1 00:00:03,800 --> 00:00:06,680 Speaker 1: Welcome to Stuff to Blow your Mind from how Stuff 2 00:00:06,680 --> 00:00:14,360 Speaker 1: Works dot com. Hey, welcome to Stuff to Blow your Mind. 3 00:00:14,400 --> 00:00:17,000 Speaker 1: My name is Robert Lamb and I'm Julie Douglas. Julie, 4 00:00:17,000 --> 00:00:19,480 Speaker 1: do you like to throw like dinner parties, put together 5 00:00:19,560 --> 00:00:23,480 Speaker 1: like appetizers with things you do you call yourself a foodie. 6 00:00:24,120 --> 00:00:25,880 Speaker 1: I am a foodie. I don't do a lot of 7 00:00:25,920 --> 00:00:28,680 Speaker 1: dinner parties anymore, per se, but I do like to 8 00:00:29,080 --> 00:00:33,559 Speaker 1: whip up a nice bal slamaic onion and feta or 9 00:00:33,640 --> 00:00:37,760 Speaker 1: goat cheese pizza. You known, just on the fly rosemary 10 00:00:38,000 --> 00:00:40,680 Speaker 1: pizza is always so good, like goat cheese pizza with 11 00:00:40,720 --> 00:00:44,080 Speaker 1: like grapes and rosemary. I love that grapes. Sorry, I 12 00:00:44,120 --> 00:00:45,959 Speaker 1: know what I'm going to add now. So these these 13 00:00:46,000 --> 00:00:48,279 Speaker 1: are very you know, these are modern foods. These are 14 00:00:48,600 --> 00:00:50,600 Speaker 1: you know, we we pretty much have everything in the 15 00:00:50,600 --> 00:00:52,680 Speaker 1: world at our disposal. Yeah, I was about to say, 16 00:00:52,720 --> 00:00:55,480 Speaker 1: I I should um, I should point out that the 17 00:00:55,480 --> 00:00:58,520 Speaker 1: balslama onions I use are from a grocery store chain 18 00:00:58,760 --> 00:01:02,720 Speaker 1: that are frozen, which makes me being a foodie super 19 00:01:02,760 --> 00:01:05,920 Speaker 1: easy to your point. Well, but but even you know, 20 00:01:05,959 --> 00:01:07,920 Speaker 1: there even someone, even if you're not gonna even if 21 00:01:08,000 --> 00:01:09,920 Speaker 1: even if you can use raw materials, you know, there's 22 00:01:09,959 --> 00:01:12,840 Speaker 1: just so many at our disposal, so so modern cuisine 23 00:01:12,840 --> 00:01:16,040 Speaker 1: just encompasses everything. But have you ever attempted to cook 24 00:01:16,440 --> 00:01:20,039 Speaker 1: with ancient methods or to to prepare ancient recipes? Have 25 00:01:20,120 --> 00:01:23,920 Speaker 1: I churned my own butter? Have I created a little 26 00:01:23,959 --> 00:01:26,560 Speaker 1: hole in the ground in my backyard and and just 27 00:01:26,600 --> 00:01:29,200 Speaker 1: filled it full of hot coals and grow up some 28 00:01:29,280 --> 00:01:32,319 Speaker 1: stuff to pick in there? No? I haven't. Okay, well 29 00:01:32,400 --> 00:01:34,280 Speaker 1: I I don't think I think I have either. But 30 00:01:34,360 --> 00:01:39,160 Speaker 1: it's a It is a fascinating prospect, the idea of 31 00:01:39,200 --> 00:01:42,440 Speaker 1: inviting people over or just you know, just just preparing 32 00:01:42,480 --> 00:01:44,640 Speaker 1: this nice meal, setting the table, and then it's uh, 33 00:01:44,680 --> 00:01:48,080 Speaker 1: you know like nuts and bugs, nuts and bugs and 34 00:01:48,240 --> 00:01:50,360 Speaker 1: nuts and bugs, which could be very very I mean, 35 00:01:50,400 --> 00:01:53,200 Speaker 1: I'm not setting this up like, oh this is gross 36 00:01:53,240 --> 00:01:55,320 Speaker 1: and the goat cheese pizza is great. The oat cheese 37 00:01:55,320 --> 00:01:57,760 Speaker 1: pizza is great, but but bugs and nuts are good too. 38 00:01:57,800 --> 00:01:59,800 Speaker 1: I mean, are you saying this is the plus to 39 00:01:59,800 --> 00:02:03,120 Speaker 1: see an era dinner party? Yeah, it's like the Pleistocene 40 00:02:03,360 --> 00:02:06,840 Speaker 1: dinner party. We're kind of trying to imagine here. It 41 00:02:07,120 --> 00:02:10,360 Speaker 1: would would be a very different affair than than what 42 00:02:10,400 --> 00:02:13,160 Speaker 1: we're used to. But but but is we try and 43 00:02:13,240 --> 00:02:15,360 Speaker 1: understand what people ate in the past. It is kind 44 00:02:15,360 --> 00:02:18,000 Speaker 1: of challenging because that we don't always have the best 45 00:02:18,040 --> 00:02:21,119 Speaker 1: kept records of what people ate, especially when you get back, 46 00:02:21,200 --> 00:02:23,800 Speaker 1: you know, obviously into prehistoric times. It's called prehistoric because 47 00:02:23,800 --> 00:02:25,800 Speaker 1: there's not really in a recorded history. You have to 48 00:02:25,840 --> 00:02:28,360 Speaker 1: depend on fossil records. Uh, you know, looking at the 49 00:02:28,360 --> 00:02:31,600 Speaker 1: actual teeth of our our ancestors and seeing what they 50 00:02:31,600 --> 00:02:33,680 Speaker 1: were capable of eating. Yeah, and when we looked at 51 00:02:33,680 --> 00:02:36,440 Speaker 1: neander faults, we actually are need it or tall as 52 00:02:36,480 --> 00:02:40,480 Speaker 1: they are called. We actually found that meat really wasn't 53 00:02:40,520 --> 00:02:43,720 Speaker 1: as present in their diet as people thought. In fact, 54 00:02:43,760 --> 00:02:46,240 Speaker 1: there's a lot more vegetable matter and so on and 55 00:02:46,280 --> 00:02:48,640 Speaker 1: so forth, And that meat as a main source of 56 00:02:48,680 --> 00:02:51,480 Speaker 1: proteins sort of a myth because it's very obvious that 57 00:02:51,560 --> 00:02:54,760 Speaker 1: bones would subsist better than vegetable matter, right, Yeah, I 58 00:02:54,800 --> 00:02:57,320 Speaker 1: mean you have to keep in mind catching something to 59 00:02:57,440 --> 00:03:01,160 Speaker 1: eat is kind of a challenging affair. Like if you 60 00:03:01,160 --> 00:03:04,280 Speaker 1: had to go catch an animal and eat it right now, Um, 61 00:03:04,320 --> 00:03:07,440 Speaker 1: I mean not counting pets, not counting squirrels that are 62 00:03:07,480 --> 00:03:10,280 Speaker 1: so used to the presence of humans that you could 63 00:03:10,280 --> 00:03:12,480 Speaker 1: go and grab one with your hand. Um, you know, 64 00:03:12,520 --> 00:03:15,600 Speaker 1: in an in an actual prehistoric environment where everything is 65 00:03:15,639 --> 00:03:18,519 Speaker 1: fearful of everything else. It's it's a lot harder to 66 00:03:18,560 --> 00:03:20,840 Speaker 1: actually go out and catch that much meat, right, I 67 00:03:20,840 --> 00:03:22,440 Speaker 1: would be toast. I think most of us would be 68 00:03:22,440 --> 00:03:24,280 Speaker 1: toast if we had to go out and actually get 69 00:03:24,320 --> 00:03:27,840 Speaker 1: except for for Mark Zuckerberg of course. Yeah. But then 70 00:03:27,840 --> 00:03:29,880 Speaker 1: also speaking of toasting, I mean that's another thing too, 71 00:03:30,280 --> 00:03:32,919 Speaker 1: since since cooking, which we'll get to in a lot 72 00:03:32,960 --> 00:03:36,120 Speaker 1: in in in a few minutes, uh, is it can 73 00:03:36,160 --> 00:03:38,280 Speaker 1: be used as a means of preserving meat. That's the 74 00:03:38,280 --> 00:03:41,400 Speaker 1: thing too. It's like, say you're a prehistoric tribesman, you 75 00:03:41,480 --> 00:03:44,720 Speaker 1: bring down some sort of large animal, Well get eating 76 00:03:44,760 --> 00:03:47,600 Speaker 1: because you only have so much time before that that 77 00:03:47,720 --> 00:03:50,280 Speaker 1: meat is spoiled in a warm environment, right, and hopefully 78 00:03:50,320 --> 00:03:52,400 Speaker 1: you've got a salt flat nearby, right, so you can 79 00:03:52,440 --> 00:03:54,280 Speaker 1: at least preserve some of it if you know the 80 00:03:54,320 --> 00:03:56,240 Speaker 1: methods and the methods have been taught to you. If 81 00:03:56,320 --> 00:03:59,800 Speaker 1: if there's enough language at this point to communicate this, Yeah, 82 00:03:59,800 --> 00:04:01,400 Speaker 1: there is the what was the movie about the kid 83 00:04:01,440 --> 00:04:06,760 Speaker 1: who who goes up into the wilderness to survive. Oh uh, 84 00:04:06,920 --> 00:04:10,640 Speaker 1: this is John cracow Um book, right, if you based 85 00:04:10,640 --> 00:04:12,360 Speaker 1: off of that, I cannot remember. Into the woods or 86 00:04:12,400 --> 00:04:15,600 Speaker 1: sometimes yeah, into the wild wild, Like there's a scene 87 00:04:15,600 --> 00:04:18,400 Speaker 1: in that where he kills a