November 7, 2024 • 62 mins
RED Episode 297 Run, Eat, and Drink Like a “New Yawker”
SHOUT OUTS
If you want a shoutout on the show for you or someone you love, email us at info@runeatdrink.net or call us at 941-677-2733 and leave a message.
Shout out to Janine, Big Ed, and Joe in New York, who gave us stellar recommendations for this episode.
Congratulations to Andi, our fellow D Squad Ambassador, and Michael Leslie (aka @rundisnerd) for completing the Chicago Marathon while we were dealing with Hurricane Milton, so the shoutouts are a bit delayed!
We have to mention it again because we are so grateful… Huge shout out to Greg and Jovanna, owners of Nice Guys Pizza. They have introduced their fall cocktail menu, and a drink is at the top of the list called “I Dream of Autumn Barbie.” $2 from each drink sold will go to The DONNA Foundation to support their mission to help those battling breast cancer and the support they give to ground-breaking research that will finish breast cancer.
We will also have an online auction next month for the DONNA Foundation… stay tuned for some great items for our Runcation Nation Community that are not so close to Cape Coral and Nice Guys Pizza.
Thanks to all our patrons and everyone in the Runcation Nation for your support and encouragement. Because of you, we have kept the show going over the last two years, so thank you!
Thank you to Dean Gerber, Associate Producer of our show, and Josh Ozbirn, Executive Producer of the podcast, too!
RED Episode 297 Run, Eat, and Drink Like a “New Yawker”
This episode features a 5K, breakfast, and cocktails from one of New York’s most famous boroughs, BROOKLYN. (*Accent not included.)
RUN
Classic Apple Pie Half Marathon and 5K benefitting the Never Stop Running Foundation at the Veterans Pier In Brooklyn
https://events.elitefeats.com/24applepie
EAT
Dyker Park Bagels in Brooklyn, New York
https://www.dykerparkbagels.com/
https://www.facebook.com/dykerparkbagels
https://www.instagram.com/dykerparkbagels/
DRINK
Standard Wormwood Distillery at Industry City in Brooklyn
http://www.standardwormwood.com/
https://www.facebook.com/standardwormwooddistillery
https://www.instagram.com/standardwormwooddistillery/
THAT’S A WRAP!
Thank you for listening! Because of your support, we are in our eighth year of the podcast! Don’t forget to follow us and tell us where to find you next on our website, Facebook, Instagram, and X. Also, check out our store on the website and get some swag, thanks to Pure Creative Apparel. Thanks to www.PodcastMusic.com for providing the music for this episode, too!
Mark as Played
Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
Hi everyone.
It's Mevka Flezgahi, the BostonMarathon, new York City
Marathon champion and Olympicsilver medalist, and you are
listening to the Run Eat Drinkpodcast.
Speaker 2 (00:14):
Welcome to the Run Eat Drink podcast.
We feature destination racesfrom across the country and
after the race, we take you on atour of the best local food and
beverage to celebrate.
So, whether you are an eliterunner or a back-of-the-packer
like us, you'll know the bestplaces to accomplish, explore
and indulge on your nextruncation.
(00:36):
Hey, welcome to episode 297 ofthe Runny Drink Podcast.
I'm your host, Amy, and I'myour co-host Dana.
Do you know why I said it likethat?
Speaker 1 (00:50):
You're three away from the big 300.
Speaker 2 (00:52):
What should we do?
Speaker 1 (00:54):
Kick a Persian into a well.
Speaker 2 (00:56):
I don't understand.
Oh, the movie, it's a reference.
This is Runny Drink Podcast.
Runny Drink Podcast.
Yeah, I don't know.
Anyway, we're not going to dothat, or are we?
I don't know.
I was going to say don't,you're the chief, don't limit me
.
Operating.
You're the chief executiveofficer of our podcast.
Speaker 1 (01:20):
Small but mighty company.
Speaker 2 (01:22):
Yes.
Speaker 1 (01:23):
Yeah, we'll talk about it if a messenger shows up
with the the severed heads ofkings and throws them at our
doorstep wow, we're going thethe historical.
Speaker 2 (01:32):
Okay, I might need another beverage for this oh
gosh, welcome to the showeverybody.
Speaker 1 (01:39):
It's.
As we're recording this, weactually have, uh, hurricane raf
soon to be Hurricane Raphaelchurning off the coast of
Florida, heading to our friendsover towards Louisiana,
mississippi and Alabama.
So our thoughts go out toeverybody who's going to be over
on that part of the Gulf Coastthat may be encountering the
(02:01):
storm in the next day or so.
Speaker 2 (02:04):
Everybody in the Runcation Nation.
Please stay safe.
Speaker 1 (02:07):
We're getting the first bands of that today here
in Florida it's a big storm,yeah.
Yeah, Everybody looks.
When you look at the hurricanemaps, they look at the spaghetti
models, which are great, butthat's where the eye is going to
pass and they forget that thingcan go like a thousand miles in
each direction or 500 miles ineach direction.
Speaker 2 (02:27):
Have I told you how I can't wait until it's not?
Speaker 1 (02:30):
Until it's not what.
Speaker 2 (02:31):
Hurricane season yeah , I know?
Speaker 1 (02:34):
Yeah, we're three weeks away.
Speaker 2 (02:36):
I can't wait I can't wait December 1st.
Speaker 1 (02:39):
we're out.
We're out of the window.
Speaker 2 (02:42):
Out of the cone of certainty.
Speaker 1 (02:44):
The cone of uncertainty or the cone of
certainty, it's certain thatit's likely to happen.
Sadly, it's just been a busyseason for us here.
Speaker 2 (02:52):
When you were in the cone of certainty for a
different storm, I was in thecone of, not in the cone of.
I was not in the cone ofcertainty.
Speaker 1 (03:05):
You evacuated I evacuated.
Speaker 2 (03:06):
I evacuated, yes, that is correct.
Speaker 1 (03:08):
And for hurricane milton, for hill or hurricane
milton, yeah, we're only goingback a couple of weeks.
It's not like it's been thatlong it has not we're pushing.
I think four weeks now sincemilton yeah and yeah, you had
the opportunity to go up to newYork.
You had a work thing and it wasfunny, we were talking about it
and I'm thrust into the city'spreparation for the storm and
(03:34):
Amy's just, you know, doing herdaily work thing, and then she'd
ask about it see a little biton the news.
And then I think one night wewere talking and I said if you
are going to go anywhere youneed to be out of the state of
Florida by Tuesday, Otherwiseyou're not going anywhere.
Because we were already seeingeffects and we were also seeing
(03:56):
what other cities were doing,what airports were doing.
Speaker 2 (04:00):
And what was coming slowly?
Speaker 1 (04:01):
south to us and what was coming?
Speaker 2 (04:02):
slowly south to us.
Speaker 1 (04:04):
And, as it was developing earlier in the week I
think, got up to a Cat 5 outthere as it was closer to Pinar
del Rio and the YucatanPeninsula no-transcript.
Speaker 2 (04:53):
She is just so excited about our podcast, tells
her family and friends and theyscour the area and they found a
5K and half marathon that Icould do while I was up there.
I could choose and it's calledthe Classic Apple Pie Half
(05:18):
Marathon in 5K.
I ended up doing the 5K because, as everybody knows or if this
is your first time listening inthe Runcation Nation, our family
is combating numerous injuries.
Here the Koston household isbattling injury.
Speaker 1 (05:32):
We're old and broken.
Speaker 2 (05:33):
And we're currently broken and trying to work our
way back.
Because we love running and welove this community, we're
choosing some shorter distancesfor now Nothing wrong with that
and so it was so kind of them tolocate some fantastic race
options, some food and beveragewhich is why I called this
(05:56):
episode Run, Eat and Drink Likea New Yorker A New Yorker.
Speaker 1 (06:03):
This, I think, is a first for the show.
We haven't had any food orbeverage content, or running
content for that matter, fromthe Big Apple.
Speaker 2 (06:14):
From our perspective.
From our perspective, we didhave.
Speaker 1 (06:18):
Yeah, we've talked about the New York Marathon, but
we haven't had any that wepersonally have run, so you
broke new ground here.
Speaker 2 (06:25):
So Anna Runs on Coffee gave a great recap of the
New York City Marathon andshout out to everybody in the
Runcation Nation who ran thatwhich just happened this past
weekend Weekend along witheverybody who ran and completed
any races at Wine and Dine.
But yeah, so this is firsthandexperience.
At least half of your podcasthost team here at the Run Eat
(06:47):
Drink podcast got to experienceand I'm just I'm glad for it.
Speaker 1 (06:50):
Yeah, no, absolutely.
I was just enjoying deliciousMREs and no power, and all that
while you were sending me photosof the New York City skyline
and all this amazing food andbeverage you were getting.
But that's fine.
Speaker 2 (07:05):
It's great you did that to me in Boston you didn't
have a hurricane happening hereI did not, but you still sent
those things to me.
Speaker 1 (07:14):
But you didn't have a hurricane here.
This is like the Leslie Chow,did you die?
Speaker 2 (07:20):
Okay.
Speaker 1 (07:21):
No, but I was glad that you were able to get out of
here and that you were able tofind some good stuff to bring
back to us.
Speaker 2 (07:29):
That'll be me and Buck and Danny and Natasha and
Bruce, and we'll just be likecamping.
Eating in the dark when wedon't have any power Camping
glamping.
Speaker 1 (07:37):
Water up to your neck , something I don't know.
No, no, no, no, no.
So I'm excited to hear aboutthe Apple Pie 5K.
I saw your photos that you sentregarding it, but you've also
got some great food and drinkthat you were shared with you, I
am totally telling you, bypeople who know the scene up
there.
Speaker 2 (07:54):
Yeah, we always talk about we want to go where the
locals go and sometimes we dochains and that's fine.
But this was just an experience.
I had a first rate tour guide,family, yeah, and friends to
just take me and I could exploreand indulge.
Speaker 1 (08:14):
Now some great stuff I was gonna say, with the chains
thing, you'll hear people referto chains and they'll default.
That's a default dig on a place.
Speaker 2 (08:25):
I don't necessarily see it as negative because we've
covered chains before.
Speaker 1 (08:29):
We typically don't we typically, if we do, it's
usually a smaller regional chainthat we can't get back home.
But chain's not always a badthing, no, and so we'll cover
those occasionally, sure, but wedo like to support local where
we can.
Speaker 2 (08:47):
We do, and this time we really did.
So the beginning of our shoutout starts off with a shout out
to Janine, big Ed and allJanine's friends and family,
specifically Joe in New York,who gave us stellar
(09:08):
recommendations for this episode.
So thank you so much, yeahthat's fantastic.
All our New York friends.
Speaker 1 (09:15):
Yeah, and again.
While this was going on, therewere plenty of other things
happening in the RuncationNation, so we also want to say
congratulations to Andy, ourfellow D-Squad ambassador, and
our friend Mike Leslie, akaatrundisnerd on Instagram, for
completing the Chicago Marathonwhile we were dealing with
(09:36):
Hurricane Milton.
Speaker 2 (09:37):
Yes.
Speaker 1 (09:38):
I think that they were having a better time of it
than we were back here.
Speaker 2 (09:42):
Yes, yes, and actually Chicago allowed me to
defer because of Milton.
Speaker 1 (09:48):
Okay, so tell that story a little bit, because you
told me that and I'm like that'sreally cool.
Speaker 2 (09:54):
Yeah, we're in the middle of the shout outs, which
we'll get back to in a moment,but shout out to the Chicago
marathon.
I guess this is brings me tothe shadow to the Chicago
marathon, who sent all of us anemail and it said we know some
of you have been impacted byHurricane Milton, have had to
evacuate or can't travel to race.
(10:14):
So here is a code If you needto defer, you can.
And I was in the car withJanine.
We were driving to Nespresso'sheadquarters in the city.
When you got that when I gotthat and I was like, yay, this
was hours before you were here,hunkered down at the police
department, starting to feelsome really bad effects of the
(10:37):
storm.
So I was just like hey, classy,class act, here we go.
Speaker 1 (10:43):
That really is.
Speaker 2 (10:45):
it was great and I really appreciate them having
the foresight and the compassionand the empathy to uh, do that
for us.
Speaker 1 (10:56):
So very nicely done yeah, so super cool um.
We also want to mention ourfriends.
G, greg and Jovina are theowners of nice guys pizza.
Speaker 2 (11:06):
We have to do it again.
Friends of the show.
Yeah, we have to do it again.
Speaker 1 (11:10):
We have to do what again?
Speaker 2 (11:11):
We did it.
We did it as a shout out in ourlast episode.
Speaker 1 (11:14):
Okay, I see what you're saying.
Yeah, but we just can't.
Speaker 2 (11:17):
I just couldn't when I was doing the notes in the
outline.
Speaker 1 (11:28):
One week's not enough .
One week's not enough, yeah no,they are just wonderful people.
We've talked about them on theshow, we've featured them on the
show.
They are also sponsors of theshow, they're patrons, but what
they've done to help us and helpus further our mission as Donna
Ambassadors is just amazing.
They introduced their fallcocktail menu and, by the way,
they do amazing cocktail menuswith the theme of your uh, if
(11:50):
you're a Schitt's Creek fan,they'll do a menu.
That's just all cocktailsinspired by the show and named
after things from the show.
Speaker 2 (11:56):
I think we even talked about it last Christmas
how they did Well during theholiday season.
They did a whole like a photoalbum oh they're, they're which
we.
Speaker 1 (12:05):
They still owe us a copy of the menu cocktails.
Speaker 2 (12:08):
It was amazing they were.
They posed for family photos.
The whole.
Speaker 1 (12:12):
It was great like it was professionally shot that
with their staff.
So wonderful, it was so cuteand the drinks are phenomenal
too.
Speaker 2 (12:21):
It's not just buzz or press or press no.
Speaker 1 (12:24):
And they don't just rename common drinks either.
They make specific drinks, theychange up the menu, they have
their staples.
Speaker 2 (12:33):
They add their own touch to everything they do.
Yeah.
Speaker 1 (12:36):
And what they've done is they have taken a drink that
they named after you, the IDream of Autumn, barbie, and
it's right at the top of thelist and to describe it I would
say it's an autumn or fall.
Take on a old-fashioned with alittle bit of spiced pear is the
(12:57):
best way I could describe thisdrink.
Speaker 2 (13:00):
So they describe it as nutty, apple, warm spice.
No, they describe it.
Oh no, I'm sorry.
I dream of let me start over.
I dream of autumn, barbie,bourbon, spiced pear, maple,
orange and black walnut bittersand their little aside which is
(13:20):
normally oh, it's warm spices,it's a twist on a white Russian
or whatever.
Last year they had to do, wehad this drink before the Barbie
movie.
Speaker 1 (13:31):
They did.
Yeah, which is true, they did.
Speaker 2 (13:33):
Yeah, so it's like a pear kind, of spiced, old
fashioned yeah.
