American Gravy: Food Lawsuits, Fake FBI Raids & Japan’s Tiramisu Upset

Summary

Podcast Summary: American Gravy – Food Lawsuits, Fake FBI Raids & Japan’s Tiramisu Upset

Podcast: The Clay Travis and Buck Sexton Show (American Gravy Episode)
Date: November 18, 2025
Hosts: Lauren Grohl & Andrew Grull
Theme: Exploring the quirks of the American food industry through lawsuits, food facts, culinary upsets, and personal stories with humor and sharp commentary.

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Episode Overview

Lauren and Andrew Grohl serve up a lively discussion blending “food, family, and freedom,” focusing on outrageous food lawsuits, the shockwave of Japan’s tiramisu win in Italy, government food meddling, weird food facts, and their signature segments: “Blow Your Biscuit” (amazing food trivia) and “86 It” (things they’d like to do away with). The hosts bring a mix of culinary expertise and witty banter to current events and personal food journeys.

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Key Discussion Points & Insights

1. Intro & Episode Roadmap

[03:03–03:25]

• The duo kicks off recounting their intent to “cover a lot of stories”—from tiramisu championships and Thanksgiving talk to mind-blowing food facts and items to “86” (banish).

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2. WTF (What the Fork) – Wild Food Lawsuits

[03:25–11:13] Lauren and Andrew dissect the craziest lawsuits in fast food and restaurant history, connecting them to recent and pending food policies, especially in California.

a. Allergen Law & Lawsuit Culture

[03:25–04:59]

• Andrew critiques California laws mandating allergen disclosure:

  “This opens up a cottage industry for lawsuits…always going to be a bevy of lawyers…trying to take down restaurants.” — Andrew Grull [03:40]

b. Notable Lawsuits

• Starbucks Iced Beverage Lawsuit (2016):
  [04:59–05:43]

  • Alexander S. sued over Starbucks using too much ice.
  • Andrew: “Every time I say light ice, they don’t go with light ice.” [05:26]

• Subway Footlong Lawsuit (2013–2017):
  [05:54–06:37]

  • Customers received sandwiches shorter than 12 inches; Subway settled for $520,000 (mostly to lawyers).
  • Lauren: “You didn’t get that extra inch you thought you were getting.” [06:37]

• Starbucks Dress Code Lawsuit (2025):
  [06:57–08:01]

  • Employees sued when required to purchase specific clothing without company reimbursement. Andrew and Lauren agree companies should help cover uniform costs.
  • Andrew: “If they mandate what you have to wear, they should have some sort of a stipend…” [07:52]

• McDonald’s Hot Coffee Case (1992):
  [08:10–09:09]

  • Stella Lieback, a 79-year-old, won $2.7 million after suffering burns due to excessively hot coffee.
  • Andrew reflects on his coffee habits and shares strong opinions about hot coffee.

• Wendy’s Chili “Finger” Scandal (2005):
  [09:41–10:47]

  • A fraudulent claim involving a human finger in chili led to lawsuits and criminal convictions.
  • Lauren: “She just a pathological liar, I guess. So she can’t help herself.” [10:31]
  • Andrew draws parallels with habitual 'scammy' customers in restaurants.

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3. World Tiramisu Championship Upset – Japan’s Victory in Italy

[11:16–13:44]

• Japan beats Italy at its own dessert.
• Andrew credits Japan's culinary precision:

  “Nobody on earth obsesses over precision like the Japanese…They measure flour with the discipline of a Navy SEAL disarming a bomb.” [11:33]

• Lauren: “The layers looked like something you’d find in a geological exhibit in the Smithsonian.” [12:14]
• Andrew sees this as the beauty of food globalization:

  “Food isn’t static…it gets better when more talented people from other traditions say, ‘Yeah, I can do that, but I can do it better.’” [12:24]

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4. Food Facts to Blow Your Biscuit

[13:46–18:01] Fun, surprising tidbits:

• Ban on Sliced Bread (1943): [13:46–14:29]

  • Government ban reversed after public outcry.
  • Andrew: “Leave it to the government to come up with something incredibly asinine…” [14:21]

• Red Dye & Bugs: [15:50–17:11]

  • Original red dye made from 70,000 cochineal bugs per pound used in foods (“bug-powered” snacks for kids).
  • Lauren: “That’s disgusting.” [16:30]
  • Andrew muses about the irony of modern food crusades (“Don’t make us eat the bugs!”) [16:50]

• Raspberry Structure: [17:11–17:41]

  • Each raspberry is composed of “hundreds of tiny fruits” (drupelets).
  • Andrew: “I’m gonna start using that as an insult…your brain is made of drupal.” [17:42]

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5. Personal & Family Food Tidbits (“Family & Freedom”)

[14:37–15:47]

• Toast, homemade bread, kids devouring loaves—the Grohl family kitchen in action, filled with warmth and chaos.

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6. Wendy's Frosty Day and Flavors

[18:40–21:13]

• New flavors like Cinnamon Snickerdoodle Frosty; nostalgia for “Orange Julius” at the mall.
• Andrew: “My technique was to let the Frosty melt…a quasi custardy milkshake. It made me really angry. And since then, I’ve never eaten a Frosty.” [19:44]

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7. Mall Food Memories

[21:13–22:04]

• Reminiscence of growing up in malls—their food courts, iconic brands (Roly Bolly, Hot Dog on a Stick), and disappearing community spaces.

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8. Quick Cooking Tips

[22:04–24:34]

• Use Pasta Water: “If you’re making a sauce, you can just put a ladle full of that pasta water back in…restaurants do this…for a rich, creamy, buttery sauce.” — Andrew [22:19]
• Season Throughout Cooking: Don’t wait for the end—season in layers and let spices ‘bloom’ for depth of flavor.

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9. “86 It” Segment

[24:38–27:22]

• Andrew’s 86: Onion Rings and Bloomin’ Onion

  • “I’m sick of onion rings…I never liked them.” [24:48]
  • Dissects the food cost/markup of Outback’s Bloomin’ Onion.
  • “[Bloomin’ Onion] is a deconstructed onion ring…I like the sauce…the blooming. But now it’s, like, $15.” [25:55]

• Lauren’s 86: Subscription Everything

  • Curses the prevalence of mandatory subscriptions and difficult/unjustified app sign-ups.
  • “Everything needs a freaking subscription now!” [27:27]
  • “Last night I tried…teleprompt app…only option was a yearly subscription. They say you can cancel in three days, but then you forget…” — Andrew [27:53]

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10. Food Influencer Gimmicks & Recipe Frustrations

[28:15–29:16]

• Lauren rants about Instagram reels that require convoluted steps to access recipes, only to get subscribed to mailing lists.

