Holiday Roads, Pecan Loads

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Bad intel travels fast. Facts travel farther. We kicked things off with post‑Thanksgiving stories—quiet weekends, Southern “polite bites,” and a heated dessert debate—before unboxing a generous pecan sampler from a listener team. The table lit up: praline versus cinnamon sugar, chocolate that overwhelmed the nut, and a mysterious white‑coated half that divided the room. Food memories opened a portal to regional nostalgia and the economics of everyday life on the road: Blue Bell versus local dairies, shrinkflation in the freezer aisle, and the slow march of squeeze bottles from ketchup to mayo to peanut butter.

Then we swapped the kitchen for a coastline. Picture a poolside lobster roll that actually lives up to the hype, crispy fries that stay crisp, and a Jeep chasing a map’s promise of a perfect loop. Reality? Permit‑only segments, cliffside gravel, and a strategic U‑turn. It made for laughs and a lesson: risk management isn’t just for dispatch. Whether it’s a mountain road or a soft rate board, good judgment pays.

That lens helped us decode the headline of the week: chatter that CRST was “shutting down” over‑the‑road. We walked through the original report, the company’s clarification, and the fuller picture that followed—roughly 200 trucks removed, some redeployed, and several hundred jobs impacted. Painful, yes, but not a collapse. We dug into fleet math, parked tractors, and why this contraction phase is thinning the herd before the widely forecast 2026 recovery. The practical takeaway for drivers and teams: anchor to stable, diversified carriers; protect cash; keep utilization high; and choose freight that aligns with resilience, not just rate.

Along the way, we offer gratitude for the people who keep critical shipments moving and the small rituals that keep spirits up. And for the curious: the white pecans were white chocolate, not yogurt—proof that even tasteful debates deserve a proper reveal. If this mix of road truth and real talk hit home, follow the show, share it with a driver who needs company, and drop a review so more folks can find us. Your support keeps the wheels turning.

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Episode Transcript

SPEAKER_00 (00:00):
These three um bachelors were at a bar the
night before their wedding.
They were at at the same hadhaving a wedding at the same
venue and they were sittingtalking and they decided that
they would meet up again forbrunch on Sunday, the day after
their wedding.
And um they needed a signal toshow how how how lucky they got

(00:22):
the night before.
And one guy was like, How aboutwe stir sugar into our coffee
and that tells us how many timeswe got lucky, what times we stir
sugar in the coffee.
Like, yeah, that's a great idea.
So Sunday morning, take a meetfor brunch, and the first
bachelor he puts two spoonfulsof sugar in his coffee and

(00:42):
starts stirring, and the secondbachelor he puts three spoonfuls
of sugar in his coffee andstarts stirring.
The the last bachelor he he putsa spoonful of sugar in his
coffee and they're like, uh, andthen he goes back and he puts
two spoonfuls of brown sugar inhis coffee.

SPEAKER_03 (01:12):
Hey everybody, welcome back to the Otter Belt.
I am Patrick.
Glad to see you.
It's been a little minute.
We had a little break, but we'reback for a couple episodes
before we have the holidaybreak.
Uh and as always, I'm here withmy friends, co-workers,
contractually obligated peopleto be here, starting with the

(01:32):
main man here on my left.
Jerry.
You call me off guard.

SPEAKER_07 (01:40):
We're not going in the right order.

SPEAKER_02 (01:42):
And of course, as always, Zoo Kini Bread.

SPEAKER_04 (01:45):
Eric.

SPEAKER_07 (01:46):
Buttermilk.

SPEAKER_00 (01:48):
My man.
Chili.
I remember what that means.

SPEAKER_03 (01:56):
Oh man, I see something about a Monte Carlo
and TBS.
Yeah.
Yeah.
Oh, yeah.
Oh, so it's been a good littlebreak.
We've been gone for a hotminute.
As most of y'all know, we dobank these episodes, which is
why sometimes our news sourcesaren't the most accurate.
Not accurate, up to date.
Up to date, yeah.
Um and uh sometimes that comesin our favor, as you'll soon

(02:17):
find out.
Uh but um other times it's uh,you know, we're actually playing
catch up over from Thanksgiving,but we're actually, as the
listener, you're you're like,well, this was this was weeks
ago, right?
So um we haven't seen each othersince Thanksgiving.
It's been a minute.
It has.
How was Thanksgiving?
Did you do anything fun?
Yes.

SPEAKER_06 (02:39):
We had leftovers and did nothing.

SPEAKER_00 (02:41):
Ooh, yes.
That's luxurious.
It was a great time becausethere were no dishes to wash.
Oh yeah?
Yep.

SPEAKER_03 (02:48):
I uh I found it interesting that I didn't get a
happy Thanksgiving from y'allfirst thing in the morning.

SPEAKER_06 (02:54):
Yeah.

SPEAKER_00 (02:55):
Interesting.
I don't think anybody got ahappy Thanksgiving from me any
time of day.

SPEAKER_03 (03:00):
I tell you what's funny though, actually.
Um typically in our we like wehave a staff chat.
And most holidays, you know,Merry Christmas, and there's the
30 Merry Christmases and 30,Happy Thanksgivings and 30 Happy
New Years.

SPEAKER_06 (03:15):
And all 30 hearts and likes and thugs.
Exactly.

SPEAKER_03 (03:18):
I have notifications.
And that's 30 times 30 becauseeverybody likes everybody's,
loves everybody's.

SPEAKER_06 (03:24):
It's a lot of chirping.

SPEAKER_03 (03:25):
It's a lot, it's a lot.
This Thanksgiving, not a word.
I was the first person to saysomething, and I was like, well,
this is weird.
Um and uh I think I sent a textover at like what 7 p.m.

SPEAKER_07 (03:38):
Yeah.

SPEAKER_03 (03:41):
Well, yeah, but that's because you went all
dramatic and flew out to uh NewHampshire or something and left
the state.
Left the state.
Uh Jerry, you left the state aswell.

SPEAKER_02 (03:51):
No, I was in North Carolina with my mom.
How was it?
It was good.
Who were you with?
Uh it was just my mom and Don,and uh we had a couple of my
friends come over who I hadn'tseen in a very long time.
And so just the four of us.

unknown (04:06):
Yeah.

SPEAKER_06 (04:07):
Did you do a big spread or you just do what you
normally would do?

SPEAKER_02 (04:10):
Originally it was supposed to be a small little
get-together, but Lord andbehold, you know, my mother.
She went all out.

SPEAKER_03 (04:17):
You mean your Southern Belle mother?
She could all out forThanksgiving?
Everything under the sun.
I don't believe you.

SPEAKER_02 (04:23):
Here I am trying to lose weight, and she made a
whole dinner spread, includingeight desserts and everything.

SPEAKER_03 (04:30):
Oh my goodness.

SPEAKER_02 (04:31):
Yeah.

SPEAKER_03 (04:31):
And as we're as I don't know how it is where y'all
are from, but in the South,you're raised, you take a polite
bite, no matter what.

SPEAKER_02 (04:36):
Oh, yeah.

SPEAKER_03 (04:37):
Like I I hated squash casserole growing up, but
I would dip me some, and I wouldhave a bite, and I would
struggle to get it down.
I would chug some sweet tea, butyou did that.
Otherwise, you were not, it wasnot a good day.
We were gonna have conversationsthat afternoon in the driveway.
It was like time to Jesus amoment.

(04:58):
That's right, yeah.
And then you went back in andyou had to you had to eat with
then mom or dad served you, andthat was not a bite.
No, no, then it was like okay,we're having squash casserole
for dinner.

SPEAKER_02 (05:10):
And it's you know, so same thing for you, I assume.
Oh yeah, but other than that, itwas great.
Nice, it was an awesome visit.
I hadn't seen her since June, sooh yeah, yeah.

SPEAKER_06 (05:22):
Very good.
I know we haven't really talkedabout it, but you haven't been
down there in a hot momenteither.

SPEAKER_02 (05:31):
I know, like up in the mountains areas, Boone and
stuff like that, they're stilldoing a lot of cleanup and
recovery and stuff where she'slocated, everything's good.

SPEAKER_06 (05:41):
That's cool.

SPEAKER_02 (05:41):
So and she didn't have a lot of damage, so she's
good.

SPEAKER_06 (05:44):
Nice, good.

SPEAKER_02 (05:46):
And when you say out in the boons, there's a town
called Boone.
Oh, okay.
So you're not trying to bedisrespectful.

SPEAKER_03 (05:52):
Okay, gotcha.
Gotcha.

SPEAKER_02 (05:53):
North of where she lives, there's a physical town
called Boone, B-O-O-N-E.
Um, is that how airy is?

SPEAKER_03 (06:00):
Is Boone the area where um I haven't spent a lot
of time in North Carolina atall.
But I think it's the there'slike a famous mountain or
something that's there.

SPEAKER_02 (06:10):
Yes.

SPEAKER_03 (06:11):
Okay.
I thought so.
Is that the Daniel Boone skiresort?

SPEAKER_01 (06:14):
No.

SPEAKER_03 (06:15):
It's the Boone's farm that's there.
Oh, yes.
It's where they grow the apples,the peaches, the blueberries,
the blackberries.
Watermelons.
The water-oh, of course thewatermelons.
Strawberries.
Well, you know, in theAppalachian Mountains, they're
known for their watermelon.

SPEAKER_06 (06:29):
What did you do, Miss Heather?

SPEAKER_07 (06:31):
You said you went to New Hampshire.
Um, yes.
And I I cooked four Thanksgivingmeals, so for Thanksgiving
meals?

SPEAKER_03 (06:39):
That's what so much you said.
Wow.

SPEAKER_07 (06:41):
For the Thanksgiving meal.
We Yeah, we got the turkey, butI made uh homemade stuffing,
mashed potatoes, sweet potatopie.

SPEAKER_03 (06:53):
Okay, are you team sweet potato pie or pumpkin pie?
It depends on it.
Melissa?

