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11 Midori Sour

Who is Danell Taylor?

Danell is one of the nicest and hardest working people we've had the pleasure of meeting! He truly seeks to help support small businesses in the community, and we were ecstatic to have him on the show sharing his story. Listen in to get his perspective on social media and a bit of background on how it all started. 

Midori Sour 


  • 1 ounce Midori
  • 1 ounce vodka
  • 1/2 ounce lemon juice, freshly squeezed
  • 1/2 ounce lime juice, freshly squeezed
  • Club soda, to top
  • Garnish: lemon wheel (optional)

Our guest Danell loves a good Midori Sour! It's a fun looking and tasting cocktail with a nice sweet and sour finish. This is a super simple cocktail and we encourage you to use the highest quality spirits and ingredients you can. 

  1. Pour Midori, your favorite vodka and lemon and lime juices to a glass of your choice filled with ice. 
  2. Stir until combined, and top with soda water.
  3. Garnish with a lemon wheel if you're feeling fancy. 


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Episode Transcript


Rich:              Okay. I'm going to ruin this now, but I was going to say, "Catelin, why don't you start this time?" But I started, so maybe next time.

Catelin:         All right. Here we are. We're back.

Rich:              Hey. We are. This is a fun one.

Catelin:         I agree. I agree.

Rich:              So, it is definitely marketing-related, talking about influencers and content creators. But not one of us, not one of our employees.

Catelin:         I also think it's a little bit more nitty-gritty marketing. We are very process and pretty... And process is the only word that I can think of, but just by the book a little bit. And Danell is a little bit more boot-strappy. He's scrappy and working really hard, but bringing a very specific kind of joy and work to what he's doing in Omaha.

Rich:              So, to be super specific, Danell Taylor is our guest today. He's also known as the Omaha Fattie and Small Guy Productions. And he talks quite a bit about how he launched both of those, how Small Guy Productions came to be, his pivot during COVID.

Catelin:         It's a really great story.

Rich:              It's an amazing story, to the point where I think we might have gotten two episodes out of this one again.

Catelin:         We got a little chatty.

Rich:              We did. It went almost an hour.

Catelin:         And really, it was a really heartwarming discussion. I wasn't ready for it to be done. So, Danell, come back anytime.

Rich:              I'm sure he would come back, and we can always meet him for dinner somewhere.

Catelin:         Would be a dream. Oh, my gosh.

Rich:              Absolutely. And he has his own podcast, which I had the privilege of being on a few weeks ago.

Catelin:         I'm very jealous. I'm very jealous. It's not really a secret.

Rich:              If you just email him, you can absolutely be on it.

Catelin:         Hi. I don't live in Omaha and I'm not familiar with the majority of the restaurants that you talk about. But I have many opinions and a lot of enthusiasm. Consider this my audition video.

Rich:              Here's the take for Danell, though. So, I'm going to visit Omaha.

Catelin:         There you go.

Rich:              What are my must-eats?

Catelin:         I'm bringing my toddler to the zoo.

Rich:              Or my best visits. Because this podcast isn't just about food. It's called What's Up Omaha.

Catelin:         That's true. That's true. That's true.

Rich:              And he does... Sometimes it's just his experience, sometimes it's food and things around Omaha. But coincidentally, he's also now a cohost on the Faturday Omaha podcast.

Catelin:         I know.

Rich:              Which makes me super jealous. I listen to those guys. And oh, my God, I love it. So much fun.

Catelin:         Because they're the ones that... They go to the restaurant, but they don't talk about the food at the restaurant. Is it that one?

Rich:              Yeah. So, I think they've changed up the format a little bit. I feel like they record while eating now, but I'm not 100% on that. I feel like he mentioned something about that. So, the original podcast... Because now they're also on public radio, which is wild.

Catelin:         Oh, my. Also my dream. Wow.

Rich:              I know. I know. But they would go eat at the restaurant, two or three guys, and they wouldn't talk the whole time about the food or anything. They'd talk about other stuff. But you couldn't mention whether you liked the food, didn't like the food, service, atmosphere, anything. And then, immediately after eating, they would go to their studio and record-

Catelin:         The review.

