From Flurry To Blizzard: Ranking Weather-Themed Desserts With A Meteorologist (Reheat)

There are a lot of desserts named after severe weather phenomena, but not all of them are created equal. We asked Tornado Alley's top meteorologist, Gary England, to help us rank some of these desserts, based on the severity of the weather they are named for.

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

• 0:00Dan Pashman?

  My whole extended family and I went to Myrtle Beach, South Carolina this past spring. And I gotta say, I came away feeling like, number one, this is a great family destination. Number two, this is a great place to come all year round. The mini golf alone is probably worth, it's like the mini golf capital of the country. They have the most incredible elaborate mini golf courses. They also have more than 80 championship, full-size golf courses, plus 60 miles of beautiful coastline, all-season sunshine. Of course, you can relax by the beach or the pool. There's also jet skiing, fishing charters, paddle boarding, and of course, food. Oh, man, did we eat well in Myrtle Beach. From fresh local seafood to craft burgers and craft beers to kebabs on the boardwalk. With more than 2,000 restaurants to choose from, from legendary no-frills seafood shacks

• 0:43Dan Pashman?

  to chef-driven dining, Myrtle Beach has it all. Plus, live entertainment at the beach, there's always something epic going on. So, summer may be winding down, but in Myrtle Beach, you're gonna find the coastal vacation of your dreams all year long. Start planning your ultimate beach vacation at visitmyrtlebeach.com. I grew up on Lando Lakes cheese. I still remember going to the supermarket deli counter with my mom and her ordering Lando Lakes American cheese. And now, Lando Lakes cheese and butter are a huge part of my home. There are so many easy weeknight recipes using Lando Lakes cheese and butter that bring delicious restaurant taste right to your table. From chicken parm to weeknight shrimp pad Thai, Lando Lakes has plenty of quick dishes that'll have the whole dinner table talking.

• 1:23Dan Pashman?

  Visit landolakes.com/reцепes/collection for easy weeknight dinners.

• 1:33Speaker 01

  Sirius XM Podcasts.

• 1:41Dan Pashman?

  Dan here, and I gotta warn you, this one's gonna get a little weird, okay? I, I really love this episode that we're gonna reheat for you today so much. I, I don't remember how, how many other people loved it. Maybe not so many, but I love all winter storm-themed desserts. I love the Blizzard, I love the Carvelanch, I love the 31 Below, the McFlurry, eh, you know. So I had the idea once, we should interview a meteorologist and talk about all these winter storm-themed desserts. And so we ended up speaking with one of the most famous, most beloved meteorologists in America, the legendary Oklahoma City weatherman Gary

• 2:23Dan Pashman?

  England. And I was very sad to learn that Gary passed away in June at the age of 85. I was so glad I got to speak to him. He was so game for this conversation. I could certainly understand why the people of Oklahoma have turned to him and loved him for so long. We talked about those desserts named after weather systems and his favorite foods to eat after a long day covering extreme weather. You'll also hear in this episode from Paul Breslin. He's a professor of nutritional sciences. We're going to talk about how weather can affect our taste perception. So buckle up and remember that if there's an episode you want us to reheat, drop me a line at [email protected]. All right, grab your umbrella. Actually, in a winter storm, an umbrella's not going to really help you. You probably need a parka and a spoon for the dessert. Okay, enjoy.

• 3:06Dan Pashman?

  Joining me now is Paul Breslin. He is a professor of nutritional sciences at Rutgers University and a member of the Monell Chemical Senses Center in Philadelphia. Hi, Paul.

• 3:16Speaker 02

  Hi.

• 3:17Dan Pashman?

  So, how is the way things taste to us different in hot weather?

• 3:23Speaker 02

  I think when it's very hot outside and people are sweating a lot, there is a possibility that we can relate to foods that have fluids in them that are juicy and are a little bit saltier slightly differently. This is, in essence, the way sports drinks are marketed, that when you lose a lot of fluid and salt, these foods are, or fluids are tastier to you and more desirable.

• 3:49Dan Pashman?

  Most people have told me, no, in hot weather, you're supposed to drink hot coffee. And somehow, there's this idea out there that if you drink hot coffee in hot weather, it cools you down. Now, I'm not a scientist, but that sounds ridiculous to me. Can you lay some knowledge on us?

