The Great Freezer Fire

Summary

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The Dream — "The Great Freezer Fire" (June 28, 2026)

Overview

In this relaunch of The Dream as a weekly interview series, host Jane Marie explores the aftermath of a massive cold storage warehouse fire in Boyle Heights, East Los Angeles—a blaze that’s been smoldering for days and sent 85 million pounds of food up in smoke. Jane interviews complex food system strategist Terry Barker to unpack how America’s food supply chain works, what this loss means, and how concepts like food security, waste, and access fit into the bigger “American Dream.” The discussion brings to light the vast, mostly hidden infrastructure behind our food, challenges assumptions about scarcity, and touches on deeper questions of who gets to access it.

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Key Discussion Points & Insights

1. Setting the Scene: The Freezer Fire in LA

• Jane Marie opens the episode from her home due to air quality concerns caused by the ongoing warehouse fire (02:08). She describes the scale: an 11-acre, 500,000 square-foot building burning for a full week.
  • Memorable moment:

    "This is all smoke from over that way. Wow, that's a lot of fucking smoke, dude. Yes. I accidentally called her [my mom] 'dude.' I never call her dude. It just slipped out." (03:32)

• Residents are dealing with hazardous air, “crusty eyes and a cough” (03:25), while emergency response is hampered by the fire’s scope and the warehouse’s structure.

2. What Was Burning? Exploring Our Food Supply’s Hidden Backbone

• Terry Barker explains the facility stored 85 million pounds of (mostly frozen) food—about a week’s worth of food for all of Los Angeles (07:57).

  "85 million pounds corresponds to those, the population of people living within the city limits eating… a week’s worth of food." (07:54)

• Most of this food was destined for ongoing storage or cross-docking before heading to other markets, both domestic and international, illustrating how interconnected and global LA's food supply is (11:11).
• Jane relates the products in her freezer—shrimp tempura from Vietnam, udon from Korea, dumplings from China—to the global web that passes through facilities like the one that burned (12:04).

3. Anatomy of a Cold Storage Warehouse

• Terry walks listeners into a facility:
  • There’s a standard “warm” office area, then expansive three-story racks of food, resembling the end of an IKEA warehouse (18:37).
• Notable Quote:

  "You would walk in… there may be several offices there for like the facilities manager, break room… and then you would get to a door… pallets themselves… on racking… three stories." (18:37–19:34)

• Los Angeles alone has 19 such commercial freezer warehouses (17:52).

4. The Scale and Resilience of the Food System

• Despite appearances, the food system is “built to pivot.” While the public might worry about a catastrophic supply loss, Terry notes redundancy:

  "It’s more than likely not going to be noticeable… it is a gap in supply… but [the system] has been set up so that you, you can sort of pivot, even though it’s a pain, but you, you have to, you have to deal with it." (10:37, 28:22)

• However, supply chain disruptions—like frost, pests, or avian flu—can devastate individual farms and communities, especially small ones. Recovery can take years. (28:22–31:02)

5. Food, Branding, and the Hidden System

• The public image of farming (the “bucolic branding”) is often misleading. The food we eat depends not on idyllic family farms but on vast, corporate, industrial operations—10,000-acre farms being the “1%” in this context (23:54).

  "The branding… almost makes it seem like these family farms are like glorified gardens that the cousins and the aunts come over and we, we put it in a box… the farms that are feeding the country… are operating closer to like corporate businesses." (23:57)

• Most food consumers have little reason or ability to see this hidden world, nor its volatility or inequities.

6. Equity, Access, and Rights

• Terry points out the warehouse’s contents were only accessible “through money and through proximity”—underscoring how even a robust supply system is not necessarily equitable (33:47).

  "Just because it’s moving a lot of food doesn’t mean that system… is accessible. If you don’t have the proximity to a grocery store… or the money… how are you going to pay for [it]?" (33:47)

• Jane notes Terry will return in the future to address food deserts and related issues.

