Pod Insights The Sporkful Hot Chicken Is Hot, But Who's Benefiting? (Reheat) About this episode In the last 15 years, Nashville hot chicken has become a hot trend. But for decades before that, hot chicken was well known among Nashville’s Black community. For generations, you could only get it at the place where it was invented: Prince’s Hot Chicken.
Transcript Speaker names marked ? are inferred from speaking time and the show’s known hosts — they are not voice-verified.
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1:01 Dan Pashman? Hey everyone, Dan here. And this week's reheat comes by request from listener Ellen in Batavia, Illinois.
1:07 Speaker 01 I would love to reheat the episode about hot chicken. That episode actually inspired me to take a trip to Nashville, just eat the chicken, and I definitely don't regret it. It was really good.
1:21 Dan Pashman? Ellen, you're in a safe space here. I love that you went to Nashville just to eat the chicken. I went to Birmingham, Alabama recently just to eat a piece of coconut cake, and I don't regret it either. Look, this is just how we live, right? We eaters of the world. So Ellen, I'm more than happy to reheat this episode for you. I love it too. It's both mouthwatering and thought provoking. And remember, you too can request a Sporkful episode for us to pull out of the deep freezer and reheat. Just send me an email or voice memo to [email protected] . Be sure to tell me your name, location, what episode you want us to reheat, and why. Now, one quick update before I hit play. Since we recorded this episode, Prince's Hot Chicken has opened several more outposts, so it is now easier than ever to enjoy Prince's when you're in Nashville. You can learn more about all their locations at princeshotchicken.com. Okay, here's the show.
2:11 Speaker 02 Hot chicken has always been the secret of Nashville. This is where it started with the Prince family.
2:19 Dan Pashman? In the last 15 years, Nashville hot chicken has become a hot trend. Even KFC added it to the menu. But for decades before that, hot chicken was well-known among Nashville's black community and some white folks. Originally, there was only one place you could get it, the place where it was invented, Princes.
2:36 Speaker 03 This is my favorite place to eat. Last week, I was in West Tennessee and I was feening for Princes Chicken. So I had to come Tuesday when they opened up. Now I'm back on Saturday.
2:50 Dan Pashman? What does it mean to come here with your son?
2:52 Speaker 03 Building a family culture and a tradition.
2:58 Dan Pashman? Today, Princes is a community institution and a popular spot for tourists and celebrities. How does Beyonce like her chicken?
3:05 Speaker 04 Mmm.
3:06 Dan Pashman? Oh. Well, she's got hot sauce in her bag, though.
3:09 Speaker 04 Yeah. The Louisiana hot sauce. Yes.
3:14 Dan Pashman? The hot chicken boom has been great for Princes, but lots of well-funded, white-owned places have also sprung up to capitalize on the trend, and they've grown very quickly. So as hot chicken becomes big business, are the people who invented it getting what they deserve?
3:45 Dan Pashman? This is The Sporkful. It's not for foodies, it's for eaters. I'm Dan Pashman. Each week on our show, we obsess about food to learn more about people. The hot chicken origin story is apocryphal, but it goes like this. Thornton Prince was a philanderer. One night, way back in the 30s, after being out all night, he came home to his girlfriend. She was fed up with his womanizing and his partying. So when she made his beloved fried chicken for breakfast, she covered it in the hottest hot sauce she could put together. She wanted him to suffer. But instead, he loved it. He asked for more. Soon after, she left him. But Prince couldn't get that chicken out of his head. He worked to recreate the recipe and in 1945 opened a place called Barbecue Chicken Shack.
4:29 Dan Pashman? Over the years, it's had a few different locations. Today, there are two, one in South Nashville and one in a food hall downtown near the Country Music Hall of Fame. When I went a few years ago, before COVID, I visited a location that's now closed. It was in a strip mall on the east side of Nashville, near a gas station and a Pizza Hut. From the outside, you'd never guess you were looking at a restaurant that the James Beard Foundation has recognized as an American classic. Inside, the wooden booths were decades old. A lot of people refer to them as pews. The hot chicken itself is served in a slice of white bread with sliced pickles on top. And everyone knows it's insanely spicy. Even the mild is too spicy for some folks. When I visited, I sat down with Andre Prince Jeffries.
5:11 Dan Pashman? Thornton Prince was her great uncle. Her parents ran the place before her. Now she's been in charge for 40 years. How much hot chicken do you eat these days?
