Pizza Legend Patsy Grimaldi (Reheat)

81-year-old Patsy Grimaldi may be the last person making pizza today who trained under someone who trained at Lombardi's—the first pizzeria in American history. Dan sits down with Patsy and his wife Carol to discuss slice folding technique, the art and science of using a coal oven, what she taught him about pizza, and the scourge of pineapple pizza, along with several other trends Patsy deems "ridiculous."

Speaker names marked ? are inferred from speaking time and the show’s known hosts — they are not voice-verified.

• 0:00Dan Pashman?

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• 0:44Dan Pashman?

  From chicken parm to weeknight shrimp pad thai, Lando Lake's has plenty of quick dishes that'll have the whole dinner table talking. Visit landolakes.com/reцепes/collection for easy weeknight dinners.

• 0:59Dan Pashman?

  Hey, everyone. Dan here with another Sporkful Reheat for you. And this one is in memory of the one and only Patsy Grimaldi, a New York pizza legend. He died at the age of 93 in February. Patsy and his wife Carol, who passed away in 2014, they worked together for years. I was lucky enough to get to sit down and talk with both of them about their approach to pizza making, as well as their history together. And that's why I love this episode and I'm so excited to share with you. I also had the chance to hang out with Patsy for this Cooking Channel web series I did years ago called You're Eating It Wrong. And I showed Patsy my like inside out pizza fold and the crust removal and all my silly techniques. And he shot every single one of them down exactly as you would want him to. Although he did say that when a slice of pizza is very hot, it's acceptable to use

• 1:43Dan Pashman?

  a knife and fork to eat the first half of the slice if it's too hot to pick up. I do want to note that some of the details in this episode, I later fact checked with Scott Weiner of Scott's Pizza Tours, who is pretty much the world's foremost authority on pizza. Some of the details of the early 1900s and Patsy's uncle and where he worked, it might not all be true. Some of it is a little bit legend, but. The bottom line is that Patsy Grimaldi was really one of the last living links to the very early days of pizza in America. And so it's sad that he's gone, but his legacy lives on in his current pizzeria, Giuliana's, and all of the imitators that are out there as well. So I hope you'll enjoy this episode. Now, as a reminder, if there's an episode of The Sporkful you want us to pull out of the deep freezer to reheat, let us know.

• 2:26Dan Pashman?

  Drop me a line at [email protected]. Tell me your name, location, which episode you'd like us to reheat, and why, and we would be happy to do that for you. Thanks so much. Enjoy my conversation with the Grimaldis.

• 2:40Speaker 01

  This is The Sporkful.

• 2:41Dan Pashman?

  I'm standing outside 19 Old Fulton Street in Brooklyn, and I want to start the show by explaining to you exactly who Patsy Grimaldi is and why I'm so excited to have him on The Sporkful today. And this is a story that involves history, and passion, and revenge, and, most importantly, pizza. Now, in 1905, Gennaro Lombardi applied to New York City for the first license to make and sell pizza in America. So like, if you're tracing the spread of pizza throughout this country, this is Pizza Zero, okay, Lombardi's. And many of the legendary pizza places that opened in the 20th century were run by guys who started at Lombardi's and then went out on their own. One guy like that was Patsy

• 3:23Dan Pashman?

  Grimaldi's uncle, who left Lombardi's and opened his own place, and Patsy went to work there when he was 13 years old. That was in 1941. Now, fast forward to 1990, and Patsy Grimaldi opens Grimaldi's, right here, at 19 Old Fulton Street in Brooklyn, and it's a huge success. But eight years later, Patsy's in his 60s, he's ready to slow down. So he sells Grimaldi's to a regular customer who's also an investor. Patsy stays on as consultant, but after a while, they have a falling out. Patsy thinks the new guy isn't making the pizza right, and he thinks Patsy's getting in the way of the operation. So, Patsy Grimaldi is no longer welcome in the famous pizzeria that bears his name.

