Say Hey to our New Co-Host, Amy Traverso – Leite’s Culinaria

David welcomes Amy Traverso as the brand new co-host of the podcast Speaking with My Mouth Full. Seize your earbuds and hear as they usher in season three collectively.

Observe on Apple | Spotify | Stitcher | Amazon | Google | iHeart | TuneIn

☞ In case you like what you hear and wish to help us, even $1 will assist! Thanks.

Powered by RedCircle

Chat with us

Chat with Us Button

Have a cooking query, question, or quagmire you’d like Amy and David to reply? Click on that big-mouth button to the correct to go away us a recorded message. Simply enter your title and e mail deal with, press report, and speak away. We’ll undoubtedly get again to you. And who is aware of? Possibly you’ll be featured on the present!


David Leite: Hey, everyone. That is David Leite. And welcome again to what’s, I suppose it could be the third iteration of Speaking With My Mouth Full, and that’s simply proof that you could’t hold a superb podcast down. And so we’re calling this season three, for lack of a greater time period, if you’ll. And whereas some issues have modified round right here, some issues have stayed the identical. I’m nonetheless the one that you love co-host, and Adam Clairmont of Overit Studios continues to be our engineer. However, Adam, some issues have modified with you, proper? There are some attention-grabbing issues which have occurred in your profession.

Adam Clairmont
Adam within the studio
: Overit Studios

Adam Clairmont: Oh, have they? Inform me?

David: Can I inform them, please? I actually need to inform them.

Adam: I don’t assume I may cease you. Go for it.

David: All proper. Nicely, I suppose it’s my podcast. You’ll be able to’t!

Adam: That’s proper.

David: Since we final acquired collectively, Adam has been connected to 2, depend them, TWO movies that have been nominated for Academy Awards for Finest Image. Nightmare Alley, which I loved to a level, and the winner of the 2022 Awards for Finest Image, CODA. Congratulations on that. We’re not worthy, Adam. We’re not worthy to be in the identical room with you.

Movie Posters of CODA and Nightmare Alley

Adam: No, you might be, you might be.

David: And so congratulations on that, my good friend.

Adam: Thanks.

David: However the true information, the information that trumps something to do with the Academy Awards is I’ve–

Amy Traverso: Can something trump an Academy Award?

David: You simply heard, I’ve a brand new co-host! Now, our pricey Renee Schettler has moved on to greener pastures, and all of us want her effectively in her newer endeavors. Renee, for those who’re listening to this, thanks for all these years of sitting beside me on this podcast and being an amazing co-host. However anyway, my new co-host is the at all times beautiful, the at all times charming, the at all times informative, could I’ve a drum roll, please. Amy Traverso!

Amy: Hey.

David: Welcome! Welcome to this present, Amy.

Amy: The at all times perky Amy Traverso.

David: The at all times perky Amy. Sure, you might be. And also you’re at all times laughing. You might have such an infectious chuckle. Have you learnt that?

Amy: I’ve been informed that I’ve a superb chuckle, and I’ve my mother’s chuckle. So, I’m glad I’ve her chuckle.

David: It’s a jolly chuckle.

Amy Traverso and her husband, Scott
Amy and her husband, Scott
: Amy Traverso

Amy: Oh God! Now I really feel self-conscious about laughing.

David: For these six people who find themselves listening who don’t know who you might be–

Amy: Oh.

David: … why don’t you inform our listeners a bit about your self?

Amy: Nicely, good day, I’m Amy Traverso. I’ve been a meals author for some time now. And I believe I’ve the perfect job on the planet. I co-host a public tv present that we produce with WGBH. It’s known as Weekends with Yankee, and it’s a New England journey and life-style present. However the “Yankee” refers to my main job, which is the perfect job. I’m the senior meals editor at Yankee journal, which a few of you might know. Now we have plenty of readers truly exterior of New England, however it’s the form of Bible-of-all-things-New-England. It’s been round for nearly 90 years.

