1
00:00:03,040 --> 00:00:06,800
Speaker 1: Welcome to Stuff to Blow Your Mind, production of iHeartRadio.

2
00:00:12,920 --> 00:00:16,079
Speaker 2: Hello, and welcome to Stuff to Blow Your Mind. My

3
00:00:16,200 --> 00:00:19,320
Speaker 2: name is Joe McCormick. My regular co host, Robert Lamb

4
00:00:19,920 --> 00:00:23,320
Speaker 2: is out today, so instead I am being joined by

5
00:00:23,400 --> 00:00:27,640
Speaker 2: a couple of guest hosts, my friends and colleagues, Annie

6
00:00:27,680 --> 00:00:31,400
Speaker 2: Reese and Lauren Vogel Bomb. Hey, Annie and Lauren, Welcome

7
00:00:31,400 --> 00:00:33,360
Speaker 2: to Stuff to Blow Your Mind. It's not your first time,

8
00:00:33,400 --> 00:00:35,480
Speaker 2: but it's great to have you back. How are y'all doing?

9
00:00:36,040 --> 00:00:38,400
Speaker 3: Thank you for having us. It is great to be back.

10
00:00:38,440 --> 00:00:41,440
Speaker 3: And what a topic you have brought for us today.

11
00:00:41,560 --> 00:00:43,960
Speaker 1: Yeah. Yeah, I was just thinking the other day about

12
00:00:43,960 --> 00:00:45,920
Speaker 1: the last time we were on talking about ambergris and

13
00:00:45,960 --> 00:00:47,280
Speaker 1: how weird that one was.

14
00:00:47,400 --> 00:00:51,680
Speaker 2: So yeah, yeah, yeah, delicious squidbeaks, because the weird thing

15
00:00:51,840 --> 00:00:54,800
Speaker 2: was that we figured out that you can eat ambergris

16
00:00:54,800 --> 00:00:55,680
Speaker 2: and many people have.

17
00:00:57,040 --> 00:01:02,360
Speaker 1: Why not? Why was one weird thingsing whale refuse and

18
00:01:02,520 --> 00:01:05,279
Speaker 1: turn it into something delicious makes perfect sense?

19
00:01:06,200 --> 00:01:08,640
Speaker 2: So would y'all like to talk about Savor and your

20
00:01:08,680 --> 00:01:12,840
Speaker 2: other projects? Yeah? Where else can people find your work

21
00:01:12,880 --> 00:01:13,560
Speaker 2: on the internet?

22
00:01:14,440 --> 00:01:18,520
Speaker 1: Well? Yeah, A Saver is a podcast about food history

23
00:01:18,560 --> 00:01:22,440
Speaker 1: and science and culture, and you can find it on

24
00:01:22,920 --> 00:01:27,760
Speaker 1: the iHeartRadio app, Apple Podcasts, or wherever you get your podcasts.

25
00:01:27,959 --> 00:01:31,040
Speaker 1: And I also do a short form science and history

26
00:01:31,080 --> 00:01:36,160
Speaker 1: show called brain Stuff. Annie does another stuff podcast called

27
00:01:36,319 --> 00:01:39,600
Speaker 1: Stuff Mom Never Told You, which is a feminist, intersectional

28
00:01:40,480 --> 00:01:42,280
Speaker 1: kind of kind of gig. Yeah.

29
00:01:42,360 --> 00:01:45,600
Speaker 3: Nice, Yeah, book topics.

30
00:01:45,720 --> 00:01:48,920
Speaker 1: Yeah. Yeah. We're also about to be on a panel

31
00:01:49,040 --> 00:01:52,760
Speaker 1: at PRX in Atlanta that is the Podcast Creator Summit.

32
00:01:53,080 --> 00:01:57,120
Speaker 1: It's happening July thirtieth through August first, And yeah, we're

33
00:01:57,160 --> 00:02:01,800
Speaker 1: on a panel on the thirtieth called Feeding the Culture

34
00:02:01,920 --> 00:02:04,760
Speaker 1: taligantlant As Food Stories with a couple of really excellent

35
00:02:04,960 --> 00:02:08,400
Speaker 1: co panelists and the event is free. There's a free

36
00:02:08,400 --> 00:02:12,560
Speaker 1: reception afterwards at Monday Night brewing. Come have some snacks

37
00:02:13,160 --> 00:02:14,239
Speaker 1: and listen to a great time.

38
00:02:14,480 --> 00:02:14,639
Speaker 2: Yeah.

39
00:02:14,720 --> 00:02:17,200
Speaker 1: Yeah, I'm terrified and excited com hang out.

40
00:02:18,080 --> 00:02:19,800
Speaker 3: That's generally how we operate.

41
00:02:19,880 --> 00:02:23,280
Speaker 2: But yeah, are you in the same boat as us that? Like,

42
00:02:23,760 --> 00:02:26,320
Speaker 2: I'm somebody who talks for a living, but I'm kind

43
00:02:26,320 --> 00:02:28,919
Speaker 2: of scared of doing live events because I'm not good

44
00:02:28,919 --> 00:02:33,760
Speaker 2: at talking extemporaneously without preparation, and also, like I stumble

45
00:02:33,800 --> 00:02:36,120
Speaker 2: over my words a lot, And that's why we rely

46
00:02:36,320 --> 00:02:39,800
Speaker 2: on our wonderful producer JJ to edit out the parts

47
00:02:39,800 --> 00:02:42,560
Speaker 2: where I say a sentence in a completely mangled way

48
00:02:42,600 --> 00:02:43,480
Speaker 2: and have to start over.

49
00:02:44,080 --> 00:02:45,919
Speaker 1: Yeah, thank you, yes, thank you JJ.

50
00:02:47,560 --> 00:02:49,960
Speaker 2: Well, as with the last time you were on the show.

51
00:02:49,960 --> 00:02:53,120
Speaker 2: Because y'all do such great work with food science and

52
00:02:53,120 --> 00:02:55,520
Speaker 2: food history on SAVER, I thought it would be a

53
00:02:55,520 --> 00:02:59,520
Speaker 2: good idea to talk about something food related on Stuff

54
00:02:59,560 --> 00:03:02,440
Speaker 2: to Blow Your And actually, if everything works out, y'all

55
00:03:02,480 --> 00:03:04,640
Speaker 2: are going to join me for two episodes of Stuff

56
00:03:04,680 --> 00:03:06,200
Speaker 2: to Blow Your Mind? Can I can I get you

57
00:03:06,280 --> 00:03:09,000
Speaker 2: on the on the record committing to that now? Oh wow?

58
00:03:09,120 --> 00:03:10,840
Speaker 3: You sure kind of boxing those in.

59
00:03:10,800 --> 00:03:14,520
Speaker 2: A corner, but so yeah, Tuesday and Thursday of this week,

60
00:03:14,520 --> 00:03:17,920
Speaker 2: we're going to do a part one and a part two, uh,

61
00:03:18,000 --> 00:03:21,760
Speaker 2: discussing the strange and spooky things that can happen to

62
00:03:22,000 --> 00:03:26,640
Speaker 2: leftovers and other foods during storage. I'm thinking of calling

63
00:03:26,680 --> 00:03:31,640
Speaker 2: this series food storage mad Science. And this idea was

64
00:03:31,720 --> 00:03:36,800
Speaker 2: inspired by a specific disturbing food memory I have that

65
00:03:36,920 --> 00:03:40,040
Speaker 2: still haunts me. Unfortunately I can't remember some of the

66
00:03:40,120 --> 00:03:42,560
Speaker 2: key details about it. But can I tell you a

67
00:03:43,120 --> 00:03:46,400
Speaker 2: campfire story about food and see if y'all have ever

68
00:03:46,440 --> 00:03:47,560
Speaker 2: had similar experiences?

69
00:03:47,760 --> 00:03:48,000
Speaker 1: Please?

70
00:03:48,080 --> 00:03:48,240
Speaker 2: Yeah?

71
00:03:48,280 --> 00:03:50,000
Speaker 1: Yeah, get out the flashlight. Let's make it spooky.

72
00:03:50,200 --> 00:03:54,480
Speaker 2: Okay woo. So once upon a time, I remember this

73
00:03:54,600 --> 00:03:57,240
Speaker 2: happened when Rachel and I were we're on a little vacation.

74
00:03:57,360 --> 00:03:59,839
Speaker 2: We were staying at a cabin in the mountains. So good.

75
00:04:00,320 --> 00:04:02,240
Speaker 2: Actually this is where the slashers happened. Yeah.

76
00:04:02,320 --> 00:04:04,240
Speaker 1: Yeah, and Adam in the woods love it.

77
00:04:04,480 --> 00:04:06,520
Speaker 2: But the other thing, the other horror here I don't

78
00:04:06,520 --> 00:04:09,480
Speaker 2: know if y'all can relate, is I'm the cook, the

79
00:04:09,520 --> 00:04:11,920
Speaker 2: main cook in our house, but I was not cooking

80
00:04:12,000 --> 00:04:16,400
Speaker 2: with my normal home equipment, and that always causes frustrations

81
00:04:16,400 --> 00:04:17,640
Speaker 2: for me. I like to be able to use my

82
00:04:17,680 --> 00:04:21,240
Speaker 2: own pans and utensils and stuff. But so you know,

83
00:04:21,279 --> 00:04:24,840
Speaker 2: I was using somebody else's equipment, and I made a

84
00:04:25,000 --> 00:04:30,239
Speaker 2: batch of my baked pasta. I usually do a baked penna.

85
00:04:30,440 --> 00:04:32,880
Speaker 2: I think this time it was fusili because I remember

86
00:04:32,920 --> 00:04:37,000
Speaker 2: the little corkscrew shapes when when the final horror was revealed.

87
00:04:37,920 --> 00:04:40,000
Speaker 2: But the way before I go on, do y'all do

88
00:04:40,080 --> 00:04:43,039
Speaker 2: have like a go to baked pasta dishneath it? Are

89
00:04:43,080 --> 00:04:44,400
Speaker 2: y'all baked pasta people or not?

90
00:04:45,880 --> 00:04:48,640
Speaker 3: I'm not generally a baked pasta person. I am a

91
00:04:48,680 --> 00:04:53,080
Speaker 3: pasta person. Yeah, but I do have a nostalgia for

92
00:04:54,839 --> 00:04:57,960
Speaker 3: a post Thanksgiving baked pasta. My mom used to make

93
00:04:58,360 --> 00:05:04,799
Speaker 3: turkey tetrazini, yes, which she would just use shredded turkey,

94
00:05:05,360 --> 00:05:07,719
Speaker 3: angel hair pasta and cuma mushroom soup. I know there's

95
00:05:07,720 --> 00:05:10,560
Speaker 3: ways you can kind of like gussie it up. Yeah,

96
00:05:10,800 --> 00:05:14,320
Speaker 3: that's felicious. We have done an episode on it over

97
00:05:14,360 --> 00:05:16,080
Speaker 3: on Savor, and it's one of those things that people

98
00:05:16,880 --> 00:05:19,320
Speaker 3: disagree about how to make it, which is pretty much

99
00:05:19,320 --> 00:05:24,160
Speaker 3: everything but that kind of simple savory dish. I have

100
00:05:24,279 --> 00:05:25,320
Speaker 3: really fond memories of.

101
00:05:25,720 --> 00:05:27,800
Speaker 1: Yeah, I'm too lazy to make a baked pasta like

102
00:05:27,880 --> 00:05:29,680
Speaker 1: pasta all day, but I'm not going to put it

103
00:05:29,680 --> 00:05:32,120
Speaker 1: in the oven, Like that's an extra step that's way

104
00:05:32,120 --> 00:05:32,520
Speaker 1: too much.

105
00:05:32,720 --> 00:05:37,280
Speaker 2: No going to a second location. No, No, Yeah, I

106
00:05:37,640 --> 00:05:41,080
Speaker 2: generally do a I do regular pasta more than baked pasta.

107
00:05:41,080 --> 00:05:42,919
Speaker 2: But when it's a baked pasta, I do like a

108
00:05:43,000 --> 00:05:47,880
Speaker 2: pinna and a tomato sauce with sausage, roasted mushrooms and spinach,

109
00:05:47,920 --> 00:05:50,120
Speaker 2: and then I bake that in a casserole with pecorina

110
00:05:50,240 --> 00:05:54,520
Speaker 2: romano and low moisture mozzarella. Mozzarella melted on top. It's

111
00:05:54,560 --> 00:05:56,480
Speaker 2: a jam. It's pretty good. It's sort of inspired by

112
00:05:57,240 --> 00:05:59,760
Speaker 2: I worked as a as a server in an Italian

113
00:06:00,040 --> 00:06:01,640
Speaker 2: stant when I was in college, and they had a

114
00:06:01,680 --> 00:06:04,080
Speaker 2: dish kind of like this, but like without spinach in it.

115
00:06:04,320 --> 00:06:06,440
Speaker 2: So I've modified it over the years, but that's what

116
00:06:06,480 --> 00:06:08,600
Speaker 2: I was doing, except this time I'm pretty sure it

117
00:06:08,640 --> 00:06:11,800
Speaker 2: was the fusille, not the pinny. Anyway, that's not really material.

118
00:06:11,839 --> 00:06:15,800
Speaker 2: But just wanted to talk baked pasta shop for a second. Yeah, Yeah,

119
00:06:15,960 --> 00:06:18,880
Speaker 2: So I made this batch of baked pasta, and the

120
00:06:18,880 --> 00:06:21,919
Speaker 2: story starts very normally. I baked it, we ate it

121
00:06:21,960 --> 00:06:24,880
Speaker 2: the first night, and after it cooled off, I covered

122
00:06:24,880 --> 00:06:27,360
Speaker 2: it up with aluminum foil and I put the leftovers

123
00:06:27,400 --> 00:06:30,560
Speaker 2: in the fridge. And then a day or two later,

124
00:06:30,600 --> 00:06:33,039
Speaker 2: I don't remember exactly when it was, I pulled the

125
00:06:33,080 --> 00:06:37,039
Speaker 2: leftovers out so we could eat some more, and to

126
00:06:37,240 --> 00:06:42,719
Speaker 2: my horror and disgust, I found the aluminum foil pitted

127
00:06:43,120 --> 00:06:48,000
Speaker 2: with tiny holes in places where the little pasta corkscrews

128
00:06:48,160 --> 00:06:52,800
Speaker 2: had been in contact with the foil. Now the holes

129
00:06:52,839 --> 00:06:57,039
Speaker 2: were alarming enough, because it almost looked like it had

130
00:06:57,080 --> 00:06:59,839
Speaker 2: that appearance I associate with food that has been nibbled

131
00:06:59,880 --> 00:07:02,560
Speaker 2: by like cockroaches or maybe mice, like a little kind

132
00:07:02,560 --> 00:07:05,320
Speaker 2: of nibbled on eaten by a pest. Look. But then

133
00:07:05,720 --> 00:07:08,840
Speaker 2: it got even worse because I when I peeled the

134
00:07:08,880 --> 00:07:12,920
Speaker 2: foil away on the pasta itself, there were these little

135
00:07:13,200 --> 00:07:17,520
Speaker 2: dots and puddles of residue where what it looked like

136
00:07:17,760 --> 00:07:23,040
Speaker 2: was that the aluminum foil had melted and left these blue,

137
00:07:23,080 --> 00:07:29,400
Speaker 2: gray green polka dots all over our food. Definitely not appetizing. No,

138
00:07:29,880 --> 00:07:32,200
Speaker 2: at the time, I had no idea what had happened,

139
00:07:32,600 --> 00:07:35,440
Speaker 2: even though it looked like a form of melting that

140
00:07:35,480 --> 00:07:38,520
Speaker 2: was obviously not possible. The melting point of aluminum foil

141
00:07:38,640 --> 00:07:41,040
Speaker 2: is it's very high. It's something like six hundred and

142
00:07:41,040 --> 00:07:44,000
Speaker 2: sixty degrees celsius or more than twelve hundred degrees fahrenheit.

143
00:07:44,280 --> 00:07:46,360
Speaker 2: That definitely is not what happened.

144
00:07:46,160 --> 00:07:48,760
Speaker 1: Certainly not in a fridge. I would be that you

145
00:07:48,760 --> 00:07:50,360
Speaker 1: would have greater problems.

146
00:07:51,080 --> 00:07:53,320
Speaker 3: You got a Ghostbuster esque issue.

