Home & Garden Show 11-15-2025

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Episode Transcript

Speaker 1 (00:03):
Hey, yeah, it's set time again.

Speaker 2 (00:06):
What time is that, Denny.

Speaker 1 (00:07):
Well, it's Turkey Fest and we've gotta do something.

Speaker 2 (00:10):
Oh you mean like my sweet potato pie.

Speaker 1 (00:13):
Well, that and a whole lot more. Turkey Fest.

Speaker 3 (00:18):
It's the best, a couple of dozen ways to cook
your breast. Never been a better day. Eat a roast,
old tom charcoal, hot oil.

Speaker 1 (00:29):
Turkey Fest has come.

Speaker 3 (00:31):
Burrios, I don't think soles. Why did you ever want
to think of eating nose? No peanut butter, jelly, the
no grilled cheese today, no fried balloon, November Turkey Fast
the middle of November.

Speaker 4 (00:50):
Oh shoot, my radios, I'm sorry. Yes, Turkey Fast is today.

Speaker 3 (00:54):
It can't be today because it's going to be sixty
degrees today.

Speaker 4 (00:57):
That's a little weird. But and we're outside at Turkey Fest.
We generally, we are generally like the mutual of Omaha
Wild king Wild Kingdom while we sit in the comfort
of the.

Speaker 3 (01:12):
Yeah, there was of the r V. That was Marlon Perkinson,
and he was the guy that we had to do
the dirty work.

Speaker 4 (01:19):
He said, well, Jim's gonna go out and wrestle a tiger.
Why sit here and in the in the van in
the r V. We are here at Sullivan Hardware and
Garden seventy first and Keystone. It is Turkey Fest gets
Underwear ten o'clock.

Speaker 3 (01:33):
We're brought to you by the Michelle and until too.

Speaker 4 (01:35):
It's all we can stand.

Speaker 3 (01:38):
That is true too, that is true.

Speaker 4 (01:40):
We have who's playing today Boogie.

Speaker 5 (01:42):
Nights Bookie Knights at eleven o'clock they'll be they'll be
jamming out eleven two. It's a free event. We should
say it's free. Come out with the family. Turkey several
cooked different ways. We got obviously traditional trash can turkey,
which I'm sure we'll go over later.

Speaker 4 (01:56):
Yep.

Speaker 5 (01:57):
Uh, we've got turkey.

Speaker 4 (01:59):
Yeah, we got and we got turkeys on the big
Green egg. Marcus here, he's actually doing mac and cheese,
I believe. Uh. Then the new one here is Yoder.
We carry Yoda now, so they're what's cool about the
Yoda is just like pick the lid up, my gosh it.

Speaker 3 (02:15):
Is that's built like you know. I have friends whose
nickname is the Yoders. Their real last name is Yoakam,
but for whatever reason, the family has always called themselves
the Yoders.

Speaker 4 (02:26):
Like a smoker.

Speaker 3 (02:27):
No, they're just good Christian folks that went to church
with them.

Speaker 4 (02:30):
What does that happen to us Yoder smokers?

Speaker 3 (02:33):
I know that's what their nickname was. Nickname is Yoda.
You know what the nickname of the Yoder Smokers are Yoakam.
Yeah there, Yeah, they said, after a family that calls
themselves Yoder, the Yoders.

Speaker 4 (02:48):
So anyway, the Yoder Smokers are here. We have Napoleon
gas grills and what we're looking at.

Speaker 3 (02:58):
Oh yeah, got the look Bud but is not here.
But he's still in his pizza garb looks like he's
here for a summer struggle.

Speaker 4 (03:05):
We have a this This guy right here is a
world champion.

Speaker 3 (03:08):
This guy right here's a world champion.

Speaker 4 (03:10):
I think of pizza. Okay, wood fired pizza. We'll have
to find out. We'll find out later. Yeah, I only
get half the story. Yeah, this is what I know.
Half you get is usually wrong. This is what I know. Uh,
they were cooking pizzas inside in our new grill palace
and they said, hey, you want a piece, And I thought, oh,

(03:32):
they bought, you know, they bought the dough. They bought
what do they call it, the or whatever, the pizza
pizza dough. They bought him pre formed. It's like, no,
he made him scratch and they were because generally when
thus people that aren't exactly trained, mate, you get a
lot of puffy dough on the ends and then the

(03:55):
pizza in the middle, and you kind of it's just
a lot. And he made yeah, his perfect.

Speaker 3 (04:00):
He might be my mother in law.

Speaker 4 (04:03):
I don't think so.

Speaker 3 (04:04):
You don't think so, Nope, nope.

Speaker 4 (04:06):
So we're going to talk to about from Gosney and
whoever else, so that'll be fun.

Speaker 5 (04:11):
I will mention too. Besides turkey, we do have lots
of sides. We have mashed potatoes, we have stuffing, we
have mac and cheese like you said, and of course
Scott's bread pudding.

Speaker 4 (04:24):
Yes, and I think you forgot turkey slaw.

Speaker 5 (04:29):
Oh, we do have that as well.

Speaker 3 (04:30):
Turkey slaw.

Speaker 4 (04:31):
Well, Thanksgiving slaw. Coleslaw.

Speaker 5 (04:33):
Oh it's cranberry apple coleslaw.

Speaker 3 (04:36):
Really good, yum yum.

Speaker 4 (04:39):
Yeah, yeah, really good.

Speaker 5 (04:41):
It wouldn't everything that's not good.

Speaker 3 (04:43):
Yeah, this week I had more than a half a
dozen people asked me if you still had bubblehead. Jesus,
that's how much of an impact that has had on
the show.

Speaker 4 (04:54):
Yeah, you know, our decorator David who's just incredible stro Meyer.
We were up for the their big open house on Thursday,
which was crazy Alsonville, Alsonville, and he said, hey, people
keep asking some some Jesus or something that sits on

(05:15):
the mantle. Said it's bibblehead Jesus. Because David Stromeyer is
like an unbelievable designer, decorator, artiste, he would probably not.

Speaker 3 (05:27):
Buy, he'd gag if he had to do that.

Speaker 4 (05:29):
Bibblehead Jesus, but he was curious. So we're selling more
bibblehead Jesus.

Speaker 3 (05:35):
And we are anyway, That lit up my text message Jesus.

Speaker 5 (05:40):
Yes, we had this debate last week at the holiday
open house where you presented us with not only bibblehead Jesus,
but warmy.

Speaker 4 (05:47):
Warmy Jesus. So what a warm he is is like
it can be a cuddly animal or whatever, or and
you put it in the in the microwave to warm
them up, to warm them up and then you cuddle, yeah,
or you can put him in the freezer for injury
or something like that. It's just called a warmy kind
of popular. So someone came up with warm, warmy Jesus,

(06:08):
and you do want to snuggle with Jesus, right, of course,
but nobody really wants to put Jesus in a microwave.

Speaker 5 (06:15):
Absolutely not.

Speaker 4 (06:16):
That seems really wrong.

Speaker 5 (06:18):
I took it, and then the freezer is just.

Speaker 4 (06:21):
I just didn't really think about that when I bought it,
that people then would have to put Jesus in the microwave.

Speaker 3 (06:27):
I think I need on popcorn set. I need to
say thank you to you for putting this on. I
realized having been in here last week and realize how
disruptive this must be to this business. You're going to
kick cook seventy five turkeys. You've totally dismantled the outdoor
wonderland and the train track well, and now you're going
to put it all back together. I can't believe he

(06:49):
can do it this, but.

Speaker 4 (06:51):
Paul Shneaters has a you know, he's got a plan.
And Carrie, yeah, so All is kind of in charge
of getting the trains set up. So right where you
when you look at and you go, wow, that's kind
of some ugly plywood. Well that's that's a funnel for
the temporary for the lost train. No, the Christmas train

(07:13):
that crashes, Well that doesn't sound good either.

Speaker 3 (07:16):
So you got seventy five turkeys. And look look at
Joe over here. He's splayed out a turkey and he's
got the super sauce on it. It's looking, ah, looking good, Joe.

Speaker 4 (07:28):
Yep So ten o'clock free event. Seventy first and Keystone.
Parking is always an issue. We do not have a
shuttle today, so you have to walk. But we thought
it's such a beautiful day, so you can just if
you want, you can park across the street. Keystone is open,
Keystone Avenue is now open.

Speaker 3 (07:48):
Southbound and northbound, and that's a big deal. And they've
even finished off the crosswalks that have been a pain
in the butt. I don't know what's been going on
with the I'm gonna call him sidewalk cross Well, they're
putting handicaps.

Speaker 4 (08:02):
They're putting handicap making handicap accessible. But big news here
at seventy first and Keystone, because I've been here all
my life, we are getting proper crosswalks with you know,
white man walking.

Speaker 5 (08:15):
Finally really yeah, so that's way over.

Speaker 4 (08:19):
I had a friend that was he was with his
young child and they were standing waiting for the you know,
for the pedestrian light to go and the kid and
dad's not paying attention to the kid. Goes, white man walking.

Speaker 3 (08:34):
He's not wrong, yeah's not wrong.

Speaker 4 (08:36):
So uh yeah. So that's a big news at seventy
first and Keystone that we are going to have proper pedestrians, well.

Speaker 5 (08:43):
Special with all the bus stops down this lane. I mean,
it needs to be happening. So that's good.

Speaker 4 (08:48):
Yeah. Well I think we need to do is put
a fake train stish station down the middle.

Speaker 5 (08:53):
Yeah, we'll get our own red line.

Speaker 3 (08:56):
Yeah. Somebody asked me once, Patt, how do you know
when Pat's kidding? And I say, because his mouth is moving,
you know, that's the only way you'd know.

Speaker 4 (09:03):
Huh. So I already had my customer of the day today.

Speaker 5 (09:06):
Oh wow, I talked to.

Speaker 4 (09:08):
I know, I talked to a gentleman and he said, hey,
do you have any moms? Wait a minute, follow me
on this. He goes, we're having a wedding today at
our house. I thought, maybe if you had some moms, said,
I'm sorry. He goes, that's okay. So they bought out

(09:30):
a new doormat, and I thought, people, some people get
so strung out on, you know, an event like that
that they they just can't sleep with all the little details.
And then you have and you have these people that
are just like probably focusing that, Hey, two people are
getting married. That's really cool.

Speaker 5 (09:49):
Yeah, And.

Speaker 4 (09:51):
You know they came out the day of the wedding.
I thought they'd find some moms. Yeah, but you know what,
they're going to have to do a new doormat. And
I just think that's really cool. That is cool that
the focus is on the right thing, yeah.

Speaker 5 (10:04):
Not the little things. Yeah.

Speaker 3 (10:05):
So, speaking of customer interactions, you actually talk to a customer.
You've seen the new Target ads? Yeah, is this funny?
Have you seen a new Target?

Speaker 6 (10:15):
At?

Speaker 4 (10:15):
It is? Target has come up with brand new This
is something never heard, never heard. I mean it's it
really is. And I kind of kicked myself why I
didn't think about this.

Speaker 3 (10:27):
This is the dumbest thing I've ever seen.

Speaker 4 (10:30):
Target a new ten four. It's called ten four.

Speaker 3 (10:35):
Allison's looking at you for astonishment.

Speaker 4 (10:38):
If one of their staff is within ten foot of
a customer, you.

Speaker 3 (10:44):
Have to wave.

Speaker 4 (10:45):
They have to wave and smile too, right, smile, And
if they're within four feet four feet, they have to
speak to them.

Speaker 3 (10:53):
You know what we call that common service customer service.

Speaker 4 (10:57):
Oh, I can't believe that. I mean, I think think
it's fine that they're doing that.

Speaker 3 (11:01):
They're making it.

Speaker 4 (11:03):
Into a a PR stunt, like they've invented customer service.
It's like, are you kidding me? I think it's great.

Speaker 3 (11:13):
If I were a stockholder, I'd be raising hell with
the C suite right now. What are you doing? You're
making us.

Speaker 5 (11:18):
Look as though it was probably needed.

Speaker 4 (11:21):
Well, I don't doubt that.

Speaker 5 (11:23):
I think they should have been. They should have taken
it to the nostalgia to be like, we're going back
to the basics, you know.

Speaker 4 (11:29):
Going back speaking. We're speaking now, we're going to speak
to our customers.

Speaker 3 (11:34):
When you answer your phone, you now have to say hello.

Speaker 5 (11:38):
Oh have you guys heard the new thing with gen Z,
which is a younger generation. They don't when you pick
up the phone and you call them, they don't say anything.
You say hello, first you called them.

Speaker 3 (11:55):
Well yeah, and they're really you're recording.

Speaker 5 (11:57):
Them well, and they said to it could be a scam.
But I'm I'm like, how do I know?

Speaker 4 (12:02):
So they literally you just hear it.

Speaker 5 (12:04):
Stop bringing and isn't that crazy?

Speaker 4 (12:08):
It is crazy? No wonder our high school kids aren't
coming to work. Yeah, I just thought we couldn't get
ahold of them.

Speaker 5 (12:14):
Yeah, well you didn't say hello first, Yeah, well there
you go. So there you go hellos and smiling at customers.

Speaker 4 (12:20):
Yeah.

Speaker 5 (12:20):
So that age.

Speaker 4 (12:21):
So that is the target new ten to four at all.
You heard it here first, yep. So it's uh, it's.

Speaker 3 (12:28):
Groundbreaking, groundbreaking.

Speaker 5 (12:30):
Indeed.

Speaker 4 (12:30):
All right, there's a little Patty, my grandson. I got
to go, coming right back ninety three wibc hey, pat Hey,
good morning, Welcome back Saturday's Home and Garden Program bructioning
part by the Michelis Corporation. Water storms, fire and wet basements.
Life happens, Micheli's happens to help you through it. We're
being joined by Patty Patty boy, as we like to

(12:52):
call him, Patty Sullivan Pattie. So what's the real name?
The Irish name is it Patrick Patrick or Padrick pat.

Speaker 3 (13:00):
And his middle n rick Joseph.

Speaker 4 (13:03):
I wonder we got that one arden's father is his
name is Joseph, And obviously.

Speaker 5 (13:08):
It's also your son is my son is Joseph?

Speaker 4 (13:11):
So it kind of just worked out.

Speaker 3 (13:12):
Have we got new shoes on here?

Speaker 4 (13:14):
Look at these case you haven't heard the news. Patty
has gotten fine new shoes. He's one year old, Yes
he is. You get all that type of stuff, so
I will meant to too.

Speaker 5 (13:23):
We're on YouTube right now, so if you want to
see little Patty in his cute little turkey.

Speaker 4 (13:27):
Yeah, it's got his turkey fit. Yeah.

Speaker 5 (13:29):
YouTube. Oh now we'll be like, I don't want to
be on camera, you know what.

Speaker 4 (13:33):
No, never mind, because he realized he was on Denny's lap.

Speaker 5 (13:36):
That's true.

Speaker 4 (13:37):
There you go, Bud. So we're at seventy first in Keystone.
It is Turkey Fast starts at ten o'clock and it's
going to be I mean, it's what a beautiful day.
So park parking, get here early, so try to be
kind to our neighbors. We've blocked off the bank you
can go to after twelve o'clock.

Speaker 3 (13:56):
Don't park at the liquor store, or.

Speaker 4 (13:58):
If you have at least a half a million dollars
deposit at fifty you're allowed to park there.

Speaker 5 (14:03):
Oh I'm sure just a couple of hundred.

Speaker 3 (14:05):
But don't park at the liquor store. That really makes
some ground. Yeah no, no, they're no, thank you, not good,
not good. And just because everybody.

Speaker 4 (14:12):
They're trying to run their own business, and I think
they appreciate the amount of people that we bring to
the corner, obviously.

Speaker 3 (14:19):
But at the same time, all right, so we haven't
got we're sacrificing seventy five turkeys. How much does it
cost to get in?

Speaker 4 (14:26):
It's free, free, like it is a free event. It
is a free vent. Now we have partnered with Allison
Second Helping.

Speaker 5 (14:35):
Oh, yes, Second Helpings, which is kind of cool. This
year it's a little different. We're putting a portion of
our proceeds of all of our drink sales for a
Second Helpings And they're an organization that helps hunger relief
here in central Indiana.

Speaker 3 (14:48):
So by drinks you mean hooch, beer and wine.

Speaker 5 (14:50):
Well, and yeah and water anything really coffee?

Speaker 3 (14:54):
Where are you doing?

Speaker 4 (14:54):
Cowboy? Oh he can go, He'll find his way. He
knows the place.

Speaker 3 (14:59):
Hey, buddy, Hey, wait another Sullivan has joined us. Patty
has joined us.

Speaker 4 (15:04):
Yeah, do you know how there he goes?

Speaker 5 (15:07):
I felt that oh Cam pushed him.

Speaker 3 (15:09):
He tripped on the cord.

Speaker 4 (15:11):
Denny actually tripped him.

Speaker 5 (15:13):
He was seven feet from me.

Speaker 4 (15:15):
Sure, okay, So the people, the people.

Speaker 5 (15:21):
That's true. Ethan you're good, all right?

Speaker 4 (15:24):
Can we take a couple of calls?

Speaker 5 (15:25):
Of course?

Speaker 4 (15:26):
Is that okay? We have Jeff joining us on the program.

Speaker 7 (15:31):
Hey Jeff, Hey this' I've called a couple of times
from San Francisco I live. I don't know if you
remember me, but oh yeah, that's right.

Speaker 8 (15:41):
Yeah.

Speaker 7 (15:41):
I'm actually driving down now from Lafiata is in town
visiting family and I finally get to go to a fest.
So I'm really excited about being there in about an hour.
And I think about the Jesus thing, but eating him
up and him in the freezer and stuff, trying to.

Speaker 9 (15:57):
Think about how to make it more palatable.

Speaker 7 (16:00):
What if you take the stone and roll it in
front of the microwaves, and then after.

Speaker 3 (16:04):
You put him in, Oh, you're pushing it.

Speaker 4 (16:09):
You're either solving a You're either solving a problem or
getting us into getting us in the big trouble.

Speaker 5 (16:16):
Maybe he's like a visual aid for the kids.

Speaker 7 (16:19):
I kind of make it more Okay, Well, maybe that
was a bomb.

Speaker 5 (16:23):
I appreciate the effort.

Speaker 7 (16:25):
Last quick question. So I've only been here shore a
couple of times, and when you're saying I'll be there
about an hour, park across the street.

Speaker 4 (16:31):
Do you mean on the street or is there a
parking lot or you know what?

Speaker 10 (16:36):
To me?

Speaker 4 (16:37):
And this is just me. Keystone is six lanes on
the weekends, and I really don't need all that space,
So I would just pick a lane and shut her down.

Speaker 7 (16:49):
I gotta run a car, just do that.

Speaker 4 (16:51):
That's fine. Yeah, but listen, that's me. You do you.

Speaker 11 (16:56):
Okay?

Speaker 5 (16:57):
But maybe park at the church across the street.

Speaker 4 (17:00):
Yeah, maybe that would be better. I would park. Yeah,
there's a church across seventy first Street. That's good. And
uh to park in across Keystone, which a little harder
to get across. But there's a dental place that I
don't think is opened, so he could park there. So great.
All right, Well, thank you look so yeah, I look
forward to seeing you, Jeff. We also have someone a

(17:22):
friend of the show. I like that, friend of the show.
I don't think I've ever used that term friend of
the show. Trucker. Matt joins us, Hi, Gang.

Speaker 12 (17:30):
I'm sorry I'm missing you today.

Speaker 5 (17:32):
I know I was expecting you to be here. What's
up to you today?

Speaker 12 (17:36):
Well, when Patt decided to put Turkey Fest on opening
day a gun season, he kind of sealed my fate.
I've got to I've got to help the guys out
at my part time gig. They're okay, I'm out passing today.