large animal and he's 88 00:04:18,560 --> 00:04:20,360 Speaker 1: looking to try and you know, preserve the meat as 89 00:04:20,400 --> 00:04:22,520 Speaker 1: fast as possible, and it just ends up failing because 90 00:04:22,520 --> 00:04:26,200 Speaker 1: it's it's a huge undertaking, especially if you as a 91 00:04:26,240 --> 00:04:29,479 Speaker 1: people have not developed the technology to do it yet. Yeah, well, 92 00:04:29,520 --> 00:04:31,760 Speaker 1: and let's just try to let's do a quick timeline 93 00:04:31,760 --> 00:04:34,920 Speaker 1: if if, if, if people will allow us such an 94 00:04:34,920 --> 00:04:37,359 Speaker 1: indulgence of what we're looking at when we talk about 95 00:04:37,360 --> 00:04:42,000 Speaker 1: these kinds of foods um, before we became an agrarian culture. Um, 96 00:04:42,560 --> 00:04:47,279 Speaker 1: we're talking actually a much longer, like twenty plus years ago. 97 00:04:47,760 --> 00:04:53,520 Speaker 1: You're really looking at food sources such as very basic water, ice, salt. Again, 98 00:04:53,560 --> 00:04:58,200 Speaker 1: if you've got salt, bed, handy fish, mushrooms, eggs, right, 99 00:04:58,279 --> 00:05:00,200 Speaker 1: so you probably creep up to a little nest and 100 00:05:00,200 --> 00:05:04,120 Speaker 1: grab some eggs, easy pickings, easy pickings, um, some grains, 101 00:05:04,920 --> 00:05:08,440 Speaker 1: and of course insects really important. This is called into mafaji. Right. 102 00:05:08,440 --> 00:05:11,120 Speaker 1: When you eat insects, it's a great source of protein. Yeah, 103 00:05:11,120 --> 00:05:15,120 Speaker 1: because they're everywhere. They I mean they're they're just everywhere, 104 00:05:15,480 --> 00:05:18,600 Speaker 1: and and they're so easy to catch. Generally, you're not 105 00:05:18,640 --> 00:05:21,039 Speaker 1: gonna have to fight for your life to grab, you know, 106 00:05:21,080 --> 00:05:23,839 Speaker 1: a nice juicy grub to eat. You just gotta know 107 00:05:23,839 --> 00:05:26,120 Speaker 1: what to dick and right. And if you were in 108 00:05:26,160 --> 00:05:28,919 Speaker 1: the West, that probably sounds weird, but obviously in in 109 00:05:29,080 --> 00:05:32,359 Speaker 1: some Eastern cultures, this is you know, straight food for people. 110 00:05:32,680 --> 00:05:35,360 Speaker 1: It still exists. Yeah. Yeah, it's still traditional food in 111 00:05:35,640 --> 00:05:38,400 Speaker 1: many parts of Asia and Africa. And you know, you 112 00:05:38,440 --> 00:05:40,919 Speaker 1: can go on the streets of Bangkok and get the 113 00:05:41,040 --> 00:05:44,560 Speaker 1: fried insects and supposedly it's delicious. Yeah, I didn't get 114 00:05:44,600 --> 00:05:45,760 Speaker 1: to try it when I was there. There was all 115 00:05:45,800 --> 00:05:47,600 Speaker 1: sorts of street food, but we didn't actually get to 116 00:05:47,600 --> 00:05:51,120 Speaker 1: see the the insect because I was reason to go back. Yeah, 117 00:05:51,160 --> 00:05:53,919 Speaker 1: there's totally recently yea. Um. And then you've got the 118 00:05:54,000 --> 00:05:57,640 Speaker 1: sort of post agrarian fifteen thousand years ago or so, 119 00:05:58,600 --> 00:06:03,560 Speaker 1: you've got sheep, we cherries and almonds. Is afterward, domesticating animals. 120 00:06:04,040 --> 00:06:07,479 Speaker 1: We're grown we actually have early agriculture, so we're growing 121 00:06:07,560 --> 00:06:09,680 Speaker 1: up some plants we're gonna use. We've got animals that 122 00:06:09,720 --> 00:06:12,520 Speaker 1: we are controlling and they're not going anywhere, and we 123 00:06:12,560 --> 00:06:15,840 Speaker 1: can kill and eat them at our at our whim. Yeah. 124 00:06:15,920 --> 00:06:17,760 Speaker 1: But still we're talking about sheep here, We're not talking 125 00:06:17,760 --> 00:06:20,120 Speaker 1: about cows or pigs or anything else. And I mean 126 00:06:20,120 --> 00:06:23,240 Speaker 1: it's still very limited. And then cheap for the first 127 00:06:23,520 --> 00:06:25,840 Speaker 1: to get pulled in right there they are, Yeah, you're 128 00:06:25,880 --> 00:06:29,520 Speaker 1: kind of dumb, sorry guys. But then all seven thousand 129 00:06:29,520 --> 00:06:33,040 Speaker 1: BC beer and wine, oh yes, yea fermentation of fruit 130 00:06:33,120 --> 00:06:35,760 Speaker 1: and hops. And then you start to see cattle domestication 131 00:06:36,440 --> 00:06:39,200 Speaker 1: um in a in a very real way. And then 132 00:06:39,200 --> 00:06:42,880 Speaker 1: in six thousand BC you've got maze tortillas, honey chickpeas, 133 00:06:43,279 --> 00:06:48,920 Speaker 1: five thousand BC milk yogurt, popcorn, which just you know 134 00:06:49,720 --> 00:06:53,280 Speaker 1: that was the big that was the big invention that year. Yeah, yeah, 135 00:06:53,320 --> 00:06:55,039 Speaker 1: and they have little carts out there and they had 136 00:06:55,080 --> 00:06:58,000 Speaker 1: a little red and white striped buckets. Yeah yep. Um. 137 00:06:58,080 --> 00:07:00,400 Speaker 1: And then and then look at this, because this is interesting. 138 00:07:00,480 --> 00:07:04,080 Speaker 1: So you've got popcorn thirty s dred BC, three thousand BC, 139 00:07:04,160 --> 00:07:06,960 Speaker 1: spices starting to be used, and then five hundred BC 140 00:07:07,240 --> 00:07:11,840 Speaker 1: skip forward sausage. And then this is interesting. Obviously this 141 00:07:11,920 --> 00:07:14,119 Speaker 1: is a highly selected list. There's a ton of stuff 142 00:07:14,160 --> 00:07:15,600 Speaker 1: that we could go on forever and it would be 143 00:07:15,600 --> 00:07:18,680 Speaker 1: like reading the telephone book and would be highly unpleasant. 144 00:07:19,040 --> 00:07:21,040 Speaker 1: But um, the reason I wanted to point some of 145 00:07:21,080 --> 00:07:23,680 Speaker 1: these out is because as you go, uh, as you 146 00:07:23,800 --> 00:07:25,640 Speaker 1: as you come more towards the present, you see more 147 00:07:25,680 --> 00:07:28,880 Speaker 1: and more processing of food. So ninth century coffee and 148 00:07:28,920 --> 00:07:31,800 Speaker 1: cod because they go so well together, eleventh century corn 149 00:07:31,840 --> 00:07:36,600 Speaker 1: beef insider, fifteenth century jellies, jams and preserves, and then 150 00:07:36,640 --> 00:07:40,960 Speaker 1: seventeen sixty nine tofuon in America eighteen twenty four, A 151 00:07:41,080 --> 00:07:44,240 Speaker 1: one steak, sauce, eighteen seventy nine sacharin, and then we've 152 00:07:44,280 --> 00:07:49,480 Speaker 1: got Crisco in nineteen eleven, vegam nine ninety seven the 153 00:07:49,920 --> 00:07:55,760 Speaker 1: healthy element of processed foods uh spam. Yeah, So what 154 00:07:55,800 --> 00:07:57,320 Speaker 1: do we see? I mean, what we're seeing here is 155 00:07:57,360 --> 00:08:01,480 Speaker 1: just our ability to manipulate food more more century to 156 00:08:01,520 --> 00:08:03,680 Speaker 1: the point where it becomes increasingly more like this sci 157 00:08:03,720 --> 00:08:06,320 Speaker 1: Fi idea of like enjoy some food cubes, you know, 158 00:08:06,360 --> 00:08:08,640 Speaker 1: where it just comes out and it doesn't even look 159 00:08:08,680 --> 00:08:13,000 Speaker 1: at anything like uh, like a creature or a plant, 160 00:08:13,040 --> 00:08:16,200 Speaker 1: and maybe never was a creature. No, no, But I 161 00:08:16,200 --> 00:08:18,600 Speaker 1: think it's important to sort of talk about this just 162 00:08:18,720 --> 00:08:21,200 Speaker 1: in the context of me, how do we get from 163 00:08:21,240 --> 00:08:25,080 Speaker 1: you know, spearing insects and uh, trying to figure out 164 00:08:25,080 --> 00:08:27,720 Speaker 1: whether or not a tuber was edible or inedible to 165 00:08:27,720 --> 00:08:29,880 Speaker 1: to getting to this spam. Yeah, because there's a basic 166 00:08:29,920 --> 00:08:32,160 Speaker 1: like one like picture yourself in the woods like I 167 00:08:32,200 --> 00:08:34,280 Speaker 1: was doing. I've been doing this a little recently as 168 00:08:34,320 --> 00:08:36,880 Speaker 1: we've been looking to these food topics, and I guess 169 00:08:36,880 --> 00:08:39,000 Speaker 1: maybe I've been outside a little more in the last year. 170 00:08:39,640 --> 00:08:42,600 Speaker 1: Um uh and uh. And