January 30, 2025 • 16 mins
Gary speaks with the owner of Vesti during #SmallBusinessShoutout. Gary also has a couple of odd stories for the segment, #StrangeScience.
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Episode Transcript
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Speaker 1 (00:00):
This is Gary and Shannon and you're listening to KFI
A M.
Speaker 2 (00:03):
Six forty, the Gary and Shannon Show on demand on
the iHeartRadio app. Already in the hallways, people are dying
to tell us about your sandwiches.
Speaker 1 (00:12):
So just everybody get ready for that.
Speaker 2 (00:14):
That's the first time I think we've heard people in
the hallways say that we're about to be blown away
by the sandwiches. Adam Gertler and Shane Lyons are co
founders of Vesty. I want to read to you just
what they have right there on their marketing package. We
take the best cured meats, punchy cheeses, and tasty spreads
and tuck them between our baked to order for Kacia.
Speaker 1 (00:37):
That's poetry right there.
Speaker 3 (00:38):
Huh.
Speaker 1 (00:39):
Welcome you guys, Welcome, thank you. Where do we start?
What's where did Vesty come from?
Speaker 4 (00:45):
Well, Vesty, I think was a quick random Google search
on Shane's part over there and Africa.
Speaker 3 (00:53):
What were you looking at?
Speaker 4 (00:54):
It was right before a trip to Italy when we
started making the sandwiches, and then we were going to
go to Italy and do like a little sandwich pilgrimage,
and Shane looked up and came up with vesty and
apparently it's like an Italian slang for well dressed, and
we thought that that was really fitting because this is
what we try to do. We try to take a
(01:14):
sandwich and we try to make it beautifully dressed, beautifully curated,
beautifully tailored.
Speaker 3 (01:18):
That's why I'm wearing a suit right now.
Speaker 4 (01:20):
When I bring these sandwiches to people, I usually dress
up because the sandwich is made to be enjoyed as
we prepared it. It's not over stuffed with meat. It's
the perfect amount of fillings. And really the bread is
the thing. It's got to be the perfect fluffy, light
bread that you look at it and you're like, oh,
that's a lot of bread, and you bite it and
it's like biting into a cloud.
Speaker 3 (01:41):
But yeah, do you remember what you looked up and
found vesty? Yeah, I think we were working out of a.
Speaker 4 (01:46):
We were in the back of a pizza shop and
now defund pizza shop.
Speaker 3 (01:49):
Yeah.
Speaker 5 (01:50):
So Adam and I actually met each other in combat
on the Next Food Network Star we were on fifteen
years ago and.
Speaker 3 (01:58):
Two thousand and eight, I think that error.
Speaker 5 (02:00):
Yeah, and we immediately aligned forces and realized we were
more similar than we were different, and through since then
we found every opportunity we could to work with each other.
We both went our different paths. I mean, Adam had
a great career in media for many years. I went
more of the traditional chef route. Ended up opening up
a restaurant in Manhattan in New York and working with
a fantastic restaurant restaurant tours or in your Plant and
(02:21):
did that for as long as I think someone you
know can do it for about ten years and we
were pretty successful. But both Adam and I have been
on the end of running restaurants, owning them and going, hey,
this is this is really hard it.
Speaker 2 (02:32):
Listen, I don't know enough about the restaurant business. Our
sandwiches look down upon. I mean there's every every every
culture has its own version of some kind of bread,
some kind of filling.
Speaker 4 (02:45):
Funny, you know, I think the sandwich is probably the
kind of thing that a lot of the best chefs
in the best restaurants are going to want to eat.
They're going to be taking their ingredients that are all
refined and prepared with elaborate lines and many chefs, but
at the end of it going to take that meat
and that sauce and that's spread. It's going to end
up on some bread because they're still working and often
(03:06):
they don't think about eating, and they're having some of
the best sandwiches known to man, which is kind of
like how this happened, you know, like Shane is a
really well trained shaft.
Speaker 3 (03:15):
I'm I'm a chef, but I'm more.
Speaker 4 (03:18):
Of an aficionado of food. I love the craft. You know,
I've worked with Doghouse for the past ten years doing
all their sausages. I got really into making sausages and
hot dogs, so you know, that's what I've been doing,
and then we kind of developed the bread part of it,
and we're like, this is perfect because there's always going
to be a place for a sandwich, and at this
point we kind of feel like there is a bar
(03:41):
that should be higher for the sandwich. And you know,
I like a Jersey Mikes as much as anyone else,
but you know what that is, and it's ubiquitous, and
it's we think there's room for a sandwich to be
a little bit more special, a little bit more premium
if you care a little bit, and it's very accessible.
