#the roundup Presented by Springer Mountain Farms Chicken 7-24-20

00:00Welcome to Nashville Restaurant Radio, a podcast for and about the people of the Nashville Restaurant scene. Now here's your host, the CEO of New Light Hospitality Solutions, Brandon Styll. Hello Music City and welcome to the Nashville Restaurant Radio Roundup presented by Springer Mountain Farms Chicken. My name is Brandon Styll and I am joined by Delia Jo Ramsey. She is the editor of Eater Nashville. Well, here we are another week. You got to have a little vacation. Welcome back. Do you have a nice time? Oh my gosh, it was so good to get away. I hadn't left town except for family stuff since November. So getting away, just change of scenery. We were socially distanced the whole time. We kind of just stayed at the house and grilled out with neighbors and went out on the boat. We went to a steakhouse one night and kind of threw down and did it right and just enjoyed a change of scenery being on the water. And every time I go to the ocean, I don't know why I've never lived at a beach, but it's going to be in my vision board for the future. Every time that we go, there's 100% of the time a conversation about budget and like, do you think we could afford like a condo? Do you think we could do it? And we always settle like maybe a lake house. We just, we got to live on the water. We got to have something on the water and then we never do it. Well, I'm going to make it happen. I think I'm going to give it on my 10-year plan to get by. There you go. At least somehow, you know, so that was good. Good to get away for sure and reset and all good. How about you? I'm doing, you know what? I've been sick.

01:48So I've been sick. I took a COVID test and it was negative and I was supposed to be going, I was supposed to be on a flight to California this morning and canceled it. Just went ahead and moved it to next week and you were just now in Florida. We were just in Florida and now I'm going to California. California just announced that they have the most amount of coronavirus cases in the entire country. So I feel like I'm playing this game of like chasing Corona. Like we're going to Florida and that when it's like the epidemic, you know, hot spot of Florida, I'm like, Oh, let's go to Florida. It's like, and California has the most. Oh, let's go to California. But you know, it's funny. Exploring coronavirus throughout the country. Yeah. You know, I feel like I'm doing a documentary. Well, we, it's funny because, you know, I've got this cough and I've got a cough and it's like every 15 minutes or so, I'm sure you'll hear it during the show. If I can mute it, I will. But like, I had a coronavirus test and they said, it's not that I don't have a fever.

02:53I've got kind of like a run. It's like allergy, maybe bronchitis. And I'm going to go see the doctor this morning. But it's like, I can't be on an airplane, right? Like you can't be on an airplane for five hours, like coughing every 15 minutes. You would be like. I mean, I can't control what my faces do. And I mean, I might shoot you a dirty look or two if you're on my flight. Yeah. I mean, like if I'm at Kroger and somebody sneezes three aisles over, I'm like, who is it? What's going on? And you know, I kind of feel like there's no other sickness out there. Like it's either Corona or nothing. It's like, has the flu completely gone away? I haven't heard about anybody else being sick besides coronavirus. The common cold is gone now too. Did you know that? It's unbelievable. It's just, it's just incredible. So no, I, you know what? I've been hiking this week and trying to just act like I felt great because I knew I was going to California. And then I just realized that back to the last week, we were talking about how kind of a sick person I was like, you know, okay, I'm sick. I'm just going to get better. Too bad.

03:59Did you get any? So, what's that? Did you get any of your preferred sickness candy yet? Yes. I am, I've not, I've not had Sour Patch Kids. What I have had is a, a kid just walked up to me and gave me a little hug. That was really special. I have had Reese's, Peanut Butter Cup, Klondike Bars, Mini Klondike Bars. Okay. Has been, and then Luigi's Italian Ice Mango Flavor. I've been going with the ice cream theme for this sickness. My, my dad always swore by that. So it'll probably be better tomorrow. Yeah. Tomorrow. Hopefully we'll see what the doctor says, but you know. So we had a pretty good week on the show. Had Jesse Goldstein come on the show and he is the owner of Fresh Branding in the food share up department. Do you, do you know him? Have you ever met him? I have only met him maybe a couple of times. We judged a competition together once.

