1 00:00:09,039 --> 00:00:11,280 Speaker 1: Hello, and welcome to Savor Protection of iHeart Radio. I'm 2 00:00:11,320 --> 00:00:13,640 Speaker 1: Annie Reese and I'm Lauren vocal Baum, and today we 3 00:00:13,640 --> 00:00:17,439 Speaker 1: have an episode for you about gooey duck. Yes, which 4 00:00:17,480 --> 00:00:20,720 Speaker 1: despite the fact that every publication I read pretty much 5 00:00:20,880 --> 00:00:23,360 Speaker 1: told you how to pronounce it, I think I'm going 6 00:00:23,400 --> 00:00:26,680 Speaker 1: to struggle with but I'm going to do my best. 7 00:00:27,080 --> 00:00:31,440 Speaker 1: Yes that the word is spelled in English geo d 8 00:00:31,680 --> 00:00:34,120 Speaker 1: u c K, so it looks like ge o duck, 9 00:00:35,320 --> 00:00:39,320 Speaker 1: which is not what it's called. Nope, Nope, not at all. 10 00:00:40,080 --> 00:00:44,040 Speaker 1: And I a lot of listeners wrote in about this 11 00:00:44,120 --> 00:00:48,680 Speaker 1: one when I first started, I because I like to 12 00:00:48,720 --> 00:00:51,600 Speaker 1: do kind of a like before and after in these 13 00:00:51,640 --> 00:00:54,640 Speaker 1: top notes. Um, and I didn't know what it was. 14 00:00:54,680 --> 00:00:56,600 Speaker 1: I had no idea what it was. I thought it 15 00:00:56,640 --> 00:01:00,400 Speaker 1: was a type of duck. I thought it was are 16 00:01:00,600 --> 00:01:02,360 Speaker 1: a kind of mushroom. I thought maybe it's like a 17 00:01:02,480 --> 00:01:07,039 Speaker 1: geo from the Earth. I don't know, but I was 18 00:01:07,200 --> 00:01:11,720 Speaker 1: way way off. I was so far. But now that 19 00:01:11,760 --> 00:01:14,080 Speaker 1: I've done the research, I'm pretty sure I've had it. 20 00:01:14,120 --> 00:01:16,720 Speaker 1: Because I was in China for eight months. It's pretty 21 00:01:16,800 --> 00:01:19,920 Speaker 1: popular in China. Yeah, so I feel like I must 22 00:01:19,959 --> 00:01:21,600 Speaker 1: have had it. And I did go to some fancy 23 00:01:21,640 --> 00:01:24,160 Speaker 1: meals in China, so okay, I think it might have 24 00:01:24,680 --> 00:01:28,960 Speaker 1: shown up on my plate, right, Yeah. I've definitely seen 25 00:01:29,040 --> 00:01:33,120 Speaker 1: them out at like like Hmart, like like like local 26 00:01:33,959 --> 00:01:37,720 Speaker 1: Korean supermarkets, but I have never had one to my knowledge, 27 00:01:38,360 --> 00:01:42,160 Speaker 1: m h or or part of one, because they're quite large. 28 00:01:42,200 --> 00:01:44,559 Speaker 1: I don't think anyone is really going around just eating 29 00:01:44,600 --> 00:01:48,000 Speaker 1: a whole one. They are quite large. I'm telling you. 30 00:01:48,080 --> 00:01:50,200 Speaker 1: This was a This was a fun one for a 31 00:01:50,280 --> 00:01:53,000 Speaker 1: lot of reasons. Like number one, you know, we love 32 00:01:53,120 --> 00:02:00,640 Speaker 1: kind of interesting creature creatures and invertebrates are like red 33 00:02:00,720 --> 00:02:04,440 Speaker 1: upper Alley. So yes, yes, so that was fun. There's 34 00:02:04,560 --> 00:02:09,880 Speaker 1: fun mascot fact in this. There's a lot of just 35 00:02:11,320 --> 00:02:16,399 Speaker 1: the pictures are worth looking atures. They are they are. 36 00:02:17,760 --> 00:02:21,320 Speaker 1: We will get into the appearance of them in a second. 37 00:02:21,560 --> 00:02:27,359 Speaker 1: Uh huh yeah yeah, yes, yes. And also a lot 38 00:02:27,480 --> 00:02:30,639 Speaker 1: of people, a lot of people have written a lot 39 00:02:30,919 --> 00:02:36,240 Speaker 1: about it, very big fans and very fondly right sure, yes, yes, es, yes, 40 00:02:36,280 --> 00:02:38,200 Speaker 1: so it was. It was. It was very very fun 41 00:02:38,280 --> 00:02:43,600 Speaker 1: and as someone who didn't know about this going in, um, 42 00:02:43,639 --> 00:02:49,359 Speaker 1: it was a delight research great yeah yeah yeah, yeah, yeah, 43 00:02:49,400 --> 00:02:56,360 Speaker 1: I guess you can see our oysters episode scallops maybe sure, 44 00:02:56,440 --> 00:03:00,160 Speaker 1: other other bivalves, yeah, maybe our episode about the the 45 00:03:00,160 --> 00:03:04,359 Speaker 1: the big fish industry. Um partially thanks to some of 46 00:03:04,400 --> 00:03:08,120 Speaker 1: the folks we talked to out on o Wahu. Yes, yeah, 47 00:03:08,160 --> 00:03:10,680 Speaker 1: that was a good one. That was a good one. Um. 48 00:03:10,720 --> 00:03:14,440 Speaker 1: But okay, if you like me and you're curious, don't know, 49 00:03:15,320 --> 00:03:17,920 Speaker 1: I guess this brings us to your question. I guess 50 00:03:17,960 --> 00:03:25,960 Speaker 1: it does. Gooey ducks what are they? Well, uh, gooey 51 00:03:26,000 --> 00:03:30,680 Speaker 1: ducks are a type of large saltwater clam. Uh. Picture 52 00:03:31,040 --> 00:03:34,079 Speaker 1: you know, a clam um, You know, like a wide, 53 00:03:34,280 --> 00:03:38,240 Speaker 1: oval shaped, hinged shell. But but the clam's body is 54 00:03:38,280 --> 00:03:41,400 Speaker 1: so meaty that that it spills over the edges of 55 00:03:41,440 --> 00:03:45,400 Speaker 1: its shell. And furthermore, it has this thick neck at 56 00:03:45,440 --> 00:03:48,000 Speaker 1: one end of its body that that ends in two openings. 57 00:03:48,000 --> 00:03:49,560 Speaker 1: So it looks sort of like a like an elephant's 58 00:03:49,560 --> 00:03:55,440 Speaker 1: trunk or a worm with spouts. Sure, spouted worm, yeah, um. 59 00:03:55,480 --> 00:03:57,720 Speaker 1: And their bodies are so big, in fact, that they 60 00:03:57,760 --> 00:04:02,680 Speaker 1: cannot fully retract into their shells. Their flesh is ivory 61 00:04:02,680 --> 00:04:05,080 Speaker 1: in color, and I've right, I have not had it, 62 00:04:05,120 --> 00:04:07,880 Speaker 1: but from what I understand, they can be like tender 63 00:04:07,920 --> 00:04:10,800 Speaker 1: to crunchy to chewy to meaty, depending on how they 64 00:04:10,800 --> 00:04:14,200 Speaker 1: are prepared. Um with a with a really delicate sweet 65 00:04:14,880 --> 00:04:18,680 Speaker 1: fresh to to oceany flavor. I get the idea that 66 00:04:18,760 --> 00:04:21,640 Speaker 1: it's like squid but more flavorful, like sort of the 67 00:04:21,680 --> 00:04:27,080 Speaker 1: texture of squid, but with that good fresh sweet clam flavor. 68 00:04:27,640 --> 00:04:31,559 Speaker 1: Mm hmm. It's like a like a teenage mutant ninja 69 00:04:31,680 --> 00:04:36,920 Speaker 1: razor clam. Um. It's like have you have you ever 70 00:04:36,960 --> 00:04:41,040 Speaker 1: had a dustbuster with one of those hose attachments? No, 71 00:04:41,560 --> 00:04:45,240 Speaker 1: but I wish I had in my life. Yeah, just 72 00:04:45,320 --> 00:04:48,240 Speaker 1: a little handheld dust buster with a long hose attachment. 