Run Eat Drink Podcast
Welcome to the Run Eat Drink Podcast! This is the podcast where we embark on exciting adventures, combining our love for running, delicious food, and tasty beverages. Whether you’re an elite runner aiming for victory or just starting your “Couch to 5K” journey, we’ve got something for you. Let’s dive into the three pillars of our show:
Accomplish (Run): Accomplishment is deeply personal. Are you eyeing a race series win, planning your next “run-cation,” or hoping to set a personal record in your next half-marathon? Each week, we feature fantastic destination races from around the country. Discover scenic courses, learn about the charities they support, and get inspired to lace up those running shoes. And when we’re not on the road, we share interviews, training tips, and insights from our own running journey.
Explore (Eat): Running and traveling go hand in hand. As we explore new places, we also explore local cuisine. We seek out hidden gems—the eateries that locals rave about. Bold flavors, interesting dishes, and passion for food—that’s what we’re after. After each race, join us as we wander the city streets, discovering post-race refueling spots. Whether it’s a gastropub, a food truck, or a cozy café, we’ve got dining options to satisfy your cravings.
Indulge (Drink): When the running is done, it’s time to unwind. We raise our glasses to celebrate our accomplishments. Local breweries, coffee shops, speakeasies, and watering holes—these are our destinations. From craft beers to artisanal cocktails, we explore the beverage scene. Cheers to a well-deserved drink after crossing the finish line!
Join us on this journey of accomplishment, exploration, and indulgence. Whether you’re a seasoned runner or a curious foodie, there’s a place for you at the Run Eat Drink Podcast.
Run Eat Drink Podcast
RED Episode 299 Run, Eat, and Drink for Moffitt Cancer Center at Miles for Moffitt
RED Episode 299 Run, Eat, and Drink for Moffitt Cancer Center at Miles for Moffitt
SHOUT OUTS
If you want a shoutout on the show for you or someone you love, email us at info@runeatdrink.net or call us at 941-677-2733 and leave a message.
Shout out to Janine, Big Ed, and Joe in New York, who gave us stellar recommendations for this episode.
Thank you to everyone who donated items and bid on auction items to support The DONNA Foundation. In this episode, we shout out the donations and winning bids!
Thanks to all our patrons and everyone in the Runcation Nation for your support and encouragement. Because of you, we have kept the show going over the last two years, so thank you!
Thank you to Dean Gerber, Associate Producer of our show, and Josh Ozbirn, Executive Producer of the podcast, too!
RUN
Miles for Moffitt Benefitting Moffitt Cancer Center
https://runsignup.com/2024runcationnation
EAT
Garvies Point Restaurant and Brewery
https://garviespointbreweryandrestaurant.com/lunch-menu/
DRINK
Garvies Point Restaurant and Brewery Flight of Brews
https://garviespointbreweryandrestaurant.com/on-tap/
THAT’S A WRAP!
Thank you for listening! Because of your support, we are in our eighth year of the podcast! Don’t forget to follow us and tell us where to find you next on our website, Facebook, Instagram, and X. Also, check out our store on the website and get some swag, thanks to Pure Creative Apparel. Thanks to www.PodcastMusic.com for providing the music for this episode, too!
Hi everyone. It's Mevka Fledghy, the Boston Marathon, new York City Marathon champion and Olympic several medalist, and you are listening to the Run Eat Drink podcast.
Speaker 2:Welcome to the Run Eat Drink podcast. We feature destination races from across the country and after the race, we take you on a tour of the best local food and beverage to celebrate food and beverage to celebrate. So, whether you are an elite runner or a back-of-the-packer like us, you'll know the best lay foods to accomplish, explore and indulge on your next run-tation. Hey, welcome to episode 209. I'm your host, amy.
Speaker 1:And I'm your co-host, Dana.
Speaker 2:Welcome to the Run Eat Drink podcast. We are one episode away from a big deal.
Speaker 1:The penultimate episode before we hit episode 300.
Speaker 2:Yes, it's the penultimate episode. Who says that Normally? People who know the word penultimate, the penultimate Shout out to Mark Davis, who does trivia at Nice Guys Pizza. Yeah, it's the penultimate question of this round of trivia which I believe we are some OG winners of some trivia at Nice.
Speaker 1:Guys, we are indeed.
Speaker 2:Yeah, Anyway, it's not about that. It's about you and showing you where you can accomplish, explore and indulge. And also in this episode, which is a delayed celebration of Thanksgiving and appreciation for our Runcation Nation, we're going to recap a race that benefits a huge community of people who are battling cancer and their families. So we are running, eating and drinking for a great cause once again. This time it is Moffitt Cancer Center, at Miles for Moffitt.
Speaker 1:Yeah, this is a revisit. We're back at this race for the second time in the podcast's history, and this week's episode is also going to be transcontinental, because you're going to be covering food and drink from New York, new York.
Speaker 2:I can't. It's like the episode run eat and drink like a New Yorker, new Yorker, new York. Ok, ok, ok. Janine's going to have things to say about Janine, I'm so sorry, and Big Ed, I'm so, everybody else in the New York metropolitan area, yeah, barbara, everybody, christine, if you're listening to this, I'm so sorry, just so sorry.
Speaker 1:So, yeah, you're going to be featuring some food and beverage you got to have while you were escaping the worst of the weather down here for Hurricane Milton.
Speaker 2:I figured it's an episode where we talk about us giving back to Moffitt who has just. That organization has given so much to my dad, janine and Big Ed. They gave me a home to escape to for the hurricane and I can't thank them enough. And we still have amazing food and beverage that they introduced us to.
Speaker 1:And we can't thank you enough for sticking with us for 299 episodes. We're on Cajun Nation. We love you. Let's talk. I was going to say let's talk running, but first I think you do have some shout outs, Do you not?
Speaker 2:I do, and the first one is for Janine and Big Ed and Joe in New York, who gave just stellar recommendations for this episode Just wonderful, amazing, tasty, flavorful, somewhat hoppy maybe, but we appreciate that because now we know where to go to explore and indulge. Say, if we're up there for the New York City Marathon, like if we're running with MEB, he will run that to raise funds for the MEB Foundation or for other charitable and worthy organizations. So if we're there, like the man who introduced this episode, then thanks Janine, Big Ed and Joe. We also have a very special thank you to everybody who donated items for our auction to support the Donna Foundation in its mission to finish breast cancer.