Speaker 3 (17:53):
What is this opening day of gun season?

Speaker 12 (17:56):
Yeah, it's opening day of gun seasons for deer.

Speaker 3 (18:01):
I'm gonna say, duck season opened two weeks.

Speaker 5 (18:04):
Ago, now, dear, it's a big deal here.

Speaker 4 (18:07):
And chipmunk season goes goes year round, down a.

Speaker 12 (18:10):
Bunch of help because of gun season, and we're down
a bunch of help because of so.

Speaker 4 (18:16):
So are you gonna are you gonna be hunting?

Speaker 12 (18:20):
No, I'm out passing gas today. I'm delivered fueled all
the all the gas stations.

Speaker 4 (18:25):
Oh, passing gas? Okay, I got it. I like that line. Yeah,
I like that. So uh you have the uh so
on a tanker like that that you're driving. Is it
like three compartments with three different types of fuel or
you carry all the different fuels?

Speaker 12 (18:42):
Yeah, four compartments, so we can haul four different products.
We can all the different stations, and we go to
the rack, you know, we get an order, and when
we go to the loading rack for the pipeline, we
load in each compartment. We just load with that store order.
Take it to that store when the tank runs empty,
they got their stuff.

Speaker 4 (19:05):
How many? But how many? How many gas stations can
you refuel? I know that's a kind of a loaded question,
but I mean, is it like, on average you're making
two or three stops or is it more than that.

Speaker 12 (19:16):
So the guys that that are younger and then they've
got a lot of hustles, and they can average about
four stores a day. And I'm getting a little older,
so I usually have about three.

Speaker 4 (19:30):
Three okay, because you kind of get out the rocking
chair and kind of.

Speaker 3 (19:36):
Can one truck fill one big tank?

Speaker 5 (19:40):
He actually waved the people.

Speaker 3 (19:42):
I say, let's say we're eighty seven octane, which is regular.
Can one truck completely fill that tank?

Speaker 12 (19:52):
Well, we can haul eighty seven. We haul about eighty
five hundred gallons, because that puts us an eight at
the legal at of eighty thousand pounds. God, we can
take eight thousand, five hundred gallons.

Speaker 13 (20:05):
Uh.

Speaker 12 (20:05):
The old gas stations, most of them were about ten
thousand gallon tanks, and the newer gas stations tend to
be closer like twenty thousand gallon tanks.

Speaker 4 (20:15):
Oh wow, okay, this has been very interesting, all right.
I've always wanted to talk to a well, one of.

Speaker 3 (20:22):
Our one of our alumni who used to run a
Big Green Egg force traout man, and he's just checking
in to make sure we're really here.

Speaker 4 (20:28):
Thank you, Matt, appreciate it. We're this year, Yeah, we will.
We're gonna come right back. We're at seventy first in Keystone.
Turkey Fast gets underway at nine ten o'clock, ten o'clock,
ten o'clock. Oh but that's in, that's just in eighteen minutes.
I'm not sure we're ready. Now we'll find out. I
know who will be ready, Gosney the pizza, because those

(20:49):
pizzas cook fast, fast fast. We're coming right back ninety
three WIBC.

Speaker 3 (20:57):
The smell of smoke in the morning in November can
only mean trash can Turkey or Tragger or Yoda or
Big Green Egg or Gosney or Gosney. Look at that
Gosney oven right there, isn't you know. I always tell
we're gonna talk to the guys from Gosney. One of
them is a take a world champion uh in uh

(21:19):
pizza and uh so he'll be cranking it out today.

Speaker 4 (21:23):
So we'll find out about that. But I will tell
you that I was kind of kind of anti somebody.

Speaker 3 (21:29):
Who told me you didn't understand correct.

Speaker 4 (21:32):
But somebody told me it's like, you know, a single
use appliance. So this is a pizza oven, although you
can do all kinds of stuff you can do.

Speaker 3 (21:39):
Saying wait a minute, that's like saying an oven is
a single yard. You know it's another but.

Speaker 4 (21:44):
It's like, you know, you have your grower and you're like, well,
why would you want a pizza oven? Uh? And then
Joe my son youngest son brought uh one of them
home for a family event, and man, I am telling
you all of our grandkids or making their own pizza,
and it really turned into an experience. I mean, it's
normally with the grill, you know, there's one guy, maybe

(22:07):
he's got a maybe he's got a right hand man,
a wingman out there standing stand by the grills. But
it never where the whole family gets involved with it.
And so I think that's what's what is really cool
about the Gosney. Gosney has a great story as well,
so I see Joe so Uh Turkey Fest gets underway
at ten o'clock ten until two, the band Boogie Knights

(22:32):
starts playing at eleven, they'll play eleven to two. The
Turkey Fest coupons that we were just talking about. You
pick up a sheet. They're going to be good today.
And then I did something another stupid thing also tomorrow.
So because sometimes it's too crowded for people to come.
But you know, once at two o'clock, he usually it

(22:52):
clears out and we're back to normal. So again, if
you don't mind a little, you know, pushy shovy. No,
that's not that bad. It's just it's the parking space.
You just got to be creative about finding a parking
space and what you consider a parking space. Everyone's tolerance
is a little different. You know, some people will see
a lawn and go that looks like a good parking space.

Speaker 3 (23:13):
How boys grows, ladies and gentlemen. You're about to hear
his founder, the founder the history of trash Can Turkey.

Speaker 4 (23:21):
Not just trash Can Turkey, what ultimately became Turkey Fest. Yeah,
Bob joining Roberto Grovetz.

Speaker 3 (23:30):
Are you I'm just taking about here?

Speaker 14 (23:31):
You know?

Speaker 3 (23:33):
Yeah, we heard just sit down. You sound like an
old man.

Speaker 4 (23:36):
Well, you know, hey, Bob has uh become extremely I
have a couple of million dollar life insurance policy on him.
He's become extremely important to this company. So not only
did he and I'll tell the story about how we
came about Turkey Fest because Turkey Fest was our first

(23:57):
big event and that kind of led the way to
the whole experience retailing. So it was kind of the starter.
And it all started back in nineteen ninety seven when.

Speaker 3 (24:07):
On a dark and storm of darkest all night.

Speaker 4 (24:11):
I remember that I heard a voice and it was
Linda Allie and Linda Alli was so back in the
day WIBC we had live programming from six am on
Saturday till nine pm one live. We had open phones
starting at six o'clock. Dick Crumb was on from nine

(24:32):
to eleven. I was on from eleven to one, and
then the Cooking Show, and then Max Beaver and Cars
and I just went on and on and on, the Pet Doctor,
h Carrie Wassome, Carry Wassome, so the whole bit. So, Uh,
Linda before she was she didn't know me that well,
so unfortunately didn't use the best judgment and she said, Hey,

(24:53):
I'm going back, I'm going home to Wisconsin for Thanksgiving.
Can you do the Cooking show for Oh? Sure, yes,
So sure, I mean, how hard can it be?

Speaker 3 (25:04):
I mean, I think you really didn't know.

Speaker 4 (25:06):
You water for two hours?

Speaker 3 (25:08):
Might could be really until you brought out the roller
grill and got the wieners on it.

Speaker 4 (25:11):
That's right. So I was sitting at a I think
one of my kids was probably playing. No. I just
was at atar game, the Tuard football game, and I
hear this guy behind me talking about cooking a turkey
in a trash can. And I have never swiveled back,
and I see Bob Groves.

Speaker 3 (25:32):
It looks like an unmade bed at times, but really
he's a pretty smart guy.

Speaker 4 (25:36):
So tell us, Bob, how exactly you came about the
trash can turkey?

Speaker 3 (25:40):
So, uh, Coast Guard Academy.

Speaker 15 (25:43):
Pat Groves Stard graduate.

Speaker 8 (25:45):
Ninety six is playing football at the Coast Guard Academy
and he's also got to take engineering courses and so
maybe struggling a little bit with the engineering courses.

Speaker 3 (25:56):
And so he calls home and he goes this is
ninety seven.

Speaker 4 (25:59):
He calls home.

Speaker 8 (25:59):
He says, hey, Mom, Dad, I need to cook the
turkey for Thanksgiving. He said, we got it for the
thermo dynamics class. He said, you know, this is this
is why and Beth goes, right, you're going to cook
the turkey for Thanksgiving. He says, yeah, we're gonna do
a trash can outside. But this immediately is like a
no starter, right yeah, And so she goes, I don't know.
He said, look, Mom, if I don't get the extra

(26:21):
points for this class, I'm going to be home and
good for good in December.

Speaker 3 (26:25):
And so she goes, oh, I think I understand, right,
and my ass is on the line.

Speaker 15 (26:30):
I please.

Speaker 8 (26:33):
So anyway, so he comes home and sure enough, we
do the trash can turkey.

Speaker 3 (26:36):
Well she cooks another one in the oven. Well, we
take the one off the trash can, and this.

Speaker 8 (26:40):
Gorgeous turkey comes out and it's juicy and it's and
it only takes two hours, I.

Speaker 4 (26:46):
Know, and it's amazing. You know. We had a a
turkey class the other night here on Thursday night, and
we were going to demonstrate trash can turkey. And then
I end up having to go because I kind of
got double booked because we had a big open house
up at Allisonville. But we got it all set and
Joe put it in. But it's really just a kind

(27:06):
of show that the turkey for the class was a
brind turkey and then some great sides from chef Zach
and Scott was teaching the But so they do the
while the big That's what's cool about trash can turkey.
It's kind of a it's really an event. And so
when you unveil that turkey and everyone's like looking at

(27:29):
this turkey sitting you know, on a stake in there
on a couple of bricks. But anyway, so the other night,
so they take it in, the class goes back, they
continue the class and at the end they brought out
the trash can turkey and you know what everybody said,
it was better than the Brian turkey.

Speaker 3 (27:45):
Oh there you go, right, all right, Well, Bob, I.

Speaker 4 (27:48):
Want to know Brian Turkey all day long.

Speaker 3 (27:50):
This was twenty eight years ago. Tell me where the
boys are in the Coast Guard that he went to
coast Guard. They got to be old men. Now well
they are.

Speaker 8 (27:57):
Well, there's like one as an admiral and he's may
just keep job, and there's uh, there's several of them
are actually captains, but they're all retiring.

Speaker 3 (28:05):
And the captain is a full currently any other service.

Speaker 4 (28:07):
That's right now. Now, pat did not stay with uh
he he ended up, uh.

Speaker 8 (28:11):
He ended up in San Diego, and and they had kids,
and they were going to move again. And Pat goes
and Sarah goes, let's think about this. And so the
Navy offered him his job as an engineer in San Diego.

Speaker 3 (28:25):
And so so he passed the course. I never heard
if he passed.

Speaker 8 (28:28):
Yeah, no, he did, Yeah, he did. All right, he's
pretty good engineer. Yeah, he works for a place called Spade.

Speaker 4 (28:33):
War's out there.

Speaker 3 (28:33):
So how old is Pat?

Speaker 4 (28:34):
Now?

Speaker 3 (28:35):
Fifty?

Speaker 4 (28:36):
That is crazy. We're talking about a story of a
college kid. Well, it's killing me and he's fifty.

Speaker 3 (28:42):
Yeah.

Speaker 8 (28:43):
Yeah, So the Coast Guard Academy today is playing football
in Fenway.

Speaker 3 (28:48):
Park, the Merchant Marine what do they what do they
call that game?

Speaker 8 (28:51):
That's the Secretary's Cup the Secretary He used to be
under the.

Speaker 3 (28:54):
Secretary of Commerce. They're not anymore.

Speaker 8 (28:57):
They're in the Department of Defense now they changed that
Apartment of War.

Speaker 6 (29:01):
Yeah.

Speaker 3 (29:02):
I'm okay, Yeah, I'm just the old guy.

Speaker 8 (29:04):
See, the Coast Guard is the only branch of the
service they can arrest you.

Speaker 1 (29:09):
Really, the military.

Speaker 3 (29:10):
The military can a comitatusated.

Speaker 4 (29:15):
The military can shoot you. That's right, I kill you.
But arrest you.

Speaker 8 (29:20):
They can only hold you literally for supposedly forty eight hours.
Now obviously you know that works. But the Coastguard actually
cannon because they're supposed to catch smugglers, okay, as they
were catching sugar smugglers, so people couldn't make a legal rum.

Speaker 3 (29:34):
That's how they were founded. Now that's how short sighted
the military can be.

Speaker 4 (29:40):
I believe that they were their probably shaking their heads
of what they were asked to do as well.

Speaker 3 (29:45):
That was like seventeen ninety six or something. So how
do you guys do turkey at the grosshouse?

Speaker 4 (29:50):
We do?

Speaker 8 (29:51):
We do too, trashcan turkeys. Guys, we're gonna have fifty
folks there, Oh my gosh.

Speaker 4 (29:55):
And you know what, So when I started doing trash
can turkey at our house, my mother was still alive,
and same thing. She's like, uh uh no, she goes,
you can cook a turkey in a trash can, but
I'm putting the turkey in the oven, you know. And
so after it took one year, she goes, well, you
just do the turkey.

Speaker 3 (30:18):
That's right.

Speaker 4 (30:18):
It did so much trash can turkey.

Speaker 3 (30:21):
Thanks so for everything you brought, buddy.

Speaker 4 (30:23):
And you can see that on.

Speaker 3 (30:24):
Uh.

Speaker 4 (30:25):
Actually, we're playing a video in the store that I
did of trash can turkey. It had to be when
I was Oh, you were in my late thirties or
early forties.

Speaker 5 (30:34):
Still had hope in your eyes.

Speaker 4 (30:35):
I still had hope in my eyes and my hair
was a little, uh, a little darker.

Speaker 5 (30:39):
Yeah, I'll pull I just found it on YouTube. I'll
post that on our Facebook page so you can see
you can make your own trash can turkey. Yeah, I
will say when you when I saw it the first time, it.

Speaker 3 (30:47):
Looks, uh, it's awesome.

Speaker 5 (30:49):
It's gold pavement like oh, I mean truly like I
but I will say, when I tried it for the
first time, I was shocked, like truly, it was so juicy.
It's it's hilarious.

Speaker 4 (31:00):
Think what's so fun too? To me, it's a you know,
on a on a day if Thanksgiving is, you know
in the fifties, everybody goes outside, you have a cocktail,
You're standing around this warm can kind of it's just
kind of like, I think it's fun and you know what,
And if you have guests from out of town, especially

(31:21):
please if they're from the East Coast, please please please
just tell them it's very traditional in Indiana. We all
cook our turkeys in trash can and watch them squirm,
and it's just kind of because that keeps them from moving.

Speaker 5 (31:37):
Oh yeah, and then we make our wine in the bathtub.

Speaker 4 (31:40):
Now, and East Coast people, I'm kidding. I have a
lot of good friends on the East Coast yep. So
there's just too many, Bobby, thanks for coming over.

Speaker 3 (31:46):
Thanks you.

Speaker 4 (31:48):
Hey, how many turkeys are you doing today? We're gonna
do six six.

Speaker 8 (31:51):
We got too ready to come off right now, beautiful,
So Birch not Lee and Ron Gill's helping Birch and
next marine well, former marine, Happy birthday to the.

Speaker 4 (32:01):
Marines and thirty seconds. Bob is also so important to
the Sullivan Express because of his engineering background at Naval Avionics.
Uh and it was something else after that for so
nav You know, he's a bomb maker. So all the
sequencing of the animaltronics and stuff, that's all Bob.

Speaker 3 (32:22):
Yeah, and that's all because secret stuff.

Speaker 4 (32:24):
My my idea for to get the animation going was
to have a high school kid with an over extension
extension cord plug it in. All right, we're coming right
back with more. We're here at Sullivant Hardware and Garden.
It is Turkey Fast gets underway in just twelve minutes
ninety three WYBC Hey, good morning, welcome back. We're going

(32:48):
to talk to the guys people's at some point because
they are just dropping off. Is this?

Speaker 14 (32:53):
Uh?

Speaker 4 (32:53):
Is that? What I think it is? Is that like
egg pizza?

Speaker 5 (32:56):
Now, this is pancake pancake. They call it Dutch something,
but it's basically a pancake pizza with cranberry sauce and
powdered sugar. Wow, as I'm cheating a really good microphone,
but it's actually really good.

Speaker 4 (33:10):
It looks really good and that was done on the
gas day. So we'll we'll talk.

Speaker 5 (33:15):
To them a little bit. Top of the hour. We're
gonna go look at the trash can Turkey there to
take the first one out, Okay.

Speaker 4 (33:21):
So I'll be I'll go over and then we can
do a little video and post it online. So people
can you know what we're talking about it if you're
not able to make it out to Turkey Fast, which
is today at our seventy first and Keystone store. The
big news is Keystone Avenue is open. The construction is over.
They did a great job really. I mean it took

(33:42):
three or four months. I think they were rebuilding bridge decks,
which is so important, but it's not. It's just always hard.

Speaker 3 (33:49):
It's for four different interruptions, for different traffic pattern changes,
and it was a it was tough.

Speaker 4 (33:54):
And they said they would be done in November into November,
so a little head a head of schedule. They had
no rain days really but important to get it done.
And really for us August too through October not bad.
It would have hit during Christmas and train season would
have been a real problem. But it Keystone Avenue is
wide open because I know it's been putting a lot

(34:16):
of pressure on Allisonville Road and Westfield around here because
everybody has kind of changed their traffic pattern. So come
back to Keystone.

Speaker 3 (34:23):
Come back to Keystone. And now we are about two
minutes away from opening up for Turkey Fest, where you
can get five or six different types of turkey, come out, ask.

Speaker 5 (34:32):
Questions different as well.

Speaker 3 (34:34):
It's really sort of cool.

Speaker 4 (34:35):
It looks like people are rolling.

Speaker 3 (34:36):
And at the top of the hour we are kicking
off our longtime relationship again this year with the Salvation Army.
So Chuck Lafin's going to be here, Major Mindy will
be here and we're going to feel you in about
what's going on. Chuck is already here. Oh, Chuck's already.

Speaker 4 (34:52):
Chuck's a hero man. Look at that, he's like he's
a he's a magnets.

Speaker 3 (34:56):
He's got the face for Mount Rushmore. Really, does you
know it looks like the weathermen. No, he looks like
a fanteorologist. The Mount Rushmore got a concerned look, crossing
his arms like all cares.

Speaker 4 (35:09):
He can do it all, all right? Then? I also
want to mention that there when you come in pick
up your coupons, your Turkey Fest coupons and takes some
great deals. One artificial trees you can get an extra
fifty bucks off.

Speaker 3 (35:23):
You didn't put your pizza on the coupons?

Speaker 4 (35:25):
I did? I did, But I didn't mention Big Green
Egg charcoal and this is the regular charcoal, their standard charcoal.
Buy one, get one half price, no limit. God, they
didn't put a limit on.

Speaker 3 (35:38):
That one, did.

Speaker 4 (35:40):
I really need to look at this stuff. Artificial garland,
and that's lit. Our artificial garland is twenty percent off.

Speaker 3 (35:47):
Now is that Elie did lit? Or is that warm
white lit? How is it lit?

Speaker 5 (35:51):
It's lit.

Speaker 4 (35:52):
It's just lit. Then we have it. We have it
both ways.

Speaker 3 (35:54):
Well, you got to match what you got.

Speaker 4 (35:56):
At home, right, And I will tell you that longevity. Obviously,
the LED is going to last longer. But when it
comes to the warm glow of the Christmas spirit, I'll
go within the condescent every time because it and even
though it's so much better than it was, still not
exactly what I want. I want to squeeze my eyes

(36:18):
and I will see a glow in that light bulb.
And and and instead with LED you get like a
laser gun or something.

Speaker 5 (36:26):
They are very bright.

