'The Bear' Rewind | Ayo Edebiri, Ebon Moss-Bachrach

Summary

Podcast Summary: "The Bear" Rewind with Ayo Edebiri and Evan Moss-Bachrach

Podcast Information:

• Title: The Late Show Pod Show with Stephen Colbert
• Host: CBS
• Episode: 'The Bear' Rewind | Ayo Edebiri, Evan Moss-Bachrach
• Release Date: July 5, 2025
• Description: Dive into the behind-the-scenes insights of the acclaimed show "The Bear" with guest stars Ayo Edebiri and Evan Moss-Bachrach. Hosted by Stephen Colbert, this episode offers engaging conversations, personal anecdotes, and exclusive discussions about the making of the series.

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Introduction to Guests

Stephen Colbert welcomes listeners and introduces the episode's guests:

• Ayo Edebiri: An actor, comedian, and writer known for her roles in "Big Mouth" and "Dickinson."
• Evan Moss-Bachrach: An Emmy-nominated actor recognized for his portrayal of Cousin Richie in "The Bear."

Notable Quote:

Colbert (04:07): "My next guest tonight is an actor and comedian, you know from Big Mouth, Dickinson and The Bear."

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Ayo Edebiri on Career and "The Bear"

Background and Career Path: Ayo Edebiri discusses her journey in the entertainment industry, highlighting her work in comedy, TV writing, and voice acting. She talks about her role as Missy in "Big Mouth" and her unexpected rise to fame with "The Bear."

Notable Quote:

Edebiri (05:15): "I'm a Libra, obviously. Obviously. Come on, balance aesthetics. I did comedy and was a TV writer for many years."

Experiencing Sudden Fame: Ayo shares her feelings about "The Bear" becoming a cultural phenomenon, expressing both excitement and the humorous challenges it brought, such as her parents no longer worrying about her career trajectory.

Notable Quote:

Edebiri (05:48): "Yeah, I'm enjoying it. Don't take me off the rocket, please. It's nice."

Character Insights: Ayo delves into her character's background, motivations, and the nuances of portraying a sous chef. She explains the importance of her character's Chicago accent and how it reflects his deep appreciation for Chicago's culinary traditions.

Notable Quote:

Edebiri (21:09): "He sounds like he's from Chicago."

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Evan Moss-Bachrach on "The Bear" and Acting Experience

Role in "The Bear": Evan discusses his portrayal of Cousin Richie, emphasizing the character's complexity and his personal connection to the role.

Notable Quote:

Evan (11:17): "Great on it. I mean, the first time I saw the very first episode, first of all, I wanted to know who you were."

Acting Background: Evan shares anecdotes from his early acting days, including working with legends like Gene Wilder and his experiences in various acting roles.

Notable Quote:

Evan (18:05): "Yeah, yeah, that's Gene Wilder. So this is my first movie I ever made."

Behind the Scenes Stories: He recounts memorable moments on set, including interactions with co-stars and the challenges of filming, especially during the peak of the COVID-19 pandemic.

Notable Quote:

Evan (15:58): "My little daughter at one point ran over to me and was just like. She was like, we can hear you."

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Behind the Scenes of "The Bear"

Filming in Chicago: Both guests discuss the unique aspects of filming "The Bear" in Chicago, from capturing the city's essence to authentic portrayals of its culinary scene.

Notable Quote:

Evan (21:09): "I think Richie has such a understanding and love of Chicago history and the tradition."

Character Development: Ayo and Evan talk about how their characters evolve throughout the series, the dynamics within the kitchen depicted in the show, and the balance between personal lives and professional pressures.

Notable Quote:

Ayo (07:35): "Delegating in the kitchen."

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Personal Anecdotes and Humor

Pistachio Advertisement Skit: The episode features a humorous interlude where Stephen Colbert and Ayo Edebiri engage in a playful pistachio advertisement, highlighting their chemistry and comedic timing.

Notable Quote:

Colbert (01:10): "We can't disparage the nuts." Edebiri (01:11): "Don't disparage any flavors."

Light-hearted Conversations: The hosts and guests share funny stories from their personal lives, including Evan's mishaps while working as a cater waiter and Ayo's humorous take on being mistakenly credited as a showrunner.

Notable Quote:

Evan (16:25): "I got fired one day because I... exploded on this really fancy dressed woman."

