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Good morning and welcome, welcome to Matt and Air on Air.
Jane Matt and Air, Greg Bach and Calvin Butenoff coming to you live from our studio here at Radio Park in Racine.
You can always join us
Call or text the number is the same, 855-752-4842.
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We try to do this once a month.
We're very excited to have our next guest here for a segment.
Calvin, we call...
Beyond the Cheese.
Joining us is the owner of Poppy Bakery in Milwaukee, pastry chef Amy Gorski is joining us.
Good morning,
Amy.
How
are you?
Good morning.
Thanks for having me.
Absolutely.
Thank you so much for being here.
It turns out that actually you have a nice profile today in the Milwaukee Journal Sentinel.
Oh, I haven't seen it yet.
Yeah, Rachel.
Rachel
Bernhard.
Rachel Bernhard in the Milwaukee Journal Sentinel today has a really nice review of Poppy Bakery in the dining section first bites.
Poppy Bakery is the Swedish tradition to Milwaukee's East Side.
So you'll have
to
check that out.
We're going to include this article in our show notes after the show.
Yeah, it's fabulous.
So tell us a little bit about Poppy Bakery because you started as a pop up.
Yeah, so I started the bakery about two years ago, and I was at the Brookfield Farmers Market, Okonomawak Farmers Market, and then the indoor walk-a-shot market at Chef Pam's Kitchen.
So last year, I kind of really made an imprint on the Brookfield Farmers Market, so I was a weekly vendor.
And it just kind of exploded.
And then, you know, I've been working towards this for the last...
12 years of my career.
So it was, it was time to pull the trigger and, you know, just see how far I could take this.
And we found a spot and it all happened within like six months.
It was really fast.
Very fast.
Yeah.
It was one of those where I saw the space.
My friend George Gaspar, he is an incredible realtor and we just were like, this is it.
This is
the spot.
Yeah.
I mean, to be perfectly honest, I signed on the dotted line and went, what did I just do?
I knew I couldn't pass it up and everything just felt right.
And there were so many little Godwinks along the way that was telling me this is the right thing.
And I just, I just had to do it.
So.
Yeah, it worked out.
Where is your space on Milwaukee's East Side?
Yeah.
So it's on Ivanhoe.
It's right at the intersection of like North Ivanhoe and Prospect, I think.
Okay.
It's right by the Oriental Theater.
It's right by like Beans and Barley, the hospital, Whole Foods, like that kind of area.
It's kind of tucked away.
The Ivanhoe Plaza, they just redid it and it's beautiful.
And so they have this giant mural on the street and they closed it off.
So now it's just this big
kind of open space for people to sit and hang out.
So it really worked out so that there's kind of more seating outside for people.
I know exactly where that is because I used to live in the apartment buildings that are on summit in Ivanhoe.
When vintage used to be Vox and it was all just
Just a couple of bars in a dream and the old, the old tiny theater, the old Marcus Theater inside the Prospect Mall back in the- I remember that.
I'm really old.
But yeah, I know that.
But you're only open on weekends, correct?
So we opened on Fridays a couple of weeks ago and then probably within the next two weeks we're gonna open on Thursdays.
And I specifically and strategically did that because I
I want to make sure that we can deliver consistent, perfect pastry and hospitality.
And I just wanted to do it right.
And with the incredible staff that I have, we're able to execute Friday, Saturday, and Sunday pretty much flawlessly.
And everyone still has a little bit of a work life balance, you know, kind of self included.
But yeah, we're working towards a goal of Wednesday through Sunday.
But we don't really have a rush.
I just want to make sure that we do this right.
Well,
and growing bigger, faster, I would think that's always a challenge that you have to look at, especially as a small business owner, right?
You want to make sure, as you said, you can continue to keep your customers happy while at the same time trying to grow a little bit.
I wanted to share this.
Little review from today's Milwaukee Journal Sentinel.
