November 1, 2025 • 54 mins
A thunderstorm, a table full of jerky, and a big promise from Washington State: find safe truck parking up to four hours ahead. We kick off with a care package from David and Ramona and a spirited taste test—lemon pepper’s bright pop, jalapeno honey’s gentle burn, Texas heat’s serious kick, and bohemian garlic’s bold, road-worthy flavor—before steering straight into the news that could change nightly parking hunts on I-5.
We break down how a predictive system might actually work for drivers: sensors at rest areas and weigh stations, real-time counts blended with historical patterns, and the need for alerts that adjust when a crash or surge flips the script. The idea is simple—less circling, safer stops, smarter spacing—but execution matters. We talk accuracy, hands-free prompts, public vs private lot coverage, and the reality that a five-spot miss can blow a tight clock. If it’s going to help, it has to be transparent, fast, and driver-first.
A recent AWS outage adds context. When the cloud hiccups, maintenance platforms, phone systems, airline tools, and apps wobble with it. We share what went down, why services came back in odd patches, and how dependent modern trucking has become on a few giant backbones. That launches a lively sidebar on cyberattacks, hacker movie nostalgia, and the balance between embracing new tools and building analog fallbacks. We round things out with practical fuel talk: hidden sugar in road snacks, why many travelers feel better eating abroad, and small choices that keep energy steady.
Subscribe, share with a teammate who’s fought for a spot at 10 p.m., and tell us: would you trust a four-hour parking prediction to plan your night? Your take could shape what gets built next.
Email us: theouterbeltpodcast@gmail.com
Website: www.hyfieldtrucking.com
Interested in joining our team? Email us at info.hyfieldtrucking.com we have open trucks! You must be part of a team. No solo drivers.
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
SPEAKER_05 (00:00):
I said I got no freshness pack.
SPEAKER_03 (00:11):
Hey everybody, welcome to the Autobelt.
My name is Patrick, and you allknow my acquaintances.
Chili.
SPEAKER_04 (00:17):
Buttermilk.
SPEAKER_03 (00:18):
Eric.
SPEAKER_05 (00:19):
Zucchini Brad.
SPEAKER_01 (00:21):
And Jerry.
SPEAKER_03 (00:22):
Oh, we are so lucky to be here.
And when I say lucky to be here,I mean it is storming outside.
Absolutely storming its tailoff.
We had to move cars around thedriveway, get them under
shelter.
Uh it's just uh when we went tomove the cars around.
SPEAKER_00 (00:41):
Yes.
There was a gust of wind thattook all the leaves off the
trees out there.
Oh, nice.
Yeah.
That's how that happens, done.
That's all gone.
SPEAKER_04 (00:48):
It does it every year.
I never knew that's how thathappened.
So tonight must be the night.
SPEAKER_03 (00:51):
In South Louisiana, they have this weird thing where
the leaves stay on the trees.
Oh.
Um, I don't know if y'all haveheard of that.
It's a it's a it's a rarephenomenon.
Um, but no, we only lose like25% of the leaves.
I mean, it's enough to have togo rake.
Yeah.
But like the oak tree just getsrid of the old leaves, the young
leaves stay on.
SPEAKER_04 (01:09):
Yeah, I know.
SPEAKER_03 (01:10):
It's crazy.
But uh, welcome to the podcast,everybody.
If this is a short show, weapologize.
It's because electricity goesout.
Um but uh yeah, it has uh beenquite a few weeks.
And so uh since we last talkedto you, but first and foremost,
we want to talk to you about ouruh sponsor of the day, Uncle
(01:34):
Irvin's Beef Jerky.
Now, while they had absolutelynothing to do with this, uh we
uh actually got really lucky andand blessed, and uh one of our
teams uh sent a care package tous of Beef Jerky.
(01:55):
And I'm gonna read a little bitabout it.
Just uh a thank you to theHighfield family.
Um and they go on to say, thankyou for making our first few
months with Highfield so it goesso smoothly.
Uh we learned a lot and havetruthfully enjoyed getting to
know your group a bit.
Uh, and look forward to meetinguh many more good things to
come.
Uh and we know you get togetheroccasionally, so uh for the
(02:19):
podcast, and thought we would uhsend you a little bit of Wharton
County, Texas.
Isn't there a school there, likethe Wharton School?
SPEAKER_00 (02:27):
There is a school called the Wharton School.
I'm not sure if it's in WhartonCounty, Texas or not, though.
SPEAKER_03 (02:32):
Oh, okay.
SPEAKER_04 (02:33):
Maybe that viewer can drop some let us know below
in the comments.
SPEAKER_03 (02:37):
That would be very interesting to know.
Yeah.
Are we not naming them?
SPEAKER_04 (02:40):
I don't know yet.
SPEAKER_03 (02:41):
Oh, we can.
We should.
There we go.
We should.
SPEAKER_04 (02:44):
I'll let you finish what you were reading.
SPEAKER_03 (02:46):
But thank you so much, David and Ramona.
Uh they sent this uh wonderfulpackage to us.
Uh they're over on the Pantherside.
And um, I think you were theiruh recruiter correct.
I was, I was.
SPEAKER_04 (02:58):
I'm super excited that they've uh come on board
and checking all the boxes forwhat they thought it was gonna
be and more.
SPEAKER_03 (03:04):
Killing it too.
They are just absolutely killingit.
Uh dug in deep, got thementorship, got all the
endorsements, and just man,they're just they're out there
killing it.
Um they've sent us a widevariety of them.
SPEAKER_02 (03:16):
What do you have?
Lemon pepper.
SPEAKER_04 (03:18):
Texas heat.
SPEAKER_00 (03:20):
Bohemian garlic.
I thought you were gonna sayrhapsody.
SPEAKER_04 (03:24):
I'm like, what does that taste like?
SPEAKER_00 (03:25):
I read that wrong.
Bohemian rhapsody garlic.
SPEAKER_03 (03:28):
Okay.
I see a little silhouette uh ofa man scarlet.
Do you think he does thefandango?
No, so I've got mosquito.
Um, it makes sense for Texas.
Yeah.
SPEAKER_05 (03:44):
And uh Jalapano honey?
SPEAKER_03 (03:46):
Jalopeno.
I heard that if you're notcareful, that'll get gelopeno
your business.
I screwed that up, didn't know.
SPEAKER_05 (03:57):
Honey.
SPEAKER_04 (03:58):
Well, I'm excited to try it.
SPEAKER_03 (04:00):
I am too.
SPEAKER_04 (04:01):
Uh yeah.
Oh, that didn't.
Real real meat, real flavor,real good, it says.
Do you think it's real meat?
Well, it says so.
Ooh, mine smells yummy.
Wouldn't it be?
We're making all sorts of.
SPEAKER_03 (04:13):
I don't know.
Can you imagine vegan jerky?
They gotta have it, right?
Oh, they do.
It's called saltwater taffy,right?
I am so sorry if I just offendedour listener base.
I uh but I do I do lovesaltwater taffy.
SPEAKER_00 (04:27):
Are we gonna meet while we chew?
Are we tasting this?
SPEAKER_04 (04:29):
I just want a little piece.
I'm gonna be a little I gottaget go on just little.
SPEAKER_03 (04:33):
Well, I I I'm gonna tuck it.
Can't really get the smellsgreat.
Oh, if you had smell of vision,hmm.
SPEAKER_04 (04:40):
Oh.
SPEAKER_03 (04:41):
Yeah.
Yeah.
SPEAKER_04 (04:42):
Nobody needs to smack, but oh ooh.
Mine does say Texas heat.
Three little chomps into it, andthere's some heat.
SPEAKER_00 (04:51):
I'm getting that bohemian garlic.
Oh it's different than standardgarlic.
SPEAKER_04 (04:57):
Is it nomadic?
SPEAKER_00 (04:58):
Kind of like those that are on straight trucks?
All over all over my mouth, thatgarlic.
SPEAKER_04 (05:04):
Wow.
There's definitely jalapeno inhere.
SPEAKER_00 (05:07):
Do you?
Which one do you have?
SPEAKER_04 (05:08):
Yours kind of got a little zip.
SPEAKER_02 (05:11):
I can see that one.
SPEAKER_04 (05:12):
How about your lemon pepper?
SPEAKER_02 (05:15):
Even though it says lemon, I'm still getting like a
five percent spicy.
SPEAKER_04 (05:18):
Oh, that's your pepper.
SPEAKER_03 (05:21):
I thought lemon pepper was a type of pepper.
It's actually just lemon andpepper?
Yeah.
SPEAKER_04 (05:26):
The more you know.
Holy Toledo, y'all.
What's the Skullville on thisbag?
SPEAKER_03 (05:36):
The bag, very low.
SPEAKER_06 (05:38):
It doesn't say what the Schoolville is.
SPEAKER_05 (05:43):
It's got all it's tasty.
SPEAKER_03 (05:45):
It's very good.
SPEAKER_05 (05:47):
A little bit.
It's like a nice spice.
SPEAKER_03 (05:51):
So a little bit about Uncle Irvin's.
I want to give props or props ado.
Yeah.
Um, there is a chain, and I'mparaphrasing a little bit.
There is a chain of travelcenters across America called.
And they are world famous fortheir beef jerky.
I always assume, like mostpeople do, makes their own
(06:12):
jerky.
Yeah.
They're a big company, right?
Like I don't know how hard it isto make it, but I think that's
what they do.
Nay nay.
SPEAKER_04 (06:19):
Oh.
SPEAKER_03 (06:20):
Uncle Irvin's makes their beef jerky for them.
And so they do the private labelthing with them and then they
have their own.
So we're basically eating jerky.
Interesting.
Hey, and fun fact if you seethis in the wild, it's cheaper.
So, and besides, as truckdrivers, we don't like that
(06:43):
company anyways.
That's neither here nor there.
Thank you so much, David andRamona.
We really do appreciate this.
We really do.
Look forward to uh sinking ourteeth into many, many, many more
uh of these jerkies.
Yeah.
Yes.
Then we're gonna look online andsee if we can get it a little
bit here.
SPEAKER_04 (07:00):
So far I've done two.
I like the bohemian garlic.
SPEAKER_03 (07:02):
It's good.
SPEAKER_04 (07:03):
It had a nice flavor.
SPEAKER_03 (07:04):
I've had black garlic.
I've had white garlic.
SPEAKER_04 (07:06):
You've never had traveling garlic?
SPEAKER_03 (07:08):
Is that like gypsy garlic?
SPEAKER_04 (07:09):
That's what I was saying.
It's nomadic.
Kind of like uh, you know,expediter's life.
SPEAKER_03 (07:14):
Oh.
SPEAKER_05 (07:14):
So is that certain garlics?
It's certain garlics.
Okay.
SPEAKER_04 (07:18):
Yes.
Well, why how about white othersum sample another piece?
Yes.
Kind of quietly there, orwhatever we're doing, because I
definitely want to taste themall.
I'm really yeah, I want tocompare the heap between the
jalapeno honey and the Texasheat.
SPEAKER_03 (07:31):
I think it's a great idea.
SPEAKER_04 (07:33):
Yeah.
So um there was an article andyou know, over the weeks we've
kind of just kind of pushed it,but it's still, I think, worthy
of reading.
Came out September 3rd in CDLife, CDL Life, pardon me.
Really, really piqued myinterest.
So Washington State launched apredictive system to help
(07:54):
truckers find parking along theI-5 corridor up to four hours in
advance.
Okay, now we all know that, youknow, somebody can help me find
parking four hours in advance towhen I need to stop.
So it says the Washington StateDepartment of Transportation
deployed new predictivetechnology to help find this
(08:15):
parking along the I-5 corridor.
Uh on September 2nd of thisyear, they announced the launch
of the Truck Parking InformationManagement System, or T PEMS for
short, uh, which equips truckdrivers with real-time and
predictive information aboutparking spaces available up
(08:35):
ahead to ensure that truckdrivers can find safe parking
and that existing truck parkingspaces are used to their full
capacity.
They partnered with Universityof Washington Star Lab to launch
this system, which providesfirst of its kind predictive
information to truck drivers onparking availability up to four
hours down the road.
(08:56):
Um, they were hoping that by theend of September, so I need to
go back and follow up on this,uh, that the information will be
available for truck drivers atthe following locations.
And there was about 10 differentlocations uh along that I-5
corridor uh with additionallocations added by 2026.
(09:18):
Uh, part of the project, they'reusing dry drive-wise and parker
truck are providing the parkinginformation for drivers uh
through either in-cab displaysin their trucks or through
mobile apps on their phones.
SPEAKER_03 (09:32):
I'm dying to know how this works because there's a
couple things that uh I noticed.
One is it's all um rest areas orway stations with parking that
they mention on here.
So are they going to also atsome point include truck stops
in that?
Yeah.
You know, are they gonnaconsider private parking?
Sure.
(09:52):
Um, and then uh the other thingis what is predictive?
What are they like how are theypredicting it?
So is it like uh you go I don'tknow if y'all been in these
parking garages.
We have one in Columbus I'mthinking of in particular out of
um Easton Easton.
And it's got a every parkingspot has a green or red light
(10:13):
bulb above it.
Right.
It's awesome because you canimmediately look down an aisle
before you turn into it, and ifyou see green or red, I'm sorry,
if you see a bunch of green, youknow there's parking spots.
If it's solid red, you don'teven waste your time.
You just go.
You just go.
And they also have the theboards outside saying like uh
third floor has 242 spots, thefirst floor is completely full,
(10:34):
you know, that kind of stuff.
And it's it's super helpful, butthat's literally they've got a
mechanism inside.
It's the same technology.
You ever uh had seen thoselights where like you walk up to
someone's house and the lightjust flashes and comes on?
Yes.
It's that same thing.
It's just sensing that there's asensor.
Yeah, it's just sensingsomething's there and then it it
it changes the light.
(10:55):
It changes the light color.
So it's super easy.
SPEAKER_04 (10:58):
But this with the productive predictive, are they
installing like a counter at thebeginning of an entrance and a
counter on the end?
SPEAKER_01 (11:06):
I could totally invisible laser or something,
and as the truck passes through,it updates on the app
automatically.
SPEAKER_00 (11:12):
Well, I think that's a good thing.
You've got those truck stops,even here in Ohio, the signs
that tell you how how the thenext rest area, how many spots
are available, and then the onebeyond that sometimes is how
many spots are available there.
I wonder if that works in thatkind of thing.
With you you pass a laser, itcounts, and one comes in, one
goes out, it's it's net zero.
SPEAKER_04 (11:30):
The thing with that is but the thing with that is
you literally have to pass thesign on the road to decide when
you want to stop.
No, I agree.
Four hours down the road.
Well, everything you're assumingbecause you've driven long
enough.
Well, some people, if you're anewbie, you haven't.
This this is like okay, I'mtyping in, but again, it's
predictive.
What are they thinking fourhours from where you are right
(11:52):
now?
That next stop in four hours,what is it gonna look like?
SPEAKER_03 (11:55):
The only thing I can think of is that they are taking
all this data of thesemechanical, we're counting every
truck in, every truck out, andthen we're looking over a year.
Yeah, historic data a year orhowever long it is, and it's
probably building as it goes,saying that okay, Friday, end of
the month, it's 4 p.m., so we'relooking out to 8 p.m.
(12:17):
By the time I want to park, yes,then we know, statistically
speaking, these will be thespots open.
SPEAKER_04 (12:25):
Yeah.
SPEAKER_03 (12:25):
And that's what they're going off of.
And if you have enoughhistorical data, that'll work
pretty good.
My thing that I'm nervous aboutwith actually planning your
route on this is what it itsays, yeah, there should be five
spots, and you get there,there's none.
Then what do you do?
Especially if you're if you'relike banking your clock to where
I'm gonna get there at hour 10uh with 58 minutes.
(12:49):
Right.
Then which A, you shouldn't befour hours out, you shouldn't be
that close.
But I'm just saying, like, sure,what if you are trying to really
get your clock narrowed in andthen you get there and it's
like, oh.
Or what if there's a wreck andso now all of a sudden it fills
up, you know?