Speaker 4 (36:27):
Yeah. Now I will say, our LED trees that we
have have dimmers. Yeah, that's true, so you can dim
them so because sometimes the the blue is something the blue.

Speaker 5 (36:41):
Blue especially some people put them on their houses. You
can see it from space.

Speaker 4 (36:44):
And they also have a setting that in fact that
if you like to leave up your tree, they have
a soft setting that looks very pastel. I call it
the Easter setting.

Speaker 5 (36:53):
So you can leave it up till April.

Speaker 4 (36:55):
Through yeah, well March, whenever they decide to have Easter
this year. Don't get me started on that, all right,
So you can also in case you're wondering the twenty
percent off coupon on any gift item would be good
for warmy Jesus. Our number two is coming up.

Speaker 1 (37:18):
Hey ever, it's set time again.

Speaker 2 (37:21):
What time is that, Denny?

Speaker 1 (37:22):
Well, it's Turkey Fest and we've got to do something.

Speaker 2 (37:25):
Oh you mean like my sweet potato pie.

Speaker 3 (37:28):
Well, that and a whole lot more Turkey Fest. It's
the best. A couple of dozen ways to cook your breast.
Never been a better day. Eat a roast, old tom charcoal,
hot oil. Turkey Fest has come. Burritos. I don't think sos.

(37:50):
Why did you ever want to think of eating nose?
No peanut butter, jelly, no grilled cheese today, no fried balogone.

Speaker 1 (37:58):
He is a common green.

Speaker 4 (38:01):
Thanks for others. Hey, good morning. Welcome hour number two
of Saturday's Home and Garden Program. Bruthing Park by the
Michelis Corporation. Water storms, firing, what basements, Life happens? Michelis
happens to help you through it. We are here today
at the twenty eighth, or at least what we think
is the twenty eighth and well Turkey Fest celebration here
at seventy first and Keystone, Keystone avenue is wide open.

(38:24):
They made sure they got it done for Turkey Fest.
Not really, it's just a coincidence. So it is underway now,
A good crowd has rolled in. Remember if you come
at twelve, you can park in the bank lot. So,
but please be kind to our neighbors. Denny.

Speaker 3 (38:41):
We have Chuck, you know, and we have Major Mindy
from the Salvation Army. This is the season of celebration
and kicking it all off. And look with the dog
drug in from Channel thirteen. Do you leave that front
door open anything? We'll walk in here.

Speaker 4 (38:53):
Do you need any help on remembering how to do
a microphone?

Speaker 5 (38:57):
No, I don't think so.

Speaker 16 (38:58):
But it has been now five months since I've been retired, So.

Speaker 4 (39:01):
It's so, how does it feel?

Speaker 16 (39:04):
It feels like I'm still doing everything I ever did?

Speaker 3 (39:06):
Pat, I'm just not working.

Speaker 16 (39:08):
I'm still getting up at four in the morning all
of that other stuff.

Speaker 3 (39:11):
But yeah, do you still watch the weather?

Speaker 15 (39:13):
I sure do.

Speaker 3 (39:14):
Isn't that amazing?

Speaker 4 (39:15):
And I don't know he does anymore what he does?
But he do.

Speaker 3 (39:18):
That's not how we did it. That is dog gone right.

Speaker 4 (39:24):
Well I would not be showing that map.

Speaker 3 (39:26):
Yeah, Major Mindy, We've got a heck of a budget
for the Salvation Army. It's between three and four million
dollars this year.

Speaker 11 (39:33):
Yeah, Christmas goal this year is three point six million
for the Indianapolis area.

Speaker 3 (39:39):
That's a lot. Now, what do you consider Indianapolis area?

Speaker 11 (39:42):
Is that Marion County and the counties that surrounding county.

Speaker 4 (39:45):
We considered anywhere where there's a donor.

Speaker 3 (39:48):
Yes, look at you, Yes, sir and Chuck, you're the
great Wazubie. Are you the board chair?

Speaker 15 (39:53):
What are you?

Speaker 3 (39:54):
Now?

Speaker 16 (39:54):
What I am is I'm the Christmas chair, the Christmas chair.
And you know when Major Indy was talking about the
three point six just for the kettles, we're expecting, we're
hoping for more than seven hundred sixty eight thousand, seven
hundred eighty six thousand. We're gonna make it to seven
hundred and eighty six thousand, And that's a lot of money,
but it certainly is doable. And what I wanted to

(40:16):
remind everybody, Denny and Pat is that we have or
we will have in place, forty to fifty kettles that
you can tap your debit card.

Speaker 3 (40:27):
I love it.

Speaker 16 (40:27):
And that is a huge deal. That is so big
they're very expensive to run. I can tell you that
last year. So I was going to donate and I saw,
you know, the tap thing thingy. I'm trying to be real, real, real, technically,
that's very technical about it. I went to the tap thingy.

(40:47):
In fact, I'm holding one right now.

Speaker 3 (40:49):
Here's our camera right here. I know you were in television,
but hold it up for the camera right down.

Speaker 16 (40:54):
Oh, right there, there we go. Yeah, for those of
you watching us on YouTube, you'll see twenty dollars there. Now,
if I were going to donate, I may take a
couple of bucks out of my pocket or some change
and put it in, but I can actually do more
good with my debit card. Twenty dollars is compared to
a few dollars. And we're hoping that the forty or
fifty kettles that we have throughout Central Indiana, that people

(41:16):
be motivated to use those in such a way, you know.

Speaker 4 (41:19):
And for the Salvation Army. It's as society has changed,
our shopping habits have changed, are how we pay for
things has changed. It's really been a challenge for you Army.

Speaker 11 (41:31):
Between people who are doing more and more shopping online
and people who are shopping with their credit card, debit card,
you know, as cash is getting less circulation in day
to day life, so we've made it simple with our
tap to pay as we have online ways to pay
to donate, I'm sorry, and we have even some people

(41:52):
have electronic red kettles. So if you want to contribute
to that seven hundred and eighty six thousand dollars goal
this year through the red kettles, you can do that
even online through virtual red kettles that I have one.

Speaker 5 (42:04):
Yeah, that's the voice, so you can donate to mine.

Speaker 3 (42:06):
Major Mindy she's joined us here because the Salvation Army
has long been a partner of WYBC. Chuck Cloughton, who
is the Christmas Chairs, that's like the Christmas self, Chuck,
I look like one, that is for sure.

Speaker 16 (42:19):
So maybe I should have showed up here with the
green suit on.

Speaker 4 (42:23):
But you know, it's great.

Speaker 16 (42:24):
It's an honor to be a part of this and
I've been a part of the advisory board now I
believe this is my sixth year and it has been
a joy, you know, seeing these folks who are the
hands and feet of Christ in our community with food
and shelter, with folks who have addictions, and then with food,

(42:44):
and you know, we've got a situation where some people
are really strapped for food. Ask anybody that runs a
food pantry what that's like right now. And also if
you think about it, when it comes to like snap
benefits and things like that, Guys, we're talking about military
families here in our area where they don't have enough
money for food. So for the Salvation just to play

(43:06):
role in the cost of food, Oh my goodness. I mean, yeah,
I'm not stunned by too much.

Speaker 4 (43:12):
But well, actually, even in our restaurants that we have
in our stores, our restaurants are there as part of
the experience. It's not you know, I don't look at
that as psych that's a big driver of our profit.
But it's a really cool thing. We have great chefs.
But you know, I looked at like mid August and
it's like we'd lost twenty thousand dollars. I thought, what

(43:32):
it was one hundred percent food costs. Food costs had
gone up that much.

Speaker 11 (43:37):
Well, and for nearly two percent of our neighbors in
Marion County are living in low income, that food and
security is real.

Speaker 3 (43:45):
Yeah, absolutely, Well, we're all old enough to remember pennies
but I've been surprised at how the red candle has
changed over.

Speaker 5 (43:53):
They gone, we are going to count pennies.

Speaker 3 (43:56):
You're still going to count pennies, yes, but they will
be gone.

Speaker 16 (44:00):
Yes, they're not going to make him anymore because it
costs four cents to make a one cent penny, you know,
and that's really.

Speaker 4 (44:06):
Going to throw our cashiers. For the two cash sales
we have in a day, can you round that up
another buck?

Speaker 3 (44:12):
Your cashiers know how to make make change. Now here's
the thing. Pat. Pat flunked third or fourth grade several times,
but the teacher always said, he's really good in math.

Speaker 4 (44:22):
He knows how to know how to count change.

Speaker 3 (44:24):
He count change back.

Speaker 4 (44:25):
Yeah. Well, you know when the first cash registers came
out that you could put in you know, the dollar
amount that they gave you, that you type in ten
and it would tell you how much change to. We
never let our cashiers use that. Really, we made them
learn how to count. Good thing because my contention was
if they if they put in one hundred instead of ten,

(44:46):
they were just here's ninety six dollars. Oh my goodness.

Speaker 3 (44:50):
Well, Pat, I'm with you. You know, third grade was
the best three years of my life. Yeah, oh boy,
well thanks for stopping and by we'll do our part.

Speaker 17 (45:01):
We really will, definitely mean so the radioson Radiothon is here,
is here November twelfth and thirteenth, December, December twelfth and thirteenth,
November twelfth and thirteen.

Speaker 3 (45:11):
You know where he's gone? Do you know where he's
putting you in?

Speaker 18 (45:13):
The I heard in the grill palace palace.

Speaker 4 (45:16):
I mean it is.

Speaker 3 (45:17):
It's like when your neighbors come in, you always give
them the best stuff. You're going in the grill.

Speaker 4 (45:20):
You know why we're putting you in the grill palace
because you're not so close to stuff in there is
on wheels and we can move it easier. It's nothing
more than that. No, I think it's going to be
cool because it's so close to all the activity around
the train. And I'm hoping that we'll gather in some
of the people that are riding the train to help
support the Salvation Army.

Speaker 3 (45:40):
And we'll kick off that radiothon on the twelfth at
six o'clock.

Speaker 15 (45:44):
In the morning.

Speaker 3 (45:44):
You want to say what our goal is for that,
I don't know what the goal is. I'm for four
one hundred and fifty fifty thou yeah, and that's all.
That's all what I'm really thinking. Five hundred Yeah, we
have even going to get started. Go there, Pat, that's awesome, buddy.

Speaker 4 (46:04):
Why not?

Speaker 3 (46:05):
Why four fifty positive doing in operations my whole life
and you marketing people drove me crazy because I had
to deliver on what you big mouse were saying.

Speaker 11 (46:14):
Well, that four hundred and fifty thousand or five hundred
thousand that we're going to raise that weekend is going
to help a lot of families in Central Indiana with
Christmas and Thanksgiving and all year lung to help alleviate
some of these effects of high cost and lowinghame.

Speaker 3 (46:31):
You know, it's only three or four weeks away.

Speaker 16 (46:33):
It is only three or four and I'd like to
real quickly if I may thank everybody who contributed coats
for kids. We had a tremendous show for the distribution
last weekend. And now so many people are involved in
Angel Tree.

Speaker 4 (46:47):
So it's all of.

Speaker 16 (46:48):
Those different streams, Pat and Denny that bring folks together
to do the best for our community.

Speaker 3 (46:55):
Chuck often major Mindy, thanks you Lois k friends.

Speaker 4 (46:58):
Chuck, You're welcome any on.

Speaker 3 (47:00):
And I wait.

Speaker 16 (47:01):
Thank you Pat Sullivan for making our weekend newscasts at
WTHR awesome.

Speaker 5 (47:07):
People tune in to watch you and it's awesome.

Speaker 4 (47:09):
Thank you. I hear from a lot of our viewers
and occasionally a couple of nice things.

Speaker 3 (47:17):
I can't believe you're going to kill them all. You're
putting chemicals on our yard again.

Speaker 4 (47:23):
I love it all. I love it all.

Speaker 3 (47:24):
Thanks Joe, thankks you. Thanks good to see you all.

Speaker 4 (47:27):
We are here at seventy first and Keystone Turkey Fest
is underway. Runs until two o'clock this afternoon. I know
the wind is supposed to pick up, but the temperature
is going to be fabulous, topping out at seventy degrees.
Seventy degrees today, Oh no, Chuck Shaking has said he's
only expecting sixty eight. I should have never went to

(47:49):
the weather thing like him is standing there. I shouldn't
even said win. You don't hear watch it thirty five
miles an hour?

Speaker 3 (47:56):
Do you wrap this up? Ethan's hit the button three times.
I had bit.

Speaker 4 (48:00):
I'm here with Royal.

Speaker 3 (48:01):
This is our chance. Chuck is royal che It's a
royal chushm.

Speaker 4 (48:06):
He is Royalty pal you don't know, you're nothing. We're
coming right back with more ninety three The Morning Rive
Welcome Back Turkey Fest twenty twenty five is.

Speaker 3 (48:22):
Number twenty eight or number twenty eight or number twenty nine.

Speaker 4 (48:25):
Yeah, one of.

Speaker 5 (48:25):
Those, one of those eight and a half.

Speaker 4 (48:28):
And really, now this was kind of a walk down
memory lane because Linda A.

Speaker 3 (48:33):
Lei joined, Yes, Oh what's cooking? And really she was
the impetus of starting this hole.

Speaker 4 (48:41):
She really was, because if Linda doesn't ask me to
do the cooking show in nineteen ninety seven, none of
this it is, it wouldn't have, you know, it really wouldn't. Linda,
How are you.

Speaker 19 (48:53):
I'm doing well. I'm doing well.

Speaker 14 (48:55):
It's great to be here. And this is such a
fabulous crowd. I cannot believe.

Speaker 4 (49:00):
They're rolling right in a great day this.

Speaker 3 (49:01):
I was always in heaven when my show followed Linda's
or Linda's own mind.

Speaker 19 (49:06):
Because he choked up just because you know, I'm not
there anymore.

Speaker 3 (49:11):
I got to eat so well. You always and you
were doing it live in studio.

Speaker 19 (49:16):
Yeah, Pat got most of by testing those right. He
was always a good You were always good about it,
even if you didn't like it, you'd say, you.

Speaker 4 (49:25):
Have a much harder show because you had to like
prepare stuff. I just you know, I had to roll
with it.

Speaker 19 (49:31):
Yeah, I just like today and every other Saturdays.

Speaker 3 (49:33):
He still has never planned a show, not once. If
it weren't for Allison, he wouldn't know we're going to
be here.

Speaker 19 (49:39):
The word show prep is foreigned.

Speaker 4 (49:41):
It is very foreign, and I think I just like
the flow.

Speaker 5 (49:44):
It's part of the magic of the show. Really, that's
a show.

Speaker 4 (49:47):
Linda told what what years were you? It was what's
cooking on?

Speaker 19 (49:51):
I don't even remember. I know it's like for twelve years.

Speaker 4 (49:54):
Yeah, so like did we we both started on the
same day. Oh my gosh, Yes, it was awful day
of my life.

Speaker 19 (50:01):
You I still have this ingrained in my memory.

Speaker 14 (50:04):
As I'm coming in to take the chair to do
my show first time and Pat literally rolls off of
the chair and crawls out.

Speaker 15 (50:12):
He is like I spent.

Speaker 19 (50:16):
It was like he was sure nobody was going to
have him back again.

Speaker 4 (50:20):
And that was just like I still think that it
was just one. It was just me, just me, And
at the time, the station was kind of beat down
a little bit because there was no spots. It was
John Denver PSAs. That's all. That's all we had, that's
all we had.

Speaker 9 (50:37):
What is it?

Speaker 3 (50:38):
We always say that I hope the last hour of
my life is as long as the first. Oh my gosh.

Speaker 4 (50:45):
And then I remember, remember who hired us, Bobby, Bobby Hatfield.

Speaker 19 (50:49):
Bobby Hatfield, Yeah, a name from the past.

Speaker 4 (50:51):
And he I ran into him like a couple months
in and I would start, I mean, terror would come
like on Thursday. It's just a two hour show, and
he goes, you know what. Before you know it, the shows,
the months, the years will just be flying by. Oh boy,
and here it is and he was thirty about thirty
some years later, it's like.

Speaker 14 (51:13):
But you, guys, I got to tell you, I'm still
the highlight of my Saturdays. I love to tune in
and listen all at.

Speaker 3 (51:18):
The time, Well, thanks for listening.

Speaker 4 (51:20):
And it's changed because now the show is about nothing,
which is Pat's life. Yeah.

Speaker 14 (51:25):
I was going to say, it's about your personal life anymore,
you know. So I feel like I know you probably
better today than I did when we were gecasting.

Speaker 4 (51:34):
There's no secrets. Now, there's no secrets. We let her
all out.

Speaker 3 (51:37):
One of the best things that ever came down from Wisconsin,
was Lyndall.

Speaker 19 (51:40):
Oh, you are so sweet.

Speaker 5 (51:44):
And you're going home for Thanksgiving.

Speaker 14 (51:47):
Yeah, I haven't been home and I can't even remember
how many years for Thanksgiving. But it's you know, my
sister and her thirteen grandchildren and my other's sister, and
it'll it'll definitely be different.

Speaker 3 (51:58):
Do you still do Christmas? I remember going over to
your house to see you and Bill, and it is
the Christmas is broad as it used to be. There.

Speaker 5 (52:05):
Slowed it down, slowed it down.

Speaker 3 (52:07):
Yeah, Bill loved that.

Speaker 14 (52:08):
Bill would always say, just remember everything that you put out,
you have to put a weather.

Speaker 19 (52:14):
It was like, yeah, I keep thinking about that.

Speaker 4 (52:17):
Yeah, speaking of the man that has every baseball card
from when he was a child. So here you go.

Speaker 8 (52:25):
Here.

Speaker 3 (52:25):
It is great, Linda, thanks for coming by.

Speaker 19 (52:27):
Hey, thank you for having me on. Great talking with
you guys.

Speaker 14 (52:31):
Yeah, enjoy the rest of the day. I mean you
were really blessed with great weather November. I know we
passed people in convertibles top down. Remember that's a bit much.

Speaker 18 (52:41):
But the heater is on, I know it.

Speaker 4 (52:45):
I will say, Linda, when we used to have this
event over at seventy first and seventy first and Benford.
We were always outside, right, we have gotten way softer
because normally we'll set up in the greenhouse because it's
too cold. But I can remember, I can remember Dick
crumbing so cold just and you know he would never complain,

(53:06):
an old farm boy, but he was freezing.

Speaker 3 (53:08):
There was some really really they were all freezing.

Speaker 8 (53:11):
Oh.

Speaker 19 (53:11):
I just remember, like my my feet were numb, you know.

Speaker 3 (53:14):
After those when we were seventy person in Beinford, I
remember they had a real turkey there, you know, Jungle
John brought in the jungle gym jungle right John, Jungle,
Jungle John. Okay, I don't know Johnston the jungle. He's
a jungle. But we had real turkeys. Yeah, now we
just and then we checked around and kill them. You know,
we didn't kill a turkey.

Speaker 19 (53:34):
How many turkeys did you order?

Speaker 15 (53:35):
Did you say?

Speaker 5 (53:36):
Sixty?

Speaker 4 (53:36):
About seventy? Right at seventy?

Speaker 19 (53:38):
Okay, yeah, well you're going to need all of them.

Speaker 4 (53:41):
Yeah, it's gonna be right.

Speaker 3 (53:42):
You're always welcome here. Thank you both.

Speaker 19 (53:44):
Thanks have a great Thanksgiving your holidays.

Speaker 3 (53:47):
Thank you, stay out of jail. And that what you
say to relatives when they leave, that's what did.

Speaker 4 (53:51):
You say, Oh, that's what it's my I expect I
don't want to be disappointed. I expect my relatives to
to spend a little time. Yeah, they're there. They're hardy bunch,
all right. Seventy first and Keyston is where we are.
It is Turkey Fast day kind of Oh there's Tony Kats.

