The Pizza with the Cheese Pull (Food in Media)

Honestly, who hasn't wished they could jump into a book just to try the food the author describes so well? Just in time for the holidays, Nicole, Killian, and Drew discuss the fictional delicacies they would love to eat, either treats described in books or meals shown on screen.

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Episode Transcript

(00:00):
- (Nicole) Hey there.
Welcome to the "DistractedLibrarians" podcast.
We're your friendly neighborhood bookworms
with a penchant forall things pop culture.
- (Drew) Picture thisas our digital campfire,
where we dive into our latest obsessions,
analyze our favorite distractions,
and rediscover the joy of reading.
- (Killian) Whether you'remedia enthusiast, a book lover,

(00:21):
or just need a break from the daily grind,
you've come to the right spot.
- (Amanda) So kick back, relax,
and get delightfully distracted with us.
- (Nicole) Hey, everybody.
On this episode of "TheDistracted Librarians,"
we are going to talk about food and drink
in fiction and media.
- (Drew) I'm so excited.
- (Nicole) You're so excited?

(00:42):
Nice.
I mean, I think it is a very common theme
for some authors and for someshows and different things
where food is like a heavy element, right?
- (Drew) And even knowing if it's not
a quote, unquote themeof what they're doing,
it's such a good like basisthat people can relate back to.

(01:04):
- (Killian) I mean, if it wasn't,
you wouldn't get all of thethemed cookbooks out there.
I've seen cookbooks that arethemed after book series,
after movies, after video games.
There's just so many.
- (Nicole) Yeah, yeah, yeah, totally.
- (Drew) Cookbooks after video games
is funny.
- (Killian) "Stardew Valley."
- (Drew) Oh, that onemakes sense actually.
- (Nicole) Oh, wow. Okay.
I didn't even know that.
I wonder if they have likea "Legend of Zelda" one.

(01:26):
- (Killian) It wouldn't surprise me.
- (Nicole) That soundslike it would be cool.
- (Drew) I was thinking likea cookbook based on "Halo,"
and I was like, that makes no sense to me.
(all laughing)
- (Nicole) Oh my goodness.
Well, I think food isdefinitely, you know,
it kind of like reaches across boundaries
in terms of human experience.
So having a book or a showthat has food or drink,

(01:50):
we can't leave out withthe drinks, as part of it,
kind of can just bringpeople together in kind of a,
I don't know, just a comforting way.
It can be a comforting way.
- (Killian) And there's so muchyou can tell if you are the
creator or learn if you're theconsumer of a piece of media
about the culture and theworld that it's set in.

(02:10):
You can make assertations about climate
and about like what kind ofthings they have access to
just based on the food.
- (Drew) Totally.
- (Nicole) Yeah.
I love that there are thecultural differences, right?
So if we're talking abouta character in a book
that is from the Mediterranean, you know,

(02:34):
including the food that they would eat
is such a nice way ofkind of bringing everybody
into the same place into the same room
so that you can enjoy that.
And even better if they add like a recipe
or something at the end of the book
so that you can also enjoy it
if it's not somethingthat's available to you.
- (Drew) Oh yeah.
This isn't fiction,
but when my book club read"Taste" by Stanley Tucci,

(02:57):
his biography, filledthe brim with recipes.
- (Nicole) Oh, cool.
- (Drew) And approachable enough
that I actually wenthome and tried a couple
and they did not turn out as well
as they should have in the book.
(Nicole laughing)
And I learned some thingsabout myself that day.
But it was still so much fun to, you know,
go through and approachfrom his perspective

(03:18):
as I did not grow up ina large Italian family.
- (Nicole) Right.- (Drew) Yeah.
- (Nicole) Is that, isit like a tour book,
like where he's traveling or?- (Drew) It's,
so he had either some form oforal cancer or throat cancer.
- (Nicole) Oh, okay.
- (Drew) A few years back.
And for a little whilewas under the impression

(03:40):
that there was an outcome
where he wouldn't be ableto eat normally again.
- Oh wow.
- And that sort of rootedhis thought process
of how much of his lifeis told through food,
or how much he's used foodto relate to his life.
So it's basically a navigation of his life
through, you know, earlychildhood with the family
and then places he's visitedand food he's eaten there,

(04:04):
and craft tables at, you know, events
and jobs that he's worked
and just telling his storythrough the food that he's eaten.
- (Nicole) That's awesome.- (Drew) It was a lot of fun.
- (Nicole) That is really cool.
Yeah, definitely. I like him.- (Drew) Yeah.
- (Nicole) And I know he'shad a couple shows also
where I think he doesfood related things too,
so very cool.

