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Speaker 1: Welcome to you Stuff you Should Know from House Stuff

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Speaker 1: Works dot com. Hey, and welcome to the podcast. I'm

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Speaker 1: Josh Clark, and there's Charles W. Chuck Bryant, Jerry's over there.

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Speaker 1: This is Stuff you Should Know the podcast. Yeah, Hey, dude, Hey,

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Speaker 1: what is that swetty balls? Bob Ross? Oh man, I

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Speaker 1: could sleep to that guy like no golf tournament that's

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Speaker 1: ever existed. I love that guy. Yeah, he's the lovable dude. Yeah,

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Speaker 1: and you know what, He's on our list of people

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Speaker 1: that I want to buyo on our show, along with

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Speaker 1: Dr SEUs and Mr Rogers. There's a few of those

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Speaker 1: icons out there that I still want to tackle. Okay,

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Speaker 1: let's do it. Yeah, let's do it right now. Let's

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Speaker 1: just scrap. What we're gonna do is start making up

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Speaker 1: stuff about Bob Ross. Probably might be better than what's coming.

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Speaker 1: This is bad food tasters. No, it's it's it's not

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Speaker 1: that bad. You know why it's not bad because everybody

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Speaker 1: out there who's ever even thought of the concept of

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Speaker 1: food tasters and then learned that it's a real thing,

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Speaker 1: has this great conception of it. It's a bubble that

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Speaker 1: we now get to come along and burst yeah, I

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Speaker 1: love ones like that. Yeah, that's true. You're like, oh,

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Speaker 1: you have a great fantasy about something not anymore. Yeah,

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Speaker 1: here's ugly stark reality. We should change the name of

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Speaker 1: our show to dream Squashers. Oh that's not bad like that? Yeah,

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Speaker 1: remember that. We could create a TV show where like

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Speaker 1: we de renovate someone's house, like we trash it. Yeah,

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Speaker 1: dream Squashers and then move a semile of the way

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Speaker 1: and be like, here's your new house. It's just a

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Speaker 1: starter home. You thought you love. It's awful. Now I

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Speaker 1: pooped on the porch. Oh, Man Cooper is gonna love

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Speaker 1: that one. Who Aaron Cooper? Oh yeah, what do you

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Speaker 1: mean who? It's funny because for people that don't know

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Speaker 1: Aaron Cooper one of our oldest and dearest, most dedicated listeners. Um,

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Speaker 1: and I don't mean old as an age um. Although

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Speaker 1: he's no spring Chicken um of Kansas, which is why

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Speaker 1: we make fun of Kansas lovingly. He is our photoshop

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Speaker 1: guru and does all our great funny photoshop things. Uh.

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Speaker 1: And I we met him in Denver, came over and

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Speaker 1: saw the show, came backstage, and I gave him a

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Speaker 1: big toothless grin and a photo and just said have

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Speaker 1: fun with that one. Coope. Yeah, and it's like been

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Speaker 1: comedy gold since then. Yeah, he's good. Let's say about

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Speaker 1: a third of our new photoshop pictures are my big

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Speaker 1: goofy toothless smile. Yeah, it's just hard to resist putting

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Speaker 1: that in there. He did one of my favorites of

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Speaker 1: all time, which is me over Jack Nicholson's face coming

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Speaker 1: through the door. Oh yeah, Yeah, that's a good one.

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Speaker 1: And it's uncanny what that guy can do with photoshop.

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Speaker 1: It looks like I was in the signe. Pretty great.

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Speaker 1: So I salute you Aaron Cooper. Wait, go Coop. We

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Speaker 1: should salute a listener for every show, yeah, or maybe

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Speaker 1: just that once. Okay, So food tasting, yes, there is

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Speaker 1: legitimately a profession out there. Whether it's full time or

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Speaker 1: part time. It depends where you are paid to taste

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Speaker 1: test food and it can be amazing food, chocolate, ice cream.

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Speaker 1: Ben and Jerry's have what they call flavor gurus. Yeah,

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Speaker 1: they like profile them on their website, the flavor gurus. Yeah.

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Speaker 1: So those people are not just in charge of taste testing,

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Speaker 1: they're in charge of like coming up with new flavor ideas.

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Speaker 1: There there well, let's get into it. They are they

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Speaker 1: represent one branch of UM food tasters, like the professional

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Speaker 1: UM educated branch. Yes, right, so if you're one of

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Speaker 1: those food tasters, you probably have a degree in food science. Yeah. Well,

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Speaker 1: the Ben and Jerry's gurus, I think are mostly food scientists.

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Speaker 1: Although what can they come up with it? They haven't done.

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Speaker 1: That's what I was kind of zoning out on. I

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Speaker 1: don't know, you know, I mean, no, they're trying to

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Speaker 1: still innovate with ice cream. But yeah, I'm just there's

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Speaker 1: another hippie groove band that he created an ice cream

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Speaker 1: flavor for, Like what's fart on a honeycomb? And honey

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Speaker 1: come far and stir a pot of you know, boiled

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Speaker 1: cherries with that honeycomb, okay, and then spit in it.

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Speaker 1: That's been a Jerry's new flavor. Wow, is that we

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Speaker 1: They do have an ice cream graveyard for real though

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Speaker 1: on their I think it's on their campus. Yeah, yeah,

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Speaker 1: where they put they have like those little funny gravestones

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Speaker 1: of of I guess like the fourth tire Honey come

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Speaker 1: fart that didn't work out? Right? I love Ben and Jerry's.

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Speaker 1: Oh man, I can't find e Chubby Hubby anymore. No,

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Speaker 1: no nowhere. I even looked up to see if it

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Speaker 1: was discontinued. Have you looked in the graveyard. It's not

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Speaker 1: in the graveyard. They say it's still out there, but

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Speaker 1: I do not see it anymore. I'll I'll see your

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Speaker 1: these uh, the ones with the what do they call

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Speaker 1: him now with the plug in the middle full of

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Speaker 1: stuff cord? Yeah, the course cords are taken over. Yeah.

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Speaker 1: I hope you like cores pal because that's all you're getting. Well,

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Speaker 1: I don't need as much ice cream now, which is good, okay,

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Speaker 1: because I can't find my chubbs hubs. Here you go.

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Speaker 1: What's your favorite? We talked about this. I like Chubby

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Speaker 1: Hubby New York super Fridge chunk Um Are you talking

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Speaker 1: just Ben and Jerry's because I have a different favorite

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Speaker 1: favorite now and it's besting. Robbins actually supposed which one

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Speaker 1: mom's making cookies? Wow cookie though obviously no oh no.

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Speaker 1: It's some sort of heavenly ice cream with like a

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Speaker 1: ribbon of brown sugar something else in it, And it's

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Speaker 1: like legitimately like when you've taken a bite out of

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Speaker 1: a sugar cookie, a buttery sugar cookie, and you've gotten

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Speaker 1: most of it, but there's still like the just a

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Speaker 1: little bit of like grit to it. Uh, that is

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Speaker 1: the sensation of eating this ice cream. All right, I

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Speaker 1: gotta try that now and chuck. What I just did

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Speaker 1: is what flavor tasters to quick shout out to hagen

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Speaker 1: Das chocolate peanut butter. Brother, that is about as good

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Speaker 1: as it gets. Anything chocolate peanut butter. I will eat.

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Speaker 1: But hagen Das is up there pretty far at the bottom. Man.

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Speaker 1: When you get all all the peanut butter, that sinks. Alright, alright,

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Speaker 1: So that is taste testing. We we could we could

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Speaker 1: have just made money had we been testing and then

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Speaker 1: saying very plainly what we liked about them, because that's

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Speaker 1: plainly what the job is sometimes. And again there's basically

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Speaker 1: two ways you can get into it. One is you

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Speaker 1: can be trained and educated and get some sort of degree,

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Speaker 1: higher degree in something like food science. You could be

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Speaker 1: a trained chef, somebody who knows what they're talking about

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Speaker 1: quite literally when it comes to food and taste, not

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Speaker 1: just oh this is good, I like yeah, Like they

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Speaker 1: want specificity way to go toast. You know, this is

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Speaker 1: and a very refined palette and we'll talk more about

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Speaker 1: sensory acuity. But that's a big, big part of it.

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Speaker 1: The other way you can get into it is you

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Speaker 1: can just basically be some everyday schlub who says, you know,

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Speaker 1: I think I could be good at this. Hook me up.

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Speaker 1: I'll come like taste food for you, and you write

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Speaker 1: a letter like that, sign it and cran mail it

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Speaker 1: off somewhere and see if they get in touch with you. Yeah.

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Speaker 1: Specifically if you live in UH or near Marshall, Minnesota

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Speaker 1: and you like yourself some frozen foods, yeah, you can

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Speaker 1: apply to the Schwan company and UH basically just send in,

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Speaker 1: like you said, send in your little application and you

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Speaker 1: can get hired on. They do though, UM, I believe

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Speaker 1: make you past tests. They don't just take anyone right.

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Speaker 1: All of them are gonna put you through some sort

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Speaker 1: of testing, if not also testing and then training because

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Speaker 1: not just anybody can do this. Some people have what

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Speaker 1: you mentioned earlier. UM, it's called sensory acuity, which is

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Speaker 1: an ability to really differentiate the different flavors and textures

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Speaker 1: and um smells associated with particular food and then on

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Speaker 1: top of that be able to um discuss it in

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Speaker 1: an objective smart way. Yeah, it's not always a food

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Speaker 1: company either. Um there's a company called MMR Research Worldwide

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Speaker 1: and they do Uh they're like the middleman, yeah, the

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Speaker 1: research Yeah, middle people and uh they are the ones

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Speaker 1: who will put you through the ringer with a sensory acuity.

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Speaker 1: And they're the ones that say, you know, you really

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Speaker 1: need to be able to not only articulate your thoughts

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Speaker 1: for a piece of paper maybe that you fill out,

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Speaker 1: but you have to be nice to your kids well too.

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Speaker 1: We'll find out if you're not. But many times you're

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Speaker 1: in a room and that kind of setting with other

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Speaker 1: people and you have to be able to get along

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Speaker 1: and not fight about it. And uh, did you ever

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Speaker 1: do any of those market research rooms? I used to.

