EP #14 - Slacker Dave Loves Keenan Eats

This is episode number 14 of the Slacker Dave Loves Nebraska podcast!

On this episode Dave has a conversation with Keenan from Keenan Eats and of course Dave had to invite him to The Hi-Way Diner for the podcast. Topics include growing up in North Platte, how he started reviewing restaurants and telling the story of the business's, how family played a part in his love of food and a wide range of other assorted topics along the way! 

Transcript

SPEAKER_00 0:44

And now, Slacker Day.

SPEAKER_04 0:49

Yeah. Hey. Welcome to the uh Slacker Dave Love Nebraska podcast. Uh first off, I want to thank everybody for watching and uh following and telling people and giving me good uh feedback. Thank you very much. Uh so I am at the Highway Diner. I am joined by Mr. Keenan of Keenan Eats. Uh thought uh wanted to do a podcast with him, and I'm like, where am I gonna take him? And I'm like, I'm gonna take him to the Highway Diner because you know it's a valid place. Anybody that knows me knows that, like, what do you want to eat? Well, I'll always eat Highway Diner. Yeah, you know, there's no other option.

SPEAKER_03 1:35

So, how are you doing today, sir? I'm doing well. I got the Hawaiian shirt on. The the the it's hot outside, and it's hot outside.

SPEAKER_04 1:43

I worked out this, I work outside, and this morning was uh just a brutal, yeah, brutal. It felt like it was pushing down on you, and then the grass was all water coming up. It's a long it's uh so humid outside. Yeah, it was uh okay. We're not gonna talk about the because it's really nice in here.

SPEAKER_03 2:01

Yeah, it's great in here. Comfortable, comfortable being inside. But yeah, it's it's been a great day, you know, just creating stuff, and here we are.

SPEAKER_04 2:10

Moving moving. So uh North Platte, Nebraska. North Platte. Born North Platte? Born in North Platte, born and bred North Platte.

SPEAKER_03 2:18

Yes, so like 14, then I moved here.

SPEAKER_04 2:21

14, and then uh what uh what brought you to Lincoln?

SPEAKER_03 2:26

My brother, my older brother had a baby, and so my mom wanted to be closer. Oh, yeah, I've I've seen that happen.

SPEAKER_04 2:32

I've seen that happen with my own family.

SPEAKER_03 2:34

Yeah, so when we moved here, nice, nice. Yeah.

SPEAKER_04 2:37

Um you miss North Platte? Did you miss North Platte? Did you go back much?

SPEAKER_03 2:42

I it's hit or miss when I go back. Uh at first I missed it a lot. I had like so much, you know, you know, your whole childhood, your whole life is still there when you leave wherever you're from. But um, I mean, since it's been since 2011 now. So it's like, I don't know, I don't really miss North Platte, but yeah, I'll go back here and there, you know, but a couple days for me is cool.

SPEAKER_04 3:04

The the the the cruddy buddies from the youth, yeah. They a lot of them still there, they all move away too.

SPEAKER_03 3:13

Um there a lot of people are still there.

SPEAKER_04 3:16

Yeah, yeah. That's pretty cool. Yeah, at least you have something to go, you know, you have good reason to go back to go back.

SPEAKER_03 3:22

Yeah, I still got some family there too, so it's cool. It's interesting. It's like literally experiencing my childhood, like from a different perspective, it feels like every time I go back.

SPEAKER_04 3:32

Things look uh smaller now.

SPEAKER_03 3:35

Um yeah, well, kind of, but also some things take more significance. Like there's buildings that I never really thought twice about that I've gone back since, like within the last year and just became a tourist. It's like, hmm, what's this thing, you know? Um, having that approach on life. I'm like, oh, you know, North Platte. Growing up, I was like, man, there's nothing to do here. And I mean, uh, it's not like there's so much stuff to do there, but at the same time, it's like there is adventure to be found. Because last time I went, it felt like this vacation where I'm like discovering all this stuff, and I've lived there, you know.

SPEAKER_04 4:11

Oh, heck yeah, heck yeah. I mean, uh, I love going back to hometown. I I'm a drive-arounder. Okay, yeah, you know, I'll just drive around. I love taking the back roads out in the gravel roads, you know, all that kind of stuff. I yeah, you know, when I go home, I don't really go town, I go just travel or yeah. Uh but well, you know, and then you started doing food reviews. Kind of. How just first off, I know that it's it's the question, but why? I mean, do what what inspired you? What uh I mean, man, these are not normal questions for me, but like you're pretty direct. Like, yeah, uh, how, how, what let you think you could do this?

SPEAKER_03 5:00

Um, I think when I moved here, I started making music. Because I didn't I was too late to play football, and I'd played sports my whole life. So I was like too late for football that season, so I just was doing a lot of sitting around and like thinking. And so essentially I just started making music, and then I got this computer through some crazy situation, just knowing the right person, and I was like, okay, now I have to learn how to produce. I have to learn how to, you know, I just, you know, when you're getting given an opportunity, it's like maximizing that opportunity to elevate yourself much, you know. So I did that all through high school. Love music, love connecting with people, then after high school, continued on, went to college for like a semester and a half, and then dropped out. My dad's an educator. Um, it was an interesting time, you know. Oh yeah, that's not gonna be a fun dinner time conversation. And he so my dad lives in New York City, he's lived in New York since I was 10. So I've been going out there, visiting every summer, and then growing up with my mom. So that's been my dynamic. But I think going to New York helped me see what's possible if people could just, you know, over time and just also talking about it earlier today with a friend. Like, I think it's so important for us to just do different things because that's how we learn more about ourselves and like everything around us. Yeah, yeah. Wow. Oh, yeah, yeah. Hey. Yeah, yeah, I got you. And yeah, um thank you. Right over here. Yeah, I think essentially uh I just got to a point where I was just wanted to live my life, you know. I was living not just live the life that my parents might have thought I needed to live, because my dad's an educator, you know, going to college, like that's the right thing. I was a good student. But I knew I wanted to create and like do something that I'm, you know, not that school's bad, it just didn't make sense for me at the time. So I just left. Started making music way more, diving deeper into recording, audio, um, just being a better artist, learning the business. And then I moved to New York in 2019, went through some stuff, uh just learned more about myself, you know, being on this journey of doing different things, and moved back, started a recording studio, and I had a recording studio for four years called Simply Dope Studios on the north side of Lincoln, and then that's when I was working at a job. I was working on client work, and I had this client situation that was a close friend of mine, and we just did not see the eye to eye. It just, I don't know, went all bad while working on her project. I lost my job because I was working on her stuff so late. Yeah. Uh ended up losing this job and not wanting to do client work, so those are both my incomes. And I'm like, all right, I'm gonna Uber. So I started Ubering, driving Uber, and I'd be out there long hours and I'd need to eat. And I was like, I need to support local if I'm gonna be out eating, spending money. I shouldn't even be spending this money, but I also gotta keep driving so I can keep making this money. You know, yeah, yeah, yeah, yeah, yeah, yeah. And I just stopped at Blessing Tie one day and I remember being in there and Blessing Tie, is that down West A Street? No, that's uh that's Asian taste. Uh Blessing Tie is on North 27th by Superior Oh yeah yeah yeah yeah yeah yeah yeah. But yeah, they um had this I was eating like fried rice or egg noodles or something, and they're so good, and I nobody was in there, and I was like, why is nobody in here? Like we I need to somehow like get people in here, and um so I just like made a page and uh order like or I didn't even make a page, I just posted a picture on my personal Facebook and wrote a little bit about it. People were like, oh wow, like I never heard about this place, never heard about this place. You need to go here, you need to go here. And I was like, wow, I've never got like this kind of traction. So I was like, maybe I should make a page.

SPEAKER_04 9:12

That North 27th Street uh corridor is uh quite the uh uh it's a it's an amazing journey if you want. You could take a journey on that. Uh that's real. I mean, even someplace like Perfect Diner, it looks it doesn't look like a diner, it just looks like a brick shed, and then you go in there and it's all completely crazy and good food, good all that kind of stuff.

SPEAKER_03 9:45

I'd argue 27th Street has the best food. I mean, this is uh just off 27th Street, if you think about it. Oh, yeah, yeah. So I think it counts, but 27th Street I think has my favorite food. Uh uh Patoouche. Patoche, yeah. Patoouche is amazing. I like Golden Chickens, the new place, the Golden Chickens. Where's that at? It's across from LES, uh old Big Daddy's Pizza.

SPEAKER_04 10:12

Oh, okay, okay, yeah.

SPEAKER_03 10:14

Oh, okay.

SPEAKER_04 10:15

North of Menards. Yeah, yeah, yeah, yeah, yeah. Right north of Menards and the Creek.

SPEAKER_03 10:20

Um that's like my favorite restaurant right now. But yeah, perfect diner. Yeah, Mung Town.

SPEAKER_04 10:29

Uh the what's the place that took over that moved and took over the uh uh god dang it. Village Inn that was right there. That place was pretty good. Uh Tialetti's? Yeah, Tialetti's, yeah, yeah. I'm not good with names. Yeah. Um have you ever had the pizza from uh oh god uh 27 to south of Vine or north of Vine, right past uh Walgreens up there on the on the on the west side. It's a crazy looking building. It's got a crazy deco sign. It's like uh a Mediterranean market in there.

SPEAKER_03 11:15

They have a oh the pizza from uh is it called Al Nor? Or no no no it's a means something like that. It's like a grocery store, but there's yeah, yeah. Uh food on the other side, yeah. Yeah. I've I've never had the pizza from there, but I knew it was brick oven pizza. I think what I saw on the menu.