You can have a great sandwich and it's approachable. It's
not like having paragoid truffles shaved onto, you know, a
(04:04):
veal cheek.
Speaker 3 (04:05):
I don't know, is that right?
Speaker 4 (04:06):
Is that addition you would amaze del actually sounds but
we could make a sandwich of that.
Speaker 3 (04:13):
You know what we've learned.
Speaker 5 (04:14):
You can make anything a sandwich, you really can. You
just stick it between bread, that's a sandwich. But the
thing is is I think Adam and I really we
started with the idea of going, we want to work together,
which is number one. We we we we are good
partners for each other. We communicate really well, we know
each other's strength and each other's weaknesses, and so that
was the first step. And then it was like, what
are we going to do because you know, we talked
about I think at one point a diner or something
(04:35):
like that, and it came back to us like, we
really don't want to follow the traditional path of restaurant touring.
We've both lived in that world for a very long
time and despite all the best best efforts, energies, tons
of capital, it's really really challenging, as we all know,
and restaurants are closing every single day, and I fear
they will continue to because the model itself is broken
(04:55):
and has been for years. My parents were restaurant tours.
I grew up in the industry and I've seen me
any of the flaws for for a long long time.
So I think a lot of the inception of Vesti
was going, well, how do we make a food business
that we can scale, that we can make actually profitable
for ourselves, for our families, for hopefully anyone we bring
on board in terms of other partners or investors. And
(05:15):
I think that's the starting point. In some ways, this
is a business. You know, we've had a lot of hobbies,
but this is something we want to look at that generationally,
hopefully our sons will run.
Speaker 1 (05:25):
Is it strictly catering, is it?
Speaker 3 (05:27):
Well, actually no.
Speaker 4 (05:29):
We started as the first of the year doing orders
through door dash and grub hubs and people can come
pick up.
Speaker 3 (05:34):
We don't have a traditional storefront.
Speaker 2 (05:36):
Eat vest dot com is where you're gonna find a
website and if you're not hungry yet, you look at
the website, you'll you'll eat everything.
Speaker 1 (05:42):
E A, t V, E S, T I, eatvestd dot com.
Speaker 4 (05:46):
Yeah, so on the website you can pick up. You
can also deliver if you're anywhere in the LA area,
will deliver. We just delivered to Sketches yesterday.
Speaker 3 (05:54):
You know, we'll we'll go anywhere.
Speaker 4 (05:56):
And that's the thing is, like you can see we
have these large boxes of sandwiches hold either ten wrapped
sandwiches or they're unwrapped, like we brought to the people
here at iHeart, and we have them cut into twenty
four shareables, and that's going to be great for like,
you know, the big game when you're having people over.
It's almost like the new version of the six foot Hero.
That's a very shareable. You just grab one and you
(06:16):
can get different varieties and try different sandwiches. They wrapped
and stamped are great for wholesale or if we're in
maybe a law office or an agency where they're a
little bit more buttoned up and people want to take
their sandwiches and go back. But we figure in a
city like Los Angeles, there's got to be a thousand
people a day that want to eat these sandwiches, and
if we could start there, that's a pretty good place
(06:37):
to start. And so we have our own, like we
like to call it a sandwich factory. I'm bacon bread
all the time. I'm burning my arms. I'm loving it.
You know, just these loaves of love. Each one of
them comes out and like I know them, I remember
stretching them out, and then you know we've also had.
Speaker 1 (06:51):
Bred the name all of them that would take so much.
Speaker 4 (06:54):
Time, but a few of them, but you know, that
was a whole process. Then we had a period where
the bread wasn't right and we were.
Speaker 3 (07:01):
Like what are we doing?
Speaker 4 (07:03):
And you know, we threw out hundreds of loaves of bread,
and you know when you come out on the other
end of it and you're like, ah, we've refound the bread.
You know, we wanted to make a sandwich that would
make you stop and say that's freaking good, freaking yes, yes, yes, yes, yes, yes,
not the internal rights, yes, but yes, you know, like
a sandwich where you take a bite and you're you're
at your office or whatever your work day is, and
(07:25):
you take a bite and you have to take a minute,
like it grabs your attention just for a second, and
it elevates your day. I've worked in offices, I know
lunch is the best part of the day, right, And
it's like, we love nothing more than people to be like,
oh sandwiches, okay, that's where we want your level of expectation.