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Speaker 1: I got on some list post college, and um, it's

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Speaker 1: a great list when you're fresh out of college. Most

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Speaker 1: of mine were not actual tasting of food. Most of

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Speaker 1: it was more what do you think about this ad

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Speaker 1: campaign type of thing? Like I did one for Heineken

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Speaker 1: one time. I was like, oh, great, you know I

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Speaker 1: get to go drink Heineken. You're like, yeah great, Uh

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Speaker 1: did you know it was just about there when they

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Speaker 1: rolled out their big red star campaign man um. And

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Speaker 1: then I used to do them for non food products

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Speaker 1: like something at home depot or like yeah, basically hold

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Speaker 1: it tight, how's it fit in your hands? You buy

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Speaker 1: your lower lip? How likely would you be to recommend

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Speaker 1: this hammer? Like just dumb stuff like that? Right? Okay,

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Speaker 1: so you don't any training for that, and there are

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Speaker 1: actual food tasting jobs that do you amount to that

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Speaker 1: and you leave with like fifty bucks in cash, which

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Speaker 1: is the best part. But but it's gonna be like

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Speaker 1: a thumbs up thumbs down or something like, um, I

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Speaker 1: think I saw like is this egg roll too spicy?

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Speaker 1: This pizza have enough cheese? Did these teens make me

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Speaker 1: look fat? It could be something. It could be something

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Speaker 1: very broad like give us your general thoughts about this product,

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Speaker 1: or if they're in the final stages and they want

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Speaker 1: to spend even more dumb money, Um, that's not true.

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Speaker 1: Market research is valid. Um. It might be something super specific,

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Speaker 1: like you said like is there too much cheese or

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Speaker 1: is there just a knot? Yeah, like that's it. I

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Speaker 1: don't want to hear about the tang of the sauce

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Speaker 1: or the crust. And if you're the kind of food

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Speaker 1: taster who's like WHOA, what do you want to hear?

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Speaker 1: You're not going to be very good at it. They

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Speaker 1: want to hear the Gitimately they don't care because this

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Speaker 1: company they're they're not their market researchers that they get

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Speaker 1: their dough either way. So we'll talk about dough, um

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Speaker 1: and how the the day in the life of a

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Speaker 1: food taster goes. Right after this, So, Chuck, there's this

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Speaker 1: really um interesting article on a site called bill Fold.

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Speaker 1: Did you read the interview with the food taster? No?

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Speaker 1: But I read one on vice with three food tasters.

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Speaker 1: Let's let's chat about our experience. So the one I

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Speaker 1: read about it was an interview with the food taster

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Speaker 1: named Matthew. They didn't use his last name, but Matthew

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Speaker 1: UM apparently is uh has a pretty decent amount of

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Speaker 1: sensory acuity because he went through the training. He said

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Speaker 1: the training, I got the impression he was trained by MMR.

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Speaker 1: They didn't actually say who it was, but I get

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Speaker 1: also get the impression that MMR is about the biggest

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Speaker 1: game in town, if not really the only game in town.

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Speaker 1: But what you're saying is he's in touch with his

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Speaker 1: m yes, very much so. So he said that they

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Speaker 1: give you like all these solutions to taste, but also

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Speaker 1: sense to identify as well. Um, because the old wives

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Speaker 1: tailor old rule of thumb is that taste is eight

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Speaker 1: smell right. So um, he passed all these tests and

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Speaker 1: apparently also they test your visual acuity as well. They

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Speaker 1: want somebody who's sensorily, very attuned to what's going on.

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Speaker 1: And then they said, okay, um, explain mayonnaise. Tell us

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Speaker 1: what mayonnaise tastes like, creamy, tangy, delicious? Yeah, maggy, does

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Speaker 1: it taste eggy to you? I can taste the eggs sometimes. Um.

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Speaker 1: You know how much I love mayonnaise. It's hard for

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Speaker 1: me to articulate. Do you love mayonnaise or do you

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Speaker 1: love dukes mayonnaise? Well? I do love dukes, but I

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Speaker 1: just I love mayonnaise. Do you love all mayonnaise? Yeah?

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Speaker 1: I mean what other manonnaise do you need besides dukes?

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Speaker 1: Well you don't. But if dukes is not available, I'll

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Speaker 1: take a I'll take a craft or a or miracles

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Speaker 1: or no, that's salad dressing. It's different, but it's the

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Speaker 1: consistency of Yeah, I mean that's it's a distinction though,

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Speaker 1: like it's not mayonnaise because it's all artificial, right, A

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Speaker 1: sandwich just says in the sandwich without miracle whip, that's

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Speaker 1: like they disting themselves purposely from being mayonnaise. It's way tangier,

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Speaker 1: uh is it? Yeah? And I like miracle with but

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Speaker 1: I just never buy it um because I'm always getting

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Speaker 1: that Duke's Duke's Light actually one of the few light

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Speaker 1: products that still tastes great. Yeah, I didn't know you

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Speaker 1: love mayonnaise so much. Oh yeah, man, Like if it

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Speaker 1: was if I if it was more socially acceptable to

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Speaker 1: just squirt mayonnaise all over your plate of French fries

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Speaker 1: like it is in Europe, yeah, I was gonna say,

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Speaker 1: then I would be doing that every single time. What

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Speaker 1: I do is I asked for mayo for my burger,

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Speaker 1: and I'm like a little extra, and then I just look,

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Speaker 1: it's spilled over sneakily dipped the fry in there. People

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Speaker 1: think because there's some mannaise, people think it's gross, which

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Speaker 1: I never got. Uh yeah, some people do. I don't

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Speaker 1: get it either. Yeah, they'll eat a really like that's

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Speaker 1: any different, right, Well, it's pretty pungent with the garlic.

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Speaker 1: Not if it's not garlic a RELI, it's just fancy mayonnaise.

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Speaker 1: I thought it was all garlic. That was like a

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Speaker 1: hallmark of aoli. No, do you have any kind of ali? Yeah,

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Speaker 1: but I thought there's still garlic in the base. Alright, alright, alright,

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Speaker 1: we're off track here, We're not. We're kind of we're

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Speaker 1: talking food tastes, all right, so let's talk food taste.

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Speaker 1: Oh wait, no, I know we were talking about a

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Speaker 1: day in the life of a food taster, Matt Matthew

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Speaker 1: taster and his mayo description. Right, so this guy really

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Speaker 1: kind of tore the scales from my eyes as far

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Speaker 1: as um, the what food tasting consists of. It's not fun.

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Speaker 1: It's not a fun experience, and it can be very monotonous,

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Speaker 1: like for example, So he signed on with this um.

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Speaker 1: Actually he was through a temp agency, and the temp

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Speaker 1: agency hooked him up with a frozen food manufacturer. So

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Speaker 1: the frozen food group was mostly concerned over I think

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Speaker 1: the course of eight months, um with frozen French fries.

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Speaker 1: Oh he was that guy. Yes, I did read that,

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Speaker 1: and um he said he tried frozen French fries in

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Speaker 1: every different way. They would say, do you like these?

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Speaker 1: They're a little they're baked a little longer. Do you

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Speaker 1: like these with this cooking time? Do you like these

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Speaker 1: with this much oil? Do you like these with this

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Speaker 1: much salt? And he said salt was like the through

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Speaker 1: the through thread throughout the whole thing, so much so

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Speaker 1: that he um developed blisters in his mouth, sores in

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Speaker 1: his mouth from eating these French fries for for eight

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Speaker 1: months straight. And this is even working for only a

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Speaker 1: couple hours a day because it's all you can work,

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Speaker 1: because your palette will get worn out. Well that's not true,

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Speaker 1: but a lot of these people work all day doing it,

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Speaker 1: is that right? Yeah? Okay, um, if you're full time

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Speaker 1: in it, that's not what I heard. Yeah, not what

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Speaker 1: I heard. So in addition to having to eat the

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Speaker 1: same stuff prepared the different way over and over and

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Speaker 1: over again, um, you are, you were given the same

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Speaker 1: test basically because the company wants to make sure that

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Speaker 1: what you're experiencing is repeatable. Yeah, it's like a little

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Speaker 1: science experiment almost exactly. So they'll say, here, try this fry.

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Speaker 1: How how does the oily the oiliness hits you say?

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Speaker 1: It hits me? Like on five? Because there's this is again,

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Speaker 1: this is supposed to be objective, Like you said, it's

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Speaker 1: a science experiment. So on one end zero or oils,

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Speaker 1: on the other end ten or fruit juices, as far

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Speaker 1: as taste impact goes right, And so they say, okay, great,

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Speaker 1: here's some more fries. Do the same thing. But you

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Speaker 1: don't remember what you gave it. So you actually are

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Speaker 1: experiencing a certain level of stress because you feel like

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Speaker 1: you're being tested yourself. And uh, it doesn't sound like fun.

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Speaker 1: And at the end of the day, you go home

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Speaker 1: and you dream of French fries and you wake up

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Speaker 1: crying and you have to get up and go do

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Speaker 1: it again. It doesn't sound like a lot of fun

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Speaker 1: to me. Dream smashing. Uh. The article and vice uh

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Speaker 1: professional food tasters tell us about their jobs. They interviewed

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Speaker 1: three people and the highlights or as follows. Louise Vamber

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Speaker 1: is an product manager for a s d A. And

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Speaker 1: she says, in a testing week, I can be tasting

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Speaker 1: up to two hundred and fifty ice creams from eight

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Speaker 1: in the morning till eight at night. See that. I mean,

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Speaker 1: it sounds great, but she's probably taking a bite and

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Speaker 1: spitting it out. She is, she says, she spits it out.

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Speaker 1: She said and if I don't, that means it's a

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Speaker 1: really good ice cream if I actually swallow it. Yeah,

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Speaker 1: I imagine, so like if you're eating two something ice

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Speaker 1: cream today. Yeah. And uh, she loves her job, like

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Speaker 1: I don't think all these people are like, oh my god,

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Speaker 1: I hate my line and they all hate their jobs. Uh.

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Speaker 1: And she says she always craves like buttery mashed potatoes

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Speaker 1: and cheese and crackers and things. And she goes to

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Speaker 1: the dentist four times a year because we're a job. Uh.

