Marsha Green
๐ค SpeakerAppearances Over Time
Podcast Appearances
How about now?
There you go.
Testing, testing.
Thank you again.
Always is.
I mean, you got the big green egg, Ron Smith, shout out to you today, Chris Bonotto.
I mean, it's a really cool opportunity.
Thanks for having us.
I do.
I do.
I always get into the cutting of the meat.
Because I didn't realize it until I started working here.
It's an art to cut meat.
You've got to cut against the grain.
It's the grain, it's the grade, and it's how it's prepared.
It's a nerdy, fascinating fact that I've learned since I worked at Wild Fork.
Cut it with a butter knife?
Believe it.
Well, Chef Minotto, I love his ceviche because you know me, I'm a fishy and a chicken person.
Oh, yeah.