Speaker 2 (07:41):
I mean, the sandwich and the menu itself, from the
Italian turkey, the spicy guy, the muffaletta. You've got a
whole vegan option here with the let's not meet, the
capraise a salad sandwich, the Bolognian cheese, I mean, and
then the chips and the cookies, the caramel corn, the
crackling caramel corn that you left in front of me,
which I can't believe I haven't eaten yet. All of
these are available on the website. Again, it's eatfesti dot com.
(08:03):
You guys also helped out. We have partnered with the
Dream Center LA obviously to help fire recovery efforts that
are going on.
Speaker 1 (08:10):
How did that go well?
Speaker 4 (08:11):
You know, I live in Highland Park with my wife
and my two children, Moe and Poppy, and you know,
when the fires happened, we're pretty close and the air
was bad, so we had to leave, and it was
very close to home. My wife, Andrea, is from California,
and so she immediately just started like behind diapers and
water and just trying to take it to places. And
I reached out to Dave. You know, I've done a
(08:33):
lot of work with Doghouse. We've been here and we've
been great partners before, and Dave's like, I'm at the
Dream Center all week. We could take sandwiches here, So,
you know, not like it was a lot that we did,
but we brought a couple of hundred sandwiches a couple
of days to really feed the volunteers. And it really
was really an honor for us because seeing all those
hundreds of volunteers and people sorting the clothes and just
(08:55):
everybody putting everything aside to just know what they do
and to unify kind of purpose. To feel like just
that we were bringing a few sandwiches, I gotta tell
you a mint all that tragedy, it felt really really good.
So you guys should feel incredible for what you organized there.
And people were just the cars coming through. It was
really really amazing. And I know that the money is
(09:16):
still pouring in and Dave is an incredible guy and that's.
Speaker 3 (09:19):
Great, and so we were really lucky that he was like, yeah,
bring some sandwiches by and come on and talk about them.
We know we're you know, we really appreciate it.
Speaker 2 (09:26):
Well, we thank you for helping out that that effort
it's it's been big around here, so glad and again
people in the hallways talking about the sandwiches that you
guys left upstairs for everybody. So I can't wait to
get into one, but I can't do while I'm talking
to you guys.
Speaker 3 (09:40):
Yeah, it's not great radio, so no, it's not our.
Speaker 2 (09:44):
Adam and Shane, thanks for coming in. Eat Vesty dot
com is the website. Plan your party and then call
these guys and they'll they'll bring your sandwiches. Thank you
guys again, appreciate it.
Speaker 3 (09:54):
Thanks for having all right.
Speaker 2 (09:55):
I thought this was a great story and I had
never heard this before. Do you have any I who
Florence Hinton is. Florence Hinton in the twenties and thirties
was a pretty well known opera singer, to the point
where she met and married a guy named Charles Hinton,
(10:15):
and she, Florence Hinton, toured with their own artistic company
that performed in shows alongside orchestras and dancers and singers,
and they made the rounds in the Orpheum circuit, the
name given to a bunch of different theaters, of course,
including the Orpheum Theater here in La They played host
to vaudeville variety shows. Well, one night, Florence Hinton is
on tour in nineteen thirty six, and a kid comes
(10:38):
to the show. But the kid doesn't have any money
to buy a ticket. However, and this is one of
many questions I have about this story that makes you
question the veracity of it, but this kid is carrying
two squirrels with him, which he promptly trades for or
(11:00):
a ticket to go see the Florence Hinton show. Well,
not too long after that, that would have been nineteen
thirty six. Not too long after that, Florence Hinton loses
her voice and she couldn't carry on a singing career.
But these squirrels that she had exchanged for a ticket,
all of a sudden became a money making opportunity. So
(11:21):
she trained the squirrels to do a bunch of tricks,
including taking a bath on command and playing dead on command.
This is what one of the newsreels sounded like from
back in the nineteen fifties.
Speaker 1 (11:35):
This is what you might call a squirrely story. Meet
Mss Florence Hinton of Grover City, California, who has trained
a small platoon of the bushy tailed little rodents into
amiability and a desire to please snookums.
Speaker 3 (11:47):
Here is a motherly, little old.
Speaker 1 (11:49):
Lady squirrel with quite a talent for baby city that's
holding a little baby doll. Now, all of this was
going well. She was making money.
Speaker 2 (12:01):
She was making a tour around all over California showing
off these squirrels. One day she's at the KTLA lot,
and she's there because she wants one of the squirrels,
named Susa after John Phillips Susa to come out waving
a little tiny flag wagging its tail. But she was
told by the crew to take a step back so
(12:22):
that the cameras wouldn't see her. She tripped and fell
and actually hurt herself to the point where she couldn't
carry the big cage necessary for her squirrel act.
