1 00:00:08,570 --> 00:00:10,549 More than 60,000 Austinites 2 00:00:10,550 --> 00:00:12,869 work in the city's food industry. 3 00:00:12,870 --> 00:00:14,409 And a local nonprofit wants to help 4 00:00:14,410 --> 00:00:15,969 these food workers get health 5 00:00:15,970 --> 00:00:17,029 insurance. 6 00:00:17,030 --> 00:00:17,969 We're going to tell you about the 7 00:00:17,970 --> 00:00:19,329 work that they're doing. 8 00:00:19,330 --> 00:00:20,809 And peaches from Fredericksburg may 9 00:00:20,810 --> 00:00:22,549 be harder to find because of yet 10 00:00:22,550 --> 00:00:24,529 another warm winter. 11 00:00:24,530 --> 00:00:26,369 More from the Texas Hill Country. 12 00:00:26,370 --> 00:00:28,059 That's coming up on today's show. 13 00:00:28,060 --> 00:00:29,959 The Austin Signal is a production 14 00:00:29,960 --> 00:00:32,059 of KUT News, hosted by 15 00:00:32,060 --> 00:00:33,159 Jerry Quijano. 16 00:00:33,160 --> 00:00:35,059 Plus, an Austin food influencer 17 00:00:35,060 --> 00:00:36,779 is moving from the small screen to 18 00:00:36,780 --> 00:00:38,459 the big screen with his new show, 19 00:00:38,460 --> 00:00:39,559 highlighting immigrant-owned 20 00:00:39,560 --> 00:00:41,539 eateries across town, what he's 21 00:00:41,540 --> 00:00:43,859 learned by going inside the kitchen. 22 00:00:43,860 --> 00:00:45,679 And World Cup 2026 kicks 23 00:00:45,680 --> 00:00:46,939 off tomorrow. 24 00:00:46,940 --> 00:00:49,019 Our soccer slash football expert 25 00:00:49,020 --> 00:00:50,839 will have some teams to watch and 26 00:00:50,840 --> 00:00:52,959 a local connection to the Canadian 27 00:00:52,960 --> 00:00:54,239 national team. 28 00:00:54,240 --> 00:00:56,159 More about these stories coming 29 00:00:56,160 --> 00:00:58,159 up next here on Austin Signal. 30 00:01:08,480 --> 00:01:10,399 Howdy out there, you are listening 31 00:01:10,400 --> 00:01:12,119 to Austin Signal. 32 00:01:12,120 --> 00:01:13,659 This is community powered public 33 00:01:13,660 --> 00:01:15,659 radio KUT news. 34 00:01:15,660 --> 00:01:17,399 It's Wednesday the 10th of June. 35 00:01:17,400 --> 00:01:18,959 I'm your host, Jerry Kihono. 36 00:01:18,960 --> 00:01:20,899 We are glad to be part of your 37 00:01:20,900 --> 00:01:21,900 day. 38 00:01:22,440 --> 00:01:24,399 Around 65,000 people work 39 00:01:24,400 --> 00:01:26,479 in Austin's food industry and 40 00:01:26,480 --> 00:01:28,439 many of those servers, chefs, 41 00:01:28,440 --> 00:01:30,479 and food prep workers make low wages 42 00:01:30,480 --> 00:01:32,459 and they don't receive benefits like 43 00:01:32,460 --> 00:01:34,059 health insurance. 44 00:01:34,060 --> 00:01:36,039 KUT's Olivia Aldridge reports a 45 00:01:36,040 --> 00:01:37,779 local non-profit wants to change 46 00:01:37,780 --> 00:01:38,449 that. 47 00:01:38,450 --> 00:01:40,029 Every morning at Brentwood Social 48 00:01:40,030 --> 00:01:41,669 House, there's a glimmering case 49 00:01:41,670 --> 00:01:43,469 full of fresh-baked bread and 50 00:01:43,470 --> 00:01:44,509 pastries. 51 00:01:44,510 --> 00:01:46,409 What customers don't see is all the 52 00:01:46,410 --> 00:01:48,629 heavy lifting that made it happen. 53 00:01:48,630 --> 00:01:50,629 Lead baker T Nguyen says slinging 54 00:01:50,630 --> 00:01:52,029 around all that flour and sh- 55 00:01:52,030 --> 00:01:53,609 sugar isn't light work. 56 00:02:03,080 --> 00:02:04,959 Up before dawn five days a week 57 00:02:04,960 --> 00:02:06,699 to start the morning bake. 58 00:02:06,700 --> 00:02:08,619 She says she loves the work, but 59 00:02:08,620 --> 00:02:10,499 it is physically taxing. 60 00:02:10,500 --> 00:02:11,979 And up until recently, she was 61 00:02:11,980 --> 00:02:13,839 putting off regular checkups because 62 00:02:13,840 --> 00:02:15,859 she didn't have health insurance. 63 00:02:15,860 --> 00:02:17,459 She said her health plan was pretty 64 00:02:17,460 --> 00:02:19,040 much just crossing your fingers. 65 00:02:20,090 --> 00:02:22,239 Sick, will I be okay? 66 00:02:22,240 --> 00:02:23,719 Stuck with like a huge bill, is it 67 00:02:23,720 --> 00:02:24,779 gonna break me? 68 00:02:24,780 --> 00:02:26,619 That changed this year after she 69 00:02:26,620 --> 00:02:28,299 was accepted to a pilot program 70 00:02:28,300 --> 00:02:30,179 through Good Work Austin, a 71 00:02:30,180 --> 00:02:31,739 nonprofit with a mission of 72 00:02:31,740 --> 00:02:33,599 improving conditions for local food 73 00:02:33,600 --> 00:02:35,659 workers and businesses. 74 00:02:35,660 --> 00:02:37,219 Good Work, Austin partnered with the 75 00:02:37,220 --> 00:02:39,439 local publicly funded organization, 76 00:02:39,440 --> 00:02:40,919 Central Health to cover insurance 77 00:02:40,920 --> 00:02:42,879 premiums for a small cohort of food 78 00:02:42,880 --> 00:02:44,779 workers in 2026. 79 00:02:44,780 --> 00:02:46,559 It's a really tough industry to work 80 00:02:46,560 --> 00:02:48,399 in and our city kind of 81 00:02:48,400 --> 00:02:50,079 depends on that industry. 82 00:02:50,080 --> 00:02:50,639 Hanaoka. 83 00:02:50,640 --> 00:02:52,439 Is the executive director of Good 84 00:02:52,440 --> 00:02:53,339 Work Austin. 85 00:02:53,340 --> 00:02:55,179 Like, we're known as this food 86 00:02:55,180 --> 00:02:56,679 city now. We're known for our 87 00:02:56,680 --> 00:02:58,419 Michelin stars, and that's our 88 00:02:58,420 --> 00:03:00,319 tourism, and in turn, 89 00:03:00,320 --> 00:03:02,559 our sales tax, and in term, 90 00:03:02,560 --> 00:03:03,519 that's what funds our city 91 00:03:03,520 --> 00:03:03,969 government. 92 00:03:03,970 --> 00:03:06,009 Hanaoka sees a lot of parallels 93 00:03:06,010 --> 00:03:07,869 between Austin food workers and 94 00:03:07,870 --> 00:03:09,769 Austin musicians, two groups 95 00:03:09,770 --> 00:03:11,369 that are integral to the city's 96 00:03:11,370 --> 00:03:13,049 culture, but may struggle to keep up 97 00:03:13,050 --> 00:03:14,229 with the cost of living. 98 00:03:14,230 --> 00:03:16,469 A lot of times musicians are, 99 00:03:16,470 --> 00:03:17,789 you know, they don't have a stable 100 00:03:17,790 --> 00:03:19,069 employer, they're kind of bouncing 101 00:03:19,070 --> 00:03:20,609 around, and a lot of time food 102 00:03:20,610 --> 00:03:22,209 workers are really similar like 103 00:03:22,210 --> 00:03:22,619 that. 104 00:03:22,620 --> 00:03:24,459 But musicians in Austin have an 105 00:03:24,460 --> 00:03:26,439 established resource available, 106 00:03:26,440 --> 00:03:27,779 the Health Alliance for Austin 107 00:03:27,780 --> 00:03:29,699 Musicians, or HAM, which 108 00:03:29,700 --> 00:03:30,899 provides insurance premium 109 00:03:30,900 --> 00:03:32,579 assistance for thousands of people 110 00:03:32,580 --> 00:03:33,839 each year. 111 00:03:33,840 --> 00:03:35,239 This served as the model for Good 112 00:03:35,240 --> 00:03:36,819 Work Austin's Health Care Access 113 00:03:36,820 --> 00:03:37,799 pilot. 