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Concluding Remarks

Appreciation and Future Projects: Both Ayo and Evan express their gratitude towards the show's fans and discuss their excitement for upcoming projects. They emphasize the importance of their roles and the impact of "The Bear" on their careers.

Notable Quote:

Edebiri (20:12): "I just would like to just let you guys know. Thank you. Appreciate that."

Final Thoughts: Stephen Colbert wraps up the episode by highlighting the ongoing success of "The Bear" and encouraging listeners to watch the series on Hulu.

Notable Quote:

Colbert (10:52): "The Bear is streaming now on Hulu."

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Key Takeaways

• Deep Dive into Characters: The episode provides an in-depth look at the characters of Ayo Edebiri and Evan Moss-Bachrach in "The Bear," exploring their backgrounds, motivations, and personal lives.
• Behind-the-Scenes Insights: Listeners gain valuable insights into the making of "The Bear," including filming locations, character development, and the challenges faced during production.
• Engaging Conversations: The dynamic between Stephen Colbert and his guests offers a blend of humor, personal stories, and professional anecdotes, making the episode both informative and entertaining.
• Cultural Impact: "The Bear" is highlighted as a significant cultural phenomenon, with both guests discussing its reception and their experiences navigating sudden fame.

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For More Information:

• Watch "The Bear": Stream the latest episodes on Hulu.
• Connect with Guests:
  • Ayo Edebiri: Twitter
  • Evan Moss-Bachrach: Twitter

Discount Offer: Late Show Pod Show listeners can use discount code "TLS20” for 20% off all The Late Show with Stephen Colbert products on ParamountShop.com.

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Summary prepared based on the transcript provided. All quotes are accurately timestamped and attributed to the respective speakers.

Transcript

[Stephen Colbert]

Hey, everybody. Stephen Colbert here about to read the copy for our sponsor. This is from our friends at Wonderful Pistachios. And I was the wonderful pistachio spokesman for years. Yeah, I have a real close association with nut meat. Okay. You know what they say when they reach for a snack? Don't hold back. And that's exactly the approach with Wonderful Pistachios. The don't hold back snack. These little wonders are so tasty, it feels like getting away with something.

[Unknown]

But surprise.

[Stephen Colbert]

Each serving has 6 grams of protein and 0 grams of regret. That's right. No guilt. Just glory, glory in our nuts. Whether it's a satisfying crack of in shell pistachios, and that's capitalized in shell, or the smooth, instant gratification of no shells. No judgment. That's just it. Just eat. No judgment. I take issue with one thing. It's instant gratification. It's super tasty smooth.

[IO Edebiri]

It's a hard nut smooth.

[Stephen Colbert]

Exactly. I mean, even out of the shell, it's still a nut.

[IO Edebiri]

We can't disparage the nuts.

[Stephen Colbert]

You. I'm not disparaging the nut. I'm describing the nut.

[IO Edebiri]

Don't disparage any flavors.

[Stephen Colbert]

I'm not. I am celebrating the pistachio right now. I'm on board. I love pistachios. I love. I love crushed pistachio. Like a pistachio crusted trout. Oh, unbelievable. Instead of a trout amandine, a trout pistachio. Fantastic. Enough butter? Who cares?

[IO Edebiri]

Very good.

[Stephen Colbert]

And I love pistachio ice cream.

[IO Edebiri]

Have you had the sea salt and vinegar? Wonderful pistachio. It's delicious. I get them.

[Stephen Colbert]

I didn't even know I get them.

[IO Edebiri]

Before the softball games.

[Stephen Colbert]

But that's. You see, it's been a while since I've been the spokesman for wonderful pistachios. I didn't realize we'd achieved new pistachio technology.

[IO Edebiri]

Yeah. Yeah.

[Stephen Colbert]

Wow. Wonderful pistachios has every snack style covered. Right now. There's an obsession with jalapeno lime. There is an obsession session. It's almost a disorder. It's spicy, it's zesty. It's basically a flavor roller coaster in a nut. Snacking on the go. Grab a bag of no shells. Feeling contemplative and want to work for it a little. So earning it, they're saying if you want to earn your nut, crack open those in shell beauties. Either way, it's snacking like a champ. So the next time hunger strikes, don't hold back. Unless it's a hunger strike. And Then it's important that you do. Because whatever you're doing that for, I'm sure it's a worthwhile cause. Snack like you mean it with wonderful pistachios. Visit wonderfulpistachios.com to learn more.

