Hey, everyone, Dan here with another sporkful reheat, and this one was requested by listener

Dan in Chilmark, Massachusetts. This is a great request. I always loved this episode, but here's

why Dan wanted us to play it. I thought of requesting this episode during a visit to Ithaca,

New York. I took my son and his friend there to visit Cornell University. They're both 18 years old and gearing up for college next year.

During our visit, I took them on what I called a pilgrimage to Moosewood restaurant.

Even though I'm not a vegetarian,

Moosewood has been a huge influence on my style of cooking.

During our meal, I noticed that we were the only men in the restaurant. So I asked my

son and his friend, are men allowed to be vegetarians? That got us talking about masculinity,

and it immediately brought me back to your episode with Michael Ian Black. This is an episode that I think

has stuck with me and affected the way that I think about gender and masculinity and femininity and different foods and the things we map onto those things.

It's the kind of episode you're not going to forget. So I'm really excited to pull it out of the deep freezer and share it with all of you. Remember that there's an episode you want us to share from the deep freezer. Drop me a note at hello at sporkful.com.

Before we get into it, some quick notes on Michael Ian Black. He has continued with lots of

different projects since I spoke with him. His podcast, Obscure, is still going strong. He's

got a substack, fittingly called Michael Ian Black. And he's got a regular gig on Roy Wood Jr.'s

CNN Comedy News Show, have I got Got News Show? When we taped this

episode, Michael still lived in Connecticut, but he's since moved to Georgia. Now, quick heads up that

this episode does contain explicit language and discussions of body image, and it begins with strong

opinions about pretzels. Here we go. I like a thin, crispy, or thin-ish- Krispy pretzel. I don't like the very flat pretzel chips.

And I eat it in the manner of a lumber mill processing lumber.

Yes.

That's how I do.

...