114 00:03:37,800 --> 00:03:39,619 It started small, with just 25 115 00:03:39,620 --> 00:03:40,699 participants. 116 00:03:40,700 --> 00:03:42,619 To qualify, they had to make less 117 00:03:42,620 --> 00:03:44,879 than $31,300 per 118 00:03:44,880 --> 00:03:46,739 year. That's the federal limit to 119 00:03:46,740 --> 00:03:48,119 qualify for something called the 120 00:03:48,120 --> 00:03:50,169 Advanced Premium Tax credit. 121 00:03:50,170 --> 00:03:51,529 Which offsets the cost of 122 00:03:51,530 --> 00:03:53,109 marketplace health plans for low 123 00:03:53,110 --> 00:03:54,269 earners. 124 00:03:54,270 --> 00:03:55,649 Pilot participants enrolled in 125 00:03:55,650 --> 00:03:57,849 insurance from Sandero Health Plans, 126 00:03:57,850 --> 00:03:58,889 Central Health's marketplace 127 00:03:58,890 --> 00:04:00,309 insurance option. 128 00:04:00,310 --> 00:04:01,969 They received the tax credit, and 129 00:04:01,970 --> 00:04:03,369 Central Health paid for the balance 130 00:04:03,370 --> 00:04:04,889 of their premiums. 131 00:04:04,890 --> 00:04:06,469 Moving forward, Hanaoka would like 132 00:04:06,470 --> 00:04:08,189 to expand the pilot to make these 133 00:04:08,190 --> 00:04:10,329 benefits available to more people. 134 00:04:10,330 --> 00:04:12,109 She also wants to brainstorm ways to 135 00:04:12,110 --> 00:04:13,649 support people who make too much 136 00:04:13,650 --> 00:04:14,829 money to qualify. 137 00:04:14,830 --> 00:04:16,349 Quite a few people who applied for 138 00:04:16,350 --> 00:04:18,249 the program made a little bit 139 00:04:18,250 --> 00:04:19,629 too much. 140 00:04:19,630 --> 00:04:21,909 It's a lot of people that are in 141 00:04:21,910 --> 00:04:24,549 that 40 to $45,000 142 00:04:24,550 --> 00:04:25,910 range that are just kind of being. 143 00:04:26,960 --> 00:04:28,899 Soon, that group could include Ti 144 00:04:28,900 --> 00:04:30,739 Nguyen. Last year, her income 145 00:04:30,740 --> 00:04:32,499 was low enough to qualify for the 146 00:04:32,500 --> 00:04:34,399 pilot, but she's since picked up 147 00:04:34,400 --> 00:04:36,139 a second job to bring in some more 148 00:04:36,140 --> 00:04:36,609 money. 149 00:04:36,610 --> 00:04:38,489 I'm going to get the most use out of 150 00:04:38,490 --> 00:04:40,329 it I can right now, get like all 151 00:04:40,330 --> 00:04:42,269 my physicals done while I have this 152 00:04:42,270 --> 00:04:44,169 free healthcare because I won't 153 00:04:44,170 --> 00:04:46,089 be broke enough to qualify next 154 00:04:46,090 --> 00:04:46,739 year. 155 00:04:46,740 --> 00:04:48,819 Anaoka already has some ideas about 156 00:04:48,820 --> 00:04:50,279 other ways to support healthcare 157 00:04:50,280 --> 00:04:52,839 access in Austin's food industry. 158 00:04:52,840 --> 00:04:54,499 One is a proposal for the city to 159 00:04:54,500 --> 00:04:56,439 create a tax rebate program for food 160 00:04:56,440 --> 00:04:58,079 and beverage businesses that invest 161 00:04:58,080 --> 00:05:00,239 in healthcare access, paid leave, 162 00:05:00,240 --> 00:05:02,479 and living wages for employees. 163 00:05:02,480 --> 00:05:04,099 She's also already looking ahead to 164 00:05:04,100 --> 00:05:05,319 year two of the pilot. 165 00:05:05,320 --> 00:05:06,799 She briefed the Austin-Travis County 166 00:05:06,800 --> 00:05:08,799 Food Policy Board on early takeaways 167 00:05:08,800 --> 00:05:10,679 from the program this week, and 168 00:05:10,680 --> 00:05:12,299 will present to Central Health later 169 00:05:12,300 --> 00:05:13,219 this month. 170 00:05:13,220 --> 00:05:15,079 I'm Olivia Aldridge in Austin. 171 00:05:18,440 --> 00:05:20,899 When mid-May rolls around, 172 00:05:20,900 --> 00:05:22,739 Texas peach lovers descend upon 173 00:05:22,740 --> 00:05:24,359 the hill country. 174 00:05:24,360 --> 00:05:25,959 The area around Fredericksburg is 175 00:05:25,960 --> 00:05:27,859 famous for its peaches, and they're 176 00:05:27,860 --> 00:05:29,679 best enjoyed as close to harvest 177 00:05:29,680 --> 00:05:31,419 as possible. 178 00:05:31,420 --> 00:05:32,859 In recent years, though, the peaches 179 00:05:32,860 --> 00:05:34,159 have been harder to get your hands 180 00:05:34,160 --> 00:05:36,059 on because of a series of small 181 00:05:36,060 --> 00:05:37,219 crops. 182 00:05:37,220 --> 00:05:39,059 Texas Standard's Michael Marks has 183 00:05:39,060 --> 00:05:40,060 more about that story. 184 00:05:42,200 --> 00:05:43,979 At their farm stand outside 185 00:05:43,980 --> 00:05:45,719 Fredericksburg, Eckhardt Orchards 186 00:05:45,720 --> 00:05:47,679 has all kinds of local produce 187 00:05:47,680 --> 00:05:48,879 for sale. 188 00:05:48,880 --> 00:05:50,979 Watermelons, squash, jalapenos, 189 00:05:50,980 --> 00:05:52,859 tomatoes, but the peaches are 190 00:05:52,860 --> 00:05:53,999 the big drop. 191 00:05:54,000 --> 00:05:55,839 I've been coming here since I was 192 00:05:55,840 --> 00:05:57,699 a little girl to Fredericksburg 193 00:05:57,700 --> 00:05:59,219 to buy peaches. 194 00:05:59,220 --> 00:06:00,759 That's Marlene Russell, she drove 195 00:06:00,760 --> 00:06:02,599 100 miles from her home in 196 00:06:02,600 --> 00:06:04,159 Fort McCavet on a clear Thursday 197 00:06:04,160 --> 00:06:05,699 morning to get Fredericksburg 198 00:06:05,700 --> 00:06:06,719 peaches. 199 00:06:06,720 --> 00:06:08,719 She likes to stock up so she can eat 200 00:06:08,720 --> 00:06:10,939 some, free some, and make cobblers 201 00:06:10,940 --> 00:06:11,789 too. 202 00:06:11,790 --> 00:06:13,929 If it's a big crop, sometimes 203 00:06:13,930 --> 00:06:15,889 I make three or four trips down 204 00:06:15,890 --> 00:06:16,899 here. 205 00:06:16,900 --> 00:06:18,799 But it's not a big peach crop 206 00:06:18,800 --> 00:06:20,379 in the hill country this year. 207 00:06:21,440 --> 00:06:22,539 In a kitchen that smells like 208 00:06:22,540 --> 00:06:24,499 coleslaw and cobbler attached to the 209 00:06:24,500 --> 00:06:26,659 farm stand, Diane Eckhart says 210 00:06:26,660 --> 00:06:28,639 the small harvest is due to a 211 00:06:28,640 --> 00:06:29,519 warm winter. 212 00:06:29,520 --> 00:06:31,459 The piece that we were 213 00:06:31,460 --> 00:06:33,399 lacking this year to 214 00:06:33,400 --> 00:06:35,599 have a full crop was the 215 00:06:35,600 --> 00:06:37,759 cold hours, the chill hours, 216 00:06:37,760 --> 00:06:39,779 we were marginal on them. 217 00:06:39,780 --> 00:06:41,199 Diane is part of the third 218 00:06:41,200 --> 00:06:43,179 generation of ecarts to grow peaches 219 00:06:43,180 --> 00:06:44,699 in the hill country. 