In this episode of Cubs Out Loud, it’s Jeff’s birthday and this year we’re marking THIRTEEN years of happy hour shenanigans recognizing the bearcubs’s bday. While we’re “too old” for Power Hours, the cubs still bring you some fun and happy times. So join the cubs along with Joshua, Lloyd and Bobby as we celebrate our producer’s big day.

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That’s right, it’s Jeff’s birthday and this year we’re marking THIRTEEN years of happy hour shenanigans recognizing the bearcubs’s bday. 

And today we’re playing ‘Which is it?’ There will be two rounds and the birthday host plus our guests will be guessing if the item/name is in one category or the other. Play along and see how many you get correct. And while we have moved beyond the power hours of the past for drinking every minute of the hour, feel free to enjoy a beverage of choice as each question arises – perhaps when you get them wrong. Let’s get to playin’!

But first, what is a baker’s dozen? 

Request a dozen eggs from a farmer, a dozen steaks from a butcher, or a dozen pencils from a traveling office supplies salesman, and you will almost certainly receive 12 of your chosen item (counting errors do happen). But a baker’s dozen is commonly understood to mean 13. Are bakers just bad at counting? Not quite.

There are a few theories as to why a baker’s dozen became 13, but the most widely accepted one has to do with avoiding a beating. In medieval England there were laws that related the price of bread to the price of the wheat used to make it. Bakers who were found to be “cheating” their customers by overpricing undersized loaves were subject to strict punishment, including fines or flogging. Even with careful planning it is difficult to ensure that all of your baked goods come out the same size; there may be fluctuations in rising and baking and air content, and many of these bakers didn’t even have scales to weigh their dough. For fear of accidentally coming up short, they would throw in a bit extra to ensure that they wouldn’t end up with a surprise flogging later. In fact, sometimes a baker’s dozen was 14—just to be extra sure.

FROM ROUND TWO – REAL FOODS:

1. Cat’s Tongue – REAL. Without knowing what they look like, you’ll probably never guess what cat’s tongues actually are. However, dear cat lovers, there’s no need to worry: These sweet treats have more in common with ladyfingers than with felines. Traditionally, these thin, crisp cookies are made with butter, sugar, egg whites, and flour and have a more delicate, meringue-like texture compared to their savoiardi lookalikes. The shape of the cookie, which is long and flat with pointed ends, resembles a cat’s tongue, which likely inspired the name.
2. Beaver Tail – REAL. This is one of Canada’s iconic foods, widely considered to be the Great White North’s unique take on the donut. It is made by stretching and flattening a ball of dough, which is then deep-fried until it is crispy and golden brown. The pastry is typically served hot and topped with anything from cinnamon sugar and chocolate to lox, bacon, and cheese. Despite its name, beaver tail pastries do not (and never have) contain any beaver meat or byproducts. The name is simply a nod to the animal that is a symbol of Canada and to the shape of the pastry itself
3. Rooster’s Beak – REAL. You’re likely familiar with this dish’s original name: pico de gallo. A far more animal-friendly salsa than the name might suggest, pico de gallo contains no rooster parts. Instead, it may have gotten its name from the way it was once eaten — directly with hands, pinching bits and pieces between the thumb and index finger, forcing the hand to take a shape resembling a rooster’s head. This wouldn’t be possible with any old salsa — what makes pico de gallo stand out is its chunky texture. So next time you chop up some tomatoes, jalapeño peppers, onions, and cilantro, try eating them with your hands to see if this theory holds up.
4. The Priest Fainted – REAL. Or, to be more precise, “the imam fainted,” is the English translation of İmam Bayıldı, a popular plant-based dish in Ottoman cuisine. It consists of eggplants stuffed with a mixture of onions, tomatoes, garlic, and spices and then baked in olive oil. While there are several legendary stories surrounding its origins, the most common one is that the dish received its unusual name because it was so delicious that a priest (or imam in Turkish) would faint upon tasting it. Today, it is often served as an appetizer or side dish and is a staple of Turkish home cooking and restaurants.

In this episode of Cubs Out Loud, it’s time for another Let’s Talk About Food.It’s that time of year – State Fairs are coming back around. So what does 2025 hold for the cubs? In this third and final installment, the guys hit two more Midwestern states to check out their choices: Indiana and Iowa! With two fairs of festive feasts awaiting them, let’s see what the guys will stick their forks into.