Speaker 1:Yeah, that's right. People like Katherine Switzer, fitz Cole or Nikki Popovich, roger Robinson and Dave McGilvery were some of the luminaries of running who were kind enough to provide items for the Runcation Nation to bid on to help us raise funds.
Speaker 2:Not only those amazing people that you mentioned, but also Nikki Popovich is connected to the Big Beach Marathon, so I've got to shout out that. Jeff Galloway, coastal Days Brewery, and Alex Tatko and everybody there, grace and everybody at Magic Mind, greg and Jovan at Nice Guys Pizza. We have some winners. We do that we need to shout out, and they are Don Broussard.
Speaker 1:Paula Pack.
Speaker 2:And Stephanie Humphrey. They might have won multiple items.
Speaker 1:And did I not hear that we're also maybe going to have a special reserve auction coming as well?
Speaker 2:Yes, we are. I missed one name on those winners before we get there Jessica O'Keefe Excellent, yeah, before we get to the special reserve. O'keefe Excellent, yeah, before we get to the special reserve. We also want to thank Greg and Jovina, the owners of Nice Guys Pizza. We talk about them all the time. Amanda, on our most recent episode, shouted them out for donating $2 from every drink sold of the I Dream of Autumn Barbie, which is my beverage.
Speaker 1:Yeah, that's a bourbon forward cocktail. It's delicious, that's really just delicious.
Speaker 2:Taste the flavors of autumn.
Speaker 1:Autumn flavors pear. It's just fantastic. If you like old fashions and riffs on old fashions, it's a great beverage.
Speaker 2:And that was so kind of them to do that Just slightly sweet, and I may have had a total and not even told my co-host yet she did not, I don't have a clue. Drum roll please, their fall menu and I dream about them, Barbiebie. Two dollars from every instance of that sold raised 500 fantastic five hundred dollars. How many autumn barbies is that?
Speaker 2:250 250 autumn barbies. They may have rounded up there because they were close to 500. So they made it a nice round even number, but 250, I dream of a lot of Barbies. I really hope they do it again next year with us, because, amazing it's, I can't. That gets us super close to our goal of $1,000. Dollars. Yeah, that, and everybody who donated who fits Kohler and her fixing your life with fitsness, and just the books and the gift cards, and just from everybody from the bottom of our hearts, thank you. And you are correct, sir, in saying that we're going to have a special reserve auction. Some items will be benefiting the Donna Foundation, but some will also be benefiting the Moffitt Cancer Center.
Speaker 1:Yep, so keep your eyes peeled for that. We'll be posting about it in the Runcation Nation Facebook group and on our main feed for the Run Eat Drink podcast on Facebook and. Instagram and I guess are we calling it X? We're calling it X. Okay, he's calling it X. We'll call it X.
Speaker 2:Elon, okay, good, yes, or whatever.
Speaker 1:So keep an eye out for that. That's going to be coming here very soon.
Speaker 2:Yeah, yeah.
Speaker 1:We also want to say congratulations to everybody who completed the Space Coast races on Thanksgiving weekend. I think those medals are amazing and I'm totally jealous and completely understanding and having FOMO for not doing any of those races yet.
Speaker 2:I want to do that South course and then I want to do it like Aaron from the World Run for and also Stephanie Humphrey are one of our winning bids for the Dave McGilvery books. She did Space Coast and I just and she is just out of reconstructive surgery overcoming breast cancer. It is amazing to see some of the stories there. Chris Twiggs and his fabulous pacers paced that and I just want to be on the party course. I want to be on that party course Another course that's truly inspiring. That had three members of the Runcation Nation on it this weekend as we record Susie, dawn and JoJo. They completed the St Jude half marathon weekend in Memphis in celebration of JoJo's 10th year as a St Jude hero.
Speaker 1:Very nice. If you want a shout out for you or someone else you love on the show, email us. The email address is info at runeatdrinknet.
Speaker 2:That's info at runeatdrinknet, or you can call us and leave us a message and we can play it and you can be Runcation Nation famous. The phone number for that is 941-677-2733. That's 941-677-2733. Keep it like 30 seconds to a minute and we haven't had one of those in a hot minute.
Speaker 1:So call in 941-677-2733.
Speaker 2:It's the season of giving people. Give someone a shout out or give yourself one, anyway.
Speaker 1:Now let's talk running. Exactly so you were turned to the Miles for Moffat race.
Speaker 2:I did.
Speaker 1:In Tampa just a couple of weeks ago, this race. I'm going to give this little prelude and you tell me if anything's changed.
Speaker 2:Go for it.
Speaker 1:The race is held in downtown Tampa. It extends out of downtown Tampa by the Channel Side area right there at Amelie Arena, perfect and then takes you out towards Bayshore and, depending on the length of the run you've elected to do, it might change the course somewhat. But generally a very flat paved, organized course that benefits a fantastic medical organization, moffitt Cancer Center. That is one of the organizations, right up there with Mayo Clinic and MD Anderson, that are leading the charge in cutting edge cancer research and treatment for patients, kind of class.
Speaker 1:Yeah, they're right up there.
Speaker 2:Which is two hours away from us, and it's a miracle.
Speaker 1:Yeah, for us specifically and the race course itself. I want to say last year I did the 5K.
Speaker 2:You did the 5K run because they break down the events. It was the same as last year. The event categories didn't change.
Speaker 1:Okay.
Speaker 2:And the earliest event to start right in the 6 o'clock 6 am hour would be the 10K run and then the 5K run, after that a little bit in the 7 o'clock hour and then the 5k run. After that a little bit in the seven o'clock hour and then the 5k for people with dogs, strollers, families that are walking strictly okay walking so I elected to do the walk this year, whereas the last time we recapped this, I did the 10k gotcha, and the 10K just sees more of Bayshore.
Speaker 1:Okay, so that's the essential difference in the course.
Speaker 2:So if you've done Gasparilla then you know the beautiful course and I can tell you that, the sun coming up over Bayshore and seeing that in the beautiful fall weather of November, it's the, I would say, least humid of all races held in Tampa that we've done.
Speaker 1:This is the time of year you don't really start to feel any sort of fall weather and the humidity getting cut until early to middle. November, ring that weather bell. There we go, there we go, and that's when it finally starts to happen.
Speaker 2:Ring that weather bell. There we go, there we go.
Speaker 1:And that's when it finally starts to happen, and it's beautiful.
