AM Show Hr 3 | Poor People Food

Episode Transcript

Speaker 1 (00:03):
It's that time, time, time, time, luck and load.

Speaker 2 (00:11):
The Michael Vari Show is on the air.

Speaker 3 (00:16):
As a guy who spent thirty four years deporting illegal aliens,
I got a message to the demands of illegal amiens
that Joe Biden's released in our country in violation of
federal law.

Speaker 4 (00:27):
You better start packing now. You're damn right, because you.

Speaker 5 (00:38):
Are going home. We have seen one estimate that says
it would cost eighty eight billion dollars to deport a million.

Speaker 6 (00:47):
People a year. I don't know if that's accurate or not.

Speaker 5 (00:52):
Is that what American taxpayers should expect?

Speaker 4 (00:55):
What price do you put on a national security? Is
that worth it?

Speaker 5 (00:58):
Is there a way to carry out mass deportation without
separating families?

Speaker 4 (01:03):
Of course, families can be deported together.

Speaker 1 (01:19):
And I want to send a message to everybody who's
in this country illegally. While you've heard from Kamala Harris
that she's going to give you free Medicare benefits and
free healthcare benefits, She's going to give you free housing
benefits paid for by American taxpayers.

Speaker 2 (01:33):
Donald Trump's gonna win the White House. We all believe that, right.

Speaker 1 (01:39):
So our message to illegal aliens who are in this
country without the consent of the American people. Is you
got four months pack your bags because you're going home.

Speaker 6 (02:02):
So the Houston food scene is all a buzz because
Michelin finally decided to go down to this swampy by
you town and bestow a few awards on the peasants you.
He'll Billy Hayseeds, We'll give some one star Michelin ratings.

(02:26):
Now that y'all got air conditioning figured out, we'll come
down and bless you with a couple of awards. And
I must tell you, I think it's much ado about
nothing pretentious bs. However, our friend Grant Pinkerton won an award,
and we like Grant Pinkerton, and we like the idea

(02:52):
of barbecue being elevated to the same category as French
Continental because that's kind of more our populous belief anyway,
And the fact that Grant is being recognized for his

(03:12):
hard work and talent and accomplishment makes us very happy.
Now back to how silly these awards are for everybody else.
So Ramona and I were talking about the fact that
the truth is most of these restaurants that they're giving
these awards to will not be around in two years

(03:35):
because they don't give awards to restaurants that are established
for a long period of time and deliver on a
quality meal night in, night out. They don't do it
the way you get these awards. And there's something interesting

(03:55):
about accreditation. Trump was talking about the problem with the
universities and how he's going to fix it because people
tell you can't fix it, You can't fix it. Yeah,
figured it out. He's a businessman. He's going to find
a way around it. He's going to find a loophole.
He's going to find some way in a cracker crevice.

(04:16):
The universities have an accreditation process, an ongoing accreditation process.
The problem is the accreditors are liberal. This is what
the Marxist communists understand. They understand how you bring about
the most change with the least number of people. So

(04:41):
when the accreditors go to the universities and say how
many gender studies programs do you have? Well, none, you're
going to lose your accreditation. Oh how many do we
need to have? Right A hat tip to uh Texas
A and M University. Their board decided last week to

(05:03):
do away with I think it's fifty two majors, including
LGBTQ and fifteen more letters gender studies and all of
this nonsense. What you're seeing is people seeing the writing
on the wall. Texas A and M says, look, when
the hammer comes down on these gender studies programs, we

(05:24):
don't want to be on a list that shows that
we have one. By the way, Credit to the board
for killing those programs. Credit to the board for telling
the faculty who, through their Senate pitch to fit. Credit
to the board for saying, you don't own this damn university.

Speaker 2 (05:45):
We do.

Speaker 6 (05:47):
The taxpayers.

Speaker 5 (05:48):
Do you.