• 4:08Speaker 02

  Well, far be it for me to call a lot of people ridiculous.

• 4:11Dan Pashman?

  I'll handle that part. You just tell me the science.

• 4:14Speaker 02

  I'll leave that to you, but we just finished the World Cup. And I think that if you go to most of those players who are obviously overheated and physically drained at the end of the game, and you offer them a cold beverage or a hot beverage, I'm pretty sure I know which one they'd go for.

• 4:29Dan Pashman?

  Now, have you done any research on tooth clinkage and ice cubes?

• 4:37Speaker 02

  Tooth clinkage and ice cubes? No, I haven't. I've never even thought of that, to be honest.

• 4:42Dan Pashman?

  Really?

• 4:42Speaker 02

  Is that something you think is driving whether people want ice cubes in their water or not?

• 4:46Dan Pashman?

  Sure. I think that's a big factor. A lot of people don't like the sensation of the ice. As they tilt the glass back, the ice clinks into their teeth, and it can be an unpleasant sensation.

• 4:57Speaker 02

  Couldn't you hold the ice cubes at bay with your lips?

• 5:00Dan Pashman?

  You could, but I think that a lot of people don't like to have to put that much thought into their water drinking. You could also get a straw. Yeah, I mean, I think this is the next frontier for you, Paul. If you need any help trying to write a grant proposal for this, I'm happy to try to help you out.

• 5:14Speaker 02

  Molecular gastronomy and tooth clinkage.

• 5:15Dan Pashman?

  That's right. What can you tell me about spicy foods and hot weather? It seems noteworthy that many of the areas of the world where spicy foods are most common also happen to be hot places. Is there a reason? Or is that just chance?

• 5:36Speaker 02

  Well, spicy foods are native to the Americas.

• 5:40Dan Pashman?

  What about India?

• 5:43Speaker 02

  No, chili peppers are from the Americas. They were actually brought post-discovery of the, quote, "new world" to the rest of the world from there. So what you see as a ubiquitous chili pepper in India, basically all of South Asia, all of Asia, that chili pepper was not known to them pre-discovery of the Americas by Europe.

• 6:06Dan Pashman?

  I had read that... Chili pepper, spicy ingredients, and other strong flavor additions like garlic, let's say, help to kill bacteria. And there was a theory that, so if a dead, if an animal dies on the side of the road in prehistoric Norway, well, that animal, most of the year, is basically in a refrigerator. The second it dies, its meat isn't going to go bad so soon. If an animal dies on the side of the road in Bangkok, its meat's going to go bad faster. And therefore, this is like, you know, I'm talking thousands of years ago, by making it spicy, by adding garlic, by adding all these intense seasonings, you could kill off bacteria

• 6:51Dan Pashman?

  and make meat edible for longer. And that is why warmer climates may have developed spicier foods. Do you know if there's any merit to that?

• 6:58Speaker 02

  I know that there is a large literature looking at the ability of spices to control microbes. And it's extremely well documented that a lot of different spices, even things that are not necessarily spicy or painful to us, but things that you would just think of as flavoring ingredients, that a lot of them have microbial activity. You gave the example of, in a place that's inside the Arctic Circle, when an animal dies, it's automatically in a refrigerator. You're probably not growing a lot of spices in those places either. So the spices grow in the warm climates to begin with.

• 7:34Dan Pashman?

  Paul Breslin, professor of nutritional sciences at Rutgers University and a member of the Monell Chemical Census Center in Philadelphia. Thanks so much, Paul.

• 7:42Speaker 02

  My pleasure. Thank you.

• 7:51Dan 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, is that the hosts of food shows need a lot of catchphrases. Great show for you today. Let's go ahead and jump right into it. Today's topic for mastication and rumination is? Meteorological eating.

• 8:20Dan Pashman?

  How does the weather affect how our food tastes? How our drinks taste? What we want to eat and drink at a given moment? And also, how can a deeper understanding of weather help us to evaluate foods named after meteorological phenomena? These are big issues, and I hope to do a companion piece to this podcast this winter, which will focus on cold weather and the kinds of foods and drinks that we like in that kind of weather. But right now, it's hot, and we have a very exciting guest to help us talk about summer weather and also storm season weather. You guys know Oklahoma is famous for its tornadoes. Now, of course, tornadoes are notoriously hard to predict.

