August 7, 2025 • 13 mins
What TV show do you think is extremely overrated?
Sweet meets salty in a summer explosion of flavors! Watermelon and feta might sound like an unusual pairing, but this refreshing combination has become my go-to dish for hot summer days when cooking feels like too much effort. The contrast between juicy watermelon, briny feta, and spicy jalapeño creates a perfect balance that will leave your taste buds dancing.
Try it yourself and let me know what you think – I'd love to see your creations and hear how you've made this summer sensation your own!
Continue the conversation and start connecting—head to JoinBiteMe.com right now. You'll find a private community of cannabis growers, makers and lovers who are just as obsessed or curious as you are.
Visit the website for full show notes, free dosing calculator, recipes and more.
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:05):
Hey friends, I've got a fun one for you today for
episode 311.
Today, we are going to betalking about watermelon and
feta salad.
Welcome to Bite Me, the showabout edibles, where I help you
take control of your high life.
I'm your host and certifiedgonger, margaret, and I love
helping cooks make safe andeffective edibles at home.
(00:26):
I'm so glad you're here.
All right, all right, all right, welcome back.
My friends, this is Margaret,your host of Bite Me, the show
about edibles, which I realizenow that I have included in my
pre-recorded introduction.
So why am I saying it again?
So you don't forget, welcomeback to the show.
I am so glad you're here and ifyou're joining us for the first
time, a very warm welcome.
(00:46):
And if you've been listeningfor a while, I appreciate you,
because this show would notexist without the listeners out
there.
And this is a bit of a nicheshow.
I am competing against thegiant shows with huge budgets,
but you know what I like havingmy little corner of the internet
with which I can share all thethings that I'm learning about
(01:07):
cannabis and edibles, rightalongside you.
Fine folks who are listening.
So I appreciate you.
And, of course, bite Me is thepodcast that explores the
intersection of food culture andcannabis, while helping cooks
make great edibles at home.
And I say that because afterdoing this show for about six
years now I shouldn't say aboutsix years, for six years now I
(01:28):
have started to branch out alittle bit and interview people
who really interest me.
Their stories, their work, thethings that they're putting out
in the world are outstanding andthose are the stories I like to
share.
And sometimes that sort of goesoutside of the specific topic
of edibles.
But hey, most people who areinto edibles are obviously into
(01:49):
cannabis.
They're often growers as well.
There's lots of growers outthere listening.
I know we're a pretty welcoming,educated, interesting bunch,
which is funny because that lazystoner stereotype that they
keep talking about they inquotes.
I'm not sure who they arebecause I've surrounded myself
with a bunch of cannabis lovingpeople, but the stigma still
exists and that lazy stonerstereotype, that's a tough one.
(02:13):
It just doesn't want to die,which is insane to me because
after doing many interviews forthis show I think I've done over
60 at this point there is onething that I have learned, and
one is that cannabis is used bypeople from all walks of life
and that not a single personthat I've interviewed on this
(02:33):
show would I consider lazy inany way.
You don't do the work that youdo, you don't put out the
content that you do, you don'tstart companies or build
businesses.
If you're lazy, that's just nota thing.
And are there lazy stoners outthere?
Sure, there's lazy people ofall kinds out there and,
honestly, don't we all have alazy day for here and there?
(02:54):
I think it's importantsometimes to take a lazy day.
I love a lazy Sunday because,especially in North America, we
live in such a hyper productivegrind culture Go, go, go all the
time.
What are you if you're notbeing productive at all minutes
of the day, which is kind ofridiculous?
I mean, you need to havebalance.
So taking some time foryourself is self-care.
(03:14):
That's not laziness.
Before we get into today's veryspecial episode, we're going to
do a trivia question, because Ilike to do these, I like to
expand my knowledge.
One fun stoner trivia race to420 card at a time.
So I'm going to draw a cardrandomly from the deck, put it
(03:37):
out of my desk here, I'm goingto flip it over and we have a
history question, my friends.
And we have a history questionmy friends.
In 1986, carlton Turner,president Reagan's drug advisor,
suggested that marijuana couldmake you.
Could it make you dumb, sterile, gay or crazy?
Okay, I did not know the answerto this one.
(04:00):
See, I'm learning rightalongside you, fine folks.
In 1986, carlton Turner,president Reagan's drug advisor,
suggested that marijuana couldmake you dumb, sterile, gay or
crazy.
