August 4, 2024 • 26 mins
"Food is us", according to food enthusiast Jared Gleaton.
Jared is an author, food critic, psychologist, blogger, and dog dad. This was such a fun episode. It was a blast going behind the scenes with a food critic psychologist who writes reviews you can practically taste.
We go over the word Moist, what it means to eat with our eyes, and discuss 'does anxiety determine our perceived taste?'
Learn about Foodology, how often our taste buds renew, (It's not what I thought), and how change creates fear.
Did you know the eye is first drawn to one item on a plate, before taking the whole entree in?
What's the deal with Jared's dad and his pie passion? How does Jared go out to eat all the time yet stay in shape?
Jared Gleaton's book is "A Feast For The Senses; the psychology of eating well."
Check out his fantastic YouTube Channel: JaredGleatonEats
Follow him on Facebook, too.
Jared is an author, food critic, psychologist, blogger, and dog dad. This was such a fun episode. It was a blast going behind the scenes with a food critic psychologist who writes reviews you can practically taste.
We go over the word Moist, what it means to eat with our eyes, and discuss 'does anxiety determine our perceived taste?'
Learn about Foodology, how often our taste buds renew, (It's not what I thought), and how change creates fear.
Did you know the eye is first drawn to one item on a plate, before taking the whole entree in?
What's the deal with Jared's dad and his pie passion? How does Jared go out to eat all the time yet stay in shape?
Jared Gleaton's book is "A Feast For The Senses; the psychology of eating well."
Check out his fantastic YouTube Channel: JaredGleatonEats
Follow him on Facebook, too.
Mark as Played
Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
That's the key, I think developing relationships with the chefs,
and when they read the reviews, they know the intent
is to not be a dick. It's not to rip
them apart for who or what they are. And by
taking ownership of what we don't know, it expands our
mind to what we're willing to learn and it adds
with it a bit of humility.
Speaker 2 (00:19):
Stranger Connections is the embodiment of Lisa david Olsen's perspective
of we're all just friends who just simply haven't met yet.
It's an exploration of the weirdly wonderful side of life
and a look at the single commonality we have with
each other, our differences. Slip off your shoes, pour a
cup of your favorite and let's meet this week's barrel
of quirks.
Speaker 3 (00:41):
Welcome to Stranger Connections, Ria celebrate wonderfully weird people and
quirky stories. I'm your curious beast and post Lisa David Olson,
the practically world famous business humorist, interactive speaker, and speaker coach.
If you're looking to get to the Taedex stage, let
me know or bring me to your event to get
everyone reignited and enhance your communication. That's me, But enough
(01:06):
about me. My guest today likes to eat and talk
about it, and who doesn't. I've got some questions for
this gentleman. He's a passionate food enthusiast and he blends
the world of psychology with food. And some of the
reviews he writes in his brand new book, A Feast
for the Senses, The Psychology of Eating Well sounds to
(01:28):
me more like a cookbook married fifty Shades of Gray.
Please welcome Jared Gleaton. Thanks for being on Stranger Connections.
Speaker 4 (01:37):
How was that?
Speaker 1 (01:39):
Oh? That was good? The darker side of eating. It's
that's sensual. It's dirty. I love it dirty.
Speaker 3 (01:44):
Do you like the word moist?
Speaker 1 (01:46):
Oh? I do. Moist is a good word that I said,
unfortunately got a bad rap. But like wrapping your lips
around a nice moist piece of chocolate cake as it
just dances on the palates and richness hits and then
the buttercream softens the dark chocolate taste and it blends perfectly.
(02:06):
Oh the texture, that moisteness, but you know, instead it's voist. Oh,
it's all about the delivery.
Speaker 4 (02:16):
That was awesome. I am so thrilled.
Speaker 3 (02:19):
To have you. And I did read your book, A
Feast for the Senses that is brand new and people
can find it on Amazon right.
Speaker 1 (02:27):
They can find it on Amazon. We have the ebook
coming out next week. I even have an audiobook that's
going to be on the way on Audible and so
I'm so excited for that.
Speaker 3 (02:34):
None that is awesome. Well, two of my sons do
cook in restaurants, so I was very attracted to finding
out that you're a doggy daddy, a blogger, psychologist, and
a food critic. Yes, and that I loved reading about
how your dad got you so excited about food. And
the fact that you were with your dad more than
(02:56):
your mom is so cool because my husband, he has
three sons and I have two, so together we have five.
If you're playing along with your calculator, and food is
the big deal when you get together and who made what?
So tell us about that the beginning of your appreciation
for that of putting ingredients together and enjoying them.
Speaker 1 (03:19):
Well, it's one of those. It's a great story. And
just when you say food is a gathering, you know,
somebody asked me recently what is food? To find food?
And I just say food is us, who is us?
All that entails and you it's left open interpretation. But yes,
so my dad John's william Scofield Gleaton. He was the
starving artist, eccentric, so he was an artist and he
(03:44):
would make just Pennsylvania dishes like shoefly pie. I like
to call it his famous squash pie. There's no pumpkin it.
There was squash and it was full of fat and deliciousness.
And early on I didn't have a developed palette. So
he would throw in cloths and cardamom and bunch of spices.
Then I just wanted to give me cinnamon, give me simple,
(04:04):
give me plain. And it helped develop my appreciation if
I got a slice, because the old man would just
sit there and he had an endless stomach, and he'd
eat a whole pie a night, and I'd have a
slice and that eat my pie. And that's how it
sort of went. And things like fried rice, but it's
(04:25):
not Chinese fried rice. It's she put a lab of
butter in this pan and then just fried rice to
a crispy brown and throwing some eggs, and that's what
he's sort of done. He would even do something up
at chipped beef. But he didn't call it chip beef.
He called it ship remove the pea and on a shingle.
Ship on a shingle is what he called it. It's
old Pennsylvania Dutch cooking, and well we can have.
Speaker 3 (04:46):
That around here in the Midwest, but it's shipped on
a shingle, and we call it sol.
Speaker 1 (04:50):
It is okay. So I didn't know if I could
say shit, it is absolutely shit on a shingle.
Speaker 3 (04:53):
If we say moist, we're following up with shit.
Speaker 4 (04:55):
Sh It's fine.
Speaker 1 (04:56):
Then it was called shit on a shingle. And these
are things that I sort of grew up and something
that he would cook on his own, and it just
sort of helped shape my food. And then just knowing that,
we know, whenever I visited my mother and visited extended
family members, they took me to a different side to
find any because my dad was never taking me to
(05:17):
find dining. Our highest fine dining was maybe Golden Corral
here and ooh, and my dad loved the buffet, so
but he got me interested in food. And so it's
been years since I've been to a buffet, but that's
where it all started.
