July 28, 2023 • 52 mins
Robert and Carlos chat: We've all had those chaotic summers where life feels like a whirlwind, and this year was no exception for us. Amidst dance recitals, in-law visits, and writing struggles, we decided to take a break and have a heart-to-heart about everything from navigating the dangers of sugar addiction to which movie to watch.
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Episode Transcript
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Robert (00:01):
And we're here.
It's summer, Man.
It's been two weeks since werecorded our last podcast and we
made one then and I thinkbefore that.
I don't know if we've convenedsince school was out for summer?
Carlos (00:16):
No, yeah.
so how are things in the cranehousehold because of that?
Robert (00:19):
Holy crap, man, it's been a whirlwind.
I texted you last week and I'mlike got a call game called on
account of chaos, basically.
Enjoy the chaos.
Carlos (00:29):
And of course I got no reply back.
Robert (00:31):
Thanks a lot.
I appreciate that Mymother-in-law was here and I
like my mother-in-law.
I was funny.
I was having a conversationthis morning on Mighty Networks
with one of my fans who was likemy in-laws are moving like half
a mile south of me.
I'm like jeez, i wish mymother-in-law would move half a
mile south of here.
She's in Minnesota, do you?
Carlos (00:51):
think she would ever move.
Robert (00:53):
She wanted to.
They looked years ago, but realestate prices have gone so
sky-high and my father-in-lawwas more of the action component
of that couple and so he wasready to move pre-COVID I think.
I remember that They looked at ahouse over in Nolan'sville and
he's like let's go, Let's do it.
And she's like there's just somuch that has to be done
beforehand.
They still had a cabin at thetime and they still got their
(01:14):
primary residence and she's likejust not ready.
There's a process, There's anorderly process.
She's a very structured personbut yeah, And I would hope that
eventually she moves down hereto make her life easier.
So she was here for a week anda half.
Two weeks We've had twodifferent dance recitals for two
(01:36):
different dance studios.
One of them did four recitalsIn town or out of town.
In town And this week is DanceNationals, which I just found
out last night.
My daughter has won twodifferent national title
national champion titles on twoof them.
That's it, the Opryland Holycow.
But because of the times, sheand Alicia are just staying up
there the whole week So Ihaven't seen them.
(01:56):
I saw them for like an hour onWednesday afternoon.
Carlos (01:58):
Oh wow, so they're there , they're there, they're there.
Robert (02:00):
Got it.
One of my other kids is at daycamp.
The other one's got crosscountry every morning in the
mornings.
So I'm just like I have gottenalmost no work.
I've written like 5,000 wordsin the last month.
Carlos (02:12):
Yeah.
So I finished a book lastFriday, nice, and I admitted to
Megan that you know my righthand.
I was like I'm tired.
Yeah, i just I'm creativelytired right now.
I have a lot of business stuffI need to be working on, but
then I think also the kidscoming home, because they were
(02:33):
at home for a week while I waswriting, yeah, and I still I
felt that pull, because you knowme, i'm used to taking that,
that's, those two summer monthsoff, and then I'm ready to rock
and roll again.
Yeah, And it was.
We were on our weekly call andshe goes you know what, do you
think it would be smart for youto go ahead and just take, you
know, june and July off?
And it was like it's so funny,i've done it how many times.
(02:54):
But I needed somebody else tosay, hey, might this be a good
idea?
And I ran to it like a, like a,like a beggar who hasn't eaten
in a month, like, yes, please,oh, my gosh.
So, so I'm not gonna be writingfor June and July.
Robert (03:07):
I've got plenty of other stuff to do, but yeah, so I'm
excited about that I stalled outlike 36,000 words on my new
book series and there wereissues with it And I didn't
recognize it at the time.
I kind of was like, oh, thenext part should be fairly
exciting And it's just, my kidswere around, i'm doing so much
with them, it's just I usedexcuses.
(03:28):
Part of me was like I wanted todo what you've done.
So what I'm gonna do is I'mgonna finish up over the next
week, week and a half or so.
I got some momentum thismorning.
I'm gonna finish this book.
But some ideas occurred to me oflike what has been wrong with
it over the last 24 hours thatgot me moving on it again.
Yeah, where I was like, oh,this is kind of lacking some
(03:48):
edge, like what I wanted to dowith this is I'll never finish a
book and be like, oh, this isthe best book ever, you know.
But I was finished.
I was, you know, midway through.
I was at the halfway point, themidpoint of the story where it
turns, and I'm like this doesn'thave enough Wham factor, you
know, wow factor, something thatmakes it like why are you
(04:09):
telling this book There's notenough gut punch to it.
And I think I discovered thetwo or three things.
Of course one isn't gonna do it.
This is Robert J Crane.
There's gonna be a lot morepain than that.
Carlos (04:22):
Maybe like seven things.
Robert (04:23):
Yeah, like you get to the midpoint and I'm just gonna
start hitting the reader with alead pipe and not let up until
they're unconscious, bleeding ina puddle on the floor.
Carlos (04:31):
No, leave me alone.
Robert (04:33):
No, no, they beg for more at the end.
Right, how would I rephrasethis?
It asks for the next book.
Or else it gets the pipe again,or else it gets the pipe again.
Actually, it gets the pipeagain.
Carlos (04:48):
Have you watched that movie with your kids, sons of?
Robert (04:50):
Land.
No, i did rewatch it myself notthat long ago, and it's so good
.
Carlos (04:55):
It is really good.
I haven't watched it in years.
Robert (04:57):
Oh, it'll be banned within five years, but it's so
good.
I bought the Blu-ray of thespecial edition.
Carlos (05:02):
I've never seen it before.
Robert (05:04):
You know there have been so many spin-offs and products
that have come out of that, Likethere was a Clarisse series for
a while and whatnot.
Did you ever watch the Hannibalseries?
Carlos (05:13):
I watched a couple and of course I loved whatever that
actor's name is Oh, madsMikkelsen, I actually loved the
movie Hannibal.
Oh really, i thought that wassuper underrated because it goes
more into his character, right,yeah, and some of the stuff he
does in it too.
And then the final scene of themovie I don't know if you've
seen it Oh, he's having dinner.
(05:33):
Well, in the airplane where thelittle boy wants to try his
food, oh no.
Robert (05:39):
I didn't see that.
I thought the ending was andthis is spoilers for like a
20-year-old movie.
I thought, the ending is thathe and Clarisse get romantically
involved and he turns her intoa cannibal.
No, okay, that's the end of thebook Different.
Carlos (05:54):
So he traps, he gets like the lead FBI agent.
he gets Clarisse there and bythen it's not the same actress.
Anyway, he has the cleaver inhis hand and he chops off his
own hand is what he does becausehe's going to.
it looks like he's going to cuther hand off And then she
screams, you know, and thescreens go dark and everything.
(06:17):
and then all of a sudden theFBI is there and he gets away.
And he didn't want to do thatto her Was it.
Robert (06:24):
Clarisse Starling.
Yeah, Oh, okay, Yeah.
So the book as I understand it,I've not read it.
I read the summation of itbecause I was like I don't think
I have this one in me after Iread kind of the objectionable
points And it is Clarisse issort of drugged or something and
he, she like, bears her breastto him and he takes hold of it
(06:44):
and like they together eat thebrains out of a live man, or
something I was like that is notfor me.
Carlos (06:50):
So I think they did See, and this is where I think in
the film they probably did abetter job of it, right?
Because yes, that's what he wasdoing and it was Ray Liotta was
the guy they were eating, Youknow, and it's funny because in
the scene you see a little dripof blood going down his face and
you're like what's wrong?
And he's obviously drugged.
And then he goes over there andhe pries off the top of his
(07:13):
head and you're like, oh my gosh.
Robert (07:15):
Okay, yeah, that's not.
That's not for me, that's toomuch for me.
I am all about, as from ourlast like five minutes of
conversation, i'm all aboutbludgeoning my reader with
trauma, but it's not in a liketotally gruesome, gory way.
Carlos (07:32):
Yeah, it wasn't too bad.
I mean, you know, because hedoesn't like take a fork and
start eating out of his head.
Robert (07:37):
Yeah, in the book I'm pretty sure that's what happens.
Oh really, yeah, i mean it'sgrody, it's disgusting, and I
mean Silence of the Lambs has alittle taste of that, but it's
nothing compared to the like.
I don't get me wrong.
I've done some pretty gruesomestuff in Southern watch.
I would say Probably some stuffsort of along the lines of that
.
I guess there's demons eatinghumans kind of stuff in there,
(08:00):
but I don't know, Maybe, maybethat ruined me and I, after I
read that description, i waslike oh well, you know, since
Thomas Harris is going to dothat and sell a bajillion books,
maybe I should do some right.
Carlos (08:13):
Equally grody or gross, or in some some people would
argue gross, or for some of thethings, all right since we're on
food, i have to ask you this isvery, quite random, but you
know me and I was thinking aboutthis on the way up because I
was listening to something else,that's what I want to talk
about podcast always Yeah, sugar.
Okay, all right, where are youon?
Robert (08:30):
sugar these days.
It's really bad for you and Ishouldn't be eating it, and yet
I still eat it.
Yeah, i know me too.
When I'm at my healthiest, i'mup five pounds since the
beginning of summer.
You're not talking about carbloading last time Yeah.
It's like, and the reason isbecause I just keep eating
garbage at the end of the day.
So when I got healthy, it'sbecause I was eating almost no
(08:50):
processed sugar Yeah, like atall, yep.
And when I start to getunhealthy it's because, hey,
what do you know?
I just had five Hershey'skisses last night and that's the
least of the bad things.
We ordered Chinese last nightfrom that place over by Publix.
Oh yeah, have you ever?
you ever?
Oh, we see there all the time.
Oh my gosh, they're, they'regeneral sauce chicken.
Carlos (09:07):
Yeah, Oh yeah.
Robert (09:08):
There's some processed sugar.
Carlos (09:09):
I've already had it.
Robert (09:09):
I've had it.
It's just a little bit.
No, processed sugar is crack.
I mean it is.
It's super addictive and it'sreally bad Metabolically.
I was listening to that onepodcast I think I sent it to you
, the one from Barry Weiss We'reeating ourselves to death with
Dr Casey Means And she says ourconsumption of sugar has gone up
like a hundred fold in the lastcentury, i believe it.
Carlos (09:34):
I mean because we didn't eat it the way, the way we do
now back then.
It was, it wasn't readilyaccessible.
The way it is now.
It's become its own industry.
I mean, i know, like I can see,i understand the, the effects
of it.
Yeah, like yesterday was, youknow, kind of my, my cheat meal
day, so to your point, like twoweeks ago I think we were out to
(09:55):
dinner or something.
I'm like my jeans are not quitefit, and then I went and I
hadn't been jumping on the scaleAnd I did And I'm like, oh
hello.
But for me, you know, my mindcan swing quite a bit because I
drink a bunch of water and Ijust I have large swings, you
know, five pounds from day today.
Robert (10:16):
Oh, i could gain five pounds in one day, depending on
what you always have to weighfirst thing in the morning,
right after you.
Carlos (10:23):
I do not like weighing myself at night.
Robert (10:26):
No, I stick to the morning thing Yeah.
Carlos (10:29):
So yeah, so I'm trying to get back on track and all
that, but I had my, my cheatmeal yesterday, you know, first,
first one for this week.
It's a good one.
I'm going to get you a chip foryou And I.
At first I was good And then Iwas exhausted.
In the afternoon Were you.
Oh my gosh, it was like I tooka car, you car bloated.
Dude.
Well, yeah, but it was.
I mean I had eaten it like 11.
And then I went for a walk withwith Katie, at like four or
(10:53):
five, and I mean I was going fora walk, walking hills, feeling
like I wanted to fall asleep, ohyeah, and and I was like the
only thing that we had changedwas that.
And so I know I need to be alittle more careful, because I
love, i mean I love candy, ilove cookies, i love all that.
You know I don't look like I'm,but but it's funny because I
know I know skinny people who,you know, metabolically or just
(11:16):
lab wise, are very unhealthy.
Yeah, you know, like you lookat them under the hood and they
are less Skinny fat Yeah it'scrazy And I don't want to be.
I don't want to be that We.
I just I'm trying to be smarterabout it because I know I can
bend sugar too.
I mean, i love it Well.
Robert (11:33):
I mean I have that problem with almost anything,
not alcohol, because I get sickif I drink too much of it, but
like if I'm an original sugaraddict, basically almost all of
the seven deadly spins I'm, youknow I'm right there like I'll
cruise all the way through.
I enjoy gambling.
If there wasn't the downside ofholy crap where all my money go
(11:53):
, i could do more of that.
But like I mean I used to eat awhole pack of Oreos when I was
an adult, a full grown adult,yeah, and I was like 240 pounds
or so at my heaviest I mighthave made it to 250.
I was afraid of the scale atthat point.
But I mean I would eat the mostyou know garbage diet of.
You know all the sugar I couldhandle And and I loved it.
(12:14):
It was great.
But it's the same thing with,like an unrestricted diet of
internet.
When you're trying to beproductive, you know you you're,
you're flaring the the shortterm endorphins in your brain
and they, you know, they lightit up.
Oh my gosh, everything is sogreat, i feel so good.
It's just that you know I wouldeat when I was stressed.
I would eat garbage when I wasstressed because it would give
(12:37):
me that little, that little shotof endorphins, that little shot
of.
I feel like there's a differentdopamine.
Dopamine would give me adopamine hit, you know, and
there's a lot of ways in lifethat you can get a dopamine hit.
Oh heck yeah.
And that's why people are soquick to be like I'm a this
addict, i'm a that addict,whether it's, you know.
You know people are pornaddicts nowadays or they're.
You know there are some andthere's some truth that it's not
(13:00):
near as hard as the.