220 00:06:44,700 --> 00:06:46,599 After the first frost of winter, she 221 00:06:46,600 --> 00:06:48,139 and other growers start counting 222 00:06:48,140 --> 00:06:50,399 chill hours, generally defined 223 00:06:50,400 --> 00:06:52,239 as time between 45 and 224 00:06:52,240 --> 00:06:53,839 32 degrees Fahrenheit. 225 00:06:53,840 --> 00:06:56,219 Particularly January and February, 226 00:06:56,220 --> 00:06:57,599 is when we get the majority of our 227 00:06:57,600 --> 00:06:58,379 colds. 228 00:06:58,380 --> 00:07:00,399 We want those nice, cloudy 229 00:07:00,400 --> 00:07:02,719 January and February 230 00:07:02,720 --> 00:07:03,359 days. 231 00:07:03,360 --> 00:07:05,479 Too few chill hours in the winter 232 00:07:05,480 --> 00:07:07,299 means the tree won't bear much 233 00:07:07,300 --> 00:07:08,389 fruit in the spring. 234 00:07:08,390 --> 00:07:10,209 So that's been the big struggle 235 00:07:10,210 --> 00:07:12,109 the last three years is 236 00:07:12,110 --> 00:07:14,009 we just haven't had the 237 00:07:14,010 --> 00:07:14,849 cold weather. 238 00:07:14,850 --> 00:07:16,849 That's Larry Stein, professor and 239 00:07:16,850 --> 00:07:19,149 horticulturalist for the Texas A&M 240 00:07:19,150 --> 00:07:20,929 AgriLife Extension Service. 241 00:07:20,930 --> 00:07:22,969 He's been studying Texas peaches for 242 00:07:22,970 --> 00:07:24,369 40 years. 243 00:07:24,370 --> 00:07:26,509 Stein says that year after year of 244 00:07:26,510 --> 00:07:28,329 minimal chill can stress trees 245 00:07:28,330 --> 00:07:29,509 long-term. 246 00:07:29,510 --> 00:07:31,549 It can impact fruit quality as 247 00:07:31,550 --> 00:07:32,649 well as quantity. 248 00:07:32,650 --> 00:07:34,729 Low chill peaches are elongated 249 00:07:34,730 --> 00:07:37,449 and they don't necessarily develop 250 00:07:37,450 --> 00:07:39,529 full quality like a 251 00:07:39,530 --> 00:07:40,819 typical peach would. 252 00:07:40,820 --> 00:07:42,219 The hill country became a peach 253 00:07:42,220 --> 00:07:44,019 mecca because it has the right soil 254 00:07:44,020 --> 00:07:45,399 and climate. 255 00:07:45,400 --> 00:07:47,099 The winters were cold enough without 256 00:07:47,100 --> 00:07:49,079 freezing too frequently. 257 00:07:49,080 --> 00:07:51,259 A layer of clay under a sandy loam 258 00:07:51,260 --> 00:07:52,799 helped carry the trees through 259 00:07:52,800 --> 00:07:54,079 droughts. 260 00:07:54,080 --> 00:07:55,879 Earlier growers could rely solely on 261 00:07:55,880 --> 00:07:58,079 rainfall to water their trees. 262 00:07:58,080 --> 00:08:00,219 That's harder to do now with drier 263 00:08:00,220 --> 00:08:01,439 weather. 264 00:08:01,440 --> 00:08:03,399 Eckhardt orchards now irrigate some 265 00:08:03,400 --> 00:08:04,759 of their crops to supplement 266 00:08:04,760 --> 00:08:07,019 rainfall. Behind the stand, 267 00:08:07,020 --> 00:08:08,819 in a small orchard, Diane points out 268 00:08:08,820 --> 00:08:11,039 trees with skimpy branches. 269 00:08:11,040 --> 00:08:13,099 This is a variety that did not 270 00:08:13,100 --> 00:08:14,759 set real well this year. 271 00:08:14,760 --> 00:08:16,799 This is Dixieland. 272 00:08:16,800 --> 00:08:18,739 So there's very, not a whole lot 273 00:08:18,740 --> 00:08:20,189 of fruit on these trees. 274 00:08:20,190 --> 00:08:22,009 Eckhart has some peaches for 275 00:08:22,010 --> 00:08:22,989 sale. 276 00:08:22,990 --> 00:08:24,869 Availability will vary as different 277 00:08:24,870 --> 00:08:26,469 varieties ripen throughout the 278 00:08:26,470 --> 00:08:28,209 summer. The day I was there, you 279 00:08:28,210 --> 00:08:29,689 could buy an eighth of a bushel, 280 00:08:29,690 --> 00:08:31,549 about six pounds, of crimson 281 00:08:31,550 --> 00:08:33,230 lady peaches, for $29. 282 00:08:34,289 --> 00:08:36,129 Drought and warmer winters may 283 00:08:36,130 --> 00:08:38,589 make it harder to grow peaches. 284 00:08:38,590 --> 00:08:40,509 But Eckhart, has no plans to 285 00:08:40,510 --> 00:08:41,149 stop. 286 00:08:41,150 --> 00:08:43,149 For my generation, I was gifted 287 00:08:43,150 --> 00:08:44,549 with it. I didn't have to buy this 288 00:08:44,550 --> 00:08:46,509 land. And it's a gift 289 00:08:46,510 --> 00:08:48,369 that it grows, wonderful 290 00:08:48,370 --> 00:08:50,209 thing. So that, just like you can't 291 00:08:50,210 --> 00:08:51,369 ignore that. 292 00:08:51,370 --> 00:08:53,269 You kind of feel like you gotta 293 00:08:53,270 --> 00:08:55,229 do what the land does best, 294 00:08:55,230 --> 00:08:55,779 you know? 295 00:08:55,780 --> 00:08:57,299 She's going to plant some new crops 296 00:08:57,300 --> 00:08:59,059 for the fall in order to make up for 297 00:08:59,060 --> 00:09:00,779 the small peach harvest including 298 00:09:00,780 --> 00:09:03,339 pumpkins, okra, and blackberries. 299 00:09:03,340 --> 00:09:04,719 I'm Michael Marks for the Texas 300 00:09:04,720 --> 00:09:05,720 Standard. 301 00:09:06,800 --> 00:09:08,779 Thank you for tuning in to Austin 302 00:09:08,780 --> 00:09:11,399 Signal here on KUT News. 303 00:09:11,400 --> 00:09:13,199 This is listener-supported public 304 00:09:13,200 --> 00:09:13,979 radio. 305 00:09:13,980 --> 00:09:15,419 We've got more show for you coming 306 00:09:15,420 --> 00:09:17,039 up after this break. 307 00:09:30,030 --> 00:09:32,049 Welcome back, this is Austin 308 00:09:32,050 --> 00:09:33,209 Signal. 309 00:09:33,210 --> 00:09:34,769 Ever been to a spot around town 310 00:09:34,770 --> 00:09:36,229 where you take a look at the menu 311 00:09:36,230 --> 00:09:38,129 and you want to eat, well, just 312 00:09:38,130 --> 00:09:39,669 about everything that they have? 313 00:09:39,670 --> 00:09:41,609 Well, luckily for our next guest, 314 00:09:41,610 --> 00:09:43,069 part of his job affords him the 315 00:09:43,070 --> 00:09:45,089 chance to do that very thing. 316 00:09:45,090 --> 00:09:46,949 From social media food influencer 317 00:09:46,950 --> 00:09:49,089 to Austin PBS docu-series 318 00:09:49,090 --> 00:09:51,129 host, David Douglas' new show 319 00:09:51,130 --> 00:09:52,949 premieres today on Austin PBS 320 00:09:52,950 --> 00:09:53,869 and YouTube. 321 00:09:53,870 --> 00:09:56,169 It's called David Eats Everywhere. 322 00:09:56,170 --> 00:09:57,948 David, welcome to Austin Signal! 