Winnow Episode 11: Do's & Don'ts

We had a lot of fun with the latest episode of The Winnow, which just posted. Hanna and I tackled "do's and don'ts"—including food rules and taboos, what to eat when visiting certain cities, and what people are drinking when they don't want something with alcohol in it.

We even touch the third rail of food conversations: is it OK to put ketchup on a hotdog?

Here's how to listen:

iPhone: open the Podcasts app (it's a purple icon) and search for “The Winnow.” You can subscribe to the podcast and automatically receive new episodes as soon as they're released.

Android devices: Go to the Google Play store.

The Winnow can also be accessed via various third-party podcasting apps and through the Soundcloud app or online at the Soundcloud website. And, we have an RSS Feed, for folks who know what to do with those things.

The Winnow Episode #10: Openings & Closings

The latest episode of the Winnow is now out, and  Charleston restaurateur Brooks Reitz joins Hanna and me for Episode #10 to talk a little inside baseball about opening and closing restaurants and about selecting music (and other media) for restaurants, too.

Here's how to listen:

iPhone: open the Podcasts app (it's a purple icon) and search for “The Winnow.” You can subscribe to the podcast and automatically receive new episodes as soon as they're released.

Android devices: Go to the Google Play store.

The Winnow can also be accessed via various third-party podcasting apps and through the Soundcloud app or online at the Soundcloud website. And, we have an RSS Feed, for folks who know what to do with those things.

How Old is Katz's Deli?

Katz's Deli Dates Back to 1888—Or Does It?
(Photograph "Katz's Deli" by peasap from Flikr, licensed under CC BY 2.0)

I just finished up a piece for Serious Eats on the history of pastrami, and in the course of digging into the background of this beloved deli staple I also ended up looking into the history of Katz’s Delicatessen, since it is one of the country's most celebrated purveyor of pastrami. The more I dug in, the more I began to suspect that Katz’s, whose founding has long been dated to 1888, might not actually be as old as everyone has assumed.

Winnow Episode #7: The Institutional Edition

The latest episode of the Winnow is now out, and in Episode #7 Hanna and I talk dining institutions of all sorts: cookbooks by big-name restaurant chefs, beloved regional fast-food chains, and the trials and tribulations of museum restaurants.

Here's how to listen:

iPhone: open the Podcasts app (it's a purple icon) and search for “The Winnow.” You can subscribe to the podcast and automatically receive new episodes as soon as they're released.

Android devices: Go to the Google Play store.

The Winnow can also be accessed via various third-party podcasting apps and through the Soundcloud app or online at the Soundcloud website. And, we have an RSS Feed, for folks who know what to do with those things.

Charleston BBQ Extras

Cover image by Jonathan Boncek — great as always

There's nothing like a little leftover barbecue! This week, I wrote the cover story for the Charleston City Paper on the current barbecue boom that's happening here in Charleston. As always, there was far too much good stuff from my interviews that didn't make it into the piece. Here are a few of the choice bits.

A Significant Factor in the Booming Charleston Barbecue Scene Is the F&B Talent Already Here

Winnow Episode #6: Back to Work

A new episode of the Winnow is now posted. On Episode #6, Hanna and I get back to work. We talk about labor shortages in kitchens, the pieces we are working on, the closing of the downtown Bi-Lo, and more.

Here's how to listen:

iPhone: open the Podcasts app (it's a purple icon) and search for “The Winnow.” You can subscribe to the podcast and automatically receive new episodes as soon as they're released.

Android devices: Go to the Google Play store.

The Winnow can also be accessed via various third-party podcasting apps and through the Soundcloud app or online at the Soundcloud website. And, we have an RSS Feed, for folks who know what to do with those things.

Heritage Grain Malt Liquor

 This week for the Charleston City Paper, I talked with Ryan Coker at Revelry Brewing Co. about his collaboration with Sean Brock on Amber Waves, a heritage grain malt liquor made with Jimmy Red Corn, Carolina Gold Rice, and North Carolina barley and rye. That's right: malt liquor.

The Winnow Episode #5: Heading to Charlotte

A new episode of the Winnow is now posted. On Episode #5, we talk to Kathleen Purvis of the Charlotte Observer about dining in the Queen City, southern craft spirits, restaurant, décor, and barbecue.

