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JES TANTALO cares about food. as the resident chef of the EAST END MARKET & the co-owner of EMMABEAN its her mission to help change your tastebuds & the way you see food. but, she is in no way a food nerd. she’s smart, funny & a blast to talk with.
in this weeks episode we talk this stuff & more:
the popes hat vs. a chef hat, which is cooler?
making small talk while there’s a dick in your back.
paris & the hunt for the perfect strawberry.
having the blues in 3rd grade.Continue Reading …
Hey baby!
In this episode we get a visit from a man who runs a cemetery that bring Tim a bunch of 40s. We also discuss how we are the number 1 anti Maine podcast, how massaging a cow can put your kid through college, and Big Tim Rescues 2 girls from being stranded on the side of the road.
Thanks baby! Leave a pebble on my truck!
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This episode’s tidbits are recordings from the PFT Media and Get Rad Records event! Audio is surprisingly fantastic!
hello please in this episode Lady Raptastic reveals her new cleanse business that involves the pool water collected from the home’s of rich white people. Plus some serious talk about Donald Glover’s This is America and modern black culture.
We celebrate the kickoff of American Craft Beer Week at Crooked can Brewing Company drinking beers with Charlie Bowie of Poking the Bear, we also talked with AJ from 81 Bay Brewing and Stu from Crooked Can.
In episode 22, Dan Parrella is joined by fellow teacher Clayton Phillips to talk about the history of Florida. After some Avengers: Infinity War talk, Dan and Clay talk about Andrew Jackson and the Trail of Tears, Ponce De Leon, the Barber-Mizel Feud, the importance of the railroad, Sanford’s past significance, Henry Flagler, Dr. Phillips, the specific history of Orlando street names, what St. Louis has to do with Disney and orlando, the I-4 Dead Zone, Florida’s racist history, and so much more! Enjoy!
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Email the show at DevilsInTheDetailsShow@gmail.com!
episode 137 – hiney wiping games & the blind, big ass mom purses, hand crank pencil sharpeners & really, really good food – a conversation with jes tantalo