And if you guessed, gay, youwould be correct.
And I think we all know by nowthat the war on drugs and
Reagan's drug advisor have beencompletely debunked.
(04:22):
Of course we know that weeddoesn't make you gay.
Fuck a war on drugs andReagan's drug advisor have been
completely debunked.
Of course we know that weeddoesn't make you gay.
Fucking war on drugs.
Sometimes, the more I learnabout it, the more I just shake
my damn head.
In any case, we're stillfighting it a little bit, one
day at a time, fighting thatstigma and that propaganda that
was perpetuated so broadly somany years ago and it still has
this lasting effect.
I mean, I guess at some pointall the people who still believe
(04:44):
in all that bullshit willeventually die off.
Let's talk about a watermelonand feta salad, shall we?
I saw this recipe online,initially from the Nourished
Kitchen, which is a slow foodcooking website and the woman
(05:10):
behind the brains behind thatoperation, jenny McGruther.
I've thought about asking herto be on the show, even though
she doesn't do anything infused,but I just really like her
ethos.
The nice thing about thisparticular recipe is it's so
easy to put together, which iswhat we're looking for when it's
summertime, honestly, and thisparticular summer the summer of
2025, has been hot, hot, hot,and one of the things I don't
(05:31):
want to do too much is spendmuch time cooking indoors,
because I want to enjoy theoutside while I can, because
every Canadian knows and manyAmericans as well, who are
listening to this, who live instates close to the Canadian
border, will know that this doesnot last forever.
So thank you to Jenny McGruther.
I may have to reach out to herabout having her on the show
(05:53):
sometime.
I wonder if she would say yes,jenny, I have two of her
cookbooks.
They are fabulous.
I've referred to them manytimes, and the first one I had,
which I believe is called theNurse Kitchen, if I recall
correctly, is where I pulled outa lot of recipes for doing
fermentation.
She knows a ton aboutfermentation, so if you're
interested in any of that kindof stuff making kombucha, water,
(06:14):
kefir I've made ginger bugs,probiotic sodas, fermented sodas
, lots of great stuff.
She is a very talented chef, socredit to her where credit is
due.
Now, when I found this recipe,I was like oh, I really want to
try this.
It looks so good and watermelonseems like kind of an odd
ingredient to have in a salad.
I mean, like you might findwatermelon in a fruit salad.
(06:34):
Of course, you don't often havewatermelon as the main star of
the show and so I found thisrecipe and I knew I would have
to try it.
And then, not long after that,I saw it on the menu at a
restaurant in town.
And then I saw it somewhere,like maybe when I was scrolling
through TikTok or something likethat, and I'm like is this
becoming like?
Is this a thing?
Is this a trend?
Is watermelon salad like a newthing on the block?
(06:55):
What Jenny says about thisparticular recipe.
Sharp briny feta partnersbeautifully with sweet
watermelon in this easy summersalad.
A little jalapeno adds a pop ofheat, while lime and olive oil
bring it all together.
The salad is best eaten rightaway, and you can store any
leftovers in a tightly sealedcontainer in the fridge for up
(07:16):
to one day.
It doesn't keep very long.
When I made it, I did have itin the fridge for probably a
couple of days.
It did get eaten up prettyquickly because it was delicious
, really.
The combination when you got onyour fork a piece of watermelon
and a piece of feta and a pieceof jalapeno pepper, oh my God,
it was amazing.
The salad was so good and I amgoing to a potluck soon, and I
(07:38):
am making this because when youbuy a whole watermelon you can
make this easily more than once.
Why don't we get into what youneed to put together this
beautiful summery salad?
The first thing you're going toneed is a large mixing bowl.
So right off the hop, friends,this is a super simple summer
recipe that you're going to love.
(07:59):
You need a large mixing bowland in that mixing bowl you're
going to put in your cubedwatermelon about six cups.
You're going to put in yourcrumbled feta cheese, a jalapeno
pepper sliced thin, red onionsliced thin, two tablespoons of
fresh cilantro, some fresh mint,a medium lime juiced and two
(08:22):
tablespoons of virgin olive oil.
So essentially, you take allthose ingredients except for the
last two the lime and the oliveoil and you put.
You chop them and you put theminto the bowl and then you mix
your your olive oil and limejuice with a pinch of salt and
you drizzle it over top and bam,you're done salt.