[IO Edebiri]

That was a wonderful.

[Stephen Colbert]

I wonder what more there is to learn. We just told them so much. We just told them so much about pistachios. But evidently there's a whole other world. There's an unexplored vista.

[IO Edebiri]

They got a bunch of flavors. They got dill pickle, jalapeno lime, as we learned, smoky barbecue. There's a lot of different flavors.

[Stephen Colbert]

Wow. And I would not disparage any of them.

[IO Edebiri]

No, no, no.

[Stephen Colbert]

Bring it on.

[IO Edebiri]

Nothing bad to say.

[Stephen Colbert]

Nut me, nut. Nut me with nut meat.

[IO Edebiri]

We're nut.

[Stephen Colbert]

No, we got nothing but nut. Nutty, nutty, nutty, nutty. Talk about, talk about, talk about, talk about, talk about nutty.

[Evan Moss-Bachrach]

Good.

[Unknown]

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It's the Late Show Poncho with Stephen Colbert.

[Stephen Colbert]

Welcome back, ladies and gentlemen, folks. My next guest tonight is an actor and comedian, you know from Big Mouth, Dickinson and the Bear.

[Unknown]

Okay, so as you may have heard, we are implementing a. A French brigade. We all heard that, right? So Carmi is the head chef guy. He's the chef de cuisine or the cdc. I would be. I am. I am. I am.

[Stephen Colbert]

The Sioux like hierarchy more just like.

[Unknown]

A regular Chill Archy. It's more about dividing labor. So, like, because I'm the Sioux, right? Like, I just follow orders, even if it leads to tension and chaos and resentment and ultimately doesn't work. But, yeah, that's what I do. Sorry. I'm the sioux.

[Stephen Colbert]

Please welcome IO Edebiri. Hey, hey, IO Edebury.

[Unknown]

Hello, Mr. Stephen Colbert.

[Stephen Colbert]

So nice to meet you. The Bear is a fantastic show and you're absolutely great on it. I mean, the first time I saw the very first episode, first of all, I wanted to know who you were. I didn't know anything about you. Tell me about yourself. Iowa. DeBrie, what do people need to know about you?

[Unknown]

I'm a Libra, obviously. Obviously.

[Stephen Colbert]

Obviously.

[Unknown]

Come on, balance aesthetics. I did comedy and was a TV writer for many years. Oh, wow. And then also do voice acting if people watch the show. Big mouth. I'm currently the voice of Missy.

[Stephen Colbert]

So you've done a bunch of work. But this summer, when the the Bear came out and it became this cultural phenomenon, what did that feel like to suddenly find yourself? Are you enjoying the experience? Because not everybody gets that experience where suddenly you're on this rocket.

[Unknown]

Yeah, I'm enjoying it. Don't take me off the rocket, please. It's nice. It's been kind of funny, though. I mean, I said some of my credits before. You know, I've been working for a few years, but this has been the first year that my parents aren't, like, actively worried about me. Like, even when I was writing, they were like, boston, your bedroom is waiting. If you ever need it. If you ever need it.

[Stephen Colbert]

Sure, yeah. Now, was it ever tempting? Was it ever tempting?

[Unknown]

Could you believe that moving back in with my parents isn't particularly tempting? I love them. They're cool. But, yeah, this. Now my mom is like, oh, we can brag about you. Oh, great. Yeah.

[Stephen Colbert]

How about that? What more do you want now? Do you watch the show the Bear?

[Unknown]

The Bear?

[Stephen Colbert]

You watched the Bear?

[Unknown]

I watched it.

[Stephen Colbert]

You watched it.

[Unknown]

Okay. I didn't watch all the episodes. I think some were kind of hard to watch, if that makes sense. Oh, no.

[Stephen Colbert]

There's massive tension. I don't know why it's hard for you, but they're brilliant. They're all brilliant in their own way. And they're different lengths. And that 18 minute single shot one, which I think is episode five or six or something like that.

[Unknown]

Seven.

[Stephen Colbert]

Seven. Okay. All right.

[Unknown]

Basically there.