Speaker 2:You can feel it in the air and there's just a palpable feeling of the change. And we had that at this weekend. It was the weekend right before Thanksgiving and it was held the year before. When we recapped it it was two weeks before. So sometime in November they hold it and it's just stellar. It's such a party atmosphere. You would think that there's a game going on at Amelie Arena. When you get there it's the exact same venue and they have parking garages and they have public parking. Here's the tip I have for this year, because I think that we did a parking garage last year last time, which is perfectly fine.
Speaker 2:Yardbird, yardhouse, yardhouse, it is Yardhouse where you can see it from. You can see Amelie Arena from that restaurant and all of the parking it's diagonal across the street from Animal Queen. Yeah, and the pay for parking is based solely on your donation to Moffitt for those lots there.
Speaker 1:It's based on your donation to Moffitt. What do you mean?
Speaker 2:Yeah, so when you park in that parking lot, you scan a QR code. It takes you to their website to enter your vehicle information. So you enter your license plate number, you do the whole registration rigmarole and it gives you, I believe, six hours of parking and the minimum I would say the reserve donation or the parking fee is $10. I did $50. But you can do whatever you're comfortable with within. I think there's $10, $25, and $50. And that gives you six hours of parking and 100% of that goes to Moffitt.
Speaker 1:Oh, that's fantastic.
Speaker 2:Yeah.
Speaker 1:Very cool, Good classy move there.
Speaker 2:And then you can monitor it from the parking app that they have for that. So it's nice and easy and I was lucky I drove up the morning of, but I think that the embassy suites where we stayed or where some of the Runcation Nation stayed for Gasparilla- when we had a meetup at Gasparilla. That would be beautiful to stay at. That would be beautiful to stay at, or the Hilton downtown.
Speaker 1:they have a Westin over there because the start is very close to where everything, the start and the finish very close to where things happen. For Gasparilla, yeah, amelie Arena is walking distance from the Tampa Convention Center, which is directly across the bridge, from Harbor Island, which is where the Westin is, and also right there with that Embassy Suites that you were talking about. So, that is all right down there. It's all near the Channel Side District.
Speaker 2:I think if you want to travel for this, those are great places to stay. The beautiful scenery and you're really close to some great places. Like we took, we went to the that harry's seafood for post-race meal after the 15k and that's right outside of the convention center. Yeah, right outside of the convention center, but you're, like you know, a hop skip and a jump away from some of the best restaurants and the best breweries You've got the Columbia right there.
Speaker 2:The Columbia Casa San Estefano. You have Ulele nearby, it's maybe the furthest. You have Tampa Bay Brewing Company. You have Cigar City.
Speaker 1:Cigar City is nowhere near that Brewing.
Speaker 2:But it's a car ride away.
Speaker 1:It's a car ride away. But it's nowhere near that it's a car ride away. But you have around Tampa some great stellar places, oh yeah, and Tampa, the whole of Tampa. Yes, yeah, yeah, absolutely.
Speaker 2:So I just yeah. The whole point of my rant about all of that was how I just lucked into stellar parking and then discovered that it all went to Moffitt anyway.
Speaker 1:Yeah, that is a really cool thing for them to do. I'm very happy to hear that. Yeah so you get there. You've talked about the location. You drove up that morning so you got up at like four, five or three and out the door by four, five, okay, five.
Speaker 2:Because my race didn't start till 830. The walking one start entry doesn't start until 830. And you can do packet pickup right on site at Amelie Arena and you have access to the bathrooms within Amelie Arena.
Speaker 1:Yeah, that was one thing we really liked about it last time was that they actually used the facility. So that you could use the facilities and it was very nice to be able to do that. They do block off access to certain parts. You can't get all throughout the whole thing, but it's pretty neat.
Speaker 2:Yeah, and I like, so I liked that. And then they had a Dunkin' Donuts truck for coffee and they did that again. Yeah, and they had Outback and Carrabba's setting up for post-race pasta and chicken, kind of little plates, tapas size of some of their most popular entrees.
Speaker 1:I think last year they were doing a little bit of chicken Brian.
Speaker 2:It's Marsala this year. They had chicken Marsala and they had just some pasta with their red sauce.
Speaker 1:Nice.
Speaker 2:Ziti kind of size pasta and Bonefish Grill had some bread there and then Outback had chili I think Walkabout Chili is their name for it and there were blood donations there, there were cancer screenings there and it was like the whole packet pickup expo situation was outside and that was on the road leading to the start this year, which I think was different.
Speaker 1:They had it all in the courtyard, yeah.
Speaker 2:Right outside of the arena.
Speaker 1:In between the arena and the first parking deck.
Speaker 2:So while they used that space, it spilled out into the road this year.
Speaker 1:Oh, interesting.
Speaker 2:Because that place where they had carrabbas out back and the cancer screenings, the blood donations, that was where we got bananas. That's where the finish was the time that we went and ran it together.
Speaker 1:Okay.
Speaker 2:Those different entries together and so it's expanded. Yet you still walk into the courtyard of Amelie Arena and they have the dry erase board that has the Miles for Moffitt logo and says I'm running for and you can sign it. And they had an extra board this year. It and they had an extra board this year. Somebody who had battled and had an extension of life through the cutting edge research that Moffitt provided, like my dad, had lost, had passed away. And there was a vinyl, a huge vinyl banner and a bell and you ring it in honor of your loved one and you sign with a Sharpie. So I signed for your mom and rang the bell for her and then on the dry erase board I signed for my dad and took photos there and they had all the Tampa area mascots running around for kids. They had All the sports mascots.
Speaker 2:All the sports mascots. They had a DJ there, they had just. It was like a lounge, like a waiting area where you could put on your bib after you pick up your packet. If you didn't pick up your packet already in the days leading up to it, if you were coming in before the race or you were a Tampa local to pick up, mm-hmm, they had like donuts and bananas and water in that area. It was just. It was a great time they had a Zumba warmup for each race.
Speaker 1:Oh nice.
Speaker 2:Which was just fabulous and everybody was like it's a courtyard.
Speaker 1:I remember them doing that last year, yeah.
Speaker 2:Doing the thing. And then the finish of the race was right out there. As you exit that whole courtyard area and the start you had to travel down the road a bit to an overpass so they split the start and finish this time yes, so I felt like that was new.
Speaker 1:That's a slight logistical change probably to make the flow for people. Because it was rough last year, I remember.
Speaker 2:Yeah, for traffic. It was really great, really great In terms of spreading out the runners and spreading out the races and the finish and start.
