Transcript
How Trump’s Policies Are Wrecking Your Coffee (Hour 2)
The Todd Allbaugh Show · Tue Apr 15, 2025
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Good afternoon everybody.
I'm Todd Albault, a long-standing producer.
Mr. Aaron Zummer's on the board.
It is six minutes past the hour, one o'clock.
Welcome into hour number two of the big program on Tuesday, April 15th, 2025.
It is a great day to be a Wisconsinite.
We are downtown Madison, Wisconsin at the World Headquarters.
Beautiful, partly sunny day, Mr. Zummer's.
I'm very excited.
About this hour and about our next guest.
You know me too.
I know very very excited indeed.
I'll come in a little bit later this hour
What's worse addition for you your chance to call in and voice your concerns on the nonsensical But right now we have serious business to do and also some fun as well He has been on our program before when he was kind enough to be our host and beautiful varroco, Wisconsin Back for me back in the home part of the state of the driftless area the CEO and president of wonder state coffee Which is the 2025 roaster of the year mr. TJ's to mention joins us via stream yard TJ.
How are you?
I'm pretty good.
How you doing Ted?
I am fantastic because for those watching on the stream on Facebook YouTube and Twitter People know how much I enjoy Wonder State coffee and look what they got me for my birthday this year a beautiful a beautiful mug here with a Wonder State logo on it It is filled with Aqua Aqua Blanca from Columbia.
That's my mom or my favorites I buy that a lot and then
This is a love-hate thing, TJ, because they're a cafe on the square.
They sell these amazing, addictive crack.
No, it's not crack.
It is the salted chocolate chunk cookie, which I cannot get enough of.
Wow.
You're getting the full effect there in the studio.
Yeah, it really is.
So thank you for gearing me up and get me ready for the show today.
Let's just start off a little bit.
For those that might not have heard our previous shows, tell us a little bit about Wonder State Coffee, how it came about and where it's located.
Yeah, so we are.
On our 20th year here in Verroqua, so as you mentioned, we're right in the heart of the Driflus region, close to your hometown.
And we've, for our first 10 years in business, we were just a wholesale roastery.
So we import coffee from around the world, from Africa, Central and South America, directly from small farmers.
We're really rooted in supporting farmers, that's at the core of our mission.
And the other side of our mission is providing extremely high quality coffee.
So that's that's what we've been doing since 2005.
And then in 2015, we opened our first retail location, our first cafe.
And we now have three cafes, one right on the capital square in Madison, our flagship store.
And then we have one here in our hometown, Roqua and one up on the shores of Lake Superior in Bayfield, beautiful Bayfield.
So we have
We have three cafes now around the state.
We sell online.
We sell to local and national chains in the upper Midwest.
We sell to independent coffee shops.
We have some corporate campuses around Madison, some of the larger corporate campuses where the employees can enjoy our coffee at work.
So yeah, we're around the state, around the upper Midwest, and then we sell quite a bit on our website nationally as well.
Yeah, and one of the great things I love about Wonder State
is your respect for the farmer.
And I had a stint in coffee.
I was honored to have friends in El Salvador.
And I talked about that last segment more than political term.
I never thought that my knowledge of El Salvador and the politics of El Salvador would come into play on a show like this.
But it has.
That's where we're at.
But I spent a lot of time there.
And I was very fortunate because TJ knows this.
But if you're in the coffee industry,
They talk about, oh, you know, someday you'll get to go to origin, meaning where the coffee is growing.
And I was kind of fortunate enough to start my coffee experience there and learn from it.
Talk a little bit about at Wonder State Coffee, what that means.
Do you visit and talk with farmers and that relationship and why that matters?
Yeah, absolutely.
And I kind of got my start in coffee a similar way.
I was living in Costa Rica.
Oh, wow.
And so I was studying issues around sustainable development.
and just rural issues in Latin America.
