August 12, 2021 • 40 mins
This week on The Skinny with Rico and Ken, Ken and guest host Michael Young chat with Meyer Shank Racing’s IndyCar driver Jack Harvey. From Nashville, Tennessee to Bassingham, England and all points in-between, get to know one of IndyCar’s rising and most personable stars.
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Speaker 1 (00:00):
The Skinny with Riego and Kenna is a production of
I Heart Radio. I'm Jack Covey and this is the
skinny from the fat Heads I Wear Studios in Speedway, Indiana.
This is the skinny brought to you by Toyota, Rhino Classifies,
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(00:22):
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show here once again on the skinny. Can stat the track. Dude.
Michael Young has joined me once again to fill in
for Rico. Plenty of room left inside of that chair
(01:06):
here today. And we also have to welcome here Mr
Jack Harvey. Jack, thanks for taking the time man. Welcome
to the skinny. Thank you. This is actually a super
cool set up. I am super impressed, Thank you very much.
We had as sold it. He thought he was gonna
come into like a closet and do like a little
small little microphone. And you've been on a bunch of these,
(01:27):
you know, as I researched it a little bit, you've
been on a bunch, so you don't know what you're
walking into, right, I've been on a few. I thought
it was just gonna one of the things that we
sit down with like a voice recording and we just
chit chat back and forth. And then I came in
and so the studing was like, wow, Actually I can't
say what I said because we can beat it out.
Carl's good at that. We had set Hecklinburg on here
(01:47):
hes He's had good practice, more f bombs than Rico
and I could throw as a as a team. So's
he's cute up. Probably the problem is Brits just casually
swear a lot and it just flows for me. And
that's really bad because sometimes I even realize I'm doing it.
So they're getting like a corporate situation and I really
have to check myself. So I appreciate knowing that the
(02:09):
bleep is an option today. Well, what I find funny
is that the Brits use some of the some of
the off color language differently than we use over here
in Carl, I'm gonna put you to the test here,
so we'll pause for just a second. But you guys
used the word as a regular It's like us saying
over here like oh he's a you know, But you
(02:30):
say it over here it's like, oh my god, fighting words.
You know, you're you're dead man. I have a I
have one story about that, because I completely agree in
the UK, like so, I don't know if I can
bring myself to say it. It's like we call it
casual to nothing, and honestly, like between friends, it's almost
like in demon you know, that's the thing, and it is.
(02:54):
And if you ever chatted to like Matthew Braboo when
he's not got uh, you know, a recording device in
front of him, I mean, it's just how we are,
you know, It's just like the kind of the culture.
And remember I dropped it that word in a engineering
meeting once and it didn't get received with the laughter
that I thought it was going to. I thought it
(03:14):
was going to be like one of them, like ice
breaker moments, and the eerie atmosphere that overcame our engineering room.
I was like, wow, this this, Uh, we're sorry about that.
I guess I shouldn't use that word over here. It's
not that the same ring over here. That is, I argue,
if I'm wrong, I best the most word of any
(03:36):
curse word you can say in the States, and the
thing is even in the UK if if you say
it with malice and you and it's very direct, I
mean that there's like the epitomere fighting talk, you know.
I mean, it's pretty much on between friends. You get
away with it. I gotta be honest, I'm not I
hate that one. I'm never I'm never keen on using it.
I save it for extreme situations. So then when I
(03:57):
say it tries to have the gravitas behind that I wanted.
So it's in your arsenal. You just yeah, it's just
like the F bomb over here. Right, You can say,
you know he's my f and buddy or I hate
that effort, you know, I mean you can go either way.
You know, you talk about vulgarity and people I have
(04:17):
I'm pretty loose with vulgarity, said every other word it
Sometimes I don't even realize I'm doing it. And they said, well,
how do you even get on the radio? How do
you do things without swearing all the time. And it's
like there's a switch that you know when. So I
I tell everybody, I try to get it out of
my system. So what I'm in these environments. Yeah, So
that's why we use so much when we're off the air,
so that you know, we even out when we're on
(04:38):
the air. They just like good descriptive woods. I find
like sometimes I just don't know how. So we're back
from Nashville. A hot, long, but a very intense race weekend.
What I want to say, what a show it was.
It was an interesting race. Say the fans work. They
(05:03):
came out and droves. It was awesome. One of our
most well received races in the last five years. Definitely,
race wasn't quite what we hoped it to be. From
your vantage point, assess the weekend, h I would say
as an event, it was awesome. It lived up to
It lived up to all the hype that we all
(05:24):
felt like it was going to it as soon as
it was announced. There was just this atmosphere around it
and this you know energy that only really is reserved
for the and then suddenly we get there and it's
still like the euporia of the moment. I mean everyone's
walking around, you know, and like Cloud nine, you've got
like an extra spring in your step, which was useful
(05:46):
because we had to walk over that bridge every day
to get to the track. Um, the race itself was
a disaster, really, I think we can all agree on that.
But you see the ratings that got back and clearly
it did very well. So I mean, on the whole,
the event itself I thought was fantastic. Definitely things we
need to try and clean up for next year maybe. Um.
(06:08):
The nicest thing about it that all the promoters and
everyone who would put that race on they want the feedback.
They want it to be a great event. And like
any event, the first one sometimes has some problems. You're
gonna learn a bunch and I mean, ultimately, in some
I feel like the drivers also have to take some
responsibility for having a clean and successful race. I mean,
(06:30):
we all know what the consequences are. A lot of
time running too wide at the street circuit and it's
someone ends up in the wall and on such a
tight track, it's a it's a yellow flag, it's a
red flag. And I mean, I don't even know what
the longest green period was, but I mean from where
I was, I thought the road was never gonna win.
You know, you get three laps ago and you've got
a red flagging, like really, you know, like how many
(06:52):
yellows we've had, and suddenly a red flag and like cool,
like there was a mess just sitting in the car.
Cook it was warm. It was definitely toasted. It was warm.
I joked and said it was like sixty five and
I said it's getting a little and I used the
word dusky, which is it isn't even a word, but
I was trying to describe start it's starting to get dark.
(07:14):
And by the time it was over and we had
another red flag in there, they did the victory podium
celebration basically in the dark, and they for Shure did
by the time we had I was a bit miffed
after our race, so I got changed, so thanks to guys,
and I pretty much like left pretty quickly. And as
we were walking over the bridge, I mean, it was
it was dark, you know, and that's what half an
(07:34):
hour from like the checker flag, and so it's pretty
cool because you get to see some pretty wicked photos
you know, after it, and like you know, seeing Marcus celebrating,
you know, basically the pitch black before the cool lights
was it was wild, but also shows what a wild
race that was when you literally saw the whole bottom
of his car, like the whole underwing, and then he
wins the race, you know. So it was. It was
(07:56):
great in so many ways. It was super unpredictable. We
did come on the right side of that. But I
would say Nashville was probably the number one race of
the year that people wanted to go to, at least
who I talked to and you know, my family and
you know things like that. It seemed like everybody wanted
to be a Nashville. If you had to change I
(08:17):
was going to say three, but let's just make it one.
What would be the one thing to change in that
race for next year that you said this would help
it the most if we did what I've got one.
I think I think one thing that was hard in
Nashville was the way the pits worked. Then there's that
(08:38):
one yellow because I don't remember exactly who was stuck
in term one, but it was quicker to basically take
a full service and come out ahead, which is a
little weird, you know, in a pit sequence. So I think,
depending on where the accident in the track is, that
they should close the pits, because that to me seemed
a little not necessarily unfair. I mean, it's a good
(09:02):
job for the guys who registered and recognized what was
going to happen there quicker, but I think it was
Colton heard of it, pulled in, did a full service,
came back out and almost ended up behind the pace car.
Rena's v K was was wadded up in the turn one,
so the pace car had to slow to get around
Renas's car. In the meantime, these guys are flying and
(09:22):
doing the pits, and as soon as they hit the
line where the red livertors shut off, Colton almost passed.
The pace car was going to lap the whole field. Sure,
And the thing that I thought was weird as well
was how they determined the blend line, you know, people
coming out of the pits and like where they were
in turn one. I think that could be a little
clearer because I saw a few people they basically draw
(09:42):
this like imaginary line because the team were like, okay,
you need to go ahead of these cars on my
wait why, Like I'm really confused as to what's going on.