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11. Eggs: How to Choose, What Matters

[29:30–36:10] A deep-dive into egg labeling, egg color myths, and animal welfare:

• Egg Color Myths:

  • White vs. Brown eggs—color is just about hen’s earlobe color, not nutrition or flavor.

• Label Definitions:

  • “Cage-free” ≠ happy chickens; “Pasture-raised” is best for welfare and taste.
  • “Organic” refers to chicken feed, not necessarily better living conditions.

• Best Choices:

  “In a perfect world, you’re going with, like, the organic, pasture-raised.” — Andrew [32:34]

• Julian Date for Freshness:

  • Ignore the sell-by, look for the three-digit “Julian date” to know when eggs were packed.

• Family anecdotes:

  • $12.99 “Easter Egger” eggs were “really gamey…almost tasted fishy.” [34:25]

• Lauren: “That’s horrible, like, how they’re doing this. But…does it make a difference nutritionally?” [33:47]

  • Andrew: Pasture-raised eggs are nutritionally better and more ethical. [33:55]

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Notable Quotes & Moments

• “Nobody on earth obsesses over precision like the Japanese…they measure flour with the discipline of a Navy SEAL disarming a bomb.”
  — Andrew on Japan’s victory in the Tiramisu championship [11:33]

• “Leave it to the government to come up with something incredibly asinine…”
  — Andrew on WWII sliced bread ban [14:21]

• “The natural way to consume your red food is through the bugs. The plot thickens.”
  — Andrew on red dye origins and modern aversions to “eating bugs” [16:50]

• “Everything needs a freaking subscription now!”
  — Lauren, on tech and recipe access frustrations [27:27]

• “My technique was to let the Frosty melt a little bit, and then you had, like, a quasi custardy milkshake. It made me really angry. And since then, I’ve never eaten a Frosty.”
  — Andrew on Wendy’s Frosty [19:43]

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Timestamps for Major Segments

| Segment | Timestamp | |-------------------------------------------|-------------| | WTF Food Lawsuits | 03:25–11:13 | | Tiramisu World Upset (Japan Wins) | 11:16–13:44 | | Food Facts “Blow Your Biscuit” | 13:46–18:01 | | Family Toast/Bread Anecdotes | 14:37–15:47 | | Wendy’s Frosty Talk & Mall Memories | 18:40–22:04 | | Cooking Tips | 22:04–24:34 | | “86 It” Segment (Onion Rings & Subscriptions) | 24:38–27:22 | | Recipe Gimmicks Frustration | 28:15–29:16 | | All About Eggs (Labeling & Buying Tips) | 29:30–36:10 |

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Tone & Style

Conversational, candid, sometimes sarcastic, with a blend of culinary expertise and lighthearted family storytelling. The co-hosts play off each other with gentle ribbing and honesty, making even food policy engaging and accessible.

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For New Listeners

This episode is perfect for anyone who enjoys:

• Scandals and oddities in the food industry
• Practical kitchen tips and ingredient insights
• Debates on food marketing and regulation
• Lighthearted banter and family stories
• The intersection of cultural globalization and traditional cuisine

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In summary:
Lauren and Andrew serve up thoughtful takes on everything from food policy and lawsuits to personal preferences and family chaos, all garnished with culinary wisdom and lots of laughs. If you want informed foodie conversation that doesn’t take itself too seriously, this is your dish.

Transcript

[Lauren Grohl]

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[Lauren Grohl]

Hello and welcome back to another episode of American Gravy, the only show where we mix food, family and freedom in the same pot and somehow don't burn it. I am Lauren Grohl.

[Andrew Grull]

And I'm Andrew Grull.

[Lauren Grohl]

Whether it's a shared meal or a shared moment, every story adds flavor to the table.

[Andrew Grull]

So welcome home, everybody. That sounds weird, right? Welcome home.

[Lauren Grohl]

It's a little weird. It's all right. Well, you know what, let's just go with it.

[Andrew Grull]

And look, today we're going to be covering a lot of stories, just a couple high level items. We've got the Tiramisu championships, pretty exciting stuff we got. We're talking, well, we'll talk a little bit about food outbreaks, some Thanksgiving talk, obviously, food facts that are going to blow your biscuit and 86 it, which are all the items that we think need to go. We're going to start off today with our WTF segment, which is what the fork. And I came across this article the other day and I absolutely loved it. These are five times that people sued fast food restaurants for the wildest reasons. Now, I wanna say one of the reasons I bring this up is because in the political or policy context, I've been very critical of many of the bills that are being passed in California related to food and restaurants. And what I say, let's use for example, the recent food allergen law that mandates restaurants list all of the top 10 allergens on their restaurant menus. And the bill wasn't very well thought out because it doesn't take into consideration cross contamination which most of those allergen are subject to. So what I've said in my conspiratorial mindset, this opens up a cottage industry for lawsuits. Once something is legislated, then you can actually create lawsuits based on the legislation. And there's always going to be a bevy of lawyers that are out there, slip and fall, ambulance chasers trying to take down restaurants especially and in many cases retail. So we had talked about that in previous episodes and then I saw this article and I thought, you know, let's cover a couple of these. So, Lauren, why don't you kick us off with the first one. This is a good one. This is from back in 2016 this.

[Lauren Grohl]

Is kind of funny. So, Starbucks ice to water lawsuit. So that's kind of funny because they do put a lot of ice. But I don't see why this would, you know, would bring up a lawsuit. But here we go. All right, so Starbucks has been fighting lawsuits for decades. In 2016, a man named Alexander.

[Andrew Grull]

Ooh, for sure.

[Lauren Grohl]

There you go. Accused the company of adding too much ice to its beverages.

[Andrew Grull]

Yep. And there was actually a class action lawsuit that alleged customers received less liquid as a result. Well, that does make sense. I always, every time I go to Starbucks, I order my iced coffee, I order my pumpkin chai double latte, three pumps of vanilla soy bean cappuccino, la patino. With light ice.

[Lauren Grohl]

Yeah.

[Andrew Grull]

Because of that, the. And every time I say light ice, they don't go with light ice.

[Lauren Grohl]

Well, I. I started doing that too, because I realized that maybe one quarter of the cup was actually, like, the liquid and the rest was ice.

