Doughboys - Sweetgreen with Siobhan Thompson

Episode Date: April 21, 2016

College Humor's Siobhan Thompson joins the podcast to help Mitch & Wiger review an up and coming health conscious chain: the Chipotle of salads, Sweetgreen. Plus, a special gluten free edition of Snack or Wack.Want more Doughboys? Check out our Patreon!: https://patreon.com/doughboysSee omnystudio.com/listener for privacy information.

Win, win, win. Think sustainably. Keep it real. Add the sweet touch. Make an impact. These sound like bullet points from a marketing meeting for a Silicon Valley tech firm. But they're not. They're the five core values of a fast, casual chain first founded in Washington, D.C. in

2007 by three Georgetown Business School graduates. Offering an array of healthful, customizable salads and bowls crafted from organic, locally sourced ingredients, the restaurant caught fire with the urban professional set and expanded to other major cities over the next decade. As opposed to the uniform architecture and interior design favored by many chains, this eatery adopts a distinct structure for each of its restaurants, uniting them solely via branding and menu. Now with 40 stores and 1,700 employees, this chipotle of high-end salads is paradoxically

attempting to be both sprawling across the continent and ensconced in local communities. This week on Doughboys, sweet green. Welcome to Doughboys, the podcast about chain restaurants. I'm Nick Weigar alongside my co-host, the Swoom Man, Mike Mitchell. How you doing, Mitch? Doing well. I got a piece of high chew in. Yeah, you put a piece of gum in immediately before we started recording, like moments

before I started reading. It's not gum, it's some candy. Oh, it's a candy? Yeah. Okay, I thought you'd be smackin' gum the whole episode. Nope. What is high chew? Wait, let me see that wrapper.

Pass it over here. Sensational chew and candy. I think it might be... Well, we're gonna introduce our guests in just a little bit, but I think it might be something from Europe or from England or something like that. Where did you find this? It was in the hallway, but anyways, I just want to say... It was on the floor in the hallway.

Fuck you. Hey, by the way, oh, wow, I thought you were really talkin' about a Silicon Valley company, but you weren't. You were talkin' about a restaurant. You really pulled the wool over our eyes. Look, it's not a true misdirect. People listening to this podcast know it's about chain restaurants. They know what to expect, but it's a little bit of a flourish that I think...

Maybe you know where it's going, but you see that the idea behind this is like, oh, this is like a modern business school sort of pitch and the kind of thing that you would do for a tech firm. I mean, to get you into some weird autistic rant. I just want to say, howdy-how to Spoon Nation. There we go. You know that new fowl you're looking for? Well, listen to this.

What? Okay! I have to apologize. The first runner-up is Columbia. Oh, come on, Gallagher. Stop laughing. It's not fun. I puked on your butt.

Crankin' off my big old dick. Jesus. Practice? What's up with my practice, man? Dodson. Dodson. We've got Dodson here. Nobody cares.

And... And where is his glasses? He can't see without his glasses. What's the runtime on this one? How many more minutes are we looking at? That was it. I have two new favorite parts of the podcast, Mitch. The first is the five seconds of digital interference while you fumble at your phone to try to play the drop.

And the second is when you apologetically shrug at our guest for having to endure your increasingly long drops each episode. Hey, man. This is what the fan requested. Fan approved drops. That one was from Dan at Anton Squared Me. I think he was actually... I think we got him before. I think that was the second attempt at one.

If you've sent a drop to me and I haven't played it, just tweet at me. Hashtag, come on, Spoon Man. And I'll try to play your drop. We got a bunch of them. Not a bunch, you know. Yeah. Five. There's not much of a backlog.

Yeah, but it's hard to categorize them. You know what? I should make an email dedicated to the Spoon Man. Yeah, instead of using the Doughboys email, which I'm trying to have emails there for the feedback and I keep seeing, like, hey, here's a drop for Spoon Man. Hold on a second. We could also not have every Twitter interaction be sent to that fucking email. Well, okay. Well, that goes to the social inbox, which you don't ever have to look at it.

When I look at the email, oh, I look it on my phone, so they're all mixed together. Yeah, okay. Well, we can update the settings on the Twitter account. Yeah, get rid of that shit. Who cares? This is definitely something we need to hash out on the air. It is. I'm glad we discussed it.

Well, you handle everything well and you don't. I feel like I handle things. I'm at least making an effort. No. No, I do. I feel like I'm making an effort to keep things going. I'm not sure what your contribution is besides cluttering the first portion of the podcast. That said, send the drops.

They're part of the podcast. Tighten them up a little bit, guys. Let's get some little tidies. What the fuck? Let's get some tidies in there. Are you that Spoon Nation? Spoon Nation, you know, get your act together. Tighten them up.

You piece of shit. I'm just saying, I think Spoon Nation has gotten a little hubristic and these are getting a little bloated. They're getting Darnaranovsky-lengthed. I think that we just need to, like, just trim them down to a nice, trim them down to a nice, what, tight, like, 88-minute Adam Sandler comedy lengths in terms of drops. Just tighten them up. Oh, yeah.

But you know what? You're three minutes of, in 19, 41, bullshit. Who cares about that shit? I care. And it's informational and it sets a tone for the episode. Oh, my God. All right. Let's get going.

Let's get going. Welcome to you. Our guest seems cool. Our guest is great. A hilarious writer and actor from College Humor. Adam ruins everything. Shabon Thompson. How are you doing, Shabon?

Hello. I'm so well. Thank you. Thank you for coming to this show. It's a delight to have you. And I'm really interested in your perspective because you have, you're at once from, not from America. I'm not.

And you are also gluten-free. Yes. So you've got like a few different things dietarily. Not necessarily being from America is different. It's pretty different. It's like a different sort of experience. So it's like a different background that maybe it colors your current experience in food. Oh, yeah.

I tried fruity pebbles today for the first time. Oh, wow. Not good. Really? Very bad. Hey. Hey. Just like the smell of like lemon cleaner in your mouth.

It's definitely not like real fruit flavor. It's that artificial fruit flavor that is like unique to like cereal, like pebbles and tricks. And what American cereals have you had? Oh, God. Honestly, not many because I came here as an adult. Gotcha. Like we came here as kids a lot, but if we were going to have breakfast, it was always

like vacation breakfast, which I feel like is like diner food. Yeah, gotcha. You know, in a vacation, you're like, oh, we'll go and get pancakes and bacon. Yeah. You're not going to get a bowl of Captain Crunch at a Denny's. Exactly. I've never had Captain Crunch. Wow.

Yeah. And then I, yeah, I found out that I had the celiac disease like five years ago. Oh, wow. So after that, I was like, all the things I meant to try and I didn't. What an idiot. Wait. So the fruity pebbles are those corn based? Yes.

No, they're rice, I think. They're rice based. Yeah. I can eat those. I can eat those. So where are you from originally? I'm from England. I'm from the Southwest of England.

If you've ever read any Jane Austen books. I have. I took a college class in Jane Austen. Oh my goodness. Professor Charles Betten. I read six of her books and I very much enjoyed it. You know what? Those are all of her books.

And that's a perfect name for a Jane Austen professor. It really is. Yeah. Bath is where I grew up. Bath. Okay. All right. I took a women's poetry class.

That's great. Lots of Emily Dickinson. I had to memorize and then recite The Tower of Babel by Wisla Zimborska. And I had to also memorize it phonetically in Polish, which was so fucking stupid. No. That's not useful. Yeah, it wasn't useful at all. So my friends continually made fun of me because like there was my mom and dad came up and

visited and my mom was helping me write a paper for college. And for the final for that paper, I remember I waited so long and I was in at Cornell. There was a Kanye West came to Cornell and this is my junior year and I remember writing up this woman's poetry paper as I could hear Kanye West playing across the hill at Cornell. I was missing the concert. You went to Ithaca and Cornell is adjacent? Yeah. Cornell is like the smart school.

Ithaca is like the dumb school on the other side of it all. And so I could hear the concert from my dorm room as I was finishing up my women's and poetry class. A class that I took as I was like, this might be easy. That was kind of like my old, my mom's... Yeah, because these ladies, right? Like what are they going to write about? I'm sewing and shit?

I can understand that. Before you say that to me, I also took men's lives class. Oh, wow. So I took a lot of useless classes. I didn't learn... I mean, they were good. I learned... I remember who Wisla Zamborska is and I phonetically said a Polish poem.

Do you know what? Do you have any stanzas in Polish that you can still recite? No fucking way. It was gone as soon as I walked out of the classroom. I didn't remember anything. I feel like I could judge you, but I have a degree in archeology, so I can't. What? That's awesome.

I mean, it was... Theoretically, yeah. Did you have an Indiana Jones-type professor at all or no? I did. His name was Michael Scott and he's like just like from the office. That's more of the office, yeah. And he's now on television. He's very famous, stands on mountains very majestically.

Oh wait, he really is on... Oh man. Wow. Two Michael Scots on television. Right? Did he like... He went like to pyramids and so on and... He was a classicist, so sort of Greek and Roman stuff.

Gotcha. Okay. Did you go to school out here or... In England. In England, okay. School is free there. Oh wow. And there's not a lot of archeology in this country and I really was sure I was going

to be an archeologist. Oh god, I chose the much safer profession of comedy which is a great job. Where did you go to school? I went to the University of Bristol. Okay. Which is ESPN here. That's true. Yeah.

University of Bristol Connecticut. Bristol Connecticut. ESPN. It's ESPN. Yeah. Sports Network. That's a really cool major. I think that's some cool stuff.