The other final thing I'd probably do. I love the
IndyCar do this because it promotes racing straight away, but
on a high circuit like that, I don't think on
a restart you should be able to overtake before you
(10:04):
cross the finish line. Because a great example was when
will Power and Simon page Now came together. We've gone
from one yellow too immediately into actually that might have
even caused the red. That did that did cause a
red because it stacked them all up and and it
was that accordion effect where they're coming down, they're trying
to catch the lead group, then they catch them at
accordions and they all stack up and then they fan
(10:24):
out to keep from running into each other. And then
I'm sure the spoder said green, Green, green, because by
then the front is ready to go green. And then
you've got will Power thinking, mom down here underneath them. Now,
I might as well take the spot and the causes
and the thing is like, at the end of the day,
as a driver, as soon as they go green, you're
going forward, you know, and in that moment, I think
the series could do a little bit better going we're
(10:46):
not going to shout the green until he gets the
finish line or whatever. Something that takes that opportunity away,
because if you give drive as the opportunity, yes we're
going for it would have bit it better to do
all the restarts going in the nine and do it
on the bridge as opposed to that. That's my one fix.
Where you guys started the race I thought was brilliant.
It gave everybody a chance to run down there. You
(11:08):
get a little bit of a gap, and I think
it worked out great. So I think all the resetarch
should have been backed up onto the bridge. I would
have said going into nine. One thing that they could
do next year that would be which I think would
allow us to do the restart there is actually have
a part of the track that they do a Indie
and where you can't exceed the white line, like there
(11:29):
might still be more space over there, but you don't
see the white line because going into turn nine is
so wide, you know, honestly, you could get four cars
there and if you have a restart that gets a
bit fruity or something like that. I mean, you're going
to see, you know, three cars go side by side
into a pretty sharp but also fast left hander. So
I think they could map out the actual or they
(11:51):
could define the track better in those moments, I think, Coffie,
We're going to take a quick break here and we'll
be right back on the other side with the more
from the Meyershank driver, Mr Jack Harvey. This segment of
the Skinny is brought to you by Toyota. This segment
of the Skinny is brought to you by Rhino Classifies.
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We've got a great event coming up here this weekend
as well. If you're in the Indianapolis area you need
a place to go over the weekend, check out the
one hundred thousand dollar Challenge. We want to take a
moment and mention an exciting event coming up this weekend
at Lucas Oil Raceway. Fat Heads Eye Wears the official
(12:56):
sponsor for the inaugural Who's Your Classic fat Heads I
Wear one hundred thousand dollar Challenge. It's at Who's Your Classic,
and uh, of course it will host a trifecto of
Open Wheel Pay Them At racing featuring Champions Sprint Cars,
Champion Midgets, and the USACH Silver Crown Series, all held
on Saturday now August. Initially one of those races to
(13:17):
be held on Friday, but now all three will be
held on Saturday. If they can win all three of them,
it's a hundred grand bonus. You went two of them,
it's fifty grander, So it's a pretty good lick for sure.
All in conjunction with Brickyard, the Brickyard of course, which
will be out of the speedway. Uh, you guys and
any cars will be out running to the g P again.
And I know that's a great event for you, so
(13:37):
uh make sure you come out here and check it out.
The Who's Your Classic at the Oval at Lucas Oil
Raceway on Saturday. Should be a great time. One grand
up for grabs, and I gotta tell you, if I
had to put my money on somebody, be Cody Swanson.
He's just liable to win that hundred grand. Should be
a lot of fun. So in the studio with us
is Mr Jack Harvey had a great chat already out Nashville.
(14:01):
You know, I'm just gonna jump off of that racing
thing and go a little broader for the season. Your
career has been phenomenal, Uh, no question about that. But man,
if I take a look at just this year alone,
you've qualified in the fast six six times out of
the eleven races we've had, and to see that your
fourteenth and the points is certainly not a reflection of
(14:23):
the ability of that team. And you're driving too, But man,
you've been in this game for a little while and
if anything that can go wrong will go wrong, it
goes wrong at the worst possible time. And man, you
have just been snake bit time and time again. Uh yeah,
I mean it kind feels like this year it's kind
of hard to uh you know, you say, we haven't
been Um it's a slippery slow you know. And I
(14:47):
think the thing that as a team we've tried to
avoid feeling is we just have all this bad look
like I'm not sure I believe in that. The only
bit of bad look I feel like we've really had
this year was in five qualifying when we had that
weird deal with the tire, basically two patches missing out
of it. Firestone never seen anything like that. I've never
had it again. I actually have a photo of that.
(15:09):
I actually took the photo and there is another blister
on the bottom of that wild you started out, I
think your first lap was one of the quickest, and
then you fell off and then fell off, and I
think it was two five by the time you were done.
I was like, what the heck happened to? Might have
been the pace? I was about to like fish myself
(15:29):
fair enough, but that's what you came into. And then
there was another blister on the bottom side that was
on the right rear correct And how did that feel?
Going around that horrendous and you stuck with it? Well,
you know it's a tough one, right because you look
back at it and I honestly think now all the
dust is settled, And that was extremely reckless on everyone's
(15:51):
part to stay out there for that, because I mean,
that thing, how it even stayed in attact I thought
was an incredible effort by fire Stone. Really, we still
don't know how it happened. I felt it almost immediately
a radio deteam and said, I've got a huge vibration
and they had to recalculate the scale to see the severity.
And it then because it happened there and then affected
(16:11):
all the other tires as well, so all the tires
ended up being off the chart bad for vibrations. It
said to the guys, like, why didn't you just pit me?
Because again, ten years from now, I probably would just
picked myself. I still feel like I've got a lot
to prove, you know, and I want to be out there.
And I've been on the other side of not the
completely bad side of bump day, but I've been through
(16:32):
the stress of bump day, and to me, that was
clearly a just a random issue that you know, fireston't
hardly ever have them. I was like, guys, just pit,
get the car ready, put another set on, let's just
go again. I mean, it didn't see I mean, obviously
that's a big deal. I think we could have handled
that better. In the moment, I will say the guys
(16:53):
did a brilliant job turning the car around. And then
actually when we came time for qualifying and we actually
had a pretty competitive run in the heat of the day,
and I was like, oh, it's pretty pretty happy with that.
Just disappointing that it happened that way. So look at
the season and you see where we've been qualifying, Um,
great Saturdays, you know, no no doubt, We've had a
(17:15):
lot of really strong Saturdays. We're just not quite getting
it right on Sunday. And I think that's the the
hard truth of the year is, Um, it's not necessarily
bad luck, because eventually, one of these times it would
swing in your favor if you believed in Looking right now,
sadly it's not swung in our favor. So it has
(17:36):
to be decision making, you know. And that's what we've
chatted about a lot as the team this season, is
what's the decisions? Why are we're making these decisions? Because
if you don't understand why we're making them, we're never
gonna be able to fix them. And granted, Nashville clearly
was a wild race, you know, so maybe that was
a little bit of an exception, but we've had a
huge amount of potential and I think that's the thing
(17:58):
that has kept everybody going. We know how good the
team can be. I feel like I'm doing a good
job in the car. We just we just need to
get in the end result. I mean, I hate to
say we're taking almost every box, We're just not taking
the box that matters the most. Yeah, I couldn't agree
with you more when whenever you say bad luck, you know,
when a wheelgun fails, that's that's kind of a bad
(18:19):
luck deal. But if you you know, if you go
to Road America and I'm not real sure what dictated
the three stopper versus a two stopper, you know, when
you take a look at some of that stuff, you
scratch your head. It's like, man, we were so close,
we're at the front and and you know, just what
why did we do that? Or like you were just
talking about before, It's but it just goes to show
you how competitive this deal is. I mean, the smallest
(18:41):
of decisions are are devastating, you know, or magical, you know,
And whenever you talk about the luck thing, maybe sometimes
it turns around. Sometimes I feel like that luck goes
for seasons. I mean, when you just mentioned it before,
when Ericson's car launches in the air, slams on the ground,
how has nothing on the front of that bent and
(19:01):
he's as faster, faster than anybody at the end of
that race. I mean, talk about luck. I mean, that's
just a straight up lucky moment. I was actually surprised
looking back and watching the race that he didn't get
like a penalty for that. Actually, like I mean, and
I love Marcus, I was. I was super happy that
he wouldn't, you know, and especially without his race played
out and airborne, you know, it was was was cool
(19:24):
really even I think I agree with you. It's it's
how competitive Indy Car is right now. And to be honest,
I think you might look back at the class of
one with all the teams and the drivers, and I'm
really proud to be on the grid any year that
is this competitive and especially be able to show the
potential that we have. I mean, it makes me feel
good about myself, makes me feel good about the team.
(19:47):
Also the journey that the team has been on. Obviously,
this has been my last season with msr UM, you know,
but from where we started doing the five and seventeen
to part time to now being able to compete, to
be in the fast six as many times as we have,
and you know, honestly go to a lot of places
and not just pushed to me in the top ten,
(20:08):
but be racing in the top ten like regularly and
even almost like in the the top five is incredible. You know,
It's been the most incredible chapter of my racing career
that I've had so far. The funny thing about Road
America's I also was curious as to what dictated the strategy,
and on the way home, I shame a slice of
(20:29):
Casey's pizza and it was awesome because I was so mad.
