Episode 489 || From the Front Porch Live with Bri McKoy
This week on From the Front Porch, we have a special treat: a recording of our live show from The Bookshelf’s March Reader Retreat! In this episode, Annie, Hunter, and Ashley are joined by extra-special guest Bri McKoy, our Reader Retreat featured author, to do a snake draft of their favorite foodie things in literature and pop culture. Enjoy!
To purchase Bri McKoy’s books, stop by the store or visit our website:
Come & Eat: A Celebration of Love and Grace Around the Everyday Table by Bri McKoy
The Cook's Book: Recipes for Keeps & Essential Techniques to Master Everyday Cooking by Bri McKoy
From the Front Porch is a weekly podcast production of The Bookshelf, an independent bookstore in South Georgia. You can follow The Bookshelf’s daily happenings on Instagram at @bookshelftville, and all the books from today’s episode can be purchased online through our store website, www.bookshelfthomasville.com.
A full transcript of today’s episode can be found below.
Special thanks to Dylan and his team at Studio D Podcast Production for sound and editing and for our theme music, which sets the perfect warm and friendly tone for our Thursday conversations.
If you liked what you heard in today’s episode, tell us by leaving a review on Apple Podcasts. You can also support us on Patreon, where you can access bonus content, monthly live Porch Visits with Annie, our monthly live Patreon Book Club with Bookshelf staffers, Conquer a Classic episodes with Hunter, and more. Just go to patreon.com/fromthefrontporch.
We’re so grateful for you, and we look forward to meeting back here next week.
Our Executive Producers are...Jennifer Bannerton, Stephanie Dean, Linda Lee Drozt, Ashley Ferrell, Susan Hulings, Wendi Jenkins, Martha, Nicole Marsee, Gene Queens, Cammy Tidwell, and Amanda Whigham.
Transcript:
[squeaky porch swing] Welcome to From the Front Porch, a conversational podcast about books, small business, and life in the South.
Eating and reading are two pleasures that combine admirably.
C.S. Lewis.
[as music fades out]
I'm Annie Jones, owner of The Bookshelf, and independent bookstore in beautiful downtown Thomasville, Georgia. Today, we're giving you a glimpse into one of our From the Front Porch live shows. We recorded this episode at our local theater, Thomasville on Stage and Company. And our special guest cohost was Bri Mckoy, author of Come and Eat and The Cook's Book. We were joined by Hunter McLendon to discuss all things books and food, plus a little bit of foodie pop culture, too.
[00:01:03] If you're a long-time listener, you also know that my cousin and friend Ashley Sherlock helped moderate our conversation. If you happen to like what you hear in today's episode, you too can attend a From the Front Porch Live show. Tickets are on sale now for our upcoming live event in Thomasville on September 28th at 8:30 p.m.. We're once again hosting the show at Thomasville on Stage and Company in downtown Thomasville as part of our Fall Reader Retreat event.
[00:01:33] Our Reader Retreat is sold out, but we'd love to see you at the live podcast recording. Tickets are $30 and are available online through the link in our show notes. This fall's special author guest is Jeff Zentner, author of Colton Gentry's Third Act, and of course, Hunter and Ashley will be here, too. Just visit bookshelfthomasville.com and click on events to snag your spot. We'd love to see you there.
Ashley [00:02:07] Good evening. Good evening, everybody. So glad you're here. My name is Ashley Sherlock. I'm a former Bookshelf staffer, current content manager and creative director, and forever family member of the Bookshelf's owner. And for better or for worse, that means I'm your moderator this evening, and it is my pleasure to welcome you to From the Front Porch Live. From the Front Porch is a weekly podcast hosted by the workshop's owner, Annie B. Jones. It's been in production since 2014, with nearly 500 episodes to date and a variety of co-hosts and guests, including authors, local business owners, and Bookshelf staffers. The show averages 10,000 downloads an episode with large pockets of listeners in Texas, California, Minnesota, and of course, Georgia and Florida and North Carolina. Many of whom are in this room.
[00:02:56] Last year, From the Front Porch reached a milestone of 3 million downloads thanks to listeners like you. [Applause]. Tonight, Annie will be joined by two very special guests. Hunter McLendon, also known as Shelf by Shelf on Instagram, is a writer, reader and cupcake eater living in Tallahassee, Florida with his husband Tyler and their dog, who has chosen to be anonymous. He was raised in Thomasville, the buckle of the Bible Belt, which left him with an obsession for the eccentricities only Southern Gothic fiction can deliver. But he's a fan of all sorts of books, especially literary fiction and memoir. When he's not reading, he spends his free time being a fried chicken connoisseur and crying over that one scene in My Best Friend's Wedding where they're on the ferry. [Applause].
[00:03:48] Bri Mckoy is an accidental home cook, the author of the Cook's Book and Come and Eat and a lover of gathering people around her everyday table. She's the creator of the Everyday Kitchen Masterclass, a five-week online course that teaches people how to become more confident home cooks. Find stories and recipes on her food at brimckoy.com, or watch her videos with recipes, tips and tricks and read her reflections on Instagram at @BriMckoy [Applause].
[00:04:18] And last but not least, your host, Annie B Jones. [Applause]. Annie B Jones owns The Bookshelf, an independent bookstore in downtown Thomasville, Georgia, where she and her husband Jordan have lived since 2013. A Tallahassee, Florida native, Annie began living her Katherine Kelly dream as the manager of The Bookshelf in Tallahassee, and in 2013 she took over operations of the flagship store in Thomasville. Annie was previously featured as one of Southern Living magazine's 50 Innovators Changing the South, and she is forever grateful to be able to run The Bookshelf and host bookish conversations each week on From the Front Porch. [Applause]
Annie Jones [00:05:00] This is our first time to do anything remotely like this. We are so grateful because typically we host this event at Sass, where a lot of our reader retreaters were. Was that last night? And so this is our first time to do, like, a live-- this is like we're doing theater. Real introductions. I'm sweating. Okay. So, tonight we are doing a foodie conversation, which this will be interesting Hunter for me and you. But I think this is going to be a good time. So we are joined by a cookbook author this weekend. Bri has been with us all weekend long. If you're a reader retreater, you've been able to talk to Bri and visit with her. She's the author of the Cook's Book, which is a fantastic cookbook. And so, we were trying to figure out what we wanted to talk about tonight. And we are going to talk about food in books and pop culture.
[00:05:53] I picked this topic because typically we do talk about books, pop culture the past few times we've done these fantasy drafts, because if you listen to From the Front Porch, it's mostly just me and one other person. And this is different because this is a variety of voices. So we were trying to brainstorm, how can we do this without it sounding too chaotic? And so a fantasy draft or a snake draft is what Caroline, our marketing manager, came up with. And so, before we kind of dive into fantasy draft picking, which Ashley is going to help us moderate, I wanted to discuss our favorite foodie pop culture. And maybe I'm breaking the rules, but in the green room, we did talk about Baby Boom, starring Diane Keaton. And so, I was immediately like, oh, no, she's not on here. Because that is a great example of foodie pop culture she makes on baby. So Hunter, let's start with you. What kind of foodie pop culture do you like consuming?
Hunter [00:06:50] I wrote it down because I knew the first time in my life to ever prepare for one of these. I have to say, this is really TMI, but I was listening to food named songs while I was getting ready to come here. And I realized that while I was dancing, putting on my deodorant, I only put it on one side. So that's fun. [Laughter]. I thought about this, so list of my favorite foodie books, Kitchens of the Great Midwest.
Annie Jones [00:07:18] Yes. Have you read that?
Bri Mckoy [00:07:21] Yes, I have.
Annie Jones [00:07:21] Okay. Did you like it?
Bri Mckoy [00:07:23] Yeah, I love it.
Hunter [00:07:23] Yeah. Sweetbitter by Stephanie Danler. I love a sad girl book, and that one's like she sad and I like that. Search?
Annie Jones [00:07:35] Oh, I still wish I had read that.
Bri Mckoy [00:07:37] You haven't you read that?
Annie Jones [00:07:37] No, I have not read it, yet.
Hunter [00:07:39] It's a cookbook type thing, but it's also about finding a new pastor for a church.
Annie Jones [00:07:44] And they start a search committee and then they create a cookbook.
Hunter [00:07:49] Yeah. And I also The Dinner.
Annie Jones [00:07:52] I love that book. The Dinner is so tense.