73 00:04:48,320 --> 00:04:51,160 Speaker 1: It's it's like that. But but you know, a prized 74 00:04:51,200 --> 00:04:57,840 Speaker 1: mollusk excellent, excellent as always. And if somebody doesn't make 75 00:04:57,880 --> 00:05:01,919 Speaker 1: an artwork teenage ninja razor clam that, I don't know 76 00:05:01,960 --> 00:05:06,120 Speaker 1: what we're doing here. Why don't we even have a 77 00:05:06,160 --> 00:05:15,560 Speaker 1: podcast at that point? Pod hats oh heck. Zoological name 78 00:05:15,960 --> 00:05:19,920 Speaker 1: Panapea generosa. They are native to the Pacific Northwest coast 79 00:05:19,920 --> 00:05:23,039 Speaker 1: of North America, and and part of these clams do 80 00:05:23,120 --> 00:05:26,760 Speaker 1: reside within their their shells. They're those those white oval shells. 81 00:05:27,120 --> 00:05:31,920 Speaker 1: But yeah, they have these long ivory to muddy colored 82 00:05:32,279 --> 00:05:36,039 Speaker 1: necks or siphons that stick out from one side, and 83 00:05:36,120 --> 00:05:38,840 Speaker 1: y'all they are real phallic. I'm not I'm not trying 84 00:05:38,839 --> 00:05:41,600 Speaker 1: to be rude here. It just that it just is 85 00:05:41,640 --> 00:05:45,360 Speaker 1: what it is, UM, like a like a meaty parsnip. 86 00:05:46,040 --> 00:05:50,880 Speaker 1: Like like there was a moment doing this research where 87 00:05:50,920 --> 00:05:53,440 Speaker 1: I was kind of like it was it was giving 88 00:05:53,480 --> 00:05:56,120 Speaker 1: me similar vibes to that time that I had us 89 00:05:56,160 --> 00:05:58,720 Speaker 1: read Goblin Market and I was like, am I going 90 00:05:58,760 --> 00:06:08,040 Speaker 1: to get hr called on me? And what I deserve it? Um? Yeah? Anyway, 91 00:06:08,920 --> 00:06:13,320 Speaker 1: delightful um. They so these these these animals UM will 92 00:06:13,360 --> 00:06:16,440 Speaker 1: will burrow like two to three feet down into seabeds 93 00:06:16,480 --> 00:06:19,719 Speaker 1: and just sort of stay there and then use that siphon, 94 00:06:19,800 --> 00:06:23,320 Speaker 1: that long siphoned to poke up above the seabed into 95 00:06:23,760 --> 00:06:26,200 Speaker 1: into the water. The end of the neck has those 96 00:06:26,240 --> 00:06:29,400 Speaker 1: two openings, UM, and they're filter feeders. So one opening 97 00:06:29,480 --> 00:06:31,920 Speaker 1: is for drawing in gulps of water from which they 98 00:06:32,000 --> 00:06:37,360 Speaker 1: glean oxygen and food phytoplankton, and then they push out 99 00:06:37,400 --> 00:06:40,600 Speaker 1: excess water and in edible stuff through the other opening. 100 00:06:41,200 --> 00:06:44,560 Speaker 1: They can retract back into the sand or silt to 101 00:06:44,640 --> 00:06:49,160 Speaker 1: avoid predators. But again they cannot fully retract into their 102 00:06:49,160 --> 00:06:53,359 Speaker 1: shells like their body length including that siphon can be 103 00:06:53,920 --> 00:06:56,880 Speaker 1: up to three feet like a meter long. UM, but 104 00:06:56,960 --> 00:06:59,760 Speaker 1: the shells are usually only like six to eight inches long, 105 00:07:00,080 --> 00:07:10,280 Speaker 1: like fifteen fascinating. It's real goofy looking. It's great. Uh. 106 00:07:10,400 --> 00:07:14,200 Speaker 1: They are the largest burrowing clam in the world um 107 00:07:14,560 --> 00:07:17,320 Speaker 1: and and they can get big. They average it just 108 00:07:17,480 --> 00:07:20,640 Speaker 1: over two pounds including their shells. That's about a kilo, 109 00:07:21,000 --> 00:07:23,720 Speaker 1: but that means that they are often larger. The largest 110 00:07:23,720 --> 00:07:28,080 Speaker 1: ever verified um as of the year two thousand, anyway, 111 00:07:28,680 --> 00:07:33,000 Speaker 1: was eight point one six pounds. That's three point seven 112 00:07:33,080 --> 00:07:39,000 Speaker 1: kilo's wow. As a large clam, Yes, it is a 113 00:07:39,160 --> 00:07:45,720 Speaker 1: large clam. Uh. They reproduce through what's called broadcast spawning, 114 00:07:45,880 --> 00:07:48,640 Speaker 1: in which mail clams release sperm into the open water, 115 00:07:48,920 --> 00:07:52,040 Speaker 1: prompting female clams to release eggs like a couple million 116 00:07:52,080 --> 00:07:55,280 Speaker 1: and ago. And if and when they meet and fertilize 117 00:07:55,320 --> 00:07:58,320 Speaker 1: in the water, larva will form and begin swimming around, 118 00:07:58,320 --> 00:08:01,760 Speaker 1: eating algae and growing their shells. Over a few weeks, 119 00:08:01,760 --> 00:08:03,480 Speaker 1: they'll get heavy enough that they'll sink to the sea 120 00:08:03,480 --> 00:08:06,400 Speaker 1: floor and start burrowing down. As they get older and bigger, 121 00:08:06,400 --> 00:08:09,840 Speaker 1: they burrow further yeah, and they grow up pretty fast 122 00:08:09,960 --> 00:08:12,640 Speaker 1: during their first few years of life, reaching about one 123 00:08:12,680 --> 00:08:15,360 Speaker 1: and a half pounds in five years and their full 124 00:08:15,480 --> 00:08:19,400 Speaker 1: size by about fifteen years. That they can live much 125 00:08:19,440 --> 00:08:25,240 Speaker 1: longer than that, um over a hundred and fifty years. Uh. Yeah. 126 00:08:25,360 --> 00:08:28,920 Speaker 1: For for harvest, they're they're usually harvested at like five years, 127 00:08:28,920 --> 00:08:32,960 Speaker 1: but yeah, a very long time. Um. And every year 128 00:08:33,080 --> 00:08:35,679 Speaker 1: they will build a new layer of their shell from 129 00:08:36,000 --> 00:08:38,160 Speaker 1: the inside, so you can see the size of the 130 00:08:38,160 --> 00:08:40,600 Speaker 1: shell was in previous years by looking at the rings 131 00:08:40,679 --> 00:08:44,559 Speaker 1: formed on the outside as each progressively larger layer has 132 00:08:44,600 --> 00:08:49,240 Speaker 1: been added from underneath. Yeah. M hm. They are largely 133 00:08:49,280 --> 00:08:53,000 Speaker 1: harvested by hand by divers who who look for those 134 00:08:53,040 --> 00:08:59,480 Speaker 1: tell tale siphon tips poking up out of the sand. Nature. 135 00:09:00,000 --> 00:09:04,520 Speaker 1: What are you doing right up to all kinds of things? 