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Speaker 1: M Hey, everybody, it's me Josh. And I think that

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Speaker 1: Will Smith put it best when he said summer, summer, summertime, summertime.

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Speaker 1: And in that spirit, I've chosen for this week's select

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Speaker 1: a very summary episode. Indeed, are two thousand eighteen comprehensive

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Speaker 1: overview of everything to do with Ketchup. I hope you

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Speaker 1: enjoy it, and I sure hope you enjoy your summer time.

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Speaker 1: Welcome to Stuff You Should Know, a production of I

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Speaker 1: Heart Radio. Hey, and welcome to the podcast. I'm Josh Clark.

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Speaker 1: There's Charles W. Chuck Bryant, there's guest producer. No, this

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Speaker 1: is stuff you should know. I hate ketchup? Do you

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Speaker 1: really really? Do you like tomato sauce like papasta? Sure?

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Speaker 1: I love it? Do you like tomato soup? D don't

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Speaker 1: love it? I'll I'll choke it down, though. So I'm

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Speaker 1: starting to see a spectrum emerge here. Oh yeah, I don't.

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Speaker 1: I don't go for raw tomato much. Well, I love

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Speaker 1: cooked pasta sauce. Yeah, but I'm a mayonnaise guy at heart,

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Speaker 1: So we're talking condiments. You know, one thing about the

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Speaker 1: the Derrito effect that it kind of ruined me a

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Speaker 1: little bit on food. Like I'll be like, oh, this

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Speaker 1: is a good tomato, and then some part of my

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Speaker 1: brains like, yeah, well it's not in nineteen forties tomato.

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Speaker 1: You don't know what a good tomato is. What do

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Speaker 1: you mean, like like a Jersey tomato versus uh, you know,

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Speaker 1: just some other stupid tomato. No, supposedly, like just the

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Speaker 1: agricultural production in the US is so homogenized now that

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Speaker 1: like we've lost all these great heirloom varieties of especially

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Speaker 1: tomato and the stuff that that most people get that

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Speaker 1: our tomatoes are just no, they're no good compared to

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Speaker 1: how they used to be. Oh, you hit up a

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Speaker 1: farmer's market, sure, but even still grow that junk yourself

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Speaker 1: right there, you go, or build the time machine, take

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Speaker 1: the way back machine, and get some tomato. We got

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Speaker 1: that our disposal. What's your what's your problem? Just cheap?

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Speaker 1: I don't like to spend it on the gas. Yeah,

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Speaker 1: well that's funny, Chuck, that you like mayonnaise, Because did

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Speaker 1: you know did you know before this I should say

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Speaker 1: that the number one condiment for sales wise in the

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Speaker 1: United States as mayonnaise. I did not know that. And

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Speaker 1: when I saw that that surprised me A, and it

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Speaker 1: surprised me B that it was that much more than Ketchup.

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Speaker 1: I figured Ketchup would be far and away the winter

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Speaker 1: because I always feel like the ultimate weirdo for not

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Speaker 1: liking Ketchup. So what is it about Ketchup? You know,

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Speaker 1: all like the taste. Okay, that's a pretty good reason

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Speaker 1: not to like. I'm not wild about vinegar based thing.

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Speaker 1: Oh yeah, I do like balsamic vinegar, but a lot

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Speaker 1: of the other vinegars I'm not crazy about. That's one

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Speaker 1: of the reasons I don't like pickled things, right, But

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Speaker 1: so vinegar based things, Um, it's really sweet. Um. Then

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Speaker 1: I don't love sweet condiments. Um. Have you ever had curry? Catchup? No?

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Speaker 1: I don't. I don't need to catch up? Oh I see. Uh.

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Speaker 1: And then the when I was a kid, I can't

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Speaker 1: lie it probably gross me out a little bit because yeah,

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Speaker 1: that was oh my god, Oh that's disturbing. Um, the

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Speaker 1: blood thing, you know, I probably thought, you know, it

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Speaker 1: grossed me out because we would use it as blood

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Speaker 1: for play acting in things. So yeah, just not into it.

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Speaker 1: Those are some solid reasons to not like catch Up. Plus,

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Speaker 1: I don't know if people would probably argue that catchpimanes

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Speaker 1: are great together. But um, once you're on the mayo train,

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Speaker 1: to mix up another condiment with it just doesn't make

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Speaker 1: sense to me. I I don't. I don't discriminate all.

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Speaker 1: I like most, if not all, condiments. So like, catchup,

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Speaker 1: mayo and mustard on a burger is good? Do you? Yes?

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Speaker 1: I can't. It's not like I can't eat it without it,

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Speaker 1: like I've actually found, Um, I can eat burgers without

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Speaker 1: catchup now, I'm a grown up, But I do like

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Speaker 1: a little bit of catchup on there, a little bit

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Speaker 1: of mustard, and then yes, definitely mayo. Well, Emily loves

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Speaker 1: catch up so much that she calls French fries a

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Speaker 1: ketchup delivery system. Yeah, that makes sense, their vehicle for it. Ye.

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Speaker 1: Tell her to try curry ketchup. It'll knock her socks off.

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Speaker 1: I totally will. Um. Yeah, but you don't like catch up,

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Speaker 1: so you wouldn't like this. But if she likes catchup,

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Speaker 1: even if she doesn't like curry, she may still like

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Speaker 1: curry catchup, Well, then she's gonna love curry ketchup. So

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Speaker 1: mayonnaise is the number one condiment in the United States.

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Speaker 1: It's a big surprise, which must mean catch up is

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Speaker 1: number two. Yeah, which, by the way, I had mentioned

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Speaker 1: how much more. I think it was about two billion

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Speaker 1: dollars to eight hundred thousand, eight hundred million dollars, which

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Speaker 1: is that's more than double. That kind of surprised me. Yeah,

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Speaker 1: it is very surprising. What's even more surprising is I

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Speaker 1: was being facetious because ketchup isn't even the number two

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Speaker 1: condiments in the United States, is That's right. It's also

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Speaker 1: had a big surge in the like eighties and nineties.

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Speaker 1: It's because people like to say salsa catch up is

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Speaker 1: number three, right, at least it's got mustard beat. For

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Speaker 1: Pete's sake, What is this the you you know yet

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Speaker 1: of American households have a bottle of ketchup in there? Well,

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Speaker 1: it says kitchens, But we'll get to the fridge non

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Speaker 1: fridge thing later. Sure. So, yes, everybody loves ketchup, especially

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Speaker 1: in America because it's obviously an American invention. Everybody knows

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Speaker 1: that John Wayne's grandfather invented ketchup while he was sailing

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Speaker 1: his Ford truck down the Mississippi River and one day

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Speaker 1: a magical bottle bug Wiser came and whispered the recipients here,

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Speaker 1: and they commemorated the event by tuning off fireworks. I

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Speaker 1: love it, and that's how ketchup was born. Everybody knows

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Speaker 1: it and fireworks right pretty neat. No, that's not true.

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Speaker 1: Although I take a little bit of issue with this

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Speaker 1: because ketchup was first created in Asia, in China, and

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Speaker 1: about I should say, I saw they think maybe the

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Speaker 1: Chinese got it from the Vietnamese. Yeah, I saw that too. Um.

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Speaker 1: But as you will see these recipes that were originally

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Speaker 1: for preserving fish, it's hey, they didn't have tomatoes at all.

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Speaker 1: That came in America much later. But it's so not

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Speaker 1: like ketchup to me, it's you can't even trace it

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Speaker 1: back and say like, yep, that's ketchup. The point and

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Speaker 1: even linking these things because you can link them like

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Speaker 1: it's it. That's the fascinating thing to me about it.

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Speaker 1: It's like American ketchup. What we think of as ketch

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Speaker 1: up here in the States, like hind fifty seven stuff, right,

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Speaker 1: is it's a species that evolved, not hinde fifty seven sauce,

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Speaker 1: but hinds ketchup. What everybody thinks of his ketchup right.

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Speaker 1: It's a species that evolved from an ancestor. That that is,

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Speaker 1: it can directly trace its lineage right back to this

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Speaker 1: ketchup in in Asia, so much so that the word

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Speaker 1: ketchup is an anglicization of either a melee word that

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Speaker 1: was borrowed from the Cantonese or a hokey in South

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Speaker 1: China Fujian province word. Either way, it was something like

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Speaker 1: cats you and it meant a fermented fish paste. It's

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Speaker 1: like when when you go to the store today and

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Speaker 1: you buy fish sauce. I love it. That's that's that

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Speaker 1: was that's the progenitor of ketchup. That's where ketchup came from. Yeah,

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Speaker 1: I mean, I guess that makes sense. It's just to me,

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Speaker 1: it's changed so much. It's almost like, uh, you should

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Speaker 1: just draw a line. That's and I guess that line

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Speaker 1: would be pret tomato and post tomato. I think, yeah,

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Speaker 1: I think that's pretty fair to say, yeah, pret tomato

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Speaker 1: and post tomato. You can. You can definitely draw a

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Speaker 1: line because if you look at Heinz ketchup bottles, it

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Speaker 1: says clearly tomato ketchup. And there's this really great I

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Speaker 1: think it was a Fast Code design article by a

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Speaker 1: guy named John Brownlee who points out, like, why would

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Speaker 1: they even bother putting tomato on the label. Of course

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Speaker 1: it's tomato ketchup, you idiot. And the reason is because

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Speaker 1: that's a throwback to a time when Ketchup didn't have

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Speaker 1: tomato and it had things like, um, sardines and anchovies. Yeah,

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Speaker 1: well not sardines by anchovies, so that there were sardines

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Speaker 1: that there were you name it. And it was probably

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Speaker 1: in Ketchup at some point, right, so Asia, maybe Southeast Asia,

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Speaker 1: maybe China. The Brits encountered this on some of their

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Speaker 1: wild trips abroad. Uh, and as many things brought at home,

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Speaker 1: said we love this stuff, let's try and replicate it. Uh.