• 4:06Dan Pashman?

  And the investor goes on to open dozens of Grimaldi's locations in Vegas and Palm Beach. And the pizza's still good, but it's not the same. Now, here's where it gets really exciting. The investor has trouble with a landlord at 19 Old Fulton and decides to move next door. And who swoops in to open up shop? Patsy Grimaldi. He comes out of retirement at age 81 and opens Juliana's, named after his mother, right next door to his archrival, right next door to the pizzeria that bears his name. And the pizza is amazing. Quite a story. So today, I'm going to talk to him and his wife Carol, who's been a huge part of this too. And I know the revenge story is juicy, but I'm not really going to get into that. I think the fact that he came out of retirement and opened this place in this spot,

• 4:50Dan Pashman?

  it really tells you all you need to know about that. I want to focus on the pizza. Because Patsy Grimaldi, the man I'm about to interview, is most likely the last guy in America making pizza today who trained under someone who trained under Lombardi. Pizza Zero, from 1905. So today on The Sporkful, Patsy and Carol Grimaldi.

• 5:20Dan Pashman?

  This is The Sporkful. It's not for foodies, it's for eaters. I'm Dan Pashman, and we're about to challenge your assumptions about consumption and drop a sporkful of knowledge on you. Because we're obsessively compulsive about eating more awesomely, and because if history has taught us anything, it's that the hosts of food shows need a lot of catchphrases. Before we get to my interview with Patsy Grimaldi, I do want to give credit where credit is due. A lot of that history that I just gave you about Patsy and about pizza in New York came from a piece that was in New York Magazine a while back, also featured on their Grub Street blog. It was written by Jane Black, and I will link to that piece on sporkful.com. But let's go ahead and get into today's topic for mastication and rumination, which is Patsy and Carol Grimaldi, The Sporkful Interview.

• 6:08Dan Pashman?

  Let me take you now directly to Giuliana's, where I sat down recently with Mr. and Mrs. Grimaldi.

• 6:15Dan Pashman?

  Mr. Grimaldi, when you see a pie coming out of the oven, describe to me, what does your perfect pie look like?

• 6:23Speaker 02

  Well, it has to be cooked properly and seasoned properly.

• 6:29Dan Pashman?

  When you say "cooked properly", what do you think are some of the mistakes that younger, less experienced pizza chefs make?

• 6:35Speaker 02

  Not work the oven properly, like put on a hot spot where it could burn very easily. They have to be very knowledgeable about working a coal oven.

• 6:47Dan Pashman?

  And am I right, is this the original oven? Yes. So, I'm curious, Mr. Grimaldi, when you guys came back to this location and you fired up that oven for the first time, that must have been an exciting moment.

• 6:58Speaker 03

  It was exciting after we refurbished it. It wasn't that exciting when we walked in. It had little guys with little eyes looking out at us and it was quite in bad shape. It needed refurbishing. But the first time we fired it up was exciting.

• 7:13Dan Pashman?

  And am I right, I would guess that an old coal oven can be temperamental. It has its own personality. What's the personality of this oven?

• 7:24Speaker 03

  Well, you have to understand how it's built. It has a layer of sand underneath the firestone and it's very possible that there's more sand in one area than another, not because it was made that way, but as the sand settled. So that some, the sand retains the heat and in some areas, it's a little bit less heat. So the person who's handling the oven has to know the hot spots, cold spots. And according to Patsy, he knows exactly when the oven, by the look of the coal, where to place the pizza. On the left side if the oven is too hot, closer to the oven if the coal, if it's too cold.

• 8:03Dan Pashman?

  So this is not something where you can just sort of write down the instructions and walk away and tell someone to do it? There's a lot more...

• 8:10Speaker 02

  No, you have to be there, you have to do it. If someone just walked in off the street and wants to learn how to make pizza, it would be impossible. They have to stay there the way I did when I was a youngster and work it 10 hours a day for months.

• 8:29Dan Pashman?