Rich:              ... their thoughts, fresh. And so, they didn't taint each other. You got conflicting opinions. It was really interesting. It was an interesting format. You also got the... I have meat sweats, I ate too much, occasionally.

Catelin:         I would also like to submit that we are not eating enough snacks while we record, if that's the format.

Rich:              I feel like the noise would be a problem though, because we do have good microphones. I'm being very careful, setting down my beverage because I'm in a loud room.

Catelin:         Speaking of beverage, Danell told us that his favorite cocktail is a Midori Sour, or more recently, a Crown Apple with Squirt.

Rich:              Correct.

Catelin:         And knowing that it's... My dad really loves Crown Peach, so it was a cute little like, "Hey, dad, that's sweet."

Rich:              And since Crown Apple with Squirt... The recipe is right there in the name. You get some Squirt, you put some Crown Apple in it. Our recipe's going to be the Midori Sour. And it goes a little bit beyond just Midori and sour juice.

Catelin:         Sour mix.

Rich:              Or what was the one we did in college? It was Squirt. Midori and Squirt. Squirt was our sour.

Catelin:         So, you're right there. It's the same.

Rich:              But the actual cocktail is a little different. Do you want to walk us through it or should I walk us through it?

Catelin:         I would love to. An ounce of Midori, an ounce of vodka, half an ounce of lemon juice, preferably freshly squeezed, because we're boujee like that. Another half ounce of lime juice, similarly, freshly squeezed. And then top with a little club soda. And you can garnish with a lemon wheel if you feel really extra. But I haven't...

Rich:              Or you can do what we did in our house. And we actually sliced fruit before it went bad. But you know you got that... You're like, "This is not going to last to do..." Sliced it and then dried it in the toaster oven. And so, we have these...

Catelin:         Like Christmas, they're so pretty.

Rich:              But we use them to garnish drinks. So, we have a whole bucket of blood oranges in the freezer...

Catelin:         Of course, you do.

Rich:              That are dried, because I mean, you can only do so much with blood oranges.

Catelin:         That's correct.

Rich:              And I think, correct me if I'm wrong, but a half ounce of lemon juice, half ounce of lime juice... That's probably half a lemon and half a lime, right? To get a half ounce?

Catelin:         Depends on your lemons and limes.

Rich:              True.

Catelin:         I think... Where we typically source our limes in Sioux City, they're tiny. And so, it's like three limes for one drink. So, that's the importance of measurement here.

Rich:              All right. So, for my lemons and limes, it's a half a lemon or half a lime generally, but your results may vary. So, definitely...

Catelin:         Correct. Use a jigger.

Rich:              Check that out.

Catelin:         Yes.

Rich:              And I think what's great about this one is it follows that traditional cocktail piece of an ounce, an ounce, an ounce. Like that recipe that just... You hit a lot where it's even parts.

Catelin:         Yes.

Rich:              Really beautiful.

Catelin:         It's more batchable. Cheers.

Rich:              So, a little bit more about Danell because... And we won't go too long because the episode is plenty long on its own. I did know... So, when he does these live streams and meetups, and he used to do all this stuff in person, he collabs with some really fun places and it was really great for me going through his list and being like, "Oh, that's in my neighborhood."

Catelin:         I know them.

Rich:              "I know them, I know them." So, I'm just going to hit a few that are my favorites.

Catelin:         Yes.

Rich:              So, PappaRoti is in my neighborhood. They are amazing little... Mostly desserty buns, I believe they have a couple that are savory, but a really good thing to hit. Coincidentally, they hit me up on Instagram for a free one and I still haven't gone to collect it yet.

Catelin:         Get your free breads.

Rich:              I know. I know. I know. I'm in the neighborhood.

Catelin:         What are you doing?