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Speaker 1: And then in seventeen thirty two was one of the

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Speaker 1: first published recipes in the UK Ketchup in Paste by

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Speaker 1: Richard Bradley, Right, yeah, Ricky Bradley, and he did reference

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Speaker 1: the the East Indies as its origin. Yeah, and then

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Speaker 1: it was still pre tomato. Sure. Yeah, it was a

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Speaker 1: very pretty a faithful recreation of the fish sauce that

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Speaker 1: they found the catsie. Um, I'm pretty sure that's how

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Speaker 1: you say it. I would be very interested to know

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Speaker 1: how to pronounce it um correctly, but it was. It

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Speaker 1: was a faithful recreation of it, which was basically like

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Speaker 1: preserved fish and a sort of brine with some spices

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Speaker 1: thrown in, maybe a little mace, some salt, some pepper,

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Speaker 1: maybe something like lemon peel. And then yeah, if you

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Speaker 1: like fish sauce, you would love the original Ketchup because

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Speaker 1: it's basically the same thing. Right, Well, I do like

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Speaker 1: the sauce, but it's um, you gotta use it liberally

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Speaker 1: and it's only for certain things. Yeah, yeah, you know

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Speaker 1: you don't want to just like go throwing fish sauce

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Speaker 1: on on everything. I don't know, man, if you love

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Speaker 1: fish sauce, it's it's like it's like Ketchup. People will

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Speaker 1: put catchup bung just about anything. Well we'll get to that.

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Speaker 1: So so at first the Brits are like, blind me,

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Speaker 1: this is really good stuff. Well that's a good accent,

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Speaker 1: But I I'm not that big on anchovies. What else

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Speaker 1: can we replace it with? So they started making their

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Speaker 1: own kind of offshoots of Ketchup where they replace the

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Speaker 1: anchovies with other stuff. Yeah, I mean mushrooms, walnuts, Uh,

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Speaker 1: what else elderberry, yeah, oysters. Yeah. And what they were

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Speaker 1: going for was that ou mommy flavor. They didn't know

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Speaker 1: it at the time because UMMI wasn't discovered until with

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Speaker 1: the sixties. I think, Yeah, everybody kind of knew that

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Speaker 1: it was a thing, but no one had actually like

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Speaker 1: sussed it out or named it. But that's what they

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Speaker 1: were going for, was that savory, meaty flavor that you

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Speaker 1: would get from something like fermented anchovies. And they were

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Speaker 1: trying to recreate it, and they did. I mean, like

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Speaker 1: apparently mushroom catchup uh tasted a lot like Worcestershire sauce

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Speaker 1: um and then uh yeah, walnut catch up. Apparently Jane

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Speaker 1: Austen was a big fan of that. And if you're

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Speaker 1: sitting there thinking of putting this on like your hot dog,

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Speaker 1: hot dogs weren't invented yet. They that's not what people

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Speaker 1: were using it for. They were using it as like

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Speaker 1: a base for stews or um like meat pies, things

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Speaker 1: like that. It was like a sauce. It was a base.

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Speaker 1: It was something that that you were taking bland food

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Speaker 1: and making it savory with this bottle of this stuff

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Speaker 1: that was made from fermented something or other. Well, and

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Speaker 1: they would base it on They would use it like

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Speaker 1: we can use barbecue sauce. They would baste it on

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Speaker 1: things while they're cooking um which I just can't imagine

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Speaker 1: that like basting tomato based. Well this is before's tomato,

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Speaker 1: I guess, but this is when it was mushroom based. Yeah,

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Speaker 1: but you mentioned umami and your buddy Malcolm Gladwell but

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Speaker 1: an article for The New Yorker and kind of throwing

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Speaker 1: out the question like why are there so many kinds

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Speaker 1: of mustard yet to catch up as kind of ketchup,

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Speaker 1: and his answer was because it satisfies all the fundamental taste,

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Speaker 1: all five sweet, salty, sour, bitter, and umami. Another answer

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Speaker 1: is that there actually are a ton of different kinds

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Speaker 1: of catchup. Well, yeah, I wouldn't any as there are mustards. Uh.

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Speaker 1: So America is who first because tomatoes are are native

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Speaker 1: to North America and this is where people first started

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Speaker 1: using tomatoes the base. Yeah, but Chuck, it took a

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Speaker 1: really long, circuitous route to get to that point. And

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Speaker 1: the reason why is in American people were making catchup,

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Speaker 1: but they were still doing things like using walnuts and

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Speaker 1: using mushrooms and oysters as the base of it, right,

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Speaker 1: they still weren't using tomatoes, even the tomatoes were everywhere,

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Speaker 1: and that was because the Europeans and American colonists or

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Speaker 1: European colonists considered tomatoes poisonous, so they didn't eat tomatoes.

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Speaker 1: I think they used them as like ornamental plants or

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Speaker 1: something like that. Finally some people started to like try

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Speaker 1: them and tried to convince other people, and then they

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Speaker 1: went through a little period where they were considered medicine.

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Speaker 1: And then finally somebody started adding them too to catch up.

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Speaker 1: And the first tomato catchup recipe appears in an American cookbook,

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Speaker 1: depending on who you ask, either in eighteen twelve or

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Speaker 1: eighteen o one. Yeah, the eighteen twelve when uh, well yeah,

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Speaker 1: that's the one I found was eighteen twelve, but it

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Speaker 1: still didn't really really take off until post Civil War. Uh.

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Speaker 1: And this is eighteen seventy one, when a man named

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Speaker 1: Henry Hines he got together with a doctor. Isn't that right? Yes,

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Speaker 1: that guy, um Dr Wiley. I can't remember his first name,

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Speaker 1: but he shows up in our FDA does f does

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Speaker 1: the FDA protect Americans? Remember that guy who put together

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Speaker 1: that group of people who would like eat preservatives until

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Speaker 1: they were poisoned to find out whether something was poisonous

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Speaker 1: or not. Yes, that was the guy who set up

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Speaker 1: that squad. Yeah, Dr Harvey Washington Wiley. Yeah, So his

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Speaker 1: whole deal was for for a while there. Ketchup was

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Speaker 1: had some really nasty chemicals in it, uh, some of

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Speaker 1: them had and these were all preservatives. Some of it

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Speaker 1: was cold tar um that gave it the red color, uh,

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Speaker 1: and then sodium benzoit benzoit and that helped to retard spoilage.

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Speaker 1: So it was really nasty stuff and he kind of

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Speaker 1: first championed um that this stuff is harmful to your health.

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Speaker 1: So he got together with Henry J. Hines, who was

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Speaker 1: producing Ketchup in eighteen seventy six, and they were like,

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Speaker 1: you know what if you use really good because at

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Speaker 1: the time the ketchup they were making was from like

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Speaker 1: scraps of tomatoes that were kind of kind of like

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Speaker 1: junk tomatoes, and they said, you know, if use good

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Speaker 1: ripe red tomatoes as your base, it has a natural

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Speaker 1: preservative in it called pecton um, and it really you know,

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Speaker 1: we got to ramp up the vinegar because that'll help

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Speaker 1: out with the spoilage and all of a sudden, we

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Speaker 1: don't need to use chemicals anymore, right, which was a

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Speaker 1: huge breakthrough. And the reason why there are so many

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Speaker 1: preservatives in Ketchup was because tomatoes have a pretty short

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Speaker 1: growing season. It's like mid August to mid October, and

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Speaker 1: so the only time during the year you could make

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Speaker 1: fresh ketchup was those two months. You couldn't make a

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Speaker 1: year's worth of ketchup. Like by this time, people were

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Speaker 1: buying millions of bottles of Ketchup in America alone a year, right,

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Speaker 1: so you couldn't make all that in two months, So

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Speaker 1: you had to preserve the pulp. But they they took

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Speaker 1: terrible standards and practices to preserving. So when you opened

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Speaker 1: up that tub of pulp, you know, come July, good

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Speaker 1: name to make some to make some some new ketchup,

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Speaker 1: it was totally spoiled, ridden with bacteria. It was very

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Speaker 1: dangerous stuff to begin with, and that was the basis

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Speaker 1: that they used to start with. So it was really

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Speaker 1: bad stuff. And when Hines created this preservative free version

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Speaker 1: of Ketchup, it was a huge, huge breakthrough. Yeah, and

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Speaker 1: uh way back in even created that iconic octagonal ketchup

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Speaker 1: bottle that you can not buying stores anymore as far

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Speaker 1: as I know, but you can still get in restaurants.

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Speaker 1: You can take them from restaurants. Just leave an extra

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Speaker 1: good tip. Right, So let's take a break here and

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Speaker 1: we'll get back and talk about this foul condiment right

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Speaker 1: after this. M hm alright, So today, catch up is

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Speaker 1: basically tomatoes, salt, yeah, vinegar okay, onion powder or some spice,

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Speaker 1: some kind of sweetener, either a lot of sugar or

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Speaker 1: a lot of corn syrup or high fruit dost corn syrup. Yeah,

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Speaker 1: it used. I think high fruit coast corn serves the standard.

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Speaker 1: And I think it was Hunts that first came out

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Speaker 1: with a brand that didn't have high fruit toast corn syrup.

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Speaker 1: And they tower it at all up and down the

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Speaker 1: avenue and Hines is far and away. Like, since I

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Speaker 1: don't do catch up, I made the bad mistake of

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Speaker 1: buying the wrong ketchup one time for Emily, What do

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Speaker 1: you what kind did you get it? I think it

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Speaker 1: was Hunts, and you know she was like no, no, no,

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Speaker 1: no no, It's like, don't bring any Hunts and God

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Speaker 1: forbid any del Monty ketchup. It's outsold. It's Heinz Heinz

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Speaker 1: Hines in my house, and uh, it is far and

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Speaker 1: away the the leader. I think they have what like

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Speaker 1: sixty or so percent of the market share that's in

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Speaker 1: the US. They have about of the global market. So

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Speaker 1: not bad. Hines is synonymous literally with Ketchup around the world.

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Speaker 1: That's everybody who knows Hines ketchup. Right. We should have

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Speaker 1: gotten them as a sponsor, Yeah, we should, but then

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Speaker 1: we wouldn't have been able to do a show about ketchup.

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Speaker 1: We're given this. We have values, yeah we do, we

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Speaker 1: really do. Chuck. Congratulations to you on your value and

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Speaker 1: you as well. So um, catch up is much more

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Speaker 1: standard ied. Depending on who you ask, it's either incredibly

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Speaker 1: toxic or actually has some health benefits. Could be both. Right,

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Speaker 1: there's a I said, I think I already said that.

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Speaker 1: There was a period where tomatoes were seen as medicine

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Speaker 1: back in the day. Yeah they had tomato pills. Yeah,

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Speaker 1: they had tomato pills, and actually they had ketchup pills too.