  Let's talk a little bit about the three most basic ingredients of pizza. You've got your cheese, your sauce, and your crust. Is there one ingredient that you think is the most important one to get right?

• 8:42Speaker 02

  The tomatoes is number one. If you don't have good tomatoes, you can forget about it.

• 8:49Speaker 03

  The crust too is of most... you can't have the good tomatoes without a great crust. It's together. I think it's just all together, the cheese, the tomato, and the crust. If one is not right, the other won't be right.

• 9:00Dan Pashman?

  One of the things that I think is interesting about this style of pizza, which I think would be a little foreign to folks in other parts of the country, where they're accustomed to sort of your typical pizzeria where it's a whole thick layer of sauce and a whole thick layer of cheese, and you don't see any of the crust except on the edges. The way you do it, you've got spots of cheese, spots with no cheese, spots with sauce, spots with no sauce. What is it about that approach? Why do you like that variation?

• 9:27Speaker 02

  Well, most... 99% of your pizzerias, they grade their mozzarella.

• 9:36Speaker 03

  It's a grated processed cheese.

• 9:39Speaker 02

  And they just pour it all over the pizza. Where I serve it, which I slice my mozzarella up, and I don't cover the whole pizza with mozzarella, or else you'll be having a mouthful of mozzarella and no taste of the tomatoes and the dough.

• 10:00Speaker 03

  You want a little bit of everything. You want to be able to taste everything and not have it all be one big taste.

• 10:07Dan Pashman?

  Mr. Grimaldi, you talked about, you know, spending all those years, as you did as a young man, learning how to work the coal oven. Were there days that you were working it when you were young and you were feeling like, man, like, did you get frustrated? Were there days you feel like this wasn't working right for you?

• 10:23Speaker 02

  No, I enjoyed every bit of it, except when the weather was 99 degrees and I'm working by a column without an air conditioning, without a fan. That's how it was in the days I was growing up. And we did have one little fan in the corner of the store, and every time I put it on, my aunt, my aunt was the owner of the store. She would tell me, "Oh, an Italian, you don't know pay the bills, you have to turn the fan off." And I had to turn the fan off until she walked away, then I would turn it back on again. But even that little fan didn't make a difference.

• 11:06Speaker 02

  It was like 130 degrees, 12 hours of work doing that, you know, it could weigh you down. At night, I didn't have the energy to walk from the subway to my house. That's how exhausted I was from the heat.

• 11:22Speaker 03

  He told me that he used to go instead of going home, because they didn't have air conditioning at home either, he'd go to a movie theater and sleep.

• 11:29Dan Pashman?

  So I guess it's good to do it the old-fashioned way in a lot of respects, but sometimes, sometimes there is such thing as progress, right? Central air, not so bad, right? How long have you guys been married?

• 11:45Speaker 03

  Forty-five years.

• 11:46Dan Pashman?

  Wow. So, Mr. Grimaldi, is there anything that Mrs. Grimaldi has taught you about pizza?

• 11:52Speaker 02

  Yeah, she has a great taste for tomatoes and cooking.

• 12:00Speaker 03

  We created a few of the new pizzas.

• 12:04Dan Pashman?

  Which ones?

• 12:05Speaker 03

  The number two, which is cherry tomatoes, buffalo mozzarella, garlic.

• 12:13Speaker 03

  Forgot what else I put in there. And then they have the pancetta pizza with the scarmutza and the homemade mutzadell. It's truffle oil.

• 12:21Dan Pashman?

  Wow.

• 12:22Speaker 03

  Really good. So, you know, I lie awake some nights thinking, creating, and then trying, and sometimes it doesn't work.

• 12:28Speaker 02

  When she told me about that recipe, I said, "No way." I said, "Pancetta and scarmutza on a pizza, no?"

• 12:34Speaker 03

  Scallions.

• 12:35Speaker 02

  And scallions. I said, "Come on, you're getting ridiculous." But I went to taste the pancetta, and I flipped over it. And scallions and everything else was... And she knows what she's talking about, you know.