Speaker 2:At the start they had a big jumbotron where you could see everybody finishing. As you were waiting to take off for, as we were waiting to take off for the 5k walk, and I got to see all the runners, walkers, dogs and just so many inspiring shirts say I'm running for my mom, my uncle, my aunt, my cousin, my son, my daughter, and shout out to Pure Creative Apparel, because it's just like Aaron and Stephanie say on Pace Yourself, it's just cancer. We don't know the different color ribbons, we don't know the different months of focus and awareness for the different types of cancer that people can be battling. Right, and I feel Pam and Ariel have done so much for us. They took the design that they developed for the Donna races, with the pink ribbon in our logo instead of the D with the wine glass, and they made it lime green because that is the color of the ribbon for lymphoma, and on the back of my shirt I had the Runcation Nation runs for to finish cancer and I had my dad's name on the back and that I loved him and thank you to Moffitt. And I ran in that with a sparkle skirt in that lime green color Very nice and the fabulous Tyvek bibs for Miles, for Moffitt, and the bib boards that JoJo provided for us. So I had everything going on for the Donna, for Moffitt, for everything. And the DJ was right there at the start and I was seeing kids just raring to go with their families but I knew they would maybe sprint the first few yards many yards and then maybe they would stop and be like you can't do it all up front, you got to reserve some for the end.
Speaker 2:As Jeff Galloway would say, america's coach and our coach. We took off and they released us in waves, although they didn't really define us in those, they just they let a first wave of people, they had a for the 10K.
Speaker 2:They had marked off sections, for are you going to be like an eight minute mile? Are you going to be like a 10 to 12 minute mile line? Up here they use those same divisions, not because we were that fast, we were walking right, but yeah, I would say, to mark off different waves so that they could space us out. And then the finish was just wonderful. They had photographers there. It was a fantastic moment. I have some shots I think one of them is in the episode artwork that they took of me crossing the finish line and raising my hands in celebration of everything that Moffitt has been able to give my dad and our family. So it was a great time. And that medal was huge. It had blue on it, it had the Miles for Moffitt cancer logo it yeah fantastic. And it had the stained glass effect with some of that blue coloring on it.
Speaker 1:Yeah, the metal was very nice for a 5K metal. I thought that was phenomenal. So, generally speaking, the course itself it's very similar to last year, flat paved.
Speaker 2:Yeah, there was one overpass right at the beginning. It was like the curve to get you up on and out into Bayshore, okay, and there were. Just think of it as if you remember how we talked about. There were some organizations along the way that were cheering people on that had signs that said touch this poster board for power up, like power it up, or high five for energy, or, and djs all along the course a beautiful sunny day over the water. It was just absolutely wonderful and the volunteers handing out water and cheering us on were amazing. And just one water stop for us. There were two actually. Oh nice, yeah, and it may have been the same one, was it one? Maybe not, there were two. That's all I know. That's all I remember, because I got water.
Speaker 2:Twice I got water I got water twice on the course, so that's good.
Speaker 2:I mean, do you really need your own and you're for a 5k for 5k and you're walking it and it's and pace doesn matter, enjoying it and seeing some of the people in, because when you sign up for the race, yes, you get a medal, you get the bib, you also get a T-shirt and if you're a survivor, you get a different T-shirt. Like, we got a gray, really soft and comfortable cotton shirt and the survivors were light blue this year and they said survivors on the back Very cool. And the survivors were light blue this year and they said survivors on the back very cool. And some people wore those on the course and you're just thinking, gosh, they're out here, they're doing it, it is what's my excuse?
Speaker 1:yeah, yeah, I don't have an excuse, because I was out there doing it and, and so you finish the race, you come back through, you get that medal after party. Oh yeah, all the stuff that they were setting up just kind of was now fired up and running.
Speaker 2:Fired up and running and could you have had the pasta for how? Like in the initial race for our very first episode, we're almost to 300, let me just say Our very first episode how it was people who were taking the pint of beer at the tampa beer run before their 5k, right, okay, they could have had their carrabbas or their bonefish or their outback chili, all or all of that, all the above, before they did the 5k, because people were coming from the 10k and they had to have it ready for that.
Speaker 1:That makes sense.
Speaker 2:I mean, who doesn't want to? Walk about Chile at seven in the morning. Who doesn't?
Speaker 1:That wouldn't be bad.
Speaker 2:Who doesn't want, you know, chicken, marsala or pasta. I would love that. I don't think. You know. Maybe it's a poll that we need out there on social media. Like certain foods, are they only relegated to a specific meal? I think not. I think, you can eat what you want when you want, as long as it's available.
Speaker 1:And if you've been running, you can really get away with eating and drinking whatever you want.
Speaker 2:So yeah.
Speaker 1:Okay, so this is the second year doing this.
Speaker 2:I would do it again.
Speaker 1:You'd do it again, oh yeah. So we'll probably see you guys in about a year back at the Miles for Moffitt, but you don't have to wait until then to donate to our fundraiser. We are still running our fundraiser for Moffitt at runsignupcom. Slash 2024, runcation Nation All one word. 2-0-2-4. Runcation Nation All one word, all one word. You can still donate If you feel like helping out a great organization that's on the cutting edge of medical treatment for cancers of all kinds.
Speaker 2:Yeah, seriously.
Speaker 1:Donate there today.
Speaker 2:We are very serious. They are on the cutting edge.
Speaker 1:Now, while you're up there running, I'm sure you worked up an appetite for food, but this time we're not going to be talking about any of the great dining options that you can get in Tampa, some of them that you missed, like the Columbia.
Speaker 2:Get that 1905 salad people Just get it.
Speaker 1:It is hard to beat or like our friends over at Asian Kitchen.
Speaker 2:Oh yes, that Mongolian barbecue-esque what? And any the barbecue-esque the barbecue meat that they do.
Speaker 1:The brisket.
Speaker 2:Yes, brisket.
Speaker 1:Yeah, they're the only place I've ever seen that does smoked brisket in. The best place I've ever seen that does smoked brisket in what do you call it?
Speaker 2:Ramen. Oh so good, get the brisket in the ramen at. Asian Kitchen, just do it.
Speaker 1:But you're not covering that. And you're not covering Get the pad thai. You're not covering drinks.
Speaker 2:Either when people can get that information Runnydrinknet, slash shows, dash one or they can just go to runnydrinknet and click on shows to get back to that stuff.
Speaker 1:You could listen to all of our old episodes all 299 of them plus.
Speaker 2:We have additional content in there.
Speaker 1:Of course, so there's actually more than 300 items in our feed.
Speaker 2:That is entirely true.
Speaker 1:There's more than 300 items.
Speaker 2:Even though we're almost at 300 episodes proper.
