Mangoes Rock (Hour 2)

Good morning, Wisconsin.

Morning, world.

It's a new day.

Thanks for kicking it off with us.

Right here at WFHR.

Got your host, James behind the mic.

Join by Seth Havanger.

Good morning.

And the best listeners and radio.

Thanks for joining us, everybody.

Have a fantastic day out there.

Got fun stuff lined up for you.

And just a little bit.

Sean Plants can join us.

So they're monthly veterans update.

We're certainly looking forward to that.

But it's a Monday at the top of the hour.

You know what that means?

Good morning.

And welcome to the kitchen's open on WFHR.

It's June and the weather is getting warmer.

Summer is upon us.

And soon it's going to feel downright tropical.

So it's no surprise then that June is national mango month.

To celebrate, I thought we'd get a get better acquainted

with the mango.

Wait, you host the show about food

and you don't know what a mango is.

Actually, James, I'm a huge fan of mango.

It's one of my favorite summer flavors.

But there's a lot to learn about this fruit.

For instance, did you know that the mango goes back

5,000 years and was originally grown

in the Hindu Burma region, which extends from Eastern India

and southern China across Southeast Asia?

Huh, well, I never thought about it.

I would have thought it would have originated in South America.

Well, according to the National Mango Board

on their website, mango.org, around 300.

Of course it's a national mango board, of course.

Of course it is.

They had to feel so good when they got that.

Nobody took it, nobody took it.

Around 300 AD, mango seeds traveled from Asia

to the Middle East, East Africa and South America.

Their cultivation moved westward with the spice trade.

The Portuguese who landed in Calcutta in 1498

were the first to establish a mango trade.

So it was Spanish explorers who brought mangoes

to South America and Mexico in the 1600s.

Mangoes thrive in tropical and subtropical climates.

Modern-day primary source countries

include Brazil, Ecuador, Guatemala, Haiti,

Mexico, and Peru.

Okay, so I wasn't that far enough.

Many of these countries are, of course,

are along the equator.

Absolutely, which is what makes them tropical.

According to a handout from the National Mango Board,

the mango, mango eferra, in daquia, L,

try to say that five times faster,

is classified as a stone fruit or droop

that belongs to a family of flowering plants known as

anacardia sea.

Which also includes cashews, pistachios, and sumac.

Historically, mangoes have been revered

as symbols of life, love, and happiness.

Very good.

So because of the different growing regions,

there are several varieties of mangoes.

Although a search on the internet did not give me

a conclusive answer for the exact number,

I saw anywhere from six to 2000.

Whoa.

Okay, that's a variety.

So one thing the National Mango Board did say

was that throughout the year,

you'll most likely find at least one of the six varieties

of each type of mango.

One of those six varieties of mangoes

in your grocery store and each type of those mangoes

has a unique flavor and texture to it.

I have not eaten a lot of mangoes in my life,

so I really couldn't speak to that.

But that sounds really interesting

about a specific fruit and then how many varieties

and how depending on, of course, work grows,

that makes sense that it would taste different

or you might have a different texture.

Yeah, I'm a little embarrassed by this.

Let's just keep it between the three of us.

Okay, right.

But is that all fruit?

I mean, is that all fruit?

I guess.

I think that there's different soil

in all of these locations anywhere you're making this stuff

and that would affect the fruit somewhat tasting differently.

But I read that and it took, I had to read it twice.

I'm like, well, is that common?

I'm not going to, I shouldn't tell anybody

I'm having this stall.

But it just seemed wild to me.

I love the idea of trying,

I want to try a mango from Haiti

and one from Ecuador and see if they taste it.

Exactly.

How they taste it.

Well, you think about it.

You see mangoes in your grocery store year round,

but they don't all grow at the same time in each area.

So it has to be a different variety

to be able to be grown in a certain area.

Like strawberries don't always taste the same.

And we only have a specific window

of strawberry seasons in Wisconsin,

which is why you only get them in the farmer's market

towards the beginning of the summer,

rather than towards the end.

