November 4, 2025 • 45 mins
It's November, Turkey Month, Kevin reminisces about the years of helping his Mother preparing the Thanksgiving Day Meal and the first time he soloed preparing the Thanksgiving meal for 20+ people; Michael Maddox, Butterball Turkey Talk-Line Expert joins him to talk about the Butterball Turkey Hotline to help guide you through the process to make day less intimidating; the U.S. Weekly Jobless Claims were estimated by economists at different companies in lieu of the Bureau of Labor Statistics number unavailable during the Government shutdown; Kevin has the details, digs into the details, puts the information into historical perspective, offers his insights and a couple of opinions along the way.
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Episode Transcript
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Speaker 1 (00:10):
This is America's Trucking Network with Kevin Gordon.
Speaker 2 (00:15):
Welcome aboard, Thanks for tuning in on this first show
of November. I want to take a moment here briefly
and talk about the devastation down in Jamaica. Up to
this point, there's something like the number right now is
fifty eight people that are dead, twenty eight in Jamaica
and then twenty eight in Haiti. The estimates are currently
(00:36):
Melissa has turned out to see it's not even on
the radar screen anymore.
Speaker 3 (00:40):
And as a matter of.
Speaker 2 (00:41):
Fact, the National Weather Service is saying that there are
no tropical cyclones in the Atlantic at this time. Cyclone
activity is not expected for the next seven days. But
the pictures and the devastation down there in Jamaica is
just absolutely incredible. In our hearts and prayers go out
to them. I mentioned this is our first show of November.
(01:02):
It is Turkey month Thanksgiving at the end of the
month of late this year, so which means we're gonna
have a short holiday season or a short buying season
between Thanksgiving and Christmas. But again, my favorite time of
the year. It is one of my favorite holidays. I
have a tremendous amount of happy memories being in the
(01:27):
kitchen with my mom helping her cook. Going back to
when I was a kid, I've mentioned before that I
used to go grocery shopping with my father and enjoyed
doing that. I'm one of the few men I know
that actually enjoys grocery shopping. But when Thanksgiving came around,
I got four other brothers and so there were seven
of us in the family, and my dad's job was
(01:49):
pretty much to keep everybody out of the kitchen so
that Mom could get stuff done. But I would always
notice that she'd get a little stressed and you know,
trying to put together the meal, not only for the
seven of us, but grandparents would come over, her mom
and dad, and then usually we would have two or
three other guests, and sometime even more so putting everything
together and making sure everything came out on time. So
(02:11):
when I got to be I don't know, maybe ten eleven, twelve,
maybe ten or eleven, I started helping out in the kitchen.
Speaker 3 (02:17):
And there are benefits to that.
Speaker 2 (02:19):
You know, you get to lick the spoons, and you
get to you know, you know, eat all the stuff
as you're preparing.
Speaker 3 (02:25):
But I picked up a lot and learned some.
Speaker 2 (02:29):
Of the stuff that she does, did followed some of
her recipes and helped her out and that sort of thing.
My mom used to cook two turkeys, complete with the stuffing,
because she would buy the hens, which are a smaller turkey,
because she thought that She said that she thought that
the meat was a lot more tender and that it
was a lot better. So preparing two turkeys and stuffing
(02:51):
them and getting them ready and all that was quite
a task, and so I used to help her out. Now,
when my wife, Tara and I got together, we decide
it at one point that we were going to have
the family because we'd moved in with a bigger house.
We had a nice dining room, and thought, you know,
rather than having other relatives and so on. My family
(03:11):
was up in Columbus. Her family was down here, well
over in northern Kentucky where I live, and so we thought, well,
all right, we can't get up to Columbus, so let's
have everybody here. And so we planned to have this
Thanksgiving dinner. So, you know, we'd been watching all these
cooking shows and everything, and you know, when you watch
these cooking shows, it make it look so easy, and
(03:33):
you think, oh, yeah, we can try that.
Speaker 3 (03:35):
Let's go ahead and do that.
Speaker 2 (03:36):
So we scrounged, were not scrounged around, but looked around
for some recipes and got some stuff together and went
out and bought everything the weekend before and made sure
that we have it everything that we had the turkey
and time to thought and all that sort of thing.
But I was looking around for looking around for recipes
and stuff. Now I had my mom's cranberry recipe. Now
(03:58):
we used to call it cranberry's but I don't even
know what to call it. It's kind of like a
cranberry salad. It's not a compote or whatever, but it's
it's got cranberries, it's got yellow and of course sugar
in there, celery apples and pecans, and it goes into
kind of a mold if it sets up properly, but
even if it doesn't, it's still very tasty and very good.
(04:19):
But a lot of times it'll mold, if you you know,
because it's a bit well. I usually do a bigger
batch so it molds together and looks pretty cool. But
I love it, and so I had that recipe. I
kind of had an idea what my mom's recipe was,
because I'm having helped her in the kitchen and everything
I knew she used, well, of course butter, but onions
(04:44):
and celery. As far as the dressing was concerned, stuffings.
Let's be clear here, I'm talking about stuffing. We're not
talking about dressing. We're talking about stuffing in the bird.
But and she would add stage to but we were
looking around for a recipe, and we and Tara had
(05:05):
this cookbook. I don't even know where we found it,
where we were it popped up from. It probably came
with a magazine subscription or something, and when I found
it or when we saw it, apparently got gotten in
some moisture and maybe fell in a sink or something
like that, so it was part of it was well,
(05:25):
you could tell it had been wet. But I started
going through that and I was looking for just some
maybe some dessert recipes. But I came across this recipe
for a what they called a hurt herb stuffing, and
then all this how to stuff in terms of when
to get the bird, how long it takes to thought,
how many hours it's going to take to cook it stuffed,
(05:47):
and unstuffed, and then this recipe for this herb stuff
this herb stuffing.
Speaker 3 (05:51):
And so got together.
Speaker 2 (05:54):
You know, in addition what my mom used, this stuffing
has parsley and it almost sounds like a time a
Garfunkle song, parsley sage, rosemary time plus Marjoram which is
a spice, onions and celery. And so we got all
planned ahead, and we got everything all together, and I
did the cranberry stuff because it's got it. It takes
(06:16):
a couple of days for it to set up, so
you got to usually prepare that on a Monday, and
then it'll firm up on between Tuesday and Wednesday, so
it's nice and firm come Thursday. So we got that
mostly done, chopped up, and gotten ready. But on that Monday,
my wife got sick and started getting sick, and we're
(06:36):
not really sure what it was and how bad it
was going to be. So we just continue to get
all the preparations done and chopped what we could ahead
of time so that we'd be ready to stuff the
bird on Thursday. And by Tuesday it was pretty clear
that she was really getting sick and that we weren't
going to be able to have this, so contacted her sister,
(06:56):
and her sister said, well, you know, we've been having
Thanksgiving up here before and we've been having different holidays,
so you know, have everybody come up here. So I
went ahead and I wound up flying solo that day,
but it was and getting everything together. We got the shoot,
I had the mashed potatoes, the sweet potatoes, and of
(07:17):
course it did the dress, did the stuffing, and did
the cranberries, and had everything prepared and then just packed
it all up and took it up to her sister's
house and she wasn't too far away, so it didn't
it didn't cool down too much, but.
Speaker 3 (07:30):
Uh, it was, Uh, it was quite a day.
Speaker 2 (07:34):
It's interesting that when you think back on it on stuff,
that when it's going to be when it seems like
it's going to be overwhelming, when it seems like it's
going to be a disaster. And fortunately this turned out
very well, which then cave is kind of this incentive
and everybody liked how the thing turned out, and so
they said, all right, from now on, you guys are
(07:56):
going to have the Thanksgiving every year. So it's evolved
into that and we've been doing it for Hanush it's
been about thirty four years now now as a real
treat coming up here in the next segment, we're going
to be talking with Michael Maddox. He is the Butterball
Turkey talk line expert, and we're going to talk a
(08:16):
little bit about Thanksgiving, how to prepare and all this
sort of stuff. And my words of encouragement is that
even though it may seem a little intimidating, but if
you follow the recipe, if you go by the plan,
it really turns out well. And when you hear people
talk about how difficult Thanksgiving is, with a little bit
(08:38):
of planning and a little bit of help, especially from
the family members and taking the time to do it,
it is certainly well worth it. Plus you are in
control of the leftover turkey for sandwiches. Later on, I'm
Kevin Gordon America's truck A Network seven hundred WLW.
Speaker 1 (08:58):
I mean this reward on America's Drugging Network on seven
hundred WLW.
Speaker 4 (09:04):
It's a tribute to the NASCAR champions. It is quite
a weekend at Phoenix Raceway. Corey Heim posted a twelfth
win of the season, sweeping the first and second stages
of the truck race and led a race high one
hundred of one hundred and sixty one laps to wrap
up the twenty twenty five NASCAR Crash from Truck Series
title in the second overtime at a race.
Speaker 5 (09:22):
So Thankle for a trick on Garage, Toya for taking
a chance on me years ago, and Safe Flight, Mouble one, Yahoo,
Celsius for every bit of their support. I just I
was so stressed out and ever since we win the
role vote because I knew we had to defend this
insane you have been having and I've been like so
terrible to just talked to as a person, been so
stressed out, But this just is such a relief.
Speaker 4 (09:44):
Jesse Love captured the twenty twenty five Infinity Series championship,
turning in the ultimate season book Ends by winning the
opening race of the Exfinity Series at Daytona and closing
it out with a bigger win at Phoenix.
Speaker 3 (09:56):
To take the title.
Speaker 4 (09:57):
Love passed his best friend and ten race winner Connor
Zillage for the lead with twenty four to go.
Speaker 6 (10:02):
Yeah, he's my best friend in the whole world. But
but when not when we're racing each other, and we
raced each other hard but fair, and yeah, I knew
I had to take it there. I knew he was
gonna put on my door. I knew how to throttle
up and just try to get my nose ahead. So yeah,
here it is. I mean, he was running a really
good race site. My car was just better tonight and
allowing me to roll the center and get off.
Speaker 3 (10:23):
The corner better.
Speaker 4 (10:24):
Kyle Larson is a two time NASCAR Cup Series champion.
After finishing third and Sunday's Cup Series finale at Phoenix.
It's the fifteenth series title for team owner Rick Hendrick,
and Larson becomes the third driver to win multiple titles
for Hendrick Motorsports.
Speaker 6 (10:41):
Really, I'm just features.
Speaker 7 (10:42):
I can't believe it. We had an average car best
and then uh we had the right front go down,
lost lap, got saved by CAUSA, did the wave around,
and uh, unbelievable. What a year by this Indrid Motorsports team.
Speaker 1 (11:00):
What need This is the racing report on America's drug
A Network on seven hundred WLWI Sake Denniser reporting for.