You know, like a heroin addict,someone who's on opium is truly
addicted in a way that theyabsolutely cannot quit
physically without going throughwithdrawal.
And alcoholism is another oneof those things where it's like,
physiologically you can get soaddicted that you know it's
painful to come off of it.
But for those of us in a cozywestern lifestyle nowadays,
(13:21):
there are other addictions thatyou can get that are just very
comfortable addictions, whereyou can just sort of cruise
through life And theconsequences are not immediately
obviously Yeah, because it's aslow slide, right, so you don't
recognize it.
Carlos (13:36):
Maybe you stop stepping on the scale, you stop looking
in the mirror the way you usedto, or you just say, oh, i'm
getting old and I can't process.
And then I look at somebody whotakes the other extreme right
And takes everything out And I,it's just no joy there.
Yeah, i just don't know.
Although I was listening to RobDeirdic, skateboarder, who has
(13:59):
produced Ridiculousness, i thinkis the show on MTV.
Anyway, he's done very well forhimself, especially in the last
five years, and he has a verystrict Not I wouldn't say
maniacal, but like he's justlearned to optimize his entire
life.
Yeah Right, and I think he'sbeen smart about it.
But really what he's optimizingit for is joy and spending time
(14:21):
with his family.
Yeah Right, but in the processhe's making hundreds of millions
of dollars.
Robert (14:26):
Holy crap, that sounds like a great deal.
Carlos (14:29):
Oh he's.
This episode that was on MyFirst Million was phenomenal,
one of the best I've listened to.
So anyway, he's talking aboutall this stuff, but one of the
things that he does is one ofthe ways that he takes that
friction out right Like hehasn't had alcohol or sugar in
years.
Wow.
And I'm like, okay, how do youdo that?
And then I realize all his foodcomes from a local chef, brings
(14:51):
all their food right.
It's all pre-prepped.
I want to get to that point.
So I don't have the optionright Now.
I know I will still go out toPublix or Walmart and I'll get
those For me.
it's nerd clusters and it'sthose field twizzler things.
Those things get me.
And then on road trips, it'sbaby Ruth.
Robert (15:11):
Strawberry lemonade, nerds, blackberry lemonade.
Have you had nerd clusters?
I don't know what a nerd isLike, just the big ones, or what
.
Carlos (15:19):
No, they're nerds wrapped around a gummy.
Oh my gosh, yeah, it's likecrack.
Robert (15:26):
I still like.
I take fiber gummies every day,do you?
I do because they're so goodfor my kids.
Carlos (15:31):
They are pretty good.
We have them too.
Robert (15:33):
So good Like, especially when I have no sugar diet.
you know, it's like I just havemy little gummies.
Carlos (15:41):
I can see you sitting in the pantry like eating fiber
gummies.
And then that night, Robert,are you?
Robert (15:48):
okay, in there, yes.
Carlos (15:55):
That's what this episode is going to be called Dutch
ovens Robert on fiber gummies.
Robert (16:02):
They will tear you up if you're not careful.
Carlos (16:04):
Oh my gosh.
Robert (16:04):
What's the limit?
How many can you have?
I wouldn't recommend more thanabout six, six, six.
You got to spray them outthroughout the day.
I wouldn't eat them all at onetime.
Oh my God.
You have like two in themorning, two at lunch and then
two at night.
Carlos (16:21):
Which ones do you sneak and which ones do you eat in
public?
Robert (16:25):
I mean I don't go in public.
What the hell is this in publicthing?
What do you think?
I am an extrovert.
Carlos (16:30):
Oh my gosh, i'm not going to be able to get that
image out of my head.
You chew on fiber gummies?
Yeah, exactly, and then I saythat, and then I'm going to go
home and have fiber gummies,yeah.
Robert (16:40):
Well, there's not really that much in the way of sugar
in them.
But I mean, when I'm on my dietregimen, I'm not having
processed sugar six days a weekAnd I feel really good about it
at that point.
Yeah, me too.
The problem is after you getoff of it for a while, which I
have been off of it for, youknow, almost 30 days.
At this point it's a lot harder.
It's like there is a craving atthe end of every day where it's
like, hey, man, you haven'tgiven me anything yet.
(17:02):
And even if you have, it's likeokay, come on, I need a little
bit more here.
Yeah, You know, like I ate allthat Chinese food last night And
thankfully I have been workingout like a fiend, like
weightlifting, five days a week.
So I've made some gains andI've still emphasized heavy
amounts of protein intake to tryand maximize so that all this
(17:24):
weight gain is not fat justbanding around my belly.
But it's still very clear that,like, there's a decent amount
of it that is not ripped steel.
Carlos (17:35):
Let's say it's steel.
Robert (17:38):
But I mean, you know, a heavy weightlifting routine can
assist you in mitigating some ofthat weight gain.
Carlos (17:48):
Sure, For me it's that one Extra.
It's not even an extra meal,it's that extra half a meal
Right now.
You know that that added upover the months and it's for me.
I actually I don't eat when I'mdepressed or sad.
Actually, for you, i celebrateeat right.
So, man, i had a great daywriting today.
(18:08):
I earned a baby Ruth.
Oh yeah, you know we're goingon a trip up.
Trips are huge for me, right?
Robert (18:15):
So I plan my meals in advance totally.
Carlos (18:18):
I'll have eat here.
I want to eat, yes, yes.
Robert (18:21):
I like I mean, i have a dossier made up for our trip
that we're going on in a fewweeks and it's like I mean, this
will air.
I probably be back by then, andso you someone asked me how
much weight I gained on the trip, but it's like I've got the
restaurants planned out inadvance.
I look at their menus and I'mlike, oh, this looks amazing,
we're definitely going there.
There's a place in Myrtle BeachThat's called the original
(18:41):
Benjamin's Calabash buffet.
It has 170 seafood items on itWhat I defy.
You go, look at the menu, likefried shrimp, fried fish, crab
legs, lobster and drawn butter.
I'm like, oh, i'm gonna gainsome pounds there.
What are you gonna eat first?
Well, i don't know, it's gonnabe a giant plate.
Hmm, i go through a buffet lineand it's like I want to try a
(19:02):
little bit of everything.
It's good, yeah.
And then I go back aftertargeting and go for seconds at
all the stuff I love best.
I love buffets, and, and MyrtleBeach has a great-looking what
you call it, a Braziliansteakhouse.
Oh, really, because you know,ours in Nashville has been out
of business since Christmas Daybombing.
Carlos (19:24):
No, I didn't know that.
Yeah, yeah, the Rodizio on wason second Street, i got blown up
.
I didn't know that.
Robert (19:29):
Yep Got gotten blown up by that.
That guy who uh, oh yeah,whatever had, was it Christmas
Day.
Carlos (19:35):
It was Christmas day.
Robert (19:36):
Yeah, two years ago.
No, I think 2021, 2020.
No idea, yeah, it was.
I was like damn it.
They took my favorite Braziliansteakhouse.
Carlos (19:45):
Oh yeah, talk about meat sweats.
I, i, i did never had meatsweats.
I did not understand until wewent there.
And what was it?
four of us, right?
Yeah, me, lee and Nick, yeah,right, that was us.
And we went and you know ILaughed at first with the whole
little flip over the deal, yeah,and I'm like ha, ha, very funny
.
And then I get like 15 minutesinto I'm like, oh, now I
(20:08):
understand why, you have to tellthem to stop.
They're just like throwing meatin your face.
Robert (20:13):
Oh my golly.
I've never been that satisfiedby having me throw That place is
amazing though.
I mean, it's a nationwide chain.
There was one in Maple Grovewhere I used to live Mm-hmm, but
I mean, one of the best thingsthey bring you is those
pineapple.
Carlos (20:31):
Oh, I was the same thing .
Robert (20:32):
Oh my gosh, caramelized on the grill.
Oh yeah, that was really goodThat pecan, yeah, anyway.
So every time I'm in a citythat has a rodizio or a
Brazilian steakhouse because wehad two in Nashville And now
they're both gone, one closed upbecause it just went out of
business and the other one gotblown up by some dipshit, so
yeah, and then a leash and I aregetting away and Chad and Nuga
(20:52):
here in a week or two withoutthe kids, yeah, and I've got my
menu planned for that too.
They've got this place calledtaco mama Sitas.
I come on my seat and it's likea artisanal taco shop, really
like, yeah, like.
The menu is the best-lookingtaco menu I've ever seen.
Carlos (21:06):
I like chat Nuga.
We haven't spent a lot of timethere, but the times that that
I've gone or I don't know It's,it's growing and I think they've
been pretty smart on howthey've grown that area.
She's never been to rock city?
Robert (21:18):
Oh, I haven't been either.
You've never been to rock city.
All the barns see the signs inall of Tennessee And you've
never seen rock city or seenruby falls never.
Yeah, we used to go.
I used to spend a couple weeksevery summer and at my parent
and my grandparents Place insoutheast Tennessee, and they
were 40 minutes from Chattanooga.
What is rock city anyway?
It is a tourist trap.
(21:38):
It is tourist trap.
Carlos (21:40):
It's so cool.
Robert (21:41):
It's.
It's so kitschy.
I used to go every summer likethey would make a special trip
down to Chattanooga And we wouldgo to rock city every summer,
because I loved it so much and Iprobably haven't been since I
was 15 or so, so I expect I'lltotally outgrown it or whatever,
but I'm just excited.
I'm gonna take Alicia to itbecause she's like what the hell
is rock city?
and I'm like, oh, we got us arock city virgin.
Carlos (22:04):
What is it like?
cliffs and mountain?
Robert (22:06):
well, it's on top of lookout mountain, which is the
historic you know.
Carlos (22:09):
I've been up there.
Yeah, I'll flip there once soyou can I didn't know there was
a golf course up there.
There is it's.
It's crazy because, like, theedge is at the edge of the golf
course.
Robert (22:19):
Yeah, so you, you birdie , that one you're, or if you've
got what you call it, play wellthat day.
Carlos (22:26):
The guy at the at the pro shop goes hey, just so you
know, everything rolls off thehill.
Yeah, i'm like, yeah, thanks.
Robert (22:32):
How do you treat that for scoring purposes?
What's that?
Is it a water?
Is it a water hazard?
Carlos (22:37):
Basically, Oh no, i mean , it's a lost ball, it's same.
Robert (22:40):
Yeah, same thing, yeah, okay anyway.
So I'm trying to think of allthe stuff that rock city has.
They got this neat little likeFantasyland Diorama.
I think that's one of the lastthings you see.
They have commanding viewswhere you can see seven states
on a clear day.
That's a bit of a visual things.
Carlos (22:57):
Is that why that one thing that confused me.
We drove up there all thestreets are named like Ferry
Lane and like Robin Hood way,and I was like what are we in
Disney World?
It was.
Robert (23:09):
It was bizarre it was like they tried to capture a
little bit of that magic, but ofcourse nobody can out magic the
Magic King, yeah.
So yeah, i'm looking forward toshowing my wife and I'm sure
she won't have the same reactionthat I did when I.
She won't have the samenostalgia factor, because I went
when I was a kid and she'sgoing when she's, you know, in
her 40s.
(23:29):
She's like this is what you'vebeen talking about all these
years.
I don't think I've talked aboutit very much, but as soon as
she mentioned that it was one ofthe tourist attractions,
because we're gonna try the oneadventure a day Thing and the
rest of time I'm staying in thehotel and just going out for
meals, basically where you guysyou guys staying downtown.
Yeah, yeah, yeah.
And then where?
Carlos (23:46):
it's beautiful.
Robert (23:47):
You know, i've heard about that place since it opened
in 96 and there used to be likeThere's lines out the door when
it first opened, yeah, and, andI never made it over there as a
kid because I'm like I don't dolines, yeah you just get your
time slot and even 12 in No, itwas.
Carlos (24:04):
They did a good job because a lot of I like downtown
Chattanooga's a lot of itswalkable.
Yeah, you can walk across theriver to the north side.
I can remember what it's called.
It's like a not an artistcommune, but kind of that.
That vibe over there.
Yeah, also, the place of thebest doughnut ever eaten was
over there.
I need the name of the doughnut.
I don't remember what it was.
I said.
(24:24):
I said it's somebody.
A couple weeks ago They're like, oh yeah, this place It's like
Miss Mays or something like that.
I don't know, but it was, yeah,glazed yeast doughnut, just oh,
that's my favorite kind, that'smine too.
Robert (24:36):
Yeah, just a plain glaze .
You know who has good ones?
Walmart, oh, i know, yes, theyhave, yes, the best.
They do, they do.
I've only met a few people thathave believed me when I've said
that I'm like and it's like Imean Duncan for a dozen.
I've eaten Duncan.
Carlos (24:51):
I've eaten yet I don't like crispy cream very much.
Robert (24:54):
I do now Really.
Carlos (24:56):
What have you discovered ?
I don't know I I somehow flip.
I used to get it every Sundaywhen the kids were little little
, yeah.
and then for some reason, iwent back recently and I didn't
like them when they were warmYeah for because I felt like I
could taste too much of sugar.
I had it about like two monthsago, mm-hmm, it was one of the
best things I've eaten a longtime warm.
Robert (25:14):
Oh yeah Yeah, those Walmart regular glaze doughnuts
are just the underrated secret,the ones with the dark chocolate
on them too, See, I don't dochocolate, i do.
Carlos (25:24):
Yeah, those are so good.
Robert (25:26):
You know who actually has really good doughnuts,
though, and they're notunderrated, they're perfectly
rated, i would say.
Is voodoo doughnuts is reallygood?
Carlos (25:31):
I don't think I've ever have you were done a doughnut
den up in Green Hills.
No, oh Okay.
Green Hills is so far doesn'tmatter, you need to make a run
up there.
If you like yeasty, i do glazedoughnuts, get the glaze
doughnuts and their Their applefritter is like world famous.
