November 5, 2025 • 48 mins
On today's episode of Stoned Appetit presented by Meraki Cannabis & NOBO Dispensaries we are talking about local community rallying around one another to help when the government wont... as well as some more lighthearted conversations & thoughts from the Michelin Guide's first ceremony in the South.
Become a supporter of this podcast: https://www.spreaker.com/podcast/stoned-appetit--3077842/support.
- Recap our High West Oyster Fest showing
- SNAP Benefits halt, so the community steps up
- Michelin Guide hits home (The South)
- Weekend Recap/Food Poisoning Scenario of 2025
- Fuck The Time Change.
Become a supporter of this podcast: https://www.spreaker.com/podcast/stoned-appetit--3077842/support.
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:10):
The suppression of the use of marijuana and the pose
is looking behind it are the most important jobs talking
gnology in nineteenth day, the Records on Marijuana and the
Washington An Arconic Division actually build a small former like
this today they build a pattern.
Speaker 2 (00:28):
Welcome, ladies and gentlemen, Coloradians and everyone that's mort enough
to listen from the outside. One of the most amazing
plants we've ever discovered.
Speaker 1 (00:40):
The pot talking, the trippers, the glass coopers, the hip books,
all gathered in secrecy, and the flying Eye as a country.
Speaker 2 (00:52):
Welcome back, ladies and gentlemen to another week of stone.
Depetite with your host as always, It's me Kip and
I'm sitting in the basement next to us soon to
be father and c B. We'll talk about CB in
the weekend. That was the accolades that were announced today,
as well as a surplus of other great topics, including
fuck the government, as well as the time change. Why
(01:15):
food poisoning may be a bottom three disease you can
have next to chlamydia and herpes, all of which you
can get rid of. By the way, nobody ever asked
any questions about that. But before we dive into any
of that or the other fun stuff that we got
ourselves into last week. We want to give a shout
out to our sponsors. You probably heard us talk a
(01:35):
lot about our sponsors recently because they were also the
kind folks that did our giveaway for the Sophie's Neighborhood
Oyster High West Oysterfest competition last week. First, let's start
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(01:57):
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(02:18):
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That thing puff's tough and it gets you right.
Speaker 3 (02:31):
As rain friends, you have to sit down.
Speaker 2 (02:33):
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to grip and rip before we get this episode started.
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(02:53):
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(03:15):
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(03:37):
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(03:57):
see Nobo Dispensary at nine seventy Lincoln Street and get
your mind right for the end of the year. Chris,
let's just get go and get a handshake. He tried
your hardest, good job in the oyster competition. Let's give
everyone a quick recap how did it go? And give
everyone a rundown of what it was that you were
actually competing in last Thursday, since we spoke about this festivity.
Speaker 4 (04:22):
Okay, first off, I think it went extremely well. We
did what we needed to do. We showed up and
we participated.
Speaker 2 (04:29):
And we drew awareness and we donated money to Sophie's neighborhood.
People forget that. Yes, it's not about coming in first
in some of these competitions in life. No, it's about
just showing up. It's like when you're the single father
and your kid is on a sports team, but he
doesn't play very often. But if he gets that one
minute of playtime and he looks out there to see
(04:52):
if his dad or his mom is cheering him on
from the stands, you need to be there. Showing up
matters right Absolutely this episode, that's one hundred percent of
the game.
Speaker 4 (05:04):
And you know, like I'm stoned. One of the things
that I enjoyed was seeing all the people that came
out there to support this one cause. And then you know,
the video that Hoseiah and his wife and family shared
before just really put things into perspective about the battle
(05:27):
that they're facing and all the good that they're doing
to support and you know, build up research for this
and make new discoveries and stuff. It was really inspiring
to see how much that family has turned this kind
of you know, tragic occurrence into something meaningful.
Speaker 3 (05:50):
And I thought that was really cool.
Speaker 4 (05:52):
But I will say before the competition that really, uh,
that really put me in kind of like just a
deep and thoughtful, thoughtful mood where.
Speaker 3 (06:01):
I wasn't so much focused on schucking.
Speaker 4 (06:03):
But anyways, my task was you get fourteen oysters in
case you want to toss a couple to the side,
but basically it was you were timed to see who
could shuck a dozen oysters and prepare them, like they
judged him on whether or not they were still hooked
on and things like that. But anyways, yes, so the
(06:25):
competition was stiff, uh.
Speaker 2 (06:28):
Like viagra stiff or just like maybe you were a
little too baked when you went up there.
Speaker 4 (06:34):
A little bit of both, but definitely like that viagra
stiff where like you might need a call.
Speaker 2 (06:40):
We have to have two separate groups next year. Fuck
Ben dude a friend.
Speaker 3 (06:44):
Right beside me, and so it caught me off guard
because it was.
Speaker 2 (06:47):
A sponsored jersey. He's a friend of the program. We
don't actually mean fuck Ben. We love that guy. Yeah,
but man, he made you look like a fucking fool. Dude.
Speaker 3 (06:55):
But he walked up there.
Speaker 4 (06:56):
It was like a butcher with just a stack of knives,
only he had different shucking tools. And it kind of
it kind of tricked me up because I looked over
at him and he was moving like a machine and
he was probably on his six when I was on
my second.
Speaker 2 (07:12):
To be fair, that sounds like a lot like high school.
Speaker 3 (07:14):
Yeah exactly.
Speaker 4 (07:16):
But no, like it was fun and obviously you know,
since there were professionals up there, and then even the
non professional Marc Antonashaw really showed me up. He got
right there, dude, and I think he played us like
the whole night. He like when we met up beforehand,
he was actually like, well I really shucked much bullshit, dude.
Speaker 3 (07:39):
That guy's shucked some oysters.
Speaker 2 (07:41):
To be fair. And I used that phrase often the
shout out to Dave Query. He's a wonderful host. He
was coming out and giving the tutorial about bikers that
are left in the Tour de France. At the end.
They just tell him, hey, man, it's cool, you can
just call it, and he was about to do it
for both of you, and then Mark throws his hand
and so it's just you. But when the crowd started
(08:03):
yelling chanting Chris, Chris, Chris and Adam Is, the MC
was fucking killing it. I was cackle laughing, Yeah you
kind of, I mean, you got they boat raced you
and Mark and then it was just y'all two up
there hanging out like you were playing with your putt.
Speaker 4 (08:18):
Yeah I didn't, but I I really wasn't even paying attention.
I was just focused on the oysters at hand. But yeah,
the chanting got me thinking like, oh fuck, I'm I'm
really far behind.
Speaker 3 (08:30):
But that was fun.
Speaker 4 (08:31):
Had to blast, would do it a hundred times over again.
Dave and the team at Big Red f all that
stuff was great, and I'm then you showed up to
the stage, and I think we you know, obviously from
years past, we had a glimpse into what you were
getting into, but I think it's different when you walk
(08:53):
up there and then you see what's ahead of you.
Speaker 2 (08:55):
Chris, let me tell you about this.
Speaker 4 (08:58):
And your reaction time was so drastically slow, it was incredible.
Speaker 2 (09:03):
To be honest, I'll give you the whole skin the rundown.
So you and I we were goofing. I practiced for
a couple of weeks. I can get down a dozen
and you know, twelve to fifteen to twenty seconds. I
tried to get down two dozens and under a minute,
and it makes me want to throw up. When I spoke,
I met the champion and we'll get him on the
(09:24):
podcast in the coming weeks to talk about food competitions
and what he eats for fucking Thanksgiving, because that guy
kills it. But the whole kit and kaboodle. All of
the other competitors were like, oh, I'm going for a
minimum of one hundred oysters and ninety seconds. I've never
thrown up in my mouth before anything in my life
like I had when I heard two old gentlemen, a
(09:47):
lady there, a couple of young bucks, and this guy
who averages one hundred and fifteen. You know, like, yeah, that.
Speaker 3 (09:55):
Wasn't even in the realm of possibility.
Speaker 2 (09:58):
No, never, And that's when I'll I was like, Okay,
originally I was gonna go up there, just like in
the training videos and slur it to my heart's content. Yes,
we had seen folks in the years past. They go
in there and they finger bang and they mash all
these oysters. They don't even touch the outside of the
shell like bring to mouth. They go mouth right above
the top and they just hoover those things like the
(10:19):
popular girl under the bleachers during school. Yeah, these fuckers
weren't playing around at all. So when I learned that,
I was like, I'm not gonna rush up here to
eat fucking forty oysters and throw up on the crowd.
Knowing that everyone is going for over a hundred, I
was just like, I might as well go up there
(10:40):
and get fucking baked as can be, and just eat
a bunch of oysters in a minute and change. And
here's the problem, Chris, after about a dozen, as a
non competitive eater, they all look like brains and so
gross that you don't even want to get another one down.
And if you have the ninety degree bend, you know
the bend and snap, everyone knows that motion for legally
(11:01):
blonde Jennifer Coolidge. Yeah, you don't want to sit there
and slug. It feels like you're gonna throw off the
ones that are already resting right there on your Torso.
So I was about to hot sauce way too many
and you were like, hey, you don't want to do that,
you said from the crowd. So I limoned a couple.
(11:22):
But the problem was, after about twelve, you need just
a flavor changer, you.
Speaker 3 (11:27):
Know, yeah, because otherwise it's just it.
Speaker 2 (11:30):
Was just and it's the worst and so and obviously
I'm not in a headspace where you eat for a living,
so you just don't even bother you. Just so, I
was trying to find like the ones that had the
hot sauce, which I had six to eight of, and
I tried to find the ones that were a little
smaller than normal aka the Kip Wilson's of the world,
you know, and just knock those back to get to
(11:51):
that par And then I noticed that a couple of mine,
maybe some of the bigger boogers, did not get counted
because there was still some oomph left inside the shell.
So had I left a few on the table. I
left a feel on the table, but I got lapped
by the champion five to one. He went for roughly
(12:12):
one hundred and thirty. I had twenty four oysters, which
twenty four oysters in a minute and a half without vomiting.
We were team Vibes, but I got everybody was over
one hundred except for me. So we're gonna start practicing
in fucking May next year.
Speaker 4 (12:27):
But you know, the one thing, the one thing that
gets me about like I've never entered into like an
eating competition, but the one thing that gets me about
like the oyster eating competition, is like, I don't know,
with other foods, I feel like you can just shove
them in no matter what and take them down.
Speaker 3 (12:45):
But with the oysters, like I.
Speaker 4 (12:46):
Enjoy just eating those casually so much that I feel
like I don't know my body doesn't you know it doesn't.
Speaker 3 (12:54):
Want to do that. Yeah, and I mean it was
fun though.
Speaker 2 (13:00):
I mean, yeah, vibes.
Speaker 3 (13:01):
We did bring the vibes.