you know, like looking around 171 00:08:42,600 --> 00:08:46,240 Speaker 1: in a wilderness situation, especially here in Georgia, you look 172 00:08:46,280 --> 00:08:48,640 Speaker 1: around and you're like, wow, what if I just suddenly 173 00:08:48,640 --> 00:08:50,280 Speaker 1: had to survive right now? Just I you know, I 174 00:08:50,360 --> 00:08:52,000 Speaker 1: just had a forage to see what I could. You know, 175 00:08:52,040 --> 00:08:54,640 Speaker 1: I would I would be dead, you know before the 176 00:08:54,760 --> 00:08:57,440 Speaker 1: end of the day probably well, but you know, as 177 00:08:57,480 --> 00:08:59,520 Speaker 1: a as a wanderer. And and that's the thing too. 178 00:09:00,000 --> 00:09:03,520 Speaker 1: As humans spread throughout um, through throughout the world and 179 00:09:03,520 --> 00:09:06,280 Speaker 1: and and found new homes, they had to be able 180 00:09:06,320 --> 00:09:08,960 Speaker 1: to find these things, and some some areas were more 181 00:09:09,000 --> 00:09:12,360 Speaker 1: conducive to it than others. But basically early humans, you know, 182 00:09:12,360 --> 00:09:14,840 Speaker 1: you're looking around, You're looking for berries, you're looking for nuts, 183 00:09:15,320 --> 00:09:19,040 Speaker 1: you're looking for fungus, you're looking for water sources, and 184 00:09:19,320 --> 00:09:22,079 Speaker 1: the thing is that all of these can be poisoned 185 00:09:22,320 --> 00:09:25,640 Speaker 1: if you don't know what you're looking for. Some berries, 186 00:09:25,679 --> 00:09:28,439 Speaker 1: they maybe ones really red and it's really good to eat. 187 00:09:28,480 --> 00:09:31,000 Speaker 1: The other's red and will kill you, know, heartbeat, Uh. 188 00:09:31,400 --> 00:09:34,040 Speaker 1: Fungus is obviously, some are gonna be delicious, some are 189 00:09:34,040 --> 00:09:35,679 Speaker 1: gonna make you see the devil, and some are going 190 00:09:35,720 --> 00:09:38,560 Speaker 1: to kill you. Dead water sources, some are gonna be 191 00:09:38,559 --> 00:09:41,920 Speaker 1: clean and wonderful, some are going to clean you out. Well, 192 00:09:42,000 --> 00:09:44,480 Speaker 1: this is what when it becomes really important, this whole 193 00:09:44,520 --> 00:09:47,920 Speaker 1: trial and error process and really communicating, you know, among 194 00:09:48,240 --> 00:09:51,000 Speaker 1: your tribe or or whatever. The situation is, like, hey, 195 00:09:51,120 --> 00:09:54,680 Speaker 1: do not pick this type of mushroom. Bad things happen. 196 00:09:54,800 --> 00:09:57,240 Speaker 1: It's happened to me. I survived it, or someone didn't 197 00:09:57,240 --> 00:10:00,480 Speaker 1: survive it. So you know, we take only man, it's 198 00:10:00,480 --> 00:10:03,720 Speaker 1: like you have to give me those measures, right, yeah, yeah, exactly, Yeah, 199 00:10:03,800 --> 00:10:05,640 Speaker 1: just save this for me. But so how do you 200 00:10:05,679 --> 00:10:08,200 Speaker 1: how do you do trial and error when you're dealing 201 00:10:08,240 --> 00:10:11,600 Speaker 1: with potentially lethal consequences? I mean especially it's like to say, 202 00:10:11,600 --> 00:10:13,559 Speaker 1: even if it's just a thing where you get dysenterry. 203 00:10:14,000 --> 00:10:16,920 Speaker 1: Like today, dysenterry is is a lot more treatable, you know, 204 00:10:17,000 --> 00:10:21,520 Speaker 1: especially in the more modern Western civilizations. But but back then, 205 00:10:21,559 --> 00:10:24,360 Speaker 1: it's like dysentery could be uh mean, until very recently, 206 00:10:24,400 --> 00:10:26,640 Speaker 1: dysentery was a death sentence in many places, and it 207 00:10:27,200 --> 00:10:29,360 Speaker 1: is in many places. Yeah, well, I mean in terms 208 00:10:29,480 --> 00:10:31,360 Speaker 1: of whether or not something might be poisonous. I mean, 209 00:10:31,360 --> 00:10:33,000 Speaker 1: they're gonna be some clues right off the bat. You know, 210 00:10:33,040 --> 00:10:34,400 Speaker 1: if you if you bring it up to your lips 211 00:10:34,440 --> 00:10:36,319 Speaker 1: as it began to sting, if you put in your mouth, 212 00:10:36,440 --> 00:10:38,760 Speaker 1: does your you know, do you go into antiploxic shock, 213 00:10:40,440 --> 00:10:43,360 Speaker 1: These sort of things that might be able to sort 214 00:10:43,400 --> 00:10:45,600 Speaker 1: of head you off from death before you know you 215 00:10:45,679 --> 00:10:48,360 Speaker 1: actually get there by consuming it. So there are some 216 00:10:48,400 --> 00:10:51,080 Speaker 1: clues that it would give you. But again the trying 217 00:10:51,120 --> 00:10:56,240 Speaker 1: to um orally tell this information is really important. And 218 00:10:56,280 --> 00:11:00,560 Speaker 1: then later as an agree in society with domestication dogs, 219 00:11:00,800 --> 00:11:03,199 Speaker 1: it becomes a lot easier. Oh, because dogs of course 220 00:11:03,200 --> 00:11:05,640 Speaker 1: will eat anything. You will eat anything you throw them 221 00:11:05,640 --> 00:11:07,680 Speaker 1: that say, hey, check that out. Maybe you have twenty 222 00:11:07,720 --> 00:11:10,480 Speaker 1: dogs and you have one to spare. Um It's it's 223 00:11:10,480 --> 00:11:12,480 Speaker 1: an easy way to figure out whether or not something 224 00:11:12,640 --> 00:11:16,520 Speaker 1: is is edible or inedible? Yeah, or well it's like 225 00:11:16,559 --> 00:11:18,439 Speaker 1: a dog could eat it and not die, so it 226 00:11:18,520 --> 00:11:20,760 Speaker 1: must be good for dinner. That's that's that's setting the 227 00:11:20,800 --> 00:11:23,200 Speaker 1: bar kind of low, I think, but you know, it's 228 00:11:23,240 --> 00:11:26,640 Speaker 1: better than nothing. And and of course, uh, people end 229 00:11:26,679 --> 00:11:29,280 Speaker 1: up developing all these different myths and stories. You end 230 00:11:29,360 --> 00:11:32,800 Speaker 1: up with this oral history to share with with your people. 231 00:11:33,000 --> 00:11:34,520 Speaker 1: That lets you just you know, kind of like a 232 00:11:34,520 --> 00:11:36,880 Speaker 1: memorization sheet of what you can eat and what you 233 00:11:36,960 --> 00:11:41,520 Speaker 1: can't um. But not unlike the memory palace. That's thinking 234 00:11:42,200 --> 00:11:44,360 Speaker 1: instead of just trying to remember, right, this red berry 235 00:11:44,400 --> 00:11:46,800 Speaker 1: will kill you and this one is pretty delicious. You 236 00:11:46,920 --> 00:11:49,200 Speaker 1: create a story about it, and then it's it will 237 00:11:49,280 --> 00:11:51,600 Speaker 1: sink in a lot more. That's right. And I mean, 238 00:11:51,640 --> 00:11:53,640 Speaker 1: how do we teach our kids right now? You know, 239 00:11:53,720 --> 00:11:56,640 Speaker 1: to avoid things? We we give them scary like you 240 00:11:56,679 --> 00:12:00,200 Speaker 1: know Grimm's fairy tales, you know, watch out for the witch. Um. 241 00:12:00,240 --> 00:12:02,760 Speaker 1: I mean, you know, it's it's all a little bit, 242 00:12:03,280 --> 00:12:07,680 Speaker 1: you know, in the same manner, I suppose, But there 243 00:12:07,679 --> 00:12:10,560 Speaker 1: you go. I mean, you are foraging, You're you're giving 244 00:12:10,559 --> 00:12:13,280 Speaker 1: your food scraps to the dogs, and then on top 245 00:12:13,320 --> 00:12:15,120 Speaker 1: of that, you're probably giving them something new that you're 246 00:12:15,120 --> 00:12:17,880 Speaker 1: interested in finding out whether or not you want to eat. Um. 247 00:12:18,240 --> 00:12:20,960 Speaker 1: And all of this starts to evolve into, you know, 248 00:12:21,040 --> 00:12:25,760 Speaker 1: this tide of food that becomes available to us and 249 00:12:25,920 --> 00:12:29,120 Speaker 1: that we cultivate. But the big big thing here obviously 250 00:12:29,360 --> 00:12:33,760 Speaker 1: is fire. Yeah, and it's it's really difficult to to 251 00:12:34,360 --> 00:12:37,960 Speaker 1: figure out when we first began using fire deliberately. You 252 00:12:37,960 --> 00:12:40,600 Speaker 1: look at some of these estimates and US and you 253 00:12:40,600 --> 00:12:44,520 Speaker 1: can some people say like Asia, other estimates are in 254 00:12:44,559 --> 00:12:48,920 Speaker 1: Africa even even further in the past. Um, And