Speaker 1:But 300 episodes proper. Yes or 299 proper as of today.
Speaker 2:As of today, like the giving, it's the giving season. We did this in November, right before Thanksgiving, and in October, janine and Big Ed gave a lot to me. Nespresso gave a lot to me in giving me an opportunity to come up there and work.
Speaker 1:Yeah, so let's back up just a second. So we had two weeks back to back where we had hurricanes hit Florida. We had Helene, which for us was it, skirted us and went up towards the northern Big Bend area and towards the Panhandle. However, we still got pretty substantial storm surge even here. Then what? Just a week and a half later, we ended up with Hurricane.
Speaker 1:Milton and we were hit, not as badly as the Tampa Bay area. But during that time you and I had to have, we were having a discussion. You were planning on going up there for a work event, for like employee appreciation, and you were going to go up on Friday and as I was getting information from our emergency operations center here, we had to have a pretty candid conversation which basically went something like this the storm is very likely going to hit here in some way, shape or form, and if you don't get out of Florida, by what did I say?
Speaker 2:Monday or Tuesday. Monday or.
Speaker 1:Tuesday, you're not going to be able to get out of Florida at all Tuesday, and unlike our experience with Hurricane Ian, where we were doing a distributed response model in our department which meant we didn't have to be at the police station when the storm hit and then what we learned from that was because some areas get hit worse than others, we can't count on certain people and assets to be available after the storm, because the storm surge Because they can't make it to the station.
Speaker 1:Can't even make it to the station they can't make it to their police cars, so we opted instead to have everybody come into the station and stay there and ride out the storm. So I knew that I wasn't going to be in the house at the time during the storm, and you didn't want to be at the house without me and having to take care of the dogs and wondering about how bad is the storm surge going to be. And having to take care of the dogs and wondering about how bad is the storm surge going to be, because last time, with Ian, we ended up getting enough storm surge here to take out my old police car. Yes, flooded that out, indeed, and we said, yeah, we should probably avoid that.
Speaker 1:So Amy changed her flight plans and she went up to New York, where she got to spend some time with Janine and Big Ed.
Speaker 2:York where she got to spend some time with Janine and Big Ed. Janine said come on, and she was just very generous with welcoming me into her home and she and Big Ed showed me around and we talked about a race that we did there in Brooklyn. But this week we want to talk about, we want to flashback to the Garvey's Point Restaurant and Brewery and I went for a wonderful dinner and beer tasting some flights. I had the opportunity to taste some flights at Garvey's Point Restaurant.
Speaker 1:Okay, so I've got so many questions here I do. At Garvey's Point Restaurant. Okay, so I've got so many questions here I do. We've been to a number of breweries across the country, everywhere from Key West to Anchorage, Alaska.
Speaker 2:Yes, we have.
Speaker 1:It's not uncommon for us to find a brewery that has a little kitchen that does a few things. It's also not uncommon to find a brewery that doesn't have any kitchen and it relies on food trucks. Which is sometimes really great, which is find a brewery doesn't have any kitchen and it relies on food trucks, which is sometimes really great, which is, yeah, both work really well. It's pretty rare that we find a brewery with a full restaurant. I can think of a couple like Midnight Sun. Oh, I don't know.
Speaker 2:Wicked.
Speaker 1:Barley, wicked Barley up in Jacksonville. So there's a handful.
Speaker 2:Yeah.
Speaker 1:But even looking at the, I was getting pretty jealous.
Speaker 2:I'm sitting here debating on whether or not I'm going to have to eat MREs while she's up in New York and she's sending me photos from New York of all these places that she's being taken to. Yeah.
Speaker 1:So Garvey's Point here has a really impressive menu looking at it yeah Before you get into that. I want to talk about the space itself. Describe what would somebody experience when they arrive.
Speaker 2:It's a single floor and when you pull in you have plenty of parking and and coming very affluent part of New York and when you come it's on the water.
Speaker 1:I was going to say. I'm looking at photos in their photo gallery and it looks like it's on the water.
Speaker 2:It's on the water. There's outdoor seating and there's indoor seating and they have those big roll away doors that can open up when the weather's nice.
Speaker 2:And the weather was beautiful. It was like in the fifties, forties and fifties and the sun was setting. We had just gotten off work and big Ed was coming to meet us for a meal for dinner. J9 and I we I call her J9. Her name is Janine we went to this place and as soon as we got there it was you walk in and it's, it's very, it's industrial, but it's also it was very fall. You have some all around, as far as the tables and the walls go, it's and some brick, and I was going to say it's metal, exposed brick, and I was gonna say it's a lot it's metal, exposed brick and wood.
Speaker 1:It definitely has that industrial feel to it, but it's really cool and yeah, you can see the brewery.
Speaker 2:They have the big glass panel in the bar insanely tall ceiling. Oh yeah, but you said it's a single floor yeah, I didn't get to the there, like it's not a whole entire second floor, but they might have.
Speaker 1:Oh, they do have a section upstairs, but they might have a very small section upstairs that might be like an event space. Maybe, that's cool.
Speaker 2:Maybe, but everything I saw that was happening at that time was that we were there was happening on the bottom floor.
Speaker 1:Gotcha.
Speaker 2:So yeah, it was great and beautiful and decked out for fall pumpkins everywhere and man, just it was great, it was so beautiful so this is.
Speaker 1:This seems like a a really beautiful location. I'm looking at the menu and this is also something that stands out to me, which is that the menu seems pretty elevated as well.
Speaker 2:Yeah. So I would say this is bar food at an 11 on a scale of 10.
Speaker 1:Yeah.
Speaker 2:And I would say that because, and patrons, we will have an appetizer bonus for you.
Speaker 1:Okay.
Speaker 2:Like that features and talks about what is special about those mozzarella sticks we had and that artichoke dip we had and the potato skins. Okay, Because I'm looking like like when you say had and the potato skins.
Speaker 1:Okay, Because I'm looking like when you say bar food at an 11, yeah, the shareables. That to me is like the bar food. So you got the Bavarian pretzel, German sausage board, meatball sliders, fried pickles, loaded nachos, spinach, artichoke dip.
Speaker 2:Oh yeah.
Speaker 1:Potato skins and tuna poke nachos, which look amazing. Oh yeah, so that's your shareables item. Then your standard appetizers breadsticks, wings, calamari, mozzarella sticks. But then they jazzed up a little sesame, cauliflower and braised short rib flatbread and the sesame cauliflower comes in like a Chinese takeout box.
