1 00:00:08,800 --> 00:00:11,040 Speaker 1: Hello, and welcome to favorite production of iHeart Radio. I'm 2 00:00:11,039 --> 00:00:13,640 Speaker 1: Annie Reese and I'm Lauren Vogelvom, and today we have 3 00:00:13,680 --> 00:00:17,320 Speaker 1: an episode for you about scalops. Yes, and we're all 4 00:00:17,400 --> 00:00:21,160 Speaker 1: very excited about this. Oh my goodness, we are. Um. 5 00:00:21,160 --> 00:00:24,319 Speaker 1: I they're one of my favorite foods. Oh me too. 6 00:00:24,480 --> 00:00:27,080 Speaker 1: I love scalots. I love like a just saute a 7 00:00:27,120 --> 00:00:32,600 Speaker 1: little butter, little lemon, maybe some parsley. Yeah, it's simple, 8 00:00:32,640 --> 00:00:36,279 Speaker 1: just a just a quick sear, like right, just a 9 00:00:36,280 --> 00:00:38,600 Speaker 1: tiny bit of salt and that's all you're really They're 10 00:00:38,640 --> 00:00:40,199 Speaker 1: so good and they are one of the things you 11 00:00:40,240 --> 00:00:44,120 Speaker 1: were talking about poutine on a menu, um, being one 12 00:00:44,120 --> 00:00:46,000 Speaker 1: of the things that like you just stop and like 13 00:00:46,080 --> 00:00:47,760 Speaker 1: that is as far as you get. That is how 14 00:00:47,800 --> 00:00:51,040 Speaker 1: I feel about scalops, Like like I will read the 15 00:00:51,040 --> 00:00:55,640 Speaker 1: rest of the menu out of like respect for the kitchen, 16 00:00:56,000 --> 00:00:58,560 Speaker 1: but like I'm going to order the scallops. It's pretty 17 00:00:58,640 --> 00:01:04,280 Speaker 1: much for conclusion. Yeah. Yeah, It's It's funny you say that, 18 00:01:04,360 --> 00:01:07,880 Speaker 1: because when you become like pretty good friends with someone, 19 00:01:07,880 --> 00:01:11,000 Speaker 1: I would say, we're very good friends, Lauren, sure, yeah, yeah, yeah, 20 00:01:11,000 --> 00:01:14,679 Speaker 1: and we certainly have been to any number of restaurants together. Yes, 21 00:01:14,760 --> 00:01:18,280 Speaker 1: and I can be like probably dealing superproducer, Dalon and 22 00:01:18,360 --> 00:01:20,200 Speaker 1: Lauren are going to get these scalops and maybe I 23 00:01:20,240 --> 00:01:24,039 Speaker 1: can get a bite. But it's like one of those 24 00:01:24,040 --> 00:01:28,600 Speaker 1: things I'm like pretty sure that's what they're gonna get. Yeah, Yeah. 25 00:01:28,680 --> 00:01:31,319 Speaker 1: I always appreciate that, like like walking into a place 26 00:01:31,400 --> 00:01:33,320 Speaker 1: with a yeah, with someone that you know that well 27 00:01:33,360 --> 00:01:36,440 Speaker 1: and being like, Okay, all right, I don't have to 28 00:01:36,560 --> 00:01:42,520 Speaker 1: order that because I know they're gonna right exactly. The 29 00:01:42,520 --> 00:01:45,039 Speaker 1: thing is, those scalops are one of those I mean, 30 00:01:45,040 --> 00:01:47,960 Speaker 1: you're always very kind and share, but it is one 31 00:01:47,960 --> 00:01:49,800 Speaker 1: of those foods when you get your like get your 32 00:01:49,800 --> 00:01:55,280 Speaker 1: own scallops friends, because you don't normally get too many. Sure, 33 00:01:54,960 --> 00:01:58,080 Speaker 1: sure and in order. My little brother was like that 34 00:01:58,120 --> 00:02:02,040 Speaker 1: as well before he became vegetarians. Always scallops or the 35 00:02:02,200 --> 00:02:04,320 Speaker 1: thing he was going to get, like no matter what. 36 00:02:05,080 --> 00:02:08,720 Speaker 1: Um And they definitely they when I see them on 37 00:02:08,720 --> 00:02:16,960 Speaker 1: a menu, it's probably I'm gonna go that way. Oh 38 00:02:17,000 --> 00:02:20,399 Speaker 1: they're so good. And also, you know, listeners, we love 39 00:02:20,520 --> 00:02:27,080 Speaker 1: talking about some strange marine Oh my heck. And I 40 00:02:27,160 --> 00:02:31,000 Speaker 1: didn't there there there weren't enough hours in the day today. 41 00:02:31,320 --> 00:02:34,639 Speaker 1: I was really trying to fit but there's also so 42 00:02:34,639 --> 00:02:38,959 Speaker 1: many different species and they're so weird that I'm just like, 43 00:02:39,280 --> 00:02:44,160 Speaker 1: there wasn't I couldn't. I'm sorry. Um oh, no need 44 00:02:44,240 --> 00:02:48,400 Speaker 1: to apologize. It's a lot, but definitely listeners. If you 45 00:02:48,480 --> 00:02:53,160 Speaker 1: have not looked up a picture of a scallop of 46 00:02:53,240 --> 00:02:57,040 Speaker 1: like a live, scalive scalop in the wild, look it up, 47 00:02:57,800 --> 00:03:04,000 Speaker 1: look it up. Yep, yep, we're so uh, I mean 48 00:03:04,040 --> 00:03:06,720 Speaker 1: we're going to get into that. Yes, I'll save it, 49 00:03:06,880 --> 00:03:09,320 Speaker 1: so excited I'll save it for then, I'll save it 50 00:03:09,400 --> 00:03:12,360 Speaker 1: for them. Um, we've we we have done. Yes, we 51 00:03:12,400 --> 00:03:16,880 Speaker 1: have done other uh see creatures before the the oyster 52 00:03:17,360 --> 00:03:21,440 Speaker 1: fairly related, also a bibalve yes. Um. Also we've done 53 00:03:21,480 --> 00:03:29,760 Speaker 1: the lobster, crawfish, crayfish crawl daddy crabs kind of related. 54 00:03:30,480 --> 00:03:36,000 Speaker 1: Snails snails kind of related, although we usually eat land 55 00:03:36,040 --> 00:03:39,440 Speaker 1: snails not sea snails. But sure, yeah yeah, and then 56 00:03:39,480 --> 00:03:41,160 Speaker 1: we've done a bunch of fish. But I would say 57 00:03:41,160 --> 00:03:44,960 Speaker 1: these are definitely the ones that are closest in terms 58 00:03:44,960 --> 00:03:49,000 Speaker 1: of yeah shellfish related, sure, sure, yeah, yeah yeah, But okay, 59 00:03:49,320 --> 00:03:57,920 Speaker 1: let us get to our question. Let us scallops. What 60 00:03:58,040 --> 00:04:03,160 Speaker 1: are they? Oh my heck? Uh Well Scallops are yes, 61 00:04:03,200 --> 00:04:06,280 Speaker 1: a type of seafood, a shellfish indeed um and the 62 00:04:06,360 --> 00:04:09,320 Speaker 1: part most often eaten here in the United States anyway, 63 00:04:09,520 --> 00:04:14,080 Speaker 1: is um a white to pinkish white disc of muscle 64 00:04:14,520 --> 00:04:17,599 Speaker 1: that when it's raw, is very tender and a little 65 00:04:17,600 --> 00:04:21,360 Speaker 1: bit translucent um, almost almost like a jelly, And that 66 00:04:21,480 --> 00:04:25,000 Speaker 1: when you cook it, um, it'll firm up to being 67 00:04:25,120 --> 00:04:28,280 Speaker 1: kind of opaque and chewy the longer that you let 68 00:04:28,320 --> 00:04:31,799 Speaker 1: it go. The flavor is on the delicate side. Um, 69 00:04:31,839 --> 00:04:37,240 Speaker 1: sweet and briny and rich. Mm hmm so good. Yeah, 70 00:04:37,360 --> 00:04:43,039 Speaker 1: delicate is a good word for It's like, oh yeah, yeah, no, no, 71 00:04:43,160 --> 00:04:47,360 Speaker 1: this was a very serious craving episode. I like, I 72 00:04:47,440 --> 00:04:50,600 Speaker 1: started thinking, Oh, I just started thinking about them. I 73 00:04:50,640 --> 00:04:54,320 Speaker 1: started thinking about having them in um in sushi, and 74 00:04:55,120 --> 00:04:57,640 Speaker 1: right just like that nice seer we were talking. Okay, anyway, 75 00:04:57,760 --> 00:05:04,000 Speaker 1: um u uh. Scalops the animal are a bi valve, 76 00:05:04,279 --> 00:05:07,680 Speaker 1: meaning they've got a shell composed of two halves that 77 00:05:07,720 --> 00:05:11,680 Speaker 1: are hinged at one end. And there are a whole 78 00:05:11,680 --> 00:05:16,520 Speaker 1: bunch of different genuses and species um within the family 79 00:05:16,720 --> 00:05:20,080 Speaker 1: pectmier Um that are all referred to with scalops, and 80 00:05:20,120 --> 00:05:24,920 Speaker 1: they all have slightly different biologies and lifespans and life patterns. 81 00:05:25,000 --> 00:05:29,000 Speaker 1: Some of them are hermaphroditic and some uh, some are not. 82 00:05:29,320 --> 00:05:32,360 Speaker 1: There's a whole bunch of different things going on with scalops. 