Robert (25:51):
Why is Green Hills so frigging hard to get to?
it feels like it's just so farOff.
Carlos (25:56):
It's not far away, but it feels like it takes forever
to get there, like middleafternoon, like two or three
o'clock.
Robert (26:01):
Yeah, oh, won't they be like stale and tired by them?
Carlos (26:03):
Nope, mm-hmm, or you can go in the morning.
Whatever we like will go.
We'll go out to eat in GreenHills and then we'll go there
for dessert.
Nice, yeah, nice.
Robert (26:13):
Yeah, i um, i like a lot of the stuff at Green Hills,
but it just feels like it's achore to get to it.
Carlos (26:18):
And it's kind of hard to get in and out of sometimes too
.
Yeah, yeah, I feel you.
Robert (26:22):
I really like the area like it's so much easier to get
to downtown Nashville than it isto get to Green Hills.
I know.
Carlos (26:27):
I know that, coming down on what Hillsborough I guess it
is yeah, hillsborough Pike Iwould live over there like about
, if I was older and we didn'thave kids, i could walk.
Robert (26:35):
Yeah, it's a very walkable area, like there's a
lot of stuff going on there.
A buddy of mine who Lives onthe street here is living over
in that area.
It's on the street like he's.
He lives like a few doors down,so he doesn't live on the
street.
Talked about him before andyeah, he does not live literally
on the street.
This isn't San Francisco,carlos.
Carlos (26:53):
Oh sorry, this is an Austin Texas.
Sorry, it's Friday.
Robert (26:58):
Like I've been on three planes this month.
No, he lived.
He he's the one I talked aboutbefore, who he had that huge
leak at Christmas time that likedestroyed his house, mm-hmm.
And so he's been moved out forsix months and he's living in a.
He and his wife are living in aplace over, not far from Green
Hills, and he's, like I, eat ata different restaurant every
single night.
Yeah, brother, you are livingthe dream.
Carlos (27:19):
Yeah, there's a lot of great food up there His, et
cetera his rule was we don't goto the same place twice.
Robert (27:26):
Wow, good for him, and so it's just like a different
place every night.
I'm I was asking him for someadvice and he's like I'll give
you the best of everything I'vediscovered so far.
That's cool, which reminds meHave you ever did we talk about
the best burgers in Nashville?
Maybe, but no, i don't think.
We have my neighbors and I.
We have a, you know, a grouphere and We got into a best
(27:48):
burgers in Nashville Competition.
Sir thing, have you been to?
what in the hell is the name ofthe place?
It's like it's not jenny's,it's.
It's up right not far fromGreen Hills, just right near the
Armory Drive's.
What's that?
hundred oaks, yeah, it's inthat area, but it's like a, it's
like a hole in the wall.
(28:08):
Diner looking place.
Um Cripes.
It's one of the best burgersI've ever eaten in my life.
Carlos (28:15):
How did you go there.
Robert (28:17):
One of my neighbors is long established in Nashville
and he just knows all the bestspots.
He's total foodie.
And so, yeah, we got, like youknow, six of us going up there
at a time.
How did you get there?
It's just right up the freeway65 to what to armory?
65 Armory I think, and then yougo over by hundred oaks, like
where the big Vanderbilt'sfurther north from there, i
(28:38):
think it's um, it's in like thatindustrial park area almost,
and it's um.
Did you get off on Wedgewood?
I know didn't quite make it toWedgewood, i don't think I Can.
Burgers in Nashville burgers.
I'm like I know what this is.
It's.
(28:58):
It's got a girl's name on it.
I think it was named afterGabby's.
It's called Gabby's Gabby's andit is in Wedgewood, Houston
technically.
But Which would I think?
Carlos (29:08):
it's called.
Which would you?
Robert (29:09):
still tell me about the burger.
The burger is simply amazing.
It's just done perfectly well.
It's like the fundamentals doneexactly right and Then on the
side the fries are like perfect.
It's.
I mean this.
This is a guy who was like aexpert chef somewhere and he's
like that's it.
I've had enough of the grind ofthe restaurant world.
He runs it during veryspecifically defined hours Wait
(29:33):
is this in like a tiny little?
Carlos (29:35):
Yeah, It's.
Isn't it next to like aMcDonald's and no?
Robert (29:39):
but it's in a right on a little Avenue.
Let me send you the address andyou can figure it out for
yourself, and I'll jabber whileyou look at it.
Okay, well, i won't pick up myphone.
Carlos (29:49):
I don't want to mess up our wonderful Oh fair enough.
Robert (29:52):
It's at 493 Humphrey Street in Nashville, oh, okay,
and it is freaking amazing, butno, it's like it's in this
little like dead-end building.
There's nothing really aroundit other than like houses, and
there's like a baseball diamondacross the street.
I'm not even kidding you, it's.
It's, yeah, it's like far fromeven the nearest exit ramp.
You have to get off on, yeah,wedgewood Avenue and then it's
(30:15):
like three or four streets north, yeah, on Chestnut Street.
Carlos (30:18):
It's like it's so good, i know exactly where it is.
Yeah, it's just, i used toknock on doors over there.
Robert (30:22):
Yeah, it's just this little building like the parking
situation is a nightmare.
if it's full, there's a lineoff the door half the time and
it's only open, like I think it.
I don't even know if they'reopen.
They're not open on weekends atall, i don't think.
So what do you get when you gothere?
Just a basic burger.
I mean, they have a specialevery month, but it's like it's
open 10.30am to 2.30pm.
(30:45):
closed Sundays Wow, really,yeah, so you get there early,
you know, i mean, if you goduring the week, it's not an
absolute atrocity, but if you goon a Saturday, you're going to
be Really You need to get thereearlier.
So what?
Carlos (30:58):
other burgers made list.
What do you mean For the area?
You said you guys have beenraiding burgers in this area.
Robert (31:04):
Oh, yeah, yeah.
So other places.
Puckets has a really greatburger.
One of the guys is arguing thatMartin's BBQ brisket burger is
top shelf, which I haven't triedit.
I've never gotten anything butthe barbecue at Martin's.
I'm not even a huge burger guy.
What other places?
I think we kind of agreed forthe most part that, like Gabby's
(31:25):
was the king of Nashville, butthere's other places, like
people have said, pharmacyburgers really good.
Yeah, i'm not even.
Carlos (31:32):
Like I said, i'm not even really a big burger Yeah,
I'm not anymore just because ofthe bread.
It's a lot to eat a burgernowadays It is.
One of my favorites is JayAlexander's has a phenomenal
burger and Cork and Cow has areally good burger Cork and Cow
does have a really good burger,yeah, but I mentioned that.
That's a different level.
It is, i feel like there's liketwo or three different levels
(31:56):
of how I rate burgers.
It's like you know, sonic level.
There's categories, right, yeah, and then you've got kind of
that maybe, where Gabby's isabove that right, kind of that
more a little.
It's a diner burger, yeah,exactly, and oh, that's what it
was.
We were at the diner downtownbefore a show, that place called
the diner.
I was not expecting anythinggood and their burger was like
(32:20):
you know, burgers that tastelike butter I love that Oh yeah,
And it was.
It was really really good Yeah.
Robert (32:25):
Oh, so the Tennessean can't tour up your Nashville or
assembly food hall?
a couple of weeks ago, really,yeah, they basically took them
like one by one, everyrestaurant in the place and they
rated them and they kind oflike trashed a lot of the
establishments there.
They're like, oh, it's not asgood as their establishment
outside of the food hall.
Carlos (32:43):
I'm like that's.
That's kind of an obviousstatement.
I mean because you are taking arestaurant that is like a,
usually a standalone, and makingit basically into a food stall.
Is what you're doing?
Yeah, it's like.
It's like throwing a regularrestaurant into an airport.
Yeah, you never get the same,same kind of food in an airport,
(33:04):
although I will say that thefood's getting better at
Nashville airport.
Robert (33:07):
Yeah, Yeah, I mean it hit a.
It hit a real low after during2020, when, like, there was only
one or two restaurants open.
Yeah, That was.
That was dismal.
Like I couldn't even understandwhat they were doing there.
It's like I do not want to eatat Burger King.
I hate Burger King more thanany fast food restaurant in the
world And that was all that wasopen.
I was so mad at Nashville atthat point.
(33:27):
I'm like this is ridiculous.
I would rather have the COVIDthan deal with the airport.
Carlos (33:31):
It's because they're putting $2 billion into the
airport to make it No no, no,that was during the COVID
regulation period.
Robert (33:37):
Oh like we are literally not going to open any
restaurants.
We're going to limit the numberof restaurants that can be open
.
Oh, forgot about that.
And so instead you've got athousand people standing in one
line for one restaurant, which,oh, that's so much fucking
healthier.
Carlos (33:50):
Yeah, But the nice thing was is there weren't a lot of
people on the airplanes.
Robert (33:53):
They're at.
well, okay, So this was thetime when there actually were.
Carlos (33:56):
I like the, I like the time when there was nobody.
It was just my family and someother weirdos.
Yeah, i love that.
Robert (34:03):
Yeah, this was I want to say because we traveled for
July 4th that year.
like COVID really didn't affectus After about the first two
months.
Carlos (34:12):
I was like, okay, it sped up our travel.
Robert (34:16):
And so by July I think people were traveling pretty
extensively again And so youwould get that where it's like
they just everywhere else hadpretty much opened here in
Nashville And they had just kindof decided Nashville proper was
like airport.
No, no, we're just not going todo that Like the opposite of if
you build it, they will come.
Carlos (34:35):
If you shut it down, no one will show up.
My go to place now is the isthe Greek place that they have
in there, Just like the fastfood Greek.
Just get you know, get theYerou meat on top of some French
fries, Yeah.
Robert (34:47):
So the boys and I since we're talking about food anyway
have been eating a variety ofdifferent places this week, just
cause, you know, are theyeating everything.
now, they're really good abouteating a lot of different things
.
So, yeah, like Chinese food,last night, a couple nights
before, we went to this Greekplace called the Greek cafe
grill in Cool Springs If you'veever been, oh yeah, yeah, they
(35:07):
have really good Euro meat,really good euros, and then they
also had really fantastichummus.
Just really blew me away.
I love hummus.
I'm a sucker for it.
I'm still.
I'm still fantasizing aboutthat Iraqi restaurant I went to
in London.
That is still the greatest mealof the year for me, but this
place was really, really good.
(35:28):
I got like a shrimp, chickenand beef combo and it was
amazing.
And then my son got a Euro andit was absolutely fantastic.
Carlos (35:39):
So I stick, i stick to the Euro meat Just because I
it's, it's, i like going out forstuff I would never, i can't
make it home.
I can't make anything like that.
So that's, that's one of my gotos when I don't want to go eat
a burger or anything like that.
Robert (35:54):
I don't do burgers very often anymore, but I'm a sucker
for a good Euro.
It's probably the same calories, but I just love euros.
Carlos (36:00):
See, i put it on.
I put them on top of friesEuros.
I mean I'd get the Euro meat,oh meat.
I put it on top of French fries.
Robert (36:07):
Oh, so like a brisket fries, except with the Middle
Eastern flair.
It's delicious.
That's interesting.
Now, have you ever had thePuckett's brisket nachos?
Probably when I was with you,yeah, probably.
They're amazing.
Everything with brisket andnachos put together is
automatically awesome.
Carlos (36:25):
Yeah, they just opened an Ed Lees down in Berry Farms
near us.
Robert (36:29):
Oh yeah, that's right, is it good?
Carlos (36:31):
Yeah, i'll tell you what was really good.
Yeah, they're banana pudding, ibelieve it.
It was the best banana puddingI've ever had was at Ed Lees.
Robert (36:39):
That's their first Williamson County location and
they opened that one and I thinkthey're putting another one
somewhere in Franklin maybe.
Carlos (36:47):
Yeah, they've had a line out the door since they opened
like a month ago, but it movesfast.
They have their system down.
At first, katie was like hey,do you want to go eat at Ed Lees
?
I'm like man, i really don'tlike long lines, but it kind of
breezed through How do you ratethem compared to Martins?
Robert (37:05):
Martins is a barbecue royalty to me.
Their meat is amazing.
I'm not as keen on their sauces.
Their sauce game is not for me,but their meats are top shelf
To me.
Carlos (37:15):
I haven't had as much exposure to Martins as you have,
but to me they're very similar,okay, yeah, to where even the
whole system of how you orderfood and get all that is very
much the same, okay.
Robert (37:31):
I gotta try them.
I mean, i had seen that theyopened and I was like okay, i
gotta do this.
Carlos (37:35):
The only thing I didn't like was their cornbread.
It was just kind of hard anddry, which.
Robert (37:40):
I don't dig.
Have you eaten very often atJim and Nix?
We used to a lot.
Oh yeah, their cornbread.
Carlos (37:46):
Oh, the cheese cornbread , muffin thingies, yeah, i would
.
Robert (37:50):
But I'm not endorsing it .
but I wouldn't do much ofanything for a Klondike bar but
I'd do some pretty damn shadyshit for Jim and Nix muffins.
Those are really really good.
They are, i have to stay awayfrom those now.
Carlos (38:01):
Yeah, i bet.
Yeah, we used to go there quitea bit.
Oh yeah, that was one of thefirst barbecue places in
Nashville.
Robert (38:10):
Was it really?
Yeah, way back when.
It's really fantastic.
Carlos (38:14):
Because when we lived in Bellevue, that was one of the
first ones that opened near us.
Robert (38:16):
Whenever we have guests in town, we get the family meals
from them.
Their mac and cheese is amazing.
Their potato salad is reallygood.
Their beans are really good,But actually the mac and cheese
is absolutely amazing.
I used to really like theirsauces.
Their sauces were really goodback then.
They're solid.
They're solidly good.
My favorite barbecue sauce,though, is still Puckett's Sweet
Memphis style barbecue sauce.