323 00:09:57,949 --> 00:09:59,029 Hey, thanks for having me. 324 00:09:59,030 --> 00:09:59,969 It's great to be here. 325 00:09:59,970 --> 00:10:02,109 We're glad to have you and we're 326 00:10:02,110 --> 00:10:03,309 excited to learn more about your 327 00:10:03,310 --> 00:10:05,329 show as we understand It's about six 328 00:10:05,330 --> 00:10:07,389 episodes in this first season taking 329 00:10:07,390 --> 00:10:08,989 a look at several well-known Austin 330 00:10:08,990 --> 00:10:10,929 eateries But tell us more about 331 00:10:10,930 --> 00:10:11,989 you in case our listener might not 332 00:10:11,990 --> 00:10:13,349 be familiar You've got two hundred 333 00:10:13,350 --> 00:10:14,789 thousand followers on Instagram 334 00:10:14,790 --> 00:10:16,629 where you review food already 335 00:10:16,630 --> 00:10:18,049 Why did you want to make the jump 336 00:10:18,050 --> 00:10:19,609 from the tiny screen to the big 337 00:10:19,610 --> 00:10:20,249 screen? 338 00:10:20,250 --> 00:10:21,649 Yeah, I mean, I love talking about 339 00:10:21,650 --> 00:10:22,969 food on Instagram. 340 00:10:22,970 --> 00:10:24,569 I think it's a perfect format for 341 00:10:24,570 --> 00:10:26,049 basically giving you the rundown of 342 00:10:26,050 --> 00:10:27,909 a place and saying, hey, let's 343 00:10:27,910 --> 00:10:28,729 go there this weekend. 344 00:10:28,730 --> 00:10:30,029 That's what most people, I would 345 00:10:30,030 --> 00:10:30,949 say, do with my videos. 346 00:10:30,950 --> 00:10:31,969 They check it out. They're like, 347 00:10:31,970 --> 00:10:33,109 this looks good. 348 00:10:33,110 --> 00:10:34,149 Send it to their buddy. 349 00:10:34,150 --> 00:10:36,169 We got our weekend plans to eat some 350 00:10:36,170 --> 00:10:36,949 dinner. 351 00:10:36,950 --> 00:10:38,809 But for the show, you know, I 352 00:10:38,810 --> 00:10:40,309 really wanted to, like I spent a lot 353 00:10:40,310 --> 00:10:41,529 of time in these restaurants and I 354 00:10:41,530 --> 00:10:42,609 got to know some of these owners and 355 00:10:42,610 --> 00:10:43,989 they were really cool people and 356 00:10:43,990 --> 00:10:45,089 their stories were really 357 00:10:45,090 --> 00:10:46,090 interesting. 358 00:10:46,890 --> 00:10:48,389 A lot of the places in the show 359 00:10:48,390 --> 00:10:50,249 they, put a lot more 360 00:10:50,250 --> 00:10:52,349 effort in than like a similar 361 00:10:52,350 --> 00:10:54,249 style of restaurant and 362 00:10:54,250 --> 00:10:55,789 it was kind of curious like what is 363 00:10:55,790 --> 00:10:57,329 like really motivating them to work 364 00:10:57,330 --> 00:10:59,309 so hard to like go in early 365 00:10:59,310 --> 00:11:01,089 and prep stuff to roast the coffee 366 00:11:01,090 --> 00:11:03,029 beans themselves to kind 367 00:11:03,030 --> 00:11:04,709 of do all these extra steps and it 368 00:11:04,710 --> 00:11:05,689 was mostly because they had some 369 00:11:05,690 --> 00:11:07,449 passion for it from their childhood 370 00:11:07,450 --> 00:11:09,509 or their grandma or they miss their 371 00:11:09,510 --> 00:11:11,409 you know the food from home every 372 00:11:11,410 --> 00:11:12,709 episode of the show is a restaurant 373 00:11:12,710 --> 00:11:14,469 that's either immigrant owned or 374 00:11:14,470 --> 00:11:15,469 first generation. 375 00:11:15,470 --> 00:11:17,009 So that's why a lot of these people 376 00:11:17,010 --> 00:11:17,889 are motivated. 377 00:11:17,890 --> 00:11:18,949 They kind of have these outside 378 00:11:18,950 --> 00:11:20,569 heritage factors that are like 379 00:11:20,570 --> 00:11:22,309 really pushing them to make the best 380 00:11:22,310 --> 00:11:23,310 food in town. 381 00:11:24,230 --> 00:11:26,049 And hearing about their stories was 382 00:11:26,050 --> 00:11:27,789 a lot more possible in like 10 383 00:11:27,790 --> 00:11:29,829 minutes than it is in 45 seconds 384 00:11:29,830 --> 00:11:31,249 with me just kind of yapping on on 385 00:11:31,250 --> 00:11:31,819 Instagram. 386 00:11:31,820 --> 00:11:32,859 Is that something that you 387 00:11:32,860 --> 00:11:34,519 identified early, talking to 388 00:11:34,520 --> 00:11:35,779 immigrant-owned restaurants? 389 00:11:35,780 --> 00:11:36,959 Is it something that sort of just 390 00:11:36,960 --> 00:11:38,199 happened organically as you were 391 00:11:38,200 --> 00:11:39,249 creating the show? 392 00:11:39,250 --> 00:11:40,269 I think it was just a natural 393 00:11:40,270 --> 00:11:41,069 interest of mine. 394 00:11:41,070 --> 00:11:42,969 A lot of the restaurants I go to 395 00:11:42,970 --> 00:11:44,789 for Instagram and for my normal 396 00:11:44,790 --> 00:11:45,689 work are that. 397 00:11:45,690 --> 00:11:47,169 And that's just because I grew up in 398 00:11:47,170 --> 00:11:48,789 Jersey with a lot of immigrant-owned 399 00:11:48,790 --> 00:11:49,709 spots around me. 400 00:11:49,710 --> 00:11:51,289 My mom's an immigrant. 401 00:11:51,290 --> 00:11:52,589 You know, I ate all Arabic food 402 00:11:52,590 --> 00:11:53,629 growing up. 403 00:11:53,630 --> 00:11:55,729 And so the idea of eating food 404 00:11:55,730 --> 00:11:56,969 from another country has just always 405 00:11:56,970 --> 00:11:58,249 been appealing to me. 406 00:11:58,250 --> 00:11:59,789 Kind of came through on my Instagram 407 00:11:59,790 --> 00:12:01,649 work and then just 408 00:12:01,650 --> 00:12:03,449 felt natural. If I was gonna tell a 409 00:12:03,450 --> 00:12:04,549 bigger story, those are the stories 410 00:12:04,550 --> 00:12:05,929 I wanted to tell. 411 00:12:05,930 --> 00:12:07,029 What's been the most challenging 412 00:12:07,030 --> 00:12:08,949 part, moving from a more 413 00:12:08,950 --> 00:12:10,809 short-form video into longer 414 00:12:10,810 --> 00:12:11,969 TV episodes? 415 00:12:11,970 --> 00:12:13,029 I had zero prac- 416 00:12:13,030 --> 00:12:14,509 practice working with other creative 417 00:12:14,510 --> 00:12:15,549 people. 418 00:12:15,550 --> 00:12:17,069 Mostly you're just setting up your 419 00:12:17,070 --> 00:12:17,909 phone on the table. 420 00:12:17,910 --> 00:12:19,049 I'm guessing in recording these 421 00:12:19,050 --> 00:12:20,469 reviews. Do you normally have 422 00:12:20,470 --> 00:12:21,129 somebody with you? 423 00:12:21,130 --> 00:12:23,049 Nobody's with me, nobody edits with 424 00:12:23,050 --> 00:12:24,889 me. Nobody tells me my jokes 425 00:12:24,890 --> 00:12:27,089 are too crazy or 426 00:12:27,090 --> 00:12:28,729 you know, I should do this or that 427 00:12:28,730 --> 00:12:29,749 thing and the other thing. 428 00:12:29,750 --> 00:12:30,649 And so when you're working with 429 00:12:30,650 --> 00:12:32,429 other really smart, creative people, 430 00:12:32,430 --> 00:12:34,289 it's really smart to get their 431 00:12:34,290 --> 00:12:36,129 opinions and to make a 432 00:12:36,130 --> 00:12:37,389 show that's been built together. 433 00:12:37,390 --> 00:12:38,669 So you got to, you know harness 434 00:12:38,670 --> 00:12:40,109 everybody's skills and everyone's 435 00:12:40,110 --> 00:12:41,129 talents and opinions. 