5:21 Speaker 02 No, I eat a piece every day just to test it. But the way I test it mainly is to let it sit overnight because that's how I grew up. It was always a late night place and my father would bring it home on Saturday nights. And when we'd get up on Sunday mornings, ready to go to Sunday school and have our breakfast, I'd see this greasy bag sitting on the stove. So I like it when it's kind of sat a while and those flavors had kind of saturated it. And that's when I know it's right. So I let my chicken sit a while and that's when I eat it.
6:02 Dan Pashman? What's your strategy with the white bread? Do you eat that before or after? How do you like?
6:07 Speaker 02 I don't know. I soak that bread in that grease. And some people just come in just for the bread. Dip the bread and they buy just the bread soaked. That bread has those good sauces saturated in it. You can't beat it.
6:26 Dan Pashman? Andre didn't spend a lot of time in the restaurant as a kid. Like she said, it was only open later at night. But she does remember one time her dad brought her in there during the day when it was closed. She was 10 or 11. This was during segregation.
6:38 Speaker 02 And he took us to a room outside the kitchen. And I said, "What is this room for?" And he said, "This is for the white folks." Oh, what? So, the blacks ate in the front and the whites ate in the back. They had a special door. This is the secret of Nashville. They didn't talk about it. They just kind of took it for granted. The Grand Ole Opry people, long time ago, hey, when they come out of that Grand Ole Opry downtown, they beat that door down, getting in that back door, in that back room, in that secret room.
7:21 Dan Pashman? Yeah.
7:24 Dan Pashman? In the years after segregation, the restaurant moved and the layout changed. White customers no longer sat in the back. But the place remained more of a secret in Nashville's white community while it was well-known to the black community. In 1980, Andre took over the business. At the time, she was 34, recently divorced, two kids, and working a government job.
7:43 Speaker 02 My mother and father were the ones that were helping me along after my divorce, helping me pay my bills and so forth and so on. I guess they were thinking of the future because at the time, my mother was ill in the hospital and she had been in the hospital with breast cancer. But before she passed, that was her suggestion that I take over.
8:06 Dan Pashman? Did you think at that time that you, did you have plans or aspirations? Or did you think this was going to be your life's work?
8:13 Speaker 02 I had no idea.
8:15 Dan Pashman? You were trying to get to the end of the week.
8:16 Speaker 02 I had no idea. I'm just trying to pay a bill, pay a bill. And of course, my eyes were big and never, you know, being in real business like when I'm still not crossing all the Ts, not dotting all the Is. But I have learned as I've gone.
8:36 Dan Pashman? What are some of the most valuable lessons you've learned running the business over these years?
8:42 Speaker 02 Persistence and patience. Don't take criticism personally.
8:49 Speaker 02 Just appreciate it, adjust, and move on.
8:54 Dan Pashman? And you made some pretty, what turned out to be savvy business decisions in your early days.
8:58 Speaker 02 Oh, I don't know. I've had plenty of help. No way I could do anything, anything by myself.
9:04 Dan Pashman? Now, I know before you took over, it was called the Barbecue Chicken Shack.
9:08 Speaker 02 Yes, that's another thing that I did was change the name to Prince. The Prince is the family name. People think I'm calling myself royal, but Prince is our family name.
9:20 Dan Pashman? Andre says she never understood why the place was called Barbecue Chicken Shack, since they didn't serve barbecue chicken. She changed the name to Prince's Hot Chicken Shack. So she was the first to start calling it Hot Chicken. And by putting her family's name on the door, she made sure everyone knew who invented it. Those decisions proved to be strokes of branding genius. Andre also added different spice levels. Before, you could only get it one way. And she opened the restaurant during the day instead of just at night. That created a lunch business, which brought in families, office workers, and one local politician who would prove instrumental in spreading the hot chicken gospel.
9:57 Speaker 02 I will give due to former mayor Bill Purcell, who really took the lid off the box. He's been eating it as, well, he was eating it before I took over. He's the one that started Hot Chicken Festival.
10:15 Dan Pashman? Later in the show, we'll talk with Mayor Purcell. That first Nashville Hot Chicken Festival was back in 2007, and that, that was the spark. These days, hot chicken is popping up on menus across the country. Like I said, even KFC is serving it. And Andre has customers like Anthony Bourdain, Guy Fieri, Kid Rock, Jay-Z, Beyonce, and some others that I found even more surprising.
10:37 Speaker 02 The KKK come in, but all money's green. It doesn't matter.