SPEAKER_04 11:36

Yeah, they uh I know they just had a fire there, so I I hope they're still in business. I hope so too. Uh not sending people someplace that's not, you know. Right. But yeah, North 27th Street. I mean, the more I think about it as we're sitting here talking, the more I'm like, holy crap, you're right. You know, I mean you got Hong Kong on I mean uh King Kong. King Kong North Oh Hong Kong's on uh 27th too, but King Kong's out north, you know. Yeah. Even Cracker Barrel. Yeah, Cracker Barrel is basic, but it does the job. It's a fine dining uh cafe, breakfast, you know, you can find something you're gonna like there.

SPEAKER_03 12:14

Yeah. Yeah, there are quite I mean 27th Street is also the biggest street in Lincoln, so like O Street, and then there's 27th Street.

SPEAKER_04 12:23

Man, I'm trying to down well, I guess I guess uh oh, I guess the Korean barbecue is on 14th Street. God dang it.

SPEAKER_03 12:34

Um yeah?

SPEAKER_04 12:35

Hell yeah.

SPEAKER_03 12:36

Yeah, yeah. They're great. They're in House at Hawaiian, right in the next plaza. So good.

SPEAKER_04 12:42

Uh both of them. I've always said, because um when uh when we had uh when I was with uh owned a food truck with my friend for a while, uh Hong Kong were like they were like I mean hell yeah was like the first, you know, they were before us and they were just so nice. But I always said that sauce they make, you could put that on a flip-flop. Yeah.

SPEAKER_03 13:03

I'm gonna thank. Can I have some more? Right. You know? Well that is real. The sauces, I when I first tried it, I didn't know what to think. Like just looking at it. And then yeah, once I got into it in the sauces, it was like, oh wow. Like everything's made for each of them. This is really good. Yeah. Flavor explosion. This is great. The hot stripper. You know, I don't think I've had this since. I don't even know. Ever? Probably. No, I had it back when they were 24 hours. Probably 2018.

SPEAKER_04 13:46

Very nice. I missed uh I don't think there's a dine uh uh you I don't think you can get breakfast in Lincoln 24 hours a day right now.

SPEAKER_03 13:54

I think IHOP, maybe. I think IHOP, but that's the only place. It's on the Nord 27 and Superior. Really? Okay, I'm gonna have to check that out. I think I think so. I mean it's like Shoemakers didn't even open 24 hours. There's like nothing open 24 hours anymore. And I I'm grateful though for late night spots. Like uh there's a new spot that just opened up called Whisker Slapper. Well, I've heard of that, yeah. Yeah, they're like right down in the hay market, open late. I appreciate having options late night.

SPEAKER_04 14:26

I uh I might know of that because of you. Okay. I think didn't you put a post up of sarmi sandwich? Yeah. Oh uh Amanda really likes the uh sea berries late night. Okay, yeah, yeah, yeah. Sea berries. They have actual you know eggs and breakfast items. They do have breakfast, that is true.

SPEAKER_03 14:48

Kind of forgot about that. But I'm still sad there's no diner cafe, yeah, something. It was a time when this was open 24 hours because it is great. You can just eat whenever and you know what to expect. I would diners are probably some of my favorite kinds of restaurants.

SPEAKER_04 15:07

100%. I know 100%. Uh oh man, it's talking my language right now because you know, I'm uh I'm uh I'm a I've fully been uh sucked into the cult of the Waffle House.

SPEAKER_02 15:22

Okay.

SPEAKER_04 15:23

I see a Waffle House, I want to go eat Waffle House.

SPEAKER_02 15:25

It's just you know, I've never actually had Waffle House.

SPEAKER_04 15:30

Well I've heard the lure. I mean it's not five-star dining, but it's just a good diner, yeah, yeah. You know, I'm never mad. And then just the the the mit the lure of myth or whatever of the of the uh fights and the you know cooks beating the crap out of the customers, you know, that's uh that alone, you know is hilarious. Yeah, kind of like the hot dog place in Chicago that just yells at you the whole time.

SPEAKER_06 16:04

Yeah, you have to start your way to So New York.

SPEAKER_04 16:08

I've seen you do you did a bunch of reviews in New York, didn't you?

SPEAKER_03 16:11

Yeah, I've done a few. I I have so many more videos for New York that I need to put out. But yeah, New York, it's uh it's an amazing place, and it is kind of hard to even tackle when it comes to food because it's like where do I start?

SPEAKER_05 16:28

You just gotta get lucky.

SPEAKER_03 16:31

Yeah, yeah. And just like on one block, there might be 14 restaurants. It's like even looking at reviews, it doesn't necessarily help. So it's like, yeah, you just have to like take a chance, believe in yourself, yeah, and go for it.

SPEAKER_04 16:47

Um I like the one thing I do like about New York is I like the health uh number on the outside. Oh, yeah, like I love that too. I wish we did that here. It's like, yeah, don't you don't have to worry if you go in this restaurant. Take pride in how clean you keep it. Oh, sorry, eating a bunch here. This is great. I was uh I did not eat anything for lunch today. I had a good breakfast, but no lunch, and I was just excited for this, just waiting.

SPEAKER_06 17:21

Yeah, yeah.

SPEAKER_03 17:22

Usually I don't eat much in the first half of the day at all anymore, anyway.

SPEAKER_04 17:28

Amanda already sent her order. She wants me to take her take out, take home. Yeah. Yeah. She's gonna go with another patty mount. So there's a thing on the podcast. Um uh my uh you could almost call co-host, but uh Matt Steinhausen, he's the official Nebraska historian. Uh he tries his whole thing is he likes he wants to try a patty melt everywhere everywhere he goes. Yeah. Just trying to find the best patty melt in the world, you know.

SPEAKER_03 18:00

I love that. I love that. I need to I need to figure out what my thing is that I want to find the best of.

SPEAKER_04 18:09

It's you know, I think hash browns and pancakes for the biggest.

SPEAKER_03 18:14

I could do hash browns.

SPEAKER_04 18:16

Hash browns, uh, pancakes. Also, um French toast. I am a big uh I like to try onion rings. I mean, if they claim they're homemade, I want to try them. Right. I mean, because I do like a good onion ring. It's not, you know, it's not uh it's not a wing.

SPEAKER_06 18:32

Yeah.

SPEAKER_04 18:33

But it's uh, you know.

SPEAKER_03 18:35

I've seen a guy who does the um he has bean and cheese burritos. Oh. And it's just bean and cheese burritos at a bunch of different places. I'm like, actually, I can get with that. I can get down with that.

SPEAKER_04 18:45

I I uh yeah, 100% down with the bean and cheese burritos.

SPEAKER_03 18:48

It's a very simple thing, never let me wrong.

SPEAKER_04 18:53

So uh you've gotten some Nori uh Nord, I can't even say the word now. Uh uh notorari. Oh my god, notoriety. Notoriety, oh my god. Uh go any yeah, but uh uh you so when you walk into a restaurant, do you feel eyes coming on costume?

SPEAKER_02 19:17

Yeah, for sure.

SPEAKER_03 19:19

Even if they don't say anything, like I might sit there and have a whole meal and not pull out your phone. Not do it, yeah. I might, you know, whatever. And like even if nobody says anything to me, I might get a message later. Hey, I seen you at this restaurant.

SPEAKER_02 19:34

And then you know, it's like what? Like, it feels like everybody's always watching at all times. But like the cooks or yeah, not the wage out.

SPEAKER_03 19:41

Anyone who's in like food service industry, because they probably follow or you know, they're they're looking to see when is he gonna come here? Or you know, because the last thing you want to do is like like I always made the joke, I think it'd be funny if you know you're having like the worst day ever at the restaurant, you're out of everything, and then Keith Lee walks in. You know, it's like that's like the worst, but it just would work like that, probably.

SPEAKER_04 20:13

Um yeah, but and then you know, do you do you purposely not take your phone out sometimes?

SPEAKER_03 20:20

No, I usually will, but I'll try not to. If I I'll have to know that I want to do it before I'm already even in there. Like I know I've eaten the food, I know I'm ready to do this, you know. Um that way I'm not just creating with a what if. Yeah, yeah. You know, it's like a, you know, I know I like this place, that's why I'll come and do it, you know.

SPEAKER_04 20:41

And you tend not to have the influencer uh reaction to eating something, you know, where they eat it, they quiet, they slap the table, they run around the restaurant, they come back, sit down.

SPEAKER_02 20:55

Very few things make me feel like that. If you ever see me do that, just know it's really good. You know. Yeah. I the thing is, I I do the voiceovers, I don't really have any incentive to lie.

SPEAKER_03 21:08

Like just saying places are good if they're not good, like because people are going to come, they're gonna see me in real life and be like, hey, what was up with that place you sent me? I'll be like, dang. I gotta be able to answer and stand behind everything I support, you know? So I that's why I don't even want to post something I don't like. Like, I'd rather just post stuff I like. I'm telling you places to go and the reasons why you should go. So then this page never becomes a place where people find reasons not to go do stuff.

SPEAKER_04 21:40

Well, I mean, you know, you have one trip to restaurant uh B, and it was the worst food, everything was bad. You write a negative review of it, that might have been somebody's dad died. So, you know, they might have had the worst day ever. Might be the best people, you know. That's real.

