0:00

I enjoy a nice glass of wine, but I

0:02

don't pretend to be an expert in wine. I

0:04

usually just want a wine that's high quality, delicious,

0:07

and not too expensive. And to me, that's Bogle

0:09

Family Vineyards. And here's the thing about Bogle. This

0:11

is a third generation family owned winery from California

0:13

that makes exceptional wines for about 10 bucks a

0:15

bottle. Bogle wines consistently earn best buy designations and

0:18

high ratings from wine enthusiasts. And let me tell

0:20

you something, the folks at Wine Enthusiast, they drink

0:22

a lot of wine. They drink a lot of

0:24

fancy expensive wine, and yet they still keep giving

0:26

great ratings to Bogle. And Bogle Vineyards

0:29

has so many different kinds of wine. Whatever your

0:31

mood, whatever you're eating, there's a wine for you.

0:33

They got this great Pinot Grigio that's crisp and

0:35

fruity, goes well with spicy foods, with fish. They

0:38

have a classic Chardonnay that's balanced, amazing, with a

0:40

pork tenderloin or butter chicken. I

0:42

like to take that Chardonnay and do what Jacques Pépin

0:44

taught me, a couple of ice cubes in your glass

0:46

of Bogle. If Jacques Pépin says it's okay, then it's

0:48

okay. And there's the Bogle Pinot Noir, refined

0:50

and elegant with bright fruit and about as food friendly

0:52

as red wine can be. You're not gonna believe it's

0:54

only $10. Neither will your

0:56

friends if you tell them. So

0:59

pick up a few bottles of Bogle, wherever you buy your favorite wines. Please

1:01

drink responsibly. Hey,

1:05

it's Dan here. This week's reheat is my

1:07

conversation with comedian Roy Wood Jr., one of

1:09

my very favorite comedians on the planet. We

1:12

first aired this episode back in 2019, and

1:14

he was still a correspondent for The Daily Show. Last

1:17

year he left the show. He was hoping to be the

1:19

permanent host of The Daily Show, but when he wasn't selected

1:21

for the job, he moved on. And by

1:23

the way, not that anyone asked me, but

1:25

they should have picked him. He was the perfect choice. Anyway,

1:27

he's now hosting a new podcast called Road

1:30

to Rickwood. It's about the oldest professional baseball

1:32

stadium in the country, which is in Roy's

1:34

home state of Alabama. Stadium has

1:36

deep ties to the Negro Leagues, women's suffrage and

1:38

the civil rights movement. The podcast launches on May

1:40

28th, so I hope you'll check it out. Now

1:42

if you have an episode you'd like us to reheat in

1:44

the future, send me a message at hello at sporkful.com. One

1:48

more quick note, there are only two spots left on

1:50

my culinary backstreet's trip to Italy. This pasta trip is

1:52

gonna take you to a lot of the same places

1:54

I went to on my research trip. You're gonna eat

1:56

pasta and roll with Katie Parla, eat spaghetti, ala sesina

1:58

and bari with me. gonna be delicious. You're

2:01

gonna learn a lot. Come hang out

2:03

with me in Italy. I need pasta

2:05

together. It's gonna be great. Get more

2:07

info and sign up at culinarybackstreets.com/sporkful. Okay,

2:10

here's my 2019 conversation with

2:12

Roy Wood Jr. This

2:14

episode contains explicit language. So

2:18

something I wanted to ask you about as we get warmed

2:20

up here. You

2:22

Instagrammed a photo of

2:25

chicken wings. And

2:27

you wrote, you can find everything you need to

2:29

know about a man with one question, ranch

2:32

or blue cheese. That's

2:35

it. So what can you

2:37

tell me break down these two personality types

2:39

for me. Anyone who

2:41

likes chicken wings with ranch

2:43

is a more calm person.