• 9:04Dan Pashman?

  For most of the past 40-plus years, Oklahomans put their faith in Gary England, chief meteorologist at Channel 9 News in Oklahoma City.

• 9:13Speaker 03

  This is moving up toward Binger and Hinton and Cedar Lake. If it continues this north-northeast movement, it'll affect Western Canadian County. If it turns right, it'll be a different story. So it's moving toward Binger.

• 9:23Dan Pashman?

  To quote the New York Times, "In the eyes of most Oklahomans, England is less a meteorologist than a benevolent weather god who routinely saves everyone's lives. He's become a cult figure, a combination of Obi-Wan Kenobi, Foghorn Leghorn, Atticus Finch, Dan Rather, Zeus, and Uncle Jesse from The Dukes of Hazzard. In the wreckage of the strongest tornado in recorded history, survivors painted 'Thanks, Gary England for getting us out alive' on the remnants of their destroyed houses. If Oklahoma could speak, it would speak in the voice of Gary England." That's what the Times says. Now, a year ago, Mr. England retired from his regular job at Channel 9, although he still helps out there sometimes, and he joins me now from his home in Oklahoma.

• 10:07Dan Pashman?

  Gary England, welcome to the Sporkful.

• 10:09Speaker 03

  Great to be here, Dan.

• 10:11Dan Pashman?

  As I think you know, there is a Gary England drinking game.

• 10:16Speaker 03

  Oh, yeah.

• 10:17Dan Pashman?

  Uh, which I can't go through every single component of the game right now because it's very detailed. Things like "take one drink" when Gary says "Hook Echo" or "Updraft" or "Metro" or "Doppler" or "Sky News 9" or "Mobile Home." And you're supposed to take two drinks when people mention any one of a few select Oklahoma towns.

• 10:40Speaker 03

  Some of it is mainly the counties, Potawatomi County, Pushtetah, and then the town of Nynacar. All of those you can really mess up if you're not from Oklahoma. So, yeah, you have to drink a little bit more when I say those.

• 10:51Dan Pashman?

  Right. Or you can mess them up if you've been playing the drinking game for too long.

• 10:56Speaker 03

  That's so true. You know, I didn't even know about the drinking game until a few years ago. I started getting emails from around the country from people that, you know, used to live here and they made me aware of it. Pretty fascinating.

• 11:06Dan Pashman?

  Have you ever watched footage of yourself and played the game?

• 11:10Speaker 03

  No, but now that I'm semi-retired, I might do that.

• 11:14Dan Pashman?

  So, I noticed on the list in the drinking game, I noticed in the list of towns that get two drinks if you mention them, one of them is Shattuck, Oklahoma. You know Shattuck?

• 11:23Speaker 03

  Mm-hmm. Yes, Shattuck, that's close to where I used to live.

• 11:25Dan Pashman?

  Oh, yeah? Because I got a real big contingent of sporkful listeners in Shattuck, Oklahoma. The whole Morse family. Sam Morse is one of the presidents of the Junior Eaters Society. Look, he might not be junior anymore. He was, he called me up once and he said, you know, "I can't get good, fresh pineapple in Shattuck." And so I went to the store near me in New York and I put a pineapple in a box and I sent it to him.

• 11:49Speaker 03

  Oh, great.

• 11:50Dan Pashman?

  He said he ate the whole thing in one sitting.

• 11:52Speaker 03

  Well, you know, no wonder you can't get pineapple out there. It's pretty close to the end of the world.

• 11:57Speaker 03

  I can say that because I'm from that area.

• 12:01Dan Pashman?

  Now, during tornado season in Oklahoma, you had some pretty long and stressful days. Describe a day at that job doing what you did in the middle of tornado season.

• 12:16Speaker 03

  Let's take the worst case scenario, a day when you're going to have tornadoes. You start working it two days beforehand, trying to determine just exactly where it's going to happen and what time, and the day before, you're totally involved in your regular weather shows, but you're trying to look at the severe weather. Then the day of, we pretty well decide where we think it's going to be, and we're responsible for sending out the satellite trucks, and live trucks, and storm trackers, and the various people around the station that are involved in it, and get them pre-positioned. And if it's one of the days, you know, that's really dangerous, then we're normally on, let's say it's going to be an afternoon event, we're on by usually 10 a.m. or noon continuously, just talking about what we think's going to happen, here's the safety precautions.