Speaker 6 (05:50):
Faculty members are an expense, an operational expense, and every
single one of you can be fired immediately. Now, sit down,
it s got up. Teach the class and stop crying,
and stop painting your hair blue. You wear those You've
got a systemic problem in higher education and the infection. Hopefully,

(06:14):
I'll tell you what. I don't know if Michael Plank's
still on the board. I don't know if Beaver Applin
is still on the board. I don't know if my
old friend John White was on the board there. Ross Margraves,
I've known some good people serve on that Aggie board
over the years, and I will tell you. They are
not the kind of people who would tolerate this nonsense.

(06:35):
We're talking about Texas A and M University. Look, I
love the University of Texas, but we all know that
while it's got the history and it's got the heritage,
and it's got the big money and the big corporations
and the big names and the Texas history, we've all
known that it's also got the little brother who crossed

(06:57):
dresses right all known, and it's got some dirt under
its nails that you don't want to walk on Guadaloupe
too long with your four year old kid because you
might see something we've just always kind of thought, well,
you know, and the little Bohemian, you know, it's still
I mean a university Texas, a little Bahaemian. It's okay
though it's little funky, right. We got some we got

(07:20):
some Jim High Tower with our conservatism, but Texas A
and M man. When Texas A and M falls, you
got real problems. So anyway, what I was gonna say
is this once so the kind of people who pick
a Michelin Star, the kind of people who give these

(07:41):
awards are the kind of people who say, hey, we
want a bunch of the latest thing is the transgender stuff.
We don't want you to serve regular food. We want
you to serve food in this environment with this and
we want and so what you do is, if you
want to win the award, you have to be willing
to be molded into their image. And that's why you

(08:03):
see all these restaurants. This is going to be a
Houston version of an La this and it's it's just
a little La light because people in Houston so desperately
want to be told you're okay, You're as good as
La in New York. So Ramona and I were talking
about he said, I'll go eat it Pinkerton's, but what
I'd really like is a potato salad sandwich like my

(08:23):
mom makes. And we start talking about Michael Berry Show awards.
That are the opposite kind of the anti Micheline awards,
And that is a food that you eat and love
that is the opposite of high brow. You ate it
growing up for my wife at be cucumber sandwiches. He
loves a cucumber sandwich. For Ramone, it's a potato salad sandwich.

(08:45):
By the way, is there anywhere in town that makes
a potato salad sandwich like Mama Martha, all right, your
phone on, I want your low brow food that you love.
Seven one three nine nine nine one thousand. Chance mcclaim
reports onto the subject line odd capitalization by President Trump.

(09:08):
This is not necessarily for the show, but something that
I know you'll find interesting. Have you ever noticed how
President Trump seems to randomly capitalize words in his social
media posts. This is his most recent post, and he's
put the post below. I've noticed it before, and it's
often much more distinct, particularly on truth. Truth is the

(09:29):
alternative to Twitter or x. Now that Trump has a
percentage interest in that, he's going to get rich over,
they're going to sell that and it's going to be billions. Anyway,
I saw that clip a few days ago from a
documentary about the campaign. I'm sure you saw it, where
he dictates his thoughts and tells his assistance to post them.

(09:52):
That means they have some set of instructions on how
and what to capitalize. I went and looked at our
founding documents and it turns out out that only capitalizing
proper nouns is a newish behavior. Back then, with important documents,
they would selectively use capitalizations to shift attention to keywords
and phrases, like, there is a hierarchy that seems to

(10:14):
go all caps is better than front caps. Oh, all caps.
He put in all caps and then front caps, which
is the first letter of the word, and then first cap,
which is the first letter of first and then not cap,
and then no caps. Yeah. I've been on this Thomas
Jefferson kick lately, and it's fascinating when you study the

(10:38):
history of English goes through this, when you study that
the Declaration of Independence that we read today is not
the exact letters that were used because of the f's
as vs, and there are a lot of they didn't
use the same letters we use in the same patterns
that we use them today, or to reflect the same
sounds that we do today. And those were updated later

(10:58):
without anybody knowing, which is why when you read the original,
in the original they're the one that sits in a museum,
you go, well, why aren't there two f's instead of
a V. Anyway, So I have asked Mama Martha how
she makes ramon. Oh, here's your potato salad, Ramon. Here's
how she makes it. The way I make my potato

(11:19):
salad is I boil my potatoes with the skin on,
take it off once it cools. Then I put it
in mayonnaise, A little bit of mustard. Relish deal relish,
she put relish twice, a little bit of mustard, relish
deal deal relish olives. Oof. I'm out pimento, onion and celery.