05:03I was so shocked that he even decided to come on the show because he is like notoriously like, I want to be behind the scenes. I don't want to be in the, like he does all this stuff. Like I was just so excited came on the show because he's one of the most interesting people I think that I've interviewed. I just, I love him. And then Christy and Sean Hackinson, the owners of the Alley on Main. That was fun. We had a really good time catching up with them. Those guys are just amazing. That's so much fun. Every time I would go into their restaurant, they're just, they're, they're just buzzing around and everybody there that works there, it's just, there's such a get it place. Like you walk in and you can feel that they're doing a fantastic job. And it was nice to hear their story and where they came from and kind of all that. And then the newly reopened game was fun too. They did a really good job. Nice. They knew each other. They, they nailed it. So I started a TikTok account this week. Wait, what? You did? TikTok? You did? Well, for Nashville Restaurant Radio. Okay. I have decided I'm old for TikTok and I don't understand it. Well, I felt that way about Instagram at one point and now it's, now it's everything. So I figured that, you know, I'm doing, we're doing all, we are doing all these videos with chefs reading Yelp reviews. And so any, you have to be a 60 second video, right? That's what it has to be. It's just, it's like Instagram for pictures, but it's like for short videos. It has to be less than 60 seconds? 60 seconds or less. Okay.

06:42So I've put two videos up there. I put up the video for Nick and Audra and then I put up the Layla Vartanian video and they've got like 3000 watches already. So do I have to download this to see that? Yep. No. You got to do it. It's actually pretty interesting. I, I told my wife that I did this and she was like, honey, like that's for teenagers. And I'm like, there's a lot of adults on there. Really? I promise. So we have to dance. I feel like you have to dance if you're on TikTok. And I mean, that's, that's the thing too. I think that's a perception. You, you, I don't think you have to. I was on dance team, but I don't, I don't really want to dance right now. You know what I think we should do? I think that we need to have a chef reading a bad review and then we need to create a dance to it. To the, to the bad review. Yeah. We'll put music behind it. We'll have a chef reading a bad review and then we will, we can like choreograph a dance to it. I think that would be a popular video in this town. I mean, it could work.

07:47We can do it like from a rooftop somewhere. All right. You know what? I like it. I think we get like, I make a whole happening about it. Have a chef reading a review and then us dancing to it. All right guys. Now you have to go to TikTok and follow our account because that's going to happen one day. We got to make that happen. All right. We're all well and we went to social distance all the time. Yes, absolutely. Masked to one thing. Yes. I also got stickers. Nashville restaurant stickers. Nashville restaurant radio stickers. They're three and a half inch circles and they say Nashville restaurant radio and now you can put them on your laptop or on your window of your restaurant or on the back of your car or however you want to let people know that you are a Nashville restaurant radio fan. You could go to our website www.nashvillerestaurantradio.com and you can purchase these stickers. They're only two dollars. I will mail them to you with a handwritten thank you letter because you know, we're just a little podcast and be really cool for people to help support us and just buy a sticker. I mean, they're two bucks, right?

08:58Maybe I'll get someone to do a giveaway on Instagram or something. I like it. Since you know somebody here, I may even give you a couple of them. Yes. So everything else good? You want to get into Nashville restaurant news? Oh, we've got some news this week on a few fronts. So starting tonight, starting tonight, according to Mayor Cooper's new order, any place serving alcohol is required to close by 10 p.m. So there is some backlash and I think there's some pissed off tourists. Well, I mean, to be fair, I mean, look guys, let's all be serious here, okay? Can we be serious for a minute? I think it's common knowledge. The coronavirus only comes out after 10. Actually, I think that's breaking news. Coronavirus, isn't coronavirus a nocturnal virus? Like it's only a nighttime thing, right?

