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Speaker 1: From UFOs to psychic powers and government conspiracies. History is

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Speaker 1: riddled with unexplained events. You can turn back now or

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Speaker 1: learn the stuff they don't want you to know. A

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Speaker 1: production of I Heart Brading Welcome back to the show.

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Speaker 1: My name is meant, my name is null. They called

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Speaker 1: me Ben. We are joined as always with our super

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Speaker 1: producer Paul mission controlled decads. Most importantly, you are you,

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Speaker 1: You are here, and that makes this stuff they don't

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Speaker 1: want you to know. We are returning to the world

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Speaker 1: of food conspiracies. What are you eating? What's the last

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Speaker 1: thing you ate? What's the next thing you're going to eat?

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Speaker 1: After you hear this show? Leftover Chinese, leftover Chinese, leftover

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Speaker 1: Turkey for a lot of people, because as we record

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Speaker 1: today's episode, folks, we are hurtling towards the end of

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Speaker 1: and as you are hearing this post Thanksgiving, just to

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Speaker 1: get this out of the way very quickly, pandemic rates

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Speaker 1: will have shot up in the United States. People will die. Yeah.

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Speaker 1: I heard a stat today that it was I think, uh,

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Speaker 1: maybe a third of the Thanksgiving travel from last year,

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Speaker 1: but still like the most traffic airports have seen since

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Speaker 1: the pandemic began. They're saying like a million people a day,

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Speaker 1: so people are paying super close attention to the experts,

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Speaker 1: and that's just a little troubling. Yeah. I can't remember

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Speaker 1: which show I mentioned this on, but earlier I've found

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Speaker 1: some of the same information in one of the One

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Speaker 1: of the most troubling things is that historically the busiest

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Speaker 1: day for airports every year in the US is the

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Speaker 1: Sunday after Thanksgiving, so be careful if you have to travel. Anyhow,

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Speaker 1: all of this is not a conspiracy. In fact, we

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Speaker 1: predicted a pandemic in earlier or episodes, not because we're

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Speaker 1: some sort of clairvoyance or precogs or something, just because

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Speaker 1: statistically it was a certainty. Uh. Today, Matt Knel, Mission

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Speaker 1: Control and yours truly are exploring something a little bit lighter.

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Speaker 1: This is the last last episode we're recording before we

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Speaker 1: go to a Thanksgiving break. Uh stuff. Then, what you

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Speaker 1: know is often a pretty heavy meal of ugly truths

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Speaker 1: and we hope worthwhile information. But as we had the

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Speaker 1: parts of known this weekend, what what we'd like to

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Speaker 1: do with this episode is as offer more or something

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Speaker 1: like a series of tap us, you know what I mean,

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Speaker 1: A grab bag if you will of some of our

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Speaker 1: favorite food related conspiracies and urban legends. Longtime listeners, you

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Speaker 1: know that we've we've covered stuff like this in the past.

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Speaker 1: We just keep finding more weird things about food before

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Speaker 1: we dive in. Can I can I bust one myth

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Speaker 1: real quick? You don't need to Brian your turkey hot take?

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Speaker 1: I don't know how a few people feel like I

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Speaker 1: found out that that what brining at turkey does is,

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Speaker 1: you know, the salt causes osmosis, So the turkey takes

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Speaker 1: in all this water, h the salt water, and you know,

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Speaker 1: you can season the brian as well. But that gives

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Speaker 1: the illusion of juiciness. But the juiciness is not really

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Speaker 1: the juiciness of the turkey. It's just water that's been

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Speaker 1: absorbed into the turkey. So while that definitely will give

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Speaker 1: you a juicier bird, you can get that same effect

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Speaker 1: just by like doing a nice butter garlic rub under

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Speaker 1: the skin and then letting it rest long enough so

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Speaker 1: that the juices actually begin to kind of flow. So

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Speaker 1: that's that that that's from Gordon Ramsey to my ears

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Speaker 1: to your ears, just putting that out there, and that's

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Speaker 1: what I'm doing this year. Hopefully it was actually successful.

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Speaker 1: This is obviously happening in the past now, but I'm

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Speaker 1: really feeling strong about it. Well, you heard it here.

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Speaker 1: Everyone do not Brian your turkeys, Gordon Ramsey says so,

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Speaker 1: and I listen to anything that man says. Honestly, I

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Speaker 1: think he's pretty awesome. He's really nice in person. Actually

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Speaker 1: I I that's what I hear from everybody. Uh. But

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Speaker 1: you know, instead, hopefully all of you took your oil,

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Speaker 1: you know, your large bats of oil where you're going

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Speaker 1: to fry your turkeys, put them outside, maybe on your

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Speaker 1: wooden porch, and did it there, and you know, hopefully

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Speaker 1: only a small percentage of you burned your porch down.

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Speaker 1: Hopefully some folks did the beer can turkey recipe that

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Speaker 1: that thing is. That's pretty fun. But you know, there's ritual.

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Speaker 1: There's ritual I think involved in creating a Thanksgiving meal,

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Speaker 1: and sometimes that ritual becomes even more important than the

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Speaker 1: culinary science. Right you you cook the way that some

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Speaker 1: one of your older relatives taught you in the days

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Speaker 1: of old, and that will happen again towards the end

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Speaker 1: of the year, because these sorts of traditional meals are

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Speaker 1: very important in human culture, which makes me sound a

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Speaker 1: bit like a robot, but I am technically correct. So

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Speaker 1: let's see what we find in this dive into the

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Speaker 1: world of food conspiracies, and let's see what we can

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Speaker 1: actually prove. This is a little topsy turvy because we're

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Speaker 1: gonna start with some terrible things that are absolutely true,

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Speaker 1: and then we'll get to the fun stuff. So here

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Speaker 1: are the facts. First. Many of the terrible, terrible things

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Speaker 1: you have heard about the about the food you eat,

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Speaker 1: about the way it's grown, about the way it's sold, transported, processed,

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Speaker 1: given to you. All of those terrible things are true

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Speaker 1: a lot of them. I mean, nutrition is power. The

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Speaker 1: power balance is skewed. Millions of people are starving right

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Speaker 1: now while other people are fighting about the quote unquote

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Speaker 1: right way to eat caviar or or too lon or

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Speaker 1: you know, like where's the good where's the good coffee

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Speaker 1: or whatever? It's gonna have special spoon for caviar. Is

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Speaker 1: that a thing? It's like a caviar spoon. Yeah, I've

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Speaker 1: never had it before. Is it good? The spoon or

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Speaker 1: the I don't think I've ever had caviar, but for

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Speaker 1: maybe in a dish, a fancy dish, but I've never

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Speaker 1: eaten it like on its own. That sounds like something

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Speaker 1: you might have tried. Been do fish eggs incorporated into

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Speaker 1: a sushi dish counter as caviare, I don't believe. So

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Speaker 1: I've very specific kind of God, it's a whole thing.

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Speaker 1: I think the Emperor has no clothes as far as

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Speaker 1: that goes. But but yeah, it's true. There there are

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Speaker 1: a lot of inequalities in our food system. And then

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Speaker 1: there are a lot of it might sound hyperbolic to

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Speaker 1: say it, but there are a lot of vampiric corporations

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Speaker 1: that are heavily influencing the food and beverage industry right right, well,

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Speaker 1: like yeah, bless you, but you know there are there

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Speaker 1: are powerful companies that are bending the laws to their whim. Yeah,

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Speaker 1: and they've got a bunch of really long straws that

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Speaker 1: go underground and they drink our collective milkshakes. And one

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Speaker 1: of the big ones is Nestle. Not for nothing, that's

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Speaker 1: our opinion. You can you can easily look that up. Third,

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Speaker 1: and this is another bummer, absolutely true. Plastic boy. We

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Speaker 1: got so much feedback on our microplastics episode, and it

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Speaker 1: is all correct, and it is all terrified. Yeah, it's

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Speaker 1: everywhere on the lands, in the seas, on the seas,

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Speaker 1: in your body. Yeah yeah, legos, I'm just gonna leave

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Speaker 1: it there. Um, what about the food pyramid, Guys, that

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Speaker 1: was the thing that was like on posters and are

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Speaker 1: like the elementary school classrooms and uh, you know it's

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Speaker 1: praises song like worshipful to the food Pyramid. That's obviously

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Speaker 1: a thing that we still rely heavily upon our nourishment,

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Speaker 1: at least in terms of a visual aid, right, Yeah,

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Speaker 1: it has been for a long time. It's changed a

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Speaker 1: lot over over the years. Yeah, the food pyramid is

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Speaker 1: uh kind of a crock. Uh. You know that this

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Speaker 1: is not this is not to say that there isn't

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Speaker 1: solid science involved, but unfortunately the pyramid was at least

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Speaker 1: in the past, heavily influenced by the food industry, by

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Speaker 1: powerful lobbying groups in that sphere. Uh. You can see

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Speaker 1: multiple books that claim that sort of influence exists today

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Speaker 1: and that these companies exert a lot of a lot

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Speaker 1: of agency and power on the U. S d A.

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Speaker 1: And especially like milk companies get accused of influencing the

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Speaker 1: Department of Agriculture into you know, tilting the pyramid their way.

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Speaker 1: But but if you're interested in learning more about that,

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Speaker 1: I would recommend everybody, if you're in the US, go

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Speaker 1: to choose my Plate dot gov, which is actually, I

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Speaker 1: don't know, in my opinion, a pretty good nutritional guide

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Speaker 1: that's set up for personal use for an end of

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Speaker 1: visual person or family, where you can actually kind of

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Speaker 1: make your own food pyramid of what you should be

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Speaker 1: eating and where you should be where you could be

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Speaker 1: getting your nutrients. Oh, that's great. Yeah that I have

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Speaker 1: not checked that up before. Man, I'm going to pull

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Speaker 1: that up. I would also I would also recommend checking

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Speaker 1: out a book by Michael Pollen called The Omnivore's Dilemma.

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Speaker 1: The Omnivore's Dilemma is pretty It has a very simple

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Speaker 1: diet that has summed up like this, eat food, not

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Speaker 1: too much, mostly plants. I'm not here to proselytize. I

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Speaker 1: just like the way it's written. So so check that out.

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Speaker 1: Because we have to consider the source when we look

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Speaker 1: at things like industry influence science in any case, So

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Speaker 1: these are all bummers, right, this is all this is

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Speaker 1: all kind of bad news. Uh. We usually take careful

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Speaker 1: time to explore of the stories behind those four or

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Speaker 1: five things that we just mentioned. You can learn more

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Speaker 1: about this in previous episodes. We've also done work on

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Speaker 1: the weird sugar cover up that occurred in the US.

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Speaker 1: We've examined stories about chocolate and coco and of course

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Speaker 1: palm oil. You can find that in previous episodes. But today,

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Speaker 1: just to take a break from this very very crazy year,

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Speaker 1: we thought it would be interesting to delve into some

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Speaker 1: of that that rogues gallery of urban legends about food,

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Speaker 1: all the weird stuff you heard growing up, all the

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Speaker 1: things that maybe like that that guy who lived down

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Speaker 1: the hallway from your first apartment, which just sometimes like mutter,

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Speaker 1: you know, the weir the weird, out of the blue

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Speaker 1: stuff people really seem to believe. What are we talking about.

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Speaker 1: We'll tell you after a word from our sponsor. Here's

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Speaker 1: where it gets crazy. Yeah, I mean, you know, food

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Speaker 1: is a necessity. Gotta have it to survive, gotta have

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Speaker 1: it to get things done. It's something that we have

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Speaker 1: in common with all other humans, despite our many many differences.

