Hey, this is the moment. I'm Brian Koppelman. Thanks for listening. My Jeff, my guess, my

guess today is Jeff. Jeff Gordon Air, is that pronounced correctly?

Yeah, that was pretty close.

I mean you're about to do a bunch of listening and I'm nobody really knows.

Sometimes I get the French pronunciation but that was lost centuries.

How do you say it? We say Gordonir.

Gordonir. It's the gersified at the door. How do you say it? We say gourdineer.

Gordoner.

Gourseified at the so that's fine Jeff gourdineer that's your name.

Yeah that that's it.

Who has the distinction? Jeff's been a writer in New York for a long time at magazines like Entertainment Weekly and Details and

Esquire where he now writes and he's now writes,

he's written about all aspects of culture.

He and I first encountered one another in the early to mid 90s

and have sort of loosely known each other and of each other since and have

connected most heavily in his writing about food which is what takes up a lot of his time. I don't often have

journalists on the show but Jeff... That's a good idea. Jeff is I think it's for my own

and everybody's protection. You have a couple distinctions, dude.

One is that you are beloved in the world to food,

which is a very difficult thing for food writer to bid.

Is it true?

I am.

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