10:04Right. So 10 o'clock is going to definitely stop it. Yes. I mean, so God bless you, Mayor Cooper. Thank goodness we have this 10 o'clock curfew because now the virus is going to end. This is amazing. I mean, my mom always said nothing good happens after midnight, but who knew it was 10 p.m. All along. Thank you, Mayor Cooper and coronavirus orders. Oh gosh. Yeah, that's not good. Tonight, 10 o'clock, huh? 10 o'clock tonight. Go to the liquor store now if you would like to drink after 10 p.m. Also, big this week on Eater. I mean, we slashed traffic records this week. All I did was recap TMZ calling us no Maskville and that story made Fox News last night too. I mean, this TMZ coverage of Broadway is huge. No Maskville, everyone. Yeah. Don't you love it when our city gets labeled? I mean, Music City, no Maskville. It's the no mask thing. I feel like we've beat that.

11:10We have. To absolute death. I don't want to talk about it. But you know, you don't want to talk about it? Not anymore. Do you? Have you been wearing a mask everywhere that you go? Yeah. And you know what? I'm starting to have an issue. It's called mask. It's called mask knee. And it's now a daily part of my vocabulary. And yesterday I went to the chiropractor with my mask on and they were like, you know, you couldn't take it off during your treatment. I was like, nope. At this point, it's just to cover my mask knee. And the girl was like, oh my gosh, I have it too. And then we compared Massey and she was like, we're all slaves now. And then I was like, well, I just was trying to make a joke and cover up my mask. You're like, I just want to use the word mask knee in a sentence. And she went from zero to crazy in like two seconds. Yeah. I was like, well, I didn't mean for that to happen. We're slaves. We're all slaves now. We're in a pandemic. It happens. I've been wearing it to a fault, but I got some new masks. Tennessee Brew Works brought me some lunch this week and beer. And there are two new masks and I'm so excited. So I don't have to keep wearing the same mask every day.

12:23Nice. I saw somebody on Facebook write, but somebody today thinks I thought I'd never hear somebody say, Hey, your mask is cute. Like it's a new thing. Like you got to get, like somebody put a, my buddy Brian put a post on Instagram that had a picture of like a Louis Vuitton face mask. And I was like, this was like months ago and it said Williams and County face mask version. And I was like, huh? Like I really bet that's coming. I mean, if it's not already here, I've seen people with matching masks with their outfits and now I'm kind of feeling bad about my mask wardrobe. So I need to expand it. So I had to take my dad to the hospital last week and um, we were on an elevator and there was like five people on the elevator, all kind of like all separated, but one person wasn't wearing a mask and she looked so uncomfortable. And I was like, look at this, it's working. It's working. I didn't say anything to her, but I mean, now the people without masks are feeling uncomfortable. All right, no more mask talking.

13:30Now we can talk about openings. You want to talk about opening? Yeah. Yeah, let's do it. Okay. So East Nashville hearts is a new all day Australian inspired cafe from the Atta Boy owners and Kate Ross. So they're doing all day. They've got coffee. They've got a full bar. They've got a bunch of egg based dishes inspired by Melbourne, Australia, which I'm not really familiar what those dishes are. So I'm excited to go one day, maybe bring my laptop and check it out. Yeah, for sure. And then Pepper Pot, I believe it's a Caribbean restaurant. They were affected by the tornado and they are finally reopening after all of the pandemic closures as well. Good for them. Excited for Henrietta fish camp. What do you think about this? So the Henrietta fish camp and party market is Julia Sullivan Pivot from Henrietta Red. Okay. Is it going to be at Henrietta Red? Yep. Nice. So it's seaside shack inspired and it's going to be just a pop up for a limited time. They'll have meals to go and market items like seafood for you to take home and cook oysters, breads and pastries. They're also going to open up their patios where you can seat yourself and dine there or you can bring like a blanket and picnic on their shared courtyard. So that's kind of exciting. So they closed for a bit.