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Speaker 1: There was a doctor in Ohio who stole the ideas

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Speaker 1: of another doctor in Michigan and went to a guy

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Speaker 1: who was selling patent medicine and said, hey, man, tomatoes

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Speaker 1: are super healthy, and so by extension, ketchup should be

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Speaker 1: super healthy. And I believe that they do things like

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Speaker 1: um treat indigestion by removing bile from the body, some diarrhea,

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Speaker 1: et ketchup, got jaundice ketchup pills? Right about rhutatism or headaches? Well,

314
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Speaker 1: so this is where it starts to get a little wacky. Right.

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Speaker 1: They started selling Doctor Mills compound extract of tomato, and

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Speaker 1: they were successful. It's just back in eighteen thirty five,

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Speaker 1: and they were successful in a bunch of imitators came

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Speaker 1: on the market, and um, all of a sudden, it

319
00:20:13,640 --> 00:20:16,400
Speaker 1: was not so so great any longer. Well no, because

320
00:20:16,400 --> 00:20:18,960
Speaker 1: a lot of them didn't even have tomatoes in them.

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Speaker 1: They were fraudulent ketchup pills, or they were laxatives acting

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00:20:23,400 --> 00:20:26,800
Speaker 1: as laxatives. And so that calls the great tomato pill

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Speaker 1: market crash of eighteen forty. But today we're much smarter

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Speaker 1: and rather than catch up pills, we take tomato pills.

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00:20:33,960 --> 00:20:38,399
Speaker 1: Also known as lacapine supplements. Yeah, because lapinas that's the

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00:20:38,440 --> 00:20:42,399
Speaker 1: good stuff that you're looking for that has been shown

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Speaker 1: to help cancer patients specifically. I think the one that

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00:20:46,840 --> 00:20:50,479
Speaker 1: they've actually proven is prostate cancer. Right, so they haven't

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Speaker 1: proven it, but that one's shown there's been the most

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Speaker 1: like positive studies. But even still the jury is still

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Speaker 1: out on that one. But but yes, prostate cancer is

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Speaker 1: the one that they they roundly point to and say,

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Speaker 1: lycopene really helps with this, and at least some studies

334
00:21:05,160 --> 00:21:10,639
Speaker 1: have shown that they, like a pine, somehow disrupts communication

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Speaker 1: between cancer cells and um. It retards the growth of

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00:21:16,280 --> 00:21:19,440
Speaker 1: blood vessels to the cancer cells, so they don't get

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00:21:19,640 --> 00:21:23,160
Speaker 1: they can't grow as well. And apparently the body produces

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00:21:23,320 --> 00:21:26,320
Speaker 1: like a pine naturally, but also readily absorbs and uses

339
00:21:26,359 --> 00:21:29,000
Speaker 1: it too. And one of the great sources of lycopene

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00:21:29,520 --> 00:21:34,320
Speaker 1: is tomatoes. Lecopeine gives tomatoes, among other things, that's red color.

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Speaker 1: But the amazing thing about it is if you eat

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00:21:37,920 --> 00:21:40,919
Speaker 1: a raw tomato right now, you're not going to absorb

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Speaker 1: as much like a pine as if you ate some

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Speaker 1: ketchup right now. Yeah it's gotta be cooked. Yeah, it

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00:21:46,560 --> 00:21:49,479
Speaker 1: releases the likecopiner. It makes it more readily available the

346
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Speaker 1: human body. We should say, yeah, But they also say,

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Speaker 1: even if it does help, it's like, you know, a

348
00:21:56,080 --> 00:21:59,439
Speaker 1: little catchup on a Hamburger is not nearly enough to

349
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Speaker 1: really do you a lot of good. No, it's something

350
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Speaker 1: like um uh to two point five milligrams of lycopene

351
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Speaker 1: in a table spoonful Ketchup. You say, well, I'll just

352
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Speaker 1: eat a bunch of ketchup. The problem is is if

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Speaker 1: you eat, say like a half a cup about seven

354
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Speaker 1: tablespoons of ketchup, but you just have to be a

355
00:22:18,119 --> 00:22:21,440
Speaker 1: weirdo anyway to do that, you're getting about three quarters

356
00:22:21,440 --> 00:22:24,879
Speaker 1: of your daily sodium intake and four key spoons of

357
00:22:24,920 --> 00:22:27,959
Speaker 1: added sugar as well, where you're just better off like

358
00:22:28,200 --> 00:22:33,320
Speaker 1: eating some tomato sauce instead. Yeah. But the point is

359
00:22:33,440 --> 00:22:37,440
Speaker 1: if lycopene helps humans, which the jury is still out,

360
00:22:37,800 --> 00:22:40,680
Speaker 1: but it looks like it's possible, then catch up actually

361
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Speaker 1: can help humans by giving a little extra lycopine. Just

362
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Speaker 1: put ketch Up in your on your tomato sauce. Yeah,

363
00:22:48,960 --> 00:22:53,399
Speaker 1: and all these things can add up over time. Sure,

364
00:22:53,960 --> 00:22:58,440
Speaker 1: so Ketchup was was selling well in America post Civil War.

365
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Speaker 1: You got the tomato go and now everyone loves it.

366
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Speaker 1: But there was a problem early on with Ketchup that

367
00:23:06,240 --> 00:23:09,840
Speaker 1: took a long long time to fully solve. Um and

368
00:23:09,880 --> 00:23:12,320
Speaker 1: I bet you they're still sort of working on it

369
00:23:12,400 --> 00:23:14,359
Speaker 1: is that catch up. Anyone who grew up in the

370
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Speaker 1: seventies and eighties and loved ketch up at a diner

371
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Speaker 1: would have a hard time getting to catch up out

372
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Speaker 1: of that glass bottle. And there were there were all

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Speaker 1: kinds of tricks. I remember. One of them was that

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Speaker 1: if you tapped on the fifty seven and the on

375
00:23:29,840 --> 00:23:32,960
Speaker 1: the label was that it that it would come out better.

376
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Speaker 1: Then you had the jackass who would just smashed the

377
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Speaker 1: bottom of it until ketchup would shoot out all across

378
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Speaker 1: the table that works but not well, or the more

379
00:23:46,240 --> 00:23:49,680
Speaker 1: sheepish person that the diner might stick a butter knife

380
00:23:49,760 --> 00:23:53,240
Speaker 1: in there be like die ketchup and coke and coax

381
00:23:53,320 --> 00:23:56,399
Speaker 1: it out. And the reason all this is happening is

382
00:23:56,440 --> 00:23:58,760
Speaker 1: because ketchup and this isn't a good little dinner party.

383
00:23:58,800 --> 00:24:05,040
Speaker 1: Factoid is a non Newtonian fluid. So if you ever

384
00:24:05,480 --> 00:24:09,000
Speaker 1: change your oil or or even pour water out of

385
00:24:09,000 --> 00:24:12,040
Speaker 1: a cup, you will notice that all pours out at

386
00:24:12,040 --> 00:24:14,800
Speaker 1: the same rate. It has a single viscosity. It's a

387
00:24:14,840 --> 00:24:21,720
Speaker 1: Newtonian fluid. Newton's like catchup. It can start to come

388
00:24:21,720 --> 00:24:24,040
Speaker 1: out very slowly and then all of a sudden it

389
00:24:24,080 --> 00:24:25,960
Speaker 1: starts picking up steam and coming out of that bottle,

390
00:24:26,000 --> 00:24:29,480
Speaker 1: and that's when you know you're really cooking. Uh. That's

391
00:24:30,040 --> 00:24:34,320
Speaker 1: has different external forces acting upon it to either increase

392
00:24:34,800 --> 00:24:40,359
Speaker 1: or decrease that viscosity, right, So it has multiple viscosities,

393
00:24:40,400 --> 00:24:44,080
Speaker 1: which makes it a non Newtonian fluid, right. And when

394
00:24:44,119 --> 00:24:48,240
Speaker 1: you when you put force on its, specifically sheer force,

395
00:24:49,320 --> 00:24:54,280
Speaker 1: it changes the viscosity. It actually decreases the viscosity to

396
00:24:54,359 --> 00:24:57,240
Speaker 1: catch up, which increases the flow rate, which means it

397
00:24:57,280 --> 00:24:59,560
Speaker 1: comes out of the bottle faster. And one of the

398
00:24:59,600 --> 00:25:03,960
Speaker 1: ways that you can introduce sheer force s h e.

399
00:25:04,000 --> 00:25:07,920
Speaker 1: A r um is to tap on the bottle. That

400
00:25:07,960 --> 00:25:12,639
Speaker 1: concussive force looses or changes the viscosity and the ketchup

401
00:25:12,680 --> 00:25:17,639
Speaker 1: flows more quickly. So it actually is true to that then, Yeah,

402
00:25:17,760 --> 00:25:21,199
Speaker 1: that tapping on the embossed fifty seven, the one that

403
00:25:21,240 --> 00:25:24,800
Speaker 1: was like embossed on the bottle, that's that's the perfect

404
00:25:24,880 --> 00:25:28,480
Speaker 1: spot to tap because if you hit it with the

405
00:25:28,520 --> 00:25:31,440
Speaker 1: heel of your palm onto the rear of the bottle,

406
00:25:31,880 --> 00:25:35,320
Speaker 1: if you hit it, if you write, if you do

407
00:25:35,400 --> 00:25:40,119
Speaker 1: that lightly, all you're doing is is reducing the viscosity

408
00:25:40,160 --> 00:25:42,680
Speaker 1: of the ketchup right in the rear, but the stuff

409
00:25:42,720 --> 00:25:44,320
Speaker 1: toward the neck of the bottle that you're trying to

410
00:25:44,320 --> 00:25:48,440
Speaker 1: get out, it remains highly viscous. Right. If you tap

411
00:25:48,520 --> 00:25:50,800
Speaker 1: towards the neck of the bottle, you're going to reduce

412
00:25:50,840 --> 00:25:53,440
Speaker 1: the viscosity of the ketchup that's up there in front,

413
00:25:53,480 --> 00:25:55,879
Speaker 1: and it'll start to slide out. If you hit that

414
00:25:55,920 --> 00:25:59,159
Speaker 1: thing on the bottom hard enough that you change the

415
00:25:59,280 --> 00:26:01,760
Speaker 1: viscosity of all that catch up inside, Yeah, it's gonna

416
00:26:01,800 --> 00:26:03,920
Speaker 1: come shooting out and you're gonna look like an idiot.