10:43 Dan Pashman? Do they, were they in their robes?
10:45 Speaker 02 Oh, they had the caps on saying, had the little signature on the caps, KKK. And they said, that's Kobe. They were coming out of Kentucky where they, you know, they had their meetings. So, and then they came back the next day. Hey.
11:02 Speaker 02 You just take the money. Hey, I got bills to pay. I don't care.
11:07 Speaker 02 I wouldn't you believe.
11:09 Dan Pashman? When those guys first walked in, what were you thinking?
11:13 Speaker 02 Yeah, am I dreaming? But hey, it's no big thing. They gotta eat too. They're hungry.
11:18 Dan Pashman? Is it me, or is there like a great irony in these clan members patronizing a black-owned business?
11:23 Speaker 02 Oh, they've always been there, you know. We've always been in the kitchen. So they go where the food is, you know? They don't care.
11:32 Dan Pashman? The complicated racial dynamics of Princes don't end there. As hot chicken has taken off, a lot of new places have opened up to try to capitalize on the trend. A lot of them are owned by white folks and have big money behind them. The best known is Hattie B's. It's a sleek, fast casual place with four locations in Nashville, all in or near downtown. There are also locations in Birmingham, Memphis, Atlanta, even Vegas. A 2016 profile of their owner on the website Food Republic was titled, "Meet the Man Who Launched the Nashville Hot Chicken Craze." It said, "Hattie B's has made hot chicken cool." That sparked a controversy. A response in the newspaper Nashville Scene said, "Let's be honest. When you have a chicken dish that a quarter of the city has loved for almost a century,
12:16 Dan Pashman? and the rest of the city comes to love when they learn about it, it's racism that kept most white people from knowing about hot chicken, because white people didn't go into black neighborhoods. When the black people who have the decades-long experience in making hot chicken don't grow rich off it, but the white kid who got to go to culinary school does, it's not because his hot chicken tastes better, it's that it's still really hard for black people to go to culinary school, or to get the bank loans that would let them expand their businesses into neighborhoods white people will visit." The piece continues, "No one should begrudge Hattie B's their success. The food's great, the locations are great, but for them to fail to acknowledge the fundamental reason Hattie B's is more successful than the older hot chicken joints just feeds into the same old racist dishonesty."
13:07 Dan Pashman? Coming up, I'll ask Andre and the customers at Princes what they think of that. And it turns out, the issue's not quite so straightforward. Stick around.
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16:12 Dan Pashman? Welcome back to A Sporkful Reheat. I'm Dan Pashman. Hey, if you're not already following The Sporkful in your podcasting app, what are you waiting for? In Apple Podcasts and Spotify, go to our show page and click Follow. In other apps, it might be like a plus sign, or a subscribe button, or a heart. Whatever it is in your podcasting app, please do that thing. It's the best way to ensure you'll never miss an episode, and it's good for our show. So please, go ahead and do it right now while you're listening. Thank you. Now, back to this week's reheat. As I sat with Andre Prince Jefferies, we discussed what I should order.
16:45 Speaker 02 Now, I know you're not gonna have it hot.
16:48 Dan Pashman? Oh, no, no, I'm not gonna have it hot. I'm, I'm, I'm, I like some spice.
16:54 Speaker 02 You think you can take a medium?
16:56 Dan Pashman? Well, I'm debating between mild and medium.
16:59 Speaker 02 Well, if you're not used to spicy food, you start with a mild. But if you're, if you're used to something spicy, then go to medium. Medium is pretty hot. Now, like I said, I don't go past mild.
17:16 Dan Pashman? Maybe I'll get one small bit of mild and one small bit of medium.
17:20 Speaker 02 Okay.
17:21 Dan Pashman? What do you think of that strategy?
17:22 Speaker 02 That'll work.
17:24 Dan Pashman? While I waited for the food, I talked with Andre about hot chicken's newfound popularity. Since, you know, there's been this huge explosion called the hot chicken boom over the last 10 years.
17:35 Speaker 02 That's right, over the last 10 years.
17:37 Dan Pashman? How has that affected your business?
17:40 Speaker 02 Well, it's increased. It's helped me. It's helped me. It has caught on so, all of a sudden, like, we've been here all along, so what's the big deal?
17:53 Dan Pashman? When you see other restaurants that have come, just sort of picked up on hot chicken in the last few years, expanding and growing, they're going into other cities, they're getting, some of them are getting a lot of investment dollars, and even though you guys are doing well, they're also doing really well.