I think about this and it may have happened

the last time we talked about fish

and the only way you can get fresh fish,

you pretty much got to live near the cubs

or something like that.

Is there anybody out there

that finds almost a little lack of a better word joy

in the fact that in 2025,

there are still things like that.

We haven't, yeah, we can artificially create these flavors,

but if you really want to taste it,

you've got to bite into a mango.

And it's got to be from a specific place.

And poultry or fish is like this where,

we can market and you can buy salmon anywhere you want

in the America,

but if you really want good salmon,

or you really want to freshen

and know what it really tastes like,

you still got to be on the coast

or something along those lines.

Exactly.

It just in this day and age

where we're able to recreate so much,

I love that we're kind of still tied to certain things.

We still haven't found a way to update that yet.

That's exactly right.

But although the best flavors are where they're grown,

it's great that we can have them where we are

because there's health benefits

to many of these foods that we're talking about.

So these uniquely sweet fruit are also quite nutritious.

According to mango.com,

just three quarters of a cup of mango

provides 50% of your daily vitamin C,

8% of your daily vitamin A,

and 8% of your daily vitamin B6.

A serving of mango also provides 7% of your daily fiber,

all for only 70 calories,

making mango the perfect guilt-free treat

for your daily immune boost.

It's one of the reasons why that's so big

when you go to health stores

that's a flavor that you're going to be able to have.

Mangoes can be eaten at all levels of ripeness,

and that's not true for all fruit.

So the fact that you could do that with a mango is impressive.

Right mangoes, in particular, are deliciously sweet

and they feel like a treat,

but their nutrition dense

and can be wholesome addition to your daily diet.

So in fact, an observational study

included in the Journal of Nutrition and Food Sciences

that examined national food consumption data,

N-H-A-N-E-S, and Hayes.

Found that mango consumption was associated

with better nutrient intakes and diet quality.

Wow.

Yeah, so adult mango eaters also weighed less,

and children who ate mangoes had lower sugar intakes

compared to those who did not eat mangoes.

It may be that people who regularly eat mangoes

are making other smart lifestyle choices,

so that could be a reason.

But it's also a good sign that enjoying a mango a day

is a good idea.

Well, it can't hurt.

And if you've ever tasted a mango, they are sweet.

So it feels like you're eating candy almost.

It does feel like you're cheating almost.

So it's great to get that into your diet.

You know, it's a healthy way to get that sugar rush

that you want because it's a healthy sugar.

It's a natural sugar.

So what are some ways that you can incorporate a mango

into your diet, right?

Well, my favorite is good old mango salsa.

Yes, that's always a classic.

And that's a great way to do it.

So I looked online to find a great recipe

and found one on, believe it or not, mango.org.

There you go.

Makes sense.

And so here's how you can make it at home.

And it doesn't look like it's too challenging to do.

You're going to slice and dice two mangoes

and one cup of white onion.

So to slice a mango because of that seed

that you can't really see in the middle,

go to mango.org because they have an instruction sheet

that you go to that shows you how to slice a mango.

See, now that's one of the things

I've always been intimidated by mango because of that.

It's like, how do I get, what do I, you know,

I don't know what to do?

So the seeds pretty much in the middle.

And so you slice down one side of the seed

and then you slice down the other side of the seed

because the seeds about a half an inch to an inch thick.

Okay.

So if you slice the, and you'll know when you've hit the

right, the seed or the area.

It's one of the hardest surfaces over here.

Yeah.

So if you start to cut in and you've starting to feel

that resistance, then just move out a little bit more.

And then once you've opened it, you keep it in the skin

and then you slice down the middle,

seven slices and then you slice down the top.

So it looks like it's already diced.

Then you, then you can, this is anything unfold.

So you invert.

Oh, I see. Okay.

The skin and use a spoon to scoop out the diced mango.

It is that easy.

I got to check that out.

I'm fascinated.

So I mean, I think a lot of people do that.

They look at this fruit and go, how do you do this?

And it really is not as complicated as you think it is.