• 13:00Speaker 03

  And so, it's a little bit of stress there, but not bad. The only fun part of it is trying to figure out where it's going to happen. And once it starts, you know, it's deadly, deadly serious. And so, it's a high-stress job, I have to tell you.

• 13:14Dan Pashman?

  Now, after a day like that, you've been on your feet, running around the station 12 or 14 hours, you're watching the radar, you're talking to the storm trackers, you're going on the air, back and forth, I'm sure, without a break. You come home, what do you eat and drink after a day like that?

• 13:32Speaker 03

  Wine and cheese. Sometimes I'll have nachos, but I love to sit down, have some various kinds of cheese, and some wine, a nice light wine, red wine, and have that, and that just kind of knocks you out, and you go to sleep. Otherwise, you would never sleep.

• 13:48Dan Pashman?

  And, uh, tell me about the nachos you like to make for yourself.

• 13:52Speaker 03

  I just like the nacho chips, I like some cheese, and some jalapenos, put them in the microwave at 60 seconds, and just nice, and you can just sit there and enjoy that, sip the wine, eat the nachos, oh, it's good, baby!

• 14:08Dan Pashman?

  What are some of the best foods when you're gearing up for bad weather? Whether it's the start of tornado season in Oklahoma, or hurricane season in the east coast, you might want to have some food stocked up in case you need to hunker down in your house. Now, obviously, you want some canned food, you want things that aren't going to go bad. But beyond that, do you have specific recommendations for great foods to eat when you're faced with extreme weather?

• 14:35Speaker 03

  Winter weather, you know, get some canned chili, have that ready. You know, there's nothing like chili after a big blizzard. Gosh, I love... And during hot weather, I like just a light salad and pasta. And I love that. And, you know, in the fall, we have some storms, not too many, but we have some. But just in general, fall weather to me always brings up tailgate food, and I love hot dogs, hamburgers, chicken grilled on the grill, some barbecue. It's just, I prefer to like to eat... You know, I'm short, I'm five foot seven. One time, I weighed 196 pounds, and most of that was not muscle.

• 15:10Dan Pashman?

  Now, a sporkful listener named Jody Bopp wrote in on our Facebook page, wanted to ask you, when the power goes out due to weather, in what order should you eat the food in your fridge and freezer before it goes bad?

• 15:25Speaker 03

  Well, the first thing, I look in the freezer and get the Twister vodka out. We actually have a factory here that produces Twister vodka, Twister gin, and Twister beer. Because if the lights go out, the power goes out, it's stormy, it's ugly, it's nasty, you can, and if you get a little unsettled, the people at your house get a little unsettled, you do go with the freezer, even though the power's out, and pull out that absolute vodka that you've kept below freezing. My gosh, it's like a dessert.

• 15:53Dan Pashman?

  Coming up, more with Gary England. We'll go through all the well-known desserts named after weather systems. The Dairy Queen Blizzard, the Baskin Robbins 31 Below, the McDonald's McFlurry, and so many others. I'll ask Gary to rate the deliciousness of each dessert based on the intensity of its namesake weather system. Stay with us.

• 16:26Dan Pashman?

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• 17:07Dan Pashman?

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• 17:50Dan Pashman?

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• 18:32Dan Pashman?

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• 20:11Dan 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.

• 20:40Dan Pashman?

  Before we continue with my discussion with Gary England, I need to make a statement of disclosure to you in my capacity as a journalist. And that is that I got a soft spot for the Dairy Queen Blizzard. I grew up a mile from a Dairy Queen. I was eight years old when the Blizzard was introduced in 1985, and it was a seminal food moment in my life, in my evolution as an eater. Because even at age eight, I was upset like the sprinkles and candy put on top of the ice cream, then you get below that. It was just plain ice cream. The Dairy Queen Blizzard mixed the candy throughout the ice cream. This was a great innovation in my life. It opened my mind to the possibilities.

• 21:23Dan Pashman?