And so I was just living in the coffee lands and got to see firsthand the model of a small farmer coffee cooperative.
The town
lived in, there was in a Tainas, Costa Rica, there was Coapia Tainas, which was a coffee farmer cooperative.
And so this was, you know, small farmers who own their land.
who own their cooperative and own their product all the way to the final destination.
And the empowerment that brings for rural farmers in Latin America, that contrary to that, we studied that and then the flip side was kind of bananas.
And for those who know the history of banana republics and just how like banana in large multinational corporations have kind of, they control the land, they control the shipping, they control, I mean,
back in the day, they controlled the country, right?
They planted their politicians, right?
So they own all segments of society and whereas, you know, these democratically controlled coffee cooperatives really empower small farmers and they keep those farmers on their land, they empower them, they give them a good return on their product.
So those are the farmers that we're really committed to supporting.
And in a lot of countries, and you've probably seen this in El Salvador, even in the coffee sector, there is really intense poverty.
That there has been a lot of exploitation of coffee farmers, the workers, the laborers who work on the farms.
And that has been remnants of colonial power structures that persist till today.
So part of what we work towards is balancing out those power structures, making sure farmers are getting their fair shake.
We work directly with them.
We travel constantly.
Nick, our director of coffee, was just down in Nicaragua, Honduras, and Guatemala, visiting with the farmers, setting up the terms for next year's harvest.
our hopes and their hopes and sharing what we're all trying to get out of this mutually beneficial trade.
And we have these relationships for years and years.
So yeah, at the core of our business is really those relationships with the farmers and our commitment to them.
I could talk.
coffee for two hours with TJ here.
We're talking to TJ Sumansion, president and CEO of Wunderstate Coffee in Wisconsin.
But just one more and then we'll kind of move on to the tariffs and USAID type of things.
But just again, to put a fine point on this, TJ, because we tried to do something similar to what in our little coffee business, what you guys did very successfully at Wunderstate.
which was to put the emphasis on the farmer.
And ultimately, for the reasons you just stated and more, that requires that you probably are gonna have to charge more than say, hey, a Folgers or whatever.
And I'm not here to hate on anybody, but I think it's important for you just to talk a little bit about, there are different levels of coffee and if you buy low quality coffee, it could taste like crap, especially if it's prepared poorly, but if you buy,
higher quality coffee, which is oftentimes found in higher elevations in more rural areas to your point where the producer doesn't even have a car or truck to get their lot to market on the coast.
And so what happens is, and I'll just pick on the big one and not to say that there aren't good things about it in some ways, but you have a Starbucks will go up way up on the mountain and give that farmer the lowest price for the highest quality of coffee.
And so then you have things like cup of excellence who allow farmers to have their really good coffee exposed.
to more buyers, and that gives the power back to the farmer.
And so that's why it's important, in my opinion, to buy coffee at a couple of bucks higher from people like Wunderstate, because ultimately, you're empowering the farmer.
Am I wrong about that?
You stated
it
perfectly.
Yeah, we're going to be our spokesman.
That was perfect.
Yeah, so how critical it is to our part of our vision is we love good coffee.
We just love tasting things.
We love the enjoyment of it, the morning cup and have it be elevated, really treating it as a specialty beverage.
You know, the folks, folks get this, right?
Like we know that sometimes you buy a $10 bottle of wine and sometimes a 30
you buy your micro brewery, you know, brewed beer and right that these come with an additional cost because they're higher quality.
right and and coffee is in that same realm as a specialty beverage you know that
be elevated it could be an elevated experience something that there's just really amazing nuanced flavors in the cup and to pull that off the farmers have to work a lot harder and be really intentional and so we are want to be right there with those farmers especially those farmers who historically haven't had access to the market haven't had access to
the techniques and the post harvest processing that results in this high quality.
We want to work with them and build their capacity so they can keep getting a higher and higher price for their product and keep improving the livelihoods of their families.
