Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
Imagine being on a team of people calling yourselves researchers,
and you're on a team that you're on a mission
to create an artificial tongue to detect spiciness. This is uh,
this is for real. Let's bring in Alex Stone, ABC
News and are you a spicy food guy?
Speaker 2 (00:20):
I am? Are these researchers in Licking County?
Speaker 3 (00:24):
Hey, I love it?
Speaker 2 (00:28):
That's good man. Yeah, there you go. All these comedians
comedy right there.
Speaker 1 (00:32):
All these comedians out of business and here you are
making jokes. Yeah, no they're not. First of all, I'm
saying to myself, I'm like, you know what what Boob said.
You know what we need to do. We need to
create an artificial tongue to detect spiciness. Because that's what
this is. And I guess it's a real thing. It's
(00:53):
a new, soft and flexible artificial tongue. They're calling it
that to develop they've developed to detect spiciness. So you're
a spicy food guy. When you sit down, Alex or
you know that you're going to be eating like let's
call it hot wings or something like that. All right,
do you kind of test the waters or you're like
I don't care what give me the give me the
(01:15):
stupid wings and get up.
Speaker 3 (01:16):
Well, no, because like five minutes ago, I walked into
our newsroom here and there's been a bottle of hobb
and Euro hot sauce sitting there for It's funny that
you mentioned this because this was just a couple of
minutes ago.
Speaker 2 (01:25):
It's been sitting there for probably two years.
Speaker 3 (01:27):
And I had some like chili white bean chili from
home that my wife made and I wanted some hot
sauce for it. I walked in the news room and
I go, Okay, guys, is this is this safe to eat?
Like it's been in here there? Like it's fine, It's fine.
And then when how hot is this sauce? Like I
like hot sauce, but you get to a point where
you've like overdone it and never ruin's what you're eating? Yes,
and yeah, they were like it's hob and Euro so
(01:48):
it's relatively it was hot. I like covered it at
the top of the soup was totally or chili was
totally red. I'm in a little bit of pain right now,
but so so yeah, I do like hot sauce. I
like to be able to to taste my food still,
but it's pretty hot.
Speaker 1 (02:03):
Do you have a go to then? I like Chilula,
but that's gonna be on the low end of I.
Speaker 3 (02:07):
Mean Jeffrey day to day. I like Saracha, but no
kind of. My father in law got me the Hot
Sauce or the Month Club.
Speaker 1 (02:16):
Oh that sounds like a birthday or a Christmas.
Speaker 2 (02:19):
Pres yes, which I thought was a joke.
Speaker 3 (02:21):
But it really was a hot sauce that came every
month and there were some good ones in there.
Speaker 1 (02:25):
So you you already did that or that.
Speaker 3 (02:29):
Yeah, I'll pretty much take anything. I like a unique
new experience of a hot sauce.
Speaker 1 (02:35):
There's stuff called Gringo Bandido. I've talked about this on
the air before. Gringo Bandido. That is next to Holland
from the off Spring, the band the off Spring if
you heard of them. He is a pilot. He's an
interesting guy. When I did rock radio, he sat with
me and we had a really good chat on the
air and I found out so much about this guy.
But he has It's called Gringo Bandido is the name
(02:57):
of the hot sauce. I believe it's still around. We
have it at Kroger here at least. I know you
did once upon a time and that stuff it wasn't
really hot, but man, Alex, you want to talk about tasty.
It was so good on eggs and pizza. Those are
the two things that really jumped for me with that
specific And he said it was designed like that to
make sure it enhanced or and you know kind of
(03:20):
you know, elevated the flavor of certain types of foods
or whatever. But maybe put that on your list now. Again,
it's just it's really flavorful and it's not like crazy
hot or any.
Speaker 2 (03:30):
Yeah, no, I like that. That sounds good.
Speaker 3 (03:32):
When you were eating that, did you and you were
in rock radio, did you have that long curly hair
that he had one time?
Speaker 1 (03:37):
Uh? At that point, I don't think that I had it.
I had cut some of it off. You know who
Gavin Rossdale is of Bush Okay. So at once upon
a time his was about shoulder length and it was
all one length and then he just kind of rakes
it behind his ears. That's what I did. From the
really long version to I kind of transitioned and then
(03:58):
it started thinning and falling out, and I said, you
know what, I'm gonna play the hand God dealt me.