Speaker 8 (11:08):
A t N You're one stop for advertising called eight
four four eight four four iHeart.
Speaker 9 (11:15):
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(11:36):
to find a screening center near you, visit ACR dot
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Speaker 2 (11:49):
I'm Kevin Lord in America struck a network seven hundred.
Speaker 3 (11:52):
WLW Hey folks.
Speaker 2 (11:55):
As I mentioned in the previous segment, We're in the
We're in November Thanksgivings right around the corner twenty three
days in counting some folks, including what is it? Twenty
one percent of holiday hosts say they're intimidated by cooking.
Since it's launched in nineteen eighty one, Butterball Turkey Talk Line,
it's helped millions of holiday hosts. So to make that
(12:18):
turkey less intimidating. So let's turn to the experts for
some advice and a preview of this year's hottest hosting accessory.
Michael Maddox, Butterball Turkey talk Line expert, joins me to
dish on the day and serve up some tips.
Speaker 3 (12:33):
Welcome to the program, Michael Greedy.
Speaker 10 (12:35):
Thank you for having me as a pleasure to be here,
and we'll be with your listeners and yourself.
Speaker 3 (12:39):
It's great.
Speaker 2 (12:40):
I always look forward to talking to somebody from the
Turkey talk Line every year. I've been doing this for
hash more than a decade. Couple of decades actually, But
let's begin at the beginning here. Let's start with the
game plan. What tips do you have to stress for
your holiday? I found it amazing twenty one percent of
people are intimidated by doing a turkey I would assume
(13:01):
this is first timers or even people that do this
on a regular basis.
Speaker 11 (13:05):
Yeah.
Speaker 10 (13:05):
Sure, it's a lot of times it's the first time
could easily be seasoned veterans per se.
Speaker 11 (13:10):
It's he's in hosts per se because you know.
Speaker 10 (13:12):
Maybe have a host of this many people. We see
larger gatherings together and all of those first time hosts
maybe they're inviting their family or in laws or parents
and those kinds of things. Like everybody, right, you want
to have to get it right right.
Speaker 11 (13:24):
You want to make it perfect. You want to have great,
great butterball turkey and the great side dishes and of
course dessert.
Speaker 10 (13:29):
And so our goal is at ease to stress, right
were don't make it easy by contacting us at the
Butterball Turkey talk Line. A good trip or a trick
or a tip that I share with individuals that are
hosts and things like that is to you have your
to do list, take some things off that list and
ask friends or families ver you invited, hey, can you
bring this side dishes or can you bring the dessert
(13:52):
or can you bring beverages and just kind of lightens
up their load and gives them a little more confidence
so that that they can focus and you.
Speaker 11 (13:59):
Know turkey right, And it's to the larger size bulky.
But it's very easy if you follow some steps like that.
Speaker 10 (14:05):
And we actually have a wonderful couple of open paand
method that we use.
Speaker 2 (14:09):
Yeah, and from experience wise, I mentioned in the previous
segment that I've been doing this for probably it's been
about thirty four years now, and it was amazing how
the first time I did it, just following the steps,
taking your time, following the instructions. How well everything turns out.
Of course, you got to do a little bit of
(14:30):
prep ahead of time. So as part of that, how
do you know what size of turkey to buy?
Speaker 11 (14:36):
Yeah, great question, you know. So for us, we say
about a pound and a half to two pounds of turkey,
and that.
Speaker 10 (14:42):
Gives you some leftovers, and so you can kind of
look and kind of think about how much you want
to have.
Speaker 2 (14:46):
You can also go to Now wait a minute, Michael,
well you can't talk about just some leftovers.
Speaker 3 (14:52):
We got to have lots of leftovers. We got to
have plenty of turkey sandwiches.
Speaker 10 (14:58):
I am a thousand percent I'm a leftover pain. I'm
doing different things with it. And even you know, a
couple hours that takes them out of the refrigerator and
have a little snack as you're getting in there getting
something to drink.
Speaker 11 (15:09):
The little snack is always tasty.
Speaker 2 (15:11):
Exactly what's the best time to buy the turkey right now?
Speaker 10 (15:14):
Butterball has a plenty of supply for the season like that,
So if you're going to go with the frozen turkey,
you can buy that anytime right now and put that
in your freezer. So you have it, and then also
thinking about the twentieth the week before Thanksgiving, November twentieth,
a butterball calls that National thaw Day, and you can
take that out of the freezer, leave it in the packaging,
and put it in a pan and put it in
(15:35):
the coldest part refrigerator or a secondary refrigerator.
Speaker 11 (15:38):
And allowing that to thaw.
Speaker 10 (15:39):
And a good little rule of thumb is four pounds
per day, so if you have a twenty pound turkey,
takes off five days of thought. So once a butterball
turkey is totally thought out, you have up to four
days to use it, which is great for the holidays
like that, whether it be December or for Thanksgiving.
Speaker 2 (15:56):
Yeah, and that's that's kind of the perfect timing because
you know, again it's a balk item and it's pretty big,
so you got to kind of go ahead of time
and kind of clear some stuff out of here freezer
or refrigerator in order.
Speaker 3 (16:08):
To be able to accommodate this.
Speaker 2 (16:10):
But it's well worth it because you want to do
it properly and you don't want to speed up the process.
You don't want to wait till the last minute and
have that stress on top of everything else, but again
being stressful. I understand you guys have partnered along with
Headley and Bennett, you've created this a first for the hosts.
Speaker 10 (16:28):
Yeah, some fun, some fun, building some confidence for them
and where the idea is getting the holiday host giving
them a leg up per se. And we've partnered with
them and we actually have some Thanksgiving hosting pants and
these are fun pants that have our butterball blue and yellow,
even have some turkeys loot the turkeys on there as well,
(16:49):
and we're actually giving those away for free and they're
going to be available on the next couple Mondays at
tenth and the seventeenth of November and they're available at
twelve o'clock eacht in time, and you would go to
Thanksgiving hosting pants dot com you can get a free
pair of these pants will bias last. And what's kind
of fun is that they have uh a place for
(17:11):
your thermometer which is extremely important, place for your towels,
some other gadgets if you wish, and even has a
little bottle open on there for for hydration.
Speaker 2 (17:21):
You're hosting pants. It was your basically built in tool belt,
so to speak.
Speaker 10 (17:26):
One hundred percent and we even have a kind of
fun as there's a little emblem on there that's actually
put on their upside down on purpose, so that way
you can see the twenty hundred.
Speaker 11 (17:34):
Butter ball numbers. So in case you got to sneak
out and call us and help you solve an issue
or hey, what do you think about this.
Speaker 10 (17:40):
Or what's your So that's why they're calling one of
the one of us, one of the fifty experts here.
Speaker 3 (17:44):
That is great, That is fantastic.
Speaker 2 (17:46):
The number upside down so you can look down is
kind of a little cheat sheet there.
Speaker 3 (17:52):
It's fantastic.
Speaker 11 (17:53):
We'll help helping the host.
Speaker 2 (17:55):
Yeah, absolutely, well, Michael Maddox as a Turkey talk line expert,
what's what most common mistakes people make?
Speaker 7 (18:02):
You know?
Speaker 11 (18:02):
And you had mentioned that earlier. It just when to
all that out.
Speaker 10 (18:05):
And that's why I recommend that National Quality is put
that in your phone, right simple, put a little alarm
on your phone on the.
Speaker 11 (18:10):
Twentieth of November.
Speaker 10 (18:11):
If you're doing that in December, just kind of does
a little backwards map there four pounds per day. And
even myself I put that in my phone as well,
and so that way to remind me, hey, pull the
turkey out wherever you're going to have that, and that
four pounds per day, so that throwing not calling that
out early enough. We do have a cold water method
which will also work, and you're still working.
Speaker 11 (18:31):
With that to do that. Another item.
Speaker 10 (18:34):
Sometimes people will stuff that turkey in advance too early,
and we want to recommend that you stuff it right
before you put that in the oven. You can have
the stuff and pressed and ready, have the turkey ready
to go, but don't stuff it into your record where
you put that.
Speaker 11 (18:46):
In the oven.
Speaker 2 (18:46):
I'm guessing you're a turkey stuffer then I do like it.
Speaker 11 (18:50):
I'm a fan of that.
Speaker 10 (18:51):
You know, it depends, but you know, butter Ball has
some great products because if you have a small, small gathering,
they also have a bone in breast. They have some
bonus breast and buy meat as well. So it depends
on the You mentioned sandwiches of things. That's a great
thing as well. So having that addition to the turkey,
you can have a couple of other items as well.
Speaker 2 (19:09):
Yeah, that seems to be one of the things. Is
kind of like this toss up. I love to do
a poll out there, how many people prefer this stuffing
the turkey, and how many people prefer not to stuff
the turkey. Now, what's interesting, I'm we with the gatherings
that we've had, We've we've done well, We've stuffed the
turkey and then made some on the side. And I'm
telling you what the difference in taste. You can put
(19:31):
the same ingredients in, you can even add some broth
to it. But I'll tell you what, you just can't
beat the flavor of it being inside the turkey and
getting those juices that is just incredible.
Speaker 10 (19:40):
Yeah, And the key of that stuff turkey is then
take a little longer to cook and maybe buy that
whole turkey. We actually have a little chart on there
as far as timing stopped or unstuffed.
Speaker 11 (19:50):
Give you an idea, and you guys in the in the.
Speaker 10 (19:53):
End, we're looking for one hundred and seventy degrees in
the breast and thigh, which is just wonderful eating quality.
And then the stuffing if you still that minimum one
sixty five, which is wonderful for that stuffing minimum one
sixty five.
Speaker 2 (20:05):
Yeah, And with the various thermometers and stuff and the
availability of the cooking tools, it's not hard to figure
that out. I mean you just do the you know,
stick the thermometer in there and know and then you
know when to gauge, and it'll, I mean it'll it
is right on the money. When you follow the instructions
and do it to the proper temperture, it's going to
come out moist. And I think that's one of the
(20:27):
things a lot of people have a problem with Michael
Mannix and Butterball Turkey Expert talk talk line Expert. A
lot of people are intimidated because again, a lot of
turkeys sometimes are dry. But if you follow the instructions,
it's going to come out great.
Speaker 3 (20:41):
Yeah.
Speaker 10 (20:41):
We even you have a how to videos at butterball
dot com on where to probe with the thermometer in
the different areas of the leg and the high and
the deepest part of the breast as well as the stuffing.
So if you're not quite sure, go to butterball dot
com and you can see some videos how to do
that and just give you kind of that confidence and
everything right.
Speaker 2 (20:58):
And what are some of the strangest questions you guys
have gotten over the years.
Speaker 10 (21:02):
I would say I had a couple that had called
and they were hosting for the first time and they
had family over and everything.