18:09 Speaker 02 Well, I, I, it, it, it could have been me, but I, I was just, I just like taking things slow. I just, my purpose was to try to keep something in the family. Mom and pop places are disappearing so fast. Big businesses are taking over, and big business can always get those big loans, whereas mom and pop places can't. The banks are not going to give us the money. They don't trust us with the money. So, hey, that's how, how it works, but something ought to stay just small and keep it local, you know? But I've had offers all over the world to come, open up this and open up that, but you gotta know
18:52 Speaker 02 what you're doing. If you don't, hey, you sign your life away. So, you can tell I'm not money crazy, because otherwise I would have been taking all, all kind of offices I have had. Some I regret I hadn't taken, but, but anyway.
19:10 Dan Pashman? Well, can you give me a rough idea, like, what was one of the offers that you, you might regret?
19:14 Speaker 02 To come to Dubai was one of them, and of course...
19:17 Dan Pashman? Like, open a restaurant there?
19:18 Speaker 02 Yeah, yeah. And New York, New York, several times in New York.
19:23 Dan Pashman? How much money are they offering you?
19:25 Speaker 02 Well, I mean, you know, I, I probably wouldn't have to work anymore. I probably wouldn't have to come down here anymore. I could probably be like Colonel Sanders and never be seen. I enjoy the people. I, I, I enjoy the closeness and the intimacy of my customers, and they, they, they keep me going. They keep me going.
19:52 Dan Pashman? Why did you decide not to take any of those offers?
19:55 Speaker 02 My age.
19:59 Speaker 02 My age and some things you just wish would never change.
20:05 Dan Pashman? You know, you talked about how the idea that big business, you know, these
20:10 Speaker 02 Of course.
20:11 Dan Pashman? They're gonna have advantages.
20:12 Speaker 02 Of course.
20:13 Dan Pashman? They're gonna be able to get big loans, like you say.
20:15 Speaker 02 Right.
20:16 Dan Pashman? There are some people who would say that the other advantage that some of the newer hot chicken places have that allows them to get more funding is that they're owned and run by white people.
20:27 Speaker 02 Well, that's true. That's true. You have to admit racism still exists. Close your eyes if you want to, but it's still there when you open your eyes.
20:39 Speaker 02 That's no secret.
20:42 Speaker 02 That is no secret because sometimes I wonder, you know, if I were a different color, where would I be?
20:49 Dan Pashman? If it happens in the next few years that one of the other places that sprung up more recently, whether it's Hattie B's or one of the other ones, if five or 10 years from now, Hattie B's is worth $100 million and they get restaurants all over the country, how would you feel about that?
21:05 Speaker 02 I mean, that's Hattie B's.
21:08 Speaker 02 That's Hattie B's. Like I say, they got the money. You can be jealous of that, but you know who you are and you stand up on it.
21:33 Dan Pashman? The chicken came, right away you noticed the look of it. It has a dark reddish brown color to it because of all the hot sauce. And I saw what people were saying about the white bread, how it soaks in all that chicken juice and fat and hot sauce flavor. I ended up asking for extra white bread and extra pickles and then pulling the meat off the bone and putting it on the white bread with some pickles and then folding it up and eating it sort of like a taco. And this was a spice I had not experienced before. The recipe is a secret. It's clearly got a lot of cayenne, but beyond that, who knows? But it's not just hot sauce spicy. It's not just spicy on your tongue. This heat hits you deep. Andre's daughter, Yeh, came back to check on me. So for this part of the interview, I may be coughing and stopping to drink water a little bit.
22:16 Speaker 06 Understand.
22:18 Dan Pashman? That was amazing.
22:20 Speaker 06 Thank you.
22:20 Dan Pashman? And intense. In a very good way. You can see that I completely destroyed the mild.
22:28 Speaker 06 You annihilated.
22:29 Dan Pashman? Yeah.
22:29 Speaker 06 Definitely.
22:30 Dan Pashman? The medium I struggled with.
22:33 Speaker 06 I just had mild myself, so definitely that's more than enough for me.
22:37 Dan Pashman? So who the hell orders extra, extra hot?
22:40 Speaker 06 There are, usually women get the extra, extra hot.
