Pod Insights The Sporkful How To Eat Your Way Across Myrtle Beach About this episode The owner of Big Mike’s Soul Food in Myrtle Beach is also a city councilman, a church deacon, and a real estate agent -- so helping people is at the core of his work. The general manager at Croissants Bistro and Bakery went to coffee school and ice cream school. At Rivertown Bistro, chef Darren Smith’s lowcountry spring rolls are so popular, they paid for his daughter’s college tuition.
Transcript Speaker names marked ? are inferred from speaking time and the show’s known hosts — they are not voice-verified.
0:02 Dan Pashman? This episode of the Sporkful is brought to you by Visit Myrtle Beach. Take a bite out of the beach. Plan a trip at visitmyrtlebeach.com.
0:12 Speaker 01 We saw a lot of it and we run out, people get upset. I'm serious.
0:18 Dan Pashman? We'll make sure to try some of that.
0:22 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. This entire episode is sponsored by Visit Myrtle Beach. The city has more than 2,000 restaurants along 60 miles of beach. So when they asked me to come down and eat my way across the city, I was like, I'm on the next flight. Of course, I did some research to find not only the best places, but a good representation of the variety of the food scene. And that's what you're going to hear today. So my first stop, Big Mike's Soul Food. So you're, you're the Big Mike of Big Mikes.
0:56 Speaker 01 I am the Big Mike. Yes, sir. Morning rays right here in Myrtle Beach.
1:01 Dan Pashman? It's not just the restaurant's namesake. Mike has a variety of other titles. Now, Mike, in addition to being the chef and co-owner along with your wife of Big Mike's here, and a husband and father to three children, as I understand it, you are also a city councilman.
1:18 Speaker 01 Yep, been a city councilman now going on 25 years.
1:21 Dan Pashman? You're a church deacon as well, is that right?
1:23 Speaker 01 Yes, sir.
1:23 Dan Pashman? And a real estate agent?
1:26 Speaker 01 I got a renewal license.
1:29 Speaker 01 You know, you get so many things going on, you forget, you know, you gotta do this, gotta do that.
1:33 Dan Pashman? I want to know when's your day of rest, Mike?
1:35 Speaker 01 It's usually I rest on Sunday after church.
1:42 Dan Pashman? Mike sure takes care of people when they come into his restaurant. Before he sat down with me, I watched as he went table to table, sometimes greeting old friends, other times welcoming newcomers. Where are you in from? How long you here? Can I get you anything else? When he left a table, everyone sitting there was smiling. Not only did Mike grow up in Myrtle Beach, he and his wife Maxine went to high school right across the street from the place that is now Big Mike's. Back then, it was a different restaurant.
2:05 Speaker 01 So we used to jump the fence from high school, come over here and eat lunch. Who would ever thought? Forty years later, we ended up owning the building.
2:13 Dan Pashman? And maybe they didn't think they'd end up in the exact spot they used to come to back in the day. But the idea of owning a restaurant?
2:19 Speaker 01 I grew up in the restaurant business. I was 12 years old when I first got my job in the restaurant. Me and my wife, when we were in high school, we would always say to each other, wouldn't it be nice one day to have a place of our own, where we can have family working together? And people enjoy their meals and stuff. So that had always been a dream.
2:39 Dan Pashman? In 2012, that dream became a reality when Mike and Maxine opened the restaurant. It's a classic roadside eatery, just a couple of blocks from the beach. Mike and Maxine's two sons work there full time, too.
2:49 Speaker 01 And they see the dream and they love cooking and they love the restaurant business, too. A lot of times, that's rare, but I'm blessed.
2:56 Dan Pashman? Um, is there one item on the menu that was sort of the hardest for you to get exactly right?
3:03 Speaker 01 Hmm, I'd probably say the macaroni.
3:07 Dan Pashman? The macaroni and cheese?
3:08 Speaker 01 Macaroni and cheese.
3:09 Dan Pashman? And what was the challenge?
3:10 Speaker 01 Um, I think just getting that right balance of seasoning and being consistent with it. Sometimes you can have a recipe and some people go, hey, the way I made my macaroni and cheese. And I'm like, well, you know, some people just like soft cheese and noodles.
3:26 Dan Pashman? Right.
3:27 Speaker 01 That's not macaroni and cheese to me, but you know, I like egg and I like cheese and milk and, you know. And real cheese, you know?