SPEAKER_03 22:04

Uh one experience you can't really. You can't. You need multiple. Like that's why I also like to try if I can. Try multiple times, but usually if I know I want to feature a restaurant, it's probably gonna show up that second time. If it showed up that well the first time, you know. Um there are some times where it's like I get feedback on, oh, this restaurant has kind of been slacking or whatever, but I I pass that along, you know. I feel like if I'm gonna critique somebody, I need to critique them in the room in a private, you know, not like in front of a bunch of followers. I wouldn't want to be critiqued like that. So I'd rather just, you know, critique straight up and yeah. I don't know. Sometimes too, I'll send too many people somewhere. Like Whisker Slapper had somebody saying, Oh, well, this took forever, they were out of everything. I'm like, you can't really blame them because it's like they're just trying to find their rhythm, and I posted, which is out of the order, that's out of the realm of what usually would happen, and it made them sell out, and then the next day it was like kind of steady, so they maybe they were like, you know, we're prepared, cool. And then that next day they sold out again, and then they doubled their supply, and they're like, We're not gonna sell out, sold out again. So it's like they're trying to figure out, they're trying to figure out their rhythm. You know, you gotta give them some grace.

SPEAKER_04 23:29

Yeah, yeah. I mean, and also people all of a sudden, you you know, people have to also learn right now the the uh the rhythm of the restaurant and the uh review. The somebody gets an amazing review, they're gonna get crushed for the next week or so, you know. So you have to expect things like this. Because they can't change their whole uh supply and everything like that just because they're gonna get you know beat up for a few days.

SPEAKER_03 23:59

Because what if it doesn't? What if they don't get beat up? Then it's like they waste the food.

SPEAKER_04 24:02

So you just gotta play by ear. If it if it slows down a little bit, because you know, not everybody, not everybody eats at the same restaurant every single day. I mean, it's hard to eat the same food, you know, right once a week, once a month, right, you know.

SPEAKER_03 24:19

And especially with like the reviews. There's what's very interesting about my reviews is they take like people find them in waves. So you might see that this thing got a thousand likes this first day, I don't know, two days or whatever. People might not be planning to go until two weeks from now, a week from now. So then it's like the wave is like you can't predict it even. People are like deciding when it works for them to go try this place, and then some people are finding it three months from the time I posted it, yeah, you know, and deciding to go.

SPEAKER_04 24:56

So they might wait, yeah. They might like six months from now go, oh, we're driving right by this restaurant. You remember that review? Exactly. Let's go try this, exactly. You know, I mean, you know, doing I I do appreciate your uh positivity uh so much on the you know, I there's no reason to uh beat somebody up, you know. I mean, if it's warranted, it's warranted, but you know, not a lot of that is warranted. And I think, and I think uh where I appreciate reading reviews and stuff like that, uh uh sometimes it's just like too much.

SPEAKER_06 25:36

Yeah.

SPEAKER_04 25:37

Too much.

SPEAKER_06 25:37

Yeah.

SPEAKER_04 25:38

You know, really, you were mad because they were out of toilet paper.

SPEAKER_06 25:41

Yeah.

SPEAKER_04 25:42

Did you go tell the person they were out of toilet paper? You know, I mean, did somebody else tell, you know, like you should be mad at the person who was there before you. You're not not the staff. Yeah, you know, they're not walking in and out between every person.

SPEAKER_03 25:54

100%. Yeah. Like if you don't communicate, I don't think you have a right to like give this negative review because you're not even communicating. And what I always say is if you didn't say it to the person, you didn't say it. Like if you have all this negative stuff to talk, could you tell the restaurant? You didn't say it. Now you're making up, you know, you're coming later to tell everybody else who is not the person that you are upset with. So yeah.

SPEAKER_04 26:20

Oh, we could go on this topic for a while. Uh, we're gonna take a little break here and we'll be back in a couple minutes.

SPEAKER_05 26:27

Hey, I want to thank Duffy Tavern for being a sponsor of the Slacker Dave Loves Nebraska podcast. I want to thank uh Scott and the whole family uh for uh believing in my uh thing here.

SPEAKER_01 26:39

Uh James, uh tell us why we should come to Duffy's. We should come to Duffy's for original music and for a local community scene. And come and see me and the rest of the people here that are wanting to take care of you, bring you into that community vis-a-vis that local music scene. Come to Duffy's every day. Open every day. Thank you very much. Thank you, Dave.

SPEAKER_05 27:05

Hey, want to give a big thank you to Rick Peters for sponsoring the Slacker Dave Love Nebraska podcast.

SPEAKER_04 27:12

Rick is an independent insurance agent, uh, AMS Insurance Center. The phone number is 402-476-3599. He's a great guy, great personal service.

SPEAKER_05 27:28

Amanda and I have been uh customers of his for years. He just a real good guy. You just you want to come see him.

SPEAKER_04 27:37

But the most important thing about Rick is he is a host of not one but two shows on KZUM 89.3 FM.

SPEAKER_05 27:48

Uh he hosts Rockin' Bones on Friday nights from 6 to 7.30. Rockabilly and all that kind of related fun music.

SPEAKER_04 27:58

And then Tuesday mornings from 6 a.m. to 8 a.m. It's the Sugar Frosted Chocolate Bomb Diggity Good Time Show.

SPEAKER_05 28:07

And you never know what you're gonna hear on there, but you know, they call him Rickabilly.

SPEAKER_04 28:12

I like to call him Rickopedia. He knows a lot. Great shows. Thank you very much. All right, hey, uh, thanks all uh sponsors and uh thanks uh Kane for doing all the putting it together. Yeah, Clean Plate Club, Clean Plate Club, Clean Plate. All right, pancakes aren't finished, but um, you know. Yeah, we know how that goes. They will be, they will be. So, uh woo. Doing all the fancy stuff. Didn't you just have a judge a wing fest or something? Or is that coming up?

SPEAKER_03 28:47

Yeah, I did. I just judged a wingfest 2026. Um, this is my second year doing it.

SPEAKER_04 28:54

So it's it's almost uh better than getting paid.

SPEAKER_03 28:58

Right. Almost if the wings are great. If the wings are great. This year, I don't know. I feel like we need to put out like uh what to do and what not to do for wing fest, because there was a lot of soggy wings. And I was just like, no, that's my least favorite thing.

SPEAKER_04 29:17

Well, you know, it is what it is. You gotta put your thing out, and if the judge, any any competition, if the judge doesn't like Brussels sprouts and you make the world's greatest Brussels sprouts, you just still gotta serve it to them.

SPEAKER_03 29:30

You still gotta serve it, you know. For me, I'm always just like, make your wings and sauce them at the event. That's my that's my two cents. It's the best wings.

SPEAKER_04 29:39

You're telling me they're bringing pans of pre-sauced wings.

SPEAKER_03 29:41

Pre-sauced wings, and so they're soggy by the time they get to anybody.

SPEAKER_02 29:45

Okay, I'm not I'm not for that. Yeah, that's what I'm talking about, but I'm not for that.

SPEAKER_03 29:50

Because the best wings were definitely like, yeah, at least they're done. Yeah. But yeah, the best wings definitely were like not pre-sauced. Sauce in the moment.

SPEAKER_04 30:01

I can't remember him his name right now, but on the Food Network, my favorite judge, he does a thing called like sweet eats or something like that. And uh he's just really crazy, dude. I can't remember his name, but he has the one time he somebody served him something, he goes, You've served me the horror of all horrors. Soggy popcorn. Oh my gosh. That is crazy.

SPEAKER_03 30:24

The best review I've ever heard. That is funny. Because yeah, there are some things, texture, like, no, soggy is one of my least favorite textures.

SPEAKER_04 30:34

I uh I uh I I think I've said it before, but my favorite thing in the world that I've had got to do for the last so many years is uh judge fry bread at the uh Indian Club Pow Wow with uh with uh Native Sounds, Native Voices on K2M. We made we we decided we're making a fry bread contest, so we just wanted to have a fry bread contest, so we just made our own.

SPEAKER_06 30:56

Yeah.

SPEAKER_04 30:57

And so, you know, getting the judge fry bread is that's great. Yeah, yeah, yeah.

SPEAKER_03 31:02

I think my favorite thing to judge was curry flash. Oh. That was a great event. What was that at? Um it was at Sand Hills Oh, the uh event center? Yeah, but the Asian Community Center is who puts it on. Yeah, yeah. And they had like 23 different curries, which was it was tough to get through it all. So they was tough. I think that's the toughest part about judging.

SPEAKER_04 31:28

I'm sure that's something you have to learn how to pace yourself. Pace yourself, right?

SPEAKER_03 31:33

Yeah, like you can't eat all of the sample you're giving because no, you're gonna be so full. But like the eighth thing you try. So, but it is cool. I like that event too because they do different categories, so it's like regular curry drinks that are curry vibes. Oh. Uh, there's a dessert uh curry category, so yeah. What was your some what was your favorite one?

SPEAKER_04 32:02

Do you remember what it was? Sisters tie.

SPEAKER_03 32:05

They won and they were so good. Where's Sister's tie at? Behind Outback on 48th Street. Oh, in the motor food, yeah, yeah, yeah, yeah. So good. Their curry, they have this curry that is just unreal.

SPEAKER_04 32:19

Did they have something before that? Or did they just come out of nowhere and just they didn't know.

SPEAKER_03 32:24

I I don't know, actually. I feel like maybe they had a little like cart or something.

SPEAKER_04 32:29

Okay.

SPEAKER_03 32:30

I remember I I vaguely remember if I I could be wrong, but I'm I vaguely remember them having like a little cart by the old Long Grande Silvers that's now the one restaurant that I would still need to try. Cuban Cuban restaurant.

SPEAKER_04 32:44

Yeah.

SPEAKER_03 32:44

Uh I don't know when if they're opening it back up or when, but I want to definitely get there.

SPEAKER_04 32:48

I do love the uh the Bon Me place behind there.