it 255 00:12:49,000 --> 00:12:50,439 Speaker 1: just kind of depends on which one you go with. 256 00:12:50,520 --> 00:12:52,320 Speaker 1: And uh, you know, it's it's hard to figure out 257 00:12:52,360 --> 00:12:55,440 Speaker 1: exactly when then, you know, because obviously you're keeping a fire. Um, 258 00:12:55,760 --> 00:12:58,040 Speaker 1: you might use the fire too, obviously to keep warm 259 00:12:58,320 --> 00:13:02,000 Speaker 1: to scare away animals. Um. Eventually the craft tools. But 260 00:13:02,000 --> 00:13:04,320 Speaker 1: at what point do you discover, Hey, if I take 261 00:13:04,360 --> 00:13:07,599 Speaker 1: this piece of meat and uh accidentally drop it in 262 00:13:07,640 --> 00:13:09,880 Speaker 1: the fire, then when it comes back out, it has 263 00:13:09,920 --> 00:13:12,719 Speaker 1: a different taste, it has a different consistency, right. Or 264 00:13:12,760 --> 00:13:16,520 Speaker 1: if I take this potato which was inedible, and I 265 00:13:16,559 --> 00:13:18,319 Speaker 1: cook it, then all of a sudden, I have something 266 00:13:18,360 --> 00:13:21,920 Speaker 1: that's really nutritious. Uh, that I can now eat. So, 267 00:13:22,040 --> 00:13:24,040 Speaker 1: I mean, because that's the thing about fire, It doesn't 268 00:13:24,080 --> 00:13:26,839 Speaker 1: just I mean it has several the way it changes 269 00:13:26,880 --> 00:13:29,400 Speaker 1: the property of food. Uh, it does so in several 270 00:13:29,440 --> 00:13:33,760 Speaker 1: different ways. I mean obviously, Um, if you cook meat thoroughly, 271 00:13:34,200 --> 00:13:36,560 Speaker 1: you don't have to worry as much about like parasites, 272 00:13:37,679 --> 00:13:38,920 Speaker 1: that's just just a small thing. You don't have to 273 00:13:38,920 --> 00:13:42,120 Speaker 1: worry about getting sick as much from it. Um, then 274 00:13:42,120 --> 00:13:45,960 Speaker 1: the taste is going to be in many ways better. 275 00:13:46,559 --> 00:13:48,840 Speaker 1: And then also you're gonna be able to digest it easier. 276 00:13:49,160 --> 00:13:51,920 Speaker 1: It's gonna that's a huge part of that. I believe 277 00:13:52,600 --> 00:13:56,160 Speaker 1: that the digestion part. Because we're talking about this, um 278 00:13:56,200 --> 00:13:58,199 Speaker 1: a little bit that you know, back in the day, 279 00:13:58,240 --> 00:14:00,720 Speaker 1: obviously there was no plumbing. So you would not want 280 00:14:00,720 --> 00:14:03,200 Speaker 1: to put yourself at risk for just fooling around with 281 00:14:03,280 --> 00:14:05,800 Speaker 1: a certain food to see whether or not you could 282 00:14:05,840 --> 00:14:08,440 Speaker 1: eat it, because you know, who wants to be doubled 283 00:14:08,480 --> 00:14:12,120 Speaker 1: over in a cave with diarrhea? Right? Yeah, I mean 284 00:14:12,200 --> 00:14:14,480 Speaker 1: you will be shunned. Yeah, and there are not that 285 00:14:14,520 --> 00:14:16,800 Speaker 1: many caves. Why aren't you doing it in the cave? Yeah? 286 00:14:16,960 --> 00:14:22,800 Speaker 1: Go outside? I know it's snowing, but um, it's uh, yeah, 287 00:14:22,880 --> 00:14:25,280 Speaker 1: I mean it's uh, it's it's like if we suddenly 288 00:14:25,320 --> 00:14:27,520 Speaker 1: had a magic sauce that you could pour over rocks 289 00:14:27,560 --> 00:14:29,400 Speaker 1: and make them edible. You know. It's kind of like 290 00:14:29,440 --> 00:14:31,200 Speaker 1: that's the thing. It's like being able to cook things 291 00:14:31,240 --> 00:14:34,000 Speaker 1: suddenly makes things that you could not eat before edible. 292 00:14:34,040 --> 00:14:38,560 Speaker 1: It it opens up the the culinary world world a 293 00:14:38,640 --> 00:14:42,960 Speaker 1: little larger, and in that way ensures your survival a 294 00:14:43,000 --> 00:14:45,560 Speaker 1: little more. Yeah, and yeah, there is no question that 295 00:14:45,600 --> 00:14:47,560 Speaker 1: this gave us the upper hand as a species. And 296 00:14:47,560 --> 00:14:49,360 Speaker 1: that's the important thing to realize to about earlier. I mean, 297 00:14:49,520 --> 00:14:54,000 Speaker 1: these early societies, even monestor, that food is survival, you know. 298 00:14:54,080 --> 00:14:56,640 Speaker 1: I mean as much as you know, especially in privileged 299 00:14:56,840 --> 00:14:59,320 Speaker 1: portions of the world, we get wrapped up in food 300 00:14:59,360 --> 00:15:02,640 Speaker 1: as enjoying and food as this recreation and this thing 301 00:15:02,720 --> 00:15:05,560 Speaker 1: that we love. But it's survival, I mean, obviously. And 302 00:15:05,600 --> 00:15:08,920 Speaker 1: that's an outrageous overstatement of the obvious. But like most 303 00:15:08,960 --> 00:15:11,440 Speaker 1: outrageous overstatements of the obvious, we do so because you 304 00:15:11,480 --> 00:15:14,240 Speaker 1: really have to drive from a point that we often overlook. 305 00:15:14,280 --> 00:15:16,840 Speaker 1: You know, this, This was the key to so many 306 00:15:16,880 --> 00:15:20,240 Speaker 1: of the roots of modern cuisine was that we had 307 00:15:20,240 --> 00:15:22,680 Speaker 1: to figure out ways to survive. We had to figure 308 00:15:22,680 --> 00:15:24,960 Speaker 1: out ways to eat things that we couldn't eat previously 309 00:15:25,440 --> 00:15:28,240 Speaker 1: and eat things tomorrow that we would otherwise have to 310 00:15:28,280 --> 00:15:31,520 Speaker 1: eat to eat all of it today. Well yeah, even 311 00:15:31,560 --> 00:15:35,240 Speaker 1: until the Industrial Revolution, it was pretty much uh, touching 312 00:15:35,280 --> 00:15:37,280 Speaker 1: go when it turned when it came to getting the 313 00:15:37,400 --> 00:15:40,960 Speaker 1: right amount of food and protein and surviving right little kids. 314 00:15:41,120 --> 00:15:44,760 Speaker 1: You know, babies often would perish because they didn't have 315 00:15:44,840 --> 00:15:46,800 Speaker 1: enough food or their parents didn't have enough food, or 316 00:15:47,240 --> 00:15:51,120 Speaker 1: obviously disease um was pretty rampant as well. So anyway, 317 00:15:51,200 --> 00:15:54,360 Speaker 1: until we stabilize enough for society, we really didn't take 318 00:15:54,400 --> 00:15:57,680 Speaker 1: it um as we do today. Is like, Okay, I'm 319 00:15:57,680 --> 00:16:00,120 Speaker 1: just gonna sit down and have myself a meal here, 320 00:16:00,160 --> 00:16:02,160 Speaker 1: whether or not it's in a restaurant, or I just 321 00:16:02,200 --> 00:16:03,920 Speaker 1: pull something out of my freezer and it happens to 322 00:16:03,960 --> 00:16:07,640 Speaker 1: be bossonic onions, which are delicious. So you have preservation 323 00:16:08,080 --> 00:16:10,120 Speaker 1: um of food. This is this is key. Well, we 324 00:16:10,200 --> 00:16:12,360 Speaker 1: we've alluded to this earlier, like if you if you 325 00:16:12,520 --> 00:16:14,920 Speaker 1: heat a meat, if you if you cook it right, 326 00:16:15,280 --> 00:16:18,200 Speaker 1: it can last longer. Right. The classic example of this 327 00:16:18,240 --> 00:16:20,560 Speaker 1: is beef jerky. Uh. You know, some people may just 328 00:16:21,040 --> 00:16:23,120 Speaker 1: you know, just think, oh, beef jerkey is delicious because 329 00:16:23,120 --> 00:16:25,040 Speaker 1: I can buy it a a truck truck stop and eat 330 00:16:25,040 --> 00:16:28,200 Speaker 1: it while I'm driving, you know. And and uh, you know, 331 00:16:28,240 --> 00:16:30,280 Speaker 1: and beef turkey can be really good if if you're 332 00:16:30,280 --> 00:16:32,480 Speaker 1: into that sort of thing. But it's an example of 333 00:16:32,600 --> 00:16:36,640 Speaker 1: meat that's preserved. I mean it's like, yeah, it's dried out, 334 00:16:36,720 --> 00:16:38,840 Speaker 1: it can last longer. It's not gonna rot and make 335 00:16:38,880 --> 00:16:42,920 Speaker 1: you sick. Um. And we see uh, several different food 336 00:16:42,960 --> 00:16:47,600 Speaker 1: preservation techniques that were essential early on, because especially when 337 00:16:47,640 --> 00:16:50,560 Speaker 1: you're dealing with harsh winters, you've got to I mean 338 00:16:50,600 --> 00:16:52,600 Speaker 1: it's it's like the weather grasshopper in the ant, right, 339 00:16:52,760 --> 00:16:55,160 Speaker 1: the the ant stores is food away and is therefore 340 00:16:55,160 --> 00:16:57,920 Speaker 1: able to survive. The winner the grasshopper doesn't and dies 341 00:16:58,040 --> 00:17:00,440 Speaker 1: during the winter. So we had a learned to be 342 00:17:00,480 --> 00:17:04,720 Speaker 1: ants pretty early on, which is taking something delicious now 343 00:17:05,160 --> 00:17:08,000 Speaker 1: and save it for the winter, even if it's going 344 00:17:08,080 --> 00:17:10,679 Speaker 1: to be a little disgusting come winter. Oh yeah, you 345 00:17:10,720 --> 00:17:14,080 Speaker 1: have a really good example of that bag of disgusting nous. Yes, 346 00:17:14,200 --> 00:17:16,280 Speaker 1: I mean to me, not to this culture. Yeah, we 347 00:17:16,359 --> 00:17:18,520 Speaker 1: kind of. Some of these are basically their survival foods. 