(38:36):
I love it so much.
It's just the right kind ofbarbecue.
Carlos (38:41):
I like the.
What is it?
the Carolina more.
Robert (38:46):
I'm not sure You're a vinegar person.
I am.
Carlos (38:49):
I'm not a vinegar person .
I would have my barbecue in asoup of that if I could.
Oh my gosh.
Yeah, I can't In my mouthwatering right now.
Is it really?
Yeah, i haven't eaten yet today, so it's like I'm At all.
No, i'm not.
Robert (39:00):
Holy, wow, i usually don't eat until usually one.
I had a Chipotle bowl forbreakfast at 9 am, oh yeah.
And then I had a peach smoothiethat I made right before you
showed up.
I always Chipotle would dobreakfast bowls.
That would be amazing.
Would that be amazing?
It would absolutely.
But so what I do is I went andgot Chipotle yesterday at lunch
for me and Alex, and then I justbought myself a second bowl and
(39:21):
knew I was going to eat it thismorning if I didn't get to it
last night.
Carlos (39:24):
Man, that would be delicious.
Robert (39:26):
It would Give me steak, i'll talk it, eggs And oh my
goodness, oh man, i think theycould make a lot of money doing
that, heck yeah.
Carlos (39:35):
I mean, don't they say that breakfast is?
that's where, like, mcdonald'smakes a ton of money, right?
Robert (39:41):
And that's how the eating goes.
If you're in a avoid processsugar kind of thing, chipotle is
one of the best places you cango.
Yeah, because I mean you cantrack every calorie very
effectively, you can double themeat on the bowl, you can reduce
the fat, you can reduce thecarbs.
I mean there's a lot of thingsthat you can do that'll make it
healthier and less caloric.
Carlos (40:01):
My only bummer now is that you know we've talked about
I can't eat raw onion anymore.
Yeah, And all their sauces haveraw onion, And so I can't put
sauce on my stuff.
Robert (40:11):
It doesn't bother me too much, crushes me.
Yeah, i mean, even their ricehas onions in it, does it really
?
I think so.
I think even their rice has rawonions in it, like a little bit
here and there.
Carlos (40:23):
Oh, i know, No, no, no, it's from their salsa.
Yeah, yeah, it's from theirsalsa Cilantro and lime in the
yeah, yeah, that'll crush me.
That's not a good day for me.
Robert (40:31):
Yeah, you know what I found I could eat when it comes
to the raw onions.
Have you ever had pickled redonions?
Yeah, can you eat those withouttrouble?
Carlos (40:43):
I haven't tried just because I'm yeah.
Robert (40:45):
You haven't tried that Cava place yet.
I'm guessing that I told youabout.
Carlos (40:48):
No, not yet.
It's on my list.
It's on my list.
Robert (40:50):
Okay, So they have pickled red onions that you can
just add to your meal And youcan't do that on the way home.
Yeah, I was gonna say have themput it in a thing to the side.
I was able to eat those withoutany trouble whatsoever.
Carlos (41:01):
Really.
Robert (41:01):
Mm-hmm, like no burp back.
None of that, really, and itdoesn't even bother me the way I
think, though I think they'reslightly cooked Okay, Because
when you go through the picklingprocess, i think you have to
pour boiling salt-filled waterinto the.
Yeah, but I mean, their pickledonions are so good.
Carlos (41:22):
I forgot about that place.
Thank you for reminding me.
Robert (41:24):
Yes, yes, you hit it on the way home And hopefully
you'll enjoy it Apparently.
Carlos (41:28):
I'm hungry because all we've talked about today is food
.
Robert (41:30):
It has been a few minutes of food.
Do you wanna like move to adifferent?
Carlos (41:34):
system.
Yeah well, you keep looking atyour list, so I don't wanna keep
you from your list.
Robert (41:38):
I don't really.
I mean, i had this for like sixweeks now and I feel like I
don't know, most of this stuffisn't really germane anymore.
Like the, we talked about thedrone operator thing a week or
so ago, which turned out to be arecanted thing, where they're
like oh you know, actually itwas just a scenario that they
(42:00):
brainstormed.
I'm like that wasn't how theguy presented it, but OK.
The other thing on here is thatElon Musk put 44 billion into
Twitter And now, according toForbes, it's worth 15 billion.
Yeah, ouch.
And then this last thing I'vehad here for two notes on here
heavy marijuana use increasesthe rate of schizophrenia.
This is from Nelly Boles.
(42:23):
Does the weekly TGIF thing onon the free press.
A new analysis of nearly sevenmillion Danish health records
found that heavy marijuana usecorrelates with schizophrenia.
The study claims that marijuanaplayed a role in 50 percent of
schizophrenia cases And that onefifth of cases of schizophrenia
among young males might beprevented by avoiding heavy
marijuana use.
Now note this is heavy, chronic, not, you know, light.
(42:48):
One new problem is that wheathas gotten too good IE too
strong study was published inpsychological medicine and its
authors are clearly super lameand total narks.
That's what the thing is.
That's what Nelly Boles said.
Yeah, she's so funny.
That does not surprise me anyof that.
No, i mean, i read a book lastyear in which I try to tell
people that And I mean it'swe're really in a place where
(43:09):
there is a desire to be like ohyou know, this is just
prohibition part two, and thatthere's some really bad social
consequences.
I'm not advocating for theoutlaw of or deep, deep
criminalization of, marijuana,but I think we should have an
honest conversation about thepitfalls of it, which is that if
you are a chronic marijuanauser, you are increasing your
(43:30):
risk of severe mental illness.
Carlos (43:31):
Well, i mean we've already talked about if you're a
chronic anything user or eater,whatever I mean marathon runner
consequences.
Robert (43:40):
And it's the same thing with alcohol.
by the way, 60% of murders arecommitted by people under the
influence of alcohol.
Yeah, You know, not good.
Carlos (43:49):
We don't want to put those two things together.
Robert (43:51):
Well, i mean, this is the thing.
Is that as a society this isthe argument that we're in a
late stage empire or republic,however you want to call it is
that we just are so prosperousand so doing so well that it's
like we have all this free timefor essentially licentiousness
Just do whatever you feel, man.
It's whatever It's likewhenever someone gets really
(44:12):
prosperous.
I mean, the general state ofhumanity for most of history has
been like you're going to workyour ass off in order to subsist
.
And now we're at a point whereyou know starving to death is
not really much of a thing,unless you're deeply anorexic or
have some other sort of eatingdisorder.
In America, like even if youare a drug addict who's living
on the streets, there areprograms to keep you from
(44:33):
starving to death, and that'sgood, that's civilized, that's
the way it should be.
But the downside of that isthat we keep finding new ways to
recreate that are notnecessarily best for our souls,
for our yeah self-actualization.
I mean, i don't know, whateveryou want to call it.
Carlos (44:52):
But it's funny what we do as human beings when we're
and I'll simplify it when we'rebored right, we are a bored
society.
When I'm bored, i tend to eatmore, i tend to do things that
are detrimental to my mentalhealth and my physical health I
just do, whereas if I'm busy andengaged and working, i tend to
(45:12):
do the right things.
Right, i get up at the righttime in the morning, i go to bed
at the right time, all thesethings.
But we have, yeah, thank youfor summing up my summer Well
there you go.
You are welcome, but it'sabsolutely true.
But if you have people thatdon't have to fend for
themselves anymore, that worryis taken off the table.
So all of a sudden they'reworried about whatever else is
(45:36):
in the headlines or they want inthe headlines, and I think
we've seen a lot of thatrecently.
Which it is what it is.
I can't stop it.
So I tend to not bitch about it, but I don't know.
I worry about people.
Just I want them to worry aboutthemselves, right.
Think a little personalresponsibility and think about
you, right.
Maybe be a little selfish, geta little healthier or go read a
(46:00):
book instead of and I'm notsaying, don't watch television,
i love television, i thinkthere's great television.
I think you can learn a lot fromYouTube, but at the same time,
if we're going to overdoanything, we will really overdo
things, and I know I think we'reall wired for some sort of
addiction.
I really do.
Robert (46:16):
Oh for sure Some of us from multiple addictions.
I think I can't remember if Iread it on the podcast or just
saved it for conversation withsomeone else, but, like Nick
Gillespie had said, at thispoint we have so much free time
as a society that we are thatthat Maslow's hierarchy of needs
the psychological concept aboutyou know, you start at the
bottom and it's like you havebasic needs all the way up to
(46:38):
the top is self actualization.
We are at the point where weare self actualizing at scale as
a society and we suck at it.
Yeah, we're experiencing a lotof problems.
Unrelated story Professor seeksmales for testicle removal
study at the University ofColorado School of Medicine.
(46:58):
What are you volunteering?
I am not.
I have need for those.
As a side note, you reallycan't cut those off without some
severe consequences.
Just as a note like people arelike Oh, those are unnecessary.
No, they're very necessary, infact, to your hormonal
regulation and bone density.
(47:21):
There's a lot of stuff thatthose things do.
They're kind of important.
Carlos (47:24):
You don't want to lose them.
if you don't have to, is aprofessor going to be
reimbursing for those illeffects?
Robert (47:29):
I don't know exactly what kind of reimbursement you
would get.
Carlos (47:32):
How did you find that?
Robert (47:33):
That was I think it was in the same TGIF article from a
few weeks ago.
I just wrote it down on therebecause I was like that's a
hilarious headline, except it'skind of not.
Carlos (47:42):
Oh God, no, thank you, i think I'll pass on that one.
Robert (47:46):
That one's not for me, But when you're a board society,
I guess you look for things todo like cut your nuts off.
Yeah, no thanks.
Carlos (47:59):
But I don't know.
It's funny, I look at did.
They say Finland is thehappiest country in the world.
Is that right?
It's one of those Nordiccountries yeah, which really
makes me want to go to Finland,but I also know that they spent
a lot of time outdoors, right?
So they are In the summer?
Robert (48:16):
Well, no, in the winter time too, in the winter too, oh
my gosh.
Carlos (48:19):
They're very engaged.
It was actually what's thedude's name?
The dad from American Pie.
Oh, i know who you're talkingabout.
Robert (48:30):
I can see his face.
Eugene Levy.
Eugene Levy, that's what I'mtalking about.
Carlos (48:34):
So he has a show on Apple that's like adventures
with Eugene or anything, oh no,and the whole shtick is so they
approached him and I don't knowhow much of this is true.
What he says is he wasapproached by a couple networks
to do a travel show And he'slike I don't travel, i don't
like getting outside my comfortzone.
Robert (48:54):
So that's what it turned into, eugene.
Carlos (48:55):
Levy Yeah, well, i mean like I think you would get some
good laughs out of this becauseI think you guys have some
similar characteristics.
But the first place he goes isFinland and they make him do all
these uncomfortable things.
Robert (49:07):
Oh, no Again he's in.
He's a good sport about it.
Carlos (49:10):
He is And he keeps that shtick going like, well, i don't
know how he is, how he delivers, and they make him swim in
water and it's frozen.
They break the ice, but he'sgot the full suit on the
survival suit and all that sortof thing.
Robert (49:29):
I do it without that because I know I could survive
it, but I mean they'd have to bepaying me a lot in order to get
me to do it.
Carlos (49:33):
Yeah, but it was really interesting Just seeing the
people in Finland.
everybody seems pretty, i wouldsay content, and I think that's
where I want to be in my lifeis just content with anything.
If something shitty happens, ican still be okay.
Where I think a lot of peoplethey just get thrown even by
little things.
You know why.
Robert (49:54):
Because you and I have both been through so much shit
in our earlier lives that now weare prosperous, it's like, but
I think life's good.
Carlos (50:01):
But I also know people who have done that and they've
gotten to a place where they'redoing okay and they just make up
new drama.
And I do.
I find chaos in places that Idon't need to find it, But being
okay, but also continuallygrowing and understanding that I
do have these certain flaws orsetbacks that I need to overcome
(50:22):
or just leave behind orwhatever it is.
I just I don't know.
I think it's cooler now.
It's okay to talk about mentalhealth and all those sort of
things, But it's more of a wholewellness conversation of, hey,
you know what People used to bereally happy working on a farm
and hanging out with family allday long.
How can we tap into that now?
(50:43):
How can we integrate what we'redoing now into that?
And I think part of it too,which we're seeing more and more
of, as these CEOs realizing wecan't have people working from
home all the time anymore.
Because, we're losing the magicof working long time.
So I think that's part of ittoo is we have to be around
other people?
We just do?
I mean, i've learned that.
Robert (51:03):
Well, even you and I, when we worked all by ourselves,
we would still get togetherwith other writers sometimes and
be like get that, and weunleash collaborative power by
doing it.
Carlos (51:15):
It was amazing.
Robert (51:15):
Shares power, Which is not something a super introvert
like me necessarily wants tohear, but it really does.
There really is something to it.
If most of our Andy Andrewssaid the thing about most of our
opportunities and whatnot comefrom people, then you're not
likely to find any of thosesitting at home on your couch
Totally.
Carlos (51:34):
Absolutely.
But it's uncomfortable to getoff the couch.
I know it is for me sometimes.
Robert (51:37):
I will say.
Now I'm daydreaming about atravel show in which not only do
they take me to obscure cornersof the world and make me do
things outside my comfort zone,but they at least give me the
benefit of allowing me to tryexciting menus all over the
place in those places He eatsreally well on this show, by the
way Like damn it.
That is my idea of a perfecttravel show.
You can get me to do just aboutanything if you promise me a
(51:59):
good meal afterwards.
Carlos (52:00):
He eats well, and one of them was in Venice.
It was funny because they wanthim to look and feel
uncomfortable, but I think theyhad kind of a hard time in
Venice of all places.
That's really How can he?
He's going on a gondola rideand getting to know the
gondolier and all this.