7. The Aftermath: Local Impact and Ongoing Problems

• As the fire subsides, collateral issues erupt: lingering stench, families forced to leave homes, and mounting fears of a rat infestation from all the rotting food.
  • Final news clip:

    "A foul stench, families forced to leave their homes and now fears of a rat infestation… 85 million pounds of rotting food becomes more unbearable by the day." (34:06–34:12)

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Notable Quotes & Memorable Moments

• On perspective:

  “85 million pounds… would take seven and a half days to go through… it’s more than likely not going to be noticeable.”
  — Terry Barker (07:54–10:37)

• On cold storage infrastructure:

  “LA is the largest import hub in the US… There’s probably a lot of meat that was in there.”
  — Terry Barker (11:30)

• On food movement scale:

  “That 42,000 [pounds per truck] breaks up into about 1,962 trucks… and that’s just casually being on the road, just counting these trucks.”
  — Terry Barker (19:34–20:50)

• On farm scale and myth:

  “In California, you will have farms that are like 10,000 acres… operating closer to like corporate businesses… doesn’t really match the… bucolic branding that we’re seeing.”
  — Terry Barker (23:54–23:57)

• On resilience and volatility:

  “There’s always challenges in the food industry… the system is quite volatile at its foundation. When something happens… it is talked about, it is a challenge.”
  — Terry Barker (28:22–31:21)

• On access:

  “The food in that warehouse, the primary way to access it is through money and through proximity… If you don’t have the proximity to a grocery store that carries that food, how else would you get it? And if you don’t have the money, how are you going to pay for [it]?”
  — Terry Barker (33:47)

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Timestamps for Important Segments

• [02:08] — Introduction to the fire’s context and local experience
• [03:49] — Introducing Terry Barker, food systems expert
• [07:54] — Placing 85 million pounds of food in context
• [10:37–12:04] — Explaining supply chain structure, imports, and exports
• [17:39–19:34] — Anatomy of a cold storage warehouse; LA’s infrastructure
• [20:50] — Trucking and the scale of food transportation
• [23:54–23:57] — Busting the myth of the family farm
• [28:22–31:21] — Coping with disaster and the resilience/vulnerability of the industry
• [33:47] — Access, equity, and the hidden system
• [34:06–34:12] — News update: stench, displacement, and rat infestation

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Conclusion

This episode of The Dream uses the immediate crisis of the LA freezer warehouse fire to shine a light on the often-invisible machine keeping America supplied with food. Terry Barker's expert insights challenge listeners to rethink common assumptions about scarcity, food waste, and who truly gets access to food. The episode closes with a grim update for local residents and the promise of future discussions about the intersections of food, equity, and the American Dream.

Transcript

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[Jane Marie]

The US Surgeon General says kids who spend more than three hours a day online are twice as likely to struggle with depression and anxiety. And nearly half of girls and about a third of boys say social media causes overwhelming stress. Researchers have even found that teens who spend more than five hours a day on their phones are at double the risk for suicidal thoughts. I want to avoid all that stuff with my kid. Good news, there's a better option. A company called Gab is tackling this with something they call tech in steps. Instead of handing a kid a full on adult smartphone right away, Gab offers safer phones and watches designed specifically for kids with no social media. Younger kids can start with GPS enabled watches so parents know where they are and as they grow they can move to phones with parent enabled apps. It's technology that grows with them while helping protect their mental health. The bottom line? Your child doesn't need a device built for adults. I absolutely love our Gab phone for my 12 year old. I can see where she is. She can call me. Others can call her if I approve them. Anytime she gets a text message that has a bad word in it, I see it. I don't have to monitor everything she says, but when she's texting with someone and say shut up, shut up, shut up, shut up, shut up. Jerk. I see that Gab keeps kids connected. Without social media, I can't recommend Gab enough. If you're looking for a phone that makes parenting easier and gives you a little more peace of mind, check them out. Visit gab.comdream and use code dream for an exclusive offer. That's Gab G A B B I'm Jane Marie and this is the Dream I'm recording from home this week because we're not supposed to go outside here in East LA if we can avoid it. Six days after a massive erupted at a cold storage warehouse in Boyle Heights,

[Terry Barker]

the flames are still burning tonight and

[Jane Marie]

health concerns are mounting. People who live and work in the

[Terry Barker]

area are scrambling to get air purifiers amid the hazardous conditions, the building is so big and the flames burning in

[Jane Marie]

such hard to reach areas that firefighters

[Terry Barker]

are facing serious challenges to put out the fire.