Speaker 3 (54:06):
I saw Tony Katz. I did see Tony Katz.

Speaker 4 (54:09):
Wow, we're gonna have Tony cats up next? Then how
about that? Oh boy, where are we?

Speaker 3 (54:13):
So?

Speaker 4 (54:13):
Are we going to the bottom here?

Speaker 10 (54:14):
Right?

Speaker 3 (54:15):
We go to what segment where we go to the bottom.
But let's go ahead and set it up here?

Speaker 4 (54:20):
Have Tony on now? Man looking at that.

Speaker 3 (54:22):
That's that's Allison's you're over here, you're so anyway, we're
going all the way to one o'clock. The Turkey Fest
goes to two, yep, two, and there's seventy turkeys who've
given everything.

Speaker 4 (54:33):
They've given their life for this event. And uh, speaking
of giving your life, it's Tony Kats. I don't I
don't know.

Speaker 3 (54:41):
Sure it was.

Speaker 4 (54:43):
I'm not sure. Good to see you guys.

Speaker 20 (54:45):
This is nuts this year. Weather's great, The overcast is hopping.
People are everywhere yeah, and the place looks incredible.

Speaker 3 (54:53):
Pat. I had to go through all the wide selection
of Minora's in order to catch Wait a minute, and
Larry tell you.

Speaker 20 (55:00):
I had to pass the Menora Palace, which is fantastic,
just for all the lights.

Speaker 3 (55:05):
I got here and it was just spectacular. You need
to tell our audience what a Manora is. No, I don't,
so I don't.

Speaker 4 (55:13):
I actually have a company named Accent de Corps. And
in last January, wait a minute, I got to sit
down for there there was a small, very small section
for the Jews, all right right, and I looked at
our buyers. I said, buy some of this stuff so
I can get Tony katz Off.

Speaker 3 (55:34):
I swear to you.

Speaker 20 (55:35):
The Manora selection here are so small I thought it
was put together by Tucker Carlson.

Speaker 3 (55:39):
Incredible, incredible work. Oh my goodness. Ah.

Speaker 20 (55:43):
My friends used to be so, how are you you look?
I'm really great, get dressed up for the occasion. And Denny,
he looks like an unmade bed. And you, sir, and
you look like Pat. There was no effort God made
today at all.

Speaker 3 (55:59):
I'm with him for two minutes and he insults me.
He says, I look like you're starting to look like
are you. Oh yeah, like Danny DeVito when we.

Speaker 4 (56:05):
Finished for each other sentences.

Speaker 3 (56:07):
No, we don't.

Speaker 4 (56:08):
That'd be adorable if he did, I know, wouldn't it?

Speaker 20 (56:11):
So tell us you solve the show. According to sources,
I'm still around. I signed for another two years. I'm
sticking around. You have a contract, unbelieve true story, true story. Yeah, yeah,
I did not know.

Speaker 4 (56:24):
They had those. I thought that was just a thing.

Speaker 20 (56:27):
When you do it, when you do a show where
ratings actually matter, they give you a contra, but they
do you.

Speaker 4 (56:33):
Love the Uh. This is best backhanded compliments to.

Speaker 3 (56:39):
Banny Roosters still inard. Scratch it off at one another.

Speaker 4 (56:42):
Thanks for watching, listening.

Speaker 3 (56:44):
Pat, give Tony a compliment, Just give him one.

Speaker 20 (56:46):
Co Pat Sullivan is one of the greatest business owners
in all of Indiana. What he's created here, Okay, that's
absolutely remark.

Speaker 3 (56:54):
That's your compliment from him. This is give him a compliment.

Speaker 4 (56:57):
There's nobody that works harder in radio than to science.

Speaker 3 (57:01):
That's that's straight up fact right there. I heard that
you were in the credit card business. Yes, your daddy
used to be in that. Yes, rest of soul, and
did you take it over. I did, all right, So
what do you think about what's going on with these
credit card companies. They're not the companies but the legislations.

Speaker 20 (57:15):
So so wait, there's a couple of different things going
on there. So first things first, I do not issue
credit cards. You cannot get a Tony Kat's credit card.
Although if we could do that, I'm totally in seventy
two percent cash back on bourbon.

Speaker 4 (57:28):
It would be.

Speaker 3 (57:30):
Spectacular, is what it would be. Oh my god. I
am on the acquiring side.

Speaker 20 (57:35):
So when Pat Sullivan accepts credit cards, I help provide
that service.

Speaker 3 (57:39):
That's what my father had done. That's why I did.
He did more esoteric kind of businesses. Nothing as plain Jane,
And I bet you love these bonus cards and points back.
I bet you love them. The problem with that is
that it doesn't do anything for me.

Speaker 20 (57:53):
It affects guys like Pat Sullivan and every business owner
out there.

Speaker 3 (57:56):
When you're using a rewards card and you're like, oh,
I get points back for this and that.

Speaker 20 (58:00):
Right, the credit card company, Visa mass Card, isn't giving
you the money. It's the merchant. It's where you bought
it from. They're paying more in the fees for that.
So the first thing that came through was an agreement
with Visa, MasterCard and merchants that they can now choose
card types not to accept certain rewards cards. The other
side of that coin is how in the world does

(58:21):
a merchant not accept all the credit cards? Now you're
going to lose the sale. So it's this like it's
this what do you call it? A pyrrhic victory or
all of victory? That that's what it is with the Greeks.
But it's a start. It's a start down the road
of really guys like pet or any business owner being
able to say, I want to choose how I'm how
I'm getting paid, the fee I'm getting paid.

Speaker 3 (58:41):
It's going down that road, please, and other payment types
like to fight.

Speaker 4 (58:45):
So we spend one million dollars a year to accept
credit cards, oh my lord, one million.

Speaker 3 (58:50):
Bucks yeah, and two to three percent at a time.

Speaker 4 (58:53):
Yeah. And everybody thinks that, you know, those rewards points
are free. It's like, no, we're just charging you more.

Speaker 20 (58:58):
And it's it's absolut In the end, it's a tariff conversation.

Speaker 5 (59:02):
That's how it works.

Speaker 8 (59:04):
Right.

Speaker 20 (59:04):
You could argue how it affects inflation et cetera. But
you're going to make it up somehow. It's like if
you charge a greater corporate tax, everyone talks about that,
we need to charge businesses more.

Speaker 3 (59:12):
The business doesn't.

Speaker 20 (59:13):
Pay the tax, it passes through and all they do
is lose out on dollars an opportunity in business and
have to fire people.

Speaker 3 (59:20):
All right, on a cause of On a lighter note,
are you doing a brisket for Thanksgiving? Well? Are you doing?

Speaker 4 (59:25):
What is this? I live with this every week.

Speaker 20 (59:27):
Yeah, well, we're having a serious conversation about economics in
the future.

Speaker 3 (59:30):
Serious business. Serious stuff is for weekdays. This is Saturday.
You brought it up. You didn't, Well, you did bring
out your hand to him because I understand he was
a businessman. All right, so what are you doing?

Speaker 1 (59:41):
Brisket?

Speaker 20 (59:42):
I am doing a brisket. I will be smoking three
different briskets we are.

Speaker 4 (59:48):
So anyways, my daughter in law, right, didn't know what
a top was, like a you know, a kid top,
you know, like you spin on the ground.

Speaker 3 (59:55):
What are you even talking about?

Speaker 4 (59:56):
Right? Wait a minute, there a point to this. So
she didn't know what she did not know what a
top was, right, So she's holding it upside down and
she goes, is this one of those Jewish Dradel's And
she's spinning, spinning it around.

Speaker 20 (01:00:15):
I'm just sitting here, Allison, apparently Jewish. Well please of Indiana.
I am in it and it brought them to you all.
This is fantastic. All I did was sit here and
here he is. Everything to him looks like a Dradel.

Speaker 16 (01:00:32):
I've just.

Speaker 3 (01:00:34):
It was granddaughter.

Speaker 4 (01:00:35):
You know it's going to get Wendy today, Is that right?

Speaker 3 (01:00:38):
Yeah? Where'd you part the subject?

Speaker 4 (01:00:41):
What are you having for? Uh?

Speaker 3 (01:00:42):
I cannot believe this is a show, ladies and gentlemen.
I cannot believe. Let's get that.

Speaker 20 (01:00:47):
People assembled right now to watch what is happening, and
they're saying I.

Speaker 3 (01:00:51):
Could do that. Okay, everybody knows. Yeah, this is just
it's not even a level of work. How's Diane? How's
your mama? I haven't heard her on air forever?

Speaker 15 (01:01:02):
Wow?

Speaker 4 (01:01:03):
No, Hey, no we should not. Hey I heard you
got a new car.

Speaker 20 (01:01:08):
No, we need to break Tony sucks up a segment
like No, I didn't. All I did was show up
to celebrate Turkey Fest. Turkey Allison, who is dead to me?
But time be here to be here to be amongst
the people to eat turkey. A lot of lines going on.
These people do not pay for lines. They didn't they

(01:01:31):
didn't pay for anything anything. Oh well, then shut up
and stay in line. Now nobody wants to hear you
complain about anything. Well, well, I only charged like Jason Hammer.

Speaker 3 (01:01:42):
That is what he looks like.

Speaker 5 (01:01:43):
It makes sense.

Speaker 4 (01:01:43):
You got to get to Matt Bear in the traffic
on the fire.

Speaker 5 (01:01:47):
It's Saturday.

Speaker 4 (01:01:48):
It's Saturday. Take a break. Hey, it's great to see you.
It was it. I are coming right, it is coming
right back ninety three w ib C. It's November, yello.

Speaker 5 (01:02:06):
Only be left in India.

Speaker 4 (01:02:08):
Don't kill it, Jenny, don't kill the only survivor that
is Denny at w I b C dot com.

Speaker 3 (01:02:15):
I have.

Speaker 4 (01:02:18):
Killed Oh my, gosha, take a picture of it.

Speaker 5 (01:02:22):
While it's suffering.

Speaker 3 (01:02:22):
It's not as yellow.

Speaker 5 (01:02:26):
Go ahead, no, go ahead and just fully kill it now.
You can't injure it.

Speaker 3 (01:02:31):
Oh my, it is a yellow jacket.

Speaker 5 (01:02:34):
Well, if you're gonna kill it, killed all the way.
Don't them suffer. God, Denny at w ib.

Speaker 4 (01:02:39):
You gonna put it on budget a yellow jacket. The
friend of the Honeybee it's they don't even pollinate their friends.

Speaker 3 (01:02:48):
Well that one never will will never know their ground hornets.
I did it, I did it. I'm guilty.

Speaker 4 (01:02:55):
Let's talk where's butts here?

Speaker 3 (01:02:56):
But we're gonna get butt in just a second.

Speaker 5 (01:02:58):
We gotta keep this one a little short because I
went along with Oh you know.

Speaker 3 (01:03:00):
How Tony is? Tony's a segment killer.

Speaker 5 (01:03:04):
Manx ohthon found the buttons again.

Speaker 3 (01:03:08):
All right, it's the Home and Garden Show and we
are at the twenty ninth Annual Turkey Fest as seventy
first in Keystone. Tell them where they can park and
then we can break.

Speaker 4 (01:03:16):
Yeah, you can park wherever you can find a space.

Speaker 3 (01:03:22):
Okay, all right, ninety three listen, okay.

Speaker 4 (01:03:24):
So here you go. So parking can be a challenge.
We have one hundred and sixty spaces. The bank will
close at noon. That's an hour away, that's true, that's
an hour and fifteen minutes away. Eighteen. But if you
have a large amount with fifty third bank, I would
say about five hundred thousand, I think you'd be safe

(01:03:45):
in the lot. So I just let him know, just
leave a you know, bank statement on your on your dashboard.

Speaker 5 (01:03:52):
They close at noon though, right, Yeah, they do.

Speaker 4 (01:03:54):
Across seventy first Street to the north there is day
Springs Church, I believe, and uh we can use their lot,
and there's some street parking back there, Uh some keystone.
Obviously some people don't feel comfortable crossing that Keystone is open,
by the way. They opened it up yesterday. It's been
uh down to one lane on one Saturday the other

(01:04:16):
for about four months, so it is open, so we're
kind of celebrating that. But you can there's a dental
place that's closed today. There's Nights of Columbus. Uh that
is Uh, we don't have a shuttle unfortunately today because.

Speaker 5 (01:04:30):
It's so nice and people are flowing in and out
of the actual parking lot too, so you make it
lucky the parking lot.

Speaker 4 (01:04:35):
Yes, been through the parking lot, so it'll all be good.
So but this runs until two o'clock. But the Turkey
Fest coupons is where the action really is.

Speaker 3 (01:04:47):
Coupons are where the action is in the sheet is
where the action.

Speaker 4 (01:04:53):
Anyways be thrown at.

Speaker 3 (01:04:59):
All.

Speaker 4 (01:04:59):
Right, if you're buying an artificial tree, you get they're
already at thirty percent off. You get an extra fifty
dollars off anything seven and a half foot and above.
There's a grill coupon. What's great about these coupons is like,
we don't know what you want, so we make them
pretty broad. Twenty five percent off any one gorill accessory.

(01:05:22):
You can buy six ornaments, is George there now? Or wait,
we're waiting on them. Yeah, okay, okay, six ornaments. Thirty
percent off Christmas light sets. There's normally a limit on this,
and somehow there's no limit, but twenty percent off light sets,
which is great because a lot of the light sets
have gone up a little bit because of the tariffs.

(01:05:46):
Anyone houseplant twenty five percent off. Buy one, get one,
fifty percent off of any barbecue rub or sauce. That's
all of the rub, sauces, all that kind of stuff.
You can I'm sure you can convince the cashier that
it qualifies. So you buy one, get one at fifty
percent off. Bird food any any bag of bird bird food.
Twenty percent off Garlands lit garlands, or twenty percent off.

Speaker 3 (01:06:11):
Okay, enough about.

Speaker 4 (01:06:13):
It, man, can we talk about wait, there's one more?
All right, there's this because this is a great one.
We're a little overstocked on big Green Egg charcoal due
to an accident. And the accident was I ordered thirty
six pallettes, which on a truckload because I can save
some money, and one of the guys didn't know, and
they ordered another dozen, so you can. Here's a big

(01:06:33):
green Egg charcoal. They're stander charcoal. You buy one, get
the second one fifty percent off and there's no limit.
All right, So there you go, and don't forget. The
Yellow House has a twenty percent off coupon for any
one item. Joining us on the program is George Faber
from faberb Window. George, good morning, Good morning, Pat. Sounds

(01:06:55):
like you got a great sale going.

Speaker 3 (01:06:58):
We do.

Speaker 4 (01:06:58):
Well. You know it's Christmas time. Everything's always on sale.
Got to gotcha. Absolutely the thing about retailers, everybody wants
to get a jump start because you don't want to
get down to the last two weeks and go, how
am I going to make my number? So it really
is a great time to start shopping for loved ones
and to core and all that good stuff. But we're
here to talk about windows, which I think make an

(01:07:20):
excellent Christmas present.

Speaker 6 (01:07:23):
They do, and you know November is always our Black
Friday sale that we have and it's our biggest discounts
of the year. It's employee discounts, which is sixty eight
percent off, and on all of our products that's windows, doors, siding, bathrooms,

(01:07:46):
everything is sixty eight percent off, which is our employee discount.
And one of the great things is if anyone has
had estimates, either from ourselves or from competitors Anderson Pella,
any of the vinyl companies, you need to be able
to have us come out and take a look and
be able to give you your price because it is

(01:08:07):
the it is the best sale that we have. Plus
you're beating the price increases that always come either into
December or January, and it's a great, great sale. Plus
to be able to help we have twenty four months
no interest, no payments, and no down payment, and so

(01:08:28):
you'd save those dollars for your Christmas, for the kids
and grandkids, and it's an awesome sale. I encourage all
your listeners to take advantage of it because it's the
best price you're going to get on windows all year.

Speaker 4 (01:08:43):
So, George, I think it's interesting to tell people why
you do this because it kind of goes to b
window and the culture there and you having you know,
mainly your own staff and own craftsmen that put in
and you and you need to keep those guys busy
during the cold months.

Speaker 6 (01:09:02):
Well, one of you're right, Pat, One of the things
that we try to do with this sale is to
be able to keep our guys working during December, January
and February. And it's one of the reasons. You know,
when you look at a window project, it's the guys
that have the hammer in their hands at the end

(01:09:22):
that make the difference. And having guys that are experienced
have been with us for you know, fifteen twenty years,
never seen a window site that they have to replace
that is new to them. They've been on site, seen
about everything there is, and so the quality of the
work obviously goes up when you have more experienced people.

(01:09:45):
So that's the reason we do it is to be
able to keep our guys working there.

Speaker 4 (01:09:50):
You go, thanks George, We appreciate it. And you know
what it also tells us about the window It's a
great way that they treat their staff. The employee owners.
Now nobody wants to be let d off after Christmas,
so this keeps them busy. So great deals, great financing,
the number eight hundred two three three zero one sixty nine.
That's eight hundred two three three zero one six nine

(01:10:12):
b window dot com. Stay, hey, good morning, Welcome back,
Pat Sullivan. We have a very special guest. We have
Danny Smith, of course, but he's not a guest. Alison
is here. Cam Cam is our fielding.

Speaker 3 (01:10:29):
When I flicked the yellow jacket, it landed on Cam's
hand and stunging.

Speaker 5 (01:10:33):
I can't believe this, did it?

Speaker 4 (01:10:34):
Really? No way?

Speaker 5 (01:10:37):
So not only did Danny jure a yellow jacket?

Speaker 9 (01:10:40):
What is with you?

Speaker 3 (01:10:40):
In ground? Hornets?

Speaker 4 (01:10:41):
Their nasty little wait minute you you've got to go
to HR.

Speaker 5 (01:10:46):
I told a worker com.

Speaker 4 (01:10:50):
We need to write this up.

Speaker 5 (01:10:51):
That's his hands join us right now.

Speaker 3 (01:10:54):
Bud Keever, and if it weren't for Bud, I would
not have been able to eat anything here today, because
it's true. He's the Gosney Oven.

Speaker 4 (01:11:00):
And he's right next to us. You've got quite an
impressive booth, young man. Well thank you really looks good.
You've done this before a few times, a few times,
all right, So tell us a little bit about of
course we know you from you've been around for a
long time. How long have you been with Gosney a
couple of years, No, just since last September. Just a year,
seems like a couple just because of you. You have

(01:11:24):
a beautiful pizza shirt on thank you and again, wait
a minute, it's obnoxious. It's not pretty.

Speaker 3 (01:11:31):
You're just jealous of jell Us of that shirt.

Speaker 4 (01:11:35):
All right, so you are cooking on two Gosney Pizza ovens.
Tell us who the guys are that are helping you
out today.

Speaker 13 (01:11:41):
I have Dave Sugar from Two Dog Pizza here in Indianapolis.
He does pop up catering with the pizzas and the Gosneys.
And then I got Jeff Grubbs, who is a twenty
one time egg champion and he just won the nationals
down in Atlanta, Georgia. We stole him away to help
us with Gosney. He's been cooking on him for about

(01:12:02):
three years.

Speaker 3 (01:12:02):
He's got an edge to him. I mean, he's got
some swagger.

Speaker 4 (01:12:05):
Well he is. He seems like a good dude. He is.

Speaker 3 (01:12:08):
He's a really great guy.

Speaker 4 (01:12:09):
And I know you guys were doing some training with
our guys and and when I saw him that, you know,
create the crust, the dough for that thing. It's like
that guy knows what he's doing. Yeah, because that's that's
the thing, kind of getting that right. But tell us
the story about Gosney, because I think it's a really
cool story.

Speaker 8 (01:12:27):
Yeah.