[Andrew Grull]

Yeah, well, you know, it's funny. It's like the. It's like Subway. When you go and you ask for extra olives, you've got to say, give me heaping amounts of olives. Yeah, they'll put like two 11 olives. Which is actually the perfect segue. And I didn't know this, but in 2017, the subway footlong lawsuit. Subway was hit with a lawsuit in 2013 by Matt Corby, an Australian teen who shared a photo on Facebook of his foot long sandwich. Sounds like a personal thing. Measuring only 11 inches instead of the full Monty.

[Lauren Grohl]

Wow, those words.

[Andrew Grull]

Wait, so the company chose. So the company settled this one.

[Lauren Grohl]

They settled this one for, wait, $520,000.

[Andrew Grull]

To the customer's lawyers. What. What's the. I just don't understand what the damages are there, though.

[Lauren Grohl]

You didn't get that extra inch you thought you were getting.

[Andrew Grull]

Maybe it's just that that whole entire time you were. You. I don't even know. That's the whole entire time. Like, it's for every inch that you lost. And they calculated something against that. Oh, well, in any case, the other one, which. This is a 2025 lawsuit, man, Starbucks is getting smacked. This is another Starbucks.

[Lauren Grohl]

I mean, not really poor Starbucks.

[Andrew Grull]

And I gotta say, we pulled this story from Foodbeast, Foodbeast.com, which is a phenomenal food website, so I got to give them credit on this, but it's the Starbucks dress code lawsuit. Back in hot water again. Light ice. Right. So according to frustrated employees, it required they spend their own money. In response, there was a class Action lawsuit. So they had to spend their own money on their. On their dress code, on our uniforms. How does that work?

[Lauren Grohl]

I don't know.

[Andrew Grull]

Well, it required employees in North America to wear a solid black shirt collar and with short or long sleeves to cover the midriff and armpits. Yes, that'd be nice. Thank you. It also covers pants which must be khaki, black or blue denim. Without designs.

[Lauren Grohl]

They had to spend money on clothes.

[Andrew Grull]

Yeah. So a student Starbucks employee said she had to spend $69 cents on new shoes and an additional $86.95 on clothes. Allen says that Starbucks should cover the cost of new clothes. Okay, okay. Well, I've said that before. I actually agree with that. I don't agree with like a huge lawsuit on that. I don't know what the settlement was. I do think that if they mandate what you have to wear, they should have some sort of a stipend in order to pay for it.

[Lauren Grohl]

Well, we couldn't mandate our employees to wear our Calico T shirts and make them buy them. You know what I mean?

[Andrew Grull]

We did or didn't do that.

[Lauren Grohl]

No, we don't do that.

[Andrew Grull]

No, we don't. No, no, no, no.

[Lauren Grohl]

You know what I mean? I'm like, you have to wear this shirt and you have to buy it.

[Andrew Grull]

Well, that's the thing. We buy all the T shirts. And Lauren and I got in that argument. She's like, make him pay for half of it.

[Lauren Grohl]

And I said, no, that is not true. That is not true. I would never. You are.

[Andrew Grull]

I'm just trying to create some division.

[Lauren Grohl]

Okay. This one, I actually see why she, this person sued. So the McDonald's Hot Coffee, 1992. It was a famous lawsuit against the 79 year old Stella Lieback who spilled her coffee and suffered third degree burns.

[Andrew Grull]

Yeah.

[Lauren Grohl]

As a result, accused McDonald's of serving coffee at scorching temperatures.

[Andrew Grull]

Well, because their coffee, they say at the time their coffee ranged from 195 to 205 degrees Fahrenheit. And it was sold at 180 to 190 degrees Fahrenheit. Oddly enough, those typical temperature ranges for coffee. However, her lawyer argued that those temperatures are as hot as a car's radiator after you drive from your office to home. And she was awarded. You ready for this? Dun dun, dun, ding, ding, ding, ding, ding, ding. She was awarded $2.7 million.

[Lauren Grohl]

That's a lot of money. Back in 1992, you're right.

[Andrew Grull]

That'd probably be like four and a half million dollars now. All right, I agree with that. I gotta say. So I do not like my coffee hot, and I drink gallons of coffee a day. But what I'll do is, like, I'll brew a pot of coffee in the morning, right? And I'll take one cup and I'll put ice cubes in it, and then I will leave that pot out until 3 or 4 in the afternoon at room temperature, and then I will drink it then. I love room temperature coffee.

[Lauren Grohl]

Yeah. Anytime we go anywhere, any Starbucks or Starbucks, any coffee shop, really, Andrew's like, put ice in my coffee.

[Andrew Grull]

Oh, this is another good one. So moving away from coffee, we covered the Wendy's chili finger lady in 2005. This one's gonna blow your biscuits. But this, this lady, obviously, she accused Wendy's of the. Of the fake finger in there. And Wendy's said that they lost 21 million in revenue, which once again, in 2005. A lot of money. But then after the investigation, they realizes that she borrowed the finger from a friend of hers. It was this whole, like, concocted scheme. The guy lost his finger in a manufacturing accent.

[Lauren Grohl]

Wait, there's more to this lady. Okay. Ayala ended up being charged with felony grand larceny and was put in prison for four years. However, her run ins with the law didn't end there in. She was arrested for claiming that her son was shot when he in fact shot himself. And in 2013, she served two more years in prison for another false claim. She just a pathological liar, I guess. So she can't help herself.

[Andrew Grull]

Well, you know what's. You know what I've realized is that some people have, like, scam in their DNA.

[Lauren Grohl]

Yeah.

[Andrew Grull]

And we know those people. We see them at the restaurant all the time.

[Lauren Grohl]

Oh, yeah.

[Andrew Grull]

And it's like most of the time, I just blow it off. I'm like, whatever. Give them their free chowder. Or give them whatever they want. But then they keep coming back.

[Lauren Grohl]

It's like feeding and then keep complaining.

[Andrew Grull]

Yeah, it's feeding. The pigeons. The pigeons of customers keep coming back and finding new things. And ultimately my fear, and which is why Lauren says we need to stop actually giving in to these people, is that it starts off with a straw and then maybe a bowl of chowder and then maybe a cheeseburger, and it ends up with some horrible slip and fall in the bathroom, and they ended up smashing their knee on the urinal. And now we got to pay for their knee reconstructive surgery. For $2.5 million.

[Lauren Grohl]

Can you not give people Ideas of what to do. Okay, let's move on.