I'm just gonna and that's why I'm at where I'm
at now, So I love it. That's kind of the
background there, but anyway, Yeah, the researchers created this artificial
tongue to detect spiciness. There's eight different The team tested
eight different peppers and eight spicy foods on their artificial
(04:20):
tongue and the results matched well with what human taste
testers were saying about it. And so I can detect
spice levels from super mild to painful hot. It also
picks up other spicy flavors like garlic, ginger, and black pepper.
So why use your own tongue to check the spiciness
levels of food? I don't know in a restaurant. Let's
(04:42):
say you go into a wing joint and you pull
out an artificial tongue.
Speaker 3 (04:46):
You might out of your pocket, just like you might
slide out an artificial tongue.
Speaker 1 (04:50):
You might start getting some looks like we were.
Speaker 3 (04:53):
Like, or you can just put it on your own
tongue and find out what how it goes well well.
Speaker 1 (04:56):
And that's why this was created because there are people
like me whimp out there who don't like really really
spicy food. And people are like, you know, I've had
people go, yeah, well it's not that bad. It's like
a four or five. And then I've tried it and
I'm like, man, that's all of an eight or a nine.
What are you talking about? And they get me. So
an artificial tongue to detect a spiciness would have been
(05:18):
perfect in that scenario.
Speaker 2 (05:19):
It's gonna look really weird, but all right.
Speaker 1 (05:21):
Yeah so anyway, that's I guess a real thing. So
if you're stumped on what to get your wife for,
you know, Christmas, your husband, I know where you're going
with that.
Speaker 2 (05:33):
And I'm not saying anything. I'm just saying, oh, goodness,
Zach gave it.
Speaker 1 (05:43):
He's well, he's uh. The look that I just got
when you did that was actually pretty funny. Chuck is
off today, by the way, in case you're going, I
haven't heard Chuck say anything. So a Delta Airlines has
a close call. Nobody likes to hear this Alex that
they had a close call. But I guess one thing
a positive about it is it was just that a
close call and not catastrophic.
Speaker 3 (06:05):
Yeah, so this one was very close and we're learning
about it today and you can hear in the voices.
Speaker 2 (06:10):
Of the pilots how worried and surprise they were.
Speaker 3 (06:12):
But as we're learning about it, what we now know
is yesterday there was a Delta Airbus eight three thirty
coming in from Paris. They were heading to New York.
They got diverted to Boston because of bad weather in
New York, and they were cleared to land in Boston
one hundred and twenty five feet from the wheels touching down,
and then they were told to climb immediately. This is
the call from air traffic control. Delta two sixty three
(06:33):
heavy go around and turned, putting greens left. And it
wasn't just a normal go around. There was a Cape
Air commuter plane that was told to stay low as
it was taking off because Delta was climbing over it.
Speaker 2 (06:43):
Here go low going well.
Speaker 3 (06:46):
The audio from Live ATC there and the air traffic
control had cleared them to land the Delta plane and
cleared the Cape Air commuter plane to take off on
intersecting runways where they were going to meet in the middle.
Speaker 2 (06:58):
They were close to colliding. And this is the pilot
of that Cape Air aircraft reacting, Yeah, man, not cool.
Speaker 3 (07:06):
What the heck, yeah, man, not cool. And this is
the pilot of the Delta air Lines eight three point
thirty taking instructions to climb and turn and then adding
in okay three zero zero up to three thousand.
Speaker 4 (07:16):
That was close.
Speaker 3 (07:17):
Yeah. I mean for them to say on the radio
is how close that was? And then the pilots of
the Delta flight asked for a phone number to call
the tower. That is always a sign that somebody's in
trouble and how serious it is when one side or
the other on air traffic control says they want a
phone number. To not do it on the open radio,
and to talk about it on a phone where nobody
can hear it. And we know that the two planes
came within as they were rolling at quite a distant
(07:40):
quite a speed zero point seventy three miles, so about
three quarters of a mile. But they were coming toward
each other when one took off and the other one
took off right under it, and the Delta plane went
around and landed. We talked to our avih and analyst
Steve Ganyard a couple of minutes ago. He says, this
was a controller error at the airport, but a lot
of airports have intersecting runways, and this is something they
(08:02):
deal with quite a bit.