Speaker 2 (13:04):
It's gonna be awesome. It's gonna be awesome next year
when we show up and we just cleared the water
and just go shuck in like five seconds, eat six dozen,
tell people to suck our dicks as we walk out
with the trophy. But that's not gonna happen. But at
the same time, it was a great time. It was
(13:24):
for a great cause. If you were not able to attend,
you didn't win anything in the auction, but maybe still
want to be able to find and learn a little
bit more about what we were doing with Sophie's Neighborhood.
Go check out Sophie's Neighborhood dot org. You heard it
in the last episode with Lauren and jose Rosenberg talking
about the rarity of the disease that Sophie has, and
(13:45):
we would happily do anything for him. If they want
me to throw up on stage next year, I'll go
a little quicker. But when you hear about fucking John
Wayne and Clint Eastwood over there, they're like, yeah, I'm
gonna have one hundred and ten and his buddies like
I'm gonna have one more than him. I was like,
I don't have that in my repertoire, So I'm gonna
just keep putting my best foot forward, and I'm happy
to help out. If we're Vibes Committee. If y'all need
(14:06):
anybody to come out to your eating contest or be
a judge at your food contest, you give Chris and
I a call. Not only will we bring weed pins
for all the other judges and contestants, but we're Vibes guys.
We make every party a little bit more enjoyable than
if it was just a stuffy room full of people
that eat at a casual paste and want caviar with
(14:27):
all the oysters?
Speaker 4 (14:28):
Would you rather participate in like a hot dog eating competition,
a pizza eating competition, or a pie eating competition?
Speaker 2 (14:37):
Pizza, pie or hot dog? Probably pizza, just because I
think I enjoy pizza the most of those three. The
hot dog competition is kind of like the oyster competition.
It sours you a little bit just in how you
know that the other competitors will be degrading the food itself,
and I'm sure that happens with pizza. I'm sure they
either dunk in water or they roll it up into
(14:59):
a folla shape and then just slug it back themselves. Now,
however you shake it, I'm sure they do some really funky,
weird shit to.
Speaker 3 (15:06):
The like the no hands piing competition.
Speaker 2 (15:08):
Yeah, like, what's that?
Speaker 3 (15:09):
You just have to clear one pie? That would be
a fun one.
Speaker 2 (15:12):
What was the movie Beethoven when they did it and
like the dad was doing it and they like you
had to pull your head off, and then I can't
remember what movie it was from the nineties. It's not Matilda, No,
he had the entire Oh was it? No, it wasn't
the Sandlot was it? It was somebody where there was
a fat kid and he kept going clear and then
like they're talking about it like in a Narratorweights Heavyweights
(15:36):
is a great movie. Shout out to Judd Apatow, friend
of the program. Either ways, I think I'll do pizza.
What would you do?
Speaker 4 (15:44):
I think I would want to do a pie in competition.
That would be my go to. But then I could
do the pizza one. I feel like I could eat
a lot of pizza.
Speaker 2 (15:57):
The pizza I feel like I could hold my own
the bell.
Speaker 3 (16:00):
Yeah, all right, next order of business.
Speaker 2 (16:03):
All right, while we were off gallivanting, the government was
being a huge pile of dickheads. Not only does this
administration have no kouth and or kind of like presence.
While they were hosting a whatever party for themselves and
the elites, the snap benefits were paused, and then the
(16:24):
Department of Agriculture or whomever chose opted not to use
the cachet of ten billion dollars or whatever in food
stamps and EVT offerings to go into when funding was halted.
They just said, now they didn't want to do that.
So that's a pretty fucked up thing to do as well.
(16:44):
But what it's shown us is that the government has
always been a pile of shit, no matter who's like.
There's been a lot of things both sides have done. Obviously,
the right does a lot more drastic things to be
predatory towards the lower and working class. Stead of just
placating the elitists, they have really gone above and beyond
(17:05):
by not only shutting down the government so employees are
not getting paid, but also the beneficiarias of roughly forty
million people are not able to go grocery shopping, or
provide the means for shopping for their family, and during
a holiday time, it's just the most ruthless bullshit ever.
And it reminds me of why I don't call myself
(17:26):
a Christian anymore, or why I don't go to the
church anymore, because those same people all show up on
a Sunday somewhere and talk as if they're holier than now,
but the other six days they're literally robbing from the poor,
giving to the rich, taking food from the needy, and
being the antithesis of what Jesus spoke about. And so
when I see things like Mike Johnson from Louisiana or
(17:48):
you know, the speaker talk about this or center can
blame and they're trying to blame the other side, saying, well,
if you would if you didn't shut the government down.
And then the alternative there was that you were going
to cancel the insurance or health insurance or raise the
premium so high for all of those exact same families
(18:10):
if the Democrats didn't welch. Also in that same factor
was that you were going to allow healthcare insurance companies
or medical companies that have outstanding invoices to now have
that affect credit reports would obviously, you know, hurt the
lower class working family as well. There's been nothing about
(18:32):
this administration that practice, that practices what they preach, and
it drives me up a fucking wall.
Speaker 4 (18:38):
And then and so, I mean today the administration said
they would send partial payments.
Speaker 2 (18:43):
As well, and yeah, they're only sending it to the
red states and or people that play their games. I
wouldn't be surprised that they found voter records of people
that are on welfare recipients and then trying to like
cross cross and analyze that shit and only send it
out to those that vote for the deer orange leader.
And it wouldn't surprise me at all.
Speaker 4 (19:02):
And what's crazy is I don't think a lot of
people understand that a majority of snap benefit recipients are
elderly like.
Speaker 2 (19:16):
That children, and it's oftentimes people that work but work
below the minimum income so they get this government assistance,
which is another heap that we could talk.
Speaker 4 (19:25):
Sorry that are fucking ten dollars a dozen, and well
that's not.
Speaker 2 (19:29):
Even the only price. It's everything. Yeah, like all costs
have gone up, and it's not that they're like they're
going out there and buying caveyard instead of buying rice
and beans and chicken, you know, like the leanest or
like the fattiest guts they're just trying to provide. And
then you hear about, you know, military families that are
on snap benefits because maybe there's a multitude of kids
(19:50):
a single family income, you know, that means that you qualify.
But yes, the elderly and children will be heavily penalized
and heavily like and kids have no like what are
they supposed to do? And next thing you want in
every fucking government in the country, that's you know, in
certain states want to fucking remove the opportunity for free
lunches for those and then they want to blame the parents.
(20:11):
It's like they're trying to criminalize those without and I
see what it's going on. And then the people that
go to bad for him, even our friend fat guy,
who I know he doesn't in jest, but still votes
against his best interests, and you know, like it's Baffling's like,
it's baffling how so many of these folks go to
bat for someone that has zero, like zero of their
(20:34):
best interests And a lot of those you know, folks
that voted for this man and voted for this administration,
will be the ones that are sorely affected by this,
people like in Tennessee, Mississippi, Alabama, Louisiana, Georgia, and the
Carolina's We're gonna talk about them in a minute for
a totally different reason.
Speaker 4 (20:51):
And I will say, the one good thing that you
know always turns out when this kind of nasty shit
happens is the community. And across the US, local food banks,
local nonprofits in the food system, they're all showing up.
And you can see that like in Alabama in Tennessee
(21:13):
there they're almost preparing like they're sending out stuff during
an emergency disaster, you know, like almost like a hurricane preparation.
Speaker 2 (21:23):
The problem and we'll tell we could easily talk about
FEMA and the national the federal government not helping out
people if they don't play by the government, the administration's rule.
But one thing that we have seen is it's not
just those food banks showing up. It's the small business owners,
the same people that we talk about why you go
eat here instead of Texas Roadhouse, It's those chefs, those
(21:44):
restaurants that are opening their restaurants in Denver to doing
things and across the country, as you mentioned, to help
stock those food banks, to help provide and what we've
learned from what we've been doing with Eat Denver over
the last couple of days, and you'll see social media
posts coming out on their page and on Stoned up
a Teats this week is lists of ways you can
(22:05):
help and lists of restaurants that are helping. And you
know what mister Rogers said, I mentioned I'm in my
Cardigan season and maybe it's because mister Rogers is just
such a better person than we deserved and then we
have in this country right now. But in times of
need or in times of trouble, look for the helpers.
There's always good people running towards the situation. And that's
(22:27):
what we're seeing. We're seeing restaurants who we already know
in Colorado and across the country are stretched. Then they
are donating portions of proceeds from special drinks, special menu items.
They're giving proceeds from their sales to different food banks
because we know that donations of dollar value go much further,
(22:47):
because then food banks can buy in bulk rather than
dropping off a litany of boxes of mac and cheese
only to realize that families needed the milk. But to
have the milk on hand and at the locations, you
have to have multitude of refrigerators. Like there's all these
avenues where if we donate funds or if you're donating food,
(23:08):
or if you're donating. But there's a lot of restaurants
that are doing righteous shit in the community and it's starting.
I'm going to give you a list a few, so
if you want to. We talked about some of these restaurants.
We talk shit about some of these people before, but
when the rubber meets the road, they're showing up for
the community and we have mutual respect for them and
we'll give them all the flowers for that. All of
(23:30):
the food halls in Denver have different food drives going on.
You can check their social media, whether it's the Avante's,
the Stanley Marketplaces, Edgewater Public Market, Denver Central Market, the Source.
Everybody has different food banks that they've kind of picked
as there's the Golden Mill as well. Have all picked
(23:53):
different food halls that they're taking donations on behalf of
to be a landing place for it. Restaurants like Yuan
Wanton are doing gift card donations and raffles where you
can win either free groceries if you need, or they
donate free groceries. They are giving you gift cards to
restaurants in town. They're giving you gift cards to theirs.
Pay people like Glow and macfam are giving portions of
(24:17):
their proceeds of lunch items, happy hour specials, everything, two
different food banks in the community. All of the proceeds
from cart drivers, you know how they do the cocktail
for the calls campaign. One hundred percent of those proceeds
this month are going to a local food bank. And
that's just the tip of the iceberg.
Speaker 3 (24:34):
You know.
Speaker 2 (24:35):
Obviously we're seeing chefs do more things. You're gonna hear
about them as they continue to roll out, because sadly,
it seems like this administration is weaponizing dangling carrots literally
over people's heads to either you know, whip votes or
have people budge and it's six and you know it's
the six to seven bullshit, Yeah, and it's not really,
(24:57):
it's the sixth in one hand, half a dozen the other.
I was just doing the hand motion of the kids
these days. But it hurts my heart, but I love
seeing our community step up for those in the community.
And that's what makes it that it's not just industry
folks only help in industry folks, it's industry stepping up
when they're also hurting and they're going into there. What
(25:19):
is going to make or break their bottom line for
the year depends on the holiday season, when everybody's hurting
and they're willing to donate portions of their sales and
profits to help everybody else that's just trying to get by.