83 00:05:32,560 --> 00:05:35,960 Speaker 1: There's a whole bunch of different things going on with scallops, y'all. 84 00:05:36,839 --> 00:05:41,240 Speaker 1: Now that is a shirt or fellow I've heard one 85 00:05:41,960 --> 00:05:45,000 Speaker 1: so true, though, Yes, a whole bunch is going on. 86 00:05:45,920 --> 00:05:50,559 Speaker 1: Oh heck. Um. They are really interesting, like they are. 87 00:05:50,600 --> 00:05:55,680 Speaker 1: They are a lot more complex than, for example, an oyster. Um, right, 88 00:05:55,760 --> 00:05:57,520 Speaker 1: and so much so that I didn't really get to 89 00:05:57,600 --> 00:06:00,520 Speaker 1: delve as far into it as I wanted to today. Um. 90 00:06:00,560 --> 00:06:04,839 Speaker 1: But but basically what you're looking at, um is within 91 00:06:05,520 --> 00:06:09,640 Speaker 1: these these two halves of a hinged shell. Um, you've 92 00:06:09,680 --> 00:06:13,599 Speaker 1: got this this large muscle um. Then surrounded by a 93 00:06:13,680 --> 00:06:17,240 Speaker 1: kind of meaty mantle and some guts and some gills 94 00:06:17,320 --> 00:06:21,240 Speaker 1: and some gonads um, and then uh, you know, some 95 00:06:21,320 --> 00:06:24,600 Speaker 1: nervous system kind of stuff, and then um peeking out 96 00:06:25,000 --> 00:06:29,000 Speaker 1: at the outer edge of the shell, Um, you've got 97 00:06:29,080 --> 00:06:32,560 Speaker 1: these tentacles, these small tentacles um that they used to 98 00:06:32,720 --> 00:06:35,320 Speaker 1: you know, sense what's going on around them. Um. And 99 00:06:36,440 --> 00:06:40,680 Speaker 1: a large number of eyes um, like as many as 100 00:06:40,760 --> 00:06:45,280 Speaker 1: two hundred eyes situated around the edge of their shell 101 00:06:45,920 --> 00:06:49,719 Speaker 1: and um. In some species they are colored bright blue, 102 00:06:50,080 --> 00:06:53,600 Speaker 1: like bright bright bright blue, which is very striking in photographs. 103 00:06:53,640 --> 00:06:55,880 Speaker 1: Also very striking in photographs is the fact that, um, 104 00:06:55,880 --> 00:06:59,080 Speaker 1: that they're mirrored. Um they've got these little mirror uh, 105 00:06:59,400 --> 00:07:01,880 Speaker 1: a little bit inside of their eyes that help the 106 00:07:01,880 --> 00:07:07,120 Speaker 1: eyes work, um, And so they're quite reflective, yeah, in photographs. 107 00:07:07,160 --> 00:07:11,000 Speaker 1: So when a scalop is looking at you in a picture, 108 00:07:11,720 --> 00:07:14,840 Speaker 1: that's that's had a flash. It's just it's very It's 109 00:07:14,840 --> 00:07:19,080 Speaker 1: a lot it is, and look it up. I'm telling you, 110 00:07:19,080 --> 00:07:21,400 Speaker 1: you've got to see it. I don't think I knew. 111 00:07:21,520 --> 00:07:25,440 Speaker 1: I don't think I was aware neither. It was news 112 00:07:25,480 --> 00:07:31,120 Speaker 1: to me. But I'm glad that I know now. Yeah. 113 00:07:31,360 --> 00:07:35,320 Speaker 1: Um so gosh, I yeah, I really Okay, Okay, it's 114 00:07:35,320 --> 00:07:38,000 Speaker 1: a different show. It's a different day anyway. The shells, 115 00:07:38,120 --> 00:07:42,480 Speaker 1: the shells um. They're typically roughly circular in shape, with 116 00:07:42,520 --> 00:07:45,240 Speaker 1: a with a flat end where right the hinge attaches 117 00:07:45,280 --> 00:07:48,040 Speaker 1: the two halves. Each half is a shaped like a 118 00:07:48,080 --> 00:07:50,480 Speaker 1: like a shallow dish. Sometimes one will be deeper than 119 00:07:50,520 --> 00:07:52,480 Speaker 1: the other so that the creature can like sit in 120 00:07:52,600 --> 00:07:56,840 Speaker 1: sand and present like a relatively unobtrusive, flat profile up 121 00:07:56,840 --> 00:07:59,600 Speaker 1: to the world. But anyway, UM. In some types the 122 00:07:59,640 --> 00:08:03,600 Speaker 1: shells are smooth, and in others they have these deep 123 00:08:04,160 --> 00:08:08,200 Speaker 1: ridges or ribs radiating outward UM, with the hinge being 124 00:08:08,200 --> 00:08:10,280 Speaker 1: the focal point UM, sort of like a hand fan, 125 00:08:10,560 --> 00:08:17,360 Speaker 1: you know. And UM. The word escaloped meaning ridged in 126 00:08:17,480 --> 00:08:20,560 Speaker 1: like slopy little dips um comes from the shape of 127 00:08:20,600 --> 00:08:23,080 Speaker 1: these shells. UM. The shells can come in a wide 128 00:08:23,160 --> 00:08:27,880 Speaker 1: range of colors, from white to oranges to Purple's really pretty, 129 00:08:28,040 --> 00:08:32,439 Speaker 1: really um, and their shells are continually growing. You can 130 00:08:32,480 --> 00:08:36,040 Speaker 1: count the rings radiating outward from the shells hinge to 131 00:08:36,200 --> 00:08:38,920 Speaker 1: estimate how many years old escalop is like a tree. 132 00:08:40,000 --> 00:08:45,680 Speaker 1: Oh yeah, it'll take a few years for scallops to 133 00:08:45,760 --> 00:08:48,960 Speaker 1: reach what's considered full size for harvesting. How long that 134 00:08:49,040 --> 00:08:53,080 Speaker 1: will be will depend on the type of scaloping question. UM. 135 00:08:53,160 --> 00:08:56,000 Speaker 1: For just for example, for Atlantic sea scalops, it's like 136 00:08:56,040 --> 00:08:58,080 Speaker 1: three to four years, but you can let them go 137 00:08:58,080 --> 00:08:59,800 Speaker 1: a lot longer, like they can live up to about 138 00:09:00,000 --> 00:09:03,320 Speaker 1: any years or more UM and get kind of large. 139 00:09:03,960 --> 00:09:07,880 Speaker 1: Scalops can produce millions or hundreds of millions of eggs 140 00:09:07,920 --> 00:09:12,480 Speaker 1: every year. UM. And we'll breed by releasing them out 141 00:09:12,559 --> 00:09:16,520 Speaker 1: into the water column and um and and similarly, males 142 00:09:16,800 --> 00:09:20,480 Speaker 1: or um things that are creating sperm at that moment 143 00:09:20,559 --> 00:09:23,000 Speaker 1: will release their sperm, and then it's just sort of 144 00:09:23,040 --> 00:09:25,199 Speaker 1: like well, hopefully the sperm and the eggs find each 145 00:09:25,200 --> 00:09:28,080 Speaker 1: other and result in fertilized eggs that hatch as larva, 146 00:09:29,520 --> 00:09:34,240 Speaker 1: though apparently one in a million or fewer of those 147 00:09:34,440 --> 00:09:38,040 Speaker 1: uh eggs will get fertilized and go on to reach adulthood. 148 00:09:38,800 --> 00:09:46,240 Speaker 1: Wow yeah, yeah, shotgun style, you know. Go. Those larva, though, 149 00:09:46,720 --> 00:09:50,679 Speaker 1: will float around for a month or two before starting 150 00:09:50,679 --> 00:09:53,840 Speaker 1: to grow their shell and then uh falling and settling 151 00:09:53,880 --> 00:09:57,280 Speaker 1: on the seafloor, though they don't really settle in um 152 00:09:57,640 --> 00:10:00,920 Speaker 1: generally like a like say oysters do, which if you're 153 00:10:01,000 --> 00:10:03,559 Speaker 1: if you're going out and getting like a wild oyster, 154 00:10:03,880 --> 00:10:06,880 Speaker 1: you gotta hammer it off of the rock um that 155 00:10:06,880 --> 00:10:11,120 Speaker 1: that the shells have attached themselves to. Uh. Scallops are 156 00:10:11,160 --> 00:10:13,960 Speaker 1: a lot more mobile than that. Um. They can earn, 157 00:10:14,040 --> 00:10:16,640 Speaker 1: most of them are. Most of them can swim and 158 00:10:16,720 --> 00:10:21,400 Speaker 1: swim pretty fast and thus avoid predators like starfish, which 159 00:10:21,440 --> 00:10:24,679 Speaker 1: will use their weird limbs to pry a shell apart 160 00:10:25,120 --> 00:10:29,160 Speaker 1: and then disgorge their stomach into the shell and then 161 00:10:29,920 --> 00:10:35,559 Speaker 1: liquefy the bi valve and then suck their stomach back in. 162 00:10:37,800 --> 00:10:43,480 Speaker 1: It's terrifying. Starfish aside, couldn't help myself. I'm sorry and 163 00:10:43,640 --> 00:10:49,079 Speaker 1: or welcome. Thank you, thank you putting that in there. Um, 164 00:10:49,240 --> 00:10:52,680 Speaker 1: I feel like you've got some very specific experience slash 165 00:10:52,720 --> 00:10:56,360 Speaker 1: memories of this. I it's just one of the things 166 00:10:56,360 --> 00:11:00,080 Speaker 1: that I'm like, well, that's really borked nature. Thank you. 167 00:11:02,880 --> 00:11:08,440 Speaker 1: Oh yeah. Also again highly recommend looking up footage of 168 00:11:08,480 --> 00:11:15,280 Speaker 1: scallops smoothing. Pretty cool. Yeah, it's super cool alright. Anyway, Um, 169 00:11:15,280 --> 00:11:23,839 Speaker 1: we're a food show again allegedly so yeah, certainly here 170 00:11:23,880 --> 00:11:26,679 Speaker 1: in the States. Um, the part that you probably think 171 00:11:26,720 --> 00:11:29,439 Speaker 1: of when you think of scallops is food. Um. That 172 00:11:29,440 --> 00:11:34,240 Speaker 1: that thick, meaty white disk is the scalops um adductor 173 00:11:35,000 --> 00:11:38,320 Speaker 1: muscle um, which it uses to open and shut its 174 00:11:38,320 --> 00:11:41,760 Speaker 1: shell um, though it never completely closes, unlike say clams 175 00:11:41,840 --> 00:11:44,320 Speaker 1: or muscles or oysters. And if