I grabbed a savory brioche bacon bun.
Oh, man.
Puffy.
Oh, wait.
Puffy and golden around the edges dotted with a blend of rich goat cheese, bechamel, asiago and Parmesan that crusts and crisps over the top of thick chopped bacon.
A scattering
of
fresh chives and parsley makes it picture perfect.
You sold me on that.
I'm there.
Wow.
You know, it's so funny.
So.
I never, when I started the business, I never set out to have like a, a pastry that I'm known for, or like that's like the thing you have to get.
And the irony of the bacon brioche being one of our best sellers is I was vegan for like 15 years.
Yeah.
Yeah.
And now my best seller is a cheese and bacon.
Oh yeah.
And it's just, it's so funny to me.
And I was just like, Hey, whatever works, but.
Yeah, no, that's, that's a farmer.
We, I haven't changed that.
I haven't changed any of that, like any of the components in like two years.
So that's kind of a cool one that it just seems to stand the test of time, hopefully.
If you're just joining us on Matt and they're on air, we're speaking to Amy Gorski, who's the pastry chef and owner of poppies bakery in Milwaukee on the east side.
And is the story really Amy for you just, you were baking, you love baking, like it's, and then someone just said, or you said, I should do this.
Yeah, it
It kind of I was working in fine dining in Chicago, which is where
I
originally from.
And I loved it.
I loved fine dining, but I wanted something a little bit more sustainable for like the long run.
I feel like fine dining is more of a young person's game.
And I'm not a night owl.
I'm a morning person.
I'd rather start work at 2 a.m.
than get out of work at 2
And I just like cookies.
I don't have this like romantic like my grandma and I used to do this where my mom
and I
baked pies.
I just like sugar.
There's no, that's it.
Like I just like cookies.
And the fun part about owning a bakery is I'll be doing like paperwork or I'll be like working on like costing.
And then I'm like, I just bake off like a singular cookie for myself.
It's like, that's
awesome.
I think that should be your slogan.
I just like cookies.
We'll just put it
on a t-shirt.
I just like, I just like cookies.
And
honestly, I appreciate that attitude towards it because that description, that was, that was, what was that again?
The bacon brioche bun.
The bacon.
So I appreciate the wonderful word fill description, but for me personally, when it comes to anything, whether it's local beers or local foods, for me, my thing is like, I like this.
This is, you should have this.
This is really
good.
We're not trying to reinvent the wheel.
We do some unique flavors.
So we put coriander with the blueberry scone, and we've got cardamom in our little cardamom chocolate nuts.
And at the end of the day, I just want to give people what they want to eat.
And sometimes it's just a really good chocolate chip cookie.
That's it.
I'm so
glad to hear you say that, though, because sometimes I think there is so much pressure on chefs
to come up with the latest sporky.
Oh, yeah.
Right.
You know, what's
the most outrageous?
Let's get a
cookie
with green
foam
and yes, and fennel or something.
It's like,
you know, and that's the thing where it's like, if I if I do something a little bit unique or like out of the box, it's intentional.
There's purpose behind it because, you know, for example, the the fruit brioche bun that we just did, it is a blackberry bun with a tarragon vanilla pastry cream.
Some people aren't super familiar with tarragon, but they like vanilla, they like blackberries, and they seem to like my bakery.
So they're more inclined to be like, all right, we'll take a little bit of a risk, but I'm not trying to be weird to be weird.
Like it just, it works well, you know?
So it complements, you know, everything we do is intentional.
So, you know, adding a little bit of this or that spice or herb, whatever, it's hopeful to, you know, enhance the experience of the pastry, not just to be weird.
But I think
so many places do that.
It's like weird
is always
better.
And I don't know that that's necessarily true.
We took this breakfast sandwich and we put motor oil on it because you know, no one's done that before.
I can completely appreciate that.