Here's how to listen:

iPhone: open the Podcasts app (it's a purple icon) and search for “The Winnow.” You can subscribe to the podcast and automatically receive new episodes as soon as they're released.

Android devices: Go to the Google Play store.

The Winnow can also be accessed via various third-party podcasting apps and through the Soundcloud app or online at the Soundcloud website. And, we have an RSS Feed, for folks who know what to do with those things.

Winnow Episode #4: BevCon and Tiffanie Barriere

The latest episode of the Winnow is out! This time around, Tiffanie Barriere took a few minutes out of BevCon to join Hanna and me to discuss all thing booze, including, service, ice, and even jello shots.

Here's how to listen:

iPhone: open the Podcasts app (it's a purple icon) and search for “The Winnow.” You can subscribe to the podcast and automatically receive new episodes as soon as they're released.

Android devices: Go to the Google Play store.

The Winnow can also be accessed via various third-party podcasting apps and through the Soundcloud app or online at the Soundcloud website. And, we have an RSS Feed, for folks who know what to do with those things.

The Winnow - Episode 3: Beer Talk

This summer, I teamed up with Hanna Raskin, the food editor and chief critic for The Post and Courier, to launch The Winnow, a podcast devoted to what's happening in the Southern food world. Each week, Hanna and I delve into topics ranging from restaurant trends to boiled peanut season, and we invite a guest to join us each week.

This week's episode just posted, and our guest is beer guru Brandon Plyler of the Charleston Beer Exchange and Edmund's Oast.

The Tale of Two Derbies (Brown Ones)

A Brown Derby made with either bourbon
or rum. Can you guess which?

When people write about the Brown Derby cocktail, they tend to invoke the glitz and glamour of showbiz, presenting it as “a taste of the Golden Age of Hollywood.” After all, according to the widely accepted history of the drink, it was created in Hollywood during the 1930s, the era of Greta Garbo and Douglas Fairbanks and Busby Berkeley extravaganzas. The Brown Derby looks the part, too—a blend of bourbon, grapefruit and honey with a decidedly golden hue.

There are actually two competing origin stories. The first is that it was the eponymous signature cocktail at The Brown Derby, a three-restaurant chain in Los Angeles. The original location was shaped like an actual derby hat, and its Vine Street outpost was a popular hangout for Hollywood movers and shakers. The other version claims that the cocktail was actually created nearby at the Vendome Club on the Sunset Strip and named, for some reason, in honor of the Brown Derby restaurant.

There's a slight problem with both stories, though: the Brown Derby cocktail doesn’t appear to have come within 3,000 miles of Hollywood at any time during the 20th century.

A Little Signature Sandwich Theory

This week, the Charleston City Paper ran my Summer Dish essay pondering the thorny question of why the city of Charleston doesn't seem to have a signature sandwich. I talk about the cheesesteak in Philadelphia and the poor boy in New Orleans, of course, but also note that Columbia's signature sandwich may well be the pimento burger.

After I submitted the original copy,  then-editor Chris Haire (who has since decamped for his native Greenville to edit a half dozen or so publications up there) and I exchanged a few emails on sandwich theory.

A Mint Julep-Fueled Escape

Nicholas Cresswell: An Englishman Who Knew
When to Apply a Little Julep

In my new book Southern Spirits: 400 Years of Drinking in the American South, I tell the story of mint juleps and how they evolved from being a morning dram that tippling men knocked back as an “antifogmatic” into the most trendy drink of the sporting set in New York City. One of the stories I had to leave out involved the early form of juleps—basically, a glass of rum cut with sugar and a little water—and how Virginians’ practice of starting the day off with them helped one Englishman get out of a rather serious jam.

A Visit to Buxton Hall

My family spent our summer vacation up in the North Carolina mountains, which gave me a chance to finally check out Buxton Hall Barbecue. And I wrote about it for Southern Living's Daily South.

August & September Events

After laying low during most of June and July, I've got a busy August and September lined up with a serious of really great food events & book festivals. See the latest schedule here.

Benjamin Franklin: Early Rye Whiskey Advocate

In my latest book Southern Spirits, I discuss the dominance of imported rum as the spirit of choice in the Colonial South until it was eclipsed by domestically-distilled whiskey in the early 19th century. One of the first proponents of making domestic whiskey was none other than that most practical of practical men, Benjamin Franklin.

