Mike Mason is the epitome of a service-minded American. The 63-year-old retiree spent more than two decades in the FBI, rising to the number four position before he left the bureau in 2007. “About half of the FBI fell under me,” Mason told CBS affiliate WTVR. Before that, he was a captain in the Marines, and after that, he worked as an executive at a Fortune 500 company until his retirement.
But Mason told CBS Evening News that lounging around in retirement didn’t sit well with him. “I still had a mind and I still had things I was capable of doing,” he said. He wanted to do something that was worthy of his time and energy.
During the pandemic, Mason saw that there were so many people who were doing extra things and people going to jobs that they had to do. “I felt like I could be doing something to help in this post-pandemic recovery,” he said. He found out that his local school district was desperately short of bus drivers, so he applied.
After seeing his impressive resume, someone up the ladder in the county called him—just to make sure his application was for real. He assured them he was serious. And since he was hired, he has taken the job seriously, ensuring first and foremost that the kids are kept safe.
He also takes a great deal of pride in his work. Mason keeps Turtle Wax on hand and waxes the bus he drives, which he said is the Marine training in him coming out. “I am what I am,” he told WTVR, laughing.
He also believes his job as a bus driver is as important as the job he was doing with the FBI.
“I’ve done some important things,” he told WTVR. “But this is important too.”
“I think in our society we need to get next to the idea that there are no unimportant jobs,” he told CBS Evening News. “I mean, what could be more important than the attention we pay to our education system?”
Retired FBI boss finds new career driving a school bus
What a wonderful example of being dedicated enough to serve your community, even when you don’t have to, and being humble enough to step down the hierarchy of careers to fill a need that needs filling. Some people might be too proud to go from the top levels of government and business to driving a school bus, but Mason doesn’t look at it that way. He saw a job that needed to be done and he was able to do it, so he did.
He has even donated the equivalent of what he’s making as a bus driver to charity, according to CBS.
“I believe if all of us gave a little something,” he told WTVR, “Wow, how we could impact this world! How we could change this world!”
Indeed, how we could. Thank you for showing us how it’s done, Mr. Mason. You are truly an inspiration for us all.
With the way Chef Priyanka Naik’s cookbook, The Modern Tiffin, is put together — brimming with color and accessible recipes — you’d be forgiven for thinking this was just the latest volume in a storied and long career as a cookbook author. It’s not. In fact, it’s Naik’s debut, a bold, effervescent reflection of the self-taught Dish It Healthy host’s two biggest passions: cooking and travel.
The Modern Tiffin offers practical guidance and plenty of insight into Chef Pri herself, as the upbeat rising food star guides us through 55 mouth-watering recipes that showcase the global vegan experience. Across eleven chapters, Chef Pri shares food from some of her favorite regions across Mexico, Australia, the United States, Thailand, and more. But the recipes are also often infused with her own unique, Indian-inspired twists — creating a fun fusion that doesn’t obsess over remaining loyal to traditional recipes.
The case against veganism has always been that it doesn’t feature enough umami — that unctuous, rich, savory “fifth taste” — but Chef Pri’s book and recipes make a mockery of that outdated notion. So naturally, we had to hit her up for some advice we could apply when cooking our own dishes. Check her tips, below.
Melissa Horn
Before we get into some tips, can you run us through the cool concept behind The Modern Tiffin?
It’s a true culmination of my life. I am first generation Indian American, I’ve traveled fairly extensively to about 40 countries globally. The Modern Tiffin really brings together those two aspects of my life… The concept of a Tiffin, which is Indian, is woven through the whole book.
A Tiffin is basically a two to three, sometimes four or five layered, steel stacked portable food container, and it’s usually used to take food to lunch. The concept of that really resonated with me, because when I was younger — born and raised in NYC — my mom would pack lunches for my sister and me every day to school and we were made fun of all the time because obviously, we looked different, our food looked different, smelled different… but for me, it was very comforting. It was a way for me to stay connected to my family at home and my family in India.
So I grew up with the concept of taking lunch to school every day and even into my adult years, when I graduated college and started in the workforce, I would take lunch every single day to work because it was healthier, more economically efficient, and there weren’t very many options for me at lunch because I was vegetarian at the time, and now I’m vegan.
There is a lot of value that people can take away from actually cooking for themselves and making things portable and really bringing cooking to the forefront of your life every day.
The Modern Tiffin
Do you have a favorite food nation? What nation are people sleeping on in terms of cuisine?