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Speaker 1: There's a guy Peter Nixon. Um. If you think got Peter,

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Speaker 1: and then your food tasting group could use some fixing

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Speaker 1: so bad. Uh. He works at Morrison's. Um, and his

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Speaker 1: this is his day, he says, And this is all quote. Uh.

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Speaker 1: At eight in the morning, I have around five different

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Speaker 1: cooked meats. Half hour later I taste uh from fifteen

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Speaker 1: different Kichha's. Nine thirty in the morning is pie hour.

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Speaker 1: I taste ten different pies. Then I vomit all of

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Speaker 1: our chicken pies, all of our steak pies, plus all

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Speaker 1: of the fruit pies. And that is my day every day. Uh.

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Speaker 1: Then at ten on the dot, I have a bacon

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Speaker 1: buddy bu t t y. I don't even know what

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Speaker 1: that is. Might be some product they sell, it's a

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Speaker 1: misprint maybe, And then he says he actually does eat

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Speaker 1: a proper lunch and dinner um when he gets home,

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Speaker 1: just to keep his life sort of normal. But he

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Speaker 1: points out that, especially in the case of pies, you

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Speaker 1: have to take a bit from each part of the pie. Yeah,

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Speaker 1: so he said, you gotta taste the lid, the pastry,

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Speaker 1: the filling, and the meat content and the gravy. Are

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Speaker 1: always experimenting with gravies. Have I talked to you about

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Speaker 1: pork pies? Uh? And how much I love them? Yeah? Yeah?

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Speaker 1: From the from the trip to England? Yeah, okay, is

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Speaker 1: that your new obsession? Oh? Yeah, where do you buy

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Speaker 1: him here? I don't know. Oh you haven't found him. Oh,

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Speaker 1: I'm sure you can get pork pies in Atlantic I

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Speaker 1: hope so. Uh. And then finally they talked to this

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Speaker 1: guy who's a noodle taster and he is the founder

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Speaker 1: of his own Cabudo Noodles. Have you heard of those?

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Speaker 1: I haven't had him. But it's supposedly like a um

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Speaker 1: sort of a finer version of you know, cup of

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Speaker 1: noodles or ramen. Yeah, No, I haven't had it. Yeah,

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Speaker 1: they're supposed to be pretty good. Have you you ever had

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Speaker 1: tofu noodles? Mmm? I don't think the noodles like five calories,

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Speaker 1: very low carb um. They're they're in their noodles and

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Speaker 1: they're made from tofu um, and they are really great.

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Speaker 1: They're great substitute for pasta. I do like tofu. People

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Speaker 1: love the substitute though. Is spaghetti squashed? Yeah, this is gonna.

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Speaker 1: This is you. Once they're cooked, you have no idea

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Speaker 1: that they're tofu. Yeah. They taste and appear just like

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Speaker 1: um cooked past um. This dude started his own company,

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Speaker 1: and he said that when they were getting going, he

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Speaker 1: tasted he said, easily over two hundred noodle types. And

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Speaker 1: when they tasted their own company, he said, it's not

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Speaker 1: the kind of thing where he tasted a little bit

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Speaker 1: and spit it out, Like they require that you eat

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Speaker 1: the whole pot, he said, because it's different, the whole

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Speaker 1: five gallon pot. Yeah, he said, as different, like as

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Speaker 1: you work your way through it being a noodle in

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Speaker 1: a soup, don't just like take a little broth up top.

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Speaker 1: So I thought that was kind of interesting. Yeah, and

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Speaker 1: that's that's actually a huge distinction for that company then,

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Speaker 1: because for the most for the most part, like you said,

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Speaker 1: you are going to take a small bite, but you

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Speaker 1: might take different small bites, are different components all across

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Speaker 1: the lid, little filling, little gravy, little meat. And then

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Speaker 1: with each of those bites, right, So for the lid,

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Speaker 1: they'll say, how rate the butteriness, right, spit it out,

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Speaker 1: Take another by the lid, how's the flakiness? Spit it out,

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Speaker 1: Take another by the lid? Uh is it sweet? And

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Speaker 1: then you do that. So what kind of a bunch

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Speaker 1: of different kinds, a bunch of different times, just for

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Speaker 1: the lid, And they say, okay, spit it out. Let's

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Speaker 1: start over again, and let's see if you give it

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Speaker 1: the same marks this time through. And that's just for

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Speaker 1: the lid. That's not just for the meat content. It's

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Speaker 1: like for all the different parts. You have to rate

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Speaker 1: them and then do it again and again. This job

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Speaker 1: is horrible. I don't care what anybody says. Well, I

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Speaker 1: can see very easily how you would grow to loathe

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Speaker 1: whatever you're eating, Like that guy probably never eats another

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Speaker 1: French fry again in his life. And what kind of

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Speaker 1: life is that? I can't remember if he said he

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Speaker 1: does or not. It probably took a while. At the

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Speaker 1: very least he's says I feel like at the end

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Speaker 1: he's he like he'll eat fries. Yeah, but yeah he

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Speaker 1: got mouth source and he said some people develop dental

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Speaker 1: problems that they quit. Yeah, well, the ice cream land

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Speaker 1: he goes four times a year like me, Um, did

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Speaker 1: you know I have to go four times a year

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Speaker 1: now because my stupid teeth. Does the insurance cover those

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00:23:26,800 --> 00:23:31,840
Speaker 1: are just the two I should say, does Obamacare cover them? Uh?

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Speaker 1: Because two should be free? Yeah, I have to pay

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Speaker 1: more than your average Joe for my toothcare. And that's

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Speaker 1: not including the uh, you know, the obvious extra work

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Speaker 1: I've got going on? Is that why you've been stealing

399
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Speaker 1: from the office lately and stealing from the swear jar?

400
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Speaker 1: But I've been adding most of that. It all evens

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00:23:53,320 --> 00:23:57,280
Speaker 1: out two more weeks new tooth. Um. So if you're

402
00:23:57,280 --> 00:23:59,639
Speaker 1: a professional, they there are some things that you need

403
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Speaker 1: to do too, to keep your mouth and just all

404
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Speaker 1: your senses kind of sharp. Um. One of the main

405
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Speaker 1: things they say do is to not be a smoker,

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Speaker 1: although I was surprised to learn that that's not just

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Speaker 1: an absolute requirement. Yeah, me too. I thought like, once

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Speaker 1: they found out you're a smoker, they'd tell you to

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Speaker 1: get out. I'm sure it varies, I bet you there

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Speaker 1: are plenty of companies that don't allow you to smoke. Yeah,

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Speaker 1: But I was also wondering, like with every disc everything

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Speaker 1: that disqualified you, couldn't you also make the case that

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Speaker 1: that makes you like a niche taster, Like surely there's

414
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Speaker 1: a bunch of smokers out there. They're gonna eat this

415
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Speaker 1: turkey pot pie, and they want to make sure that

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Speaker 1: smokers love it too, So maybe it's gonna uh like

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Speaker 1: this these high end like smoke smoker food tasters. I'm

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Speaker 1: just I'm trying to picture that as a marketing tool,

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Speaker 1: like you know, the turkey pot pie for the for

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Speaker 1: the rotten mouth, you'll love it, uh and all all

421
00:24:56,440 --> 00:24:58,679
Speaker 1: thes in that group. But can you see them? They

422
00:24:58,680 --> 00:25:00,600
Speaker 1: all look like Chris Cooper or someth something like that

423
00:25:01,000 --> 00:25:04,280
Speaker 1: in in adaptation. Oh yeah, yeah, yeah, boy, that was

424
00:25:04,280 --> 00:25:09,200
Speaker 1: a great role for him, um he or not he um.

425
00:25:09,240 --> 00:25:11,760
Speaker 1: In the research, I was surprised to learn that you

426
00:25:11,800 --> 00:25:14,280
Speaker 1: could smoke, like I was saying, because one of the

427
00:25:14,320 --> 00:25:17,640
Speaker 1: things pointed out that they will demand that you not

428
00:25:17,720 --> 00:25:21,680
Speaker 1: smoke within thirty minutes of tasting, which just seems like

429
00:25:21,840 --> 00:25:24,320
Speaker 1: if you're a heavy smoker, that's torture. Yeah. Like, well

430
00:25:24,320 --> 00:25:27,240
Speaker 1: I just had like five camel menthols half hour ago.

431
00:25:27,640 --> 00:25:30,800
Speaker 1: Oh well you're good, You're good to have a seat.

432
00:25:31,000 --> 00:25:37,760
Speaker 1: Yeah you're not. So that does surprise me. Um, what else? What? Like?