417
00:26:04,080 --> 00:26:06,160
Speaker 1: All your friends are gonna laugh at you, and you'll

418
00:26:06,200 --> 00:26:10,240
Speaker 1: die alone, That's right. So they had a problem with this,

419
00:26:10,520 --> 00:26:14,440
Speaker 1: and they thought in night, what about ketchup packets. This

420
00:26:14,520 --> 00:26:17,600
Speaker 1: kind of solves that problems. You can squeeze it out, uh,

421
00:26:17,640 --> 00:26:19,560
Speaker 1: And they said, yeah, that's kind of neat. It might

422
00:26:19,720 --> 00:26:22,680
Speaker 1: do well for restaurants, but no one's gonna have a

423
00:26:22,800 --> 00:26:26,119
Speaker 1: ziploc bag full of ketchup packets in their fridge unless

424
00:26:26,119 --> 00:26:29,040
Speaker 1: you're my mom and they're from like eight different fast

425
00:26:29,080 --> 00:26:35,040
Speaker 1: food restaurants. Uh, God bless her, um, so that you

426
00:26:35,080 --> 00:26:37,280
Speaker 1: know those are still around. But it finally it took

427
00:26:37,320 --> 00:26:40,720
Speaker 1: till three to come up with the plastic squeeze bottle,

428
00:26:41,320 --> 00:26:44,879
Speaker 1: which still didn't fully work um because, as this our

429
00:26:44,920 --> 00:26:49,680
Speaker 1: own article points out, they made funny farting noises, which

430
00:26:49,720 --> 00:26:53,080
Speaker 1: I guess is unseemly at a dinner table. Uh. And

431
00:26:53,119 --> 00:26:57,680
Speaker 1: then that what the industry insiders called serum, that thin,

432
00:26:58,240 --> 00:27:01,639
Speaker 1: watery kind of grow of stuff that nobody wants on

433
00:27:02,000 --> 00:27:05,760
Speaker 1: their their hamburger hot dog ketchup juice. Yeah, towards the

434
00:27:05,880 --> 00:27:08,879
Speaker 1: end that serum comes out and nobody wants that. So

435
00:27:09,000 --> 00:27:11,800
Speaker 1: those squeeze bottles weren't the ultimate solve. Yeah, it's just

436
00:27:11,960 --> 00:27:16,080
Speaker 1: it's basically just separated water separated from the ketchup solids.

437
00:27:17,080 --> 00:27:23,879
Speaker 1: And there's their actual academic papers on this conundrum, this

438
00:27:24,000 --> 00:27:28,560
Speaker 1: problem with serum separation and ketchup people trying to figure

439
00:27:28,560 --> 00:27:31,720
Speaker 1: out how to how to get get around it. They

440
00:27:31,760 --> 00:27:35,120
Speaker 1: I think they've hybridized a new kind of tomato that

441
00:27:35,400 --> 00:27:38,840
Speaker 1: um allows for less serum separation once processed in to

442
00:27:38,920 --> 00:27:40,760
Speaker 1: catch up. Even what, could you just shake it up?

443
00:27:40,800 --> 00:27:43,600
Speaker 1: I'm a novice, but yeah, you do. You do shake

444
00:27:43,640 --> 00:27:47,400
Speaker 1: it up, and it typically works. But and I think

445
00:27:47,480 --> 00:27:51,159
Speaker 1: two thousand two Hinds and Hunts and apparently Hunts was

446
00:27:51,200 --> 00:27:53,920
Speaker 1: working on at first, and Hines got wind of it

447
00:27:54,320 --> 00:27:58,000
Speaker 1: and started their own project. But almost simultaneously, Hinds and

448
00:27:58,080 --> 00:28:03,080
Speaker 1: Hunts released Um, a new type of squeeze bottle that

449
00:28:03,200 --> 00:28:06,199
Speaker 1: you could stand upside down. Ketch Up stayed towards the

450
00:28:06,200 --> 00:28:11,199
Speaker 1: bottom right, and it was actually designed to catch the

451
00:28:11,560 --> 00:28:14,920
Speaker 1: Ketchup juice, the serum and remix it back into the

452
00:28:15,000 --> 00:28:20,240
Speaker 1: Ketchup solids as it flowed out. That's right, a a

453
00:28:20,320 --> 00:28:24,400
Speaker 1: dude named Paul Brown Um is the hero too many

454
00:28:24,480 --> 00:28:28,159
Speaker 1: because he created the silicone valve and it wasn't just

455
00:28:28,200 --> 00:28:30,000
Speaker 1: for Ketchup. In fact, I don't even know if it was.

456
00:28:30,000 --> 00:28:33,520
Speaker 1: Originally it was for sham it was for shampoos. I

457
00:28:33,560 --> 00:28:35,320
Speaker 1: think that he was trying to come up with well

458
00:28:35,320 --> 00:28:38,160
Speaker 1: that makes sense, but he's a hero to Ketchup lovers. Yeah,

459
00:28:38,200 --> 00:28:41,560
Speaker 1: So these these liquid valves, they had right angle slits

460
00:28:41,600 --> 00:28:44,840
Speaker 1: cut into the valve, so when you squeeze a bottle,

461
00:28:45,200 --> 00:28:47,640
Speaker 1: it flows out nice and neat, and then they close

462
00:28:47,720 --> 00:28:50,240
Speaker 1: back up when you stop squeezing, which seals it back

463
00:28:50,320 --> 00:28:53,800
Speaker 1: up inside the bottle. And then it's a revolutionary. It's

464
00:28:53,840 --> 00:28:56,400
Speaker 1: a dome that has the slits cut into the side

465
00:28:56,400 --> 00:28:58,800
Speaker 1: of it and then around the dome. It's a place

466
00:28:58,840 --> 00:29:01,720
Speaker 1: where the serum call X and then as the ketchup

467
00:29:01,760 --> 00:29:03,800
Speaker 1: is moving out, it's supposed to mix back in together.

468
00:29:03,840 --> 00:29:05,680
Speaker 1: It's so funny how much science has gone into this

469
00:29:06,040 --> 00:29:08,040
Speaker 1: right just to get the ketchup right, and it still

470
00:29:08,080 --> 00:29:11,360
Speaker 1: isn't perfect. Like you, you, anybody who uses this bottle

471
00:29:11,400 --> 00:29:13,720
Speaker 1: knows that you still get ketchup choice when you first

472
00:29:13,720 --> 00:29:17,400
Speaker 1: scored it, unless you shake it first. Yeah, and even

473
00:29:17,480 --> 00:29:19,440
Speaker 1: then you're still gonna get a little serum. It's just

474
00:29:19,480 --> 00:29:22,440
Speaker 1: a fact of life, you know. You just you don't

475
00:29:22,480 --> 00:29:24,440
Speaker 1: want to You don't want to do it on a

476
00:29:24,440 --> 00:29:26,600
Speaker 1: bad day because that can be the thing that that's

477
00:29:26,600 --> 00:29:29,400
Speaker 1: straw that just breaks the camels back, you know where

478
00:29:29,440 --> 00:29:33,280
Speaker 1: you just suddenly you're sobbing standing in your kitchen holding

479
00:29:33,320 --> 00:29:35,680
Speaker 1: that squeeze bottle of ketchup. See, that's why you go

480
00:29:35,720 --> 00:29:38,880
Speaker 1: for mayonnaise, because although it is a non Newtonian fluid, Uh,

481
00:29:39,000 --> 00:29:42,160
Speaker 1: there's no mannaise serum. Did you finish your CUPI mayonnaise? Yet?

482
00:29:42,480 --> 00:29:44,400
Speaker 1: I did? And I need to go to the little

483
00:29:44,440 --> 00:29:46,320
Speaker 1: martin near my house to see if they have more

484
00:29:46,920 --> 00:29:51,760
Speaker 1: any any halfway decent Asian market will have it. I'm

485
00:29:51,800 --> 00:29:54,800
Speaker 1: sure they do. I mean you can buy uh Macha

486
00:29:54,840 --> 00:29:58,480
Speaker 1: powder and eel, so I'm sure they will have cupey mannaise.

487
00:29:58,680 --> 00:30:00,960
Speaker 1: All right. So two thousand two is when that new

488
00:30:01,040 --> 00:30:04,960
Speaker 1: valve was introduced by Hines and Hunts. Uh. It doesn't

489
00:30:04,960 --> 00:30:08,560
Speaker 1: mention poor del Monty. I wouldn't feel too bad for them,

490
00:30:08,560 --> 00:30:11,200
Speaker 1: though they're still They're still sell a lot of Ketchup. Yeah,

491
00:30:11,200 --> 00:30:13,880
Speaker 1: they're still making that money. You know. I want to know.

492
00:30:14,040 --> 00:30:15,640
Speaker 1: I want to hear from people though they are like, no,

493
00:30:15,680 --> 00:30:20,000
Speaker 1: I'm a del Monty man. Oh there's somebody somebody out there.

494
00:30:20,160 --> 00:30:25,280
Speaker 1: We want to hear from the legit ones, not hipster ones. Yeah. Yeah,

495
00:30:25,400 --> 00:30:30,000
Speaker 1: like I like Mallard and del Monty Ketchup and PBR.

496
00:30:30,600 --> 00:30:35,280
Speaker 1: I don't um. So two thousand two was when that

497
00:30:35,320 --> 00:30:38,960
Speaker 1: was admitted and then i'm sorry, implemented. And then there

498
00:30:39,040 --> 00:30:42,000
Speaker 1: was that still final problem apparently with Ketchup, where you

499
00:30:42,960 --> 00:30:44,840
Speaker 1: get to the bottom of the bottle of those squeeze

500
00:30:44,840 --> 00:30:47,280
Speaker 1: bottles and you can't get it all out, and that

501
00:30:47,360 --> 00:30:50,320
Speaker 1: was solved with a little bit of technology courtesy of

502
00:30:50,520 --> 00:30:54,040
Speaker 1: M I T called liquid glide. Yeah. I don't know

503
00:30:54,080 --> 00:30:58,160
Speaker 1: if they've implemented this yet. It sounds like, um, adding

504
00:30:58,240 --> 00:31:03,360
Speaker 1: something that is really unnecessary that could conceivably be toxic.

505
00:31:03,760 --> 00:31:06,320
Speaker 1: Oh is it not in there yet? I don't believe so.