And that's the definition of community. And I feel we
don't have that proper representation on the people that we
voted into office and it hurts wy.
Speaker 4 (25:38):
Yeah, And regardless of anyone's political beliefs, hungers not political
at all, Like it's you know, it's one of those things.
Like it is always one of those things. And you know,
whenever there's famine going on at different parts in the world,
you know, you see Americans respond with sorrow and sympathy
(26:01):
and like this is starting to happen like right here
on our home turf.
Speaker 2 (26:06):
So but it is political, like you mentioned somewhere.
Speaker 4 (26:09):
But like your your thoughts on whether or not people
should be able to have a meal.
Speaker 2 (26:14):
Yeah, Like I know that I've seen fat guy feed folks.
Despite what he posts on social media, and despite how
terrible of a person he may present, I know he's
got a big heart in there, and I know he
doesn't gnarly shit for the community. So while he acts
like a big tough guy on social media and ruffles
the feathers, I know he's doing righteous shit. Yeah, But
(26:35):
it's the problem is is that we've it's become a
terrible thing where while yes, it may happen with hurricanes,
you know in western North Carolina or a Hurricane Katrina,
we saw the world come to our eight as well,
you know, but when it's you know, strikes home on
a self inflicted wound, you know, it drives me. It
breaks my heart, and that doesn't even it's the tip
(26:57):
of the iceberg. We could talk about the farming and
distribution channels later, but that's what was happening. So while
we do talk about tom foolery on a regular basis,
we need to be serious and give a couple of
shout outs to those that are doing righteous shit in
the community. And again, this is just the tip of
the iceberg. Eat Denver's been posting stuff on social media
about ways that you can either help get involved. How
(27:19):
if you're looking to take clients out, or if you're
going to treat yourself, how you could support a restaurant
that is also supporting the community. So it's the double Dutch,
you know, love that. So we got to love that.
We can't think those restaurants enough, Chris. We have spoken
a lot about the south Over today, and I think
we would be remiss if we didn't talk about the
Michelin Guide announcing their first ever Southern coalition of stars, stripes, bibs,
(27:45):
everything in that regard. And I just want to say
that I'm once again angry, and I'm not alone this time,
and it makes me feel that if we see other
folks that speak in the same vein and with the
same ethos that we talked about when it dropped here,
that we would have a better representation of what the
Guide is really about. Because it feels like it's very political.
(28:07):
It feels like they know who helps pay the bill
to get the Michelin Guide there. And then when you
see the behind the scenes video of they send in
lawyers and they send in these people to be the
judges because they're more black and white, and they judge
on a more binary scale rather than like getting emotionally
invested or charged about a meal. That's why I get
(28:29):
so fucking angry with these people. And I had a
friend who posted this on his social media, and he
knows the Southern representation better than we do, as we've
been gone for a couple of years. But shout out
to Andrew Klakio, who covers the Carolinas, which has got
a large representation. We'll probably see him next week in Charleston,
(28:49):
but these are here are his thoughts on the Michelin
Guide regarding the Southern announcements. I'm absolutely flabbergasted by the
results of the new Michelin Guide. While several restaurants and
individuals mentioned are undeniably deserving, it feels like their inspectors
completely missed the mark. To recognize the mark, to not
(29:11):
recognize the marketplace in Ashville with a Green Star's mind blowing.
They're one of the most genuinely sustainable restaurants in the region,
and Restaurant Constants, which works with dozens of local farms,
didn't receive the distinction either. Then there's Chubby Fish, A
James Beard nominated a New York Times fifty Best restaurant
(29:32):
and one of the most highly reviewed restaurants in the
entire country. How that team didn't even didn't at least
receive a bib Gormond or a star for their sustainable
seafood in New Yar zero waste approach is beyond me.
Even more concerning mischelone Award Distinctions, awarded distinctions to some
of the most Americanized versions of global cuisine while overlooking
(29:55):
chefs who bring true tradition, excellence, authenticity to the South.
That's not representation, it's regression. And to top it off,
a few people with very questionable ethics were recognized. Michelin
needs to do better. I've lost a lot of respect
for what the brand's name once stood for. But saying
that or that said tonight, I he will still be
(30:20):
celebrating those who were deserving. I just wish the integrity
of the list didn't undermine their accomplishments. And I feel
like he said it in a much more kind way
to what we said. We want them to show their work.
We want to see why they won't go to truly
authentic neighborhoods and cuisines. And while we do all believe
that there's some Politiican going behind the scenes. Like there's
(30:42):
a lot of reasons some of these names are on
certain lists. Are the list at all? And we said
it as much of why is there a Taco Bell
menu on there? When then you realize somebody may be,
you know, donating to one of the call is that
is backing the sponsorship of having Michelin guide in town.
(31:03):
You see that, and I feel like that may have
also hit the South as well. But it's really fucking
cool to see a lot of our restaurant friends from
the South, and we're not from there anymore, but a
lot of names that we know and are dear friends
with some of the owners and things of that nature.
It's really fucking cool.
Speaker 3 (31:20):
It is cool.
Speaker 4 (31:21):
And you know, the one thing, I mean, there are
some like you know, cultural landmark spots on there, but
there is like a big new wave of you know,
Southern cuisine with like the new age chefs coming in
coming back home and stuff like that. But uh, the
bib gourmond I think I think some of the ones
(31:43):
recognized in that list could possibly have been a star.
Speaker 2 (31:48):
Yeah, some of those definitely could be. And some of
those like we love seeing, you know, Mason at Turkey
and the Wolf friend of the program and doing Rochester
in the community on that list, but dom Lasi's Ye Parkway,
po boys ah Coashawn, Oh. It made me so happy.
And then seeing Elvi's, which is out of Jackson, Mississippi.
(32:11):
I went eight there last time I was at home.
Shout out to Hunter Evans. I literally grew up with
the Evans family. And to see a chef who rather
than what I did, which is tucktail and run out
of Mississippi's that I fucking could by way, I know
Orleans and then Denver. He was like, no, I want
to do something really righteous in Mississippi, in my home state,
(32:33):
in my hometown, and he's getting the awards for it.
So while there's so much cool stuff, and you know,
I spoke with my friends that live in Tennessee and
they were like, East Nashville obviously it's popping off. It's
kind of that hipstory area. Naxville. Knoxville had a few
recommended Oxford had a few recommended restaurants, Our Bibbs and
things like I thought the Bibs and shout out to
(32:56):
fucking Emerald and his son. But that's kind of what
I'm talking about like I see what you're doing here. Yeah,
I see. And while I'm not saying it's similar in
that way, you know in the Carolinas like Charleston, I.
Speaker 4 (33:10):
Will say yeah, and I will say, like, you know,
not too not too much. As talked about, the Atlanta
dining scene is amazing, but that place has some heavy
hitters that I don't think people know all that well,
just because, like, you know, so much diversity, and yeah,
Atlanta is just crazy big, you know, getting to everything.
(33:32):
But man, like in the past like five to six years,
when I've gone there a few times, some of the
meals there have been outstanding. And there's some heavy hitters
in Atlanta for sure.
Speaker 2 (33:44):
And I'm not saying I can't speak to who deserves
what in that region. So we let we take Andrew's
word for it, because we saw a lot of those
problems here. Like yeah, obviously we love Kelly, we love Johnny,
we know them personally and intimately, and we we love
that they got the stars and the studs. You can
hear it. We got our just like SVP and Sanci.
(34:06):
We got our red over there. But you know, it's
just got cushings. Chris the one thing is.
Speaker 4 (34:11):
But I think I think the one thing that Michelin
misses is the sense of place in community. So like
where you know, like some of these restaurants, like especially
out here in our community, that weren't recognized or could
possibly have received a greater recognition, I feel like they
(34:34):
don't account for like the community involvement, Like you know,
like there's some restaurants here that have been here for
forever and have been like kind of beacon members of
the hospitality community. And there's some chefs who have been
here and started their own things, but they came from
those institutions, and I don't think that comes into play
(34:55):
at all.
Speaker 2 (34:55):
Yeah, and then that that that Netflix or whatever show
the Chasing the starship where it shows like, oh, the
judges are lawyers. They treat everything binary like black and white.
They don't take in and that's part of the problem.
A lot of the lawyers, I know, edit fucking Hillstone,
are in Cherry Creek, and so when you're expecting, you know, oh,
this is what is hip, It's like, no, bitch, this
(35:17):
is not what's hip. What's really a hip is when
you go check out a family run business that's in
his third generation that's been able to stand the test
of time, you know, beat off gentrification and do some
righteous shit. And that's not just here, that's everywhere. But
hearing Andrew's complaints and someone whose voice we value in
the South, like we'll see Imignulty's article and I'll follow
(35:41):
him for the Noil and seen this weekend or you know,
this evening. But there's great representation across many of those communities.
But it feels like he's he saw the same thing
that we saw in our local community where we're a
little bit more in the know of. And so it
does hurt my heart, but I am excited to see
(36:01):
some I mean, the Michelin Stars, the Michelin Guide is
in our home state. Who would have ever thought that? Yeah, right,
home States states, we have a few of them. But yeah,
it's really cool. You know, like I was kind of
sad Nazi commanders on there obviously, you know, like that's
more of just like that white tablecloth, like traditional. It's
(36:22):
kind of like you said, like this place they had
in the community, rebuilding, you know, taking care of the
you know everything else that Mason does that too at
the Turkey.
Speaker 4 (36:30):
But yeah, but that's definitely a place like if somebody
called you up and it's like, hey, I'm going down
to New Orleans for the first time, Like obviously you
would give them those wrecks of those kind of numerous spots,
but you would always have Commander's Palace on the list,
like yeah, you know you would, you just have to
put it on there.
Speaker 2 (36:48):
Yeah, and I mean to be fair, so it would
be pesh. Yeah, you know in New Orleans that didn't
get on there. And a buddy of ours made that point,
so that, you know, I kind of I agree on that.
But at the same time, it's just like there's a
few those you wish would have made it, and maybe
they will next year.
Speaker 3 (37:07):
Does Florida have Miche.
Speaker 2 (37:09):
Yeah, they have their own because that douchebag. Oh yeah,
I remember co So they have that. Yeah. I won't
bring that up again. Fuck that guy and anything about him.
But at the same time, beyond that, Chris, we had
week in Recap. I got food poisoning. I'm not sure
what it was from, but it happened. I ate something
sour Friday and I ate a lot on Friday, but
(37:31):
it wasn't Friday.
Speaker 3 (37:32):
Night because it hit me it wasn't your gumbo it was.
Speaker 2 (37:34):
Not my gumbo. I did not get the opportunity, and
twenty people had the gumbo because.