SPEAKER_04 (13:04):
Oh, are they accounting for a wreck?
That makes sense, especially onI5.
SPEAKER_05 (13:08):
Yeah, that's interesting to see.
But I mean it says up to fourhours, right?
Yeah.
So let's say I know that I haveto stop in two hours.
Am I gonna be able to put in andsay, hey, what's gonna be about
two hours out?
SPEAKER_04 (13:20):
I think so.
SPEAKER_05 (13:21):
From where I am.
So that can change too.
You've got somebody who's anhour out, somebody who's two
hours out, somebody who's 30minutes out.
So they're gonna be like, okay,well, these people are gonna
stagger.
SPEAKER_01 (13:31):
And hopefully they got some type of notification
system to where if you'rebanking on this stop and all of
a sudden more trucks come inthat wasn't expected, it's gonna
notify you and be like, hey,this is filling out.
SPEAKER_03 (13:41):
Yeah, that would make sense.
SPEAKER_04 (13:42):
Like you're at your hour away from wherever you
thought you were gonna stop,might start looking now.
SPEAKER_05 (13:46):
Yeah, well, and I think that helps too.
I would hope.
In my mind, it would help as adriver too, because it's helping
trucks space themselves out aswell, right?
Sure, you're not stopping, sonot everybody stop in the same
spot.
SPEAKER_03 (13:58):
You're gonna stop and you're not stopping at three
different rest areas looking fora place to call at night.
Right.
SPEAKER_04 (14:04):
Also hope that it's hands-free.
Like if it reports in your ear,hey, you know, you were gonna
stop at because this is what youput in, yeah, spot four at four
hours, but it's already filledup.
Would you like to blah blah blahthree?
And you could verbally say yes,reroute me to that one, then I
mean, how do you keep it allhands-free of your
notifications?
(14:25):
That's kind of you know, keepingit all in line.
SPEAKER_03 (14:27):
I think I think drivewise, aren't they like uh I
wouldn't want to say ELD, butthere's something like that,
aren't they?
Drivewise is like pre-check.
SPEAKER_00 (14:35):
Yes.
So I was just looking atdrivewise.
I wouldn't feel you want eitherdrivewise or parker truck.
Drivewise is like pre-check,it's an app you can use to
bypass way stations.
Okay.
So you you're you have anaccount with drivewise, um, and
two miles out it sends a messageto the way station.
It's get you get a message backon your phone saying you can
(14:56):
bypass or not.
Yes.
Um Parker truck is more truckparking.
They started out just along theI-10 corridor, and I've not seen
anything that says what part ofI-10, because it's pretty darn
long.
Yes.
Um, and they've now added theirtheir most recent update
actually added support forWashington to help with the
(15:16):
TPIMS system uh pilot.
But I don't see really how I'mjust reading the description on
the app store, and it doesn'treally say what technology or
how they determine what kind ofparking spaces are available at
different places.
SPEAKER_05 (15:33):
I wonder if they're utilizing satellite at all as
well.
SPEAKER_00 (15:36):
It's super expensive.
And the satellite's not alwaysover a particular place.
SPEAKER_05 (15:41):
That's true, and it's not always current.
SPEAKER_03 (15:44):
Yes, yeah, exactly.
I mean if you look at likeGoogle Earth, even that's not
always accurate because it isexpensive to capture the whole
Earth and then recapture it andthen recapture it and capture
it.
SPEAKER_05 (15:57):
When you've got like Google Maps, you can see that
there's maybe a accident aheadbecause right your map turns
red.
Sure.
So why can't they use the sametechnology that that's using
with the um cell phones?
SPEAKER_00 (16:11):
So what Google Maps is doing is using cell phone
data, their cell phone data andmy cell phone data and Jerry's
cell phone data, whoever's onthat stretch of highway, even if
you don't have if you're notrunning Google Maps, right?
It Google's still tracking yourlocation.
So it's using that data to knowwhat traffic looks like because
it's it's whether it slowed downor not.
SPEAKER_05 (16:32):
So why couldn't that be used as a truck stop?
SPEAKER_00 (16:34):
It could be if drive-wise or parker truck had
access to that data.
That's true.
Yeah.
So it could certainly be usedfor something like that.
SPEAKER_03 (16:43):
Well, I so it does I was gonna say, even on the
Google side, I don't thinkGoogle uh gets that data from
iPhones.
Or if they do, that's new.
It used to be strictly Android.
SPEAKER_00 (16:54):
It it could be from iPhones because when you agree
to Google Maps or Googleapplications, you're allowing or
disallowing that information tobe used.
SPEAKER_04 (17:04):
Sorry.
So I clicked on TPMIS withinthat article from CDL Life, and
it took me to Washington StateDepartment of Transportation.
SPEAKER_06 (17:13):
Okay.
SPEAKER_04 (17:14):
Okay, so that's where this next article comes
from.
Did come out on September 2nd,2025.
They're talking about it, so onand so forth.
I found it interesting.
I mean, there's a whole bunchmore here.
But the funding for the programis provided from the FMCSA,
which I think is pretty cool.
Um and the federalinfrastructure for rebuilding
(17:36):
America.
SPEAKER_03 (17:36):
Yeah, but that was a big bipartisan bill that um that
got done under the Bidenadministration.
SPEAKER_04 (17:41):
So it's nine locations with two more
scheduled for completion in themonth of September.
And then the additionallocations in there.
Uh says by the end of September,still the same thing.
More information.
Truck drivers are encouraged toprovide feedback on how well the
program is working by completinga short survey online.
Um helping them continue.
(18:02):
Those interested in receiving ohnever mind.
Email updates on the truck, youcan subscribe to the website.
But that might be a cool way tofind out some more information
about this.
SPEAKER_03 (18:10):
I agree.
And then my other question iswhat happens if that system it
happens to be on Amazon WebServices?
SPEAKER_04 (18:17):
That's funny.
Right, right.
SPEAKER_03 (18:22):
Oh, that whole debacle was fantastic.
SPEAKER_04 (18:25):
I asked Vince and Heather if uh tonight at dinner.
I'm like, so was you know thesystem that we use to document
truck stuff.
I'm like, was yours down in theyard?
I said, Mine was totally down inthe office.
They're like, nope.
I'm like, I was worried aboutyou.
You're like, how are you gonnayou need that to complete your
like you that's kind of yourlifeline?
Yep.
(18:46):
Um not that you couldn't havemaybe remembered what something
needed to be done or pivoted,done and went and done a truck
wash or fueled or something thatwasn't necessarily good old pen
and paper.
SPEAKER_03 (18:56):
So let's give a little, a little, a little uh
because this is yeah, this it'sthis is gonna be now as you're
listening to this.
This is a few weeks ago, so youmay not remember it.
But earlier this week, AmazonWeb Services Web, yes, crashed.
It was attacked, was it attackedor did it just crash?
Did we just crash?
Just crashed.
So uh it went down and it tookall kinds of stuff out.
(19:17):
I I mean just all kind notAmazon.com.
That's worked out fine.
Amazon doesn't use Amazon WebServices, which is fascinating
to me.
Um Amazon's like, nah, we knowthose people.
We we fired them, and so yeah,anyways.
I I caught wind of it uh becauseit happened early, right?
Like it was 3 a.m.
(19:39):
So when I got up and I'm lookingat my Facebook, it's one of the
things I do in the morning, andI'm scrolling through just
seeing if anything crazyhappened.
I caught that this had happened,but I'm like, okay, well, I'm
used to that.
Like Amazon's crashed before,not a big deal.
And it's usually very pocketed,like a little service of it has
crashed, right?
(20:00):
And so maybe like a website goesdown, or like if you have an
e-commerce site, it goes down orsomething like that.
And then a few hours later, Inoticed that a uh Panther sent
an email out saying, Hey, ourour communications down.
I didn't think it was related,like it just didn't seem right,
right?
And then like an hour later, I'mtalking to you, and you're like,
(20:22):
uh, yeah, so uh the the coupledifferent programs we used on
maintenance side, they're down.
Our phone system kept popping inand out, in and out, in and out,
in and out, in and out, working,not working, not working, not
working.
Like Crazy Town as they'retrying to get it to work again.
And it's like all of this isconnected because it all runs
off this same backbone system.
(20:44):
It was crazy.
I think it was the first timewe've had like a major so many
of our platforms went out all atonce.
And uh and just kind of knowingthere's nothing we can do but
ride this out, shoot an emailout.
Thank goodness the email serverstill worked.
Shoot an email out, leteverybody know, email us because
phones aren't working right now.
Yeah, and um, and that's how wegot through it.
(21:07):
And I thought it was even morefitting because uh Monday was
the start of uh Kelly, our FedExfleet manager, and uh Jimmy, the
our maintenance manager.
It was their first or their uhweek off for vacation.
And I'm like, you picked a greattime to leave, right?
As everything comes crashingdown.
(21:28):
Has it completely gotten backup?
Because it I know when I went tobed that night, they were still
having issues.
SPEAKER_01 (21:36):
I don't think we noticed any issues today.
I think everything was working.
Oh, everything was working,well, at least from a recruiter
standpoint of well, I seeeverything and I I didn't see no
issues.
Okay, good.
SPEAKER_00 (21:47):
No, no, that was uh that was a wild situation.
SPEAKER_04 (21:51):
Yeah.
I'm glad maintenance or uh opswasn't affected by it.
SPEAKER_00 (21:54):
We did have one little weird thing, but I think
that was me hitting the wrongbutton on something.
SPEAKER_03 (21:59):
Oh um user error, an energizer bunny just popped up
on the screen and just went, itjust kept going and going and
going.
SPEAKER_00 (22:06):
Quite frankly, as easy as it was for that to
happen, I'm surprised it hasn'thappened.
Yeah, it didn't come back.
But anyway, but that's neitherhere nor there.
SPEAKER_04 (22:14):
You're surprised it hasn't happened before.
SPEAKER_00 (22:16):
Before, yeah.
SPEAKER_03 (22:17):
Well, and that's it.
You said you said uh that thisthis software was down.
I know uh talking tomaintenance, it was down.
It worked just fine on mylaptop.
And we had no problem with it,the yard.
It's so weird.
Yeah, it's so weird howeverything came back so
fragmented, and one thing wouldaffect you and not affect this
other person.
And it was yeah, it was weird.
SPEAKER_04 (22:37):
That is weird.
SPEAKER_03 (22:38):
And then at one point, Amazon, like at what, uh
two o'clock in the afternoon,posted like, oh, everything's
fine, it's back up and runningagain.
And then like an hour later,they're like, We want to rescind
that message.
SPEAKER_01 (22:49):
So Amazon Web Services, like Google has a huge
branch as well, and there'sanother third party out there
that's really big, and prettymuch they rule all servers in
the cloud.
SPEAKER_03 (22:59):
Is that Oracle?
SPEAKER_01 (23:01):
They have a huge chunk of it, yes.
And so whenever you have allthese different websites, they
go through all these differentcompanies because they're cloud
hosted, and then whenever itwent down, so what they were
doing whenever one would comeup, one would go down, and they
were doing all that stuff isbecause Amazon was working on
back in multiple paths for allthese companies to reconnect to
different servers and stuff.
(23:22):
So as they were making switchesand moving things around, it
would come in and go out and andstuff like that.
SPEAKER_03 (23:27):
Yeah.
SPEAKER_04 (23:29):
Wow, definitely above my pay grade.
SPEAKER_03 (23:32):
I thought it was interesting just just being on
the internet and seeing whatworked and what didn't work.
I can tell you right now,Carnival Cruise Lines, you use
Amazon Web Services.
At least partly.
Uh I I logged on their websiteand uh I have a cruise booked
with them in the future, andthat actually let me go in and I
could see everything andeverything worked fine.
(23:54):
I am uh talking with somefriends about possibly doing an
Alaskan cruise.
Um, and so I wanted to like lookat some dates.
That system was out.
I mean dead.
Like wouldn't do a thing.
Almost bricked my laptop.
Like just you would say dead inthe water?
Yes.
I would.
I would say that Carnival CruiseLines, you know, I I I it was it
(24:18):
was like a poop website.
SPEAKER_04 (24:20):
Yeah.
That's unfortunate.
SPEAKER_03 (24:23):
It was unfortunate, but yeah, checked the day, it
was fine.
Okay.
And uh Alaskan cruises areexpensive.
I forgot.
Super expensive.
SPEAKER_01 (24:33):
Yeah, luckily our email and all that stuff is it
was still working, so yeah.
Totally different cloud servers.
unknown (24:39):
Yeah.
SPEAKER_03 (24:39):
I did see uh I think the other one is Oracle, right?
SPEAKER_01 (24:42):
You said uh they have a huge chunk, yes.
SPEAKER_03 (24:44):
Yeah, I saw that Oracle um they do some airplane
um like I know Delta and Unitedare both with Amazon Web
Services, but they're Oracledoes maybe American Airlines or
someone.
But there's right now there's abig hacking attack on it.
Like it's so weird to thinkabout that's happening right
now.
Like it's over several daysthey're attacking known Oracle
(25:08):
deficiencies on these airlinestrying to get data and stuff,
and it's just bananas.
I always think of like cyberattacks as like, you know, uh,
do you remember the movie TheNet?
With Sandra Bourne.
One of my favorites.
SPEAKER_05 (25:23):
Exactly.
SPEAKER_03 (25:23):
I love it.
I always think of like a cyberattack as like you get the thing
on your computer, like, what'sthat?
And you open it, and then it'slike, boom, that's the attack,
and it takes over your computer,and that's it.
And then you pay, you know, sixmillion dollars and they give
you access back.
I never thought of it as likethey write a code, it kind of
works or it doesn't work, andthen they try another one, and
(25:45):
then someone's on the back endgoing like no, we won't accept
it, like literally back andforth trying to break into a
software program.
It's it's amazing how far we'vegone.
SPEAKER_01 (25:55):
Another one.
Another one is hackers.
Yeah, um, haven't seen Hackers.
Hack the Planet.
SPEAKER_05 (26:01):
You haven't seen Hackers?
I don't think so.
SPEAKER_03 (26:04):
He's not old enough to I saw I saw Swordfish when I
was not old enough to watchSwordfish.
If you've seen the movie, youknow.
You know.
Yeah.
Uh great movie though.
I will say this.
It is one I really like, but itis uh there's a couple scenes
you definitely don't want towatch with your uh preteen kids.
SPEAKER_04 (26:23):
Does hackers have a Penelope on it?
Does she hack away likePenelope?
SPEAKER_01 (26:27):
Angelina Jolie when she's like 15, 16.
SPEAKER_04 (26:31):
Wow.
SPEAKER_05 (26:33):
Yeah, Valcumber.
I don't know that I have Velcro.
Really?
And then I'm thinking of adifferent one.
SPEAKER_03 (26:37):
Are you telling that's Matrix?
No, I'm sorry, that's not theMatrix.
That's what that's Keanu Reeves.
That's Batman.
So um uh so I'm I'm okay.
So you're saying they're gonnaif they're gonna make a movie
nerdy enough to be abouthacking, they have to have
Sandra Bullock or uh Halle Berryor who'd you say just now?
(26:59):
Angeline Jolie.
Angeline Jolie in the movie.
Gotta have someone there to makeit less nerdy.
Yeah.
SPEAKER_01 (27:08):
That's so cringy whenever you watch old movies
like that, too.
SPEAKER_00 (27:11):
I just wrote the I IMDB for hackers to see if Val
Cameron was in it.
And all the pictures of the castare their today picture or
recent picture.
Oh yeah, a whole different uhcast.
SPEAKER_04 (27:21):
When was it when was it uh 895?
SPEAKER_00 (27:24):
1895.
1995.
SPEAKER_03 (27:27):
Oh, okay.
Oh, you know.
That's the right time.
SPEAKER_04 (27:29):
Yeah.
SPEAKER_03 (27:30):
I think the net was maybe a couple years before
that.
Net was probably 92.
SPEAKER_04 (27:33):
Well, I wonder if you were to watch it now.
SPEAKER_01 (27:35):
Does it oh it it's crazy.