433
00:25:37,840 --> 00:25:39,960
Speaker 1: What else are you not supposed to do? Just like

434
00:25:40,080 --> 00:25:43,480
Speaker 1: keeping like you know, if you have food allergies, then

435
00:25:43,520 --> 00:25:46,400
Speaker 1: you're probably not destined for a career unless you're part

436
00:25:46,440 --> 00:25:50,200
Speaker 1: of a niche food allergy food testing group, a gluten

437
00:25:50,320 --> 00:25:53,560
Speaker 1: gluten person. Yeah. And I was researching, Yeah, I was researching,

438
00:25:53,680 --> 00:25:59,120
Speaker 1: um uh, food tasting or food tasters just across Google

439
00:25:59,720 --> 00:26:02,520
Speaker 1: and and um. I found that there are not one,

440
00:26:02,960 --> 00:26:11,240
Speaker 1: but two portable food testing devices that detect gluten. Oh really,

441
00:26:12,200 --> 00:26:16,960
Speaker 1: There's the NEMA and the six Sensor Labs Gluten portable

442
00:26:17,000 --> 00:26:21,280
Speaker 1: gluten detectors. So this is if clearly, if you have celiac, Yeah,

443
00:26:21,400 --> 00:26:24,480
Speaker 1: you would have one of these, put some food and

444
00:26:24,560 --> 00:26:27,399
Speaker 1: not trust your restaurant that you're eating in, right, screw

445
00:26:27,440 --> 00:26:30,520
Speaker 1: the lid on and I think chack it up one

446
00:26:30,560 --> 00:26:33,120
Speaker 1: of them, like gives you a smiley face if it's

447
00:26:33,160 --> 00:26:36,680
Speaker 1: all good or it's like the smiles like you're gonna

448
00:26:36,720 --> 00:26:38,760
Speaker 1: get messed up in a second. And the other one

449
00:26:38,800 --> 00:26:44,000
Speaker 1: just has a toilet with a line through it. But yeah, wow,

450
00:26:44,040 --> 00:26:46,840
Speaker 1: that's weird, Yeah, I thought, But I mean it's handy

451
00:26:46,880 --> 00:26:50,280
Speaker 1: if you have like a severe gluten allergy. Well, Emily

452
00:26:50,400 --> 00:26:53,320
Speaker 1: is off the gluten and she is not celiac, but

453
00:26:53,440 --> 00:26:58,440
Speaker 1: she has found a lot of just positive digestive results

454
00:26:58,800 --> 00:27:02,000
Speaker 1: by avoiding gluten. But she did dabble in it in

455
00:27:02,040 --> 00:27:05,479
Speaker 1: Europe and it did not affect her. Which there are

456
00:27:05,480 --> 00:27:08,320
Speaker 1: some who say, like, you know, if you go non gluten,

457
00:27:08,359 --> 00:27:10,520
Speaker 1: you can't go back. No, there's some who say that

458
00:27:10,560 --> 00:27:13,879
Speaker 1: the wheat over there is different in that. Yeah, so

459
00:27:14,080 --> 00:27:15,840
Speaker 1: I don't know if it's true or not, but we

460
00:27:15,960 --> 00:27:19,440
Speaker 1: gotta do one on milk because there are two definitely

461
00:27:19,520 --> 00:27:22,040
Speaker 1: distinct types of milk available in the US, and a

462
00:27:22,119 --> 00:27:24,160
Speaker 1: lot of people think that that's why so many people

463
00:27:24,160 --> 00:27:28,600
Speaker 1: in America have um milk allergies. Yeah, because of the

464
00:27:28,600 --> 00:27:32,119
Speaker 1: milk that we're drinking. Interesting, Yeah, we got some milk.

465
00:27:32,520 --> 00:27:35,280
Speaker 1: What we're trying to do now is she's reading a

466
00:27:35,320 --> 00:27:39,679
Speaker 1: book called Pharmacology, and so we're very much trying to

467
00:27:39,800 --> 00:27:45,240
Speaker 1: buy not just organic, but and not just local. You're

468
00:27:45,240 --> 00:27:50,880
Speaker 1: gonna milk your own goats, organic, local, seasonal food. Basically

469
00:27:51,119 --> 00:27:53,160
Speaker 1: part of the whole slow food thing, trying to eat

470
00:27:53,160 --> 00:27:55,880
Speaker 1: things that aren't shipped all over the country. Were frozen ever,

471
00:27:57,000 --> 00:27:59,119
Speaker 1: h uh. And so we've been going to the local

472
00:27:59,119 --> 00:28:01,520
Speaker 1: farmers market, only getting what they have to offer. And

473
00:28:01,760 --> 00:28:05,959
Speaker 1: we got this milk from a grass fed Atlanta dairy

474
00:28:07,000 --> 00:28:12,240
Speaker 1: whole milk. It is the sweetest, creamiest, most delicious. It

475
00:28:12,240 --> 00:28:15,359
Speaker 1: tastes like dessert almost. It's so delicious. I'll bet that

476
00:28:15,400 --> 00:28:18,440
Speaker 1: would make frosted flakes really pop. Oh my god, it's

477
00:28:18,480 --> 00:28:20,960
Speaker 1: so good. And we bought it for our daughter, but

478
00:28:21,000 --> 00:28:25,320
Speaker 1: I drank like half of it. And then the farm

479
00:28:25,400 --> 00:28:28,520
Speaker 1: fresh eggs, Like, it's all just noticeably better. It's all good.

480
00:28:28,880 --> 00:28:31,639
Speaker 1: They ain't cheap, though, yeah, I can imagine. But putting

481
00:28:31,680 --> 00:28:33,840
Speaker 1: money in a farm, putting cash in a farmer's hand

482
00:28:34,280 --> 00:28:36,639
Speaker 1: and them handing you eggs is like a great feeling,

483
00:28:38,200 --> 00:28:40,760
Speaker 1: you know, you feel like you're participating in how things

484
00:28:40,760 --> 00:28:43,560
Speaker 1: should work, and not like, well, this came off the

485
00:28:43,560 --> 00:28:46,560
Speaker 1: truck and only half or broke, so let's put him

486
00:28:46,560 --> 00:28:48,560
Speaker 1: in the grocery store until they rot and then we'll

487
00:28:48,560 --> 00:28:52,400
Speaker 1: throw them away. All right, that was a little soapbox

488
00:28:52,560 --> 00:28:57,400
Speaker 1: moment for you. Um, after shaving cologne no good, perfumes

489
00:28:58,080 --> 00:29:01,560
Speaker 1: no good. You gotta put your drunk are up forever. Yeah,

490
00:29:01,600 --> 00:29:03,760
Speaker 1: because it all goes back to the smell and taste thing.

491
00:29:04,320 --> 00:29:09,520
Speaker 1: They don't want your your car tainting that. The roles

492
00:29:11,160 --> 00:29:13,560
Speaker 1: and then how much can you make charles? You know,

493
00:29:13,680 --> 00:29:16,640
Speaker 1: always these are always very dubious numbers when I see

494
00:29:16,720 --> 00:29:19,280
Speaker 1: articles like you can earn between thirty and a hundred

495
00:29:19,280 --> 00:29:23,360
Speaker 1: thousand dollars here depending on your negotiation skills. Yeah, I

496
00:29:23,360 --> 00:29:26,360
Speaker 1: mean it's that's what it says. But yeah, the Bureau

497
00:29:26,360 --> 00:29:30,200
Speaker 1: of Labor Statistics does not have a food taster category,

498
00:29:30,240 --> 00:29:35,120
Speaker 1: but they do have a food scientist category, and even

499
00:29:35,160 --> 00:29:40,680
Speaker 1: that's pretty pretty Uh, there's a pretty wide spectrum between

500
00:29:40,680 --> 00:29:43,560
Speaker 1: the two. I think the mean annual wage for food

501
00:29:43,600 --> 00:29:49,040
Speaker 1: scientists and technologists is sixty three, with some professionals learning

502
00:29:49,120 --> 00:29:52,360
Speaker 1: more than a hundred thousand. Yeah, yeah, I think you're right,

503
00:29:52,360 --> 00:29:56,680
Speaker 1: take exactly. You might also end up I should say

504
00:29:57,120 --> 00:30:01,440
Speaker 1: pet food taster. Oh yeah, um, people eat the thing.

505
00:30:01,560 --> 00:30:04,120
Speaker 1: People eat pet food, and the reason why is because

506
00:30:04,680 --> 00:30:08,600
Speaker 1: the the theory goes that if a human finds it disgusting,

507
00:30:08,840 --> 00:30:10,800
Speaker 1: there's a pretty good chance your pet's gonna find it

508
00:30:10,840 --> 00:30:16,560
Speaker 1: disgusting or awful or bad or tasteless. So humans eat

509
00:30:16,600 --> 00:30:19,240
Speaker 1: pet food as part of taste testing. Yeah. I thought

510
00:30:19,280 --> 00:30:21,640
Speaker 1: that was an interesting section because I thought it was

511
00:30:21,680 --> 00:30:24,520
Speaker 1: a joke at first, But they first point out that

512
00:30:24,520 --> 00:30:27,880
Speaker 1: there's way more testing of the product than actual taste tasting, right,

513
00:30:27,920 --> 00:30:29,720
Speaker 1: But that's part of it. But it is part of it,

514
00:30:29,840 --> 00:30:32,880
Speaker 1: and um, smell was a big part of it, and

515
00:30:33,400 --> 00:30:36,280
Speaker 1: it made perfect sense to me, Like, not only are

516
00:30:36,320 --> 00:30:40,080
Speaker 1: animals enticed by smell, but as a human, you don't

517
00:30:40,080 --> 00:30:42,960
Speaker 1: want to open that can of cat food and gag

518
00:30:44,160 --> 00:30:48,680
Speaker 1: because it's so strongly smells of like salmon guts or

519
00:30:48,720 --> 00:30:51,480
Speaker 1: whatever is in it. So um, it has to be

520
00:30:53,760 --> 00:30:56,440
Speaker 1: it has to be palatable to the human in a

521
00:30:56,880 --> 00:31:02,280
Speaker 1: smell sense, you know. Yeah, um, like our dogfood is

522
00:31:02,280 --> 00:31:04,840
Speaker 1: a little stinky because it's like all natural, like real

523
00:31:04,880 --> 00:31:09,720
Speaker 1: meat stuff, but um from that local farmer. Yeah, oh man,

524
00:31:09,760 --> 00:31:12,680
Speaker 1: I wish get some local dog food. But there is some,

525
00:31:12,840 --> 00:31:17,560
Speaker 1: Oh I guarantee there is some. What are the kind

526
00:31:17,560 --> 00:31:19,800
Speaker 1: of food tasters are there? There's the one that most

527
00:31:19,800 --> 00:31:21,960
Speaker 1: people think of when they think of food taster, which

528
00:31:22,000 --> 00:31:25,160
Speaker 1: is the one that is basically testing food out to

529
00:31:25,240 --> 00:31:27,760
Speaker 1: make sure that the king or these days the president

530
00:31:27,840 --> 00:31:31,760
Speaker 1: isn't being poisoned. Yeah. I saw a website, um that

531
00:31:31,880 --> 00:31:35,840
Speaker 1: was making fun of Obama. King Obama is what they

532
00:31:35,920 --> 00:31:38,800
Speaker 1: called them, because you know, he had someone taste his

533
00:31:38,800 --> 00:31:41,640
Speaker 1: food and blah blah blah, and they didn't they failed

534
00:31:41,680 --> 00:31:45,080
Speaker 1: to mention that every president has people who taste their food,

