1 00:00:07,640 --> 00:00:09,840 Speaker 1: Hello, and welcome to Favor production of I Heart Radio. 2 00:00:09,880 --> 00:00:12,360 Speaker 1: I'm Annie Read and I'm Lauren Vogelbaum, and today we're 3 00:00:12,400 --> 00:00:17,200 Speaker 1: talking about imitation crab. Yes, sometimes crab with the K, 4 00:00:17,360 --> 00:00:20,880 Speaker 1: Crab with the K. Yeah. Annie named the outline for 5 00:00:20,920 --> 00:00:25,280 Speaker 1: this episode just all in caps with a K crab, 6 00:00:27,680 --> 00:00:31,600 Speaker 1: which straight to the point, yeah, which I like, right, Yeah, yeah, 7 00:00:31,600 --> 00:00:35,240 Speaker 1: I should have named it Mr. Crabs after my favorite 8 00:00:35,280 --> 00:00:38,560 Speaker 1: SpongeBob character who does spell it with a k? Ah? 9 00:00:39,800 --> 00:00:45,600 Speaker 1: Is he a fake crab? SpongeBob conspiracy? I cannot tell 10 00:00:45,640 --> 00:00:48,640 Speaker 1: you this because I have no idea what you're talking about. 11 00:00:49,680 --> 00:00:52,199 Speaker 1: But um, but I am sure that someone on the 12 00:00:52,200 --> 00:00:55,440 Speaker 1: internet has either gotten to the bottom of this or 13 00:00:55,640 --> 00:00:58,880 Speaker 1: pondered it deeply. So oh well, I will tell you. 14 00:00:58,920 --> 00:01:03,160 Speaker 1: A couple of listeners have uh written in and said, Annie, 15 00:01:03,160 --> 00:01:06,040 Speaker 1: of course you've seen the SpongeBob horror comic and I 16 00:01:06,080 --> 00:01:10,080 Speaker 1: had to do my shame. Say share this with me, Lauren. 17 00:01:10,200 --> 00:01:13,000 Speaker 1: Even if you haven't seen SpongeBob, you should read this comic. 18 00:01:13,040 --> 00:01:17,679 Speaker 1: It's terrifying but fantastic. Okay, is it canon or is 19 00:01:17,720 --> 00:01:22,039 Speaker 1: this fan work? It's fan work? Um, and it's about 20 00:01:22,080 --> 00:01:27,640 Speaker 1: Patrick like being an insatiable, like incorporating the actual anatomy 21 00:01:27,640 --> 00:01:31,120 Speaker 1: of a starfish, and so they cut off his arms, 22 00:01:31,120 --> 00:01:34,920 Speaker 1: so like stop, It's like, did you know starfish can regenerate? 23 00:01:37,840 --> 00:01:43,240 Speaker 1: It's so good? Wow? Uh ok okay, well okay, so 24 00:01:43,280 --> 00:01:46,120 Speaker 1: I mean so ay. We have gotten a lot of 25 00:01:46,120 --> 00:01:50,840 Speaker 1: requests for for a SpongeBob themed episode, which we will 26 00:01:50,880 --> 00:01:52,760 Speaker 1: have to do in the future, for which I will 27 00:01:52,800 --> 00:01:56,480 Speaker 1: totally watch some SpongeBob's. I haven't not watched it because 28 00:01:56,520 --> 00:01:59,760 Speaker 1: I'm mad at it or anything. I just haven't gotten around. 29 00:01:59,800 --> 00:02:02,440 Speaker 1: Why you got I got my list of well it's 30 00:02:02,440 --> 00:02:04,200 Speaker 1: twelve favored. I was supposed to do five, but it 31 00:02:04,280 --> 00:02:08,400 Speaker 1: became twelve ums the most anything I've ever heard in 32 00:02:08,440 --> 00:02:12,679 Speaker 1: my life. Yeah. Friend of Parts was like, just send 33 00:02:12,720 --> 00:02:14,800 Speaker 1: me five, and then I was working on it. I 34 00:02:14,840 --> 00:02:16,040 Speaker 1: was like, can I be ten? He was like okay, 35 00:02:16,080 --> 00:02:17,640 Speaker 1: but just stand there. I was like, well it's twelve. 36 00:02:19,639 --> 00:02:25,320 Speaker 1: I'm sorry, but anyway, I got that ready for you. 37 00:02:26,320 --> 00:02:28,440 Speaker 1: All right, well we can we can do this and 38 00:02:28,480 --> 00:02:30,280 Speaker 1: then I can read the horror comic and then we 39 00:02:30,320 --> 00:02:33,720 Speaker 1: can talk about it all in a future episode, but 40 00:02:34,000 --> 00:02:39,120 Speaker 1: pending that for now. Imitation Crab Yes, and this was 41 00:02:39,160 --> 00:02:43,359 Speaker 1: a suggestion from listener Ben Um, So thank you for that. 42 00:02:44,000 --> 00:02:45,480 Speaker 1: It's one of those foods I don't think I would 43 00:02:45,480 --> 00:02:47,480 Speaker 1: have thought of doing, unless like the news came my 44 00:02:47,520 --> 00:02:52,120 Speaker 1: way or something. But yeah, I have no idea what 45 00:02:52,160 --> 00:02:54,520 Speaker 1: it is, or I didn't when I started the research. 46 00:02:54,639 --> 00:02:57,920 Speaker 1: I could pretend to do the whole surprise podcaster thing, 47 00:02:58,480 --> 00:03:00,480 Speaker 1: but no, no, I know what it is. I had 48 00:03:00,520 --> 00:03:04,560 Speaker 1: no idea what it was. Um, And it's very interesting 49 00:03:04,600 --> 00:03:09,600 Speaker 1: and fun. Yes, yeah, And I will say that crab 50 00:03:09,840 --> 00:03:14,560 Speaker 1: is one of my favorite foods, and imitation crab is 51 00:03:14,560 --> 00:03:17,320 Speaker 1: the thing that I get like very specific cravings for, 52 00:03:17,600 --> 00:03:21,799 Speaker 1: and this was, perhaps surprisingly to me, one of my 53 00:03:22,000 --> 00:03:27,480 Speaker 1: cravingst episodes. Like I came closer to ordering expensive lunch 54 00:03:27,760 --> 00:03:31,240 Speaker 1: to be delivered to me during this than I have 55 00:03:31,880 --> 00:03:34,200 Speaker 1: in a long time, and I feel kind of bad 56 00:03:34,200 --> 00:03:40,280 Speaker 1: about that. That's fascinating because I was thinking about this 57 00:03:40,600 --> 00:03:44,160 Speaker 1: and I've obviously I've had imitation crab, but I couldn't 58 00:03:44,200 --> 00:03:47,000 Speaker 1: tell you what it tastes like I can. It's almost 59 00:03:47,000 --> 00:03:51,880 Speaker 1: more of a texture thing for me. There. It's so 60 00:03:52,480 --> 00:03:56,000 Speaker 1: salty and so sweet. It's it's not like it's not 61 00:03:56,080 --> 00:04:01,680 Speaker 1: like food, it's so like food. Well, you need to 62 00:04:01,720 --> 00:04:05,120 Speaker 1: talk to Samantha about your love of crab, because I 63 00:04:05,240 --> 00:04:08,640 Speaker 1: recently got to witness her love of crab. This being Samantha, 64 00:04:08,720 --> 00:04:11,480 Speaker 1: your co host over on Stuff. Mom never told you, yes, 65 00:04:11,600 --> 00:04:16,320 Speaker 1: thank you, and she it's insatiable. It's it's like I've 66 00:04:16,360 --> 00:04:19,200 Speaker 1: never seen anything like it. We actually went on a 67 00:04:19,240 --> 00:04:23,640 Speaker 1: crabbing adventure. We'd already bought crab, had more crab, but 68 00:04:23,760 --> 00:04:27,120 Speaker 1: she needed more crab, so we went crabbing and then 69 00:04:27,200 --> 00:04:31,159 Speaker 1: she had guilt drinks about the crabs. But she still 70 00:04:31,400 --> 00:04:37,680 Speaker 1: ate the crabs. Yeah. Um. Crab is also one of 71 00:04:37,720 --> 00:04:40,360 Speaker 1: my mom's favorite dishes, and a couple of Christmas ago 72 00:04:40,400 --> 00:04:42,640 Speaker 1: I made one of her favorite things with crab as 73 00:04:42,640 --> 00:04:44,919 Speaker 1: a sort of like let her down easy. I'm not 74 00:04:44,960 --> 00:04:48,719 Speaker 1: coming to Christmas. Yeah, I was gonna spend it with 75 00:04:48,760 --> 00:04:51,160 Speaker 1: my boyfriend. Um, but we are going to do crab 76 00:04:51,160 --> 00:04:54,000 Speaker 1: in a future episode because I have recently because of 77 00:04:54,000 --> 00:04:57,000 Speaker 1: this grabbing adventure, and also because of some weird crab 78 00:04:57,040 --> 00:05:02,400 Speaker 1: science I stumbled upon. Oh gosh, but not today, not today. 79 00:05:02,080 --> 00:05:07,360 Speaker 1: I didn't have it in me for an anatomy lesson today. 80 00:05:07,480 --> 00:05:12,320 Speaker 1: And it's some weird, weird things going on to the crab. Yeah, 81 00:05:13,520 --> 00:05:19,800 Speaker 1: I'm so excited. Yes, but yes, this does bring us 82 00:05:19,839 --> 00:05:30,800 Speaker 1: to our question. Yes, imitation crab. What is it? Well? Um, 83 00:05:30,880 --> 00:05:35,320 Speaker 1: imitation crab sticks are the hot dogs of the sea, 84 00:05:35,839 --> 00:05:40,719 Speaker 1: the craft singles of the ocean. Um. They're They're made 85 00:05:40,760 --> 00:05:45,760 Speaker 1: of fish meat, mints or paste that's blended with binders 86 00:05:45,800 --> 00:05:49,920 Speaker 1: and texturizers and flavorings and colorings um, then pressed and 87 00:05:50,279 --> 00:05:53,960 Speaker 1: cooked into these thin layers that are bundled into sticks, 88 00:05:53,960 --> 00:05:57,320 Speaker 1: resembling the meat from crab legs and resulting in like 89 00:05:57,360 --> 00:06:02,599 Speaker 1: a tender, flaky, spongey chew eat salty, sweet, savory stick 90 00:06:02,920 --> 00:06:08,760 Speaker 1: of meat, stick of meat, stick of meat, not meat 91 00:06:08,839 --> 00:06:12,960 Speaker 1: on a stick, stick of meat. Yes, yes, important distinction. 92 00:06:13,760 --> 00:06:17,560 Speaker 1: Here in the States, this imitation crab is almost always 93 00:06:17,600 --> 00:06:21,919 Speaker 1: the crab um in your California rolls, in your crab rangoon, 94 00:06:22,080 --> 00:06:25,240 Speaker 1: your seafood salad, that kind of stuff um and and 95 00:06:25,279 --> 00:06:29,119 Speaker 1: that fish meat mints or paste is a product called 96 00:06:29,200 --> 00:06:32,679 Speaker 1: sodimi um, which is also the main ingredient in fish 97 00:06:32,680 --> 00:06:35,160 Speaker 1: cakes um or kamaboco um. You know, like the kind 98 00:06:35,160 --> 00:06:36,960 Speaker 1: of stuff that you get in bowls of ramen or 99 00:06:37,080 --> 00:06:39,760 Speaker 1: or other soups in Japanese restaurants. Um a hole or 100 00:06:39,760 --> 00:06:42,520 Speaker 1: in slices. Some of them have pretty designs, like the 101 00:06:42,600 --> 00:06:46,200 Speaker 1: naruto kamaboco, which are white with a pink um pink 102 00:06:46,520 --> 00:06:49,839 Speaker 1: mak a pink spiral in them. Yeah. Uh. It's also 103 00:06:49,880 --> 00:06:52,679 Speaker 1: the key ingredient and lots of other imitation seafood products 104 00:06:52,720 --> 00:06:56,400 Speaker 1: like shrimp and scallop and lobster and sodi Me is 105 00:06:56,440 --> 00:07:00,719 Speaker 1: typically made from pollock or other whitefish um because they 106 00:07:00,839 --> 00:07:03,920 Speaker 1: they've got meat that's mild in flavor um and white 107 00:07:04,080 --> 00:07:08,039 Speaker 1: in color um. The technically seree me can be made 108 00:07:08,360 --> 00:07:14,040 Speaker 1: from any kind of seafood or other meat. Oh mm 109 00:07:14,120 --> 00:07:18,119 Speaker 1: hmmm mm hmmmm. I think there's something about the fish 110 00:07:18,160 --> 00:07:22,559 Speaker 1: proteins that that works specifically well for this process, which 111 00:07:22,680 --> 00:07:25,239 Speaker 1: is um that you you you take you take your fish, 112 00:07:25,280 --> 00:07:27,920 Speaker 1: you filet it, you know, so it's been missing the 113 00:07:28,000 --> 00:07:31,600 Speaker 1: heads and the guts um, and then press those filets 114 00:07:32,160 --> 00:07:35,760 Speaker 1: through a machine that that pushes the meat through sort 115 00:07:35,800 --> 00:07:39,360 Speaker 1: of fine sieve um and then collects on the other 116 00:07:39,440 --> 00:07:43,000 Speaker 1: side that the bones and scales and skin. So you 117 00:07:43,080 --> 00:07:45,560 Speaker 1: wind up with this with this fine mints of fish 118 00:07:45,640 --> 00:07:50,080 Speaker 1: that you wash repeatedly and then refine and drain, at 119 00:07:50,080 --> 00:07:54,280 Speaker 1: which point you've basically primed the proteins in the meat 120 00:07:54,480 --> 00:07:57,800 Speaker 1: to um to coil up and gel up with each other. 