Bri Mckoy [00:07:54] Yeah.
Hunter [00:07:55] And so, like, a couple real quick favorite food shows movies, Crashing- the Phoebe Waller-Bridge. There's a there's a restaurant called, We Don't Give a Fork. And then I thought about my best friend's wedding. She's a food critic. Bridesmaids, Kristen Wiig is [crosstalk].
Annie Jones [00:08:16] Yeah, she's a baker.
Hunter [00:08:17] And then Waitress.
Annie Jones [00:08:19] Yeah, of course.
Hunter [00:08:20] Yeah. Wow, I really have them...
Annie Jones [00:08:22] You just named them just like that. Have you read Writers and Lovers because she works at a restaurant in that. And that's a quiet food book. You don't think it's a foodie book, but then...
Hunter [00:08:31] It's there not a book about an affair that has-- The Arrangement? Was that not...
Annie Jones [00:08:37] The arrangements? They raised chicken. I didn't remember food being in that book.
Hunter [00:08:42] I don't know. Maybe it's just a dream of mine to have an affair with someone who is a chef.
Annie Jones [00:08:50] Okay. So, Bri I saw that you confessed on your Instagram that pop culture is not your typical thing.
Bri Mckoy [00:08:55] No, I confuse everybody.
Annie Jones [00:08:56] So I'm so sorry to put you on the spot. But what are some of your favorite foodie movies or TV shows or books?
Bri Mckoy [00:09:03] Oh, my gosh. Well, I really love the competitions. I love a competition. I want to see people go to the death or just get chopped. I want to see, like, what are you going to do with that foam that no one will ever eat ever? It never looks appetizing.
Annie Jones [00:09:18] Do you like the ones where professionals are competing or do you like the ones-- I got tired of the ones where they're baking, but they're terrible bakers. That's not super entertaining to me.
Bri Mckoy [00:09:27] Yeah, that's sad.
Annie Jones [00:09:28] Yes, it's sad.
Bri Mckoy [00:09:28] I'm like, don't do that.
Annie Jones [00:09:29] Yeah. You're on to me.
Bri Mckoy [00:09:31] No, I want people who know what to do.
Annie Jones [00:09:32] Yes.
Bri Mckoy [00:09:33] And then they're always cutting off their finger. And they're like, oh, I'll just bandage that real quick. I'll just keep cutting this onion. I'm like, people can't eat that now
Hunter [00:09:43] That's like the scary movie Saw. [Inaudible].
Bri Mckoy [00:09:49] And here's my souffle.
Annie Jones [00:09:52] Yeah I love those.
Bri Mckoy [00:09:54] Those are my favorite. I liked The Bear; although, it's very intense for me.
Annie Jones [00:09:59] It is. Look, I like The Bear, too. We're going to talk about The Bear. But not only is that intense, if you're, I imagine, a cook or if you've worked in restaurants, I find it stressful as a small business owner. Like, every time I watch stuff, I'm like, are you guys going to get arrested for not paying your taxes? Maybe that's my own personal nightmare. It's very stressful to watch shows now.
Hunter [00:10:19] Wait. Selena. The Mexican restaurant in Selena right.
Annie Jones [00:10:23] Yes.
Hunter [00:10:24] Yeah.
Bri Mckoy [00:10:27] Those are my favorite. I think my favorite are when the food isn't really pronounced, but there's a scene or there's some kind of overarching food that you would forget about unless someone was like irib irib ampa [phonetic].
Annie Jones [00:10:39] Yeah. Well, I think that's why I like Writers and Lovers. That's just a really great book, but she works in the restaurant industry so you do get that side of things. But it doesn't feel overtly foodie.
Hunter [00:10:48] Well, in like a Jasmine Guillory [crosstalk], there's a lot of food stuff in her book.
Annie Jones [00:10:52] Yeah.
Bri Mckoy [00:10:53] I love her. And she she's like, I put food in my romcoms because food brings people. If you think about your love stories, your first dates, your affairs as one does, food is involved.
Annie Jones [00:11:06] Yes, food is inevitably part of it. Okay. So when it comes to my own favorite, like, I do like the bear, but my favorite foodie show and we'll talk about it later too, is Somebody Feed Phil. This show has a warm place in my heart because I came to it during the pandemic. And when we sent out our Christmas card in December 2020, I decided to make a list of, like, the top 10 works of art that saved our lives that year. And that was what our Christmas card was. And Somebody Feed Phil was one of them because we couldn't travel. We were really weren't eating at restaurants. And so, to watch somebody on screen get to do those things was really comforting. And I still find that show really comforting; though, now it also reminds me of the pandemic whenever I watch it. So that's one of my favorite foodie shows. Bri and I talked about this earlier today, I love foodie books. I really do. And I don't know if it's like those who can't read. I don't know if that's what it is. But I love Supper of the Lamb, which we've talked about at length over the last couple of days. That was a book my brother introduced me to. And it really ties in to maybe the spiritual aspect of cooking. It's just a really life changing booking.
Bri Mckoy [00:12:11] It really is. It takes cooking to a whole different plane where you're like, oh my gosh, this is so much more than just chopping a carrot. This is being embodied and being present.
Annie Jones [00:12:21] Yeah, so I love that. And then we've talked about Ruth Reichl and her food writing. And then I think I'd be remiss if I didn't mention Nora Ephron. And so, one of my favorite books that I read with my book club a couple years ago, but it's an old title, is Heartburn. And I love how she talks about food in that book.
Bri Mckoy [00:12:39] Listen, they did a new revised version or something and I was like, "Have you all heard of this book Heartburn?" And everybody was like, "From like 20 years ago?" And it was like, retract.
Annie Jones [00:12:51] I mean, it's a timeless book.
Bri Mckoy [00:12:53] It's very classic.
Annie Jones [00:12:54] Yes, it's a classic. She is great and she is somebody who I think really loved food. And so, maybe Jasmine Guillory would incorporate food and food memories into her books. And I think that's also why I don't love all of the movie Julie and Julia. But some of my favorite parts do have to do with Julia Child. And you can just tell, I think that Nora Ephron cared about those things.
Hunter [00:13:18] Okay, can I just say for anyone who has seen Julia and Julia, I always felt like Amy Adams could play Annie in a movie, right?
Annie Jones [00:13:25] That's high praise. Thank you so much.
Hunter [00:13:28] Yeah. That's [crosstalk], I was thinking about.
Annie Jones [00:13:30] Thank you guys. That's so kind.
Hunter [00:13:33] Right.
Annie Jones [00:13:34] So that movie makes me-- when you think about movie scenes that make you cry, there's like the scene at the end where Julia Child is opening her cookbook for the first time. Oh, man, I don't know how you felt like cookbooks were delivered to your home. It's just deeply meaningful when she opens her box full of the things that she's been working so hard on.
Bri Mckoy [00:13:53] Oh, my gosh. But my favorite scene was probably with the chicken when she's like on the floor. And I was like, I've been there. Like crying on the floor.
Annie Jones [00:14:00] What was so great is to counter even though-- so I liked the movie better than the book. I don't know if y'all read that book, but that book wasn't my favorite. But I did think the movie was a pretty good adaptation, and even the Julie parts, which I think got a little bit of criticism. I think she portrayed a home chef like somebody trying to learn how to cook for the first time really.
Bri Mckoy [00:14:22] Yes. Because you will be crying over that chicken that you spent all day over and then it doesn't taste good, or it's raw.
Annie Jones [00:14:27] Yes.
Bri Mckoy [00:14:28] Or as I like to say, "Dry, but you won't die."
Annie Jones [00:14:33] Yeah. Okay, so I am curious. Hunter, I know Bri's answer as we've talked about this a lot today, but are you the cook in your family or it's Tyler?
Hunter [00:14:39] Oh, no, no, no. So, neither one of us like to cook, but Tyler is the one who begrudgingly does it. But I will say, years ago, I bought a cookbook from you, and there was a chicken bog in it. It was the soup thing. It was a.
Annie Jones [00:14:57] For soup night.
Hunter [00:14:58] Soup night. And I spent eight hours making chicken bog. And let me tell you, I sobbed for eight hours, which is not unusual for me, making it. And it's so funny because it was really good when I was done. And I remember that Tyler, like, I made him his bowl and he ate it in like five minutes, and I thought I could leave you right now because this should take you an hour to eat. Because it's like [crosstalk].