And I'll put a link onto the website in the newsletter.

So I think if you don't have the newsletter sign for it,

sign up for it, WFHR.fm.

So you've now sliced and diced two mangoes

and you're going to slice and dice one cup of white onion.

Then you're going to slice two handfuls of cherry tomatoes,

add diced fruit and veggies, all of that together to a bowl

along with one 15 ounce can of black beans.

Half of a 15 ounce can of sweet corn,

mix all those ingredients together,

squeeze some lime juice over the mixture that helps preserve it.

So it doesn't start to get oxidized.

You're going to season it to taste with salt,

sprinkle a little cilantro on top,

and then transfer the salsa to the fridge to rest until chilled.

Then you can serve it on top of meat,

or you can just enjoy it as a salsa with some chips or something.

It goes really good with pork.

Oh, yeah, it's very good with like a pork chop.

It's very good with that, yeah.

So it's one of those things that often that's where people will see it first

is maybe in a salsa somewhere.

And I think there is somebody that sells that at the farmer's market.

So check that out this summer.

Very good, nice plug, nice.

If you're a baker, you could always make duffins.

Oh, I love these.

So I wasn't sure what this is.

They are tropical mango donut muffins.

Oh, Lordy.

Put it in my mouth.

I know, I know.

This just sounded wonderful.

So where are they?

To make these, and again,

these don't seem like they're that complicated.

All right, okay, all right.

I didn't make them for you this time, James.

See you next time.

So preheat your oven to 700 300.

Sorry, not 700.

I don't think ovens can go that high.

Preheat your oven to 375 degrees Fahrenheit

and spray muffin tin with nonsticky spray.

So you want to make sure that they don't adhere to your baking tin.

Mix together three cups of all-purpose flour,

two and a half teaspoons baking powder,

three and a quarter teaspoon salt,

half a teaspoon nutmeg,

and one quarter teaspoon baking soda,

and set that aside.

In a small bowl,

you're going to whisk together three quarters

of a cup of half and half

with two tablespoons of reduced fat buttermilk

and you're going to set that aside.

You're now going to dice one small tomato and set that aside.

So what you're basically doing here is called mesoplas.

Okay.

And all your ingredients together

to be able to combine them when it's time.

Oh, I've heard of that.

I don't know if I knew.

I've never heard that term.

Yeah, that's what it means.

So now you're going to beat 10 tablespoons

of unsalted room temperature butter

and three quarters cup granulated sugar

on medium high speed until light and color and fluffy.

It takes about three minutes.

Beat then in two large eggs one at a time.

So don't put them both in at one time,

but one at a time.

You're going to put one in, mix it up a little bit.

So when I say one at a time, it's not put one in

and then put the next one in a mix.

Put one in, mix it up with a butter

and granulated sugar mixture.

I knew that, but it's good.

So that's good.

You didn't know.

And then add the second one and do the same thing

so that they're all combined.

And then you're going to add all of the dry ingredients

alternately with a half and half and buttermilk.

So you'll put some of the flour mixture in, mix that up,

add a little bit of the half and half buttermilk mixture,

mix that up, add a little bit more

until you've combined all of it.

Then you're going to fill the prepared muffin pans well.

Oh, after you've done all of that,

you need to add in the diced mangoes

because then they're not tropical mangoes.

So once the mixture is together, you're going to fold in.

So nicely just kind of use your spatula

and blend in gently those diced mangoes.

So there's still chunks in there.

And then you're going to fill your prepared muffin pans well.

Bake until muffins are lightly golden

and firm to the touch that takes about 15 to 20 minutes

and then you want to let them cool in the pan for five minutes.

Then you're going to transfer the muffins to a wire rack

over a baking sheet because you can put a glaze

on these muffins.

And you're going to want the baking sheet underneath your wire rack

to catch any of the glaze that falls over.

Oh, I'll catch it.

So the glaze is easy to make too.

You use one cup of confectioner sugar

and you add two to three tablespoons of milk,

adding just a little bit at a time

until you get that consistency that you want for the glaze.