Speaker 4 (37:38):
When you called me, that was like, oh fuck, maybe
I hadn't kicked him.
Speaker 3 (37:42):
Maybe it was from the gumbo.
Speaker 4 (37:43):
I was scared there a little bit, but I quickly realized, like,
whenever you get it it's kicking in.
Speaker 2 (37:49):
It's either you get it instantly or you get it
twelve hours later when your stomach's like, uh oh, this
ain't supposed to be here. And so it kicked in
for me around three am, and I had woken up
and I was like, no, I'm fine, I'm fine. I
put my head back down. I was like, no, I'm
not fine, And I went and called the dinosaurs and
(38:10):
the words of Billy Bob from Varsity Blues, and then
I sat and I just was in the restroom for
the next twelve hours. And Chris next to the time
change on Sunday, which it sucks as we're recording here,
it's fucking dark already, Like this is bullshit. Food poisoning
(38:31):
is one of the worst things to experience on Halloween weekend,
like absolutely the fucking worst. And so didn't get to
see any Halloween candy All day Saturday. I tried to
drink sprite or a ginger ale or a Seltzer water
or just a sip of water, and everything kept coming up.
(38:52):
And I mean, I have washboard abs right now, like
I look like a healthy person because a little bit
us in the jowns right now too. Probably lost eight
to ten pounds and got everything out of me. And
it just sucked. And so yesterday I ate the gumbo
and leftover Shep's pie from Thursday. But everybody was like,
(39:14):
was it the oysters? No, it was not the oysters.
The oysters sat for an hour or a day and
a half. And if you thought they were gonna poison
me with the oysters, I mean some five otherfuckers just
ate one hundred and thirty of them. Imagine how violent
that would have been. So this happened Saturday morning, Chris,
I want to ask you, in addition of the time change,
what are three things as terrible as food poisoning and
(39:36):
or just going back an hour seeing as ninety percent
of the world or not farmers anymore. Fucking Ben Franklin.
Speaker 4 (39:43):
Dude, that really messed me up, the time change. Yeah,
and messed my dog up too. That's another story.
Speaker 3 (39:50):
I will say.
Speaker 4 (39:51):
Okay, one thing I hate besides and this just came
to me because I got one yesterday, but a fucking
paper cut. That's one of those ones that's up there.
Speaker 2 (40:02):
You got a paper cut recently, Yeah, but it was.
Speaker 4 (40:05):
It was one of those ones where like, you know,
you're breaking down like a car cardboard.
Speaker 2 (40:10):
I was about to say that like a knife.
Speaker 3 (40:13):
Yeah, yeah, those. Okay, so that's that's one of mine.
Speaker 2 (40:17):
What you got, Okay, I'll put that up there. You know,
and this may be men centric, I don't know, but
sometimes you pee but you don't get it all out,
and then you maybe it's on a road trip or
maybe you're peen on the side of the road when
you're like, oh, I got to go right now, and
you're like bent over, like it hurts your kidneys while
you're to go to the restroom, and then you don't
(40:38):
get it all out and there's a little bit left
in the urethra. That stinging pee is some of the
like because you can't get rid of it. You're like
even the next time you go to the bathroom, it
feels like there's always just something like it just resonates
for it yeah, it's exactly that, and it feels and
it's one of those ones that's like I just want
to go away. I'll do whatever it takes, Like can
(40:58):
I just do it all for an Instagram? Like can
we just go one full day of darkness like the
Alaskans to get rid of the time change instead? Or
can I just throw up and poo poo everything out
at the same time and I'm fine later in the day.
Why does it have to be a long drawn out affair?
I put when you get the urine still stuck in
(41:18):
the urethra, whether it's on a road trip or just
like you go back and it still feels like every
time you leave, that little ellipsis in there. Just there's
a little bit more in there and it stings and
it kind of makes you feel like you got to
do it again. That's in the same category. You got
another one.
Speaker 4 (41:37):
Uh yeah, And maybe because this happened to me and
it was just really upsetting at the time. But if
you're like on a road trip or something like that,
and you go into a gas station or establishment, you
just get the fountain drink instead of going and buying
a plastic bottle, and you don't really like maybe you're
in a rush and you don't really taste the quality
(41:58):
of the fountain drink before you leave, and you get
in your car and you're in the road and you
taste it and it's like the syrup wasn't quite there.
Speaker 3 (42:04):
Oh it really.
Speaker 2 (42:07):
That's more of a minor inconvenience. Okay, but you're not wrong.
And when you get into a delivery.
Speaker 4 (42:13):
Like because you aren't pulling back over no, because you're
already back on.
Speaker 2 (42:16):
The road, like that drive through it on McDonald's when
like you're there specifically for a co cola, and whether
it comes out like flat or like the ratio was
off that day, and you're like, god, damn it, this
is out because that.
Speaker 3 (42:29):
Was the one thing you were looking forward to.
Speaker 4 (42:31):
But yeah, I guess that is more of a minor inconvenience.
Speaker 2 (42:35):
Oh that's a good one. And mine, I feel like
this last one's in the same one because it's not
like a this is a slow burn, but it's when
you clip your toenails too low and you can feel it,
like you know, like where you can feel that exposed
part of the toe or the finger, and I'm just
like I just want this to be done, like we
just grow a little bit where it's in the comfortable region.
Speaker 4 (42:56):
The toe is the worst because if it hits like
the tip of your shoe or Yeah.
Speaker 2 (43:00):
Ever, those are just minor inconveniences that I put on
the same par as food poisoning, because it's not like
it's the flu where you're crummy for three or four days.
Like food poisonings, like you said, you just gotta muster through.
It's like a hurricane like or a tornado.
Speaker 4 (43:14):
Yeah, once you make it through the twenty four hours
in the first throw up.
Speaker 2 (43:18):
Then the next day usually you can have something very
mild in flavor. But foods, yeah, I mean abs torsa.
I feel like I have quads now, but I didn't
work out. I just threw up a lot. Yeah, So
that kind of recaps the weekend. Anything we missed. I
got it a little political, but I don't mind. Sometimes
(43:39):
you have to.
Speaker 4 (43:40):
Yeah, I mean it's hard not to. Uh No, you
got any big plans for the rest of the week.
Speaker 2 (43:46):
Nope, not this week. We got a birthday party Saturday,
so we'll keep it chill. We're gonna go check out
a new We'll talk about soft openings next week. I
need to talk about Jose of Villa's new restaurant. We
need to talk about the new Camera or Chimira that's
atop the Source, which is Jeff Cox's Peruvian an Asian
influenced restaurant that took over at the Woods. It is
(44:10):
now officially open as well as there's a new taco
restaurant that's soon open out in Aurora called Melino Cheito
by Michelin star chef and Michael de Leon and restauranteur
Tommy Lee. That should be pretty interesting and I'm pretty
(44:31):
excited about checking that out. I'm just go to try
out some fucking tacos, But it sounds like that one's
gonna be approachable and price point, family friendly, easy accessibility.
Michael wants to do something fun and approachable and it
sounds like he's about to knock this out of the park,
So I'm pretty stiked about trying that out. We've got
a lot of new digs in the town that we
need to give some recaps, but we try not to
(44:52):
review restaurants off one visit. Let's give them two or three.
And I'm sure there's a litany of other ones that
we haven't gotten to. But God for bid. That's a
great problem to have too many restaurants, know enough time.
Speaker 4 (45:04):
Yeah, I need to determine one where we're gonna do
like our annual like holiday dinner date. Steph and I.
We got to pick a restaurant, maybe go to.
Speaker 2 (45:14):
Have you checked out Margo, the newest Michelin starre in Colorado.
He has both a la carte dining as well as
I'm a case.
Speaker 3 (45:23):
So I haven't.
Speaker 4 (45:23):
I was thinking maybe I saw where restaurant Olivier was
added to Blackbird.
Speaker 2 (45:30):
Oh yeah, and while you mentioned that we should talk
about Blackbird real quick.
Speaker 3 (45:34):
Yeah, I saw that.
Speaker 4 (45:35):
I was just you know, just on the tinker stinker
or stinker tinkering when you yeah, looking at Blackbird, Yeah,
and I was like looking. I was like looking on
the list and I was like, oh, there's some new
spots on this thing. So I'm reevaluating my points and
trying to establish, like where am I going to get
(45:56):
strategic about this?
Speaker 3 (45:59):
So I was also other thinking bare.
Speaker 2 (46:01):
Leak barely look's fucking good.
Speaker 4 (46:03):
So you know, I want to Yeah, I want to
try something I haven't yet been to, which I don't
know why I haven't been to Olivia yet, but I
don't know.
Speaker 3 (46:12):
I've still got like thirty.
Speaker 2 (46:14):
Eight minutes from us. You know, that's a little bit tough.
But at the same time, we go out of our
way for good food. But it is a tough one,
especially if you're like, oh, I want a bottle of wine,
I want to do this with it. Yeah, it's kind
of tough.
Speaker 4 (46:24):
Yeah, So in the next few weeks I'll be narrowing
that down and trying to make a rev somewhere.
Speaker 2 (46:28):
I dig it, I dig it. Blackbird is going to
be announcing a really cool project in two weeks time.
So if you do not have the app, heat our
advice download it now. You're gonna be able to win
free vacations across Colorado for ski season. Dude.
Speaker 4 (46:45):
There's really no reason not to use it, just because,
like if a restaurant has it and you go to
that restaurant, like you're doing yourself a disservice because it's
just another way to pay to get points for it.
Speaker 2 (46:58):
Yeah, so it's gamifying and you still get the credit
card points. If you put your credit card that you like,
I get three percent cash back on restaurants with one
of my cards. You can use that card. It still
gets it when you charge your card through the Blackbird app,
so you're almost like getting double you're getting the points
for using Blackbird and you're getting the credit card points
because it's a payment that goes through Blackbird to the restaurant.
Speaker 4 (47:20):
Yeah, and I love the challenges I saw there. I
think there's like a challenge going on right now, like
spend one hundred and fifty gets seventy five dollars in Blackbird,
so basically it's.
Speaker 2 (47:29):
The dollar meal. Yeah, it's fucking awesome.
Speaker 3 (47:32):
Yeah.
Speaker 2 (47:32):
Yeah, they have a lot of cool challenges, and I'm
hearing rumblings about a very cool challenge that's going down.
I'm not allowed to talk details, but maybe we can
get the Blackbird team on the pod to talk about it.
Speaker 3 (47:42):
Yeah, let's do it.
Speaker 2 (47:44):
Well, y'all, We hope you all have a great week.