3:38 Dan Pashman? Right, right.
3:39 Speaker 01 So.
3:40 Dan Pashman? All right, should we eat something, Mike?
3:42 Speaker 01 Yeah, let's eat some.
3:43 Dan Pashman? I put myself into Mike's hands and let him tell me what to try. And Mike was eager to have me try a lot. Pretty soon, a parade of servers began arriving at our table, dropping off shrimp and grits, fried chicken, gumbo, lima beans, pinto beans, rice and gravy, cornbread that they make every morning, collard greens and cabbage. And one item I hadn't considered even requesting, but that Mike insisted I try. This pork chop is phenomenal. I'm so glad that you gave me a taste because not growing up in the South, like when I think of classic soul food dishes, you know, I know that pork chops are done, but it's not the first thing that comes to mind to me.
4:19 Speaker 01 No.
4:19 Dan Pashman? And so to be like reminded, oh, right, like pork chops. It's not just fried chicken, fried shrimp, fried fish and all the vegetables and the sides and everything.
4:28 Dan Pashman? A good pork chop.
4:29 Speaker 01 Thank you, thank you.
4:30 Dan Pashman? With the hot sauce.
4:31 Speaker 01 With the hot sauce. You gotta have pork chops in Texas Pete. It's amazing how many people come here for pork chops and the chicken and the mac and cheese. Those are our number one selves.
4:40 Dan Pashman? Okay, alright. So when you come down to Big Mike's.
4:42 Speaker 01 You gotta try the pork chops, gotta try the mac and cheese and gotta try the fried chicken.
4:46 Dan Pashman? That's right. So Mike, at any soul food place, obviously, you know, the entrees get a lot of the attention, but like to me, the sides are a huge part of the experience.
4:57 Speaker 01 Yep.
4:58 Dan Pashman? We got lima beans here, we got pinto beans, we got collard greens, we got these cornbread muffins.
5:02 Speaker 01 Yep, our collard greens and our cabbage. Those are fresh collards, fresh cabbage. Cut them up.
5:07 Dan Pashman? That's all fresh, local produce.
5:08 Speaker 01 All fresh, local produce. It's amazing. You get a lot of people come in and just want a vegetable plate. Our mustard greens, our fried okra, green beans and mashed potatoes and gravy. Yeah. Big hits also.
5:23 Dan Pashman? I think it's the freshness, because like it doesn't feel heavy.
5:26 Speaker 01 No.
5:27 Dan Pashman? So obviously phenomenal soul food here, but like tell me about the sort of the food scene in Myrtle Beach.
5:33 Speaker 01 Well, you know, the food scene here in Myrtle Beach, it's amazing, the different cultures and stuff. It's almost like the golf industry here. You could play golf at a different course for six months. If you want to try soul food tonight and if you want a good seafood the next, or if you want Asian food or Louisiana or either some Caribbean food, I mean, there's such a variety here in the Myrtle Beach area. You can really try different food every day.
6:06 Dan Pashman? And not many places where you can do that and wake up the next morning and go sit on the beach.
6:11 Speaker 01 That's right. That's right. That's right.
6:15 Dan Pashman? So husband, father, chef, restaurant owner, city councilman, real estate agent, church deacon.
6:24 Speaker 01 Yeah.
6:25 Dan Pashman? What is the through line of all of these different hats that you wear?
6:29 Speaker 01 All of those hats that I wear.
6:34 Speaker 01 It's all about people. Sometimes people don't love to come to council meetings. They just want to be able to pick up the phone and say, hey, Mike, I've got this problem. Can you help me with it? Pick up the phone and call whatever department and say, hey, this citizen has a problem. How can you help them? Real estate, so many people looking for places to stay. I just try to help them. Churches, you know, people need somebody to talk to and pray for them, you know, so.
7:03 Dan Pashman? And same thing when folks are coming into a restaurant.
7:05 Speaker 01 That's it, yeah. Sometimes I'm in the back and people are hollering, hey, Mike, how, you know. I spend a lot of time standing up, talking to people. I do. And, and, and that's why sometimes I have to have more staff on to. But it's all good because you can relate to people and talk with people and make people feel good. I want people to know that we appreciate them coming into the restaurant. And I'll see people in stores sometimes. My wife be like, you know, we're shopping. But yeah.