[Andrew Grull]

Beautiful urinals.

[Lauren Grohl]

Japan wins world tiramisu championship in Italy's own backyard.

[Andrew Grull]

Yeah, well, this is a crazy one, because, you know, this story kind of made my week, right?

[Ryan Seacrest]

Yeah.

[Andrew Grull]

Japan, the land of sushi, ramen, tempura. Now apparently, world class mascarpone mastery. Italy is obviously somewhere looking around like somebody just stole Nona's recipe card. Now, if you've ever spent any time studying Japanese cuisine, this actually makes perfect sense from a culinary perspective. Nobody on earth observes, obsesses over precision like the Japanese. These people measure flour with the discipline of a Navy SEAL disarming a bomb. You give them an Italian dessert with, like, five core ingredients, which is just coffee, ladyfingers, mascarpone, cocoa and sugar. And they're like, wait, we only got five? We got this. And they perfected every single one down to the molecular level.

[Lauren Grohl]

I mean, that's exactly what they did. The winning team dialed in the coffee extraction like they were building a rocket engine.

[Andrew Grull]

Oh, you got. You just dropping them left and right.

[Lauren Grohl]

They treated mascarpone like it was a national treasure. The layers look like something you'd find in a geological exhibit in the Smithsonian.

[Andrew Grull]

Look. But here's the bigger takeaway, and this is what I love about food culture right now. Everybody's borrowing, everybody's remixing, everybody's leveling up dishes that used to be a regional pride piece. So you got the Japanese tiramisu champion, right? Like, that's globalization at its most delicious. It's proof that food isn't static at all. And some would say, oh, cultural appropriation. No, this is what it's about. Food is alive. It evolves. It gets better. When more talented people from completely different culinary traditions say, yeah, I can do that, but I can do it better. And that's what I love about food. And once again, as I said at the top, with, like, Japanese food, they're minimalists. They can take simple ingredients and they perfect the technique, not by adding on more ingredients. And that's where I always draw the distinction with American cuisine and this mashup mess that we've turned into, especially in, like, fast food and Instagram worthy food, TikTok worthy food, and getting back to the basics. So, like, when we have young culinarians come to us and they want to learn how to improvise, how to make their own dishes, I say learn the fundamentals, the technique, how to perfectly sear a steak, how to perfectly blanch vegetables, how to perfectly sear scallops. Right. Like these very, very basic techniques. And then from there, just add one ingredient, two ingredients utilizing your palate. Salty, sour, sweet and bitter. So there you go. Well, I think that that's a really good parlay into some food facts that are going to blow your biscuits.

[Lauren Grohl]

So, Andrew, did you know that the US Once tried to ban sliced bread?

[Andrew Grull]

I didn't. You know, I feel like I'd heard this once, but I just thought it was one of those, like, crazy things that wasn't real. Tell me about it.

[Lauren Grohl]

All right, so in 1943, the government banned sliced bread to save resources. Housewives revolted so hard that the ban was repealed in 60 days. The newspapers called it the greatest thing since unsliced bread.

[Andrew Grull]

Wait, but how. Hold on, let me understand. How does slicing bread waste resources? Like, what's being wasted there?

[Lauren Grohl]

I have no idea.

[Andrew Grull]

Leave it to the government to come up with something incredibly asinine. So maybe because like you throw the ends away, the end pieces away, maybe.

[Lauren Grohl]

Maybe they're thinking that was. I don't know.

[Andrew Grull]

Yeah, see, I don't understand. Once again, I don't understand half of the way in which the government legislates, but that's just me.

[Lauren Grohl]

Same.

[Andrew Grull]

But you know what, but that does bring up a good point. Do you like the end pieces or not?

[Lauren Grohl]

No.

[Andrew Grull]

Yeah, cuz I'm. I love like a sandwich with two end pieces.

[Lauren Grohl]

You do?

[Andrew Grull]

Yeah, it's really weird. That's what I eat at night. Or I'll do an open face with the end piece.

[Lauren Grohl]

I guess if you're making like toast.

[Andrew Grull]

I don't. Who makes toast?

[Lauren Grohl]

I do.

[Andrew Grull]

I don't make toast. You do eat toast. You got the kids eating toast.

[Lauren Grohl]

The kids will just eat. They're like, I want some toast. And then just go through an entire loaf of bread.

[Andrew Grull]

Yeah, you were like, you were just like ripping out toast left and right. And the kids are just crushing through sliced bread like there's no tomorrow.

[Lauren Grohl]

Well, you know what? It's better than, I don't know, we.

[Andrew Grull]

Go through like two loaves of sliced bread a day.

[Lauren Grohl]

Like more.

[Andrew Grull]

And when mom, when Lauren cooks bread, like when she cooks bread, when she cooks the bread, she sears the bread. When she bakes her fresh sourdough, our whole family. And you're using what, like five pounds of dough on this? I mean, you're using a lot of dough.

[Lauren Grohl]

Lots of dough.

[Andrew Grull]

Yeah. Before it can cool down, the entire family has eaten it. I always equivocate it to the scene in A Christmas Story when the dogs eat the Turkey. And they walk back in the kitchen and it's just like a turkey leg.

[Lauren Grohl]

Oh, gosh.

[Andrew Grull]

That's our family with the bread.

[Lauren Grohl]

Yeah, exactly. There's no more.

[Andrew Grull]

So this is a good one.

[Ryan Seacrest]

Yes.

[Andrew Grull]

And this one comes back to the ban on red dye 40. Right. So did you know that cochineal bugs, which I don't know what those are, I think they're some sort of a beetle. And actually they were used to make red number four. So originally number four, number 40, I think it was like number four. Now they've turned it into 40. I don't even know. There's red dye number 4362. Now there's a million different types of red dye. But in any case, originally they were using these bugs, these beetle bugs, which must have had some sort of like a red. A natural red dye in their system that were being crushed to use. So they say that 70,000 insects would equal one pound of dye.

[Lauren Grohl]

That's disgusting.

[Andrew Grull]

But like, we go back to when we were kids, right? So your childhood red popsicle, red drink, etc. That was with bugs. It was bug powered.

[Lauren Grohl]

I just don't understand, like, why, why couldn't, you know, they use just like, I don't know, color from like, fruit.

[Andrew Grull]

Or like a beet?

[Lauren Grohl]

Yeah, a beet.

[Andrew Grull]

I don't know.

[Luma Nutrition Advertiser]

I don't know.