147
00:07:54,760 --> 00:07:55,440
Speaker 2: Yeah, exactly.

148
00:07:55,640 --> 00:07:58,360
Speaker 1: Yeah, like I'm sorry, goser got into this penny.

149
00:07:58,600 --> 00:08:02,120
Speaker 2: Yeah, even the oven. If the castle had been that hot,

150
00:08:02,160 --> 00:08:04,440
Speaker 2: it would have been obvious for a number of reasons.

151
00:08:04,480 --> 00:08:07,400
Speaker 2: I think it'd probably be on fire. I haven't done

152
00:08:07,440 --> 00:08:10,960
Speaker 2: the ignition point of posita, I don't know, but there

153
00:08:10,960 --> 00:08:13,840
Speaker 2: would be no more moisture left in it, obviously, so

154
00:08:13,880 --> 00:08:17,000
Speaker 2: there's no way the foil was melting. It kind of

155
00:08:17,000 --> 00:08:18,840
Speaker 2: looked like it had been nibbled on in a way,

156
00:08:19,960 --> 00:08:23,160
Speaker 2: but that didn't make any sense because it was stored

157
00:08:23,160 --> 00:08:25,920
Speaker 2: inside the refrigerator. So I think at the time, I

158
00:08:26,000 --> 00:08:29,000
Speaker 2: just assumed this was some sort of weird chemical reaction,

159
00:08:29,200 --> 00:08:31,120
Speaker 2: but we were in a hurry. I didn't have time

160
00:08:31,120 --> 00:08:32,880
Speaker 2: to look into it or figure out if it was

161
00:08:32,880 --> 00:08:34,920
Speaker 2: safe to eat, so I just discarded it moved on,

162
00:08:35,960 --> 00:08:40,280
Speaker 2: and so I was curious what was happening here. And

163
00:08:40,679 --> 00:08:42,600
Speaker 2: that's the first thing I want to talk about in

164
00:08:42,640 --> 00:08:47,440
Speaker 2: our series of weird food storage reactions, because I looked

165
00:08:47,440 --> 00:08:50,720
Speaker 2: into this and I discovered that my experience here was

166
00:08:51,000 --> 00:08:54,560
Speaker 2: not unique. You can find posts on the Internet of

167
00:08:54,600 --> 00:08:59,200
Speaker 2: people reacting with curiosity and horror to the fact that

168
00:08:59,320 --> 00:09:05,280
Speaker 2: aluminum oil has apparently dissolved and turned into an aquamarine

169
00:09:05,400 --> 00:09:10,839
Speaker 2: gun metal stain on their food and the food. Interestingly enough,

170
00:09:11,000 --> 00:09:13,840
Speaker 2: in the vast majority of these cases, especially where you

171
00:09:13,840 --> 00:09:17,640
Speaker 2: can find pictures on the internet, is lasagna quite similar

172
00:09:17,640 --> 00:09:21,520
Speaker 2: to my baked penny. Okay, so I've got some illustrations

173
00:09:21,840 --> 00:09:23,840
Speaker 2: that I just found on Google Images for you all

174
00:09:23,840 --> 00:09:26,040
Speaker 2: to look at here in the outline. What do y'all

175
00:09:26,080 --> 00:09:27,160
Speaker 2: think you want to dig into that?

176
00:09:27,760 --> 00:09:31,680
Speaker 1: No? No, that's gnarly. I don't want no, unless you

177
00:09:31,720 --> 00:09:34,480
Speaker 1: have used a blue cheese. I don't want my lasagna

178
00:09:34,520 --> 00:09:37,040
Speaker 1: to be that color. And I'm not Actually I would

179
00:09:37,080 --> 00:09:39,560
Speaker 1: totally eat a blue cheese lasagna. I was about to no, no,

180
00:09:39,640 --> 00:09:43,600
Speaker 1: that sounds great, but so no, the answer is no,

181
00:09:43,720 --> 00:09:44,080
Speaker 1: thank you.

182
00:09:44,720 --> 00:09:48,440
Speaker 3: Well, I'm notoriously. I will eat around things. It's not great,

183
00:09:48,520 --> 00:09:48,760
Speaker 3: but I.

184
00:09:49,000 --> 00:09:49,640
Speaker 4: Would do it.

185
00:09:50,320 --> 00:09:53,080
Speaker 1: Oh yeah, stray cat mentality. Yeah, just like, oh the

186
00:09:53,120 --> 00:09:55,400
Speaker 1: food is there? Not going to waste the food. I

187
00:09:55,440 --> 00:09:57,439
Speaker 1: don't recommend it. It's not a great way to go.

188
00:09:57,679 --> 00:09:59,840
Speaker 2: And you know the mold like it's got the little

189
00:09:59,840 --> 00:10:03,160
Speaker 2: t that go inside right invisible.

190
00:10:03,320 --> 00:10:09,719
Speaker 3: Yeah, okay, I can get very creative.

191
00:10:11,000 --> 00:10:13,839
Speaker 2: Food daredevil over here. Okay, But so first question, have

192
00:10:13,920 --> 00:10:16,120
Speaker 2: y'all ever had this experience? Does this happen to you?

193
00:10:17,200 --> 00:10:18,400
Speaker 1: I've never seen this before.

194
00:10:18,720 --> 00:10:23,000
Speaker 3: Okay, I don't think I've ever I've had aluminum foil

195
00:10:23,080 --> 00:10:25,800
Speaker 3: get stuck to a dish like little bits of it

196
00:10:26,160 --> 00:10:27,840
Speaker 3: and just kind of ate around it. But I don't

197
00:10:27,840 --> 00:10:30,240
Speaker 3: think I've ever had this happen before.

198
00:10:30,559 --> 00:10:33,520
Speaker 1: This kind of melting situation, right, yeah.

199
00:10:33,480 --> 00:10:35,440
Speaker 2: Yeah, Okay, well then I'll just have to use my

200
00:10:35,480 --> 00:10:39,280
Speaker 2: experience as the reference point here. But rest assured, it's

201
00:10:39,360 --> 00:10:41,839
Speaker 2: not just me. This does happen to people all the time.

202
00:10:42,679 --> 00:10:44,960
Speaker 2: Often it freaks them out and they don't understand what

203
00:10:45,000 --> 00:10:48,000
Speaker 2: it is, much like me in this scenario. And the

204
00:10:48,080 --> 00:10:52,040
Speaker 2: question is what is causing this, what's actually happening. In

205
00:10:52,080 --> 00:10:55,640
Speaker 2: most cases, there seems to be a pretty clear answer,

206
00:10:56,240 --> 00:11:01,200
Speaker 2: and that answer is something called galvanic corrosion. In the

207
00:11:01,240 --> 00:11:03,559
Speaker 2: context of food, this has a cute name. It's often

208
00:11:03,600 --> 00:11:08,440
Speaker 2: called the lasagna cell. So in crude terms, this is

209
00:11:08,480 --> 00:11:13,520
Speaker 2: when the wrong combination of storage choices or cooking vessel

210
00:11:13,600 --> 00:11:17,680
Speaker 2: choices turns a tray of lasagna into a battery.

211
00:11:20,040 --> 00:11:22,600
Speaker 3: I feel like lasagna cell. You called it cute, but

212
00:11:22,640 --> 00:11:24,920
Speaker 3: I'd be nervous. This is a lasagna that's out to

213
00:11:24,920 --> 00:11:25,240
Speaker 3: get me.

214
00:11:26,000 --> 00:11:30,720
Speaker 2: Oh, sleeper cell like a storm or like a like

215
00:11:30,720 --> 00:11:31,960
Speaker 2: a cell of like spies.

216
00:11:32,040 --> 00:11:35,880
Speaker 1: And yeah, yeah, yeah, we are concerned by the way

217
00:11:35,920 --> 00:11:40,440
Speaker 1: that Annie is herself a sleeper cell. Oh, there's a

218
00:11:40,440 --> 00:11:43,520
Speaker 1: few words that she pronounces in British English.

219
00:11:43,720 --> 00:11:46,280
Speaker 2: Really, what happens when you look at the red queen?

220
00:11:47,760 --> 00:11:49,600
Speaker 3: Oh lord, I've never tried.

221
00:11:51,200 --> 00:11:55,720
Speaker 2: Getting on my solitaire deck. Uh. Okay, So we're gonna

222
00:11:55,760 --> 00:11:59,480
Speaker 2: be talking about galvanic corrosion, and I apologize in advance.

223
00:12:00,440 --> 00:12:03,280
Speaker 2: You know, electrochemistry is not my strong suit. But I

224
00:12:03,280 --> 00:12:05,760
Speaker 2: really did my homework here, so I worked hard to

225
00:12:05,760 --> 00:12:07,080
Speaker 2: make sure I'm getting all this right.

226
00:12:07,480 --> 00:12:11,160
Speaker 1: Yeah. Anytime people start talking about electrons, I'm like, oh,

227
00:12:11,240 --> 00:12:15,119
Speaker 1: so you mean a wizard. A wizard is doing something cool. Yeah,

228
00:12:15,240 --> 00:12:17,920
Speaker 1: but right now I think, yeah, I think we've got this.

229
00:12:18,240 --> 00:12:20,160
Speaker 2: I had the same experience. I was like, okay, I

230
00:12:20,200 --> 00:12:22,440
Speaker 2: really want to understand what happened to my food. I

231
00:12:22,480 --> 00:12:24,760
Speaker 2: start looking into it. I find a good answer, but

232
00:12:24,800 --> 00:12:27,000
Speaker 2: then I'm like, oh no, I'm gonna have to remember

233
00:12:27,040 --> 00:12:29,600
Speaker 2: again what all this stuff is and how batteries work.

234
00:12:29,679 --> 00:12:31,960
Speaker 2: But it's okay. I think I got a lock on

235
00:12:32,000 --> 00:12:32,319
Speaker 2: it now.

236
00:12:32,640 --> 00:12:32,720
Speaker 1: So.

237
00:12:32,920 --> 00:12:38,199
Speaker 2: Galvanic corrosion is also known as by metallic corrosion by

238
00:12:38,280 --> 00:12:42,040
Speaker 2: metallic as in two metals, and it happens when you've

239
00:12:42,080 --> 00:12:46,640
Speaker 2: got two different metals arranged in what's called a galvanic cell,

240
00:12:46,920 --> 00:12:50,360
Speaker 2: also known as a voltaic cell. These two things are

241
00:12:50,800 --> 00:12:54,000
Speaker 2: basically the same thing, but they're named after Luigi Galvani

242
00:12:54,360 --> 00:12:59,040
Speaker 2: and Alessandro Volta, respectively. These were two different Italian guys

243
00:12:59,080 --> 00:13:02,680
Speaker 2: who both set discovered principles in the late eighteenth century

244
00:13:02,960 --> 00:13:06,880
Speaker 2: that led to the development of the electric battery. So

245
00:13:07,080 --> 00:13:09,959
Speaker 2: a galvanic cell is a structure where you've got these

246
00:13:10,000 --> 00:13:13,959
Speaker 2: two different metals, for example, copper and zinc, and they're

247
00:13:14,040 --> 00:13:18,520
Speaker 2: electrically connected to each other, so imagine connected by a wire.

248
00:13:19,400 --> 00:13:23,120
Speaker 2: And then they are also both in contact with an

249
00:13:23,120 --> 00:13:29,120
Speaker 2: electrolyte solution. So an electrolyte is a substance that can

250
00:13:29,400 --> 00:13:33,000
Speaker 2: conduct electricity when dissolved in a fluid. For example, table

251
00:13:33,040 --> 00:13:37,040
Speaker 2: salt sodium chloride is an electrolyte. When you dissolve table

252
00:13:37,080 --> 00:13:40,559
Speaker 2: salt in a glass of water, the sodium chloride separates

253
00:13:40,640 --> 00:13:45,559
Speaker 2: into positively charged sodium ions and negatively charged chloride ions,

254
00:13:45,920 --> 00:13:50,280
Speaker 2: and then these ions can carry an electrical charge through

255
00:13:50,360 --> 00:13:53,400
Speaker 2: the water. If the salt water is placed between two

256
00:13:53,400 --> 00:13:58,000
Speaker 2: different electrical potentials for example, two differently charged pieces of metal,

257
00:13:58,720 --> 00:14:03,240
Speaker 2: so salt water can function as an electrolyte. Solution, the

258
00:14:03,280 --> 00:14:07,880
Speaker 2: galvanic cell is the basic idea that makes a battery work.

259
00:14:08,320 --> 00:14:12,040
Speaker 2: The simple version of this explanation is that inside a battery,

260
00:14:12,280 --> 00:14:15,480
Speaker 2: you're going to have two substances. One is called a cathode,

261
00:14:15,559 --> 00:14:19,680
Speaker 2: one's called an anode, and these will be electrically connected

262
00:14:19,680 --> 00:14:23,360
Speaker 2: to each other, so like wired together, and then also

263
00:14:23,600 --> 00:14:27,760
Speaker 2: both in contact with a shared electrolyte solution. Often in

264
00:14:27,760 --> 00:14:30,840
Speaker 2: a battery it's going to be a gel. In modern batteries,

265
00:14:31,640 --> 00:14:35,360
Speaker 2: the cathode and the anode undergo a chemical reaction called

266
00:14:35,400 --> 00:14:40,120
Speaker 2: a redox reaction, and that's short for reduction oxidation. The

267
00:14:40,160 --> 00:14:43,960
Speaker 2: anode goes through what's called oxidation, that's where electrons flow

268
00:14:44,040 --> 00:14:48,040
Speaker 2: away from the anode material, and the cathode undergoes reduction.

269
00:14:48,280 --> 00:14:51,720
Speaker 2: This is where electrons flow through the outside circuit into

270
00:14:51,800 --> 00:14:55,640
Speaker 2: the cathode, and then you also have ions, which are

271
00:14:55,640 --> 00:14:59,960
Speaker 2: a little charged atoms or molecules, flowing through the electrolyte

272
00:15:00,160 --> 00:15:04,760
Speaker 2: solution to complete the circuit. This of course creates electrical

273
00:15:04,880 --> 00:15:08,680
Speaker 2: flow electrical current, which is useful in powering whatever you've

274
00:15:08,720 --> 00:15:11,240
Speaker 2: got included in the circuit. This is how batteries provide

275
00:15:11,280 --> 00:15:14,520
Speaker 2: electricity to things, usually by putting a number of these

276
00:15:14,520 --> 00:15:18,160
Speaker 2: cells in series to create more voltage. And so here's

277
00:15:18,160 --> 00:15:21,600
Speaker 2: where we get to the corrosion part. As this redox

278
00:15:21,640 --> 00:15:26,680
Speaker 2: reaction goes on over time, the material of the anode

279
00:15:26,880 --> 00:15:32,680
Speaker 2: actually physically degrades and loses mass because electrons are flowing

280
00:15:32,720 --> 00:15:38,520
Speaker 2: away from the anode. Leftover positively charged ions dissolve out

281
00:15:38,520 --> 00:15:41,880
Speaker 2: of the mass of the anode and into the electrolyte solution.

282
00:15:42,720 --> 00:15:44,560
Speaker 2: And when this happens, in a lot of cases, you

283
00:15:44,560 --> 00:15:47,480
Speaker 2: can see by looking at it that the anode is

284
00:15:48,000 --> 00:15:50,960
Speaker 2: losing its chemical and physical integrity. It just sort of

285
00:15:51,240 --> 00:15:55,520
Speaker 2: bleeds out into the middle. This is not a perfect analogy,

286
00:15:55,640 --> 00:15:59,120
Speaker 2: but you could look at this physical degradation of the

287
00:15:59,560 --> 00:16:03,120
Speaker 2: substance of the anode as the fuel that is spent

288
00:16:03,400 --> 00:16:06,200
Speaker 2: to power the circuit, kind of like how wood is

289
00:16:06,280 --> 00:16:10,200
Speaker 2: burned in order to power the oxidation reaction that is

290
00:16:10,320 --> 00:16:14,280
Speaker 2: a fire. This degradation of the anode, when it happens

291
00:16:14,360 --> 00:16:18,920
Speaker 2: unintentionally between two metals in contact with an electrolyte, that

292
00:16:19,200 --> 00:16:23,520
Speaker 2: is what we call galvanic corrosion. There are a lot

293
00:16:23,560 --> 00:16:26,320
Speaker 2: of common examples of galvanic corrosion in the world that

294
00:16:26,440 --> 00:16:29,880
Speaker 2: don't have anything to do with food. Galvanic corrosion happens

295
00:16:29,920 --> 00:16:34,520
Speaker 2: to like screws and other fasteners holding metal in place,

296
00:16:34,560 --> 00:16:37,000
Speaker 2: so you can think of like steel screws on an

297
00:16:37,000 --> 00:16:39,920
Speaker 2: aluminum base. Especially. It seems like a lot of the

298
00:16:39,960 --> 00:16:44,920
Speaker 2: examples happen in the vicinity of the sea, on seaside buildings,

299
00:16:45,000 --> 00:16:49,840
Speaker 2: on ships and boats. I know salt does not evaporate

300
00:16:49,920 --> 00:16:52,240
Speaker 2: with water when water evaporates, but it can be like

301
00:16:52,280 --> 00:16:55,120
Speaker 2: carried through the air in these little droplets as sea spray.