SPEAKER_03 32:52

Uh uh Bonwich. Bonwich. Yeah. That's that's great eats for a great price. Convenient or consistent.

SPEAKER_04 33:00

Oh, god damn. Any place that serves an egg, you can get an egg on a sandwich. You know what I mean? Yeah, 100%. I want a fried egg on that sandwich.

SPEAKER_03 33:09

That place is definitely one of my go-to's at one point in my life. I haven't really gone there so much recently, but used to I go there all the time.

unknown 33:20

Ooh.

SPEAKER_04 33:21

Um what is uh oh and oh god, I'm still on the the umami uh pancakes that they have, the little purple uh the yeah.

SPEAKER_03 33:30

Uh Ube? Ube. Yeah, Ube. Uh what'd I say, Umami? Yeah. Uh uh, okay. Yeah, those are good.

SPEAKER_04 33:37

Now I'm drilling.

SPEAKER_03 33:39

Yeah, yeah. Yeah. Ooh.

SPEAKER_04 33:43

We love food. We love food. I can talk food all day long. Yeah, food. Uh but so are people like, are you just getting in inundated with messages now wanting you to judge something?

SPEAKER_03 33:58

Uh yes. Or visit a restaurant or yeah. Yeah, yeah.

SPEAKER_04 34:06

You know, how do you say, I don't know what's the word. I mean, I read your post today. I don't know. Today's not the day we're putting this out, but today. Yeah. Uh I like what you said. You know, you're not getting paid by the restaurant.

SPEAKER_03 34:20

I am sometimes. Yeah. But not for the review. Not for the review. Like in the sense of like, you have to qualify for me to want to do work, but I also don't want to do the work for free always. Yeah, yeah. Like, it's a lot of work editing and like coming up with a story if you don't even sometimes they don't have one. It's like they have a story, but they haven't ever told it. So it's like I have to construct it.

SPEAKER_04 34:43

So yeah, you're so, yeah.

SPEAKER_03 34:46

So but like it just depends. Because sometimes I'm inspired to do it. I just never want my page to feel like this burden where I'm like doing this stuff where I'm getting paid for this stuff, and that's what I'm doing. Like, I got to. Like you have to, you know, yeah, like like I want to, like I only want to post what I want to post. I realized last time I went to New York, like I realized, yes, this last time I went to New York that I don't even know if I'm truly like care about being like this food influencer. Like I'm I'm really a curator. I'm a curator. I like curating experiences. I love bringing people together, I love inspiring people to go try new things. Like food influencing is just one of the ways I do it. You know what I mean? Yeah, yeah, yeah.

SPEAKER_04 35:31

That's a you know, that's an art.

SPEAKER_03 35:33

Yeah, there is an art behind that. I think I I just came to a conclusion because I was out there and I was like trying to go eat at restaurants and let's go get some videos, and I was just like, why? But I kind of just want to go eat. You know, like I don't need to get a video every time. Like I just want to go eat and have this experience, and out there I felt like, you know, my existence actually is possibly greater than just food influencing. I'm not stopping myself, but also I just want to have fun with it, you know. And but at the same time, it's just like I I have my I started the page showing people my food travels and my food experiences that I wanted to share.

SPEAKER_06 36:09

Yep.

SPEAKER_03 36:09

Once people started suggesting places for me to go, changed it a little bit. Because then now I'm kind of going to try these places, which I am glad I got put on to them, but also I wasn't ever planning to do that, you know. So then it's like when you spend a lot of time doing a bunch of stuff you didn't plan to do, and like it's just a bunch of work and you're not doing the stuff you want to do, then it's like, okay, I gotta put boundaries, you know. I gotta Yeah, you gotta.

SPEAKER_04 36:34

I mean, you can want to go try someplace that somebody suggested, but you don't, you know, uh yeah, having to do things is like like in my life, I've really, I mean, I've been I say it out loud all the time because I try to remind myself, I never say should. Yeah, could is better than you know, you never say you should do this, you could do this, but much better. I mean, I I catch myself a lot and I'm like, I gotta stop doing that, you know, because nobody should be told what to do. You know, unless it's a specific thing on how to do defuse a bomb or something, you know.

SPEAKER_03 37:14

Right, right, right, right. Just like giving people that freedom to like write their own story, you know. But I think that's a big thing. I also want to lean more into my own story too, because I tell everybody else's story, you know, like I'll tell all these restaurant stories, but like that's why I appreciate you having me on here too. Like, you know, opportunity for me to like talk about what started this and what also is existing at the same time beyond all of this. Like, what's you know? Um, but yeah, I uh but to touch on your point though, yeah, nobody can just like pay me to do a review, like, or tell it, like say good things about the restaurant. There's been plenty of times where people were ready to pay me for a video and I told them no. Like, no, like we'll have to revisit this or something. Not saying no forever, but just not right now. Like, I don't, I can't back this, you know. Maybe I don't like the menu, I don't like how you're executing it, I don't like whatever it may be. And I'm gonna give you time to fix it, do whatever. Or if you don't want to fix it, that's fine. I just can't recommend it, you know.

SPEAKER_04 38:16

But you know, also it might just might not be your thing. Yeah, it might not be your jam, you know. Uh me being a vegetarian, like, yeah, uh, yeah, I'm not gonna review a steakhouse.

SPEAKER_03 38:27

Yeah, 100%.

SPEAKER_04 38:28

I might review their onion rings though. Steakhouse, they do have good onion rings. Um and uh I think by the way, side note, uh I think uh steakhouses need to bring back the candied apple. Have you ever had a candied apple? When I grew up, when I was young, if you went to a steakhouse, they had a candy apple. Oh, wait, yes. It's like a sliced apple, and it's like bright red.

SPEAKER_03 38:51

Yeah, it's kind of like they have that at um Caspo Vina. And I think that was the first time I've ever seen it. But it's a candied apple, and yeah, I was like, whoa. Yeah, I don't know. Yeah, tastes good.

SPEAKER_04 39:02

Heck yeah. Uh I don't even know where I was going there right now because I got sidetracked by the candied apple, and that's all I wanted to do.

SPEAKER_03 39:10

Oh, I think we were talking about sometimes people just got different tastes. Like if you're a vegetarian versus some people or connivores, some people I don't eat pork personally, so a lot of barbecue spots, I you know, you have to take my opinion with a grain of salt because I have never tried the ribs. I never tried the pulled pork. I didn't try, you know, like I can only go off my taste and what I experience, you know. So there's that. I think right now it's just like I'd like to get to a point where I can not have to charge restaurants for my time like by getting the right sponsors, getting the right, you know, situations, partnerships where it's like, okay, cool, my time is out. I can allocate this time. But when it's like I'm managing all this, this is all I do, you know. So curating experiences, event planning. Um, I'm usually not just making a video, I make like a whole campaign.

SPEAKER_04 40:04

Yeah, you know, so it's like doing advertising. Yeah, you know you know, there's a side, yeah. I imagine you're already doing thinking or doing that as a side business, not using your face at all, just setting up somebody else, like running their ad campaign. Yeah, you know, it's like a new new form of an ad agency.

SPEAKER_03 40:26

Right. And just like interweaving it all through the idea of supporting local. So even if it's like, you know, I partnered with uh when I got my laptop, partner with um computer hardware, you know, showing this is where I went and bought my computer because I support local. You know, I could have gone and bought it wherever. Yeah, Best Buy, right next door, you know. Um or the airport, I just partnered with them. That was great. That's awesome. Um but use the Lincoln Airport, you know? Yeah, yeah.

SPEAKER_04 40:57

Like the local last few times I've flown, which is not a lot because I like to drive. I'd rather drive to New York than fly to New York. Yeah. Uh Lincoln's great. It is. I mean, you're in and out like in a second. I mean, even compared to Omaha, which is pretty great too, you know. I mean, yeah. It's not like the only airports they ever suck are like Vegas.

SPEAKER_03 41:21

Super big, yeah.

SPEAKER_04 41:22

Giant monster.

SPEAKER_03 41:24

Vegas when everybody's leaving, and it's like this line, am I gonna make it?

SPEAKER_04 41:28

Sun Sunday at two, you know, it's it's that is rough.

SPEAKER_03 41:34

Yeah, Lincoln Airport's really nice, easy to use, it's convenient. I would much rather fly out of Lincoln than Omaha most days. Just because that little drive, like, I don't know.

SPEAKER_04 41:45

I like yeah just that Uber, that Uber, yeah, you know, is not that bad or lift or whatever.

SPEAKER_03 41:51

I don't have to even park if I don't want to, just get an Uber from the house. It's like ten, fifteen dollars instead of a hundred dollars or whatever. You know, long-term parking, yeah.

SPEAKER_04 42:02

Then you long-term parking, then you gotta walk a mile. Yeah. Oh, yeah. Oh, that's why I like to drive.

SPEAKER_03 42:08

Yeah.

SPEAKER_04 42:09

Um definitely. Um, but yeah. But I mean, yeah, yeah, yeah, yeah, yeah, yeah, yeah. But yeah, by the way, the airport, like they've done so many improvements to that place, too. It's it's super simple. It's very simple, very nice. Even in Omaha, you gotta go upstairs or downstairs, and you know. Right. There's like two more terminals, and you know, the world's gonna end.

SPEAKER_03 42:33

We'll see how it works when it's all said and done. I think if Omaha does not put some restaurants after the security. Somebody brought that up the other day, and I was like, I never really thought about that, but you're right, there are no restaurants past security. Like, it's just the one place that has like super expensive food. They got you granted, but you know. They gotcha. Yeah.

SPEAKER_04 42:58

Gotta make the money.

