{"version":"1.0.0","segments":[{"speaker":"Chris Spear","startTime":0.0,"endTime":3.09,"body":"What do you know"},{"speaker":"Chris Spear","startTime":0.0,"endTime":3.09,"body":"about stuffed ham? Have you ever"},{"speaker":"Chris Spear","startTime":3.09,"endTime":6.36,"body":"eaten Maryland fried chicken? Do"},{"speaker":"Chris Spear","startTime":3.09,"endTime":6.36,"body":"you have an opinion about crab"},{"speaker":"Chris Spear","startTime":6.36,"endTime":9.54,"body":"cakes, how to cook them? What"},{"speaker":"Chris Spear","startTime":6.36,"endTime":9.54,"body":"kind of breading to use, if any"},{"speaker":"Chris Spear","startTime":9.54,"endTime":13.02,"body":"at all? Those are all very hot"},{"speaker":"Chris Spear","startTime":9.54,"endTime":13.02,"body":"topics. On today's show, I have"},{"speaker":"Chris Spear","startTime":13.02,"endTime":15.6,"body":"Cara Mae Harris, who has been"},{"speaker":"Chris Spear","startTime":13.02,"endTime":15.6,"body":"exploring the culinary history"},{"speaker":"Chris Spear","startTime":15.6,"endTime":19.77,"body":"of Maryland on her blog old line"},{"speaker":"Chris Spear","startTime":15.6,"endTime":19.77,"body":"plates since 2010. If you're"},{"speaker":"Chris Spear","startTime":19.77,"endTime":21.99,"body":"into culinary history,"},{"speaker":"Chris Spear","startTime":19.77,"endTime":21.99,"body":"especially that of the Mid"},{"speaker":"Chris Spear","startTime":21.99,"endTime":25.68,"body":"Atlantic this shows for you."},{"speaker":"Chris Spear","startTime":21.99,"endTime":25.68,"body":"This is Chris spear, and you're"},{"speaker":"Chris Spear","startTime":25.68,"endTime":27.84,"body":"listening to Chefs Without"},{"speaker":"Chris Spear","startTime":25.68,"endTime":27.84,"body":"Restaurants. The show where I"},{"speaker":"Chris Spear","startTime":27.84,"endTime":30.3,"body":"speak with culinary"},{"speaker":"Chris Spear","startTime":27.84,"endTime":30.3,"body":"entrepreneurs and people working"},{"speaker":"Chris Spear","startTime":30.3,"endTime":32.43,"body":"in the food and beverage"},{"speaker":"Chris Spear","startTime":30.3,"endTime":32.43,"body":"industry outside of a"},{"speaker":"Chris Spear","startTime":32.43,"endTime":36.0,"body":"traditional restaurant setting."},{"speaker":"Chris Spear","startTime":32.43,"endTime":36.0,"body":"I have 31 years working in"},{"speaker":"Chris Spear","startTime":36.0,"endTime":38.85,"body":"kitchens but not restaurants and"},{"speaker":"Chris Spear","startTime":36.0,"endTime":38.85,"body":"currently operate a personal"},{"speaker":"Chris Spear","startTime":38.85,"endTime":41.55,"body":"chef business throwing dinner"},{"speaker":"Chris Spear","startTime":38.85,"endTime":41.55,"body":"parties in the Washington DC"},{"speaker":"Chris Spear","startTime":41.55,"endTime":45.87,"body":"area. Last year, Kara released a"},{"speaker":"Chris Spear","startTime":41.55,"endTime":45.87,"body":"book titled old line plate, the"},{"speaker":"Chris Spear","startTime":45.87,"endTime":48.3,"body":"same as her blog. It was a"},{"speaker":"Chris Spear","startTime":45.87,"endTime":48.3,"body":"collection of some of her"},{"speaker":"Chris Spear","startTime":48.3,"endTime":50.85,"body":"favorite posts throughout the"},{"speaker":"Chris Spear","startTime":48.3,"endTime":50.85,"body":"years. But it's more of a"},{"speaker":"Chris Spear","startTime":50.85,"endTime":53.85,"body":"historical document than a"},{"speaker":"Chris Spear","startTime":50.85,"endTime":53.85,"body":"straightforward cookbook. Well,"},{"speaker":"Chris Spear","startTime":53.85,"endTime":57.03,"body":"this October Kara is back with a"},{"speaker":"Chris Spear","startTime":53.85,"endTime":57.03,"body":"new cookbook called festive"},{"speaker":"Chris Spear","startTime":57.03,"endTime":60.09,"body":"Maryland recipes. I'm sure many"},{"speaker":"Chris Spear","startTime":57.03,"endTime":60.09,"body":"of you have seen those older"},{"speaker":"Chris Spear","startTime":60.09,"endTime":63.06,"body":"cookbooks that can sometimes be"},{"speaker":"Chris Spear","startTime":60.09,"endTime":63.06,"body":"hard to decipher. In our"},{"speaker":"Chris Spear","startTime":63.06,"endTime":66.09,"body":"discussion, Kara talks about a"},{"speaker":"Chris Spear","startTime":63.06,"endTime":66.09,"body":"recipe that calls for five cents"},{"speaker":"Chris Spear","startTime":66.09,"endTime":69.66,"body":"worth of chocolate. Would that"},{"speaker":"Chris Spear","startTime":66.09,"endTime":69.66,"body":"get you today, like half an"},{"speaker":"Chris Spear","startTime":69.66,"endTime":73.2,"body":"ounce if that I don't think you"},{"speaker":"Chris Spear","startTime":69.66,"endTime":73.2,"body":"could get any. But anyway, for"},{"speaker":"Chris Spear","startTime":73.2,"endTime":75.66,"body":"this book care, I worked with a"},{"speaker":"Chris Spear","startTime":73.2,"endTime":75.66,"body":"recipe developer to make sure"},{"speaker":"Chris Spear","startTime":75.66,"endTime":78.18,"body":"the recipes were ones that"},{"speaker":"Chris Spear","startTime":75.66,"endTime":78.18,"body":"people today could actually"},{"speaker":"Chris Spear","startTime":78.18,"endTime":81.48,"body":"replicate at home. I'm not from"},{"speaker":"Chris Spear","startTime":78.18,"endTime":81.48,"body":"Maryland, but having lived here."},{"speaker":"Chris Spear","startTime":81.48,"endTime":84.39,"body":"16 years now I've really wanted"},{"speaker":"Chris Spear","startTime":81.48,"endTime":84.39,"body":"to learn about the cuisine,"},{"speaker":"Chris Spear","startTime":84.45,"endTime":88.44,"body":"especially since this is where I"},{"speaker":"Chris Spear","startTime":84.45,"endTime":88.44,"body":"cook now. When I first started"},{"speaker":"Chris Spear","startTime":88.44,"endTime":91.65,"body":"looking into Maryland foodways a"},{"speaker":"Chris Spear","startTime":88.44,"endTime":91.65,"body":"decade ago, Karis website was"},{"speaker":"Chris Spear","startTime":91.65,"endTime":93.54,"body":"the first one I found that"},{"speaker":"Chris Spear","startTime":91.65,"endTime":93.54,"body":"really had most of the"},{"speaker":"Chris Spear","startTime":93.54,"endTime":96.81,"body":"information I was looking for"},{"speaker":"Chris Spear","startTime":93.54,"endTime":96.81,"body":"all in one place. I've been in"},{"speaker":"Chris Spear","startTime":96.81,"endTime":99.69,"body":"contact with her over the years,"},{"speaker":"Chris Spear","startTime":96.81,"endTime":99.69,"body":"so I was really glad I could"},{"speaker":"Chris Spear","startTime":99.69,"endTime":102.36,"body":"have her on the show today. We"},{"speaker":"Chris Spear","startTime":99.69,"endTime":102.36,"body":"talked about those classic"},{"speaker":"Chris Spear","startTime":102.36,"endTime":106.05,"body":"Maryland dishes like stuffed"},{"speaker":"Chris Spear","startTime":102.36,"endTime":106.05,"body":"ham, oysters, Maryland fried"},{"speaker":"Chris Spear","startTime":106.05,"endTime":109.92,"body":"chicken, and we really get into"},{"speaker":"Chris Spear","startTime":106.05,"endTime":109.92,"body":"it about crabcakes what should"},{"speaker":"Chris Spear","startTime":109.92,"endTime":113.34,"body":"you be using for them jumbo lump"},{"speaker":"Chris Spear","startTime":109.92,"endTime":113.34,"body":"back then? I'm not gonna give it"},{"speaker":"Chris Spear","startTime":113.34,"endTime":116.31,"body":"away here. But I will say that"},{"speaker":"Chris Spear","startTime":113.34,"endTime":116.31,"body":"carries take on that tends to be"},{"speaker":"Chris Spear","startTime":116.31,"endTime":120.27,"body":"really controversial. And I'm"},{"speaker":"Chris Spear","startTime":116.31,"endTime":120.27,"body":"not sure I agree. But also, do"},{"speaker":"Chris Spear","startTime":120.27,"endTime":124.65,"body":"you put fresh bread in Panko?"},{"speaker":"Chris Spear","startTime":120.27,"endTime":124.65,"body":"saltines? Do you pan fry them"},{"speaker":"Chris Spear","startTime":124.65,"endTime":127.98,"body":"boil them. I wanted to see what"},{"speaker":"Chris Spear","startTime":124.65,"endTime":127.98,"body":"her opinions were and also what"},{"speaker":"Chris Spear","startTime":127.98,"endTime":130.89,"body":"she's seen in her experience"},{"speaker":"Chris Spear","startTime":127.98,"endTime":130.89,"body":"through cookbooks and talking to"},{"speaker":"Chris Spear","startTime":130.89,"endTime":134.91,"body":"people. I've seen Kara's new"},{"speaker":"Chris Spear","startTime":130.89,"endTime":134.91,"body":"book and I think it's great. If"},{"speaker":"Chris Spear","startTime":134.91,"endTime":137.1,"body":"you're interested, I'm going to"},{"speaker":"Chris Spear","startTime":134.91,"endTime":137.1,"body":"link it up in the show notes. As"},{"speaker":"Chris Spear","startTime":137.1,"endTime":139.74,"body":"always, so you can get your own"},{"speaker":"Chris Spear","startTime":137.1,"endTime":139.74,"body":"copy of festive Maryland"},{"speaker":"Chris Spear","startTime":139.74,"endTime":143.07,"body":"recipes. I think that anyone who"},{"speaker":"Chris Spear","startTime":139.74,"endTime":143.07,"body":"loves food history, even if"},{"speaker":"Chris Spear","startTime":143.07,"endTime":146.22,"body":"you're not from this area will"},{"speaker":"Chris Spear","startTime":143.07,"endTime":146.22,"body":"really enjoy the episode. So I'm"},{"speaker":"Chris Spear","startTime":146.22,"endTime":149.55,"body":"gonna get out of the way and let"},{"speaker":"Chris Spear","startTime":146.22,"endTime":149.55,"body":"you get to it. But before I go,"},{"speaker":"Chris Spear","startTime":149.58,"endTime":152.34,"body":"if you finish this episode, and"},{"speaker":"Chris Spear","startTime":149.58,"endTime":152.34,"body":"you're thinking, wow, I'd love"},{"speaker":"Chris Spear","startTime":152.34,"endTime":154.38,"body":"to learn more about Chefs"},{"speaker":"Chris Spear","startTime":152.34,"endTime":154.38,"body":"Without Restaurants. What's"},{"speaker":"Chris Spear","startTime":154.38,"endTime":158.28,"body":"next? Besides working your way"},{"speaker":"Chris Spear","startTime":154.38,"endTime":158.28,"body":"through the other 204 episodes,"},{"speaker":"Chris Spear","startTime":158.43,"endTime":161.28,"body":"I'd like to direct you to the"},{"speaker":"Chris Spear","startTime":158.43,"endTime":161.28,"body":"chefs without restaurants.org"},{"speaker":"Chris Spear","startTime":161.31,"endTime":164.67,"body":"website. From there, you'll be"},{"speaker":"Chris Spear","startTime":161.31,"endTime":164.67,"body":"able to find my Instagram, which"},{"speaker":"Chris Spear","startTime":164.67,"endTime":167.4,"body":"is at Chefs Without Restaurants,"},{"speaker":"Chris Spear","startTime":164.67,"endTime":167.4,"body":"and sign up for the Chefs"},{"speaker":"Chris Spear","startTime":167.4,"endTime":170.1,"body":"Without Restaurants newsletter"},{"speaker":"Chris Spear","startTime":167.4,"endTime":170.1,"body":"where I share cooking content"},{"speaker":"Chris Spear","startTime":170.1,"endTime":173.22,"body":"and recipes. You'll also be able"},{"speaker":"Chris Spear","startTime":170.1,"endTime":173.22,"body":"to join our private Facebook"},{"speaker":"Chris Spear","startTime":173.22,"endTime":175.98,"body":"group for culinary entrepreneurs"},{"speaker":"Chris Spear","startTime":173.22,"endTime":175.98,"body":"as well as find links to some of"},{"speaker":"Chris Spear","startTime":175.98,"endTime":178.74,"body":"my favorite products. And this"},{"speaker":"Chris Spear","startTime":175.98,"endTime":178.74,"body":"show is made possible with the"},{"speaker":"Chris Spear","startTime":178.74,"endTime":181.62,"body":"help of our sponsors. So the"},{"speaker":"Chris Spear","startTime":178.74,"endTime":181.62,"body":"episode will be coming right up"},{"speaker":"Chris Spear","startTime":181.68,"endTime":183.42,"body":"after those sponsor messages."},{"speaker":"USPCA AD","startTime":183.0,"endTime":186.39,"body":"Are you a personal"},{"speaker":"USPCA AD","startTime":183.0,"endTime":186.39,"body":"chef looking for support and"},{"speaker":"USPCA AD","startTime":186.39,"endTime":189.87,"body":"growth opportunities? Look no"},{"speaker":"USPCA AD","startTime":186.39,"endTime":189.87,"body":"further than the United States"},{"speaker":"USPCA AD","startTime":189.87,"endTime":193.53,"body":"personal chef association. With"},{"speaker":"USPCA AD","startTime":189.87,"endTime":193.53,"body":"nearly 1000 members across the"},{"speaker":"USPCA AD","startTime":193.53,"endTime":197.22,"body":"US and Canada, USPCA provides"},{"speaker":"USPCA AD","startTime":193.53,"endTime":197.22,"body":"liability insurance"},{"speaker":"USPCA AD","startTime":197.31,"endTime":201.57,"body":"certification lead generation"},{"speaker":"USPCA AD","startTime":197.31,"endTime":201.57,"body":"and more. Consumers can trust"},{"speaker":"USPCA AD","startTime":201.57,"endTime":204.84,"body":"that their meal experience is"},{"speaker":"USPCA AD","startTime":201.57,"endTime":204.84,"body":"ensured and supported by USPCA."},{"speaker":"USPCA AD","startTime":205.77,"endTime":210.06,"body":"And now for a limited time, save"},{"speaker":"USPCA AD","startTime":205.77,"endTime":210.06,"body":"$75 on new membership and get"},{"speaker":"USPCA AD","startTime":210.06,"endTime":213.18,"body":"your premier listing on hire"},{"speaker":"USPCA AD","startTime":210.06,"endTime":213.18,"body":"chef by using the code"},{"speaker":"USPCA AD","startTime":213.21,"endTime":222.45,"body":"TaxBreak2023 at uspca.com. Plus,"},{"speaker":"USPCA AD","startTime":213.21,"endTime":222.45,"body":"if you have products or services"},{"speaker":"USPCA AD","startTime":222.45,"endTime":225.6,"body":"to sell chefs and their clients"},{"speaker":"USPCA AD","startTime":222.45,"endTime":225.6,"body":"showcase your business on hire"},{"speaker":"USPCA AD","startTime":225.6,"endTime":230.55,"body":"chef and USPCA websites with our"},{"speaker":"USPCA AD","startTime":225.6,"endTime":230.55,"body":"great introductory packages. To"},{"speaker":"USPCA AD","startTime":230.55,"endTime":233.22,"body":"learn more about membership"},{"speaker":"USPCA AD","startTime":230.55,"endTime":233.22,"body":"advertising or partnership"},{"speaker":"USPCA AD","startTime":233.25,"endTime":240.15,"body":"opportunities, call Angela at"},{"speaker":"USPCA AD","startTime":233.25,"endTime":240.15,"body":"1-800-995-2138. Extension 705 or"},{"speaker":"USPCA AD","startTime":240.15,"endTime":244.41,"body":"email aprather@uspca.com"},{"speaker":"Chris Spear","startTime":245.82,"endTime":247.68,"body":"Hey, Kara, welcome"},{"speaker":"Chris Spear","startTime":245.82,"endTime":247.68,"body":"to the show. Thanks so much for"},{"speaker":"Chris Spear","startTime":247.68,"endTime":248.46,"body":"coming on today."},{"speaker":"Kara Mae Harris","startTime":248.49,"endTime":250.05,"body":"Thank you so"},{"speaker":"Kara Mae Harris","startTime":248.49,"endTime":250.05,"body":"much for having me."},{"speaker":"Chris Spear","startTime":250.29,"endTime":252.33,"body":"I'm so excited to"},{"speaker":"Chris Spear","startTime":250.29,"endTime":252.33,"body":"talk to you about Maryland"},{"speaker":"Chris Spear","startTime":252.33,"endTime":255.99,"body":"foodways. I really you're the"},{"speaker":"Chris Spear","startTime":252.33,"endTime":255.99,"body":"person I need to be speaking to"},{"speaker":"Chris Spear","startTime":255.99,"endTime":256.89,"body":"about this, I think"},{"speaker":"Kara Mae Harris","startTime":257.01,"endTime":259.56,"body":"yeah, likewise,"},{"speaker":"Kara Mae Harris","startTime":257.01,"endTime":259.56,"body":"I was really excited. I know I'm"},{"speaker":"Kara Mae Harris","startTime":259.56,"endTime":261.72,"body":"a little different than some a"},{"speaker":"Kara Mae Harris","startTime":259.56,"endTime":261.72,"body":"lot of the guests that you have"},{"speaker":"Kara Mae Harris","startTime":261.72,"endTime":265.89,"body":"on your show. But I think that"},{"speaker":"Kara Mae Harris","startTime":261.72,"endTime":265.89,"body":"I'm also kind of a outsider to"},{"speaker":"Kara Mae Harris","startTime":265.89,"endTime":269.85,"body":"the culinary establishment and"},{"speaker":"Kara Mae Harris","startTime":265.89,"endTime":269.85,"body":"doing my own thing. So"},{"speaker":"Chris Spear","startTime":270.21,"endTime":272.37,"body":"I'm not from here."},{"speaker":"Chris Spear","startTime":270.21,"endTime":272.37,"body":"I'm from the Boston area"},{"speaker":"Chris Spear","startTime":272.4,"endTime":275.76,"body":"originally but I've been down in"},{"speaker":"Chris Spear","startTime":272.4,"endTime":275.76,"body":"Maryland now. I guess it's 16"},{"speaker":"Chris Spear","startTime":275.76,"endTime":278.97,"body":"years I think this summer. You"},{"speaker":"Chris Spear","startTime":275.76,"endTime":278.97,"body":"know so I really wanted to learn"},{"speaker":"Chris Spear","startTime":278.97,"endTime":282.6,"body":"about Maryland food and cooking"},{"speaker":"Chris Spear","startTime":278.97,"endTime":282.6,"body":"because growing up there and"},{"speaker":"Chris Spear","startTime":282.6,"endTime":285.36,"body":"then I lived in Pennsylvania so"},{"speaker":"Chris Spear","startTime":282.6,"endTime":285.36,"body":"Pennsylvania is getting a little"},{"speaker":"Chris Spear","startTime":285.36,"endTime":288.21,"body":"closer. You know we have like"},{"speaker":"Chris Spear","startTime":285.36,"endTime":288.21,"body":"the scrapple belt and things"},{"speaker":"Chris Spear","startTime":288.21,"endTime":291.0,"body":"like that. But I didn't really"},{"speaker":"Chris Spear","startTime":288.21,"endTime":291.0,"body":"know a lot about Maryland food"},{"speaker":"Chris Spear","startTime":291.0,"endTime":294.57,"body":"and cooking and for me I felt it"},{"speaker":"Chris Spear","startTime":291.0,"endTime":294.57,"body":"was important both as a chef"},{"speaker":"Chris Spear","startTime":294.57,"endTime":297.03,"body":"cooking for people but also on a"},{"speaker":"Chris Spear","startTime":294.57,"endTime":297.03,"body":"personal level because it's so"},{"speaker":"Chris Spear","startTime":297.03,"endTime":299.97,"body":"interesting and you know when I"},{"speaker":"Chris Spear","startTime":297.03,"endTime":299.97,"body":"started digging in a few years"},{"speaker":"Chris Spear","startTime":300.0,"endTime":304.08,"body":"ago, I found your website I"},{"speaker":"Chris Spear","startTime":300.0,"endTime":304.08,"body":"think anyone looking for"},{"speaker":"Chris Spear","startTime":304.38,"endTime":307.14,"body":"information on Maryland food and"},{"speaker":"Chris Spear","startTime":304.38,"endTime":307.14,"body":"cooking is probably going to"},{"speaker":"Chris Spear","startTime":307.14,"endTime":311.76,"body":"stumble on your site. So you"},{"speaker":"Chris Spear","startTime":307.14,"endTime":311.76,"body":"have a blog, old line plate,"},{"speaker":"Chris Spear","startTime":311.79,"endTime":314.94,"body":"love the play on words there. I"},{"speaker":"Chris Spear","startTime":311.79,"endTime":314.94,"body":"think that's really funny. But"},{"speaker":"Chris Spear","startTime":314.94,"endTime":318.45,"body":"you've been collecting Maryland"},{"speaker":"Chris Spear","startTime":314.94,"endTime":318.45,"body":"recipes and putting together a"},{"speaker":"Chris Spear","startTime":318.45,"endTime":320.73,"body":"database and search for for a"},{"speaker":"Chris Spear","startTime":318.45,"endTime":320.73,"body":"while. How long have you been"},{"speaker":"Chris Spear","startTime":320.73,"endTime":321.39,"body":"doing this now,"},{"speaker":"Unknown","startTime":321.66,"endTime":326.31,"body":"I first started the"},{"speaker":"Unknown","startTime":321.66,"endTime":326.31,"body":"blog in 2011. But kind of like"},{"speaker":"Unknown","startTime":326.31,"endTime":329.52,"body":"many blogs abandoned it. And"},{"speaker":"Unknown","startTime":326.31,"endTime":329.52,"body":"then I worked on the database in"},{"speaker":"Unknown","startTime":329.52,"endTime":333.6,"body":"between and have been pretty"},{"speaker":"Unknown","startTime":329.52,"endTime":333.6,"body":"consistently logging since 2014."},{"speaker":"Unknown","startTime":333.63,"endTime":334.14,"body":"Now,"},{"speaker":"Chris Spear","startTime":334.71,"endTime":338.79,"body":"now, why is that"},{"speaker":"Chris Spear","startTime":334.71,"endTime":338.79,"body":"what brought you into Maryland"},{"speaker":"Chris Spear","startTime":338.79,"endTime":339.39,"body":"food."},{"speaker":"Unknown","startTime":340.35,"endTime":346.11,"body":"Um, I always have to"},{"speaker":"Unknown","startTime":340.35,"endTime":346.11,"body":"have an obsession kind of. 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So I"},{"speaker":"Unknown","startTime":404.22,"endTime":407.61,"body":"have those little folksy"},{"speaker":"Unknown","startTime":404.22,"endTime":407.61,"body":"stories, we did pickling and"},{"speaker":"Unknown","startTime":407.61,"endTime":409.98,"body":"things like that. But I"},{"speaker":"Unknown","startTime":407.61,"endTime":409.98,"body":"definitely wasn't one of those"},{"speaker":"Unknown","startTime":409.98,"endTime":413.88,"body":"people who really starts to"},{"speaker":"Unknown","startTime":409.98,"endTime":413.88,"body":"learn the, I don't think I"},{"speaker":"Unknown","startTime":413.88,"endTime":417.33,"body":"really started to learn the"},{"speaker":"Unknown","startTime":413.88,"endTime":417.33,"body":"basics of good cooking until I"},{"speaker":"Unknown","startTime":417.33,"endTime":420.87,"body":"started doing this project. And"},{"speaker":"Unknown","startTime":417.33,"endTime":420.87,"body":"using old recipes, you"},{"speaker":"Unknown","startTime":420.87,"endTime":424.26,"body":"absolutely have to learn how to"},{"speaker":"Unknown","startTime":420.87,"endTime":424.26,"body":"cook like a chef, basically,"},{"speaker":"Unknown","startTime":424.29,"endTime":427.95,"body":"because they're not real"},{"speaker":"Unknown","startTime":424.29,"endTime":427.95,"body":"instructions. So that's kind of"},{"speaker":"Unknown","startTime":427.95,"endTime":431.85,"body":"when I really started to get a"},{"speaker":"Unknown","startTime":427.95,"endTime":431.85,"body":"little bit more of a, you know,"},{"speaker":"Unknown","startTime":431.85,"endTime":434.1,"body":"become more of a all around food"},{"speaker":"Unknown","startTime":431.85,"endTime":434.1,"body":"person, I think,"},{"speaker":"Chris Spear","startTime":434.7,"endTime":436.11,"body":"yeah, we're"},{"speaker":"Chris Spear","startTime":434.7,"endTime":436.11,"body":"definitely going to talk about"},{"speaker":"Chris Spear","startTime":436.11,"endTime":440.22,"body":"that. Learning to read old"},{"speaker":"Chris Spear","startTime":436.11,"endTime":440.22,"body":"recipes and a little bit because"},{"speaker":"Chris Spear","startTime":440.22,"endTime":442.77,"body":"I have that too, whether it's"},{"speaker":"Chris Spear","startTime":440.22,"endTime":442.77,"body":"taking your grandmother's"},{"speaker":"Chris Spear","startTime":442.77,"endTime":445.56,"body":"recipes, or something you find"},{"speaker":"Chris Spear","startTime":442.77,"endTime":445.56,"body":"in a book, it's not always easy"},{"speaker":"Chris Spear","startTime":445.56,"endTime":450.03,"body":"to follow. But you know, I think"},{"speaker":"Chris Spear","startTime":445.56,"endTime":450.03,"body":"cooking, I don't wanna say"},{"speaker":"Chris Spear","startTime":450.03,"endTime":452.49,"body":"cooking has fallen out of"},{"speaker":"Chris Spear","startTime":450.03,"endTime":452.49,"body":"fashion. But I run into people"},{"speaker":"Chris Spear","startTime":452.49,"endTime":455.28,"body":"all the time now who don't know"},{"speaker":"Chris Spear","startTime":452.49,"endTime":455.28,"body":"how to cook, you know,"},{"speaker":"Chris Spear","startTime":455.52,"endTime":458.28,"body":"especially my grandmother's"},{"speaker":"Chris Spear","startTime":455.52,"endTime":458.28,"body":"generation, someone in the"},{"speaker":"Chris Spear","startTime":458.28,"endTime":461.13,"body":"family knew how to cook. But now"},{"speaker":"Chris Spear","startTime":458.28,"endTime":461.13,"body":"I work as a personal chef and"},{"speaker":"Chris Spear","startTime":461.13,"endTime":464.97,"body":"going in people's homes. People"},{"speaker":"Chris Spear","startTime":461.13,"endTime":464.97,"body":"are astounded by what I think"},{"speaker":"Chris Spear","startTime":464.97,"endTime":467.4,"body":"are some pretty basic things"},{"speaker":"Chris Spear","startTime":464.97,"endTime":467.4,"body":"that I do. And I'm just"},{"speaker":"Chris Spear","startTime":467.4,"endTime":472.29,"body":"surprised at how little cooking"},{"speaker":"Chris Spear","startTime":467.4,"endTime":472.29,"body":"now on the other side, we also"},{"speaker":"Chris Spear","startTime":472.29,"endTime":475.23,"body":"have the extreme now where"},{"speaker":"Chris Spear","startTime":472.29,"endTime":475.23,"body":"people are like, he's an"},{"speaker":"Chris Spear","startTime":475.23,"endTime":477.78,"body":"accountant, but he is also"},{"speaker":"Chris Spear","startTime":475.23,"endTime":477.78,"body":"making pasta at home. And it's"},{"speaker":"Chris Spear","startTime":477.78,"endTime":480.18,"body":"like better than some of the"},{"speaker":"Chris Spear","startTime":477.78,"endTime":480.18,"body":"chefs and restaurants. So I see"},{"speaker":"Chris Spear","startTime":480.18,"endTime":483.33,"body":"it on both sides. But just it"},{"speaker":"Chris Spear","startTime":480.18,"endTime":483.33,"body":"seems to be a you know, for a"},{"speaker":"Chris Spear","startTime":483.33,"endTime":485.79,"body":"number of years, people really"},{"speaker":"Chris Spear","startTime":483.33,"endTime":485.79,"body":"weren't interested in cooking"},{"speaker":"Chris Spear","startTime":485.79,"endTime":488.97,"body":"that much. Yeah, it's not, at"},{"speaker":"Chris Spear","startTime":485.79,"endTime":488.97,"body":"least not at home. Maybe"},{"speaker":"Unknown","startTime":489.12,"endTime":491.58,"body":"we also have an"},{"speaker":"Unknown","startTime":489.12,"endTime":491.58,"body":"interesting thing now. And I"},{"speaker":"Unknown","startTime":491.58,"endTime":494.82,"body":"guess for the last, you know,"},{"speaker":"Unknown","startTime":491.58,"endTime":494.82,"body":"few decades where recipes have"},{"speaker":"Unknown","startTime":494.82,"endTime":500.97,"body":"become such a science that"},{"speaker":"Unknown","startTime":494.82,"endTime":500.97,"body":"people can cook at home and make"},{"speaker":"Unknown","startTime":500.97,"endTime":503.49,"body":"a lot of great food but never"},{"speaker":"Unknown","startTime":500.97,"endTime":503.49,"body":"really learned how to cook."},{"speaker":"Unknown","startTime":504.39,"endTime":508.38,"body":"Because you're just following"},{"speaker":"Unknown","startTime":504.39,"endTime":508.38,"body":"that recipe, which was how I you"},{"speaker":"Unknown","startTime":508.38,"endTime":510.12,"body":"know, first got into this"},{"speaker":"Unknown","startTime":508.38,"endTime":510.12,"body":"thinking I would follow"},{"speaker":"Unknown","startTime":510.12,"endTime":513.96,"body":"everything line by line. And"},{"speaker":"Unknown","startTime":510.12,"endTime":513.96,"body":"that, you know, went downhill"},{"speaker":"Unknown","startTime":513.96,"endTime":519.21,"body":"pretty fast. And I had to learn"},{"speaker":"Unknown","startTime":513.96,"endTime":519.21,"body":"learn the basics for myself. But"},{"speaker":"Unknown","startTime":519.21,"endTime":522.6,"body":"yeah, I think, you know, just"},{"speaker":"Unknown","startTime":519.21,"endTime":522.6,"body":"throwing stuff together on a"},{"speaker":"Unknown","startTime":523.02,"endTime":526.92,"body":"nightly basis from what you have"},{"speaker":"Unknown","startTime":523.02,"endTime":526.92,"body":"is not as common as it used to"},{"speaker":"Unknown","startTime":526.92,"endTime":527.31,"body":"be."