[Andrew Grull]

Maybe the cost. It's probably the cost. Like, I don't think that there's a huge demand for cochineal bugs and beetles. Right. So in a weird way, it's funny because you come full circle on Maha. We want to get rid of red dye 40, but the same group that wants to get rid of it is simultaneously saying, don't make us eat the bugs. But the natural way to consume your red food is through the bugs. The plot thickens.

[Lauren Grohl]

All right, guess what? Another below your biscuit. Ready?

[Andrew Grull]

Yeah.

[Lauren Grohl]

Raspberries are technically hundreds of tiny fruits stuck together. Each little bump is an, I'm sorry, independent fruit called a drupal. It druplet. So you're basically eating a buried democracy.

[Andrew Grull]

I like that though, because I knew that's pretty cute. I think blackberries must be the same way then. Yeah, so just one of those. So like, when our kids eat one raspberry, it's like, well, we just ate 100 Drupalates.

[Lauren Grohl]

Drooplet.

[Andrew Grull]

I like druplets. I'm gonna start using that as an insult. Like your brain is made of drupal.

[Lauren Grohl]

Its all right, Andrew. So tell me about Andy.

[Andrew Grull]

You didn't call me Andy.

[Lauren Grohl]

No, was I.

[Andrew Grull]

Don't ever call me Andy. Somebody keeps calling me Andy.

[Lauren Grohl]

Just food for thought. But I'm bum. Don't ever call Andrew Andy.

[Andrew Grull]

That's not food for thought. That's a command. It's an imperative.

[Lauren Grohl]

Okay, whatever. Just don't call him Andy. That's his, like, pet peeve.

[Andrew Grull]

Yeah, some kid that used to beat me up in third grade used to be, like, here comes the noogie, Andy. And then the noogie would turn into, like, a couple. A couple knuckle sandwiches to the face.

[Lauren Grohl]

Andrew got beat up a lot.

[Andrew Grull]

Well, I shot my mouth off a lot, too, so.

[Lauren Grohl]

You still do.

[Andrew Grull]

It's good to get beat up. It builds character. I actually look back on it, and I'm glad that I got beat up. I was a little kid. Now I'm, like, 6 foot 9.

[Lauren Grohl]

But it makes me sad that you were beat up.

[Andrew Grull]

Should we. You know what? Can we just have a moment of silence for the knuckle sandwiches I got as a kid? Andy. I'll kill that guy.

[Lauren Grohl]

Okay.

[Andrew Grull]

All right, so what do we got now for our big story?

[Lauren Grohl]

A big story.

[Andrew Grull]

Big story.

[Lauren Grohl]

I mean, I don't know if this is a big story, but Wendy's launches Frosty Day and new limited edition flavors. What are those, Andrew?

[Andrew Grull]

I don't. I don't. I don't even know. You tell me. I don't know what the limited edition edition flavors are.

[Lauren Grohl]

All right, so we have a classic vanilla Frosty with cinnamon snickerdoodle sauce and cookie crumbles. A nod to holiday baking nostalgia.

[Andrew Grull]

Okay, so this actually was December. Was. This was. This was last week. This was November 15th. But apparently they're gonna expand. The reason why I wanted to cover this story was because I wanted to talk about the Frosty.

[Lauren Grohl]

Why?

[Andrew Grull]

So I used to go to Wendy's as a kid, and my dad would say to me, do you want a milkshake? And they'd say, yes. And then they would hand me the Wendy's Frosty, and I would get a straw with it and a spoon, and I would actually pull the brain out of my head trying to suck the Frosty up through the straw.

[Lauren Grohl]

Yeah.

[Andrew Grull]

But then my technique was to let the Frosty melt a little bit, and then you kind of had, like, a quasi custardy milkshake.

[Lauren Grohl]

Ooh.

[Andrew Grull]

It made me really angry. And since then, I've never eaten a Frosty.

[Lauren Grohl]

Okay.

[Andrew Grull]

Do you like the Wendy's Frostys?

[Lauren Grohl]

I mean, I don't go out of my way to buy them. You get them for the kids, though.

[Andrew Grull]

Because the kids love the frosty. And with the kids meal, like, if we splurge on any fast food, we don't do McDonald's. I just think McDonald's is junk. Although I think they make the best fries. I will say that. But I like the new buns. New, circa, like five or ten years ago at Wendy's. They're that softer brioche style bunny. Almost more of like a Shake Shack style bun. So I like Wendy's.

[Lauren Grohl]

Yeah, we talked about this last time. Never frozen Wendy's. Never frozen chili.

[Andrew Grull]

Always fresh. And I, like, don't talk about Wendy's chili. I'm thinking about fingers now. Oh, God. Thank goodness that lady got thrown in a slammer.

[Lauren Grohl]

It was all a lie. It was all a lie.

[Andrew Grull]

But the new Wendy's frosty flavor that the kids actually liked was the, like, orange. Orange Creamsicle. It's like the Orange Dream.

[Lauren Grohl]

Like Orange Julius.

[Andrew Grull]

Yeah, like an Orange Julius. You. You bring up Orange Julius into every single conversation you can. What is your obsession with this?

[Lauren Grohl]

Because that was like my childhood. Like, when we would go to the mall, they had an Orange Julius and I would get the Orange Julius.

[Andrew Grull]

That was it.

[Lauren Grohl]

Yeah. And it was like my favorite drink ever. I don't know what it is about it. It's like a vanilla orange slushie.

[Andrew Grull]

Where is Orange Julius now?

[Lauren Grohl]

I don't know if there are any more. I haven't seen any. And the one mall that it was in closed down.

[Andrew Grull]

So every single mall is closed down. They just closed down the Westminster Mall in Orange county. And they let people go in for, like, a couple days before just to. It was apparently, like, really eerie. They had some professional skateboarder doing skating videos through the mall.

[Lauren Grohl]

That's kind of cool.

[Andrew Grull]

That was cool.

[Lauren Grohl]

That's where I got. You know, that's sad because I grew up in Orange county and that's where I got my makeup done for the prom. That's where we would hang out with my friends on the weekends. The mall used to be the place to be.

[Andrew Grull]

The mall was always the place to be. And the mall actually had some of the best food in Jersey. We had this thing called Roly Bolly, and it was this thin pizza dough that, like, rolled around into a stromboli. And they would put them out there as samples and. And we would go in with, like, Tupperware and we could get. It was like, what do we want to eat today? Let's go get the samples at Roly Bolly. And then next to it was roly bowl rolly bolly. Next to it was hot dog on a stick. That was always a good one. Let's talk about some quick cooking tips here. We're just thrashing through these stories today because we want to make sure that we fill your brain with as much food facts and fun as possible. But do you have any cooking tips today? You want me to jump in?