I love watching it becausethey're all like, oh, and you
know, talking about a 28.8 K mKPV modem and fifty have we
exceeded all these things?
SPEAKER_05 (27:46):
Oh my god, yes, in the net you still hear that yes,
yes.
SPEAKER_01 (27:52):
They do it too at hackers.
There's they're still going topublic telephones and connecting
and and hacking dial up.
Yeah, totally.
SPEAKER_00 (28:00):
Oh, thank god.
SPEAKER_01 (28:01):
That's awesome.
SPEAKER_00 (28:01):
Uh the net was 95 also.
Oh, was it?
Yeah.
SPEAKER_01 (28:04):
I mean, that's the start of the internet.
SPEAKER_04 (28:06):
I mean that's whenever the world was freaking
out and thinking that it wasjust FOMO kind of things or you
know, fear, not FOMO, what's theword?
Uh were they movies to likeinstill fear for the
technologies that was upbetrayed?
Does that make sense?
SPEAKER_05 (28:20):
I don't know.
Exploding.
Yeah.
SPEAKER_03 (28:22):
Like it was really starting to become but don't you
feel that always is what'shappening?
Because a few years later, youstart getting computers gotten a
little more mature, we're alittle more comfortable with
them.
So then you get um what's theWill Smith movie where he's um
it's all about surveillance andGene Hackman's in it?
SPEAKER_05 (28:38):
Am I no?
SPEAKER_03 (28:40):
Um The Hunt for Red October?
The hunt for Red October is notit.
SPEAKER_00 (28:44):
No, that was the Washington.
Oh, what that was DenzelWashington.
SPEAKER_02 (28:49):
Dinzel's on the hunt for Red October?
SPEAKER_00 (28:51):
Yeah.
SPEAKER_03 (28:51):
What about the Crimson Tide?
SPEAKER_04 (28:53):
That's definitely Bond.
SPEAKER_03 (28:54):
That's James Bond.
SPEAKER_04 (28:56):
Yeah.
SPEAKER_03 (28:56):
I'm telling you, can you imagine like you step onto a
submarine and it's like, oh,who's the captain?
Uh Bond.
It's James Bond.
SPEAKER_01 (29:04):
But then you look at today's time, people are the
same way.
AI.
AI is like literally what allthe tech companies are focused
on right now.
And then you talk to somebodylike, you know, my mom, and
she's like, I don't understandall that stuff.
That's crazy.
SPEAKER_00 (29:20):
Both the hackers and um hackers and the net were teen
hackers finding governmentconspiracies or um criminal
conspiracies.
They were they portrayed theteen hackers as the good guys to
us, but the cops were afterthem.
Yeah.
So it's definitely worthwatching.
SPEAKER_03 (29:41):
Enemy of the state, yes.
That was yeah.
Or even the matrix.
I mean, that's the whole theory,you know, where we're not even
uh in the the society.
We're all plugged into themachine, which uh has not been
disproven.
I just want to point that out.
Has not been disproven.
SPEAKER_05 (29:58):
Has not.
SPEAKER_03 (29:58):
And then you got the whole Minute black thing.
SPEAKER_00 (30:00):
It's just it's just yeah, I think I got a bump on
the back of my head that I thinkis from my plug.
SPEAKER_03 (30:07):
That's my tumor.
There you go.
My tumor is where my I don'twant to brag, my my plug was a
little bigger.
SPEAKER_01 (30:13):
So I hope before I die that they can take my brain
and put it in a machine and justlive forever.
SPEAKER_03 (30:21):
I was thinking of blender.
I thought you were gonna say ablender.
SPEAKER_01 (30:23):
No.
SPEAKER_03 (30:25):
Live forever?
SPEAKER_01 (30:26):
Yeah.
SPEAKER_03 (30:27):
We had that bicentennial man, remember?
Mm-hmm.
But it was the opposite.
SPEAKER_04 (30:31):
So many I didn't know this about you.
SPEAKER_03 (30:33):
Boy, so many technology movies.
SPEAKER_01 (30:36):
I love tech.
I love all of it.
Yeah.
SPEAKER_03 (30:38):
What is that Seinfeld episode where they're
going through and they're like,okay, so uh you're you're in a
coma.
unknown (30:46):
Yeah.
SPEAKER_03 (30:47):
And you're uh what are they?
They're like, you're in a comaand you're you're you're still
uh taking food, but you can'tcommunicate with the outside
world.
And they're like, are my eyesmoving?
And they're like, yeah, andthey're like, keep me alive.
Like, just all that stuff.
I was just listening to uh um souh the this podcast I listen to,
(31:07):
interview comedians and allstuff, but they also read news
news stories for what'shappening, and they love to talk
about it's one of their favoritethings in the world, is people
that have been declared deadcoming back to life.
SPEAKER_05 (31:23):
Lazarus effect.
SPEAKER_03 (31:24):
And a lot is that what it's called?
Well that did actually happen toLazarus, though.
SPEAKER_00 (31:31):
Lazarus Lazarus was declared dead.
Yes.
I think Dr.
House signed his deathcertificate.
He had lupus.
SPEAKER_05 (31:39):
Anyway, it's called the Lazarus Effect.
And then Aspirin healed him.
SPEAKER_03 (31:44):
Which is funny, because oh, I don't want to say.
Oh, have you okay.
Spoiler alert, if you haven'tseen the TV show House, I'm
gonna ruin the second to lastseason for you.
So if you are planning onwatching it, fast forward a
week.
Fast forward a minute.
If you're not, then uh then uhor if you if you don't care,
(32:08):
then just you're gonna hear meout.
One of the main doctors, hisgirlfriend wife, I think they're
engaged maybe, they're in a buswreck or something, and she's in
a hospital, and they're tryingto figure out what happened.
And she had some kind of diseaseor something where literally
taking one aspirin makes thedisease take over your body.
(32:30):
It's a real deal.
I actually I I looked it up andI'm like, is that a real thing?
And it is.
It's super rare, as you canimagine.
It's like unbelievably rare.
But they but that's that's whatit was.
And it's like, and then and thenthe doctor had to kill his
girlfriend.
Well, not kill his girlfriend,but like disconnect the it was
it was very dusty in the roomthat night, if I remember
(32:51):
correctly.
Oh yeah.
Oh, had to have a box of notKleenex.
I like um is it Puffs?
Yeah, yeah, Puffs is the betterone, I think.
With lotion?
With aloe.
You gotta have lotion.
Yeah, gotta have lotion.
Can't be dampening your eyedrums.
Like at church glasses.
Like at church, those rememberthe church uh like the ones they
put in the pews?
Yeah.
Oh, they're you pull them outand you just watch dust.
SPEAKER_00 (33:13):
Yeah.
You don't talk about, don't you?
unknown (33:16):
Mm-hmm.
SPEAKER_00 (33:17):
So I think that predictive parking is gonna be
great.
SPEAKER_04 (33:20):
That's where we're really going.
SPEAKER_00 (33:24):
Boy, that's really going.
SPEAKER_04 (33:25):
I really want to do a follow-up uh research and see
uh what has transpired sinceSeptember.
SPEAKER_03 (33:32):
I agree.
You know what we should do?
Go for a road trip.
That's what I'm saying.
SPEAKER_00 (33:35):
Road trip.
Road trip.
SPEAKER_04 (33:37):
Well, we were just what I was gonna say.
We were right now.
We were literally on I5 a fewtimes.
SPEAKER_00 (33:42):
Well, we weren't in Washington.
Well, aircraft.
I was there too.
We were in Seattle.
SPEAKER_02 (33:50):
In Seattle and I five.
SPEAKER_04 (33:51):
We were in Seattle, but we weren't on I5, not unless
the tarmac goes on I5.
SPEAKER_03 (33:55):
No, we were on runway uh 18 uh uh 36.
I'm sure we flew over it bothboth times.
SPEAKER_00 (34:01):
We had to coming and going.
SPEAKER_03 (34:02):
I'm pretty sure you had to, right?
I think so.
SPEAKER_00 (34:04):
Going.
Oh, yeah, yeah, yeah, yeah.
Yes, we landed there, we tookoff from there.
Yes.
Yes.
SPEAKER_05 (34:09):
Amazing how that works.
SPEAKER_00 (34:10):
It's truly is.
Yeah.
We could have gone under it.
This just brings to mind aParliament Funkadelic song.
Oh what?
It brought to mind a ParliamentFunkadelic song.
SPEAKER_03 (34:22):
Oh, okay.
SPEAKER_00 (34:22):
Yeah.
SPEAKER_03 (34:24):
Thought you said something was gonna kick it
kicked off YouTube.
No.
So uh I would not do that.
Jerry would believe it.
SPEAKER_04 (34:28):
Funkadelic.
SPEAKER_03 (34:29):
Funkadelic.
SPEAKER_02 (34:31):
YouTube doesn't care anymore.
I know the funk.
SPEAKER_05 (34:34):
Do you?
SPEAKER_02 (34:35):
I do.
They're acting like I don't knowfunk.
Play that funky music, whiteboy.
I love where you all went withyour different songs.
SPEAKER_04 (34:46):
Well, is that all we had?
I mean, because we could justenjoy jerky and talk about
predictive jerky.
SPEAKER_02 (34:50):
Um we have to do at least one more rotation.
Yep, I need one more.
SPEAKER_04 (34:55):
Hold on, hold on, hold on, hold on, hold on, hold
on.
SPEAKER_03 (34:57):
So I'm getting into my Tehas heat.
SPEAKER_04 (34:59):
Okay, can I?
I liked the jalapeno one.
SPEAKER_03 (35:01):
Yeah, jalapeno is my favorite so far.
The jalapeno is really good.
SPEAKER_04 (35:04):
It was really tasty, had great flavor.
I do not think it is as hot asthe Texas heat that I started
with.
I just put a bulk.
SPEAKER_05 (35:16):
It's a different kind of spice, though.
SPEAKER_04 (35:18):
It is.
SPEAKER_03 (35:18):
Oh, it's hot.
I can already tell.
It's really good.
Why is it hot?
SPEAKER_05 (35:22):
Oh, but it's delicious.
SPEAKER_02 (35:23):
It's like Nashville hot chicken hot.
SPEAKER_05 (35:24):
Oh.
SPEAKER_02 (35:25):
Uh I was holding my opinions till the end.
SPEAKER_05 (35:28):
Oh.
I was needing to fan just alittle bit after the Texas heat.
Texas heat.
SPEAKER_04 (35:33):
But that's the one I started with.
They've honestly they've allbeen delicious.
SPEAKER_05 (35:38):
They are.
SPEAKER_04 (35:38):
I don't think you could go wrong.
I really think it just dependsmaybe what your mood is.
If you have the opportunity tobecause you don't go very often
to find these, honestly, I'd getone of each.
SPEAKER_03 (35:49):
I'm go ahead.
I'm not gonna lie.
Hot, yes.
Flavorful?
SPEAKER_04 (35:54):
Yeah.
SPEAKER_03 (35:54):
Yeah.
That one's really good.
There is a uh, I believe theycall it a genesicois.
It's something that isfantastic.
Is it brown sugar?
It's something in there.
There is brown sugar in it, yes.
Is there smoke?
There's gotta be smoke.
Natural flavorings.
That one's really good.
And I apologize.
If you see me like get realquiet for a little while, we are
(36:17):
enjoying uh little pieces of thejerky as we work our way around
the room.
And I um still have my braces.
Oh although, and and today wasan ortho appointment.
SPEAKER_04 (36:27):
Oh dear.
SPEAKER_03 (36:28):
Good news.
In four weeks, these bad boysare coming off.
And I don't even know how I'mgonna live without them because
I've gotten so used to it.
SPEAKER_05 (36:37):
You will.
It'll be weird, but you will.
SPEAKER_03 (36:39):
She's like, you will be.
SPEAKER_04 (36:40):
You'll be licking your teeth.
Licking it, licking.
SPEAKER_03 (36:43):
Oh, I have the best thing too.
I get my braces removed andimmediately get at least one
cavity filled.
SPEAKER_04 (36:50):
That's okay.
SPEAKER_03 (36:50):
My dentist found it uh like a month ago, and he said
it's very, very small.
So since he knew the time framefor me getting him off was
short, he's like, get him takenoff and then we'll do it.
That's good.
So I'm like, great.
It's like get these off and thenimmediately you know.
SPEAKER_04 (37:07):
Yeah, but small is good.
SPEAKER_00 (37:08):
Are you outing for the gold gold uh cavity filling?
SPEAKER_03 (37:11):
Uh no, j uh Mercury.
SPEAKER_00 (37:13):
Yeah, good choice.
Freddy Mercury.
SPEAKER_04 (37:16):
I liked filament pepper, honestly.
If I I've uh it was very OG oldschool, where you could either
had what original or extracrispy or the pepper.
Like you only had one of the andthen maybe I think they
incorporated terrible.
But you know, it was in the thebig tubes, and you'd take the
lid off, and then you'd pullyour stick of jerky in there 99
(37:37):
cents at the convenience store.
No, uh who knows whose hand wentin that jar before yours.
SPEAKER_03 (37:42):
I remember that, uh, but they uh said Slim Jim?
SPEAKER_04 (37:46):
Oh no.
SPEAKER_03 (37:47):
That's the original beef jerky for me.
You me too.
SPEAKER_04 (37:49):
Really?
No.
SPEAKER_03 (37:51):
Really?
SPEAKER_04 (37:51):
Ours was strips of long strips of jerky.
Like not one end straight.
They weren't packaged.
No.
My mom worked at a conveniencestore.
She'd she you actually would getone of them, and then you'd get
the scissors and you'd open thesteel a meal packet, and then
you'd dump the whole thing backin the tube.
So again, if there were half ofthem gone, who knows how many
ten other people's hands went inthere to ruffle for theirs.
SPEAKER_03 (38:14):
And not to mention, are they waiting until it's
completely empty before they addthe next pack?
SPEAKER_04 (38:17):
Yes.
Not already.
SPEAKER_03 (38:18):
Okay, because I was gonna say, if they don't, you
have one that's a little morejerky than the other.
SPEAKER_04 (38:23):
And those sometimes were the better ones, though.
SPEAKER_03 (38:25):
The ones that were aged in the bottle?
SPEAKER_04 (38:26):
Yeah, but usually at a convenience store, those
didn't last very long, right?
Yeah.
And then they went to the tongs.
Do you remember the tongs?
They had them like in the block?
Well, I still don't.
SPEAKER_00 (38:35):
Nobody used them.
My favorite was the big old jarof pickled eggs.
SPEAKER_03 (38:40):
Yeah.
We had that in Louisiana.
That was a thing.
Legs and the pig feet and thepig lips.
Oh, really?
Oh, we had them at the circle K.
unknown (38:48):
Yeah.
SPEAKER_03 (38:48):
Do you remember that?
The big thing that you put thetongue in the phone.
And it was like this pinkish redliquid.
Yeah.
unknown (38:54):
Yeah.
SPEAKER_04 (38:54):
You just reach it with your hand or you'd use
tongs.
SPEAKER_00 (38:56):
They were tongs.
SPEAKER_04 (38:57):
They were tongs for that.
Yeah.
Or the pickled steamy sausage.
SPEAKER_00 (39:01):
Or or the or the Kool-Aid pickles?
Well, nope.
The big old dill pickles thatlong, big old dick.
Yeah, the big old pickles.
Marinade and Kool-Aid.
And Kool-Aid.
And Kool-Aid.
SPEAKER_02 (39:10):
What?
What flavor?
What flavor?
SPEAKER_00 (39:14):
Purple or red?
Corner store.
SPEAKER_06 (39:17):
Microsoft.
SPEAKER_00 (39:19):
Liquor st a liquor store in California though.
Yeah, they're not.
They're different.
They're convenience storesaround every corner.
They're not like fancy high-end.
SPEAKER_03 (39:27):
It's not like Alabama, the ABC store, right
there.
SPEAKER_00 (39:29):
There's no California, no.
It's just the corner conveniencestore that sold liquor as well.
Yeah.
Jerky.
And we called them liquorstores.
SPEAKER_04 (39:36):
What was your snacks?
Jerky, eggs, sausages?