},{"speaker":"Chris Spear","startTime":527.82,"endTime":529.77,"body":"Well, you know,"},{"speaker":"Chris Spear","startTime":527.82,"endTime":529.77,"body":"you're kind of touching out"},{"speaker":"Chris Spear","startTime":529.77,"endTime":532.38,"body":"there like that intuitive"},{"speaker":"Chris Spear","startTime":529.77,"endTime":532.38,"body":"cooking. Right? And also using"},{"speaker":"Chris Spear","startTime":532.38,"endTime":536.31,"body":"up what you have on hand. I"},{"speaker":"Chris Spear","startTime":532.38,"endTime":536.31,"body":"think previous generations there"},{"speaker":"Chris Spear","startTime":536.31,"endTime":540.24,"body":"was very much a no waste kind of"},{"speaker":"Chris Spear","startTime":536.31,"endTime":540.24,"body":"thing, right? So it's like this"},{"speaker":"Chris Spear","startTime":540.24,"endTime":544.11,"body":"soup is whatever vegetables you"},{"speaker":"Chris Spear","startTime":540.24,"endTime":544.11,"body":"have in the fridge meat scraps"},{"speaker":"Chris Spear","startTime":544.11,"endTime":547.71,"body":"you have I'm sure you've seen a"},{"speaker":"Chris Spear","startTime":544.11,"endTime":547.71,"body":"lot of that type of cooking in"},{"speaker":"Chris Spear","startTime":547.71,"endTime":551.19,"body":"your encounters with some of"},{"speaker":"Chris Spear","startTime":547.71,"endTime":551.19,"body":"these older recipes. Am I right"},{"speaker":"Chris Spear","startTime":551.19,"endTime":551.58,"body":"there?"},{"speaker":"Unknown","startTime":551.67,"endTime":554.01,"body":"Yeah. But what's"},{"speaker":"Unknown","startTime":551.67,"endTime":554.01,"body":"interesting is when it makes it"},{"speaker":"Unknown","startTime":554.01,"endTime":557.82,"body":"in a recipe form, I think people"},{"speaker":"Unknown","startTime":554.01,"endTime":557.82,"body":"really want to put the best"},{"speaker":"Unknown","startTime":557.85,"endTime":562.5,"body":"version of it on paper, so it"},{"speaker":"Unknown","startTime":557.85,"endTime":562.5,"body":"might call for specific things."},{"speaker":"Unknown","startTime":562.89,"endTime":565.65,"body":"But as I started to think about"},{"speaker":"Unknown","startTime":562.89,"endTime":565.65,"body":"it, I remember I made a chowder"},{"speaker":"Unknown","startTime":565.65,"endTime":570.21,"body":"recipe one time from Mrs."},{"speaker":"Unknown","startTime":565.65,"endTime":570.21,"body":"Kitching, Smith Island cookbook"},{"speaker":"Unknown","startTime":570.21,"endTime":573.6,"body":"and I happen to have a real"},{"speaker":"Unknown","startTime":570.21,"endTime":573.6,"body":"awkward mount of corn leftover"},{"speaker":"Unknown","startTime":573.6,"endTime":576.36,"body":"and I put it in, you know, and"},{"speaker":"Unknown","startTime":573.6,"endTime":576.36,"body":"I'm like, am I ruining this? Or"},{"speaker":"Unknown","startTime":576.36,"endTime":579.3,"body":"am I actually being more"},{"speaker":"Unknown","startTime":576.36,"endTime":579.3,"body":"authentic by just putting it in"},{"speaker":"Unknown","startTime":579.3,"endTime":582.39,"body":"there because I have it. But I"},{"speaker":"Unknown","startTime":579.3,"endTime":582.39,"body":"don't think that maybe they"},{"speaker":"Unknown","startTime":582.39,"endTime":584.73,"body":"would write it in the recipe if"},{"speaker":"Unknown","startTime":582.39,"endTime":584.73,"body":"it wasn't something that they"},{"speaker":"Unknown","startTime":584.73,"endTime":587.19,"body":"thought would be the best"},{"speaker":"Unknown","startTime":584.73,"endTime":587.19,"body":"version that they want people to"},{"speaker":"Unknown","startTime":587.19,"endTime":590.52,"body":"have. But that's not necessarily"},{"speaker":"Unknown","startTime":587.19,"endTime":590.52,"body":"the version you're eating every"},{"speaker":"Unknown","startTime":590.52,"endTime":594.72,"body":"night. You know, I make beans"},{"speaker":"Unknown","startTime":590.52,"endTime":594.72,"body":"and greens a lot and it could be"},{"speaker":"Unknown","startTime":594.72,"endTime":598.26,"body":"any bean in any green and I'm"},{"speaker":"Unknown","startTime":594.72,"endTime":598.26,"body":"sure there's a supreme"},{"speaker":"Unknown","startTime":598.32,"endTime":600.54,"body":"combination. You know those"},{"speaker":"Unknown","startTime":598.32,"endTime":600.54,"body":"white beans some kale or"},{"speaker":"Unknown","startTime":600.54,"endTime":604.44,"body":"something, but at home, it's"},{"speaker":"Unknown","startTime":600.54,"endTime":604.44,"body":"just whatever I have whatever"},{"speaker":"Unknown","startTime":604.44,"endTime":606.72,"body":"sausage goes in there. So I love"},{"speaker":"Chris Spear","startTime":606.72,"endTime":608.49,"body":"it. I have one of"},{"speaker":"Chris Spear","startTime":606.72,"endTime":608.49,"body":"those recipes. I was doing"},{"speaker":"Chris Spear","startTime":608.49,"endTime":611.64,"body":"cooking classes here in"},{"speaker":"Chris Spear","startTime":608.49,"endTime":611.64,"body":"Frederick and we had a recipe"},{"speaker":"Chris Spear","startTime":611.64,"endTime":615.36,"body":"and that is based I think it was"},{"speaker":"Chris Spear","startTime":611.64,"endTime":615.36,"body":"like cherry so kale and black"},{"speaker":"Chris Spear","startTime":615.36,"endTime":618.39,"body":"IPAs, I actually think it was"},{"speaker":"Chris Spear","startTime":615.36,"endTime":618.39,"body":"like a serious eats Kenji recipe"},{"speaker":"Chris Spear","startTime":618.39,"endTime":621.54,"body":"or something. But I told people"},{"speaker":"Chris Spear","startTime":618.39,"endTime":621.54,"body":"like, do not stick to this. Like"},{"speaker":"Chris Spear","startTime":621.54,"endTime":625.05,"body":"if you have cannelini beans, if"},{"speaker":"Chris Spear","startTime":621.54,"endTime":625.05,"body":"you have chickpeas, if it's"},{"speaker":"Chris Spear","startTime":625.05,"endTime":627.57,"body":"summer, and you've got swiss"},{"speaker":"Chris Spear","startTime":625.05,"endTime":627.57,"body":"chard or something else use that"},{"speaker":"Chris Spear","startTime":627.57,"endTime":630.48,"body":"if you don't like spice and like"},{"speaker":"Chris Spear","startTime":627.57,"endTime":630.48,"body":"Cerrito, Italian sausage, if"},{"speaker":"Chris Spear","startTime":630.48,"endTime":632.79,"body":"you're vegetarian, just leave"},{"speaker":"Chris Spear","startTime":630.48,"endTime":632.79,"body":"out the meat, you know, and, and"},{"speaker":"Chris Spear","startTime":632.79,"endTime":635.49,"body":"just like it's a good base,"},{"speaker":"Chris Spear","startTime":632.79,"endTime":635.49,"body":"right? That trio of sausage"},{"speaker":"Chris Spear","startTime":635.49,"endTime":639.39,"body":"greens and beans is something"},{"speaker":"Chris Spear","startTime":635.49,"endTime":639.39,"body":"that I always have at least"},{"speaker":"Chris Spear","startTime":639.42,"endTime":642.36,"body":"those base ingredients in my"},{"speaker":"Chris Spear","startTime":639.42,"endTime":642.36,"body":"pantry and just kind of like"},{"speaker":"Chris Spear","startTime":642.36,"endTime":645.24,"body":"when I teach people how to cook."},{"speaker":"Chris Spear","startTime":642.36,"endTime":645.24,"body":"I teach them to be pretty"},{"speaker":"Chris Spear","startTime":645.24,"endTime":646.71,"body":"flexible with those recipes."},{"speaker":"Unknown","startTime":647.04,"endTime":649.74,"body":"Yeah, exactly. So then"},{"speaker":"Unknown","startTime":647.04,"endTime":649.74,"body":"when you go to write it down,"},{"speaker":"Unknown","startTime":649.77,"endTime":653.16,"body":"especially if you were writing"},{"speaker":"Unknown","startTime":649.77,"endTime":653.16,"body":"in an old timey cookbook, where"},{"speaker":"Unknown","startTime":653.55,"endTime":657.78,"body":"you maybe have less space. And"},{"speaker":"Unknown","startTime":653.55,"endTime":657.78,"body":"it's a little bit less of a"},{"speaker":"Unknown","startTime":657.78,"endTime":660.39,"body":"dialogue than recipes are now"},{"speaker":"Unknown","startTime":657.78,"endTime":660.39,"body":"you're just going to say, you"},{"speaker":"Unknown","startTime":660.39,"endTime":664.98,"body":"know, to pound two pounds of"},{"speaker":"Unknown","startTime":660.39,"endTime":664.98,"body":"kale or cohort, which is"},{"speaker":"Unknown","startTime":664.98,"endTime":667.92,"body":"collards or, you know, this kind"},{"speaker":"Unknown","startTime":664.98,"endTime":667.92,"body":"of beans, you're just going to"},{"speaker":"Unknown","startTime":667.95,"endTime":670.56,"body":"try to reduce it into something"},{"speaker":"Unknown","startTime":667.95,"endTime":670.56,"body":"a little bit simpler."},{"speaker":"Chris Spear","startTime":670.8,"endTime":672.15,"body":"What was that word"},{"speaker":"Chris Spear","startTime":670.8,"endTime":672.15,"body":"for collards"},{"speaker":"Kara Mae Harris","startTime":672.42,"endTime":673.2,"body":"kohlwort"},{"speaker":"Chris Spear","startTime":673.47,"endTime":674.31,"body":"I've never seen"},{"speaker":"Chris Spear","startTime":673.47,"endTime":674.31,"body":"that."},{"speaker":"Kara Mae Harris","startTime":674.94,"endTime":676.77,"body":"Yeah, that's"},{"speaker":"Kara Mae Harris","startTime":674.94,"endTime":676.77,"body":"like an older, older term they"},{"speaker":"Kara Mae Harris","startTime":676.77,"endTime":677.85,"body":"used to use for collards."},{"speaker":"Chris Spear","startTime":678.78,"endTime":680.64,"body":"I'm not sure that"},{"speaker":"Chris Spear","startTime":678.78,"endTime":680.64,"body":"that would stick around these"},{"speaker":"Chris Spear","startTime":680.64,"endTime":683.07,"body":"days. Do you think people would"},{"speaker":"Chris Spear","startTime":680.64,"endTime":683.07,"body":"be willing to eat it with that"},{"speaker":"Chris Spear","startTime":683.07,"endTime":683.94,"body":"name? It's kind of weird."},{"speaker":"Kara Mae Harris","startTime":684.0,"endTime":686.61,"body":"Yeah, I'm not"},{"speaker":"Kara Mae Harris","startTime":684.0,"endTime":686.61,"body":"I'm not so sure. Do you have"},{"speaker":"Chris Spear","startTime":686.61,"endTime":688.35,"body":"issues reading old"},{"speaker":"Chris Spear","startTime":686.61,"endTime":688.35,"body":"cookbooks? Like have you"},{"speaker":"Chris Spear","startTime":688.35,"endTime":691.53,"body":"encountered words like that,"},{"speaker":"Chris Spear","startTime":688.35,"endTime":691.53,"body":"that you didn't know what they"},{"speaker":"Chris Spear","startTime":691.53,"endTime":693.99,"body":"meant, and really had to like"},{"speaker":"Chris Spear","startTime":691.53,"endTime":693.99,"body":"dig in and figure it out?"},{"speaker":"Unknown","startTime":694.65,"endTime":698.94,"body":"We're so lucky to live"},{"speaker":"Unknown","startTime":694.65,"endTime":698.94,"body":"in the Google age. And it's not"},{"speaker":"Unknown","startTime":698.94,"endTime":701.04,"body":"as good as it used to be. But"},{"speaker":"Unknown","startTime":698.94,"endTime":701.04,"body":"when I first started out, there"},{"speaker":"Unknown","startTime":701.04,"endTime":705.12,"body":"was Google Books. And they had a"},{"speaker":"Unknown","startTime":701.04,"endTime":705.12,"body":"bunch of index books. So I could"},{"speaker":"Unknown","startTime":705.42,"endTime":708.15,"body":"look up a word and I would find"},{"speaker":"Unknown","startTime":705.42,"endTime":708.15,"body":"the research of someone like"},{"speaker":"Unknown","startTime":708.15,"endTime":712.53,"body":"Karen has, or you know, some"},{"speaker":"Unknown","startTime":708.15,"endTime":712.53,"body":"real legend and find everything"},{"speaker":"Unknown","startTime":712.53,"endTime":715.89,"body":"that they had to say about a"},{"speaker":"Unknown","startTime":712.53,"endTime":715.89,"body":"dish is a little bit harder now."},{"speaker":"Unknown","startTime":715.89,"endTime":719.79,"body":"But there's also a lot of other"},{"speaker":"Unknown","startTime":715.89,"endTime":719.79,"body":"loggers and other resources out"},{"speaker":"Unknown","startTime":719.79,"endTime":723.0,"body":"there to find that kind of"},{"speaker":"Unknown","startTime":719.79,"endTime":723.0,"body":"information. So I think the"},{"speaker":"Unknown","startTime":723.0,"endTime":726.36,"body":"hardest that comes immediately"},{"speaker":"Unknown","startTime":723.0,"endTime":726.36,"body":"to mind was I had a recipe that"},{"speaker":"Unknown","startTime":726.36,"endTime":731.43,"body":"called for like, one square of"},{"speaker":"Unknown","startTime":726.36,"endTime":731.43,"body":"chocolate or no cold for"},{"speaker":"Unknown","startTime":731.85,"endTime":734.4,"body":"sometimes things will say, by"},{"speaker":"Unknown","startTime":731.85,"endTime":734.4,"body":"price, like five cents of"},{"speaker":"Unknown","startTime":734.4,"endTime":737.28,"body":"chocolate, you know, so I had to"},{"speaker":"Unknown","startTime":734.4,"endTime":737.28,"body":"do all this backwards"},{"speaker":"Unknown","startTime":737.28,"endTime":739.59,"body":"engineering to try to figure out"},{"speaker":"Unknown","startTime":737.28,"endTime":739.59,"body":"how much chocolate they"},{"speaker":"Chris Spear","startTime":739.62,"endTime":741.69,"body":"were like gets you"},{"speaker":"Chris Spear","startTime":739.62,"endTime":741.69,"body":"nothing these days. Five cents a"},{"speaker":"Chris Spear","startTime":741.69,"endTime":743.31,"body":"chocolate. Yeah, but"},{"speaker":"Unknown","startTime":743.31,"endTime":745.17,"body":"it's funny to me when"},{"speaker":"Unknown","startTime":743.31,"endTime":745.17,"body":"they use the prices like they"},{"speaker":"Unknown","startTime":745.17,"endTime":748.59,"body":"thought that would just be"},{"speaker":"Unknown","startTime":745.17,"endTime":748.59,"body":"etched in stone is kind of a"},{"speaker":"Unknown","startTime":748.59,"endTime":752.22,"body":"strange logic. But yes, square"},{"speaker":"Unknown","startTime":748.59,"endTime":752.22,"body":"chocolate, you know, and I had"},{"speaker":"Unknown","startTime":752.22,"endTime":755.58,"body":"to figure out how much square of"},{"speaker":"Unknown","startTime":752.22,"endTime":755.58,"body":"chocolate even meant,"},{"speaker":"Chris Spear","startTime":755.61,"endTime":757.14,"body":"I'm gonna start"},{"speaker":"Chris Spear","startTime":755.61,"endTime":757.14,"body":"pricing that I'm gonna say you"},{"speaker":"Chris Spear","startTime":757.14,"endTime":760.29,"body":"get $3 of crabcake. And"},{"speaker":"Unknown","startTime":760.439,"endTime":764.339,"body":"oh, yeah, yeah, your"},{"speaker":"Unknown","startTime":760.439,"endTime":764.339,"body":"recipe will be downhill in a in"},{"speaker":"Unknown","startTime":764.339,"endTime":764.909,"body":"a week."},{"speaker":"Chris Spear","startTime":766.53,"endTime":768.96,"body":"What was the first"},{"speaker":"Chris Spear","startTime":766.53,"endTime":768.96,"body":"recipe you shared on your"},{"speaker":"Chris Spear","startTime":768.96,"endTime":769.77,"body":"website?"},{"speaker":"Unknown","startTime":771.06,"endTime":774.63,"body":"Um, I actually don't"},{"speaker":"Unknown","startTime":771.06,"endTime":774.63,"body":"probably one of the early ones"},{"speaker":"Unknown","startTime":774.63,"endTime":777.36,"body":"is that white potato pie. And I"},{"speaker":"Unknown","startTime":774.63,"endTime":777.36,"body":"make it and I talk about it a"},{"speaker":"Unknown","startTime":777.36,"endTime":779.94,"body":"lot, because it was one of the"},{"speaker":"Unknown","startTime":777.36,"endTime":779.94,"body":"first recipes that jumped out at"},{"speaker":"Unknown","startTime":779.94,"endTime":783.63,"body":"me from Southern Heritage"},{"speaker":"Unknown","startTime":779.94,"endTime":783.63,"body":"cookbook. And I actually baked"},{"speaker":"Unknown","startTime":783.63,"endTime":786.48,"body":"every pie in the Southern"},{"speaker":"Unknown","startTime":783.63,"endTime":786.48,"body":"Heritage pie and pastry cookbook"},{"speaker":"Unknown","startTime":786.48,"endTime":791.19,"body":"and like 2007 How many pies was"},{"speaker":"Unknown","startTime":786.48,"endTime":791.19,"body":"that? So I'm not sure it's not"},{"speaker":"Unknown","startTime":791.19,"endTime":794.94,"body":"the biggest book. But you know,"},{"speaker":"Unknown","startTime":791.19,"endTime":794.94,"body":"it's 100 some pies, and I have"},{"speaker":"Chris Spear","startTime":795.06,"endTime":796.95,"body":"a lot because I"},{"speaker":"Chris Spear","startTime":795.06,"endTime":796.95,"body":"think I probably made like three"},{"speaker":"Chris Spear","startTime":796.95,"endTime":799.26,"body":"pies last year. So yeah, it was"},{"speaker":"Unknown","startTime":799.41,"endTime":801.78,"body":"a big year I just made"},{"speaker":"Unknown","startTime":799.41,"endTime":801.78,"body":"you know, I'd make a couple pies"},{"speaker":"Unknown","startTime":801.78,"endTime":802.35,"body":"a week."},{"speaker":"Chris Spear","startTime":802.829,"endTime":804.719,"body":"What did you do"},{"speaker":"Chris Spear","startTime":802.829,"endTime":804.719,"body":"with them? Were you sharing them"},{"speaker":"Chris Spear","startTime":804.719,"endTime":805.499,"body":"with people?"},{"speaker":"Unknown","startTime":805.53,"endTime":808.14,"body":"Yeah, anytime anyone"},{"speaker":"Unknown","startTime":805.53,"endTime":808.14,"body":"had a dinner party, I would show"},{"speaker":"Unknown","startTime":808.14,"endTime":813.87,"body":"up with multiple pies. I think I"},{"speaker":"Unknown","startTime":808.14,"endTime":813.87,"body":"sold a few gave a lot of way. I"},{"speaker":"Unknown","startTime":813.87,"endTime":818.25,"body":"used to go to the thrift store"},{"speaker":"Unknown","startTime":813.87,"endTime":818.25,"body":"and just buy pie tins. So that I"},{"speaker":"Unknown","startTime":818.25,"endTime":821.73,"body":"could just leave them at parties"},{"speaker":"Unknown","startTime":818.25,"endTime":821.73,"body":"and not worry about losing the"},{"speaker":"Unknown","startTime":821.73,"endTime":826.14,"body":"pie tin but but yeah, that white"},{"speaker":"Unknown","startTime":821.73,"endTime":826.14,"body":"potato pie. Later research"},{"speaker":"Unknown","startTime":826.14,"endTime":830.67,"body":"didn't learn that it came from"},{"speaker":"Unknown","startTime":826.14,"endTime":830.67,"body":"pudding, similar to pumpkin pie"},{"speaker":"Unknown","startTime":830.7,"endTime":834.78,"body":"or sweet potato pie. And I've"},{"speaker":"Unknown","startTime":830.7,"endTime":834.78,"body":"done I've done a lot more"},{"speaker":"Unknown","startTime":834.78,"endTime":836.07,"body":"research on it since then."},{"speaker":"Chris Spear","startTime":836.34,"endTime":838.68,"body":"I've never tried"},{"speaker":"Chris Spear","startTime":836.34,"endTime":838.68,"body":"it. I've seen it on your site."},{"speaker":"Chris Spear","startTime":838.68,"endTime":843.39,"body":"I'm gonna have to make it. Is it"},{"speaker":"Chris Spear","startTime":838.68,"endTime":843.39,"body":"worth I mean, I do like it is it"},{"speaker":"Chris Spear","startTime":843.39,"endTime":846.09,"body":"a good pie, like if I were going"},{"speaker":"Chris Spear","startTime":843.39,"endTime":846.09,"body":"to make a pie and I like those"},{"speaker":"Chris Spear","startTime":846.09,"endTime":849.93,"body":"like sweet potato kind of pies."},{"speaker":"Chris Spear","startTime":846.09,"endTime":849.93,"body":"So are you a fan, I'm guessing"},{"speaker":"Chris Spear","startTime":849.96,"endTime":851.01,"body":"of the white potato pie."},{"speaker":"Unknown","startTime":851.1,"endTime":855.15,"body":"It's a blank slate. And"},{"speaker":"Unknown","startTime":851.1,"endTime":855.15,"body":"I really like to just blast it"},{"speaker":"Unknown","startTime":855.15,"endTime":858.15,"body":"in a food processor so that all"},{"speaker":"Unknown","startTime":855.15,"endTime":858.15,"body":"the potato SCART starch gets"},{"speaker":"Unknown","startTime":858.15,"endTime":861.06,"body":"kind of like whipped up and it"},{"speaker":"Unknown","startTime":858.15,"endTime":861.06,"body":"gets almost cheese cake"},{"speaker":"Unknown","startTime":861.09,"endTime":866.34,"body":"consistency. I put a ton of"},{"speaker":"Unknown","startTime":861.09,"endTime":866.34,"body":"lemon zest and lemon in it. So"},{"speaker":"Unknown","startTime":866.34,"endTime":869.04,"body":"it really is it really depends"},{"speaker":"Unknown","startTime":866.34,"endTime":869.04,"body":"on how you flavor it. I think if"},{"speaker":"Unknown","startTime":869.04,"endTime":872.22,"body":"you just gently grate some"},{"speaker":"Unknown","startTime":869.04,"endTime":872.22,"body":"nutmeg into it and call it a"},{"speaker":"Unknown","startTime":872.22,"endTime":875.25,"body":"day, it's probably going to be a"},{"speaker":"Unknown","startTime":872.22,"endTime":875.25,"body":"pretty big disappointment. But"},{"speaker":"Unknown","startTime":875.25,"endTime":880.11,"body":"if you just fill it full of"},{"speaker":"Unknown","startTime":875.25,"endTime":880.11,"body":"sugar, condensed milk and lemon,"},{"speaker":"Unknown","startTime":880.14,"endTime":882.18,"body":"you know anything that's"},{"speaker":"Unknown","startTime":880.14,"endTime":882.18,"body":"flavored strongly lemons just"},{"speaker":"Unknown","startTime":882.18,"endTime":883.86,"body":"going to taste like lemons. So"},{"speaker":"Chris Spear","startTime":884.13,"endTime":886.68,"body":"it's like the chess"},{"speaker":"Chris Spear","startTime":884.13,"endTime":886.68,"body":"pie. You know when I discovered"},{"speaker":"Chris Spear","startTime":886.68,"endTime":889.35,"body":"chess pie, you know from the"},{"speaker":"Chris Spear","startTime":886.68,"endTime":889.35,"body":"south or it's just like oh,"},{"speaker":"Chris Spear","startTime":889.35,"endTime":893.7,"body":"you're basically making like"},{"speaker":"Chris Spear","startTime":889.35,"endTime":893.7,"body":"little little cornmeal is binder"},{"speaker":"Chris Spear","startTime":893.7,"endTime":896.28,"body":"and then it's just sugar and egg"},{"speaker":"Chris Spear","startTime":893.7,"endTime":896.28,"body":"in there. Right and butter. I"},{"speaker":"Chris Spear","startTime":896.28,"endTime":899.7,"body":"think they really were kind of"},{"speaker":"Chris Spear","startTime":896.28,"endTime":899.7,"body":"thrifty with some of those pies"},{"speaker":"Chris Spear","startTime":899.7,"endTime":900.36,"body":"back in Uh,"},{"speaker":"Unknown","startTime":900.48,"endTime":902.82,"body":"yeah, absolutely."},{"speaker":"Unknown","startTime":900.48,"endTime":902.82,"body":"They're just a blank slate. And"},{"speaker":"Unknown","startTime":902.82,"endTime":906.9,"body":"it's actually it's wild how"},{"speaker":"Unknown","startTime":902.82,"endTime":906.9,"body":"little ingredients you can have"},{"speaker":"Unknown","startTime":906.9,"endTime":910.2,"body":"as a filling in a pie, you know,"},{"speaker":"Unknown","startTime":906.9,"endTime":910.2,"body":"just a little cornstarch and a"},{"speaker":"Unknown","startTime":910.32,"endTime":915.51,"body":"ton of juice and you'll have a"},{"speaker":"Unknown","startTime":910.32,"endTime":915.51,"body":"stable pie. You know, you can"},{"speaker":"Unknown","startTime":915.51,"endTime":918.78,"body":"make like vinegar pie and stuff"},{"speaker":"Unknown","startTime":915.51,"endTime":918.78,"body":"like that. Yeah, crazy."},{"speaker":"Chris Spear","startTime":919.5,"endTime":922.08,"body":"A couple of years"},{"speaker":"Chris Spear","startTime":919.5,"endTime":922.08,"body":"ago, I found a Grape Nuts pie. I"},{"speaker":"Chris Spear","startTime":922.08,"endTime":923.85,"body":"don't know if you've ever seen"},{"speaker":"Chris Spear","startTime":922.08,"endTime":923.85,"body":"this, but it's Grape Nuts,"},{"speaker":"Chris Spear","startTime":923.85,"endTime":927.51,"body":"cereal. And it's, it's pretty"},{"speaker":"Chris Spear","startTime":923.85,"endTime":927.51,"body":"much just like pecan pie. But"},{"speaker":"Chris Spear","startTime":927.51,"endTime":930.12,"body":"instead of really expensive"},{"speaker":"Chris Spear","startTime":927.51,"endTime":930.12,"body":"pecans, it's Grape Nuts. So it's"},{"speaker":"Chris Spear","startTime":930.12,"endTime":933.99,"body":"like a brown corn syrup, melted"},{"speaker":"Chris Spear","startTime":930.12,"endTime":933.99,"body":"butter. And then you put Grape"},{"speaker":"Chris Spear","startTime":933.99,"endTime":938.01,"body":"Nuts cereal in there, but it's"},{"speaker":"Chris Spear","startTime":933.99,"endTime":938.01,"body":"still in a traditional pie. And"},{"speaker":"Chris Spear","startTime":938.01,"endTime":941.19,"body":"then they kind of like some of"},{"speaker":"Chris Spear","startTime":938.01,"endTime":941.19,"body":"them settle to the bottom, but"},{"speaker":"Chris Spear","startTime":941.19,"endTime":943.77,"body":"then some kind of rise up and"},{"speaker":"Chris Spear","startTime":941.19,"endTime":943.77,"body":"you get them on the top like you"},{"speaker":"Chris Spear","startTime":943.77,"endTime":945.39,"body":"would with a pecan pie. And I"},{"speaker":"Chris Spear","startTime":943.77,"endTime":945.39,"body":"thought that was really"},{"speaker":"Chris Spear","startTime":945.39,"endTime":948.75,"body":"interesting. So my wife made it"},{"speaker":"Chris Spear","startTime":945.39,"endTime":948.75,"body":"for me for my birthday. People"},{"speaker":"Chris Spear","startTime":948.75,"endTime":950.58,"body":"were really interested to come"},{"speaker":"Chris Spear","startTime":948.75,"endTime":950.58,"body":"to a birthday party and have a"},{"speaker":"Chris Spear","startTime":950.58,"endTime":953.25,"body":"Grape Nuts pie and not a cake,"},{"speaker":"Chris Spear","startTime":950.58,"endTime":953.25,"body":"but I was happy with it."},{"speaker":"Unknown","startTime":953.58,"endTime":956.34,"body":"I did a version of that"},{"speaker":"Unknown","startTime":953.58,"endTime":956.34,"body":"with oats and it was called poor"},{"speaker":"Unknown","startTime":956.34,"endTime":961.02,"body":"man's pecan pie. And yeah, if"},{"speaker":"Unknown","startTime":956.34,"endTime":961.02,"body":"you can't afford the nuts, you"},{"speaker":"Unknown","startTime":961.02,"endTime":963.3,"body":"know, that might have been a"},{"speaker":"Unknown","startTime":961.02,"endTime":963.3,"body":"depression or a recipe. I'm not"},{"speaker":"Unknown","startTime":963.3,"endTime":966.18,"body":"sure when Grape Nuts date back"},{"speaker":"Unknown","startTime":963.3,"endTime":966.18,"body":"to but I think"},{"speaker":"Chris Spear","startTime":966.18,"endTime":968.61,"body":"they are the first"},{"speaker":"Chris Spear","startTime":966.18,"endTime":968.61,"body":"cereal actually have a picture"},{"speaker":"Chris Spear","startTime":968.61,"endTime":971.64,"body":"of a vintage can from a culinary"},{"speaker":"Chris Spear","startTime":968.61,"endTime":971.64,"body":"Museum. They were like the first"},{"speaker":"Chris Spear","startTime":971.64,"endTime":974.31,"body":"like back, I think in the"},{"speaker":"Chris Spear","startTime":971.64,"endTime":974.31,"body":"military, because it was"},{"speaker":"Chris Spear","startTime":974.34,"endTime":976.68,"body":"nutritious. And it was like"},{"speaker":"Chris Spear","startTime":974.34,"endTime":976.68,"body":"something that you could pack."},{"speaker":"Chris Spear","startTime":976.68,"endTime":979.38,"body":"And I think they gave them to"},{"speaker":"Chris Spear","startTime":976.68,"endTime":979.38,"body":"everyone like in their kits. But"},{"speaker":"Chris Spear","startTime":979.59,"endTime":983.1,"body":"if I'm correct, it was like the"},{"speaker":"Chris Spear","startTime":979.59,"endTime":983.1,"body":"first commercial dry cereal, I"},{"speaker":"Chris Spear","startTime":983.1,"endTime":983.49,"body":"think."