Speaker 1 (12:33):
So she sued the.
Speaker 2 (12:34):
Parent company of KTLA, Paramount Television Productions, for about thirty
two thousand bill thirty two thousand dollars for medical bills
and damages. She was awarded about fifteen thousand and a
half of what she asked for would have been about
one hundred and seventy five grand. Now, she kept performing
until the sixties. They said she ultimately faded into obscurity,
(12:56):
but her legacy lives on. In One Quirky Squirrel Act
continues to make waves In One Deeply Patriotic Day in
October of twenty sixteen, the National Archives and Records Administrations
turned it into a jiff that you could send via
social media.
Speaker 1 (13:14):
Funny little story.
Speaker 5 (13:15):
Damn Gary, that's cold.
Speaker 2 (13:17):
You picked a day that Shannon wasn't there to discuss
Deli sandwiches.
Speaker 1 (13:22):
Oh man, tell me you hate Shannon without telling me
you hate Shannon.
Speaker 5 (13:27):
Good luck tomorrow when.
Speaker 1 (13:27):
She gets back, buddy, you'll be fine.
Speaker 2 (13:29):
No those because this was an unexpected outage, an unexpected absence. Today,
she had to have some just to get her root
canal fixed or something like that. In the meantime, it's oh,
eat Vesty, that's a eat Vesty dot com.
Speaker 1 (13:44):
It's the sandwich Place. It's time for strange science.
Speaker 3 (13:48):
Strange Sawyer.
Speaker 5 (13:53):
It's like weird science, but strange.
Speaker 2 (14:00):
The European Space Agency says that it's now monitoring an
asteroid about the size of a football.
Speaker 1 (14:06):
Field that could hit Earth.
Speaker 2 (14:08):
This asteroid is called twenty twenty four y R four,
estimated to have a one in eighty three chance of
a direct hit. I think they said that's about a
one point two percent chance of a direct hit, but
they do know when it would be. They say it
would be if it does hit Earth. Wednesday, December twenty second,
(14:30):
twenty thirty two. They said, most likely it's going to
be a near miss. The asteroid would pass within a
few thousand miles. That's considered a near miss astronomically speaking.
The Space Mission Planning Advisory Group, which is chaired by ESA,
will discuss the latest observations at a meeting in Vienna
next week. They said, if the impact risk is confirmed,
(14:51):
it makes official recommendations to the UN and they may
have to begin options for a new Bruce Willis Billy
Bob Thornton movie or a spacecraft based response to the
potential hazard.
Speaker 1 (15:04):
Is the way they put it.
Speaker 2 (15:06):
Doctor Simeon Barber is a space scientist and said we
shouldn't be overly worried, at least not yet. That's because
our early detection systems quite often overestimate the likelihood of
an impact with Earth. Just a couple of years ago,
NASA was able to smash a spacecraft into a pretty
big asteroid, a little bit larger than this one.
Speaker 1 (15:28):
They say.
Speaker 2 (15:30):
The dimorphose and successfully changed its orbit. Bill Nelson, administrator
of NASA at the time, said, all of us have
a responsibility to protect our home planet. After all, it's
the only one we have. This new asteroid, or I
should say near Earth asteroid is what they're calling it.
First spotted by a telescope in Chile right around Christmas time.
Since the start of January, they've been tracking the asteroid
(15:53):
to try to gauge its size and its movement and
see if they can calculate any better whether or not
it's going to actually hit the Earth. But again, right
now they say it's about a one point two percent
chance of clobbering into somewhere on the Earth, and that
it would be just before Christmas of twenty thirty two.
Put that in your calendar. I guess all right, Shannon's
(16:14):
back tomorrow. John Cobelt Show is coming up next, and
we'll see you tomorrow.
Speaker 1 (16:18):
Stay dry, everybody, Oh love God much. Gary and Shannon.
You're watching it.
Speaker 3 (16:25):
You're holding your breath.
Speaker 1 (16:26):
We were, I know, I kind of got chills. I'm like,
come on, buddy, get all disturbed in the beginning.
Speaker 4 (16:30):
But it's true.
Speaker 1 (16:30):
You're down.
Speaker 3 (16:31):
But you know, get back up.