Rich:              Then Astoria Biryani, which we recently discovered. So, we get biryani from a couple of places. Astoria is now our go-to, which is great. Recommended to us by someone native to that food, native to that culture. I'll just... And then another one that's hilarious for me is Elevated Aspect Cold Brew. So, they actually have a brewery now where they're doing beer, I believe. And that's where we get our cold brew for our kegerator at home. It's Elevated Aspect. We have them fill a keg for us and we put it in our kegerator and we have cold brew all summer. So, good job, Danell, on picking the right businesses.

Catelin:         Right? Or is it you picked... Did he...

Rich:              I think we both did.

Catelin:         Or did he pick well?

Rich:              We both did.

Catelin:         Or are those people just like, "They're so great that everyone should know about it and everyone picks well."

Rich:              I think all of the above. I think we both picked well, I vote with my dollars at those. And there's plenty of other ones that he works with and he talks about some of those in the episode as well. But it was nice for me that those were my... I'm like, "Oh, I know these. I love these. These are great. All right."

Catelin:         I feel like the list is getting longer, of places I have to try.

Rich:              It is. And I've actually found a list. I think, was it The Eater who did it or somebody. It was like the 21 places you must eat in Omaha. And I was like, "Oh, I've got these." I've only eaten at like five. And so I'm like, "Oh, man. So, now my list is even bigger." But I can send it you.

Catelin:         You've got to get into it.

Rich:              I think Zach has it, too. I see him nodding. Not that Zach's a foodie at all.

Catelin:         I know. I love it.

Rich:              So good.

Catelin:         All right, well let's get to it, I think.

Rich:              Let's just... We'll shut up.

Catelin:         Dive in.

Rich:              And we'll get to Danell. So, enjoy.

Catelin:         We're back. Danell.

Danell:          Yes.

Catelin:         We thank you so much for being here. Hi, I'm Catelin

Danell:          Hello. Nice to meet you. Virtually.

Catelin:         Right? It feels like this is how you meet people now where it's like, "No, we've met." That's the end. It doesn't have to be actual physical human contact.

Danell:          Or it used to be this or with a mask on and you didn't really know how people looked.

Catelin:         I just recognize people just by their eyebrows.

Rich:              It's just all those people who have really horrible mouths, but really beautiful eyes.

Danell:          Someone was just saying that the other day.

Rich:              They're just screwed now. Masking was the perfect time. But imagine if you got into a relationship and then you get somewhere and they take their mask off and you're like, "Oh, God. I hate you." I couldn't do it. Your lips are funky.

Danell:          I was giving blood last week and the lady who was drawing the blood was the one that was saying that. She was like, "Yeah, you know, would be at the grocery store or something and someone would have really pretty eyes. And then they take the mask off and you're like, 'Oh.'"

Catelin:         Just kidding. I got to go.

Rich:              The rest of you is crazy.

Catelin:         I had a baby in September of 2020 and I have never seen the bottom half of her pediatrician's face.

Danell:          Oh, man.

Catelin:         He was the fourth person that she'd met. And I've never seen the bottom half of his face for the whole... She'll be two in two weeks.

Danell:          The pandemic's so crazy. Or you would see someone that you would know, but you had never seen them with the mask on before. And they would look at you like you're supposed to know who they are and you're like, "Oh..." Then they'd have to pull down their mask like, "It's me."

Catelin:         It's like Scooby-Doo where they peel off the... Except no one is the villain. I guess I don't know who you're running into at the grocery store. Maybe they're the villain. I don't know. But it was just like, "Oh, hello."

Danell:          It's so crazy. I'm glad we're at least coming back a little bit.

Rich:              We're getting there. It seems to be more normal. I guess that BA.5 variant didn't peak as high as everybody thought. It was just sort of a [inaudible 00:11:06]. And that was really good news for people. Because they're like, "Okay, maybe we're going to settle into this."

Catelin:         It's like two toes instead of one toe out. It still feels really weird to go places, but...

Danell:          It does. And I work at an assisted living place and we still have to wear masks all the time.

Catelin:         Oh, my God.