I can appreciate the vision and I watch some of the I don't watch many of them, but like.
the recipes people come up with, I get it, and I respect that, but at the end of the
day, I
wanna try something, I wanna taste something that tastes good, and I
don't wanna feel
guilty, because I feel like there's a sense of like, if you don't like it, your palate isn't good enough, therefore,
you don't
deserve something higher end and custom
made
to it, and I have to imagine,
in that industry, because I used to work in the craft beer world, people are telling you what you should put in your creations.
You know what you should do?
Throw ghost peppers in here.
I don't want to.
I don't need to, but I'm sure you're always getting advice on how to do it better.
I know.
So it's just one of those things where you kind of take everything with a grain of salt.
And I do appreciate the feedback.
And I also think it's important to listen to your guests and to see what each community wants.
And like Brookfield, they really, really love the savory pastries.
Great.
So we put some more savory on.
uh east side seems to be a little bit sweeter so all right we'll maybe focus our efforts on more sweet pastries or lighter pastries or you know like the east side really likes their butter so we'll just you know like I mean it's true we uh I know I know well it's funny because I'm I'm from Chicago and so it's it's been kind of a unique shift where it's like yeah like we like butter and cheese in Chicago too but then I was like
Oh, not like
here.
But again, it's important to listen to your guests because, you know, we're feeding, we're feeding the community.
I want to make our community happy.
So why not?
You know, like, great.
That's more
fun.
You want happy customers to come back and tell that what a weird business.
But also Chicago's Chicago's like a love of butter and cheese and drinking.
You're adorable.
You're
adorable.
You guys, you just, you're getting there.
Just keep up, keep up with it a little bit.
We're talking to Amy Gorski here on matinee, on air.
She has joined us for Beyond the Cheese, a segment where we like to highlight businesses outside of the dairy industry.
Amy has a relatively new bakery on Milwaukee's East Side called Poppy Bakery.
And we're going to continue our conversation.
I want to talk about all the local sourcing that you do and a lot of very seasonal things that you do.
Amy Gorski, our guest, right here.
Stay close.
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Hello, live stream.
On Facebook, YouTube and what used to be Twitter coming up a little bit later on.
Todd, all by today from two to four, he's back in Madison and he is joined by Janelle Mella.
She is with Wisconsin Watch.
They're going to talk about concerning trends in public health.
around Wisconsin, we talked about, yay, we have measles back in Wisconsin.
And the state has its first, yes, reported case of measles in the three o'clock hour on Todd's show, another great edition of What's Worse.
featuring your neighbors.
So join today from two to four.
Right now we're joined by the owner of Poppy Bakery.
Amy Gorski is here and Amy is a relatively new place on Milwaukee's east side.
And there is a great review of Poppy Bakery today in the Milwaukee Journal sentinel by Rachel Bernhard.
And she talks about your life changing salted chocolate chip cookies.
Wait,
what?
Oh, that's very kind.
Yeah.
I had no idea that article was even coming out today.
So this is a lot happening on my one day off.
Yeah.
Well, that's a good day for you.
Let's talk about the local sourcing that you do and all the seasonal things that you like to do at Poppy Bakery.
Yeah.
So I've been working with a farm out in Michigan, a McCloog farm, my entire career.
They have just the best produce and they're just good people, good, honest people.
Specifically in Wisconsin, I worked with Meadowlark organic farm for some flowers.
So I like to incorporate local flowers, alternative flowers.
We use spelt, we use rye.
In our sourdough loaves, we'll use metal or flower.
I don't know, I just, I like it for the nutrition aspect of it, but also so people in the community know that like you can get this local flower too.
But yeah, I really like to use a lot of seasonal produce as well.
It just tastes better.
Plus, it puts the money back into the farmer's pockets,
and
that's really important to me.
So yeah, that's kind of like the ethos of the brand and also like the way that I eat.
So yeah.
And you're going to be, you are going to be expanding and you're going to be going into catering as well.