Don't forget to download the app. If you need a
promo code, give us a shout. Otherwise, go out, support
your local restaurants, support your local food banks, and don't
forget to talk with your wallet until next episode. Stay high,
stay hungry
Speaker 3 (47:58):
Share food, Cheers, Chairs
The suppression of the use of marijuana and the pose
is looking behind it are the most important jobs talking
gnology in nineteenth day, the Records on Marijuana and the
Washington An Arconic Division actually build a small former like
this today they build a pattern.
Speaker 2 (00:28):
Welcome, ladies and gentlemen, Coloradians and everyone that's mort enough
to listen from the outside. One of the most amazing
plants we've ever discovered.
Speaker 1 (00:40):
The pot talking, the trippers, the glass coopers, the hip books,
all gathered in secrecy, and the flying Eye as a country.
Speaker 2 (00:52):
Welcome back, ladies and gentlemen to another week of stone.
Depetite with your host as always, It's me Kip and
I'm sitting in the basement next to us soon to
be father and c B. We'll talk about CB in
the weekend. That was the accolades that were announced today,
as well as a surplus of other great topics, including
fuck the government, as well as the time change. Why
(01:15):
food poisoning may be a bottom three disease you can
have next to chlamydia and herpes, all of which you
can get rid of. By the way, nobody ever asked
any questions about that. But before we dive into any
of that or the other fun stuff that we got
ourselves into last week. We want to give a shout
out to our sponsors. You probably heard us talk a
(01:35):
lot about our sponsors recently because they were also the
kind folks that did our giveaway for the Sophie's Neighborhood
Oyster High West Oysterfest competition last week. First, let's start
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That thing puff's tough and it gets you right.
Speaker 3 (02:31):
As rain friends, you have to sit down.
Speaker 2 (02:33):
Yeah, Speaking of which, Chris just grabbed his. We're about
to grip and rip before we get this episode started.
But at the same time, one of those places you
can grab these great products in these great supplies and
a litany of more. If maybe you're an edible person,
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They've got great deals, a great staff, and it's right there,
located out right down the heart of downtown at nine
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it's right there near Poets Row and that pizza and
(03:37):
grill location that has a pretty solid mozzarella stick and
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your buck on terms of when you're shopping. And as
everyone's starting to kind of watch their pocketbooks for the
holiday season, spending their money on gifts, you don't want
to try to deal with the family season or the
family time this season without the proper supply. So go
(03:57):
see Nobo Dispensary at nine seventy Lincoln Street and get
your mind right for the end of the year. Chris,
let's just get go and get a handshake. He tried
your hardest, good job in the oyster competition. Let's give
everyone a quick recap how did it go? And give
everyone a rundown of what it was that you were
actually competing in last Thursday, since we spoke about this festivity.
Speaker 4 (04:22):
Okay, first off, I think it went extremely well. We
did what we needed to do. We showed up and
we participated.
Speaker 2 (04:29):
And we drew awareness and we donated money to Sophie's neighborhood.
People forget that. Yes, it's not about coming in first
in some of these competitions in life. No, it's about
just showing up. It's like when you're the single father
and your kid is on a sports team, but he
doesn't play very often. But if he gets that one
minute of playtime and he looks out there to see
(04:52):
if his dad or his mom is cheering him on
from the stands, you need to be there. Showing up
matters right Absolutely this episode, that's one hundred percent of
the game.
Speaker 4 (05:04):
And you know, like I'm stoned. One of the things
that I enjoyed was seeing all the people that came
out there to support this one cause. And then you know,
the video that Hoseiah and his wife and family shared
before just really put things into perspective about the battle
(05:27):
that they're facing and all the good that they're doing
to support and you know, build up research for this
and make new discoveries and stuff. It was really inspiring
to see how much that family has turned this kind
of you know, tragic occurrence into something meaningful.
Speaker 3 (05:50):
And I thought that was really cool.
Speaker 4 (05:52):
But I will say before the competition that really, uh,
that really put me in kind of like just a
deep and thoughtful, thoughtful mood where.
Speaker 3 (06:01):
I wasn't so much focused on schucking.
Speaker 4 (06:03):
But anyways, my task was you get fourteen oysters in
case you want to toss a couple to the side,
but basically it was you were timed to see who
could shuck a dozen oysters and prepare them, like they
judged him on whether or not they were still hooked
on and things like that. But anyways, yes, so the
(06:25):
competition was stiff, uh.
Speaker 2 (06:28):
Like viagra stiff or just like maybe you were a
little too baked when you went up there.
Speaker 4 (06:34):
A little bit of both, but definitely like that viagra
stiff where like you might need a call.
Speaker 2 (06:40):
We have to have two separate groups next year. Fuck
Ben dude a friend.
Speaker 3 (06:44):
Right beside me, and so it caught me off guard
because it was.
Speaker 2 (06:47):
A sponsored jersey. He's a friend of the program. We
don't actually mean fuck Ben. We love that guy. Yeah,
but man, he made you look like a fucking fool. Dude.
Speaker 3 (06:55):
But he walked up there.
Speaker 4 (06:56):
It was like a butcher with just a stack of knives,
only he had different shucking tools. And it kind of
it kind of tricked me up because I looked over
at him and he was moving like a machine and
he was probably on his six when I was on
my second.
Speaker 2 (07:12):
To be fair, that sounds like a lot like high school.
Speaker 3 (07:14):
Yeah exactly.
Speaker 4 (07:16):
But no, like it was fun and obviously you know,
since there were professionals up there, and then even the
non professional Marc Antonashaw really showed me up. He got
right there, dude, and I think he played us like
the whole night. He like when we met up beforehand,
he was actually like, well I really shucked much bullshit, dude.
Speaker 3 (07:39):
That guy's shucked some oysters.
Speaker 2 (07:41):
To be fair. And I used that phrase often the
shout out to Dave Query. He's a wonderful host. He
was coming out and giving the tutorial about bikers that
are left in the Tour de France. At the end.
They just tell him, hey, man, it's cool, you can
just call it, and he was about to do it
for both of you, and then Mark throws his hand
and so it's just you. But when the crowd started
(08:03):
yelling chanting Chris, Chris, Chris and Adam Is, the MC
was fucking killing it. I was cackle laughing, Yeah you
kind of, I mean, you got they boat raced you
and Mark and then it was just y'all two up
there hanging out like you were playing with your putt.
Speaker 4 (08:18):
Yeah I didn't, but I I really wasn't even paying attention.
I was just focused on the oysters at hand. But yeah,
the chanting got me thinking like, oh fuck, I'm I'm
really far behind.
Speaker 3 (08:30):
But that was fun.
Speaker 4 (08:31):
Had to blast, would do it a hundred times over again.
Dave and the team at Big Red f all that
stuff was great, and I'm then you showed up to
the stage, and I think we you know, obviously from
years past, we had a glimpse into what you were
getting into, but I think it's different when you walk
(08:53):
up there and then you see what's ahead of you.
Speaker 2 (08:55):
Chris, let me tell you about this.
Speaker 4 (08:58):
And your reaction time was so drastically slow, it was incredible.
Speaker 2 (09:03):
To be honest, I'll give you the whole skin the rundown.
So you and I we were goofing. I practiced for
a couple of weeks. I can get down a dozen
and you know, twelve to fifteen to twenty seconds. I
tried to get down two dozens and under a minute,
and it makes me want to throw up. When I spoke,
I met the champion and we'll get him on the
(09:24):
podcast in the coming weeks to talk about food competitions
and what he eats for fucking Thanksgiving, because that guy
kills it. But the whole kit and kaboodle. All of
the other competitors were like, oh, I'm going for a
minimum of one hundred oysters and ninety seconds. I've never
thrown up in my mouth before anything in my life
like I had when I heard two old gentlemen, a
(09:47):
lady there, a couple of young bucks, and this guy
who averages one hundred and fifteen. You know, like, yeah, that.
Speaker 3 (09:55):
Wasn't even in the realm of possibility.
Speaker 2 (09:58):
No, never, And that's when I'll I was like, Okay,
originally I was gonna go up there, just like in
the training videos and slur it to my heart's content. Yes,
we had seen folks in the years past. They go
in there and they finger bang and they mash all
these oysters. They don't even touch the outside of the
shell like bring to mouth. They go mouth right above
the top and they just hoover those things like the
(10:19):
popular girl under the bleachers during school. Yeah, these fuckers
weren't playing around at all. So when I learned that,
I was like, I'm not gonna rush up here to
eat fucking forty oysters and throw up on the crowd.
Knowing that everyone is going for over a hundred, I
was just like, I might as well go up there
(10:40):
and get fucking baked as can be, and just eat
a bunch of oysters in a minute and change. And
here's the problem, Chris, after about a dozen, as a
non competitive eater, they all look like brains and so
gross that you don't even want to get another one down.
And if you have the ninety degree bend, you know
the bend and snap, everyone knows that motion for legally
(11:01):
blonde Jennifer Coolidge. Yeah, you don't want to sit there
and slug. It feels like you're gonna throw off the
ones that are already resting right there on your Torso.
So I was about to hot sauce way too many
and you were like, hey, you don't want to do that,
you said from the crowd. So I limoned a couple.
(11:22):
But the problem was, after about twelve, you need just
a flavor changer, you.
Speaker 3 (11:27):
Know, yeah, because otherwise it's just it.
Speaker 2 (11:30):
Was just and it's the worst and so and obviously
I'm not in a headspace where you eat for a living,
so you just don't even bother you. Just so, I
was trying to find like the ones that had the
hot sauce, which I had six to eight of, and
I tried to find the ones that were a little
smaller than normal aka the Kip Wilson's of the world,
you know, and just knock those back to get to
(11:51):
that par And then I noticed that a couple of mine,
maybe some of the bigger boogers, did not get counted
because there was still some oomph left inside the shell.
So had I left a few on the table. I
left a feel on the table, but I got lapped
by the champion five to one. He went for roughly
(12:12):
one hundred and thirty. I had twenty four oysters, which
twenty four oysters in a minute and a half without vomiting.
We were team Vibes, but I got everybody was over
one hundred except for me. So we're gonna start practicing
in fucking May next year.
Speaker 4 (12:27):
But you know, the one thing, the one thing that
gets me about like I've never entered into like an
eating competition, but the one thing that gets me about
like the oyster eating competition, is like, I don't know,
with other foods, I feel like you can just shove
them in no matter what and take them down.
Speaker 3 (12:45):
But with the oysters, like I.
Speaker 4 (12:46):
Enjoy just eating those casually so much that I feel
like I don't know my body doesn't you know it doesn't.
Speaker 3 (12:54):
Want to do that. Yeah, and I mean it was
fun though.
Speaker 2 (13:00):
I mean, yeah, vibes.
Speaker 3 (13:01):
We did bring the vibes.