[Stephen Colbert]

That's as far as I've got. I didn't go to the last episode because after that one, my wife and I said, we have to be medicated. The tension was so high. It was brilliant. But I need a break. I need to breathe through this.

[Unknown]

I think it'll be there. It'll be there. You've got time. It'll be there.

[Stephen Colbert]

Okay. So you play a sous chef?

[Unknown]

Yes, I play a sous chef.

[Stephen Colbert]

What is a sous chef? For those who are not a sous.

[Unknown]

Chef, for those who don't know or maybe do know and want to quiz me, is like the person who's underneath the head chef and basically is like, delegating in the kitchen.

[Stephen Colbert]

Right hand person executing the orders. Of the chef. Yes. There you go. Organizing and everything like that?

[Unknown]

Yeah.

[Stephen Colbert]

Have you ever done like restaurant work, like at a high end restaurant or anything?

[Unknown]

I worked in restaurants for many years. My first job was Bragg in the restaurant of a nursing home.

[Stephen Colbert]

Wow.

[Unknown]

Yeah, I got yelled at by a lot of old people.

[Stephen Colbert]

So pudding?

[Unknown]

Oh, yeah, Soup. A lot of soup. Very soft food I was serving.

[Stephen Colbert]

And this soup is too hard.

[Unknown]

We'll make it softer. Right away, sir. So I worked there two weeks and then I worked in New York for many years in, I mean, basically doing everything. Reservations, hosting, waiting.

[Stephen Colbert]

You ever worked a place like Celebrities Come in or anything like that?

[Unknown]

Yeah, I worked in ABC Kitchen and yeah, we've had some. That's a place like where I think a lot of celebs go. Went in New York. And Beyonce came in once, which was. I mean, so we all know that's. I mean, she's.

[Stephen Colbert]

That's a big one.

[Unknown]

She's a big one.

[Stephen Colbert]

Yeah.

[Unknown]

She did super bowl, remember?

[Stephen Colbert]

Yeah. Yes.

[Unknown]

Yeah. But she came in with Jay Z and I was doing reservations that night, which meant that I had to stay in the reservations office.

[Stephen Colbert]

So you're on the phone.

[Unknown]

So I'm on the phone, but I'm like, Beyonce's in the building. So. So I kept coming up and being like, does anybody want to ask about any reservations or anything just to like, try to get a peek at Beyonce.

[Stephen Colbert]

Did you get a shot?

[Unknown]

Not even a strand of hair. Didn't even see an eyelash of Beyonce.

[Stephen Colbert]

Yeah. Well, she might want to get a peek at you now because you're IO Edebbery. You know? You know, that's good. You never know. Can you explain something to me? Can you explain something to me? And that is. So this is. This is a correction, which I love. Which was in buzzfeed. This is a correction. Buzzfeed had to print. It says correction. Ayo Edebiri is not the showrunner of the Kominsky Method. A previous version of this post misstated her credits. Why did someone think that you were the showrunner of a show starring Michael Douglas and Alan Arkin?

[Unknown]

Yeah. Award winning show, by the way.

[Stephen Colbert]

It is.

[Unknown]

Yeah.

[Stephen Colbert]

Congratulations. If you were the showrunner.

[Unknown]

Right? Yeah, I just sort of started saying that I was. Cause I thought it would be funny.

[Stephen Colbert]

Like in interviews or something.

[Unknown]

Just around and then on Twitter. I had it in my bio. As well.

[Stephen Colbert]

As the showrunner of the Kaminsky Method.

[Unknown]

Yeah. But I just thought what an incredible world that would be if a young black woman in her mid-20s created this show. Where Michael Douglas and Alan Arkin are acting. Have I watched a single episode? No, but I. But I already get the gist. You know what I mean? So you get the gist.

[Stephen Colbert]

They're old. They're men. I got it, I got it, I.

[Unknown]

Got it, I got it.

[Stephen Colbert]

Last thing before we go. How do you take your beef? I take it sweet wet.

[Unknown]

Oh, sweet wet.

[Stephen Colbert]

The Bear is streaming now on Hulu I.O. @ debri, everybody.

[Unknown]

More late show pot show after this.

[Stephen Colbert]

Hey, welcome back, everybody. Ladies and gentlemen, my next guest this evening is an Emmy nominated actor, you know as cousin Richie from the bear.

[IO Edebiri]

Go get him, Richie.