Yankee Magazine's Summer Travel Issue

David: Wow.

Amy: We cowl every part from what’s new to nostalgia to journey to storytelling. So, that’s simply actually enjoyable. I do recipe growth, and I do storytelling. After which I wrote a cookbook known as The Apple Lover’s Cookbook.

The Apple Lover's Cookbook

David: Which is a superb cookbook, by the way in which.

Amy: It’s been a delight. It’s been a delight to work on it. It’s a really nerdy, deep dive into every part apple, from varieties to what to do with them to their historical past. After which a lot of recipes.

David: Now, if Amy’s voice sounds acquainted to a few of you, it’s as a result of she was truly a visitor on this present. The final iteration the place she talked all about clam shacks, fried clams, clam desserts, blueberry pie, all these basic, iconic New England meals. It was an amazing episode. Everyone cherished it.

Amy: Yeah. It’s at all times enjoyable. And we actually loved speaking to one another and located it to be very pure.

David: We did. And that’s a part of the explanation that I turned to Amy when there was an accessible co-host seat, as a result of we actually had this rapport on the present. And we’re simply speaking over one another about every part New England and about meals. And we love meals. And I additionally was on… I at all times overlook the title of that, your program that you simply had, that was solely audio. It’s a social media platform.

Amy: Oh, no. Okay. Yeah. For a couple of months on the finish of the… Nicely, on the finish of the final wave of the pandemic, I don’t know the place we’re this time.

David: The final wave of the first pandemic. Yeah.

Amy: We have been performing some Clubhouse periods.

David: Clubhouse!

Amy: And also you hopped on.

David: Sure. And that was enjoyable.

Amy: That was enjoyable for a pair months. After which everyone was like, “I’m accomplished.”

David: Yeah, we’d had sufficient.

David: So, let me ask you, Amy, because you had been a visitor on the present, and naturally, I used to be in your Clubhouse or in your Clubhouse or a part of your Clubhouse, and now you’re the co-host. Inform me, what was it that you in being a part of the present?

Weekend with Yankee TV poster

Amy: I really like radio and podcasts. I imply, I really like listening to them. However I additionally love doing them. I’ve a daily slot on GBH Radio’s Callie Crossley Present. We speak about meals. I’ve simply at all times cherished this medium. And I get pleasure from being with you a lot. We’ve truly taped a phase for my present “Weekends with Yankee” collectively.

David: Sure, we did.

Amy: And each time we’ve gotten collectively, it’s simply been [rapid fire] da, da, da, da. Simply can’t cease speaking. So, it simply felt proper.

David: And one of many superb issues, everybody, is once I was on her present, we shot, I believe, six hours or one thing like that. Amy did the complete day with out a script, which blows my thoughts. I’ve to have all of my notes, every part I’m saying in entrance of me. You simply went the complete day speaking to me, cooking with me, every part, no script. That blew my thoughts.

Amy: Nicely, I do have a top level view in my head of form of the speaking factors that I’ve to hit. And I write it down, and I reference it once we’re filming. However I do assume that is without doubt one of the areas of my life the place I do obtain mindfulness, the place I’m so… Each place we go and in our case, we filmed in Fall River, Massachusetts.

David Leite and Amy Traverso cooking at Portugalia Marketplace on an episode of
David and Amy on a “Weekends with Yankee”

David: Sure, we cooked Portuguese delicacies.

Amy: On the superb. Sure.

David: Portugalia Market. Superb.

Amy: It’s just like the Eataly for Portuguese.

David: Sure, it’s.

Amy: It’s so good. And so being there was so thrilling, and also you simply get caught up in it as a result of it’s deeply attention-grabbing. And I truly need to know all of the questions I’m asking. And so it’s being in that state of movement that’s tougher to attain in your day-to-day life if you’re doing laundry and juggling deadlines.

