No Child Should Go Hungry: Billy Shore on Building Something Bigger Than Yourself

0:00Billy Shore: Hey everybody, I gotta tell you, we're gonna talk about Built. Built Hospitality. Millions of people use Built every day, that's right, every day to earn rewards on housing and in their neighborhood. But now, now it extends to your restaurant. That's where Built Hospitality comes in. Built Hospitality shapes how guests are recognized and taken care of. Built's restaurant-facing platform is designed specifically for dining operators to drive loyalty with their guests. It combines reservations, guest preferences, VIP management, and payments all into one platform alongside an agentic concierge. That's right, an AI concierge that thoughtfully designs and executes experiences around your guest tastes.

0:47Billy Shore: Using the latest and greatest in AI technology. When a guest walks in, your team already knows what they like without digging through notes. Built Hospitality works across the entire guest journey. That's right, the entire guest journey from delivering a complimentary course at the right moment, just the right moment, sending a personalized offer that brings them coming back again and again and again. That's right. That's what Built Hospitality is doing. It is allowing you to communicate with your guests and keep them coming back over and over. Make every guest feel like a regular every time, not just their first time, every time.

1:24Billy Shore: They're a regular. Built Hospitality is available now for restaurant groups everywhere. Learn more at BuiltDining.com backslash hangout. That's BuiltDining.com backslash hangout. And check out what Built Hospitality is going to do for you and your restaurant.

1:41Debbie Shore: A single idea that no child in America should go hungry. When you think about it, the only way we're going to solve childhood hunger is if enough people cared about it, we wouldn't have the problem, right? So almost by definition, we need to get more people involved in that. The thing that I would be most proud of is giving other people the sense that they can make a difference, kind of empowering them. I can't tell you how many times somebody came up to me and said, you know, I didn't know that I could help childhood hunger.

2:10Billy Shore: Well, I gotta tell you, we are back at the Hospitality Hangout Live. We couldn't be more excited. Presented by our friends from OLO. Jimmy, you know what OLO stands for? I do. What? Online ordering. I just want to make sure you're paying attention, okay? Yes, sir. And, Jimmy, we continue with an all-star lineup of guests here at The Hangout. Jimmy? So let's jump into this. Jump into it. Who is our guest? Missed it. You say it. You say it. You tell everybody who it is. Every now and then, we have the privilege of sitting down, not just with a leader and a CEO, but someone who didn't just build a company, but really started a movement.

2:45Billy Shore: I love it. Jimmy, you're getting me teary. Back in 1984, our guest and his sister Debbie took a$2 ,000 credit card advance. And in response to the famine in Ethiopia, they started an organization in the basement of a row house on Capitol Hill. 40 years later, 40 years later, that company has raised, with my pinky, more than a billion dollars. Launched No Kid Hungry campaign, rallied CEOs, chefs, and entertainers across the country with a single idea that no child in America should go hungry. So please welcome founder and executive chair of Share Our Strength, Mr. Billy Shore, who's been a really good friend of Brandon.

3:24Billy Shore: We appreciate you, sir. Thank you for being here. I love it. Yeah, Billy, I got to tell you.

3:27Debbie Shore: Brandon's been a good friend of ours, so thank you.

3:28Billy Shore: It's been a while. We had a great time at the big event early, like kicking off the summer, I think it was, right?

3:35Debbie Shore: At the Glass House in New York.

3:37Billy Shore: Yeah, and I went to go down to the stock exchange, which was thrilling for me because I'd never been there before, and it was really cool. I mean, I think we know a little bit of background, but for the folks who are new to Mr. Billy Shore, I remember you talked about you worked for Senator Gary Hart. Yes. For quite some time, right? That was about you were chief of staff to Senator Bob Kerry. Yep. So it's fair to say you know your way around Washington, D.C. I used to. I used to. I don't recognize it anymore, but I used to. You used to know your way around there. And as Jimmy said, you've turned this movement about really that no kids should go hungry.

4:13Billy Shore: And when you just say that, it's so obvious that no kids should go hungry. It just makes no sense that anybody would even be talking about something like this. But here we are. We're talking about it. And you've raised over a billion dollars to fight this problem. And you're also the author of The Cathedral Within, which you just gave me a signed copy of. Your own signed copy. It was the last copy from what I understand. I went on Amazon and there are none left. So if you didn't get one, you're out of luck. You know what? You'll make more. You'll make more. You can't, Jimmy. You can't. It's a first edition.

4:42Billy Shore: You can make more, but it won't say first edition. And my understanding is that you've already signed with Netflix for the movie.

4:49Debbie Shore: I wish. My son likes to go on Amazon and see how low the price is on the book. Dad, they're giving away your book now. Yeah, so he's giving me a hard time all the time. You know, when he writes a book, you know, tell him to shut up, all right? Exactly.

5:02Billy Shore: But yeah, so let's talk about the book a little bit. because you do a lot, but when did the book come up?