Speaker 3 (05:33):
Can you imagine you now going to a buffet and
having to write up like somebody says, I'm gonna give
you a million dollars, Jared, and you're gonna go to
this buffet.
Speaker 1 (05:42):
Oh, I'm for sale. I go to a buffet for
five hundred dollars. You give me five hundred dollars. I'll
go to a buffet. I'm not gonna sit there and
discriminate that. Maybe I need to value myself a little
bit more than a million, then than five hundred dollars.
But you know, this is a great point. It doesn't
matter if it's McDonald's, it doesn't matter if it's a buffet.
You critique it, and that's how I take it. You
(06:03):
critique it for what it is, and it's honest. And
people can say, well, it's a buffet, so what they
can still put out a good product.
Speaker 3 (06:12):
Well, I want to know when you go to the restaurants,
do they know you are a food critic?
Speaker 1 (06:19):
Well, I don't know. I think I think the gig
is up to an extent. But some of them don't care,
some of them don't mind. Some of them try and
put their best food forward. And there's that question of
you know, Ruth Reichel and Gail Green. You know they
hide their persona and you know I'm a little more
out there, i'd say, but I would say that even
(06:41):
you know, I score atmosphere, I score service, But it
can be pretty quickly and apparent. Have you worked on
service and you having a day's notice or a few
days notice, You're not going to be able to shore
up the service to make it incredible, even if you
know who I am, You're not going to be Yeah,
you're not able to shore up the atmosphere or if
it's not the atmosphere trying to go for or you
(07:02):
think is good, even the food, You're not gonna be
able to change your flavor profiles if the composition of
the food isn't already there. So you know, yes, some
anonymity is good, to be sure, but I found that
some of them do know. But you know, I haven't
really actually had it. I've only had one negative experience,
(07:22):
or what I thought was a really negative experience with
a restaurant with a restaurant owner, not so much a chef,
because that's the key, I think, developing relationships with the
chefs and when they read the reviews, they know the
intent is to not be a dick. It's not to
rip them apart for who or what they are. Instead,
it's just to talk about a meaningful critique of the
(07:44):
food and understand that I'm not in the industry. And
by taking ownership of what we don't know, it expands
our mind to what we're willing to learn. And it
adds with it a bit of humility.
Speaker 3 (07:57):
Fantastic. I love what you said, and I wonder if
they know, because they could, you know, jazz it up,
make the plate more so or bigger or better. And
I was a food critic for a short time, and
we used to my gal pals and I would get
together and call it wine and dine, but it was
(08:18):
spelled wine like you're whining and we aren't we clever
And we would get together for lunch and have a
binder that said food critic group and leave it out
on purpose. We weren't really critics. We just wanted free
dessert and it worked a lot and we got really
good service. Is that so wrong of me?
Speaker 1 (08:37):
No, I don't say it's wrong of you. I think
that we all can have fun with it.
Speaker 3 (08:43):
Lying to get dessert.
Speaker 1 (08:45):
Well, you know, I've never I've had some meals comped.
But one thing I've learned and the restaurant's learned, and
this is where I've developed my reputation is even if
something's comped, I'm still going to give my honest critique.
It's not going to be right mean, but I'm not
there necessarily for proportion. I'm there for an honest critique
of it.
Speaker 3 (09:04):
And speaking of critique, what do you think of the
salad that my son just put out? This is their chicken.
He did a blueberry dressing, poppy seed blueberry dressing.
Speaker 1 (09:18):
That's absolutely beautiful. I love the contrasting of the green color.
I love the blue that's in there. Or is it black?
Speaker 3 (09:26):
Yeah? I know it's hard.
Speaker 1 (09:28):
Yes, it's absolutely blue. And what is in the middle.
Speaker 3 (09:32):
We've got a chicken breast hard to see over the face,
and we've got edible merrygolds.
Speaker 1 (09:38):
So if you want me to give you an honest
critique of it, I.
Speaker 3 (09:41):
Will, Yes, I do.
Speaker 1 (09:43):
A lot is going on that plate, and the plate
is part of the visual design. So make this portion
in the size smaller so we can bring forward the
chicken breast, have the chicken breast raised a little bit,
and have some of the white peeking out around it,
so the contrast of colors come through through and so
it doesn't look as cluttered and as busy going on,
(10:03):
because the eye is drawn to one thing.
Speaker 3 (10:06):
Immediately, no matter what it is, and that's the psycho
and that's why they do height then, And is this
why we do the big plate with the little thing
in it?
Speaker 1 (10:14):
To an extent, yes, it's all about esthetically pleasing. It's
trying to draw the eye in a lot of psychology
goes into this, and so whenever you're plating, there's a
whole art to it. And we eat with our eyes first,
but we don't always eat with our eyes. With the
first thing that we come in with the to a restaurant.
Sometimes it's hearing. Sometimes it's temperature so you're feeling. Sometimes
(10:35):
it's the smell. The when we say eat with the eyes,
there's a lot going on before we even sit down
to a plate. So when we see that plate, I
see it and my eyes are going all over the
place trying to search and decipher what it is. What
really is successful is the first thing is wow, visual
stunning instead of oh cool, Let me look around to
try and analyze. So that would be the critique.
Speaker 3 (10:58):
Love that and you're right, is right. And when it
comes to joining your psychology brain to your food brain,
and you call that foodology.
Speaker 1 (11:10):
It's not my concept. I just have to be honest.
It's out there. But that's sort of you know, it's
called gastronomy. Yes, astronomy is overused. I like the idea
of foodology. I'm trying to bring it down to people.
And so what it's like is it's a fascinating interplay
because it helps you with self discovery. It helps you
realize what is going on. It makes you stop and think.
(11:31):
I was just in a restaurant yesterday. I walked in
and I thought, oh, it's a little chili, and I thought,
I wonder if it's going to be chilly. But then
I had to thought to think to myself, I understand
it might be a little cold. Let's not let that
impact the food. So that is sort of what the
interplay is. Is just all about self awareness and realizing
within yourself. But it also expands your mind and it
(11:53):
expands your palate and understanding. It's all about self taking
that in the five senses and discovering it yourself, and
then you can apply that to other parts of your life.
It's really cool.
Speaker 3 (12:03):
Yes, And when you say that about first walking in,
I recently went to a restaurant I hadn't been to
for about three years, and when I walked in, I
smelled perfume and it turned out they were using the
spray when they cleaned the tables, and it was almost
like a plug incent And that horrifies me, like it'll
send me into a migraine.
Speaker 1 (12:19):
Here's an interesting statistic. I can't remember what the exact
percentage is, but anxiety over the last four years, diagnosable
anxiety is up a tremendous percentage, a high percentage. And
we all have anxieties. It just depends on whether it's diagnosed.