David: That’s fascinating what you simply mentioned, as a result of I do know once I journey, and The One and I are consuming in any respect these completely different eating places–like once I was writing for Bon Appétit journal and different publications–there may be that in-the-flow, in-the-moment, real-heightened-sensory expertise. And it does really feel very very similar to every part is shut out besides what you’re doing.

David: That day once we shot at Portugalia, every part was alive inside me. I used to be so excited. I imply, I needed extra display screen time, however we’re not going to speak about that! It was actually an incredible factor. So, I believe you come across an essential level that I hope we speak about sooner or later, that gustatory sensory heightenedness when we’ve nice meals or an amazing meal or we’re in an amazing restaurant.

Amy: Or in a brand new place.

David: That’s an attention-grabbing, attention-grabbing level, Amy. So one level for you up to now [bell dings]. We’re solely 10 minutes into the podcast, in order that’s glorious. So, what else made you need to… Oh, I don’t know. Come speak with me and be on the present and–

Amy: Nicely, I really like listening to long-form podcasts and actually good interviews. I like interviews that go a bit deeper and get into the true stuff of life that makes life really feel essential and significant. And so I felt such as you have been a kindred spirit in that pursuit, that if we have been interviewing individuals, we’d be asking not simply in regards to the form of, “How did you get to the place you might be,” and, “What’s it like being a,” blah, blah, blah?

David: What meals do you want?

Amy: Yeah. However form of what all of it means. And in order that’s my hope for what we’re going to do within the coming episodes. And we’ve acquired some actually attention-grabbing people who we’re going to speak to.

David: We do. Ought to we point out it now? Or ought to we tease on the finish?

Amy: Nicely, let’s go a bit of longer.

David: Okay. [To the listener] So, we’re going to tease you. So it’s a must to hearken to who’s going to be on the present, however you increase a, I believe a really, an excellent level right here. One of many issues that you simply needed to speak about was how physique picture and meals and type of that social media-ized model of meals is on the market and the way actual or not actual that’s, which I believe is fascinating. And I believe it’s one thing that basically does want a deep dive in some unspecified time in the future. Very a lot.

Amy: I’d like to spend a while on that as a result of I believe we ping wildly between meals content material that could be very aspirational and pays completely no thoughts to the truth that meals is a type of medication in some methods, and undoubtedly impacts our our bodies. We ping between that and poisonous weight-reduction plan tradition, which I’m working very laborious to free myself from.

David: Yeah, me, too.

Amy: Whereas additionally being conscious of my well being. And it’s actually laborious to string that needle. And meals is a humorous area to work in if you’re making an attempt to string that needle. And so I need to have a extremely good dialog about how can we not be fully oblivious to meals and our well being, with out falling into the lure of weight-reduction plan tradition and hating ourselves and all making an attempt to suit into one physique dimension and all of that great things.

David: Yeah. I believe that’s a extremely, a extremely essential factor to cowl in some unspecified time in the future with meals and the world that we’re in. And likewise I believe the social media-izing of meals is…though I’m on social media on a regular basis, I try to break it up with issues of my cat, Graycie, or dumb issues that The One has accomplished and I’ve accomplished. So, it’s not simply this fixed meals porn. As a result of I don’t know what sort of message that finally offers out. So, it’s one thing that I’m fighting. So, you would possibly hear us struggling on this present collectively, people, as we speak about that.

Amy: Okay. David, one factor I really like to listen to from individuals, as a result of I do know your biography and I believe plenty of your listeners know, however what’s your meals biography? What are the meals experiences that formed who you might be as a meals individual?