(11:45):
Is there anything in there that surprises you? You would
have guessed all that salery surprise. You mix it all
together and salt it, and you got a really good
potato salad. Anything else you want, I'll tell you, thank
you Bye. She's so cute. That's Mama Martha. That's Romones's mama.
That's the recipe for Ramone's potato salad. Let me go

(12:08):
through that again. So you boil the potatoes skin on
and take it off once it cools, put a little
put in mayonnaise in a little bit. She doesn't say
a little bit of mayonnaise, so must be plenty of mayonnaise.
Then she puts in mustard. Relish deal relish olives. I
could do without that pimento, onion and celery.

Speaker 4 (12:31):
You know.

Speaker 6 (12:31):
Deal is one of those things that as a kid
I didn't care for, also didn't like pickles, but I
love deal now, look, deal gives things a hole. Also,
didn't eat mayonnaise as a kid. All right, to the
phone lines, we go. Is this a lightning round or
what would this be called? As a response to the
can we have some kind of music? Though, as a

(12:51):
response to uh uh the Michelin Awards being in town,
we're only celebrating PingER is barbecue, nothing else. Everything else
is a bunch of hoity toity people that try to
be something. Huh what oh Corkscrew? Oh yeah, okay, well
then there you go. Didn't Pinkerton win a Michelin smart Well,

(13:14):
I don't mean to brag, but the only time I've
been to Corkscrew barbecue was with Lyle Lovett as his
guest because he's friends with the honor. I'm sorry I
had to drop a name there, but that was I
couldn't tell you otherwise. All right, to the phone lines,
we go. This is funny, you do what have noticed?
It's always men on something women will not. Men will
go mine. You got me thinking about a plementa cheese
sandwich some bad right now? Women do not. They don't

(13:37):
have deep cravings like us on this custom. All right,
justin you're.

Speaker 1 (13:40):
Up, go.

Speaker 7 (13:42):
Uh plain hamburger, playing fun, creamy peanut butter, do anything.

Speaker 6 (13:46):
One a lot, justin I'm going to allow that because
you're the first one, and I'm in a good mood.
But that's not even that crazy. Used to be a
place called Chris Madrid. Chris died in San Antonio, and
they had a burger, a big old burger, and they
would smear, uh, they put this full smear, the Jewish smear.

(14:07):
They would smear peanut butter on your burger. And Peter
Boulger was a was a program director in San Antonio
at the time, and I was doing the morning and
the evening show. And I go there and I do
the morning show, and then we're gonna do He's gonna
he's we're gonna go meet with some clients. We're gonna
go eat lunch, meet with some clients, do the evening show,

(14:28):
and then I'm giving a speech to a crowd that night.
So we go there and he said, I'm gonna take
you to christ Madred and we're gonna get a peanut
butter burger and some beers. I'm gonna treat you right.
And I said, that sounds fantastic. Brother. So we show
up there at noon. I finished the show at eleven.
We show up there at noon. I have it, by

(14:49):
the way, those French fries, thick cut home fries. Yeah,
give me a double order of that, and put some
ketchup on the side as well, and yeah, I'll take
a couple of beers. By one o'clock, I am almost comatose,
and we've got to go to these meetings with these
show sponsors in there. I'm so excited to meet you know.

(15:10):
I mean, I felt like I was on a percocet,
and I still got to do the evening show and
give a speech. I fell asleep so hard that night,
I was still tired the next morning. David, you're up.

Speaker 5 (15:23):
Scrambled eggs and weanings.

