The Blazor Show Tuesday 11/26/2024

News, Politics, Sports

Episode Transcript

Speaker 1 (00:00):
The Mark Pleaser Show.

Speaker 2 (00:26):
All Right, here we go.

Speaker 3 (00:30):
H two one wtv N one eight hundred six ton WTVN.
Join us on the Legacy Retirement Group dot com phone lines,
Mark Blazer, Chuck Douglas over there and Chuck Happy Tuesday.

Speaker 1 (00:41):
How are you everything good?

Speaker 4 (00:42):
Three teens? Gluten dog bonjors? What's up? Hey?

Speaker 5 (00:48):
All right?

Speaker 4 (00:49):
Yeah, that is out. The weather is relatively warm. Turkey's
in my future. Life is good.

Speaker 3 (00:55):
Yeah, man, Yeah, you got an extra spring in your
step today.

Speaker 1 (00:59):
I love.

Speaker 4 (01:00):
Yeah, it's my new insouls.

Speaker 1 (01:03):
Doctor Scholes in the house.

Speaker 4 (01:05):
Whatever right, whatever it takes, Yes, if it makes you bounce,
put it in there.

Speaker 1 (01:09):
Yeah. More bounced to the end.

Speaker 4 (01:12):
Was that zapp more bounced? Yes? Roger Troutman, Oh, I
remember that.

Speaker 3 (01:18):
I actually used to say, or used to think that
they said something about gliding through the Alps. Is what
I used to think that that said. That was one
of those misinterpreted.

Speaker 4 (01:30):
I think, Roger Troutman, I think the Alps. I just
go together.

Speaker 1 (01:34):
I didn't connect those knots clearly.

Speaker 4 (01:35):
I just voice box going just then. I don't see
what happening.

Speaker 3 (01:44):
How about every time you go away, I take a
piece of meat. Yes, you my butcher's favorite song. Yes,
there's the the misrepresented lyrics, the misheard lyrics. That's a
that is a fun topic to get people calling in about.

Speaker 1 (01:58):
By the way.

Speaker 4 (01:59):
Yeah, well yeah, as everybody's heard things over the years
that they're absolutely sure of. And uh, I my my
grandsons were watching the karaoke YouTube thing or whatever on
the TV the other night and it made me feel
bad because words are appropriated. If they're not misunderstood, they're
stolen from us. And they were doing deck the halls
and it was time to don your gate apparel and

(02:19):
they hit the palls button, Papa, because they thought it
was a bad They're not supposed to say that. You're
not supposed to say you're gay everyone. And I, man,
how sad is that? I've ready misunderstood it then then
be misled by something stupid like that.

Speaker 1 (02:33):
That is sad. There is no question about that place.

Speaker 4 (02:35):
SUSU Studio. We all understand.

Speaker 3 (02:37):
Yeah he is uh he is hot off of his
sold out Bucks line live broadcast last night and part
of our best Buckeye coverage. The one and only Roy
Halls joining us now Roy Welcome. How are you brother?

Speaker 6 (02:50):
Man? What's up? My brother?

Speaker 1 (02:52):
Yeah, doing good?

Speaker 6 (02:53):
Bad?

Speaker 1 (02:53):
How you doing?

Speaker 6 (02:54):
Man? I'm doing well. Man. I was just I had
I was driving down the street. I pulled over just
to talk to you. I mean, I knew our call
was gonna be on, So I pull over and I
pull up in front of the YMCA, And I was like,
what a terrible name for this week. We just got
to call it the y You can't call it the YMCA,
or you can just call it the YCA. Either way,

(03:14):
what a horrible branding situation for this week.

Speaker 3 (03:18):
So let's start with Thanksgiving? What is it gonna look
like for you? Are you having a big meal? Is
it a couple of big meals different places?

Speaker 7 (03:27):
Like?

Speaker 3 (03:27):
What is it going to be like on Thanksgiving? In
the hall household?

Speaker 6 (03:32):
Man? You know we're gonna have a quick early meal.
My mom likes to eat around like one thirty two o'clock, brother,
So it's like lunch. So I don't eat a lot
like you know what I mean. Like, I'll eat a
nice little plate, but I don't pile it on like
it's not dinner. So I'll have a nice little lunch
appetizer situation. And then later that evening I'll either double

(03:52):
my plate with the same food, or I'm gonna go
to somebody else's home and just act like I haven't
eaten and I'm like, nah, have it NOA, So you
can just pile it on, you know what I mean?
You know, And here's the thing. So like the dinner
that the lunch plates, you gotta just kind of eat
whatever is in front of you, be polite. But the
dinner places when you take second and third. You know,
Black people love taking food to go, and so you know,

(04:15):
I'm gonna go ahead and make sure I take them
to gold boxes as well, man, to make sure I
have food for you know, Friday, Saturday and Sunday.

Speaker 4 (04:21):
Right right, right right? Do you show up at Mom's
with your own rubber maid or do you take her
with you? That's what I want to know.

Speaker 6 (04:28):
Hey, listen, hey, hey, brothers don't have rubber maids. You
know what I mean. We got a bunch of We
got a bunch of tinfoil and paper plate. Man.

Speaker 4 (04:35):
Lord, he's taking leftovers in the margarine containers.

Speaker 6 (04:37):
I know that. Hey listen, Hey, hey, ain't nothing wrong
with the market what you're talking about? You know what
I'm saying? You got you something?

Speaker 3 (04:46):
Everything's better with blue bonnet on it or in it,
I should say with regard to Ay.

Speaker 6 (04:51):
And here's the thing, man, leftovers, leftovers and rubber maid.
It's just not leftovers. Man, it's just too it's too clean,
it's too nice and pristine, like leftovers need to be
leaking into the refrigerator, saying mixed in with the refrigerator oil.
You know what I mean?

Speaker 4 (05:07):
All of that, if the greens mixed together with the
stuffing in the bowl, it's just not right. It's got
to come together. But in the refrigerator. Yeah, I don't
want to see Roy's refrigerator now.

Speaker 1 (05:19):
I bet it's wonderful. I bet as well.

Speaker 6 (05:21):
Listen, No, listen. I usually don't keep food. My I'm
like a door dash guy for real, Like I'm the
dude that like ass the dude that brings my food,
Like did you open my food?

Speaker 3 (05:30):
Bro?

Speaker 6 (05:30):
Like and what took you so long? I'm that guy,
you know what I mean? Hey, I got a lot
of beverages, like you know, coke zeros and gatorays and
Celsia's just stuff like that. Like I love stacking like
a bunch of like like liquids. But I don't really
like keeping food. I don't like my refrigerator smelling like food.

Speaker 3 (05:47):
Man, So labels out kind of like back in the
day MTV when they did Cribs and people would open
up their fridge and it would be all labels that
it would be all nice and neat, and you really
wouldn't see much food in those fridges. Kind of like that.

Speaker 6 (05:59):
I guess, yeah, that's how it is, man, because that
team up north is gonna need a whole bunch of
hydration themselves. Bron, We're gonna knock the pit well, We're
gonna knock live in daylight.

Speaker 1 (06:10):
Absolutely. We are.

Speaker 3 (06:12):
On a side note before we get to that, we
have we're test driving. I wish that you would have
been able to come in today. Of course I didn't
ask you to do that, but you've been run ragged.
I guess that seriously, Like as of late from from
iHeart so, but we're gonna test drive Costco. They have
their own and I guess they're backed by popular demand.
We kind of did a story on it earlier, well

(06:33):
late last week, and they have Costco has these amazing
mashed potatoes that they sell and they're these loaded mashed
potato and I cooked them in the oven They went
in there for about an hour, and then I threw them,
you know, some foil over top, almost kind of Roy
Hall style, if you will.