436 00:12:41,130 --> 00:12:42,749 And that was just so new for me. 437 00:12:42,750 --> 00:12:44,129 I was like, Oh, wow, we can't do 438 00:12:44,130 --> 00:12:46,169 every single little idea that I have 439 00:12:46,170 --> 00:12:48,289 because we have other people 440 00:12:48,290 --> 00:12:49,529 and we're paying for their time. 441 00:12:49,530 --> 00:12:50,988 And it's not just like. 442 00:12:50,989 --> 00:12:52,949 Me can edit this at 9 p.m. 443 00:12:52,950 --> 00:12:54,849 When, you know, I'm bored. 444 00:12:54,850 --> 00:12:55,909 So that was the hardest thing. 445 00:12:55,910 --> 00:12:57,289 I was like, oh man, I really gotta 446 00:12:57,290 --> 00:12:58,829 work on this as a skill. 447 00:12:58,830 --> 00:13:00,689 Yeah, and I'm assuming that with 448 00:13:00,690 --> 00:13:02,189 most of your Instagram reviews, 449 00:13:02,190 --> 00:13:03,429 you're going to the place of 450 00:13:03,430 --> 00:13:05,249 business while they're operating. 451 00:13:05,250 --> 00:13:06,689 I know for one of the episodes, you 452 00:13:06,690 --> 00:13:08,289 woke up really early to go and meet 453 00:13:08,290 --> 00:13:09,649 with the staff from Comandre 454 00:13:09,650 --> 00:13:12,049 Panaderia and Mariela Camacho, 455 00:13:12,050 --> 00:13:13,969 a James Beard Award-winning baker. 456 00:13:13,970 --> 00:13:15,209 What did you learn during your visit 457 00:13:15,210 --> 00:13:16,229 there? 458 00:13:16,230 --> 00:13:18,369 I got reinforced the idea that 459 00:13:18,370 --> 00:13:20,289 being a baker is incredibly hard 460 00:13:20,290 --> 00:13:22,149 and difficult because 461 00:13:22,150 --> 00:13:24,169 the hours are really intense and 462 00:13:24,170 --> 00:13:26,209 they're usually baking things all 463 00:13:26,210 --> 00:13:27,669 in different sequential order. 464 00:13:27,670 --> 00:13:29,529 So they have to start one dish while 465 00:13:29,530 --> 00:13:31,289 they're finishing another dish. 466 00:13:31,290 --> 00:13:32,749 You have this oven that's kind of 467 00:13:32,750 --> 00:13:34,349 like your that's your zone and you 468 00:13:34,350 --> 00:13:35,669 got to move everything in and out of 469 00:13:35,670 --> 00:13:37,729 that as it best flows. 470 00:13:37,730 --> 00:13:39,769 And to do all that multitasking 471 00:13:39,770 --> 00:13:41,909 at 4am, I could barely talk 472 00:13:41,910 --> 00:13:43,749 like the episode I barely talk in 473 00:13:43,750 --> 00:13:44,799 that episode because. 474 00:13:44,800 --> 00:13:46,819 I'm trying my best to engage with 475 00:13:46,820 --> 00:13:48,719 Mariela who's so articulate and 476 00:13:48,720 --> 00:13:51,159 so passionate and so well spoken. 477 00:13:51,160 --> 00:13:53,079 And I'm just like, that is, 478 00:13:53,080 --> 00:13:54,779 that's so great. 479 00:13:54,780 --> 00:13:56,499 And I just had no thoughts coming to 480 00:13:56,500 --> 00:13:57,679 my head. 481 00:13:57,680 --> 00:13:59,539 So waking up early and 482 00:13:59,540 --> 00:14:01,039 having to see them do all that work 483 00:14:01,040 --> 00:14:02,999 and all that multitasking 484 00:14:03,000 --> 00:14:04,319 was super impressive. 485 00:14:04,320 --> 00:14:05,319 What are some of the other places 486 00:14:05,320 --> 00:14:06,619 you're highlighting in this first 487 00:14:06,620 --> 00:14:07,289 season of the show? 488 00:14:07,290 --> 00:14:09,489 The third episode will be Desnudo 489 00:14:09,490 --> 00:14:11,349 Coffee, which is run by 490 00:14:11,350 --> 00:14:12,669 two Colombian brothers. 491 00:14:12,670 --> 00:14:14,569 We also talked to the folks at 492 00:14:14,570 --> 00:14:16,709 El Granpa Barbecoa, which the only 493 00:14:16,710 --> 00:14:18,589 in-ground whole lamb 494 00:14:18,590 --> 00:14:20,409 barbecoas in central 495 00:14:20,410 --> 00:14:22,989 Texas. They're up in Georgetown, 496 00:14:22,990 --> 00:14:23,990 I believe. 497 00:14:25,010 --> 00:14:26,489 We also have an episode about El 498 00:14:26,490 --> 00:14:28,629 Camino Barbecue, which a Chinese 499 00:14:28,630 --> 00:14:30,469 barbecue over charcoal. 500 00:14:30,470 --> 00:14:31,329 That guy's story is really 501 00:14:31,330 --> 00:14:32,609 interesting because he's an asylum 502 00:14:32,610 --> 00:14:34,169 from China. He had, uh, political 503 00:14:34,170 --> 00:14:36,118 issues there with, uh... 504 00:14:36,119 --> 00:14:38,199 Hiring Uyghur people, which are 505 00:14:38,200 --> 00:14:39,659 a minority in China that are 506 00:14:39,660 --> 00:14:40,599 discriminated against by the 507 00:14:40,600 --> 00:14:42,659 government, and then the last 508 00:14:42,660 --> 00:14:44,519 episode, Tatsumi Sushi, 509 00:14:44,520 --> 00:14:46,519 which is a really 510 00:14:46,520 --> 00:14:48,419 great story of someone who's 511 00:14:48,420 --> 00:14:49,419 putting a lot of effort into 512 00:14:49,420 --> 00:14:51,399 sourcing fish from Japan, 513 00:14:51,400 --> 00:14:53,319 spends a lot of time over there, and 514 00:14:53,320 --> 00:14:54,339 we got to know some of the people 515 00:14:54,340 --> 00:14:55,399 that are involved with the sourcing 516 00:14:55,400 --> 00:14:56,519 of the business as well. 517 00:14:56,520 --> 00:14:57,699 All right, sounds like a lot of 518 00:14:57,700 --> 00:14:58,999 great stories to come from those 519 00:14:59,000 --> 00:14:59,919 episodes. 520 00:14:59,920 --> 00:15:01,339 I'm a kid of the 90s, I watched a 521 00:15:01,340 --> 00:15:02,899 lot of Food Network growing up. 522 00:15:02,900 --> 00:15:05,019 So many different kinds of shows. 523 00:15:05,020 --> 00:15:06,479 How did you want to set yours apart 524 00:15:06,480 --> 00:15:08,319 and how difficult was it 525 00:15:08,320 --> 00:15:10,179 to make it your own? 526 00:15:10,180 --> 00:15:11,029 I think it's very challenging. 527 00:15:11,030 --> 00:15:12,929 I think I did a great job 528 00:15:12,930 --> 00:15:14,129 picking the restaurants and picking 529 00:15:14,130 --> 00:15:15,789 a talented team to work with. 530 00:15:15,790 --> 00:15:17,889 Getting all of my ideas into 531 00:15:17,890 --> 00:15:19,769 a show the first time I'm doing it 532 00:15:19,770 --> 00:15:20,989 was very challenging. 533 00:15:20,990 --> 00:15:23,049 And I think one thing, you 534 00:15:23,050 --> 00:15:24,069 know, I'm very proud of the show, 535 00:15:24,070 --> 00:15:25,249 but the other thing I kept thinking 536 00:15:25,250 --> 00:15:27,249 was, oh, I'm so new at 537 00:15:27,250 --> 00:15:29,029 this part. Like I can talk about 538 00:15:29,030 --> 00:15:30,349 food, but usually I'm writing it. 539 00:15:30,350 --> 00:15:31,909 You know, I can rewrite it. 540 00:15:31,910 --> 00:15:33,389 So talking about some food live on 541 00:15:33,390 --> 00:15:35,249 the spot, every time I was like, 542 00:15:35,250 --> 00:15:36,389 I'm gonna get so much better at 543 00:15:36,390 --> 00:15:37,669 this. Like if there's a season two, 544 00:15:37,670 --> 00:15:38,849 if there is another show I get to 545 00:15:38,850 --> 00:15:40,209 make, I'm going to be so much better 546 00:15:40,210 --> 00:15:40,999 at that. 547 00:15:41,000 --> 00:15:42,639 And that's really exciting for me 548 00:15:42,640 --> 00:15:43,919 too, to just be even better at 549 00:15:43,920 --> 00:15:45,819 conveying the hard work that these 550 00:15:45,820 --> 00:15:46,939 restaurateurs put into their 551 00:15:46,940 --> 00:15:47,699 businesses. 