136 00:09:06,040 --> 00:09:11,000 Speaker 1: I love it. Ostensibly we're a food show. These are 137 00:09:11,040 --> 00:09:14,120 Speaker 1: eaten in all all the ways that other molluscs are eaten, 138 00:09:14,320 --> 00:09:17,560 Speaker 1: you know, a simmered and soups and hot pots, sliced 139 00:09:17,559 --> 00:09:21,920 Speaker 1: into sushi or savich or crude, oh baked or stir 140 00:09:22,000 --> 00:09:25,560 Speaker 1: fried or barbecued or breaded and deep fried, ground and 141 00:09:25,600 --> 00:09:29,440 Speaker 1: deep fried, and fritters. They're they're a popular lunar New 142 00:09:29,520 --> 00:09:35,040 Speaker 1: Year ingredient. Mm hmmm, hmm. Yeah, yeah, and they are 143 00:09:35,080 --> 00:09:38,360 Speaker 1: considered a sustainable seafood choice by the National Oceanic and 144 00:09:38,400 --> 00:09:42,640 Speaker 1: Atmospheric Administration because at this point farming is pretty well 145 00:09:42,679 --> 00:09:45,760 Speaker 1: regulated to prevent environmental damage and and since they are 146 00:09:45,800 --> 00:09:48,760 Speaker 1: filter feeders, they can actually provide a net benefit to 147 00:09:48,800 --> 00:09:54,440 Speaker 1: the waterways that they inhabit. Yeah. Yeah, they're super cool. 148 00:09:54,520 --> 00:09:56,440 Speaker 1: They were so cool to research, and there has been, 149 00:09:57,520 --> 00:09:59,840 Speaker 1: as we'll get into in the history section, a lot 150 00:09:59,840 --> 00:10:05,880 Speaker 1: of of really recent researcher yea um, but a lot 151 00:10:05,960 --> 00:10:09,320 Speaker 1: of it was pretty pretty promising. They're still ongoing things. 152 00:10:09,360 --> 00:10:12,800 Speaker 1: But it was neat to see so many people so 153 00:10:12,840 --> 00:10:14,520 Speaker 1: passionate about it. They were like, no, we're gonna look 154 00:10:14,520 --> 00:10:16,920 Speaker 1: into this, We're gonna look into all these aspects and 155 00:10:17,000 --> 00:10:19,640 Speaker 1: kind of sessing out what is going on with the 156 00:10:19,679 --> 00:10:23,560 Speaker 1: goooey duck. Oh absolutely, and and right, I I you know, 157 00:10:23,600 --> 00:10:28,440 Speaker 1: we we don't do these protein episodes that often, but 158 00:10:28,679 --> 00:10:32,760 Speaker 1: I mean, if I could just have a show about invertebrates, 159 00:10:32,760 --> 00:10:37,199 Speaker 1: I would. And so if you can't tell, I'm having right. 160 00:10:37,280 --> 00:10:40,800 Speaker 1: This was a joy. It was a very strange joy. 161 00:10:41,200 --> 00:10:44,520 Speaker 1: It was an unexpected one for me, But I loved it. 162 00:10:45,320 --> 00:10:50,400 Speaker 1: I loved it. Well, what about the nutrition, Uh, you know, 163 00:10:50,440 --> 00:10:53,120 Speaker 1: by themselves, goomy ducks are pretty good for you, A 164 00:10:53,200 --> 00:10:57,720 Speaker 1: good punch of protein, relatively low and fats uh okay, 165 00:10:57,720 --> 00:11:01,160 Speaker 1: spread of micronutrients. Um. There are some concerns because they 166 00:11:01,160 --> 00:11:04,720 Speaker 1: are a filter feeder about getting you know, if the 167 00:11:04,840 --> 00:11:07,760 Speaker 1: environment that they are growing in is polluted, then some 168 00:11:07,800 --> 00:11:12,120 Speaker 1: of those pollutants making their way into their meat. But yeah, 169 00:11:12,200 --> 00:11:15,679 Speaker 1: I mean, you know, once you once you make them 170 00:11:15,679 --> 00:11:18,360 Speaker 1: into a fritter, that's that's a separate We're talking about 171 00:11:18,360 --> 00:11:26,280 Speaker 1: a separate issue, delicious one, a delicious separate issue. We 172 00:11:26,400 --> 00:11:28,760 Speaker 1: do have some numbers for you, Oh gosh, we do. 173 00:11:29,559 --> 00:11:33,320 Speaker 1: As of two thousand nine, Puget Sound fishermen sold about 174 00:11:33,440 --> 00:11:38,199 Speaker 1: four million pounds of goofy deck a year. Yeah. That's 175 00:11:38,240 --> 00:11:43,160 Speaker 1: equal to about two million individual gooey ducks. Yes, and 176 00:11:43,320 --> 00:11:47,040 Speaker 1: hundreds of millions of these clams live in that area 177 00:11:47,040 --> 00:11:48,720 Speaker 1: which we are going to be talking about that area 178 00:11:49,160 --> 00:11:52,640 Speaker 1: in particular. Oh yeah, yeah, that is that is mostly 179 00:11:52,880 --> 00:11:57,720 Speaker 1: the area where they occur and are harvested rights. Um. 180 00:11:57,800 --> 00:11:59,959 Speaker 1: And at that time, around two thousand nine, a pound 181 00:12:00,000 --> 00:12:03,000 Speaker 1: of gooy ducks went for more than a pound of 182 00:12:03,040 --> 00:12:10,160 Speaker 1: dengenous crab or salmon in that same area, So that's price. Yeah. Yeah, 183 00:12:10,240 --> 00:12:12,600 Speaker 1: they can go for like twenty to thirty bucks a pound, 184 00:12:13,400 --> 00:12:17,160 Speaker 1: and one fresh goody duck can go for about three 185 00:12:17,240 --> 00:12:20,160 Speaker 1: hundred dollars in a fancy restaurant in China, and that's 186 00:12:20,160 --> 00:12:27,120 Speaker 1: partly because they're usually transported live. Yeah. Yeah. The sale 187 00:12:27,160 --> 00:12:30,400 Speaker 1: of six point two million pounds of Washington goody duck 188 00:12:30,600 --> 00:12:33,800 Speaker 1: was estimated to be worth about seventy point five million dollars, 189 00:12:34,200 --> 00:12:38,360 Speaker 1: and nine or more of those guy ducks ended up 190 00:12:38,440 --> 00:12:45,760 Speaker 1: in China. Yeah. Also, interestingly, Washington State splits the commercial 191 00:12:45,800 --> 00:12:49,760 Speaker 1: fishing of gooey ducks with the Northwest Indian Fisheries Commission, 192 00:12:49,840 --> 00:12:53,520 Speaker 1: so it's a number of local Native American tribes the 193 00:12:53,640 --> 00:12:57,560 Speaker 1: state than auctions off their half to private businesses, which 194 00:12:57,640 --> 00:13:01,440 Speaker 1: generates some twenty two million dollars a year, which helps 195 00:13:01,600 --> 00:13:07,480 Speaker 1: fund aquatic habitat restoration. Yes, um, And going back to 196 00:13:07,520 --> 00:13:09,760 Speaker 1: your point earlier that they can live a long time, 197 00:13:09,800 --> 00:13:12,679 Speaker 1: one of the oldest known harvested guy ducks was one 198 00:13:13,080 --> 00:13:19,080 Speaker 1: and seventy three years old. Yes, oh my goodness, but okay, 199 00:13:19,480 --> 00:13:23,400 Speaker 1: here we go. Mascot fact of the episode. Okay, okay, okay, alright, 200 00:13:23,640 --> 00:13:29,040 Speaker 1: the gey Duck is Olympia's Evergreen State College official mascot. 201 00:13:30,280 --> 00:13:32,640 Speaker 1: I found two versions of the because you know, I 202 00:13:32,679 --> 00:13:35,840 Speaker 1: had to look up the images. Oh yeah, I found 203 00:13:35,880 --> 00:13:40,040 Speaker 1: two images of this mascot, like two kind of specific types. 