A montage of David Leite's Portuguese family
David’s household images from the Nineteen Sixties

David: Excellent. Level quantity two. Doing nice, Amy [bell dings]! There are, I believe, there are lots. And naturally, coming from a Portuguese household is the most important one and being raised as a baby in Nineteen Sixties America. (Sure, people, I’m that outdated.) The 19 sixties’ America was all bout these commercials on tv for all this packaged meals. After which I’m caught having to eat kale soup, or purple octopus stew, or this roast hen that’s smothered with all these different issues, and fava beans, and issues that I didn’t need to eat as a child as a result of I didn’t see the Brady Bunch consuming them. I didn’t see the Partridge Household consuming this meals. So, I began out my formative years hating being Portuguese. After which finally once I was 32 or 33 years outdated, and my grandmother handed away, that’s once I actually began embracing it. After which I noticed how impactful being Portuguese was. And I look again on my childhood and I’m so grateful for having these Sundays when you’ve 21 individuals on the desk.

Amy: Sure. I… Sure.

Notes on a Banana Cover

David: And all these aunts, I write about this in my memoir, Notes On a Banana, a Memoir of Meals. Love, and Manic Melancholy–[affects a radio announcer voice] accessible at your nearest bookstore–of how my aunts had their specialties. And they’d crouch down beside you with the seams of their costume stretching over their thighs, as they actually attempt to get you to eat their meals over their sister’s meals or over my mom’s meals, as a result of everybody’s happy with what they’d and what they needed to deliver to the desk. And in order that was an important constructing block for me and the notion of household and the notion of meals as consolation. I believe everybody has that to a point. And naturally, I’ve a weight challenge. So I flip to meals every time I want consolation. However meals was at all times that heat blanket that was wrapped round us and within the tradition of Portuguese, and the Portuguese household makes it form of a double-squared factor.

David: After which I believe a number of the different ones which can be a bit of bit completely different was once I had a girlfriend in school, and sure, that’s within the e-book too. And that’s one other story! Her mother simply cherished to dine out and she or he labored for a Broadway producer. So, we’d go to all these unbelievable–

Amy: You discovered a girlfriend whose mom labored on Broadway?

An acting headshot of David Leite

David: Hey, Mr. Producer!! And I needed to be an actor at that time. So it was excellent. And she or he would take us to those unbelievable eating places. I had sweetbreads for the primary time. I had foie gras for the primary time. I had snails. I had quail, I had all this meals, and my eyes simply popped open to the very fact that there’s a completely different form of delicacies as a result of as much as that time, it was at all times very homey. Portuguese meals tends to be very peasant meals, very, comida pobera, which suggests very rustic. And in order that was one other eyeopener. And naturally, once I first traveled to Europe and Asia and likewise even to Russia, my eyes additionally popped open. So these are the three large issues I’d say. What about you? What are your influences in your meals biography?

Amy: Nicely, such as you, I grew up in a giant ethnic household. I had the Italian-American model of that with the Sunday dinners, with 18 individuals across the desk. I’m so grateful for these reminiscences. I truly really feel unhappy that my 13-year-old doesn’t. My 13-year-old has different… Youngsters of this era produce other reminiscences, I believe, of meals that shall be very pricey, however we’re undoubtedly not offering the every-Sunday-at-grandma’s-house expertise.

David: However your child doesn’t have plenty of cousins, proper?

Amy and her hamily sitting in the living room in the 70s
Amy’s household when she was youthful
: Amy Traverso

Amy: No. Nicely, has about 5 cousins, however we dwell throughout, and it’s fashionable life.

David: Yeah. I had 21 in the identical city principally.

Amy: Proper, precisely. However these reminiscences, the wine on the desk, the selfmade pasta, and likewise the disgrace, the chums wrinkling their noses once they came visiting for dinner and we have been serving pesto earlier than pesto was cool. And it was like inexperienced spaghetti. “What are you bizarre individuals consuming?” And likewise the American stuff, like my grandmother made her pesto with cream cheese as a substitute of pignoli nuts as a result of these are actually costly. And it was her fashionable American-woman factor. Like, “I’m fashionable. I’m not simply this immigrant.” Like, “I can adapt. And so right here’s my American model.” So, all of that’s tremendous attention-grabbing.