Speaker 11 (21:10):
Like this, and they weren't sure. And all of a
sudden I was.
Speaker 10 (21:12):
Talking to them, and again they got very quiet, almost
a whisper. I could barely hear them. They were hiding
in the closet behind the winner coach, asking me questions
because their in laws that just arrived and they weren't
sure about how to cook it properly and everything.
Speaker 3 (21:28):
That's great, that's great.
Speaker 2 (21:30):
Well, I know our time is short, So where can
my listeners go to learn more about this?
Speaker 10 (21:36):
Sure, you can contact us at Blaine hundred Butterball Party
top line, and we're opening opening to the beginning November
all the way up to December twenty fourth, from eight
am to eight pm Central Standard time. On Thanksgiving, we're
going to be open longer for that day. You can
also go to butterball dot com, and you can also
go to Hosting Thanksgiving hosting pants dot com. Those free
(22:00):
hosting dants Walt supplies last on the tenth and the
seventeenth at noon Eastern time, they've come available.
Speaker 3 (22:06):
And you can do that online.
Speaker 2 (22:08):
There will be a link there on the line on
the website toward of those Okay, yeah, if you can.
Speaker 10 (22:13):
Go to thanks give me hosting dance dot com or
if you go to butterball dot com there is a
link to get you there as well, but that will
just be a weals of bly last on the tenth
and the seventeenth, those Mondays.
Speaker 2 (22:23):
Coming up, I've got to try to get a pair
of those, yes for sure as well, Michael Maddox. It
has been great talking to you, Michael Maddox, Butterball Turkey
talk line expert. All the best and I hope you
enjoy the day and I hope you have a stress
free holiday as well.
Speaker 11 (22:39):
That they're a ball.
Speaker 10 (22:40):
Thank you, Kevin, to you and your listeners, I wish
you a great holiday season and enjoy some butterball.
Speaker 2 (22:44):
Turkey exactly, absolutely my favorite day of the year. Michael,
thank you so much for joining us. I certainly appreciate
it you too. Thank you all righty, I'm Kevin Gordon,
America's Trucking Network seven hundred WLW.
Speaker 12 (23:00):
Traffic and Weather News Radio, seven hundred WLW, Cincinnati.
Speaker 8 (23:06):
The government shutdown enters, it's thirty fifth day. Well if
your twelve thirty three parts, I'm Lee Mawen breaking now
forty two million Americans wondering where their next food will
come from feder where workers continue to wait for the paychecks.
And now across airports nationwide they're dealing with major air
traffic control staffing shortages.
Speaker 13 (23:25):
Thirteen thousand controllers and more than sixty thousand TSA agents
are not getting paid, many now calling out sick. Rebeca
Pearson traveling from Colorado to Grand Cayman with her husband
and three young children.
Speaker 6 (23:37):
We missed our flight yesterday, so when they told us
to come back, they said get her five hours early.
Speaker 13 (23:43):
In the Northeast, it was the worst weekend for air
traffic control staffing since the shutdown began, thousands of delays
stacking up at Newark JFK and Philadelphia.
Speaker 8 (23:53):
From Lakewardia Airport in New York, ABC's went Johnson.
Speaker 12 (23:57):
Now the lateis forecast from the Train Heat and Cooling
Weather Center on news Radio seven hundred WLW.
Speaker 14 (24:04):
And into Tuesday morning, We've got clear and cold conditions
seven am temperature at thirty five. Our election day is
going to be filled with sunshine, then a few clouds,
a high at sixty one at night, clear skies, and
we dropped to forty seven from your severe weather station.
I'm nine first warning Chief Meteorologist Steve Rawley News Radio
(24:25):
seven hundred WLW.
Speaker 3 (24:27):
It's clear and forty degrees.
Speaker 8 (24:30):
A driver in a two vehicle crash last month and
I seventy five has been arrested. Paris Cooley's blood alcohol
level was measured at point three forty four when the
crash happened October fifteenth at the Glendale Milford Road exit
on I seventy five South. Cooley also had his two
kids inside the car during the crash. He was arrested
over the weekend for child engagement and OVII charges, and
(24:51):
Cooley was slated to impeer in court yesterday. Our next
update is that one I'mley Mawen News Radio seven hundred WLW.
Speaker 14 (24:59):
Trucks cost of fortune, and if your job is to
keep them running, you need assurances that the fluids you
put in them are the right ones.
Speaker 15 (25:06):
Starfire forecast for the Try State and the rest of
the country. In the Try State over night mostly clear,
the low down to thirty six. Clouds will increase Tuesday
and high of sixty one. Sunshine Wednesday, high of sixty eight.
More Sunday skies Thursday with highs since the upper fifties,
then rain enters the forecast Friday a high of sixty four. Nationally,
the northwest and northern California seen unsettled weather return with
(25:28):
an increasing threat for heavy rain Tuesday into Wednesday, while
the coast of northern California will also see strong winds.
Speaker 2 (25:40):
Seven hundred wl W. I'm Kevin Gordon. This is America's
struck A Network. By the way, if you miss their
previous segment or any of our shows, hit up that
iHeartRadio app Of course, that's brought to you by our
friends at Rush Truck Centers.
Speaker 3 (25:52):
We certainly appreciate.
Speaker 2 (25:53):
That that was such a whot to speak with Michael Maddox,
Butterball Turkey talk line expert. And I'm telling you during
the entire time and getting ready for it, and talking
getting ready for the interview, all the flood of memories
of over the Thanksgiving years, going back to with my
mom and then the Thanksgiving we took over, and I
(26:15):
guess I failed to mention first I was looking through
my notes. I failed to mention that my initial solo
where my wife got sick and I had to wind
up doing it by myself. We were cooking, We cooked
for twenty people that year, and I was absolutely shocked
exactly how well it came out. I mean, you know,
(26:36):
again with a little bit of planning and a little
bit of forethought ahead of time. Then over the years,
last few years, her son, who's a chef, decided that
he was going to take it over and do it,
and of course him being at a certain facilities and
he'd having to prepare the stuff for that facility for
that day.
Speaker 3 (26:57):
We would go over there or then eventually go to
his house.
Speaker 2 (27:00):
For the last couple of years it's been he's taken
over the duties, but he moved out of town and
his daughter is still living here and she can't get off.
So he said, hey, how about if we have it
at your house? And it's fine. So we're back at it.
We're back cooking the meal this year.
Speaker 3 (27:18):
So I'm really looking forward to it.
Speaker 2 (27:20):
It's going to be a lot of fun, just all
the like I said, all the memories of all the
different times and the actual preparation and putting it together
and then having everybody all around the table and the
enjoyment of the day, and then of course the leftovers.
Speaker 3 (27:39):
Can't forget the leftovers. But it was always a lot
of fun. I always look forward to it every year.
Speaker 2 (27:45):
So again my thanks to Michael Maddocks and I hope
you got a lot out of that. I will be
posting some information about that on Facebook in terms of
where you can contact. Of course, you a Butterball Hotline
and I'll tell you what it is a great resource.
They will walk you through just about anything, and there's
how to videos as Michael mentioned, and really great.
Speaker 3 (28:06):
So, like I said, I'm really getting excited.
Speaker 2 (28:10):
I don't know if you can tell, but I'm really
getting excited looking forward to Thanksgiving holidays, and I hope
you are too.
Speaker 3 (28:16):
Now.
Speaker 2 (28:17):
I know a lot of you that are out on
the road. You have to postpone your things. I know
a lot of people that are in the sort of
food service industry and it's kind of difficult when that
is the big day. Then you have to kind of
plan your holiday different from the actual Thanksgiving celebration.
Speaker 3 (28:36):
And those of you that are out there on the highway.
Speaker 2 (28:39):
Those of you that will be on the road making
sure that our holiday that we have the food on
the shelves that we can get in order to be
with our families. I hope a lot of people out
there appreciate it. When you're traveling back and forth, if
you're going to visit relatives and you see these trucks
on the road, know that they are out there working
so that you can have a great holiday. And of
(29:02):
course they have to postpone theres either have there's the
weekend before or then the weekend when they get back
off the road. So again it's always a great time
of year. But appreciate all those restaurant workers, service industry
people that actually have to work on that day, So
hats off to them and knowing full well that they're
(29:22):
going to have to celebrate their days different than the
rest of the country. Last week we got the US
weekly jobless claims and again this is what the third
or fourth week that the government shut down now in
a full month. And again I can't emphasize that. I
can't I've mentioned it before, but I've been interested in
the fact that these numbers they keep talking about, Well,
(29:46):
you got to depend on the Bureau of Labor Statistics
for this, and you got to depend on the Conference
Board for this information, the Census Bureau for this, and
all this government stuff. And I keep emphasizing the fact
that the federal Reserve has twenty three thousand employees. Now,
I don't know what the hell they do, but they
(30:07):
sure aren't doing anything for our economy. They're not doing
anything in terms of well, I'm sorry, and let me
take that back. They are doing something for the economy,
they're screwing it up by having our.
Speaker 3 (30:20):
Interest rates to darnheigh.
Speaker 2 (30:21):
I keep emphasizing the fact that if you compare our
interest rates to the rest of the world, to the
Western world, to the democracies out there. You look at Japan,
you look at Europe, you look at their their exchange,
their exchange rate, and their overnight funds rate, it's all
in the one and a half to two percent range.
So ours at three point seventy five to four percent,
(30:43):
is almost double that. And if you're talking about spurring
the economy, which we will be talking about in some
of these stories, you know, this is the thing that
would spur the economy. And every time they talk about
these things, I'm surprised that, you know, it doesn't sink
into their thick heads at the Federal Reserve. And that line,
Jerry Powell finally decides that okay, you know, he claims
(31:05):
their mandate is to make sure that inflation is under
control and that the job market is steady. Well, the
way you keep inflation low, I think I said inflation low.
Keeping inflation low is making sure there's enough productivity. If
the amount of productivity is high and the demand is steady,
those prices go down. And if the interest rates are low,
(31:28):
people have more money in their pocket. They can go
out and buy things. They can go out and buy
a car, they can finance an equipment for their business,
or buy a new truck, or buy some trucks for
a fleet. Those are the things that stimulate the economy.
And then they claim that their other mandate is to
make sure that the job market is strong. Well, if
(31:49):
people are buying stuff, that means stuff's going to have
to be made. If stuff's going to have to be made,
there's going to have to be employees there to make
that stuff. And once the stuff is being made, then
it's got to be transported by people employees. Then it
has to go to the warehouses, go to the stores,
and the people in the stores have to be there
in order to do so. That grows the economy. And
(32:11):
I don't understand why this doesn't get through their thick heads,
but again again a big proponent of supply side economics.