},{"speaker":"Unknown","startTime":983.76,"endTime":986.01,"body":"So yeah, it makes sense"},{"speaker":"Unknown","startTime":983.76,"endTime":986.01,"body":"that it would make its way into"},{"speaker":"Unknown","startTime":986.01,"endTime":988.38,"body":"a pie because it could be"},{"speaker":"Unknown","startTime":986.01,"endTime":988.38,"body":"something you're just used to."},{"speaker":"Unknown","startTime":988.92,"endTime":991.38,"body":"You're buying the cereal, but"},{"speaker":"Unknown","startTime":988.92,"endTime":991.38,"body":"you're just used to buying"},{"speaker":"Unknown","startTime":991.41,"endTime":996.78,"body":"flour, oats or whatever from the"},{"speaker":"Unknown","startTime":991.41,"endTime":996.78,"body":"bin and throwing it in there. So"},{"speaker":"Unknown","startTime":996.78,"endTime":1000.14,"body":"it just makes sense to turn"},{"speaker":"Unknown","startTime":996.78,"endTime":1000.14,"body":"whatever plus a whole bunch of"},{"speaker":"Unknown","startTime":1000.14,"endTime":1002.18,"body":"sugar brown sugar into a pie."},{"speaker":"Chris Spear","startTime":1002.63,"endTime":1004.73,"body":"How many physical"},{"speaker":"Chris Spear","startTime":1002.63,"endTime":1004.73,"body":"cookbooks Do you own?"},{"speaker":"Unknown","startTime":1005.63,"endTime":1011.21,"body":"Um, I think I'm in the"},{"speaker":"Unknown","startTime":1005.63,"endTime":1011.21,"body":"three hundreds 320 or something"},{"speaker":"Unknown","startTime":1011.24,"endTime":1011.72,"body":"like that?"},{"speaker":"Chris Spear","startTime":1012.14,"endTime":1013.43,"body":"What are some of"},{"speaker":"Chris Spear","startTime":1012.14,"endTime":1013.43,"body":"your favorites? Do you have a"},{"speaker":"Chris Spear","startTime":1013.43,"endTime":1015.02,"body":"couple favorite books?"},{"speaker":"Unknown","startTime":1015.829,"endTime":1018.199,"body":"Frederick Phillips,"},{"speaker":"Unknown","startTime":1015.829,"endTime":1018.199,"body":"Steve's cookbook is really cool."},{"speaker":"Unknown","startTime":1018.199,"endTime":1021.499,"body":"Just because it has he covers"},{"speaker":"Unknown","startTime":1018.199,"endTime":1021.499,"body":"the whole state, he has a lot of"},{"speaker":"Unknown","startTime":1021.499,"endTime":1024.769,"body":"Western Maryland. And this was a"},{"speaker":"Unknown","startTime":1021.499,"endTime":1024.769,"body":"time when Baltimore and the"},{"speaker":"Unknown","startTime":1024.769,"endTime":1027.709,"body":"Eastern Shore were really where"},{"speaker":"Unknown","startTime":1024.769,"endTime":1027.709,"body":"you would think you would get"},{"speaker":"Unknown","startTime":1027.709,"endTime":1031.309,"body":"Maryland cooking. A lot of my"},{"speaker":"Unknown","startTime":1027.709,"endTime":1031.309,"body":"newer books, I like books that"},{"speaker":"Unknown","startTime":1031.309,"endTime":1035.239,"body":"represent different groups of"},{"speaker":"Unknown","startTime":1031.309,"endTime":1035.239,"body":"people who have been here. And I"},{"speaker":"Unknown","startTime":1035.239,"endTime":1037.669,"body":"feel I'm really lucky to have"},{"speaker":"Unknown","startTime":1035.239,"endTime":1037.669,"body":"those books, I have one from a"},{"speaker":"Unknown","startTime":1037.669,"endTime":1042.289,"body":"Korean church. And it's newer,"},{"speaker":"Unknown","startTime":1037.669,"endTime":1042.289,"body":"it's from the 80s. But I'm so"},{"speaker":"Unknown","startTime":1042.289,"endTime":1044.779,"body":"glad that they put together this"},{"speaker":"Unknown","startTime":1042.289,"endTime":1044.779,"body":"cookbook and it has multiple"},{"speaker":"Unknown","startTime":1044.779,"endTime":1047.659,"body":"types of kimchi in it and other"},{"speaker":"Unknown","startTime":1044.779,"endTime":1047.659,"body":"recipes, where they're using"},{"speaker":"Unknown","startTime":1047.659,"endTime":1052.759,"body":"some substitutions that really"},{"speaker":"Unknown","startTime":1047.659,"endTime":1052.759,"body":"shows what people did to kind of"},{"speaker":"Unknown","startTime":1052.759,"endTime":1057.109,"body":"get by like taking anchovies and"},{"speaker":"Unknown","startTime":1052.759,"endTime":1057.109,"body":"grinding them up and using them"},{"speaker":"Unknown","startTime":1057.139,"endTime":1061.189,"body":"in ways that you would use maybe"},{"speaker":"Unknown","startTime":1057.139,"endTime":1061.189,"body":"fish sauce. So I like some of"},{"speaker":"Unknown","startTime":1061.189,"endTime":1065.629,"body":"those books that come from"},{"speaker":"Unknown","startTime":1061.189,"endTime":1065.629,"body":"churches that you don't think of"},{"speaker":"Unknown","startTime":1065.629,"endTime":1069.979,"body":"is, you know, not necessarily"},{"speaker":"Unknown","startTime":1065.629,"endTime":1069.979,"body":"the elite of Maryland."},{"speaker":"Chris Spear","startTime":1070.67,"endTime":1074.06,"body":"What makes you"},{"speaker":"Chris Spear","startTime":1070.67,"endTime":1074.06,"body":"decide to buy a book, like I go"},{"speaker":"Chris Spear","startTime":1074.06,"endTime":1076.85,"body":"in the bookstore, and there's"},{"speaker":"Chris Spear","startTime":1074.06,"endTime":1076.85,"body":"all these, you know, community,"},{"speaker":"Chris Spear","startTime":1076.91,"endTime":1079.7,"body":"church, community cookbooks,"},{"speaker":"Chris Spear","startTime":1076.91,"endTime":1079.7,"body":"church cookbooks, it's"},{"speaker":"Chris Spear","startTime":1079.7,"endTime":1082.31,"body":"overwhelming. There's like 400"},{"speaker":"Chris Spear","startTime":1079.7,"endTime":1082.31,"body":"of them. So if you're like,"},{"speaker":"Chris Spear","startTime":1082.43,"endTime":1085.43,"body":"flipping through them, What"},{"speaker":"Chris Spear","startTime":1082.43,"endTime":1085.43,"body":"makes you say, oh, I want to get"},{"speaker":"Chris Spear","startTime":1085.43,"endTime":1086.09,"body":"this book,"},{"speaker":"Unknown","startTime":1086.81,"endTime":1090.41,"body":"I have to be really"},{"speaker":"Unknown","startTime":1086.81,"endTime":1090.41,"body":"picky now. And the cost of these"},{"speaker":"Unknown","startTime":1090.41,"endTime":1094.07,"body":"books has gotten out of control."},{"speaker":"Unknown","startTime":1090.41,"endTime":1094.07,"body":"I'm very lucky that people"},{"speaker":"Unknown","startTime":1094.16,"endTime":1098.0,"body":"donate books to me, people give"},{"speaker":"Unknown","startTime":1094.16,"endTime":1098.0,"body":"me their collections or"},{"speaker":"Unknown","startTime":1098.0,"endTime":1102.2,"body":"collections from family members."},{"speaker":"Unknown","startTime":1098.0,"endTime":1102.2,"body":"But when I'm looking at a book"},{"speaker":"Unknown","startTime":1102.2,"endTime":1104.84,"body":"and trying to decide whether"},{"speaker":"Unknown","startTime":1102.2,"endTime":1104.84,"body":"it's worth the cost I'm looking"},{"speaker":"Unknown","startTime":1104.84,"endTime":1107.72,"body":"for a unique recipes are"},{"speaker":"Unknown","startTime":1104.84,"endTime":1107.72,"body":"examples of things that I know"},{"speaker":"Unknown","startTime":1107.72,"endTime":1113.39,"body":"exist, but I don't have in a lot"},{"speaker":"Unknown","startTime":1107.72,"endTime":1113.39,"body":"of books. For instance, there's"},{"speaker":"Unknown","startTime":1113.39,"endTime":1118.43,"body":"this deal Island devil cream"},{"speaker":"Unknown","startTime":1113.39,"endTime":1118.43,"body":"cake, I wasn't familiar with it"},{"speaker":"Unknown","startTime":1118.43,"endTime":1121.49,"body":"until I read about it in"},{"speaker":"Unknown","startTime":1118.43,"endTime":1121.49,"body":"Baltimore magazine. But I would"},{"speaker":"Unknown","startTime":1121.49,"endTime":1124.85,"body":"love to have that cake in a"},{"speaker":"Unknown","startTime":1121.49,"endTime":1124.85,"body":"cookbook. So if I found it, I"},{"speaker":"Unknown","startTime":1124.85,"endTime":1128.39,"body":"might consider paying a little"},{"speaker":"Unknown","startTime":1124.85,"endTime":1128.39,"body":"bit more for it. Or again, if"},{"speaker":"Unknown","startTime":1128.39,"endTime":1133.7,"body":"it's like a group that I feel is"},{"speaker":"Unknown","startTime":1128.39,"endTime":1133.7,"body":"underrepresented in some way, or"},{"speaker":"Unknown","startTime":1133.7,"endTime":1136.16,"body":"region, you know, Western"},{"speaker":"Unknown","startTime":1133.7,"endTime":1136.16,"body":"Maryland, I don't have as many"},{"speaker":"Unknown","startTime":1136.16,"endTime":1140.0,"body":"from there. So I'm just looking"},{"speaker":"Unknown","startTime":1136.16,"endTime":1140.0,"body":"for things that really represent"},{"speaker":"Unknown","startTime":1140.0,"endTime":1143.72,"body":"a diversity of people in our"},{"speaker":"Unknown","startTime":1140.0,"endTime":1143.72,"body":"state. And also, of course, age,"},{"speaker":"Unknown","startTime":1143.72,"endTime":1150.17,"body":"anything that's pre about 1910 I"},{"speaker":"Unknown","startTime":1143.72,"endTime":1150.17,"body":"just get weak in the knees for"},{"speaker":"Unknown","startTime":1150.17,"endTime":1154.22,"body":"and that's when I really have"},{"speaker":"Unknown","startTime":1150.17,"endTime":1154.22,"body":"to, I'll go to the live, I'll go"},{"speaker":"Unknown","startTime":1154.22,"endTime":1159.08,"body":"to WorldCat the, you know,"},{"speaker":"Unknown","startTime":1154.22,"endTime":1159.08,"body":"central kind of every library"},{"speaker":"Unknown","startTime":1159.08,"endTime":1162.08,"body":"catalog and see if I can find it"},{"speaker":"Unknown","startTime":1159.08,"endTime":1162.08,"body":"there before I buy it because I"},{"speaker":"Unknown","startTime":1162.41,"endTime":1165.56,"body":"if it's in a library, I don't"},{"speaker":"Unknown","startTime":1162.41,"endTime":1165.56,"body":"need to add it to my collection"},{"speaker":"Unknown","startTime":1165.56,"endTime":1166.37,"body":"necessarily."},{"speaker":"Chris Spear","startTime":1167.0,"endTime":1169.04,"body":"I'm in Frederick"},{"speaker":"Chris Spear","startTime":1167.0,"endTime":1169.04,"body":"and we have Wonderbook here I"},{"speaker":"Chris Spear","startTime":1169.04,"endTime":1170.03,"body":"don't know if you've ever been"},{"speaker":"Chris Spear","startTime":1169.04,"endTime":1170.03,"body":"out"},{"speaker":"Unknown","startTime":1170.06,"endTime":1173.03,"body":"Oh, I No wonder very"},{"speaker":"Unknown","startTime":1170.06,"endTime":1173.03,"body":"well, and I'm sure they know me"},{"speaker":"Unknown","startTime":1173.03,"endTime":1175.85,"body":"all too well as well. I buy from"},{"speaker":"Unknown","startTime":1173.03,"endTime":1175.85,"body":"them frequently."},{"speaker":"Chris Spear","startTime":1176.06,"endTime":1178.28,"body":"That's one of those"},{"speaker":"Chris Spear","startTime":1176.06,"endTime":1178.28,"body":"places where I go in and just"},{"speaker":"Chris Spear","startTime":1178.28,"endTime":1182.06,"body":"get lost in that cookbook aisle."},{"speaker":"Chris Spear","startTime":1178.28,"endTime":1182.06,"body":"But it's I mean, there's some"},{"speaker":"Chris Spear","startTime":1182.06,"endTime":1185.33,"body":"crazy books in there. You find"},{"speaker":"Chris Spear","startTime":1182.06,"endTime":1185.33,"body":"some gems, you find some weird"},{"speaker":"Chris Spear","startTime":1185.33,"endTime":1189.08,"body":"ones, not not the community ones"},{"speaker":"Chris Spear","startTime":1185.33,"endTime":1189.08,"body":"as much as the ones put out by"},{"speaker":"Chris Spear","startTime":1189.08,"endTime":1192.65,"body":"like, you know, Dr. Pepper or"},{"speaker":"Chris Spear","startTime":1189.08,"endTime":1192.65,"body":"Frito Lay or something like that"},{"speaker":"Chris Spear","startTime":1192.65,"endTime":1194.69,"body":"in the 60s where it's like"},{"speaker":"Chris Spear","startTime":1192.65,"endTime":1194.69,"body":"they're trying to get you to use"},{"speaker":"Chris Spear","startTime":1194.69,"endTime":1196.67,"body":"all their stuff. That was some"},{"speaker":"Chris Spear","startTime":1194.69,"endTime":1196.67,"body":"of those recipes are pretty"},{"speaker":"Chris Spear","startTime":1196.67,"endTime":1199.61,"body":"cool. But I do love digging"},{"speaker":"Chris Spear","startTime":1196.67,"endTime":1199.61,"body":"through the community cookbooks"},{"speaker":"Chris Spear","startTime":1199.61,"endTime":1202.79,"body":"actually My favorite cookbook"},{"speaker":"Chris Spear","startTime":1199.61,"endTime":1202.79,"body":"that I have is one called"},{"speaker":"Chris Spear","startTime":1202.82,"endTime":1206.27,"body":"America cooks. That was my mom"},{"speaker":"Chris Spear","startTime":1202.82,"endTime":1206.27,"body":"got it from her mom, but it was"},{"speaker":"Chris Spear","startTime":1206.27,"endTime":1209.78,"body":"the women's Clubs of America."},{"speaker":"Chris Spear","startTime":1206.27,"endTime":1209.78,"body":"And I think it originally came"},{"speaker":"Chris Spear","startTime":1209.78,"endTime":1212.48,"body":"out in the 60s and I think"},{"speaker":"Chris Spear","startTime":1209.78,"endTime":1212.48,"body":"everything we ate in my house"},{"speaker":"Chris Spear","startTime":1212.48,"endTime":1215.63,"body":"growing up came from that book."},{"speaker":"Chris Spear","startTime":1212.48,"endTime":1215.63,"body":"And they have funny names like"},{"speaker":"Chris Spear","startTime":1215.66,"endTime":1217.67,"body":"I've talked about before on the"},{"speaker":"Chris Spear","startTime":1215.66,"endTime":1217.67,"body":"show, my favorite thing was"},{"speaker":"Chris Spear","startTime":1217.67,"endTime":1221.21,"body":"called Greco and it was like,"},{"speaker":"Chris Spear","startTime":1217.67,"endTime":1221.21,"body":"You cooked up ground beef with"},{"speaker":"Chris Spear","startTime":1221.21,"endTime":1224.69,"body":"peppers and onions. And then it"},{"speaker":"Chris Spear","startTime":1221.21,"endTime":1224.69,"body":"had like baby shell macaroni,"},{"speaker":"Chris Spear","startTime":1224.69,"endTime":1229.07,"body":"canned tomato sauce, use canned"},{"speaker":"Chris Spear","startTime":1224.69,"endTime":1229.07,"body":"mushrooms, and cream corn. And"},{"speaker":"Chris Spear","startTime":1229.07,"endTime":1231.05,"body":"then you just like baked in a"},{"speaker":"Chris Spear","startTime":1229.07,"endTime":1231.05,"body":"casserole dish with cheddar"},{"speaker":"Chris Spear","startTime":1231.05,"endTime":1234.53,"body":"cheese on top. But that was like"},{"speaker":"Chris Spear","startTime":1231.05,"endTime":1234.53,"body":"our go to casserole dinner, it"},{"speaker":"Chris Spear","startTime":1234.53,"endTime":1237.2,"body":"could feed like 12 people, I"},{"speaker":"Chris Spear","startTime":1234.53,"endTime":1237.2,"body":"have no idea why it's called"},{"speaker":"Chris Spear","startTime":1237.2,"endTime":1240.74,"body":"Greco. But that book, it's like"},{"speaker":"Chris Spear","startTime":1237.2,"endTime":1240.74,"body":"600 pages or something. And"},{"speaker":"Chris Spear","startTime":1241.01,"endTime":1242.81,"body":"every once in a while, I'm like"},{"speaker":"Chris Spear","startTime":1241.01,"endTime":1242.81,"body":"going through there for"},{"speaker":"Chris Spear","startTime":1242.81,"endTime":1246.05,"body":"inspiration to find something"},{"speaker":"Chris Spear","startTime":1242.81,"endTime":1246.05,"body":"that seems like a lost gem."},{"speaker":"Unknown","startTime":1246.26,"endTime":1249.05,"body":"Yeah, it's so good to"},{"speaker":"Unknown","startTime":1246.26,"endTime":1249.05,"body":"have the go to cookbook like"},{"speaker":"Unknown","startTime":1249.05,"endTime":1252.68,"body":"that. I think a lot of us don't"},{"speaker":"Unknown","startTime":1249.05,"endTime":1252.68,"body":"have that anymore. People who"},{"speaker":"Unknown","startTime":1252.68,"endTime":1256.91,"body":"buy cookbooks often have a whole"},{"speaker":"Unknown","startTime":1252.68,"endTime":1256.91,"body":"collection. But I love having"},{"speaker":"Unknown","startTime":1256.91,"endTime":1260.63,"body":"the just the one, the one source"},{"speaker":"Unknown","startTime":1256.91,"endTime":1260.63,"body":"for us, we have the Southern"},{"speaker":"Unknown","startTime":1260.63,"endTime":1265.19,"body":"Heritage cookbook library, which"},{"speaker":"Unknown","startTime":1260.63,"endTime":1265.19,"body":"was 13 books, I think. But all"},{"speaker":"Unknown","startTime":1265.19,"endTime":1268.34,"body":"in all, they're not that huge."},{"speaker":"Unknown","startTime":1265.19,"endTime":1268.34,"body":"And anything you wanted or any"},{"speaker":"Unknown","startTime":1268.58,"endTime":1270.5,"body":"thing you want to use, you could"},{"speaker":"Unknown","startTime":1268.58,"endTime":1270.5,"body":"find it in there."},{"speaker":"Chris Spear","startTime":1270.98,"endTime":1273.74,"body":"Well, and I love"},{"speaker":"Chris Spear","startTime":1270.98,"endTime":1273.74,"body":"niche cookbooks. And now all"},{"speaker":"Chris Spear","startTime":1273.74,"endTime":1276.41,"body":"these beautiful, you know,"},{"speaker":"Chris Spear","startTime":1273.74,"endTime":1276.41,"body":"photos, like some chef puts out"},{"speaker":"Chris Spear","startTime":1276.41,"endTime":1278.45,"body":"a book. But the problem with"},{"speaker":"Chris Spear","startTime":1276.41,"endTime":1278.45,"body":"that is you have to be in the"},{"speaker":"Chris Spear","startTime":1278.45,"endTime":1281.03,"body":"mood for that. It's a barbecue"},{"speaker":"Chris Spear","startTime":1278.45,"endTime":1281.03,"body":"book, it's a taco book, the"},{"speaker":"Chris Spear","startTime":1281.03,"endTime":1283.76,"body":"photos take up so many pages,"},{"speaker":"Chris Spear","startTime":1281.03,"endTime":1283.76,"body":"whereas like this book I was"},{"speaker":"Chris Spear","startTime":1283.76,"endTime":1286.82,"body":"talking about is all text. It's"},{"speaker":"Chris Spear","startTime":1283.76,"endTime":1286.82,"body":"all small. So there's probably"},{"speaker":"Chris Spear","startTime":1286.82,"endTime":1289.82,"body":"1000 recipes in there. And it's"},{"speaker":"Chris Spear","startTime":1286.82,"endTime":1289.82,"body":"everything from appetizers"},{"speaker":"Chris Spear","startTime":1289.82,"endTime":1292.64,"body":"through soups and entrees into"},{"speaker":"Chris Spear","startTime":1289.82,"endTime":1292.64,"body":"dessert. So it's kind of the all"},{"speaker":"Chris Spear","startTime":1292.64,"endTime":1295.07,"body":"purpose cookbook. And I do think"},{"speaker":"Chris Spear","startTime":1292.64,"endTime":1295.07,"body":"those are nice to have."},{"speaker":"Unknown","startTime":1295.61,"endTime":1298.13,"body":"Yeah, and there's such"},{"speaker":"Unknown","startTime":1295.61,"endTime":1298.13,"body":"a nice time capsule, you really"},{"speaker":"Unknown","startTime":1298.13,"endTime":1300.44,"body":"have to think about all the"},{"speaker":"Unknown","startTime":1298.13,"endTime":1300.44,"body":"people who contributed those"},{"speaker":"Unknown","startTime":1300.44,"endTime":1304.34,"body":"recipes and what they what their"},{"speaker":"Unknown","startTime":1300.44,"endTime":1304.34,"body":"thought process was and choose"},{"speaker":"Unknown","startTime":1304.37,"endTime":1308.39,"body":"in choosing that casserole, you"},{"speaker":"Unknown","startTime":1304.37,"endTime":1308.39,"body":"know that what wasn't there,"},{"speaker":"Unknown","startTime":1308.42,"endTime":1310.91,"body":"they know it's useful, or they"},{"speaker":"Unknown","startTime":1308.42,"endTime":1310.91,"body":"know it's really good. And they"},{"speaker":"Unknown","startTime":1310.91,"endTime":1315.38,"body":"want to share that with people."},{"speaker":"Unknown","startTime":1310.91,"endTime":1315.38,"body":"Sometimes people you know, like"},{"speaker":"Unknown","startTime":1315.38,"endTime":1318.77,"body":"in the 90s cookbooks, you start"},{"speaker":"Unknown","startTime":1315.38,"endTime":1318.77,"body":"to see a lot of people putting"},{"speaker":"Unknown","startTime":1318.77,"endTime":1321.35,"body":"cheesecake in cookbooks, people"},{"speaker":"Unknown","startTime":1318.77,"endTime":1321.35,"body":"want to show off their"},{"speaker":"Unknown","startTime":1322.04,"endTime":1326.21,"body":"contemporary thing, their fusion"},{"speaker":"Unknown","startTime":1322.04,"endTime":1326.21,"body":"II stuff. It's really"},{"speaker":"Unknown","startTime":1326.21,"endTime":1329.06,"body":"interesting what people were"},{"speaker":"Unknown","startTime":1326.21,"endTime":1329.06,"body":"intending when they contributed"},{"speaker":"Unknown","startTime":1329.06,"endTime":1330.92,"body":"all these recipes to these"},{"speaker":"Unknown","startTime":1329.06,"endTime":1330.92,"body":"books."},{"speaker":"Chris Spear","startTime":1331.01,"endTime":1333.53,"body":"When you're digging"},{"speaker":"Chris Spear","startTime":1331.01,"endTime":1333.53,"body":"into this, did you encounter"},{"speaker":"Chris Spear","startTime":1333.53,"endTime":1337.43,"body":"anything around the topic of"},{"speaker":"Chris Spear","startTime":1333.53,"endTime":1337.43,"body":"like, I don't know, like recipes"},{"speaker":"Chris Spear","startTime":1337.43,"endTime":1339.62,"body":"being secret, because, you know,"},{"speaker":"Chris Spear","startTime":1337.43,"endTime":1339.62,"body":"obviously, if it's in a"},{"speaker":"Chris Spear","startTime":1339.62,"endTime":1342.8,"body":"cookbook, they're wanting to"},{"speaker":"Chris Spear","startTime":1339.62,"endTime":1342.8,"body":"share it. But I've also seen"},{"speaker":"Chris Spear","startTime":1342.8,"endTime":1345.86,"body":"this thing where a lot of"},{"speaker":"Chris Spear","startTime":1342.8,"endTime":1345.86,"body":"especially older generations"},{"speaker":"Chris Spear","startTime":1345.86,"endTime":1348.47,"body":"didn't want to share recipes."},{"speaker":"Chris Spear","startTime":1345.86,"endTime":1348.47,"body":"Like my family had a secret"},{"speaker":"Chris Spear","startTime":1348.47,"endTime":1351.5,"body":"recipe for like, our New England"},{"speaker":"Chris Spear","startTime":1348.47,"endTime":1351.5,"body":"baked beans that was like"},{"speaker":"Chris Spear","startTime":1351.5,"endTime":1354.08,"body":"supposed to stay in the family"},{"speaker":"Chris Spear","startTime":1351.5,"endTime":1354.08,"body":"and not be shared with anyone."},{"speaker":"Chris Spear","startTime":1354.23,"endTime":1357.2,"body":"Have you kind of just read"},{"speaker":"Chris Spear","startTime":1354.23,"endTime":1357.2,"body":"anything about that, like Were"},{"speaker":"Chris Spear","startTime":1357.2,"endTime":1360.26,"body":"there people who tended to be"},{"speaker":"Chris Spear","startTime":1357.2,"endTime":1360.26,"body":"you know, like, maybe would"},{"speaker":"Chris Spear","startTime":1360.26,"endTime":1363.44,"body":"release their recipes, but there"},{"speaker":"Chris Spear","startTime":1360.26,"endTime":1363.44,"body":"was one that they held close to"},{"speaker":"Chris Spear","startTime":1363.44,"endTime":1366.02,"body":"them and wouldn't put in a box."},{"speaker":"Chris Spear","startTime":1363.44,"endTime":1366.02,"body":"Can you speak on that at all?"},{"speaker":"Unknown","startTime":1366.5,"endTime":1371.0,"body":"Yeah, actually. Bertha"},{"speaker":"Unknown","startTime":1366.5,"endTime":1371.0,"body":"Hunt who lives in St. Mary's"},{"speaker":"Unknown","startTime":1371.0,"endTime":1377.3,"body":"County. She's a woman who I met"},{"speaker":"Unknown","startTime":1371.0,"endTime":1377.3,"body":"by the phone because I was"},{"speaker":"Unknown","startTime":1377.3,"endTime":1380.0,"body":"trying to I looked up her"},{"speaker":"Unknown","startTime":1377.3,"endTime":1380.0,"body":"mother's phone number who was"},{"speaker":"Unknown","startTime":1380.0,"endTime":1383.3,"body":"involved in compiling the St."},{"speaker":"Unknown","startTime":1380.0,"endTime":1383.3,"body":"Mary's County cookbook and we"},{"speaker":"Unknown","startTime":1383.3,"endTime":1387.59,"body":"ended up meeting when I did CBS"},{"speaker":"Unknown","startTime":1383.3,"endTime":1387.59,"body":"and we've kept in touch. But her"},{"speaker":"Unknown","startTime":1387.59,"endTime":1390.38,"body":"mother contributed a large"},{"speaker":"Unknown","startTime":1387.59,"endTime":1390.38,"body":"percentage of the recipes in a"},{"speaker":"Unknown","startTime":1390.38,"endTime":1394.07,"body":"book called 300 years of black"},{"speaker":"Unknown","startTime":1390.38,"endTime":1394.07,"body":"cooking and St. Mary's County,"},{"speaker":"Unknown","startTime":1394.46,"endTime":1398.39,"body":"and her St. Mary's County"},{"speaker":"Unknown","startTime":1394.46,"endTime":1398.39,"body":"stuffed ham is conspicuously"},{"speaker":"Unknown","startTime":1398.42,"endTime":1403.46,"body":"absent from this book. She put"},{"speaker":"Unknown","startTime":1398.42,"endTime":1403.46,"body":"together the cookbook to help"},{"speaker":"Unknown","startTime":1403.46,"endTime":1406.43,"body":"raise money for her community."},{"speaker":"Unknown","startTime":1403.46,"endTime":1406.43,"body":"She put a lot of things in"},{"speaker":"Unknown","startTime":1406.43,"endTime":1411.8,"body":"there, she worked with people to"},{"speaker":"Unknown","startTime":1406.43,"endTime":1411.8,"body":"kind of standardize her"},{"speaker":"Unknown","startTime":1411.8,"endTime":1413.9,"body":"measurements and techniques"},{"speaker":"Unknown","startTime":1411.8,"endTime":1413.9,"body":"because she was an intuitive"},{"speaker":"Unknown","startTime":1413.9,"endTime":1416.6,"body":"cook, but she was not going to"},{"speaker":"Unknown","startTime":1413.9,"endTime":1416.6,"body":"part with that stuffed ham"},{"speaker":"Unknown","startTime":1416.6,"endTime":1420.23,"body":"recipe that is something that's"},{"speaker":"Unknown","startTime":1416.6,"endTime":1420.23,"body":"really special to their family"},{"speaker":"Unknown","startTime":1420.23,"endTime":1423.92,"body":"that Bertha still makes and that"},{"speaker":"Unknown","startTime":1420.23,"endTime":1423.92,"body":"she also will not share the"},{"speaker":"Unknown","startTime":1423.92,"endTime":1426.74,"body":"recipe. She does stuffed ham"},{"speaker":"Unknown","startTime":1423.92,"endTime":1426.74,"body":"workshops, but she's not going"},{"speaker":"Unknown","startTime":1426.74,"endTime":1432.02,"body":"to turn over the exact"},{"speaker":"Unknown","startTime":1426.74,"endTime":1432.02,"body":"ingredients that her mother and"},{"speaker":"Unknown","startTime":1432.02,"endTime":1435.41,"body":"her mother before her and six"},{"speaker":"Unknown","startTime":1432.02,"endTime":1435.41,"body":"generations at least at this"},{"speaker":"Unknown","startTime":1435.41,"endTime":1436.58,"body":"family had been making."},{"speaker":"Chris Spear","startTime":1437.419,"endTime":1439.639,"body":"I wanted to talk"},{"speaker":"Chris Spear","startTime":1437.419,"endTime":1439.639,"body":"about stuffed ham because it's"},{"speaker":"Chris Spear","startTime":1439.639,"endTime":1442.849,"body":"one of those things that comes"},{"speaker":"Chris Spear","startTime":1439.639,"endTime":1442.849,"body":"up as when I was new to the"},{"speaker":"Chris Spear","startTime":1442.849,"endTime":1445.849,"body":"area. You know, I kind of"},{"speaker":"Chris Spear","startTime":1442.849,"endTime":1445.849,"body":"Googled like, classic Maryland"},{"speaker":"Chris Spear","startTime":1445.849,"endTime":1448.189,"body":"dishes and that's one of the"},{"speaker":"Chris Spear","startTime":1445.849,"endTime":1448.189,"body":"things that come has come up"},{"speaker":"Chris Spear","startTime":1448.219,"endTime":1451.789,"body":"obviously, I've never seen it"},{"speaker":"Chris Spear","startTime":1448.219,"endTime":1451.789,"body":"I've never seen it in a"},{"speaker":"Chris Spear","startTime":1451.789,"endTime":1454.429,"body":"restaurant. I've never been to"},{"speaker":"Chris Spear","startTime":1451.789,"endTime":1454.429,"body":"someone's house who's had it"},{"speaker":"Chris Spear","startTime":1454.429,"endTime":1459.049,"body":"I've never encountered it. Is it"},{"speaker":"Chris Spear","startTime":1454.429,"endTime":1459.049,"body":"worth trying both like Is it"},{"speaker":"Chris Spear","startTime":1459.049,"endTime":1462.109,"body":"delicious? And I should try to"},{"speaker":"Chris Spear","startTime":1459.049,"endTime":1462.109,"body":"eat it if I can find it and also"},{"speaker":"Chris Spear","startTime":1462.529,"endTime":1463.849,"body":"is it worth trying to make?"