It was fun until it was not fun. It was great when I was studying it because everybody else was doing exams and we could really go and play in the mud. Sure. But then I worked as an archeologist for like seven, eight months after I graduated. You found work as an archeologist at school? Oh, in England there's a lot of work as archeologists. Wow.

Because if you want to build anything in England, you have to have an archeologist look at it. Wow. Okay. Because there's archeology there. So I worked for the Museum of London Archeological Service. That's crazy. But you're basically a construction worker. You're working on a construction site, you're wearing a Hiva's vest and a fucking hard hat.

And you're just in mud. And there's a lot of construction workers who are often scary people who are on probation. Yeah. And... I have a lot of friends back in Boston who do construction stuff and yeah, there probably some of them are on probation for sure. Oh, yeah. There was a guy there who his entire body was burned.

He like had burn scars all over his body. And all of the other construction workers were like, that guy's probably a pedophile. Because that's what they do to pedophiles in prison apparently. Oh, like the Freddy Krueger thing. Yeah. Okay. So it was a real safe, lovely place to work. And then I was like, I'm going to go bum around New York for a few years until I figure

out what it is I want to do with my life. Well, I think it was a plus side to get away from real life Freddy Krueger that you had to hang around with. Yeah. Do you... Now you're in the studio with a real life Freddy Krueger. No, wait a minute. I kind of like that.

So moving to New York. Yes. What was that initial shock like food wise? Like was it just like totally divergent from what you'd experienced or what was it like when you just first get into New York City? Because that was the first place you lived in the States. Yeah. I had been around other places in the States a little bit.

My stepdad is from Orange County and they moved when I was 17, which is why I have a green card. Got you. So I spent a little bit of time in West Massachusetts and on the Cape and then on, then in Chicago, like a little bit some pieces as I was... You were on the Cape at one point? I was on the Cape. Okay.

With Dennis. Oh, all right. When I was younger, I've talked about this on the podcast before, Nick says that I just get too sentimental about Massachusetts, but I had a house down the Cape when I was younger in Sandwich, Massachusetts. I hate the Cape more than anything. What? Why on earth?

It's so boring. Yeah, it's boring. It's so boring. I thought it would be like England or something, the English countryside. No. But I mean, first of all, there's a reason why I left the English countryside because it's very boring. But the Cape, I think it's just so everything is so spread out and I still can't drive.

So when I was there as a teenager, it was like, I didn't know anybody here and it's boring. Well, if it's not the summertime and you're down the Cape, it's very... Yeah, and in the summertime, it was pretty boring, but in the winter, it's very boring. Mitch quit rationalizing. We got someone from real England and she's saying New England is a bunch of bullshit. It's a bunch of bullshit. So just accept it.

Fuck you, you piece of shit. And you were in Western Mass? Western Mass, yeah. My stepdad taught at Williams College. Okay, well, Western Mass does suck. Quincy Mass is great. Anyways, fuck you, Wager. New England is better than Old England.

That's why it's New England. I don't think that holds up. Go USA. I mean, sure. Yeah. Great. I mean, I've lived here for such a long time that I'm so like beaten down by people's ra ra Americanism.

Yeah, absolutely. Whatever you want to think. Well, the Doughboys is one of the most patriotic podcasts around. We do actually we do celebrate the American culture of chain restaurants. Oh, so I think you in a sense we are a very patriotic podcast. Yeah, we did have some American chain restaurants in the UK. What was your what was your favorite American chain growing up if you had one? We went to McDonald's a bit.

Gotcha. Definitely like a real treat. My parents are pretty kind of hippie-dippy. So we ate a lot of like just like a lot of rice. Yeah. And like not totally vegetarian, but like, isn't it better that we don't eat meat every day kind of people? Got it.

Sure. Indian food and curry are big. A lot of curry. Oh my God. I never knew that about England and even until later, I visited when I was a kid. I went to London with my dad and my godparents family. My sister got a, what's the kissing disease called? Mono.

Mono. Mono. She got mono. I gave it to her and so she and my mom had to stay home. My oldest sister and my mom had to stay home and my dad and I, we went to London and we had a great time. I remember having some fish and chips wrapped in newspaper and it was so good. It was really, really good.

Everything just kind of sticks together and you have to like pull it apart. Do you have mushy peas? You know what? I maybe didn't. This, I was, I think in third grade, I was young and even the fact that I can remember a lot of it. It's like, yeah, it's one of those food memories. Yeah.

The fish and chips was one of those food memories. I remember we went to a McDonald's one night because I wanted to go to McDonald's and they had pizza there and I was shocked that they had pizza and it just was a whole different experience. And then I don't remember too much more food because I feel like I didn't like food as much at that point. Right. It was just like a young dumb kid.

Yeah. I mean, it's good. It's just like fat and carbohydrate. Well, that's a New England thing too. Yes. Yes. We still, we love the fish. We love fish and chips.

I went to an Irish pub recently. I mentioned on a previous episode and the dish I got when I went to this Irish pub for lunch in Los Angeles or Santa Monica actually, more specifically, was fish and chips and it was a real poor execution of it. And that's just one of those things where it's just like, oh, I'm craving this specific thing. Oh, yeah. I'm going to get this.

And then when it doesn't deliver, it's just so like, it's going to get like a subpar grilled cheese or something. It's just like that. Right. It's one of those things that's so simple. It's like a crisp white button-down shirt. Yeah. It has to be exactly right, otherwise wipe all that.

Exactly. Yeah. And this was like, all the breading was just falling off so it was just getting like separate bits of fish and breading. This is at Sunny McLean's? This is at Sunny McLean's. They usually do pretty decent food, but I think they just had a misfire. I always loved Sunny McLean foods because they had a lot of great like bar.

They had like a shepherd's pie and stuff like that. And when I first first out here, I used to go and drink there all day and eat their food and then sleep in my car. We're talking like this was like eight years ago, right? Yeah. Nine years ago. They've cycled through some chefs, so maybe it's a little different. Their food generally has been pretty consistent.

It's a Boston bar. Yeah. Which I'm surprised you're in there. People don't hate you when you're in there. I mean, I don't know. I'm a Lakers fan. I don't think people hate you in every bar that I do. So okay, so you're in the States.

You get diagnosed with celiac disease, and then does that just mean that there's gluten is off the table indefinitely? Completely off the table. Oh man. I cannot share a toaster with people. Wow. Oh my God. Yeah.

That's intense. Yeah. So what is celiac disease? I don't get it. It is an autoimmune disease. It's not an allergy. It is basically gluten causes your immune system to attack the villi in your small intestines. Jesus.

So yeah. If you're going to have an autoimmune disease, it's the one to have, because my sister has lupus and my mom has rheumatoid arthritis. I feel very lucky, because all I have to do is not eat gluten, and I'm fine. Yeah. And if you do eat gluten accidentally, is it a thing that immediately you're like, oh shit. It's not immediate.

It's after a couple of hours, I'm like, oh fuck that gluten in it. And then if I eat it just occasionally, I just essentially get a stomach flu type situation. I just get an upset stomach for a little bit, and then I'm tired for a week or two. Oh wow. Okay. So you never want to mess up? No. I eat it a lot.

It destroys my small intestine, and I cannot absorb anything. So when I got diagnosed, I was like 25 pounds lighter than I am right now. Oh my goodness. Yeah. I was like, I was like 85, 90 pounds, and I was like, I'm eating all these bagels and spaghetti, and I'm not putting on any weight. I ate a whole cake. Did you feel just sick constantly?

I felt so ill. Man. Yeah. I always sometimes am like, maybe there's something wrong with me. Maybe my whole life have just felt sick and don't know what it feels like to be a healthy human being. And I think there is a, I think that I have a, I think I have the snore, what's it called, when you snore?

Sleep apnea. I think I sleep apnea for sure, because I've always been like, I'm always tired, and even if I sleep eight hours, I'm tired. And so I, maybe I'm just the world's laziest man, which is also true. Maybe. You also might have a vitamin deficiency. I also found out I had a vitamin B12 deficiency recently. Oh, all right.

Guys, I'm just like a broken, broken human being, but I get shots in my butt and then I feel better. It's great. Los Angeles is a brilliant city. It's wonderful. How do you do, okay, so in the UK, you've got the NHS, correct? What do you do for health care out here? Are you in some privatized system?

Here I have health care through my job. Gotcha. When I got diagnosed with celiac disease, I didn't have health insurance, and I flew home because it was cheaper. That's insane. Yeah. It was cheaper to go to England and get diagnosed out there and get all of those tests and go to the doctor than it was to go to the doctor here.

Man. Yeah. That's why we need to elect Donald Trump in this hospital. No! He needs to come in and take care of all this. Yeah, that's insane. My thing of going to the doctors out here is I never want to go. And then, as Nick knows, I went to Columbia recently and I came home and I was sick for

a month. Oh, no, that's bad. That's a really long time. Oh, yeah, no, it was bad. And then I was better for about a week, and then I got sick again for another week and a half, almost two weeks. So about close to, you know, five and a half, six weeks of being sick, you can still tell my voice a little bit that I'm like a little bit, I'm over it, but you can still tell them

a little flimmy. There's some residualness. There's residualness. But my, oh, Jesus Christ. Sorry, sorry, Mitch. I knocked over a drink in the studio. It's okay. It had a cap on it.

It didn't spill. No one freaked out at home. Don't freak out at home like Weiger just freaked out here first. He's going between a smile and serious face right now, back and forth. Look, I wanted to make sure that we weren't spilling anything on the floor of the lovely studio here in Farrell Audio, which we were fortunate enough to be able to use to record our stupid podcast. All right.