I was like, I'm just gonna get home, and I
stopped at some I stopped at the cases and they
got some spotted cow and I got a slice of Feza.
At least this just takes a little hood away along
with that. I'm just gonna just a quick and mean
to interrupt you there, Michael. But when I spotted for you,
(20:50):
and I don't remember what year that was. Your first
year was seventeen, It might have been that year. Actually,
I think so um physically fit wire is you were
not anything like you are now you've come a long
waves in that area. Yeah, I mean I think clearly yes,
I mean there's no other answer to that. Clearly, yes,
you know throughout and you can't. You know. The thing is, honestly,
(21:14):
I always worked hard in the gym like that. I
don't think any of my trainers would dispute that. The
thing I just really died into is my nutrition, you know,
and that's where the big weight loss came. Honestly, I
hardly changed my workouts at all, you know, and I
went from being probably one ninety three to at my
very light it's probably one sixty three, you know. I
mean it almost was like thirty pounds, and now I've
(21:35):
kind of settled in it like a comfortable and strong
like one seventy ish, you know. And it all came
from nutrition, you know. So I think it's easy for
people to pinpoint that is like, this is why you
have progressed, and I mean, to me, it's a little
a little deeper than that. But I think that's on
(21:55):
the surface level probably the biggest thing. I think it's
way deeper than that. I think it is a piece
of the puzzle. I mean, even at minimum, if it
just shows people how hard and how much I want it.
Then it sets the right example. Well, if it's any consolation,
Kenn and I still do the cases and spotted cal daily.
So that's that's why. So I'm going off of that deal.
(22:17):
I mean, based off of what you just said. They
say you can't work your way out of a bad diet,
but as a member of pit Fit here recently, I'm
I've been trying to prove them wrong. I've been working
out diligently, but I see have a bad diet, and
I'm like, I'm just gonna see if that's really true
for someone here that the whole life, you know, from
go Ka in battled way and trying to make way,
(22:41):
you know, and stuff like that, I can extremely confidently
tell you that you are never You're never gonna outwork
a bad diet. Thanks. That just hurts there. You're like
just sunds like that guy and then he comes in,
all right, Well, on that down moment, we're gonna take
another quick break share and we'll be right back on
(23:02):
the other side. This segment of the Skinny it's brought
to you by Dream Giveaway. Dream Giveaway has been giving
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(23:24):
jump in the game and part of that goes to charity.
You'll have a chance at winning some of the coolest
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dot com. Welcome back to the Skinny. We have Jack
Harvey in the studio with us today and once again
the track dude Michael Young is sitting in for Rico.
We appreciate everything he brings to the table, including this
(23:45):
guy Jack Harvey along with us. Hey man, we're gonna
get off the beaten path here this racing thing for
just a moment. Quick question for you. Squash or racquetball?
Uh definitely have more more fun plane squash, do you?
So you do know the difference? Then h actually don't
fun tip bit for you and now we're off the
beaten path. I have just recently invested in a brand
(24:07):
new racket company that produced squash rackets. So three or
five squash if you ever want to play, so you
have to alright, so tell me because I'm a racquetball guy.
It's the United States and that's what we know, at
least more so in the squad. What's that heating duck
unit at the bottom of a squash court on the
front wall. I've never understood what that is. Uh, there's
(24:27):
mixed I hear mixed theories on this. I mean, I'm
not like a like a pro squash play or anything.
It's just my best buddy had a clothing line and
he specialized in squash. I wanted to expand, so then
I know, helped to get some of the rackets squad stock.
So now you know, a bit more invested in And
I've always played squash and I love playing it because
(24:49):
it's a rubber ball. If it's cold, it don't mounts.
The more temperature and heat that's in the ball allows
it to bounds much more. So I think they try
and keep the courts at particular level just allow the
ball too. It's a heater. Then. I don't know. I
mean honestly, like I don't I'm a kind of a
(25:11):
fair weather squash player, you know. And I used to
play him my manager who don't her his knee conveniently
because if you're kicking his ass. And but I like
racketball too. I really enjoyed playing racketball. A big differences though.
You know, ball is much bigger, bounce is much easier,
super American off the bat, and there's not so many
(25:32):
lines in squash. There is a boundary like you have
to keep the ball in the back racketball, I mean
that's perfect somebody like me. I can use the ceiling,
the side, the back wall, or wherever it's coming off.
I was like, just hit it again. It's it's crazy
playing racketball because I got he actually saying Manager dinged
me in the back of the thigh with a racquetball,
and honestly, I thought I was going to throw up.
The pain was so bad. And the thing is you're
(25:53):
looking forward and you're like the balls over. Then the
next thing you know, it just comes firing at you
and it feels like it just comes any direction. And
spent half the time in the middle just kind of
crawled up protecting myself. It's so weird to think that
you can turn around and smoked the ball off the
back wall, you know, and just get it back to
the front wall and you're okay, well and the actual
rackets themselves are slightly different to a squash racket's got
(26:14):
a longer handle, a bit more narrow just but longer.
In general, racquet balls, it's like you basically just compressed it.
So it's a bit shorter, it's a bit wider. It
sounds like you Brits are trying to compensate for something
a little longer handle there. And you take that however,
you like, do you miss you get home much? I
haven't really through COVID really, it's been a while. Okay.
(26:35):
I went back for ten days at Christmas last year,
and that was right where they discovered the South African variant,
and honestly even didn't it didn't go. I mean we
were going and we were like, oh, sure, we shouldn't
we In the end we just thought we're still going.
We play it by here. And then we saw that
America was about to announce something in early January, so
(26:55):
we were like, no, we're coming back, like quick, get
back before it's whatever, if there it was bad or anything.
And um, yeah, I mean I haven't been. I've been
once in two years now. You know. The thing is
like my mom and dad would very often come out
to races. They've not been out here for two years either. Actually,
my dad was in St. Pete, so he landed Thursday night.
(27:17):
Friday they said they were cancering the race Saturday morning.
He flew back to the UK to get in. Yeah,
so we have a video for the folks who are
watching the video portion of our show. Which do you
prefer the five nice five bells? Five bells big five bells? Guy? Yeah,
so I looked inside. They actually have a gallery of
(27:38):
the inside of the Five Bells that it's a cool
little restaurant pub. I would say, if you've ever watched
like any TV shows or what you picture like a
village pub to be the Five Bells is it? You know,
it's it's quaint. You know. The ceilings aren't straight, you know,
the doors are slanty, honest, like, the chairs seem like
(28:00):
they've been there for like the you know, star time.
The food is brilliant, by the way, um always hilarious
at Christmas. I mean, just just a great place to go.
And I would say most of the time pre COVID,
the first night I would come back, I'd always end
up like in the Bells, you know, and it would
be the same group of guys and girls who have
been there like the last like forty years or whatever
(28:23):
he may mind. Like my my my great granddad lived
in bas My granddad was a regular at the Bells.
So then when I go in there, I mean, I
know everyone. It's a it's a tiny, tiny village, but
I definitely missed being there. The imperfections make it perfect exactly.
What about the bugle, I definitely prefer the Bells. The
(28:45):
Bugle's got nice atmosphere. The flow of the flow of
the pub itself. It's separate, and that's important, correct it
is because it's kind of like, I'm not sure if
you want to be like in one side where they're
mostly served food, or want to be on the other
side just having a good time. There's no like easy crossover.
(29:07):
What is the singing portion in pubs in the Brits?
And what always singing? You guys are always singing songs?
What's the story? But how's that? Because you just paints?
And I guess is that that's why I would call
that liquid courage? Really just singing all the time? We
wund of course, yeah, I mean honestly, like if there's
(29:27):
a soccer game, I mean or honestly, just anytime. Really,
if people start like a few certain songs, I think
when you're in the UK, you just when you're born there,
you just kind of and nately know these like songs.
I don't remember anyone ever teaching me the words. Give
us three songs you must know, don't you have to
sing it? But just I would, honestly, I would say
(29:48):
Brits aren't as patriotic and that they are, They're not
as outwardly patriotic as Americans are. But when the national
anthem comes on, everyone stops and sings it or always uh,
I would say Old Man's time comes out, everyone starts
cracking it. And there's a there's a couple of like
(30:09):
soccer songs that everyone knows. And I don't know if
if any of you were around me when the Euros
are on like a mid Ohio or you're around Carlin,
only those guys when it's coming Home comes on. I
mean it's probably the most obnoxious like sports songs like
ever come from, like the UK, and especially about a
(30:30):
national soccer team. Now you're your pastry guy, right, you're
you're in the pastry just bacon, general bacon. So how
did you get into that world, because because I've always
said to you, the English cuisine could be the worst
on the planets, with the exception of the infusion of
the Indian culture coming in and all the curries, which
has saved a lot of English cooking. But but for you,
(30:52):
for you, you're a pastry guy. Yeah, how did that start? Well? Actually, so,
didn't you know? Another tip bit for you? Okay, did
you know that chicken tika massala was actually invented in Scotland.