[Lauren Grohl]

You jump in.

[Andrew Grull]

Well, we talked about the parmesan and the pasta sauce and the tomato sauce a couple weeks ago ago, how it thickens it and it enriches it by adding your parmesan rinds and it adds a ton of umami. But I was, I actually we, we don't cook that much pasta at home.

[Lauren Grohl]

No, we don't. Because our kids like meat.

[Andrew Grull]

Yeah, our kids are pro. They got, they. Oh my gosh, it's creatine all day long. I mean, our five year old is 213 pounds. He's got a neck the size of a refrigerator. So the. Just laughing at my own joke there. So one of the things that I did cook pasta last week, the little garlic carbonara, if you will. Although I didn't use cream, I just did butter and a ton of extra parmesan. But sorry, I digress. Using a little bit of the pasta water in your sauce. So there's a lot of starch in that pasta water that comes off of the pasta itself. And it's actually great. If you're making a sauce, you can just put a ladle full of that pasta water back in with your pasta after you've strained it and then mount it with some butter. And you get this like rich. This is what restaurants do. You get this rich, creamy, buttery sauce that isn't overwhelming, doesn't necessarily have to have cream in there. A lot of people will do this for like a lighter fettuccine Alfredo style creamy pasta sauce because of the starch that's in that pasta water. So that's a good one. Always reserve your pasta water. And as crazy as this sounds, even if you're making like pasta salads, sometimes I will take some of the pasta water and I'll put it in the refrigerator and I'll use it just to mount a sauce for like other dishes. Un pasta related going forward.

[Lauren Grohl]

Oh, that's a good tip.

[Andrew Grull]

Yeah, it's a little tip. Little tip and trick the other one. I would say, let's see, let's do anotheranother. Sharpen your skill today. We've talked about acid, we've talked about seasoning. As you go and making sure that you do a taste test. But I wanna lean in on that. Don't wait until the end to season your food because it's gonna taste bland. You always wanna season throughout the cooking process. So each layer, like, let's say you're making a sauteed vegetable dish that then you're gonna fold in chicken and pasta, for that matter. Taste your vegetables after you saute them. Make sure those are seasoned, processed properly. Then taste it after you add your chicken. Make sure that's seasoned properly. And I'm not just talking about salt and pepper. A lot of your other spices, they need time to bloom, and they need to bloom in the fats or toasting directly in the pan. So it's important that you use the heat in order to bloom a lot of these flavors and then taste it throughout so that you can change the flavors as you're cooking. I think that's another little technique piece there that people need to.

[Lauren Grohl]

That is so true. A lot of people just season at the end of things, and it just makes it taste like your food with, like, salt on it.

[Andrew Grull]

Yeah.

[Lauren Grohl]

You know what I mean? It's not infused.

[Andrew Grull]

Yeah, you do need.

[Homes.com Advertiser]

Ooh.

[Andrew Grull]

Infusion infused.

[Lauren Grohl]

All right, Andrew. 86.

[Andrew Grull]

Oh, you wanna know what I want at 86 and get rid of this week? People are not gonna like this. This one might cause a little stir on the worldwide web. Onion rings.

[Lauren Grohl]

Oh. Why?

[Andrew Grull]

I'm just. I'm sick of onion rings.

[Lauren Grohl]

Do you not like them?

[Andrew Grull]

I never liked them. I mean, like, I'll eat them, but they just don't do anything for me. First of all, they tricked me. When I was a kid, I'd see an onion ring, and I'd think it was some sort of a potato ring or what have you. I didn't know what it was.

[Lauren Grohl]

I like onion rings.

[Andrew Grull]

And then you pull it, you got this little, like, onion that just, like, slips out, and it's a steamed piece of onion.

[Lauren Grohl]

Wow.

[Andrew Grull]

I started to fall for the onion rings when the rodeo burger came out at Burger king in, like, 1999.

[Lauren Grohl]

We did a take on that, remember?

[Andrew Grull]

And we did a take on the rodeo burger, but we did it with, like, a nice black and barramundi fish fillet. And then we made our own fresh onion rings. And I put a lot of time, science, and intellectual thought into how we made ones that.

[Lauren Grohl]

We should bring that back?

[Andrew Grull]

No. Because here I am, 86 in onion rings.

[Lauren Grohl]

Maybe not.

[Andrew Grull]

But then I realized what happens is you put the onion rings on the sandwich and you take one bite, and then one bite is full of the onion slippage. Like a little onion. Onion pajamas. Silk onion pajamas.

[Lauren Grohl]

What. What about the Bloomin Onion?

[Andrew Grull]

Now that. There we go. Thank you. Now that takes me to the Bloomin Onion. I'm sorry, I do not like the Bloomin Onion.

[Lauren Grohl]

Why?

[Andrew Grull]

Because it's just. It's just, just. It's. It's a deconstructed onion ring. I like the sauce that the Bloomin Onion comes with.

[Lauren Grohl]

You are.

[Andrew Grull]

I used to go to Outback and get the Bloomin Onion. And first of all, outback in the 90s had some weird seasoning that gave me horrible digestive stress. But that's. That's for another episode.

[Lauren Grohl]

Exactly.

[Andrew Grull]

Things can get messy. The Bloomin Onion was great because you like the sauce and the blooming. The bloom. The Bloomin Onion was like. What was it like? I think it was like. Like $8 in the 90s. But now the bloomin onion's like 12, 14, $15.

[Lauren Grohl]

It's kind of ridiculous.

[Andrew Grull]

It's an onion. An onion cost them probably 40 cents. And then you got the batter and the sauce, right? So add like 40 cents for the sauce and the batter. Add like another 40 cents. 80 cents, 46. So like a buck 25 for that. Right? You want to make your food cost on that, multiply it by 4 or $5 makes you 25% cost of goods. But they're selling it for like 15. That is a money maker.

[Lauren Grohl]

It's about $12.

[Andrew Grull]

So $12. So we said 5 is 25%. So now take it to 10. That's 12.5. And then even higher. So it's 10% cost of goods item. Oh, man. Maybe we should put an onion. Nevermind. I like the onion. I think we should put it on the menu. No, no. I just want to say one more thing. Lauren's telling me to speed it up on the blueberry.