},{"speaker":"Unknown","startTime":1464.69,"endTime":1468.95,"body":"Absolutely I don't know"},{"speaker":"Unknown","startTime":1464.69,"endTime":1468.95,"body":"if it's worth trying to make. It"},{"speaker":"Unknown","startTime":1468.95,"endTime":1474.47,"body":"is a labor of love. I mean"},{"speaker":"Unknown","startTime":1468.95,"endTime":1474.47,"body":"personally, my new book, festive"},{"speaker":"Unknown","startTime":1474.47,"endTime":1478.67,"body":"Maryland recipes is all about"},{"speaker":"Unknown","startTime":1474.47,"endTime":1478.67,"body":"gatherings and having people"},{"speaker":"Unknown","startTime":1479.09,"endTime":1483.53,"body":"come together so if you have a"},{"speaker":"Unknown","startTime":1479.09,"endTime":1483.53,"body":"group of friends or family and"},{"speaker":"Unknown","startTime":1483.53,"endTime":1486.23,"body":"you just really want an excuse"},{"speaker":"Unknown","startTime":1483.53,"endTime":1486.23,"body":"to get together or it's maybe"},{"speaker":"Unknown","startTime":1486.23,"endTime":1490.61,"body":"you don't usually celebrate"},{"speaker":"Unknown","startTime":1486.23,"endTime":1490.61,"body":"Easter but fed day is free. It's"},{"speaker":"Unknown","startTime":1490.61,"endTime":1494.39,"body":"a good time to just get the corn"},{"speaker":"Unknown","startTime":1490.61,"endTime":1494.39,"body":"ham you probably where you are"},{"speaker":"Unknown","startTime":1494.39,"endTime":1498.77,"body":"have to travel all the way to"},{"speaker":"Unknown","startTime":1494.39,"endTime":1498.77,"body":"Baltimore or to Prince George's"},{"speaker":"Unknown","startTime":1498.77,"endTime":1502.13,"body":"County to find this corn ham,"},{"speaker":"Unknown","startTime":1498.77,"endTime":1502.13,"body":"you can also do one yourself."},{"speaker":"Unknown","startTime":1502.97,"endTime":1507.53,"body":"That's even more time consuming."},{"speaker":"Unknown","startTime":1502.97,"endTime":1507.53,"body":"But give it a try. And you know,"},{"speaker":"Unknown","startTime":1507.53,"endTime":1510.98,"body":"make sure to make a lot of sides"},{"speaker":"Unknown","startTime":1507.53,"endTime":1510.98,"body":"in case of failure and have a"},{"speaker":"Unknown","startTime":1510.98,"endTime":1514.49,"body":"bunch of people over and try"},{"speaker":"Unknown","startTime":1510.98,"endTime":1514.49,"body":"this stuffed ham. I personally"},{"speaker":"Unknown","startTime":1514.49,"endTime":1518.15,"body":"love it. I tried, I again write"},{"speaker":"Unknown","startTime":1514.49,"endTime":1518.15,"body":"about it in the Southern"},{"speaker":"Unknown","startTime":1518.15,"endTime":1521.48,"body":"Heritage cookbooks and took a"},{"speaker":"Unknown","startTime":1518.15,"endTime":1521.48,"body":"lot of trips to St. Mary's"},{"speaker":"Unknown","startTime":1521.48,"endTime":1524.78,"body":"County to try all the different"},{"speaker":"Unknown","startTime":1521.48,"endTime":1524.78,"body":"grocery stores and delis that"},{"speaker":"Unknown","startTime":1524.78,"endTime":1530.03,"body":"sell it. But when I had first"},{"speaker":"Unknown","startTime":1524.78,"endTime":1530.03,"body":"those ham that she made her"},{"speaker":"Unknown","startTime":1530.03,"endTime":1532.97,"body":"homemade version, it just"},{"speaker":"Unknown","startTime":1530.03,"endTime":1532.97,"body":"knocked all of those out of the"},{"speaker":"Unknown","startTime":1532.97,"endTime":1535.88,"body":"park. But my favorite is from"},{"speaker":"Unknown","startTime":1532.97,"endTime":1535.88,"body":"Chapter KCO, that you can get"},{"speaker":"Unknown","startTime":1535.88,"endTime":1538.91,"body":"public leads from chat to co"},{"speaker":"Unknown","startTime":1535.88,"endTime":1538.91,"body":"market, I believe it's called."},{"speaker":"Unknown","startTime":1539.6,"endTime":1542.99,"body":"And if you're passing through"},{"speaker":"Unknown","startTime":1539.6,"endTime":1542.99,"body":"St. Mary's County, for whatever"},{"speaker":"Unknown","startTime":1542.99,"endTime":1546.62,"body":"reason, or maybe want a weird"},{"speaker":"Unknown","startTime":1542.99,"endTime":1546.62,"body":"day trip, there's some stuff"},{"speaker":"Unknown","startTime":1546.65,"endTime":1549.74,"body":"some historical sites and things"},{"speaker":"Unknown","startTime":1546.65,"endTime":1549.74,"body":"down there, you can go go find"},{"speaker":"Unknown","startTime":1549.74,"endTime":1553.49,"body":"the ham, they also sell ham"},{"speaker":"Unknown","startTime":1549.74,"endTime":1553.49,"body":"stuffed ham sandwiches at the"},{"speaker":"Unknown","startTime":1553.49,"endTime":1556.13,"body":"St. Mary's County oyster"},{"speaker":"Unknown","startTime":1553.49,"endTime":1556.13,"body":"Festival, which is in October."},{"speaker":"Unknown","startTime":1556.4,"endTime":1559.22,"body":"So if you're an oyster person,"},{"speaker":"Unknown","startTime":1556.4,"endTime":1559.22,"body":"you can have your ham and your"},{"speaker":"Unknown","startTime":1559.22,"endTime":1562.76,"body":"oysters and kill two birds with"},{"speaker":"Unknown","startTime":1559.22,"endTime":1562.76,"body":"one stone at that event."},{"speaker":"Chris Spear","startTime":1563.3,"endTime":1565.34,"body":"Is it okay to admit"},{"speaker":"Chris Spear","startTime":1563.3,"endTime":1565.34,"body":"I'm not an oyster person?"},{"speaker":"Unknown","startTime":1565.7,"endTime":1569.96,"body":"I am not either. And"},{"speaker":"Unknown","startTime":1565.7,"endTime":1569.96,"body":"it's my secret shame. I will eat"},{"speaker":"Unknown","startTime":1569.96,"endTime":1573.29,"body":"them. And obviously I've had to"},{"speaker":"Unknown","startTime":1569.96,"endTime":1573.29,"body":"work with oysters a fair deal"},{"speaker":"Unknown","startTime":1573.29,"endTime":1578.18,"body":"for my recipes, but my love of"},{"speaker":"Unknown","startTime":1573.29,"endTime":1578.18,"body":"them does not keep pace with"},{"speaker":"Unknown","startTime":1578.18,"endTime":1583.61,"body":"their importance to the history"},{"speaker":"Unknown","startTime":1578.18,"endTime":1583.61,"body":"of Maryland and Maryland food. I"},{"speaker":"Unknown","startTime":1583.61,"endTime":1586.94,"body":"should be the world's number one"},{"speaker":"Unknown","startTime":1583.61,"endTime":1586.94,"body":"oyster fan. If it were anything"},{"speaker":"Unknown","startTime":1586.94,"endTime":1590.9,"body":"proportional to how important"},{"speaker":"Unknown","startTime":1586.94,"endTime":1590.9,"body":"they are. I mean they out pace"},{"speaker":"Unknown","startTime":1590.93,"endTime":1595.19,"body":"crabs by far up until fairly"},{"speaker":"Unknown","startTime":1590.93,"endTime":1595.19,"body":"recently, as far as Maryland"},{"speaker":"Unknown","startTime":1595.22,"endTime":1595.94,"body":"cuisine."},{"speaker":"Chris Spear","startTime":1596.48,"endTime":1599.75,"body":"It's really hard"},{"speaker":"Chris Spear","startTime":1596.48,"endTime":1599.75,"body":"for me, I did tour and oyster"},{"speaker":"Chris Spear","startTime":1599.75,"endTime":1602.69,"body":"farm one time and that was"},{"speaker":"Chris Spear","startTime":1599.75,"endTime":1602.69,"body":"amazing. You know, there were"},{"speaker":"Chris Spear","startTime":1602.69,"endTime":1605.78,"body":"literally pulling them out right"},{"speaker":"Chris Spear","startTime":1602.69,"endTime":1605.78,"body":"there. And I got to try some and"},{"speaker":"Chris Spear","startTime":1605.78,"endTime":1608.36,"body":"we had some raw and he threw"},{"speaker":"Chris Spear","startTime":1605.78,"endTime":1608.36,"body":"some on the grill. And those"},{"speaker":"Chris Spear","startTime":1608.36,"endTime":1611.93,"body":"were good. Last year, I decided"},{"speaker":"Chris Spear","startTime":1608.36,"endTime":1611.93,"body":"I was going to try fried oysters"},{"speaker":"Chris Spear","startTime":1611.93,"endTime":1615.53,"body":"again, I had a fried oyster po"},{"speaker":"Chris Spear","startTime":1611.93,"endTime":1615.53,"body":"boy and it was pretty good. I"},{"speaker":"Chris Spear","startTime":1615.53,"endTime":1619.16,"body":"would still go for like a fried"},{"speaker":"Chris Spear","startTime":1615.53,"endTime":1619.16,"body":"shrimp poboy instead of oyster"},{"speaker":"Chris Spear","startTime":1619.16,"endTime":1623.09,"body":"one. It's just it's not my"},{"speaker":"Chris Spear","startTime":1619.16,"endTime":1623.09,"body":"thing. I grew up near, you know,"},{"speaker":"Chris Spear","startTime":1623.09,"endTime":1626.99,"body":"the Cape Cod area, we could get"},{"speaker":"Chris Spear","startTime":1623.09,"endTime":1626.99,"body":"some oysters up in"},{"speaker":"Chris Spear","startTime":1626.99,"endTime":1630.92,"body":"Massachusetts. My family loved"},{"speaker":"Chris Spear","startTime":1626.99,"endTime":1630.92,"body":"them. I was not a fan. It's just"},{"speaker":"Chris Spear","startTime":1630.98,"endTime":1633.41,"body":"like low on my list. But"},{"speaker":"Chris Spear","startTime":1630.98,"endTime":1633.41,"body":"everyone always thinks like"},{"speaker":"Chris Spear","startTime":1633.44,"endTime":1636.23,"body":"you're a chef. It's one of those"},{"speaker":"Chris Spear","startTime":1633.44,"endTime":1636.23,"body":"things chefs love to eat. I'm"},{"speaker":"Chris Spear","startTime":1636.23,"endTime":1637.19,"body":"not an oyster fan."},{"speaker":"Unknown","startTime":1637.73,"endTime":1641.66,"body":"Yeah, it's a, I guess"},{"speaker":"Unknown","startTime":1637.73,"endTime":1641.66,"body":"an acquired taste. But also you"},{"speaker":"Unknown","startTime":1641.66,"endTime":1644.12,"body":"have to have a lot of"},{"speaker":"Unknown","startTime":1641.66,"endTime":1644.12,"body":"opportunities to acquire that"},{"speaker":"Unknown","startTime":1644.12,"endTime":1646.46,"body":"taste in this day and age. So"},{"speaker":"Unknown","startTime":1644.12,"endTime":1646.46,"body":"some texture"},{"speaker":"Chris Spear","startTime":1646.46,"endTime":1649.7,"body":"to the texture,"},{"speaker":"Chris Spear","startTime":1646.46,"endTime":1649.7,"body":"both cooked and raw. It's kind"},{"speaker":"Chris Spear","startTime":1649.7,"endTime":1653.24,"body":"of a deal breaker for me. But"},{"speaker":"Chris Spear","startTime":1649.7,"endTime":1653.24,"body":"with that ham, I think I'm gonna"},{"speaker":"Chris Spear","startTime":1653.24,"endTime":1655.73,"body":"have to make a trip out to St."},{"speaker":"Chris Spear","startTime":1653.24,"endTime":1655.73,"body":"Mary's County, I travel for"},{"speaker":"Chris Spear","startTime":1655.73,"endTime":1658.73,"body":"food. So you know, just get in"},{"speaker":"Chris Spear","startTime":1655.73,"endTime":1658.73,"body":"the car on a day and drive out"},{"speaker":"Chris Spear","startTime":1658.73,"endTime":1661.31,"body":"that way. And I might have to"},{"speaker":"Chris Spear","startTime":1658.73,"endTime":1661.31,"body":"you know, go searching for some"},{"speaker":"Chris Spear","startTime":1661.31,"endTime":1662.93,"body":"of that Maryland stuffed ham."},{"speaker":"Unknown","startTime":1663.05,"endTime":1665.66,"body":"Yeah, it's really"},{"speaker":"Unknown","startTime":1663.05,"endTime":1665.66,"body":"interesting. Nice and salty with"},{"speaker":"Unknown","startTime":1665.66,"endTime":1669.32,"body":"the greens and mustard. I like"},{"speaker":"Unknown","startTime":1665.66,"endTime":1669.32,"body":"to tap Tico as I mentioned,"},{"speaker":"Unknown","startTime":1669.32,"endTime":1672.77,"body":"because they have a lot of"},{"speaker":"Unknown","startTime":1669.32,"endTime":1672.77,"body":"pepper, red pepper in it. So"},{"speaker":"Unknown","startTime":1672.77,"endTime":1676.88,"body":"it's really highly seasoned. And"},{"speaker":"Unknown","startTime":1672.77,"endTime":1676.88,"body":"it's basically if you put it on"},{"speaker":"Unknown","startTime":1676.88,"endTime":1682.07,"body":"a well Manny's sandwich it it's"},{"speaker":"Unknown","startTime":1676.88,"endTime":1682.07,"body":"its own ham salad, kind of it"},{"speaker":"Unknown","startTime":1682.07,"endTime":1685.46,"body":"forms a unique type of just"},{"speaker":"Unknown","startTime":1682.07,"endTime":1685.46,"body":"instant sandwich. You know,"},{"speaker":"Chris Spear","startTime":1685.94,"endTime":1688.46,"body":"I might have to get"},{"speaker":"Chris Spear","startTime":1685.94,"endTime":1688.46,"body":"off this podcast and like drive"},{"speaker":"Chris Spear","startTime":1688.46,"endTime":1691.79,"body":"today. I don't know, you know?"},{"speaker":"Chris Spear","startTime":1688.46,"endTime":1691.79,"body":"No, it sounds it sounds good."},{"speaker":"Chris Spear","startTime":1691.79,"endTime":1694.58,"body":"I've been wanting to try it. So"},{"speaker":"Chris Spear","startTime":1691.79,"endTime":1694.58,"body":"you've definitely sold me I'm"},{"speaker":"Chris Spear","startTime":1694.58,"endTime":1698.0,"body":"gonna find that I love ham salad"},{"speaker":"Chris Spear","startTime":1694.58,"endTime":1698.0,"body":"too, even though ham salad is"},{"speaker":"Chris Spear","startTime":1698.0,"endTime":1700.76,"body":"also one of those acquired"},{"speaker":"Chris Spear","startTime":1698.0,"endTime":1700.76,"body":"things. That's kind of weird if"},{"speaker":"Chris Spear","startTime":1700.76,"endTime":1703.19,"body":"you didn't grow up eating it,"},{"speaker":"Chris Spear","startTime":1700.76,"endTime":1703.19,"body":"but I'm a fan of that as well."},{"speaker":"Chris Spear","startTime":1703.25,"endTime":1703.64,"body":"Yeah,"},{"speaker":"Unknown","startTime":1703.67,"endTime":1705.92,"body":"it really depends. Ham"},{"speaker":"Unknown","startTime":1703.67,"endTime":1705.92,"body":"salad has a lot of variations."},{"speaker":"Unknown","startTime":1705.92,"endTime":1707.81,"body":"There's the ones where it's"},{"speaker":"Unknown","startTime":1705.92,"endTime":1707.81,"body":"practically they put the ham"},{"speaker":"Unknown","startTime":1707.81,"endTime":1710.66,"body":"through a meat grinder and turn"},{"speaker":"Unknown","startTime":1707.81,"endTime":1710.66,"body":"it into deviled ham and then"},{"speaker":"Unknown","startTime":1710.66,"endTime":1713.87,"body":"there's ham salad where it's"},{"speaker":"Unknown","startTime":1710.66,"endTime":1713.87,"body":"chopped in bits and is big."},{"speaker":"Chris Spear","startTime":1714.53,"endTime":1716.66,"body":"I've taken to use"},{"speaker":"Chris Spear","startTime":1714.53,"endTime":1716.66,"body":"in country ham lately too. I"},{"speaker":"Chris Spear","startTime":1716.66,"endTime":1719.78,"body":"like that and just kind of watch"},{"speaker":"Chris Spear","startTime":1716.66,"endTime":1719.78,"body":"what I put in for condiments, so"},{"speaker":"Chris Spear","startTime":1719.78,"endTime":1723.53,"body":"it's not too salty. And that's"},{"speaker":"Chris Spear","startTime":1719.78,"endTime":1723.53,"body":"really dependent on the kind of"},{"speaker":"Chris Spear","startTime":1723.53,"endTime":1726.41,"body":"country him but that's kind of"},{"speaker":"Chris Spear","startTime":1723.53,"endTime":1726.41,"body":"been my version lately. It's not"},{"speaker":"Chris Spear","startTime":1726.41,"endTime":1730.94,"body":"as wet. Yeah. One of the other"},{"speaker":"Chris Spear","startTime":1726.41,"endTime":1730.94,"body":"things I want to find out about"},{"speaker":"Chris Spear","startTime":1730.94,"endTime":1733.52,"body":"is what's the deal with Maryland"},{"speaker":"Chris Spear","startTime":1730.94,"endTime":1733.52,"body":"fried chicken. You know, I've"},{"speaker":"Chris Spear","startTime":1733.52,"endTime":1735.8,"body":"heard a lot about it. I don't"},{"speaker":"Chris Spear","startTime":1733.52,"endTime":1735.8,"body":"know if you know who Dave Arnold"},{"speaker":"Chris Spear","startTime":1735.8,"endTime":1738.02,"body":"is, but I had on one of my"},{"speaker":"Chris Spear","startTime":1735.8,"endTime":1738.02,"body":"podcasts and he loves to nerd"},{"speaker":"Chris Spear","startTime":1738.02,"endTime":1740.27,"body":"out about food. And he was all"},{"speaker":"Chris Spear","startTime":1738.02,"endTime":1740.27,"body":"excited. He's like, Well, you're"},{"speaker":"Chris Spear","startTime":1740.27,"endTime":1742.91,"body":"in Maryland. Like, what about"},{"speaker":"Chris Spear","startTime":1740.27,"endTime":1742.91,"body":"Maryland fried chicken? I'm"},{"speaker":"Chris Spear","startTime":1742.91,"endTime":1746.21,"body":"like, Dave, I am not the guy to"},{"speaker":"Chris Spear","startTime":1742.91,"endTime":1746.21,"body":"talk about this. I don't know"},{"speaker":"Chris Spear","startTime":1746.21,"endTime":1749.15,"body":"anything about it. So can you"},{"speaker":"Chris Spear","startTime":1746.21,"endTime":1749.15,"body":"talk a little bit about Maryland"},{"speaker":"Chris Spear","startTime":1749.15,"endTime":1749.99,"body":"fried chicken?"},{"speaker":"Unknown","startTime":1750.23,"endTime":1752.81,"body":"Yeah, I've done a lot"},{"speaker":"Unknown","startTime":1750.23,"endTime":1752.81,"body":"of research on that as well. And"},{"speaker":"Unknown","startTime":1752.81,"endTime":1757.49,"body":"when people came down to"},{"speaker":"Unknown","startTime":1752.81,"endTime":1757.49,"body":"Maryland, I say usually down"},{"speaker":"Unknown","startTime":1757.49,"endTime":1761.99,"body":"because Maryland really played"},{"speaker":"Unknown","startTime":1757.49,"endTime":1761.99,"body":"up. It's kind of a gateway to"},{"speaker":"Unknown","startTime":1761.99,"endTime":1765.62,"body":"the south type thing and a very"},{"speaker":"Unknown","startTime":1761.99,"endTime":1765.62,"body":"problematic, like you're coming"},{"speaker":"Unknown","startTime":1765.62,"endTime":1769.28,"body":"down here and getting a certain"},{"speaker":"Unknown","startTime":1765.62,"endTime":1769.28,"body":"type of cooking way, you're"},{"speaker":"Unknown","startTime":1769.28,"endTime":1773.48,"body":"going to be served by black"},{"speaker":"Unknown","startTime":1769.28,"endTime":1773.48,"body":"waiters, and cook a meal that"},{"speaker":"Unknown","startTime":1773.48,"endTime":1776.87,"body":"they make sure to let you know"},{"speaker":"Unknown","startTime":1773.48,"endTime":1776.87,"body":"is made by a black chef. And of"},{"speaker":"Unknown","startTime":1776.87,"endTime":1779.6,"body":"course, you know, these are very"},{"speaker":"Unknown","startTime":1776.87,"endTime":1779.6,"body":"complicated because there's"},{"speaker":"Unknown","startTime":1779.63,"endTime":1783.26,"body":"these very talented chefs who"},{"speaker":"Unknown","startTime":1779.63,"endTime":1783.26,"body":"built up this industry, but"},{"speaker":"Unknown","startTime":1783.26,"endTime":1785.81,"body":"they're put in this weird"},{"speaker":"Unknown","startTime":1783.26,"endTime":1785.81,"body":"situation, you know, where it's"},{"speaker":"Unknown","startTime":1785.81,"endTime":1789.77,"body":"really fetishized. and Maryland"},{"speaker":"Unknown","startTime":1785.81,"endTime":1789.77,"body":"fried chicken was really"},{"speaker":"Unknown","startTime":1789.77,"endTime":1794.18,"body":"associated with that culture"},{"speaker":"Unknown","startTime":1789.77,"endTime":1794.18,"body":"served in the fancy hotels, sold"},{"speaker":"Unknown","startTime":1794.18,"endTime":1799.04,"body":"by caterers, that quintillions"},{"speaker":"Unknown","startTime":1794.18,"endTime":1799.04,"body":"and things like that. And the"},{"speaker":"Unknown","startTime":1799.04,"endTime":1801.44,"body":"best thing about Maryland Fried"},{"speaker":"Unknown","startTime":1799.04,"endTime":1801.44,"body":"Chicken is that nobody can agree"},{"speaker":"Unknown","startTime":1801.44,"endTime":1806.9,"body":"what it is. I think the most"},{"speaker":"Unknown","startTime":1801.44,"endTime":1806.9,"body":"general version would be it's"},{"speaker":"Unknown","startTime":1806.9,"endTime":1810.8,"body":"fried chicken with cream gravy."},{"speaker":"Unknown","startTime":1806.9,"endTime":1810.8,"body":"But there's some recipes where"},{"speaker":"Unknown","startTime":1810.8,"endTime":1814.73,"body":"you fry the chicken and then put"},{"speaker":"Unknown","startTime":1810.8,"endTime":1814.73,"body":"a lid on the pan to kind of"},{"speaker":"Unknown","startTime":1814.73,"endTime":1816.86,"body":"steam it some more."},{"speaker":"Chris Spear","startTime":1817.16,"endTime":1819.74,"body":"Why would you do"},{"speaker":"Chris Spear","startTime":1817.16,"endTime":1819.74,"body":"that? I want the crispy skin"},{"speaker":"Chris Spear","startTime":1819.8,"endTime":1821.87,"body":"unless I'm gonna put gravy on"},{"speaker":"Chris Spear","startTime":1819.8,"endTime":1821.87,"body":"it, but"},{"speaker":"Unknown","startTime":1821.96,"endTime":1824.81,"body":"it's highly"},{"speaker":"Unknown","startTime":1821.96,"endTime":1824.81,"body":"controversial. And then when I"},{"speaker":"Unknown","startTime":1824.81,"endTime":1829.67,"body":"went back further into the"},{"speaker":"Unknown","startTime":1824.81,"endTime":1829.67,"body":"1800s, I found some indication"},{"speaker":"Unknown","startTime":1829.67,"endTime":1832.07,"body":"that Maryland was kind of"},{"speaker":"Unknown","startTime":1829.67,"endTime":1832.07,"body":"synonymous with fried chicken"},{"speaker":"Unknown","startTime":1832.07,"endTime":1835.01,"body":"period and by Maryland fried"},{"speaker":"Unknown","startTime":1832.07,"endTime":1835.01,"body":"chicken. They just meant like,"},{"speaker":"Unknown","startTime":1835.46,"endTime":1839.27,"body":"you know, fried chicken in"},{"speaker":"Unknown","startTime":1835.46,"endTime":1839.27,"body":"Maryland, because it's best or"},{"speaker":"Unknown","startTime":1839.27,"endTime":1842.15,"body":"something. But that's"},{"speaker":"Unknown","startTime":1839.27,"endTime":1842.15,"body":"controversy also because"},{"speaker":"Unknown","startTime":1842.15,"endTime":1846.89,"body":"Virginia would have a word. It"},{"speaker":"Unknown","startTime":1842.15,"endTime":1846.89,"body":"was a kind of a rivalry. But"},{"speaker":"Chris Spear","startTime":1846.92,"endTime":1849.59,"body":"we really just"},{"speaker":"Chris Spear","startTime":1846.92,"endTime":1849.59,"body":"somewhere I don't remember if it"},{"speaker":"Chris Spear","startTime":1849.59,"endTime":1853.07,"body":"was Tennessee, it wouldn't have"},{"speaker":"Chris Spear","startTime":1849.59,"endTime":1853.07,"body":"been Kentucky. We've done a lot"},{"speaker":"Chris Spear","startTime":1853.07,"endTime":1855.29,"body":"of road trips this summer, but"},{"speaker":"Chris Spear","startTime":1853.07,"endTime":1855.29,"body":"there was a place and it said"},{"speaker":"Chris Spear","startTime":1855.29,"endTime":1858.23,"body":"like Maryland fried chicken. I"},{"speaker":"Chris Spear","startTime":1855.29,"endTime":1858.23,"body":"almost think like it's a is"},{"speaker":"Chris Spear","startTime":1858.23,"endTime":1861.53,"body":"their chain like Maryland fried"},{"speaker":"Chris Spear","startTime":1858.23,"endTime":1861.53,"body":"chicken. Yeah, but it wasn't in"},{"speaker":"Chris Spear","startTime":1861.53,"endTime":1864.05,"body":"Maryland that I saw it. So it"},{"speaker":"Chris Spear","startTime":1861.53,"endTime":1864.05,"body":"was really peculiar that we had"},{"speaker":"Chris Spear","startTime":1864.05,"endTime":1867.41,"body":"driven somewhere. And we're in"},{"speaker":"Chris Spear","startTime":1864.05,"endTime":1867.41,"body":"like, Tennessee, or some of them"},{"speaker":"Chris Spear","startTime":1867.41,"endTime":1869.75,"body":"like Oh, Maryland fried chicken."},{"speaker":"Chris Spear","startTime":1867.41,"endTime":1869.75,"body":"Why would I come down to"},{"speaker":"Chris Spear","startTime":1869.75,"endTime":1871.34,"body":"Tennessee and have Maryland"},{"speaker":"Chris Spear","startTime":1869.75,"endTime":1871.34,"body":"fried chicken?"},{"speaker":"Unknown","startTime":1871.52,"endTime":1875.18,"body":"I thought that they had"},{"speaker":"Unknown","startTime":1871.52,"endTime":1875.18,"body":"stopped existing but I've heard"},{"speaker":"Unknown","startTime":1875.21,"endTime":1879.05,"body":"tell of a few locations of"},{"speaker":"Unknown","startTime":1875.21,"endTime":1879.05,"body":"Maryland fried chicken still"},{"speaker":"Unknown","startTime":1879.05,"endTime":1882.29,"body":"existing and I don't believe"},{"speaker":"Unknown","startTime":1879.05,"endTime":1882.29,"body":"they serve it with cream gravy."},{"speaker":"Unknown","startTime":1882.29,"endTime":1884.6,"body":"It's just a name. It's like"},{"speaker":"Unknown","startTime":1882.29,"endTime":1884.6,"body":"going to"},{"speaker":"Chris Spear","startTime":1884.6,"endTime":1886.46,"body":"KFC Kentucky Fried"},{"speaker":"Chris Spear","startTime":1884.6,"endTime":1886.46,"body":"Chicken. Right?"},{"speaker":"Unknown","startTime":1886.52,"endTime":1890.66,"body":"Yeah, it's I think"},{"speaker":"Unknown","startTime":1886.52,"endTime":1890.66,"body":"they're based in Florida or"},{"speaker":"Unknown","startTime":1890.66,"endTime":1893.69,"body":"we're, it's been a while I used"},{"speaker":"Unknown","startTime":1890.66,"endTime":1893.69,"body":"to read the weekend. And I"},{"speaker":"Unknown","startTime":1893.69,"endTime":1898.19,"body":"always wanted to, you know, try"},{"speaker":"Unknown","startTime":1893.69,"endTime":1898.19,"body":"it just to say I had but I"},{"speaker":"Unknown","startTime":1898.19,"endTime":1900.71,"body":"haven't had the Maryland fried"},{"speaker":"Unknown","startTime":1898.19,"endTime":1900.71,"body":"chicken. Well, now I"},{"speaker":"Chris Spear","startTime":1900.71,"endTime":1902.27,"body":"need to find out"},{"speaker":"Chris Spear","startTime":1900.71,"endTime":1902.27,"body":"where that was that I was"},{"speaker":"Chris Spear","startTime":1902.27,"endTime":1907.7,"body":"driving and maybe go back there."},{"speaker":"Chris Spear","startTime":1902.27,"endTime":1907.7,"body":"Will you put out a book was it"},{"speaker":"Chris Spear","startTime":1907.7,"endTime":1911.45,"body":"last year? That was a collection"},{"speaker":"Chris Spear","startTime":1907.7,"endTime":1911.45,"body":"of what your blog posts? Is that"},{"speaker":"Chris Spear","startTime":1911.45,"endTime":1915.5,"body":"what your first book was? How"},{"speaker":"Chris Spear","startTime":1911.45,"endTime":1915.5,"body":"did that go? I mean, it seemed"},{"speaker":"Chris Spear","startTime":1915.5,"endTime":1918.17,"body":"like the reception was good. I"},{"speaker":"Chris Spear","startTime":1915.5,"endTime":1918.17,"body":"know you were selling out of"},{"speaker":"Chris Spear","startTime":1918.2,"endTime":1922.34,"body":"printings of that. Did you enjoy"},{"speaker":"Chris Spear","startTime":1918.2,"endTime":1922.34,"body":"the process of putting that book"},{"speaker":"Chris Spear","startTime":1922.34,"endTime":1923.72,"body":"together and then promoting it?"