Number of Americans filing for applications for unemployment benefits fell
last week, economists estimated on Thursday. Now again this is falling. Okay,
it's all within a range. So what happened to all
(32:32):
this stuff about oh, if terriffs going to effect, if
Trump does, is on Liberation Day when you saw what
the well on Liberation Day April the second, the stock
market tanked, I mean it went down what more than
a thousand points and everybody was in a panic. And now,
including that downturn, just since the first of the year,
(32:56):
the stock market is up thirty four percent, in record
highs day after day after day. Maybe a pause here,
but they've been setting record high not for the week,
not for the month, not for the year.
Speaker 3 (33:08):
But historically in the history of the stock market.
Speaker 2 (33:13):
And then you look at unemployment, and they're claiming that, oh, well,
there was going to be all this unemployment, there was
going to be a recession.
Speaker 3 (33:19):
As a result of these teriffs.
Speaker 2 (33:20):
And yet we've got unemployment well within the range, and
the initial job of claims all within the well. The
range that has been there has been for a number
of years. Let's see where was I here? Assessmated Thursday
and I see national filing application. Unemployment benefits fell last week.
Economists estimated on Thursday the new job opportunities for those
(33:40):
who are laid off remained scarce amid reluctance by businesses
to boost hiring because of interest rates.
Speaker 3 (33:48):
I'll add that JP Morgan calculated.
Speaker 2 (33:51):
Let's see initial job as claims for state unemployment benefits
dropped to a seasonally adjusted two hundred and nineteen thousand
for the week ended October the twenty, down from two
hundred and thirty two thousand the previous week. Estimates from
Goldman Sachs and Nationwide were within that ballpark. Claims data
were unavailable for Arizona, Massachusetts. Massachusetts again was late last
(34:15):
last week with their numbers and now added to the
list as Washington d C. Conomists made assumptions for the
three in line with what the Labor Department would normally
do when data is not available. Despite the US government
being shut down for almost a month, states continue to
collect the claims data submitting it to the Labor Department.
Economists are accessing the data and using seasonal adjustment factors.
(34:40):
The government published early this year to make the weekly
claims assessments estimates, so they're able to do this. We
don't need to wait on the Bureau of Labor Statistics
to do this. Goldman Sacks, JP Morgan, I think City
Bank last week, that'll mention them here. But Goldman Sacks
and Nationwide are doing this and pretty much doing a
(35:02):
fairly decent job. Claims that current estimate levels suggests the
labor market remain stable and would argue against additional interest
rate cuts from the Federal Reserve. Says who it's a
good time to stop here, because we'll pick this up
on the other side. I'm Kevin Gordon, America's Trucking Network,
seven hundred WLW.
Speaker 3 (35:24):
This is Jim Hello, gym started.
Speaker 2 (35:29):
This is America'structing Network, seven hundred WLW talking about this
unemployment claims and again, one of the sentences in here
labor market remains stable and would urge against interest rate
cuts from the Federal Reserve. Why if you're trying to
spur the economy. And as we talk about when we
(35:52):
talk about oil and gas prices, they always say, and
it's like so many of these articles if you read
them on a regular basis. If you fall all of
this particular economic news and stuff, you will notice that
it's like they have this boiler plate story available, and
all they do is they go back in and they
(36:12):
drop in the current numbers. Because a lot of the
phrases are the same, a lot of the stuff that
they talk about is the same. Whenever they talk about
interest rates and they talk about how they will say
interest rates, having interest rates low will stimulate spending by
the consumer and actually increase demand as far as the
oil is concerned, which could lead to additional oil prices.
(36:34):
Now that is from an investors standpoint, somebody who has
invested in the oil market and so on. For us
having the demand there and with the supply available that
is available, those prices have been coming down, as we've
been seeing through some of the numbers. But again, it
seems like every time somebody tries to, well, gee whiz,
(36:54):
maybe we want to slow this down over.
Speaker 3 (36:56):
Here, put a little bit of pressure over here, they.
Speaker 2 (36:59):
Wind up brewing things up instead of the market taking
care of itself. And as they keep talking about in here,
they keep talking about in all these different stories, how
the American public is resilient unbelievable. Getting back to this
particular story again, job was claims fall economists estimate they'd
(37:20):
gone down from down to two hundred nineteen thousand, down
from two hundred and thirty two thousand the previous week,
or in Klatchkin financial market economists at nationwide. This will
boast through the view that those at the FED who
think another rate cut isn't necessary in December. US Central
Bank on Wednesday of last week cut benchmark overnight interest
(37:42):
rate to another twenty five basis points to three point
seventy five to four percent range. FED Chairman Lion Jerry
Potwell I put Lyne Jerry in there. That wasn't part
of the story, but it should be told reporters the
further reduction of the policy rate in the summer meeting
was not a foregone conclusion. No materials shift towards employment contraction,
which is what they said was going to happen as
(38:04):
a result of tariffs. They also said that there was
going to be rampant inflation, that there was possibly going
to be a recession. None of that's on the horizon
right now, unless, of course, you listen to the spoon
federal urgitators in the mainstream media, who, in my opinion,
keep trying to manufacture a recession. But we're not letting
them have We're not letting them, We're not having any
(38:25):
part of it. Still, there has been a pickup and layoffs,
with economists blaming low demand for labor because of economic uncertainty,
tariffs on imports, and companies embracing artificial intelligence. Let me
just go off on a little bit of tangent here.
I've been seeing a lot of stuff, you know, obviously,
in artificial intelligence has been in the in the discussion
(38:47):
over the last several weeks, and a lot of companies
are moving to that and trying to eliminate different physical
presence of employees and replacing that with artificial intelligence. A
little bit of word of caution out there. I've been
seeing some stuff where people have relied on some of
the chat, GBT, GPT and some of these other things
(39:10):
for their information or to write certain documents for them,
and some of the stuff, and with apparently, I guess
people have assumed that this information is right, because after all,
it is artificial intelligence, right, And so what they found
is that some of this information has been wrong, and
(39:31):
they've been quite embarrassed in their presentations that you know,
making a proposal or something and your information is wrong
and that people know it's wrong.
Speaker 3 (39:41):
That's pretty embarrassing.
Speaker 2 (39:42):
So this this business, you know, artificial intelligence, it's a
matter of algorithms. It's a matter of input. And the
old thing, going back to the days when computers were
first being talked about, it's garbage in, garbage out. Once
you put the garbage in, unless if you change it,
you're just gonna get garbage out.
Speaker 3 (40:03):
And so.
Speaker 2 (40:05):
It depends on who's programming this, what type of schematics
they're putting into it. And I'm telling you what, when
you start using stuff, I don't care whether you're trying
to use your remote on your TV and coordinate between
your streaming service and your cable service, or if you're
trying to do a Bluetooth connection, as I have done
(40:28):
in the past, trying to maybe record an interview that
I can't. You know, you can't interview somebody at midnight,
So a lot of times if they're unavailable, I'll record
the interview ahead of time, so I have to do
that via Bluetooth and trying to get that up and running.
My wife and I will joke all the time about
you know, stuff having to do with the computer where
(40:49):
the computer freezes, and we'll say the path thing between
us is thank god we're not in an airplane, because
by the time we get this rebooted and get back
up and running either the television, the remote, coordinating these
things and whatever, we'd have crashed by then.
Speaker 3 (41:04):
And so we get more and more reliant.
Speaker 2 (41:07):
I saw a story the other day where one of
these agencies they say there was a glitch was at
ASW that had overnight. They had this glitch because they
instead a lot of companies, instead of having their own servers,
they are runting space on an Amazon server and apparently supposedly,
(41:28):
you know air quotes, there was a glitch with that.
Some people claim that it possibly was hacked. But something
like between thirty three percent and fifty percent of communications
back and forth dropped off. People couldn't make transfers, couldn't
make money transfers. People that people who haven't actually rely
(41:48):
on the software to control the temperature of their beds.
The beds actually got up to one hundred and ten
degrees and they couldn't get into their phone and they
couldn't you adjust it they couldn't change it. I guess
they would have had to have unplugged it at some
point in time to be able to sleep. But this
(42:09):
reliance on technology, and I believe it was last week
when we were talking to Louis Pugh about some of
the technology and how some of this stuff is supposed
to work but doesn't. He goes and they think you're
going to have a driverless vehicle, a driverless truck in
the next two to five years, are you insane? And me,
(42:31):
I cannot imagine ever getting in a car that does
not have a driver. I'm sorry that I don't believe
in machinery that much. So anyway they're talking about here,
so some of these companies are relying on artificial intelligence,
and so they'd be thinking in terms of laying their
employees off or laying people off. I'm telling you what,
(42:54):
I think this is going to be a if people
are If companies are jumping onto this to save a
few bucks, they are making a big, big mistake because
the human element, the intelligence of human beings is far
superior to some nameless, faceless program computer that is going
(43:16):
to be dictating. They're seeing Amazon laid off talking about
cutting up to fourteen thousand jobs rooms global corporate workforce.
Laughs are also happening automobile sector. American companies have announced
more than twenty five thousand job cuts this month. According
to Michael Hanson economists at JP Morgan, labor market will
(43:37):
appear far away from the material still appears to be
far away from material shift towards a contraction and employment
that might signal an imminent recession, despite some recent headlines.
So we're far away from any kind of a recession,
but they still want to throw that out there.
Speaker 3 (43:55):
Let's see, Well, regular.
Speaker 2 (43:57):
Claims remain likely estimate the more more than one hundred
and fifty thousand workers as far as now get this,
as far as the federal workers are concerned, they estimate
that over one hundred and fifty thousand dropped off the payrolls.
But according to the numbers the analysis, because they're in
a separate group and that's reported separately rather than the
normal jobless claims. But that number that reports the federal
(44:21):
job jobless claims, initial job as claims only went up
ten thousand last month. So where's this one hundred and fifty.
Speaker 3 (44:28):
I don't know. So they're going to have to dig
it a little bit more into that. By the way.
Speaker 2 (44:33):
Also, I want to mention also before we get out
of here, America's truck a Network supports a mission or
res across America. You can hear us every truck and
Tuesday at five am and ten am Eastern on REES
across America Radio, available on the iHeartRadio app. Search the
word rese for Rees across America Radio. And thank you
to all our truckers who support the mission of Reese
(44:56):
across America. So again, folks, we're up against clock here,
but I do want to say that oil and gas
markets are pretty much holding steady. There's been a little
bit of a shift, not much increase and so on.
Things are pretty much holding steady. We'll get into a
little bit more of that tomorrow. Well, folks, that wraps
it up for us. Stay tuned for EDIE Radio Top
the Hour. I'm Kevin Gordon, America's truck In Network seven
(45:18):
hundred WLW.
Speaker 12 (45:22):
News Traffic and Weather News Radio seven hundred WLW, Cincinnati.