506
00:31:06,480 --> 00:31:08,560
Speaker 1: From the House Stuff Works article makes it sound like

507
00:31:08,640 --> 00:31:10,560
Speaker 1: they've invented it in in and they're planning on it. Got

508
00:31:10,600 --> 00:31:12,720
Speaker 1: you haven't put it in yet? Yeah. So the thing

509
00:31:12,760 --> 00:31:15,680
Speaker 1: with liquid glide, I looked up what that was all about,

510
00:31:15,720 --> 00:31:18,440
Speaker 1: and I think the deal is is it essentially sort

511
00:31:18,440 --> 00:31:20,120
Speaker 1: of is a coating on the inside of the bottle

512
00:31:20,200 --> 00:31:25,080
Speaker 1: that makes the inside of the bottle pre wet in

513
00:31:25,160 --> 00:31:31,760
Speaker 1: a way. Okay, that's slippery. That um that What was

514
00:31:31,800 --> 00:31:34,600
Speaker 1: it that Clark Griswold came up with in Christmas vacation?

515
00:31:34,800 --> 00:31:37,320
Speaker 1: It was like a silicone that he ended up putting

516
00:31:37,360 --> 00:31:41,920
Speaker 1: on the y that's liquid glide. Yeah. Basically I thought

517
00:31:42,160 --> 00:31:44,160
Speaker 1: if there was gonna be any vacation reference in this,

518
00:31:44,280 --> 00:31:46,480
Speaker 1: it would be real to me to catch up. Betty,

519
00:31:47,920 --> 00:31:50,040
Speaker 1: I know what was that one? And that was when

520
00:31:50,360 --> 00:31:53,000
Speaker 1: he spooned. Yeah, he spooned the ketchup on the sandwich

521
00:31:53,040 --> 00:31:56,520
Speaker 1: and it was kind of this chunky uh and real

522
00:31:56,600 --> 00:31:58,280
Speaker 1: to me to catch up and he went nothing but

523
00:31:58,320 --> 00:32:03,240
Speaker 1: the best Clark uh. So liquid glide by all accounts,

524
00:32:03,400 --> 00:32:08,880
Speaker 1: is they say food safe. Um, but I always wonder

525
00:32:08,880 --> 00:32:11,160
Speaker 1: about this stuff, like I don't trust the f D

526
00:32:11,280 --> 00:32:14,600
Speaker 1: a sou or I'm not gonna say that I don't.

527
00:32:14,600 --> 00:32:17,880
Speaker 1: I don't fully trust the FDA in all cases. So

528
00:32:18,720 --> 00:32:22,720
Speaker 1: I just can't imagine that that this that we haven't

529
00:32:22,760 --> 00:32:26,920
Speaker 1: been poisoning ourselves all along with food containers. You know,

530
00:32:26,960 --> 00:32:29,840
Speaker 1: don't you wonder like if there's going to be that

531
00:32:30,240 --> 00:32:35,000
Speaker 1: revelation that like it's a cookbook moment or soil and

532
00:32:35,120 --> 00:32:38,160
Speaker 1: green as humans, just that that moment where we come

533
00:32:38,200 --> 00:32:44,720
Speaker 1: to realize that this beep whateverything it is, is this

534
00:32:44,800 --> 00:32:47,720
Speaker 1: is the thing that's been giving everyone who's ever had

535
00:32:47,800 --> 00:32:51,400
Speaker 1: cancer since it's been invented cancer, you know, like this

536
00:32:51,480 --> 00:32:54,600
Speaker 1: is the smoking gun. Don't you just think that there's

537
00:32:54,640 --> 00:32:57,680
Speaker 1: got to be I assume it's just plastics in general.

538
00:32:57,960 --> 00:33:00,200
Speaker 1: I think it's a mix of a lot of things

539
00:33:00,280 --> 00:33:06,880
Speaker 1: of modern manufacturing, so and farming and pesticides and I mean,

540
00:33:06,920 --> 00:33:11,560
Speaker 1: you name it so depressing. Should we take a break, Yeah,

541
00:33:11,920 --> 00:33:13,720
Speaker 1: maybe we can pull this one back from the brink.

542
00:33:13,800 --> 00:33:16,840
Speaker 1: All Right, We're gonna get to catch up versus cats up,

543
00:33:16,880 --> 00:33:41,160
Speaker 1: which I know everyone wants to know about all right, Chuck,

544
00:33:41,200 --> 00:33:43,480
Speaker 1: we shouldn't put it off any longer, all right, hit me.

545
00:33:44,080 --> 00:33:47,600
Speaker 1: So ketchup k E T C h U P yep

546
00:33:47,840 --> 00:33:52,280
Speaker 1: versus cats up c A T s up weird the

547
00:33:52,400 --> 00:33:55,760
Speaker 1: house Stuff Works article I didn't see. I didn't actually look,

548
00:33:55,800 --> 00:33:58,400
Speaker 1: but I didn't see this anywhere else. Is that they're

549
00:33:58,400 --> 00:34:01,640
Speaker 1: pronounced the same, correct? Have you ever heard that? So

550
00:34:01,800 --> 00:34:05,400
Speaker 1: you you've seen people say ketchup and you knew that

551
00:34:05,480 --> 00:34:09,319
Speaker 1: in their mind they saw the word cats up, all right.

552
00:34:09,440 --> 00:34:13,680
Speaker 1: I did not realize that. I yes, but I always

553
00:34:13,680 --> 00:34:18,080
Speaker 1: say ketchup. I say cats up like mockingly, but I

554
00:34:18,239 --> 00:34:21,800
Speaker 1: that's how I pronounce it, you know. But apparently the

555
00:34:21,800 --> 00:34:30,600
Speaker 1: they're both just bastardizations anglicizations of whatever word ketchup originally

556
00:34:30,600 --> 00:34:35,920
Speaker 1: comes from either that Fujian um word or the Malaysian

557
00:34:35,960 --> 00:34:41,480
Speaker 1: word for for again that that anchovy fermented paste. And

558
00:34:41,560 --> 00:34:47,040
Speaker 1: so I think Hines used ketchup starting pretty early on correct. Yes,

559
00:34:47,160 --> 00:34:50,040
Speaker 1: So that's an interesting story, and you just basically told

560
00:34:50,080 --> 00:34:53,759
Speaker 1: the whole thing. But yeah, they came Hines. Even though

561
00:34:53,800 --> 00:34:58,000
Speaker 1: they're like the global the global leader in in ketchup,

562
00:34:58,239 --> 00:35:00,760
Speaker 1: they came to the market pretty late, like thirty years

563
00:35:00,800 --> 00:35:05,680
Speaker 1: after Ketchup was sold and mass produced in the US,

564
00:35:06,239 --> 00:35:09,920
Speaker 1: Hines came along finally, and they wanted to distinguish themselves

565
00:35:09,920 --> 00:35:12,919
Speaker 1: for their competitors, so they used ketchup. But ketchup wasn't

566
00:35:12,920 --> 00:35:15,080
Speaker 1: a new word. It was the original word. If you

567
00:35:15,120 --> 00:35:17,640
Speaker 1: look back at like some of those eighteenth century recipes,

568
00:35:18,000 --> 00:35:21,239
Speaker 1: it's ketchup k E T c h up. And then

569
00:35:21,280 --> 00:35:24,920
Speaker 1: apparently sometime in the eighteenth century people started calling it

570
00:35:25,000 --> 00:35:29,040
Speaker 1: cats up, and so that was the preferred term spelling.

571
00:35:30,080 --> 00:35:34,520
Speaker 1: And then Hines distinguished themselves and brought ketchup spelling. This

572
00:35:34,719 --> 00:35:38,440
Speaker 1: the popularized spelling with the K back. Because they got

573
00:35:38,520 --> 00:35:41,680
Speaker 1: market share, that became the norm exactly. And then so

574
00:35:41,760 --> 00:35:44,520
Speaker 1: it was del Monte who was the big outlier for

575
00:35:44,680 --> 00:35:48,680
Speaker 1: years and years and years. Yet when they finally said

576
00:35:50,040 --> 00:35:54,760
Speaker 1: all right, no more cats up, ye go home with ketchup, yep,

577
00:35:54,800 --> 00:35:57,839
Speaker 1: and they did gave in. What about this other thing

578
00:35:57,920 --> 00:35:59,799
Speaker 1: that I know a lot of people have argued over

579
00:36:00,080 --> 00:36:07,560
Speaker 1: um for generations, is fridge or no fridge? So, I mean,

580
00:36:07,600 --> 00:36:09,960
Speaker 1: it's got a lot of vinegre in it. It's supposedly

581
00:36:10,280 --> 00:36:13,319
Speaker 1: as far as Hinz is concerned, they say it's it's

582
00:36:13,400 --> 00:36:16,799
Speaker 1: shelf stable, meaning that even after you open it, it's

583
00:36:16,840 --> 00:36:19,759
Speaker 1: got enough stuff in it that it's going to stay

584
00:36:20,160 --> 00:36:24,400
Speaker 1: fine right outside of the fridge. But they still recommend

585
00:36:24,440 --> 00:36:27,120
Speaker 1: keeping it in the fridge. Yeah, they say. This is

586
00:36:27,120 --> 00:36:31,800
Speaker 1: a direct quote from Hines. Whoever the the latest Hinds

587
00:36:31,880 --> 00:36:35,720
Speaker 1: Air is. I think it's John Kerry. Oh right, wasn't

588
00:36:35,719 --> 00:36:40,520
Speaker 1: that wouldn't his wife the Hinds Air? Yeah, Teresa, Teresa Hines? Right.

589
00:36:41,200 --> 00:36:44,279
Speaker 1: So John Kerry says because of its natural acidity, it

590
00:36:44,320 --> 00:36:48,640
Speaker 1: shall stable. However, it's stability after opening can be affected

591
00:36:48,640 --> 00:36:51,600
Speaker 1: by storage conditions, so we recommend, like any process food,

592
00:36:51,600 --> 00:36:54,319
Speaker 1: to be refrigerated after opening. So, in other words, if

593
00:36:54,320 --> 00:36:57,480
Speaker 1: you live in human Arizona, you might not want to

594
00:36:57,560 --> 00:37:00,400
Speaker 1: keep your catchup in and you don't have eric inditioning,

595
00:37:00,880 --> 00:37:03,360
Speaker 1: you might not want to keep your catchup on the table,

596
00:37:04,400 --> 00:37:07,000
Speaker 1: but you probably could if you really wanted to. But

597
00:37:07,120 --> 00:37:10,719
Speaker 1: if you lived in southern California, where the breeze is

598
00:37:10,760 --> 00:37:15,400
Speaker 1: always cool and the air is always clean, then yeah,

599
00:37:16,120 --> 00:37:18,160
Speaker 1: then you might wanna. You know, you could put it

600
00:37:18,200 --> 00:37:20,600
Speaker 1: on your table and you'll probably be fine. Yeah, And again,

601
00:37:20,640 --> 00:37:23,080
Speaker 1: it's kind of like a number of different preservatives in it.