  And I put on some weight that summer, not gonna lie to you. But it was a great summer. And the Dairy Queen Blizzard will always have a soft spot in my heart, to the point that even in my 20s, I was living in Chicago, and I had, one night, I had such a vivid dream that I was having my favorite Blizzard at that time, which was like half vanilla ice cream, half M&M's. And I woke up that morning craving a Blizzard so desperately, and there were almost no DQs in Chicago. I spent my whole day in my dead-end job as a data entry temp, writing a poem called "I Dreamed of a Dairy Queen Blizzard Last Night." And at the end of the day, I ran to the one DQ in Chicago to get my Blizzard.

• 22:05Dan Pashman?

  But that poem is posted at sporkful.com, and I hope you will check it out. I think it's pretty great in that it is terrible. So enjoy that at sporkful.com. Now, Gary England, I turn back to you, sir. So Gary, I want to talk to you about a lot of the desserts out there that are named after winter storms. Of course, we have the aforementioned Dairy Queen Blizzard. There's the Carvel Carvelanch, the Baskin Robbins 31 Below. You know, they have 31 flavors, 31 below. Including, we're including on this list the Friendly's Frenzy because it used to be called the Cyclone.

• 22:41Speaker 03

  Okay.

• 22:42Dan Pashman?

  McDonald's has the McFlurry. Now, we've disqualified the Sonic Blast because that's an audio phenomenon, not a meteorological one. We're on the fence about the Mr. Misty and the Frosty. My producer Kristin thinks those count. I guess misty and frosty are adjectives that a meteorologist might use.

• 23:03Speaker 03

  Yeah, we have, you know, we have mist and it gets kind of frosty out at times. That's when you see the white stuff on the trees.

• 23:10Dan Pashman?

  Kristin's pumping her fist in the production room. So, let's go through these one by one. I'm going to say the name of each of these desserts and I want you to just tell me, based on your knowledge of these types of weather, how good do you think this dessert is going to be?

• 23:26Speaker 03

  Okay, fine, great.

• 23:29Dan Pashman?

  Thirty-one below.

• 23:31Speaker 03

  Thirty-one below. Well, you know, you could also call that pretty frosty, couldn't you? Thirty-one below, that's blizzard with the Arctic high moving in. Yeah, man, that baby is solid.

• 23:40Dan Pashman?

  Okay. Carvalanche.

• 23:42Speaker 03

  You know, an avalanche really is in the weather.

• 23:45Dan Pashman?

  But I mean, it involves getting buried in snow.

• 23:48Speaker 03

  Yeah, yeah. Well, first of all, it shouldn't have been out there, all right?

• 23:53Dan Pashman?

  Okay, how about a blizzard?

• 23:55Speaker 03

  Well, a blizzard, the blizzards are great. You know, there's a banana blizzard here in Oklahoma City and it's just wonderful. But the banana blizzard is outstandingly fantastic.

• 24:05Dan Pashman?

  But what is the meteorological definition of a blizzard?

• 24:10Speaker 03

  Oh, a blizzard is winds in excess of 35 miles per hour and visibility a quarter mile or less.

• 24:16Dan Pashman?

  Which do you think is more severe weather, blizzard or 31 below?

• 24:21Speaker 03

  Well, there's variations on that. If you're 31 below, you're minus 31, clear skies, no wind, you know, it's cold, but it's not that terrible and everything freezes up. But a blizzard, to me, is usually worse because it does disrupt traffic and airlines, all travel, brings the power lines down. So, a blizzard, to me, is worse.

• 24:45Dan Pashman?

  Okay, now, what about the McFlurry?

• 24:49Speaker 03

  Well, that's, that's kinda soft, you know, McFlurry? I, I never actually had heard of that, even though we have lots of McDonald's around here. McFlurry, you know, on a scale of one to 10, I'd probably give it about a four or five.

• 24:59Dan Pashman?

  Well, I think you're being generous, Gary. I would've given them even, even less than that. I mean, McFlurry, I mean, how in the world can you call a dessert after a flurry and expect it to compete with a Blizzard?

• 25:10Speaker 03

  You know, you're exactly right. I should've, I should've gone the other way.

• 25:14Dan Pashman?

  You, you want the fiercest storm dessert? Cause that's gonna be like the best, most intense, uh, most delicious flavor, I would think.

• 25:23Speaker 03

  Well, maybe we could take some of that 360 double chocolate vodka and pour it on the Blizzard.

• 25:27Dan Pashman?

  Well, now...