Speaker 2 (16:33):
You've been listening to The Gary and Shannon Show. You
can always hear us live on KFI AM six forty
nine am to one pm every Monday through Friday, and
anytime on demand on the iHeartRadio ap
This is Gary and Shannon and you're listening to KFI
A M.
Speaker 2 (00:03):
Six forty, the Gary and Shannon Show on demand on
the iHeartRadio app. Already in the hallways, people are dying
to tell us about your sandwiches.
Speaker 1 (00:12):
So just everybody get ready for that.
Speaker 2 (00:14):
That's the first time I think we've heard people in
the hallways say that we're about to be blown away
by the sandwiches. Adam Gertler and Shane Lyons are co
founders of Vesty. I want to read to you just
what they have right there on their marketing package. We
take the best cured meats, punchy cheeses, and tasty spreads
and tuck them between our baked to order for Kacia.
Speaker 1 (00:37):
That's poetry right there.
Speaker 3 (00:38):
Huh.
Speaker 1 (00:39):
Welcome you guys, Welcome, thank you. Where do we start?
What's where did Vesty come from?
Speaker 4 (00:45):
Well, Vesty, I think was a quick random Google search
on Shane's part over there and Africa.
Speaker 3 (00:53):
What were you looking at?
Speaker 4 (00:54):
It was right before a trip to Italy when we
started making the sandwiches, and then we were going to
go to Italy and do like a little sandwich pilgrimage,
and Shane looked up and came up with vesty and
apparently it's like an Italian slang for well dressed, and
we thought that that was really fitting because this is
what we try to do. We try to take a
(01:14):
sandwich and we try to make it beautifully dressed, beautifully curated,
beautifully tailored.
Speaker 3 (01:18):
That's why I'm wearing a suit right now.
Speaker 4 (01:20):
When I bring these sandwiches to people, I usually dress
up because the sandwich is made to be enjoyed as
we prepared it. It's not over stuffed with meat. It's
the perfect amount of fillings. And really the bread is
the thing. It's got to be the perfect fluffy, light
bread that you look at it and you're like, oh,
that's a lot of bread, and you bite it and
it's like biting into a cloud.
Speaker 3 (01:41):
But yeah, do you remember what you looked up and
found vesty? Yeah, I think we were working out of a.
Speaker 4 (01:46):
We were in the back of a pizza shop and
now defund pizza shop.
Speaker 3 (01:49):
Yeah.
Speaker 5 (01:50):
So Adam and I actually met each other in combat
on the Next Food Network Star we were on fifteen
years ago and.
Speaker 3 (01:58):
Two thousand and eight, I think that error.
Speaker 5 (02:00):
Yeah, and we immediately aligned forces and realized we were
more similar than we were different, and through since then
we found every opportunity we could to work with each other.
We both went our different paths. I mean, Adam had
a great career in media for many years. I went
more of the traditional chef route. Ended up opening up
a restaurant in Manhattan in New York and working with
a fantastic restaurant restaurant tours or in your Plant and
(02:21):
did that for as long as I think someone you
know can do it for about ten years and we
were pretty successful. But both Adam and I have been
on the end of running restaurants, owning them and going, hey,
this is this is really hard it.
Speaker 2 (02:32):
Listen, I don't know enough about the restaurant business. Our
sandwiches look down upon. I mean there's every every every
culture has its own version of some kind of bread,
some kind of filling.
Speaker 4 (02:45):
Funny, you know, I think the sandwich is probably the
kind of thing that a lot of the best chefs
in the best restaurants are going to want to eat.
They're going to be taking their ingredients that are all
refined and prepared with elaborate lines and many chefs, but
at the end of it going to take that meat
and that sauce and that's spread. It's going to end
up on some bread because they're still working and often
(03:06):
they don't think about eating, and they're having some of
the best sandwiches known to man, which is kind of
like how this happened, you know, like Shane is a
really well trained shaft.
Speaker 3 (03:15):
I'm I'm a chef, but I'm more.
Speaker 4 (03:18):
Of an aficionado of food. I love the craft. You know,
I've worked with Doghouse for the past ten years doing
all their sausages. I got really into making sausages and
hot dogs, so you know, that's what I've been doing,
and then we kind of developed the bread part of it,
and we're like, this is perfect because there's always going
to be a place for a sandwich, and at this
point we kind of feel like there is a bar
(03:41):
that should be higher for the sandwich. And you know,
I like a Jersey Mikes as much as anyone else,
but you know what that is, and it's ubiquitous, and
it's we think there's room for a sandwich to be
a little bit more special, a little bit more premium
if you care a little bit, and it's very accessible.