Danell:          It's crazy there. They have to go on quarantine if anyone comes down with Covid, and they're restricted to their rooms and it's crazy. Or their apartments. Sorry, they call them apartments.

Catelin:         Because it's the kitchenette style as opposed to dining hall thing.

Rich:              That assisted thing. Okay. So, that's what you do for your day job, right?

Danell:          Yes.

Rich:              You got a couple of not day jobs. Tell us a bit about that.

Catelin:         I just want to say really quickly, they must super appreciate your personality. Already after the three, eight minutes that we've been here, I'm like, I bet you are the most popular man at the assisted living facilities. It's just like [inaudible 00:12:02]

Danell:          Oh, man.

Catelin:         Mr. America.

Danell:          You know what, they do love me. It's crazy. I said that...

Catelin:         That is correct.

Rich:              Ladies and gentlemen. He's humble too.

Danell:          No, I said that to my wife. I go, "Mitsy, these people at the assisted living place love me." She's like, "Well, why wouldn't they?" And I'm like, "What do you mean?" And she's like, "People usually tend to like you." And I'm like...

Catelin:         You are a nice guy.

Danell:          Well, I'm like, "You've never said anything like that to me before. I didn't know."

Rich:              She's like, "Well, I'm with you and I haven't left yet."

Catelin:         How long have you been married? Living with you for a prolonged amount of time when you should've known, I feel.

Danell:          Well, I guess it's just a given. It goes unspoken.

Rich:              And it's nice to hear that every once in a while. [inaudible 00:12:49]

Danell:          It is. I was just like, "Huh? Wait, wait, wait. Say that again."

Catelin:         All of the significant others that may be listening, this is your sign to just go give some appreciation to your partner and just be like, "Hey, I know we've been doing this for a minute. This is..."

Rich:              They'd be prepared for the, "What did you do?"

Catelin:         What did you break?

Danell:          Right.

Rich:              What did you break?

Catelin:         How much money did you spend?

Danell:          Right. It's funny, I had been at the store and I was looking at some flowers and I was like, "I should get some flowers for her." And then I can only envision her reaction when I give them to her. She's going to be like, like you said, "What did you do?" No. No.

Rich:              We get flowers just for the house though, because it's just nice. Especially in the winter, we do it more. We'll get flowers from Costco or wherever we're shopping that has cheap flowers. Trader Joe's has them, all that. Just having that little bouquet of flowers on your dining room table.

Catelin:         Special.

Rich:              It just makes the whole place brighter.

Danell:          That's something to try. Back when I used to work in the office, they used to have those desk lights. They're like, "Yeah, I know it's winter outside, but turn this light on and all will be perfect."

Catelin:         Your seasonal affective disorder is cured.

Rich:              Yes. The sunshine on your desk.

Danell:          Don't go into depression because you haven't seen the sun.

Catelin:         Oh, my God. The sun is up at, what, 8:00 in the morning and down by 3:30. You're like, "Well, I guess this is it."

Danell:          When I came to work it was dark and when I'm leaving it's dark.

Catelin:         I know. So many tangents. This is so easy and lovely. I do want you to tell us... Me, mostly, about you and your background and how you got here.

Danell:          Well, as you said, I'm the most loved person at the assisted living facility. No, that's what I want everyone to know first off. No. Small Guy Promotions. That was the root, the base of it all. Small Guy Promotions is what I started back in 2013. And it was one of those things where I had never wanted to run a business. That wasn't what I could see myself doing. I was like, "That's crazy." But my dad passed in 2012 pretty suddenly. And when he had passed, I was just like, "Oh man, life is short. You never know when you're going to go. Why am I not doing anything that I love to do?" I had my wife and my kids and stuff, but it was different. I wasn't fulfilled at my job and what I was doing for 40 hours a week. And I knew a bunch of people.

Danell:          It happened before I even had the business idea. I would run into people again at the grocery store or wherever, and it would be people that I used to go to high school with or that I worked at a previous employer with. And they would have branched out on their own and had a business. And I would always say, "Well, hey, do you have a business card? If you do, let me have it. And if I ever run into someone who is looking for a service, I'll make sure to pass on."

