The Lone Star Plate

My very special guest today is Mark Henry, “The World’s Strongest Man,” a retired Olympic weightlifter, powerlifter, strongman, and World Wrestling Entertainment (WWE) Superstar.

During his 25-year career, Mark has held numerous wrestling and heavyweight championships, as well as world records in weightlifting. He is an amazing athlete and showman who was inducted in WWE Hall of Fame in 2018.

I’m curious about what you really need to eat in order to lift a car or pull two trucks.

Mark and I chat about how coronavirus changed his eating out habits, about his favourite barbecue places in Texas, and the most memorable moments from his professional career.

“It’s like a pilgrimage. You get up early, travel to another place and stand in line for a few hours to get a good barbecue.” – Mark Henry

Time Stamps:

00:30 – Who Mark Henry is.03:10 – Mark’s four current shows despite the coronavirus lockdown.04:24 – What he has been eating during the lockdown.05:53- Mark’s 3 favourite BBQ spots in Austin.08:42 – What makes a good barbecue.14:08 – Where Mark grew up in Texas and how he learned to cook from his mother.21:20 – What kind of tacos he likes to eat.22:35 – Why Mark will always eat meat.25:30 – What kind of meal plans he had when he trained for the Olympics.31:10 – What Mark thinks about vegan and vegetarian lifestyles for athletes.36:15 – How Mark competed in a drug-free way, without any performance enhancements.39:00 – How it was to start competing with your idols and what’w so attractive in wrestling.44:32 – What is the best match Mark ever had.

Resources:

Smitty’s Market Stiles Switch BBQ Black’s BBQ Franklin Barbecue BBQ by Rudy’s Country Store Snows BBQ Truth BBQ Louie Mueller Barbecue Contigo Austin Swift’s Attic Odd Duck Willie Mae’s Scotch House Busted Open on SiriusXMFight Nation on SiriusXMTexas Real Food

Connect with Mark Henry: Twitter Facebook Instagram  

Connect with Patrick Scott Armstrong: Instagram Facebook Email

My very special guest today is Mark Henry, “The World’s Strongest Man,” a retired Olympic weightlifter, powerlifter, strongman, and World Wrestling Entertainment (WWE) Superstar.

During his 25-year career, Mark has held numerous wrestling and heavyweight championships, as well as world records in weightlifting. He is an amazing athlete and showman who was inducted in WWE Hall of Fame in 2018.

I’m curious about what you really need to eat in order to lift a car or pull two trucks.

Mark and I chat about how coronavirus changed his eating out habits, about his favourite barbecue places in Texas, and the most memorable moments from his professional career.

“It’s like a pilgrimage. You get up early, travel to another place and stand in line for a few hours to get a good barbecue.” – Mark Henry

Time Stamps:

00:30 – Who Mark Henry is.
03:10 – Mark’s four current shows despite the coronavirus lockdown.
04:24 – What he has been eating during the lockdown.
05:53- Mark’s 3 favourite BBQ spots in Austin.
08:42 – What makes a good barbecue.
14:08 – Where Mark grew up in Texas and how he learned to cook from his mother.
21:20 – What kind of tacos he likes to eat.
22:35 – Why Mark will always eat meat.
25:30 – What kind of meal plans he had when he trained for the Olympics.
31:10 – What Mark thinks about vegan and vegetarian lifestyles for athletes.
36:15 – How Mark competed in a drug-free way, without any performance enhancements.
39:00 – How it was to start competing with your idols and what’w so attractive in wrestling.
44:32 – What is the best match Mark ever had.

Resources:

Smitty’s Market
Stiles Switch BBQ
Black’s BBQ
Franklin Barbecue
BBQ by Rudy’s Country Store
Snows BBQ
Truth BBQ
Louie Mueller Barbecue
Contigo Austin
Swift’s Attic
Odd Duck
Willie Mae’s Scotch House
Busted Open on SiriusXM
Fight Nation on SiriusXM
Texas Real Food

Connect with Mark Henry:
Twitter
Facebook
Instagram  

Connect with Patrick Scott Armstrong:
Instagram
Facebook
Email

Today, we’re joined by Kevin Russell, known for his role in The Gourds, and from his solo music career as Shinyribs. 

He recently was a part of the first ever drive-in concert, and tells us exactly how the show worked. 

We talk about how the pandemic has hit the music industry, and the likely long term changes that we’ll see. 

Kevin’s moved largely to recording at home and shares with me the good and bad aspects this has. 

He also gives some tips for any upcoming musicians and how he made the difficult decision to stop playing with the Gourds. 

”If you’ve got nothing to do, learn how to record yourself at home.” – Kevin Russell  

 

Today, we’re joined by Kevin Russell, known for his role in The Gourds, and from his solo music career as Shinyribs. 

He recently was a part of the first ever drive-in concert, and tells us exactly how the show worked. 

We talk about how the pandemic has hit the music industry, and the likely long term changes that we’ll see. 

Kevin’s moved largely to recording at home and shares with me the good and bad aspects this has. 

He also gives some tips for any upcoming musicians and how he made the difficult decision to stop playing with the Gourds. 