SPEAKER_03 42:59

Yeah.

SPEAKER_04 43:00

Um, where was I gonna go? Where were we at? We were a long time ago trying to figure out which track I want to put this down. Uh, we were talking about the the contest, and you were doing the with the sister tie one.

SPEAKER_03 43:15

Uh curry just judging, getting asked to do more.

SPEAKER_04 43:18

Um yeah, or what else uh do you have any up coming up? Is there anything? But you know, the food truck event was uh last year. Yeah.

SPEAKER_03 43:29

Yeah, that's like my big thing um right now. Uh no contest, I don't think, coming up. We'll see about curry clash. Usually it's in November, so I don't know. But the food festival, the Here for the Food Fest, uh Taste of Lincoln, that was October 18th last year. We're gonna do it on October 17th and 18th this year. Yeah, yeah. Make it a two day situation and bring out more food trucks so the lines are not as crazy and just activate local support, you know.

SPEAKER_04 43:57

It's crazy. I mean, I remember we did. A few food truck rallies, we called them, or like the five trucks that were in town. Yeah. And we did one at um we're right where Lila Maze here. Okay, yeah. By the way, shout out to Lila Maze. Shout out to Lila Maze. That might that's up there in my top restaurants. Uh uh. My my my review of Lila Maze, all I have to say is if uh I've never done crack in my life, but if cracks anything like their cheesy grits, I would imagine why somebody could get addicted because those cheesy grits are crazy.

SPEAKER_03 44:34

I don't think I that's one of the only things I don't think I've had.

SPEAKER_04 44:36

Oh they're cheesy grits. Oh, and they're and their cornbread. Oh my god. I'm drilling on that stuff. Yeah, but that we did a thing there and it was just massive. We had no idea how many people showed up. Yeah, I mean lines went for like two hours until you sold out.

SPEAKER_03 44:55

People people love a moment to like have like where you kind of have almost made the decision for them what they're gonna eat because you brought all these choices to one spot, and now they get to choose from those spots instead of like thinking about all of the local places that exist, like where am I gonna go for dinner? Like that's a loaded question, you know, versus like come to this event. You have all these options, and it's like, okay, cool. I know I'm gonna want one of these things.

SPEAKER_04 45:21

That's uh one of the things I love about Jazz and June.

SPEAKER_03 45:24

Yeah, Jazz and June is really great.

SPEAKER_04 45:26

That's a great food truck. Shout out to Paige uh food truck uh uh event there because there's so many you know options you're gonna you know.

SPEAKER_03 45:34

Yeah. I can't remember how many they had this year.

SPEAKER_04 45:38

Ten, something like that. So yeah, they it's always a big barbecue place, had the line, had the meta.

SPEAKER_03 45:46

Yeah, when I was there, they had the they were the most popular at the food festival, too. Like they had the craziest line the whole time. They sold the most.

SPEAKER_04 45:54

They're not selling anything, they're selling fancy food. Yeah, it's great. It's nobody else's, you know. They're yeah, it's not normal, it's not just standard. They're taking it one step level. Yeah, but and still great.

SPEAKER_03 46:09

Yeah, shout out to my boys at Meta Modern. Yeah, yeah, yeah, yeah, yeah.

SPEAKER_02 46:13

I see them like almost every week. There you go. Just go stop. Sometimes I can't even eat it every week to be real. I just go and say what's up to them, you know.

SPEAKER_04 46:21

I mean, there's so many food trucks in town, and there's a lot. Uh there's a to me, there's a difference. There's a food truck, and then there's like a trailer. Yeah. Where somebody just parts, yeah, you know. Um which to me, the first you know, trailer, food truck. There was a barbecue guy like on 30, maybe uh not 30, uh, it would have been like right by Harbor Freight up in the corner here, right in that area. There was a guy always just bar Saturday afternoons, he'd have barbecue out there, and then we got a few more trucks, and now there's just people everywhere. But the trailers are a little bit different. Uh didn't uh the Los Hermanos they started on a truck.

SPEAKER_03 47:05

Yeah, and yeah. Now they have a truck in the place and uh another place, don't they? Yeah, they they have one in Grand Island, that's where they originally opened up. Uh Guti, his story is crazy. They have a festival too. He throws a street festival in Grand Island and it's nuts. I went this last year, and it's like half a mile long, it seems like it's so long, like so much stuff going on, and they do it all from the heart of their original location.

SPEAKER_04 47:31

One thing I love about Grand Island is uh my one of my friend's houses up there, you just wait and you just see the people riding by on their buck bikes selling tamales, yeah. And it's just like the best ever.

SPEAKER_03 47:46

Yeah, we love that kind of culture. We need, I think I love that the food trucks are being able to do more as time goes on. From what I've heard. Yeah, it wasn't a little bit of a little bit of like there's so much red tape.

SPEAKER_04 47:58

There was so much red tape in the beginning. And like, I mean, I'm not saying this is a bad thing because every this should happen a lot, but every event you went to, you I mean, that bar truck, we had to get get 10 health inspections that year. That's really every time they go, you had to get a health inspection. It was like, damn, yeah, damn, yeah, you know, over and over and over again. But I mean, we passed every time. I'm not I'm not saying that.

SPEAKER_03 48:25

It's just there, there are, I mean, throwing the festival, I was like, there's so many permits and like things you have to do. And some of the things it's like if you were right outside city limits, you wouldn't have to do that. Like, what's crazy is there's a lot of places that don't even make you have a food handler's permit. Certain county, a lot of counties, you don't have to have one to operate.

SPEAKER_02 48:49

Well, that scares me a little bit. It is, it is kind of crazy. That's crazy.

SPEAKER_04 48:53

Um but you know, I mean they're always working on the cottage laws and yeah, all that kind of stuff, you know. Like levels to permitting and whatnot. Uh yeah, I mean some of the best bread I've ever had was an illegal sale. You know, you know.

SPEAKER_03 49:10

You know? Yeah, for sure. I think about that all the time. Like, somebody's mom is making the best food in Lincoln right now.

SPEAKER_04 49:18

Like, there was I remember there was a guy that was selling like catfish dinners all the time on on Facebook, and then he tried to open up a restaurant and it didn't work out. Didn't work out.

SPEAKER_03 49:29

So tough. That's the I think that's sometimes the tough thing. It's like you can, in the process of getting to where you're going, you might get a lot of support, and then when you get there, you need the support to continue on, and it might be there, it might not. And I think that's one of the things that really inspired me behind doing this, because it's like people are somebody who is fearless enough to go dream big enough to go do this thing, should be supported by their local community because they had the courage to go out and try, you know. Um, my uncle ran a restaurant in Old Town Bellevue called Quick Bite Soul Food, and that's he's one of the main inspirations behind it all too, because he was like the uncle who cooked, he did Thanksgivings, he did all of that. And um, when he opened up his spot, I was just like, wow, he did it. Like he's been talking about it and he he did it. And like you would look up best fried chicken and over there and they would pop up as the first thing. They had like a 4.9 rating out of like over a thousand reviews on Facebook. Like they were really just great food, family-owned, but like I got to see some of the struggles, and like my uncle had kidney disease, he's going to dialysis and running this restaurant, like this crazy, you know, trying to get your your spouse on the same page with you when you're in the midst of running a business, you know, like it is a teamwork thing. Um just like just so much stuff, staffing and bills, insurance, this or that. Like, and then when he passed away, we tried to keep it uh alive. My other uncle, Jeron, and I, and then we had the same cook. We had to basically find a whole new crew, and it was just like the craziest thing. Like, it was not easy, it didn't end up working out. We stayed up for like two months, but you know.

SPEAKER_04 51:19

No, I mean, some people come into certain places just because somebody's there, right? Right. Uh, I always loved uh when uh Lazaris was downtown, the people making your food every single weekday were the owners. Yeah. I mean, they were there every time, and it wasn't just some random staff person, it was the owners that made your food every time. And I think that was part of the charm. Yeah, let alone excellent pizza. Yeah. Uh but you know, they were all great people. They all, you know, they knew everybody that came in, all that kind of stuff. That was important. Like sometimes that face, you could like you literally could have the same. Yeah. You you change the name of Kentucky Fried Chicken. You make the same, you don't change anything else except the name, the the branding, all that kind of stuff. People aren't gonna think it's the same.

SPEAKER_03 52:16

They're not. It's not yeah, yeah, that's real. And I I also think like there's a beauty to people who are so deep in the weeds that they're just like doing the thing, and they might not actually know how to do it, but they're like doing it, you know? Like, um, watch my uncle do all that, and then just any restaurant owners who are like, they might not be a marketer, they might not be a this or that. They just are really good at what they do, the food, the branding might not be that great, the the um social media might not be that great, this or that, but they have great stuff going on, and I think that was really one of the main factors as to why I wanted to start, because I used to help my uncle with his restaurant and making content and like getting videos and pictures of food. And like, if I could take that off of his plate of responsibilities, you know, I would be more than happy to do that. And I feel like doing it even now, even if it's like paid or unpaid, 90% of what I do is unpaid for the most part. If I am getting paid, it's like yay, but most of the time it's not the case. So, like, I'm just like, I just want to be of service to people. I want to make sure they feel like they can dream, that they can do the thing, alleviate some of that pressure. You know, the first the festival last year, everybody who was in that, it was a it was a tribute to my uncle because every single vendor had a similar story in the sense that they were somebody who was in love with food and decided to go into business, not the other way around.

SPEAKER_04 53:50

I stop in uh uh at Surge's gas station every Friday. Yeah. Sometimes I'm a little too early, even for the samosas. Yeah. Uh, but I remember after the the the festival, I asked them and they're like, whoa. You know, like that's a uh if you want to talk about an amazing family restaurant, that is some of the best food.

