B&T Extra: Greg Warren Warren report Velveeta

Summary

Comprehensive Summary of "B&T Extra: Greg Warren Report on Velveeta"

Release Date: March 6, 2025
Podcast: The BOB & TOM Show Free Podcast | Cumulus Podcast Network

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Introduction

In this episode of "B&T Extra," hosts Christopher and Tom delve into a unique segment featuring comedian Greg Warren’s report on Velveeta. This detailed exploration covers the history, composition, cultural impact, and modern applications of Velveeta, intertwined with the show's signature humor and insightful discussions.

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History of Velveeta

Greg Warren begins by tracing Velveeta’s origins back to 1918, focusing on Emil Fry, a "cheese genius" working for the Monroe Cheese Company in New York’s Hudson Valley. Emil was tasked with solving a significant issue: the high volume of wasted Swiss cheese wheels damaged at their Pennsylvania facility.

Greg Warren [06:52]: “Emil was a cheese genius.”

To address the waste, Emil experimented with salvaging broken cheeses, leading to the creation of Velveeta. After two years of meticulous work, Emil achieved a breakthrough by adding whey protein and milk protein concentrate, which allowed Velveeta to melt smoothly without oil separation—a common flaw in traditional cheeses.

Greg Warren [07:03]: “He got that consistency right. And it was a breakthrough, guys. It was huge.”

Initially, Velveeta did contain real cheese, blending Colby Swiss and cheddar. However, over time, its composition evolved.

Greg Warren [07:57]: “Velveeta is not real cheese. At one time, back then, it did contain real cheese.”

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Evolution and Composition Changes

In the decades following its creation, Velveeta’s formulation changed significantly. By the 1980s, the product no longer relied solely on real cheese. Instead, it included whey protein, milk protein concentrate, milk fat, and preservatives, making it a shelf-stable cheese product.

Greg Warren [08:00]: “Even in the 80s, I think their little jingle was Colby Swiss and cheddar blended all together or something like that.”

This shift marked Velveeta’s transition from a traditional cheese to a processed cheese product, allowing it to maintain a longer shelf life and consistent meltability.

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Government Classification

In 2002, regulatory changes forced Velveeta to be reclassified from a "cheese spread" to a "cheese product." Greg debates whether legacy products like Velveeta should be exempt from such reclassifications.

Greg Warren [14:22]: “They’ve been called cheese for all this time. Let them just call themselves cheese. I don’t know.”

This reclassification reflects broader regulatory trends impacting processed foods, emphasizing transparency in food labeling.

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Cultural Impact and Unconventional Uses

Velveeta’s influence extends beyond the kitchen. Greg highlights some of the brand’s quirky ventures, such as Velveeta hair dye and attempts to create a Velveeta martini—though the latter did not gain popularity.

Greg Warren [09:00]: “They did a Velveeta martini, too. That I, as I understand, did not work out so well.”

Additionally, an interesting tidbit emerged when strippers at a Los Angeles club adopted the stage name Velveeta while attempting to unionize, adding an unexpected layer to the brand’s cultural footprint.

Greg Warren [11:43]: “There you have it.”

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Modern Applications and Uses

Velveeta remains a versatile ingredient in contemporary cuisine. Greg discusses its primary uses, including:

• Macaroni and Cheese: A household staple, appreciated for its creamy texture and consistent melt.

  Greg Warren [13:17]: “A lot of people use it to make fudge.”

• Dips: Popular in nachos and other snack recipes, Velveeta serves as a reliable base for creamy dips.

• Innovative Recipes: From Velveeta-dipped items to experimental dishes like cheese-infused fudge, the product’s adaptability continues to inspire culinary creativity.

The hosts engage in humorous exchanges about unconventional uses, highlighting both the utility and the limitations of Velveeta in various recipes.

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Shelf Stability and Packaging

A significant advantage of Velveeta is its shelf stability. Greg explains how the addition of preservatives and specific proteins allows Velveeta to remain stable without refrigeration, contrasting it with traditional cheeses.

Greg Warren [14:59]: “It is shelf stable, Christy, is what we call that in the grocery business.”

This quality makes it a convenient option for consumers, reducing the need for refrigeration and extending its usability.

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Notable Quotes

• Emil Fry’s Ingenuity:

  Greg Warren [06:52]: “Emil was a cheese genius.”

• Breakthrough in Consistency:

  Greg Warren [07:03]: “He got that consistency right. And it was a breakthrough, guys. It was huge.”