SPEAKER_03 (39:41):
Cool menthols.
SPEAKER_04 (39:45):
That doesn't count.
No, I mean you didn't you didn'tgo to the Laffy Taffy?
Corn dogs?
SPEAKER_01 (39:50):
It was always, yeah, candy and all that.
Oh, yeah.
SPEAKER_04 (39:53):
Not the savory.
Slushies.
SPEAKER_03 (39:56):
So growing up where I live.
SPEAKER_01 (39:58):
Yeah.
SPEAKER_03 (39:59):
So I I mean I grew up in the city.
Yeah.
I think.
Did you grow in the city or no?
No.
You?
SPEAKER_06 (40:03):
No.
SPEAKER_03 (40:04):
Did you did?
Yeah.
And you did not.
Did you?
No.
Okay, so I th those of us grewup in the city.
I grew up in a neighborhood, anduh it's so weird I say that like
it's a rare thing these days.
Yeah.
Um, and you could walk like realcl real close to the house was a
uh Texaco and a Circle K.
And Circle K used to be 7Eleven, 7 Eleven sold them, and
(40:27):
Circle K bought them out.
I don't know, it's a thing.
We would go there and the CircleK and the um Texaco are right
next to each other.
Mom would always give us like,for me and my sister, three
dollars.
And it was a choose your ownadventure and also make it work.
And that, my friends, is where Ilearned economics.
(40:48):
And I learned supply and demand,and I learned quantity of scale.
And I learned that I don't likeSnickers that much.
SPEAKER_06 (40:54):
Uh-huh.
SPEAKER_03 (40:55):
Because now now I do.
I love Snickers now.
But back then, I get a Snick oneSnickers bar.
Or I could get a pack of Bostonbaked beans.
I could get a pack of candycigarettes.
Because I did love candles.
SPEAKER_04 (41:10):
The lemon drops.
They were all that.
SPEAKER_03 (41:13):
I didn't like the lemon heads.
SPEAKER_04 (41:14):
No, but they were all on that bottom shelf for 25
cents or whatever.
SPEAKER_03 (41:17):
These were a nickel.
SPEAKER_04 (41:18):
Lucky you.
SPEAKER_03 (41:19):
Well, you have West Coast pricing, South Louisiana
pricing.
Right.
We weren't as rich.
And uh so uh candy cigarettes,the Boston baked beans, uh a
Boston butt.
Uh which that was a that was areally good deal.
SPEAKER_00 (41:34):
I bet a whole Boston butt for a whole nickel.
Take that home, feed the familyfor a month.
Yeah, no, right.
SPEAKER_03 (41:41):
Uh no, we get all that stuff, and you leave with a
bag full of candy you justbought for that three bucks.
Two dollars.
Oh.
Two dollars because one of thosedollars went to the parental
tax, which means a can of Dr.
Pepper and a suite of whatevermom chose because you didn't
(42:02):
dare walk back to the housewithout getting mom the things
she requested.
Because let's just be honest, wewere the original Uber Eats.
So I guess that'd be Instacart.
I was drinking water when yousaid that.
SPEAKER_04 (42:15):
I'm glad I held it down.
SPEAKER_00 (42:16):
I think when you say we, you mean kids.
Well, maybe kids, but I think itgoes back beyond beyond this
when you were a kid, you know.
When you got your driver'slicense, you became super
really, really, really trulysuper eats because you were
running to the store to get ahalf gallon of ice cream because
mom didn't feel like going, butdad wanted ice cream.
SPEAKER_03 (42:37):
Well, no, we just walked to it because it was the
same store.
But yeah.
SPEAKER_05 (42:40):
I would go to the store and buy cigarettes for my
parents.
SPEAKER_00 (42:45):
At 12 years old.
Yeah.
Oh, younger than that.
Oh, yeah.
SPEAKER_05 (42:49):
I was like eight.
And they'd be like, These arefor your parents, right?
And I'm like, Yeah.
SPEAKER_00 (42:54):
Oh.
Like, yeah, right?
SPEAKER_05 (42:56):
But uh.
SPEAKER_00 (42:57):
Yeah, yeah.
SPEAKER_03 (43:00):
Yeah, but can you go ahead and pack them for me real
quick?
SPEAKER_06 (43:05):
Yeah, yeah.
SPEAKER_03 (43:06):
So I'm at the age when smoking was cool.
Remember that?
We had camels, literal camels.
I remember I remember seeinglike the cool uh menthol
commercials.
Uh-huh.
They were so cool.
People be driving around onconvertibles and stuff.
You remember that?
It was basically the mintos ofcigarettes.
Thinking like you knew becauseyou had a pack of cigarettes
with your, you know, you youslam it on your wrist two or
three, four or five times, gethim nice and packed.
(43:28):
And at the time, my aunt uh wasdating a cowboy.
I mean, like, regular jeans,cowboy boots, uh, button-up,
plaid shirt, skinny as a rail.
SPEAKER_04 (43:39):
With pearl buttons.
SPEAKER_03 (43:40):
Yes.
Uh had the cowboy hat.
Uh like I went to my first rodeowith him.
Like, he's a real cowboy.
And he one pop, bam, packedperfectly.
And I used to think, like, oh,that's so cool when I start
smoking cigarettes.
Because I thought that's whatadults did.
I just thought, like, not if,but when I start smoking
cigarettes, I'm gonna learn tobe able to just bam, done.
(44:02):
And uh, you know, come to findout here, I am 39 years old and
I hate cigarettes.
So that clearly didn't work.
SPEAKER_04 (44:08):
It was probably my favorite, but Camel Streets,
too, as a cowboy.
SPEAKER_03 (44:11):
I would imagine.
SPEAKER_04 (44:12):
Yeah.
Marble red.
SPEAKER_01 (44:14):
I want to say marble red.
I think it was marble red.
I was always marble red, marbleman, the marble miles, and
collecting them, tearing themoff the box.
And I had my little zippo ladderand I could do one flick across
my leg, strike it, open it, andeverything.
SPEAKER_03 (44:31):
Yes, I did I did get me a zippo because I thought it
was so cool.
And then you find out you don'tsmoke cigarettes, zippos are
kind of pointless.
SPEAKER_00 (44:37):
Yeah, they don't are.
SPEAKER_04 (44:39):
Yeah, that's funny.
SPEAKER_05 (44:40):
Oh, I've enjoyed the jerky all.
SPEAKER_00 (44:42):
Jerky's brilliant.
SPEAKER_05 (44:43):
I was gonna say, if you are not feeling good, you
got like a cold or something,get the Mohemian garlic.
SPEAKER_00 (44:48):
Yeah, we're clear.
I really like this the Texasheat.
SPEAKER_04 (44:53):
You have it in your lap.
SPEAKER_00 (44:56):
I'm keeping this one.
SPEAKER_04 (44:57):
I like the lemon pepper.
I think it's probably second onthe Schoolville for me.
I pepper's really I really do.
SPEAKER_03 (45:04):
I really do not like the chicken uh the chicken.
I don't like the chicken.
The chicken burger.
SPEAKER_04 (45:08):
Well, I didn't really chicken.
I didn't get any lemon flavoringout of it.
All I got was just that really.
SPEAKER_03 (45:16):
All I tasted, oh all I tasted was lemon.
To me, it was pure lemon.
Isn't that crazy?
SPEAKER_04 (45:21):
Oh, I just got the buttons.
Oh, I didn't like it.
Crunchy black pepper out of it.
SPEAKER_03 (45:25):
I did not so I as much as I appreciate it.
I did not like the lemon pepper.
I think it's fascinating youlove it so much.
That just goes to show ourpersonal preferences and taste.
Yeah.
Uh the bohemium garlic isinsanely good.
It was good.
It really is.
SPEAKER_00 (45:37):
It truly is good.
SPEAKER_03 (45:38):
I'm gonna say, if I if it were me, I would buy a uh
a bag or ten of the bohemiangarlic along with the Texas
Heat.
SPEAKER_04 (45:49):
Kind of mixy mix.
SPEAKER_03 (45:50):
And I would blend them together.
Oh, yeah.
So I it was a yeah, uh not atwo-jordan adventure, it was
just an adventure.
Yeah, definitely.
You didn't know what you'regonna get next.
Go for it, because man, thesetwo these two are super tasty.
SPEAKER_00 (46:04):
Uh my only beef with them is that they don't have to
make it.
If it's with all beef, with alljerky or most jerkies, is the
amount of added sugar, because Ican't have the sugar.
Oh, yeah.
Otherwise, I would have eatenthis whole thing already.
SPEAKER_06 (46:17):
Yeah.
SPEAKER_03 (46:18):
There's only a few.
I want to say, Melissa, you andI went and picked up a couple
trucks one time, and there was abeef jerky that was no sugar,
right?
SPEAKER_01 (46:24):
I was gonna say there's one or two brands out
there.
SPEAKER_04 (46:27):
I don't know about jerky.
We've done pepperoni.
SPEAKER_00 (46:29):
Oh, maybe that was it.
There's a couple of brands ofbeef jerky out there that are no
sugar.
SPEAKER_04 (46:33):
Probably the same one too, but yeah, yeah.
I've not tried the jerky, Idon't think, but we definitely
have done the pepperoni.
SPEAKER_03 (46:40):
Okay.
SPEAKER_04 (46:40):
Usually if we're on a road trip, I'll grab one of
those.
SPEAKER_03 (46:42):
Yeah.
It's amazing how much sugar isin everything.
It really is.
Like, uh, we were talking umwith uh actually Kayla and Eric.
Uh so Kayla runs our Panther uhfleet, and then Eric is one of
the maintenance uh people overhere at Highfield.
And um they were at our house uhoh, you weren't here.
No, I wasn't here.
(47:03):
Yeah, Eric weren't here.
Sorry, so it's just me talkingto him.
And we were talking about the uhthe food in Italy and and you
know, right now across Americais a whole conversation about
what's healthy in our food,what's not healthy in our food,
and you know, there's so muchconversation about how Europeans
eat so much healthier and andand Japanese and Australians,
and they don't allowpreservatives and additives and
(47:23):
all the stuff we have, right?
So there's all this huge debate.
And so she asked, they asked,like, uh, when I when we go on
our travels, because Eric and Ido travel uh quite a bit, do we
notice a difference in the waywe feel or anything like that?
And and I would say, I told her,I'm like, I I don't really
notice a difference in the way Ifeel.
Like food doesn't change me thatway.
(47:44):
Um, and I don't if I'm on adiet, if I'm trying to behave,
from trying to like not be a fatperson uh like I am now, um then
I I I will try to tame it down.
But if I'm in Europe on on oneof those trips and it's
somewhere I've never been, thatgoes out the window.
I really just want to focus onenjoying the culture, and I do
believe you enjoy culture a lotthrough the food people eat.
(48:05):
Sure.
Oh yeah.
So uh I'm very willing to eatmore than I normally would here
in America.
That being said, I don't believeI've ever gained weight on a
trip to Europe.
I don't believe I like I knowwhen we went to uh Japan last
year, I didn't gain any weighton that trip either.
To say that I'm eating more foodand I'm not gaining weight
(48:30):
probably says that the food is alittle healthier.
Possibly.
And the things I noticed, likein Italy specifically, people
talk about the bread.
Uh they don't have nearly thesugar content in their bread
that we do here in America.
SPEAKER_04 (48:43):
And they're also using more ancient grains, too.
Yeah.
Like where we're using GMOD andall those other kind of grains
are using ancient grains.
SPEAKER_03 (48:52):
Yeah, a lot of that is um not all of it, like people
think, but a lot of it is umillegal there.
SPEAKER_04 (48:58):
Yeah.
Yeah.
It's really hard to find thatthat ancient grain here.
They can.
Some people who are I don't wantto see haters out there, but
some people who are celiac orborderline celiac can get away
with uh eating ancient grain,but you like you have to do your
research to find those grains.
Yeah.
So it just means that, you know,they've not been tampered with,
(49:18):
they've not been geneticallymodified anywhere.
SPEAKER_03 (49:21):
Well, that's what's so so crazy about it.
Like, if you go to like umWalmart, which is the place you
want to buy your seeds from, uh,but if you go to Walmart, you go
to like we have a couple uhlocal nurseries here that have
huge seed selections, right?
And you look on the back ofthem, almost every single one of
them says this product isgenetically modified.
This product is geneticallymodified.
Like it's just it's so common.
(49:42):
I I do think there's probablypeople who are like, I don't eat
genetically modified foods whodon't realize you might you're
eating genetics.
You really are, you might be,yeah.
Um so I I don't know.
I thought that was uhinteresting.
It is an interesting um but thatthat it's the lower sugar
content and the fact they don'tadd sugar to everything, and um
I do think you walk a lot morein the European countries.
SPEAKER_04 (50:04):
Absolutely.
I don't know about Japan,because I've never been, but
were you walking along Japan?
Japan, yeah.
Yeah, so much more than you arehere in the States.
Like I feel like we driveeverywhere.
SPEAKER_03 (50:15):
Sure, but that's also building muscle.
So like is it a net zero Yeah.
SPEAKER_05 (50:21):
I mean when I lived there I didn't walk that much
more than I would here.
So it's a little different.
But I mean, everything like yousaid, those people would go
shopping like every other day.
So they have trash stuff thatthey're getting.
They're not getting theprocessed food that sits on the
(50:42):
shelf for a month and is stillokay.
Yeah.
SPEAKER_03 (50:47):
So that's one of our favorite things to do, actually,
is to go to a local grocerystore.
If you ever go to a foreigncountry and you're like, I wanna
what the locals do, go to thegrocery store.
Yeah, yeah.
You're gonna find out realquick.
And even if you don't speak thelanguage, I'm thinking every
grocery store we've ever beento, I can't imagine a single one
that I've it's not this way.
They're a they're they're nice.
(51:08):
Like no one's sure no one's likesure, get out.
It's not like a bar where you'renot the local people.
Grocery stores don't care.
And a lot of times you don'tlike we've been to grocery
stores uh where we didn't speakthe the tongue.
We it's a local grocery store,so they're not like catering to
American tourists, so they don'tspeak English.
Money changes hands.
They they don't tend to care.
Yes, you know.
SPEAKER_04 (51:28):
I like the vegetables that you can see or
the different products or wewent to that produce market in
France.
SPEAKER_00 (51:32):
We did.
And the the produce in there wasgorgeous.
SPEAKER_03 (51:35):
Those cherries.
SPEAKER_04 (51:36):
Those cherries, the something was vibrant, but they
weren't cheap, let me tell you.
SPEAKER_03 (51:40):
No, they were not.
SPEAKER_00 (51:41):
But they were beautiful.
SPEAKER_03 (51:42):
They were be they looked like if you pulled up
like Wikipedia and you werelike, show me the picture of
like what a perfect cherry lookslike, you'd look at it in
America, we'd go like, oh, it'sa wax cherry.
They're right.
They're like no.
No, it's that's actually howthey are.
Bananas.
The the the watermelons were uheverything.
SPEAKER_04 (52:01):
Even the green, the greens, you know.
SPEAKER_03 (52:04):
Yes.
All right.
Well, um, as I said before, wehave these crazy storms rolling
through towns.
So we are gonna cut out a littlebit early in this little shorter
of an episode.
I do apologize for that.
Uh, but we do have to make sureeverybody gets home safely.
Um, thank you to uh David andRona for the jerky.
Thank you for hanging out withus.
Uh Jerry, what am I forgetting?
SPEAKER_01 (52:26):
Make sure you hit that thumbs up button and the
subscribe button.
We see a lot of you out therethat are watching the channel,
but not hitting the subscribebutton.
It's free to do so, and itreally does help us with the
YouTube algorithm.
If you're interested in highfield trucking or anything that
we do over here, uh check us outat highfieldtrucking.com.
You can also give recruiting acall if you would like to speak
with a recruiter.
(52:47):
Uh teams, uh at 1833-Highfield,H Y F I E-L D.
Or that's 833-493-4353, optionone for recruiting, Monday
through Friday, 8-5 a.m.
8-5 Eastern Standard Time.
You get what I'm saying.