• 12:52Speaker 03

  When you enjoy eating, you enjoy creating in the kitchen. So I think about it a lot. It's a large part of our lives. We're not doing our clams, pineapple and ham. Eggs. Eggs. And hot dogs. Because in Italy, I understand, hot dogs and eggs are really big.

• 13:11Speaker 02

  Yeah, that's ridiculous.

• 13:13Speaker 03

  I was happy just with margherita, nothing else. But slowly, his taste buds, because we recreate... You know, the products that are available to us now, 20 years later, after we started, are so, so much. Even our spices, we get from a special place. We don't walk into a grocery store and buy a box of oregano. It's grown specially for us in Vermont. So all these things are available now that were not available prior.

• 13:42Dan Pashman?

  So I want to hear more about, you know, I guess in some ways, things change. In some ways, you know, they remain the same. You're a part of this, you both of you are part of this historic legacy, and you're so important in the history of pizza, and you get talked about, it's got talked about all the time. I'm curious, when someone comes in here now, and they eat a pizza now, how closely does that resemble the pie that I would have gotten 50 years ago?

• 14:08Speaker 02

  No, there's no comparison. Years ago was just a margarita pizza. And a marinara pizza, that was it. Those were the only two pizzas they made.

• 14:20Speaker 03

  When I see my old customers who do come back, most of them have coming back slowly, they all say it's, they never thought it could be better than it was before, but they all say it's better now. That's because some of the products are available to us now that weren't then. So it enhances it a little bit. But always the oven, the good cheese, the good tomatoes and the good crust, no matter what you put on it, that's still the best.

• 14:48Dan Pashman?

  Tell me about your approach to eating pizza. Do you go fork and knife? Do you like to fold it? How do you do it?

• 14:55Speaker 02

  I'm a folder. The best, the most you can get in your mouth, I won't tell you.

• 15:04Speaker 03

  I start with a fork and knife and then work my way to folding.

• 15:07Dan Pashman?

  Right, because it's usually...

• 15:08Speaker 03

  I eat it when it's hot.

• 15:09Speaker 02

  I do too, I do the same. I do the same exact thing. I start off with a fork and knife, and as soon as it's so easy to handle, I shove it in my mouth.

• 15:19Dan Pashman?

  I'm curious, you guys both said that you, when you're eating a slice of pizza, you start off cutting it, and then when it cools a bit and it's a little firmer, you go to folding. Have you ever tried folding it inside out? So that the cheese is on the outside and it's pressed against your tongue?

• 15:38Speaker 02

  No, that couldn't be done.

• 15:42Speaker 03

  It would burn!

• 15:44Dan Pashman?

  No, if it's cooled down just enough, just enough that way the cheese and the sauce go right onto your tongue and you taste it more, what do you think?

• 15:52Speaker 02

  All the ingredients will fall off if you fold the opposite way.

• 15:57Dan Pashman?

  Even with a standard margarita?

• 15:59Speaker 02

  Yeah, yeah, everything will...

• 16:02Speaker 03

  It's not glued, it's a movable... Objects, so they're gonna fall off.

• 16:08Dan Pashman?

  Interesting, because I mean, I have to say, I've done it, I've done it before. You gotta be a little careful, you're right, but it can be done. I want you guys to try that, maybe that could be the next, maybe, Mrs. Grimaldi, maybe you could add that to the menu. Inside-out pizza, what do you think?

• 16:22Speaker 03

  We'll give it a thought.

• 16:24Dan Pashman?

  I have a feeling I might not make it.

• 16:27Speaker 03

  No, no, I don't think so. Just like when people want tomato sauce in their calzone, I mean, like, hello? You know, it's like, then you open it up, it's like tomato soup, it's like really bad.

• 16:38Dan Pashman?

  I'm sure that you sometimes see people come in here and they eat the pizza and they leave the end crust. They don't eat that end part. What's your take on that?