204 00:13:40,280 --> 00:13:43,520 Speaker 1: So I would love if anybody has the lowdown on 205 00:13:43,600 --> 00:13:48,000 Speaker 1: which one is the official effection. Right, alright, but it 206 00:13:48,240 --> 00:13:51,920 Speaker 1: did show up on a couple of like creepiest mascots 207 00:13:51,920 --> 00:13:57,320 Speaker 1: our Weirdest mascot list. Yeah, yeah it is. It's quite 208 00:13:57,320 --> 00:14:05,040 Speaker 1: the sight. Um. I wanted to include the battle cry, 209 00:14:05,240 --> 00:14:06,760 Speaker 1: and I don't know the tunes, so I'm just gonna 210 00:14:06,760 --> 00:14:11,720 Speaker 1: read it ago, uh go gie ducks, go through the 211 00:14:11,800 --> 00:14:15,760 Speaker 1: mud and the sand. Let's go siphon high, squirted out, 212 00:14:16,080 --> 00:14:22,800 Speaker 1: swivel all about, let it all hang out. So really 213 00:14:22,920 --> 00:14:29,600 Speaker 1: leaning in to some things, we can say, Yeah, there's 214 00:14:29,600 --> 00:14:33,160 Speaker 1: a hole. I only did the porch. That's way better 215 00:14:33,400 --> 00:14:38,440 Speaker 1: than any of my uh fight songs from school. I mean, 216 00:14:41,840 --> 00:14:49,880 Speaker 1: it's giving me a lot to think about. Um. There 217 00:14:50,120 --> 00:14:54,160 Speaker 1: is a Salmon Bake and Gooey Duck Festival every July 218 00:14:54,480 --> 00:15:02,080 Speaker 1: in Alan, Washington. As the menu included ge duck chowder, Cevich, Saute's, 219 00:15:02,160 --> 00:15:05,800 Speaker 1: and sliders. There's also a two and fifty yard mud run. 220 00:15:06,920 --> 00:15:11,560 Speaker 1: And I must impress upon you, gentle listener, UM, that 221 00:15:12,400 --> 00:15:15,960 Speaker 1: some press for this event has included a photograph of 222 00:15:15,960 --> 00:15:20,440 Speaker 1: a craft table where an artist was selling models of 223 00:15:20,480 --> 00:15:24,320 Speaker 1: goody ducks that had been embellished with like a duck 224 00:15:24,360 --> 00:15:27,400 Speaker 1: bill and eyes on the end of that long neck 225 00:15:27,800 --> 00:15:30,240 Speaker 1: and then with with little duck legs and feet coming 226 00:15:30,280 --> 00:15:33,840 Speaker 1: off of the shell of the body to make them 227 00:15:33,840 --> 00:15:43,280 Speaker 1: into ducks. Into yeah, gooey duck ducks. It's beyond words. 228 00:15:43,400 --> 00:15:50,120 Speaker 1: I can't describe what I'm seeing because Lauren kindly provided 229 00:15:50,160 --> 00:15:55,680 Speaker 1: a picture in the outline, and that's amazing. Yeah. Yeah, 230 00:15:55,720 --> 00:15:58,240 Speaker 1: And they're posed like like like ducks would be posed, 231 00:15:58,320 --> 00:16:06,400 Speaker 1: you know, do do duck stuff? Duck stuff again. Pictures 232 00:16:06,400 --> 00:16:10,000 Speaker 1: galore to look up for you. That's your assignment of 233 00:16:10,000 --> 00:16:16,080 Speaker 1: this episode, because this is stunning, stunning, excellent, truly truly incredible, 234 00:16:16,120 --> 00:16:23,200 Speaker 1: beyond the pale film. UM. And this is one of 235 00:16:23,200 --> 00:16:26,480 Speaker 1: those ones where occasionally we have to make executive decisions 236 00:16:26,480 --> 00:16:29,800 Speaker 1: of what to include and not to include. UM, because 237 00:16:29,840 --> 00:16:32,680 Speaker 1: good ducks have been featured in books, they've been the 238 00:16:32,880 --> 00:16:36,920 Speaker 1: subject of books. They were the subject of the mockumentary 239 00:16:37,400 --> 00:16:44,400 Speaker 1: Love Muscle Um Muscle Not to Um, and shows like 240 00:16:44,480 --> 00:16:48,040 Speaker 1: Top Chef, and there are just so many fun quotes 241 00:16:48,080 --> 00:16:51,960 Speaker 1: about it. Yeah. I was laughing out loud a lot 242 00:16:52,040 --> 00:16:55,840 Speaker 1: during my reading today. I was as well. I was 243 00:16:55,880 --> 00:16:57,600 Speaker 1: as well because I don't think i'd seen a picture 244 00:16:57,600 --> 00:17:00,160 Speaker 1: of it yet, and I was starting to get is 245 00:17:00,200 --> 00:17:03,840 Speaker 1: handful of quotes that I was like, Oh, I've got 246 00:17:03,840 --> 00:17:11,440 Speaker 1: to look this up. And I did, and what a 247 00:17:11,600 --> 00:17:16,960 Speaker 1: what a research day it has been. But we do 248 00:17:17,119 --> 00:17:20,119 Speaker 1: have a lot of history for you, we do, and 249 00:17:20,160 --> 00:17:21,560 Speaker 1: we're going to get into that as soon as we 250 00:17:21,600 --> 00:17:23,840 Speaker 1: get back from a quick break forward from our sponsors 251 00:17:32,480 --> 00:17:36,679 Speaker 1: and we're back. Thank you sponsor, Yes, thank you. So. 252 00:17:37,080 --> 00:17:40,960 Speaker 1: The Pacific gooey duck is native to the US and Canada, 253 00:17:41,280 --> 00:17:45,880 Speaker 1: specifically the northwest coast, and it boasts an ancestry millions 254 00:17:45,880 --> 00:17:47,840 Speaker 1: of years long. And we talked about that in our 255 00:17:48,119 --> 00:17:50,240 Speaker 1: I think oyster and scalps, we talked about it, but 256 00:17:50,760 --> 00:17:54,520 Speaker 1: long time. Yeah. Yeah, these creatures have been doing what 257 00:17:54,560 --> 00:17:57,440 Speaker 1: they're doing for a good hot minute. Yes, they have. 258 00:17:58,400 --> 00:18:01,920 Speaker 1: Um Native American people's in the Pacific Northwest have harvested 259 00:18:01,960 --> 00:18:05,640 Speaker 1: goody ducks from the shallowest areas that they would burrow 260 00:18:05,680 --> 00:18:07,640 Speaker 1: in for centuries because they couldn't you know, dive into 261 00:18:07,880 --> 00:18:11,399 Speaker 1: the deep back then. Sure, and perhaps even longer like 262 00:18:11,520 --> 00:18:14,320 Speaker 1: thousands of years ago, though there is no known evidence 263 00:18:14,359 --> 00:18:15,800 Speaker 1: for that. A lot of the things I read were like, 264 00:18:15,920 --> 00:18:19,040 Speaker 1: it makes sense that they would have, but we don't 265 00:18:19,440 --> 00:18:23,760 Speaker 1: have like the archaeological evidence to prove it, right. Yeah, 266 00:18:23,880 --> 00:18:28,200 Speaker 1: and they they ate them smoked or just fresh. The name, 267 00:18:29,359 --> 00:18:32,920 Speaker 1: from what I read, comes from the Indigenous Missqually word 268 00:18:32,960 --> 00:18:37,840 Speaker 1: for you duck guy duck, meaning dig deep, though another 269 00:18:37,920 --> 00:18:40,960 Speaker 1: source posited at least part of the name stems from 270 00:18:41,000 --> 00:18:43,200 Speaker 1: its resemblance to Genitalia. But I only saw that in 271 00:18:43,280 --> 00:18:48,560 Speaker 1: one place, So what what can I say? Uh? But 272 00:18:49,080 --> 00:18:52,439 Speaker 1: because of the fallic appearance, as some have and do 273 00:18:52,680 --> 00:18:59,960 Speaker 1: use it as an affro deezy act. Yes. And then 274 00:19:00,000 --> 00:19:04,320 Speaker 1: as you mentioned earlier, Lauren as of n Native American 275 00:19:04,359 --> 00:19:07,800 Speaker 1: tribes hold exclusive treaty rights to half the commercial harvest 276 00:19:07,800 --> 00:19:11,399 Speaker 1: of shellfish in Puget Sound due to a landmark legal 277 00:19:11,480 --> 00:19:14,840 Speaker 1: case um which was really interesting to read about, and 278 00:19:14,880 --> 00:19:17,439 Speaker 1: I think it would be cool to return to in 279 00:19:17,480 --> 00:19:23,359 Speaker 1: the future. Yeah, super cool. Yeah, when the Europeans encountered 280 00:19:23,359 --> 00:19:25,720 Speaker 1: good ducks in the area, they also cooked them and 281 00:19:25,920 --> 00:19:28,240 Speaker 1: ate them. And from what I read, this is where 282 00:19:28,240 --> 00:19:32,960 Speaker 1: the kind of spelling comes in that doesn't really match 283 00:19:33,320 --> 00:19:37,000 Speaker 1: with how we might pronounce it today. But yeah, um. 284 00:19:37,240 --> 00:19:40,880 Speaker 1: Naturalist R. E. C. Starns wrote in eighty two about 285 00:19:40,880 --> 00:19:43,879 Speaker 1: goody decks that they quote puzzle persons who tasted it 286 00:19:43,920 --> 00:19:46,240 Speaker 1: for the first time as to whether they were eating fish, 287 00:19:46,560 --> 00:19:51,560 Speaker 1: flesh or foul mm hmm. And one of the first 288 00:19:51,680 --> 00:19:54,639 Speaker 1: known instances in print of the word goody duck appeared 289 00:19:54,680 --> 00:19:57,080 Speaker 1: in an eighteen eighty three issue of The New York Times. 