2:46

You're a considerate person. Blue

2:49

cheese is a selfish person

2:52

that only thinks about themselves and does

2:55

not care about the discomfort

2:57

that their breath is bringing to

3:00

everyone else at the party or

3:02

said function. Right. It's

3:04

a breath issue though. That's why those two. That's

3:06

the power move. Right. It's a power move. I'm

3:09

going to a party and I'm a funk up

3:11

my breath. And who wants blue cheese breath

3:13

in their face? Exactly. But

3:15

I eat blue cheese. You know

3:19

what? Because I

3:21

don't care about

3:23

your comfort. Today

3:26

on the sporkful I sit down with

3:28

Roy Wood Jr. He's a correspondent on

3:30

the daily show and a comic known

3:32

for his thoughtful and pointed observations on

3:34

race. Sometimes he uses

3:36

food to get a deeper issue. America

3:39

is basically a restaurant. America

3:41

is a restaurant that sells equality.

3:43

That's all it is. They serve

3:46

equality and some of y'all had

3:48

some delicious equality. It was good.

3:50

You had great service. And

3:53

some of us need to speak to a

3:55

manager. Coming

3:58

up Roy talks about why he's a man. He's

4:00

friendly service as why he

4:02

thinks the Confederate flag has

4:05

it's advantages. Stick around. This

4:10

is a sport Fall It's not for food

4:13

is it's for eaters. I'm damn passion and

4:15

seats we got shall we? obsess about food

4:17

for their more about people. I am really

4:19

excited for this one. Roy Would junior might

4:22

My favorite comedian in the world right now

4:24

is work isn't the same vein as com.

4:26

It's like George Carlin and Dick Gregory is

4:29

a social critic, a keen observer of people

4:31

and the country. He brings

4:33

that same sensibilities. his pieces on the

4:35

Daily Show like the one where he

4:37

looked into why Boston is perceived as

4:39

a racist city, You into a Red

4:41

Sox game. spoke with a group of

4:43

white fancy sword sports or or or

4:45

winners. Really? Damn. About

4:49

finally winning at the one

4:51

thing they were about. What

4:53

reset. This.

4:59

Is Atlanta as well as in

5:01

New York and San Francisco. And

5:04

then solid. Tampa

5:07

and then as a

5:09

bottomless Boston. right?

5:12

Grew up in Birmingham, Alabama is but

5:14

a decade touring the South and Midwest

5:16

cutting his comedy teeth. Now he lives

5:18

in New York with his girlfriend and a three year

5:20

old son. As I said, Roy

5:22

talks a lot about race in his work will

5:24

get to that part of the conversation, but he

5:26

also talks a lot about food. It

5:28

has new stand up special No One Loves You.

5:31

One. Restaurant figures very prominently.

5:34

Mcdonalds. Delicious! I'm sorry I know

5:36

me all that money now com

5:38

and so. What

5:41

else result that might make

5:44

was a substance of your

5:46

childhood and bring club. Like

5:51

Ronald Mcdonald, I have low fat. Make.

5:58

I wonder Mcdonalds? Ten

6:01

o'clock or so. whatever. Ten.

6:03

Thirty. And they started

6:05

the lunch menu while I was

6:07

there. So. It can twenty five

6:09

hour order a mic Gretel. And.

6:12

Then I ordered a Maghreb. And.

6:14

Then I went patiently over to my table. And.

6:17

I took them a griddle patties. And

6:19

then I put the Maghreb between the mic

6:21

griddle patties. you keep them a grin A

6:23

sausage in there. Now take the sausage out,

6:25

strip it down just just to the onions

6:28

in the meat. And then the

6:30

mic griddle bread and I call them Gribble.