SPEAKER_03 54:15

Yeah, they're they're amazing. I think we're actually my next event is with them uh on August 16th. We're gonna be doing uh Here for the Story, and it's like a talk show where we sit down kind of like this, get to know somebody's uh story while also trying their food. Um so, like, yeah, we'll sit down with two business owners, two restaurant owners, and have them collaborate on a buffet. So everybody who goes gets to have like a buffet of their food top items or whatever while getting to know their story. So we're doing that August 16th with Amrita from BG's Best and um oh BG's Best.

SPEAKER_04 54:54

I never say the right name.

SPEAKER_03 54:55

No, Surge, yeah, it's it's Surge's gas station, but BG's Best is the restaurant, yeah. But yeah, they're gonna be there and they're bringing their mango ice cream. Their mango ice cream is so good. If you haven't had it, go get it. It's so good. It's three ingredient made in house. Oh really good. But yeah, their story is really cool.

SPEAKER_04 55:16

And I love her paintings.

SPEAKER_03 55:18

Yeah, I mean she's actually a really crazy artist. Yeah.

SPEAKER_04 55:22

Yeah.

SPEAKER_03 55:23

Um, who was the other one going to doing the uh the other person we just confirmed is gonna be William from The Golden Chickens. Okay, okay, which I'm super excited about because like I said, that's my favorite restaurant. Right now, and it's Peruvian food, which I don't feel a lot of people are really hip to what that means and what that is. So it's like cool that he'll be able to put on for his culture in that way and highlight, we can spotlight that. And he came from Peru and wanted to open up this, like share his cuisine, you know, and he did that, and it's really good. He's intentional with it. I just I don't have enough so many great things.

SPEAKER_04 56:02

Where are you hosting that at?

SPEAKER_03 56:03

Um, right now we're confirming, but uh, we've been doing um of the earth florals. Okay. So it's like a flower shop, a local flower shop.

SPEAKER_04 56:10

Oh, yeah, yeah. So there's not a home field advantage or anything like that.

SPEAKER_03 56:13

Yeah, yeah, exactly. Bring it to this third party space, you know, and they get to just like exist and share what they do, and then that that event is getting those people who are there eating the food to actually go visit the business because you've now had the food. So it's like we've broken down that barrier. Just bring the food to these people at this place, get them to go to the place.

SPEAKER_04 56:36

All right, uh, we'll be right back. Hey y'all, I just want to thank uh Rourke's Tavern for sponsoring Slacker Dave Loves Nebraska. Rorks Tavern, it's Lincoln's downtown, it's like a neighborhood bar right in the middle of downtown. We're at 1329 O Street, and uh you know Rourke's I've always described as kind of like the backstage to the Lincoln uh musical community. They do fun things all year round, they got specials every day, they got two pool tables, they do dance parties, they got a chili cook-off every year. So if you just want a nice relaxing time, come on down, see Geordie and the whole family down here at O'Rourke. Thank you.

SPEAKER_05 57:21

Hey, I just want to thank the two bar for sponsoring the Flacker Day Most Nebraska podcast. I I want to thank you a lot for doing this. Uh I appreciate it. Tell people why they should come to the two bar. I mean, where else are you gonna come?

SPEAKER_04 57:35

Not dead right there. All right, thanks, Pete. All right, welcome back. Uh once again, uh, thanks to all the sponsors and all that kind of stuff. Uh big shout out to Amanda. I love you, baby. Uh Amanda. Amanda said she uh sent you to the Talon room. She did. She did. Uh she was the one. Matt, pretty good cook down there. Um doing their thing Tuesday. But so she says hi, by the way. I forgot to tell you that earlier. Maybe maybe I did. What's up, Amanda? Yeah, she's cool. Um so North Platte. We're gonna go to North Platte for a second. That's fine. Uh little um well before we do that, is there anything anything you on your brain lately? Do you want to bring up anything? Do you have any I mean, something rolling around you can't get out? I mean. Um yeah, good answer. Don't bring your wing soggy. Yeah. That's pretty much it. Don't bring your wings soggy, your mantra for the week.

SPEAKER_03 58:44

Uh, you know, take care of yourself. What you consume matters, and understand that everybody has their own story, and sometimes you might not understand their story looking out from the outside, you know? So whether it be a restaurant, whether it be, you know, a restaurant has a bad day, well, like you said earlier, you never know what they could be going through that day. Um, give people grace, extend grace. Um, not all influencers are the same, like myself. I don't even necessarily feel like an influencer. I I sit in that seat, but I do so much more, you know. I feel like I'm so much more than that. Um yeah.

SPEAKER_04 59:22

You're bringing you uh yeah, you're not like a food influencer in the way that you're calling up the restaurant and saying, hey, I want to come eat there, pay for my meal, and I'll do a post. That quite possibly could be the most disgusting thing in the world. Yeah, yeah. I mean, why would you want to trust that person as a you know a reviewer? I mean, I think when I what you know, reviewers, you gotta know who your reviewer is, and you gotta trust your reviewer, and you also gotta know what they don't like.

SPEAKER_02 59:55

Right.

SPEAKER_04 59:55

And if there's something they don't like for a reason like I don't like this because it's got sauerkraut on it.

SPEAKER_06 1:00:01

Yeah.

SPEAKER_04 1:00:01

Or thousand, I don't like this patty milk because it's got thousand island dressing on it. Right. Uh uh, but maybe somebody else goes, Oh, I want to eat that one because it's got the thousand island dressing. There's a, there's a my wife, Amanda likes thousand island dressing, and Matt doesn't like thousand island dressing, so that's the only reason I'm using that one.

SPEAKER_03 1:00:20

Yeah, because I got the background. That's true. Or like I love olives. I might say something's great, and you might hate olives. You know, like I'm not gonna go there because it's really olive heavy, you know. Ultimately, for me, I didn't I kind of don't even necessarily call myself like a food reviewer. I really am just like a promoter of stuff, but I'm curating the stuff I'm promoting is only stuff that I want to promote. So like I think that's what makes it like special. Like, okay, no, I can actually trust that because I'm not gonna just won't post it if I don't like it. Yeah. I'll be I'm an open book, gotta be honest. Um, you know? Yeah. I think it just got to a point at some point too. Uh I was doing everything for free. Like I'll do, I was doing videos, whatever, for free, and it was cool. And then I had a restaurant take screenshots of my video and use it to set their restaurant for sale for like half a million dollars. And I'm like, I did not get paid to do that.

SPEAKER_02 1:01:24

Like I didn't get paid to do that. And if you end up selling off of my photos, like that's and it wasn't even photos, it's a video that you screenshot. You could have taken your own photos.

SPEAKER_03 1:01:33

But like, I was like, nah, like I have to, I need to put some kind of fee in place that's like just respects the boundary of what I'm doing. Like, if I'm bringing art to the table, you're asking me to use my creativity to do whatever you're you know needing, whatever. But that's not gonna stop you if you really want to do it though, right? Like, like if somebody didn't have the money and I still love the place, I'm gonna still do the video. But I'm just like, hey, this is how this is how I value my energy that I'm putting forth. You know, ultimately, I just want there to be an energetic exchange. Did you respect my energy? Did you respect the time and effort that I'm putting in? There's a call. We gotta answer the call. The call is coming from within the house. I don't know.

SPEAKER_04 1:02:19

It almost sounds like a fire alarm. Or someone's um somebody's alarm on their trucks really loud. Oh yeah, yeah.

SPEAKER_03 1:02:31

But yeah, um, yeah, no, I've never, it's never been a situation of, oh, somebody doesn't have the money, I'm not gonna do the review, no. I'm not gonna do the video. I don't think that's ever the situation. It's just like a hey, if you're able to help me continue to be able to help people, please do. Because at some point it's like I'm not, you know, it's nice to be a nice guy, but if it's me sacrificing my own well-being for it, I don't know if it's really a healthy thing to be doing.

SPEAKER_04 1:02:59

No, no. And and I don't think people quite understand how many YouTube views you have to have. Or whatever.

SPEAKER_03 1:03:08

You have to make so much to make money off of social media.

SPEAKER_04 1:03:11

Yeah, yeah. Yeah, you're not you're not getting rich off YouTube views.

SPEAKER_03 1:03:18

I because literally this month, a typical month, like this month, I have 1.2 million views on Facebook. $200 is what that pays. About $200 for it. Yeah, and it's $200. I'm grateful. I'll be able to pay my phone bill. You know what I'm saying?

SPEAKER_02 1:03:34

Like pay my phone bill and maybe get a bite to eat afterwards, but then you know pay for the next restaurant.

SPEAKER_03 1:03:39

Exactly. Exactly. But that's not enough to pay rent. It's not enough to, you know, all the time that I'm spending on editing and just finding, taking time to find new places too. Because like at the end of the day, I'm doing a service of helping people figure out where to spend their dollars. So you don't have to go risk it.

SPEAKER_04 1:03:58

And you're gonna have to wanna eat there too. I understand that. You know, you're just like oh, we're gonna go, we're gonna go this way.

SPEAKER_03 1:04:06

Yeah. I gotta want to. And sometimes I might, like I said, I won't say no, especially if it's just money situation. I won't say no, just maybe like a not right now.

SPEAKER_04 1:04:17

You know, right. Yeah, I do love uh, I do love uh uh even just snapping a picture when you snap a picture someplace.

SPEAKER_03 1:04:26

Yeah, that's I think that's fair. You know, that's fair. And I've never I never charge for that ever. Like I'm just snapping a picture and I'm just showing off what's going on. I'll talk about it. Like I said, the reviews are always free.