Actually, it’s Australia, which is one of the last chapters in my book. There are a few reasons it’s one of my favorites. First, a lot of ingredients are indigenous to Australia. Macadamia nuts, for instance, alot of people think they’re from Hawaii, but they’re not, they were brought over from Australia.
The variety of cuisine available is just outstanding, I think because of their proximity to Southeast Asia, they have so many types of different cuisines available, from Malaysian to Indonesian, Vietnamese, etcetera, and the quality is stellar. Much better than what you’d find in a place like New York.
The third thing is that plant based and vegan options are weaved into the lifestyle there. I’ve never walked into a restaurant and asked a waiter or waitress what the options are for vegan and vegetarians, it’s always available for me. In New York, I still can’t go to every restaurant and eat freely because the concept is still growing here. I absolutely love Australia for those aspects!
Let’s get into cooking. Building out the spice rack can be intimdating and costly but it’s essential for good food. What are your spice rack essentials? The five spices you feel people need to stock first?
I love this question because I talk about it in my book in the tips and tricks section. Dried spices are incredibly important not just for East Asian cooking but for all cooking. That is singlehandedly one of the ways that helps improve the flavor of cooking to the point that someone won’t miss meat. But my recommendation first and foremost is for people to buy whole spices, not ground spices. Whole spices contain a lot of flavor and natural oils so when you buy spices whole and grind them yourself you’re getting a lot more bang for your buck and a lot more fresh flavor versus buying already ground spices which can go rancid when they sit on a shelf for too long.
In terms of the actual spices you should have on your shelf: cumin seeds, coriander seeds, turmeric, which comes in a powder form, you can’t get that whole unless you get it fresh, dried red chilis and whole black peppercorn.
For beginners, what recipe from your book do you feel is the most accessible and easy to prepare?
Something about The Modern Tiffin, which may throw some people off, is that the list of ingredients will always seem like it’s slightly more intimidating than it is. In Indian cooking, we use a lot of different dry spices and fresh herbs — don’t be intimidated by that.
I’m going to suggest you start with Avocado and Spicy Peanut Chutney Toast. It’s avocado toast, so very basic, but the interesting part of this recipe, and why I find it very special is that a lot of people don’t realize that avocado toast is from Bondi Beach, in Australia. It was a staple in that area for a long time and then it made its way to the western world and it’s kind of taken off from there.
I’ve experienced the way they eat avocado toast but I certainly thought it could be amped up a bit with a Chef Pri twist. That’s why I’ve paired it with a spicy peanut chutney, which is Indian, from my specific area of India, which is Maharashtrian. It’s a dry peanut chutney, it has peanuts mixed with red chili, cumin, and topped with pomegranate and fresh lemon juice, and black pepper.
It’s simple, you can make the components ahead of time and you can even make the peanut chutney in bulk and keep it in your fridge to use all the time on avocado toast or anything else.
This is the perfect recipe for a beginner to start with, it’s familiar but different at the same time.
The Modern Tiffin
For the people who can’t seem to drop meat or give vegan and vegetarian food a real chance because they make the assumption that it’s not flavorful, how do you bring out that mouth-watering quality — those umami flavors — into meat and dairy free dishes?
Whatever food that’s being cooked, whether vegetarian or vegan, the elements of the food need to have five things between taste and texture: sweetness, saltiness, bitterness, spiciness, and that umami flavor to round it up. You can really only get that by making sure you have varying textures and flavors in your food.
When I described the avocado toast, you’ll notice the avocado on it is very buttery and can even be described as mushy because that’s the consistency of avocado. But it’s paired with dry peanut chutney, so it’s slightly crunchy, and the pomegranate on top gives some tartness and bitterness to it that balances out the butteriness and spiciness of the whole dish.
Even if you’re used to eating meat if you eat one of my dishes you won’t feel like you aren’t satisfied and need to chew on something meaty because you’re getting that full experience through texture and flavor.
Making sure you have varying textures that are complementary to each other makes a very satisfying dish. I’ve converted a lot of carnivores… I’m just saying.
What recipe would you recommend for a more seasoned pro in the kitchen?
Most of the recipes in my book are not that difficult, that’s my style of cooking because I’m secretly lazy. But a recipe that’s my favorite and I’d say it probably requires less skill but is more an acquired taste, is the Coconut Masala Stuffed Okra. Okra is my favorite vegetable and it gets a lot of hate but if you cook it properly it’s not slimy. This dish takes fresh okra and is split lengthwise and stuffed with a Coconut Masala mixture that’s made with grated coconut, and a bunch of different dried spices ground up and stuffed into the okra and flash fried.