602
00:37:23,080 --> 00:37:26,319
Speaker 1: It's got vinegar and it has sugar, which is a preservative,

603
00:37:27,280 --> 00:37:30,719
Speaker 1: has pecked and naturally found in tomatoes. It's a preservative.

604
00:37:31,120 --> 00:37:33,320
Speaker 1: It's probably gonna be fine. But but keep it in

605
00:37:33,360 --> 00:37:35,480
Speaker 1: the fridge. I mean, why not. We don't listen to

606
00:37:35,560 --> 00:37:38,879
Speaker 1: us unless you have, Like, if you don't have enough

607
00:37:38,960 --> 00:37:40,759
Speaker 1: room in your fridge for the bottle of cats up,

608
00:37:41,320 --> 00:37:45,239
Speaker 1: then you have too much. Uh, salsa and sarracha, right,

609
00:37:45,880 --> 00:37:51,480
Speaker 1: s Racha? Sara racha? You hipster? You ye? Saracha is

610
00:37:51,480 --> 00:37:54,000
Speaker 1: really good actually, and in fact that as we'll get

611
00:37:54,040 --> 00:37:58,120
Speaker 1: to that, there are sharracha ketchups. They are pretty popular

612
00:37:58,200 --> 00:38:01,520
Speaker 1: these days because this are article says millennials like their

613
00:38:01,520 --> 00:38:05,719
Speaker 1: spice more than their parents. That's depending on where you

614
00:38:05,760 --> 00:38:10,080
Speaker 1: are in the world. Uh, there are all flavors of

615
00:38:10,160 --> 00:38:13,960
Speaker 1: ketchups and all ways to use ketchup, depending on where

616
00:38:13,960 --> 00:38:15,719
Speaker 1: you are. Yeah, And I just want to say, I

617
00:38:15,800 --> 00:38:18,200
Speaker 1: love how that was put. Can't you see a hipster's

618
00:38:18,280 --> 00:38:20,440
Speaker 1: parent coming to them and be like, what do you

619
00:38:20,440 --> 00:38:25,160
Speaker 1: like more your spice or me, I like my spice

620
00:38:25,200 --> 00:38:27,040
Speaker 1: more than my parents. Well, you know that's not what

621
00:38:27,080 --> 00:38:30,480
Speaker 1: they meant, right, I know, But let's take a tour

622
00:38:30,520 --> 00:38:32,279
Speaker 1: around the world. I know you were leading up to

623
00:38:32,400 --> 00:38:34,319
Speaker 1: I just had to double back to that. All right,

624
00:38:34,400 --> 00:38:36,920
Speaker 1: let's go to uh, let's go to jolly old England

625
00:38:37,200 --> 00:38:41,719
Speaker 1: or maybe then as weight Light even because apparently they

626
00:38:41,760 --> 00:38:44,719
Speaker 1: like sweeter ketchup in those two places. Yeah, And in

627
00:38:44,880 --> 00:38:47,960
Speaker 1: the Philippines they like sweet catchup, but they like sweet

628
00:38:48,000 --> 00:38:51,080
Speaker 1: ketchup that's made from a banana base rather than a

629
00:38:51,120 --> 00:38:54,840
Speaker 1: tomato base. But they're not crazy over there, so they

630
00:38:54,880 --> 00:38:58,480
Speaker 1: die it red so it looks like tomato ketchup. Yeah,

631
00:38:58,520 --> 00:39:00,480
Speaker 1: and we also should say that in England they might

632
00:39:00,560 --> 00:39:02,839
Speaker 1: be more apt to reach for the HP sauce before

633
00:39:02,840 --> 00:39:05,359
Speaker 1: they catch up though, right, the brown sauce, Yes, they

634
00:39:05,360 --> 00:39:07,600
Speaker 1: love that stuff. Yeah, I think that's their number one

635
00:39:07,600 --> 00:39:10,920
Speaker 1: condiment over there, HP sauce. What do they just call

636
00:39:10,960 --> 00:39:14,360
Speaker 1: it the brown sauce? They call it the brown, the brown,

637
00:39:15,000 --> 00:39:20,480
Speaker 1: that's heroin, big brown, No, big brown. Apparently Americans, like

638
00:39:20,560 --> 00:39:23,000
Speaker 1: we said, uh, well, we eat a lot of ketchup,

639
00:39:23,080 --> 00:39:27,040
Speaker 1: but we're not the leading consumer because the Fins and

640
00:39:27,080 --> 00:39:30,239
Speaker 1: the Canadians love the stuff more than we do even, yeah,

641
00:39:30,239 --> 00:39:37,200
Speaker 1: which is pretty shameful. America's shameful. Yeah, Mayonnaise and salsa

642
00:39:37,440 --> 00:39:45,279
Speaker 1: so um in China, Jamaica, and I believe Thailand they

643
00:39:45,480 --> 00:39:49,120
Speaker 1: like to put ketchup on fried chicken. I gotta try

644
00:39:49,160 --> 00:39:56,320
Speaker 1: that one. What about pizza, uh, Eastern Eastern Europe apparently,

645
00:39:56,760 --> 00:40:00,239
Speaker 1: and Trinidad, India, Japan and Poland. That's how you know

646
00:40:00,320 --> 00:40:03,000
Speaker 1: it's good man. That is a diverse collection of countries

647
00:40:03,040 --> 00:40:06,000
Speaker 1: that all put ketchup on their pizza. You know what's

648
00:40:06,000 --> 00:40:10,400
Speaker 1: funny is my friend Eddie, I can say all of

649
00:40:10,440 --> 00:40:14,600
Speaker 1: these foods ranch dressing. Well, yeah, I mean, ranch dressing

650
00:40:14,680 --> 00:40:18,160
Speaker 1: should be the number one condiment in the world. Chuck,

651
00:40:18,239 --> 00:40:20,000
Speaker 1: hold on, I have to tell you something. You have

652
00:40:20,120 --> 00:40:23,040
Speaker 1: to go to Japan one of these days. Right there

653
00:40:23,120 --> 00:40:28,040
Speaker 1: are over there they Oh, I thought it was just understood.

654
00:40:28,040 --> 00:40:30,520
Speaker 1: You have a standing invitation to come to Japan every

655
00:40:30,520 --> 00:40:32,600
Speaker 1: time we got because you are the ambassador. All right,

656
00:40:33,000 --> 00:40:37,359
Speaker 1: I've got the sash and everything, but Japan's misspelled. Um

657
00:40:37,400 --> 00:40:40,560
Speaker 1: it's a They have pizza over there and rather than

658
00:40:40,600 --> 00:40:43,879
Speaker 1: tomato sauce, it's gonna knock your socks off. They use

659
00:40:44,360 --> 00:40:51,120
Speaker 1: that Japanese mayo what with corn and sometimes ham pan

660
00:40:51,200 --> 00:40:53,120
Speaker 1: chetta or something like that. All right, so you've got

661
00:40:53,160 --> 00:40:58,720
Speaker 1: a dough, then you've got a spread of mayonnaise, corn

662
00:40:58,840 --> 00:41:02,920
Speaker 1: off the cob huh and ham. Yes, and it is

663
00:41:03,680 --> 00:41:08,640
Speaker 1: mind blowingly good. Is there cheese? I don't remember if

664
00:41:08,640 --> 00:41:12,840
Speaker 1: there's no. They're not big on They're not big on

665
00:41:13,120 --> 00:41:15,399
Speaker 1: cheese or dairy. They don't have that much room for

666
00:41:15,960 --> 00:41:18,239
Speaker 1: cows all the all the cows they have are like

667
00:41:18,440 --> 00:41:20,719
Speaker 1: Kobe beef cows. I think that's what they kind of

668
00:41:20,760 --> 00:41:23,120
Speaker 1: dedicate their cow space too. Could ever tell you my

669
00:41:23,320 --> 00:41:25,080
Speaker 1: story of being at the Chinese restaurant when I was

670
00:41:25,080 --> 00:41:28,759
Speaker 1: a kid. Uh, there was a guy getting take out

671
00:41:28,960 --> 00:41:33,920
Speaker 1: and he went through about uh, probably about five or

672
00:41:33,960 --> 00:41:36,520
Speaker 1: six different things, asking if it had cheese on it,

673
00:41:36,760 --> 00:41:39,759
Speaker 1: like egg rolls have cheese on it? Uh, moogo guy

674
00:41:39,760 --> 00:41:43,240
Speaker 1: pans have cheese on it? And that the sweet Chinese

675
00:41:43,239 --> 00:41:45,600
Speaker 1: owner is kind of an older guy kept saying like no, no, no, no.

676
00:41:46,200 --> 00:41:48,560
Speaker 1: And at the very after like the fifth thing, the

677
00:41:48,600 --> 00:41:51,800
Speaker 1: guys stopped them and said, uh, and his very sweet

678
00:41:52,440 --> 00:41:56,520
Speaker 1: Chinese American accent that no Chinese food has cheese on it.

679
00:41:56,560 --> 00:41:59,359
Speaker 1: Really was the guy just messing with them or something? No, man,

680
00:41:59,600 --> 00:42:01,719
Speaker 1: I think, I don't know. I guess he was just unfamiliar.

681
00:42:01,760 --> 00:42:05,560
Speaker 1: I mean this was the nineteen seventies. Oh, so uh

682
00:42:05,880 --> 00:42:08,560
Speaker 1: maybe he you know, didn't have experience with Chinese food,

683
00:42:08,960 --> 00:42:14,880
Speaker 1: but it's funny as an adult to think about, like

684
00:42:15,040 --> 00:42:22,000
Speaker 1: melted on Yeah, that's got white American. Uh so Sweden,

685
00:42:22,280 --> 00:42:25,919
Speaker 1: if you go to Sweden, they will actually squeeze catch

686
00:42:25,960 --> 00:42:29,600
Speaker 1: up over their pasta. That's like, um, honey boo boo.