},{"speaker":"Unknown","startTime":1923.81,"endTime":1927.59,"body":"Yeah, very much. So I"},{"speaker":"Unknown","startTime":1923.81,"endTime":1927.59,"body":"didn't promote it very much. I"},{"speaker":"Unknown","startTime":1927.62,"endTime":1932.9,"body":"primarily promoted it to my"},{"speaker":"Unknown","startTime":1927.62,"endTime":1932.9,"body":"existing readers. And I put that"},{"speaker":"Unknown","startTime":1932.9,"endTime":1936.08,"body":"together in a pretty short span"},{"speaker":"Unknown","startTime":1932.9,"endTime":1936.08,"body":"of time, it was just like an"},{"speaker":"Unknown","startTime":1936.08,"endTime":1940.31,"body":"obsessive project that I spent"},{"speaker":"Unknown","startTime":1936.08,"endTime":1940.31,"body":"every minute on laying it out."},{"speaker":"Unknown","startTime":1940.31,"endTime":1944.69,"body":"And the options for print on"},{"speaker":"Unknown","startTime":1940.31,"endTime":1944.69,"body":"demand digital printing are just"},{"speaker":"Unknown","startTime":1944.69,"endTime":1948.89,"body":"incredible. Now, what you the"},{"speaker":"Unknown","startTime":1944.69,"endTime":1948.89,"body":"quality that a person like me"},{"speaker":"Unknown","startTime":1948.89,"endTime":1953.81,"body":"can just put together on our"},{"speaker":"Unknown","startTime":1948.89,"endTime":1953.81,"body":"own. And that has sold pretty"},{"speaker":"Unknown","startTime":1953.81,"endTime":1957.14,"body":"well. But I had a it caused me"},{"speaker":"Unknown","startTime":1953.81,"endTime":1957.14,"body":"to pick up a project that I had"},{"speaker":"Unknown","startTime":1957.14,"endTime":1961.49,"body":"abandoned, which was originally"},{"speaker":"Unknown","startTime":1957.14,"endTime":1961.49,"body":"going to be a zine of Christmas"},{"speaker":"Unknown","startTime":1961.49,"endTime":1965.06,"body":"recipes or holiday recipes and"},{"speaker":"Unknown","startTime":1961.49,"endTime":1965.06,"body":"turn that into a book because"},{"speaker":"Unknown","startTime":1965.06,"endTime":1968.21,"body":"the whole time people are buying"},{"speaker":"Unknown","startTime":1965.06,"endTime":1968.21,"body":"this book. People kept calling"},{"speaker":"Unknown","startTime":1968.21,"endTime":1972.53,"body":"it a cookbook. And as we talked"},{"speaker":"Unknown","startTime":1968.21,"endTime":1972.53,"body":"about vague recipes, I would"},{"speaker":"Unknown","startTime":1972.53,"endTime":1974.54,"body":"tell people well, I don't know"},{"speaker":"Unknown","startTime":1972.53,"endTime":1974.54,"body":"if you want to call this a"},{"speaker":"Unknown","startTime":1974.54,"endTime":1975.23,"body":"cookbook."},{"speaker":"Chris Spear","startTime":1975.65,"endTime":1977.36,"body":"I think on your"},{"speaker":"Chris Spear","startTime":1975.65,"endTime":1977.36,"body":"website, it said they may be"},{"speaker":"Chris Spear","startTime":1977.36,"endTime":1980.78,"body":"unsuitable for everyday use or"},{"speaker":"Chris Spear","startTime":1977.36,"endTime":1980.78,"body":"something like yeah, I"},{"speaker":"Unknown","startTime":1980.78,"endTime":1983.78,"body":"tried to put a warning"},{"speaker":"Unknown","startTime":1980.78,"endTime":1983.78,"body":"because I don't want people"},{"speaker":"Unknown","startTime":1984.53,"endTime":1988.76,"body":"coming back to me, because the"},{"speaker":"Unknown","startTime":1984.53,"endTime":1988.76,"body":"fudge recipe that has no times"},{"speaker":"Unknown","startTime":1988.76,"endTime":1993.11,"body":"temperatures or quantities"},{"speaker":"Unknown","startTime":1988.76,"endTime":1993.11,"body":"doesn't turn out. It's a"},{"speaker":"Unknown","startTime":1993.11,"endTime":1996.26,"body":"historical document. Exactly. So"},{"speaker":"Unknown","startTime":1993.11,"endTime":1996.26,"body":"I did print some of those"},{"speaker":"Unknown","startTime":1996.26,"endTime":1999.02,"body":"recipes in there. But I wouldn't"},{"speaker":"Unknown","startTime":1996.26,"endTime":1999.02,"body":"call it a cookbook per se. So"},{"speaker":"Unknown","startTime":1999.02,"endTime":2002.56,"body":"that inspired me to finish up"},{"speaker":"Unknown","startTime":1999.02,"endTime":2002.56,"body":"this holiday recipe project I've"},{"speaker":"Unknown","startTime":2002.56,"endTime":2005.47,"body":"been working on. And that's what"},{"speaker":"Unknown","startTime":2002.56,"endTime":2005.47,"body":"I have coming out this fall. And"},{"speaker":"Unknown","startTime":2005.5,"endTime":2010.15,"body":"I worked with a recipe developer"},{"speaker":"Unknown","startTime":2005.5,"endTime":2010.15,"body":"to actually make usable recipes"},{"speaker":"Unknown","startTime":2010.15,"endTime":2013.48,"body":"in this book. And I'm actually"},{"speaker":"Unknown","startTime":2010.15,"endTime":2013.48,"body":"getting it more professionally"},{"speaker":"Unknown","startTime":2013.51,"endTime":2017.23,"body":"printed. So yeah, it was a very"},{"speaker":"Unknown","startTime":2013.51,"endTime":2017.23,"body":"rewarding process that made me"},{"speaker":"Unknown","startTime":2017.23,"endTime":2019.63,"body":"just want to keep making books"},{"speaker":"Unknown","startTime":2017.23,"endTime":2019.63,"body":"for some reason."},{"speaker":"Chris Spear","startTime":2020.05,"endTime":2022.18,"body":"That's great. So"},{"speaker":"Chris Spear","startTime":2020.05,"endTime":2022.18,"body":"it's called festive Maryland"},{"speaker":"Chris Spear","startTime":2022.18,"endTime":2024.85,"body":"recipes. And it's out October,"},{"speaker":"Chris Spear","startTime":2022.18,"endTime":2024.85,"body":"correct."},{"speaker":"Unknown","startTime":2024.88,"endTime":2029.41,"body":"Yes, our launch date is"},{"speaker":"Unknown","startTime":2024.88,"endTime":2029.41,"body":"October 14, I will possibly be"},{"speaker":"Unknown","startTime":2029.41,"endTime":2032.56,"body":"shipping some copies to pre"},{"speaker":"Unknown","startTime":2029.41,"endTime":2032.56,"body":"orders before then but will"},{"speaker":"Unknown","startTime":2032.56,"endTime":2037.03,"body":"hopefully be everywhere. In the"},{"speaker":"Unknown","startTime":2032.56,"endTime":2037.03,"body":"fall. I'm I've had a really good"},{"speaker":"Unknown","startTime":2037.03,"endTime":2041.2,"body":"reception from press and stuff."},{"speaker":"Unknown","startTime":2037.03,"endTime":2041.2,"body":"So I have some interviews coming"},{"speaker":"Unknown","startTime":2041.2,"endTime":2043.75,"body":"up. And I'm just trying to get"},{"speaker":"Unknown","startTime":2041.2,"endTime":2043.75,"body":"the word out about this book to"},{"speaker":"Unknown","startTime":2043.75,"endTime":2046.96,"body":"maybe people who don't care"},{"speaker":"Unknown","startTime":2043.75,"endTime":2046.96,"body":"about reading a blog. And you"},{"speaker":"Unknown","startTime":2046.96,"endTime":2051.04,"body":"know, it's a great book to just"},{"speaker":"Unknown","startTime":2046.96,"endTime":2051.04,"body":"skim through and maybe read an"},{"speaker":"Unknown","startTime":2051.04,"endTime":2055.45,"body":"essay or maybe just try a recipe"},{"speaker":"Unknown","startTime":2051.04,"endTime":2055.45,"body":"has lots of great images. We did"},{"speaker":"Unknown","startTime":2055.45,"endTime":2059.68,"body":"a lot of research finding"},{"speaker":"Unknown","startTime":2055.45,"endTime":2059.68,"body":"historic Maryland imagery to go"},{"speaker":"Unknown","startTime":2059.68,"endTime":2062.74,"body":"in it. So I'm hoping it's a"},{"speaker":"Unknown","startTime":2059.68,"endTime":2062.74,"body":"little bit more something that"},{"speaker":"Unknown","startTime":2062.74,"endTime":2065.8,"body":"will reach outside of my"},{"speaker":"Unknown","startTime":2062.74,"endTime":2065.8,"body":"existing blog readership."},{"speaker":"Chris Spear","startTime":2066.37,"endTime":2069.25,"body":"So did you put your"},{"speaker":"Chris Spear","startTime":2066.37,"endTime":2069.25,"body":"own spins on any of these? Or"},{"speaker":"Chris Spear","startTime":2069.25,"endTime":2073.6,"body":"are they just really solidly"},{"speaker":"Chris Spear","startTime":2069.25,"endTime":2073.6,"body":"tested? classic traditional"},{"speaker":"Chris Spear","startTime":2073.6,"endTime":2074.35,"body":"recipes?"},{"speaker":"Unknown","startTime":2075.01,"endTime":2078.58,"body":"Actually, she did. And"},{"speaker":"Unknown","startTime":2075.01,"endTime":2078.58,"body":"I kind of led everyone from the"},{"speaker":"Unknown","startTime":2078.61,"endTime":2082.63,"body":"illustrator to the designer, to"},{"speaker":"Unknown","startTime":2078.61,"endTime":2082.63,"body":"Rachel, the recipe developer, I"},{"speaker":"Unknown","startTime":2082.63,"endTime":2086.77,"body":"told everyone to just have fun"},{"speaker":"Unknown","startTime":2082.63,"endTime":2086.77,"body":"and do whatever they wanted. But"},{"speaker":"Unknown","startTime":2086.77,"endTime":2089.92,"body":"she did come back to me"},{"speaker":"Unknown","startTime":2086.77,"endTime":2089.92,"body":"especially with the plum"},{"speaker":"Unknown","startTime":2089.92,"endTime":2092.68,"body":"pudding. That was we have a lot"},{"speaker":"Unknown","startTime":2089.92,"endTime":2092.68,"body":"of back and forth about that."},{"speaker":"Unknown","startTime":2092.68,"endTime":2095.08,"body":"I'm like I don't know just, you"},{"speaker":"Unknown","startTime":2092.68,"endTime":2095.08,"body":"know, make something you would"},{"speaker":"Unknown","startTime":2095.08,"endTime":2099.31,"body":"want to eat. And we have the"},{"speaker":"Unknown","startTime":2095.08,"endTime":2099.31,"body":"historic recipe in there. So if"},{"speaker":"Unknown","startTime":2099.31,"endTime":2103.66,"body":"you want to make 15 pounds of"},{"speaker":"Unknown","startTime":2099.31,"endTime":2103.66,"body":"plum pudding with Sue it and"},{"speaker":"Unknown","startTime":2103.93,"endTime":2108.31,"body":"currents and raisins and boil it"},{"speaker":"Unknown","startTime":2103.93,"endTime":2108.31,"body":"and give it to your friends you"},{"speaker":"Unknown","startTime":2108.31,"endTime":2113.38,"body":"can. But she made a self saucing"},{"speaker":"Unknown","startTime":2108.31,"endTime":2113.38,"body":"pudding cake out of the plum"},{"speaker":"Unknown","startTime":2113.38,"endTime":2116.56,"body":"pudding concept. So I think"},{"speaker":"Unknown","startTime":2113.38,"endTime":2116.56,"body":"that's the one that kind of most"},{"speaker":"Unknown","startTime":2116.56,"endTime":2119.89,"body":"diverges. But it was just"},{"speaker":"Unknown","startTime":2116.56,"endTime":2119.89,"body":"something if you really want to"},{"speaker":"Unknown","startTime":2120.19,"endTime":2123.01,"body":"try to revive this tradition in"},{"speaker":"Unknown","startTime":2120.19,"endTime":2123.01,"body":"a way that your family isn't"},{"speaker":"Unknown","startTime":2123.01,"endTime":2125.29,"body":"gonna be mad that you're not"},{"speaker":"Unknown","startTime":2123.01,"endTime":2125.29,"body":"pulling your weight at the"},{"speaker":"Unknown","startTime":2125.32,"endTime":2130.12,"body":"potluck you can show up with and"},{"speaker":"Unknown","startTime":2125.32,"endTime":2130.12,"body":"not be an outcast."},{"speaker":"Chris Spear","startTime":2130.51,"endTime":2132.49,"body":"Yeah, 15 pounds."},{"speaker":"Chris Spear","startTime":2130.51,"endTime":2132.49,"body":"That's a big commitment."},{"speaker":"Unknown","startTime":2132.91,"endTime":2135.04,"body":"Oh, some of these"},{"speaker":"Unknown","startTime":2132.91,"endTime":2135.04,"body":"recipes were I don't even"},{"speaker":"Unknown","startTime":2135.04,"endTime":2138.34,"body":"understand what vessel they"},{"speaker":"Unknown","startTime":2135.04,"endTime":2138.34,"body":"would boil them in. The"},{"speaker":"Unknown","startTime":2138.34,"endTime":2141.31,"body":"quantities were so huge for plum"},{"speaker":"Unknown","startTime":2138.34,"endTime":2141.31,"body":"pudding, because you would just"},{"speaker":"Unknown","startTime":2141.46,"endTime":2144.73,"body":"give one to absolutely everyone"},{"speaker":"Unknown","startTime":2141.46,"endTime":2144.73,"body":"you encountered I guess."},{"speaker":"Chris Spear","startTime":2145.15,"endTime":2148.84,"body":"Do you have a"},{"speaker":"Chris Spear","startTime":2145.15,"endTime":2148.84,"body":"favorite holiday food not and it"},{"speaker":"Chris Spear","startTime":2148.84,"endTime":2150.76,"body":"doesn't have to be in the book."},{"speaker":"Chris Spear","startTime":2148.84,"endTime":2150.76,"body":"But like when you think about"},{"speaker":"Chris Spear","startTime":2150.76,"endTime":2154.15,"body":"like holiday get togethers and"},{"speaker":"Chris Spear","startTime":2150.76,"endTime":2154.15,"body":"and the meals around them? Do"},{"speaker":"Chris Spear","startTime":2154.15,"endTime":2157.87,"body":"you have a favorite either"},{"speaker":"Chris Spear","startTime":2154.15,"endTime":2157.87,"body":"holiday in general or a holiday"},{"speaker":"Chris Spear","startTime":2157.87,"endTime":2158.71,"body":"food that you like?"},{"speaker":"Unknown","startTime":2159.64,"endTime":2163.72,"body":"I like when newer"},{"speaker":"Unknown","startTime":2159.64,"endTime":2163.72,"body":"things become watching things"},{"speaker":"Unknown","startTime":2163.72,"endTime":2168.16,"body":"become a tradition. So maybe a"},{"speaker":"Unknown","startTime":2163.72,"endTime":2168.16,"body":"decade or so ago, my aunt"},{"speaker":"Unknown","startTime":2168.19,"endTime":2171.64,"body":"started making gravlax every"},{"speaker":"Unknown","startTime":2168.19,"endTime":2171.64,"body":"Christmas and she brings it with"},{"speaker":"Unknown","startTime":2171.64,"endTime":2177.37,"body":"like the the capers and some"},{"speaker":"Unknown","startTime":2171.64,"endTime":2177.37,"body":"mustard sauce she makes. And"},{"speaker":"Unknown","startTime":2177.4,"endTime":2181.93,"body":"it's kind of unexpected presents"},{"speaker":"Unknown","startTime":2177.4,"endTime":2181.93,"body":"now at Christmas. So it's become"},{"speaker":"Unknown","startTime":2181.93,"endTime":2185.62,"body":"one of my favorite things just"},{"speaker":"Unknown","startTime":2181.93,"endTime":2185.62,"body":"to see that become something"},{"speaker":"Unknown","startTime":2185.62,"endTime":2191.29,"body":"that we expect to have. I like"},{"speaker":"Unknown","startTime":2185.62,"endTime":2191.29,"body":"making FOSS knocks or punch ski"},{"speaker":"Unknown","startTime":2192.19,"endTime":2196.03,"body":"on Fat Tuesday or usually the"},{"speaker":"Unknown","startTime":2192.19,"endTime":2196.03,"body":"weekend before. Let's be"},{"speaker":"Unknown","startTime":2196.03,"endTime":2200.05,"body":"realistic. I'm not frying things"},{"speaker":"Unknown","startTime":2196.03,"endTime":2200.05,"body":"on a Tuesday. Come on now. Yeah,"},{"speaker":"Unknown","startTime":2200.29,"endTime":2205.27,"body":"but I really like that. Just I"},{"speaker":"Unknown","startTime":2200.29,"endTime":2205.27,"body":"like some of these things that"},{"speaker":"Unknown","startTime":2205.27,"endTime":2209.14,"body":"aren't necessarily compulsory"},{"speaker":"Unknown","startTime":2205.27,"endTime":2209.14,"body":"holiday that everybody has to"},{"speaker":"Unknown","startTime":2209.14,"endTime":2213.52,"body":"do, but you do it because you"},{"speaker":"Unknown","startTime":2209.14,"endTime":2213.52,"body":"choose to for fun to share with"},{"speaker":"Unknown","startTime":2213.52,"endTime":2217.54,"body":"friends or as kind of more of an"},{"speaker":"Unknown","startTime":2213.52,"endTime":2217.54,"body":"excuse to gather."},{"speaker":"Chris Spear","startTime":2218.35,"endTime":2223.21,"body":"My wife's cousin by"},{"speaker":"Chris Spear","startTime":2218.35,"endTime":2223.21,"body":"marriage is from Denmark. And on"},{"speaker":"Chris Spear","startTime":2223.24,"endTime":2225.91,"body":"I think it's Easter she does"},{"speaker":"Chris Spear","startTime":2223.24,"endTime":2225.91,"body":"something that's almost like a"},{"speaker":"Chris Spear","startTime":2225.91,"endTime":2230.2,"body":"stuffed ham kind of it's called"},{"speaker":"Chris Spear","startTime":2225.91,"endTime":2230.2,"body":"Rola posa. And I don't know if"},{"speaker":"Chris Spear","startTime":2230.2,"endTime":2233.17,"body":"you've ever heard of it. It's a"},{"speaker":"Chris Spear","startTime":2230.2,"endTime":2233.17,"body":"pork belly that stuffed with"},{"speaker":"Chris Spear","startTime":2233.17,"endTime":2236.41,"body":"tons of herbs. So it's like"},{"speaker":"Chris Spear","startTime":2233.17,"endTime":2236.41,"body":"green, but there's a press like"},{"speaker":"Chris Spear","startTime":2236.41,"endTime":2240.19,"body":"it goes in this like square box"},{"speaker":"Chris Spear","startTime":2236.41,"endTime":2240.19,"body":"folded over. And then it has"},{"speaker":"Chris Spear","startTime":2240.19,"endTime":2243.1,"body":"like cranks and you like crank"},{"speaker":"Chris Spear","startTime":2240.19,"endTime":2243.1,"body":"it progressively over days to"},{"speaker":"Chris Spear","startTime":2243.1,"endTime":2245.98,"body":"like tighten it. So it like for"},{"speaker":"Chris Spear","startTime":2243.1,"endTime":2245.98,"body":"him. So it's kind of like a"},{"speaker":"Chris Spear","startTime":2245.98,"endTime":2249.16,"body":"porchetta kind of like a stuffed"},{"speaker":"Chris Spear","startTime":2245.98,"endTime":2249.16,"body":"ham type thing. But She cures"},{"speaker":"Chris Spear","startTime":2249.16,"endTime":2254.35,"body":"her own pork belly. So I love"},{"speaker":"Chris Spear","startTime":2249.16,"endTime":2254.35,"body":"going there because they have"},{"speaker":"Chris Spear","startTime":2254.38,"endTime":2256.93,"body":"tons like when we go there"},{"speaker":"Chris Spear","startTime":2254.38,"endTime":2256.93,"body":"house, we do potluck, but that's"},{"speaker":"Chris Spear","startTime":2256.93,"endTime":2259.33,"body":"one of my favorite things. I"},{"speaker":"Chris Spear","startTime":2256.93,"endTime":2259.33,"body":"think that's Easter that she"},{"speaker":"Chris Spear","startTime":2259.33,"endTime":2264.97,"body":"makes that so I love those like"},{"speaker":"Chris Spear","startTime":2259.33,"endTime":2264.97,"body":"big family holiday gatherings"},{"speaker":"Chris Spear","startTime":2264.97,"endTime":2267.52,"body":"where there's maybe something a"},{"speaker":"Chris Spear","startTime":2264.97,"endTime":2267.52,"body":"little interesting I've never"},{"speaker":"Chris Spear","startTime":2267.52,"endTime":2269.68,"body":"had or just you know, something"},{"speaker":"Chris Spear","startTime":2267.52,"endTime":2269.68,"body":"that you look forward to all"},{"speaker":"Chris Spear","startTime":2269.68,"endTime":2270.13,"body":"year."},{"speaker":"Unknown","startTime":2270.31,"endTime":2273.97,"body":"Yeah, I love that I"},{"speaker":"Unknown","startTime":2270.31,"endTime":2273.97,"body":"love either bringing something"},{"speaker":"Unknown","startTime":2273.97,"endTime":2277.72,"body":"over or even digging something"},{"speaker":"Unknown","startTime":2273.97,"endTime":2277.72,"body":"out from your past or your"},{"speaker":"Unknown","startTime":2277.72,"endTime":2282.4,"body":"heritage and trying to kind of"},{"speaker":"Unknown","startTime":2277.72,"endTime":2282.4,"body":"bring it back. I have not heard"},{"speaker":"Unknown","startTime":2282.4,"endTime":2285.52,"body":"of that. But that sounds really"},{"speaker":"Unknown","startTime":2282.4,"endTime":2285.52,"body":"interesting. So I'll have to add"},{"speaker":"Unknown","startTime":2285.52,"endTime":2289.99,"body":"it to my my list of things to"},{"speaker":"Unknown","startTime":2285.52,"endTime":2289.99,"body":"try to find out more about."},{"speaker":"Chris Spear","startTime":2290.2,"endTime":2293.41,"body":"So looking at"},{"speaker":"Chris Spear","startTime":2290.2,"endTime":2293.41,"body":"deciphering these. A pinch of"},{"speaker":"Chris Spear","startTime":2293.41,"endTime":2296.32,"body":"this are some vague measurements"},{"speaker":"Chris Spear","startTime":2293.41,"endTime":2296.32,"body":"and procedures. How much"},{"speaker":"Chris Spear","startTime":2296.32,"endTime":2298.96,"body":"tinkering do you have to do when"},{"speaker":"Chris Spear","startTime":2296.32,"endTime":2298.96,"body":"you see these like, well, you"},{"speaker":"Chris Spear","startTime":2298.96,"endTime":2302.44,"body":"make a recipe a couple of times"},{"speaker":"Chris Spear","startTime":2298.96,"endTime":2302.44,"body":"trying different measurements to"},{"speaker":"Chris Spear","startTime":2302.44,"endTime":2305.17,"body":"see if you can kind of ratchet"},{"speaker":"Chris Spear","startTime":2302.44,"endTime":2305.17,"body":"down with that measurement is."},{"speaker":"Unknown","startTime":2305.649,"endTime":2309.999,"body":"So this is why I"},{"speaker":"Unknown","startTime":2305.649,"endTime":2309.999,"body":"enlisted Rachel to be the recipe"},{"speaker":"Unknown","startTime":2309.999,"endTime":2315.879,"body":"developer for the book because I"},{"speaker":"Unknown","startTime":2309.999,"endTime":2315.879,"body":"have my brain is to melted by"},{"speaker":"Unknown","startTime":2315.879,"endTime":2319.089,"body":"these old recipes. I almost like"},{"speaker":"Unknown","startTime":2315.879,"endTime":2319.089,"body":"I would never call myself a"},{"speaker":"Unknown","startTime":2319.089,"endTime":2323.739,"body":"chef. But I think that everybody"},{"speaker":"Unknown","startTime":2319.089,"endTime":2323.739,"body":"knows and it's an open secret"},{"speaker":"Unknown","startTime":2323.739,"endTime":2327.699,"body":"that chefs don't really write"},{"speaker":"Unknown","startTime":2323.739,"endTime":2327.699,"body":"good recipes. And I'm kind of in"},{"speaker":"Unknown","startTime":2327.699,"endTime":2333.399,"body":"that same boat. So I just I"},{"speaker":"Unknown","startTime":2327.699,"endTime":2333.399,"body":"follow my instincts when I make"},{"speaker":"Unknown","startTime":2333.399,"endTime":2337.419,"body":"the recipes and it's hard for me"},{"speaker":"Unknown","startTime":2333.399,"endTime":2337.419,"body":"to even follow a modern recipe"},{"speaker":"Unknown","startTime":2337.419,"endTime":2341.439,"body":"and like my eyes glaze over of"},{"speaker":"Unknown","startTime":2337.419,"endTime":2341.439,"body":"any variation from what I'm"},{"speaker":"Unknown","startTime":2341.439,"endTime":2346.419,"body":"expecting to do. So I find"},{"speaker":"Unknown","startTime":2341.439,"endTime":2346.419,"body":"myself just doing what I already"},{"speaker":"Unknown","startTime":2347.019,"endTime":2352.359,"body":"know or you know, think I should"},{"speaker":"Unknown","startTime":2347.019,"endTime":2352.359,"body":"be doing. So I don't do much"},{"speaker":"Unknown","startTime":2352.359,"endTime":2355.629,"body":"tinkering sometimes I will try a"},{"speaker":"Unknown","startTime":2352.359,"endTime":2355.629,"body":"recipe on my site and I'll put a"},{"speaker":"Unknown","startTime":2355.629,"endTime":2360.669,"body":"note in hindsight like a cake I"},{"speaker":"Unknown","startTime":2355.629,"endTime":2360.669,"body":"recently made and I wrote that"},{"speaker":"Unknown","startTime":2360.699,"endTime":2363.759,"body":"you should add a little bit of"},{"speaker":"Unknown","startTime":2360.699,"endTime":2363.759,"body":"oil to this cake because it came"},{"speaker":"Unknown","startTime":2363.759,"endTime":2368.709,"body":"out kind of dry. Or I try my"},{"speaker":"Unknown","startTime":2363.759,"endTime":2368.709,"body":"best to write down what I did or"},{"speaker":"Unknown","startTime":2368.889,"endTime":2372.429,"body":"cross reference other people's"},{"speaker":"Unknown","startTime":2368.889,"endTime":2372.429,"body":"recipes online for how they how"},{"speaker":"Unknown","startTime":2372.429,"endTime":2375.549,"body":"they would make a specific thing"},{"speaker":"Unknown","startTime":2372.429,"endTime":2375.549,"body":"there's so many other cross"},{"speaker":"Unknown","startTime":2375.549,"endTime":2377.109,"body":"reference resources luckily,"},{"speaker":"Chris Spear","startTime":2377.47,"endTime":2380.65,"body":"well it's so hard"},{"speaker":"Chris Spear","startTime":2377.47,"endTime":2380.65,"body":"because one food is expensive"},{"speaker":"Chris Spear","startTime":2380.68,"endTime":2383.44,"body":"like raw ingredients and then"},{"speaker":"Chris Spear","startTime":2380.68,"endTime":2383.44,"body":"the time involved like nobody"},{"speaker":"Chris Spear","startTime":2383.44,"endTime":2387.58,"body":"wants to spend a couple hours or"},{"speaker":"Chris Spear","startTime":2383.44,"endTime":2387.58,"body":"or a day making this thing and"},{"speaker":"Chris Spear","startTime":2387.58,"endTime":2390.76,"body":"spend all this money and habit"},{"speaker":"Chris Spear","startTime":2387.58,"endTime":2390.76,"body":"not come out. Now some things"},{"speaker":"Chris Spear","startTime":2390.76,"endTime":2393.85,"body":"it's not as important you know"},{"speaker":"Chris Spear","startTime":2390.76,"endTime":2393.85,"body":"if you're just talking about"},{"speaker":"Chris Spear","startTime":2393.85,"endTime":2397.15,"body":"like, going back to my family's"},{"speaker":"Chris Spear","startTime":2393.85,"endTime":2397.15,"body":"bake bean recipe, I think it"},{"speaker":"Chris Spear","startTime":2397.15,"endTime":2402.4,"body":"says like a third to Half a"},{"speaker":"Chris Spear","startTime":2397.15,"endTime":2402.4,"body":"pound of salt pork, like, either"},{"speaker":"Chris Spear","startTime":2402.4,"endTime":2405.46,"body":"way, it's going to come out"},{"speaker":"Chris Spear","startTime":2402.4,"endTime":2405.46,"body":"fine. But I did want to ask my"},{"speaker":"Chris Spear","startTime":2405.46,"endTime":2408.4,"body":"mom, like, how much do you use?"},{"speaker":"Chris Spear","startTime":2405.46,"endTime":2408.4,"body":"Like I like when you make it and"},{"speaker":"Chris Spear","startTime":2408.4,"endTime":2411.07,"body":"she's like, Oh, very much. So"},{"speaker":"Chris Spear","startTime":2408.4,"endTime":2411.07,"body":"it's like a third of a pound. So"},{"speaker":"Chris Spear","startTime":2411.07,"endTime":2413.35,"body":"like, that's my No, but my"},{"speaker":"Chris Spear","startTime":2411.07,"endTime":2413.35,"body":"grandmother would be like, I"},{"speaker":"Chris Spear","startTime":2413.35,"endTime":2416.11,"body":"have a bunch of salt pork in the"},{"speaker":"Chris Spear","startTime":2413.35,"endTime":2416.11,"body":"freezer. And I know it looks"},{"speaker":"Chris Spear","startTime":2416.11,"endTime":2417.82,"body":"like a third of a pound and"},{"speaker":"Chris Spear","startTime":2416.11,"endTime":2417.82,"body":"chuck it in because that's how"},{"speaker":"Chris Spear","startTime":2417.82,"endTime":2420.67,"body":"she cooked. So I wanted to make"},{"speaker":"Chris Spear","startTime":2417.82,"endTime":2420.67,"body":"sure I got it either way, it"},{"speaker":"Chris Spear","startTime":2420.67,"endTime":2423.55,"body":"would come out fine. But I still"},{"speaker":"Chris Spear","startTime":2420.67,"endTime":2423.55,"body":"wanted to know like how we were"},{"speaker":"Chris Spear","startTime":2423.55,"endTime":2424.87,"body":"really doing it in my house."