[00:00:05] [cooking montage]
Jen Nathan Orris: [00:00:05] This is Skillet, the podcast where we cook together and listen to each other. I’m Jen Nathan Orris.
Cass Herrington: [00:00:11] I’m Cass Herrington.
Jen Nathan Orris: [00:00:13] And welcome to Episode Three. So we’ve gotten a few questions about how we find our storytellers on Skillet.
Cass Herrington: [00:00:23] Maybe we should start there. Why exactly we call them storytellers.
Jen Nathan Orris: [00:00:27] Well, when we interview someone we usually go over to their house to make a meal. They’re so kind to us – they offer us water and make sure we have everything we need. Honestly, we’re their guests not the other way around.
Cass Herrington: [00:00:39] Sometimes we hear about these storytellers through friends and family.
Jen Nathan Orris: [00:00:43] People tell us, “Hey you’ve got to talk to my neighbor about her cake,” or “My friend makes the best Lebanese food.”
Cass Herrington: [00:00:49] We learn about other people on social media, and if we’re traveling to their neck of the woods, we ask if we can come over and cook.
Jen Nathan Orris: [00:00:56] We also talk to folks we’ve met over the years through our work as journalists, people who have great stories that we’ve interviewed about other topics.
Cass Herrington: [00:01:04] And that’s how we found today’s storyteller — Robin Reeves. So Jen how did you first meet Robin?
Jen Nathan Orris: [00:01:10] I’ve interviewed Robin a few times for stories about her family’s farm. The farm has an amazing history that goes back to the 1800s. Robin is a sixth generation farmer and has lived most of her life at Reeves Home Place farm in the mountains of North Carolina.
Cass Herrington: [00:01:25] Her farm was known for two crops that were prized in this part of Appalachia – tobacco and tomatoes, right?
Jen Nathan Orris: [00:01:30] Yep those were the main cash crops in the region and the Reeves family was pretty good at growing them. So good that when you’re driving out to her farm in Leicester, North Carolina almost all the roads are named after someone in the Reeves family.
Cass Herrington: [00:01:43] I wasn’t quite sure which Reeves road to take but the 1840s farmhouse with its big tobacco barn was a sign that I’d made it.
Jen Nathan Orris: [00:01:56] We went over to Robin’s house to hear about her grandmother – a feisty Appalachian woman who carried a pistol in her apron pocket. This kitchen holds a lot of history. It’s where the Reeves women prepared and shared meals for generations.
Cass Herrington: [00:02:10] When we told Robin about Skillet Podcast and asked her what she wanted to make, she told us about one of her favorite meals – chicken and dumplings.
Jen Nathan Orris: [00:02:18] If you haven’t had the pleasure of eating a warm bowl of chicken and dumplings, imagine chicken soup with fluffy little biscuits floating on top. Each bite has a little bit of dumpling, some broth, and tender chicken at the bottom.
Cass Herrington: [00:02:32] Making chicken and dumplings brought back a lot of memories for Robin. We talked about her family’s Appalachian foodways and how the farm teaches her about life and death.
Jen Nathan Orris: [00:02:41] Then she brought up a part of her life that we’ve never talked about before. I’ve spent hours visiting with Robin in her living room but I didn’t know about this daily struggle and how she works to overcome it.
Cass Herrington: [00:02:52] But before we get into all of that we have some cooking to do.
Jen Nathan Orris: [00:02:56] Take it away, Robin.
Robin Reeves: [00:02:58] I’m Robin Reeves and today we’re going to make chicken and dumplings.
Jen Nathan Orris: [00:03:01] You want to talk a little bit about this recipe and where it came from?
Robin Reeves: [00:03:05] It’s not really a recipe. It’s all up in my head. But it’s my Grandmother Flemmons, my mother’s mother. She was a cook. She would work in the tobacco fields or tomato fields until 11:30. She’d go home cook dinner for about 20 men, and she’d be back in the fields about one o’clock in the kitchen and be clean. She was an amazing woman. She had a twin sister, my Aunt Nan and they grew up here on Spring Creek. But grandmother, she turned out more food than any one person I could ever imagine. You know, this recipe is just from watching her, watching her make chicken and dumplings. She always had food on her table, no matter if you went at 12 in the afternoon, there was food for you to eat. If you were there at 6 o’clock in the morning, there was food for you to eat. She was just one of those amazing people that could do that.