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Speaker 1: So it shouldn't surprise anyone that we've evolved a an

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Speaker 1: incredibly complex and dense, dare we say, folkloric kind of

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Speaker 1: system around food, and and you know, the idea of

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Speaker 1: it being an art form, or the idea of it

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Speaker 1: representing all kinds of different cultural rituals and various other

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Speaker 1: aspects of life that are kind of embodied through the

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Speaker 1: food we eat and the way we prepare it and

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Speaker 1: the way we eat it and the way we make

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Speaker 1: it kind of like a factor in UM community. Right,

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Speaker 1: So the world of mass marketed food is inherently conspiratorial

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Speaker 1: because it's almost like the antithesis to that in some ways,

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Speaker 1: or it's sort of like it's easy to look at

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Speaker 1: it as kind of the the big, bad, corporate, lazy

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Speaker 1: answer to like all the things that are lovely and

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Speaker 1: wonderful about food. So, if you're listening to the United

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Speaker 1: States UM, a question to you is is it not

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Speaker 1: somewhat weird that you can eat almost anything except for

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Speaker 1: that or Laton whatever, whatever, the tiny tiny fried song

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Speaker 1: hyde and you have to have the napkin or a

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Speaker 1: cloth over your head so that God doesn't see you

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Speaker 1: enjoying yourself. That's literally the process it is. And really quickly,

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Speaker 1: I had a friend who is a very very adventurous

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Speaker 1: eater and went to I want to see the Philippines

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Speaker 1: and he ate those hundred year old eggs the ballut um,

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Speaker 1: which are like, maybe that's different. How are your old

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Speaker 1: eggs are different? Start? Excuse me. Balut is like an

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Speaker 1: un uh fertilized or a partially fertilized chicken egg where

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Speaker 1: it's inside of the hard boiled egg is a little

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Speaker 1: tiny bird fetus um. And apparently you eat them warm

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Speaker 1: and they it it tastes like you said, it tastes

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Speaker 1: like chicken soup. He said, it was delightful, but the

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Speaker 1: concept of it squiggs me out big time. Yeah, you

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Speaker 1: eat the you eat the whole thing. Uh. And I've

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Speaker 1: had it before. It's it. I think the main thing

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Speaker 1: that turns people off about it is that appearance, you

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Speaker 1: know of this partially developed creature, but it's still way

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Speaker 1: better than a century egg, the hundred year egg that

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Speaker 1: you're describing. Uh. We ate some of that on a

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Speaker 1: weird Facebook show he used to do called stack stuff

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Speaker 1: and that's that. That stuff was gross, Like I it

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Speaker 1: is the definition of an acquired taste. Well, okay, have

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Speaker 1: you let me just ask you guys a question. You

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Speaker 1: guys seem like adventurous eaters. Um, have either of you

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Speaker 1: tried tripe before, Yes, in fah it's been. I've had

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Speaker 1: it and as like a extra ingredient infa. But I've

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Speaker 1: never had haggess or never really had like well haggess

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Speaker 1: and tripe on the thing. I've never really eaten it

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Speaker 1: like on it. So and I've had sweetbreads, which isn't

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Speaker 1: quite the same. That's thalamus if I'm not mistaken. But

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Speaker 1: that's about as adventurous as I've got in that department.

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Speaker 1: Then you you did an immediate yes, yes, because tripe

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Speaker 1: is in actual intestine. Correct. One thing I had to

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Speaker 1: admit here is that I've I am a big fan

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Speaker 1: of sausage. I think it's maybe the German parts of

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Speaker 1: me or something, is something in my blood very much

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Speaker 1: enjoys a pork intestine encased meat. Uh worse yeah, but

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Speaker 1: but yeah, but but the thought of just eating intestines

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Speaker 1: just alone, no matter how it's prepared, grosses me out.

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Speaker 1: And I think it's just a I know, it's the

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Speaker 1: same kind of deal with with the ballute, Like the

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Speaker 1: thought of it is much worse than the actual act

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Speaker 1: or the flavor or anything like that. A couple of things, okay,

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Speaker 1: First off, one of my favorite restaurants in the world,

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Speaker 1: for some reason is a place called St. John's in

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Speaker 1: the United Kingdom. The chef is a guy named Fergus Henderson,

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Speaker 1: and he has been credited with quote unquote resurrecting British cooking.

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Speaker 1: This guy cooks with every part of the animal, especially

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Speaker 1: the stuff that's usually considered awful and thrown away. And

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Speaker 1: this comes to it's funny that you guys bring this up,

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Speaker 1: because just a few days ago I received their newest publication.

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Speaker 1: I love his cookbooks actually, and this called this one's

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Speaker 1: called the Book of St. John And there is an

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Speaker 1: entire chapter on tripe. It just could he goes ham

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Speaker 1: with it. Not on purpose, not that great, but I

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Speaker 1: would I would love to cook it for you guys

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Speaker 1: sometime post pandemic. Let's see if it's good. I've actually

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Speaker 1: been to the restaurant and it is surprisingly good. But

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Speaker 1: there's some weird stuff there. I like, I like liver,

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Speaker 1: I like game ere meats, I like obviously chicken thighs

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Speaker 1: doesn't isn't the same thing as awful, But I've had

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Speaker 1: heart heard is tasty. It's very like hardy where it

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Speaker 1: is it was absolutely not on purpose. Yeah, but it is.

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Speaker 1: It has a really it's almost like steak, Like it

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Speaker 1: really is like a very muscular piece of meat. I

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Speaker 1: don't find it gross at all. I think the things

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Speaker 1: that I find grosser things that are sure are squishy

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Speaker 1: or in some ways have an odd texture. But yeah,

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Speaker 1: I don't. It doesn't really turn me off inherently. I'm

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Speaker 1: glad you said squishy because that brings us to the

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Speaker 1: first big conspiracy we want to talk about today, right.

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Speaker 1: It does. It does just to sew this up. This

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Speaker 1: is the player. I would it for anybody who, for

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Speaker 1: anybody was like, uh, anybody who feels very close minded

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Speaker 1: about food or nutrition, or anybody who has the audacity

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Speaker 1: that's a merity to look at another culture and say, oh,

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Speaker 1: it's gross that you eat that. If you're in the US,

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Speaker 1: I would ask you to consider just how strange it

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Speaker 1: is that cheese exists. Like cheese is a weird thing,

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Speaker 1: and it's so normalized in our minds. It's just we

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Speaker 1: think of it as like this nice kind of pale

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Speaker 1: orange block that we can just slice off pieces of

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Speaker 1: and make up, you know, a grilled sandwich with. But

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Speaker 1: the process of it is really strange. And if you

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Speaker 1: really dig down deep into it. It's an odd concept,

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Speaker 1: Like it's one of those things where like who figured

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Speaker 1: that out? It was obviously an accident, right, like letting

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Speaker 1: the milk kurdle and what is it? Scraping off the

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Speaker 1: gross gelatinous surface that forms on top and processing it further. Yeah,

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Speaker 1: but it's it's a form of saving food that was

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Speaker 1: going to go bad. I mean it's so much. So

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Speaker 1: much food innovation comes from that need to to stalk

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Speaker 1: up on something when food supplies are limited. Yeah. I

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Speaker 1: just bring that up because when it comes to cuisine,

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Speaker 1: the thing that everybody has in common. Uh, we're all

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Speaker 1: in a glasshouse or a glass restaurant, so I would

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Speaker 1: be very careful when throwing stones or looking down one's

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Speaker 1: nose at another person's plate. Uh. Really should be outdoor seating,

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Speaker 1: by the way, it should be. Yes, it should be

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Speaker 1: outdoor seating. But Matt, you had the perfect segue. There's

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Speaker 1: something we have to talk about that may ruin one

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Speaker 1: particularly popular appetizer in the US. It's weird how normal

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Speaker 1: it is to be able to hop online in any

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Speaker 1: major city and get almost any food you want, virtually

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Speaker 1: any food. Historically, if you live hundreds and hundreds of

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Speaker 1: miles in lent, you should not be able to get seafood, right,

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Speaker 1: there's not a water source from which to take that

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Speaker 1: fish up. But now it is very common to say, hey,

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Speaker 1: let's splurge a little. Let's get some calamari, you know

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Speaker 1: what I mean. Let's get some fried lovely squid. A

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Speaker 1: little squeeze a lemon on there, you know what I mean.

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Speaker 1: I remember when I first started like encountering calamari, it

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Speaker 1: did feel like a very like special occasion kind of

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Speaker 1: dish like it was, and because it was exotic feeling, like, oh, squid, squiggy, squiggly,

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Speaker 1: squishy squid. It's fried to a delightful golden brown and

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Speaker 1: then dipped in marinara sauce or some kind of what

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Speaker 1: do you call it? A oli perhaps um? But yeah,

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Speaker 1: you know the ones you can't go wrong When they're

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Speaker 1: the ones that have the little tentacles and they're the

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Speaker 1: little heads. That's definitely you're in good shape there. You're

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Speaker 1: in good hands with whomever is serving you those little babies.

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Speaker 1: But the rings is where things can go horribly south. Yeah, yeah,

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Speaker 1: you gotta get the cathulu calamari. Okay, you want to

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Speaker 1: love craft aspect to your calamari, because it may not

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Speaker 1: always be the squid you think it is, at least

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Speaker 1: to us, at least according to some rumors. Right, this

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Speaker 1: is the part of the episode where we have to

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Speaker 1: say allegedly, so allegedly the calamari might be something different.

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Speaker 1: Cough cough. It is often it's happened, man, it's happened.

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Speaker 1: I see. I I don't think so. I don't think

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Speaker 1: it's happened at all. I don't. I've got to take

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Speaker 1: that stance right now because okay, well, well let's talk

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Speaker 1: about it first. But I disagree with you, but yeah, yeah,

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Speaker 1: I'm into it. So back in twenty thirteen, this allegation

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Speaker 1: hit garnered national attention when it was the subject of

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Speaker 1: an episode of This American Life, A fantastic, fantastic show.

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Speaker 1: Uh In this was sort of conspiratorial. The allegation here

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Speaker 1: was that the calamari that people order in restaurants is

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Speaker 1: sometimes not from squid, but from pigs. Specifically, they're rectums

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Speaker 1: their intestines. To Matt's point, I do want to pose

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Speaker 1: it are there are the rectums just so cleanly removable,

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Speaker 1: but they would just instantly resemble. And also it's like

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Speaker 1: you get one calamari ring per pig. That's that's that's

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Speaker 1: a big investment of livestock. Because that's all I'm saying here. Yeah,

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Speaker 1: it's more. I think using the word rectum is more

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Speaker 1: for uh, click bait or buzz value. So it would

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Speaker 1: really just be the intestine itself cut into rings. Yes. Um,

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Speaker 1: that's the thing that has been bandied about for for

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Speaker 1: for many years. While again to Matt, you may completely

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Speaker 1: disagree with this, we don't definitively no, uh, we have

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Speaker 1: or have proof of this has happened on some kind

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Speaker 1: of large scale. We do know that counterfeit seafood absolutely does. Um,

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Speaker 1: whether it's you know, well meaning mislabeling right or maybe

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Speaker 1: in cooking perhaps, Like it would be less of a

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Speaker 1: thing if you went into a fish market and they

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Speaker 1: were selling you something under the guise of being fresh

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Speaker 1: snapper and it was actually some other trash fish. Um.

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Speaker 1: But Matt, we gotta give you your day in court.