SPEAKER_06 (07:02):
Uh um sure.
I mean, by the time you addfresh whipping cream to the top,
does it really matter?

SPEAKER_07 (07:10):
Cinnamon maple whipping cream.

SPEAKER_06 (07:12):
Oh, well, see a pie.
What difference does it make atthat time?

SPEAKER_03 (07:14):
See, I disagree with you.
I think it should be fresh outof the can, ready whip.
No.

SPEAKER_06 (07:18):
Or cool whip.

SPEAKER_03 (07:20):
Cool whip.

SPEAKER_06 (07:21):
No.
It's gonna be fresh cinnamon,neat.

SPEAKER_02 (07:23):
I would say neither and pecan.
Pecan's my favorite.
Oh man.

SPEAKER_07 (07:27):
Straight sugar.

SPEAKER_00 (07:29):
It's gotta be a fresh pecan, though, because
after a while they start tostink.
They do.
They really get just oh mygoodness.

SPEAKER_03 (07:36):
But everyone knows the fresh pecans smell like um
smell kind of lemony.
Uh not lemy, uh minty.

SPEAKER_00 (07:43):
What?
No, I've never noticed that.

SPEAKER_03 (07:45):
Like a fresh pecan has like a minty kind of smell
to it.

SPEAKER_00 (07:48):
It's very interesting.
It really kind of is.

SPEAKER_03 (07:50):
Uh well, it's funny you mentioned that real quick.
We'll get right back to how uhyour holiday and Eric was.
But um since we're talking aboutpecans, yeah.
Uh, I would like to throw in ourtoday's sponsor.
As I was created a disaster.

SPEAKER_06 (08:07):
That was maybe taking the lid off was a bad
idea.

SPEAKER_03 (08:12):
But today our sponsor is um boy, I should have
thought this through.
Atkinson, yep.
Pecan company out of Wharton,Texas.

SPEAKER_06 (08:25):
Those Wharton, Texas folks.

SPEAKER_03 (08:27):
Those Wharton, Texas companies have learned to
advertise to the Outer Belt.
It's very strange.
I don't know why.
Um, but uh listen, we have avery strict policy.
If you send us food, we willadvertise for you.

unknown (08:40):
Yeah.

SPEAKER_03 (08:41):
It's fresh.
Ice cream's a little tricky.
But uh, but if you send us freshfood, we will certainly
advertise for you.
And uh this does come to uscourtesy of uh one of our teams.
Really cool uh story about thesepeople, uh or these pecans
rather.

(09:01):
Um the town why don't you holdthat?
So uh the town is famous for allthese pecan trees growing all
over town.
And so they have a pecan companyuh there that uh buys up pecans
that are left over.
And uh this team that uh driveswith Highfield, they actually
have pecans on the trees ontheir farm.

(09:22):
They take as much as they'regonna eat, and then they sell
the overage to this pecancompany, this candied pecan
company.
So it's impossible to trackbecause lots of comp people do
the same thing, farms do thesame thing.
But some of these pecans may bepecans they grew on their trees.

SPEAKER_00 (09:43):
I was talking to the team today.
You can't.

SPEAKER_06 (09:44):
I don't think that they're gonna be from their
farm.

SPEAKER_00 (09:47):
And and they said that for this particular batch,
they asked the company to pleaseuse only their pecans.
Now it's a whole process.
I mean, they gotta stop the lineand they they tag them like they
do cattle.

SPEAKER_03 (10:02):
Yeah, and then they have to take the tag off.
It's a it's a it's more like ait's more like a TJ Maxx.

SPEAKER_07 (10:08):
It's like a$500 uh thing of pecans.
It really is.
Because of all the extra effortthat went into that.

SPEAKER_00 (10:15):
There was a lot of labor that went into it.
Yeah.
Yeah.
A lot of labor.

SPEAKER_03 (10:18):
It's like what uh$12 a pecan.
Exactly.

SPEAKER_06 (10:22):
Well, I want to say that I was looking at it.
There there wasn't a brochure,and there's nothing you can do.

SPEAKER_03 (10:27):
I gotta say real quick on the back.
Can I interrupt you real quick?
So if you are, and and and you Iwant you to do this for me, but
if you are listening to theouter belt, you might be like,
what are they talking about?
So Melissa, could you pleasedescribe what Vince is holding
in his hands?
Hands plural, because one handwon't hold it.

SPEAKER_06 (10:44):
Yes.
So it is a one, two, three,four, five, six divider um
plastic container that has sixdifferent types of nuts in it.

SPEAKER_03 (10:53):
Platter tray, right?

SPEAKER_06 (10:54):
Platter tray, yes.
Kind of like a veggie tray thatyou'd get from your grocery
store, but it's got nuts.
Holiday season.
Think holiday season, andthey've got the the you've got
options for for nuts.
So it's got two different sugarycrusted ones, and I don't know
if one's gonna be like sweet andone might be savory.

SPEAKER_00 (11:11):
We call those pralines.
Sorry.
Oh, it's definitely a proline.

SPEAKER_06 (11:15):
Um, I'm from Oregon.
You'll have to forgive me.
I think and then I think thechocolates, either one might be
a milk and one might be a dark,but they both might be milk
chocolate.
And then they have plain halfones.
They're all half, nice,beautiful half ones, too, by the
way.
Yes.
Um, and then there's some thatare white.
Um, and we're kind of dividedhere on the outer belt uh with

(11:36):
either yogurt or whitechocolate.
They do look a little moreyogurt covered than white
chocolate.
Um, but uh exciting.
I'm I I they're beautiful nutsthough.
The plain ones are justgorgeous.
Yeah, it's a very nice.
I say they're milk andsemi-sweet.

SPEAKER_03 (11:51):
I I agree with you.
I think milk is semi-sweet, andI think they're cinnamon and
regular uh pollen.

SPEAKER_06 (11:56):
Oh, they are different colors.
These look do look like they'resome it does say
AtkinsonPecan.com.
Yes.
I bet you you could order if youwanted some.

SPEAKER_03 (12:05):
You know what would be fun?
Let's let's play a game.
Um we're all gonna try a pecanreal quick.
Yeah, it's gonna be awesomelistening to us eat pecans.
Um, but real quick, yes, what doyou think the white colored
pecan is?
Drop us a comment, let us knowwhat you think.
We will tell you.

(12:26):
Should we do it at the end ofthe episode or should we do the
beginning of the next episode?

SPEAKER_06 (12:28):
We should do at the end of the episode.

SPEAKER_03 (12:30):
The end of this episode.
Okay, let us know what youthink.
We're very curious, and then letus know did you get it right or
were you wrong?
And be honest, we know you canfib.
Uh, but real quick, pause theepisode, uh, write down what you
think it is.
If you're driving, don't pausethe episode and write down what
you think it is because you'redriving.
Uh just keep it in the back ofyour mind and what you think it

(12:50):
is now, and then at the end ofthe episode, or at the end of
your drive shift, you know, tagus on there real quick, say, oh,
I thought it was so-and-so, anduh, let's play along.
It'll be a lot of fun.
Uh, I am gonna go ahead.
Uh, should we all do our ownlittle vote round of voting?

SPEAKER_06 (13:02):
I think they're yogurt.

SPEAKER_03 (13:04):
I think it's uh vanilla.
I think it's like I think it'slike a vanilla icing.
Like a vanilla icing.
Uh uh zucchini bread, you'reyou're the you're our master
baker.

SPEAKER_07 (13:15):
I believe it is yogurt.

SPEAKER_03 (13:17):
Oh, okay.
It's two yogurts, one vanilla,Eric.
Vanilla M.
White chocolate.
Oh, okay.
Oh, it could be that.
Yes.

SPEAKER_02 (13:26):
I say yogurt.

SPEAKER_00 (13:27):
Oh.
Earlier when the question wasasked, my initial response was I
think they're white chocolate.
Nope, that's not true.
My initial response was I thinkthey're yogurt.

SPEAKER_06 (13:37):
You did say that upstairs.

SPEAKER_00 (13:37):
I did say that upstairs.
I said it down here too.
I think they're yogurt, theylook like yogurt to me, just
with like the sheen, but I Ihave done some cheating.
I mean some um some research.

SPEAKER_03 (13:47):
Yeah, but let me ask you this.
When was the last time I can'tsay yet, though?
When was the last time you hadsolid yogurt?
Yeah, don't tell them what itis.
Okay.
When was the last time you hadsolid yogurt?
Mine always comes with fruit atthe bottom.

SPEAKER_00 (14:00):
No, I just do regular yogurt.
Yeah, but I am a fan of theYoplay fruit in the bottom, a
peach fruit in the bottom.
Oh, I banana strawberry.

SPEAKER_07 (14:09):
There's six sections and there's six of us, so are we
each gonna choose one?

SPEAKER_06 (14:12):
Vince is going plain.
I see why he's going plain.

SPEAKER_03 (14:16):
He is a he is a plain well, he is a plain Jane,
one might say.

SPEAKER_06 (14:19):
Who's doing the white?
Somebody's gotta have tastebuds.

SPEAKER_03 (14:22):
Uh I'll add zucchini bread.
She has better taste buds thanthe bigger.

SPEAKER_06 (14:25):
Do you want to do white?
I can do white.
And I love pralines.

SPEAKER_03 (14:27):
Which color do you want to know?

SPEAKER_06 (14:31):
Okay, so you're doing that one.
I'm gonna do this one.

SPEAKER_03 (14:35):
Wait, which which which one did you do?

SPEAKER_00 (14:37):
Which section did you draw from?

SPEAKER_06 (14:40):
So we've we've done from this side.

SPEAKER_00 (14:41):
Okay, there's two different pralines, okay.

SPEAKER_06 (14:43):
All right, so he did the redder of the two pralines.

SPEAKER_00 (14:46):
Cool.

SPEAKER_06 (14:46):
I do think these are the same.
Well, the chocolates, but we'llnever know.

SPEAKER_03 (14:50):
Um we won't.

SPEAKER_06 (14:52):
You're gonna do to the so I'm doing this, that
other proline.