• 16:48Speaker 02

  Well, I'm happy to do that, I save the crust for my birds. I feed hundreds of birds every day in my yard.

• 16:59Speaker 03

  I also recommend that it's good in the morning with eggs, and a lot of people take it home for that reason.

• 17:05Dan Pashman?

  Interesting, what do you think is the best way to reheat leftover pizza?

• 17:10Speaker 03

  Teflon frying pan made hot and place the pizza in, no oil, nothing, just place the pizza on it just for a second. Well, I'd say about a minute, and it doesn't dry it out, doesn't change the product at all. Putting it in the oven sometimes makes it soggy or too crispy, but that works.

• 17:29Speaker 02

  Especially a...

• 17:30Speaker 03

  The microwave, oh, horrible, makes it like a mush.

• 17:34Dan Pashman?

  No, those things are a disaster.

• 17:41Dan Pashman?

  Matt, the co-owner of Giuliani's just sat down next to us. Matt, I don't mean to spill the beans here, but they were just talking about your use of the microwave. Is it true that you sometimes use a microwave to reheat leftover pizza?

• 17:53Speaker 04

  Yes, I only recently found out that that's not an ideal way.

• 18:00Dan Pashman?

  You guys let this guy in here?

• 18:02Speaker 03

  It's all right, he knows plenty about pizza.

• 18:06Dan Pashman?

  And I know it says here on the sign already that Pat's favorite pie is the Scarmutz, which is...

• 18:11Speaker 03

  A smoked cheap cheese. Similar to smoked mozzarella, but a little bit less powerful.

• 18:17Dan Pashman?

  What's your favorite?

• 18:19Speaker 03

  I like the number two with the buffalo mozzarella and little cherry tomatoes, garlic.

• 18:25Dan Pashman?

  What do you think are some of the common mistakes people make when ordering pizzas?

• 18:29Speaker 02

  They order pizza?

• 18:30Dan Pashman?

  Yeah, like, I'm sure once in a while, there must be an order that comes into your kitchen and you say, "Oh geez, this guy, not the best order here."

• 18:38Speaker 02

  Yeah, I have had people that come, came in and wanted pineapple on their pizza, broccoli, and, you know, ridiculous things.

• 18:48Dan Pashman?

  How many toppings is too many toppings?

• 18:50Speaker 02

  Uh, too many toppings is a pizza with everything. Like, people order a pizza with pepperonis, sausage, anchovies. To me, that, you know, too much, it makes the pizza soggy, number one. And, number two, it's just not the right way to do things.

• 19:18Dan Pashman?

  How, how did you guys meet?

• 19:19Speaker 03

  I had a friend who was a musician and had a band. And Pat was working at this restaurant where they were playing, and that's where we met.

• 19:30Dan Pashman?

  So that would have been the 60s?

• 19:32Speaker 03

  Yeah, late 60s.

• 19:34Dan Pashman?

  But you guys were together for a long time before you opened this restaurant the first time around, before you opened it in 1990?

• 19:38Speaker 03

  Yes. The only reason we just could not find a location that was suitable for us, Pat was looking for for years. And things always came up, you know, the children, the grand, stuff like that. But when he came to this location, he found it. He said, "Every Italian in New York, in Brooklyn drives past this location, because they cut off from where the big QE down Furman Street. It's a great location." So, we took a look at it, and it was a hole in the floor. There was nothing here. It was an old hardware store. And the rent was very reasonable. And we did it. We just did it. We sold everything we owned. All our savings and the last $20,000 we had to borrow. But we made it.

• 20:23Speaker 03

  And fortunately, when we first opened in June 1990, a young lady from New York Magazine, Robin Racefield, who was the food, one of the food critics, but then she was an intern. She asked if we could, she could do a little article about us. She did a half a page and that was where we, it took off for us. Because nobody walked down here. This was really desolate down here.

• 20:44Dan Pashman?

  Right. Now it's a tourist destination.