Speaker 1 (06:51):
I threw some foil over the top of them, and I.

Speaker 3 (06:54):
Brought them in one of those you know packages that
holds into heat. It's uh, you know, it's a Rachel
Ray thing. I stole it from my wife, and so
I brought that in. These things are piping hot still,
so we're gonna test drive those in a little bit.
And I know that's those are piled high on your
plate for Thanksgiving.

Speaker 1 (07:12):
I would imagine the mashed potato.

Speaker 6 (07:13):
First of all. First of all, I thought you was
gonna say you stole one of those little warmers from
the pizza delivery guy. That's what I thought you was going.

Speaker 1 (07:20):
And above that, I'll do that.

Speaker 6 (07:21):
I'll the second. The second thing, when you said test
drive in Costco, I thought they was given away a
vehicle and you'allys gonna drive it around like you using
different language blazers, I don't really use. I've never said
I test drove food before in my life. I've never
I've never said I'm gonna test drive this pizza. I've
never I've never I've never said that before, so I
was confused. I'm glad you brought me up to speed.

(07:43):
Mass potatoes is on the list of Thanksgiving things. It's
not high because you can get massed potatoes at like
any outback or Longhorn steakhouses. Not really my thing, you know.
I need some mac and cheese with multiple cheese layers.
I need to be able to have the mac and
cheese where I can criticize it, Like you can't really
criticize mashed potatoes, but you can criticize somebody's mac and

(08:04):
cheese because there's a difference between like black mac and
cheese and white mac and cheese. You know, when you
start putting like vegetables in your mac and cheese or
putting cereal on top of it, that's the whole situation.
So I love to be able to eat food that
I can criticize, you like cold or hot potato salad.
Those are good discussions, man.

Speaker 3 (08:24):
The mac and cheese is good enough on its own.
It's simplistic. You need to just put good ingredients in.
Don't try to change it. It's the Mona Lisa. If
you will, you can't touch up the Mona Lisa Mac
and cheese just used good ingredients and you don't need
to do anything else to it.

Speaker 1 (08:39):
You really really don't. So that's where I kind of
come down on that.

Speaker 6 (08:44):
Here's the thing, though, brother, like this week, because I
put on a miniature list last night at Bucks Line Live,
which was absolutely awesome, that there are certain things that
you can't do during Michigan Week. And it was a
couple couple of situations, but one of them that I
purposely didn't include with eating mac and cheese, like the
yellow of the mac and cheese, unless you're using like

(09:06):
white cheese or some type of Habardi or something, you know, Like,
you know, I really think that like the yellow, I
gotta be able to eat my mac and cheese, even
though I'm avoidant. By the way, you sent me some
yellow emojis with a yellow fit. Please stop sending me
to Bart Smithson emoji bro like you, they have emojis
with your skin complexion blade, Like, why are you sending

(09:27):
me yellow like the lazy yellow emoji's Michigan Week number one?
You shouldn't be using a number two. What guys still
send the yellow generic emoji when clearly you can get
your own skin complexion.

Speaker 1 (09:40):
I didn't even think about that.

Speaker 3 (09:42):
But to what you were pointing out, I'm driving down
the road dying laugh and listening to you last night
talking about you cannot have scrambled eggs, you cannot have
American cheese, and you gotta be very hydrated because your
pee can't be that yellow, because if you aren't hydrated enough,
you gotta it's gotta be what you're actually so you said,

(10:02):
those are some things during Michigan Week that absolutely cannot
be on the menu, slash in your life.

Speaker 1 (10:08):
So I was dying laughing listen to it was very
don't forget the.

Speaker 6 (10:11):
Fact that I said that your kids don't not supposed
to be riding the stupid yellow school buses.

Speaker 1 (10:15):
Oh yeah, that's right.

Speaker 6 (10:16):
You better drive figure out a way to uber him
the school or something.

Speaker 1 (10:20):
So good take us through.

Speaker 3 (10:23):
Uh, you had your what you have two pair of
miss the gold pants?

Speaker 1 (10:27):
Correct?

Speaker 6 (10:28):
I think I heard that I have. I have four pair.
I had on two last night.

Speaker 1 (10:31):
You had two last night? Okay, so four?

Speaker 3 (10:33):
And I thought it was a crazy stat that LOGI
threw out there that none of these kids that are
gonna be playing Michigan tomorrow.

Speaker 1 (10:40):
None of them have gold pants.

Speaker 3 (10:42):
None of them, zero zilch, none, And so for you
to think like something like that that has to hurt
your heart.

Speaker 6 (10:50):
Roy Man is awful. But here's the thing, they gonna
get a pair on this Saturday. I'm telling you right now,
there is no way, when I say no way, there
is no way possible that Ohio State's going to lose
the football game this weekend. There's nothing. I mean, here's
the thing. I respect the rivalry blaze, I respect everything
that's going on. I respect the other team up north

(11:13):
because you have to, because of the history, because of
the tradition. But on this particular weekend, we are not
losing this football game. So I'm so excited ahead of
time that these guys in that locker room get a
pair of gold pants. What's really crazy is the likes
of someone like Will Howard, who just transferred in from
Kansas State. Who knows what they given their rivalry gains.
I don't even know if Kansas State has a rival

(11:35):
who knows that. I don't even know if that's real
football in the Big Twelve. I don't know what conference
theyre in right now, but you get it. Will Howard
transferring in and then you got c J. Stroud, who's
one of the greatest quarterbacks to ever come through here,
who probably will get a pair of gold pants if
you know, all things going like the right way and C. J.
Stroud has zero which is unbelievable to me. But those

(11:57):
guys in that locker room deserve it. They've been playing saying, well,
the one loss to Oregon kind of put us down
a little bit, but we've been rolling ever since. Man,
So I'm extremely excited to get these guys something to
put on their neck.

Speaker 1 (12:08):
Weak.

Speaker 3 (12:08):
It is very, very special what's happening with the Buckeyes
this week. And nobody has to tell coach Day what
all you know needs to happen, but it is looking
like everything's pointing in the direction that you're talking about.
As far as this week for the players, you've been
through this several times and I know you probably you've
been asked so many times about this, but what the

(12:29):
players go through, Yeah, it is beat Michigan week, but
it's something you think about from the very beginning of
the season. It's probably something you think about as you're
working out off season. It's something you constantly think about
as an Ohio State Buckeye isn't it.

Speaker 6 (12:43):
Well, you constantly think about it because you constantly see
it even before you become a real Buck guy. I mean,
the Ohio State Michigan rivalry goes back in that tradition.
I mean you're talking about years and years and years.
So whether you're in the South or you're in the
West Coast, when those games come on on rivalry weekend,
Ohio State Michigan is always up there. When they start
ranking the best rivalries in sports, Ohio State Michigan generally

(13:06):
is in that top two or three. And so, like
you hear about it even before you become a Buck Eye.
But once you're on campus, once you're getting recruited, once
you've committed to the Ohio State University, you immediately get
baptized into the hatred that you have for that team
up north. Again, you respect them because you have to
respect your adversary. But there's the Yin and the yang

(13:27):
and those guys are up there hating us, and we're
down here hating them. The problem is they're on the
three game winning streak, and so this is that opportunity
for us to put things and write the ship at
so to speak. But you're always thinking about it. When
I was with Trust, we would in the spring every
week we would watch a week or a quarter of
the Michigan game from the previous year. And every week

(13:48):
during the season we had a practice that Monday or
so that was Michigan week, or we had a Michigan period,
So you're constantly thinking about those guys heading up to
the game.