SPEAKER_04 (53:05):
I knew what you meant.
SPEAKER_01 (53:08):
Oh.
If you have any questions orcomments about the show, make
sure you leave it down below.
We do read all of those or sendus over an email at the
outerbeltpodcast at gmail.com.
We would love to hear from you.
SPEAKER_04 (53:19):
You can call at 5 a.m.
You're gonna get the recording.
SPEAKER_03 (53:22):
Yes, you're gonna be able to do that.
Yes.
Now you'll be asleep at thatpoint, so it's gonna be this
vicious cycle, but phone t.
That's anyways.
Uh well, until we meet again,uh, please stay safe and make
good decisions.
SPEAKER_00 (53:40):
Don't leave jerky on the table.
SPEAKER_01 (53:42):
And keep those will.
SPEAKER_06 (53:44):
Good night.
SPEAKER_01 (53:45):
Till next time.
I said I got no freshness pack.
SPEAKER_03 (00:11):
Hey everybody, welcome to the Autobelt.
My name is Patrick, and you allknow my acquaintances.
Chili.
SPEAKER_04 (00:17):
Buttermilk.
SPEAKER_03 (00:18):
Eric.
SPEAKER_05 (00:19):
Zucchini Brad.
SPEAKER_01 (00:21):
And Jerry.
SPEAKER_03 (00:22):
Oh, we are so lucky to be here.
And when I say lucky to be here,I mean it is storming outside.
Absolutely storming its tailoff.
We had to move cars around thedriveway, get them under
shelter.
Uh it's just uh when we went tomove the cars around.
SPEAKER_00 (00:41):
Yes.
There was a gust of wind thattook all the leaves off the
trees out there.
Oh, nice.
Yeah.
That's how that happens, done.
That's all gone.
SPEAKER_04 (00:48):
It does it every year.
I never knew that's how thathappened.
So tonight must be the night.
SPEAKER_03 (00:51):
In South Louisiana, they have this weird thing where
the leaves stay on the trees.
Oh.
Um, I don't know if y'all haveheard of that.
It's a it's a it's a rarephenomenon.
Um, but no, we only lose like25% of the leaves.
I mean, it's enough to have togo rake.
Yeah.
But like the oak tree just getsrid of the old leaves, the young
leaves stay on.
SPEAKER_04 (01:09):
Yeah, I know.
SPEAKER_03 (01:10):
It's crazy.
But uh, welcome to the podcast,everybody.
If this is a short show, weapologize.
It's because electricity goesout.
Um but uh yeah, it has uh beenquite a few weeks.
And so uh since we last talkedto you, but first and foremost,
we want to talk to you about ouruh sponsor of the day, Uncle
(01:34):
Irvin's Beef Jerky.
Now, while they had absolutelynothing to do with this, uh we
uh actually got really lucky andand blessed, and uh one of our
teams uh sent a care package tous of Beef Jerky.
(01:55):
And I'm gonna read a little bitabout it.
Just uh a thank you to theHighfield family.
Um and they go on to say, thankyou for making our first few
months with Highfield so it goesso smoothly.
Uh we learned a lot and havetruthfully enjoyed getting to
know your group a bit.
Uh, and look forward to meetinguh many more good things to
come.
Uh and we know you get togetheroccasionally, so uh for the
(02:19):
podcast, and thought we would uhsend you a little bit of Wharton
County, Texas.
Isn't there a school there, likethe Wharton School?
SPEAKER_00 (02:27):
There is a school called the Wharton School.
I'm not sure if it's in WhartonCounty, Texas or not, though.
SPEAKER_03 (02:32):
Oh, okay.
SPEAKER_04 (02:33):
Maybe that viewer can drop some let us know below
in the comments.
SPEAKER_03 (02:37):
That would be very interesting to know.
Yeah.
Are we not naming them?
SPEAKER_04 (02:40):
I don't know yet.
SPEAKER_03 (02:41):
Oh, we can.
We should.
There we go.
We should.
SPEAKER_04 (02:44):
I'll let you finish what you were reading.
SPEAKER_03 (02:46):
But thank you so much, David and Ramona.
Uh they sent this uh wonderfulpackage to us.
Uh they're over on the Pantherside.
And um, I think you were theiruh recruiter correct.
I was, I was.
SPEAKER_04 (02:58):
I'm super excited that they've uh come on board
and checking all the boxes forwhat they thought it was gonna
be and more.
SPEAKER_03 (03:04):
Killing it too.
They are just absolutely killingit.
Uh dug in deep, got thementorship, got all the
endorsements, and just man,they're just they're out there
killing it.
Um they've sent us a widevariety of them.
SPEAKER_02 (03:16):
What do you have?
Lemon pepper.
SPEAKER_04 (03:18):
Texas heat.
SPEAKER_00 (03:20):
Bohemian garlic.
I thought you were gonna sayrhapsody.
SPEAKER_04 (03:24):
I'm like, what does that taste like?
SPEAKER_00 (03:25):
I read that wrong.
Bohemian rhapsody garlic.
SPEAKER_03 (03:28):
Okay.
I see a little silhouette uh ofa man scarlet.
Do you think he does thefandango?
No, so I've got mosquito.
Um, it makes sense for Texas.
Yeah.
SPEAKER_05 (03:44):
And uh Jalapano honey?
SPEAKER_03 (03:46):
Jalopeno.
I heard that if you're notcareful, that'll get gelopeno
your business.
I screwed that up, didn't know.
SPEAKER_05 (03:57):
Honey.
SPEAKER_04 (03:58):
Well, I'm excited to try it.
SPEAKER_03 (04:00):
I am too.
SPEAKER_04 (04:01):
Uh yeah.
Oh, that didn't.
Real real meat, real flavor,real good, it says.
Do you think it's real meat?
Well, it says so.
Ooh, mine smells yummy.
Wouldn't it be?
We're making all sorts of.
SPEAKER_03 (04:13):
I don't know.
Can you imagine vegan jerky?
They gotta have it, right?
Oh, they do.
It's called saltwater taffy,right?
I am so sorry if I just offendedour listener base.
I uh but I do I do lovesaltwater taffy.
SPEAKER_00 (04:27):
Are we gonna meet while we chew?
Are we tasting this?
SPEAKER_04 (04:29):
I just want a little piece.
I'm gonna be a little I gottaget go on just little.
SPEAKER_03 (04:33):
Well, I I I'm gonna tuck it.
Can't really get the smellsgreat.
Oh, if you had smell of vision,hmm.
SPEAKER_04 (04:40):
Oh.
SPEAKER_03 (04:41):
Yeah.
Yeah.
SPEAKER_04 (04:42):
Nobody needs to smack, but oh ooh.
Mine does say Texas heat.
Three little chomps into it, andthere's some heat.
SPEAKER_00 (04:51):
I'm getting that bohemian garlic.
Oh it's different than standardgarlic.
SPEAKER_04 (04:57):
Is it nomadic?
SPEAKER_00 (04:58):
Kind of like those that are on straight trucks?
All over all over my mouth, thatgarlic.
SPEAKER_04 (05:04):
Wow.
There's definitely jalapeno inhere.
SPEAKER_00 (05:07):
Do you?
Which one do you have?
SPEAKER_04 (05:08):
Yours kind of got a little zip.
SPEAKER_02 (05:11):
I can see that one.
SPEAKER_04 (05:12):
How about your lemon pepper?
SPEAKER_02 (05:15):
Even though it says lemon, I'm still getting like a
five percent spicy.
SPEAKER_04 (05:18):
Oh, that's your pepper.
SPEAKER_03 (05:21):
I thought lemon pepper was a type of pepper.
It's actually just lemon andpepper?
Yeah.
SPEAKER_04 (05:26):
The more you know.
Holy Toledo, y'all.
What's the Skullville on thisbag?
SPEAKER_03 (05:36):
The bag, very low.
SPEAKER_06 (05:38):
It doesn't say what the Schoolville is.
SPEAKER_05 (05:43):
It's got all it's tasty.
SPEAKER_03 (05:45):
It's very good.
SPEAKER_05 (05:47):
A little bit.
It's like a nice spice.
SPEAKER_03 (05:51):
So a little bit about Uncle Irvin's.
I want to give props or props ado.
Yeah.
Um, there is a chain, and I'mparaphrasing a little bit.
There is a chain of travelcenters across America called.
And they are world famous fortheir beef jerky.
I always assume, like mostpeople do, makes their own
(06:12):
jerky.
Yeah.
They're a big company, right?
Like I don't know how hard it isto make it, but I think that's
what they do.
Nay nay.
SPEAKER_04 (06:19):
Oh.
SPEAKER_03 (06:20):
Uncle Irvin's makes their beef jerky for them.
And so they do the private labelthing with them and then they
have their own.
So we're basically eating jerky.
Interesting.
Hey, and fun fact if you seethis in the wild, it's cheaper.
So, and besides, as truckdrivers, we don't like that
(06:43):
company anyways.
That's neither here nor there.
Thank you so much, David andRamona.
We really do appreciate this.
We really do.
Look forward to uh sinking ourteeth into many, many, many more
uh of these jerkies.
Yeah.
Yes.
Then we're gonna look online andsee if we can get it a little
bit here.
SPEAKER_04 (07:00):
So far I've done two.
I like the bohemian garlic.
SPEAKER_03 (07:02):
It's good.
SPEAKER_04 (07:03):
It had a nice flavor.
SPEAKER_03 (07:04):
I've had black garlic.
I've had white garlic.
SPEAKER_04 (07:06):
You've never had traveling garlic?
SPEAKER_03 (07:08):
Is that like gypsy garlic?
SPEAKER_04 (07:09):
That's what I was saying.
It's nomadic.
Kind of like uh, you know,expediter's life.
SPEAKER_03 (07:14):
Oh.
SPEAKER_05 (07:14):
So is that certain garlics?
It's certain garlics.
Okay.
SPEAKER_04 (07:18):
Yes.
Well, why how about white othersum sample another piece?
Yes.
Kind of quietly there, orwhatever we're doing, because I
definitely want to taste themall.
I'm really yeah, I want tocompare the heap between the
jalapeno honey and the Texasheat.
SPEAKER_03 (07:31):
I think it's a great idea.
SPEAKER_04 (07:33):
Yeah.
So um there was an article andyou know, over the weeks we've
kind of just kind of pushed it,but it's still, I think, worthy
of reading.
Came out September 3rd in CDLife, CDL Life, pardon me.
Really, really piqued myinterest.
So Washington State launched apredictive system to help
(07:54):
truckers find parking along theI-5 corridor up to four hours in
advance.
Okay, now we all know that, youknow, somebody can help me find
parking four hours in advance towhen I need to stop.
So it says the Washington StateDepartment of Transportation
deployed new predictivetechnology to help find this
(08:15):
parking along the I-5 corridor.
Uh on September 2nd of thisyear, they announced the launch
of the Truck Parking InformationManagement System, or T PEMS for
short, uh, which equips truckdrivers with real-time and
predictive information aboutparking spaces available up
(08:35):
ahead to ensure that truckdrivers can find safe parking
and that existing truck parkingspaces are used to their full
capacity.
They partnered with Universityof Washington Star Lab to launch
this system, which providesfirst of its kind predictive
information to truck drivers onparking availability up to four
hours down the road.
(08:56):
Um, they were hoping that by theend of September, so I need to
go back and follow up on this,uh, that the information will be
available for truck drivers atthe following locations.
And there was about 10 differentlocations uh along that I-5
corridor uh with additionallocations added by 2026.
(09:18):
Uh, part of the project, they'reusing dry drive-wise and parker
truck are providing the parkinginformation for drivers uh
through either in-cab displaysin their trucks or through
mobile apps on their phones.
SPEAKER_03 (09:32):
I'm dying to know how this works because there's a
couple things that uh I noticed.
One is it's all um rest areas orway stations with parking that
they mention on here.
So are they going to also atsome point include truck stops
in that?
Yeah.
You know, are they gonnaconsider private parking?
Sure.
(09:52):
Um, and then uh the other thingis what is predictive?
What are they like how are theypredicting it?
So is it like uh you go I don'tknow if y'all been in these
parking garages.
We have one in Columbus I'mthinking of in particular out of
um Easton Easton.
And it's got a every parkingspot has a green or red light
(10:13):
bulb above it.
Right.
It's awesome because you canimmediately look down an aisle
before you turn into it, and ifyou see green or red, I'm sorry,
if you see a bunch of green, youknow there's parking spots.
If it's solid red, you don'teven waste your time.
You just go.
You just go.
And they also have the theboards outside saying like uh
third floor has 242 spots, thefirst floor is completely full,
(10:34):
you know, that kind of stuff.
And it's it's super helpful, butthat's literally they've got a
mechanism inside.
It's the same technology.
You ever uh had seen thoselights where like you walk up to
someone's house and the lightjust flashes and comes on?
Yes.
It's that same thing.
It's just sensing that there's asensor.
Yeah, it's just sensingsomething's there and then it it
it changes the light.
(10:55):
It changes the light color.
So it's super easy.
SPEAKER_04 (10:58):
But this with the productive predictive, are they
installing like a counter at thebeginning of an entrance and a
counter on the end?
SPEAKER_01 (11:06):
I could totally invisible laser or something,
and as the truck passes through,it updates on the app
automatically.
SPEAKER_00 (11:12):
Well, I think that's a good thing.
You've got those truck stops,even here in Ohio, the signs
that tell you how how the thenext rest area, how many spots
are available, and then the onebeyond that sometimes is how
many spots are available there.
I wonder if that works in thatkind of thing.
With you you pass a laser, itcounts, and one comes in, one
goes out, it's it's net zero.
SPEAKER_04 (11:30):
The thing with that is but the thing with that is
you literally have to pass thesign on the road to decide when
you want to stop.
No, I agree.
Four hours down the road.
Well, everything you're assumingbecause you've driven long
enough.
Well, some people, if you're anewbie, you haven't.
This this is like okay, I'mtyping in, but again, it's
predictive.
What are they thinking fourhours from where you are right
(11:52):
now?
That next stop in four hours,what is it gonna look like?
SPEAKER_03 (11:55):
The only thing I can think of is that they are taking
all this data of thesemechanical, we're counting every
truck in, every truck out, andthen we're looking over a year.
Yeah, historic data a year orhowever long it is, and it's
probably building as it goes,saying that okay, Friday, end of
the month, it's 4 p.m., so we'relooking out to 8 p.m.
(12:17):
By the time I want to park, yes,then we know, statistically
speaking, these will be thespots open.
SPEAKER_04 (12:25):
Yeah.
SPEAKER_03 (12:25):
And that's what they're going off of.
And if you have enoughhistorical data, that'll work
pretty good.
My thing that I'm nervous aboutwith actually planning your
route on this is what it itsays, yeah, there should be five
spots, and you get there,there's none.
Then what do you do?
Especially if you're if you'relike banking your clock to where
I'm gonna get there at hour 10uh with 58 minutes.
(12:49):
Right.
Then which A, you shouldn't befour hours out, you shouldn't be
that close.
But I'm just saying, like, sure,what if you are trying to really
get your clock narrowed in andthen you get there and it's
like, oh.
Or what if there's a wreck andso now all of a sudden it fills
up, you know?
SPEAKER_04 (13:04):
Oh, are they accounting for a wreck?
That makes sense, especially onI5.
SPEAKER_05 (13:08):
Yeah, that's interesting to see.
But I mean it says up to fourhours, right?
Yeah.
So let's say I know that I haveto stop in two hours.
Am I gonna be able to put in andsay, hey, what's gonna be about
two hours out?
SPEAKER_04 (13:20):
I think so.
SPEAKER_05 (13:21):
From where I am.
So that can change too.
You've got somebody who's anhour out, somebody who's two
hours out, somebody who's 30minutes out.
So they're gonna be like, okay,well, these people are gonna
stagger.
SPEAKER_01 (13:31):
And hopefully they got some type of notification
system to where if you'rebanking on this stop and all of
a sudden more trucks come inthat wasn't expected, it's gonna
notify you and be like, hey,this is filling out.
SPEAKER_03 (13:41):
Yeah, that would make sense.