6:32

It was mad tasty. Really, it

6:34

was okay. The. Sweet sweet sweet

6:37

jazz of sweetener Brain works against the sweeten

6:39

the barber got off against like been shudder

6:41

than they just didn't have lights. Not quite

6:43

but there's something there. Yeah I see why

6:45

they have to like beta test all these

6:47

sandwiches and of that us had to. Yeah

6:50

I have seen. Have you guys invented them

6:52

A griddle. Exclusively I he's

6:54

a slave or chemists. He also think I

6:56

visited the stuffed crust pizza. More

6:58

may not have is on

7:01

all. The

7:03

make when. Used to be on

7:06

the menu all the time for us, now it

7:08

comes and goes. Yes, there are different theories out

7:10

there. roy for why it's not a permanent menu

7:12

item. I want to read the lead in theorists

7:14

you and I want you to tell me which

7:17

when you think is right I've heard one of

7:19

the which when have you heard I've heard the

7:21

price of Port St One or what I've read

7:23

the price of pork goes up and down as

7:26

unreliable so they don't think the can't make money

7:28

and are all the time the way for the

7:30

price to drop and they move in and buy

7:32

a bunch. And an immigrant good visiting. Rig River

7:34

has. Well as a letter and ray rice. that's

7:37

one theory or guess the other. Unless there is

7:39

kind of an obvious one like that, it's just

7:41

artificial scarcity. They're just doing it for marketing. They

7:43

could do it all the time, but they don't.

7:46

For Christmas season and some rare like that pumpkin

7:48

spice latte or whatever you do pumpkin spice on

7:50

the top rate is most is sugar. and

7:54

the other periods is that the why

7:56

i hadn't heard that is interesting is

7:58

that it's not actually that popular It

8:01

was on the menu full time from 81 to 85, four years. It

8:05

was on the menu full time again from 94 to 2005, 11 years.

8:10

Really? And you

8:12

would think if it was that popular, they would have found a

8:14

way to keep it on the menu. And

8:16

so maybe it's that it's not that popular,

8:18

but that it has a small but intense

8:20

following. So by doing it this way, they

8:23

maximize profit. Magrib is the

8:25

arrested development of sandwiches. Yes,

8:27

yes, exactly right. Some

8:29

of them love to critically acclaim, but the

8:31

ratings just never quite did what they did.

8:34

Exactly, exactly. I

8:37

think it's that. For

8:39

the record, McDonald's official explanation for the Magrib's

8:42

elusiveness is just, hey, that's just how we

8:44

roll. We like to change up the menu

8:46

with limited time offerings. But

8:48

that answer hasn't stopped many of us from speculating.

8:51

Another fast food issue that gets Roy very

8:53

worked up. In recent years, a lot

8:56

of the chains have started charging for extra sauce.

8:58

You want more than one sauce with your chicken nuggets? Well,

9:01

that'll be an extra 25 cents. I

9:04

want to tell you a story. Okay. Because

9:06

you talk in your special about how, you

9:08

know, they only give you one sauce. They

9:10

charge for extras. Mm-hmm. Didn't always

9:12

do that. Today, as

9:14

a test, I went into McDonald's. I

9:16

ordered a 10-piece McNugget. And

9:19

I tried to see how many sauces I could get. I

9:25

convinced them to give me three sauces for

9:27

free. And then after

9:30

I had paid and I had the bag, I said, oh, I'm so

9:32

sorry. I was very nice in asking, of course, but I said, oh,

9:34

so sorry. Can I also, I also wanted to try this one and

9:36

that one. I walked

9:38

out of there with six sauces.

9:40

You robbed a bank. $48

9:43

worth of sauce. You

9:46

got away with it. That's right, for free. Yeah.

9:50

It's one of those things that's always struck

9:52

me as funny because I really think sauce

9:54

enforcement boils down to how happy

9:56

that employee is with their job. Mm-hmm. You're

9:59

going to get more the last night shift to they don't

10:01

care. They. See if is where

10:03

the career people are. All

10:06

my thousand employees. I.