you think about the 176 00:11:44,360 --> 00:11:48,040 Speaker 1: similar muscle in any of those bi valves, UM, you'll 177 00:11:48,040 --> 00:11:51,240 Speaker 1: get an idea of how the two animals are. Two 178 00:11:51,280 --> 00:11:55,040 Speaker 1: types of animals use them differently because in those other bivalves. Um. 179 00:11:55,320 --> 00:11:58,480 Speaker 1: That muscle is used to hold the shell shut tight 180 00:11:59,360 --> 00:12:02,679 Speaker 1: most are all of the time. Um, it's a stiff, 181 00:12:02,679 --> 00:12:05,720 Speaker 1: fibrous a little bit that we pretty much just cut 182 00:12:05,760 --> 00:12:09,679 Speaker 1: through in order to open the shell and eat the 183 00:12:09,920 --> 00:12:14,600 Speaker 1: meaty bit the mantle. Um. But scalops right don't sit 184 00:12:14,640 --> 00:12:18,080 Speaker 1: in one place once they mature. Usually they swim by 185 00:12:18,160 --> 00:12:22,480 Speaker 1: fluting water through their shell, which they do by flexing 186 00:12:22,480 --> 00:12:26,520 Speaker 1: that muscle. And so that's why it grows so large. Um. 187 00:12:26,600 --> 00:12:28,920 Speaker 1: But but the whole scalop is edible. If you get 188 00:12:28,960 --> 00:12:32,920 Speaker 1: them a hole or or live um. They might have 189 00:12:33,160 --> 00:12:36,320 Speaker 1: a purse of a bright orange row in the shell 190 00:12:36,600 --> 00:12:39,160 Speaker 1: that can also be eaten raw or cooked. Um. It'll 191 00:12:39,200 --> 00:12:42,280 Speaker 1: still have that mantle attached, Smaller and tougher than in 192 00:12:42,320 --> 00:12:45,120 Speaker 1: some of those other bivalves, but still tasty. You can 193 00:12:45,360 --> 00:12:47,600 Speaker 1: you can tenderize it and serve it raw as like 194 00:12:47,679 --> 00:12:50,560 Speaker 1: a like a sashimi, or you can dry it out 195 00:12:50,679 --> 00:12:54,960 Speaker 1: for for use um in in snacks or or powders um. 196 00:12:55,120 --> 00:12:58,720 Speaker 1: Or you can cook it into soups or stews. So tasty. 197 00:12:58,920 --> 00:13:01,880 Speaker 1: One of my favorite, one of my favorite Isakaiah's um 198 00:13:01,920 --> 00:13:05,880 Speaker 1: in Atlanta. Show you has a dish of like when 199 00:13:05,880 --> 00:13:09,280 Speaker 1: they get live scallops in where they'll they'll they'll you know, 200 00:13:09,320 --> 00:13:14,360 Speaker 1: take the good scalop bit and serve it as sashimi, 201 00:13:14,440 --> 00:13:17,000 Speaker 1: but then also serve you the rest of the scalop 202 00:13:17,760 --> 00:13:19,680 Speaker 1: like cooked up with like like like into kind of 203 00:13:19,760 --> 00:13:22,080 Speaker 1: like a like a broth that you just kind of 204 00:13:22,080 --> 00:13:24,559 Speaker 1: like slurp out of the shell. Oh my goodness, it 205 00:13:24,679 --> 00:13:33,480 Speaker 1: does sound good. Yeah. Um. Whoa, what about the nutrition 206 00:13:34,880 --> 00:13:38,200 Speaker 1: by themselves? Scallops are pretty good for you. High in protein, 207 00:13:38,360 --> 00:13:41,200 Speaker 1: a little bit of fat, good smattering of vitamins and minerals. 208 00:13:41,240 --> 00:13:43,520 Speaker 1: They will help keep you going, I would say, to 209 00:13:43,640 --> 00:13:46,640 Speaker 1: fill you up. Um, you know, probably pair with a vegetable. 210 00:13:46,720 --> 00:13:50,360 Speaker 1: Always eat a vegetable. Um. Some recipes for scalops can 211 00:13:50,400 --> 00:13:52,679 Speaker 1: involve a lot of butter or cream, so like watch 212 00:13:52,679 --> 00:13:59,520 Speaker 1: your serving sizes there. But you're okay, You're okay, yeah, 213 00:13:59,679 --> 00:14:05,560 Speaker 1: yeah uh um. And we do have some numbers for you. Um. 214 00:14:05,600 --> 00:14:09,079 Speaker 1: A lot of these are pretty US specific, but um. 215 00:14:09,200 --> 00:14:12,160 Speaker 1: The scalping industry is hugely important to the U. S. 216 00:14:12,200 --> 00:14:15,959 Speaker 1: East Coast. In the value of the commercial scalp industry 217 00:14:16,000 --> 00:14:19,320 Speaker 1: in and around Maine was fivety two point nine million 218 00:14:19,480 --> 00:14:22,880 Speaker 1: dollars UM. And this was a huge increase, up one 219 00:14:22,960 --> 00:14:28,000 Speaker 1: hundred million dollars from alone. Yeah, and it went even 220 00:14:28,080 --> 00:14:31,280 Speaker 1: higher in twenty nineteen, up to UM five and fifty 221 00:14:31,400 --> 00:14:35,000 Speaker 1: nine million UM, which placed it second only to lobsters 222 00:14:35,080 --> 00:14:38,160 Speaker 1: in term of catch value in the region. UM. They 223 00:14:38,200 --> 00:14:43,680 Speaker 1: are what some fisher people, fisher folk, um, aquaculture humans 224 00:14:44,200 --> 00:14:47,440 Speaker 1: um referred to as a high ticket item. UM. A 225 00:14:47,480 --> 00:14:54,280 Speaker 1: single scalop can sell wholesale for around three bucks. Wow. Yeah, okay, UM. 226 00:14:54,320 --> 00:14:56,120 Speaker 1: I so when we were doing this episode, I was 227 00:14:56,120 --> 00:15:01,360 Speaker 1: looking for scalops, you know, perhaps obviously, and I couldn't 228 00:15:01,360 --> 00:15:04,320 Speaker 1: find any. And I found some, I did not buy them, 229 00:15:04,840 --> 00:15:08,000 Speaker 1: but I found something that were frozen, that were bacon 230 00:15:08,120 --> 00:15:12,560 Speaker 1: wrapped scallops. And I was like, frozen and already wrapped 231 00:15:12,600 --> 00:15:17,800 Speaker 1: in bacon. Yes, you know maybe if I I'm not 232 00:15:17,840 --> 00:15:22,400 Speaker 1: opposed to it. I was just a little reflexed. I mean, 233 00:15:22,440 --> 00:15:24,880 Speaker 1: have you had a bacon wrap scalop? I have not. 234 00:15:25,400 --> 00:15:31,440 Speaker 1: Oh all classic pairing, very very like like late eighties, 235 00:15:31,480 --> 00:15:36,520 Speaker 1: early nineties, like the surf and turf. Yeah, totally totally. 236 00:15:36,560 --> 00:15:40,320 Speaker 1: It's it's it's super good. UM. I highly recommend it, 237 00:15:40,520 --> 00:15:44,080 Speaker 1: but um, it can be it can be a lot 238 00:15:44,160 --> 00:15:46,280 Speaker 1: be like, you really have to get the texture of 239 00:15:46,360 --> 00:15:52,040 Speaker 1: both right, otherwise it's kind of like soggy and chewy, 240 00:15:52,200 --> 00:15:56,680 Speaker 1: which is not what I want from that experience either. Wow, 241 00:15:57,520 --> 00:16:03,400 Speaker 1: any gate, UM, But the price was very high, as 242 00:16:03,720 --> 00:16:08,240 Speaker 1: was the point I was securitously trying to get to sure. Yes. Yes, 243 00:16:10,320 --> 00:16:13,360 Speaker 1: the value of mains scalp fishery was estimated to be 244 00:16:13,480 --> 00:16:16,120 Speaker 1: just under two million dollars in two thousand and two, 245 00:16:16,200 --> 00:16:19,200 Speaker 1: and that was a drop from when it was valued 246 00:16:19,200 --> 00:16:23,000 Speaker 1: around ten million dollars, which that drop sparked a push 247 00:16:23,040 --> 00:16:25,800 Speaker 1: for some protections and changes around scalping in the region. 248 00:16:25,800 --> 00:16:30,240 Speaker 1: And we're going to get into that in the history section. Yeah. Yeah, 249 00:16:30,280 --> 00:16:32,760 Speaker 1: it's it's been called like a like a true success 250 00:16:32,800 --> 00:16:36,760 Speaker 1: story UM in the in the fishing industry, and it's 251 00:16:36,800 --> 00:16:40,000 Speaker 1: been so important to that region that UM that that 252 00:16:40,160 --> 00:16:43,000 Speaker 1: a lot of research is still being done UM and 253 00:16:43,000 --> 00:16:45,320 Speaker 1: and with special programs in place to help it along. 