Catelin:         You're the connector.

Danell:          So, that was always a thing. And that was, again, just something that came along naturally. Didn't have a plan when I was doing that, aside from connecting people. And that's one of my top five strengths, is being a connector.

Catelin:         It's such a skill. It's not even... You don't want to be the guy. You want to be the guy that has a guy. Because you're just a helper.

Danell:          Yep. And so, that's what happened. I was like, "I know a lot of people who have their own businesses." And then I was... 2013, I was, of course, younger. So, I was in the music scene a little bit here in Omaha and I was going to music shows and I always thought, "It would be nicer if there was more people here in the crowd." Or I would go to a restaurant and a couple of months after it had opened, or a couple years after it had opened, it would be closed. And I was like, "Man, it would be nice if I could do something to try to help keep these doors open or keep people coming out to these events and just promote people." And I said, "Well, I don't know anything about promotions, but let start a promotions business."

Catelin:         Figure it out.

Danell:          And that's where it started. And a big proponent of supporting local and shopping local whenever I can.

Catelin:         Yes.

Danell:          And it started from me doing that and I was doing the in-person events, and then I started doing business or community expos every quarter where small businesses could come up. It'd be like a craft show. We would have direct sales.

Catelin:         That's a ton of work, dude. [inaudible 00:17:37]

Danell:          Ton of work. And it was just me. Always just me.

Catelin:         Oh, my gosh.

Danell:          So, Covid was kind of a blessing in disguise for me because it was like, maybe I don't need to do in-person events anymore. Maybe I can transition to doing stuff more behind the scenes. I've always... For a few years I've helped doing social media for a couple of small businesses and I just always tell them like, "If you think you can't learn how to do it, you don't want to do it or you don't have time, then I can help you with that. I'm not going to be, I'm not a graphic designer or anything like that, but if you just want content... I can get a photographer to come and take photos of your food and then I can make posts for you across whatever platforms you would like, we can do that. That's easy enough. But I don't do any SEO or any of that stuff."

Catelin:         We get help with that. You got a guy now. You got a guy for SEO now. A whole team of guys.

Rich:              It's really funny. So, when I lived in San Diego, we had a friend who owned a bistro and his food pictures just were horrible. They were just awful. And so, they were six blocks from my house and they had an amazing wine selection. And so, I was like, "Great food." He's from the Midwest. Actually, he's from Omaha. His mom lives here. His brother is one of the owners of PITCH.

Danell:          Oh, nice.

Rich:              So, shout out to Dean and Mark. So, I went up with my camera and was like, "I want to take pictures of your food." And he's like, "I don't have time for that." And I'm like, "No, no, no. We can do this in three seconds. If you set it on the corner of this wood butcher block before it goes out of the kitchen, I'll snap it. And then you take it out. It won't even cool off." And he's like, "That's not how food pictures are supposed to work. You're supposed to style them and do this and use fake things in place of ice cream."

Rich:              And I'm like, "But you don't have to. I mean, we can get really great pictures just doing this." And it was so much fun for him, really eye-opening to be like, "Oh, this can be affordable." We just did... He would make every dish on the new menu, we'd invite all the regulars and friends over and we would sell them for half price. So, we'd be like, "You're going to pay half price, but you don't get to pick what you get. It's going to be one of these things off the menu. You can shuffle it around to somebody else or switch and swap or whatever."

Catelin:         This is brilliant.

Rich:              And then I would just go for an hour-ish and shoot 20 dishes coming out. Everybody gets half priced food. And I was just like, "This is amazing." And then I get to eat whatever the last dish is that comes out.

Danell:          That's a great idea. See, I'm fat. So, I was just taking my family out and we just order food, multiple dishes for ourselves and then we take photos of those.

Catelin:         That's still smart.

Danell:          I've done that before.

Catelin:         I do want to ask, on the topic of eating local, I need to know the best Midori Sour that you've ever had in Omaha.