Speaker 3 (13:57):
Sports broadcaster Joel Klatt was on with Klay Travis earlier.
He called this the Ohio State Michigan rivalry the largest
in sports. He said NFL college football clearly all of
that said that it is absolutely the most historical and
special rivalry that exists, And I thought, wow, that is

(14:19):
saying something. Now. We feel that way because we live here,
as far as people listening and most people that are
from here and so on, we get it. But when
you hear somebody say that like him, it really kind
of it really drives it home for a lot of people.
But OSU twenty one point favorites, Roy twenty one point favorites.
Do they cover that easily? Do they cover it at all?

(14:42):
Or is that close?

Speaker 6 (14:44):
No? I think they covered I don't know if it'll
be easy. I think it'll be a close game. In
the first first quarter and a half, as the teams
feel each other out, Michigan's going to come out and
try and run the football. They may even try some
wacky formations and that sort of thing. They can't really
they don't have explosive plays like that outside of them
in the running game. They don't have any receiver threats
on the outside that are big time balls that we

(15:05):
have to worry about. So we're going to pack the
box and try and take away that run. But it's
going to be a dogfight early on. Tippers are going
to be playing. They might even try and start some stuff,
try and get somebody ejected, because they don't have the
talent to compete this particular year. So I think we'll cover.
I think it's a great rivalry d best in the world.
I think coming into close second is whether or not

(15:27):
sweet potato pie or pumpkin pie is better for things.

Speaker 1 (15:32):
I love it. You got to fall on that show as.

Speaker 4 (15:37):
If I had to go with one or the other,
I would go with the sweet potato pie. But it
is they taste very, very similar, but the sweet potato
pie generally has a little more oil to it. It's
just got to I don't know, a little smoother texture.
As far as the feeling.

Speaker 1 (15:52):
Is it tough for you to call Roy which one's better?

Speaker 6 (15:54):
Well, I'm just gonna use his same voice and say
it the same way that I'm gonna go with the
sweet potato pie. Of the sweet potato pie is what
black people like to eat more than pumpkin pie.

Speaker 4 (16:03):
Man, you don't see me out there running three miles
a morning. Why are you gonna try to take my voice? Now?
You do your thing, I do mine.

Speaker 6 (16:10):
I just like the way you sound, So I just
want to say god Bucks in your voice because you
got that awesome voice, and not just anything that you
say just sounds so awesome. Get your raise just because
of your voice.

Speaker 4 (16:20):
I find it hard to believe I'm gonna sit here
listening and Roy eats these carbs, because I mean, I
look at him.

Speaker 3 (16:25):
When he talks about fish and McDonald's, and you look
at me.

Speaker 1 (16:29):
He looks like he's playing on Saturday Saturday.

Speaker 4 (16:32):
Oh yeah too, Oh yeah, absolutely, I don't. I don't
believe he eats all these carves. He just smells them
and remembers.

Speaker 3 (16:38):
I guarantee you ever shows up in his house when
they're bringing Uber Eats and he's like, hey.

Speaker 1 (16:41):
Man, did you do it?

Speaker 3 (16:42):
They're like, no, no, no, no, mister Hall, I didn't
do anything to your food.

Speaker 1 (16:45):
I promise.

Speaker 6 (16:47):
Hey, fellas, it's just portion control. That's all it is.
You know what I mean. You get to slice the
pieza and slice the pizza in half and then you
still got too But it's really one you know, it's
just portion control.

Speaker 1 (16:56):
I love it. I love it. Roy hall will be
listening you guys.

Speaker 3 (17:00):
Will get underway early on Saturday at nine am the
Best Buckeye Coverage pregame show for our best Buckeye coverage
and Roy hall Man, thanks.

Speaker 1 (17:09):
For joining us. You're so much fun.

Speaker 3 (17:11):
Happy Thanksgiving to you and yours and of course the
Driven Foundation. People can still go and they can give
and donate in all of those things.

Speaker 1 (17:20):
Where can they go to do that?

Speaker 6 (17:22):
Thank you so much, Bla. Stay driven dot org. If
you want to support a family for the holiday season,
stay driven dot or we hand deliver meals to families
from November all the way through December twenty one. So
if you want to support, go to State driven dot
or twenty five dollars Hope to be a family for
an entire week so we look forward to your support.
You guys are the best. God bless you guys.

Speaker 1 (17:42):
Happy Thanksgiving, Roy, thank you appreciate you. Happy Thanksgiving.

Speaker 7 (17:46):
Traffic weathers in the Mark Flazer Show on six ten WTV.

Speaker 3 (17:55):
So the most popular Thanksgiving side dishes coming up. But
right now there s a well I just read this.
The German butcher was tackling a raccoon over population, turning
him into sausage.

Speaker 4 (18:07):
Ah.

Speaker 1 (18:07):
So a raccoon could be served, oh Thanksgiving instead of turkey.

Speaker 4 (18:13):
Ah.

Speaker 5 (18:17):
I would wager that in a few states that might
actually be happening.

Speaker 4 (18:22):
It's somebody get the banjo music. O.

Speaker 3 (18:26):
Oh my gosh, listen to this. It gets better. So,
and this is a real thing. This is in Germany.
This German butcher is trying to tackle the raccoon problem,
turning them into sausages and other meat products. A matter
of fact, this this butcher started producing what he's calling
raccoon balls.

Speaker 4 (18:45):
Oh.

Speaker 3 (18:46):
I just swear to you. You can't make this up, right.
I know, it's just like you gotta you don't even
know what it is. But it's just like what nah
uh like this.

Speaker 5 (18:54):
Look, it's it's it's it's probably a little gamey.

Speaker 4 (18:59):
But but I mean.

Speaker 1 (19:03):
Eat all these other.

Speaker 5 (19:06):
Wild caught things, right, So yeah, I mean is it different?

Speaker 3 (19:12):
Well, Marshall, have you ever heard heard because you can
doesn't mean you should with regard, Well, people come from
all over just to try raccoon. This guy goes on
to say, adding the flavor is familiar, though slightly softer
than other meats, according to this butcher.

Speaker 1 (19:35):
So there it is. The raccoon balls I hear are superb.

Speaker 4 (19:40):
Over there, not fileo Varmit would be on the menu.

Speaker 5 (19:44):
I mean there are certain seasonings that like go with turkey,
that go with venison, and they go with you know, beef, and.

Speaker 1 (19:51):
What what what goes?

Speaker 5 (19:53):
What's your seasoning packet for for raccoon?

Speaker 3 (19:58):
Forget about the packet? Is he's a what wine pair
with raccoon balls? Mad Dog twenty twenty And quickly, I
know you probably got to get going, Marshall. But Chuck
had a question about he needed a little direction on
sweet wine.

Speaker 4 (20:16):
Yes, brute does not apply for sparkling wine. It does
for after shade. What is it brute by establish? So
what do you call it a sparkling wine that is sweets?

Speaker 1 (20:28):
How about a moscato moscato. Ye oh, Jenny likes. Yes, Okay,
I can vouch for that's what I need. It's white too,
it's a white or candy a rose? Sure it can.
I didn't know that.

Speaker 5 (20:39):
Yeah, okay, yeah, usually yeah, it's it's one of the other.