In 1765 Franklin published in his Poor Richard’s Almanac a tract entitled “How to manage the Distilling of a Spirit from Rye, or other Grain, that shall be preferable to common Rum”.

Prepare for the Video Robot Deluge

The New York Times ran a piece yesterday on the surge in online video and how news and magazine publishers are marshaling all sorts of resources—including semi- or fully-automated video generation tools—to churn out more of it.

It talks about the much-derided announcement from tronc (formerly Tribune Publishing) that it aspires to ratchet up from producing a few hundred videos to 2,000 . . . per day. And it talks about the rising prospects of two tech companies with eminently silly names—Wochit and Wibbitz—that offer automated services that scan the text of a script or news article, automatically find corresponding images and video clips from subscription archives, and generate on screen captions. They can even—if desired—produce complete videos with no human intervention.

Click-Baiting Editors and Barbecue Lists

Yes, I do actually think Cannon's is one of the best BBQ
joints in the Carolinas. And the South for that matter.

The Fourth of July is upon us, which means the Internet is awash with barbecue listicles. Time just ran two such pieces, but they carry a lot more weight than most such roundups because of who wrote them. The authors aren't fresh-out-of-college Millennials leaning primarily on Google and Yelp but two experienced writers with estimable barbecue credentials and a whole lot of pulled pork and brisket under their belts. But you wouldn't know that from the headlines that the editors slapped on the pieces.

The first one promises to name "The 8 Best BBQ Spots in the Carolinas." If you read the copy that follows, though, it's clear that the author, Rien Fertel, set out with a more limited scope: "In the eastern Carolinas," Fertel writes. "Tradition dictates that barbecue pitmasters go the whole hog."

Yes, There is Such a Thing as Georgia-Style Barbecue

For its recent barbecue week, Eater flooded the web with barbecue content. Some of it was great (e.g. Robert Donovan's trips to Grady's, Scott's, Big T, and more). Some of it was silly (like that guy from Atlanta trying to argue beef wasn't barbecue.) And then there was this one, on regional barbecue styles . . . and in particular what is or isn't Georgia style barbecue. Here's my Daily South post on the subject.

How the South Cornered the Soda Market

Next up for Serious Eats: as part of my ongoing series on Southern icons, I tackle the question of why so many iconic soft drinks were invented in the South. 

Who Were the Real Pioneers of Southern Brewing?

In today's New York Times, Clay Risen tells the story of the African-American slave who likely taught Jack Daniels how to distill whiskey. "Enslaved men not only made up the bulk of the distilling labor force," Risen writes, "but they often played crucial skilled roles in the whiskey-making process." Whiskey wasn't the only alcoholic beverage with such a history, either. Enslaved African-Americans played a key role in the distilling of Southern beer, too.

In my book Southern Spirits: 400 Year of Drinking in the American South, I tell the story of Edmund Egan, the pioneering Charleston brewer who was the first Southerner to achieve significant commercial success brewing beer. Egan was the one who won the accolades for the quality of his beer ("Let the beer justify itself" was his delightful motto) and, of course, he was the one who pocketed the profits from a business that at its peak brought in £20,000 a year, the equivalent of several million dollars in revenue today. The actual brewing of Egan's beer, though, was performed by eight slaves—skilled craftsmen who not only managed the kettles and malt grinder but built barrels and casks, too.

Southern Spirits Whiskey Tasting & Book Signing in Columbia

If you're going to be in Columbia this weekend, stop by Bourbon on Main Street where we'll be doing a whiskey tasting and book signing for Southern Spirits. It starts at 4:00 pm on Saturday, June 18, and a $45 ticket gets you the bourbon and cocktail tasting, snacks, and a signed copy of the book. Details and tickets here.

Tariff Skullduggery and the American Whiskey Trade

In the original draft of Southern Spirits, I addressed many of the tariff issues that influence the whiskey trade in the 19th century. Ultimately, most of that material was too long and geeky to make it into the finished book, but I still have a fondness in particular for the story of how the "Tariff of Abominations" came about. Here it is: a tale of political folly and miscalculation.

In the early 19th century, British factories were flooding American markets with inexpensive manufactured goods at the same time that the plummeting agricultural prices were damaging the export market for American crops. In 1816, Congress for the first time passed a tariff act that was intended not just to raise revenue for the government but also to protect domestic industry and agriculture from foreign competition.