10:08

Appreciate the fact the fast food employees

10:11

are rude. Elijah. Releases

10:13

from the heart. Of

10:16

people to nice now. You got to

10:18

these doors and but hey how you do with are

10:20

you to. Stay for two. People

10:24

want to be your friend or get fired for

10:26

not to begin with when you think it is

10:28

the sentencing. Years ago nobody spoke as you would

10:30

you witnessed or now. All of a sudden everybody want to

10:33

get. That

10:35

mandate never be mad to. The grocery

10:38

stores have too many questions that to read. This

10:41

on the back. To

10:45

be. Money,

10:47

You. For

10:51

hims. I.

10:56

Know the my annoyance with. polite,

10:59

Service is rooted in

11:01

my own. Inequities.

11:04

In my own and abilities to

11:06

trust people and question and it's

11:08

constantly and as probably on his

11:11

deep enough least some light. People.

11:14

I thought were cool turn out to not

11:16

be cool. Own various different stages of my

11:18

life. Go and all We back to my

11:20

child. And. Sanford's

11:22

some of the reason why you like

11:24

stores and restaurants where their of the

11:26

services that are more brusca that you

11:29

like Honesty you like known where you

11:31

stand with people Yes. That's

11:33

also why you may have made

11:35

her argument that there may be

11:37

certain advantages to having Confederate flags

11:39

around his. yes, yes, like that

11:42

was in world's Bits Words: October

11:44

Like everybody wants to get the

11:46

Confederate flag down and take it

11:48

down. A good reader flat. Okay,

11:50

that's what I'd agree with. all

11:52

that sentiment. But. Now.

11:55

How. You gonna know who the dangerous white

11:57

people are? what's to symbol

11:59

let say all you want

12:01

about the Confederate flag but when I see it hanging

12:03

at a gas station I know that's not the place

12:05

to get gas. Which

12:08

was the basic, that was the basic joke. Yeah. But it's

12:10

it's true it's about knowing I

12:13

want to know as quickly as possible

12:16

what ideals you represent and who you

12:18

are as a person whether we're working

12:20

together whether we're drinking partners or we're

12:23

good friends or whether it's

12:26

just you bringing me a soda. Because

12:28

you know I've performed on stages where a Confederate flag

12:30

is chilling right off there in the cut and you

12:32

don't know it until you pull up to the venue.

12:36

You gotta go ahead oh yeah sorry sorry

12:38

man we'll take that down real quick. That

12:42

doesn't exactly solve the problem. No it doesn't

12:44

but you're here to do a job. Your

12:46

job is to tell these jokes for $75.

12:48

Now you can decline doing it but the

12:50

person who books this room that's racist books

12:52

70% of your work on the road because

12:54

they're the biggest southern road booker in comedy.

12:57

So do you want to take

12:59

a stand or do you want to make your money and build

13:01

your career and just deal with this and keep it moving. And

13:03

so that's the constant choice you're

13:05

always having to make as a black comic

13:07

or black I would imagine a black performer

13:09

in this stuff. I remember doing

13:11

a gig in Pine Bluff

13:13

Arkansas it was like a biker

13:16

bar and it was all

13:18

white bikers and doing like a

13:20

comedy night or whatever. And I instantly

13:23

felt novelty-ish when

13:26

I was there and then they had a

13:28

black there was one black biker in the

13:30

group and he's

13:33

like playing the piano. It's just a weird

13:35

get-out vibes type situation

13:38

and so after the show after they paid me they

13:41

kept at like they booked us at

13:43

some Motor Lodge or whatever. Alright man

13:45

well go ahead so now you're staying

13:47

at the hotel right and this

13:50

motherfucker this guy he asked me one time too many

13:53

that I kept confirming that I'm going to

13:56

be at the hotel then he

13:58

started asking times and You're

14:00

asking me about where I'm gonna be and

14:02

when. Strike one, strike two. I

14:05

got my fucking car and drove to Memphis and I stayed in

14:07

Memphis and spent half of my $75 in

14:09

a hotel room, because I just don't know. And

14:12

it ain't worth saving $40 to find out. Coming

14:15

up, Roy's dad was

14:18

a famous journalist and radio host

14:22

in Alabama. He

14:32

covered Dr. King's marches. He was a big deal.

