Name: Joe Rogan Experience #1172 - Morgan Fallon
Uploaded: 2018-09-13T01:17:37.000Z
Description: Watch the stand-up comedy video 'Joe Rogan Experience #1172 - Morgan Fallon' from PowerfulJRE on Comedy Buff. Published 2018-09-13. Transcript available.

Watch the stand-up comedy video 'Joe Rogan Experience #1172 - Morgan Fallon' from PowerfulJRE on Comedy Buff. Published 2018-09-13. Transcript available.

Joe Rogan Experience #1172 - Morgan Fallon

four three two one what's up mo what's up man how are you doing good to see you
man it's good
to see you um i'm glad we decided to get together and do this you know and and
talk and um you know
it's a crazy subject right i mean uh you and i have known each other since 2012
when uh i did
meat eater you were there filming when i shot my first deer which is a very
important part of my
life man and um then you went on to uh direct and produce parts unknown with
our late friend
anthony bourdain and uh we just thought it'd probably be a good thing to come
in here and just
talk talk about them yeah man and uh and i'm really grateful for it you know it's
actually
you know a lot of people um have been saying to me like oh it must be really
hard to talk about that
it must really it's i actually find it kind of the opposite like i want to talk
about him i want to
talk about who he was and what that experience was you know so um thanks man my
pleasure brother did you
did you know him before you guys started working together no no i met tony uh
10 years ago and i
was called in uh he had a dp on a show who at the last minute canceled couldn't
go to egypt so uh i got
to call like a week before you know it's like do you want to go to egypt with
anthony bourdain like
yeah absolutely right you know um and uh and so i met him in cairo man like you
know it was kind of like
perfect yeah holy shit that's like indiana jones type shit yeah exactly is that
the episode when you
guys ate a camel no no we didn't need a camel no but um you know uh i met him
there you know we
started filming we're on the streets of cairo and like you know it's like all
of a sudden it's thrown
into these kitchens we're just like we're eating pigeon you know it's like go
and cover them cooking
pigeon and you know i had i had seen the show like maybe once before but i had
i knew who he was and
i knew what that adventure was right you know and i was so amped for it um and
then there was like
this seminal moment on that show where uh we go out and we we go ripping across
the desert with the
bedouin and go out and cook a goat uh in the ground you know um and so as we're
driving out over the
desert we're like well we need to we need some shots from car to car right and
i was like i'll get
on the roof you know and uh and there's like this four for some reason there's
a four post bed
tied to the roof of this uh land rover and so i get up there and kind of like
you know latch my arm
around it and these guys take off at i swear 80 miles an hour across the desert
i mean and you're
on a bed absolutely absolutely no regard for the fact that like i'm on the roof
you know um shooting
and uh and when we got there we got to camp i survived it um i had this big
black and blue where
i was holding on to the four post bed and i go over and i show tony and um that
was it man from
that moment on he was he was like i like this guy and i started going out with
him you know i started
getting invited to do more shows wow so how many years do it how many years 10
years wow 10 years
yeah that's crazy i didn't realize that parts unknown was even were you doing
no reservations first
yeah so that was a no reservation show and then we went to parts unknown uh
five years ago wow
yeah yeah so parts unknown's been on for five years yeah yeah and that uh you
know that transition no
no reservation was great uh and it really laid the foundation for what we do
what tony did um i think
it really built an audience and a following for him um that's what i found out
about him right exactly
it was a great show you know um but that like that transition going on to cnn
going into parts
unknown that really um that really changed things that really opened up a lot
of locations and stuff
that we didn't have access to before it opened up you know kind of cnn's um
logistics uh rolodex and
you know things that we didn't have uh at the other network you know and uh and
so that's you know
no reservations was awesome we did some incredible shows uh parts unknowns got
really fun yeah that was on
another level i remember watching the chains i'm like okay this is more more
him you know to everything
from the opening music to the tone of it and the narration yeah for sure and
then in you know you
got to hand it to cnn too is like all of a sudden we had these creative
partners who were like
willing to let him be him you know like willing to let him do a show like the
tokyo show where we're
like you know really climbing into um japanese subcultures rope bondage tentacle
porn yeah you
know all this stuff that most network executives are probably a little bit leery
of you know cnn was
kind of like you know go for it man be yourself you know and let's figure out
what this is together
you know that's amazing that that really is amazing and but one of the things
that really made that show
was tony's narration because the narration gave you a sense of the way his his
sort of passion and
enthusiasm for the world and for various aspects of cooking and travel and food
and culture like you
got it through his own words you know yeah i think that's um i mean it may be
in some ways the most
important aspect of the show uh you know i mean he is after all a writer right
you know and um and that
is how he experienced the world um but actually making the shows and the the
technical part of
actually making the shows you know we'd once you'd go through and kind of edit
the show and you know
none of that voiceover was in at the rough cut phase and he sent it out to him
and get his writing back
and record that vo and i keep describing it as like that kind of dr frankenstein
lightning bolt
to the temples kind of moment where like the monster rises it would really just
bring the show to life