Speaker 4 (20:42):
Okay, So it depends on what they used to make it.
But yes, first word out of your mouth was mescato.
That's what I'm going to go with. I trust initial instincts.

Speaker 5 (20:49):
Yes, it's it's it's a sweeter, a sweeter. Should he
go with the white or should he go with the rose?
Or does it matter? Or is there I don't I
swear there's a white, but maybe I guess.

Speaker 1 (20:58):
I'm wrong on that. How there is absolutely is.

Speaker 4 (21:02):
It's just I don't know.

Speaker 1 (21:04):
It's it's get one of each.

Speaker 4 (21:05):
See what you like. There's an idea for you right there. Yeah,
I just I I have adapted. However, the the the
queen is not necessarily a fan of the of the
the product of the grape. And I got to entice
her with sweetness because she she won't, Yes, she won't
succumb unless I get her.

Speaker 1 (21:27):
I have to.

Speaker 4 (21:29):
I have to trick her into it.

Speaker 3 (21:30):
You just said she wants to come to you basically
charge he's got to booze her up. You just said
it right on the air. I'm like, what just happened?

Speaker 4 (21:38):
I got to convert her to a wine person.

Speaker 1 (21:40):
Okay, I see what you're saying now. I was a
little worried. I'm like, wa, you just said.

Speaker 4 (21:46):
That same way with the cheap sweet stuff, like were
you needy? Royal raspberry? I think was the first that
this is good, right, shut up, Marshall.

Speaker 1 (21:55):
Marshall's like, no, no, no, don't.

Speaker 4 (21:58):
And then I kind of landed. I landed in zinfandel world,
which is kind of a nice balance white zim. Yeah,
not too much, not too little, and you know, so
I'll have to bring her along the same way.

Speaker 5 (22:08):
All right, Yeah, but yeah, a moscato would be sweet,
and that should be maybe more more palatable. I like
a hearty red that requires a knife and a fork.
M oh man, I've heard you say that before. Actually
you don't need to serve it with meat.

Speaker 4 (22:23):
It is the meat it is.

Speaker 5 (22:25):
That's correct, Yes, absolutely, yes, the metior the better there
it is. So yeah, a good a good cab or
a or a hearty Marlow sometimes can can can get there,
but yeah, some of the We've actually had some blends
that have been really good lately.

Speaker 4 (22:41):
So depending on what you what.

Speaker 5 (22:42):
You have to try it so you find the one
that you won or ones that you like, and then
you know where you are on the on the wine spectrum.

Speaker 4 (22:50):
You just have to find that.

Speaker 1 (22:51):
Sweet spot for you.

Speaker 5 (22:52):
So cool, try a couple of them, see how it goes.
Clouds are going to thicken up tonight thirty two for
the overnight low forty four. On Wednesday, if you're traveling
by car, go earlier rather than later. We've got some
scattered showers in the afternoon that turns into a little
more widespread rain and wintry mixed during the evening and
over night hours. Thursday is Thanksgiving Day, some rain and
wintry mix in the morning with an afternoon high near
forty two.

Speaker 3 (23:13):
Marshall, thank you very much. It's forty seven right now,
all right. So we talked about it late last week.
Costco and their mashed potato, the loaded mashed potatoes are back,
the fan favored. They said, they sell out usually every year.
I'm intrigued because you start reading about these bad boys
and it says, you know, it's hard not to be intrigued.

(23:36):
The popular bulk retailer sells these for three and a
half pound helpings for twelve thirty nine, and there's different
prices because they vary, and you can tell these are
made in house. This one was like fourteen and some
change what I paid for this serving this huge pan
of him.

Speaker 4 (23:54):
And so they actually have somebody at the Costco store
that prepares this stuff and then package.

Speaker 3 (24:00):
I don't think they do it at the store. There
has to be a central location where they're packing all
that up, okay and sending these out. But they fill
the loaded mashed potatoes with a trifecta of mozzarella, provolone,
Parmesan cheeses, then tops the whole thing off with slices
of butter. You could see those right on top, bits
of real bacon, sliced green onions. The potatoes are sold

(24:24):
in a potatoes are sold in an oven safe baking tray. Yup,
I got that easily be tossed with datta, da dada,
and so the perfect side dish to grabbing a pinch
or anytime you're craving delicious and buttery mashed.

Speaker 4 (24:36):
Potatoes covered in cheese, swathed in butter and stuffed with bacon.
Hol do you go wrong?

Speaker 3 (24:46):
This thing is piping hot, I mean really really piping hot.

Speaker 1 (24:51):
So all right, I'm I'm breaking you off a slab?

Speaker 4 (24:56):
Can we have I don't know. Zach put on like
a waitress uniform and come here, and he probably could
bringing it. He probably owns one.

Speaker 1 (25:03):
He probably doesn't.

Speaker 4 (25:04):
It is. Yeah, it's good for kirt.

Speaker 1 (25:08):
Oh man, these smell amazing.

Speaker 4 (25:11):
Ah, yes they do. You're getting it all the way
over here.

Speaker 1 (25:14):
Yeah, Zach, you're gonna try some of these?

Speaker 3 (25:16):
Or are you gonna skip out?

Speaker 5 (25:20):
Where's he going?

Speaker 4 (25:21):
He doesn't even take time to answer food.

Speaker 1 (25:24):
He's coming in. Oh hey, hey, all.

Speaker 4 (25:28):
Right, the whole pan is not chucks. No, that's he
thought he was being funny. Yeah, oh well, thank you.

Speaker 3 (25:36):
Here you go here, man, grab some of these once
I'm off, Mike, it sounds weird.

Speaker 1 (25:41):
Sorry about that.

Speaker 3 (25:41):
I was over there actually serving these out onto the plate.

Speaker 1 (25:46):
How good to those smith?

Speaker 4 (25:47):
Yes they do. Oh my gosh, I'm sence. You are
the provider. I'm gonna let you have the initial bite.

Speaker 3 (25:52):
Well I want to go all at the same time. Okay,
Zach attack has got a bite as well. Once again,
These are the load of mashed potatoes from Costco that
their fan favorite. They are claiming best in the world,
best in the world.

Speaker 1 (26:09):
It's got three different.

Speaker 3 (26:10):
Types of cheeses, the mozzarella, provolo, and parmesan. Then a
couple slices of butter, bits of bacon, sliced green onion,
and gentlemen, are we ready?

Speaker 4 (26:19):
I'm ready?

Speaker 1 (26:20):
All right, let's take a bite. Here we go?

Speaker 8 (26:25):
What what?

Speaker 6 (26:28):
What?

Speaker 1 (26:29):
Oh?

Speaker 4 (26:30):
Are quite good, aren't they?

Speaker 9 (26:31):
Oh?

Speaker 1 (26:31):
My gosh, so I got a big chunk of bacon
in my bite. Hopefully you got some bacon.

Speaker 4 (26:36):
Did And you're right? This does it tastes like Thanksgiving?
Oh man, it really does.

Speaker 3 (26:42):
Holy cow, you know what, They're not wrong. I think
they use Yukon golds in this in the potatoes. I'm
pretty sure.

Speaker 4 (26:50):
Yeah, these are really good. M And by the way,
the queen's probably listening. I was at ninety seven blood
sugar ninety seven good. We're monitoring because yeah, because she's
going you ate potatoes? What was your black chicker level?

Speaker 1 (27:03):
These are?