SPEAKER_04 (13:42):
Like you're at your hour away from wherever you
thought you were gonna stop,might start looking now.
SPEAKER_05 (13:46):
Yeah, well, and I think that helps too.
I would hope.
In my mind, it would help as adriver too, because it's helping
trucks space themselves out aswell, right?
Sure, you're not stopping, sonot everybody stop in the same
spot.
SPEAKER_03 (13:58):
You're gonna stop and you're not stopping at three
different rest areas looking fora place to call at night.
Right.
SPEAKER_04 (14:04):
Also hope that it's hands-free.
Like if it reports in your ear,hey, you know, you were gonna
stop at because this is what youput in, yeah, spot four at four
hours, but it's already filledup.
Would you like to blah blah blahthree?
And you could verbally say yes,reroute me to that one, then I
mean, how do you keep it allhands-free of your
notifications?
(14:25):
That's kind of you know, keepingit all in line.
SPEAKER_03 (14:27):
I think I think drivewise, aren't they like uh I
wouldn't want to say ELD, butthere's something like that,
aren't they?
Drivewise is like pre-check.
SPEAKER_00 (14:35):
Yes.
So I was just looking atdrivewise.
I wouldn't feel you want eitherdrivewise or parker truck.
Drivewise is like pre-check,it's an app you can use to
bypass way stations.
Okay.
So you you're you have anaccount with drivewise, um, and
two miles out it sends a messageto the way station.
It's get you get a message backon your phone saying you can
(14:56):
bypass or not.
Yes.
Um Parker truck is more truckparking.
They started out just along theI-10 corridor, and I've not seen
anything that says what part ofI-10, because it's pretty darn
long.
Yes.
Um, and they've now added theirtheir most recent update
actually added support forWashington to help with the
(15:16):
TPIMS system uh pilot.
But I don't see really how I'mjust reading the description on
the app store, and it doesn'treally say what technology or
how they determine what kind ofparking spaces are available at
different places.
SPEAKER_05 (15:33):
I wonder if they're utilizing satellite at all as
well.
SPEAKER_00 (15:36):
It's super expensive.
And the satellite's not alwaysover a particular place.
SPEAKER_05 (15:41):
That's true, and it's not always current.
SPEAKER_03 (15:44):
Yes, yeah, exactly.
I mean if you look at likeGoogle Earth, even that's not
always accurate because it isexpensive to capture the whole
Earth and then recapture it andthen recapture it and capture
it.
SPEAKER_05 (15:57):
When you've got like Google Maps, you can see that
there's maybe a accident aheadbecause right your map turns
red.
Sure.
So why can't they use the sametechnology that that's using
with the um cell phones?
SPEAKER_00 (16:11):
So what Google Maps is doing is using cell phone
data, their cell phone data andmy cell phone data and Jerry's
cell phone data, whoever's onthat stretch of highway, even if
you don't have if you're notrunning Google Maps, right?
It Google's still tracking yourlocation.
So it's using that data to knowwhat traffic looks like because
it's it's whether it slowed downor not.
SPEAKER_05 (16:32):
So why couldn't that be used as a truck stop?
SPEAKER_00 (16:34):
It could be if drive-wise or parker truck had
access to that data.
That's true.
Yeah.
So it could certainly be usedfor something like that.
SPEAKER_03 (16:43):
Well, I so it does I was gonna say, even on the
Google side, I don't thinkGoogle uh gets that data from
iPhones.
Or if they do, that's new.
It used to be strictly Android.
SPEAKER_00 (16:54):
It it could be from iPhones because when you agree
to Google Maps or Googleapplications, you're allowing or
disallowing that information tobe used.
SPEAKER_04 (17:04):
Sorry.
So I clicked on TPMIS withinthat article from CDL Life, and
it took me to Washington StateDepartment of Transportation.
SPEAKER_06 (17:13):
Okay.
SPEAKER_04 (17:14):
Okay, so that's where this next article comes
from.
Did come out on September 2nd,2025.
They're talking about it, so onand so forth.
I found it interesting.
I mean, there's a whole bunchmore here.
But the funding for the programis provided from the FMCSA,
which I think is pretty cool.
Um and the federalinfrastructure for rebuilding
(17:36):
America.
SPEAKER_03 (17:36):
Yeah, but that was a big bipartisan bill that um that
got done under the Bidenadministration.
SPEAKER_04 (17:41):
So it's nine locations with two more
scheduled for completion in themonth of September.
And then the additionallocations in there.
Uh says by the end of September,still the same thing.
More information.
Truck drivers are encouraged toprovide feedback on how well the
program is working by completinga short survey online.
Um helping them continue.
(18:02):
Those interested in receiving ohnever mind.
Email updates on the truck, youcan subscribe to the website.
But that might be a cool way tofind out some more information
about this.
SPEAKER_03 (18:10):
I agree.
And then my other question iswhat happens if that system it
happens to be on Amazon WebServices?
SPEAKER_04 (18:17):
That's funny.
Right, right.
SPEAKER_03 (18:22):
Oh, that whole debacle was fantastic.
SPEAKER_04 (18:25):
I asked Vince and Heather if uh tonight at dinner.
I'm like, so was you know thesystem that we use to document
truck stuff.
I'm like, was yours down in theyard?
I said, Mine was totally down inthe office.
They're like, nope.
I'm like, I was worried aboutyou.
You're like, how are you gonnayou need that to complete your
like you that's kind of yourlifeline?
Yep.
(18:46):
Um not that you couldn't havemaybe remembered what something
needed to be done or pivoted,done and went and done a truck
wash or fueled or something thatwasn't necessarily good old pen
and paper.
SPEAKER_03 (18:56):
So let's give a little, a little, a little uh
because this is yeah, this it'sthis is gonna be now as you're
listening to this.
This is a few weeks ago, so youmay not remember it.
But earlier this week, AmazonWeb Services Web, yes, crashed.
It was attacked, was it attackedor did it just crash?
Did we just crash?
Just crashed.
So uh it went down and it tookall kinds of stuff out.
(19:17):
I I mean just all kind notAmazon.com.
That's worked out fine.
Amazon doesn't use Amazon WebServices, which is fascinating
to me.
Um Amazon's like, nah, we knowthose people.
We we fired them, and so yeah,anyways.
I I caught wind of it uh becauseit happened early, right?
Like it was 3 a.m.
(19:39):
So when I got up and I'm lookingat my Facebook, it's one of the
things I do in the morning, andI'm scrolling through just
seeing if anything crazyhappened.
I caught that this had happened,but I'm like, okay, well, I'm
used to that.
Like Amazon's crashed before,not a big deal.
And it's usually very pocketed,like a little service of it has
crashed, right?
(20:00):
And so maybe like a website goesdown, or like if you have an
e-commerce site, it goes down orsomething like that.
And then a few hours later, Inoticed that a uh Panther sent
an email out saying, Hey, ourour communications down.
I didn't think it was related,like it just didn't seem right,
right?
And then like an hour later, I'mtalking to you, and you're like,
(20:22):
uh, yeah, so uh the the coupledifferent programs we used on
maintenance side, they're down.
Our phone system kept popping inand out, in and out, in and out,
in and out, in and out, working,not working, not working, not
working.
Like Crazy Town as they'retrying to get it to work again.
And it's like all of this isconnected because it all runs
off this same backbone system.
(20:44):
It was crazy.
I think it was the first timewe've had like a major so many
of our platforms went out all atonce.
And uh and just kind of knowingthere's nothing we can do but
ride this out, shoot an emailout.
Thank goodness the email serverstill worked.
Shoot an email out, leteverybody know, email us because
phones aren't working right now.
Yeah, and um, and that's how wegot through it.
(21:07):
And I thought it was even morefitting because uh Monday was
the start of uh Kelly, our FedExfleet manager, and uh Jimmy, the
our maintenance manager.
It was their first or their uhweek off for vacation.
And I'm like, you picked a greattime to leave, right?
As everything comes crashingdown.
(21:28):
Has it completely gotten backup?
Because it I know when I went tobed that night, they were still
having issues.
SPEAKER_01 (21:36):
I don't think we noticed any issues today.
I think everything was working.
Oh, everything was working,well, at least from a recruiter
standpoint of well, I seeeverything and I I didn't see no
issues.
Okay, good.
SPEAKER_00 (21:47):
No, no, that was uh that was a wild situation.
SPEAKER_04 (21:51):
Yeah.
I'm glad maintenance or uh opswasn't affected by it.
SPEAKER_00 (21:54):
We did have one little weird thing, but I think
that was me hitting the wrongbutton on something.
SPEAKER_03 (21:59):
Oh um user error, an energizer bunny just popped up
on the screen and just went, itjust kept going and going and
going.
SPEAKER_00 (22:06):
Quite frankly, as easy as it was for that to
happen, I'm surprised it hasn'thappened.
Yeah, it didn't come back.
But anyway, but that's neitherhere nor there.
SPEAKER_04 (22:14):
You're surprised it hasn't happened before.
SPEAKER_00 (22:16):
Before, yeah.
SPEAKER_03 (22:17):
Well, and that's it.
You said you said uh that thisthis software was down.
I know uh talking tomaintenance, it was down.
It worked just fine on mylaptop.
And we had no problem with it,the yard.
It's so weird.
Yeah, it's so weird howeverything came back so
fragmented, and one thing wouldaffect you and not affect this
other person.
And it was yeah, it was weird.
SPEAKER_04 (22:37):
That is weird.
SPEAKER_03 (22:38):
And then at one point, Amazon, like at what, uh
two o'clock in the afternoon,posted like, oh, everything's
fine, it's back up and runningagain.
And then like an hour later,they're like, We want to rescind
that message.
SPEAKER_01 (22:49):
So Amazon Web Services, like Google has a huge
branch as well, and there'sanother third party out there
that's really big, and prettymuch they rule all servers in
the cloud.
SPEAKER_03 (22:59):
Is that Oracle?
SPEAKER_01 (23:01):
They have a huge chunk of it, yes.
And so whenever you have allthese different websites, they
go through all these differentcompanies because they're cloud
hosted, and then whenever itwent down, so what they were
doing whenever one would comeup, one would go down, and they
were doing all that stuff isbecause Amazon was working on
back in multiple paths for allthese companies to reconnect to
different servers and stuff.
(23:22):
So as they were making switchesand moving things around, it
would come in and go out and andstuff like that.
SPEAKER_03 (23:27):
Yeah.
SPEAKER_04 (23:29):
Wow, definitely above my pay grade.
SPEAKER_03 (23:32):
I thought it was interesting just just being on
the internet and seeing whatworked and what didn't work.
I can tell you right now,Carnival Cruise Lines, you use
Amazon Web Services.
At least partly.
Uh I I logged on their websiteand uh I have a cruise booked
with them in the future, andthat actually let me go in and I
could see everything andeverything worked fine.
(23:54):
I am uh talking with somefriends about possibly doing an
Alaskan cruise.
Um, and so I wanted to like lookat some dates.
That system was out.
I mean dead.
Like wouldn't do a thing.
Almost bricked my laptop.
Like just you would say dead inthe water?
Yes.
I would.
I would say that Carnival CruiseLines, you know, I I I it was it
(24:18):
was like a poop website.
SPEAKER_04 (24:20):
Yeah.
That's unfortunate.
SPEAKER_03 (24:23):
It was unfortunate, but yeah, checked the day, it
was fine.
Okay.
And uh Alaskan cruises areexpensive.
I forgot.
Super expensive.
SPEAKER_01 (24:33):
Yeah, luckily our email and all that stuff is it
was still working, so yeah.
Totally different cloud servers.
unknown (24:39):
Yeah.
SPEAKER_03 (24:39):
I did see uh I think the other one is Oracle, right?
SPEAKER_01 (24:42):
You said uh they have a huge chunk, yes.
SPEAKER_03 (24:44):
Yeah, I saw that Oracle um they do some airplane
um like I know Delta and Unitedare both with Amazon Web
Services, but they're Oracledoes maybe American Airlines or
someone.
But there's right now there's abig hacking attack on it.
Like it's so weird to thinkabout that's happening right
now.
Like it's over several daysthey're attacking known Oracle
(25:08):
deficiencies on these airlinestrying to get data and stuff,
and it's just bananas.
I always think of like cyberattacks as like, you know, uh,
do you remember the movie TheNet?
With Sandra Bourne.
One of my favorites.
SPEAKER_05 (25:23):
Exactly.
SPEAKER_03 (25:23):
I love it.
I always think of like a cyberattack as like you get the thing
on your computer, like, what'sthat?
And you open it, and then it'slike, boom, that's the attack,
and it takes over your computer,and that's it.
And then you pay, you know, sixmillion dollars and they give
you access back.
I never thought of it as likethey write a code, it kind of
works or it doesn't work, andthen they try another one, and
(25:45):
then someone's on the back endgoing like no, we won't accept
it, like literally back andforth trying to break into a
software program.
It's it's amazing how far we'vegone.
SPEAKER_01 (25:55):
Another one.
Another one is hackers.
Yeah, um, haven't seen Hackers.
Hack the Planet.
SPEAKER_05 (26:01):
You haven't seen Hackers?
I don't think so.
SPEAKER_03 (26:04):
He's not old enough to I saw I saw Swordfish when I
was not old enough to watchSwordfish.
If you've seen the movie, youknow.
You know.
Yeah.
Uh great movie though.
I will say this.
It is one I really like, but itis uh there's a couple scenes
you definitely don't want towatch with your uh preteen kids.
SPEAKER_04 (26:23):
Does hackers have a Penelope on it?
Does she hack away likePenelope?
SPEAKER_01 (26:27):
Angelina Jolie when she's like 15, 16.
SPEAKER_04 (26:31):
Wow.
SPEAKER_05 (26:33):
Yeah, Valcumber.
I don't know that I have Velcro.
Really?
And then I'm thinking of adifferent one.
SPEAKER_03 (26:37):
Are you telling that's Matrix?
No, I'm sorry, that's not theMatrix.
That's what that's Keanu Reeves.
That's Batman.
So um uh so I'm I'm okay.
So you're saying they're gonnaif they're gonna make a movie
nerdy enough to be abouthacking, they have to have
Sandra Bullock or uh Halle Berryor who'd you say just now?
(26:59):
Angeline Jolie.
Angeline Jolie in the movie.
Gotta have someone there to makeit less nerdy.
Yeah.
SPEAKER_01 (27:08):
That's so cringy whenever you watch old movies
like that, too.
SPEAKER_00 (27:11):
I just wrote the I IMDB for hackers to see if Val
Cameron was in it.
And all the pictures of the castare their today picture or
recent picture.
Oh yeah, a whole different uhcast.
SPEAKER_04 (27:21):
When was it when was it uh 895?
SPEAKER_00 (27:24):
1895.
1995.
SPEAKER_03 (27:27):
Oh, okay.
Oh, you know.
That's the right time.
SPEAKER_04 (27:29):
Yeah.
SPEAKER_03 (27:30):
I think the net was maybe a couple years before
that.
Net was probably 92.
SPEAKER_04 (27:33):
Well, I wonder if you were to watch it now.
SPEAKER_01 (27:35):
Does it oh it it's crazy.
I love watching it becausethey're all like, oh, and you
know, talking about a 28.8 K mKPV modem and fifty have we
exceeded all these things?
SPEAKER_05 (27:46):
Oh my god, yes, in the net you still hear that yes,
yes.
SPEAKER_01 (27:52):
They do it too at hackers.
There's they're still going topublic telephones and connecting
and and hacking dial up.
Yeah, totally.
SPEAKER_00 (28:00):
Oh, thank god.
SPEAKER_01 (28:01):
That's awesome.
SPEAKER_00 (28:01):
Uh the net was 95 also.
Oh, was it?
Yeah.
SPEAKER_01 (28:04):
I mean, that's the start of the internet.
SPEAKER_04 (28:06):
I mean that's whenever the world was freaking
out and thinking that it wasjust FOMO kind of things or you
know, fear, not FOMO, what's theword?
Uh were they movies to likeinstill fear for the
technologies that was upbetrayed?