So I had a little bit of a dramatic reaction. Yes. I'm sorry. I care about the studio where we're lucky enough to record. My God. Moving on before I get strangled. Every time I go to the doctor, I feel like it's like so often there's great doctors out there.

My dad was sick for a really long time. Great people who are great doctors. But I always, like, I feel like I always get the short end of the stick where the doctor is like, you're all right. Get out of here. I always get that doctor. And I'm just like, God damn it. I know I'm not all right.

But like... But you can choose your doctor in this country. The stomach's dead, depends on your health care, I think. That's true. Yeah. It's really... Because even just going to this, like when I was like, I have to go see a doctor. I haven't gone to a doctor in so long.

And I went there and I'm like, you're cholesterol is high because of your dumb dough boy show. And they were also like... He was like, you're fine. You're not... You just have like a cold and you're getting over it. And I was like, I've been sick for like a month and he didn't really care. And then they took some blood. And then I had to pay $300.

You know what I mean? And it's like, I have insurance too. And that's just crazy to me that you have to fly overseas to get diagnosed when that's so easy. It's so easy to have in here. That's insane. Yeah. So in terms of eating, like when you go to a restaurant or something, because I think

I'm sure the thing you're battling is that a lot of places offer gluten-free items. But they're maybe prepared for people who are just sort of like, oh, I don't eat gluten, but they don't actually have any sort of diagnosed disease. And especially in Los Angeles. Yeah. Because there's a lot of people who are like, it's just for a health reason. Yeah. Honestly.

Oh my God, it makes me so fat and bloated. Which like, fuck those people. Like, I mean, do what you want, but it's like, I have a natural health issue. For sure. So I have to do... Do you miss it? Do you miss like bread-y or gluten-y things? I don't generally just because, well, no, here's the thing, I miss it, but I'm not tempted

by it. Okay. Gotcha. Because if I eat it, I get so sick. Yeah. That just like the fucking Pavlovrian reaction to it is like, oh, it's dangerous. But there's things that I miss about it. I really miss donuts.

Oh yeah. What about pizza? Pizza, there is gluten-free pizza that is okay. Is it good? No. But it's okay. Our gluten-free doughnuts just no good. The only gluten-free doughnuts that I've managed to find are cake doughnuts, which is fine,

but it's a cake. It's not a doughnut. I want a fucking yeast doughnut. You're talking like just sort of like the plain cake ones. Yeah. Cake doughnuts, I'm not interested in. It's a cake that's round. Yeah.

Gotcha. Who cares? I want a fried piece of bread that is dipped in sugar. That crumbly texture you don't really get with a cake doughnut. Yeah. It's like a crispy cream cloud in your mouth. Yeah. I'm surprised that someone hasn't come out with an adequate just standard glazed or maple

bar that's gluten-free. Right. That would be a thing. There is a place in, there's a few in LA, I think. There's someone in Orange County. I think there's one in Portland called Sidecar Donuts that they offer some gluten-free doughnuts, which I think are pretty good. This is also like a boutique doughnut place that has, or boutique or boutique, how do

you say it? But also a lot of these places are like, oh, it's a gluten-free doughnut, but then they fry it in the same oil. They fry it in the same oil. Yeah. Okay. I can't eat that shit. Yeah.

Man, that's crazy. I got to keep that separate oil. It's nominally gluten-free, but it's not actually gluten-free if that's a dish. So like if you- You can't be bringing your own oil to all these places. Right? That's crazy. That's too much.

Like I went to Sugarfish this evening. Oh yeah. Delicious. Delicious sushi. Which sushi can you eat rice? Don't have gluten-free, I can eat rice, but they didn't have gluten-free soy sauce. Oh, okay. So I'm like maybe I can go next time or I'll just like bring a little bottle of soy sauce

with me, which makes me feel crazy. Yeah. Like you're the crazy lady that brings their own soy sauce to the sushi restaurant. Oh, you've got to- But also you've got to have soy sauce with your sushi. Yeah. And you've got a purse or a pocketbook. I feel like that's not that crazy.

Exactly. Mitch keeps packets of mayo in his wallet, so- That's all that's in there. What did you get? Did you get the trust us? I didn't. Trust me? I am like a little funny about fish.

Here's the thing also with having seen the ex-dusies, I also am just like a little bit of a picky eater. I'm much better than I used to be, but- I feel like that's good in your situation. You need to be a picky eater. Yes. Yeah, but a lot of fish I'm not okay with. So any like tuna and salmon, it's too much for me.

Any kind of oily fish. Oh, interesting. So I had scallop and I had halibut. Okay. Mm-hmm. Delicious. Delicious stuff. Delicious, delicious.

And then I had a cucumber roll. That's good. Yeah. Is sushi a go-to food for you? Is that kind of like a- Not really, but it was there. Yeah. It was very tasty.

I'm sorry, but I'm also just getting a very cold. Also it could just be that Nick Weigr and I consume so much gluten and you're around us. It's like a pig pen cloud of gluten just surrounding us at all times. You were talking about those shitty people who, for a lifestyle, don't eat gluten. I went and I'm going to do it again actually and I think I'm going to start, I always say I'm going to start again soon, but I think I am for real going to start again this next week.

I want gluten and sugar-free. And that's how Nick was a big fat tubbo loser and he lost all his weight. He lost all his weight by being gluten and sugar-free. Yeah. Well, I wouldn't explicitly gluten-free, but I would avoid bread. I would avoid rice and potatoes like that whole- Oh, I love rice and potatoes. And it's tough to cut all that stuff out, but I would basically eat without that except

for three meals a day and maintain that pretty well for about two years and still loosely maintain that when I'm not eating for this podcast or just indulging. But it's tough. It's tough to keep your diet that strict. Yeah. All of my self-control goes into not eating gluten. I have no self-control anywhere else in my diet. What are your favorite, like, okay, so many sweet treats are gluten-based.

What do you go to for a sweet treat? I mean, I eat a lot of ice cream. Love ice cream. Love to eat ice cream. Lager loves ice cream. It's delicious. We've been to Jenny's ice cream on Hill-Hass. Have not been there.

Of course. I'll check it out. I love it. Oh, it's delicious. They've had listeria a couple times, but as long as you're okay with risking that, it's really good. Yeah, well, what? Would they have listeria bacteria?

Yeah. Okay. Yeah, I thought it was, like, salmonella. I thought there was a weird... Yeah, it was a bad...it's like a bad...it was a bad situation. But they have good flavor. They have a black currant, which is a big, prevalent flavor in the UK. Oh, interesting.

Black currant isn't big yet. All purple-flavored things in the UK are black currant flavored. Really? Yes. So, like, you have, like, skittles. The purple is black currant. That's our grape flavor out here, I feel like. Yeah.

I was so shocked the first time I came out here and I had skittles and I was like, what the fuck is this? What the fuck is a currant again? It sounds very exotic. It's like a tiny berry. Oh. It's a tiny purple berry. Oh, all right.

Pretty good. It's... Better than grapes, though? So good. I think so. I don't know. There's no currant juice. There's grape juice.

Oh, but in England there's ribena, which is a big... Ribena. Oh, it's delicious. It's like a black currant cordial. Cordials are also a much bigger thing in the UK, like syrups. Yes. Do you know what I remember a lot about, I would say, another food memory of the UK I had?

Mm-hmm. I was, you know, seeing all the great sights in the Jack the Ripper tour, where I remember it was the first time I ever saw a prostitute having sex with a man on the Jack the Ripper tour. Wait, really? Yeah. You just saw that like in a random alley or something? There was...

We went... Like, parts of the Jack the Ripper tour were like in like kind of shitty spots, at least back in the day. And there was a... I was in like third grade and there was a prostitute in a man in a car, like having sex. Jesus. And I didn't know what it was.

My dad told me, he explained it graphically. Dogging is a big thing in England. Dogging is not a thing in this country, but there's places... Dogging? Dogging. Dogging. It's called dogging, where people go to parks and there's like, not designated, but like known dogging areas where you go and you essentially, it's like swinging, but with strangers, you

just drive up in your car and then you fuck whoever is there or you watch whoever is there is fucking. It is. Nick and I just looked at each other and raised our eyebrows. It's a very weirdly, very English thing. Dogging? You would just like walk past like a lay-by full of like six cars and all of the cars would be steamed up.

And they're just random hookups. They're not like couples that are going there. Often it's couples. Okay. Sometimes it's hookups, but often a couple will go and then swap. Oh, that's great. Well, we have like a lover's lane out here, like a make-out point. Right, but that's like...

It's from the 1950s. Yeah. We'll do that. Yeah. Thing that like barely ever existed is what he's referencing. But I mean, this is this thing, dogging and like having a slang term for it that people actually like swinging in public parks and vehicles. It's bizarre.

A problem. It's a thing that is talked about on the news. How come there hasn't been like a Farrelly Brothers comedy called dogging or something? That feels like a sort of thing that could... It seems like something that is open to... Commedic premise you can trot out. Right? Yeah.

I like the idea of it. Well, what be the change you're looking for, you could make it happen. Well, I was going to say, before we got into dogging, which is way better than what I was going to say. Oh, I'm sorry. But of course, in my life, like I always did, I chose food over sex, so here it goes. I remember specifically all the great chocolate candy bars you guys had, and it was very prominent in like the, which we call it, vending machines.