And then you just pour that on top of the partially cold muffins

or you can take the muffins and dip it into the glaze.

Oh, man, those sound good.

And then you just let them set and then enjoy the duffin.

The duffin, I love that.

That's great, great idea.

It's a fun one too.

That sounds really good.

I don't know if I like it more or would like it the same

that it chunks not just the flavor of mango.

There's that kind of blueberry muffin

or something like that, just like that.

And the benefit is you get the fiber then of the mango,

not just the flavor.

And the fiber is always good for you.

It helps your body in a lot of ways.

So you want to get your fiber.

So no matter how you prepare your mango,

it will be a delicious addition to your daily diet.

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If you're interested in learning more

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And speak with Pam,

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to work out all the details.

At number again, 715-424-1300.

And with that, we'll close the kitchen.

All right.

Another great addition.

Mango.

Before we head out,

I do want to send you a big shout out to both of you

and the great work you guys did with the remote this weekend.

It was fun to hear you over the weekend,

though, at the dairy fest and stuff.

And a bit especially shout out to you

about the nice work.

You did a really nice job with that one.

I really appreciate it.

It was fun.

I enjoyed it.

Yeah.

We will hear another addition of the kitchen

so open next Monday.

Everybody be listening for that.

We'll be back more show coming up on the morning

show at WFHR.

Tell me something good.

Welcome back, everybody.

Morning show here at WFHR.

Locally grown radio.

Got your host, James here.

I'm joined by Seth.

We are joined by our good friend,

Sean Plant right now.

Sean filling in for our good friend Tom.

Hi.

With our monthly veterans update,

we're thankful to be joined every month

at the beginning of the month.

Get an update on veterans' activities in our community.

Go over these for our audience.

And of course, this is a reminder to everybody out there.

We'll be going over these throughout the month,

bringing these back up as we get closer to some of these dates.

But this is our chance to really sit back and talk.

And Sean, thanks a lot for filling

and I appreciate your pitch hitting this week.

Thanks for being here.

Glad I could come in.

Let's kick things off right away with June 6th.

I think is our first one that we have.

Oh, no, sorry, June 3rd.

June 3rd is our first one.

We've got the Allied Veterans Council at 6 o'clock

at the VFW post.

That's where all the different veteran service organizations

get together and combine our schedules

and make sure nobody's stepping over each other's toes

to get everything going.

It's a real smart way to handle that.

Yeah.

Saturday, June 7th, the Vietnam veterans

will be doing their orange blossom distribution

out at the different stores throughout town.

So be on the lookout for them

and get your orange blossom this year.

And that goes like from 9 to 3.

So that's how you would keep an eye out for that around there, everybody.

And then Tuesday, June 10th,

Elk's will be having their flag day ceremony

at the Elk Club in Wisconsin Rapids at 6 p.m.

The VFOs will be having an honor guard

to be there to help represent Wednesday, June 11th.

We got our heroes cafe at Crossview Church

from 7.30 to 9 o'clock.

And also on the 11th,

the American Legion Post 9 will be having their post meeting

at the VFW, sorry, the Legion Post at 6 p.m.

Thursday, June 12th, Vietnam veterans

will be having their meeting at the VFW post at 5 p.m.

As well as the Rudolph American Legion

will be having their post meeting out in Rudolph at 7 p.m.

Saturday, June 14th, it will be flag day.

Around the world.

So yeah, that's important.

Yeah, Monday, June 16th,

rafters will be having their first military Monday game.

6.35, it would have fielded.

Well, that, yeah, I love that one.

Looking forward to it.

Always happy when they bring that one back.

Big thank you to the sponsors

and make that possible.

And certainly all of our everybody

that's able to show up for it.

Thursday, June 19th, the VFW will be having our meeting

6 p.m. out at the VFW post Friday, June 20th.

It will be the June Dairy Berry breakfast at Lincoln High School.

You'll have the VSOs that will be out there help and serve

and cleaning up the diner rooms and everything.

So come on out and enjoy some pancakes.

