Having Four in the Old First Ward

We open the episode featuring Queen BrewHer from Beer Kind Brewing. From there Jason talks a bit on the history of the Old First Ward district in Buffalo before Bri joins to talk about the 4 The Ward collaboration and fundraising event that took place. Four beers, four breweries, for a great cause. 

Visit our website at BuffaloBrewsPodcast.com
Email: buffalobrewsPR@gmail.com

Follow us on social media.
Instagram: @BuffaloBrewsPodcast
Facebook: @BuffaloBrewsPodcast
X/Twitter: @BuffaloBrewsPod

Transcript

Jason:

Hello everyone and welcome to the Buffalo Brews podcast. I am your host, Jason Edinger. Wanted to start off this episode by thanking the voters, 8,419 of them to be exact, that voted in the All-Western New York Awards and we are proud, there's no other word for it, to have been selected as an award winner again, making us a two-time award winning podcast and we're super excited about that.

But that does not happen without you, the voters, the listeners, the brewniverse, and we're here for you in each and every episode. So to us, to you, we say cheers. We wanted to open up this episode of the podcast straight off the bat.

We're, what are we drinking here? So we're drinking Queen Brewer. I have the shirt on.

And so recently we were at Beerkind Brewing, which is located in Tonawanda, like the Tonawanda-Kenmore area here in Western New York, and they did the Pink Boots Collaboration Brew Day. It's brewed on behalf of the Pink Boots Society of Buffalo. It's a crisp and refreshing Kolsch known as Queen Brewer and made with everybody celebrating community craftsmanship, hardworking women, non-binary individuals of the craft beverage industry.

So a portion of the proceeds of these sales for this beer that goes to the Pink Boots Society. So we're going to crack this open here. There we go.

Oh, yeah, yeah, yeah. So that's what we're talking about right there. Yes.

Look at that. Color, everything on point there. Cheers.

Really nice, really clean, comes in at 5.9% Honey Kolsch. The only other one that I've really taken a liking to in one of our previous episodes for Myers Creek Brewing, they have a really nice Honey Kolsch, Mo Money Mo Kolsch, I think is what that's called out there. And they just did a redesign on that label.

But this here, again, if you go to Beer Kind, they're located in Tonawanda, they're right along the Tonawanda-Kenmore line. Be able to get it on tap there. They also have cans available in the cooler.

One more sip. All right. I'm going to be enjoying that.

We're going to talk about in this episode here a little bit about the Old First Ward in Buffalo. That is, we had the opportunity to participate in the For the Ward fundraising event, which is basically four breweries that would take part brewing their own beer. You received a punch card and then you would partake in those four and then you vote for your favorite.

But when you turn the card in, a ten dollar donation goes to the Old First Ward Community Center. So the Old First Ward is a neighborhood on the southern edge of Buffalo that runs along the Buffalo River. And it was one of the five original districts created in 1932, the same year that Buffalo became a city.

Its long and rich cultural history gave it the name the Irish First Ward, particularly because the immigrant population primarily from Ireland and Northern Ireland. Today, the Old First Ward is known for tight knit community, historic architecture and still thriving Irish American businesses. The First Ward encompassed nearly the entire waterfront area, becoming a center for Buffalo's industrial growth and drew many factories and warehouses due to its location and its access to the Erie Canal, which had been completed about seven years prior.

This easy access to transportation and shipping made the First Ward the place for job opportunities, attracting many immigrants, especially those in the aforementioned Ireland. And this influx helped shape the culture of the neighborhood. Earlier Irish immigrants are credited for actually helping with the digging of the Erie Canal, as well as the railroads that ran nearby.

More Irish immigrants began arriving in Buffalo in the mid-1800s, in large part spurred by the Irish potato famine, which was a crisis that led to the death of over one million people in Ireland due to starvation and disease. It also led to the mass exodus of Irish people, with more than 1.5 million people leaving Ireland for America between the years of 1845 and 1855. By the end of that period, more than 10,000 Irish immigrants had settled in the city of Buffalo.