Speaker 4 (08:03):
There are many big airports around the United States San Francisco, Boston, Kennedy,
LaGuardia where you have intersecting takeoffs and landings with runways
at ninety degree angles. It's very challenging for the air
traffic controllers to be able to have one aircraft taking
off and another landing.
Speaker 2 (08:21):
And it does appear to have been a controller.
Speaker 3 (08:22):
Everybody says a controller also saved the day in this
and they did not collide.
Speaker 2 (08:26):
In this case.
Speaker 4 (08:26):
It looks like it was controller error, but it was
also a good save by the controller when they realized
the mistake had been made and made the Delta jet
go around and so they really only got about three
quarters of a mile. Could have been much worse, but
the controller saved the mistake.
Speaker 3 (08:41):
I see how the FAA and Delta they say they're
investigating and at the end the system did work and
then they did not collide. That this is not considered
an air collision, but they call it a loss of
separation at the airport. But you can imagine that any
of the passengers who could see what was going on
in the pilots They definitely could hear it in their voices.
They were very worried it did get close.
Speaker 1 (09:01):
I guess my biggest question with regard to the intersecting runways,
clearly it's a it feels like it goes back to
a money thing. They go, well, we don't want to
purchase that much land to spread out this, that and
the other. With that tells me, Alex, it seems like
to me, and look, this is nothing new, I suppose,
but all of that, there shouldn't be any intersecting runways
(09:23):
if you ask me now, there certainly could still be
problems where you got something like this, you know, this
Cape airline taken off and you're told to stay low
and then it doesn't you know whatever, the larger jett
up or or it, you know, from underneath boom goes
right into the you know, the jet that's over top
or whatever. But it feels to me like this stuff,
(09:44):
you know, there's too many human elements to begin with,
Why would you add in and these larger places. Certainly
there they don't have just short of relocating, clearly they're
not going to have the lands.
Speaker 2 (09:56):
They Yeah, he's your old airport. It's bad, you know.
Speaker 3 (10:00):
They built them as they could on the land that
they had. And you look at newer airports like the
airport in Denver, which was built in the late nineties,
and they have a million runways and none of them
intersect because they have a ton of land. Its right
practically out in Kansas where they put the airport, so
they've got a lot of land there. But you look
at older airports like as he mentioned JFK, or Boston
(10:22):
or San Francisco, they've got the land that they've got,
and like in San Francisco, one takes off on one
of the runways and then the other takes off her
lands on the intersecting runway, and they just thread the
needle with every takeoff and landing, and then it gets
too close to times and they have people go around.
Speaker 2 (10:38):
But every now and then, like with this one, when.
Speaker 3 (10:40):
You've got intersecting runways and it doesn't go perfectly well,
then they get way too close and you could have
a problem.
Speaker 1 (10:46):
It's insanity met to me, and I feel like it's
worth whatever they got to do to get rid of that,
because you're talking about human lives and catastrophe. Quite frankly,
I'm surprised we don't have a more close calls and
be more ad astraphic things happened. Given you're talking about
threading the needle. That makes me pucker and I'm not
even you know, I'm just like, oh.
Speaker 2 (11:08):
Lord, they've done it forever, and they different.
Speaker 3 (11:09):
Yeah, they have to have runways in different directions for
the wind where you want to land what into the
wind and take out or you know, one one or
the other. And they've got to go one way or
the other for landing and taking off. So they got
to be able to move. But again, if you're like Denver,
they just made them in a bunch of different directions
all over in the land they had. But if you're
in Boston, they don't have much land, and the airport
Logan Airport is where it is, and they've been doing
(11:32):
that forever for you know, probably fifty sixty years.
Speaker 1 (11:35):
Was that air traffic controller? Was it? You know, part
of everything? Obviously the shutdown.
Speaker 2 (11:39):
They're not getting paid. We know that that controller wasn't
getting paid.
Speaker 1 (11:43):
Yeah, I just wonder if that's a situation where they're like,
I haven't had enough sleep or you know.
Speaker 2 (11:49):
We don't know. They're gonna investigate, but but we don't know.
Speaker 1 (11:52):
All's well that ends well, as they say, thank God
that was diverted and averted, I should say, and all
of that, gosh, Alex Stone, ABC News, and happy Halloween.
Speaker 2 (12:03):
Happy Halloween, have a great night.