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Speaker 1: What what what is with what is your your misgivings

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Speaker 1: about this pig butthole phenomenon. Well, I was just doing

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Speaker 1: some reading about it. Slate has a great right up

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Speaker 1: on that episode of This American Life and that specific

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Speaker 1: segment that came from a producer, Ben Calhoun, and it

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Speaker 1: literally was a friend of a friend story of that

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Speaker 1: was just retold essentially in you know, within This American Life,

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Speaker 1: and you know it upon further looking at it and

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Speaker 1: really considering it. Calamari or you know, squid frozen versions

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Speaker 1: of it are widely available. They're fairly inexpensive, and you

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Speaker 1: can charge a good amount of money for it. So

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Speaker 1: it's one of those menu items where only only in

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Speaker 1: the most desperate of situations I think, would anyone you know, uh,

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Speaker 1: step to trying to get one over on their customers

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Speaker 1: to instead put tripe of some sort or pig intestines

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Speaker 1: of some sort in the in there in the mix,

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Speaker 1: rather than just you know, buying some fairly inexpensive calamari

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Speaker 1: and then selling it at a at a price that

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Speaker 1: they that they could. Yeah, that's interesting, and I've I've

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Speaker 1: read the same thing. Here's how I would respond. These

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Speaker 1: kinds of stories often get exaggerated, Right, So is there

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Speaker 1: a is there a widespread calamari conspiracy? Probably not, I

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Speaker 1: grant financially, it's it doesn't make as much sense and legally,

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Speaker 1: according to Uncle Sam, anything containing a pork product has

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Speaker 1: to be labeled as such. However, has this happened and

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Speaker 1: isolated perhaps desperate instances. The answer is quite possibly, because

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Speaker 1: there are numerous blind spots in the supply chain. I

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Speaker 1: would not characterize a restaurant maybe selling counterfeit calamari as

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Speaker 1: some sort of devious penny penching institution. I would say

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Speaker 1: they may have been built as well, somewhere in the

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Speaker 1: supply chain. Because the issue here is that counterfeit seafood, right,

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Speaker 1: the true conspiracy here. Counterfeit seafood is a real ongoing thing.

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Speaker 1: No one has conclusively proven a routine practice of subbing

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Speaker 1: out squid for pig intestines. But that lack of oversight

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Speaker 1: is what compels people to say as possible. But someone

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Speaker 1: would have to be in a very unique financial arrangement

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Speaker 1: for this to make sense. But the counterfeit seafood stuff, man,

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Speaker 1: it goes way deeper than a pigs button, for sure.

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Speaker 1: I wanted to bring one up really quickly. Again, that's

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Speaker 1: something that you know you've got, imitation crab. It's labeled

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Speaker 1: as imitation crab. I really I'm not quite sure what

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Speaker 1: imitation crab is made of. But you have scallops for example.

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Speaker 1: Scalops sometimes can be cookie cutter punch outs of like

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Speaker 1: stingray or uh what else shark as well. Uh. There's

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Speaker 1: there's an interesting report just last year from an outfit

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Speaker 1: called Oceanica, and they found that twenty one per cent

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Speaker 1: of the seafood in the US is being served somehow

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Speaker 1: under what we could call a fake identity. I love

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Speaker 1: that you mentioned scalop snool. Things like lobster, catfish, flounder, hallibut,

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Speaker 1: a ton of fish are often to be diplomatic mislabeled.

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Speaker 1: And there's also some marketing in here that's totally legal,

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Speaker 1: like Chilean sea bass spared no expense. Remember that was

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Speaker 1: that was the That was the meal in Jurassic Park,

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Speaker 1: the nice Chilean sea bass. That's right. The real name

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Speaker 1: for chill and sea bass is Patagonian toothfish and yum.

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Speaker 1: And you can pull up you can pull up a picture.

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Speaker 1: It's it's it's not gonna win the fish beauty contest.

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Speaker 1: Have you ever heard the expression toothsome yes, does that

415
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Speaker 1: mean you've got a lot of teeth? And it's something

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Speaker 1: that's texture to which you know something that I find

417
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Speaker 1: very toothsome is this imitation crab meat. This one's from

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Speaker 1: trans Ocean. This is one of my son's favorite snacks.

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Speaker 1: What's made of, Matt, I just brought it up a

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Speaker 1: minute ago. Yeah, that's why I'm bringing it to you.

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Speaker 1: Alaska pollock. That's what's in this one. Water, egg whites,

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Speaker 1: corn starch, sugar. Oh god, king crab meat is in

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00:26:44,800 --> 00:26:51,840
Speaker 1: this two or less of king crab meat or whoa

424
00:26:52,040 --> 00:26:58,560
Speaker 1: or blue crab meat extract or lobster or refined fish oil. Jesus,

425
00:26:59,000 --> 00:27:03,560
Speaker 1: this is like a choose your awn adventure ingredient. He

426
00:27:03,680 --> 00:27:06,400
Speaker 1: loves it. You don't know what you're FEEDI um each time.

427
00:27:06,560 --> 00:27:10,800
Speaker 1: It could be crab, it could be lobster. Oh god,

428
00:27:12,520 --> 00:27:16,280
Speaker 1: Well you know, honestly, there are some dishes, uh, in

429
00:27:16,320 --> 00:27:21,000
Speaker 1: which with which I prefer to use imitation crab. But

430
00:27:21,119 --> 00:27:23,359
Speaker 1: I I was not aware of that, Matt. Thank you

431
00:27:23,440 --> 00:27:26,080
Speaker 1: for bringing that to our attention. I don't think I've

432
00:27:26,160 --> 00:27:30,639
Speaker 1: seen an ingredient list that goes down into an either

433
00:27:30,920 --> 00:27:36,200
Speaker 1: or situation. I didn't know that was legal. It does

434
00:27:36,240 --> 00:27:39,760
Speaker 1: seem a little fishy. There is you know what I

435
00:27:39,840 --> 00:27:42,000
Speaker 1: was wrong with? The or? There are a couple of ors,

436
00:27:42,000 --> 00:27:46,320
Speaker 1: but don't I put in a few supp put in

437
00:27:46,359 --> 00:27:49,600
Speaker 1: too many, Jesus, I'm gonna go. I'm gonna go put

438
00:27:49,600 --> 00:27:53,280
Speaker 1: this back before he goes bad. Yeah. Well, I think

439
00:27:53,280 --> 00:27:55,640
Speaker 1: we're wrapped on seafood there, and that was a great

440
00:27:55,680 --> 00:27:57,200
Speaker 1: way to do it. But I just had to bring

441
00:27:57,240 --> 00:27:58,760
Speaker 1: this up because I don't think it's anywhere else in

442
00:27:58,800 --> 00:28:02,760
Speaker 1: the outline. If we're talking about imitation stuff. Uh, we

443
00:28:02,800 --> 00:28:05,399
Speaker 1: would be remiss if we didn't mention the all the

444
00:28:05,640 --> 00:28:09,400
Speaker 1: horsemeat krawfuffle of of of recent years. I don't quite

445
00:28:09,440 --> 00:28:12,400
Speaker 1: remember what. I think it was just a couple of years. Okay,

446
00:28:12,400 --> 00:28:15,760
Speaker 1: so a few more than in recent but um, the

447
00:28:16,280 --> 00:28:21,439
Speaker 1: chain of German in origin supermarkets all the uh conducted

448
00:28:21,480 --> 00:28:25,160
Speaker 1: a test on some of their ready made beef dishes,

449
00:28:25,320 --> 00:28:27,600
Speaker 1: you know, frozen things, and it was from a supplier

450
00:28:27,760 --> 00:28:31,719
Speaker 1: named call me gul Uh and tests revealed that thirty

451
00:28:31,920 --> 00:28:36,360
Speaker 1: to a hundred percent of these beef products were actually horsemeat.

452
00:28:37,040 --> 00:28:40,760
Speaker 1: No yeah, and they withdrew them. And this is a

453
00:28:40,840 --> 00:28:43,000
Speaker 1: thing that can be confirmed. This actually happened. There's not

454
00:28:43,040 --> 00:28:46,480
Speaker 1: a conspiracy theory. Um. And I think Ben, we've talked

455
00:28:46,480 --> 00:28:49,400
Speaker 1: about this. You have interesting takes on horse meat. There's

456
00:28:49,400 --> 00:28:51,800
Speaker 1: some Asian countries where you've been to where it is

457
00:28:51,840 --> 00:28:54,560
Speaker 1: pretty readily available, and I believe you tried it and

458
00:28:54,600 --> 00:28:57,760
Speaker 1: you didn't think it was too bad. No, not too

459
00:28:57,760 --> 00:29:00,800
Speaker 1: bad at all. But if you want to know, you

460
00:29:00,840 --> 00:29:03,560
Speaker 1: want to know, that's the thing you want to know.

461
00:29:04,480 --> 00:29:08,760
Speaker 1: I don't. I don't think anybody is looking back fondly

462
00:29:08,800 --> 00:29:13,200
Speaker 1: on as that time I got tricked into eating horsemeat.

463
00:29:13,840 --> 00:29:16,440
Speaker 1: This also all the got the most pressed for this,

464
00:29:16,560 --> 00:29:20,840
Speaker 1: but that supplier you mentioned was supplying several other companies

465
00:29:20,920 --> 00:29:24,640
Speaker 1: in Sweden, and I want to save France. The counterfeiting

466
00:29:25,560 --> 00:29:31,440
Speaker 1: problem in food is a multilayered conspiracy and it occurs

467
00:29:31,680 --> 00:29:35,640
Speaker 1: all the time all around us. In fact, by the way,

468
00:29:36,560 --> 00:29:39,560
Speaker 1: we're probably going to see more of it unless the

469
00:29:39,840 --> 00:29:45,280
Speaker 1: unless there's some pretty robust legislation down the pike. As

470
00:29:45,920 --> 00:29:49,360
Speaker 1: maritime ecosystems collapse, you know you're gonna see more and

471
00:29:49,440 --> 00:29:54,440
Speaker 1: more uh, confusing seafood. Huh. I do have to add

472
00:29:54,520 --> 00:29:57,040
Speaker 1: this last thing, and then I'm then I'm done on

473
00:29:57,080 --> 00:30:01,280
Speaker 1: this topic. The dishes in question at d to be fair,

474
00:30:01,640 --> 00:30:07,880
Speaker 1: we're called Today's Special Frozen beef Lasagna and Today's Special

475
00:30:08,120 --> 00:30:11,760
Speaker 1: Frozen spaghetti bolinas. So you know it was special beef

476
00:30:12,720 --> 00:30:17,440
Speaker 1: a k A horse beef. Yeah, and especially you know

477
00:30:17,560 --> 00:30:24,640
Speaker 1: given that consuming that type of flesh is taboo in

478
00:30:24,800 --> 00:30:27,640
Speaker 1: the West. This is not Yeah, this is not like

479
00:30:27,800 --> 00:30:32,880
Speaker 1: finding out you know that you were you ordered chicken

480
00:30:32,920 --> 00:30:34,640
Speaker 1: and you've got a duck, you know what I mean.

481
00:30:34,680 --> 00:30:36,600
Speaker 1: These are very different things, and so it's sort of

482
00:30:36,640 --> 00:30:40,240
Speaker 1: almost the equivalent of like being a vegetarian and being

483
00:30:40,400 --> 00:30:42,920
Speaker 1: dosed with like chicken meat, you know what I mean.

484
00:30:43,240 --> 00:30:45,120
Speaker 1: Like it's I mean, it's a little different, but it's

485
00:30:45,320 --> 00:30:48,000
Speaker 1: that level of like if you found this out, it

486
00:30:48,120 --> 00:30:50,920
Speaker 1: was against all of your principles, like eating a horse

487
00:30:51,440 --> 00:30:54,120
Speaker 1: would be like the worst possible thing you could imagine,

488
00:30:54,120 --> 00:30:57,360
Speaker 1: Like it could shake your whole culinary worldview and really

489
00:30:57,400 --> 00:31:01,680
Speaker 1: like cause some serious PTSD for some people. Agreed, And

490
00:31:02,080 --> 00:31:08,880
Speaker 1: speaking of uh trauma fear speculation, let's pause for a

491
00:31:08,920 --> 00:31:12,200
Speaker 1: word from our sponsor and we'll dive into some urban

492
00:31:12,320 --> 00:31:21,760
Speaker 1: legends and we are back. This is a weird one.

