WEBVTT

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<v Speaker 1>This is Gary and Shannon and you're listening to KFI

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<v Speaker 1>A M.

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<v Speaker 2>Six forty, the Gary and Shannon Show on demand on

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<v Speaker 2>the iHeartRadio app. Already in the hallways, people are dying

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<v Speaker 2>to tell us about your sandwiches.

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<v Speaker 1>So just everybody get ready for that.

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<v Speaker 2>That's the first time I think we've heard people in

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<v Speaker 2>the hallways say that we're about to be blown away

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<v Speaker 2>by the sandwiches. Adam Gertler and Shane Lyons are co

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<v Speaker 2>founders of Vesty. I want to read to you just

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<v Speaker 2>what they have right there on their marketing package. We

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<v Speaker 2>take the best cured meats, punchy cheeses, and tasty spreads

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<v Speaker 2>and tuck them between our baked to order for Kacia.

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<v Speaker 1>That's poetry right there.

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<v Speaker 3>Huh.

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<v Speaker 1>Welcome you guys, Welcome, thank you. Where do we start?

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<v Speaker 1>What's where did Vesty come from?

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<v Speaker 4>Well, Vesty, I think was a quick random Google search

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<v Speaker 4>on Shane's part over there and Africa.

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<v Speaker 3>What were you looking at?

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<v Speaker 4>It was right before a trip to Italy when we

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<v Speaker 4>started making the sandwiches, and then we were going to

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<v Speaker 4>go to Italy and do like a little sandwich pilgrimage,

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<v Speaker 4>and Shane looked up and came up with vesty and

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<v Speaker 4>apparently it's like an Italian slang for well dressed, and

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<v Speaker 4>we thought that that was really fitting because this is

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<v Speaker 4>what we try to do. We try to take a

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<v Speaker 4>sandwich and we try to make it beautifully dressed, beautifully curated,

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<v Speaker 4>beautifully tailored.

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<v Speaker 3>That's why I'm wearing a suit right now.

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<v Speaker 4>When I bring these sandwiches to people, I usually dress

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<v Speaker 4>up because the sandwich is made to be enjoyed as

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<v Speaker 4>we prepared it. It's not over stuffed with meat. It's

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<v Speaker 4>the perfect amount of fillings. And really the bread is

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<v Speaker 4>the thing. It's got to be the perfect fluffy, light

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<v Speaker 4>bread that you look at it and you're like, oh,

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<v Speaker 4>that's a lot of bread, and you bite it and

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<v Speaker 4>it's like biting into a cloud.

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<v Speaker 3>But yeah, do you remember what you looked up and

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<v Speaker 3>found vesty? Yeah, I think we were working out of a.

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<v Speaker 4>We were in the back of a pizza shop and

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<v Speaker 4>now defund pizza shop.

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<v Speaker 3>Yeah.

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<v Speaker 5>So Adam and I actually met each other in combat

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<v Speaker 5>on the Next Food Network Star we were on fifteen

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<v Speaker 5>years ago and.

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<v Speaker 3>Two thousand and eight, I think that error.

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<v Speaker 5>Yeah, and we immediately aligned forces and realized we were

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<v Speaker 5>more similar than we were different, and through since then

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<v Speaker 5>we found every opportunity we could to work with each other.

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<v Speaker 5>We both went our different paths. I mean, Adam had

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<v Speaker 5>a great career in media for many years. I went

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<v Speaker 5>more of the traditional chef route. Ended up opening up

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<v Speaker 5>a restaurant in Manhattan in New York and working with

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<v Speaker 5>a fantastic restaurant restaurant tours or in your Plant and

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<v Speaker 5>did that for as long as I think someone you

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<v Speaker 5>know can do it for about ten years and we

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<v Speaker 5>were pretty successful. But both Adam and I have been

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<v Speaker 5>on the end of running restaurants, owning them and going, hey,

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<v Speaker 5>this is this is really hard it.