687
00:42:30,840 --> 00:42:33,200
Speaker 1: Really yeah, they used to put and I never really

688
00:42:33,200 --> 00:42:36,040
Speaker 1: watched this show, but I mean I was a conscious

689
00:42:36,320 --> 00:42:38,920
Speaker 1: human being back then, so I was aware of this.

690
00:42:39,160 --> 00:42:43,120
Speaker 1: But they would they would cook pasta and then put

691
00:42:43,280 --> 00:42:45,520
Speaker 1: butter on it and then squeeze catch up on him.

692
00:42:45,560 --> 00:42:48,120
Speaker 1: That was like honey boo boo spaghetti. Oh my god,

693
00:42:49,040 --> 00:42:51,719
Speaker 1: no comment. We used to be colleagues of honey boo

694
00:42:51,760 --> 00:42:55,360
Speaker 1: boos at one point. Did they work for Discovery? Yeah,

695
00:42:55,440 --> 00:43:00,360
Speaker 1: they were all on TLC. I have to remember to

696
00:43:00,520 --> 00:43:06,640
Speaker 1: put add that back to my resume. Um where where else?

697
00:43:07,000 --> 00:43:08,719
Speaker 1: What else we got? What kind of crazy catchups do

698
00:43:08,760 --> 00:43:11,759
Speaker 1: we have? Okay? So, um, all right, you ready for

699
00:43:11,800 --> 00:43:15,240
Speaker 1: this one? This is I've never heard this before in Canada.

700
00:43:15,480 --> 00:43:17,319
Speaker 1: Have you ever had while you wouldn't have, but have

701
00:43:17,400 --> 00:43:22,239
Speaker 1: you ever seen ketchup potato chips? Uh? Yes, they're pretty good.

702
00:43:22,280 --> 00:43:25,200
Speaker 1: They're better than barbecue chips. If you ask me, hairs

703
00:43:25,280 --> 00:43:28,880
Speaker 1: makes a good one, right. Apparently the Canadians do some

704
00:43:28,960 --> 00:43:31,359
Speaker 1: wacky thing with it where they take can they take

705
00:43:31,640 --> 00:43:35,520
Speaker 1: catchup potato chips and turn it into a catchup cake

706
00:43:36,360 --> 00:43:39,640
Speaker 1: of some sort. I've not had this before, but we're

707
00:43:39,640 --> 00:43:42,160
Speaker 1: gonna be in Toronto and Vancouver this year, so I

708
00:43:42,239 --> 00:43:46,960
Speaker 1: express multiple catchup cakes. Yeah, but not really. You don't

709
00:43:47,000 --> 00:43:49,560
Speaker 1: really have to make this catch up I should point

710
00:43:49,560 --> 00:43:52,400
Speaker 1: out to since we're talking about that tour that, uh,

711
00:43:52,560 --> 00:43:56,000
Speaker 1: Toronto and Vancouver are far and away leading in ticket

712
00:43:56,040 --> 00:43:59,560
Speaker 1: sales right now out of the gate, so Canada, like

713
00:44:00,080 --> 00:44:02,200
Speaker 1: Ky needs to step it up because Canada's kicking your

714
00:44:02,200 --> 00:44:06,280
Speaker 1: butts man. That's the great thing about doing um multinational

715
00:44:06,400 --> 00:44:08,879
Speaker 1: tours as you can put one country against the other,

716
00:44:09,239 --> 00:44:13,200
Speaker 1: right Yeah, especially as everybody's kind of devolving into nationalism

717
00:44:13,280 --> 00:44:15,719
Speaker 1: right now, you can really get it going. Uh. You

718
00:44:15,719 --> 00:44:17,080
Speaker 1: know what kind of chips that did have the other

719
00:44:17,160 --> 00:44:20,840
Speaker 1: day was the the what do you call it? The

720
00:44:20,840 --> 00:44:24,319
Speaker 1: country gravy sausage and country gravy Oh the las Yeah.

721
00:44:24,400 --> 00:44:27,960
Speaker 1: I haven't tried those? Are they good? Um? Yeah? I mean,

722
00:44:28,120 --> 00:44:32,000
Speaker 1: do you like white gravy sausage? Gravy. Sure it tastes

723
00:44:32,040 --> 00:44:34,640
Speaker 1: like that. Really, they nailed it. They nailed it, because

724
00:44:34,680 --> 00:44:37,600
Speaker 1: sometimes those things are way off. Well, yeah, they have

725
00:44:37,640 --> 00:44:40,279
Speaker 1: a contest, now, don't they. Yeah, yeah they do. I'm

726
00:44:40,280 --> 00:44:42,200
Speaker 1: trying to remember some of the other ones because they've

727
00:44:42,560 --> 00:44:48,360
Speaker 1: they've had some good ones. But um, oh, chicken and waffles.

728
00:44:48,840 --> 00:44:52,399
Speaker 1: Chicken and waffles one was really good. Yeah, it had

729
00:44:52,440 --> 00:44:55,200
Speaker 1: like just this hint of maple and but yeah, I

730
00:44:55,320 --> 00:44:57,480
Speaker 1: kind of tasted a little fried chicken. Ee. It was

731
00:44:57,680 --> 00:45:01,319
Speaker 1: it was good. Crazy, Um, what are the kinds of

732
00:45:01,320 --> 00:45:04,920
Speaker 1: crazy catchups do we have? What about catch up ice cream? No?

733
00:45:05,040 --> 00:45:07,840
Speaker 1: Thank you? So Baskin Robbins apparently came up with it

734
00:45:07,920 --> 00:45:11,000
Speaker 1: and it died in the lab. But apparently it was

735
00:45:11,080 --> 00:45:16,240
Speaker 1: based on a Heinz ice cream recipe for Heinz carnival cream.

736
00:45:16,280 --> 00:45:20,040
Speaker 1: So that was a thing, which I mean again, I

737
00:45:20,080 --> 00:45:22,000
Speaker 1: would try this stuff. Did I ever tell you about

738
00:45:22,000 --> 00:45:24,680
Speaker 1: the time you and I went to Plaza Fiesta and

739
00:45:24,719 --> 00:45:29,040
Speaker 1: tried tuna gelato and it was like it tasted just

740
00:45:29,239 --> 00:45:34,239
Speaker 1: like raw tuna. It was insane. Never heard of it

741
00:45:34,280 --> 00:45:36,440
Speaker 1: before and never seen it anywhere else. It was like

742
00:45:36,480 --> 00:45:39,640
Speaker 1: this one specific place had it. Man, if you ever

743
00:45:39,840 --> 00:45:42,080
Speaker 1: if you ever find yourself in Atlanta, Georgia, was some

744
00:45:42,120 --> 00:45:45,200
Speaker 1: time to kill, go to Plaza Fiesta. Try to find

745
00:45:45,200 --> 00:45:47,800
Speaker 1: the gelato place and see if they have the tuna gelato.

746
00:45:48,160 --> 00:45:50,879
Speaker 1: They have a good uh cowboys store over there too. Yeah,

747
00:45:50,960 --> 00:45:53,200
Speaker 1: they have a bunch of them, like good good boots,

748
00:45:53,200 --> 00:45:57,080
Speaker 1: hats and shirt belts and checkered shirts and brother, if

749
00:45:57,120 --> 00:46:03,040
Speaker 1: you're throwing a kisignea, that's where you Yeah, I'm sure so. Lastly, Chuck,

750
00:46:03,560 --> 00:46:05,239
Speaker 1: we have to give a shout out. We would be

751
00:46:05,280 --> 00:46:09,880
Speaker 1: really remiss if we didn't mention that one of tomato

752
00:46:10,000 --> 00:46:14,200
Speaker 1: is a or catchup is a big ingredient in something

753
00:46:14,239 --> 00:46:18,719
Speaker 1: called pruno. Yeah, we talked about prison wine in our

754
00:46:18,920 --> 00:46:23,080
Speaker 1: Prisons episode. I did not. I don't think I remembered

755
00:46:23,080 --> 00:46:26,200
Speaker 1: that that was. In fact, maybe I didn't know. Did

756
00:46:26,200 --> 00:46:28,640
Speaker 1: we say that it was an ingredient. I don't think so.

757
00:46:29,080 --> 00:46:32,279
Speaker 1: I didn't notice it until now. But it's like part

758
00:46:32,320 --> 00:46:35,400
Speaker 1: of the It's like you use that in sugar packets

759
00:46:35,480 --> 00:46:42,640
Speaker 1: to feed the fermentation process in a sock. Right. Uh.

760
00:46:43,000 --> 00:46:44,480
Speaker 1: I don't know if you could make an ass like

761
00:46:44,520 --> 00:46:45,839
Speaker 1: I think it needs to be a little more air

762
00:46:45,880 --> 00:46:48,800
Speaker 1: tight than that. But maybe not, Maybe you could, although

763
00:46:48,800 --> 00:46:52,200
Speaker 1: it all just drip out. I'm not sure man man

764
00:46:52,880 --> 00:46:55,400
Speaker 1: for the RECP. I came across its like in a

765
00:46:55,680 --> 00:46:58,920
Speaker 1: like a big gallon sized zip block bag. But yeah,

766
00:46:58,960 --> 00:47:01,640
Speaker 1: after like day two, we were three fermentation. You feed

767
00:47:01,640 --> 00:47:05,080
Speaker 1: it with ketchup packets and sugar gross. Yeah, and then

768
00:47:05,080 --> 00:47:08,680
Speaker 1: you got some Pruno, which you should never try. You

769
00:47:08,680 --> 00:47:11,319
Speaker 1: got anything else? Yeah, we should cover this thing, this

770
00:47:11,440 --> 00:47:16,040
Speaker 1: last thing you sent headline Israel ketchup war forces Hines

771
00:47:16,080 --> 00:47:21,120
Speaker 1: to relabel sauce as tomato seasoning. So in Israel, the

772
00:47:21,239 --> 00:47:24,880
Speaker 1: leading ketchup maker is h O S E M O

773
00:47:25,040 --> 00:47:28,240
Speaker 1: S M. And they have a sixty six percent market share.