It reaches the level of diagnosis. A lot of people
don't like cramp spaces or loud spaces. You walk into
(12:41):
a restaurant that could have prepresented the most incredible food
and incredible service, but it is loud, it is busy.
Your anxiety kicks in and the chemical reaction can help.
It can actually change how you perceive taste. And so
you're already predetermined to potentially not like that because your anxiety.
(13:01):
You're already in a state of uncomfort and that is
an implicit reaction. That's not a reaction you can control
unless you've gone through and discovered that within yourself.
Speaker 4 (13:11):
And so that's just crazy. That's so much.
Speaker 3 (13:13):
Now I'm gonna overthink when I go to eat. You
just raise my anxiety.
Speaker 4 (13:17):
There you go.
Speaker 1 (13:18):
And so that's that's the whole rux of it all,
is just that that self discovery because you know there's
implicit explicit bias. Implicit bias are a reaction that we
don't know about. But if you at least get thinking
about it, you can make those changes within yourself to
broaden your horizons.
Speaker 3 (13:36):
So awareness and kind of just dare yourself. I love
to say, dare yourself? So dare yourself? Like what about
trying something new? That's in your book too? You talk
about that. You're like, well, I was predisposed to not
enjoy this, but I told myself I'm going to try it.
Is it true our taste buds change every I used
to tell my boys, but your taste buds change, So
try it now?
Speaker 1 (13:56):
Is that?
Speaker 3 (13:57):
Did I lie to my children?
Speaker 1 (13:58):
Science shows about ten years? They change? Oh ten years?
About ten years? But that doesn't mean that it's not
about taste buds so much as and when I say
taste buds, it's like you might have a more propensity
towards sweet, more less sweets, more salty. That's sort of
what that's talking about. From what I understand, we are
all from our environment and biology hardwired early on to
(14:23):
be pattern seeking. So we go to a restaurant, we
eat food, and we like it, so therefore our minds
immediately say, gravitate towards what we like because that is comfort.
And change creates dissonance, and even a little microscopic change
like do I want sweet potato fries over French fries
(14:43):
create some sort of dissonance because you're about to spend
money or your food. You're hunger on something you're not
sure you're going to like, and a fear grips you
of the negative outcome, so you're going to then go
back to what is safe because that's what you've done
all your life.
Speaker 3 (15:01):
And we call that the French fry fear factor.
Speaker 1 (15:04):
Well, it's it's the easiest thing to really, that's a
good one. It's the easiest thing. It's it's it's it's
we are the fear of the unknown. We allow the
fear of the unknown to steal our glory and the possibilities.
So now when I go to restaurants, I'll look at
the menu, but I just tell the restaurant, the waitress
(15:26):
or whomever is serving me, bring me a couple appetizers,
a couple of entrees, and assert that you think best
represents your restaurant. WHOA, It doesn't matter. It doesn't matter
if it's something that I think I like. Because if
I go to a restaurant and I want to critique it,
and I'm like, I know I want to critique the steak,
I'm already pre depoted, determined, or there's a bias there.
(15:46):
Either I'm gonna like the steak or not like the
steak instead of being open to other things. And so
I'm just open to whatever comes my way. And even
if it's a food that I don't personally like, doesn't
mean that I can't critique it. Because let's just say,
I don't like cod. It's flaky, it's moist, it's delicate,
cooked well, the flavor profile with the seasoning works well,
(16:09):
this is an excellent dish. Now does that mean I
would order it on my own volition? No, But it
is objectively in a subjective way, a good, well prepared dish,
and others can grasp onto that because they don't need
to know, well I like it or I don't like it. WHOA,
that's not telling anyone anything. That's telling me what I
(16:30):
feel about the dish. Why don't we talk about what
the dish is?
Speaker 3 (16:34):
You just you make it more than filling your belly,
and it should be. We're not supposed to inhale while
we're watching the game.
Speaker 1 (16:42):
Well, that's the next question, is quality versus quantity cost?
Does the cost of a meal mean the restaurant or
the food is good. It's an interesting question because, as
you say, food is ultimately sustenance to survive. If im
you could say that's the basic Masle's hierarchy of needs.
(17:03):
You need food to live. But we've taken that farther.
There's there's it's much more complex than that. And so
the question then becomes what is good? What is quality?
What is quantity? You know, I'm based in Oklahoma, and
this is the mentality of Oklahoma that is slowly changing.
Oklahoma's want mischeling quality food at Golden Corral portions for
(17:28):
Applebee prices. That's funny. It is funny. Oh I stole
that from chef Amanda Simcoe.
Speaker 3 (17:36):
That is beautiful.
Speaker 1 (17:37):
That is beautiful, but that is something that needs to change.
It needs to change to I want very good quality, yeah,
for reasonable prices and understanding. It does not need to
stuff me to my gills.
Speaker 3 (17:50):
Yeah, I don't have to leave with a takeout container,
because I'm gonna tell you right now, I'm just gonna
throw it away in three days. Anyway, I don't ever
eat my leftovers, but yeah, I'd rather enjoy my meal
in that moment and not get a whole bunch of
stuff that I have to take home that doesn't impress me.
But I don't want to be hungry. What if we
(18:10):
made a show and maybe this exists, tell me if
it does. Yourself as a critic and another critic, and
then there's a wall between you and you go toe
to toe and then you go to the camera like
that did on on Survivor. You know, where're alone in
the woods. You don't have to be in the woods.
You're probably naked in this, but anyway, and you tell
your critique and then that person tells their critique and
(18:31):
we see how much matches or.
Speaker 1 (18:33):
Oh, I think that that would be a lot of fun,
especially if you if you did it with a restaurant
that'd be open to that. Yeah, it would be awesome.
It would And you know, you either can try and
find two different critics that are different philosophies, different viewpoints
and just see how it goes. That would be NBC
(18:54):
would jump at that shit in a heartbeat.
Speaker 4 (18:56):
Well, I better reach out before you steal it because
there were two different peace I got a just as
good a one. Think it's not out there. You know,
I don't have a million dollars to create this, but
think dating application for food?
Speaker 1 (19:10):
Whoa restaurants? How many times have you heard people, well,
I don't know where I want to eat? Where do
I want to eat? Babe? I don't know where oney
week at? And you could just sit in there, fill
out ten questions and it matches you with not Olive Garden,
but a chain restaurant that's local, that hits you for
what you're looking for. Romance, love it, fine dining, a
quick bite, and that's I'm in the process of working
(19:32):
a website that does just that on just a small
scale for paulsa in Oklahoma City.