7:37 Dan Pashman? Right.
7:39 Dan Pashman? All right, well, thank you so much, Mike. This has been a real treat.
7:42 Speaker 01 Well, I appreciate the opportunity. I hope everybody come down and try Big Mike's tofu whenever you're in the Myrtle Beach area. Thank you, guys.
7:53 Dan Pashman? Coming up, I continue to eat my way across Myrtle Beach. I meet a woman with a novel role at a restaurant.
7:58 Speaker 02 Ice cream development.
7:59 Dan Pashman? Oh.
8:00 Speaker 02 Yeah, it's, it's really fun.
8:01 Dan Pashman? Is that job opening anytime soon?
8:03 Speaker 02 No, no, no, I'm not going anywhere.
8:06 Dan Pashman? And I try something I've never had before.
8:08 Speaker 03 You know, I use a Rice Grits Risotto. I'll cook you a little bit of it. It's just delicious.
8:14 Dan Pashman? Really, what does that mean, Rice Grits? That's like three words. I thought those were three different foods. Rice grits and risotto.
8:20 Speaker 03 Melted into one, so when you eat it, you'll understand.
8:23 Dan Pashman? Stick around.
8:31 Dan Pashman? This entire episode is sponsored by Visit Myrtle Beach and man, did I eat well when I was down there. With 60 miles of beaches and more than 2,000 restaurants, the beach, as it's often called, is now one of the major food destinations in the South. And that beach just keeps going. You can walk up and down the boardwalk. There's a ton of fun games to play. There's shops. There's a huge Ferris wheel and then tons of options for waterfront dining. Super casual places where you can grab a beer and some fresh seafood and there's really nice spots, a little more upscale and everything in between. The Myrtle Beach food scene has it all. Eat fresh seafood with the ocean in view, peruse chef-driven menus, fill up on southern classics and traditional low country favorites, fun spots with dinner shows, yard games, live music. Find something that works for
9:16 Dan Pashman? you. From fresh acai bowls to down-home bowls of shrimp and grits, Myrtle Beach has something for everybody through bold flavors and diverse cultures. So let your flavor flag fly. Take a bite out of the beach. Plan a trip at visitmyrtlebeach.com.
9:35 Dan Pashman? Welcome back to The Sporkful. I'm Dan Pashman. Hey, you want to watch me walking my dog while ranting about some food-related issue that has suddenly taken over my brain? You want to see what I'm cooking or eating these days? The best way to do that, follow me on Instagram. Sometimes my kids make appearances. We have a ton of fun. In fact, this week, I'm going to be sharing a reel and some stories from Myrtle Beach so you can see what all this incredible food I'm talking about looks like. Follow me on Instagram @thesporkful. Again, that's @thesporkful. Thanks. All right, let's get back to Myrtle Beach. Now, the city's got a main drag that's a block or two in from the beach. And as I drove it, I noticed a lot of pancake houses, which I love because I'm from New Jersey. So anything resembling a diner makes me feel at home. Myrtle Beach doesn't just have an international house of
10:20 Dan Pashman? pancakes. It also has a Pan American Pancake House. But I passed them both by because I had to get to Croissants Bistro and Bakery, which is famous for their brunch. As soon as I walked in, I was hit with the smell of fresh coffee. Then I saw a glass case full of fresh baked confections. The whole place is just awash in sunlight with those classic rattan French bistro type chairs. Croissants is owned by chef Heidi Vukov, who also has a seafood restaurant next door called Hook and Barrel, where they source their fish fresh from Pauli's Island, just down the road. Heidi's got an artisanal ice cream place there, too.
10:52 Speaker 02 I've been with Heidi since 2012.
10:54 Dan Pashman? Okay, so thirteen years.
10:56 Speaker 02 Mm-hmm.
10:57 Dan Pashman? This is Megan Fenwick, a manager at Croissants. Heidi was at a town when I visited.
11:01 Speaker 02 Croissants itself is French and Southern inspired. So we try to bring in like new menu items, like the croque madame, or you know, new desserts, like taking a twist on the eclairs, adding new fun flares to the menu and our bakery case out front.
11:15 Dan Pashman? Oh, that stuff in that case looked really good.
11:17 Speaker 02 Yeah, we have it positioned there for a reason, so you know, tempting everybody as they walk into the restaurant.