That's really
the core of this is, you know, trying to support farmers who are, you know, just trying to improve their lives.
About two and a half minutes left before our first break, TJ.
Talk to us a little bit about
You know, we look at what's happening with the Trump tariffs.
What do you think will that's happening in other places?
Tell folks a little bit how this is affecting people in the Main Street Alliance here in Wisconsin, particularly folks like yourselves at Wonder State who deal with commodities.
Yeah.
Yeah.
So, I mean, wow, it's it's really brutal.
It's brutal.
I mean, what's happening for small businesses?
I mean, these tariffs are directly hitting us, right?
This is who pays for it.
It's the businesses who are buying these products from it.
I mean, literally, I am the guy who pays the tariff, right?
I mean, it is, it is a direct increase cost of business.
It's a tax.
It's across the board.
All of our coffee right now, you know, two weeks ago is between 10 and 28% with the reciprocal tariffs.
Right now, all of our coffee is going to get hit with a 10% tariff tax.
That's just a boom, unexpected increase cost of
of business, I need to go out and find financing for that.
I have to pay for that tariff upfront before we sell it to the end consumer.
I got to come up with that cash.
And so that's a scenario of us who we, our whole product line is from something that we import, something that cannot be grown in any volume in the United States between
Hawaii in Puerto Rico, the US produces like less than a half of a percent of the world's production.
There's no, there's no way to replace coffee domestically, right?
It's
grows in the tropics and we have to import it.
And so, you know, that's just, that's a, that's a heavy, heavy hit for us.
But, you know, I have been hearing stories of other small businesses who are just mom, pop shops who came up with a good idea and they brought a product to market.
And where was that?
only place in the world that product could be produced at a lower value is China, right?
And they've set up a relationship with a manufacturer in China, right?
But these are US businesses, US families who are just facing a...
We're talking
to TJ Sumansion of Wonder State Coffee.
We'll come back and continue our conversation.
If you have a question, give us a call at 855-752-4842.
As they said one time on SNL, it's coffee talk.
Come on back.
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whoop.
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Among Brazilians, coffee beans grow by the billions.
So they've got to find those extra cups to fill.
They've
got an
awful lot of coffee in Brazil.
and in Madison, other places as well.
We can get it to Wonder State Coffee.
The president and CEO of the company, TJ Subvention, is our guest that's had our TJ.
Great to have you along.
We were geeking out about coffee over the break.
I mean, it's just, I think when you get to somebody, when you talk to somebody else who gets coffee, it's just like you can go on and on because, and people who never, who haven't had the privilege to be in that position, it's like, what do you get so excited about coffee for?
It's like, because it's so cool.
Right although who doesn't I mean we all like
70-some percent of Americans drink coffee daily.
So once we get on this topic, I think we're actually in good company.
I think people love talking about coffee.
No,
they do.
It's a common denominator.
You know, we all enjoy it.
Yeah, it really is.
TJ and Wunderstate are part of Main Street Alliance here in Wisconsin talking a little bit about tariffs.
I want to talk about some of the things in the USAID as well.
But did I miss anything, TJ?
Is there anything that you want to pass on to folks?
either about the coffee industry or about small mom and pop businesses in general in Wisconsin on tariffs?
Yeah, again, I'm really, really concerned about a lot of our fellow small businesses.
I think we're going to see if this continues and again, it's changes day by day, so you don't know, you know, what.
the administration is going to do.
But if it continues right now, we're going to see businesses just go under without a doubt.
Small businesses are not going to be able to, who are dependent on imports and are being required to pay these tariffs up front.
They're not going to have the cash.
And this is going to put them under.
So I'm really, really concerned about that.
And we talked about this when we were up in Varroqua at your cafe up there.
I mean, Wonder State's a kind of place.
I mean, you're, you're providing healthcare.
You're providing some of these benefits to your employees in small towns and large, all across Wisconsin.
We hear people say, well, we want employers to take care of our employees.