290 00:19:57,600 --> 00:20:01,680 Speaker 1: The author labeled good ducks as quote the prints of clams, 291 00:20:02,400 --> 00:20:06,800 Speaker 1: and two years earlier, a fellow who studied mollusks named 292 00:20:06,880 --> 00:20:10,480 Speaker 1: Henry Himphil described them as quote the most delicious of 293 00:20:10,520 --> 00:20:13,760 Speaker 1: any bi valves I have ever eaten, not accepting the 294 00:20:13,800 --> 00:20:16,520 Speaker 1: best oysters. He even tried to come up with a 295 00:20:16,560 --> 00:20:20,119 Speaker 1: way to transport still living gooy ducks to the East coast, 296 00:20:20,240 --> 00:20:23,880 Speaker 1: but could never quite figure it out, um, which has 297 00:20:23,920 --> 00:20:28,320 Speaker 1: been an issue for gooy ducks for launch. Yes, the 298 00:20:28,359 --> 00:20:31,520 Speaker 1: popularity of these clams did lead to over fishing, and 299 00:20:31,560 --> 00:20:36,359 Speaker 1: in nineteen the Washington State legislature prohibited harvesting, possessing, and 300 00:20:36,440 --> 00:20:40,400 Speaker 1: catching gouy ducks, and this band remained in place for 301 00:20:40,480 --> 00:20:43,359 Speaker 1: five years. The officials still had a lot of concerns 302 00:20:43,400 --> 00:20:46,680 Speaker 1: about Gui deck populations when they were lifted, so because 303 00:20:46,720 --> 00:20:49,120 Speaker 1: of this, they only allowed for the harvesting of three 304 00:20:49,119 --> 00:20:52,159 Speaker 1: guy ducks per pose in per day, and only for 305 00:20:52,359 --> 00:20:55,480 Speaker 1: personal consumption, no canning or selling them, as you mentioned 306 00:20:55,480 --> 00:20:58,639 Speaker 1: at the top, laur And that's still yeah, that's that's 307 00:20:58,680 --> 00:21:03,280 Speaker 1: still in place, definitely, mm hmmm. Uh. The commercial GUI 308 00:21:03,359 --> 00:21:06,639 Speaker 1: deck industry and Puget Sound experienced massive growth in the 309 00:21:06,680 --> 00:21:11,840 Speaker 1: nineteen sixties, and it is quite the tale. So these 310 00:21:11,960 --> 00:21:17,000 Speaker 1: navy divers, we're searching underwater for lost torpedoes, which I 311 00:21:17,040 --> 00:21:19,199 Speaker 1: was like, wait what And then I researched and I 312 00:21:19,200 --> 00:21:22,800 Speaker 1: guess this was a thing with tests and stuff. Yeah, yeah, 313 00:21:22,920 --> 00:21:25,400 Speaker 1: just like, oops, where did those torpedoes go? Nobody knows. 314 00:21:25,440 --> 00:21:28,400 Speaker 1: I guess we should look for them. Yes, I had 315 00:21:28,440 --> 00:21:31,760 Speaker 1: to pause and like the whole thing. Yeah. Yeah, So 316 00:21:31,840 --> 00:21:34,840 Speaker 1: these lost torpedoes belonged to a nearby military base where 317 00:21:34,840 --> 00:21:37,400 Speaker 1: they did a lot of these tests, and these military 318 00:21:37,440 --> 00:21:41,760 Speaker 1: divers they discovered colonies of guy ducks and the cold depths, 319 00:21:41,760 --> 00:21:44,200 Speaker 1: and this was a big deal because previously by all 320 00:21:44,280 --> 00:21:47,440 Speaker 1: just believed that they only lived between high and low 321 00:21:47,480 --> 00:21:52,520 Speaker 1: tide and no deeper. So this was like, whoa, there's 322 00:21:52,560 --> 00:21:56,720 Speaker 1: so much more than we thought. And the diving team 323 00:21:56,880 --> 00:22:01,240 Speaker 1: estimated that sixty three million individual gui x resided in 324 00:22:01,280 --> 00:22:06,119 Speaker 1: the depths a Puget Sound, which was a lot um 325 00:22:06,200 --> 00:22:09,800 Speaker 1: and this sparked the beginning of the commercial gu duck 326 00:22:09,880 --> 00:22:14,920 Speaker 1: harvest in that area. They do from a lot of things. 327 00:22:15,160 --> 00:22:18,320 Speaker 1: I read. They do spawn very quickly and you kind 328 00:22:18,320 --> 00:22:20,440 Speaker 1: of explained it, but it's sort of like there's so 329 00:22:20,480 --> 00:22:24,240 Speaker 1: many of them, but they also like spawn a lot 330 00:22:24,280 --> 00:22:27,720 Speaker 1: and a lot of them die. It's a lot of turnover, 331 00:22:28,080 --> 00:22:34,520 Speaker 1: I suppose. Uh And Okay, So Washington State auctioned off 332 00:22:34,560 --> 00:22:38,040 Speaker 1: the rights to harvest these clams. One of the buyers 333 00:22:38,119 --> 00:22:41,280 Speaker 1: was Brian Hodgson and some of his friends, and they 334 00:22:41,280 --> 00:22:44,480 Speaker 1: would collect gu ducks and sell them to local chowder houses, 335 00:22:45,359 --> 00:22:48,359 Speaker 1: and he quickly rose up the go duck ranks. He 336 00:22:48,400 --> 00:22:50,959 Speaker 1: made a name for himself in the industry, and with 337 00:22:51,000 --> 00:22:53,280 Speaker 1: the help of a business partner, he started selling you 338 00:22:53,480 --> 00:22:56,840 Speaker 1: ducks in Asia in the seventies. Within a decade they 339 00:22:56,880 --> 00:23:02,680 Speaker 1: had really been adopted and came beloved in Chinese cuisine. 340 00:23:03,440 --> 00:23:06,800 Speaker 1: The seventies also marks the beginning of the large scale 341 00:23:06,880 --> 00:23:10,120 Speaker 1: harvesting a puget sound gui ducks um. During that decade, 342 00:23:10,520 --> 00:23:14,320 Speaker 1: the unregulated market went from eighty two thousand pounds in 343 00:23:14,400 --> 00:23:18,720 Speaker 1: nineteen seventy to eight million, seven hundred and eight thousand 344 00:23:18,760 --> 00:23:22,680 Speaker 1: pounds in nineteen seventy seven. WHOA yeah, which I read 345 00:23:22,760 --> 00:23:26,480 Speaker 1: was its peak, which I believe because that's the unregulated market. 