[Jane Marie]

How big is so big? 11 acres, around 500,000 square feet. That's roughly four Costcos. The fire is now finally down to a smolder. But for a week, you could see the smoke from my roof. Here's a video I made for my mom the day the fire started and the skies turned gray. This is all smoke from over that way. Wow, that's a lot of fucking smoke, dude. Yes. I accidentally called her dude. I never call her dude. It just slipped out. A week later, the smoke looks more like this weird yellowish green, fluffy cloud a little further off in the distance, but somehow more ominous. For the past week, I've woken up with crusty eyes and a cough. And I know you might be thinking, aren't you used to this by now, what with all the wildfires you people are always having out there? And yes, day one felt very much reminiscent of that. But since the fire has continued to burn, it's gotten creepier. Maybe it's the mystery of what could possibly still be burning a week later. Why is the smoke changing color and why can't the firefighters put it out? And what even is that warehouse?

[Terry Barker]

It's a freezer facility, but it has 85 million pounds of food.

[Jane Marie]

This is Terry Barker, a complex food system strategist, which is a job one can have. And boy, is it ever complex. She thinks a lot about how our food moves around.

[Terry Barker]

Basically, if you look at the industry, you have a lot of different partners that make it so, which I will talk about some of that. So you have your farmers, your distributors. You also have your institutions, like research universities. And so one of the things that I'm currently doing as in a consultant role is liaising with these different organizations, institutions and types of businesses to address some of the challenges in the industry.

[Jane Marie]

And the industry being food.

[Terry Barker]

Yeah, so the agriculture industry, which includes food, beverage, textiles, like any. Anything that's sort of grown on farm, livestock, those, those pieces, those food and agriculture. And so that supply chain would be from. From farm to the hands of the consumers and everything in between.

[Jane Marie]

Have you dined with us before? We do things a little differently around here, Terry. We're farm to table,

[Terry Barker]

Definitely, you know, a lot of farm to table. Happy to be at your T.

[Jane Marie]

Terry grew up about 40 minutes away from my family farm in a much more citified environment on the campus of Michigan State University. So how did you get into this Line of study and work.

[Terry Barker]

I've been in the industry for most of my life. I just got into it when I was younger. We used to go to the Veta visit day. You know, you're just in the community they have, it's a land grant institution, so there's acreage everywhere. My mother used to be the editor, had previously been the editor of the College of Human Medicine magazine. And so that's right across the hall from the school of Vet Med. And so she knew some of the people over there, so they would tell her about events and we would go. And so I got to see it up close. And then my parents would do stuff like people would say, hey, we're going to go out to so and so farm and go ride some horses. You know, your kid likes the farm. My parents were never gonna go and do that. And so they were like, great, take her to go hang out with some horses. And I, and I do remember one time when I was a kid, I think somebody had a BB gun and a dog. They were like, you want this kid? But that was like way out of my scope of like vision of what this could be. And I was like, no, but I'll hang out with the horses to this day. I wish, I wish I had done it, you know, like Leave it to Beaver or something, but for like little black girls, Like so many little kids. Wanted to be a veterinarian, but I was really serious about it, so I pursued it. Pursued it. Never really deviated. Only deviated when I found out that I was allergic to all animals with fur. So. But by that time I had already been doing working in vet clinics, working at our state research facility at a university, and already had worked in small animal equine, bovine areas like I was quite deep in. So I went to University of Michigan, Ann Arbor, because I was looking at other options outside of veterinary medicine. It's a big research university, so I would be able to do some other kinds of exploring and continuing my research career.

[Jane Marie]

Where did you go with your research?

[Terry Barker]

Yeah, I did some research there, but ultimately, because it was going to be linked to going to medical school, because I never wanted to be in a lab all day, I realized that I didn't like people that much. So. So here, here, You know, to give some context to it, I know we hear these big numbers about these facilities, so this one in particular, my understanding, it's a freezer facility, but it has £85 million of food. Now, I can't imagine what £85 million of anything looks like it's just, it's just really hard to grasp. But just to give that some context for those in Los Angeles, right in the city limits, my understanding, there's about 3.8 million people. People eat an average of three millions a day, one pound per meal. So eat about three pounds of food a day. So 85 million pounds corresponds to those, the population of people living within the city limits eating approximately that would be £11.4 million of food a day, which would take seven and a half days to go through the same amount of food. Sure. Right. Which if you think about it, we're almost on day seven of it burning. And in this time, as much food as it is in that warehouse has been nearly consumed by everyone within the city limits of Los Angeles. So this is a very small amount of food. It's more than likely not going to be noticeable. Right. Maybe, you know, a gap in supply in part because this facility is a port centric facility, so they do import and export. It's also another reason why it may be less noticeable, particularly for consumers, is because it's a frozen food facility. Meaning, you know, we freeze food in order to preserve it, either for export or going into different markets. Fruits, vegetables, meat have been processed in a facility and then they send it to this warehouse. So, you know, but some of that may be long term storage, some of it could be short term storage.