I don't believe that at all. How the world does
this happen? I mean, probably just like the infusion, I guess,
like probably someone from Delhi ended up just in Glasgow
(31:13):
and was like, the food's crap, We're going to make
our own. And how have I become a baker? I mean, honestly,
it's super simply I was bored one day. I started,
you know, but I'm sure as we all have done.
Maybe you guys won't admit to it, but you start
watching The Great British Bake Off. You know, a few
episodes in I'm like, I'm still watching this show. Probably
halfway through the first season I watched I was like, oh,
(31:35):
Sally is opening the oven? Door too many times like Oh,
I shouldn't you know, too much flour in that, or
oh that's not gonna work because she's done this, and
I might wait about him. Know I'm on about I mean,
I've never baked anything ever. I was like, maybe I
should try this, and actually it wasn't bad. So then
I got a kitchen aid. And then that's really when
my baking took off. You got a whole new level.
(31:55):
So what was the first thing that you ever baked?
I mean, honestly, the first thing I ever baked? Classic
chocolate chips. I mean, you go to a good pizza restaurant,
you can judge how good that place is purely off
the margarita, and I feel like good bakers just hit
you with the classics. Why are shaking a head? You said,
you go to a pizza joint, and you can tell
(32:17):
if I'm not going to whatever. You go to a
pizza joint, you can tell if the food is gonna
be good by the margarita. He said, Is that what
I heard? That's correct? But margarita pizza? What do you
want about? Well, I was thinking of a margarita, of course. Yeah.
See this is this is see what happened there. Jack
(32:39):
is all Ken knows is pepperoni. I know he doesn't
know about the margarita pizza. Pizza with margarita. Absolutely, he's
a meat fast and margarita guy. I can see it
right now. No fruit, no veggies on my pizza. Actually meat,
let's go. Okay. So this is where the language barrier
comes in. Sometimes you go to an Italian restaurant and
(33:00):
you order an Italian pizza called a margarite too that
it's just basic, right, It's just like dough, tomato, sauce,
like mazzarella. Right done. So I was like, okay, I
feel like good bakers have like a couple of like
staples that you should be able to go and just go.
I want to chocolate chip cookie and be like, wow,
this is not the best cook I've ever had. So
(33:21):
started with cookies, slowly got more adventurous. Now make dough
and they'll probably the last, well not the last really
good thing I made, but the last thing that I
made that I was like, this is this is by worthy?
You know, like if you bought it, you'd have been
really happy. Was I made cinnamon roles? Really, I'll send
you a photo and Honestly, I'm quite critical on my baking,
(33:43):
you know, like racing kind of can't help, but like
just always I should have done this or next time,
and so I'll get a recipe, i'll cross the fact
and I'll re edit it the way I want it,
so when I go to bake it next time, I
know what to do. Anyway, I made the cinnamon roles
and I was like, I'm done. I'm tired on a
high that monkey bread. My monkey bread is good now. Really, yeah,
(34:06):
my cakes are okay, so you gotta work on the cakes.
I like cake. The problem with cake is it has
to be like three tiers, and sometimes I just don't
have the patients. I kind of gets like tier two
and I'm like, you need the Neapolitan deal, you know,
with all the different colors, like seven layers. That's an
American ice cream where we could never figure it out.
(34:26):
So we did strawberry, vanilla and chocolate all in one box. Yeah,
you know what I'm talking about. Seven layer cake. Isn't
it called neopology? It's an Italian cake and I think
it's in every layers it's called pizza. I think that's funny.
Ages ago that when quarantine started for the first time
(34:48):
that you know. Last year, my girlfriend for my birthday
bought me this Williams and Sonoma like rainbow cake kit.
All right, So I made it and then it had
a great time. I'll send you a picture that in
terms of like aesthetically pleasing cake, that's the best one
I've made. It was seven six layers, seven layers. It
was a pain in the ass, you know, like I
wouldn't recommend it. It does look good, but like I haven't.
(35:12):
You haven't ventured back down that. I haven't ventured back
down that road. The thing is, you can make stuff
look cool, just like a little bit of coloring. But again,
like if I'm in the zone, I'm in the zone.
If you've got to do it, you're all in. I'm
all in. And I would say, my my carrot cake.
I don't even like characters. Honestly, I don't like carrots,
(35:34):
and I don't know. In my head, I was like,
I don't want to eat a cake. I don't, But
even like carrots, it's like the main ingredient this cake.
I'm not going to beat this anyway. I made it.
Someone asked me to make it. I made it. I
was like, oh, damn, is quite good and say nothing
like carrots. Yeah, nothing like carrots at all. It's the
biggest win ever. I always get tasked with and the
(35:54):
cake is just out of the box cakes and nothing,
nothing fancy on the baking side. But when you say
out of the box, what, what do you know? When
you buy the Betty Crocker, you know, powder and you
put the eggs and water and butter and then you know,
and you mix it up and then bacon and bacon.
You know, I know that part of it. I get.
I get listen, I'm not I'm always when my grandson's
(36:19):
birthday comes around, I'm always the one that they put
the cake in front of and they say, makes something
he would like. So you know, I've done the monster
truck on you know, on the icing stuff, you know,
the roping and the monster jam or whatever it may be.
So I'm always the creative. So I find myself that
I've got I've got all the different nozzles and I've
(36:40):
got the knives and the water. It's I can make
it smooth, and you know I can respect that. I
that I'm sitting there. I need a drink. I have
to have a drink or two. It takes me about
two hours to do it. You know, it's bacon. Do
you know the worst bit about bacon. It's cleaning. Oh
my god, the mess I make clean bacon is honestly,
(37:01):
it ends up in place and how do you even
get it? It's the biggest mystery of it. Want clapped
the flowers everywhere. I'm not an apron guy either. I
just can't do it. You need to do it. I
can't need to. Got some hilarious aprons though, by the way,
so you need to bring one out to the track
and just wear it out on the appreciate you wearing
an apron and nothing else. Yeah, I think there's a
(37:22):
guy already does that. I think it's the naked Baker,
And I don't know if we can do that. Already
got it. That's an image that I just know. It
made me think of the dancing cow or the singing
cowboy New York City. I don't get wrong. I know
I've got a good time now, but in the winter
this is I'm going to be pale, very pale, very
(37:42):
very very very england Very honestly, this heat right now
is just like killing me. My skin is just going
the whole time. I mean, I need some cloud cover,
you know, I need some cloud cover. I need a
bit of miss and just hilarious because I love a
rainy day. I don't like being raining at the track,
I like, you know, I deal with it, but like
(38:04):
a Sunday to me off weekend Sunday that's raining is
like my best day ever. I'm going to bring the
duve to the living room. I'm gonna sit on the sofa.
I'm gonna have a cup of tea on one side.
I might even have a coffee do both wine nights
a Sunday, I get some biscuits out that I like,
cookies that I like, and honestly, I could sit there
all day. So the first thing you were bringing to
the living room was the douve. Yeah, what's that? Well,
(38:27):
I don't know what do you sleep with? Do they
comfort blanket? Yeah? Yeah, blanket? Okay, I just never heard
of that term before. I've never heard of that. Ken
still has his blanket from when he was a child
that he has not let go yet. Hey, hey, hey,
if it works, if it works, I've never heard of
the term, do have you, Carl? Okay? The thing I
(38:54):
hate to say this, but now this is two times
where I feel like you've been the odd one out here.
Something is out and in that may come with me.
You'd realize that it's way more than two times that
I've been the odd man mouth, so I almost feel
comfortable out of here. Look at it. We've had a
great time here. We're gonna let Jack go. He's got
(39:14):
a busy week here ahead of him and a lot
of racing get to do on a very warm week.
Is he just alluded to with a ton of humidity too.
It's been a rough summer here for these guys in
Indianapolis area. But h Man, thank you very much for
taking congratulations on your success. There's no question your wheel
man just need a little bit of things to go
your way, and I think we'll see at the top
step of that podium. Thank you, Thank you, guys, Thanks, thanks,
(39:37):
thanks for being with us here on the Skinny. This
episode has been brought to you by Toyota. Rhino classifies
Dream Giveaway and general tire For the latest and sunglasses,
optical frames, accessories, and apparel. Be sure to check out
bad heads dot com. That's bad Heads with a Z.