Irish immigrants living in the First Ward also worked in nearby grain elevators, which were invented in Buffalo in 1842. So if you go anywhere in the nation and see grain elevators, they were created right here in Buffalo. This helped make the city one of the biggest grain ports in the world for its time.

And it's improved on a problem of unloading and storing grain that was transported through the Erie Canal. The backbreaking work still involved hauling burlap sacks by hand, with work taking as long as seven 12-hour days just to unload a single boat. Life in the First Ward was not without its challenges, however, as Irish immigrants mainly lived in poor, run-down shanties, making them susceptible to disease.

When cholera struck in 1849, it claimed 877 lives within the First Ward alone. Ninety percent of those who perished were foreign-born laborers. In addition to disease and hard labor conditions, they worked also for low wages in the early 1900s, when Irish immigrants had to endure many social hardships in America.

Heading into the late 1800s and the early 1900s, the Irish community in Buffalo faced discrimination, political exclusion, and immigrants, most of whom were Catholic, were often viewed as suspicious by the city's predominantly Protestant population and were frequently denied access to jobs and political power. With its large Irish population, the First Ward neighborhood provided safe welcoming haven for immigrants who had, in fact, migrated to Buffalo, and the close-knit community helped make the city feel like home and provided a cultural center. So within the First Ward, Irish communities founded their own churches, their own social clubs, and their own political organizations.

Over time, the Irish community in Buffalo gained greater acceptance and integration into the city's broader society. In fact, the First Ward became the important center of political power in Buffalo, and many Irish-Americans from the neighborhood held prominent positions within state and local government. One of the most famous political figures from the First Ward was William Finge Connors, and he eventually became one of the wealthiest men in the city's history.

Connors, who was born in the First Ward in 1857, gained power and money by becoming a labor contractor on Buffalo's docks and silos. His wealth led him to yield significant political power within the city, with particular influence over the Buffalo Police Department, judges, and politicians, and eventually rose to the role of state Democratic chairman. The First Ward is also known for being a hub for planning and development of the what was known as Finnean Invasion, which was an attempt by Irish-Americans to conquer Canada in exchange for Irish independence.

In May of 1866, hundreds of Irish-American Civil War veterans gathered secretly in to carry out that armed invasion of the Niagara Peninsula and formed a secret society that was known as the Finnean Brotherhood. Many of these soldiers lived in Buffalo's First Ward, and historical accounts say that the Finneans stored their guns in the basement of St. Bridget's Church, located in the First Ward, as well as within taverns and saloons. Memoirs claim that the wagonloads of arms and ammunition that were assembled in the First Ward in preparation for those raids.

The mission was to take Fort Erie and then take control of the Welland Canal to disrupt British troop movements between eastern and western Canada. But as we know, those raids were unsuccessful, and the Finneans were forced to retreat in June of 1866. It was made clear, however, that the strong Irish community of the First Ward had created a hub for immigrants seeking independence, and the group was gaining more political and social influence within city and country as a whole.

As Buffalo's economy shifted away from heavy industry in the 20th century, the First Ward underwent significant change, and they believe that the opening of the St. Lawrence Seaway allowed industries to actually bypass Buffalo and led to the closure of many factories and businesses. A lot of those buildings we still see today along the industrial districts in Buffalo that are historical and then are being claimed by investors. So that caused the neighborhood to fall into decline as job opportunities simply dried up.

And in recent years, however, there's been a resurgence of interest in that particular area. Like I said, new businesses and residents moving into the neighborhood along the waterfront and several events and parades taking place each year. Today, the legacy of the Irish community in Buffalo is still evident in city culture, with many Irish American organizations, festivals and events continuing to thrive.

The old First Ward remains the hub of Irish influence and the annual St. Patrick's Day parade, which draws thousands of visitors to that area each year. The neighborhood is home to several locally owned Irish themed bars and restaurants that once served sailors when the area was known as the third largest seaport in the world. That includes Gene McCarthy's, also known as the Old First Ward Brewing Company, a pub that has served locals for over half a century.