493
00:31:22,080 --> 00:31:25,400
Speaker 1: Right to us conspiracy at I heart radio dot com.

494
00:31:25,440 --> 00:31:29,840
Speaker 1: If you have heard of a theory like this, there's

495
00:31:29,880 --> 00:31:33,680
Speaker 1: a long running idea or theory we can call it

496
00:31:34,040 --> 00:31:41,360
Speaker 1: that certain beverages are meant to promote sterilization or to

497
00:31:41,880 --> 00:31:48,120
Speaker 1: prevent sexual activity through some ingredients, some additive that's put

498
00:31:48,200 --> 00:31:53,760
Speaker 1: into the mix. This is a long running concept in

499
00:31:54,080 --> 00:31:58,560
Speaker 1: parts of world militaries. And this is a concept that's

500
00:31:58,560 --> 00:32:02,680
Speaker 1: pretty common in the US prison system. Right, they'll say, hey,

501
00:32:02,720 --> 00:32:07,240
Speaker 1: the stuff they're giving you to drink maybe maybe like

502
00:32:07,800 --> 00:32:14,040
Speaker 1: rendering you, uh, sexually dysfunctional for a time. Or the

503
00:32:14,480 --> 00:32:19,400
Speaker 1: very far extreme is that this will somehow permanently sterilize

504
00:32:19,520 --> 00:32:22,520
Speaker 1: a person. And it makes sense that these two ideas

505
00:32:22,520 --> 00:32:27,600
Speaker 1: would come from places with a large male population, right,

506
00:32:27,720 --> 00:32:30,560
Speaker 1: and that that has to live in close quarters, which

507
00:32:30,560 --> 00:32:34,360
Speaker 1: is kind of unnatural for people. The thing is, there's

508
00:32:34,400 --> 00:32:37,880
Speaker 1: not any proof of this. If you have proof from

509
00:32:37,920 --> 00:32:40,720
Speaker 1: maybe your time in the armed forces or something, then

510
00:32:40,920 --> 00:32:42,640
Speaker 1: we would love to hear it. But have you guys

511
00:32:42,680 --> 00:32:45,600
Speaker 1: ever heard of this theory? Well, I mean non intentional,

512
00:32:45,680 --> 00:32:48,200
Speaker 1: Like I wasn't there a thing where certain dies maybe

513
00:32:48,360 --> 00:32:54,000
Speaker 1: would render people sterile or or not promote proper growth

514
00:32:54,040 --> 00:32:59,239
Speaker 1: of reproductive cells like yellow number five and things like that,

515
00:32:59,360 --> 00:33:01,520
Speaker 1: or did I make that there? There have been rumors

516
00:33:01,560 --> 00:33:08,440
Speaker 1: about various food additives, food colors, um and a couple

517
00:33:08,440 --> 00:33:12,400
Speaker 1: of other things like um stabilizers. We talked about what

518
00:33:12,520 --> 00:33:14,720
Speaker 1: was what we talked about a little while ago. That

519
00:33:14,800 --> 00:33:17,800
Speaker 1: was in Mountain dew. Um. God, it was a long time.

520
00:33:17,800 --> 00:33:22,080
Speaker 1: I think it was maybe we talked about that. But um,

521
00:33:22,080 --> 00:33:25,840
Speaker 1: it's the flame flame retardant chemical all or something that

522
00:33:25,960 --> 00:33:29,720
Speaker 1: exists within a lot of citrus beverages that causes that

523
00:33:29,800 --> 00:33:40,600
Speaker 1: cloudy look. Oh uh broad Yes, something vegetable oil, Yes,

524
00:33:40,600 --> 00:33:44,000
Speaker 1: exactly is that true? Brominad vegetable oils. This is what

525
00:33:44,080 --> 00:33:48,239
Speaker 1: I recall it being. Yeah, it multifies citrus flavored soft drinks. Uh.

526
00:33:48,280 --> 00:33:51,040
Speaker 1: There there's a lot of issue with that. But ben

527
00:33:51,160 --> 00:33:53,400
Speaker 1: a dear to answer your question, I don't know anything

528
00:33:53,400 --> 00:33:58,360
Speaker 1: about some kind of larger conspiracy to you know, uh,

529
00:33:58,600 --> 00:34:03,960
Speaker 1: sterilized people through some kind of drink or substance like that. Yeah,

530
00:34:04,040 --> 00:34:07,920
Speaker 1: it's it's a it's kind of a sub genre that

531
00:34:08,040 --> 00:34:15,120
Speaker 1: bears something in common with the the belief that substance

532
00:34:15,400 --> 00:34:20,680
Speaker 1: X is added to a common resource like water, right

533
00:34:21,200 --> 00:34:24,399
Speaker 1: for some nefarious purpose. So it's similar to say, it's

534
00:34:24,440 --> 00:34:28,400
Speaker 1: similar to the old fluoridation stories. The fluoride is added

535
00:34:28,440 --> 00:34:32,439
Speaker 1: the water. Uh, that part is true. But with this

536
00:34:33,080 --> 00:34:35,920
Speaker 1: there there's some weird questions. Right, There's some holes in

537
00:34:35,960 --> 00:34:42,600
Speaker 1: this concept, first one being how do you regulate a dosage.

538
00:34:42,880 --> 00:34:45,920
Speaker 1: That's the same issue run into with the fluoride theories

539
00:34:45,960 --> 00:34:49,680
Speaker 1: and other related ones. But the scary thing about this

540
00:34:51,000 --> 00:34:54,240
Speaker 1: is that it doesn't come from nowhere, right, It has

541
00:34:54,880 --> 00:35:00,600
Speaker 1: a past and a precedent, because theories and speculation regarding

542
00:35:00,760 --> 00:35:05,200
Speaker 1: population control in the United States are firmly rooted in

543
00:35:05,320 --> 00:35:12,160
Speaker 1: Uncle Sam's very real and very disturbing practice of eugenics.

544
00:35:12,160 --> 00:35:19,000
Speaker 1: Like the government of the United States actively did sterilized

545
00:35:19,040 --> 00:35:23,200
Speaker 1: people multiple times, and it's weird that it doesn't get

546
00:35:23,239 --> 00:35:26,520
Speaker 1: mentioned as often as it should. Yeah, we've talked about

547
00:35:26,520 --> 00:35:29,080
Speaker 1: a couple of in a couple of different episodes on

548
00:35:29,719 --> 00:35:33,240
Speaker 1: for various reasons, just the terrible history that the United

549
00:35:33,280 --> 00:35:36,799
Speaker 1: States has with eugenics and how it actually appears to

550
00:35:36,880 --> 00:35:44,560
Speaker 1: have influenced a certain regime out in Germany. Right, right,

551
00:35:44,920 --> 00:35:47,720
Speaker 1: And it might surprise a lot of our US listeners

552
00:35:47,760 --> 00:35:53,960
Speaker 1: to know the first eugenics based compulsory sterilization law in

553
00:35:54,160 --> 00:35:59,839
Speaker 1: human history was it was passed here in the US

554
00:36:00,760 --> 00:36:05,880
Speaker 1: Indiana in nine seven, made humanity's first law of this sort,

555
00:36:06,239 --> 00:36:11,160
Speaker 1: and other people just copied Indiana the Virginia Sterilization Act

556
00:36:11,200 --> 00:36:16,440
Speaker 1: in culled for patients and mental institutions to be sterilized

557
00:36:16,480 --> 00:36:18,600
Speaker 1: against their will. This is when they threw around all

558
00:36:18,640 --> 00:36:22,319
Speaker 1: those really you know, offensive terms for people with low

559
00:36:22,360 --> 00:36:26,520
Speaker 1: i q s. Correct. Yeah, this is this is another

560
00:36:26,560 --> 00:36:30,280
Speaker 1: one of those things and rumors that as you're saying,

561
00:36:30,640 --> 00:36:35,440
Speaker 1: it feels true because if you think about a prison population,

562
00:36:35,520 --> 00:36:38,879
Speaker 1: let's just take that as a as an example, there

563
00:36:38,920 --> 00:36:43,840
Speaker 1: would be motive for those who run the prison two

564
00:36:44,320 --> 00:36:48,360
Speaker 1: keep the inmates, you know, the population as calm as possible,

565
00:36:48,920 --> 00:36:51,160
Speaker 1: right they would have they would there would be motivation

566
00:36:51,320 --> 00:36:55,120
Speaker 1: for that, for that desire. And if you could achieve

567
00:36:55,200 --> 00:37:00,120
Speaker 1: that by applying some what was it, extra ingredient to

568
00:37:00,480 --> 00:37:04,200
Speaker 1: you know, whatever food supplier or drink supply that you've

569
00:37:04,239 --> 00:37:08,200
Speaker 1: got providing that you're providing for them, you know, it

570
00:37:08,200 --> 00:37:12,440
Speaker 1: would be it would be easily achieved. However, you know,

571
00:37:12,760 --> 00:37:14,520
Speaker 1: I don't have any proof. I don't think we have

572
00:37:14,560 --> 00:37:17,839
Speaker 1: any proof to show that it's happening at at even

573
00:37:17,880 --> 00:37:21,680
Speaker 1: one particular prison or something like that, but it definitely

574
00:37:21,920 --> 00:37:27,840
Speaker 1: feels real. Yeah, that's that's the thing. So we couldn't

575
00:37:27,840 --> 00:37:32,840
Speaker 1: find any solid confirmation about this. It's just it's very common.

576
00:37:33,160 --> 00:37:35,160
Speaker 1: One of the ingredients that you hear a lot in

577
00:37:35,200 --> 00:37:39,440
Speaker 1: these theories is saltpeter, and somebody will say that saltpeter

578
00:37:39,640 --> 00:37:43,200
Speaker 1: is added to maybe not just the the water, but

579
00:37:43,600 --> 00:37:47,320
Speaker 1: the food as well. Also you'll hear this in boys schools,

580
00:37:47,840 --> 00:37:50,920
Speaker 1: and the idea is that it it diminishes this X

581
00:37:51,000 --> 00:37:54,040
Speaker 1: drive to your point, Matt, to make the population somewhat

582
00:37:54,080 --> 00:37:57,840
Speaker 1: more sedate and easy to control. Wait, what you're saying,

583
00:37:57,880 --> 00:38:03,040
Speaker 1: I can take saltpeter to lower my sex drive potassium nitrate.

584
00:38:03,120 --> 00:38:05,560
Speaker 1: But the problem here is no, I'm not saying that

585
00:38:05,840 --> 00:38:10,400
Speaker 1: because it doesn't work. It doesn't work. It just sounds

586
00:38:10,520 --> 00:38:18,200
Speaker 1: intelligent and conversation, you know, because you can find saltpeter

587
00:38:18,360 --> 00:38:21,239
Speaker 1: in a ton of stuff. It's used as a preservative

588
00:38:21,280 --> 00:38:24,400
Speaker 1: in food and color. It's a it's an agent of

589
00:38:24,440 --> 00:38:29,480
Speaker 1: color retention in things like bacon, corned beef, ham, hot dogs. Hey,

590
00:38:29,560 --> 00:38:32,719
Speaker 1: maybe even sausages. But it's also an ice cream. So

591
00:38:32,760 --> 00:38:36,880
Speaker 1: this one we can say is, so far as we

592
00:38:36,920 --> 00:38:39,400
Speaker 1: can tell, is not true, but it is based in

593
00:38:39,520 --> 00:38:44,319
Speaker 1: some very real, very disturbing truths, and those are you know,

594
00:38:44,960 --> 00:38:47,840
Speaker 1: there's an argument you can make that the oral tradition

595
00:38:48,719 --> 00:38:54,120
Speaker 1: of this conspiratorial story is kind of our our culture

596
00:38:54,600 --> 00:39:00,839
Speaker 1: recounting the terrible things that occurred in the past. Uh,

597
00:39:01,000 --> 00:39:06,080
Speaker 1: but now we know you were waiting for this, folks. Yes,

598
00:39:06,560 --> 00:39:08,440
Speaker 1: we are going to talk about some of those wild

599
00:39:08,600 --> 00:39:13,000
Speaker 1: fast food ideas. Fast food itself is kind of a conspiracy, right,

600
00:39:13,280 --> 00:39:17,239
Speaker 1: There's never been a global supply chain like this. Ever.