[Lauren Grohl]

No, I wasn't.

[Andrew Grull]

There was a food science. I don't remember what episode it was. It was like one of those food science shows on Food Network or Discovery Channel. And there is like a technique to making the Bloomin Onion perfect and nobody can emulate it.

[Lauren Grohl]

I bet you can.

[Andrew Grull]

Well, I mean, of course I can.

[Lauren Grohl]

Let's try this out.

[Andrew Grull]

All right. Let's do it right here in the studio. All right. What do you want to talk about Next?

[Lauren Grohl]

Okay, so my 86, it. It's not a food trend, but, like, we have to. Everything needs a freaking subscription now. You sign up for anything and it's like you know, you get the week free and then you want to do it because you want to check it out. And then you forget about your subscription. And all of a sudden you're charged like 79.99 and you're like, oh my gosh, it's. It's everything.

[Andrew Grull]

Everything is a subscription.

[Lauren Grohl]

Like, I just wanna download an app sometimes without having to commit.

[Andrew Grull]

Last night I tried downloading that teleprompt app where you can like video and read the teleprompt off of it. And the only option was a subscription, a yearly subscription. But here's what they do. And this is the trick, right? Oh, you can cancel in three days.

[Lauren Grohl]

But then you forget.

[Andrew Grull]

You forget. Or trying to cancel it is like trying to break into the.

[Lauren Grohl]

You can only go onto your laptop. Only do it from like. Yeah, not a mobile. You have to go on a desktop.

[Andrew Grull]

Yeah, you, like, you have to submit a blood sample to make sure that it's you. And then you have to give. Submit dual sample just to cancel the subscription.

[Lauren Grohl]

And then you know what, just speaking of that. So now I don't know if you've seen this on Instagram. Say you come across a reel, right? And it's like a recipe. And usually they'll just lay it out in their caption, but now it's like you have to, you know, type recipe and I'll send you the link. And then you send the link and then suddenly you're gonna, you have to put in your email. And now you're subscribed to their email list and then to. In order to get the stupid recipe. And I'm like, oh my gosh.

[Andrew Grull]

Wait, you actually do that? You follow those instructions? I see those all the time. And I'm like, o, I wonder who actually does that.

[Lauren Grohl]

Okay. Cause I saw this pie. I know you don't like, let's not talk about pie in front of Andrew, but I saw this pie the other day. It was like two probably the worst things that you'd like. It was banana toffee. Like cream pie. Sounded delicious. I'm angry and you know how much I love toffee. And I was like, ooh, she's like.

[Andrew Grull]

A 90 year old lady.

[Lauren Grohl]

Okay, I am with my food choices. But anyway, I wanted that recipe because it looked delicious. And then I had to go through all these steps and I just gave up.

[Andrew Grull]

I can't believe you did it. And that's why you've been getting served ads on your Instagram for hard candies and Ovaltine for the past Werther's.

[Lauren Grohl]

Originals.

[Andrew Grull]

They're like, we're gonna target. She must be a 75 year old lady. She wants a banana toffee pie.

[Lauren Grohl]

Doesn't it sound good, though?

[Andrew Grull]

No, not at all. But I love you. Okay, let's just talk about eggs really quickly because I posted this article up on my substack last week. That's an American gravy on substack. Because people were asking me about eggs. And then Lauren and I go to Whole Foods and we're standing in front of the egg, whatever the egg case with a big door and there's like, like 42 different types of eggs. Now we know what eggs to buy. But I'm thinking to Lauren, and they go in range, in price, obviously this is California was like from $3.99 to $15.99. I think those Easter eggers were like $15.99.

[Lauren Grohl]

And then Mr. Magoo over here decides to buy an $11.99 carton of eggs, a dozen eggs. And I said, those eggs cost a dollar a piece. Like, are you crazy? He's like, I just want to try them out.

[Andrew Grull]

Well, it was market research. It's a write off.

[Lauren Grohl]

Were they any different?

[Andrew Grull]

Actually, they were. And I'll get into it, but I think we need to go down the, you know, let's talk about eggs really quickly. So the thing about eggs is that the color of the eggs are irrelevant. It doesn't change the flavor, it doesn't change the nutrition at all. White eggs come from white feathered hens with white ear lobes. And brown eggs come from red feathered hens with red earlobes. Now the blue or the greenish, the earlobes.

[Lauren Grohl]

I didn't know those were relevant.

[Andrew Grull]

Yeah, that's what determines the color of the egg is the earlobe.

[Lauren Grohl]

I thought it was just the color of the head.

[Andrew Grull]

Look at my earlobe.

[Lauren Grohl]

They're a little red.

[Andrew Grull]

I'd be a red egger. So the blue or the greenish eggs come from heritage breeds like the Americana, also known as the Easter egger, funny enough. So once again, the brown eggs are going to cost more because that apparently that breed of chicken eats more, but it doesn't change the nature of the eggs. So what's the purpose in buying the brown eggs? Well, they marketed the brown eggs as better years ago. Actually, when I posted this on my ex, somebody sent me an old advertisement about the brown eggs. So once again, food marketing machine, that's all that it was. What do the buzzwords actually mean? So if you go down the list of the main eggs, you got your cage free eggs. Okay, sounds great. That just means they're not in cages, which means they're still packed inside barns. No sunshine, no grass, just a little more room to move around. But they never go outside, so it kind of makes me think, oh my gosh. So are all the other ones just packed into cages? Well, the answer is yes. Like there can be five hens in a small cage and they never see the light of day. Kind of sad, right? Then you got free range. Now, technically, they have access to the outdoors. In practice, it's often like a tiny little room leading to a concrete patio. Sounds like me. And it doesn't scream farm life at all, right? It's just like, okay, they go outside, smoke a cigarette, come back inside. Then you got pasture aged, pasture raised. Now this is the one that matters because these hens, they live outside and they peck, they peck through the grass and they eat bugs like chickens are meant to, right? And as a result of that, because they're eating a more natural feed, they're out there moving around, eating more, their yolks are darker, the eggs taste better. And you can actually taste the difference in those eggs. That's an important point to mention. Now the organic, which you'll see sometimes, organic free range or organic cage free, that's specifically in reference to the feed. So they're just eating a feed with like no pesticides or GMOs doesn't promise the birds ever see the light of day. But if you're really concerned about what they're eating in regards to the GMOs or the pesticides, then go with the organic. In a perfect world, you're going with like the organic, pasture raised. That's kind of the bottom line here, right?