14:58And then they were open right for takeout? No, I mean they closed, I think they're reopening maybe as this Henrietta fish camp. I mean they closed just to kind of take a little break. They were all exhausted. So I'm excited for that. And then a place called Republic is coming to Second Avenue. Kind of like elevated bar food. I'm not really sure much about that just yet. And then Pytown Tacos is coming with some street style tacos, Nashville hot tacos, and those are all opening next week. So that's awesome. So I got a chance to actually talk with Jason Crockerle and we're going to go to that interview right now. All right. So we have a new restaurant coming in here into Nashville and I have Jason Crockerle here. Jason, you guys are, you're the owner right now of Flavor Catering and your wife Leah. Yeah. So we've been doing Flavor for about 15 years now in and around Nashville and kind of started out in the Franklin area. Nice. And now you're branching out to a new brick and mortar. Tell me about it.

16:08Yeah. Yeah, totally. Cause that's the really smart thing to do these days is open a restaurant right now in the middle of all this. Yeah. Why not? That's what I said. I'm going to go with that. So yeah, we, I mean, we wanted to, we wanted to do something for a while. I'm really passionate just about Mexican food, tacos, fast casual kind of idea. And so we've been working on it for a while and then Hot Diggity Dog, a space that we love down in Pytown, our little neighborhood came available. Gail had been down there a long time and she was just an ambassador for that neighborhood. And when that spot became available, we just really wanted to make sure that whoever went in there next was really going to care about the neighborhood, the community, the food, just that whole thing. And who better do it than us? Our catering business is actually positioned right next door. So it makes a lot of sense for us to operate a restaurant and then utilize our commentary kitchen, which is right, right next door. Well, I think you are speaking after my own heart with the Mexican restaurant theme. Like I, that's my wife and I go to all the time. And Delia, who's on this show with me, she is the queen of queso. I have to ask for her, are you, can you give, tell me your queso options? What's going on with the queso at the new place?

17:34Yeah. So, I mean, I think, you know, the, the, the key things with queso and obviously value being the queen of queso, I will default to her somewhat on this. But you know, I mean, I think the consistency has got to be on point. Ours has a little bit of green chili in it, which I think adds a nice flavor to it. Not too spicy, but a little something in the background to let you know it's there. And then I think it's just about being, you know, super creamy and just right. So we're going to offer it straight up with some delicious corn tortilla chips. But we're also going to offer it with house made chorizo as a garnish. And then we're also doing a house made tofu chorizo, which is a really cool garnish to put on top as well. Oh, wow. So what's the menu? What's going to be set? You're going to start off with takeout and delivery only. Is that correct? Yeah. So the building is actually still going through the process of codes and kind of finishing out the construction end of things. And so while that's going on, we have a food truck that we've branded under the Pytown logo. And so the food truck actually going to sit right next to the restaurant. And we're just going to go in and launch it right off the food truck and treat the truck as the restaurant. So we'll be offering through Postmates, Grubhub. We can order online through our website, or you can do walk up and we'll have contactless, you know, capability where you can just get your meal, grab it and go. Excellent. When do you open? So we'll open up next Tuesday, the 28th. We're at 614 Ewing Avenue, right downtown, right behind City Winery.

19:22And yeah, then check us out at PytownTacos.com. Check out the menu. The full menu is posted there. We're going to operate with a limited menu until we get inside the building, which we hope is sooner rather than later. But you know, we'll see. So that was my next question. When is the building going to be ready? But that is such great news that we've got some fantastic, brand new Mexican restaurant coming to kind of the downtown area in Pytown. It's 614 Ewing Avenue and it's right off of Lafayette. It's kind of behind Music City Center and right on the backside of City Winery. Or if you're headed over to our friend at Tennessee Brew Works, they're just down the street from us on the right hand side. Excellent. So that's a fantastic location. Love that an ambassador of the area is moving into that spot and cannot wait to come and give it a shot. You'll probably see Delia over there real soon because she lives like two minutes from that spot. So she's going to be very excited about this news. Jason Crockrell, thank you so much for coming on the show today.