Speaker 1 (13:38):
You were talking with the bartender a friend of ours
and friend of the show, yes andshe was saying what are you
looking for, what do you want todo?
And then she jotted this downin her little Notebook, journal
yes, notebook that she kept.
And then this became a menustaple for the fall.
(14:00):
So that's not the cool part.
Speaker 2 (14:01):
It is cool to get a drink named after you.
Speaker 1 (14:02):
That's cool.
Speaker 2 (14:02):
They are donating two dollars for every one of these
drinks sold to the donnafoundation to support their
mission to help those battlingbreast cancer and they also
support just groundbreakingresearch with the Mayo Clinic in
order to finish this diseaseand ensure that in the future,
(14:24):
people do not have to suffer theeffects as long they don't have
to choose between paying fortheir groceries or for power or
for whatever their family needs,and choose between that or
treatment.
Exactly they.
They do that.
They support groundbreakingresearch.
(14:45):
To finish, breast cancer it's Icannot.
I just had to add it to theshout outs because it is an
amazing thing.
Speaker 1 (14:55):
Yeah, and we didn't know that they were going to do
that.
And no, I asked.
Speaker 2 (14:59):
I said can you just could you maybe do 50 cents or a
dollar?
He's we're going to do two.
Hello I, they're just fabulous,Greg Jovina.
Speaker 1 (15:11):
And here's the other secret they have these things
called little helpers.
Speaker 2 (15:14):
Oh, it's so great yeah.
Speaker 1 (15:17):
Nice Guys has a small canning machine and they will
do canned cocktails.
Yeah, to include, by the way,not this particular drink, but
even their smoked cocktails.
They will send it home with ajar of smoke and they I brought
Autumn Barbie home.
You've done that, I know Ibrought Autumn.
Speaker 2 (15:37):
They'll can Autumn Barbie.
Speaker 1 (15:38):
They will can Autumn Barbie.
So if you want to get it to go,you can do, and $2 from every
drink sold going to the DonnaFoundation.
Greg and Jovena, you areabsolutely fantastic people and
we cannot.
We love you cannot thank youenough for doing that.
Speaker 2 (15:55):
We're also going to be doing an online auction next
month for the Donna Foundation,which is actually this month,
yes, so which is?
Oh, we're in November aren't we, we're?
In November and I, just when Iwas doing the notes and I was
making sure everything wasupdated, I was like, oh, it's
not next month.
Speaker 1 (16:08):
We're going to be doing an online auction here
soon, because I can't keep trackof what week it is.
Speaker 2 (16:14):
I can't keep track of what month it is.
Dana, I'm sorry.
Speaker 1 (16:18):
If you stay tuned, we're going to have great items
for the Runcation Nationcommunity For those of you that
aren't so close to Cape Coraland Nice Guys Pizza that you can
enjoy as well.
Keep an eye out for that.
Speaker 2 (16:27):
I have one more shout out.
Okay, I would like to wish avery happy birthday to you.
Speaker 1 (16:34):
That's early, but thank you.
Speaker 2 (16:36):
On Thursday this week you're going to be 25, with a
little bit of practice, with alittle bit of practice.
So happy birthday to my co-hostand thank you for making this
show wonderful.
I hope it's a great day for you, thank you.
Speaker 1 (16:48):
If you want a shout-out for you or someone
else you love on the show, emailus.
The email address is info atruneatdrinknet.
That's info at runeatdrinknet,or you can call us At
941-677-2733.
Speaker 2 (17:03):
You can leave us a message, we can play that
message.
You can actually text us theretoo.
Speaker 1 (17:09):
Leave us a message.
Speaker 2 (17:10):
But leave us a message because we would love to
make you Runcation Nationfamous Like Dawn.
Of Dawn be joyful.
Was run Disney, famous on alltheir social media channels for
wine and dine this past weekend.
Speaker 1 (17:23):
There you go.
Speaker 2 (17:24):
It's just.
But the runcation nation thingis way bigger.
Speaker 1 (17:27):
It's way cooler.
Speaker 2 (17:28):
Way cooler.
Speaker 1 (17:29):
Let's talk running.
Speaker 2 (17:30):
Let's talk running yeah.
Speaker 1 (17:34):
So the classic apple pie half marathon and 5k in
Brooklyn benefiting the neverstopped running foundation,
which encourages fitness in thecommunity, that is the race you
did.
Speaker 2 (17:46):
That's the race I did and they had a half marathon
and a 5k distance and it startedmid-morning like seven or
eight-ish, so I rolled out ofbed and I woke Janine up, j9.
And I said Joe told me aboutthis 5K, let's go do it, and
she's, I'll drive you there.
(18:06):
I still haven't gotten her inon the.
I was like we can walk thewhole thing.
The time limit for the 5K is aslong as the half marathon
course is available.
Speaker 1 (18:17):
Oh, wow, okay.
Speaker 2 (18:18):
Because it's actually the 5K is one loop.
Speaker 1 (18:21):
Mm-hmm.
Speaker 2 (18:21):
And then the half marathon is what four loops.
Speaker 1 (18:24):
Four and a half or give or take, right?
Speaker 2 (18:26):
I mean, it went out just a little bit further than
the 5K loop, but I was like youcan do it, you can do it.
She's like I'll cheer you on,I'll cheer you on.
I'm still hoping she's inspiredby everything she saw and wants
to do it, maybe 5K with me nextyear.
Okay, yeah.
And when we this was in betweenwhat the Brooklyn Bridge and
(18:51):
the Veranzana.
Yeah, I was going to butcherthat.
Speaker 1 (18:55):
You can see it as you run the loops I saw you on, so
that looked like it was runningalong the water for a good bit
of it, yes, and almost entirelyokay yeah, and I actually think
it was entirely.
Speaker 2 (19:10):
But uh, it was just beautiful and off in the
distance you could see thestatue of liberty, the freedom
tower.
Wow, I cannot tell you.
And it was such afamily-friendly, dog-friendly
course.
We saw strollers, we saw Ireally wanted to stop and ask
these guys.
(19:30):
They were dressed in um dresses.
I don't know if it was afraternity thing, because they
were about that age, college ageon the course, but it was just.
We got there and we saw the 9-11memorial that was dedicated for
Brooklyn.
We had bib check-in or packetpickup, which was flawless.
(19:54):
They had a little tent set upand they had our number and I
registered that morning.
Speaker 1 (20:00):
Okay, I was going to ask you, so you've got the link
here.
We'll have the link in the shownotes.
That was eventselitefeatscomslash two, four.
Apple pie.
Speaker 2 (20:09):
Yeah, and elite feats .
They do not just the apple piebut there are a bunch of events.
So this one having coming onalready, you can still see their
upcoming events and findsomething that works for you,
because their organization wasjust on it.
Speaker 1 (20:26):
Okay, so they had done this once or twice.
Oh yeah, Based on what yourexperience was Did it seem like
there was morning of?
So it was morning of packetpickup.
I rolled out of bed andregistered.
You rolled out of bed and didit, okay.
Speaker 2 (20:37):
Online so as long as it's not sold out, you can get
in there and up to the morningof and you can do Packet Pickup
the morning of.
And I didn't look because itwas something that was brought
to my attention right after Iarrived in New York.
But, I am sure that they hadpre race day pickup and this is
(20:59):
a great example.
Speaker 1 (21:00):
Like you went for quote unquote a business trip,
you've left earlier than you hadintended, but so you go up
there and on a Lark you get toldby friends, new friends, I have
there, there's a 5k thisweekend, you can do yeah.
And you just went Okay, cool,yeah, Bang, and you were able to
get in, get there, pick up, noproblem.
Speaker 2 (21:22):
No problems.
Speaker 1 (21:23):
Okay.
Speaker 2 (21:24):
No problems.
So we had packet pickup, we hadthree or four porta potties
there and they were setting upthe after party, which included
a medal, which included littlemini apple pies for each
participant.
They had seltzer water Hold on.
Speaker 1 (21:43):
Back up.
Okay, when you say apple pies,because I'm a child of the 80s,
I'm envisioning theold-fashioned McDonald's apple
pies that were fried in likelard.
Speaker 2 (21:54):
No, it was an actual pie.
Speaker 1 (21:56):
Like a little round circular pie.
Speaker 2 (21:58):
Yeah, I have a picture of me in the episode
artwork with it, along with themetal which is a slice of apple
and I'm looking at the metal.
Speaker 1 (22:06):
You got it sitting there next to you.
I think that's adorable for fora 5k metal.
That's pretty darn good metal.
Yeah, it's metal, that yeah.
Speaker 2 (22:12):
It's metal.
Speaker 1 (22:13):
That's nice.
Speaker 2 (22:14):
And the ribbon says Elite Feeds, classic Apple Pie,
half Marathon and 5K.
And there were Tyvek bibs thatwe got with timing on the back.
Speaker 1 (22:26):
So it's chip-timed.
Speaker 2 (22:27):
Chip-timed Okay, and I really like their tagline,
which is Slice Baby, and theshirt for the 5K and I think it
was the shirt for the half aswell.
It's a cotton shirt.
Speaker 1 (22:44):
So not really meant to be run in.
Not meant to be run in.
Speaker 2 (22:47):
You don't want to do that especially on the half the
longer distances.
But it's a nice dark red coloryeah it's nice.
Has their logo and it saysSlice and it has, you know, just
all the sponsors on the frontand really nothing on the back
that's different yeah, usuallythe sponsors are on the back, so
it's a nice color and it was,and at the same time as this 5k,
(23:11):
I was the donna 5K.
That was the fall race in theFearless Series.
The 5K that's at the golfcourse up there in Jacksonville
was going on.
Speaker 1 (23:26):
Which we haven't done , that one yet.
Speaker 2 (23:28):
No, and I knew that I couldn't make it there because
I was going to evacuate for thestorm.
So I so this race did doubleduty in that I could run this
and complete my virtual.
So it's like a two for one kindof thing.
So I was wearing our runningdrink podcast breast cancer
(23:49):
awareness shirt.
So when I came to packet pickup, one of the people that was
manning the giving people themedals and the shirts and the
and everything at the afterparty like the apple pies and
the drinks, was like yeah, I'm acancer survivor.
Speaker 3 (24:06):
Oh, wow.
Speaker 2 (24:07):
I need to take a picture of your getup, cause I
had every, I had all the thingson and I used the bib boards
that Jojo gave us for the Donnamarathon weekend that year that
(24:30):
we had the runcation meet upthere, so it was just.
It was great, and those whocheer on runners, no matter
where they are from, are thenicest people you ever want to
meet.
Speaker 1 (24:46):
And some of my best friends are New Yorkers, so I
don't yeah.
Very undeserved reputation.
There are a-holes in everystate and every city in the
country.
Speaker 2 (24:57):
Yeah, so this went off, I don't know, seven or
eight in the morning and it wasright along the water.
It was flat the entire way andthere were benches all along so
that people who were cheeringcould sit.
And then when their people werecoming around the loop, they
had signs they were cheering ontheir fellow, their family
(25:21):
members or their friends ortheir fellow runners, and there
were running groups outside therace that were using that as
running trail and you could have, as you run, this thing you
could have there were stairs oryou could go flat.
(25:41):
There were well, that seems likea no-brainer to me you know
those people who are needing toget that stair work and needing
to get that hell work.
And there you go.
You had options.
You can go to the flat nothanks or you can do the stairs
and I'll see if I can post, likeI took video of that.
I took video of the stairs andI was like, hey, should I do
some stair work?
Kill work.
What do you?
Speaker 1 (26:01):
what do you thought?
I know how that went.
Speaker 2 (26:03):
And I chose to do the flat because of the injury
current injury so all in all, Ijust people were friendly and
cheering all along the courseand it was just beautiful.
The weather was beautiful.
Speaker 1 (26:18):
I was going to ask what was temperature like?
Speaker 2 (26:19):
The humidity was non-existent.
Speaker 1 (26:22):
Nice.
Speaker 2 (26:24):
And it was a lovely breeze.
It was in the 40s or 50s.
Wow, nice, just amazing.
Speaker 1 (26:34):
I know some of your nighttime photos you sent you
had like woolly hats on, so itwas a good bit cooler up there
than down here.
Speaker 2 (26:41):
It was so great, it was just great.
The time of year, theenvironment, makes you so
thankful for those experiencethat you happen upon.
Speaker 1 (27:04):
Okay, you mentioned a loop.
Is it a loop or is it an outand back?
Speaker 2 (27:10):
The people who were doing the half marathon.
They kept doing the same.
Speaker 1 (27:14):
Doing a loop around.
Speaker 2 (27:17):
And it was a little bit longer.
The half marathon loop was alittle bit longer than the 5K
turnaround.
Speaker 1 (27:23):
Okay.
Speaker 2 (27:23):
But the 5K was.
You come to the turnaround,there was a water stop and we
only did that once and our loopwas just a tad bit shorter than
the half marathon loop that theydid, I believe four times.
Four times.
Speaker 1 (27:38):
Nice.
Speaker 2 (27:39):
Yeah, and as I was coming to the finish, janine was
there on the phone with herfriend who had recommended the
race and it was, and they hadphotos that I got for free and
Wait, you mean the race had?
The race had photos.
Yeah, it was fantastic,fantastic.
(27:59):
I would definitely recommendevents by this organization so
the online registrationdifficult process so easy how
expensive?
So easy.
Uh, let's see, let me, I didn'teven you do last minute things
and just, yeah, you get themetal, you get the shirt, you
get the table.
(28:20):
talk apple pie, which isapparently a thing.
I didn't know, that was like athing, but apparently Janine
said Table talk being the brand.
Yeah, yeah.
And how did it taste?
I don't know, because I left itfor big Ed.
Speaker 1 (28:36):
oh, okay to have big ed, we're gonna need to review
the apple pie it was notexpensive at all, it was 50
bucks oh, that's not bad at all.
Yeah, a little less than 50 foreverything that you're
describing and what you gotthere.
Speaker 2 (28:48):
That sounds more than reasonable, yeah and I don't
know how that I don't recalllooking at the half because I
was thinking I'm just gonna dothe 5K because so was it where
you started and ended?
Speaker 1 (29:00):
Was it like a park?
It seemed like a trail Part ofa linear park, part of a linear
park?
Yes, Along the river.
I would say linear yeah.
Okay.
Speaker 2 (29:09):
Yeah, all right, and I just loved how you could see
all the sites in the distanceand you and people had benches
and it was just, and you, it wasjust beautiful, it's beautiful
pretty cool looking at thestatue of liberty off in the
distance as you're running like,okay, that's pretty awesome.
Speaker 1 (29:30):
The last time I saw the statue of liberty,
admittedly, I was on a littlebit of a VIP tour oh 08, and I
was on a NYPD harbor boat, butyou know, running along the
river would have been prettycool too.
Speaker 2 (29:44):
It was.
I really enjoyed it.