SPEAKER_03 (14:57):
Oh I can't have sugar.

SPEAKER_06 (14:58):
Give me the other one, I'll do the other
chocolate.

SPEAKER_03 (15:00):
No, he can only do regular.
Where's your regular one?
Right here.
Nobody's in my hand already.

SPEAKER_02 (15:06):
I don't want his.

SPEAKER_08 (15:07):
It's a feeling.

SPEAKER_03 (15:11):
Oh, this is Christmas.

SPEAKER_06 (15:13):
Oh.

SPEAKER_03 (15:14):
All right.
And we're gonna get a we'regonna enjoy, we're gonna enjoy
these real quick, and we'll beright back with you.
Well, I gotta say, two thumbsway, way up for what I had.
It was fantastic.

(15:35):
I had the praline pecan.
I love praline pecans.
Uh I love the praline candy.
Like, just that's just man, thatmakes me miss the south.
You know what I mean?
That's just some things thatjust warm your heart.
Now, praline, that is just bakedsugar, right?
Yes.
Oh, God, I love it.
It's delicious.

SPEAKER_06 (15:56):
So you're praline or praline?
Depends on how you say it.

unknown (16:00):
Yeah.

SPEAKER_00 (16:01):
Or it's like pecan or pecan.

SPEAKER_06 (16:03):
Well, it is like pecan or pecan pecan.

SPEAKER_03 (16:06):
Fun fact, the wonderful sender of this gift
clarified that for us.
Yes.
In Horton, Texas.
Yes.
Um, a pecan is a nut that growson a tree, they candy it covered
in chocolate and eat it uh wholeor halved.
A pecan.

(16:26):
It is a peanut outhouse.
Yeah.

SPEAKER_06 (16:28):
Yep.

SPEAKER_03 (16:31):
Yep.
Where I lived in in South uhLouisiana, a pecan was a can of
Lesour's peas.
But I mean I can certainly seehow everybody has sure their own
uh interpolation of that.
But uh no, mine was uh it wasreally, really good.
So who got what and uh how didyou like it?
And whoever had the the um whitepecans, we're gonna keep that

(16:56):
quiet and not say what it was,but you could at least say how
you liked it.
So Eric, which one did you have?

SPEAKER_01 (17:01):
I had the cinnamon pecans, which I liked a whole
lot, and my second one was thewhite pecan, which I can't say
now.

SPEAKER_03 (17:08):
Ha ha! So uh the cinnamon pecan, is it just
cinnamon roasted pecans or wasit a cinnamon praline you felt
like?

SPEAKER_01 (17:15):
I think it was cinnamon praline, cinnamon
covered something else.

SPEAKER_03 (17:19):
Okay, yeah, I kind of agree with that.

SPEAKER_06 (17:21):
Cinnamon sugar.

SPEAKER_01 (17:22):
Yeah, yeah.

SPEAKER_06 (17:22):
Like it was a pretty it was a praline.
It was crunchy.

SPEAKER_03 (17:24):
It was a what?

SPEAKER_06 (17:25):
The pralines.

SPEAKER_03 (17:27):
I don't remember there have been any pralines, do
y'all?

SPEAKER_06 (17:29):
Uh, because I'm from Oregon, that's the way we say
it.

SPEAKER_01 (17:31):
Um she's from the religious people.

SPEAKER_08 (17:34):
I had water religions.

SPEAKER_00 (17:37):
I I knew them as pralines too.
I mean, we used to have pecanpraline ice cream and we caught
a pralines in LA.

SPEAKER_06 (17:43):
I overindulged, I had three.
Um, I did the one chocolate andwhile I enjoyed the chocolate,
it was great.
I missed the nut.
The nut was in there, but therewas a little more chocolate
ratio to the nut.
So it was more like just a pieceof chocolate.

SPEAKER_03 (18:00):
Was it good quality chocolate?

SPEAKER_06 (18:01):
It was.
And then I had the cinnamonpraline next.
Uh delicious, delicious.
Nut came forward, all of that.
And then somebody mentioned thatthe other chocolate wasn't just
a chocolate like we thought.
It actually was like a toffee,uh score bar y kind of, you
know.
So I had to go back to that one.
Again, same feeling with thatthough.

(18:22):
The nut seems to have gottenlost in the uh nut to chocolate
ratio, so but still delicious.
I would put it on, I would putthe spread out for holidays or
just eat the whole darn thingmyself, but that probably
wouldn't be very conducive towait.

SPEAKER_03 (18:38):
No, but it does look like a or sugar levels.
It looks like a great Saturdaywhen it's snowing outside and
there's nothing to do, and youthrow the Hallmark channel on.

SPEAKER_06 (18:47):
Yep.
Just saying.
Yep, hot cocoa or something.

SPEAKER_03 (18:50):
Mr.
Uh Jerry, you had the mostinteresting of them all.
Very complicated flavors.
How did you like it?

SPEAKER_02 (18:57):
I loved it.
It was so complex.
It was very nutty, it was verybold.
Oh.
Um, I had the plain one.
It was very good though.
Was it salty, plain, nope?

SPEAKER_01 (19:11):
Peppered?

SPEAKER_00 (19:12):
No, just regular.
I had a plain one too, and itwas like Jerry said, it was a
delicious nut.

SPEAKER_06 (19:17):
Again, they're nice, they're nice halves.
They're they're not broken,they're not chipped.

SPEAKER_00 (19:21):
They're not dried and shiveled up.

SPEAKER_02 (19:22):
No, yeah, it wasn't like a Walmart baking or
something like that.
This was a good quality nut.

SPEAKER_01 (19:29):
Each one of the plain ones is about an inch
long, so they're not small byany means.

SPEAKER_03 (19:33):
No, no, they're they're very good.
They're very good.
And and and you know, the onething about like a f uh fresh,
really good pecan like this, oreven a walnut or something, is
you have such a short shelflife.

SPEAKER_06 (19:45):
Oh yeah.

SPEAKER_03 (19:46):
You know what I mean?
It's like we have to we have toget through this in the next
couple days.
When you're listening to this uhpodcast, that needs to be gone.

SPEAKER_06 (19:57):
I think it would all freeze well too.

SPEAKER_03 (20:00):
No, I don't think that's the truth at all.
I don't know.
I think it has to be gone.

SPEAKER_01 (20:05):
I don't remember grandma freezing her pecans.

SPEAKER_03 (20:07):
No, I don't.
It has to be eaten.

SPEAKER_06 (20:10):
It has to be eaten.

SPEAKER_03 (20:11):
Well, you were asking about do we have little
sandwich bags upstairs to beable to break it all up?
And so naturally, yes, it willbe gone uh by the time the
listener hears this episode.
But uh what's not gone, you canmake into some zucchini uh
zucchini pecan bread.
Ooh.

SPEAKER_07 (20:31):
Just saying.

SPEAKER_03 (20:32):
All right.
And what uh so I uh deducinghere, yes, I believe you have
the mystery.

SPEAKER_07 (20:39):
I did have the mystery.
It was very delicious.
Um and there was a lot of flavorin it.

SPEAKER_03 (20:49):
Yes.

SPEAKER_07 (20:50):
It was good.

SPEAKER_03 (20:51):
Well, YoPlay does that.

SPEAKER_06 (20:56):
She's not giving it up.
She's holding her secret tightuntil the end of the episode.

SPEAKER_07 (21:00):
Yeah.
No hand.

SPEAKER_03 (21:03):
Alright.
Well, uh, I had uh, I'm notgonna lie, I had one of each uh
during the break, and um theywere all really, really good.
I am not uh in your camp,Melissa, with the chocolate
ones.
I don't mind, but I also lovechocolate, so it's like you
could put broccoli in chocolate,and I'd be like, Yeah, but it's

(21:26):
chocolate.
I don't it really was we shouldtry that.
Uh after this.
Um I I just I just lovechocolate, and it's a really
good, it is a really goodchocolate.
And the and the one with thetoffee-ish kind of it oh, I
think all the coatings were agood quality.

SPEAKER_07 (21:44):
No matter what they put over the pecan.
Yes.
So you start with the qualitynut, and then they put quality
product over that coatings,toppings, ingredients over that.
So everything was delicious.

SPEAKER_03 (21:56):
I think Jerry nailed it.
It's not the Walmart uh quality.
This is uh, you know, when Ithink of like top line
producers, I think of like Harryand David, I think of Priesters
Pecan, I think of those likereally high-end boutique
companies, they're clearlythere.
And it's funny because so forme, the the thing I love is is
is I did get the pecans atWalmart with my mom in the

(22:18):
baking aisle, and we crushedthem up and she made cakes and
stuff with them.
And I did go to Priesters Pecanwith my mom and do the pecan
pies.
That's where I first discoveredchocolate pecan pie, because
that doesn't exist in SouthLouisiana.
There's no such thing aschocolate chip pecan pie.
It just doesn't.
Uh so going and having those,which are Georgian pecans, not
Texan pecans, so uh, you know,they're a little different.

(22:42):
Um and uh and really getting toexperience all of that.
So um this just brings backthose floods of memories, you
know.
So it's not only is itdelicious, but it's also
reminiscent of uh a really greatmemory with uh my old folks, you
know.

SPEAKER_06 (23:00):
Well we thank Ramona and David for another little
taste of uh Wharton, Texas.

SPEAKER_03 (23:06):
I can't wait to see what's next.
I uh I don't know if Bluebell Idon't know if Bluebell has a
creamery in Wharton, Texas.
I'm not real sure how you get ithere, but they've got things
called ice packs.

SPEAKER_02 (23:20):
Bluebell is uh North Carolina.

SPEAKER_03 (23:22):
Uh no, bluebell is oh, but bluebell is Texan.
You don't know that?

SPEAKER_02 (23:26):
Yeah, but they originated in North Carolina.

SPEAKER_03 (23:28):
Oh no, nay, nay.
No, no, you may be thinking ofmy other favorite, Mr.
Krispy Kre.