302
00:16:55,480 --> 00:16:58,120
Speaker 2: So stuff that's next to the ocean, or even especially

303
00:16:58,160 --> 00:17:00,840
Speaker 2: sitting in the ocean, but next to it, also it

304
00:17:00,840 --> 00:17:04,320
Speaker 2: gets the sea spray salty moisture getting all over it

305
00:17:04,400 --> 00:17:09,280
Speaker 2: and getting in between bimetallic components, and this will end

306
00:17:09,359 --> 00:17:13,240
Speaker 2: up dissolving the less noble of the two metals over time.

307
00:17:22,880 --> 00:17:25,480
Speaker 2: There are other examples too. I think I'm one able

308
00:17:25,520 --> 00:17:27,800
Speaker 2: to find really good specific examples of this, but I

309
00:17:27,800 --> 00:17:31,440
Speaker 2: think galvanic corrosion can sometimes happen to jewelry if there

310
00:17:31,480 --> 00:17:34,840
Speaker 2: are two different metals and enough sweat or if you

311
00:17:34,960 --> 00:17:38,200
Speaker 2: like wear the jewelry while bathing or swimming, you can

312
00:17:38,280 --> 00:17:41,240
Speaker 2: end up with a kind of electrolyte water in between them.

313
00:17:41,280 --> 00:17:45,399
Speaker 2: You know, salty water, sweat and then maybe if it

314
00:17:45,480 --> 00:17:48,359
Speaker 2: has i don't know, gold and nickel or you know,

315
00:17:48,560 --> 00:17:52,080
Speaker 2: two different kinds of metals on it, something can start

316
00:17:52,119 --> 00:17:55,320
Speaker 2: corroding the less noble of the two metals in the jewelry.

317
00:17:55,960 --> 00:17:59,000
Speaker 2: And then there are also like really interesting historical anecdotes

318
00:17:59,040 --> 00:18:03,520
Speaker 2: where they were like consequential cases of galvanic corrosion. Any

319
00:18:03,680 --> 00:18:04,880
Speaker 2: didn't you dig up one of these?

320
00:18:05,680 --> 00:18:07,679
Speaker 3: I did, and I was very, very shocked by it

321
00:18:07,720 --> 00:18:11,640
Speaker 3: because I was specifically looking for food examples, but I

322
00:18:11,760 --> 00:18:16,320
Speaker 3: uncovered something I did not know, So yes, non food wise,

323
00:18:16,359 --> 00:18:18,960
Speaker 3: there is a really interesting history and a long history

324
00:18:18,960 --> 00:18:23,439
Speaker 3: of scientists and engineers trying to combat galvanic corrosion when

325
00:18:23,480 --> 00:18:28,120
Speaker 3: it comes to naval ships and even the Statue of Liberty.

326
00:18:28,720 --> 00:18:32,040
Speaker 3: I learned so much about how to restore the Statue

327
00:18:32,040 --> 00:18:35,520
Speaker 3: of Liberty, but I'm going to condense it, Okay. Beginning

328
00:18:35,560 --> 00:18:38,240
Speaker 3: in the seventeen hundreds, ships in the British Royal Navy

329
00:18:38,359 --> 00:18:42,040
Speaker 3: started displaying signs of corrosion in the iron nails holding

330
00:18:42,040 --> 00:18:47,040
Speaker 3: the ships together. Alarmed officials launched an investigation, and they

331
00:18:47,040 --> 00:18:50,080
Speaker 3: did all these experiments, and they realized that it had

332
00:18:50,119 --> 00:18:52,960
Speaker 3: something to do with the interaction of the copper sheets

333
00:18:53,400 --> 00:18:56,080
Speaker 3: inserted in the ships below the waterline of the vessel

334
00:18:56,359 --> 00:18:58,679
Speaker 3: and the iron nails, causing the sheets of copper to

335
00:18:58,760 --> 00:19:03,800
Speaker 3: detach from the wooden holes. Investigation revealed that while some

336
00:19:03,840 --> 00:19:08,600
Speaker 3: of the nails remained intact, others had almost completely dissolved

337
00:19:08,600 --> 00:19:13,080
Speaker 3: into this kind of paste. Yeah, the intact nails still

338
00:19:13,119 --> 00:19:15,760
Speaker 3: had a layer of insulation between the iron and copper,

339
00:19:15,760 --> 00:19:19,719
Speaker 3: which apparently accidentally was left behind during construction. Like they

340
00:19:19,760 --> 00:19:22,560
Speaker 3: sure should have taken the insulation off, but they didn't.

341
00:19:23,640 --> 00:19:28,000
Speaker 3: But this discovery kickstarted even further experiments with different materials

342
00:19:28,000 --> 00:19:30,960
Speaker 3: and coatings and how they reacted when exposed to salt water.

343
00:19:31,920 --> 00:19:35,680
Speaker 3: The British Royal Navy arrived at using a copper zinc alloy,

344
00:19:36,920 --> 00:19:42,000
Speaker 3: but then okay, jumping ahead. In the nineteen eighties, maintenance

345
00:19:42,000 --> 00:19:44,919
Speaker 3: workers realized that the Statue of Liberty had been affected

346
00:19:45,359 --> 00:19:50,440
Speaker 3: by galvanic corrosion. The outer copper layers were separating from

347
00:19:50,480 --> 00:19:54,639
Speaker 3: the internal cast iron structure. When the Statue of Liberty

348
00:19:54,680 --> 00:19:57,400
Speaker 3: was originally constructed in eighteen eighty six, there was this

349
00:19:57,720 --> 00:20:01,959
Speaker 3: thin layer of shelleck between iron and copper, and it

350
00:20:02,000 --> 00:20:05,560
Speaker 3: acted as an insulation. Over the years of exposure, to

351
00:20:05,600 --> 00:20:09,280
Speaker 3: the salt watery atmosphere of Liberty Island and rainfall leaking

352
00:20:09,359 --> 00:20:13,000
Speaker 3: down from the torch. The sillac broke down, eliminating this

353
00:20:13,080 --> 00:20:15,639
Speaker 3: layer of insulation, and I apologies I always struggle to

354
00:20:15,640 --> 00:20:20,240
Speaker 3: pronounce silac. The two metals reacted and the iron started

355
00:20:20,280 --> 00:20:23,399
Speaker 3: to rust. To stop this process, the cast iron was

356
00:20:23,440 --> 00:20:27,199
Speaker 3: replaced with stainless steel, which is resistant to corrosion, and

357
00:20:27,240 --> 00:20:31,919
Speaker 3: the sillac was replaced with PTFE or tef one. It

358
00:20:31,960 --> 00:20:35,879
Speaker 3: was a pretty extensive restoration. Oh that's what I'll say.

359
00:20:36,240 --> 00:20:38,280
Speaker 2: I apologize if you don't know the answer here, But

360
00:20:38,560 --> 00:20:42,640
Speaker 2: what was the predicted failure state? Like if they hadn't intervened,

361
00:20:42,680 --> 00:20:44,879
Speaker 2: what would have happened? Does the statue of Liberty like

362
00:20:45,240 --> 00:20:47,520
Speaker 2: collapse or does like one part of it come off

363
00:20:47,520 --> 00:20:48,320
Speaker 2: with the other? Yeah?

364
00:20:48,400 --> 00:20:50,120
Speaker 1: Does like her skin just sort of peel off?

365
00:20:51,080 --> 00:20:51,439
Speaker 2: Yeah?

366
00:20:51,440 --> 00:20:55,800
Speaker 3: So from what I read, it was not a structural issue,

367
00:20:56,000 --> 00:20:57,800
Speaker 3: like it was not going to be a danger, but

368
00:20:57,840 --> 00:21:01,680
Speaker 3: it just didn't look great. People were worried about the arms,

369
00:21:01,720 --> 00:21:06,440
Speaker 3: specifically holding up the torch, but and they did try

370
00:21:06,480 --> 00:21:09,800
Speaker 3: a lot of interesting experiments to fix that and make

371
00:21:09,840 --> 00:21:12,800
Speaker 3: the torch a little fencier, like it might actually glow

372
00:21:12,840 --> 00:21:17,280
Speaker 3: at night. But from what I understand, it was more

373
00:21:17,320 --> 00:21:19,400
Speaker 3: of a it doesn't.

374
00:21:19,119 --> 00:21:22,560
Speaker 2: Look very good issue, Okay, But in the case of

375
00:21:22,600 --> 00:21:25,280
Speaker 2: like the ships and stuff, this actually was a serious

376
00:21:25,280 --> 00:21:29,080
Speaker 2: structural issue based on galvanic corrosion, right it.

377
00:21:29,280 --> 00:21:32,240
Speaker 3: Was, and that they put those copper sheets in there

378
00:21:32,760 --> 00:21:36,679
Speaker 3: specifically to combat things that was damaging the wood, like

379
00:21:36,760 --> 00:21:41,160
Speaker 3: these wood boring worms, I think, and just wear and tear.

380
00:21:41,240 --> 00:21:44,080
Speaker 3: So it was sort of a new issue. They weren't

381
00:21:44,119 --> 00:21:47,040
Speaker 3: They weren't sure why it was happening. At first. Those

382
00:21:47,080 --> 00:21:50,359
Speaker 3: copper sheets made those ships go so much better, like faster,

383
00:21:50,560 --> 00:21:55,399
Speaker 3: all of that. But ones, yeah, if your whole is

384
00:21:55,480 --> 00:22:00,240
Speaker 3: falling apart, that's not great. Yeahs are coming out.

385
00:22:00,359 --> 00:22:02,480
Speaker 1: Yeah, I don't want my nails to be paste in

386
00:22:03,400 --> 00:22:06,040
Speaker 1: my ship. That's not a good place for that.

387
00:22:07,240 --> 00:22:10,720
Speaker 2: So in a lot of these unintended cases of galvanic corrosion,

388
00:22:11,680 --> 00:22:16,560
Speaker 2: we're dealing with like natural environmental salt water salt spray

389
00:22:17,080 --> 00:22:19,920
Speaker 2: as the main electrolyte, but it can be all kinds

390
00:22:19,960 --> 00:22:25,480
Speaker 2: of things. Lots of natural, common wet organic substances have

391
00:22:25,840 --> 00:22:29,359
Speaker 2: just the right physical properties to be the electrolyte in

392
00:22:29,440 --> 00:22:32,879
Speaker 2: a galvanic cell. In fact, going back to Luigi Galvani,

393
00:22:32,960 --> 00:22:37,399
Speaker 2: one of Galvani's revolutionary experiments in the eighteenth century was

394
00:22:37,760 --> 00:22:42,400
Speaker 2: showing that he could make a severed frog's leg twitch

395
00:22:42,680 --> 00:22:47,199
Speaker 2: with electrical stimulation, which was only possible because animal body

396
00:22:47,240 --> 00:22:51,280
Speaker 2: parts like a frog's leg, which is food, you know.

397
00:22:52,040 --> 00:22:53,040
Speaker 1: Oh yeah, that's tasty.

398
00:22:54,080 --> 00:22:57,760
Speaker 2: A frog's leg has moisture and ions like salts that

399
00:22:57,920 --> 00:23:03,159
Speaker 2: can conduct electricity internal. Another example of a natural, wet,

400
00:23:03,280 --> 00:23:07,000
Speaker 2: organic substance that works as a perfectly good electrolyte for

401
00:23:07,040 --> 00:23:10,560
Speaker 2: one of these cells is a potato battery. Y'all made

402
00:23:10,560 --> 00:23:16,320
Speaker 2: these in school? Yeah, oh yeah, and you play Portal two, Yes, exactly, yeah,

403
00:23:16,440 --> 00:23:20,680
Speaker 2: so glad ass yeah, which by the end of this episode,

404
00:23:20,720 --> 00:23:23,200
Speaker 2: I'm definitely thinking of like a Portal three with clad

405
00:23:23,240 --> 00:23:28,160
Speaker 2: oss as a lasagna, which I think that's got legs.

406
00:23:27,119 --> 00:23:27,600
Speaker 4: It does.

407
00:23:29,240 --> 00:23:32,679
Speaker 2: So in a potato battery, you stick a like a

408
00:23:32,720 --> 00:23:37,000
Speaker 2: copper penny and a zinc coated screw into opposite sides

409
00:23:37,000 --> 00:23:40,680
Speaker 2: of a potato, and then you wire them together, and

410
00:23:40,760 --> 00:23:45,399
Speaker 2: the wet ion rich interior of the potato facilitates the

411
00:23:45,440 --> 00:23:48,639
Speaker 2: flow of electrical current, so you can power something like

412
00:23:48,680 --> 00:23:51,080
Speaker 2: a like a little led, you know, wired between the

413
00:23:51,080 --> 00:23:53,960
Speaker 2: two metal pieces, though you might need more than one

414
00:23:54,000 --> 00:23:56,280
Speaker 2: potato and series to power an led because you know,

415
00:23:56,359 --> 00:23:58,320
Speaker 2: potato battery doesn't put out a lot, but you can

416
00:23:58,359 --> 00:24:01,520
Speaker 2: get a little bit of flow. In the case of

417
00:24:01,560 --> 00:24:05,879
Speaker 2: a potato battery, the anode that is sacrificed that degrades

418
00:24:06,040 --> 00:24:09,320
Speaker 2: in this redox reaction is the zinc on the screw.

419
00:24:09,480 --> 00:24:12,960
Speaker 2: It breaks down over time due to galvanic corrosion to

420
00:24:13,119 --> 00:24:16,560
Speaker 2: supply the electrical current to the circuit. So this brings

421
00:24:16,640 --> 00:24:20,280
Speaker 2: us back to the lasagna cell like a frog's leg

422
00:24:20,560 --> 00:24:23,800
Speaker 2: or the inside of a potato. A tray of baked

423
00:24:23,840 --> 00:24:27,720
Speaker 2: pasta like a lasagna, is usually going to be a wet,

424
00:24:28,080 --> 00:24:32,760
Speaker 2: salty mass which will facilitate the flow of electrons if

425
00:24:32,800 --> 00:24:37,120
Speaker 2: it's positioned as the electrolyte in a galvanic cell. And

426
00:24:37,200 --> 00:24:41,080
Speaker 2: it is actually quite easy to turn a baked pasta

427
00:24:41,080 --> 00:24:44,080
Speaker 2: dish into a galvanic cell. All you need to do

428
00:24:44,320 --> 00:24:49,119
Speaker 2: is have two different metals surrounding and touching the lasagna,

429
00:24:49,800 --> 00:24:53,479
Speaker 2: for example, a steel pan covered with a bunch of

430
00:24:53,600 --> 00:24:57,920
Speaker 2: aluminum foil. And this makes a lot of sense. Why

431
00:24:58,000 --> 00:25:00,560
Speaker 2: is this never happened to me? At home? Home? If

432
00:25:00,600 --> 00:25:03,159
Speaker 2: I make a baked pasta. I'm always baking in like

433
00:25:03,200 --> 00:25:07,280
Speaker 2: an you know, glass or earthenware dish. I think this time,

434
00:25:07,320 --> 00:25:09,480
Speaker 2: I don't remember exactly, but I think I may have

435
00:25:09,600 --> 00:25:13,840
Speaker 2: been baking in like a steel or metal tray of

436
00:25:13,880 --> 00:25:14,440
Speaker 2: some kind.

437
00:25:15,000 --> 00:25:18,000
Speaker 1: A lot of less expensive cookware is going to be

438
00:25:18,040 --> 00:25:23,159
Speaker 1: made of a reactive material like steel or or aluminium.