Annie Jones [00:15:22] I think that's the thing about cooking we talked about that today, is cooking takes so much time and effort. And honestly, I don't like cooking my own stuff because I'm like, I know how long this took and I'm going to eat it in five minutes. It's kind of makes you dislike yourself. Like, I can't believe this is how fast I eat.
Hunter [00:15:38] Yeah.
Annie Jones [00:15:39] Because you spent so much time and effort and energy into making it. Soup night is-- to tie it back to The Bookshelf, soup night is one of my favorite things we do. So we'll do a soup cookbook every October or November, typically the first Friday in November. And we invite the community to come taste soup. So every staffer makes soup in a crock pot and then we have a competition. So there's a competitive element.
Bri Mckoy [00:16:02] Yeah. You're out. You're fired.
Annie Jones [00:16:04] We take voting very seriously. Nancy always tries to rig the votes in her favor. It's like an annual tradition. But it started right when I took over the store because there was a cookbook called Soup Night. And the whole goal was to have community soup nights. And so it's just a tradition that we've kept doing. And so it's one of my favorite things at The Bookshelf does. And it really is meaningful every fall to kind of kick off the season. Yeah, and I forgot about that.
Hunter [00:16:29] And there was a peanut soup too, and I remember that I thought that it's going to be healthy because it's peanut soup. And so, I kept eating it and then I gained 15 pounds. And I was like, why am I gaining weight?
Bri Mckoy [00:16:38] I'm just eating peanuts.
Annie Jones [00:16:40] Yeah. It's not great. Okay. So, Ashley, you're going to help us with a snake draft. Every year we've done this, we've done it wrong. Jordan tells me at the end of every recording. So tell us how we're doing this.
Ashley [00:16:54] So it's still might not be 100% right. We're creative stuff not [inaudible] Okay. So, Annie, Bri and Hunter are going to go in order based on whoever's birthday is next.
Annie Jones [00:17:06] Okay.
Ashley [00:17:07] So that person will go first, and then whoever goes last will then start the next round because it's snakes. I learned that today.
Annie Jones [00:17:17] Okay.
Ashley [00:17:18] And that's pretty much it. So, Annie, your birthday's in February. Bri, when is your birthday?
Bri Mckoy [00:17:23] August.
Ashley [00:17:23] August.
Hunter [00:17:24] August.
Bri Mckoy [00:17:27] When?
Hunter [00:17:28] Twenty fifth.
Bri Mckoy [00:17:29] Eleventh. An August birthday? You're Leo then.
Hunter [00:17:29] No, I'm Virgo. I'm like an early Virgo, but I have like a Leo energy sometimes.
Annie Jones [00:17:38] So you're going to go first second and third.
Bri Mckoy [00:17:41] Right. Because we're out of February.
Annie Jones [00:17:42] Yes. That's right. Yeah, it's March now.
Hunter [00:17:46] March madness.
Annie Jones [00:17:49] Yeah we're living it. March Madness right here.
Hunter [00:17:51] Okay.
Bri Mckoy [00:17:51] This is March Madness.
Annie Jones [00:17:53] Okay. So we are going to snake draft our foodie pop culture favorites. I'm going to list them for the crowd. Ashley is going to keep track. And then at the end, we will tell you what each of us drafted. And you will have to clap and tell us who you thought has the best picks.
Bri Mckoy [00:18:09] I feel like we're in high school.
Annie Jones [00:18:12] Yeah. Get ready. You know who loved this? Annabel Monaghan. She was very competitive.
Hunter [00:18:15] She was very competitive.
Bri Mckoy [00:18:16] I just want everyone to win. A minute ago, you said you're fired from this very stage.
Annie Jones [00:18:25] So here's what we're bidding on or drafting today. Nancy Meyers Kitchen Sets. If you know, you know. Carmy on The Bear, Julie and Julia the movie. Rachel and her trifle on Friends. The giant oatmeal cream pie on Honey I Shrunk the Kids. That was for Jordan Jones. I don't know where he is, but that was for you. Remy from Ratatouille. Babette's Feast, which is a fantastic film that's also for Jordan Jones. Anthony Bourdain. Somebody Feed Phil. Paddington Bear and his Marmalade. Yes, thanks. Thank you so much. This is so validating. I worked hard on this. The sandwiches from Chef, the movie with Jon Favreau. Yes, that movie is so good. And then Chessy from The Parent Trap. You're my people. Okay, so what are you drafting first?
Bri Mckoy [00:19:24] Okay, I have to do Rachel and the trifle because I would do that. But also I just always think of [inaudible] thing like peas, good. Jam, good. Meat, good.
Annie Jones [00:19:32] What's not to like? Let me tell you, that episode never fails to make me laugh.
Bri Mckoy [00:19:40] It is so good.
Annie Jones [00:19:40] It's so good. Every Thanksgiving.
Bri Mckoy [00:19:42] That's how I thought when I first started cooking. Like, I did not know like mashed potatoes jam. I wouldn't know you shouldn't do that.
Annie Jones [00:19:48] Yeah. And she's so innocent. And then the friends all like cramming, eating this out of the can.
Bri Mckoy [00:19:54] I know. They are trying to take a bite.
Annie Jones [00:19:55] Or throwing it out to the birds.
Bri Mckoy [00:19:58] It's so good. Iconic.
Annie Jones [00:20:00] It is iconic.
Hunter [00:20:01] I'm making our list. Okay, I'm choosing Chessy from The Parents Trap.
Annie Jones [00:20:06] Dang it!
Hunter [00:20:06] Because let me explain why, if you've listened for a long time, I'm a big Lindsay Lohan fan. I have been her ride or die my entire life.
Annie Jones [00:20:16] You should be having your finest moment. She's having a comeback.
Hunter [00:20:19] She is. You know the reason why, is because Chessy made her that chili. And I am sure that Lisa-- what is her name? What is the actress's name? [inaudible]. Yeah, that one. She seems like she is still so darling, and I'm sure that she probably-- that's right, she's a redhead now because her and Lindsay are probably connected now. And she probably made the chili for her again and it heals her. So I'm convinced that that's-- yes.
Annie Jones [00:20:48] I feel like Chessy is also now a style icon. Like, we didn't know it back then, but now anytime we wear chambray or black jeans, we're really Chessy.
Hunter [00:20:59] She was gorgeous.
Annie Jones [00:21:00] And now she's on Abbott Elementary. I was so happy to see her there.
Bri Mckoy [00:21:03] Wait, which one is she?
Hunter [00:21:04] She's the redhead.
Annie Jones [00:21:05] The redhead.
Bri Mckoy [00:21:09] I don't know what you're talking about. This is what I'm saying.
Annie Jones [00:21:14] Yeah. Isn't that great?
Bri Mckoy [00:21:15] Oh my gosh. I love her.
Hunter [00:21:17] I know, she's so charming.
Annie Jones [00:21:19] Yeah, she's fantastic.
Bri Mckoy [00:21:19] She's great.
Annie Jones [00:21:22] Okay, I am going to pick then Nancy Meyers kitchen set. So if you are not familiar, Nancy Meyers is like It's Complicated, Something's Got to Give, the Parent trap, Father of the Bride. Those are the movies that she's directed, and always the house sets on those movies are impeccable. I feel like I would be a better cook if my kitchen looked like that. I feel like setting matters. And so I feel like I would love to cook if my kitchen were full of sunlight and hydrangeas.
Bri Mckoy [00:21:58] If my island was like a king size bed.
Annie Jones [00:21:59] Yes. There's so much room. So I'm going to have to go with Nancy Meyers kitchen sets.
Hunter [00:22:07] That's good.
Annie Jones [00:22:08] Yeah, that's mine. Okay, wait. And now I go again. Now this is my time to shine. Okay, but I'm trying to remember what people reacted to so that I can get their wins. Actually, I am going to go with the giant oatmeal cream pile on Honey I Shrunk the Kids. And it's not just because of Jordan. That movie as a child was like-- first of all, our family was very picky about what movies we could watch. And normally movies with bratty, disrespectful children were not allowed. I did not see Home Alone until I was a high school student. And so, that was a movie where it felt like, hey, these kids are being disrespectful, but for some reason, we're allowed to watch this. And I think it's because all of those parents and children bonded together by the end of the movie. I have distinct memories of watching them. And then I think Universal Studios or somewhere did like a stage-- you know what I'm talking about-- of the set, and so you could feel like you were an ant. And I think that is so fun. And so watching them scoop out the icing from the oatmeal cream pie made me want to shrink myself. It sounds delightful.