Here's a place that Wonder State is doing that.
So now you, you're doing that, but now you're also having to pay for this tariff and you have to make tough choices about your.
you're going to treat your employees.
Ultimately, this is going to get passed on to the consumer if people want the companies to keep taking care of their employees.
Yeah.
Yep.
I mean, we can't bear, you know, just a 10% increase.
And we're also, I want to be clear too, we're in a moment where at historically high coffee prices.
Yes.
So this is a multiplier effect of something that has already really hit our industry.
We just increased prices.
We had to and this, you know, in a way, this is a a win for the farmers, right?
That that music piece in the break, a lot of coffee in Brazil.
Well, for the past few years, largely because of climate disruptions, there hasn't been as much coffee in Brazil.
And the and that has caused a supply crunch.
So the commodity market for coffee is that historic
Right.
So these tariffs are coming on top of that.
You know, the the market was
below $2 a pound, this is commodity, commercial grade coffee, below $2 a pound, and it just peaked over four.
So the tariff is hitting us at 10%, right?
If it was at $2, it's a 20 set per pound tariff, now it's a 40 set per pound.
I mean, so this is just terrible timing,
yeah.
And we don't have time to distill all into this, but just yes or not, more than yes or no, but make sure I'm correct.
everything you said and then put on to that climate change where some of the coffee in some of these places is developing something called coffee rust and they're having to go to higher altitudes and in some cases relocate farms and that also is driving up prices, right?
Exactly.
It's just harder for farmers to grow coffee.
For a lot of reasons climate change is the driving but there's also political instability.
You mentioned things like USAID.
Farmers need support in getting their product to market.
They need the infrastructure.
They need the marketing.
And so you need the institutions that can support these farmers in
doing
that.
So it's just getting harder and harder by the day and that's putting it downward.
about pressure and
about three and a half minutes left, TJ.
Talk about what you just said.
USAID, we hear a lot about the tariffs, what's going on there.
Talk about the impact that the Trump administration cuts and basically getting rid of USAID, US Agency for International Development, what that is doing to the coffee industry and around the world.
Yeah, this is such a short-sighted policy.
It is so brutal and to be doing it so fast and furious.
So USAID, I honestly don't
know of a farmer that we work with that has not in some way been invented from USAID support.
And that could be support with technical assistance in the field, support with marketing.
USAID has taken coffee professionals and hooked them up with up and coming producer groups to help them draw that link of how to market to their coffee to the international market.
And these are, these are not huge spends.
These are low, you know, this is a couple plane ticket
of things for professionals to come and share their expertise with farmers that are working hard, try bringing their product to market.
And these are in areas of the world that are politically unstable.
This is, we're talking about the DRC in Africa and Ethiopia, Columbia, Southern Mexico, places where
if there's not stable options for farmers, this is where they get pushed into narco trafficking.
This is where they get pushed into extremist groups, jihadist groups, potentially in Africa.
These are the places where as the social fabric kind of falls apart, these bad actors can come and prey on them.
And I see it.
I see it in Columbia when prices are down.
I see that farmers rip out their coffee trees and they put in coca.
And as soon as they do that, you're bringing in the bad actors.
Those communities then have guns, they have violence, they have all the things that that brings with it.
So USID has provided a platform for stability.
It has provided a platform for companies like us to find those farmers and to buy from them.
It's not charity.
This is just infrastructure support.
And this is as critical as like building a road.
from your port so that you can get your product out, right?
I mean, these are things that we take for granted that we have a lot of support here in the US for this, but in other countries, small rural farmers don't have access and know how to get their product to the international market.
TJ, as I mentioned, water state coffee, I cannot thank you enough for taking time for us.
Very educational.
On the bottom of each bag of water state coffee, it says, stay curious.
which I think is exactly where we need to be right now as a country.
And if you want to buy a product that is curious, but also has a social conscience and just is the best coffee around for my money, Wunderstate.