439
00:25:23,240 --> 00:25:25,760
Speaker 1: But I think I think you got steel in this case.

440
00:25:27,320 --> 00:25:31,560
Speaker 2: Possibly it could be. I'm not one hundred percent on this,

441
00:25:31,600 --> 00:25:33,919
Speaker 2: but I think it could still be possible to have

442
00:25:33,960 --> 00:25:37,359
Speaker 2: this with aluminum foil and an aluminum pan if there's like,

443
00:25:37,480 --> 00:25:40,600
Speaker 2: you know, slight differences in the aluminum there. I'm not

444
00:25:40,640 --> 00:25:42,480
Speaker 2: sure about that, but I do think it's possible.

445
00:25:42,920 --> 00:25:46,760
Speaker 1: Generally speaking, aluminium pans are made not with totally pure aluminum,

446
00:25:46,880 --> 00:25:47,840
Speaker 1: so yeah, sure.

447
00:25:48,480 --> 00:25:50,679
Speaker 2: Anyway, So just think of the example of a steel

448
00:25:50,720 --> 00:25:53,920
Speaker 2: pan with baked pasta and it covered in aluminum foil.

449
00:25:54,119 --> 00:25:58,000
Speaker 2: When you do this, the steel functions as the cathode

450
00:25:58,359 --> 00:26:01,560
Speaker 2: and the aluminum is the an, meaning the aluminium is

451
00:26:01,600 --> 00:26:04,320
Speaker 2: the metal that's going to break down into grade. You

452
00:26:04,440 --> 00:26:09,840
Speaker 2: are powering electron flow through this pasta battery and in

453
00:26:09,880 --> 00:26:14,840
Speaker 2: the process dissolving your aluminium into the wet lasagna below,

454
00:26:15,240 --> 00:26:18,920
Speaker 2: creating a disgusting mass, a kind of melt movie slime

455
00:26:19,359 --> 00:26:23,960
Speaker 2: of aluminium ions piling up on the food. And these ions,

456
00:26:24,040 --> 00:26:25,840
Speaker 2: I think that there could be all different kinds of

457
00:26:26,200 --> 00:26:29,440
Speaker 2: aluminum ion or aluminium salt species. I think you get

458
00:26:29,560 --> 00:26:33,400
Speaker 2: a lot of aluminium hydroxide, probably which is from combining

459
00:26:33,480 --> 00:26:36,720
Speaker 2: aluminum combining with water. I think this is probably the

460
00:26:36,720 --> 00:26:39,440
Speaker 2: bulk of the slime. You might also get like aluminium

461
00:26:39,520 --> 00:26:44,240
Speaker 2: chloride chloride from combining with salt in an acidic tomato sauce.

462
00:26:44,680 --> 00:26:47,919
Speaker 2: So I think it is very likely that this is

463
00:26:47,960 --> 00:26:50,879
Speaker 2: what happened to my baked pasta. I made a nasty

464
00:26:51,320 --> 00:26:55,639
Speaker 2: melt movie food battery in my fridge. But I do

465
00:26:55,680 --> 00:26:57,919
Speaker 2: want to add an important caveat, especially because in this

466
00:26:58,080 --> 00:27:02,040
Speaker 2: series of episodes we're talking about mostly about food storage,

467
00:27:02,240 --> 00:27:05,840
Speaker 2: like the storage of cold leftovers. For this to work,

468
00:27:06,000 --> 00:27:09,199
Speaker 2: it didn't need to happen in my fridge or in

469
00:27:09,240 --> 00:27:12,640
Speaker 2: cold storage. It just happened there because that is where

470
00:27:12,640 --> 00:27:16,000
Speaker 2: I covered the pasta with aluminum foil. In fact, I

471
00:27:16,040 --> 00:27:20,040
Speaker 2: am almost certain this would have happened even faster if

472
00:27:20,080 --> 00:27:23,400
Speaker 2: I had covered the steel pan with foil and had

473
00:27:23,400 --> 00:27:26,119
Speaker 2: the foil touching the pasta while it was baking in

474
00:27:26,160 --> 00:27:31,720
Speaker 2: the oven. Because general adage in chemistry, most things happen

475
00:27:31,840 --> 00:27:36,040
Speaker 2: faster when it's hot. This is also true of galvanic corrosion.

476
00:27:36,640 --> 00:27:39,439
Speaker 2: Though hot or cold, the cell still exists and it

477
00:27:39,480 --> 00:27:43,680
Speaker 2: will eventually eat the aluminum either way. Sounds so menacing,

478
00:27:46,000 --> 00:27:48,760
Speaker 2: But Annie, you turned up something interesting, which was that

479
00:27:49,520 --> 00:27:53,240
Speaker 2: there are examples of this happening, like specifically in hot conditions.

480
00:27:53,480 --> 00:27:55,359
Speaker 2: I mean, I think a lot of the lasagna examples

481
00:27:55,400 --> 00:27:58,320
Speaker 2: people talk about are while it's baking in hot conditions,

482
00:27:58,320 --> 00:28:00,600
Speaker 2: but it also happens in like barbecues scenarios.

483
00:28:00,720 --> 00:28:04,800
Speaker 3: Right, Yes, And this is a fun opportunity to use

484
00:28:05,600 --> 00:28:10,760
Speaker 3: very intense terminology when it comes to barbecue. But another

485
00:28:10,840 --> 00:28:14,280
Speaker 3: food instance where galvanic corrosion of food can occur is

486
00:28:14,400 --> 00:28:19,280
Speaker 3: in barbecue when pitmasters use a technique called the Texas crutch.

487
00:28:19,800 --> 00:28:21,040
Speaker 2: Oh yeah, oh yeah.

488
00:28:21,600 --> 00:28:25,160
Speaker 3: This technique entails wrapping the meat in question, usually beef

489
00:28:25,160 --> 00:28:29,000
Speaker 3: brisket or pork shoulder, in aluminum foil about halfway through

490
00:28:29,040 --> 00:28:31,520
Speaker 3: the cook time to prevent what is called the stall

491
00:28:32,000 --> 00:28:34,359
Speaker 3: are when the cooking of the meat is halted by

492
00:28:34,600 --> 00:28:38,080
Speaker 3: the evaporation released as it cooks, which cools the meat

493
00:28:38,160 --> 00:28:41,360
Speaker 3: and stalls the cook time, which in this case is

494
00:28:41,360 --> 00:28:45,120
Speaker 3: not something you want. The aluminum traps all of that

495
00:28:45,240 --> 00:28:49,200
Speaker 3: moisture and ideally the drippings to be reabsorbed later while

496
00:28:49,240 --> 00:28:53,760
Speaker 3: also keeping the temperature. Even if a steel pan is used,

497
00:28:54,160 --> 00:28:57,240
Speaker 3: and especially if the marinade contains any tomatoes or vinegar,

498
00:28:57,760 --> 00:29:01,320
Speaker 3: this process could lead to holes in the aluminum foil

499
00:29:01,680 --> 00:29:04,280
Speaker 3: and a loss of those precious, precious barbecue juices.

500
00:29:05,640 --> 00:29:10,640
Speaker 2: Yeah, so I'm familiar with using a crutch like method myself.

501
00:29:10,880 --> 00:29:13,400
Speaker 2: One tip that I've picked up I don't remember where

502
00:29:13,440 --> 00:29:16,440
Speaker 2: I first encountered this is wrapping it in butcher paper

503
00:29:16,520 --> 00:29:19,680
Speaker 2: instead of foil, and so that helps trap some of

504
00:29:19,720 --> 00:29:23,600
Speaker 2: the heat and moisture. But yeah, it just seems to

505
00:29:23,600 --> 00:29:25,800
Speaker 2: come out nicer than when you wrap it in foil.

506
00:29:25,880 --> 00:29:28,120
Speaker 2: I don't know. The exterior seems a little nicer for

507
00:29:28,160 --> 00:29:31,200
Speaker 2: some reason. I'm not sure exactly why that is. I've

508
00:29:31,280 --> 00:29:35,120
Speaker 2: never noticed galvanic corrosion happening to aluminum foil in a

509
00:29:35,120 --> 00:29:38,720
Speaker 2: barbecue scenario, but I absolutely understand that it could, and

510
00:29:39,960 --> 00:29:43,120
Speaker 2: they were mentioning this in funny shout out. I found

511
00:29:43,120 --> 00:29:46,640
Speaker 2: it amusing that, like the most comprehensive article I have

512
00:29:46,760 --> 00:29:50,760
Speaker 2: found about galvanic corrosion in food preparation is not like

513
00:29:50,800 --> 00:29:52,880
Speaker 2: in a food science journal or something, but it's on

514
00:29:53,000 --> 00:29:57,480
Speaker 2: this barbecue head website called Amazingribs dot com, which, to

515
00:29:57,520 --> 00:29:59,160
Speaker 2: be fair, the site looks pretty solid.

516
00:30:00,080 --> 00:30:02,680
Speaker 1: I use them as a reference all the time on Clair.

517
00:30:03,040 --> 00:30:04,120
Speaker 1: They do great work.

518
00:30:04,200 --> 00:30:08,320
Speaker 2: Yeah, yeah, thumbs up from what I can tell. Yeah,

519
00:30:08,360 --> 00:30:12,200
Speaker 2: but yeah, so they say that like if there's the

520
00:30:12,240 --> 00:30:14,440
Speaker 2: wrong kind of contact or what you're talking about, like

521
00:30:14,440 --> 00:30:17,200
Speaker 2: a steel pan and the wrong kind of juices or

522
00:30:18,000 --> 00:30:21,240
Speaker 2: you know, a salty or acidic marinad or maybe I

523
00:30:21,240 --> 00:30:23,400
Speaker 2: think there could also be issues with just like aluminum

524
00:30:23,400 --> 00:30:26,360
Speaker 2: foil touching the grill grates. If there's you know, the

525
00:30:26,400 --> 00:30:30,200
Speaker 2: wrong configuration, you can sometimes get like pitting or corrosion

526
00:30:30,240 --> 00:30:32,080
Speaker 2: of the aluminum foil around the meat.

527
00:30:32,440 --> 00:30:35,360
Speaker 3: Yes, and if you want more details, they've got them.

528
00:30:36,080 --> 00:30:37,920
Speaker 3: They are very serious about barbecue.

529
00:30:37,960 --> 00:30:43,160
Speaker 1: A lot of people are oh yeah, yes, yes, we

530
00:30:44,120 --> 00:30:46,440
Speaker 1: just did an episode about Memphis style barbecue. It's our

531
00:30:46,440 --> 00:30:51,480
Speaker 1: first like foray into talking about regional barbecue without having

532
00:30:51,560 --> 00:30:54,640
Speaker 1: gone to the place and interviewed humans involved with it,

533
00:30:55,200 --> 00:30:56,120
Speaker 1: and we were.

534
00:30:57,920 --> 00:31:01,560
Speaker 2: Anxious some cautions involved yeah.

535
00:31:01,600 --> 00:31:03,120
Speaker 3: Oh, yes, people take.

536
00:31:03,000 --> 00:31:04,360
Speaker 2: Barbecue traditions seriously.

537
00:31:04,560 --> 00:31:04,880
Speaker 3: They do.

538
00:31:05,160 --> 00:31:10,320
Speaker 1: We just wanted to be respectful and as correct as possible. Yeah,

539
00:31:10,400 --> 00:31:13,120
Speaker 1: we did our best. We did our best.

540
00:31:13,200 --> 00:31:14,120
Speaker 2: I'm sure we all did great.

541
00:31:14,480 --> 00:31:15,120
Speaker 1: I hope so.

542
00:31:25,760 --> 00:31:26,040
Speaker 2: Well.

543
00:31:26,280 --> 00:31:29,000
Speaker 3: Something else I wanted to bring up here. I've never

544
00:31:29,040 --> 00:31:33,240
Speaker 3: heard of this, but there is something called oral galvanism.

545
00:31:33,280 --> 00:31:37,160
Speaker 3: I am not a dentist, but briefly, this refers to

546
00:31:37,200 --> 00:31:41,080
Speaker 3: a situation where the human mouth produces electric currents due

547
00:31:41,120 --> 00:31:44,240
Speaker 3: to a variety of chemical factors and interactions between the

548
00:31:44,320 --> 00:31:47,720
Speaker 3: dental materials used for things like crowns, fillings, or braces

549
00:31:48,160 --> 00:31:51,080
Speaker 3: and how they interact with saliva and certain types of food.

550
00:31:51,840 --> 00:31:54,680
Speaker 3: And this can lead to the accelerated breakdown of these

551
00:31:54,760 --> 00:31:56,959
Speaker 3: dental materials, and dentists are still looking into this.

552
00:31:57,000 --> 00:32:00,720
Speaker 2: By the way, this is interesting. I look into it. Yeah,

553
00:32:00,760 --> 00:32:04,640
Speaker 2: so you can essentially do the lasagna cell type thing,

554
00:32:04,680 --> 00:32:08,080
Speaker 2: but in your mouth, with your wet mouth, the saliva,

555
00:32:08,320 --> 00:32:10,680
Speaker 2: the flesh, the tongue and all that, instead of the

556
00:32:10,680 --> 00:32:13,680
Speaker 2: baked pasta or the potato and potato battery. Yeah, you

557
00:32:13,720 --> 00:32:16,640
Speaker 2: can create a flow of electric current in the mouth.

558
00:32:17,040 --> 00:32:19,120
Speaker 2: And I came across a really good and I thought

559
00:32:19,200 --> 00:32:23,719
Speaker 2: kind of funny anecdote from history about oral galvanism. This

560
00:32:23,760 --> 00:32:26,520
Speaker 2: doesn't have to do with corrosion. This is just about

561
00:32:26,520 --> 00:32:29,680
Speaker 2: the flow of electricity in the mouth, and the core

562
00:32:29,760 --> 00:32:31,960
Speaker 2: takeaway is that it is not hard at all to

563
00:32:32,120 --> 00:32:35,720
Speaker 2: create a simple battery cell inside your mouth with saliva

564
00:32:35,760 --> 00:32:41,560
Speaker 2: as the electrolyte. There was this eighteenth century Swiss mathematics

565
00:32:41,560 --> 00:32:47,480
Speaker 2: professor and philosopher named Johann Georg Sulzer who in his

566
00:32:47,520 --> 00:32:51,120
Speaker 2: philosophy work he was really interested in the concepts of

567
00:32:51,200 --> 00:32:55,440
Speaker 2: pleasure and esthetics, like the questions what makes something beautiful?

568
00:32:55,800 --> 00:33:00,280
Speaker 2: And why is beauty pleasurable? But Sulzer was all so

569
00:33:00,600 --> 00:33:05,760
Speaker 2: famous for exploring novel dimensions of taste and pleasure with

570
00:33:05,880 --> 00:33:08,719
Speaker 2: his own body as the test subject. We might call

571
00:33:08,800 --> 00:33:12,080
Speaker 2: him like a heat of not And the main example

572
00:33:12,120 --> 00:33:14,640
Speaker 2: I've got here is that he was one of the

573
00:33:14,680 --> 00:33:21,120
Speaker 2: first people to describe what electrical current tastes like electro gustationian,

574
00:33:21,720 --> 00:33:24,200
Speaker 2: though he didn't realize that's what it was. He didn't understand.

575
00:33:24,280 --> 00:33:27,560
Speaker 2: This was before Galvani and volta. He didn't understand what

576
00:33:28,600 --> 00:33:32,480
Speaker 2: electrical current was. But he did describe this experience in

577
00:33:32,520 --> 00:33:36,480
Speaker 2: a paper published in seventeen fifty two in his right. Now,

578
00:33:36,520 --> 00:33:37,920
Speaker 2: I've got a picture of him for you to look

579
00:33:37,960 --> 00:33:39,920
Speaker 2: at here. Just look at that little smirk on his face,

580
00:33:40,000 --> 00:33:44,400
Speaker 2: like he's experiencing pleasure and pain indivisible, I believe.

581
00:33:45,160 --> 00:33:47,160
Speaker 1: Yeah, yeah, no, that is a dude who is currently

582
00:33:47,280 --> 00:33:48,680
Speaker 1: tasting current. I love it.