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<v Speaker 2>Listen, I don't know enough about the restaurant business. Our

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<v Speaker 2>sandwiches look down upon. I mean there's every every every

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<v Speaker 2>culture has its own version of some kind of bread,

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<v Speaker 2>some kind of filling.

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<v Speaker 4>Funny, you know, I think the sandwich is probably the

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<v Speaker 4>kind of thing that a lot of the best chefs

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<v Speaker 4>in the best restaurants are going to want to eat.

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<v Speaker 4>They're going to be taking their ingredients that are all

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<v Speaker 4>refined and prepared with elaborate lines and many chefs, but

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<v Speaker 4>at the end of it going to take that meat

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<v Speaker 4>and that sauce and that's spread. It's going to end

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<v Speaker 4>up on some bread because they're still working and often

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<v Speaker 4>they don't think about eating, and they're having some of

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<v Speaker 4>the best sandwiches known to man, which is kind of

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<v Speaker 4>like how this happened, you know, like Shane is a

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<v Speaker 4>really well trained shaft.

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<v Speaker 3>I'm I'm a chef, but I'm more.

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<v Speaker 4>Of an aficionado of food. I love the craft. You know,

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<v Speaker 4>I've worked with Doghouse for the past ten years doing

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<v Speaker 4>all their sausages. I got really into making sausages and

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<v Speaker 4>hot dogs, so you know, that's what I've been doing,

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<v Speaker 4>and then we kind of developed the bread part of it,

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<v Speaker 4>and we're like, this is perfect because there's always going

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<v Speaker 4>to be a place for a sandwich, and at this

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<v Speaker 4>point we kind of feel like there is a bar

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<v Speaker 4>that should be higher for the sandwich. And you know,

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<v Speaker 4>I like a Jersey Mikes as much as anyone else,

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<v Speaker 4>but you know what that is, and it's ubiquitous, and

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<v Speaker 4>it's we think there's room for a sandwich to be

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<v Speaker 4>a little bit more special, a little bit more premium

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<v Speaker 4>if you care a little bit, and it's very accessible.

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<v Speaker 4>You can have a great sandwich and it's approachable. It's

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<v Speaker 4>not like having paragoid truffles shaved onto, you know, a

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<v Speaker 4>veal cheek.

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<v Speaker 3>I don't know, is that right?

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<v Speaker 4>Is that addition you would amaze del actually sounds but

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<v Speaker 4>we could make a sandwich of that.

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<v Speaker 3>You know what we've learned.

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<v Speaker 5>You can make anything a sandwich, you really can. You

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<v Speaker 5>just stick it between bread, that's a sandwich. But the

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<v Speaker 5>thing is is I think Adam and I really we

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<v Speaker 5>started with the idea of going, we want to work together,

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<v Speaker 5>which is number one. We we we we are good

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<v Speaker 5>partners for each other. We communicate really well, we know

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<v Speaker 5>each other's strength and each other's weaknesses, and so that

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<v Speaker 5>was the first step. And then it was like, what

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<v Speaker 5>are we going to do because you know, we talked

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<v Speaker 5>about I think at one point a diner or something

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<v Speaker 5>like that, and it came back to us like, we

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<v Speaker 5>really don't want to follow the traditional path of restaurant touring.

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<v Speaker 5>We've both lived in that world for a very long

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<v Speaker 5>time and despite all the best best efforts, energies, tons

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<v Speaker 5>of capital, it's really really challenging, as we all know,

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<v Speaker 5>and restaurants are closing every single day, and I fear

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<v Speaker 5>they will continue to because the model itself is broken

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<v Speaker 5>and has been for years. My parents were restaurant tours.

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<v Speaker 5>I grew up in the industry and I've seen me

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<v Speaker 5>any of the flaws for for a long long time.

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<v Speaker 5>So I think a lot of the inception of Vesti

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<v Speaker 5>was going, well, how do we make a food business

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<v Speaker 5>that we can scale, that we can make actually profitable

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<v Speaker 5>for ourselves, for our families, for hopefully anyone we bring

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<v Speaker 5>on board in terms of other partners or investors. And

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<v Speaker 5>I think that's the starting point. In some ways, this

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<v Speaker 5>is a business. You know, we've had a lot of hobbies,

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<v Speaker 5>but this is something we want to look at that generationally,

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<v Speaker 5>hopefully our sons will run.

