July 30, 2025 • 29 mins
Ed Boldwin is a Winooski, Vermont native and co-owner of the Dumb Luck Pub & Grill. Originally from the car-sales industry in Vermont and New Hampshire, he transitioned to the restaurant business, driven by a passion for customer service. In the early 1990s, he worked for about a decade with the Ground Round Grill & Bar chain in Boston and New Hampshire and took on occasional bartending gigs while in the auto industry.
In December 2022, Ed and his wife, Patricia, purchased Bucky’s Pub in Hinesburg, Vermont, from Ruchel and Tony St. Hilaire, renaming it the Dumb Luck Pub & Grill in January 2023. The pub, located at 104 Ballards Corner Road, focused on family-friendly dining with a menu featuring pub staples like burgers, wings, and salads. Ed emphasized a restaurant-first, bar-second approach, aiming for a welcoming, old-school vibe. In late 2022, Ed, Patricia, and business partner Sydney Sloan opened a second location in Winooski on Main Street. The Hinesburg location closed on March 29, 2025, to focus on the Winooski outpost, with the original site transitioning to Moondog Tavern under new ownership by Sloan and Jack Barron. Ed and Patricia continue to operate the Winooski location.
Myers Container Service Corp. is the area's most reliable in garbage removal and recycling services. We are a locally owned company with 12 years of industry experience. Every week here on the Trash Talking and Giving Back Podcast, we highlight local heroes and organizations that are doing great work in our community.
In December 2022, Ed and his wife, Patricia, purchased Bucky’s Pub in Hinesburg, Vermont, from Ruchel and Tony St. Hilaire, renaming it the Dumb Luck Pub & Grill in January 2023. The pub, located at 104 Ballards Corner Road, focused on family-friendly dining with a menu featuring pub staples like burgers, wings, and salads. Ed emphasized a restaurant-first, bar-second approach, aiming for a welcoming, old-school vibe. In late 2022, Ed, Patricia, and business partner Sydney Sloan opened a second location in Winooski on Main Street. The Hinesburg location closed on March 29, 2025, to focus on the Winooski outpost, with the original site transitioning to Moondog Tavern under new ownership by Sloan and Jack Barron. Ed and Patricia continue to operate the Winooski location.
Myers Container Service Corp. is the area's most reliable in garbage removal and recycling services. We are a locally owned company with 12 years of industry experience. Every week here on the Trash Talking and Giving Back Podcast, we highlight local heroes and organizations that are doing great work in our community.
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:14):
Hey, everybody, Welcome to another week of the Trash Talking
and Giving Back Podcast. I am your co host, Aaron
Coolfield Barker. This is Joe Sanagra, my lovely co host.
I was pointed the wrong way. It feels awkward at
my house. I'm actually planning to like nothing this, but
we're good.
Speaker 2 (00:31):
Joe is kind of a mister do it all.
Speaker 1 (00:33):
I always say over at Myers Containers in Colchester, Joe,
how are things going in the in the trash world?
Speaker 3 (00:40):
Things are going well in the trash world, you know
where you get these breaks and the weather from here
and there, so it's nice.
Speaker 4 (00:47):
For the for the men and women that you know.
Speaker 3 (00:51):
Some days are a little cooler, the mornings are a
little cooler, which is nice. But things are still very
busy and active over here at Myers, and our recycling
center is pushing out material more and more every day.
So things are well here.
Speaker 2 (01:06):
That's good I feel like. And of course it's doing
this podcast.
Speaker 1 (01:09):
And I live near a construction site that Myers is
the holler of choice at and so I feel like
I just see Myers trucks like everywhere I go all
the time. I think I saw like a fancy new
one the other day that was like silver and white.
But then I still have like the red gate on
the back, so yes, whatever the word is.
Speaker 2 (01:26):
But there was a lot of red on itself.
Speaker 3 (01:29):
Absolutely absolutely, And I noticed that, you know, recently, earn
you you do a lot of fun stuff. I follow
your socials and I notice and it got me thinking.
Speaker 4 (01:41):
I recently went out to a local brewery.
Speaker 3 (01:44):
But it got me thinking, of course, we're at different
phases of our lives, and we have adult only resorts,
and we have adult only things.
Speaker 4 (01:54):
Why don't we have adult only restaurants?
Speaker 1 (01:58):
I mean, I suppose you could consider, like some fine
dining should be adult only, or at least like parents
would maybe choose not to bring their children if they know, right,
Like I'm not bringing my three year old to lunis
because that's just going to be like embarrassing and I
don't trust that he's behaved enough. But I don't know,
because a part of it is teaching the kids how
(02:20):
to behave well.
Speaker 3 (02:22):
Sure, and your wonderful mother, but there are other people
who aren't as strong of a parent as you are.
And you know, eats a Sunday afternoon, you're trying to
have an adult beverage. You're sitting outside it's nice and
you have a kid throwing rocks right behind me, and
I'm like, you know, I would pay extra for you know,
there should be like a double hazy.
Speaker 4 (02:44):
Ipa no kid that should be this, that should be.
Speaker 2 (02:47):
On tap, the no kid, the no kid.
Speaker 1 (02:51):
Often, to be fair, I know what you went to
and they have an outdoor area that makes it a
very kid friendly place to go to, and so me,
maybe it needs to be that you don't go to
that kind of one.
Speaker 3 (03:04):
Well that's that's fair, and I take some of that
for me. But you know, I you know, I don't know.
I think we should have we should have adult only bars.
Speaker 1 (03:13):
And restaurants, just like there should be sections of concert
venues that are camera free.
Speaker 4 (03:19):
Exactly and no standing. And know you were complaining recently
did you not get.
Speaker 2 (03:25):
Our cold play? Did you not get my coldplay? Because
camera reference?
Speaker 5 (03:28):
Just now.
Speaker 1 (03:30):
Think about well that when the guy made a statement
that's what he said, he was like, well, he like
at the end of it, like he kind of owned it,
and at the end of it he was like, they
invaded my privacy. However he said it. Anyways, Yes, I do,
I do think that sometimes adult only is a good
thing to have, and at concerts there should be a
(03:50):
dancing section.
Speaker 4 (03:51):
And I think it's a great it's a great question
for our guest.
Speaker 1 (03:56):
It is a great question for our guest because he
is a bar owner. We have Ed Baldwin who owns
the Dumb Luck Pub, and as we bring him in.
Speaker 2 (04:05):
I actually do want to say hi to Ed.
Speaker 1 (04:08):
I think his place is great in Minuski, such a
solid sports bar. But let's ask him about this kid's thing,
because my sister is recently back from Scotland and the
rule there if you have a baby at the bar
with your first round of.
Speaker 2 (04:21):
Drinks, you have to order food. So that's like a
funny kid restaurant rule. I think to encourage people to
eat with the drinks. But Eddie, kids make it.
Speaker 5 (04:31):
Kids make it lively, right, I plead the fifth.
Speaker 4 (04:37):
I knew I like you for a reason, Eddie.
Speaker 5 (04:40):
Now every place should have its own option for everybody.
We are a kid friendly, We are a family restaurant.
When you introduced instead a bar owner, I'm more of
a you know, I look at it as having bar
seating for those people that come in alone or without
kids or family, and don't want to take up a table.
But yes, Joe, I do agree with you. I there
(05:03):
should be a place that offers that, like.