346 00:23:26,560 --> 00:23:30,280 Speaker 1: But a lot, a lot, a lots um. In the 347 00:23:30,320 --> 00:23:33,359 Speaker 1: early days of the commercial market, many did try and 348 00:23:33,440 --> 00:23:35,840 Speaker 1: fail to turn a profit because essentially it was new 349 00:23:35,920 --> 00:23:37,639 Speaker 1: to a lot of people. People are like, what are 350 00:23:37,680 --> 00:23:43,000 Speaker 1: you trying to sell me? Um? But clearly made a 351 00:23:43,080 --> 00:23:48,240 Speaker 1: market um biologists see. Lynn Goodwin became the first person 352 00:23:48,280 --> 00:23:51,520 Speaker 1: to grow gui ducks in a lab setting, which was 353 00:23:51,560 --> 00:23:58,320 Speaker 1: a five gallon bucket hey in the nineteen seventies. However, 354 00:23:58,520 --> 00:24:01,119 Speaker 1: he ran into a lot of shoes around things like 355 00:24:01,160 --> 00:24:05,879 Speaker 1: bacteria and water temperature. He looked to oyster hatcheries and 356 00:24:05,880 --> 00:24:08,399 Speaker 1: what they were doing with oyster farming for inspiration, and 357 00:24:08,560 --> 00:24:11,400 Speaker 1: along with some colleagues, he succeeded in producing baby geue 358 00:24:11,520 --> 00:24:17,119 Speaker 1: ducks in a research hatchery, but still problems remained. Um, 359 00:24:17,320 --> 00:24:19,800 Speaker 1: the h ducks didn't really grow once they were transplanted. 360 00:24:19,880 --> 00:24:25,400 Speaker 1: For one, Um Goodwin conducted all kinds of experiments over 361 00:24:25,520 --> 00:24:28,560 Speaker 1: one hundred of them, and he later estimated that he 362 00:24:28,640 --> 00:24:33,960 Speaker 1: and his fellow researchers planted over eighteen million clams. Who Yeah, 363 00:24:34,119 --> 00:24:39,520 Speaker 1: unfortunately they all died. Oh yeah. Yeah. Innovations in the 364 00:24:39,600 --> 00:24:42,800 Speaker 1: nineteen nineties allowed for the farming of guy ducks and 365 00:24:42,800 --> 00:24:46,040 Speaker 1: it wasn't perfect, and environmentalist in particular had a lot 366 00:24:46,080 --> 00:24:50,640 Speaker 1: of concerns around how this would impact the local ecosystem 367 00:24:50,880 --> 00:24:56,800 Speaker 1: and environment. Yeah, the farming techniques generally involved sheltering the 368 00:24:57,760 --> 00:25:01,920 Speaker 1: guy ducks spawn in plastic apes or cones or mesh 369 00:25:02,080 --> 00:25:04,800 Speaker 1: netting until they're big enough to borrow. But of course 370 00:25:04,880 --> 00:25:08,560 Speaker 1: putting those things down, Um, depending on where exactly in 371 00:25:08,640 --> 00:25:11,560 Speaker 1: the environment you plant them can really wreak havoc on 372 00:25:11,800 --> 00:25:14,840 Speaker 1: said environment. And since that's also the spawning site for 373 00:25:15,440 --> 00:25:19,320 Speaker 1: pacific salmon, if you if you mix them up into 374 00:25:19,359 --> 00:25:21,680 Speaker 1: the eel grass over there, then it can Yeah, it 375 00:25:21,720 --> 00:25:25,680 Speaker 1: can cause all kinds of issues. Yeah, And as we said, 376 00:25:25,720 --> 00:25:28,320 Speaker 1: this is despite the fact that you ducks have been 377 00:25:28,359 --> 00:25:31,800 Speaker 1: there for forever. Kind of this commercial aspect is fairly new, 378 00:25:32,040 --> 00:25:36,320 Speaker 1: so there have been a lot of studies looking into 379 00:25:36,480 --> 00:25:40,880 Speaker 1: the impact of this. UM two from found that gui 380 00:25:41,040 --> 00:25:45,560 Speaker 1: duck farming had minimal and temporary impact on the ecosystem 381 00:25:45,600 --> 00:25:48,880 Speaker 1: and had not impacted biological diversity as of yet, which 382 00:25:48,920 --> 00:25:52,080 Speaker 1: was another concern in terms of like, if only this 383 00:25:52,200 --> 00:25:54,159 Speaker 1: one type of gui duck is being farmed, and what 384 00:25:54,240 --> 00:25:58,560 Speaker 1: happens if it breede with other Gui ducks and anyway. 385 00:26:00,880 --> 00:26:04,359 Speaker 1: Seen survey, however, found that many people were still concerned 386 00:26:05,160 --> 00:26:07,240 Speaker 1: about a whole host of issues and and even though 387 00:26:07,240 --> 00:26:09,440 Speaker 1: there there is a lot of research being done, it 388 00:26:09,680 --> 00:26:13,199 Speaker 1: is still relatively new, so yeah, yeah, we'll see. Um. 389 00:26:14,280 --> 00:26:17,679 Speaker 1: By the price of the Washington Gui duck was four 390 00:26:17,760 --> 00:26:20,720 Speaker 1: dollars per pound, and that was up for fifty cents 391 00:26:20,920 --> 00:26:23,160 Speaker 1: a pound, which is where it had been for quite 392 00:26:23,200 --> 00:26:27,320 Speaker 1: a while. UM. Around the same time, British Columbia's Gui 393 00:26:27,520 --> 00:26:32,280 Speaker 1: duck industry, alongside a commercial hatchery, launched several studies to 394 00:26:32,359 --> 00:26:35,840 Speaker 1: learn more about these claims. Because again, it's a lot 395 00:26:35,920 --> 00:26:39,320 Speaker 1: to learn. We got a lot to learn, yeah, um. 396 00:26:40,359 --> 00:26:44,360 Speaker 1: And these days uie ducks are so prized and puget 397 00:26:44,440 --> 00:26:48,040 Speaker 1: sound that they have been the target of heist um. 398 00:26:48,320 --> 00:26:51,480 Speaker 1: There are books about this. Authorities go under cover to 399 00:26:51,800 --> 00:26:55,520 Speaker 1: watch watch from boats to see if the criminals are 400 00:26:55,560 --> 00:26:58,400 Speaker 1: up to no good. Um. They utilize they utilize underwater 401 00:26:58,520 --> 00:27:03,080 Speaker 1: cameras to gather proof of theft, although some criminals use 402 00:27:03,320 --> 00:27:08,119 Speaker 1: radar detectors to evade them. Yeah, it's a whole thing. Um. 403 00:27:08,280 --> 00:27:11,000 Speaker 1: In the late nineties slash early two thousand's, a gui 404 00:27:11,160 --> 00:27:15,960 Speaker 1: duck dealer was discovered offering five thousand dollars five thousand 405 00:27:16,000 --> 00:27:18,840 Speaker 1: dollars to a hit man to beat up another dealer 406 00:27:19,400 --> 00:27:24,040 Speaker 1: who was pushing up the pay for divers. And the 407 00:27:24,200 --> 00:27:27,560 Speaker 1: hit man was actually an informant who recorded the whole 408 00:27:27,600 --> 00:27:33,399 Speaker 1: interaction and handed it over to federal authorities. Yes, and 409 00:27:33,800 --> 00:27:38,520 Speaker 1: the dealer was arrested. But another twist. The informant was 410 00:27:38,640 --> 00:27:41,760 Speaker 1: later imprisoned for putting together in a legal smuggling ring 411 00:27:42,200 --> 00:27:46,080 Speaker 1: that harvested guy ducks valued at over one million dollars. 