And several as well would remember the Swanee House, an Irish bar first established in 1886 and then was purchased by Timothy and his wife Marlene in 1983. The Swanee House, best known for its vast selection of pub food, including wings and its famous fish fry, unfortunately closed in November 2024 after the sudden death of Tim. So brewing history in the Old First Ward is no secret to the residents of Buffalo.

And recently, four breweries came together to create a fundraiser called For the Ward. It's a collaborative initiative between the breweries directly located along Buffalo's First Ward neighborhood and where they're going to share craft beer ideals, showcase their specialty beers and put these efforts toward a good cause. The Old First Ward Community Center, those breweries were Gene McCarthy's Old First Ward Brewing, Frequentum Brewing, Breyer Brothers Brewing and Resurgence Brewing Company.

Bri:

Go four places, drink four beers, get a checkmark and then turn it in. Money goes to charity.

Jason:

I like that, right? Yeah, that was fantastic. Super fun that we forgot about it.

Right. Well, then it was four. It was four beers, four breweries.

Yeah. Or four places. Sure.

Yeah. And then four weeks. And then we waited until the last day of the last week.

Bri:

I think Saturday. Saturday was the last day, but we were busy and they were doing a parade.

Jason:

Well, yeah, you don't want to be caught in the Old First Ward for the parade. I mean, if you like the parade, go for it.

Bri:

Yeah. You totally could have drank that day if you were going to be down there. Yeah.

But yeah.

Jason:

So the four breweries were Gene McCarthy's Old First Ward Brewing, which is right like literally on the parade route. Oh, yeah. That was when we were outside.

Right. OK. Frequentum Brewing, which is and then Breyer Brothers went down on Elk Street and then Resurgence over on Chicago.

So those were the four and they made four unique beers. So we thought we'd like a challenge.

Bri:

Right. Well, at first we were going to do one. Remember, we were just going to do one card and then we went to a Resurgence.

We told the guy what we were going to do and out came two beers and two cards. And I said, well, I guess I'm in also. I guess we're.

Jason:

You're right. So now we had ended up in one night. We went to four places to have four beers to talk about, you know, what we enjoyed.

I think where did we started at? Resurgence, like you said.

Bri:

Yep.

Jason:

They started, they had a Creme Ale. Which we thought we were going to eat there and we didn't. No, that night was odd.

That night was odd because yeah, we were trying to find some place to eat and then every place we were going was either a wait or the menu was like, we're trying.

Bri:

Well, I think Resurgence our first stop. We were like, I'm not that hungry yet. Oh yeah.

Yeah. Yeah. Yeah.

So then you were like, oh, I bet you the old first ward has like some good food. So that was our next stop. And then that place was ridiculously busy.

Jason:

Every time I put my head inside the door at old first ward, it is a mad house and it's all the locals and the places packed to the gills. And that's great because they are family atmosphere. You know, they've, they've got their regulars there.

Um, the food, you know, I go, I'm trying to go there for the wings. One of these days I'll go there for the wings. I swear I'm going to, um, it'll happen.

Yeah. But we started at Resurgence, had their Creme Ale. What'd you think of the Creme Ale?

Bri:

It was okay. It was just like light. I'm not a big Creme Ale, like lover, but it was okay.

Jason:

Yeah. As Creme Ales go, it was, you know, very run of the mill for me and it was, I enjoyed it. It was good.

Um, but then we had still had three beers to go, so it was great too. Well, yeah.

Bri:

I mean, it was probably fine to start out with like a nicely easy drinker. Right.

Jason:

Uh, we ended up, uh, so then we went to, where did we go after that? First ward, old first ward one. Or old first ward.

Bri:

Yeah. Because we were thinking we were going to eat some food then.

Jason:

Yeah.

Bri:

And then there was no, we were going in and then it was a gorgeous night. Thank God, because they were pouring. If you wanted to go outside in plastic cups.