(08:45):
And you drizzle it over top andbam, you're done.
It's so good, very summery, andthe nice thing, I ended up
getting all the things for thisparticular one at first.
I'm growing fresh mint outsidein a pot, and so I have quite a
bit of mint, which I've beenenjoying a lot this summer.
I've been putting mint in mywater quite a bit and it makes
the water almost seem colder.
You add some mint water andsome ice.
I've been drinking a lot ofwater, obviously because it has
(09:06):
been consistently 30 degrees outfor weeks now, and some days it
feels, with the humidity itfeels a lot hotter than that.
Drink your water, friends.
Add some mint might change itup a bit.
I don't know if there's really awhole lot to add to this
particular recipe here, becausethere's not much else that you
can do to make it better, exceptfor the fact that you're going
(09:26):
to be potentially using infusedolive oil in this particular one
.
Now again, the beauty of thisrecipe is because the dressing
is so simple lime, olive oil andsea salt.
You can tailor this to yourpreferences.
Now, depending on who's goingto be enjoying it with you, you
may want to do two tablespoonsof fully infused olive oil.
(09:46):
As long as you know you'redosing so that when you're
sharing it with people, you havea good idea of how much is
going to be in each serving, andas this recipe is written, it
serves six.
I will, of course, have therecipe in the show notes so you
can have the exact measurementsfor all the things I know I kind
of mentioned some of themalready, but you'll find the
recipe in the show notes.
But if you are also sharingthis with people who don't
(10:09):
imbibe but you want to add alittle bit to yourself, you can
just drop some of the olive oilright on your own serving,
because it is an olive oil baseddressing.
Who's going to know?
No one's going to know.
You can keep it to yourself ifyou want.
If you're infusing your portion,or you can tell the world, it
doesn't really matter, becausethis recipe is easily adapted to
preferences of those you'll besharing it with.
(10:30):
So when I bring it to mypotluck, will I be infusing it?
No, sadly, because the peopleI'll be going with are not
cannabis imbibers, sadly.
Will I bring some olive oil topotentially dose my own?
I have thought about that.
I might.
I might also bring a cannabisbeverage.
I live out in the sticks andthat also means I have to drive
(10:51):
everywhere, which means I haveto think about driving home
later in the evening and, as weall know, edibles can last quite
some time.
So I often opt to bring acannabis beverage because that
way I can get lifted, enjoy mytime and then by the time I'm
ready to go home after I've hadenough after two or three hours
or whatever then I can just hopin my car and leave and I don't
(11:12):
have to worry about being toohigh.
If you make this particularrecipe and you try it out, I
would love to hear how you findit.
I love hearing how people endup using some of the recipes
that I have shared.
Actually, somebody recently inthe Bite Me Cannabis Club was
talking about garlic scapes andthey were going to try the
garlic scape pesto that I hadrecently shared a recipe for,
(11:34):
because they had gotten theirhands on some garlic scapes but
they had made this beautifulgarlic scape compound butter
that had like Parmesan in it,and they shared the recipe over
there and, oh my God, I will beincorporating that into my food
menu soon, because I still havesome garlic scapes left to use
and this seems like a beautifulway to use it.
And someone else also sharedsome high protein peanut butter
(11:57):
balls over there as well, andI'm going to be trying those out
too.
Just because I'm going camping,I'm looking for hearty food to
bring with me when I'm camping,and this seems like it would be
really fit the bill.
That was a really great recipe.
That was also no bake.
So if you're looking for fun andinteresting recipes from people
who have made them in their ownkitchens, then I suggest you
head over to Bite Me CannabisClub, because it is a lot of fun
(12:18):
over there.
I gotta say I don't want totoot my own horn.
God, that's such a cliche of a40 odd yearold woman.
I'm really proud of thecommunity that's growing over
there, so I would love to haveyou in it, and there's lots of
fun and interesting people Withthat.
My friends, I'm going to leaveyou with this recipe.
I would love for you to try itout.
(12:39):
Share your picks with me aswell, because it's a beautiful
salad to photograph too.
I would love to hear how youfind it if you try it out With
that.
My friends, I am your host,margaret.
Hey friends, I've got a fun one for you today for
episode 311.
Today, we are going to betalking about watermelon and
feta salad.