Why Do South Carolina Liquor Stores Have Red Dots?

In my recent post on the origin of the term “package store,” I mentioned that in South Carolina liquor stores are often called “red dot stores.” The reason for that is simple: almost all of the ones in the state seem to have at least one if not multiple big red dots on their signs or painted on the sides of their buildings. But why did owners start painting those red dots on them in the first place?

South Carolinians often speculate various explanations: that it’s because liquor stores owners needed a way for the people who couldn't read could to find their stores, or because it represents a red sun because the states liquor stores were originally opened from dawn to dusk. The real answer lies back in the swirl of odd and often puzzling alcohol control legislation that emerged in the wake of Prohibition’s repeal.

Old School South Florida 'Cue

Next up for The Daily South, I headed down to Miami to dig into some traditional South Florida-style BBQ . . . and yes, there really is such a thing.

The Fall of the Palmetto Brewery . . . and the Rise of Germania

The original Charleston Brewery, circa 1888. Image courtesy
 Mark R. Jones & The Charleston County Public Library

In Charleston Beer: A High-Gravity History of Lowcountry Brewing, Timmons Pettigrew does a nice job laying out the history of brewing in Charleston, including the rise, fall, and rebirth of the Palmetto Brewery, which operated from just before the Civil War until the early 20th century.  The Palmetto Brewery rose again in 1993, when Ed Falkenstein opened the first post-Prohibition brewery in South Carolina and christened it in honor of the old Charleston brewery, and it’s still going strong today.

One area Pettigrew was unable to flesh out was the transition that occurred during the last two decades of the original brewery’s tenure, when it changed its name and ownership. “At some point between 1895 and September 1896,” Pettigrew writes, “Palmetto Brewing Company became Germania Brewing Company . . . The circumstances are unclear as to why it was sold and why the name was changed.” The folks at the current Palmetto Brewery don’t have much more information, either, noting on the history section of their web site, “We infer this was due to the increasing dominance of German breweries at the turn of the century, as well as lending an air of quality to the beers being made here in Charleston.”

While researching Southern Spirits: 400 Years of Drinking in the American South, I was able to uncover some additional information that sheds light on this transitional period, though it didn’t make it into the final book.

The Origins of the Package Store

In various parts of the country, retail stores that sell liquor are called by all sorts of different names. When they need a bottle of whiskey, North Carolinians might head down to the “ABC Store” (named after the state Alcoholic Beverage Control commission that operates them), while in South Carolina they often say “red dot stores,” because most liquor stores in the Palmetto State display three red dots on their signs. A Michigander might patronize the “party store”, while Pennsylvanians frequent the “state store.”

And then there’s the term “package store,” which is used in various parts of the country, including the Carolinas and New England, where it is often shortened to the “Packy.” Where on earth did that term come from?

One common explanation you hear is that various states, not wanting their citizens to be seen carrying disreputable liquor bottles on the street, mandated that liquor stores sell all their goods in brown paper bags—that is, in packages. This derivation is based upon the method of historical research I like to call “just making stuff up,” for there are no state laws that require that. The real story is a little more interesting.

America’s First Commercial Whiskey?

In Southern Spirits: 400 Years of Drinking in the American South, I discuss in detail the rise of whiskey-making in the South. The practice got started in the colonial days, taking root first in the frontier areas of Pennsylvania and later moving down through the Carolina backcountry and over the Appalachians into Tennessee and, eventually, Kentucky.

For many decades, whiskey was not an article of commerce. Instead, it was made by farmers or millers to supply their own families and perhaps barter with neighbors. But, in my research I did turn up one aspiring whiskey-maker very early on—and in a rather unlikely place.

In 1767, Henry Snow hung out his shingle in Savannah and advertised himself in the Georgia Gazette as a “Distiller from London” who made and sold a variety of liquors.

The End of a Savannah BBQ Legend—and a New Beginning, Too

Up next for the Daily South at Southern Living, a look at the final days of Johnny Harris Restaurant in Savannah, a historic barbecue restaurant that I've written about numerous times in the past—why it's closing its doors and the plans of some of the family behind it to carry on in a new enterprise.

The Platform Wars

Facebook and Twitter, Digiday reports, are now actively working to prevent publishers from using their platform to promote Snapchat—including disabling deep-linking and discouraging the use of "snapcodes" (scannable Snapchat icons) as their avatars.