Speaker 2 (05:07):
Certain hours right, Like you know, sometimes I go to
a lot of kid events and they have.
Speaker 1 (05:11):
Like the like sensory friendly hour right where you can't
do all the loud noises. So maybe like certain hours
become that.
Speaker 5 (05:20):
You know, we used to have that at the Wanoski
Pool when I was a kid. It was adult time.
All the kids had to leave the pool I'm talking
they had to go outside the pool area just so
the adults could have their one hour alone.
Speaker 2 (05:32):
I mean that up.
Speaker 5 (05:34):
Yeah, So I only bring that up with we're doing
our golf tournament to benefit the Wanoski Pool. But that
was one great feature they had that it would be
nice to do in a restaurant if you could get
away with it.
Speaker 2 (05:45):
That's funny.
Speaker 1 (05:45):
Adults swim, I think is probably still a thing. I
remember that always being like when we'd play cards or
something because the parents got to swim in the pool.
As a parent, Now, like I get it, and it
would be nice to be able to go in and
not get squashed.
Speaker 5 (05:57):
Correct, No, we are very kit friendly here, so Eddie.
Speaker 3 (06:04):
Tell us a little bit about, you know, Dunlop pub
what you started in Heinesburg, and you are a Wanuski
guy through and through, and he came and moved to
Wenooski six eight months ago, So tell us a little
bit about, you know, coming back to your roots and
opening up the restaurant in your hometown.
Speaker 5 (06:23):
Well, it's always been a goal. When we opened up Heinesburg,
it was more of a test run with the hopes
of being able to finally get into Wenuski. At the time,
there was nothing available, and then the Heinsburg spot became
available and we thought it'd be a great opportunity, which
it was. We learned a lot out there, We met
some incredibly, incredibly nice people, a lot of support we
(06:46):
had out there, and it was tough leaving, but my
wife and I Patricia, my partner, we just felt that
two stores would be too difficult, and Minoski is where
we always wanted to be, at least where I wanted
to be growing up here. So we made the move
and it's been wonderful ever since. I mean, the construction's
kind of a little difficult that point, just because of
(07:07):
the traffic hazards they create for people but other than that,
the community has been very supportive. Our nights have been
very wonderful. So you know, we're hoping when this is
all said and done, it'll just take off and we'll
do everything we wanted to do here, which is just
provide a nice place for people to come relax and
(07:27):
joy and see everybody they knew well.
Speaker 1 (07:31):
And that's what's hard, right, Like it's just weathering the
construction right now. Right in theory, like once we get
on the other side of it, things are going to
be great. Business should be booming. It's improving the area.
But for right now, there are people who are like,
I don't want to go near a you ski It's
too hard, it's too hard.
Speaker 2 (07:48):
Can you just share how it's not that bad?
Speaker 1 (07:50):
Like how like right, it's once you do it, once
you kind of get what's going on, and you guys
have parking behind your restaurant, like it is worth it
is worth figuring out.
Speaker 5 (08:01):
It can be difficult at times just knowing which side
roads are available to get here, but overall, the traffic
hasn't been that bad this summer, and the construction people
have been wonderful and trying to make sure that the businesses,
at least in front when they were in front of
me were taken care of. They would move my sign accordingly.
(08:21):
As we had different entrances to get into the restaurant.
They would move their vehicles if people were trying to
get into the restaurant and it was getting close to
that four o'clock hour. So I mean, they've been nothing
but hospitable if you can say that with them, you know,
being here to do the work. But the traffic part
of it, it's really it's an overstatement. I mean, it's
(08:44):
it's just blown out of proportion. It's not that difficult.
It's smooth sailing after five o'clock again, and it's one
way traffic, which can be composing to some people having
to find a way to get around to here or
you know. But overall, I don't see the big the
big book, so to speak.
Speaker 3 (09:02):
Right, I think one of the things I really enjoy
about your restaurant, and there's you know, competition all around
the area. You know what you're gonna get each week,
so you know, you have live music, you have trivia,
you have your special uh food specials and drink specials,
so you know, specifically your live music you're you're attracting
(09:22):
some wonderful acts that are playing every week. Uh, maybe
talk a little bit about some of some of those
folks you have coming in.
Speaker 5 (09:30):
Yeah, there's times I'll say, I can't believe I get
the talent I get for the money I pay, because again,
you can't really pay a lot, because it's just it's
you can't as much as you want to pay a lot.
So we give a good, good amount for the hourly.
They get a meal, which kind of you know, they
get they talk to everybody about afterwards. But the music
(09:52):
itself is it's a group of guys. It's just one person.
Usually it's dinner music. It's not invasive, it's not headpounding,
the volume isn't through the roof. You can sit at
your table, have a good conversation and just hear someone
play live music, a lot of them, and most of
them play their own stuff. It's very entertaining, very relaxing.
(10:16):
You got some local legends like Charlie Rice who grew
up in Wenooski, and so every time he plays here,
it's it's like a reunion. You know, You're just you're
getting Wenuski people from all generations. The last sixty five years.
It's a wonderful thing. And I really enjoy live music,
and that's why I have it. I don't know if
it brings in business, but I enjoy it, and that's
(10:37):
that's one of the things we do.
Speaker 2 (10:39):
But I think it does though. Right, you're a businessman,
and that's just a smart business move. It brings.
Speaker 1 (10:44):
It does bring in people because that person singing has family,
has friends who who like to go and listen to them,
and it's maybe an added motivation for them to come
out that night. Another thing you recently did which just
got more people in to see your to see your restaurant,
to deal with the construction, to know it's not as
hard as they might.
Speaker 2 (11:03):
Think, was when you had the baseball reunion. Tell me
about that.
Speaker 5 (11:06):
Well, again, being from Wenooski, you know, just you see
people and you all talk and you say, want'd be
great to if we all get together. Well, we realized
about a couple months ago that the last four Wanuski
High school baseball coaches from nineteen sixty nine and up
(11:26):
we're all still here with us. And we said, what
a great idea to get us all together, all generations
of players and all the generations of coaches with the
success we had as a program. I mean you're talking
about my senior year. We graduated thirty two students and
we competed in the Division one Baseball league. We almost
(11:48):
won the league and then ended up going into the
Division two playoffs and winning that handedly. And you don't
get that from a small community unless you have that
core group of people, people who are always there to provide,
which each generation helped the next generation build. And that's
what again, what makes Manooski special. This picture right now
(12:09):
you're seeing are all the kids that grow up on
my street, on West Alland Street, and it was just
a neat little thing to have.
Speaker 4 (12:18):
That's great.
Speaker 3 (12:20):
We on this podcast talk about, you know, dunk trivia
and stuff like that. I know you have a very
active trivia night and I know at times it can
get rowdy.
Speaker 4 (12:30):
With the people coming and everything.
Speaker 3 (12:32):
So I know trivia is a big, a big thing
for a lot of people here in the North.
Speaker 5 (12:38):
Yes, we do trivia every Wednesday, and then luckily we're
one of only a few restaurants in the city of
Manuski that have austreet parking, so it makes it very
handy because when you are doing trivia, you get a
large group of people all coming at once, so having
that big lot in the back is definitely one of
the bonuses we get with our Wednesday night trivia. We
(12:59):
have a the gentleman that does it was it was
the first cook I started with in this business back
in Heinsburg. He went into doing his own sound system
and entertainment system, so now he's our host. Terry Wetmore,
who owns After an Hour's Entertainment, does a fantastic job.