Speaker 13 (01:12:28):
It was started by Tom Gosney. He went to college,
got hooked on drugs and had to go into rehab
and when he came out, I guess he had to
wear an ankle bracelet for a time. And so he
started creating a pizza ove in his backyard because he
was home.

Speaker 4 (01:12:43):
He was under house arrest.

Speaker 13 (01:12:44):
Yeah, so basically wanted to throw himself into something that
was going to keep him off the partying scene and really,
you know, keep him at home. So he started having
people come over to his house and he started cooking
on the oven that he created in his backyard, which
was the first brick oven that he did. And then
there was a guy there that came to one of
his parties that said, man, can you duplicate this for

(01:13:05):
my restaurants? So he made a bigger one and now
every nine oh ten restaurants over there has this commercial
oven in there. And then in twenty one, he created
the first dome for the US, sold it online, launched
it within two hours, sold forty five hundred units, and
we didn't mention Tom's from England. Yeah, yeah, he's from
Great Britain. Basically sold all forty five units in two

(01:13:29):
hours and made seven million dollars.

Speaker 19 (01:13:31):
Amazing.

Speaker 4 (01:13:33):
Wow.

Speaker 3 (01:13:34):
Now that's a guy that you can appreciate.

Speaker 4 (01:13:36):
But I find it fascinating because he turned his life
around number one and he took kind of that adjiction
and kind of turned it towards something good. Right, And
so I think it's just a really cool store, and
it's a really cool oven. And the story I always
tell is I was very anti single use, and I
know it's not a single use of it. I do

(01:13:57):
know that it can be used for a lot of
different things, but think of it, it's a pizza oven.
And you know, to me, it's like nobody needs another
appliance sitting out there. You already got all your grills
until my son Joe brought it home. And it's an experience.
The Gosney is an experience. All of our grandkids were

(01:14:19):
there where normally a guy's just out there cooking. Our
grandkids were making their own pizza. They're doing their dough.
They so proudly take their their you know, pizza to
the uh, you know, to the guys cooking, and I couldn't.
I totally changed my thoughts on on Gosney.

Speaker 13 (01:14:37):
Yeah, and I'm real excited because the technology gets better
and better. We just launched Dumb two point zero and DOMEXL.
You have that XOL in there. It actually does three
pizzas at one time. Oh wow, that's how big that
thing is. And it's just incredible because it reads the
ambient temperature and the stone temperature, so it helps you
big bread. We do briskets in there. You can do
all kinds of things and it's just incredible.

Speaker 4 (01:14:58):
Yeah, you needed of an that cooks three at a
time because it takes so long to cook them. What's
an average.

Speaker 3 (01:15:05):
Nine minutes sick ninety seconds?

Speaker 4 (01:15:08):
Ninety seconds cooks the pizza in ninety seconds, So you know,
you don't want people sitting around hungry. So now we
got a one that we can do three in So
there you go amazing. All right, so real quick, but
what kind of pizza you are? Just across the board.

Speaker 13 (01:15:23):
We did Thanksgiving pizza, which has you know, turkey and
gravy and mashed potatoes and stuffing. And then we're doing
a punkin pie pizza, and we're also doing an apple pizza.

Speaker 4 (01:15:32):
There you go, man, Thank you very much, Bud. Thanks
for you. You're great. You're a great showman. Our number
three is coming up, ninety three wibc.

Speaker 1 (01:15:43):
Hey, yeah, it's set time again.

Speaker 2 (01:15:46):
What time is that, Denny?

Speaker 1 (01:15:47):
Well, it's Turkey Fist and we've got to do something.

Speaker 2 (01:15:50):
Oh you mean like my sweet potato pie.

Speaker 3 (01:15:53):
Well, that and a whole lot more turkey Fist. It's
the best. A couple of dozen ways to cook your breast.
Never been a better day. Eat a roast, old tom charcoald,
hot oiled Turkey Fest has come. Threeos. I don't think sos.

(01:16:14):
Why did you ever want to think of eating nose?
No peanut butter, jelly, no grilled cheese today, no fried
balogoney is a common.

Speaker 2 (01:16:24):
Our away Green eggs forever.

Speaker 21 (01:16:27):
A Weber grilled twenty eight possibly the twenty nine annual
Jerky Fest is underway at Sullivan Hardware and Garden and Alisononville.

Speaker 4 (01:16:37):
Not at Allisonville. I started doing a commercial there. At
seventy first in Keystone. I am a trained I will
say every time.

Speaker 5 (01:16:44):
You say seventy first in Keystone, immediately want to say.

Speaker 4 (01:16:49):
So we are. We've for the first time in a
long time, we were actually outside among the people. Because
generally when we start and we get set up at
eight o'clock, you know, if it's going to be a
fifty five degree day, it's going to be you know,
forty something in the morning. And you know what, our voices,
it's kind of we're like the Von Trapps and sound

(01:17:10):
of music go on our voices.

Speaker 3 (01:17:13):
I thought it was the Von Trapps.

Speaker 4 (01:17:15):
Whatever, the Von Trapps. Anyways, anyways, yeah, so we can't
be outside our voices they're tender. So but today it's
so nice and it looks like the sun's going to
be out soon. I start to see peaks of blue
sky and seventy first and Keystone is where it's happening.

(01:17:37):
We have a nice crowd out here.

Speaker 3 (01:17:38):
And every station is busy, but the lines aren't too long.

Speaker 4 (01:17:42):
We've learned a lot, you know. We had this weird
thing after doing this thing for twenty eight possibly twenty
nine years, I don't know how many years ago it was.
We had this weird thing that happened that the lines
became one. Oh, there was this one massive line that
went from because we have the stations too close together.

(01:18:02):
They were lined up, so everyone just went boom boom
boom across and it was a disaster and we could
not break we could not break it.

Speaker 3 (01:18:10):
I remember what I remember was when it was snowing
on the Pioneer ladies and you know, they brought their
own flask and they were getting liquored up.

Speaker 4 (01:18:16):
They were still cold. They're tough, they're they're fine, they
really are. Okay, so wait a minute, do we have
a guest we're calling her now. Okay, So because we
have kind of partnered with Second Helpings and so all.

Speaker 3 (01:18:31):
Of your drink proceeds are going to suck and helping.
What a great organization. Not only do they fill billies,
but they teach people how to how to cook. It's
really a unique association.

Speaker 4 (01:18:42):
Yeah, you're talking about there. They have a culinary job training,
so trained people to work in restaurants and because a
lot of times those are the jobs that are available,
and you know it's but you have to have a
skill set to be able to be a line cook
or whatever.

Speaker 5 (01:18:58):
Yeah, And what I like about it is they're not
just addressing the hunger factor. They're helping people get jobs
so they can work and have to rely.

Speaker 4 (01:19:07):
On those that's right. You know what we call that
handing out fishing poles. Oh, don't hand out fishing poles. Teachu,
that's right, and they'll eat for a lifetime.

Speaker 5 (01:19:18):
I was reading their stats online and I was honestly
really surprised they were saying one in nine Hoosiers are hungry.
In Central Indiana, thirteen percent of residence face some kind
of food insecurity. And then just right here in Marion County,
twenty five percent of our residents use food assistant programs.
I think we have Megan, and yeah, Megan from Second
Helpings is with us and she can tell us a
little more about Second Helpings.

Speaker 4 (01:19:39):
Hey Megan, good morning, Hey, good morning.

Speaker 3 (01:19:41):
How are you guys.

Speaker 4 (01:19:43):
We're doing great. We have a massive crowd out here
at our twenty eighth, possibly twenty ninth Turkey fast. We're
not sure, but we're glad to be kind of helping
out Second Helpings because we've been an admirer of Second
Helpings for a long time. Tell us a little bit
about the organization.

Speaker 22 (01:20:01):
Yeah, so the organization was actually started in nineteen ninety
eight by some local chefs and they realized when they
were you know, busy making making mebles for people that
there was an awful lot of extra food and a
lot of extra need, and so they created Second Helping

(01:20:21):
and with that there are three pillars, so one is
food rescue, one is hunger relief, and one is culinary
jobs training.

Speaker 5 (01:20:33):
So all these years later we do the exact same thing.

Speaker 4 (01:20:36):
That is so cool and we were talking about before
we put you on the job training because getting somebody
out of poverty and being that they can sustain themselves,
it's you know, you're you're like to say, you're handing
out fishing poles and you're making picient.

Speaker 17 (01:20:54):
Yeah, that's cool.

Speaker 4 (01:20:56):
So do you do you do the culinary from like,
you know, all all to staff, all parts of a restaurant,
from line cooks to everything it could be.

Speaker 22 (01:21:06):
Yes, they when they come out of the program, the
program is a is a free seven week long program
and it's you know, it's totally designed for people who
are unemployed or underemployed, but one hundred percent free to them.
We handle everything from.

Speaker 3 (01:21:22):
You know, making sure they've.

Speaker 22 (01:21:23):
Got the right pants and the right jacket, as well
as transportation if they need that to get to Second Helpings.

Speaker 4 (01:21:31):
For the training.

Speaker 22 (01:21:33):
They go through this program and they learn not just
all of the kitchen skills that they need for all
of those different positions that you mentioned, but also they
learn financial literacy, they learn how to do interview skills,
they learn how to both get and keep a job.
And we we just on Friday, this last Friday, yesterday,

(01:21:54):
we graduated our class one hundred and seventy.

Speaker 5 (01:21:58):
So, yeah, it's really cool. Way to go, Megan, that's amazing.

Speaker 4 (01:22:03):
Mean, tell really about the food rescue. So the food rescue,
you're getting all the stuff that would have headed towards
the dumpster. And then how do you I had to
use the word repurpose, but how do you make that
and get it to the to the people that need it?

Speaker 3 (01:22:19):
Yeah, no, that's right.

Speaker 22 (01:22:20):
It's we work with so many different organizations, Kroger, Whole Foods, yeah,
I mean, you name it, and we work with these
different these different grocers, catering companies.

Speaker 3 (01:22:31):
We work with.

Speaker 22 (01:22:31):
Gamebridge, Fieldhouse and Lucas Oil and the Convention Center. So
if caterers make too much food, for example, you know
they just.

Speaker 5 (01:22:39):
Make two extra trays. Those two extra trades would.

Speaker 22 (01:22:42):
Come to second helpings and then the food at the
grocery store. You know, sometimes we just order too much food, right,
and and things are close to the expiration date, and
rather than go in the in the landfill, they come
to us and we get Last year we got over
four million pounds of food rescued food.

Speaker 9 (01:23:02):
We take that back to Second.

Speaker 22 (01:23:04):
Helpings, our hunger relief kitchen gets really creative and makes amazing,
ridiculously delicious, very nutritious meals. We make sandwiches, we make
big pans of food, and then those go out about
fifty six hundred meals every single day to two hundred
plus community organizations across Central Indiana.

Speaker 4 (01:23:26):
Yeah, that's incredible. Wow, that's incredible. And I can just
see the chefs coming in in the morning going, all right,
what have we got today?

Speaker 5 (01:23:32):
It's like maybe kind of fun for them. It's kind
of shopped. It's like chopped. Yeah, yeah, let's make them something.

Speaker 4 (01:23:39):
It's a real life chopped.

Speaker 12 (01:23:42):
Yeah.

Speaker 18 (01:23:43):
Many people?

Speaker 3 (01:23:44):
How many people are on staff to make these five
thousand meals? How many people do you take to do that?

Speaker 5 (01:23:49):
Yeah? So that's the key, right.

Speaker 22 (01:23:50):
We have actually a pretty small paid staff at Second Helpings,
and we rely on volunteers, so we have hundreds of volunteers.

Speaker 10 (01:23:59):
That come in.

Speaker 22 (01:24:01):
They some will be some love to do driving, and
so they run the vans and take these meals out
to all of these different partner organizations. Some love to
be in the kitchen and so they're they're working these
massive tilt skillets that are exactly like a skillet that
you would have at home. It just happens to serve
five hundred people at one time.

Speaker 10 (01:24:23):
I mean it's massive.

Speaker 22 (01:24:24):
So they're in there with these big paddles making these meals.
We've got volunteers that love to do the chopping and
so they will take the fresh fruit produce and cut
up you know, spend their spend their morning cutting up broccoli.
We have others that like to.

Speaker 5 (01:24:40):
Take some of the fully prepared foods that we get, so.

Speaker 22 (01:24:44):
The things from caterers, we get a lot of stuff
from thankfully from Chick fil A as well, so they'll
take those and you know, turn it around into something else,
right and send it back out. So we couldn't do
what we do without volunteers.

Speaker 4 (01:24:58):
That's one hundred percent, and that is that is so fascinating.
My daughter Becky is so it was has really been
an admired because she was the food director at Decatur
Township School, and I know that they would push some
of their their overches and food to your place. So
she was kind of familiar, and that's why she kind

(01:25:18):
of wanted to make this event a little bit about
Second Helping. So began, thank you, thanks very much for
spending all the time with us. You really have kind
of opened our eyes. It's what a cool organization right here.

Speaker 18 (01:25:31):
Yeah, it's great.

Speaker 22 (01:25:32):
Please come out and volunteer.

Speaker 1 (01:25:33):
It's we would love to have people.

Speaker 4 (01:25:35):
Oh, if people do want to volunteer, what's the website
to get connected?

Speaker 22 (01:25:39):
Yeah, just Second Helpings dot org. And there's a volunteer
tab that'll teach everything you need to know there. If
people want to do a food drive, they're welcome to
uh to do that for us as well.

Speaker 3 (01:25:49):
And of course donate there you go, who can rescue?

Speaker 4 (01:25:52):
You know, I'm not bad. I'm not bad at chopping broccoli.
I'll tell you that right now. Just throw out there, Megan,
Thank you very much. Thank you Megan from Second Helpings.

Speaker 5 (01:26:05):
Wow, and again again, a portion of today's drink sales,
all all day long from Turkey Fest is going to
Second Helpings.

Speaker 4 (01:26:12):
Very cool, very cool, they's just I'm just blown away.
I kind of kind of knew what they did, but
not fully.

Speaker 5 (01:26:18):
And that's why I wanted to reach out to Megan
because I was when I was doing more research about
the website, I was like, oh, there's more to this
than just me take talking it a couple of bullet points,
like yeah, there are a thousand meals a day around.

Speaker 4 (01:26:30):
I know, and then they take them out to agency
and they're good meals.

Speaker 5 (01:26:34):
It's not, you know, just the traditional stuff. I mean,
it's it's amazing.

Speaker 4 (01:26:38):
Fifty six hundred meals a day on top of it,
every day.

Speaker 5 (01:26:42):
What did you just say, A thousand graduates from their
culinary program.

Speaker 4 (01:26:45):
Oh yeah, we didn't really touch well we did a
little bit.

Speaker 5 (01:26:47):
Yeah yeah, so I mean and they just had another
graduation yesterday. So it's yeah, they're amazing, so happy to
help out today.

Speaker 4 (01:26:55):
I feel pretty bad about my life right now.

Speaker 5 (01:26:57):
Well, go get a beer and part of the process.

Speaker 3 (01:27:01):
I feel better already, all right.

Speaker 4 (01:27:06):
Two three nine ninety three, ninety three We're coming right
back ninety three WIBC, Little Coldplay Love, Coldplay, Yes we do, Hey,
good morning, Welcome to the twenty twenty five Turkey fast

(01:27:27):
here at Sullivan Hardware and Garden at seventy first and Keystone.
The sun is now out, the temperatures are going up.
The people are joyful. Well, I don't know if they're joyful.
I think so, they seem happy. The band is Boogie
Knights is playing, which is cool. There's beer for a purchase,
and the proceeds are a portion of the proceeds of

(01:27:49):
profit whatever goes to Second Helpings, So which is a
we learned as a very very cool organization. Also just
as cool. Mark Science, Yeah from the Big Green Hage
the INTROI yeah, baby yeah, I read it to my
wife listening.

Speaker 3 (01:28:06):
Yeah, she thinks the world of you.

Speaker 4 (01:28:09):
Mark has been in the grilling about you. He has
been in the grilling business selling different appliances since nineteen
sixty five.

Speaker 15 (01:28:16):
Since nineteen ninety nine.

Speaker 23 (01:28:18):
And I was part of your third egg Fest when
it was Linda Ali on a Weber kettle.

Speaker 3 (01:28:24):
Uh excuse me, uh, two other girls I don't even
remember what they were.

Speaker 4 (01:28:28):
Was that at the station?

Speaker 15 (01:28:29):
Yeah? No, it was out of the parking lot this way.
Remember she Brian the Turkey and she.

Speaker 3 (01:28:35):
Basically seventy first in beIN for Okay, that's where it was.

Speaker 15 (01:28:38):
Yeah, so it was basically four birds cooking.

Speaker 4 (01:28:41):
Yeah, and then it got bigger, yes, and bigger and bigger,
and all the grill companies got.

Speaker 15 (01:28:46):
Involved and yeah, yeah, yep, and it's turned into this now.

Speaker 23 (01:28:50):
Thank you for having me on the radio, because I
got so sick of saying white meter dark meat, white
meter dark.

Speaker 15 (01:28:54):
I've probably said that a thousand times. Ready are you serving?

Speaker 3 (01:28:58):
Yeah?

Speaker 4 (01:28:59):
Is over.

Speaker 23 (01:29:00):
We had Jenny, but then she got commenteered by somebody
else because I have too many egghead buddies.

Speaker 15 (01:29:05):
Over there, So we lost her. That's too bad, but
we're loving.

Speaker 4 (01:29:09):
I should have sent one of your egg head buddies
somewhere well. Losing Jenny. Jenny works in our garden center.
Is a machine. She is. She is so knowledgeable. It's
just a machine totally different than Mark.

Speaker 23 (01:29:23):
Well, Pat, I wanted to tell you, did I tell
you I'm transitioning?

Speaker 4 (01:29:28):
Oh?

Speaker 3 (01:29:29):
Whoa, be careful saying I'm an.

Speaker 23 (01:29:30):
Extra large egg down to a large Really? Yeah, stressful,
It's very stressful. Are you on the shot of transitioning
to an extra large?

Speaker 4 (01:29:39):
Thank you? Thank you Griff for getting that joke.

Speaker 15 (01:29:42):
What did you say, Am I on the shot?

Speaker 4 (01:29:44):
Yeah?

Speaker 5 (01:29:44):
The weight loss shot.

Speaker 4 (01:29:45):
No, you know you're going from excel.

Speaker 15 (01:29:49):
Okay, I got you?

Speaker 4 (01:29:50):
Yeah, thank you?

Speaker 3 (01:29:50):
No good.

Speaker 15 (01:29:52):
But it's stressful because I had twenty four inches of
cooking diameter.

Speaker 23 (01:29:55):
I had a two tiered rack. I could do, you know,
six pork buds at a time. I'm going down to
eighteen and a quarter.

Speaker 4 (01:30:01):
How are you doing that?

Speaker 15 (01:30:03):
The kids moved away, they moved down to Nashville, Tennessee,
and it's just the wife and I. She's on the
shot and won't eat anything.

Speaker 3 (01:30:10):
WHOA don't say hey, hey, you don't don't come on,
you don't do your wife? She don't care.

Speaker 15 (01:30:16):
She doesn't care.

Speaker 4 (01:30:17):
Well, you'll find out when he got home.

Speaker 3 (01:30:19):
Yeah.

Speaker 23 (01:30:19):
Yeah, anyway, I heard fifty thousand people are listening at
any given time.

Speaker 3 (01:30:24):
Is that still true?

Speaker 4 (01:30:25):
I think so?

Speaker 7 (01:30:25):
Who was?

Speaker 4 (01:30:26):
Nobody really knows.

Speaker 3 (01:30:27):
Nobody knows. Well, let's say sixty.

Speaker 4 (01:30:29):
Then they'll never tell us. I mean half my family's
twenty five.