Nothing new here, of course. (Remember when Twitter stopped allowing Instagram photos to appear in feeds?) But it does indicates that Snapchat has now started to reach scale beyond just a messaging platform. So I guess I've got to start Snapchatting now, too?

More Events Coming Up . . .

Southern Spirits: Four Hundred Years of Drinking in the American South has officially been published, and I'm putting together a series of signings, talks, and other events related to the book and food and beverage history in general. These include a launch party and signing at Edmund's Oast, a talk on gumbo and Southern food history at the University of Pennsylvania, and a mint julep and Sazerac seminar at the Rochester Cocktail Revival. Full details here.

Takes More Than a Flood To Stop the Hogs for the Cause Block Party

Many believed that only an act of God could stop the Smoked Mullets from winning the barbecue cook-off at the 2nd installment of Hogs for the Cause Charleston. And it turns out they were right. The torrential rain and flooding back in October forced the organizers to cancel the event, robbing the Mullets (for whom I was slated to man the coveted midnight to six a.m. pit shift) of their otherwise-certain victory.

Even worse news was that the cancelation caused the Hogs for the Cause organization to lose valuable funds that would otherwise have gone to helping the families of children fighting pediatric brain cancer. So, Charleston's own Home Team BBQ is stepping up to help, organizing a Hogs for the Cause Block Party to be held down on the peninsula at their soon-to-open new downtown branch.

The Hogs for the Cause Block Party is now slated for Saturday, March 12, 2016 from noon to 4:00 at 1071 Morrison Drive, the parking area next to Edmund’s Oast and across from Home Team's new spot.

In addition to Home Team 'cue, there will be food from the Atlantic Room Restaurant at Kiawah Island Golf Resort, Craftsmen Kitchen & Tap House, Home Team BBQ,  Edmund’s Oast, and Lewis Barbecue. And there will be cocktails made with Cathead Vodka and Sailor Jerry Spiced Rum, and beer from Revelry Brewing Co. and Coast Brewing Co.  Plus live music by Guilt Ridden Troubadour.

Tickets are $30 per person and include a food pass, and additional tickets will be sold for cocktails and beer. All of the food, beverages and entertainment has been donated to this event to raise funds for Hogs for the Cause. Kids under 12 are free. Tickets available through City Paper Tickets.

 No word yet whether the Home Team crew will be smoking mullet for the occasion, but I think they should.

11 Things I Learned About Twitter This Weekend

Reading the flood of panicked tweets about Twitter's supposedly-soon-to-drop algorithmic feed this weekend, I have learned the following things about Twitter:

1. The people at Twitter don't use their own product

2. The people at Twitter don't understand their own product

3. The people at Twitter just want to turn it into Facebook

4. The only thing Twitter really needs is an edit button

5. Twitter is dead (#RIPTwitter)

6. Twitter is mostly young people and activists and creators who are not gonna stand for this Facebook algorithm shit

7. Twitter's real motivation with changing their feed is to censor content and control what people think

8. Twitter's real motivation with changing their feed is to inflict ads upon us and turn us into the zombie pawns of big corporations

9. Twitter is already using algorithms to control to the information we see, they just aren't telling us

10. If Twitter changes the timeline all the current Twitter users are going to up and go start using . . . well, something else

11. Change is bad

And There Was Much Wailing and Gnashing of Teeth

Twitter seems to be all a twitter this morning about Twitter's supposed plans to launch a new algorithmic feed.

Here we go: Algorithmic timeline coming to Twitter next week. https://t.co/Uf0IqultXa

— Alex Kantrowitz (@Kantrowitz) February 6, 2016

@Kantrowitz NOOOOOOOOOOO!!!!!

— Natalia Burina (@Nale) February 6, 2016

Do the people who run Twitter understand why people use Twitter? https://t.co/D3FcFftihS

— Nick Fox (@NickFoxNYT) February 6, 2016

Basically @twitter has ended. Celebs &the famous will now rule RT@Kantrowitz Algorithmic timeline coming to #Twitter https://t.co/370ZGIslPC

— lobsterstyle (@lobsterstyle) February 6, 2016

I am one of those active Twitter users myself—I far prefer it to Facebook, Instagram, and anything else, and it's the place I turn first to see what's going on out in the world.  And I think this algorithmic feed might be a good idea, and the reason is simple: it's sort of how I use Twitter today anyway.