I had Janine put the medalaround my neck in place of you,
because I know traditionallywe'll put the medals on each
other, which is one of myfavorite parts of the end of a
race, so it meant so much to methat she was there to do that
and to get me there.
She is an experienced driver.
(30:09):
Yeah, that's code, I know.
Speaker 1 (30:10):
Yeah, okay, that's code, I know yeah.
Speaker 2 (30:15):
Okay, listen, if you're a daily driver in the New
York City metropolitan areayou've got to be a quote unquote
experienced driver.
She did a great job Okay.
Speaker 1 (30:34):
I have no complaints and all the appreciation in the
world.
Listen, you didn't come backtraumatized like you did when
you went out to California witha former boss of yours which I
don't know that you've everfully recovered from.
Speaker 2 (30:44):
I don't think so.
Speaker 1 (30:45):
Okay, so this race here, would you say number one,
would you do it again?
Yeah, Number two.
If somebody's traveling in thetime of year when this is being
offered, would you recommend it?
Speaker 2 (30:57):
Yeah, I would totally recommend it because the
weather's great, theorganization is fabulous, you
meet great people.
Speaker 1 (31:06):
Yes.
And then I have anotherquestion, because I saw the
photos you were sending back andit seemed contemporaneous to
the race.
But it may not have hadanything to do with the race.
So you got done running andthen I start seeing pictures of
dogs, yeah.
Speaker 2 (31:20):
Dogs.
Speaker 1 (31:21):
You went to an adoption event.
Was that part of the race?
No, or was that just okay?
That was just something thathappened.
Speaker 2 (31:27):
That was separate, Separate but afterward those
dogs appeared during the drinksegment of our show.
Speaker 1 (31:35):
Oh, okay, so we're going to get to that, yeah.
Speaker 2 (31:38):
Okay, yeah.
Speaker 1 (31:40):
Yeah, so it's coming.
I kept seeing the photos.
It was not tied to the racethough.
That was what I was wondering.
Was it part of the race?
Congratulations, you've justdone this 5K at Dr Stog.
No, you know what will make youfeel better?
A puppy, although that would begreat, that would be amazing.
You would feel much betterafter a race if you had this
lovely puppy licking your face.
Yeah.
Speaker 2 (32:01):
Okay, yeah, your face , yeah, okay.
Yeah, there were so manypigeons there too.
Yeah, it's new york.
Yeah, it was great.
It was so great.
Yeah, but no, okay, before wetalk about the puppies, let's
talk about food.
Let's talk about food, okay,because I was hungry here's the
thing I was jealous because,again, I'm back, you were well,
I'm back here.
Speaker 1 (32:21):
I'm I joke.
We didn't have to eat any MREs,but we did have some frozen
burgers that were this like inthe morning.
And I'm like you're sending mepictures of the new york skyline
(32:48):
and this amazing food in themorning and I'm like, oh hell,
because I know what's cominglater in the day.
It's going to be power outagesand crap for the next 72 hours
so I shouldn't have sent you thepicture.
No that's fine, but I was justlike man.
I'm like.
You evacuated the right way.
You got the heck out of Dodge.
(33:09):
I did.
You didn't just leave the area,you left the region.
Speaker 3 (33:14):
I did.
Speaker 1 (33:14):
And again, if you're going for food, especially
breakfast, looks like you foundan awesome spot in New York for
breakfast.
Speaker 2 (33:25):
Janine and her friend Joe go.
Have you ever had bacon, eggand cheese on a roll Not on a
bagel on a roll, okay, so whenyou say roll, this is apparently
a thing.
Speaker 1 (33:32):
Yeah, okay, but when you say roll, what do you mean?
Speaker 2 (33:34):
Like a roll.
Speaker 1 (33:35):
Like a soft roll.
Speaker 2 (33:37):
Yeah.
Speaker 1 (33:38):
Okay.
Speaker 2 (33:38):
Yeah.
Speaker 1 (33:40):
I actually, I've never had that.
Speaker 2 (33:42):
For the first time I had it at Dyker Park Bagels in
Brooklyn and that is just adeli-like atmosphere as you walk
in and Janine had to circle theblock while I ordered our
sandwiches.
Because, there was no parkingavailable, there's no parking
available and there's no seating, so we did it like-.
Speaker 1 (34:02):
No seating like available or they don't have
seating.
Speaker 2 (34:04):
They don't have seating.
Get your food and go.
Yeah, you pick it up and you goGotcha Okay.
You pick it up and you go andyou have it elsewhere.
Speaker 1 (34:11):
Okay.
Speaker 2 (34:12):
And so we had it like real New York us Close enough I
can't do it, but we had it inthe car.
Speaker 1 (34:24):
Okay.
Speaker 2 (34:25):
In a parking space that she fought for, which
temporarily was a bus stop, andthen we could pull forward and
it was a parking place where wecould eat.
If you hear us talking aboutmoving the car moving as we're
having the sandwiches, thenthat's what's happening.
Is that we're fighting for aparking place?
It's like you're stalkingsomebody for a parking place.
Speaker 1 (34:46):
The photos look fantastic.
Now I don't know, and maybe youdo, dyker Park Bagels.
Clearly, if they're a bagelplace, they're a bakery, oh yeah
.
Do they do their own rolls too.
Is this all like cookedin-house?
Speaker 2 (35:02):
I don't know, I didn't.
I should have asked thatquestion.
Speaker 1 (35:06):
It appears so, based on the photos you've sent.
Speaker 2 (35:09):
Like they have the bagels, they have the home of
the chicken ridiculous which isapparently a chicken sandwich
that you have to have.
They've been there for 20 years.
You just it's amazing.
It's making my mouth water evennow just looking at the photos
that I am sharing with you, andthere's the death there.
Speaker 1 (35:29):
I took video of their daily case.
Speaker 2 (35:31):
Yeah, oh, and it was just like I can't even I, I just
can't even reliving.
It is just making me hungryyou'll be sharing this on social
media I assume because this isnot something you just keep and
hold on to yourself and look atall of the like chicken salad,
homemade chicken salad, eggsalad.
Speaker 1 (35:53):
So it's a full, it's a full service deli and they've
got a ton of house made stuff.
And the thing about New Yorkand we've been a couple of times
yeah, you know you, there areso many neighborhood spots that
are just killer.
They're just really good andyou've got to be, because in a
(36:15):
city of was it, 13 million now?
Speaker 2 (36:18):
Competition is fierce .
Speaker 1 (36:20):
It's absolutely fierce, so you've got to be good
and on your game to stay inbusiness.
Yeah, and places like this,they do just an amazing job.
So exactly what did you get?
Bacon, egg and cheese on a roll.
Speaker 2 (36:39):
I heard that there was a condiment that you had to
have as a New York staple.
I wasn't.
I didn't.
I was like are you serious?
Wasn't?
I didn't?
I was like are you serious?
There's like there.
Okay, there's a movie that mydad rarely went to the movie
theaters and there's a moviecalled Sweet Dreams, which is
the story of Patsy Cline, and inthis movie there's a scene
(37:03):
where she comes out of thebathroom and she sits down at
this diner and one of herbandmates is having eggs and
putting ketchup on those eggs.
Speaker 1 (37:08):
Mm-hmm.
Speaker 2 (37:08):
And she's like please don't eat that.
And so when Janine said to me,you must, okay, if you're not
going to get the sandwich madewith ketchup, then you have to
get it on the side so that youcan try a little bit of it with
the ketchup, because thesweetness she said, I just can't
(37:29):
describe it to you.
Just go in, just order it andthen we'll talk about it.
Speaker 1 (37:34):
There's a weird crossover here.
Oh, my mom was a big fan ofscrambled eggs with ketchup.
Speaker 2 (37:41):
No kidding.
Speaker 1 (37:42):
And I grew up with that, really yeah, coming from,
and my mom was born in 1937 inthe deep South in Macon, georgia
.
Speaker 2 (37:51):
You never told me that.
Speaker 1 (37:52):
Scrambled eggs with ketchup Big thing in my house,
so yeah.
Speaker 2 (37:56):
We've been married 26 , 27 years and you never told me
that.
Speaker 1 (37:59):
Yeah.
Speaker 2 (38:01):
Never Now I know the more you learn something new
every day.
We captured the moment, I did avideo and now I have the audio
to share in the episode.
Speaker 1 (38:13):
So you did the review in the moment.
Speaker 2 (38:15):
Yes, and Janine was so good to me.
She was just telling me how todo it like a New Yorker, and we
have that audio.
Speaker 1 (38:23):
So you ate the sandwich and then you flip
somebody off?
Is that what I'm hearing?
No, just kidding.
Let's play it.
Speaker 2 (38:31):
Yes, where we are?
Bruncation Nation, we are atDyker Park Bagels in Brooklyn,
new York, brooklyn.
What do you say?
Brooklyn, brooklyn?
I'm trying to learn the lingohere and I have my family, my
New York family, that's right.
Janine and Big Ed have beentaking great care of me as I
(38:54):
evacuated for Hurricane Miltonand discovered a race the
classic apple pie half marathonin 5K.
I did the 5K.
People were so great.
I sat in my car, great view ofBrooklyn in the water, awesome,
awesome.
What better way than to cap itoff with eating something unique
(39:19):
to New York that you can't getin Florida we're from and drink.
Speaker 3 (39:25):
You probably could.
Speaker 2 (39:26):
Yeah.
Speaker 3 (39:27):
But this is a quintessential New York quick
breakfast.
Speaker 2 (39:32):
My host and travel guide is Janine, or I like to
call her J9.
That's right, so she is amember of the Rencation Nation,
whose current bumper sticker iszero, zero miles completed.
Speaker 3 (39:47):
But I did a 5k once.
I almost died, but I did it.
Speaker 2 (39:50):
So her current bumper sticker is 5k walking and just
like me, because I'm injuredright now.
So now we're going to eat whatwe do, we accomplish, and then
we explore and indulge in thelocal food and beverage.
So what are we going to do,people?
Yes, we're at Dyker Park Bagelsin Brooklyn and I'm going to
have my very first ever.
(40:12):
Don't Hit Us, don't hit us.
Speaker 3 (40:17):
We're at a bus stop Very.
Speaker 2 (40:18):
New York.
Apparently, at Dyker ParkBagels you don't sit inside.
It is a deli.
You order and then you eat itin your car.
It's classic New York.
Speaker 3 (40:29):
Yeah, we typically don't do a bacon, egg and cheese
in a place.
You get it usually from abodega.
Speaker 2 (40:35):
New York.
Oh, so typically you get abacon, egg and cheese at a
bodega, yeah, and then you eatit in the car.
So I'm going all New York stylewith my host and tour guide,
janine Yep, and I did a bacon,egg and cheese on a roll,
toasted with just a little bitof pepper.
I forgot the butter.
Speaker 3 (40:55):
That's okay.
Some people eat it with butter.
I don't order it with butter.
Some people do that we know.
Speaker 2 (40:59):
Dude.
It looks delicious.
Some people eat it with ketchupLike me?
Speaker 3 (41:04):
Only a little.
I only like a tiny bit.
I don't even like ketchup.
Why?
But I can't explain it.
It's one of those, the skivats.
I skeeve the thought of ketchupon an egg, but on a sandwich
it's good, Looks good.
Yep, that's the roll.
You did bring a little bit ofFlorida to it because you had
them toast.
The roll which we typically donot do here, but we're going to
(41:26):
give it a go.
Speaker 2 (41:27):
I like the idea.
All right, I think it looksgood.
I think that I asked forwell-done bacon in honor of my
mother.
Speaker 3 (41:33):
Have to yeah, always no grizzly bacon here.
Speaker 2 (41:37):
All right, all right, let's see.
Are we doing it?
Speaker 3 (41:39):
breaking keto just for today.
Maybe a little tomorrow and inhonor of your visit, janine has
lost a hundred pounds.
Speaker 2 (41:48):
I did so.
She pays very close attentionto what she eats, so she follows
keto and she's lost a hundredpounds.
But yeah, we are having acelebration because we are safe
from the hurricane.
That's right, and we finishedthe 5k.
Now we we're going to have agreat cheers.
Clink it and then sink it asRhett on Good Miracle Morning
(42:09):
would say Rhett and Link, okay.
Okay now I think the roll isvery soft, even though toasted.
Speaker 3 (42:18):
No, it's good, it's not hot.
Yeah, they did a good job.
Speaker 2 (42:22):
Lightly toasted.
Speaker 3 (42:23):
And the eggs.
Speaker 2 (42:24):
they are the lightly peppered eggs Like it doesn't
need salt.
Speaker 3 (42:28):
No, you have salt to the bacon.
Speaker 2 (42:30):
Yeah.
Speaker 3 (42:31):
All right.
Next you're going to try alittle bit with ketchup, right,
just put a little dollop, likehere, and you're going to see
what the sweetness does to thatsandwich.
It doesn't make sense.
It's like American.
American, yeah, we did noAmerican.
Absolutely Always yellowAmerican on a bacon, egg and
cheese Always yellow American,yeah.
Speaker 2 (42:52):
All right, all right Very simple, very good.
Okay, so we've talked about themain components that we
currently have in the sandwich,and what do you think this
ketchup?
Speaker 3 (43:00):
does.
Speaker 2 (43:02):
It adds a little sweetness okay, heinz ketchup
always all right, you can seethe little flecks of pepper.
Are you ready?
I'm ready.
Speaker 3 (43:15):
I'm skeptical.
I don't blame you, I was too.
All right, it's good all right.
I like it I think, here we go,I don't care okay all right,
she's going back in with theketchup.
Did I not say it?
I knew it's good right.
Speaker 1 (43:28):
Yeah.
Speaker 3 (43:28):
You can't explain why , but it's good.
I highly recommend.
I would not see.
I would not eat scrambled eggsin a plate with ketchup on it.
It has to be a component of thesandwich.
You think it's?
Speaker 2 (43:41):
because of the bread.
Speaker 3 (43:42):
Yes, the bread is a buffer.
You think it's because of thebread?
Yes, the bread is a buffer,otherwise, all you get is
ketchup.
You just put a little ketchup,it does something to the eggs,
but then you still get thesmokiness of the bacon.
You do, you do which is veryimportant that you don't have
grizzly undercooked bacon.
I know some people like bacon,like that, but I like crispy
bacon myself.
Speaker 2 (44:00):
You're right, it's American.
Speaker 3 (44:07):
There's no sharpness to the cheese.
No, you don't.
It's really for the look and alittle bit of texture.
You're not really getting a lotof American cheese taste, but
you could do a different cheese,but then it would not be a
classic BEC.
Speaker 2 (44:14):
I'm doing what you said yeah, I'm glad you like it,
because the tip is when you goand you travel and you happen to
have a friend in the area whereyou're runcationing, listen to
them and listen to theircommunity so that you can
explore local food and beverage.
Good right, I'm glad you likeit.
(44:34):
I got a caramel latte.