535
00:31:45,160 --> 00:31:47,760
Speaker 1: at least since Reagan. Yeah, when they go out from

536
00:31:47,760 --> 00:31:51,160
Speaker 1: the White House, it's a very common thing. Secret Service

537
00:31:51,200 --> 00:31:54,920
Speaker 1: doesn't give details on that because their secret service, um,

538
00:31:55,000 --> 00:31:58,920
Speaker 1: but they take great measures when outside the White House

539
00:31:58,920 --> 00:32:01,920
Speaker 1: to make sure the president's food to safe. Um. And

540
00:32:02,080 --> 00:32:04,600
Speaker 1: Putin took a lot of heat in two thousand and twelve,

541
00:32:04,680 --> 00:32:06,840
Speaker 1: So apparently it comes up every once in a while

542
00:32:07,240 --> 00:32:11,000
Speaker 1: and everybody makes fun of whoever it is that the

543
00:32:11,000 --> 00:32:13,760
Speaker 1: food taster. But it's actually it's actually a very very

544
00:32:13,800 --> 00:32:17,960
Speaker 1: old tradition that dates back at least to the Egyptians,

545
00:32:18,720 --> 00:32:21,760
Speaker 1: where there were people of great import would have somebody

546
00:32:21,880 --> 00:32:25,400
Speaker 1: eat their food first, which is stupid, it turns out,

547
00:32:25,440 --> 00:32:30,240
Speaker 1: because there are almost no poisons available to humankind that

548
00:32:30,720 --> 00:32:34,959
Speaker 1: kill so quickly that a food taster would be affected

549
00:32:35,000 --> 00:32:38,480
Speaker 1: by it before the person, the president or the king

550
00:32:38,600 --> 00:32:43,120
Speaker 1: or whoever. Eighty cyanide is the quick killer, and even

551
00:32:43,160 --> 00:32:46,320
Speaker 1: that takes like an hour, right, it says minutes. But

552
00:32:46,480 --> 00:32:53,040
Speaker 1: the cyanide, strychnine, atropine, trioxide, other things arsenic, things that

553
00:32:53,600 --> 00:32:55,920
Speaker 1: people have generally used in history to poison people like

554
00:32:55,960 --> 00:32:58,600
Speaker 1: you said, not like King Henry the eighth said, well,

555
00:32:58,640 --> 00:33:01,520
Speaker 1: I'll wait a day before I get that turkey leg right,

556
00:33:02,560 --> 00:33:05,680
Speaker 1: being kind of nasty, but I gotta feed my gout,

557
00:33:06,000 --> 00:33:10,120
Speaker 1: so bring it on. And this this person who wrote

558
00:33:10,160 --> 00:33:13,160
Speaker 1: this article, Ashley Lutheran, said that she thinks of it

559
00:33:13,240 --> 00:33:15,520
Speaker 1: more like a placebo. It just made him feel better

560
00:33:15,560 --> 00:33:19,920
Speaker 1: about tasting um. I ran across an article one of

561
00:33:20,000 --> 00:33:25,000
Speaker 1: Hitler's fifteen young girls who tasted his food during World

562
00:33:25,040 --> 00:33:28,240
Speaker 1: War Two. He had fifteen young girls tasting food. Yeah,

563
00:33:28,280 --> 00:33:30,320
Speaker 1: and she was the only one who survived because she

564
00:33:30,440 --> 00:33:33,640
Speaker 1: was the only one who left the wolf slayer before

565
00:33:33,680 --> 00:33:36,000
Speaker 1: the Russians rolled in and killed all the rest of them.

566
00:33:36,520 --> 00:33:40,360
Speaker 1: That seems like weirdly fetishest he had young girls eat

567
00:33:40,440 --> 00:33:42,400
Speaker 1: she was food and spit in his mouth that's kind

568
00:33:42,400 --> 00:33:45,920
Speaker 1: of fetishes. Yeah, like they didn't do that. I'm just joking.

569
00:33:46,120 --> 00:33:48,720
Speaker 1: But just bring me fifteen young girls to taste my food.

570
00:33:48,760 --> 00:33:51,959
Speaker 1: It seems weird. And uh, well there was a lot

571
00:33:52,000 --> 00:33:55,520
Speaker 1: about Hitler that was weird, to say the least. Um,

572
00:33:55,600 --> 00:33:59,280
Speaker 1: but that was definitely part of it. Was, Um, he

573
00:33:59,360 --> 00:34:03,719
Speaker 1: had fifteen young girls tastes food. Um, let's take a break, man,

574
00:34:03,760 --> 00:34:06,000
Speaker 1: and then we're going to tell you everybody when we

575
00:34:06,040 --> 00:34:08,880
Speaker 1: get back as maybe even you could consider it a

576
00:34:08,960 --> 00:34:12,160
Speaker 1: p s A. Yeah, we could do that for tax reasons.

577
00:34:12,360 --> 00:34:40,040
Speaker 1: How you at home can develop your own palate alright, chuck.

578
00:34:40,080 --> 00:34:43,799
Speaker 1: So if you want to go about creating a more

579
00:34:43,880 --> 00:34:47,320
Speaker 1: sophisticated palette for yourself, not even just to become a

580
00:34:47,320 --> 00:34:50,200
Speaker 1: food taste, no, but just to enjoy life more. And

581
00:34:50,200 --> 00:34:53,040
Speaker 1: and we should say it does seem like a bad

582
00:34:53,080 --> 00:34:56,399
Speaker 1: idea to teach Americans how to appreciate food more. We've

583
00:34:56,400 --> 00:34:59,239
Speaker 1: got a pretty big food problem as it is. It

584
00:34:59,280 --> 00:35:02,640
Speaker 1: turns out that if you follow some of these steps,

585
00:35:02,880 --> 00:35:05,399
Speaker 1: you will probably end up eating less. As a matter

586
00:35:05,400 --> 00:35:09,520
Speaker 1: of fact, Um became at savoring your food exactly, which

587
00:35:09,560 --> 00:35:13,720
Speaker 1: requires things like going slow, slowing down, and thinking about

588
00:35:13,760 --> 00:35:16,680
Speaker 1: the food that you're eating. Right. Yeah, that's uh, well

589
00:35:16,840 --> 00:35:20,920
Speaker 1: let's just start there. Uh if you think, I mean,

590
00:35:21,320 --> 00:35:23,520
Speaker 1: it's a process, the way the chemicals fire in your

591
00:35:23,520 --> 00:35:25,880
Speaker 1: brain from your taste buds, like we've talked about smell

592
00:35:25,920 --> 00:35:29,200
Speaker 1: and taste. Um, it seems immediate, but there's a process

593
00:35:29,239 --> 00:35:31,960
Speaker 1: going on. And if you're just shoveling, if you're drinking

594
00:35:31,960 --> 00:35:34,880
Speaker 1: that gallon or ramen down like it's gatorade on a

595
00:35:34,880 --> 00:35:39,520
Speaker 1: hot day, you're not savoring all the subtleties of that broth.

596
00:35:39,680 --> 00:35:42,640
Speaker 1: No you're not. But if you can slow down. Um.

597
00:35:42,760 --> 00:35:45,680
Speaker 1: Some of the recommendations are eat with chopsticks, use your

598
00:35:45,719 --> 00:35:49,640
Speaker 1: non dominant hand. Yeah, shooting thirty to fifty times per

599
00:35:49,680 --> 00:35:53,520
Speaker 1: bite is really tough. That's ridiculous. Um. Turning off the

600
00:35:53,560 --> 00:35:58,320
Speaker 1: TV or your computer or putting your phone up, that's ridiculous. Um.

601
00:35:58,360 --> 00:36:00,960
Speaker 1: Making the meal last twenty minutes, Yeah, that we should

602
00:36:01,040 --> 00:36:03,120
Speaker 1: like maybe taking breaks if you need to, if things

603
00:36:03,120 --> 00:36:04,839
Speaker 1: are going too fast. I try to eat a little

604
00:36:04,840 --> 00:36:07,520
Speaker 1: slower when I think about it, sitting down while you eat,

605
00:36:08,080 --> 00:36:10,400
Speaker 1: it's a big first step. Right there, Do you stand

606
00:36:10,440 --> 00:36:12,799
Speaker 1: and eat? I mean it depends on the meal and

607
00:36:12,800 --> 00:36:16,120
Speaker 1: how busy I am. Occasionally I'll stand at my kitchen island. Yeah,

608
00:36:16,800 --> 00:36:20,080
Speaker 1: I like it. You like it, and that like as

609
00:36:20,160 --> 00:36:23,839
Speaker 1: a everyday practice, but it's not by accident that I'm

610
00:36:23,880 --> 00:36:27,920
Speaker 1: standing like, I'm kind of enjoy it. Okay, So you

611
00:36:28,000 --> 00:36:30,400
Speaker 1: want to not do that so you can savor the food.

612
00:36:30,400 --> 00:36:32,799
Speaker 1: And when you're savoring this stuff, you you're when you're

613
00:36:33,040 --> 00:36:36,440
Speaker 1: when you're savoring it, you're eating more slowly. And by

614
00:36:36,560 --> 00:36:39,160
Speaker 1: eating more slowly, you're probably going to be paying a

615
00:36:39,160 --> 00:36:42,799
Speaker 1: lot more attention as well. And surprisingly I didn't realize this,

616
00:36:42,880 --> 00:36:49,480
Speaker 1: but this this article says that, um, your digestive process

617
00:36:49,520 --> 00:36:53,959
Speaker 1: has become thirty to less effective when you're tuned out,

618
00:36:54,719 --> 00:36:57,200
Speaker 1: when you're not paying attention. You're like watching TV or

619
00:36:57,239 --> 00:36:59,160
Speaker 1: something like that, you're not paying attention to your food.