601
00:39:17,560 --> 00:39:21,279
Speaker 1: You've probably heard rumors that the mc rib for McDonald's

602
00:39:21,320 --> 00:39:25,920
Speaker 1: is so popular that it like excuse the world pork market.

603
00:39:26,360 --> 00:39:28,560
Speaker 1: You probably had some weird fast food experiences in your

604
00:39:28,560 --> 00:39:31,480
Speaker 1: old life. Is that why they only bring it back seasonally, Ben,

605
00:39:31,520 --> 00:39:36,040
Speaker 1: because they don't want to totally upend the pork supply. Yeah. Yeah,

606
00:39:36,160 --> 00:39:39,880
Speaker 1: cows and chickens we're good all year, that's fine. But

607
00:39:40,080 --> 00:39:42,359
Speaker 1: the pigs, you gotta let them be for a while.

608
00:39:42,400 --> 00:39:44,600
Speaker 1: I gotta wonder how much actual pork is in that

609
00:39:44,680 --> 00:39:47,279
Speaker 1: McRib too. I mean, like, I just I'm not I

610
00:39:47,320 --> 00:39:49,840
Speaker 1: have no proof for answer to this question. I just

611
00:39:49,920 --> 00:39:51,520
Speaker 1: for some reason have a feeling like it's a pork

612
00:39:52,239 --> 00:39:58,200
Speaker 1: uh composite kind of situation. Oh for sure. Yeah, here's

613
00:39:58,440 --> 00:40:01,560
Speaker 1: here's the thing. You and find some work on this

614
00:40:01,680 --> 00:40:06,759
Speaker 1: by economists who are usually arguing that there isn't there

615
00:40:06,840 --> 00:40:12,080
Speaker 1: isn't a super strong correlation between the mic ribb and

616
00:40:12,239 --> 00:40:16,880
Speaker 1: pork prices in terms of like a causative relationship. Right there,

617
00:40:16,880 --> 00:40:21,520
Speaker 1: they were not saying most economists will argue that the

618
00:40:21,640 --> 00:40:25,200
Speaker 1: mic ribb itself doesn't seem to be swinging the needle

619
00:40:25,600 --> 00:40:30,040
Speaker 1: on global pork supplies. But maybe there's another relief. Maybe

620
00:40:30,080 --> 00:40:35,000
Speaker 1: there's a different relationship. Maybe McDonald's is following the curve right,

621
00:40:35,040 --> 00:40:39,200
Speaker 1: So maybe when pork prices dropped to some threshold, then

622
00:40:39,239 --> 00:40:41,279
Speaker 1: they say, okay, it makes sense for us to make

623
00:40:41,320 --> 00:40:45,480
Speaker 1: the mcribb again. That makes so much sense. I mean

624
00:40:45,480 --> 00:40:49,400
Speaker 1: that that makes more sense than the idea that Ronald

625
00:40:49,480 --> 00:40:54,680
Speaker 1: McDonald is somewhere steepling his clown fingers and saying it's

626
00:40:54,760 --> 00:41:00,160
Speaker 1: time to punish the pork people. They'll learn, really the

627
00:41:00,239 --> 00:41:02,640
Speaker 1: McRib you know what I mean? I don't. I don't

628
00:41:02,680 --> 00:41:06,319
Speaker 1: think it's quite that level. But there's somebody in some

629
00:41:06,520 --> 00:41:09,920
Speaker 1: office that hits the McRib button though, and it's just

630
00:41:10,000 --> 00:41:14,640
Speaker 1: an alert that goes out to every franchise e. They're

631
00:41:14,680 --> 00:41:19,000
Speaker 1: just like I like the idea of a red phone,

632
00:41:19,600 --> 00:41:23,239
Speaker 1: like an old school landline phone with no number it's

633
00:41:23,320 --> 00:41:25,560
Speaker 1: just a red phone, like the bat phone or something.

634
00:41:25,880 --> 00:41:29,000
Speaker 1: And there's one person whose entire job is to every

635
00:41:29,080 --> 00:41:32,279
Speaker 1: so often just pick up this phone and then say like,

636
00:41:32,920 --> 00:41:37,719
Speaker 1: do it, and then all across the world and they

637
00:41:37,760 --> 00:41:40,040
Speaker 1: do it too, and they pick up we're going to

638
00:41:40,120 --> 00:41:44,600
Speaker 1: make apple fritters now, and then they just say the

639
00:41:44,640 --> 00:41:47,640
Speaker 1: new things. I love it. How do you get that gig?

640
00:41:48,680 --> 00:41:52,120
Speaker 1: That's sort of like uh dipping your toe into fast

641
00:41:52,120 --> 00:41:57,839
Speaker 1: food conspiracy kind of thing, right, because it sounds ostensibly possible,

642
00:41:58,040 --> 00:42:01,879
Speaker 1: if not plausible, it sounds possible, but other stories get

643
00:42:01,880 --> 00:42:08,120
Speaker 1: weird so quickly. You guys, remember that before KFC used

644
00:42:08,120 --> 00:42:11,560
Speaker 1: to be called Kentucky Fried Chicken. Do do you guys

645
00:42:11,640 --> 00:42:16,160
Speaker 1: remember that? Yeah? Yeah, big old signs that were just

646
00:42:16,360 --> 00:42:19,200
Speaker 1: huge with so many letters. And then they went the

647
00:42:19,200 --> 00:42:22,279
Speaker 1: way of many UH brands like that and you know,

648
00:42:22,400 --> 00:42:27,320
Speaker 1: wanted to to simplify, go for a minimalist approach KFC TLC.

649
00:42:27,800 --> 00:42:30,719
Speaker 1: The implication what is that that? I mean the implication

650
00:42:30,800 --> 00:42:34,560
Speaker 1: and the conspiracy circles perhaps is that chicken no longer

651
00:42:34,640 --> 00:42:38,920
Speaker 1: was in play? Yes, do you guys remember when we

652
00:42:39,000 --> 00:42:41,480
Speaker 1: used to make a show called Stuff they Don't Want

653
00:42:41,520 --> 00:42:46,759
Speaker 1: You to Know? And then it became Stiddardwick. Oh yeah,

654
00:42:46,960 --> 00:42:50,480
Speaker 1: I do. It was a golden day at PR agency.

655
00:42:50,640 --> 00:42:54,680
Speaker 1: Was worth every penny. So yeah. The the idea then

656
00:42:55,040 --> 00:42:59,160
Speaker 1: is that there's some sort of delustion, right the tail.

657
00:43:00,080 --> 00:43:05,120
Speaker 1: The tail goes something like this. Over the years, while

658
00:43:05,320 --> 00:43:11,399
Speaker 1: selling you buckets of chicken, KFC was also paying scientists

659
00:43:11,600 --> 00:43:16,439
Speaker 1: to do insane experiments on on poultry. H and they

660
00:43:16,480 --> 00:43:21,560
Speaker 1: were genetically altering these poor, unfortunate birds to the point

661
00:43:21,600 --> 00:43:25,040
Speaker 1: where they weren't They might not even have heads anymore.

662
00:43:25,120 --> 00:43:27,760
Speaker 1: They might just be somehow some kind of like chicken

663
00:43:27,800 --> 00:43:31,880
Speaker 1: equivalent of a human centipede. Right, It's just they've figured

664
00:43:31,880 --> 00:43:35,120
Speaker 1: out a way to just grow the breasts, the wings

665
00:43:35,120 --> 00:43:38,359
Speaker 1: and the drumsticks, et cetera. And now this could no

666
00:43:38,480 --> 00:43:42,280
Speaker 1: longer be as you pointed out in the labeled as chicken.

667
00:43:42,600 --> 00:43:45,440
Speaker 1: Whatever they did, they did it, they took it too far.

668
00:43:45,760 --> 00:43:51,880
Speaker 1: It's not chicken anymore. Um to be fair or foul. Uh.

669
00:43:52,480 --> 00:43:57,080
Speaker 1: KFC actually responded to this one. The responses to a

670
00:43:57,080 --> 00:44:00,520
Speaker 1: lot of these theories are classic. But imagine you're the

671
00:44:00,600 --> 00:44:04,759
Speaker 1: PR person for KFC and you have to say, okay,

672
00:44:05,040 --> 00:44:08,839
Speaker 1: we still use chicken. We're not at the dark forefront

673
00:44:08,920 --> 00:44:14,960
Speaker 1: of evil gadaga like genetic experimentation. But their their response

674
00:44:15,040 --> 00:44:19,279
Speaker 1: to this, their comeback is, I don't know, it's believable,

675
00:44:19,400 --> 00:44:22,600
Speaker 1: because they said, we did change the name to get

676
00:44:22,680 --> 00:44:26,160
Speaker 1: rid of some words the government didn't tell us to.

677
00:44:26,920 --> 00:44:31,320
Speaker 1: We just don't want people to hear the word fried. Yeah,

678
00:44:31,520 --> 00:44:35,080
Speaker 1: because for quite a while there and even now, the

679
00:44:35,200 --> 00:44:40,920
Speaker 1: word fried comes comes with it the connotation of super unhealthy,

680
00:44:41,120 --> 00:44:43,560
Speaker 1: like don't eat that. Ever, that's the worst thing you

681
00:44:43,560 --> 00:44:45,800
Speaker 1: can do to your body. Don't do that, which isn't

682
00:44:45,840 --> 00:44:50,920
Speaker 1: necessarily true, but it's also not wrong. So I'll tell

683
00:44:50,920 --> 00:44:51,960
Speaker 1: you what it is, one of the worst things you

684
00:44:52,000 --> 00:44:55,879
Speaker 1: can possibly put in your body. As the amazingly unhealthy

685
00:44:55,960 --> 00:44:59,440
Speaker 1: KFC menu item the double down. Do you recall this,

686
00:45:01,080 --> 00:45:02,600
Speaker 1: I don't know if it is or not, but it

687
00:45:02,760 --> 00:45:05,200
Speaker 1: was certainly was around. It was, you know, a football

688
00:45:05,600 --> 00:45:09,440
Speaker 1: kind of themed menu item that that substituted fried chicken

689
00:45:09,480 --> 00:45:15,400
Speaker 1: patties for buns. So they weren't chicken. Those were breasts,

690
00:45:15,520 --> 00:45:19,480
Speaker 1: my friend, okay, okay, and they were delicious that they were,

691
00:45:19,960 --> 00:45:24,080
Speaker 1: and it as bacon. I I actually I never ate it.

692
00:45:24,120 --> 00:45:26,759
Speaker 1: I think they still serve it, but I got close

693
00:45:26,840 --> 00:45:28,440
Speaker 1: one time. But it was one of those do I

694
00:45:28,520 --> 00:45:31,640
Speaker 1: dare disturb the universe moments? You know, yes, do I

695
00:45:31,719 --> 00:45:36,400
Speaker 1: dare disturb the sleeping elder beasts slumber? That was redundant,

696
00:45:36,440 --> 00:45:38,719
Speaker 1: but you get where I'm coming from. Um. Have you

697
00:45:38,760 --> 00:45:46,920
Speaker 1: guys seen the delightful new Hulu reboot of the show Animaniacs.

698
00:45:47,719 --> 00:45:50,880
Speaker 1: The first episode, Uh, it's great. And they in the

699
00:45:50,920 --> 00:45:53,680
Speaker 1: first episode it's all about it. They've been like away,

700
00:45:53,800 --> 00:45:55,920
Speaker 1: I don't know, they were exiled or something. Um, and

701
00:45:56,200 --> 00:45:58,480
Speaker 1: they do with this amazing song called the catch Up Song.