Robin Reeves: [00:03:53] And I’ve already boiled out the chicken. So we have the broth over here on the stove. So we’re going to debone it because the chicken needed to cool a little bit so I could handle it to do that they boning process. And we just use the whole chicken. You know, I like the white meat and then I also like the dark meat for a little bit more flavor. So to get this we actually boiled the chicken in butter, salt and pepper, and water, of course, to get the broth. And it’s still pretty hot. So we’ll just take our time doing that.
Jen Nathan Orris: [00:04:26] Are you raising chickens these days?
Robin Reeves: [00:04:28] We do have a few, if we can keep the varmints from getting them. You know, my stepson Tyler, who helps farm, he just came up here and he’s like, “I got to get the live trap.” Something’s getting his chickens. He had one of those really pretty roosters, I can’t hear the name of it, but it had black eyes and feathers and the skin was black, also. It was beautiful and something got out last night.
Cass Herrington: [00:04:52] From dealing with the loss of animals, or varmint as you say, and right now you’re really gutting a chicken. Do you feel like farm life has primed you better, or kids growing up in this scenario, for dealing with death and talking about it?
Robin Reeves: [00:05:12] That’s a hard one because when it’s human death it’s something totally different than animal death. And I would have said when I was in my 30s or late 20s, y’all’s age, yes, I was very able to deal with it and it didn’t bother me. I mean, I still kill chickens and harvest them and all that. But I had two pigs out here. They were one of my closest friends, her daughter’s show pigs and I had bought them to put into the meat chain here because I knew how they had been taken care of. Couldn’t kill them. Sold them to two boys in Yancey County. So I talked to on of them the other day and he’s like, “They’re just sweethearts.” I’m like, yeah, he ain’t going to be able to kill them either.
Robin Reeves: [00:05:58] And then we’re going to make our dumplings. So what I do is I have a bowl that has a lid and I keep flour in it. And then we make a hole.
Jen Nathan Orris: [00:06:12] You’re gonna use all that flour?
Robin Reeves: [00:06:13] No, not using all that flour, but what I do is when I take the dough out I keep the flour just in there. So when I make biscuits the next time, the flour is in there and then I just do it ’til the whole bag of flour is done. This is the way my grandmother and mother both of always have always done it. So we will do that. And I am going to get the Crisco over here.
Cass Herrington: [00:06:38] Now would your grandmother have used Crisco?
Robin Reeves: [00:06:41] In her later years, yes she would have. In her younger years, no, she would have went out and as she had rendered her own fat. I mean, my grandmother she could kill the hog. She ate, I mean, they’d go kill ‘coons and she could fix raccoon. She was an amazing cook, you know. So when my mother was pregnant with me, she craved raccoon. So Grandma fixed her raccoon. You know? [laugh]
Jen Nathan Orris: [00:07:09] Now did you tell me once, is this the same grandma who carried a pistol in her apron pocket?
Robin Reeves: [00:07:15] Yeah, it is, the same one. Yeah, absolutely.
Jen Nathan Orris: [00:07:18] What did she use that pistol for?
Robin Reeves: [00:07:20] If there were snakes about she would she would shoot them, you know, because she had her chickens and if the snakes were trying to get the eggs and stuff. She would shoot them and just any kind of varmint that was around and she was an excellent shot. You know my grandmother Flemmon was left handed. So even during that time that was a struggle for people. But she was an excellent shot and she was a character.
Cass Herrington: [00:07:47] Do you consider yourself an Appalachian?
Robin Reeves: [00:07:50] Absolutely. But I guess more more than that, I consider myself a Madison County mountain woman. I mean you know that’s more of what I picture myself as, on one side of me. I feel like I’m a very mixed person and that’s something I try to be. You know. I want to be open to to every every nationality, every kind of person, that I don’t want to be closed in the walls of this house that I’m only Appalachian or I’m only a mountain woman or I’m only this because there’s much more out there than what that part represents. The parts of me are very different. You know, I consider myself a cattle woman in a part of me, I’m a massage therapist in another part of me, and all my friends say I’m a tree hugger in the other part of me. So you know there is there’s all that. Everybody used to laugh because me and my redneck friends we all got together in a cornfield and everybody brought their alcohol and stuff. Well, I always brought organic vodka and so they all laughed at me you know because they’re like, “Yeah and here is our tree hugger friend who thinks she’s a redneck.”