Speaker 3 (44:37):
Oh, right now.
Speaker 2 (44:38):
Yeah, I don't know, we're coffee people.
Speaker 3 (44:42):
We don't discriminate .
We do, but we don't.
Sometimes you're out and youcan't have an espresso machine,
so you need to get coffee on thego.
So we try to get good coffee.
We'll see.
I'm curious, a caramel latteit's not overly sweet.
Speaker 2 (44:57):
I think that they maybe just do some of the syrup
the latte's got milk're going tohit up some other spots today
too, so you could get a goodcoffee.
You can get black coffee, youcan get whatever in there.
Speaker 3 (45:10):
They have a whole menu.
Speaker 2 (45:12):
But we're going to show you more of New York as we
now that the accomplishment, nowthat the running is done, we're
going to explore and indulge inlocal food and beverage.
So cheers to Janine andeverybody in the Runcation
community that has givenfantastic tips so that we can
(45:33):
accomplish, explore and indulgemore really soon.
I'm going to eat this wholething with ketchup.
Speaker 1 (45:40):
All right, I'm hungry for breakfast now, the ketchup.
Speaker 2 (45:44):
I didn't think it would be so good.
Speaker 1 (45:46):
It's good On that, it is.
Speaker 2 (45:49):
But it is.
Speaker 1 (45:50):
Here's the other dirty secret too, yeah, barbecue
sauce.
Speaker 2 (45:55):
I haven't.
Now we have to go back to NewYork and get one, so that we can
try it both ways.
Speaker 1 (45:59):
I'm just telling you, if you've never had scrambled
eggs with barbecue sauce, try it.
It's not horrible.
Okay, it's actually better thannot horrible.
Speaker 2 (46:09):
I'm learning all sorts of things in this episode
along with you.
Runcation Nation, just yes.
Speaker 1 (46:16):
I do what I can, yeah , okay.
So we've talked about running.
We've talked about eating.
Apparently, there are places inNew York where you might be
able to get an adult beverageuh-huh and we got a
recommendation.
Speaker 2 (46:29):
In brooklyn it's this whole big place called industry
city, and then within thatplace there is the standard
wormwood distillery yeah, youwere telling me about this place
which had everything.
Speaker 1 (46:43):
And she's yeah, there's a reallywood distillery.
Yeah, you were telling me aboutthis place which it had
everything.
And she's like, yeah, there's areally cool distillery, but
then there's a comic book storethat you got to check.
Okay, yeah, it clearly sheknows like what's going to speak
to me.
Of course, now, granted, thecomic book store would be way
cooler with some whiskey, butyeah, so I would absolutely be
focused on the comic store.
So, but I would absolutely befocused on the comic store.
Speaker 2 (47:04):
Well, I was focused on dogs because there was a dog
adoption.
Speaker 1 (47:08):
And then this is where the dogs come into play.
Speaker 2 (47:11):
Yes, and I want to say that I took a picture.
Yes, I did.
You took tons of picturesduring the dog adoption.
So once we had sustenance, weheaded to Industry City on the
recommendation of Janine'sfriend, Joe, and we walked in
and it's just, and if I wouldjust read the description of
(47:31):
Industry City, there are tons ofrestaurants, breweries,
distilleries, comic book stores.
There's like a grassy knollwhere there was a birthday party
for kids going on.
It's like an outdoor, but it'snot like an outdoor mall.
So I just it is.
I can't.
Speaker 1 (47:54):
You've got to describe it.
You're on the podcast right now.
Speaker 2 (47:58):
What is it?
Speaker 1 (47:58):
Tell us.
Speaker 2 (48:00):
So um the history of it is a great industrial city
within a city.
It's founded by Irving T Bushin the early 20th century.
Bush Terminal it's like aterminal was the first facility
of its kind in New York City andthe largest multi-tenant
industrial property in theUnited States, keeping the
(48:23):
entrepreneurial spirit of theproperty.
The $450 million redevelopmentmodernized the campus to support
innovation, the moderninnovation economy and bring
quality jobs to the waterfront.
So Industry City, then, it'sthe most they describe the
modern day.
Speaker 1 (48:45):
It's essentially a giant historical industrial park
that's been converted torestaurants and cool spaces.
I love it.
Speaker 2 (48:57):
It's the most.
They call it the most diversecreative hub, housing More than
550 companies from design andmedia to technology and
manufacturing, and it's 6million square feet.
Speaker 1 (49:10):
Good lord it goes several blocks.
Speaker 2 (49:13):
Wow.
There are different buildingsand they're numbered, and it's a
35-acre campus along Brooklyn'swaterfront.
It's a thriving ecosystem where8,500 people come to work daily
Restaurants, pop-up shops,private event space, food
furniture retailers, abundantoutdoor space.
Speaker 1 (49:32):
That sounds really cool.
Speaker 2 (49:33):
It's awesome.
I'm just saying it's awesome.
And within this place there isthis courtyard atmosphere and it
was all decorated for Halloween.
They had lighting.
So I imagine if you come backat night there is this courtyard
atmosphere and it was alldecorated for Halloween Like
they had lighting, so I imagineif you come back at night and
all the pumpkins, or come backnow as we're heading into the
(49:54):
Christmas season.
It's probably decorated forThanksgiving and the holidays
now.
Speaker 1 (49:58):
No, nobody decorates for Thanksgiving, I know you
love that.
Speaker 2 (50:01):
I know they decorate for Christmas.
I object.
Speaker 1 (50:05):
Christmas is a holiday.
Christmas is a holiday.
Thanksgiving is a meal.
Oh, she hates that.
I'm just kidding, but nobodydecores for Thanksgiving Anyway.
Speaker 2 (50:16):
Anyway, this was.
It can be decorated forwhatever season you're in
Exactly, and at that time theyhad a heart and bones rescue
hearts and bones, rescue heartsand bones.
Speaker 1 (50:32):
This is where I saw the pictures of the dogs.
Speaker 2 (50:36):
Oh, and I met the cutest little doggy, the cutest
little boxer, and her name wascarrie and she was just adorable
and I wanted to get in a carand bring her home.
Her foster mom and dad were sokind and let me take endless
pictures of this dog and love onthis dog.
(50:56):
This dog jumped up on me and wewere just in love with one
another and I just wanted totake her home then you, then you
left her.
I know, but they said thatsomebody was interested in
adopting her and on the way backto her, so I know she got a
good home.
Look at this face.
Speaker 1 (51:17):
Oh, she's a cutie, she's so cute and she's so sweet
and I just yeah.
You're going to share a pictureon social media, right?
I?
Speaker 2 (51:27):
will.
She's just the best, and I knowshe got a good home because her
personality was so sweet, likeDanny's, like our little Danny
girl.
So we saw that and then I wasjust super thirsty and so we
went to the Standard WormwoodDistillery inside of Industry
(51:49):
City.
Speaker 1 (51:49):
So I was going to ask you, given the name, the
Standard Wormwood Distillery.
Wormwood is, of course, aningredient in absinthe.
Were there absinthe cocktails?
Did you have an absinthe-basedcocktail?
I did not.
You're like no, I did not.
No, Because you don't like thelicorice-y flavor of absinthe
based cocktail.
I did like no, I did not.
No, because I don't like.
Speaker 2 (52:07):
You don't like the liquoricey flavor of absinthe,
no okay, I just I don't, so Ididn't, and I guess I should
have because of the name.
But I'm sorry, it's okay.
They are always combiningseasonal ingredients and they
make their own liquor, so so, itis awesome and they have a huge
(52:28):
menu.
Speaker 1 (52:31):
When you say menu, you mean cocktail menu or food
menu.
Speaker 2 (52:34):
No, cocktail menu.
Speaker 1 (52:35):
Okay.
Speaker 2 (52:36):
They have a big cocktail menu.
It's two pages, okay, andthey'll have seasonals, but then
they'll also have classics likea Manhattan, a Negroni, a
Sazerac.
They'll have a margarita.
Speaker 1 (52:51):
So tons of classics.
Speaker 2 (52:52):
And to your point, they have an absinthe cocktail.
Speaker 1 (52:55):
You have to if you're the standard Wormwood.
Speaker 2 (52:58):
Yeah, and then they have wine and beer from local
places, nice and their spiritsthat they make.
They have a Worm rye, they havea wormwood gin, they have an
agave, they have a rum and thenthey have cordials.
So you can have a tasting menu.
But we had some fun with acouple of different cocktails
(53:24):
from the menu.
And then there was a bonus thatwas so cute that I'm going to
share for the patrons.
Speaker 1 (53:30):
So you recorded some live takes some hot takes in the
moment and we're going to sharethose with you guys right now.
Speaker 2 (53:38):
We're continuing our tour of Brooklyn.
Here at Industry City, we havemade a stop at the standard
Wormwood Distillery All spiritsand cordials made in-house, and
we have two beverages.
Janine is joining me to reviewwhat is called the Fall Shrub
(54:04):
Blueberry, lemon, italian Plum,pink Peppercorn Vinegar and
Vodka.
And so it's a cocktail.
And what better season,considering it's October.
There are pumpkins all overthis place in Industry City, and
it is on cozy couches outsideof this bar, this Wyrmwood
(54:27):
Distillery, and it is just acozy, relaxing fall day vibe.
That's right, we are vibing.
We're vibing, so give it ataste and tell us what you think
it's delicious, it's sweet,it's sweet, it's good.
Speaker 3 (54:39):
If you like sweeter cocktails, this could be your
speed.
Yeah, it's definitely not analcoholy tasting cocktail.
Definitely not an alcoholytasting cocktail.
Okay, which is good for me, butI definitely get some plum.
Yeah, you get the plum.
I get lemon.
I don't get blueberry though.
Okay, so maybe that is thesubtle flavor and the vinegar is
interesting.
No, I don't really get a lot ofvinegar, but maybe it's
(55:00):
balanced out whatever's going onin there and maybe it's meant
to highlight the other flavorsfor you.
Speaker 2 (55:02):
Yeah, it's really delicious Good stuff, and the
color of it is just so pink.
Speaker 3 (55:08):
It's pink and pretty.
It's like a dark magenta.
Timmy likes the pink yeah, it'spretty and it's perfect for
October.
That's delicious.
I wish it had a little bit ofblueberry, because I love
blueberry, but maybe it's inthere and just masked by
something else.
You have to taste it Let meknow what you think, because
maybe you'll get blueberry yeahI like their glasses, then it's
really good, it's delicious so Ithink the tartness is what I
(55:30):
get.
Speaker 2 (55:31):
Tart, yeah, I get the tartness, so that must be from
the lemon, yeah, and maybe alittle bit of the vinegar.
I definitely get lemon.
Definitely.
I feel like maybe the vinegaris just a deft hand to punch up
everything else could be and tobalance the sweetness.
Speaker 3 (55:44):
So you're not like for sure yeah, because that
could easily go right over theedge of too sweet.
Speaker 2 (55:50):
But it's good and yeah, drinkers, I think that
might be a little too sweet,like they may want more of the
flavor of the vodka in this case, if they are, but at the same
time it's not a deserty drinkeither.
What makes something a desertydrink to you?
I think it's heavier.
Okay, a heavier like a, like acreamier, like a, an espresso
(56:11):
martini kind of thing, yeah,absolutely, which might have.
Or an affogato with some coffeeliqueur, because that's thicker
, yeah, Thicker.
Speaker 3 (56:21):
I love that, yeah, but it's good, it's really good.
Speaker 2 (56:25):
I love yours.
I love yours.
Are you going to sip more?
Speaker 3 (56:28):
I've been knocking them out of the park today.
You like my drinks better thanyou like yours.
Nah listen, I'm not even doinganything, I'm just sitting here.
Speaker 2 (56:35):
Listen, I think that we knocked it out of the park
with not only one but two and Iimagine their whole entire menu
is fantastic because they let ushave a sample of a bushwick
kcbc bushwick 5.4 abv ipa, whichwas quite citrusy and it tasted
(56:56):
.
Speaker 3 (56:57):
It was very bubbly, yeah, and I tasted citrus, but I
didn't really taste anythingelse.
But I didn't know what I wasdrinking or if I was supposed to
taste something anything else,yeah, it was okay, it good.
Speaker 2 (57:06):
So it was a good citrus IPA, you know.
Speaker 3 (57:09):
I'm an IPA girl now it's been established Of course.
Speaker 2 (57:12):
And there's a Pilsner that is 4.8, very sessionable.
What they call sessionables islike you can drink a lot, or you
can order one and split it witha friend who's a law, I who's a
lot.
Speaker 1 (57:22):
I'm jealous.
Speaker 2 (57:24):
I'm going to tell you that we had these.
They had bar seating, but youwalk out of the standard
Wormwood distillery and there isa huge common area in between
their bar and the nextestablishment.
Speaker 1 (57:38):
Hopefully you're going to share some photos for
everybody in our socials.
Speaker 2 (57:41):
It was so comfy.
Speaker 3 (57:42):
So that they can see this Comfy couches.
Speaker 1 (57:44):
What a neat space.
Stuff you've shown me isgorgeous.
Speaker 2 (57:51):
We had comfy couches to enjoy our beverages and it
was just like Janine said yeah,let's just stay here all day and
all night and just see it turndark and all the seasonal
decorations.
Speaker 3 (57:59):
There's nothing wrong with that If you're not driving
there's nothing wrong with that.
Speaker 2 (58:02):
Yeah, there's nothing wrong with that.
Yeah, so Uber, lyft, taxi,designated driver.
I just think these people makegreat cocktails, make great
spirits, so what?
Speaker 1 (58:17):
did you do for food?
Speaker 2 (58:18):
there and shout out to our bartender Sasha.
He was phenomenal.
Speaker 1 (58:24):
Okay, and for food?
What did you do there?
Speaker 2 (58:28):
Oh for food.
Speaker 1 (58:29):
Mm-hmm.
Speaker 2 (58:29):
No, we didn't.
They have on their menu.
They have chips and they havelike chicken bites, but-.
Speaker 1 (58:36):
They've got bar bites , essentially Okay.
Speaker 2 (58:38):
Mm-hmm.
Yeah, they have a couple ofdifferent things, but really you
can go two doors down and havebarbecue.
Speaker 1 (58:45):
Gotcha.
Okay, that was what I was goingto shoot you for, so their
specialty is cocktails.
Speaker 2 (58:50):
You get the cocktails here and then you go elsewhere
to enjoy a meal.
Gotcha Within Industry City.
Speaker 1 (58:57):
Because there's plenty of options.
Speaker 2 (58:59):
That makes sense Close by.
So we'll have a link in theshow notes.
Speaker 1 (59:03):
Yes, but you've got their stuff here.
Facebookcom slashStandardwormwooddistillery.
Instagramcom slashstandardwormwooddistillery.
Nice and easy.
You're not going to confusethose Nope.
So that's going to do it forthis week's episode.
We would like to ask you folks,please do us a favor.
