What's poppin' everybody? Hello and welcome pop-quin' culture. My name is Ben Carlin and I am your host here with me today as my brother Jay, who will be in every episode.

My time is over Ben. You did so good. Thank you. I will say I need to give myself a pat on the back bend for navigating us through the treacherous waters that were episodes like 165 through 169.

Yeah, absolutely. I mean, it felt like quite a lengthy jaunt.

Look, I typed pop-dock 170 today to collect our notes for the day and it was a genuine sigh of relief that we had left the 160's. I'm not sure what it was about it, but every single time I was like, we've been in the 160's forever.

I'm not sure we're going to make it. Obviously it was only 10 weeks, but it seemed so much longer.

No, I definitely understand where we're coming from. I mean, I suppose we're here March 7th as of recording. We're really, that's comprised most of 2023 so far.

I feel like this sort of happens every single year where we enter a new year and everybody's like, thank goodness the last one's over.

Then we start the new one and almost inevitably a whole bunch of bad stuff happens right away and we're like, I don't know, I thought last year was bad. I do feel like it's been a taxing past couple of months.

We're also right in the middle of that kind of cold part of the year. We're not cutting a lot of sunshine and threatening to be warm.

It is. Yeah, that's never been the vibe in Rewanau because it seems like it's resting demeanours right around like mid 50's or something like that. We've had a couple of warmish days.

However, I feel like whenever you've got this unusual, shifty weather, you also run into what feels like the seasonal illness of choice.

And you and I just this past weekend got to endure a quality bout of norovirus. Oh my gosh. Yeah, the norovirus hit the Carlin family at large.

I would say square in the teeth. Square in the teeth. I mean, we had we had parrogi night last Wednesday. Yes.

And it mean by all accounts, a tremendously grand affair like once or twice a year, our mom will make the trip up to New York and sometimes the girls will go with there and they'll meet up with all of our aunts and our grandma.

And they'll have this like big parrogi party where they just they is like one special cheese that can like only be found like in one place in the country as far as I can tell.

Yeah, I know it's like one of these like weird things where I think because like New York City has like such a like a melting pot of like different like no cultures and stuff like that.

Yeah, Polish cheese that they've used forever and it's like it's like it has to be that cheese.

Right. And it's like you think I know what you're thinking like can't you just order it online you and like when I was a kid, I was like certainly there's a what like other places must sell it.

And it was like no, this is really the only place in like I remember growing into adulthood and being like the good you know what I bet you can buy that parrogi cheese online now.

And it's like you still can you still can't yeah, yeah, I know it's like it's it's this like really unusual thing. I think it's called bag cheese or something like that.

It's a good terrible day. I know yeah, I think it's like literally like there's there's some type of it's almost like I think mozzarella for example is first cheeses are concerned.

It's like a fairly like young cheese like not aged for very long. I think it's very similar to that like where you create this like concoction of cheese mess and you put it inside of a bag and it drips or something.

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