Appreciate it, Todd.
Appreciate it.
Thank you, TJ.
Thank you very much from Main Street Alliance.
Come on back.
We'll do a little What's The Worst?
next on The All Balls Show on Civic Media.
Even to a coffee cup and having fun doing it.
See, that was a part of the fun doing it.
Welcome back to the all ball show on civic media.
Thirty four minutes past the hour of one o'clock.
Just think summers a week from tomorrow will just be getting ready for the show.
at
get ready.
No, we're away.
If you haven't heard, we're we're moving, moving a couple of hours.
It's a two o'clock starting next to Wednesday.
So starting next ways you can hear is every afternoon from two Until four and the reason is is because Zomers and I need more sleep.
saying that I didn't know that's what he was gonna say Many thanks to TJ's some mention from Wonder State coffee.
How about that guy?
Fantastic
Yes, absolutely
One of our listeners, who and where is it from again?
I'm sorry, Deerfield.
Beautiful Deerfield, Wisconsin.
Larry in Deerfield says, hi Todd.
What do you say coffee beans do you recommend?
I'm planning on ordering.
Look, I'll simply say, just since you asked, was in my cup and normally when I have a whole, I buy a whole bean and I have the Agua Blanca from Columbia.
a Colombian coffee.
And what's the cool thing is, and other places do this as well, higher-end coffee roasters, but a wonder state, they'll give you like what notes each call, just like wine.
Because if you buy high-end coffee, as TJ was saying, each one has a unique flavor profile.
And just like you have people, was it salmoneer or salmoneer or whatever the, for the wine taster.
Somelier.
That's it.
We're not that fancy back where I'm from.
But yes, Samalye.
There's 160 some different flavors, profiles in wine.
Exact same thing in coffee, but 162 different natural flavors.
in coffee.
The reason people that say, well, I never tasted that is because a lot of places will buy low-end coffee that naturally tastes bad.
And to cover that up, they burn the coffee.
And when you burn coffee, when you roast it, whole bean, it turns that really dark, shiny color.
But through really great marketing, coffee companies have convinced the consumer, ooh.
If it's dark and shiny, it has lots of caffeine in it, and it will make you wired.
And so they come up with great marketing gimmicks.
If you see coffee that's shiny, it looks oily and like dark, that is bad, overroasted, burnt coffee.
And it's gonna taste bitter, and it's gonna taste like charcoal, because that's basically what they've done to it.
Properly roasted coffee is going to have a matte finish on it.
It's gonna look brown, all right?
Brown and a matte finish and then if you properly grind it and then properly prepare it Here's a little tip for home coffee roasters water because guess what coffee in your cup is 98% water So either use like a zero water or whatever or bottled water or something like that Don't use tap water
one thing
then buy from from roasters that do it right like that.
And so if you buy coffee like that and prepare it properly and you kind of train your palate, you can sometimes taste a fruit flavor, whether it's nectarine or raspberry or other flavors, brown sugar, straw.
on and on brown, you know, all these natural flavors in coffee.
And so just like you have a sommelier in wine in coffee, it's called a Q cupper.
And don't ask me why, but it's called a Q cupper.
And you go through all this training and you have to have somewhat of a natural palate just like in wine.
And these people will sip the competitions and they sip the coffee.
And you say, well, how can they sip all that coffee?
There's a spittoon next to them.
and they have it on a tablespoon or a teaspoon and they put it up their lips and they suck it in because they want the air and the coffee to hit all their taste buds.
And so it sounds like birds.
And they suck it in, they swirl around, and they spit it out.
They don't actually drink all that coffee.
And so that's how you grade.
coffee properly, and you come up with the different notes and things like that.
So there's everything and more you ever wanted to know about coffee.
Oh, Larry in Deerfield says, my daughter uses a conical grinder.
Is that what you mean by proper grinder?
Yeah, it's a burr grinder.