Bri Mckoy [00:23:14] I love that.
Annie Jones [00:23:15] Yeah, so that's what I'm going to go with. Nancy Meyers kitchen sets and the giant oatmeal cream pie.
Bri Mckoy [00:23:21] These are good.
Annie Jones [00:23:22] Jordan, you better cheer for me.
Bri Mckoy [00:23:23] These are strong.
Annie Jones [00:23:26] Okay, so who's next?
Ashley [00:23:28] Hunter's next.
Hunter [00:23:28] Okay. I'm going to go with, Julie and Julia because Amy Adams, Meryl Streep. Also, I was so inspired-- I have mixed feelings but also they're both dead now. That's so sad. Spoiler alert.
Bri Mckoy [00:23:43] Not Meryl Streep.
Hunter [00:23:44] No! Julie and Julia- about that.
Bri Mckoy [00:23:49] Not Amy Adams.
Hunter [00:23:50] No, [inaudible].
Annie Jones [00:23:51] Amy and Meryl are fine.
Hunter [00:23:55] Sorry [inaudible].
Annie Jones [00:23:57] Well, we're breaking it over on the front porch right now.
Hunter [00:24:07] Even though that Julie woman got on my nerves, may she rest in peace, I was also very inspired by her blogging.
Annie Jones [00:24:16] Her blogging, yes.
Hunter [00:24:17] Yes. I've been doing this National Book Award reading project for the past two years, and it is very overwhelming and daunting because I thought I could do it in a year but that's just unrealistic. But every time I go on, if I'm feeling uninspired to do something, I always sit there and I imagine the Amy Adams version of Julie typing away, and I hear her voice in my head, and then I'm like, oh yeah, I got this.
Annie Jones [00:24:41] And she is a great narrator in that movie. Her voice overs are really good. And you're right, I think if you came of age-- let's see, I started blogging-- of course, as we all did-- in 2008, I guess. And so, then to follow somebody and to see, like, then she got a book. Do you know what I mean? It was so exciting like, oh, that's what you could do? But if you were also maybe in your early 20s, I remember buying-- I think you mentioned you bought the Cooking Light cookbook and then cooked your way through it. I bought the Jamie Oliver cookbook and cooked my way through it because I felt like that's what you're supposed to do. Julie said just go through the whole cookbook. And so, I do think she was ahead-- maybe not ahead of her time, but an icon of her time. I think a lot of us blogged, cooked because of her whether we found her annoying or not.
Bri Mckoy [00:25:27] Need to be making less of a, like, positive statement on his choice.
Annie Jones [00:25:31] Yeah, you're right. Sorry. No, that's fine. Hunter, move on.
Bri Mckoy [00:25:40] You did a good job. Great. You chose a great one.
Annie Jones [00:25:41] Okay, what are you going to pick?
Bri Mckoy [00:25:43] Okay. I think I'm going to do Remy from Ratatouille. Is that the mouse?
Annie Jones [00:25:49] That's the mouse, yeah.
Bri Mckoy [00:25:50] Inside me lives a little Remy. He has so much joy when he's cooking. He's stealing things. He's scurrying. That's me. I'm just like, I'm just going to do whatever I want to do. Someone's trying to like-- well, no one's trying to kill me. It feels dangerous sometimes cooking.
Annie Jones [00:26:08] Yes.
Bri Mckoy [00:26:09] And I'm just like, whatever, fontina truffle, with my little hat. And I don't care if anyone else seeks credit. I'm like, take that soup out. Yeah, they loved it. Good Job, Bri. Let's go. So a little Remy lives here.
Annie Jones [00:26:24] Okay. That's a good answer.
Hunter [00:26:26] Yeah.
Annie Jones [00:26:29] What, no?
Bri Mckoy [00:26:29] Like saying a good answer.
Annie Jones [00:26:31] I'm just encouraging.
Bri Mckoy [00:26:32] I love it.
Annie Jones [00:26:32] I can't help it. Okay, you get to go again.
Bri Mckoy [00:26:35] Oh, no, no, no.
Annie Jones [00:26:36] Yes.
Bri Mckoy [00:26:38] Okay, I'm going to say Anthony Bourdain. It's because, first of all, I love how respectful he is. Whenever he visited different cultures, he was so like-- no?
Hunter [00:26:54] Well, I just feel like you're manipulating the audience because you're like, let me wait on their sympathy, I think they'll love this. I don't like this. Go ahead.
Annie Jones [00:27:04] You're doing great.
Bri Mckoy [00:27:08] I just feel like he was so respectful, but then also he was so honest. Like in his book where he's like the one food I will not eat and now I cannot eat is mussels.
Hunter [00:27:18] Yeah.
Bri Mckoy [00:27:18] Because he came down hard on mussels. And now I'm like, oh, now I can never eat mussels because they're in the swamp y'all. Sorry to ruin it for everybody. But if Anthony who will eat intestines in a remote area will eat mussels, I'm not eating mussels. I'm not doing it.
Annie Jones [00:27:36] It's a good life role.
Hunter [00:27:37] Yeah, that's the thesis.
Annie Jones [00:27:39] Okay. Hunter now?
Ashley [00:27:41] Hunter's next.
Annie Jones [00:27:42] Okay.
Hunter [00:27:42] Well, I don't know. I will go with Paddington.
Annie Jones [00:27:49] Dang it! That was my next choice. I was like, nobody's going to pick Paddington.
Hunter [00:27:51] I will pick that because--
Bri Mckoy [00:27:54] Poor bear. [Inaudible].
Hunter [00:27:54] See, and the thing is-- because, listen...
Annie Jones [00:27:58] Also, those movies are charming.
Hunter [00:28:00] They are charming.
Annie Jones [00:28:00] Yes, they are. There. I went and saw one on my birthday. It was so good.
Hunter [00:28:03] And marmalade is like-- okay, this is inaccurate. So, you guys know Moulin Rouge.
Annie Jones [00:28:10] Sure. I knew you'd make that connection; I was waiting.
Hunter [00:28:15] I always thought I could be like a [inaudible], and so that's my real dream. And I feel like I could just do it dressed in like a bunch of labels of different marmalades. I don't know.
Annie Jones [00:28:32] Like Peach?
Hunter [00:28:34] Yeah. And then that could be my only diet, is like eating marmalade. Does that give you diabetes? I don't know. Like type two.
Annie Jones [00:28:41] Yeah I think so. He loved his marmalade.
Hunter [00:28:43] Yes. But yeah. And so, I'm a bear. Like, not like that. [inaudible]. So that that seems accurate to me.
Annie Jones [00:28:52] So who knew Paddington and Moulin Rouge would combine? Okay. Now I've got to see here. I'm going to pick Somebody Feed Phill because I already mentioned how much I love that show and I find it comforting. I just started the most recent season and I've been watching it while I've been cooking. I love that it's a show that I can partially pay attention to. But also I feel inspired, like, oh, they're making good food over there and so am I, even though I'm really not doing the same thing that Phil is doing. And I love making lists of future places we want to go. Like, the fact that when they went to London they ate at Dishoom. Things like that, it makes me want to make a list of where I'm going to go. And I think Phil-- I hope he never gets canceled because I just find him so wholesome.
Bri Mckoy [00:29:40] He cannot.
Annie Jones [00:29:42] I just think he's so wholesome and that show is wholesome. And there's just not a lot of tender wholesome shows out there.
Bri Mckoy [00:29:49] Yeah.
Annie Jones [00:29:51] I don't do this anymore, but during the pandemic I cried at the end of every episode. I was so charmed by them getting together and having their communal meal.
Bri Mckoy [00:29:57] Yes.
Annie Jones [00:29:58] Yeah, there you go.
Bri Mckoy [00:30:00] That's so good.
Annie Jones [00:30:00] Thank you.
Bri Mckoy [00:30:01] That's so warm and fuzzy.
Annie Jones [00:30:01] Thank you. Okay, I go again. And this is my last one, I think. Well, I'll go with Carmy on The Bear. Yeah, I'll go with Carmy on the bear.
Bri Mckoy [00:30:15] That's a good one.