[Evan Moss-Bachrach]

Thank you, chef.

[Unknown]

Walking add on on table nine, chef.

[Stephen Colbert]

I don't want to.

[Unknown]

Wanna hold me with it or anything.

[Evan Moss-Bachrach]

All right, look alive, team. Almost there. Just another seven courses. I know you guys have probably waited a very long time to be here. Thank you. But I couldn't live with myself if I let this beautiful family leave Chicago without sampling one of my personal favorite dishes, Pequod's deep dish.

[Stephen Colbert]

No.

[Unknown]

Oh, you did not hear me say that.

[Evan Moss-Bachrach]

Manja, baby.

[Stephen Colbert]

My God, you all are wonderful.

[Evan Moss-Bachrach]

No, stop it. You're wonderful.

[Stephen Colbert]

Please welcome to the late show, Evan Moss Backrack. So nice to have you on.

[Evan Moss-Bachrach]

Thank you.

[Stephen Colbert]

Listen, you've been nominated from hell to breakfast for your portrayal of cousin of cousin Richie on the bear. Congratulations on that. Thanks. Obviously congratulations on turning in a performance.

[Evan Moss-Bachrach]

Thanks.

[Stephen Colbert]

That everybody loves, including myself. Would people bring you food now at a restaurant? Like, is there a little extra, you know, mustard on that ball? A little extra English when they give it to you because they know they're giving it to somebody who does a show about a restaurant or that life.

[Evan Moss-Bachrach]

I don't know. I would like to think so. I'm glad that it's like that as opposed to like a little, like, you know, pubic hair under the bun, you know what I mean? I don't know. The kitchens are very volatile.

[Stephen Colbert]

There's some very weird cuisine out there, Evan. You never know. So you shot the bear in Chicago.

[Evan Moss-Bachrach]

Yeah.

[Stephen Colbert]

Which is a fantastic time. Did you have any experience with. I lived there for 11 years and loved the place. Did you have much experience with Chicago before you actually worked on the show?

[Evan Moss-Bachrach]

I did a movie in Chicago many years ago called the lake House, and that was my only other time that I was in Chicago.

[Stephen Colbert]

Were you familiar with Italian beef? Like Chicago Italian beef? Because I used to go to Mr. Beef all the time, and I was sweet and wet. That was my order.

[Evan Moss-Bachrach]

Sweet and wet.

[Stephen Colbert]

I'm sweet and wet. And I'm just curious what your beef order is.

[Evan Moss-Bachrach]

My beef order? Well, it's spice. Yeah. Spicy. Wet, I guess.

[Stephen Colbert]

Hot and wet.

[Evan Moss-Bachrach]

Hot and wet.

[Stephen Colbert]

Well, that's back in the day. I don't know what it is. Now, you kids, if you're new, none of that shirt.

[Evan Moss-Bachrach]

I'm. I'm an actor. I don't live in the beef world so much.

[Stephen Colbert]

I didn't know if you'd done a ride along I like. With a beef cart.

[Evan Moss-Bachrach]

My brother came to visit me and we went to. Where did we go to? What's the big.

[Stephen Colbert]

Well, there's Mr. Beef. There's Mr. Gino's portillo. We went to Portillo's Portillo.

[Evan Moss-Bachrach]

Okay.

[Stephen Colbert]

Share.

[Evan Moss-Bachrach]

And we each got a hot dog and we shared, like, a hot.

[Stephen Colbert]

You shared a hot dog?

[Evan Moss-Bachrach]

No, we shared it. We shared a beef.

[Stephen Colbert]

Okay.

[Evan Moss-Bachrach]

We each got our own hot dogs. We're big boys.

[Stephen Colbert]

And.

[Evan Moss-Bachrach]

My brother was really into it, and he was like, do you think I could get another one? He was flying out later. You think I could take this on the plane? I was like, that's. No, you can't. I don't think you can take. I don't think they travel so well, you know?

[Stephen Colbert]

But you think the TSA would stop him or it just wouldn't be good when he got to the other end.

[Evan Moss-Bachrach]

Maybe. So it might get to a certain point where it's considered a liquid.

[Stephen Colbert]

You know, if you dip it and how much jus you put on there, that's the key. That's the key part.

[Evan Moss-Bachrach]

Maybe the dry travels. I don't know. I'm gonna. Now think about it.

