S2 E6: Eat With Friends with Angela Trakas
Food is a love language. In this season finale, Virgie and good friend Angela Trakas talk about the power of sharing a meal, and all the ways food has made their friendship stronger.
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[00:00:00] Angela: [00:00:00] Ooh! My mouth is salivating as I'm thinking about this. So I have this beautiful pink shallow bowl of green dandelions, and they've been cooked, um, just in a little bit of salted water and I prepared them with lemon juice, olive oil, and just a sprinkle of salt.
[00:00:22] This is my friend, Angela Trakas. She's also my roommate.
[00:00:28] Virgie: [00:00:28] We live together in the far Western outpost of San Francisco in a chilly neighborhood full of surfers that borders the Pacific Ocean and Golden Gate Park, where sometimes the sound of foghorns wakes you up in the morning. Where sometimes if you go out at night at high tide, you can smell the salt and seaweed.
[00:00:52] Since we live together, I got to sit in on our little breakfast nook next to the kitchen that's all painted Robin's egg blue, [00:01:00] and watch Angela prepare the snack for this episode. She was barefoot, like always. And I had my slippers on like always, and we were laughing also like always because she and I are both into big joy.
[00:01:19] She walks me through the art of preparing the dandelion.
[00:01:25] Angela: [00:01:25] Because I'm a Greek girl, I had to add a million things, so we could really enjoy the dandelions. You know, the Greek table is never going to have just one thing - it's just not allowed. So I have some calamata olives that I sprinkled some Greek oregano on, and then we have this gorgeous olive loaf that definitely feels freshly baked.
[00:01:52] Um, it's soft, it's chewy. There's a nice crust to it. And that is going to be the vehicle for sopping up our beautiful [00:02:00] dandelion broth with olive oil and lemon.
[00:02:03] Virgie: [00:02:03] Mm I'm. Just going to mirror everything that you do. So what are we doing first?
[00:02:08] Angela: [00:02:08] Okay, we're going to just swirl around our greens. So, you know, all of these beautiful liquids are coming together and because of these red stalks, like the broth is, is this gorgeous, like fuchsia.
[00:02:23] And I mean, I didn't plan this. I mean, I really didn't, but we have these pink bowls of fuchsia liquid and these greens, I mean, it's really kind of impressive that a humble weed can become something so beautiful.
[00:02:36] Virgie: [00:02:36] Yes. Okay. Are we putting it in our mouth now?
[00:02:40] Angela: [00:02:40] Take a bite. I'm doing it too. Okay. Hmm. Oh my God.
[00:02:46] Virgie: [00:02:46] Wow. Hmm, Hmm.
[00:02:51] Angela: [00:02:51] Ooh, Ooh. Ooh. It just got a little bit of that salt. Yeah. Okay. So the first overwhelming taste is the bitterness of the [00:03:00] greens.
[00:03:02] Virgie: [00:03:02] What I'm getting is, I mean, it's kind of like the it's like the Green's equivalent of gaminess. Do you know what I'm talking about?
[00:03:12] Angela: [00:03:12] I do. I do. And I think that's why, you know, as someone who is a child of Greek immigrants, both sides of my family are farming families. And, you know, being close to the earth is something that is just part of who we were. You know, it's not who we are now, but it's still like, I think eating something that's wild, like connects us to that.
[00:03:37] Virgie: [00:03:37] Hmm. Yes. I'm just in love.
[00:03:40] Angela: [00:03:40] The humble weed.
[00:03:41] Virgie: [00:03:41] The humble weed.
[00:03:44] Angela and I have traveled the world together in search of delicious food... from the knockoff markets of LA with the most insane hot dogs...
[00:03:56] Angela: [00:03:56] Anything you could possibly want on a bacon dog, I mean, it was available.
[00:03:59] Virgie: [00:03:59] To [00:04:00] the buffets of Shipshewana, Indiana.
[00:04:02] Ended up at the Amish Easter feast. We waited three hours in line to have this Easter buffet.
[00:04:10] To the villages of Greece.
[00:04:14] Angela: [00:04:14] There's really great bakery and Athens who, you know, makes one of the best Tsourekis and they've introduced the chocolate-covered Tsoureki and you know, sometimes... I'm a purist. I don't think we need the chocolate, but in this case we, uh, loved the chocolate.
[00:04:31] Virgie: [00:04:31] Part of what makes something a comfort food is who you eat it with.