Speaker 3 (27:04):
These are not carb friendly, but at some point you
don't care. I love that we did not have to reheat.
Those are still warm. They're not piping piping hot, but
they're still warm. Oh my gosh, Holy cow, you can
the the richness is pretty much unrivaled in any potato

(27:25):
I've ever had.

Speaker 1 (27:26):
Those are absolutely ridiculous. Holy cow.

Speaker 4 (27:29):
There's a nice balance here too, because people they want
to get the lumps out of the potatoes, and then
when you do sometimes they're a little to h to
non potato, almost like a paste. Yeah, this is a
very nice ballace. Lump's gone, but not too uh you know.
The consistency's right, mm hm. I'm big on texture.

Speaker 1 (27:48):
Yeah. Absolutely.

Speaker 3 (27:50):
These are not the stiffest potatoes I've had. These are
also not the loosest potatoes. I don't know how else
to describe them. They are in the middle. So if
you're somebody that only likes them very very stiff, you
might not like these. But I think they have a
perfect kind of you know, textured to them, So I

(28:11):
think they're fantastic. I am going to agree these are
of the best on the planet. Did they really get
just four Thanksgiving? Or will this be a consistent item there?

Speaker 1 (28:20):
That is a really good question that I don't know
the answer.

Speaker 4 (28:24):
To, because if they'd keep these around, I might actually
consider become a member. This is these are very good, outstanding.
Price is awesome.

Speaker 3 (28:32):
Did you see you saw how big the dish is. Yeah,
that would serve a whole family. A family of eight
would get nice helpings out of all of that. So
you could, yeah, if you had more than eight, I
suggest buying a second one. But you pop them right
in the oven on a on a cookie sheet, center
of the oven on three point fifty for fifty five minutes,

(28:53):
and they came out bubbling.

Speaker 1 (28:55):
I mean it was just like, oh boy.

Speaker 4 (28:57):
Man, you can't cook. You heat them and then you
put them in a bowl. Take credit for them.

Speaker 2 (29:00):
Lie.

Speaker 4 (29:01):
People will think you're a wonderful cook.

Speaker 1 (29:03):
You could do that too, you could lie.

Speaker 4 (29:04):
Why not? Happy Thanksgiving? I love that stuff up, I
love it.

Speaker 1 (29:08):
Fantastic stuff.

Speaker 3 (29:09):
The loaded Costco mashed potatoes are easily as good or
better than advertising.

Speaker 8 (29:14):
The Mark Pleazer Show, Agent one w GTVN one eight
hundred and sixth w GTBN.

Speaker 3 (29:35):
Join us on the Legacy Retirement Group dot com phone lines. Man,
oh man, those potatoes, Oh man, I'm still digesting in
heaven right now.

Speaker 1 (29:47):
Yes.

Speaker 3 (29:47):
Man, that's a pretty big honkin' like container of them too,
you know, Yes, I'm very impressed. Yeah, those are good,
really really good. You know, a little bit expensive. I
think it's because they did most of the work, but
it's worth it when you realize all you got to
do is.

Speaker 1 (30:03):
Turn the ovan on.

Speaker 4 (30:04):
Yea, with all the ingredients you're getting in there, it's
all mixed. All you got to do is heat it up.
For goodness sake, that's not bad, right, Yeah, really really
really good stuff.

Speaker 3 (30:13):
State Fire Marshal Kevin Reardon is joining us now.

Speaker 1 (30:17):
And Kevin, how are you man? I haven't talked to
you in forever. You do it? Yeah? I know, well,
doing great? How you doing everything? Good?

Speaker 10 (30:28):
Pretty good? Busy but doing okay. I hate boredom, so
busy is okay for me.

Speaker 1 (30:34):
So Kevin is uh his son, Brian.

Speaker 3 (30:38):
I am really good friends with Brian's Brian's wife is
a like my wife's best friend. As a matter of fact,
I met my wife because of Brian's wife, and they
they went to high school together and all that kind
of just setting this up for the listener, Kevin, and
and so I got a hold of Brian yesterday because
I thought I had your number, but I did, And

(31:00):
so I got a hold of Brian yesterday, and I'm like, hey,
I saw the article that I was on WSYX Channel
six website, and I saw that you were quoted on it.
I go, hey, this would be a perfect time for
you to jump on a lot of people are thinking
about stuff this time of year. So I asked Brian though, Kevin, yesterday,
I said, so, tell me something funny that I can

(31:23):
bring up to your dad on the air.

Speaker 1 (31:27):
I knew you were gonna do that. Go what did
he say? What did he say?

Speaker 4 (31:31):
So?

Speaker 1 (31:32):
Tell me if you remember this one? He goes.

Speaker 3 (31:35):
Brian goes, you know, he bought me an airline control
airplane for Christmas.

Speaker 1 (31:40):
Look, he's already laughing. I love it. I love it, Kevin,
I love it.

Speaker 3 (31:47):
So he goes, he bought me an airline control airplane
for Christmas one year when I was little. And you know,
I'll stop right there, Kevin, Brian is a He's a
big dude.

Speaker 1 (31:57):
He's a big guy.

Speaker 3 (31:59):
And so when I see the word little with him,
I go it's hard for me to imagine Brian as
a little guy because he's he's just this, He's.

Speaker 1 (32:06):
A mountain of a man. He's a big guy.

Speaker 3 (32:08):
Anyway, he goes, we couldn't get it started, so he
took it to the firehouse to get it started. Well,
he got it started, he started flying it around and
then he crashed the damn thing and then.

Speaker 1 (32:20):
He brought it home in a trash bag.

Speaker 3 (32:24):
You know what I said to him, Kevin, I go, hey,
did you ever get a replacement? And in caps all caps,
he put nope. I said, dang man, that's rough, and
he goes, yeah. I still screw with him about it.
So kind of a funny story with regardless.

Speaker 10 (32:41):
That mark it really is. It had ugly and it
was actually on Thanksgiving her Christmas day that.

Speaker 6 (32:48):
We did that.

Speaker 10 (32:49):
I was on duty that year, and yeah, uh, every
part of it's true.

Speaker 1 (32:54):
Yeah, I started.

Speaker 3 (32:55):
I started also asking him to Kevin, I go, man,
think about all the things you've been through, all the
stories you could tell about all your days fighting fires
and so on. I said, you know, you know what
firehouse did He spend most of his time working out
of the most fun and Brian kind of speculated, He goes,
I think he had the most fun at Station two
or Station twenty.

Speaker 1 (33:16):
Would you agree with that?

Speaker 10 (33:18):
Absolutely? Station two I'll call a formative station for me.
When I was a young firefighter, been on probably three
years I think when I went there, and just learning
so much from the guys that were there, and we
were getting a lot of runs, a lot of fires,
gaining a lot of experience and a lot of knowledge
and things that you just don't get in a book.

Speaker 6 (33:40):
That was That was.

Speaker 10 (33:41):
A great experience. And then years later my first lieutenant
assignment permanently was Station twenty intine twenty at twenty six
twenty one East Fifth Avenue. I had a great cruise there.
I was there for about four years, and here again
built on everything I'd learned at all my other pre
it's assignments and being a firefighter in Columbus, being a

(34:04):
firefighter anywhere is the best job you can get, hands down,
any day of the week. It's not always rain boats
and sunshine, but you get through those dark times and
it's a great job, great people to work with. And
you know, I've been retired for thirteen years now and
there's still people I work with. We get together and
talk a lot frequently. Not many occupations you have that

(34:27):
you know when you retire, we do. We keep it
going well after we've worked together.