(04:24):
Very, very cool.
So, you know, what kind of focus,
like what does food highlight in a story?
- (Killian) One of thethings when we started
talking about thistopic that I thought of,
I have talked about TamoraPierce on the podcast before,
and one of the book series that she has

(04:44):
is about a character who finds herself
in a different country.
And the countries in this world
are based loosely around different regions
within our own world,
but she finds herself in a place
where the food that they eat
is much spicier than she is used to.
And it's really funny because, you know,

(05:07):
all of the people around her
have no problem eating this food.
And she is just absolutely tormented
by trying to eat this food.
- (Nicole) Oh my God.
- (Killian) Because she's just not
used to it.
And it's, you know, that'sa thing that happens
in our world too,
where it's, you know, certaincultures have spicier food
and then some of us arelike, cannot handle any.

(05:30):
- (Nicole) Yeah, absolutely.
- (Killian) semblance of spice.
Salt is spicy.- (Nicole) Yes.
- (Drew) God helped me thefirst time I tried to say
I could handle mediumspice at a Thai restaurant.
- (Nicole) Oh no, you cannot.
- (Drew) I learned.- (Nicole) I mean,
my husband likes spicyfood and there are times
when I think he mighteven be regretting himself
when he orders something like that.
I'm like, "What is the hot like?"
I mean, are you just breathing fire?

(05:51):
Like is it enjoyable at all? I don't know.
- (Drew) It's funny, I learned,
and then I learned thatgot that trait from my dad
because I took him and my momthere a couple years later.
- (Nicole) Oh really?
- (Drew) He did the exact same thing.
- (Nicole) Oh my gosh. Oh my gosh.
- (Killian) Was it funny towatch it happen to someone else?
- (Drew) Oh yeah, absolutely.
Because I'd warned him first.
It wasn't like,- (Nicole) Yeah.
- (Drew) going in and beinglike an anthropological study

(06:13):
of like watching this man.
No, I warned him and hesaid, "No, it'll be fine."
- (Nicole) Yeah
- (Drew) It was an attempt at fine.
- (Nicole) Sure, sure.
And every restaurant isdifferent too, right?
Like you might be able to handlea medium spice at one place
and maybe not so much at the other one.
- (Killian) Yeah.
There was a Mexican restaurantmy family went to growing up
and it was always like, theirsalsa, hot sauce was spicy,

(06:37):
but depending on like wherein the batch you were,
it was a different level of spice.
So some days it was like,"This is totally fine."
And others it was like this,
"I can't feel my mouth anymore, cool."
- (Nicole) Oh my gosh. Oh my gosh.
- (Drew) Yeah, food can also be, you know,
you have the exploratoryfactor of learning a new area.
It's also, you know, the comfort of home.

(06:58):
- (Nicole) Oh yeah, definitely.
- (Drew) Yeah.
- (Killian) I mean, comfortfood is a thing we talk about,
you know, for a reason.
- (Nicole) Yeah, absolutely.
Which is where I think you can kind of
get into the cozinessfactor of some books,
some mysteries.
There are like a whole slew of mysteries
that have sort of a baking theme

(07:19):
or other kind of cozy, homey foods, and-
- (Killian) That's incozy fantasy now too.
- (Nicole) And cozy fantasy, yeah.
- (Killian) With "Legendsand Lattes" kind of being the
big one that started it,but there's so many now.
- (Nicole) Mm hm, yeah. Yeah.
- (Killian) And I willnever get sick of them.
- (Nicole) Oh my gosh, Iremember working at the bookstore
and I can't remember, is it Joanna Fluke?

(07:41):
Am I just making that up?
- (Drew) That is a name, keep going.
It might be the right name.
- (Nicole) I feel like sheis a writer of mystery books
and they all have like-
- (Drew) She does the like"Death by Chocolate Cake"
and whatever.
- (Nicole) Yeah, it's all baked items.
So there's like blueberry muffins
and all of this other stuff.
Now my mom really liked thosebooks and really enjoyed them,

(08:02):
and then me realizing thatthere's the recipe at the back.
So like it becomes thisinteractive experience.
It's not just reading the book,
you get the goodies at the end too.
- (Killian) There's a cozyfantasy series that I've been
reading, I just picked up the third one
and I haven't had a chance to read it yet.
But the first one is "AFellowship of Bakers & Magic,"
and it is "The Great BritishBake Off" in cozy fantasy.