He's very personable, He draws in a good crowd and
(13:21):
we get a lot of repeat customers because of it.
It's a very relaxed environment. Everybody grades their own papers,
everybody's having fun talking. It's not like cutthroat and you're
getting this great prize. You know, you get a couple
of glasses from a brewery, maybe a gift card and
a shirt. So it really comes down to more people
(13:42):
just having a good time in community, so people aren't cheating.
Speaker 1 (13:46):
Because that's my number one pet peeve at trivia is
when I see people looking stuff up and it drives
me bronkers because then though there will be the round
where it's like photos, right, or like music and it's
like you can't cheat, and it's like, come on, they
got everything right except for the reunds where you can't cheat.
Speaker 2 (14:03):
I'm too competitive.
Speaker 5 (14:06):
I understand your your competitiveness, but generally we don't have
problems like that. But I can't say it's never happened.
Speaker 2 (14:15):
I would be walking around calling them out. I need
like a whistle. Oh it's trivia, and I bring a whistle,
like I see what you're looking up.
Speaker 5 (14:22):
All for it, all for it. Everybody needs a little discipline, Eddie.
Speaker 3 (14:27):
One of the other things I really enjoy about your
place is you're always trying different things when it comes
to food. Like I saw recently you're introduced to not
Choe Burger. So you know, I think some people might
not expect to get the quality of food that they
will get at your place.
Speaker 4 (14:45):
You know, they expect pub food or or oh I can.
Speaker 3 (14:48):
Make that at home, but that's not the case with
your team that's cooking there.
Speaker 4 (14:54):
Well.
Speaker 5 (14:54):
Again, you know, it's food, and everybody's tried to do
everything you can do with it and more In any
it's just food. So all we try to do is
come up with some fun stuff. We try to cook
it right. We season everything, and we're more focused on
the quality we're putting out than the speed in which
we're putting it out. I always tell my cooks, I
(15:18):
don't care about how fast it gets to the table.
We'll deal with someone if they're not happy. I just
want you to make sure their food comes out perfect.
And so when you try a nacho burger again, we
already have everything in house and it's kind of neat
and fun, and believe it or not, it tastes pretty
good when you get that sour cream and sal some
(15:38):
mitch on the cutting through the burger. It's actually a
good flavor.
Speaker 2 (15:44):
Oh, I love it.
Speaker 1 (15:45):
What's your favorite thing about owning a restaurant in the
town you grew up in? Slash That was a part
of the dream all along, right to come back and
support NWSKI.
Speaker 2 (15:54):
Where you grew up.
Speaker 5 (15:55):
Absolutely, the best thing about it is seeing everyone I
grew up with. Every day there's somebody that I haven't
seen in a little while that can come in here
and then within fifteen minutes it can be like a
school reunion. And when I say that, we're talking, you know,
from people from the sixties, seventies, eighties, nineties, all the
(16:17):
way up. It's just one of those unique things that
you get here, and so that's probably my favorite part.
And then getting to meet all the new people that
are part of the community. Now we have a lot
of people that walk here that live in the neighborhoods.
We've got to meet them, people that didn't grow up here,
but you know, they're now part of Wunouski, which is
(16:40):
again the whole amazing thing about what I'm doing and
what my wife's doing.
Speaker 3 (16:45):
One of the nice things you give. You've always given
so much to the community, and you continue to do
it with the restaurant, with your charities, for the donations
from the poll tabs, and you're raising money with the
golf tournament, go out the charities and you choose the
charities you have to support.
Speaker 5 (17:03):
Well, I feel it's important as a business to give
back to the community you're in for one. So that's
one reason we do what we do. The other thing
is it's just you know, again, these are all connections
I have through my childhood and growing up here in Wenuski.
You know the Jeff Russo who runs the ticket boxes
for us as part of the Wanuski Youth Organization. Baseball League.
(17:25):
All the money goes to Wanuski Youth Sports, which was
an important part of my life and kind of developed
who I am. So that's really important to me when
we look at that. The golf tournament, it's a fun
thing to do. People enjoy it, it's a good day
to get out. So we try to pick a different
place each year in the community that doesn't often get
(17:48):
money handed to them and get them I mean, it's
nothing great, it's three to five thousand dollars on the average,
but you know, when you're not expecting it, it's nice
to get a little, you know, a little boost right there.
So while we're doing it for the pool this year,
which is I think again was the big a part
of my childhood, next year it will be for something
different in the community that most people don't think about.
Speaker 3 (18:11):
And what a lot of people don't realize is it's
the Meyers Memorial Pool in Wanouski. Jeff's father, Ken was
a prominent member of the community and was driving force
behind the creation of the pool, and when Ken passed
away so young, the town the city Winooski named the
pool after him, and it's now become recently a major
(18:33):
renovation that we at Myersontainer were heavily involved in. And
it's nice that you know and you recognize your childhood
at the pool and helping the next generation of kids
enjoy that pool.
Speaker 5 (18:46):
Yeah again, Jeff has been a good friend of the
family for many years. We all grew up together. And
the fact that what he does in this town that
most people don't even see on a date today basis
would blow people's minds. And they all get to see
the big things. They get to see the pool and
(19:07):
all the nice buildings, all that great stuff, But what
they don't see is what he does individually for people
non't even knows. And that's the best part of why
it's fun to get back to Wanuski because Wenuski takes
care of Wnouski.
Speaker 1 (19:26):
I think, I think that's pretty awesome. I know you've
known Jeff since you were how old? And do you
have any family friendly memories or stories or little funny
quips about Jeff that would be nice to share on
the podcast.
Speaker 2 (19:41):
You canplete the fifth again, you've already done it once
in this podcast. If it'd be better kept to ourselves
or off the air.
Speaker 5 (19:48):
Well, yeah, we've I've known Jeff again, since I was
a child. My older brothers and sisters all knew Jeff
a little more because he's a little bit older than me.
As for family friendly stories, not a one, and I
pleaded it.
Speaker 3 (20:04):
We should have probably opened with this, But I'm always curious,
how did you come up with a name Don Locke?
And is it truly just dumb luck or is there
more to the story.
Speaker 5 (20:15):
Well, there's a few different stories. The main one is
I originally had this idea with my brother in law
from New Hampshire. We were going to open this up
in Manchester, New Hampshire nineteen ninety five when we were
young men and had a lot more energy. But as
life happens and things goes on, it didn't develop. Then
(20:36):
when I came home after my brother Brian died and
I took over the family home, it just seemed like
more of a possibility. So, you know, with the sport
of my wife Patricia, we decided it was worth to go.
So I left a job i'd been doing twenty five
years and just up and bought a restaurant on a
(20:56):
whim like that. And it was just one of those
things we did. And it's yeah, I'm talking so much
to movesing track of what I'm saying.
Speaker 2 (21:07):
We wonder where the name came from.
Speaker 5 (21:09):
Oh, the name, thank you, my goodness. My brother in law, Uh,
he's Irish and I'm Polish. The dumb came from me
being a park and I hope that doesn't offend anybody,
but I take it as pride. It's a very prideful
thing for me. So anybody who gets offended by that,
I'm sorry. And then my brother in law being Irish,
we figured dumb Luck and that's how the name came about.