• 25:28Speaker 03

  That would be, that would be a dessert, baby.

• 25:29Dan Pashman?

  That, now it's worth a trip to Oklahoma right now.

• 25:32Speaker 03

  Yeah, that, that would be it.

• 25:33Dan Pashman?

  Speaking of Oklahoma branded food and drink, I was looking for something, now you mentioned the Twister brand, um, which I'll have to check out. Uh, I was looking for, for desserts in particular that had the word tornado in them, and the only one I found is a Texas tornado cake, where you empty like a can of fruit cocktail into cake batter, and then you put a glaze over it, there's often nuts or coconut on top too. Now, I know, I know there's a bit of a rivalry between Oklahoma and Texas, so I gotta ask you, as an Oklahoman, do you recognize the Texas tornado cake? Do you think Texas should lay claim to a tornado themed dessert?

• 26:09Speaker 03

  No, I, I really don't think so, you know? They, they don't pay attention to their tornadoes. They don't have the really big ones like we have, usually.

• 26:17Dan Pashman?

  Alright, them's fighting words, Gary.

• 26:20Speaker 03

  Yeah, I know it. Yeah, it's almost football season, baby. It really gets tough.

• 26:24Dan Pashman?

  If there was gonna be a dessert called the Oklahoma tornado, or maybe something more clever, maybe it should be called the, the Shattuck tornado.

• 26:35Speaker 03

  Shattuck tornado, that would be a good name, because Shattuck is not well-known.

• 26:38Dan Pashman?

  That's right. Okay, so there's gonna be a dessert called the Shattuck tornado, what would be in it?

• 26:43Speaker 03

  Oh, I, I love cherry cobbler with vanilla ice cream on it, and you put a little chocolate on that too, and you know, that would be a great, great dessert. That fits well, Shattuck, it's very, uh, it's very western Oklahoma, it's, it's very classic out there, and you have a dessert there, you know, you know, you have a piece of cake, or you have some ice cream, but this would be that cherry cobbler with that ice cream on, hot cherry cobbler, that ice cream over it, maybe a little bit of chocolate, and maybe some of that 360 vodka poured around it.

• 27:11Dan Pashman?

  I love how every food you talk about ends with liquor being poured on top.

• 27:15Speaker 03

  That 360 double vodka is unbelievable. You can't tell it's vodka. And it's clear, by the way. You know, it's not chocolate, but it tastes like chocolate. So it's really dangerous.

• 27:23Dan Pashman?

  It sounds so good. I, I, I think though, what, what you should do to, to add, to sort of really drive home the tornado motif in the, in the Shattuck tornado. So you've got the pie, you've got the ice cream, you drizzle some vodka on top, and then you've just got to take a fork in there and mash it all up. So the dessert should be served. It should look like a tornado went right through your plate.

• 27:43Speaker 03

  We can do that.

• 27:44Dan Pashman?

  Okay.

• 27:45Speaker 03

  That is no problem. That's a great idea.

• 27:47Dan Pashman?

  Gary England, former chief meteorologist for Channel 9 News in Oklahoma City. Thanks so much for your time. Really appreciate it.

• 27:54Speaker 03

  Dan, great stuff. Great to talk with you.

• 28:08Dan Pashman?

  All right, friends, couple of postscript items here. First off, we here at The Sporkful do our research, we know our stuff, and we would be remiss in discussing the Dairy Queen Blizzard and all of the large chains that followed it if we did not give a shout out to Ted Drew's Frozen Custard in St. Louis, the real inspiration for the Dairy Queen Blizzard. Ted Drew's has been in business since 1929. If you're in the St. Louis area, check out Ted Drew's Frozen Custard. Also, again, want to read that great work of poetry of mine about the Dairy Queen Blizzard. It's called, "I Dreamed of a Dairy Queen Blizzard Last Night." It's at sporkful.com. This show is a production of WNYC and The Sporkful. It's produced by Kristin Meinzler. Special thanks to Chris Bannon. Back in two weeks with a

• 28:52Dan Pashman?

  brand new show, I'll be drinking Guinness with Morgan Spurlock. Until next time, I'm Dan Pashman, reminding you to eat more, eat better, and eat more better.

• 29:09Dan Pashman?

  This reheat 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.

• 29:58Speaker 05

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