Speaker 3 (19:36):
Seriously, I'm in. Well, we got to remind people your
book is a Feast for the Senses, the Psychology of eating. Well,
it's Jared Gleaton. If Jared Gleaton eats, so we can
see you on the youtubes and check that out. I'm
running short on time. I hate to do that, but
I really need to find out your prank or dare
(19:57):
story before I let.
Speaker 1 (19:58):
You go, so it it's more of a prank. So
I didn't know what Mexican chocolate was about five years ago,
and I was at a restaurant and they knew me
at the restaurant and it was in Texas, and.
Speaker 4 (20:11):
What is the chocolate?
Speaker 3 (20:12):
Called me kind of cut out.
Speaker 1 (20:13):
So it's Mexican chocolate.
Speaker 3 (20:15):
Oh, Mexican.
Speaker 1 (20:15):
Okay, there's different variations of it's supposed to be spicy.
And they said, well, we want to make you a
ganache for dessert, and I thought, ooh, oh, it's going
to be fun. And I knew the people that invited
me down there. And this is before I was a
critic that before anything. And what I didn't realize is
they were testing out a new ghost pepper chili.
Speaker 3 (20:34):
Come on, that's I thought it was cinnamon and.
Speaker 1 (20:39):
It was interesting because it was made with beautiful chocolates
and it had beautiful heavy cream. And I took a
bite of it and I was like, oh this is good.
This is I was all like all into it and
I was like, oh, this is that really?
Speaker 3 (20:55):
How you eatum um and mumba numa.
Speaker 1 (20:57):
Well, I'm a dessert fiend and that's something that I work.
One of my critiques is because I know I have
a sweeter tooth, so I have to balance it out
when I so I'm I'm like hmmm, and it's all
happy and good. You could say it's moist and taste
the cinnamon. I taste the chocolate. It was delayed and
then I got a little tingle.
Speaker 4 (21:17):
I got a tingle and that's the word ghost of it. Yeah.
Speaker 1 (21:21):
I got a tingle and it's like, well what is this.
I was like, oh, there's a little yo, no, a
little heat, a little eat there was there was. My
eyes began to water and I you know, they're sitting
there and they're they're laughing, and I'm like, oh my good.
I grab water. And you don't want water because water
just spreads the oil over your tongue even more. I
(21:43):
drink some water. They gave me milk. Milk didn't help
the situation. But the point is this, it was still
really good chocolate.
Speaker 3 (21:53):
Holy guacamole. That was not a moley sauce.
Speaker 1 (21:56):
It was not a mole sauce. It was a good chocolate.
Speaker 3 (21:58):
It was because I think of that sauce has that
sweet and a little bit of spice. But the whole
kitchen like hidden off in the corner, kind of pointing
at the guy making the faces.
Speaker 1 (22:09):
It was more or less they were just chuckling that.
It wasn't the kitchen. It was just the guy I
was with. He was just chuckling. He said, we thought you'd.
Speaker 4 (22:15):
Like that, and I was just like, oh my god,
I like.
Speaker 1 (22:17):
The first thirty seconds that I'm I didn't, I said,
I guess that's I guess that's uh how women sometimes feel.
Speaker 3 (22:24):
Its yeah, like holy tackle bell.
Speaker 4 (22:30):
It was bad, so bad.
Speaker 1 (22:32):
It was, But you know what, I still sat there
and said it. I wouldn't try it again, but I'm
not going to knock it. I told him I was
a little hot.
Speaker 3 (22:41):
Oh my goodness, you told him it was a little hot,
because you're trying to be all brave.
Speaker 1 (22:44):
I was trying to be all, there was no so
you know what my words came out, but my red face,
my eyes and my nose leaking did not tell the
story that my mouth was trying to.
Speaker 3 (22:54):
I love it, oh, and I do want to say too,
And I think you would align with this. My husband,
when we're trying doesn't like to reavoid going to any
chain restaurants. You got to try the mom and popa,
the diner, or you know, the local.
Speaker 4 (23:09):
We always ask where do.
Speaker 3 (23:10):
The locals eat? And that kind of thing. Yes, that
kind of makes it more fun and less predictable.
Speaker 1 (23:16):
It absolutely does. You know, whenever I see, oh, we've
got an olive Garden coming here, my heart sinks and
I'm just like, surely there's something better.
Speaker 4 (23:25):
Or so many breadsticks, man, so many?
Speaker 1 (23:30):
And you know, the sad thing is that we have
a local place that does fresh made alfredo and a
parmesan cheese bowl. Now, I think it's like twenty three dollars.
That's not the cheapest thing on planet Earth. But when
I saw Olive Garden was seventeen ninety five for there alfredo,
I'm like, well that five dollars is a lot of
percentage mize war, but it's so much better. It's not
come on now right now?
Speaker 3 (23:52):
Well, somebody had opened that can. But if you were
to open a restaurant, what would it be genre wise?
Speaker 1 (24:00):
What would it be genre wise? You know, I would
mimic a little place called all Here in Tulsa, and
that is I would love to bring in a main
chef who does meals monthly forty seats Thursday, Friday and Saturday.
And what I would want is, you know, a five
o'clock show and in a eight o'clock show something like that,
(24:22):
and it'd be ten courses with wine pairing, drink pairing
and really mocktail pairing as well. So that's how I'd
want to do it. But what I would want to
do is of course seasonal things, but I want to
highlight and feature a local chef every month to come
in and they'd collaborate and work together or at least
develop a menu together to say, this is Chef John
(24:44):
and Chef Serena's month of May collaboration. So therefore it's
highlighting the different chefs in there, and it's constantly changing.
Speaker 3 (24:55):
You had that answer at the ready. That was fantastic.
I'd go there.
Speaker 1 (25:00):
It's it's you know, I could sit there and duplicate
something else, but it's duplicating what something that somebody's doing,
and they do collact. Collaboration dinners are popular here in Tulsa.
They're popping up at these fine dining restaurants. Instead of
just offering the menu, is saying, well, come to our
wine dinner, and that's usually once a month. I thought,
why not make that the theme of your restaurant and
(25:21):
then bring in talent to work together in a fun collaboration,
bring the community together to highlight it.
Speaker 4 (25:28):
Well.
Speaker 3 (25:29):
I've been a comedy writer for more years than I haven't,
and I immediately picture that they're in a fight, but
they still have to make the food good and all
that could happen behind the scenes. Oh, I got another
pitch for NBC.
Speaker 4 (25:40):
I guess that would be a good one.
Speaker 1 (25:42):
Let me let me know how it goes. I'll be
if you can get that passed. I'll definitely be a
critic on there exactly.
Speaker 3 (25:48):
I got some work to do. It has been a
joy to have Jared Gleaton of Jared Gleeton eats on
Stranger Connections. But remember Jared, that we can only be
strangers once. And I invite you to stay weird.
Speaker 1 (26:04):
I don't know any other way. Normal is boring.