Annie Jones [00:30:17] I was going to try to refrain, but I do think Carmy-- you all might disagree, and I really don't care. But I think-- now underwear ad excluded-- I think Carmy is blandly handsome. Now that ad excluded, but if he is clothed, he has a nose...
Bri Mckoy [00:30:34] He has a nose.
Annie Jones [00:30:36] I feel like he is blandly handsome. But then when he's modeling for Calvin Klein, no more.
Bri Mckoy [00:30:42] No.
Hunter [00:30:43] The thing is, the hottest people I know don't have a nose.
Annie Jones [00:30:45] Yes.
Hunter [00:30:46] So it's like [crosstalk].
Annie Jones [00:30:51] I just feel like, I don't know, he has that nose. You know what I mean.
Hunter [00:30:55] I know what you mean.
Annie Jones [00:30:55] Like a nerd with a nose.
Hunter [00:30:57] He's like the ugly brother to Zac Efron in Iron Claw.
Annie Jones [00:31:01] Yes. That's right. There it is. So anyway, I think he's plainly handsome. I also really do like his chemistry with the actress Ayo, who I love, following her during the awards season. I feel like their chemistry is so great. I hope they stay a lovely platonic duo.
Bri Mckoy [00:31:18] Are they not supposed to be together?
Annie Jones [00:31:19] No.
Bri Mckoy [00:31:19] Oh, okay.
Annie Jones [00:31:20] Do you think they're supposed to be together?
Bri Mckoy [00:31:22] Like, in life or on the show?
Annie Jones [00:31:23] On the show.
Bri Mckoy [00:31:24] Well, I haven't finished.
Annie Jones [00:31:25] Okay, I'm all caught up.
Bri Mckoy [00:31:27] I just want them to just be platonic. The world needs platonic love. Yes.
Annie Jones [00:31:31] That is the hill I would die on.
Bri Mckoy [00:31:33] Yes, I agree. I don't know what I'm talking about. I don't know why I'm here. Don't listen to me.
Hunter [00:31:38] She's just going to get up and walk home.
Annie Jones [00:31:40] She thought it was February. Yeah. So I love their chemistry. And then the family dynamics on that show are so intense. But it almost makes you grateful, like, okay, my family's fine. Like, my family is normal.
Bri Mckoy [00:31:55] We're doing good.
Annie Jones [00:31:57] And so, that is why I will pick Carmy on The bear. Yeah.
Hunter [00:32:02] Okay. Well, I guess--
Annie Jones [00:32:04] I can't wait to see what's left for you to pick.
Bri Mckoy [00:32:06] Yeah. What is left?
Annie Jones [00:32:10] You're going to have to pick Jordan's favorite movie and you're not going to know anything about it and I'm going to love it.
Hunter [00:32:14] I have to pick the sandwiches from Chef with Jon Favreau. Because you know Jon. He's great. He plays happy in Spider Man movies.
Annie Jones [00:32:28] Yes, he does-- no, he's Iron Man. [Crosstalk] You're right. He's not Iron Man.
Hunter [00:32:34] No, he directed Iron Man.
Annie Jones [00:32:36] Yeah. He's a director. He's also on Friends.
Hunter [00:32:38] Yes. That's the thing, honestly, he--
Annie Jones [00:32:42] He shows up everywhere.
Hunter [00:32:42] Yeah, he's a Renaissance man. He's charming. He's happy. He's genuinely happy. He's very happy because he makes a lot of money and. And the sandwiches, I mean, who knew?
Annie Jones [00:32:53] Have you seen this movie.
Hunter [00:32:56] Of course, I have not. [Laughter]. And so, I think it's fascinating. And I remember then whatever she was leaving and it's like, "You get out of here." Remember? I remember. That was great.
Annie Jones [00:33:13] I feel like you were one of those people I would have really disliked in high school who got an A but did not practice at all. Yeah. Thank you so much. You win over the crowd, and then all of us who prepared and studied...
Hunter [00:33:27] He went salmon fishing in the Yemen.
Annie Jones [00:33:30] Everybody’s like, yeah.
Hunter [00:33:34] Yeah.
Annie Jones [00:33:34] All right.
Bri Mckoy [00:33:35] And those that studies were like [inaudible].
Annie Jones [00:33:37] Okay, all right. Well, then I can't wait to see your picks because I think there's only pick left.
Bri Mckoy [00:33:42] There's only one. Love her.
Annie Jones [00:33:45] Why did you pick [inaudible]?
Bri Mckoy [00:33:46] Is it a bad bet?
Annie Jones [00:33:47] It is. Do you also love Babette's Feast?
Bri Mckoy [00:33:51] Yes.
Annie Jones [00:33:51] Actually, you really would.
Bri Mckoy [00:33:53] Why I love a feast?
Annie Jones [00:33:54] Yeah, you love a feast.
Bri Mckoy [00:33:56] I have no idea [crosstalk].
Annie Jones [00:33:57] Let me tell you why I love it. So it's a movie Jordan made me watch. And it's what, French? What is it? She's French.
Bri Mckoy [00:34:04] I love the French.
Annie Jones [00:34:05] Yes. Okay, so you love the French. So the movie is in French, isn't it? Like we watched a translation. Anyway, basically she brings her whole community together and they have a delicious meal. And her whole point is she makes the food for them, and then their whole community comes and sits at her table. You actually really would like it.
Hunter [00:34:21] It's like The Menu.
Annie Jones [00:34:23] Well, but let's start. Did you see that?
Ashley [00:34:29] No, [crosstalk].
Annie Jones [00:34:34] That movie is terrifying. Babette's Feast isn't terrifying. It's just feels good. You would like it actually.
Bri Mckoy [00:34:39] Listen, I got to sell this. Okay, love the love the feasting, love her name, love that it's French. And that's why [inaudible].
Hunter [00:34:50] And when she had to go fishing for the salmon in the Yemen.
Bri Mckoy [00:34:53] And then too had to go to the moon.
Hunter [00:34:54] And the moon.
Bri Mckoy [00:34:55] Then there was like the whole thing where it was like--
Hunter [00:34:57] The cheese.
Bri Mckoy [00:35:00] The cheese. [Crosstalk]. She honestly is me, is what I feel.
Annie Jones [00:35:05] You know what, when you watch it I'd love a report back. I'd like to know; do you really like--
Bri Mckoy [00:35:12] I'm like, there wasn't a moon scene. What's happening?
Annie Jones [00:35:14] Okay. I think we cleared off the list.
Ashley [00:35:17] Yeah. that's it. Should we recap?
Annie Jones [00:35:18] Yeah. Let's recap.
Ashley [00:35:19] Okay. In alphabetical order. Annie Jones's picks were Nancy Meyers kitchen sets, Carmy on the bear, the giant oatmeal cream pie on Honey I Shrunk the Kids, and Somebody's Feed Phil.
Annie Jones [00:35:32] Those are good, I feel good.
Ashley [00:35:33] Bri Mckoy’s picks were Rachel and the trifle on friends, Remy from Ratatouille, Babette's Feast, and Anthony Bourdain.
Annie Jones [00:35:43] You're good.
Ashley [00:35:44] Hunter's picks. Julie and Julia. [Inaudible]. Sorry, he said the last one was Paddington and his marmalade. The sandwiches from Chef with Jon Favreau and Chessy from The Parent Trap.
Annie Jones [00:36:01] Okay. All right.
Bri Mckoy [00:36:03] Wow, those are strong.
Ashley [00:36:04] Okay. Votes for Annie B Jones.
Annie Jones [00:36:07] Come on, everybody. [Applause]. We're good.
Ashley [00:36:14] Votes for Bri.
Annie Jones [00:36:18] She has not even seen Babette's Feast.
Hunter [00:36:20] She's a liar.
Annie Jones [00:36:24] She has not even seen the Babette's.
Ashley [00:36:29] Votes for Hunter. [Applause].
Hunter [00:36:32] They are not [inaudible]. They're like, no, no, no. He is a liar and a cheat. I understand.
Annie Jones [00:36:41] Honestly, it makes me feel good because I feel like you typically will win draft. And last time Annabel was like, I think they're just like men.
Hunter [00:36:47] Yeah. She was like, misogyny is the winner here.
Ashley [00:36:52] Okay. I think we have a winner, Bri Mckoy.