Yes. Thank the Lord. Yeah.

Because that was so busy. So we asked her like, what's the wait time? If we wanted to eat two hours.

Jason:

Yeah.

Bri:

That was, I was like, no, I have four beers I need to drink.

Jason:

But they, they offered us a really nice IPA as part of their four word offering and plastic cups, like you said, so we go outside and we're out. Uh, out in front of the property. And then we see some of the cooler, the cooler things of the night.

People just pulling up, picking up food on call in orders and leaving. And then some dude rolls up in a CSX 80 ton locomotive, bounces out places in order, leaves, leaves with the train, comes back later with another guy with the train to pick up their food, to pick up their food. I mean, there's just, he was just outdoing all of us.

People were rolling up on bicycles. They had. Yeah.

Bri:

People have their motorcycles out already.

Jason:

Yeah. It was a gorgeous evening. It was a nice night.

I mean, considering how rainy it was during the day for the, for the next day.

Bri:

And cold. Yeah.

Jason:

Yep.

Bri:

Yeah.

Jason:

Yeah. We, we really lucked out that night, but yeah. So yeah, the guy really, uh, he was showing everybody up with a 80 ton locomotive to go pick up food.

You win, you win. Right. Right.

Uh, from there we went down, let's see, we ended up at Breyer Brothers. Yeah.

Bri:

We did that purposely because we knew they had food.

Jason:

Yeah. We, yeah, we were ready to eat at that point. So the hen house, which is a food truck, um, Nashville style, hot chicken.

Yeah. It's highly recommended to, uh, to have the chicken while you're there. So we get a little, our normal place in the corner.

Uh, was Joel there that night? We always have to, we have to mention.

Bri:

No, he wasn't there that night.

Jason:

So they had an IPA offering, um, that was a little bit different than old first word, um, and, and also good in its own right.

Bri:

Yeah. Uh, and then we tasted their like lucky charm one that they did.

Jason:

The charm. Charm.

Bri:

Yeah.

Jason:

Yeah. And so, yeah, like a heavy fruited sour that they, uh, that they did. I mean, I look forward to that one every year.

It's so much fun.

Bri:

Yeah. It was super fun.

Jason:

Yeah.

Bri:

And I didn't even get chicken from the hen house. No. What'd you do?

They had a Reuben for the occasion of St. Patrick's day being the next day. I like that. Well, like the Monday or whatever, it was St. Patrick's day weekend, I guess, if you want to call it.

Jason:

Yeah. Um, yeah. So yeah, they go to a Breyer brothers, a little food, a little, a little bit of eats, and then we finished, uh, the Ford award.

We ended up in at Frequentum.

Bri:

Yeah. Thank God we put food in that guy's belly. Oh, right.

You would have never made it.

Jason:

Yeah. I, um, you know, it's just, it depends. It's, um, in this case, you know, we're the Cremale, which was probably, I don't know, five, five and a half.

And then these IPAs, which were probably hitting in the six to seven range.

Bri:

Oh, definitely. That was a strong IPA on our second stop. For sure.

At Breyer? No. Our second stop at the ward.

Oh, the ward. Yeah. Yeah.

That one was, I mean, I liked that one because it was very, very good, but that was probably the higher of all of them we drank of alcohol content.

Jason:

And then we ended up, so yeah, Frequentum, um, Frequentum there on, uh, I think it's, was that Louisiana street? I figured what their, what their main address there. I don't know.

Bri:

Cause we're in that corner building where there's like this street here, this street here, and this street here. And really that whole building is on that whole piece.

Jason:

But once they came into Western New York, so they're, they're kind of a finger plate, uh, finger, uh, finger lakes and downstate transplant there. Uh, once they made it into Buffalo, like these guys are hitting freaking home run after home run after home run. Every time we go down there to enjoy things, what, um, over the summer or summer, over the winter, they came out with that Logan Berry sour.

That was for their anniversary party, right? Yeah.