You can have a great sandwich and it's approachable. It's
not like having paragoid truffles shaved onto, you know, a
(04:04):
veal cheek.
Speaker 3 (04:05):
I don't know, is that right?
Speaker 4 (04:06):
Is that addition you would amaze del actually sounds but
we could make a sandwich of that.
Speaker 3 (04:13):
You know what we've learned.
Speaker 5 (04:14):
You can make anything a sandwich, you really can. You
just stick it between bread, that's a sandwich. But the
thing is is I think Adam and I really we
started with the idea of going, we want to work together,
which is number one. We we we we are good
partners for each other. We communicate really well, we know
each other's strength and each other's weaknesses, and so that
was the first step. And then it was like, what
are we going to do because you know, we talked
about I think at one point a diner or something
(04:35):
like that, and it came back to us like, we
really don't want to follow the traditional path of restaurant touring.
We've both lived in that world for a very long
time and despite all the best best efforts, energies, tons
of capital, it's really really challenging, as we all know,
and restaurants are closing every single day, and I fear
they will continue to because the model itself is broken
(04:55):
and has been for years. My parents were restaurant tours.
I grew up in the industry and I've seen me
any of the flaws for for a long long time.
So I think a lot of the inception of Vesti
was going, well, how do we make a food business
that we can scale, that we can make actually profitable
for ourselves, for our families, for hopefully anyone we bring
on board in terms of other partners or investors. And
(05:15):
I think that's the starting point. In some ways, this
is a business. You know, we've had a lot of hobbies,
but this is something we want to look at that generationally,
hopefully our sons will run.
Speaker 1 (05:25):
Is it strictly catering, is it?
Speaker 3 (05:27):
Well, actually no.
Speaker 4 (05:29):
We started as the first of the year doing orders
through door dash and grub hubs and people can come
pick up.
Speaker 3 (05:34):
We don't have a traditional storefront.
Speaker 2 (05:36):
Eat vest dot com is where you're gonna find a
website and if you're not hungry yet, you look at
the website, you'll you'll eat everything.
Speaker 1 (05:42):
E A, t V, E S, T I, eatvestd dot com.
Speaker 4 (05:46):
Yeah, so on the website you can pick up. You
can also deliver if you're anywhere in the LA area,
will deliver. We just delivered to Sketches yesterday.
Speaker 3 (05:54):
You know, we'll we'll go anywhere.
Speaker 4 (05:56):
And that's the thing is, like you can see we
have these large boxes of sandwiches hold either ten wrapped
sandwiches or they're unwrapped, like we brought to the people
here at iHeart, and we have them cut into twenty
four shareables, and that's going to be great for like,
you know, the big game when you're having people over.
It's almost like the new version of the six foot Hero.
That's a very shareable. You just grab one and you
(06:16):
can get different varieties and try different sandwiches. They wrapped
and stamped are great for wholesale or if we're in
maybe a law office or an agency where they're a
little bit more buttoned up and people want to take
their sandwiches and go back. But we figure in a
city like Los Angeles, there's got to be a thousand
people a day that want to eat these sandwiches, and
if we could start there, that's a pretty good place
(06:37):
to start. And so we have our own, like we
like to call it a sandwich factory. I'm bacon bread
all the time. I'm burning my arms. I'm loving it.
You know, just these loaves of love. Each one of
them comes out and like I know them, I remember
stretching them out, and then you know we've also had.
Speaker 1 (06:51):
Bred the name all of them that would take so much.
Speaker 4 (06:54):
Time, but a few of them, but you know, that
was a whole process. Then we had a period where
the bread wasn't right and we were.
Speaker 3 (07:01):
Like what are we doing?
Speaker 4 (07:03):
And you know, we threw out hundreds of loaves of bread,
and you know when you come out on the other
end of it and you're like, ah, we've refound the bread.
You know, we wanted to make a sandwich that would
make you stop and say that's freaking good, freaking yes, yes, yes, yes, yes, yes,
not the internal rights, yes, but yes, you know, like
a sandwich where you take a bite and you're you're
at your office or whatever your work day is, and
(07:25):
you take a bite and you have to take a minute,
like it grabs your attention just for a second, and
it elevates your day. I've worked in offices, I know
lunch is the best part of the day, right, And
it's like, we love nothing more than people to be like,
oh sandwiches, okay, that's where we want your level of expectation.