So that means that it looks like gears inside the grinder.
I used to tell people, you can use a general spice grinder with one blade that just goes around.
Hey, that's better than nothing.
But yes, a conical bird grinder has three, generally three different gears it looks like that grind the coffee and you can set it and adjust it.
So, you know, we can geek out and coffee.
855-752-4842.
855-752-4842.
Let's go to LA Tom quickly.
We got to get to what's worse.
LA, what do you got for us?
Well I just want to say that what a great education about coffee and also I think just small mom and top businesses not the big corporations that call themselves small businesses.
But I want to report that 12,500 people in Idaho showed up last night for AOC and Bernie's
We fight the oligarchy tour and I really recommend anyone that you have the mightest touch or just check it out online and check out her speech.
Her voice is really becoming her voice now and it's pretty exciting.
So I hope everyone checks it out.
Thanks, LA.
Appreciate you checking in.
Have a great day out there on the beautiful West Coast.
Chris, our own Chris Casper, one of our great engineers, checking in on YouTube, saying, I like non-shiny beans.
Same with me, Casper.
Ethiopian is his favorite.
Very close.
Second are all these Central American coffees.
Yeah, very close.
I would probably just my personal bias.
I'd probably reverse that.
I'd probably more into more fruit flavored, slightly sweeter, slightly less acidic.
Central America, but there's a lot of great Ethiopian coffees.
We were talking to TJ during the break another great roaster not in Wisconsin, but out in Los Angeles a blue bottle and one time I got an Ethiopian from blue bottle and did a pour over and you would swear that somebody had taken a teaspoon of Strawberry Jam
and mixed it around.
It was that even a person, I'm not a cucumber or I'm not certified to grade coffee, but even somebody like me, I mean, whoa, it's like that, that is amazing.
And that was Ethiopian.
So very good.
855-752-4842.
Quickly, Mark, in prayer to sack.
Mark, what have you got for us today?
Yeah, getting back to the whole Trump thing, that they court from the Declaration of Independence, I think, as
Applied tried to Trump now for a long reason that our repeated petitions have been answered only by repeated injury a prince whose character is thus marked by every act Which we define a tyrant is unfit to be the ruler of a free people Yeah, I I'm just appalled at the fact that the
Republicans en masse, you know, as most of the Democrats have, have been not condemning Donald Trump's comment about, I don't give FCC non-compliant word inserted here, that he could round up American citizens and ship them to El Salvador and probably without trial and all that, and they're not actually just coming out condemning that.
if the if biden would have operated in that fashion, you know, that's taking as far as the trump has assumed that he has.
Donald Trump's ass would be, you know, in some very unpleasant place, like perhaps duplicating the tribe, the cell of little ease in the tower
of
london.
Yeah, it's a it's a great part.
Great point, Mark.
I appreciate you calling a couple of segments back.
But yeah, that White House meeting yesterday with Kelly, that was
Of all the meetings, that was one of them.
All right, 43 minutes past the hour.
Time for what's worse.
Let's go.
once again for what's worse.
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All right, this is a timely, timely indeed, as Mike Lucas likes to say, because I must, good gosh, Zauber's got the hiccups.
That's what I get for eating a salted chocolate junk cookie on the air.
good.
But they're so good.
I'm not sure about you, but you're living alone.
I don't like, I like to cook.
I just like to cook for myself.
But when I do, I feel like, well, okay, now I gotta, you know, I'll cook leftovers for a couple of days.
But then you're like, all right, I don't like chili.
I'll make a pot of chili and eat on that for a week.
I'm fine with that.
But another thing is it's like, ah, you know, after a couple of days, I'm done with it.
So here now, today's category, leftovers or throwing out leftovers.
What's worse?
855-752-4842, 855-752-4842.
What's worse, leftovers are throwing out leftovers.
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How about that?
What's worse?
Leftovers are throwing out leftovers.
Zombers.