[00:04:36] Food is a love language for me and Angela. A couple of years ago, we decided we wanted to go on a road trip together and we made it all about a truly iconic American dessert item. Pie! We dubbed the trip I only have pies for you." We ate pie all the way from [00:05:00] Philly to Chicago through over 800 miles of US highways.
[00:05:05] In the rain and shine, we ate apple pie, cherry pie, chocolate cream pie, key lime pie, and something called shoofly pie... a molasses pie, which is sort of like pecan pie without the nuts. And we stopped along the way to enjoy lakes, forests, hot tubs... and of course the church of chocolate- HersheyWorld. We have so much appreciation for food in part, because we each have a mom with hunger in her past.
[00:05:38] Angela's mom lived through German occupation during the second world war. My mom had a full blown eating disorder. I can't prove it, but I, 100% believe that the memory of hunger gets passed on somehow. And that when we eat unapologetically, we feed our spirits, which [00:06:00] helps heal our families and our bloodlines.
[00:06:04] While we were eating greens in our kitchen, Angela told me why dandelions are so special for her family.
[00:06:12] Angela: [00:06:12] Probably if, I think back to, you know, my, my childhood days where I just wanted to be like every other kid, um, in my school, um, I probably balked at something like dandelions, you know, it was definitely like, Oh, horta again, horta is the Greek word. It was not the thing, you know, we wanted to eat pizza.
[00:06:33] We want to eat hamburgers. We wanted to eat little Debbies. Right? Like everyone else . But as I grew older, I really started to appreciate the dandelions. As I grew older, I paid attention to how important they were to my mother. Um, I mean, it's, it's the thing that she always goes to. I mean, it's her comfort food and my mother, my aunts, um, you know, our extended family in the Chicago-land area when we [00:07:00] couldn't find dandelions.
[00:07:02] Um, we would go hunting for them, and you know, you have to leave, you have to leave, you know, the, the city or the suburbs a little bit, because, because they do grow wild. Right. And so, you know, you want to avoid the dog pee, um, and pesticides and other things like that. So I could probably put money on this, but every Greek household probably has a paring knife or some kind of sharp tool in the trunk of their car. Um, and you know, the mother, my mother, every mother, every Greek mother has like dandelion radar and we could be on the highway, like, you know, pull over because I see a patch of dandelions and those dandelions look like no one's been around them.
[00:07:47] No stray dogs are near them. You know, it looks like a good bet for a nice little dandelion harvest.
[00:07:54] Virgie: [00:07:54] Yeah. Yes. I'm curious about when it comes to food, what was it [00:08:00] like growing up in a Greek household?
[00:08:04] Angela: [00:08:04] Um, there's just so much that happens around the Greek table.
[00:08:14] And one of the things that I love most about it, even from a young age is that my parents always encouraged my sister and I to be an active participant in the conversation. And that meant that we could say and think whatever we wanted to. And, you know, like they, they encouraged that like philosophical kind of questioning, you know, what does this mean and why?
[00:08:40] And all of that. And you know, that often leads to debate and that often leads to, you know, intense conversations. But there's also this like beautiful connection to a country that seems very far away. And, and often that's like a very bittersweet kind of thing to, to witness as a [00:09:00] child, um, whose parents really like, you know, I could see that one foot was in one country and one foot was in the other and neither of them was stable. You know, I think back to the dandelion and why it's so important. And I think about, you know, the circumstances that my parents grew up in, um, my dad was born in 1939 and my mom was born in 1945.
[00:09:34] This was the height of axis occupation in Greece. Um, my father's family home was occupied by soldiers. Um, there was scarcity. I mean, there was, there were so many people that died because there wasn't enough food. And also, you know, after the occupation ended and World War II ended. There wasa civil war in Greece because [00:10:00] of kind of the factions that built up as a result of the occupation.
[00:10:05] And so, you know, this is, this is the most traumatic experience that, that, you know, my parents were born into, but then you know, that I inherited, right? Yeah. And I think, I think of the scarcity, um, that comes with that and the, the pain and the suffering. And I think you know, why something like dandelions, why something like a weed is so important, you know, because when you have nothing and you can offer someone food, you know, that is love, right.
[00:10:42] And you know, they were so proud of where they came from. I think the reason that. Dandelions are so special is, or just like food, you know, Greek food is something [00:11:00] that is so, um, meaningful for me is because it was really like, it's not a stretch to say the, the only, or best way that my mother could show her love, you know?