Speaker 6 (15:27):
You know, it's funny because anytime I bring this up,
I always get people that do crazy things with eggs.
And I've never understood eggs are sacred to me. I
don't like weird stuff in my eggs, but I get
this a lot. I get it a lot. You know
what I used to love to do. You'd take a nap,
like on a Saturday when I was a kid, and
you'd wake up and my parents they stretched a dollar

(15:49):
further than anybody I've ever seen. I wish, I wish
I was as diligent as as they have been or
were in my life. But you'd wake up and my
mom will be making scrambled eggs and bacon and toast,
and we'd have breakfast for dinner, not because we were
a diner, because that was what was left and dad
didn't get paid for a few more days, so my
mom would just go rummaging. All right, we got some eggs,

(16:10):
we got this, We got a little spam. Anybody wants spam?
And that would you to eat whatever was left? And
I love it. Let's go to Brent. Brent, you're on
the Michael Berry Show.

Speaker 7 (16:18):
Go ahead, Okay, So at the Dearly we always ate
real fancy foods like Ribbi's and shrimp and quail. But
we always had a side of cottage cheese with faked
beans on top of it.

Speaker 6 (16:35):
Oh wow, Okay. There are no bad answers to this question,
by the way, they're just harsh reactions. But I've never
heard of that. He had me at quail. He had
me at quill. You know who makes a good quail,
a good company? Cantina who that's a good quail. It's
a border quail. Let's go to Ben, Ben. You're on
the Michael Berry Show. What's yours?

Speaker 7 (16:57):
Ben, Michael Belvey?

Speaker 8 (17:00):
The cheese ketchup and white bread on a sandwich.

Speaker 2 (17:03):
That was a luxury when we were growing up.

Speaker 6 (17:07):
You know, it's funny to think how our parents got
by and the things they taught us to love that
were actually just poor people food. And you know, look,
you the reason hogs maw and chitlins continue to pass
through southern Black families as sacred food was a connection

(17:32):
to a very difficult time. Hogs maw and chitlins and
the light was poor people food. It was the poorest.
It was the scraps of the scraps of the scraps,
and yet it was element. And to this day, Craig
Joseph that this is it will today probably serve I
don't know, a thousand people will walk through this is

(17:53):
it and eat what was once slave food. And I
love that because food is so food is sacred to me,
It really is. I mean, it's the life sustaining element,
lonely water. But I love that we hold on to
these traditions. The Irish with their potatoes, Indians with their
doll I eat the opens with their taith I love

(18:14):
it show. Here's Jim Mudd's list of low brow food
he grew up on and or loves today. Tomato and
miracle whipped sandwiches, fried maloney sandwiches. He says, sometimes if

(18:34):
you had a sweet tooth, mam would make you a
maple syrup sandwich, which is two pieces of bread with
maple syrup. Jim, I knew what kind of ignorant statement
is that. Oh, I guess he might have thought that.
I thought they were like, well, what else with the
maple syrup? That's it. That's all there is. As long

(18:57):
as you have bread, as long as you have a
loaf of bread, you've got a meal. And he said
Kraft macaroni and cheese with tuna fish mixed in. Oh,
my mother would do that.

Speaker 9 (19:07):
Ah.

Speaker 6 (19:10):
I don't do tuna fish, and I think that's why
I can't eat tuna to this day. True story. I
was with a friend of mine named Michael Holt House
and we'd gone out to dinner. The wives were having
a girls party. This was in Colorado, and he said,
let's me and you go less, me and you smoke
a cigar, go for dinner, and then smoke another cigar.

(19:31):
I said that sounded like a hell of a good night.
So he and I go in the restaurant we're going
to go to, which has the best bourbon collection of
any restaurant I've ever seen in my life, save maybe
Morgan Weber's place, eight Row Flint over in the Heights.
But it's called Aquilina. If you ever get a chance
to go there. They have bourbons I didn't know exist.