14:35

But at home, great father,

14:38

terrible husband. Roy's

14:40

dad passed away when Roy was a teenager.

14:43

When we come back, Roy tells us what he

14:45

learned from his father about food and

14:47

how it affects his own approach to parenting today.

14:51

Stick around. Time

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19:01

Hey if you want to hear what I'm

19:03

eating and reading every week, sign up for

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We're only going to send you really

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sporkful.com/newsletter. Thanks. Now

19:34

back to this week's reheat. Now

19:39

back to Roy Wood Jr. Before

19:42

we return to our conversation, I want to give you

19:44

a bit more of a taste of Roy's new stand

19:46

up special, No One Loves You. To

19:48

accept somebody else's truth, you got to be open

19:51

to learning their perspective on their walk through this

19:53

country and people are like learning

20:00

that's what's really that's what it really boils down

20:02

to in America we don't like learning you don't

20:04

get to learn new stuff that means you got

20:06

to sit and read especially if you ain't in

20:08

school no more you got to enforce yourself to

20:11

learn with somebody else is going through and we don't

20:13

like learning we hate

20:15

learning new stuff we'll name like update not

20:17

cell phone that's

20:20

how much we hate learning new stuff you

20:23

got a damn thousand dollar phone in your pocket

20:25

right now every week

20:28

your phone send you a message and be like hey

20:30

man if you hit this button

20:32

I'll be a better phone and

20:36

what we do that maybe later

20:41

as I said Roy lives in New York now

20:43

with his girlfriend and their three-year-old son but

20:45

he grew up in Birmingham Alabama still considers

20:48

that home his Twitter profile

20:50

says bury me in Alabama NYC

20:52

until then here in our

20:54

studio we asked guests to sign the wooden table when

20:56

they come in Roy drew a

20:58

picture of Alabama with a big star where

21:00

Birmingham is you did

21:02

a thing for a local Alabama website or

21:04

the paper there where you you tick through

21:06

some of your favorite spots to eat when

21:08

you're back in Birmingham correct and and we

21:11

can do this kind of rapid fire style here

21:13

okay my Lowe's burger

21:16

you said my Lowe's gives you extra

21:18

meat at random inside the burger what

21:20

does that mean extra meat at random

21:22

there is an inconsistent amount of

21:25

extra meat that they give you

21:27

yeah there's a patty and

21:30

then on top of that patty is like

21:32

half of another patty or a

21:34

quarter of a patty or a third

21:37

of a patty but broken up evenly spread

21:39

out on top of the patty so it's

21:41

like it's a great it's like it's

21:44

an almost double cheeseburger it's the only way

21:46

I can describe it and so and so

21:48

different bites have different thicknesses and there you

21:50

go exactly well that's interesting

21:52

because one of the things I think a lot about

21:54

is like in any food like bite consistency versus bite

21:56

variety like some foods you want every bite to have

21:59

the exact same range You chose the same whatever

22:01

other foods you kind of want a surprise You

22:03

know, yeah, this is for sure variety. You always feel

22:06

like oh, they snuck and gave me Little

22:08

extra meat. I wonder if they didn't know

22:12

Next one on your list that I want to

22:14

ask about fried chicken at Publix, which Publix is

22:17

known as a supermarket Yeah, that's not a grocery

22:19

store, right? But you eat the fried

22:21

chicken while you shop There's

22:23

days. I'm not judging. I want to

22:25

be clear The reason why I picked this one out and

22:27

was curious to talk to you is because when I lived

22:29

in Chicago The jewel Oscar supermarket

22:31

near me had fried chicken Mondays and

22:33

they would give away free fried chicken

22:36

They had a woman with a platter of fried chicken going

22:38

up and down the aisles giving away drumsticks So

22:41

I always did my grocery shopping on Mondays You

22:43

can believe it and I would have learned though

22:45

is that it is very hard to drive a

22:47

shopping cart and eat fried chicken Oh, I'm sorry.