Yeah, it's going to be great.

Love them, love those breakfasts.

Yeah, that's great.

And I didn't say that because I was just at one.

Right, right, right.

Yeah.

We'll have more.

Oh, yep.

Okay, Saturday, June 21st, the Vietnam Veterans

will be having their Brought Friday West Grand IGA

from 10 to 2.

Awesome.

Stop out and get a bride.

Yeah.

Wednesday, June 25th, it'll be Heroes Cafe again

across future Church.

Saturday, June 28th, the Allied Veterans Council

will be having their Brought Friday West Grand IGA.

And then Monday, June 30th, it'll be another military

Monday rafters game out of the Winterfield.

Looking forward to July, White Sands mini golf

will be having their non-profit Mondays

and the benefactor on Monday, July 7th

will be the VFW post.

So come on out.

Very good.

And shoot around a mini golf, every round of mini golf

that's played that day.

One dollar will be donated to the VFW post.

Awesome.

Very cool.

And then just another quick note, June is PTSD awareness month.

So, you know, be on and be on the lookout for that

with your veterans.

If you or someone you know is considered suicide,

dial the 988 and press option one

for the veteran crisis line.

Thank you, John.

Appreciate that.

Especially as we get closer to the 4th of July

and not only how that can be triggering,

but the fireworks themselves can be in some of that.

It's something to keep in mind for all of our vets.

And it's one of the things that we can do

along with attending some of these events,

talking about these events.

We know there's no better thing out there

than word amount.

So you out there spreading the word

about all these things that Shawn just told us

about, be sure to attend these events,

spread the word about them.

And I'll be looking for another edition of this

in the beginning of next month.

I appreciate the time from you guys, Shawn.

Thanks so much for collecting all this information,

getting it to us.

We appreciate time as well.

And all of our vets out there helping out with these.

Absolutely.

And if we, if people have follow-up questions,

they'd like to know more.

We got a phone number we can send them to Shawn.

Yep.

Go ahead and call the VFW post at 715-6000-0401

and we'll answer the phone.

Thank you for that.

I appreciate that.

Just as a quick side note,

I know one of the things that we like to highlight

with this is the broad fries.

And picking up a broad.

I always like to remind people that when it comes to this,

and I've talked with Tom and many others

about this over the years,

when you're seeing these things happening.

And if you're not hungry, that's fine.

Say hi.

Make eye contact.

Say hi.

We even take a second or two.

Sometimes that can mean just as much as the broad.

Sometimes it can just having some acknowledgment,

some understanding there of that.

And if you do get a broad, keep in mind,

it's gonna be the best broad you have all year.

I ran into this with my father.

My father loves to grill.

It's his favorite thing in the world.

He's probably grilling right now.

And I tell him this every year.

I'm like, Dad, you're great.

These are good and everything.

But I'm gonna get a, like two minutes from here.

I got an IGA.

I'm gonna go get a broth from over there.

It's gonna be better.

I'm telling you.

And he will.

If you don't believe me,

just gonna test it out.

Have, go get one.

You'll see what I'm talking about.

I'm gonna be talking about it.

Absolutely.

Again, thanks for the time, Sean.

Appreciate you.

Not a problem.

And be listening next month.

Everybody for another opportunity to hear monthly

veterans update from our great friends over at the VFW 2534.

We appreciate you.

Well, we do.

We'll take our time out a little early.

We'll get to our news.

A sports and partner break.

We'll come back and we'll have some more fun here on

the morning show at WFHR.

Welcome back, everybody.

Morning show at WFHR.

Locally-grown radio.

Seth and James here with you.

Thanks so much for joining us.

Good Monday music.

Yeah, man.

And it war is always good.

Yeah.

Yeah.

That's a weird sentence to say.

And the way it's a war is always good.

Just really gotta give that a little context for that.

Yeah.

Especially coming out of our veterans update.

That's kind of done that works.

But I do want to say a big shout out to Sean,

a plant for joining us.

Yeah.

We'll hopefully veterans update everybody.