Amy: And for me, as I used to be rising up, I used to be form of at all times a questioner, and I used to be shifting away from my Catholic upbringing however I cherished my household a lot. And I found out that meals was a method to hold them and our traditions alive, once I was leaving different ones. And in order that’s form of what made me need to be a meals author.

Amy Traverso at a Farmers' Market
Amy at a farmers’ market
: Amy Traverso

Amy: After which I lived in New Mexico for a few years, and the meals tradition there may be superb, opened my eyes. I lived in San Francisco for a few years and that type of California delicacies factor is, I believe, influences how I method New England delicacies and shifting to a metropolis. I dwell in Boston and having town life-style and all that entry to flavors undoubtedly formed the way in which I see meals. One in every of my missions is to actually rewire how individuals understand New England meals. To start with, to form of broaden, make the tent greater of what’s thought of New England meals, as a result of it has been by definition, pretty exclusionary, but additionally to deliver the enjoyable again to New England meals as a result of we all know it may be enjoyable as a result of–

David: It’s enjoyable, sure.

A lobster roll with mayonnaise and chips in a pink basket
: David Leite

Amy: …we love lobster rolls and whoopie pies and fried clams.

David: We do. We do. That’s attention-grabbing you say that as a result of once I wrote the article for the New York Instances in regards to the fried clam path, and Pete Wells at the moment was the editor of the eating part. He mentioned to me, once we have been speaking about that article earlier than I did it, he mentioned, “Now we have Southern delicacies, we’ve Southwestern delicacies. We don’t actually have a delicacies in New England.” And I used to be considering, “What are you speaking about?”

Amy: That’s not true.

David: Precisely. And I don’t know if he comes from New England or not, however I’m like, “No, I believe we do.”

Amy: Very a lot.

David: However I believe a part of it’s it’s not unfold or shared exterior of New England plenty of occasions.

Amy: Yeah. I believe it acquired plenty of unhealthy press because the land of the beans and the cod. And it’s taking a while to maneuver past that, however it’s undoubtedly not true. And have you ever ever had a Boston knish?

David: No. And I heard you speak about this. What’s a Boston knish? Do you k-now?

Amy: I k-now precisely! It incorporates all of the yummy issues, all of the yummy smoked meats and mustard and it’s distinctive to Boston. And it got here out of the delis, just like the B & D Deli and all of the old-time delis, and these are meals which can be significantly distinctive to a spot. It’s a delicacies.

Two Boston knishes filled with corned beef, sauerkraut with a dish of Russian dressing on the side.
Boston Knishes
: The Boston Globe

David: However what are the smoked meats inside this knish?

Amy: Okay. I had it at Michael’s Deli, and I do know there’s like pastrami and corned beef. I must ask if there’s another, however it’s so good.

David: Wow. That’s superb.

Amy: Yeah. It’s like a deli encased in pastry that you simply get to eat.

David: It’s a pastry-encased deli. I like that. That’s fabulous.

David: Clearly, there’s plenty of wealthy issues right here to mine, and I hope that we do it extra with one another and likewise with our visitors. I believe they’re going to be bringing plenty of stuff to the desk that we don’t. We don’t. And so ought to we now reveal who a number of the visitors are?

Amy: Yeah.

David: All proper. So the following visitor or our first visitor goes to be… Why don’t you introduce her? As a result of I met her by way of you.

Amy: Yeah. That is a kind of individuals the place I used to be like, “Yay, I’m doing a podcast.” So, now I’ve an excuse to satisfy her, as a result of I’ve been type of admiring her. Her title is Christine Tobin and she or he’s a meals stylist who works within the film enterprise. So, you’ve seen her meals for those who most just lately have been watching the HBO sequence, Julia.

David: Which is marvelous.

Amy: You’ve seen her work. In case you’ve seen “Little Ladies,” you’ve seen her work. She’s skilled as a wonderful artist. She went to artwork college and she or he found out a method to mix her love of meals and her love of artwork. And I’m so fascinated to listen to how the sausage will get made, so to talk.