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Let’s Talk About Food: State Fairs ‘25 – Part 3 

It’s that time of year – STATE FAIRS are coming back around. So what does 2025 hold for us? For our third go round we’re visiting more of the midwest with both Iowa and Indiana! The Indiana State Fair: Aug 1st-15th ’25  and The Iowa State Fair: Aug 7th-17th. It’s a master selection of tantalizing items this time.

First up, let’s stop by Indiana.

• • Butterfinger Funnel Cake by North American Midway Entertainment – Treat yourself to a Butterfinger Funnel Cake! Crispy, golden funnel cake topped with smooth vanilla cream and crunchy Butterfinger pieces. A perfect mix of sweet, creamy, and crunchy in every bite! 
  • Cookie Butter Cold Brew by Hook’s Drugstore Museum – It’s a vanilla cold brew with vanilla ice cream. Topped with whipped cream, cookie butter drizzle, cookie crumbles, and a cherry. 
  • Deep Fried Pork Chop Sandwich by Twisted Drinks and Food – Deep fried BBQ pork chop sandwich is as exactly as it sounds. We season our boneless pork chops with a dry BBQ rub , then deep fry them and serve them on a fresh bakery bun and top it with our yummy bbq sauce.
  • Dirty Dancing Egg Rolls by J & J A Taste of Home Catering & Food Truck – (2) 4″ chicken philly egg rolls dipped in our homemade hot honey lemon pepper buffalo sauce drizzled with ranch dressing.
  • Pickle Fried Oreos by Pickle Barrel – Nothing says fair like fried pickles! Try our twist on this fair favorite! A golden Oreo with a pickle slice placed on top dipped in our original, made from scratch batter topped with dill pickle seasoning and a side of ranch to dip in!
  • Cinnamon Toast Cookie Butter Pretzel Bites by Wilson Concessions – Pretzel bites covered in cinnamon and sugar then smothered with cookie butter, cream cheese icing and topped off with Cinnamon Toast Crunch cereal. 2025 TASTE OF THE FAIR WINNER

Next, we’re swinging by Iowa.

• Bacon Chicken Ranch Eggroll by Winn & Sara’s Kitchen – Experience the savory delight of Winn and Sara’s handmade Bacon Chicken Ranch Eggroll, made fresh just for the Iowa State Fair. Each eggroll is lovingly wrapped by hand, filled with tender chicken, crispy bacon and rich white cheddar cheese. A perfectly golden, crunchy exterior drizzled with Winn and Sara’s famous homemade ranch dressing. Every bite is a delightful combination of cheesy, savory goodness wrapped in a crispy, flaky shell. ($15)
• The Scotcheroo Shake by Over The Top – Meet your new Fair favorite – a rich, creamy shake made with our handmade scotcheroo ice cream – peanut butter and butterscotch ice cream swirled with gooey scotcheroo fudge and packed with chewy chunks of the classic Midwest treat. It’s crowned with fluffy whipped cream, generous drizzles of chocolate and caramel and a full slice of scotcheroo on top. A nostalgic dessert reimagined as the ultimate Fair shake. ($12)
• Three Little Pigs by Whatcha Smokin? BBQ – Oak-kissed smoked ham balls served as a trio flight of nostalgic flavors. First is a savory and sweet honey and mustard-glazed ham ball topped with cornbread crumbles, reminiscent of a tried and true corn dog. Next is a tangy cherry soda glaze with Maraschino cherries to give it the old-timey feel. The third ham ball has a buttery vanilla glaze dusted with powdered sugar, bringing a sweet contrast that plays on the classic Fair treat. ($13)
• The Butter Cow Tornado by Dairy Zone – The Butter Cow Tornado is a swirling twist of gooey butter cake drenched in butterscotch, crowned with a white-chocolate Butter Cow candy. Every bite is a mini homage to the Iowa State Fair’s beloved butter sculpture. ($10)
• Maple Bacon Bourbon Grilled Cheese by What’s Your Cheez – It starts with a freshly made maple bread, then topped with a maple bourbon cream cheese. Add a gourmet maple bourbon cheddar cheese and wait. A bourbon maple candied bacon is added between all the goodness, and then it’s grilled to a golden brown and served with a maple bourbon raspberry dipping sauce. ($12)

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