Yeah, so we've had a lot of guests ask if they or if we could provide smaller pastries for break rooms and parties.
And so we're going to be launching that soon.
I just have to kind of figure out how to get that off on the website.
So like that's kind of a struggle of being a small business is like don't really have all the funds to be.
Yeah, I was kind of one of those like I didn't realize how many hats that I have to wear
but yeah, we we're gonna do that.
We did that in July for Kind of a test run.
We did mini cookies for fourth of July backyard barbecues and things like that and we had a lot of success with that so we'll be launching mini cookies and Like sweets and then we'll also do like breakfast platter So we have mini biscuits and mini scones and it's just fun to make small portions of
Because we don't skimp on portions.
As I've been told, for me, our cookie is a normal-sized cookie.
But to the average guest, it's a giant.
And I'm like, oh,
OK.
It's a Wisconsin proportion.
It's a Wisconsin proportion.
Exactly.
Yes,
exactly.
I'm going to cook you the meal to me.
So why not?
Yeah, but we're going to be sending you to pick up our breakfast orders now from Poppy Bankery in Milwaukee just so you know.
We got to.
It's
going to be an extra part of your job.
There you go.
I don't think that's a thing.
It's asking
a lot.
I think it's perfectly fine to put in the job description because now I'm very hungry and I want sweet stuff and I too love butter.
I just like cookies.
Yeah.
I just like cookies.
That should actually be on a poppy bakery tote.
I just love cookies.
And it is so funny because I've had a lot of interviews and in media and I think they were expecting this.
romantic story.
I was like, I was a food network kid.
Like, I just, I liked watching, you know, like how food's made.
And then I was like
making myself.
Do you watch the Great British Baking Show?
I don't really watch much TV.
I've seen a couple clips of it.
It is kind of funny, those like TikTok little clips and things like that.
But I am aware and familiar with it, but I don't really like readlegiously watch it.
But there's been some funny moments.
There's just like way too much engineering that goes on with the bakery that they're trying to make.
Seriously, you need an engineering
degree to build.
Well, they're trying to make a wedding cake in like 30 minutes.
And I'm like,
Because that takes, I mean, especially when you work with yeast, that stuff takes time.
Oh, yeah.
I mean, our cinnamon rolls, it's a three-day process.
So that's also why, you know, it's certain products, yeah, sure, we can always bake more.
And then there are certain products, I'm like, I can't just bake more.
Whip them out.
And it's tricky because you're trying to, you know, figure out trends and figure out how much to make.
not overbake, but not underbake.
And so like every, you know, every service, I'm just like, well,
this is the
right
amount.
Amy Gorski is the owner of Poppy Bakery on Milwaukee's East Side.
It's 2021 East Ivanhoe Place.
We'll put all of the information into our show notes.
And Amy, because you were on Beyond the Cheese, we have a special gift for you.
You'll be getting one of our Beyond the Cheese hats, knit hat, provided to us by Wisconsin Knitwear.
Knit hats, I'm sorry.
Thank you once again, Steven Lorenzen, who made those as a surprise to us, but yet it's a nice hat to keep on your head and when you were on the show.
So and do we want to get one
away?
Let's give it one away right now if you would like a beyond the cheese hat give us a call first person through
8 5 5 7
5 2 4 8 4 2 highly sought after and much desired beyond the cheese 8 5 5 7 5 2 4 8 4 2 Amy Gorski.
It's been such a pleasure best of luck Well, well chat will follow up with you in a couple months
Thanks so much for having me.
Take care.
We have news coming up next.
When we return Audio Store Bay, I need help with a backyard wildlife issue.
Help me.
You're listening to Matt Nair on air on the Civic Media Radio Network.
Good morning.
Welcome back to Matt and air on air Jane Matt and air Greg bot calvinator on the board Coming you from our studio at radio park in Racine You can always join us call or text the number is the same eight five five seven five two four eight four two That's eight five five seven five civic or leave a comment if you're watching on the live stream on Facebook YouTube and what used to be Twitter We have baseball later on today our broadcast starts at five forty the Brewers
in Atlanta against the Braves.