Speaker 3 (21:33):
Well, one of the things we do here is our
wonderful producer, Ben polls out and a little clip, thirty
second clips, and we post those and circulate them. And
I have a feeling that I actually be a good clip. Yes,
so we appreciate that.
Speaker 5 (21:51):
No, Oh that's the true.
Speaker 2 (21:53):
Head it head it, Eddie. I actually have a really
fun memory of going to the dumb Luck.
Speaker 1 (21:59):
In high half memory, we had done the Friday Night
Fun League at Cedar Knowle. This was pre kids, so
I was able to write just go to the bar,
and I remember we went there and you guys had
been like closing, but you guys were so great. We
like it was me and my husband and then are
to another couple and you guys gave us this like
grand tour. We felt so special and then the kitchen
(22:21):
was closed, but we wanted like nachos, were like, I
will go make nachos and cheese, and it's just right,
such like a fun, great memory.
Speaker 2 (22:28):
And I think I'm just one of.
Speaker 1 (22:30):
Many, many people who probably have really good memories of
time spent at the Dumblink Pub in Heinsburg or now
the Dumbluk Pub and Wenuski.
Speaker 5 (22:38):
Well, we hope. So you know, that's the whole point
of doing it, because you're certainly not going to get rich.
Speaker 4 (22:45):
I got this.
Speaker 3 (22:46):
I thought Aaron was going to the story that was
fuzzy because she had a little too much to drink
at the Dome.
Speaker 2 (22:50):
That's why the end of it is fuzzy.
Speaker 1 (22:52):
To be honest with you, all I remember is it's
this running joke with our friends where I say something
about wanting like nachos and cheese.
Speaker 2 (23:00):
Joke. I don't know, I don't know.
Speaker 5 (23:02):
Obviously it was before she came in, because we wouldn't
never overserve anyone to the point where they wouldn't be
brain would be blessed.
Speaker 1 (23:10):
Yes, it was before it was on the golf course,
and we probably bought her own. So let's not get
anyone in trouble on the podcast here. I do want
to make sure we just reiterate one more time before
we let you go. I think a lot of people
don't realize the construction is happening in Minuski, but it
is done at five o'clock at night. So to visit
you guys, to visit all of the restaurants in Minuski,
(23:32):
it is not as difficult in the evenings, or is
it on the weekends, it's going or not going.
Speaker 5 (23:38):
On the weekends, it's a piece of cake. In the weekend,
nothing's going on. Everything is normal. And again I understand
people's fears, but they should stop because these businesses on
main Street are trying to do the best they can
with everything they got, and the construction is not that
bad where they cannot get here if they like the food.
(24:00):
I mean, it's just it's that simple. It's not hard
to get here at all.
Speaker 1 (24:06):
I just think it's unfortunate. I don't want everything to
get improved. And then all the restaurants went under and
now new restaurant people get to come take advantage, right.
Speaker 2 (24:13):
I want you guys to all survive and be there.
Speaker 1 (24:15):
So it is very important for people to go and
go places like Dumb Luck Pub and get some good
food and watch some sports and do some trivia and
let me know if you're able to cheat.
Speaker 5 (24:26):
Absolutely, we're all around Foe Dang, Junior's, Green Mountain Valley
across the street, I mean, Vermont, Docktail and Cirie. I mean,
we all need it, not just a dumb Luck. So
come on out full force.
Speaker 4 (24:40):
Thanks Eddie, thanks for joining us.
Speaker 5 (24:42):
Yeah, thanks for having me. You guys, have a great
day you too.
Speaker 2 (24:48):
Are you a trivia night guy?
Speaker 4 (24:50):
You know, I try to, but my tension SPAN's not
long enough. It's not quick enough. You know, It's it's fine.
Then I get bored.
Speaker 3 (25:00):
Then you go have another drink and yeah, you know,
it's just and then I get make people mad because
I will shout out and answer or just to be stupid.
Speaker 2 (25:09):
So well, I was gonna say, I feel like you
would be like good at trivia.
Speaker 1 (25:13):
I'm like, it makes me feel dumb when trivia when
they asked the question and you're like, oh, I think
I should know that one like, but it is a
fun thing to go and do, right, And it's like educational, right,
you learn new things, so you're not just like drinking,
you're like learning.
Speaker 4 (25:31):
Absolute absolutely absolutely, Uh.
Speaker 1 (25:36):
Go ahead, Well it was going to be to trash
you're not and say trashy is cheating at trivia.
Speaker 2 (25:42):
I agree, But now let's hear what you have for me?
Speaker 3 (25:44):
Uh So being the whole restaurant theme, I notice that
the number of people who get a war cup at
Chapolt most one of those places, and they purposely ask
for the water cup and then they a non water drink.
Speaker 4 (26:07):
I agree, I agree.
Speaker 3 (26:09):
I'm one yon admit that I pushed the envelope sometimes
and I live in the gray area.
Speaker 4 (26:19):
But even I'm not there yet.
Speaker 1 (26:22):
I just especially if you're not buying another drink, right,
I'll agree. I think often like the fountain drinks are
overpriced for me, right, I'm assuming they have like a
wild margin, and I think that's what's deterring people from
wanting to But it's just like a little slimy.
Speaker 2 (26:40):
But like, is that any worse from what if you?
Speaker 1 (26:42):
Like, what if we went to lunch and you got
a soda and it's a fill your own, And then
I was like, can I just get an empty cup?
Speaker 2 (26:48):
I'm gonna have some of.
Speaker 4 (26:49):
His exactly exactly. You see it.
Speaker 3 (26:51):
If you're on TikTok, you would see there's a lot
of TikTok skits about that exact item.
Speaker 2 (26:56):
I'm thinking of joining. I want you to know.
Speaker 3 (26:59):
Oh it's it the cold Play. This Coldplay controversy was
made for TikTok. It is absolutely the best. Uh, It's
just it's the best.
Speaker 1 (27:11):
It's like so wild and crazy. Okay, So I agree
with the trashy on that one. It's definitely trashy, But
I think with the restaurant thing, there's other things where
it's like, I don't know, how do you justify it?
Like my new thing we go to get ice cream
and Jack wants them in a dish, but Ellie likes
a cone so often now I just get them like
a small creamy with a dish on the side, and
(27:32):
I give him the top and heard the bottom.
Speaker 2 (27:34):
Like is that me being cheap? Or am I just.
Speaker 1 (27:36):
Being like health conscious for my children or maybe a
little bit of both. That'sh just how I'm justifying it,
Like should I just get them both their own and
call it a deck?
Speaker 3 (27:44):
Well, I think in your case, the kids are smaller
and they're not both going to finish that.
Speaker 4 (27:49):
And it's frankly no different.
Speaker 3 (27:51):
Than you know, you're splitting a you know, you're splitting
a drink with your spouse or your you don't want
a full ice cream or whatever it might be. So
I I, you know, I'm okay with that side of stuff.
But yeah, there are a lot of there's a lot
of that gray area there.
Speaker 2 (28:08):
I like it all right, anything else before we let
people go.
Speaker 3 (28:11):
No, absolutely not. It's it's it's our guests have been wonderful.