583
00:33:50,600 --> 00:33:54,480
Speaker 2: But in this writing, Solzer describes this experiment where he

584
00:33:54,520 --> 00:33:57,600
Speaker 2: takes two metals. One is a piece of silver, the

585
00:33:57,920 --> 00:34:00,520
Speaker 2: other metal. I've seen it widely reported that the other

586
00:34:00,600 --> 00:34:03,320
Speaker 2: metal was lead, but then other sources said, no, it's

587
00:34:03,360 --> 00:34:07,520
Speaker 2: not lead. There's silver and another metal. Unclear what the

588
00:34:07,520 --> 00:34:10,719
Speaker 2: second one is. And while these two metal plates were

589
00:34:10,960 --> 00:34:13,680
Speaker 2: touching one another at one end, he took the other

590
00:34:13,880 --> 00:34:18,480
Speaker 2: ends and pressed them on opposite sides of his tongue,

591
00:34:18,640 --> 00:34:23,160
Speaker 2: and in between them he tasted something weird, a flavor

592
00:34:23,200 --> 00:34:27,680
Speaker 2: he described as similar to that of iron vitriol, which

593
00:34:27,719 --> 00:34:30,959
Speaker 2: is what they used to call iron two sulfate. Why

594
00:34:31,000 --> 00:34:34,279
Speaker 2: did he already know what iron vitriol tasted like? I'm

595
00:34:34,320 --> 00:34:36,279
Speaker 2: not sure. I think this guy was probably tasting a

596
00:34:36,320 --> 00:34:41,520
Speaker 2: lot of stuff. Yeah, yeah, cool, Yeah, nothing wrong with that. Well,

597
00:34:41,600 --> 00:34:44,080
Speaker 2: I mean there might be some dangers involved.

598
00:34:44,120 --> 00:34:49,960
Speaker 4: But another food dared devil ice exactly, yes, but he

599
00:34:50,600 --> 00:34:53,400
Speaker 4: noticed that he did not get any of that metallic

600
00:34:53,440 --> 00:34:56,719
Speaker 4: flavor when he touched either of the two metals to

601
00:34:56,760 --> 00:35:01,040
Speaker 4: his tongue independently, only when they were both on the.

602
00:35:01,000 --> 00:35:04,279
Speaker 2: Tongue at the same time and touching each other at

603
00:35:04,320 --> 00:35:08,080
Speaker 2: the other end. So the flavor that he tasted was

604
00:35:08,120 --> 00:35:12,040
Speaker 2: the flavor of his tongue functioning as the electrolyte in

605
00:35:12,080 --> 00:35:13,120
Speaker 2: the galvanic circuit.

606
00:35:13,480 --> 00:35:15,840
Speaker 3: I believe that this is at a modern restaurant somewhere

607
00:35:15,840 --> 00:35:17,000
Speaker 3: they're doing something like this.

608
00:35:19,239 --> 00:35:21,640
Speaker 2: Yeah, what are the You'll probably know a lot better

609
00:35:21,680 --> 00:35:24,000
Speaker 2: than I do, Like, what are the weirdest, most cutting

610
00:35:24,080 --> 00:35:26,320
Speaker 2: edge restaurants out of there? What are they doing that's

611
00:35:26,360 --> 00:35:28,720
Speaker 2: like barely considered food these days?

612
00:35:29,120 --> 00:35:30,680
Speaker 3: I don't know, like a lot of foams.

613
00:35:31,840 --> 00:35:34,960
Speaker 1: Okay, Yeah, I'm not actually up on it right now,

614
00:35:35,640 --> 00:35:39,160
Speaker 1: but I do recommend the movie The Menu to anyone

615
00:35:39,320 --> 00:35:41,640
Speaker 1: who likes horror films and has not seen it yet.

616
00:35:41,760 --> 00:35:42,600
Speaker 1: It's pretty great.

617
00:35:42,960 --> 00:35:44,600
Speaker 2: I actually haven't seen that. I've had it on my

618
00:35:44,640 --> 00:35:45,360
Speaker 2: list for a while.

619
00:35:46,200 --> 00:35:50,040
Speaker 1: Yeah, if you're into watching cooking shows and like in

620
00:35:50,120 --> 00:35:54,680
Speaker 1: like cooking documentaries, specifically Chef's Table, they got they got

621
00:35:54,719 --> 00:35:57,680
Speaker 1: like the director of photography for chef's table to come

622
00:35:58,840 --> 00:36:02,640
Speaker 1: help them on shoot, and it shows it's what it is,

623
00:36:02,760 --> 00:36:05,719
Speaker 1: wonderful satire. I saw it in a movie theater with

624
00:36:05,760 --> 00:36:08,879
Speaker 1: the whole row of restaurant industry kids and like we

625
00:36:08,880 --> 00:36:09,719
Speaker 1: were cackling.

626
00:36:10,880 --> 00:36:15,600
Speaker 2: So like beautiful food photography or food cinematography, but also gross.

627
00:36:16,080 --> 00:36:17,120
Speaker 3: I wouldn't say gross.

628
00:36:17,239 --> 00:36:19,440
Speaker 2: Oh okay, well I just thought my brain went there

629
00:36:19,440 --> 00:36:20,120
Speaker 2: because of horror.

630
00:36:20,160 --> 00:36:21,640
Speaker 1: But yeah, it's mostly.

631
00:36:21,640 --> 00:36:24,920
Speaker 3: It's a satire about where they're making fun of the

632
00:36:25,080 --> 00:36:25,719
Speaker 3: cutting edge.

633
00:36:25,800 --> 00:36:28,560
Speaker 1: This is what I had to do, okay to keep

634
00:36:28,800 --> 00:36:32,799
Speaker 1: astronomy kind of yeah, yeah, yeah, okay, like yes, this

635
00:36:32,880 --> 00:36:36,480
Speaker 1: is the breadless bread course today. Today we're serving you

636
00:36:36,520 --> 00:36:37,840
Speaker 1: the idea of bread.

637
00:36:38,440 --> 00:36:42,399
Speaker 3: Here's a taco with your greatest secret printed on it. Yeah,

638
00:36:42,440 --> 00:36:43,040
Speaker 3: things like that.

639
00:36:43,320 --> 00:36:46,360
Speaker 2: Yeah okay, but we got to come back to the

640
00:36:46,640 --> 00:36:50,120
Speaker 2: pasta eating the aluminum foil, my tray of pasta with

641
00:36:50,160 --> 00:36:53,160
Speaker 2: this like lotus pod trip to phobia trigger pattern of

642
00:36:53,160 --> 00:36:57,359
Speaker 2: holes in the aluminum. Poking around on the internet, there

643
00:36:57,520 --> 00:37:02,640
Speaker 2: is another possibility to explain what happened beyond galvanic corrosion.

644
00:37:03,520 --> 00:37:07,280
Speaker 2: Some sources out there talking about the corrosion of aluminum

645
00:37:07,320 --> 00:37:12,319
Speaker 2: foil by food also point to the possibility that acidic

646
00:37:12,480 --> 00:37:18,960
Speaker 2: foods can dissolve aluminum by a different mechanism than galvanic corrosion,

647
00:37:19,400 --> 00:37:23,080
Speaker 2: and from what I can tell, this is also true.

648
00:37:23,120 --> 00:37:28,480
Speaker 2: Acidic foods like tomatoes can indeed dissolve bits of aluminum

649
00:37:28,560 --> 00:37:32,839
Speaker 2: from cooking and storage vessels and from aluminum foil. And

650
00:37:32,880 --> 00:37:36,240
Speaker 2: in fact, this is not a new observation or concern.

651
00:37:36,640 --> 00:37:42,520
Speaker 2: Fears about tomatoes and other acidic foods, specifically tomatoes dissolving

652
00:37:42,600 --> 00:37:47,600
Speaker 2: metal containers, both founded and unfounded fears go back for centuries.

653
00:37:47,680 --> 00:37:49,080
Speaker 2: Right they do?

654
00:37:50,320 --> 00:37:53,800
Speaker 3: They do? And so when you've suggested this topic, Joe,

655
00:37:54,360 --> 00:37:57,200
Speaker 3: it was really interesting to me because through the research

656
00:37:57,239 --> 00:38:00,319
Speaker 3: that Lauren and I have done on savor, I knew

657
00:38:00,520 --> 00:38:03,560
Speaker 3: that historically there is a precedent for this, or at

658
00:38:03,640 --> 00:38:08,040
Speaker 3: least something similar. When tomatoes arrived in Europe from the

659
00:38:08,080 --> 00:38:11,960
Speaker 3: Americas in the fifteen hundreds, many believed them to be

660
00:38:12,040 --> 00:38:16,600
Speaker 3: poisonous at first, especially wealthy Europeans. There were a lot

661
00:38:16,640 --> 00:38:20,240
Speaker 3: of reasons why the leaves and stems are lightly poisonous.

662
00:38:20,560 --> 00:38:24,520
Speaker 3: I learned this research just to have my research.

663
00:38:26,600 --> 00:38:29,560
Speaker 1: I read recently that you can eat tomato leaves and

664
00:38:29,600 --> 00:38:31,600
Speaker 1: this blew my mind, and I'm not sure I need

665
00:38:31,600 --> 00:38:33,480
Speaker 1: to look further into it that this has been like

666
00:38:33,520 --> 00:38:36,480
Speaker 1: on my list to look into for a couple months now.

667
00:38:36,680 --> 00:38:39,200
Speaker 2: Is it one of those things that's a question of dose.

668
00:38:39,680 --> 00:38:42,840
Speaker 3: Yes. Basically what I read was like, yeah, it's poisonous,

669
00:38:42,880 --> 00:38:47,279
Speaker 3: but so is alcohol, Like yeah, okay, like small dosage.

670
00:38:47,520 --> 00:38:49,759
Speaker 3: Don't take my word for that. Now. That was a

671
00:38:49,840 --> 00:38:53,120
Speaker 3: very brief research, but I have all believed that they were.

672
00:38:53,800 --> 00:38:55,439
Speaker 1: Yes, But anyway, Yes.

673
00:38:56,480 --> 00:38:59,759
Speaker 3: Another thing that most relates to what we're talking about

674
00:38:59,760 --> 00:39:03,120
Speaker 3: to for why people thought tomatoes might be poisonous is

675
00:39:03,160 --> 00:39:07,080
Speaker 3: that in the seventeen hundreds, these well off Europeans often

676
00:39:07,400 --> 00:39:10,640
Speaker 3: ate off of these pewter plates that were high in

677
00:39:10,719 --> 00:39:15,160
Speaker 3: lead content. The high acid levels from the tomato sometimes

678
00:39:15,200 --> 00:39:18,480
Speaker 3: would cause lead leakage that could result in lead poisoning

679
00:39:18,880 --> 00:39:23,120
Speaker 3: and even death. Because of this, rich Europeans would keep

680
00:39:23,160 --> 00:39:26,319
Speaker 3: the tomato as a decoration, poisoned close to them but

681
00:39:26,400 --> 00:39:29,399
Speaker 3: not eaten. But yeah, they would not eat them, even

682
00:39:29,440 --> 00:39:32,240
Speaker 3: going so far as to call them the poison apple.

683
00:39:33,239 --> 00:39:36,320
Speaker 3: This attitude and belief was also exported to European colonies

684
00:39:36,320 --> 00:39:40,560
Speaker 3: and colonists with the help of some prominent botanist around

685
00:39:40,560 --> 00:39:41,760
Speaker 3: the world for many centuries.

686
00:39:42,360 --> 00:39:44,799
Speaker 1: Yeah, this was a thing at parties, like these rich

687
00:39:44,880 --> 00:39:48,160
Speaker 1: humans would just have a table decoration of this thing

688
00:39:48,200 --> 00:39:51,200
Speaker 1: that they thought was poisonous. Yeah, they were like, what

689
00:39:51,280 --> 00:39:53,799
Speaker 1: a fun party, guys, look at this poisonous thing. I

690
00:39:53,880 --> 00:39:54,480
Speaker 1: paid so.

691
00:39:54,480 --> 00:39:58,120
Speaker 3: Much money for this poisonous thing to not look at it.

692
00:39:58,440 --> 00:40:02,880
Speaker 2: Yeah, I only know the slightest, like headline version of this.

693
00:40:02,960 --> 00:40:05,239
Speaker 2: But have you all ever talked about is it true

694
00:40:05,280 --> 00:40:10,200
Speaker 2: that rich people in England used to rent pineapples that

695
00:40:10,239 --> 00:40:11,640
Speaker 2: they could display at parties.

696
00:40:11,800 --> 00:40:14,800
Speaker 1: Yeah, they would carry them around like as a point

697
00:40:14,840 --> 00:40:18,759
Speaker 1: of interest, but it was too expensive to buy the pineapples,

698
00:40:18,960 --> 00:40:20,400
Speaker 1: they would rent the pineapple.

699
00:40:21,080 --> 00:40:21,279
Speaker 3: Yep.

700
00:40:21,680 --> 00:40:22,160
Speaker 2: Perfect.

701
00:40:22,719 --> 00:40:24,560
Speaker 3: Rich people got up to some stuff, and I still

702
00:40:24,600 --> 00:40:29,320
Speaker 3: do and still too. That being said, the poorer classes

703
00:40:29,320 --> 00:40:33,400
Speaker 3: didn't have this tomato wead problem because they didn't have

704
00:40:33,440 --> 00:40:36,480
Speaker 3: the fancy lead filled plates, so they were able to

705
00:40:36,520 --> 00:40:40,479
Speaker 3: eat tomatoes without issue, particularly in Italy, if they could

706
00:40:40,480 --> 00:40:42,760
Speaker 3: get them anyway, because they weren't widely grown in Europe

707
00:40:42,800 --> 00:40:46,680
Speaker 3: at the time and they were often very expensive, and

708
00:40:46,760 --> 00:40:49,120
Speaker 3: not every European country had this hang up. To be clear,

709
00:40:49,640 --> 00:40:51,719
Speaker 3: I'm pretty sure most of France was like, no, this

710
00:40:51,840 --> 00:40:55,880
Speaker 3: is cool. But by the eighteen hundreds, in part thanks

711
00:40:55,880 --> 00:40:59,000
Speaker 3: to the invention of pizza, the belief that tomatoes were

712
00:40:59,000 --> 00:41:00,680
Speaker 3: poisonous largely fell away.

713
00:41:01,200 --> 00:41:05,160
Speaker 1: There was also one event where this dude like publicly

714
00:41:05,280 --> 00:41:08,000
Speaker 1: was like, look, y'all, tomatoes are not poisonous and sat

715
00:41:08,040 --> 00:41:10,360
Speaker 1: on the steps of a church, I believe, and just

716
00:41:10,560 --> 00:41:13,200
Speaker 1: ate was like, I'm gonna go eat some tomatoes. Come

717
00:41:13,239 --> 00:41:16,120
Speaker 1: watch me. And a bunch of people showed up, hoping,

718
00:41:16,239 --> 00:41:18,680
Speaker 1: I guess, to see something grizzly occur. But he just

719
00:41:18,800 --> 00:41:20,759
Speaker 1: he just ate a bunch of tomatoes and eventually the

720
00:41:20,800 --> 00:41:21,799
Speaker 1: crowd dispersed.

721
00:41:23,040 --> 00:41:25,360
Speaker 3: Wasn't that in the US? That one was in the US?

722
00:41:25,440 --> 00:41:26,200
Speaker 1: Oh I'm not sure.

723
00:41:26,920 --> 00:41:29,680
Speaker 2: I love I'd love to know what they imagined might happen.

724
00:41:30,640 --> 00:41:32,480
Speaker 1: Oh for him to die?

725
00:41:34,760 --> 00:41:36,600
Speaker 3: You know, they were to be fair.

726
00:41:36,640 --> 00:41:38,680
Speaker 1: This was before Netflix, Like, people had to make their

727
00:41:38,680 --> 00:41:39,120
Speaker 1: own fun.

728
00:41:39,440 --> 00:41:44,320
Speaker 2: So the food deer devil. If food deer devils are devil.

729
00:41:44,760 --> 00:41:47,520
Speaker 3: I mean recently someone in New York ate like a

730
00:41:47,560 --> 00:41:49,799
Speaker 3: ton of cheese puffs and a crowd showed up. So

731
00:41:49,920 --> 00:41:53,360
Speaker 3: I think these kind of food events attract a certain

732
00:41:53,400 --> 00:41:53,879
Speaker 3: crowd of.