SPEAKER_02 (23:35):
Well, no, I know that.
That's a been to the originalKrispy Kreen many a time.
Yeah.

SPEAKER_06 (23:41):
I'm jealous.
Did you say many a time?

SPEAKER_02 (23:44):
Many a time.
I used to live like 20 minutesup the road from there.

SPEAKER_06 (23:49):
Oh yeah.

SPEAKER_02 (23:50):
He has his own little name tag.
He's never worked there.
I'm just saying.
I could have sworn Bluebell wasoriginated in North Carolina.

SPEAKER_00 (23:56):
Bluebell originated in Brynham, Texas in 1907.

SPEAKER_02 (24:00):
Might drop it.

SPEAKER_00 (24:01):
As the Brynham Creamery Company.

SPEAKER_03 (24:03):
Yeah.

SPEAKER_02 (24:04):
I love me some bluebell Oscar.

SPEAKER_03 (24:06):
I love Bluebell.
I saw Bluebell will now ship.
Uh because in South LouisianaBluebells in the sh in the in
the you had them too, right?
In in uh in Lafayette area,bluebell ice cream?

SPEAKER_01 (24:16):
Uh not so much.

SPEAKER_03 (24:18):
Oh, really?
Okay, you're actually closer toTexas than we were.

SPEAKER_01 (24:22):
Not uh for my childhood, I don't remember so
much of that.

SPEAKER_03 (24:25):
Do you not remember them not having it, or y'all
just never bought it?
Because for us Oh, in thestores, yes, we didn't buy it.
Okay, yeah.
Let me go, let me just step backand say real quick.
Let me backtrack my statement alittle bit.
So uh Bluebell was always thepremium expensive ice cream
because we didn't have Ben andJerry's.
That came, it came in my highschool years, Ben and Jerry's
finally made it down, Louisiana.

(24:46):
But we didn't have Ben andJerry's.
So Bluebell was the top-notchexpensive high-end ice cream.
And if you haven't had Bluebell,do it.
Did they have a Lysteriaoutbreak and kill a bunch of
people?
Yes.
But they've moved on.
Um so it's uh but that was theexpensive stuff.
I mean, it was like back in theday, it was like$3.50 for a half

(25:07):
gallon.

SPEAKER_06 (25:07):
Oof.
That's spindy.

SPEAKER_03 (25:09):
But uh KB drugstore had, you know, a half gallon and
a square box that you opened upand then you sliced.
It would slice.
Yeah, you slice the cardboardbox.
Yeah, a cardboard box and thelittle thing the front came
down.
Yep.
They had that for like 99 cents.
So$3 was three times the price.
You know, and then this is backwhen Vianetta was$2.50, you

(25:33):
know.
So I mean it was it was superhigh-end ice cream.
And uh so we never had it.
But when I would go to friends'houses, they would sometimes
have it, and uh man, theirchocolate chip cookie dough,
just uh amazing.
Their banana pudding, uh oh.
Starting to banana pudding icecream, yes, yes, ma'am.

(25:54):
Uh the thing about it, so inColumbus now, you can actually
well, I guess anywhere, they'llactually ship to you.
And I was curious.
Four gallons is the minimum, orfour half gallons is the
minimum, and I'm like, I couldprobably do that.
I got a deep freezer in the inthe basement.

SPEAKER_07 (26:08):
Might have to get rid of a few things first.

SPEAKER_03 (26:10):
It was it came out to like$32 a half gallon.
And I'm like, Oh my, I I don't Idon't like Ben and Jerry's that
much.
I mean I have uh bluebell thatmuch.
Jeez.
Not when we can get Ben andJerry's here.
Right.
Uh but uh yeah, no, they were uhthey're really good.

SPEAKER_02 (26:28):
Do they still do the gallon?
I know for a while like theywere the only company that still
did full-size gallons.

SPEAKER_00 (26:32):
Is it gallon or half gallon?
I might be saying it right.
Half gallons with those ship.
I think they're either ship ahalf gallon, a pint, or four
half gallons, um looks liketwelve pints or twelve cups.

SPEAKER_03 (26:44):
I think you're thinking of half gallon, because
the gallon was the uh the the uhplastic one with the handle.
With the handle.

SPEAKER_02 (26:51):
Yeah, but like in North Carolina growing up, like
I know when they used to alwaysdo a gallon, and then companies
started shortening and doinghalf gallons and they smaller
packaging and stuff like that.
And bluebell at the time was theonly one still putting out full
gallons at the same price.
Yeah, that's not ice creamthough.

SPEAKER_07 (27:08):
It is ice cream.
No, it's not air always came inthe gallon bucket.
Yes.

SPEAKER_03 (27:14):
That was all I mean you didn't get the small one,
you got blue bunny gallon, butyeah, no, so for us growing up,
we got the half gallons of uhbluebell, and they were still
still says still half a gallon.
Are you sure you're so I'mwondering if you think of that?
Because like the modern ones,like uh if you go with um Briars

(27:34):
and those kind of companies,they're less than a half gallon.
They're like because the halfgallon is four quart, no, two
quarts.
Two quarts.
Two quarts.
Uh if you get briars, it's likeone point seven five quarts.
That's what I'm thinking.
So they're they're like gallon.
There's a name for that.
It's um not inflation, it'sshrinkflation.
Shrinkflation, yeah, where theylike uh power or not power,
gatorate is twenty-eight ounces.
It used to be thirty-two.

SPEAKER_00 (27:55):
So for the same price as it was before exactly
so our premium ice cream wasUmqua.

SPEAKER_03 (28:00):
Oh, it was what?

SPEAKER_06 (28:01):
Umqua, which is an Indian tribe, but there's also a
county and a this and a that,and there's this dairy called
Umqua.
Uh they do cheese and just dairyproducts in general.
Good stuff, and it's very, veryhigh-end.
And so ours was typically umTillomick does does it too.

(28:24):
Same thing.
Yeah.
Uh, names of Oregon.
Not gonna find those out here.
Uh, but those were our ourpremium ones.

SPEAKER_03 (28:30):
And uh well Tillamick does cheese out here,
right?
Yeah, but she wouldn't.
But you'll find their ice cream.

SPEAKER_00 (28:34):
You won't find their ice cream out there.

SPEAKER_07 (28:36):
But you can get ice cream in Iowa for Tormoke.

SPEAKER_00 (28:38):
Ours was usually close enough to Oregon, though.

SPEAKER_06 (28:40):
You know, IGA brand in the square.
Mama do Neapolitan, so you gotoptions.

SPEAKER_03 (28:47):
Absolutely.
Options.
What?
Well no, not with my dad.

SPEAKER_06 (28:51):
You got a slice and you got all three.

SPEAKER_03 (28:53):
And you took a courtesy bite of each flavor.
And what you would do as a kid,because we didn't like the
white, uh, I still mix it.
You no, we would just let itmelt.
So you need the chocolate andthe strawberry, but you'd leave
a little bit, you'd let it milkuh melt, and then you would stir
it all up, and then you have uhbasically like chocolate
strawberry milkshake.

SPEAKER_06 (29:13):
Yes.

SPEAKER_03 (29:14):
Or milk, I guess, really at that point.

SPEAKER_06 (29:15):
You had to do something with the vanilla.

SPEAKER_03 (29:16):
Yeah, it was no good.
Or if you were, oh, if mom anddad were feeling really good,
you would get some chocolatesyrup.

SPEAKER_06 (29:26):
Oh yeah.

SPEAKER_03 (29:26):
And back in the day, Hershey's was the only option.
There was no great value syrup.
It was Hershey's was it.

SPEAKER_06 (29:35):
Did you do yours out of the can with the plastic lid
that went back on?
And mom would use the beer cantriangle and pop one side big
and the other side small andpour?
No.

SPEAKER_03 (29:46):
No, we had the plastic with the squeeze.
I am it's funny, isn't it funnyhow like plastic squeeze has
like over the years has has beenadopted to other things?
So like I grew up with uh theplastic squeeze uh uh chocolate
sauce.
I grew up with the plasticsqueeze, um ketchup and mustard,

(30:07):
those have always been plasticsqueezes.
Mayonnaise didn't come aroundtill I was in college, not not
mayonnaise in general, but theplastic squeeze.
Right.
We had a glass jar, that was theonly option you could get was a
glass jar.
And I remember when they went tothe plastic jar, but you still
couldn't get it to squeeze tube.
Like, that's insane.
And then when that came out, itwas like, what?
And then it was like, well, howdo you measure out you squeeze

(30:30):
out into your measuring cup?
Like it was just weird becausewe're so used to like you just
take the measuring cup, you dipit in the wide mouth jar and
move on.

SPEAKER_05 (30:37):
I think there's a time and place for squeezable
mayonnaise, though.
Uh sandwiches.
Yeah, but not like potato salad.

SPEAKER_07 (30:44):
You're getting why not?
You're getting the jar forpotato salad.
Put it in there until it looksabout right.
You measure with your heart, youstir.
You'd be there squeezingforever.

SPEAKER_04 (30:53):
You're a baker?
Yeah.
Oh.
My mom's a baker.

SPEAKER_00 (30:57):
Who measures mayonnaise for potato salad?
My my baking moments.

SPEAKER_07 (31:03):
I don't mean measure, but you're not gonna
squeeze.
You're gonna scoop squeeze topost.
You can squeeze just as easilyas scoop, and then I'm not
getting a utensil dirty.

SPEAKER_05 (31:21):
Are you doing have it?
Are you doing it squeezable?

SPEAKER_03 (31:23):
Are all of your potatoes the exact same thing?
I don't know.

SPEAKER_05 (31:28):
No, the squeezable is not the same as a big tub of
of man-based.
It's not, it's less.
So that's why I would do it.
Uh a big tub of exactly insteadof a squeezer.
What is she talking about?
Listen, she's cut off.
So uh she just needs to stickwith baking.

SPEAKER_03 (31:43):
I don't know now that she's saying we
willy-dilly-do things.