We'll put that together and we'll probably have that

for you on the weekends or something like that.

But we'll be certainly talking about all the events

that Sean and I told us about every closer to them.

Reminding you about those broad fries and other things going on.

Of course, you know, heroes cafe and other stuff.

Yes.

Well, why don't we get into just this interesting one here, Seth.

We do have a little time for some entertainment news.

So just a little bit of entertainment news,

but I didn't want to sliver.

Yeah, there was a couple of things that I did want

to get to one of them in particular about Clint Eastwood.

Oh, okay.

So Clint Eastwood just turned 95 on Saturday

and has no intention of slowing down my goodness.

And that surprises should surprise nobody.

No, the man is amazing.

He's currently in the pre-production stage

of a new movie, emphasis on new.

Clint says his philosophy as a filmmaker is, quote,

do something new or stay at home.

Okay.

Period.

Quote, I long for the good old days

when screenwriters wrote movies like Casablanca

and small bungalows on the studio lot.

Then everyone had a new idea.

We live in an era of remakes and franchises.

I've shot sequels three times

and I haven't been interested in that for a long while.

He added that there's no reason why a man can't get better

better with age.

Quote, I have much more experience today.

Sure, there are directors who lose their touch

at a certain age, but I'm not one of them.

I'll work as long as I can still learn something

or until I'm truly senile.

I have respected every second of Clint Eastwood's career

and I really admired him for many years.

In particular, the way he, you know, the second act

and getting behind the scenes and stuff.

Right.

But I also don't think anybody has truly ever given Clint East

would credit as an actor until he became a good,

until he became a director.

It wasn't until unforgiven that I heard people really,

you know, talk about his timing

and talk about his acting and stuff.

I wasn't like they were doing it with any which way,

but loose.

And I find that to be a discredit to him as an actor

because almost every Western you'll watch

from the end from now to the end of time,

every actor is influenced by Clint Eastwood.

Is it formed by his performance?

Whether they realize it or not.

Anytime you see an actor tip up their cowboy hat

with your index finger or something like that,

there were things that Clint did that nobody was doing

beforehand.

I know because I watch those movies religiously.

And not for nothing.

I agree with him about all this.

Right.

Like I, he's got to be bigger than this in some ways

and understand that this is a move that industry is bigger

than it was back in the day of Casablanca.

Yeah.

And there's more money and more pressure involved

than there's ever been in a perfect world.

Sure.

It'd be great that all movies were,

every single movie that comes out is brand new,

brand new.

Creative.

Yeah.

You come up with that, Clint.

Come up with 50 new movie ideas every month.

Every month.

Yeah.

Do that.

Let alone a year come up with a whole like 200 new movie

ideas that have nothing to do with the previous

movie or anything like that.

And not for nothing.

Godfather too is dang good.

Yeah.

Like if we got a rid of remakes or sequels or anything

like that, we don't have that.

We don't have the good ones.

Yeah.

It's so easy for directors who are established.

Right.

For directors that their legacy is set to be able to go

out there and say, well, back in my day or my problem

with this, the one thing I will say about what he's

saying, I don't feel like at least he's taking shots at

anybody.

No.

Maybe at the industry.

And I got no problem with that.

Sure.

Yeah.

It's when they get specific like Tarantino and Scorsese

and some guys that I really look up to have been very

specific about this.

Yeah.

I find that to be tacky.

Yeah.

And I said, though, I'm kind of curious that he went

back to that era like Casablanca because the way they made

movies back then was very, very different.

It was the beginning of what we're at right now.

Yeah.

That was the studio system and then that hasn't been in place

since the 40s.

That was the last time it was a thing.

So again, I think you're right in that he's not being

overly critical.

It's just like, you know, I wish, you know, things were a

little different.

That kind of thing.

Yeah, I get it.

Although to be fair, I mean, thinking about where he came

from, you know, he came from B movies.

He was one of those rare actors who made the jump from B movies

to Stardom.

Right.

And I think you're his directing.

He had a lot to do with that.