Bri:

Cause that's what I was talking about is that Logan Berry beer. And then I made the cocktail at home that they did for that night, which was the Logan Berry Hartman's vodka mixed with their Logan Berry beer. And then I don't know what they put in with it.

I don't know. There was something else. I didn't make it with anything.

I just remember they, they had added something else when I was like watching it, but, um, I just added beer and vodka and obviously because it was a slushy. Right. So you just pop that in a blender and it was delicious, but yeah, they had two more four packs.

Yeah. You took that to one of the girls nights that you did as well. And oh my gosh, they don't even drink beer and they love it because when they do that fruit, like that just fruit, I think they call it or something like that.

Just fruit. Yeah. When they do that series, it doesn't taste like beer.

You can get in serious trouble because you're drinking something that tastes so good. You don't, you don't know it's beer. You don't even know it's alcoholic.

Honestly. Right. You're just like, this is so good.

This is.

Jason:

They, uh, yeah, every, a lot of things they touch are just gold. They have a great IPA game. They're doing a lot of experimental things all the time.

They're fruited sours. Of course we know we're fantastic. I mean, we'll, you know, probably next episode we'll talk about, cause we just had collaboration five yesterday.

So we can talk about that. And I can tell you that for Quentum is on that list of places that we're going to talk about. It's just, yeah, they're just hitting banger after banger after banger.

Bri:

Yeah. I think it's probably one of the places that I'm most excited that has come into the area like most recently.

Jason:

Yeah. And then we got done there. So what, what did we find that we really enjoyed the most?

I, I, um, I put out there that to each of their own, you know, everybody likes different things. Everybody's going to look at those beers differently, but for us, we were really big on the, for Quentum, right?

Bri:

Um, yeah, I feel like it was probably them by just the tiniest little edge. Um, I would say probably then my number two would have been the IPA that they did the first award and then Briar and then Resurgence.

Jason:

Yeah. And that's only because Cream Ale, Cream Ale is not really your gig.

Bri:

Right. I was just going to say, and the only reason they're being, you know, judged that way is because it was only the one beer that they made for that event that you were drinking.

Jason:

Right.

Bri:

So it's not like you could just show up and say, you know, I'll have whatever off of the menu. Like whatever your favorite personal choice is, you know, like when we were at Briar, we had a little taste of the Charmed, you know, I probably would have had that if I was like just walking and having a beer that night. So, you know.

Jason:

There's, there's two holiday favorites that I love at, um, Briar Brothers and it's Charmed and it's Hocus Pocus.

Bri:

What's the Hocus, I don't remember what Hocus Pocus is.

Jason:

Hocus Pocus was that, uh, it was the. Now I put you on the spot. Oh yeah.

Um, jeez, and if I get this wrong, it was a, it's the dark fruit, fruited sour that they did at Halloween time. Um, we've had it twice now. Maybe it's just not a huge one for me.

I don't know, maybe, but I mean, Charmed. I have to have Charmed every year. Like I get excited when that post comes out.

Bri:

Yeah, that was really good. I get excited every time I see what's going on in different breweries. I'll tell you, I feel like I'm just on Instagram just to like stalk local breweries to see what they're putting out next.

Jason:

That's always, it's a Wednesday, Thursday thing for me. Sometimes they come out on Friday if they're a day late posting. Um, but most places around the area, Wednesday and Thursday, you can find all the new stuff that's going to be coming out.

And then you can really, if you have some time to bounce around on the weekend, you just kind of...

Bri:

Right. I feel like that's kind of what I do is I like look through it and then I'll say, I'll have to take a screenshot because I'm super bad at this. I'm not a technology person.

If anybody has realized that yet.

Jason:

Well, you're usually my tech person.

Bri:

So I'm like a screenshot so I can be like, this is where I want to go. Did you see this one on Instagram?

Jason:

Send it to me and say, did you see this? I really want to check this out. Right.

Um, but you're always the tech person here on the show because, uh, there are times that I forget things, but you're more connected to the specifics of what we saw, what we drank, what we ate, when we go places, so you're always looking things up. Um, but when we were done with Frequentum, that wasn't the end of our night.