Which is to say that I use Tweetdeck, not the regular Twitter browser application, which lets you have multiple columns open at the same time with different filters and lists determining what tweets they show. In the left most column I have a list that's filtered to a select group of people I follow whose Tweets I don't miss, to the right of that my unfiltered "Home" feed (that is, all the tweets from everyone I follow unfiltered as they roll out into the world), and to the right of that multiple columns filtered to search for various terms I'm interested in.

I find it very useful to have an algorithm (albeit a very basic one I created myself) to filter tweets for me because that main feed is just too damn crowded and I'll miss the good stuff if I just read it. I read through  the "can't miss" list first, then once I read all those (and clear the column), I'll dip into the "main line" to sort of see serendipitously what the moment brings.

If what Twitter comes up with can replicate this experience—ensuring you see the tweets you don't want to miss while also maintaining the randomness and serendipity of the unfiltered chronological feed, then it might make Twitter appeal to more people.

Or it might be the end of the world as we know it and won't we all be sorry . . .

(By the way, does Facebook have an alternative application that power users use to interact with it? Plenty of 3rd party social media utilities, but I don't think Facebook actually owns one, do they?)

Would You Prefer Phone or No-Phone, Sir?

Someone on Twitter linked to this old (2011) New York Times piece by Pamela Paulon how no one calls people on the phone any more:

In the last five years, full-fledged adults have seemingly given up the telephone — land line, mobile, voice mail and all. . . . Even in fields where workers of various stripes (publicists, agents, salespeople) traditionally conducted much of their business by phone, hoping to catch a coveted decision-maker off-guard or in a down moment, the phone stays on the hook. . . .Whereas people once received and made calls with friends on a regular basis, we now coordinate such events via e-mail or text. When college roommates used to call (at least two reunions ago), I would welcome their vaguely familiar voices. Now, were one of them to call on a Tuesday evening, my first reaction would be alarm. Phone calls from anyone other than immediate family tend to signal bad news.

My first reaction as I read was, yes, this describes me to a T: I almost never call anyone, and when I do I usually email first to make an appointment. Text and email have replaced the phone for most casual communications—making plans for dinner, asking a quick question. The whole world—or at least, all of America—is getting away from the telephone.

But the the more I thought about it, the more that struck me as not quite correct, for how else to explain the constant yammering on cell phones that I find myself subjected to—in restaurants, in grocery stores, and most of all, since I travel a lot, in airports and airport lounges and on airplanes. (Why is it it so much more annoying to listen to one person talking on a cellphone than two people having a conversation? Is it because the phone talker speaks louder, or is it because you can only hear one side of the conversation?)

No, I think it might be more accurate to say that Americans are starting to divide into two camps. One finds talking on the telephone tedious and time-wasting and prefer more asynchronous methods like email and text. The other loves nothing better than to pick up the phone and jaw away anytime they have a spare minute—and like jamming bizarre, space-age looking Bluetooth earpieces in their heads to maximize the amount of time they can spend on the phone.

And (as is reflected in my own mounting irritation for the continual-jabberers) these two camps seem to be becoming increasingly intolerant of each other. Witness the out-pouring of outrage and vitriol you can unleash just by raising the prospect that in the future cell phone calls will be allowed on planes. Our trains already have "quiet cars" where cellphone use is prohibited, and you're starting to see similar areas in airport clubs and other places where the texters and gabbers are forced together.

Perhaps in the not too distant future cellphone use will become like smoking was for the two decade period in the end of the 20th century before it started being banned from public altogether—segregating restaurants, waiting rooms, and transportation into phone and no-phone sections? It wouldn't surprise me.

Two Headlines

Scanning the news this morning, I was struck by two headlines, both reporting the same story.

Headline #1: MORGAN STANLEY SURVEYS CHIPOTLE CUSTOMERS, 15% PLAN TO NEVER RETURN

Man, Chipotle is doomed.

Headline #2: MORGAN STANLEY SAYS FLASH SURVEY OF 700 CMG CUSTOMERS SUGGESTS 85% EITHER HAVE RETURNED OR WILL RETURN TO CMG LOCATIONS SOON

Wait. It sounds like Chipotle is bouncing back.

That's all I got.