254 00:16:45,640 --> 00:16:49,400 Speaker 1: For example, of the allowed wild sea scalop harvest in 255 00:16:49,440 --> 00:16:53,240 Speaker 1: the Atlantic, one point to five million pounds are sold 256 00:16:53,280 --> 00:16:57,480 Speaker 1: specifically to fund that research UM through this initiative called 257 00:16:57,520 --> 00:17:01,880 Speaker 1: the Scalop Research Set Aside Program UM. And I'll say 258 00:17:01,880 --> 00:17:03,920 Speaker 1: that that is a really tiny amount, like a few 259 00:17:04,000 --> 00:17:07,560 Speaker 1: hundred million pounds are caught every year, So it's but 260 00:17:07,600 --> 00:17:10,560 Speaker 1: it's nice. It's just a nice you know, fishers, fishers helping, 261 00:17:10,600 --> 00:17:14,679 Speaker 1: helping the industry out. Yeah, m hm. And scalping is 262 00:17:14,720 --> 00:17:16,960 Speaker 1: not just important to the East coast. Here in Alaska, 263 00:17:17,040 --> 00:17:20,119 Speaker 1: the long term average harvest of weather vein scalops from 264 00:17:20,119 --> 00:17:25,120 Speaker 1: about fourteen was around six hundred thousand pounds are about 265 00:17:25,160 --> 00:17:29,119 Speaker 1: two hundred and seventy three thousand keylows and uh, and 266 00:17:29,200 --> 00:17:32,840 Speaker 1: we import a lot to um, some three hundred million 267 00:17:32,920 --> 00:17:38,720 Speaker 1: dollars worth every year because yeah, different species grow in um, 268 00:17:38,880 --> 00:17:43,160 Speaker 1: different kind of cool ocean regions around the world. Mm hmm. 269 00:17:44,320 --> 00:17:49,360 Speaker 1: Research conducted from eighteen estimated that the C. Scalop population 270 00:17:49,480 --> 00:17:52,800 Speaker 1: was around thirty four million thirty four million individual sea 271 00:17:52,880 --> 00:17:57,200 Speaker 1: scalops um. Because of the way scalps work, the population 272 00:17:57,240 --> 00:17:59,760 Speaker 1: of them, and the reasons behind any decreases sort of 273 00:18:00,920 --> 00:18:03,840 Speaker 1: the sea equivalent of the canary in a coal mine, Like, 274 00:18:03,920 --> 00:18:07,000 Speaker 1: they can service early indicators of a problem in the environment. 275 00:18:07,000 --> 00:18:09,280 Speaker 1: I think we talked about that with oysters as well. 276 00:18:09,320 --> 00:18:12,679 Speaker 1: Just because of how they function, they can be a 277 00:18:12,680 --> 00:18:15,880 Speaker 1: really good indicator of any kind of issue. Um, but 278 00:18:16,000 --> 00:18:20,960 Speaker 1: as we've been talking about, we did see a pretty 279 00:18:22,040 --> 00:18:27,320 Speaker 1: massive decrease of scallops here, but also some successful policies 280 00:18:27,320 --> 00:18:32,840 Speaker 1: put into place that really turned that around. Yeah, and 281 00:18:33,000 --> 00:18:35,520 Speaker 1: we are going to get into all of that history 282 00:18:35,560 --> 00:18:39,520 Speaker 1: and more, but first we're going to pause for a 283 00:18:39,600 --> 00:18:50,400 Speaker 1: quick break for a word from our sponsor. We're back, 284 00:18:50,400 --> 00:18:56,399 Speaker 1: Thank you sponsored, Yes, thank you. So scallops are believed 285 00:18:56,400 --> 00:18:59,880 Speaker 1: to have evolved over two hundred and forty five million years. 286 00:19:01,119 --> 00:19:05,240 Speaker 1: Uh huh yeah, yeah, uh, so we're not going to 287 00:19:05,359 --> 00:19:09,479 Speaker 1: go into all that. Um, this is going to be 288 00:19:09,560 --> 00:19:14,520 Speaker 1: the longest episode strapping We've got a lot to say 289 00:19:14,560 --> 00:19:19,440 Speaker 1: about the oops. Um. Researchers have found scalop fossils dating 290 00:19:19,440 --> 00:19:23,359 Speaker 1: back to the early Cretaceous period about one tred million 291 00:19:23,440 --> 00:19:28,360 Speaker 1: years ago. But yeah, they've survived quite a lot hum hum. 292 00:19:29,440 --> 00:19:32,800 Speaker 1: As we've discussed in previous episodes, when it comes to food, 293 00:19:33,720 --> 00:19:37,160 Speaker 1: researchers believe that humans who have had access to mollusks 294 00:19:37,600 --> 00:19:42,520 Speaker 1: like scalops have been eating them since forever. Yeah yeah um. 295 00:19:42,560 --> 00:19:44,919 Speaker 1: And also, just like we've discussed before, the history of 296 00:19:44,920 --> 00:19:49,000 Speaker 1: this one is really tricky to trace because a lot 297 00:19:49,080 --> 00:19:53,679 Speaker 1: of different names were used for scalops throughout the written record, 298 00:19:54,240 --> 00:19:58,080 Speaker 1: and the name scalop was also used to refer to 299 00:19:58,359 --> 00:20:05,040 Speaker 1: multiple mollusks that we're not scalps, Nope, nope, So that's fine, yep, yep, 300 00:20:05,600 --> 00:20:11,760 Speaker 1: And then just think about scaloped dishes that were right, Yes, 301 00:20:11,800 --> 00:20:18,639 Speaker 1: scalops can be scalloped. Um. Some stories believe that the 302 00:20:18,760 --> 00:20:24,639 Speaker 1: term scaloped originated it was to describe foods that involved cream, 303 00:20:24,720 --> 00:20:30,000 Speaker 1: butter and bread crumbs baked and served in scaloped shells. 304 00:20:30,040 --> 00:20:34,960 Speaker 1: But there's perhaps a surprising amount of discourse on this. Yeah, 305 00:20:35,000 --> 00:20:39,960 Speaker 1: like future episode perhaps, but people have a lot of 306 00:20:39,960 --> 00:20:45,880 Speaker 1: thoughts about what this means from into that. Yeah, all right. 307 00:20:47,800 --> 00:20:53,000 Speaker 1: In the Three Specie Greek philosophers Xenocrates wrote about scallops, quote, 308 00:20:53,000 --> 00:20:55,919 Speaker 1: grilled and served with vinegar and silphium. They tend to 309 00:20:55,960 --> 00:20:59,800 Speaker 1: loosen the bowels owing to their excessive sweetness. They are 310 00:21:00,080 --> 00:21:05,160 Speaker 1: you see here, and easier to digest if they are baked. Okay, 311 00:21:05,400 --> 00:21:11,720 Speaker 1: all right, all right, Yeah. Aristotle wrote about scalops, describing 312 00:21:11,720 --> 00:21:13,840 Speaker 1: how he believed they were better when caught in the spring, 313 00:21:13,880 --> 00:21:18,040 Speaker 1: which is when they spawn. I believe are at that 314 00:21:18,080 --> 00:21:20,119 Speaker 1: time what scalps. He was writing about when they spawn. 315 00:21:20,960 --> 00:21:24,280 Speaker 1: Um records indicate that scalops were enjoyed by the ancient 316 00:21:24,400 --> 00:21:28,520 Speaker 1: Romans and they were sometimes used in souflay like recipes 317 00:21:28,960 --> 00:21:33,840 Speaker 1: at the time. All right, I'm into that me too. 318 00:21:34,880 --> 00:21:37,720 Speaker 1: Some sources suggest that folks in Florida were harvesting base 319 00:21:37,800 --> 00:21:41,560 Speaker 1: scallops all the way back to the ninth century CEO 320 00:21:42,560 --> 00:21:48,560 Speaker 1: UM And and now a note on scallop shells and art, 321 00:21:49,320 --> 00:21:55,080 Speaker 1: because okay, scalop shell motifs in European architecture and art 322 00:21:55,160 --> 00:21:59,320 Speaker 1: and objects date back to ancient Greece and Rome um 323 00:21:59,400 --> 00:22:03,159 Speaker 1: and during medieval times they really boomed in popularity, it 324 00:22:03,240 --> 00:22:06,199 Speaker 1: seems as a symbol um starting around the twelve hundreds 325 00:22:06,200 --> 00:22:07,840 Speaker 1: and then kind of really ramping up in like the 326 00:22:07,880 --> 00:22:13,199 Speaker 1: fourteen hundreds. Yeah, scalop shells just started appearing everywhere in 327 00:22:13,320 --> 00:22:17,520 Speaker 1: art and architecture as symbols of strength or protection, of 328 00:22:17,840 --> 00:22:23,320 Speaker 1: birth or rebirth of femininity and um Christian pilgrimage, in 329 00:22:23,320 --> 00:22:26,119 Speaker 1: which case they're especially associated with the Way of Saint James, 330 00:22:26,320 --> 00:22:29,040 Speaker 1: which is this pilgrimage mirroring the journey of one of 331 00:22:29,119 --> 00:22:35,160 Speaker 1: Jesus disciples. Like the Mediterranean scalops, a specific type of scalp. 332 00:22:35,240 --> 00:22:38,440 Speaker 1: It's taxonomical name is a reference to this. Um it's 333 00:22:38,440 --> 00:22:43,040 Speaker 1: pectin jacobious, which it's not James the Sis or something 334 00:22:43,119 --> 00:22:47,360 Speaker 1: because of some interesting things related to Germanic terms for anyway. 335 00:22:47,400 --> 00:22:51,040 Speaker 1: But yeah, yeah, yeah, just scalops everywhere everywhere. Um, Like 336 00:22:51,080 --> 00:22:54,359 Speaker 1: that shell that Botachelli's venus is rising up from is 337 00:22:54,359 --> 00:22:59,440 Speaker 1: a scalop shell. Uh if once you start looking for it, 338 00:23:00,560 --> 00:23:05,160 Speaker 1: you will see it everywhere. Yes, And once you brought 339 00:23:05,200 --> 00:23:10,040 Speaker 1: this up, where did my mind go? Immediately SpongeBob SquarePants 340 00:23:12,280 --> 00:23:18,320 Speaker 1: and I think I think there are some well I 341 00:23:18,359 --> 00:23:21,600 Speaker 1: have no idea what you're talking about, but that's delightful. 