Speaker 2 (07:41):
I mean, the sandwich and the menu itself, from the
Italian turkey, the spicy guy, the muffaletta. You've got a
whole vegan option here with the let's not meet, the
capraise a salad sandwich, the Bolognian cheese, I mean, and
then the chips and the cookies, the caramel corn, the
crackling caramel corn that you left in front of me,
which I can't believe I haven't eaten yet. All of
these are available on the website. Again, it's eatfesti dot com.
(08:03):
You guys also helped out. We have partnered with the
Dream Center LA obviously to help fire recovery efforts that
are going on.
Speaker 1 (08:10):
How did that go well?
Speaker 4 (08:11):
You know, I live in Highland Park with my wife
and my two children, Moe and Poppy, and you know,
when the fires happened, we're pretty close and the air
was bad, so we had to leave, and it was
very close to home. My wife, Andrea, is from California,
and so she immediately just started like behind diapers and
water and just trying to take it to places. And
I reached out to Dave. You know, I've done a
(08:33):
lot of work with Doghouse. We've been here and we've
been great partners before, and Dave's like, I'm at the
Dream Center all week. We could take sandwiches here, So,
you know, not like it was a lot that we did,
but we brought a couple of hundred sandwiches a couple
of days to really feed the volunteers. And it really
was really an honor for us because seeing all those
hundreds of volunteers and people sorting the clothes and just
(08:55):
everybody putting everything aside to just know what they do
and to unify kind of purpose. To feel like just
that we were bringing a few sandwiches, I gotta tell
you a mint all that tragedy, it felt really really good.
So you guys should feel incredible for what you organized there.
And people were just the cars coming through. It was
really really amazing. And I know that the money is
(09:16):
still pouring in and Dave is an incredible guy and that's.
Speaker 3 (09:19):
Great, and so we were really lucky that he was like, yeah,
bring some sandwiches by and come on and talk about them.
We know we're you know, we really appreciate it.
Speaker 2 (09:26):
Well, we thank you for helping out that that effort
it's it's been big around here, so glad and again
people in the hallways talking about the sandwiches that you
guys left upstairs for everybody. So I can't wait to
get into one, but I can't do while I'm talking
to you guys.
Speaker 3 (09:40):
Yeah, it's not great radio, so no, it's not our.
Speaker 2 (09:44):
Adam and Shane, thanks for coming in. Eat Vesty dot
com is the website. Plan your party and then call
these guys and they'll they'll bring your sandwiches. Thank you
guys again, appreciate it.
Speaker 3 (09:54):
Thanks for having all right.
Speaker 2 (09:55):
I thought this was a great story and I had
never heard this before. Do you have any I who
Florence Hinton is. Florence Hinton in the twenties and thirties
was a pretty well known opera singer, to the point
where she met and married a guy named Charles Hinton,
(10:15):
and she, Florence Hinton, toured with their own artistic company
that performed in shows alongside orchestras and dancers and singers,
and they made the rounds in the Orpheum circuit, the
name given to a bunch of different theaters, of course,
including the Orpheum Theater here in La They played host
to vaudeville variety shows. Well, one night, Florence Hinton is
on tour in nineteen thirty six, and a kid comes
(10:38):
to the show. But the kid doesn't have any money
to buy a ticket. However, and this is one of
many questions I have about this story that makes you
question the veracity of it, but this kid is carrying
two squirrels with him, which he promptly trades for or
(11:00):
a ticket to go see the Florence Hinton show. Well,
not too long after that, that would have been nineteen
thirty six. Not too long after that, Florence Hinton loses
her voice and she couldn't carry on a singing career.
But these squirrels that she had exchanged for a ticket,
all of a sudden became a money making opportunity. So
(11:21):
she trained the squirrels to do a bunch of tricks,
including taking a bath on command and playing dead on command.
This is what one of the newsreels sounded like from
back in the nineteen fifties.
Speaker 1 (11:35):
This is what you might call a squirrely story. Meet
Mss Florence Hinton of Grover City, California, who has trained
a small platoon of the bushy tailed little rodents into
amiability and a desire to please snookums.
Speaker 3 (11:47):
Here is a motherly, little old.
Speaker 1 (11:49):
Lady squirrel with quite a talent for baby city that's
holding a little baby doll. Now, all of this was
going well. She was making money.
Speaker 2 (12:01):
She was making a tour around all over California showing
off these squirrels. One day she's at the KTLA lot,
and she's there because she wants one of the squirrels,
named Susa after John Phillips Susa to come out waving
a little tiny flag wagging its tail. But she was
told by the crew to take a step back so
(12:22):
that the cameras wouldn't see her. She tripped and fell
and actually hurt herself to the point where she couldn't
carry the big cage necessary for her squirrel act.