Speaker 3 (01:30:32):
So yeah, my wife would be twenty six. Yeah, so
I don't see how it goes.

Speaker 4 (01:30:38):
Okay, so the egg, So what what do you guys
are doing?

Speaker 1 (01:30:42):
Uh?

Speaker 4 (01:30:43):
We asked you because we made a big deal about sides,
kind of getting sides so are you doing right? Just sides?
Are you doing?

Speaker 9 (01:30:49):
Uh?

Speaker 23 (01:30:49):
We got one bird on for show because people always
ask me, you know, how do you cook a turkey
on a big green egg? And I always tell them,
you know, indirect, put it on a rack, have a
you know, tray of chicken broth, cut up carrot's onion, celery,
your favorite seasoning, little olive oil, and then the egg

(01:31:09):
does the magic because of the long charcoal that you're
burning and that heavy duty ceramic that holds in all
that moisture of that turkey.

Speaker 15 (01:31:16):
So it's flavorful, it's juicy.

Speaker 23 (01:31:18):
If you own an egg, I always tell people, cook
one in the oven and cook one on your egg,
and you're gonna see this is gonna be good.

Speaker 15 (01:31:26):
But you're going to see this massive difference.

Speaker 4 (01:31:28):
And you know that doing it that way with the
two birds is good for the local economy. Yes, yeah, true, yeah,
that is that is you're selling an extra turkey that
they don't need.

Speaker 5 (01:31:38):
Yeah, absolutely well.

Speaker 4 (01:31:40):
And then what else?

Speaker 23 (01:31:40):
So then you're doing mac and cheese, mac and cheese,
and we do that with you know a heavy dose
of that lump charcoal flavor getting into that mac and cheese.

Speaker 15 (01:31:47):
We throw a little pinka in there.

Speaker 23 (01:31:48):
We throw a little bit of bacon bits in there,
and then the egg magic works itself and it's just
it's unbelievable mac and cheese. So I bought nine cases.
There's four in a box. That's thirty six units. I
hope I bought enough. If I didn't, you know, I
don't know what to say. Seventy degrees pal, but there

(01:32:09):
was we used to cook four turkeys, remember in eighty nine. Yeah,
now you're you're up to seventy and seventy three thousand people.

Speaker 4 (01:32:16):
Here, and really all the growth for us has been
in you know, the sides. The pizza. I mean, these
guys are oh yeah, these guys are cranking out pizzas
like crazy. Yeah.

Speaker 15 (01:32:25):
And your guy, Scott Latucka is doing bread pud pudding.

Speaker 5 (01:32:29):
Oh, John, unbelievable.

Speaker 15 (01:32:30):
Yeah, where's Yeah, where's ladies.

Speaker 3 (01:32:32):
Where he's right there and he's done twenty of those.
There's twenty of those aluminum tins that are what ten
by twenty and he did this year.

Speaker 5 (01:32:39):
Speaking of because everyone always asks Scott about his bread
pudding and what he does to it. This year, each
of the tables has a recipe card, so you can
actually take a picture of this year. Okay, good of
the recipes and make it it home.

Speaker 4 (01:32:51):
Yeah, Scott, really, Uh, it's a.

Speaker 5 (01:32:53):
Long time to get that out of us. Yeah, we
had to get it out of them.

Speaker 4 (01:32:55):
He said, Hey, you know what, Scott, we kind of
said it just like this, Well gently we said, either
you give out your recipes or we're going to fire you. Right,
it's just kind of a gentle nudge.

Speaker 23 (01:33:07):
Hey, can I have a shout out real quick to
sure Indy Car President and IMS President Doug Bowls.

Speaker 3 (01:33:14):
You know that gentleman Doug Bolls.

Speaker 4 (01:33:16):
Doug. Doug's an egghead.

Speaker 23 (01:33:17):
Okay, So we got the large ro Tissriy now right,
the new redesigned large ro Tissriy. We've been waiting for
truckloads and truckloads of them to come in. They finally
came in. I got my hands on one and I
put it in Sully's grill palace with a sign on it,
mister Bowles.

Speaker 3 (01:33:35):
It says four Doug Bowls. Oh, all, a gift.

Speaker 15 (01:33:39):
It's been sitting there for sixty days now.

Speaker 4 (01:33:42):
I know he's a busy guy, right, So a gift
because you have some you love the race. I love
that we get so much enjoyment and your way to
just say, hey, Doug, we appreciate.

Speaker 15 (01:33:51):
We appreciate all his efforts.

Speaker 23 (01:33:53):
And that guy's you know, he's one of the hardest
working guys I know, you know, other than Griff.

Speaker 15 (01:33:57):
You know Griff over here, he works pretty well. You retire.

Speaker 4 (01:34:00):
Okay.

Speaker 3 (01:34:00):
I've never seen Doug Bowles without a suit and tie,
which is crazy. He's partying with a infield. He's always
got a suit and tie.

Speaker 15 (01:34:07):
I know he's well dressed, well spoken. I don't know.

Speaker 23 (01:34:11):
I just I want him to pick up the rotissary.
I'm going to take it back. No no, no, no,
yeah no, I'm taking it back. I'm giving him two weeks.
We'll see, take a picture of it. Three weeks, two time,
I have you have It's okay, he's a busy man,
but I just wanted to put the apb out there.

Speaker 4 (01:34:26):
You know. Yeah, here, I'll tell you what. Let me
get let me get it picked up. Hey Doug, if
you don't pick that up this week, we're giving it
to Roger.

Speaker 3 (01:34:36):
That's good.

Speaker 4 (01:34:37):
Yeah, yeah, that'll get him.

Speaker 5 (01:34:38):
Over here or even Connor Connor daily.

Speaker 3 (01:34:40):
Yeah, yeah, there you go.

Speaker 23 (01:34:43):
Well, I'm glad you let me get that off my
chest because the Weber excuse me, the Big Green Egg.

Speaker 15 (01:34:50):
I did too many years with this one.

Speaker 3 (01:34:55):
Realized that you had a little bit of a spasm
that he happens all the time. His neck quivered like
mar Big Green Egg.

Speaker 23 (01:35:01):
Larger tissery and extra large o tissery are now we're available,
and they are believable to spin a bird over love turkles.

Speaker 4 (01:35:08):
I think it's going to be one of the best
Christmas guests for the for the grillers.

Speaker 3 (01:35:11):
Yes, yeah, and it's finally available.

Speaker 8 (01:35:13):
You know.

Speaker 3 (01:35:14):
Wait, now, let's just.

Speaker 4 (01:35:15):
Go back as long as you brought up the devil Weber. Yeah.
So when you weren't for Weber Grill, they were still
making grills in Illinois.

Speaker 23 (01:35:22):
Yes, yes, I started in nineteen ninety nine, left in
twenty sixteen, and that company's gone through some transition and
some changes. I think I got got out at the
right time in sixteen.

Speaker 4 (01:35:35):
Yep, they so they dumped us. We were How big
of a Weber dealer were we in the state?

Speaker 15 (01:35:41):
Biggest in the Midwest. You had a rival down in Louisville,
but I think I think you were bigger than them.

Speaker 4 (01:35:47):
Yeah, so they dumped us. That's good business.

Speaker 15 (01:35:50):
Yeah, well, sorry I brought it up.

Speaker 4 (01:35:53):
Now, that's all right, but it's always good to bring
up the devil. Well, let's see, Grill.

Speaker 23 (01:35:58):
It'll be twenty seven years me selling barbecues on February.

Speaker 3 (01:36:02):
First, and you still smell like the first one you
ever did. Yeah.

Speaker 23 (01:36:06):
And I finally figured out who I work for, and
that's Big Green Egg, And thank god I do, because
it's a great company. Those folks in Atlanta are fantastic
and the product could not be not be a better quality.

Speaker 4 (01:36:17):
You know, they're they're coming up with a new Egg
that is matt black with green trim than that I've
been pushing. I'm telling the I am telling you from
my knowledge of patio furniture that green is out and
has been outright. Yeah, and maybe it'll be back in

(01:36:40):
and they'll you know.

Speaker 15 (01:36:41):
Why can't you start painting them? Why not just get
some apoxy?

Speaker 4 (01:36:45):
Because I don't have the NASA, the NASA formula whatever.

Speaker 15 (01:36:49):
You got a spray booths one's experiment? Who cares if
it peels off?

Speaker 3 (01:36:53):
So what can you say, once and for all, is
there a Big Green Egg on the International Space Station?

Speaker 24 (01:37:00):
Uh?

Speaker 15 (01:37:01):
Oh, yes, I guess there is there.

Speaker 3 (01:37:04):
Yeah, yeah, yeah, I guess there is.

Speaker 4 (01:37:07):
They can't The only thing they can't use is rotisserie
because of stuff. It just it throws off the giro.
Yeah yeah, it floats around. The chicken wings don't get
done other than that once once they pined the stuff
down to the grill. It's good.

Speaker 15 (01:37:22):
Well yeah, you know everyone's weightless up there, right.

Speaker 23 (01:37:25):
Oh yeah, yeah, that'd be tragic if those yeah, a
Big Green Egg tipped.

Speaker 3 (01:37:29):
Over something'd be bad.

Speaker 4 (01:37:30):
Mark.

Speaker 3 (01:37:30):
Great to see you, man, thank you, thank you, Thank you,
Ellison course, and Mark one more time. Who do you
work for?

Speaker 23 (01:37:37):
The Big Green Egg Company Atlanta, Georgia and Leisure Distributors
out of Evansville, Indiana.

Speaker 3 (01:37:45):
To shut up, James Bessemer.

Speaker 4 (01:37:46):
All right, before we go, I do want to say,
because after I tore up Weber, I did want to
mention that it was almost a blessing because we found
such a superior grill in Napoleon. Oh, Napoleon Family owned
made a lot of their premium models are all made
in Keynada.

Speaker 3 (01:38:05):
There's a difference.

Speaker 4 (01:38:06):
It's really been a blessing.

Speaker 3 (01:38:06):
There's a difference between the grill and the egg.

Speaker 4 (01:38:09):
A big but Oh yeah, well you have to have both.
I mean, Mark will tell you that. It's like ye
you know, sometimes you want to go throw a hot
dog on or you're using it to warm something up.
So all right, egg Fest is underway right now, goes
till two o'clock today. So it is. It shows no
signs of slowing down, and in twenty five minutes you'll

(01:38:29):
be able to park at the bank.

Speaker 3 (01:38:30):
Well, hell, don't head set back on what Jay Douglas Bulls,
thanks for the shout out. I'm actually wearing a tie
heading to the speedway for our yellow shirt appreciation lunch.
And I will get to Sullivan Hardware soon. One of
our favorite times of the year is Sullivan Hardware and
Christmas decorations. And I listened to Pat Sullivan.

Speaker 5 (01:38:50):
Oh there you go, see the power of the show.

Speaker 8 (01:38:53):
There you go.

Speaker 4 (01:38:53):
I'm so happy. Doug Bulls. We're going to take care
of that. Mark. You'll be able to sleep again.

Speaker 15 (01:38:57):
Yeah, he's my buddy.

Speaker 4 (01:38:59):
Knowing that, Doug, did you put a little note to
Doug inside, you know, just to look card, tell them
how much you've enjoyed the speedway. You have, man, you
love this speed I'll go and write one up right now, Okay,
do that. Yeah, don't make it too much because it'll
make them creep them out.

Speaker 3 (01:39:13):
Oh yeah, yeah, he's a big shot.

Speaker 4 (01:39:14):
Yeah, and then I'll send it through security. All right,
We're coming right back with more ninety three WIBC. Good morning,
welcome back.

Speaker 3 (01:39:23):
It's the fifteenth of November and I'm looking at kids
in swimming shorts, flip flops and sunglasses.

Speaker 4 (01:39:29):
That's true.

Speaker 3 (01:39:30):
That's Indiana.

Speaker 5 (01:39:31):
Yep, it's true because like five days ago it was
snowing outside.

Speaker 4 (01:39:37):
Did you know that everybody in the country says that
about their state.

Speaker 5 (01:39:40):
I think it's a Midwest thing, do.

Speaker 4 (01:39:42):
You because I hear it's like, well, you know, New Jersey.
Wait five minutes. Yeah, it's just I think it's really
just weather.

Speaker 5 (01:39:50):
Yeah.

Speaker 4 (01:39:50):
Chuck Loften joined us earlier in the show. He did
Chuck is the grandpoo haha of this year's Christmas.

Speaker 5 (01:39:59):
Champaign, chairing whatever Salvation Army.

Speaker 4 (01:40:02):
He is wearing a sash, so I think that's the fun. Yeah,
Chuck's good dude, and hopefully he'll bring home get the
excitement going for the Salvation Army, which should not be
hard at all, especially in a time with so much need.
It never seems to go away, but you know what,
people always rise up. So we are looking to raise

(01:40:25):
four hundred and fifty thousand dollars during the WYBC Radiothon
to benefit the Salvation Army. Four hundred and fifty thousand,
and I can tell you right now Mel McMahon is
thinking that's going to be five hundred thousand, and I
will try to talk her out of it, but you
know how she is.

Speaker 3 (01:40:43):
Today we're at Turkey Fest. The turkey is free, all
the fixs are free, but the drinks, all the proceeds
are going to go to Second Helpings.

Speaker 4 (01:40:50):
So that's going to be the twelfth and the thirteenth
at Sullivan Hardware and Garden. The whole two days will
be out here. On Saturday, we will have music.

Speaker 5 (01:40:59):
All day long, all day long, starting at eight a m.

Speaker 4 (01:41:01):
Including a solo from Fulton.

Speaker 5 (01:41:04):
That's right, Fulton will make an appearance.

Speaker 4 (01:41:07):
With his ukulele.

Speaker 3 (01:41:08):
Alisoner. You the booking agent I am.

Speaker 5 (01:41:11):
We are fully booked and ready to go.

Speaker 4 (01:41:13):
That's crazy because we've had some years where we've had
it's so funny. Yeah, I tried to sober up somebody
to come play a guitar.

Speaker 5 (01:41:20):
Some years it's like pulling teeth.

Speaker 4 (01:41:21):
In some years it's Uh, there's a waiting list.

Speaker 5 (01:41:24):
There's a waiting list, which I feel horrible for because
I'm so grateful for all of the talent that people
donate their time and and it's a busy time for
musicians too.

Speaker 4 (01:41:32):
And know what's so cool though, is that they want, yes,
they want to help the Salvation Army. They know that
that you know, them being there keeps people listening and
and you know, keeps that program going and the money
coming in.

Speaker 5 (01:41:46):
Yeah, and we have a we have a fun line
up this year.

Speaker 4 (01:41:48):
We do very excited about.

Speaker 3 (01:41:50):
You got a smile on your face when you said,
that's totally good.

Speaker 4 (01:41:53):
I think I think having the the Accordion.

Speaker 5 (01:41:58):
Group what do they call accordion? The bellow, a fun
it's according group right there says it all. We have
a German Fest group. And that's just the tip of it.

Speaker 4 (01:42:12):
Is Carlaquire coming in, Carlaquire, of course, yep, excellent, yep,
very good. All right, seventy first and Keystone and don't
forget when you come in. So we're now just twelve minutes. No,
I'm not doing the math.

Speaker 3 (01:42:26):
Right to what are you trying to get to the
top of the hour?

Speaker 4 (01:42:30):
Sixteen minutes from being able to park at the bank?
Oh okay, all right, goes the Turkey fast seventy first
in Keystone, goes until two o'clock. The band. I can
hear the band Boogie Knights playing in the background. They'll
play till two o'clock. Here comes Terry Stacy. Play play
that song. Here comes Terry Stacy. So luckily she was

(01:42:52):
able to find a parking spot.

Speaker 5 (01:42:54):
I was a little worried about that.

Speaker 4 (01:42:56):
Parking.

Speaker 5 (01:42:57):
Yes, I'm talking out there. Parking is not easy.

Speaker 10 (01:43:01):
And I don't know why people even come in to
a lot till even look, because you know it's not
there's nobody leaving.

Speaker 18 (01:43:09):
Just go to the church.

Speaker 8 (01:43:10):
Arry.

Speaker 3 (01:43:10):
We're gonna have to do sales one on one. Okay,
sales one on one is playing a room.

Speaker 18 (01:43:14):
I know I'm not a liar. That I can't be
a liar. I'm not good at it.

Speaker 10 (01:43:19):
I want all liars to start having a chip and
planeted inside of them and now and we all have.

Speaker 18 (01:43:23):
An app that we can see when the person's lying.

Speaker 3 (01:43:26):
Oh wow, he's had a tough morning already.

Speaker 18 (01:43:29):
No, it's been a glorious this morning.

Speaker 10 (01:43:31):
How's the circle? Look at the circle is beautiful. They're
getting it up in easy time.

Speaker 3 (01:43:35):
I think, you know, they were what a great day
for them, a great day.

Speaker 18 (01:43:39):
They've not had a great day like this in a
long time.

Speaker 10 (01:43:41):
Anyway, Uh yeah, everybody's that's the ib e W I
b W ib e W for eighty one. Jeff Wheeler
wants to join us. He's the business manager. Wants to
join us in the next couple of weeks to talk
about the trades.

Speaker 3 (01:43:54):
Cool.

Speaker 10 (01:43:55):
He'd love to talk about that. So we'll have him
in on the first day. Anyway, glorious day. And my
favorite favorite part is the kids. You know, you've got
these little four and five year olds and they're all
part of it because they bring their families.

Speaker 18 (01:44:07):
It's all volunteer and they bring the kids. And the
kids are all.

Speaker 10 (01:44:10):
Standing and lining and you know, like candy canes, don't know,
but they still got that one arm up holding the line,
you know, because got their third strands. They've got the
strands of lights. It's such a cool thing to see
how they put those lights up. And the bravest of all,
the bravest of souls, they go to the top of
monument circle and they hang out those tight tiny windows

(01:44:34):
and they they're pulling, pulling it up to pulling the
strands up from they go from the bottom up and.

Speaker 4 (01:44:39):
Then they go They alternate back and forth north to
south so that they don't pull the monument one way
or the other.

Speaker 10 (01:44:46):
Directly across from each other at the same time. So yeah,
it is that way. They do the north and south
and then they do east and west together and uh, and.

Speaker 18 (01:44:55):
It's you know, started at eight.

Speaker 10 (01:44:56):
They were just about done when I left about eleven
and and uh, and everybody was having a great time.

Speaker 4 (01:45:02):
Like how many how many people uh from the ib
E it is I b e w okay, how many
people would you say, connected with that family and all?
How many people were there?

Speaker 10 (01:45:11):
One hundred three hundred, three hundred, three hundred voluntree hundred
more than ever.

Speaker 4 (01:45:15):
When they take it down in January, there's gonna be nine.
Nine yep, that's how many people take it down.

Speaker 18 (01:45:20):
Nine unless there's Alina.

Speaker 4 (01:45:22):
Yeah.

Speaker 3 (01:45:23):
And then if we have the Londinya, they'll be fourteen.

Speaker 4 (01:45:25):
There'll be more fourteen, right.

Speaker 18 (01:45:27):
But you know, we could get the Nino, which I
think is what they're predicting.

Speaker 3 (01:45:33):
No, I don't know.

Speaker 5 (01:45:34):
I'm not in weather.

Speaker 3 (01:45:35):
You have Chuck often here was Chuck here? Yeah, what's here?

Speaker 18 (01:45:39):
I love seeing Chuck.

Speaker 4 (01:45:40):
He is just he is Oh why he retired, man,
he looks like he's I know it.

Speaker 3 (01:45:45):
Forty and he's just terrific.

Speaker 2 (01:45:46):
He is, mister.

Speaker 10 (01:45:48):
That's how you do It's how Jucket Chuck has done it.
And that is you get out there and you meet
people and you spend time with people, and that's how
you do it.