David: Yeah, yeah.

Amy: Yeah. How the Hollywood sausage will get made.

David: As a result of once I was “Julia,” I went again and checked out all of the episodes once more, as soon as I knew she was going to be on the present. There’s plenty of meals in a few of these episodes.

Amy: It’s lots. And it’s her fashion. It’s not… you already know what I imply? Julia had a glance to her meals, and Christine actually nailed it.

Queen of Sheba cake from HBO Max's "Julia"
Julia Youngster’s Queen of Sheba Cake
: Seacia Pavao HBO Max

David: Sure, she did. As a result of that Queen of Sheba cake within the first episode, I imply, as quickly as I noticed that, when the episode was over, I went out, acquired the components, and I made it. And it’s scrumptious. Hers seemed higher than mine, however it was scrumptious. However the scene in Oslo the place they do an overhead shot, they usually simply pan down the desk and there was sole and there have been all these various things. It was so packed. After which I believed these actors get to eat all of this meals. Possibly it was sitting out for days and days, who is aware of?

Julia Child's Queen of Sheba Cake on a cake stand with a slice removed; nearby is a slice on a gray plate.

Amy: Nicely, that’s true.

David: However I believed, wow, she’s actually, there’s plenty of meals on this.

Amy: Yeah.

David: It was superb. So I’m actually wanting ahead to her. And naturally, what would it not be if we didn’t invite our pricey beloved Dorie Greenspan on the present. We each love her.

Amy: I really like her a lot.

David: I do know. And it’s attention-grabbing as a result of–

Amy: However everyone loves her.

David: Yeah. And also you had mentioned a really attention-grabbing factor to me and I at all times keep in mind that. You mentioned, “It’s superb this lady has a home in Connecticut, a spot in New York, and a spot in Paris. And but nobody feels envious of her as a result of she’s so beneficiant and great.” Keep in mind, you mentioned that?

Amy: I don’t know the way she does it. She’s residing the approach to life that each one of us would dream of. However she is so real and humble and heat and beneficiant that you simply can not really feel envy or resentment. You simply really feel pleasure due to her pleasure, she telegraphs that out into the world and also you catch it and also you’re like, “That is so nice.” Whereas I admit I’m completely able to being a jealous little jerk, when some individuals have what I’d like to have–

David: Dammit, I would like that.

Amy: I by no means really feel that means. Yeah.

David: Yeah. So on “Weekends with Yankee,” she was on as a visitor. What did you guys make? It was a cake. I do know that.

Amy: Yeah. It was a ravishing parsnip cake.

David: That’s proper.

Amy: So, for those who think about a carrot cake however made with parsnips and with sugared cranberries and this glorious cream cheese frosting and it was beautiful and really vacation. It was such a thrill to be cooking together with her in her kitchen. It was superb.

David: You seemed such as you have been having a blast.

Amy: I used to be loving each second, simply absorbing and my head being like, “Okay, when can I come again right here?” Like, “Hmm. What could be a premise for me to spend extra time with Dorie?”

David: It’s making an attempt to wriggle your means again into the home and utilizing this present or the journal as an excuse, proper?

Amy: It actually feels like I’m having some stalker power.

David: Yeah. Somewhat?

Dan Souza, editor-in-chief of Cook's Illustrated
Dan Souza
: America’s Check Kitchen

Amy: And I don’t need to do this as a result of I’ve to only play it cool. I’ve to play it cool once I’m together with her. In the meantime, one very cool person who we’re going to have on is Dan Souza who’s the editor-in-chief of “Cooks Illustrated” journal. He’s not only a nice editor.

David: What’s Consuming Dan?

Amy: What’s Consuming Dan? These are so good.

David: Yeah. Have you learnt that was nominated for a Webby Award?

Amy: Wow. I’m not… I imply, he’s–

David: He’s great.

Amy: It’s an amazing sequence. Yeah.