Speaker 2:Oh so it's so cute. That's cool. Yeah, I didn'tout box. Oh so it's so cute.
Speaker 1:That's cool.
Speaker 2:Yeah, I didn't have it.
Speaker 1:Yeah, hold on, because the reason I'm reading some of this menu to people is because I think that we just hit 10 when you start talking about. It goes to 11. And then you're blowing past it because then you got a couple of soup options, salads, so they've got, like their house salad a Caesar, a Cobb and a Burrata.
Speaker 2:Oh, they have a Burrata.
Speaker 1:Not a lot of bar food, burratas that.
Speaker 2:I've ever seen. It looks good when it came out of the yes.
Speaker 1:On their handheld section of the menu, a lobster roll. They start out with a lobster roll and then go work it our way down. They have a short rib, grilled cheese with american cheese, pimento cheese and served on texas toast oh my gosh, and it looked amazing that would have been, I think, what I would have gone, I know, but you went over to the entree side and again they're doing steak and palm frites fish and chips, a couple other options.
Speaker 2:Chicken Milanese say, or Milanese, however you say it Did you see it?
Speaker 1:It looked really good too yeah. But what did you opt for on this list? I?
Speaker 2:didn't do the chicken bruschetta, I didn't do the salmon, didn't do the shepherd's pie although, hello, we're Irish, I just whatever.
Speaker 1:Or the autumn ratatouille I did the butternut squash ravioli, and then the only description here is brown butter and sage.
Speaker 2:Okay, there's butternut squash in the ravioli.
Speaker 1:Like a butternut squash puree, huh.
Speaker 2:Yeah, and the sauce is shaved Parmesan and fried sage and it's a brown butter, and oh my God just Were the ravioli big small. They were. It wasn't like three big ones, not like that, although that some elevated presentation styles are like that, but it was several. I didn't count them because I was eating them too fast.
Speaker 1:No, no no, that's fine. It was like Probably half dollar sized.
Speaker 2:Yeah, yeah, yeah, I'm showing him a picture right now.
Speaker 1:Yep, that looks amazing.
Speaker 2:And it had just all the fall spices, all the fall spices, and you get a perfect bite. And then there was also, like the little chunks of the Roasted butternut squash. Yeah.
Speaker 1:So when you say false spices, so the puree had in it maybe some things like nutmeg, oh yeah. Cinnamon, yeah, all spice, okay. So it's essentially like biting into a little bit of pumpkin pie almost.
Speaker 2:Well, if I had to guess. I don't know their recipe. They didn't talk to me about anything. No secrets were revealed, but I have to think they used some kind of stock some kind of stock to give it that savory balance.
Speaker 1:Okay.
Speaker 2:Or at least I feel like it did, so it wasn't overwhelmingly sweet, but the pasta was cooked perfectly.
Speaker 1:You get butternut squash on its own. You give it a good roast where you get some nice color to it.
Speaker 2:It has a natural sweetness yeah.
Speaker 1:You probably do have a little bit of sugar in there, like you said, maybe a little bit of chicken stock or something to balance that out.
Speaker 2:So good I of chicken stock or something to balance that out. So good I would have it again in a heartbeat. It would be a great carb-loading meal to have before a race.
Speaker 1:And brown butter is such a simple thing to do and, if done, you get this wonderful nuttiness from the brown butter and brown butter sauce isn't complicated Really. The brown butter. And brown butter sauce isn't complicated, it's butter, end of story cooked on a low heat, low and slow, low and slow till it browns up.
Speaker 2:Yes, and it has its own level of sweetness, but it wasn't too sweet. That's why I think there's something going on there with stock. I just don't know. And what really would have been great is to have some toasted pine nut oh yeah oh my goodness but the french fried sage leaves. But it was perfect to add that extra layer of texture that the fried sage leaves.
Speaker 1:I love sage yeah, and when you fry it up like that, it it's just a very light crisp, it's nothing crazy I dream of thanks. And it gives you that Thanksgiving taste.
Speaker 2:Yeah, exactly yeah. I would love to have this as a Thanksgiving meal. It would be great.
Speaker 1:There is a similar dish we've had before. I don't know if we've done it on the show for Wolfgang Puck, but Wolfgang Puck's restaurant in Disney Springs we did not. Has a very similar dish. Yeah, disney Springs we did not has a very similar dish.
Speaker 2:Yeah, we had that before. We even had a podcast.
Speaker 1:Yes.
Speaker 2:And it was amazing, and this is extremely reminiscent of it.
Speaker 1:I'm just telling you, 10 out of 10 would get it again, I'm guessing Would return.
Speaker 2:Wow, oh, yes, all right, I loved it.
Speaker 1:So we're going to have a link to Garvey's Point Brewery and Restaurant in the show notes. Shockingly, the link is Garvey's Point Brewery and Restaurant dot com and you can check them out. I think their website's fantastic and hopefully you're publishing these photos in social media this week.
Speaker 2:I hope so. You hope so. You're in charge of that. I know I've been remiss. I know I've been remiss, but there's just something about oh my God, Just yeah, I'm going to get on a plane and go get that.
Speaker 1:And we're going to get our social media team to post these photos this week.
Speaker 2:Our crack team of social media people Exactly here at the Runny Drink Podcast Tower South. So yeah. Darby's a plate restaurant.
Speaker 1:What.
Speaker 2:Sorry, I'm so sorry. I will do a better job with publishing the pictures. We've made your mouths water. Now you're going to see the evidence.
Speaker 1:Check it out. We'll have a link in the show notes. But wait, there's more. Let's talk drinking, because they're a brewery Q. Doesn't hurt when you go to a place and they've got their own in-house brewery and this is not just a tap room where they're serving other people's beer. The photos of the restaurant you can see the brewery in the background. They're clearly based on looking at their offerings. They specialize in IPAs, but that's not all that they offer.
Speaker 2:No, they have Kolsch, they have lager, they have, it's true, their menu is skewed heavily toward the IPA realm.
Speaker 1:And.
Speaker 2:I'm not going to say it has a lot of IPA-ness.
Speaker 1:No, no, we definitely don't want to say that, oh I can't do that.
Speaker 2:We have to do it again. No, you can do that, it's fine. No, that was bad.
Speaker 1:But I'm looking at their draft list online right now and they are on Untapped and they've got their Battalion 5 Czech Pilsner. Yeah, they've got their Battalion 5 Czech Pilsner. Yeah, they've got their Crescent Kolsch, their Fest Beer, nitro Dry Irish Stout, the Gold Coast, their American Lager, their Oktoberfest Marzen.