(08:24):
It's beautiful. It's wonderful.
It's amazing.- (Nicole) That sounds great.
- (Killian) And there's somany recipes in the back of it.
But then it follows differentcharacters from this bake off
in the different books of the series.
So they all bake,
and they all have theirown like signature styles
in what they bake.- (Nicole) Oh sure.
- (Killian) And there'srecipes in all of these books.
And I do not have thetime to try them all,
but I wish I did.

(08:45):
- (Nicole) Gotta have likea literary book food party.
And just like gather people,like everybody pick a recipe,
we'll make something,
have a party, and eat.- (Drew) Honestly-
Just try it.- (Drew) Yeah.
- (Nicole) That sounds good.
- (Drew) Now, one examplethat's always stuck with me,
and I hate that I'm notenough of a real fan
that I don't know if it's in the book,
but in the movie for "Lord of the Rings,"

(09:06):
right at the start of "Two Towers"
when they're scaling down a thing
and Sam has something fallout his pocket and freaks out
and it's Shire salt.- (Nicole) Oh.
- (Drew) Because he wanted tomake sure that if they ever,
you know, caught a chickenor caught something to eat
that they could season it like home.
- (Nicole) Yeah. Aw.
See that's like, that's a nice sentiment.
- (Drew) Yeah.- (Nicole) Yeah. Aw.

(09:27):
- (Drew) And it was likethe most valuable thing
that he had that he was carrying.
- (Nicole) Right.
- (Drew) That stays with me.
- (Nicole) It's for the potatoes.
- (Drew) It's for the potatoes.
Boil 'em, mash 'em, stick 'em in a stew.
Put Shire salt on them.
(all laughing)
- (Nicole) Oh my goodness.
All right.
Well, you know, so thereare obviously books
that are written aboutrestaurants and cooking

(09:49):
and some are fiction and someare actual like recipe books.
A person that I reallyenjoy is Anthony Bourdain.
I loved his show.
I love everything about that man.
I think his crassness
and the sort of just waythat he described things
was really, really beautiful.

(10:10):
And I did read "Kitchen Confidential."
- (Drew) Oh good.
- (Nicole) It is such aninteresting book about
like this person behind the scenes,
like him growing up andhow he got into restaurants
and stuff like that.
So as a person who does not cook,
(Drew laughs)
my husband can vouch for that,

(10:30):
I thought it was really interesting
learning about this person.
And even though he does something
that I have absolutelyno interest in doing,
he made it just available to people,
to any kind of person.
So, very cool.
- (Drew) Those are the bestbiographies in general.
Where, like, you don't have to have

(10:50):
a wealth of previousknowledge on whatever subject
in order to approach it.
- (Nicole) Yeah, totally.- (Killian) Yeah, for sure.
- (Nicole) Yeah, I agree with that.
Definitely.
- (Nicole) Do you guyshave cookbooks at home or?
- (Drew) I have two cookbooks at home.
- (Nicole) Okay. Do tell.
- (Drew) I've never used them.
- (Nicole) Okay, well, okay then.

(11:13):
- (Drew) One is "The Waitress Pie Book."
- (Nicole) Okay.- (Killian) This makes sense.
- (Drew) From the musical, "Waitress."
- (Nicole) Okay.
- (Drew) And truly nevertouched it a day in my life.
- (Nicole) Okay, you're not-
There's no pie making in your future?
- (Drew) In my future, who's to say.
There are a lot of years up in the...

(11:33):
In my past? No.
(Nicole and Killian laughing)
No, in my present? Unlikely.
- (Nicole) Okay. Fair enough.
Fair enough. Oh my goodness.
- (Drew) And then I have a cookbook
that my very well-meaning mother got me
like six years ago.
The first time I complained

(11:54):
about anything acid reflux related.
She was like, "Here have a cookbook."
- (Nicole) Okay.
- (Drew) I'm like, that's nice.
Proceeds to not do a thing with that.
- (Nicole) Right, right, right.
- (Killian) The foreshadowing.
- (Drew) Stop it.- Oh my goodness. Wow.
- (Killian) I say that as aperson who, as I get older,
like the acid reflux thing is a thing
that just keeps getting worse.
I'm like, stop.