121 00:07:58,520 --> 00:08:02,360 Speaker 1: Then you you free is that mass until it's ready 122 00:08:02,400 --> 00:08:05,400 Speaker 1: to be made into whatever kind of product you want. 123 00:08:06,400 --> 00:08:08,480 Speaker 1: And the stuff that sreemi is mixed with in order 124 00:08:08,520 --> 00:08:12,440 Speaker 1: to create imitation crab may include a water as starches 125 00:08:12,520 --> 00:08:16,000 Speaker 1: from like wheat and corn and tapioca and potato or whatever, 126 00:08:16,320 --> 00:08:20,520 Speaker 1: protein from soy or egg whites, vegetable oils, and thickeners 127 00:08:20,640 --> 00:08:24,000 Speaker 1: like a cara gene in or xanthing gum and all 128 00:08:24,000 --> 00:08:27,400 Speaker 1: of these things will help with texture. Um. Then you're 129 00:08:27,440 --> 00:08:30,880 Speaker 1: gonna probably add some sugar and salt for texture and flavor, 130 00:08:31,160 --> 00:08:34,720 Speaker 1: and then some natural or artificial colors and flavorings, plus 131 00:08:34,800 --> 00:08:38,280 Speaker 1: preservatives for shelf life. The final product is going to 132 00:08:38,320 --> 00:08:42,320 Speaker 1: be pasteurized for safety and uh sold to consumers either 133 00:08:42,360 --> 00:08:45,760 Speaker 1: in pacts by themselves or as an ingredient in dishes. 134 00:08:46,160 --> 00:08:50,600 Speaker 1: As mentioned above, and compared with nonprocessed seafood, it is 135 00:08:51,559 --> 00:08:55,160 Speaker 1: probably going to be cheaper um, but generally less environmentally 136 00:08:55,200 --> 00:08:58,720 Speaker 1: friendly because that processing requires a lot of water and 137 00:08:58,800 --> 00:09:04,480 Speaker 1: creates waste. Right um, and yeah there I found a 138 00:09:04,480 --> 00:09:08,480 Speaker 1: lot of charts showing the price differences, and it can 139 00:09:08,559 --> 00:09:17,120 Speaker 1: be significant. Yeah, oh yeah, okay, but what about the nutrition. Well, 140 00:09:17,600 --> 00:09:19,920 Speaker 1: it depends on exactly how it's made, of course. But um, 141 00:09:19,920 --> 00:09:23,120 Speaker 1: but in general, imitation crab is low and fat, high 142 00:09:23,280 --> 00:09:27,079 Speaker 1: ish in protein, um, more carbs, and specifically more sugar 143 00:09:27,280 --> 00:09:30,640 Speaker 1: than non processed crab and fish. Uh. It's got a 144 00:09:30,640 --> 00:09:33,560 Speaker 1: decent smattering of minerals. It is high in sodium. Um, 145 00:09:33,600 --> 00:09:35,040 Speaker 1: So watch out for that if that's the thing that 146 00:09:35,080 --> 00:09:37,640 Speaker 1: you watch out for. And I mean, you know, if 147 00:09:37,640 --> 00:09:42,840 Speaker 1: you're comparing processed and non processed foods for nutritional purposes, 148 00:09:42,880 --> 00:09:45,839 Speaker 1: go with nonprocessed every time. Um. But you know, I 149 00:09:45,880 --> 00:09:48,679 Speaker 1: would say that the imitation crab will fill you up 150 00:09:49,080 --> 00:09:51,080 Speaker 1: in order to keep you going, you should pair it 151 00:09:51,120 --> 00:09:53,520 Speaker 1: with them a bit of fat maybe some vegetables. Always 152 00:09:53,559 --> 00:09:57,040 Speaker 1: eat a vegetable um. And there is a bit of 153 00:09:57,040 --> 00:10:01,840 Speaker 1: a problem with the mislabeling of the composite seafood products 154 00:10:01,880 --> 00:10:05,600 Speaker 1: that go into imitation crab and other serreeme based products. Um. 155 00:10:05,640 --> 00:10:09,079 Speaker 1: Like there's a mislabeling problem in all kinds of seafood. 156 00:10:09,400 --> 00:10:11,760 Speaker 1: But yeah, if you have an allergy to any kind 157 00:10:11,800 --> 00:10:16,200 Speaker 1: of seafood, I would advise probably avoiding imitation crab. In 158 00:10:16,200 --> 00:10:19,920 Speaker 1: a study from over a third of the semi products 159 00:10:19,960 --> 00:10:25,840 Speaker 1: sampled were mislabeled. Yeah, um, well we do have some 160 00:10:25,920 --> 00:10:28,480 Speaker 1: numbers for you, yes, despite the fact that it is 161 00:10:28,520 --> 00:10:30,960 Speaker 1: a little bit hard to parcel out numbers for imitation 162 00:10:31,000 --> 00:10:35,560 Speaker 1: crab specifically versus semi in general. Um, but it's a 163 00:10:35,559 --> 00:10:41,240 Speaker 1: big market as often Alaska alone, not even the whole US. 164 00:10:41,360 --> 00:10:45,520 Speaker 1: Just Alaska produced two hundred and four thousand metric tons 165 00:10:45,600 --> 00:10:49,120 Speaker 1: of serree, valued at five hundred and thirty million dollars. 166 00:10:50,120 --> 00:10:55,040 Speaker 1: Oh and Americans date twice as much pollock as crab 167 00:10:55,040 --> 00:10:58,880 Speaker 1: in twenty ten, which, again hard to necessarily say how 168 00:10:58,960 --> 00:11:00,600 Speaker 1: much of that has to do with him too, Asian crab, 169 00:11:01,120 --> 00:11:07,480 Speaker 1: but probably probably probably, And the US isn't the only 170 00:11:07,480 --> 00:11:12,079 Speaker 1: big consumer. No. France, Spain, Thailand, South Korea, and Japan 171 00:11:12,240 --> 00:11:14,640 Speaker 1: eat a lot of this stuff too. Apparently in France 172 00:11:14,679 --> 00:11:17,400 Speaker 1: it's pretty common to dip it in a sauce. Yeah. 173 00:11:17,480 --> 00:11:20,200 Speaker 1: I guess it's sold in little like snack packs, kind 174 00:11:20,200 --> 00:11:22,560 Speaker 1: of with a little sauce pack, and you just dip 175 00:11:22,600 --> 00:11:24,160 Speaker 1: the stick in the sauce and you eat it as 176 00:11:24,200 --> 00:11:26,760 Speaker 1: a little snack. And that sounds so delightful, And I'm like, 177 00:11:26,840 --> 00:11:29,319 Speaker 1: why has that not taken off in more places I want. 178 00:11:30,040 --> 00:11:33,120 Speaker 1: I want my little imitation crab snack packs everywhere I go. 179 00:11:34,240 --> 00:11:38,320 Speaker 1: Invitation crab snack. Yeah. Um, it's available in claw and 180 00:11:38,400 --> 00:11:41,360 Speaker 1: chunk form, which I found fascinating. Like, we only get 181 00:11:41,400 --> 00:11:45,280 Speaker 1: the sticks because I guess we're just like, no, what's what? 182 00:11:45,280 --> 00:11:48,840 Speaker 1: What more realism do we need than a stick? Um? 183 00:11:48,880 --> 00:11:53,960 Speaker 1: It could be a leg could shore? Why not? Uh? Yeah, 184 00:11:54,000 --> 00:11:57,880 Speaker 1: claw form and specifically breaded so that you can just 185 00:11:57,960 --> 00:12:02,800 Speaker 1: have a little little crispy breaded class right. Um. Those 186 00:12:02,840 --> 00:12:06,480 Speaker 1: are frequently available in places like South Korea, Thailand, Spain, 187 00:12:06,559 --> 00:12:09,679 Speaker 1: and Italy and comes in all sorts of flavors and colors. 