• On Velveeta’s Authenticity:

  Greg Warren [07:57]: “Velveeta is not real cheese.”

• Government Classification Discussion:

  Greg Warren [14:22]: “They’ve been called cheese for all this time. Let them just call themselves cheese. I don’t know.”

• Modern Culinary Uses:

  Greg Warren [13:17]: “A lot of people use it to make fudge.”

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Conclusion

Greg Warren’s in-depth report on Velveeta offers a fascinating look into the history, evolution, and cultural significance of this iconic cheese product. From Emil Fry’s ingenious solution to cheese waste to Velveeta’s modern-day culinary versatility, the segment provides listeners with both informative content and entertaining discussions. The BOB & TOM Show successfully blends humor with education, making complex topics engaging and accessible to a broad audience.

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Final Thoughts from the Hosts

As the segment concludes, Christopher and Tom reflect on Velveeta’s unique position in the dairy and food industry. While it may no longer qualify as "real cheese," its enduring popularity and adaptability ensure its place in kitchens and hearts nationwide.

Tom: “I don't think I've ever eaten it to be real. Honestly, guys. It doesn't appeal to me.”

This candid admission underscores the diverse perspectives listeners may have about processed cheese products and encourages ongoing dialogue about food innovations and consumer preferences.

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For more detailed discussions and entertaining segments, subscribe to The BOB & TOM Show Free Podcast on your favorite platform.

Transcript

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[Christopher]

Welcome back. It's another Bob and Tom extra. This is Christopher. Not only is the Bob and Tom show live every weekday morning, but every afternoon we'll give you a little extra in case you missed anything on the big show today. Greg Warren with the Warren Report today on Velveeta. It's coming up in just a minute.

[AutoZone Voice]

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[AutoZone Employee]

AutoZone.

Welcome to the A to Z Savings Event at AutoZone. Yeah, happy to be here. Can I get some rotors? Would you like brake pads with that? How much are the brake pads free with the rotors?

[Tom]

Free.

[AutoZone Employee]

Really, really free.

[Tom]

Okay.

[AutoZone Employee]

I also need some oil. Would you like an oil filter with that? Yeah. How much is that? Free with five quarts of oil? Free. Really, really free. It's part of the A to Z Savings event. You might as well call it Aid of free at AutoZone.

[AutoZone Voice]

Get in the zone.

[AutoZone Employee]

Auto zone restrictions apply.

[Bob]

From the people who brought you Cobell's greatest hits. Bob and Tom Records presents the greatest oohs, ahs and ohs in the history of rock and roll. You'll get Journey. You'll get Cat Stevens and Wild World. You'll get Paul McCartney.

[Tom]

It's the Eagles.

[Bob]

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[Christy]

Tom Elder.

[Bob]

It's the greatest oohs, Os, and O's in the history of rock. Only from Bob and Tom Records.

[AutoZone Employee]

Oh.

[Christopher]

For those of you who always need something extra, well, here you go.

[Tom]

This is Bob and Tom. Extra.

[Christy]

But right now, it's back to the news desk. Christy, what else is happening?

[Tom]

We have a guest.

[Christy]

Oh, we do? Oh, very good.

[AutoZone Voice]

I'm sorry.

[Christy]

There he is. Okay, very good. Hey, Greg.

[Tom]

Hey, Tom. How you doing?

[Christy]

Good. It's comedian Greg Warren with the Warren Report back at your house. You've got all the photographs of various famous Warrens right behind you.

[Tom]

Yeah, yeah. Looking pretty good, aren't they?

[Josh]

Yeah, they are.

[AutoZone Voice]

Oh, yes.

[Josh]

Not as good as you, though.

[Tom]

Oh, thanks. Thanks, Christy.

[Christy]

Speaking of looking good, your podcast, I understand, had a guest in the form of Josh Arnold, your special podcast, not too long ago, is that correct?

[Tom]

Yeah, he was on the episode that's currently out. We discussed Bass Pro Shop. Josh had a lot of. A lot of insight podcast called the Consumers. It's great episode.

[AutoZone Voice]

Thank you very much for having me, Greg. It was a lot of fun.

[Tom]

Yep. That'll be the last time for that.

[AutoZone Voice]

Yeah, no, I figured. I figured. Yeah.

[AutoZone Employee]

Now, understandable.

[Christy]

A couple quick questions, Greg, you just made a tape, video, a film, whatever you want to call it, of your recent performance in Columbus.