Bri:

No, as if we didn't have enough beer. We were like, back to what I see on Instagram, I was like, do you think we can go hit more Talas? We looked to see what time it was.

And it was 10 o'clock, I think. Right. Cause they close at 11 and I was like, it's 10 o'clock.

We could probably make it down there and still have some time. And then you were like, all right, well, let's go.

Jason:

And we went. Yeah. We got to, uh, we got good parking.

Bri:

We, you know, hop in there. Uh, it was, it was kind of busier than I thought it would be that late at night. So, yeah.

And we left like at 11 and there were still people there finishing their beers and stuff. But we brought, we brought some home to go. And then, uh, four, I think four or four bags, actually.

Jason:

I mean, more Talas is it's a destination because they're there, what they make.

Bri:

I mean, they just, that was another one I was excited to have come into the area because I remember we went to Rochester and we tried it and I was like, man, I wish we could have this closer to us. Like, it's so good.

Jason:

So I was thrilled when they opened it here. Well, we, yeah, we've gotten really fortunate. I mean, and that Niagara street area is really starting to grow.

Uh, Brightsmith is going to be what, two doors down here.

Bri:

Oh, is that where they're going?

Jason:

Yeah. And they're, they're expected to do their soft opening sometime in the next like six weeks or so. So like maybe just after mother's day.

Bri:

Oh, wait, is that what we talked about is going in the, uh, the front?

Jason:

Yeah. We're twin patrol.

Bri:

Yeah. Used to be.

Jason:

Oh, that's going to be the new Brightsmith. So they're about ready for their soft opening. And the rumor is about six weeks.

So probably be around mother's day when.

Bri:

I hope they utilize that down outside area.

Jason:

I hope so too.

Bri:

Cause wasn't that back, but isn't, isn't that back in the day? Like, wasn't that the super old resurgence?

Jason:

Yes. Yeah. Before resurgence moved to Chicago street, that was the resurgence brewing location.

Bri:

Okay. Yeah. I just remember sitting outside, like kind of like there was like stairs that you went down.

Jason:

Yeah.

Bri:

I feel like that was never open once there was no more resurgence.

Jason:

I don't ever remember. I mean, I mean, in the times that we were there, I don't ever remember it being opened down.

Bri:

Yeah. That's what I'm saying.

Jason:

Yeah. So, uh, but I mean, maybe it was, but maybe it wasn't, I don't know. Twin patrol.

Yeah. Obviously no longer there. So Brightsmith who, you know, it just, I mean, what, mile and a quarter from us here?

Yeah. They're so packed, all the massive, beautiful beer garden that backs right up to, um, what is that?

Bri:

Oh, in the summertime, you can go over there and you'll be like, oh, where do you want to sit inside or outside? And you're like, what's the wait time? And they're like half hour inside, two hours outside.

And we do two hours and we're like, whatever, we'll, we'll find something else to do on Main Street.

Jason:

You can duck down to the Irishman, go down the hill. I think one time we were at Moorpat across the street and down the hill when we got the notification that our table was ready. Well, we walked, remember we just walked up.

Bri:

So we were like, whatever.

Jason:

Yeah. Um, yeah. And I really looking forward to what they have.

And I got to imagine that they're going to use that area down there because Brightsmith is known for that beer garden atmosphere. So why wouldn't you carry that to something new and exciting and use that big space down there?

Bri:

You know, and I feel like that's what makes Resurgence a cool hangout in the summertime too, is like that in between area between them and Hartman's that you can like sit and I think that area also brings in people who are like, um, whatever, I don't know what you want to call it, but like more family dogs are invited, like, I don't know. It's just, it's inviting there. That was the word I was trying to get to.

Yeah.

Jason:

It's a, yeah. That's a dog friendly, a friendly patio.

Bri:

They open up the big garage, like doors and yeah. So I think that's what kind of makes them appealing.

Jason:

So. That's always a good area. And then again, Resurgence, and you're not that far away from Frequentum.