188 00:12:09,679 --> 00:12:13,199 Speaker 1: In Japan and sometimes given as a gift. Yeah. Japan 189 00:12:13,360 --> 00:12:17,600 Speaker 1: is the largest sereami market overall. Um. There there are 190 00:12:17,720 --> 00:12:23,199 Speaker 1: special kamaboco made in different colors and patterns for different holidays. Um. 191 00:12:23,240 --> 00:12:26,199 Speaker 1: But the US now supplies a lot of Pollic and 192 00:12:26,240 --> 00:12:32,880 Speaker 1: Pacific Whiting sereemi to Japan. Like like of the Whiting 193 00:12:33,240 --> 00:12:39,440 Speaker 1: based seremi used in Japan is from the United States. Yes, uh. 194 00:12:39,480 --> 00:12:41,920 Speaker 1: And there's a very interesting history as to how we 195 00:12:42,000 --> 00:12:45,760 Speaker 1: got to their yes goodness, and we will get into that. 196 00:12:45,920 --> 00:12:47,520 Speaker 1: But first we're going to take a quick break for 197 00:12:47,559 --> 00:12:59,400 Speaker 1: award from our sponsor, and we're back. Thank you sponsor, Yes, 198 00:12:59,440 --> 00:13:04,120 Speaker 1: thank you so. For at least eight hundred years, seremi 199 00:13:04,200 --> 00:13:07,600 Speaker 1: based products have been consumed in Japan. The first known 200 00:13:07,640 --> 00:13:11,840 Speaker 1: recipe for the process of manufacturing sereemi, traditionally known as kamaboco, 201 00:13:12,120 --> 00:13:16,600 Speaker 1: goes back to a fifteen cookbook. It was a way 202 00:13:16,640 --> 00:13:19,320 Speaker 1: to use up left over our extra fish by grinding 203 00:13:19,320 --> 00:13:21,600 Speaker 1: it up and salting it, and in some instances it 204 00:13:21,679 --> 00:13:27,040 Speaker 1: was considered a delicacy. In the nineteenth century, small commercial 205 00:13:27,040 --> 00:13:30,520 Speaker 1: businesses started selling seremi based products, and in the twentieth century, 206 00:13:30,559 --> 00:13:34,240 Speaker 1: with the advent of more efficient large scale fishing operations, 207 00:13:34,520 --> 00:13:40,479 Speaker 1: modern manufacturing processes of seremi based products were born. Japanese 208 00:13:40,559 --> 00:13:45,240 Speaker 1: scientists innovated most of these methods between nineteen sixty, things 209 00:13:45,280 --> 00:13:49,000 Speaker 1: like longer preservation for improved shelf life, improving the texture 210 00:13:49,360 --> 00:13:52,440 Speaker 1: and learning more about the gel forming properties and why 211 00:13:52,480 --> 00:13:56,080 Speaker 1: they happen, and from that how to improve the texture 212 00:13:56,240 --> 00:13:59,720 Speaker 1: after freezing. Yeah that the problem is that fresh cite 213 00:13:59,760 --> 00:14:03,120 Speaker 1: me only lasts for so long, you know, because it's 214 00:14:03,160 --> 00:14:06,800 Speaker 1: a fresh product. But freezing proteins, which is you know 215 00:14:07,160 --> 00:14:11,280 Speaker 1: a good solution for for preservation. Freezing them can denature 216 00:14:11,320 --> 00:14:14,040 Speaker 1: them UM. It makes them uncurl so they won't form 217 00:14:14,080 --> 00:14:17,040 Speaker 1: and gel up with each other properly. UM. A major 218 00:14:17,080 --> 00:14:20,520 Speaker 1: innovation was the addition of sucros and sorbital, which are 219 00:14:20,520 --> 00:14:25,800 Speaker 1: sweeteners that also protect the the microscopic structures within the seremi. 220 00:14:25,880 --> 00:14:29,240 Speaker 1: When it's frozen. It helps U helps those proteins avoid 221 00:14:29,320 --> 00:14:32,440 Speaker 1: denaturing UM. And this meant that you could make all 222 00:14:32,440 --> 00:14:34,960 Speaker 1: the seremi you wanted when you got a fresh catchin 223 00:14:35,160 --> 00:14:39,040 Speaker 1: and then freeze it for manufacturing use later on. Yes, 224 00:14:39,200 --> 00:14:42,880 Speaker 1: big deal. And after that discovery in the nineteen sixties, 225 00:14:43,040 --> 00:14:47,040 Speaker 1: the production of seremi based items just shut up even more. 226 00:14:48,480 --> 00:14:55,320 Speaker 1: Invitation grabs specifically was privately invented in five by Sugino 227 00:14:55,800 --> 00:15:00,120 Speaker 1: Y Sugino and k Osaki uh And. Osaki's father had 228 00:15:00,160 --> 00:15:05,360 Speaker 1: founded a company that commercially processed seimi in n UM. 229 00:15:05,400 --> 00:15:07,720 Speaker 1: They were looking for a cheaper alternative of the much 230 00:15:07,760 --> 00:15:12,960 Speaker 1: desired but very expensive crab and Osaki believed that with 231 00:15:13,000 --> 00:15:16,400 Speaker 1: a little shaping and red food coloring, they could make 232 00:15:16,440 --> 00:15:22,560 Speaker 1: their product look like actual crablegs. Yes they weren't. They 233 00:15:22,560 --> 00:15:25,760 Speaker 1: only company to develop imitation crab around this time in Japan, 234 00:15:25,800 --> 00:15:28,000 Speaker 1: but they were certainly one of the biggest, certainly the 235 00:15:28,080 --> 00:15:31,040 Speaker 1: names that