Speaker 4 (01:45:57):
Good dude, all right, I think well here everything is
going great. It's better now that you're here. We're gonna
come right back. We're at seventy first in Keystone, where
there is plentiful parking for everyone right right.

Speaker 3 (01:46:10):
Between here in Kentucky.

Speaker 5 (01:46:11):
So we're looking at you.

Speaker 4 (01:46:14):
We're hoping.

Speaker 3 (01:46:14):
Yeah.

Speaker 4 (01:46:15):
That again. If you're worried about it, man, if you're
driving an RV or something like that, oversized vehicle, come
on in. Plenty of room for you.

Speaker 18 (01:46:22):
Great advice.

Speaker 3 (01:46:23):
Oh boy, it really is.

Speaker 4 (01:46:25):
The bank is closing in thirteen minutes. That opens up
those spaces. So goes till two o'clock. We have Big
Green Egg, we have Yoda, we have Napoleon. Grill. We
have Gosney a lot of good stuff, I will say.
My brother in law, Paul said, the grill teams, we're
here at seven AM's morning goes. I've never seen it

(01:46:46):
like that before.

Speaker 5 (01:46:48):
They were that excited about excited.

Speaker 18 (01:46:49):
Weather means everything, it does.

Speaker 4 (01:46:51):
Totally agree.

Speaker 18 (01:46:52):
Sixty this morning at seven, I know.

Speaker 4 (01:46:54):
Totally agree. Coming right back ninety three wibc.

Speaker 1 (01:47:05):
Hey ever, it'shet time again. What time is that, Denny? Well,
it's Turkey Fest and we've got to do something.

Speaker 2 (01:47:12):
Oh you mean like my sweet potato pie.

Speaker 3 (01:47:15):
Well, that and a whole lot more. Turkey Fest. It's
the best, a couple of dozen ways to cook your breast.
Never been a better day. Eat a roast, old tom
charcoald hot oil. Turkey Fest has come.

Speaker 1 (01:47:33):
Burrios, I don't think, sos.

Speaker 3 (01:47:36):
Why did you ever want to think.

Speaker 11 (01:47:38):
Of eating nose?

Speaker 1 (01:47:40):
No peanut, butter, jelly, no grilled cheese today.

Speaker 4 (01:47:44):
Hey, good afternoon, welcome back because it is Turkey Fest
twenty twenty five at seventy first in Keystone. The bank
parking is open. Pill it up.

Speaker 3 (01:47:53):
Everybody keep me waiting three first to say I really
have been hey, chip off. The old block is joining
us here. Joe Sullivan's here. You remember Joe.

Speaker 4 (01:48:01):
I do remember Joe. He is our youngest of five
and Joe, I want to talk a little business with
you right now, because I I think that we're getting uh,
we're getting uh kind of One of the big stores
has got an idea that they're running with and it's Target.
I don't know if you heard. Target has a new

(01:48:22):
program called ten four and it's kind of earthshaking. And
I think that Terry, have you heard about Target's new
program ten for.

Speaker 3 (01:48:31):
It is real?

Speaker 4 (01:48:32):
And I think it really is something like that. I'm
not a big Target guy. Are you really to get
that out? We got a little closer, Okay. I just
don't like them. Really, they're you know, they're on our box.
I think they're gonna love this when you I think
this is going to change your attitude. They have a
new program called ten four. So when one of your
their staff members come within ten feet of a customer,

(01:48:56):
they wave, they have to wait.

Speaker 3 (01:48:59):
If they I'm with it, you are making this.

Speaker 22 (01:49:01):
I am not.

Speaker 4 (01:49:02):
They come within four feet, they have to speak to
the customer. And I think it's something that we could do. Oh,
it's kind of common sense.

Speaker 18 (01:49:11):
I mean it's kind of common sense.

Speaker 4 (01:49:13):
You know. I'm ickled people.

Speaker 18 (01:49:15):
It's going to be forced. I mean it's going to be.
It's not natural because.

Speaker 4 (01:49:18):
It's that's not that is not a way. That's a fist.
You're waving a fist at me.

Speaker 5 (01:49:23):
I don't know if that's weird.

Speaker 10 (01:49:25):
Is that that that's not just say no what we
just need you all just to be a little bit friendlier.
You know, not every customer wants to wave back or
have that. You know, just just be you feel it.
You know, when to wave to a customer and say.

Speaker 4 (01:49:37):
Hello, you know it, it's going to be, but it
might be it might help them out a little bit.

Speaker 5 (01:49:42):
Yeah, I think that's a sad part. I think clearly
people aren't paying attention to customers.

Speaker 3 (01:49:47):
This is the issue.

Speaker 5 (01:49:48):
I think we could, but that's a little overboard. I'm
just imagining walking through a year.

Speaker 4 (01:49:52):
I think we could do it here, but this is
what I'm thinking. I'm sorry, you're go ahead eight two? Okay,
eight feet eight. It's a new angle. Could work when
oh no, we need to go the other way twelve
When people are twelve feet.

Speaker 3 (01:50:08):
Away, twelve feet away, we'll still.

Speaker 4 (01:50:10):
Wave at them. They're not wave down. They're not waving
at them until ten. We're going to wave at them
at twelve beautiful. They will never say, I don't know,
it's going to be a genius. It's going to be
twelve under six, twelve six when they get when we
get within six feet, we're going to did you say

(01:50:31):
six to seven? Yeah, I have to go wild.

Speaker 5 (01:50:34):
Oh yeah, you know I want to win over.

Speaker 10 (01:50:36):
She just kind of put it, as the kids say,
put a pin in it, and maybe see how it
works out at Target before you take their.

Speaker 4 (01:50:45):
We're rolling out well twelve six, and we're just we're
doing better. We're gonna we'll wave at them if twelve
foot away, and we'll speak to them at six foot away.
When Target is only waving at ten and speaking at.

Speaker 10 (01:50:57):
Four boom, Oh you know what about what happened? Maybe
they're just filled with the younger employees now. And you
know how they say, the younger employees, they just don't
know how to do how to do the one on
one thing.

Speaker 4 (01:51:09):
They're so awkward. We can barely get our bathrooms cleaned.
We're not this is true. We pay it's a good idea,
but it will it won't happen.

Speaker 5 (01:51:17):
I just walking into the store here where the cash
chersey is five immediately right, so that's five employees. As
soon as you walk in, five people are waiting and
the chick a little bit and only three of them
wading turn around.

Speaker 10 (01:51:28):
Well yeah yeah, And you got to admit, you know,
so many of us don't like going to stores sometimes
because people have become too friendly coming at us when
we walk into the store.

Speaker 18 (01:51:38):
You know, he can I help you? What are you
looking for? Let me take you over here and show
you this?

Speaker 5 (01:51:41):
What about this? I agree?

Speaker 18 (01:51:42):
And you're like, wait, wait, you.

Speaker 4 (01:51:44):
Know, just to buy a couch. That happened to me
buying a couch?

Speaker 18 (01:51:48):
Did they just come mat you?

Speaker 4 (01:51:49):
People just ye just haunting you down hold and.

Speaker 10 (01:51:52):
You're ready to get out? Yeah, relax watching you now,
all of them are watching you. At Furniture City or whatever.

Speaker 4 (01:52:00):
Yeah, the furniture places are they're brutal. But you know,
let's the worst was Blockbuster busy Friday night. You walk
in there's people everyone, someone, and you're already passed their screen.

Speaker 3 (01:52:10):
What about Blockbuster?

Speaker 5 (01:52:11):
You know It's like, okay, just luster, I don't remember that.

Speaker 4 (01:52:16):
I have only good memories.

Speaker 24 (01:52:17):
Friendly one yeah, be kind rewind Yeah, okay, so we
are we going to talk about Yoda?

Speaker 4 (01:52:23):
Yeah? What are you're here for? I'm team Yoder today.
Oh girl in town? Okay, So like the hat's yeah,
she's beautiful. Good hat. Oh great hat, good gear. Tell
us a little bit about Yoder.

Speaker 22 (01:52:33):
Who?

Speaker 4 (01:52:34):
Who and where are they? What are they?

Speaker 24 (01:52:37):
They are smokers for the most part. They have a
bunch of stuff of mainly smokers made in America.

Speaker 4 (01:52:43):
Kansas, is that right? That's Kansas, right, Kansas, Kansas, Kentucky.
It doesn't matter what American made though, ten gage steel.
They're thick, They're like tanks, they are so heavy. Are
they making them Kentucky?

Speaker 24 (01:52:56):
I think Kentucky or Kansas like the factory Kansas and
elaborate on it and so yoga. They've been around, but
they're hard to get. I've been trying to get them
for years and then my dad got him in. It
does well, That's what I'm saying. Are they grabbing the
Yoda name to make it?

Speaker 14 (01:53:11):
They are?

Speaker 4 (01:53:12):
They are amish?

Speaker 3 (01:53:13):
Well who knew it's cool?

Speaker 5 (01:53:15):
I don't know it's you know, it's made well, they're
brand new.

Speaker 4 (01:53:18):
We're learning about them, do they I think they're they
make furniture as well, if they do it. Maybe if
they do it would be sturdy.

Speaker 3 (01:53:26):
Yeah, but yeah, they're really really I hope to make fes.

Speaker 4 (01:53:29):
So what I did because all the guys said, no,
we can't get Yoda. We've tried three times, so I
just approached them in a little different manner, you know,
kind of tell them all right, wells common sense coming.
I mean, Marion County we have nine hundred thousand people,
and then they have no dealer here, so I thought
that made I wrote them several emails.

Speaker 24 (01:53:51):
Chatchy BT helped me out with them, real beautifully written,
beautifully written poetry.

Speaker 4 (01:53:57):
They barely respond them home, so it.

Speaker 18 (01:54:02):
Was beautiful like poetry.

Speaker 5 (01:54:03):
Yeah, you robants them.

Speaker 4 (01:54:04):
A little bit. I get that smoke is sasas. Yeah,
you want to know you you did bring up which
I had Yoda we do too too. But yeah, we've
been doing well with them. They are serious machines.

Speaker 10 (01:54:16):
So you're you're kind of people may not know the
name around here because they've never been sold here, so
it sounds like it's a good one.

Speaker 4 (01:54:22):
Yeah, and you can't get them online. You gotta get
them from a dealing.

Speaker 18 (01:54:24):
Price is right, what do they cost. I'm going to
go one ninety nine.

Speaker 4 (01:54:28):
That'd be a cheap one. That'd be a cheap one.

Speaker 18 (01:54:30):
They're more smoke.

Speaker 24 (01:54:32):
Two k at thirty five, two K thirty five, two
k you could get it. You could get one for Yeah,
it's two k sounds like it the last So you
were right. I'm sorry, but you you were right.

Speaker 5 (01:54:46):
So they are manufactured Yoder, Kansas, Yoda, Kansas and America.

Speaker 4 (01:54:52):
So I said first to Kansas. So maybe I'm so happy.
Matter of fact, when we picked up that line, you know,
who complain our delivery guys, Yeah, because we're never going
to be We're never going to be able to lift those.
It's like, if we sell those, you will figure it out.
They didn't complain. They immediately like we're not delivering those.

(01:55:14):
Like our guys were like, yeah, we can't deliver them.
I'm like, who said that?

Speaker 5 (01:55:17):
The warehouse guys wow.

Speaker 4 (01:55:19):
Went around us just immediately.

Speaker 15 (01:55:20):
You can't do it.

Speaker 4 (01:55:22):
I mean they're heavy, I mean put them they are heavy.

Speaker 18 (01:55:25):
Well they sink to China.

Speaker 19 (01:55:26):
How heavy are they?

Speaker 4 (01:55:28):
I don't know.

Speaker 24 (01:55:28):
I'm like top five strongest guys I know. And it's
hard to push it. It's hard to push them on
the wheels.

Speaker 4 (01:55:35):
Yeah, they are about four tons insane, four times the
smaller ones.

Speaker 3 (01:55:39):
They're heavy.

Speaker 4 (01:55:40):
So ten gauge steal ten gauge.

Speaker 18 (01:55:43):
I really know what that means, but it sounds like
it's probably one of the biggest gauges.

Speaker 4 (01:55:47):
Yeah, well, from the well, one of the lowest gages
because six gauges heavier than ten. It's it's kind of
a weird scale. It's about you would think twelve, twelve
would be heavier than ten. You would be wrong. Oh
so ten gauge, eight gauge is heavier than ten. Six
gauge is heavier than eight, or gauge is heavier than six,

(01:56:07):
But ten gauge is a is a really good gauge.
Ten is heavy, okay, but not as heavy. It's heavier
than twelve though.

Speaker 5 (01:56:14):
Too heavy to deliver though.

Speaker 4 (01:56:15):
Do you sell the twin if anyone who makes an eight,
only the ten, only the ten?

Speaker 18 (01:56:19):
Just starting out baby steps?

Speaker 16 (01:56:21):
Is there?

Speaker 5 (01:56:21):
Okay?

Speaker 10 (01:56:22):
Well they sound magnificent eating anything today that's been smoked
on a yoder.

Speaker 4 (01:56:26):
Yeah, brought to the Yeah, the Brian, I didn't really,
I didn't share it with you. You weren't here yet. Yeah,
the brine. It was. It really was unbelievable. So the yodas,
so how are they fueled.

Speaker 24 (01:56:36):
They've got a couple of different ones, like they've got charcoal,
old school charcoal. And then they got into the pellet game,
so kind of like a tragger heavy duty better sorry
tragger better trigger. And then they do kind of old
school barbecue, which is offset kind of you build the
fire over to the right, it travels to a different chamber,

(01:56:58):
goes convection, and it's.

Speaker 4 (01:56:59):
Yeah a yoda yoda. Yeah, So this was kind of
this is what I kind of was interested in. It's
like the thing that Joe said on the yoda on
the pellet things they have on board Wi Fi and
their WiFi hooked up like automobile. Leave it to the
Amish to come up and fix the Internet.

Speaker 19 (01:57:18):
I think it's amish.

Speaker 4 (01:57:19):
Well if they tried to do it themselves, apparently and
it was a disaster. Oh is it not the Amish anymore?

Speaker 24 (01:57:24):
No? Well, Fireboard, a different company does all their tack
a fireboard and they're really really good.

Speaker 4 (01:57:29):
Company's not amish. Yes, they know how to use attack Terry.

Speaker 10 (01:57:32):
I was wondering about for those that are going to
be maybe your first time smoker. Do you have any
tips for smoking your turkey this year? They're going to
like you know, every year, sometimes I like to try
new things and so maybe this is the year you
know you're going to smoke your turkey.

Speaker 18 (01:57:49):
What do you have any advice?

Speaker 24 (01:57:50):
Well, okay, brining at one is easy and it it
definitely won't make your turkey.

Speaker 18 (01:57:56):
Better brining it for twenty four hours.

Speaker 4 (01:57:58):
Bing just overnight. So what is that means?

Speaker 3 (01:58:00):
So?

Speaker 4 (01:58:00):
So brianing you can do a wet Brian or you
could do a dry Brian.

Speaker 24 (01:58:03):
Most people do wet and we sell these kits where
you get a bag, you get kind of a mixture.

Speaker 4 (01:58:09):
It's very salt heavy, but they mix in some other flavors.
Everyone's got their own little mix. What's the liquid you
put in there?

Speaker 15 (01:58:15):
Like just water?

Speaker 24 (01:58:16):
Just water, So a cup of whatever the Brian is
to a gallon of water, mix it up, sub merge
your bird folly and then next day you take it out,
dry it off and then kind of season however you
want to do it, and it will lock in so
much moisture.

Speaker 3 (01:58:32):
It gives you a little flavor, but it's.

Speaker 18 (01:58:33):
More about or anything.

Speaker 10 (01:58:34):
When you're smoking it right, you're just you just put
the naked turkey with its new brine right on the
right on the smoker.

Speaker 15 (01:58:42):
Yeah.

Speaker 24 (01:58:43):
For for most of smoke, it'll just be uncovered. But
if you're if it's starting to look a little burnt
your bark, you can cover it with tinfoil. Let the
inside finish the bar.

Speaker 4 (01:58:55):
You don't in the bark.

Speaker 24 (01:58:56):
It's all about the beautiful bark the bar, but normal
uncovered most of cup. Okay, thank you for the You
just put a tin foil channel and you don't even have.

Speaker 4 (01:59:06):
To wrap it tite just to cover the in. If
it's one section Lettenberger, you can just put it in
a grill, yeah, or smoker. You don't have a smoker.

Speaker 18 (01:59:14):
No, I don't have a smoker.

Speaker 23 (01:59:15):
Okay, I have a griddle chicken, definitely the riddle this year,
it might be hard to smash it in there with
that griddle.

Speaker 4 (01:59:23):
You as spash coox.

Speaker 5 (01:59:26):
I will get you a yo about George Foreman if you.

Speaker 4 (01:59:28):
Give us Georgetown dollars smash so you know what if
for your grill you can do is get a smoker
tube or add a little bit of wood to your
propane grill a little smoker too, and that'll allow a
propane person to get a little to play around with
a little different flavors. Yeah, Wood, you do a lot
of turkeys on the gas bill. Yeah, just you get

(01:59:49):
outside burners go and leave.

Speaker 24 (01:59:50):
The middle no burners, so it's kind of getting he
can direct a little bit.

Speaker 4 (01:59:55):
Get the grill around three.

Speaker 18 (01:59:56):
Fifty, same brinding like you would do.

Speaker 4 (01:59:58):
Before anytime, you Brian, you should brine.

Speaker 10 (02:00:01):
And then but when if you just put it on
your grill, your regular grill propane, would you put any
tinfoil on it at all?

Speaker 24 (02:00:08):
Just still put your sad thing like kind of let
it get good color if it's looking burnt, but the
inside still needs a little more time.

Speaker 4 (02:00:14):
Yeah, I'll cover it up, protect the skin. You said,
a pan so that it collects the juices or good question,
thank you.

Speaker 24 (02:00:20):
We do to keep the grills clean one too, but
usually you would almost want to maybe get a pan
underneath it, but not it's not sitting in it, so okay, good.

Speaker 4 (02:00:31):
Way around. Yeah, rack above a pan if you want
to save the juices.

Speaker 18 (02:00:35):
It's fantastic smoked in there the whole time.

Speaker 4 (02:00:38):
It gets a little soggy on the bottom. Still very good.
Flavor though on the bottom. Juices, But it'll be a
little soggy, would you say about juices? It'll save the
juice juices always getting they're talking about Jesus again. No,
what do you think Jesus at home?

Speaker 24 (02:00:52):
No, No, they're all going to sell they cock cakees something.
I'm going to take put them on the main aisle.
I'm going to take one to church tomorrow and put
it on on the altar. Yeah, look for the city
for the service.

Speaker 18 (02:01:05):
It doesn't seem appropriate.

Speaker 4 (02:01:06):
I guess see what that's a good place for him.
See what father thinks about that? All right, here we go,
Thanks Joe, Thanks, all right, we're coming right back. We
are here at Sullivan Hardware and Garden. It is the
twenty eighth or twenty ninth annual Turkey Fest. Goes on
until two o'clock. I hear the band playing in the background.

(02:01:28):
Have a nice I mean, the weather is beautiful. Have
a nice crowd here. But you know what, it's not
that crowded. I mean it's crowded.

Speaker 5 (02:01:35):
The lines are moving.

Speaker 4 (02:01:36):
The lines are moving very well.

Speaker 18 (02:01:37):
Yeah, what can we eat next?

Speaker 4 (02:01:39):
Well?

Speaker 18 (02:01:40):
What would you recommend? Like you've got to happen.

Speaker 5 (02:01:42):
You gotta happen.

Speaker 4 (02:01:43):
Should try the mac and cheese.