774
00:47:28,480 --> 00:47:32,200
Speaker 1: And uh. In Israel, as in most countries, they have

775
00:47:32,239 --> 00:47:34,920
Speaker 1: food standards where you can only call something something if

776
00:47:34,920 --> 00:47:38,480
Speaker 1: it has this much of whatever. And apparently Israel's standards

777
00:47:38,520 --> 00:47:41,600
Speaker 1: are much higher than the US or Europe's. Yeah, so

778
00:47:41,640 --> 00:47:44,000
Speaker 1: you have to have a certain percentage of tomato concentrate

779
00:47:44,080 --> 00:47:49,080
Speaker 1: to be labeled tomato ketchup in Israel. And so oh Sim,

780
00:47:49,200 --> 00:47:52,480
Speaker 1: even though they have six mark or sixty six percent

781
00:47:52,520 --> 00:47:57,160
Speaker 1: market share, went after Hines. They said, hey, we did

782
00:47:57,239 --> 00:48:02,560
Speaker 1: a study with an independent lab. It had no skin

783
00:48:02,600 --> 00:48:07,080
Speaker 1: in the game. Leading European external laboratory, and they found

784
00:48:07,120 --> 00:48:10,520
Speaker 1: out that Hines did not have the required percentage of

785
00:48:10,560 --> 00:48:14,240
Speaker 1: tomato concentrate. So they can't even call it ketchup anymore.

786
00:48:15,000 --> 00:48:18,520
Speaker 1: And I believe it's being enforced over there. Right. Yeah,

787
00:48:18,560 --> 00:48:21,440
Speaker 1: Well this was from two fifteen, and the thing leaves off.

788
00:48:21,480 --> 00:48:23,879
Speaker 1: I didn't see any updates, but the article leaves off

789
00:48:23,920 --> 00:48:28,560
Speaker 1: that Hines was petitioning with the Health ministry to change

790
00:48:28,719 --> 00:48:35,279
Speaker 1: the tomato concentrate requirements down to something like six. Well,

791
00:48:35,280 --> 00:48:39,000
Speaker 1: here's the thing is hind said their claims have no substance. Well,

792
00:48:39,000 --> 00:48:42,520
Speaker 1: then why are they lobbying to get the percentage lowered? Right?

793
00:48:42,719 --> 00:48:46,239
Speaker 1: And I think what happened was Hines was selling the

794
00:48:46,400 --> 00:48:49,279
Speaker 1: same ketchup that they sell in Europe and America. And

795
00:48:49,320 --> 00:48:52,080
Speaker 1: this is just speculation on my part, but they were

796
00:48:52,120 --> 00:48:55,279
Speaker 1: probably selling the same ketchup that they sell elsewhere but

797
00:48:55,440 --> 00:48:59,200
Speaker 1: in Israel. But Israel has higher food standards at least

798
00:48:59,239 --> 00:49:02,279
Speaker 1: as far as they're cut up goes, and their competitor

799
00:49:02,920 --> 00:49:06,680
Speaker 1: nail them on it. That's what I think happened. But yeah,

800
00:49:06,719 --> 00:49:09,200
Speaker 1: they can't on the label that they can call it

801
00:49:09,360 --> 00:49:12,680
Speaker 1: ketchup in English, but they can't call it ketchup. In

802
00:49:12,680 --> 00:49:19,600
Speaker 1: in Hebrew, they can only call it a seasoning malk Oh,

803
00:49:19,800 --> 00:49:23,040
Speaker 1: it's pretty funny. It is. It's a funny world. Chuck

804
00:49:23,160 --> 00:49:26,640
Speaker 1: it and now Ketchup is done. I guess I didn't

805
00:49:26,680 --> 00:49:30,000
Speaker 1: think it would take us in our nine hundreds something

806
00:49:30,320 --> 00:49:33,399
Speaker 1: episode to finally get to catch up, but we did well,

807
00:49:33,440 --> 00:49:37,000
Speaker 1: and this now freeze up. Now I have permission to

808
00:49:37,040 --> 00:49:41,680
Speaker 1: request mayonnaise. Okay, that's a deal, we'll do that, all right.

809
00:49:41,800 --> 00:49:45,600
Speaker 1: Maybe we should just have condiment month. Okay, I like

810
00:49:45,719 --> 00:49:49,960
Speaker 1: the sound of that. Well. In the meantime, if you

811
00:49:50,160 --> 00:49:52,200
Speaker 1: want to learn more about ketchup, you can type that

812
00:49:52,239 --> 00:49:54,399
Speaker 1: word in the search bar at how stuff works dot com.

813
00:49:54,480 --> 00:49:58,440
Speaker 1: You can also check out that geo's articles on it.

814
00:49:58,480 --> 00:50:01,600
Speaker 1: Like I said, fast code is fine, Mental Flaws had

815
00:50:01,640 --> 00:50:04,879
Speaker 1: a great one and we got some stuff from our

816
00:50:04,920 --> 00:50:08,799
Speaker 1: friends at list Verse who had a pretty interesting compilation

817
00:50:08,880 --> 00:50:12,279
Speaker 1: of some cool tomato facts or catch up facts. And

818
00:50:12,360 --> 00:50:15,560
Speaker 1: since I said tomato instead of catch up, it's time

819
00:50:15,600 --> 00:50:22,360
Speaker 1: for a listener mail, I'm gonna call this wow signal update. Um,

820
00:50:22,440 --> 00:50:25,160
Speaker 1: did you get tweets about this? It didn't ignore them

821
00:50:25,160 --> 00:50:27,879
Speaker 1: all because I think this is a lie. Oh all right, Well,

822
00:50:27,920 --> 00:50:31,560
Speaker 1: so I think it's propaganda. Here we go. Then, Hey, guys,

823
00:50:31,600 --> 00:50:32,839
Speaker 1: first one to let you know that I love the show.

824
00:50:32,840 --> 00:50:35,600
Speaker 1: I always look forward to new episodes Tuesday Thursday, as

825
00:50:35,600 --> 00:50:38,919
Speaker 1: well as the selects on Saturday. I know you would

826
00:50:38,920 --> 00:50:40,759
Speaker 1: be interested to find out that I saw a news

827
00:50:40,880 --> 00:50:43,560
Speaker 1: article the other day that states that an experiment was

828
00:50:43,640 --> 00:50:46,840
Speaker 1: ran earlier this year based on a paper from the

829
00:50:46,960 --> 00:50:51,839
Speaker 1: claimed the Wow signal was caused by hydrogen clouds from

830
00:50:51,920 --> 00:50:59,840
Speaker 1: comments which transisted, uh transisted, transited that area of this

831
00:51:00,000 --> 00:51:02,879
Speaker 1: guy back in nine seven. In January of this year,

832
00:51:02,880 --> 00:51:06,560
Speaker 1: those comments transited once again and it was determined they

833
00:51:06,560 --> 00:51:08,200
Speaker 1: were indeed the source of the signal. Of course, this

834
00:51:08,280 --> 00:51:11,120
Speaker 1: sparked quite a bit of controversy among those hoping that

835
00:51:11,160 --> 00:51:13,359
Speaker 1: this was a sign of alien life. But the last

836
00:51:13,400 --> 00:51:15,719
Speaker 1: it appears it wasn't. So I can't help but be

837
00:51:15,719 --> 00:51:18,400
Speaker 1: a little disappointed. Ever since learning of the wild signal,

838
00:51:18,440 --> 00:51:21,160
Speaker 1: I knew it was a long shot. Anyway, keep up

839
00:51:21,200 --> 00:51:22,959
Speaker 1: great work. I love to see you in Charleston, South

840
00:51:23,000 --> 00:51:28,480
Speaker 1: Carolina someday. I'm sure you'd love that city. And Sean Flanagan,

841
00:51:28,840 --> 00:51:32,800
Speaker 1: I do love Charleston. Yeah, Charleston is a top notche town. Yeah,

842
00:51:32,960 --> 00:51:36,560
Speaker 1: I don't know if that's has enough people for us

843
00:51:36,600 --> 00:51:40,480
Speaker 1: to go. But maybe I don't know. People might come

844
00:51:40,520 --> 00:51:42,600
Speaker 1: from around the southeast to that show. Who knows that

845
00:51:42,680 --> 00:51:45,200
Speaker 1: hecky went to Birmingham. Let's go to Charleston. Yeah, it's

846
00:51:45,239 --> 00:51:48,680
Speaker 1: I mean us playing there is a good enough reason

847
00:51:48,719 --> 00:51:51,120
Speaker 1: to get people to go to Charleston. Maybe Bill Murray

848
00:51:51,160 --> 00:51:54,120
Speaker 1: would come. Oh yeah, is he still there? I know

849
00:51:54,200 --> 00:51:57,279
Speaker 1: his family is. Yeah, he lives there. Okay, I mean

850
00:51:57,280 --> 00:51:58,640
Speaker 1: he's I think he's got more than one place, but

851
00:51:58,719 --> 00:52:01,719
Speaker 1: I think he Well, it's tell you what, Murray, if

852
00:52:01,719 --> 00:52:04,799
Speaker 1: you're listening, we'll list you for our show if you'll come.

853
00:52:05,800 --> 00:52:08,640
Speaker 1: He's just crazy enough to show up. Yeah. So that's

854
00:52:08,680 --> 00:52:11,080
Speaker 1: from Sean and uh, we had a lot of people

855
00:52:11,160 --> 00:52:14,200
Speaker 1: right in about the Wild Signal. So yeah, disappointing that

856
00:52:14,239 --> 00:52:19,040
Speaker 1: everybody bought into it, like, oh no, it's not Aliens,

857
00:52:19,080 --> 00:52:24,719
Speaker 1: it's this hydrogen cloud. Stupid comments. Well, if you want

858
00:52:24,719 --> 00:52:26,880
Speaker 1: to get in touch with us, you can tweet to

859
00:52:27,040 --> 00:52:29,839
Speaker 1: us or at s y s K podcast. You can

860
00:52:29,880 --> 00:52:32,200
Speaker 1: send us all an email to Stuff Podcast at how

861
00:52:32,280 --> 00:52:34,560
Speaker 1: Stuff Works dot com and has always joined us at

862
00:52:34,600 --> 00:52:36,959
Speaker 1: our home on the web. Stuff You Should Know dot

863
00:52:36,960 --> 00:52:41,840
Speaker 1: com Stuff You Should Know is a production of I

864
00:52:41,960 --> 00:52:45,239
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865
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