(12:14):
Because everything I liketo eat triggers that.
It's all acidic or spicy
or whatever.- (Drew) Or fried, or.
- (Killian) Or fried or any of it.
I'm just like, I just wanna eat food.
- (Nicole) Oh my goodness.
I have, my parents gave mydaughter a Harry Potter cookbook
that we have flipped through
and I think we made one thing out of it.

(12:36):
But there it is, that's the cookbook.
And I like to bake,
so I really enjoy makingsweets and things like that,
but I don't have like anactual cookbook full of sweets.
I usually gather myinformation from online.
So yeah, not a cookingperson, definitely not.
But I enjoy reading about people baking.

(12:58):
- (Killian) In a world inwhich I didn't have to work
X number of hours a weekand also coach colorguard
and like just do otherthings to exist as a person,
I think I would cook and bake so much more
because I really enjoy it.
Even like as a teenager, Istarted baking cheesecake.
And cheesecakes are my thing.
I love to make cheesecake.- (Nicole) I love making
cheesecakes too.

(13:19):
- (Killian) And I eventuallylike ended up getting a
stand mixer and I havethe pasta attachment.
I love making fresh pasta.
I love making, I've got theice cream maker attachment too,
I love doing that.
And I love playing with things there.
I just, that requires time and energy.
- (Nicole) And the ingredients.
- (Killian) And the ingredients.
- (Nicole) Let's not forget about

(13:40):
the ingredients.
- (Killian) And I hate grocery shopping.
And I simply have so many otherthings going on all the time
that I just do not have the energy,
not only to do the bakingprocess or the cooking process,
but all of the preparationand then cleanup from it.
Is not in my capabilities right now.
But there was a time when I was doing

(14:02):
like a lot of different ice creams.
- (Nicole) Making ice cream is really fun.
- (Killian) Made a lovelylavender honey ice cream.
- (Nicole) Oh, that sounds good.
- (Killian) With soft baked
sugar cookies and made icecream sandwiches out of it
Real good.- (Nicole) Oh wow.
- (Killian) Would recommend.
A lot of work.
So, I don't have like the media cookbooks,
the, you know, "Waitress Pie Book,"

(14:23):
or the "Stardew",
I don't even have the"Stardew Valley Cookbook,"
I just know it exists.
But like, I have a bunch of random ones
that I inherited from my mom.
Okay. Some very dessert-specific ones.
The ones that came withmy kitchen gadgets.
All of that lying around.- (Nicole) Yeah, sure.
- (Killian) So.- (Nicole) Totally.
All right. Well, kids' books.

(14:47):
This is a theme that hasbeen happening in kids' books
as well as adult, I'm sure.- (Drew) Oh yeah.
- (Nicole) It seems like it kind of,
it has reached a peak ofsome kind in kids' books.
I think that there isdefinitely a market for them.
There's this very cutegraphic novel series
called, "Cupcake Diaries."

(15:07):
- (Killian) It's basedon a chapter book series.
- (Nicole) Is it? Okay.
- (Killian) Yeah.
- (Nicole) Well, so there you go.
My daughter likes the graphic novels,
so she's read every single one of those
and has to check in with me regularly
to make sure we have not missed one.
And those are really cute.
And there is, you know,
for kids that are interestedin cooking or baking,
I think it's a cute thing.
And then there's relationship stuff

(15:29):
that's kind of goingon in the stories too.
So it's like "Babysitter'sClub" with food.
- (Killian) With baking.
And cupcakes.
- (Nicole) Yeah. Yeah, basically.
- (Killian) Cupcakes seem to be the one
that there's multiple seriesabout in middle grade.
'Cause there's also "Cupcake Cousins."
- (Nicole) Yeah, yeah, yeah.
People be loving those cupcakes.
(all laughing)
- (Killian) There's somethingthat's about cake pops,

(15:50):
I don't remember the title
off the top of my head right now, too.
Like, there's a bunch of those.
There is a series thatI found out of nowhere.
I don't remember how I found this.
It was sometime shortly afterI started at the library.
And it is this trio of books.
The first one is called "All Four Stars."

(16:10):
- (Nicole) Okay.
- (Killian) And it is about a girl
who wants to be a food critic.
And her class gets thisassignment to write an essay
to their version of "TheNew York Times," basically.
- (Nicole) Okay.
- (Killian) Talking aboutwhat they wanna be when they
grow up. It's an essay contest.
And she writes hers as a cover letter

(16:32):
and it gets kind of mixedup when it gets there.
And she ends up gettinghired as a food critic,
but has to hide that she's 11.
- (Nicole) Oh my goodness.- (Killian) While she's,
and her parents alsoare not into good food.
They only eat fast food.
They can't cook.
She loves to cook.
Her aunt kind of brought that on
because her aunt lives inParis and works in a cafe.