Welcome to Bite Me, the showabout edibles, where I help you
take control of your high life.
I'm your host and certifiedgonger, margaret, and I love
helping cooks make safe andeffective edibles at home.
(00:26):
I'm so glad you're here.
All right, all right, all right, welcome back.
My friends, this is Margaret,your host of Bite Me, the show
about edibles, which I realizenow that I have included in my
pre-recorded introduction.
So why am I saying it again?
So you don't forget, welcomeback to the show.
I am so glad you're here and ifyou're joining us for the first
time, a very warm welcome.
(00:46):
And if you've been listeningfor a while, I appreciate you,
because this show would notexist without the listeners out
there.
And this is a bit of a nicheshow.
I am competing against thegiant shows with huge budgets,
but you know what I like havingmy little corner of the internet
with which I can share all thethings that I'm learning about
(01:07):
cannabis and edibles, rightalongside you.
Fine folks who are listening.
So I appreciate you.
And, of course, bite Me is thepodcast that explores the
intersection of food culture andcannabis, while helping cooks
make great edibles at home.
And I say that because afterdoing this show for about six
years now I shouldn't say aboutsix years, for six years now I
(01:28):
have started to branch out alittle bit and interview people
who really interest me.
Their stories, their work, thethings that they're putting out
in the world are outstanding andthose are the stories I like to
share.
And sometimes that sort of goesoutside of the specific topic
of edibles.
But hey, most people who areinto edibles are obviously into
(01:49):
cannabis.
They're often growers as well.
There's lots of growers outthere listening.
I know we're a pretty welcoming,educated, interesting bunch,
which is funny because that lazystoner stereotype that they
keep talking about they inquotes.
I'm not sure who they arebecause I've surrounded myself
with a bunch of cannabis lovingpeople, but the stigma still
exists and that lazy stonerstereotype, that's a tough one.
(02:13):
It just doesn't want to die,which is insane to me because
after doing many interviews forthis show I think I've done over
60 at this point there is onething that I have learned, and
one is that cannabis is used bypeople from all walks of life
and that not a single personthat I've interviewed on this
(02:33):
show would I consider lazy inany way.
You don't do the work that youdo, you don't put out the
content that you do, you don'tstart companies or build
businesses.
If you're lazy, that's just nota thing.
And are there lazy stoners outthere?
Sure, there's lazy people ofall kinds out there and,
honestly, don't we all have alazy day for here and there?
(02:54):
I think it's importantsometimes to take a lazy day.
I love a lazy Sunday because,especially in North America, we
live in such a hyper productivegrind culture Go, go, go all the
time.
What are you if you're notbeing productive at all minutes
of the day, which is kind ofridiculous?
I mean, you need to havebalance.
So taking some time foryourself is self-care.
(03:14):
That's not laziness.
Before we get into today's veryspecial episode, we're going to
do a trivia question, because Ilike to do these, I like to
expand my knowledge.
One fun stoner trivia race to420 card at a time.
So I'm going to draw a cardrandomly from the deck, put it
(03:37):
out of my desk here, I'm goingto flip it over and we have a
history question, my friends.
And we have a history questionmy friends.
In 1986, carlton Turner,president Reagan's drug advisor,
suggested that marijuana couldmake you.
Could it make you dumb, sterile, gay or crazy?
Okay, I did not know the answerto this one.
(04:00):
See, I'm learning rightalongside you, fine folks.
In 1986, carlton Turner,president Reagan's drug advisor,
suggested that marijuana couldmake you dumb, sterile, gay or
crazy.
And if you guessed, gay, youwould be correct.
And I think we all know by nowthat the war on drugs and
Reagan's drug advisor have beencompletely debunked.
(04:22):
Of course we know that weeddoesn't make you gay.
Fuck a war on drugs andReagan's drug advisor have been
completely debunked.
Of course we know that weeddoesn't make you gay.
Fucking war on drugs.
Sometimes, the more I learnabout it, the more I just shake
my damn head.
In any case, we're stillfighting it a little bit, one
day at a time, fighting thatstigma and that propaganda that
was perpetuated so broadly somany years ago and it still has
this lasting effect.
I mean, I guess at some pointall the people who still believe
(04:44):
in all that bullshit willeventually die off.
Let's talk about a watermelonand feta salad, shall we?