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<v Speaker 1>Is it strictly catering, is it?

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<v Speaker 3>Well, actually no.

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<v Speaker 4>We started as the first of the year doing orders

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<v Speaker 4>through door dash and grub hubs and people can come

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<v Speaker 4>pick up.

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<v Speaker 3>We don't have a traditional storefront.

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<v Speaker 2>Eat vest dot com is where you're gonna find a

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<v Speaker 2>website and if you're not hungry yet, you look at

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<v Speaker 2>the website, you'll you'll eat everything.

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<v Speaker 1>E A, t V, E S, T I, eatvestd dot com.

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<v Speaker 4>Yeah, so on the website you can pick up. You

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<v Speaker 4>can also deliver if you're anywhere in the LA area,

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<v Speaker 4>will deliver. We just delivered to Sketches yesterday.

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<v Speaker 3>You know, we'll we'll go anywhere.

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<v Speaker 4>And that's the thing is, like you can see we

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<v Speaker 4>have these large boxes of sandwiches hold either ten wrapped

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<v Speaker 4>sandwiches or they're unwrapped, like we brought to the people

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<v Speaker 4>here at iHeart, and we have them cut into twenty

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<v Speaker 4>four shareables, and that's going to be great for like,

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<v Speaker 4>you know, the big game when you're having people over.

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<v Speaker 4>It's almost like the new version of the six foot Hero.

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<v Speaker 4>That's a very shareable. You just grab one and you

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<v Speaker 4>can get different varieties and try different sandwiches. They wrapped

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<v Speaker 4>and stamped are great for wholesale or if we're in

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<v Speaker 4>maybe a law office or an agency where they're a

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<v Speaker 4>little bit more buttoned up and people want to take

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<v Speaker 4>their sandwiches and go back. But we figure in a

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<v Speaker 4>city like Los Angeles, there's got to be a thousand

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<v Speaker 4>people a day that want to eat these sandwiches, and

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<v Speaker 4>if we could start there, that's a pretty good place

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<v Speaker 4>to start. And so we have our own, like we

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<v Speaker 4>like to call it a sandwich factory. I'm bacon bread

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<v Speaker 4>all the time. I'm burning my arms. I'm loving it.

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<v Speaker 4>You know, just these loaves of love. Each one of

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<v Speaker 4>them comes out and like I know them, I remember

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<v Speaker 4>stretching them out, and then you know we've also had.

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<v Speaker 1>Bred the name all of them that would take so much.

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<v Speaker 4>Time, but a few of them, but you know, that

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<v Speaker 4>was a whole process. Then we had a period where

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<v Speaker 4>the bread wasn't right and we were.

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<v Speaker 3>Like what are we doing?

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<v Speaker 4>And you know, we threw out hundreds of loaves of bread,

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<v Speaker 4>and you know when you come out on the other

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<v Speaker 4>end of it and you're like, ah, we've refound the bread.

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<v Speaker 4>You know, we wanted to make a sandwich that would

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<v Speaker 4>make you stop and say that's freaking good, freaking yes, yes, yes, yes, yes, yes,

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<v Speaker 4>not the internal rights, yes, but yes, you know, like

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<v Speaker 4>a sandwich where you take a bite and you're you're

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<v Speaker 4>at your office or whatever your work day is, and

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<v Speaker 4>you take a bite and you have to take a minute,

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<v Speaker 4>like it grabs your attention just for a second, and

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<v Speaker 4>it elevates your day. I've worked in offices, I know

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<v Speaker 4>lunch is the best part of the day, right, And

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<v Speaker 4>it's like, we love nothing more than people to be like,

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<v Speaker 4>oh sandwiches, okay, that's where we want your level of expectation.