Cass Herrington: [00:09:05] Do you ever find yourself, particularly in this kitchen with all its history, having flashbacks,
Robin Reeves: [00:09:12] Yeah I have flashbacks a lot. Of course some of mine aren’t good because I do have PTSD also, so I have some not so good flashbacks. But yeah, there’s a lot of things in this kitchen that reminds me of course of my Aunt Mary. So as a kid there’s those things that you remember and then we’ll come over here and we’re going to get a glass. I don’t do anything and my mother never made biscuits with a cup of buttermilk or anything like that. We did handfuls and glassfulls. So we’re going to have a glass full of buttermilk.
[00:09:59] [pouring sounds]
Robin Reeves: [00:09:59] We’re just gonna put this in here. Then we’re just going to mix it.
[00:10:11] [mixing sounds]
Robin Reeves: [00:10:11] So what I’m gonna do is just take a spoonful. And I’m going to dollop it into the broth. We’ll do that until it’s all gone.
[00:10:25] [boiling sound]
Robin Reeves: [00:10:25] You don’t stir dumplings because it’ll make them soggy. You can rotate them, but you don’t stir.
Jen Nathan Orris: [00:10:34] There’s still so much flour in it.
Robin Reeves: [00:10:38] And you see, that will make the gravy.
Jen Nathan Orris: [00:10:40] Oh, cool.
Robin Reeves: [00:10:43] So now we’re just going to dunk them just a little bit to try to rotate them around. And so you want to keep on fluffy, but you do want to get them cooked through. And then we’re gonna take the chicken. Were just gonna add that back on top. And then hopefully, which it looks like it’s going to, the chicken will go to the bottom and the dumplings will stay on top. We’ll just rotate them around, and you know what, in just a minute we’ve got chicken and dumplings.
Jen Nathan Orris: [00:11:17] Robin had chicken and dumplings pretty much every time she went over to her grandmother’s house, especially in the winter. But during the summer, Robin’s grandmother cooked a feast – not just for her family but for the whole neighborhood.
Cass Herrington: [00:11:29] As a child, Robin’s life revolved around the tobacco crop. She planted it with her sister in the spring, and each fall, boys from the neighborhood came to help out with the harvest.
Jen Nathan Orris: [00:11:39] Tobacco was a major cash crop in this part of the mountains. The entire community came together during harvest season. The boys and men would work on one farm, go down the road, and work each field until the entire community had golden leaves of tobacco hanging in their barns.
Cass Herrington: [00:11:55] All that harvesting worked up an appetite.
Jen Nathan Orris: [00:11:58] And Robin’s grandmother not only worked in the fields, but it was also her job to feed the men. And she put out quite a spread.
Robin Reeves: [00:12:05] The table that we we had as a huge table, and I mean, there would be anything you could think about to eat. So like three of four meats, we’d have pork, we’d have chicken, we’d have beef. Then they would do tomatoes, cucumbers, green beans, corn, deviled eggs. We always had deviled eggs.
Jen Nathan Orris: [00:12:23] Then life changed in Western North Carolina. For 70 years the federal government regulated the tobacco market through a quota system. Farmers profited and it pulled many families out of the Great Depression. But when that government support ended in 2004, lots of people stopped growing tobacco or quit farming altogether.
Cass Herrington: [00:12:43] Without the tobacco to harvest, neighbors didn’t help each other on the farm as often. And there was no reason for the women in Robin’s family to cook a big feast every afternoon.
Robin Reeves: [00:12:52] Whereas now, you know, I mean, it’s not that. And the community’s not the same. Of course all of us kids, we’re all old. I mean, we still some of us hang out together so you know, but it’s not the same. You know, we lost a lot of that when we lost tobacco. You just lose a lot of the community stuff. You know, we’re losing farms every day. So you’re losing those things that hold communities together.
Jen Nathan Orris: [00:13:22] But Robin is determined to preserve this legacy. She’s finding new ways to have a profitable farm, like starting a bed and breakfast in the old farmhouse.
Cass Herrington: [00:13:30] With all the history in this house and on the land, Robin feels some pressure to preserve the family farm.
Robin Reeves: [00:13:37] It has survived seven generations. I’m hoping that it will at least be here for another hundred years to be home to more generations. You know, that’s the goal of any mother is to see your kids grow and blossom and bloom and always have a home to come back to if they need that.
Jen Nathan Orris: [00:14:00] So I remember you were telling me a while back about all the neighborhood boys who came to help with the tobacco harvest and with planting and how your house was full of life and food and noise. It’s quiet kind of quiet here right now.