Yes. Vending machines with some great chocolate bars, and I just remember, like as a kid, having a couple of these English chocolate bars and being like, man, this is great. It was like, it felt like I was in Charlie and the Chocolate Factory or something. It was really amazing. The thing that I miss the most, actually, as a person that can no longer eat gluten is malt teasers. Malt teasers.

Oh, malt teasers, ERS, malt, like malt teasers, like you're teasing somebody with malt. Malt teasers. Okay. They're little malt balls, but not like the fucking shitty malt balls that you have in this country. Not like a whopper or something. No, whopper's a bullshit. Yeah, I got you.

Malt teasers are delicious. Yeah. Malt balls are not popular here. Yeah. I feel like that was an old school. Yeah. I feel like it was kind of an old school candy. They're too hard.

Yeah. They're too hard in this country, but malt teasers, you put them in your mouth and the just the whole thing melts. That sounds amazing. Malt and the second word is teasers. T-A-Z-R-S. Teasers. Yes.

I've never heard of this. I've never... They're made by Mars. They're a Mars product. And TopicBars as well is another delicious Mars product that is not available in this country. Is Mars a British... No, it's an American company, but Topics are like Snickers bars, but with hazelnuts.

Oh, wow. That's a good one. What the fuck are you holding out? Mars? What the fuck is the deal? Get that shit over here. There is like, is there a way I wonder to order that candy online without like a second part?

Like I'm sure you can get it on eBay or something like that, but there are like ways to order like British candy or European candy direct. There are stores like the oldie British placey, I don't know. In New York, there was a place called Tea and Sympathy that you could get stuff. And I think that there's a couple of places here, but I feel like there's been a law recently or... Because Harry Potter World just opened in Universal, I feel like that could be a place where you could get some British...

But what's ever flavoured beans? It's not an accurate representation of England, Mitch. It's all I know about England. You know what though, I'm so excited to go there and I'm so excited to buy a wand and do magic in a park. You know what I have to say? I feel like such a baby about it. My thought is fuck Harry Potter.

I think Harry Potter sucks. Oh, it's so good. I love a lot of what England has given us and Great Britain has given us a lot of great entertainment, even though Harry Potter just sucks. He's a shitty... I even think that whole generation that came up with Harry Potter, I think there were a bunch of pussies. Well, I'll leave.

Thank you so much. I'm going to take a Siobhan side here just to be against Mitch. I think Harry Potter is cool. Come on. I thought you were going to be on my side here. I think Harry Potter is fine. I'm not super familiar with it, but I'm going to say he's great. But you know what?

Frodo is cooler. Oh my fucking god. I think people have forgotten about Frodo. Frodo is pretty awesome. I agree. Frodo is cooler than Harry Potter. I feel like Harry Potter... Yeah, but Frodo also has Tom Bombadil, which is really shit.

Tom Bombadil? He's good. What are you talking about? Oh, you have to skip. I stopped so many times at Tom Bombadil when I was a kid reading it and then finally I was like, I got through Tom Bombadil and then it was a great book. But I read the entire thing thinking, well, Tom Bombadil will come along and save them at some point, right?

No. Narratively, no point for Tom Bombadil at all. He just exists and then he's like, oh, I have your horses at the end of the book. Bullshit. That's why I encourage you to absorb Peter Jackson's adaptation, which emits Tom Bombadil and Frodo. Yes, correctly. He correctly emits Tom Bombadil.

Everybody emits Tom Bombadil. Also a really great BBC adaptation, radio adaptation with Ian Holm and Bill Nye. The science guy? No, the actor. Oh, even better. The other Bill Nye. You know, I was going to say fuck Bill Nye too. I don't like him.

The science guy. Science guy. Oh, boy. You are going to be a nerd culture pariah. You're saying Harry Potter and Bill Nye the science guy. That's right. You both want him to fuck up. You don't want anything about Neil deGrasse Tyson while you're on it?

Yeah, actually, the biggest fuck you to Neil deGrasse Tyson. He does seem exhausting. He's exhausting. He's a fucking nerd. If he was here, I'd bully the shit out of him. I'd rub his face in dog shit. Don't try to turn this into a fucking race thing either or why are you asshole. I don't like Neil deGrasse Tyson.

I don't like any of the... There's got to be a cool scientist around, right? No. Stephen Hawking? Hawking kind of sucks too. I guess maybe he's the best. Hawking's all right. I guess he's like...

I feel like if he was more mobile or whatever, I would be meaner to him. But the Neil deGrasse Tyson and Bill Nye the science guy. First of all, Bill Nye the science guy lied about the Patriots deflate gate. He's a piece of shit. There, here it comes. This is what it's all about. He's a piece of shit who lied, who actually truly just lied and was wrong. And other scientists proved him wrong.

This is a sports thing. This is a sports thing. Don't care. I know, I'm so... You know what? I'm very sorry but this needs to be said. And Neil deGrasse Tyson is fucking... He's a dork and he talks too much and he's a fucking loser.

I'm sorry. You know that's true. You know it's true with Neil deGrasse Tyson. I think he's a little too... He's having a little too much fun pointing out the flaws in things. Yeah. I'm just like... Relax a little bit, buddy.

Yeah. I'm a progressive man. We don't really care about our planet as much as Neil deGrasse Tyson. But I... There's... And you know what? Harry Potter, all of them bug me. Everything bugs me.

I don't think Harry Potter has any sort of connection to Deflate Gate though. No, but they... Harry Potter, the story, I mean like the movies were just shitty. Why were they such a big deal when all the movies were kind of shitty? Yeah, the movies were not great. They're not great. They get better but they're not... They started at a very low point.

Yeah. Like, I liked Goosebumps books when I was younger and it wasn't cool to read then and I was a little loser boy who read Goosebumps books and then there's little... So you just like resent the fact that it became cool to read is what you're saying? Yeah, maybe a little bit of that and also like those Harry... That Harry Potter generation, they all are too friendly. I don't trust them. So there we go.

What else can I make fun of? I hate the Force Awakens. Deadpool? Deadpool is the worst of them all. Mitch, you were fully going into ogre mode from Revenge of the Nerds. Good. You were just embracing being a bully. I want to be like ogre.

Ogre was smart in a lot of ways. Ogre was right. We've gone too far the other way now. I feel like... Not that I don't... I hate jocks too. I hate jocks. I hate college guys and I also hate all these nerds.

You're going to be a rare breed, I guess, for me to like you. Anyways, I think you're lovely. I think you're a great guy. Thank you. Oh my goodness. Thank you so much. You're great. Thank you.

You can get where I'm... Man, I've really dug myself into a hole. Ogres need to come back. We need to beat up people. You know what? That's what I like about it. That's why Trump has to come and be president. Just everybody needs a little bit of...

Needs a little Trump fully. Shitting on a little bit? Yeah. But I'm voting for Bernie Sanders. See, that shows my little progressive side too. Yeah. It's a different kind of bully. Yeah.

I guess so. Whatever. Everything sucks. Harry Potter World. Everything sucks. They should have made Harry Potter World ten years ago. Who cares now? I don't know.

They just... They made Simpsons World pretty recently and that's pretty far past its shelf date, but I think that's how the Simpsons World is a lot of fun. As an employee of The Simpsons, I take offense to that. No, I mean that you like... If you really want to be on top of things, I would say you make a Simpsons land in like 1996, right? Okay.

Like when Simpsons is kind of at its peak of relevance. Yeah. Even before that, it was kind of at its peak of cultural relevance, but maybe it was at its peak of artistic and... Hasn't Harry Potter hit that too? It's over, right? Yeah, it's past its peak a little bit. Yeah, you're right.

But I think it's okay that something comes a little bit late. Yeah. Like Star Tours came out way after the original trilogy, but that's still a great attraction at Disneyland. But see that... And now they're just making Star Wars land and Harry Potter land has a thing at the same time. Harry Potter...

It's not going to hold up. Who gives a shit about this guy and it's like his magical creature, what's the new movie that's coming out? What is it? Fantastic Beasts and Where to Find. Fantastic Beasts. You didn't write these books, by the way, right? Yes, my name is Joanne K. Rowling.

It's been a mission impossible in my face, so... Fantastic Beasts fucking suck. Fucking Rogue Squadron, Star Wars story fucking looks like shit. It does. It looks bad. I think Rogue Squadron is the, I think, the Nintendo 64 game. Oh, that game's great. Sorry.

You're thinking of Rogue One. The Star Wars story looks fucking stupid. We need to think of new ideas. And you know what? Great Britain has come up with a lot of those original ideas, right? Great segue. To what? Where are you going with this guy?

I don't know. Back to the fucking podcast. Sorry that I was a gigantic detour for 15 minutes. I'm not that bad of a man. I'm a nice man. I think we should do a spinoff podcast of just your uninformed rants. Uninformed? Just let you go.

Rogue One. Yeah, I'm as informed as anyone can be on Rogue One. It looks fucking stupid. So let's talk about Sweet Green a little bit. So this is a pretty new place. Is this a place you frequented when you lived in New York? When did you first discover it? I did.

Yeah, I was in New York when I discovered it. And it's just like, here's the thing with sweet greens. You just like, you're traveling around. You're suddenly hungry. You need something to eat. It's better than a Chipotle sometimes. Sometimes a Chipotle is the right thing. Sometimes you're like, I should get a salad.

Sweet greens is that place. It's certainly more helpful than a Chipotle. Yes. And yes, sometimes, depending on what you're craving, you're right. It is superior to a Chipotle from a flavor standpoint as well. So was it a place you went to a lot in New York? Because I think the, I'm trying to remember, I think the LA branches have opened pretty recently.