Production facilities provided by Fat heads I Wear Studios, All
(40:00):
rights reserved. The Skinny with Rico and Kenna is a
production of I heart Radio. For more podcasts from my
heart Radio, visit the iHeart Radio app, Apple Podcasts, or
wherever you get your podcasts.
The Skinny with Riego and Kenna is a production of
I Heart Radio. I'm Jack Covey and this is the
skinny from the fat Heads I Wear Studios in Speedway, Indiana.
This is the skinny brought to you by Toyota, Rhino Classifies,
General Tire and Dream Giveaway. This segment of the skinny
(00:22):
is brought to you by General Tire. It's more than
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Tire dot Com today. Boy, looking forward to a great
show here once again on the skinny. Can stat the track. Dude.
Michael Young has joined me once again to fill in
for Rico. Plenty of room left inside of that chair
(01:06):
here today. And we also have to welcome here Mr
Jack Harvey. Jack, thanks for taking the time man. Welcome
to the skinny. Thank you. This is actually a super
cool set up. I am super impressed, Thank you very much.
We had as sold it. He thought he was gonna
come into like a closet and do like a little
small little microphone. And you've been on a bunch of these,
(01:27):
you know, as I researched it a little bit, you've
been on a bunch, so you don't know what you're
walking into, right, I've been on a few. I thought
it was just gonna one of the things that we
sit down with like a voice recording and we just
chit chat back and forth. And then I came in
and so the studing was like, wow, Actually I can't
say what I said because we can beat it out.
Carl's good at that. We had set Hecklinburg on here
(01:47):
hes He's had good practice, more f bombs than Rico
and I could throw as a as a team. So's
he's cute up. Probably the problem is Brits just casually
swear a lot and it just flows for me. And
that's really bad because sometimes I even realize I'm doing it.
So they're getting like a corporate situation and I really
have to check myself. So I appreciate knowing that the
(02:09):
bleep is an option today. Well, what I find funny
is that the Brits use some of the some of
the off color language differently than we use over here
in Carl, I'm gonna put you to the test here,
so we'll pause for just a second. But you guys
used the word as a regular It's like us saying
over here like oh he's a you know, But you
(02:30):
say it over here it's like, oh my god, fighting words.
You know, you're you're dead man. I have a I
have one story about that, because I completely agree in
the UK, like so, I don't know if I can
bring myself to say it. It's like we call it
casual to nothing, and honestly, like between friends, it's almost
like in demon you know, that's the thing, and it is.
(02:54):
And if you ever chatted to like Matthew Braboo when
he's not got uh, you know, a recording device in
front of him, I mean, it's just how we are,
you know, It's just like the kind of the culture.
And remember I dropped it that word in a engineering
meeting once and it didn't get received with the laughter
that I thought it was going to. I thought it
(03:14):
was going to be like one of them, like ice
breaker moments, and the eerie atmosphere that overcame our engineering room.
I was like, wow, this this, Uh, we're sorry about that.
I guess I shouldn't use that word over here. It's
not that the same ring over here. That is, I argue,
if I'm wrong, I best the most word of any
(03:36):
curse word you can say in the States, and the
thing is even in the UK if if you say
it with malice and you and it's very direct, I
mean that there's like the epitomere fighting talk, you know.
I mean, it's pretty much on between friends. You get
away with it. I gotta be honest, I'm not I
hate that one. I'm never I'm never keen on using it.
I save it for extreme situations. So then when I
(03:57):
say it tries to have the gravitas behind that I wanted.
So it's in your arsenal. You just yeah, it's just
like the F bomb over here. Right, You can say,
you know he's my f and buddy or I hate
that effort, you know, I mean you can go either way.
You know, you talk about vulgarity and people I have
(04:17):
I'm pretty loose with vulgarity, said every other word it
Sometimes I don't even realize I'm doing it. And they said, well,
how do you even get on the radio? How do
you do things without swearing all the time. And it's
like there's a switch that you know when. So I
I tell everybody, I try to get it out of
my system. So what I'm in these environments. Yeah, So
that's why we use so much when we're off the air,
so that you know, we even out when we're on
(04:38):
the air. They just like good descriptive woods. I find
like sometimes I just don't know how. So we're back
from Nashville. A hot, long, but a very intense race weekend.
What I want to say, what a show it was.
It was an interesting race. Say the fans work. They
(05:03):
came out and droves. It was awesome. One of our
most well received races in the last five years. Definitely,
race wasn't quite what we hoped it to be. From
your vantage point, assess the weekend, h I would say
as an event, it was awesome. It lived up to
It lived up to all the hype that we all
(05:24):
felt like it was going to it as soon as
it was announced. There was just this atmosphere around it
and this you know energy that only really is reserved
for the and then suddenly we get there and it's
still like the euporia of the moment. I mean everyone's
walking around, you know, and like Cloud nine, you've got
like an extra spring in your step, which was useful
(05:46):
because we had to walk over that bridge every day
to get to the track. Um, the race itself was
a disaster, really, I think we can all agree on that.
But you see the ratings that got back and clearly
it did very well. So I mean, on the whole,
the event itself I thought was fantastic. Definitely things we
need to try and clean up for next year maybe. Um.
(06:08):
The nicest thing about it that all the promoters and
everyone who would put that race on they want the feedback.
They want it to be a great event. And like
any event, the first one sometimes has some problems. You're
gonna learn a bunch and I mean, ultimately, in some
I feel like the drivers also have to take some
responsibility for having a clean and successful race. I mean,
(06:30):
we all know what the consequences are. A lot of
time running too wide at the street circuit and it's
someone ends up in the wall and on such a
tight track, it's a it's a yellow flag, it's a
red flag. And I mean, I don't even know what
the longest green period was, but I mean from where
I was, I thought the road was never gonna win.
You know, you get three laps ago and you've got
a red flagging, like really, you know, like how many
(06:52):
yellows we've had, and suddenly a red flag and like cool,
like there was a mess just sitting in the car.
Cook it was warm. It was definitely toasted. It was warm.
I joked and said it was like sixty five and
I said it's getting a little and I used the
word dusky, which is it isn't even a word, but
I was trying to describe start it's starting to get dark.
(07:14):
And by the time it was over and we had
another red flag in there, they did the victory podium
celebration basically in the dark, and they for Shure did
by the time we had I was a bit miffed
after our race, so I got changed, so thanks to guys,
and I pretty much like left pretty quickly. And as
we were walking over the bridge, I mean, it was
it was dark, you know, and that's what half an
(07:34):
hour from like the checker flag, and so it's pretty
cool because you get to see some pretty wicked photos
you know, after it, and like you know, seeing Marcus celebrating,
you know, basically the pitch black before the cool lights
was it was wild, but also shows what a wild
race that was when you literally saw the whole bottom
of his car, like the whole underwing, and then he
wins the race, you know. So it was. It was
(07:56):
great in so many ways. It was super unpredictable. We
did come on the right side of that. But I
would say Nashville was probably the number one race of
the year that people wanted to go to, at least
who I talked to and you know, my family and
you know things like that. It seemed like everybody wanted
to be a Nashville. If you had to change I
(08:17):
was going to say three, but let's just make it one.
What would be the one thing to change in that
race for next year that you said this would help
it the most if we did what I've got one.
I think I think one thing that was hard in
Nashville was the way the pits worked. Then there's that
(08:38):
one yellow because I don't remember exactly who was stuck
in term one, but it was quicker to basically take
a full service and come out ahead, which is a
little weird, you know, in a pit sequence. So I think,
depending on where the accident in the track is, that
they should close the pits, because that to me seemed
a little not necessarily unfair. I mean, it's a good
(09:02):
job for the guys who registered and recognized what was
going to happen there quicker, but I think it was
Colton heard of it, pulled in, did a full service,
came back out and almost ended up behind the pace car.
Rena's v K was was wadded up in the turn one,
so the pace car had to slow to get around
Renas's car. In the meantime, these guys are flying and
(09:22):
doing the pits, and as soon as they hit the
line where the red livertors shut off, Colton almost passed.
The pace car was going to lap the whole field. Sure,
And the thing that I thought was weird as well
was how they determined the blend line, you know, people
coming out of the pits and like where they were
in turn one. I think that could be a little
clearer because I saw a few people they basically draw
(09:42):
this like imaginary line because the team were like, okay,
you need to go ahead of these cars on my
wait why, Like I'm really confused as to what's going on.