I saw this recipe online,initially from the Nourished
Kitchen, which is a slow foodcooking website and the woman
(05:10):
behind the brains behind thatoperation, jenny McGruther.
I've thought about asking herto be on the show, even though
she doesn't do anything infused,but I just really like her
ethos.
The nice thing about thisparticular recipe is it's so
easy to put together, which iswhat we're looking for when it's
summertime, honestly, and thisparticular summer the summer of
2025, has been hot, hot, hot,and one of the things I don't
(05:31):
want to do too much is spendmuch time cooking indoors,
because I want to enjoy theoutside while I can, because
every Canadian knows and manyAmericans as well, who are
listening to this, who live instates close to the Canadian
border, will know that this doesnot last forever.
So thank you to Jenny McGruther.
I may have to reach out to herabout having her on the show
(05:53):
sometime.
I wonder if she would say yes,jenny, I have two of her
cookbooks.
They are fabulous.
I've referred to them manytimes, and the first one I had,
which I believe is called theNurse Kitchen, if I recall
correctly, is where I pulled outa lot of recipes for doing
fermentation.
She knows a ton aboutfermentation, so if you're
interested in any of that kindof stuff making kombucha, water,
(06:14):
kefir I've made ginger bugs,probiotic sodas, fermented sodas
, lots of great stuff.
She is a very talented chef, socredit to her where credit is
due.
Now, when I found this recipe,I was like oh, I really want to
try this.
It looks so good and watermelonseems like kind of an odd
ingredient to have in a salad.
I mean, like you might findwatermelon in a fruit salad.
(06:34):
Of course, you don't often havewatermelon as the main star of
the show and so I found thisrecipe and I knew I would have
to try it.
And then, not long after that,I saw it on the menu at a
restaurant in town.
And then I saw it somewhere,like maybe when I was scrolling
through TikTok or something likethat, and I'm like is this
becoming like?
Is this a thing?
Is this a trend?
Is watermelon salad like a newthing on the block?
(06:55):
What Jenny says about thisparticular recipe.
Sharp briny feta partnersbeautifully with sweet
watermelon in this easy summersalad.
A little jalapeno adds a pop ofheat, while lime and olive oil
bring it all together.
The salad is best eaten rightaway, and you can store any
leftovers in a tightly sealedcontainer in the fridge for up
(07:16):
to one day.
It doesn't keep very long.
When I made it, I did have itin the fridge for probably a
couple of days.
It did get eaten up prettyquickly because it was delicious
, really.
The combination when you got onyour fork a piece of watermelon
and a piece of feta and a pieceof jalapeno pepper, oh my God,
it was amazing.
The salad was so good and I amgoing to a potluck soon, and I
(07:38):
am making this because when youbuy a whole watermelon you can
make this easily more than once.
Why don't we get into what youneed to put together this
beautiful summery salad?
The first thing you're going toneed is a large mixing bowl.
So right off the hop, friends,this is a super simple summer
recipe that you're going to love.
(07:59):
You need a large mixing bowland in that mixing bowl you're
going to put in your cubedwatermelon about six cups.
You're going to put in yourcrumbled feta cheese, a jalapeno
pepper sliced thin, red onionsliced thin, two tablespoons of
fresh cilantro, some fresh mint,a medium lime juiced and two
(08:22):
tablespoons of virgin olive oil.
So essentially, you take allthose ingredients except for the
last two the lime and the oliveoil and you put.
You chop them and you put theminto the bowl and then you mix
your your olive oil and limejuice with a pinch of salt and
you drizzle it over top and bam,you're done salt.
(08:45):
And you drizzle it over top andbam, you're done.
It's so good, very summery, andthe nice thing, I ended up
getting all the things for thisparticular one at first.
I'm growing fresh mint outsidein a pot, and so I have quite a
bit of mint, which I've beenenjoying a lot this summer.
I've been putting mint in mywater quite a bit and it makes
the water almost seem colder.
You add some mint water andsome ice.
I've been drinking a lot ofwater, obviously because it has
(09:06):
been consistently 30 degrees outfor weeks now, and some days it
feels, with the humidity itfeels a lot hotter than that.
Drink your water, friends.
Add some mint might change itup a bit.
I don't know if there's really awhole lot to add to this
particular recipe here, becausethere's not much else that you
can do to make it better, exceptfor the fact that you're going
(09:26):
to be potentially using infusedolive oil in this particular one
.