(16:54):
And it's just this series ofher trying to deal with that
and figure out like, howdo I keep hiding this?
Should I keep hiding this?
But also through theprocess of doing that,
learning just a lot about growing up.
It's that whole coming-of-age,tween year situation.
And it's just really good.- (Nicole) Oh, okay.
- (Killian) It's a lot of fun.
You have to suspend somedisbelief that, you know,

(17:18):
- (Nicole) An 11-year-old can be
- (Killian) an 11-year-old managed
to pull this off.- (Nicole)a food critic, yeah.
- (Killian) Because justthe legal aspects alone
of being paid as a freelancerand things like that
would certainly figure something out.
But it's a lot of fun and I,
most people don't knowthat series exists, but.
- (Nicole) Cool.
- (Drew) There's a graphicnovel that's sort of halfway

(17:41):
in between what you two are talking about.
It's teen mixed into adult that I loved
called "Chef's Kiss" by Jarrett Melendez.
- (Killian) Yes.
- (Drew) It is about a college kid
who goes and tries to get a job
at this restaurant intown that he really likes.
And they have this sortof audition process
to try and get verifiedto be a chef there.

(18:03):
And he finds out along the process
that the verification is feeding
a series of three mealsto the owner's pet pig.
And the pig will verifywhether you are worth
cooking at this restaurant.- (Nicole) Oh my gosh.
- (Drew) And the Pig hasa very discerning palate
and the pig has very, very bold

(18:24):
and over the top reactions to the food.
It's so funny.- (Nicole) Oh my gosh.
- (Killian) It's a lot of fun.
I remember that one.- (Drew) Yep.
- (Nicole) Did you sayit's a graphic novel?
- (Drew) Yeah.- (Nicole) Oh my gosh.
- (Drew) It's super cute.- (Nicole) I'm gonna have to
check it out.
- (Nicole) That's so funny.
- (Drew) We do have it.
I don't remember whichsection we have it in
because I didn't look it up.
- (Nicole) Sure.- (Drew) But I know we own it
because it was one of thefirst ones that I bought

(18:44):
when I inherited thegraphic novel collection.
Just because of the time it came out.
It wasn't like, "I must havethis in the library now."
It just, it was on my first order,
which is why I remember it.
- (Nicole) Nice.
- (Killian) See, andeven prior to this boom
of food-related kidsbooks that we're seeing,
I'd probably say overthe last decade or so.
- (Nicole) Yeah.
- (Killian) I remember as a kidbeing obsessed with the food

(19:07):
described in like "Red Wall."
And with the "EnchantedForest Chronicles,"
one of the big themes of the first book
is Cimorene gets a jobas a Dragon's princess
because she can make cherries jubilee.
- (Nicole) Okay.- (Killian) And so,
even without it being thesole focus of the book
or the series or whatever,

(19:27):
it still has such a huge role in
- (Nicole) Oh, sure.- (Killian) so much for kids.
And I think we even seeit in teen and adult too,
just in different ways.
- (Nicole) Definitely. Yeah, yeah, yeah.
I mean, this is referring to a movie,
but like, who doesn't wannawalk into that big room
in "Willy Wonka and the Chocolate Factory"
with all of the candy andjust start like eating

(19:49):
all of the random things.- (Drew) Absolutely.
- (Nicole) I mean, it waslike my favorite part of that
Whole movie. It was justwalking into that big room,
Willy Wonka sitting there
with his little daffodil teacup thing
and then bites into it.
Like, it's perfect. I love that.
- (Drew) I fear I mayhave been Augustus Gloop.
(all laughing)

(20:09):
Watching that movie over and over,
none of the other trapswould've gotten me.
I don't need like the cutting-edge gum.
I certainly don't need a squirrel.
- (Nicole) You'd gone rightinto the chocolate river.
- (Drew) It would've been a risk.
(all laughing)
If any of those ways were to get me
it would've been the chocolate river.
- (Nicole) Yeah. Oh my gosh. Yeah.
I mean, there's alldifferent kinds of things
in that room, right?

(20:29):
Like the mushrooms withlike the cream circles.
And like all of that stuff just looked,
I mean, who knows.
On the movie set it was probably awful,
but, or maybe, maybe it was good.
I don't know.
Just too much fun
- (Killian) Childhood food movies.
"Eddie's Million Dollar Cook off"
was such a big one in my childhood.