I think you're right.

So he of all people should know the value of those sequels

and things that he was a part of because that's where he came

from.

That's where he was from.

I understand the purpose of all of these movies is to entertain

and to make money.

That's right.

But I can't help but thinking about this and what you're

talking about there.

And for every remake or bad movie, whatever you want to say

that's made, that's a lot of people getting work that

wouldn't have gotten to the other one.

100% right.

And he really, to your point, should know that better than most.

He really should.

From where he started.

Yeah.

And this is where the age part comes.

Because I don't not disagree with him one bit.

One of the reasons I love acting is because unlike my dad,

I learned that, oh, I could do this my whole life, right?

Athletes got a retire.

I don't have to.

I love that.

And I completely agree with him.

And I love the vulnerability he shares with that about them

being senile and those things.

I think that's great.

It is also on you as a director, if you're going to still

be getting behind there and everything.

To not, what is it with these certain ages?

Where there's certain ages where we think we know everything.

And just because you are older than sand, or whatever age,

and I'm saying that as a drug or anything,

that's an accomplishment.

It's a good thing to get older.

That's better than the alternative.

It's not as if that gives you some kind of insight

that means that it means more than others.

Or your opinion is that much more valuable in a sense.

You have more data to pull from than anybody

because you were older in that regard.

So you have a lot to say.

And it should be heard.

Your opinion matters if you have a feeling.

But this idea of that is no different

than the kid that is first six months in college.

And he's taken a polypsychless and he'll be like,

oh, did you ever hear about this?

Let me teach you about this.

Yeah, man, I heard about that.

Yeah, yeah, yeah, we all know, right?

Or every teenager.

Yeah, right.

The period goes.

That knows everything, right?

Hey, and that's, while they do say you kind of go back

the age thing when you get older.

I'm not saying that about Clint Eastwood right now.

He seems to be very, his faculty seem to be fantastic

from someone who's 95 years old.

And I'm with him.

If he wants to keep making movies that, you know,

if he feels that he still has something to say,

more power to you Clint Eastwood, go right ahead.

And not only is he, I think, earned that,

but he's still making great movies.

He's still good work and everything.

He's doing good work.

So that's cool to me.

And I would, I think it would be an honor working with him

and being directed by him.

Right, I hope, and when it all comes down to the end,

I hope he's no more as a director than an actor.

I, you know, I don't, he sure,

he's got iconic characters, dirty hairy and all that stuff,

you know, the man with no name,

but the movies he has directed have been so good,

not all of them, but some of them are just fantastic movies.

I don't think it's even close.

I think he's going to be known as a director

by far and away.

I think people like you and I and some others out there

are going to remember him as an actor first and then a director,

but I absolutely think in history,

I think he'll be more known that way.

The awards, the, you know, the credit

or the attention that he's gotten as a director, yeah.

And I wanted to just wrap up real quick this segment

with a little talk about WRC team,

Wisconsin Rabbits Community Theater.

They have some great stuff going on now over the weekend.

They had a really fun karaoke night

that I heard was very successful.

Friday, yeah, we'll lead into the night.

Yeah, what I heard, yes.

I heard that one run really well.

And that's very cool to hear.

And they've got a couple of other big ones coming up.

Of course, a lot of kids productions on the way.

And the Silver Foxes, a tribute to Laughin,

directed by Penny Weises,

going to be June 12th at two o'clock

and then June 13th at six at the WRC team auditorium.

Very nice.

This is going to be fun.

I mean, anything to do with Laughin.

Yes, great idea.

And it's cool to see our Silver Foxes out there again.

Yeah, having some fun.

Keep it rolling.

And Wisconsin Rabbits Community Theater is

Youth Theater, a luncheon by the River Productions,

Snow White and the Seven Endings.

That is going to be coming up June 19th.

Yeah, that's very close.

Wow, that's going to be fun.

Yes, it's going to be a great one.

Yeah, I'm going to look out for that, everybody.

And they'll have other great shows.

They've got Dare to Dream coming up.