Speaker 2 (13:04):
It's gonna be awesome. It's gonna be awesome next year
when we show up and we just cleared the water
and just go shuck in like five seconds, eat six dozen,
tell people to suck our dicks as we walk out
with the trophy. But that's not gonna happen. But at
the same time, it was a great time. It was
(13:24):
for a great cause. If you were not able to attend,
you didn't win anything in the auction, but maybe still
want to be able to find and learn a little
bit more about what we were doing with Sophie's Neighborhood.
Go check out Sophie's Neighborhood dot org. You heard it
in the last episode with Lauren and jose Rosenberg talking
about the rarity of the disease that Sophie has, and
(13:45):
we would happily do anything for him. If they want
me to throw up on stage next year, I'll go
a little quicker. But when you hear about fucking John
Wayne and Clint Eastwood over there, they're like, yeah, I'm
gonna have one hundred and ten and his buddies like
I'm gonna have one more than him. I was like,
I don't have that in my repertoire, So I'm gonna
just keep putting my best foot forward, and I'm happy
to help out. If we're Vibes Committee. If y'all need
(14:06):
anybody to come out to your eating contest or be
a judge at your food contest, you give Chris and
I a call. Not only will we bring weed pins
for all the other judges and contestants, but we're Vibes guys.
We make every party a little bit more enjoyable than
if it was just a stuffy room full of people
that eat at a casual paste and want caviar with
(14:27):
all the oysters?
Speaker 4 (14:28):
Would you rather participate in like a hot dog eating competition,
a pizza eating competition, or a pie eating competition?
Speaker 2 (14:37):
Pizza, pie or hot dog? Probably pizza, just because I
think I enjoy pizza the most of those three. The
hot dog competition is kind of like the oyster competition.
It sours you a little bit just in how you
know that the other competitors will be degrading the food itself,
and I'm sure that happens with pizza. I'm sure they
either dunk in water or they roll it up into
(14:59):
a folla shape and then just slug it back themselves. Now,
however you shake it, I'm sure they do some really funky,
weird shit to.
Speaker 3 (15:06):
The like the no hands piing competition.
Speaker 2 (15:08):
Yeah, like, what's that?
Speaker 3 (15:09):
You just have to clear one pie? That would be
a fun one.
Speaker 2 (15:12):
What was the movie Beethoven when they did it and
like the dad was doing it and they like you
had to pull your head off, and then I can't
remember what movie it was from the nineties. It's not Matilda, No,
he had the entire Oh was it? No, it wasn't
the Sandlot was it? It was somebody where there was
a fat kid and he kept going clear and then
like they're talking about it like in a Narratorweights Heavyweights
(15:36):
is a great movie. Shout out to Judd Apatow, friend
of the program. Either ways, I think I'll do pizza.
What would you do?
Speaker 4 (15:44):
I think I would want to do a pie in competition.
That would be my go to. But then I could
do the pizza one. I feel like I could eat
a lot of pizza.
Speaker 2 (15:57):
The pizza I feel like I could hold my own
the bell.
Speaker 3 (16:00):
Yeah, all right, next order of business.
Speaker 2 (16:03):
All right, while we were off gallivanting, the government was
being a huge pile of dickheads. Not only does this
administration have no kouth and or kind of like presence.
While they were hosting a whatever party for themselves and
the elites, the snap benefits were paused, and then the
(16:24):
Department of Agriculture or whomever chose opted not to use
the cachet of ten billion dollars or whatever in food
stamps and EVT offerings to go into when funding was halted.
They just said, now they didn't want to do that.
So that's a pretty fucked up thing to do as well.
(16:44):
But what it's shown us is that the government has
always been a pile of shit, no matter who's like.
There's been a lot of things both sides have done. Obviously,
the right does a lot more drastic things to be
predatory towards the lower and working class. Stead of just
placating the elitists, they have really gone above and beyond
(17:05):
by not only shutting down the government so employees are
not getting paid, but also the beneficiarias of roughly forty
million people are not able to go grocery shopping, or
provide the means for shopping for their family, and during
a holiday time, it's just the most ruthless bullshit ever.
And it reminds me of why I don't call myself
(17:26):
a Christian anymore, or why I don't go to the
church anymore, because those same people all show up on
a Sunday somewhere and talk as if they're holier than now,
but the other six days they're literally robbing from the poor,
giving to the rich, taking food from the needy, and
being the antithesis of what Jesus spoke about. And so
when I see things like Mike Johnson from Louisiana or
(17:48):
you know, the speaker talk about this or center can
blame and they're trying to blame the other side, saying, well,
if you would if you didn't shut the government down.
And then the alternative there was that you were going
to cancel the insurance or health insurance or raise the
premium so high for all of those exact same families
(18:10):
if the Democrats didn't welch. Also in that same factor
was that you were going to allow healthcare insurance companies
or medical companies that have outstanding invoices to now have
that affect credit reports would obviously, you know, hurt the
lower class working family as well. There's been nothing about
(18:32):
this administration that practice, that practices what they preach, and
it drives me up a fucking wall.
Speaker 4 (18:38):
And then and so, I mean today the administration said
they would send partial payments.
Speaker 2 (18:43):
As well, and yeah, they're only sending it to the
red states and or people that play their games. I
wouldn't be surprised that they found voter records of people
that are on welfare recipients and then trying to like
cross cross and analyze that shit and only send it
out to those that vote for the deer orange leader.
And it wouldn't surprise me at all.
Speaker 4 (19:02):
And what's crazy is I don't think a lot of
people understand that a majority of snap benefit recipients are
elderly like.
Speaker 2 (19:16):
That children, and it's oftentimes people that work but work
below the minimum income so they get this government assistance,
which is another heap that we could talk.
Speaker 4 (19:25):
Sorry that are fucking ten dollars a dozen, and well
that's not.
Speaker 2 (19:29):
Even the only price. It's everything. Yeah, like all costs
have gone up, and it's not that they're like they're
going out there and buying caveyard instead of buying rice
and beans and chicken, you know, like the leanest or
like the fattiest guts they're just trying to provide. And
then you hear about, you know, military families that are
on snap benefits because maybe there's a multitude of kids
(19:50):
a single family income, you know, that means that you qualify.
But yes, the elderly and children will be heavily penalized
and heavily like and kids have no like what are
they supposed to do? And next thing you want in
every fucking government in the country, that's you know, in
certain states want to fucking remove the opportunity for free
lunches for those and then they want to blame the parents.
(20:11):
It's like they're trying to criminalize those without and I
see what it's going on. And then the people that
go to bad for him, even our friend fat guy,
who I know he doesn't in jest, but still votes
against his best interests, and you know, like it's Baffling's like,
it's baffling how so many of these folks go to
bat for someone that has zero, like zero of their
(20:34):
best interests And a lot of those you know, folks
that voted for this man and voted for this administration,
will be the ones that are sorely affected by this,
people like in Tennessee, Mississippi, Alabama, Louisiana, Georgia, and the
Carolina's We're gonna talk about them in a minute for
a totally different reason.
Speaker 4 (20:51):
And I will say, the one good thing that you
know always turns out when this kind of nasty shit
happens is the community. And across the US, local food banks,
local nonprofits in the food system, they're all showing up.
And you can see that like in Alabama in Tennessee
(21:13):
there they're almost preparing like they're sending out stuff during
an emergency disaster, you know, like almost like a hurricane preparation.
Speaker 2 (21:23):
The problem and we'll tell we could easily talk about
FEMA and the national the federal government not helping out
people if they don't play by the government, the administration's rule.
But one thing that we have seen is it's not
just those food banks showing up. It's the small business owners,
the same people that we talk about why you go
eat here instead of Texas Roadhouse, It's those chefs, those
(21:44):
restaurants that are opening their restaurants in Denver to doing
things and across the country, as you mentioned, to help
stock those food banks, to help provide and what we've
learned from what we've been doing with Eat Denver over
the last couple of days, and you'll see social media
posts coming out on their page and on Stoned up
a Teats this week is lists of ways you can
(22:05):
help and lists of restaurants that are helping. And you
know what mister Rogers said, I mentioned I'm in my
Cardigan season and maybe it's because mister Rogers is just
such a better person than we deserved and then we
have in this country right now. But in times of
need or in times of trouble, look for the helpers.
There's always good people running towards the situation. And that's
(22:27):
what we're seeing. We're seeing restaurants who we already know
in Colorado and across the country are stretched. Then they
are donating portions of proceeds from special drinks, special menu items.
They're giving proceeds from their sales to different food banks
because we know that donations of dollar value go much further,
(22:47):
because then food banks can buy in bulk rather than
dropping off a litany of boxes of mac and cheese
only to realize that families needed the milk. But to
have the milk on hand and at the locations, you
have to have multitude of refrigerators. Like there's all these
avenues where if we donate funds or if you're donating food,
(23:08):
or if you're donating. But there's a lot of restaurants
that are doing righteous shit in the community and it's starting.
I'm going to give you a list a few, so
if you want to. We talked about some of these restaurants.
We talk shit about some of these people before, but
when the rubber meets the road, they're showing up for
the community and we have mutual respect for them and
we'll give them all the flowers for that. All of
(23:30):
the food halls in Denver have different food drives going on.
You can check their social media, whether it's the Avante's,
the Stanley Marketplaces, Edgewater Public Market, Denver Central Market, the Source.
Everybody has different food banks that they've kind of picked
as there's the Golden Mill as well. Have all picked
(23:53):
different food halls that they're taking donations on behalf of
to be a landing place for it. Restaurants like Yuan
Wanton are doing gift card donations and raffles where you
can win either free groceries if you need, or they
donate free groceries. They are giving you gift cards to
restaurants in town. They're giving you gift cards to theirs.
Pay people like Glow and macfam are giving portions of
(24:17):
their proceeds of lunch items, happy hour specials, everything, two
different food banks in the community. All of the proceeds
from cart drivers, you know how they do the cocktail
for the calls campaign. One hundred percent of those proceeds
this month are going to a local food bank. And
that's just the tip of the iceberg.
Speaker 3 (24:34):
You know.
Speaker 2 (24:35):
Obviously we're seeing chefs do more things. You're gonna hear
about them as they continue to roll out, because sadly,
it seems like this administration is weaponizing dangling carrots literally
over people's heads to either you know, whip votes or
have people budge and it's six and you know it's
the six to seven bullshit, Yeah, and it's not really,
(24:57):
it's the sixth in one hand, half a dozen the other.
I was just doing the hand motion of the kids
these days. But it hurts my heart, but I love
seeing our community step up for those in the community.
And that's what makes it that it's not just industry
folks only help in industry folks, it's industry stepping up
when they're also hurting and they're going into there. What
(25:19):
is going to make or break their bottom line for
the year depends on the holiday season, when everybody's hurting
and they're willing to donate portions of their sales and
profits to help everybody else that's just trying to get by.