620
00:36:59,400 --> 00:37:02,200
Speaker 1: That's interesting. So training yourself could actually help you become

621
00:37:02,239 --> 00:37:05,239
Speaker 1: healthier because you may get more nutrients out of your

622
00:37:05,280 --> 00:37:08,080
Speaker 1: food because you're breaking it down better. Yeah. Plus, don't

623
00:37:08,080 --> 00:37:09,759
Speaker 1: they say that like a lot of over eating is

624
00:37:09,760 --> 00:37:12,719
Speaker 1: eating too fast because you just power through that point

625
00:37:12,719 --> 00:37:14,560
Speaker 1: where you're really full, but you just don't know it yet,

626
00:37:14,880 --> 00:37:17,640
Speaker 1: right yeah, Yeah, and then all of a sudden you're like,

627
00:37:17,640 --> 00:37:21,799
Speaker 1: oh yeah, I can't move ye. Yeah. If you are

628
00:37:21,840 --> 00:37:24,759
Speaker 1: paying attention, you're also feeling when you're starting to get

629
00:37:24,800 --> 00:37:27,560
Speaker 1: full and you say okay, bail, bail, and that stuff

630
00:37:27,640 --> 00:37:29,880
Speaker 1: expands and all of a sudden you're fully full, but

631
00:37:29,960 --> 00:37:32,600
Speaker 1: you're not overly full. You just feel good. Do you

632
00:37:32,600 --> 00:37:35,560
Speaker 1: ever hit that sweet spot when you're eating and the

633
00:37:35,640 --> 00:37:39,000
Speaker 1: food is literally making you high, You're getting a body

634
00:37:39,080 --> 00:37:42,520
Speaker 1: high from it. You're just getting off on the food. Oh,

635
00:37:42,560 --> 00:37:44,400
Speaker 1: that happens to me every once in a while with

636
00:37:44,520 --> 00:37:47,920
Speaker 1: you with very fresh food, where um, I'm eating just

637
00:37:48,000 --> 00:37:51,400
Speaker 1: the right amount, like I'll feel high, not like out

638
00:37:51,400 --> 00:37:55,320
Speaker 1: of it, like I ate too much, but like invigorated.

639
00:37:56,040 --> 00:37:58,239
Speaker 1: And you can actually train yourself to do this very

640
00:37:58,280 --> 00:38:00,640
Speaker 1: simply too. Rather than just take and slow, you can

641
00:38:00,680 --> 00:38:05,360
Speaker 1: pay attention and just start out. This article suggests by um,

642
00:38:05,400 --> 00:38:10,480
Speaker 1: taking a slice of apple and removing all um distractions

643
00:38:10,480 --> 00:38:13,120
Speaker 1: and all that and eating the slice of apple and

644
00:38:13,160 --> 00:38:16,480
Speaker 1: like just closing your eyes and paying attention to every

645
00:38:16,520 --> 00:38:19,799
Speaker 1: aspect of it. It's very interesting. Yeah, it's it's all

646
00:38:19,880 --> 00:38:24,560
Speaker 1: just basically training yourself to pay more attention that um.

647
00:38:24,760 --> 00:38:29,280
Speaker 1: One thing I had never considered was medicine and prescription drugs,

648
00:38:29,440 --> 00:38:33,160
Speaker 1: especially UH in clinical studies. They've identified more than two

649
00:38:33,239 --> 00:38:37,640
Speaker 1: hundred and fifty UH scripts that will alter your taste

650
00:38:37,640 --> 00:38:40,880
Speaker 1: sensation and um, you might not even see it listed

651
00:38:40,920 --> 00:38:43,239
Speaker 1: on the on the side effects, but you might not

652
00:38:43,360 --> 00:38:46,799
Speaker 1: even realize it. But um, your your taste buds have

653
00:38:46,880 --> 00:38:51,680
Speaker 1: been dulled, especially if you're older elderly, take a lot

654
00:38:51,719 --> 00:38:54,239
Speaker 1: more pills and um, a lot of times they have

655
00:38:54,280 --> 00:38:56,480
Speaker 1: a harder time tasting and for other reasons as well,

656
00:38:56,880 --> 00:38:58,400
Speaker 1: but a lot of it could be due to medication.

657
00:39:00,239 --> 00:39:05,640
Speaker 1: Umer say that Simpsons where Marge is cooking pork chops

658
00:39:05,640 --> 00:39:08,360
Speaker 1: and everybody's complimenting it, and she's like, thank you. You

659
00:39:08,480 --> 00:39:13,560
Speaker 1: might say the extra ingredient is salt. I think it's

660
00:39:13,600 --> 00:39:16,440
Speaker 1: the least that goes vegetarian one. But um, that's a

661
00:39:16,480 --> 00:39:19,480
Speaker 1: really good point. There's it's probably an extreme, but there's

662
00:39:19,480 --> 00:39:22,440
Speaker 1: a lot of people out there who are in ruts

663
00:39:23,640 --> 00:39:27,399
Speaker 1: uh and who are an adventurous And I feel so

664
00:39:27,440 --> 00:39:30,960
Speaker 1: bad for people who aren't willing to to point to

665
00:39:31,760 --> 00:39:35,120
Speaker 1: a food and say that looks weird, I've never had

666
00:39:35,160 --> 00:39:38,400
Speaker 1: that before, let me try it. Instead they say that

667
00:39:38,480 --> 00:39:42,080
Speaker 1: looks weird you I'll never touch that, because they're missing

668
00:39:42,080 --> 00:39:44,480
Speaker 1: out on a whole world of stuff, not just with

669
00:39:44,560 --> 00:39:47,759
Speaker 1: that particular dish, but maybe the spices in it that

670
00:39:47,840 --> 00:39:50,040
Speaker 1: go with other dishes that lead you to other dishes.

671
00:39:50,160 --> 00:39:53,480
Speaker 1: Or I've never tried this nation's cuisine. I don't. I

672
00:39:53,480 --> 00:39:56,040
Speaker 1: don't eat any food it smells funny. Yeah, it's like, oh,

673
00:39:56,880 --> 00:40:00,839
Speaker 1: the missing out on so much? Yeah, said, of course

674
00:40:00,880 --> 00:40:04,840
Speaker 1: there are certain I don't get super adventurous with certain

675
00:40:04,880 --> 00:40:09,319
Speaker 1: animals and stuff, but that's a different deal because of cruelty. Yeah,

676
00:40:09,440 --> 00:40:12,279
Speaker 1: just you know, I might not want to eat shortbreads,

677
00:40:12,640 --> 00:40:15,520
Speaker 1: and I don't think I'm like missing out on something

678
00:40:15,840 --> 00:40:19,160
Speaker 1: you're not. Uh. I think personal taste comes into play

679
00:40:19,200 --> 00:40:22,799
Speaker 1: as well. Have you said you've never had shortbreads? Uh? No,

680
00:40:23,000 --> 00:40:25,880
Speaker 1: like they're they're they're sweetbreads. I'm sorry, Yeah, what's the

681
00:40:25,920 --> 00:40:33,600
Speaker 1: same shortbread? Yeah? Shortbread is disgusting, you know, fruitcake, sweetbreads, sweetbreads,

682
00:40:33,600 --> 00:40:39,319
Speaker 1: some of the brainful and brains and organ meats. I'm

683
00:40:39,360 --> 00:40:43,120
Speaker 1: just not a big fan of And I tried them

684
00:40:43,200 --> 00:40:45,400
Speaker 1: enough to know I don't need to try them more. Boom,

685
00:40:46,080 --> 00:40:49,440
Speaker 1: there you go. You tried them. That's the many I

686
00:40:49,480 --> 00:40:52,160
Speaker 1: have not because I don't need to What you're saying,

687
00:40:52,160 --> 00:40:55,440
Speaker 1: you've had enough tripe to know you don't want stomach. Yeah,

688
00:40:55,480 --> 00:40:59,480
Speaker 1: I had a tripe taco once, did you. Yeah, yeah,

689
00:40:59,800 --> 00:41:04,279
Speaker 1: that's a thing. Although I think that I've got a

690
00:41:04,280 --> 00:41:08,640
Speaker 1: great that's a great example. I tried tongue before, and

691
00:41:08,800 --> 00:41:12,560
Speaker 1: I'm like, holy cow, I really like tongue. I tried

692
00:41:12,680 --> 00:41:16,040
Speaker 1: cheeks before. Tongue freaked me out. And well, it depends

693
00:41:16,040 --> 00:41:18,880
Speaker 1: on how could you tell it was tongue. You're not

694
00:41:18,920 --> 00:41:21,640
Speaker 1: supposed to be able to tell its tongue had that texture.

695
00:41:22,360 --> 00:41:24,600
Speaker 1: Oh yeah, it's no, it's supposed to be much more

696
00:41:24,680 --> 00:41:26,759
Speaker 1: chopped up than that. Like you don't want the X here,

697
00:41:26,800 --> 00:41:29,400
Speaker 1: you want the stuff that's inside. No, it was. I

698
00:41:29,480 --> 00:41:32,480
Speaker 1: just I think you had poorly prepared tongue. No, this

699
00:41:32,560 --> 00:41:35,200
Speaker 1: is good stuff. Well, I've never had it where you

700
00:41:35,200 --> 00:41:37,120
Speaker 1: could tell it was tongue, you know what I mean.

701
00:41:37,400 --> 00:41:39,399
Speaker 1: But I tried it, and I'm like, holy cow, tongues great.