Speaker 2 (26:09):
This has been stranger connections with Lisa David Olson
That's the key, I think developing relationships with the chefs,
and when they read the reviews, they know the intent
is to not be a dick. It's not to rip
them apart for who or what they are. And by
taking ownership of what we don't know, it expands our
mind to what we're willing to learn and it adds
with it a bit of humility.
Speaker 2 (00:19):
Stranger Connections is the embodiment of Lisa david Olsen's perspective
of we're all just friends who just simply haven't met yet.
It's an exploration of the weirdly wonderful side of life
and a look at the single commonality we have with
each other, our differences. Slip off your shoes, pour a
cup of your favorite and let's meet this week's barrel
of quirks.
Speaker 3 (00:41):
Welcome to Stranger Connections, Ria celebrate wonderfully weird people and
quirky stories. I'm your curious beast and post Lisa David Olson,
the practically world famous business humorist, interactive speaker, and speaker coach.
If you're looking to get to the Taedex stage, let
me know or bring me to your event to get
everyone reignited and enhance your communication. That's me, But enough
(01:06):
about me. My guest today likes to eat and talk
about it, and who doesn't. I've got some questions for
this gentleman. He's a passionate food enthusiast and he blends
the world of psychology with food. And some of the
reviews he writes in his brand new book, A Feast
for the Senses, The Psychology of Eating Well sounds to
(01:28):
me more like a cookbook married fifty Shades of Gray.
Please welcome Jared Gleaton. Thanks for being on Stranger Connections.
Speaker 4 (01:37):
How was that?
Speaker 1 (01:39):
Oh? That was good? The darker side of eating. It's
that's sensual. It's dirty. I love it dirty.
Speaker 3 (01:44):
Do you like the word moist?
Speaker 1 (01:46):
Oh? I do. Moist is a good word that I said,
unfortunately got a bad rap. But like wrapping your lips
around a nice moist piece of chocolate cake as it
just dances on the palates and richness hits and then
the buttercream softens the dark chocolate taste and it blends perfectly.
(02:06):
Oh the texture, that moisteness, but you know, instead it's voist. Oh,
it's all about the delivery.
Speaker 4 (02:16):
That was awesome. I am so thrilled.
Speaker 3 (02:19):
To have you. And I did read your book, A
Feast for the Senses that is brand new and people
can find it on Amazon right.
Speaker 1 (02:27):
They can find it on Amazon. We have the ebook
coming out next week. I even have an audiobook that's
going to be on the way on Audible and so
I'm so excited for that.
Speaker 3 (02:34):
None that is awesome. Well, two of my sons do
cook in restaurants, so I was very attracted to finding
out that you're a doggy daddy, a blogger, psychologist, and
a food critic. Yes, and that I loved reading about
how your dad got you so excited about food. And
the fact that you were with your dad more than
(02:56):
your mom is so cool because my husband, he has
three sons and I have two, so together we have five.
If you're playing along with your calculator, and food is
the big deal when you get together and who made what?
So tell us about that the beginning of your appreciation
for that of putting ingredients together and enjoying them.
Speaker 1 (03:19):
Well, it's one of those. It's a great story. And
just when you say food is a gathering, you know,
somebody asked me recently what is food? To find food?
And I just say food is us, who is us?
All that entails and you it's left open interpretation. But yes,
so my dad John's william Scofield Gleaton. He was the
starving artist, eccentric, so he was an artist and he
(03:44):
would make just Pennsylvania dishes like shoefly pie. I like
to call it his famous squash pie. There's no pumpkin it.
There was squash and it was full of fat and deliciousness.
And early on I didn't have a developed palette. So
he would throw in cloths and cardamom and bunch of spices.
Then I just wanted to give me cinnamon, give me simple,
(04:04):
give me plain. And it helped develop my appreciation if
I got a slice, because the old man would just
sit there and he had an endless stomach, and he'd
eat a whole pie a night, and I'd have a
slice and that eat my pie. And that's how it
sort of went. And things like fried rice, but it's
(04:25):
not Chinese fried rice. It's she put a lab of
butter in this pan and then just fried rice to
a crispy brown and throwing some eggs, and that's what
he's sort of done. He would even do something up
at chipped beef. But he didn't call it chip beef.
He called it ship remove the pea and on a shingle.
Ship on a shingle is what he called it. It's
old Pennsylvania Dutch cooking, and well we can have.
Speaker 3 (04:46):
That around here in the Midwest, but it's shipped on
a shingle, and we call it sol.
Speaker 1 (04:50):
It is okay. So I didn't know if I could
say shit, it is absolutely shit on a shingle.
Speaker 3 (04:53):
If we say moist, we're following up with shit.
Speaker 4 (04:55):
Sh It's fine.
Speaker 1 (04:56):
Then it was called shit on a shingle. And these
are things that I sort of grew up and something
that he would cook on his own, and it just
sort of helped shape my food. And then just knowing that,
we know, whenever I visited my mother and visited extended
family members, they took me to a different side to
find any because my dad was never taking me to
(05:17):
find dining. Our highest fine dining was maybe Golden Corral
here and ooh, and my dad loved the buffet, so
but he got me interested in food. And so it's
been years since I've been to a buffet, but that's
where it all started.
Speaker 3 (05:33):
Can you imagine you now going to a buffet and
having to write up like somebody says, I'm gonna give
you a million dollars, Jared, and you're gonna go to
this buffet.
Speaker 1 (05:42):
Oh, I'm for sale. I go to a buffet for
five hundred dollars. You give me five hundred dollars. I'll
go to a buffet. I'm not gonna sit there and
discriminate that. Maybe I need to value myself a little
bit more than a million, then than five hundred dollars.
But you know, this is a great point. It doesn't
matter if it's McDonald's, it doesn't matter if it's a buffet.
You critique it, and that's how I take it. You
(06:03):
critique it for what it is, and it's honest. And
people can say, well, it's a buffet, so what they
can still put out a good product.
Speaker 3 (06:12):
Well, I want to know when you go to the restaurants,
do they know you are a food critic?