20:28All right, brother. Thank you, man. I appreciate it. Okay, so we are back and that was a cool little snippet. So I hope you get to go check out Pytown Tacos, take me out of their food truck for the short time. But when that restaurant opens, I think that's going to be a really welcome addition to Pytown. So Delia, do we have any closings? I get called in. I'll answer anything at this point. Yes. Is that your name? Fox on the LIO last night. I'm like, there's what's the dealio back in the house, you know, so I'll answer anything. People will not confirm closings for me, Brandon. Let this be a plea here. I know no one wants to talk about closings or bad things, but when things close, I need verification that they're closed and tips help too. So if you have any tips about closings or confirmations about closings, do let us know. Yes, please do. We just want people to know what's this is. This is information only. We're not trying to, you know, we're just trying to let people know what's happening out there. All right, what about jobs?

21:39I saw a bunch of jobs this week. So the return of Elliston Place Soda Shop. Is that finally about to open? I think it's imminent. I don't have confirmation, but they are hiring on Craigslist and it's right next door to the old location. And I love that spot. I think it's such an important Nashville place. So excited to see them hiring. Bell Meat and 3 is hiring. Hey, I'm just going to throw back to that new Elliston Place Soda Shop. You know, that's not only is that going to be a cool deal, you know, Randy Rayburn's consulting company really put that thing together and Jim Myers is on the show and he was talking about that place back in the day and just kind of their history. I don't think that's going to be like the old Elliston Place Soda Shop. Like, yeah, I kind of went there, didn't go there. Like this is going to be a new version of it that is completely revamped with fantastic everything. They're going to increase quality on everything. Like it's going to be a Randy Rayburn ran place and I think it's going to be really amazing. So when that does open or if you have a chance to go work there, that's going to be a fantastic job and place to go eat. Absolutely. I think that's one of the Nashville iconic spots that I'm glad is coming back. Beyond that, Bell Meat and 3, Patty Wheat is hiring, M Street is hiring in Lebanon, Town Square Social and in Franklin 1799 Kitchen and Cocktails at the Harpeth Hotel. Also, Chefs Market, which I've been wanting to go there for a while and sort of made it. I think it's in Goodwillville. Oh God, you haven't been to Chefs Market? No, I don't like to drive. Can you drive me? Well, you have to find it first because it's in a little strip mall and you have no idea where it is, but they do more food and catering out of that place. It is incredible. Jim Hagee over there does a great job. I need to go. I need to go.

23:30Yeah, really good place. Last one I saw was Brightside Bake Shop, which I love. They're looking for a full-time baker. So great pastry shop baker opportunity there. Fantastic. So if you need a job out there, we recommend that you go check out Fowenbow.com. That's F-O-H-N-B-O-H.com. It's a whole new way for you to find a job here in Nashville and they are locally owned and operated. Hallie Hayes and Mary Pilla Thompson have been on the show last week, week before last, and hear all about what they're doing. If you do need a job, go check them out. And on that note, we're going to take just a short break to tell you about our sponsors. Springer Mountain Farms is a family-owned business nestled in the hills of the Blue Ridge Mountains with over 50 years experience in raising chickens. We exercise great care in all that we do. In our dedication, providing our chickens with a quality life and healthy diet results in a healthier, more delicious chicken for you and your family to enjoy. Try Springer Mountain Farms chicken today by locating a store or restaurant near you for ordering online.

24:38At SpringerMountainFarms.com. Nashville's own Pennington Distilling Company produces Davidson's Reserve Tennessee Whiskey. In fact, it's the first grain-to-glass Tennessee whiskey made in Nashville since Prohibition. They also distill Picker's Vodka, Walton's Vodka, and Whisper Creek Tennessee Sipping Cream. Pick up a bottle at your favorite package store today or order a drink at your favorite restaurant. Visit them at PenningtonDistillingCo.com. Faux & Beaux is the newest way to hire and be hired in the hospitality industry in Nashville, Tennessee. So visit foh and boh.com for more details. And remember, it's free through August, so sign up now. Times are tough, but recovery doesn't have to be. Kurt's Hospitality Marketing is a full-service sales, marketing, and public relations agency dedicated to growing revenue for their clients. Contact them at 615-456-3953 or at www.kurtshospitality.com. That's k-u-r-t-z, hospitality.com. And welcome back. I don't think, you know, you hear those sponsors out there, and these are the people that are supporting us. And while we want to do this show, we want to support our locally owned and operated restaurants. We can't do this show without the sponsors, so they're the ones supporting your restaurants. Please, if you have an opportunity, support them. Go check them out. Go online. Look up their websites. Go to our website. We have a sponsor tab where you can see all of our sponsors altogether. And please check out their websites and use them best you can. One last sponsor is Mobile Fixture. Mobile Fixture has all your restaurant equipment needs. If you have a restaurant and you need new equipment, if you're about to open a restaurant, they will help you. They will take your blueprints. They will help you design your kitchen. They'll help you find the exact product that you need for what you're going to be doing. And then they will help you. They will deliver it, install it, help you learn how