Annie Jones [00:36:55] I think so, too. Bri. [Applause].
Bri Mckoy [00:36:56] I did it. I can't wait to come back.
Annie Jones [00:37:02] Well done. I should have, like, an award that we give. Like Soup Night we have a crown called Super Chef.
Bri Mckoy [00:37:09] I'm not getting anything?
Annie Jones [00:37:09] No. I've got nothing for you. [inaudible]. Yeah, that's right.
Ashley [00:37:17] Okay, so now we have some questions from you all, from earlier this weekend. Bri, I'll start with a couple for you if I may. Somebody wants to know, how many times did you try a recipe before putting it in your book?
Bri Mckoy [00:37:30] Probably a dozen. like a dozen. Because listen, this is how I feel. The amount of times that I have made a recipe from a cookbook and it was not good, it's the worst feeling. Because you buy all the ingredients and you put the food together, and then you're like this doesn't taste right. And I was like, not in my cookbook. And so, I made it probably five times and then I had it tested five to six times.
Annie Jones [00:37:55] For those who weren't at the retreat talk earlier, you had a group of people who tested them for you.
Bri Mckoy [00:38:00] Yes. I had a group of 300 people and they would test them and they were very honest. Oh, my gosh.
Annie Jones [00:38:06] What was that like? That feedback.
Bri Mckoy [00:38:06] That was so fun. I was like, wow, we are not being gentle today.
Annie Jones [00:38:13] Don't ask people for feedback unless you want it.
Bri Mckoy [00:38:15] Yeah. They were, like, this just was bland. And I'm like, man, that had three teaspoons of salt. Did you omit the salt? I know I took them very seriously and retested. But it was not my favorite because I don't like being sad.
Annie Jones [00:38:31] That is a long process too, because you said you have like 50 recipes and book.
Bri Mckoy [00:38:37] Yeah, so it was a lot. It's a lot. I don't want to talk about it.
Hunter [00:38:43] I feel like you have to be like medicated before you like...
Bri Mckoy [00:38:46] Jeremy had to hype me up like, but remember, you're writing a cookbook. And I was like, it doesn't matter Sally [sp] thinks it’s bad.
Hunter [00:38:53] If you just tell people like, oh, I'm terrible and then you give something that's mediocre, they're like, wow!
Bri Mckoy [00:38:59] Oh, yeah. This will be made. And then it's like short ribs.
Annie Jones [00:39:04] Yeah. Lower people's expectations. That's the thing.
Bri Mckoy [00:39:06] I like that. [Inaudible] next cookbook.
Ashley [00:39:08] This one I would love to hear from all of you. We'll start with Annie. Watts the recipe that's been passed down in your family?
Annie Jones [00:39:16] My parents are laughing. But I will say that two weeks ago, Hunter and Tyler came over to watch the Oscars. And I love to throw an Oscars party and make themed food. And so, I remembered that my both of my grandmothers love to cook. But mama B was-- I'm sorry, that's my grandmother name for her. She loved to host, and so she loved to host a party. And I knew my mom had a recipe from Mama B's cheese ball. And I knew anatomy of a cheese ball would be a perfect pun. So instead of anatomy of fall. And so, anyway, I made the cheese ball. And you know what? Great for a party. It really was delicious. And I have snacked on it in the week since. So I'm going to say a cheese ball, which feels very to me, like, I don't know, 70s or something like it, but it is delicious. And I think it is fun for a party.
Female voice [00:40:07] What's the name of the cheese ball?
Annie Jones [00:40:09] I don't know. What is the name?
Male voice [00:40:10] The gross cheese ball.
Annie Jones [00:40:11] The gross cheese ball. That's right. That's what Mama B recipe said, the gross cheese ball. Yes, that's in her handwriting. The gross cheese ball.
Bri Mckoy [00:40:17] No, that won't be in the cookbook. We got to rename that.
Annie Jones [00:40:21] We got to shove that to Sally and let her let us know what it should be called. But yeah, the gross cheese ball. So that would be one that was passed down. What about y'all?
Bri Mckoy [00:40:32] Mine would be a pot roast. It's like every Sunday grandma's making pot roast. My mom made pot roast. And you would just go in the house, it smells so good. And it's just like, oh, my gosh, I'm home. I'm safe. I'm here. I'm present. I'm here pot roast. That's what I'm calling it.
Hunter [00:40:48] Yeah. So, in my family we mostly just eat dad's food. But my mom and my granny and her mom make French fries. They just chop up potatoes and fry them up. And my granny always talks about how for lunch every day her mom would just make her French fries. And how my granny would make my mom-- and my mom does not like French fries because of that. And even when I was younger, it's so funny because I'd be eating-- they do make fried chicken. It's not good. It's always very dry. But it's fried chicken, French fries, and they make me like this little packet of pasta. And then I have, like, a gallon of ice cream. And then I was like, why am I so heavy? I don't understand. But I guess fries would be like the food.
Annie Jones [00:41:33] Well, because I really think it doesn't matter. It's either about the memory or about the funny story. It's really not about the food itself. I don't think.
Bri Mckoy [00:41:43] Yes. Same.
Ashley [00:41:45] Okay. Here's another one for all of you. What are some staple foods or ingredients in your pantry?
Annie Jones [00:41:52] Okay. So my brother came over to my house one time and he was like, "There is literally nothing in your fridge but Blue Apron packets." And I was like, "That's correct." But there was a brief period in our marriage we made up a song. I will not sing it for you. But lots of wine and olive oil was what was in our [crosstalk]. And that's it. There was nothing else. Because every Blue Apron meal calls for olive oil. And I don't even drink wine, so I don't know why that was there. That's weird. But lots of wine and olive oil was in our pantry, and, honestly, lots of expired canned goods. So that's what's in my pantry.
Bri Mckoy [00:42:30] Dijon mustard, butter, cheese, maple syrup and wine. Always.
Annie Jones [00:42:35] Okay. I love that she had a list. You can tell who's the chef.
Hunter [00:42:39] Yeah.
Annie Jones [00:42:39] I'm like, expired food. I don't know.
Hunter [00:42:44] I have a very loving husband who picks up on my quirks very, very quickly. And I have a habit where I'll eat the same thing for, like, a year. And actually for the past two years, I think, all I eat is cotton candy grapes and different types of chicken, whether it's just [inaudible] or fried chicken, whatever. And so, pretty much always, like, those are the big things. Cotton candy grapes, fried chicken. Also, randomly these like halo pops. And we have a lot of Jeni's ice cream at one point.
Annie Jones [00:43:14] We all went through Jenny's phase.
Hunter [00:43:16] Yeah. It's really funny, though, because there are days where-- actually, I'll say there's such specific types of grapes. I know that I'm going on a tangent. Don't worry, I'll be short. But I love cotton candy grapes. There are these really firm grapes that are like the off brand that are fine, but they're like they have a good firm--
Annie Jones [00:43:32] Wait, do you like green or red?
Hunter [00:43:33] Green.
Annie Jones [00:43:33] Okay. Interesting.
Hunter [00:43:36] Yeah, I don't like the purple grapes that much. And also the little tiny grapes are not good. I have to have the big juicy ones.
Annie Jones [00:43:42] The tiny ones are gross. They might as well be wine.
Hunter [00:43:43] They are gross. I know. And poor Tyler, he'll bring me a bag. And I'm like, oh, this isn't one of the good ones. [crosstalk] It's like $10 a bag because I guess the only rich people have grapes now. And I went through a pistachio phase for a while.
Annie Jones [00:43:58] I did too. I love a pistachio.
Bri Mckoy [00:43:59] So good.
Hunter [00:44:00] And those are expensive.
Annie Jones [00:44:01] They are.
Hunter [00:44:01] I thought I was rich. I was like, I'm Daddy Warbucks. I can fly a--
Annie Jones [00:44:08] Especially if you bought them shelled. Like that was-- yeah.
Hunter [00:44:10] They were shelled.
Annie Jones [00:44:12] That's when you feel like you've made it. Yeah, a shelled pistachio.
Bri Mckoy [00:44:16] Would you like some shelled pistachios?
Ashley [00:44:20] All right. Bri, would you consider writing anything outside of the food/hospitality genres?
Bri Mckoy [00:44:28] No, I would not. All I want to do is write about food.
Annie Jones [00:44:35] Would you write something-- because you've done both, you've done a nonfiction book and now you've done a traditional cookbook. What do you want to do next?