Topped with a lot of fresh lemon juice and fresh coriander or cilantro. It’s a different take on okra but it’s something I grew up eating a lot. That’s a recipe someone would enjoy making if they are more adventourous eater.
The Modern Tiffin
Can you run us through a dish that’s your go-to for convincing meat eaters to give veganism or vegetarian dishes a chance?
I have two in my book, one that I think is really fun and one I think is more familiar.
The fun one is in my South Indian chapter. The dish is Spiced Rub Cauliflower Steak with Pistachio and Cilantro Gremolata. We’ve all heard of cauliflower steak, very common, but the way this is cooked and how it all comes together is a little unique.
I have a huge focus on sustainability so a lot of recipes in my book are low waste or zero waste. With the cauliflower, I’ve not only used the head of the cauliflower but the leaves as well, instead of just discarding them. The leaves get charred and cooked with the cauliflower which adds a really nice textural element to the meatiness of the cauliflower.
That kind of helps bring it together with the greenness of the leaves then it’s topped with a pistachio gremolata that has a lot of fresh tomato, coconut, pistachio, and crushed coriander. It adds that tangy and fresh element that helps round out the dish. I’ve made a rendition of this for a lot of my meat-eating friends and if I pair it with a cumin basmati pulao they are basically in heaven.
I’m not just saying that, they’ve said that to me!
The second dish is a Tamarind Tofu Bánh Mi. I haven’t been to Vietnam yet, it’s on my list, but I’ve had a lot of bánh mis in my life. This Bánh Mi takes into account a lot of familiar Indian elements and it marinates the tofu in tamarind chutney and pairs it with a really spicy vegan aioli with a nice toasted bread and all of the accouterments of the fresh jalapeños and cilantro, carrots and relish.
I’ve had a few of my friends test this recipe while I was developing the book, all of them were heavy meat eaters, I intentionally gave them this recipe to test, and they told me they did it with both chicken and tofu and they much preferred the tofu because the texture and flavor was so much better than the chicken because the tofu was able to absorb the marinade better.
The Modern Tiffin
I wanted to get your take on why its important to incorporate more vegan and vegetarian food into your diet, even if you don’t plan on giving up meat entirely?
My mission around this, I’m not telling people “go vegan or I won’t like you” — it’s not like that, but it’s about making more conscious decisions about what you put on your plate. In America, the perspective on food is that it’s a three-pronged plate. A protein at the center, a carb on the side, and a vegetable on the side. They’re both afterthoughts, the protein is the star of the plate. That’s not the way the rest of the world eats, especially not the culture I come from.
My hope is that I can get people to think outside of that plate and broaden their perspective and involve vegan and plant-based foods into their life more. One because it’s easy, two because it’s not as expensive as people think, and three because it’s really satisfying and it directly impacts the longevity of our planet.
All the recipes in my book all involve ingredients and foods we’ve heard of. There is nothing in this book that isn’t going to be accessible to someone who lives in the middle of America and doesn’t have access to a fancy market like Whole Foods.
I want people to realize that you can be really healthy and make really delicious food and help the planet at the same time.
Christopher Cantwell, the “crying Nazi” who helped organize the 2017 “Unite The Right” rally in Charlottesville that left one dead and many others injured, is currently preparing for trial by *checks notes* watching Tucker Carlson on TV.
Cantwell is just one of 24 white supremacists being sued by the victims of the violent rally, but while most of his racist cohorts have been able to find legal representation, he’s had trouble retaining a lawyer. Apparently, he’s proved so difficult to represent that both of his previous lawyers have dropped him and he can’t find anyone else to take the job. That means Cantwell will be defending himself in court and, to prep for that, he’s been taking notes from one of his media idols, Tucker Carlson.
Cantwell has specifically cited Carlson in previous filings and, according to Buzzfeed News, his fellow inmates say he’s been “emboldened by the polarizing messages emanating from Fox News.”
Jarrett William Smith is one such inmate, a fellow white supremacist who’s been helping Cantwell craft a legal defense since no respectable, practicing attorney will. Smith told Buzzfeed News that, after the group, known as “the whites,” finishes their legal work for the day, they gather around the TV to watch Carlson’s show. In a 2019 filing, Cantwell wrote that his case is “motivated by a desire to silence not only me and my associates but anyone who might dare to agree with us even on peripheral issues. This is evidenced by the President of the United States, and the 2nd most popular show in cable news (Tucker Carlson) being branded as ‘White Nationalists’ on account of sharing a small number of our views on the pressing issues of our time.”