342 00:23:21,760 --> 00:23:24,159 Speaker 1: We still, I guess, I guess I still need to 343 00:23:24,160 --> 00:23:25,879 Speaker 1: watch that show, and we still need to do an 344 00:23:25,880 --> 00:23:32,920 Speaker 1: episode about it. So I am excited for that, forthcoming, forthcoming, forthcoming. Indeed, 345 00:23:33,720 --> 00:23:39,199 Speaker 1: um well, scalop art aside, Yes, a popular way to 346 00:23:39,240 --> 00:23:42,000 Speaker 1: eat scalops in the seventeenth century was to chop the 347 00:23:42,080 --> 00:23:44,639 Speaker 1: meat up, combine it with bread crumbson sauce, put it 348 00:23:44,720 --> 00:23:46,399 Speaker 1: back in the shell, and back it up, which sounds 349 00:23:46,440 --> 00:23:51,000 Speaker 1: kind of like that scaloped term h or kind of 350 00:23:51,040 --> 00:23:54,480 Speaker 1: the agreed upon definition that I very superficial. I won't 351 00:23:54,480 --> 00:23:56,200 Speaker 1: say I went too deep into this, but I kind 352 00:23:56,200 --> 00:23:59,080 Speaker 1: of the agreed upon definition of what that means. UM 353 00:23:59,240 --> 00:24:02,479 Speaker 1: also sounds still just to me. Between the sixteen hundreds 354 00:24:02,480 --> 00:24:06,680 Speaker 1: to eighteen hundreds, several recipes for stewed scalops started showing 355 00:24:06,760 --> 00:24:10,600 Speaker 1: up in English cookbooks and a few in neighboring areas 356 00:24:10,640 --> 00:24:16,679 Speaker 1: as well. The English work Castle's Dictionary of Cookery, with 357 00:24:16,800 --> 00:24:21,040 Speaker 1: numerous illustrations, had this entry on scalops. The scalp is 358 00:24:21,040 --> 00:24:24,040 Speaker 1: a shellfish somewhat larger than an oyster and somewhat resembling 359 00:24:24,080 --> 00:24:27,360 Speaker 1: it in shape. It is something like a crab and taste. 360 00:24:27,440 --> 00:24:29,399 Speaker 1: It may be served in two or three ways, and 361 00:24:29,560 --> 00:24:34,040 Speaker 1: is generally highly esteemed. Where it is known, the scalop 362 00:24:34,119 --> 00:24:37,040 Speaker 1: may enter appropriately into any fish pie, though it should 363 00:24:37,119 --> 00:24:41,920 Speaker 1: be boiled previously. It is best when scalped. The deep 364 00:24:41,960 --> 00:24:46,720 Speaker 1: shells of the scalop carefully preserved after they are used, 365 00:24:47,040 --> 00:24:50,000 Speaker 1: and will be used when it is wished to scalop 366 00:24:50,119 --> 00:24:56,720 Speaker 1: the remains of dressed fish of any kind. Well, I 367 00:24:56,720 --> 00:25:02,640 Speaker 1: feel like this is like that buffalo sentence, like yes, yes, 368 00:25:04,080 --> 00:25:11,359 Speaker 1: I was reading this, like what wish to scalop? I 369 00:25:11,400 --> 00:25:15,440 Speaker 1: love it? Um, and then Castle's New Universal Cookery Book 370 00:25:15,480 --> 00:25:19,760 Speaker 1: out of updated it with this note. We should add 371 00:25:19,800 --> 00:25:23,720 Speaker 1: that scalops, when not in good condition, are most objectionable 372 00:25:23,720 --> 00:25:28,760 Speaker 1: and flavor and also very unwholesome. Cost about a penny each. 373 00:25:32,040 --> 00:25:36,960 Speaker 1: No good note, good note. Fresh fresh seafood is best. Yeah. Yeah, 374 00:25:37,359 --> 00:25:39,119 Speaker 1: I don't know that I've ever had a bad scalop, 375 00:25:39,160 --> 00:25:44,399 Speaker 1: but I absolutely believe that they are bad. Yes. In 376 00:25:44,680 --> 00:25:49,040 Speaker 1: nineteenth century North America, scalops ranked below oysters, lobsters, and 377 00:25:49,119 --> 00:25:53,320 Speaker 1: clams in terms of desirable New England shellfish, so people 378 00:25:53,359 --> 00:25:57,160 Speaker 1: really didn't prefer them if given a choice. Though there 379 00:25:57,160 --> 00:25:59,880 Speaker 1: were some earlier mentions of scalops, they really didn't start 380 00:26:00,000 --> 00:26:02,639 Speaker 1: growing up in New England cookbooks on a regular basis 381 00:26:02,760 --> 00:26:07,160 Speaker 1: until the eighteen seventies. Oyster men out of Connecticut are 382 00:26:07,280 --> 00:26:09,560 Speaker 1: thought to be some of the first attap the commercial 383 00:26:09,560 --> 00:26:12,960 Speaker 1: market for scalops in this country, helping to foster taste 384 00:26:12,960 --> 00:26:16,640 Speaker 1: for them in nearby New York. Scalping was officially recognized 385 00:26:16,680 --> 00:26:19,679 Speaker 1: in the US in the eighteen eighties. Rhode Island was 386 00:26:19,680 --> 00:26:22,760 Speaker 1: the top producer at this time. Um and commercial scalopers 387 00:26:22,760 --> 00:26:25,840 Speaker 1: often implied women to open the shell and remove the 388 00:26:26,720 --> 00:26:29,880 Speaker 1: and remove im pack the meat for sale. Um. And 389 00:26:29,960 --> 00:26:34,240 Speaker 1: before diesel engines came onto the scene. Uh, usually people 390 00:26:34,359 --> 00:26:40,120 Speaker 1: use drags on sailboats to get the scallops. Mains commercial 391 00:26:40,119 --> 00:26:45,080 Speaker 1: industry coalest in nineteen hundred when the gasoline engine became 392 00:26:45,160 --> 00:26:50,600 Speaker 1: available and I guess speaking of gasoline um. And also 393 00:26:51,240 --> 00:26:54,480 Speaker 1: one more art note, um, what would become the Shell 394 00:26:54,640 --> 00:26:58,959 Speaker 1: Oil Company was named for the seashells among other goods 395 00:26:59,000 --> 00:27:02,520 Speaker 1: that the company are which only was importing from Asia, 396 00:27:03,280 --> 00:27:09,480 Speaker 1: also including petroleum products and shells. Scalop logo, that is, 397 00:27:09,480 --> 00:27:11,639 Speaker 1: a scalop shell on its logo, was first debuted in 398 00:27:11,720 --> 00:27:14,880 Speaker 1: nineteen o four. I did not know that. Ye did 399 00:27:14,880 --> 00:27:18,560 Speaker 1: not know that? Huh. Well, it took several decades for 400 00:27:18,680 --> 00:27:21,320 Speaker 1: the scalping industry to really take off in the US. 401 00:27:21,480 --> 00:27:24,600 Speaker 1: It wasn't until the nineteen twenties and thirties some improvements 402 00:27:24,600 --> 00:27:28,840 Speaker 1: in transportation and the discovery of sea scalops at George's 403 00:27:28,880 --> 00:27:31,840 Speaker 1: Bank that allowed for the transport of both bay and 404 00:27:31,880 --> 00:27:36,080 Speaker 1: sea scalops across the country. That scalops. All this substantial 405 00:27:36,160 --> 00:27:41,320 Speaker 1: growth in popularity here still um, they had a bit 406 00:27:41,480 --> 00:27:46,160 Speaker 1: of an awareness reputation problem. Perhaps Take this quote from 407 00:27:46,200 --> 00:27:51,000 Speaker 1: George Frederick's Seven Long Island Seafood Cookbook. The seas are 408 00:27:51,040 --> 00:27:54,840 Speaker 1: full of both fearful and beautiful things, but none lovelier 409 00:27:54,880 --> 00:27:58,240 Speaker 1: than the fluted shellfish, the scalop. The scalp is also 410 00:27:58,359 --> 00:28:04,080 Speaker 1: I believe i'll misrepresent did fish. Oh and I and 411 00:28:04,080 --> 00:28:06,920 Speaker 1: I and I didn't mention this the top. But um, 412 00:28:06,920 --> 00:28:10,000 Speaker 1: but if you're unaware of the kind of essential difference 413 00:28:10,000 --> 00:28:14,080 Speaker 1: between base scallops and sea scalops, yes, location is one 414 00:28:14,080 --> 00:28:15,960 Speaker 1: of them. But but base scalops tend to be the 415 00:28:16,040 --> 00:28:18,680 Speaker 1: small ones that you find maybe, um, maybe the size 416 00:28:18,680 --> 00:28:21,880 Speaker 1: of a of a small coin. Um, and uh, the 417 00:28:21,920 --> 00:28:27,280 Speaker 1: sea scalops are usually much larger. So yeah, there you go. Um. Meanwhile, 418 00:28:27,960 --> 00:28:32,000 Speaker 1: Japan started up its scalop aquaculture programs in the nineteen 419 00:28:32,040 --> 00:28:35,280 Speaker 1: fifties and um and a lot of the technologies being 420 00:28:35,400 --> 00:28:37,800 Speaker 1: used to this day um all around the world are 421 00:28:37,880 --> 00:28:42,800 Speaker 1: from those programs. In Theodora fitz gibbons nineteen seventy six 422 00:28:42,800 --> 00:28:45,400 Speaker 1: book The Food of the Western World, fits Gibbon claimed 423 00:28:45,480 --> 00:28:48,840 Speaker 1: the most familiar species in British waters of scalop was 424 00:28:48,920 --> 00:28:51,400 Speaker 1: the great scalop, and that it was superior in taste 425 00:28:51,720 --> 00:28:55,640 Speaker 1: to the American variety of scalops, which I was kind well, 426 00:28:55,680 --> 00:28:59,320 Speaker 1: I see people like throughout history, people would write in 427 00:28:59,400 --> 00:29:02,840 Speaker 1: and they would really weigh in on this um, which 428 00:29:03,240 --> 00:29:07,920 Speaker 1: did make me laugh. Also, Um, I'd forgotten about you know, 429 00:29:07,960 --> 00:29:12,600 Speaker 1: base gallops, that they're nice fried like a like gentle fried. 