come up the most when you're digging into 236 00:15:31,040 --> 00:15:36,520 Speaker 1: the history of imitation crab. In the early eighties, invitation 237 00:15:36,520 --> 00:15:40,320 Speaker 1: crab made its way to mainstream United States, manufactured by 238 00:15:40,320 --> 00:15:44,000 Speaker 1: the Japanese company Yamasa Enterprises UH, and it was pretty 239 00:15:44,040 --> 00:15:47,680 Speaker 1: much an immediate success, um making an annual two hundred 240 00:15:47,680 --> 00:15:52,880 Speaker 1: and fifty million dollars in the United States by six 241 00:15:53,120 --> 00:15:56,640 Speaker 1: going from one hundred thousand pounds to one hundred million 242 00:15:56,720 --> 00:16:01,960 Speaker 1: pounds in a few short years. Wow. UH. As popularity 243 00:16:01,960 --> 00:16:05,800 Speaker 1: and demand grew in America, their production the production America 244 00:16:05,880 --> 00:16:10,320 Speaker 1: surpassed Japan's production, and American companies, yeah, they began exporting 245 00:16:10,600 --> 00:16:16,160 Speaker 1: to Japan. Not all was well, though, here's the quote 246 00:16:16,160 --> 00:16:20,280 Speaker 1: from a nine seven Chicago Tribune article. But not since 247 00:16:20,360 --> 00:16:23,360 Speaker 1: Classic Coke has any food caused as much talk about 248 00:16:23,360 --> 00:16:26,920 Speaker 1: the real thing. Many people want to know, who is 249 00:16:27,000 --> 00:16:32,400 Speaker 1: this impostor and why is it causing so much controversy? Gosh, 250 00:16:32,600 --> 00:16:36,560 Speaker 1: all right, I know. And a part of this controversy 251 00:16:36,680 --> 00:16:40,280 Speaker 1: was due to the lack of regulations requiring restaurants that 252 00:16:40,320 --> 00:16:42,640 Speaker 1: groceries and so on to label imitation crab as long 253 00:16:42,680 --> 00:16:45,320 Speaker 1: as it was fresh. So as long as fresh, they 254 00:16:45,360 --> 00:16:50,200 Speaker 1: didn't have to really differentiate. Um. This did change eventually, 255 00:16:50,280 --> 00:16:55,800 Speaker 1: imitation crab, crab or seafood product became the norm of labeling. Uh. 256 00:16:56,000 --> 00:16:58,680 Speaker 1: But yeah that that changed again later, which we'll get too. 257 00:16:59,600 --> 00:17:01,160 Speaker 1: And so I just want to put this in here. 258 00:17:01,280 --> 00:17:04,200 Speaker 1: I read a whole Atlas Obscure article about the origins 259 00:17:04,240 --> 00:17:07,600 Speaker 1: of the crab raan goon made Wes with imitation crab 260 00:17:07,720 --> 00:17:12,880 Speaker 1: frequently future episode. Yeah, but essentially I've never really thought 261 00:17:12,880 --> 00:17:15,960 Speaker 1: about how interesting of a food product this is. But 262 00:17:16,040 --> 00:17:19,600 Speaker 1: essentially Shader Vis plus Tiki culture plus the development of 263 00:17:19,680 --> 00:17:24,520 Speaker 1: Chinese American cuisine all came together to create this. Yeah, 264 00:17:24,560 --> 00:17:30,040 Speaker 1: this deep fried wanton pastry that contains cream cheese and 265 00:17:30,160 --> 00:17:37,240 Speaker 1: imitation crab. What a whirlwind. Right now, I want to 266 00:17:37,240 --> 00:17:38,840 Speaker 1: do an episode on cream cheese, because then I went 267 00:17:38,880 --> 00:17:42,720 Speaker 1: on a rabbit hole about that and I was like stop, stop, oh, 268 00:17:43,359 --> 00:17:47,359 Speaker 1: I would love to do an episode on cream cheese. Yeah, okay, okay, 269 00:17:47,400 --> 00:17:52,119 Speaker 1: concentrate Um. Part of what spurred all of this production 270 00:17:52,280 --> 00:17:55,000 Speaker 1: of semi based products here in the United States during 271 00:17:55,000 --> 00:17:59,640 Speaker 1: the nineteen eighties was changing fishery laws in the late 272 00:17:59,720 --> 00:18:05,560 Speaker 1: nineties seventies that UM previously had allowed foreign fishers to 273 00:18:05,800 --> 00:18:08,960 Speaker 1: get pretty close to American shores, but UM but these 274 00:18:09,040 --> 00:18:12,880 Speaker 1: new laws UM pushed them out. And in Alaska specifically, 275 00:18:13,440 --> 00:18:16,440 Speaker 1: UM like two dred miles from the shoreline, and so 276 00:18:16,520 --> 00:18:21,720 Speaker 1: that allowed these American fisheries to to really um capitalize 277 00:18:22,119 --> 00:18:25,760 Speaker 1: on the pollock, the Alaskan pollock in those waters. And 278 00:18:26,359 --> 00:18:28,840 Speaker 1: it was just it was just this dovetail that happened 279 00:18:28,920 --> 00:18:32,000 Speaker 1: right as imitation crab was taking off in the United States, 280 00:18:32,200 --> 00:18:34,480 Speaker 1: and suddenly these producers were like, oh man, we can 281 00:18:34,520 --> 00:18:39,160 Speaker 1: a get all of this like relatively easy to catch fish, 282 00:18:39,200 --> 00:18:41,639 Speaker 1: and we can make a pretty decent profit off of 283 00:18:41,680 --> 00:18:44,560 Speaker 1: it by turning it into this stuff that there's now 284 00:18:44,600 --> 00:18:49,119 Speaker 1: a market for. Mm hmmm. Something else that helped UM 285 00:18:49,359 --> 00:18:54,960 Speaker 1: was the popularization of the California role. Yeah, invented by 286 00:18:55,000 --> 00:18:58,720 Speaker 1: a Japanese chef in Canada, uh and using crabstick as 287 00:18:58,720 --> 00:19:02,240 Speaker 1: one of the ingredients. The California role also helped introduce 288 00:19:02,359 --> 00:19:07,000 Speaker 1: sushi at large to the American mainstream. Many many roles 289 00:19:07,720 --> 00:19:11,359 Speaker 1: that did incorporate imitation crab. They were intentional because a 290 00:19:11,400 --> 00:19:13,840 Speaker 1: lot of Americans at the time, we're a bit nervous 291 00:19:13,880 --> 00:19:17,280 Speaker 1: about eating raw seafood. I can remember the first time 292 00:19:17,280 --> 00:19:20,879 Speaker 1: I had sushi, which was in high school, and I 293 00:19:20,920 --> 00:19:25,639 Speaker 1: told my mom and she was like, great raw fish, 294 00:19:25,720 --> 00:19:30,520 Speaker 1: and now she'll eat sushi. But like, yeah, roles like that, 295 00:19:30,560 --> 00:19:32,159 Speaker 1: I want to do one on the California Roll to 296 00:19:32,280 --> 00:19:36,639 Speaker 1: so many future episodes to go back. Yeah, no imitation crab, 297 00:19:36,720 --> 00:19:44,720 Speaker 1: thank you, the crab that keeps on giving me. Um 298 00:19:44,760 --> 00:19:49,520 Speaker 1: In J Park started Seremi School at Oregon State University, 299 00:19:49,720 --> 00:19:51,840 Speaker 1: which is an annual event at the o s U 300 00:19:52,000 --> 00:19:55,440 Speaker 1: Seafood Lab and it culminates in a tasting of all 301 00:19:55,560 --> 00:20:02,600 Speaker 1: kinds of semi products scallops, hot dogs, and desserts. Yes, 302 00:20:02,760 --> 00:20:05,040 Speaker 1: if anyone has any more information on this, The most 303 00:20:05,040 --> 00:20:09,520 Speaker 1: recent article I could find was pretty pretty old, so 304 00:20:09,600 --> 00:20:14,199 Speaker 1: I'm not sure if it's still um but any listener 305 00:20:14,240 --> 00:20:18,480 Speaker 1: has any information. Um. Also, the article I found that 306 00:20:18,560 --> 00:20:23,119 Speaker 1: in had to Curb Your Enthusiasm clip, which any time 307 00:20:23,160 --> 00:20:25,840 Speaker 1: research allows me to watch a clip from a comedy 308 00:20:25,920 --> 00:20:28,520 Speaker 1: is great, but it's basically a Larry David arguing with 309 00:20:28,600 --> 00:20:31,479 Speaker 1: Cheryl about how he talks during sex, and she's like, 310 00:20:31,880 --> 00:20:34,240 Speaker 1: it's not even dirty talk. You bring up invitation crab 311 00:20:34,280 --> 00:20:37,240 Speaker 1: and he's like, invitation crab is interesting. More people should 312 00:20:37,240 --> 00:20:43,119 Speaker 1: know about it. Made me laugh, man, I actually have 313 00:20:43,119 --> 00:20:45,720 Speaker 1: a pretty good Larry David impression. I really didn't do 314 00:20:45,760 --> 00:20:51,320 Speaker 1: it there. Future in the future. The FDA allowed for 315 00:20:51,359 --> 00:20:56,080 Speaker 1: the dropping of imitation in two thousand six. Yeah, instead 316 00:20:56,080 --> 00:21:00,359 Speaker 1: allowing for this description crab flavored seafood made with seree 317 00:21:00,359 --> 00:21:06,040 Speaker 1: me a fully cooked fish protein. Okay, still accurate. I 318 00:21:06,720 --> 00:21:10,439 Speaker 1: that is a very long way of saying imitation, but sure, 319 00:21:11,000 --> 00:21:16,399 Speaker 1: yeah okay. Russia Beyond article claims that crab stick salad 320 00:21:16,680 --> 00:21:18,760 Speaker 1: is one of the top three items on Russian tables 321 00:21:18,800 --> 00:21:22,200 Speaker 1: on New Year's and they called it the Russian version 322 00:21:22,280 --> 00:21:25,320 Speaker 1: of crab louis uh. The article goes on to claim 323 00:21:25,520 --> 00:21:28,359 Speaker 1: that Russian women came up with this dish in THEES. 324 00:21:28,440 --> 00:21:31,040 Speaker 1: So again, any listeners, if you've got more information on that, 325 00:21:31,200 --> 00:21:37,080 Speaker 1: would like yeah yeah um. Also, as of new technologies 326 00:21:37,160 --> 00:21:40,680 Speaker 1: to to recapture some of the proteins and other nutrients 327 00:21:40,800 --> 00:21:45,240 Speaker 1: lost during the water treatment part of processing, seremi were debuted, 328 00:21:45,280 --> 00:21:51,000 Speaker 1: which m which helps produce waste yea although unlessi a 329 00:21:51,400 --> 00:21:55,840 Speaker 1: um over fishing and climate change have led to steadily 330 00:21:56,040 --> 00:22:00,640 Speaker 1: decreasing production of Sereenmi products since the nineteen eighties despite 331 00:22:00,760 --> 00:22:08,720 Speaker 1: continually increasing demand, which means that prices are rising. Yes, um, 332 00:22:08,760 --> 00:22:12,960 Speaker 1: And that's that's about where we are with imitation to Crab. However, 333 00:22:12,960 --> 00:22:14,880 Speaker 1: I did want to end this one on a slightly 334 00:22:14,880 --> 00:22:19,080 Speaker 1: different note because I found what is one of the 335 00:22:19,080 --> 00:22:23,720 Speaker 1: most beautiful pieces of art um I've ever found while 336 00:22:23,920 --> 00:22:30,520 Speaker 1: researching an episode. It is called Panta Crab Fantasy of Seremi, 337 00:22:30,680 --> 00:22:32,560 Speaker 1: and I would like Lauren to take a crack at 338 00:22:32,560 --> 00:22:38,520 Speaker 1: a describing it to you. Okay, So, so I don't 339 00:22:38,600 --> 00:22:43,720 Speaker 1: know where you found this, and I don't know what 340 00:22:43,920 --> 00:22:49,960 Speaker 1: Fanta Crab is. Um. If that's a brand, is a brand? Okay? 341 00:22:50,560 --> 00:22:52,920 Speaker 1: Oh I do see the little the little reserved mark 342 00:22:53,000 --> 00:22:56,119 Speaker 1: and next to it? Okay? Cool? Um? Well, okay, so 343 00:22:56,520 --> 00:22:59,040 Speaker 1: this is an image of like a oh, what's the 344 00:22:59,080 --> 00:23:01,600 Speaker 1: what's the word, like a like a collage or um 345 00:23:01,760 --> 00:23:03,399 Speaker 1: or or what's what's the term when you have like 346 00:23:03,440 --> 00:23:07,160 Speaker 1: a whole bunch of tiles that make up an image. Yeah, 347 00:23:07,200 --> 00:23:09,720 Speaker 1: oh yeah, yeah yeah, like a mosaic. Sure, yeah no, 348 00:23:09,800 --> 00:23:15,880 Speaker 1: this is a mosaic of Sereami products. Um. So it's 349 00:23:15,960 --> 00:23:19,000 Speaker 1: and and the and the image in the mosaic. Um 350 00:23:19,160 --> 00:23:23,880 Speaker 1: is this very kingly um king triton kind of kind 351 00:23:23,880 --> 00:23:27,720 Speaker 1: of thing with a with a flowing beard and and 352 00:23:27,720 --> 00:23:31,600 Speaker 1: and a noble crown. Um. And it looks like he 353 00:23:31,800 --> 00:23:35,840 Speaker 1: might be riding upon a dolphin or like a killer whale, um, 354 00:23:36,320 --> 00:23:40,160 Speaker 1: carrying his trident uh through through it through a sea, 355 00:23:40,240 --> 00:23:43,760 Speaker 1: a dark and storming sea. Um. But all of these 356 00:23:43,800 --> 00:23:49,959 Speaker 1: elements I cannot impress upon you enough. Are are mosaic 357 00:23:50,400 --> 00:23:55,600 Speaker 1: out of SEREAMI products. So so I can see uh 358 00:23:55,840 --> 00:23:59,520 Speaker 1: in the crown and in the orca um there's some 359 00:23:59,680 --> 00:24:04,040 Speaker 1: there's some crab claws, perhaps lobster claws, It's hard to tell. Um. 360 00:24:04,080 --> 00:24:07,080 Speaker 1: The beard and his hair are are made of little 361 00:24:07,119 --> 00:24:11,960 Speaker 1: Seree shrimps um. His his body appears to be crabstick. 362 00:24:12,760 --> 00:24:22,840 Speaker 1: It's uh, it's the very best um fake seafood mosaic 363 00:24:23,119 --> 00:24:26,639 Speaker 1: I've ever seen in my life. I feel very confident 364 00:24:26,920 --> 00:24:34,359 Speaker 1: we can say that now mm hmmm, I thought was 365 00:24:34,359 --> 00:24:41,000 Speaker 1: put into it. It's certainly certainly yes, hopefully well we 366 00:24:41,040 --> 00:24:43,320 Speaker 1: can post this or go look it up. It is 367 00:24:43,920 --> 00:24:47,159 Speaker 1: a thing to behold. Um. Yeah, it is truly a 368 00:24:47,200 --> 00:24:51,359 Speaker 1: fantasy of Seree. I believe there's a whole story like 369 00:24:51,400 --> 00:24:55,800 Speaker 1: the company had like a whole Neptune rides upon the 370 00:24:55,920 --> 00:25:01,080 Speaker 1: other waters and there's a thing. Yeah okay, I mean 371 00:25:01,119 --> 00:25:03,480 Speaker 1: he does. I'm not going to take that away from him. 372 00:25:03,560 --> 00:25:07,199 Speaker 1: So no matter how much serami he's made out of, 373 00:25:07,840 --> 00:25:13,119 Speaker 1: that is his right. Um. Oh well, thank you Lauren 374 00:25:13,200 --> 00:25:20,040 Speaker 1: for indulging me an excellent job describing. You're welcome. I 375 00:25:20,280 --> 00:25:26,399 Speaker 1: thank you, thank you for providing the opportunity. Oh. I 376 00:25:26,480 --> 00:25:28,760 Speaker 1: knew it had to be shared. I knew it. It's 377 00:25:28,760 --> 00:25:30,480 Speaker 1: one of those things. The second you see it, it's 378 00:25:30,520 --> 00:25:34,520 Speaker 1: like love at first sight, but with you know, a 379 00:25:34,600 --> 00:25:44,040 Speaker 1: piece of seafood with seafood yeah, um yeah, oh my heck. 380 00:25:44,600 --> 00:25:48,200 Speaker 1: Well yeah, So we do have some listener mail for you. 381 00:25:48,600 --> 00:25:50,840 Speaker 1: We do, but first we have one more quick break 382 00:25:50,880 --> 00:26:02,480 Speaker 1: for word from our sponsor, and we're back. Thank you sponsored, Yes, 383 00:26:02,600 --> 00:26:11,960 Speaker 1: thank you, and we're back with it's a crab movement there. 384 00:26:12,480 --> 00:26:16,240 Speaker 1: Oh okay. Yeah. I was torn between. I was like, 385 00:26:16,280 --> 00:26:19,720 Speaker 1: I should do an imitation of us doing listener mail, 386 00:26:19,720 --> 00:26:23,480 Speaker 1: but then I broke my brain, so I backed out 387 00:26:23,560 --> 00:26:26,280 Speaker 1: quick because I think I might not have returned from that. Yeah, 388 00:26:26,920 --> 00:26:30,879 Speaker 1: that's a that. And then I was going to do 389 00:26:31,000 --> 00:26:35,520 Speaker 1: like a Fanta crab. There were a lot of options 390 00:26:35,560 --> 00:26:37,679 Speaker 1: I could have taken for this one, That's what I'm saying. 391 00:26:38,920 --> 00:26:43,600 Speaker 1: Uh yeah, yeah, I I look forward to a King 392 00:26:43,720 --> 00:26:48,160 Speaker 1: Triton Neptune moment sometime in the future. Oh yeah, it's 393 00:26:48,200 --> 00:26:54,520 Speaker 1: coming cool. Oh yeah. But in the meantime, Marjorie wrote, 394 00:26:54,840 --> 00:26:57,520 Speaker 1: my grandparents owned an almond branch a mile or two 395 00:26:57,600 --> 00:27:00,760 Speaker 1: from the Franzy A winery near Escalon, Californ, Arnia, and 396 00:27:00,800 --> 00:27:05,560 Speaker 1: we're friends with the Franzia and Gallo families. Yeah. When 397 00:27:05,560 --> 00:27:08,600 Speaker 1: my grandparents retired and moved into town behind my junior 398 00:27:08,680 --> 00:27:10,480 Speaker 1: high school, I would go over to their house after 399 00:27:10,520 --> 00:27:12,960 Speaker 1: school to help with chores, and my grandmother would regale 400 00:27:12,960 --> 00:27:15,359 Speaker 1: me with stories of life on the farm and the 401 00:27:15,359 --> 00:27:18,960 Speaker 1: stories of esco on. The Franzyan Gallo families provided some 402 00:27:19,000 --> 00:27:21,960 Speaker 1: of the subject matter of those stories, including how one 403 00:27:21,960 --> 00:27:24,560 Speaker 1: of the Gallo brothers courted his wife on my grandparents 404 00:27:24,560 --> 00:27:29,760 Speaker 1: honeysuckle covered porch over bowls of popcorn. His penny pinching 405 00:27:30,160 --> 00:27:33,320 Speaker 1: was a legendary in the Central Valley. Thanks for bringing 406 00:27:33,320 --> 00:27:35,600 Speaker 1: back those cherish memories of spending time with my grandmother 407 00:27:35,640 --> 00:27:37,959 Speaker 1: and listening to her stories. You might want to think 408 00:27:38,000 --> 00:27:40,160 Speaker 1: about doing an episode on the Gallo family and their 409 00:27:40,200 --> 00:27:43,600 Speaker 1: influence on the American wine industry. It is a murder 410 00:27:43,680 --> 00:27:46,679 Speaker 1: mystery with bootlegging wrapped up with some strong army and 411 00:27:46,800 --> 00:27:56,920 Speaker 1: unbridled ambition through the generation story. Who yes, so, um, 412 00:27:57,040 --> 00:28:01,720 Speaker 1: that's really cool. Yeah, that's fascinating, ing Um, all of 413 00:28:01,760 --> 00:28:04,440 Speaker 1: that is fascinating top to bottom. And now I'm like, oh, man, 414 00:28:04,480 --> 00:28:07,040 Speaker 1: I should I should recommend the Gallo family story to 415 00:28:07,280 --> 00:28:10,120 Speaker 1: uh to American shadows that other that that murder podcast 416 00:28:10,160 --> 00:28:16,600 Speaker 1: I'm doing, because you should such intrigue any any bootlegging story. 