Speaker 8 (45:30):
It's Election Day America. With the top of the Hour reports,
I'm Lee Mowing Ricky Now
This is America's Trucking Network with Kevin Gordon.
Speaker 2 (00:15):
Welcome aboard, Thanks for tuning in on this first show
of November. I want to take a moment here briefly
and talk about the devastation down in Jamaica. Up to
this point, there's something like the number right now is
fifty eight people that are dead, twenty eight in Jamaica
and then twenty eight in Haiti. The estimates are currently
(00:36):
Melissa has turned out to see it's not even on
the radar screen anymore.
Speaker 3 (00:40):
And as a matter of.
Speaker 2 (00:41):
Fact, the National Weather Service is saying that there are
no tropical cyclones in the Atlantic at this time. Cyclone
activity is not expected for the next seven days. But
the pictures and the devastation down there in Jamaica is
just absolutely incredible. In our hearts and prayers go out
to them. I mentioned this is our first show of November.
(01:02):
It is Turkey month Thanksgiving at the end of the
month of late this year, so which means we're gonna
have a short holiday season or a short buying season
between Thanksgiving and Christmas. But again, my favorite time of
the year. It is one of my favorite holidays. I
have a tremendous amount of happy memories being in the
(01:27):
kitchen with my mom helping her cook. Going back to
when I was a kid, I've mentioned before that I
used to go grocery shopping with my father and enjoyed
doing that. I'm one of the few men I know
that actually enjoys grocery shopping. But when Thanksgiving came around,
I got four other brothers and so there were seven
of us in the family, and my dad's job was
(01:49):
pretty much to keep everybody out of the kitchen so
that Mom could get stuff done. But I would always
notice that she'd get a little stressed and you know,
trying to put together the meal, not only for the
seven of us, but grandparents would come over, her mom
and dad, and then usually we would have two or
three other guests, and sometime even more so putting everything
together and making sure everything came out on time. So
(02:11):
when I got to be I don't know, maybe ten eleven, twelve,
maybe ten or eleven, I started helping out in the kitchen.
Speaker 3 (02:17):
And there are benefits to that.
Speaker 2 (02:19):
You know, you get to lick the spoons, and you
get to you know, you know, eat all the stuff
as you're preparing.
Speaker 3 (02:25):
But I picked up a lot and learned some.
Speaker 2 (02:29):
Of the stuff that she does, did followed some of
her recipes and helped her out and that sort of thing.
My mom used to cook two turkeys, complete with the stuffing,
because she would buy the hens, which are a smaller turkey,
because she thought that She said that she thought that
the meat was a lot more tender and that it
was a lot better. So preparing two turkeys and stuffing
(02:51):
them and getting them ready and all that was quite
a task, and so I used to help her out. Now,
when my wife, Tara and I got together, we decide
it at one point that we were going to have
the family because we'd moved in with a bigger house.
We had a nice dining room, and thought, you know,
rather than having other relatives and so on. My family
(03:11):
was up in Columbus. Her family was down here, well
over in northern Kentucky where I live, and so we thought, well,
all right, we can't get up to Columbus, so let's
have everybody here. And so we planned to have this
Thanksgiving dinner. So, you know, we'd been watching all these
cooking shows and everything, and you know, when you watch
these cooking shows, it make it look so easy, and
(03:33):
you think, oh, yeah, we can try that.
Speaker 3 (03:35):
Let's go ahead and do that.
Speaker 2 (03:36):
So we scrounged, were not scrounged around, but looked around
for some recipes and got some stuff together and went
out and bought everything the weekend before and made sure
that we have it everything that we had the turkey
and time to thought and all that sort of thing.
But I was looking around for looking around for recipes
and stuff. Now I had my mom's cranberry recipe. Now
(03:58):
we used to call it cranberry's but I don't even
know what to call it. It's kind of like a
cranberry salad. It's not a compote or whatever, but it's
it's got cranberries, it's got yellow and of course sugar
in there, celery apples and pecans, and it goes into
kind of a mold if it sets up properly, but
even if it doesn't, it's still very tasty and very good.
(04:19):
But a lot of times it'll mold, if you you know,
because it's a bit well. I usually do a bigger
batch so it molds together and looks pretty cool. But
I love it, and so I had that recipe. I
kind of had an idea what my mom's recipe was,
because I'm having helped her in the kitchen and everything
I knew she used, well, of course butter, but onions
(04:44):
and celery. As far as the dressing was concerned, stuffings.
Let's be clear here, I'm talking about stuffing. We're not
talking about dressing. We're talking about stuffing in the bird.
But and she would add stage to but we were
looking around for a recipe, and we and Tara had
(05:05):
this cookbook. I don't even know where we found it,
where we were it popped up from. It probably came
with a magazine subscription or something, and when I found
it or when we saw it, apparently got gotten in
some moisture and maybe fell in a sink or something
like that, so it was part of it was well,
(05:25):
you could tell it had been wet. But I started
going through that and I was looking for just some
maybe some dessert recipes. But I came across this recipe
for a what they called a hurt herb stuffing, and
then all this how to stuff in terms of when
to get the bird, how long it takes to thought,
how many hours it's going to take to cook it stuffed,
(05:47):
and unstuffed, and then this recipe for this herb stuff
this herb stuffing.
Speaker 3 (05:51):
And so got together.
Speaker 2 (05:54):
You know, in addition what my mom used, this stuffing
has parsley and it almost sounds like a time a
Garfunkle song, parsley sage, rosemary time plus Marjoram which is
a spice, onions and celery. And so we got all
planned ahead, and we got everything all together, and I
did the cranberry stuff because it's got it. It takes
(06:16):
a couple of days for it to set up, so
you got to usually prepare that on a Monday, and
then it'll firm up on between Tuesday and Wednesday, so
it's nice and firm come Thursday. So we got that
mostly done, chopped up, and gotten ready. But on that Monday,
my wife got sick and started getting sick, and we're
(06:36):
not really sure what it was and how bad it
was going to be. So we just continue to get
all the preparations done and chopped what we could ahead
of time so that we'd be ready to stuff the
bird on Thursday. And by Tuesday it was pretty clear
that she was really getting sick and that we weren't
going to be able to have this, so contacted her sister,
(06:56):
and her sister said, well, you know, we've been having
Thanksgiving up here before and we've been having different holidays,
so you know, have everybody come up here. So I
went ahead and I wound up flying solo that day,
but it was and getting everything together. We got the shoot,
I had the mashed potatoes, the sweet potatoes, and of
(07:17):
course it did the dress, did the stuffing, and did
the cranberries, and had everything prepared and then just packed
it all up and took it up to her sister's
house and she wasn't too far away, so it didn't
it didn't cool down too much, but.
Speaker 3 (07:30):
Uh, it was, Uh, it was quite a day.
Speaker 2 (07:34):
It's interesting that when you think back on it on stuff,
that when it's going to be when it seems like
it's going to be overwhelming, when it seems like it's
going to be a disaster. And fortunately this turned out
very well, which then cave is kind of this incentive
and everybody liked how the thing turned out, and so
they said, all right, from now on, you guys are
(07:56):
going to have the Thanksgiving every year. So it's evolved
into that and we've been doing it for Hanush it's
been about thirty four years now now as a real
treat coming up here in the next segment, we're going
to be talking with Michael Maddox. He is the Butterball
Turkey talk line expert, and we're going to talk a
(08:16):
little bit about Thanksgiving, how to prepare and all this
sort of stuff. And my words of encouragement is that
even though it may seem a little intimidating, but if
you follow the recipe, if you go by the plan,
it really turns out well. And when you hear people
talk about how difficult Thanksgiving is, with a little bit
(08:38):
of planning and a little bit of help, especially from
the family members and taking the time to do it,
it is certainly well worth it. Plus you are in
control of the leftover turkey for sandwiches. Later on, I'm
Kevin Gordon America's truck A Network seven hundred WLW.
Speaker 1 (08:58):
I mean this reward on America's Drugging Network on seven
hundred WLW.
Speaker 4 (09:04):
It's a tribute to the NASCAR champions. It is quite
a weekend at Phoenix Raceway. Corey Heim posted a twelfth
win of the season, sweeping the first and second stages
of the truck race and led a race high one
hundred of one hundred and sixty one laps to wrap
up the twenty twenty five NASCAR Crash from Truck Series
title in the second overtime at a race.
Speaker 5 (09:22):
So Thankle for a trick on Garage, Toya for taking
a chance on me years ago, and Safe Flight, Mouble one, Yahoo,
Celsius for every bit of their support. I just I
was so stressed out and ever since we win the
role vote because I knew we had to defend this
insane you have been having and I've been like so
terrible to just talked to as a person, been so
stressed out, But this just is such a relief.
Speaker 4 (09:44):
Jesse Love captured the twenty twenty five Infinity Series championship,
turning in the ultimate season book Ends by winning the
opening race of the Exfinity Series at Daytona and closing
it out with a bigger win at Phoenix.
Speaker 3 (09:56):
To take the title.
Speaker 4 (09:57):
Love passed his best friend and ten race winner Connor
Zillage for the lead with twenty four to go.
Speaker 6 (10:02):
Yeah, he's my best friend in the whole world. But
but when not when we're racing each other, and we
raced each other hard but fair, and yeah, I knew
I had to take it there. I knew he was
gonna put on my door. I knew how to throttle
up and just try to get my nose ahead. So yeah,
here it is. I mean, he was running a really
good race site. My car was just better tonight and
allowing me to roll the center and get off.
Speaker 3 (10:23):
The corner better.
Speaker 4 (10:24):
Kyle Larson is a two time NASCAR Cup Series champion.
After finishing third and Sunday's Cup Series finale at Phoenix.
It's the fifteenth series title for team owner Rick Hendrick,
and Larson becomes the third driver to win multiple titles
for Hendrick Motorsports.
Speaker 6 (10:41):
Really, I'm just features.
Speaker 7 (10:42):
I can't believe it. We had an average car best
and then uh we had the right front go down,
lost lap, got saved by CAUSA, did the wave around,
and uh, unbelievable. What a year by this Indrid Motorsports team.
Speaker 1 (11:00):
What need This is the racing report on America's drug
A Network on seven hundred WLWI Sake Denniser reporting for.
Speaker 8 (11:08):
A t N You're one stop for advertising called eight
four four eight four four iHeart.
Speaker 9 (11:15):
Federal guidelines have nearly doubled the number of Americans eligible
for lung cancer screening. Insurance companies are required to cover
these tests for those ages fifty to eighty who currently
smoke or used to smoke. Along with new treatments. Lung
cancer screening saves lives if you are fifty to eighty
years old, in smoke or use to smoke. Talk to
your doctor about lung cancer screening. For more information and
(11:36):
to find a screening center near you, visit ACR dot
org slash my lcs. That's ACR dot org slash my LCS.