[00:11:13] Like I can feel that.
[00:11:15] Virgie: [00:11:15] I grew up with, as you know, um, sort of, uh, like a lot of love, but not a lot of, uh, um, safety. Um, but one of the ways that my grandmother who raised me. As someone who was deeply traumatized by her own childhood and the loss of her mother food and cooking and the kitchen were, um, a place that she clearly felt power and she could consistently show up in that space, even when she couldn't consistently show up emotionally for us or for me otherwise.
[00:11:56] And I think I also relate to, I don't know if this is something [00:12:00] that you feel connected to, but this sort of way in which food becomes how our parents teach us about gets like the education in our own identity, that non-American identity, um, that gets translated through food in a sort of obviously like non-linguistic way and there's so much in it.
[00:12:26] Right? Like I just think like I'm thinking literally of... you know, you didn't grow up in Greece, but when I think of how you cook, um, I always am reminded of the Mediterranean sun and the landscape. And I mean, having been to the village where your mom grew up, having visited with you, just sort of like how those things are, you know, they're sort of their own special kind of storytelling.
[00:12:54] Angela: [00:12:54] Agree agree.
[00:12:55] Virgie: [00:12:55] I mean, I think there's something so metaphorical about it, right? Where [00:13:00] it's like, you know, this, this weed, which is, it's sort of, it's, it's resilient, right? Like it's like, it grows everywhere and, and it's not, it's not a high-maintenance plant. Um, and yet it is edible and yet it is delicious and yet it is complex.
[00:13:16] And I think there's something... I don't know like that, that simplicity and that availability and that resiliency, I think, tells a story about, you know, your, your family.
[00:13:29] Angela: [00:13:29] Yeah. I mean, resiliency is absolutely, you know, the word that stands out out for me too. You know, we were joking about how many times I had to rinse the dandelion leaves, but as I was rinsing them, I really like, you know, what came to mind were just like images of all of my aunts and you know, these women that work the fields and were so industrious and, you know, took care of land and their kids.
[00:13:57] And I just saw all of, all of their faces as I [00:14:00] was cleaning these and you know, like their strength comes through. Even now.
[00:14:08] Virgie Tovar: [00:14:08] I want to go back to what Angela was saying about how dandelions helped people survive a war in Greece. I wonder how does war affect food? What's the social history of hunger. A 2018 report by the UN world food program pointed out that there is an unequivocal link between conflict and hunger. In 2016, of people suffering from chronic malnutrition,
[00:14:38] 60% of them lived in areas affected by armed conflict. In fact, damage to local food systems can have a bigger impact on the people who live there than guns, bombs, or rifles. In war, farms can be destroyed. That means the land and the animals on it [00:15:00] are taken out of the food system. Farmers can be forced to abandon their land, which means no one is growing whatever they were before.
[00:15:10] This means there's less supply, less supply means higher costs, higher costs mean more people can't afford to buy food for their families. In war, markets and grocery stores that stock food can be accidentally or intentionally destroyed. Though it's considered a war crime now, military forces can block outside food aid, literally preventing people from getting food. Pregnant women who are exposed to more conflict often have babies with low birth weight.
[00:15:44] It's harder to survive infancy if you're a low birth weight baby, and there can be long-term health and developmental impacts. Could it be that some of these war babies remember being hungry? Resiliency is [00:16:00] more than our will to survive. It's our ability to create and grow. We've talked a lot about resiliency this season.
[00:16:10] It's exemplified in Da'Shaun's velvety yet grainy Reese's peanut butter cups. In the potato chips that Janet enjoys, and the finger licking that Jennifer practices in the face of a culture that vilifies it. In the cup of noodles that Francis has reclaimed and in Joanne's spam. Food tells all these stories.
[00:16:34] It's a marker of place, space and time. Of relationships as well as loss ,celebration, and mourning. War and peace.
[00:16:49] We'll be right back.
[00:17:17] [00:17:00] Angela and I are two fat women united in our pursuit of yummy snacks. And in our culture, that's kind of a big deal. We met back in 2014 at a retreat for fat women called Abundia. It's a conference for and by fat women who want to live fully, joyfully, and abundantly. At Abundia, there were workshops on love and desirability, disability, and aging, but the real magic was just all of us hanging out with each other.