The other final thing I'd probably do. I love the
IndyCar do this because it promotes racing straight away, but
on a high circuit like that, I don't think on
a restart you should be able to overtake before you
(10:04):
cross the finish line. Because a great example was when
will Power and Simon page Now came together. We've gone
from one yellow too immediately into actually that might have
even caused the red. That did that did cause a
red because it stacked them all up and and it
was that accordion effect where they're coming down, they're trying
to catch the lead group, then they catch them at
accordions and they all stack up and then they fan
(10:24):
out to keep from running into each other. And then
I'm sure the spoder said green, Green, green, because by
then the front is ready to go green. And then
you've got will Power thinking, mom down here underneath them. Now,
I might as well take the spot and the causes
and the thing is like, at the end of the day,
as a driver, as soon as they go green, you're
going forward, you know, and in that moment, I think
the series could do a little bit better going we're
(10:46):
not going to shout the green until he gets the
finish line or whatever. Something that takes that opportunity away,
because if you give drive as the opportunity, yes we're
going for it would have bit it better to do
all the restarts going in the nine and do it
on the bridge as opposed to that. That's my one fix.
Where you guys started the race I thought was brilliant.
It gave everybody a chance to run down there. You
(11:08):
get a little bit of a gap, and I think
it worked out great. So I think all the resetarch
should have been backed up onto the bridge. I would
have said going into nine. One thing that they could
do next year that would be which I think would
allow us to do the restart there is actually have
a part of the track that they do a Indie
and where you can't exceed the white line, like there
(11:29):
might still be more space over there, but you don't
see the white line because going into turn nine is
so wide, you know, honestly, you could get four cars
there and if you have a restart that gets a
bit fruity or something like that. I mean, you're going
to see, you know, three cars go side by side
into a pretty sharp but also fast left hander. So
I think they could map out the actual or they
(11:51):
could define the track better in those moments, I think, Coffie,
We're going to take a quick break here and we'll
be right back on the other side with the more
from the Meyershank driver, Mr Jack Harvey. This segment of
the Skinny is brought to you by Toyota. This segment
of the Skinny is brought to you by Rhino Classifies.
(12:11):
Tired of all those ads and random stuff that shows
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dot Com. Once again, welcome back to the Skinny. Hey,
We've got a great event coming up here this weekend
as well. If you're in the Indianapolis area you need
a place to go over the weekend, check out the
one hundred thousand dollar Challenge. We want to take a
moment and mention an exciting event coming up this weekend
at Lucas Oil Raceway. Fat Heads Eye Wears the official
(12:56):
sponsor for the inaugural Who's Your Classic fat Heads I
Wear one hundred thousand dollar Challenge. It's at Who's Your Classic,
and uh, of course it will host a trifecto of
Open Wheel Pay Them At racing featuring Champions Sprint Cars,
Champion Midgets, and the USACH Silver Crown Series, all held
on Saturday now August. Initially one of those races to
(13:17):
be held on Friday, but now all three will be
held on Saturday. If they can win all three of them,
it's a hundred grand bonus. You went two of them,
it's fifty grander, So it's a pretty good lick for sure.
All in conjunction with Brickyard, the Brickyard of course, which
will be out of the speedway. Uh, you guys and
any cars will be out running to the g P again.
And I know that's a great event for you, so
(13:37):
uh make sure you come out here and check it out.
The Who's Your Classic at the Oval at Lucas Oil
Raceway on Saturday. Should be a great time. One grand
up for grabs, and I gotta tell you, if I
had to put my money on somebody, be Cody Swanson.
He's just liable to win that hundred grand. Should be
a lot of fun. So in the studio with us
is Mr Jack Harvey had a great chat already out Nashville.
(14:01):
You know, I'm just gonna jump off of that racing
thing and go a little broader for the season. Your
career has been phenomenal, Uh, no question about that. But man,
if I take a look at just this year alone,
you've qualified in the fast six six times out of
the eleven races we've had, and to see that your
fourteenth and the points is certainly not a reflection of
(14:23):
the ability of that team. And you're driving too, But man,
you've been in this game for a little while and
if anything that can go wrong will go wrong, it
goes wrong at the worst possible time. And man, you
have just been snake bit time and time again. Uh yeah,
I mean it kind feels like this year it's kind
of hard to uh you know, you say, we haven't
been Um it's a slippery slow you know. And I
(14:47):
think the thing that as a team we've tried to
avoid feeling is we just have all this bad look
like I'm not sure I believe in that. The only
bit of bad look I feel like we've really had
this year was in five qualifying when we had that
weird deal with the tire, basically two patches missing out
of it. Firestone never seen anything like that. I've never
had it again. I actually have a photo of that.
(15:09):
I actually took the photo and there is another blister
on the bottom of that wild you started out, I
think your first lap was one of the quickest, and
then you fell off and then fell off, and I
think it was two five by the time you were done.
I was like, what the heck happened to? Might have
been the pace? I was about to like fish myself
(15:29):
fair enough, but that's what you came into. And then
there was another blister on the bottom side that was
on the right rear correct And how did that feel?
Going around that horrendous and you stuck with it? Well,
you know it's a tough one, right because you look
back at it and I honestly think now all the
dust is settled, And that was extremely reckless on everyone's
(15:51):
part to stay out there for that, because I mean,
that thing, how it even stayed in attact I thought
was an incredible effort by fire Stone. Really, we still
don't know how it happened. I felt it almost immediately
a radio deteam and said, I've got a huge vibration
and they had to recalculate the scale to see the severity.
And it then because it happened there and then affected
(16:11):
all the other tires as well, so all the tires
ended up being off the chart bad for vibrations. It
said to the guys, like, why didn't you just pit me?
Because again, ten years from now, I probably would just
picked myself. I still feel like I've got a lot
to prove, you know, and I want to be out there.
And I've been on the other side of not the
completely bad side of bump day, but I've been through
(16:32):
the stress of bump day, and to me, that was
clearly a just a random issue that you know, fireston't
hardly ever have them. I was like, guys, just pit,
get the car ready, put another set on, let's just
go again. I mean, it didn't see I mean, obviously
that's a big deal. I think we could have handled
that better. In the moment, I will say the guys
(16:53):
did a brilliant job turning the car around. And then
actually when we came time for qualifying and we actually
had a pretty competitive run in the heat of the day,
and I was like, oh, it's pretty pretty happy with that.
Just disappointing that it happened that way. So look at
the season and you see where we've been qualifying, Um,
great Saturdays, you know, no no doubt, We've had a
(17:15):
lot of really strong Saturdays. We're just not quite getting
it right on Sunday. And I think that's the the
hard truth of the year is, Um, it's not necessarily
bad luck, because eventually, one of these times it would
swing in your favor if you believed in Looking right now,
sadly it's not swung in our favor. So it has
(17:36):
to be decision making, you know. And that's what we've
chatted about a lot as the team this season, is
what's the decisions? Why are we're making these decisions? Because
if you don't understand why we're making them, we're never
gonna be able to fix them. And granted, Nashville clearly
was a wild race, you know, so maybe that was
a little bit of an exception, but we've had a
huge amount of potential and I think that's the thing
(17:58):
that has kept everybody going. We know how good the
team can be. I feel like I'm doing a good
job in the car. We just we just need to
get in the end result. I mean, I hate to
say we're taking almost every box, We're just not taking
the box that matters the most. Yeah, I couldn't agree
with you more when whenever you say bad luck, you know,
when a wheelgun fails, that's that's kind of a bad
(18:19):
luck deal. But if you you know, if you go
to Road America and I'm not real sure what dictated
the three stopper versus a two stopper, you know, when
you take a look at some of that stuff, you
scratch your head. It's like, man, we were so close,
we're at the front and and you know, just what
why did we do that? Or like you were just
talking about before, It's but it just goes to show
you how competitive this deal is. I mean, the smallest
(18:41):
of decisions are are devastating, you know, or magical, you know,
And whenever you talk about the luck thing, maybe sometimes
it turns around. Sometimes I feel like that luck goes
for seasons. I mean, when you just mentioned it before,
when Ericson's car launches in the air, slams on the ground,
how has nothing on the front of that bent and
(19:01):
he's as faster, faster than anybody at the end of
that race. I mean, talk about luck. I mean, that's
just a straight up lucky moment. I was actually surprised
looking back and watching the race that he didn't get
like a penalty for that. Actually, like I mean, and
I love Marcus, I was. I was super happy that
he wouldn't, you know, and especially without his race played
out and airborne, you know, it was was was cool
(19:24):
really even I think I agree with you. It's it's
how competitive Indy Car is right now. And to be honest,
I think you might look back at the class of
one with all the teams and the drivers, and I'm
really proud to be on the grid any year that
is this competitive and especially be able to show the
potential that we have. I mean, it makes me feel
good about myself, makes me feel good about the team.