Speaker 2 (11:49):
I'm Kevin Lord in America struck a network seven hundred.
Speaker 3 (11:52):
WLW Hey folks.
Speaker 2 (11:55):
As I mentioned in the previous segment, We're in the
We're in November Thanksgivings right around the corner twenty three
days in counting some folks, including what is it? Twenty
one percent of holiday hosts say they're intimidated by cooking.
Since it's launched in nineteen eighty one, Butterball Turkey Talk Line,
it's helped millions of holiday hosts. So to make that
(12:18):
turkey less intimidating. So let's turn to the experts for
some advice and a preview of this year's hottest hosting accessory.
Michael Maddox, Butterball Turkey talk Line expert, joins me to
dish on the day and serve up some tips.
Speaker 3 (12:33):
Welcome to the program, Michael Greedy.
Speaker 10 (12:35):
Thank you for having me as a pleasure to be here,
and we'll be with your listeners and yourself.
Speaker 3 (12:39):
It's great.
Speaker 2 (12:40):
I always look forward to talking to somebody from the
Turkey talk Line every year. I've been doing this for
hash more than a decade. Couple of decades actually, But
let's begin at the beginning here. Let's start with the
game plan. What tips do you have to stress for
your holiday? I found it amazing twenty one percent of
people are intimidated by doing a turkey I would assume
(13:01):
this is first timers or even people that do this
on a regular basis.
Speaker 11 (13:05):
Yeah.
Speaker 10 (13:05):
Sure, it's a lot of times it's the first time
could easily be seasoned veterans per se.
Speaker 11 (13:10):
It's he's in hosts per se because you know.
Speaker 10 (13:12):
Maybe have a host of this many people. We see
larger gatherings together and all of those first time hosts
maybe they're inviting their family or in laws or parents
and those kinds of things. Like everybody, right, you want
to have to get it right right.
Speaker 11 (13:24):
You want to make it perfect. You want to have great,
great butterball turkey and the great side dishes and of
course dessert.
Speaker 10 (13:29):
And so our goal is at ease to stress, right
were don't make it easy by contacting us at the
Butterball Turkey talk Line. A good trip or a trick
or a tip that I share with individuals that are
hosts and things like that is to you have your
to do list, take some things off that list and
ask friends or families ver you invited, hey, can you
bring this side dishes or can you bring the dessert
(13:52):
or can you bring beverages and just kind of lightens
up their load and gives them a little more confidence
so that that they can focus and you.
Speaker 11 (13:59):
Know turkey right, And it's to the larger size bulky.
But it's very easy if you follow some steps like that.
Speaker 10 (14:05):
And we actually have a wonderful couple of open paand
method that we use.
Speaker 2 (14:09):
Yeah, and from experience wise, I mentioned in the previous
segment that I've been doing this for probably it's been
about thirty four years now, and it was amazing how
the first time I did it, just following the steps,
taking your time, following the instructions. How well everything turns out.
Of course, you got to do a little bit of
(14:30):
prep ahead of time. So as part of that, how
do you know what size of turkey to buy?
Speaker 11 (14:36):
Yeah, great question, you know. So for us, we say
about a pound and a half to two pounds of turkey,
and that.
Speaker 10 (14:42):
Gives you some leftovers, and so you can kind of
look and kind of think about how much you want
to have.
Speaker 2 (14:46):
You can also go to Now wait a minute, Michael,
well you can't talk about just some leftovers.
Speaker 3 (14:52):
We got to have lots of leftovers. We got to
have plenty of turkey sandwiches.
Speaker 10 (14:58):
I am a thousand percent I'm a leftover pain. I'm
doing different things with it. And even you know, a
couple hours that takes them out of the refrigerator and
have a little snack as you're getting in there getting
something to drink.
Speaker 11 (15:09):
The little snack is always tasty.
Speaker 2 (15:11):
Exactly what's the best time to buy the turkey right now?
Speaker 10 (15:14):
Butterball has a plenty of supply for the season like that,
So if you're going to go with the frozen turkey,
you can buy that anytime right now and put that
in your freezer. So you have it, and then also
thinking about the twentieth the week before Thanksgiving, November twentieth,
a butterball calls that National thaw Day, and you can
take that out of the freezer, leave it in the packaging,
and put it in a pan and put it in
(15:35):
the coldest part refrigerator or a secondary refrigerator.
Speaker 11 (15:38):
And allowing that to thaw.
Speaker 10 (15:39):
And a good little rule of thumb is four pounds
per day, so if you have a twenty pound turkey,
takes off five days of thought. So once a butterball
turkey is totally thought out, you have up to four
days to use it, which is great for the holidays
like that, whether it be December or for Thanksgiving.
Speaker 2 (15:56):
Yeah, and that's that's kind of the perfect timing because
you know, again it's a balk item and it's pretty big,
so you got to kind of go ahead of time
and kind of clear some stuff out of here freezer
or refrigerator in order.
Speaker 3 (16:08):
To be able to accommodate this.
Speaker 2 (16:10):
But it's well worth it because you want to do
it properly and you don't want to speed up the process.
You don't want to wait till the last minute and
have that stress on top of everything else, but again
being stressful. I understand you guys have partnered along with
Headley and Bennett, you've created this a first for the hosts.
Speaker 10 (16:28):
Yeah, some fun, some fun, building some confidence for them
and where the idea is getting the holiday host giving
them a leg up per se. And we've partnered with
them and we actually have some Thanksgiving hosting pants and
these are fun pants that have our butterball blue and yellow,
even have some turkeys loot the turkeys on there as well,
(16:49):
and we're actually giving those away for free and they're
going to be available on the next couple Mondays at
tenth and the seventeenth of November and they're available at
twelve o'clock eacht in time, and you would go to
Thanksgiving hosting pants dot com you can get a free
pair of these pants will bias last. And what's kind
of fun is that they have uh a place for
(17:11):
your thermometer which is extremely important, place for your towels,
some other gadgets if you wish, and even has a
little bottle open on there for for hydration.
Speaker 2 (17:21):
You're hosting pants. It was your basically built in tool belt,
so to speak.
Speaker 10 (17:26):
One hundred percent and we even have a kind of
fun as there's a little emblem on there that's actually
put on their upside down on purpose, so that way
you can see the twenty hundred.
Speaker 11 (17:34):
Butter ball numbers. So in case you got to sneak
out and call us and help you solve an issue
or hey, what do you think about this.
Speaker 10 (17:40):
Or what's your So that's why they're calling one of
the one of us, one of the fifty experts here.
Speaker 3 (17:44):
That is great, That is fantastic.
Speaker 2 (17:46):
The number upside down so you can look down is
kind of a little cheat sheet there.
Speaker 3 (17:52):
It's fantastic.
Speaker 11 (17:53):
We'll help helping the host.
Speaker 2 (17:55):
Yeah, absolutely, well, Michael Maddox as a Turkey talk line expert,
what's what most common mistakes people make?
Speaker 7 (18:02):
You know?
Speaker 11 (18:02):
And you had mentioned that earlier. It just when to
all that out.
Speaker 10 (18:05):
And that's why I recommend that National Quality is put
that in your phone, right simple, put a little alarm
on your phone on the.
Speaker 11 (18:10):
Twentieth of November.
Speaker 10 (18:11):
If you're doing that in December, just kind of does
a little backwards map there four pounds per day. And
even myself I put that in my phone as well,
and so that way to remind me, hey, pull the
turkey out wherever you're going to have that, and that
four pounds per day, so that throwing not calling that
out early enough. We do have a cold water method
which will also work, and you're still working.
Speaker 11 (18:31):
With that to do that. Another item.
Speaker 10 (18:34):
Sometimes people will stuff that turkey in advance too early,
and we want to recommend that you stuff it right
before you put that in the oven. You can have
the stuff and pressed and ready, have the turkey ready
to go, but don't stuff it into your record where
you put that.
Speaker 11 (18:46):
In the oven.
Speaker 2 (18:46):
I'm guessing you're a turkey stuffer then I do like it.
Speaker 11 (18:50):
I'm a fan of that.
Speaker 10 (18:51):
You know, it depends, but you know, butter Ball has
some great products because if you have a small, small gathering,
they also have a bone in breast. They have some
bonus breast and buy meat as well. So it depends
on the You mentioned sandwiches of things. That's a great
thing as well. So having that addition to the turkey,
you can have a couple of other items as well.
Speaker 2 (19:09):
Yeah, that seems to be one of the things. Is
kind of like this toss up. I love to do
a poll out there, how many people prefer this stuffing
the turkey, and how many people prefer not to stuff
the turkey. Now, what's interesting, I'm we with the gatherings
that we've had, We've we've done well, We've stuffed the
turkey and then made some on the side. And I'm
telling you what the difference in taste. You can put
(19:31):
the same ingredients in, you can even add some broth
to it. But I'll tell you what, you just can't
beat the flavor of it being inside the turkey and
getting those juices that is just incredible.
Speaker 10 (19:40):
Yeah, And the key of that stuff turkey is then
take a little longer to cook and maybe buy that
whole turkey. We actually have a little chart on there
as far as timing stopped or unstuffed.
Speaker 11 (19:50):
Give you an idea, and you guys in the in the.
Speaker 10 (19:53):
End, we're looking for one hundred and seventy degrees in
the breast and thigh, which is just wonderful eating quality.
And then the stuffing if you still that minimum one
sixty five, which is wonderful for that stuffing minimum one
sixty five.
Speaker 2 (20:05):
Yeah, And with the various thermometers and stuff and the
availability of the cooking tools, it's not hard to figure
that out. I mean you just do the you know,
stick the thermometer in there and know and then you
know when to gauge, and it'll, I mean it'll it
is right on the money. When you follow the instructions
and do it to the proper temperture, it's going to
come out moist. And I think that's one of the
(20:27):
things a lot of people have a problem with Michael
Mannix and Butterball Turkey Expert talk talk line Expert. A
lot of people are intimidated because again, a lot of
turkeys sometimes are dry. But if you follow the instructions,
it's going to come out great.
Speaker 3 (20:41):
Yeah.
Speaker 10 (20:41):
We even you have a how to videos at butterball
dot com on where to probe with the thermometer in
the different areas of the leg and the high and
the deepest part of the breast as well as the stuffing.
So if you're not quite sure, go to butterball dot
com and you can see some videos how to do
that and just give you kind of that confidence and
everything right.
Speaker 2 (20:58):
And what are some of the strangest questions you guys
have gotten over the years.
Speaker 10 (21:02):
I would say I had a couple that had called
and they were hosting for the first time and they
had family over and everything.
Speaker 11 (21:10):
Like this, and they weren't sure. And all of a
sudden I was.