I'm like he doesn't really lookuncomfortable right now, which
is kind of funny.
(52:20):
So yeah, just as well, on thatnote, i think we're out.
I think so.
Thanks for watching.
And we're here.
It's summer, Man.
It's been two weeks since werecorded our last podcast and we
made one then and I thinkbefore that.
I don't know if we've convenedsince school was out for summer?
Carlos (00:16):
No, yeah.
so how are things in the cranehousehold because of that?
Robert (00:19):
Holy crap, man, it's been a whirlwind.
I texted you last week and I'mlike got a call game called on
account of chaos, basically.
Enjoy the chaos.
Carlos (00:29):
And of course I got no reply back.
Robert (00:31):
Thanks a lot.
I appreciate that Mymother-in-law was here and I
like my mother-in-law.
I was funny.
I was having a conversationthis morning on Mighty Networks
with one of my fans who was likemy in-laws are moving like half
a mile south of me.
I'm like jeez, i wish mymother-in-law would move half a
mile south of here.
She's in Minnesota, do you?
Carlos (00:51):
think she would ever move.
Robert (00:53):
She wanted to.
They looked years ago, but realestate prices have gone so
sky-high and my father-in-lawwas more of the action component
of that couple and so he wasready to move pre-COVID I think.
I remember that They looked at ahouse over in Nolan'sville and
he's like let's go, Let's do it.
And she's like there's just somuch that has to be done
beforehand.
They still had a cabin at thetime and they still got their
(01:14):
primary residence and she's likejust not ready.
There's a process, There's anorderly process.
She's a very structured personbut yeah, And I would hope that
eventually she moves down hereto make her life easier.
So she was here for a week anda half.
Two weeks We've had twodifferent dance recitals for two
(01:36):
different dance studios.
One of them did four recitalsIn town or out of town.
In town And this week is DanceNationals, which I just found
out last night.
My daughter has won twodifferent national title
national champion titles on twoof them.
That's it, the Opryland Holycow.
But because of the times, sheand Alicia are just staying up
there the whole week So Ihaven't seen them.
(01:56):
I saw them for like an hour onWednesday afternoon.
Carlos (01:58):
Oh wow, so they're there , they're there, they're there.
Robert (02:00):
Got it.
One of my other kids is at daycamp.
The other one's got crosscountry every morning in the
mornings.
So I'm just like I have gottenalmost no work.
I've written like 5,000 wordsin the last month.
Carlos (02:12):
Yeah.
So I finished a book lastFriday, nice, and I admitted to
Megan that you know my righthand.
I was like I'm tired.
Yeah, i just I'm creativelytired right now.
I have a lot of business stuffI need to be working on, but
then I think also the kidscoming home, because they were
(02:33):
at home for a week while I waswriting, yeah, and I still I
felt that pull, because you knowme, i'm used to taking that,
that's, those two summer monthsoff, and then I'm ready to rock
and roll again.
Yeah, And it was.
We were on our weekly call andshe goes you know what, do you
think it would be smart for youto go ahead and just take, you
know, june and July off?
And it was like it's so funny,i've done it how many times.
(02:54):
But I needed somebody else tosay, hey, might this be a good
idea?
And I ran to it like a, like a,like a beggar who hasn't eaten
in a month, like, yes, please,oh, my gosh.
So, so I'm not gonna be writingfor June and July.
Robert (03:07):
I've got plenty of other stuff to do, but yeah, so I'm
excited about that I stalled outlike 36,000 words on my new
book series and there wereissues with it And I didn't
recognize it at the time.
I kind of was like, oh, thenext part should be fairly
exciting And it's just, my kidswere around, i'm doing so much
with them, it's just I usedexcuses.
(03:28):
Part of me was like I wanted todo what you've done.
So what I'm gonna do is I'mgonna finish up over the next
week, week and a half or so.
I got some momentum thismorning.
I'm gonna finish this book.
But some ideas occurred to me oflike what has been wrong with
it over the last 24 hours thatgot me moving on it again.
Yeah, where I was like, oh,this is kind of lacking some
(03:48):
edge, like what I wanted to dowith this is I'll never finish a
book and be like, oh, this isthe best book ever, you know.
But I was finished.
I was, you know, midway through.
I was at the halfway point, themidpoint of the story where it
turns, and I'm like this doesn'thave enough Wham factor, you
know, wow factor, something thatmakes it like why are you
(04:09):
telling this book There's notenough gut punch to it.
And I think I discovered thetwo or three things.
Of course one isn't gonna do it.
This is Robert J Crane.
There's gonna be a lot morepain than that.
Carlos (04:22):
Maybe like seven things.
Robert (04:23):
Yeah, like you get to the midpoint and I'm just gonna
start hitting the reader with alead pipe and not let up until
they're unconscious, bleeding ina puddle on the floor.
Carlos (04:31):
No, leave me alone.
Robert (04:33):
No, no, they beg for more at the end.
Right, how would I rephrasethis?
It asks for the next book.
Or else it gets the pipe again,or else it gets the pipe again.
Actually, it gets the pipeagain.
Carlos (04:48):
Have you watched that movie with your kids, sons of?
Robert (04:50):
Land.
No, i did rewatch it myself notthat long ago, and it's so good
.
Carlos (04:55):
It is really good.
I haven't watched it in years.
Robert (04:57):
Oh, it'll be banned within five years, but it's so
good.
I bought the Blu-ray of thespecial edition.
Carlos (05:02):
I've never seen it before.
Robert (05:04):
You know there have been so many spin-offs and products
that have come out of that, Likethere was a Clarisse series for
a while and whatnot.
Did you ever watch the Hannibalseries?
Carlos (05:13):
I watched a couple and of course I loved whatever that
actor's name is Oh, madsMikkelsen, I actually loved the
movie Hannibal.
Oh really, i thought that wassuper underrated because it goes
more into his character, right,yeah, and some of the stuff he
does in it too.
And then the final scene of themovie I don't know if you've
seen it Oh, he's having dinner.
(05:33):
Well, in the airplane where thelittle boy wants to try his
food, oh no.
Robert (05:39):
I didn't see that.
I thought the ending was andthis is spoilers for like a
20-year-old movie.
I thought, the ending is thathe and Clarisse get romantically
involved and he turns her intoa cannibal.
No, okay, that's the end of thebook Different.
Carlos (05:54):
So he traps, he gets like the lead FBI agent.
he gets Clarisse there and bythen it's not the same actress.
Anyway, he has the cleaver inhis hand and he chops off his
own hand is what he does becausehe's going to.
it looks like he's going to cuther hand off And then she
screams, you know, and thescreens go dark and everything.
(06:17):
and then all of a sudden theFBI is there and he gets away.
And he didn't want to do thatto her Was it.
Robert (06:24):
Clarisse Starling.
Yeah, Oh, okay, Yeah.
So the book as I understand it,I've not read it.
I read the summation of itbecause I was like I don't think
I have this one in me after Iread kind of the objectionable
points And it is Clarisse issort of drugged or something and
he, she like, bears her breastto him and he takes hold of it
(06:44):
and like they together eat thebrains out of a live man, or
something I was like that is notfor me.
Carlos (06:50):
So I think they did See, and this is where I think in
the film they probably did abetter job of it, right?
Because yes, that's what he wasdoing and it was Ray Liotta was
the guy they were eating, Youknow, and it's funny because in
the scene you see a little dripof blood going down his face and
you're like what's wrong?
And he's obviously drugged.
And then he goes over there andhe pries off the top of his
(07:13):
head and you're like, oh my gosh.
Robert (07:15):
Okay, yeah, that's not.
That's not for me, that's toomuch for me.
I am all about, as from ourlast like five minutes of
conversation, i'm all aboutbludgeoning my reader with
trauma, but it's not in a liketotally gruesome, gory way.
Carlos (07:32):
Yeah, it wasn't too bad.
I mean, you know, because hedoesn't like take a fork and
start eating out of his head.
Robert (07:37):
Yeah, in the book I'm pretty sure that's what happens.
Oh really, yeah, i mean it'sgrody, it's disgusting, and I
mean Silence of the Lambs has alittle taste of that, but it's
nothing compared to the like.
I don't get me wrong.
I've done some pretty gruesomestuff in Southern watch.
I would say Probably some stuffsort of along the lines of that
.
I guess there's demons eatinghumans kind of stuff in there,
(08:00):
but I don't know, Maybe, maybethat ruined me and I, after I
read that description, i waslike oh well, you know, since
Thomas Harris is going to dothat and sell a bajillion books,
maybe I should do some right.
Carlos (08:13):
Equally grody or gross, or in some some people would
argue gross, or for some of thethings, all right since we're on
food, i have to ask you this isvery, quite random, but you
know me and I was thinking aboutthis on the way up because I
was listening to something else,that's what I want to talk
about podcast always Yeah, sugar.
Okay, all right, where are youon?
Robert (08:30):
sugar these days.
It's really bad for you and Ishouldn't be eating it, and yet
I still eat it.
Yeah, i know me too.
When I'm at my healthiest, i'mup five pounds since the
beginning of summer.
You're not talking about carbloading last time Yeah.
It's like, and the reason isbecause I just keep eating
garbage at the end of the day.
So when I got healthy, it'sbecause I was eating almost no
(08:50):
processed sugar Yeah, like atall, yep.
And when I start to getunhealthy it's because, hey,
what do you know?
I just had five Hershey'skisses last night and that's the
least of the bad things.
We ordered Chinese last nightfrom that place over by Publix.
Oh yeah, have you ever?
you ever?
Oh, we see there all the time.
Oh my gosh, they're, they'regeneral sauce chicken.
Carlos (09:07):
Yeah, Oh yeah.
Robert (09:08):
There's some processed sugar.
Carlos (09:09):
I've already had it.
Robert (09:09):
I've had it.
It's just a little bit.
No, processed sugar is crack.
I mean it is.
It's super addictive and it'sreally bad Metabolically.
I was listening to that onepodcast I think I sent it to you
, the one from Barry Weiss We'reeating ourselves to death with
Dr Casey Means And she says ourconsumption of sugar has gone up
like a hundred fold in the lastcentury, i believe it.
Carlos (09:34):
I mean because we didn't eat it the way, the way we do
now back then.
It was, it wasn't readilyaccessible.
The way it is now.
It's become its own industry.
I mean, i know, like I can see,i understand the, the effects
of it.
Yeah, like yesterday was, youknow, kind of my, my cheat meal
day, so to your point, like twoweeks ago I think we were out to
(09:55):
dinner or something.
I'm like my jeans are not quitefit, and then I went and I
hadn't been jumping on the scaleAnd I did And I'm like, oh
hello.
But for me, you know, my mindcan swing quite a bit because I
drink a bunch of water and Ijust I have large swings, you
know, five pounds from day today.
Robert (10:16):
Oh, i could gain five pounds in one day, depending on
what you always have to weighfirst thing in the morning,
right after you.
Carlos (10:23):
I do not like weighing myself at night.
Robert (10:26):
No, I stick to the morning thing Yeah.
Carlos (10:29):
So yeah, so I'm trying to get back on track and all
that, but I had my, my cheatmeal yesterday, you know, first,
first one for this week.
It's a good one.
I'm going to get you a chip foryou And I.
At first I was good And then Iwas exhausted.
In the afternoon Were you.
Oh my gosh, it was like I tooka car, you car bloated.
Dude.
Well, yeah, but it was.
I mean I had eaten it like 11.
And then I went for a walk withwith Katie, at like four or
(10:53):
five, and I mean I was going fora walk, walking hills, feeling
like I wanted to fall asleep, ohyeah, and and I was like the
only thing that we had changedwas that.
And so I know I need to be alittle more careful, because I
love, i mean I love candy, ilove cookies, i love all that.
You know I don't look like I'm,but but it's funny because I
know I know skinny people who,you know, metabolically or just
(11:16):
lab wise, are very unhealthy.
Yeah, you know, like you lookat them under the hood and they
are less Skinny fat Yeah it'scrazy And I don't want to be.
I don't want to be that We.
I just I'm trying to be smarterabout it because I know I can
bend sugar too.
I mean, i love it Well.
Robert (11:33):
I mean I have that problem with almost anything,
not alcohol, because I get sickif I drink too much of it, but
like if I'm an original sugaraddict, basically almost all of
the seven deadly spins I'm, youknow I'm right there like I'll
cruise all the way through.
I enjoy gambling.
If there wasn't the downside ofholy crap where all my money go
(11:53):
, i could do more of that.
But like I mean I used to eat awhole pack of Oreos when I was
an adult, a full grown adult,yeah, and I was like 240 pounds
or so at my heaviest I mighthave made it to 250.
I was afraid of the scale atthat point.
But I mean I would eat the mostyou know garbage diet of.
You know all the sugar I couldhandle And and I loved it.
(12:14):
It was great.
But it's the same thing with,like an unrestricted diet of
internet.
When you're trying to beproductive, you know you you're,
you're flaring the the shortterm endorphins in your brain
and they, you know, they lightit up.
Oh my gosh, everything is sogreat, i feel so good.
It's just that you know I wouldeat when I was stressed.
I would eat garbage when I wasstressed because it would give
(12:37):
me that little, that little shotof endorphins, that little shot
of.
I feel like there's a differentdopamine.
Dopamine would give me adopamine hit, you know, and
there's a lot of ways in lifethat you can get a dopamine hit.
Oh heck yeah.
And that's why people are soquick to be like I'm a this
addict, i'm a that addict,whether it's, you know.
You know people are pornaddicts nowadays or they're.
You know there are some andthere's some truth that it's not
(13:00):
near as hard as the.
You know, like a heroin addict,someone who's on opium is truly
addicted in a way that theyabsolutely cannot quit
physically without going throughwithdrawal.
And alcoholism is another oneof those things where it's like,
physiologically you can get soaddicted that you know it's
painful to come off of it.