11:22 Dan Pashman? Right, right.
11:23 Speaker 02 Yeah, that was planned.
11:25 Dan Pashman? How would you characterize the food scene in Myrtle Beach overall?
11:29 Speaker 02 Over the past, I mean, even just five years, the restaurants are popping up left and right, really developing, you know, the foodie scene. I mean, we've got blueberries across the street, Uptown Bistro right down the road, mimosas. But the cool thing is like, we're all fueling each other to be better. Like, there really isn't that sense of competition that you usually have in like big cities. Like, there are plenty of tourists for everyone, just spurring us all to do better.
11:56 Dan Pashman? And Megan and Heidi are always upping their game.
11:58 Speaker 02 We've got a coffee roaster on site, so we roast our own coffee that we import in. And it is an incredible cup of coffee.
12:05 Dan Pashman? I'm excited for that.
12:06 Speaker 02 Yeah.
12:06 Dan Pashman? So you put a lot of thought into the coffee?
12:08 Speaker 02 Oh, yeah. So she actually sent me to coffee school in Virginia, where we learned to roast coffee, came back here, taught a couple of my fellow coworkers. Right now, we have this amazing Sumatra, and that's what we use for our espresso blend. And if you can't tell, I'm on, drinking a quad shot. It's amazing.
12:25 Dan Pashman? Yeah. Not every restaurant group has a person in your role who's like research, who's like developing stuff, who's going to coffee school.
12:32 Speaker 02 Right.
12:33 Dan Pashman? Like that, that indicates to me an extra level of attention to detail.
12:37 Speaker 02 Oh, we went to ice cream school too. Yeah, Heidi and I.
12:41 Dan Pashman? The one in Pennsylvania?
12:42 Speaker 02 No, there's one in High Point.
12:44 Dan Pashman? Okay.
12:45 Speaker 02 Where one of the only places in Myrtle that's making our own ice cream next door. Try some of that too while you're here. We got you covered breakfast, lunch, dinner, and dessert. There's an Ocean Boulevard flavor over there. That's a chocolate ganache ice cream with marshmallows, pretzels.
12:57 Dan Pashman? Oh, mercy.
12:59 Speaker 02 Yeah, you're not going to find that anywhere else in a giant tub from the store.
13:02 Dan Pashman? So it seems like Heidi is the kind of person who like, if she decides that something's that can be added to the menu, there's going to be a lot of work and research and detail involved in that process.
13:12 Speaker 02 Oh, absolutely.
13:13 Dan Pashman? And now tell me in particular about this Bananas Foster French toast that I hear about.
13:17 Speaker 02 Um, the Banana Foster, we take our challah bread that we bake in-house right here.
13:22 Dan Pashman? Oh, yeah. Oh, I can see them. I can see them sprinkling salt over fresh dough as we speak.
13:27 Speaker 02 So they take our house-made lavash. We egg batter that like a typical French toast. And then we put a caramelized banana on top and top it off with our foster sauce, which is a rum caramel.
13:37 Dan Pashman? And do you actually light it on fire?
13:39 Speaker 02 Yeah, we have fire in the kitchen.
13:40 Dan Pashman? I miss the days, you know, they used to do Bananas Foster table side in a lot of places.
13:44 Speaker 02 Not with the amount of kids that we get in here. You know, it's family friendly. You know, we're not trying to set anybody on fire.
13:49 Dan Pashman? All right, fair enough. So as I prepare to order, Meg.
13:56 Dan Pashman? Definitely the Bananas Foster French toast.
13:58 Speaker 02 Amazing.
13:58 Dan Pashman? Is there one or two more things I'd have to make sure I try?
14:01 Speaker 02 The croque is a personal favorite.
14:03 Dan Pashman? That's the ham and cheese.
14:04 Speaker 02 Oh, yeah. Yeah, you got your single piece of bread. That's the sourdough is made in-house with the sunny side up eggs on top. That's exquisite. Uh, but the shrimp and grits, yeah. That's that, uh, fresh shellfish that you're looking for, you know?
14:16 Dan Pashman? Right.
14:16 Speaker 02 So and the, the grits are actually from Columbia. They're at Lou Grits as well. Um, a couple hours down the road.
14:22 Dan Pashman? All right. Well, I think I'm ready to order and I'm already got a plan to come back.