Yeah, I went there. It opened not that long before I left New York. So in the last year of living there, I went there pretty frequently. There was one near the old UCB training center, so we would go there sometimes if I was feeling a little healthy and I was like, I'm not going to go to five guys again. And then there was one vaguely near where I lived. You can order online, which is like a nice little thing. You can be like, I'm going to have this and then I'll get there and I'll be ready, which

is like, it's stupid because you get there and they prepare it instantaneously. Yeah. There's no reason to do that. Yeah, there's there's no really no weight with sweet greens. It's pretty fast, but sometimes you're like, oh, maybe I'll have this thing. Yeah, I do. I will give anyone who's got a good online ordering system or good app, like a little extra, a little check plus, because Domino's does a great job.

Domino's does have a good app. I really like just not having to, this will make me sound like a weird anti-social man, which I am. But yeah, I like not having to talk to somebody. I just want to like input it and have it be presented to me. Like that's my ideal. Nick just recently said that he would give up like, we were talking about price points and that he was like willing to give up like $2,000 not to interact with a human being.

When did I say that? When we were talking about TV stuff, it was like, it was like the difference of like a thousand or almost $2,000 and you were like willing to like forego that money. It was basically like, I think it involved a phone call to get paid for something I hadn't been paid for. Oh yeah, whatever it was. Whatever it was. It was like a $2,000 thing.

I had to be talked into making this phone call because that's how much I hate talking to people. It wasn't even that long. All you had to do was talk to someone for like 30 seconds. So yeah, you are like the most, you can't talk to anyone. You shouldn't have a podcast. This is a controlled environment with trusted friends and colleagues. So it's a little different and a cold call.

So what was your, like what was your go-to? Did you have something that you would get to generally when you're eating at Sweet Green? The last couple of times I've had here, I've had the Hollywood Bowl. Hollywood Bowl. Oh yeah, because they've got distinct regional flavors in various places. I almost went with the Hollywood Bowl today. It was very tasty.

Because it's like it has some rice. I can't just do a salad. Yeah. Yeah. It is nice that they have like these more substantial bowl options if you feel like that salad is not going to fully fill you up because they've got ones that they toss in some grains or some quinoa or some rice just to beef it up a little bit. Yeah.

I'm not a big goat cheese guy, so that's why I stayed away from it, but I did like the sound of it. It sounded really tasty. It's tasty. It has some fruit in there. I like some fruit in my salad. I'm a baby. I'm like, I want carbs, and I want sweet things in my salad, and that's what makes

it a good salad for me. This is a relatively new chain, as we're talking about. Did you go to the Sunset Boulevard, Sweet Greens? I did. Next to rubies and diamonds. Next to rubies and diamonds, and you must have made a day of it because you said you had a... I went to Sugarfish.

I went to Sugarfish a different day that I went to Sweet Greens. Oh, okay. Fair enough. You can do that on this podcast. Just hang out in the neighborhood all the time. I think I've had, speaking of interactions with people, which we were a second ago, one experience I've had with Sweet Greens, I'm not sure if this is universal to all the locations, but when I've been, probably been about a half dozen times, a few times in New York,

and mostly out here in Santa Monica, the staff is very friendly to almost an off-putting degree. Yes. Is it just very engaged, just complimenting me on my shirt? Oh, yeah. They ask you about your day, which is unnecessary. Yeah. I don't want to...

Someone asked me last time I was there, the most recent visit, she was like, so how's your day going? And I assumed she was talking to a coworker, I was looking at my phone and I looked up and I was like, oh, me? And she was like, yeah, you, how's it going? Jesus Christ. She was so bubbly. And I was just like, I will have this conversation, but this is a small talk I generally try

to avoid. Fucking robot man getting mad that the woman asked him how his day was going. In her head, she was like, this guy looks like he's going to kill himself. I might as well say, how's your day going? Yeah. I should reserve my anger for more rational targets like a boy wizard who's beloved across the world and a great scientist. You admitted yourself, Neil deGrasse.

He's a little annoying. But I dislike what's his name more, Bill Nye. The Bill Nye thing is entirely about the Flategate. That's 100% of it. Yeah, and he's fucking annoying too. He's a fucking dork. Have I ever seen Bill Nye? I'm going to fucking give him a wedgie.

I like to imagine the cut to a Bill Nye beating the shit out of you while you power it. So on this most recent visit, you got the Hollywood Bowl? Yes. So what comes in the Hollywood Bowl? What are the key ingredients there? Let's see if I can remember all of them. I can't. I can help you out if you need it.

I got it open right here. Great. There is wild rice. That's right. There is kale. That's right. Shredded kale. There is roasted chicken.

There is roasted chicken. There is sprouted almonds, which I don't know how that is different from a regular almond. Tasted like an almond. Not only are you getting it right, but you're getting the specifics right. It is a sprouted almond. Raisins? Yep, raisins. Balsamic vinegar.

Balsamic vinaigrette. And oh, jicama. Jicama? You're missing, you said raisins. Yeah, is it raisins as well? Yep. The pre-raisins. That's crazy.

Before and afters. You got a little before and after in that. Little deconstruction. Yeah. And goat cheese. Oh, and goat cheese. Goat cheese. Yep.

That's a tasty sound of bowl. Yeah, it's a lot of good components. Well, I have to say, it's very tasty. I'm not a huge kale person. I know it's cool. I know it's a thing that everybody's very excited about. It's just a lot. Yeah.

And every time I get it, I'm like, oh, this is a lot. Kale. Kale. Kale. Kale. Kale. Kale. Kale.

Kale. Kale. Oh, this is a lot. Kale. A lot of chewing. It really is. It's just such a rough. It's rough.

Veggie. There's a lot of fiber in it. I know that's good for you, but it's also like. It can hurt your stomach. I'm tired. Yeah. Kale can do that sort of thing where I eat it and then the next few hours I'm like. I'm just aware of it.

I'm just aware of it. It's hanging out. It's hanging out. I can really feel kale. I feel like. Why is it caught on as a trend because I think it's largely like it's tastes weird and it's kind of an unpleasant eating and sometimes aftermath experience. Right.

I'm just like, I feel like, is it just people wanting something to do? Yeah. It's one of those like, oh, it tastes bad, therefore it must be good for me. I guess so. Yeah. I mean, I feel like there's no doubt that it feels healthy. Right. When I'm eating it, I'm like, this seems healthy, but I'd rather have a, what's it called, mescaline

greens or whatever? Yeah. It's a low spinach or something, anything else that's not like. That's also like close to kale, right? Yeah. It's called that much better for you? Yeah. Like kale, I just feel like it should be cooked.

Yeah. It's cooked. It's good. You know what I've had is a kale and coconut smoothie. Oh. And uh. That sounds very bad. It does sound good.

It's actually, it's good. It's actually surprisingly good. Does it have a lot of sugar in it? No. It's pretty much natural. I got it at a, what's that place around the, on Sunset, around the bend, there's like that juice place. Yeah.

You're not going to know it. Yeah. Well, regardless, they have a kale and coconut smoothie and it's, and it's tasty and it's, but you know, it's like blended up kale. Right. And I'm like, oh, I can take it a little better in, in that form. But having like a kale salad, it's just a fucking, it's a lot. And I had to think about that when I was having my meal there today because I don't want to

take off too much points because I, because kale is kind of shitty. But kale is a basis of a lot of their dishes. That's the issue. Sure. There's kale and a lot of stuff there. But yeah, I got the, I got the, what's it called? Oh God. God damn it.

Tahini, hummus tahini bowl, or salad, the hummus tahini salad. And that comes with shredded kale plus chopped romaine, though I didn't really. It was mostly kale. I felt like it was mostly kale. Those red onion cucumbers, pita chips, local feta, house-made hummus, which there wasn't too much of, baked falafel and cucumber tahini yogurt. And I actually added chicken to that, which I know is kind of overboard because there's enough protein in there already.

So it's like a kebab, but in a bowl. Yeah, pretty much. Yeah. And it was, it was, it was pretty tasty. I, I enjoyed it. I think that comparison to Chipotle is kind of dead on. It's like a healthy, it's even healthier Chipotle. Yeah.

Chipotle is not bad if you get it right there. Chipotle is fine as long as you don't get whatever disease it is that they have. Another place. I know. Another place giving out diseases. Yeah. Was it E. coli? What?

I forget what it was. Oh yeah. I think it's E. coli. But this, that, that sunset one on Sunset Boulevard, I agreed. It was just crazy busy. And I didn't think the people were overly friendly. I thought that, I mean, they were friendly, but they were very much like, let's keep it moving through this line.

Like they didn't say that, but it was kind of like that feeling of like where I got up there and I was like, I've never been here before. I don't really, really know what the deal is. And it kind of felt like I was rushing along already and not really knowing what I was doing. I could see it is like kind of, because I think there's a lot of regulars there. Yeah. And there's, it's a very high volume restaurant, especially at certain dining hours at like

the business lunch hour. So I can imagine feeling like kind of harried and not really knowing what I'm supposed to be doing if it was my, my initial visit. Yeah. I honestly didn't, I was, I was between a few things because there's, there's some stuff on that menu that looks really great. The guacamole greens, there was like a bunch of stuff that I wanted to try. I've had that guacamole greens salad is actually one of my go-tos.

It is very tasty. And you know what? I got that, this was, I guess the benefit of their outgoing staff, but that was a recommendation from a super friendly guy. Like I just, like I showed up and he was like, what's up man, guacamole green salad, gotta make it happen. Like he was like, that's like, he was just like really selling it to me, giving the hard sell as soon as I got in the doors.