22:45 Dan Pashman? I have to say, I didn't realize quite how amazing this hot chicken was until like hours later. Even as it was burning a hole in my stomach, I found myself craving it like crazy. You know, I've read about how spicy food can cause your brain to release endorphins and dopamine to basically make you feel high. But this was the first time in my life I felt like I had experienced such an intense hot food high that I was suffering withdrawal. I had some leftovers stored in the fridge in my hotel room. Later that night, I was at an event at the hotel and I actually left the event, where they were serving dinner, by the way, to go up to my room to eat more hot chicken. Then I went back down to the event. The next day, I went back to Princes for more and I talked to some customers.
23:27 Dan Pashman? At both my visits, the crowd there was about 50/50, black, white, maybe 60% black at some points. And at least on this particular weekend, most of the black folks I talked with grew up in Nashville and had been coming to Princes for a long time. The white folks were more recent transplants or tourists. When did you first hear of Nashville hot chicken?
23:46 Speaker 07 For me, like an hour ago in the car.
23:50 Dan Pashman? And for you?
23:51 Speaker 05 It was in the tour book.
23:52 Dan Pashman? And so you ended up here at Princes because it's in the tour book?
23:55 Speaker 05 Yeah, it's a recommended place to go.
23:58 Dan Pashman? I talked to one woman there named Carlotta. She's black, born and raised in Nashville. She comes to Princes most Friday nights.
24:05 Speaker 07 Nashville has a lot of different hot chicken places, but to me, nothing compares to Princes.
24:11 Dan Pashman? Some of the restaurants that have had a lot of money pumped into them and that are doing real well now off of the hot chicken concept.
24:18 Speaker 07 Right.
24:18 Dan Pashman? Are also owned by white people.
24:20 Speaker 07 Okay.
24:21 Dan Pashman? You know, and there's been some tension around that issue, you know? What do you make of that?
24:27 Speaker 07 Well, to be honest, I haven't heard anything about it, but I'm gonna say it like this, I'm gonna be nice about it. We know how to cook some good chicken.
24:41 Speaker 07 But you know, of course, the food business, everybody's always in competition with the food business because to be honest with you, it's not going anywhere, you know what I'm saying?
24:48 Dan Pashman? People gotta eat.
24:49 Speaker 07 Everybody gotta eat, yeah.
24:51 Dan Pashman? Yeah, it's interesting because, you know, it's a big topic right now in the world of food, cultural appropriation, and especially when you have food that originates with people of color and then white folks come along and start making all the money.
25:01 Speaker 07 Right.
25:02 Dan Pashman? But I feel like in this case, it's a little more complicated because there's this big hot chicken boom happening. The Princes is benefiting.
25:09 Speaker 07 Right, right.
25:09 Dan Pashman? They are getting credit, they are getting more money. So it's like, it's not like they're just getting steamrolled. But then you see, you know, like Hattie B's as a place-
25:20 Speaker 07 Well, let me tell you, because I do like me some Hattie B's. I will say that now, other than this place, Hattie B's would be the only other place I will go to get some hot chicken. And for me, it's not like a black or a white thing, it's not. As long as the food is good and delicious and at an affordable price, they're gonna always stay in business, you know?
25:41 Dan Pashman? Before I could leave Princes, there was another pivotal figure in the hot chicken story that I had to meet. Bill Purcell grew up in the Philly area. He came to Nashville to go to law school at Vanderbilt, and he never left. In the 80s, he got into state government, which is when he fell in love with hot chicken. After that, he was mayor of Nashville for two terms. In 2007, he helped create the first Nashville Hot Chicken Festival, which, like I said, sparked the boom. But even before that, he and Andre clearly formed a bond.
26:10 Speaker 02 He came and not only just ate the chicken, but he used to come in here and answer the phone. He was so personable. And take the call-in orders and write them down for us. That's his purpose. That's his purpose for here, here on this earth, to help Andre.
26:30 Speaker 04 That's the perfect thing to say. I think we should call the pallbearers in right now.
26:38 Speaker 04 Oh, you're the best. You're the best.
26:41 Dan Pashman? Andre sat with us as I talked with Mayor Purcell about the first time he ate hot chicken.
26:46 Speaker 04 I think it's very much the same for everyone. You have some thought that this is different. Obviously, there's another word in the title. It appears to be different because it's darker and spicier and unlike any other fried chicken or chicken you've seen. And really, the first bite told me that this was transformative and that I would never be the same. Please sound a light. I did. Well, I saw all kind of light. But I knew it was for me and ultimately, I decided it was for everybody.
27:20 Dan Pashman? What spice level do you like your chicken at?