[Tom]

I made a tape? Tom, who am I talking to? Donnie Baker.

[Christy]

Sorry, sorry. The video you recorded, the performance. When is that going to be out, do we know?

[Tom]

It looks like early May, I think. I think May 2nd is the current target, but that's not official yet.

[Christy]

Have you had a chance to watch it?

[Tom]

No, I have not. I'm supposed to get the rough this week, actually.

[Christy]

Okay, well, we're looking forward to it.

[Josh]

Yeah, we are.

[Christy]

I saw your show in person. It was great. So I can't wait to see it.

[Tom]

Yeah, I'm pretty excited about it.

[Christy]

On a weekly basis, typically, we talk to you and you take a topic and do a deep dive. What's happening today?

[Tom]

Well, I want to talk about a very important topic this week, Tom Velveeta. Cheese.

[AutoZone Employee]

It's One of my favorites.

[Josh]

We were just talking about that last love, the Velveeta.

[Tom]

Yeah. Chick, you're a fan?

[AutoZone Employee]

Oh, yeah, big time.

[Tom]

Yeah. When you were a boy, your. Your mom read you the story, I guess, of the Velveeta teen rabbit.

[AutoZone Employee]

Velvety. Yes.

[Tom]

Velveeta Teen rabbit, yeah. Great book.

[Christy]

Was that a craft product?

[Tom]

I believe it is a craft product. It was not originally. Tom. There's a guy, he's sort of the central figure in this story named Emil Fry. Now, Emil was somewhat of a cheese genius.

[AutoZone Employee]

Really?

[Tom]

Yeah. Chick. He had invented a cheese called Leader Kranz. Leader Kranz was a United States version of Limburger. Oh. This sort of odiferous cheese. And he did a nice job with Liederkrans. So he worked for this place called the Monroe Cheese Company up in New York, sort of in the Hudson Valley. And they had a location down in Pennsylvania that had a problem with some. Some broken cheese wheels.

[AutoZone Voice]

Oh, man.

[Tom]

Especially Swiss. It was. Yeah. And they would. If the Swiss was damaged or was broken, they. They'd throw it away. And it was. It was getting to be quite a bit of wasted cheese. And they. They said, let's send it to Emil and see what he could do with it, you know? And I'm sure somebody was like, you think he can do anything with it? And, like, do I think he. I think he can make it a jet airplane out of it if he wanted. Do you know, Fry, have you ever had Leader Kranz? I mean, it's a. It's a dead ringer for Limberger. Even better.

[AutoZone Employee]

He's a cheese genius, is what you say.

[Tom]

He's a cheese genius. Yeah. So Emil sort of spent a lot of time at home, you might say.

[AutoZone Voice]

He was a cheese whiz.

[Tom]

Yes. Very good, Josh. Very good.

[Christy]

That's.

[Tom]

That's why they pay you.

[AutoZone Employee]

That's right sitting right there.

[Tom]

No, they. That he. So he. He did a lot of sort of experimenting with the. Adding and subtracting different stuff to the broken cheese. And he had a breakthrough after about two years in 1918, and it was. It was Velveeta. It had a very. When cheese melts, as you know, it can. The oil separates. It can be kind of messy. And what he did was sort of added the way. Wow. H e y back into the. The Swiss, and it. He got that consistency right. And it was. It was breakthrough, guys. It was huge.

[Christy]

No, it. So is Velveeta, though, real cheese.

[Tom]

Velveeta is not real cheese. At one time, back then it did contain real cheese. It is not now, Tom. I mean, Even in the 80s, I think their little jingle was Colby Swiss and cheddar blended all together or something like that. So there, I think back then, there was real cheese in it.

[Christy]

I like their new jingle.

[AutoZone Employee]

Yeah, yeah.

[Tom]

Whey protein, milk protein concentrate, milk, fat and preservatives. It doesn't ring.

[Christy]

It's a classic rock thing in a God of Elvita, baby.

[Tom]

Oh, that's a good one. That's okay, man. I. I bet you they are upset. They left that on the table. That's outstanding.

[Christy]

Did you know that we had a Velveeta was in the news because they did a hair dye not too long ago. Remember that, Chris?

[Josh]

They did hair dye. They did nail polish. Remember that?

[Tom]

Yeah, I do know the nail polish. That it smelled like cheese. Right, Christy?

[Advertiser]

Exactly.