14:26 Speaker 02 All right. Sounds like a plan.
14:33 Dan Pashman? I grabbed a table outside on the porch, ordered a Bloody Mary to sip on while I waited. And in a little bit, my food arrived. The eggs on the croque madame were perfectly runny and it came with house made potato chips, which I will admit, I'm a bit of a potato chip snob. I don't love most bagged potato chips, but house made potato chips in a restaurant, I love those. And these were outstanding, perfectly crispy, perfectly seasoned, just the right thickness so they had a nice crunch, they weren't flimsy. 10 out of 10. And then the shrimp and grits, they do it with a pimento cheese grits, which adds such a nice peppery flavor. And the shrimp are resting on fried green tomatoes, like lily pads floating on a lake of grits. And then... Oh my God, the caramelized sugar on the banana and the banana's foster is crunchy. It's like creme brulee style. Oh my goodness, I'm going in.
15:21 Dan Pashman? Wow.
15:24 Dan Pashman? This might be the best French toast I ever had.
15:29 Dan Pashman? That banana's foster French toast will be with me for a very long time. I need to take a beat here just to relive that moment.
15:37 Dan Pashman? For my final stop on the trip, I drove 20 minutes outside Myrtle Beach to Conway, South Carolina, where I met Darren Smith, the chef and owner of Rivertown Bistro. Darren's from Charleston. He cut his teeth cooking at Locklear's Low Country Grill there. It gave him a deeper understanding of the low country cooking that that area is famous for. It also taught him to appreciate fresh, local seasonal ingredients, which have been a staple since he opened Rivertown 31 years ago.
16:01 Speaker 03 You know, this girl grows my rice in Plantersville. My local guy in Aner's done my grits for 12 years.
16:08 Dan Pashman? When Darren was first getting ready to open, his landlord showed up with a tub of asparagus and banana peppers and tomatoes. Turns out he has a farm, too.
16:15 Speaker 03 I met another guy that does Jimmy Red heirloom grits at Florence Food and Wine. So his grits are on my menu now. Just building those relationships, bringing things back here and showing them to my chefs. They're as excited as me. It couldn't be any more farm to table. And I hate that catchphrase because everyone uses it now. But we were farm to table well before that was a phrase.
16:38 Dan Pashman? Right, it's become sort of a cliche. But especially in the south, the rural areas are still farming and they aren't so far from the cities as they are in other parts of the country because the climate is warmer, which is you're just able to grow more stuff more of the year. As much as that's sort of like feels like a coastal elite type of phrase, you know, that you would see like in the Northeast or on the west coast, this is actually probably the best part of the country for it.
17:03 Speaker 03 Considerably.
17:04 Dan Pashman? So how would you describe the menu?
17:06 Speaker 03 Foods that I like to eat. Seriously, you know.
17:10 Dan Pashman? If you're gonna have a restaurant, you wanna wanna eat there.
17:12 Speaker 03 Yeah, I don't pigeonhole myself. I didn't open up here going, I am a southern chef. I will not do anything above the Mason Dixon line. I cook what I liked.
17:22 Dan Pashman? And I mean, I know we're not in the low country here, but since you know, you're growing up in the Charleston area, how do you feel like that style of cooking influences what you do today?
17:31 Speaker 03 I think I do a lot of low country food here. I am using okra and tomatoes and sweet corn, my local grits, and I fuse all these dishes. You know, I get my quail out of Columbia, Manchester Farms. I'm using east coast shrimp.
17:47 Dan Pashman? I think one of the cool things about what you're doing here is you have that low country experience. You have those southern roots. You have all these connections with the farmers, but then you're also bringing this kind of chef's perspective from all over the country, pulling influences from whatever inspires you.
18:00 Speaker 03 Completely. You know, I use a rice grits risotto. I'll cook you a little bit of it.
18:05 Dan Pashman? Ooh.
18:05 Speaker 03 It's just delicious.
18:07 Dan Pashman? Really? What does that mean, rice grits? That's like three words. I thought those are three different foods. Rice grits and risotto.
18:13 Speaker 03 Meld it into one. So when you eat it, you'll understand. So in the rice milling process, there's called Midlands as a byproduct and it's little chunks of rice. Well, White House Farms sells those separately. They smell almost corny and we start off with shallots or onions, olive oil, toast the rice grits in that, add a little bit of white wine and then a slow addition of stock. So it's made just like arboreal risotto, using local rice and they call them grits. So it's wordy, but it's rice grits risotto.