Bri Mckoy [00:44:45] I think I want to do-- I have this idea called Essays from an Accidental Home Cook or something, where it's just like a book of essays. Some of it is food involved, gathering. But there's always a string of humor through everything that I do. And I think I love storytelling. And then always a happy end because, of course, this is how I grew up. Then the last sentence is like a gut punch where you're like, oh my gosh!
Hunter [00:45:13] Okay. But what if you wrote like Jay Ryan-- how do you say his last name?
Annie Jones [00:45:18] I never know. Stradal.
Hunter [00:45:20] I think [inaudible] is great with west type stuff.
Bri Mckoy [00:45:22] Yes.
Hunter [00:45:23] Yeah. I think you could write stuff like that.
Bri Mckoy [00:45:24] Thank you! I just met you.
Hunter [00:45:26] Okay, I get the vibe.
Bri Mckoy [00:45:30] Thank you!
Annie Jones [00:45:31] I feel like earlier we actually did come up with a pitch for you, which is you said you wanted to be Ina and Jeffrey.
Bri Mckoy [00:45:39] Yes.
Annie Jones [00:45:39] And so, you would like to take care of them in their old age?
Bri Mckoy [00:45:41] Yes, I would take care of them.
Annie Jones [00:45:42] I feel like that is a feel-good tender story right there.
Bri Mckoy [00:45:46] Yes, that's what we're going to do. Because Jimmy and I will go move in with them as one does, and be there for them.
Annie Jones [00:45:52] Yeah, totally normal.
Bri Mckoy [00:45:52] Yes. Travel with them to Paris as they do.
Annie Jones [00:45:54] Yeah, that sounds great. I'd read that book.
Bri Mckoy [00:45:58] Yeah, I'm going to do it.
Ashley [00:46:00] Okay. This is for all of you. Describe a dream dinner party/book club. What would you eat and with what author? Take your time.
Hunter [00:46:12] What would I eat with what author? It's so hard. Because Lauren Groff is actually a vegetarian.
Annie Jones [00:46:18] That hurt.
Hunter [00:46:24] So this is like its own story because I would literally-- I don't know, I'm about to start crying because I'm like this is too much for me. I wonder, dead or alive?
Ashley [00:46:32] Either one.
Hunter [00:46:34] I feel like I'd have Toni Morrison because she was a little bit sassy. I like that. And I think she called people out, including myself, that I'd start crying. And I'd have fried chicken and grape. And also, my granny makes mashed potatoes with mayonnaise, which sounds gross but it is good. Yeah, it makes it like creamy. And I'd probably have that as a side. And do I have to choose a book, too?
Ashley [00:47:09] It says, what would you eat and with what author?
Hunter [00:47:11] Well, okay. Toni Morrison and it would be fried chicken and grapes.
Annie Jones [00:47:16] Okay, it's a great answer.
Bri Mckoy [00:47:18] I can't go up that. That's so good.
Annie Jones [00:47:19] Well, I've got to think about the exact question. But I will say when I got home last night from Pen to Plate, I said, that is my exact favorite kind of dinner party. The kind where I help set up, although my family did most of the work. But I help set up, I serve and I leave. Meaning I love a party that I don't have to attend. So my ideal dinner party is one where I get to maybe decorate the beautiful table and maybe pick the menu and set the tone, light the candles, turn on the music, and then bye y'all have fun. That's my favorite kind of party. And I didn't realize that I was doing it with every Pen to Plate dinner. Somebody so kindly was like, do you get to eat? And I was like, oh, I'll eat later. This is fun for me. I like that you guys get to just be together and I don't have to be here.
Bri Mckoy [00:48:10] You were so great last night.
Annie Jones [00:48:10] Well, I mean, I do love it, but I like hostessing and then I don't necessarily like to attend. Do I sound like a loser?
Bri Mckoy [00:48:22] No, I love the honesty.
Annie Jones [00:48:25] I know this is probably a pretty regular like standard answer, but I would have dinner with Jane Austen. I hope we would have a lot to talk about. And I think she also was sassy and I like sassy. And you know what else I like? Blunt. I don't really need to pussyfoot around with me at dinner. I want you to just tell like it is and let's go deep quickly. That's what I prefer. And so, I think Jane could do that.
Bri Mckoy [00:48:46] I love that.
Annie Jones [00:48:46] I don't know what we would eat. She'd have to figure that out. [Laughter].
Hunter [00:48:49] Pudding.
Bri Mckoy [00:48:54] Pudding. There you go. Okay. So Ina. I just love her so much. But I don't know her in real life, but I think she's a great person.
Annie Jones [00:49:00] Maybe we can make that happen for you. [Crosstalk].
Bri Mckoy [00:49:03] And I would like to pitch myself as Jeremy and I are moving in. This sounds aggressive, but in my head it seems more like a friendship.
Annie Jones [00:49:17] I don't know.
Bri Mckoy [00:49:17] I just really think she might need--
Annie Jones [00:49:18] Yeah, she might need a living caregiver.
Bri Mckoy [00:49:20] I mean, I just think about it.
Hunter [00:49:22] She fell and she doesn't have Life Alert.
Annie Jones [00:49:26] Thank goodness she has Bri.
Bri Mckoy [00:49:28] Yes.
Hunter [00:49:29] Would you have blue cheese?
Bri Mckoy [00:49:31] Oh, my gosh, I don't like blue cheese.
Hunter [00:49:33] Oh, good.
Bri Mckoy [00:49:34] It's the worst. But we would have the Friday night chicken that she makes for Jeffrey every Friday. And I would ask Jeffrey-- do you literally eat this every Friday?
Hunter [00:49:43] Yes.
Bri Mckoy [00:49:43] Well, you like your chicken?
Hunter [00:49:44] I do.
Bri Mckoy [00:49:45] So you would eat chicken every Friday?
Hunter [00:49:46] Yeah.
Bri Mckoy [00:49:47] Every day.
Hunter [00:49:48] Let me tell you, the people that [inaudible] Publix for my fried chicken; and there's one girl who works at the one near the house named Ziporah, and she is always so concerned so she always makes sure I get a jug of water when I get fried chicken from her. And then if I get that [inaudible] then she leaves me alone.
Annie Jones [00:50:02] Literally, my favorite is that on the day we were having the Oscar party, Tyler accidentally texted me instead of you and it said, "Do you want chicken?" And I was like, I "think his answer is yes." [Laughter].
Bri Mckoy [00:50:17] Yes. I love that.
Ashley [00:50:21] Okay. I think we've got time for a few more questions and then a lightning round. For Annie B Jones, this is a two-part. How far in advance do you pick the Shelf Subscriptions, and has there ever been a Shelf Subscription book that people didn't like?
Annie Jones [00:50:38] Okay, so we pick Shelf Subscription-- I pick them, and I think Olivia does too, pick them at least two to three months in advance. Sometimes that is tricky right now because publishing dates change. Since the pandemic, release dates change fairly frequently. I feel sorry sometimes for my parents, the release date changes. But typically, three months in advance. I think I have up through July picked for myself right now. So we pick them pretty far in advance. Also, because we order a lot of copies and we want them to print enough. Yes, people provide feedback.
Bri Mckoy [00:51:18] As they do.
Annie Jones [00:51:19] And that's great. Owning a business has hopefully made me have really thick skin. But my favorite anecdote, which I'm sure Hunter is familiar with and you might be too, because I feel like I've said it on the podcast before. But Fire Sermon by Jamie Quatro was a book I absolutely loved. It was a Shelf Subscription selection. It was steamy, which is not usual for me. I just loved the story, and I loved the writing about art and creativity, and so I hoped that my subscribers would be able to perhaps look beyond the steam factor. One subscriber could not, and she did mail that book back to me with a note, letting me know how disappointed she was in my selection. And I did actually find that note because for some reason I kept it. My mom and I found it, about a year ago, and I was like, "I feel like I should burn this." But instead, I held on to it and it became a core memory. It's fine.
Hunter [00:52:14] r. It's funny how, like, I feel like your taste is so-- you do have a specific taste, but I think that you read very widely. And so, it's always surprising when someone's like, oh, why would Annie read this book? And I'm like, well, why wouldn't she? She's a reader.
