Joe King (Joe’s 86-year-old father) and Jerry Hammes (John’s 92-year-old father) sit down for their Second Cup of Joe... and John!

Joe and John messed up. The podcast is rarely, if ever edited but these two bozos thought the recent
show with both their fathers went too long and down “inside baseball” roads that nobody would care to
hear. Wrong. Dead wrong. The 32-minute edited version was among the most downloaded podcasts of
the 60 episodes available. Oops. So as a Father’s Day present to the listener, here’s the unbridged 1
hour 8-minute recording. The fathers tell adorable stories that deserve to breath so here ya go.
AMONG THE TOPICS: FIRST CARS, FIRST JOBS, BREAKFAST TOGETHER AND NOT KNOWING IT, AND AN
AMUSEMENT PARK NAME’S SAKE.

Joe Fisher’s bold, authoritative voice will forever ring in the ears of Vanderbilt University sports fans. A
Nashville native, Joe had the best seat for Jim Foster’s great women’s basketball teams, James Franklin’s
bowl wins and Tim Corbin’s college baseball national championships. His broadcast career path closely
resembles Joe and John’s, and it’s amazing none worked in the same building at the same time. Joe
doesn’t shy from away from his public fall from grace due to alcoholism, offering it as a cautionary tale.
Joe is one of the truly good guys so enjoy a trip down Black & Gold memory lane.
AMONG THE TOPICS: Why Joe Fisher and John just missed each other at News2, How a major PR
company handled Joe’s transition back to sports (hint: it was a class move), and his “wake up” advice
to those battling addiction.

There is arguably no more iconic Nashville food item than Rotier’s cheeseburger. The three-generation
Vandy area restaurant hosted the rich and famous alongside the average Joe and Jane, closing after 75
years in 2021. Enter grandson Jacob, who resurrected the eatery inside Bridgestone Arena. Jacob
meanders down Elliston Place memory lane, recounting how it all started revealing the secret (sort of) of
why the burgers receive worldwide acclaim. Listen and you almost feel as if you’re in one of the well-
worn booths, not needing to see a menu, and soon needing a nap from all the yummy comfort food.
AMONG THE TOPICS: MORE THAN FOOD BEING COOKED UP, THE WHO’S WHO OF CUSTOMERS, THE
REAL STORY BEHIND HAVING TO CLOSE, THE RECIPE ISN’T JUST THE MEAT.