”If you’ve got nothing to do, learn how to record yourself at home.” – Kevin Russell  

Time Stamps:
00:37 – Introducing our guest Kevin Russell. 
03:33 – Drive-in concerts using FM broadcasters. 
08:11 – The reasons why drive-in concerts are difficult to put on. 
09:40 – The last live show Kevin played. 
11:28 – The plans Kevin had for SXSW, and other shows he had planned that were cancelled.  15:48 – How prepared Kevin was for something like this to happen. 
17:48 – The upcoming shows Kevin is booked in for. 
20:22 – The changes Kevin would like to see in the music industry world. 
22:00 – How Joe Rogan joining Spotify will change the entire platform. 
25:04 – Why Kevin enjoys doing covers, and who inspired him. 
31:12 – How The Gourds and Shinyribs overlapped. 
36:11 – The recordings they’ve done during the pandemic. 
42:00 – The importance of home recording right now. 
44:14 – The downfalls with home recordings. 
49:45 – What music Kevin is listening to at the moment. 
55:20 – How many people watch the Joe Rogan podcast, and how he became so successful. 

Resources: 

The Joe Rogan Experience
Texas Real Food

Connect with Kevin Russell:
Website

Connect with Patrick Scott Armstrong:
Instagram
Facebook
Email

My guest today is Chef Jon Thompson.

Jon has an amazing resume, and recently he was head chef at Mediterranean restaurant Zaytinya in Frisco, the second Zaytinya location for Michelin-starred chef José Andrés.

After Zaytinya closed down last year, Jon set out to open the Yarbird Southern Table & Bar at the new Dallas location. However, COVID-19 pandemic has affected his plans, so we caught up to chat about what he is up to now.

Chefs are the leaders in the kitchen, they are like captains of the ships. They too are suffering in this situation, and have to pivot and use different strategies to make amazing food for us.

Here is how Jon handles being a chef at home, and what he thinks about how restaurant businesses will come out from this crisis.

 

 

My guest today is Chef Jon Thompson.

Jon has an amazing resume, and recently he was head chef at Mediterranean restaurant Zaytinya in Frisco, the second Zaytinya location for Michelin-starred chef José Andrés.

After Zaytinya closed down last year, Jon set out to open the Yarbird Southern Table & Bar at the new Dallas location. However, COVID-19 pandemic has affected his plans, so we caught up to chat about what he is up to now.

Chefs are the leaders in the kitchen, they are like captains of the ships. They too are suffering in this situation, and have to pivot and use different strategies to make amazing food for us.

Here is how Jon handles being a chef at home, and what he thinks about how restaurant businesses will come out from this crisis.

Time Stamps:

00:31 – Who our guest is and what we are going to talk about.03:45 – Restaurant bubble burst that happened with COVID-19 quarantining.06:44 – The lack of institutional funding that small restaurants left particularly vulnerable to the crisis.09:28 – What would Jon do if he had a small restaurant and had to get his business back.15:13 – Why this time looks like what normal life should be.17:55 – What Jon eats at home at this time.21:18 – How the pandemic stopped the grand opening of Jon’s restaurant in Dallas.25:20 – How people will respond to the reopening of the restaurants and the new rules.31:30 – What Jon thinks about ghost kitchens.35:00 – Why delivery companies’ business model doesn’t really work.43:00 – Offering groceries or farm boxes in restaurants, and how it affects the dining space.49:31 – How grocery stores are functioning right now and why HGB’s rationing works well.51:20 – Why this pandemic is the best thing that happened to local farmers.58:00 – Why we admire Joel Salatin.

Resources:

Yardbird Southern Table & Bar Favor Delivery Runner City H-E-B Polyface Farms Joe Rogan Experience #1478 – Joel Salatin

Connect with Chef Jon Thompson: Facebook

Connect with Patrick Scott Armstrong: Instagram Facebook Email

More From The Lone Star Plate Podcast: Should You Support Grubhub And Other Delivery Services Cultivate: Grow Your Own Food In a Box What is Regenerative Agriculture Rebuilding Local Farms with Jordan Green Sam Lash: How Farm to Table Works During the Pandemic

My guest today is Chef Jon Thompson.

Jon has an amazing resume, and recently he was head chef at Mediterranean restaurant Zaytinya in Frisco, the second Zaytinya location for Michelin-starred chef José Andrés.

After Zaytinya closed down last year, Jon set out to open the Yarbird Southern Table & Bar at the new Dallas location. However, COVID-19 pandemic has affected his plans, so we caught up to chat about what he is up to now.

Chefs are the leaders in the kitchen, they are like captains of the ships. They too are suffering in this situation, and have to pivot and use different strategies to make amazing food for us.

Here is how Jon handles being a chef at home, and what he thinks about how restaurant businesses will come out from this crisis.