(19:55):
They have so many bourbons, different bourbons, vintage bourbon, They've
got every pappy. I'm not the biggest pappy fan. I'm mean,
I get it, people, but it's a supply and demand
thing more than anything else. I don't think it's the
best flavor, and in that mash bill, I don't even
think it's the best. But whatever they got, they got
Whistlepig you didn't know existed, they got I mean, the Colonel,

(20:15):
they got everything. Anyway, So we go into this uh
So next door to It is a Chinese restaurant but
also has sushi. And we sit down and Michael is
very professionally successful. And Michael has airs about him because

(20:36):
he he knows fine dining. He you know, he knows
how to dress, and I kind of pride myself on
not having learned that stuff, and I just, you know,
I take it the other, you know, Larry the cable guy, like,
you're not gonna make fun of me. I don't know
how to do that. So anyway, we sit down and
we order, and the owner of the place knows me

(20:58):
because I go to this place a lot. And once
we order, I order, we're at the we're at the
sushi table, which is like the disabled table. You know,
they got you down at the end, and you know,
they're cutting all a sushi, which I could do without,
but whatever, I like my food cooked anyway, So I
ordered mine, which was fried fish over rice, and he

(21:22):
orders his, but I don't pay attention because it's loud
in there and it's dark, and he kind of points
at all of them, and they they send something out
from behind the counter where the seafood you know, where
the butcher shop is, and they send two of them out,
one for him, one for me, and I don't know
what it is, but I'm thinking the owner knows what

(21:45):
I like. He has sent something out that is an appetizer.
So Michael Hotels. He's his and I eat mine, and
he has his look on his face like he's got
he's getting food poisoning. Then my food comes and he's
just sitting there and I'm eating my food, and I said,
I thought it was kind of a hey, you know,
compliments of the house. Here's these things. Now I'm eating

(22:06):
my food. I said, man, it's been thirty minutes and
your food hadn't come. And he goes. My food came
and I said, whoa, oh did you order two dishes
of that thing? And he said, yeah, that's tuna, a
sushi tuna. I said, oh, well, the bad news is
I ate your meal unknowingly. The good news is that's

(22:27):
the first time I've ever eaten raw tuna and liked it.
So I mean that's there's progress, all right. Laurie. We
have a girl in here. We have two girls, Lauri
and Anne. Laurie. What is your lowbrow food, sweetheart?

Speaker 5 (22:40):
Pony baloney gravy?

Speaker 6 (22:43):
Which is my mother used to make you.

Speaker 5 (22:46):
Take a slab of pardon me boloona a quarter inch
thick cube, it fry it, make milk gravy in there
and pour it open face over a piece of bread.
Oh my gosh, sister and I called it.

Speaker 6 (23:00):
I'm not mistaken, and I could be wrong. That or
something like it is referred to as I can't say
the word, but it rhymes with Spit sounds a lot
like shot. Uh, it's I'll say shot instead shot on
a shingle. I've heard. I've heard that called a couple
of different things. We served that briefly at the RCC

(23:22):
because somebody had requested it and we put it. We
didn't put it on the menu, but you could specialize
for it. And I was surprised how many people grew
up eating that because I didn't. And what you got, sweetheart?
We did eat blowney. We just didn't not know what
any gravy.

Speaker 8 (23:33):
In it, white bread, iburg lettuce, miracle whips as pepper.

Speaker 6 (23:46):
I'm sorry, Love, what did you say? White bread, miracle
whip and what else?

Speaker 8 (23:52):
I spurg lettuce and pepper.

Speaker 6 (23:57):
My wife would love that. She doesn't do a lot
of car but she will eat anything cold and vegetable
in a in a bread anything, you know. I've been
on this. I've been on this kick for a couple
of years on the food that we eat. And I

(24:17):
grew up on pop, processed food and junk food. But
my grandparents and my great grandparents particularly grew vegetables and things,
and they were very poor. They had come from a
time when you grew vegetable so that you always had something.
And I would hate it because they'd go the corns
come in. So we had to go over and pick
all the corn. And we've come home with a bucket

(24:39):
full of corn. And my mother would be so happy
because we had all this corn on the cog well
in the fridge. We had jolly green, giant HMO corn,
you know, corporate corn, big beautiful golden kernels. Everything perfect,
everything aligned, everything semester symmetrical. And we were coming home
and we were gonna eat this corn that Papa Bob
and Grandma Mother, which what I call my great grandma,

(25:01):
that they had made, and you know, the squirrels had
gotten to it in half of that they weren't it
wasn't really yellow, it was off colored white and some
of them were purple, and it was all chewed up,
nubbed up. I didn't want to eat that, but it
was fresh. But I had been digging into our foods
and how they pollinate our food and the pesticize. Man,

(25:23):
it is scary to think now, and I've been looking
because my wife has all these allergies for clean food vegetables.
It's very hard to get.