They're literally just a couple of blocks up and a couple of blocks over. And I mean, you could really do quite the walking tour around there with, uh, oh, was it Ballyhoo that's right up there by the casino? There's the casino itself, which I mean, I've never gone in and checked out their bar or their cocktail selection or whatever.

I just.

Bri:

Oh, I've never been in the casino. Yeah, I just. I'm not a casino person.

I hate to lose money. Like I buy.

Jason:

I'll go to a casino to eat if they.

Bri:

I buy a lottery ticket every now and then when I'm feeling like, ooh, it's a lot, maybe I'll win.

Jason:

Cash in your $7.

Bri:

And I never win. I don't even win $2. It's like at Christmas time, I always get some scratchers and I scratch them off.

And I'm like, aw. Scratchers. Yeah.

You know, like all the fun ones, like the little snowman ones and the little snowflake ones. I don't know.

Jason:

Yeah. It's always the stuff that gets in, put in with the Christmas card that you get with the, with the fun.

Bri:

Yeah.

Jason:

Fun gift.

Bri:

Or like they're in your stocking. Right. Yeah.

Jason:

Yeah.

Bri:

I used to give them to the kids when they were young and not, not legally able to like buy them.

Jason:

Right.

Bri:

But they were super excited to like get their penny and scratch it off. And if they won, I'd give them their money. You know what I mean?

Like, I don't know.

Jason:

They liked it. But yeah, I, but I, I really liked the, the, the four for the ward. I hope they do something like that again sometime.

I think it was really fun.

Bri:

Yeah. It would be really neat if they did something in the summertime and I would stretch it out. I wouldn't do what we did.

I just think we were so busy. We just kind of like ended up doing it last minute because I was like, you know what? I wanted to do this.

Jason:

Yeah.

Bri:

What are our chances that we can do this all in one night?

Jason:

We came back from the cruise and things got chaotic really quick.

Bri:

Yeah.

Jason:

Chaotic with jobs. Chaotic with everything that was on our schedule.

Bri:

You know, we had to wrap up the winter hiking challenge. Because we had not really hiked because it was Christmas. Kids are home.

So your family obligations, all that kind of stuff. Next thing you know, Kieran goes home. The next week we left to go on a cruise.

Yeah. Now we have to come back and do the winter challenge.

Jason:

That was in a, yeah, in a nutshell.

Bri:

So we're like hiking, doing our thing. Work is crazy. Trying to go to the gym.

Get rid of all the fat from beer.

Jason:

And yeah.

Bri:

From all the beer we drink.

Jason:

That would be a good thing to end us on a note is that we, this is the first time in years that I've been in a, in a workout routine for the gym. It's been a long time because I mean, during COVID you're doing everything at home. Okay.

You are, you're on, you're off the wagon.

Bri:

Oh, during COVID I was full on. I was so good during COVID.

Jason:

Yeah. I feel like I was like, when I was on.

Bri:

It was when I went back to work.

Jason:

Right.

Bri:

That for me, cause I, when I was off, there wasn't much to do. Clean workout.

Jason:

Yeah. When I was on, I was on. Yeah.

Um, but when I was off, I was like off for a long, long time. And it's like, okay, got to find rhythm. Now I'm at a rhythm because I can, I know what days that I'm able to go to the gym.

Like this week, Monday, Tuesday, Wednesday.

Bri:

I wish I could get in more of a rhythm, but it's so funny because you know how like, I mean, people with young kids can relate right now, but when you have kids, you always think, oh, my life is so crazy. I have nowhere to fit it in. But honestly, when I had kids, it was so easy to have a gym regiment where I went on this day, this day, this day, this time, this time, this time.

Now I feel like I'm busier as an adult with no children.

Jason:

Feels like it at times. It definitely does.

Bri:

Yeah. I feel like I have to be here. I have to be there.

I have this appointment. I have that meeting. I have that, that, that, that, that, that, what the heck happened?

How did you get busier?