Speaker 1 (12:05):
Thanks man, have a great weekend, all right. Thanks, thanks
Imagine being on a team of people calling yourselves researchers,
and you're on a team that you're on a mission
to create an artificial tongue to detect spiciness. This is uh,
this is for real. Let's bring in Alex Stone, ABC
News and are you a spicy food guy?
Speaker 2 (00:20):
I am? Are these researchers in Licking County?
Speaker 3 (00:24):
Hey, I love it?
Speaker 2 (00:28):
That's good man. Yeah, there you go. All these comedians
comedy right there.
Speaker 1 (00:32):
All these comedians out of business and here you are
making jokes. Yeah, no they're not. First of all, I'm
saying to myself, I'm like, you know what what Boob said.
You know what we need to do. We need to
create an artificial tongue to detect spiciness. Because that's what
this is. And I guess it's a real thing. It's
(00:53):
a new, soft and flexible artificial tongue. They're calling it
that to develop they've developed to detect spiciness. So you're
a spicy food guy. When you sit down, Alex or
you know that you're going to be eating like let's
call it hot wings or something like that. All right,
do you kind of test the waters or you're like
I don't care what give me the give me the
(01:15):
stupid wings and get up.
Speaker 3 (01:16):
Well, no, because like five minutes ago, I walked into
our newsroom here and there's been a bottle of hobb
and Euro hot sauce sitting there for It's funny that
you mentioned this because this was just a couple of
minutes ago.
Speaker 2 (01:25):
It's been sitting there for probably two years.
Speaker 3 (01:27):
And I had some like chili white bean chili from
home that my wife made and I wanted some hot
sauce for it. I walked in the news room and
I go, Okay, guys, is this is this safe to eat?
Like it's been in here there? Like it's fine, It's fine.
And then when how hot is this sauce? Like I
like hot sauce, but you get to a point where
you've like overdone it and never ruin's what you're eating? Yes,
and yeah, they were like it's hob and Euro so
(01:48):
it's relatively it was hot. I like covered it at
the top of the soup was totally or chili was
totally red. I'm in a little bit of pain right now,
but so so yeah, I do like hot sauce. I
like to be able to to taste my food still,
but it's pretty hot.
Speaker 1 (02:03):
Do you have a go to then? I like Chilula,
but that's gonna be on the low end of I.
Speaker 3 (02:07):
Mean Jeffrey day to day. I like Saracha, but no
kind of. My father in law got me the Hot
Sauce or the Month Club.
Speaker 1 (02:16):
Oh that sounds like a birthday or a Christmas.
Speaker 2 (02:19):
Pres yes, which I thought was a joke.
Speaker 3 (02:21):
But it really was a hot sauce that came every
month and there were some good ones in there.
Speaker 1 (02:25):
So you you already did that or that.
Speaker 3 (02:29):
Yeah, I'll pretty much take anything. I like a unique
new experience of a hot sauce.
Speaker 1 (02:35):
There's stuff called Gringo Bandido. I've talked about this on
the air before. Gringo Bandido. That is next to Holland
from the off Spring, the band the off Spring if
you heard of them. He is a pilot. He's an
interesting guy. When I did rock radio, he sat with
me and we had a really good chat on the
air and I found out so much about this guy.
But he has It's called Gringo Bandido is the name
(02:57):
of the hot sauce. I believe it's still around. We
have it at Kroger here at least. I know you
did once upon a time and that stuff it wasn't
really hot, but man, Alex, you want to talk about tasty.
It was so good on eggs and pizza. Those are
the two things that really jumped for me with that
specific And he said it was designed like that to
make sure it enhanced or and you know kind of
(03:20):
you know, elevated the flavor of certain types of foods
or whatever. But maybe put that on your list now. Again,
it's just it's really flavorful and it's not like crazy
hot or any.
Speaker 2 (03:30):
Yeah, no, I like that. That sounds good.
Speaker 3 (03:32):
When you were eating that, did you and you were
in rock radio, did you have that long curly hair
that he had one time?
Speaker 1 (03:37):
Uh? At that point, I don't think that I had it.
I had cut some of it off. You know who
Gavin Rossdale is of Bush Okay. So at once upon
a time his was about shoulder length and it was
all one length and then he just kind of rakes
it behind his ears. That's what I did. From the
really long version to I kind of transitioned and then
(03:58):
it started thinning and falling out, and I said, you
know what, I'm gonna play the hand God dealt me.