Speaker 2 (25:35):
Michael Berry Show, I mean likes, he likes all right.

Speaker 6 (25:52):
Kenny Allen. You know Kenny's Hispanic somehow, I don't really
remember how. Yeah, Hey, Angela Johnson is Hispanic, so you
can have he says. Are I think I can clear
up your confusion about Mama Martha's recipe as my Aunt

(26:14):
Tijuana or my Aunt Juana Tijuana and I just had
this conversation about tuna salad the other day. I think
what Mama Martha meant was sweet relish and deal relish,
But since quote unquote normal relish is sweet relish, she
didn't mention the sweet part. Aunt Tijuana says the only

(26:38):
way to make tuna salad proper is to use both
sweet relish and deal relish, which I disagree with. I
prefer only the sweet relish for a tuna salad. Now,
let me go back and read Mama Martha's comment again.
The way I make my potato salad is I boil
my potatoes with the skin on, take it off once

(26:58):
it cools. Then I put in mayonnaise, a little bit
of mustard relish, comma dill comma relish comma olives. The
whole thing is she just put a relish after dial
that she didn't need, because if you read it the
way he says, you would get a little bit of

(27:21):
mustard relish and deal relish. So now make the relish
sweet relish, and you could read it as her original intention,
which he believes he's discerned, which is a little bit
of mustard sweet relish dial relish. Well, thank you. Kenny
Allen of the Great Waller meth Lab explosion of nineteen

(27:48):
ninety six maybe the finest twenty six seconds song of
all time.

Speaker 7 (27:53):
This here is a Great Waller County meth Lab explosion
of nineteen ninety six.

Speaker 4 (27:59):
There was these two feallas.

Speaker 2 (28:01):
Of cooking up drain o and harvest.

Speaker 7 (28:04):
A phdron they could get their hands on.

Speaker 6 (28:07):
They had bottles of profane and let them matteries and
one cigarette and then boom they were gone. It really
is a beautiful song. It's just great storytelling. What are
you doing? Oh, we got Mama Martha on line six.
Mama Martha, Hello, welcome to the program.

Speaker 8 (28:29):
Hey, Michael, how are you.

Speaker 6 (28:30):
I'm good. I just read that you add pickle juice.
Did you send that to me?

Speaker 9 (28:36):
Yes?

Speaker 8 (28:37):
Yes, I forgot to tell you so it won't.

Speaker 9 (28:39):
Be so dry.

Speaker 6 (28:41):
Okay, did did you? Did you mean sweet relish and
dil relish?

Speaker 9 (28:49):
No, I meant just dil relish. I don't know why
why there's two relish. I mean, yeah, I don't know
why there's two relishes on there. Okay, so only I
just used hell, Yes, okay.

Speaker 6 (29:03):
I got people wanting that you know, how much mayonnaise?
Like so you said a little bit of mustard, But
how much mayonnaise are you putting in there?

Speaker 9 (29:13):
Well, if I do five pounds of potatoes, then I
do about a cup and a half of mayonnaise, okay, And.

Speaker 6 (29:21):
Then how much mustard? You're like my grandmother. You just
do it to taste.

Speaker 9 (29:26):
Yes, the mustard, i'd said, about a.

Speaker 6 (29:29):
Fourth of a cup, okay, and the deal relish.

Speaker 8 (29:34):
The deal relish.

Speaker 9 (29:35):
Well, if I buy the little jar, I put the
whole jar in.

Speaker 6 (29:38):
Oh okay, I don't know why. I don't really care
for olives, but since it's your recipe, how many olives?