We assume Carlson must be thrilled to his diversity-hating bones to know he’s got a bunch of white supremacist groupies simping for him behind bars, but we don’t think channeling a TV personality whose main schtick is to scream rhetorical questions is the best strategy for mounting a trial defense.
A four-time Grammy winner, Robert Glasper fluidly straddles the world of jazz, hip-hop and R&B with vigor and class. Last year’s Dinner Party EP with multi-instrumentalist Terrace Martin, saxophonist Kamasi Washington and hip-hop producer 9th Wonder brought Glasper together with like-minded eclectics for one of the best releases of the year. Now, Glasper and Martin have announced a global livestream of a Dinner Party performance going down tomorrow in the U.S. and Saturday in Europe and Australia.
The performance sees an opportunity for fans worldwide who can’t attend Glasper’s ongoing Blue Note jazz club residency in New York City, to engage with his music in a visually stunning, high-fidelity environment presented in 4K UHD and Dolby Atmos sound. Joining Glasper and Martin, are decorated New Orleans trumpet player Christian Scott aTunde Adjuah, along with bassist Burniss Travis, drummer Justin Tyson, and DJ Jahi Sundance, who make up the Robert Glasper Trio backing band. Glasper shared some thoughts on the performance in a statement:
“I’m really excited for people to see these shows. People have been asking when I’m coming to their city but I can’t travel everywhere right now, obviously. It was a really cool experience to perform in the space with 3D screens. It looked kind of trippy and fun while we were recording, so I’m looking forward to watching it again and being able to experience it with fans that can’t see me live right now. I hope they have as much fun watching it as we did while recording it.”
The collective played a show together last month, which is also currently available, and both streams will be available for on-demand viewing now until November 30 via On Air. Glasper/Martin Presents Dinner Party happens 10/29 at 8 pm ET and 8 pm PT as well as on 10/30 in London and Sydney at 8 pm in each region. Tickets can be purchased here and the performance will be available On Demand until 11/30.
The Minnesota Timberwolves knocked off the Milwaukee Bucks, 113-108, on Thursday night despite a monster game from Giannis Antetokounmpo. The reigning NBA Finals MVP had 40 points, 16 rebounds, seven assists, and three blocks in 35 minutes of work, and after the game, the most entertaining member of the Timberwolves’ roster took some time to express his amazement over what Antetokounmpo can do on the basketball court.
Anthony Edwards spoke to the media about the team’s approach to slowing Antetokounmpo down. He made clear that the team’s plan was to not let Antetokounmpo beat them, and while he said they were victorious, he conceded that the Wolves weren’t able to contain him.
“With a guy like that, you can’t stress about him scoring,” Edwards said. “That’s what he’s gonna do. Motherf*cker’s 7’2, 280 pounds, there ain’t nothing you can do about it. Like, sh*t, we put four people on him and he was still scoring the ball.”
Edwards went on to say that he’s never seen anything like Antetokounmpo, and that, “he’s amazing, man. There’s nothing I can say about him, he’s unstoppable.” In fairness to Edwards, he wasn’t particularly easy to stop, either — the second-year guard scored 25 points with seven rebounds, three assists, and a steal while also providing us with the latest in a line of quotes that show us he is one of the most fun dudes in the league.
Love Life: Season 2 (HBO Max series) — Love Life ended up being the HBO Max original show to launch the service, and Season 2 is upon us with Anna Kendrick’s Darby passing the baton to a new unlucky-in-love protagonist, Marcus, who will be portrayed by William Jackson Harper. He’s still best known for playing Jacked Chidi in The Good Place. Darby’s still in the show a little bit; she got married, and who knows if she’ll actually be happy (or found herself with another a-hole), but this season will mostly focus upon the Marcus. He did the whole sunk-cost investment thing, apparently, and now, he’s finding himself in the hell hole known as the dating world. Godspeed, Marcus.
Selena + Chef: Season 3 (HBO Max series) — Selena Gomez has come a long way since her Disney days, including a recent turn in the terrific Only Murders In The Building. Here, she’s totally herself and in an environment that she loves while not pretending at all to be a chef or do anything besides love to eat. It’s delightful stuff.