[Jane Marie]

What does long and short term mean?

[Terry Barker]

If a processor is processing meat or vegetables or fruit and freezing it and then they send it to this facility, they're basically storing it off site so they don't have to store it on site to the facility. And because we use freezing food as a preservation tool, sometimes that, that contract or how long those pallets might sit there could be months.

[Jane Marie]

Months.

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[Jane Marie]

And then short term would be what?

[Terry Barker]

I mean, short term would be what we might call cross docking.

[Jane Marie]

Cross docking is when a trailer comes off a boat, goes onto a truck, heads to a huge warehouse like this and unloads the food for just a small amount of time before it gets picked up by a different company that puts it on a different trailer or maybe on a train, et cetera, et cetera. You get it? It's really just crossing the dock, not there to stay.

[Terry Barker]

LA is the largest import hub in the us like if you think about Pacific Rim, like Japan, Korea, Philippines, Australia, a lot of those goods. So like seafood goes through Port of la, so you have a lot of fish and beef. I'm sure it doesn't smell like either of those things. Outside your house. But that's, you know, based on what I've seen and what goes in and out of that port, there's probably a lot of meat that was in there.

[Jane Marie]

I just checked my freezer and I have shrimp tempura from Vietnam, udon noodles from Korea, and dumplings from China. Those items and £85 million of their friends all came here by boat and ended up somewhere like the burning warehouse before making their way to my local grocer and then my freezer. Quite a ride. We'll be right back. The US Surgeon General says kids who spend more than three hours a day online are twice as likely to struggle with depression and anxiety. And nearly half of girls and about a third of boys say social media causes overwhelming stress. Researchers have even found that teens who spend more than five hours a day on their phones are at double the risk for suicidal thoughts. I want to avoid all that stuff with my kid.

[Terry Barker]

Good news.

[Jane Marie]

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[Jane Marie]

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[Terry Barker]

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[Terry Barker]

In the United States they have hundreds of these warehousing facilities and in Southern California alone, 22. In LA there are 19.

[Jane Marie]

Oh, okay, that's a lot.

[Terry Barker]

When you get into the facilities they have these racking systems.

[Jane Marie]

So wait, walk me in from the front door if you don't mind slowing down a little bit because I, I'll tell you what I was picturing and then you can tell me what's actually going on. I would go look myself because it's right over there, but they're not gonna let me in. I pictured a giant warehouse with a bunch of walk in refrigerators and freezers as if it was a large restaurant or something. It just seems crazy to cool down a space that's 500,000 square feet.

[Terry Barker]

I mean you would walk in and some of the places are immediately cold, but may have a very small like or have an office area in the front. You know, there's a window, you know, I'm here to see so and so. And because this facility, these facilities are inspected by the USDA or state departments of agriculture. You know, you have to sign in, that kind of thing. There may be several offices there for like the facilities manager break room. That, that kind of stuff would be in the warm area. And then you would get to a door where you could go beyond that and, and there's different kinds of setups because beyond the actual pallets themselves which would be on racking and this is what I was going to say, like it's not just they're all on the floor, but they have a Racking that goes up, you know, three, I would say, like typically three stories. I think if you look at this building, it's probably like three stories.

[Jane Marie]

Is it like the end of Ikea?

[Terry Barker]

Yes. Oh, yeah, that's a great way. Yeah. You know, and I also, I, I also was trying to, you know, think of other ways to visualize that. And this is, this is for like, if you're ever like driving on the highway, you see those big semis, the 72 foot semis, the big ones, they hold £44,000. That's approximately. So if you're, if you're driving on the road, I mean, we see this, these semis all the time. And the vast majority of the trucking in the United States is food. And so if you're seeing these trucks, I mean, you might count easily 50, 60, you know, you take a road trip, you know, hundreds of them, you could probably count. That's, I mean, and that's just casually being on the road, just counting these trucks. And so that 42,000 breaks up into about 10, 62 trucks. So 72 footers with 44,000 pounds of food on each truck. Same amount,

[Jane Marie]

I think about the book east of Eden, where it's a John Steinbeck novel. There's a, a major plot point in the book. John Steinbeck grew up in the valley here in California. And the main character, or one of the main characters in this book has this genius idea like 100 years ago to put lettuce on trains from California to Chicago.