552 00:15:47,700 --> 00:15:49,379 How did you get started talking 553 00:15:49,380 --> 00:15:50,618 about food? 554 00:15:50,619 --> 00:15:52,579 I had a friend in college 555 00:15:52,580 --> 00:15:54,119 who was finishing film school while 556 00:15:54,120 --> 00:15:55,339 I was finishing a business degree. 557 00:15:55,340 --> 00:15:56,499 I had not done any creative work in 558 00:15:56,500 --> 00:15:58,659 a while and we were in New York 559 00:15:58,660 --> 00:16:00,879 and I started describing this 560 00:16:00,880 --> 00:16:02,379 bagel tin. This was sesame bagel and 561 00:16:02,380 --> 00:16:03,799 I was talking about how it's so nice 562 00:16:03,800 --> 00:16:05,199 when you toast the sesame bagel 563 00:16:05,200 --> 00:16:06,599 because not only do you get that 564 00:16:06,600 --> 00:16:08,359 extra roasted flavor from the sesame 565 00:16:08,360 --> 00:16:10,479 but the texture of that 566 00:16:10,480 --> 00:16:12,519 toast really contrasts 567 00:16:12,520 --> 00:16:14,499 with the like creamy soft nature of 568 00:16:14,500 --> 00:16:15,539 the cream cheese And that's just 569 00:16:15,540 --> 00:16:17,989 like a really satisfying bite. 570 00:16:17,990 --> 00:16:19,009 And he was like, Hey man, did you 571 00:16:19,010 --> 00:16:20,049 ever like think about doing 572 00:16:20,050 --> 00:16:21,029 something with food? And I'm like, 573 00:16:21,030 --> 00:16:22,109 what do you mean? He's like, you 574 00:16:22,110 --> 00:16:23,729 could like write about food or like 575 00:16:23,730 --> 00:16:24,789 make videos about food or something. 576 00:16:24,790 --> 00:16:26,629 And I was like huh, never thought 577 00:16:26,630 --> 00:16:27,609 about that. 578 00:16:27,610 --> 00:16:28,689 A couple of months later, when I was 579 00:16:28,690 --> 00:16:29,829 finishing college, I started writing 580 00:16:29,830 --> 00:16:30,869 a blog. 581 00:16:30,870 --> 00:16:32,049 Nobody read that. 582 00:16:32,050 --> 00:16:33,809 I did food photography after working 583 00:16:33,810 --> 00:16:35,709 in corporate, uh, lost all 584 00:16:35,710 --> 00:16:37,089 my money doing that. 585 00:16:37,090 --> 00:16:38,349 Uh, and I kept making these little 586 00:16:38,350 --> 00:16:39,389 food videos. 587 00:16:39,390 --> 00:16:40,669 Nobody watched. I wasn't very good 588 00:16:40,670 --> 00:16:41,709 at making them. 589 00:16:41,710 --> 00:16:43,149 Um, they weren't very interesting. 590 00:16:43,150 --> 00:16:44,549 I didn't really say anything in the 591 00:16:44,550 --> 00:16:46,489 videos. I'd kind of just show 592 00:16:46,490 --> 00:16:47,489 off food. 593 00:16:47,490 --> 00:16:49,669 Kind of poorly and blurry and 594 00:16:49,670 --> 00:16:50,809 eventually I got kind of good at it 595 00:16:50,810 --> 00:16:52,649 and I had a video that took off and 596 00:16:52,650 --> 00:16:54,269 I kept doing that style of video, 597 00:16:54,270 --> 00:16:55,389 which is a little bit similar to 598 00:16:55,390 --> 00:16:56,809 what I do now. 599 00:16:56,810 --> 00:16:58,889 And, uh, yeah, just, that was like 600 00:16:58,890 --> 00:17:00,249 three and a half years ago that that 601 00:17:00,250 --> 00:17:02,269 first video got some traction and 602 00:17:02,270 --> 00:17:03,349 it just kept snowballing. 603 00:17:03,350 --> 00:17:04,529 I think I got a little bit better 604 00:17:04,530 --> 00:17:05,929 over the years as well at 605 00:17:05,930 --> 00:17:07,309 communicating and showing off food 606 00:17:07,310 --> 00:17:09,129 and then now I get some really 607 00:17:09,130 --> 00:17:10,229 cool opportunities like working with 608 00:17:10,230 --> 00:17:11,679 Austin PBS. 609 00:17:11,680 --> 00:17:13,439 All right, David Eats Everywhere 610 00:17:13,440 --> 00:17:15,519 premieres today on Austin PBS. 611 00:17:15,520 --> 00:17:16,879 We're gonna have a link in today's 612 00:17:16,880 --> 00:17:17,979 podcast, Show Notes. 613 00:17:17,980 --> 00:17:19,078 We have been speaking with the host 614 00:17:19,079 --> 00:17:20,799 of the show, David Douglas. 615 00:17:20,800 --> 00:17:21,818 Congrats and thank you for your 616 00:17:21,819 --> 00:17:22,979 time. Sweet, thanks for having me. 617 00:17:28,930 --> 00:17:31,069 The World Cup kicks off on 618 00:17:31,070 --> 00:17:33,149 Thursday, and here to tell us more 619 00:17:33,150 --> 00:17:34,929 about this year's tournament is Juan 620 00:17:34,930 --> 00:17:36,169 Diego Garcia. 621 00:17:36,170 --> 00:17:37,589 He is one of the hosts of the Vamos 622 00:17:37,590 --> 00:17:39,549 Verde podcast, all about Austin 623 00:17:39,550 --> 00:17:41,669 FC and World Cup 2026. 624 00:17:41,670 --> 00:17:43,069 He's with us now, hi Juan. 625 00:17:43,070 --> 00:17:44,569 Hi Jerry, always a pleasure. 626 00:17:44,570 --> 00:17:46,349 It's great to have you back in the 627 00:17:46,350 --> 00:17:48,309 studio. It's an exciting time, lots 628 00:17:48,310 --> 00:17:50,829 of great sports happening around us. 629 00:17:50,830 --> 00:17:52,249 So first off, tell us, is Vamos 630 00:17:52,250 --> 00:17:53,469 Verda doing anything special for 631 00:17:53,470 --> 00:17:54,379 this year World Cup? 632 00:17:54,380 --> 00:17:56,299 We are, in a way, 633 00:17:56,300 --> 00:17:58,579 yes, we are going nationwide. 634 00:17:58,580 --> 00:18:00,339 You can hear Jimmy and I on public 635 00:18:00,340 --> 00:18:02,239 radio stations pretty much across 636 00:18:02,240 --> 00:18:04,059 the country at some of the 637 00:18:04,060 --> 00:18:05,139 host cities. 638 00:18:05,140 --> 00:18:05,679 Very cool! 639 00:18:05,680 --> 00:18:06,699 We're gonna be covering the whole 640 00:18:06,700 --> 00:18:08,379 tournament there and we'll be 641 00:18:08,380 --> 00:18:10,079 talking all sorts of World Cup stuff 642 00:18:10,080 --> 00:18:11,839 on our podcast feed as well So make 643 00:18:11,840 --> 00:18:12,739 sure you look out for that 644 00:18:12,740 --> 00:18:14,079 Alright, well let's get right into 645 00:18:14,080 --> 00:18:15,979 the action since I know you're 646 00:18:15,980 --> 00:18:18,039 keenly aware of what's going on. 647 00:18:18,040 --> 00:18:19,039 Games are going to be happening across 648 00:18:19,040 --> 00:18:20,699 three countries for the next few 649 00:18:20,700 --> 00:18:21,779 weeks. 