5:05Debbie Shore: I mean, this is like new. Well, the book has actually been around for a while, but we kind of gave it a rebirth for this particular conference. But, you know, the idea was to really, for a broad section of the nonprofit sector, give people the sense that it makes sense to work on something your whole life, like the great cathedrals, even if you're not going to see your work finished. The cathedral in Milan, which is the second largest Gothic cathedral in the world.

5:30Billy Shore: And what about that one in Barcelona? In Barcelona, just finished. How long was that? It was hundreds of years.

5:36Debbie Shore: The cathedral in Milan, 579 years.

5:40Billy Shore: It's amazing to me because I always thought that we had trouble building a subway in New York. Yeah, exactly. We do, and we do. It takes a long time. But then when I hear that, I'm like, I guess we're not so bad.

5:49Debbie Shore: And as I was telling the audience here, the only thing that everybody who worked on it could have known for sure was that they wouldn't see their work finished in their lifetime. And that didn't detract from their dedication. It's crazy when you put it in that perspective. They were part of something larger than themselves.

6:03Billy Shore: Yeah, it really is unbelievable. So, Jimmy, let's get into it a little bit. Absolutely. So let's talk about, sorry, I was thinking about... What were you thinking? You weren't thinking about being here at the podcast, Jimmy? Yesterday, you had a great chat in the opening sessions with our friend, Mr.

6:20Debbie Shore: Chip Wade.

6:22Billy Shore: And you guys were talking about, and I had never heard this kind of cathedral idea. And I think either you said it or someone said it right after. I just forget now. That's why I was thinking a true measure is planting a tree whose shade you will never sit in there. So I don't know if that came. Same idea. Same idea. And I was trying to remember. I mean, unless you plant it like when you're three, you might get some shade. So talk about, if I could, what are you most proud of when you look back? You work incredibly hard. So what motivates you to continue to keep your energy? and the key word I think I would use is your passion so high and that you want that passion outlasts you.

7:07Billy Shore: Yeah.

7:08Debbie Shore: And I guess, you know, the passion part feels natural, but the, when you were talking at the very beginning, Jimmy, about, you know, trying to create a movement, like when you, when you think about it, the only way we're going to solve a problem like childhood hunger is if more people, if enough people cared about it, we wouldn't have the problem. Right. So almost by definition, we need to get more people involved in this. And so, you know, we didn't think about it, particularly in terms of like, we're going to create a movement, but we have to find ways to get more folks involved. And we knew that the restaurant industry was the key to that from the very beginning, like literally from the first day of Share Our Strength, we thought, who would care about what we're doing?

7:43Debbie Shore: Well, who makes their livelihood from feeding people? So it seemed like a natural. And chefs and restaurateurs have responded. And when you ask what I'm most proud of, the thing that I would be most proud of is giving other people the sense that they can make difference, kind of empowering them. I can't tell you how many times somebody has come up to me and said, you know, I didn't know that I could help childhood hunger, end childhood hunger, just by being a chef. And I was like, are you kidding? Just by being a chef? Chefs are amazing. They do amazing things. So don't minimize that. You can have a huge impact on this issue.

8:18Debbie Shore: So this notion of empowering people beyond their industry, beyond their day job, is what I guess what I get really excited about.

8:26Billy Shore: I want to stay on this if I could. And I think that was a really nice moment. And I don't want to ruin this nice moment. Yeah, well, you're ruining it right now. I might be because I'm the finance guy. And I want to extrapolate from what you said. Could that philosophy or approach also be applied to businesses that are trying to create brands and cultures that needs to live beyond that founder and needs to live beyond the CEO? I know I just went capitalist, But can you take that message and apply it to something that really is a business, but it needs to outlive that founder or CEO?

9:02Debbie Shore: Yeah. And I think you could apply it in a couple of different dimensions. One is that so many people in business in the corporate sector, and we're fortunate to have a lot of corporate partners, so many of them are passionate about their business, but they don't necessarily connect their business to having an impact on social change. And they want to find a vehicle to do that. And the businesses that do that well, I think, earn more loyalty of their employees. They have better retention. They have just more passion related to it. And then I think, look, anybody who aspires to get anything done and, you know, the cathedral building, was it really a metaphor for it's going to take a long time to solve these problems?

9:43Debbie Shore: You want to create something that's going to outlast you. And I think the only way to do that is to find ways to bring more people in, give them more ownership, move on down the bench yourself and find ways that other people really feel like this is their thing.

9:57Billy Shore: And you're building a coalition because it's like you said, you can't do this by yourself. This is a heavy lift. And you've built a coalition that somehow I think because, you know, no kid hungry share our strength that resonates with everybody. And you've managed to put restaurants, major corporations, not that the restaurants are major corporations, but non-restaurant major corporations like Macy's is a big sponsor. Citibank is a big, you know, sponsor. Entertainment and even government, which is always incredibly dysfunctional. You've managed to find some way to create some functionality to get some of these incredible initiatives done.