I was like, I don't want to disappoint this stranger, I'll get a guacamole green salad. And you know, it's pretty tasty. It's got like a chicken and tortilla chips and a lot of, they're, they're not skimping with the guacamole. It's like a dominant, dominant ingredient. Yeah. And they, they give you a little piece of bread if you want it. Oh yeah.

I took the bread and I got myself the, I think it was the lime fresca, the lemon fresca. Yeah. It was good. Yeah. There was a lemon, there was a lemon, right? There was a lemon, which was close to like a lemonade, right? A lemonade. There was a lemonade sort of deal that was, it just tasted like a lighter lemonade and

then there was the hibiscus lime fresca, I think right next to it. And I, I tried both of them and they were both good. They just tasted like healthy, healthy drinks. Yeah, they were a bit like, I like my lemonade very sour. Yes. Oh, interesting. Which is challenging to get in this country. Yeah.

It tends to be super, super sugary. Yeah. Yeah. No, I, it didn't really hit, it found, the drinks kind of were like crystal light. Yeah. They were a little, they were too watery. Yeah, too watery. They really are pushing the fresca thing.

Yeah. And I think they're doing it because it's like, oh, you get a hint of sweetness, but without too many calories. I got the hibiscus lime fresca while we're in, we're in a drink country. That's what I had, yeah. Yeah. And that one is like, it's good. It's just got like kind of a hint of flavor, but you're right.

It's like, I feel like just go all the way. Right. And I've had more success there when I've gotten their iced teas, which are a little bit more flavorful. They're just like a little bit more dense. Interesting. The hibiscus are just kind of like, you know, 60 calories and five grams of sugar and they're making a big deal about how like marginally helpful they are, but I'd rather just have

like a sugary unhealthy thing that tastes good or something that's zero calories. You know, this middle ground, I don't think it's helping anyone. But as far as food, I got the strawberry and feta salad. Oh yeah, that looked good. Yeah. This is, this is a very unusual order for me because I don't like berries in salads. Like I generally like, like I want my salads to be a little bit more savory. Get the, get those berries out of there, get that fruit out of there.

But I tried the strawberry and feta salad with ingredients organic arugula, broccoli leaf, local strawberries, cucumbers, sprouted almonds again, whatever those are, mint, local feta and balsamic vinaigrette. They throw the word local in there as much as possible. It seems like they're really trying to make a deal out of it. They have a board where they, where they list all the ingredients and all the farms and how they are local. So they back it up.

I would say that. Like, like how five guys will list which farms their potatoes are from. Right. Yeah. But it's on a much more, a much greater scale. Yeah. And I will say, as berry salads go, this was a top tier salad because it was not overpowered by sweetness.

What do you think happens with some of these? Sometimes you get like a, it's got some raspberries in it and maybe they throw in like a raspberry vinaigrette. Oh yeah. It's just like sugary vinaigrette. Yeah. Just way, way too sugary. And this one was not.

It was very light. You were getting like the tartness of the berries more so than the sweetness and it's a very flavorful salad. And I'm not a big Feta fan either. I feel like Feta is kind of overplayed particularly in salads. I like Feta. It was good. It worked out very well in this one.

So as, as a salad, I was naturally skeptical of it really outperformed my expectations. This is bizarre to me because you've gone on rants about this before. The way I feel about Bill Nye, the science guy. Yeah. I don't know about fruit in salad. Yeah. I don't, I like, I get it out of there. I don't need it.

But you know, I can be. So what were you thinking? Well, no, this is the thing. Okay. Here, I don't know if there's a right way to do this podcast, but here was my thinking. I like sweet green. I went in as a fan of sweet green and I was like, let's push the envelope. Let's see if they can deliver on something that I don't know I'm a little skeptical of.

And you know what? They delivered on it. And I think that's a little feather in their cap. Okay. I don't need to yell about it. I'm just saying, that was my strategy. That was why I ordered something that I normally have a little bit of a taste for. I also got a cup of organic lentil chickpea soup.

Have you guys had the soups there? No, I don't. That sounds good. Yeah, that sounds good. Good soup. I mean, it's vegan, but still very flavorful. You know, I had a vegan soup pretty recently at Veggie Grill with Nathan Barnett. I had some asparagus soup and it just had no flavor.

And so, vegan stuff, a lot of times I feel like it's just very bland. And soups are such a risk. They're a crapshoot. Have you been to Hale and Hardy in New York? I have been to Hale and Hardy soup. That place has some great soups. Oh, the soups are so good. The Senegalese chicken, probably like 8,000 calories in a tiny little thing, because it's

like basically a tomato and chicken soup, but with peanut butter in it. Oh my God. That's so good. That does not sound like it mixes together, but... Sounds disgusting. Tastes delicious. My wife and I, when we were in New York, we went, not our most recent time, but a few times back.

Were you guys dogging in New York? Jesus Christ. I think we have my lovely wife dogging with a stranger in a pool like that. I'm not saying she did. I like Natalie way more than you. You know that. Allie's great. You suck.

You're right up there with fucking Bill Nye and Rogue One and all the other shitty stuff. I'm right up there with all these beloved pop culture icons. Fine. You can categorize me with Deadpool and Rogue One and The Force Awakens. I'm happily be grouped in with Harry Potter, legend of magical cinema and storytelling. I'll fit right in there. Well you'll look like Deadpool one day if what we learn about people who are pervs happens to be true.

I'm saying you'll get burned because you're a pedophile man. We all connected the dots. Anyway, that vegan soup was very flavorful and I got a little multigrain bread. I usually pass on the bread there, but their bread is very good and I mentioned the fresca. Yeah, I mean it's good food. I mean I'm not sure what to say beyond that. They maybe lean a little too heavily on trying to talk about how much they are a part of the community and like we give back money to schools and stuff and I know that's great,

but it's like I also know it's partly so you guys have this marketing bullet point. We're saying we're engaged in the community, we're cool, we're a part of it, but really it's a corporate strategy fundamentally, but you can't deny that the food I think is pretty tasty and flavorful and helpful. The food is good and this feels like some sort of future of fast food. It does feel like they're doing things the right way. It's healthy. Yeah, it's a corporate lunch, but it's a good corporate lunch.

It's tasty, it's healthy. If I was trying, I always don't eat at home, I always eat out and I was like if I'm going to do that again, this would be a place that I would frequent. It's a place that you can get a healthy meal, but beyond that, I wish they pushed their soup more because I feel like it just feels a little bit limited. It feels like you're getting some sort of like at Chipotle. It makes such a world of difference that you can get a burrito or a salad or a bowl or tacos and quesadillas kind of count, but not really, but they're there.

It feels a little bit more limited than that or something like, I wish, and can you get wraps and stuff there? I don't think so. I think it's just the bowls. It's just the bowls. Yeah, they don't have anything I think between bread even though they do offer bread. Yeah, and they do these bowls, they do so well. They do what they do well and maybe that's all you need and it has a good following,

but I almost wish they had a healthy wrap or something that you could get to. Yeah. Why not? Why not put one of those things in a wrap? I think you guys are right though. It does have a lot. It does feel forward thinking and I think, Siobhan, what you're saying about it being a corporate lunch, it is impressive that they're able to achieve with purportedly organic

and local produce this level of quality at this scale. They're just such a high volume business. They're churning it out like Chipotle in an urban area and it's all still pretty high quality stuff for a little bit more than you'll spend at Chipotle, but not an unreasonable amount. I'm not significantly more. It's like a couple dollars more than Chipotle and it's not crazy. Have you ever done, Siobhan, have you ever done the full-on customizable thing?

You can basically go and just build your own salad from scratch. I never have because I feel like if I'm going to a place that has an efficiency line, they probably know their flavors. I will occasionally, if it's a salad place and that's an option, I will do that, but I will almost always go for either one of their options or be like, what can I do this but with this instead of this? Just because if I'm going to a place that has those kinds of salads, I'm probably in a rush.

Yeah, start with a prefab and maybe make a substitution, I think is the strategy. Right, like throw some avocado in there. Sure. Yeah. Add some chicken. Yeah, because I have noticed a bottleneck on previous visits with the indecisive person who's building their salad from scratch and they have a lot of people working behind the counter.

Do you like the corn? Yeah. Is it good? Sure. Yeah, absolutely. It's corn. I don't know. It tastes like corn.

I asked when I ordered mine, I said, what do you think of the hummus tahini and the guy said, it's one of my favorites and I said, go for it, but I did get that fear of holding that place up and that sunset, I ate with the friends of the podcast, Evan Susser and Van Robuchel show, who I've gotten his name wrong twice, he's a man who's eating with me at the last two Doughboy meals and Susser had been there before and he sometimes orders his wife, Jamie, his vegetarian and he sometimes orders his own thing. But he told me that this one is a little bit more hectic than the other ones, the sunset boulevard one is kind of fast paced and some of the other ones are a little bit slower

paced and you maybe wouldn't feel that the pressure of because that is a huge fear of mine. It's holding up the line 100%, especially as like a big guy, I never want to be the guy who's like, hey, like fucking fatso is holding up the line up the front, we're bottle next behind fatso and I'm like, all right, like I want to make things go smoothly. So I didn't love that experience of ordering, but I did enjoy what I what I had. Do you guys ever do this when ordering? I get because I get very nervous about the process and I will like practice my order

in my head before I get up to take my turn in line. I'm like, okay, I'm gonna say this and then I'll say this, I'll say this, I'll sometimes sort of like mouth it to myself. Just to make sure that you have it right? Yeah, yeah, yeah, because I'm so like nervous about like saying the wrong thing and then committing to the wrong thing or just like fucking it up or forgetting some element of it. It's like I like ordering food is kind of stressful for me.