650 00:18:21,780 --> 00:18:22,839 Which teams are going be playing 651 00:18:22,840 --> 00:18:24,299 just a few hours away from us here 652 00:18:24,300 --> 00:18:25,069 in Austin? 653 00:18:25,070 --> 00:18:26,969 Well, folks here in Texas have 654 00:18:26,970 --> 00:18:29,529 a treat coming for them because you 655 00:18:29,530 --> 00:18:30,369 got a good mix. 656 00:18:30,370 --> 00:18:31,869 You have some perennial heavy 657 00:18:31,870 --> 00:18:33,629 hitters, those sort of title 658 00:18:33,630 --> 00:18:35,489 hopefuls every year, including 659 00:18:35,490 --> 00:18:38,149 Germany, Portugal, the Netherlands, 660 00:18:38,150 --> 00:18:39,549 England, Argentina, defending 661 00:18:39,550 --> 00:18:40,929 champs. 662 00:18:40,930 --> 00:18:43,109 You also have this upstart Japan 663 00:18:43,110 --> 00:18:44,529 team that I think could cause some 664 00:18:44,530 --> 00:18:46,129 folks some trouble. 665 00:18:46,130 --> 00:18:48,109 They're looking to be pretty good. 666 00:18:48,110 --> 00:18:50,249 And also some tournament debutants, 667 00:18:50,250 --> 00:18:52,409 you've got Uzbekistan, Kurasal, 668 00:18:52,410 --> 00:18:54,049 are all gonna be featured in games 669 00:18:54,050 --> 00:18:55,809 here in Texas. 670 00:18:55,810 --> 00:18:56,929 I think if I could give you two 671 00:18:56,930 --> 00:18:59,089 games to look out for, for sure, 672 00:18:59,090 --> 00:19:00,569 two games happening in Dallas. 673 00:19:00,570 --> 00:19:02,469 The first one on the 14th, 674 00:19:02,470 --> 00:19:04,549 Netherlands takes on Japan. 675 00:19:04,550 --> 00:19:06,449 And on the 17th, England will 676 00:19:06,450 --> 00:19:08,169 be taking on Croatia. 677 00:19:08,170 --> 00:19:10,449 And those two are teams that, 678 00:19:10,450 --> 00:19:12,249 every time the tournament happens, 679 00:19:12,250 --> 00:19:13,949 always show pretty well for 680 00:19:13,950 --> 00:19:15,099 themselves. 681 00:19:15,100 --> 00:19:17,039 It's a very exciting time for the 682 00:19:17,040 --> 00:19:18,039 soccer world here in Austin. 683 00:19:18,040 --> 00:19:19,179 People over the weekend were posting 684 00:19:19,180 --> 00:19:21,179 pictures of Lino Messi and 685 00:19:21,180 --> 00:19:22,539 College Station, and that's not a 686 00:19:22,540 --> 00:19:23,759 sentence I ever thought I was gonna 687 00:19:23,760 --> 00:19:24,699 say. No. 688 00:19:24,700 --> 00:19:26,379 Lino, Messi, and College station, 689 00:19:26,380 --> 00:19:27,699 but that's just what the World Cup 690 00:19:27,700 --> 00:19:29,559 has done, and it's been really 691 00:19:29,560 --> 00:19:30,359 great ramping up. 692 00:19:30,360 --> 00:19:31,619 As I mentioned, there are three host 693 00:19:31,620 --> 00:19:33,999 countries, the U.S., Mexico, 694 00:19:34,000 --> 00:19:35,499 and Canada. They all automatically 695 00:19:35,500 --> 00:19:37,519 qualified for the field because they 696 00:19:37,520 --> 00:19:38,799 are the host countries. 697 00:19:38,800 --> 00:19:40,299 Of those three, Juan, which do you 698 00:19:40,300 --> 00:19:41,839 think has the best chance to advance 699 00:19:41,840 --> 00:19:43,339 the furthest in this tournament? 700 00:19:43,340 --> 00:19:45,399 Canada is still relatively new 701 00:19:45,400 --> 00:19:47,839 to the World Cup stage. 702 00:19:47,840 --> 00:19:49,719 Mexico always performs well when 703 00:19:49,720 --> 00:19:51,459 they host the tournament, but I 704 00:19:51,460 --> 00:19:52,919 don't know if I'm entirely sold by 705 00:19:52,920 --> 00:19:54,779 the current generation of 706 00:19:54,780 --> 00:19:56,379 Mexican players. 707 00:19:56,380 --> 00:19:57,899 So I'm gonna give it to the U.S. 708 00:19:57,900 --> 00:19:59,199 Men's National Team. 709 00:19:59,200 --> 00:20:00,839 I think they have a good mix of some 710 00:20:00,840 --> 00:20:01,919 experienced players. 711 00:20:01,920 --> 00:20:03,859 They have a lot of exciting young 712 00:20:03,860 --> 00:20:05,799 talent, a lot it playing out in 713 00:20:05,800 --> 00:20:07,639 Europe, some of their talent 714 00:20:07,640 --> 00:20:09,279 playing right here in Major League 715 00:20:09,280 --> 00:20:10,139 Soccer. 716 00:20:10,140 --> 00:20:11,439 But one of the biggest things is 717 00:20:11,440 --> 00:20:13,399 they're led by a coach that has 718 00:20:13,400 --> 00:20:14,779 proven they can win it all at club 719 00:20:14,780 --> 00:20:16,139 level. It's this guy Mauricio 720 00:20:16,140 --> 00:20:18,019 Pochettino, and he's gonna be 721 00:20:18,020 --> 00:20:19,559 trying to show the world that he can 722 00:20:19,560 --> 00:20:21,019 do it on the international stage as 723 00:20:21,020 --> 00:20:21,859 well. 724 00:20:21,860 --> 00:20:23,419 So my choice is the U.S. 725 00:20:23,420 --> 00:20:23,809 Men's team. 726 00:20:23,810 --> 00:20:25,229 One thing that we're gonna be 727 00:20:25,230 --> 00:20:27,409 keeping an eye on for sure is 728 00:20:27,410 --> 00:20:29,229 the temperatures at some of 729 00:20:29,230 --> 00:20:30,349 these games. We're already 730 00:20:30,350 --> 00:20:31,709 experiencing it here in Texas. 731 00:20:31,710 --> 00:20:33,709 Not only is it hot, it's extremely 732 00:20:33,710 --> 00:20:34,909 humid. 733 00:20:34,910 --> 00:20:36,389 And lots of these game are going to 734 00:20:36,390 --> 00:20:38,049 be played in a similar type of 735 00:20:38,050 --> 00:20:39,769 climate. How are the games adapting 736 00:20:39,770 --> 00:20:40,969 to the climate that they're gonna 737 00:20:40,970 --> 00:20:41,979 played in? 738 00:20:41,980 --> 00:20:44,219 Well, FIFA themselves implemented 739 00:20:44,220 --> 00:20:45,779 something relatively new for this 740 00:20:45,780 --> 00:20:47,619 tournament, which is a mandatory 741 00:20:47,620 --> 00:20:48,999 three-minute water break. 742 00:20:49,000 --> 00:20:50,859 They are going to happen right in 743 00:20:50,860 --> 00:20:52,919 the middle of each half, so soccer's 744 00:20:52,920 --> 00:20:54,539 played in two 45-minute halves. 745 00:20:54,540 --> 00:20:55,579 Halfway through, you're going to get 746 00:20:55,580 --> 00:20:57,019 three minutes where you see all of 747 00:20:57,020 --> 00:20:58,359 the players going to the sideline 748 00:20:58,360 --> 00:21:00,239 for a hydration break. 