Mattless and Snacking: Vanilla Milk, Steak Pops & What Makes a Foodie

"I think that automatically makes you some kind of pretentious. Now, could I be a foodie that's only hitting fast food? I mean, I do think I'm living that life right now." - KateBob and Kate are flying solo this week (Matt's got places to be), which means more snacks, more tangents, and zero filter.First up: Hartzler's Dairy vanilla milk gets the official taste test. Is it milk? Is it melted ice cream? Is it both? The nutrition label tells a story, and it's a sugary one.Then, a trip to the Asian grocery store that did not go as planned. Bob went looking for seitan, ended up in a deeply awkward exchange with a very patient employee, and came home with canned wheat gluten and a steak-shaped strawberry ice cream bar — which, honestly, is a win.After a quick detour through Valentine's Day brunch (tap wine mimosas: a cautionary tale) and a road trip to Missouri that included jalapeño pepper chicken, hot and sour potatoes, and a visit to the Uranus Fudge Factory, the crew cracks open a tub — yes, a tub — of local harissa hummus from Dinner Club and gives it an enthusiastic review.Then the real conversation starts: what even is a foodie? Do you have to be annoying to qualify? Is loving Qdoba disqualifying? The hosts dig into the label, the baggage that comes with it, and whether people who host food podcasts are allowed to dodge the title entirely.Snacks, stories, and a surprisingly philosophical detour. Pull up a pretzel crisp and dig in.