Hey, everybody, it's me, Kathleen Madigan. Welcome to Madigan's Pubcast. You grab

yourself a drink, pull up a bar stool, and let's talk about what's been going on.

It's alright. I've already tasted it, so I'm forcing me to taste it. I couldn't wait.

Fire! Welcome to episode 102. How exciting is that? I'm back from

Canadian. I'm a whole week in Canada. I paid $50 for a can of bears by

and I didn't open it. I think you should be able to return it. Well, I'm not

given to one of the children that would use it a lot at the hotel. I think he

looked like a hiker. I'm like, yeah, he'd probably like that. What I'm eating is

Dick Duff's organic beef jerky from Canada, certified, crafted with

Karen Canada, Dijon mustard. I don't really taste the mustard, though. Organic beef

jerky, also known as jerky the boof, bolognique, by Oliko, to some French. I

went, I took French in high school, but they didn't teach us how to talk about

jerky. Yeah, we didn't get to that. We did like words of library. Ooh, a little

bibliotech. I remember that. Yeah. Lucien, I know that. That's my dog. Okay. Canada

was so much fun. I think you guys should all go and you should go to the west

and you should go to Banff, the state park, and next time I'm going further

north and further north. To eventually, I'm gonna end up on life below zero.

I'm gonna end up on that show, except I have a nod syndrome in my, all my

digits, my fingers are toes will go numb, but who cares? And I'm drinking one of

their beers because I stopped in Canmore and this beer is from the Grizzly

Paul Brewing Company. It's called Powder Hound Ale and it's delicious. That's

another thing. If you're a beer monster or even a wine monster, they have

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