},{"speaker":"Unknown","startTime":2425.05,"endTime":2428.29,"body":"Yeah, that's always"},{"speaker":"Unknown","startTime":2425.05,"endTime":2428.29,"body":"going to be something that nags"},{"speaker":"Unknown","startTime":2428.29,"endTime":2431.5,"body":"at you and it nags at me when I"},{"speaker":"Unknown","startTime":2428.29,"endTime":2431.5,"body":"make old recipes, especially if"},{"speaker":"Unknown","startTime":2431.5,"endTime":2438.1,"body":"they were written by somebody"},{"speaker":"Unknown","startTime":2431.5,"endTime":2438.1,"body":"who was a renowned cook. You"},{"speaker":"Unknown","startTime":2438.1,"endTime":2440.65,"body":"know, whether the version that"},{"speaker":"Unknown","startTime":2438.1,"endTime":2440.65,"body":"you're making from a recipe I"},{"speaker":"Unknown","startTime":2440.65,"endTime":2444.16,"body":"just made these chicken"},{"speaker":"Unknown","startTime":2440.65,"endTime":2444.16,"body":"croquettes, a recipe purporting"},{"speaker":"Unknown","startTime":2444.16,"endTime":2450.19,"body":"to be from a famous caterer in"},{"speaker":"Unknown","startTime":2444.16,"endTime":2450.19,"body":"Philadelphia. And there's so"},{"speaker":"Unknown","startTime":2450.19,"endTime":2455.17,"body":"many variables that, you know,"},{"speaker":"Unknown","startTime":2450.19,"endTime":2455.17,"body":"you wonder if you can do this"},{"speaker":"Unknown","startTime":2455.17,"endTime":2459.22,"body":"person's cooking justice. I"},{"speaker":"Unknown","startTime":2455.17,"endTime":2459.22,"body":"mean, they fried up hundreds of"},{"speaker":"Unknown","startTime":2459.22,"endTime":2463.96,"body":"these per day if not 1000s of"},{"speaker":"Unknown","startTime":2459.22,"endTime":2463.96,"body":"these famous croquettes. So all"},{"speaker":"Unknown","startTime":2463.96,"endTime":2468.43,"body":"the variables in the frying the"},{"speaker":"Unknown","startTime":2463.96,"endTime":2468.43,"body":"oil they didn't really lists"},{"speaker":"Unknown","startTime":2468.46,"endTime":2473.05,"body":"many quantities. So a lot of"},{"speaker":"Unknown","startTime":2468.46,"endTime":2473.05,"body":"people think that you can just"},{"speaker":"Unknown","startTime":2473.98,"endTime":2477.7,"body":"taste tasted that moment, but"},{"speaker":"Unknown","startTime":2473.98,"endTime":2477.7,"body":"let's be real, you know, his"},{"speaker":"Unknown","startTime":2477.7,"endTime":2479.41,"body":"real recipe died with him."},{"speaker":"Chris Spear","startTime":2479.92,"endTime":2481.96,"body":"Yeah, I mean,"},{"speaker":"Chris Spear","startTime":2479.92,"endTime":2481.96,"body":"frying alone. Are you frying and"},{"speaker":"Chris Spear","startTime":2481.99,"endTime":2486.43,"body":"lard? Is it vegetable oil, corn,"},{"speaker":"Chris Spear","startTime":2481.99,"endTime":2486.43,"body":"or like, you know, it's, it's"},{"speaker":"Chris Spear","startTime":2486.43,"endTime":2489.46,"body":"crazy, you're probably never"},{"speaker":"Chris Spear","startTime":2486.43,"endTime":2489.46,"body":"gonna get it to be the way that"},{"speaker":"Chris Spear","startTime":2489.46,"endTime":2492.64,"body":"it was. But thankfully, there's"},{"speaker":"Chris Spear","startTime":2489.46,"endTime":2492.64,"body":"probably not anyone around who's"},{"speaker":"Chris Spear","startTime":2492.64,"endTime":2495.49,"body":"going to be able to tell you"},{"speaker":"Chris Spear","startTime":2492.64,"endTime":2495.49,"body":"different anyway, even though"},{"speaker":"Chris Spear","startTime":2495.49,"endTime":2498.4,"body":"you'd you'd probably really like"},{"speaker":"Chris Spear","startTime":2495.49,"endTime":2498.4,"body":"to try that version, right?"},{"speaker":"Unknown","startTime":2498.76,"endTime":2502.12,"body":"Yeah, I would just like"},{"speaker":"Unknown","startTime":2498.76,"endTime":2502.12,"body":"to, you just read them. And you"},{"speaker":"Unknown","startTime":2502.12,"endTime":2505.72,"body":"read about these times and the"},{"speaker":"Unknown","startTime":2502.12,"endTime":2505.72,"body":"legacy of these different cooks,"},{"speaker":"Unknown","startTime":2505.72,"endTime":2508.0,"body":"whether they're home cooks or"},{"speaker":"Unknown","startTime":2505.72,"endTime":2508.0,"body":"chefs and you just kind of want"},{"speaker":"Unknown","startTime":2508.0,"endTime":2511.57,"body":"a taste of that I think people"},{"speaker":"Unknown","startTime":2508.0,"endTime":2511.57,"body":"are people have always been that"},{"speaker":"Unknown","startTime":2511.57,"endTime":2514.3,"body":"way. That's why these recipes"},{"speaker":"Unknown","startTime":2511.57,"endTime":2514.3,"body":"circulated because people who"},{"speaker":"Unknown","startTime":2514.3,"endTime":2516.91,"body":"couldn't make it to Philadelphia"},{"speaker":"Unknown","startTime":2514.3,"endTime":2516.91,"body":"couldn't afford to go to his"},{"speaker":"Unknown","startTime":2516.91,"endTime":2520.72,"body":"restaurant wanted to taste this"},{"speaker":"Unknown","startTime":2516.91,"endTime":2520.72,"body":"food. So a recipe, either"},{"speaker":"Unknown","startTime":2520.72,"endTime":2524.26,"body":"legitimate or some pale"},{"speaker":"Unknown","startTime":2520.72,"endTime":2524.26,"body":"imitation made its way into a"},{"speaker":"Unknown","startTime":2524.26,"endTime":2527.2,"body":"cookbook so that somebody could"},{"speaker":"Unknown","startTime":2524.26,"endTime":2527.2,"body":"say, oh, I've had Augustine's"},{"speaker":"Unknown","startTime":2527.2,"endTime":2528.16,"body":"croquettes."},{"speaker":"Chris Spear","startTime":2530.32,"endTime":2534.37,"body":"bragging point."},{"speaker":"Chris Spear","startTime":2530.32,"endTime":2534.37,"body":"Yeah, you're clearly younger."},{"speaker":"Chris Spear","startTime":2534.37,"endTime":2538.3,"body":"But is this something that is"},{"speaker":"Chris Spear","startTime":2534.37,"endTime":2538.3,"body":"dying out a little bit? You"},{"speaker":"Chris Spear","startTime":2538.3,"endTime":2542.2,"body":"know, this traditional cooking"},{"speaker":"Chris Spear","startTime":2538.3,"endTime":2542.2,"body":"the Maryland cooking? You know,"},{"speaker":"Chris Spear","startTime":2542.2,"endTime":2546.37,"body":"are people of our generations"},{"speaker":"Chris Spear","startTime":2542.2,"endTime":2546.37,"body":"doing this? Or is it something"},{"speaker":"Chris Spear","startTime":2546.37,"endTime":2548.95,"body":"that still you know,"},{"speaker":"Chris Spear","startTime":2546.37,"endTime":2548.95,"body":"grandmother's your mom? Like?"},{"speaker":"Chris Spear","startTime":2548.95,"endTime":2553.09,"body":"Are we in danger of losing these"},{"speaker":"Chris Spear","startTime":2548.95,"endTime":2553.09,"body":"recipes? And this way of"},{"speaker":"Chris Spear","startTime":2553.09,"endTime":2556.09,"body":"cooking? Because I think today,"},{"speaker":"Chris Spear","startTime":2553.09,"endTime":2556.09,"body":"you know, everyone's interested"},{"speaker":"Chris Spear","startTime":2556.09,"endTime":2558.49,"body":"in global cuisine. And we're"},{"speaker":"Chris Spear","startTime":2556.09,"endTime":2558.49,"body":"doing you know, at my house, we"},{"speaker":"Chris Spear","startTime":2558.49,"endTime":2561.7,"body":"cook Mexican and we cook Thai."},{"speaker":"Chris Spear","startTime":2558.49,"endTime":2561.7,"body":"It's like, I'm not doing this"},{"speaker":"Chris Spear","startTime":2561.7,"endTime":2565.3,"body":"kind of cooking as much. Like,"},{"speaker":"Chris Spear","startTime":2561.7,"endTime":2565.3,"body":"do you have a feeling on what"},{"speaker":"Chris Spear","startTime":2565.3,"endTime":2566.11,"body":"that looks like?"},{"speaker":"Unknown","startTime":2566.92,"endTime":2569.32,"body":"I guess it's just"},{"speaker":"Unknown","startTime":2566.92,"endTime":2569.32,"body":"always happening. There's always"},{"speaker":"Unknown","startTime":2569.32,"endTime":2571.78,"body":"going to be the churn. I"},{"speaker":"Unknown","startTime":2569.32,"endTime":2571.78,"body":"mentioned, plum pudding is"},{"speaker":"Unknown","startTime":2571.78,"endTime":2575.86,"body":"something that's in the book,"},{"speaker":"Unknown","startTime":2571.78,"endTime":2575.86,"body":"and let's be real, it probably,"},{"speaker":"Unknown","startTime":2576.04,"endTime":2580.18,"body":"for all intents and purposes"},{"speaker":"Unknown","startTime":2576.04,"endTime":2580.18,"body":"died out long before I found"},{"speaker":"Unknown","startTime":2580.18,"endTime":2583.15,"body":"this recipe and put it in my"},{"speaker":"Unknown","startTime":2580.18,"endTime":2583.15,"body":"book. I've heard of few people"},{"speaker":"Unknown","startTime":2583.15,"endTime":2586.96,"body":"whose families made white potato"},{"speaker":"Unknown","startTime":2583.15,"endTime":2586.96,"body":"pie, but it's certainly not the"},{"speaker":"Unknown","startTime":2586.96,"endTime":2592.42,"body":"norm. So I think we always are"},{"speaker":"Unknown","startTime":2586.96,"endTime":2592.42,"body":"at risk of having these kind of"},{"speaker":"Unknown","startTime":2592.42,"endTime":2595.42,"body":"flame keepers passing away and"},{"speaker":"Unknown","startTime":2592.42,"endTime":2595.42,"body":"not passing the recipe to"},{"speaker":"Unknown","startTime":2595.42,"endTime":2598.72,"body":"someone or people who are too"},{"speaker":"Unknown","startTime":2595.42,"endTime":2598.72,"body":"busy to stuff a ham at"},{"speaker":"Unknown","startTime":2598.72,"endTime":2602.5,"body":"Thanksgiving season because they"},{"speaker":"Unknown","startTime":2598.72,"endTime":2602.5,"body":"have work and other obligations"},{"speaker":"Unknown","startTime":2602.5,"endTime":2606.76,"body":"and can't drive to get the ham,"},{"speaker":"Unknown","startTime":2602.5,"endTime":2606.76,"body":"let alone stand around and stuff"},{"speaker":"Unknown","startTime":2606.76,"endTime":2611.2,"body":"it full of hand chopped greens."},{"speaker":"Unknown","startTime":2606.76,"endTime":2611.2,"body":"So there's always going to be"},{"speaker":"Unknown","startTime":2611.2,"endTime":2615.52,"body":"conflicting priorities. But I"},{"speaker":"Unknown","startTime":2611.2,"endTime":2615.52,"body":"think that food just evolves to"},{"speaker":"Unknown","startTime":2615.52,"endTime":2621.25,"body":"meet our needs. So new things"},{"speaker":"Unknown","startTime":2615.52,"endTime":2621.25,"body":"are also being born every day."},{"speaker":"Chris Spear","startTime":2621.58,"endTime":2623.65,"body":"But it's also"},{"speaker":"Chris Spear","startTime":2621.58,"endTime":2623.65,"body":"cyclical because I think if you"},{"speaker":"Chris Spear","startTime":2623.65,"endTime":2626.95,"body":"look at like take spike"},{"speaker":"Chris Spear","startTime":2623.65,"endTime":2626.95,"body":"Geraghty, Woodberry Kitchen like"},{"speaker":"Chris Spear","startTime":2626.95,"endTime":2629.59,"body":"clearly people love that food"},{"speaker":"Chris Spear","startTime":2626.95,"endTime":2629.59,"body":"and that cooking and you have"},{"speaker":"Chris Spear","startTime":2629.59,"endTime":2632.23,"body":"guys like Michael Twitty who are"},{"speaker":"Chris Spear","startTime":2629.59,"endTime":2632.23,"body":"still talking about old"},{"speaker":"Chris Spear","startTime":2632.23,"endTime":2635.71,"body":"foodways. You know, chefs,"},{"speaker":"Chris Spear","startTime":2632.23,"endTime":2635.71,"body":"especially love that stuff."},{"speaker":"Chris Spear","startTime":2636.07,"endTime":2639.7,"body":"People like Sean Brock, who"},{"speaker":"Chris Spear","startTime":2636.07,"endTime":2639.7,"body":"really like dig into local and"},{"speaker":"Chris Spear","startTime":2639.7,"endTime":2642.25,"body":"kind of some of those heritage"},{"speaker":"Chris Spear","startTime":2639.7,"endTime":2642.25,"body":"recipes. So you do see those"},{"speaker":"Chris Spear","startTime":2642.43,"endTime":2645.37,"body":"coming back, even in"},{"speaker":"Chris Spear","startTime":2642.43,"endTime":2645.37,"body":"restaurants, which I think then"},{"speaker":"Chris Spear","startTime":2645.4,"endTime":2648.31,"body":"creates a little interest for"},{"speaker":"Chris Spear","startTime":2645.4,"endTime":2648.31,"body":"people cooking at home."},{"speaker":"Unknown","startTime":2648.43,"endTime":2651.31,"body":"Yeah, absolutely. I"},{"speaker":"Unknown","startTime":2648.43,"endTime":2651.31,"body":"think that there's an interest"},{"speaker":"Unknown","startTime":2651.31,"endTime":2656.29,"body":"in authenticity. You know, I"},{"speaker":"Unknown","startTime":2651.31,"endTime":2656.29,"body":"hesitate to ever use that word"},{"speaker":"Unknown","startTime":2656.29,"endTime":2659.38,"body":"because what does it even mean?"},{"speaker":"Unknown","startTime":2656.29,"endTime":2659.38,"body":"But there is an interest in"},{"speaker":"Unknown","startTime":2659.41,"endTime":2665.47,"body":"these foods with these"},{"speaker":"Unknown","startTime":2659.41,"endTime":2665.47,"body":"backstories I hope that in some"},{"speaker":"Unknown","startTime":2665.47,"endTime":2668.83,"body":"ways that some of my writing"},{"speaker":"Unknown","startTime":2665.47,"endTime":2668.83,"body":"will encourage people to take"},{"speaker":"Unknown","startTime":2668.83,"endTime":2672.85,"body":"those things somewhat out of the"},{"speaker":"Unknown","startTime":2668.83,"endTime":2672.85,"body":"restaurant kitchens and bring"},{"speaker":"Unknown","startTime":2672.85,"endTime":2679.0,"body":"them home. I once read an"},{"speaker":"Unknown","startTime":2672.85,"endTime":2679.0,"body":"interesting thing about like, I"},{"speaker":"Unknown","startTime":2679.0,"endTime":2681.97,"body":"forget what type of sandwich"},{"speaker":"Unknown","startTime":2679.0,"endTime":2681.97,"body":"some British sandwich how"},{"speaker":"Unknown","startTime":2681.97,"endTime":2685.3,"body":"everybody had their own version"},{"speaker":"Unknown","startTime":2681.97,"endTime":2685.3,"body":"of the sandwich and then once it"},{"speaker":"Unknown","startTime":2685.3,"endTime":2688.9,"body":"started to become mass produced"},{"speaker":"Unknown","startTime":2685.3,"endTime":2688.9,"body":"all these variations died out,"},{"speaker":"Unknown","startTime":2688.9,"endTime":2691.21,"body":"you know, there's just the one"},{"speaker":"Unknown","startTime":2688.9,"endTime":2691.21,"body":"you'd get at the corner store,"},{"speaker":"Unknown","startTime":2691.36,"endTime":2691.72,"body":"which is"},{"speaker":"Chris Spear","startTime":2691.72,"endTime":2693.7,"body":"the same for like"},{"speaker":"Chris Spear","startTime":2691.72,"endTime":2693.7,"body":"produce, right? Because you see"},{"speaker":"Chris Spear","startTime":2693.7,"endTime":2696.97,"body":"that a lot of like, there used"},{"speaker":"Chris Spear","startTime":2693.7,"endTime":2696.97,"body":"to be all these varieties of"},{"speaker":"Chris Spear","startTime":2697.03,"endTime":2699.43,"body":"watermelon is one of those ones,"},{"speaker":"Chris Spear","startTime":2697.03,"endTime":2699.43,"body":"right? And then they're like,"},{"speaker":"Chris Spear","startTime":2699.46,"endTime":2702.04,"body":"Oh, this is Like, we're going to"},{"speaker":"Chris Spear","startTime":2699.46,"endTime":2702.04,"body":"ship one watermelon, right? It's"},{"speaker":"Chris Spear","startTime":2702.04,"endTime":2704.29,"body":"going to be this. We've bred it"},{"speaker":"Chris Spear","startTime":2702.04,"endTime":2704.29,"body":"for flavor and size and"},{"speaker":"Chris Spear","startTime":2704.29,"endTime":2706.63,"body":"whatever. And then you just"},{"speaker":"Chris Spear","startTime":2704.29,"endTime":2706.63,"body":"don't have these varieties"},{"speaker":"Chris Spear","startTime":2706.63,"endTime":2707.11,"body":"anymore."},{"speaker":"Unknown","startTime":2707.379,"endTime":2709.509,"body":"That's a great example,"},{"speaker":"Unknown","startTime":2707.379,"endTime":2709.509,"body":"though, because we still have"},{"speaker":"Unknown","startTime":2709.509,"endTime":2714.339,"body":"people who are striving to keep"},{"speaker":"Unknown","startTime":2709.509,"endTime":2714.339,"body":"all those heirloom things alive."},{"speaker":"Unknown","startTime":2714.339,"endTime":2717.099,"body":"So I think as long as there's"},{"speaker":"Unknown","startTime":2714.339,"endTime":2717.099,"body":"people, whether they're chefs"},{"speaker":"Unknown","startTime":2717.099,"endTime":2720.009,"body":"who are kind of bringing"},{"speaker":"Unknown","startTime":2717.099,"endTime":2720.009,"body":"awareness of dishes by putting"},{"speaker":"Unknown","startTime":2720.009,"endTime":2724.749,"body":"them on menus, or people like me"},{"speaker":"Unknown","startTime":2720.009,"endTime":2724.749,"body":"who are writing about it, or"},{"speaker":"Unknown","startTime":2724.749,"endTime":2728.439,"body":"doing research, as long as"},{"speaker":"Unknown","startTime":2724.749,"endTime":2728.439,"body":"there's someone to kind of keep"},{"speaker":"Unknown","startTime":2728.439,"endTime":2733.119,"body":"the idea, going or keep the seed"},{"speaker":"Unknown","startTime":2728.439,"endTime":2733.119,"body":"of literally or figuratively,"},{"speaker":"Unknown","startTime":2733.419,"endTime":2737.889,"body":"alive, hopefully, at least we"},{"speaker":"Unknown","startTime":2733.419,"endTime":2737.889,"body":"have the recipes and techniques"},{"speaker":"Unknown","startTime":2737.889,"endTime":2739.359,"body":"can be passed down to"},{"speaker":"Chris Spear","startTime":2739.539,"endTime":2741.729,"body":"like the fish"},{"speaker":"Chris Spear","startTime":2739.539,"endTime":2741.729,"body":"pepper, right. That was"},{"speaker":"Chris Spear","startTime":2741.729,"endTime":2744.219,"body":"something that I know there was,"},{"speaker":"Chris Spear","startTime":2741.729,"endTime":2744.219,"body":"Do you know the fish pepper? Oh,"},{"speaker":"Chris Spear","startTime":2744.219,"endTime":2747.009,"body":"yes. Yeah. Right. Yeah, of"},{"speaker":"Chris Spear","startTime":2744.219,"endTime":2747.009,"body":"course. But like I'm growing"},{"speaker":"Chris Spear","startTime":2747.009,"endTime":2749.709,"body":"them in my yard. Now. I've been"},{"speaker":"Chris Spear","startTime":2747.009,"endTime":2749.709,"body":"growing them every year now. But"},{"speaker":"Chris Spear","startTime":2749.739,"endTime":2753.369,"body":"I had, you know, I was like 40,"},{"speaker":"Chris Spear","startTime":2749.739,"endTime":2753.369,"body":"and I had never even heard of"},{"speaker":"Chris Spear","startTime":2753.369,"endTime":2755.889,"body":"it. And it wasn't anything we"},{"speaker":"Chris Spear","startTime":2753.369,"endTime":2755.889,"body":"had. And then all of a sudden,"},{"speaker":"Chris Spear","startTime":2755.889,"endTime":2757.869,"body":"you know, some people are"},{"speaker":"Chris Spear","startTime":2755.889,"endTime":2757.869,"body":"talking about it, and then you"},{"speaker":"Chris Spear","startTime":2757.869,"endTime":2761.169,"body":"start to see it more now I can"},{"speaker":"Chris Spear","startTime":2757.869,"endTime":2761.169,"body":"go to like literally my Dutch"},{"speaker":"Chris Spear","startTime":2761.169,"endTime":2763.659,"body":"plant farm here in Frederick has"},{"speaker":"Chris Spear","startTime":2761.169,"endTime":2763.659,"body":"them every year. And you can I"},{"speaker":"Chris Spear","startTime":2763.659,"endTime":2765.849,"body":"don't even have to start from"},{"speaker":"Chris Spear","startTime":2763.659,"endTime":2765.849,"body":"seed anymore, I can just buy it,"},{"speaker":"Chris Spear","startTime":2765.849,"endTime":2768.759,"body":"it's become so popular again,"},{"speaker":"Chris Spear","startTime":2765.849,"endTime":2768.759,"body":"that you can go buy fish, pepper"},{"speaker":"Chris Spear","startTime":2768.759,"endTime":2770.469,"body":"plants, and plant them in your"},{"speaker":"Chris Spear","startTime":2768.759,"endTime":2770.469,"body":"yard. And it's one of my"},{"speaker":"Chris Spear","startTime":2770.469,"endTime":2773.139,"body":"favorite ones to grow. But a"},{"speaker":"Chris Spear","startTime":2770.469,"endTime":2773.139,"body":"handful of years ago, nobody"},{"speaker":"Chris Spear","startTime":2773.139,"endTime":2775.419,"body":"even knew what it was. I mean,"},{"speaker":"Chris Spear","startTime":2773.139,"endTime":2775.419,"body":"you know, kind of in the"},{"speaker":"Chris Spear","startTime":2775.419,"endTime":2776.529,"body":"mainstream, they didn't."},{"speaker":"Unknown","startTime":2776.65,"endTime":2779.14,"body":"Yeah, it's so great"},{"speaker":"Unknown","startTime":2776.65,"endTime":2779.14,"body":"that they made a comeback. And"},{"speaker":"Unknown","startTime":2779.14,"endTime":2783.4,"body":"it's such a good I feel like it"},{"speaker":"Unknown","startTime":2779.14,"endTime":2783.4,"body":"made a lot of people myself"},{"speaker":"Unknown","startTime":2783.4,"endTime":2788.32,"body":"included, I've grown them I'm"},{"speaker":"Unknown","startTime":2783.4,"endTime":2788.32,"body":"not this year, but they gave so"},{"speaker":"Unknown","startTime":2788.32,"endTime":2791.65,"body":"many people a way to keep this"},{"speaker":"Unknown","startTime":2788.32,"endTime":2791.65,"body":"thing going all you have to do"},{"speaker":"Unknown","startTime":2791.65,"endTime":2795.49,"body":"is put it in a pot and grow it."},{"speaker":"Unknown","startTime":2791.65,"endTime":2795.49,"body":"So it's a really good way to"},{"speaker":"Unknown","startTime":2795.49,"endTime":2799.36,"body":"just keep this heirloom alive."},{"speaker":"Unknown","startTime":2795.49,"endTime":2799.36,"body":"It's created an industry for it"},{"speaker":"Unknown","startTime":2799.36,"endTime":2802.27,"body":"and awareness of it. I think a"},{"speaker":"Unknown","startTime":2799.36,"endTime":2802.27,"body":"lot of people who grow them know"},{"speaker":"Unknown","startTime":2802.27,"endTime":2806.56,"body":"the story behind it and know a"},{"speaker":"Unknown","startTime":2802.27,"endTime":2806.56,"body":"little bit about the history and"},{"speaker":"Unknown","startTime":2806.56,"endTime":2811.63,"body":"they know that it's regional."},{"speaker":"Unknown","startTime":2806.56,"endTime":2811.63,"body":"Although I was at a Home Depot,"},{"speaker":"Unknown","startTime":2811.63,"endTime":2815.08,"body":"I think last summer and I saw a"},{"speaker":"Unknown","startTime":2811.63,"endTime":2815.08,"body":"fish pepper and it was called a"},{"speaker":"Unknown","startTime":2815.08,"endTime":2823.36,"body":"candy cane pepper. And i i about"},{"speaker":"Unknown","startTime":2815.08,"endTime":2823.36,"body":"had a had a fit, but you know,"},{"speaker":"Unknown","startTime":2823.36,"endTime":2826.15,"body":"they were trying to repackage it"},{"speaker":"Unknown","startTime":2823.36,"endTime":2826.15,"body":"for a national audience. But"},{"speaker":"Unknown","startTime":2826.15,"endTime":2829.03,"body":"people who grew up regionally"},{"speaker":"Unknown","startTime":2826.15,"endTime":2829.03,"body":"know what it really is. And"},{"speaker":"Unknown","startTime":2829.12,"endTime":2831.37,"body":"hopefully as long as there's"},{"speaker":"Unknown","startTime":2829.12,"endTime":2831.37,"body":"enough people growing it and"},{"speaker":"Unknown","startTime":2831.37,"endTime":2834.76,"body":"calling it a fish pepper and"},{"speaker":"Unknown","startTime":2831.37,"endTime":2834.76,"body":"giving them to friends or making"},{"speaker":"Unknown","startTime":2834.76,"endTime":2839.53,"body":"that one batch pot sauce. That's"},{"speaker":"Unknown","startTime":2834.76,"endTime":2839.53,"body":"gonna keep those peppers, keep"},{"speaker":"Unknown","startTime":2839.53,"endTime":2841.93,"body":"that whole story and that pepper"},{"speaker":"Unknown","startTime":2839.53,"endTime":2841.93,"body":"alive."},{"speaker":"Chris Spear","startTime":2842.08,"endTime":2843.73,"body":"I just cook with"},{"speaker":"Chris Spear","startTime":2842.08,"endTime":2843.73,"body":"some yesterday I did some"},{"speaker":"Chris Spear","startTime":2843.73,"endTime":2846.88,"body":"pickled ones, I did a dish and I"},{"speaker":"Chris Spear","startTime":2843.73,"endTime":2846.88,"body":"was doing a photo shoot. And I"},{"speaker":"Chris Spear","startTime":2846.88,"endTime":2849.52,"body":"was like, you know, I wanted to"},{"speaker":"Chris Spear","startTime":2846.88,"endTime":2849.52,"body":"have some pickled peppers on"},{"speaker":"Chris Spear","startTime":2849.52,"endTime":2851.2,"body":"there and I couldn't think of a"},{"speaker":"Chris Spear","startTime":2849.52,"endTime":2851.2,"body":"better pepper to use."},{"speaker":"Unknown","startTime":2851.53,"endTime":2852.79,"body":"So I'm sold them a"},{"speaker":"Unknown","startTime":2851.53,"endTime":2852.79,"body":"whole,"},{"speaker":"Chris Spear","startTime":2853.149,"endTime":2858.249,"body":"I cut them in half,"},{"speaker":"Chris Spear","startTime":2853.149,"endTime":2858.249,"body":"cut the the top off and then cut"},{"speaker":"Chris Spear","startTime":2858.249,"endTime":2860.829,"body":"them in half with the seeds and"},{"speaker":"Chris Spear","startTime":2858.249,"endTime":2860.829,"body":"then pickle them like doing a"},{"speaker":"Chris Spear","startTime":2860.829,"endTime":2862.029,"body":"hot pickle like I'm not doing"},{"speaker":"Unknown","startTime":2862.839,"endTime":2865.599,"body":"stripes though, that's"},{"speaker":"Unknown","startTime":2862.839,"endTime":2865.599,"body":"a really great way. So you can"},{"speaker":"Unknown","startTime":2865.599,"endTime":2868.929,"body":"still grinding them as you can"},{"speaker":"Unknown","startTime":2865.599,"endTime":2868.929,"body":"still see that there's something"},{"speaker":"Chris Spear","startTime":2868.96,"endTime":2870.85,"body":"really and there's"},{"speaker":"Chris Spear","startTime":2868.96,"endTime":2870.85,"body":"not a huge pepper. So you can"},{"speaker":"Chris Spear","startTime":2870.85,"endTime":2874.54,"body":"even serve like a good chunk of"},{"speaker":"Chris Spear","startTime":2870.85,"endTime":2874.54,"body":"it, you know, and just like so"},{"speaker":"Chris Spear","startTime":2874.54,"endTime":2876.82,"body":"that you can see that they're on"},{"speaker":"Chris Spear","startTime":2874.54,"endTime":2876.82,"body":"the plate. So I wanted like a"},{"speaker":"Chris Spear","startTime":2876.82,"endTime":2881.17,"body":"big chunk of it on there. And"},{"speaker":"Chris Spear","startTime":2876.82,"endTime":2881.17,"body":"they're not overly spicy. Some"},{"speaker":"Chris Spear","startTime":2881.17,"endTime":2883.48,"body":"people can't take any spices,"},{"speaker":"Chris Spear","startTime":2881.17,"endTime":2883.48,"body":"although every once in a while."},{"speaker":"Chris Spear","startTime":2883.48,"endTime":2885.61,"body":"It's like you have some you're"},{"speaker":"Chris Spear","startTime":2883.48,"endTime":2885.61,"body":"like, oh, this this one in"},{"speaker":"Chris Spear","startTime":2885.61,"endTime":2886.87,"body":"particular is really hot."},{"speaker":"Unknown","startTime":2887.109,"endTime":2891.279,"body":"Yeah, that's so funny"},{"speaker":"Unknown","startTime":2887.109,"endTime":2891.279,"body":"about peppers. I don't know what"},{"speaker":"Unknown","startTime":2891.279,"endTime":2893.949,"body":"the science is behind it. But"},{"speaker":"Unknown","startTime":2891.279,"endTime":2893.949,"body":"yeah, most of the fish peppers"},{"speaker":"Unknown","startTime":2893.949,"endTime":2897.579,"body":"are fairly mild. And they by"},{"speaker":"Unknown","startTime":2893.949,"endTime":2897.579,"body":"doing that you have this visual"},{"speaker":"Unknown","startTime":2897.579,"endTime":2900.789,"body":"impact and this unique story"},{"speaker":"Unknown","startTime":2897.579,"endTime":2900.789,"body":"just in this one ingredient on"},{"speaker":"Unknown","startTime":2900.789,"endTime":2904.539,"body":"the plate. So that's so, so"},{"speaker":"Unknown","startTime":2900.789,"endTime":2904.539,"body":"interesting to be able to do."