733
00:41:53,840 --> 00:41:57,239
Speaker 1: Folks competitive eating. Hey, yeah, here we are.

734
00:41:58,239 --> 00:41:59,880
Speaker 3: This is also more of a fun tidbit, but I

735
00:41:59,920 --> 00:42:02,760
Speaker 3: just want to throw it in here because it is fun.

736
00:42:03,480 --> 00:42:06,040
Speaker 3: There was a belief at the time that certain members

737
00:42:06,080 --> 00:42:08,919
Speaker 3: of the night shade family, like tomatoes, could be used

738
00:42:08,920 --> 00:42:12,120
Speaker 3: to summon wear wolves. In the sixteen hundred, some botanists

739
00:42:12,200 --> 00:42:14,920
Speaker 3: argued that the tomatoes should be reclassified in a new

740
00:42:14,960 --> 00:42:19,440
Speaker 3: grouping of plants called lycopersicon, which is Greek for wolf peach. So,

741
00:42:19,560 --> 00:42:22,760
Speaker 3: if you've ever wondered if there was an etymological connection

742
00:42:22,880 --> 00:42:27,760
Speaker 3: between the lycopene and tomatoes and lycanthropy, there is.

743
00:42:28,080 --> 00:42:33,000
Speaker 2: Oh nice lycopene is that the is that like the

744
00:42:33,040 --> 00:42:34,840
Speaker 2: red compound and the tomato peel.

745
00:42:35,719 --> 00:42:38,400
Speaker 3: I believe, so I know it got a big health

746
00:42:38,480 --> 00:42:41,480
Speaker 3: boost like two decades ago because people were saying it

747
00:42:41,520 --> 00:42:47,600
Speaker 3: was very healthy and could possibly combat cancer. So lycopine

748
00:42:47,640 --> 00:42:49,920
Speaker 3: got a real health boost, and I knew it was

749
00:42:49,960 --> 00:42:55,839
Speaker 3: in tomatoes. Yeah, well, okay, recently, very recently actually, as

750
00:42:55,880 --> 00:43:00,160
Speaker 3: of twenty twenty three, some scientists have cast doubt on

751
00:43:00,200 --> 00:43:03,640
Speaker 3: this lead poisoning caused by tomatoes theory, reasoning that the

752
00:43:03,680 --> 00:43:07,760
Speaker 3: amount of lead leached from the plates by the tomatoes

753
00:43:07,760 --> 00:43:11,520
Speaker 3: acidity would have to be quite substantial to ever make

754
00:43:11,560 --> 00:43:15,040
Speaker 3: anyone sick. Instead, they suggest it was more likely that

755
00:43:15,080 --> 00:43:19,839
Speaker 3: people assumed it was poisonous due to its scientific classification

756
00:43:20,440 --> 00:43:23,680
Speaker 3: and its resemblance to other deadly night shades, because at

757
00:43:23,680 --> 00:43:26,720
Speaker 3: the time tomatoes were small and they often looked like berries,

758
00:43:26,880 --> 00:43:31,480
Speaker 3: similar in appearance to the poisonous belladonna. Oh, interesting, it's

759
00:43:31,520 --> 00:43:33,839
Speaker 3: a lot of classification. Mayhem, to be honest with.

760
00:43:33,840 --> 00:43:38,200
Speaker 2: You, I mean, in the nineteenth century, European society was

761
00:43:38,280 --> 00:43:41,200
Speaker 2: not wanting for causes of lead poisoning.

762
00:43:42,800 --> 00:43:45,760
Speaker 3: That's also true. It could have been many things.

763
00:43:48,160 --> 00:43:51,120
Speaker 2: In a lot of industrial manufacturing and even just sort

764
00:43:51,120 --> 00:43:53,839
Speaker 2: of like craft shop scenarios, people were exposed to lead

765
00:43:53,880 --> 00:43:57,399
Speaker 2: through their work or through products that they consumed. So yeah,

766
00:43:57,560 --> 00:43:59,399
Speaker 2: there were a lot of ways to get it back

767
00:43:59,440 --> 00:43:59,839
Speaker 2: in the day.

768
00:44:00,200 --> 00:44:02,480
Speaker 3: The interesting thing is there are a lot of accounts

769
00:44:02,520 --> 00:44:07,160
Speaker 3: of people vomiting profusely after consuming tomatoes, but a lot

770
00:44:07,200 --> 00:44:09,680
Speaker 3: of it felt more like people saying that was happening

771
00:44:09,719 --> 00:44:14,080
Speaker 3: unless than it was actually happening. But you can, if

772
00:44:14,120 --> 00:44:18,480
Speaker 3: you like me love a good horrifying historical quote about

773
00:44:18,480 --> 00:44:21,279
Speaker 3: tomatoes and how they could kill you, you can find them.

774
00:44:22,200 --> 00:44:24,960
Speaker 3: But it sounded like it was mostly people being like

775
00:44:25,719 --> 00:44:28,759
Speaker 3: trying to scare you. I could be wrong. I wasn't there.

776
00:44:31,920 --> 00:44:36,200
Speaker 3: But I also this got me thinking because I wonder

777
00:44:36,239 --> 00:44:39,719
Speaker 3: if there were instances of the tomatoes acid eating away

778
00:44:39,719 --> 00:44:43,319
Speaker 3: at the integrity of plates or other food vessels and

779
00:44:43,480 --> 00:44:47,560
Speaker 3: or causing visible corrosion, and maybe that contributing to the

780
00:44:47,600 --> 00:44:51,920
Speaker 3: fear of tomatoes, because I remember having vague fears when

781
00:44:51,960 --> 00:44:54,920
Speaker 3: I would notice visible corrosion on some of my cookware

782
00:44:55,160 --> 00:44:59,239
Speaker 3: plates and being concerned that I was ingesting something I

783
00:44:59,239 --> 00:44:59,799
Speaker 3: shouldn't be in.

784
00:44:59,800 --> 00:45:03,000
Speaker 2: Jes yeah, yeah, doesn't feel good.

785
00:45:03,360 --> 00:45:05,480
Speaker 1: Yeah, and that is a real thing. Like, like, the

786
00:45:05,560 --> 00:45:10,000
Speaker 1: issue is that some materials are reactive to acids and

787
00:45:10,080 --> 00:45:14,000
Speaker 1: bases both can erode metal surfaces, especially over time and

788
00:45:14,120 --> 00:45:17,920
Speaker 1: especially when heat is involved, as Joe said earlier, and

789
00:45:17,960 --> 00:45:20,280
Speaker 1: this can cause anything from like a little weird tint

790
00:45:20,320 --> 00:45:23,600
Speaker 1: to your food to maybe a metallic taste to your food,

791
00:45:24,520 --> 00:45:28,440
Speaker 1: to actually bad levels of various metals getting into and

792
00:45:28,480 --> 00:45:32,200
Speaker 1: perhaps hanging out in your body. So you know, like

793
00:45:32,600 --> 00:45:37,160
Speaker 1: very basically, if you can afford to avoid aluminum cook wear,

794
00:45:37,440 --> 00:45:40,719
Speaker 1: do that. Cast iron is reactive, but not really a

795
00:45:40,719 --> 00:45:44,080
Speaker 1: worry like like like iron particles are basically fine in

796
00:45:44,120 --> 00:45:48,040
Speaker 1: your body if you can afford to ruin copper pants

797
00:45:48,040 --> 00:45:50,120
Speaker 1: with tomato sauce. I don't think you're worried about any

798
00:45:50,160 --> 00:45:54,640
Speaker 1: potential health effects that you might be seeing, but yeah, like, like, generally,

799
00:45:54,760 --> 00:45:56,919
Speaker 1: if you're going to be cooking anything ascitic, like wine

800
00:45:56,960 --> 00:46:00,880
Speaker 1: or tomatoes, or if you're just boiling lemon juice or

801
00:46:01,280 --> 00:46:05,400
Speaker 1: sodium bicarbonate, look for non reactive cookwaar like stainless steel

802
00:46:05,520 --> 00:46:08,960
Speaker 1: or enameled pieces glassware for the oven. Yeah.

803
00:46:09,440 --> 00:46:11,920
Speaker 3: Yes, and my goodness, there are a lot of tips

804
00:46:11,920 --> 00:46:14,799
Speaker 3: out there about what types of pants to use with

805
00:46:14,800 --> 00:46:18,480
Speaker 3: what ingredients, and there are even whole articles dedicated to

806
00:46:18,600 --> 00:46:22,000
Speaker 3: acidic items like tomatoes. People do love to fight about it,

807
00:46:22,160 --> 00:46:25,480
Speaker 3: I'll say, even though there's solid science. But if you're

808
00:46:25,480 --> 00:46:28,560
Speaker 3: worried about it or curious, there is plenty of information

809
00:46:28,680 --> 00:46:31,800
Speaker 3: out there. And if you want to learn more about

810
00:46:31,800 --> 00:46:36,200
Speaker 3: the tomatoes frankly wild history, you can check out Savers

811
00:46:36,400 --> 00:46:39,840
Speaker 3: Tomato Reducts episode it is. I had to cut some

812
00:46:39,880 --> 00:46:42,239
Speaker 3: stuff out of this recap because I was like, this

813
00:46:42,320 --> 00:46:44,440
Speaker 3: is not actually related, but it's so interesting.

814
00:46:45,239 --> 00:46:48,399
Speaker 2: Okay, So savor tomato reducts in the search bar. I'll

815
00:46:48,440 --> 00:46:48,960
Speaker 2: get people done.

816
00:46:49,080 --> 00:46:49,400
Speaker 3: Yeah.

817
00:46:49,480 --> 00:46:52,120
Speaker 2: Yeah, it's a good entry point to saver folks.

818
00:46:52,360 --> 00:46:55,080
Speaker 3: Oh, it's a fun one. Were Wolves is only the

819
00:46:55,160 --> 00:46:56,160
Speaker 3: tip of the iceberg.

820
00:47:07,320 --> 00:47:09,839
Speaker 2: Okay, So I guess we want to come back to

821
00:47:09,920 --> 00:47:14,640
Speaker 2: the question of what happened to the pasta in my

822
00:47:14,760 --> 00:47:16,919
Speaker 2: case and in these other cases on the internet, where

823
00:47:16,960 --> 00:47:19,960
Speaker 2: you know lasagna is melting people's aluminum oil not melting

824
00:47:20,000 --> 00:47:24,480
Speaker 2: but dissolving, making these ugly piles of ions. So acidic

825
00:47:24,520 --> 00:47:28,080
Speaker 2: tomato sauce like you would often find in a lasagna

826
00:47:28,160 --> 00:47:33,080
Speaker 2: or a baked penna, can sometimes dissolve aluminum, but from

827
00:47:33,239 --> 00:47:38,680
Speaker 2: everything I've read, this acid metal reaction is typically much

828
00:47:38,920 --> 00:47:43,759
Speaker 2: slower and results in a lot less aluminum being dissolved

829
00:47:44,239 --> 00:47:48,320
Speaker 2: than you would have in the case of galvanic corrosion. However,

830
00:47:48,520 --> 00:47:52,120
Speaker 2: the fact that acidic tomato sauce is present may actually

831
00:47:52,160 --> 00:47:56,520
Speaker 2: help speed up the aluminum eating reaction in a galvanic

832
00:47:56,760 --> 00:48:00,600
Speaker 2: lasagna cell. However, even though this is it's all pretty

833
00:48:00,600 --> 00:48:03,680
Speaker 2: well established chemistry that you can figure out just by reading,

834
00:48:04,480 --> 00:48:07,120
Speaker 2: I wanted to see it for myself. I wanted to

835
00:48:07,120 --> 00:48:11,680
Speaker 2: see if I could create a galvanic corrosion reaction in

836
00:48:11,840 --> 00:48:15,920
Speaker 2: food on demand. So yesterday I did an experiment. I

837
00:48:15,960 --> 00:48:21,040
Speaker 2: started staging an aluminum souer kraut melt movie experiment. So

838
00:48:21,320 --> 00:48:25,440
Speaker 2: I put out two dishes of sauer kraut on my stovetop.

839
00:48:26,160 --> 00:48:30,080
Speaker 2: Sauerkraut is I think a good electrolyte, is both salty

840
00:48:30,120 --> 00:48:34,000
Speaker 2: and acidic. And one of these I put in a

841
00:48:34,080 --> 00:48:38,120
Speaker 2: steel pan. The other one I put in a ceramic dish.

842
00:48:38,440 --> 00:48:41,680
Speaker 2: I covered both of them with aluminum foil, making sure

843
00:48:41,719 --> 00:48:44,480
Speaker 2: to press down the aluminum foil to the sides of

844
00:48:44,480 --> 00:48:47,800
Speaker 2: the container so to connect them, have them in contact

845
00:48:48,239 --> 00:48:50,719
Speaker 2: on the outside, and then also to press down the

846
00:48:50,760 --> 00:48:53,320
Speaker 2: foil in the middle so that it was firmly touching

847
00:48:53,360 --> 00:48:56,839
Speaker 2: the sauer kraut. And what happened here, well, I gave

848
00:48:56,840 --> 00:49:00,000
Speaker 2: it some time, and by God, the results are beautiful.

849
00:49:00,239 --> 00:49:03,440
Speaker 2: Within just a few hours at room temperature, there was

850
00:49:03,520 --> 00:49:07,000
Speaker 2: already a noticeable difference. Ay and Lauren, I have some

851
00:49:07,040 --> 00:49:08,960
Speaker 2: pictures in the outline for you to look at here.

852
00:49:09,280 --> 00:49:11,839
Speaker 2: This was this first picture. I don't know how much

853
00:49:11,880 --> 00:49:13,279
Speaker 2: you can see in that, but I've got another close

854
00:49:13,360 --> 00:49:17,080
Speaker 2: up down below. So I've got the steel pan on

855
00:49:17,120 --> 00:49:19,840
Speaker 2: top here and the ceramic pan below, or the ceramic

856
00:49:19,880 --> 00:49:23,640
Speaker 2: dish below. The ceramic shows no signs of change from

857
00:49:23,640 --> 00:49:26,360
Speaker 2: the outside, but the steel pan already after just a

858
00:49:26,400 --> 00:49:30,080
Speaker 2: few hours, has some creepy dark holes and pitting that

859
00:49:30,120 --> 00:49:32,960
Speaker 2: you can see in the close up. And then after

860
00:49:33,000 --> 00:49:35,080
Speaker 2: this in the outline, I've got some more photos from

861
00:49:35,120 --> 00:49:38,120
Speaker 2: this morning when it had had i guess probably about

862
00:49:38,160 --> 00:49:41,560
Speaker 2: eighteen hours to go at room temperature. And here you

863
00:49:41,640 --> 00:49:45,839
Speaker 2: really start seeing the horror. The holes are bigger, they

864
00:49:45,880 --> 00:49:48,719
Speaker 2: look gnarlier. I mean, they're still not like gigantic, but

865
00:49:48,760 --> 00:49:51,760
Speaker 2: they look creepy. They look like something that you shouldn't

866
00:49:51,800 --> 00:49:54,520
Speaker 2: be eating. And then I've also got a shot of

867
00:49:54,560 --> 00:49:58,040
Speaker 2: the sauer Kraut below where you can see the dissolved

868
00:49:58,080 --> 00:50:02,120
Speaker 2: aluminium ions on the top the cabbage as these gray

869
00:50:02,640 --> 00:50:07,360
Speaker 2: green blue, kind of shiny, dusty looking metallic spots.

870
00:50:07,640 --> 00:50:10,640
Speaker 1: Yeah, forbidden glitter. It's beautiful.

871
00:50:12,600 --> 00:50:17,040
Speaker 2: Aladd insane in my sour krawt. Yeah, so there was

872
00:50:17,120 --> 00:50:20,800
Speaker 2: no visible degradation or residue at all on the aluminum

873
00:50:20,880 --> 00:50:24,799
Speaker 2: covering the sour crowd in the ceramic dish. So in

874
00:50:24,920 --> 00:50:28,440
Speaker 2: both cases we had the same variable of the electrolyte.