Speaker 1 (06:19):
Well, I don't know. I think I think the gig
is up to an extent. But some of them don't care,
some of them don't mind. Some of them try and
put their best food forward. And there's that question of
you know, Ruth Reichel and Gail Green. You know they
hide their persona and you know I'm a little more
out there, i'd say, but I would say that even
(06:41):
you know, I score atmosphere, I score service, But it
can be pretty quickly and apparent. Have you worked on
service and you having a day's notice or a few
days notice, You're not going to be able to shore
up the service to make it incredible, even if you
know who I am, You're not going to be Yeah,
you're not able to shore up the atmosphere or if
it's not the atmosphere trying to go for or you
(07:02):
think is good, even the food, You're not gonna be
able to change your flavor profiles if the composition of
the food isn't already there. So you know, yes, some
anonymity is good, to be sure, but I found that
some of them do know. But you know, I haven't
really actually had it. I've only had one negative experience,
(07:22):
or what I thought was a really negative experience with
a restaurant with a restaurant owner, not so much a chef,
because that's the key, I think, developing relationships with the
chefs and when they read the reviews, they know the
intent is to not be a dick. It's not to
rip them apart for who or what they are. Instead,
it's just to talk about a meaningful critique of the
(07:44):
food and understand that I'm not in the industry. And
by taking ownership of what we don't know, it expands
our mind to what we're willing to learn. And it
adds with it a bit of humility.
Speaker 3 (07:57):
Fantastic. I love what you said, and I wonder if
they know, because they could, you know, jazz it up,
make the plate more so or bigger or better. And
I was a food critic for a short time, and
we used to my gal pals and I would get
together and call it wine and dine, but it was
(08:18):
spelled wine like you're whining and we aren't we clever
And we would get together for lunch and have a
binder that said food critic group and leave it out
on purpose. We weren't really critics. We just wanted free
dessert and it worked a lot and we got really
good service. Is that so wrong of me?
Speaker 1 (08:37):
No, I don't say it's wrong of you. I think
that we all can have fun with it.
Speaker 3 (08:43):
Lying to get dessert.
Speaker 1 (08:45):
Well, you know, I've never I've had some meals comped.
But one thing I've learned and the restaurant's learned, and
this is where I've developed my reputation is even if
something's comped, I'm still going to give my honest critique.
It's not going to be right mean, but I'm not
there necessarily for proportion. I'm there for an honest critique
of it.
Speaker 3 (09:04):
And speaking of critique, what do you think of the
salad that my son just put out? This is their chicken.
He did a blueberry dressing, poppy seed blueberry dressing.
Speaker 1 (09:18):
That's absolutely beautiful. I love the contrasting of the green color.
I love the blue that's in there. Or is it black?
Speaker 3 (09:26):
Yeah? I know it's hard.
Speaker 1 (09:28):
Yes, it's absolutely blue. And what is in the middle.
Speaker 3 (09:32):
We've got a chicken breast hard to see over the face,
and we've got edible merrygolds.
Speaker 1 (09:38):
So if you want me to give you an honest
critique of it, I.
Speaker 3 (09:41):
Will, Yes, I do.
Speaker 1 (09:43):
A lot is going on that plate, and the plate
is part of the visual design. So make this portion
in the size smaller so we can bring forward the
chicken breast, have the chicken breast raised a little bit,
and have some of the white peeking out around it,
so the contrast of colors come through through and so
it doesn't look as cluttered and as busy going on,
(10:03):
because the eye is drawn to one thing.
Speaker 3 (10:06):
Immediately, no matter what it is, and that's the psycho
and that's why they do height then, And is this
why we do the big plate with the little thing
in it?
Speaker 1 (10:14):
To an extent, yes, it's all about esthetically pleasing. It's
trying to draw the eye in a lot of psychology
goes into this, and so whenever you're plating, there's a
whole art to it. And we eat with our eyes first,
but we don't always eat with our eyes. With the
first thing that we come in with the to a restaurant.
Sometimes it's hearing. Sometimes it's temperature so you're feeling. Sometimes
(10:35):
it's the smell. The when we say eat with the eyes,
there's a lot going on before we even sit down
to a plate. So when we see that plate, I
see it and my eyes are going all over the
place trying to search and decipher what it is. What
really is successful is the first thing is wow, visual
stunning instead of oh cool, Let me look around to
try and analyze. So that would be the critique.
Speaker 3 (10:58):
Love that and you're right, is right. And when it
comes to joining your psychology brain to your food brain,
and you call that foodology.
Speaker 1 (11:10):
It's not my concept. I just have to be honest.
It's out there. But that's sort of you know, it's
called gastronomy. Yes, astronomy is overused. I like the idea
of foodology. I'm trying to bring it down to people.
And so what it's like is it's a fascinating interplay
because it helps you with self discovery. It helps you
realize what is going on. It makes you stop and think.
(11:31):
I was just in a restaurant yesterday. I walked in
and I thought, oh, it's a little chili, and I thought,
I wonder if it's going to be chilly. But then
I had to thought to think to myself, I understand
it might be a little cold. Let's not let that
impact the food. So that is sort of what the
interplay is. Is just all about self awareness and realizing
within yourself. But it also expands your mind and it
(11:53):
expands your palate and understanding. It's all about self taking
that in the five senses and discovering it yourself, and
then you can apply that to other parts of your life.
It's really cool.
Speaker 3 (12:03):
Yes, And when you say that about first walking in,
I recently went to a restaurant I hadn't been to
for about three years, and when I walked in, I
smelled perfume and it turned out they were using the
spray when they cleaned the tables, and it was almost
like a plug incent And that horrifies me, like it'll
send me into a migraine.
Speaker 1 (12:19):
Here's an interesting statistic. I can't remember what the exact
percentage is, but anxiety over the last four years, diagnosable
anxiety is up a tremendous percentage, a high percentage. And
we all have anxieties. It just depends on whether it's diagnosed.
It reaches the level of diagnosis. A lot of people
don't like cramp spaces or loud spaces. You walk into
(12:41):
a restaurant that could have prepresented the most incredible food
and incredible service, but it is loud, it is busy.
Your anxiety kicks in and the chemical reaction can help.
It can actually change how you perceive taste. And so
you're already predetermined to potentially not like that because your anxiety.
(13:01):
You're already in a state of uncomfort and that is
an implicit reaction. That's not a reaction you can control
unless you've gone through and discovered that within yourself.
Speaker 4 (13:11):
And so that's just crazy. That's so much.
Speaker 3 (13:13):
Now I'm gonna overthink when I go to eat. You
just raise my anxiety.
Speaker 4 (13:17):
There you go.
Speaker 1 (13:18):
And so that's that's the whole rux of it all,
is just that that self discovery because you know there's
implicit explicit bias. Implicit bias are a reaction that we
don't know about. But if you at least get thinking
about it, you can make those changes within yourself to
broaden your horizons.
Speaker 3 (13:36):
So awareness and kind of just dare yourself. I love
to say, dare yourself? So dare yourself? Like what about
trying something new? That's in your book too? You talk
about that. You're like, well, I was predisposed to not
enjoy this, but I told myself I'm going to try it.
Is it true our taste buds change every I used
to tell my boys, but your taste buds change, So
try it now?
Speaker 1 (13:56):
Is that?
Speaker 3 (13:57):
Did I lie to my children?