[Lauren Grohl]

So, but I have a question. So why would these, you know, farmers that just do the regular standard eggs, right? There's like packed in the cage, Packed.

[Andrew Grull]

In the cage, the high density housing eggs.

[Lauren Grohl]

Why can't Andrew, why can't they just let them roam?

[Andrew Grull]

Free space, right?

[Lauren Grohl]

So they don't have enough space.

[Andrew Grull]

They don't have. Well, you want to be able to get in as many eggs. Think about it this way. It's like eggs per square foot, right? So let's say I have a huge factory and I've got 500 square feet of factory space. I need to get as many eggs per square foot of that factory as possible. So you're really just. And they're packed on top of each other like apartments, right? So it's cage upon Cage, they go multiple tiers. That's why I was serious.

[Lauren Grohl]

How do they lay the eggs in the cage? So they're just walking around their eggs.

[Andrew Grull]

There's a contraption where the eggs, like, roll down just like you see in cartoons. From the second tier, the third tier. Gotta take an egg elevator up there to get the eggs. It's not the healthiest environment. That's why I think it's important that.

[Lauren Grohl]

But then does it matter?

[Andrew Grull]

Does it matter? Well, first of all, I think the humanity of the way in which we.

[Lauren Grohl]

Eat our food well, I think it's. That's horrible, like, how they're doing this. But like, does it. Does it make a difference nutritionally?

[Andrew Grull]

Nutritionally, yes. The pasture raised eggs are gonna be better nutritionally because they're eating a more natural feed. They're actually the happier.

[Lauren Grohl]

So if you get a pasture raised egg that's white, it doesn't matter. Like, it's the same as a pasture white.

[Andrew Grull]

Brown. White versus brown. Yeah, yeah, yeah. We've determined that the color of the egg is irrelevant. Although the. Let's go back to the original. So I bought the $12.99 Easter Eggers, right? And they did have the. They were organic feed and they were pasture raised. They were gamey. They almost tasted fishy.

[Lauren Grohl]

Yeah, we didn't like them.

[Andrew Grull]

No, they were like, really gamey.

[Lauren Grohl]

Yeah, that's right. Okay.

[Andrew Grull]

And that's because of that particular type of egg. Now, the thing is, a lot of responses I got online were from people who live in the Midwest. And they're like, oh, our neighbors have eggs, we have eggs. We've never had to go and buy eggs. And they all have that deep yellow yolk and it's like really fresh and delicious. That's how people are eating their eggs. But in cities, right? Urban areas, obviously. Los Angeles, New York, Miami, Chicago, any major city, you're not just like throwing a couple eggs in your apartment closet. If anything, you're growing boomers or weed in there, not laying eggs. Well, now, I will say this. This is kind of the final piece of this. Check the date, not the sell by date. This is an interesting nugget of wisdom. The Julian date. Okay, that is a three digit number. Like let's say 300, right? Or 324. That's the day of the year that the eggs are packed into the carton. So use this, not the sell by date. Because they could be packed in the carton and then they could sit on the shelf. But then they're not the sell by date doesn't go on until later, so if you want to know. And typically the eggs are packed into the carton like a day or two after they're hatched. So use the Julian date. So if it's like 200, then count from January 1st up 200 days and then work that into whatever day you bought them. The Julian date. That's an important thing to notice. So it's going to be a number from 0 or 1 to 365. And. And it refers to the day of the year in which the eggs were packed in the carton.

[Lauren Grohl]

Interesante.

[Andrew Grull]

And did you know that that's actually named after Julian Caesar?

[Lauren Grohl]

I did not.

[Andrew Grull]

No, I just made that up.

[Lauren Grohl]

Okay. Well, you fooled me.

[Andrew Grull]

Yep. You say anything with confidence and you're good to go.

[Lauren Grohl]

Exactly. Well, we covered a lot today.

[Andrew Grull]

We did cover a lot. I feel like leaving it on eggs was a good one.

[Lauren Grohl]

Yeah.

[Andrew Grull]

We're gonna get into some Thanksgiving talk on the next episode. You know, tiramisu, we named it but eggs. Hey, thanks for hanging out with us here on American Gravy. We hope that you laughed, learned, and maybe got a little bit hungry along the way.

[Lauren Grohl]

Yes. We'll be back for Sorry. With more stories that feed the soul and probably clog an artery or two.

[Andrew Grull]

We aren't clogging any arteries. Stop that. No.

[Lauren Grohl]

All right, Sorry, guys.

[Andrew Grull]

Till next time, keep it saucy, keep it free, and keep it in the family. Whatever that means.

[Lauren Grohl]

I don't know what it means. Bye.

[Prime Video TNF Advertiser]

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[Lauren Grohl]

That is unbelievable.

[Prime Video TNF Advertiser]

This week, the Bills stampede into Houston to meet the Texans in a showdown under the lights.

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Are you kidding me with this catch?

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[Andrew Grull]

See paypal.com promoter points can be redeemed for cash and more. Paying for subject to terms and approval. PayPal Inc. And MLS 910457 what a.

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[Lauren Grohl]

All.

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This is that classic HBCU vibe. Non stop action. The band is rocking and and the crowd lit chant echo drum beat Everybody showing that school pride. A game like this. Yeah, it calls for an ice cold Coca Cola. Ah, crisp and refreshing. That's a game changer right there. Yeah, that taste always hits the right note. Just like the band at halftime. And just like that, we're back at it. Passionate fans, school colors everywhere and an ice cold Coca Cola. That's a winning combo no matter the sport, no matter the yard. Everybody knows fan work is thirsty work. So grab a Coca Cola and keep that HBCU pride going.

[Andrew Grull]

You know what a girl's best friend.

[Lauren Grohl]

Is not diamonds her lawyers.

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[Lauren Grohl]

Make it ring Showtime Lately, ladies, stand up straight and breeze into that room like a storm no one saw coming.

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Hulu Original Series All's fair now streaming on Hulu and Hulu on Disney for bundle subscribers. Terms apply.

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Black Friday is here and Pandora Jewelry is offering up to 40% off storewide and site wide now through December 2nd. Explore jewelry designed to last beyond the season. From classic charms to modern rings, bracelets, earrings and more. Whether you're holiday shopping or treating yourself, now's the perfect time to find something Special. [e-mail] or your local Pandora store. Exclusions apply.

[Homes.com Advertiser]

This is an iHeart podcast.