I'm just gonna and that's why I'm at where I'm
at now, So I love it. That's kind of the
background there, but anyway, Yeah, the researchers created this artificial
tongue to detect spiciness. There's eight different The team tested
eight different peppers and eight spicy foods on their artificial
(04:20):
tongue and the results matched well with what human taste
testers were saying about it. And so I can detect
spice levels from super mild to painful hot. It also
picks up other spicy flavors like garlic, ginger, and black pepper.
So why use your own tongue to check the spiciness
levels of food? I don't know in a restaurant. Let's
(04:42):
say you go into a wing joint and you pull
out an artificial tongue.
Speaker 3 (04:46):
You might out of your pocket, just like you might
slide out an artificial tongue.
Speaker 1 (04:50):
You might start getting some looks like we were.
Speaker 3 (04:53):
Like, or you can just put it on your own
tongue and find out what how it goes well well.
Speaker 1 (04:56):
And that's why this was created because there are people
like me whimp out there who don't like really really
spicy food. And people are like, you know, I've had
people go, yeah, well it's not that bad. It's like
a four or five. And then I've tried it and
I'm like, man, that's all of an eight or a nine.
What are you talking about? And they get me. So
an artificial tongue to detect a spiciness would have been
(05:18):
perfect in that scenario.
Speaker 2 (05:19):
It's gonna look really weird, but all right.
Speaker 1 (05:21):
Yeah so anyway, that's I guess a real thing. So
if you're stumped on what to get your wife for,
you know, Christmas, your husband, I know where you're going
with that.
Speaker 2 (05:33):
And I'm not saying anything. I'm just saying, oh, goodness,
Zach gave it.
Speaker 1 (05:43):
He's well, he's uh. The look that I just got
when you did that was actually pretty funny. Chuck is
off today, by the way, in case you're going, I
haven't heard Chuck say anything. So a Delta Airlines has
a close call. Nobody likes to hear this Alex that
they had a close call. But I guess one thing
a positive about it is it was just that a
close call and not catastrophic.
Speaker 3 (06:05):
Yeah, so this one was very close and we're learning
about it today and you can hear in the voices.
Speaker 2 (06:10):
Of the pilots how worried and surprise they were.
Speaker 3 (06:12):
But as we're learning about it, what we now know
is yesterday there was a Delta Airbus eight three thirty
coming in from Paris. They were heading to New York.
They got diverted to Boston because of bad weather in
New York, and they were cleared to land in Boston
one hundred and twenty five feet from the wheels touching down,
and then they were told to climb immediately. This is
the call from air traffic control. Delta two sixty three
(06:33):
heavy go around and turned, putting greens left. And it
wasn't just a normal go around. There was a Cape
Air commuter plane that was told to stay low as
it was taking off because Delta was climbing over it.
Speaker 2 (06:43):
Here go low going well.
Speaker 3 (06:46):
The audio from Live ATC there and the air traffic
control had cleared them to land the Delta plane and
cleared the Cape Air commuter plane to take off on
intersecting runways where they were going to meet in the middle.
Speaker 2 (06:58):
They were close to colliding. And this is the pilot
of that Cape Air aircraft reacting, Yeah, man, not cool.
Speaker 3 (07:06):
What the heck, yeah, man, not cool. And this is
the pilot of the Delta air Lines eight three point
thirty taking instructions to climb and turn and then adding
in okay three zero zero up to three thousand.
Speaker 4 (07:16):
That was close.
Speaker 3 (07:17):
Yeah. I mean for them to say on the radio
is how close that was? And then the pilots of
the Delta flight asked for a phone number to call
the tower. That is always a sign that somebody's in
trouble and how serious it is when one side or
the other on air traffic control says they want a
phone number. To not do it on the open radio,
and to talk about it on a phone where nobody
can hear it. And we know that the two planes
came within as they were rolling at quite a distant
(07:40):
quite a speed zero point seventy three miles, so about
three quarters of a mile. But they were coming toward
each other when one took off and the other one
took off right under it, and the Delta plane went
around and landed. We talked to our avih and analyst
Steve Ganyard a couple of minutes ago. He says, this
was a controller error at the airport, but a lot
of airports have intersecting runways, and this is something they
(08:02):
deal with quite a bit.