10:36Billy Shore: I know that when I was at the event, you talked about all the different initiatives and you have to work on all sides with all different CEOs, all different leadership, all different ideas and thoughts. But everybody comes together on this one idea. So tell me a little bit about that. I know Hugh Jackman is a big supporter. So how do you do that? How do you bring everyone together?

10:57Debbie Shore: Well, I think the fact that we're focused on kids helps because that's an opportunity to have like a little oasis of common ground that almost everybody can agree on. Whether you're rich or poor, old or young, Democrat or Republican, you should be able to agree that children who are the most vulnerable, certainly developmentally, and the least responsible for whatever plight that they're suffering, you should be able to agree that we can make a difference on their behalf. And when you mentioned in introducing this, Jimmy, that I'd worked for, or you did, Chatsy, that I'd worked for, you know, Gary Hart from Colorado, Senator Hart, and Senator Bob Kerry, loved every minute that I was in politics and government.

11:38Debbie Shore: But in a way, it's very narrow. It leaves a lot of talented people out. We all know a lot of people who aren't political at all, but who have a lot to give to the community. So our thinking was, like, can we create a vehicle through which people can be involved? If you're in business, if you're in education, if you're in health care. We have physicians that are involved with us. The American Academy of Pediatrics is involved with us. We have teachers. The American Federation of Teachers is a committed partner, in addition to all of the retail partners and the cities and the Olo's and the William Sonoma's.

12:09Debbie Shore: So the idea was, you know, could we bring all these people together? And again, not in a way that requires you to define or defend your partisanship, because we all have our own political lives, but says, I'm going to put that aside in the interest of getting something done for these kids.

12:24Billy Shore: Sure, right. And it seems to be working.

12:27Debbie Shore: It seems to be working, right? I think it's working. We've still got a long way to go, but we've made tremendous progress that we wouldn't have been able to make on our own. And particularly, the nonprofit sector is, for many years, tended to survive on what was left over. Right. Whatever resources people had, they could donate. You went to the nonprofit sector. That's not how you solve problems. Right. You know, you need to put together the resources you need, not the resources that get left.

12:59Billy Shore: Not like the leftovers and the crumbs. It's it's it's real. So when you talk to a restaurant partner, which, like you said, when you were doing this, the obvious partner would be a restaurants because they're feeding people. What is it that the restaurants are doing to help? Is it is it awareness? What is it that you're getting from all these restaurants? Because you've got some incredible restaurant partners.

13:18Debbie Shore: Restaurants have helped us in so many ways. So first and foremost, they started by just showing up and cooking at food and wine events that we raised money by having people come to the events, buy tickets. So culinary dinners, that type of thing. That was first. Then we stumbled into the fact that a lot of companies that market into the restaurant industry think about Citi or Olo and others. Their customers are restaurants. They came to us and said, restaurants seem to have great affinity for share our strength and no get hungry. It would be good for us to partner with you. So then restaurants were benefiting us that way almost unintentionally.

13:55Debbie Shore: And then on top of all that, chefs and restaurateurs have a lot of knowledge that they almost take for granted that can be really valuable to others. So, you know, we had for many years a program that we ultimately spun off and gave to other community partners called Cooking Matters. So, you know, if you could take low income families and take them into a grocery store, explain unit pricing, show them how to if you buy a chicken, if you know how to carve up a chicken and you buy a chicken hole, you save a lot of money as opposed to buy chicken parts. So all the things that, you know, and about nutrition that Chefson and others take for granted, we had them start to teach families.

14:36Debbie Shore: And that was very powerful. So almost every way that you could think of involving somebody with culinary skills, we found a way to involve them. It makes a lot of sense.

14:44Billy Shore: I want to stick on to stay there for a second. You have a lot of great partners and you truly I have a tagline and I mean something to me about it takes a village. You have really coined that, Jimmy. Well, it's an African proverb that I've adopted. I thought you coined it. But you've created quite a community yourself. And when I think about, and I want to actually, let me give a shout out to a few of your partners that we know. Fogo de Chao, you know, I understand has given more than 6 million meals. Yeah, amazing. Through their partnership, Chipotle, Denny's, and dozens of other brands who participated in the CEO pledge to end summer hunger, because that's a time of year where without school, that's the one meal a day, you know, in many cases, that kids can rely on.

15:26Billy Shore: but the industry that we're focused on, the restaurant industry is certainly going through its own challenges and headwigs right now and here, you know, you need them you want them and you need them to be part of your community so how do you balance out the, you know, people feel like how much more do they have to give and yet you have all these restaurants leaning in, for restaurateurs out there that are listening to our podcast Talk about the value, the benefit of engaging. And I think you've commented a little bit about what it does for morale. But talk a little bit about why our industry does lean in so much and what do restaurant operators out there who might not know enough, what should they be looking at, you know, potentially for their engagements?