West Side Story, the Brothers Grim.

Yeah, yeah, I'm...

You know anything about West Side Story?

Do I know anything about that?

Yeah, yeah, a little bit about West Side Story,

just a little bit.

That's cool.

They have something to do with that.

We all have to get into that at some point.

I'm looking forward to it.

We're looking forward to a great summer of great theater

over at Wisconsin Rabbits Community Theater.

Everybody, find out more.

Get your tickets at wrctheter.org,

wrctheter.org.

When we come back, we're going to get into

its National Leave Work early day.

We've got some Surefire excuses.

I've got...

I'm waiting till the end of the show.

No, I thought.

I knew I should do it.

Well, it's already dead.

Yeah, she got the note early.

She got the note early.

We'll come back.

We'll talk a little bit about that on the morning show.

Welcome back, everybody.

Morning Show at WFHR.

I'm coming home, baby.

Now you get a dream.

I'm coming home now right away.

Yeah, I'm coming home, baby.

Now you get a dream.

I'm sorry now I ever went away.

Yeah, yeah, yeah.

Every night in the eye, go and stay.

Seth and James to wrap up the show.

Thanks so much for joining us, everybody.

We're going to take you right to the top of the hour.

Get into our schedule in a little bit.

We've got some good stories of the day,

and good events going on in their area.

Caught and I'm getting to all of that.

But as we look at our National Day of Calendar,

today is Leave Work early day.

And of course, the website put together a list of excuses,

different excuses, Surefire ones,

and all that kind of thing.

Now, I have to admit, I have never never,

I'm not saying I've never called in sick to work

or played hooky at work or anything.

But I cannot think of win or the last time

I did something like that.

Okay.

Now for one, most of my life, every hour I worked, I need it.

So I'm going to work in an iron lung if I've got to.

And that's not a, you know, I hope that it has something

to do with a little bit to do with my work, I think,

but it has a lot to do with just survival.

Survival.

You know, great motivator.

And I don't know, I've been working since I was a kid

and I don't think I've ever had time in my life where,

you know, oh, I can, I can phone it then

or I don't have to work or whatever.

Now, I do know though that I've been around a lot of this.

I've been, I've been on both sides of this

where I've been in boss and somebody's called in sick.

Right.

And I've been in the room when a friend of mine

is calling in sick.

And I will say a good friend of mine,

I will not mention his name,

but we've known each other a very, very long time.

He knows that I am an actor.

And so he asked me for tips on sounding sick.

Oh my God.

Like I was, I was like, some go-to for this

or anything like that.

Yes, you're well loved for your sick betrayal.

So I messed with him.

So I just messed with him.

Oh, see, that's what you got to do that, but yeah.

I just had to completely,

you're putting your trust in me.

Ah, ha, ha, ha, ha.

Exactly.

I have to sit there as he's on the phone with his boss

just laughing as he's hiccuping to show that he's sick.

A well-known symptom of being sick hiccups.

Yeah, right, right.

He would have loved it.

The only thing I missed out on is what the older,

what the manager would think he would even go through.

And I have to admit too, I don't know the karma

of this never feels right or anything.

So there is, there was a bunch of them on here

that in all ones that I sure the audience can think of.

Sure.

Family emergencies, bathroom emergencies.

Not feeling well, religious reasons.

There's a number, there's religious reasons.

There's a problem happening in your home.

So walk-in leak or something along.

Okay, sure, yeah.

But I feel like all of these,

you can almost bank on it, it's gonna happen.

Like if you tease one of the,

I feel like you're just tempting the, whatever there is,

I'll, right.

Well, and the other thing is, is that what's you

tell the story, now you gotta stick with it.

Yep, now you gotta keep doing it.

Yep.

How was that, did you get any water damage in your house?

Well, you know, so now you're gonna have to think

of all these different stories that lies to cover

for the fact that you just wanted to leave a little early.

As Mark Twain said, if you tell the truth,

you don't have to remember anything.

That's right.

If you tell one of these,

you've got, remember so many things.