Speaker 4 (08:03):
There are many big airports around the United States San Francisco, Boston, Kennedy,
LaGuardia where you have intersecting takeoffs and landings with runways
at ninety degree angles. It's very challenging for the air
traffic controllers to be able to have one aircraft taking
off and another landing.
Speaker 2 (08:21):
And it does appear to have been a controller.
Speaker 3 (08:22):
Everybody says a controller also saved the day in this
and they did not collide.
Speaker 2 (08:26):
In this case.
Speaker 4 (08:26):
It looks like it was controller error, but it was
also a good save by the controller when they realized
the mistake had been made and made the Delta jet
go around and so they really only got about three
quarters of a mile. Could have been much worse, but
the controller saved the mistake.
Speaker 3 (08:41):
I see how the FAA and Delta they say they're
investigating and at the end the system did work and
then they did not collide. That this is not considered
an air collision, but they call it a loss of
separation at the airport. But you can imagine that any
of the passengers who could see what was going on
in the pilots They definitely could hear it in their voices.
They were very worried it did get close.
Speaker 1 (09:01):
I guess my biggest question with regard to the intersecting runways,
clearly it's a it feels like it goes back to
a money thing. They go, well, we don't want to
purchase that much land to spread out this, that and
the other. With that tells me, Alex, it seems like
to me, and look, this is nothing new, I suppose,
but all of that, there shouldn't be any intersecting runways
(09:23):
if you ask me now, there certainly could still be
problems where you got something like this, you know, this
Cape airline taken off and you're told to stay low
and then it doesn't you know whatever, the larger jett
up or or it, you know, from underneath boom goes
right into the you know, the jet that's over top
or whatever. But it feels to me like this stuff,
(09:44):
you know, there's too many human elements to begin with,
Why would you add in and these larger places. Certainly
there they don't have just short of relocating, clearly they're
not going to have the lands.
Speaker 2 (09:56):
They Yeah, he's your old airport. It's bad, you know.
Speaker 3 (10:00):
They built them as they could on the land that
they had. And you look at newer airports like the
airport in Denver, which was built in the late nineties,
and they have a million runways and none of them
intersect because they have a ton of land. Its right
practically out in Kansas where they put the airport, so
they've got a lot of land there. But you look
at older airports like as he mentioned JFK, or Boston
(10:22):
or San Francisco, they've got the land that they've got,
and like in San Francisco, one takes off on one
of the runways and then the other takes off her
lands on the intersecting runway, and they just thread the
needle with every takeoff and landing, and then it gets
too close to times and they have people go around.
Speaker 2 (10:38):
But every now and then, like with this one, when.
Speaker 3 (10:40):
You've got intersecting runways and it doesn't go perfectly well,
then they get way too close and you could have
a problem.
Speaker 1 (10:46):
It's insanity met to me, and I feel like it's
worth whatever they got to do to get rid of that,
because you're talking about human lives and catastrophe. Quite frankly,
I'm surprised we don't have a more close calls and
be more ad astraphic things happened. Given you're talking about
threading the needle. That makes me pucker and I'm not
even you know, I'm just like, oh.
Speaker 2 (11:08):
Lord, they've done it forever, and they different.
Speaker 3 (11:09):
Yeah, they have to have runways in different directions for
the wind where you want to land what into the
wind and take out or you know, one one or
the other. And they've got to go one way or
the other for landing and taking off. So they got
to be able to move. But again, if you're like Denver,
they just made them in a bunch of different directions
all over in the land they had. But if you're
in Boston, they don't have much land, and the airport
Logan Airport is where it is, and they've been doing
(11:32):
that forever for you know, probably fifty sixty years.
Speaker 1 (11:35):
Was that air traffic controller? Was it? You know, part
of everything? Obviously the shutdown.
Speaker 2 (11:39):
They're not getting paid. We know that that controller wasn't
getting paid.
Speaker 1 (11:43):
Yeah, I just wonder if that's a situation where they're like,
I haven't had enough sleep or you know.
Speaker 2 (11:49):
We don't know. They're gonna investigate, but but we don't know.
Speaker 1 (11:52):
All's well that ends well, as they say, thank God
that was diverted and averted, I should say, and all
of that, gosh, Alex Stone, ABC News, and happy Halloween.
Speaker 2 (12:03):
Happy Halloween, have a great night.
Speaker 1 (12:05):
Thanks man, have a great weekend, all right. Thanks, thanks
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