16:08Debbie Shore: Yeah, I think our goal has always been to make this a kind of a win-win partnership. So, you know, the real definition of partnership is both sides get some value out of it, not just, you know, you have money, we need money, please give it to us. So that's not the way we work. But we try to work with restaurant partners and ask them what is important to them. Are they going to be rolling out new stores in new communities where maybe we already have some traction and we can introduce people? Are there ways to get their employees engaged? Are there certainly ways to create more awareness of just the restaurant's presence in the community and some goodwill towards that?

16:46Debbie Shore: But we actually sit down with them and say, let's talk about, you know, we've got all of these programs. Let's think of them as wet clay. How can they be shaped in a way that would be good for you? My theory is that whenever you have a potential partner and you have an idea that is good for the partner, you're guessing. And you're probably guessing wrong. Why not just ask the partner? What would be good for you in this relationship? Yes. So that's what we try to do.

17:09Billy Shore: What is most important to you? And is there a new industry-wide effort that you can preview or we shouldn't preview, is there? No, no, I think we should preview it. I think we should preview it. There's a new effort that's coming out. So, by the way, Shats, you want breaking news? We might get a little breaking news right here. Yeah, we have breaking news. We have breaking news. There's a new initiative.

17:25Debbie Shore: A new initiative coming in April 18th of 2027, to be exact, called Restaurant Week for Kids. Nice. And the idea is to try to unite the entire industry around a week where, if you think about it, and as we've described it, of 750 ,000 some restaurants in the United States, let's say every one of them was able to raise or donate$130, you'd have, I think,$100 million to go towards hunger relief. I think so. I mean, if I do my math correctly, yeah, something like that. They want to be part of something bigger than themselves.

17:57Billy Shore: So tell me about the Restaurant Week for Kids. This is big.

18:00Debbie Shore: Well, yeah, that's what it's going to be. We're going to promote it. We're going to recruit restaurants. We already have organizations like Chipotle and Tropical Smoothie Cafe. So tell me what happens.

18:11Billy Shore: Give me an example.

18:12Debbie Shore: We're going to work with them so that they have a menu of ways to raise and donate that money. They might do a roundup of their customers' bills that way. That's always an easy one, I think. That's an easy one. They might have a signature item that they sell if you buy the cheesecake. Since I know you guys want more Cheesecake Factory benefits for your podcast.

18:32Billy Shore: That's for sure.

18:33Debbie Shore: If you buy the cheesecake, you know, that particular item will go towards, you know, Kid Hungry. It might just be that, you know, they do an event in their restaurant. However they do it, there will be a menu of options, whatever works for them.

18:45Billy Shore: Love that.

18:45Debbie Shore: Yeah. It's going to be fun.

18:46Billy Shore: It sounds like it's going to be super fun. I mean, obviously, Restaurant Week in the restaurants, like at New York City, we just ended up with the Restaurant Week. So it's something that I think has really—the idea of a Restaurant Week has really caught on the Restaurant Weeks all over the place. So I think it's a great idea, and I think it'll be a no-brainer. All right, listen, Jimbo.

19:05Debbie Shore: You're going to be an influencer in this, right? Yeah, 100%.

19:07Billy Shore: I love the whole idea, Restaurant Week for Kids. So listen, Jimbo, we've got to take a quick break. All right, don't go anywhere. We'll be right back. We've got the new segment, the hospitality headline, right? We'll be right back with the hospitality hangout from our friends at Olo. We've got Billy Shore, Share Our Strength, New Initiatives, No Kid Hungry. We've got some Hot or Not. We've got Brandon Quickfire Live, so don't go away. Be right back. Hey, everybody. I got to tell you, we're going to talk about Built. Built hospitality. Millions of people use Built every day. That's right, every day to earn rewards on housing and in their neighborhood.

19:43Billy Shore: But now, now it extends to your restaurant. That's where Built hospitality comes in. Built hospitality shapes how guests are recognized and taken care of. Built's restaurant-facing platform is designed specifically for dining operators to drive loyalty with their guests. It combines reservations, guest preferences, VIP management, and payments all into one platform alongside an agentic concierge. That's right, an AI concierge that thoughtfully designs and executes experiences around your guest tastes using the latest and greatest in AI technology. When a guest walks in, your team already knows what they like without digging through notes.

20:28Billy Shore: Built Hospitality works across the entire guest journey. That's right, the entire guest journey from delivering a complimentary course at the right moment, just the right moment, sending a personalized offer that brings them coming back again and again and again. That's right. That's what Built Hospitality is doing. It is allowing you to communicate with your guests and keep them coming back over and over. Make every guest feel like a regular every time, not just their first time, every time. They're a regular. Built Hospitality is available now for restaurant groups everywhere. Learn more at builtdining.com backslash hangout.

21:04Billy Shore: That's builtdining.com backslash hangout. And check out what Built Hospitality is going to do for you and your restaurant. We are back and we are live from Prosper here in Orlando. And we're back with Billy Shore and we're going to do the new segment, Hospitality Headlines. Billy, I'm going to go through three headlines. Okay. Two of them are real. One of them is completely made up and fake. All I need you to do is tell me what is the fake headline.

21:34Debbie Shore: Okay.

