8.21: Hot & Ham - Hour 4

Episode Transcript

Speaker 1 (00:00):
Essentially doing a good thing, right, you're donating to charity.
So the amount of money that's been raised annually for
Kentucky charities with this event is amazing. I mean, you
go back to nineteen sixty four when this started, the
auction has raised nearly forty four million dollars for Kentucky charities.
The very first Champion ham sold for one hundred and

(00:22):
twenty four bucks a long long time ago, and again
last year ten point five million dollars that was the price,
and it was Joe and Kelly Kraft who I believe
the last two years have had the highest bid and
it was ten million even in twenty twenty three, ten
point five million last year. And we shall see what
it ends up going for this year. But the Grand

(00:43):
Champion producer has been Broadbend, B and B Foods, who
have you know, clearly they've been making phenomenal ham And
I don't think anybody can justify any food item worth
more than ten million dollars. But you can't look at
it that way. It's just those that are wealthy that
have the means to uh to give back and help,
and I oftentimes find myself thinking, well, we shouldn't just

(01:07):
assume because a million dollars or whatever it is, whatever
the amount is, even if if that is chunk changes,
they say to somebody who has a lot of wealth,
they don't have to do it, They're not required to.
I mean, I'm not even really of the opinion that
we can say somebody should just because they have a
lot of money, because it's it's I mean, they don't

(01:28):
have to. They can do it if they want. It's
their money. So when you are in a position to
have that kind of wealth and you do choose to
give back, I don't think we should ever not acknowledge
that that's a good deed that they did not have
to do. And again, the crafts have been doing it
for the last couple of years, and I'm sure they're
going to be involved in the other bidding process this year.

Speaker 2 (01:47):
I wonder if, as a placebo speaking from a placebo
effective eating that ham has a different taste.

Speaker 1 (01:54):
I mean, I'm sure we in fact, you know, maybe
maybe we find somebody who could come on. Maybe I'll
do that and see if I can find somebody who
could give us some perspective as far as if they've
ever tasted one of these winning hams that ends up
going for millions of dollars because I just refuse to
think that you could ever take a bite and feel
as if it's Again, I've laid out sort of the

(02:16):
parameters here to where clearly they're not saying that they
think that the ham is worth that much. They're doing
it because it's it's just what we do in Kentucky
here and it goes to Kentucky Charity's. But just knowing
what the transaction was, it's almost impossible for the ham
to meet any level of hype like that.

Speaker 2 (02:31):
I get it. I mean, it'd just be something to go, hey,
you know, even just give me just a sliver, just
a sliver of taste and just to taste same with
the mint and jewel, you know, and drink the million
dollar min jewel, because I think one of the things
about the million dollarment jewel up was they got the
ice from like some sort of crazy glacier somewhere. So
I wonder if that taste any different or if it
just had that mental effect on you.

Speaker 1 (02:50):
I mean, I think the mental effect would work on
me in reverse to where you could tell me all
these specific details. The ice is different, the mint is
is as rare as you'll find, and I would be
overthinking that. Okay, well, I would say, okay, well to me,
tastes like ment, you know what I mean, Like, I
would just that would be my mindset. So yeah, I
guess I'm lucky to be someone that doesn't seek out

(03:14):
the highest quality of certain food items, right just because
I'm easy to please. I'm not somebody that needs to
be you know, I can be satisfied with with with
a very plain and bland food item that a lot
of people probably wouldn't want. Because if I was somebody
that was a foody, maybe I would be able to
appreciate more of the finer things. But I would also
just think about the price, right when I've lived so
long just knowing that, hey, I can go on the

(03:36):
value meal or of the value menu at fast food
and that'd be my dinner and me not feel like
I didn't get a good meal, because again, clearly, there's
an appreciation for fine dining and people know what you know,
People do it enough to where they realize which restaurants
are worthy of paying the high dollar and which ones aren't.

Speaker 2 (03:52):
Have you ever tasted caviat No? I have not, either
I've not tasted yet.

Speaker 1 (03:57):
I mean, to me, it doesn't. And by the way,
are you someone that likes to try new food items
that you have would tried? I will, yeah, But do
you seek it out? No? I do, because I think
there's a difference in being some being someone who's willing
to try something you haven't tried when somebody offers it
to you, then being somebody that's just out there looking
to try something different. My wife tries her best, and

(04:17):
she does a good job of exposing me to food
items that one she thinks I may actually like. And
she's she's the one who I deserve, who deserves the
credit for making me no longer have the the you know,
as I say, the palette of a toddler where it's
chicken fingers and French fries and you know, just eating
like a like a like a twelve year old at times.
Right now, I've tried other things that I do like,
but I don't seek it out because I'm just somebody. Look,

(04:38):
I know what I like. I know, you know, I'm.

Speaker 2 (04:40):
Gonna exit with what I know exactly, and that's that's
the thing. And there's there are certain limits that I
have too. There's certain foods that I'm not partial to.
For example, growing up in high school, I hated tuna,
and my stepmom would make high school she would make
tuna castro all the time, and then my parents would
force me to eat it, and my dad would just like,
you need to try it, and I'm like, no, Dad,

(05:00):
I don't. It doesn't smell good to me. It is
not appealing.

Speaker 1 (05:03):
It's funny you say that, because tuna castrole is the
exact item that my wife considers one of her special
dishes that she got from from her family, and I
just thought the smell, the optics. I'm like, yeah, I
don't want that. I think, honestly, I think a cat
food when I think of tune it for some reason.
But finally I tried it and I love it, and
I would never know that if she didn't, you know,
force me to eat it.

Speaker 2 (05:23):
Exactly, dude, exact.

Speaker 1 (05:25):
Sometimes our wives know better about us than we do, right,
That's right, that's just how it works, all right. What
we'll do on the other side, we'll tell you what
makes the ham from B and B so special. They've
got a little breakdown here that really, I guess what
sets them apart is we'll find out today if they
win once again, which we may already know by the way,

(05:45):
which I'll look at that in the break. Don't go
anywhere trafficking, weather updates on the way on news radio
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