(19:47):
Also the journey that the team has been on. Obviously,
this has been my last season with msr UM, you know,
but from where we started doing the five and seventeen
to part time to now being able to compete, to
be in the fast six as many times as we have,
and you know, honestly go to a lot of places
and not just pushed to me in the top ten,
(20:08):
but be racing in the top ten like regularly and
even almost like in the the top five is incredible. You know,
It's been the most incredible chapter of my racing career
that I've had so far. The funny thing about Road
America's I also was curious as to what dictated the strategy,
and on the way home, I shame a slice of
(20:29):
Casey's pizza and it was awesome because I was so mad.
I was like, I'm just gonna get home, and I
stopped at some I stopped at the cases and they
got some spotted cow and I got a slice of Feza.
At least this just takes a little hood away along
with that. I'm just gonna just a quick and mean
to interrupt you there, Michael. But when I spotted for you,
(20:50):
and I don't remember what year that was. Your first
year was seventeen, It might have been that year. Actually,
I think so um physically fit wire is you were
not anything like you are now you've come a long
waves in that area. Yeah, I mean I think clearly yes,
I mean there's no other answer to that. Clearly, yes,
you know throughout and you can't. You know. The thing is, honestly,
(21:14):
I always worked hard in the gym like that. I
don't think any of my trainers would dispute that. The
thing I just really died into is my nutrition, you know,
and that's where the big weight loss came. Honestly, I
hardly changed my workouts at all, you know, and I
went from being probably one ninety three to at my
very light it's probably one sixty three, you know. I
mean it almost was like thirty pounds, and now I've
(21:35):
kind of settled in it like a comfortable and strong
like one seventy ish, you know. And it all came
from nutrition, you know. So I think it's easy for
people to pinpoint that is like, this is why you
have progressed, and I mean, to me, it's a little
a little deeper than that. But I think that's on
(21:55):
the surface level probably the biggest thing. I think it's
way deeper than that. I think it is a piece
of the puzzle. I mean, even at minimum, if it
just shows people how hard and how much I want it.
Then it sets the right example. Well, if it's any consolation,
Kenn and I still do the cases and spotted cal daily.
So that's that's why. So I'm going off of that deal.
(22:17):
I mean, based off of what you just said. They
say you can't work your way out of a bad diet,
but as a member of pit Fit here recently, I'm
I've been trying to prove them wrong. I've been working
out diligently, but I see have a bad diet, and
I'm like, I'm just gonna see if that's really true
for someone here that the whole life, you know, from
go Ka in battled way and trying to make way,
(22:41):
you know, and stuff like that, I can extremely confidently
tell you that you are never You're never gonna outwork
a bad diet. Thanks. That just hurts there. You're like
just sunds like that guy and then he comes in,
all right, Well, on that down moment, we're gonna take
another quick break share and we'll be right back on
(23:02):
the other side. This segment of the Skinny it's brought
to you by Dream Giveaway. Dream Giveaway has been giving
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jump in the game and part of that goes to charity.
You'll have a chance at winning some of the coolest
cars on the planet. Check it out at dream giveaway
dot com. Welcome back to the Skinny. We have Jack
Harvey in the studio with us today and once again
the track dude Michael Young is sitting in for Rico.
We appreciate everything he brings to the table, including this
(23:45):
guy Jack Harvey along with us. Hey man, we're gonna
get off the beaten path here this racing thing for
just a moment. Quick question for you. Squash or racquetball?
Uh definitely have more more fun plane squash, do you?
So you do know the difference? Then h actually don't
fun tip bit for you and now we're off the
beaten path. I have just recently invested in a brand
(24:07):
new racket company that produced squash rackets. So three or
five squash if you ever want to play, so you
have to alright, so tell me because I'm a racquetball guy.
It's the United States and that's what we know, at
least more so in the squad. What's that heating duck
unit at the bottom of a squash court on the
front wall. I've never understood what that is. Uh, there's
(24:27):
mixed I hear mixed theories on this. I mean, I'm
not like a like a pro squash play or anything.
It's just my best buddy had a clothing line and
he specialized in squash. I wanted to expand, so then
I know, helped to get some of the rackets squad stock.
So now you know, a bit more invested in And
I've always played squash and I love playing it because
(24:49):
it's a rubber ball. If it's cold, it don't mounts.
The more temperature and heat that's in the ball allows
it to bounds much more. So I think they try
and keep the courts at particular level just allow the
ball too. It's a heater. Then. I don't know. I
mean honestly, like I don't I'm a kind of a
(25:11):
fair weather squash player, you know. And I used to
play him my manager who don't her his knee conveniently
because if you're kicking his ass. And but I like
racketball too. I really enjoyed playing racketball. A big differences though.
You know, ball is much bigger, bounce is much easier,
super American off the bat, and there's not so many
(25:32):
lines in squash. There is a boundary like you have
to keep the ball in the back racketball, I mean
that's perfect somebody like me. I can use the ceiling,
the side, the back wall, or wherever it's coming off.
I was like, just hit it again. It's it's crazy
playing racketball because I got he actually saying Manager dinged
me in the back of the thigh with a racquetball,
and honestly, I thought I was going to throw up.
The pain was so bad. And the thing is you're
(25:53):
looking forward and you're like the balls over. Then the
next thing you know, it just comes firing at you
and it feels like it just comes any direction. And
spent half the time in the middle just kind of
crawled up protecting myself. It's so weird to think that
you can turn around and smoked the ball off the
back wall, you know, and just get it back to
the front wall and you're okay, well and the actual
rackets themselves are slightly different to a squash racket's got
(26:14):
a longer handle, a bit more narrow just but longer.
In general, racquet balls, it's like you basically just compressed it.
So it's a bit shorter, it's a bit wider. It
sounds like you Brits are trying to compensate for something
a little longer handle there. And you take that however,
you like, do you miss you get home much? I
haven't really through COVID really, it's been a while. Okay.
(26:35):
I went back for ten days at Christmas last year,
and that was right where they discovered the South African variant,
and honestly even didn't it didn't go. I mean we
were going and we were like, oh, sure, we shouldn't
we In the end we just thought we're still going.
We play it by here. And then we saw that
America was about to announce something in early January, so
(26:55):
we were like, no, we're coming back, like quick, get
back before it's whatever, if there it was bad or anything.
And um, yeah, I mean I haven't been. I've been
once in two years now. You know. The thing is
like my mom and dad would very often come out
to races. They've not been out here for two years either. Actually,
my dad was in St. Pete, so he landed Thursday night.
(27:17):
Friday they said they were cancering the race Saturday morning.
He flew back to the UK to get in. Yeah,
so we have a video for the folks who are
watching the video portion of our show. Which do you
prefer the five nice five bells? Five bells big five bells? Guy? Yeah,
so I looked inside. They actually have a gallery of
(27:38):
the inside of the Five Bells that it's a cool
little restaurant pub. I would say, if you've ever watched
like any TV shows or what you picture like a
village pub to be the Five Bells is it? You know,
it's it's quaint. You know. The ceilings aren't straight, you know,
the doors are slanty, honest, like, the chairs seem like
(28:00):
they've been there for like the you know, star time.
The food is brilliant, by the way, um always hilarious
at Christmas. I mean, just just a great place to go.
And I would say most of the time pre COVID,
the first night I would come back, I'd always end
up like in the Bells, you know, and it would
be the same group of guys and girls who have
been there like the last like forty years or whatever
(28:23):
he may mind. Like my my my great granddad lived
in bas My granddad was a regular at the Bells.
So then when I go in there, I mean, I
know everyone. It's a it's a tiny, tiny village, but
I definitely missed being there. The imperfections make it perfect exactly.
What about the bugle, I definitely prefer the Bells. The
(28:45):
Bugle's got nice atmosphere. The flow of the flow of
the pub itself. It's separate, and that's important, correct it
is because it's kind of like, I'm not sure if
you want to be like in one side where they're
mostly served food, or want to be on the other
side just having a good time. There's no like easy crossover.
(29:07):
What is the singing portion in pubs in the Brits?
And what always singing? You guys are always singing songs?
What's the story? But how's that? Because you just paints?
And I guess is that that's why I would call
that liquid courage? Really just singing all the time? We
wund of course, yeah, I mean honestly, like if there's
(29:27):
a soccer game, I mean or honestly, just anytime. Really,
if people start like a few certain songs, I think
when you're in the UK, you just when you're born there,
you just kind of and nately know these like songs.