Speaker 10 (21:12):
Talking to them, and again they got very quiet, almost
a whisper. I could barely hear them. They were hiding
in the closet behind the winner coach, asking me questions
because their in laws that just arrived and they weren't
sure about how to cook it properly and everything.
Speaker 3 (21:28):
That's great, that's great.
Speaker 2 (21:30):
Well, I know our time is short, So where can
my listeners go to learn more about this?
Speaker 10 (21:36):
Sure, you can contact us at Blaine hundred Butterball Party
top line, and we're opening opening to the beginning November
all the way up to December twenty fourth, from eight
am to eight pm Central Standard time. On Thanksgiving, we're
going to be open longer for that day. You can
also go to butterball dot com, and you can also
go to Hosting Thanksgiving hosting pants dot com. Those free
(22:00):
hosting dants Walt supplies last on the tenth and the
seventeenth at noon Eastern time, they've come available.
Speaker 3 (22:06):
And you can do that online.
Speaker 2 (22:08):
There will be a link there on the line on
the website toward of those Okay, yeah, if you can.
Speaker 10 (22:13):
Go to thanks give me hosting dance dot com or
if you go to butterball dot com there is a
link to get you there as well, but that will
just be a weals of bly last on the tenth
and the seventeenth, those Mondays.
Speaker 2 (22:23):
Coming up, I've got to try to get a pair
of those, yes for sure as well, Michael Maddox. It
has been great talking to you, Michael Maddox, Butterball Turkey
talk line expert. All the best and I hope you
enjoy the day and I hope you have a stress
free holiday as well.
Speaker 11 (22:39):
That they're a ball.
Speaker 10 (22:40):
Thank you, Kevin, to you and your listeners, I wish
you a great holiday season and enjoy some butterball.
Speaker 2 (22:44):
Turkey exactly, absolutely my favorite day of the year. Michael,
thank you so much for joining us. I certainly appreciate
it you too. Thank you all righty, I'm Kevin Gordon,
America's Trucking Network seven hundred WLW.
Speaker 12 (23:00):
Traffic and Weather News Radio, seven hundred WLW, Cincinnati.
Speaker 8 (23:06):
The government shutdown enters, it's thirty fifth day. Well if
your twelve thirty three parts, I'm Lee Mawen breaking now
forty two million Americans wondering where their next food will
come from feder where workers continue to wait for the paychecks.
And now across airports nationwide they're dealing with major air
traffic control staffing shortages.
Speaker 13 (23:25):
Thirteen thousand controllers and more than sixty thousand TSA agents
are not getting paid, many now calling out sick. Rebeca
Pearson traveling from Colorado to Grand Cayman with her husband
and three young children.
Speaker 6 (23:37):
We missed our flight yesterday, so when they told us
to come back, they said get her five hours early.
Speaker 13 (23:43):
In the Northeast, it was the worst weekend for air
traffic control staffing since the shutdown began, thousands of delays
stacking up at Newark JFK and Philadelphia.
Speaker 8 (23:53):
From Lakewardia Airport in New York, ABC's went Johnson.
Speaker 12 (23:57):
Now the lateis forecast from the Train Heat and Cooling
Weather Center on news Radio seven hundred WLW.
Speaker 14 (24:04):
And into Tuesday morning, We've got clear and cold conditions
seven am temperature at thirty five. Our election day is
going to be filled with sunshine, then a few clouds,
a high at sixty one at night, clear skies, and
we dropped to forty seven from your severe weather station.
I'm nine first warning Chief Meteorologist Steve Rawley News Radio
(24:25):
seven hundred WLW.
Speaker 3 (24:27):
It's clear and forty degrees.
Speaker 8 (24:30):
A driver in a two vehicle crash last month and
I seventy five has been arrested. Paris Cooley's blood alcohol
level was measured at point three forty four when the
crash happened October fifteenth at the Glendale Milford Road exit
on I seventy five South. Cooley also had his two
kids inside the car during the crash. He was arrested
over the weekend for child engagement and OVII charges, and
(24:51):
Cooley was slated to impeer in court yesterday. Our next
update is that one I'mley Mawen News Radio seven hundred WLW.
Speaker 14 (24:59):
Trucks cost of fortune, and if your job is to
keep them running, you need assurances that the fluids you
put in them are the right ones.
Speaker 15 (25:06):
Starfire forecast for the Try State and the rest of
the country. In the Try State over night mostly clear,
the low down to thirty six. Clouds will increase Tuesday
and high of sixty one. Sunshine Wednesday, high of sixty eight.
More Sunday skies Thursday with highs since the upper fifties,
then rain enters the forecast Friday a high of sixty four. Nationally,
the northwest and northern California seen unsettled weather return with
(25:28):
an increasing threat for heavy rain Tuesday into Wednesday, while
the coast of northern California will also see strong winds.
Speaker 2 (25:40):
Seven hundred wl W. I'm Kevin Gordon. This is America's
struck A Network. By the way, if you miss their
previous segment or any of our shows, hit up that
iHeartRadio app Of course, that's brought to you by our
friends at Rush Truck Centers.
Speaker 3 (25:52):
We certainly appreciate.
Speaker 2 (25:53):
That that was such a whot to speak with Michael Maddox,
Butterball Turkey talk line expert. And I'm telling you during
the entire time and getting ready for it, and talking
getting ready for the interview, all the flood of memories
of over the Thanksgiving years, going back to with my
mom and then the Thanksgiving we took over, and I
(26:15):
guess I failed to mention first I was looking through
my notes. I failed to mention that my initial solo
where my wife got sick and I had to wind
up doing it by myself. We were cooking, We cooked
for twenty people that year, and I was absolutely shocked
exactly how well it came out. I mean, you know,
(26:36):
again with a little bit of planning and a little
bit of forethought ahead of time. Then over the years,
last few years, her son, who's a chef, decided that
he was going to take it over and do it,
and of course him being at a certain facilities and
he'd having to prepare the stuff for that facility for
that day.
Speaker 3 (26:57):
We would go over there or then eventually go to
his house.
Speaker 2 (27:00):
For the last couple of years it's been he's taken
over the duties, but he moved out of town and
his daughter is still living here and she can't get off.
So he said, hey, how about if we have it
at your house? And it's fine. So we're back at it.
We're back cooking the meal this year.
Speaker 3 (27:18):
So I'm really looking forward to it.
Speaker 2 (27:20):
It's going to be a lot of fun, just all
the like I said, all the memories of all the
different times and the actual preparation and putting it together
and then having everybody all around the table and the
enjoyment of the day, and then of course the leftovers.
Speaker 3 (27:39):
Can't forget the leftovers. But it was always a lot
of fun. I always look forward to it every year.
Speaker 2 (27:45):
So again my thanks to Michael Maddocks and I hope
you got a lot out of that. I will be
posting some information about that on Facebook in terms of
where you can contact. Of course, you a Butterball Hotline
and I'll tell you what it is a great resource.
They will walk you through just about anything, and there's
how to videos as Michael mentioned, and really great.
Speaker 3 (28:06):
So, like I said, I'm really getting excited.
Speaker 2 (28:10):
I don't know if you can tell, but I'm really
getting excited looking forward to Thanksgiving holidays, and I hope
you are too.
Speaker 3 (28:16):
Now.
Speaker 2 (28:17):
I know a lot of you that are out on
the road. You have to postpone your things. I know
a lot of people that are in the sort of
food service industry and it's kind of difficult when that
is the big day. Then you have to kind of
plan your holiday different from the actual Thanksgiving celebration.
Speaker 3 (28:36):
And those of you that are out there on the highway.
Speaker 2 (28:39):
Those of you that will be on the road making
sure that our holiday that we have the food on
the shelves that we can get in order to be
with our families. I hope a lot of people out
there appreciate it. When you're traveling back and forth, if
you're going to visit relatives and you see these trucks
on the road, know that they are out there working
so that you can have a great holiday. And of
(29:02):
course they have to postpone theres either have there's the
weekend before or then the weekend when they get back
off the road. So again it's always a great time
of year. But appreciate all those restaurant workers, service industry
people that actually have to work on that day, So
hats off to them and knowing full well that they're
(29:22):
going to have to celebrate their days different than the
rest of the country. Last week we got the US
weekly jobless claims and again this is what the third
or fourth week that the government shut down now in
a full month. And again I can't emphasize that. I
can't I've mentioned it before, but I've been interested in
the fact that these numbers they keep talking about, Well,
(29:46):
you got to depend on the Bureau of Labor Statistics
for this, and you got to depend on the Conference
Board for this information, the Census Bureau for this, and
all this government stuff. And I keep emphasizing the fact
that the federal Reserve has twenty three thousand employees. Now,
I don't know what the hell they do, but they
(30:07):
sure aren't doing anything for our economy. They're not doing
anything in terms of well, I'm sorry, and let me
take that back. They are doing something for the economy,
they're screwing it up by having our.
Speaker 3 (30:20):
Interest rates to darnheigh.
Speaker 2 (30:21):
I keep emphasizing the fact that if you compare our
interest rates to the rest of the world, to the
Western world, to the democracies out there. You look at Japan,
you look at Europe, you look at their their exchange,
their exchange rate, and their overnight funds rate, it's all
in the one and a half to two percent range.
So ours at three point seventy five to four percent,
(30:43):
is almost double that. And if you're talking about spurring
the economy, which we will be talking about in some
of these stories, you know, this is the thing that
would spur the economy. And every time they talk about
these things, I'm surprised that, you know, it doesn't sink
into their thick heads at the Federal Reserve. And that line,
Jerry Powell finally decides that okay, you know, he claims
(31:05):
their mandate is to make sure that inflation is under
control and that the job market is steady. Well, the
way you keep inflation low, I think I said inflation low.
Keeping inflation low is making sure there's enough productivity. If
the amount of productivity is high and the demand is steady,
those prices go down. And if the interest rates are low,
(31:28):
people have more money in their pocket. They can go
out and buy things. They can go out and buy
a car, they can finance an equipment for their business,
or buy a new truck, or buy some trucks for
a fleet. Those are the things that stimulate the economy.
And then they claim that their other mandate is to
make sure that the job market is strong. Well, if
(31:49):
people are buying stuff, that means stuff's going to have
to be made. If stuff's going to have to be made,
there's going to have to be employees there to make
that stuff. And once the stuff is being made, then
it's got to be transported by people employees. Then it
has to go to the warehouses, go to the stores,
and the people in the stores have to be there
in order to do so. That grows the economy. And
(32:11):
I don't understand why this doesn't get through their thick heads,
but again again a big proponent of supply side economics.
