Thanks for listening to the C. O. Lee Show podcast from talk radio 1210 W. P. H. D. and the Odyssey app.

All right, I'm very excited for this interview.

It's a guy I've been following on Twitter for quite some time and taking lots of

recipe suggestions. Welcome back to the show. Glad you're here. Follow me on Twitter at rich

C. O. Lee 855 839 1210. Chef Andrew Grohl, Chef, how are you today?

I'm doing great. Thank you so much.

Now listen, thank you. I follow you on Twitter. I have been for a long time.

Some of your suggestions like letting meat rest, for example, after it comes off the grill,

have been invaluable to me as an amateur chef. So thank you.

Well, thank you for reading. But I don't want to have anything and I'm going to use air quotes here

when I say meat. That's grown in a lab because it sounds disgusting to me.

Well, it is disgusting.

Let's talk about that. And by the way, not only is Chef Andrew Grohl a great tweeter, he is a chef

in television personality has appeared as a judge on food networks, shopped junior with Meghan

Markle. And he's the founder CEO and executive chef of Slapfish, a seafood restaurant franchise

based out of Huntington Beach, California. I mean, we can't call it meat. So what should we refer

to it as you think, Chef? I think we can just call it stuff at this point, you know,

poison. There's a lot of different names I could call it, some of which I probably can't say on

the air right now. But, you know, we got to understand what's happening right now to our food

system to then drill down into this new approval for lab grown meats, specifically chicken.

This has been happening. They've been pushing for this approval for years, probably over almost

a decade. Most of the funding of all of this lab grown culture or sorry, cell kind of cultured

...