One of BCN's longest running shows, an institution in local broadcasting, 
The Three Wise Guys will go off the air this week.  We will laugh no longer 
at the madcap globe trotting antics of Frank, Goldy and Murray. Truth be 
told, we hadn't laughed in a while, and they'ld be caught re-cycling some 
of their weaker material, but that aside they'll no doubt be given a lifetime 
achievement award and head off to pasture, bitter and drunk.  The Great Eastern 
salutes you, you zany guys, get out of here, you're killing me.  

Stepping in to fill the void are Two Big Guys, Stump and Chub Laracy whose 
program, Variety Meats debuts tommorow at 3:00.  Welcome Stump.

STUMP:	I'm Stump.

PAUL:	Sorry, Chub.

CHUB:	Hello.

PAUL:	There's a lot of buzz about your show in the business.  A basic sketch?

STUMP:	It's a weekly review, in a magazine format, about meat, meat 
	cutting and processing, meat in the food service business.

PAUL:	Wow.

CHUB:	Interviews, documentary segments and a contest.

PAUL:	I'm looking at the season's line-up and it's just packed.  
	The Rehabilitation of Offal, Sausage round-up, A Breakfast Meat Special,  
	Guess what's in the burger, Whither Chuck.  It's true hey, you never 
	see a chuck roast anymore.

CHUB:	And who doesn't enjoy a bit of chuck.

PAUL:	Perhaps we should go to a clip, this is from tomorrow's show, 
	Blood and White Puddings

SFX:	To show ambience

STUMP:	Hi, I'm Stump Laracy

CHUB:	And I'm Chub ...

STUMP:	And you are listening to Variety Meats. Today we'll be looking at 
	that workman of the forcemeat in a sausage casing world, the blood and 
	white puddings. Consider the white pudding.

CHUB:	Or as the French call it The Boudin Blanc.

STUMP:	Was a time when hardly a week would go by that the family wouldn't 
	be served a blood or white pudding.  But attitudes to the mysterious 
	stuffing have changed.  

CHUB:	You've got to wonder.

STUMP:	And yet this happens just as the controls over what goes into a 
	sausage casing are becoming more rigourous than they have ever been.

CHUB:	Some would say too rigourous.

STUMP:	(fake laugh) Yes in the old days you would just scoop up whatever 
	was left around the saws, a few snouts and feet and ...

CHUB:	And what have you.

STUMP:	and throw that into the mill with some filler. Not today.  Myself and 
	Chub are looking at a spendid example of the modern white pudding, this 
	one produced by Fowlers.  Muse with me Chub.

CHUB:	It's a aged ivory, marbled with whiter veins, flexed with darker spots.

STUMP:	Not too dark, nice and waxy looking.  And plump!

CHUB:	Stuffed.

STUMP:	But not too much so, not so that the casing will easily split. 

CHUB:	It's nice shaped, a slight bend.

STUMP:	Packed with delightful meat.  Stack that up against your tofu weenie Chub.

CHUB:	It's true, size matters.

SFX:	Back to studio.

PAUL:	(yummmming) Sounds delicious.  What would you have with that?

STUMP:	A sweet , but not cloying, sauvignon blanc from the Loire Valley.  
	Traditionally served with apple puree but why not experiment, perhaps a 
	salad of bitter greens and rouquefort.

CHUB:	Or tea and bread.

PAUL:	Of course. Long family tradition of butchering in the Laracy clan?

CHUB:	No.

STUMP:	New dance.  Avant Garde theatre.

CHUB:	What you call your performance art these days.

PAUL:	Well it's great to see that you've broken the cycle of effete 
	imposture. Just Fabulous.  The show is being produced, I understand, 
	by Paul Benoit, Head Chef of the super luxurious Hotel Palmer Hotel 
	and hots of BCN's Paul's Pot.

STUMP:	Chef Benoit has been great, Chub or I would have an idea but not 
	know how to realize in the studio.  

CHUB:	He's like George Martin.

PAUL:	And I think I can say his Gaulic influence is much in evidence.

CHUB:	Wha?

PAUL:	The French ... feel, perhaps of Variety Meats, the continental 
	approach to cuisine.

STUMP:	He's not French.  That's just an accent he puts on.

CHUB:	Yeah, he's from Placentia.

PAUL:	Well he fooled me.  You've got to wonder how many of those people, 
	in Quebec especially, are really French.  Anyway guys, best of luck.  
	I'll be listening.