Number of Americans filing for applications for unemployment benefits fell
last week, economists estimated on Thursday. Now again this is falling. Okay,
it's all within a range. So what happened to all
(32:32):
this stuff about oh, if terriffs going to effect, if
Trump does, is on Liberation Day when you saw what
the well on Liberation Day April the second, the stock
market tanked, I mean it went down what more than
a thousand points and everybody was in a panic. And now,
including that downturn, just since the first of the year,
(32:56):
the stock market is up thirty four percent, in record
highs day after day after day. Maybe a pause here,
but they've been setting record high not for the week,
not for the month, not for the year.
Speaker 3 (33:08):
But historically in the history of the stock market.
Speaker 2 (33:13):
And then you look at unemployment, and they're claiming that, oh, well,
there was going to be all this unemployment, there was
going to be a recession.
Speaker 3 (33:19):
As a result of these teriffs.
Speaker 2 (33:20):
And yet we've got unemployment well within the range, and
the initial job of claims all within the well. The
range that has been there has been for a number
of years. Let's see where was I here? Assessmated Thursday
and I see national filing application. Unemployment benefits fell last week.
Economists estimated on Thursday the new job opportunities for those
(33:40):
who are laid off remained scarce amid reluctance by businesses
to boost hiring because of interest rates.
Speaker 3 (33:48):
I'll add that JP Morgan calculated.
Speaker 2 (33:51):
Let's see initial job as claims for state unemployment benefits
dropped to a seasonally adjusted two hundred and nineteen thousand
for the week ended October the twenty, down from two
hundred and thirty two thousand the previous week. Estimates from
Goldman Sachs and Nationwide were within that ballpark. Claims data
were unavailable for Arizona, Massachusetts. Massachusetts again was late last
(34:15):
last week with their numbers and now added to the
list as Washington d C. Conomists made assumptions for the
three in line with what the Labor Department would normally
do when data is not available. Despite the US government
being shut down for almost a month, states continue to
collect the claims data submitting it to the Labor Department.
Economists are accessing the data and using seasonal adjustment factors.
(34:40):
The government published early this year to make the weekly
claims assessments estimates, so they're able to do this. We
don't need to wait on the Bureau of Labor Statistics
to do this. Goldman Sacks, JP Morgan, I think City
Bank last week, that'll mention them here. But Goldman Sacks
and Nationwide are doing this and pretty much doing a
(35:02):
fairly decent job. Claims that current estimate levels suggests the
labor market remain stable and would argue against additional interest
rate cuts from the Federal Reserve. Says who it's a
good time to stop here, because we'll pick this up
on the other side. I'm Kevin Gordon, America's Trucking Network,
seven hundred WLW.
Speaker 3 (35:24):
This is Jim Hello, gym started.
Speaker 2 (35:29):
This is America'structing Network, seven hundred WLW talking about this
unemployment claims and again, one of the sentences in here
labor market remains stable and would urge against interest rate
cuts from the Federal Reserve. Why if you're trying to
spur the economy. And as we talk about when we
(35:52):
talk about oil and gas prices, they always say, and
it's like so many of these articles if you read
them on a regular basis. If you fall all of
this particular economic news and stuff, you will notice that
it's like they have this boiler plate story available, and
all they do is they go back in and they
(36:12):
drop in the current numbers. Because a lot of the
phrases are the same, a lot of the stuff that
they talk about is the same. Whenever they talk about
interest rates and they talk about how they will say
interest rates, having interest rates low will stimulate spending by
the consumer and actually increase demand as far as the
oil is concerned, which could lead to additional oil prices.
(36:34):
Now that is from an investors standpoint, somebody who has
invested in the oil market and so on. For us
having the demand there and with the supply available that
is available, those prices have been coming down, as we've
been seeing through some of the numbers. But again, it
seems like every time somebody tries to, well, gee whiz,
(36:54):
maybe we want to slow this down over.
Speaker 3 (36:56):
Here, put a little bit of pressure over here, they.
Speaker 2 (36:59):
Wind up brewing things up instead of the market taking
care of itself. And as they keep talking about in here,
they keep talking about in all these different stories, how
the American public is resilient unbelievable. Getting back to this
particular story again, job was claims fall economists estimate they'd
(37:20):
gone down from down to two hundred nineteen thousand, down
from two hundred and thirty two thousand the previous week,
or in Klatchkin financial market economists at nationwide. This will
boast through the view that those at the FED who
think another rate cut isn't necessary in December. US Central
Bank on Wednesday of last week cut benchmark overnight interest
(37:42):
rate to another twenty five basis points to three point
seventy five to four percent range. FED Chairman Lion Jerry
Potwell I put Lyne Jerry in there. That wasn't part
of the story, but it should be told reporters the
further reduction of the policy rate in the summer meeting
was not a foregone conclusion. No materials shift towards employment contraction,
which is what they said was going to happen as
(38:04):
a result of tariffs. They also said that there was
going to be rampant inflation, that there was possibly going
to be a recession. None of that's on the horizon
right now, unless, of course, you listen to the spoon
federal urgitators in the mainstream media, who, in my opinion,
keep trying to manufacture a recession. But we're not letting
them have We're not letting them, We're not having any
(38:25):
part of it. Still, there has been a pickup and layoffs,
with economists blaming low demand for labor because of economic uncertainty,
tariffs on imports, and companies embracing artificial intelligence. Let me
just go off on a little bit of tangent here.
I've been seeing a lot of stuff, you know, obviously,
in artificial intelligence has been in the in the discussion
(38:47):
over the last several weeks, and a lot of companies
are moving to that and trying to eliminate different physical
presence of employees and replacing that with artificial intelligence. A
little bit of word of caution out there. I've been
seeing some stuff where people have relied on some of
the chat, GBT, GPT and some of these other things
(39:10):
for their information or to write certain documents for them,
and some of the stuff, and with apparently, I guess
people have assumed that this information is right, because after all,
it is artificial intelligence, right, And so what they found
is that some of this information has been wrong, and
(39:31):
they've been quite embarrassed in their presentations that you know,
making a proposal or something and your information is wrong
and that people know it's wrong.
Speaker 3 (39:41):
That's pretty embarrassing.
Speaker 2 (39:42):
So this this business, you know, artificial intelligence, it's a
matter of algorithms. It's a matter of input. And the
old thing, going back to the days when computers were
first being talked about, it's garbage in, garbage out. Once
you put the garbage in, unless if you change it,
you're just gonna get garbage out.
Speaker 3 (40:03):
And so.
Speaker 2 (40:05):
It depends on who's programming this, what type of schematics
they're putting into it. And I'm telling you what, when
you start using stuff, I don't care whether you're trying
to use your remote on your TV and coordinate between
your streaming service and your cable service, or if you're
trying to do a Bluetooth connection, as I have done
(40:28):
in the past, trying to maybe record an interview that
I can't. You know, you can't interview somebody at midnight,
So a lot of times if they're unavailable, I'll record
the interview ahead of time, so I have to do
that via Bluetooth and trying to get that up and running.
My wife and I will joke all the time about
you know, stuff having to do with the computer where
(40:49):
the computer freezes, and we'll say the path thing between
us is thank god we're not in an airplane, because
by the time we get this rebooted and get back
up and running either the television, the remote, coordinating these
things and whatever, we'd have crashed by then.
Speaker 3 (41:04):
And so we get more and more reliant.
Speaker 2 (41:07):
I saw a story the other day where one of
these agencies they say there was a glitch was at
ASW that had overnight. They had this glitch because they
instead a lot of companies, instead of having their own servers,
they are runting space on an Amazon server and apparently supposedly,
(41:28):
you know air quotes, there was a glitch with that.
Some people claim that it possibly was hacked. But something
like between thirty three percent and fifty percent of communications
back and forth dropped off. People couldn't make transfers, couldn't
make money transfers. People that people who haven't actually rely
(41:48):
on the software to control the temperature of their beds.
The beds actually got up to one hundred and ten
degrees and they couldn't get into their phone and they
couldn't you adjust it they couldn't change it. I guess
they would have had to have unplugged it at some
point in time to be able to sleep. But this
(42:09):
reliance on technology, and I believe it was last week
when we were talking to Louis Pugh about some of
the technology and how some of this stuff is supposed
to work but doesn't. He goes and they think you're
going to have a driverless vehicle, a driverless truck in
the next two to five years, are you insane? And me,
(42:31):
I cannot imagine ever getting in a car that does
not have a driver. I'm sorry that I don't believe
in machinery that much. So anyway they're talking about here,
so some of these companies are relying on artificial intelligence,
and so they'd be thinking in terms of laying their
employees off or laying people off. I'm telling you what,
(42:54):
I think this is going to be a if people
are If companies are jumping onto this to save a
few bucks, they are making a big, big mistake because
the human element, the intelligence of human beings is far
superior to some nameless, faceless program computer that is going
(43:16):
to be dictating. They're seeing Amazon laid off talking about
cutting up to fourteen thousand jobs rooms global corporate workforce.
Laughs are also happening automobile sector. American companies have announced
more than twenty five thousand job cuts this month. According
to Michael Hanson economists at JP Morgan, labor market will
(43:37):
appear far away from the material still appears to be
far away from material shift towards a contraction and employment
that might signal an imminent recession, despite some recent headlines.
So we're far away from any kind of a recession,
but they still want to throw that out there.
Speaker 3 (43:55):
Let's see, Well, regular.
Speaker 2 (43:57):
Claims remain likely estimate the more more than one hundred
and fifty thousand workers as far as now get this,
as far as the federal workers are concerned, they estimate
that over one hundred and fifty thousand dropped off the payrolls.
But according to the numbers the analysis, because they're in
a separate group and that's reported separately rather than the
normal jobless claims. But that number that reports the federal
(44:21):
job jobless claims, initial job as claims only went up
ten thousand last month. So where's this one hundred and fifty.
Speaker 3 (44:28):
I don't know. So they're going to have to dig
it a little bit more into that. By the way.
Speaker 2 (44:33):
Also, I want to mention also before we get out
of here, America's truck a Network supports a mission or
res across America. You can hear us every truck and
Tuesday at five am and ten am Eastern on REES
across America Radio, available on the iHeartRadio app. Search the
word rese for Rees across America Radio. And thank you
to all our truckers who support the mission of Reese
(44:56):
across America. So again, folks, we're up against clock here,
but I do want to say that oil and gas
markets are pretty much holding steady. There's been a little
bit of a shift, not much increase and so on.
Things are pretty much holding steady. We'll get into a
little bit more of that tomorrow. Well, folks, that wraps
it up for us. Stay tuned for EDIE Radio Top
the Hour. I'm Kevin Gordon, America's truck In Network seven
(45:18):
hundred WLW.
Speaker 12 (45:22):
News Traffic and Weather News Radio seven hundred WLW, Cincinnati.
Speaker 8 (45:30):
It's Election Day America. With the top of the Hour reports,
I'm Lee Mowing Ricky Now
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