21:35Billy Shore: Jimmy, you can play along with us. I'm going to play along too. All right. No cheating, Jimmy. No cheating. All right. Here we go. Is there audience participation?

21:41Debbie Shore: Like phone a friend? You can phone a friend. You can phone a friend.

21:44Billy Shore: This is how to be a millionaire rules are in play. Yes. How to be a millionaire. Are you ready, friends? Yes. Okay. McDonald's released a caviar kit to go with your chicken McNuggets. Okay, fake, fake. McDonald's released a caviar kit to go with your chicken McNuggets. Grillo's Pickles, which I love, by the way. Grillo's Pickles and Smoothie King have teamed up on a pickle smoothie. And God knows there is pickle everything right now. Pickle chips. I mean, everything's pickled. Everything's pickled. I just got some delicious pickled potato chips. So everything's being pickled right now.

22:16Debbie Shore: On our Chef Cycle ride? I don't even know. The restaurant riders, they love to drink pickle juice. It prevents cramps. It prevents cramps.

22:22Billy Shore: A Jameson and a shot of pickle. Jimmy, you liked the picklebacks back in the day. Back in the day. J-Mo and pickle juice? J-Mo and pickle juice. Right, okay. And then headlines, the third headline is Applebee's has launched silent boots with noise-canceling walls for introverted diners. Are we at the point in our life now that we have introverted diners that want noise-canceling walls? Mr. Billy Shore, what is fake? Is it McDonald's and this caviar kit? Is this Grillo's Pickles and Smoothie King making a pickled smoothie? Or is it Applebee's trying to appeal to the introverted diners that they don't want to go out at all?

23:02Billy Shore: So if you only want to get them out, they have to do something with noise-canceling walls.

23:06Debbie Shore: I'm looking at my three friends who I've done phone a friend, and all three have answered differently. Oh, okay. So, wait, are you going to phone a friend without even telling us?

23:13Billy Shore: I'm going to, yeah, well. We're getting permission. Yeah, but you have to go through because there's only three lifelines.

23:18Debbie Shore: I'm going to say number one. No, no, no, no, no. Do I get a prize if I get it right? Like, why are we stressing over this?

23:23Billy Shore: You're using a lifeline right now. You're using a lifeline right now. Using a lifeline. So you're saying McDonald's. Yeah, caviar and McDonald's. I'm not saying it. All right, Jimmy. I want a plan. That is a final answer? I want a plan. Wait a minute. I got to get Billy's final answer.

23:36Debbie Shore: Final answer? Not my final answer.

23:39Billy Shore: What do you mean not your final answer?

23:40Debbie Shore: You asked if it was a final answer. You said, not the final answer? Hey, will you guys get it together?

23:48Billy Shore: Which one is fake? Which one is fake? Is McDonald's released a caviar kit to go with your chicken McNuggets, Grillo's Pickles, and Smoothie King team up for a pickled smoothie, or Applebee's has launched silent booths with noise-canceling wall for the freaky introverted diners that are afraid to go out?

24:02Debbie Shore: Okay, I'm going to say the third is fake.

24:04Billy Shore: Okay. I'm going to agree. Is that your final answer? That's my final answer. Final answer. Okay. Locked in. I'm going to agree with our friend Mr. Shore, but with a little color. One, the McDonald's caviar. that is because first of all down the street from our office Coco Duck the golden the golden nugget but that's not McDonald's Jimmy I know but I'm just saying that is too much of a leveling up and a game to play that makes so much sense to me pickles wait caviar and McDonald's make sense to you I'm just saying they can find something to level it up and play along that makes sense to me the gorillos and the smoothie king by the way I love pickles I like pickles on natural with nothing else so not in a smoothie so no the answer is yes that makes so much sense to me So that's true.

24:48Billy Shore: What makes zero sense to me is if you would have said noise-canceling headphones, I would have said that's got a chance. I said that. I said that. No, you said like building these walls. I changed it. So walls. Billy can change. Billy can change. I can change. They would literally turn to that introvert diner and say, ordering home for you is good. Order from home. So I say, see, it's fake. I gave my ration out.

25:07Debbie Shore: Final answer.

25:07Billy Shore: Final answer. Final answer. I got to tell you. You know what? It's the first time this has ever happened. Both Jimmy and our guest, Mr. Billy Shore, have gotten it correct. That is 100 % fake. I think Julie probably tipped off the team over there. Give Billy your IHOP gift card. Julie has a poker face. What do you win? You win this IHOP gift card. Okay. Look at that, Billy. And they say you never get anything at the hospitality hangout. We're always giving things away over here. Billy, you're a big giver, but we're giving to you. Very excited about that. Billy, you spotted the fake headline. But the real story in restaurants right now is who owns the guest relationship?

25:45Billy Shore: That's exactly what Olo is built for, a commerce platform running millions of orders a day across digital ordering, delivery dispatch, payments, and guest data. So also brands keep the relationship instead of handing to a third-party app sick. By the way, I'm riffing this, by the way. That was very natural. This is all natural, by the way. That was very smooth. Same mission as no kid hungry in a way, making sure people doing the work get to keep what they've earned. Jimmy, I just made that up. I just riffed that right off the top of my head. How did it sound?