so this kind of carcass that was laid out in rough cut form on the table all of
a sudden just
gasped and jumped up and you know it was really beautiful like to see that and
to have
you know as a director as a producer as a creative you know at any level you
know to have that kind of
power yeah um to have his voice and his writing and his introspection and
thoughts and you know um
that would have like powerful you know powerful force to work with well it was
a brilliant design the way
the show was put together that narration really did make it something special
and different from all those
different from all those other kinds of shows because it just his articulate
and insightful and
poetic and artistic view of these things that he had this infectious passion
for things he completely
changed the way i thought about cooking i'd always thought about cooking as oh
this guy knows how to
make delicious food oh this place has good ribs and then when i saw his show
when i saw parts unknown i
went oh it's an art form it's just an art form that you eat absolutely not i
mean temporary art form
yeah and and even beyond that it's an art form that's in that's taking and
incorporating all of these
greater kind of macro social elements of you know where you are the history of
where you are you know what
people did for a living what people's ancestors did for a living you know it um
it's rooted in so much
more and what i think you know you know ultimately it feels like we kind of
joke around a lot and say
like yeah it's a food show it's not a food show you know but the reason that
worked i think is because
of what you're saying and you know the food um food is an art form that
incorporates all of these other
aspects and so it can be a jumping point off for exploration into anything you
want to talk about
yeah i talked about the the history of a place the politics of a place you know
uh the religion of a
place you know all of these and things that inform who people are well that's
all written into the
cuisine of a place or an area you know yeah and and he was into stuff that wasn't
necessarily even like
high you know high dollar items he was into like street food definitely yeah it
wasn't just the
finest french you know bistros where these celebrated world famous chefs were
cooking these bizarre
small plate sort of masterpieces no he would love street tacos yeah absolutely
i mean and again i think
that was kind of like a whole new kind of fresh take on looking at food you
know yeah it's like
it's easy to you know to look at these kind of high-end french preparations
these highly talented
you know highly trained french chefs um and there's there's tremendous beauty
in that yeah and all of
those other things we talked about but to look at the woman on the corner you
know that's making uh you
know the best you know lingua tacos like that was revolutionary and then the
realization that all of
that all of that greatness all of that nuance all of that flavor you know um
contained right within there
that was an access point to it as well it's just an access point that everyone
can afford that everyone
can go in and uh you know i mean right place at the right time i think that
people like it seems like
the culture at large was ready for that ready for that like experience in food
and ready to kind of
chase that because now i mean that's that's all anyone wants now well i think
it's because of him
i really do i really do because i mean i'm sure that he changed the way i look
at things in terms of food
and i think he had that effect on many people i mean you think about how many
years was parts on
known for five and then no reservations for nine new reservations yeah for
about 10 and then there was
cook's tour before that right so original all told a decade and a half of his
influence on people's
food choices and and just appreciation for food i mean i know personally i've
had some great meals
and restaurants but some of my favorite meals have been like stepping outside
of a bar you know it's
1 30 you got a little buzz on and some dude's got a taco truck and like oh baby
what do you got over
there my friend or in new york you know it's late at night and there's a falafel
cart and some guy's
got a incredible kebabs like oh something about street food man absolutely man
and um yeah i kind of
keep like a like a loose running list of my favorite meals you know and um and
some of them are on the
show and some of them are not on the show and uh i'd say you know most of them
are that you know most of them
are accidentally stumbling into some place where someone's doing something
completely awesome that
isn't you know some massive 26 course tasting menu you know right um and i
think it's also about you
know it's about place you know yeah it's about where you are the context of
where you're eating what it
smells like what it sounds like what it looks like you know um who you're with
you know yeah and uh
and so you know that's kind of i think another reason the show kind of worked
is we had an opportunity
to architect articulate all of those all of those elements you know able to
choose an incredibly
interesting guest to sit down with at a really interesting restaurant with you
know people
cooking over a really interesting backstory in a beautiful place and uh and
then use the power of
kind of the magic of tv to you know to polish it up and present this version of
travel and food in the
world that yeah and really everywhere too i mean you guys covered asia you
covered europe you covered
some weird places in the south where people were cooking pigs in their backyard
yeah i mean it was
just it it gave people uh an understanding of the preparation of food and a
view to chefs
and this view of chefs as artists i mean these chefs look like tattoo artists
they look like you
know guys who are painters or something or women who are sculptors i mean they're
they're real similar
in the way they they appear to what we consider artists yeah absolutely and i
and i think too i mean
you know what i kind of love about like you know at this point spent a good
amount of time in kitchens
and good amount of time around kitchen staff is there's kind of two elements
coming