Yeah. I also first of all in England, you don't you don't get to change your order on meals. That's not a thing that you're allowed to do in the UK, just socially. Yeah. So, you're going into a restaurant and being like, can I have the fish, but instead of the rice, can I have the mashed potatoes? It's kind of, I will say that it's kind of, it's kind of a newer, I'd say within the last decade or so, it's, you see more of it.

I feel like back in the day, people, I just feel like people didn't ask as much back in the day. Sure. And now people do ask way more, right? Yeah. And then I also, I worked in restaurants for a long time when I was a struggling comedian in New York City. And I think that like, it made me very averse to ordering off menu unless I, unless I have

to for my terrible disease that I have. Yeah. I was going to say, that's funny because you probably do have. Oh, I do all the time, but I'm also very apologetic about it. And I'm very like, this is because of my disease and not because I'm a... Picky Perk. A difficult person. Yeah.

I'm, it has become way more commonplace. And so like when I go to like Tender Greens, which is the salad place out west, and I think there's a few of them, maybe across the country. Yeah. Pretty close to sweet greens though, in terms of like a little different. Yeah, definitely like similar business models. For sure. And I, when I'm there, I'll like, oh, I don't want tortilla strips or something.

I'll do stuff like that, like hold the tortilla strips, add extra dress or have extra side dressing or whatever I want to do. I did like at Sweet Greens, they ask you the amount of dressing you want, which is really great. Yeah, that is an interesting feature. They have a light, medium or heavy. Yeah. What are you, are you a heavy?

Heavy dressing? I know that, I know that you're a heavy, I know you're heavy. Do you like heavy dressing or light dressing, medium? Where do you go? I go, I'm actually a very milk toast medium when it comes to dressing. How about yourself? You know, like people are like, oh, salad dressing is bad for you. But let's be real, if you're eating a salad, you're doing pretty well.

Yeah, it's the best part of the salad. It's the best part of the salad. And like, it's like the difference of like, I mean like, sure if you're doing like a McDonald's thing or salad or something and like, or you have like a big ranch dressing or something like that, then it's a little crazy, but like normally it's like not more, if you're like got some extra dressing, it's not going to cost you more than 100 calories. When people order skim milk in their coffee, sure, how much fucking milk is that? Yeah, you're talking about like a tablespoon.

So little milk, that's like the difference of maybe 10 calories to make something disgusting versus something delicious. I was, now I was raised on skim milk because my family has heart history. And that's the only, but I agree, if you're, it's a low fat, it's only 4%, whole milk is only 4%, that's such low fat. Yeah, yeah, no, I know, I was raised on skim milk and drinking whole milk to me is like, I'm like, oh my God, it's, it can be, it can be too much. It's very rich.

I have like fucking half and half and everything that I can put it in. I also, half and half is not a thing in England, so it was like a exciting decadent thing. I love half and half. I will put half and half in my coffee. We've talked about it on the podcast a bunch. He's a milk drinker to this day, a grown man who likes a big glass of milk. I don't drink it with every meal or anything, but I will sometimes indulge in a glass of milk.

That said, I did have it with every meal up until it was like 20. I was like, not every meal, but every dinner, I'd have a big glass of milk. That is so American. Yeah, it is. It really is. I didn't realize it was unusual until I got to college and people were like, what the fuck are you doing? Yeah.

Like I'd order like milk at dinner and they'd be like, well, I'm getting like a soda or something. Yeah, you're fucking nasty. All right, let's get to our final thoughts on sweet screens. This is how this all works around. We'll go around. We'll each sort of give a brief closing argument, the summation of our thoughts on this chain, and then give it a rating on a scale of one to five forks.

All right. Cool. And we'll start with you. Great. Here's the thing. Sweet Greens is great if you work in an office and you need to go and get a lunch. I feel like it's the best option for that. Would I go there for lunch if I just had like a free, easy day where I was just like running

around? Probably not. But if I was like, I have 25 minutes, got to get some food in my body. I've eaten a bunch of garbage for the rest of the week. I'm going to eat healthy. This is the place that I would go to. So I feel like for what it is, I'm going to give it four out of five forks. Four out of five forks.

Yeah. Very good score. That's a very good score. Yeah. Go ahead, Mitch. So here's the thing. We ate burgers for a month and now we're doing some healthy restaurants. You think that I would revolt and be angry?

Yeah. I'm happy. It's saving my life probably, which actually probably isn't a good thing. As you can tell, I hate almost everything in the world it sounds like. So maybe we should just start eating burgers again until we're both in the gray. But I really appreciate a place that's a healthy restaurant that tries to make good food. I really like tender greens.

And this is my first experience with sweet greens. I want to try something else that's not such a heavy kale dish. I wish they had more options and I wish they promoted their soup a little bit more because I think a soup and a salad is a great combo. The guys I was with, the friends of the podcast, Evan liked it. He likes it just okay. I think he's in the three to three and a half forks range. Van did not like it.

He was a little bit lower. Here's the thing I didn't like about it. I didn't like that on the door it said back that app up for their app. It's like, oh wait, no, I'm sorry. It said tap that app up or something, which it was still a play on back that ass up. Yeah. It was like a real corporate thing. Or like tap that app or something like that.

Like what was very much like tap that app. Well, what the fuck? If it's just tap that app, that's not a play on back that app, so what was it? I think it was maybe tap that app. I think it was supposed to be sexual. Yeah. That means if you're using tap in that format, it's probably sexual. Tap that app.

Come on. I got you. I got you. Sweet greens. Don't do that. But besides that, that was my biggest complaint about it. Is that going to bring it down into the threes for me or is this going to be a four or four cranking?

I think it's going to be a four or four cranking, but I wish they just had more of a selection and I wish that they had some better drink options because the drinks were kind of weak. That being said, for what they're trying to do, I like it. I was impressed. I almost feel like I have to go again, but right now I'm giving it four forks. Good outing. I agree with the points made so far. It is.

Oh, Jesus. It is a well-run, well-managed restaurant. I'm impressed by its efficiency. I'm impressed by its volume of output. It seems to be very corporately responsible as much so as any corporation can be. All of their dishes and their disposable dishes and silverware are compostable. Compostable? How do you say that?

Compostable? I think compostable. Compostable. In England, it would be different. All right. Well, whatever it is, they're recyclable, but better. They're like that. That's what it is.

And also, do they do any beef? I don't know if they have any beef or not. They had some steelhead fish and they had some shrimp and some chicken. Yeah, I don't know if they have any beef or not. It feels like beef. We've talked about this, but beef seems to be, beef is going to go the way of the SUV or something. I think cows have the best lives of any animals that are on factory farms because they think

they just have the most space for living. They also like the amount of meat you can get from one cow is greater than the amount of meat you can get from one pig or one chicken. But they do, it does take the most, I think, water per pound of beef. And they create an enormous amount of methane, which is a very bad gas. So beef production is very destructive for the environment. They're certainly making some environmentally conscious decisions with a sweet green menu. I agree with Mitch.

I wish they had a little bit more selection that they do have some good options. Here's the thing. Uh-oh. I'm not blown away by anything I eat there. I think Shravan touched on this of just like, it's like a good business lunch and it delivers on that. And it's a good like, oh, I need to eat something. Oh, this is good.

This is satisfying. I haven't had a meal there. This past visit included that while it may surpass expectations, I haven't had a meal there that has like blown me away. That has made me go like, wow, this is delicious. This is really good. It's always been like, oh, this is good. You know, it's like a, it's like a, it's like a, yeah, all right, yeah.

You know, it's like, it's not like a, like, oh, yeah. You know, it's, it's, we're not, well, like I'm just saying, like, I'm not, yeah, yeah, no, not like a, oh, yeah, it's, it's not like a, it's not like a super hearty approval is what I'm saying, but they do it well and it's, it's good, helpful, tasty food. This is the differentiator between being a five fork restaurant in the platinum plate club and the rating that I'm going to give sweet green, which is four forks, putting it in the golden plate club. Wow.

Wow. And the hand holding club. And the hand holding club. And you know what? I think we need to get a little, a little green thumb award for helpful for healthfulness for you. If you don't like the new award, tweet at us hashtag green thumb is bad of a green thumb down.

Oh, thank you. Green thumbs down. And if you like it, green thumbs up. We'll see whichever has the, the highest engagement rate. You know what? Yeah. Maybe this will be a new award. Wow.

What an exciting time for the podcast. I think also retroactively we should award veggie grill the green thumbs up award. Sure. Green thumb, green thumb award. Why? I don't know. Do they do stuff like, like, like sweet green stuff? It's pretty healthy.

It's like vegan and shit. Yeah. Yeah. But, but, oh, I thought this is like also how to do with like the earth and so on. Oh no. I don't know about that. But what the hell does the fucking green thumb mean? You made it up.

I don't know. Like it's healthy. Like how do you say something's healthy? What's a better award? Siobhan, you got a pitch on that? Oh God. For healthy? Yeah.

No, I think green thumb is pretty good. All right. Green thumb. We're sticking with green thumb. And if it's earth friendly, it should be what? Green hoof? We're going to need a sub podcast just to deal with this. All right.

It's time for a regular segment. We've got a food stuff. We're going to decide if it's worth putting in your mouth. It's snack or whack. Hmm. It's a snack with you right there. I do. It's tell us what we've got.