This week was great with Eddie. You know, if people
go to our YouTube channel, they can see all of
our past guests, all organized from week to week. So
there's definitely some good ones in there, and we appreciate
everyone for coming on.
Speaker 1 (28:31):
Yeah, just to name a couple, so just in case
of peak's interest, we've had Anson Tebbitts, We've had Ronald McDonald,
House Camp, Da Kumta, a couple of rotary guys, Tom O'Keefe.
Speaker 2 (28:40):
If rotarians are listening, he's.
Speaker 1 (28:42):
Doing his job, he said me an email asking me
about He's like, I'd be remiss if I didn't ask.
Speaker 2 (28:46):
If you wanted to join the Rotary Club.
Speaker 1 (28:49):
I haven't rien back, but I got to tell him
I can't do seven thirty in the morning with the
age of my kids unless he wants to send his
wife to come babysit him or something, and then maybe
I'll make it happen. But yes, like us, subscribe to us,
you know, keep on listening. We love hearing from you guys.
We love brainstorming up people to have, we love coming
up with treasure not topics, and we love, yeah, sharing
(29:10):
a little slice of our world with all of you.
So thanks so much for listening, liking, subscribing, and don't
forget when uski's not so bad, especially after five and
on the weekends.
Speaker 2 (29:19):
Have a good week.
Hey, everybody, Welcome to another week of the Trash Talking
and Giving Back Podcast. I am your co host, Aaron
Coolfield Barker. This is Joe Sanagra, my lovely co host.
I was pointed the wrong way. It feels awkward at
my house. I'm actually planning to like nothing this, but
we're good.
Speaker 2 (00:31):
Joe is kind of a mister do it all.
Speaker 1 (00:33):
I always say over at Myers Containers in Colchester, Joe,
how are things going in the in the trash world?
Speaker 3 (00:40):
Things are going well in the trash world, you know
where you get these breaks and the weather from here
and there, so it's nice.
Speaker 4 (00:47):
For the for the men and women that you know.
Speaker 3 (00:51):
Some days are a little cooler, the mornings are a
little cooler, which is nice. But things are still very
busy and active over here at Myers, and our recycling
center is pushing out material more and more every day.
So things are well here.
Speaker 2 (01:06):
That's good I feel like. And of course it's doing
this podcast.
Speaker 1 (01:09):
And I live near a construction site that Myers is
the holler of choice at and so I feel like
I just see Myers trucks like everywhere I go all
the time. I think I saw like a fancy new
one the other day that was like silver and white.
But then I still have like the red gate on
the back, so yes, whatever the word is.
Speaker 2 (01:26):
But there was a lot of red on itself.
Speaker 3 (01:29):
Absolutely absolutely, And I noticed that, you know, recently, earn
you you do a lot of fun stuff. I follow
your socials and I notice and it got me thinking.
Speaker 4 (01:41):
I recently went out to a local brewery.
Speaker 3 (01:44):
But it got me thinking, of course, we're at different
phases of our lives, and we have adult only resorts,
and we have adult only things.
Speaker 4 (01:54):
Why don't we have adult only restaurants?
Speaker 1 (01:58):
I mean, I suppose you could consider, like some fine
dining should be adult only, or at least like parents
would maybe choose not to bring their children if they know, right,
Like I'm not bringing my three year old to lunis
because that's just going to be like embarrassing and I
don't trust that he's behaved enough. But I don't know,
because a part of it is teaching the kids how
(02:20):
to behave well.
Speaker 3 (02:22):
Sure, and your wonderful mother, but there are other people
who aren't as strong of a parent as you are.
And you know, eats a Sunday afternoon, you're trying to
have an adult beverage. You're sitting outside it's nice and
you have a kid throwing rocks right behind me, and
I'm like, you know, I would pay extra for you know,
there should be like a double hazy.
Speaker 4 (02:44):
Ipa no kid that should be this, that should be.
Speaker 2 (02:47):
On tap, the no kid, the no kid.
Speaker 1 (02:51):
Often, to be fair, I know what you went to
and they have an outdoor area that makes it a
very kid friendly place to go to, and so me,
maybe it needs to be that you don't go to
that kind of one.
Speaker 3 (03:04):
Well that's that's fair, and I take some of that
for me. But you know, I you know, I don't know.
I think we should have we should have adult only bars.
Speaker 1 (03:13):
And restaurants, just like there should be sections of concert
venues that are camera free.
Speaker 4 (03:19):
Exactly and no standing. And know you were complaining recently
did you not get.
Speaker 2 (03:25):
Our cold play? Did you not get my coldplay? Because
camera reference?
Speaker 5 (03:28):
Just now.
Speaker 1 (03:30):
Think about well that when the guy made a statement
that's what he said, he was like, well, he like
at the end of it, like he kind of owned it,
and at the end of it he was like, they
invaded my privacy. However he said it. Anyways, Yes, I do,
I do think that sometimes adult only is a good
thing to have, and at concerts there should be a
(03:50):
dancing section.
Speaker 4 (03:51):
And I think it's a great it's a great question
for our guest.
Speaker 1 (03:56):
It is a great question for our guest because he
is a bar owner. We have Ed Baldwin who owns
the Dumb Luck Pub, and as we bring him in.
Speaker 2 (04:05):
I actually do want to say hi to Ed.
Speaker 1 (04:08):
I think his place is great in Minuski, such a
solid sports bar. But let's ask him about this kid's thing,
because my sister is recently back from Scotland and the
rule there if you have a baby at the bar
with your first round of.
Speaker 2 (04:21):
Drinks, you have to order food. So that's like a
funny kid restaurant rule. I think to encourage people to
eat with the drinks. But Eddie, kids make it.
Speaker 5 (04:31):
Kids make it lively, right, I plead the fifth.
Speaker 4 (04:37):
I knew I like you for a reason, Eddie.
Speaker 5 (04:40):
Now every place should have its own option for everybody.
We are a kid friendly, We are a family restaurant.
When you introduced instead a bar owner, I'm more of
a you know, I look at it as having bar
seating for those people that come in alone or without
kids or family, and don't want to take up a table.
But yes, Joe, I do agree with you. I there
(05:03):
should be a place that offers that, like.
Speaker 2 (05:07):
Certain hours right, Like you know, sometimes I go to
a lot of kid events and they have.
Speaker 1 (05:11):
Like the like sensory friendly hour right where you can't
do all the loud noises. So maybe like certain hours
become that.
Speaker 5 (05:20):
You know, we used to have that at the Wanoski
Pool when I was a kid. It was adult time.
All the kids had to leave the pool I'm talking
they had to go outside the pool area just so
the adults could have their one hour alone.
Speaker 2 (05:32):
I mean that up.
Speaker 5 (05:34):
Yeah, So I only bring that up with we're doing
our golf tournament to benefit the Wanoski Pool. But that
was one great feature they had that it would be
nice to do in a restaurant if you could get
away with it.
Speaker 2 (05:45):
That's funny.
Speaker 1 (05:45):
Adults swim, I think is probably still a thing. I
remember that always being like when we'd play cards or
something because the parents got to swim in the pool.
As a parent, Now, like I get it, and it
would be nice to be able to go in and
not get squashed.
Speaker 5 (05:57):
Correct, No, we are very kit friendly here, so Eddie.