And that's the definition of community. And I feel we
don't have that proper representation on the people that we
voted into office and it hurts wy.
Speaker 4 (25:38):
Yeah, And regardless of anyone's political beliefs, hungers not political
at all, Like it's you know, it's one of those things.
Like it is always one of those things. And you know,
whenever there's famine going on at different parts in the world,
you know, you see Americans respond with sorrow and sympathy
(26:01):
and like this is starting to happen like right here
on our home turf.
Speaker 2 (26:06):
So but it is political, like you mentioned somewhere.
Speaker 4 (26:09):
But like your your thoughts on whether or not people
should be able to have a meal.
Speaker 2 (26:14):
Yeah, Like I know that I've seen fat guy feed folks.
Despite what he posts on social media, and despite how
terrible of a person he may present, I know he's
got a big heart in there, and I know he
doesn't gnarly shit for the community. So while he acts
like a big tough guy on social media and ruffles
the feathers, I know he's doing righteous shit. Yeah, But
(26:35):
it's the problem is is that we've it's become a
terrible thing where while yes, it may happen with hurricanes,
you know in western North Carolina or a Hurricane Katrina,
we saw the world come to our eight as well,
you know, but when it's you know, strikes home on
a self inflicted wound, you know, it drives me. It
breaks my heart, and that doesn't even it's the tip
(26:57):
of the iceberg. We could talk about the farming and
distribution channels later, but that's what was happening. So while
we do talk about tom foolery on a regular basis,
we need to be serious and give a couple of
shout outs to those that are doing righteous shit in
the community. And again, this is just the tip of
the iceberg. Eat Denver's been posting stuff on social media
about ways that you can either help get involved. How
(27:19):
if you're looking to take clients out, or if you're
going to treat yourself, how you could support a restaurant
that is also supporting the community. So it's the double Dutch,
you know, love that. So we got to love that.
We can't think those restaurants enough, Chris. We have spoken
a lot about the south Over today, and I think
we would be remiss if we didn't talk about the
Michelin Guide announcing their first ever Southern coalition of stars, stripes, bibs,
(27:45):
everything in that regard. And I just want to say
that I'm once again angry, and I'm not alone this time,
and it makes me feel that if we see other
folks that speak in the same vein and with the
same ethos that we talked about when it dropped here,
that we would have a better representation of what the
Guide is really about. Because it feels like it's very political.
(28:07):
It feels like they know who helps pay the bill
to get the Michelin Guide there. And then when you
see the behind the scenes video of they send in
lawyers and they send in these people to be the
judges because they're more black and white, and they judge
on a more binary scale rather than like getting emotionally
invested or charged about a meal. That's why I get
(28:29):
so fucking angry with these people. And I had a
friend who posted this on his social media, and he
knows the Southern representation better than we do, as we've
been gone for a couple of years. But shout out
to Andrew Klakio, who covers the Carolinas, which has got
a large representation. We'll probably see him next week in Charleston,
(28:49):
but these are here are his thoughts on the Michelin
Guide regarding the Southern announcements. I'm absolutely flabbergasted by the
results of the new Michelin Guide. While several restaurants and
individuals mentioned are undeniably deserving, it feels like their inspectors
completely missed the mark. To recognize the mark, to not
(29:11):
recognize the marketplace in Ashville with a Green Star's mind blowing.
They're one of the most genuinely sustainable restaurants in the region,
and Restaurant Constants, which works with dozens of local farms,
didn't receive the distinction either. Then there's Chubby Fish, A
James Beard nominated a New York Times fifty Best restaurant
(29:32):
and one of the most highly reviewed restaurants in the
entire country. How that team didn't even didn't at least
receive a bib Gormond or a star for their sustainable
seafood in New Yar zero waste approach is beyond me.
Even more concerning mischelone Award Distinctions, awarded distinctions to some
of the most Americanized versions of global cuisine while overlooking
(29:55):
chefs who bring true tradition, excellence, authenticity to the South.
That's not representation, it's regression. And to top it off,
a few people with very questionable ethics were recognized. Michelin
needs to do better. I've lost a lot of respect
for what the brand's name once stood for. But saying
that or that said tonight, I he will still be
(30:20):
celebrating those who were deserving. I just wish the integrity
of the list didn't undermine their accomplishments. And I feel
like he said it in a much more kind way
to what we said. We want them to show their work.
We want to see why they won't go to truly
authentic neighborhoods and cuisines. And while we do all believe
that there's some Politiican going behind the scenes. Like there's
(30:42):
a lot of reasons some of these names are on
certain lists. Are the list at all? And we said
it as much of why is there a Taco Bell
menu on there? When then you realize somebody may be,
you know, donating to one of the call is that
is backing the sponsorship of having Michelin guide in town.
(31:03):
You see that, and I feel like that may have
also hit the South as well. But it's really fucking
cool to see a lot of our restaurant friends from
the South, and we're not from there anymore, but a
lot of names that we know and are dear friends
with some of the owners and things of that nature.
It's really fucking cool.
Speaker 3 (31:20):
It is cool.
Speaker 4 (31:21):
And you know, the one thing, I mean, there are
some like you know, cultural landmark spots on there, but
there is like a big new wave of you know,
Southern cuisine with like the new age chefs coming in
coming back home and stuff like that. But uh, the
bib gourmond I think I think some of the ones
(31:43):
recognized in that list could possibly have been a star.
Speaker 2 (31:48):
Yeah, some of those definitely could be. And some of
those like we love seeing, you know, Mason at Turkey
and the Wolf friend of the program and doing Rochester
in the community on that list, but dom Lasi's Ye Parkway,
po boys ah Coashawn, Oh. It made me so happy.
And then seeing Elvi's, which is out of Jackson, Mississippi.
(32:11):
I went eight there last time I was at home.
Shout out to Hunter Evans. I literally grew up with
the Evans family. And to see a chef who rather
than what I did, which is tucktail and run out
of Mississippi's that I fucking could by way, I know
Orleans and then Denver. He was like, no, I want
to do something really righteous in Mississippi, in my home state,
(32:33):
in my hometown, and he's getting the awards for it.
So while there's so much cool stuff, and you know,
I spoke with my friends that live in Tennessee and
they were like, East Nashville obviously it's popping off. It's
kind of that hipstory area. Naxville. Knoxville had a few
recommended Oxford had a few recommended restaurants, Our Bibbs and
things like I thought the Bibs and shout out to
(32:56):
fucking Emerald and his son. But that's kind of what
I'm talking about like I see what you're doing here. Yeah,
I see. And while I'm not saying it's similar in
that way, you know in the Carolinas like Charleston, I.
Speaker 4 (33:10):
Will say yeah, and I will say, like, you know,
not too not too much. As talked about, the Atlanta
dining scene is amazing, but that place has some heavy
hitters that I don't think people know all that well,
just because, like, you know, so much diversity, and yeah,
Atlanta is just crazy big, you know, getting to everything.
(33:32):
But man, like in the past like five to six years,
when I've gone there a few times, some of the
meals there have been outstanding. And there's some heavy hitters
in Atlanta for sure.
Speaker 2 (33:44):
And I'm not saying I can't speak to who deserves
what in that region. So we let we take Andrew's
word for it, because we saw a lot of those
problems here. Like yeah, obviously we love Kelly, we love Johnny,
we know them personally and intimately, and we we love
that they got the stars and the studs. You can
hear it. We got our just like SVP and Sanci.
(34:06):
We got our red over there. But you know, it's
just got cushings. Chris the one thing is.
Speaker 4 (34:11):
But I think I think the one thing that Michelin
misses is the sense of place in community. So like
where you know, like some of these restaurants, like especially
out here in our community, that weren't recognized or could
possibly have received a greater recognition, I feel like they
(34:34):
don't account for like the community involvement, Like you know,
like there's some restaurants here that have been here for
forever and have been like kind of beacon members of
the hospitality community. And there's some chefs who have been
here and started their own things, but they came from
those institutions, and I don't think that comes into play
(34:55):
at all.
Speaker 2 (34:55):
Yeah, and then that that that Netflix or whatever show
the Chasing the starship where it shows like, oh, the
judges are lawyers. They treat everything binary like black and white.
They don't take in and that's part of the problem.
A lot of the lawyers, I know, edit fucking Hillstone,
are in Cherry Creek, and so when you're expecting, you know, oh,
this is what is hip, It's like, no, bitch, this
(35:17):
is not what's hip. What's really a hip is when
you go check out a family run business that's in
his third generation that's been able to stand the test
of time, you know, beat off gentrification and do some
righteous shit. And that's not just here, that's everywhere. But
hearing Andrew's complaints and someone whose voice we value in
the South, like we'll see Imignulty's article and I'll follow
(35:41):
him for the Noil and seen this weekend or you know,
this evening. But there's great representation across many of those communities.
But it feels like he's he saw the same thing
that we saw in our local community where we're a
little bit more in the know of. And so it
does hurt my heart, but I am excited to see
(36:01):
some I mean, the Michelin Stars, the Michelin Guide is
in our home state. Who would have ever thought that? Yeah, right,
home States states, we have a few of them. But yeah,
it's really cool. You know, like I was kind of
sad Nazi commanders on there obviously, you know, like that's
more of just like that white tablecloth, like traditional. It's
(36:22):
kind of like you said, like this place they had
in the community, rebuilding, you know, taking care of the
you know everything else that Mason does that too at
the Turkey.
Speaker 4 (36:30):
But yeah, but that's definitely a place like if somebody
called you up and it's like, hey, I'm going down
to New Orleans for the first time, Like obviously you
would give them those wrecks of those kind of numerous spots,
but you would always have Commander's Palace on the list,
like yeah, you know you would, you just have to
put it on there.
Speaker 2 (36:48):
Yeah, and I mean to be fair, so it would
be pesh. Yeah, you know in New Orleans that didn't
get on there. And a buddy of ours made that point,
so that, you know, I kind of I agree on that.
But at the same time, it's just like there's a
few those you wish would have made it, and maybe
they will next year.
Speaker 3 (37:07):
Does Florida have Miche.
Speaker 2 (37:09):
Yeah, they have their own because that douchebag. Oh yeah,
I remember co So they have that. Yeah. I won't
bring that up again. Fuck that guy and anything about him.
But at the same time, beyond that, Chris, we had
week in Recap. I got food poisoning. I'm not sure
what it was from, but it happened. I ate something
sour Friday and I ate a lot on Friday, but
(37:31):
it wasn't Friday.
Speaker 3 (37:32):
Night because it hit me it wasn't your gumbo it was.
Speaker 2 (37:34):
Not my gumbo. I did not get the opportunity, and
twenty people had the gumbo because.
Speaker 4 (37:38):
When you called me, that was like, oh fuck, maybe
I hadn't kicked him.