26:15Debbie Shore: Does Olo actually allow you to do this? Yeah, I don't even know.

26:18Billy Shore: Yeah, who knows? Anyway, when they get the preview of this recording, they'll be like, edit that. All right, listen, let's jump into hot or not, okay? Here we go. Mr. Billy Shore, hot or not, okay? I'm going to ask you something, and you say if it's hot or not.

26:32Debbie Shore: Okay.

26:33Billy Shore: All right, and then Jimmy will opine on it, okay? I'm a big old piner. Great old piner. One of the best opiner I've ever met. Mr. Billy Shore, is ketchup on hot dogs hot or not? I mean, it's the summer. What do you say?

26:44Debbie Shore: No.

26:45Billy Shore: No. Not hot. Are mocktails hot? Are mocktails? They're mocktails. Hot. Very hot. Very hot. Very hot. Protein everything. Is protein everything hot right now? Hot. Hot. Protein everything is hot. Pickle flavored everything.

27:01Debbie Shore: I guess, from what we said earlier. From what we said earlier.

27:04Billy Shore: It's hot. Not to me. But it's not about me. It's not about me. It's about people. Drone delivery. Is drone delivery hot? Getting hot. It's getting hot. Yeah, see, Billy knows. What about private dining club? You've seen a lot of private dining clubs. Is that hot? Is private dining clubs hot? Like ZZs and stuff like that?

27:23Debbie Shore: I'm going to say hot and refrain from any editorial comment on it.

27:26Billy Shore: Okay. All right, Jimmy. So that's what you got there, you know? I mean, the ketchup on hot dogs was a no. That's not hot. And I actually appreciate and agree with Billy's answer on the ketchup. What about relish on hot dogs? Because that's pickles. I'm a no on that. Not for me. But I was thinking about this whole kind of libertarian. Like, you know, somebody's putting ketchup on hot dogs. Heinz, our friends at Heinz, I'm sure. A lot of people. A lot of people, but not hot. Chilling like sauerkraut and ketchup. I guess my question in terms of opining, as we look at protein on everything, or the expansiveness, is this a trend?

28:08Billy Shore: Is this a fad? Is this a moment, do you think? or do you feel like enough people have been educated to say we're sticking with this thing? This is going to be foundational, in your opinion. This is to you, Billy.

28:19Debbie Shore: I think it's a moment. I think every trend in food is a moment. It's a moment. And then there's another one behind it. It'll end up being more than what it was, but it won't be forever.

28:30Billy Shore: I was just thinking about chips and stuff like that. You can't eat seed oil. Now everything has to be avocado oil, so all the potato chips are now, every bag of potato chips you see it's it's avocado oil no more seed oil apparently seed oil bad yes you know i think i was i was saying it i was asking the question because i'm getting a little tired and every time i look at a menu that's bro they're telling me i can level it up i can do more oh you mean like adding salmon or adding chicken like you know what make the dish that's not the protein i think that's just upselling but i'm all they like or the infused everything has infused protein more protein am i right see that's different so i don't just let I don't want to have to choose between the one with more protein, the one with normal-sized protein.

29:13Billy Shore: I'm just getting a little tired. No, I told you the one that's funny. Sam comes home, my youngest, and he comes home with milk. It was like$13 for the whatever little thing of milk. Extra protein. More protein in the milk. I was like, but milk has protein. Extra protein. This is like so much protein. They've been stinking so much protein. By the way, remember when all the kids were doing 6-7? Remember 6-7? Yes, yes. Okay, I single-handedly turned that trend downwards. 7-6? No, no. I ended it because I started to use it and embrace it. And once I started doing it, my daughter and her friends were like, well, if Sylvie's dad's doing it, that's not cool.

29:51Billy Shore: So now I'm going to say I'll end it right now. Ready for this? I'm all in on more protein. It's over. It's over. I'm going to end it.

29:59Debbie Shore: I'm the reverse indicator. You may have seen this on Instagram. I'm way behind. but there's a comedian who does the thing about where the server comes over and says, do you want pepper on your steak? And the customer says, well, is it better with pepper? And the guy says, yeah. And he says, well, why wouldn't you do that in the kitchen? Why don't you just make the steak with the pepper? No, I got to tell you, it is.

30:19Billy Shore: It's the same thing when they come up with the cheese. Why don't you just put the cheese on and we brought it out? Why don't you do that back there? There's one before, would you like cheese on that? And then they make it, it comes out with or without the cheese. I mean, Julie hates cheese. You just write, yeah, they put the right amount of pepper, the right amount. Just print it the way you're supposed to have it. Are there any other ingredients you're going to bother to put in? Here we go. Six, seven, and more protein. You can do that all day long, you know? They bring the cocktail over. Do you like whiskey in your cocktail?