27:22 Speaker 04 Well, it goes without saying. This is a hot chicken shack. That's right. And so I have hot chicken here. I don't have mild or medium. If you wanted medium, you could look for a medium chicken shack. I don't know of one. But I have what has made this place and this city so special. That's the hot chicken. I don't recommend the extra hot.
27:45 Dan Pashman? And what's your strategy, Mr. Mayor? You pick it up and eat it? How do you incorporate the white bread? How do you approach the hot chicken?
27:52 Speaker 04 I sort of work my way through it. The chicken is on top, I eat the chicken. I consider the bread to be almost like dessert.
27:59 Dan Pashman? Mr. Mayor, were you a spicy food fan before moving to Nashville?
28:03 Speaker 04 No, I wouldn't say so. It was princes that introduced me to this kind of heat.
28:09 Dan Pashman? So you went from not having really any taste for spicy food to eating it hot here?
28:13 Speaker 04 Yes. Yes.
28:15 Dan Pashman? Are your taste buds OK? Are they functional?
28:22 Speaker 04 My taste buds are just fine, thank you. It didn't occur to me to eat anything else. It's a hot chicken shack. You're coming to a place that specializes in hot chicken and you have hot chicken. It would sort of be like asking for, if you want to have a cheesesteak and saying no cheese. Or, I want to have a cheesesteak and just cheese, no steak. I mean, this is a hot chicken shack.
28:44 Dan Pashman? So are you telling me that if someone doesn't order it hot, that they're not really having hot chicken?
28:51 Dan Pashman? Are you going to say that right now in front of Andre?
28:53 Speaker 04 No, I'm going to eat my chicken.
28:58 Dan Pashman? Mr. Mayor, tell me about the first time that you considered this idea of a festival. Tell me about the inspiration for that.
29:07 Speaker 04 Well, the inspiration really came from Nashville. We were in the process of beginning the planning for the celebration of our 200th anniversary as a city. It wasn't really that hard to realize that a celebration that included the whole city had to be around the one indigenous food that came from Nashville that is Nashville. So, that's now 11 years ago, and every year the crowds have grown, every year the vendors and the hot chicken gets better too.
29:38 Dan Pashman? And, Mr. Mayor, since the beginning of that festival and what I'll call the Nashville Hot Chicken Boom, clearly, and I've learned from talking to Andre, it's benefited her family and her business a lot, and that's great to see. But I do wonder, like, there's also other businesses that have sprung up that have kind of jumped onto the trend and that may have benefited from the boom more. And maybe part of that is because Andre has chosen to keep her business small and local, and that's what she wants. But I wonder if it concerns you that the spoils from the boom be distributed equitably?
30:17 Speaker 04 And it's a very interesting question, obviously. Whenever the nation discovers something that it really didn't understand or know about before, and what that means, especially for the originator. In this case, the good news is that Prince's is full. It's gonna be full again next week. And I think, in this case, Andre and her family and Prince's Hot Chicken Shack have continued to be not just celebrated, but also benefited by the recognition. So, in this case, I think you have a great example of where the original has remained not only the best, but the center of it all.
31:26 Dan Pashman? One note to add, we did reach out to Hattie B's, but they declined our request for an interview.
31:33 Dan Pashman? This episode was originally produced by me and Anne Sanni with editing help from Dan Charles. These days, our senior producer is Emma Morgenstern, our producer is Andres O'Hara. Casey Holford mixed this episode. Music help from Black Label Music. The Sporkful is a production of Stitcher. Our executive producers are Daisy Rosario and Peter Clowney. Until next time, I'm Dan Pashman.
31:52 Speaker 06 This is Whitney Vaughn from Fort Worth, Texas, reminding you to eat more, eat better, and eat more better.
32:14 Dan Pashman? This Free Heat was produced by Gianna Palmer. The team that produces The Sporkful today includes me along with managing producer Emma Morgenstern. And senior producer Andres O'Hara. Our engineer is Jared O'Connell. The Sporkful is a production of Stitcher Studios. Our executive producer is Camille Stanley. And hey, did you know you can listen to The Sporkful on the SiriusXM app? Yes, the SiriusXM app, it has all your favorite podcasts, plus over 200 ad-free music channels curated by genre and era, plus live sports coverage. Does your podcasting app have that? And there's interviews with A-list stars and so much more. It's everything you want in a podcast app and music app all rolled into one. And right now, Sporkful listeners can get three months free of the SiriusXM app by going to siriusxm.com/sporkful. Until next time, I'm Dan Pashman.
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