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<v Speaker 2>I mean, the sandwich and the menu itself, from the

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<v Speaker 2>Italian turkey, the spicy guy, the muffaletta. You've got a

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<v Speaker 2>whole vegan option here with the let's not meet, the

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<v Speaker 2>capraise a salad sandwich, the Bolognian cheese, I mean, and

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<v Speaker 2>then the chips and the cookies, the caramel corn, the

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<v Speaker 2>crackling caramel corn that you left in front of me,

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<v Speaker 2>which I can't believe I haven't eaten yet. All of

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<v Speaker 2>these are available on the website. Again, it's eatfesti dot com.

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<v Speaker 2>You guys also helped out. We have partnered with the

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<v Speaker 2>Dream Center LA obviously to help fire recovery efforts that

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<v Speaker 2>are going on.

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<v Speaker 1>How did that go well?

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<v Speaker 4>You know, I live in Highland Park with my wife

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<v Speaker 4>and my two children, Moe and Poppy, and you know,

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<v Speaker 4>when the fires happened, we're pretty close and the air

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<v Speaker 4>was bad, so we had to leave, and it was

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<v Speaker 4>very close to home. My wife, Andrea, is from California,

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<v Speaker 4>and so she immediately just started like behind diapers and

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<v Speaker 4>water and just trying to take it to places. And

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<v Speaker 4>I reached out to Dave. You know, I've done a

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<v Speaker 4>lot of work with Doghouse. We've been here and we've

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<v Speaker 4>been great partners before, and Dave's like, I'm at the

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<v Speaker 4>Dream Center all week. We could take sandwiches here, So,

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<v Speaker 4>you know, not like it was a lot that we did,

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<v Speaker 4>but we brought a couple of hundred sandwiches a couple

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<v Speaker 4>of days to really feed the volunteers. And it really

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<v Speaker 4>was really an honor for us because seeing all those

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<v Speaker 4>hundreds of volunteers and people sorting the clothes and just

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<v Speaker 4>everybody putting everything aside to just know what they do

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<v Speaker 4>and to unify kind of purpose. To feel like just

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<v Speaker 4>that we were bringing a few sandwiches, I gotta tell

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<v Speaker 4>you a mint all that tragedy, it felt really really good.

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<v Speaker 4>So you guys should feel incredible for what you organized there.

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<v Speaker 4>And people were just the cars coming through. It was

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<v Speaker 4>really really amazing. And I know that the money is

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<v Speaker 4>still pouring in and Dave is an incredible guy and that's.

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<v Speaker 3>Great, and so we were really lucky that he was like, yeah,

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<v Speaker 3>bring some sandwiches by and come on and talk about them.

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<v Speaker 3>We know we're you know, we really appreciate it.

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<v Speaker 2>Well, we thank you for helping out that that effort

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<v Speaker 2>it's it's been big around here, so glad and again

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<v Speaker 2>people in the hallways talking about the sandwiches that you

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<v Speaker 2>guys left upstairs for everybody. So I can't wait to

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<v Speaker 2>get into one, but I can't do while I'm talking

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<v Speaker 2>to you guys.

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<v Speaker 3>Yeah, it's not great radio, so no, it's not our.

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<v Speaker 2>Adam and Shane, thanks for coming in. Eat Vesty dot

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<v Speaker 2>com is the website. Plan your party and then call

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<v Speaker 2>these guys and they'll they'll bring your sandwiches. Thank you

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<v Speaker 2>guys again, appreciate it.

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<v Speaker 3>Thanks for having all right.