702
00:45:58,520 --> 00:46:00,799
Speaker 1: That's all about everything that's happened. It's the nineties when

703
00:46:00,840 --> 00:46:03,880
Speaker 1: the show ended and since now, and it goes through politics,

704
00:46:03,880 --> 00:46:06,640
Speaker 1: it goes through like Amazon and drones and all the things.

705
00:46:06,840 --> 00:46:09,160
Speaker 1: There's a really great part where they they're like, well,

706
00:46:09,160 --> 00:46:10,719
Speaker 1: we don't know what's gonna happen in the future because

707
00:46:10,719 --> 00:46:12,959
Speaker 1: the writers are writing this in and it's not gonna

708
00:46:12,960 --> 00:46:16,560
Speaker 1: come out till so we'll just use our imagination. And

709
00:46:16,600 --> 00:46:20,560
Speaker 1: there's a amazing verse that goes like this, we have

710
00:46:20,680 --> 00:46:23,799
Speaker 1: chips in our brains. We no longer feel pain. There

711
00:46:23,800 --> 00:46:27,080
Speaker 1: are worsening climate disasters. Now we live underground, and we

712
00:46:27,120 --> 00:46:30,920
Speaker 1: can't make a sound lest we anger our polar bear masters.

713
00:46:31,320 --> 00:46:35,160
Speaker 1: We breed birds without arms on our factory farms, and

714
00:46:35,200 --> 00:46:38,240
Speaker 1: we live in aluminum bunkers. We sent humans to Mars.

715
00:46:38,360 --> 00:46:40,879
Speaker 1: All the food comes in bars, and the top rated

716
00:46:40,920 --> 00:46:43,600
Speaker 1: show is called Clunkers. Uh. And then it says it's

717
00:46:43,760 --> 00:46:46,680
Speaker 1: about a talking police car who's who's also a time machine. Wow,

718
00:46:46,760 --> 00:46:50,480
Speaker 1: here comes the star Clunko. I travel through time following crime. Okay,

719
00:46:50,520 --> 00:46:52,880
Speaker 1: that's all I've got. But I just love the factory farms,

720
00:46:52,920 --> 00:46:55,520
Speaker 1: birth without arms line and food and bars. I thought

721
00:46:55,520 --> 00:46:59,439
Speaker 1: that was appropriate for this episode. There you go, man,

722
00:46:59,600 --> 00:47:04,040
Speaker 1: and I'm any acts. Steven Spielberg made that stuff. You

723
00:47:04,040 --> 00:47:08,040
Speaker 1: can still he's still involved. It's very very good. That's awesome. Well,

724
00:47:08,080 --> 00:47:09,799
Speaker 1: you know what, you know what you have to do

725
00:47:09,840 --> 00:47:13,800
Speaker 1: a lot of Uh when when you're making animated series.

726
00:47:14,239 --> 00:47:17,879
Speaker 1: What's that you gotta do? Caffeine baby, Well, some kind

727
00:47:17,880 --> 00:47:23,719
Speaker 1: of upper drink. Yeah, yeah, the excellent segue, Matt. There's

728
00:47:23,719 --> 00:47:27,320
Speaker 1: a very popular chain that's familiar to all our Canadian listeners.

729
00:47:27,360 --> 00:47:32,120
Speaker 1: It's called Tim Horton's. Many of our friends up north

730
00:47:32,800 --> 00:47:37,279
Speaker 1: will gladly seeing the praises of a delicious cup of

731
00:47:37,360 --> 00:47:42,160
Speaker 1: Tim Horton's coffee. This coffee come not a sponsor. Uh,

732
00:47:42,280 --> 00:47:45,160
Speaker 1: this coffee come, I've actually never tried it. This coffee

733
00:47:45,200 --> 00:47:49,080
Speaker 1: comes with a free conspiracy theory of its own. There

734
00:47:49,080 --> 00:47:54,120
Speaker 1: are people who seemed to to some degree believe that

735
00:47:54,160 --> 00:47:58,480
Speaker 1: tim Horton's was spiking its coffee with something else and

736
00:47:58,520 --> 00:48:03,520
Speaker 1: the people were becoming uh physiologically addicted to not the

737
00:48:03,560 --> 00:48:08,160
Speaker 1: caffeine necessarily, but whatever that ingredient X was just refer

738
00:48:08,280 --> 00:48:12,600
Speaker 1: to collectively as crank. And they, well, they said that

739
00:48:12,640 --> 00:48:16,760
Speaker 1: they thought, like the popular theory was that tim Horton's

740
00:48:16,840 --> 00:48:20,520
Speaker 1: was adding nicotine to the coffee and people were getting

741
00:48:20,560 --> 00:48:23,839
Speaker 1: addicted to nicotine and they didn't realize it because they

742
00:48:23,880 --> 00:48:26,799
Speaker 1: were They thought, they just really have to have my

743
00:48:26,920 --> 00:48:30,200
Speaker 1: morning cup of coffee, which you probably already do if

744
00:48:30,239 --> 00:48:33,759
Speaker 1: you are into caffeine. I'm drinking my second cup of

745
00:48:33,760 --> 00:48:36,640
Speaker 1: coffee right now. I don't know if there's nicotine in it.

746
00:48:36,880 --> 00:48:38,279
Speaker 1: This episode of stuff that I I don't want you to

747
00:48:38,280 --> 00:48:41,520
Speaker 1: know is brought to you by iced coffee, home brewed

748
00:48:41,600 --> 00:48:46,719
Speaker 1: or otherwise. It's what keeps us going. And uh then again, uh,

749
00:48:46,880 --> 00:48:50,040
Speaker 1: pr manager for tim Horton's had to respond to this,

750
00:48:50,640 --> 00:48:53,640
Speaker 1: which is a fun response this. Uh. I like the

751
00:48:53,640 --> 00:48:59,040
Speaker 1: way Michelle Robis show put this. She says, there is

752
00:48:59,080 --> 00:49:02,719
Speaker 1: in fact nothing added to our coffee. We believe our

753
00:49:02,719 --> 00:49:09,920
Speaker 1: guests are addicted to consistency. Oh sick. Pr burn really

754
00:49:10,400 --> 00:49:13,719
Speaker 1: put those conspiracy theorists in their place. Yeah, but this

755
00:49:13,760 --> 00:49:16,319
Speaker 1: isn't the only time we've heard about this, Uh, There

756
00:49:16,360 --> 00:49:19,080
Speaker 1: there are other instances in the past. McDonald's, for example,

757
00:49:19,600 --> 00:49:24,359
Speaker 1: was accused of adding nicotine to hamburgers. Yeah, I mean

758
00:49:24,440 --> 00:49:28,120
Speaker 1: it's nicotine is the addictive thing. Like, do you want

759
00:49:28,120 --> 00:49:31,640
Speaker 1: to get addicted to something, try nicotine. You'll get there

760
00:49:31,840 --> 00:49:35,719
Speaker 1: real fast. Um. So that that is one of the

761
00:49:36,719 --> 00:49:39,319
Speaker 1: I guess the go toos, the go to chemical when

762
00:49:39,400 --> 00:49:42,840
Speaker 1: it comes to something feeling like it's overly addictive or

763
00:49:43,000 --> 00:49:46,839
Speaker 1: more addictive than you expected it to be. Right right,

764
00:49:47,280 --> 00:49:50,440
Speaker 1: Because also nicotine is legal, you know what I mean.

765
00:49:50,480 --> 00:49:54,239
Speaker 1: It's not as if the accusation that somebody would say

766
00:49:54,239 --> 00:49:58,960
Speaker 1: putting opioids in food wouldn't wouldn't make as much sense.

767
00:49:59,080 --> 00:50:01,520
Speaker 1: It seems like a lot of risk for a very

768
00:50:01,600 --> 00:50:06,040
Speaker 1: weird gamble. Um. So that you can see already that

769
00:50:06,120 --> 00:50:09,440
Speaker 1: a lot of this stuff, upon further examination, may have

770
00:50:09,480 --> 00:50:13,200
Speaker 1: a grain of truth as its cornerstone or its foundation.

771
00:50:13,560 --> 00:50:18,080
Speaker 1: But things get carried away pretty quickly. We wanted to

772
00:50:18,120 --> 00:50:22,680
Speaker 1: give you one, one, very real one you may not

773
00:50:22,760 --> 00:50:27,840
Speaker 1: have heard of, but it's called shrink flation. So have

774
00:50:28,040 --> 00:50:31,200
Speaker 1: you ever noticed a I know we're doing a lot

775
00:50:31,200 --> 00:50:34,040
Speaker 1: of Andy Rooney like you, however, but have you ever

776
00:50:34,080 --> 00:50:38,080
Speaker 1: noticed a sudden change in the packaging of your favorite

777
00:50:38,080 --> 00:50:42,040
Speaker 1: food like that? Did you go to buy, uh, some

778
00:50:43,400 --> 00:50:46,560
Speaker 1: cereal that you loved during childhood out of nostalgia and

779
00:50:46,560 --> 00:50:49,600
Speaker 1: you say, hey, whoa this box is Huh, this box

780
00:50:49,680 --> 00:50:53,720
Speaker 1: is weirdly small. You're not crazy. It's not the Mandela effect.

781
00:50:54,040 --> 00:50:57,680
Speaker 1: You are experiencing. Shrink Flation Just to the other day,

782
00:50:57,680 --> 00:51:00,400
Speaker 1: actually bought a box a lucky charm is out of

783
00:51:00,400 --> 00:51:06,040
Speaker 1: that exact impulse you're describing pure nostalgia. Um, But honestly,

784
00:51:06,120 --> 00:51:07,719
Speaker 1: it's one of those things where it's like, do I

785
00:51:07,800 --> 00:51:12,640
Speaker 1: really want a giant bag cram full of sugary marshmallowy

786
00:51:12,680 --> 00:51:14,960
Speaker 1: morsels or what I've been doing myself a favor by

787
00:51:15,000 --> 00:51:17,440
Speaker 1: having a half filled bag? I would go with the

788
00:51:17,520 --> 00:51:20,000
Speaker 1: ladder personally, but it is a phenomenon that we've seen

789
00:51:20,040 --> 00:51:23,680
Speaker 1: over time. Um, this idea of shrink flation, Yeah, it's

790
00:51:23,680 --> 00:51:28,799
Speaker 1: a kind of inflation, right, but it works because of

791
00:51:28,880 --> 00:51:33,040
Speaker 1: the way that human beings encounter a product. It doesn't

792
00:51:33,080 --> 00:51:35,920
Speaker 1: just apply to food and beverage, but it's pretty common

793
00:51:36,280 --> 00:51:42,200
Speaker 1: in those respective industries. The the ideas that you can

794
00:51:42,480 --> 00:51:46,239
Speaker 1: slowly reduce the size or amount of a product while

795
00:51:46,280 --> 00:51:51,000
Speaker 1: maintaining its sticker price, because one thing consumers will notice

796
00:51:51,040 --> 00:51:55,960
Speaker 1: immediately when they're buying something is not necessarily the change

797
00:51:56,200 --> 00:51:59,560
Speaker 1: in what they're buying, but they will notice the change

798
00:52:00,080 --> 00:52:04,520
Speaker 1: the product price, which is why, like, that's the number

799
00:52:04,520 --> 00:52:06,600
Speaker 1: of most people pay attention to. You might shop at

800
00:52:06,640 --> 00:52:09,760
Speaker 1: some grocery store where they have the full price of something,

801
00:52:09,800 --> 00:52:12,440
Speaker 1: you know, it's like four or whatever, and then they

802
00:52:12,480 --> 00:52:15,879
Speaker 1: have it broken down to cost per ounce, but very

803
00:52:15,920 --> 00:52:20,200
Speaker 1: few people actually read that part. They just see four

804
00:52:20,320 --> 00:52:24,600
Speaker 1: ninety nine or nine or three, and it makes a

805
00:52:24,680 --> 00:52:27,799
Speaker 1: huge impact on whether or not they buy that thing.