26:41to use it. These guys are the full on real deal. So give Ben Whitlock a call over there at Mobile Fixture. Go check out their full showroom in Smyrna. Set up an appointment to talk to them today. Coincidentally, they are the sponsors for our next segment, which is our local legend. Our local legend this week is Amerigo. So I have a ton of history with Amerigo and I've wanted to do this local legend because they are truly a Nashville institution. So I'll give you a little history on Amerigo. They opened on West End in 1991. It was the second location from then owners Bill Latham and Al Roberts of Jackson, Mississippi. They are the oldest restaurant on West End, 1920 West End to be exact. They now have several locations including Brentwood, Memphis and two locations in Jackson, Mississippi. Bill and Al sold the company in 2006 to a company called Vivid.

27:45They rapidly expanded into Louisville in Knoxville and they were not able to continue the magic from the previous owners. Facing tough financial times, Vivid sold to a new group that consisted of the original general managers. So the people, I used to work at Amerigo way back in the day 2001 and I worked in Mississippi and I worked at the locations in Nashville and Brentwood started in Brentwood. I opened their restaurant Char for them in Jackson, Mississippi and Bill and Al were absolute mentors of mine and so was Doug Hogreve. Doug is one of the owners now but he was the general manager in Brentwood and David Kahn and Jackson, Ben in Memphis. There's just some of the greatest people and when Vivid sold to the original general managers, it was almost like the magic just came, the life came back to these restaurants and these guys are some of the best restaurateurs I've ever seen. Doug has been one of the people in my life that has just inspired me beyond anything. Definitely one of my mentors and one of my favorite people and I know that this time has been a challenge for all of them but if anybody is going to make it, they are.

29:05So since they purchased the company, well they created Four Top Hospitality. They've expanded into several other concepts in Mississippi and most notably here in Nashville, Etch, Char and etc in Green Hills and now I'm going to cough now. And there's a place right next to Amerigo. Do you know what I'm talking about? Salteen. Blackstone Brewery. What's that? Salteen. Salteen, yes. They also own Salteen and they've continued to innovate and create consistently amazing food for almost three decades. So they're one of the first places that I learned core values and I learned that the thing that they do really, really well is they execute on the fundamentals. The food is really good. It's hot when it comes out. It tastes good but the service is always impeccable and they like to use your name and they want to know who you are and they just do all the things that I think a lot of people jump right past. I think a lot of people want to go ahead to like the 360 dunk and they forget that the bounce pass is really important and Amerigo just does all of those things on a consistent basis. So they've done it through innovation and they're true north star which is the impeccable service, a fantastic environment, outstanding food. So if you go in there now, I mean every time I go in there now I feel like it's like coming home. I mean the staff that's been there forever. I'm sure all of you know Ali and Stephen, Rubelio the chef, just some great people over there and I wanted to talk about them today as our local legend because everybody out there is having a tough time and I think that sometimes these local legends, people that have been around forever, we tend to talk about the new places and they are just crushing it and if you haven't been to Amerigo in a while,