702
00:41:39,520 --> 00:41:43,680
Speaker 1: Same with cheeks great. Um. They're like probably the tastiest

703
00:41:43,680 --> 00:41:46,360
Speaker 1: part of any animal. And you know where I learned that,

704
00:41:47,239 --> 00:41:50,399
Speaker 1: Hannibal Elector your own personal taste, Well, I first heard

705
00:41:50,400 --> 00:41:53,000
Speaker 1: about eating cheeks from Hannibal Elector. Yeah, but as far

706
00:41:53,000 --> 00:41:55,040
Speaker 1: as it being the best part of the animal, right,

707
00:41:55,280 --> 00:41:58,960
Speaker 1: that's your personal taste. No, no, it's it's objectively true,

708
00:41:59,800 --> 00:42:01,920
Speaker 1: Like we should make that clear. But the point is

709
00:42:02,000 --> 00:42:05,960
Speaker 1: here is that had you never tried tongue, you wouldn't

710
00:42:05,960 --> 00:42:08,120
Speaker 1: know you didn't like it, and you just kind of

711
00:42:08,120 --> 00:42:12,160
Speaker 1: be uh breff for not having tried it. I'd be

712
00:42:12,200 --> 00:42:14,080
Speaker 1: super breff for not having tried it because I do

713
00:42:14,200 --> 00:42:16,960
Speaker 1: like it. But we're adventurous and that's the point. Go

714
00:42:17,120 --> 00:42:20,920
Speaker 1: be adventurous with your food. And if Indian food is

715
00:42:20,960 --> 00:42:25,640
Speaker 1: the threshold of your adventurous oh, I don't understand how

716
00:42:25,719 --> 00:42:28,360
Speaker 1: you can eat what you want to eat. Everyone doesn't

717
00:42:28,400 --> 00:42:30,000
Speaker 1: have to be like you. No, no, no, no, no,

718
00:42:30,000 --> 00:42:32,239
Speaker 1: that's fine. Like, if you don't want to be adventurous,

719
00:42:32,800 --> 00:42:35,400
Speaker 1: I agree with that. I feel bad for you if

720
00:42:35,400 --> 00:42:38,480
Speaker 1: you're not adventurous of food. Yeah, I don't think you

721
00:42:38,480 --> 00:42:42,040
Speaker 1: should take pity on someone for liking what they like. No, no,

722
00:42:42,640 --> 00:42:45,640
Speaker 1: I don't and knowing what they don't want to try.

723
00:42:46,239 --> 00:42:48,040
Speaker 1: But I think a lot of people think I think

724
00:42:48,080 --> 00:42:51,160
Speaker 1: a lot of people who don't want to try something.

725
00:42:51,960 --> 00:42:55,440
Speaker 1: If you if you look at their diets, they're probably

726
00:42:55,560 --> 00:42:59,000
Speaker 1: pretty limited, you know what I mean. It's not expansive

727
00:42:59,040 --> 00:43:01,760
Speaker 1: and then just this off like, oh, fal and try.

728
00:43:01,800 --> 00:43:05,000
Speaker 1: I'm not big one, but that's okay too. Whatever. Sure,

729
00:43:05,160 --> 00:43:06,600
Speaker 1: I'm not going to come to your house and make

730
00:43:06,640 --> 00:43:08,480
Speaker 1: you eat anything, but I do feel bad for you

731
00:43:08,520 --> 00:43:11,440
Speaker 1: because I think you're missing out and some really great

732
00:43:11,680 --> 00:43:15,239
Speaker 1: sensory pleasure. I think the people that aren't like that

733
00:43:15,280 --> 00:43:18,040
Speaker 1: will say, you know what, don't feel bad for me

734
00:43:18,080 --> 00:43:20,600
Speaker 1: because I'm great, and I'll say t s for you.

735
00:43:20,680 --> 00:43:22,239
Speaker 1: I feel bad for you, and there's something you can

736
00:43:22,239 --> 00:43:26,399
Speaker 1: do about it. Uh. I'm just always very conscious about

737
00:43:26,400 --> 00:43:28,719
Speaker 1: putting my stuff on other people and saying like, I

738
00:43:28,719 --> 00:43:32,759
Speaker 1: can't believe you're missing out. I'm not. I'm not doing that.

739
00:43:32,920 --> 00:43:37,880
Speaker 1: I'm saying I pity them, that's all. And I'm not

740
00:43:37,920 --> 00:43:40,080
Speaker 1: like a foodie either, like I hate food. He's I

741
00:43:40,080 --> 00:43:42,880
Speaker 1: think food he's are annoying. It's not at all what

742
00:43:42,920 --> 00:43:45,799
Speaker 1: I'm saying. I'm just saying from personal experience, when I've

743
00:43:45,840 --> 00:43:48,759
Speaker 1: been adventurous nine times out of tenants paid off. Well,

744
00:43:48,800 --> 00:43:53,200
Speaker 1: that works for you, that's great. Uh. Cleansing the palate

745
00:43:53,840 --> 00:43:57,760
Speaker 1: is a big deal, especially if you're a taster. Um

746
00:43:57,880 --> 00:43:59,960
Speaker 1: you've got to neutralize it. And they say lemon way

747
00:44:00,040 --> 00:44:02,799
Speaker 1: edge and orange segment can do that, which explains why

748
00:44:02,800 --> 00:44:04,719
Speaker 1: they give you orange segments at the end of the

749
00:44:04,800 --> 00:44:07,680
Speaker 1: Chinese meal. Sometimes never understood it. I thought it was

750
00:44:07,719 --> 00:44:09,560
Speaker 1: just like supposed to be a sweet treat. But I

751
00:44:09,600 --> 00:44:14,799
Speaker 1: guess it's the cleansing before your dessert or whatever. And

752
00:44:14,800 --> 00:44:19,120
Speaker 1: that also explains sorbet too, because it's usually like a

753
00:44:19,280 --> 00:44:23,000
Speaker 1: citrusy Yeah, it's usually citrusy, So I guess that's why

754
00:44:23,239 --> 00:44:25,360
Speaker 1: I always knew it was ford cleansing the palette. I

755
00:44:25,440 --> 00:44:27,919
Speaker 1: just never understood how it did it or they say.

756
00:44:28,160 --> 00:44:31,759
Speaker 1: And I hate the word tepid, especially with water. Do

757
00:44:31,840 --> 00:44:34,960
Speaker 1: you but like moist tepid water? Just I don't know.

758
00:44:35,440 --> 00:44:38,640
Speaker 1: I like cold water, but tepid water. They say it

759
00:44:38,640 --> 00:44:41,360
Speaker 1: can be a good palate cleanser as well. And you

760
00:44:41,400 --> 00:44:47,800
Speaker 1: mentioned salt earlier. Uh, I'm a big advocate for saltea um,

761
00:44:47,880 --> 00:44:50,880
Speaker 1: but the proper amount, of course. Yeah, And it's salt

762
00:44:50,960 --> 00:44:53,840
Speaker 1: I've found you can use not just as a seasoning

763
00:44:53,880 --> 00:44:57,239
Speaker 1: but almost like mechanically, Like I have this great new

764
00:44:57,360 --> 00:45:00,000
Speaker 1: secret for guacamole, Like guacamole is probably the greatest squad

765
00:45:00,000 --> 00:45:03,680
Speaker 1: comole anyone's ever created. Do you make it in a mocohete.

766
00:45:03,880 --> 00:45:08,120
Speaker 1: Yeah sometimes, Um, but the first step I found I

767
00:45:08,239 --> 00:45:12,879
Speaker 1: recently figured this out. Cut the onion and um, put

768
00:45:12,960 --> 00:45:16,799
Speaker 1: it in the bowl or the mocahette and salt it.

769
00:45:17,040 --> 00:45:19,400
Speaker 1: Salt the onion and let it sit there and the

770
00:45:19,520 --> 00:45:23,279
Speaker 1: salt starts to like masserate or I guess break down

771
00:45:23,280 --> 00:45:25,440
Speaker 1: because I don't know if mess rates specifically of sugar

772
00:45:25,480 --> 00:45:29,560
Speaker 1: and vinegar, but it breaks down the the structure of

773
00:45:29,600 --> 00:45:32,400
Speaker 1: the onion and really lets those end times out so

774
00:45:32,440 --> 00:45:35,640
Speaker 1: you can really taste the onion. It's a great first step.

775
00:45:35,840 --> 00:45:37,759
Speaker 1: And then do the same thing with the tomatoes and

776
00:45:37,840 --> 00:45:39,960
Speaker 1: let the tomatoes and onions sit there salted for a

777
00:45:40,000 --> 00:45:42,560
Speaker 1: little while, and before you move on and make the

778
00:45:42,560 --> 00:45:46,160
Speaker 1: rest of the guacamole. Dude, it's like a brand new day.

779
00:45:46,400 --> 00:45:49,240
Speaker 1: I make a good guawk. It's very popular in the household.

780
00:45:49,440 --> 00:45:52,080
Speaker 1: And you know, it's a great substitute for tortilla chips,

781
00:45:52,400 --> 00:45:57,400
Speaker 1: radishes for for guacamole. It's a great sub you know,

782
00:45:57,520 --> 00:46:01,640
Speaker 1: like my tortia chips. I'm a traditionalist. Yeah, um, I

783
00:46:01,680 --> 00:46:04,640
Speaker 1: mean I can dip anything in guacamole and like it. Yeah,

784
00:46:04,840 --> 00:46:08,160
Speaker 1: you know, give me a thumb, give me a cauliflower

785
00:46:08,360 --> 00:46:11,799
Speaker 1: floret and I'll dip that in there. What do you say,

786
00:46:11,800 --> 00:46:18,560
Speaker 1: a dirty thumb? Uh? A farty honeycomb? Has this episode

787
00:46:18,640 --> 00:46:20,840
Speaker 1: totally gone off the rails? Or is this good stuff?

788
00:46:21,400 --> 00:46:24,360
Speaker 1: It's totally gone off the rails? It has it started debate?

789
00:46:24,440 --> 00:46:27,760
Speaker 1: It's just like, what do you mean? I mean, should

790
00:46:27,760 --> 00:46:30,080
Speaker 1: we just go back and edit it out? No, that's

791
00:46:30,120 --> 00:46:32,759
Speaker 1: up to you. Why is it up to me? Because

792
00:46:32,800 --> 00:46:36,080
Speaker 1: you were the one taking the hard line, so I

793
00:46:36,200 --> 00:46:40,040
Speaker 1: stand by it. Well, great, then leave it? Uh So anyway,

794
00:46:40,080 --> 00:46:45,319
Speaker 1: salt is the the the right amount, Like an under

795
00:46:45,320 --> 00:46:49,759
Speaker 1: seasoned meal, UM with no salt is not good. You

796
00:46:49,800 --> 00:46:52,319
Speaker 1: want salt, sad And if you don't use a lot

797
00:46:52,360 --> 00:46:54,160
Speaker 1: of salt at home. And you wonder why restaurant food

798
00:46:54,160 --> 00:46:57,960
Speaker 1: always tastes better, it's because they're salting their food correctly.