30:44Billy Shore: Well, how do you make the cocktail with whiskey? Why don't you just put that in there? Exactly. They bring it old-fashioned, you know? I think the problem there, Shatsy, is you ordered off the mocktail list, and then you're like, where's my whiskey? So you want the cocktail mocktail. Well, that's what I think. The cocktail mocktail. Give me a mocktail. It's the mocktail cocktail. Turn it into a cocktail. It's the mocktail cocktail. It's a non-alcohol cocktail with alcohol.

31:05Debbie Shore: Right? That's the best of both worlds. Right. You're like, oh, yeah, no, I only drink mocktails.

31:10Billy Shore: Oh, well, my dad's line was, I don't drink anymore. He goes, I don't drink any less either. Right? All right, let's jump on to the branded quick fire. Jimmy, this is the number one segment of all podcasts. It is now being ranked as the hottest thing going. Jimmy loves it. It's a lightning round. Billy, are you ready, sir? I'm ready. What is your favorite food city in the world?

31:29Debbie Shore: Favorite food city in the world. World. Man, I'm going to say. What country? Country or city? Oh, well, Italy. Sorry.

31:38Billy Shore: That's why I wanted to say, because I knew you were going Italy. I'm going with Tuscan. And I don't want you to like the fifth, you know, which city. Thank you. Thank you. Exactly. And what's your Uber rating right now, Mr. Billy Shore?

31:47Debbie Shore: I know I don't know my Uber rating. Classy guy like you has got to be at least. I'm pretty low maintenance. I bet Billy's a big hitter on Uber. I bet he's got a good rating. What do you think, Jimmy? I think it's pretty good.

31:56Billy Shore: 495. 494. 494. We're in Polly Market. Do you have your Uber app?

32:00Debbie Shore: Yeah, you guys, let's take a look. Let's take a look. I hope I don't embarrass myself here. No, no, no. What did you say, Jimmy?

32:06Billy Shore: I said 494, and here's a guarantee. What? It's higher than Shatsy's. No, that's... I'm very lucky.

32:10Debbie Shore: Well, that'd be easy, right? So wait, where do I find my rating? No. The count. And there it is, right up top there. 493.

32:17Billy Shore: Jimmy, you were so close on that. 494. Jimmy, you've been very high like that. Price of right rules. I'm over it. It's a very respectable Uber rating, Mr. Billy. Higher than Shatsy's, higher than mine. Shatsy, yours is? I travel, mine's a 476. Okay, all right. You get 475 for signing up, Billy. Yeah, no, mine's... Signing up. I just think I just cancel all the time because it takes too long. All right, here's a, yeah, you travel New York a lot. Yes. How do you take your bagel? Oh, just sesame with cream cheese. What do you mean, oh, just? What do you mean, oh, just? Well, I mean, it's just... It's kind of pure, isn't it?

32:47Billy Shore: Too bad, isn't it?

32:48Debbie Shore: I think, like, yours is the right way. Actually, you know how we make our bagels in our family? Wow. Our family's obsessed with butter. So we put butter and cream cheese on a bagel. It's delicious, by the way. We also butter all of our pizza crusts. See that?

33:00Billy Shore: I don't know. Is that an innovation that you're not aware of? No, but I've never heard that before. Gotta butter your pizza crust. I've seen some. Pittsburgh thing. I'm still using margarine. I think margarine's gonna make a comeback. No, see, Jimmy, I don't think so. I think margarine had its day. I can't believe it's not butter. I can't believe it's not butter? That's my jam. I think that's the whole scene. I think we've realized now that that'll kill you. The very thing that was trying to lower your cholesterol is the worst thing for you. It's like lard is actually the best thing. We should be eating more lard.

33:25Billy Shore: I think they're bringing lard back, by the way. Right?

33:27Debbie Shore: I hope so.

33:30Billy Shore: McDonald's always had lard, and it was terrific. All right, listen to me. Billy, this is something that always gets a lot of debate. Jimmy is passionate about this. Passionate, I am. I'm going to ask you because you seem to like him better than me because the way you've been looking at him the entire time we've been talking.

33:46Debbie Shore: He's neatier than you are.

33:48Billy Shore: Thank you. I appreciate that. Jimmy is neatier than me. Is a hot dog a sandwich? Is a hot dog a sandwich? Yes. No, a hot dog's a hot dog. Love that. What do you mean a hot dog's a hot dog? You know it's a hot dog.

33:59Debbie Shore: It's its own category.

34:00Billy Shore: What do you mean it's its own category? It's its own category. There it is.

34:03Debbie Shore: Is it a hamburger sandwich? A hamburger is a - Is that a category too? It's a category.

34:08Billy Shore: So hamburger's a category, hot dog's a category. Yeah. Tuna and rye?

34:12Debbie Shore: Tuna and rye is a sandwich because there's no bun involved. If there's a bun, it's not a sandwich.