Speaker 6 (34:32):
So you guys recommend.

Speaker 3 (34:35):
Yeah, absolutely, talking to State Fire Marshall Kevin Reared and
you know, Kevin, when you when you think about what
you guys do, it's a special breed of person that
can be a firefighter and run towards the trouble, as
they say, run toward the fire, the explosion, the trouble, whatever, when.

Speaker 1 (34:53):
Everyone else is going nah, running the other way.

Speaker 3 (34:56):
It is a special breed of person and not it's
not every body is built for that A and B
to even be really really good at it. And then
find I think, and you talked about a little bit,
you kind of said a little bit about the dark times,
but when you think about the type of fun that
you guys have on your downtime or whatever, because I
know the antics and the shenanigans are are definitely plentiful

(35:20):
when it comes to the firefighter. You guys are constantly
playing jokes on each other and so on, and it's
all part of dealing with the pressures and so on
that you guys.

Speaker 1 (35:30):
Do deal with.

Speaker 3 (35:31):
And you're one run away from possibly, you know, something
absolutely awful happening to you or your your you know,
one of your workmates or so on. But it's a
very special breed of person that does that, and we
can't say thank you enough because how many lies have
you changed and affected over the years.

Speaker 1 (35:48):
It's astronomical.

Speaker 10 (35:51):
Well, thank you, and I tell you that that's what
every firefighter has. You've got an opportunity to do a
lot of good things and help a lot of people,
and you know, feel good about what you've done at
the end of the day. Here again, not many jobs
you have that every day for twenty five or thirty years.
But it's a firefighter anywhere, not just promise anywhere. You've

(36:13):
got all those opportunities.

Speaker 3 (36:14):
So how many runs did you go on over the
years around Thanksgiving? Maybe even on Thanksgiving? If you were
working that at any point where people literally it was
something that kind of got away from him, or it
was their first attempt at deep fry in a turkey,
or something just caught fire in the oven, or you know,
something along those lines. I would imagine there are so

(36:35):
many of these runs that happen every year, because, let's
face it, do it. Deep fry in something like a
turkey is absolutely amazing to finished product.

Speaker 1 (36:43):
At least I'm a big fan of it.

Speaker 3 (36:45):
We used to have a guy come here to the
station and we would do it before Thanksgiving. We did
that several years where he would bring it, but we
would be outside and we were away from the building,
and he was very very good at very very safe
and so on. But those kinds of things, I would
think is something that you know, your type. You know,
firefighters deal with every.

Speaker 10 (37:04):
Year, Oh Mark, Thanksgiving Day is a busy day for
all fire departments, whether your full time career department or
a volunteer department. So there's more fires on Thanksgiving Day,
cooking fires on Thanksgiving Day than there are any any
day of the rest of the year. It's just that
kind of activity trying to get ready for the big meal,

(37:27):
and you've got a lot of things going on in
the kitchen. It's not hard for things to get out
of control sometimes.

Speaker 3 (37:33):
So would you say, then the a couple if you
could give us a couple of you know, tips or
you know, some of the things that people should be
thinking about this Thanksgiving and every Thanksgiving for that matter.
Since we got you here on the phone, and these
are things that you live by and things that I'm
sure you have witnessed over the years, it's like, oh man, see,

(37:53):
there's where the problem was kind of a thing. What
should people be thinking about as they're heading into the
you know, Thanksgiving in here.

Speaker 10 (38:01):
Well, one of the most basic things is don't leave
any cooking unattended them. Unattended cooking leads to fires very easily,
and those fires typically involve injuries to someone in the process.
So unattended cooking you should just never do that. One
of the other things is try to keep kids and
pets away from the cooking area. It's not just you know,

(38:25):
the cooking on the burner or the stove itself, it's
having them near that area where there's hot, hot materials.

Speaker 6 (38:33):
We try to.

Speaker 10 (38:33):
Encourage people to keep kids and pets at least three
feet away from that cooking area, just to keep them safe.
One of the other things a lot of people don't
think about is all those items that are near your stove,
not on the but near them. The paper towels, soap dispensers,
things like that, hot miss things like that that are

(38:56):
flammable and can burn. You know, keep those things away
from the burn of the stove. Make sure that you've
got a clear distance around the burners, especially of gas stove,
just to make sure that there's no chance that something
can catch fire accidentally. And you mentioned turkey fryars. The
biggest thing with turkey friars is going how to use

(39:17):
them properly, having a little degree of patience if you're
new to it, and you know, I don't know how
many fires I've seen where people take a frozen turkey
and throw it right into the fryer. That's an automatic
recipe for his ass. But one of the other things
with turkey friars is they're designed to be used outdoors,

(39:38):
not in your basement, not in your garage. Those are
designed to be used outside to keep the risk of
coe in your house to a minimum, and they function
much better because of the airflow that's involved around them,
much much more easier for that fire to get the air.

Speaker 4 (39:54):
That it needs.

Speaker 3 (39:55):
Boy, I'll tell you there's nothing like a deep fried turkey.
I'm sure you've had one hopefully over the For me. Uh,
it's my favorite, especially that crispy skin that you so.
It's so delect But but you're right, you got to
keep it away from the structure. And unfortunately people will
they really think, ah, no, I'm good, I can do

(40:15):
it in the garage because I want to be out
of the wind. It's crazy out there. Maybe it's you know,
raining or what have you, and that can result in
clearly disaster.

Speaker 10 (40:24):
You know, exactly exactly, and it happens every year.

Speaker 3 (40:28):
Yeah, yeah, I think also, and I'm sure you agree
with this. Every kitchen should have a fire extinguisher, is
it correct? A work one that you know is working.

Speaker 10 (40:38):
A working fire extinguisher is helpful. If you don't have
a fire skit extinguisher handy, and you have a fire
on the stove on a burner, just simply cover that
pan with a pan lid or something as simple as
a towel to just smother that fire out. But once
you get it covered, leave it covered until the pan
is completely cool. The mistake people make is they put

(41:01):
a pan over a fire in the pan itself, they
see the flames go down, they take the cover off. Well,
the fire gets enough oxygen and it will continue to burn.
So we tell people if you've got that situation, leave
the pan lid on the pan until it's completely cool,
leave the towel on it, whatever you put on top
of it, the smothered, keep it there to tell us cool.

(41:21):
Extinguishers help, but you've got to know how to properly
use the extinguisher.

Speaker 1 (41:26):
How about don't throw water on it?

Speaker 10 (41:28):
Right, do not throw water on it. Baking soda. That's
an old thing that people have done.

Speaker 6 (41:37):
It works, but it makes a big, big mess, and.

Speaker 10 (41:40):
You're much better off just trying to mother the fire
with a pan, lid or a towel that you can
throw over top of it. Much easier solution.

Speaker 3 (41:49):
State Fire Marshall Kevin Reared in joining us, and Kevin,
thank you very much, of course, safety fire safety. This
Thanksgiving and not just this Thanksgiving, but every day is
so important, and it's just the small things like that,
these little tips and tricks that people may kind of
forget over the years and so on, so this is
a nice refresher for them.

Speaker 1 (42:09):
And man, it's great to talk to you.

Speaker 3 (42:11):
Like I said, I haven't talked to you or seen
you in a while, so it's great to hear your
voice and talk to you and catch up a little
bit here.

Speaker 1 (42:16):
I appreciate everything you're doing.

Speaker 3 (42:18):
And also, like I was telling Brian to your son
and some of the other people, I'm like, yeah, I
think I'm cool. Actually, because I'm friends with the State
Fire Marshal.