Danell:          Man, it's been a while. I was telling Zach I haven't had one in a long time. But you remember Fox and Hound?

Rich:              Before they tore her down. That was right by my house.

Danell:          That's one of the places that I would enjoy a Midori Sour with a melon ball or something like that. But...

Rich:              That takes me back.

Rich:              Because I was here... I think we talked about this maybe on your show when I was on, but I lived here in the '90s, the late '90s. Or as somebody had said the other day, the late 1900s.

Catelin:         That's the year of my birth.

Rich:              But we would go there... That was the after work happy hour place. You would go to the Fox and Hound and it was fun. And then... I live right out by there.

Danell:          Oh, nice.

Rich:              And watched it get torn down in that Menards parking lot. And I was like, "No."

Catelin:         Heartbreaking.

Danell:          Man. It was a nice little chill spot. Sports bar feel to it. Or you could actually... I know I went on a date there once before and I think there was... I can't remember, it might have been Big Brothers, Big Sisters or something. We did an event where they would come and haul you off to jail. Like, jail. I can't remember what organization it was, but you got donations and that was how you got out of jail.

Catelin:         They do that here, too. They do it in Sioux City, too. Is it the ALS Foundation or something? That's what's bubbling up for me. But that's neither here nor there.

Danell:          There's so many places that I've volunteered for over the years and this was back in... Man, probably 2004 or something like that. So, it's been a while. I can't even remember. So, that's probably the... For that. Oh, I guess I didn't tell Zach, I do like a good margarita.

Catelin:         Yes.

Danell:          That's one thing, too, that's really good.

Catelin:         Okay.

Danell:          El Vallarta is one of the places that we go for, the one in La Vista. Mondays they have a special where it's like you buy one, get one for a dollar. So, it's like...

Catelin:         I'm sorry.

Rich:              I'm going to... Let me just write that down.

Catelin:         Just like, [inaudible 00:22:35]

Danell:          And too, that's another plus. I made a video the last time I got a margarita from there because I'm like, that's the best thing to come from Covid, is to-go alcohol.

Rich:              Oh, God, yes.

Danell:          Man.

Rich:              Love it.

Danell:          We should have been doing that.

Rich:              And I'm so glad. I think that it's the governors. Because I think Iowa and Nebraska, both governors signed that into law. Legislatures passed, so that's good.

Catelin:         I got it to go, Mark, a month ago.

Rich:              And I think if they hadn't done that, there would've been mass revolt. One, the businesses really need it because I can try to recreate my favorite cocktail from a bar or a restaurant, but I'm not going to do it quite right.

Danell:          No.

Rich:              But if they can sell it to me in a bottle or a jar or a cup with a lid over it.

Danell:          Or a pouch.

Rich:              The pouches are foam.

Catelin:         Little adult Capri Sun.

Danell:          Absolutely. I'm like, "You got me. Sold."

Rich:              We have a box of 200 of... Oh, no, a hundred of those. We've used, I think, twenty...

Catelin:         That's right. You were like, "Oh, we bought pouches."

Rich:              For the pool.

Catelin:         I'm like, "For what?

Rich:              Oh, they're great for the pool, though. So, we pre-filled them with rum punch in one. That could be a drink later on for one of our episodes. And the other one was... It was supposed to be Mai Tais, but we were out of... We didn't have enough of the almondy syrup, the orgeat.

Catelin:         Orgeat.

Rich:              Orgeat.

Catelin:         Orgeat.

Rich:              And so, Brian made something else, I don't know what it was. But we just basically poured them in pouches, stuck a straw through the top of it and then threw them all into a cooler, threw ice on top of it and took them to the pool.

Danell:          There you go.

Rich:              No glass, no break. Super drinky.

Catelin:         Nobody needs to know.

Danell:          I dig that. What you sipping on? Oh, just a Capri Sun.

Catelin:         It's just my juice box. Don't mind me.

Rich:              Just a Capri Sun. Thank you.

Danell:          I like it.