Does that make sense?
SPEAKER_05 (28:20):
I don't know.
Exploding.
Yeah.
SPEAKER_03 (28:22):
Like it was really starting to become but don't you
feel that always is what'shappening?
Because a few years later, youstart getting computers gotten a
little more mature, we're alittle more comfortable with
them.
So then you get um what's theWill Smith movie where he's um
it's all about surveillance andGene Hackman's in it?
SPEAKER_05 (28:38):
Am I no?
SPEAKER_03 (28:40):
Um The Hunt for Red October?
The hunt for Red October is notit.
SPEAKER_00 (28:44):
No, that was the Washington.
Oh, what that was DenzelWashington.
SPEAKER_02 (28:49):
Dinzel's on the hunt for Red October?
SPEAKER_00 (28:51):
Yeah.
SPEAKER_03 (28:51):
What about the Crimson Tide?
SPEAKER_04 (28:53):
That's definitely Bond.
SPEAKER_03 (28:54):
That's James Bond.
SPEAKER_04 (28:56):
Yeah.
SPEAKER_03 (28:56):
I'm telling you, can you imagine like you step onto a
submarine and it's like, oh,who's the captain?
Uh Bond.
It's James Bond.
SPEAKER_01 (29:04):
But then you look at today's time, people are the
same way.
AI.
AI is like literally what allthe tech companies are focused
on right now.
And then you talk to somebodylike, you know, my mom, and
she's like, I don't understandall that stuff.
That's crazy.
SPEAKER_00 (29:20):
Both the hackers and um hackers and the net were teen
hackers finding governmentconspiracies or um criminal
conspiracies.
They were they portrayed theteen hackers as the good guys to
us, but the cops were afterthem.
Yeah.
So it's definitely worthwatching.
SPEAKER_03 (29:41):
Enemy of the state, yes.
That was yeah.
Or even the matrix.
I mean, that's the whole theory,you know, where we're not even
uh in the the society.
We're all plugged into themachine, which uh has not been
disproven.
I just want to point that out.
Has not been disproven.
SPEAKER_05 (29:58):
Has not.
SPEAKER_03 (29:58):
And then you got the whole Minute black thing.
SPEAKER_00 (30:00):
It's just it's just yeah, I think I got a bump on
the back of my head that I thinkis from my plug.
SPEAKER_03 (30:07):
That's my tumor.
There you go.
My tumor is where my I don'twant to brag, my my plug was a
little bigger.
SPEAKER_01 (30:13):
So I hope before I die that they can take my brain
and put it in a machine and justlive forever.
SPEAKER_03 (30:21):
I was thinking of blender.
I thought you were gonna say ablender.
SPEAKER_01 (30:23):
No.
SPEAKER_03 (30:25):
Live forever?
SPEAKER_01 (30:26):
Yeah.
SPEAKER_03 (30:27):
We had that bicentennial man, remember?
Mm-hmm.
But it was the opposite.
SPEAKER_04 (30:31):
So many I didn't know this about you.
SPEAKER_03 (30:33):
Boy, so many technology movies.
SPEAKER_01 (30:36):
I love tech.
I love all of it.
Yeah.
SPEAKER_03 (30:38):
What is that Seinfeld episode where they're
going through and they're like,okay, so uh you're you're in a
coma.
unknown (30:46):
Yeah.
SPEAKER_03 (30:47):
And you're uh what are they?
They're like, you're in a comaand you're you're you're still
uh taking food, but you can'tcommunicate with the outside
world.
And they're like, are my eyesmoving?
And they're like, yeah, andthey're like, keep me alive.
Like, just all that stuff.
I was just listening to uh um souh the this podcast I listen to,
(31:07):
interview comedians and allstuff, but they also read news
news stories for what'shappening, and they love to talk
about it's one of their favoritethings in the world, is people
that have been declared deadcoming back to life.
SPEAKER_05 (31:23):
Lazarus effect.
SPEAKER_03 (31:24):
And a lot is that what it's called?
Well that did actually happen toLazarus, though.
SPEAKER_00 (31:31):
Lazarus Lazarus was declared dead.
Yes.
I think Dr.
House signed his deathcertificate.
He had lupus.
SPEAKER_05 (31:39):
Anyway, it's called the Lazarus Effect.
And then Aspirin healed him.
SPEAKER_03 (31:44):
Which is funny, because oh, I don't want to say.
Oh, have you okay.
Spoiler alert, if you haven'tseen the TV show House, I'm
gonna ruin the second to lastseason for you.
So if you are planning onwatching it, fast forward a
week.
Fast forward a minute.
If you're not, then uh then uhor if you if you don't care,
(32:08):
then just you're gonna hear meout.
One of the main doctors, hisgirlfriend wife, I think they're
engaged maybe, they're in a buswreck or something, and she's in
a hospital, and they're tryingto figure out what happened.
And she had some kind of diseaseor something where literally
taking one aspirin makes thedisease take over your body.
(32:30):
It's a real deal.
I actually I I looked it up andI'm like, is that a real thing?
And it is.
It's super rare, as you canimagine.
It's like unbelievably rare.
But they but that's that's whatit was.
And it's like, and then and thenthe doctor had to kill his
girlfriend.
Well, not kill his girlfriend,but like disconnect the it was
it was very dusty in the roomthat night, if I remember
(32:51):
correctly.
Oh yeah.
Oh, had to have a box of notKleenex.
I like um is it Puffs?
Yeah, yeah, Puffs is the betterone, I think.
With lotion?
With aloe.
You gotta have lotion.
Yeah, gotta have lotion.
Can't be dampening your eyedrums.
Like at church glasses.
Like at church, those rememberthe church uh like the ones they
put in the pews?
Yeah.
Oh, they're you pull them outand you just watch dust.
SPEAKER_00 (33:13):
Yeah.
You don't talk about, don't you?
unknown (33:16):
Mm-hmm.
SPEAKER_00 (33:17):
So I think that predictive parking is gonna be
great.
SPEAKER_04 (33:20):
That's where we're really going.
SPEAKER_00 (33:24):
Boy, that's really going.
SPEAKER_04 (33:25):
I really want to do a follow-up uh research and see
uh what has transpired sinceSeptember.
SPEAKER_03 (33:32):
I agree.
You know what we should do?
Go for a road trip.
That's what I'm saying.
SPEAKER_00 (33:35):
Road trip.
Road trip.
SPEAKER_04 (33:37):
Well, we were just what I was gonna say.
We were right now.
We were literally on I5 a fewtimes.
SPEAKER_00 (33:42):
Well, we weren't in Washington.
Well, aircraft.
I was there too.
We were in Seattle.
SPEAKER_02 (33:50):
In Seattle and I five.
SPEAKER_04 (33:51):
We were in Seattle, but we weren't on I5, not unless
the tarmac goes on I5.
SPEAKER_03 (33:55):
No, we were on runway uh 18 uh uh 36.
I'm sure we flew over it bothboth times.
SPEAKER_00 (34:01):
We had to coming and going.
SPEAKER_03 (34:02):
I'm pretty sure you had to, right?
I think so.
SPEAKER_00 (34:04):
Going.
Oh, yeah, yeah, yeah, yeah.
Yes, we landed there, we tookoff from there.
Yes.
Yes.
SPEAKER_05 (34:09):
Amazing how that works.
SPEAKER_00 (34:10):
It's truly is.
Yeah.
We could have gone under it.
This just brings to mind aParliament Funkadelic song.
Oh what?
It brought to mind a ParliamentFunkadelic song.
SPEAKER_03 (34:22):
Oh, okay.
SPEAKER_00 (34:22):
Yeah.
SPEAKER_03 (34:24):
Thought you said something was gonna kick it
kicked off YouTube.
No.
So uh I would not do that.
Jerry would believe it.
SPEAKER_04 (34:28):
Funkadelic.
SPEAKER_03 (34:29):
Funkadelic.
SPEAKER_02 (34:31):
YouTube doesn't care anymore.
I know the funk.
SPEAKER_05 (34:34):
Do you?
SPEAKER_02 (34:35):
I do.
They're acting like I don't knowfunk.
Play that funky music, whiteboy.
I love where you all went withyour different songs.
SPEAKER_04 (34:46):
Well, is that all we had?
I mean, because we could justenjoy jerky and talk about
predictive jerky.
SPEAKER_02 (34:50):
Um we have to do at least one more rotation.
Yep, I need one more.
SPEAKER_04 (34:55):
Hold on, hold on, hold on, hold on, hold on, hold
on.
SPEAKER_03 (34:57):
So I'm getting into my Tehas heat.
SPEAKER_04 (34:59):
Okay, can I?
I liked the jalapeno one.
SPEAKER_03 (35:01):
Yeah, jalapeno is my favorite so far.
The jalapeno is really good.
SPEAKER_04 (35:04):
It was really tasty, had great flavor.
I do not think it is as hot asthe Texas heat that I started
with.
I just put a bulk.
SPEAKER_05 (35:16):
It's a different kind of spice, though.
SPEAKER_04 (35:18):
It is.
SPEAKER_03 (35:18):
Oh, it's hot.
I can already tell.
It's really good.
Why is it hot?
SPEAKER_05 (35:22):
Oh, but it's delicious.
SPEAKER_02 (35:23):
It's like Nashville hot chicken hot.
SPEAKER_05 (35:24):
Oh.
SPEAKER_02 (35:25):
Uh I was holding my opinions till the end.
SPEAKER_05 (35:28):
Oh.
I was needing to fan just alittle bit after the Texas heat.
Texas heat.
SPEAKER_04 (35:33):
But that's the one I started with.
They've honestly they've allbeen delicious.
SPEAKER_05 (35:38):
They are.
SPEAKER_04 (35:38):
I don't think you could go wrong.
I really think it just dependsmaybe what your mood is.
If you have the opportunity tobecause you don't go very often
to find these, honestly, I'd getone of each.
SPEAKER_03 (35:49):
I'm go ahead.
I'm not gonna lie.
Hot, yes.
Flavorful?
SPEAKER_04 (35:54):
Yeah.
SPEAKER_03 (35:54):
Yeah.
That one's really good.
There is a uh, I believe theycall it a genesicois.
It's something that isfantastic.
Is it brown sugar?
It's something in there.
There is brown sugar in it, yes.
Is there smoke?
There's gotta be smoke.
Natural flavorings.
That one's really good.
And I apologize.
If you see me like get realquiet for a little while, we are
(36:17):
enjoying uh little pieces of thejerky as we work our way around
the room.
And I um still have my braces.
Oh although, and and today wasan ortho appointment.
SPEAKER_04 (36:27):
Oh dear.
SPEAKER_03 (36:28):
Good news.
In four weeks, these bad boysare coming off.
And I don't even know how I'mgonna live without them because
I've gotten so used to it.
SPEAKER_05 (36:37):
You will.
It'll be weird, but you will.
SPEAKER_03 (36:39):
She's like, you will be.
SPEAKER_04 (36:40):
You'll be licking your teeth.
Licking it, licking.
SPEAKER_03 (36:43):
Oh, I have the best thing too.
I get my braces removed andimmediately get at least one
cavity filled.
SPEAKER_04 (36:50):
That's okay.
SPEAKER_03 (36:50):
My dentist found it uh like a month ago, and he said
it's very, very small.
So since he knew the time framefor me getting him off was
short, he's like, get him takenoff and then we'll do it.
That's good.
So I'm like, great.
It's like get these off and thenimmediately you know.
SPEAKER_04 (37:07):
Yeah, but small is good.
SPEAKER_00 (37:08):
Are you outing for the gold gold uh cavity filling?
SPEAKER_03 (37:11):
Uh no, j uh Mercury.
SPEAKER_00 (37:13):
Yeah, good choice.
Freddy Mercury.
SPEAKER_04 (37:16):
I liked filament pepper, honestly.
If I I've uh it was very OG oldschool, where you could either
had what original or extracrispy or the pepper.
Like you only had one of the andthen maybe I think they
incorporated terrible.
But you know, it was in the thebig tubes, and you'd take the
lid off, and then you'd pullyour stick of jerky in there 99
(37:37):
cents at the convenience store.
No, uh who knows whose hand wentin that jar before yours.
SPEAKER_03 (37:42):
I remember that, uh, but they uh said Slim Jim?
SPEAKER_04 (37:46):
Oh no.
SPEAKER_03 (37:47):
That's the original beef jerky for me.
You me too.
SPEAKER_04 (37:49):
Really?
No.
SPEAKER_03 (37:51):
Really?
SPEAKER_04 (37:51):
Ours was strips of long strips of jerky.
Like not one end straight.
They weren't packaged.
No.
My mom worked at a conveniencestore.
She'd she you actually would getone of them, and then you'd get
the scissors and you'd open thesteel a meal packet, and then
you'd dump the whole thing backin the tube.
So again, if there were half ofthem gone, who knows how many
ten other people's hands went inthere to ruffle for theirs.
SPEAKER_03 (38:14):
And not to mention, are they waiting until it's
completely empty before they addthe next pack?
SPEAKER_04 (38:17):
Yes.
Not already.
SPEAKER_03 (38:18):
Okay, because I was gonna say, if they don't, you
have one that's a little morejerky than the other.
SPEAKER_04 (38:23):
And those sometimes were the better ones, though.
SPEAKER_03 (38:25):
The ones that were aged in the bottle?
SPEAKER_04 (38:26):
Yeah, but usually at a convenience store, those
didn't last very long, right?
Yeah.
And then they went to the tongs.
Do you remember the tongs?
They had them like in the block?
Well, I still don't.
SPEAKER_00 (38:35):
Nobody used them.
My favorite was the big old jarof pickled eggs.
SPEAKER_03 (38:40):
Yeah.
We had that in Louisiana.
That was a thing.
Legs and the pig feet and thepig lips.
Oh, really?
Oh, we had them at the circle K.
unknown (38:48):
Yeah.
SPEAKER_03 (38:48):
Do you remember that?
The big thing that you put thetongue in the phone.
And it was like this pinkish redliquid.
Yeah.
unknown (38:54):
Yeah.
SPEAKER_04 (38:54):
You just reach it with your hand or you'd use
tongs.
SPEAKER_00 (38:56):
They were tongs.
SPEAKER_04 (38:57):
They were tongs for that.
Yeah.
Or the pickled steamy sausage.
SPEAKER_00 (39:01):
Or or the or the Kool-Aid pickles?
Well, nope.
The big old dill pickles thatlong, big old dick.
Yeah, the big old pickles.
Marinade and Kool-Aid.
And Kool-Aid.
And Kool-Aid.
SPEAKER_02 (39:10):
What?
What flavor?
What flavor?
SPEAKER_00 (39:14):
Purple or red?
Corner store.
SPEAKER_06 (39:17):
Microsoft.
SPEAKER_00 (39:19):
Liquor st a liquor store in California though.
Yeah, they're not.
They're different.
They're convenience storesaround every corner.
They're not like fancy high-end.
SPEAKER_03 (39:27):
It's not like Alabama, the ABC store, right
there.
SPEAKER_00 (39:29):
There's no California, no.
It's just the corner conveniencestore that sold liquor as well.
Yeah.
Jerky.
And we called them liquorstores.
SPEAKER_04 (39:36):
What was your snacks?
Jerky, eggs, sausages?
SPEAKER_03 (39:41):
Cool menthols.
SPEAKER_04 (39:45):
That doesn't count.
No, I mean you didn't you didn'tgo to the Laffy Taffy?
Corn dogs?
SPEAKER_01 (39:50):
It was always, yeah, candy and all that.
Oh, yeah.
SPEAKER_04 (39:53):
Not the savory.
Slushies.
SPEAKER_03 (39:56):
So growing up where I live.
SPEAKER_01 (39:58):
Yeah.
SPEAKER_03 (39:59):
So I I mean I grew up in the city.
Yeah.
I think.
Did you grow in the city or no?
No.
You?
SPEAKER_06 (40:03):
No.
SPEAKER_03 (40:04):
Did you did?
Yeah.
And you did not.
Did you?
No.
Okay, so I th those of us grewup in the city.
I grew up in a neighborhood, anduh it's so weird I say that like
it's a rare thing these days.