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<v Speaker 2>I thought this was a great story and I had

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<v Speaker 2>never heard this before. Do you have any I who

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<v Speaker 2>Florence Hinton is. Florence Hinton in the twenties and thirties

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<v Speaker 2>was a pretty well known opera singer, to the point

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<v Speaker 2>where she met and married a guy named Charles Hinton,

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<v Speaker 2>and she, Florence Hinton, toured with their own artistic company

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<v Speaker 2>that performed in shows alongside orchestras and dancers and singers,

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<v Speaker 2>and they made the rounds in the Orpheum circuit, the

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<v Speaker 2>name given to a bunch of different theaters, of course,

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<v Speaker 2>including the Orpheum Theater here in La They played host

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<v Speaker 2>to vaudeville variety shows. Well, one night, Florence Hinton is

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<v Speaker 2>on tour in nineteen thirty six, and a kid comes

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<v Speaker 2>to the show. But the kid doesn't have any money

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<v Speaker 2>to buy a ticket. However, and this is one of

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<v Speaker 2>many questions I have about this story that makes you

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<v Speaker 2>question the veracity of it, but this kid is carrying

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<v Speaker 2>two squirrels with him, which he promptly trades for or

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<v Speaker 2>a ticket to go see the Florence Hinton show. Well,

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<v Speaker 2>not too long after that, that would have been nineteen

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<v Speaker 2>thirty six. Not too long after that, Florence Hinton loses

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<v Speaker 2>her voice and she couldn't carry on a singing career.

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<v Speaker 2>But these squirrels that she had exchanged for a ticket,

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<v Speaker 2>all of a sudden became a money making opportunity. So

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<v Speaker 2>she trained the squirrels to do a bunch of tricks,

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<v Speaker 2>including taking a bath on command and playing dead on command.

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<v Speaker 2>This is what one of the newsreels sounded like from

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<v Speaker 2>back in the nineteen fifties.

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<v Speaker 1>This is what you might call a squirrely story. Meet

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<v Speaker 1>Mss Florence Hinton of Grover City, California, who has trained

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<v Speaker 1>a small platoon of the bushy tailed little rodents into

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<v Speaker 1>amiability and a desire to please snookums.

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<v Speaker 3>Here is a motherly, little old.

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<v Speaker 1>Lady squirrel with quite a talent for baby city that's

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<v Speaker 1>holding a little baby doll. Now, all of this was

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<v Speaker 1>going well. She was making money.

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<v Speaker 2>She was making a tour around all over California showing

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<v Speaker 2>off these squirrels. One day she's at the KTLA lot,

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<v Speaker 2>and she's there because she wants one of the squirrels,

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<v Speaker 2>named Susa after John Phillips Susa to come out waving

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<v Speaker 2>a little tiny flag wagging its tail. But she was

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<v Speaker 2>told by the crew to take a step back so

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<v Speaker 2>that the cameras wouldn't see her. She tripped and fell

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<v Speaker 2>and actually hurt herself to the point where she couldn't

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<v Speaker 2>carry the big cage necessary for her squirrel act.

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<v Speaker 1>So she sued the.

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<v Speaker 2>Parent company of KTLA, Paramount Television Productions, for about thirty

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<v Speaker 2>two thousand bill thirty two thousand dollars for medical bills

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<v Speaker 2>and damages. She was awarded about fifteen thousand and a

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<v Speaker 2>half of what she asked for would have been about

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<v Speaker 2>one hundred and seventy five grand. Now, she kept performing

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<v Speaker 2>until the sixties. They said she ultimately faded into obscurity,

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<v Speaker 2>but her legacy lives on. In One Quirky Squirrel Act

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<v Speaker 2>continues to make waves In One Deeply Patriotic Day in

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<v Speaker 2>October of twenty sixteen, the National Archives and Records Administrations

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<v Speaker 2>turned it into a jiff that you could send via

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<v Speaker 2>social media.

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<v Speaker 1>Funny little story.

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<v Speaker 5>Damn Gary, that's cold.

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<v Speaker 2>You picked a day that Shannon wasn't there to discuss

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<v Speaker 2>Deli sandwiches.

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<v Speaker 1>Oh man, tell me you hate Shannon without telling me

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<v Speaker 1>you hate Shannon.

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<v Speaker 5>Good luck tomorrow when.

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<v Speaker 1>She gets back, buddy, you'll be fine.

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<v Speaker 2>No those because this was an unexpected outage, an unexpected absence. Today,

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<v Speaker 2>she had to have some just to get her root

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<v Speaker 2>canal fixed or something like that. In the meantime, it's oh,

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<v Speaker 2>eat Vesty, that's a eat Vesty dot com.