348 00:17:18,560 --> 00:17:20,560 Speaker 1: There are things that and you see a lot of 349 00:17:20,600 --> 00:17:24,280 Speaker 1: these in UM in more extreme environments such as UM 350 00:17:24,760 --> 00:17:27,200 Speaker 1: such as Greenland, where we have this thing called Kiddiak, 351 00:17:28,240 --> 00:17:34,640 Speaker 1: which we're gonna get to right after this quick break. 352 00:17:36,320 --> 00:17:39,840 Speaker 1: This presentation is brought to you by Intel sponsors of tomorrow. 353 00:17:44,240 --> 00:17:47,720 Speaker 1: All right, kak laid on me? Yeah, okay, so halves 354 00:17:47,760 --> 00:17:51,960 Speaker 1: in Greenland. All right, So every year these little birds, 355 00:17:52,400 --> 00:17:56,560 Speaker 1: baby birds, cute, very cute little guys. Uh. You know, 356 00:17:56,600 --> 00:17:58,640 Speaker 1: they're they're all out, They're all just swarming all over 357 00:17:58,680 --> 00:18:01,560 Speaker 1: the place. This is a great time to eat little 358 00:18:01,600 --> 00:18:04,200 Speaker 1: birds because they're everywhere, right, and they have this great 359 00:18:04,200 --> 00:18:05,919 Speaker 1: way of catching them. They developed this it's like this 360 00:18:05,960 --> 00:18:08,760 Speaker 1: big sort of slingshot net, like like a picture of 361 00:18:08,800 --> 00:18:10,720 Speaker 1: like a giant butterfly net. And I was thinking, like 362 00:18:10,800 --> 00:18:14,200 Speaker 1: Dr Susie and net. It's very Sousian and they sling 363 00:18:14,280 --> 00:18:17,280 Speaker 1: that thing around. And if you've there's a the Discovery 364 00:18:17,280 --> 00:18:20,560 Speaker 1: BBC co production Human Planet has some excellent footage of 365 00:18:20,600 --> 00:18:23,919 Speaker 1: this in their episode about the Arctic. But they sling 366 00:18:23,960 --> 00:18:26,800 Speaker 1: this this net around and they catch these birds and 367 00:18:26,840 --> 00:18:28,520 Speaker 1: like in a day, they'll just catch hundreds of these 368 00:18:28,520 --> 00:18:31,439 Speaker 1: things and they'll they'll catch them and they'll snap their 369 00:18:31,440 --> 00:18:33,760 Speaker 1: little necks, put them in a bag, and then they'll 370 00:18:33,760 --> 00:18:35,879 Speaker 1: take them back back home. Now what are they doing 371 00:18:35,920 --> 00:18:37,600 Speaker 1: when they get home? Do they fry them up? No? 372 00:18:38,400 --> 00:18:40,640 Speaker 1: Because this is not food for now. This is because 373 00:18:40,680 --> 00:18:43,840 Speaker 1: now is a great what are you gonna yeah, yeah, yeah, 374 00:18:43,880 --> 00:18:45,920 Speaker 1: you can't eat them. You can't eat them all now, 375 00:18:46,000 --> 00:18:50,240 Speaker 1: it's impossible and you are worrying about surviving later. But 376 00:18:50,320 --> 00:18:53,320 Speaker 1: you also can't just uh pile them in you know, 377 00:18:53,359 --> 00:18:55,000 Speaker 1: a corner of your house, so they're gonna rot other 378 00:18:55,000 --> 00:18:56,960 Speaker 1: things they're getta eat there. They're not gonna be food 379 00:18:57,040 --> 00:19:00,040 Speaker 1: come winter. So they actually take a page for on 380 00:19:00,200 --> 00:19:03,520 Speaker 1: the the book of the Arctic Fox, which will we're 381 00:19:03,600 --> 00:19:05,439 Speaker 1: up pretty much all foxes will do this. This is 382 00:19:05,480 --> 00:19:07,160 Speaker 1: why they you know, they talk about like a fox 383 00:19:07,160 --> 00:19:08,920 Speaker 1: getting into a inhouse, so will just kill all the 384 00:19:09,000 --> 00:19:12,360 Speaker 1: chickens because the fox's ways to like, well, there's all 385 00:19:12,359 --> 00:19:14,240 Speaker 1: this food now, I'm gonna kill it all and I'm 386 00:19:14,240 --> 00:19:16,360 Speaker 1: gonna bury it. I'm gonna hide it and then I'll 387 00:19:16,359 --> 00:19:18,520 Speaker 1: come back and eat it when it's nice and nasty 388 00:19:18,600 --> 00:19:20,800 Speaker 1: later on during the winter. So it's the same principle 389 00:19:21,200 --> 00:19:24,280 Speaker 1: um they but but instead of just bearing it under 390 00:19:24,280 --> 00:19:27,000 Speaker 1: a rock. They take the birds and they stuff them 391 00:19:27,200 --> 00:19:30,119 Speaker 1: again by the hundreds into a big seal skin and 392 00:19:30,160 --> 00:19:33,640 Speaker 1: then they they and then they seal it no pun intended, 393 00:19:33,880 --> 00:19:35,880 Speaker 1: and then they jump on it get all the air 394 00:19:35,920 --> 00:19:39,280 Speaker 1: out of it. They literally are jumping on this right 395 00:19:39,320 --> 00:19:41,919 Speaker 1: after and they've sown the top right yeah, and uh, 396 00:19:41,960 --> 00:19:43,920 Speaker 1: and they put I think it's like like seal fat 397 00:19:43,960 --> 00:19:47,280 Speaker 1: on it to help keep the seal, keep it sealed 398 00:19:47,600 --> 00:19:49,920 Speaker 1: and to keep flies away from it. Then they put 399 00:19:49,920 --> 00:19:51,879 Speaker 1: some big rocks over it to keep anything from digging 400 00:19:51,880 --> 00:19:53,359 Speaker 1: it up and and to get the rest of the 401 00:19:53,359 --> 00:19:55,040 Speaker 1: air out of it. And then they leave it for months. 402 00:19:55,840 --> 00:19:58,640 Speaker 1: And then when they come back to it once food 403 00:19:58,680 --> 00:20:00,320 Speaker 1: is a little more scarce and they need to start 404 00:20:00,320 --> 00:20:03,560 Speaker 1: getting into the survival food. Uh. All these little birds 405 00:20:03,560 --> 00:20:07,600 Speaker 1: a fermented all right. Yeah, so it's they say that 406 00:20:07,720 --> 00:20:11,200 Speaker 1: the aromas like uh, like a really pungent cheese. Yeah, 407 00:20:11,280 --> 00:20:17,439 Speaker 1: And it was it Richard Attinborough who like, huh okay, 408 00:20:17,840 --> 00:20:22,160 Speaker 1: totally different voices. Um, but I think I remember saying 409 00:20:22,200 --> 00:20:25,920 Speaker 1: that it's ready when when it stings the nostrils, which 410 00:20:25,920 --> 00:20:27,960 Speaker 1: I thought, well, wow, that that is something I want 411 00:20:27,960 --> 00:20:30,159 Speaker 1: to eat right there. Yeah, when when I was watching 412 00:20:30,200 --> 00:20:31,800 Speaker 1: this episode with my wife for the first time. We 413 00:20:31,800 --> 00:20:33,920 Speaker 1: were like, oh my goodness, there, you know, watching them 414 00:20:33,920 --> 00:20:35,840 Speaker 1: get these happen, We're like, please cook those birds, Please 415 00:20:35,880 --> 00:20:38,159 Speaker 1: cook those birds. And they don't. They eat it. They 416 00:20:38,200 --> 00:20:39,720 Speaker 1: just tear into them. And it's and it's a delicacy. 