412 00:27:48,920 --> 00:27:50,879 Speaker 1: He used gonna pay up five thousand dollars to go 413 00:27:51,080 --> 00:27:55,960 Speaker 1: like fop the guy up. You're like, you're you're really 414 00:27:56,080 --> 00:28:02,200 Speaker 1: driving up my costs, sir, Um, my gooey duck costs yeah, 415 00:28:02,920 --> 00:28:06,800 Speaker 1: there is this article in Smithsonian magazine that that touched 416 00:28:06,880 --> 00:28:10,560 Speaker 1: on this, and uh, the then head of special investigations 417 00:28:10,640 --> 00:28:14,320 Speaker 1: for Washington States Department of Natural Resources and Department of 418 00:28:14,359 --> 00:28:19,000 Speaker 1: Fish and Wildlife told the magazine at that time, quote, 419 00:28:19,480 --> 00:28:23,399 Speaker 1: we've seen tax evasion, extortion, mail fraud, money laundering, people 420 00:28:23,440 --> 00:28:30,680 Speaker 1: trading claims for vikadin, you name it. I wasn't expecting that. Yeah, 421 00:28:30,760 --> 00:28:33,680 Speaker 1: the vikadin is a twist I think. Yeah, it's a 422 00:28:33,680 --> 00:28:40,600 Speaker 1: twisty journey dale it is. It is um Well in 423 00:28:41,800 --> 00:28:45,680 Speaker 1: Washington State passed the Shellfish Initiative aimed at both protecting 424 00:28:45,800 --> 00:28:48,880 Speaker 1: guy ducks and growing the industry. And you can read 425 00:28:48,920 --> 00:28:51,080 Speaker 1: the whole initiative. It was kind of dance for me, 426 00:28:51,320 --> 00:28:53,480 Speaker 1: but it had a lot of like very specific numerical 427 00:28:54,080 --> 00:28:58,480 Speaker 1: goals and yeah, yeah uh. And speaking of environmental impact, 428 00:28:59,120 --> 00:29:03,440 Speaker 1: because we ducks do live some hundred and forty plus years, 429 00:29:03,920 --> 00:29:08,880 Speaker 1: their shells have been studied to glean information about climate change. 430 00:29:10,000 --> 00:29:12,800 Speaker 1: You can look for markers of things like water temperature 431 00:29:13,200 --> 00:29:16,080 Speaker 1: in those layers of their shells, like like rings in 432 00:29:16,120 --> 00:29:19,120 Speaker 1: a tree, because in both trees and in gooey ducks, 433 00:29:19,280 --> 00:29:22,880 Speaker 1: more growth in a single year will will indicate warmer temperatures, 434 00:29:23,120 --> 00:29:28,560 Speaker 1: So yeah, very cool m m m hm. And places 435 00:29:28,640 --> 00:29:32,280 Speaker 1: like California, Alaska, Mexico, Argentina, Japan, and New Zealand have 436 00:29:32,360 --> 00:29:37,080 Speaker 1: been experimenting, have experimented with already growing at successful guy 437 00:29:37,160 --> 00:29:41,400 Speaker 1: deck market. And that's amongst other places. Um. A lot 438 00:29:41,440 --> 00:29:44,600 Speaker 1: of the research I found was specifically focused on the 439 00:29:44,640 --> 00:29:48,720 Speaker 1: Pacific Northwest and specifically Puget Sound. But that's not to 440 00:29:48,800 --> 00:29:54,440 Speaker 1: say other places aren't in this market or so have 441 00:29:54,640 --> 00:29:58,560 Speaker 1: like a successful smaller market for sure, right, or even 442 00:29:58,840 --> 00:30:02,720 Speaker 1: a market in Miller like like other species within that 443 00:30:02,880 --> 00:30:07,600 Speaker 1: genus that are not quite as spectacular, Yeah, they already 444 00:30:07,640 --> 00:30:09,680 Speaker 1: have a market for and so they're kind of like, oh, well, 445 00:30:09,760 --> 00:30:15,520 Speaker 1: we could move into the Kyak area. The gear duck 446 00:30:15,600 --> 00:30:18,800 Speaker 1: market did take a huge hit during COVID, especially during 447 00:30:18,880 --> 00:30:21,240 Speaker 1: early days since, as we said, a lot of it 448 00:30:21,440 --> 00:30:24,800 Speaker 1: is transported to China and a lot of it is 449 00:30:24,920 --> 00:30:29,280 Speaker 1: transported live slash fresh, and there was so much fear 450 00:30:29,360 --> 00:30:33,960 Speaker 1: around that um when the pandemic first started, and I 451 00:30:34,080 --> 00:30:39,520 Speaker 1: didn't really see any numbers, very recent numbers to say 452 00:30:39,560 --> 00:30:41,880 Speaker 1: if that's changed or not. I would imagine it it's 453 00:30:41,880 --> 00:30:44,840 Speaker 1: improved a little at least because I feel like I've 454 00:30:44,920 --> 00:30:47,440 Speaker 1: kind of moved away from that, but I don't know. Um, yeah, 455 00:30:47,560 --> 00:30:51,200 Speaker 1: I'm not sure. Yeah, if anyone does, please let us know. 456 00:30:51,960 --> 00:30:56,360 Speaker 1: Oh absolutely, yes, yes, yes, And if anyone has any 457 00:30:56,760 --> 00:30:59,400 Speaker 1: recipes anything we didn't talk about. If you're in this 458 00:30:59,560 --> 00:31:05,320 Speaker 1: area and you've seen, yeah, if you, I really I 459 00:31:05,440 --> 00:31:07,680 Speaker 1: really want to go on a gooey duck clam dig Now, 460 00:31:08,920 --> 00:31:10,640 Speaker 1: that is a thing that I absolutely want to do. 461 00:31:10,680 --> 00:31:13,880 Speaker 1: I read so much about the technique of doing it, ah, 462 00:31:14,560 --> 00:31:19,520 Speaker 1: and it sounds so messy and wonderful. Yes, yes, because 463 00:31:19,560 --> 00:31:22,600 Speaker 1: you're just you're just literally hauling this giant clam out 464 00:31:22,640 --> 00:31:25,400 Speaker 1: of out of the muck u and that sounds like 465 00:31:25,440 --> 00:31:30,600 Speaker 1: a great day, right, it does. I did say I 466 00:31:30,680 --> 00:31:34,040 Speaker 1: saw a lot of the quotes listeners, the quotes we found. 467 00:31:34,080 --> 00:31:36,960 Speaker 1: I saw a lot of comparisons to like the Sarlac 468 00:31:37,160 --> 00:31:41,960 Speaker 1: or Javath or something seed like day Gaba. So I'm like, 469 00:31:42,360 --> 00:31:46,600 Speaker 1: I live like my best Star Wars life doing right. Yeah? 470 00:31:47,040 --> 00:31:50,600 Speaker 1: Well maybe one day maybe. Yeah. Well we that that 471 00:31:50,760 --> 00:31:52,360 Speaker 1: is all that we have to say about the Gooey 472 00:31:52,440 --> 00:31:54,600 Speaker 1: Duck for now, But we do have some listener mail 473 00:31:54,680 --> 00:31:56,240 Speaker 1: for you, and we're going to get into that as 474 00:31:56,280 --> 00:31:57,920 Speaker 1: soon as we get back from one more quick break 475 00:31:57,960 --> 00:32:08,400 Speaker 1: for a word from our sponsors, and we're back. Thank 476 00:32:08,400 --> 00:32:20,080 Speaker 1: you sponsor, Yes, thank you, and we're back with burrowing. Yeah, 477 00:32:22,280 --> 00:32:29,080 Speaker 1: sand words. All these references, oh yeah, these references all right, 478 00:32:29,840 --> 00:32:33,880 Speaker 1: Bart wrote, I drank cream liqueur exactly twice a year, 479 00:32:34,240 --> 00:32:36,600 Speaker 1: once when putting up the Christmas decorations and once while 480 00:32:36,640 --> 00:32:39,120 Speaker 1: taking them down. I'm very traditional when it comes to 481 00:32:39,200 --> 00:32:42,200 Speaker 1: my decorations, so I always take them down. On January six, 482 00:32:42,600 --> 00:32:46,520 Speaker 1: I eat today. As I poured my glass of imitation Bailey's, 483 00:32:46,520 --> 00:32:48,720 Speaker 1: I grabbed my phone to see what podcast was next 484 00:32:48,760 --> 00:32:52,040 Speaker 1: in the queue. Imagine my surprise when I saw next 485 00:32:52,160 --> 00:32:55,600 Speaker 1: up was a Savor episode named Warming Up with Cream Liqueurs. 