Hey, you got to try this listeners. You can find every episode on Apple Podcasts, Spotify, or

YouTube, and Prime members can listen ad-free on Amazon Music. Hey, everybody, welcome on back.

And so you've got to try this podcast with me, Large, and behind the ones and twos, is Ian,

who's doing everything else. I eat and I talk, and Ian makes everything look like it's not shot on a shoe.

Welcome on back.

We've been on a nice little tear lately.

I was in Chicago for a little bit a couple of weeks ago.

Very, very lucky enough to have Jeff Morrow in the house.

I had a really good interview with Jeff and felt like I became almost friendly with him.

My mom actually called the other day and said, I really liked the conversation you had with

that gentleman from Chicago.

And I said, oh, Jeff Morrow, yeah, he was decent.

She was like, no, the guy who did all the crack and then killed his grandmother's.

And that was Jersey Jerry.

So while we're out there, we were lucky enough to sit down with Jersey Jerry as well.

And a bunch of great feedback from that one, too.

I think you say it best.

I think guys who normally have never spoke about food, this isn't Jeff Morrow.

It's more like a Jersey Jerry thing.

Then they come on this podcast for the first time and speak about it. They have kind of a good time doing it. You can tell. Like, I don't think a lot of people are just going through the motions here. And we have another one today. I have a chef, Josh Kpan, coming on in just a couple of seconds. He's celebrity chef. You've seen him around. He's on. What's up?

I'm laughing because I'm just hearing his name being pronounced for the first time. I've been calling him Josh Capone.

Oh, God. Like Al Capone. Yeah. Yeah. So he's Kaye Pan. And so he's coming on. I just went to his restaurant.

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