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<v Speaker 1>It's the sandwich Place. It's time for strange science.

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<v Speaker 3>Strange Sawyer.

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<v Speaker 5>It's like weird science, but strange.

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<v Speaker 2>The European Space Agency says that it's now monitoring an

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<v Speaker 2>asteroid about the size of a football.

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<v Speaker 1>Field that could hit Earth.

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<v Speaker 2>This asteroid is called twenty twenty four y R four,

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<v Speaker 2>estimated to have a one in eighty three chance of

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<v Speaker 2>a direct hit. I think they said that's about a

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<v Speaker 2>one point two percent chance of a direct hit, but

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<v Speaker 2>they do know when it would be. They say it

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<v Speaker 2>would be if it does hit Earth. Wednesday, December twenty second,

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<v Speaker 2>twenty thirty two. They said, most likely it's going to

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<v Speaker 2>be a near miss. The asteroid would pass within a

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<v Speaker 2>few thousand miles. That's considered a near miss astronomically speaking.

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<v Speaker 2>The Space Mission Planning Advisory Group, which is chaired by ESA,

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<v Speaker 2>will discuss the latest observations at a meeting in Vienna

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<v Speaker 2>next week. They said, if the impact risk is confirmed,

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<v Speaker 2>it makes official recommendations to the UN and they may

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<v Speaker 2>have to begin options for a new Bruce Willis Billy

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<v Speaker 2>Bob Thornton movie or a spacecraft based response to the

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<v Speaker 2>potential hazard.

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<v Speaker 1>Is the way they put it.

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<v Speaker 2>Doctor Simeon Barber is a space scientist and said we

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<v Speaker 2>shouldn't be overly worried, at least not yet. That's because

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<v Speaker 2>our early detection systems quite often overestimate the likelihood of

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<v Speaker 2>an impact with Earth. Just a couple of years ago,

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<v Speaker 2>NASA was able to smash a spacecraft into a pretty

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<v Speaker 2>big asteroid, a little bit larger than this one.

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<v Speaker 1>They say.

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<v Speaker 2>The dimorphose and successfully changed its orbit. Bill Nelson, administrator

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<v Speaker 2>of NASA at the time, said, all of us have

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<v Speaker 2>a responsibility to protect our home planet. After all, it's

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<v Speaker 2>the only one we have. This new asteroid, or I

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<v Speaker 2>should say near Earth asteroid is what they're calling it.

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<v Speaker 2>First spotted by a telescope in Chile right around Christmas time.

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<v Speaker 2>Since the start of January, they've been tracking the asteroid

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<v Speaker 2>to try to gauge its size and its movement and

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<v Speaker 2>see if they can calculate any better whether or not

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<v Speaker 2>it's going to actually hit the Earth. But again, right

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<v Speaker 2>now they say it's about a one point two percent

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<v Speaker 2>chance of clobbering into somewhere on the Earth, and that

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<v Speaker 2>it would be just before Christmas of twenty thirty two.

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<v Speaker 2>Put that in your calendar. I guess all right, Shannon's

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<v Speaker 2>back tomorrow. John Cobelt Show is coming up next, and

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<v Speaker 2>we'll see you tomorrow.

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<v Speaker 1>Stay dry, everybody, Oh love God much. Gary and Shannon.

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<v Speaker 1>You're watching it.

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<v Speaker 3>You're holding your breath.

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<v Speaker 1>We were, I know, I kind of got chills. I'm like,

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<v Speaker 1>come on, buddy, get all disturbed in the beginning.

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<v Speaker 4>But it's true.

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<v Speaker 1>You're down.

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<v Speaker 3>But you know, get back up.

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<v Speaker 2>You've been listening to The Gary and Shannon Show. You

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<v Speaker 2>can always hear us live on KFI AM six forty

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<v Speaker 2>nine am to one pm every Monday through Friday, and

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<v Speaker 2>anytime on demand on the iHeartRadio ap