806
00:52:28,360 --> 00:52:31,000
Speaker 1: There's a package, the label looks familiar. This is what

807
00:52:31,080 --> 00:52:33,600
Speaker 1: I always get. It's the same price, or maybe a

808
00:52:33,600 --> 00:52:36,520
Speaker 1: little bit more expensive or a little bit cheaper. I'm

809
00:52:36,520 --> 00:52:41,040
Speaker 1: good m h and and manufacturers realized they could do this.

810
00:52:41,120 --> 00:52:43,640
Speaker 1: They could skim just a little bit, the little taste,

811
00:52:44,080 --> 00:52:46,600
Speaker 1: a little bit more a little bit more retain the

812
00:52:46,640 --> 00:52:50,640
Speaker 1: same price. It doesn't happen overnight. You can see it

813
00:52:50,680 --> 00:52:54,960
Speaker 1: in things like the indentations at the bottom of cups

814
00:52:55,640 --> 00:52:59,360
Speaker 1: that that that little half sphere that just gets bigger

815
00:52:59,400 --> 00:53:03,360
Speaker 1: and bigger. Uh. You can also see it in boxes,

816
00:53:04,080 --> 00:53:07,319
Speaker 1: you know, like your experience with Lucky charms. But just

817
00:53:07,560 --> 00:53:10,399
Speaker 1: it was orange juice, orange juice, what what's the deal?

818
00:53:11,239 --> 00:53:15,040
Speaker 1: Just so or like if you remember, if anyone's familiar

819
00:53:15,080 --> 00:53:18,160
Speaker 1: with a gallon of orange juice or milk or something,

820
00:53:18,960 --> 00:53:22,520
Speaker 1: just a full gallon was very common, or a half gallon,

821
00:53:22,560 --> 00:53:25,160
Speaker 1: at least here in the US. That's how you would

822
00:53:25,360 --> 00:53:26,879
Speaker 1: for a long time when I was a kid, that's

823
00:53:26,880 --> 00:53:30,600
Speaker 1: how you would buy orange juice. UM. And then you know,

824
00:53:30,680 --> 00:53:33,319
Speaker 1: with a lot of these other companies creating new new

825
00:53:33,360 --> 00:53:38,319
Speaker 1: orange drinks or orange orange juice products, like we've talked

826
00:53:38,320 --> 00:53:40,840
Speaker 1: about simply simply orange, I think is one of the

827
00:53:40,920 --> 00:53:44,040
Speaker 1: major ones. The packaging became very different. They are these

828
00:53:44,040 --> 00:53:49,000
Speaker 1: specialized bottles, and those bottles over time began to get

829
00:53:49,040 --> 00:53:51,360
Speaker 1: smaller and smaller. But it was the same type of bottle,

830
00:53:51,400 --> 00:53:54,520
Speaker 1: but they would get smaller and smaller. And it's gotten

831
00:53:54,520 --> 00:53:58,040
Speaker 1: to the point now where several brands that I have

832
00:53:58,160 --> 00:54:02,800
Speaker 1: seen actually say still one gallon, We're still still however

833
00:54:02,880 --> 00:54:06,360
Speaker 1: many fluid ounces or still you know this many miller leaders.

834
00:54:07,120 --> 00:54:10,600
Speaker 1: It's really interesting because it's become a marketing tool just

835
00:54:10,640 --> 00:54:13,680
Speaker 1: to say, hey, we're not doing the shrinking over here,

836
00:54:13,840 --> 00:54:16,120
Speaker 1: but you still could You could just say, like you

837
00:54:16,160 --> 00:54:18,680
Speaker 1: could say still sixty four ounces, and then next year

838
00:54:18,719 --> 00:54:22,600
Speaker 1: you could say still fifty two ounces. Have you guys

839
00:54:22,600 --> 00:54:25,840
Speaker 1: ever noticed those like indentations on the side of gallons

840
00:54:25,840 --> 00:54:28,800
Speaker 1: of milk or orange juice. It's like a big circle

841
00:54:28,920 --> 00:54:31,040
Speaker 1: that's an indentation. It's one of these things where you'll

842
00:54:31,040 --> 00:54:33,759
Speaker 1: see these like silly kind of life hack or whatever like.

843
00:54:33,880 --> 00:54:36,560
Speaker 1: But you didn't know this about this thing that you've

844
00:54:36,560 --> 00:54:38,319
Speaker 1: noticed every day of your life. But there's actually a

845
00:54:38,320 --> 00:54:41,200
Speaker 1: story behind it. Um. The initial version of that that

846
00:54:41,239 --> 00:54:43,560
Speaker 1: I saw was that button will pop out if the

847
00:54:43,600 --> 00:54:46,560
Speaker 1: milk has gone bad because it's producing more gases, and

848
00:54:46,600 --> 00:54:49,360
Speaker 1: that button will like pop outward. But the real reason

849
00:54:49,520 --> 00:54:53,320
Speaker 1: is it allows the milk gallon to flex a little

850
00:54:53,320 --> 00:54:56,520
Speaker 1: more um so it doesn't hold this rigid shape. So

851
00:54:56,560 --> 00:54:59,440
Speaker 1: if one happens to fall off a truck or get dropped,

852
00:54:59,560 --> 00:55:02,400
Speaker 1: it won't just explode um. It gives it a little

853
00:55:02,440 --> 00:55:05,880
Speaker 1: more give because that button is flexing outward, you know,

854
00:55:06,120 --> 00:55:09,719
Speaker 1: as opposed to it being a rigid walls container. That's

855
00:55:09,719 --> 00:55:11,920
Speaker 1: brilliant to me. That just seems like good product is

856
00:55:14,360 --> 00:55:18,799
Speaker 1: I am fascinated by the concept of it. You know,

857
00:55:18,920 --> 00:55:23,920
Speaker 1: you see all this clever packaging, uh that works like

858
00:55:23,920 --> 00:55:26,719
Speaker 1: like you you have the perfect example there, nol. It's

859
00:55:26,760 --> 00:55:29,680
Speaker 1: it's a what seems to be a very simple solution,

860
00:55:30,160 --> 00:55:33,200
Speaker 1: but holy smokes, that's got to be a game changer

861
00:55:33,280 --> 00:55:36,440
Speaker 1: for the dairy industry. And maybe that's where maybe that's

862
00:55:36,480 --> 00:55:40,719
Speaker 1: where we end. Just on a slightly more sinister note. Packaging.

863
00:55:41,120 --> 00:55:43,720
Speaker 1: We talked a little bit about it with shrink flation,

864
00:55:43,800 --> 00:55:46,120
Speaker 1: which is very very real. We'd love to hear your

865
00:55:46,120 --> 00:55:50,120
Speaker 1: favorite or most infamous examples of shrink flation. But let's

866
00:55:50,160 --> 00:55:53,240
Speaker 1: talk a little bit about packaging. What happens, what happens

867
00:55:53,280 --> 00:55:58,359
Speaker 1: to all that stuff? You know? Oh well, okay, yeah,

868
00:55:58,360 --> 00:55:59,719
Speaker 1: that's a that's a great thing to bring up. By

869
00:55:59,719 --> 00:56:02,239
Speaker 1: the way, if you want to talk about packaging and

870
00:56:02,600 --> 00:56:08,560
Speaker 1: intelligent design, somebody came up a long time ago, um

871
00:56:08,920 --> 00:56:13,520
Speaker 1: in with the pouch, the food pouch, the food product pouch.

872
00:56:13,880 --> 00:56:16,160
Speaker 1: Now when you say intelligent design, are you referring to

873
00:56:16,200 --> 00:56:19,480
Speaker 1: the notion that God is in control of our destinies? Yes,

874
00:56:19,840 --> 00:56:24,120
Speaker 1: a deity of some sort designed these things. These things,

875
00:56:24,560 --> 00:56:30,160
Speaker 1: they're pouches of food, the little twisty top. I love those, well,

876
00:56:30,239 --> 00:56:33,440
Speaker 1: anyone that has ever had a child or is just

877
00:56:33,520 --> 00:56:36,799
Speaker 1: a fan of you know, fruits and vegetables that are

878
00:56:36,880 --> 00:56:42,040
Speaker 1: purred down into this consistency that can fit into a

879
00:56:42,080 --> 00:56:44,720
Speaker 1: bag like this. I mean, it really is a brilliant

880
00:56:44,760 --> 00:56:48,480
Speaker 1: thing because there's not a ton to this. It's super

881
00:56:48,520 --> 00:56:51,960
Speaker 1: simple and you can put anything in there. The problem is,

882
00:56:53,360 --> 00:56:55,919
Speaker 1: instead of you know, let's say, back in the day,

883
00:56:55,960 --> 00:56:59,080
Speaker 1: this is old man Matt talking. Back in the day,

884
00:56:59,120 --> 00:57:03,400
Speaker 1: we used to get a apple sauce at a big

885
00:57:03,440 --> 00:57:06,719
Speaker 1: glass jar and you just put it out and eat

886
00:57:06,760 --> 00:57:10,800
Speaker 1: it individually like that. It was delicious. But now each

887
00:57:10,880 --> 00:57:14,840
Speaker 1: little serving comes in something like this, when like nowadays,

888
00:57:14,960 --> 00:57:17,439
Speaker 1: when you're eating apple sauce or something like that, or

889
00:57:17,480 --> 00:57:20,720
Speaker 1: it comes in one of these little individual I apologize

890
00:57:20,760 --> 00:57:22,720
Speaker 1: to anyone just listening to this. This is obviously going

891
00:57:22,800 --> 00:57:24,920
Speaker 1: to be the YouTube clip. Let's make a note of this.

892
00:57:25,480 --> 00:57:26,840
Speaker 1: If you don't mind, this has got to be. This

893
00:57:26,880 --> 00:57:29,320
Speaker 1: is the show and tell portion of the podcast. Well, well,

894
00:57:29,320 --> 00:57:32,200
Speaker 1: I'm I'm holding up just one of these individual little

895
00:57:32,240 --> 00:57:35,200
Speaker 1: plastic cups filled with this one I think has peaches

896
00:57:35,200 --> 00:57:37,240
Speaker 1: and a body would be like apple sauce or something.

897
00:57:37,720 --> 00:57:40,680
Speaker 1: And every time you consume one of those, all of

898
00:57:40,720 --> 00:57:44,520
Speaker 1: that becomes trash. And even if you are recycling it,

899
00:57:44,560 --> 00:57:48,360
Speaker 1: we've talked about the pitfalls of recycling, it is probably

900
00:57:48,360 --> 00:57:50,320
Speaker 1: going to end up in a landfill somewhere or in

901
00:57:50,360 --> 00:57:54,760
Speaker 1: an ocean somewhere. And think about right now, going through

902
00:57:54,800 --> 00:57:59,000
Speaker 1: the times of COVID, just how much takeaway food you're getting,

903
00:57:59,000 --> 00:58:01,880
Speaker 1: how much carry out you're getting, and all of the

904
00:58:02,560 --> 00:58:05,640
Speaker 1: just the stuff that you end up throwing away every

905
00:58:05,680 --> 00:58:08,680
Speaker 1: time you eat a meal like that. It's horrifying. I

906
00:58:08,680 --> 00:58:11,920
Speaker 1: know in my family were we counted up the number

907
00:58:12,000 --> 00:58:15,720
Speaker 1: of plastic you know, those little packages of plastic forks

908
00:58:15,760 --> 00:58:19,480
Speaker 1: and silver plastic wear that you get. We actually saved

909
00:58:19,520 --> 00:58:23,600
Speaker 1: them over the course of a month, and we to

910
00:58:23,840 --> 00:58:28,200
Speaker 1: frequently get take away um and just looking at it

911
00:58:28,800 --> 00:58:31,880
Speaker 1: and quantifying it in that way was a horrifying site. Yeah,

912
00:58:31,880 --> 00:58:35,440
Speaker 1: but it's also like something you would maybe potentially buy

913
00:58:35,440 --> 00:58:38,160
Speaker 1: for like picnics or for like you know, more low

914
00:58:38,200 --> 00:58:40,600
Speaker 1: key guest situations where you maybe don't want to have

915
00:58:40,640 --> 00:58:43,000
Speaker 1: to wash dishes. So those if you, if you take

916
00:58:43,040 --> 00:58:45,680
Speaker 1: a little bit of care with those kinds of products

917
00:58:45,720 --> 00:58:48,520
Speaker 1: and you you you stockpile them, they can be useful

918
00:58:48,520 --> 00:58:51,320
Speaker 1: and it's not all waste. It's gonna be waste eventually.