SPEAKER_06 (31:47):
I'm not saying I measure my mayonnaise.
What I'm saying is it's easierto use and you get more for your
bang than you're gonna do.
You do if you're using a tub ifyou're making potato salad.

SPEAKER_03 (31:57):
Absolutely.

SPEAKER_06 (31:58):
Not not as squeezable.

SPEAKER_03 (32:00):
Well, so my convenience costs.
So my mom, and we've talkedabout how she's a master baker
and all this stuff, right?
Or was.
Uh, she was one person who likestuna fish salad, potato salad,
whatever.
You all of that was measured.
Oh no.
And it was the exact same everysingle time.
Like, she was just I feel sorry.
You can replicate everythingalways because you always do

(32:23):
measurements of absolutelyeverything.
And uh there was no to taste.
To taste was not a includedconcept in my learning how to
cook from my mom.
Uh it was if it said a quarterteaspoon of salt, we we we uh
took the lid off the salt and wedipped in and and and we and we

(32:48):
did the little thing across it,and you put that in.
That it was just everything wasthat way.
Uh so no, I can't relate to anyof this you're talking about.
But now they have squeezablepeanut butter, that's wrong.
But you know crazier, they havesqueezable peanut butter and
jelly.
I know.
How do you mix within thesqueeze?

SPEAKER_07 (33:04):
I don't get it.
I mean, it's not like it's anepoxy where you squeeze and it
comes out equal on both sides.

SPEAKER_03 (33:09):
But even those aren't like even those aren't
necessarily perfectly even.
One's bigger than the other.
It doesn't make any sense.

SPEAKER_07 (33:16):
No, I'm sorry.

SPEAKER_03 (33:17):
Peanut butter, you get your edges on the peanut
butter, so you put jelly inthere and you get a seal, and
it's like they have yogurt now,they call go-gurt in a plastic
thing that they use to coverpecans.
It's crazy.

SPEAKER_05 (33:29):
I know.
That's hilarious.
So what did you do forThanksgiving?

SPEAKER_00 (33:35):
Can we go back to Bluebill real quick?
Yes, please.
$134 for four half gallonsreasonable.
Reasonable, very reasonable.
Reasonable$33.50 per halfgallon.

SPEAKER_03 (33:46):
I said$34.
I was wrong.
I'm sorry.
Playing by the price is rightrules.
There you go.
I lost.

SPEAKER_06 (33:50):
Quick, quick.
Do you know Graters has a bananacream ice cream, and it's
delicious.

SPEAKER_03 (33:54):
I did not know that, but I will tonight in a couple
hours.

SPEAKER_02 (33:57):
So let me talk to my mom, see how much she can ship
it up here for.
Because she can get it rightthere and sell it.

SPEAKER_03 (34:03):
I'm going to Houston tomorrow.
I'm going to Houston tomorrow.
As long as their freezer works,they can put what at least two,
two to four hacked out in there.
There you go.
And I'll sell you one for$35.

SPEAKER_07 (34:14):
It keeps going up every time he says it, right?
It was$35.

SPEAKER_03 (34:21):
Well, with their$38, you could try it.

SPEAKER_06 (34:24):
Can you ship Umqua?
That'd be curious to know whyEric shares what he did for
Thanksgiving.
Um, like Umpire but Umqua UM.
Umqua.
So while Vince is looking up ifyou can ship Umqua ice cream to

(34:44):
us here in Ohio, uh, what didyou do for Thanksgiving?

SPEAKER_01 (34:48):
I enjoyed a lovely lobster roll and crispy fries on
the side of the pool.

SPEAKER_06 (34:54):
Was it nice and toasty, warm where you were?

SPEAKER_01 (34:57):
Not too much.
Not too hot, not too cold, clearskies, only thing I had to worry
about was sunburn.

SPEAKER_06 (35:03):
Did you get one?

SPEAKER_01 (35:04):
No.

SPEAKER_06 (35:04):
How was your lobster roll?

SPEAKER_01 (35:07):
Pricey.

SPEAKER_06 (35:08):
Was it tasty?
Yes, very it was worth thepricey.

SPEAKER_01 (35:11):
Butter on the bun.
It was so good.

SPEAKER_06 (35:13):
Ooh, that sounds yummy.

SPEAKER_03 (35:14):
It was so good.

SPEAKER_06 (35:15):
Did you have the same Thanksgiving?

SPEAKER_03 (35:16):
I may have.

SPEAKER_06 (35:17):
Oh, lobster roll with crispy fries?

SPEAKER_03 (35:19):
I would to me it was more like the day before Chris.
Uh before Christmas.

SPEAKER_01 (35:22):
The day before Thanksgiving?
Yeah, it maybe been the daybefore.
It was my thankful thing.
Oh, that's all you were thinkingof?

SPEAKER_06 (35:29):
That was yeah.
Sunshine, crispy fries, and alobster roll.
What what more do you need?
No, it was inside.

SPEAKER_03 (35:34):
It was Yeah, it was pretty epic.
I'm not gonna lie.
Uh that lobster roll, they'relike we were trying to figure
out what to do earlier in theweek.
The restaurants all had greatreviews, but they're super
expensive.
And we're like, oh, we're notdoing this.
Uh and the the hotel we'restaying at had a um I don't know
if y'all stayed in a hotel likethis.

(35:54):
I think Embassy Suites is kindof this way, and there's a uh
Jury Inn does this where theyhave like a free dinner happy
hour thing for a couple hours.
You can go downstairs and theyhave a couple little items to
eat.
Sure.
Um, maybe loaded baked potato ornachos or cheeseburgers or flay
of fish or something.
Uh so the hotel we were at hadwas similar to that.

(36:14):
And we're like, well, that'sfree, and this is like six
million dollars.
Uh we'll do the free one.
So we did that most nights, uhour most at nights, and then we
didn't eat anything.
Do big breakfast, no lunch, andthen at night.
And uh this was one of themornings where we got up really
early, and then went to thepool, spent all day by the pool,
and so it was like, well, theone thing that kept coming up

(36:37):
was the lobster roll.
And so I was like, I'm gonnalook this lobster roll uh
restaurant up because I didn'tknow which one it was at the
place we were at.
And I'm like, and then we'll gothere.
Like, we'll I was surprisedthey're gonna be like, hey,
let's go, whatever.
Come to find out it is theactual pool restaurant.
Oh, yeah, like I had no idea.
And so I'm like, exactly.

(36:58):
I'm like, oh, this is great.

SPEAKER_01 (36:59):
So talk about delivery, and they walked it up.

SPEAKER_03 (37:02):
Yes, they literally rocked by and they were like,
here, and they it was like a bigenclosed tray.
I've never seen anything quitelike it.
Uh, and then you lifted the lid,and it was just everything was
it was really nice.
It was very cool.
Uh and uh the lot they were notjoking.
The lobster roll was no joke, itwas insanely good.

(37:23):
Overflowing.
The lobster uh overflowedabundantly.
It was, you know.

SPEAKER_01 (37:29):
And when I say crispy fries, I'm talking about
the fries.
You can eat them and then leavesome for like 15-30 minutes
later, and they're not soggy.
They're still just as crispywhen they were served.

SPEAKER_06 (37:39):
Oh nice.

SPEAKER_03 (37:41):
Yeah.

SPEAKER_06 (37:41):
They were good fries.

SPEAKER_03 (37:42):
They were.
And uh the uh ketchup was servedin like the little ramekins, so
you weren't trying to ripindividual little packets and do
all that.
It was so fancy.
Yeah, very classy.
Very classy.

SPEAKER_07 (37:55):
You didn't get mayo for your fries?

SPEAKER_03 (37:58):
No, because I'm a Christian.

SPEAKER_00 (38:03):
Did you find yourself eating the fries with
your pinky out?

SPEAKER_03 (38:06):
I did.
I did.

SPEAKER_04 (38:07):
Oh, many dipped in a few.

SPEAKER_03 (38:09):
They were seasoned fries, right?
They were almost like Cajunstyle season fries.

SPEAKER_01 (38:13):
Exactly.
Yeah.
I say Cajun style, and mostpeople don't know what I'm
talking about.

SPEAKER_03 (38:17):
Oh, uh, I think like uh rallies or um five guys.
Five guys.
It's funny.
We were talking to someoneearlier, they said five guys.

SPEAKER_01 (38:24):
It's the best way to describe it.

SPEAKER_03 (38:26):
Yeah.
No, but they weren't like, youknow how five guys' fries are
like soggy and whatever, butthey're still good.
These weren't that way at all.
It was that that part wasdifferent.
It was very good.
Um and then just be able to sitthere, hang out.
Once we got done eating, wewaited our appropriate 30
minutes and then went in thewater and just cooled off, and
yeah, it was nice.

SPEAKER_06 (38:43):
It was and I joked that we only had leftovers.
We did.
Uh we binge some TV uh for us.
We played with a few newcocktail recipes, which was fun.
I always enjoy doing that.
Uh, but we did get away for uh acouple of uh quick outings from
the house, and both times wewere able to um pick up a coffee

(39:07):
from our favorite coffee shop.
So I was thankful for ourweekend that we were able to
have two coffees in one weekend.
But otherwise, ours was quiet.

SPEAKER_03 (39:18):
Sometimes that's nice.

SPEAKER_06 (39:19):
It was very nice.
We did a lot of binge watching.

SPEAKER_00 (39:22):
I was thankful that I had a job and I could go to
work on Friday and take care ofbusiness and then go to work
again on Sunday.
Um, so I'm thankful that I havea job.
Me too.
Uh actually it just worked outthat way that you know there
were things that need to betaken care of and got us out of
the house and got us to coffeeor take a call always.

SPEAKER_03 (39:44):
I'll say one thing too.
Like for me and Eric, y'all knowthat oftentimes we travel with
people, right?
Like a lot of our travels overthe years have been with other
people, and this was a chancefor he and I to just get away
ourselves.
Yeah, uh, we didn't tellanybody.
About it.
We were kind of intentionallysecretive about it.
And uh we can fight in private.