[Josh]

Had the color of Velveeta and the smell.

[Christy]

Yeah, I've got. Yeah. The hair dye was just a couple years ago and it says this product is not a joke. It was written up in Food and Wine magazine. It was available. It was called Velveeta Gold. You could dye your hair.

[Tom]

Yeah, yeah. Liquid gold or something. They were trying to do a Velveeta martini, too. That I, as I understand, did not work out so well.

[Christy]

By the way, the Velveeta brand manager, Stephanie Vance, said they're trying to help fans live la Dolce Velveeta. You gotta.

[Tom]

I like it.

[Christy]

That's nice.

[Tom]

I like it. Don't take themselves too seriously.

[Christy]

That's great.

[Tom]

Do you guys know what way is?

[Christy]

You like Kurds and way.

[AutoZone Employee]

A Little Miss. A Little Miss Muffet.

[Tom]

That's right. Muffet. Yeah. Muffet was probably the one that was most involved with way.

[AutoZone Voice]

Yeah.

[AutoZone Employee]

Old Lady Muffet.

[AutoZone Voice]

She paved the way. Really?

[AutoZone Employee]

Yeah.

[Tom]

Wow. Let me tell you something.

[Christy]

She's got a way.

[Tom]

If. If a spider sat down next to emo Fry, he would not be faced. Okay. Yeah.

[AutoZone Voice]

No, no, there's nothing to be. Fry wouldn't be afraid at all.

[Tom]

No, no, no. It was. It was one of the first foods recommended by the ama. American Medical. Medical. Yes, yes, Christy, that is. Yeah, yeah. Now, you got to remember this is in the, like, 1931. And I think they were also saying cigarettes were Velveeta.

[Christy]

The best cheeks to have practiced cigarettes, cocaine.

[AutoZone Voice]

Back then.

[Tom]

Yeah. They said Velveeta had all the necessary nutritional value to build firm flesh.

[AutoZone Employee]

That's what she needs.

[Tom]

Firm flesh. Yes, you do. Yeah. Josh, your favorite R rated comedy was Firm Fresh, Firm Flesh five, right? Wasn't it?

[AutoZone Voice]

Yeah, yeah. That's the one where they brought back Steve Gutenberg, and I. I thought one of the finest sequels.

[Tom]

How many hard bodies did they make?

[AutoZone Voice]

Okay, I know.

[AutoZone Employee]

Not enough, I can tell you that.

[Christy]

All right. I. I just. I Googled Velveeta, Greg, and you're not going to believe what I stumbled on. This was from a year or two ago. Strippers at a Los Angeles strip club were trying to unionize, and one of the strippers in question uses the stage name Velveeta.

[Tom]

Yeah.

[Christy]

So there. There you have it.

[AutoZone Voice]

How does that make you feel, Greg, that you call in with a report ready on Velveeta, and while you're doing it, Tom decides he's going to Google Velveeta and then read to us.

[AutoZone Employee]

How does that feel, Greg?

[AutoZone Voice]

Does that hurt? Does it annoy you?

[Christy]

I think it's fun that the strippers are joining the union. I wonder if it'll be SAG for the older strippers. All right, well, I'm sorry, Greg. Continue. Continue to continue to inform. I just thought that was interesting.

[Tom]

Did you wake up this morning just knowing you're going to try to find a way to get to that SAG joke, or did that happen organically?

[Christy]

No, I did. Literally. I just googled the word Velveeta.

[Tom]

I. To answer your question, Josh, and chicken hurts a little bit.

[AutoZone Employee]

I know exactly where you're. You're living.

[Christy]

Tell me. Tell me more about Velveeta.

[Josh]

You're not paying attention.

[Tom]

Why would I.

[AutoZone Employee]

What are you Googling now? What are you Googling now? You know, my favorite fact about Velveeta is all Velveeta during the processing, it is clear. And the color. Yeah, the color you see at the end product is they've added that color. It would taste the same were it clear or green or brown or whatever color you want to make.

[Christy]

What?

[Josh]

What is it?

[AutoZone Employee]

I don't care what makes the best.

[Josh]

Macaroni and cheese, as Judge Hooker will tell you.

[AutoZone Employee]

It's so delicious, so good. I can't.

[Tom]

A lot of people use it to. A lot of people use it to make fudge. Actually, that's really interesting.

[AutoZone Employee]

Fudge.

[Tom]

Fudge, yes. Yeah, fudge.

[Christy]

Did they make it around the corner?