It's been a minute since we'vehad a rating or review on Apple
Podcasts.
(59:24):
We'd love for you to go overthere and give us five stars If
we've earned it.
We like to think that we haveFive stars would be lovely.
That would help us.
The more reviews we get, themore recent the reviews that we
get, the more frequently we areserved up to people searching
for content related to what wetalk about.
Speaker 2 (59:41):
And I will tell you there's another benefit to
rating us five stars, becauseapparently aaron from the will
run for podcast was on our showlast week talking about her new
podcast with stephanie paceyourself.
It's just cancer.
And she says for any podcastthat we have guessed it on.
(01:00:02):
If you leave a five-star review, then Tom will do five miles.
Speaker 1 (01:00:07):
Exactly.
Speaker 2 (01:00:11):
So, Tom, we are trying to help your training
efforts, help Tom's trainingefforts and give us a five-star
rating.
That's all I'm going to say.
Speaker 1 (01:00:17):
Thank you so much.
And thank you for joining us in2024 on your long run, your
commute to work around the houseor wherever you are.
Speaker 2 (01:00:26):
I'm your host, Amy.
Speaker 1 (01:00:27):
And I'm your co-host, Dana.
Speaker 2 (01:00:28):
Stay safe and well and we will accomplish, explore
and indulge with you really soon.
Hi everyone.
It's Mevka Flezgahi, the BostonMarathon, new York City
Marathon champion and Olympicsilver medalist, and you are
listening to the Run Eat Drinkpodcast.
Speaker 2 (00:14):
Welcome to the Run Eat Drink podcast.
We feature destination racesfrom across the country and
after the race, we take you on atour of the best local food and
beverage to celebrate.
So, whether you are an eliterunner or a back-of-the-packer
like us, you'll know the bestplaces to accomplish, explore
and indulge on your nextruncation.
(00:36):
Hey, welcome to episode 297 ofthe Runny Drink Podcast.
I'm your host, Amy, and I'myour co-host Dana.
Do you know why I said it likethat?
Speaker 1 (00:50):
You're three away from the big 300.
Speaker 2 (00:52):
What should we do?
Speaker 1 (00:54):
Kick a Persian into a well.
Speaker 2 (00:56):
I don't understand.
Oh, the movie, it's a reference.
This is Runny Drink Podcast.
Runny Drink Podcast.
Yeah, I don't know.
Anyway, we're not going to dothat, or are we?
I don't know.
I was going to say don't,you're the chief, don't limit me
.
Operating.
You're the chief executiveofficer of our podcast.
Speaker 1 (01:20):
Small but mighty company.
Speaker 2 (01:22):
Yes.
Speaker 1 (01:23):
Yeah, we'll talk about it if a messenger shows up
with the the severed heads ofkings and throws them at our
doorstep wow, we're going thethe historical.
Speaker 2 (01:32):
Okay, I might need another beverage for this oh
gosh, welcome to the showeverybody.
Speaker 1 (01:39):
It's.
As we're recording this, weactually have, uh, hurricane raf
soon to be Hurricane Raphaelchurning off the coast of
Florida, heading to our friendsover towards Louisiana,
mississippi and Alabama.
So our thoughts go out toeverybody who's going to be over
on that part of the Gulf Coastthat may be encountering the
(02:01):
storm in the next day or so.
Speaker 2 (02:04):
Everybody in the Runcation Nation.
Please stay safe.
Speaker 1 (02:07):
We're getting the first bands of that today here
in Florida it's a big storm,yeah.
Yeah, Everybody looks.
When you look at the hurricanemaps, they look at the spaghetti
models, which are great, butthat's where the eye is going to
pass and they forget that thingcan go like a thousand miles in
each direction or 500 miles ineach direction.
Speaker 2 (02:27):
Have I told you how I can't wait until it's not?
Speaker 1 (02:30):
Until it's not what.
Speaker 2 (02:31):
Hurricane season yeah , I know?
Speaker 1 (02:34):
Yeah, we're three weeks away.
Speaker 2 (02:36):
I can't wait I can't wait December 1st.
Speaker 1 (02:39):
we're out.
We're out of the window.
Speaker 2 (02:42):
Out of the cone of certainty.
Speaker 1 (02:44):
The cone of uncertainty or the cone of
certainty, it's certain thatit's likely to happen.
Sadly, it's just been a busyseason for us here.
Speaker 2 (02:52):
When you were in the cone of certainty for a
different storm, I was in thecone of, not in the cone of.
I was not in the cone ofcertainty.
Speaker 1 (03:05):
You evacuated I evacuated.
Speaker 2 (03:06):
I evacuated, yes, that is correct.
Speaker 1 (03:08):
And for hurricane milton, for hill or hurricane
milton, yeah, we're only goingback a couple of weeks.
It's not like it's been thatlong it has not we're pushing.
I think four weeks now sincemilton yeah and yeah, you had
the opportunity to go up to newYork.
You had a work thing and it wasfunny, we were talking about it
and I'm thrust into the city'spreparation for the storm and
(03:34):
Amy's just, you know, doing herdaily work thing, and then she'd
ask about it see a little biton the news.
And then I think one night wewere talking and I said if you
are going to go anywhere youneed to be out of the state of
Florida by Tuesday, Otherwiseyou're not going anywhere.
Because we were already seeingeffects and we were also seeing
(03:56):
what other cities were doing,what airports were doing.
Speaker 2 (04:00):
And what was coming slowly?
Speaker 1 (04:01):
south to us and what was coming?
Speaker 2 (04:02):
slowly south to us.
Speaker 1 (04:04):
And, as it was developing earlier in the week I
think, got up to a Cat 5 outthere as it was closer to Pinar
del Rio and the YucatanPeninsula no-transcript.
Speaker 2 (04:53):
She is just so excited about our podcast, tells
her family and friends and theyscour the area and they found a
5K and half marathon that Icould do while I was up there.
I could choose and it's calledthe Classic Apple Pie Half
(05:18):
Marathon in 5K.
I ended up doing the 5K because, as everybody knows or if this
is your first time listening inthe Runcation Nation, our family
is combating numerous injuries.
Here the Koston household isbattling injury.
Speaker 1 (05:32):
We're old and broken.
Speaker 2 (05:33):
And we're currently broken and trying to work our
way back.
Because we love running and welove this community, we're
choosing some shorter distancesfor now Nothing wrong with that
and so it was so kind of them tolocate some fantastic race
options, some food and beveragewhich is why I called this
(05:56):
episode Run, Eat and Drink Likea New Yorker A New Yorker.
Speaker 1 (06:03):
This, I think, is a first for the show.
We haven't had any food orbeverage content, or running
content for that matter, fromthe Big Apple.
Speaker 2 (06:14):
From our perspective.
From our perspective, we didhave.
Speaker 1 (06:18):
Yeah, we've talked about the New York Marathon, but
we haven't had any that wepersonally have run, so you
broke new ground here.
Speaker 2 (06:25):
So Anna Runs on Coffee gave a great recap of the
New York City Marathon andshout out to everybody in the
Runcation Nation who ran thatwhich just happened this past
weekend Weekend along witheverybody who ran and completed
any races at Wine and Dine.
But yeah, so this is firsthandexperience.
At least half of your podcasthost team here at the Run Eat
(06:47):
Drink podcast got to experienceand I'm just I'm glad for it.
Speaker 1 (06:50):
Yeah, no, absolutely.
I was just enjoying deliciousMREs and no power, and all that
while you were sending me photosof the New York City skyline
and all this amazing food andbeverage you were getting.
But that's fine.
Speaker 2 (07:05):
It's great you did that to me in Boston you didn't
have a hurricane happening hereI did not, but you still sent
those things to me.
Speaker 1 (07:14):
But you didn't have a hurricane here.
This is like the Leslie Chow,did you die?
Speaker 2 (07:20):
Okay.
Speaker 1 (07:21):
No, but I was glad that you were able to get out of
here and that you were able tofind some good stuff to bring
back to us.
Speaker 2 (07:29):
That'll be me and Buck and Danny and Natasha and
Bruce, and we'll just be likecamping.
Eating in the dark when wedon't have any power Camping
glamping.
Speaker 1 (07:37):
Water up to your neck , something I don't know.
No, no, no, no, no.
So I'm excited to hear aboutthe Apple Pie 5K.
I saw your photos that you sentregarding it, but you've also
got some great food and drinkthat you were shared with you, I
am totally telling you, bypeople who know the scene up
there.
Speaker 2 (07:54):
Yeah, we always talk about we want to go where the
locals go and sometimes we dochains and that's fine.
But this was just an experience.
I had a first rate tour guide,family, yeah, and friends to
just take me and I could exploreand indulge.
Speaker 1 (08:14):
Now some great stuff I was gonna say, with the chains
thing, you'll hear people referto chains and they'll default.
That's a default dig on a place.
Speaker 2 (08:25):
I don't necessarily see it as negative because we've
covered chains before.
Speaker 1 (08:29):
We typically don't we typically, if we do, it's
usually a smaller regional chainthat we can't get back home.
But chain's not always a badthing, no, and so we'll cover
those occasionally, sure, but wedo like to support local where
we can.
Speaker 2 (08:47):
We do, and this time we really did.
So the beginning of our shoutout starts off with a shout out
to Janine, big Ed and allJanine's friends and family,
specifically Joe in New York,who gave us stellar
(09:08):
recommendations for this episode.
So thank you so much, yeahthat's fantastic.
All our New York friends.
Speaker 1 (09:15):
Yeah, and again.
While this was going on, therewere plenty of other things
happening in the RuncationNation, so we also want to say
congratulations to Andy, ourfellow D-Squad ambassador, and
our friend Mike Leslie, akaatrundisnerd on Instagram, for
completing the Chicago Marathonwhile we were dealing with
(09:36):
Hurricane Milton.
Speaker 2 (09:37):
Yes.
Speaker 1 (09:38):
I think that they were having a better time of it
than we were back here.
Speaker 2 (09:42):
Yes, yes, and actually Chicago allowed me to
defer because of Milton.
Speaker 1 (09:48):
Okay, so tell that story a little bit, because you
told me that and I'm like that'sreally cool.
Speaker 2 (09:54):
Yeah, we're in the middle of the shout outs, which
we'll get back to in a moment,but shout out to the Chicago
marathon.
I guess this is brings me tothe shadow to the Chicago
marathon, who sent all of us anemail and it said we know some
of you have been impacted byHurricane Milton, have had to
evacuate or can't travel to race.
(10:14):
So here is a code If you needto defer, you can.
And I was in the car withJanine.
We were driving to Nespresso'sheadquarters in the city.
When you got that when I gotthat and I was like, yay, this
was hours before you were here,hunkered down at the police
department, starting to feelsome really bad effects of the
(10:37):
storm.
So I was just like hey, classy,class act, here we go.
Speaker 1 (10:43):
That really is.
Speaker 2 (10:45):
it was great and I really appreciate them having
the foresight and the compassionand the empathy to uh, do that
for us.
Speaker 1 (10:56):
So very nicely done yeah, so super cool um.
We also want to mention ourfriends.
G, greg and Jovina are theowners of nice guys pizza.
Speaker 2 (11:06):
We have to do it again.
Friends of the show.
Yeah, we have to do it again.
Speaker 1 (11:10):
We have to do what again?
Speaker 2 (11:11):
We did it.
We did it as a shout out in ourlast episode.
Speaker 1 (11:14):
Okay, I see what you're saying.
Yeah, but we just can't.
Speaker 2 (11:17):
I just couldn't when I was doing the notes in the
outline.
Speaker 1 (11:28):
One week's not enough .
One week's not enough, yeah no,they are just wonderful people.
We've talked about them on theshow, we've featured them on the
show.
They are also sponsors of theshow, they're patrons, but what
they've done to help us and helpus further our mission as Donna
Ambassadors is just amazing.
They introduced their fallcocktail menu and, by the way,
they do amazing cocktail menuswith the theme of your uh, if
(11:50):
you're a Schitt's Creek fan,they'll do a menu.
That's just all cocktailsinspired by the show and named
after things from the show.
Speaker 2 (11:56):
I think we even talked about it last Christmas
how they did Well during theholiday season.
They did a whole like a photoalbum oh they're, they're which
we.
Speaker 1 (12:05):
They still owe us a copy of the menu cocktails.
Speaker 2 (12:08):
It was amazing they were.
They posed for family photos.
The whole.
Speaker 1 (12:12):
It was great like it was professionally shot that
with their staff.
So wonderful, it was so cuteand the drinks are phenomenal
too.
Speaker 2 (12:21):
It's not just buzz or press or press no.
Speaker 1 (12:24):
And they don't just rename common drinks either.
They make specific drinks, theychange up the menu, they have
their staples.
Speaker 2 (12:33):
They add their own touch to everything they do.
Yeah.
Speaker 1 (12:36):
And what they've done is they have taken a drink that
they named after you, the IDream of Autumn, barbie, and
it's right at the top of thelist and to describe it I would
say it's an autumn or fall.
Take on a old-fashioned with alittle bit of spiced pear is the
(12:57):
best way I could describe thisdrink.
Speaker 2 (13:00):
So they describe it as nutty, apple, warm spice.
No, they describe it.
Oh no, I'm sorry.
I dream of let me start over.
I dream of autumn, barbie,bourbon, spiced pear, maple,
orange and black walnut bittersand their little aside which is
(13:20):
normally oh, it's warm spices,it's a twist on a white Russian
or whatever.
Last year they had to do, wehad this drink before the Barbie
movie.
Speaker 1 (13:31):
They did.
Yeah, which is true, they did.
Speaker 2 (13:33):
Yeah, so it's like a pear kind, of spiced, old
fashioned yeah.
Speaker 1 (13:38):
You were talking with the bartender a friend of ours
and friend of the show, yes andshe was saying what are you
looking for, what do you want todo?
And then she jotted this downin her little Notebook, journal
yes, notebook that she kept.
And then this became a menustaple for the fall.
(14:00):
So that's not the cool part.
Speaker 2 (14:01):
It is cool to get a drink named after you.
Speaker 1 (14:02):
That's cool.
Speaker 2 (14:02):
They are donating two dollars for every one of these
drinks sold to the donnafoundation to support their
mission to help those battlingbreast cancer and they also
support just groundbreakingresearch with the Mayo Clinic in
order to finish this diseaseand ensure that in the future,
(14:24):
people do not have to suffer theeffects as long they don't have
to choose between paying fortheir groceries or for power or
for whatever their family needs,and choose between that or
treatment.
Exactly they.
They do that.
They support groundbreakingresearch.
(14:45):
To finish, breast cancer it's Icannot.
I just had to add it to theshout outs because it is an
amazing thing.
Speaker 1 (14:55):
Yeah, and we didn't know that they were going to do
that.
And no, I asked.
Speaker 2 (14:59):
I said can you just could you maybe do 50 cents or a
dollar?
He's we're going to do two.