417 00:28:17,040 --> 00:28:24,000 Speaker 1: M hm m m uh. Katie wrote, if every single 418 00:28:24,000 --> 00:28:26,400 Speaker 1: one of your Australian listeners doesn't write in to tell 419 00:28:26,440 --> 00:28:29,080 Speaker 1: you about Gun of Fortune, I will eat my hat. 420 00:28:29,800 --> 00:28:32,680 Speaker 1: Gun of Fortune is almost a rite of passage game 421 00:28:32,760 --> 00:28:37,200 Speaker 1: for often underage Australians, where you get the bag out 422 00:28:37,200 --> 00:28:40,680 Speaker 1: of the box and peg it to the hills, hoist 423 00:28:40,880 --> 00:28:44,160 Speaker 1: a rotary clothesline. Everyone sits in a circle under the 424 00:28:44,200 --> 00:28:47,160 Speaker 1: clothes line and someone spins it. Whoever is sitting under 425 00:28:47,160 --> 00:28:48,880 Speaker 1: the bag when it comes to a stop gets the 426 00:28:48,880 --> 00:28:52,040 Speaker 1: wine poured into their mouth from this pigot. It is 427 00:28:52,080 --> 00:28:54,240 Speaker 1: not exactly a game of skill, but it is a 428 00:28:54,320 --> 00:28:57,040 Speaker 1: cheap and fast way to get a party started and 429 00:28:57,160 --> 00:29:01,520 Speaker 1: also patriotic because it combines to Australian inventions cask wine 430 00:29:01,640 --> 00:29:05,040 Speaker 1: and the hills hoist, I should say the boxed wine. 431 00:29:05,040 --> 00:29:09,040 Speaker 1: Cask wine in Australia is often called goon particularly when 432 00:29:09,040 --> 00:29:11,400 Speaker 1: the wine is not of good quality, the bag is 433 00:29:11,440 --> 00:29:13,920 Speaker 1: called a goon bag, hence the name of the game 434 00:29:14,080 --> 00:29:17,920 Speaker 1: Goon of fortune, say like wheel of fortune. Also, and 435 00:29:18,000 --> 00:29:20,920 Speaker 1: maybe I'm revealing too much here, but cask wine was 436 00:29:20,960 --> 00:29:23,680 Speaker 1: always the sensible choice to take two parties in my youth, 437 00:29:23,840 --> 00:29:26,400 Speaker 1: because you can blow up an empty bag to use 438 00:29:26,440 --> 00:29:29,400 Speaker 1: as a pillow at the end of the night. Actually, 439 00:29:29,520 --> 00:29:32,200 Speaker 1: there's even a sculpture in the Civic Center in Canberra 440 00:29:32,360 --> 00:29:36,280 Speaker 1: which is called the goon Bag. It's a big silver pillow. 441 00:29:36,800 --> 00:29:39,040 Speaker 1: I'm not sure if the artist meant it to be 442 00:29:39,120 --> 00:29:41,840 Speaker 1: a goon bag, but I've never heard it called anything else. 443 00:29:42,360 --> 00:29:45,680 Speaker 1: And yes, Australia does need to work on its drinking culture. 444 00:29:46,320 --> 00:29:49,640 Speaker 1: I drink much more responsibly now but still would never 445 00:29:49,680 --> 00:29:54,360 Speaker 1: sniff at wine from a box. I love all of this. 446 00:29:55,320 --> 00:30:00,760 Speaker 1: Oh that's great. Uh, And you do not have to 447 00:30:00,760 --> 00:30:05,160 Speaker 1: eat your hat because I believe we've heard from every Australia, 448 00:30:06,720 --> 00:30:09,440 Speaker 1: every million period, not only the ones who listened to 449 00:30:09,480 --> 00:30:12,800 Speaker 1: the show. It got out quick. Um they didn't mention 450 00:30:12,880 --> 00:30:15,520 Speaker 1: good a fortune, which I love. And we're gonna share 451 00:30:15,560 --> 00:30:19,600 Speaker 1: even more stories of this later because they're all wonderful 452 00:30:19,880 --> 00:30:25,200 Speaker 1: and make make a smile. Yes, absolutely so good. Yeah. 453 00:30:25,360 --> 00:30:27,760 Speaker 1: I can't believe I've never thought of using the bag 454 00:30:28,880 --> 00:30:32,200 Speaker 1: for something like anything, um, because I know some people 455 00:30:32,200 --> 00:30:34,720 Speaker 1: said they like, use it like a footstool, blow it 456 00:30:34,800 --> 00:30:40,760 Speaker 1: up footstool, like all kinds of things. Okay, yeah, see, reduce, reuse, recycle, 457 00:30:40,840 --> 00:30:44,240 Speaker 1: that's great. Yes, we're all about it, all about it. 458 00:30:45,240 --> 00:30:48,040 Speaker 1: Thanks to both of those listeners. Whore writing. If you 459 00:30:48,080 --> 00:30:50,200 Speaker 1: would like to write to as you can, Our email 460 00:30:50,280 --> 00:30:52,840 Speaker 1: is hello at savor pod dot com. We're also on 461 00:30:52,880 --> 00:30:55,479 Speaker 1: social media. You can find us on Twitter, Facebook and 462 00:30:55,600 --> 00:30:58,240 Speaker 1: Instagram at savor pod and we do hope to hear 463 00:30:58,280 --> 00:31:01,120 Speaker 1: from you. Savor is production I Heart Radio. For more 464 00:31:01,120 --> 00:31:03,000 Speaker 1: podcasts to my Heart Radio, you can visit the I 465 00:31:03,080 --> 00:31:05,920 Speaker 1: Heart Radio app, Apple Podcasts, or wherever you listen to 466 00:31:06,000 --> 00:31:09,040 Speaker 1: your favorite shows. Thanks as always to our super producers 467 00:31:09,160 --> 00:31:11,880 Speaker 1: Dylan Fagan and Andrew Howard. Thanks to you for listening, 468 00:31:11,920 --> 00:31:13,600 Speaker 1: and we hope that lost more good things are coming 469 00:31:13,640 --> 00:31:21,120 Speaker 1: your way.