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. Hello, everyone, and welcome back to

You Gotta Try This with Large. I got Ian behind the ones and twos. As always, he's going to be the

voice of God in this episode. So last episode was interesting.

We had Lisa Ann on and a lot of the conversation went away from food. And every now and again, I'd like to do that. That's what I'd like to do. I'd like to have this be, you know, on top of being primarily a food podcast, have some drink stuff thrown in. I'd mention I have a scar guy coming in a couple weeks.

Oh, I set that up.

So we have a scar guy coming in a couple weeks. We just want to talk about stuff that we find interesting and technically you can put in your mouth. So thank you very much to Lisa, fascinating young lady and love to have her on whenever the hell she wants. Type person I couldn't say no to, to be quite honest with you.

So she wants a co-host to show every week she fucking could.

That being said, the person that I have on this week, I probably have the best food relationship with out of anybody that I know.

And it's a chef, Eric Greenspan, uh, greenie.

So you've seen him on like, um, a lot of the stuff in the food network,

Next Iron Chef, guys grocery games. He does all of those things. Like you see those same kind of

celebrity chefs who float around in that universe and Greenie's one of them. And I had met him,

you know what, we're going to get to his resume and

whatnot because the interview with him is coming up right now. So you'll get to hear all about

how I met him, what his background is. And you'll get to tell that his kung fu is strong, a lot

stronger than mine, which was kind of embarrassing. We had done a review of Papa Bagels. There's a Papa

Bagels place that's Cross Street from our office. And so Chef Graney was actually in town for this

pimento cheese that he is going to have running for a limited time at this hot bagels place.

By the time that you see this interview, it might already be over.

So it's a moot point.

But I'm just telling you why we were there.

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