2 chapters across the catalog
John C. Dvorak and Adam Curry open the program discussing a vintage menu from the Grand Central Station Oyster Bar dated December 18, 2002. Dvorak describes his hobby of archiving old restaurant menus and the challenges of maintaining a complete collection in mint condition. The hosts compare historical food prices to modern inflation, noting the steep cost of a jumbo gulf shrimp cocktail.
Microphone Maintenance and the French Kale Movement
Technical issues persist as a host struggles with a new microphone, leading to a warning against blowing into diaphragms. The conversation shifts to a story about a woman attempting to introduce kale into French culture. The hosts express strong distaste for the vegetable, dismissing it as a "bill of goods" sold to vegans despite its poor flavor.