(40:06):
And uh and it was just nice,like not having uh because we
went back to a place we'veactually been before with
people, and as we were drivingaround, like we the first thing
we said we're gonna do is we'regonna go to Costco and we're
gonna buy some food and we'regonna get everything prepped up
and whatever.
We landed, we were tired, we'relike, eh, screw that.
Went straight to the hotel.
Just the ability to do that,yeah, and not have two, three,

(40:30):
four other people with yousaying, like, oh, but we gotta
go do that.
You know, that was great.
Like, we love big.
Yes, we love traveling withpeople.
It's something we're passionateabout, and we uh pretty much
traveled with everybody in here,and like it's something we love
doing, but it is really nicewhen you can just get away and
it's just two of you and makingdecisions is like, what do you

(40:52):
feel like doing this morning?
Ah, hanging by the pool all day.
Great, that's what we're doing.
What do you feel like doingtoday?
Uh, I don't know, let's go drivearound.
Uh we were in a place that wasuh uh an island, and it was
like, let's go drive around theisland.
So we literally went and drovearound the island, and and Eric
almost got us killed.
It was fantastic.

SPEAKER_00 (41:11):
I mean, but that's a big island to drive around too,
though.
I mean, it was.

SPEAKER_03 (41:15):
Madagascar is huge.
Yeah, it's like 3,700 miles.
Yeah, it's it's a big island.
It's a big island.
It's a huge island.
No.
Uh we weren't in Madagascar.

SPEAKER_06 (41:25):
Uh I went to like Fiji, where it only takes you
like 10 minutes to do that.
I think I walked around Fiji.

SPEAKER_01 (41:32):
And I'm curious how we almost got us killed.
Do tell.

SPEAKER_08 (41:36):
Do tell.

SPEAKER_01 (41:37):
Okay, so the map says.
Oh.

SPEAKER_08 (41:41):
Oh, do you hear it?
Do you hear this?
No, no, no, no.
Okay.

SPEAKER_02 (41:49):
I'm making a sound bot out of that.

SPEAKER_03 (41:54):
Well, so since you asked, the map says that there's
a road that goes all the wayaround the island, and there is.
However, the definition of roadchanges, shall we say county by
county?
Yeah.
And um at one point the roadconsisted of gravel while you're
dangling off the side of a cliffa thousand feet above the water.

SPEAKER_06 (42:16):
Ooh, that could be fun.

SPEAKER_01 (42:18):
With the sign before it say, do not pass unless
you're in a jeep.
Yeah.
We were in a jeep.
How did we need to pass it?
Not at that island.

SPEAKER_03 (42:26):
No, I mean the first I mean the first one.

unknown (42:28):
Oh.

SPEAKER_03 (42:28):
You're talking about the second one.
Yes, I know what you're talkingabout.
That's the one that we gottaturn around.
Oh, that was anyways.
So it happened.
So twice.
It happened twice.
Yeah.

SPEAKER_06 (42:39):
Oh.

SPEAKER_03 (42:39):
Yeah, so we did two different islands.

SPEAKER_01 (42:41):
And I'm an adventurous person.

SPEAKER_03 (42:43):
On the second one.

SPEAKER_06 (42:46):
You didn't do it.

SPEAKER_03 (42:48):
And now that I'm saying this, okay, I am curious.
Here's part number two to thecomment section.
If you can guess the secondisland that we were on by only
this clue.

SPEAKER_06 (42:59):
You're pretty good?

SPEAKER_03 (43:00):
You're pretty good.
You've been there.
You're well traveled.
Well traveled, been there, donethat.
We appreciate it, and I'm dyingto see who can actually say it.
You can travel around 98% of theisland, and there's two percent
of the island that is Jeep onlyby permit.

SPEAKER_06 (43:16):
By permit.

SPEAKER_03 (43:16):
Was it Catalina?
Oh, I wasn't supposed to saythat loud.
It was not Catalina.

SPEAKER_06 (43:21):
Would be Island.

SPEAKER_03 (43:23):
It was what?

SPEAKER_06 (43:24):
Woodby Island.

SPEAKER_03 (43:25):
Would Woodby Island in Washington?
Washington.
Never heard of it.
So clearly wasn't that one.
Uh alright.
Well your two guesses are up.
So uh no, so yeah, there's onelittle section.
And we drove in rush hourtraffic for rush hour hours.
And we get out there and it'slike Jeeps only, and I'm like, I

(43:49):
could yeah, I could I was poofuh now the good thing about rush
hour is when you go the oppositedirection, you don't there's
nobody.
So like what took two hours tooklike 22 minutes the opposite
direction, and we were able toactually go all the way around
to the to that other point, anduh and it was cool, and we

(44:09):
actually did have a really,really fun time.

SPEAKER_07 (44:11):
You didn't just get out and walk then?
So you could have seen you wentaround the whole thing.

SPEAKER_06 (44:17):
They want to know who's going in case you don't
come the other side.
Exactly.
That's what I'm thinking.
And then they'll come look foryou.

SPEAKER_03 (44:22):
Yes, or evidence.

SPEAKER_06 (44:23):
The Rogue River does that in Oregon.
There's a section they call itthe wild and scenic rogue, and
you have to um take a coursecheck in at the boat ramp.
So if you're doing a float, ifyou're floating above the boat
ramp, you have to pull off andcheck in.

SPEAKER_04 (44:40):
How do you float above the boat boat ramp?

SPEAKER_06 (44:42):
So there's river.

SPEAKER_04 (44:42):
There's river that you put it in north of the
upstream.
I thought you meant on the rock.

SPEAKER_06 (44:47):
Nope.
So if you are floating upstreamand your goal is eventually to
go through the wild and scenicsection, then you would make
sure that you get your raft togo over and get out and check in
with the um park ranger.

SPEAKER_00 (45:00):
Park ranger.

SPEAKER_06 (45:01):
Is that the section we went through?

SPEAKER_00 (45:02):
No.

SPEAKER_06 (45:02):
No, okay, much lower.
So um, and then you can alsodrive directly to the boat ramp
and put in directly there.
So that boat ramp signifieswhere the wild and scenic.
They actually filmed part of it.
Nope, River Wild with RiverPhoenix.

(45:23):
Carol Street and Kevin Bacon.
There's a movie, and part of itis filmed on that scenic route,
on that scenic part of it.
But it's actually it it's calledthe Wild and Scenic Rogue Rogue
River, but you have to have apermit to float how many people
you're checking in, how manydays it's taking you, and they
from point A to point B, theywant to know where you're going.

SPEAKER_03 (45:44):
I can't imagine anything more scenic than what
we did.

SPEAKER_06 (45:47):
Oh, it's beautiful.
I never have done it.
Uh I have a classmate that's gothis own boat and he does it.
And I've often thought how funit would be to charter a trip
with him and some of his otherfriends.

SPEAKER_03 (46:00):
And forget the other friends.
Sounds like a high-filled staffuh well you'd have to have other
people.
Sounds like a team building.

SPEAKER_07 (46:06):
You can't get a team building.

SPEAKER_03 (46:08):
We'll bring the pontoon.

SPEAKER_07 (46:09):
But I mean it's no.
We bring the kayaks.
No.

unknown (46:14):
No.

SPEAKER_03 (46:14):
Oh, the kayaks would probably make it.
Durable ish.
They'd they'd make it.
They'd make it movie.
Yeah.
So it'd be like, well, there isevidence of a cooler strap to
the one of them.
And one of them has a fishingpole.

SPEAKER_06 (46:32):
So I could see your island.
I could see your island beingone of those where it it is.

SPEAKER_03 (46:37):
Yeah.

SPEAKER_06 (46:37):
They want you to go, but it's for experienced people.

SPEAKER_03 (46:40):
Yes.

SPEAKER_06 (46:41):
And you have to log in, log out, because they want
to make sure you made it to oneor the other sides.

SPEAKER_03 (46:46):
Well, the original island, uh, it was not that
strict.
There was no permits, but therewas a clause in the rental car
contract saying we wouldn't doit.

SPEAKER_06 (46:56):
That you can't do that.
Yeah, that stretch.

SPEAKER_03 (46:58):
That stretch, yeah.
So um, no scratches.
So I mean, but they don't knowwon't hurt them, right?
Like I don't know.

SPEAKER_07 (47:06):
And you didn't fall off the cliff, so you return the
car.

SPEAKER_03 (47:09):
No, at least three or four tires stayed on.
So uh that's all that matters.
Three points of contact.
That's right.

SPEAKER_06 (47:16):
Well, it sounds like everybody's Thanksgiving was
really nice.

SPEAKER_03 (47:18):
It was really nice, really fun.
Looking forward to uh lookingforward to Christmas holidays
coming up, which uh is actuallyright around the corner.
So by the time you hear this,it'll be about a week and some
days until Christmas.
And we just want to, I knowpersonally from uh all of us
over here at Highfield, but alsothe Outer Belt, wish all of
y'all a happy birth uh birthday.

SPEAKER_00 (47:40):
Yeah, thank you.

SPEAKER_04 (47:40):
Yeah, welcome to the case.
You can do that too.

SPEAKER_00 (47:43):
Actually, I may have a birthday before we come back.
You know, you won't.
Okay.

SPEAKER_06 (47:49):
And then that's it.

SPEAKER_03 (47:50):
And then one more thing.
That's it.
That's it.
No must.
That's it.
Well, we have to find a newsponsor.
So we're looking for newsponsors, preferably from
someone with uh in cheese curduh territory or uh uh if you're
if you live near a goodpicklery.
Um picklery, it is the copyrightthat right now.

(48:14):
Yeah, uh, or if you are uhfamous for your potato chips, or
I don't know what Jerry, whatelse do you think?
What are you in the mood for?
Twizzlers?
I don't know.
We we need a driver, we needdrivers from uh Hershey PA.
I'm just saying cheese is alwaysgood.
Cheese is great.
Can we have drivers from uhwe've got drivers no?

