SPEAKER 02 : <time>0:00 </time>

Joined in studio by our new friend, Sophia, her husband from Zorba's. What's your husband's name? Do we even know his name?

SPEAKER 01 : <time>0:07 </time>

Minas.

SPEAKER 02 : <time>0:08 </time>

What? Minas. Minas? Minas.

SPEAKER 01 : <time>0:11 </time>

There we are.

SPEAKER 02 : <time>0:12 </time>

What does that mean? It's exotic. Is there an American version of Minas? Is it like Greek Michael? My uncle's name is like Nunziante, but we call him Uncle Nick. Like, is there, what do they call you? Nuffin'? Mike? They do call you Mike. Mike. Nice. Yeah, yeah, yeah, yeah. So we got a bunch of stuff in front of us. The number one thing I wanted to wait and try on the air with you is when we had you on the phone, found out you were Greek, I said, you know, I've been to a bunch of Greek diners. I was always at this spot. And you had always seen the corner. It was the Dundalk Diner. I think it was Merritt Boulevard. Boulevard Diner? Yeah, the Boulevard Diner. Well, they were on one of the shows. Were they on Diners, Drive-Ins, and Dives?

SPEAKER 01 : <time>0:50 </time>

Is that what it was?

SPEAKER 02 : <time>0:51 </time>

And they had the Greek grape leaves. And they were the meat, and it's the lemon sauce and all that. And he was like, you got to try ours.

SPEAKER 01 : <time>0:59 </time>

Yes.

SPEAKER 02 : <time>1:00 </time>

So I got them ready. What is it?

SPEAKER 01 : <time>1:01 </time>

Tomades.

SPEAKER 02 : <time>1:02 </time>

Tomades. Tomades. Sounds like you're saying tomatoes, but fancy. Tomades. Tomades. C-O-L.

SPEAKER 01 : <time>1:10 </time>

D-O-L.

SPEAKER 02 : <time>1:11 </time>

D-O-L.

SPEAKER 01 : <time>1:12 </time>

M-A-T-H.

SPEAKER 02 : <time>1:16 </time>

Tomades.

SPEAKER 01 : <time>1:17 </time>

Yeah.

SPEAKER 02 : <time>1:18 </time>

Did you try it yet? Not yet. I was going to wait and do it on the air.

SPEAKER 01 : <time>1:20 </time>

What kind of grapes are these?

SPEAKER 02 : <time>1:22 </time>

They've got to be great. I mean, they smell amazing.

SPEAKER 01 : <time>1:23 </time>

Well, they're grape leaves.

SPEAKER 02 : <time>1:24 </time>

And what's in the inside? You said it's not very beef heavy. Is there any beef in it? No, there's no beef.

SPEAKER 01 : <time>1:28 </time>

No beef.

SPEAKER 02 : <time>1:29 </time>

That's why it's light.

SPEAKER 01 : <time>1:30 </time>

It's very light. We prefer them like that. We do in my house.

SPEAKER 02 : <time>1:34 </time>

It almost like dissolves in your mouth. Go ahead and taste this.

SPEAKER 01 : <time>1:36 </time>

I'm going to taste it. Here you go. So there's rice. Fresh lemon, fresh dill, artichoke hearts, onions, tomatoes.

SPEAKER 02 : <time>1:43 </time>

So light. That's all in there, huh?

SPEAKER 01 : <time>1:45 </time>

Yes.

SPEAKER 02 : <time>1:46 </time>

You just make a big mix, wrap it in the grape leaves, and then just bake it?

SPEAKER 01 : <time>1:49 </time>

No, you cook it on the stovetop. Steam it? I put vegetable juice in there to cook it.

SPEAKER 02 : <time>1:55 </time>

It's so fresh tasting. That's the thing, is how bright and fresh everything is. It's incredible.

SPEAKER 01 : <time>2:01 </time>

And then we added a bunch of extra lemon on top. I cut some fresh lemon if you wanted to squeeze any more. But for us, I prefer just the straight lemon versus the lemon sauce.

SPEAKER 02 : <time>2:10 </time>

You were talking about when you come back from the Greek Isles and your metabolism, your gut health just feels like it's been a 10-car pileup when you're eating the American diet. Have you ever seen anybody have the inverse happen where you'll take someone to Greece for the first time, then all they've done is they've grown up on microwave food, processed nitrate-filled lunch meats, whatever, grab-and-go, anything from a convenience store. Then they go there. They have this stuff for the first time, and it kind of freaks their system out. Like, whoa, where's the preservatives? Where's the MSG?

SPEAKER 01 : <time>2:40 </time>

If you can even convince them to try it. I know so many non-Greeks that go over and they ask me, what can I eat over there? What is it like? Well, do you like seafood? Do you like fresh vegetables? Do you like Greek salads? Well, do they have chicken? Do they have pasta? Yeah, we have chicken.

SPEAKER 02 : <time>2:55 </time>

You guys got a Quiznos over there? Like, what's a Greek Quiznos taste like? I'm going to try the Eero now. Now, what's in this?

SPEAKER 01 : <time>3:01 </time>

So the traditional Greek yiddle in Greece is actually pork. It's not lamb. Not lamb. But because I know the news genius does not eat pork, we brought the lamb beef mix. Thank you so much.

SPEAKER 02 : <time>3:15 </time>

I'm going to dive into it a little later. He doesn't have a plate yet. No, I do. I have multiple plates. I'm still full from breakfast. Minas gave me a little solo cup full of some extra sauce. He says he put a little bit of extra pepper in thi