Hello I, they're just fabulous,Greg Jovina.
Speaker 1 (15:11):
And here's the other secret they have these things
called little helpers.
Speaker 2 (15:14):
Oh, it's so great yeah.
Speaker 1 (15:17):
Nice Guys has a small canning machine and they will
do canned cocktails.
Yeah, to include, by the way,not this particular drink, but
even their smoked cocktails.
They will send it home with ajar of smoke and they I brought
Autumn Barbie home.
You've done that, I know Ibrought Autumn.
Speaker 2 (15:37):
They'll can Autumn Barbie.
Speaker 1 (15:38):
They will can Autumn Barbie.
So if you want to get it to go,you can do, and $2 from every
drink sold going to the DonnaFoundation.
Greg and Jovena, you areabsolutely fantastic people and
we cannot.
We love you cannot thank youenough for doing that.
Speaker 2 (15:55):
We're also going to be doing an online auction next
month for the Donna Foundation,which is actually this month,
yes, so which is?
Oh, we're in November aren't we, we're?
In November and I, just when Iwas doing the notes and I was
making sure everything wasupdated, I was like, oh, it's
not next month.
Speaker 1 (16:08):
We're going to be doing an online auction here
soon, because I can't keep trackof what week it is.
Speaker 2 (16:14):
I can't keep track of what month it is.
Dana, I'm sorry.
Speaker 1 (16:18):
If you stay tuned, we're going to have great items
for the Runcation Nationcommunity For those of you that
aren't so close to Cape Coraland Nice Guys Pizza that you can
enjoy as well.
Keep an eye out for that.
Speaker 2 (16:27):
I have one more shout out.
Okay, I would like to wish avery happy birthday to you.
Speaker 1 (16:34):
That's early, but thank you.
Speaker 2 (16:36):
On Thursday this week you're going to be 25, with a
little bit of practice, with alittle bit of practice.
So happy birthday to my co-hostand thank you for making this
show wonderful.
I hope it's a great day for you, thank you.
Speaker 1 (16:48):
If you want a shout-out for you or someone
else you love on the show, emailus.
The email address is info atruneatdrinknet.
That's info at runeatdrinknet,or you can call us At
941-677-2733.
Speaker 2 (17:03):
You can leave us a message, we can play that
message.
You can actually text us theretoo.
Speaker 1 (17:09):
Leave us a message.
Speaker 2 (17:10):
But leave us a message because we would love to
make you Runcation Nationfamous Like Dawn.
Of Dawn be joyful.
Was run Disney, famous on alltheir social media channels for
wine and dine this past weekend.
Speaker 1 (17:23):
There you go.
Speaker 2 (17:24):
It's just.
But the runcation nation thingis way bigger.
Speaker 1 (17:27):
It's way cooler.
Speaker 2 (17:28):
Way cooler.
Speaker 1 (17:29):
Let's talk running.
Speaker 2 (17:30):
Let's talk running yeah.
Speaker 1 (17:34):
So the classic apple pie half marathon and 5k in
Brooklyn benefiting the neverstopped running foundation,
which encourages fitness in thecommunity, that is the race you
did.
Speaker 2 (17:46):
That's the race I did and they had a half marathon
and a 5k distance and it startedmid-morning like seven or
eight-ish, so I rolled out ofbed and I woke Janine up, j9.
And I said Joe told me aboutthis 5K, let's go do it, and
she's, I'll drive you there.
(18:06):
I still haven't gotten her inon the.
I was like we can walk thewhole thing.
The time limit for the 5K is aslong as the half marathon
course is available.
Speaker 1 (18:17):
Oh, wow, okay.
Speaker 2 (18:18):
Because it's actually the 5K is one loop.
Speaker 1 (18:21):
Mm-hmm.
Speaker 2 (18:21):
And then the half marathon is what four loops.
Speaker 1 (18:24):
Four and a half or give or take, right?
Speaker 2 (18:26):
I mean, it went out just a little bit further than
the 5K loop, but I was like youcan do it, you can do it.
She's like I'll cheer you on,I'll cheer you on.
I'm still hoping she's inspiredby everything she saw and wants
to do it, maybe 5K with me nextyear.
Okay, yeah.
And when we this was in betweenwhat the Brooklyn Bridge and
(18:51):
the Veranzana.
Yeah, I was going to butcherthat.
Speaker 1 (18:55):
You can see it as you run the loops I saw you on, so
that looked like it was runningalong the water for a good bit
of it, yes, and almost entirelyokay yeah, and I actually think
it was entirely.
Speaker 2 (19:10):
But uh, it was just beautiful and off in the
distance you could see thestatue of liberty, the freedom
tower.
Wow, I cannot tell you.
And it was such afamily-friendly, dog-friendly
course.
We saw strollers, we saw Ireally wanted to stop and ask
these guys.
(19:30):
They were dressed in um dresses.
I don't know if it was afraternity thing, because they
were about that age, college ageon the course, but it was just.
We got there and we saw the 9-11memorial that was dedicated for
Brooklyn.
We had bib check-in or packetpickup, which was flawless.
(19:54):
They had a little tent set upand they had our number and I
registered that morning.
Speaker 1 (20:00):
Okay, I was going to ask you, so you've got the link
here.
We'll have the link in the shownotes.
That was eventselitefeatscomslash two, four.
Apple pie.
Speaker 2 (20:09):
Yeah, and elite feats .
They do not just the apple piebut there are a bunch of events.
So this one having coming onalready, you can still see their
upcoming events and findsomething that works for you,
because their organization wasjust on it.
Speaker 1 (20:26):
Okay, so they had done this once or twice.
Oh yeah, Based on what yourexperience was Did it seem like
there was morning of?
So it was morning of packetpickup.
I rolled out of bed andregistered.
You rolled out of bed and didit, okay.
Speaker 2 (20:37):
Online so as long as it's not sold out, you can get
in there and up to the morningof and you can do Packet Pickup
the morning of.
And I didn't look because itwas something that was brought
to my attention right after Iarrived in New York.
But, I am sure that they hadpre race day pickup and this is
(20:59):
a great example.
Speaker 1 (21:00):
Like you went for quote unquote a business trip,
you've left earlier than you hadintended, but so you go up
there and on a Lark you get toldby friends, new friends, I have
there, there's a 5k thisweekend, you can do yeah.
And you just went Okay, cool,yeah, Bang, and you were able to
get in, get there, pick up, noproblem.
Speaker 2 (21:22):
No problems.
Speaker 1 (21:23):
Okay.
Speaker 2 (21:24):
No problems.
So we had packet pickup, we hadthree or four porta potties
there and they were setting upthe after party, which included
a medal, which included littlemini apple pies for each
participant.
They had seltzer water Hold on.
Speaker 1 (21:43):
Back up.
Okay, when you say apple pies,because I'm a child of the 80s,
I'm envisioning theold-fashioned McDonald's apple
pies that were fried in likelard.
Speaker 2 (21:54):
No, it was an actual pie.
Speaker 1 (21:56):
Like a little round circular pie.
Speaker 2 (21:58):
Yeah, I have a picture of me in the episode
artwork with it, along with themetal which is a slice of apple
and I'm looking at the metal.
Speaker 1 (22:06):
You got it sitting there next to you.
I think that's adorable for fora 5k metal.
That's pretty darn good metal.
Yeah, it's metal, that yeah.
Speaker 2 (22:12):
It's metal.
Speaker 1 (22:13):
That's nice.
Speaker 2 (22:14):
And the ribbon says Elite Feeds, classic Apple Pie,
half Marathon and 5K.
And there were Tyvek bibs thatwe got with timing on the back.
Speaker 1 (22:26):
So it's chip-timed.
Speaker 2 (22:27):
Chip-timed Okay, and I really like their tagline,
which is Slice Baby, and theshirt for the 5K and I think it
was the shirt for the half aswell.
It's a cotton shirt.
Speaker 1 (22:44):
So not really meant to be run in.
Not meant to be run in.
Speaker 2 (22:47):
You don't want to do that especially on the half the
longer distances.
But it's a nice dark red coloryeah it's nice.
Has their logo and it saysSlice and it has, you know, just
all the sponsors on the frontand really nothing on the back
that's different yeah, usuallythe sponsors are on the back, so
it's a nice color and it was,and at the same time as this 5k,
(23:11):
I was the donna 5K.
That was the fall race in theFearless Series.
The 5K that's at the golfcourse up there in Jacksonville
was going on.
Speaker 1 (23:26):
Which we haven't done , that one yet.
Speaker 2 (23:28):
No, and I knew that I couldn't make it there because
I was going to evacuate for thestorm.
So I so this race did doubleduty in that I could run this
and complete my virtual.
So it's like a two for one kindof thing.
So I was wearing our runningdrink podcast breast cancer
(23:49):
awareness shirt.
So when I came to packet pickup, one of the people that was
manning the giving people themedals and the shirts and the
and everything at the afterparty like the apple pies and
the drinks, was like yeah, I'm acancer survivor.
Speaker 3 (24:06):
Oh, wow.
Speaker 2 (24:07):
I need to take a picture of your getup, cause I
had every, I had all the thingson and I used the bib boards
that Jojo gave us for the Donnamarathon weekend that year that
(24:30):
we had the runcation meet upthere, so it was just.
It was great, and those whocheer on runners, no matter
where they are from, are thenicest people you ever want to
meet.
Speaker 1 (24:46):
And some of my best friends are New Yorkers, so I
don't yeah.
Very undeserved reputation.
There are a-holes in everystate and every city in the
country.
Speaker 2 (24:57):
Yeah, so this went off, I don't know, seven or
eight in the morning and it wasright along the water.
It was flat the entire way andthere were benches all along so
that people who were cheeringcould sit.
And then when their people werecoming around the loop, they
had signs they were cheering ontheir fellow, their family
(25:21):
members or their friends ortheir fellow runners, and there
were running groups outside therace that were using that as
running trail and you could have, as you run, this thing you
could have there were stairs oryou could go flat.
(25:41):
There were well, that seems likea no-brainer to me you know
those people who are needing toget that stair work and needing
to get that hell work.
And there you go.
You had options.
You can go to the flat nothanks or you can do the stairs
and I'll see if I can post, likeI took video of that.
I took video of the stairs andI was like, hey, should I do
some stair work?
Kill work.
What do you?
Speaker 1 (26:01):
what do you thought?
I know how that went.
Speaker 2 (26:03):
And I chose to do the flat because of the injury
current injury so all in all, Ijust people were friendly and
cheering all along the courseand it was just beautiful.
The weather was beautiful.
Speaker 1 (26:18):
I was going to ask what was temperature like?
Speaker 2 (26:19):
The humidity was non-existent.
Speaker 1 (26:22):
Nice.
Speaker 2 (26:24):
And it was a lovely breeze.
It was in the 40s or 50s.
Wow, nice, just amazing.
Speaker 1 (26:34):
I know some of your nighttime photos you sent you
had like woolly hats on, so itwas a good bit cooler up there
than down here.
Speaker 2 (26:41):
It was so great, it was just great.
The time of year, theenvironment, makes you so
thankful for those experiencethat you happen upon.
Speaker 1 (27:04):
Okay, you mentioned a loop.
Is it a loop or is it an outand back?
Speaker 2 (27:10):
The people who were doing the half marathon.
They kept doing the same.
Speaker 1 (27:14):
Doing a loop around.
Speaker 2 (27:17):
And it was a little bit longer.
The half marathon loop was alittle bit longer than the 5K
turnaround.
Speaker 1 (27:23):
Okay.
Speaker 2 (27:23):
But the 5K was.
You come to the turnaround,there was a water stop and we
only did that once and our loopwas just a tad bit shorter than
the half marathon loop that theydid, I believe four times.
Four times.
Speaker 1 (27:38):
Nice.
Speaker 2 (27:39):
Yeah, and as I was coming to the finish, janine was
there on the phone with herfriend who had recommended the
race and it was, and they hadphotos that I got for free and
Wait, you mean the race had?
The race had photos.
Yeah, it was fantastic,fantastic.
(27:59):
I would definitely recommendevents by this organization so
the online registrationdifficult process so easy how
expensive?
So easy.
Uh, let's see, let me, I didn'teven you do last minute things
and just, yeah, you get themetal, you get the shirt, you
get the table.
(28:20):
talk apple pie, which isapparently a thing.
I didn't know, that was like athing, but apparently Janine
said Table talk being the brand.
Yeah, yeah.
And how did it taste?
I don't know, because I left itfor big Ed.
Speaker 1 (28:36):
oh, okay to have big ed, we're gonna need to review
the apple pie it was notexpensive at all, it was 50
bucks oh, that's not bad at all.
Yeah, a little less than 50 foreverything that you're
describing and what you gotthere.
Speaker 2 (28:48):
That sounds more than reasonable, yeah and I don't
know how that I don't recalllooking at the half because I
was thinking I'm just gonna dothe 5K because so was it where
you started and ended?
Speaker 1 (29:00):
Was it like a park?
It seemed like a trail Part ofa linear park, part of a linear
park?
Yes, Along the river.
I would say linear yeah.
Okay.
Speaker 2 (29:09):
Yeah, all right, and I just loved how you could see
all the sites in the distanceand you and people had benches
and it was just, and you, it wasjust beautiful, it's beautiful
pretty cool looking at thestatue of liberty off in the
distance as you're running like,okay, that's pretty awesome.
Speaker 1 (29:30):
The last time I saw the statue of liberty,
admittedly, I was on a littlebit of a VIP tour oh 08, and I
was on a NYPD harbor boat, butyou know, running along the
river would have been prettycool too.
Speaker 2 (29:44):
It was.
I really enjoyed it.
I had Janine put the medalaround my neck in place of you,
because I know traditionallywe'll put the medals on each
other, which is one of myfavorite parts of the end of a
race, so it meant so much to methat she was there to do that
and to get me there.
She is an experienced driver.
(30:09):
Yeah, that's code, I know.
Speaker 1 (30:10):
Yeah, okay, that's code, I know yeah.
Speaker 2 (30:15):
Okay, listen, if you're a daily driver in the New
York City metropolitan areayou've got to be a quote unquote
experienced driver.
She did a great job Okay.
Speaker 1 (30:34):
I have no complaints and all the appreciation in the
world.
Listen, you didn't come backtraumatized like you did when
you went out to California witha former boss of yours which I
don't know that you've everfully recovered from.
Speaker 2 (30:44):
I don't think so.
Speaker 1 (30:45):
Okay, so this race here, would you say number one,
would you do it again?
Yeah, Number two.
If somebody's traveling in thetime of year when this is being
offered, would you recommend it?
Speaker 2 (30:57):
Yeah, I would totally recommend it because the
weather's great, theorganization is fabulous, you
meet great people.
Speaker 1 (31:06):
Yes.
And then I have anotherquestion, because I saw the
photos you were sending back andit seemed contemporaneous to
the race.
But it may not have hadanything to do with the race.