[00:17:53] It feels so good to laugh, relax, and eat with other fat women, [00:18:00] away from the eyes of a culture that dismisses us as broken pathetic, lonely, or sick. Angela and I were conference roommates and we became instant friends. Angela was new to fat positivity, but you never would have known it because she already seemed like a pro at being a proud fat babe.
[00:18:23] We would stay up until two or three in the morning, talking about art and philosophy, travel and fashion, hopes and histories... and how much we hated dating. My friendships with other fat women, like Angela are sacred to me. There's so much shared experience right there under the surface that we don't really have to say out loud, like a silent footnote that reads, I know a lot of what you've been through and you are more beautiful to me because of it.
[00:18:57] When I meet a new fat friend, it's like when [00:19:00] a single string of notes becomes a harmony. I love how our bellies touch when we hug. I love how our laugh is often rounder and lower. And I love eating with fat friends.
[00:19:15] One of our top food experiences... this one is somewhat, you know, some might say humble, but, uh, but so, so important to our friendship, and it is Grocery Outlet.
[00:19:28] AKA gross out affectionately known as, um, but so for those who don't know, Angela, like if an alien visited the earth and you had to describe grocery outlet, what would you tell our alien friend?
[00:19:42] Angela: [00:19:42] Oh, it's just a treasure hunt. So it's a grocery store that, um, for whatever reason has pulled in items, like it could be considered gourmet they could be considered artisan.
[00:19:58] They could be considered [00:20:00] special and they're usually really expensive at a regular grocery store, like a Whole Foods. So these are the kinds of things that, you know, we would covet, but can sometimes be out of reach, you know, economically.
[00:20:15] Virgie: [00:20:15] Yeah. I literally call it the Ross for food. Any consistent Ross shopper knows you, you know, you go there for some of the staples, but you really are holding out for that thing that got weirdly rejected or returned. And it was from Nordstrom's and you're like, how did it get here, it's normally $74, but here it's six. And it's like that feeling is what you're holding out for our grocery outlet. And I feel like grocery outlet ties into our identities so deeply. Um, we're both children of immigrants. We are both women who have epigenetically inherited the ecstasy of a bargain from our mothers.
[00:20:54] Um, we are both people who enjoy the finer things in life and believe that perhaps, [00:21:00] maybe they are made better by getting them on sale. And I think also, I think it also connects to our identity as fat women. Um, and so I'm like, I want you to unpack this.
[00:21:13] Angela: [00:21:13] Where do we start everything that you said resonates with me 100%. Um, you know, quality is something that, that will never be sacrificed. But money is, is something that was never, um, in abundance, right? So it's like, well, how do you got the best thing for the least amount of resources? And I think there's something beautiful about, you know, knowing that you deserve the best thing.
[00:21:42] And as we see how like, you know, in modern culture, like all the beautiful things tend to be reserved for people with the most resources. And I just think that is, is just unjust. You know, like everyone deserves something delicious. Um, and I think as an immigrant kid, [00:22:00] that's just like a lesson that you learn kind of intrinsically.
[00:22:06] Virgie: [00:22:06] In diet culture, women are taught to bond over diets, hating our bodies and calorie counting. Creating friendships that celebrate food feels like repairing the years and years of being told I wasn't allowed to enjoy eating because of my body size. Eating with Angela is as therapeutic to me as an actual mental health appointment, because we are doing the repair work.
[00:22:36] Like there's a word for this that I love. It's called Praxis. It's when an idea like food positivity or fat positivity meets the real world and becomes an embodied action. Eating with Angela is that-when the rubber meets the road, when an idea moves from our minds into our bodies [00:23:00] and the ripple effect begins. When we fill our tummies, we aren't just doing it for us.
[00:23:07] We're doing it for our moms and grandmas. We're doing it for other fat people. We're doing it so that all of us can feel a little more free.
[00:23:19] Angela: [00:23:19] There are two really important hot dog stories in our life, Virgie. Our more recent one is with, um, San Francisco's Sticks Cafe, which is their version of a Korean hot dog, which is it's this really savory hot dog with a big hunk of mozzarella cheese dipped into this mochi batter, which is like a rice flour, so it becomes very gelatinous. And then it's like breaded with panko and deep fried. And you eat it with, um, wasabi mayonnaise or spicy mayonnaise. And it's [00:24:00] just like the most playful, indulgent, decadent, fun, delicious thing on a stick that you might ever eat. If it wasn't, um, for the bacon wrapped hot dog of Santee Alley LA.