18:45 Dan Pashman? Okay.
18:46 Speaker 03 And we plump confit duck leg on there and a spicy plum glaze and plums, pancetta, mushrooms.
18:53 Dan Pashman? Oh my goodness.
18:54 Speaker 03 It's quite tasty.
18:57 Dan Pashman? All right, Darren, well, I'd love to grab a table and have some dinner if that's all right.
19:01 Speaker 03 Yeah.
19:02 Dan Pashman? Will you join me?
19:02 Speaker 03 I would love to.
19:03 Dan Pashman? All right, let's do it. Darren and I sat down and he poured each of us a glass of wine. Darren didn't tell me what he ordered. The first item to arrive was Low Country Spring Rolls, and they were no joke.
19:13 Speaker 03 That's the thing that keeps us here daily, paid for my daughter's college tuition. That's the workhorse on the menu.
19:20 Dan Pashman? All right.
19:20 Speaker 03 And it's an egg roll.
19:21 Dan Pashman? I can see why, you know, the big chunks of meat and then the fresh vegetables and that Dijonaise in there, it's just like, oh, so good.
19:28 Speaker 03 Uh, we use Springer Mountain Farms Chicken Thigh, roasted Capeau Tasso Ham, ground up, Cheddar Monterey Jack Cheese and Fresh Spinach. Simple.
19:38 Dan Pashman? Phenomenal. Of course, we also had to have that duck confit in spicy plum glaze. This duck confit situation is, is pretty amazing. I love duck confit, it's so soft and tender, falls off the bone, but you have an extra touch that you're adding here, Darren, that makes it a little bit more special than some duck confit.
19:56 Speaker 03 Yes, traditionally, we braise it in duck fat with lots of garlic, milden, salt and pepper. And then we shred it and it goes into like a ravioli filling, folded into a risotto. But I ate at a restaurant and totally copped his idea. So, you know, I think that's a tip of the hat to him, obstinate daughter.
20:15 Dan Pashman? In Charleston.
20:16 Speaker 03 Yeah, yeah. So that crispiness on the exterior and keeping it on the bone is next level to me. And then we give it the rice grit treatment and the spicy plum glaze.
20:27 Dan Pashman? Yeah, it's all coming together so well. Yeah, the spicy plum glaze, it's almost like, it's like giving hoisin sauce vibes.
20:33 Speaker 03 It does have that umaminess to it and enough heat to where you're not looking for the pepper shaker, but it's not blowing you away.
20:40 Dan Pashman? Right, right. And rice grits risotto, I mean, it's exactly what Darren said, it's like grits cooked in the style of risotto. Kind of mind blowing. Dishes kept coming and things got serious. Local quail with a honey and black garlic glaze, a Carolina braised beef cheek that was impossibly tender, and Parmesan encrusted grouper served over a corn and tomato risotto. All these different textures and flavors coming together so beautifully. Mmm. Darren does an amazing job of blending classic southern dishes and ingredients with his own twists. He takes inspiration from all over, but I think his restaurant could only exist in the South.
21:24 Dan Pashman? My thanks to Big Mike, Megan, Heidi and Darren for their hospitality and incredible food. I can assure you, I did not leave Myrtle Beach hungry and I can't wait to come back. Remember, if you want to see some videos from my time in Myrtle Beach, follow me on Instagram at The Sporkful. Thank you again to the sponsor of today's episode, Visit Myrtle Beach. Take a bite out of the beach. Plan a trip at visitmyrtlebeach.com. 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. Right now, Sporkful listeners can get three months
22:09 Dan Pashman? free of the SiriusXM app by going to siriusxm.com/sporkful. This episode was produced by me along with managing producer- Emma Morgenstern- and senior producer- Andres O'Hara- and producer- Max Miller- our engineer is- Jared O'Connell- and our intern is- Julia Liu- music help from Black Label Music. The Sporkful is a production of Stitcher Studios. Our executive producer is Camille Stanley. Until next time, I'm Dan Pashman.
22:33 Speaker 04 And I'm Cal from Columbia, South Carolina, and I'm here to tell you to eat more, eat better, and eat more better.
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