Speaker 3 (37:42):
Maybe it was from the gumbo.
Speaker 4 (37:43):
I was scared there a little bit, but I quickly realized, like,
whenever you get it it's kicking in.
Speaker 2 (37:49):
It's either you get it instantly or you get it
twelve hours later when your stomach's like, uh oh, this
ain't supposed to be here. And so it kicked in
for me around three am, and I had woken up
and I was like, no, I'm fine, I'm fine. I
put my head back down. I was like, no, I'm
not fine, And I went and called the dinosaurs and
(38:10):
the words of Billy Bob from Varsity Blues, and then
I sat and I just was in the restroom for
the next twelve hours. And Chris next to the time
change on Sunday, which it sucks as we're recording here,
it's fucking dark already, Like this is bullshit. Food poisoning
(38:31):
is one of the worst things to experience on Halloween weekend,
like absolutely the fucking worst. And so didn't get to
see any Halloween candy All day Saturday. I tried to
drink sprite or a ginger ale or a Seltzer water
or just a sip of water, and everything kept coming up.
(38:52):
And I mean, I have washboard abs right now, like
I look like a healthy person because a little bit
us in the jowns right now too. Probably lost eight
to ten pounds and got everything out of me. And
it just sucked. And so yesterday I ate the gumbo
and leftover Shep's pie from Thursday. But everybody was like,
(39:14):
was it the oysters? No, it was not the oysters.
The oysters sat for an hour or a day and
a half. And if you thought they were gonna poison
me with the oysters, I mean some five otherfuckers just
ate one hundred and thirty of them. Imagine how violent
that would have been. So this happened Saturday morning, Chris,
I want to ask you, in addition of the time change,
what are three things as terrible as food poisoning and
(39:36):
or just going back an hour seeing as ninety percent
of the world or not farmers anymore. Fucking Ben Franklin.
Speaker 4 (39:43):
Dude, that really messed me up, the time change. Yeah,
and messed my dog up too. That's another story.
Speaker 3 (39:50):
I will say.
Speaker 4 (39:51):
Okay, one thing I hate besides and this just came
to me because I got one yesterday, but a fucking
paper cut. That's one of those ones that's up there.
Speaker 2 (40:02):
You got a paper cut recently, Yeah, but it was.
Speaker 4 (40:05):
It was one of those ones where like, you know,
you're breaking down like a car cardboard.
Speaker 2 (40:10):
I was about to say that like a knife.
Speaker 3 (40:13):
Yeah, yeah, those. Okay, so that's that's one of mine.
Speaker 2 (40:17):
What you got, Okay, I'll put that up there. You know,
and this may be men centric, I don't know, but
sometimes you pee but you don't get it all out,
and then you maybe it's on a road trip or
maybe you're peen on the side of the road when
you're like, oh, I got to go right now, and
you're like bent over, like it hurts your kidneys while
you're to go to the restroom, and then you don't
(40:38):
get it all out and there's a little bit left
in the urethra. That stinging pee is some of the
like because you can't get rid of it. You're like
even the next time you go to the bathroom, it
feels like there's always just something like it just resonates
for it yeah, it's exactly that, and it feels and
it's one of those ones that's like I just want
to go away. I'll do whatever it takes, Like can
(40:58):
I just do it all for an Instagram? Like can
we just go one full day of darkness like the
Alaskans to get rid of the time change instead? Or
can I just throw up and poo poo everything out
at the same time and I'm fine later in the day.
Why does it have to be a long drawn out affair?
I put when you get the urine still stuck in
(41:18):
the urethra, whether it's on a road trip or just
like you go back and it still feels like every
time you leave, that little ellipsis in there. Just there's
a little bit more in there and it stings and
it kind of makes you feel like you got to
do it again. That's in the same category. You got
another one.
Speaker 4 (41:37):
Uh yeah, And maybe because this happened to me and
it was just really upsetting at the time. But if
you're like on a road trip or something like that,
and you go into a gas station or establishment, you
just get the fountain drink instead of going and buying
a plastic bottle, and you don't really like maybe you're
in a rush and you don't really taste the quality
(41:58):
of the fountain drink before you leave, and you get
in your car and you're in the road and you
taste it and it's like the syrup wasn't quite there.
Speaker 3 (42:04):
Oh it really.
Speaker 2 (42:07):
That's more of a minor inconvenience. Okay, but you're not wrong.
And when you get into a delivery.
Speaker 4 (42:13):
Like because you aren't pulling back over no, because you're
already back on.
Speaker 2 (42:16):
The road, like that drive through it on McDonald's when
like you're there specifically for a co cola, and whether
it comes out like flat or like the ratio was
off that day, and you're like, god, damn it, this
is out because that.
Speaker 3 (42:29):
Was the one thing you were looking forward to.
Speaker 4 (42:31):
But yeah, I guess that is more of a minor inconvenience.
Speaker 2 (42:35):
Oh that's a good one. And mine, I feel like
this last one's in the same one because it's not
like a this is a slow burn, but it's when
you clip your toenails too low and you can feel it,
like you know, like where you can feel that exposed
part of the toe or the finger, and I'm just
like I just want this to be done, like we
just grow a little bit where it's in the comfortable region.
Speaker 4 (42:56):
The toe is the worst because if it hits like
the tip of your shoe or Yeah.
Speaker 2 (43:00):
Ever, those are just minor inconveniences that I put on
the same par as food poisoning, because it's not like
it's the flu where you're crummy for three or four days.
Like food poisonings, like you said, you just gotta muster through.
It's like a hurricane like or a tornado.
Speaker 4 (43:14):
Yeah, once you make it through the twenty four hours
in the first throw up.
Speaker 2 (43:18):
Then the next day usually you can have something very
mild in flavor. But foods, yeah, I mean abs torsa.
I feel like I have quads now, but I didn't
work out. I just threw up a lot. Yeah, So
that kind of recaps the weekend. Anything we missed. I
got it a little political, but I don't mind. Sometimes
(43:39):
you have to.
Speaker 4 (43:40):
Yeah, I mean it's hard not to. Uh No, you
got any big plans for the rest of the week.
Speaker 2 (43:46):
Nope, not this week. We got a birthday party Saturday,
so we'll keep it chill. We're gonna go check out
a new We'll talk about soft openings next week. I
need to talk about Jose of Villa's new restaurant. We
need to talk about the new Camera or Chimira that's
atop the Source, which is Jeff Cox's Peruvian an Asian
influenced restaurant that took over at the Woods. It is
(44:10):
now officially open as well as there's a new taco
restaurant that's soon open out in Aurora called Melino Cheito
by Michelin star chef and Michael de Leon and restauranteur
Tommy Lee. That should be pretty interesting and I'm pretty
(44:31):
excited about checking that out. I'm just go to try
out some fucking tacos, But it sounds like that one's
gonna be approachable and price point, family friendly, easy accessibility.
Michael wants to do something fun and approachable and it
sounds like he's about to knock this out of the park,
So I'm pretty stiked about trying that out. We've got
a lot of new digs in the town that we
need to give some recaps, but we try not to
(44:52):
review restaurants off one visit. Let's give them two or three.
And I'm sure there's a litany of other ones that
we haven't gotten to. But God for bid. That's a
great problem to have too many restaurants, know enough time.
Speaker 4 (45:04):
Yeah, I need to determine one where we're gonna do
like our annual like holiday dinner date. Steph and I.
We got to pick a restaurant, maybe go to.
Speaker 2 (45:14):
Have you checked out Margo, the newest Michelin starre in Colorado.
He has both a la carte dining as well as
I'm a case.
Speaker 3 (45:23):
So I haven't.
Speaker 4 (45:23):
I was thinking maybe I saw where restaurant Olivier was
added to Blackbird.
Speaker 2 (45:30):
Oh yeah, and while you mentioned that we should talk
about Blackbird real quick.
Speaker 3 (45:34):
Yeah, I saw that.
Speaker 4 (45:35):
I was just you know, just on the tinker stinker
or stinker tinkering when you yeah, looking at Blackbird, Yeah,
and I was like looking. I was like looking on
the list and I was like, oh, there's some new
spots on this thing. So I'm reevaluating my points and
trying to establish, like where am I going to get
(45:56):
strategic about this?
Speaker 3 (45:59):
So I was also other thinking bare.
Speaker 2 (46:01):
Leak barely look's fucking good.
Speaker 4 (46:03):
So you know, I want to Yeah, I want to
try something I haven't yet been to, which I don't
know why I haven't been to Olivia yet, but I
don't know.
Speaker 3 (46:12):
I've still got like thirty.
Speaker 2 (46:14):
Eight minutes from us. You know, that's a little bit tough.
But at the same time, we go out of our
way for good food. But it is a tough one,
especially if you're like, oh, I want a bottle of wine,
I want to do this with it. Yeah, it's kind
of tough.
Speaker 4 (46:24):
Yeah, So in the next few weeks I'll be narrowing
that down and trying to make a rev somewhere.
Speaker 2 (46:28):
I dig it, I dig it. Blackbird is going to
be announcing a really cool project in two weeks time.
So if you do not have the app, heat our
advice download it now. You're gonna be able to win
free vacations across Colorado for ski season. Dude.
Speaker 4 (46:45):
There's really no reason not to use it, just because,
like if a restaurant has it and you go to
that restaurant, like you're doing yourself a disservice because it's
just another way to pay to get points for it.
Speaker 2 (46:58):
Yeah, so it's gamifying and you still get the credit
card points. If you put your credit card that you like,
I get three percent cash back on restaurants with one
of my cards. You can use that card. It still
gets it when you charge your card through the Blackbird app,
so you're almost like getting double you're getting the points
for using Blackbird and you're getting the credit card points
because it's a payment that goes through Blackbird to the restaurant.
Speaker 4 (47:20):
Yeah, and I love the challenges I saw there. I
think there's like a challenge going on right now, like
spend one hundred and fifty gets seventy five dollars in Blackbird,
so basically it's.
Speaker 2 (47:29):
The dollar meal. Yeah, it's fucking awesome.
Speaker 3 (47:32):
Yeah.
Speaker 2 (47:32):
Yeah, they have a lot of cool challenges, and I'm
hearing rumblings about a very cool challenge that's going down.
I'm not allowed to talk details, but maybe we can
get the Blackbird team on the pod to talk about it.
Speaker 3 (47:42):
Yeah, let's do it.
Speaker 2 (47:44):
Well, y'all, We hope you all have a great week.
Don't forget to download the app. If you need a
promo code, give us a shout. Otherwise, go out, support
your local restaurants, support your local food banks, and don't
forget to talk with your wallet until next episode. Stay high,
stay hungry
Speaker 3 (47:58):
Share food, Cheers, Chairs
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