[00:24:15] Virgie: [00:24:15] Oh, it was like wondering if you're going to remember that. I was wondering in my memory, it is all caps INSANE FULLY LOADED HOT DOG. Um, so we ended up at the knock-off sunglasses Mecca of the world- Santee Alley, you know, essentially like it's on the street, they're cooking it, the fragrance of the hot dogs, they're wrapped in bacon and there's grilled onions.
[00:24:42] I mean, the aroma is so distinct and so intoxicating and it literally seduced us in and we were just like, yep, FULLY LOADED. I don't even know what was on there. Like it was like mayonnaise... cHeese... onions. I don't even know...
[00:24:56] Angela: [00:24:56] Everything, anything you could possibly want on a bacon dog. I [00:25:00] mean, it was available.
[00:25:01] Virgie: [00:25:01] Yes. And then we just sat there and we wore those amazing sunglasses that look like lips that are open and, and we ate our Santee Alley dogs.
[00:25:14] Angela: [00:25:14] Yeah. And I think we have ever talked about this, but like eating while fat in public is not easy to do. Um, and you really have to lean into your enjoyment of it to really kind of like, you know, not give a shit what people are doing or saying around you.
[00:25:32] Virgie: [00:25:32] So, yeah, I mean, you've got to lean into the idea that, I mean, first of all, when you're fat. You're you know, according to the culture, you're already always theater for people. And then when you're eating while fat, it's like, you've really just got to like, there's no point in not leaning in. I mean, it's going to be theatrical whether you want it to be or not. So it's like, it doesn't make any sense to just not go, you know, like lean all the way into the [00:26:00] experience because like, people are already having the thoughts, like to then not moan and scream and laugh with joy. Um, it just makes no sense. It just like, you're just, it's just self sacrificial for no purpose. You know what I mean?
[00:26:13] Angela: [00:26:13] Agree agree.
[00:26:17] Virgie: [00:26:17] Okay. When your fat eating in public is kind of a revolutionary act, we're breaking all the fat lady rules. Those rules say don't eat... just don't. But for sure, don't eat in public and certainly don't eat in public with other fat people and triple dog all caps definitely don't hang out with other fat people in public and eat anything that isn't steamed vegetables and cardinal sin never be caught enjoying food when you're fat.
[00:26:51] The rules are often silent. Stuff we learned as kids or on TV, but sometimes they really are [00:27:00] 100% clear. Like when someone yells weight loss advice out of a moving vehicle when you're walking home. Yes. True story. I don't get to consent to this experience. It happens whether I want it to or not. I love trolling these stupid rules by playing into the stereotype extra hard. Marginalized people do stuff like this all the time.
[00:27:26] We take back a little bit of power, a little bit of dignity by saying, I see your rules and I raise you an act of absurdity. I will become the most ridiculous version of your expectation and expose you and your bigotry through that act. I take back the power and Angela is often my collaborator in this project because she has also been on the receiving end of fatphobia.
[00:27:57] Angela: [00:27:57] I mean, like I remember, um, and this [00:28:00] could be triggering, but I remember when I was in high school and there all these diets going around, like the cabbage soup diet and the like turkey and egg or the turkey and tomato diet. And this and that. And like, I mean, people were cruel - people would like mail these things to our house anonymously.
[00:28:15] I mean, like fatphobia is legit people. Right. Um, and so there was this cabbage soup diet, which essentially was like, you just... it's like cabbage and some vegetables and you just eat that all all the time. And I'm like, this is like rationing from like a war torn country. Right. This is what people eat when they don't have anything else.
[00:28:35] Like, it didn't make any sense to me that like, this was what I needed to do, which doesn't mean that like, I wasn't so shaming myself and feeling bad about myself and like, thinking about how I could miraculously, you know, be different. But the restriction never made sense to me. The shame was always there.
[00:28:52] But the food piece, it never clicked. I guess, like I've never been the kind of person that can like, [00:29:00] just not eat. Like I just have to, like, food was so essential to my, to like do who I was that I couldn't just not eat. I don't know if that makes sense.
[00:29:11] Virgie: [00:29:11] Yeah, no, I get it. And I mean, I think that that's really, that's really powerful. Um, how were you in diet culture and yet having this sort of like very clear boundary around, I'm not restricting things that I love.
[00:29:31] Angela: [00:29:31] I don't know. I mean, I don't know if it's like, because it was like such an innate, like joy that I got that I didn't experience in a lot of other places.