Speaker 3 (06:04):
Tell us a little bit about, you know, Dunlop pub
what you started in Heinesburg, and you are a Wanuski
guy through and through, and he came and moved to
Wenooski six eight months ago, So tell us a little
bit about, you know, coming back to your roots and
opening up the restaurant in your hometown.
Speaker 5 (06:23):
Well, it's always been a goal. When we opened up Heinesburg,
it was more of a test run with the hopes
of being able to finally get into Wenuski. At the time,
there was nothing available, and then the Heinsburg spot became
available and we thought it'd be a great opportunity, which
it was. We learned a lot out there, We met
some incredibly, incredibly nice people, a lot of support we
(06:46):
had out there, and it was tough leaving, but my
wife and I Patricia, my partner, we just felt that
two stores would be too difficult, and Minoski is where
we always wanted to be, at least where I wanted
to be growing up here. So we made the move
and it's been wonderful ever since. I mean, the construction's
kind of a little difficult that point, just because of
(07:07):
the traffic hazards they create for people but other than that,
the community has been very supportive. Our nights have been
very wonderful. So you know, we're hoping when this is
all said and done, it'll just take off and we'll
do everything we wanted to do here, which is just
provide a nice place for people to come relax and
(07:27):
joy and see everybody they knew well.
Speaker 1 (07:31):
And that's what's hard, right, Like it's just weathering the
construction right now. Right in theory, like once we get
on the other side of it, things are going to
be great. Business should be booming. It's improving the area.
But for right now, there are people who are like,
I don't want to go near a you ski It's
too hard, it's too hard.
Speaker 2 (07:48):
Can you just share how it's not that bad?
Speaker 1 (07:50):
Like how like right, it's once you do it, once
you kind of get what's going on, and you guys
have parking behind your restaurant, like it is worth it
is worth figuring out.
Speaker 5 (08:01):
It can be difficult at times just knowing which side
roads are available to get here, but overall, the traffic
hasn't been that bad this summer, and the construction people
have been wonderful and trying to make sure that the businesses,
at least in front when they were in front of
me were taken care of. They would move my sign accordingly.
(08:21):
As we had different entrances to get into the restaurant.
They would move their vehicles if people were trying to
get into the restaurant and it was getting close to
that four o'clock hour. So I mean, they've been nothing
but hospitable if you can say that with them, you know,
being here to do the work. But the traffic part
of it, it's really it's an overstatement. I mean, it's
(08:44):
it's just blown out of proportion. It's not that difficult.
It's smooth sailing after five o'clock again, and it's one
way traffic, which can be composing to some people having
to find a way to get around to here or
you know. But overall, I don't see the big the
big book, so to speak.
Speaker 3 (09:02):
Right, I think one of the things I really enjoy
about your restaurant, and there's you know, competition all around
the area. You know what you're gonna get each week,
so you know, you have live music, you have trivia,
you have your special uh food specials and drink specials,
so you know, specifically your live music you're you're attracting
(09:22):
some wonderful acts that are playing every week. Uh, maybe
talk a little bit about some of some of those
folks you have coming in.
Speaker 5 (09:30):
Yeah, there's times I'll say, I can't believe I get
the talent I get for the money I pay, because again,
you can't really pay a lot, because it's just it's
you can't as much as you want to pay a lot.
So we give a good, good amount for the hourly.
They get a meal, which kind of you know, they
get they talk to everybody about afterwards. But the music
(09:52):
itself is it's a group of guys. It's just one person.
Usually it's dinner music. It's not invasive, it's not headpounding,
the volume isn't through the roof. You can sit at
your table, have a good conversation and just hear someone
play live music, a lot of them, and most of
them play their own stuff. It's very entertaining, very relaxing.
(10:16):
You got some local legends like Charlie Rice who grew
up in Wenooski, and so every time he plays here,
it's it's like a reunion. You know, You're just you're
getting Wenuski people from all generations. The last sixty five years.
It's a wonderful thing. And I really enjoy live music,
and that's why I have it. I don't know if
it brings in business, but I enjoy it, and that's
(10:37):
that's one of the things we do.
Speaker 2 (10:39):
But I think it does though. Right, you're a businessman,
and that's just a smart business move. It brings.
Speaker 1 (10:44):
It does bring in people because that person singing has family,
has friends who who like to go and listen to them,
and it's maybe an added motivation for them to come
out that night. Another thing you recently did which just
got more people in to see your to see your restaurant,
to deal with the construction, to know it's not as
hard as they might.
Speaker 2 (11:03):
Think, was when you had the baseball reunion. Tell me
about that.
Speaker 5 (11:06):
Well, again, being from Wenooski, you know, just you see
people and you all talk and you say, want'd be
great to if we all get together. Well, we realized
about a couple months ago that the last four Wanuski
High school baseball coaches from nineteen sixty nine and up
(11:26):
we're all still here with us. And we said, what
a great idea to get us all together, all generations
of players and all the generations of coaches with the
success we had as a program. I mean you're talking
about my senior year. We graduated thirty two students and
we competed in the Division one Baseball league. We almost
(11:48):
won the league and then ended up going into the
Division two playoffs and winning that handedly. And you don't
get that from a small community unless you have that
core group of people, people who are always there to provide,
which each generation helped the next generation build. And that's
what again, what makes Manooski special. This picture right now
(12:09):
you're seeing are all the kids that grow up on
my street, on West Alland Street, and it was just
a neat little thing to have.
Speaker 4 (12:18):
That's great.
Speaker 3 (12:20):
We on this podcast talk about, you know, dunk trivia
and stuff like that. I know you have a very
active trivia night and I know at times it can
get rowdy.
Speaker 4 (12:30):
With the people coming and everything.
Speaker 3 (12:32):
So I know trivia is a big, a big thing
for a lot of people here in the North.
Speaker 5 (12:38):
Yes, we do trivia every Wednesday, and then luckily we're
one of only a few restaurants in the city of
Manuski that have austreet parking, so it makes it very
handy because when you are doing trivia, you get a
large group of people all coming at once, so having
that big lot in the back is definitely one of
the bonuses we get with our Wednesday night trivia. We
(12:59):
have a the gentleman that does it was it was
the first cook I started with in this business back
in Heinsburg. He went into doing his own sound system
and entertainment system, so now he's our host. Terry Wetmore,
who owns After an Hour's Entertainment, does a fantastic job.
He's very personable, He draws in a good crowd and
(13:21):
we get a lot of repeat customers because of it.
It's a very relaxed environment. Everybody grades their own papers,
everybody's having fun talking. It's not like cutthroat and you're
getting this great prize. You know, you get a couple
of glasses from a brewery, maybe a gift card and
a shirt. So it really comes down to more people
(13:42):
just having a good time in community, so people aren't cheating.
Speaker 1 (13:46):
Because that's my number one pet peeve at trivia is
when I see people looking stuff up and it drives
me bronkers because then though there will be the round
where it's like photos, right, or like music and it's
like you can't cheat, and it's like, come on, they
got everything right except for the reunds where you can't cheat.
Speaker 2 (14:03):
I'm too competitive.
Speaker 5 (14:06):
I understand your your competitiveness, but generally we don't have
problems like that. But I can't say it's never happened.
Speaker 2 (14:15):
I would be walking around calling them out. I need
like a whistle. Oh it's trivia, and I bring a whistle,
like I see what you're looking up.