• 20:46Speaker 03

  It's everybody destination. Dumbo has grown incredibly. There's like 4,000 residents, 12,000 people working here. It's incredible.

• 20:55Dan Pashman?

  Is there a question that nobody ever asked, Mr. Grimaldi, that you feel like they should ask? I'm asking you.

• 21:04Speaker 03

  I know, I know what you're asking. I have to stop and think about that one. It doesn't come off the head.

• 21:09Dan Pashman?

  Right, right. Like, what's something that we should know that we don't know?

• 21:14Speaker 03

  A lot of people want to know what he did during the 10 years that we were retired. He became a cat rescuer and rescued, I don't know, about hundreds of cats, found homes for them, had them fixed. And because of that, I now have 11 cats in my house, seven cats in my backyard, five cats down the block that he takes care of. But it's been, was very important for him. And I spent my 10 years, if anybody's interested. We have a developmentally disabled son and lives in a group home and I'm the president of the board, so that I've kept myself very active in fundraising, etc. So we were very busy. But this is different kind of busy for us. So we're involving both our, all our lives together now. And it's good. It's keeping us going.

• 21:57Dan Pashman?

  And Mr. Grimaldi, do the cats like your pizza?

• 22:00Speaker 02

  No, no, kind of. The birds do.

• 22:05Dan Pashman?

  What's your favorite thing to eat besides pizza?

• 22:08Speaker 02

  Oh, what else? Pasta. Pizza, pasta.

• 22:14Dan Pashman?

  And what's your favorite thing to cook besides pizza?

• 22:16Speaker 02

  Besides pizza, soup. I'm a soup Nazi.

• 22:20Speaker 03

  The original soup Nazi.

• 22:21Dan Pashman?

  Well, Mr. and Mrs. Grimaldi, thanks so much. Good luck. Congratulations, congratulations first of all, on the successful opening and continued good luck here at Juliana's.

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• 25:58Dan Pashman?

  Welcome back for another Sporkful reheat. I'm Dan Pashman and I have a very big, exciting announcement for you. This past November, I took a group of Sporkful fans and some others on a special trip across Italy to eat pasta, to retrace many of the steps I took on my own research trip for my cookbook, and we had so much fun and ate so, so well. We ate spaghetti alla sasina in Bari. We took a cooking class with Silvestro Silva Stori in Lece. We ate with Katie Parla in Rome. And the folks at Culinary Backstreets who organized the tour, they added some stops that I didn't even know about, that were new to me, that were incredibly delicious and also fascinating. Point is, it was so great, we're doing it again. This November, we just opened up spots. It's a small group, so space is limited. Bottom line, come eat pasta with me in Italy.

• 26:43Dan Pashman?

  For all the details, go to culinarybackstreets.com/sporkful.

• 26:49Dan Pashman?

  Before signing off today, I thought, let's take a few minutes and check in with you, the loyal listeners of the Sporkful, the eaters, the members of the eatscape. Let's open up the old email mailbag. Here's one from eater Andy in Reston, Virginia. He writes, hi, Dan. First of all, I love the podcast. I'll admit it feels odd to write, but you have a way of bringing out strong opinions I never knew I held, and thus I am compelled to comment. Well, first of all, thank you, Andy. That is one of my favorite reactions that I get to the Sporkful. People don't realize they care so much about these things until they realize they care so much about these things. So, welcome. You are safe here. Now, Andy writes in response to the last podcast, which discussed watermelon in great detail. And I talked about how watermelon wedges, yes, they're pretty easy to pick up by the

• 27:32Dan Pashman?

  rind, but I feel like when you bite into them, they get all over your face. He says, at a recent family get together, I noticed my mother-in-law served watermelon in wedge form, but rather than leaving the large wedge that you complained of, that I complained of, she trimmed each wedge into several smaller wedges, about two inches wide at the base, small enough for even a child to handle one-handed, and small enough that a child's mouth could easily consume it without any unfortunate juice face incidents. Also, it allowed the watermelon to be arranged that each piece stood vertically with the rind on the table, which allowed for an easily takeable finger food that could be placed on any surface. Well, that's a good tip, Andy. I like that, and I'm going to try that out.