},{"speaker":"Chris Spear","startTime":2905.32,"endTime":2907.69,"body":"I want to dig into"},{"speaker":"Chris Spear","startTime":2905.32,"endTime":2907.69,"body":"some potentially controversial"},{"speaker":"Chris Spear","startTime":2907.69,"endTime":2909.4,"body":"things here. Can we talk about"},{"speaker":"Chris Spear","startTime":2907.69,"endTime":2909.4,"body":"crab cakes for a few minutes"},{"speaker":"Chris Spear","startTime":2909.4,"endTime":2911.8,"body":"because there's so many"},{"speaker":"Chris Spear","startTime":2909.4,"endTime":2911.8,"body":"variables here so I want your"},{"speaker":"Chris Spear","startTime":2911.86,"endTime":2914.68,"body":"opinions religious talking about"},{"speaker":"Chris Spear","startTime":2911.86,"endTime":2914.68,"body":"like, how do you cook them? Are"},{"speaker":"Chris Spear","startTime":2914.68,"endTime":2918.97,"body":"they cooked in a pan? Are they"},{"speaker":"Chris Spear","startTime":2914.68,"endTime":2918.97,"body":"broiled? Are they fried? Is that"},{"speaker":"Chris Spear","startTime":2918.97,"endTime":2922.21,"body":"a combo? Like I'm sure you've"},{"speaker":"Chris Spear","startTime":2918.97,"endTime":2922.21,"body":"seen it all what do you what are"},{"speaker":"Chris Spear","startTime":2922.21,"endTime":2925.27,"body":"your thoughts on actually"},{"speaker":"Chris Spear","startTime":2922.21,"endTime":2925.27,"body":"cooking the crab cake and then"},{"speaker":"Chris Spear","startTime":2925.27,"endTime":2926.65,"body":"we'll talk maybe about some"},{"speaker":"Chris Spear","startTime":2925.27,"endTime":2926.65,"body":"ingredients."},{"speaker":"Unknown","startTime":2926.86,"endTime":2929.83,"body":"I personally like to"},{"speaker":"Unknown","startTime":2926.86,"endTime":2929.83,"body":"pan fry them but I actually only"},{"speaker":"Unknown","startTime":2929.83,"endTime":2935.65,"body":"have one really hard and fast"},{"speaker":"Unknown","startTime":2929.83,"endTime":2935.65,"body":"opinion about crab cakes and"},{"speaker":"Unknown","startTime":2935.65,"endTime":2940.84,"body":"that that they need to be made"},{"speaker":"Unknown","startTime":2935.65,"endTime":2940.84,"body":"from an entire picked crab. Oh,"},{"speaker":"Unknown","startTime":2940.87,"endTime":2944.29,"body":"I don't mess around with the"},{"speaker":"Unknown","startTime":2940.87,"endTime":2944.29,"body":"jumbo I know that breaks my like"},{"speaker":"Unknown","startTime":2944.29,"endTime":2948.79,"body":"that's so much work it is it"},{"speaker":"Unknown","startTime":2944.29,"endTime":2948.79,"body":"makes it really not practical"},{"speaker":"Unknown","startTime":2948.88,"endTime":2952.03,"body":"once a year so someone will give"},{"speaker":"Unknown","startTime":2948.88,"endTime":2952.03,"body":"me some extra crabs from a crab"},{"speaker":"Unknown","startTime":2952.03,"endTime":2956.71,"body":"feast and I'll have some friends"},{"speaker":"Unknown","startTime":2952.03,"endTime":2956.71,"body":"over for crab cakes. But I don't"},{"speaker":"Unknown","startTime":2956.71,"endTime":2959.47,"body":"go for the jumbo lump. They're,"},{"speaker":"Unknown","startTime":2956.71,"endTime":2959.47,"body":"they're good when I have you"},{"speaker":"Unknown","startTime":2959.47,"endTime":2962.5,"body":"know, when I do come across one"},{"speaker":"Unknown","startTime":2959.47,"endTime":2962.5,"body":"I wouldn't say no to a free crab"},{"speaker":"Unknown","startTime":2962.5,"endTime":2967.03,"body":"cake but nothing beats that"},{"speaker":"Unknown","startTime":2962.5,"endTime":2967.03,"body":"combination of all the parts of"},{"speaker":"Unknown","startTime":2967.03,"endTime":2970.45,"body":"the crab and I actually recently"},{"speaker":"Unknown","startTime":2967.03,"endTime":2970.45,"body":"read maybe we're not supposed to"},{"speaker":"Unknown","startTime":2970.45,"endTime":2974.59,"body":"be eating the tamale. It might"},{"speaker":"Unknown","startTime":2970.45,"endTime":2974.59,"body":"have heavy metals or some"},{"speaker":"Unknown","startTime":2975.19,"endTime":2979.45,"body":"something in it I forget. And"},{"speaker":"Unknown","startTime":2975.19,"endTime":2979.45,"body":"that just broke my heart because"},{"speaker":"Unknown","startTime":2979.45,"endTime":2981.94,"body":"I think that having a little of"},{"speaker":"Unknown","startTime":2979.45,"endTime":2981.94,"body":"the tamale in there is one of"},{"speaker":"Unknown","startTime":2981.94,"endTime":2986.38,"body":"the crucial elements of making a"},{"speaker":"Unknown","startTime":2981.94,"endTime":2986.38,"body":"really tasty crabcake."},{"speaker":"Chris Spear","startTime":2986.65,"endTime":2990.88,"body":"So if you were"},{"speaker":"Chris Spear","startTime":2986.65,"endTime":2990.88,"body":"using already picked crab you"},{"speaker":"Chris Spear","startTime":2990.88,"endTime":2994.3,"body":"would say that it's acceptable"},{"speaker":"Chris Spear","startTime":2990.88,"endTime":2994.3,"body":"if not better to do a mix like"},{"speaker":"Chris Spear","startTime":2994.36,"endTime":2996.82,"body":"because some people want to say"},{"speaker":"Chris Spear","startTime":2994.36,"endTime":2996.82,"body":"jumbo lump but I've always been"},{"speaker":"Chris Spear","startTime":2996.82,"endTime":2999.97,"body":"a fan of whether it's putting"},{"speaker":"Chris Spear","startTime":2996.82,"endTime":2999.97,"body":"some back fin in or some cloth"},{"speaker":"Chris Spear","startTime":3000.0,"endTime":3002.28,"body":"Some of that's because of cost,"},{"speaker":"Chris Spear","startTime":3000.0,"endTime":3002.28,"body":"but like, what are your thoughts"},{"speaker":"Chris Spear","startTime":3002.28,"endTime":3004.68,"body":"on mixing that? Like, if you're"},{"speaker":"Chris Spear","startTime":3002.28,"endTime":3004.68,"body":"not going to pick the whole"},{"speaker":"Chris Spear","startTime":3004.68,"endTime":3008.34,"body":"thing, would you go with"},{"speaker":"Chris Spear","startTime":3004.68,"endTime":3008.34,"body":"different parts of the crabs"},{"speaker":"Chris Spear","startTime":3008.34,"endTime":3010.77,"body":"since they're already usually"},{"speaker":"Chris Spear","startTime":3008.34,"endTime":3010.77,"body":"separated out that way when"},{"speaker":"Chris Spear","startTime":3010.77,"endTime":3011.34,"body":"they're picked?"},{"speaker":"Unknown","startTime":3012.42,"endTime":3015.0,"body":"This is ironic since I"},{"speaker":"Unknown","startTime":3012.42,"endTime":3015.0,"body":"was just advocating for picking"},{"speaker":"Unknown","startTime":3015.0,"endTime":3017.19,"body":"a whole crab, but that sounds"},{"speaker":"Unknown","startTime":3015.0,"endTime":3017.19,"body":"like too much work. And I would"},{"speaker":"Unknown","startTime":3017.19,"endTime":3020.13,"body":"just go from the back fin. I"},{"speaker":"Unknown","startTime":3017.19,"endTime":3020.13,"body":"love the back then and then"},{"speaker":"Unknown","startTime":3020.13,"endTime":3023.82,"body":"would be it. Okay. Hadleys I get"},{"speaker":"Unknown","startTime":3020.13,"endTime":3023.82,"body":"the back fin crabcake. It's a"},{"speaker":"Unknown","startTime":3023.82,"endTime":3026.49,"body":"better deal. It's a better crab."},{"speaker":"Unknown","startTime":3023.82,"endTime":3026.49,"body":"Yeah."},{"speaker":"Chris Spear","startTime":3026.52,"endTime":3028.14,"body":"Because, you know,"},{"speaker":"Chris Spear","startTime":3026.52,"endTime":3028.14,"body":"I worked in a place where we"},{"speaker":"Chris Spear","startTime":3028.14,"endTime":3032.01,"body":"were making a lot if I'm at"},{"speaker":"Chris Spear","startTime":3028.14,"endTime":3032.01,"body":"home, like one pound, maybe two"},{"speaker":"Chris Spear","startTime":3032.01,"endTime":3034.74,"body":"pounds is enough. But I worked"},{"speaker":"Chris Spear","startTime":3032.01,"endTime":3034.74,"body":"at places where we were, you"},{"speaker":"Chris Spear","startTime":3034.74,"endTime":3037.98,"body":"know, using hundreds of pounds"},{"speaker":"Chris Spear","startTime":3034.74,"endTime":3037.98,"body":"of crab meat. So we had like our"},{"speaker":"Chris Spear","startTime":3037.98,"endTime":3040.83,"body":"ratio of what we put in and some"},{"speaker":"Chris Spear","startTime":3037.98,"endTime":3040.83,"body":"people would be like, Oh, you're"},{"speaker":"Chris Spear","startTime":3040.83,"endTime":3044.37,"body":"cheap. It's not all, you know,"},{"speaker":"Chris Spear","startTime":3040.83,"endTime":3044.37,"body":"jumbo lump crab. It's like,"},{"speaker":"Chris Spear","startTime":3044.37,"endTime":3047.58,"body":"well, I like flavor wise, I like"},{"speaker":"Chris Spear","startTime":3044.37,"endTime":3047.58,"body":"I don't think you always have to"},{"speaker":"Chris Spear","startTime":3047.58,"endTime":3051.15,"body":"see these gigantic chunks of"},{"speaker":"Chris Spear","startTime":3047.58,"endTime":3051.15,"body":"crab. It still tastes like crab."},{"speaker":"Chris Spear","startTime":3051.15,"endTime":3053.76,"body":"But that's one of those hotly"},{"speaker":"Chris Spear","startTime":3051.15,"endTime":3053.76,"body":"debated topics."},{"speaker":"Unknown","startTime":3053.79,"endTime":3055.8,"body":"Yeah, it's really"},{"speaker":"Unknown","startTime":3053.79,"endTime":3055.8,"body":"gilding the lily to me to just"},{"speaker":"Unknown","startTime":3055.8,"endTime":3058.53,"body":"be all jumbo lump. And, you"},{"speaker":"Unknown","startTime":3055.8,"endTime":3058.53,"body":"know, the Columbian has a whole"},{"speaker":"Unknown","startTime":3058.53,"endTime":3061.29,"body":"different taste and texture. So"},{"speaker":"Unknown","startTime":3058.53,"endTime":3061.29,"body":"it definitely adds something."},{"speaker":"Unknown","startTime":3061.5,"endTime":3066.12,"body":"But it's too dry to us, just"},{"speaker":"Unknown","startTime":3061.5,"endTime":3066.12,"body":"claw me. But also, if you're"},{"speaker":"Unknown","startTime":3066.12,"endTime":3071.34,"body":"picking crabs, your hands get so"},{"speaker":"Unknown","startTime":3066.12,"endTime":3071.34,"body":"dirty, and you get old bay and"},{"speaker":"Unknown","startTime":3071.34,"endTime":3074.64,"body":"seasonings all over the meat"},{"speaker":"Unknown","startTime":3071.34,"endTime":3074.64,"body":"while you're picking it in that"},{"speaker":"Unknown","startTime":3074.85,"endTime":3078.72,"body":"flavors because I don't season"},{"speaker":"Unknown","startTime":3074.85,"endTime":3078.72,"body":"crab cakes with a whole bunch of"},{"speaker":"Unknown","startTime":3078.72,"endTime":3082.05,"body":"old bay or anything, just kind"},{"speaker":"Unknown","startTime":3078.72,"endTime":3082.05,"body":"of what gets in there. Maybe a"},{"speaker":"Unknown","startTime":3082.05,"endTime":3085.02,"body":"little bit of extra. So that"},{"speaker":"Unknown","startTime":3082.05,"endTime":3085.02,"body":"gets in there just from the act"},{"speaker":"Unknown","startTime":3085.02,"endTime":3088.32,"body":"of picking it and when you get"},{"speaker":"Unknown","startTime":3085.02,"endTime":3088.32,"body":"crab meat, the storage is clean."},{"speaker":"Unknown","startTime":3088.86,"endTime":3091.77,"body":"So it's really just about the"},{"speaker":"Unknown","startTime":3088.86,"endTime":3091.77,"body":"dirtiness of it and it's kind of"},{"speaker":"Unknown","startTime":3091.77,"endTime":3096.27,"body":"like the chicken croquettes I"},{"speaker":"Unknown","startTime":3091.77,"endTime":3096.27,"body":"just made. You know, if you make"},{"speaker":"Unknown","startTime":3096.6,"endTime":3100.71,"body":"it people advertise all white"},{"speaker":"Unknown","startTime":3096.6,"endTime":3100.71,"body":"meat, chicken, but when you're"},{"speaker":"Unknown","startTime":3100.71,"endTime":3101.61,"body":"cutting it up and"},{"speaker":"Chris Spear","startTime":3101.939,"endTime":3104.849,"body":"lumping it"},{"speaker":"Chris Spear","startTime":3101.939,"endTime":3104.849,"body":"together, meat chicken, chicken."},{"speaker":"Unknown","startTime":3105.029,"endTime":3108.359,"body":"Yeah, you want that"},{"speaker":"Unknown","startTime":3105.029,"endTime":3108.359,"body":"dark meat or at least a mix. So"},{"speaker":"Unknown","startTime":3108.809,"endTime":3110.579,"body":"it's just about getting"},{"speaker":"Unknown","startTime":3108.809,"endTime":3110.579,"body":"something in there that's like a"},{"speaker":"Unknown","startTime":3110.579,"endTime":3114.959,"body":"little bit more. I for lack of a"},{"speaker":"Unknown","startTime":3110.579,"endTime":3114.959,"body":"better word dirty or you know,"},{"speaker":"Chris Spear","startTime":3114.99,"endTime":3117.9,"body":"you do it all in a"},{"speaker":"Chris Spear","startTime":3114.99,"endTime":3117.9,"body":"frying pan. Because I'm an oven"},{"speaker":"Chris Spear","startTime":3117.9,"endTime":3120.42,"body":"broil like mine, like go on a"},{"speaker":"Chris Spear","startTime":3117.9,"endTime":3120.42,"body":"sheet tray in the oven. They"},{"speaker":"Chris Spear","startTime":3120.42,"endTime":3124.56,"body":"don't go in a pan at all. So you"},{"speaker":"Chris Spear","startTime":3120.42,"endTime":3124.56,"body":"do yours like on the stove and a"},{"speaker":"Chris Spear","startTime":3124.56,"endTime":3125.07,"body":"frying pan."},{"speaker":"Unknown","startTime":3125.13,"endTime":3127.38,"body":"Yeah, brutal. They're"},{"speaker":"Unknown","startTime":3125.13,"endTime":3127.38,"body":"really good, though. I have"},{"speaker":"Unknown","startTime":3127.38,"endTime":3130.17,"body":"nothing against that either. I"},{"speaker":"Unknown","startTime":3127.38,"endTime":3130.17,"body":"just put them in a skillet"},{"speaker":"Unknown","startTime":3130.17,"endTime":3134.85,"body":"because I'm I'm not sure I don't"},{"speaker":"Unknown","startTime":3130.17,"endTime":3134.85,"body":"even have a uniform way that I"},{"speaker":"Unknown","startTime":3134.85,"endTime":3138.12,"body":"make them because sometimes I"},{"speaker":"Unknown","startTime":3134.85,"endTime":3138.12,"body":"follow. It's not like I get that"},{"speaker":"Unknown","startTime":3138.12,"endTime":3142.8,"body":"much crab meat in my life. Yeah,"},{"speaker":"Unknown","startTime":3138.12,"endTime":3142.8,"body":"it's expensive luxury at this"},{"speaker":"Unknown","startTime":3142.8,"endTime":3145.74,"body":"point, right. So I often make"},{"speaker":"Unknown","startTime":3142.8,"endTime":3145.74,"body":"recipes. I think the last time I"},{"speaker":"Unknown","startTime":3145.74,"endTime":3150.99,"body":"made crab cakes, I followed a"},{"speaker":"Unknown","startTime":3145.74,"endTime":3150.99,"body":"recipe from a cookbook from a"},{"speaker":"Unknown","startTime":3150.99,"endTime":3154.5,"body":"woman on the eastern shore. And"},{"speaker":"Unknown","startTime":3150.99,"endTime":3154.5,"body":"I just knew that as long as I"},{"speaker":"Unknown","startTime":3154.5,"endTime":3159.45,"body":"had my hard and fast rule of my"},{"speaker":"Unknown","startTime":3154.5,"endTime":3159.45,"body":"whole crab that her recipe would"},{"speaker":"Unknown","startTime":3159.45,"endTime":3163.62,"body":"turn out just fine. So I think"},{"speaker":"Unknown","startTime":3159.45,"endTime":3163.62,"body":"she may be fried in oil, found"},{"speaker":"Unknown","startTime":3163.62,"endTime":3166.23,"body":"them in butter. If the recipe"},{"speaker":"Unknown","startTime":3163.62,"endTime":3166.23,"body":"said to boil it, I would do that"},{"speaker":"Unknown","startTime":3166.23,"endTime":3171.6,"body":"too. But some of them soak bread"},{"speaker":"Unknown","startTime":3166.23,"endTime":3171.6,"body":"and milk and use that to buy it."},{"speaker":"Chris Spear","startTime":3171.63,"endTime":3174.27,"body":"What's What are"},{"speaker":"Chris Spear","startTime":3171.63,"endTime":3174.27,"body":"your thoughts on binders? You"},{"speaker":"Chris Spear","startTime":3174.27,"endTime":3179.1,"body":"know, fresh bread bread crumbs"},{"speaker":"Chris Spear","startTime":3174.27,"endTime":3179.1,"body":"is Panko. Okay? Some people use"},{"speaker":"Chris Spear","startTime":3179.13,"endTime":3181.95,"body":"saltines or crackers. That's"},{"speaker":"Chris Spear","startTime":3179.13,"endTime":3181.95,"body":"another one of those things. Do"},{"speaker":"Chris Spear","startTime":3181.95,"endTime":3184.62,"body":"you have a preference? I'm sure"},{"speaker":"Chris Spear","startTime":3181.95,"endTime":3184.62,"body":"you've seen it all?"},{"speaker":"Unknown","startTime":3185.37,"endTime":3187.14,"body":"Yeah, I don't really"},{"speaker":"Unknown","startTime":3185.37,"endTime":3187.14,"body":"have a strong preference on"},{"speaker":"Unknown","startTime":3187.14,"endTime":3191.22,"body":"that. I think whatever. Whatever"},{"speaker":"Unknown","startTime":3187.14,"endTime":3191.22,"body":"you have on hand is the most"},{"speaker":"Unknown","startTime":3191.22,"endTime":3192.78,"body":"authentic thing. Right. So"},{"speaker":"Chris Spear","startTime":3192.96,"endTime":3196.14,"body":"yeah, I think when"},{"speaker":"Chris Spear","startTime":3192.96,"endTime":3196.14,"body":"I first started making them, I"},{"speaker":"Chris Spear","startTime":3196.14,"endTime":3199.65,"body":"was using the recipe on the Old"},{"speaker":"Chris Spear","startTime":3196.14,"endTime":3199.65,"body":"Bay can and they had like a call"},{"speaker":"Chris Spear","startTime":3199.65,"endTime":3202.11,"body":"for white bread. So you're like"},{"speaker":"Chris Spear","startTime":3199.65,"endTime":3202.11,"body":"cutting the crap, like you cut"},{"speaker":"Chris Spear","startTime":3202.11,"endTime":3204.54,"body":"the cross off of white bread."},{"speaker":"Chris Spear","startTime":3202.11,"endTime":3204.54,"body":"And then you cut it into small"},{"speaker":"Chris Spear","startTime":3204.54,"endTime":3208.05,"body":"pieces. That just I don't know,"},{"speaker":"Chris Spear","startTime":3204.54,"endTime":3208.05,"body":"it seemed like more trouble than"},{"speaker":"Chris Spear","startTime":3208.05,"endTime":3212.82,"body":"it was worth for me. And I soon"},{"speaker":"Chris Spear","startTime":3208.05,"endTime":3212.82,"body":"moved on to like, actually like"},{"speaker":"Chris Spear","startTime":3212.82,"endTime":3215.4,"body":"panko I just these days just use"},{"speaker":"Chris Spear","startTime":3212.82,"endTime":3215.4,"body":"panko because it's what I have"},{"speaker":"Chris Spear","startTime":3215.4,"endTime":3216.96,"body":"at home all the time ready to"},{"speaker":"Chris Spear","startTime":3215.4,"endTime":3216.96,"body":"roll"},{"speaker":"Unknown","startTime":3217.049,"endTime":3220.739,"body":"bread is a real"},{"speaker":"Unknown","startTime":3217.049,"endTime":3220.739,"body":"minefield, because it means so"},{"speaker":"Unknown","startTime":3220.739,"endTime":3223.559,"body":"many things, and so much"},{"speaker":"Unknown","startTime":3220.739,"endTime":3223.559,"body":"commercially available, like"},{"speaker":"Unknown","startTime":3223.559,"endTime":3227.039,"body":"white bread is really sweet. So"},{"speaker":"Unknown","startTime":3223.559,"endTime":3227.039,"body":"if you get anything in there"},{"speaker":"Unknown","startTime":3227.039,"endTime":3230.489,"body":"that's got the taste of"},{"speaker":"Unknown","startTime":3227.039,"endTime":3230.489,"body":"sweetness, like a potato roll or"},{"speaker":"Unknown","startTime":3230.489,"endTime":3234.089,"body":"something to me that just ruins"},{"speaker":"Unknown","startTime":3230.489,"endTime":3234.089,"body":"the crab cake. You know, and"},{"speaker":"Unknown","startTime":3234.089,"endTime":3237.029,"body":"then you on the other end of the"},{"speaker":"Unknown","startTime":3234.089,"endTime":3237.029,"body":"spectrum, you have stuff that's"},{"speaker":"Unknown","startTime":3237.029,"endTime":3240.659,"body":"to wheat bread, or sourdough and"},{"speaker":"Unknown","startTime":3237.029,"endTime":3240.659,"body":"that also would ruin a crab"},{"speaker":"Unknown","startTime":3240.659,"endTime":3244.499,"body":"cake. So it's probably better to"},{"speaker":"Unknown","startTime":3240.659,"endTime":3244.499,"body":"go with grid bread crumbs than"},{"speaker":"Unknown","startTime":3244.499,"endTime":3248.189,"body":"to deal with the whole minefield"},{"speaker":"Unknown","startTime":3244.499,"endTime":3248.189,"body":"that is commercially available"},{"speaker":"Unknown","startTime":3248.189,"endTime":3249.779,"body":"bread options. And I"},{"speaker":"Chris Spear","startTime":3249.78,"endTime":3252.63,"body":"find it funny when"},{"speaker":"Chris Spear","startTime":3249.78,"endTime":3252.63,"body":"people say like no filler, I"},{"speaker":"Chris Spear","startTime":3252.63,"endTime":3255.51,"body":"don't want like that the idea of"},{"speaker":"Chris Spear","startTime":3252.63,"endTime":3255.51,"body":"having a little bread in there"},{"speaker":"Chris Spear","startTime":3255.51,"endTime":3257.91,"body":"is like filler, because that's"},{"speaker":"Chris Spear","startTime":3255.51,"endTime":3257.91,"body":"one of those things that I'm"},{"speaker":"Chris Spear","startTime":3257.91,"endTime":3260.55,"body":"always like, well, like if you"},{"speaker":"Chris Spear","startTime":3257.91,"endTime":3260.55,"body":"make it without any of that it's"},{"speaker":"Chris Spear","startTime":3260.55,"endTime":3263.7,"body":"a little too runny. I mean,"},{"speaker":"Chris Spear","startTime":3260.55,"endTime":3263.7,"body":"maybe I could adjust and put"},{"speaker":"Chris Spear","startTime":3263.7,"endTime":3268.17,"body":"less, you know, the liquid, the"},{"speaker":"Chris Spear","startTime":3263.7,"endTime":3268.17,"body":"egg and stuff in there. But I"},{"speaker":"Chris Spear","startTime":3268.17,"endTime":3270.15,"body":"don't I don't think it's"},{"speaker":"Chris Spear","startTime":3268.17,"endTime":3270.15,"body":"terrible to have a little bread"},{"speaker":"Chris Spear","startTime":3270.15,"endTime":3272.43,"body":"in there just to hold that"},{"speaker":"Chris Spear","startTime":3270.15,"endTime":3272.43,"body":"together. Like I am not a fan of"},{"speaker":"Chris Spear","startTime":3272.43,"endTime":3275.85,"body":"putting, say like red peppers in"},{"speaker":"Chris Spear","startTime":3272.43,"endTime":3275.85,"body":"there or something. But that's"},{"speaker":"Chris Spear","startTime":3275.85,"endTime":3277.68,"body":"another one of the selling"},{"speaker":"Chris Spear","startTime":3275.85,"endTime":3277.68,"body":"points where people like, Oh,"},{"speaker":"Chris Spear","startTime":3277.71,"endTime":3279.66,"body":"what do you put in it? Oh, I"},{"speaker":"Chris Spear","startTime":3277.71,"endTime":3279.66,"body":"don't want any of that bread"},{"speaker":"Chris Spear","startTime":3279.66,"endTime":3281.67,"body":"crumb in there. I'm like,"},{"speaker":"Chris Spear","startTime":3279.66,"endTime":3281.67,"body":"there's not really that much"},{"speaker":"Chris Spear","startTime":3281.67,"endTime":3282.42,"body":"bread crumb."},{"speaker":"Unknown","startTime":3282.93,"endTime":3285.66,"body":"I tried to do research"},{"speaker":"Unknown","startTime":3282.93,"endTime":3285.66,"body":"into when people became so"},{"speaker":"Unknown","startTime":3285.66,"endTime":3289.14,"body":"suspicious of their crabcakes"},{"speaker":"Unknown","startTime":3285.66,"endTime":3289.14,"body":"this way and I couldn't really"},{"speaker":"Unknown","startTime":3289.14,"endTime":3293.55,"body":"pinpoint it. But the whole thing"},{"speaker":"Unknown","startTime":3289.14,"endTime":3293.55,"body":"about filler. At some point"},{"speaker":"Unknown","startTime":3293.55,"endTime":3297.36,"body":"people just decided that they"},{"speaker":"Unknown","startTime":3293.55,"endTime":3297.36,"body":"you know, in this one instance"},{"speaker":"Unknown","startTime":3297.36,"endTime":3300.48,"body":"we would accept nothing less"},{"speaker":"Unknown","startTime":3297.36,"endTime":3300.48,"body":"than the best jumbo lump No"},{"speaker":"Unknown","startTime":3300.48,"endTime":3304.59,"body":"filler. And as a result, you"},{"speaker":"Unknown","startTime":3300.48,"endTime":3304.59,"body":"know, you can only a crab cake"},{"speaker":"Unknown","startTime":3304.59,"endTime":3308.49,"body":"once a year. So to me, I'll take"},{"speaker":"Unknown","startTime":3304.59,"endTime":3308.49,"body":"a couple, I'll give it a little"},{"speaker":"Unknown","startTime":3308.49,"endTime":3311.07,"body":"leeway so that I can eat more"},{"speaker":"Unknown","startTime":3308.49,"endTime":3311.07,"body":"crab cakes."},{"speaker":"Chris Spear","startTime":3311.46,"endTime":3313.92,"body":"Yeah, me too. Yeah,"},{"speaker":"Chris Spear","startTime":3311.46,"endTime":3313.92,"body":"it's one of the things that I"},{"speaker":"Chris Spear","startTime":3313.92,"endTime":3317.37,"body":"have on my menu for my customers"},{"speaker":"Chris Spear","startTime":3313.92,"endTime":3317.37,"body":"these days for a while, it was"},{"speaker":"Chris Spear","startTime":3317.37,"endTime":3320.1,"body":"definitely the number one"},{"speaker":"Chris Spear","startTime":3317.37,"endTime":3320.1,"body":"seller, I'm so glad that I don't"},{"speaker":"Chris Spear","startTime":3320.1,"endTime":3324.36,"body":"have to make as many crab cakes"},{"speaker":"Chris Spear","startTime":3320.1,"endTime":3324.36,"body":"and I wouldn't be able to. I'm"},{"speaker":"Chris Spear","startTime":3324.36,"endTime":3329.46,"body":"sorry, I just can't pick them."},{"speaker":"Chris Spear","startTime":3324.36,"endTime":3329.46,"body":"Crab cakes. I'll try it from my"},{"speaker":"Chris Spear","startTime":3329.46,"endTime":3331.74,"body":"house, though. We're big fans."},{"speaker":"Chris Spear","startTime":3329.46,"endTime":3331.74,"body":"Again, I didn't grow up here."},{"speaker":"Chris Spear","startTime":3331.74,"endTime":3336.27,"body":"But my wife's from Virginia and"},{"speaker":"Chris Spear","startTime":3331.74,"endTime":3336.27,"body":"her dad is from DC and my wife"},{"speaker":"Chris Spear","startTime":3336.27,"endTime":3339.15,"body":"grew up in Prince George's"},{"speaker":"Chris Spear","startTime":3336.27,"endTime":3339.15,"body":"County. So they're big crab"},{"speaker":"Chris Spear","startTime":3339.15,"endTime":3341.43,"body":"picking fans. So that's"},{"speaker":"Chris Spear","startTime":3339.15,"endTime":3341.43,"body":"something we do every year, at"},{"speaker":"Chris Spear","startTime":3341.43,"endTime":3344.25,"body":"least once in the backyard is"},{"speaker":"Chris Spear","startTime":3341.43,"endTime":3344.25,"body":"just have family over and spend"},{"speaker":"Chris Spear","startTime":3344.25,"endTime":3346.83,"body":"a couple hours picking the"},{"speaker":"Chris Spear","startTime":3344.25,"endTime":3346.83,"body":"crabs. Well, if you"},{"speaker":"Unknown","startTime":3346.83,"endTime":3350.49,"body":"finish before, this is"},{"speaker":"Unknown","startTime":3346.83,"endTime":3350.49,"body":"unlikely, but save or have had"},{"speaker":"Unknown","startTime":3350.49,"endTime":3353.37,"body":"enough crab and everybody else"},{"speaker":"Unknown","startTime":3350.49,"endTime":3353.37,"body":"is still sitting around or like"},{"speaker":"Unknown","startTime":3353.37,"endTime":3355.83,"body":"me, you don't drink as much and"},{"speaker":"Unknown","startTime":3353.37,"endTime":3355.83,"body":"you need something to do then"},{"speaker":"Unknown","startTime":3355.83,"endTime":3357.93,"body":"you can just sit there and pick"},{"speaker":"Unknown","startTime":3355.83,"endTime":3357.93,"body":"the crab and put it in a bowl"},{"speaker":"Unknown","startTime":3357.93,"endTime":3361.05,"body":"and still socialize and make"},{"speaker":"Unknown","startTime":3357.93,"endTime":3361.05,"body":"crab cakes tomorrow. But I like"},{"speaker":"Unknown","startTime":3361.05,"endTime":3363.93,"body":"to lay out most definitely done"},{"speaker":"Unknown","startTime":3361.05,"endTime":3363.93,"body":"that. Yeah, yeah, I'd like to"},{"speaker":"Unknown","startTime":3363.93,"endTime":3367.83,"body":"lay out some paper and just"},{"speaker":"Unknown","startTime":3363.93,"endTime":3367.83,"body":"watch TV or listen to a podcast"},{"speaker":"Unknown","startTime":3367.83,"endTime":3370.41,"body":"or something. And I do them"},{"speaker":"Unknown","startTime":3367.83,"endTime":3370.41,"body":"assembly line style. I pull off"},{"speaker":"Unknown","startTime":3370.41,"endTime":3375.93,"body":"all the legs of all of them and"},{"speaker":"Unknown","startTime":3370.41,"endTime":3375.93,"body":"do each part kind of in a row to"},{"speaker":"Unknown","startTime":3375.93,"endTime":3379.89,"body":"each crab. And it seems to go a"},{"speaker":"Unknown","startTime":3375.93,"endTime":3379.89,"body":"little bit faster that way,"},{"speaker":"Chris Spear","startTime":3380.1,"endTime":3382.32,"body":"going to a crab"},{"speaker":"Chris Spear","startTime":3380.1,"endTime":3382.32,"body":"picking house when I went to on"},{"speaker":"Chris Spear","startTime":3382.32,"endTime":3385.92,"body":"that tour of the oyster farm. We"},{"speaker":"Chris Spear","startTime":3382.32,"endTime":3385.92,"body":"actually also went out to a crab"},{"speaker":"Chris Spear","startTime":3385.92,"endTime":3389.19,"body":"house and watching the people"},{"speaker":"Chris Spear","startTime":3385.92,"endTime":3389.19,"body":"who professionally pick the"},{"speaker":"Chris Spear","startTime":3389.19,"endTime":3392.25,"body":"crabs is insane. They're all in"},{"speaker":"Chris Spear","startTime":3389.19,"endTime":3392.25,"body":"there with their hoodies with"},{"speaker":"Chris Spear","startTime":3392.25,"endTime":3394.8,"body":"their headphones on just head"},{"speaker":"Chris Spear","startTime":3392.25,"endTime":3394.8,"body":"down and they're just picking"},{"speaker":"Chris Spear","startTime":3394.8,"endTime":3397.77,"body":"crab it was one of the most"},{"speaker":"Chris Spear","startTime":3394.8,"endTime":3397.77,"body":"amazing things I've ever seen."