(48:34):
I'm saying can we have driversfrom um uh from um Calina
Island?
No, uh uh that's that's right.
Um we have teams from Oregon.

SPEAKER_06 (48:45):
We need to get them when they go home to put some
Umqua in their freezer, and thenwhen they're out here, I mean
come on, one half gallon that wecould share.

SPEAKER_03 (48:55):
Yeah, half gallon.

SPEAKER_00 (48:56):
We have we have teams from from Maine.
They can ship us lobster.

SPEAKER_03 (49:00):
Yeah, listen, we had a team that brought us that
would bring us lobster andlobster rolls.
You want to hear somethingfunny?

SPEAKER_06 (49:08):
I went to open my phone to go to our shared note
for tonight.

SPEAKER_03 (49:11):
Yes.

SPEAKER_06 (49:11):
Literally, the first thing on my phone is a sponsored
ad from you ready for it?
Yes, Bluebell Ice Cream shipanywhere in the United States.

SPEAKER_03 (49:22):
Wow, but they don't listen to us.
Thank you.

SPEAKER_06 (49:24):
Thank you, y'all, y'all are killing me.
I was just y'all, where theorganism from getting ready to
open up our note to see whatelse we had on there, but I
think lobster and I miss porkrinds from HEV.

SPEAKER_00 (49:44):
We've got teams from Texas.
Pork rinds from HEV they couldship it here.

SPEAKER_07 (49:52):
There's so much in Texas.

SPEAKER_00 (49:55):
Where's Kinder's out of the house?

SPEAKER_07 (49:57):
And the HEV is like two minutes from the house.

SPEAKER_00 (50:00):
But I mean, in Texas is um is uh meat church.
Well, last time I came up I meanwe can get meat church down the
road at Ace Hardware.
Yeah, well, not anymore.
A little further down the road.
Somebody tried to barbecue theAce Hardware.

SPEAKER_03 (50:12):
Yes, but well, it just smelled so good.
It did.
It did.
Um, you know.

SPEAKER_00 (50:16):
Sprinkle a little meat church on it, and it's all
good.

SPEAKER_03 (50:19):
Oh man.
It's nice to get goodies.

SPEAKER_06 (50:21):
Did the jerky all get eight?

SPEAKER_03 (50:23):
The jerky all got eight.

SPEAKER_06 (50:25):
That was good.

SPEAKER_03 (50:26):
Yeah.
You know why Six was nervous,right?

SPEAKER_06 (50:29):
Because seven, eight, nine?

SPEAKER_03 (50:31):
That's the one.
There you go.
Uh well, we do have a little bitof business to talk about real
quick.
We have a news article that uhwe wanted to chat about, and I
alluded to it earlier uh aboutus being on a delayed schedule,
so we're not always gettingthings out to you in the most
timely manner that we'd want to.
And in this particular case, weactually saved us.

SPEAKER_00 (50:52):
It was a good thing, yeah.

SPEAKER_03 (50:53):
It was a good thing.
And uh and we talked about evengoing live and conversing about
it, and uh while we were on theisland.
Yep.
I wanted to talk about it realquick because it is still news
and it is interesting, uh, butit is just not nearly as
impactful as it was originallyset out to be.
And it's one of those storiesthat within five minutes

(51:14):
everybody covered it.
Oh, yeah.
Oh, it was the earth is falling,a sky is falling.
Is that what's that from?
Chicken Little?

SPEAKER_00 (51:22):
Chicken Little.
Yeah.

SPEAKER_03 (51:23):
Chicken Little.

SPEAKER_06 (51:23):
Um Cloudy with a chance of meatballs.

SPEAKER_00 (51:26):
I think we would have covered it in a way that it
should have been, because theoriginal article said we heard
from a source.
Well, okay, we haven't confirmedthis.

SPEAKER_03 (51:34):
And the original article was probably the most
accurate.
Everybody else kind of noteverybody else.
I didn't read every 9,000 orsomething.
But a lot of no, but a lot oftakes on it were very similar.
Blown out of proportion.
Sure.

SPEAKER_00 (51:51):
But our our and our reaction was pretty strong as
well to reading it.

SPEAKER_03 (51:55):
Yes.
You know?
Well, our conversationinternally was like, I cannot
believe this.
Sure.

SPEAKER_06 (52:00):
Okay, so what happened?

SPEAKER_00 (52:01):
I don't I don't know.
What are you talking about?

SPEAKER_06 (52:03):
What was the original article?

SPEAKER_00 (52:04):
I'm just going along with the joke.

SPEAKER_06 (52:06):
The original article that y'all read.

SPEAKER_00 (52:08):
The original article.

SPEAKER_06 (52:10):
Oh, that doesn't happen.
Woo! That doesn't happen veryoften.
Original article.

SPEAKER_03 (52:16):
I believe Vince read it.
It was.

SPEAKER_06 (52:18):
Just paraphrasing.

SPEAKER_00 (52:20):
The original article said that CRST was shutting down
its over-the-road truckingoperation.

SPEAKER_06 (52:26):
That was it.

SPEAKER_00 (52:27):
They've got some 4,000 tractors and 6,000
trailers.
That's a huge company that'sshutting down a huge operation.

SPEAKER_03 (52:37):
Yes.
And they're saying they'reover-the-road division.
We all know they have anexpedite.
They have a not our version ofExpedite, a their version.
Their version, which is nonanyway, doesn't matter.
They have Final Mile, they haveuh um oh, what's it called?
Uh show production or whatever,event production, which is where

(53:00):
they have those special trailerswith you ever seen like a
special, it almost looks like amoving trailer, but it has a
lift gate on it.
But it's got those little boxesunderneath it, like a Kentucky
trailer or whatever it is.
CRST has a bunch of those, andthey do like trade shows and
things like that.
Um and so they uh but theyweren't tired about that.
They're talking about strictlytheir over-the-road trucking

(53:22):
division, and everybody recordedit because the article said
what, Vince?

SPEAKER_00 (53:26):
So the original article it did say that um
they've got 4,082 drivers, 4,362trucks, and roughly 2,000
independent contractors.
Wow.
And according to the originalarticle, it made it sound like
that was all going away.

SPEAKER_03 (53:42):
Yeah.

SPEAKER_00 (53:43):
But CRST clarified in a comment a statement to um
two freight waves that thatwasn't the case at all.
Um it's actually quite like alot different.
It's a lot different.
Yeah, it's a lot different.

SPEAKER_06 (53:58):
The company said in response to the challenging
over-the-road market they planto redistribute much of its
capacity solutions OTR fleet.
That's what they're calling it,operations to other business
units.
This will result in a reductionof nearly 200 trucks, big
difference, uh, from this fleet,and a redeployment of

(54:21):
approximately 100 to othergrowing areas of the business.
The capacity solutions brokerageservice customers and assets
remain unchanged.
So, really, it's just 200 trucksfrom the fleet, but they're
gonna redeploy half of them togo do it.

SPEAKER_03 (54:39):
So, really, they're only taking 100 trucks out of
their trucks, 100 drivers orindependent contractors.

SPEAKER_00 (54:46):
Not necessarily.
Nope trucks, not necessarily,100 trucks.
Okay, out of their 4,300, 362trucks, they've got a hundred
trucks sitting there not doinganything.
Absolutely.
And they're gonna redistributethem.
So a hundred of their old trucksare going to the auction block.
Right.
Okay.
And that doesn't mean anydrivers are going away.
And then they're they're notsaying that here in this

(55:06):
comment.
And this was a comment from uhCRST2 Freightways.
They're not saying that they'relaying off or getting rid of
anybody.
I'd imagine that they're justthey gotta extra some extra
trucks.
They're gonna put a hundred ofthem in a different division,
and the other hundred go intothe auction blocks, and they're
probably not displacing anydrivers.
I mean, we all we've all drivenback past the ship this the

(55:27):
Swift uh yard here and come upand set 270 and 70, and you see
all the trucks that are sittingthere in that parking lot all
the time.
Or if you head out towardsDayton, there's the Werner lot.
Yeah, or if you pass, well, Iwas gonna say R and L, but
that's a different story becausethey're tractors.
Yeah, these these large fleetshave these tractors hanging out.

SPEAKER_03 (55:51):
Well, I mean, I think the average for most
fleets is somewhere around 20%of the trucks are parked at any
given time.
Yep.
And you mean you think about 20%of the trucks, okay?
If you have five trucks, it's atruck.
Right.
Not a big deal.
Yeah.
But if you have uh, you know,thousand trucks, it's two
hundred trucks that are parked.
If you have four thousand trucksand you're uh getting rid of a
hundred of them, it's nothing.

SPEAKER_00 (56:11):
I mean twenty percent of four thousand is
eight hundred eight hundred.
Yeah.
You know?

SPEAKER_06 (56:16):
So do you know when the original story broke?
I don't see a date, but I do seeyour updated uh on freight
waves.

SPEAKER_03 (56:24):
I think it was Decem.

SPEAKER_00 (56:25):
Oh the update was on December 3rd.

SPEAKER_06 (56:28):
Yes.
Um Do you know when the originalstory broke?

SPEAKER_00 (56:30):
Let me look because there actually is an apology on
Freight Waves from the uh CEO atFreight Waves um apologizing for
the way the story went out andwhat the headline looked like.
Um it was Wednesday, the 3rd ofDecember.

SPEAKER_06 (56:48):
So later that day, Freight Waves came out with an
apology.

SPEAKER_00 (56:52):
Right, when CRST reached out to them and gave
that statement that we readalready.

SPEAKER_06 (56:56):
So I found an article on Trucking Dive.
I'm not familiar with them, uhpublished December 8th, which is
yesterday.
Okay, about CRS CRST.
Uh and it does say that it leadsto hundreds of job cuts, which I
know we just talked about 30seconds ago, that it didn't
sound like they were gonna cutjobs.