• 28:17Dan Pashman?

  Cut your wedges much more narrowly, and you won't mess your face. Next email comes from eater Jack Bigley in Seattle. This is in response to the burrito show with Matthew Iglesias we did a little while back. He says, hey, Dan, next time you go to Chipotle, order a quesadilla burrito. It's a secret menu item where they take a quesadilla, cook it, and then open it up, and then make your burrito with that tortilla. It's delicious and melts the cheese and gives the tortilla a slight crunch. Well, I looked into this. It turns out that Chipotle will not confirm the existence of what the internet generally refers to as the queserito, but it's tough to deny when you see all the evidence on the web that this thing exists. There's even a story of a guy going to his local Chipotle. He goes up to the counter.

• 29:02Dan Pashman?

  He doesn't know if they're even going to know what he's talking about. He says, "I want a quesadito." And the woman says, "I don't know what you're talking about. We don't have that." And he feels stupid. And then she says, "But if we did serve something like that, it wouldn't be between noon and 1:00." Wink, wink. So, inside tip from Eater Jack in Seattle. Go to Chipotle and check out the quesadito. Finally, I just need to play a voicemail that we got on the old voicemail line here. I just got a big kick out of this one. Here it is.

• 29:30Speaker 06

  Hi, my name is Joe and I live in Brooklyn, New York. And I have a nickname and they call me Blue Cheese. I've loved Blue Cheese since I was 14. And I've got it tattooed on me and I just enjoy different varieties of Blue Cheese. Thank you very much, man.

• 29:48Dan Pashman?

  I love that that was the entire point of the voicemail was just that so that I would know that. So, Blue Cheese in Brooklyn with a tattoo of Blue Cheese. I mean, that, that is not, you know, there are a lot of tats out there. He might be the only guy with a Blue Cheese tattoo in the world. I'm going to go ahead and wager that that is a decent possibility. So, for that commitment to Blue Cheese, I want to tip my cap to you, Blue Cheese. Thank you so much for listening, as always, my fellow eaters. Remember to follow The Sporkful on Twitter, @thesporful. Like us on Facebook, facebook.com/sporkful.

• 30:28Dan Pashman?

  And until next time, I'm Dan Pashman reminding you to eat more, eat better, and eat more better.

• 30:46Dan Pashman?

  This reheat was produced by

• 30:47Speaker 01

  Gianna Palmer.

• 30:48Dan Pashman?

  The team that produces The Sporkful today includes me along with managing producer

• 30:52Speaker 01

  Emma Morgenstern.

• 30:53Dan Pashman?

  And senior producer

• 30:54Speaker 07

  Andres O'Hara.

• 30:55Dan Pashman?

  Our engineer is 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 Sirius XM app? Yes, the Sirius XM 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. Right now, Sporkful listeners can get three months free of the Sirius XM app by going to siriusxm.com/sporkful. Until next time, I'm Dan Pashman.

• 31:33Speaker 01

  Your care changes lives. At Fidelity, we help put that same care into your financial future. Get support through your employee benefits with free tools and resources to help you tackle debt, save, and invest with confidence. Learn more at fidelity.com/healthcare. Fidelity Brokerage Services, LLC, member NYSE, SIPC.

• 31:57Speaker 07

  Time for a quick break to talk about McDonald's. It's the tangiest time of the year. For a limited time, head to McDonald's and get a McRib sandwich. Make it a meal by adding a medium fries and a soft drink like an ice cold Diet Dr. Pepper. So grab a McRib sandwich and embrace the tang. Save time by ordering ahead on the app. At participating McDonald's for a limited time. Dr. Pepper is a registered trademark of Dr. Pepper, 7-Up, Inc.