SPEAKER_04 1:04:37

I mean, that's the secret review now for people to know. Like, if he just took a picture of something and just said this was great food and didn't make a whole video, that means that restaurant was really good.

SPEAKER_02 1:04:48

Yeah, yeah, yeah, yeah.

SPEAKER_04 1:04:49

You know, you got it.

SPEAKER_02 1:04:50

Not that the other ones weren't, but you know, yeah.

SPEAKER_04 1:04:52

Like the hack. If I take a point, yeah, you're right. The Keenan eats hack. Yeah. He knows the secrets. Uh so okay, we're gonna go, we're gonna uh we're gonna we're gonna do a little things I like to do every podcast. Uh we're gonna start with uh North Platte, Nebraska. Yeah. I know it's been a while since you've been there, but if we're going to North Platte, where are we eating?

SPEAKER_03 1:05:21

I think right now I know you have a million. What is that one place called? Gay gay uh 40? Okay. Is that what it's called? I don't know. I don't know anything about it. It's a steakhouse. It's a steakhouse. I don't know why I can't remember what its name is, but sorry, y'all. Yeah, it's a it's a good steakhouse, so I'd say it's probably the one of the best steakhouses between here and Colorado.

SPEAKER_04 1:05:53

Oh, nice, right?

SPEAKER_03 1:05:54

It's uh yeah, they they they're good. Last time I checked anyway. Otherwise, yeah. Pennies diner.

SPEAKER_04 1:06:02

There you go. Like a real diner?

SPEAKER_03 1:06:05

Yeah. It's like it's like a silver train car. Silver, yeah. Diner.

SPEAKER_04 1:06:10

Oh. Yeah, I'm all for the train card.

SPEAKER_03 1:06:14

It's been there for so long. But yeah, it's solid.

SPEAKER_04 1:06:17

That's probably the only diner I want to be shiny.

SPEAKER_03 1:06:19

Yeah.

SPEAKER_04 1:06:20

Is a train card diner. Yeah, yeah, yeah. You know. I mean, I like uh we've we've talked about before, you know, if the table doesn't wiggle a little bit, yeah, is it really that good of a place?

SPEAKER_02 1:06:33

You don't have to uh recenter it with a napkin under the leg. Yeah, I want that.

SPEAKER_04 1:06:39

Uh but you know, a good I'm gonna go back and track. We were talking about restaurants and your uncle and all that kind of stuff. And you know, that made me think about like those legendary barbecue places in Texas that are just like open one day a week and stuff like that, you know. Like a place like that couldn't make it. They couldn't staff, you know, like they only so I I don't I'm almost thinking maybe, you know, because that's kind of like the food truck thing, you know, like this is how much we have, this is the day we're selling it. You want it, you want it, you don't, you don't. But if you're trying to do it seven days a week, that's a lot of that's a lot of hoping and praying, you know. The smaller restaurant, I think, is the way to go anymore. You're gonna open a restaurant. I don't know if I would open a restaurant, it's huge, but you got yeah, yeah. Make it so it's busy.

SPEAKER_03 1:07:38

Yeah, you can almost like manufacture your business. I think that's why food trucks have been able to see like a rise. You don't have as much of overhead, but you also get to choose your hours and choose when it's available for people. But then I think something that's a struggle with food trucks is the consistency. People finding consistent times to be out. Yeah, yeah, yeah. Because the best food trucks are like the food trucks that are doing the best, find a consistent time schedule. You know, like Meta Modern, they're out at Meta White Elm every Wednesday.

SPEAKER_06 1:08:08

Yeah.

SPEAKER_03 1:08:08

No matter what, every Wednesday I'm gonna see them at White Elm unless they post that they're not gonna be, but more often than not, they will. They might be on code on Thursday.

SPEAKER_04 1:08:16

Just gotta watch their schedule, but you know, the kid that's that's the problem about you say you're gonna be from there from 10 to 2, and you and you're not getting business, so you leave at one.

SPEAKER_03 1:08:28

And I was gonna be there at 1 30, because that's when I could get there.

SPEAKER_04 1:08:32

Yeah.

SPEAKER_03 1:08:33

Yeah.

SPEAKER_04 1:08:33

That's a tough thing about the food truck. And also, really, the food truck, you know, say you have one event on a weekend.

SPEAKER_06 1:08:40

Yeah.

SPEAKER_04 1:08:42

It just goes to waste after that.

SPEAKER_06 1:08:44

Yeah.

SPEAKER_04 1:08:45

So you have to be, you have to hopefully get your inventory just right. So you run out of stuff because, you know, a week later, your stuff's not gonna last a week later.

SPEAKER_06 1:08:56

Right.

SPEAKER_04 1:08:56

You know, a lot of food trucks don't have, you know, they are making everything in the truck. It's not like they have freezers in the truck.

SPEAKER_03 1:09:04

Right.

SPEAKER_04 1:09:05

You know, it's a tough, it's a tough thing.

SPEAKER_03 1:09:08

It's a strategy game, really. There's so many different ways to go about it. Resources to have, whether you want to have a brick and mortar food truck or both, that's a nice combo sometimes if you have enough staff. You have to have staff though to staff it and make it make sense.

SPEAKER_04 1:09:23

But the the uh the trailer style. The trailer style. You know, if you have a food truck that's a trailer style, that's we're always here every day, except if we're not.

SPEAKER_03 1:09:34

Yeah, yeah.

SPEAKER_04 1:09:35

We got a catering or we got a food truck event, you know. Yeah. It's a tough, that's a tough, oh my god. It's just the restaurant business itself.

SPEAKER_03 1:09:43

Yeah, it is tough. So I'm like, any way I can help, I'm like, I'm gonna, you know, that's my whole thing, is like no matter who I work with, what I do, like I just want to be adding value, taking taking stress off of your plate, so you can put like food there. You can put, you know, the things that fulfill you, you know. Yeah. Um yeah, just helping people get the word out. If that's all sometimes all people need is just for you to just say something. That just everything, yeah. It's open. It exists.

SPEAKER_04 1:10:13

Yeah. This is what this thing is you drive by every day.

SPEAKER_03 1:10:16

Exactly. Look at look at inside here. People were like, wow, what I live next door.

SPEAKER_04 1:10:21

And I've never been. I'm gonna throw perfect diner out there. Have you been in perfect diner?

SPEAKER_03 1:10:26

Yeah, yeah. The outside compared to the inside? Different experiences. Trying to think who what's the most trying to think if there is any like outlier, like places that are like that that don't look like what they are on the outside.

SPEAKER_04 1:10:42

Yeah.

SPEAKER_03 1:10:43

I don't know. Either way, it's like, yeah, I feel you.

SPEAKER_04 1:10:46

Um all right, let's go back to North Platte. Yeah. All right, I know it's been a long time, but where are we getting ice cream?

SPEAKER_03 1:10:52

Ice cream, you're gonna go to Cody Park. Cody Park? Cody Park in the summertime. You're gonna go to a concession stand and get the ice cream from there. That's what I would do.

SPEAKER_04 1:11:01

Nice, nice. Uh uh uh adult beverages.

SPEAKER_03 1:11:05

Adult beverages, you probably go to PAL's, I think it's a brewery. Yeah. Um PAL's or um, what's the what's the other place?

unknown 1:11:15

Yeah, yeah.

SPEAKER_03 1:11:16

Cedar Room. They have good drinks.

SPEAKER_04 1:11:18

Nice, nice, nice, yeah. Uh going out, hanging out, North Platte. What are what what's some of the coolest things in North Platte? What do people want to go see if they're there?

SPEAKER_03 1:11:30

Um maybe like the Golden Spike Tower in the yard. You know, seeing the biggest stranger yard in the world. You know, I guess there's that. Uh if it's summertime depending on when it is, uh Nebraska land days, it's a really big country festival. Um, we got country music artists and rodeos and all kinds of stuff.

SPEAKER_04 1:12:01

Uh hidden adren hidden what's the hidden gem of North Platte? Hidden Gem of North Platte.

SPEAKER_03 1:12:10

In your mind. I think it's Lake Lake Maloney. Lake Maloney is the hidden gem in North Platte to me because I grew up I grew up on Lake Maloney and it's just like 10 miles south of North Platte, but it's like it's a cool experience.

SPEAKER_04 1:12:28

Yeah, yeah.

SPEAKER_03 1:12:29

It's really cool.

SPEAKER_04 1:12:29

Um Sandpit Lake or what what kind of lake is it?

SPEAKER_03 1:12:33

It's like a uh there's an inlet and outlet, but it's uh man-made uh NRD kind of lake, probably like yeah, from the Platte Rivers or whatever. Yeah, yeah, flood management. Yeah, yeah. It's it's it's nice. Uh grew up on the lake. Oh, that'd be cool. That'd be a great experience. Yeah, we had this little cafe out there growing up. Um, this couple used to run it, and they made these oatmeal cookies, and we would take our dollars or whatever, and my brothers and sisters, and we'd just go and uh get cookies if we could, or some if we really had money, like we had like five to ten bucks as a child, like we'd get a breakfast, you know. You could afford some eggs and toasts.

SPEAKER_04 1:13:17

Oh wow, yeah, yeah.

SPEAKER_03 1:13:18

Yeah, it was good. They had they had good food over there, but it's not there anymore. Uh that's kind of like you know, places like this, they remind me of like that, you know, simple small town diner.