Rich:              So, I think we need to jump in a little bit to what you do.

Catelin:         Right? This is delightful.

Rich:              So, let's talk about your latest gig. You have joined the permanent crew on Faturday Omaha, right?

Danell:          Yes. Yes. So, Dave and I have talked for years. There was a couple years ago where he did a year in review and he reached out and said, "Hey, can you do a 32nd to 62nd little spot? Just a year. A wrap up. A wrap up for the year." And so, I did that. And I had been a fan of them because I just fell into being a food blogger. It just was the thing that happened. I was already taking pictures. It wasn't just the food, but I might go buy a new shirt at a place and I would take a picture of it out front or something, or I'd make a short video and say, "Hey, go to this place." But then people just really love the food stuff. So, I started listening to other people like Dan Hopping and Faturday. Those were things that got me through my workday.

Danell:          I would just listen to the podcast or whatever. And then... Again, we had never even met either. It was just through social, through email, back and forth. And we were talking and we actually met last year at Curry in a Hurry when Randy Santel came to town. I don't know if you guys know who that is, but... Food challenger. He goes all over the country doing food challenges and he's a big YouTube hit.

Catelin:         Cool.

Danell:          So, he came here and he was here for a week and every day he did a different food challenge. And so, he was at Curry in a Hurry, Faturday was there...

Catelin:         When you say food challenge, I just want to clarify, he's... Like hot dog eating contests or eat the spiciest things?

Danell:          No, no, not competitive eating. Not competitive eating, but local restaurants that have a challenge. So, you have to finish this. [inaudible 00:26:18]

Rich:              When you take a package of rolls and they cut it in half.

Catelin:         Thank you. Yes. Exactly.

Rich:              [inaudible 00:26:25] on it. And if you eat it all in one sitting, you get a T-shirt and your name on the wall and they'll call an ambulance if you need it.

Danell:          Yes, Yes, yes.

Catelin:         Thank you.

Danell:          So, he did the first challenge for Curry in a Hurry and it was like seven or eight different menu items, I don't even know. And he smashed it all. But Faturday was there, they had set up and they were covering the event and that's when I first met them. Well, I already knew one of the guys, Sam, because when I was putting on music shows, I did a Halloween event and he won the costume contest. So, I knew him, but I didn't know Dave and TJ. But it was a perfect fit. Also, last year for Taste of Omaha, Sam and TJ couldn't make it to Taste of Omaha. And Dave was like, "Hey man, would you like to fill in as a guest host for the show as we're covering Taste of Omaha?" And I was like, "Uh, yeah."

Catelin:         Don't threaten me with a good time.

Rich:              You want me to eat and talk about it? Yes, please.

Danell:          Dude. And we met there and like you said, it was just a real chill time and we vibed really well. And we had similar perspectives on food and our goals and what we want for the local community, the food community, and how we could try to help in the future and move things forward. But Faturday all the way, we're on 91.5 every Saturday at [inaudible 00:27:54] PM. K-I-O-F [inaudible 00:27:56] and then the podcast comes out every Tuesday at 12:00 AM, midnight. So...

Catelin:         That's awesome.

Rich:              Interesting. To 12:00 AM. We did some research and ours comes out at 4:00 AM on Thursdays.

Danell:          Nice.

Rich:              Because we read that Tuesday, Thursday, and Wednesday, in that order, are the best days to launch. And then midnight's probably good because some of those services lag, but getting it out there before people wake up on that day...

Catelin:         On the drive.

Rich:              You're top of the list if they're opening their Spotify or their Apple Music or whatever. So, that's kind of what we've been doing, though we've still got... And just a shout out to Pandora, who still has not approved us. It's been eight weeks.

Catelin:         We're real.

Rich:              And now they're going through a system upgrade, so they'll be able to get through their backlog when they're done. So, don't listen. You're not listening to us on Pandora if you're listening to this, just FYI.

Catelin:         I don't want to be callous, but who's using Pandora?

Rich:              I don't know.

Danell:          Oh, man. I haven't used it for years.