Speaker 9 (29:47):
Well, I'll do like maybe half, not quite half a jar.

Speaker 6 (29:53):
And how much pimento?

Speaker 9 (29:54):
Yes, the little jar of mementos, they tell them a
little and dice already, so I just pour that in there.

Speaker 6 (30:04):
Do they take the plastic off? Because my problem with
the little containers, like the little tabascos is it takes
so much time to open it up. I wish we
could fix that. How what kind of onions and how
much onions?

Speaker 9 (30:18):
I'd say about half an onion.

Speaker 8 (30:20):
Okay, and uh.

Speaker 6 (30:24):
And then celery.

Speaker 9 (30:27):
Oh and celery yeah, I made like about I'd say
about four things of celery and.

Speaker 6 (30:35):
Then use stalks celery. You said salt. How much salt?

Speaker 9 (30:41):
Yeah, I would say about two tea spoons.

Speaker 7 (30:46):
Maybe not that much, okay.

Speaker 6 (30:48):
And then pickle juice.

Speaker 9 (30:52):
Yes, I would say about half a cup to a
cup of pickle juice, just depending on how dry it
is after you put all your ingredients in it.

Speaker 6 (31:03):
I got a quick tell the callers to hold off
take him during the break. I got a quick salt
story if.

Speaker 9 (31:08):
You want it, Okay.

Speaker 6 (31:11):
So my best friend in the whole world, Uncle Jerry,
has had some sort of chronic condition for like three years,
and he's been in and out of the hospital and
it's just been a mess. Well then, so we we're
close to figuring it out. And he had hypo hypo calcima. Basically,

(31:36):
he had elevated calcium in his body. And the number
was like fourteen or it was a crazy number and
it's not supposed to be. That's over two times what
it's supposed to be. So or time and a halfway
is specially anyway. So they put him on some drugs
and he starts getting better and something happens. I forget
what all the combination and cocktail of these drugs was,

(31:58):
but now he's low on sugar, I mean on salt. Well,
a little background here, mister Martha. When I was little,
my grandfather, Monroe P. Seber, was a big, burly man
and he was a great cook. But he salted everything
and he ate very spicy foods. And when he got

(32:19):
the high blood, the doctor said, you have to cut salt.
And he came home and he was in an absolute stupor.
He was depressed. How am I going to live without salt?
He loved salt. And I was about eight or nine
years old, and I remember making the decision, little nerdy
weirdo that I was, I said, if I don't learn

(32:41):
to love salt. And I cut all the salt out
of my diet at eight years old. Then when I'm
seventy two, like Papa, I won't have to cut the
salt out, right, So I decided I wouldn't eat salt.
And I have always been very mindful because I grew
up around big people, all of whom had the high blood,

(33:02):
and they would the doctors would take them off of
the salt. So Uncle Jerry and I went for a
meal the other day at Cafe Piquette, little Cuban restaurant
we eat, and he puts so much salt on his food,
and I said, Jerry, what are you doing? You can't
He said, no, I can't get enough salt in me.
I'm having to drink gatorade. And and it was just,
I don't know when you were growing up if y'all
salted things, but people have removed. Like I grew up

(33:26):
eating food that was heavily heavily salted. People just don't do.

Speaker 9 (33:30):
That anymore, right, right, And I'm missed too.

Speaker 6 (33:35):
And my wife, being from Indian Ama, Martha, the first
time I ate with her family, she didn't appreciate this,
but I described it as eating sweat because Indians in
Indiana put so much salt on their food and I didn't.
I wasn't used to that in our in our family,
we didn't eat that amount of salt, even though our

(33:57):
family were for salt use. But I went through a
large part of my life like I still to this day,
I don't put salt on anything. I'm still conscientious at that.
Now I wear some black pepper out right. Was there
anything else you wanted to share?

Speaker 5 (34:12):
Uh?

Speaker 9 (34:12):
No, But usually I don't salt everything. But usually I'll
do just the potatoes out as the salt in it,
I guess because the potatoes are so bland.

Speaker 6 (34:22):
Yeah,