SPEAKER_04 1:13:30

You drive into a lot of those, a lot of towns on the outskirts, you could tell that at one time there was a diner. Even in the middle of the country, like like between some towns, there was like something there, a steakhouse or something. All right, we're gonna move to Lincoln. And I know this is tough for you. I don't even know if I want to do Lincoln because I don't want to I don't want to uh I can't ask these questions.

SPEAKER_03 1:13:53

Uh well, what are we going to do? No, I think if there's anywhere I could tell people to go to eat right now, it's gonna be the golden chicken. Yeah, I would give it right after that it would be Fatouche. Yeah. Patouche would be the next place because they have the best falafel. And it just hits in any scenario. I just like it. I love it.

SPEAKER_04 1:14:18

Good falafel there. Yeah. Uh uh, I do like the fact that downtown Lincoln, 14th and 0. Yeah, you can get a falafel in four different restaurants within like a block of each other. And every single one of them is great. Yeah. You know, PETA and Nun, man, that's super nice too. Yeah, taking the they just took off. Like, I don't know how their business is doing, but their menu is amazing. Everything I have from there. Um downtown Lincoln, that's a hard place, especially now with all the construction going on. You know, even door dashing is, you know, tough out of there. I feel sorry for all those restaurants.

SPEAKER_03 1:14:58

Hopefully, they come out on the brighter side and come out of it. Because it seems like it'll be really nice.

SPEAKER_04 1:15:04

I'm going with the uh one step back for two steps forward. Because all the stuff they're doing, the water mains, the sewer lines, that's more important than that's more important than any of the top stuff they're doing.

SPEAKER_02 1:15:15

Yeah.

SPEAKER_04 1:15:16

Yeah. But I hope they it's gonna look nice. I'm gonna be excited about it. But uh uh, even like you even since I've been here, the amount of business the amount of businesses that used to be downtown that had all these workers that would you know fill up these restaurants for lunches now that don't you know it's like no, it's a completely different they're out, you know. Lincoln Benefit Life used to be downtown, then they moved out into the south.

SPEAKER_03 1:15:42

Especially since the pandemic, like it changed everything how people interact with going out and I'm gonna shout out the the Laszlo boys again.

SPEAKER_04 1:15:50

They closed Lazlow's downtown like a month before the pandemic hit. I mean, it's just timing award number one right there. I mean, I was sad that they were leaving and I ate there like the last three days are open, but you know, yeah, uh man, there's so many. I miss miss Heiners. Oh my god. Okay. So we're back to uh Lincoln. Uh where are we going to drink?

SPEAKER_03 1:16:17

Um either the sitch or the other room.

SPEAKER_04 1:16:23

Okay, yeah, yeah.

SPEAKER_03 1:16:24

I think those are like they have very high quality craft cocktails. Or Kate Martin. That's a third.

SPEAKER_04 1:16:32

Where's that one at?

SPEAKER_03 1:16:33

That's in that's under the O Street Bridge. Okay, yeah, yeah. In the back behind the thing. Behind is Occidental, but in the front is Kate Martin. Okay, but they're both great, actually. I've been to the Occidental, and that was that was I'm like, this is not Lincoln, Nebraska. Yeah, this Occidental is actually one of my most frequented places. Actually, I I guess I say those as far as like if you're like wanting crap cocktails, if you're just wanting like a dive bar experience and good good drinks too, like I think my favorite place is probably Versus Arcade Bar.

SPEAKER_04 1:17:04

That's where I go. Yeah, yeah.

SPEAKER_03 1:17:05

I'll go there and play Frogger.

SPEAKER_04 1:17:07

Nice, nice, nice, nice, nice. All right, so uh, where are we getting ice cream in Lincoln? Probably four cu creamery. Yeah, yeah. Yeah, yeah. Have you been to the dairy store?

SPEAKER_03 1:17:20

I have not. All right. I need to try it. I hear everybody I asked about ice cream the other day on my page and had hundreds of comments. I might in so many places.

SPEAKER_04 1:17:29

I think this might be my most commented thing on the whole podcast, but the sweet corn ice cream.

SPEAKER_03 1:17:34

I've heard that they said that on the on the on the comments. Sweet corn ice cream. I thought somebody was crazy for that.

SPEAKER_04 1:17:41

No. Is it so good? Uh yeah. It's possibly my favorite ice cream ever. Okay. The UNL there store sweet corn ice cream. I'm gonna have to check it out. It's oddly addictive to me.

SPEAKER_03 1:17:53

Yeah.

SPEAKER_04 1:17:54

But you know, then it's like.

SPEAKER_03 1:17:58

It's almost like uh like caramel sometimes. It's like sweet and salty. Yeah, yeah, yeah. I'm getting you. I'm converting it. What about caramel, caramel corn ice cream? Oh man.

SPEAKER_04 1:18:11

Not soggy corn. Yeah, not as I know. All right. Um what's your hidden gem of Lincoln? Anything.

SPEAKER_03 1:18:23

Hidden gem of Lincoln. Oh, that's such a that is such a loaded. That's loaded. You know, you can always say there's too many I can't answer. And there are too many. It is very hard to answer. I think one of the most not, I mean slept on like things. A couple couple places. I'd say in Jim Lincoln for sure. It's like yeah, culture on another level. Um, and a whole experience. Yeah.

SPEAKER_04 1:19:10

The food is amazing, but it's just a beautiful place to be.

SPEAKER_03 1:19:14

Yeah, yeah. It's like you feel you're supportive of community just being in there. Just because there's so much art, there's so much like expression and community. Um, it's really a pillar, I would say. And if people don't know about it, they don't even understand like the structure of what it is. Um I would say that. There's I feel like I'm always finding hidden gems of businesses though, so it's kind of tough.

SPEAKER_04 1:19:44

Yeah. Alright, so and then the last question, we're going. Someone's coming to Nebraska for a vacation. Anywhere in the state of Nebraska, they're coming for a vacation. Where are you sending them?

SPEAKER_03 1:20:02

Ummaha. Omaha? There's food. There's so much food. There's so much food. Omaha is a top ten foodie destination in the country. Um, they have the most restaurants per capita out of anywhere in the United States. And I think there's a lot of great food. Uh I say Omaha and not necessarily a specific restaurant, because it's all up to what your tastes are. But you can find most of what you're looking for probably in Omah. And I'll probably send you to uh I feel like it was Old Town Bellevue. They have this uh obstacle course thing. It's like a zipline.

SPEAKER_00 1:20:44

Oh yeah, yeah.

SPEAKER_03 1:20:45

Yeah, it's a zipline place. Really fun, very cool. Otherwise, if I'm going western Nebraska, probably Lake McConaughey. This is huge. It's nuts. Giant. Like what is this? What is this thing? I think it's nuts.

SPEAKER_04 1:21:03

I can't remember. Uh Matt told me, I can't remember. There's a town uh buried underneath Lake McConaughey. Uh we just did a couple podcasts ago. That's crazy. I'm gonna have to watch it. I think the last podcast before this one, we just did it on Crounce, Nebraska. Okay, is where uh and it is located where Branch Stoke is. Right. There was a town called Crowns, and they had to move out and they buried the town.

SPEAKER_03 1:21:28

That's crazy. That is crazy. And made a lake.

SPEAKER_04 1:21:30

See, and like I'm really big on stories and context and figuring out why things are the way they are and what existed before, and I feel like I I might I might as well just uh promote my uh my good friend Matt Steinhausen's uh book. Uh he wrote it this book, just got came out. Uh I think you can get it at Fancy and Fancy Baby Meyer's Cork and Bottles, too. Uh called The Unauthorized Biography of Lincoln, Nebraska. We like unauthorized biographies. Good good stories, good uh history. Uh yeah.

SPEAKER_03 1:22:04

Yeah.

SPEAKER_04 1:22:05

That's great. Oh, uh if you want to know backstories on buildings and stuff like that, yeah.

SPEAKER_03 1:22:12

I actually I found this old hotel. The first ever hotel was running water and electricity on O Street. Oh. And it's above, it's above um O'Rourke's, all the way down to the smoke shop. Oh, yeah, yeah, the yeah, and there's a hotel above all of that.

SPEAKER_04 1:22:32

Um above, you know where the parish project is?

SPEAKER_03 1:22:35

Yeah.

SPEAKER_04 1:22:36

Uh that used to be a flop house. So uh when I worked at Duffy's before it got turned into the parish, it was still what it was, so it was like all these little tiny rooms, and then there was like uh a communal bathroom. That's crazy. And you know, like a so it was like, you know, rent a room for a night or whatever. That makes sense. Flop house, I think the technical terms.

SPEAKER_03 1:23:01

Yeah. No, this other place was like a hotel, and it's like had these elaborate like stairs design. I was like, dang, I was being nosy one day. Well, but there's a lot of stories.

SPEAKER_04 1:23:14

You know, on the comments after this comes out, I'm sure Matt's gonna fill us in all the names and stuff like that, which I hope he does. Yeah, but hey, I just want to say thanks for coming. Thanks for doing this. I you know, I I uh uh thank you so much for giving me the time, you know, you being a famous guy and everything like that. Yeah, hey, I love good food, you know, I love conversations and and your thoughts on the hot stripper? What was it?

SPEAKER_03 1:23:39

This was great. This was the best, this was the best uh experience with the hot stripper plate.

SPEAKER_02 1:23:46

You're not I know this is gonna sound crazy if you're just like listening and you don't know what the hot stripper is, but this plate is really good over here at Highway Dunner.

SPEAKER_04 1:23:54

Yeah, yeah.

SPEAKER_02 1:23:55

All right, brother. Yeah, thank you.

SPEAKER_04 1:23:56

Until next time. Yeah. All right. Party uh, hey, be excellent to each other and party on the kids.