31:07go in, stop in, say hello. They would love to see you. Enjoy a cannelloni, veal piccata, the veal saltimbocca or any of their amazing pastas and of course you have to finish your night with an amazing tiramisu. They are absolutely famous for. We used to have people drive in from all over like the south and they would come in and they would sit down and they would say I'd like a tiramisu and we go okay are you just here for dessert? They go oh no we're gonna have a full dinner but we just want to make sure we have tiramisu because every time we come here we eat so much and then it's hard to eat the tiramisu. We're just gonna eat dessert first. Awesome. It's like really? That's a thing? Like okay do it. So you gotta have the tiramisu if you go to Amerigo and that is this week's local legend, Amerigo. Awesome. Here we go. Is it time? I think it might be time. Uh oh. It is time for the SuperSource segment and SuperSource is a family-owned locally operated dish machine and chemical company. They are they're fantastic.

32:22If you heard the what's the Delia segment last week we talked about large companies with contracts and how it never works in your favor and one thing about SuperSource is they don't do contracts. They are adamant that they continue to earn your business every single week so you really have nothing to lose and right now they're offering for all national restaurant radio listeners three months of a free dish machine rental so you can get rid of the company that's holding you into some kind of crazy contract. You can start buying chemicals from them and as soon as you can get out of that contract you can start with the company that's not going to make you sign a contract. They're going to earn your business every single week and you know there's something really nice about that. So give Jason Ellis a call. He's over there at SuperSource just waiting for you to call him today. He will come out and help you out. He's at two restaurants now that I'm working with and so far he is just absolutely killing it. His communication, he's done staff trainings. We're using the right products everywhere that we are and it makes a difference. You know he did an audit and we were using five times the degrees that we were supposed to be using. How did that company allow us to use five times? They kept charging us for it too. He's like no you need to be used. So he came in and educated everybody on what the right chemicals to use are. I mean the savings are incredible just by somebody helping coach you into using the right stuff which is now more important than ever in this age of COVID-19.

33:50So we have our segment. What's the Delia? Let's cue the really cool sound. What's the Delia? All right. Delia what's up? All right today we're going to talk about what's the Delia with air travel during a pandemic. So I'm not trying to ruffle any feathers here because I know some people are like oh my gosh you left your house but I live alone and I'm being safe and you know what I didn't travel after 10 pm and coronavirus is only active after 10 pm. That's a very good point. Probably with that but whether you disagree or agree with traveling right now does not matter. This is just an informational piece for anybody that might be on the fence about traveling or anybody who just wonders what it's like out there. So I was your personal guinea pig last weekend and I will start with some local BNA notes and then I'll balloon out to some wider FAA regulations that are happening right now. So right now hours at dining. Of course I'm going to start with what's open food wise in the airport and hours are just a crap shoot right now. The dining and the retail and the coffee shop hours, the closures are already reduced due to reduced travelers and beyond that we've also got major renovations happening at BNA which I am super excited about. So I would advise you to eat before you go which you know let's be honest I always recommend because historically our airport food options are quite sad but I did notice that the new D terminal is open. I was a little shocked that the new terminal is only six gates and only has one new food option but I welcome a new food option Fat Bottom Brewing is near D. How is the terminal? Is it pretty? Like is it nice? It's pretty yeah it's super clean and shiny and new and nice and I can't wait to see what is next it's super cute.

35:52I will also add if you want to bring alcohol onto the plane or I mean I can't advise drinking on the plane because I think that's not allowed but just bring minis in your bag and you carry on. I did visit O Charlie's for a double mimosa but it's only open for to go so you walk up to the bar you get it to go and you can walk through the airport into your gate which is interesting and you can take your mask off to drink or eat in the airport. Parking at B&A is currently limited due to decline in demand. I usually live to the airport but for others who prefer to park there economy lots B&C and B&A express park are all currently closed and I checked on prices for what parking is available. Terminal lot A is currently nine dollars a day and terminal garages one into are 16 dollars a day while valet parking parts reduced to 22 dollars a day temporarily. So I don't know if you're an airport parker or a lifter what do you do when you go in and out of the airport? I am a lifter I will use uber or lift if I go by myself if I take the family we'll typically do the fly away but this particular trip I was going to do we were um my dad was going to take us just because we didn't want to get on we wanted to not like get on shuttles and we're trying to reduce the amount of contact we had with everybody else so sure that makes sense he lives two houses down from me so oh I didn't know that yeah it's not it's not like a crazy thing to ask him to do no that's awesome yeah so then nationwide TSA has some new policies in place of course they are all practicing social distancing too and limiting contact with the public however possible there's actually a website if you go to BNA airports website you can actually track COVID cases among TSA agents listed by airport which I found fascinating that is interesting I saw that there had been 14 affected TSA employees in Nashville as of about well we're past the two-week mark on that so as