Speaker 1 (13:58):
Science shows about ten years? They change? Oh ten years?
About ten years? But that doesn't mean that it's not
about taste buds so much as and when I say
taste buds, it's like you might have a more propensity
towards sweet, more less sweets, more salty. That's sort of
what that's talking about. From what I understand, we are
all from our environment and biology hardwired early on to
(14:23):
be pattern seeking. So we go to a restaurant, we
eat food, and we like it, so therefore our minds
immediately say, gravitate towards what we like because that is comfort.
And change creates dissonance, and even a little microscopic change
like do I want sweet potato fries over French fries
(14:43):
create some sort of dissonance because you're about to spend
money or your food. You're hunger on something you're not
sure you're going to like, and a fear grips you
of the negative outcome, so you're going to then go
back to what is safe because that's what you've done
all your life.
Speaker 3 (15:01):
And we call that the French fry fear factor.
Speaker 1 (15:04):
Well, it's it's the easiest thing to really, that's a
good one. It's the easiest thing. It's it's it's it's
we are the fear of the unknown. We allow the
fear of the unknown to steal our glory and the possibilities.
So now when I go to restaurants, I'll look at
the menu, but I just tell the restaurant, the waitress
(15:26):
or whomever is serving me, bring me a couple appetizers,
a couple of entrees, and assert that you think best
represents your restaurant. WHOA, It doesn't matter. It doesn't matter
if it's something that I think I like. Because if
I go to a restaurant and I want to critique it,
and I'm like, I know I want to critique the steak,
I'm already pre depoted, determined, or there's a bias there.
(15:46):
Either I'm gonna like the steak or not like the
steak instead of being open to other things. And so
I'm just open to whatever comes my way. And even
if it's a food that I don't personally like, doesn't
mean that I can't critique it. Because let's just say,
I don't like cod. It's flaky, it's moist, it's delicate,
cooked well, the flavor profile with the seasoning works well,
(16:09):
this is an excellent dish. Now does that mean I
would order it on my own volition? No, But it
is objectively in a subjective way, a good, well prepared dish,
and others can grasp onto that because they don't need
to know, well I like it or I don't like it. WHOA,
that's not telling anyone anything. That's telling me what I
(16:30):
feel about the dish. Why don't we talk about what
the dish is?
Speaker 3 (16:34):
You just you make it more than filling your belly,
and it should be. We're not supposed to inhale while
we're watching the game.
Speaker 1 (16:42):
Well, that's the next question, is quality versus quantity cost?
Does the cost of a meal mean the restaurant or
the food is good. It's an interesting question because, as
you say, food is ultimately sustenance to survive. If im
you could say that's the basic Masle's hierarchy of needs.
(17:03):
You need food to live. But we've taken that farther.
There's there's it's much more complex than that. And so
the question then becomes what is good? What is quality?
What is quantity? You know, I'm based in Oklahoma, and
this is the mentality of Oklahoma that is slowly changing.
Oklahoma's want mischeling quality food at Golden Corral portions for
(17:28):
Applebee prices. That's funny. It is funny. Oh I stole
that from chef Amanda Simcoe.
Speaker 3 (17:36):
That is beautiful.
Speaker 1 (17:37):
That is beautiful, but that is something that needs to change.
It needs to change to I want very good quality, yeah,
for reasonable prices and understanding. It does not need to
stuff me to my gills.
Speaker 3 (17:50):
Yeah, I don't have to leave with a takeout container,
because I'm gonna tell you right now, I'm just gonna
throw it away in three days. Anyway, I don't ever
eat my leftovers, but yeah, I'd rather enjoy my meal
in that moment and not get a whole bunch of
stuff that I have to take home that doesn't impress me.
But I don't want to be hungry. What if we
(18:10):
made a show and maybe this exists, tell me if
it does. Yourself as a critic and another critic, and
then there's a wall between you and you go toe
to toe and then you go to the camera like
that did on on Survivor. You know, where're alone in
the woods. You don't have to be in the woods.
You're probably naked in this, but anyway, and you tell
your critique and then that person tells their critique and
(18:31):
we see how much matches or.
Speaker 1 (18:33):
Oh, I think that that would be a lot of fun,
especially if you if you did it with a restaurant
that'd be open to that. Yeah, it would be awesome.
It would And you know, you either can try and
find two different critics that are different philosophies, different viewpoints
and just see how it goes. That would be NBC
(18:54):
would jump at that shit in a heartbeat.
Speaker 4 (18:56):
Well, I better reach out before you steal it because
there were two different peace I got a just as
good a one. Think it's not out there. You know,
I don't have a million dollars to create this, but
think dating application for food?
Speaker 1 (19:10):
Whoa restaurants? How many times have you heard people, well,
I don't know where I want to eat? Where do
I want to eat? Babe? I don't know where oney
week at? And you could just sit in there, fill
out ten questions and it matches you with not Olive Garden,
but a chain restaurant that's local, that hits you for
what you're looking for. Romance, love it, fine dining, a
quick bite, and that's I'm in the process of working
(19:32):
a website that does just that on just a small
scale for paulsa in Oklahoma City.
Speaker 3 (19:36):
Seriously, I'm in. Well, we got to remind people your
book is a Feast for the Senses, the Psychology of eating. Well,
it's Jared Gleaton. If Jared Gleaton eats, so we can
see you on the youtubes and check that out. I'm
running short on time. I hate to do that, but
I really need to find out your prank or dare
(19:57):
story before I let.
Speaker 1 (19:58):
You go, so it it's more of a prank. So
I didn't know what Mexican chocolate was about five years ago,
and I was at a restaurant and they knew me
at the restaurant and it was in Texas, and.
Speaker 4 (20:11):
What is the chocolate?
Speaker 3 (20:12):
Called me kind of cut out.
Speaker 1 (20:13):
So it's Mexican chocolate.
Speaker 3 (20:15):
Oh, Mexican.
Speaker 1 (20:15):
Okay, there's different variations of it's supposed to be spicy.
And they said, well, we want to make you a
ganache for dessert, and I thought, ooh, oh, it's going
to be fun. And I knew the people that invited
me down there. And this is before I was a
critic that before anything. And what I didn't realize is
they were testing out a new ghost pepper chili.
Speaker 3 (20:34):
Come on, that's I thought it was cinnamon and.
Speaker 1 (20:39):
It was interesting because it was made with beautiful chocolates
and it had beautiful heavy cream. And I took a
bite of it and I was like, oh this is good.
This is I was all like all into it and
I was like, oh, this is that really?
Speaker 3 (20:55):
How you eatum um and mumba numa.
Speaker 1 (20:57):
Well, I'm a dessert fiend and that's something that I work.