Star Trek: Prodigy: Season 1 (Paramount+ series) — This animated series sees the return of Kate Mulgrew’s Captain Janeway to this universe, sort of! She’ll appear in hologram form, and she’ll guide a ragtag group of alien youngsters who end up on the U.S.S. Protostar ship. Jason Mantzoukas voices one of those aliens, all of whom are outcasts and completely out of their league but ready for the Starfleet life, its ideals, and all of its inherent adventure.
Ghosts (CBS, 9:00pm) — A freelance journalist and a chef move into a massive country estate while hoping to transform it into a bed-and-breakfast. As the title indicates, however, there are ghosts afoot, and they’re comedic. So, there’s a Prohibition-era lounge singer, a hippie who indulges in hallucinogens, a scout leader, and a Militiaman. This week, it’s Halloween, so the ghosts are truly in their element.
Doom Patrol: Season 3 (HBO Max series) — DC’s struggling misfit superheroes are back for another round of being portrayed by an incredible cast. Brendan Fraser has received plenty of raves for his fury-filled Cliff Steele/Robotman, and more kudos should go to Diana Guerrero (Orange is the New Black) as Crazy Jane, which is actually a role that requires Diane to play dozens of incarnations, including a timely take on a Karen.
The Tonight Show With Jimmy Fallon — Chrissy Teigen, Matthias Schweighöfer, Skepta
Jimmy Kimmel Live! — Regina King, Lenny Clarke, The Kid Laroi
The Late Late Show With James Corden — Andie MacDowell, Rudi Dharmalingam, Calum Scott
Late Night With Seth Meyers — Olivia Munn, Roy Wood Jr., Jason Blum, Atom Willard
In case you missed these picks from last week:
Snoop and Martha’s Very Tasty Halloween (Peacock special) — The dynamic duo re-teams again, this time to host a baking competition that’s geared toward the spookiest holiday of all. Expect to see giant chocolate spiders and cotton-candy cobwebs, all packed into room-sized, edible creations.
Introducing, Selma Blair (Discovery+ film) — As the title indicates, this feature follows Selma Blair’s perspective, and it’s a very serious one, given that she was diagnosed with multiple sclerosis and keeps on maintaining a Hollywood career.
The Next Thing You Eat: Season 1 (Hulu series) — Chef David Chang teams up with director Morgan Nevill for six episodes that follow seismic changes in the way we eat. There’s a global perspective, and expect to see robots and lab-grown food and all manner of other surprises.
Tom Brady is no longer the only famous Bostonian promoting cryptocurrency. Matt Damon is now the face of Crypto.com thanks to a new commercial produced by renowned film director David Fincher because, apparently, the world’s going nuts for the latest fad in computer money.
In the new global ad titled, “Fortune Favours The Brave,” Damon promotes the crypto site with by highlighting inspirational figures from history who would probably want a decentralized form of currency built on blockchain, too. Maybe. Via Variety:
Directed by Wally Pfister and produced by David Fincher, the 60-second commercial features Damon taking viewers on a historical journey of brave men and women who’ve made a difference in the world, in the hopes of inspiring people to “be their bravest selves.” This campaign aims to formally introduce the platform — aimed to accelerate the world’s transition to cryptocurrency — to consumers around the world and will launch on TV during “Thursday Night Football” on Fox Sports, eventually running in more than 20 countries.
Despite the fact that Brady defected to the Tampa Bay Buccaneers, lifelong Patriots fan Matt Damon clearly still admires the quarterback as the two are now the biggest facts promoting crypto. Brady recently revealed that he’s giving Bitcoin to the fan who returned the ball from the NFL star’s 600th touchdown. The Bucs fan had already surrendered the football to the team before Brady’s generous gift, but the quarterback thought it was the right thing to do.
Of course, the most pertinent question now that crpyto is bringing in another Boston hero is this: has Dunkin started taking Bitcoin as payment? Is that’s what’s happening here? If so, watch out, because Ben Affleck is going to want in.
Major League Baseball is experimenting with a number of changes in an attempt to make baseball a more enjoyable sport to watch for the casual fan. Speeding up the game is at the top of the priority list, as is how the game is adjudicated, with the minor leagues serving as a testing ground for everything from pitch clocks to robot umpires.
However, there is a new proposal for a change from the outside that has nothing to do with speeding up the game or improving play on the field. PETA issued a release on Thursday calling on MLB to stop calling the area where relievers warmup the “bullpen” and start calling it the “arm barn.”