875
00:50:28,440 --> 00:50:30,800
Speaker 2: In both cases the foil was pressed up against something

876
00:50:30,880 --> 00:50:34,520
Speaker 2: salty and acidic. Sour krowd again is both, but it

877
00:50:34,640 --> 00:50:37,520
Speaker 2: only dissolved and eight holes in the aluminum in the

878
00:50:37,560 --> 00:50:40,520
Speaker 2: presence of the steel pan. So I think this is

879
00:50:40,760 --> 00:50:45,680
Speaker 2: further evidence that what happened to my pasta was galvanic corrosion,

880
00:50:45,960 --> 00:50:49,840
Speaker 2: not just acidic corrosion, though the acidic nature of the

881
00:50:49,880 --> 00:50:52,560
Speaker 2: tomato sauce may possibly have helped speed it up.

882
00:50:52,960 --> 00:50:56,400
Speaker 3: I love that you did an experiment, and this feels

883
00:50:56,480 --> 00:50:58,600
Speaker 3: like a cold case we're trying to get to the

884
00:50:58,600 --> 00:51:03,200
Speaker 3: bottom of. Yeah, have really really turned up some convincing

885
00:51:03,239 --> 00:51:04,120
Speaker 3: evidence right here.

886
00:51:04,400 --> 00:51:06,680
Speaker 2: Annie, I want you to be honest. This is your

887
00:51:06,680 --> 00:51:09,520
Speaker 2: sour kraut. Now, do you eat around this or do

888
00:51:09,560 --> 00:51:12,319
Speaker 2: you do you? Do you throw it out? You eat

889
00:51:12,320 --> 00:51:14,640
Speaker 2: around it? Or do you just eat the metal goop?

890
00:51:15,360 --> 00:51:15,440
Speaker 1: No?

891
00:51:15,560 --> 00:51:18,319
Speaker 3: I eat around it. Okay, I eat around it, but

892
00:51:18,360 --> 00:51:23,040
Speaker 3: if it tastes terrible, I'll try to keep going, but

893
00:51:23,120 --> 00:51:25,920
Speaker 3: I might reach a point where I'll stop. Lauren knows,

894
00:51:25,920 --> 00:51:29,400
Speaker 3: I you actually picked a great topic for me because

895
00:51:29,440 --> 00:51:32,879
Speaker 3: I do not waste food. Leftovers and how to store

896
00:51:32,920 --> 00:51:35,080
Speaker 3: them is like my lifeblood.

897
00:51:37,320 --> 00:51:40,240
Speaker 1: I also have a stray cat mentality about food, but Annie,

898
00:51:40,280 --> 00:51:41,719
Speaker 1: Annie takes it to levels.

899
00:51:42,160 --> 00:51:45,560
Speaker 2: Yeah, I also hate hate to throw out food. I

900
00:51:45,920 --> 00:51:49,080
Speaker 2: have like anxiety sometimes when I have like too many

901
00:51:49,160 --> 00:51:51,840
Speaker 2: leftovers in the fridge at the same time, Like, okay,

902
00:51:51,840 --> 00:51:53,560
Speaker 2: I want to make sure we get to all these

903
00:51:53,600 --> 00:51:54,480
Speaker 2: before they go bad.

904
00:51:54,920 --> 00:51:57,600
Speaker 3: Oh, Thanksgiving is a stressful time for me, even in

905
00:51:57,640 --> 00:51:58,759
Speaker 3: terms of leftovers.

906
00:52:00,200 --> 00:52:03,160
Speaker 2: But okay, so I guess here we're obliquely addressing the

907
00:52:03,200 --> 00:52:06,719
Speaker 2: actual question of food safety. Food that has had a

908
00:52:06,719 --> 00:52:10,960
Speaker 2: bunch of aluminium ions dissolved into it, is it safe

909
00:52:11,040 --> 00:52:14,160
Speaker 2: to eat. I want to preface this by saying I

910
00:52:14,200 --> 00:52:18,440
Speaker 2: am not a food safety expert, and I don't want

911
00:52:18,440 --> 00:52:21,000
Speaker 2: to be taken as giving food safety advice. So the

912
00:52:21,080 --> 00:52:22,920
Speaker 2: last thing in the world is I want somebody to

913
00:52:22,960 --> 00:52:25,800
Speaker 2: eat something that they're iffy about because I said it's okay.

914
00:52:25,920 --> 00:52:29,399
Speaker 1: Oh yeah, yeah. So none of us here are medical professionals.

915
00:52:29,520 --> 00:52:29,920
Speaker 3: Nope.

916
00:52:30,440 --> 00:52:32,279
Speaker 1: Essentially, don't listen to anything that we say.

917
00:52:32,560 --> 00:52:35,000
Speaker 2: Well, okay, I'll tell you what I've read.

918
00:52:35,280 --> 00:52:36,000
Speaker 1: Okay.

919
00:52:36,160 --> 00:52:40,680
Speaker 2: So, aluminium hydroxide is generally considered safe to consume in

920
00:52:40,760 --> 00:52:45,320
Speaker 2: small quantities, at least by like the FDA. Aluminium hydroxide

921
00:52:45,640 --> 00:52:49,600
Speaker 2: is present in other common foods and drugs. For example,

922
00:52:50,000 --> 00:52:54,520
Speaker 2: it's present in your stomach whenever you take antacids like maylocks.

923
00:52:54,920 --> 00:52:59,160
Speaker 2: There's the old brand name of this antacid that maylox

924
00:52:59,239 --> 00:53:02,680
Speaker 2: starts with, like mal. I think the MA is for

925
00:53:02,960 --> 00:53:06,000
Speaker 2: magnesium and the al is for aluminum because it had

926
00:53:06,040 --> 00:53:09,319
Speaker 2: magnesium and aluminum in it and that was supposed to

927
00:53:09,320 --> 00:53:12,800
Speaker 2: help counteract you know, the hydrochloric acid in your stomach

928
00:53:12,840 --> 00:53:16,960
Speaker 2: and settle the stomach. So you know, there are other cases.

929
00:53:17,320 --> 00:53:19,520
Speaker 1: Sorry what I never knew that. That's great?

930
00:53:19,880 --> 00:53:25,000
Speaker 2: Yeah, So like, yeah, aluminium hydroxide. Again, I'm not an expert,

931
00:53:25,280 --> 00:53:29,040
Speaker 2: but it generally seems like authorities say that it's nothing

932
00:53:29,120 --> 00:53:30,719
Speaker 2: much to worry about it. I mean, anything could be

933
00:53:30,760 --> 00:53:34,680
Speaker 2: poisonous in huge quantities, but in small quantities it's not

934
00:53:34,760 --> 00:53:39,560
Speaker 2: a major concern. However, there are other aluminium ions and

935
00:53:39,840 --> 00:53:43,200
Speaker 2: aluminum salts that I don't know. It seem like maybe

936
00:53:43,200 --> 00:53:45,759
Speaker 2: not a good idea to consume, like aluminum chloride. I

937
00:53:45,800 --> 00:53:49,560
Speaker 2: could not find anything saying this is generally considered food

938
00:53:49,600 --> 00:53:52,640
Speaker 2: safe in any significant quantities, and it seems to me

939
00:53:52,800 --> 00:53:56,560
Speaker 2: like that compound might be present in these ion slime

940
00:53:56,600 --> 00:53:59,640
Speaker 2: pools in quantity is greater than you would want to consume.

941
00:54:00,200 --> 00:54:02,840
Speaker 2: So again hard for me to say. I'm not an expert,

942
00:54:03,120 --> 00:54:05,319
Speaker 2: I would personally just still err on the side of

943
00:54:05,320 --> 00:54:08,120
Speaker 2: not eating that stuff out of an abundance of caution,

944
00:54:08,280 --> 00:54:11,359
Speaker 2: especially since it's gross anyway, unless you're in a kind

945
00:54:11,400 --> 00:54:14,319
Speaker 2: of life raft survival situation, why would you need to

946
00:54:14,400 --> 00:54:16,440
Speaker 2: eat the metallic Milt movie pool.

947
00:54:18,760 --> 00:54:21,120
Speaker 1: And I will put in here that when if you're

948
00:54:21,160 --> 00:54:24,439
Speaker 1: cooking with an aluminum pan and you get a little

949
00:54:24,440 --> 00:54:28,680
Speaker 1: bit of that leeching effect over time, over years of use,

950
00:54:29,760 --> 00:54:34,560
Speaker 1: that the danger there isn't the aluminum so much as

951
00:54:34,800 --> 00:54:38,480
Speaker 1: other metals impurities that could be in the pan, as

952
00:54:39,120 --> 00:54:43,560
Speaker 1: can frequently happen with very inexpensive cookwaar unfortunately, And so

953
00:54:43,680 --> 00:54:47,560
Speaker 1: that's more the long term concern about using that kind

954
00:54:47,560 --> 00:54:49,560
Speaker 1: of cookwaar, not the aluminum itself.

955
00:54:50,440 --> 00:54:52,640
Speaker 2: So as far as the food safety authorities go, I

956
00:54:52,640 --> 00:54:55,719
Speaker 2: think the corrosion of aluminium into food is not considered

957
00:54:55,760 --> 00:55:00,719
Speaker 2: like a huge cause for concern. But again, like I

958
00:55:00,760 --> 00:55:02,319
Speaker 2: don't know, I mean, do you do you really have

959
00:55:02,400 --> 00:55:05,080
Speaker 2: to eat that? Like I would avoid it?

960
00:55:05,960 --> 00:55:08,000
Speaker 1: Annie is like, no, I'm morally obligated.

961
00:55:11,120 --> 00:55:13,960
Speaker 3: I'm struggling. I'm struggling to get on board with this,

962
00:55:14,080 --> 00:55:15,680
Speaker 3: but you're correct. I think that's the.

963
00:55:15,680 --> 00:55:18,640
Speaker 2: Way to go well, I'm not trying to tell other

964
00:55:18,640 --> 00:55:22,240
Speaker 2: people what to do. I'm just speaking for myself. However,

965
00:55:22,280 --> 00:55:24,879
Speaker 2: what I think where I can give advice, I think

966
00:55:25,320 --> 00:55:27,680
Speaker 2: is if you want to avoid having this problem in

967
00:55:27,719 --> 00:55:30,799
Speaker 2: the first place and not create a lasagnia sell what

968
00:55:30,880 --> 00:55:33,880
Speaker 2: are some ways around it. First of all, you could

969
00:55:34,160 --> 00:55:38,440
Speaker 2: avoid the combination of different metals surrounding your food, so

970
00:55:38,520 --> 00:55:41,840
Speaker 2: you can bake in like glass, ceramic or stoneware dishes.

971
00:55:43,760 --> 00:55:46,000
Speaker 2: If you do have to use a metal baking dish,

972
00:55:46,040 --> 00:55:48,879
Speaker 2: if you're baking in a steel pan or whatever, you

973
00:55:48,920 --> 00:55:52,359
Speaker 2: could not cover it in aluminum foil. Or if you

974
00:55:52,480 --> 00:55:56,240
Speaker 2: must use a metal baking pan or metal storage container

975
00:55:56,440 --> 00:55:59,359
Speaker 2: and cover it in foil, you just need to make

976
00:55:59,400 --> 00:56:03,040
Speaker 2: sure that the oil is not touching the food. So

977
00:56:03,080 --> 00:56:05,040
Speaker 2: if you do those things that they can pretty well

978
00:56:05,040 --> 00:56:08,319
Speaker 2: avoid turning your food into a simple battery cell, and

979
00:56:08,680 --> 00:56:13,279
Speaker 2: you can avoid having the robot melt on your cheese.

980
00:56:13,600 --> 00:56:17,520
Speaker 1: But if you need power, and you don't have any

981
00:56:17,560 --> 00:56:21,279
Speaker 1: potatoes about, but you do have a lasagna.

982
00:56:21,200 --> 00:56:25,719
Speaker 3: This is a good light small light bulb, a good

983
00:56:25,800 --> 00:56:26,320
Speaker 3: They did.

984
00:56:26,200 --> 00:56:30,480
Speaker 2: The math question how many lasagna batteries would you need

985
00:56:30,520 --> 00:56:31,400
Speaker 2: to power a city?

986
00:56:35,000 --> 00:56:37,280
Speaker 3: Listeners pools right in exactly.

987
00:56:37,360 --> 00:56:39,520
Speaker 2: Yeah, this is where we need, we need your your

988
00:56:39,520 --> 00:56:43,520
Speaker 2: nerd power contact at stuff to blow your mind dot com.

989
00:56:43,760 --> 00:56:48,320
Speaker 3: Yes, yes, well I actually have to thank you for

990
00:56:48,400 --> 00:56:52,959
Speaker 3: helping me solve a food mystery, Joe, because I had

991
00:56:53,120 --> 00:56:56,280
Speaker 3: not heard of the phenomena of blue garlic or green garlic.

992
00:56:56,600 --> 00:57:01,360
Speaker 3: Oh yeah, but I once in my food daredevil self

993
00:57:01,680 --> 00:57:04,560
Speaker 3: ate something that was lined with blue, and all of

994
00:57:04,600 --> 00:57:06,600
Speaker 3: my it shouldn't have been lined with blue, and all

995
00:57:06,640 --> 00:57:08,960
Speaker 3: of my friends constantly make fun of me about it,

996
00:57:09,840 --> 00:57:11,640
Speaker 3: And now I think I know why it happened, and

997
00:57:11,680 --> 00:57:13,560
Speaker 3: I feel incredibly vindicated.

998
00:57:13,920 --> 00:57:16,120
Speaker 2: Oh boy, this is great. So yeah, this was the

999
00:57:16,160 --> 00:57:17,960
Speaker 2: other I sort of like gave this to you as

1000
00:57:18,360 --> 00:57:21,360
Speaker 2: something to look into because I've had the experience before

1001
00:57:22,080 --> 00:57:25,520
Speaker 2: of food storage, of storing foods in the fridge. I

1002
00:57:25,520 --> 00:57:28,520
Speaker 2: think specifically, I'm thinking of when I made like a

1003
00:57:29,400 --> 00:57:34,080
Speaker 2: vacuum packed chicken breast that I put like lemon and

1004
00:57:34,120 --> 00:57:37,560
Speaker 2: some herbs and some garlic in there with it, and

1005
00:57:38,080 --> 00:57:42,800
Speaker 2: after some time I noticed the garlic was bright blue,

1006
00:57:42,840 --> 00:57:46,160
Speaker 2: and that's odd, but it connected in my mind to

1007
00:57:46,320 --> 00:57:50,800
Speaker 2: what I'd seen before some home pickling experiments that had

1008
00:57:50,880 --> 00:57:54,280
Speaker 2: some blue or green garlic, and I was wondering what

1009
00:57:54,480 --> 00:57:57,600
Speaker 2: is causing this reaction? What's going on here? Obviously people

1010
00:57:57,720 --> 00:57:59,960
Speaker 2: might see that in wonder is that kind of thing? Say?

1011
00:58:00,320 --> 00:58:00,520
Speaker 3: Eat?

1012
00:58:01,080 --> 00:58:04,960
Speaker 2: I think personally, I just ate it and it was fine.

1013
00:58:06,120 --> 00:58:08,040
Speaker 2: So yeah, fill me in any what's the deal?

1014
00:58:08,920 --> 00:58:11,240
Speaker 3: Okay, I'm gonna give a very brief rundown of this.

1015
00:58:12,320 --> 00:58:15,360
Speaker 3: It's fascinating, And Lauren please jump in when we get

1016
00:58:15,400 --> 00:58:18,840
Speaker 3: to the fermentation part, because Lauren is our fermentation expert.

1017
00:58:19,000 --> 00:58:19,320
Speaker 3: Over all.

1018
00:58:19,440 --> 00:58:22,520
Speaker 1: Yeah, I love some bacteria and yeast poop. That's what

1019
00:58:22,640 --> 00:58:23,640
Speaker 1: makes the world go round.

1020
00:58:24,000 --> 00:58:28,720
Speaker 3: Yes, yes, okay. So another discoloration that might give some

1021
00:58:28,720 --> 00:58:33,240
Speaker 3: people pause is when garlic fermented garlic turns blue or green.

1022
00:58:34,160 --> 00:58:36,920
Speaker 3: This is caused by a chemical reaction between a sulfur

1023
00:58:36,960 --> 00:58:43,160
Speaker 3: containing amino acid aline and the enzyme alinase, and further

1024
00:58:43,280 --> 00:58:48,520
Speaker 3: compounded by either acidic ingredients lacto fermentation are even exposure

1025
00:58:48,520 --> 00:58:52,560
Speaker 3: to heat. Before slicing or cutting, these chemicals remain separated,

1026
00:58:52,600 --> 00:58:57,240
Speaker 3: but once they're sliced they combine to form allison. This

1027
00:58:57,320 --> 00:59:00,800
Speaker 3: reaction forms pyals, in turn, which are these rings of

1028
00:59:00,840 --> 00:59:06,160
Speaker 3: carbon nitrogen. When these pyrols chain together, they form polypyrols.