I don't remember anyone ever teaching me the words. Give
us three songs you must know, don't you have to
sing it? But just I would, honestly, I would say
(29:48):
Brits aren't as patriotic and that they are, They're not
as outwardly patriotic as Americans are. But when the national
anthem comes on, everyone stops and sings it or always uh,
I would say Old Man's time comes out, everyone starts
cracking it. And there's a there's a couple of like
(30:09):
soccer songs that everyone knows. And I don't know if
if any of you were around me when the Euros
are on like a mid Ohio or you're around Carlin,
only those guys when it's coming Home comes on. I
mean it's probably the most obnoxious like sports songs like
ever come from, like the UK, and especially about a
(30:30):
national soccer team. Now you're your pastry guy, right, you're
you're in the pastry just bacon, general bacon. So how
did you get into that world, because because I've always
said to you, the English cuisine could be the worst
on the planets, with the exception of the infusion of
the Indian culture coming in and all the curries, which
has saved a lot of English cooking. But but for you,
(30:52):
for you, you're a pastry guy. Yeah, how did that start? Well? Actually, so,
didn't you know? Another tip bit for you? Okay, did
you know that chicken tika massala was actually invented in Scotland.
I don't believe that at all. How the world does
this happen? I mean, probably just like the infusion, I guess,
like probably someone from Delhi ended up just in Glasgow
(31:13):
and was like, the food's crap, We're going to make
our own. And how have I become a baker? I mean, honestly,
it's super simply I was bored one day. I started,
you know, but I'm sure as we all have done.
Maybe you guys won't admit to it, but you start
watching The Great British Bake Off. You know, a few
episodes in I'm like, I'm still watching this show. Probably
halfway through the first season I watched I was like, oh,
(31:35):
Sally is opening the oven? Door too many times like Oh,
I shouldn't you know, too much flour in that, or
oh that's not gonna work because she's done this, and
I might wait about him. Know I'm on about I mean,
I've never baked anything ever. I was like, maybe I
should try this, and actually it wasn't bad. So then
I got a kitchen aid. And then that's really when
my baking took off. You got a whole new level.
(31:55):
So what was the first thing that you ever baked?
I mean, honestly, the first thing I ever baked? Classic
chocolate chips. I mean, you go to a good pizza restaurant,
you can judge how good that place is purely off
the margarita, and I feel like good bakers just hit
you with the classics. Why are shaking a head? You said,
you go to a pizza joint, and you can tell
(32:17):
if I'm not going to whatever. You go to a
pizza joint, you can tell if the food is gonna
be good by the margarita. He said, Is that what
I heard? That's correct? But margarita pizza? What do you
want about? Well, I was thinking of a margarita, of course. Yeah.
See this is this is see what happened there. Jack
(32:39):
is all Ken knows is pepperoni. I know he doesn't
know about the margarita pizza. Pizza with margarita. Absolutely, he's
a meat fast and margarita guy. I can see it
right now. No fruit, no veggies on my pizza. Actually meat,
let's go. Okay. So this is where the language barrier
comes in. Sometimes you go to an Italian restaurant and
(33:00):
you order an Italian pizza called a margarite too that
it's just basic, right, It's just like dough, tomato, sauce,
like mazzarella. Right done. So I was like, okay, I
feel like good bakers have like a couple of like
staples that you should be able to go and just go.
I want to chocolate chip cookie and be like, wow,
this is not the best cook I've ever had. So
(33:21):
started with cookies, slowly got more adventurous. Now make dough
and they'll probably the last, well not the last really
good thing I made, but the last thing that I
made that I was like, this is this is by worthy?
You know, like if you bought it, you'd have been
really happy. Was I made cinnamon roles? Really, I'll send
you a photo and Honestly, I'm quite critical on my baking,
(33:43):
you know, like racing kind of can't help, but like
just always I should have done this or next time,
and so I'll get a recipe, i'll cross the fact
and I'll re edit it the way I want it,
so when I go to bake it next time, I
know what to do. Anyway, I made the cinnamon roles
and I was like, I'm done. I'm tired on a
high that monkey bread. My monkey bread is good now. Really, yeah,
(34:06):
my cakes are okay, so you gotta work on the cakes.
I like cake. The problem with cake is it has
to be like three tiers, and sometimes I just don't
have the patients. I kind of gets like tier two
and I'm like, you need the Neapolitan deal, you know,
with all the different colors, like seven layers. That's an
American ice cream where we could never figure it out.
(34:26):
So we did strawberry, vanilla and chocolate all in one box. Yeah,
you know what I'm talking about. Seven layer cake. Isn't
it called neopology? It's an Italian cake and I think
it's in every layers it's called pizza. I think that's funny.
Ages ago that when quarantine started for the first time
(34:48):
that you know. Last year, my girlfriend for my birthday
bought me this Williams and Sonoma like rainbow cake kit.
All right, So I made it and then it had
a great time. I'll send you a picture that in
terms of like aesthetically pleasing cake, that's the best one
I've made. It was seven six layers, seven layers. It
was a pain in the ass, you know, like I
wouldn't recommend it. It does look good, but like I haven't.
(35:12):
You haven't ventured back down that. I haven't ventured back
down that road. The thing is, you can make stuff
look cool, just like a little bit of coloring. But again,
like if I'm in the zone, I'm in the zone.
If you've got to do it, you're all in. I'm
all in. And I would say, my my carrot cake.
I don't even like characters. Honestly, I don't like carrots,
(35:34):
and I don't know. In my head, I was like,
I don't want to eat a cake. I don't, But
even like carrots, it's like the main ingredient this cake.
I'm not going to beat this anyway. I made it.
Someone asked me to make it. I made it. I
was like, oh, damn, is quite good and say nothing
like carrots. Yeah, nothing like carrots at all. It's the
biggest win ever. I always get tasked with and the
(35:54):
cake is just out of the box cakes and nothing,
nothing fancy on the baking side. But when you say
out of the box, what, what do you know? When
you buy the Betty Crocker, you know, powder and you
put the eggs and water and butter and then you know,
and you mix it up and then bacon and bacon.
You know, I know that part of it. I get.
I get listen, I'm not I'm always when my grandson's
(36:19):
birthday comes around, I'm always the one that they put
the cake in front of and they say, makes something
he would like. So you know, I've done the monster
truck on you know, on the icing stuff, you know,
the roping and the monster jam or whatever it may be.
So I'm always the creative. So I find myself that
I've got I've got all the different nozzles and I've
(36:40):
got the knives and the water. It's I can make
it smooth, and you know I can respect that. I
that I'm sitting there. I need a drink. I have
to have a drink or two. It takes me about
two hours to do it. You know, it's bacon. Do
you know the worst bit about bacon. It's cleaning. Oh
my god, the mess I make clean bacon is honestly,
(37:01):
it ends up in place and how do you even
get it? It's the biggest mystery of it. Want clapped
the flowers everywhere. I'm not an apron guy either. I
just can't do it. You need to do it. I
can't need to. Got some hilarious aprons though, by the way,
so you need to bring one out to the track
and just wear it out on the appreciate you wearing
an apron and nothing else. Yeah, I think there's a
(37:22):
guy already does that. I think it's the naked Baker,
And I don't know if we can do that. Already
got it. That's an image that I just know. It
made me think of the dancing cow or the singing
cowboy New York City. I don't get wrong. I know
I've got a good time now, but in the winter
this is I'm going to be pale, very pale, very
(37:42):
very very very england Very honestly, this heat right now
is just like killing me. My skin is just going
the whole time. I mean, I need some cloud cover,
you know, I need some cloud cover. I need a
bit of miss and just hilarious because I love a
rainy day. I don't like being raining at the track,
I like, you know, I deal with it, but like
(38:04):
a Sunday to me off weekend Sunday that's raining is
like my best day ever. I'm going to bring the
duve to the living room. I'm gonna sit on the sofa.
I'm gonna have a cup of tea on one side.
I might even have a coffee do both wine nights
a Sunday, I get some biscuits out that I like,
cookies that I like, and honestly, I could sit there
all day. So the first thing you were bringing to
the living room was the douve. Yeah, what's that? Well,
(38:27):
I don't know what do you sleep with? Do they
comfort blanket? Yeah? Yeah, blanket? Okay, I just never heard
of that term before. I've never heard of that. Ken
still has his blanket from when he was a child
that he has not let go yet. Hey, hey, hey,
if it works, if it works, I've never heard of
the term, do have you, Carl? Okay? The thing I
(38:54):
hate to say this, but now this is two times
where I feel like you've been the odd one out here.
Something is out and in that may come with me.
You'd realize that it's way more than two times that
I've been the odd man mouth, so I almost feel
comfortable out of here. Look at it. We've had a
great time here. We're gonna let Jack go. He's got
(39:14):
a busy week here ahead of him and a lot
of racing get to do on a very warm week.
Is he just alluded to with a ton of humidity too.
It's been a rough summer here for these guys in
Indianapolis area. But h Man, thank you very much for
taking congratulations on your success. There's no question your wheel
man just need a little bit of things to go
your way, and I think we'll see at the top
step of that podium. Thank you, Thank you, guys, Thanks, thanks,
(39:37):
thanks for being with us here on the Skinny. This
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(40:00):
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