You can catch the game on Terrestrial Radio on WRCE and Richland Center, WISS in Oshkosh here in Racine and Kenosha on WRJN in Park Falls WCQM and in Hayward on WBZH.
The Brewers at the Braves, our broadcast starts at 5.40 this afternoon.
This is the portion of the show we call Audio Sorbet.
We like to lighten things up.
Get away from the news so we can all take a breath.
Yeah.
And I wasn't going to talk about this because I feel so guilty.
I know that's a whole nother show with a therapist.
But anyway, let's talk about wildlife backyard rescues.
Oh boy.
Bunnies.
Yeah.
Birds.
Yep.
Have you ever rescued any wildlife from your backyard?
We're looking for wildlife backyard rescues.
at 855-752-4842.
That's 855-75 Civic.
And this is because I have a baby bird stuck in a birdhouse.
I would like you to clarify the fact it's not just like, oh, it can't get out of the birdhouse.
It's head is stuck.
Yeah.
So we have a garage light on our side door on the garage.
and I put a little birdhouse up there to stop the robins from building a nest there because they're so aggressive once the babies hatched.
I was coming out of the garage with an umbrella to keep them from dive bombing me.
So after that summer and Birdie, Egg and Shelley all hatched and they went away.
So I put a birdhouse up there because I thought, well then this way the robins can't build up there and some other smaller bird can use the birdhouse.
It's a little A-shaped birdhouse.
It's got
Obviously the hole in the front where they go in and out.
Yeah, but there's also the sides There's a gap of about this big on the sides about about an inch and that's where this little baby bird has his head stuck out on the side up next to the garage
Yeah,
he can't get out.
Okay, everybody else is out.
Yeah, I Don't know what to do with them.
I am I if I try to take the birdhouse out
I'm afraid I'm gonna break his little neck.
But I'm afraid if I leave him there, he's gonna strangle.
Or die of thirst
or something.
I think those are both very, very legitimate concerns.
I was awake until one
o'clock last night.
I understand this.
Am I the only one who agonizes over this stuff?
I don't think so.
You think you're the only one who does things and you're not.
You're surrounded by friends who care and feel and feel feelings and think about things that are not themselves.
And I think, I think there are a lot of people out there who can identify with us.
We had something similar in the, in the backyard mode, the lawn one day.
And this is going to like get really sad, I guess.
There was a little nest of bunnies in the backyard and it was baby bunnies and they weren't.
fully there yet and Maybell found them.
And that was the end of that story before it gets weird.
I
had to do that with with Barkley once and a piece of chicken worked.
There you go.
For him
to let the baby bunny go.
Yeah, it was.
No, this this.
It
was too late.
Yeah.
But I think for, I mean, honestly, I think if you if you want to free the bird, it sounds like you might have to just gently take it off.
or rip it apart gently.
I don't know if that's possible.
I
can't get it apart where it is, because it's kind of wedged in there.
So I'm going to have to take the birdhouse out very carefully, and then either I'm going to have to get a saw to try to saw the top off the birdhouse
so he can
get his little neck out.
I talked about this a little bit on Pat Crichtlow's show.
He said we should call him Darwin.
Patrick Jerome.?
That's not.
He was trying to make me feel better.
I don't know.
I just feel like we're coming up with better solutions here.
You know, I mean, and that's, that is the ultimate thing too, is that there's nothing, this is not your fault, Jane.
I feel like I picked the wrong birdhouse.
Well, now you know what you can do is you can take some sort of material and close up those gaps.
whether it's you know some caulking or maybe just put some phone something in there that will close those gaps up so it's only that entry and exit that are there for
I'm just gonna put a big box up there so no more birds can build a nest up there
or that too I mean I know
yeah I kind of a that's hardly a Marlon Perkins way out of this trying to be good nature girl
No, I think, I mean, when you get home, I know you're going to come up with an idea.