Speaker 1 (42:26):
So I was like, hey, we have a reason to
have Kevin on.

Speaker 10 (42:29):
Perfect, so Mark didn't call me anytime, and you know,
I appreciate you taking time to let us talk about
this a little bit. And just one more reminder, actually
two more reminders. Check your spoke detectors. It's a good
time of the year to do that. And last, but
not least, go back.

Speaker 3 (42:44):
Yeah, oh perfect, Absolutely all right, Happy Thanksgiving Kevin, and.

Speaker 1 (42:48):
We'll talk soon.

Speaker 7 (42:49):
See you, brother, Thank you by see you Weather Sports
and the Mark Bleezer Show on six ten wv BRO.

Speaker 3 (42:58):
On this busy travel day, you might be asking what's
up with some air traffic controllers at a major hub,
and so we'll get the very latest on that. This
is not the time of year for shenanigans with regard
to that.

Speaker 1 (43:12):
But uh yeah, more on that in just a second.

Speaker 3 (43:15):
Chief Meteorologist Marshall McPeek is joining us right now. And
so Marshall, you got are you gonna be off on
Thanksgiving Day or are you gonna.

Speaker 1 (43:25):
Be on the news or what's so?

Speaker 5 (43:28):
Interestingly enough, ABC six and Fox twenty and have all
of the regular shows for the day, so your your
regular news news menu will be available on Thanksgiving Day.
It's a little different on Friday because of football.

Speaker 1 (43:42):
Yeah. Yeah, so but other than that, Yeah, you got
a big, big Thanksgiving plan.

Speaker 3 (43:47):
Is this a Is this like a one you really
look forward to or you're like, eh, it's another meal
kind of a thing.

Speaker 11 (43:54):
This is a movie day, movie day, movie day. Okay,
we're head it to movie. Oh so get a gang
of people together and go and.

Speaker 1 (44:05):
Go movie ing. Oh movie ng Okay, the plant.

Speaker 4 (44:09):
That is the plan.

Speaker 3 (44:10):
Yes, But will there be turkey and sides consumption at
some point?

Speaker 5 (44:14):
I suppose at some point, you know, it wouldn't It
wouldn't be Thanksgiving without some kind of overeating.

Speaker 1 (44:19):
I suppose.

Speaker 5 (44:21):
So in this pop popcorn in this case drenched in
all kinds of whatever that is that resembles butter.

Speaker 3 (44:28):
Put some peanut m and ms in the in the popcorn.
Just dump them in there. I'm just saying, this's.

Speaker 4 (44:34):
Wrong with you. You keep messing up normal stuff when
abnormal stuff.

Speaker 2 (44:38):
But I love it.

Speaker 3 (44:38):
And you get a burst of right in the middle
of the salty buttery and the boom, it's like, oh
there's something chocolatey and kind of peanuty and.

Speaker 4 (44:47):
Oh you put peanuts and PEPSI.

Speaker 3 (44:49):
I what RC back in the day, Back in the day,
my dad talked about that was one of his favorite
things growing up.

Speaker 1 (44:57):
It was a delicacy for him because that's dirt.

Speaker 3 (45:01):
Oh yeah, you put them right in the the RC
bottle of RC bottle of pop R C and in
the glass bottle back in the.

Speaker 1 (45:09):
Day, and it's uh, it's a pretty amazing taste. Actually.
So you get a little peanut oh.

Speaker 3 (45:17):
Yeah, okay, yeah, remember that milk and pepsi milk and.

Speaker 1 (45:25):
Equal parts or what are wet?

Speaker 4 (45:27):
No, probably more more pepsi than milk.

Speaker 1 (45:29):
Yeah, so seventy yeah.

Speaker 4 (45:32):
Interesting.

Speaker 5 (45:33):
So yeah, I don't you ever had that, Marshall, No,
thankfully I I I do remember Laverne drinking it on TV.
I remember that part, but no, I've never actually had
it myself. When I was a kid, though, I did say,
you know, I love strawberry milk.

Speaker 1 (45:49):
Yumm.

Speaker 4 (45:50):
Oh.

Speaker 5 (45:51):
I like dill pickles yum.

Speaker 4 (45:54):
Yeah.

Speaker 5 (45:54):
Don't put those together together. Bad things, bad things happen
when you do that. But when you when you're eight,
you don't realize that that's a bad thing to do.
You're just like, I like both of these things.

Speaker 4 (46:07):
Did you go to the strawberry syrup for your milk
or the strawberry.

Speaker 5 (46:09):
Powder, oh, strawberry quick quick, the rabbit powder, yeah, the
rabbit powder.

Speaker 3 (46:15):
Yeah, yes, yes, you can't really put too much of that,
Yes you can.

Speaker 4 (46:22):
No, you can't, Yes, you can't, you can't. I'll put
as much in our as I want to, right, Okay.

Speaker 5 (46:28):
Again, when you're eight, then you can't have you really
can't know there's a little bit of milk in your
strawberry powder. I guess, yeah, almost, Yeah, it's dampened strawberry
powder exact. Clouds will be thickening up later tonight thirty
two for the overnight low, and then on Wednesday, big
big driving day for a lot of folks. So if

(46:48):
you're going to be on the roads, earlier is better
than later because the roads will be dry through the
morning hours. In the afternoon, the rain is pretty isolated,
but some scattered showers start to move in, and then
it becomes more widespread by dinner time and through the night.
So earlier rather than later if you're gonna get on
the roads. Thursday is Thanksgiving Day, little rain snow mix

(47:09):
in the morning, forty two in the afternoon. Friday, if
you're headed out for doorbusters, it's gonna be in the
twenties to start with, only in the thirties in the afternoon,
which gets us to the big game on Saturday. Saturday,
your early morning windshills could be in the single digits.
By game time, we're still only in the mid twenties,

(47:30):
and it's gonna be windy with a chance for flurries.
It's gonna feel like football weather.

Speaker 3 (47:34):
No, all right, marshall, thank you forty five right now,
all right, let's bring in Alex Stone from ABC News,
and Alex, first of all, Happy Thanksgiving.

Speaker 9 (47:47):
Well, happy thank you know it's not Thanksgiving today, right,
I do, but today I'm gonna be off the rest
of the week show.

Speaker 2 (47:54):
Thanks. Yeah, I was just I don't get we don't
get to talk tomorrow. I'm gonna be so sad.

Speaker 4 (47:58):
Well, Chuck talk to me.

Speaker 2 (48:01):
Tomorrow.

Speaker 3 (48:02):
Chuck may book you tomorrow. There is that Chuck is
Chuck like you? So I think, yeah, I mean that
could be something that happened. I did want to remind
everybody too, since we're going all the way into the
week through the end of the week, that Friday is
not just Black Friday, It's Brown Friday.

Speaker 1 (48:20):
Did you know this?

Speaker 2 (48:21):
What does that mean, it is the.

Speaker 3 (48:22):
Most toilet clogged day of the year. I Am not
kidding you. It's a real thing. It's called Brown Friday,
and after Thanksgiving the number one day in America for
clogged plumbing. And think about it, all of the meals
that are consumed, all of the food and the calories, and.

Speaker 2 (48:41):
That does make sense.

Speaker 3 (48:42):
It is the most clogged plumbing day of the year.
That's why it is nicknamed brown Friday. And here are
the most clogged Brown Friday cities.

Speaker 4 (48:54):
Please don't let Columbus be on there. Please don't let Columbus.