Time Stamps:

00:31 – Who our guest is and what we are going to talk about.
03:45 – Restaurant bubble burst that happened with COVID-19 quarantining.
06:44 – The lack of institutional funding that small restaurants left particularly vulnerable to the crisis.
09:28 – What would Jon do if he had a small restaurant and had to get his business back.
15:13 – Why this time looks like what normal life should be.
17:55 – What Jon eats at home at this time.
21:18 – How the pandemic stopped the grand opening of Jon’s restaurant in Dallas.
25:20 – How people will respond to the reopening of the restaurants and the new rules.
31:30 – What Jon thinks about ghost kitchens.
35:00 – Why delivery companies’ business model doesn’t really work.
43:00 – Offering groceries or farm boxes in restaurants, and how it affects the dining space.
49:31 – How grocery stores are functioning right now and why HGB’s rationing works well.
51:20 – Why this pandemic is the best thing that happened to local farmers.
58:00 – Why we admire Joel Salatin.

Resources:

Yardbird Southern Table & Bar
Favor Delivery
Runner City
H-E-B
Polyface Farms
Joe Rogan Experience #1478 – Joel Salatin

Connect with Chef Jon Thompson:
Facebook

Connect with Patrick Scott Armstrong:
Instagram
Facebook
Email

More From The Lone Star Plate Podcast:
Should You Support Grubhub And Other Delivery Services
Cultivate: Grow Your Own Food In a Box
What is Regenerative Agriculture
Rebuilding Local Farms with Jordan Green
Sam Lash: How Farm to Table Works During the Pandemic

Today, we are joined by Chris Harrison, the legendary 18-year host of ‘The Bachelor’ tv show. 

I’m curious how he got involved with the show, but more than that I also want to know what Chris’s life is like in general. It turns out he travels around the world filming, and even owns his own brewery.

We talk about the food we like to eat, the drinks we like to drink, and the sports we like to watch. 

The pandemic has turned every industry on its head and this is the case for Chris too. Filming for “The Bachelorette” had to be postponed, so instead they are releasing a special feature series. 

He explains to me the lasting impact this is going to have on the entertainment industry, and what they’re doing to adapt. 

”The BBQ culture in Texas, especially around Austin, is unlike anywhere around the world.” – Chris Harrison  

 

Today, we are joined by Chris Harrison, the legendary 18-year host of ‘The Bachelor’ tv show. 

I’m curious how he got involved with the show, but more than that I also want to know what Chris’s life is like in general. It turns out he travels around the world filming, and even owns his own brewery.

We talk about the food we like to eat, the drinks we like to drink, and the sports we like to watch. 

The pandemic has turned every industry on its head and this is the case for Chris too. Filming for “The Bachelorette” had to be postponed, so instead they are releasing a special feature series. 

He explains to me the lasting impact this is going to have on the entertainment industry, and what they’re doing to adapt. 

”The BBQ culture in Texas, especially around Austin, is unlike anywhere around the world.” – Chris Harrison  

Time Stamps:

00:34 – Who our guest is, and what we’re going to talk about.
03:33 – What it’s like growing up in Texas.
05:48 – The diverse types of people in Austin.
07:22 – How Chris became the host of The Bachelor. 
09:05 – How social media has influenced the show. 
11:48 – The possibility of having a chef on the show. 
12:38 – Being a judge on Iron Chef America. 
16:32 – San Antonio, and the incredible Mexican food they have there. 
17:58 – The brewery Chris owns in Dallas. 
18:56 – How Texas wine has changed over the years. 
21:12 – How Chris found his love for wine. 
22:25 – The side adventures Chris gets on when he’s away filming. 
23:15 – Chris’s favourite wine. 
24:50 – What contestants eat when they’re on The Bachelor. 
27:03 – How the show is going to move forward with the pandemic going on. 
28:45 – The special that’s being released in replace of The Bachelorette. 
30:59 – How the industry is going to be impacted by what’s happened.
33:13 – The relationship international Bachelor shows have with each other. 
34:57 – Chris’s love of soccer. 
37:16 – The amount of youth soccer in Dallas. 
38:57 – What makes football such a globally loved game. 
41:04 – Why soccer hasn’t become big in the US.  
43:12 – What Chris’s favourite food in Texas is. 
46:04 – The incredible BBQs in Austin. 
47:42 – What goes into making a good brisket. 
50:21 – What Chris has coming out in the near future. 

Resources: 

The Bachelor TV Show
The Bachelorette TV Show
Steam Theory Brewing Company
Texas Real Food

Connect with Chris Harrison:
Website
Twitter
Instagram

Connect with Patrick Scott Armstrong:
Instagram
Facebook
Email

Joleen Jernigan, a writer from Austin, is back on the show to discuss food delivery services, and how they are really affecting the food businesses.

Joleen has recently researched various delivery services – how they operate, what percentages of orders they are charging from the restaurants, and what kind of deals restaurants are getting.

Unfortunately, the research has shown that restaurants are basically losing money by using most of delivery options. What’s more, small restaurants are getting much worse deals with delivery apps, while big food chains can still make profits.

So today we talk about how we as consumers can make better choices, and support our favourite restaurants by using the right kind of delivery services.

“If you are using a delivery service that is mutually beneficial for all parties, then you shouldn’t feel like you’re signing a deal with the devil.” – Joleen Jernigan