[speaker001:] are you ready
[speaker002:] um-hum
[speaker001:] she didn't announce that to you
[speaker002:] oh I didn't I didn't quite hear all of it
[speaker001:] oh I see that's fine um I think uh that's pleasurable for all of us if we choose the right restaurant
[speaker002:] right
[speaker001:] so what are your thoughts on dining out
[speaker002:] well I I really choose restaurants more for the quality of food than anything else
[speaker001:] not for the price
[speaker002:] well a little bit for the price but uh I think that as far as quality of food goes the most some of the most expensive places I've been had the the really the the worst quality of food
[speaker001:] okay uh-huh the really okay
[speaker002:] really um a lot of places that even don't look don't look like much some of the some of the best food I have ever had was out of a outside or inside of a place that we drove up and I was like
[speaker001:] um-hum
[speaker002:] I'm not eating in there are you nuts and uh we went in and it was the most it was the most wonderful food
[speaker001:] my word it's like mama in the back kitchen huh
[speaker002:] yeah I'm serious
[speaker001:] oh yeah
[speaker002:] um a lot of uh one place that we went just recently uh was to Atchafalaya no that's not right that's not right that's not right what's the name of that restaurant
[speaker001:] um-hum  okay
[speaker002:] the Hari Krishna Kalachandji's it's all vegetarian and it was just fabulous I mean my husband was aghast because I ate turnip greens and liked it
[speaker001:] wow and where was that at
[speaker002:] um Kalachandji's it's uh it's a Hari Krishna run restaurant
[speaker001:] where is it in Dallas
[speaker002:] yes
[speaker001:] is it in the phone book
[speaker002:] uh I think so it should be
[speaker001:] do you know how to spell it
[speaker002:] uh it starts with a K
[speaker001:] okay Kalli K A L L I
[speaker002:] so K A L A I think C H A N D that should get you close enough to
[speaker001:] okay
[speaker002:] to be able to find it I think it's uh probably listed in the restaurants you know
[speaker001:] uh-huh section yes uh-huh
[speaker002:] but it's uh it's just fabulous food
[speaker001:] what about fast foods do you have a preference if you were going to eat a fast food
[speaker002:] well we like Arby's
[speaker001:] you do like Arby's see I don't like Arby's
[speaker002:] as far as fast food goes oh really why
[speaker001:] no because they use everything they can and make this into pressed whatever they use the they use the insides of the animals heart and liver and they they form it and they make it look like roast beef and I said no thank you
[speaker002:] oh no no no someone has been lying to you what they use is roast beef
[speaker001:] well that's not what I heard from one of somebody that was supposed to know what they were talking about
[speaker002:] that's what oh my goodness
[speaker001:] uh-huh
[speaker002:] I'm surprised my dad worked for Arby's for several years
[speaker001:] really
[speaker002:] yeah
[speaker001:] unless somebody is trying to blackball them
[speaker002:] well that's happened before but we like good uh we we're we like Mexican food
[speaker001:] um-hum okay
[speaker002:] and stuff like that so um
[speaker001:] how about the health food uh restaurants well like this one but it's probably not advertised as such is it or
[speaker002:] a health food
[speaker001:] uh-huh health food uh restaurants that
[speaker002:] like like name one I'm not sure what you're talking about
[speaker001:] well well like um well I can't really think of any off the top of my head right now because there's so few and far between but they ought there are restaurants that cater to the people that are very health conscious you know as far as their cholesterol levels and their their fat content and you know the amount of calcium and so forth that are in each product and they list them now there's one restaurant that does that and it's called Rodolfo's over on Preston Road and Royal Lane I believe and they have very good food over there
[speaker002:] hum I don't guess I've ever been to anything like that so I really don't have anything to compare it to
[speaker001:] uh-huh uh-huh they do list um you know list the fat
[speaker002:] it would be good I think uh I don't know how expensive they are it sounds like that it would probably
[speaker001:] uh-huh uh-huh well it was pretty reasonable I it was around ten dollars for lunch okay which which is kind of high for lunch I guess