Now again, the beauty of thisrecipe is because the dressing
is so simple lime, olive oil andsea salt.
You can tailor this to yourpreferences.
Now, depending on who's goingto be enjoying it with you, you
may want to do two tablespoonsof fully infused olive oil.
(09:46):
As long as you know you'redosing so that when you're
sharing it with people, you havea good idea of how much is
going to be in each serving, andas this recipe is written, it
serves six.
I will, of course, have therecipe in the show notes so you
can have the exact measurementsfor all the things I know I kind
of mentioned some of themalready, but you'll find the
recipe in the show notes.
But if you are also sharingthis with people who don't
(10:09):
imbibe but you want to add alittle bit to yourself, you can
just drop some of the olive oilright on your own serving,
because it is an olive oil baseddressing.
Who's going to know?
No one's going to know.
You can keep it to yourself ifyou want.
If you're infusing your portion,or you can tell the world, it
doesn't really matter, becausethis recipe is easily adapted to
preferences of those you'll besharing it with.
(10:30):
So when I bring it to mypotluck, will I be infusing it?
No, sadly, because the peopleI'll be going with are not
cannabis imbibers, sadly.
Will I bring some olive oil topotentially dose my own?
I have thought about that.
I might.
I might also bring a cannabisbeverage.
I live out in the sticks andthat also means I have to drive
(10:51):
everywhere, which means I haveto think about driving home
later in the evening and, as weall know, edibles can last quite
some time.
So I often opt to bring acannabis beverage because that
way I can get lifted, enjoy mytime and then by the time I'm
ready to go home after I've hadenough after two or three hours
or whatever then I can just hopin my car and leave and I don't
(11:12):
have to worry about being toohigh.
If you make this particularrecipe and you try it out, I
would love to hear how you findit.
I love hearing how people endup using some of the recipes
that I have shared.
Actually, somebody recently inthe Bite Me Cannabis Club was
talking about garlic scapes andthey were going to try the
garlic scape pesto that I hadrecently shared a recipe for,
(11:34):
because they had gotten theirhands on some garlic scapes but
they had made this beautifulgarlic scape compound butter
that had like Parmesan in it,and they shared the recipe over
there and, oh my God, I will beincorporating that into my food
menu soon, because I still havesome garlic scapes left to use
and this seems like a beautifulway to use it.
And someone else also sharedsome high protein peanut butter
(11:57):
balls over there as well, andI'm going to be trying those out
too.
Just because I'm going camping,I'm looking for hearty food to
bring with me when I'm camping,and this seems like it would be
really fit the bill.
That was a really great recipe.
That was also no bake.
So if you're looking for fun andinteresting recipes from people
who have made them in their ownkitchens, then I suggest you
head over to Bite Me CannabisClub, because it is a lot of fun
(12:18):
over there.
I gotta say I don't want totoot my own horn.
God, that's such a cliche of a40 odd yearold woman.
I'm really proud of thecommunity that's growing over
there, so I would love to haveyou in it, and there's lots of
fun and interesting people Withthat.
My friends, I'm going to leaveyou with this recipe.
I would love for you to try itout.
(12:39):
Share your picks with me aswell, because it's a beautiful
salad to photograph too.
I would love to hear how youfind it if you try it out With
that.
My friends, I am your host,margaret.
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Season Two Out Now! Law & Order: Criminal Justice System tells the real stories behind the landmark cases that have shaped how the most dangerous and influential criminals in America are prosecuted. In its second season, the series tackles the threat of terrorism in the United States. From the rise of extremist political groups in the 60s to domestic lone wolves in the modern day, we explore how organizations like the FBI and Joint Terrorism Take Force have evolved to fight back against a multitude of terrorist threats.
Dateline NBC
Current and classic episodes, featuring compelling true-crime mysteries, powerful documentaries and in-depth investigations. Follow now to get the latest episodes of Dateline NBC completely free, or subscribe to Dateline Premium for ad-free listening and exclusive bonus content: DatelinePremium.com
NFL Daily with Gregg Rosenthal
Gregg Rosenthal and a rotating crew of elite NFL Media co-hosts, including Patrick Claybon, Colleen Wolfe, Steve Wyche, Nick Shook and Jourdan Rodrigue of The Athletic get you caught up daily on all the NFL news and analysis you need to be smarter and funnier than your friends.