One of my critiques is because I know I have
a sweeter tooth, so I have to balance it out
when I so I'm I'm like hmmm, and it's all
happy and good. You could say it's moist and taste
the cinnamon. I taste the chocolate. It was delayed and
then I got a little tingle.
Speaker 4 (21:17):
I got a tingle and that's the word ghost of it. Yeah.
Speaker 1 (21:21):
I got a tingle and it's like, well what is this.
I was like, oh, there's a little yo, no, a
little heat, a little eat there was there was. My
eyes began to water and I you know, they're sitting
there and they're they're laughing, and I'm like, oh my good.
I grab water. And you don't want water because water
just spreads the oil over your tongue even more. I
(21:43):
drink some water. They gave me milk. Milk didn't help
the situation. But the point is this, it was still
really good chocolate.
Speaker 3 (21:53):
Holy guacamole. That was not a moley sauce.
Speaker 1 (21:56):
It was not a mole sauce. It was a good chocolate.
Speaker 3 (21:58):
It was because I think of that sauce has that
sweet and a little bit of spice. But the whole
kitchen like hidden off in the corner, kind of pointing
at the guy making the faces.
Speaker 1 (22:09):
It was more or less they were just chuckling that.
It wasn't the kitchen. It was just the guy I
was with. He was just chuckling. He said, we thought you'd.
Speaker 4 (22:15):
Like that, and I was just like, oh my god,
I like.
Speaker 1 (22:17):
The first thirty seconds that I'm I didn't, I said,
I guess that's I guess that's uh how women sometimes feel.
Speaker 3 (22:24):
Its yeah, like holy tackle bell.
Speaker 4 (22:30):
It was bad, so bad.
Speaker 1 (22:32):
It was, But you know what, I still sat there
and said it. I wouldn't try it again, but I'm
not going to knock it. I told him I was
a little hot.
Speaker 3 (22:41):
Oh my goodness, you told him it was a little hot,
because you're trying to be all brave.
Speaker 1 (22:44):
I was trying to be all, there was no so
you know what my words came out, but my red face,
my eyes and my nose leaking did not tell the
story that my mouth was trying to.
Speaker 3 (22:54):
I love it, oh, and I do want to say too,
And I think you would align with this. My husband,
when we're trying doesn't like to reavoid going to any
chain restaurants. You got to try the mom and popa,
the diner, or you know, the local.
Speaker 4 (23:09):
We always ask where do.
Speaker 3 (23:10):
The locals eat? And that kind of thing. Yes, that
kind of makes it more fun and less predictable.
Speaker 1 (23:16):
It absolutely does. You know, whenever I see, oh, we've
got an olive Garden coming here, my heart sinks and
I'm just like, surely there's something better.
Speaker 4 (23:25):
Or so many breadsticks, man, so many?
Speaker 1 (23:30):
And you know, the sad thing is that we have
a local place that does fresh made alfredo and a
parmesan cheese bowl. Now, I think it's like twenty three dollars.
That's not the cheapest thing on planet Earth. But when
I saw Olive Garden was seventeen ninety five for there alfredo,
I'm like, well that five dollars is a lot of
percentage mize war, but it's so much better. It's not
come on now right now?
Speaker 3 (23:52):
Well, somebody had opened that can. But if you were
to open a restaurant, what would it be genre wise?
Speaker 1 (24:00):
What would it be genre wise? You know, I would
mimic a little place called all Here in Tulsa, and
that is I would love to bring in a main
chef who does meals monthly forty seats Thursday, Friday and Saturday.
And what I would want is, you know, a five
o'clock show and in a eight o'clock show something like that,
(24:22):
and it'd be ten courses with wine pairing, drink pairing
and really mocktail pairing as well. So that's how I'd
want to do it. But what I would want to
do is of course seasonal things, but I want to
highlight and feature a local chef every month to come
in and they'd collaborate and work together or at least
develop a menu together to say, this is Chef John
(24:44):
and Chef Serena's month of May collaboration. So therefore it's
highlighting the different chefs in there, and it's constantly changing.
Speaker 3 (24:55):
You had that answer at the ready. That was fantastic.
I'd go there.
Speaker 1 (25:00):
It's it's you know, I could sit there and duplicate
something else, but it's duplicating what something that somebody's doing,
and they do collact. Collaboration dinners are popular here in Tulsa.
They're popping up at these fine dining restaurants. Instead of
just offering the menu, is saying, well, come to our
wine dinner, and that's usually once a month. I thought,
why not make that the theme of your restaurant and
(25:21):
then bring in talent to work together in a fun collaboration,
bring the community together to highlight it.
Speaker 4 (25:28):
Well.
Speaker 3 (25:29):
I've been a comedy writer for more years than I haven't,
and I immediately picture that they're in a fight, but
they still have to make the food good and all
that could happen behind the scenes. Oh, I got another
pitch for NBC.
Speaker 4 (25:40):
I guess that would be a good one.
Speaker 1 (25:42):
Let me let me know how it goes. I'll be
if you can get that passed. I'll definitely be a
critic on there exactly.
Speaker 3 (25:48):
I got some work to do. It has been a
joy to have Jared Gleaton of Jared Gleeton eats on
Stranger Connections. But remember Jared, that we can only be
strangers once. And I invite you to stay weird.
Speaker 1 (26:04):
I don't know any other way. Normal is boring.
Speaker 2 (26:09):
This has been stranger connections with Lisa David Olson
Popular Podcasts
My Favorite Murder with Karen Kilgariff and Georgia Hardstark
My Favorite Murder is a true crime comedy podcast hosted by Karen Kilgariff and Georgia Hardstark. Each week, Karen and Georgia share compelling true crimes and hometown stories from friends and listeners. Since MFM launched in January of 2016, Karen and Georgia have shared their lifelong interest in true crime and have covered stories of infamous serial killers like the Night Stalker, mysterious cold cases, captivating cults, incredible survivor stories and important events from history like the Tulsa race massacre of 1921. My Favorite Murder is part of the Exactly Right podcast network that provides a platform for bold, creative voices to bring to life provocative, entertaining and relatable stories for audiences everywhere. The Exactly Right roster of podcasts covers a variety of topics including historic true crime, comedic interviews and news, science, pop culture and more. Podcasts on the network include Buried Bones with Kate Winkler Dawson and Paul Holes, That's Messed Up: An SVU Podcast, This Podcast Will Kill You, Bananas and more.
24/7 News: The Latest
The latest news in 4 minutes updated every hour, every day.
Dateline NBC
Current and classic episodes, featuring compelling true-crime mysteries, powerful documentaries and in-depth investigations. Follow now to get the latest episodes of Dateline NBC completely free, or subscribe to Dateline Premium for ad-free listening and exclusive bonus content: DatelinePremium.com