But for those of us in a cozywestern lifestyle nowadays,
(13:21):
there are other addictions thatyou can get that are just very
comfortable addictions, whereyou can just sort of cruise
through life And theconsequences are not immediately
obviously Yeah, because it's aslow slide, right, so you don't
recognize it.
Carlos (13:36):
Maybe you stop stepping on the scale, you stop looking
in the mirror the way you usedto, or you just say, oh, i'm
getting old and I can't process.
And then I look at somebody whotakes the other extreme right
And takes everything out And I,it's just no joy there.
Yeah, i just don't know.
Although I was listening to RobDeirdic, skateboarder, who has
(13:59):
produced Ridiculousness, i thinkis the show on MTV.
Anyway, he's done very well forhimself, especially in the last
five years, and he has a verystrict Not I wouldn't say
maniacal, but like he's justlearned to optimize his entire
life.
Yeah Right, and I think he'sbeen smart about it.
But really what he's optimizingit for is joy and spending time
(14:21):
with his family.
Yeah Right, but in the processhe's making hundreds of millions
of dollars.
Robert (14:26):
Holy crap, that sounds like a great deal.
Carlos (14:29):
Oh he's.
This episode that was on MyFirst Million was phenomenal,
one of the best I've listened to.
So anyway, he's talking aboutall this stuff, but one of the
things that he does is one ofthe ways that he takes that
friction out right Like hehasn't had alcohol or sugar in
years.
Wow.
And I'm like, okay, how do youdo that?
And then I realize all his foodcomes from a local chef, brings
(14:51):
all their food right.
It's all pre-prepped.
I want to get to that point.
So I don't have the optionright Now.
I know I will still go out toPublix or Walmart and I'll get
those For me.
it's nerd clusters and it'sthose field twizzler things.
Those things get me.
And then on road trips, it'sbaby Ruth.
Robert (15:11):
Strawberry lemonade, nerds, blackberry lemonade.
Have you had nerd clusters?
I don't know what a nerd isLike, just the big ones, or what
.
Carlos (15:19):
No, they're nerds wrapped around a gummy.
Oh my gosh, yeah, it's likecrack.
Robert (15:26):
I still like.
I take fiber gummies every day,do you?
I do because they're so goodfor my kids.
Carlos (15:31):
They are pretty good.
We have them too.
Robert (15:33):
So good Like, especially when I have no sugar diet.
you know, it's like I just havemy little gummies.
Carlos (15:41):
I can see you sitting in the pantry like eating fiber
gummies.
And then that night, Robert,are you?
Robert (15:48):
okay, in there, yes.
Carlos (15:55):
That's what this episode is going to be called Dutch
ovens Robert on fiber gummies.
Robert (16:02):
They will tear you up if you're not careful.
Carlos (16:04):
Oh my gosh.
Robert (16:04):
What's the limit?
How many can you have?
I wouldn't recommend more thanabout six, six, six.
You got to spray them outthroughout the day.
I wouldn't eat them all at onetime.
Oh my God.
You have like two in themorning, two at lunch and then
two at night.
Carlos (16:21):
Which ones do you sneak and which ones do you eat in
public?
Robert (16:25):
I mean I don't go in public.
What the hell is this in publicthing?
What do you think?
I am an extrovert.
Carlos (16:30):
Oh my gosh, i'm not going to be able to get that
image out of my head.
You chew on fiber gummies?
Yeah, exactly, and then I saythat, and then I'm going to go
home and have fiber gummies,yeah.
Robert (16:40):
Well, there's not really that much in the way of sugar
in them.
But I mean, when I'm on my dietregimen, I'm not having
processed sugar six days a weekAnd I feel really good about it
at that point.
Yeah, me too.
The problem is after you getoff of it for a while, which I
have been off of it for, youknow, almost 30 days.
At this point it's a lot harder.
It's like there is a craving atthe end of every day where it's
like, hey, man, you haven'tgiven me anything yet.
(17:02):
And even if you have, it's likeokay, come on, I need a little
bit more here.
Yeah, You know, like I ate allthat Chinese food last night And
thankfully I have been workingout like a fiend, like
weightlifting, five days a week.
So I've made some gains andI've still emphasized heavy
amounts of protein intake to tryand maximize so that all this
(17:24):
weight gain is not fat justbanding around my belly.
But it's still very clear that,like, there's a decent amount
of it that is not ripped steel.
Carlos (17:35):
Let's say it's steel.
Robert (17:38):
But I mean, you know, a heavy weightlifting routine can
assist you in mitigating some ofthat weight gain.
Carlos (17:48):
Sure, For me it's that one Extra.
It's not even an extra meal,it's that extra half a meal
Right now.
You know that that added upover the months and it's for me.
I actually I don't eat when I'mdepressed or sad.
Actually, for you, i celebrateeat right.
So, man, i had a great daywriting today.
(18:08):
I earned a baby Ruth.
Oh yeah, you know we're goingon a trip up.
Trips are huge for me, right?
Robert (18:15):
So I plan my meals in advance totally.
Carlos (18:18):
I'll have eat here.
I want to eat, yes, yes.
Robert (18:21):
I like I mean, i have a dossier made up for our trip
that we're going on in a fewweeks and it's like I mean, this
will air.
I probably be back by then, andso you someone asked me how
much weight I gained on the trip, but it's like I've got the
restaurants planned out inadvance.
I look at their menus and I'mlike, oh, this looks amazing,
we're definitely going there.
There's a place in Myrtle BeachThat's called the original
(18:41):
Benjamin's Calabash buffet.
It has 170 seafood items on itWhat I defy.
You go, look at the menu, likefried shrimp, fried fish, crab
legs, lobster and drawn butter.
I'm like, oh, i'm gonna gainsome pounds there.
What are you gonna eat first?
Well, i don't know, it's gonnabe a giant plate.
Hmm, i go through a buffet lineand it's like I want to try a
(19:02):
little bit of everything.
It's good, yeah.
And then I go back aftertargeting and go for seconds at
all the stuff I love best.
I love buffets, and, and MyrtleBeach has a great-looking what
you call it, a Braziliansteakhouse.
Oh, really, because you know,ours in Nashville has been out
of business since Christmas Daybombing.
Carlos (19:24):
No, I didn't know that.
Yeah, yeah, the Rodizio on wason second Street, i got blown up
.
I didn't know that.
Robert (19:29):
Yep Got gotten blown up by that.
That guy who uh, oh yeah,whatever had, was it Christmas
Day.
Carlos (19:35):
It was Christmas day.
Robert (19:36):
Yeah, two years ago.
No, I think 2021, 2020.
No idea, yeah, it was.
I was like damn it.
They took my favorite Braziliansteakhouse.
Carlos (19:45):
Oh yeah, talk about meat sweats.
I, i, i did never had meatsweats.
I did not understand until wewent there.
And what was it?
four of us, right?
Yeah, me, lee and Nick, yeah,right, that was us.
And we went and you know ILaughed at first with the whole
little flip over the deal, yeah,and I'm like ha, ha, very funny
.
And then I get like 15 minutesinto I'm like, oh, now I
(20:08):
understand why, you have to tellthem to stop.
They're just like throwing meatin your face.
Robert (20:13):
Oh my golly.
I've never been that satisfiedby having me throw That place is
amazing though.
I mean, it's a nationwide chain.
There was one in Maple Grovewhere I used to live Mm-hmm, but
I mean, one of the best thingsthey bring you is those
pineapple.
Carlos (20:31):
Oh, I was the same thing .
Robert (20:32):
Oh my gosh, caramelized on the grill.
Oh yeah, that was really goodThat pecan, yeah, anyway.
So every time I'm in a citythat has a rodizio or a
Brazilian steakhouse because wehad two in Nashville And now
they're both gone, one closed upbecause it just went out of
business and the other one gotblown up by some dipshit, so
yeah, and then a leash and I aregetting away and Chad and Nuga
(20:52):
here in a week or two withoutthe kids, yeah, and I've got my
menu planned for that too.
They've got this place calledtaco mama Sitas.
I come on my seat and it's likea artisanal taco shop, really
like, yeah, like.
The menu is the best-lookingtaco menu I've ever seen.
Carlos (21:06):
I like chat Nuga.
We haven't spent a lot of timethere, but the times that that
I've gone or I don't know It's,it's growing and I think they've
been pretty smart on howthey've grown that area.
She's never been to rock city?
Robert (21:18):
Oh, I haven't been either.
You've never been to rock city.
All the barns see the signs inall of Tennessee And you've
never seen rock city or seenruby falls never.
Yeah, we used to go.
I used to spend a couple weeksevery summer and at my parent
and my grandparents Place insoutheast Tennessee, and they
were 40 minutes from Chattanooga.
What is rock city anyway?
It is a tourist trap.
(21:38):
It is tourist trap.
Carlos (21:40):
It's so cool.
Robert (21:41):
It's.
It's so kitschy.
I used to go every summer likethey would make a special trip
down to Chattanooga And we wouldgo to rock city every summer,
because I loved it so much and Iprobably haven't been since I
was 15 or so, so I expect I'lltotally outgrown it or whatever,
but I'm just excited.
I'm gonna take Alicia to itbecause she's like what the hell
is rock city?
and I'm like, oh, we got us arock city virgin.
Carlos (22:04):
What is it like?
cliffs and mountain?
Robert (22:06):
well, it's on top of lookout mountain, which is the
historic you know.
Carlos (22:09):
I've been up there.
Yeah, I'll flip there once soyou can I didn't know there was
a golf course up there.
There is it's.
It's crazy because, like, theedge is at the edge of the golf
course.
Robert (22:19):
Yeah, so you, you birdie , that one you're, or if you've
got what you call it, play wellthat day.
Carlos (22:26):
The guy at the at the pro shop goes hey, just so you
know, everything rolls off thehill.
Yeah, i'm like, yeah, thanks.
Robert (22:32):
How do you treat that for scoring purposes?
What's that?
Is it a water?
Is it a water hazard?
Carlos (22:37):
Basically, Oh no, i mean , it's a lost ball, it's same.
Robert (22:40):
Yeah, same thing, yeah, okay anyway.
So I'm trying to think of allthe stuff that rock city has.
They got this neat little likeFantasyland Diorama.
I think that's one of the lastthings you see.
They have commanding viewswhere you can see seven states
on a clear day.
That's a bit of a visual things.
Carlos (22:57):
Is that why that one thing that confused me.
We drove up there all thestreets are named like Ferry
Lane and like Robin Hood way,and I was like what are we in
Disney World?
It was.
Robert (23:09):
It was bizarre it was like they tried to capture a
little bit of that magic, but ofcourse nobody can out magic the
Magic King, yeah.
So yeah, i'm looking forward toshowing my wife and I'm sure
she won't have the same reactionthat I did when I.
She won't have the samenostalgia factor, because I went
when I was a kid and she'sgoing when she's, you know, in
her 40s.
(23:29):
She's like this is what you'vebeen talking about all these
years.
I don't think I've talked aboutit very much, but as soon as
she mentioned that it was one ofthe tourist attractions,
because we're gonna try the oneadventure a day Thing and the
rest of time I'm staying in thehotel and just going out for
meals, basically where you guysyou guys staying downtown.
Yeah, yeah, yeah.
And then where?
Carlos (23:46):
it's beautiful.
Robert (23:47):
You know, i've heard about that place since it opened
in 96 and there used to be likeThere's lines out the door when
it first opened, yeah, and, andI never made it over there as a
kid because I'm like I don't dolines, yeah you just get your
time slot and even 12 in No, itwas.
Carlos (24:04):
They did a good job because a lot of I like downtown
Chattanooga's a lot of itswalkable.
Yeah, you can walk across theriver to the north side.
I can remember what it's called.
It's like a not an artistcommune, but kind of that.
That vibe over there.
Yeah, also, the place of thebest doughnut ever eaten was
over there.
I need the name of the doughnut.
I don't remember what it was.
I said.
(24:24):
I said it's somebody.
A couple weeks ago They're like, oh yeah, this place It's like
Miss Mays or something like that.
I don't know, but it was, yeah,glazed yeast doughnut, just oh,
that's my favorite kind, that'smine too.
Robert (24:36):
Yeah, just a plain glaze .
You know who has good ones?
Walmart, oh, i know, yes, theyhave, yes, the best.
They do, they do.
I've only met a few people thathave believed me when I've said
that I'm like and it's like Imean Duncan for a dozen.
I've eaten Duncan.
Carlos (24:51):
I've eaten yet I don't like crispy cream very much.
Robert (24:54):
I do now Really.
Carlos (24:56):
What have you discovered ?
I don't know I I somehow flip.
I used to get it every Sundaywhen the kids were little little
, yeah.
and then for some reason, iwent back recently and I didn't
like them when they were warmYeah for because I felt like I
could taste too much of sugar.
I had it about like two monthsago, mm-hmm, it was one of the
best things I've eaten a longtime warm.
Robert (25:14):
Oh yeah Yeah, those Walmart regular glaze doughnuts
are just the underrated secret,the ones with the dark chocolate
on them too, See, I don't dochocolate, i do.
Carlos (25:24):
Yeah, those are so good.
Robert (25:26):
You know who actually has really good doughnuts,
though, and they're notunderrated, they're perfectly
rated, i would say.
Is voodoo doughnuts is reallygood?
Carlos (25:31):
I don't think I've ever have you were done a doughnut
den up in Green Hills.
No, oh Okay.
Green Hills is so far doesn'tmatter, you need to make a run
up there.
If you like yeasty, i do glazedoughnuts, get the glaze
doughnuts and their Their applefritter is like world famous.
Robert (25:51):
Why is Green Hills so frigging hard to get to?
it feels like it's just so farOff.
Carlos (25:56):
It's not far away, but it feels like it takes forever
to get there, like middleafternoon, like two or three
o'clock.