David: I really like him.

Amy: He’s terrific.

David: After which additionally Kenji Lopez-Alt. In fact, everybody is aware of Kenji. He’ll be approaching speaking about his e-book The Wok and wok cooking, which shall be plenty of enjoyable.

Amy: And we additionally need to deliver you weekly meals finds. Issues we ate. Issues we found. Developments.

David: Issues we cooked.

The poster for the Netflix show Fantastic Fungi
: Netflix

Amy: Sure. Books we learn. Reveals we watched. For instance, I simply watched, lastly watched “Improbable Fungi.” I believed it was unbelievable on Netflix. It’s been out for a short while, however wow. It’s important to watch that.

David: And that’s about mushrooms. When she mentioned, “I simply watched Improbable Fungi,” I believed she mentioned it was a present by a “implausible enjoyable man,” a man who was enjoyable.

Amy: It’s like set in a membership. No, it’s superb. And so they do these unbelievable…if nothing else, the time-lapse images of mushrooms rising from the earth–

David: Is great.

Amy: … completely price watching.

David: After which we’re actually going to be specializing in house cooks. That’s actually the place you might be our viewers. And that’s what we need to deal with. And naturally, there’ll at all times be questions and solutions. So, we actually need to know your questions. What’s bugging you? What’s not working? As a result of then we will have you ever on the present and don’t you need to be a star? I do, actually.

Amy: I’m prepared for my close-up. So, please ship us your questions. We actually need to work together. We would like this to be a two-way dialog.

David: Very a lot so.

Amy: Three-way. Is that three-way? As a result of we have already got form of the two-way.

David: I suppose that may be a menage a trois, yeah. We’re the two-way.

Amy: Yeah, menage a trois. We would like this to be a menage a trois for you.

David: Precisely. We actually do. And perhaps even a bunch scenario, if we get a couple of individual on the road on the similar time.

David: So, Amy, I can’t thanks sufficient for becoming a member of me on the present, and thanks for becoming a member of me on this episode. It’s at all times a pleasure to speak to you. And now the place can we discover you once more for these individuals who need to know?

Amy: Nicely, you possibly can learn me in “Yankee” journal. Can discover me, I’m @AmyTraverso on all of the social media platforms, however most excitingly, the present episode, season six of “Weekends with Yankee” is airing all around the nation. Forty-nine states, every part besides Hawaii, which is comprehensible. It’s a bit of far-off, and also you and I are on an episode this season.

David: I do know.

Amy: So hold your eyes peeled. Test your native listings to seek out out when it’s airing close to you.

David: This podcast was produced by Overit Studios and our producer is the Oscar adjoining, Adam Clairmont. You’ll be able to attain Adam and Overit Studios at And keep in mind to subscribe to Speaking With My Mouth Full wherever you obtain your favourite podcasts. And for those who like what you hear and need to help us, please depart a evaluate and score on Apple Podcast. The powers that be want to listen to from you by subscribing. And that may hold the show-

Amy: Please.

David: … on the air. And for those who’d like to go away Amy and me a recorded query or a praise as a result of we do love compliments, go to our podcast web page at Press and speak away. And perhaps you’ll be featured on the present. Ciao.

Amy: Thanks, everyone.

David: Oh, you bought to get a greater sign-off. “Thanks, everyone?”

Amy: I don’t know. I really feel so self-conscious.

David: You actually, I imply she had bon appetit. I’ve ciao. Thanks, everyone?

Amy: Okay. I’ve acquired to consider it. I do know, it’s so vanilla.


David: And for those who’d like to go away–

Amy: You are feeling, sorry?

David: I really feel, what?

Amy: Do you are feeling prefer it’s not okay to ask for compliments?

David: Possibly. I believe I’ve a problem with the eye.

Adam: I don’t assume he feels that in any respect, truly!

This site uses cookies to offer you a better browsing experience. By browsing this website, you agree to our use of cookies.