This is a Glutino Gluten Free Toaster Pastry. You're welcome. So this is like a Pop-Tart Analog that's available at... Yeah, or like those toaster strudels. Like a toaster strudel. And we were aware of some toaster cross-contamination issues, so we were going to go ahead and take these cold, which I think is a cold raw toaster strudel. Damn it.

Which I think is a fair way to evaluate these. Thank you. Thank you for putting that over. I appreciate that. I want to try this toasted. It's strawberry flavored. I'm curious about it toasted as well, but I will say I used to eat a lot of Pop-Tarts as a kid.

That was a regular after-school snack for me. And I think a good Pop-Tart can come across in its flavor when it's cold. Yeah, you get it. Was this between your fucking glasses of blue cheese or whatever the fuck it is? I would have dipping cups of blue cheese and I would put croutons into it. That was my snack. That's nasty. All right, I'm taking a bite of this.

It smells good. It does smell good. It smells like a Pop-Tart. Mmm. Mmm. It tastes like a Pop-Tart, right? It's been a long time since I've eaten a Pop-Tart. Pop-Tarts are pretty indistinguishable from a Pop-Tart.

I think if you gave this to me in a blind taste test, I mean, you know, you got that little, there's a little frosting on the outside, which makes you think it's a toaster strudel, but it is flavor-wise. It's our only... It's a lot like a Pop-Tart. Here's what I feel like it's superior to a Pop-Tart, though. It doesn't have that fucking bullshit edge to it, but the Pop-Tart has that you have to just eat off before you get to the good stuff in the middle.

The filling goes all the way to the edge. You're absolutely right. It's a great point. I think this is better. I think as far as cold, I would like to try to heat it up at some point. But for a cold Pop-Tart, if I'm eating this or a cold Pop-Tart, I like this better than a cold Pop-Tart. Yeah, I agree.

I'm so impressed. It tastes more natural. This makes me wonder if Pop-Tarts are made with rice or corn or something, because the texture is so similar. They really didn't have any difficulty replicating it. A little bit dry, you know. It's got the Pop-Tart. I want a nice glass of milk with this.

This would be good with some milk. Yeah, I don't know. I mean, I think this is a slam dunk for me. This one's a definite snack. What do you guys think? Yeah, it's pretty snackable. I'm going snack on that. That's good.

Shocked. I thought this would be awful. I'm so shocked. I tell you, this is one of those things where it makes you glad if you're someone who has to avoid gluten to live in this age when so many good gluten-free items exist. Because I think this definitely scratches that Pop-Tart itch. You're like someone who's like, your favorite food was Pop-Tart. Now you're not eating gluten anymore.

You got a very, very capable substitute. Yeah, this does it. Well, I feel like those people just used to die. They were just very sickly, and then they just sort of peed on it. I'm like, oh, that man was sickly, and he died, and that was the end of it. If you're talking, you know, like a long time ago. By the way, our high chews, is that a gluten-free thing? There's a European thing.

That's what I was trying to figure out. I feel like they may be Japanese. Okay. But I could be very wrong about that. It might be a weird European thing. Have you know what high chews are? We don't in England think of ourselves as European. Oh, yeah.

Oh, gotcha. I gotcha. It was very surprising. It was one of the weird things moving here is like, oh, yeah, you're European something. You mean those Europeans? Different from us. Is it just the aisles that kind of feel separated from it? Yeah.

I don't know why. I think it's just the fact that we have some seawall to between us. Gotcha. I get that. If you know what high chew is, tweet at us. Let us know where the hell high chew comes from. Yeah. That's very tasty.

Yeah. I enjoyed it. This is a little snack. I think it's an official snack. All three of us liked it. It's a snack. Good show, Glutino. Yeah.

Very well done. Well done. Just like a restaurant. We've all your feedback. Let's open up the feedback. Today's email comes to us from Dean Mingaziel. Hope I'm saying that right, Dean. I'm probably butchering it.

Dean writes. Is he from a school? What's that? Is he like a Dean at a school? Yeah. He's the Dean of Hogwarts. Dean writes. Tim Cupack is a birthday boy's joke.

I just realized. Oh, yeah. You guys shot a sketch with that. Whatever. Dean writes. My question is about the last bite of a meal. Do you pre-plan your meals and set aside what you want to be your final bite and lasting impression of your order?

For instance, whenever I go to Taco Bell, I order a chalupa in addition to my normal order of a quesadilla and some dollar menu burritos. I'll eat everything except half the chalupa, which I'll save for the very end because I need that saucy, oily bite to finish. At Arby's, the last bite is always a curly fry. At Wendy's, it's a spoonful of chili. I wonder if you guys have any last bite rituals. What do you guys think?

Anything come to mind? 100% I do this. All the time maybe with, not with every single meal because, but I'll even try to save like, if I get like a chicken salad or something, like say today with what I got, like, I'll try to get like a piece of chicken and some lettuce to be the last bite of my chicken salad. Oh, I got you. Like, yeah, I always try to plan it out. If I'm eating pizza or something and like, I'm like, I'm going to have just a couple slices.

I'll always try to like maybe end on a, just a plain cheese slice. I do some, I do weird stuff like that. See, I feel like I do the opposite of that. Oh, really? And that like, I want my first bites to be the best bites because that's, I think, when I'm paying the most attention to it. I got you. And then at the end, if it's not good, I'm like, well, I don't know, maybe I just want

to eat this fucking stuff that's left at the end or it doesn't really matter that much because I'm full. When you're on mop up duty, it doesn't matter who cares. Exactly. I got you. But my first bite's important. I got that. So much of eating like a burger or a sandwich or something that's like a bunch of components

put together, a salad even, is are those, those few perfect bites. Like you get like a bunch of bites that are like, okay, but you get like that bite that's like all everything all on one fork full or all in one, one hearty mouthful. Like that's like the most satisfying part of one of these meals. And yeah, it's probably easier to line those up at the forefront of the meal versus the back end. But I will say, I find myself that here's a thing I do that's maybe a little insane. When I'm eating the last slice of pizza that I'm going to eat, I will eat the crust of

it first so I can finish with a pizza bite and not a crust bite. That doesn't make sense to me. Yeah. Because I will also, if I'm eating a pop tart, I would eat the crust first because that's the worst part of it. Yeah. Get rid of it and then you eat the efficient part. And I will also eat the crust of a sandwich first.

That's interesting. The entire crust like a grilled cheese. I'll eat all of the crust first and then the middle. That's really interesting. I will plan it so that I get a good crust bite where I get some of the sauce and cheese. Yeah. I don't eat the pizza backwards like a child. I also just don't eat the crust a lot of the time.

Gotcha. I mean, that's another way to do it, I feel like. Yeah. I've had two. The other thing, if I have a main dish that I like, if I have a steak and then I maybe got some whatever, I've got broccoli on the side or something like that, I will definitely make sure that I'll eat most of the steak and then I'll eat all of the broccoli and then I'll return to finish up the steak.

So I'm bookending it with my favorite parts. I do that as well. And I will like one last bite of steak and then I'm done with the meal or whatever. It's hard to plan that out like if you're doing Wendy's or something and I have a spicy chicken sandwich. Sometimes it works out to where like I ate all the fries or whatever and then I finish off this, like I'll finish off the sandwich, but mostly I finish the sandwich first and the fries just go, their fries are so good that I don't care.

And a lot of the times I feel like I'll try to do it hand in hand, but I usually will just eat the sandwich first and eat the fries second. With Taco Bell, I'll eat my cheesy gordita crunch last, like my favorite one last. I'll just eat that last. And with, here's another one with sandwiches, if I have a sandwich and a, like a Subway sandwich and a bag of chips, I'll try to finish all the chips midway through the sandwich. Like I want to eat the, I want, Oh, that's interesting.

I want the sandwich to be the last thing I eat. Like the last bite of my meal is that sandwich. Yeah. And also too, like if I have a component that I think is a chore, I will, I will eat all of that first, just like get it out of the way. Like just something like I'm like, that's some vegetable I'm not super into. I get that. That's a good question.

Yeah. That's a great question. Thanks, Dean. And if you out there have a question or comment about the world of chain, chain restaurants, you can email us at dowboyspodcasts at gmail.com, check out our Facebook, just dowboys, follow us on Twitter, at dowboyspod, Siobhan Thompson, thank you so much for joining us. Thank you. You've been a delight.

You've been very informative. Is there any... You've opened our eyes. You've opened our eyes. These dumb American eyes of ours. Yeah. Mitch views the world as America and then just like a globe shrouded in question marks. Ah, yes.

We've heard of you in our country. Is there anything you would like to plug? Oh, that I'm doing? Yeah. Oh my goodness. How exciting. Well, I mean, I guess you can go to College Humor, the YouTube of College Humor and see topical sketches that we've produced.

We have a YouTube Red series coming out soon, which is exciting. It's like whole 10 minute episodes, but it's like an anthology show. So it's sort of like mirror-ish, but funny, which is really fun to make that we got to do and play with a bunch of people, sherry-o-terries in the episode that I wrote, which is fun. Yeah. I don't know. Find me on the internet. VonyTom at VonyTom on Twitter.com.

You have one of my favorite Twitter accounts. Definitely follow that one. And that'll do it for this episode. I just want to say also, yeah, this will be 421. I just want to say, happy birthday to the late great Harris Wills. It's a day late. But I hope you all had a nice 420. Freaks.

On that note, that'll do it for this episode of Doughboys. Until next time, for the Spoo Man, Mike Mitchell, I'm Nick Weigher. As always, happy eating. See ya.