Robin Reeves: [00:14:15] It is, of course now one of my true boys, he’s upstairs, he works third shift so he’s asleep. And the other one before y’all got here he’d like escaped out. And of course Reeves went to Chicago, so before all of that, it had actually gotten a little bit of life back in it. But now it’s like it’s really sad and quiet again.
Jen Nathan Orris: [00:14:34] Do you think of the farm as one of your children then?
Robin Reeves: [00:14:37] Yeah. And that’s one of my things were dealing with stress and one of the things that makes my life a little bit more stressful is because I will make sure it’s carried on for the next generation. And so yeah, you have to take care of it and tend to it. And that adds a whole lot of stress to my life, you know. So that’s what my sister and I, she was like, “Maybe we can help with some of that, you know, and if we can figure out how to financially make it all work, then maybe that will take some of those stress because I’m one of those a hold all this stress and and just knowing that mother is getting older and that I am the caretaker of a family.
Cass Herrington: [00:15:18] Like Robin said, caring for her family and the farm can feel really stressful.
Jen Nathan Orris: [00:15:22] But there’s something else in her life that troubles her. Something from her past that she struggles with every day.
Cass Herrington: [00:15:28] Robin tells us how she works through the pain and why it’s important to talk about things that are often stigmatized.
Jen Nathan Orris: [00:15:34] She also shares something new in her life that’s bringing her lots of joy.
Cass Herrington: [00:15:38] Just wait till you hear Robin’s laugh.
Jen Nathan Orris: [00:15:40] It’s so good.
Cass Herrington: [00:15:42] We’ll be right back with more after the break.
Cass Herrington: [00:15:47] Skillet is brought to you by… you.
Jen Nathan Orris: [00:15:49] We are blown away by all you listeners all over the world.
Cass Herrington: [00:15:53] But we need your help to keep Skillet going.
Jen Nathan Orris: [00:15:55] Would you consider writing a review on Apple podcasts or iTunes? It tells Apple to recommend Skillet to more people.
Cass Herrington: [00:16:03] If writing a review isn’t your thing, you can rate us as many stars as you like.
Jen Nathan Orris: [00:16:07] No matter what, please keep listening. We have five more episodes coming up. So tell your friends, tell your family, to check out Skillet.
Cass Herrington: [00:16:15] We’re already working on Season 2 so let us know about the great cooks in your life through our website: www.skilletpodcast.com.
Jen Nathan Orris: [00:16:23] And stay tuned for the rest of Robin’s story.
Jen Nathan Orris: [00:16:30] So how are our dumplings doing?
Robin Reeves: [00:16:30] I think our dumplings are done. See it makes the gravy. Would y’all like a bowl?
Jen Nathan Orris: [00:16:46] Yes, please [laugh].
Robin Reeves: [00:16:46] Get us spoons.
Jen Nathan Orris: [00:16:46] Here we go. This is so beautiful.
Jen Nathan Orris: [00:16:57] Mm hmm. Oh my gosh it’s amazing. You know, it’s incredible how much it reminds me of my grandmas matzah ball soup because it’s kind of all the same ingredients. Yeah that was very surprising for me to taste it, it was, like, this is like my home too.
Robin Reeves: [00:17:15] It’s funny how different groups of people, we all end up making the same thing, but it’s just a little bit different.
Cass Herrington: [00:17:23] Allright I’ll take my bite here. Robin, that’s so good. Like I’m imagining if I was sick, this is what I would want.
Jen Nathan Orris: [00:17:34] Does tasting this bring back any memories for you?
Robin Reeves: [00:17:39] Oh yeah, I mean, just the smell brings back memories of my grandmother’s house. And then just getting to do it for community fundraisers and then when we have the restaurant, you know, I’d do chicken and dumplins. So there’s a lot of memories of that, that it all comes back.
Cass Herrington: [00:18:00] At one point while we were cooking, you mentioned PTSD and I was wondering if there’s anything you feel comfortable sharing or explaining.
Robin Reeves: [00:18:10] It was through domestic violence. I’ve been married twice. I was with my first husband. I had to deal with that or I would have stayed in the house all the time. So I went and did cognitive therapy. You know, the cognitive therapy has been an amazing therapy for me. I would recommend it for anybody who’s suffering with PTSD because you have to push those boundaries. I mean, I was to the point I couldn’t go to the back of Ingles to get a jug of milk. I would go the convenience store if I needed milk. So it truly can can can cripple you.
Cass Herrington: [00:18:49] I appreciate you sharing that, it’s important that we that we talk about mental health.