(20:52):
And really the precursor, I think,
to my love of Food Networkcooking competitions
when I was in high school.
That was my thing whenI was in high school,
was all of the Food Network, you know,
"Iron Chef America," "Chopped."
- (Nicole) I used to watch that stuff too.
- (Killian) Any of it.
"Cuthroat Kitchen."
- (Nicole) Do you know the movie?

(21:12):
It was a Disney Channel original movie.
- (Nicole) No.- (Drew) It was basically
"High School Musical," butinstead of basketball and theater
it was baseball and cooking.
- (Killian) Baseball and cooking.
- (Nicole) Oh my gosh, okay.
- (Killian) Yeah. So much thatthere are TikToks that have
been made about how theseare the same plot, just
- (Nicole) Yeah,- (Killian) different fonts.
- (Nicole) Oh my goodness,that's too funny.
- (Drew) It's so good.

(21:33):
- (Nicole) So, is thereanything that you wish that you
could try straight outof a movie or a book?
- (Drew) I really wantedto try the roast beast
at the Grinch's table.
- (Nicole) Okay.
- (Drew) And I really, reallywanted the pizza with the

(21:53):
cheese pull from "The Goofy Movie."
- (Nicole) Okay.
- (Killian) That's so fair.- (Drew) Yep.
- (Killian) I wouldn't havethought of that on my own,
but you say that and I'mlike, "Yes, absolutely."
- (Nicole) That's too funny.
I was trying to thinkreally hard about this
because, I don't know, there's so many
like food elements and different things,
but I'm a big Studio Ghibli girl

(22:14):
and in "Ponyo" the kids sitdown and have ramen together
and it looks so good.
There's like the egg floating
and all of the veggies and stuff.
I'm like, I wanna have ramen from "Ponyo."
- (Killian) People talk aboutthe food in "Spirited Away"
that gets the parents all the time too.
And I love that movie.

(22:35):
I haven't watched that movie in so long.
- (Nicole) My kids had iton just the other day, so.
- (Killian) Nice.- (Nicole) Yeah, it's nice.
- (Drew) We may need aStudio Ghibli episode.
- (Nicole) We've gotta do it.
- (Killian) It's on the list somewhere.
- (Drew) I know.- (Nicole) It is.
- (Killian) We gottaactually, just gotta do it.
My big thing that I want from media,
and this is more current.
I talked about "Legendsand Lattes" earlier.
I very much just want toexist in that coffee shop.

(22:58):
I want all of the coffee drinks,I want the cinnamon rolls.
I want the high fantasy, low stakes vibes.
I just simply want it all.
Which is why I'm obsessed with that book
and can't wait for thenext one to come out.
- (Nicole) Sounds good.- (Drew) In like a month.
In 10 days after this episode comes out.
- (Nicole) Wait, really?- (Killian) Yeah.

(23:18):
- (Nicole) Oh wow.
- (Killian) "Brigands and Breadknives."
- (Nicole) Nice.
- (Killian) The thingis, I could read it now.
I have the ARC.
I just have no time.- (Drew) Excuse me?
You have what?
Excuse me?
- (Nicole) I think we're getting
in trouble here.
- (Killian) I have the advanced
reader's copy.
- (Drew) We're moving on becauseI'm yelling at you later.
- (Nicole) Oh my goodness. All right.

(23:40):
Well, thank you fortuning in to this episode
of "Distracted Librarians."
Hey, if you guys have anything
that you wanna chimeinto the conversation,
just email us and let us know.
We will talk about it in our next episode
and we will see you next time.
- (Nicole) Thank you forjoining us for this episode
of "Distracted Librarians."

(24:01):
- (Drew) Many thanks to BCTVfor their support in recording,
editing, and releasing this podcast.
And to the friends of the library
for sponsoring closedcaptioning on every episode.
- (Killian) If you have anyquestions or suggestions,
feel free to reach out tous at [e-mail].
- (Amanda) Until then,keep those pages turning
and those screens lighting up.

(24:22):
We'll catch you in the next episode.
- (Emily) The views and opinions expressed
in the "Distracted Librarians" podcast
do not necessarily reflectthose of Bloomfield Township,
Bloomfield Township Public Library,
Bloomfield Community Television,
the Birmingham Area Cable Board,
or its producers or production staff.