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This week's episode features the best moments through the first 20 podcasts. Topics include the popular sauce vs. crust debate, having your employees work on Thanksgiving, the interview with Jerry Sanders, legalities of running a fake promotion, Texas AaM licensing the 12th man to Seattle, and the first and last employee vs. independent contractor discussion. Thanks again to everyone who has made this podcast a success through the first 20 episodes. Full Podcast Transcript MATT: Hey everybody! Matt here! We have something a little bit different for you guys this week as Nasir and I weren’t able to synch up our schedules. Seeing as this is our 20th episode, we figured we could do a “best of the first twenty.” We selected some of our favorite stories and questions as well as some audience favorites and we hope you guys enjoy it and continue to support the podcast. But, before we get started here, I did want to give a little thanks to some people that have gotten us this far. Our producer extraordinaire, Chris, for all he does – he’s the jack of all trades of this podcast; our assistant, Jennifer, for helping us schedule and line up the guests; our guests themselves for making the show more interesting than two attorneys just talking to each other; and to our listeners who, if it wasn’t for our listeners, we wouldn’t even be here. So, sit back and enjoy this “best of the first twenty” and, as always, keep it sound and keep it smart. [MUSIC] NASIR: Our first article here today. What have we got, Matt? MATT: This is pretty interesting. It’s kind of confusing, too. It’s two companies that are disputing – Torchy’s Tacos and Texas Taco Company – but the dispute is over pizza. So, right off the bat, they chose awful names. It’s not surprising they’re now in a lawsuit against each other. But it essentially comes down to the trade secrets. Obviously, you know, in restaurants, we’re talking about the food that’s made or possibly even a certain recipe that is put together with some of the ingredients. NASIR: Matt, you realize this is the second pizza article we’ve covered? I know you like pizza but we can’t keep doing this. Maybe down the line we can do a pizza-themed episode but this will be the last one for a while, I promise. MATT: Yeah, I usually just scan articles and, when I see the word “pizza,” I just select it just because I enjoy talking about it. It’s been such a big part of my life – working for years in a pizza place. NASIR: Well, hopefully, your experience can come into play in this. This is dispute on the ingredients, the training manuals, and so forth. Frankly, what kind of ingredients go to a pizza? It’s pretty basic. MATT: Well, yes and no, it depends if people make their own sauce. Places are typically going to make their own dough. Some of the bigger chains have frozen dough but I guess that too is also a recipe that’s brought down from corporate. The dough is big, the sauce can be big; other than that, the toppings are the toppings. You’re not going to get a bunch of variation there. I’m guessing it’s probably over the dough. We’re already getting into my pizza love now. In my opinion, the dough is the most important part of the pizza – the crust. NASIR: Really? I think it’s the sauce. I mean, dough is important but, to me, if it’s a good sauce, it makes a big impact. MATT: That’s one person’s opinion. NASIR: Yeah, it’s the opinion. MATT: There are some pictures on here, too. It looks like it’s some sort of stuffed pizza or pizza that’s got the crust on top as well. The two pictures look very similar – down to the plating, the cut, the plating style. They do look identical. This is pretty interesting because, if you look down later in the article, there is some sort of investigator involved, too. NASIR: I think they hired a PI, right? They sent a PI in to investigate and they saw that they were using the exact same plating techniques and the exact same recipe. In fact, I’m reading here,