430 00:29:12,920 --> 00:29:21,200 Speaker 1: Oh yeah, yes, yes. In the nineteen seventies and eighties, 431 00:29:21,520 --> 00:29:25,520 Speaker 1: some folks started using scooba gear for a scallop collection. 432 00:29:26,280 --> 00:29:29,160 Speaker 1: Women were key and gathering base gallops during summer seasons 433 00:29:29,200 --> 00:29:31,840 Speaker 1: in Florida in the nineteen seventies to um. So they 434 00:29:31,880 --> 00:29:34,960 Speaker 1: would wade into the water with these wooden boxes that 435 00:29:35,040 --> 00:29:38,480 Speaker 1: had clear glass bottoms called scalop boxes, and they would 436 00:29:38,520 --> 00:29:41,920 Speaker 1: spend hours collecting these scalts before returning home to shuck 437 00:29:42,160 --> 00:29:45,200 Speaker 1: and clean them. Um. And it was really interesting because 438 00:29:45,320 --> 00:29:50,240 Speaker 1: allot of this information I got through various maritime museums 439 00:29:50,840 --> 00:29:55,080 Speaker 1: in Florida. Yeah, yeah, which I just was like, Oh, 440 00:29:55,280 --> 00:29:57,880 Speaker 1: I love that this is like a museum exhibit I 441 00:29:57,880 --> 00:30:01,720 Speaker 1: could go and learn. Yeah. Now I feel especially yeah, 442 00:30:01,800 --> 00:30:05,480 Speaker 1: like I don't think I've ever been to a museum 443 00:30:05,480 --> 00:30:09,400 Speaker 1: in Florida that specifically talked about the history of scaloping. Well, 444 00:30:09,560 --> 00:30:12,520 Speaker 1: we've got to fix that. Yeah, yeah, I guess to 445 00:30:12,560 --> 00:30:19,400 Speaker 1: be fair, I was mostly on the East coast. But anyway, Yeah, 446 00:30:19,800 --> 00:30:22,520 Speaker 1: this brings us to modern times and sort of the 447 00:30:23,640 --> 00:30:27,600 Speaker 1: decline and then subsequent increase of scalut population. We were 448 00:30:27,640 --> 00:30:33,440 Speaker 1: talking about UM because scalut populations did experience a pretty 449 00:30:33,480 --> 00:30:37,560 Speaker 1: significant decline due to coastal development, over fishing, declines in 450 00:30:37,680 --> 00:30:42,600 Speaker 1: sea grass, and climate change around Landings for scalops began 451 00:30:42,640 --> 00:30:45,120 Speaker 1: steadily dropping, though they have been on the decline since 452 00:30:45,640 --> 00:30:49,920 Speaker 1: the nineteen seventies about UM, and there have been a 453 00:30:50,000 --> 00:30:53,680 Speaker 1: lot of efforts to combat this. Some of the first 454 00:30:53,760 --> 00:30:57,320 Speaker 1: over fishing regulations around scalps in the US went into effect, 455 00:30:56,920 --> 00:31:01,480 Speaker 1: including the implementation of a scalping season and limits on 456 00:31:01,520 --> 00:31:04,640 Speaker 1: the amount of scalops that could be fished. Commercial harvest 457 00:31:04,680 --> 00:31:08,040 Speaker 1: and sale. Base galops in Florida were banned completely in 458 00:31:09,840 --> 00:31:13,800 Speaker 1: The Sustainable Fisheries Act was enacted in nine and the 459 00:31:13,880 --> 00:31:17,680 Speaker 1: Magnusen Steven's Fishery Conservation and Management re Authorization Act was 460 00:31:17,760 --> 00:31:22,400 Speaker 1: enacted in two thousand and six. The federal government introduced 461 00:31:22,400 --> 00:31:25,240 Speaker 1: an overfishing level of one point to nine million pounds 462 00:31:25,240 --> 00:31:28,520 Speaker 1: of shucked scalp meat an annual catch limit of one 463 00:31:28,560 --> 00:31:33,920 Speaker 1: point one six one million pounds, and there have been 464 00:31:34,000 --> 00:31:37,440 Speaker 1: multiple studies about the longevity of scalops and ways to 465 00:31:37,480 --> 00:31:41,160 Speaker 1: improve their numbers. The Maria Mitchell Association the m m A, 466 00:31:41,400 --> 00:31:45,000 Speaker 1: and Nantucket Shellfish Association or the n s A launched 467 00:31:45,080 --> 00:31:47,240 Speaker 1: a long term study of base gallops in the area. 468 00:31:47,240 --> 00:31:51,400 Speaker 1: In two thousand three, in the Fish and Wildlife Research 469 00:31:51,400 --> 00:31:55,000 Speaker 1: Institute launched a ten year project to boost the population 470 00:31:55,000 --> 00:31:58,120 Speaker 1: of base gallops along the Florida Coast to a self 471 00:31:58,160 --> 00:32:00,880 Speaker 1: sustaining level. And these are just a few examples. There 472 00:32:00,880 --> 00:32:06,560 Speaker 1: are plenty more, yeah, and some of these initiatives have 473 00:32:06,840 --> 00:32:12,520 Speaker 1: produced promising results. From two thousand eleven, the American scalping 474 00:32:12,560 --> 00:32:16,000 Speaker 1: industry saw a massive comeback UM twelve to fifty eight 475 00:32:16,000 --> 00:32:19,440 Speaker 1: million pounds harvested during that time, the industry value going 476 00:32:19,520 --> 00:32:22,640 Speaker 1: from seventy six million dollars to five and seventy nine 477 00:32:22,680 --> 00:32:27,240 Speaker 1: million dollars over that time. In twenty nineteen, America had 478 00:32:27,280 --> 00:32:31,280 Speaker 1: their largest harvest of scalps since eighteen with fifty eight 479 00:32:31,320 --> 00:32:35,120 Speaker 1: point to million pounds, the fifth highest harvest in history. 480 00:32:35,680 --> 00:32:37,640 Speaker 1: UM that was at the time. I'm not sure if 481 00:32:37,680 --> 00:32:42,200 Speaker 1: something has surpassed it since then. But big increase. Yeah yeah, yeah, um, 482 00:32:42,240 --> 00:32:45,120 Speaker 1: and that I believe is talking about sea scalops right, Um. 483 00:32:45,520 --> 00:32:47,640 Speaker 1: Kind of going back and forth with some of these things. Um, 484 00:32:47,680 --> 00:32:52,720 Speaker 1: but but yeah, just overall, Um, there's still, as we said, 485 00:32:52,720 --> 00:32:55,040 Speaker 1: a lot of research going into it. And yeah it's 486 00:32:55,080 --> 00:33:00,200 Speaker 1: pretty promising. Um. You know, uh, farming a phil there, 487 00:33:00,240 --> 00:33:05,560 Speaker 1: feeding water column breeding animal like a scalop is is 488 00:33:05,600 --> 00:33:08,600 Speaker 1: a pretty great thing to do for a few reasons, 489 00:33:08,760 --> 00:33:12,400 Speaker 1: um one, or like better than some other aquaculture for 490 00:33:12,440 --> 00:33:16,200 Speaker 1: a few reasons. UM One, they eat phytoplankton, which is 491 00:33:16,240 --> 00:33:21,000 Speaker 1: a microorganism that's pretty good at sustaining its own populations 492 00:33:21,080 --> 00:33:25,880 Speaker 1: um out in the sea or ocean or bay or etcetera. Um. Also, 493 00:33:26,600 --> 00:33:30,040 Speaker 1: they helped literally filter the water, improving the quality of 494 00:33:30,080 --> 00:33:34,160 Speaker 1: their environment wherever they live. Um. Also, some research suggests 495 00:33:34,240 --> 00:33:38,200 Speaker 1: that the presence of scalop farms might help bolster wild 496 00:33:38,240 --> 00:33:41,320 Speaker 1: scalop populations because of the way that they that they 497 00:33:41,320 --> 00:33:44,920 Speaker 1: spawn freely out in the water. Um you know, maybe 498 00:33:45,120 --> 00:33:49,680 Speaker 1: mixing with wild scalop spawn, maybe increasing fertilization of both populations. 499 00:33:49,720 --> 00:33:54,480 Speaker 1: Good stuff, good stuff. And speaking of there is still 500 00:33:54,800 --> 00:34:03,680 Speaker 1: research being done into scalops eyes. Okay, talking about it. 501 00:34:04,000 --> 00:34:09,200 Speaker 1: We did. It's so cool, okay. So, um, their their eyes. Um, 502 00:34:09,239 --> 00:34:13,960 Speaker 1: they're up to two eyes. Um. Every every eye that 503 00:34:14,080 --> 00:34:17,839 Speaker 1: a scalop has um each will will use a congcave 504 00:34:18,040 --> 00:34:23,040 Speaker 1: mirror made up of a mosaic of tiny square crystals 505 00:34:23,080 --> 00:34:27,560 Speaker 1: in order to focus incoming light onto the eyes retina. 506 00:34:28,200 --> 00:34:30,680 Speaker 1: Our eyes have a have have squishy lenses that that 507 00:34:30,800 --> 00:34:34,840 Speaker 1: do that light focusing thing. Right. Yeah, but okay, in scalops, 508 00:34:35,560 --> 00:34:39,239 Speaker 1: the retina of each eye is double layered, so that 509 00:34:39,400 --> 00:34:43,800 Speaker 1: depending on where the light is coming from into the eye, um, 510 00:34:43,840 --> 00:34:46,440 Speaker 1: whether it's right in front of the scalop or towards 511 00:34:46,480 --> 00:34:51,759 Speaker 1: the periphery, UM, the mirror can help focus the light 512 00:34:52,000 --> 00:34:55,680 Speaker 1: onto one or the other of the retina's two layers, 513 00:34:55,840 --> 00:34:58,640 Speaker 1: and thus the scalop can still get a good look 514 00:34:58,640 --> 00:35:01,719 Speaker 1: at what's going on around it either way. Um. We 515 00:35:01,840 --> 00:35:04,000 Speaker 1: do this by you know, like looking around. But um, 516 00:35:04,040 --> 00:35:06,920 Speaker 1: but but scallops you know don't have like eye sockets. 