Speaker 2:The Landing Lager.
Speaker 1:They have a ton of different IPAs, everything from New England IPAs, American Pale Ales, Rye IPA, Imperials.
Speaker 2:And they have a sour batch Tiki.
Speaker 1:Yes, so they've got a good selection. It looks like they've got for the 18 beers they currently have on tap. They've got a really nice selection of beers ranging anywhere from about 5% ABV going all the way up to 8.5%, which you want some heavier hitters.
Speaker 2:The pumpkin picker is still there for crowlers and growlers to go.
Speaker 1:But it's not on tap anymore, so it sounds like they have probably.
Speaker 2:Crowler and growlered.
Speaker 1:Yeah, they've probably tapped them and sealed them and they're ready to go.
Speaker 2:Wah yeah, wah Sorry.
Speaker 1:It's time for the pumpkin beers to go away.
Speaker 2:I know it's time for winter.
Speaker 1:Right Winter ales need to be ascendant at this time.
Speaker 2:Winter is not coming. People, Winter is here.
Speaker 1:Winter is here and you had the opportunity to taste a couple of growlers. Did you get pints too?
Speaker 2:I got two flights.
Speaker 1:I'm sorry, did I say growlers? I meant flights.
Speaker 2:It's because you want a growler.
Speaker 1:Right.
Speaker 2:It's because you want a growler. You wanted me to bring it home. You wanted me to wrap it in its own luggage and hope that it made it here safely.
Speaker 1:We've done that before. Boy is that?
Speaker 2:nerve-wracking? Yeah, because you never know how they're going to handle the baggage when they're in a hurry to turn everything over at the airport, even though it's a shout out to what you do and those muscles you build and you never know. But I didn't take a chance, sorry.
Speaker 1:It's OK.
Speaker 2:But yeah.
Speaker 1:So you had a couple of flights.
Speaker 2:I did, and, like the appetizers, there's going to be a flight for the patrons and there's a flight that janine participated in, and she's not a beer drinker. She's not a beer drinker, but she says you know what? You don't have dana here. He's at home keeping everybody safe in the cave and running things down there through the storms. So so I will be your pinch hitter, I will fill in, I will be I don't know what other metaphors I can say guesting, guest hosting, right, she made her podcast debut.
Speaker 2:And you heard her talk about yes, you heard her talk about the bacon, egg and cheese, the classic role that I had in Brooklyn.
Speaker 1:She did For the first time. And so this I would say should be old hat for her, but she did this in the same trip, so it's not old hat for her.
Speaker 2:No, so she did beverages. She did food in the last episode and now she's moving on to help us sample some fantastic beverages.
Speaker 1:So let's play that now.
Speaker 2:Help us sample some fantastic beverages. So let's play that now. I'd like to say welcome Runcation Nation to our New York tour and continued we're in beer with Happy Dogs, a menu of food options which we'll talk about later or at a different point in the show. Welcome Runcation Nation. We're at Garvey's Point, a graft brewery and restaurant here. In what neighborhood? We are in Glencove, long Island. We're in Glencove, long Island. Yes, okay, this looks like a pretty upscale neighborhood to me. It's on the water, it is. It's a huge brewery with wall of the doors for the great fall weather, A big garage, yes, and it sets Shmad on a lot of different breweries. Now.
Speaker 1:Which is great, Very nice but it's a full-blown. Yeah, yeah.
Speaker 2:We've got a lot of TVs in here for game fans and they even have a game day or a games time, find a happy hour special. But you know me, I can't decide, so I got to fly. Yeah, I'm going to start with maybe something like an IPA, but I'm not going to tell you that there's a whole lot of IPA in this, I promise. Run case you in this, I promise.
Speaker 1:Run.
Speaker 2:Keisha Neeson. I promise this is juice break. I asked our server what was popular and she says juice break. It's an IPA out of New England, 6.5% ABV. You can get a flight of four, so this is the first of four and you can get a 12-ounce draft for nine slots. But why don't you try? You want to try some more? I have three others to go here.
Speaker 2:We go with Jouffre Break and it's citrus on the note. So already you know how I feel. Pine is not mine. See what I did there. Oh yeah, you know I'm flying solo so you're not going to hear Dana's in end. But yeah, it's like the pith of a boy fruit, like the rind. The inside of the rind, the white tarns Body is just, I would say medium to high carbonation and I feel like there's this effence of a bitter finish. 6.5 is pretty fashionable. It's not 4, it's not a 5, but I would say I know why. This is one that's popular and perhaps keeps the lights on for the Garby's Point location. Now, janine, do you want to try this? I'm sure we move on. I smell grapefruit. This smelled like what I drank the other night. Grapefruit is a popular flavor in IPAs. I'm popular.
Speaker 1:I do like that Do you like it?
Speaker 2:I do, yeah, if not super heavy in the mouth feel or the body I like. So I think on a hot day it would be great. I guess I do like it. You do, yeah, okay, but so far you've only shown interest in citrusy ideas. I'll be interested if we ever try any idea. What your opinion? Yeah, all right.
Speaker 2:So here we go and we are now moving on to the second in our flights here, and they have a metal tray and they have these cute little it almost looks like those short wine stemless glasses in their flight, which is great because you can see the color and the juice break was. It's not a golden, it's like a crazy that it's not see-through. It's not a see-through one, but it's lighter yellow. And then we have this next one, which is Battalion 5, battalion 5, which is a Pildner, and this one is a little bit more sessionable at 2, 5.2 ABV and you can get a 16 ounce draft for eight bucks. It's a little bit. It's a sliding scale based on the ABV.
Speaker 2:What's happening? Okay, I get a non-distinct nose, which usually means we're going to get some bready notes. But let's find out. It's a check filter. Okay, it's more bitter on the end than we've had A pills note that's bready and doesn't have that bitter note on the end than we've had A pilsner that's bready and doesn't have that bitter note on the end. It's good if you like that, and it's light, a little lower in carbonation than, say, the juice break. So far out of the two it's a very surprising thing that I would say I like the juice break over the Czech pilsner Because of the bitter after flavorness that remain. Do you like strut horse 18? There you are fancy blasts. I love that.
Speaker 1:Yeah, no, no, no see and the bitter that tastes like beer.
Speaker 2:To me, that's the beer taste I don't bitter too bitter. Yeah, guys, I'm not a drinker, but yeah, amy's teaching me a lot. Yeah, that's the thing. It's the end you can teach me. That's the taste I don't like when.