Speaker 5 (14:22):
All for it, all for it. Everybody needs a little discipline, Eddie.
Speaker 3 (14:27):
One of the other things I really enjoy about your
place is you're always trying different things when it comes
to food. Like I saw recently you're introduced to not
Choe Burger. So you know, I think some people might
not expect to get the quality of food that they
will get at your place.
Speaker 4 (14:45):
You know, they expect pub food or or oh I can.
Speaker 3 (14:48):
Make that at home, but that's not the case with
your team that's cooking there.
Speaker 4 (14:54):
Well.
Speaker 5 (14:54):
Again, you know, it's food, and everybody's tried to do
everything you can do with it and more In any
it's just food. So all we try to do is
come up with some fun stuff. We try to cook
it right. We season everything, and we're more focused on
the quality we're putting out than the speed in which
we're putting it out. I always tell my cooks, I
(15:18):
don't care about how fast it gets to the table.
We'll deal with someone if they're not happy. I just
want you to make sure their food comes out perfect.
And so when you try a nacho burger again, we
already have everything in house and it's kind of neat
and fun, and believe it or not, it tastes pretty
good when you get that sour cream and sal some
(15:38):
mitch on the cutting through the burger. It's actually a
good flavor.
Speaker 2 (15:44):
Oh, I love it.
Speaker 1 (15:45):
What's your favorite thing about owning a restaurant in the
town you grew up in? Slash That was a part
of the dream all along, right to come back and
support NWSKI.
Speaker 2 (15:54):
Where you grew up.
Speaker 5 (15:55):
Absolutely, the best thing about it is seeing everyone I
grew up with. Every day there's somebody that I haven't
seen in a little while that can come in here
and then within fifteen minutes it can be like a
school reunion. And when I say that, we're talking, you know,
from people from the sixties, seventies, eighties, nineties, all the
(16:17):
way up. It's just one of those unique things that
you get here, and so that's probably my favorite part.
And then getting to meet all the new people that
are part of the community. Now we have a lot
of people that walk here that live in the neighborhoods.
We've got to meet them, people that didn't grow up here,
but you know, they're now part of Wunouski, which is
(16:40):
again the whole amazing thing about what I'm doing and
what my wife's doing.
Speaker 3 (16:45):
One of the nice things you give. You've always given
so much to the community, and you continue to do
it with the restaurant, with your charities, for the donations
from the poll tabs, and you're raising money with the
golf tournament, go out the charities and you choose the
charities you have to support.
Speaker 5 (17:03):
Well, I feel it's important as a business to give
back to the community you're in for one. So that's
one reason we do what we do. The other thing
is it's just you know, again, these are all connections
I have through my childhood and growing up here in Wenuski.
You know the Jeff Russo who runs the ticket boxes
for us as part of the Wanuski Youth Organization. Baseball League.
(17:25):
All the money goes to Wanuski Youth Sports, which was
an important part of my life and kind of developed
who I am. So that's really important to me when
we look at that. The golf tournament, it's a fun
thing to do. People enjoy it, it's a good day
to get out. So we try to pick a different
place each year in the community that doesn't often get
(17:48):
money handed to them and get them I mean, it's
nothing great, it's three to five thousand dollars on the average,
but you know, when you're not expecting it, it's nice
to get a little, you know, a little boost right there.
So while we're doing it for the pool this year,
which is I think again was the big a part
of my childhood, next year it will be for something
different in the community that most people don't think about.
Speaker 3 (18:11):
And what a lot of people don't realize is it's
the Meyers Memorial Pool in Wanouski. Jeff's father, Ken was
a prominent member of the community and was driving force
behind the creation of the pool, and when Ken passed
away so young, the town the city Winooski named the
pool after him, and it's now become recently a major
(18:33):
renovation that we at Myersontainer were heavily involved in. And
it's nice that you know and you recognize your childhood
at the pool and helping the next generation of kids
enjoy that pool.
Speaker 5 (18:46):
Yeah again, Jeff has been a good friend of the
family for many years. We all grew up together. And
the fact that what he does in this town that
most people don't even see on a date today basis
would blow people's minds. And they all get to see
the big things. They get to see the pool and
(19:07):
all the nice buildings, all that great stuff, But what
they don't see is what he does individually for people
non't even knows. And that's the best part of why
it's fun to get back to Wanuski because Wenuski takes
care of Wnouski.
Speaker 1 (19:26):
I think, I think that's pretty awesome. I know you've
known Jeff since you were how old? And do you
have any family friendly memories or stories or little funny
quips about Jeff that would be nice to share on
the podcast.
Speaker 2 (19:41):
You canplete the fifth again, you've already done it once
in this podcast. If it'd be better kept to ourselves
or off the air.
Speaker 5 (19:48):
Well, yeah, we've I've known Jeff again, since I was
a child. My older brothers and sisters all knew Jeff
a little more because he's a little bit older than me.
As for family friendly stories, not a one, and I
pleaded it.
Speaker 3 (20:04):
We should have probably opened with this, But I'm always curious,
how did you come up with a name Don Locke?
And is it truly just dumb luck or is there
more to the story.
Speaker 5 (20:15):
Well, there's a few different stories. The main one is
I originally had this idea with my brother in law
from New Hampshire. We were going to open this up
in Manchester, New Hampshire nineteen ninety five when we were
young men and had a lot more energy. But as
life happens and things goes on, it didn't develop. Then
(20:36):
when I came home after my brother Brian died and
I took over the family home, it just seemed like
more of a possibility. So, you know, with the sport
of my wife Patricia, we decided it was worth to go.
So I left a job i'd been doing twenty five
years and just up and bought a restaurant on a
(20:56):
whim like that. And it was just one of those
things we did. And it's yeah, I'm talking so much
to movesing track of what I'm saying.
Speaker 2 (21:07):
We wonder where the name came from.
Speaker 5 (21:09):
Oh, the name, thank you, my goodness. My brother in law, Uh,
he's Irish and I'm Polish. The dumb came from me
being a park and I hope that doesn't offend anybody,
but I take it as pride. It's a very prideful
thing for me. So anybody who gets offended by that,
I'm sorry. And then my brother in law being Irish,
we figured dumb Luck and that's how the name came about.
Speaker 3 (21:33):
Well, one of the things we do here is our
wonderful producer, Ben polls out and a little clip, thirty
second clips, and we post those and circulate them. And
I have a feeling that I actually be a good clip. Yes,
so we appreciate that.
Speaker 5 (21:51):
No, Oh that's the true.
Speaker 2 (21:53):
Head it head it, Eddie. I actually have a really
fun memory of going to the dumb Luck.
Speaker 1 (21:59):
In high half memory, we had done the Friday Night
Fun League at Cedar Knowle. This was pre kids, so
I was able to write just go to the bar,
and I remember we went there and you guys had
been like closing, but you guys were so great. We
like it was me and my husband and then are
to another couple and you guys gave us this like
grand tour. We felt so special and then the kitchen
(22:21):
was closed, but we wanted like nachos, were like, I
will go make nachos and cheese, and it's just right,
such like a fun, great memory.
Speaker 2 (22:28):
And I think I'm just one of.
Speaker 1 (22:30):
Many, many people who probably have really good memories of
time spent at the Dumblink Pub in Heinsburg or now
the Dumbluk Pub and Wenuski.