517 00:35:06,960 --> 00:35:11,640 Speaker 1: They can't like like turn like we can necessarily. So yeah, 518 00:35:11,760 --> 00:35:20,560 Speaker 1: And furthermore, that mosaic structure of those little light focusing 519 00:35:21,160 --> 00:35:25,239 Speaker 1: um crystals that form up into that concave mirror, that 520 00:35:25,320 --> 00:35:29,440 Speaker 1: mosaic structure is pretty much exactly what we use in 521 00:35:29,600 --> 00:35:41,840 Speaker 1: reflecting telescopes in order to focus light. So it's so interesting. Yeah, 522 00:35:41,920 --> 00:35:44,239 Speaker 1: and like there's right, Yeah, there really is still a 523 00:35:44,239 --> 00:35:47,160 Speaker 1: whole bunch of research being done into it, and I 524 00:35:47,200 --> 00:35:52,399 Speaker 1: am delighted by every single bit of it that I've read. Um, yes, 525 00:35:52,880 --> 00:35:59,880 Speaker 1: I mean just imagine having I see I feel I 526 00:36:00,320 --> 00:36:04,520 Speaker 1: feel like parsing information from my two eyes is often difficult. 527 00:36:04,719 --> 00:36:08,120 Speaker 1: I'm going like, oh gosh, like like there must be 528 00:36:08,160 --> 00:36:13,239 Speaker 1: some really interesting, uh like data sifting going on in there, 529 00:36:13,960 --> 00:36:19,320 Speaker 1: like surprisingly complex for such a relatively simple animal. Yeah, 530 00:36:20,239 --> 00:36:24,600 Speaker 1: I wonder you know. There's a type of zombie in 531 00:36:24,600 --> 00:36:30,640 Speaker 1: the Last of Us two Yeah, called the shambler and 532 00:36:30,960 --> 00:36:35,120 Speaker 1: is mostly eyes. And I'm always like, what happened here 533 00:36:36,560 --> 00:36:40,319 Speaker 1: and didn't run away quickly because they're not to be 534 00:36:40,360 --> 00:36:49,880 Speaker 1: trackled with. Yeah yeah, anything with that many eyes, I'm like, mmmmmmmm, 535 00:36:51,400 --> 00:37:00,360 Speaker 1: I can't escape cherubim. Well, biblical angels have lots of 536 00:37:00,360 --> 00:37:05,320 Speaker 1: eyes as well. Anyway, Yes, anyway, look it up. You 537 00:37:05,440 --> 00:37:07,919 Speaker 1: haven't if we haven't convinced you, go look up their eyes. 538 00:37:07,960 --> 00:37:10,920 Speaker 1: It's cool, mostly scallops. Yeah, I mean you can look 539 00:37:10,960 --> 00:37:13,320 Speaker 1: up with the other stuff too, if you want a nightmare. 540 00:37:13,360 --> 00:37:15,879 Speaker 1: Look up the Chambler. Also, they're at King from Last 541 00:37:15,880 --> 00:37:18,799 Speaker 1: of Us two. Um. But anyway, I think that's what 542 00:37:18,840 --> 00:37:23,320 Speaker 1: we have to say about scallops. That is that is um. 543 00:37:23,440 --> 00:37:26,080 Speaker 1: We do. We do have some listener mail for you, 544 00:37:26,400 --> 00:37:28,399 Speaker 1: we do, but first we have one more quick break 545 00:37:28,480 --> 00:37:39,640 Speaker 1: for word from our sponsor. And we're back. Thank you sponsor, Yes, 546 00:37:39,760 --> 00:37:50,560 Speaker 1: thank you. We're back with snow. That's about how they move. Yeah, 547 00:37:51,400 --> 00:37:58,200 Speaker 1: I think we're perfectly captured it through the miracles of 548 00:37:58,320 --> 00:38:05,640 Speaker 1: sound production. Yes, um and pure pure raw chalnge. We 549 00:38:05,800 --> 00:38:11,279 Speaker 1: definitely painted a picture. Definitely. Yes. David wrote jes listen 550 00:38:11,320 --> 00:38:14,000 Speaker 1: to your White Chocolate episode and I could so relate 551 00:38:14,000 --> 00:38:17,800 Speaker 1: with Lauren about the Alpine White candy bar from Nestley. 552 00:38:18,160 --> 00:38:21,640 Speaker 1: I loved that candy bar as a kid, and it 553 00:38:21,760 --> 00:38:24,440 Speaker 1: just makes me so sad that it does not exist anymore. 554 00:38:25,239 --> 00:38:27,360 Speaker 1: I would, as a little kid, break off the pieces 555 00:38:27,400 --> 00:38:32,000 Speaker 1: and just let it melt in my mouth so yummy. 556 00:38:33,000 --> 00:38:35,240 Speaker 1: I try to eat things like the Hershey's gold bars 557 00:38:35,280 --> 00:38:37,399 Speaker 1: from a few years back, or the Cookies and Cream bar, 558 00:38:37,680 --> 00:38:41,840 Speaker 1: but they just don't cut it, don't you Nessley, do 559 00:38:42,120 --> 00:38:46,319 Speaker 1: you do? Heck? I would also listen to heck out 560 00:38:46,320 --> 00:38:50,560 Speaker 1: of a defunct candy nostalgia podcast. Another candy bar I 561 00:38:50,600 --> 00:38:54,680 Speaker 1: miss is the American mars bar. I have tried the 562 00:38:54,760 --> 00:38:58,760 Speaker 1: European one and it is not the same. I worked 563 00:38:58,800 --> 00:39:00,880 Speaker 1: her a company that did say els and marketing for 564 00:39:00,920 --> 00:39:03,919 Speaker 1: eminem slash Mars for a while. While I was there, 565 00:39:03,960 --> 00:39:06,799 Speaker 1: I grilled our rep from that company about that, and 566 00:39:06,840 --> 00:39:09,560 Speaker 1: they said that they had replaced it with the highly inferior, 567 00:39:09,600 --> 00:39:12,560 Speaker 1: in my honest opinion, snicker almond bar, and there were 568 00:39:12,600 --> 00:39:17,480 Speaker 1: no plans to ever bring it back. Sadly, I went 569 00:39:17,560 --> 00:39:20,279 Speaker 1: back to my server room and wept bitterly from my 570 00:39:20,360 --> 00:39:24,399 Speaker 1: beloved mars bar. I still keep hoping that they will 571 00:39:24,400 --> 00:39:26,600 Speaker 1: bring it back when they realized the error of their 572 00:39:26,640 --> 00:39:34,080 Speaker 1: ways one day, one glorious day. I love this. I 573 00:39:34,239 --> 00:39:39,000 Speaker 1: tell you, everyone has this thing. Yeah, um, and I 574 00:39:39,040 --> 00:39:41,480 Speaker 1: totally get like the difference when people will be like, no, 575 00:39:41,640 --> 00:39:45,880 Speaker 1: it's the same thing, and You're like, it's I know, 576 00:39:46,760 --> 00:39:49,799 Speaker 1: But also they do. I mean, I could definitely do 577 00:39:49,880 --> 00:39:52,080 Speaker 1: more research on this, but I've read stories, but they 578 00:39:52,080 --> 00:39:55,440 Speaker 1: certainly change formulas based on the country and taste of 579 00:39:55,880 --> 00:40:01,880 Speaker 1: what region of items with the same lay bowl. Um. 580 00:40:01,920 --> 00:40:07,120 Speaker 1: So I hear you. This is a tragedy and it 581 00:40:07,160 --> 00:40:10,080 Speaker 1: should not be stood for. Should not be stood for. 582 00:40:10,600 --> 00:40:13,360 Speaker 1: I'm telling you, maybe one day we'll do a whole 583 00:40:14,040 --> 00:40:19,479 Speaker 1: items you can't get anymore podcast. Look, Lauren and Anny 584 00:40:19,560 --> 00:40:23,560 Speaker 1: make you sad in a nostalgic way, yes, and also 585 00:40:23,680 --> 00:40:30,160 Speaker 1: filled with righteous anger. Yeah yeah, right, all right, the 586 00:40:30,320 --> 00:40:36,600 Speaker 1: Righteous Anger Saver mini series. I like this. Oh yeah. 587 00:40:36,760 --> 00:40:41,000 Speaker 1: Vivian wrote about the Alice in Wonderland episode. I loved 588 00:40:41,080 --> 00:40:43,160 Speaker 1: the voice acting and sound editing you and your team 589 00:40:43,200 --> 00:40:45,480 Speaker 1: did for this episode. I never managed to get through 590 00:40:45,520 --> 00:40:47,399 Speaker 1: the book when I tried to read it many years ago, 591 00:40:47,520 --> 00:40:50,080 Speaker 1: finding it rather inane, But now I might give it 592 00:40:50,080 --> 00:40:53,040 Speaker 1: another shot. If you guys ever make a full audio drama, 593 00:40:53,080 --> 00:40:56,160 Speaker 1: I would listen in an instant. Perhaps you ran out 594 00:40:56,200 --> 00:40:57,920 Speaker 1: of time this episode, but I was surprised to think 595 00:40:57,920 --> 00:41:00,960 Speaker 1: you didn't touch more on Dodgson's math mat iCal aptitude. 596 00:41:01,280 --> 00:41:04,799 Speaker 1: He did some core academic work with mathematical logic many 597 00:41:04,880 --> 00:41:07,240 Speaker 1: years ago. I took a summer class in logic and reasoning, 598 00:41:07,320 --> 00:41:11,640 Speaker 1: and his syllogisms featured quite heavily. His mathematical publications are 599 00:41:11,840 --> 00:41:15,680 Speaker 1: just as whimsical and brain contorting as Alice in Wonderland. 