1029
00:59:06,920 --> 00:59:10,320
Speaker 3: Polypyrol molecules that imbue the garlic with a green are

1030
00:59:10,360 --> 00:59:13,760
Speaker 3: blue hue, and it's very distinct, by the way, if

1031
00:59:13,800 --> 00:59:17,000
Speaker 3: you've never seen it. If three of these molecules connect,

1032
00:59:17,080 --> 00:59:19,120
Speaker 3: you get blue, while four will give you more of

1033
00:59:19,120 --> 00:59:23,040
Speaker 3: a green color. The flavor pretty much remains the same

1034
00:59:23,400 --> 00:59:27,120
Speaker 3: from what I read, though perhaps more assertive. I can't

1035
00:59:27,120 --> 00:59:30,440
Speaker 3: really remember and when I ate, what I suspect was this.

1036
00:59:30,920 --> 00:59:34,240
Speaker 3: I don't remember thinking it was strong of garlic, but

1037
00:59:34,840 --> 00:59:37,600
Speaker 3: that's what I read. There really are a lot of

1038
00:59:37,640 --> 00:59:40,520
Speaker 3: factors that go into this whole thing, the age and

1039
00:59:40,640 --> 00:59:44,120
Speaker 3: size of the garlic, the cooking temperature, the acidity. The

1040
00:59:44,160 --> 00:59:46,320
Speaker 3: older garlic is, the more time it has to build

1041
00:59:46,400 --> 00:59:50,120
Speaker 3: up the chemicals needed for this reaction, and the acid

1042
00:59:50,200 --> 00:59:53,320
Speaker 3: helps break down the cellular walls of the garlic and

1043
00:59:53,360 --> 00:59:56,880
Speaker 3: speed up the whole process. Some speculate that using copper

1044
00:59:56,960 --> 00:59:59,800
Speaker 3: utensils copper rich foods are even copper and plain old

1045
01:00:00,240 --> 01:00:03,560
Speaker 3: water can contribute to this phenomenon, as well as other

1046
01:00:03,600 --> 01:00:08,200
Speaker 3: metals or minerals like iron or aluminium. Just cooking garlic

1047
01:00:08,240 --> 01:00:12,200
Speaker 3: alongside things like onion, which also contain sulfur, or something

1048
01:00:12,240 --> 01:00:16,240
Speaker 3: acidic like lemon juice can turn your garlic blue. This

1049
01:00:16,280 --> 01:00:20,520
Speaker 3: is so interesting to me, but yes, what about blue

1050
01:00:20,640 --> 01:00:25,560
Speaker 3: or green pickled garlic. Well, during the process of lacto fermentation,

1051
01:00:25,960 --> 01:00:30,200
Speaker 3: bacteria produce lactic acid. When exposed to that lactic acid,

1052
01:00:30,240 --> 01:00:33,560
Speaker 3: over time, the acid interacts with the chemicals in garlic,

1053
01:00:34,000 --> 01:00:38,240
Speaker 3: forms those polypyrols, and the garlic turns green or blue.

1054
01:00:38,360 --> 01:00:39,160
Speaker 2: It's not a mold.

1055
01:00:39,480 --> 01:00:42,880
Speaker 3: It is a normal chemical reaction that happens sometimes whether

1056
01:00:42,960 --> 01:00:47,080
Speaker 3: or not the brine is highly acidic yep, perfectly safe

1057
01:00:47,080 --> 01:00:50,680
Speaker 3: to eat. In some cultures and preparations, this blue or

1058
01:00:50,720 --> 01:00:55,120
Speaker 3: green garlic is the desired results. For example, in northern China,

1059
01:00:55,200 --> 01:00:58,160
Speaker 3: blue or green pickled garlic, called Laba garlic is a

1060
01:00:58,200 --> 01:01:01,880
Speaker 3: popular accompaniment to things like dumplings, especially during the cold

1061
01:01:01,880 --> 01:01:05,080
Speaker 3: season and for the Lava Festival, which takes place on

1062
01:01:05,160 --> 01:01:09,000
Speaker 3: the eighth day of the twelfth lunar month. To make

1063
01:01:09,040 --> 01:01:12,200
Speaker 3: this whole, peeled garlic cloves are aged in a sealed

1064
01:01:12,200 --> 01:01:16,120
Speaker 3: container with vinegar, typically rice vinegar. From what I've read,

1065
01:01:16,280 --> 01:01:19,640
Speaker 3: this results in a more like sweet and sour, pungent

1066
01:01:19,800 --> 01:01:20,600
Speaker 3: garlic flavor.

1067
01:01:20,920 --> 01:01:24,840
Speaker 2: And so the goal is intentionally to create blue or

1068
01:01:24,880 --> 01:01:26,960
Speaker 2: green garlic that's like what you're going.

1069
01:01:26,800 --> 01:01:30,680
Speaker 3: For yes, And actually when you and Robert came on

1070
01:01:30,720 --> 01:01:33,760
Speaker 3: our Lunar New Year episode as a crossover, we talked

1071
01:01:33,800 --> 01:01:36,200
Speaker 3: about how a lot of those foods are puns and

1072
01:01:36,200 --> 01:01:39,360
Speaker 3: the history behind them. And this has a long history

1073
01:01:39,400 --> 01:01:41,280
Speaker 3: and a pun behind it that I won't get into,

1074
01:01:41,360 --> 01:01:43,480
Speaker 3: but it's kind of like counting up your money in

1075
01:01:43,520 --> 01:01:48,120
Speaker 3: the green sort of being your money. Oh okay situation

1076
01:01:49,680 --> 01:01:52,480
Speaker 3: If you are really opposed to your garlic taking on

1077
01:01:52,520 --> 01:01:55,040
Speaker 3: a blue or green hue, though, there are a couple

1078
01:01:55,040 --> 01:01:58,320
Speaker 3: of things you can do, like using younger garlic, keeping

1079
01:01:58,320 --> 01:02:01,520
Speaker 3: your garlic cold until ready to cook, cooking onions and

1080
01:02:01,560 --> 01:02:04,200
Speaker 3: garlic separately, and waiting for the garlic to cook down

1081
01:02:04,240 --> 01:02:07,520
Speaker 3: a bit before adding acid. Some suggest blanching the garlic

1082
01:02:07,680 --> 01:02:09,800
Speaker 3: and using stainless steel products too. There's a lot of

1083
01:02:09,800 --> 01:02:12,640
Speaker 3: tips out there. I've never realized this was apparently a

1084
01:02:12,640 --> 01:02:18,920
Speaker 3: big problem, but yes, it's safe to eat. So all

1085
01:02:18,920 --> 01:02:22,400
Speaker 3: of this being said, garlic can mold with the tailtale

1086
01:02:22,520 --> 01:02:26,080
Speaker 3: like fuzzy blue and black spots, at which time they

1087
01:02:26,120 --> 01:02:28,760
Speaker 3: should be thrown out. Also, just to note, this is

1088
01:02:28,800 --> 01:02:33,080
Speaker 3: different from purple garlic, which is an entirely separate variety,

1089
01:02:33,240 --> 01:02:36,760
Speaker 3: so lots of lots of garlics out there, lots of

1090
01:02:36,960 --> 01:02:38,160
Speaker 3: colors garlic can take on.

1091
01:02:38,280 --> 01:02:41,000
Speaker 2: I love it, right, I think I've had purple garlic

1092
01:02:41,040 --> 01:02:44,680
Speaker 2: that that's just like an inherent color in the right.

1093
01:02:44,720 --> 01:02:45,600
Speaker 1: Yeah, it just grows that way.

1094
01:02:45,840 --> 01:02:46,360
Speaker 2: Reaction.

1095
01:02:47,200 --> 01:02:52,400
Speaker 3: Yeah, it's more assertive, is what I read researching this.

1096
01:02:53,400 --> 01:02:56,160
Speaker 2: So but no reason to be scared of the garlic

1097
01:02:56,200 --> 01:03:00,800
Speaker 2: that turns blue or green during storage. You're cooking, it's moldy.

1098
01:03:01,040 --> 01:03:05,520
Speaker 3: Unless it's moldy, but you will. There's a clear difference

1099
01:03:05,680 --> 01:03:08,520
Speaker 3: between moldy garlic and what we're talking about with this

1100
01:03:08,560 --> 01:03:12,080
Speaker 3: blue and green garlic. It is a very bright hue.

1101
01:03:12,160 --> 01:03:12,680
Speaker 3: It takes on.

1102
01:03:13,280 --> 01:03:19,320
Speaker 2: Yeah, in the case of the reaction, not the mold. Yes, yes, well, folks,

1103
01:03:19,360 --> 01:03:20,840
Speaker 2: I don't want to run you off, but we are

1104
01:03:20,960 --> 01:03:23,480
Speaker 2: coming up against our time limit here. It's been so

1105
01:03:23,600 --> 01:03:26,000
Speaker 2: much fun talking de y'all today. Do you want to

1106
01:03:26,000 --> 01:03:28,200
Speaker 2: do another episode with men? Can we do another one?

1107
01:03:28,480 --> 01:03:28,880
Speaker 1: Yeah?

1108
01:03:29,400 --> 01:03:36,560
Speaker 2: More weird food science, food storage, mad science, reactions, transformations, explosions.

1109
01:03:36,680 --> 01:03:42,720
Speaker 3: Yeah, yeah, I think we're in Yeah.

1110
01:03:41,480 --> 01:03:45,480
Speaker 2: I can't wait. Well, Annie, Lauren, thank you so much

1111
01:03:45,520 --> 01:03:48,680
Speaker 2: for joining me today. It has been a blast. And

1112
01:03:48,880 --> 01:03:51,439
Speaker 2: please remind people again where they can find your work.

1113
01:03:51,800 --> 01:03:53,240
Speaker 2: I know we talked about it at the top, but

1114
01:03:53,520 --> 01:03:55,800
Speaker 2: let's hit them with it again. Repetition doesn't hurt.

1115
01:03:56,120 --> 01:03:59,360
Speaker 1: Yeah, you can find our podcast saver anywhere you get

1116
01:03:59,400 --> 01:04:03,600
Speaker 1: your podcast. We are also about to be on a

1117
01:04:03,680 --> 01:04:06,920
Speaker 1: panel here in Atlanta at the PRX Podcast Creator Summit.

1118
01:04:07,760 --> 01:04:10,600
Speaker 1: They asked us to come talk about food podcasting, so

1119
01:04:11,080 --> 01:04:14,080
Speaker 1: we were like, sure, that's on July thirtieth. That's a

1120
01:04:14,120 --> 01:04:18,040
Speaker 1: Wednesday from seven to nine pm. It is free, open

1121
01:04:18,080 --> 01:04:20,560
Speaker 1: to the public, located at the Plywood, So come on

1122
01:04:20,600 --> 01:04:22,720
Speaker 1: out if you're interested. They've got a bunch of other

1123
01:04:22,960 --> 01:04:26,200
Speaker 1: really fascinating sounding like if you are into audio creation.

1124
01:04:27,000 --> 01:04:30,200
Speaker 1: The whole thirtieth to the first is a bunch of

1125
01:04:30,200 --> 01:04:33,360
Speaker 1: workshops with a bunch of really cool humans just trying

1126
01:04:33,360 --> 01:04:37,360
Speaker 1: to make podcasting more accessible to everyone.

1127
01:04:37,440 --> 01:04:41,160
Speaker 2: So yeah, and also, Lauren, people can find your work

1128
01:04:41,200 --> 01:04:44,479
Speaker 2: on brain Stuff the podcast and any people can find

1129
01:04:44,480 --> 01:04:47,280
Speaker 2: your work on stuff Mom never told you correct?

1130
01:04:47,480 --> 01:04:47,720
Speaker 4: Yeah?

1131
01:04:48,200 --> 01:04:50,040
Speaker 2: Anything else? Before we close out, go.

1132
01:04:50,240 --> 01:04:51,840
Speaker 3: Listen to our Tomato episode.

1133
01:04:52,000 --> 01:04:56,320
Speaker 2: Okay to it. That's your homework. That's your homework, listeners, Yeah,

1134
01:04:56,760 --> 01:05:02,680
Speaker 2: savor Tomato redocs. Yes, okay, let's see. Hey, if you're

1135
01:05:02,720 --> 01:05:05,520
Speaker 2: new to the show today. I normally co host this

1136
01:05:05,680 --> 01:05:08,640
Speaker 2: with a guy named Robert Lamb. He'll be back with me,

1137
01:05:09,040 --> 01:05:13,720
Speaker 2: I believe next week or maybe later this week, but generally.

1138
01:05:13,760 --> 01:05:16,120
Speaker 2: Stuff to Blow Your Mind is a science and culture

1139
01:05:16,160 --> 01:05:19,440
Speaker 2: podcast with core episodes that publish on Tuesdays and Thursdays

1140
01:05:19,440 --> 01:05:22,720
Speaker 2: of every week. On Fridays, Rob and I usually do

1141
01:05:23,720 --> 01:05:26,680
Speaker 2: a different kind of episode called Weird House Cinema, where

1142
01:05:26,680 --> 01:05:30,120
Speaker 2: we just talk about weird movies. They can be good,

1143
01:05:30,200 --> 01:05:32,200
Speaker 2: they can be bad, they can be old, they can

1144
01:05:32,240 --> 01:05:35,080
Speaker 2: be new, they can be well known or obscure. The

1145
01:05:35,080 --> 01:05:39,320
Speaker 2: only real criterion is they got to be weird. Let's see.

1146
01:05:39,480 --> 01:05:43,720
Speaker 2: We also do short form episodes on Wednesdays, and then

1147
01:05:43,880 --> 01:05:47,560
Speaker 2: on Saturdays and Mondays we run some episodes from the vault,

1148
01:05:47,840 --> 01:05:50,400
Speaker 2: older episodes of Stuff to Blow Your Mind and Weird

1149
01:05:50,440 --> 01:05:54,440
Speaker 2: House Cinema. If you want to find us on social media,

1150
01:05:54,840 --> 01:05:57,160
Speaker 2: I think we're on some of those things. I don't know,

1151
01:05:57,320 --> 01:05:59,720
Speaker 2: I'm not attached to that world, but you can definitely

1152
01:05:59,760 --> 01:06:03,040
Speaker 2: find on like Instagram, and Weird House Cinema has a

1153
01:06:03,080 --> 01:06:06,760
Speaker 2: profile on letterboxed dot com. That's a social kind of

1154
01:06:06,800 --> 01:06:09,880
Speaker 2: film website that it has reviews and film lists and

1155
01:06:09,880 --> 01:06:12,520
Speaker 2: stuff like that, I think we're just called weird house

1156
01:06:12,600 --> 01:06:18,040
Speaker 2: on Letterbox. Huge thanks, of course too, Annie Reese and

1157
01:06:18,120 --> 01:06:21,520
Speaker 2: Lauren Vogelbaum for joining me today, And huge thanks as

1158
01:06:21,560 --> 01:06:26,160
Speaker 2: always to our excellent audio producer, Jjpozway. If you would

1159
01:06:26,200 --> 01:06:27,800
Speaker 2: like to get in touch with us with feedback on

1160
01:06:27,840 --> 01:06:29,880
Speaker 2: this episode or an together to suggest a topic for

1161
01:06:29,920 --> 01:06:32,840
Speaker 2: the future, to tell us how many lasagna batteries it's

1162
01:06:32,840 --> 01:06:35,760
Speaker 2: going to take to power a city, or anything else,

1163
01:06:35,960 --> 01:06:38,680
Speaker 2: you can email us at contact at stuff to Blow

1164
01:06:38,680 --> 01:06:47,600
Speaker 2: your Mind dot com.

1165
01:06:47,760 --> 01:06:50,680
Speaker 1: Stuff to Blow Your Mind is production of iHeartRadio. For

1166
01:06:50,760 --> 01:06:54,600
Speaker 1: more podcasts from iHeartRadio, visit the iHeartRadio app, Apple Podcasts,

1167
01:06:54,680 --> 01:07:10,680
Speaker 1: or wherever you're listening to your favorite shows.