[Terry Barker]

Well, times change.

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Well, as I was saying, a mastodon's a kind of elephant and hasn't lived

[Terry Barker]

on the earth for a long while.

[Jane Marie]

This is a clip from the film adaptation, a James Dean vehicle.

[Capital One Bank Advertiser]

And the meat was still fresh, sweet as a pork chop.

[Terry Barker]

Dad wrapped a head of lettuce in a piece of wax paper and kept

[Jane Marie]

it in our icebox for over three weeks and it still came out fresh and good.

[Capital One Bank Advertiser]

Isn't that right, dad? Quite right, son. Do you know where the biggest market for vegetables is in the winter?

[Jane Marie]

Where?

[Capital One Bank Advertiser]

New York City. And they can't raise them there.

[Jane Marie]

And it goes horribly wrong in the story. But it got me thinking about Michigan and how Michigan was a huge hub for food transportation. Like Ludington only exists because of the food ferries coming from Illinois and Wisconsin, through Michigan, up to Canada and over to New York. But it does get me a little bit dizzy, like thinking about how much food is moving around all the time.

[Terry Barker]

And that's one of the reasons I was really interested in this conversation. I Think there's particularly those folks who are trying to communicate around how much food we're wasting, the urgency around food security and the emergency food system and we throw out these numbers. But then for the large part, food consumers

[Jane Marie]

don't have to think about it.

[Terry Barker]

Well, yeah, they don't have to think about it. And so much of the branding for a long time has been farmer John, he's on his tractor, you know, packing it up, sending it off. Right. And then a large part, the farms that are feeding the country, they're, they're huge. I mean I hear about farms out in California, which is a, you know, they have farms out there that are big acreage. Whereas here in Michigan, when you get into over a thousand, those are considered to be fairly big farms. Although you do find farms that are 3,000 but not, not common. Like those are like your 1 percenters, basically the 1%. But in California you will have farms that are like 10,000 acres. Right. And so these are the farms that are feeding large swaths of the population, are large acreage, and are operating closer to like corporate businesses. Right. And don't. Doesn't really match the, a lot of this like bucolic branding that we're seeing.

[Capital One Bank Advertiser]

Right.

[Jane Marie]

It's not ballerina farms.

[Terry Barker]

The branding, the bucolic branding almost makes it seem like these family farms are like glorified gardens that the cousins and the aunts come over and we, we put it in a box and we put it on a truck and there it goes.

[Jane Marie]

The US Surgeon General says kids who spend more than three hours a day online are twice as likely to struggle with depression and anxiety. And nearly half of girls and about a third of boys say social media causes overwhelming stress. Researchers have even found that teens who spend more than five hours a day on their phones are at double the risk for suicidal thoughts. I want to avoid all that stuff with my kid. Good news, there's a better option. A company called Gab is tackling this with something they call tech in steps. Instead of handing a kid a full on adult smartphone right away, Gab offers safer phones and watches designed specifically for kids with no social media. Younger kids can start with GPS enabled watches so parents know where they are. And as they grow, they can move to phones with parent enabled apps. It's technology that grows with them while helping protect their mental health. The bottom line, your child doesn't need a device built for adults. I absolutely love our Gab phone for my 12 year old. I can see where she is. She can call me, others can call her if I approve them. Anytime she gets a text message that has a bad word in it, I see it. I don't have to monitor everything she says. But when she's texting with someone and they say shut up, shut up, shut up, shut up, shut up. Jerk. I see that Gab keeps kids connected. Without social media, I can't recommend Gab enough. If you're looking for a phone that makes parenting easier and gives you a little more peace of mind, check them out. Visit gab.comdream and use code dream for an exclusive offer. That's Gab G A B B

[Capital One Bank Advertiser]

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[Terry Barker]

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[Jane Marie]

Do people in your field understand, like, you know, well, shit's gonna go wrong in, in food movement. There's gonna be swine flu, there's gonna be avian flu, there's gonna be like, you're just think you. You think about, like, the systems, about how food moves around the world, and something like this can feel catastrophic to someone like me. And here you are saying it's just a week's worth of food. Don't worry about it.