Speaker 1 (12:33):
So she sued the.
Speaker 2 (12:34):
Parent company of KTLA, Paramount Television Productions, for about thirty
two thousand bill thirty two thousand dollars for medical bills
and damages. She was awarded about fifteen thousand and a
half of what she asked for would have been about
one hundred and seventy five grand. Now, she kept performing
until the sixties. They said she ultimately faded into obscurity,
(12:56):
but her legacy lives on. In One Quirky Squirrel Act
continues to make waves In One Deeply Patriotic Day in
October of twenty sixteen, the National Archives and Records Administrations
turned it into a jiff that you could send via
social media.
Speaker 1 (13:14):
Funny little story.
Speaker 5 (13:15):
Damn Gary, that's cold.
Speaker 2 (13:17):
You picked a day that Shannon wasn't there to discuss
Deli sandwiches.
Speaker 1 (13:22):
Oh man, tell me you hate Shannon without telling me
you hate Shannon.
Speaker 5 (13:27):
Good luck tomorrow when.
Speaker 1 (13:27):
She gets back, buddy, you'll be fine.
Speaker 2 (13:29):
No those because this was an unexpected outage, an unexpected absence. Today,
she had to have some just to get her root
canal fixed or something like that. In the meantime, it's oh,
eat Vesty, that's a eat Vesty dot com.
Speaker 1 (13:44):
It's the sandwich Place. It's time for strange science.
Speaker 3 (13:48):
Strange Sawyer.
Speaker 5 (13:53):
It's like weird science, but strange.
Speaker 2 (14:00):
The European Space Agency says that it's now monitoring an
asteroid about the size of a football.
Speaker 1 (14:06):
Field that could hit Earth.
Speaker 2 (14:08):
This asteroid is called twenty twenty four y R four,
estimated to have a one in eighty three chance of
a direct hit. I think they said that's about a
one point two percent chance of a direct hit, but
they do know when it would be. They say it
would be if it does hit Earth. Wednesday, December twenty second,
(14:30):
twenty thirty two. They said, most likely it's going to
be a near miss. The asteroid would pass within a
few thousand miles. That's considered a near miss astronomically speaking.
The Space Mission Planning Advisory Group, which is chaired by ESA,
will discuss the latest observations at a meeting in Vienna
next week. They said, if the impact risk is confirmed,
(14:51):
it makes official recommendations to the UN and they may
have to begin options for a new Bruce Willis Billy
Bob Thornton movie or a spacecraft based response to the
potential hazard.
Speaker 1 (15:04):
Is the way they put it.
Speaker 2 (15:06):
Doctor Simeon Barber is a space scientist and said we
shouldn't be overly worried, at least not yet. That's because
our early detection systems quite often overestimate the likelihood of
an impact with Earth. Just a couple of years ago,
NASA was able to smash a spacecraft into a pretty
big asteroid, a little bit larger than this one.
Speaker 1 (15:28):
They say.
Speaker 2 (15:30):
The dimorphose and successfully changed its orbit. Bill Nelson, administrator
of NASA at the time, said, all of us have
a responsibility to protect our home planet. After all, it's
the only one we have. This new asteroid, or I
should say near Earth asteroid is what they're calling it.
First spotted by a telescope in Chile right around Christmas time.
Since the start of January, they've been tracking the asteroid
(15:53):
to try to gauge its size and its movement and
see if they can calculate any better whether or not
it's going to actually hit the Earth. But again, right
now they say it's about a one point two percent
chance of clobbering into somewhere on the Earth, and that
it would be just before Christmas of twenty thirty two.
Put that in your calendar. I guess all right, Shannon's
(16:14):
back tomorrow. John Cobelt Show is coming up next, and
we'll see you tomorrow.
Speaker 1 (16:18):
Stay dry, everybody, Oh love God much. Gary and Shannon.
You're watching it.
Speaker 3 (16:25):
You're holding your breath.
Speaker 1 (16:26):
We were, I know, I kind of got chills. I'm like,
come on, buddy, get all disturbed in the beginning.
Speaker 4 (16:30):
But it's true.
Speaker 1 (16:30):
You're down.
Speaker 3 (16:31):
But you know, get back up.
Speaker 2 (16:33):
You've been listening to The Gary and Shannon Show. You
can always hear us live on KFI AM six forty
nine am to one pm every Monday through Friday, and
anytime on demand on the iHeartRadio ap
Gary and Shannon News
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