Speaker 5 (22:38):
Well, we hope. So you know, that's the whole point
of doing it, because you're certainly not going to get rich.
Speaker 4 (22:45):
I got this.
Speaker 3 (22:46):
I thought Aaron was going to the story that was
fuzzy because she had a little too much to drink
at the Dome.
Speaker 2 (22:50):
That's why the end of it is fuzzy.
Speaker 1 (22:52):
To be honest with you, all I remember is it's
this running joke with our friends where I say something
about wanting like nachos and cheese.
Speaker 2 (23:00):
Joke. I don't know, I don't know.
Speaker 5 (23:02):
Obviously it was before she came in, because we wouldn't
never overserve anyone to the point where they wouldn't be
brain would be blessed.
Speaker 1 (23:10):
Yes, it was before it was on the golf course,
and we probably bought her own. So let's not get
anyone in trouble on the podcast here. I do want
to make sure we just reiterate one more time before
we let you go. I think a lot of people
don't realize the construction is happening in Minuski, but it
is done at five o'clock at night. So to visit
you guys, to visit all of the restaurants in Minuski,
(23:32):
it is not as difficult in the evenings, or is
it on the weekends, it's going or not going.
Speaker 5 (23:38):
On the weekends, it's a piece of cake. In the weekend,
nothing's going on. Everything is normal. And again I understand
people's fears, but they should stop because these businesses on
main Street are trying to do the best they can
with everything they got, and the construction is not that
bad where they cannot get here if they like the food.
(24:00):
I mean, it's just it's that simple. It's not hard
to get here at all.
Speaker 1 (24:06):
I just think it's unfortunate. I don't want everything to
get improved. And then all the restaurants went under and
now new restaurant people get to come take advantage, right.
Speaker 2 (24:13):
I want you guys to all survive and be there.
Speaker 1 (24:15):
So it is very important for people to go and
go places like Dumb Luck Pub and get some good
food and watch some sports and do some trivia and
let me know if you're able to cheat.
Speaker 5 (24:26):
Absolutely, we're all around Foe Dang, Junior's, Green Mountain Valley
across the street, I mean, Vermont, Docktail and Cirie. I mean,
we all need it, not just a dumb Luck. So
come on out full force.
Speaker 4 (24:40):
Thanks Eddie, thanks for joining us.
Speaker 5 (24:42):
Yeah, thanks for having me. You guys, have a great
day you too.
Speaker 2 (24:48):
Are you a trivia night guy?
Speaker 4 (24:50):
You know, I try to, but my tension SPAN's not
long enough. It's not quick enough. You know, It's it's fine.
Then I get bored.
Speaker 3 (25:00):
Then you go have another drink and yeah, you know,
it's just and then I get make people mad because
I will shout out and answer or just to be stupid.
Speaker 2 (25:09):
So well, I was gonna say, I feel like you
would be like good at trivia.
Speaker 1 (25:13):
I'm like, it makes me feel dumb when trivia when
they asked the question and you're like, oh, I think
I should know that one like, but it is a
fun thing to go and do, right, And it's like educational, right,
you learn new things, so you're not just like drinking,
you're like learning.
Speaker 4 (25:31):
Absolute absolutely absolutely, Uh.
Speaker 1 (25:36):
Go ahead, Well it was going to be to trash
you're not and say trashy is cheating at trivia.
Speaker 2 (25:42):
I agree, But now let's hear what you have for me?
Speaker 3 (25:44):
Uh So being the whole restaurant theme, I notice that
the number of people who get a war cup at
Chapolt most one of those places, and they purposely ask
for the water cup and then they a non water drink.
Speaker 4 (26:07):
I agree, I agree.
Speaker 3 (26:09):
I'm one yon admit that I pushed the envelope sometimes
and I live in the gray area.
Speaker 4 (26:19):
But even I'm not there yet.
Speaker 1 (26:22):
I just especially if you're not buying another drink, right,
I'll agree. I think often like the fountain drinks are
overpriced for me, right, I'm assuming they have like a
wild margin, and I think that's what's deterring people from
wanting to But it's just like a little slimy.
Speaker 2 (26:40):
But like, is that any worse from what if you?
Speaker 1 (26:42):
Like, what if we went to lunch and you got
a soda and it's a fill your own, And then
I was like, can I just get an empty cup?
Speaker 2 (26:48):
I'm gonna have some of.
Speaker 4 (26:49):
His exactly exactly. You see it.
Speaker 3 (26:51):
If you're on TikTok, you would see there's a lot
of TikTok skits about that exact item.
Speaker 2 (26:56):
I'm thinking of joining. I want you to know.
Speaker 3 (26:59):
Oh it's it the cold Play. This Coldplay controversy was
made for TikTok. It is absolutely the best. Uh, It's
just it's the best.
Speaker 1 (27:11):
It's like so wild and crazy. Okay, So I agree
with the trashy on that one. It's definitely trashy, But
I think with the restaurant thing, there's other things where
it's like, I don't know, how do you justify it?
Like my new thing we go to get ice cream
and Jack wants them in a dish, but Ellie likes
a cone so often now I just get them like
a small creamy with a dish on the side, and
(27:32):
I give him the top and heard the bottom.
Speaker 2 (27:34):
Like is that me being cheap? Or am I just.
Speaker 1 (27:36):
Being like health conscious for my children or maybe a
little bit of both. That'sh just how I'm justifying it,
Like should I just get them both their own and
call it a deck?
Speaker 3 (27:44):
Well, I think in your case, the kids are smaller
and they're not both going to finish that.
Speaker 4 (27:49):
And it's frankly no different.
Speaker 3 (27:51):
Than you know, you're splitting a you know, you're splitting
a drink with your spouse or your you don't want
a full ice cream or whatever it might be. So
I I, you know, I'm okay with that side of stuff.
But yeah, there are a lot of there's a lot
of that gray area there.
Speaker 2 (28:08):
I like it all right, anything else before we let
people go.
Speaker 3 (28:11):
No, absolutely not. It's it's it's our guests have been wonderful.
This week was great with Eddie. You know, if people
go to our YouTube channel, they can see all of
our past guests, all organized from week to week. So
there's definitely some good ones in there, and we appreciate
everyone for coming on.
Speaker 1 (28:31):
Yeah, just to name a couple, so just in case
of peak's interest, we've had Anson Tebbitts, We've had Ronald McDonald,
House Camp, Da Kumta, a couple of rotary guys, Tom O'Keefe.
Speaker 2 (28:40):
If rotarians are listening, he's.
Speaker 1 (28:42):
Doing his job, he said me an email asking me
about He's like, I'd be remiss if I didn't ask.
Speaker 2 (28:46):
If you wanted to join the Rotary Club.
Speaker 1 (28:49):
I haven't rien back, but I got to tell him
I can't do seven thirty in the morning with the
age of my kids unless he wants to send his
wife to come babysit him or something, and then maybe
I'll make it happen. But yes, like us, subscribe to us,
you know, keep on listening. We love hearing from you guys.
We love brainstorming up people to have, we love coming
up with treasure not topics, and we love, yeah, sharing
(29:10):
a little slice of our world with all of you.
So thanks so much for listening, liking, subscribing, and don't
forget when uski's not so bad, especially after five and
on the weekends.
Speaker 2 (29:19):
Have a good week.
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