[speaker002:] for one person
[speaker001:] yes
[speaker002:] oh
[speaker001:] yes uh-huh yeah
[speaker002:] a bit
[speaker001:] uh but um you were served by maitre d's and and uh um men waiters
[speaker002:] see I I won't really be interested in going to going there because I feel like I'm I'm paying you know five dollars for the food probably and five dollars for something that I could get along quite well without
[speaker001:] well if you're looking for a nice uh-hum well I guess if you were having if you were trying to impress somebody like taking somebody that you hadn't seen for a long time and wanted to show them a good restaurant it's a special occasion type thing yeah
[speaker002:] yeah maybe maybe that yeah yeah I could see that then maybe
[speaker001:] uh-hum and now the Red Lobster I found is very nice at lunchtime
[speaker002:] yeah I like the the seafood that they when they had it you know the broiled
[speaker001:] because they're well they have lunch specials that you can't you can't beat that price uh if you went to a cafeteria
[speaker002:] yeah probably that's true but I know a lot of their a lot of their specials sometimes are fried things that you can't really get away from the fried
[speaker001:] well I had the I had a broiled chicken breast and it was excellent it was a marinated broiled chicken breast and it was excellent
[speaker002:] now why would you go to a seafood restaurant to eat chicken that's one of my husband's pet peeves he doesn't understand why somebody would go to a seafood place and eat either chicken or steak you know
[speaker001:] oh it was well I've never had catfish either in a restaurant because I'm from the north and that was a no no and I haven't gotten over that from the north
[speaker002:] oh really oh catfish is wonderful oh really
[speaker001:] I know they say that that is but I'm
[speaker002:] really
[speaker001:] but they've got all these caution signs now on fish and so I kind of stay away because of all the pollution in the lakes and the
[speaker002:] why oh
[speaker001:] everywhere I mean there isn't any safe haven anymore for fish
[speaker002:] hum
[speaker001:] I and especially uh in Wisconsin and Michigan they say don't buying of our fish
[speaker002:] that's too bad because I'm probably not going to stop eating it
[speaker001:] I  well yeah so you I and the the best brand of chicken to buy is the uh Pilgrim Pride because they don't use all these hormones to promote uh unnatural growth in their products
[speaker002:] uh-huh yeah
[speaker001:] so I mean we have to be on the lookout if we want to stay healthy
[speaker002:] that's true
[speaker001:] so I'm I you know I
[speaker002:] oh on one hand I see that and on the other hand uh my older sister
[speaker001:] um-hum
[speaker002:] remembers when uh at one point they were taking radioactive wastes
[speaker001:] yeah
[speaker002:] and storing them in tin barrels which I I guess had a half-life of oh five years if they sit empty on dry land
[speaker001:] corrode hum
[speaker002:] so they're putting radioactive waste in it which reduces it dramatically and then they take these things that will rust and they throw them in the ocean which is going to speedup the process even more
[speaker001:] um-hum well I'd like to get ahold of some engineers and knock their heads together if it would do any good
[speaker002:] oh and then they wouldn't sink they were floating around so they shot holes in them to sink them and this is before I was born
[speaker001:] oh dear wow
[speaker002:] so I mean we're taking thirty years ago this happened and
[speaker001:] sure yeah
[speaker002:] and who's you know the tuna is radioactive
[speaker001:] that's right everything we eat everything
[speaker002:] to a certain extent you can't get away from it so I think
[speaker001:] everything we eat should have a label on it yeah
[speaker002:] to some point yeah you know so there's you know there's some things I think we can avoid we you know we can't avoid for health purposes and some things that we just need to like you know this is not in my control
[speaker001:] well you know
[speaker002:] so I'm either going to be I'm either going to starve to death or I'm going to get over it and just go ahead and eat as healthily as I possibly can you know
[speaker001:] um-hum well Becky you know even if you lived off your own land that you would have to put caution signs