And if anyone has ever come across this as well, please let us know.
But I think the only options are, you know, if the life of the birdie is your concern, then you just need to take it apart in a-
Give it a try.
Give it a try.
Give it a try.
Do you have a Sawzall at home?
Not that I can think of.
I know- It's going to
just-
He's gonna have a heart attack and he's gonna die.
I know I'm just trying to think of
like
I know it's it's a loud noise and everything but I'm trying to think of options here and
Ann Marie says I can call the humane society really I didn't think they would do that Ann Marie
I'll give it a shot.
That's interesting.
I would call.
Yeah, I'll give him a call give him a
call see what they can do and and but I I don't know that they do bird house rescues
you never know
Worth
giving it a
try.
Hey,
Animal and Humane are in their title.
You never know.
I, when, when, when Mabel got ahold of her first hunt, which was a squirrel, it was in the backyard and Bridget bagged it up and put it in the garage.
And I said, what do we do?
And like, she said, call Animal Control.
They'll collect it and do their thing.
I said, okay, cool.
Just to test it.
And I called Animal Control and they said, yeah, we don't do it anymore.
I'm like, well, what do I do?
He goes, just throw it out.
I'm like, oh.
All right then.
Cool.
So yeah, it's.
I would be happy if they help, but I think this is something you can also do as well.
I think you can do this.
I believe in you.
Thank you.
I've been laying out my approach.
Yeah, of course you have.
Because I think about, oh, I'm going to get this birdhouse down.
I'm going to come from the back so he doesn't see me coming, so I don't freak him out.
And then I'll try and push the birdhouse tight enough to the one side so I can slip him out.
Yeah.
And then we'll take it from there.
Butter his head.
Butter his head.
Terry on the text line says, if you can detach the birdhouse and bring it to Ace Hardware, they can help get the bird out?
Really?
My goodness.
Aren't you glad we talked about this now?
Look at the solutions.
I
am.
I'm
really curious.
I don't know what a baby bird would eat if you want to give it a little bit of food, too, because right now it's... Well, I know.
Wildlife backyard rescues.
This is our audio sorbet for today because I have a baby bird stuck in a birdhouse by my garage.
855-752-4842.
Marlene from Waukesha is on the line.
Good morning, Marlene.
Thank you so much for joining us.
Hi.
My suggestion would be to call the Wildlife and Needs Center and you would probably have to take the birdhouse there.
They're in O'Connor Walk with
their
number is 262965.
3090 and their whole mission is to rehabilitate injured and wildlife, which this is going to fall into that category if you don't figure something out.
You are awesome, Marlene.
This bugged me until
one o'clock in the morning.
Sue from Franklin just sent us the same information, Wildlife and Needs Center.
Maybe it's someone worth talking to as well.
Yeah,
absolutely.
Tammy from Eau Claire says, contact the DNR, Jules and Mozanie says, see if there are any bird rescues in the area or just call one and ask for their advice.
You know, these are all, thank you so much everyone for reaching
out on this one because
I know how much this was, this was painting you and it's, it's, you know,
I get it.
I absolutely get it.
And look at this.
You are not
alone.
Thank you.
I really appreciate that.
8-5-5-7-5-2-4-8-4-2.
Ollie from the Northwoods is on the line.
Good morning, Ollie.
What do you think I should do about my stuck baby bird?
Well, actually, this is a little audio sorbet to make you feel less bad.
bird rescue, animal rescue, was that when my sisters and I were little and we were on our way to the movies, we came across a little bird that wouldn't fly.
So we decided that we would take it home, but we had to go to the movies first.
So we brought it, my sister put it in her pocket, took it to the movies, and she decided she didn't want to leave it in her
pocket because it might do do in there.
So we put it in the popcorn bag.