Annie Jones [00:52:32] And Shelf Subscriptions are pretty specific. We know what my kind of category is, what Olivia's is, so we do try to stick within those boundaries, but mine is a little nebulous, if that's the right word. But that is the one I recall the most distinct feedback.
Ashley [00:52:51] All right. Are you ready for a little lightning round?
Annie Jones [00:52:54] Yes. Wait, what does this mean?
Ashley [00:52:56] We can just go down the line. I'm going to ask a question and you--
Annie Jones [00:52:58] Rapid fire.
Ashley [00:52:59] Rapid fire, if you can.
Annie Jones [00:53:01] Okay.
Ashley [00:53:01] All right. First up, what's your favorite snack?
Annie Jones [00:53:04] Cheez-It.
Bri Mckoy [00:53:05] Popcorn.
Hunter [00:53:06] Cotton candy grapes.
Annie Jones [00:53:08] Wait, frozen or not?
Hunter [00:53:12] No, I don't have mine frozen. They're really cold.
Annie Jones [00:53:16] Okay, chilled.
Ashley [00:53:16] You got to freeze them.
Hunter [00:53:19] It's too hard on my teeth. I got baby teeth. [Laughter] .
Ashley [00:53:21] Okay. Do you eat while you read?
Annie Jones [00:53:25] Yes.
Bri Mckoy [00:53:25] No.
Hunter [00:53:27] It depends on if it's a beach read.
Annie Jones [00:53:29] I'm about to say there is no way you eat while you read. You make fun of me so hard for me ruining my books. And there is no way you eat with your greasy chicken fingers. There's no way.
Hunter [00:53:41] If people saw your books they'll be calling the police. [Laughter].
Annie Jones [00:53:46] My books look like they're mine. I love them.
Hunter [00:53:51] Okay.
Annie Jones [00:53:52] It's like the Velveteen Rabbit of books. You can't top that.
Hunter [00:53:56] I guess. Is that what love is?
Ashley [00:54:04] Last one on lightning round. What's your go to comfort meal?
Annie Jones [00:54:08] That I make myself or that somebody else has made for me?
Ashley [00:54:11] You're reading too much into it.
Annie Jones [00:54:12] Zippy chicken finger chips by my dad.
Bri Mckoy [00:54:15] Crunch wrap Supreme from Taco Bell. [Laughter]. With all the sauce.
Hunter [00:54:21] I have so many, but Tyler makes-- we call them tacos, but it's literally like tortilla chips, ground turkey, cheese, lots of different types of cheese and black beans and rice. It's very yummy.
Annie Jones [00:54:38] I'd eat that right now.
Bri Mckoy [00:54:39] Yeah, that sounds good.
Hunter [00:54:40] Yeah, it's basically not just good, it's so good. And every time that I'm having a bad day and I call him on the way home and I'm like, what are we doing for dinner, and he says tacos, it's like I feel like a ray of sunshine has just blasted me.
Annie Jones [00:54:52] It's like a relief.
Hunter [00:54:55] Yeah.
Ashley [00:54:57] Okay. That's all I've got for you.
Annie Jones [00:54:58] Did we do it?
Ashley [00:54:58] You did it.
Annie Jones [00:54:59] Okay. Thank you, everybody, for coming to our live podcast. [Applause]. Thank you to Hunter and thank you to Bri for being our first ever cookbook author. We really appreciate you being here. [Applause].
Bri Mckoy [00:55:12] Thank you!
Annie Jones [00:55:12] And then thank you to Ashley for moderating and keeping us straight and helping us know exactly how a snake draft works. [Applause].
Hunter [00:55:20] Keeping us straight. Interesting.
Annie Jones [00:55:25] Sorry, is that not inclusive in that language? I'm so sorry. Okay. So where's Caroline? Do I need to make any announcements? [Inaudible]. I guess the questions were from our retreater. So does anybody who's just here tonight have a question for Bri or for-- Yeah, Mary Jane?
Female voice [00:55:48] I get your newsletter. How do you find so much time to read the ton of books that you do? I'm overwhelmed.
Bri Mckoy [00:55:56] It's a timer. I set a timer. Because I am not good at read-- like I will just let the day go by. And so, I always like if I have a moment of downtime and I'm like, I have five minutes here or 10 minutes here, I'll set a timer and I'll read. And I'll just be like, okay, I have 10 minutes, I'm going to read. Or else I'll get on TikTok or I'll scroll or whatever. And I'm like, no, read. Because I do love reading, but I do get-- yeah.
Hunter [00:56:25] Well, and I feel like that kind of reminds me of yoga. You keep having to go back to the breath and your mind drifts, but you keep having to tell yourself to go back to the breath. I think that that's kind of what it's like. You're just training yourself to get back into the habit of--
Annie Jones [00:56:35] Picking up a book.
Bri Mckoy [00:56:37] Right.
Hunter [00:56:37] Yes.
Bri Mckoy [00:56:38] That's totally right.
Annie Jones [00:56:39] Can I ask then, because you also have a pretty significant Instagram presence, how do you balance being on Instagram, creating content and then also making time to be a person, consume content, read a book. Like, how do you balance that?
Bri Mckoy [00:56:53] I don't think I do a good job. But the weird thing is that I actually forget to get on Instagram. I will be like, oh, I should post, it's been five days. And then I'm like, I have Trader Joe's snacks, let's eat them on camera. Give the people what they want. So I have to have a content calendar, where I'm like, you should post on Tuesday. You have these Trader Joe's snacks or whatever. So if it's not like timed or on something, I will just flit about my day eating my snacks. I have to be very disciplined.
Annie Jones [00:57:30] Yeah, well, that makes sense. You have a lot to do. Okay. Any other questions? Yes. In the back.
Female voice [00:57:37] Hi. Bri, have you ever been such a [inaudible] star on [inaudible] social media? My question is, do you have a recipe that's been kind of your Waterloo or something you just have kind of given up on?
Bri Mckoy [00:57:49] Like one that I kept trying out and I couldn't make it work. Actually, I think I would say birria tacos.
Annie Jones [00:57:59] What is it?
Bri Mckoy [00:58:00] Birra tacos
Annie Jones [00:58:00] Okay.
Bri Mckoy [00:58:01] Do you know?
Annie Jones [00:58:02] No.
Bri Mckoy [00:58:02] Okay. They're like you make this kind of stew with the meat, and then you use the meat to stuff the taco, but then the liquid you dip your taco in, and then you fry it, and it is so good. But the reason I gave up on it is because-- and this is a bigger conversation, but something that I have been wanting to be so sincere about is food appropriation. And there are some recipes where I'm like, I feel like I can do this a little better. Not better or maybe put my own spin on it. And then I think with that recipe I had to be like, honestly, I am not the person to do this better. So I would rather share from someone from that culture.
Annie Jones [00:58:44] Than try to make it yourself or make it your own.
Bri Mckoy [00:58:47] And I'm always thinking about that with recipes. Like, is there someone else whose culture I'd rather put the spotlight on them. Like Pad Thai. I'm like I'd rather...
Annie Jones [00:58:59] That was a good question.
Bri Mckoy [00:59:00] Yeah, it's a great question.
Annie Jones [00:59:02] Anybody else? Can't see.
Hunter [00:59:05] Everyone's like, no, I'm tired. [Laughter].
Annie Jones [00:59:09] Okay, I think that's everybody. Thank you guys, again. And then if you're a retreater, we will see you tomorrow morning. If you are here for live podcast, thank you again for being here. I don't know how to do-- we're normally at Sass and we do a picture, but this is a tight space. [Inaudible]. Okay. Thank you everybody. [Applause].
Annie Jones [00:59:49] From the Front Porch is a weekly podcast production of The Bookshelf, an independent bookstore in Thomasville, Georgia. You can follow The Bookshelf’s daily happenings on Instagram at @bookshelftville, and all the books from today’s episode can be purchased online through our store website: bookshelfthomasville.com
A full transcript of today’s episode can be found at:
Special thanks to Studio D Podcast Production for production of From the Front Porch and for our theme music, which sets the perfect warm and friendly tone for our Thursday conversations.
Our Executive Producers of today’s episode are…
Cammy Tidwell, Linda Lee Drozt, Martha, Stephanie Dean, Ashley Ferrell, Jennifer Bannerton, Gene Queens
Executive Producers (Read Their Own Names): Nicole Marsee, Wendi Jenkins, Susan Hulings
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