This is this is what I struggle with sometimes.
I really do because because I'll make it.
And then after a couple days, I'm like, well, maybe I'll have like, maybe I'll make some chicken.
And it'll be like four days, but it's better than the refrigerator.
And I like, I've eaten that for like two or three days.
And like, there's a couple of other pieces of chicken left.
I don't really want to put it in the freezer, but I feel guilty about throwing it away.
I think throwing away...
Yeah, it's tough.
It depends what the leftovers are and how much you have.
Right.
Because again, if you're eating the same thing all week, that can get pretty old.
Right.
Especially when reheated in the microwave and then, you know, chilled again and then reheated again.
Right.
And then, of course, you know, you're flipping through channels and you see the ads for, you know, starving Ethiopian children.
Right.
And you think, well, I mean, they would love this.
Here I am.
I'm a glutton.
I've got, how lucky am I to have this surplus?
And what, I'm going to throw this out in the garbage while there's kids starving across the world?
oh, yes And then you gotta throw it out.
do I just
Matt and Middleton on the text line WMDX says throwing out leftovers is worse I hate wasting food and feel foolish for making too much and he goes on to say leftover food is toxic
Well, I mean, yes, I mean, if you let it go too far, it certainly can be right.
What else we have here?
Matt, I guess.
Oh, that was something else.
Kurt in Madison says on WMDX, I always feel guilty and disgusted with myself.
Well, I have to throw away leftovers.
Oh, Kurt, Kurt's on the line.
8-5-5-7-5-2-4-8-4-2.
Kurt, I guess we kind of already gave away, but leftovers are throwing out leftovers.
What's worse?
I love it!
That's a run of throwing stuff away
now see I had a big bang of courage yesterday I wasn't gonna eat all that myself So I brought it in the office and and people devoured it because it's fantastic delicious from car Valley fresh cheese curd Thanks, Kurt.
I appreciate it 8 5 5 7 5 2 4 8 4 2 dick and Madison dick 30 seconds leftovers or throwing out leftovers.
What's worse?
Well throwing out because in my case they usually are science fair projects by
You're saying you're not the best cook, is that it?
Yes.
Like a fossil.
I get it.
Stay tuned.
Back to wrapping up after this.
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Welcome back to the title ball show on the Civic Media Network.
It is now nine before the hour of two o'clock at the top of the hour.
ABC or CBS News, depending upon which of our great stations you're in tune with.
Check of weather with a great weather team.
Mike Clemens, who is better at sports than Mike Clemens?
Answer, nobody.
Mike Clemens, our great sports reporter, will be in with a sports update talking about the Brewers.
Zombers went down and tried to help Mount last night.
Didn't work out too well.
but they're back on track today, the Brewers are.
You can listen to them across the Civic Media Network starting at 6.05 for the pregame show and the old RC hometown of Richland Center, Oshkosh, Racine, Kenosha, Park Falls, and Hayward over the air, starting at 6.05, Brewers against the Detroit Tigers.
And then of course, after the sports update, Megidon on the Megidon show,
following us here on the civic media radio network and later on peach wabba at six o'clock six until eight night light with peach wabba asking the important question of the day what's worse leftovers are throwing out leftovers eight five five seven five two four eight four two eight five five Seven five two four eight four two off the text line here.
Whoops Steve
listening on the Great Station WGBW up in Green by the way Green Bay Mayor Eric Gennrich is going to be on the show tomorrow.
I'm very, very excited about this.
So we'll be talking to Mayor Gennrich tomorrow, who is there in Green Bay.
But Steve in Green Bay says the only way I'm throwing out leftovers is if they're moldy.
And here's something I learned from the great master cheese maker, Sid Cook at Car Valley cheese.
that if you get like a block of cheese and there's a little bit of mold on one end or a corner, just cut that little part off, the rest of it's fine.
Really?
Yeah, it doesn't mean that mold is part of a natural enzyme or whatever in most, if the mold's all the way through the block or whatever, then that's one thing.