},{"speaker":"Unknown","startTime":3397.95,"endTime":3401.28,"body":"Yeah, I saw a video of"},{"speaker":"Unknown","startTime":3397.95,"endTime":3401.28,"body":"that it's Smith Island, and I"},{"speaker":"Unknown","startTime":3401.28,"endTime":3404.49,"body":"thought I'd be able to I needed."},{"speaker":"Unknown","startTime":3401.28,"endTime":3404.49,"body":"I needed the slow motion"},{"speaker":"Unknown","startTime":3404.49,"endTime":3408.12,"body":"version. I wanted to figure out"},{"speaker":"Unknown","startTime":3404.49,"endTime":3408.12,"body":"some secret to what I'm doing"},{"speaker":"Unknown","startTime":3408.12,"endTime":3412.41,"body":"wrong that I can't pick a crab"},{"speaker":"Unknown","startTime":3408.12,"endTime":3412.41,"body":"that quickly. And it was too"},{"speaker":"Unknown","startTime":3412.41,"endTime":3416.16,"body":"fast. You just took this knife"},{"speaker":"Unknown","startTime":3412.41,"endTime":3416.16,"body":"and like you know, pulled out"},{"speaker":"Unknown","startTime":3416.16,"endTime":3419.37,"body":"these three big lumps in a"},{"speaker":"Unknown","startTime":3416.16,"endTime":3419.37,"body":"matter of seconds. And it was"},{"speaker":"Unknown","startTime":3419.37,"endTime":3420.63,"body":"just crazy to see."},{"speaker":"Chris Spear","startTime":3421.11,"endTime":3424.44,"body":"So do you ever just"},{"speaker":"Chris Spear","startTime":3421.11,"endTime":3424.44,"body":"like eat pizza at home? Or is it"},{"speaker":"Chris Spear","startTime":3424.89,"endTime":3426.84,"body":"always traditional Maryland"},{"speaker":"Chris Spear","startTime":3424.89,"endTime":3426.84,"body":"cooking,"},{"speaker":"Unknown","startTime":3427.05,"endTime":3430.41,"body":"I mostly eat pizza"},{"speaker":"Unknown","startTime":3427.05,"endTime":3430.41,"body":"while we we eat a lot of pizza."},{"speaker":"Unknown","startTime":3430.47,"endTime":3437.4,"body":"I don't do that much. I do maybe"},{"speaker":"Unknown","startTime":3430.47,"endTime":3437.4,"body":"one recipe for the blog a week"},{"speaker":"Unknown","startTime":3437.88,"endTime":3440.73,"body":"or so. Or sometimes I go through"},{"speaker":"Unknown","startTime":3437.88,"endTime":3440.73,"body":"phases where I don't but I'm"},{"speaker":"Unknown","startTime":3440.73,"endTime":3445.56,"body":"mostly at home. This is really"},{"speaker":"Unknown","startTime":3440.73,"endTime":3445.56,"body":"funny for somebody who has 300"},{"speaker":"Unknown","startTime":3445.65,"endTime":3449.85,"body":"some cookbooks but I'm not"},{"speaker":"Unknown","startTime":3445.65,"endTime":3449.85,"body":"really a recipe person. I just"},{"speaker":"Unknown","startTime":3449.94,"endTime":3456.27,"body":"made a pot of beans this morning"},{"speaker":"Unknown","startTime":3449.94,"endTime":3456.27,"body":"for this weekend. I just take we"},{"speaker":"Unknown","startTime":3456.27,"endTime":3462.42,"body":"have a CSA. So I just make"},{"speaker":"Unknown","startTime":3456.27,"endTime":3462.42,"body":"whatever we have and cook it"},{"speaker":"Unknown","startTime":3462.42,"endTime":3466.29,"body":"with a few different variations."},{"speaker":"Unknown","startTime":3462.42,"endTime":3466.29,"body":"We eat a lot of salads, like a"},{"speaker":"Unknown","startTime":3466.29,"endTime":3470.07,"body":"gigantic salad for dinner with,"},{"speaker":"Unknown","startTime":3466.29,"endTime":3470.07,"body":"you know, maybe some salmon or"},{"speaker":"Unknown","startTime":3470.07,"endTime":3470.82,"body":"something in it."},{"speaker":"Chris Spear","startTime":3470.85,"endTime":3472.65,"body":"I mean, now's the"},{"speaker":"Chris Spear","startTime":3470.85,"endTime":3472.65,"body":"time for that, isn't it? You"},{"speaker":"Chris Spear","startTime":3472.65,"endTime":3476.13,"body":"know, just everything available."},{"speaker":"Chris Spear","startTime":3472.65,"endTime":3476.13,"body":"My fridge is just loaded with"},{"speaker":"Chris Spear","startTime":3476.13,"endTime":3478.65,"body":"stuff that are ready to go into"},{"speaker":"Chris Spear","startTime":3476.13,"endTime":3478.65,"body":"a salad."},{"speaker":"Unknown","startTime":3479.13,"endTime":3483.03,"body":"Yeah, I love a good"},{"speaker":"Unknown","startTime":3479.13,"endTime":3483.03,"body":"salad. But yeah, so I don't do"},{"speaker":"Unknown","startTime":3483.03,"endTime":3487.26,"body":"the historic cooking. That much"},{"speaker":"Unknown","startTime":3483.03,"endTime":3487.26,"body":"it feels like a pretty"},{"speaker":"Unknown","startTime":3487.26,"endTime":3490.02,"body":"occasional thing is a lot of"},{"speaker":"Unknown","startTime":3487.26,"endTime":3490.02,"body":"work to. And I'm not even that"},{"speaker":"Unknown","startTime":3490.02,"endTime":3492.6,"body":"professional of a food blogger"},{"speaker":"Unknown","startTime":3490.02,"endTime":3492.6,"body":"or anything but just laying the"},{"speaker":"Unknown","startTime":3492.6,"endTime":3496.26,"body":"stuff out and trying to take a"},{"speaker":"Unknown","startTime":3492.6,"endTime":3496.26,"body":"few process photos. It's a lot"},{"speaker":"Unknown","startTime":3496.26,"endTime":3496.86,"body":"of work."},{"speaker":"Chris Spear","startTime":3497.31,"endTime":3500.76,"body":"Well I appreciate"},{"speaker":"Chris Spear","startTime":3497.31,"endTime":3500.76,"body":"it again, like I found you years"},{"speaker":"Chris Spear","startTime":3500.76,"endTime":3503.13,"body":"ago, I think probably from the"},{"speaker":"Chris Spear","startTime":3500.76,"endTime":3503.13,"body":"start. I don't know if I found"},{"speaker":"Chris Spear","startTime":3503.13,"endTime":3505.98,"body":"your website but definitely on"},{"speaker":"Chris Spear","startTime":3503.13,"endTime":3505.98,"body":"Twitter, you know, but as I"},{"speaker":"Chris Spear","startTime":3505.98,"endTime":3510.42,"body":"wanted to dive into what"},{"speaker":"Chris Spear","startTime":3505.98,"endTime":3510.42,"body":"Maryland cooking was, I don't"},{"speaker":"Chris Spear","startTime":3510.42,"endTime":3515.46,"body":"know many people out there who"},{"speaker":"Chris Spear","startTime":3510.42,"endTime":3515.46,"body":"have as thorough a collection of"},{"speaker":"Chris Spear","startTime":3515.46,"endTime":3518.13,"body":"recipes and information to"},{"speaker":"Chris Spear","startTime":3515.46,"endTime":3518.13,"body":"share. So I'm appreciative of it"},{"speaker":"Chris Spear","startTime":3518.13,"endTime":3519.96,"body":"and I know other people are as"},{"speaker":"Chris Spear","startTime":3518.13,"endTime":3519.96,"body":"well."},{"speaker":"Unknown","startTime":3520.14,"endTime":3522.3,"body":"Well you've been in"},{"speaker":"Unknown","startTime":3520.14,"endTime":3522.3,"body":"Fred in the Frederick area for"},{"speaker":"Unknown","startTime":3522.3,"endTime":3525.33,"body":"such an interesting time for"},{"speaker":"Unknown","startTime":3522.3,"endTime":3525.33,"body":"this to I think there's been a"},{"speaker":"Unknown","startTime":3525.33,"endTime":3529.56,"body":"resurgence not only in the"},{"speaker":"Unknown","startTime":3525.33,"endTime":3529.56,"body":"population of that area, it's a"},{"speaker":"Unknown","startTime":3529.56,"endTime":3534.12,"body":"lot of people who commute to DC"},{"speaker":"Unknown","startTime":3529.56,"endTime":3534.12,"body":"but also local pride I think for"},{"speaker":"Unknown","startTime":3534.12,"endTime":3538.17,"body":"people who have always lived"},{"speaker":"Unknown","startTime":3534.12,"endTime":3538.17,"body":"there and local pride ties in a"},{"speaker":"Unknown","startTime":3538.17,"endTime":3542.7,"body":"little bit with the food culture"},{"speaker":"Unknown","startTime":3538.17,"endTime":3542.7,"body":"of the area and the dairies and"},{"speaker":"Unknown","startTime":3542.7,"endTime":3546.3,"body":"the other things that come from"},{"speaker":"Unknown","startTime":3542.7,"endTime":3546.3,"body":"that region. So I think that"},{"speaker":"Unknown","startTime":3546.3,"endTime":3552.09,"body":"Frederick is really has a really"},{"speaker":"Unknown","startTime":3546.3,"endTime":3552.09,"body":"strong underlying it's not"},{"speaker":"Unknown","startTime":3552.3,"endTime":3555.12,"body":"prominent, it's not in your face"},{"speaker":"Unknown","startTime":3552.3,"endTime":3555.12,"body":"when you go down there but it's"},{"speaker":"Unknown","startTime":3555.12,"endTime":3559.11,"body":"definitely a part of the culture"},{"speaker":"Unknown","startTime":3555.12,"endTime":3559.11,"body":"there that's made a resurgence."},{"speaker":"Chris Spear","startTime":3559.23,"endTime":3561.54,"body":"Yeah, you know, and"},{"speaker":"Chris Spear","startTime":3559.23,"endTime":3561.54,"body":"when we came to check it out to"},{"speaker":"Chris Spear","startTime":3561.54,"endTime":3564.84,"body":"see if we want to live here we"},{"speaker":"Chris Spear","startTime":3561.54,"endTime":3564.84,"body":"came down 15 So we came in"},{"speaker":"Chris Spear","startTime":3564.84,"endTime":3568.26,"body":"through kind of like farm"},{"speaker":"Chris Spear","startTime":3564.84,"endTime":3568.26,"body":"country stuff. And then it said,"},{"speaker":"Chris Spear","startTime":3568.26,"endTime":3571.29,"body":"you know, your exits in two"},{"speaker":"Chris Spear","startTime":3568.26,"endTime":3571.29,"body":"miles, I said to my wife is this"},{"speaker":"Chris Spear","startTime":3571.29,"endTime":3574.29,"body":"place in the country, like I'm"},{"speaker":"Chris Spear","startTime":3571.29,"endTime":3574.29,"body":"not really a country person. And"},{"speaker":"Chris Spear","startTime":3574.29,"endTime":3577.17,"body":"I'm like, like, this is the"},{"speaker":"Chris Spear","startTime":3574.29,"endTime":3577.17,"body":"second biggest city in Maryland,"},{"speaker":"Chris Spear","startTime":3577.17,"endTime":3578.7,"body":"like are we moving to the"},{"speaker":"Chris Spear","startTime":3577.17,"endTime":3578.7,"body":"country and then all of a sudden"},{"speaker":"Chris Spear","startTime":3578.7,"endTime":3582.3,"body":"it like opens up and you're"},{"speaker":"Chris Spear","startTime":3578.7,"endTime":3582.3,"body":"like, Oh wow, you know, so we"},{"speaker":"Chris Spear","startTime":3582.3,"endTime":3585.78,"body":"have such a split here between"},{"speaker":"Chris Spear","startTime":3582.3,"endTime":3585.78,"body":"it being as modern as it is and"},{"speaker":"Chris Spear","startTime":3585.93,"endTime":3588.21,"body":"you know, if you're on the"},{"speaker":"Chris Spear","startTime":3585.93,"endTime":3588.21,"body":"seventh year to 70 Corridors you"},{"speaker":"Chris Spear","startTime":3588.21,"endTime":3592.26,"body":"feel like you're in a huge, you"},{"speaker":"Chris Spear","startTime":3588.21,"endTime":3592.26,"body":"know, suburb almost metropolitan"},{"speaker":"Chris Spear","startTime":3592.26,"endTime":3595.68,"body":"area but we have so much of a"},{"speaker":"Chris Spear","startTime":3592.26,"endTime":3595.68,"body":"connection still to like all"},{"speaker":"Chris Spear","startTime":3595.68,"endTime":3599.52,"body":"these great farms and great"},{"speaker":"Chris Spear","startTime":3595.68,"endTime":3599.52,"body":"products and a lot of people who"},{"speaker":"Chris Spear","startTime":3599.52,"endTime":3603.03,"body":"are you know sixth generation"},{"speaker":"Chris Spear","startTime":3599.52,"endTime":3603.03,"body":"Frederick, people who don't"},{"speaker":"Chris Spear","startTime":3603.03,"endTime":3606.0,"body":"always love that people have"},{"speaker":"Chris Spear","startTime":3603.03,"endTime":3606.0,"body":"moved here from especially out"},{"speaker":"Chris Spear","startTime":3606.0,"endTime":3608.67,"body":"of state, but I think they've"},{"speaker":"Chris Spear","startTime":3606.0,"endTime":3608.67,"body":"gotten used to it at this point."},{"speaker":"Chris Spear","startTime":3608.67,"endTime":3610.74,"body":"But I hear a lot of like, I"},{"speaker":"Chris Spear","startTime":3608.67,"endTime":3610.74,"body":"don't want Frederick to become"},{"speaker":"Chris Spear","startTime":3610.74,"endTime":3611.79,"body":"montgomery county."},{"speaker":"Unknown","startTime":3612.06,"endTime":3616.86,"body":"Yeah. Well, that's a"},{"speaker":"Unknown","startTime":3612.06,"endTime":3616.86,"body":"whole other thing, but it was"},{"speaker":"Unknown","startTime":3616.86,"endTime":3621.06,"body":"definitely so much there. You"},{"speaker":"Unknown","startTime":3616.86,"endTime":3621.06,"body":"can go pick, pick Paul. Paul is"},{"speaker":"Unknown","startTime":3621.42,"endTime":3622.65,"body":"just within, you know,"},{"speaker":"Chris Spear","startTime":3622.74,"endTime":3627.15,"body":"my spa, I have a"},{"speaker":"Chris Spear","startTime":3622.74,"endTime":3627.15,"body":"very secret sort of secret pop"},{"speaker":"Chris Spear","startTime":3627.15,"endTime":3629.28,"body":"hot spot. So I'm looking forward"},{"speaker":"Chris Spear","startTime":3627.15,"endTime":3629.28,"body":"to going and doing that."},{"speaker":"Unknown","startTime":3629.52,"endTime":3632.67,"body":"Nice. I don't Well,"},{"speaker":"Unknown","startTime":3629.52,"endTime":3632.67,"body":"actually, if I did have a spot,"},{"speaker":"Unknown","startTime":3632.67,"endTime":3635.28,"body":"I would say it's somewhere out"},{"speaker":"Unknown","startTime":3632.67,"endTime":3635.28,"body":"of that way. I don't have a"},{"speaker":"Unknown","startTime":3635.31,"endTime":3638.1,"body":"regional to Baltimore spot. But"},{"speaker":"Unknown","startTime":3635.31,"endTime":3638.1,"body":"I really liked the PharmD. Paul,"},{"speaker":"Unknown","startTime":3638.1,"endTime":3643.02,"body":"Paul's. I, I have a strong I"},{"speaker":"Unknown","startTime":3638.1,"endTime":3643.02,"body":"guess I'm strong, bitter"},{"speaker":"Unknown","startTime":3643.02,"endTime":3646.02,"body":"receptor. And when you get this"},{"speaker":"Unknown","startTime":3643.02,"endTime":3646.02,"body":"wild Paul Paul, sometimes they"},{"speaker":"Unknown","startTime":3646.02,"endTime":3648.6,"body":"have that bitter taste, and it"},{"speaker":"Unknown","startTime":3646.02,"endTime":3648.6,"body":"just kills it. For me. It just"},{"speaker":"Unknown","startTime":3648.63,"endTime":3648.81,"body":"was"},{"speaker":"Chris Spear","startTime":3648.96,"endTime":3651.99,"body":"also like, the"},{"speaker":"Chris Spear","startTime":3648.96,"endTime":3651.99,"body":"challenge that were the ones I"},{"speaker":"Chris Spear","startTime":3651.99,"endTime":3654.75,"body":"get are the trees are huge, like"},{"speaker":"Chris Spear","startTime":3651.99,"endTime":3654.75,"body":"they'd been there forever. And"},{"speaker":"Chris Spear","startTime":3654.75,"endTime":3657.6,"body":"they fall from such a height"},{"speaker":"Chris Spear","startTime":3654.75,"endTime":3657.6,"body":"that when they fall, most of"},{"speaker":"Chris Spear","startTime":3657.6,"endTime":3660.33,"body":"them break open. And because"},{"speaker":"Chris Spear","startTime":3657.6,"endTime":3660.33,"body":"you're not going to find like I"},{"speaker":"Chris Spear","startTime":3660.33,"endTime":3662.19,"body":"have no idea how long they've"},{"speaker":"Chris Spear","startTime":3660.33,"endTime":3662.19,"body":"been on the ground, like finding"},{"speaker":"Chris Spear","startTime":3662.19,"endTime":3664.83,"body":"a good one that doesn't have"},{"speaker":"Chris Spear","startTime":3662.19,"endTime":3664.83,"body":"holes in it and have insects in"},{"speaker":"Chris Spear","startTime":3664.83,"endTime":3667.47,"body":"it. So you're like picking them"},{"speaker":"Chris Spear","startTime":3664.83,"endTime":3667.47,"body":"up and blowing the ants out of"},{"speaker":"Chris Spear","startTime":3667.47,"endTime":3671.01,"body":"them. And you don't know what"},{"speaker":"Chris Spear","startTime":3667.47,"endTime":3671.01,"body":"kinda I do know someone locally"},{"speaker":"Chris Spear","startTime":3671.01,"endTime":3675.0,"body":"who has a tree in their yard and"},{"speaker":"Chris Spear","startTime":3671.01,"endTime":3675.0,"body":"actually does not love them. So"},{"speaker":"Chris Spear","startTime":3675.0,"endTime":3677.97,"body":"sometimes I get an invite, like,"},{"speaker":"Chris Spear","startTime":3675.0,"endTime":3677.97,"body":"hey, there's pop pods all over"},{"speaker":"Chris Spear","startTime":3677.97,"endTime":3679.89,"body":"the ground, and it's drawing"},{"speaker":"Chris Spear","startTime":3677.97,"endTime":3679.89,"body":"bees, do you want to come pick"},{"speaker":"Chris Spear","startTime":3679.89,"endTime":3682.62,"body":"them up, and I'll come with a"},{"speaker":"Chris Spear","startTime":3679.89,"endTime":3682.62,"body":"couple of boxes and take home"},{"speaker":"Chris Spear","startTime":3682.62,"endTime":3685.86,"body":"like five pounds a pop? Ah, so I"},{"speaker":"Chris Spear","startTime":3682.62,"endTime":3685.86,"body":"actually prefer those as well,"},{"speaker":"Chris Spear","startTime":3685.86,"endTime":3689.55,"body":"because they bought them from a"},{"speaker":"Chris Spear","startTime":3685.86,"endTime":3689.55,"body":"nursery or whatever. I've tried"},{"speaker":"Chris Spear","startTime":3689.55,"endTime":3692.1,"body":"them in my yard and I can't get"},{"speaker":"Chris Spear","startTime":3689.55,"endTime":3692.1,"body":"them to take I don't really have"},{"speaker":"Chris Spear","startTime":3692.1,"endTime":3696.48,"body":"the good, you know, I guess they"},{"speaker":"Chris Spear","startTime":3692.1,"endTime":3696.48,"body":"they need like kind of like they"},{"speaker":"Chris Spear","startTime":3696.48,"endTime":3699.24,"body":"grow under tall trees pretty"},{"speaker":"Chris Spear","startTime":3696.48,"endTime":3699.24,"body":"well. And I'm not near water at"},{"speaker":"Chris Spear","startTime":3699.24,"endTime":3704.19,"body":"all. So it hasn't worked on my"},{"speaker":"Chris Spear","startTime":3699.24,"endTime":3704.19,"body":"property. So are you doing, like"},{"speaker":"Chris Spear","startTime":3704.19,"endTime":3706.05,"body":"local promotion with the new"},{"speaker":"Chris Spear","startTime":3704.19,"endTime":3706.05,"body":"book? Are you going to be doing"},{"speaker":"Chris Spear","startTime":3706.05,"endTime":3707.22,"body":"talks and stuff locally?"},{"speaker":"Unknown","startTime":3707.7,"endTime":3711.69,"body":"Yeah, I have a few"},{"speaker":"Unknown","startTime":3707.7,"endTime":3711.69,"body":"lined up I don't think I can't"},{"speaker":"Unknown","startTime":3711.9,"endTime":3716.31,"body":"remember if I lined up anything"},{"speaker":"Unknown","startTime":3711.9,"endTime":3716.31,"body":"for your area yet. Maybe brunch,"},{"speaker":"Unknown","startTime":3716.34,"endTime":3720.84,"body":"the Brunswick Heritage Museum,"},{"speaker":"Unknown","startTime":3716.34,"endTime":3720.84,"body":"but we're doing a launch at the"},{"speaker":"Unknown","startTime":3720.84,"endTime":3725.7,"body":"Pratt library on October 14. I"},{"speaker":"Unknown","startTime":3720.84,"endTime":3725.7,"body":"will be at the St. Mary's County"},{"speaker":"Unknown","startTime":3725.73,"endTime":3729.9,"body":"oyster festival the weekend"},{"speaker":"Unknown","startTime":3725.73,"endTime":3729.9,"body":"after. So hopefully they didn't"},{"speaker":"Unknown","startTime":3729.93,"endTime":3732.84,"body":"hear me say that I don't love"},{"speaker":"Unknown","startTime":3729.93,"endTime":3732.84,"body":"oysters. I don't hate them"},{"speaker":"Unknown","startTime":3732.84,"endTime":3739.05,"body":"either. But I'm gonna do a talk"},{"speaker":"Unknown","startTime":3732.84,"endTime":3739.05,"body":"in Ocean City. It's the buzzword"},{"speaker":"Unknown","startTime":3739.05,"endTime":3741.03,"body":"bookstore. I'm really looking"},{"speaker":"Unknown","startTime":3739.05,"endTime":3741.03,"body":"forward to seeing some of these"},{"speaker":"Unknown","startTime":3741.03,"endTime":3744.3,"body":"bookstores around the state too."},{"speaker":"Unknown","startTime":3741.03,"endTime":3744.3,"body":"There's so many cool places now."},{"speaker":"Unknown","startTime":3745.14,"endTime":3748.62,"body":"So I have a few nothing for"},{"speaker":"Unknown","startTime":3745.14,"endTime":3748.62,"body":"November, December. But"},{"speaker":"Unknown","startTime":3748.62,"endTime":3752.04,"body":"hopefully maybe I'll do a few"},{"speaker":"Unknown","startTime":3748.62,"endTime":3752.04,"body":"more because I really almost"},{"speaker":"Unknown","startTime":3752.04,"endTime":3755.55,"body":"want to do a little tour of"},{"speaker":"Unknown","startTime":3752.04,"endTime":3755.55,"body":"Maryland's you know, and kind of"},{"speaker":"Unknown","startTime":3755.55,"endTime":3758.37,"body":"visit a couple of the places"},{"speaker":"Unknown","startTime":3755.55,"endTime":3758.37,"body":"that are represented in the book"},{"speaker":"Unknown","startTime":3758.37,"endTime":3761.88,"body":"because we've got stuff from far"},{"speaker":"Unknown","startTime":3758.37,"endTime":3761.88,"body":"western Maryland and then"},{"speaker":"Unknown","startTime":3762.18,"endTime":3763.62,"body":"different parts of the state."},{"speaker":"Chris Spear","startTime":3764.22,"endTime":3766.53,"body":"Well, I will try to"},{"speaker":"Chris Spear","startTime":3764.22,"endTime":3766.53,"body":"get this episode out right"},{"speaker":"Chris Spear","startTime":3766.53,"endTime":3769.56,"body":"before that happens. So if"},{"speaker":"Chris Spear","startTime":3766.53,"endTime":3769.56,"body":"you're listening to this"},{"speaker":"Chris Spear","startTime":3769.56,"endTime":3773.25,"body":"episode, the book should either"},{"speaker":"Chris Spear","startTime":3769.56,"endTime":3773.25,"body":"be out or out very shortly."},{"speaker":"Unknown","startTime":3773.79,"endTime":3777.0,"body":"Thank you so much. This"},{"speaker":"Unknown","startTime":3773.79,"endTime":3777.0,"body":"has been really fun. Well, thank"},{"speaker":"Unknown","startTime":3777.0,"endTime":3777.18,"body":"you. I'm"},{"speaker":"Chris Spear","startTime":3777.18,"endTime":3778.92,"body":"so glad I finally"},{"speaker":"Chris Spear","startTime":3777.18,"endTime":3778.92,"body":"had you on the show."},{"speaker":"Unknown","startTime":3779.04,"endTime":3781.14,"body":"Yeah, well, yeah. We've"},{"speaker":"Unknown","startTime":3779.04,"endTime":3781.14,"body":"talked about this for a little"},{"speaker":"Unknown","startTime":3781.14,"endTime":3784.23,"body":"while now. Yeah, I mean, yeah,"},{"speaker":"Unknown","startTime":3781.14,"endTime":3784.23,"body":"timing finally worked out. And"},{"speaker":"Unknown","startTime":3784.23,"endTime":3786.66,"body":"hopefully I get to meet you in"},{"speaker":"Unknown","startTime":3784.23,"endTime":3786.66,"body":"person at some point. Also, I'll"},{"speaker":"Unknown","startTime":3786.66,"endTime":3789.36,"body":"try to come up to one of these"},{"speaker":"Unknown","startTime":3786.66,"endTime":3789.36,"body":"events. That would be awesome."},{"speaker":"Unknown","startTime":3789.839,"endTime":3792.179,"body":"Well, to all of our listeners."},{"speaker":"Unknown","startTime":3789.839,"endTime":3792.179,"body":"Thanks so much. This has been"},{"speaker":"Unknown","startTime":3792.179,"endTime":3794.489,"body":"Chris with the Chefs Without"},{"speaker":"Unknown","startTime":3792.179,"endTime":3794.489,"body":"Restaurants podcast, have a"},{"speaker":"Unknown","startTime":3794.489,"endTime":3798.959,"body":"great week. You're still here,"},{"speaker":"Unknown","startTime":3794.489,"endTime":3798.959,"body":"the podcast is over. If you are"},{"speaker":"Unknown","startTime":3798.959,"endTime":3801.599,"body":"indeed still here. Thanks for"},{"speaker":"Unknown","startTime":3798.959,"endTime":3801.599,"body":"taking the time to listen to the"},{"speaker":"Unknown","startTime":3801.599,"endTime":3804.749,"body":"show. I'd love to direct you to"},{"speaker":"Unknown","startTime":3801.599,"endTime":3804.749,"body":"one place and that's chefs"},{"speaker":"Unknown","startTime":3804.749,"endTime":3808.019,"body":"without restaurants.org. From"},{"speaker":"Unknown","startTime":3804.749,"endTime":3808.019,"body":"there, you'll be able to join"},{"speaker":"Unknown","startTime":3808.049,"endTime":3810.989,"body":"our email newsletter. Get"},{"speaker":"Unknown","startTime":3808.049,"endTime":3810.989,"body":"connected in our free Facebook"},{"speaker":"Unknown","startTime":3810.989,"endTime":3813.959,"body":"group, and join our personal"},{"speaker":"Unknown","startTime":3810.989,"endTime":3813.959,"body":"chef catering and food truck"},{"speaker":"Unknown","startTime":3813.959,"endTime":3817.559,"body":"database so I can help get you"},{"speaker":"Unknown","startTime":3813.959,"endTime":3817.559,"body":"more job leads. And you'll also"},{"speaker":"Unknown","startTime":3817.559,"endTime":3819.929,"body":"find a link to our sponsor page"},{"speaker":"Unknown","startTime":3817.559,"endTime":3819.929,"body":"where you'll find products and"},{"speaker":"Unknown","startTime":3819.929,"endTime":3823.499,"body":"services I love. You pay nothing"},{"speaker":"Unknown","startTime":3819.929,"endTime":3823.499,"body":"additional to use these links,"},{"speaker":"Unknown","startTime":3823.499,"endTime":3825.899,"body":"but I may get a small commission"},{"speaker":"Unknown","startTime":3823.499,"endTime":3825.899,"body":"which helps keep the Chefs"},{"speaker":"Unknown","startTime":3825.899,"endTime":3829.229,"body":"Without Restaurants podcast and"},{"speaker":"Unknown","startTime":3825.899,"endTime":3829.229,"body":"organization running. You might"},{"speaker":"Unknown","startTime":3829.229,"endTime":3832.349,"body":"even get a discount for using"},{"speaker":"Unknown","startTime":3829.229,"endTime":3832.349,"body":"some of these links. As always,"},{"speaker":"Unknown","startTime":3832.349,"endTime":3834.719,"body":"you can reach out to me on"},{"speaker":"Unknown","startTime":3832.349,"endTime":3834.719,"body":"Instagram at Chefs Without"},{"speaker":"Unknown","startTime":3834.719,"endTime":3837.149,"body":"Restaurants or send me an email"},{"speaker":"Unknown","startTime":3834.719,"endTime":3837.149,"body":"at chefs without"},{"speaker":"Unknown","startTime":3837.149,"endTime":3839.969,"body":"restaurants@gmail.com Thanks so"},{"speaker":"Unknown","startTime":3837.149,"endTime":3839.969,"body":"much."}]}