[Terry Barker]

Honestly, like, we understand the largeness of it, and it's shocking and it can be devastating. Like, for example, experiencing like, late frost that in orchards or hail damage and things like that. There's moments like that that happen in Michigan that we talk about for years. And I would say, particularly in the farming community, I would say, you know, the thing about the food industry, and this is what I talk about with within business development, is it's quite, it's quite volatile, you know, from the farming standpoint. Like, so much can happen there because mother Nature, right? And then all along the way, there's all kinds of things that can happen, right? We control our controllables. But I would say these things aren't thought of as small because there's always challenges. There's always challenges in the food industry. So when something like, you know, like the soy, the late frost, the soybeans or apples or whatever happens, like, it can be hugely impactful. I would say the industrial food system that feeds into our commercial system all, all over the US like, in terms of that, it has been set up so that you, you can sort of pivot, even though it's a pain, but you, you have to, you have to deal with it. But it is talked about, right? It is a challenge. And, and whenever there's like avian influenza or something like that, like, nobody's thinking, oh, whatever. And I would say when I, when I think of the people that I work with, like, I can't speak to every. To everybody's experience, but that, you know, the folks that are in food safety and when things happen there, like, these things are talked about, these are areas of concern. Like, these are professionals that, like, they have, they care about what they do. If you have a farm, and especially like when this happened on small farms, it can be quite devastating and can take you more than one growing season, especially in Michigan, to recover from that. Like, that could be hugely impactful. And not that it's not hugely impactful for larger farms, but it's like, you know, it's. It's. The magnitude of it impacts everybody. And you really see folks come together in conversation and. And thinking about, you know, why does this happen? How do we provide more services? And you have state Department of Agriculture that do regulatory pieces or provide business development. You have organizations that are trying to create other markets, to create some, you know, stability within this market that's already quite volatile at its foundation. Right. So I would say, at least with the people I know, it's taken quite seriously, and it can really mess up you. I'm sure this. That's why I said, like, I'm sure this fire has messed up a bunch of people's weeks.

[Jane Marie]

It's been bad, but we're gonna be fine. But, I mean, I. I think about your, like, okay, so again, when you're thinking about this world of food, I find myself crossing paths with many people who dislike the entirety of it. And it sounds like you actually don't and you care about how food.

[Terry Barker]

Yeah, yeah. There's. There are camps. There are camps. Yeah. My sort of approach today was, like, talking about, like, the framing of this. I do have my own personal opinions, but I understand there are. There are reasons why this system works as it does. I may see the benefits to some of it. I may very much disagree with a bunch of it or pieces of it. Right. Depending on what we're talking about. Like, just what we're saying. Like this. The food part of the food system, where this warehouse sits is really on the commercial food side. Now, people could say, well, you get food waste from there, but also they partner with the emergency food system to rescue food and to donate food. Right. So there's less waste to those systems. So you could. You could say, like, these things are all connected, and they. They certainly are. But if we're talking about, like, for example, a camp would be, like, the right to have food, like a right to food. Just like there are people who believe there's a right to housing, a right to water, because these are basic necessities that humans need because everyone eats. Right? So. But then we're getting into a different type of conversation. You know, today was really just like, the context of how this warehouse fits. So you could think about, like, there's this huge system that is operating that is mostly hidden from view, but it's not without its faults. And just because it's moving a lot of food doesn't mean that system that it's operating within is accessible. That the food in that warehouse, the primary way to access it is through money and through proximity. If you don't have the proximity to a grocery store that carries that food, how else would you get it? And if you don't have the money, how are you going to pay for

[Jane Marie]

we'll have Terry back in the future to talk food deserts. We'll leave you with this parting news clip from this morning regarding one complication Terry and I didn't even touch A

[Terry Barker]

foul stench, families forced to leave their homes and now fears of a rat infestation.

[Jane Marie]

Neighbors living near the burned warehouse in Boyle Heights say they've reached their breaking

[Terry Barker]

point as life next to 85 million

[Jane Marie]

pounds of rotting food becomes more unbearable by the day.

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[Jane Marie]

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[Terry Barker]

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[Jane Marie]

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With no fees or minimums on checking accounts, it's no wonder the Capital One bank guy is so passionate about banking with Capital One. If he were here, he wouldn't just tell you about no fees or minimums. He'd also talk about how most Capital One cafes are open seven days a week to assist with your banking needs. Yep, even on weekends, it's pretty much all he talks about. In a good way. What's in your wallet. Terms apply. See capitalone.com bank capital1NA member FDIC.