37:58of the 8th of July so that's super interesting if you want to track what airport you're probably in and out of and how many TSA agents I mean all this random tracing information is crazy right yeah it is um so when you walk in and you check in I noticed that the screen like the kiosk where I checked in at Southwest was being wiped down between users which I really appreciated and the x-ray belt was being sanitized between not between every person but pretty frequently as I was waiting in line I'm not TSA free so I didn't get to skip like my friend did but as you approach to present your ID and boarding pass the stations are surrounded with plexiglass coverings and now you keep possession of your ID and your boarding pass during the check-in phase so they don't grab your phone or your boarding pass anymore you just show it to them and then you'll remove your facial coverings you will be wearing your facial covering throughout the process of course um they'll ask you to move your mask so they can verify your face with your ID and then um one thing I did note is TSA now allows one liquid hand sanitizer up to 12 ounces per passenger so you know usually we're capped at three ounces for liquids but now we can bring 12 ounces of sanitizer so we can like sanitize the whole plane if we want to nice I know so that's something I noted for future travel is I will bring one of those and just put it in a separate bag and set it out because it needs to be screened separately since they are exceeding the standard allowances but I mean really I think a lot of people have been curious about what it's like to travel and it was super quiet and spaced out and everything was on time and quick I mean obviously you pair prepare to take more time but then be pleasantly surprised you got done you have a mimosa to the gate and get some work done and I mean I was okay with traveling right now that doesn't mean that's okay for everyone but it was okay for me did you feel like it was unsafe at any point um I mean on the way back the flight was a little

39:58more crowded I think everyone's coming to Nashville you know like they got to get to Broadway before they close at 10 pm not no maskville no I mean sorry yeah no maskville flight was full but at that point I mean it was a little a little fuller on the flight back but again I'm wearing the mask the whole time yeah I don't know I mean teach their own right yeah I guess for sure bring hand sanitizer eat before you go wear your mask right and what about did you talk about booze yeah uh I packed a few minititos in my carry-on and you could do that in a carry-on I feel less than three ounces yeah like how many can you bring like I usually bring like six I don't drink them all on the plane she's like I usually bring like six I mean it's like I like to make friends I mean come on somebody else on the plane might also have flying anxiety and be like please give me that tito and limit cost maybe yeah well I mean it's a side business I should maybe pack more than six next time yeah like ma'am do you need 24 bottles of tito's like well they're nine dollars a shot if I would let you because they're not on the airplane anymore right I mean and I don't understand that because they are passing out your like snack bag of pretzels and giving you a glass of water so I really think we're just giving the flight attendants a break because we're still eating and drinking on the plane they just don't have to roll the cart down because we only have water and a snack but I will say off the record on the record that I did get a double most at oh Charlie's and then I got a coffee cup and I poured it in the coffee cup and brought it on the plane oh you are a rebel I know well thank you so much you know what I I learned a lot there

42:09because I will be getting on a plane next week and now I have a little better idea of what to do how long was your flight to Florida an hour and a half okay I wonder I wonder if the alcohol thing is on like on a short flight or through across the board I think maybe it's depending on airlines but I think across the board interesting I know well I hope everybody was able to learn something today I hope that this episode of the roundup found you well and hope that you guys are all doing well out there and um Deela you got anything else just keep wearing your mask because you can still be pretty with your mask and it covers your mask knee okay you got it that mask knee one more time one more time look at you all right everybody um we thank you for listening have a wonderful weekend have a great week we will see you next week on the roundup love you guys bye