Robin Reeves: [00:18:54] Mental health is very, very important to talk about. You know, I have I have a heart problem and I can go the doctor and it’s all out in the open. But it’s very hard to talk about PTSD without somebody judging you. They don’t judge me with my heart disease. They’re like oh how can I help you. You know, but we need to be that way with people with mental illness too because heart disease just affects me. Mental illness can affect all of us.
Cass Herrington: [00:19:21] Well, and you’re also a very striking testimony because you are a strong woman. You come from a line of strong women, your grandmother carried a pistol. So you know it affects so many people.
Robin Reeves: [00:19:38] Yeah, yeah, it does. And, you know, I carry a pistol too. And even though guns was part of what caused my PTSD, I still feel like that is something that I need to be able to do. I mean I need to be able to do it to protect my animals on the farm. You know, I need to be able to do like she did and I mean her life wasn’t easy by no means. I mean, my grandfather was an alcoholic. He was a hard worker very smart alcoholic, but that’s what ended up killing him. He died of cirrhosis of the liver before I was born. I mean I never got to meet him. So her life wasn’t, he went off to Michigan to work in the auto mobile factories there during the Depression and she had the girls and the farm to take her all her own. And you know, when Daddy went off to the army it just about killed a great-grandmother because he had taken so much care and time for her in her older years and I think that’s part of hearing those stories that instills family so much in me. You know, my dad he’s always, I mean from the time I was little, he’s like, “Promise me that when I get old, you’ll take care of me.” And that’s one of those things and then before he died [he said], “You take care of your mother as good as you took care of me.”.
Cass Herrington: [00:21:05] Just from observing you, the moments where you just seemed to glow the most was when you were talking about the boys. Where does that come from?
Robin Reeves: [00:21:15] Love for your children. I mean, family. That’s one of my my core values is my family. And even though my kids and their dad’s not together I still consider them my children. I mean I remember when we separated and stuff and I was like, “Well, what about my kids?” Because I wasn’t worried about Reeves, but getting to see the other ones. He’s like, “They will always be your children no matter what.” And that has come back and that is really true. They’re always your children no matter what. Yeah.
Cass Herrington: [00:21:54] Do you like to feel needed?
Robin Reeves: [00:21:55] Yeah, I think most people do. Maybe it adds a little bit of pressure to you, but I want them to all go out on their own and do their thing. But I also want them to all know that they have a home to come back to. You know that’s that’s important. That they can always come and have chicken and dumplins. Just like there was always food on my grandmother’s table, I want them to feel like, you know, because, see, the boys always like the dough. I mean you couldn’t even make biscuits because you had to make two batches because they eat the dough.
Jen Nathan Orris: [00:22:33] Eat it raw?
Robin Reeves: [00:22:33] Yeah. They still like raw dough. If you saw them then you will understand why food is important because they’re they’re big boys. But it’s important. I mean families just it’s a priority for me. Family is not always blood. It can be your friends, it can be whoever. I mean, it’s all in the connections you make with people.
Jen Nathan Orris: [00:23:00] And you’re making all these new connections with their bed and breakfast, right?
Robin Reeves: [00:23:04] Yeah, which is really cool. And I’m driving the Uber car, which is so much fun. Oh my gosh. I love it. I absolutely love it. This is the most fun I have had forever. When Reeves left, I was like, I have to find something to do with my time. Me and Reeves did everything together. We’d go to the breweries, whatever. We just did everything together. And I was like, I’m going to have to find something else to do. So I signed up for Uber, and with with my anxiety stuff, I’m like OK, you know me and the counselor, we had good talks over this. She’s like, “You can do it.” So I left counseling this past Tuesday. I had already signed up, but I had not like flipped the little button. So when I left there I was like, alright. And so I have been Ubering and I have met some of the coolest daggon people ever. I mean like yesterday I had a bachelors party. I had a group of them. But then yesterday morning I had four girls. One was from the Ukraine, one was from Germany, one was from China, and one was from Thailand. They’ve been working up at Blue Ridge Assembly in Black Mountain and it is just the most amazing experience.
Cass Herrington: [00:24:16] It makes so much sense. It’s like you’re being a caretaker for others in other ways.
Robin Reeves: [00:24:24] You know, it’s hard. I’s a struggle every day you know, pushing that button to go Ubering was was a huge thing. Dropping my son off in Chicago after the shootings had been there the week before, that was a difficult thing.
Jen Nathan Orris: [00:24:40] So you’re taking care of people, you’re taking care of this land, Is there anybody taking care of you?