And during the movie, it escaped from the popcorn bag.
So there were four little girls scrambling around on the floor looking for this loose bird.
And we were sure our dad was going to get fired because he was the projection.
Oh, no,
Ollie, Ollie for extra points.
What movie did you see?
I couldn't
Okay,
all right.
They're chasing around a baby bird
around the movie.
No, you take it in a matinee.
That's fine.
It's
like, you know, ideas to
watch movies later.
Did you get him back?
We did.
We caught him.
But honestly, it's been so long ago.
I don't even remember what happened.
No doubt our dad said no.
Nice try.
You girls couldn't take care of a dog.
I'm not letting you have a bird.
Thank you, Ollie.
Appreciate it.
Wildlife Backyard Rescues 855-752-4842.
I have a baby bird stuck in a bird house above my garage door.
Yeah.
855-75 Civic Troy from Monhorib is on the line.
Good morning, Troy.
Good morning, you both.
They make.
small hand saws that you could use to make that hole bigger.
Yeah.
Well, it's not stuck in the hole right now.
It's not stuck in
the hole.
It's stuck in this little side opening.
Yeah.
Right, right.
The side opening.
You could do that.
I'm going to cut his little head off.
Well, after you free him.
Well, I gotta get him out of there.?
Well, he's giving you an after thing right now, Jane.?
He's trying to help with a new solution.?
I apologize,?
Troy.
Yeah.
I'm very emotional about this.
Thank you, Troy.
We appreciate your
help.
I
do appreciate
it.
I think it's either about like sealing up those sides and making sure that can't happen again.
Or as Troy said, yeah, there's, you can get a small handsaw and maybe cut it open a little bit wider.
We're just
gonna move.
8-5-5-7-5-2-4-8-4-2.
Richard from Waukesha, you get the last word on this.
Thank you for joining us.
Thank you.
I
liked that, the idea of the ACE hardware.
Yeah.
some of the devices.
Don't let them talk you into a remodeled bathroom.
Yeah, totally.
Yeah.
Yes.
I don't care how many, I don't care how many months it's
interest free.
No, not, not going to do it.
No, I appreciate that, Richard.
Thank you.
Well, thank you for all your suggestions.
I want to try the, uh, a couple of the places that you guys mentioned and give them a call and I'll start with the humane society and then I'll look for some bird rescue students,
but try yourself to see if you can just make it.
Just, I mean, honestly, it might just be without hurting it.
Just might be a little gentle.
Push.
You never know.
It's a baby, so it's not going to be very strong.
It might be easier than you think.
Not like I'm expecting him to fight me back.
No, that's?
not what... My God!
Don't
try to help?
you!
I'll give you an update on Darwin tomorrow.
You're listening to Matt and Air on Air.
This shouldn't be a thing.
Your first nightmare is coming up.
Stay close.
You're listening to Matt and Air on Air on the Civic Media Radio Network.
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You're listening to Civic Media.
Find the latest news, information, and archives of all your favorite shows on the Civic Media website, civicmedia.us.
Welcome back to Matt and air on air Jane Matt and air Greg box sweet Cal be on the board coming to you from our studio at radio Park and Racine Join us at 8 5 5 7 5 2 4 8 4 2 You can also leave a comment if you're watching on the live stream on Facebook YouTube and what used to be Twitter wanted also congratulate Terry from Greenfield She called in and picked up that wonderful beyond the cheese knit hat
courtesy of Wisconsin where Stephen Lorenzo was so gracious to have those made up for us out of the goodness of his heart.
And thanks also to Amy Gorski from Poppy Bakery.
He joined us right after 10 o'clock.
She has a new great bakery on Milwaukee's East Side.
If you ever have a suggestion for Beyond the Cheese, which is where we highlight a business
outside of dairy.
Just let us know about it.
Contact us at Jane says at civicmedia.us.
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Or you can call text.
or leave a voice note directly from the Civic Media
app.