Speaker 5 (02:01:45):
Oh that's a good one. Yep, Green Eggs. I would
like to get some more of the side.

Speaker 4 (02:01:49):
The Thanksgiving coaslaw.

Speaker 5 (02:01:51):
Oh, yes, it's a cranberry apple cool.

Speaker 4 (02:01:54):
Yes, that's right. We're coming right back ninety three WIBC
Are we up yet? Did did Ethan say we're up?

Speaker 3 (02:02:04):
Oh? Yeah, you were busy, so we're already out. Yeah.

Speaker 4 (02:02:07):
So people have been listening to me breathe.

Speaker 3 (02:02:09):
Well, no, Sometimes I try to interrupt you and tell
you and then you give me the evil eye.

Speaker 4 (02:02:15):
Like John here Griffin, who I work with on our
radio advertising, was talking to me.

Speaker 3 (02:02:21):
Well, I know, but either you aren't doing a d
right honestly, he.

Speaker 4 (02:02:24):
Was bothering me. Here we are good, good, Here we are.
We are at Turkey Fest twenty twenty five. Alison and
Terry are just coming back with mac and cheese. Smoke
mac and cheese on the big Green egg. So our
Turkey Fest goes until two o'clock, so you still got

(02:02:45):
time to come on out. The bank is now open
or closed, I'm sorry, so that you can also.

Speaker 3 (02:02:50):
Park at the bank now, Is that the Bank of Sullivan?

Speaker 4 (02:02:53):
Nope, that it is a fifth third bank.

Speaker 3 (02:02:56):
Oh your neighbors. Yep, they have sued you three times.

Speaker 4 (02:02:59):
Yep. Not the first national bank, they were the fifth
third national bank. Also, I wanted to mention Keystone Avenue
is now completely open.

Speaker 18 (02:03:08):
Oh, it's such a nice thing.

Speaker 4 (02:03:09):
Yes, So we had about four months very necessary stuff
and they worked diligently. I thought they made good progress
on but redoing bridge decks is not easy. So it
is done now and open for the holiday season. So
I'm very happy about that.

Speaker 10 (02:03:25):
I was talking to somebody today with the IBEW and
he was telling me that there has never been more
construction jobs available or more construction workers since the end
of World War two than we have this year in
twenty twenty two.

Speaker 3 (02:03:40):
Really, all mechanical things, anything that, I mean, your pants all.

Speaker 4 (02:03:44):
Wow, stretch. Why is that? Why is there so much?

Speaker 18 (02:03:46):
Well, if you think about I don't well, I don't know.
It's been the frustration.

Speaker 3 (02:03:51):
It's because parents want their kids to go to college.
They think that's what's success is, and they forget that
there's guys like Pat Sulliman that spent three days in
college made a success.

Speaker 8 (02:04:00):
You know.

Speaker 4 (02:04:02):
And don't get me wrong, I would I would not
give up that experience for anything. I learned a lot
in college.

Speaker 3 (02:04:09):
Uh in three days.

Speaker 4 (02:04:10):
Yeah, I had a bullying professor. I've said this before.
That really changed my life, change the direction of my life.
My bowling professor. So I thank him. Did he say
get out or I mean he said, you know what,
you just got to knock down all the pins? And
that stuck with me.

Speaker 18 (02:04:30):
Oh that's philosophy.

Speaker 4 (02:04:31):
Yeah, and so I carried I carried that into business.
I tell the staff it's like, we've just got to
knock down all the pins. So and you excuse me
if I get emotional.

Speaker 18 (02:04:43):
Well, you are starting to tear up.

Speaker 4 (02:04:44):
I don't know.

Speaker 3 (02:04:46):
The mac chees got to knock.

Speaker 4 (02:04:47):
Down all the pins. Uh. So, Danny, what I was
more referring to was the demand. I think it's, uh,
why why are there so many jobs? Is it because
or is it because there's retiring people and we're not
bringing on COVID tradesman.

Speaker 3 (02:05:03):
COVID took a lot out of us, and a lot
of the real craftsmen that what we would call the
trainers of the next generation just retired said to hell
with it on. Oh I understand, So so now we
don't we got to crunch in the middle because we
really don't have the trainers to teach the old master skills,
and we don't have the kids coming in because kids

(02:05:23):
think that college is the experience, it's a passage of
you know, a life passage.

Speaker 18 (02:05:28):
But really the demand is great.

Speaker 10 (02:05:30):
What he was saying that demand is great because there
is so much construction, so.

Speaker 18 (02:05:34):
Much going on, whether that's everyone on the roads or
whatever it is. Oh, is it something?

Speaker 4 (02:05:39):
Isn't I'm just looking in your mirror.

Speaker 18 (02:05:43):
You're Oh, I got married to someng Glass. He's looking
at him south. I thought he was signaling to me
ham or something in my Oh no, this is Turkey Day.

Speaker 3 (02:05:51):
I got it all right. So you were talking about
there's a real lack of kids coming into the trades
and the money is there a second your apprentice can
make close to a year.

Speaker 4 (02:06:01):
My son in law, Dave, joined the ibe w Ibew
when he was forty. No, it's like like thirty eight,
thirty eight something like that. And you know, as being
one of the older guys as far as going in
and Dave's really smart.

Speaker 3 (02:06:19):
He graduated first in is a class too. I mean
he was number one as an apprentice.

Speaker 10 (02:06:23):
Yeah, well, he said, you know what, here's the thing.
We were also talking about women. You know, in when
I was growing up as a woman female, I would
have never thought, you know, I should go be a plumber.

Speaker 18 (02:06:34):
Maybe I should go be you know, working on HVAC stuff.
Now he says, you know, it's.

Speaker 10 (02:06:40):
It's a money making, solid thinking, hard working job. And
women are filling positions, they're coming in their filling.

Speaker 3 (02:06:49):
Spots, and they're raising families too. Because of families, the
flexible schedules that are offered to craftsmen because there's so
few of them, it's it's a home run for kids.

Speaker 4 (02:06:58):
And I think there's such an advantage to having a
woman plumber because you know what, when a plumber drops
the the bomb that is going to be twenty five
hundred dollars. What better than a woman plumber to embrace that,
that customer and and to have it that shoulder to
cry on.

Speaker 3 (02:07:16):
Don't start that sexist stuff with me.

Speaker 4 (02:07:18):
She could comfort comfort them.

Speaker 3 (02:07:20):
While I had I had a plumber that was you
know that I had a plumber that was an Eastern
Orthodox priest. Really yeah, he took all the Christmas calls
because his Christmas was two weeks later. We love the guy.

Speaker 4 (02:07:32):
Yeah.

Speaker 3 (02:07:33):
You know somebody else is Richard Micheliss. You know somebody
who needs craftsmen just as much as the rest of us.
I bet Richard's I bet Richard to take some craftsman.

Speaker 4 (02:07:43):
Ladies and gentlemen, boys and girls of all ages joining
us now in the program, Richard Micheless, this.

Speaker 9 (02:07:52):
Morning and our afternoon, and congratulations on another successful Turkey fest.
It sounds like and this is the eighty seventh anniversary.

Speaker 4 (02:08:01):
Eighty seventh yep, yeah, eighty seven years and going strong.

Speaker 3 (02:08:06):
And the fire department just left Richard love they go.

Speaker 4 (02:08:11):
And I think it's yes, go ahead.

Speaker 9 (02:08:14):
I was gonna say it was great here and your
son Joe on the radio. He's so impressive. You have
to be a proud papa, so uh I am.

Speaker 4 (02:08:23):
He's a Joe is a really good guy, good kid.
Uh you father has been Yeah, yeah, good rugby player.

Speaker 12 (02:08:32):
Yeah yeah, I was just.

Speaker 9 (02:08:34):
I've not talked to him. I'm not talked to him,
but I know he and Rick and John's you know,
keeping touch as much the best they can.

Speaker 4 (02:08:40):
Did you know Joe played rugby with Uh? I did
Richard's goods.

Speaker 3 (02:08:44):
Yeah, traveling league went all over.

Speaker 4 (02:08:46):
Oh man, we we had so much. Those were such
such good years of traveling.

Speaker 3 (02:08:51):
Did the fathers ever take on the sons in like
an inner mural type game, the team is rugby?

Speaker 4 (02:08:56):
I know, no, absolutely not, all right, So yeah, and
Turkey Fest is kind of the official kickoff to the
holiday season and also to the holiday accident season. I
would say, because I always use the example of when
I set the house on fire. You know, it was
Black Friday, Richard. I mean, you know, people, we need

(02:09:19):
to be careful.

Speaker 9 (02:09:20):
Yeah, you picked a good one to run out of
underwear or whatever.

Speaker 3 (02:09:26):
Well, so you got to buy all new.

Speaker 4 (02:09:28):
Well that's the I mean, I a lot of people,
a lot of people will have an accident and have
to pay a full price for new underwear.

Speaker 3 (02:09:35):
But because the Black Friday was half priced, Shoots company
got it.

Speaker 9 (02:09:41):
And that was long enough ago that maybe the Internet
wasn't that popular, so you probably had to stand in
line for three days to get this.

Speaker 4 (02:09:48):
Yeah. No, that's that's very true. That's very true. That
was just kind of the Really when the Internet. I
love that Internet really changed the way we look at
each other.

Speaker 3 (02:09:59):
So how do you get get your house ready? Richard?
I got guests coming in, how do you get it,
you know, stress free and guests ready, Well, what's the
trick for you guys?

Speaker 9 (02:10:08):
Yeah, most of it's probably common sensible stuff, but you know,
there the three areas I think most home owners should
be concerned with is the heating system that you know
in the plumbing system, and the electrical So without those,
you know, you're kind of stuck in a horrible situation,
especially if.

Speaker 12 (02:10:24):
It's really really really.

Speaker 9 (02:10:25):
Cold and wintery. But you know, the easy one is
the garden holes. Everybody you know kind of forgets about
that or thinks about it the last minute. Get that
and get your garden holes unhooked so when the freeze
comes you don't have that pipe first, and then you
get that surprise in the spring when you turn your
garden holes on to wash the car in your basement
floods or cross space and you know, gutters. Pat talked

(02:10:47):
about them earlier, and Jenny you talk about them as
far as leaves and stoppage and things like that. Hire
somebody to do that. Nobody needs to get on a roof,
you know, and get hurt doing the gut or work.
But another area that you know your power can go
out is tree limbs on power lines. So maybe look
at the tree limbs or the you know, the landscaping

(02:11:07):
around your house and kind of look forward, you know,
to what could happen if that ice gets on that
limb and it snaps and it comes out and takes
your power out, and then you're you're having all kinds
of problems. So those are kind of the simple easy ones.
But I think getting back to the EPs that you know,
the mechanical electrical plumbing, if you've got those three going
and no challenges through the winter, then you're probably okay.

(02:11:31):
And I'm sure you guys can add to it a
little bit. I mean, you deal with as much as
we do at thecheless as far as you know your
client's coming in and customers coming in and buying certain
things like plumbing or heating or electrical products that fail
or somehow get interrupted during the kind of crazy winter season.

Speaker 4 (02:11:50):
Richard, here's my tip for the holiday when you're having company.
Over my tip and you can go ahead and use
this all right, I'm going to write it down. Always
have a plunger in the bathroom so then you don't
want yeah, go ahead, you don't want you don't want

(02:12:12):
your guest to have to open the door, yell down
the hallway, Hey do you have a plunger? So you
take care of that. You put a toilet brush in
there and boom, You'll have a happy holidays. Richard, we
went ahead and put you on hold. We're having a
little bit of a delay issue, is why we're kind
of talking all over each other. But know this, the

(02:12:34):
Michelleis's Corporation will be there for you twenty four to
seven through the holidays. They were there for me on
Black Friday. They will be there for you. The number
eight four four fixed Indy. That's eight four to four
fixed Indy. Water storms, fire and wet basements. Life happens,
Micheless happens to help you through it. Hey, good afternoon.

(02:12:54):
Welcome back Pats Sullivan along with my friend Denny Smith.
Terry Stacey is here fresh back from the ibe w S.
They set up the world's largest Christmas tree so we
can enjoy it this holiday season.

Speaker 3 (02:13:09):
That's only a couple of weeks.

Speaker 5 (02:13:10):
Weeks away, we're thirteen days away.

Speaker 3 (02:13:12):
Yeah, that's a couple of team days.

Speaker 10 (02:13:14):
So when you go back to work on Monday, if
that's your working schedule.

Speaker 18 (02:13:18):
You'll see brand new circle.

Speaker 4 (02:13:20):
You'll see it. You'll see it up all fix.

Speaker 18 (02:13:22):
Now the repairs are over. It looks good as new.

Speaker 4 (02:13:25):
YEP. I got a call from uh Bob Schultz, oh
from Butler University. Chultz said, hey, uh you got all
those trees for the tree lighting. Yeah, Bob, we got you, We.

Speaker 3 (02:13:39):
Got you covered.

Speaker 4 (02:13:39):
He knows we can work on a short so it
never bothers to you know, some people set it up
months in advance.

Speaker 18 (02:13:45):
I wish he was the mayor.

Speaker 4 (02:13:46):
I do too.

Speaker 3 (02:13:46):
We are at Turkey Fest today and our next door
neighbor is the Gosney Pizza people. And we talked to
Bud earlier, but he's not the brains of this.

Speaker 4 (02:13:55):
We have and really won that interesting.

Speaker 3 (02:13:57):
He was kind of boring. The only thing about Bud
was his shirt. But I will say that Jeff Grubbs
is here now and this is the chef.

Speaker 4 (02:14:06):
How you doing? Where are you from?

Speaker 3 (02:14:08):
From Ohio? Central Ohio?

Speaker 4 (02:14:09):
And uh you have kind of hooked up with Gosney
to do some promotional events with them. Yeah.

Speaker 25 (02:14:14):
I've been with Gosney probably about three years now. Okay,
this is a hobby. I don't do it as a profession.

Speaker 3 (02:14:21):
But you're a champ. I mean you're a world champ, buddy,
I'm not kidding here.

Speaker 18 (02:14:25):
Are you a world champion?

Speaker 4 (02:14:26):
Yeah?

Speaker 25 (02:14:27):
I worked, I'm Me and my buddy are twenty four
Bigger in Egg National champions Wow. We just won Bigger
in Eggs World Series here in October. Last in October,
we took first place two hundred and twenty cook teams.

Speaker 5 (02:14:40):
Oh my god, I had this.

Speaker 18 (02:14:41):
Congratulations, Thank you. That's a big deal.

Speaker 25 (02:14:44):
So how'd you get hooked up with Godsley Gusney Because
I'd probably been around Bigger and Egg for probably fifteen
years off and on, you know, just because I was
a former chef. I didn't write a restaurant. But I
have a degree in engineering and what engineering? Engineering? Oh
my god, engineering, So that is my main So.

Speaker 3 (02:15:00):
You can do the ladder diagrams that almost funked me
out of HVAC school. I hate those things.

Speaker 25 (02:15:05):
So that's that's where my real business, I think. But
and you know, I could be in Florida, I could
be in Michigan, depends on where my projects are going on.
But typically I'm not not not right now, but next year.
So but I've always had a passion for cooking. So
because you know, you're in the cooking world, and then
all of a sudden, you go, I've got this degree.

Speaker 3 (02:15:25):
What am I doing? I need to use the degree.

Speaker 25 (02:15:29):
So I got out into it. But I always had
that passion for cooking. And so years ago a friend
of mine who owns as a dealer for Bigger and
Egg and stuff, and so he he kind of pulled
me back in and then I was helping them doing
classes and stuff for a while. And then now I'm
part of you know, part of the committee design committee
for Ohiowagfest, which is is basically right, we're here and

(02:15:51):
it's the second largest eggfest in the country. We have
about three or four thousand people during our event.

Speaker 3 (02:15:58):
Well, let me jump to the chaser. You're doing pizza.
What do you do for Thanksgiving? What do you cook
for Thanksgiving? You know, it just depends what.

Speaker 25 (02:16:05):
The thing that I like to do is I like
to think outside the box. And you know, you want,
I feel like, you want your food to tell a story,
you know, whether it's build for flavors.

Speaker 3 (02:16:18):
Or just tell a story. So I think I love
a good story.

Speaker 25 (02:16:21):
Yeah, you know, and you take think something and that's
so funny because I have friends and I'll go like, like,
we have a we have a very good Italian store
in Columbus called Carfina's. They've been around for about eighty
ninety years, family owned place to Italian place, and I'm
good friends with them.

Speaker 4 (02:16:37):
We connected to the mom are part of them that
I know of.

Speaker 25 (02:16:41):
But so, you know, they'll have these events where they're yeah,
where we're doing, where we're doing these they're doing they samples,
and I'll.

Speaker 3 (02:16:51):
Go around or start brainstorming to do.

Speaker 19 (02:16:55):
So I did a I did a stuffing.

Speaker 25 (02:16:56):
I did a I did a pinwheel, pork pork coin, pinwheel,
stuffing out of olive oil, sour dough, penatone wow, mushrooms,
black gar week.

Speaker 4 (02:17:06):
Okay, chow and thirty.

Speaker 3 (02:17:09):
Yeah, And so I just come up with these. You know,
you know how many how many pizzas have you banged
out here? Today?

Speaker 25 (02:17:16):
We are probably pushing about one hundred and twenty pizzas?

Speaker 3 (02:17:20):
So, boy, and how long are they in the oven?
About ninety seconds? Oh?

Speaker 4 (02:17:24):
Better hold onto that tent, boys.

Speaker 25 (02:17:26):
We got some stuff holding it down. So we're we're
we're keeping our fingers crossed. But yeah, wait about ninety seconds.
You can't you can't make we can't make pizzas fast
enough to have that dome dropping temperature.

Speaker 4 (02:17:36):
Yeah, so how many how many events do you think
you do a year? I mean, obviously you have your
regular job, but you're for overall, I mean, you're particularly.

Speaker 25 (02:17:47):
I probably about every other weekend, I'm usually doing something.

Speaker 3 (02:17:55):
It just depends what it is.

Speaker 25 (02:17:58):
And sometimes i'll uh, you know, I'll say I can't
do it because I'm either traveling if I have to
do something for work.

Speaker 3 (02:18:04):
But usually my weekends are You're doing good?

Speaker 4 (02:18:07):
So what do you what do you really look forward to?
What is there an event on your calendar every year?

Speaker 3 (02:18:12):
Is it?

Speaker 4 (02:18:13):
Is it the Big Green Egg.

Speaker 25 (02:18:15):
Fun because a lot of our all the friends come together.

Speaker 3 (02:18:17):
Across the GUS.

Speaker 4 (02:18:18):
Is that in Atlanta?

Speaker 25 (02:18:18):
Yeah, that's in Atlanta because I'm very good friends with
a lot of people on Team Green. I've cooked with
them before and but I'm sorry, I've got good friends
with them. But yeah, I guess the two that we
really enjoy is the New England egg Fest and and Atlanta.
Those are the two that you know, We're at the
point now that I feel that we I don't think

(02:18:40):
we have to prove ourselves anymore. We're just there to
have fun and learn.

Speaker 3 (02:18:45):
From people and shows. We've been watching it shows.

Speaker 4 (02:18:48):
Yeah, our egg Fest is about fifteen hundred people here,
and it's it's more. It's just more of a it's
a fun, fun events.

Speaker 25 (02:18:56):
Like I kind of mentioned that, Damian, you may see
us next year.

Speaker 3 (02:18:59):
Sounds good. Love to have you, Jeff Grubs, thanks for
joining us, buddy, Hey, non problem. Good be in here.
Don't let Bud push you around now.

Speaker 4 (02:19:06):
Hey, Turkey Fest goes until two o'clock today. The band
is playing Boogie Knights. We're coming right back with more
ninety three WIBC