417 00:20:40,040 --> 00:20:41,879 Speaker 1: And I don't want to I don't really want to 418 00:20:41,880 --> 00:20:43,960 Speaker 1: focus too much. I'm like, oh, this is gross food, 419 00:20:44,000 --> 00:20:47,280 Speaker 1: because this this is what's gross to someone else's is 420 00:20:47,280 --> 00:20:49,680 Speaker 1: great to someone Yeah, and it's a delicacy to these two, 421 00:20:49,680 --> 00:20:51,520 Speaker 1: to these guys and uh, and it could easily be 422 00:20:51,560 --> 00:20:53,960 Speaker 1: a delicacy to us if we had developed a taste 423 00:20:53,960 --> 00:20:57,399 Speaker 1: for it. Um. So that being said, I do I 424 00:20:57,720 --> 00:21:00,800 Speaker 1: find it really interesting because I love a survival food 425 00:21:00,840 --> 00:21:03,400 Speaker 1: aspect of it, but I'm also really intrigued by its 426 00:21:03,560 --> 00:21:06,840 Speaker 1: kind of grossness and uh and what it really tells 427 00:21:06,880 --> 00:21:09,560 Speaker 1: us about food preservation, about how important it is. There 428 00:21:09,560 --> 00:21:13,720 Speaker 1: are a few other really cool examples of survival food 429 00:21:14,040 --> 00:21:18,480 Speaker 1: from U believe, Iceland and uh. Uh. Guy I know 430 00:21:19,520 --> 00:21:22,199 Speaker 1: by the name of Andy works for a gaming company 431 00:21:22,200 --> 00:21:25,320 Speaker 1: that's headquartered in Iceland, and he had had a chance 432 00:21:25,359 --> 00:21:27,080 Speaker 1: to try several the so I asked him, I shot 433 00:21:27,119 --> 00:21:28,800 Speaker 1: him and he almost like, hey, what was the what 434 00:21:28,960 --> 00:21:31,679 Speaker 1: was some of the more interesting survival foods? Uh, that 435 00:21:31,760 --> 00:21:33,720 Speaker 1: you've got to try because in Iceland now you don't 436 00:21:33,760 --> 00:21:35,760 Speaker 1: need to eat these things, but they're part of the 437 00:21:35,800 --> 00:21:39,000 Speaker 1: culture and they're they're they're they're something you kind of celebrate. 438 00:21:39,440 --> 00:21:43,280 Speaker 1: He said that there is a there is a shark 439 00:21:43,320 --> 00:21:46,800 Speaker 1: called the it's a p shark and it's uh, it's 440 00:21:46,840 --> 00:21:49,120 Speaker 1: fer minute. It's called a hack ral, So it's kind 441 00:21:49,119 --> 00:21:51,320 Speaker 1: of like the same, you know, the same principle. Uh, 442 00:21:51,400 --> 00:21:53,120 Speaker 1: but it's uh, it's he said, it's not that bad 443 00:21:53,160 --> 00:21:55,520 Speaker 1: if you you take it with a with a shot 444 00:21:55,560 --> 00:21:58,880 Speaker 1: of of of liquor. See, that's the whole point right there, 445 00:21:58,880 --> 00:22:00,920 Speaker 1: I think. Yeah, And then he said that he said 446 00:22:00,920 --> 00:22:04,200 Speaker 1: that the worst though, was a cold sour ram testical 447 00:22:04,320 --> 00:22:08,440 Speaker 1: loaf called the Springer and uh, he says it's worse 448 00:22:08,440 --> 00:22:11,440 Speaker 1: than it sounds, and it sounds terrible. Ram Testical looks. 449 00:22:12,480 --> 00:22:15,280 Speaker 1: He said the fish jerky was very good, and uh 450 00:22:15,560 --> 00:22:18,040 Speaker 1: he said that the pickled whale blubber was actually fairly 451 00:22:18,080 --> 00:22:20,520 Speaker 1: good too. So so some of these things sound kind 452 00:22:20,520 --> 00:22:22,720 Speaker 1: of kind of kind of gross, but apparently they're not 453 00:22:22,720 --> 00:22:24,480 Speaker 1: that bad. Some of them are sound kind of gross 454 00:22:24,520 --> 00:22:26,880 Speaker 1: in our kind of gross, at least in the Western Palette. 455 00:22:27,200 --> 00:22:31,200 Speaker 1: But but again these are harsh, harsh environments, harsh winters. 456 00:22:31,480 --> 00:22:33,280 Speaker 1: So you gotta take what you have, you got stored 457 00:22:33,280 --> 00:22:35,960 Speaker 1: away and uh and then be able to get it 458 00:22:36,000 --> 00:22:38,399 Speaker 1: out and eat it when times get rough. Well, And 459 00:22:38,600 --> 00:22:40,840 Speaker 1: I thought this was interesting. This is from Cooking and 460 00:22:40,960 --> 00:22:46,000 Speaker 1: Ancient Civilations by Civilizations by Kathy Kaufman, and she says, quote, 461 00:22:46,200 --> 00:22:48,879 Speaker 1: for thousands of years, the survival and power of a 462 00:22:48,920 --> 00:22:52,119 Speaker 1: tribe or country dependent on its stock and grain harvesting, 463 00:22:52,160 --> 00:22:55,880 Speaker 1: processing and storing greenstocks was of huge importance, and war 464 00:22:56,040 --> 00:22:59,240 Speaker 1: was declared only after harvest um. And one of the 465 00:22:59,240 --> 00:23:03,359 Speaker 1: earliest records of large scale food preserving was in ancient Egypt. 466 00:23:03,440 --> 00:23:06,119 Speaker 1: As we know, what was really important to have an 467 00:23:06,119 --> 00:23:10,720 Speaker 1: adiquette adequate stock of dried grain um. And as you 468 00:23:10,760 --> 00:23:13,399 Speaker 1: know that the Nile would flood seasonally, so they have 469 00:23:13,520 --> 00:23:16,840 Speaker 1: these big silos where they would store it. And records 470 00:23:16,880 --> 00:23:20,359 Speaker 1: from show that the annual flooding of the Nile produced 471 00:23:20,359 --> 00:23:22,760 Speaker 1: surplaces of grain that were stored and kept to feed. 472 00:23:22,840 --> 00:23:26,840 Speaker 1: Builders of irrigation schemes and pyramid tombs, the Great Pyramid 473 00:23:26,880 --> 00:23:29,920 Speaker 1: of Cheops that Giza was built around twenty BC by 474 00:23:30,040 --> 00:23:34,760 Speaker 1: slaves fed with stores of grain and chickpeas, onions and garlic. Yeah, 475 00:23:35,000 --> 00:23:37,200 Speaker 1: it's I mean, it's the it's the ultimate in a way, 476 00:23:37,200 --> 00:23:39,280 Speaker 1: it's the ultimate survival food because it's it's grain. It 477 00:23:39,280 --> 00:23:40,800 Speaker 1: can it can be kept and then it can be 478 00:23:41,040 --> 00:23:45,399 Speaker 1: turned into bread or porridge or what have you later on. Um, 479 00:23:45,520 --> 00:23:49,760 Speaker 1: and it becomes in early society, but really modern societies too, 480 00:23:49,840 --> 00:23:54,720 Speaker 1: like grain is power, grain is is survival and and 481 00:23:54,720 --> 00:23:57,680 Speaker 1: and and bread is essential, especially in an urban environment. 482 00:23:57,680 --> 00:24:00,439 Speaker 1: I mean it becomes almost a currency. Yeah. I think 483 00:24:00,520 --> 00:24:03,439 Speaker 1: it's very telling that, you know, war would sort of 484 00:24:03,440 --> 00:24:06,160 Speaker 1: take a break during harvest because you know, why would 485 00:24:06,160 --> 00:24:09,480 Speaker 1: you why would you, you know, disturb one of the 486 00:24:09,520 --> 00:24:13,920 Speaker 1: most plentiful, bountious times of food available to you, and 487 00:24:14,040 --> 00:24:17,119 Speaker 1: you would be wiping out your civilization. Yeah. And I've 488 00:24:17,160 --> 00:24:19,240 Speaker 1: also there are there are different arguments of course about 489 00:24:19,359 --> 00:24:22,919 Speaker 1: like how war really got got started in human civilization, 490 00:24:23,000 --> 00:24:25,600 Speaker 1: But there's there is the the argument that you really 491 00:24:25,640 --> 00:24:29,080 Speaker 1: didn't have war per se until we had reached the point, 492 00:24:29,440 --> 00:24:31,520 Speaker 1: as as an agin in culture where we could have 493 00:24:31,600 --> 00:24:34,000 Speaker 1: the silos of grain, where we could have where something 494 00:24:34,080 --> 00:24:36,880 Speaker 1: was worth taking. Yeah, we had a surplus of essential 495 00:24:37,280 --> 00:24:40,119 Speaker 1: materials in the form of grain. It's interesting to you, 496 00:24:40,160 --> 00:24:42,400 Speaker 1: just on a side note, that Costa Rica doesn't have 497 00:24:43,200 --> 00:24:46,840 Speaker 1: any sort of army. And what I love about that 498 00:24:46,920 --> 00:24:48,520 Speaker 1: is there their whole thing is, well, if you don't, 499 00:24:48,560 --> 00:24:51,240 Speaker 1: if we don't have something some sort of central government 500 00:24:51,320 --> 00:24:55,240 Speaker 1: that has you know, munitions and this power structure here, 501 00:24:55,320 --> 00:24:58,520 Speaker 1: then nobody really wants to take us over. Yeah. I mean, yeah, 502 00:24:58,520 --> 00:25:00,240 Speaker 1: if you wanted to take over coast to Rea, I 503 00:25:00,240 --> 00:25:03,040 Speaker 1: guess the main it's like we really like uh, you 504 00:25:03,080 --> 00:25:06,400 Speaker 1: know jungles. Yeah, you want to take over our sloths. 