Robert (26:01):
Yeah, oh, won't they be like stale and tired by them?
Carlos (26:03):
Nope, mm-hmm, or you can go in the morning.
Whatever we like will go.
We'll go out to eat in GreenHills and then we'll go there
for dessert.
Nice, yeah, nice.
Robert (26:13):
Yeah, i um, i like a lot of the stuff at Green Hills,
but it just feels like it's achore to get to it.
Carlos (26:18):
And it's kind of hard to get in and out of sometimes too
.
Yeah, yeah, I feel you.
Robert (26:22):
I really like the area like it's so much easier to get
to downtown Nashville than it isto get to Green Hills.
I know.
Carlos (26:27):
I know that, coming down on what Hillsborough I guess it
is yeah, hillsborough Pike Iwould live over there like about
, if I was older and we didn'thave kids, i could walk.
Robert (26:35):
Yeah, it's a very walkable area, like there's a
lot of stuff going on there.
A buddy of mine who Lives onthe street here is living over
in that area.
It's on the street like he's.
He lives like a few doors down,so he doesn't live on the
street.
Talked about him before andyeah, he does not live literally
on the street.
This isn't San Francisco,carlos.
Carlos (26:53):
Oh sorry, this is an Austin Texas.
Sorry, it's Friday.
Robert (26:58):
Like I've been on three planes this month.
No, he lived.
He he's the one I talked aboutbefore, who he had that huge
leak at Christmas time that likedestroyed his house, mm-hmm.
And so he's been moved out forsix months and he's living in a.
He and his wife are living in aplace over, not far from Green
Hills, and he's, like I, eat ata different restaurant every
single night.
Yeah, brother, you are livingthe dream.
Carlos (27:19):
Yeah, there's a lot of great food up there His, et
cetera his rule was we don't goto the same place twice.
Robert (27:26):
Wow, good for him, and so it's just like a different
place every night.
I'm I was asking him for someadvice and he's like I'll give
you the best of everything I'vediscovered so far.
That's cool, which reminds meHave you ever did we talk about
the best burgers in Nashville?
Maybe, but no, i don't think.
We have my neighbors and I.
We have a, you know, a grouphere and We got into a best
(27:48):
burgers in Nashville Competition.
Sir thing, have you been to?
what in the hell is the name ofthe place?
It's like it's not jenny's,it's.
It's up right not far fromGreen Hills, just right near the
Armory Drive's.
What's that?
hundred oaks, yeah, it's inthat area, but it's like a, it's
like a hole in the wall.
(28:08):
Diner looking place.
Um Cripes.
It's one of the best burgersI've ever eaten in my life.
Carlos (28:15):
How did you go there.
Robert (28:17):
One of my neighbors is long established in Nashville
and he just knows all the bestspots.
He's total foodie.
And so, yeah, we got, like youknow, six of us going up there
at a time.
How did you get there?
It's just right up the freeway65 to what to armory?
65 Armory I think, and then yougo over by hundred oaks, like
where the big Vanderbilt'sfurther north from there, i
(28:38):
think it's um, it's in like thatindustrial park area almost,
and it's um.
Did you get off on Wedgewood?
I know didn't quite make it toWedgewood, i don't think I Can.
Burgers in Nashville burgers.
I'm like I know what this is.
It's.
(28:58):
It's got a girl's name on it.
I think it was named afterGabby's.
It's called Gabby's Gabby's andit is in Wedgewood, Houston
technically.
But Which would I think?
Carlos (29:08):
it's called.
Which would you?
Robert (29:09):
still tell me about the burger.
The burger is simply amazing.
It's just done perfectly well.
It's like the fundamentals doneexactly right and Then on the
side the fries are like perfect.
It's.
I mean this.
This is a guy who was like aexpert chef somewhere and he's
like that's it.
I've had enough of the grind ofthe restaurant world.
He runs it during veryspecifically defined hours Wait
(29:33):
is this in like a tiny little?
Carlos (29:35):
Yeah, It's.
Isn't it next to like aMcDonald's and no?
Robert (29:39):
but it's in a right on a little Avenue.
Let me send you the address andyou can figure it out for
yourself, and I'll jabber whileyou look at it.
Okay, well, i won't pick up myphone.
Carlos (29:49):
I don't want to mess up our wonderful Oh fair enough.
Robert (29:52):
It's at 493 Humphrey Street in Nashville, oh, okay,
and it is freaking amazing, butno, it's like it's in this
little like dead-end building.
There's nothing really aroundit other than like houses, and
there's like a baseball diamondacross the street.
I'm not even kidding you, it's.
It's, yeah, it's like far fromeven the nearest exit ramp.
You have to get off on, yeah,wedgewood Avenue and then it's
(30:15):
like three or four streets north, yeah, on Chestnut Street.
Carlos (30:18):
It's like it's so good, i know exactly where it is.
Yeah, it's just, i used toknock on doors over there.
Robert (30:22):
Yeah, it's just this little building like the parking
situation is a nightmare.
if it's full, there's a lineoff the door half the time and
it's only open, like I think it.
I don't even know if they'reopen.
They're not open on weekends atall, i don't think.
So what do you get when you gothere?
Just a basic burger.
I mean, they have a specialevery month, but it's like it's
open 10.30am to 2.30pm.
(30:45):
closed Sundays Wow, really,yeah, so you get there early,
you know, i mean, if you goduring the week, it's not an
absolute atrocity, but if you goon a Saturday, you're going to
be Really You need to get thereearlier.
So what?
Carlos (30:58):
other burgers made list.
What do you mean For the area?
You said you guys have beenraiding burgers in this area.
Robert (31:04):
Oh, yeah, yeah.
So other places.
Puckets has a really greatburger.
One of the guys is arguing thatMartin's BBQ brisket burger is
top shelf, which I haven't triedit.
I've never gotten anything butthe barbecue at Martin's.
I'm not even a huge burger guy.
What other places?
I think we kind of agreed forthe most part that, like Gabby's
(31:25):
was the king of Nashville, butthere's other places, like
people have said, pharmacyburgers really good.
Yeah, i'm not even.
Carlos (31:32):
Like I said, i'm not even really a big burger Yeah,
I'm not anymore just because ofthe bread.
It's a lot to eat a burgernowadays It is.
One of my favorites is JayAlexander's has a phenomenal
burger and Cork and Cow has areally good burger Cork and Cow
does have a really good burger,yeah, but I mentioned that.
That's a different level.
It is, i feel like there's liketwo or three different levels
(31:56):
of how I rate burgers.
It's like you know, sonic level.
There's categories, right, yeah, and then you've got kind of
that maybe, where Gabby's isabove that right, kind of that
more a little.
It's a diner burger, yeah,exactly, and oh, that's what it
was.
We were at the diner downtownbefore a show, that place called
the diner.
I was not expecting anythinggood and their burger was like
(32:20):
you know, burgers that tastelike butter I love that Oh yeah,
And it was.
It was really really good Yeah.
Robert (32:25):
Oh, so the Tennessean can't tour up your Nashville or
assembly food hall?
a couple of weeks ago, really,yeah, they basically took them
like one by one, everyrestaurant in the place and they
rated them and they kind oflike trashed a lot of the
establishments there.
They're like, oh, it's not asgood as their establishment
outside of the food hall.
Carlos (32:43):
I'm like that's.
That's kind of an obviousstatement.
I mean because you are taking arestaurant that is like a,
usually a standalone, and makingit basically into a food stall.
Is what you're doing?
Yeah, it's like.
It's like throwing a regularrestaurant into an airport.
Yeah, you never get the same,same kind of food in an airport,
(33:04):
although I will say that thefood's getting better at
Nashville airport.
Robert (33:07):
Yeah, Yeah, I mean it hit a.
It hit a real low after during2020, when, like, there was only
one or two restaurants open.
Yeah, That was.
That was dismal.
Like I couldn't even understandwhat they were doing there.
It's like I do not want to eatat Burger King.
I hate Burger King more thanany fast food restaurant in the
world And that was all that wasopen.
I was so mad at Nashville atthat point.
(33:27):
I'm like this is ridiculous.
I would rather have the COVIDthan deal with the airport.
Carlos (33:31):
It's because they're putting $2 billion into the
airport to make it No no, no,that was during the COVID
regulation period.
Robert (33:37):
Oh like we are literally not going to open any
restaurants.
We're going to limit the numberof restaurants that can be open
.
Oh, forgot about that.
And so instead you've got athousand people standing in one
line for one restaurant, which,oh, that's so much fucking
healthier.
Carlos (33:50):
Yeah, But the nice thing was is there weren't a lot of
people on the airplanes.
Robert (33:53):
They're at.
well, okay, So this was thetime when there actually were.
Carlos (33:56):
I like the, I like the time when there was nobody.
It was just my family and someother weirdos.
Yeah, i love that.
Robert (34:03):
Yeah, this was I want to say because we traveled for
July 4th that year.
like COVID really didn't affectus After about the first two
months.
Carlos (34:12):
I was like, okay, it sped up our travel.
Robert (34:16):
And so by July I think people were traveling pretty
extensively again And so youwould get that where it's like
they just everywhere else hadpretty much opened here in
Nashville And they had just kindof decided Nashville proper was
like airport.
No, no, we're just not going todo that Like the opposite of if
you build it, they will come.
Carlos (34:35):
If you shut it down, no one will show up.
My go to place now is the isthe Greek place that they have
in there, Just like the fastfood Greek.
Just get you know, get theYerou meat on top of some French
fries, Yeah.
Robert (34:47):
So the boys and I since we're talking about food anyway
have been eating a variety ofdifferent places this week, just
cause, you know, are theyeating everything.
now, they're really good abouteating a lot of different things
.
So, yeah, like Chinese food,last night, a couple nights
before, we went to this Greekplace called the Greek cafe
grill in Cool Springs If you'veever been, oh yeah, yeah, they
(35:07):
have really good Euro meat,really good euros, and then they
also had really fantastichummus.
Just really blew me away.
I love hummus.
I'm a sucker for it.
I'm still.
I'm still fantasizing aboutthat Iraqi restaurant I went to
in London.
That is still the greatest mealof the year for me, but this
place was really, really good.
(35:28):
I got like a shrimp, chickenand beef combo and it was
amazing.
And then my son got a Euro andit was absolutely fantastic.
Carlos (35:39):
So I stick, i stick to the Euro meat Just because I
it's, it's, i like going out forstuff I would never, i can't
make it home.
I can't make anything like that.
So that's, that's one of my gotos when I don't want to go eat
a burger or anything like that.
Robert (35:54):
I don't do burgers very often anymore, but I'm a sucker
for a good Euro.
It's probably the same calories, but I just love euros.
Carlos (36:00):
See, i put it on.
I put them on top of friesEuros.
I mean I'd get the Euro meat,oh meat.
I put it on top of French fries.
Robert (36:07):
Oh, so like a brisket fries, except with the Middle
Eastern flair.
It's delicious.
That's interesting.
Now, have you ever had thePuckett's brisket nachos?
Probably when I was with you,yeah, probably.
They're amazing.
Everything with brisket andnachos put together is
automatically awesome.
Carlos (36:25):
Yeah, they just opened an Ed Lees down in Berry Farms
near us.
Robert (36:29):
Oh yeah, that's right, is it good?
Carlos (36:31):
Yeah, i'll tell you what was really good.
Yeah, they're banana pudding, ibelieve it.
It was the best banana puddingI've ever had was at Ed Lees.
Robert (36:39):
That's their first Williamson County location and
they opened that one and I thinkthey're putting another one
somewhere in Franklin maybe.
Carlos (36:47):
Yeah, they've had a line out the door since they opened
like a month ago, but it movesfast.
They have their system down.
At first, katie was like hey,do you want to go eat at Ed Lees
?
I'm like man, i really don'tlike long lines, but it kind of
breezed through How do you ratethem compared to Martins?
Robert (37:05):
Martins is a barbecue royalty to me.
Their meat is amazing.
I'm not as keen on their sauces.
Their sauce game is not for me,but their meats are top shelf
To me.
Carlos (37:15):
I haven't had as much exposure to Martins as you have,
but to me they're very similar,okay, yeah, to where even the
whole system of how you orderfood and get all that is very
much the same, okay.
Robert (37:31):
I gotta try them.
I mean, i had seen that theyopened and I was like okay, i
gotta do this.
Carlos (37:35):
The only thing I didn't like was their cornbread.
It was just kind of hard anddry, which.
Robert (37:40):
I don't dig.
Have you eaten very often atJim and Nix?
We used to a lot.
Oh yeah, their cornbread.
Carlos (37:46):
Oh, the cheese cornbread , muffin thingies, yeah, i would
.
Robert (37:50):
But I'm not endorsing it .
but I wouldn't do much ofanything for a Klondike bar but
I'd do some pretty damn shadyshit for Jim and Nix muffins.
Those are really really good.
They are, i have to stay awayfrom those now.
Carlos (38:01):
Yeah, i bet.
Yeah, we used to go there quitea bit.
Oh yeah, that was one of thefirst barbecue places in
Nashville.
Robert (38:10):
Was it really?
Yeah, way back when.
It's really fantastic.
Carlos (38:14):
Because when we lived in Bellevue, that was one of the
first ones that opened near us.
Robert (38:16):
Whenever we have guests in town, we get the family meals
from them.
Their mac and cheese is amazing.
Their potato salad is reallygood.
Their beans are really good,But actually the mac and cheese
is absolutely amazing.
I used to really like theirsauces.
Their sauces were really goodback then.
They're solid.
They're solidly good.
My favorite barbecue sauce,though, is still Puckett's Sweet
Memphis style barbecue sauce.
(38:36):
I love it so much.
It's just the right kind ofbarbecue.
Carlos (38:41):
I like the.
What is it?
the Carolina more.