So you got done running andthen I start seeing pictures of
dogs, yeah.
Speaker 2 (31:20):
Dogs.
Speaker 1 (31:21):
You went to an adoption event.
Was that part of the race?
No, or was that just okay?
That was just something thathappened.
Speaker 2 (31:27):
That was separate, Separate but afterward those
dogs appeared during the drinksegment of our show.
Speaker 1 (31:35):
Oh, okay, so we're going to get to that, yeah.
Speaker 2 (31:38):
Okay, yeah.
Speaker 1 (31:40):
Yeah, so it's coming.
I kept seeing the photos.
It was not tied to the racethough.
That was what I was wondering.
Was it part of the race?
Congratulations, you've justdone this 5K at Dr Stog.
No, you know what will make youfeel better?
A puppy, although that would begreat, that would be amazing.
You would feel much betterafter a race if you had this
lovely puppy licking your face.
Yeah.
Speaker 2 (32:01):
Okay, yeah, your face , yeah, okay.
Yeah, there were so manypigeons there too.
Yeah, it's new york.
Yeah, it was great.
It was so great.
Yeah, but no, okay, before wetalk about the puppies, let's
talk about food.
Let's talk about food, okay,because I was hungry here's the
thing I was jealous because,again, I'm back, you were well,
I'm back here.
Speaker 1 (32:21):
I'm I joke.
We didn't have to eat any MREs,but we did have some frozen
burgers that were this like inthe morning.
And I'm like you're sending mepictures of the new york skyline
(32:48):
and this amazing food in themorning and I'm like, oh hell,
because I know what's cominglater in the day.
It's going to be power outagesand crap for the next 72 hours
so I shouldn't have sent you thepicture.
No that's fine, but I was justlike man.
I'm like.
You evacuated the right way.
You got the heck out of Dodge.
(33:09):
I did.
You didn't just leave the area,you left the region.
Speaker 3 (33:14):
I did.
Speaker 1 (33:14):
And again, if you're going for food, especially
breakfast, looks like you foundan awesome spot in New York for
breakfast.
Speaker 2 (33:25):
Janine and her friend Joe go.
Have you ever had bacon, eggand cheese on a roll Not on a
bagel on a roll, okay, so whenyou say roll, this is apparently
a thing.
Speaker 1 (33:32):
Yeah, okay, but when you say roll, what do you mean?
Speaker 2 (33:34):
Like a roll.
Speaker 1 (33:35):
Like a soft roll.
Speaker 2 (33:37):
Yeah.
Speaker 1 (33:38):
Okay.
Speaker 2 (33:38):
Yeah.
Speaker 1 (33:40):
I actually, I've never had that.
Speaker 2 (33:42):
For the first time I had it at Dyker Park Bagels in
Brooklyn and that is just adeli-like atmosphere as you walk
in and Janine had to circle theblock while I ordered our
sandwiches.
Because, there was no parkingavailable, there's no parking
available and there's no seating, so we did it like-.
Speaker 1 (34:02):
No seating like available or they don't have
seating.
Speaker 2 (34:04):
They don't have seating.
Get your food and go.
Yeah, you pick it up and you goGotcha Okay.
You pick it up and you go andyou have it elsewhere.
Speaker 1 (34:11):
Okay.
Speaker 2 (34:12):
And so we had it like real New York us Close enough I
can't do it, but we had it inthe car.
Speaker 1 (34:24):
Okay.
Speaker 2 (34:25):
In a parking space that she fought for, which
temporarily was a bus stop, andthen we could pull forward and
it was a parking place where wecould eat.
If you hear us talking aboutmoving the car moving as we're
having the sandwiches, thenthat's what's happening.
Is that we're fighting for aparking place?
It's like you're stalkingsomebody for a parking place.
Speaker 1 (34:46):
The photos look fantastic.
Now I don't know, and maybe youdo, dyker Park Bagels.
Clearly, if they're a bagelplace, they're a bakery, oh yeah
.
Do they do their own rolls too.
Is this all like cookedin-house?
Speaker 2 (35:02):
I don't know, I didn't.
I should have asked thatquestion.
Speaker 1 (35:06):
It appears so, based on the photos you've sent.
Speaker 2 (35:09):
Like they have the bagels, they have the home of
the chicken ridiculous which isapparently a chicken sandwich
that you have to have.
They've been there for 20 years.
You just it's amazing.
It's making my mouth water evennow just looking at the photos
that I am sharing with you, andthere's the death there.
Speaker 1 (35:29):
I took video of their daily case.
Speaker 2 (35:31):
Yeah, oh, and it was just like I can't even I, I just
can't even reliving.
It is just making me hungryyou'll be sharing this on social
media I assume because this isnot something you just keep and
hold on to yourself and look atall of the like chicken salad,
homemade chicken salad, eggsalad.
Speaker 1 (35:53):
So it's a full, it's a full service deli and they've
got a ton of house made stuff.
And the thing about New Yorkand we've been a couple of times
yeah, you know you, there areso many neighborhood spots that
are just killer.
They're just really good andyou've got to be, because in a
(36:15):
city of was it, 13 million now?
Speaker 2 (36:18):
Competition is fierce .
Speaker 1 (36:20):
It's absolutely fierce, so you've got to be good
and on your game to stay inbusiness.
Yeah, and places like this,they do just an amazing job.
So exactly what did you get?
Bacon, egg and cheese on a roll.
Speaker 2 (36:39):
I heard that there was a condiment that you had to
have as a New York staple.
I wasn't.
I didn't.
I was like are you serious?
Wasn't?
I didn't?
I was like are you serious?
There's like there.
Okay, there's a movie that mydad rarely went to the movie
theaters and there's a moviecalled Sweet Dreams, which is
the story of Patsy Cline, and inthis movie there's a scene
(37:03):
where she comes out of thebathroom and she sits down at
this diner and one of herbandmates is having eggs and
putting ketchup on those eggs.
Speaker 1 (37:08):
Mm-hmm.
Speaker 2 (37:08):
And she's like please don't eat that.
And so when Janine said to me,you must, okay, if you're not
going to get the sandwich madewith ketchup, then you have to
get it on the side so that youcan try a little bit of it with
the ketchup, because thesweetness she said, I just can't
(37:29):
describe it to you.
Just go in, just order it andthen we'll talk about it.
Speaker 1 (37:34):
There's a weird crossover here.
Oh, my mom was a big fan ofscrambled eggs with ketchup.
Speaker 2 (37:41):
No kidding.
Speaker 1 (37:42):
And I grew up with that, really yeah, coming from,
and my mom was born in 1937 inthe deep South in Macon, georgia
.
Speaker 2 (37:51):
You never told me that.
Speaker 1 (37:52):
Scrambled eggs with ketchup Big thing in my house,
so yeah.
Speaker 2 (37:56):
We've been married 26 , 27 years and you never told me
that.
Speaker 1 (37:59):
Yeah.
Speaker 2 (38:01):
Never Now I know the more you learn something new
every day.
We captured the moment, I did avideo and now I have the audio
to share in the episode.
Speaker 1 (38:13):
So you did the review in the moment.
Speaker 2 (38:15):
Yes, and Janine was so good to me.
She was just telling me how todo it like a New Yorker, and we
have that audio.
Speaker 1 (38:23):
So you ate the sandwich and then you flip
somebody off?
Is that what I'm hearing?
No, just kidding.
Let's play it.
Speaker 2 (38:31):
Yes, where we are?
Bruncation Nation, we are atDyker Park Bagels in Brooklyn,
new York, brooklyn.
What do you say?
Brooklyn, brooklyn?
I'm trying to learn the lingohere and I have my family, my
New York family, that's right.
Janine and Big Ed have beentaking great care of me as I
(38:54):
evacuated for Hurricane Miltonand discovered a race the
classic apple pie half marathonin 5K.
I did the 5K.
People were so great.
I sat in my car, great view ofBrooklyn in the water, awesome,
awesome.
What better way than to cap itoff with eating something unique
(39:19):
to New York that you can't getin Florida we're from and drink.
Speaker 3 (39:25):
You probably could.
Speaker 2 (39:26):
Yeah.
Speaker 3 (39:27):
But this is a quintessential New York quick
breakfast.
Speaker 2 (39:32):
My host and travel guide is Janine, or I like to
call her J9.
That's right, so she is amember of the Rencation Nation,
whose current bumper sticker iszero, zero miles completed.
Speaker 3 (39:47):
But I did a 5k once.
I almost died, but I did it.
Speaker 2 (39:50):
So her current bumper sticker is 5k walking and just
like me, because I'm injuredright now.
So now we're going to eat whatwe do, we accomplish, and then
we explore and indulge in thelocal food and beverage.
So what are we going to do,people?
Yes, we're at Dyker Park Bagelsin Brooklyn and I'm going to
have my very first ever.
(40:12):
Don't Hit Us, don't hit us.
Speaker 3 (40:17):
We're at a bus stop Very.
Speaker 2 (40:18):
New York.
Apparently, at Dyker ParkBagels you don't sit inside.
It is a deli.
You order and then you eat itin your car.
It's classic New York.
Speaker 3 (40:29):
Yeah, we typically don't do a bacon, egg and cheese
in a place.
You get it usually from abodega.
Speaker 2 (40:35):
New York.
Oh, so typically you get abacon, egg and cheese at a
bodega, yeah, and then you eatit in the car.
So I'm going all New York stylewith my host and tour guide,
janine Yep, and I did a bacon,egg and cheese on a roll,
toasted with just a little bitof pepper.
I forgot the butter.
Speaker 3 (40:55):
That's okay.
Some people eat it with butter.
I don't order it with butter.
Some people do that we know.
Speaker 2 (40:59):
Dude.
It looks delicious.
Some people eat it with ketchupLike me?
Speaker 3 (41:04):
Only a little.
I only like a tiny bit.
I don't even like ketchup.
Why?
But I can't explain it.
It's one of those, the skivats.
I skeeve the thought of ketchupon an egg, but on a sandwich
it's good, Looks good.
Yep, that's the roll.
You did bring a little bit ofFlorida to it because you had
them toast.
The roll which we typically donot do here, but we're going to
(41:26):
give it a go.
Speaker 2 (41:27):
I like the idea.
All right, I think it looksgood.
I think that I asked forwell-done bacon in honor of my
mother.
Speaker 3 (41:33):
Have to yeah, always no grizzly bacon here.
Speaker 2 (41:37):
All right, all right, let's see.
Are we doing it?
Speaker 3 (41:39):
breaking keto just for today.
Maybe a little tomorrow and inhonor of your visit, janine has
lost a hundred pounds.
Speaker 2 (41:48):
I did so.
She pays very close attentionto what she eats, so she follows
keto and she's lost a hundredpounds.
But yeah, we are having acelebration because we are safe
from the hurricane.
That's right, and we finishedthe 5k.
Now we we're going to have agreat cheers.
Clink it and then sink it asRhett on Good Miracle Morning
(42:09):
would say Rhett and Link, okay.
Okay now I think the roll isvery soft, even though toasted.
Speaker 3 (42:18):
No, it's good, it's not hot.
Yeah, they did a good job.
Speaker 2 (42:22):
Lightly toasted.
Speaker 3 (42:23):
And the eggs.
Speaker 2 (42:24):
they are the lightly peppered eggs Like it doesn't
need salt.
Speaker 3 (42:28):
No, you have salt to the bacon.
Speaker 2 (42:30):
Yeah.
Speaker 3 (42:31):
All right.
Next you're going to try alittle bit with ketchup, right,
just put a little dollop, likehere, and you're going to see
what the sweetness does to thatsandwich.
It doesn't make sense.
It's like American.
American, yeah, we did noAmerican.
Absolutely Always yellowAmerican on a bacon, egg and
cheese Always yellow American,yeah.
Speaker 2 (42:52):
All right, all right Very simple, very good.
Okay, so we've talked about themain components that we
currently have in the sandwich,and what do you think this
ketchup?
Speaker 3 (43:00):
does.
Speaker 2 (43:02):
It adds a little sweetness okay, heinz ketchup
always all right, you can seethe little flecks of pepper.
Are you ready?
I'm ready.
Speaker 3 (43:15):
I'm skeptical.
I don't blame you, I was too.
All right, it's good all right.
I like it I think, here we go,I don't care okay all right,
she's going back in with theketchup.
Did I not say it?
I knew it's good right.
Speaker 1 (43:28):
Yeah.
Speaker 3 (43:28):
You can't explain why , but it's good.
I highly recommend.
I would not see.
I would not eat scrambled eggsin a plate with ketchup on it.
It has to be a component of thesandwich.
You think it's?
Speaker 2 (43:41):
because of the bread.
Speaker 3 (43:42):
Yes, the bread is a buffer.
You think it's because of thebread?
Yes, the bread is a buffer,otherwise, all you get is
ketchup.
You just put a little ketchup,it does something to the eggs,
but then you still get thesmokiness of the bacon.
You do, you do which is veryimportant that you don't have
grizzly undercooked bacon.
I know some people like bacon,like that, but I like crispy
bacon myself.
Speaker 2 (44:00):
You're right, it's American.
Speaker 3 (44:07):
There's no sharpness to the cheese.
No, you don't.
It's really for the look and alittle bit of texture.
You're not really getting a lotof American cheese taste, but
you could do a different cheese,but then it would not be a
classic BEC.
Speaker 2 (44:14):
I'm doing what you said yeah, I'm glad you like it,
because the tip is when you goand you travel and you happen to
have a friend in the area whereyou're runcationing, listen to
them and listen to theircommunity so that you can
explore local food and beverage.
Good right, I'm glad you likeit.
(44:34):
I got a caramel latte.
Speaker 3 (44:37):
Oh, right now.
Speaker 2 (44:38):
Yeah, I don't know, we're coffee people.
Speaker 3 (44:42):
We don't discriminate .
We do, but we don't.
Sometimes you're out and youcan't have an espresso machine,
so you need to get coffee on thego.
So we try to get good coffee.
We'll see.
I'm curious, a caramel latteit's not overly sweet.
Speaker 2 (44:57):
I think that they maybe just do some of the syrup
the latte's got milk're going tohit up some other spots today
too, so you could get a goodcoffee.
You can get black coffee, youcan get whatever in there.
Speaker 3 (45:10):
They have a whole menu.
Speaker 2 (45:12):
But we're going to show you more of New York as we
now that the accomplishment, nowthat the running is done, we're
going to explore and indulge inlocal food and beverage.
So cheers to Janine andeverybody in the Runcation
community that has givenfantastic tips so that we can
(45:33):
accomplish, explore and indulgemore really soon.
I'm going to eat this wholething with ketchup.
Speaker 1 (45:40):
All right, I'm hungry for breakfast now, the ketchup.
Speaker 2 (45:44):
I didn't think it would be so good.
Speaker 1 (45:46):
It's good On that, it is.
Speaker 2 (45:49):
But it is.