505 00:25:09,040 --> 00:25:11,600 Speaker 1: They're high maintenance. Yeah but no, Yeah, that's but that's 506 00:25:11,640 --> 00:25:14,200 Speaker 1: one really cool thing about Costa Rica for sure. Yeah. 507 00:25:14,240 --> 00:25:15,719 Speaker 1: But yeah, so you have to you know, you have 508 00:25:15,760 --> 00:25:17,800 Speaker 1: these things, like you said, You've got these stockpiles that 509 00:25:17,880 --> 00:25:20,720 Speaker 1: all of a sudden become very interesting to to other 510 00:25:20,800 --> 00:25:24,880 Speaker 1: tribes or cultures to take over. Yeah. It's interesting thinking 511 00:25:24,920 --> 00:25:26,720 Speaker 1: about like grain is survival food, and grain is the 512 00:25:26,760 --> 00:25:29,120 Speaker 1: thing you store away now for for food later. Um. 513 00:25:29,160 --> 00:25:31,240 Speaker 1: I feel like in the office here and how stuff works, 514 00:25:31,280 --> 00:25:34,200 Speaker 1: I think everybody kind of has like a survival food 515 00:25:34,240 --> 00:25:37,320 Speaker 1: stored in their desks. Like today I managed to leave 516 00:25:37,359 --> 00:25:39,400 Speaker 1: without bringing my lunch with me. So I've got I've 517 00:25:39,400 --> 00:25:42,359 Speaker 1: got a like noodle bowl in my desk, which is like, 518 00:25:42,359 --> 00:25:44,680 Speaker 1: you know, a little plastic bowl with stuff that looks 519 00:25:44,680 --> 00:25:46,200 Speaker 1: like dust in the bottom of it, and then you 520 00:25:46,240 --> 00:25:49,359 Speaker 1: add water and water. That's funny. I have that, and 521 00:25:49,400 --> 00:25:51,199 Speaker 1: I have mac and cheese, and then I have some 522 00:25:51,240 --> 00:25:53,880 Speaker 1: cocoa from when it was cold, cold for like four 523 00:25:53,920 --> 00:25:56,480 Speaker 1: days in the winter. Yeah, and I was cool. Yeah. 524 00:25:56,520 --> 00:25:59,840 Speaker 1: You people pulling out oatmeal packs too, Yes, yeah, that's 525 00:25:59,840 --> 00:26:01,639 Speaker 1: the that's a big thing throughout the day to not 526 00:26:01,720 --> 00:26:06,959 Speaker 1: just for breakfast, not enough pickled fish year where is it? Um? 527 00:26:07,359 --> 00:26:10,600 Speaker 1: But but yeah, back to uh to food preservation for 528 00:26:10,640 --> 00:26:13,800 Speaker 1: just a moment. Other techniques include pickling, uh you know, 529 00:26:13,800 --> 00:26:16,919 Speaker 1: preserving it in a in a vinegar or you know, 530 00:26:17,160 --> 00:26:20,400 Speaker 1: some sort of a harsh flood. Um. And and then 531 00:26:21,520 --> 00:26:23,719 Speaker 1: eventually we get to the point where we can bottle 532 00:26:23,800 --> 00:26:27,560 Speaker 1: things and canned things, but that really comes much later. Um. 533 00:26:28,040 --> 00:26:32,040 Speaker 1: The technology for that actually during um Napoleonic times really 534 00:26:32,080 --> 00:26:36,520 Speaker 1: gets uh gets interesting. Right, This was for French troops, right, 535 00:26:36,600 --> 00:26:39,240 Speaker 1: in an effort to try to preserve food. Right, there 536 00:26:39,320 --> 00:26:42,399 Speaker 1: was a man by the name of effort a P 537 00:26:42,560 --> 00:26:45,520 Speaker 1: P E R T. And uh, I just have to 538 00:26:45,520 --> 00:26:49,800 Speaker 1: share this bit from James Burke's Connections. James Burke is uh. Uh, 539 00:26:49,960 --> 00:26:52,360 Speaker 1: He's covered a lot about the history of science, and 540 00:26:52,640 --> 00:26:55,000 Speaker 1: he's big on like comparing, like you know, sort of 541 00:26:55,040 --> 00:26:59,120 Speaker 1: like uh these different little paths through technology that leads 542 00:26:59,160 --> 00:27:05,280 Speaker 1: from something um simple to something highly advanced and earth shattering. Um. 543 00:27:05,320 --> 00:27:08,520 Speaker 1: But he says here um Appert's idea was to preserve food. 544 00:27:08,560 --> 00:27:11,320 Speaker 1: The container for his first attempts was the champagne bottle. 545 00:27:11,640 --> 00:27:14,240 Speaker 1: He had handled these bottles often during his earlier years, 546 00:27:14,280 --> 00:27:17,520 Speaker 1: and as he said, the form of the champagne bottle 547 00:27:17,640 --> 00:27:20,320 Speaker 1: is most convenient. It is the handsomest as well as 548 00:27:20,359 --> 00:27:24,040 Speaker 1: this strongest, and is of the best shape for packing up. 549 00:27:24,520 --> 00:27:27,600 Speaker 1: So he placed the food. He placed the food to 550 00:27:27,600 --> 00:27:29,199 Speaker 1: be preserved in the bottles, and he sealed it with 551 00:27:29,200 --> 00:27:32,480 Speaker 1: the cork. And uh, as they were in the wine 552 00:27:32,480 --> 00:27:35,880 Speaker 1: business by wire cages. So eventually we're, you know, we 553 00:27:35,880 --> 00:27:38,919 Speaker 1: we learned how to to do this little better with cans. 554 00:27:39,000 --> 00:27:42,600 Speaker 1: But I've actually seen footage of one of these bottles 555 00:27:42,640 --> 00:27:46,400 Speaker 1: and it looks kind of gross because it's like ancient soup. Yeah, 556 00:27:46,480 --> 00:27:49,000 Speaker 1: why is that so un appetizing. I don't know, but 557 00:27:49,320 --> 00:27:50,720 Speaker 1: this guy was a big you know, he was like, 558 00:27:50,760 --> 00:27:52,800 Speaker 1: this is the perfect way he was envisioning the future, 559 00:27:52,800 --> 00:27:55,760 Speaker 1: where like, anytime you wanted to have dinner and you 560 00:27:55,800 --> 00:27:57,800 Speaker 1: didn't have anything preparable, you go under the wine cellar, 561 00:27:58,160 --> 00:28:00,320 Speaker 1: you get yourself a bottle of wine, a bottle of soup, 562 00:28:00,520 --> 00:28:04,879 Speaker 1: and uh you come up and uh have have something. Well, yeah, okay, 563 00:28:04,880 --> 00:28:07,800 Speaker 1: that's not bad. Bottle of wine, a bottle of soup. 564 00:28:07,920 --> 00:28:11,160 Speaker 1: That was a really bad billy. Sorry. Um. And then 565 00:28:11,160 --> 00:28:14,640 Speaker 1: you have pasteurization, to which starts in late eighteen hundreds, 566 00:28:14,840 --> 00:28:19,040 Speaker 1: which again helps us to um, you know, pat rites, 567 00:28:19,119 --> 00:28:22,239 Speaker 1: milk juices, so on and so forth, makes us a 568 00:28:22,320 --> 00:28:27,720 Speaker 1: much more portable society as well, and freeze drawing space missions, 569 00:28:27,800 --> 00:28:30,920 Speaker 1: right exactly. Yeah, even more techniques where we can take 570 00:28:30,960 --> 00:28:33,880 Speaker 1: the food of today and make it available for consumption 571 00:28:33,960 --> 00:28:37,480 Speaker 1: later on. Yeah, and then don't forget nitrates and cured meats, 572 00:28:37,520 --> 00:28:40,719 Speaker 1: talking hot dogs. Oh yeah, so yeah, this is uh, 573 00:28:40,880 --> 00:28:42,960 Speaker 1: this kind of a smorgese board, if you will, a 574 00:28:43,480 --> 00:28:47,520 Speaker 1: buffet table of of some ancient up patter, a poopoo 575 00:28:47,560 --> 00:28:50,320 Speaker 1: platter of of ancient and not so ancient food techniques 576 00:28:50,320 --> 00:28:52,680 Speaker 1: about the evolution of few food and some of the 577 00:28:52,720 --> 00:28:55,720 Speaker 1: science of food, um, which we're going to get into 578 00:28:55,840 --> 00:28:59,920 Speaker 1: more detail in some upcoming episodes. Um. I mean it's 579 00:29:00,120 --> 00:29:01,800 Speaker 1: really fascinating, cause, like I said, the story of food 580 00:29:01,840 --> 00:29:03,880 Speaker 1: is the story of humans. It's the story of of 581 00:29:03,880 --> 00:29:07,560 Speaker 1: of science and technology and uh, and so it's kind 582 00:29:07,560 --> 00:29:09,120 Speaker 1: of neat to sort of go back and sort of 583 00:29:09,200 --> 00:29:12,680 Speaker 1: lay the groundwork and and briefly discuss some of the 584 00:29:12,800 --> 00:29:15,680 Speaker 1: trends in the evolution of food. Yeah, like how we 585 00:29:15,720 --> 00:29:18,960 Speaker 1: went from eating insects for basic survival to paying five 586 00:29:19,680 --> 00:29:22,760 Speaker 1: for a hamburger and you know one of the toniest 587 00:29:22,960 --> 00:29:25,400 Speaker 1: restaurants in New York City. Yeah, like hidding, isn't really 588 00:29:25,400 --> 00:29:31,000 Speaker 1: like a five hamburger? Yeah yeah, maybe Yeah. It's kind 589 00:29:31,000 --> 00:29:32,960 Speaker 1: of a gimmick at some place. Yeah yeah. And when 590 00:29:33,000 --> 00:29:34,720 Speaker 1: you actually order the hamburger, they have to like send 591 00:29:34,760 --> 00:29:38,440 Speaker 1: a guy out to get the materials for it. Yeah yeah, 592 00:29:38,680 --> 00:29:42,840 Speaker 1: I don't know. All right, we've got some listeners, males. Yeah, 593 00:29:43,040 --> 00:29:45,240 Speaker 1: let's get out of food and let's get into Matt. 594 00:29:46,200 --> 00:29:50,560 Speaker 1: We uh recently did math music in Mayhem, another one 595 00:29:50,600 --> 00:29:55,520 Speaker 1: of our math related episodes, and we had a listener 596 00:29:55,560 --> 00:29:58,960 Speaker 1: by the name of Graham from Scotland, and he wrote 597 00:29:58,960 --> 00:30:01,000 Speaker 1: in and said is a pH de candidate in physics. 