919
00:58:51,400 --> 00:58:55,240
Speaker 1: But I'm annoyed when when, um, those things are provided

920
00:58:55,280 --> 00:58:57,520
Speaker 1: when you they're not asked for, and it's like, you mean,

921
00:58:57,640 --> 00:59:01,840
Speaker 1: like this, noll, yeah, so sauce packet. How many of

922
00:59:01,880 --> 00:59:06,080
Speaker 1: these have you thrown away? Sorry? I always keep them

923
00:59:06,120 --> 00:59:07,800
Speaker 1: with the intent of using them, but then I'm like,

924
00:59:07,840 --> 00:59:09,920
Speaker 1: I already have a giant bottle of soy sauce. What

925
00:59:10,000 --> 00:59:12,240
Speaker 1: am I gonna do with this little, tiny, single serving

926
00:59:12,240 --> 00:59:15,080
Speaker 1: of soy sauce? You know? I I keep them, but

927
00:59:15,080 --> 00:59:18,920
Speaker 1: then I never use them, and then I eventually purged them. Yeah, anyway,

928
00:59:18,960 --> 00:59:20,760
Speaker 1: I'm sorry. I don't mean to be a big down

929
00:59:20,760 --> 00:59:22,480
Speaker 1: over that, you know, It's just these are things we

930
00:59:22,480 --> 00:59:25,680
Speaker 1: should think about. Back to our plastics discussion at the

931
00:59:25,760 --> 00:59:28,840
Speaker 1: very top of the show, these are important things. And Ben,

932
00:59:28,880 --> 00:59:32,920
Speaker 1: we're talking about micro plastics, right, wouldn't that be a

933
00:59:32,960 --> 00:59:36,040
Speaker 1: thing that you need to consider when it comes to forks,

934
00:59:36,080 --> 00:59:38,920
Speaker 1: and when it comes to soy sauce packets, over time,

935
00:59:39,080 --> 00:59:42,440
Speaker 1: wouldn't those packages degrade and potentially cause you to ingest

936
00:59:42,480 --> 00:59:49,120
Speaker 1: those microplastics? Absolutely? Yeah, Unfortunately, uh, this has been proven.

937
00:59:49,240 --> 00:59:55,840
Speaker 1: We just don't know the extent of the long term consequences. Now, Uh,

938
00:59:56,000 --> 01:00:00,520
Speaker 1: packaging is packaging is a huge deal. There are companies

939
01:00:00,520 --> 01:00:04,280
Speaker 1: that will use what's called biodegradable packaging or sell you

940
01:00:04,360 --> 01:00:07,000
Speaker 1: stuffing glass bottles, which is cool because you have a

941
01:00:07,080 --> 01:00:09,480
Speaker 1: useful container at the end of the day. But the

942
01:00:09,480 --> 01:00:12,320
Speaker 1: fact of the matter is plastic checks all the boxes

943
01:00:12,360 --> 01:00:17,080
Speaker 1: for a durable thing that is cost effective. So that

944
01:00:17,160 --> 01:00:21,400
Speaker 1: and shrin inflation are two very real conspiracies. One last

945
01:00:21,720 --> 01:00:24,880
Speaker 1: shout out. I know everybody has been worried about this

946
01:00:25,080 --> 01:00:28,840
Speaker 1: for the entire uh the entirety of today's episode. We

947
01:00:28,880 --> 01:00:32,600
Speaker 1: can confirm the Outback Steakhouse has denied their tie, their

948
01:00:32,640 --> 01:00:36,520
Speaker 1: alleged ties with the Illuminati. Thank god. So everybody relaxed

949
01:00:37,000 --> 01:00:41,600
Speaker 1: and we could be cool or you know, get more

950
01:00:41,640 --> 01:00:45,160
Speaker 1: on your toes because they're they talked about it, so,

951
01:00:45,760 --> 01:00:51,080
Speaker 1: I mean, and that was so who knows, I don't know.

952
01:00:51,120 --> 01:00:54,320
Speaker 1: I think jury's out when it comes to the outback Illuminati.

953
01:00:55,080 --> 01:00:57,360
Speaker 1: This is this is a real story. We don't have

954
01:00:57,400 --> 01:01:01,160
Speaker 1: too much time to get into it. But haw. While back,

955
01:01:01,280 --> 01:01:06,200
Speaker 1: someone on Twitter did it, did a conspiracy map and

956
01:01:06,320 --> 01:01:11,520
Speaker 1: they mapped out locations of outback steakhouses in Arizona and Georgia,

957
01:01:11,640 --> 01:01:14,840
Speaker 1: Illinois and a couple of other places, and they said,

958
01:01:14,880 --> 01:01:17,360
Speaker 1: look at this these all if you look at the

959
01:01:17,520 --> 01:01:23,880
Speaker 1: arrangement here, this forms a pentagram. Is Outback Steakhouse affront

960
01:01:24,000 --> 01:01:30,400
Speaker 1: for a Satanic cult? Uh? Outback Steakhouse said uh. In

961
01:01:30,520 --> 01:01:34,600
Speaker 1: another great pr statement, Outback Steakhouse said, uh, they have

962
01:01:34,880 --> 01:01:39,560
Speaker 1: no like world conquering plans other than to bring bold

963
01:01:39,680 --> 01:01:43,880
Speaker 1: steaks and blooming onions to our guest. Don't ever eat

964
01:01:43,880 --> 01:01:48,840
Speaker 1: the blooming onion. Why it's it's got an insane amount

965
01:01:48,840 --> 01:01:51,320
Speaker 1: of calories. Oh yeah, well it's for it's for sharing, Mad,

966
01:01:51,320 --> 01:01:54,600
Speaker 1: it's for sharing. Oh no, it's not. It's for personal consumption.

967
01:01:54,720 --> 01:01:57,600
Speaker 1: I know this for a fact. I've I've been there.

968
01:01:59,440 --> 01:02:03,240
Speaker 1: So uh so that that's that's our show today. We've

969
01:02:03,280 --> 01:02:06,480
Speaker 1: covered a lot of things. We hope that you enjoyed it.

970
01:02:06,520 --> 01:02:12,840
Speaker 1: And Australian listeners, I've always wondered, what what do you

971
01:02:12,920 --> 01:02:18,160
Speaker 1: all in Australia, think of out back steakhouse? Is it offensive?

972
01:02:18,320 --> 01:02:20,640
Speaker 1: Is it like is it like too much of a caricature?

973
01:02:21,880 --> 01:02:25,440
Speaker 1: You know? And then there's what Foster's Australian for beer.

974
01:02:25,520 --> 01:02:29,880
Speaker 1: Here's my question. Do they have outbacked steakhouses in Australia?

975
01:02:30,360 --> 01:02:33,720
Speaker 1: I think yeah, I think there is uh it, there

976
01:02:33,800 --> 01:02:36,600
Speaker 1: is one in Australia. But you know, we can't talk

977
01:02:36,640 --> 01:02:38,880
Speaker 1: too much trash about that because here in the US

978
01:02:39,160 --> 01:02:43,080
Speaker 1: we have American Delhi. We do. They're everywhere. So that's

979
01:02:43,080 --> 01:02:45,760
Speaker 1: our show, folks. We hope this finds you happy and

980
01:02:45,920 --> 01:02:48,720
Speaker 1: in good health, and as always we want to hear

981
01:02:48,760 --> 01:02:51,880
Speaker 1: from you. We've covered some really crazy stuff that's probably

982
01:02:51,880 --> 01:02:54,640
Speaker 1: not true. We've covered some things that are very true

983
01:02:54,800 --> 01:02:58,880
Speaker 1: and disturbing, but we didn't cover everything. So what food

984
01:02:58,960 --> 01:03:05,080
Speaker 1: related conspiracy do you feel? Have serious sand let us know. Yes,

985
01:03:05,120 --> 01:03:07,680
Speaker 1: you can find us on social media. We're all over

986
01:03:07,720 --> 01:03:11,400
Speaker 1: the place. Conspiracy Stuff on Twitter and Facebook, Conspiracy Stuff

987
01:03:11,480 --> 01:03:16,560
Speaker 1: show on Instagram, check out YouTube dot com slash conspiracy

988
01:03:16,640 --> 01:03:20,160
Speaker 1: stuff to watch clips from this episode in all of

989
01:03:20,200 --> 01:03:22,880
Speaker 1: the other ones that we do. Uh it's it's quite

990
01:03:22,880 --> 01:03:25,400
Speaker 1: a bit of fun and reading the comments is a

991
01:03:25,520 --> 01:03:29,600
Speaker 1: joy and leaving a comment is um, you know, I

992
01:03:29,600 --> 01:03:32,360
Speaker 1: don't know what you would call that experience, but you should.

993
01:03:32,400 --> 01:03:35,640
Speaker 1: You should try it out. Um, but that's not it.

994
01:03:35,720 --> 01:03:38,040
Speaker 1: If you want to give us a call, we have

995
01:03:38,120 --> 01:03:40,600
Speaker 1: a phone number. That's right, It's one three st d

996
01:03:40,920 --> 01:03:43,040
Speaker 1: W y t K. Leave a message at the sound

997
01:03:43,120 --> 01:03:45,560
Speaker 1: of Ben's dulcet tone. Try to keep it in their

998
01:03:45,640 --> 01:03:49,200
Speaker 1: three minute range three minute maximum. If it's really juicy,

999
01:03:49,280 --> 01:03:51,360
Speaker 1: you need to call back. It will cut you off

1000
01:03:51,400 --> 01:03:54,080
Speaker 1: after three. Um, but you know, do your best. Brevity

1001
01:03:54,120 --> 01:03:56,080
Speaker 1: is the soul of wit, as they say, and you

1002
01:03:56,200 --> 01:03:59,920
Speaker 1: might find your story on one of our weekly list

1003
01:04:00,000 --> 01:04:02,520
Speaker 1: our male episodes. And if done of that quite bags

1004
01:04:02,520 --> 01:04:05,040
Speaker 1: your badgers. We have one way that you can always

1005
01:04:05,160 --> 01:04:07,959
Speaker 1: contact us, regardless of the time of year and time

1006
01:04:08,000 --> 01:04:10,920
Speaker 1: of day or what you're eating. None is our good

1007
01:04:10,920 --> 01:04:14,160
Speaker 1: old fashioned email address where we are conspiracy at i

1008
01:04:14,360 --> 01:04:35,640
Speaker 1: heart radio dot com. Stuff they don't want you to

1009
01:04:35,680 --> 01:04:38,439
Speaker 1: know is a production of I heart Radio. For more

1010
01:04:38,480 --> 01:04:41,240
Speaker 1: podcasts from my heart Radio, visit the i heart Radio app,

1011
01:04:41,320 --> 01:04:44,200
Speaker 1: Apple Podcasts, or wherever you listen to your favorite shows.