Yeah.
Um, and you could walk like realcl real close to the house was a
uh Texaco and a Circle K.
And Circle K used to be 7Eleven, 7 Eleven sold them, and
(40:27):
Circle K bought them out.
I don't know, it's a thing.
We would go there and the CircleK and the um Texaco are right
next to each other.
Mom would always give us like,for me and my sister, three
dollars.
And it was a choose your ownadventure and also make it work.
And that, my friends, is where Ilearned economics.
(40:48):
And I learned supply and demand,and I learned quantity of scale.
And I learned that I don't likeSnickers that much.
SPEAKER_06 (40:54):
Uh-huh.
SPEAKER_03 (40:55):
Because now now I do.
I love Snickers now.
But back then, I get a Snick oneSnickers bar.
Or I could get a pack of Bostonbaked beans.
I could get a pack of candycigarettes.
Because I did love candles.
SPEAKER_04 (41:10):
The lemon drops.
They were all that.
SPEAKER_03 (41:13):
I didn't like the lemon heads.
SPEAKER_04 (41:14):
No, but they were all on that bottom shelf for 25
cents or whatever.
SPEAKER_03 (41:17):
These were a nickel.
SPEAKER_04 (41:18):
Lucky you.
SPEAKER_03 (41:19):
Well, you have West Coast pricing, South Louisiana
pricing.
Right.
We weren't as rich.
And uh so uh candy cigarettes,the Boston baked beans, uh a
Boston butt.
Uh which that was a that was areally good deal.
SPEAKER_00 (41:34):
I bet a whole Boston butt for a whole nickel.
Take that home, feed the familyfor a month.
Yeah, no, right.
SPEAKER_03 (41:41):
Uh no, we get all that stuff, and you leave with a
bag full of candy you justbought for that three bucks.
Two dollars.
Oh.
Two dollars because one of thosedollars went to the parental
tax, which means a can of Dr.
Pepper and a suite of whatevermom chose because you didn't
(42:02):
dare walk back to the housewithout getting mom the things
she requested.
Because let's just be honest, wewere the original Uber Eats.
So I guess that'd be Instacart.
I was drinking water when yousaid that.
SPEAKER_04 (42:15):
I'm glad I held it down.
SPEAKER_00 (42:16):
I think when you say we, you mean kids.
Well, maybe kids, but I think itgoes back beyond beyond this
when you were a kid, you know.
When you got your driver'slicense, you became super
really, really, really trulysuper eats because you were
running to the store to get ahalf gallon of ice cream because
mom didn't feel like going, butdad wanted ice cream.
SPEAKER_03 (42:37):
Well, no, we just walked to it because it was the
same store.
But yeah.
SPEAKER_05 (42:40):
I would go to the store and buy cigarettes for my
parents.
SPEAKER_00 (42:45):
At 12 years old.
Yeah.
Oh, younger than that.
Oh, yeah.
SPEAKER_05 (42:49):
I was like eight.
And they'd be like, These arefor your parents, right?
And I'm like, Yeah.
SPEAKER_00 (42:54):
Oh.
Like, yeah, right?
SPEAKER_05 (42:56):
But uh.
SPEAKER_00 (42:57):
Yeah, yeah.
SPEAKER_03 (43:00):
Yeah, but can you go ahead and pack them for me real
quick?
SPEAKER_06 (43:05):
Yeah, yeah.
SPEAKER_03 (43:06):
So I'm at the age when smoking was cool.
Remember that?
We had camels, literal camels.
I remember I remember seeinglike the cool uh menthol
commercials.
Uh-huh.
They were so cool.
People be driving around onconvertibles and stuff.
You remember that?
It was basically the mintos ofcigarettes.
Thinking like you knew becauseyou had a pack of cigarettes
with your, you know, you youslam it on your wrist two or
three, four or five times, gethim nice and packed.
(43:28):
And at the time, my aunt uh wasdating a cowboy.
I mean, like, regular jeans,cowboy boots, uh, button-up,
plaid shirt, skinny as a rail.
SPEAKER_04 (43:39):
With pearl buttons.
SPEAKER_03 (43:40):
Yes.
Uh had the cowboy hat.
Uh like I went to my first rodeowith him.
Like, he's a real cowboy.
And he one pop, bam, packedperfectly.
And I used to think, like, oh,that's so cool when I start
smoking cigarettes.
Because I thought that's whatadults did.
I just thought, like, not if,but when I start smoking
cigarettes, I'm gonna learn tobe able to just bam, done.
(44:02):
And uh, you know, come to findout here, I am 39 years old and
I hate cigarettes.
So that clearly didn't work.
SPEAKER_04 (44:08):
It was probably my favorite, but Camel Streets,
too, as a cowboy.
SPEAKER_03 (44:11):
I would imagine.
SPEAKER_04 (44:12):
Yeah.
Marble red.
SPEAKER_01 (44:14):
I want to say marble red.
I think it was marble red.
I was always marble red, marbleman, the marble miles, and
collecting them, tearing themoff the box.
And I had my little zippo ladderand I could do one flick across
my leg, strike it, open it, andeverything.
SPEAKER_03 (44:31):
Yes, I did I did get me a zippo because I thought it
was so cool.
And then you find out you don'tsmoke cigarettes, zippos are
kind of pointless.
SPEAKER_00 (44:37):
Yeah, they don't are.
SPEAKER_04 (44:39):
Yeah, that's funny.
SPEAKER_05 (44:40):
Oh, I've enjoyed the jerky all.
SPEAKER_00 (44:42):
Jerky's brilliant.
SPEAKER_05 (44:43):
I was gonna say, if you are not feeling good, you
got like a cold or something,get the Mohemian garlic.
SPEAKER_00 (44:48):
Yeah, we're clear.
I really like this the Texasheat.
SPEAKER_04 (44:53):
You have it in your lap.
SPEAKER_00 (44:56):
I'm keeping this one.
SPEAKER_04 (44:57):
I like the lemon pepper.
I think it's probably second onthe Schoolville for me.
I pepper's really I really do.
SPEAKER_03 (45:04):
I really do not like the chicken uh the chicken.
I don't like the chicken.
The chicken burger.
SPEAKER_04 (45:08):
Well, I didn't really chicken.
I didn't get any lemon flavoringout of it.
All I got was just that really.
SPEAKER_03 (45:16):
All I tasted, oh all I tasted was lemon.
To me, it was pure lemon.
Isn't that crazy?
SPEAKER_04 (45:21):
Oh, I just got the buttons.
Oh, I didn't like it.
Crunchy black pepper out of it.
SPEAKER_03 (45:25):
I did not so I as much as I appreciate it.
I did not like the lemon pepper.
I think it's fascinating youlove it so much.
That just goes to show ourpersonal preferences and taste.
Yeah.
Uh the bohemium garlic isinsanely good.
It was good.
It really is.
SPEAKER_00 (45:37):
It truly is good.
SPEAKER_03 (45:38):
I'm gonna say, if I if it were me, I would buy a uh
a bag or ten of the bohemiangarlic along with the Texas
Heat.
SPEAKER_04 (45:49):
Kind of mixy mix.
SPEAKER_03 (45:50):
And I would blend them together.
Oh, yeah.
So I it was a yeah, uh not atwo-jordan adventure, it was
just an adventure.
Yeah, definitely.
You didn't know what you'regonna get next.
Go for it, because man, thesetwo these two are super tasty.
SPEAKER_00 (46:04):
Uh my only beef with them is that they don't have to
make it.
If it's with all beef, with alljerky or most jerkies, is the
amount of added sugar, because Ican't have the sugar.
Oh, yeah.
Otherwise, I would have eatenthis whole thing already.
SPEAKER_06 (46:17):
Yeah.
SPEAKER_03 (46:18):
There's only a few.
I want to say, Melissa, you andI went and picked up a couple
trucks one time, and there was abeef jerky that was no sugar,
right?
SPEAKER_01 (46:24):
I was gonna say there's one or two brands out
there.
SPEAKER_04 (46:27):
I don't know about jerky.
We've done pepperoni.
SPEAKER_00 (46:29):
Oh, maybe that was it.
There's a couple of brands ofbeef jerky out there that are no
sugar.
SPEAKER_04 (46:33):
Probably the same one too, but yeah, yeah.
I've not tried the jerky, Idon't think, but we definitely
have done the pepperoni.
SPEAKER_03 (46:40):
Okay.
SPEAKER_04 (46:40):
Usually if we're on a road trip, I'll grab one of
those.
SPEAKER_03 (46:42):
Yeah.
It's amazing how much sugar isin everything.
It really is.
Like, uh, we were talking umwith uh actually Kayla and Eric.
Uh so Kayla runs our Panther uhfleet, and then Eric is one of
the maintenance uh people overhere at Highfield.
And um they were at our house uhoh, you weren't here.
No, I wasn't here.
(47:03):
Yeah, Eric weren't here.
Sorry, so it's just me talkingto him.
And we were talking about the uhthe food in Italy and and you
know, right now across Americais a whole conversation about
what's healthy in our food,what's not healthy in our food,
and you know, there's so muchconversation about how Europeans
eat so much healthier and andand Japanese and Australians,
and they don't allowpreservatives and additives and
(47:23):
all the stuff we have, right?
So there's all this huge debate.
And so she asked, they asked,like, uh, when I when we go on
our travels, because Eric and Ido travel uh quite a bit, do we
notice a difference in the waywe feel or anything like that?
And and I would say, I told her,I'm like, I I don't really
notice a difference in the way Ifeel.
Like food doesn't change me thatway.
(47:44):
Um, and I don't if I'm on adiet, if I'm trying to behave,
from trying to like not be a fatperson uh like I am now, um then
I I I will try to tame it down.
But if I'm in Europe on on oneof those trips and it's
somewhere I've never been, thatgoes out the window.
I really just want to focus onenjoying the culture, and I do
believe you enjoy culture a lotthrough the food people eat.
(48:05):
Sure.
Oh yeah.
So uh I'm very willing to eatmore than I normally would here
in America.
That being said, I don't believeI've ever gained weight on a
trip to Europe.
I don't believe I like I knowwhen we went to uh Japan last
year, I didn't gain any weighton that trip either.
To say that I'm eating more foodand I'm not gaining weight
(48:30):
probably says that the food is alittle healthier.
Possibly.
And the things I noticed, likein Italy specifically, people
talk about the bread.
Uh they don't have nearly thesugar content in their bread
that we do here in America.
SPEAKER_04 (48:43):
And they're also using more ancient grains, too.
Yeah.
Like where we're using GMOD andall those other kind of grains
are using ancient grains.
SPEAKER_03 (48:52):
Yeah, a lot of that is um not all of it, like people
think, but a lot of it is umillegal there.
SPEAKER_04 (48:58):
Yeah.
Yeah.
It's really hard to find thatthat ancient grain here.
They can.
Some people who are I don't wantto see haters out there, but
some people who are celiac orborderline celiac can get away
with uh eating ancient grain,but you like you have to do your
research to find those grains.
Yeah.
So it just means that, you know,they've not been tampered with,
(49:18):
they've not been geneticallymodified anywhere.
SPEAKER_03 (49:21):
Well, that's what's so so crazy about it.
Like, if you go to like umWalmart, which is the place you
want to buy your seeds from, uh,but if you go to Walmart, you go
to like we have a couple uhlocal nurseries here that have
huge seed selections, right?
And you look on the back ofthem, almost every single one of
them says this product isgenetically modified.
This product is geneticallymodified.
Like it's just it's so common.
(49:42):
I I do think there's probablypeople who are like, I don't eat
genetically modified foods whodon't realize you might you're
eating genetics.
You really are, you might be,yeah.
Um so I I don't know.
I thought that was uhinteresting.
It is an interesting um but thatthat it's the lower sugar
content and the fact they don'tadd sugar to everything, and um
I do think you walk a lot morein the European countries.
SPEAKER_04 (50:04):
Absolutely.
I don't know about Japan,because I've never been, but
were you walking along Japan?
Japan, yeah.
Yeah, so much more than you arehere in the States.
Like I feel like we driveeverywhere.
SPEAKER_03 (50:15):
Sure, but that's also building muscle.
So like is it a net zero Yeah.
SPEAKER_05 (50:21):
I mean when I lived there I didn't walk that much
more than I would here.
So it's a little different.
But I mean, everything like yousaid, those people would go
shopping like every other day.
So they have trash stuff thatthey're getting.
They're not getting theprocessed food that sits on the
(50:42):
shelf for a month and is stillokay.
Yeah.
SPEAKER_03 (50:47):
So that's one of our favorite things to do, actually,
is to go to a local grocerystore.
If you ever go to a foreigncountry and you're like, I wanna
what the locals do, go to thegrocery store.
Yeah, yeah.
You're gonna find out realquick.
And even if you don't speak thelanguage, I'm thinking every
grocery store we've ever beento, I can't imagine a single one
that I've it's not this way.
They're a they're they're nice.
(51:08):
Like no one's sure no one's likesure, get out.
It's not like a bar where you'renot the local people.
Grocery stores don't care.
And a lot of times you don'tlike we've been to grocery
stores uh where we didn't speakthe the tongue.
We it's a local grocery store,so they're not like catering to
American tourists, so they don'tspeak English.
Money changes hands.
They they don't tend to care.
Yes, you know.
SPEAKER_04 (51:28):
I like the vegetables that you can see or
the different products or wewent to that produce market in
France.
SPEAKER_00 (51:32):
We did.
And the the produce in there wasgorgeous.
SPEAKER_03 (51:35):
Those cherries.
SPEAKER_04 (51:36):
Those cherries, the something was vibrant, but they
weren't cheap, let me tell you.
SPEAKER_03 (51:40):
No, they were not.
SPEAKER_00 (51:41):
But they were beautiful.
SPEAKER_03 (51:42):
They were be they looked like if you pulled up
like Wikipedia and you werelike, show me the picture of
like what a perfect cherry lookslike, you'd look at it in
America, we'd go like, oh, it'sa wax cherry.
They're right.
They're like no.
No, it's that's actually howthey are.
Bananas.
The the the watermelons were uheverything.
SPEAKER_04 (52:01):
Even the green, the greens, you know.
SPEAKER_03 (52:04):
Yes.
All right.
Well, um, as I said before, wehave these crazy storms rolling
through towns.
So we are gonna cut out a littlebit early in this little shorter
of an episode.
I do apologize for that.
Uh, but we do have to make sureeverybody gets home safely.
Um, thank you to uh David andRona for the jerky.
Thank you for hanging out withus.
Uh Jerry, what am I forgetting?
SPEAKER_01 (52:26):
Make sure you hit that thumbs up button and the
subscribe button.
We see a lot of you out therethat are watching the channel,
but not hitting the subscribebutton.
It's free to do so, and itreally does help us with the
YouTube algorithm.
If you're interested in highfield trucking or anything that
we do over here, uh check us outat highfieldtrucking.com.
You can also give recruiting acall if you would like to speak
with a recruiter.
(52:47):
Uh teams, uh at 1833-Highfield,H Y F I E-L D.
Or that's 833-493-4353, optionone for recruiting, Monday
through Friday, 8-5 a.m.
8-5 Eastern Standard Time.
You get what I'm saying.
SPEAKER_04 (53:05):
I knew what you meant.
SPEAKER_01 (53:08):
Oh.
If you have any questions orcomments about the show, make
sure you leave it down below.
We do read all of those or sendus over an email at the
outerbeltpodcast at gmail.com.
We would love to hear from you.
SPEAKER_04 (53:19):
You can call at 5 a.m.
You're gonna get the recording.
SPEAKER_03 (53:22):
Yes, you're gonna be able to do that.
Yes.
Now you'll be asleep at thatpoint, so it's gonna be this
vicious cycle, but phone t.
That's anyways.
Uh well, until we meet again,uh, please stay safe and make
good decisions.
SPEAKER_00 (53:40):
Don't leave jerky on the table.
SPEAKER_01 (53:42):
And keep those will.
SPEAKER_06 (53:44):
Good night.
SPEAKER_01 (53:45):
Till next time.
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