22:49

Oh How

22:52

for those carts already have a busted wheel I'm

22:54

eating wings too easy to eat You

22:58

take the wing you break it off into a branch on

23:00

a flat and then you just work that flat with one

23:02

hand And then the trick you have

23:04

to lean down and you put your forearm on

23:07

the cart Oh you drive with your forearm.

23:09

So from your elbow to your wrist It's

23:11

actually making contact with the cart and

23:14

that's the proper fried chicken and shopping technique

23:16

And you use your free hand to choose

23:18

your item so that they don't all have

23:21

grease prints. That is brilliant One

23:23

more from your list cobbler and

23:25

mrs. Bees on fourth. What is

23:28

the ideal ratio of peach to

23:30

cobbler? Oh, man. I Am

23:33

a pro crust Person when

23:35

it comes to cobbler, I honestly don't need

23:37

the peaches. I just need a little

23:39

bit for moisture and flavor. I would

23:41

say 70 30 crust Okay

23:45

peach ratio Most

23:47

cobblers don't do that. I like it's to the point now

23:49

where if I see cobbler in certain places If

23:52

the pan is too deep I won't

23:55

even order it because I know already you're gonna

23:57

give me a scoop and I

23:59

can see the amount of feeling that I'm gonna

24:01

get in relation to the crust that's only

24:03

on the top and there's no inner dough

24:06

added bread in there. It's a bad ratio.

24:08

Too much mushy stuff, not enough crispy stuff.

24:10

And I can't tell you to scoop shallow

24:12

because then somehow I'm the jerk and then

24:14

you won't say anything and then I'll go

24:16

on Twitter and three weeks ago, Roy Wood

24:18

Jr. was in here trying to be a

24:20

diva about the top. I told him to

24:22

kiss my ass. Don't ever watch the Daily

24:24

Show. And then I'm

24:26

a jerk. Right, right. And all I wanted was

24:29

more bread than a filling. I've

24:31

also worked in food. I

24:33

worked in food service. It's the

24:35

only job I've ever had from 15 until

24:38

I think 23 when I left Golden Corral.

24:40

You did Baskin Robbins? That was the first

24:42

one. Shoney's? Yeah. Golden Corral? Yes, sir. Which

24:44

was your favorite? Oh, my

24:47

favorite? My favorite

24:49

to work was Golden Corral. My favorite to

24:51

eat was Baskin Robbins. Why was Golden Corral

24:53

your favorite to work? The camaraderie with the

24:55

co-workers. It was like there was always like

24:57

eight or nine servers. It was also around

25:00

the same time I started doing stand-up comedy.

25:02

So each table that I served, I

25:04

was trying to joke out that I

25:06

would eventually do in an open mic.

25:08

So each table became an individual focus

25:10

group for my stand-up. So it

25:13

was I was always excited to go to work if

25:15

I had a new joke because I worked that joke

25:17

for eight hours. Eight hours

25:19

straight, four people at a time, worked

25:22

this joke, they tag it with their own

25:24

opinions on the issue. And sometimes I'd leave

25:26

work with a five new minutes of jokes.

25:29

So it sounds like when you're

25:31

a customer in a store or in

25:33

a restaurant, you don't love the overly

25:35

solicitous service. I enjoy a

25:37

base-level interaction. To me, that's enjoyable. It's like

25:40

the Uber driver who doesn't talk too much.

25:42

Right. Here's where I'm going to contradict myself. If

25:46

I'm out and I'm with my girl and my child

25:48

and we're all out as a family and

25:51

a waitress stops to interact with my son,

25:53

I instantly love

25:55

that because without

25:58

whether they know it or not, When

26:00

you interact with a child, you're

26:03

giving him more data and more

26:05

of an

26:07

analysis of people in the world, especially when

26:09

a stranger is nice to my son. I

26:14

want to make sure that he walks through this

26:16

world not knowing that everyone's not to be trusted.