598 00:30:01,040 --> 00:30:03,880 Speaker 1: I was delighted to see a recent math related podcast. 599 00:30:04,160 --> 00:30:06,800 Speaker 1: Whilst these were very interesting, I found your attitudes in 600 00:30:06,800 --> 00:30:10,160 Speaker 1: the introduction disappointing for some reason, however, and then I'm 601 00:30:10,360 --> 00:30:12,480 Speaker 1: skipped just a bit for some reason. However, it is 602 00:30:12,520 --> 00:30:15,120 Speaker 1: acceptable to admit to being bad at maths, and I 603 00:30:15,160 --> 00:30:18,000 Speaker 1: believe that your comments serve only to reinforce that this 604 00:30:18,080 --> 00:30:21,120 Speaker 1: idea is acceptable. I don't expect everyone to have enthusiasm 605 00:30:21,160 --> 00:30:23,600 Speaker 1: for every topic, but I can't say I've ever heard 606 00:30:23,640 --> 00:30:26,280 Speaker 1: you confess to disliking a subject in the preface to 607 00:30:26,320 --> 00:30:29,600 Speaker 1: another podcast. Uh So I was so saddened by this 608 00:30:29,600 --> 00:30:31,760 Speaker 1: because I thought, oh my gosh, that's definitely not what 609 00:30:31,800 --> 00:30:34,760 Speaker 1: we're trying to put out there. I think, if anything, 610 00:30:34,800 --> 00:30:37,440 Speaker 1: we were sort of being apologetic in our our lack 611 00:30:37,520 --> 00:30:41,800 Speaker 1: of math leatness. Um. Yeah, yeah, so, Graham, I hope 612 00:30:41,840 --> 00:30:45,680 Speaker 1: that you understand that, um, that we absolutely worship at 613 00:30:45,680 --> 00:30:48,480 Speaker 1: the at the math Altar. If anything, we wish we 614 00:30:48,480 --> 00:30:50,640 Speaker 1: were a lot better. But unfortunately there are a lot 615 00:30:50,680 --> 00:30:54,680 Speaker 1: of people who, um, you know, with journalism degrees or 616 00:30:54,720 --> 00:30:57,520 Speaker 1: English degrees like ourselves that are in the same boat. Um, 617 00:30:57,520 --> 00:31:01,160 Speaker 1: and we certainly have dedicated time to math related subjects 618 00:31:01,160 --> 00:31:03,720 Speaker 1: because we think it's so interesting. Yeah, yeah, I guess. 619 00:31:03,720 --> 00:31:05,920 Speaker 1: I guess we were sort of trying to disarm the 620 00:31:06,080 --> 00:31:08,920 Speaker 1: non math listeners in a way to say, like, hey, 621 00:31:09,120 --> 00:31:11,520 Speaker 1: don't run, don't run, We're not going to really get 622 00:31:11,520 --> 00:31:13,840 Speaker 1: heavy in the math because we're not really heavy math people. 623 00:31:14,040 --> 00:31:20,520 Speaker 1: But math is still really amazing and let's show you why. Yeah. Yeah, personally, 624 00:31:20,600 --> 00:31:22,920 Speaker 1: it's a tragedy, the great tragedy of my life that 625 00:31:22,960 --> 00:31:25,640 Speaker 1: I didn't have more of it, The greatest tragedy of 626 00:31:25,640 --> 00:31:29,160 Speaker 1: my life. Yeah. But where would you be if you've 627 00:31:29,160 --> 00:31:32,000 Speaker 1: been warning you'd be ruling this place by now? Oh yeah, 628 00:31:32,000 --> 00:31:35,560 Speaker 1: I would just I would eat the other. But but anyway, 629 00:31:35,560 --> 00:31:38,760 Speaker 1: I think still think Graham makes a valid comment here, 630 00:31:38,800 --> 00:31:42,120 Speaker 1: and I'm happy that we could. Yeah, and I'm happy 631 00:31:42,160 --> 00:31:44,320 Speaker 1: that we could. Uh, we could we could mention this 632 00:31:44,520 --> 00:31:47,240 Speaker 1: um in the podcast, sort of address this just in 633 00:31:47,280 --> 00:31:49,000 Speaker 1: case anyone else was wondering. It's like, why do they 634 00:31:49,040 --> 00:31:51,000 Speaker 1: not like math all that much? Now? We we we 635 00:31:51,080 --> 00:31:55,160 Speaker 1: like math, but we we do realize our our limitations 636 00:31:55,640 --> 00:31:58,080 Speaker 1: and uh and his dirty Harry Setiman has got to 637 00:31:58,080 --> 00:32:00,360 Speaker 1: know his limitation. That's the truth. So thing you Graham 638 00:32:00,400 --> 00:32:02,960 Speaker 1: from Scotland. And since we just did a food podcast, 639 00:32:03,000 --> 00:32:05,720 Speaker 1: I would love to recite oh to a Haggis, but 640 00:32:05,800 --> 00:32:09,920 Speaker 1: I don't know it by heart. Who's that by Robert Burns? 641 00:32:09,920 --> 00:32:13,080 Speaker 1: To please? Really? Oh? I guess I have heard of dogs? 642 00:32:14,520 --> 00:32:16,360 Speaker 1: All right? Well, here's another one related to math. This 643 00:32:16,440 --> 00:32:19,120 Speaker 1: is from listener Paul. Paul writes and it says, greetings, 644 00:32:19,640 --> 00:32:21,760 Speaker 1: just got done listening to math music and Mayhem. You 645 00:32:21,800 --> 00:32:25,600 Speaker 1: mentioned Brian May's physics background and it reminded me that 646 00:32:25,640 --> 00:32:28,720 Speaker 1: another of my favorite bands is also very mathematical. Tool 647 00:32:29,120 --> 00:32:31,800 Speaker 1: One great example of this is the song later Alice, 648 00:32:31,960 --> 00:32:36,080 Speaker 1: which makes a lot of use of Fibonacci, the Fibonacci sequence. 649 00:32:36,440 --> 00:32:38,160 Speaker 1: Here is a link to the video that explains it 650 00:32:38,200 --> 00:32:39,880 Speaker 1: needs and this one can actually just put this up 651 00:32:39,880 --> 00:32:42,280 Speaker 1: on Facebook. Of course it will be buried by the 652 00:32:42,320 --> 00:32:45,360 Speaker 1: time this comes. Well yeah, well you can look it up. 653 00:32:45,400 --> 00:32:47,800 Speaker 1: Just look at tool in fibonacci and we have we 654 00:32:47,800 --> 00:32:51,000 Speaker 1: actually have an article on how stuff works about Fibonacci numbers. 655 00:32:51,040 --> 00:32:52,520 Speaker 1: If you're not really sure what they written about you, 656 00:32:52,560 --> 00:32:54,480 Speaker 1: it's quite low. Yes, I think it was written money 657 00:32:54,480 --> 00:32:56,320 Speaker 1: but so long ago that I've forgotten every most of 658 00:32:56,360 --> 00:32:58,480 Speaker 1: the things about it. But yeah, this is the second 659 00:32:58,520 --> 00:33:01,800 Speaker 1: listener who's mentioned tool. I used to listen to an 660 00:33:01,800 --> 00:33:05,480 Speaker 1: awful lot and I never really tied into main connections 661 00:33:05,520 --> 00:33:08,320 Speaker 1: with most of the the the number stuff, but apparently 662 00:33:08,360 --> 00:33:09,680 Speaker 1: there's you know, now that I think about it, there 663 00:33:09,680 --> 00:33:14,360 Speaker 1: are a number of tracks that allude to equations, if 664 00:33:14,360 --> 00:33:17,320 Speaker 1: you will, so all right, but we've received a lot 665 00:33:17,320 --> 00:33:19,960 Speaker 1: of good feedback from people based on that podcast with 666 00:33:20,000 --> 00:33:24,960 Speaker 1: other UM musicians that are also mathematicians or have some 667 00:33:25,000 --> 00:33:27,080 Speaker 1: sort of math or science background, so it was really interesting. 668 00:33:27,200 --> 00:33:29,640 Speaker 1: Uh uh. There were a few that I was not 669 00:33:29,720 --> 00:33:33,640 Speaker 1: aware to get confirmed our suspicions anecdotally, at least the 670 00:33:33,680 --> 00:33:36,320 Speaker 1: connection there. So if you have anything you would like 671 00:33:36,400 --> 00:33:38,760 Speaker 1: to share with us UM, you can check out that 672 00:33:38,800 --> 00:33:41,360 Speaker 1: Facebook and Twitter page that I alluded to. We're Blow 673 00:33:41,400 --> 00:33:43,400 Speaker 1: the Mind on both of those, and you can send 674 00:33:43,480 --> 00:33:45,320 Speaker 1: us an email at Blow the Mind at how Stuff 675 00:33:45,320 --> 00:33:52,760 Speaker 1: Works dot com. Be sure to check out our new 676 00:33:52,840 --> 00:33:56,200 Speaker 1: video podcast, Stuff from the Future. Join how Stuff Work 677 00:33:56,280 --> 00:33:59,800 Speaker 1: staff as we explore the most promising and perplexing possibilities 678 00:33:59,840 --> 00:34:01,640 Speaker 1: of tomorrow. The WORL