[Stephen Colbert]

What was the audition process like for this? For you?

[Evan Moss-Bachrach]

I was in London working on something, and this was in.

[Stephen Colbert]

Was it Andor.

[Evan Moss-Bachrach]

It was. Andor it's also.

[Stephen Colbert]

You're fantastic in Andor.

[Evan Moss-Bachrach]

Thank you.

[Stephen Colbert]

All too soon. You left us all too soon.

[Evan Moss-Bachrach]

I know. I know. It was special while it lasted. And I had to. This was in peak Covid time. And so my family was there and everyone was quarantining, and we were in this big loft, and my daughters were doing zoom School. I think my little one was maybe in fifth grade. My older daughter was in 10th grade at that time. And I had to do a scene with Jeremy, and it was a big confrontation scene about making the sauce. Right. And, you know, I was. I had my chains on at this point. I was still sort of developing how, you know, how I wanted to play this guy. Sure. But I knew it was at maximum volume, and my little daughter at one point ran over to me and was just like. She was like, we can hear you.

[Stephen Colbert]

We can hear everything. She's in an online.

[Evan Moss-Bachrach]

She thought I was yelling at my other daughter, which is not really how I communicate with her. That's not really my vibe as a dad. So that was shocking. But then she was like, oh, we can all of Ms. Leah's class. Here's everything you're saying.

[Stephen Colbert]

They're learning new vocabulary words.

[Evan Moss-Bachrach]

Yeah, that's a good way to say it. Yeah, there you go.

[Stephen Colbert]

Did you ever wait?

[Evan Moss-Bachrach]

I was never a proper waiter. I was a cater waiter. Right when I graduated from college, it was one summer, I got the clip on tie. I think I was making something like 17, $18 an hour, which felt really, really great. Sure.

[Stephen Colbert]

On the day.

[Evan Moss-Bachrach]

Yeah, I was enthusiastic. I love it. All the other cater waiters, they called me speedy because I was into my job and they were pretty burned out and cynical and over it. And I maybe did seven or eight, like, bar mitzvahs and weddings. This is in New York and, you know, in New Jersey and in the fancy parts of Connecticut and upstate. And I got fired one day because I. This is like late 90s. And there was some sort of haute cuisine idea about this, like. Like a cannoli shell, I guess, but like stuffed with mescaline greens and like a vertical salad. Like a vertical. Like a vertical wobbly sod that I had to kind of like walk over. I think it was in Westport, Connecticut. I'd walk over this hill and, you know, we were all in a procession. Everyone was like, everyone put it down at once. And so I put mine down and it fell over and exploded on this really fancy dressed woman who I think was, if I remember this correctly, like daytime talk show host Jenny Jones. And she jumped up and she was horrified and, you know, she exclaimed, like, whatever she was wearing, I don't know exactly what it was, but there was something that. And it was Italian, I think, and.

[Stephen Colbert]

It cost more than $17 an hour.

[Evan Moss-Bachrach]

Yeah. And I was quickly ushered to the back and I just sort of had to hang out in the garage as they finished up and cleaned up. And that was the extent of my theater writer career.

[Stephen Colbert]

I almost got this angle right here. This is you and you're doing a scene here with. Is this Gene Wilder?

[Evan Moss-Bachrach]

Yeah, yeah, that's Gene Wilder. So this is my first. First movie I ever made. First tv. It was a TV movie for A and E. It was called Murder in A. Murder in a small town, 1930s Stamford, Connecticut. He Played a guy called Cash Carter, who was a Broadway director who had such an eye for the truth, such a nose for the truth, that he could sort of divine when a criminal was telling the truth or not. His best friend was a detective who would enlist him to sort of help him solve crimes.

[Stephen Colbert]

So as someone who worked with Gene Wilder, what was it like to start working with the guy who looks like Gene Wilder's grandson, Jeremy Allen White? Because everyone has noticed this. Did you notice it the first time you walked on the set?

[Evan Moss-Bachrach]

I instantly felt very comfortable with him. I laid down in his arms.

[Stephen Colbert]

We kind of asked him if he can solve murders.

[Evan Moss-Bachrach]

Yeah. Yeah.