“Words matter, and baseball ‘bullpens’ devalue talented players and mock the misery of sensitive animals,” PETA executive vice president Tracy Reima said. “PETA encourages Major League Baseball coaches, announcers, players and fans to ‘changeup’ their language and embrace the ‘arm barn’ instead.”
“Bullpen” refers to the area of a “bull’s pen” where bulls are held before they are slaughtered—it’s a word with speciesist roots & we can do better than that.
Switching to “arm barn” would be a home run for baseball fans, players, and animals pic.twitter.com/2FzSpDG9mQ
The reasoning given is that the bullpen is in reference to an area cattle is kept before it is slaughtered or where bulls are caged in at bull-riding competitions and are treated inhumanely. PETA can issue some odd requests, but I have to say, disregarding the actual reasoning, arm barn is an upgrade on bullpen. It is so to the point that it’s funny, which also would make it an easy switch in terms of the terminology because no one could really be confused by what it’s in reference to. I fully support the arm barn change, not for the reasons PETA offers, but simply because it’s a much better name for the bullpen and it would make me laugh sometimes when someone like Joe Buck very seriously talked about who’s getting loose in the arm barn.
Squid Game has been out since mid-September, but it’s still a fixture in Netflix’s top-10 list. The South Korean survival series is the streamer’s second most-watched program today behind You, but this time last month, it was number one — and breaking records. Deadlinereports that “Squid Game repeated atop Nielsen’s U.S. streaming rankings for the week of September 27 – October 3, dominating the Top 10 rankings and becoming only the sixth title to surpass three billion minutes viewed in a week’s span. It also marks the best title performance of 2021 in the U.S. rankings.”
The only other shows with over three billion minutes viewed in a week: You, Tiger King (twice), Ozark (three times!), The Umbrella Academy, and The Crown. All on Netflix. Here’s the rest of the top for the week of September 27 – October 3, just to show how far ahead Squid Game is from the competition.
1. Squid Game – 9 episodes, 3.26 billion minutes of viewing
2. Midnight Mass – 7 eps, 1.17 billion minutes
3. Maid – 10 eps, 850 million minutes
4. Cocomelon – 12 eps, 635 million minutes
5. NCIS – 353 eps, 560 million minutes
6. Lucifer – 93 eps, 536 million minutes
7. The Great British Baking Show – 67 eps, 534 million minutes
8. Criminal Minds – 316 eps, 515 million minutes
9 (tie) Sex Education – 24 eps, 469 million minutes
9 (tie) The Guilty (movie) – 496 million minutes
A climate activist group called Insulate Britain has been causing havoc in the UK for the past six weeks by blocking major roads to promote its climate agenda. Since mid-September 146 members have been arrested 690 times.
Some members of the group have gone so far as to glue themselves to the streets to stop police from arresting them.
While their tactics may seem a little extreme, their message is not. The group has a very practical plan to help the country lower its emissions to combat climate change. It is calling on the government to fully insulate all 29 million homes in Britain by 2030.
“Nearly 15% of the UK’s total emissions comes from heating homes: an overhaul of the energy performance of the UK’s housing stock is needed to reduce the energy demand,” the group says on its website.
Cameron Ford, a spokesperson for Insulate Britain appeared on conservative Mike Graham Show to discuss climate activism and it ended with the show’s host making a bizarre claim about concrete.
Ford is a carpenter.
Mike’s interview with Insulate Britain spokesman Cameron lasts less than a minute.
While most people would run away from making such a foolish comment, Graham has decided to double down on his statements. He later appeared on the Jeremy Kyle show where he further explained how concrete grows.
Mike Graham went on the Jeremy Kyle show to embarrass himself one more time. https://t.co/vhOCSCUln9
“If you were to say to me, what do you call something that gets bigger, what would you say? It would be something that grows, it expands, it grows,” Graham said, to which Kyle agreed, “Foam things expand.”
“If you were to describe the economy growing, would that be something you would say had to be planted?” Graham added. “It would expand and grow because you have growth in the economy. You don’t actually plant the economy to make it grow.”
He then claimed that concrete grows in a cement mixer. “If you have ever seen somebody making concrete in a concrete mixer… it expands and it grows, so you can actually make it grow,” he continued.
Graham’s attempts to make the case that concrete grows just shows he has very little respect for his audience’s intelligence. He thinks that his verbal gymnastics are clever enough to make them belive something that’s utterly rediculous. But, as we’ve seen time and time again in American media, people have no problem beliving a lie as long as it’s big enough.
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