26:18

There are plenty of good people, so I don't

26:20

want him to be leery

26:23

of people. You don't want him to inherit

26:26

your mistrust. But

26:28

with working at the Daily Show,

26:30

where once you hear about

26:32

the death threats that some of the other correspondents

26:34

have received in the past for pieces that they've

26:36

done that have stirred the pot,

26:39

I would be a fool to walk

26:41

through this world and think that every single

26:43

person on the sidewalk means to be well.

26:46

They do not. I've seen the

26:48

tweets. So

26:51

I have to carry myself differently in

26:53

this world, but I do not

26:56

want that for my child. I do not want

26:58

him to have

27:00

that, because you gain

27:02

a lot more through trusting people

27:04

and being open in this world

27:07

than you ever would from being closed off.

27:11

And I get the impression that your father

27:13

worked a ton. I know that he was

27:15

a very well-known figure, especially in Birmingham, and

27:18

during the Civil Rights Movement, he worked as

27:20

a journalist, and that he

27:22

worked a lot, wasn't always around all

27:26

that much for you. And

27:29

I wonder how that and how your

27:31

relationship with him has translated

27:33

into you not wanting a mistrust

27:35

of strangers, mistrust of others for

27:37

your son. Yeah, I think

27:40

that's – I

27:42

think more importantly, it's my son having a trust

27:44

in me. I think my father – for

27:47

a quick summary for listeners, great

27:51

father, terrible husband Is

27:55

probably the best way to simulate how I

27:58

choose to see him. But.

28:00

Then I look at. Some.

28:03

Of the choices that he made, When.

28:05

I was a child. an elegant. Those choices

28:07

and I know I'll I would never

28:09

do that for my kids. I would. Probably.

28:12

Do something different okay within. Let me make

28:14

sure my son knows what love from a

28:17

man. Feels. Like let me let

28:19

me make sure he knows. That.

28:21

First and foremost. And

28:24

are you cook for your son a

28:26

lot? Especially breakfast. Did your dad cook

28:28

for? you know, know my Dad. We

28:31

were. My dad's thing was groceries. You

28:33

know my dad. He'd see someone who

28:35

taught me about doing the math on

28:37

half gallons vs. gallons of milk and

28:40

figure it out what's the better value?

28:42

And looking at this on this date

28:44

like right down to waiting for bread

28:47

the day before. The. Brits of

28:49

Bread comes in on Monday by bread

28:51

on Sunday because it knows days the

28:53

grocery stores will lower the price. You

28:55

know? I learned a lot of those

28:57

strategies for my father became a father

28:59

also. Ah, Damn.

29:03

And ever thought about that. My.

29:05

Father also if he was if he was

29:07

awesome asshole shit. For

29:10

you know we could sue or month to.

29:13

When. He finally came back to our hi

29:15

Debbie days. My dad's went on how heavy

29:17

weapons. And. When

29:20

he came back to the house that first day back

29:22

in the house. It was

29:24

a truck full of groceries from

29:26

Piggly Wiggly and it had all

29:28

my favorite foods Max. Trump.

29:31

The skill to the brim with his

29:33

junk food and that may everything. Okay,

29:36

light, light, You know in that moment.

29:39

I. Didn't. I didn't

29:41

get that it was emotional bribery.

29:45

As bribe would food. To.

29:48

Forget. What? Had happened.