Speaker 1 (45:50):
Here's the other dirty secret too, yeah, barbecue
sauce.
Speaker 2 (45:55):
I haven't.
Now we have to go back to NewYork and get one, so that we can
try it both ways.
Speaker 1 (45:59):
I'm just telling you, if you've never had scrambled
eggs with barbecue sauce, try it.
It's not horrible.
Okay, it's actually better thannot horrible.
Speaker 2 (46:09):
I'm learning all sorts of things in this episode
along with you.
Runcation Nation, just yes.
Speaker 1 (46:16):
I do what I can, yeah , okay.
So we've talked about running.
We've talked about eating.
Apparently, there are places inNew York where you might be
able to get an adult beverageuh-huh and we got a
recommendation.
Speaker 2 (46:29):
In brooklyn it's this whole big place called industry
city, and then within thatplace there is the standard
wormwood distillery yeah, youwere telling me about this place
which had everything.
Speaker 1 (46:43):
And she's yeah, there's a reallywood distillery.
Yeah, you were telling me aboutthis place which it had
everything.
And she's like, yeah, there's areally cool distillery, but
then there's a comic book storethat you got to check.
Okay, yeah, it clearly sheknows like what's going to speak
to me.
Of course, now, granted, thecomic book store would be way
cooler with some whiskey, butyeah, so I would absolutely be
focused on the comic store.
So, but I would absolutely befocused on the comic store.
Speaker 2 (47:04):
Well, I was focused on dogs because there was a dog
adoption.
Speaker 1 (47:08):
And then this is where the dogs come into play.
Speaker 2 (47:11):
Yes, and I want to say that I took a picture.
Yes, I did.
You took tons of picturesduring the dog adoption.
So once we had sustenance, weheaded to Industry City on the
recommendation of Janine'sfriend, Joe, and we walked in
and it's just, and if I wouldjust read the description of
(47:31):
Industry City, there are tons ofrestaurants, breweries,
distilleries, comic book stores.
There's like a grassy knollwhere there was a birthday party
for kids going on.
It's like an outdoor, but it'snot like an outdoor mall.
So I just it is.
I can't.
Speaker 1 (47:54):
You've got to describe it.
You're on the podcast right now.
Speaker 2 (47:58):
What is it?
Speaker 1 (47:58):
Tell us.
Speaker 2 (48:00):
So um the history of it is a great industrial city
within a city.
It's founded by Irving T Bushin the early 20th century.
Bush Terminal it's like aterminal was the first facility
of its kind in New York City andthe largest multi-tenant
industrial property in theUnited States, keeping the
(48:23):
entrepreneurial spirit of theproperty.
The $450 million redevelopmentmodernized the campus to support
innovation, the moderninnovation economy and bring
quality jobs to the waterfront.
So Industry City, then, it'sthe most they describe the
modern day.
Speaker 1 (48:45):
It's essentially a giant historical industrial park
that's been converted torestaurants and cool spaces.
I love it.
Speaker 2 (48:57):
It's the most.
They call it the most diversecreative hub, housing More than
550 companies from design andmedia to technology and
manufacturing, and it's 6million square feet.
Speaker 1 (49:10):
Good lord it goes several blocks.
Speaker 2 (49:13):
Wow.
There are different buildingsand they're numbered, and it's a
35-acre campus along Brooklyn'swaterfront.
It's a thriving ecosystem where8,500 people come to work daily
Restaurants, pop-up shops,private event space, food
furniture retailers, abundantoutdoor space.
Speaker 1 (49:32):
That sounds really cool.
Speaker 2 (49:33):
It's awesome.
I'm just saying it's awesome.
And within this place there isthis courtyard atmosphere and it
was all decorated for Halloween.
They had lighting.
So I imagine if you come backat night there is this courtyard
atmosphere and it was alldecorated for Halloween Like
they had lighting, so I imagineif you come back at night and
all the pumpkins, or come backnow as we're heading into the
(49:54):
Christmas season.
It's probably decorated forThanksgiving and the holidays
now.
Speaker 1 (49:58):
No, nobody decorates for Thanksgiving, I know you
love that.
Speaker 2 (50:01):
I know they decorate for Christmas.
I object.
Speaker 1 (50:05):
Christmas is a holiday.
Christmas is a holiday.
Thanksgiving is a meal.
Oh, she hates that.
I'm just kidding, but nobodydecores for Thanksgiving Anyway.
Speaker 2 (50:16):
Anyway, this was.
It can be decorated forwhatever season you're in
Exactly, and at that time theyhad a heart and bones rescue
hearts and bones, rescue heartsand bones.
Speaker 1 (50:32):
This is where I saw the pictures of the dogs.
Speaker 2 (50:36):
Oh, and I met the cutest little doggy, the cutest
little boxer, and her name wascarrie and she was just adorable
and I wanted to get in a carand bring her home.
Her foster mom and dad were sokind and let me take endless
pictures of this dog and love onthis dog.
(50:56):
This dog jumped up on me and wewere just in love with one
another and I just wanted totake her home then you, then you
left her.
I know, but they said thatsomebody was interested in
adopting her and on the way backto her, so I know she got a
good home.
Look at this face.
Speaker 1 (51:17):
Oh, she's a cutie, she's so cute and she's so sweet
and I just yeah.
You're going to share a pictureon social media, right?
I?
Speaker 2 (51:27):
will.
She's just the best, and I knowshe got a good home because her
personality was so sweet, likeDanny's, like our little Danny
girl.
So we saw that and then I wasjust super thirsty and so we
went to the Standard WormwoodDistillery inside of Industry
(51:49):
City.
Speaker 1 (51:49):
So I was going to ask you, given the name, the
Standard Wormwood Distillery.
Wormwood is, of course, aningredient in absinthe.
Were there absinthe cocktails?
Did you have an absinthe-basedcocktail?
I did not.
You're like no, I did not.
No, Because you don't like thelicorice-y flavor of absinthe
based cocktail.
I did like no, I did not.
No, because I don't like.
Speaker 2 (52:07):
You don't like the liquoricey flavor of absinthe,
no okay, I just I don't, so Ididn't, and I guess I should
have because of the name.
But I'm sorry, it's okay.
They are always combiningseasonal ingredients and they
make their own liquor, so so, itis awesome and they have a huge
(52:28):
menu.
Speaker 1 (52:31):
When you say menu, you mean cocktail menu or food
menu.
Speaker 2 (52:34):
No, cocktail menu.
Speaker 1 (52:35):
Okay.
Speaker 2 (52:36):
They have a big cocktail menu.
It's two pages, okay, andthey'll have seasonals, but then
they'll also have classics likea Manhattan, a Negroni, a
Sazerac.
They'll have a margarita.
Speaker 1 (52:51):
So tons of classics.
Speaker 2 (52:52):
And to your point, they have an absinthe cocktail.
Speaker 1 (52:55):
You have to if you're the standard Wormwood.
Speaker 2 (52:58):
Yeah, and then they have wine and beer from local
places, nice and their spiritsthat they make.
They have a Worm rye, they havea wormwood gin, they have an
agave, they have a rum and thenthey have cordials.
So you can have a tasting menu.
But we had some fun with acouple of different cocktails
(53:24):
from the menu.
And then there was a bonus thatwas so cute that I'm going to
share for the patrons.
Speaker 1 (53:30):
So you recorded some live takes some hot takes in the
moment and we're going to sharethose with you guys right now.
Speaker 2 (53:38):
We're continuing our tour of Brooklyn.
Here at Industry City, we havemade a stop at the standard
Wormwood Distillery All spiritsand cordials made in-house, and
we have two beverages.
Janine is joining me to reviewwhat is called the Fall Shrub
(54:04):
Blueberry, lemon, italian Plum,pink Peppercorn Vinegar and
Vodka.
And so it's a cocktail.
And what better season,considering it's October.
There are pumpkins all overthis place in Industry City, and
it is on cozy couches outsideof this bar, this Wyrmwood
(54:27):
Distillery, and it is just acozy, relaxing fall day vibe.
That's right, we are vibing.
We're vibing, so give it ataste and tell us what you think
it's delicious, it's sweet,it's sweet, it's good.
Speaker 3 (54:39):
If you like sweeter cocktails, this could be your
speed.
Yeah, it's definitely not analcoholy tasting cocktail.
Definitely not an alcoholytasting cocktail.
Okay, which is good for me, butI definitely get some plum.
Yeah, you get the plum.
I get lemon.
I don't get blueberry though.
Okay, so maybe that is thesubtle flavor and the vinegar is
interesting.
No, I don't really get a lot ofvinegar, but maybe it's
(55:00):
balanced out whatever's going onin there and maybe it's meant
to highlight the other flavorsfor you.
Speaker 2 (55:02):
Yeah, it's really delicious Good stuff, and the
color of it is just so pink.
Speaker 3 (55:08):
It's pink and pretty.
It's like a dark magenta.
Timmy likes the pink yeah, it'spretty and it's perfect for
October.
That's delicious.
I wish it had a little bit ofblueberry, because I love
blueberry, but maybe it's inthere and just masked by
something else.
You have to taste it Let meknow what you think, because
maybe you'll get blueberry yeahI like their glasses, then it's
really good, it's delicious so Ithink the tartness is what I
(55:30):
get.
Speaker 2 (55:31):
Tart, yeah, I get the tartness, so that must be from
the lemon, yeah, and maybe alittle bit of the vinegar.
I definitely get lemon.
Definitely.
I feel like maybe the vinegaris just a deft hand to punch up
everything else could be and tobalance the sweetness.
Speaker 3 (55:44):
So you're not like for sure yeah, because that
could easily go right over theedge of too sweet.
Speaker 2 (55:50):
But it's good and yeah, drinkers, I think that
might be a little too sweet,like they may want more of the
flavor of the vodka in this case, if they are, but at the same
time it's not a deserty drinkeither.
What makes something a desertydrink to you?
I think it's heavier.
Okay, a heavier like a, like acreamier, like a, an espresso
(56:11):
martini kind of thing, yeah,absolutely, which might have.
Or an affogato with some coffeeliqueur, because that's thicker
, yeah, Thicker.
Speaker 3 (56:21):
I love that, yeah, but it's good, it's really good.
Speaker 2 (56:25):
I love yours.
I love yours.
Are you going to sip more?
Speaker 3 (56:28):
I've been knocking them out of the park today.
You like my drinks better thanyou like yours.
Nah listen, I'm not even doinganything, I'm just sitting here.
Speaker 2 (56:35):
Listen, I think that we knocked it out of the park
with not only one but two and Iimagine their whole entire menu
is fantastic because they let ushave a sample of a bushwick
kcbc bushwick 5.4 abv ipa, whichwas quite citrusy and it tasted
(56:56):
.
Speaker 3 (56:57):
It was very bubbly, yeah, and I tasted citrus, but I
didn't really taste anythingelse.
But I didn't know what I wasdrinking or if I was supposed to
taste something anything else,yeah, it was okay, it good.
Speaker 2 (57:06):
So it was a good citrus IPA, you know.
Speaker 3 (57:09):
I'm an IPA girl now it's been established Of course.
Speaker 2 (57:12):
And there's a Pilsner that is 4.8, very sessionable.
What they call sessionables islike you can drink a lot, or you
can order one and split it witha friend who's a law, I who's a
lot.
Speaker 1 (57:22):
I'm jealous.
Speaker 2 (57:24):
I'm going to tell you that we had these.
They had bar seating, but youwalk out of the standard
Wormwood distillery and there isa huge common area in between
their bar and the nextestablishment.
Speaker 1 (57:38):
Hopefully you're going to share some photos for
everybody in our socials.
Speaker 2 (57:41):
It was so comfy.
Speaker 3 (57:42):
So that they can see this Comfy couches.
Speaker 1 (57:44):
What a neat space.
Stuff you've shown me isgorgeous.
Speaker 2 (57:51):
We had comfy couches to enjoy our beverages and it
was just like Janine said yeah,let's just stay here all day and
all night and just see it turndark and all the seasonal
decorations.
Speaker 3 (57:59):
There's nothing wrong with that If you're not driving
there's nothing wrong with that.
Speaker 2 (58:02):
Yeah, there's nothing wrong with that.
Yeah, so Uber, lyft, taxi,designated driver.
I just think these people makegreat cocktails, make great
spirits, so what?
Speaker 1 (58:17):
did you do for food?
Speaker 2 (58:18):
there and shout out to our bartender Sasha.
He was phenomenal.
Speaker 1 (58:24):
Okay, and for food?
What did you do there?
Speaker 2 (58:28):
Oh for food.
Speaker 1 (58:29):
Mm-hmm.
Speaker 2 (58:29):
No, we didn't.
They have on their menu.
They have chips and they havelike chicken bites, but-.
Speaker 1 (58:36):
They've got bar bites , essentially Okay.
Speaker 2 (58:38):
Mm-hmm.
Yeah, they have a couple ofdifferent things, but really you
can go two doors down and havebarbecue.
Speaker 1 (58:45):
Gotcha.
Okay, that was what I was goingto shoot you for, so their
specialty is cocktails.
Speaker 2 (58:50):
You get the cocktails here and then you go elsewhere
to enjoy a meal.
Gotcha Within Industry City.
Speaker 1 (58:57):
Because there's plenty of options.
Speaker 2 (58:59):
That makes sense Close by.
So we'll have a link in theshow notes.
Speaker 1 (59:03):
Yes, but you've got their stuff here.
Facebookcom slashStandardwormwooddistillery.
Instagramcom slashstandardwormwooddistillery.
Nice and easy.
You're not going to confusethose Nope.
So that's going to do it forthis week's episode.
We would like to ask you folks,please do us a favor.
It's been a minute since we'vehad a rating or review on Apple
Podcasts.
(59:24):
We'd love for you to go overthere and give us five stars If
we've earned it.
We like to think that we haveFive stars would be lovely.
That would help us.
The more reviews we get, themore recent the reviews that we
get, the more frequently we areserved up to people searching
for content related to what wetalk about.
Speaker 2 (59:41):
And I will tell you there's another benefit to
rating us five stars, becauseapparently aaron from the will
run for podcast was on our showlast week talking about her new
podcast with stephanie paceyourself.
It's just cancer.
And she says for any podcastthat we have guessed it on.
(01:00:02):
If you leave a five-star review, then Tom will do five miles.
Speaker 1 (01:00:07):
Exactly.
Speaker 2 (01:00:11):
So, Tom, we are trying to help your training
efforts, help Tom's trainingefforts and give us a five-star
rating.
That's all I'm going to say.
Speaker 1 (01:00:17):
Thank you so much.
And thank you for joining us in2024 on your long run, your
commute to work around the houseor wherever you are.
Speaker 2 (01:00:26):
I'm your host, Amy.
Speaker 1 (01:00:27):
And I'm your co-host, Dana.
Speaker 2 (01:00:28):
Stay safe and well and we will accomplish, explore
and indulge with you really soon.
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