Robert (38:46):
I'm not sure You're a vinegar person.
I am.
Carlos (38:49):
I'm not a vinegar person .
I would have my barbecue in asoup of that if I could.
Oh my gosh.
Yeah, I can't In my mouthwatering right now.
Is it really?
Yeah, i haven't eaten yet today, so it's like I'm At all.
No, i'm not.
Robert (39:00):
Holy, wow, i usually don't eat until usually one.
I had a Chipotle bowl forbreakfast at 9 am, oh yeah.
And then I had a peach smoothiethat I made right before you
showed up.
I always Chipotle would dobreakfast bowls.
That would be amazing.
Would that be amazing?
It would absolutely.
But so what I do is I went andgot Chipotle yesterday at lunch
for me and Alex, and then I justbought myself a second bowl and
(39:21):
knew I was going to eat it thismorning if I didn't get to it
last night.
Carlos (39:24):
Man, that would be delicious.
Robert (39:26):
It would Give me steak, i'll talk it, eggs And oh my
goodness, oh man, i think theycould make a lot of money doing
that, heck yeah.
Carlos (39:35):
I mean, don't they say that breakfast is?
that's where, like, mcdonald'smakes a ton of money, right?
Robert (39:41):
And that's how the eating goes.
If you're in a avoid processsugar kind of thing, chipotle is
one of the best places you cango.
Yeah, because I mean you cantrack every calorie very
effectively, you can double themeat on the bowl, you can reduce
the fat, you can reduce thecarbs.
I mean there's a lot of thingsthat you can do that'll make it
healthier and less caloric.
Carlos (40:01):
My only bummer now is that you know we've talked about
I can't eat raw onion anymore.
Yeah, And all their sauces haveraw onion, And so I can't put
sauce on my stuff.
Robert (40:11):
It doesn't bother me too much, crushes me.
Yeah, i mean, even their ricehas onions in it, does it really
?
I think so.
I think even their rice has rawonions in it, like a little bit
here and there.
Carlos (40:23):
Oh, i know, No, no, no, it's from their salsa.
Yeah, yeah, it's from theirsalsa Cilantro and lime in the
yeah, yeah, that'll crush me.
That's not a good day for me.
Robert (40:31):
Yeah, you know what I found I could eat when it comes
to the raw onions.
Have you ever had pickled redonions?
Yeah, can you eat those withouttrouble?
Carlos (40:43):
I haven't tried just because I'm yeah.
Robert (40:45):
You haven't tried that Cava place yet.
I'm guessing that I told youabout.
Carlos (40:48):
No, not yet.
It's on my list.
It's on my list.
Robert (40:50):
Okay, So they have pickled red onions that you can
just add to your meal And youcan't do that on the way home.
Yeah, I was gonna say have themput it in a thing to the side.
I was able to eat those withoutany trouble whatsoever.
Carlos (41:01):
Really.
Robert (41:01):
Mm-hmm, like no burp back.
None of that, really, and itdoesn't even bother me the way I
think, though I think they'reslightly cooked Okay, Because
when you go through the picklingprocess, i think you have to
pour boiling salt-filled waterinto the.
Yeah, but I mean, their pickledonions are so good.
Carlos (41:22):
I forgot about that place.
Thank you for reminding me.
Robert (41:24):
Yes, yes, you hit it on the way home And hopefully
you'll enjoy it Apparently.
Carlos (41:28):
I'm hungry because all we've talked about today is food
.
Robert (41:30):
It has been a few minutes of food.
Do you wanna like move to adifferent?
Carlos (41:34):
system.
Yeah well, you keep looking atyour list, so I don't wanna keep
you from your list.
Robert (41:38):
I don't really.
I mean, i had this for like sixweeks now and I feel like I
don't know, most of this stuffisn't really germane anymore.
Like the, we talked about thedrone operator thing a week or
so ago, which turned out to be arecanted thing, where they're
like oh you know, actually itwas just a scenario that they
(42:00):
brainstormed.
I'm like that wasn't how theguy presented it, but OK.
The other thing on here is thatElon Musk put 44 billion into
Twitter And now, according toForbes, it's worth 15 billion.
Yeah, ouch.
And then this last thing I'vehad here for two notes on here
heavy marijuana use increasesthe rate of schizophrenia.
This is from Nelly Boles.
(42:23):
Does the weekly TGIF thing onon the free press.
A new analysis of nearly sevenmillion Danish health records
found that heavy marijuana usecorrelates with schizophrenia.
The study claims that marijuanaplayed a role in 50 percent of
schizophrenia cases And that onefifth of cases of schizophrenia
among young males might beprevented by avoiding heavy
marijuana use.
Now note this is heavy, chronic, not, you know, light.
(42:48):
One new problem is that wheathas gotten too good IE too
strong study was published inpsychological medicine and its
authors are clearly super lameand total narks.
That's what the thing is.
That's what Nelly Boles said.
Yeah, she's so funny.
That does not surprise me anyof that.
No, i mean, i read a book lastyear in which I try to tell
people that And I mean it'swe're really in a place where
(43:09):
there is a desire to be like ohyou know, this is just
prohibition part two, and thatthere's some really bad social
consequences.
I'm not advocating for theoutlaw of or deep, deep
criminalization of, marijuana,but I think we should have an
honest conversation about thepitfalls of it, which is that if
you are a chronic marijuanauser, you are increasing your
(43:30):
risk of severe mental illness.
Carlos (43:31):
Well, i mean we've already talked about if you're a
chronic anything user or eater,whatever I mean marathon runner
consequences.
Robert (43:40):
And it's the same thing with alcohol.
by the way, 60% of murders arecommitted by people under the
influence of alcohol.
Yeah, You know, not good.
Carlos (43:49):
We don't want to put those two things together.
Robert (43:51):
Well, i mean, this is the thing.
Is that as a society this isthe argument that we're in a
late stage empire or republic,however you want to call it is
that we just are so prosperousand so doing so well that it's
like we have all this free timefor essentially licentiousness
Just do whatever you feel, man.
It's whatever It's likewhenever someone gets really
(44:12):
prosperous.
I mean, the general state ofhumanity for most of history has
been like you're going to workyour ass off in order to subsist
.
And now we're at a point whereyou know starving to death is
not really much of a thing,unless you're deeply anorexic or
have some other sort of eatingdisorder.
In America, like even if youare a drug addict who's living
on the streets, there areprograms to keep you from
(44:33):
starving to death, and that'sgood, that's civilized, that's
the way it should be.
But the downside of that isthat we keep finding new ways to
recreate that are notnecessarily best for our souls,
for our yeah self-actualization.
I mean, i don't know, whateveryou want to call it.
Carlos (44:52):
But it's funny what we do as human beings when we're
and I'll simplify it when we'rebored right, we are a bored
society.
When I'm bored, i tend to eatmore, i tend to do things that
are detrimental to my mentalhealth and my physical health I
just do, whereas if I'm busy andengaged and working, i tend to
(45:12):
do the right things.
Right, i get up at the righttime in the morning, i go to bed
at the right time, all thesethings.
But we have, yeah, thank youfor summing up my summer Well
there you go.
You are welcome, but it'sabsolutely true.
But if you have people thatdon't have to fend for
themselves anymore, that worryis taken off the table.
So all of a sudden they'reworried about whatever else is
(45:36):
in the headlines or they want inthe headlines, and I think
we've seen a lot of thatrecently.
Which it is what it is.
I can't stop it.
So I tend to not bitch about it, but I don't know.
I worry about people.
Just I want them to worry aboutthemselves, right.
Think a little personalresponsibility and think about
you, right.
Maybe be a little selfish, geta little healthier or go read a
(46:00):
book instead of and I'm notsaying, don't watch television,
i love television, i thinkthere's great television.
I think you can learn a lot fromYouTube, but at the same time,
if we're going to overdoanything, we will really overdo
things, and I know I think we'reall wired for some sort of
addiction.
I really do.
Robert (46:16):
Oh for sure Some of us from multiple addictions.
I think I can't remember if Iread it on the podcast or just
saved it for conversation withsomeone else, but, like Nick
Gillespie had said, at thispoint we have so much free time
as a society that we are thatthat Maslow's hierarchy of needs
the psychological concept aboutyou know, you start at the
bottom and it's like you havebasic needs all the way up to
(46:38):
the top is self actualization.
We are at the point where weare self actualizing at scale as
a society and we suck at it.
Yeah, we're experiencing a lotof problems.
Unrelated story Professor seeksmales for testicle removal
study at the University ofColorado School of Medicine.
(46:58):
What are you volunteering?
I am not.
I have need for those.
As a side note, you reallycan't cut those off without some
severe consequences.
Just as a note like people arelike Oh, those are unnecessary.
No, they're very necessary, infact, to your hormonal
regulation and bone density.
(47:21):
There's a lot of stuff thatthose things do.
They're kind of important.
Carlos (47:24):
You don't want to lose them.
if you don't have to, is aprofessor going to be
reimbursing for those illeffects?
Robert (47:29):
I don't know exactly what kind of reimbursement you
would get.
Carlos (47:32):
How did you find that?
Robert (47:33):
That was I think it was in the same TGIF article from a
few weeks ago.
I just wrote it down on therebecause I was like that's a
hilarious headline, except it'skind of not.
Carlos (47:42):
Oh God, no, thank you, i think I'll pass on that one.
Robert (47:46):
That one's not for me, But when you're a board society,
I guess you look for things todo like cut your nuts off.
Yeah, no thanks.
Carlos (47:59):
But I don't know.
It's funny, I look at did.
They say Finland is thehappiest country in the world.
Is that right?
It's one of those Nordiccountries yeah, which really
makes me want to go to Finland,but I also know that they spent
a lot of time outdoors, right?
So they are In the summer?
Robert (48:16):
Well, no, in the winter time too, in the winter too, oh
my gosh.
Carlos (48:19):
They're very engaged.
It was actually what's thedude's name?
The dad from American Pie.
Oh, i know who you're talkingabout.
Robert (48:30):
I can see his face.
Eugene Levy.
Eugene Levy, that's what I'mtalking about.
Carlos (48:34):
So he has a show on Apple that's like adventures
with Eugene or anything, oh no,and the whole shtick is so they
approached him and I don't knowhow much of this is true.
What he says is he wasapproached by a couple networks
to do a travel show And he'slike I don't travel, i don't
like getting outside my comfortzone.
Robert (48:54):
So that's what it turned into, eugene.
Carlos (48:55):
Levy Yeah, well, i mean like I think you would get some
good laughs out of this becauseI think you guys have some
similar characteristics.
But the first place he goes isFinland and they make him do all
these uncomfortable things.
Robert (49:07):
Oh, no Again he's in.
He's a good sport about it.
Carlos (49:10):
He is And he keeps that shtick going like, well, i don't
know how he is, how he delivers, and they make him swim in
water and it's frozen.
They break the ice, but he'sgot the full suit on the
survival suit and all that sortof thing.
Robert (49:29):
I do it without that because I know I could survive
it, but I mean they'd have to bepaying me a lot in order to get
me to do it.
Carlos (49:33):
Yeah, but it was really interesting Just seeing the
people in Finland.
everybody seems pretty, i wouldsay content, and I think that's
where I want to be in my lifeis just content with anything.
If something shitty happens, ican still be okay.
Where I think a lot of peoplethey just get thrown even by
little things.
You know why.
Robert (49:54):
Because you and I have both been through so much shit
in our earlier lives that now weare prosperous, it's like, but
I think life's good.
Carlos (50:01):
But I also know people who have done that and they've
gotten to a place where they'redoing okay and they just make up
new drama.
And I do.
I find chaos in places that Idon't need to find it, But being
okay, but also continuallygrowing and understanding that I
do have these certain flaws orsetbacks that I need to overcome
(50:22):
or just leave behind orwhatever it is.
I just I don't know.
I think it's cooler now.
It's okay to talk about mentalhealth and all those sort of
things, But it's more of a wholewellness conversation of, hey,
you know what People used to bereally happy working on a farm
and hanging out with family allday long.
How can we tap into that now?
(50:43):
How can we integrate what we'redoing now into that?
And I think part of it too,which we're seeing more and more
of, as these CEOs realizing wecan't have people working from
home all the time anymore.
Because, we're losing the magicof working long time.
So I think that's part of ittoo is we have to be around
other people?
We just do?
I mean, i've learned that.
Robert (51:03):
Well, even you and I, when we worked all by ourselves,
we would still get togetherwith other writers sometimes and
be like get that, and weunleash collaborative power by
doing it.
Carlos (51:15):
It was amazing.
Robert (51:15):
Shares power, Which is not something a super introvert
like me necessarily wants tohear, but it really does.
There really is something to it.
If most of our Andy Andrewssaid the thing about most of our
opportunities and whatnot comefrom people, then you're not
likely to find any of thosesitting at home on your couch
Totally.
Carlos (51:34):
Absolutely.
But it's uncomfortable to getoff the couch.
I know it is for me sometimes.
Robert (51:37):
I will say.
Now I'm daydreaming about atravel show in which not only do
they take me to obscure cornersof the world and make me do
things outside my comfort zone,but they at least give me the
benefit of allowing me to tryexciting menus all over the
place in those places He eatsreally well on this show, by the
way Like damn it.
That is my idea of a perfecttravel show.
You can get me to do just aboutanything if you promise me a
(51:59):
good meal afterwards.
Carlos (52:00):
He eats well, and one of them was in Venice.
It was funny because they wanthim to look and feel
uncomfortable, but I think theyhad kind of a hard time in
Venice of all places.
That's really How can he?
He's going on a gondola rideand getting to know the
gondolier and all this.
I'm like he doesn't really lookuncomfortable right now, which
is kind of funny.
(52:20):
So yeah, just as well, on thatnote, i think we're out.
I think so.
Thanks for watching.
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