Rich:              Oh wait, doesn't somebody in your office use Pandora because they have all their stuff in it? I feel like there's somebody I know who uses it.

Catelin:         None of our staff is old enough for Pandora.

Rich:              That's probably true.

Catelin:         Besides you and I.

Rich:              It would be you, if anybody.

Danell:          I haven't even heard that word for a while.

Rich:              I know. I know.

Catelin:         Right? Are you talking about that box? Is that what you mean?

Rich:              They're big though. Because it's Pandora, SoundCloud, Sirius XM... All that is one company now. So, they're a huge network. But anyway, so you can hear us everywhere else though. So, we're all good.

Danell:          Yes.

Catelin:         Wherever you get your podcast, unless it's Pandora.

Rich:              Yes. One of Caitlyn's least favorite phrases is, "Listen to us on Apple podcasts, or wherever you get your podcasts."

Catelin:         It just comes from the cloud, just wherever it comes from. You don't need me to tell you the name brand of the place to find us.

Danell:          Right. Right.

Rich:              So, if you think... Wherever you watch your TV. Like, what? No.

Catelin:         In your car or your living room.

Danell:          I find myself saying, "Available wherever podcasts are available."

Catelin:         Wherever podcasts are sold or what? It's too much.

Rich:              It's on that thing in your pocket or your car. Or wherever.

Catelin:         It's like the vernacular has not caught up with the technology. We're too far ahead.

Danell:          Yes.

Catelin:         We got to change our language.

Danell:          And I would tell you what, the coolest thing is when you go and ask Alexa, "Alexa, play the What's up Omaha podcast."

Catelin:         And then she's going to be like, [inaudible 00:30:26]

Danell:          The first time I did that I was like, "Ah, that's wonderful."

Catelin:         I bet. That's amazing. It's probably really cool to say, too, about yourself. Do you have a hard time listening to your own stuff?

Danell:          So, let me tell you, I am the biggest fan of me. [inaudible 00:30:44] that the other day.

Rich:              Yes.

Danell:          I don't always listen to my stuff, but there's a lot of time... And not even just verbally, but sometimes when I write something, I go back. Even though I read it 10 times, I go back and read it again. And I don't know why, but I could make a post on Facebook and I might have done it a day ago and I'll just go back and read it. Every time someone hits the like or comment or something, I'll go back and read my comment and I don't know why I do it.

Catelin:         I did a good job.

Danell:          It's not even that, I just read what I wrote again. Probably because I make a lot of mistakes when I... Because I'm in such a rush and I don't spell check. I don't know.

Rich:              I don't spell check my Twitter. It's like, if you expect me to spell check my Twitter, then just go follow somebody else.

Catelin:         Typos are like my, "Ugh, this gives me such anxiety."

Rich:              But on Twitter, it's a little bit...

Catelin:         It is a little bit...

Rich:              From a person. From a brand on Twitter, then you should check that stuff.

Danell:          I gave people a heart attack. I think it was last week on Facebook...

Catelin:         That's it for part one of our special episode with Danell. Stay tuned for part two. Thanks for listening. We're so glad you're here.

Rich:              That's it for another episode of Cocktails, Tangents and Answers.

Catelin:         We hope it was as much fun to listen to as it was to make.

Rich:              You can find me on Twitter or Instagram at @richmackey. I try not to make it too difficult. It's just my name. And you can find our agency at Antidote underscore 71. That's A-N-T-I-D-O-T-E, underscore 71 on Twitter and Instagram as well.

Catelin:         And you can find me at home sipping a craft cocktail prepared by my in-home bartender. It's my husband.

Rich:              We'll be back with another episode every other week and a whole new cocktail recipe, plenty more tangents and, of course, answers to those pressing marketing questions.

Catelin:         And if you'd like to send us a question, you can go to to send us an email.

Rich:              Or you can call our hotline at (402) 718-9971 and leave us a voicemail. Your questions might be used for future episodes of the podcast.

Catelin:         For now, like and subscribe and tune in next time.