[00:29:40] Virgie: [00:29:40] I love that. I mean, I'm thinking back on what you said about the cabbage diet and how it is, it reminded you of like rations and food during war time. And I mean, as someone who has pretty consistently used the metaphor of war and, and [00:30:00] food, diet culture as, uh, the war against women, um, it makes complete sense. I'm like, of course it's war food. There's a lot of reasons why I do not limit my intake of food. And a lot of them are like, they're political, they're personal, they're human.
[00:30:18] Um, and, and, you know, I think there's sort of a bigger, you know, maybe feminist, maybe spiritual refusal to play along, you know?
[00:30:29] Angela: [00:30:29] Right. And, and we don't, we can't change it all overnight. Right. So you have to find your way in. You have to find the way that makes sense to you. You have to find the way that makes you feel like you matter.
[00:30:41] Um, worthiness is something that I, you know, talk about all the time with people. Like our sense of worthiness is just like a really, um, critical point of entry and, and learn, you know, this is like, it took me 30 plus years of living in a world that made me think that there [00:31:00] was something wrong with me.
[00:31:01] And it's going to take a long time to unravel that. But, you know, there's something bigger at stake... like your true liberation is what is at stake.
[00:31:11] Virgie: [00:31:11] I love it. What was that transition into fat activism into fat liberation. What was that like?
[00:31:20] Angela: [00:31:20] Yeah, well, one, it took a long time. And, um, I remember the moment where I identified my own internalized fat phobia, my own internal fat shame, like where I named it as such and something that I could no longer live with.
[00:31:36] Right. Like that was the first shift. I knew I wasn't putting up with the bullshit anymore. And I was celebrating, being in community with all of these like wonderful fat women. Like, you know, when you sit in a room and you see the multiplicity and you feel the energy and you feel the power and you feel like the strength of all these people who until that moment, like had... [00:32:00] like I, you know, it's so rare to be in a room like that and, and see yourself, you know, mirrored in all these other people and you don't feel alone and you don't feel like there's something wrong with you. You actually feel like there's something absolutely right with you. And that's when you know, the, the healing accelerates.
[00:32:20] Virgie: [00:32:20] There's something absolutely right. With all of us. My friendship with Angela is magic. I think of all the times we've driven down the highway on the way to our next food adventure, the windows down, Stevie Nicks blasting and our tummies grumbling. Friendships built on celebrating our bodies, our joy and our appetites defy diet culture.
[00:32:49] Angela: [00:32:49] You know, food is so many things. Food is pleasure, food and sustenance. Food is experience. Food can be your friend if you need it to be in that moment. And that is absolutely [00:33:00] okay. And the fact that people are trying to take that away from us is it's just, it destroys the spirit. And so my recipe is to find things that you like to eat, and don't be so hard on yourself ever.
[00:33:21] Virgie: [00:33:21] I love it, Angela. Thank you again for being an amazing rebel eater.
[00:33:27] Angela: [00:33:27] Thank you. It was so much fun.
[00:33:32] Virgie: [00:33:32] Thank you Angela. For giving us the permission slip. We all need.
[00:33:39] Rebel Eaters, this is the final episode of the season. I'm sad to see you go, but before you do, let's get in the kitchen for a second and imagine whipping up a truly unique Rebel Eaters Club dish. Start with a cup of Da'shaun's fat love. Add a heaping tablespoon of Janet's passion for exposing shitty science.
[00:34:07] A pinch of Francis loving to watch his daughter eat. Some finely chopped resilience inspired by Joanne's spam. Half a cup of Jennifer's 'fill up your tummy' and a dash of friendship. Mix together, bake it up and oila: you've got a whole new world.
[00:34:36] We'd love to hear from you. What did you take away from season two? Hit us up at rebeleatersclub@gmail.com. Rebel Eaters Club is produced by Transmitter Media. Our lead producer is Jordan Bailey. Lacy Roberts is our managing producer. Sara Nics edits the show and our executive producer is Gretta Cohn.
[00:34:58] And I'm your host [00:35:00] Virgie Tovar. Ben Chesneau is our mix engineer. Special kudos to James T. Green, Jessica Glazer and Mitchell Johnson for the production assist and Taka Yasuzawa who wrote some of the music we use in the show. And a big thank you to Maggie Taylor and Elka Karl who helped with show marketing and Lucila Perini who designed our beautiful show art.
[00:35:23] And thank you for listening for snacking, with us and for helping to make the world just a little bit yummier.