(57:17):
It was trucks.
So this article says the carrierwill reduce its fleet by the 200
trucks, 200 trucks in a move toboost reliability and long-term
stability.
Uh their plan to redeploy aportion of its uh capacity
solutions OTR fleet will lead tohundreds of jobs cut and a

(57:38):
reduction of its fleet by 200trucks.
And they announced this on thefourth.
Yeah, so after freight waves.
So actual CRST announces on thefourth.
It says this this is a quotethis decision is intended to
strengthen our ability to servecustomers through the solutions
that drive the most value,reliability, and long-term

(57:59):
stability.
Um, it goes on to say the actionwill result in a headcount
reduction of over 300 employees.
Drivers represented representedmost of those affected, and all
impacted workers were providedwith a 60-day notice on December
3rd.

SPEAKER_03 (58:18):
Okay.
So that's some goodclarification.
I mean For sure.
It's a lot of people, which I doget, but it's still a fraction
of their workforce.

SPEAKER_06 (58:29):
And they still say they're only shifting a hundred
of the two hundred to somewhereelse.

SPEAKER_03 (58:34):
Well, and a lot of their like, especially within uh
the way they do their uh uhtrucks, if they if they I don't
know if they do or not, but ifthey run um what's it called,
hot seat or uh yeah, hot seat orslip seat.
Slip seat, then one truck couldhave two, three, four people
assigned to it.
Sure.
So it's not necessarily like howwe run where like your truck is

(58:57):
your baby.
Right.
Um so I could certainly see howCRS team runs CRC runs a lot of
team trucks too, I think.

SPEAKER_00 (59:03):
They do.

SPEAKER_06 (59:04):
It has it represents less than four percent of the
carrier's logistics portfolio.

SPEAKER_00 (59:08):
So they're shifting a hundred trucks to other parts
of its business, and roughly twohundred trucks will be removed
from the fleet.
So they're not taking the 100 ofthe 200, 100 trucks removed, and
then 200 trucks we removed fromthe fleet.
Okay.
So we get to do it.

SPEAKER_06 (59:21):
Well, they've been in business for 70 years.

SPEAKER_03 (59:24):
Yeah.
I almost wonder if this is likenot even newsworthy.
It's just a logistical move.
Not even that.
It's just that someone tippedoff, hey, something's about to
happen big, and you know, herewe're gonna get rid of this.
Yeah.
And now that we see all thedetails, it's like this isn't
even a news article.

SPEAKER_00 (59:44):
I think I think today it is newsworthy because
we're seeing a lot ofcontraction in the trucking
market.
Sure.
We're seeing a lot of differentI mean this this is newsworthy
because it's C R S T.
It's a large, it's a huge fleet.
I mean, if we talked about everyuh trucking company that went
out of business.
that had 50 trucks or 10 trucksor 100 trucks, we would be

(01:00:04):
talking every day about this,right?
Yeah.
But because of contraction ofthe market, this is a news story
because it's C RST.
But right, you're right.
Once we get the details, it'slike, yeah, it's not a huge
story.

SPEAKER_07 (01:00:16):
Isn't this just kind of a normal adjustment?

SPEAKER_03 (01:00:20):
I mean I think a company that big probably has
10% of their fleet grow, shrink,grow, shrink all the time.
12%'s nothing.
You know, like we're againagreed, Minstar, M I N S T A R,
I've seen their trucks, theirtrailers they obviously do
something in Columbus because Isee them here, but I know
they're big and like they'rebased on Minnesota.

(01:00:40):
It's their whole name.
Like they just went out ofbusiness.
Yeah.
100 trucks.
I don't know how many trailersbut 100 trucks.
So um that to me is newsworthybecause that's like a pretty
decent sized motor carrierthat's been around for a long
time.
They didn't just pop upovernight and they said goodbye.
Next week we're going to talkabout Tin Roads.

(01:01:03):
That story is is is prettyheartbreaking.
It's uh it's definitely aninteresting time in the trucking
world.
Yeah.
You know for sure.
And and part of this is ismarket resetting itself.
Part of it is uh tariffs in thechain that's happened because of
that.

(01:01:23):
Part of it is uh equalizingforces within the market.
It's part of it's the laborsituation with what's going on
with um non-domicile uh driversand English proficiency and all
that.
So there's so many dynamicsright now going on.
It's it's kind of crazy.
It does uh it make me sit backand go, I am so glad we latched

(01:01:47):
on to very firm uh carriers towork with yeah because as you
see it's like having a carrierthat's backed by a multi-billion
dollar company or specializes ina certain segment of freight
that is not economy based uhreally helps make sure that we

(01:02:10):
still have freight to run.
Sure.
And that we still have work todo.
And that we actually have prettydecent rates when rates have
been suppressed.
Um and when you look at thepredictions for 2026 we do see
some some some uh large bankswhich those are the people that

(01:02:30):
like they do the best homeworkwhen it comes to forecasting
right large banks do the bestsure and I don't mean like
Regions Bank I mean like MorganStanley right you know uh I was
gonna say Lehman Brothers but Idon't really think they're
they're not doing a whole lotwith that in that sector
anymore.

SPEAKER_00 (01:02:46):
Not anymore.

SPEAKER_03 (01:02:47):
Uh but these huge uh Wall Street companies they are
looking at it and they arepredicting growth in 2026 which
is encouraging to most of us butthe reason they are predicting
growth is because of downfall ofcase they they know that that
there are a number of umcompanies that are barely

(01:03:10):
surviving yeah and and this uhcoming year it's they're not
gonna make it you know I thinkwe I don't remember if we talked
about this last or last time ornot but I know Jerry you did a
uh interesting um conversationabout it where uh on expedite
boogie where you were talkingabout the thinning that's coming

(01:03:32):
in uh the first quarter secondquarter of next year um these
banks know that and we hate tosee it we hate to see people
lose their jobs and and it someof these companies are quite old
um go out but i it is what it isand so the market's gonna react

(01:03:55):
accordingly and you know againit just makes me go back and say
this is the reason you latchyourself around a Panther
premium logistics owned by ArkBest or you are a FedEx customer
critical owned by FedEx freightyou know you you do stand back
and you you you know okay thesehundred million dollar companies
are fighting to survive thesebillion dollar companies are not

(01:04:19):
right and so um I think it's anit's a feather in our cap but
it's still you know when some ofthese crooked companies go out
of business it's yay when someof these good companies go out
of business it's like dang notthem so it it's it's a very
conflicting time we're living inthat's for sure it truly is

(01:04:41):
that's for sure but yeah for nowkeep doing our thing yep doing
our thing if you've enjoyed anyof this at all we just want to
say thank you so much forhanging out with us share share
uh share this with a friend ofyours if they want to listen to
something going down the roadthey want to kill a few hours

(01:05:03):
we've got a lot of episodes atthis point please share it with
them uh we are happy toentertain we love we're
currently entertaining drivers Isaw it posted it is Facebook
official I know it's Facebookofficial um so no we do enjoy
hanging out with y'all weappreciate everything you're
doing to keep things uh going tokeep the economy rolling to get
people their drugs to get peopletheir uh emergency freight to

(01:05:25):
there are pharmaceutical drugspharmaceutical drugs yes
absolutely well he said itdoesn't matter but uh it's it
really means a lot uh whatyou're doing uh in and being
able to stay safe uh over thenext couple weeks we know that
you're gonna go home forChristmas and you're gonna uh be
there for Christmas for for umnew years as well I was gonna

(01:05:47):
say Thanksgiving I'm like that'salready coming to talk all the
holidays confused all theholidays well if it's Christmas
then New Year's thenThanksgiving right so uh we
starts tomorrow oh yes yeahthat's right uh so but we do
hope you enjoy this holidayseason when you go home please
enjoy those memories you makewith your family they're so

(01:06:08):
important if you choose to stayout we hope that you can uh at
least hang out with some otherpeople at a truck stop get one
of those big TA uh Thanksgivingdinners or something like that
or Iron Skillet dinnersChristmas dinners you did it
again I don't know just stickwith holiday the holiday dinners
uh and we uh we hope you reallydo have a good um holiday season

(01:06:32):
time yeah off make sure you hitthat thumbs up button and the
subscribe button it really doeshelp out the channel share the
video as Patrick mentioned andif you are interested at all in
highfield trucking and what wedo over here in the extent
industry make sure you check usout at highfieldtrucking.com uh
you can chat with us live overthere Monday through Friday 8
a.m to 5 p.m.

SPEAKER_02 (01:06:52):
We have a live chat you can also reach out to
recruiting at 833 highfieldthat's 833 493 4353 option one
again Monday through Friday 8a.m to 5 p.m Eastern time if you
have a comment about the show oranything that you want to
suggest a future topic on sendus an email at the
outdoorbeltpodcast at gmail.comor leave a comment down below we

(01:07:13):
do read all of those and try torespond accordingly we
appreciate the uh Atkinsonpecans uh tonight they were
delicious and um you should getyourself some for your holiday
table they are really reallytasty in fact I'm gonna dip into
a cinnamon one after the show'sall done because they were good.

SPEAKER_06 (01:07:33):
I might take one of the toppy ones to go.

SPEAKER_03 (01:07:35):
Well don't forget we have sandwich bags so we need to
devour this because they willnot be these will be gone while
you listen to it.
Until next week stay safe makegood decisions don't leave money
on the table.

SPEAKER_02 (01:07:48):
And keep those wills a turn by the sound effect drum

(01:08:33):
roll please well I meant like doa like a sound a drum roll sound
effect and that's exactly what Iwas gonna do in editing.

SPEAKER_04 (01:08:43):
And it's you know what we'll do it live beep beep
beep live look at it this guyjust up our whole exit all right
so drums please what was thewhite pecan it was white

(01:09:09):
chocolate yogurty it was so goodit's delicious grilled chocolate
I was about to say it's notchocolate.

SPEAKER_06 (01:09:25):
I had a little piece didn't have a nut in it and and
I'm just not a white chocolategirl but uh well I will eat all
of them.

SPEAKER_03 (01:09:31):
There you go all every single one like well Eric
will have half I'll have againAtkinsonpecan dot com get you
some thank you good night