[AutoZone Employee]

I've never heard of cheese.

[Josh]

That sounds horrible.

[Tom]

It is. And then in 1978, that Velveetas and Velveeta shells and cheese was introduced, and I think that's what you're talking about.

[AutoZone Employee]

Wait a minute, Greg. Tom had a problem. No one heard what he said. What did you. Let's go back and. No, no, no, no, no, no. What was it?

[Christy]

Around the corner, around the corner.

[AutoZone Employee]

Fudges made.

[Tom]

Right, right, right.

[Christy]

Hey, Greg.

[AutoZone Voice]

It's best of the lemonade.

[Christy]

Greg, did you know that in the early days of margarine, in some states.

[AutoZone Employee]

Oh, God.

[Christy]

They had.

[AutoZone Employee]

Now he's doing margarine. Greg.

[Christy]

No, no, this is actually on topic. In some states, it would come with a powder because it would. They weren't allowed to have it look like butter. The dairy lobby had prevented that. So it would come with a really powder. So you would mix the two together to make it look more like butter.

[AutoZone Employee]

Well, how did Velveeta.

[Christy]

Wow, that's. I'm curious as to how Velveeta got by with adding color.

[Tom]

Well, it's an. It's an outstanding. They. They finally came out in, I think it was 2002. The government said, you cannot call it cheese spread. You have to call it cheese product. Which I kind of think with those things, they ought to be grandfathered in. You know, like they. They've been called cheese for all this time. Let them just call themselves cheese. I don't know.

[Josh]

Yeah, but it's on a shelf in the store. It's not even refrigerated.

[Tom]

It is shelf stable, Christy, is what we call that in the grocery business.

[AutoZone Employee]

I don't care what.

[Tom]

I was in the shot. I had Hawaiian Punch, which was a shelf stable juice product. Sunny Delight at times was shelf stable. At times it wasn't.

[AutoZone Employee]

I don't like the sound of that.

[Tom]

We played it fast and loose. Chick with the. We said it was 90 days shelf stable, and then we made one that's permanently shelf stable.

[Christy]

But yeah, my mom would keep the Velveeta in the refrigerator.

[AutoZone Voice]

Same here.

[Christy]

I. Maybe because it tastes better in a cracker when it's got that. That mouth feel with the chill.

[AutoZone Voice]

You were eating Velveeta with a cracker?

[Christy]

Absolutely.

[AutoZone Voice]

That's the worst way to eat Velveeta.

[Christy]

Why?

[Tom]

That's the way that they originally started doing it, John.

[AutoZone Voice]

In my opinion, Velveeta is only for melting. You don't eat that like a regular.

[Christy]

No, I'm gonna do. I want an obscure question. I want to direct this at Chick Wiggy, because I think he'll get the answer.

[AutoZone Employee]

I have no comment. Oh, yes, go ahead.

[Christy]

Remember they used to do those. Those. All those craft commercials and.

[AutoZone Employee]

And with Ed Hurley here.

[Christy]

That's my question. Who was the voice. The voiceover was Ed Hurley.

[AutoZone Employee]

Ed Hurley.

[Christy]

He had that mellifluous.

[AutoZone Employee]

I believe Kraft sponsored Rudolph the Red Nosed Reindeer for quite some time. And he would have a special recipe.

[Christy]

Yeah, they'd always have these short recipes and they usually ended up with. And then you top off your caviar with Velveeta cheese.

[AutoZone Employee]

I'm sorry, you had something, you had something prepared, Greg.

[Tom]

I'm sorry, no. You guys mentioned Kraft, Kraft bought it actually in 1927, and they sort of promoted it as sliced cheese for a long time, and then they came out with Kraft singles. So they didn't want to compete with themselves, so they started pushing people to think of Velveeta as a dip. Ah. And then sort of at one point in the early 2000s, people for a long time were combining Velveeta and Rotel.

[AutoZone Voice]

That's a terrific dip. Yeah.

[Josh]

Yeah.

[Tom]

Tomato, tomatoes, and chili, I guess. Tomatoes and chilies. And at one point, when conagra bought Rotel crafting, conagra got together and started promoting it. You know, they, they, they, they officially like, put them together in the grocery store and they made ads about it.

[AutoZone Voice]

Smart.