Because what happens is, is that if we open a block of cheese and cut it and we touch it with our finger, the natural, whatever you want to call it, bacteria on our fingers, if our hands are
just freshly washed, that goes on the cheese, that's what grows the mold.
And so you just cut that little piece off the rest of the cheese is fine.
And listening in Chippewa Falls at WAUK, throwing out leftovers instead is worse.
John, listening on WISS and Oshkosh, throwing away leftovers is way worse.
We eat them for a day, then freeze them.
A lot of things are better left over anyway.
Agree with that, John.
I particularly like chili.
on day number two.
I think we already had Matt in Middleton.
What else we got here?
DJ in the saw in Wausau, listening on WXCO says, throwing out leftovers is way worse.
I hate wasting food.
If my wife brings something home and is uneaten after 24 hours, it's mine.
Seeing people literally starving in other places scared me for life.
So how about that?
That's a good, that's a good one.
Uh, Dave in New Berlin, throwing out leftovers is worse.
Not only does it keep the grocery built down, but as you just said, there are people going hungry.
Yeah.
I totally.
Len in Madison on WMDX.
Don't throw out leftovers.
Deposit them in your pass through account.
Okay.
Very good.
Uh, Lister in McGowan ago.
I love saying that.
in WListing on W.A.U.K.
in McGowanego.
By four days, your food is forming toxins.
Throw it out.
Well, okay.
On everything though?
I don't know, maybe.
Diane in Madison on MDX, food is so expensive.
Cook what you will eat and try not to waste.
And finally, Tom out in LA, Tom in Los Angeles, throwing out leftovers is worst.
And wait for all I'm sorry dick and Madison.
I apologize I was I go through all the text and I was gonna finish up Let dick have the last word.
I got I guess the mad cow
Oh, really?
All right.
Well speaking of mad cow I see I can't remember this is why I surround myself people younger than myself But he will be here Thursday.
Yes tomorrow.
We've got trig meolson and then we've got the folks from
the new group here in Wisconsin, getting fusion voting going.
Former Democratic Sheriff of Dane County, Dave Mahoney, and my former boss, Dale Schultz, a Republican.
And Chris Andrews, the executive director, all are going to be here talking about fusion voting.
And I believe Trigvielsen made graces with his presence as well.
So that'll be a lot of fun.
Great show tomorrow.
Great show today, Azamurz.
Did you already say what you thought was worse?
Leftovers or throwing out leftovers?
Yeah, we're in agreement on this one.
I would say throwing out leftovers is worse, just the guilt for me.
And also, I just, I don't know, I think, because I really don't mind leftovers unless it's really like, I don't know.
But see, chili, I literally can eat chili every day
totally agree with that.
So all right, throwing out leftovers.
That's what's worse.
Join us tomorrow for another exciting edition of what's worse.
Great show.
Fun show today, Zombers.
I thought that was great.
Pat Crite low always fantastic to have him on.
And then you got TJ's some mansion and we get to talk coffee.
I mean, I hate to quote Jim Harbaugh, former coach of Michigan and now with the whatever they're called the Raiders out in the desert.
But I mean, he likes to say, you know,
you know, uh, what is it?
Who, who, who has it better than us?
And then he says, no body.
I mean, come on, who has it better than, we get to come on the air, talk to people about coffee and life and listen.
I mean, who has it better than us?
Nobody.
I think it's fun.
We want to do more of this as we move forward.
Talk to other business owners.
Many thanks to Main Street Alliance as well for helping us set TJ up on our very own on Mr. Luke Bathurst as well.
Fun show today.
Glad to have you all along.
Stay tuned for Manki Dawn next.
Todd Lobo saying whatever you're fighting for, whatever you're believing, do not give up.
Keep banging your drum.
We'll live to fight another day.
We'll see you tomorrow for hump day.
Make it a good one.
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