34:18Billy Shore: So a hamburger bun, a hot dog bun. Any bun. Okay. If I take a piece of chicken. and I put it in between a hamburger bun. Is that a chicken sandwich, or what is that? You wouldn't put it between a hamburger bun. Well, you do tell me that you've never had a chicken sandwich between a hamburger bun? I guess I have. Is that a chicken sandwich? It's a sandwich. By the way, you can bully, you can try to bully. Not bully, I just proved the point. No, you know, hot dog, own category, not a sandwich. Hamburger, own category, not a sandwich. That's it, we're done. Billy's answer was because it's on a bun.

34:50Billy Shore: So if you think a chicken, put it in a bun, it's chicken sandwich. Complete answer would have been a hamburger bun. It's its own category. I stand by what Billy said because it happens to be where I come out on this topic. Hot dog and a hamburger, its own categories. Billy, you take a hot dog, you stick it between a hamburger bun. What is it? It's still a hot dog. It's still a hot dog. It's still a hot dog. Okay, we'll move on. We're going to agree to disagree. Disney or Universal? Which is your, what is your go-to? Universal. Why did you jump so quick on that?

35:20Debbie Shore: I love Universal. What do you love so much? I just, I think, I thought the rides were good. Are you a big rollercoaster guy? Big rollercoaster guy. I haven't done it since my kids got older, but when I had to pick, it was universal.

35:30Billy Shore: Yeah, it was universal. And, like, are you Gemini-ing? Are you ChatGPT-ing? Are you Claude-ing? What is your go-to LLM?

35:39Debbie Shore: I like to ask Claude to comment on ChatGPT.

35:43Billy Shore: You put them against each other?

35:44Debbie Shore: I copy and paste what ChatGPT tells me, and I put it into Claude, and I say, what do you think?

35:48Billy Shore: So are your Claude and Chat and Gemini fighting with each other? Yeah.

35:51Debbie Shore: Well, I'm not using Gemini. They are fighting with each other a little bit.

35:54Billy Shore: So, is it like kids now? Do you have kids? What is your Claude's name? Claude is Claude. And what about Chad?

35:59Debbie Shore: Chad is Chad.

36:01Billy Shore: And they're fighting with each other.

36:02Debbie Shore: So, do you have to break it up? There's some disagreements. Who do you like better? It depends whose answer I like better.

36:09Billy Shore: So, that's what I laugh about. I'm like, Jillian, my wife, Jillian will go in. She goes, see? Chad agrees. I'm like, Chad agrees with everything you say. Anything you do, it's Chad.

36:17Debbie Shore: The Claude is a little less ingratiating than Chad. Exactly. Just a little.

36:20Billy Shore: It is. I'll be like, should Jillian and I, where should Jillian and I take a vacation, the two of us, for my 60th? You and Jillian would enjoy a really fabulous Tuscan trip, you know? Or how about going to the south of France?

36:36Debbie Shore: Both Claude and Chad will hear all of this eventually. So this will be baked into there. I am done with my quick fire.

36:43Billy Shore: You can now bring us home. I can bring us home. Billy, you are a fantastic, you've been a fantastic guest. And thank you for joining us today on The Hangout. You traded a career in politics,$2 ,000 credit card advance. To do this. At a basement office. To do this podcast. Maybe I should have stuck with Gary Hart. Forty years later, you built a movement that is feeding kids and really taking on a challenge that I think everyone can agree that having kids who aren't getting fed is just ridiculous. It is just ridiculous. So thrilled that you shared some of this stuff with us. Ladies and gentlemen, Mr.

37:23Billy Shore: Billy Shore, founder of Share Our Strength in Nook and Hungry. Thank you for doing this with us. Thank you. Billy, you get like a ladies and gentlemen over there. I don't think I've ever seen that. That was the first time it ever happened for Mr. Shore.

37:34Debbie Shore: And I just want to call out your team, which has been an amazing support for us, particularly Julie. Oh, thank you. Who's been incredible. Yes, could do without Julie. There she is. It really makes a difference. There she is, Julie. Come say hello. We're calling you out on the air, Julie. Come on in. Come on in. because you've made this relationship work and we're grateful.

37:49Billy Shore: We have Julie live right now and we're presenting Julie with... I'm taking this back. Julie, we are presenting you... This is from Billy. Billy is giving you, from the team at Share Our Strength and No Kid Hungry and Billy and everybody, we are handing you this IHOP gift card. I will hold you going with me.

38:11Debbie Shore: I'm expecting you to give it to Ceci and to Sam and to Sarah.

38:14Billy Shore: Considering I gave it to you. so yes I didn't think it was going to last long alright listen last thing last thing if anybody wants to find that information about No Kid Hungry and Share Strength there's two different URLs what's the best one?

38:26Debbie Shore: NoKidHungry.org has everything you need and a connection to Share Strength if you're looking for go to NoKidHungry.org

38:33Billy Shore: Billy's cell phone my cell phone for you is 202

38:37Debbie Shore: 555 299 5555

38:39Billy Shore: my cell phone for you is don't call me alright thanks Billy thank you guys cheers everybody Thank you.