[Tom]

I, I, I competed against these guys at ConAgra in a couple categories. I didn't care for them in some of their tactics. Oh, yeah. They, they at one point acquired Hunt Wesson, which I went head to head with him. And Peter Pan and Jif, I didn't like. Yeah. And then they had Wesson oil and I had Crisco. And, you know, I don't want to tell tales. They tended to up the market. Okay, all right. Yeah, Chick. They would just flood the stores with cheap oil that would, and, and, and the grocery, they would just get tricked into buying truckloads of Wesson at a low price. And it's just sitting there on display for probably a year and a half.

[AutoZone Employee]

But you have, you have to admit, Crisco did not have Western Ality.

[Josh]

No, it didn't. Lawrence Anderson, boy, she sold that.

[AutoZone Voice]

Crisco was.

[Tom]

Yeah.

[AutoZone Employee]

What we had.

[Tom]

What we had, Chick, was a good product. What we had was a good product that we didn't need to discount down to 95 cents for a 48 ounce bottle.

[Christy]

And you're still mad about it.

[AutoZone Voice]

Crisco was far better on toast than Wesson oil.

[Christy]

And in the bedroom. Right, John?

[AutoZone Voice]

Yes, yes.

[Josh]

Every house had a can of Crisco when we were growing up. Everybody.

[Tom]

Now, listen, guys, you're talking about Crisco shortening, which I also did sell. But there, Crisco had its own oil as well to compete against Wesley.

[AutoZone Voice]

Oh, I see.

[Tom]

But, yeah.

[Christy]

Who was the big seller?

[Tom]

Crisco. We. We were. We were market leader. That's why they had to play those. Those games.

[AutoZone Voice]

Smoke and mirrors.

[Tom]

Yeah, exactly. Exactly. Josh, thank you.

[Christy]

Yeah. It's time to wrap it up here, Greg. We certainly appreciate you.

[Tom]

Tom, I'm sure you've been on the computer that you found. Yeah, I know.

[Christy]

I just.

[Bob]

I.

[Christy]

Am I correct to say that the Velveeta pre sliced slices have to be refrigerated?

[Josh]

I think so, maybe.

[AutoZone Voice]

Where do you find them? In the fridge.

[Christy]

They're in the. Okay. Okay.

[Josh]

So the cube thing, the big cube thing. I find it in the Mexican aisle at our grocery store.

[AutoZone Voice]

And they do make queso.

[Josh]

They do a block of queso.

[Christy]

Oh, very.

[Tom]

Oh, they do. Because. Because that's. That's effectively what people use it for, right?

[AutoZone Voice]

Yeah.

[Josh]

And Mac and cheese.

[Christy]

Oh, very good. Well, thank you very much.

[AutoZone Voice]

I don't.

[Tom]

I don't think I've ever eaten it to be real. Honestly, guys. It doesn't appeal to me.

[AutoZone Voice]

Well, sure, yeah. You find out things like, it's clear until it's colors. At it, you kind of go, yeah.

[Christy]

Well, leave that alone.

[Tom]

Yeah, I'm okay with that.

[AutoZone Voice]

No, I am too. It makes the best grilled cheese and. And all that stuff. Nachos.

[Christy]

Yeah. I grew up eating it, so. Thank you, Greg Warren, and we'll look forward to seeing your special. Have you named it yet?

[Tom]

I haven't, no. No, you have.

[AutoZone Voice]

And the producers made you name it that and don't worry about it, Tom.

[AutoZone Employee]

That's.

[AutoZone Voice]

That's the correct response. Yeah. Lilo.

[AutoZone Employee]

When all else fails, lie.

[Christy]

Greg, hang up the phone.

[Christopher]

That's it for another Bob and Tom show. Extra. Catch us on itunes, Google Play and stitcher for Bob and Tom. Extra. This is Christopher. Take care, everybody.

[AutoZone Employee]

Michael Rosenbaum and his Small Bill co stars take you behind the scenes of one of the greatest shows of all time.

We're gonna watch every episode.

Join us. It's big talk. You remember when I had to shave my head?

[Advertiser]

Oh, I think I was angry with this one.

[AutoZone Employee]

On Small Ville.

[Christy]

Yeah, I mean, I get it.

[Tom]

The scene you did.

[Christy]

And this is the one that got me fired.

[Tom]

Okay. What?

[Christy]

Here we go. I love the excursions with me and Welling.

[Tom]

It's everything that Superman stands for.

[AutoZone Employee]

It's Talkville.

[Tom]

Talkville.

[Christy]

We always talk about it. It's a great thing.

[AutoZone Employee]

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