749 00:21:00,240 --> 00:21:02,299 That's, I guess, the way the 750 00:21:02,300 --> 00:21:03,219 folks that are running the 751 00:21:03,220 --> 00:21:05,399 tournament are adapting to the heat. 752 00:21:05,400 --> 00:21:06,919 Something that I think is worth 753 00:21:06,920 --> 00:21:08,479 looking out for, for folks that 754 00:21:08,480 --> 00:21:09,599 going to be paying attention to the 755 00:21:09,600 --> 00:21:11,139 tournament is uh... 756 00:21:11,140 --> 00:21:13,019 This heat might make for 757 00:21:13,020 --> 00:21:16,119 some very boring football, 758 00:21:16,120 --> 00:21:17,939 usually more defensive teams, 759 00:21:17,940 --> 00:21:19,419 teams that are not going to be 760 00:21:19,420 --> 00:21:21,759 running down the pitch, 761 00:21:21,760 --> 00:21:22,859 kicking and screaming, trying to 762 00:21:22,860 --> 00:21:23,999 score a goal. 763 00:21:24,000 --> 00:21:26,019 Those teams that will be more 764 00:21:26,020 --> 00:21:27,739 designed to sit back, absorb 765 00:21:27,740 --> 00:21:30,099 pressure, and then hit when 766 00:21:30,100 --> 00:21:31,679 the time is right. 767 00:21:31,680 --> 00:21:33,539 Those teams could use 768 00:21:33,540 --> 00:21:35,539 this weather as somewhat 769 00:21:35,540 --> 00:21:36,539 of a... 770 00:21:36,540 --> 00:21:38,179 Almost home field advantage, if you 771 00:21:38,180 --> 00:21:39,919 will. The team that comes to mind 772 00:21:39,920 --> 00:21:41,359 that I think could spring a big 773 00:21:41,360 --> 00:21:43,699 surprise this year is Ecuador. 774 00:21:43,700 --> 00:21:45,519 They are extremely well drilled 775 00:21:45,520 --> 00:21:46,639 defensively. 776 00:21:46,640 --> 00:21:47,919 They're going to hit you on the 777 00:21:47,920 --> 00:21:49,159 counter. They're probably gonna get 778 00:21:49,160 --> 00:21:50,939 one or two opportunities to hurt you 779 00:21:50,940 --> 00:21:52,299 in a game and they're gonna take 780 00:21:52,300 --> 00:21:53,539 advantage of those. 781 00:21:53,540 --> 00:21:55,579 So I would keep an eye on Ecuador 782 00:21:55,580 --> 00:21:57,319 because the way they play the game 783 00:21:57,320 --> 00:21:59,139 is kind of built for this kind of 784 00:21:59,140 --> 00:22:01,179 heat and the war of attrition that 785 00:22:01,180 --> 00:22:02,019 happens from that. 786 00:22:02,020 --> 00:22:04,119 So that's a team that might surprise 787 00:22:04,120 --> 00:22:06,039 some folks, but ultimately only 788 00:22:06,040 --> 00:22:07,359 one team is going to come out on 789 00:22:07,360 --> 00:22:09,199 top. Who do you think right now, 790 00:22:09,200 --> 00:22:11,099 Juan, going into the World Cup, 791 00:22:11,100 --> 00:22:12,639 who do you expect to come out on the 792 00:22:12,640 --> 00:22:14,359 top in a few weeks? 793 00:22:14,360 --> 00:22:15,969 The decision is not as tough. 794 00:22:15,970 --> 00:22:17,949 Tough as you might think it is, 795 00:22:17,950 --> 00:22:19,069 in my opinion, at least. 796 00:22:19,070 --> 00:22:22,109 Uh, I can't look past Spain. 797 00:22:22,110 --> 00:22:24,569 Now they do carry one question, 798 00:22:24,570 --> 00:22:26,669 which is, uh, their star player, 799 00:22:26,670 --> 00:22:28,709 La Minha Mal, he got hurt in 800 00:22:28,710 --> 00:22:30,869 the sort of latter end of 801 00:22:30,870 --> 00:22:32,269 the Barcelona season. 802 00:22:32,270 --> 00:22:34,329 Uh, if he can come back fully 803 00:22:34,330 --> 00:22:36,289 healthy, there's nobody 804 00:22:36,290 --> 00:22:37,449 stopping Spain. 805 00:22:37,450 --> 00:22:39,269 Now, if she's dealing with a 806 00:22:39,270 --> 00:22:41,189 little bit of an injury still, 807 00:22:41,190 --> 00:22:43,189 I still think Spain is... 808 00:22:43,190 --> 00:22:45,089 The deepest team, the most talented 809 00:22:45,090 --> 00:22:46,789 team at the tournament, with or 810 00:22:46,790 --> 00:22:49,369 without Lamin Yamal at 100%, 811 00:22:49,370 --> 00:22:51,189 I would put the betting odds 812 00:22:51,190 --> 00:22:53,329 on Spain winning a 813 00:22:53,330 --> 00:22:55,499 second World Cup this year. 814 00:22:55,500 --> 00:22:56,959 Okay, once you've given us maybe a 815 00:22:56,960 --> 00:22:58,739 Dark Horse team to keep an eye on, 816 00:22:58,740 --> 00:23:00,279 is there a local connection from 817 00:23:00,280 --> 00:23:02,019 Austin FC that we maybe can just 818 00:23:02,020 --> 00:23:04,009 root behind a local guy? 819 00:23:04,010 --> 00:23:05,989 Yes, Jaden Nelson, the 820 00:23:05,990 --> 00:23:07,889 winger for Austin FC, 821 00:23:07,890 --> 00:23:09,889 was a very late addition 822 00:23:09,890 --> 00:23:12,209 to the Canadian national team. 823 00:23:12,210 --> 00:23:13,689 He's taking the spot of someone 824 00:23:13,690 --> 00:23:15,069 who's unfortunately not available 825 00:23:15,070 --> 00:23:16,929 due to injury, which does 826 00:23:16,930 --> 00:23:18,569 tend to happen right around the time 827 00:23:18,570 --> 00:23:20,189 these squads start to come out. 828 00:23:20,190 --> 00:23:21,789 There's preparation friendlies and 829 00:23:21,790 --> 00:23:23,509 some folks will pick up some knocks. 830 00:23:23,510 --> 00:23:24,949 Some folks, it costs them their 831 00:23:24,950 --> 00:23:26,709 tournament, but he gets a benefit 832 00:23:26,710 --> 00:23:28,629 from that and make his 833 00:23:28,630 --> 00:23:30,449 debut for the Canadian National Team 834 00:23:30,450 --> 00:23:31,409 at the World Cup. 835 00:23:31,410 --> 00:23:32,549 He's already played for the Canadian 836 00:23:32,550 --> 00:23:33,499 national team. 837 00:23:33,500 --> 00:23:35,479 This is just another feather in his 838 00:23:35,480 --> 00:23:37,499 cap that he gets to say he did it at 839 00:23:37,500 --> 00:23:38,759 the biggest international tournament 840 00:23:38,760 --> 00:23:39,369 there is. 841 00:23:39,370 --> 00:23:41,489 That is Juan Diego Garcia, 842 00:23:41,490 --> 00:23:43,209 he is a host of the Vamos Verde 843 00:23:43,210 --> 00:23:44,809 podcast, and they're gonna be doing 844 00:23:44,810 --> 00:23:46,209 some special things throughout the 845 00:23:46,210 --> 00:23:47,989 World Cup, so be sure to listen to 846 00:23:47,990 --> 00:23:50,009 Vamos Verdes wherever you get your 847 00:23:50,010 --> 00:23:51,089 shows, Juan. 848 00:23:51,090 --> 00:23:52,209 Thank you very much and enjoy the 849 00:23:52,210 --> 00:23:53,889 games. You always flatter me, Jerry, 850 00:23:53,890 --> 00:23:55,389 thank you. 851 00:23:55,390 --> 00:23:57,229 And that is it for today's 852 00:23:57,230 --> 00:23:58,309 show. Thank you for spending some 853 00:23:58,310 --> 00:23:59,809 time with us. We're gonna have links 854 00:23:59,810 --> 00:24:01,369 to the stories we shared with you 855 00:24:01,370 --> 00:24:03,509 today in the podcast show notes and 856 00:24:03,510 --> 00:24:06,009 at kut.org 857 00:24:06,010 --> 00:24:07,749 slash signal. 858 00:24:07,750 --> 00:24:09,349 Casey Cheek is our technical 859 00:24:09,350 --> 00:24:11,109 director, Alexandra Hart is our 860 00:24:11,110 --> 00:24:13,209 producer, and Kristin Cabrera is 861 00:24:13,210 --> 00:24:14,789 our managing producer. 862 00:24:14,790 --> 00:24:16,409 I'm your host, Jerry Kihannel. 863 00:24:16,410 --> 00:24:17,609 We'll talk to you tomorrow.