Speaker 1:I taste beer.
Speaker 2:It's bad, so that's bitter. That's he did in it's got that kind of.
Speaker 2:It's got that. That is the pilsner. Yeah, not for pilsner, and normally I love a pilsner, but they don't often have that. Dennish the more bready, but a lager is the breadiest. That I am that style. Let's see in here what we have Now granted if we were at Nice Guy's Pizza. This is who we're in. What we had Now granted if we were at Nice Guy's Pizza, it's a beer in who is a Cicerone certified beer expert to tell you about all the different things in those brews. So shout out to them A little slice at home. This right here is the Landing Lager. The Landing Lager is American 5% ABV, so it's the lowest that we've had. Indeed, it is the lowest so far that we've had.
Speaker 2:So, we've gone from high to low so far. Almost I think I'm going to foul it up with finishing with Oktoberfest, but it's okay. This one is the most golden of the three, whereas you'll get to the Oktoberfest and you'll see the amber color Golden lager. Yeah, it's pretty. Now smell it. Do you get anything?
Speaker 1:I don't.
Speaker 2:No, no, the other one. I smelled it immediately. I don't get anything. Oh yes, this is a great burger beer. Great burger beer Because it's not going to take away from the flavor on your meal. Hawaii is arbonated, it's got bread to it and you would not.
Speaker 1:You don't like the beer. You don't like the beer flavor.
Speaker 2:The other one. I like this one better, and last one, yeah, I don't get that.
Speaker 1:You don't get the bitter yet. No, that one.
Speaker 2:I could drink. I definitely, I'm glad to say I know what I am. Now I have an IPA girl, a citrus IPA girl I love sage.
Speaker 2:Let's end, because it's October, with Oktoberfest. It's the Marison at 5.5% ABV. It is not quite orange in color, as we've seen other Oktoberfest's from different brewery, but it's actually more of a dark golden, a dark golden, amber-y, yeah, Okay, what do you smell? I don't know, I don't smell much. Okay, so fear, as in other places we've gone, let's say, sweetwater down in Atlanta, or there are some places where you don't get anything on the nose and it saves it all for the flavor notes that you enjoy when you sip the beer. My nose is all kistuffy so I can't even smell.
Speaker 2:It's cold outside it's cold. Okay, this is definitely like the caramel note, the amber note, the dark vermalz. If you like Oktoberfest and you want and it's a little lighter than other Oktoberfest, we add in terms of the BBB and body and in carbonation, yeah, I say medium to high for this one. What do you say J9, standing in for Dana? Oh, you're an IPA girl.
Speaker 1:I don't like beer.
Speaker 2:I'm so sorry.
Speaker 1:Dana oh, you're an IPA girl. I don't like beer.
Speaker 2:I'm so sorry. No, no, it's okay, I heard it as my friend Dana. He really is the man, but he is the man. I think of you as your local non-expert and it's good. It's like what are you? But I definitely like IPA. Yeah, citrus, a citrus IPA. I'm interested when Big Ed comes, do you have him in taste? He'll taste it? Yeah, yeah, he's not a drinker but he will taste it.
Speaker 2:Well, he's probably going to make the same face. I did, okay. Yeah, my hoes will taste, and now we have appetizers to enjoy. Still more to come. Runcation Nation. Thanks for hanging in there at Garvey's Point for the first flight. I'm looking at that label for Gold Coast. Yeah, and it just it reminds me of teaching F Scott Fitzgerald's Great Gatsby.
Speaker 1:Yeah, Something tells me that the design of that label was purposefully invoking images of the cover of the book the Great Gatsby. It's very nice. I would love to try it. I think that their selection here looks phenomenal.
Speaker 2:I think that Janine was a great fan of Juice Break IPA.
Speaker 1:Very nicely done, Janine.
Speaker 2:Well done for you, and I think it was really great to have somebody who doesn't normally drink beer sample and have that basically untouched palate. Provide honest review.
Speaker 1:Absolutely so Very good.
Speaker 2:Thank you for doing that.
Speaker 1:Janine, that's going to do it for this week's episode Links in the show notes the Run, the Drink podcast Links to yes, garvey's Point Brewery and Restaurant will be in the show notes and you should check them out at Garvey's Point Brewery and Restaurant dot com.
Speaker 2:It's going to be yeah, if you end up going to that area, fantastic part of New York. And again, I know it's not connected to the Tampa area where I ran miles for Moffitt, but I think you know in this episode that kind of highlights giving back. In this season of giving back, I couldn't think of a better choice to flash back to than what Janine and Big Ed gave to me to bring home and talk to you about for our next trip to New York, Dana, Whenever we get back up there to explore and indulge, Exactly.
Speaker 1:We just want to remind you all there is still time to donate to our Miles for Moffitt fundraiser. Go to runsignupcom slash 2024 Runcation Nation. In fact, we'll be having another online auction. We mentioned it as our special reserve auction between now and Christmas Day, including some special reserve packages to bid on when we post this episode and album over on the Facebook page.
Speaker 2:Yeah, am I. Should I give you a hint?
Speaker 1:Go for it.
Speaker 2:I'm just going to say some things. I'm going to say some words, like the Columbia Restaurant Group, which includes several of our favorites Coastal Days Brewery, the first woman to ever register for and complete the Boston Marathon, I don't know. There's so much more.
Speaker 1:We'll post a link and let everybody know the items when this episode is live and in our podcast feed. Yes, why are we doing this just ahead of the holidays? This is why Moffitt has given Amy's dad almost three more years. Yeah, healthy years with us as a family.
Speaker 2:And I want Moffitt Cancer Center to continue to give people and their families a second chance with this cutting edge treatment. They are light years ahead in their research and in their treatment. It's just an amazing place to be and you are so taken care of at this place in every way and all the people that we've known that Moffitt has helped overcome their battle with cancer. We just we know it's an amazing place that we want to support, just like the Donna Foundation.
Speaker 1:Exactly, and we know we just finished supporting the Donna Foundation last month. But if you're thinking of last minute gifts or spoiling yourself this holiday season, please make sure you drop a bid and support the Moffitt Cancer Center at the same time.
Speaker 2:Yes, Thank you so much for joining us in 2024. I can't believe it's almost going to be 2025. In 2024, on your long run around the house, the commute to work wherever you are, I'm your host, Amy.
Speaker 1:And I'm your co-host.
Speaker 2:Dana, stay safe and well and we will accomplish, explore and indulge with you really soon.