Robin Reeves: [00:24:45] What is that? My counselor. She takes really good care of me.
Jen Nathan Orris: [00:24:53] So you have all these people kind of coming in out of your bed and breakfast. Do you try to teach them anything about cooking or the food traditions?
Robin Reeves: [00:25:02] No, actually I don’t. Just because that’s my space – the kitchen and that side of the house. And even though I’ve had people who who have wanted to, I really can’t cross that border. I mean, that’s one of those anxiety, PTSD things and I’ve had to make it, like that’s my space, you know. So if they ask questions, I’ll tell them that kind of stuff. Most definitely tell them and show them about the farm and stuff, but I still need my area, and the kitchen is probably more my area than my bedroom. That’s an important space to me because, I don’t even like my other family in the kitchen with me. I like to cook by myself. I mean, I don’t care if they’re around, but I don’t want them meddling in my dishes.
Jen Nathan Orris: [00:25:49] Well, thank you so much for letting us into your kitchen, especially. It means so much that you showed us how to make the chicken and dumplings and let us follow you around for for the afternoon. Thank you.
Robin Reeves: [00:25:59] Well, you weren’t trying to meddle in my stuff [laugh] so it’s all good.
Jen Nathan Orris: [00:26:04] I was going to offer to do dishes, but maybe you’re one of those people who like to do their own dishes.
Robin Reeves: [00:26:06] And the boys will come and finish off the chicken and dumplings. So yeah, they’ll sop the plates, so it’s all good.
Jen Nathan Orris: [00:26:16] Thank you.
Robin Reeves: [00:26:17] Thank you, I enjoyed it.
Cass Herrington: [00:26:18] Thanks, Robin.
Robin Reeves: [00:26:25] Mmhmm.
Jen Nathan Orris: [00:26:25] I could really go for some chicken and dumplings right now.
Cass Herrington: [00:26:28] Yeah it’s total comfort food.
Jen Nathan Orris: [00:26:33] Cass, you won Skillet Bingo! Let’s all fill in the square that says “comfort food.”.
Cass Herrington: [00:26:36] Glad I snuck that into the episode. Do I get a point for saying “Grandma?”
Jen Nathan Orris: [00:26:40] No, “Grandma” is not on this week’s scorecard, but play again in two weeks.
Cass Herrington: [00:26:45] While you’re waiting for the next episode, you can check out photos, transcripts, and extra content on our website – www.skilletpodcast.com
Jen Nathan Orris: [00:26:53] You can also find us on social media. We’re Skillet Podcast on Instagram and Facebook, and Skilletpod on Twitter.
Cass Herrington: [00:27:00] We have a few folks to thank for making this story possible. First, thanks to Robin Reeves.
Jen Nathan Orris: [00:27:06] Yes, thank you Robin. I love spending time with you and really appreciate you sharing your kitchen.
Cass Herrington: [00:27:12] I love it there too. If you want to learn more about Reeves Home Place Farm and Robin’s bed and breakfast, there is a link in our show notes.
Jen Nathan Orris: [00:27:20] And if you’re in Western North Carolina and want to have a super fun Uber ride. Let us know and we’ll hook you up with Robin.
Cass Herrington: [00:27:26] We’d like to say thanks to our digital producer Rich Orris. He’s also our audio engineer and helped us with this sweet setup.
Jen Nathan Orris: [00:27:35] Yep, we’re recording this narration in my closet.
Cass Herrington: [00:27:37] Super cozy.
Jen Nathan Orris: [00:27:39] And affordable!
Cass Herrington: [00:27:40] Drop us a line if you’re interested in sponsoring Skillet. We’d love to chat about ways your restaurant, company, or organization can help support the show.
Jen Nathan Orris: [00:27:49] Maybe we’ll get a real recording studio someday.
Cass Herrington: [00:27:52] That’d be nice. In the meantime if you’ve liked this episode we’d love it if you would spread the word. Please follow and share on social media and rate or reviews us Apple Podcasts so more people can know about Skillet.
Jen Nathan Orris: [00:28:06] Our theme song is by Podington Bear and our add music is by Ketsa.
Cass Herrington: [00:28:11] On the next episode of Skillet, you’ll meet a chef who calls himself the Culinary Evangelist.
Dan Wu: [00:28:17] I’m actually an atheist, but the evangelism is about the food and about convincing people and proselytizing and just being a zealot for food as a bridge to culture and understanding.
Jen Nathan Orris: [00:28:30] Hear more about that mission and save room for ramen on the next episode of Skillet.