799
00:46:58,440 --> 00:47:00,320
Speaker 1: But too much salt is no good. And if you

800
00:47:00,400 --> 00:47:02,440
Speaker 1: use too much, you need even more and then it's

801
00:47:02,440 --> 00:47:04,880
Speaker 1: a problem. Yeah, it's it's better, I think, not to

802
00:47:05,000 --> 00:47:07,720
Speaker 1: cook with a lot of salt, but to um, start

803
00:47:07,760 --> 00:47:10,200
Speaker 1: to add it a little bit at the end, like

804
00:47:10,239 --> 00:47:12,520
Speaker 1: when you're making like a stew or something like that,

805
00:47:12,560 --> 00:47:14,440
Speaker 1: because it's easy to over salt it and then you're

806
00:47:14,480 --> 00:47:17,680
Speaker 1: totally screwed. Um. And then I've never figured out why

807
00:47:17,719 --> 00:47:21,640
Speaker 1: this is true. But there's finishing salt, which is basically

808
00:47:21,680 --> 00:47:25,920
Speaker 1: just salt, but applied like right before the meal is served.

809
00:47:25,920 --> 00:47:28,640
Speaker 1: So if you take a steak and you just sprinkle

810
00:47:28,719 --> 00:47:30,560
Speaker 1: this a little bit of salt on it before you serve,

811
00:47:30,960 --> 00:47:35,080
Speaker 1: it does something magical that goes way beyond just adding

812
00:47:35,160 --> 00:47:38,560
Speaker 1: salt to a steak. Should And I don't understand what

813
00:47:38,640 --> 00:47:42,240
Speaker 1: it is. It's delicious, yeah, but I mean there's something

814
00:47:42,280 --> 00:47:44,239
Speaker 1: to it for sure. I'm from the South, so I

815
00:47:44,239 --> 00:47:47,120
Speaker 1: eat too much salt. Yeah, salt and butter have a

816
00:47:47,160 --> 00:47:50,440
Speaker 1: good taste for it. Um, I'll just get a salt

817
00:47:50,480 --> 00:47:53,240
Speaker 1: like like a horse I haven't mounted on my guting

818
00:47:53,320 --> 00:47:57,640
Speaker 1: room wall. Well, speaking of eating too much salt, apparently

819
00:47:58,200 --> 00:48:00,960
Speaker 1: the average human needs something like fIF teen hundred milligrams

820
00:48:00,960 --> 00:48:03,839
Speaker 1: a day, and Americans eat between two thousand and eight

821
00:48:03,840 --> 00:48:07,680
Speaker 1: thousand a day, which is nuts um. And this article

822
00:48:07,719 --> 00:48:12,160
Speaker 1: points out that quitting salt for a week and quitting

823
00:48:12,200 --> 00:48:15,360
Speaker 1: sugar for a week and just saying I'm not gonna

824
00:48:15,360 --> 00:48:18,920
Speaker 1: eat anything with this this stuff for just like just

825
00:48:19,000 --> 00:48:22,400
Speaker 1: a week, it might seem like a lot. By Wednesday,

826
00:48:22,440 --> 00:48:24,200
Speaker 1: but just make it to the rest of the week

827
00:48:24,239 --> 00:48:28,160
Speaker 1: and you will basically re calibrated your palate and all

828
00:48:28,200 --> 00:48:32,160
Speaker 1: of a sudden, um, like junk food tastes cloying, but

829
00:48:32,280 --> 00:48:35,799
Speaker 1: you can really appreciate the like more subtle sweetness of

830
00:48:35,840 --> 00:48:38,719
Speaker 1: some stuff from more subtle saltiness of other stuff, and

831
00:48:38,760 --> 00:48:42,400
Speaker 1: like you really appreciate salt rather than bombarding your tastes

832
00:48:42,840 --> 00:48:46,719
Speaker 1: with you know, too much salar, too much sugar. Um.

833
00:48:46,760 --> 00:48:49,319
Speaker 1: It's it's definitely an exercise worth doing well. And all

834
00:48:49,360 --> 00:48:52,200
Speaker 1: that package garbage food that we talk about is just

835
00:48:52,360 --> 00:48:56,200
Speaker 1: loaded with sodium and sugar, you know, like even a

836
00:48:56,280 --> 00:48:59,200
Speaker 1: can of soup. Look at like sodium content on just

837
00:48:59,239 --> 00:49:03,719
Speaker 1: a can of soup. It's true, terrible sad. Do you

838
00:49:03,760 --> 00:49:07,520
Speaker 1: get anything else? No, man, It's always good to quit

839
00:49:07,600 --> 00:49:09,799
Speaker 1: something that you're addicted to for a week, just to

840
00:49:09,880 --> 00:49:13,240
Speaker 1: make sure you can do it. Yeah, I agree, unless

841
00:49:13,280 --> 00:49:18,560
Speaker 1: it's good deeds, unless it's tongue or cheeks. Just eat

842
00:49:18,600 --> 00:49:22,799
Speaker 1: that anytime you can. Okay, I'm ready. I liked your

843
00:49:22,840 --> 00:49:25,239
Speaker 1: good deeds thing those good. Now you should quit that

844
00:49:25,239 --> 00:49:28,600
Speaker 1: for a week to treat people poor, like see how

845
00:49:28,600 --> 00:49:31,880
Speaker 1: it goes, dream smashers, Uh, if you want to know

846
00:49:31,920 --> 00:49:34,160
Speaker 1: more about food tasting. Type those words in the search

847
00:49:34,160 --> 00:49:36,640
Speaker 1: part how stuff works dot Com. Since I said search parts,

848
00:49:36,640 --> 00:49:44,440
Speaker 1: time for listener mail. I'm gonna call this Butte detail. Ah.

849
00:49:44,440 --> 00:49:47,839
Speaker 1: This is from Chelsea and Butte, Montana. And we've talked

850
00:49:47,880 --> 00:49:51,280
Speaker 1: a lot about evil. Can evil be in from Butte? Uh?

851
00:49:51,440 --> 00:49:53,279
Speaker 1: He said? Really stood out to me how frequently you

852
00:49:53,280 --> 00:49:55,640
Speaker 1: guys commented on evil growing up in the rough Butte

853
00:49:55,640 --> 00:49:59,440
Speaker 1: community and how it affected his personal presentation. Here are

854
00:49:59,480 --> 00:50:01,319
Speaker 1: a few things it might help you understand all this.

855
00:50:02,239 --> 00:50:06,200
Speaker 1: Number one, nobody calls it Butte, Montana. It's called Butte America.

856
00:50:06,560 --> 00:50:11,040
Speaker 1: What how about that? Beaute? Number two. Butaute was a

857
00:50:11,120 --> 00:50:13,960
Speaker 1: huge mining town that saw tremendous growth, wealth and decline,

858
00:50:14,320 --> 00:50:17,799
Speaker 1: and still very much tied to its mining past. Number three,

859
00:50:18,480 --> 00:50:22,320
Speaker 1: Montana's political campaign contribution laws were in large part passed

860
00:50:22,320 --> 00:50:25,280
Speaker 1: in response to the copper kings and the wealth resulting

861
00:50:25,320 --> 00:50:29,280
Speaker 1: from the copper mining operations. Also, the Montana Capitol building

862
00:50:29,280 --> 00:50:32,240
Speaker 1: had electricity for many parts of the country. Fun fact.

863
00:50:32,760 --> 00:50:35,760
Speaker 1: Number four, Beaute has an incredible history tied very closely

864
00:50:35,800 --> 00:50:40,640
Speaker 1: to the history of unionization. Number five. Finally, Butte had

865
00:50:40,680 --> 00:50:43,880
Speaker 1: and still has a very Irish population. You don't go

866
00:50:43,920 --> 00:50:47,319
Speaker 1: there for St. Patty's Day unless you're there at a party. Hard. Yeah,

867
00:50:47,560 --> 00:50:51,839
Speaker 1: I didn't know that America. Yeahn't that weird? Um? So,

868
00:50:51,880 --> 00:50:54,440
Speaker 1: in short, beaute history is very much still tied to

869
00:50:54,480 --> 00:50:58,560
Speaker 1: its current identity. It's still a very scrappy place. But

870
00:50:58,680 --> 00:51:00,439
Speaker 1: that being said, some of the best of us loyal

871
00:51:00,480 --> 00:51:03,799
Speaker 1: people I knew, I know, grew up in beauty. I

872
00:51:03,840 --> 00:51:06,480
Speaker 1: hope this shop clarify as all evil became who he was.

873
00:51:07,280 --> 00:51:10,200
Speaker 1: Please keep making podcasts forever so we never run out

874
00:51:10,200 --> 00:51:13,280
Speaker 1: of content to binge while it works. That is, Chelsea,

875
00:51:13,400 --> 00:51:16,360
Speaker 1: Thanks Chelsea. There was an awesome email Chelsea from Beauty

876
00:51:16,400 --> 00:51:21,200
Speaker 1: America Planet Earth. Why do they hate Montana? H Maybe

877
00:51:21,360 --> 00:51:25,239
Speaker 1: it's just its own own thing, I guess. Yeah. Well,

878
00:51:25,280 --> 00:51:26,600
Speaker 1: if you want to get in touch with us, you

879
00:51:26,640 --> 00:51:28,920
Speaker 1: can tweet to us at s Y s K podcast.

880
00:51:29,000 --> 00:51:32,040
Speaker 1: You can hang with me at Josh Underscore UM Underscore Clark.

881
00:51:32,840 --> 00:51:35,719
Speaker 1: You can hang out with Chuck on Facebook at Charles W.

882
00:51:35,880 --> 00:51:38,120
Speaker 1: Chuck Bryant, or you can hang out with both of

883
00:51:38,200 --> 00:51:41,520
Speaker 1: us that um Facebook dot com slash stuff you should know, right,

884
00:51:41,800 --> 00:51:44,000
Speaker 1: that's right? Send us an email the Stuff podcast at

885
00:51:44,000 --> 00:51:46,200
Speaker 1: how stuff Works dot Com and has always joined us

886
00:51:46,200 --> 00:51:47,960
Speaker 1: at our home on the web. Stuff you Should Know

887
00:51:48,040 --> 00:51:56,000
Speaker 1: dot com for more on this and thousands of other topics.

888
00:51:56,080 --> 00:52:04,800
Speaker 1: Does it, How stuff works dot Com