600 00:41:17,920 --> 00:41:22,040 Speaker 1: I loved that good recommendation. Yeah, yeah, you know, like 601 00:41:22,360 --> 00:41:24,560 Speaker 1: there was a certain amount of just like I wasn't 602 00:41:24,560 --> 00:41:28,239 Speaker 1: sure where to UM kind of like cut off the 603 00:41:28,280 --> 00:41:31,439 Speaker 1: that branch of research because UM or a reading rather 604 00:41:31,560 --> 00:41:34,479 Speaker 1: because because there's so much out there about it and 605 00:41:34,600 --> 00:41:40,399 Speaker 1: UM and we are a food show reportedly report. But yeah, 606 00:41:40,440 --> 00:41:44,399 Speaker 1: that is fascinating. UM. I think I knew of this, 607 00:41:44,440 --> 00:41:45,920 Speaker 1: but I'm glad. I'm glad you brought it to our 608 00:41:45,920 --> 00:41:50,399 Speaker 1: attention because I actually really love math and logic puzzles, 609 00:41:50,960 --> 00:41:55,879 Speaker 1: so I want to look into this. UM. Also, I 610 00:41:56,080 --> 00:42:00,120 Speaker 1: responded to Vivian Um, first of all, it was so 611 00:42:00,160 --> 00:42:05,880 Speaker 1: fun to do. Everyone was so fantastic in it. Yeah, 612 00:42:05,480 --> 00:42:11,719 Speaker 1: so Lauren, you were reading like this chapter UM at 613 00:42:11,760 --> 00:42:16,960 Speaker 1: the shadow of these books during the Yeah, when kind 614 00:42:17,000 --> 00:42:20,840 Speaker 1: of like like first thing during shut down in what 615 00:42:21,040 --> 00:42:24,520 Speaker 1: was it like like April or maybe May of UM, 616 00:42:24,960 --> 00:42:31,080 Speaker 1: I missed performing so much UM that I I started 617 00:42:31,080 --> 00:42:34,080 Speaker 1: and kind of inspired by a few other performers that 618 00:42:34,120 --> 00:42:36,880 Speaker 1: I saw doing stuff around the internet. UM, I started 619 00:42:37,520 --> 00:42:42,560 Speaker 1: reading Alice in Wonderland on what's it called Facebook Facebook Live? Yeah, 620 00:42:42,719 --> 00:42:44,719 Speaker 1: that's that thing where you're on Facebook, but it's a 621 00:42:44,800 --> 00:42:48,960 Speaker 1: video and it's happening live that one. Um uh yeah, 622 00:42:49,080 --> 00:42:52,279 Speaker 1: and uh yeah and went through both books. Um. The 623 00:42:52,400 --> 00:42:56,279 Speaker 1: videos are still up on my Facebook page. If you 624 00:42:56,280 --> 00:43:06,320 Speaker 1: can spell vogel dolm, you can find it. Um. Um. 625 00:43:06,360 --> 00:43:09,279 Speaker 1: But but goodness, yeah, I would I would love to. 626 00:43:09,560 --> 00:43:11,719 Speaker 1: I mean I think that I think that if we 627 00:43:11,760 --> 00:43:16,880 Speaker 1: could just do like full audio dramas all the time, 628 00:43:17,160 --> 00:43:19,799 Speaker 1: that's what we would be doing instead of I mean, 629 00:43:19,840 --> 00:43:22,239 Speaker 1: we have a really good time on this show. But 630 00:43:22,320 --> 00:43:26,320 Speaker 1: like man, full cast audio production is kind of a fiction. 631 00:43:26,360 --> 00:43:30,520 Speaker 1: Production is sort of where it's out it's very very fun. Um. 632 00:43:30,600 --> 00:43:32,480 Speaker 1: And it's so it's so fun too, like when you're 633 00:43:32,560 --> 00:43:35,759 Speaker 1: in in it, in the process, in the process, but 634 00:43:35,800 --> 00:43:38,279 Speaker 1: then like when you get to hear it after you 635 00:43:38,320 --> 00:43:43,480 Speaker 1: know Andrew has done he put all of his touches right, 636 00:43:44,200 --> 00:43:47,200 Speaker 1: so cool, Like we have just as much fun as 637 00:43:47,239 --> 00:43:51,239 Speaker 1: hopefully most of you do listening to it, because like 638 00:43:51,800 --> 00:43:56,200 Speaker 1: that just sounds so great. Um yeah, who knows, Maybe 639 00:43:56,200 --> 00:44:00,879 Speaker 1: we'll revisit Uh yeah, no, I mean and like like 640 00:44:00,960 --> 00:44:04,360 Speaker 1: we said, like like it was difficult, um really narrowing down, 641 00:44:04,800 --> 00:44:07,600 Speaker 1: Um what what what bit to read from it? Yeah, 642 00:44:07,600 --> 00:44:09,640 Speaker 1: hopefully we'll get to do lots more of those. Um. 643 00:44:09,680 --> 00:44:13,760 Speaker 1: Also uh so most of the uh full cast audio 644 00:44:13,760 --> 00:44:15,839 Speaker 1: stuff that we've done here at work has been within 645 00:44:15,920 --> 00:44:19,279 Speaker 1: the horror genre, UM, which I think just speaks to 646 00:44:19,680 --> 00:44:24,319 Speaker 1: us all being creepy bastards. But uh, but so if 647 00:44:24,400 --> 00:44:27,360 Speaker 1: y'all are looking for stuff that that we have worked on, 648 00:44:27,800 --> 00:44:32,759 Speaker 1: um uh there are goodness, there's a few things that 649 00:44:32,800 --> 00:44:35,320 Speaker 1: have aired in UM stuff they don't want you to 650 00:44:35,440 --> 00:44:38,959 Speaker 1: knowse feed Um if you if you search for their 651 00:44:39,000 --> 00:44:43,600 Speaker 1: fiction pieces, that will probably pop up. Um Uh. Annie 652 00:44:43,760 --> 00:44:49,200 Speaker 1: was also one of our one of our character actors 653 00:44:49,400 --> 00:44:53,399 Speaker 1: on a show called The Second oil Age UM, which 654 00:44:53,440 --> 00:44:57,279 Speaker 1: I got to do do a producer kind of role for. 655 00:44:57,480 --> 00:45:00,720 Speaker 1: And also I guess I'm in there to um, as 656 00:45:00,800 --> 00:45:08,080 Speaker 1: is everybody um uh. And then right, we've mentioned before 657 00:45:08,080 --> 00:45:11,440 Speaker 1: in Thirteen Days of Halloween, UM, both of us have 658 00:45:11,600 --> 00:45:15,000 Speaker 1: had some some some some writing in there. I got 659 00:45:15,000 --> 00:45:19,720 Speaker 1: to perform mine last year. It's real gross and this 660 00:45:19,719 --> 00:45:24,920 Speaker 1: this this year's season is really really good. Um. But goodness, Yeah, no, 661 00:45:25,320 --> 00:45:29,040 Speaker 1: I just want to do that stuff all the time. Yeah. Yeah, 662 00:45:29,239 --> 00:45:34,160 Speaker 1: me too. Um and uh over on stuff I've never 663 00:45:34,160 --> 00:45:36,320 Speaker 1: told you the other podcast I do. We have started 664 00:45:36,360 --> 00:45:40,000 Speaker 1: doing fiction, and actually it was because thirteen Days of Halloween. 665 00:45:40,000 --> 00:45:43,040 Speaker 1: Because I wrote like thirteen things, I'm like, well, I 666 00:45:43,080 --> 00:45:46,040 Speaker 1: know what we'll do. Um Oh, I didn't know that. 667 00:45:46,040 --> 00:45:48,239 Speaker 1: That's so cool. Yeah, yeah, you should have and do 668 00:45:48,320 --> 00:45:51,520 Speaker 1: some voice work for it. Yeah, but the first one 669 00:45:51,560 --> 00:45:57,359 Speaker 1: we did was for Halloween Twisted, which was my conspiracy 670 00:45:57,400 --> 00:46:01,040 Speaker 1: theory about why twistlers got rid of twists and filth, 671 00:46:04,760 --> 00:46:15,120 Speaker 1: which is my candy oh man. All right, well so yeah, yeah, 672 00:46:15,200 --> 00:46:17,880 Speaker 1: lots of lots of avenues. If you all haven't heard 673 00:46:17,920 --> 00:46:22,719 Speaker 1: any of those, please please go check them out. Our 674 00:46:22,920 --> 00:46:26,560 Speaker 1: our coworkers and friends do such great work and it's 675 00:46:26,560 --> 00:46:30,000 Speaker 1: so fun to do. Yeah, but yeah, definitely go check 676 00:46:30,000 --> 00:46:34,000 Speaker 1: that out. Thanks so much to these listeners for writing in. 677 00:46:34,160 --> 00:46:37,120 Speaker 1: If you would like to write to us, we would 678 00:46:37,120 --> 00:46:39,399 Speaker 1: love to hear from you. You can email us at 679 00:46:39,400 --> 00:46:43,000 Speaker 1: hello at favorite pod dot com. We're also on social media. 680 00:46:43,080 --> 00:46:46,480 Speaker 1: You can find us on Twitter, Facebook, and Instagram at 681 00:46:46,600 --> 00:46:48,799 Speaker 1: savor pod, and we do hope to hear from you. 682 00:46:49,320 --> 00:46:52,240 Speaker 1: Savor is production of I Heart Radio four more podcasts 683 00:46:52,239 --> 00:46:54,520 Speaker 1: from my Heart Radio. You can visit the heart Radio app, 684 00:46:54,719 --> 00:46:57,760 Speaker 1: Apple Podcasts, or wherever you listen to your favorite shows. 685 00:46:58,200 --> 00:47:00,880 Speaker 1: Thanks as always to our super producer or Is, Dylan Fagan, 686 00:47:00,920 --> 00:47:03,120 Speaker 1: and Andrew Howard. Thanks to you for listening, and we 687 00:47:03,160 --> 00:47:05,000 Speaker 1: hope that lots more good things are coming your way. 688 00:47:06,880 --> 00:47:06,920 Speaker 1: H