[Stephen Colbert]

Well, we're pre taping this for another show in January. This isn't actually broadcasting tonight. What I'm saying right now is gonna be totally cut out. And I'm just curious if you have anything you wanna ask me. Is there anything you'd like to ask me before we go? Cause we have a moment more here.

[Evan Moss-Bachrach]

I love what you've done for pistachios. I never got really.

[Stephen Colbert]

Yeah, yeah, I did that. That was like.

[Evan Moss-Bachrach]

I know.

[Stephen Colbert]

It was a long time ago. Ten years ago, I did a pistachio commercial. They came to me and they said, would you be the face of wonderful pistachios? And so I had my research department over at the Colbert Report. I said, hey, do me a favor. Look up and see if there's such a thing as a blood pistachio. I want to make sure. If it's just pistachios, yeah, I'll be your nut man. But if there's like. If like they like, they're children cracking nuts somewhere in the Congo. Conflict free pistachios, it turns out. No, they're all grown in California and they're pretty good. So I did it. Bought me a beach house. Yeah.

[Evan Moss-Bachrach]

I'm not giving you a hard time.

[Stephen Colbert]

I really don't. Oh, I don't believe that you are. How about a commercial? Would you want to do a commercial?

[Evan Moss-Bachrach]

No, the.

[Stephen Colbert]

Oh, I could do pistachios, but you're too good for commercials.

[Evan Moss-Bachrach]

Just a little shaman. Just a little.

[Stephen Colbert]

Just a little bit, Sure.

[Evan Moss-Bachrach]

I do want to say that you don't really get a sense of how amazing you guys are when you watch the show from home. And I just would like to just let you guys know. Thank you. Appreciate that.

[Stephen Colbert]

For real. Yeah.

[Evan Moss-Bachrach]

Incredible. That's so nice. You get to hear these guys every single day.

[Stephen Colbert]

It's such a pleasure. It's one of the hardest things about both Covid and the Strike is being away from the privilege of being on stage with these guys every night.

[Evan Moss-Bachrach]

Yeah, truly.

[Stephen Colbert]

But we. I know we gotta go here for one second, but I wanna ask you about your Chicago accent. I really. I like it. Cause it's not too heavy. Some people, like, go like, they make a nice sandwich over dairy. Over by dairy. They talk like that. From Chicago.

[Evan Moss-Bachrach]

Yeah.

[Stephen Colbert]

But you don't hit it that hard. What was your model? How did you land that plane? Softly.

[Evan Moss-Bachrach]

It was important to me because I think Richie has such a understanding and love of Chicago history and the tradition. And he's also not a Chicago native. He's someone that had moved there. He's sort of an army brat, but.

[Stephen Colbert]

He sounds like he's from Chicago.

[Evan Moss-Bachrach]

Yeah. But I think some of that is a little bit of a performance. If you see, like, if you pay really close, like, the accent is stronger sometimes, you know, when he's out sort of performing in some sort of situation, it's a little bit performative. The accent gets stronger and then it kind of gets more subtle. But I have. Yeah, I got like, teamster buddies there from when I first was there in Chicago making a movie and I hung out with them. I remember as soon as I got off the plane for the second season, I was like, okay, it's been a while. I gotta figure out. I gotta get my Chicago back. And I called my friend Rob Martucci and he said, evan, come down. He gave me some address somewhere. And I showed up and it was a bowling alley. And we just. I was like, right back in it. And he wasn't even bowling. He was just, like hanging out at the bar, eating hot dogs and drinking beer. Like, we were just, like, watching people bowl. I was like, okay, I'm back. It's quick.

[Stephen Colbert]

Evan, lovely to meet you. Thank you so much for being here. The Bear is streaming now on Hulu. Evan Moss, back rack, everybody. Thank you for listening to the late show pod show with Stephen Colbert. Just one more thing. If you want to see more of me, come to the Late show, you YouTube channel for more clips and exclusives. 9116 emergency.

[Unknown]

Yes.

[Stephen Colbert]

Somebody killed two girls.

[Unknown]

My grandbabies and my friends they're dead.

[Stephen Colbert]

A Paramount plus original. She wants to find more young women for him to kill. The untold stories of the real cases. Each one he gets away with. He's emboldened. The FBI can't shake.

[Unknown]

It's very satisfying to be able to. You look at a bad guy and.

[Stephen Colbert]

Go, we never forgot you. An all new season of FBI True streaming now on Paramount Plus.