29:51

That. was cool he was the coolest

29:53

person at yeah get a proper root

29:56

beer yeah it's an eeg ot go

29:58

wait a minute rice motherfucker

30:00

you was that was a

30:02

bribe so

30:05

what's real after that what's real on some

30:07

trust shit who's

30:09

real so

30:12

now as a 40 year old father

30:15

I know that if I do something

30:17

with my child and

30:20

I feel bad about what happened I will

30:22

never bribe him I'll never bribe my way

30:24

back into his heart so

30:27

that's that's the type of stuff that

30:29

I have to like try to make

30:31

sure that I'm doing with my son

30:34

and also teach him why gallon the milk is

30:36

always a better buy half

30:42

gallons is for suckers or for people who need

30:44

the compact space you're paying for

30:46

the price of needing more real estate in your

30:48

fridge get the gallon always get the gallon Roy

31:02

says in Birmingham he'll always be his

31:05

father's son for a long

31:07

time he wanted to escape that shadow to

31:09

be known not just regionally but nationally now

31:12

he succeeded but as he

31:14

said in one interview ironically here we

31:17

are 20 years later and I'm a black

31:19

man given commentary to people about the state

31:21

of the black condition which is

31:23

exactly what my father did only with no

31:25

punch lines that

31:27

role role the commentator social critic

31:29

that person isn't usually the one

31:31

in the middle of the action they're

31:34

watching the people in the middle of the action that's

31:37

where Roy likes to be I

31:39

asked him about a tweet of his where he

31:41

wrote I'd love to do a personality profile on

31:43

people who like working a grills or in a

31:45

party and see how many are introverts running

31:48

the grill keeps you party adjacent but

31:50

away from everyone I'm

31:53

a grill man at most parties You

31:55

give you something to do where you're not forced

31:57

to interact too much. I'm not I'm not I

31:59

Can. Escape. It

32:01

gives me and out because no matter

32:03

what we're talking about I am. I

32:05

guess I'm not grill and checked his

32:07

real quick and group. I've never been

32:09

a party guy, have never been the

32:12

life of the party. Ah, just-is not

32:14

my personality and I've never been a

32:16

type of person to be able to

32:18

go out and to speak or is

32:20

matic with strangers which is odd considering

32:22

my occupation right? So how do you

32:24

square those two things like that? Onstage.

32:27

This just switched it flips and

32:29

also on stage I consoled conversation.

32:32

If. I'm at a party. And

32:35

a topic started drifting into something I'm not

32:37

comfortable talking about. I ate all. and and

32:39

as you about. If.

32:41

I'm just here and I'm just standing. I.

32:44

Have no escape whereas if I'm on the

32:46

grill you can just gonna hang and second

32:48

is gonna get to choose. Who

32:50

you can? I want to hang which is a

32:52

big advantage that children have because children can just

32:54

walk have been a spot and just got our

32:56

like you and just won't come around you. But.

32:59

As an adult, it's. Will. That

33:01

died in. Talk to me right? What is

33:03

prob right? right? right? And I'm not avoiding.

33:06

You know it exists. If I had to

33:08

choose. I. Want to be where

33:10

people are but also want to be a

33:12

little bit out to the siren. Canada's observe.

33:23

Such Roy would junior of his new stand

33:25

up special is Cause No One Loves You

33:27

is also correspondent on the Daily Show and

33:29

host of the Comedy A storytelling show. This

33:32

Is Not Happening. Find all those on Comedy

33:34

Central. Issue

33:36

is produced by me along with our

33:39

senior producer and say any associate producer

33:41

know fan well I and our Aeterna

33:43

Tiana Palmer. The show is mixed by

33:45

Jared O'connell music help from Black Label

33:48

Music is fourth was a production of

33:50

Stitch are are executive producer. A Christian

33:52

and and Jenny rattle it. until

33:54

next time I'm damn past and

33:56

I'm Brett Smith from Dose and

33:58

Alabama reminding used. Eat

34:01

better and eat more better.

34:11

The team that produces the Sporkful today

34:13

includes me along with managing producer Emma

34:15

Morgenstern and senior producer Andres O'Hara. Our

34:17

engineer is Jared O'Connell. The Sporkful is

34:20

a production of Stitcher Studios. Our executive

34:22

producers are Nora Ritchie and Colin Anderson.

34:24

Until next time, I'm Dan Paschke. 1,

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