Speaker 1 (48:57):
Guess what's that number one? Alex, Just take a guess.

Speaker 2 (49:01):
Los Angeles.

Speaker 3 (49:02):
Los Angeles is at number one on this list based
on like per capita or just overall numbers.

Speaker 9 (49:08):
There's overall numbers, you would say, okay, New York and
LA being the two by far the two biggest cities
in the country, that they're gonna.

Speaker 4 (49:14):
Have the most.

Speaker 3 (49:15):
Well, I'm I'm not exactly sure. As far as per capita.
I just think it's you know, most people in Los
Angeles they're just nasty.

Speaker 4 (49:22):
I mean, you know what, I thought, they just ate
Tofu and Dean Sprous. I'm trying to figure out how
they clog it. California.

Speaker 3 (49:29):
Oh no, not where alex is from. No, no, no,
not his Los Angeles. Yeah, not my area.

Speaker 1 (49:34):
No.

Speaker 3 (49:35):
Miami is next on this list. These again are the
most clogged Brown Friday cities. Nashville is then next, then
another all Sacramento is on.

Speaker 1 (49:46):
This this list as well.

Speaker 3 (49:48):
Then there's Baltimore, There's Las Vegas, Minneapolis, Providence, Rhode Island.

Speaker 2 (49:54):
Are you kidding me that one's kind of out of nowhere?

Speaker 3 (49:57):
Then San Francisco and San Diego are both on this list. Mysteriously,
there's no New York City, New York or Chicago.

Speaker 1 (50:05):
How is that even possible if you were.

Speaker 2 (50:07):
Just going based on numbers, it seems like it could be.

Speaker 1 (50:09):
Doesn't make it.

Speaker 9 (50:10):
They say the most are in New York, and then
in LA and then in Chicago, and then like Dallas
and then San Francisco.

Speaker 4 (50:16):
They are suspiciously absent, don't They close the sidewalks in
San Francisco?

Speaker 9 (50:23):
So there's nothing newche my friendche for sure.

Speaker 3 (50:27):
So there it is Brown Friday. That's for something for
you to think about.

Speaker 2 (50:30):
Wow, thank you for that.

Speaker 1 (50:31):
Hopefully not while you're having Thanksgiving dinner.

Speaker 2 (50:33):
Don't think about that, But you don't want to use
that in Thanksgiving dinner? Hey, did you guys know?

Speaker 1 (50:40):
That'll be great?

Speaker 3 (50:41):
Yeah, especially when your wife goes, who did you hear
that from? You're like, no, this guy in Columbus friend
of mine.

Speaker 2 (50:45):
She's like no, she knows who you are.

Speaker 1 (50:46):
She's like, you can't talk to him anymore.

Speaker 3 (50:48):
That's just not stop it. He's a nasty, nasty man, Alex,
Please no more of that. So tell me about what's
up with the air traffic controllers at a major hub.

Speaker 1 (50:59):
What what kind of sigan's is going on?

Speaker 9 (51:01):
Yeah, So, overall travel is looking pretty good today. Only
about seventy flights have been canceled today, which is not
good if you're on one of those seventy, but compared
to a lot of the big getaway days where we're like, okay,
fifteen hundred flights two thousand and three thousand. But there's
an interesting issue that has popped up at the big
United hub of Newark, New Jersey, which is kind of
that is their New York area hub that they have

(51:23):
made in Newark. They fly a little LaGuardia as well,
but not JFK, and they do everything out of Newark
so a few weeks ago, to reduce the workload because
the airspace was so congested over New York and Newark
but the whole region, did they move the air traffic
controllers for rivals and departures in at Newark to Philadelphia,

(51:44):
and that they are going to work out of Philadelphia,
which is about a two hour drive away from Newark,
New Jersey. And the controllers don't like this. You know,
it'd be like saying, hey, guess what your job is
now in Chicago, but you're going to do the exact
same job, but now you don't in the city that
or you're not working in the city.

Speaker 2 (52:02):
That you live in.

Speaker 9 (52:03):
So they have made it clear that they don't like this.
A few weeks ago, computers inside the air traffic control
center in Philly went down for forty seven seconds, and
now the controllers are claiming that they were traumatized by that,
and they're activating part of their contract that if they
have been traumatized, they can be off work until they
see a doctor and that they are no longer traumatized.

Speaker 2 (52:25):
So sort of seems.

Speaker 9 (52:27):
Like a roundabout sick out that they don't like their
new job situation, but claiming trauma from the computer outage,
so that means almost every day the FAA has had
to significantly reduce traffic into Newark because they don't have
enough controllers who can work because they're all out on
trauma leave.

Speaker 2 (52:43):
And the head of the FAA saying, we will use.

Speaker 9 (52:46):
Traffic flow management initiatives to deal with any staffing shortages
on that particular day in this airspace, and we expect
to have some of those shortages, and they say that
they're still working to staff up in Philadelphia. Can take
four years to fully higher and train air traffic controllers,
so it takes time. We just got something from United
saying that from November one through twenty fifth, over three

(53:06):
hundred and forty three thousand United customers have been disrupted
by this in Newark more than twenty eight thousand every
day because of flight cancelations and delays. So they're working
on it. But if you're flying through Newark, if you're
on United, there's a good chance.

Speaker 2 (53:20):
Here you're going to go through Newark.

Speaker 9 (53:21):
You may want to go through another hub like Chicago
or Denver, Houston. Then if you're going to New York,
you may want to avoid Newark and go into LaGuardia
or JFK. United doesn't fly to JFK, but they used to.
They don't any longer, but on a different airline to
JFK did not have to deal with this. But the
controllers they're out on trama leave right now because of
that computer outage.

Speaker 3 (53:41):
Hey, is this a legitimate Like could it be really
a legitimate thing when we're talking about forty seven seconds?
Because I know kind of the gist of this story
is like, what like a sick out kind of the
type of thing. But is you know, you're talking about
forty seven seconds where you're blind, right for all intents
and purposes, for forty that would be incredibly stressful, especially

(54:02):
when you know seconds count in those situations, especially when
we're talking about the type of traffic where these people are,
you know, air driving.

Speaker 2 (54:11):
Controllers, busy area and anything else.

Speaker 9 (54:13):
Yeah, it may be it's being described as more of
a sick out over anger, at least internally and among
those who were involved in this. But yeah, I'm sure
that there are those who were intimately involved in it
that were pretty traumatized by that moment. And it's been
staffing issues in general even before this. But now you've
got a bulk of controllers who are saying that did

(54:36):
that traumatize them?

Speaker 5 (54:38):
That?

Speaker 9 (54:38):
Yeah, I mean there may be some personal beliefs that
they were traumatized. It is now creating this situation, and
then the FAA is saying they got to deal with
it by limiting traffic into Newark.

Speaker 3 (54:49):
Very interesting, Alex Stone, ABC News out of Los Angeles,
and Alex thank you very much once again.

Speaker 2 (54:55):
Happy Thanksgiving, Happy Thanksgiving, Happy Brown. What is it?

Speaker 9 (54:58):
Friday, Thursday, round Friday, round, Friday, thanks man?

Speaker 1 (55:05):
See you see ya.

Speaker 4 (55:08):
That's a real thing. I get I'm sure it is.

Speaker 1 (55:11):
I don't want that real thing in my house.

Speaker 4 (55:13):
I remember my grandson's. It's pretty much every.

Speaker 1 (55:15):
Day Brown Monday, Brown, Tuesday. Yeah. Yeah,