That's absolute.
I even say it sometimes and don't realize I'm playing out the words and punning.
Coming up tomorrow, Todd Alba, our friend and colleague and our road trip companion from a couple of weeks ago, Todd's going to be here after the 9.30 news and we're going to be joined by Civic Media's, as we call, Genie of just about everything, Terry Barr.
Emmy award-winning Terry Barr.
You hear all over the network.
She does great, great features and great feature stories called Taste of Wisconsin.
Taste of Wisconsin.
Slice of Wisconsin.
Slice of Wisconsin.
Slice of Wisconsin.
Thank you.
It's fantastic.
Sorry, I just honestly went to a thing called Taste of Wisconsin last weekend.
So now I'm just gonna get street tacos on my mind.
So
Terry will be here tomorrow for a audio sorbet at 10.33.
Right now though, Calvin, it's getting a little late 10.54.
That means it is time for this
shouldn't
be
a
All
right, Calvin found this one from the Associated Press.
No one with the byline.
The headline reads, Hot Dog Spill shuts down highway and Pennsylvania commuters, versed nightmare.
Worst.
No, no, no, no, no, no, no, no.
I got it.
There's nothing about that.
You can't do anything about that.
Just stand there
and let
it bowl.
There it is.
I don't encourage her
a truck low.
I'm just reading that the headline a truck load of hot dogs spilled across a Pennsylvania Interstate Friday after a crash that briefly clogged the heavy traveled artery in both directions Crews were stuck with a job.
They did not relish rolling up the scattered tube stakes for disposal Shrewsbury fire company chief Brad Doverman says quote once those trucks
Once those leave the truck and hit the road, that's all garbage.
And it's still pretty warm, unquote.
I don't know, man.?
Five second rule says I can eat
some of those.?
I think five.
The hot dogs that land on top of the hot dogs, they're fine.?
They're fine.?
You just put a little relish and mustard on there.?
Good to go.?
The tractor trailer had an unspecified mechanical problem a few miles north of the Maryland line right during morning rush hour.
pushed into a passenger vehicle and scraped along a concrete divider and the trailer got ripped open, open, spilling versed all over the road.
Four people actually did require medical attention, not life-threatening.
A front-end loader was used to scoop up the hot dogs and drop them in a dump truck.
Oh, man.
Emergency crews couldn't help but see the humor.
The, uh...
The guy from the fire department says his daughter texted him a photo of a hot dog themed t-shirt Fire chief says quote I can tell you personally hot dogs are very slippery
I did not know that.
No, no, no, sir.
No, sir.
You don't just get to say that statement and walk away like you're still a professional at what you do.
I can tell you personally hot dogs are very slippery.
I did not know?
that.
Like, oh, can you tell us more about the accident?
What accident?
I don't know what you're talking about.?
There was very slippery.?
It's just a thought in my mind.?
So be careful out there, I?
guess.
I love it when we get the ones that have no.
No one on the byline because of some guy in the office like, hey, Chris, this is a fun story.
Did you cover this?
Cover this.
Good puns.
You didn't put your name in there.
Yeah, I didn't want to because this will not be considered for a Pulitzer.
So therefore I don't want to be associated press with this
story.
A story
of
amazing story.
You
can't help it.
Line it up again, Calvin.
A story you can't help but relish.
Thank you Calvin
do that faster catch up seriously
That wraps up today's episode of This shouldn't be a thing Thank you Greggy and Calvin and all of our engineers and traffic and everyone at Civic without you nothing works And thank you most of all for calling and for texting and for listening
It means the world.
I hope you find some joy today and you get the chance to share it.
Keep it right here.
We have news coming up next.
And then Tom Hartman from 11 to two, Todd Alba, two to four, Maggie Dawn from four to six, Pete Schwabba and Nightlight from six to eight PM.
Keep it right here.
We are the Civic Media Radio Network and we'll see you tomorrow.
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