486 00:32:56,680 --> 00:32:59,240 Speaker 1: In the past, I mostly drank Bailey's when doing the 487 00:32:59,320 --> 00:33:03,000 Speaker 1: decorating and indecorating. But then I briefly discovered the coolest 488 00:33:03,040 --> 00:33:07,360 Speaker 1: liqueur ever, Sheridan's. It was from the same company as Bailey's, 489 00:33:07,400 --> 00:33:10,040 Speaker 1: but its bottle was literally split in two. There was 490 00:33:10,040 --> 00:33:13,000 Speaker 1: a vertical divider in the bottle, dividing the contents into 491 00:33:13,080 --> 00:33:16,280 Speaker 1: two thirds of a dark black coffee liqueur in one 492 00:33:16,360 --> 00:33:19,240 Speaker 1: third a white cream liqueur. If you hold the bottle 493 00:33:19,320 --> 00:33:21,000 Speaker 1: level as you poured your glass, you would get a 494 00:33:21,080 --> 00:33:23,960 Speaker 1: layered liqueur with two thirds black below and one third 495 00:33:24,040 --> 00:33:26,400 Speaker 1: white on top. I mostly bought it for the cool 496 00:33:26,480 --> 00:33:28,600 Speaker 1: bottle and the fun of pouring it, but since I 497 00:33:28,760 --> 00:33:32,200 Speaker 1: like coffee, I did enjoy the taste too. In recent years, 498 00:33:32,240 --> 00:33:35,600 Speaker 1: Bailey's have been releasing fun flavors like mint and salted caramel, 499 00:33:35,840 --> 00:33:38,200 Speaker 1: but this year I was captivated by an own brand 500 00:33:38,280 --> 00:33:42,520 Speaker 1: cream liqueur from one of our larger supermarkets, Gingerbread Latte flavor. 501 00:33:43,040 --> 00:33:45,840 Speaker 1: The spicy taste of ginger proves to offset the sweetness 502 00:33:45,880 --> 00:33:48,200 Speaker 1: of the sugar and sour notes of the whiskey perfectly. 503 00:33:48,480 --> 00:33:51,920 Speaker 1: I helped myself to a second glass while listening and indecorating. 504 00:33:54,000 --> 00:33:55,880 Speaker 1: I love these traditions like this. My mom and I 505 00:33:55,960 --> 00:33:58,320 Speaker 1: have one where we do it doesn't really make sense 506 00:33:58,320 --> 00:34:00,240 Speaker 1: when we do Bloody Mary's and we're taking on the 507 00:34:00,400 --> 00:34:04,640 Speaker 1: Christmas secreations and don't oh no, that sounds fabulous, right, yeah, yeah, 508 00:34:05,520 --> 00:34:08,160 Speaker 1: I've never heard of Sharedan's. It is definitely something I 509 00:34:08,280 --> 00:34:10,440 Speaker 1: would I would have been like, let me see how 510 00:34:10,520 --> 00:34:14,000 Speaker 1: this bottle. This bottle goes to the first thing I 511 00:34:14,040 --> 00:34:16,960 Speaker 1: thought of, though, was the that experiment you do in 512 00:34:17,000 --> 00:34:19,560 Speaker 1: like elementary school where you like have the different like 513 00:34:19,680 --> 00:34:22,960 Speaker 1: the oils and vinegars and all that, and try to 514 00:34:22,960 --> 00:34:25,480 Speaker 1: get the tellers. Yeah, and try to get them to 515 00:34:25,520 --> 00:34:31,239 Speaker 1: float properly. Yeah, most I love so. Yeah, I'm in 516 00:34:31,320 --> 00:34:34,480 Speaker 1: to it. To it every time. Every time a cocktail 517 00:34:34,600 --> 00:34:36,520 Speaker 1: calls for a float of something, I'm like, Oh, I'm 518 00:34:36,520 --> 00:34:38,239 Speaker 1: gonna I'm gonna mess this up. This is not going 519 00:34:38,280 --> 00:34:40,319 Speaker 1: to go howm But then I'm like, Oh, it's all 520 00:34:40,320 --> 00:34:42,120 Speaker 1: going in the same place. It's fine. So I don't know, 521 00:34:43,160 --> 00:34:45,920 Speaker 1: it's okay. I feel like I would I feel like 522 00:34:45,920 --> 00:34:47,480 Speaker 1: I would fail at pouring, this is what I'm saying, 523 00:34:47,520 --> 00:34:54,400 Speaker 1: but I wouldn't mind at the end of the day. Yeah. Uh, 524 00:34:55,120 --> 00:34:58,560 Speaker 1: Andrew Road, it is I, yet again dropping into your inbox. 525 00:34:58,680 --> 00:35:00,800 Speaker 1: I have a couple of episodes behind, but one of 526 00:35:00,880 --> 00:35:05,320 Speaker 1: you made mention of the infamous pocket one chip challenge, 527 00:35:05,480 --> 00:35:08,520 Speaker 1: and I thought I would share my harrowing experience of 528 00:35:08,640 --> 00:35:13,680 Speaker 1: that irresponsibly spicy chip here goes. On my way home 529 00:35:13,880 --> 00:35:16,719 Speaker 1: several weeks ago, I needed to stop at Walgreen's to 530 00:35:16,719 --> 00:35:18,279 Speaker 1: pick up a couple of items. I got in the 531 00:35:18,360 --> 00:35:21,520 Speaker 1: checkout line and spotted a display of coffin shaped boxes 532 00:35:21,600 --> 00:35:24,680 Speaker 1: labeled one Chip Challenge, which advertised itself as a single 533 00:35:24,960 --> 00:35:28,560 Speaker 1: extremely spicy chip. The teenager that still resides in about 534 00:35:28,560 --> 00:35:30,640 Speaker 1: two thirds of my brain decided that this would be 535 00:35:30,800 --> 00:35:32,880 Speaker 1: a fun, if slightly painful thing for me to do. 536 00:35:33,680 --> 00:35:35,560 Speaker 1: I'm a man. I eat a bowl of nails with 537 00:35:35,640 --> 00:35:38,360 Speaker 1: motor oil for breakfast. This will be a breeze. I 538 00:35:38,400 --> 00:35:40,680 Speaker 1: could not have been more wrong. I get home and 539 00:35:40,840 --> 00:35:43,880 Speaker 1: proudly display the box to my wife. That looks awful, 540 00:35:44,000 --> 00:35:46,480 Speaker 1: she says. I opened up the box and there is 541 00:35:46,600 --> 00:35:50,719 Speaker 1: a single foil wrapped, normal size tortilla chip inside. I 542 00:35:50,840 --> 00:35:53,160 Speaker 1: opened the bright blue wrapper and take out the chip, 543 00:35:53,440 --> 00:35:56,279 Speaker 1: which was heavily coated in what I now assumed to 544 00:35:56,360 --> 00:35:58,480 Speaker 1: be nuclear waste. I give it a sniff, and my 545 00:35:58,520 --> 00:36:01,440 Speaker 1: nostrils are immediately a soul by the aroma of skin 546 00:36:01,680 --> 00:36:05,000 Speaker 1: peeling corrosives. I don't hesitate. I break the chip in half, 547 00:36:05,080 --> 00:36:07,919 Speaker 1: shovel the whole thing in my mouth, chew and swallow quickly. 548 00:36:08,719 --> 00:36:11,400 Speaker 1: It's definitely got some flavor right off the bat. A 549 00:36:11,520 --> 00:36:13,520 Speaker 1: second later, my brain catches up to the events that 550 00:36:13,600 --> 00:36:17,080 Speaker 1: have just occurred on and around by now irreversibly damaged 551 00:36:17,160 --> 00:36:20,120 Speaker 1: tongue sweatpagins beating up on my hairless head. The sides 552 00:36:20,160 --> 00:36:22,880 Speaker 1: of my mouth start to tangle and then are fully 553 00:36:22,920 --> 00:36:26,520 Speaker 1: engulfed in invisible flames. Tears spring to my eyes. My 554 00:36:26,640 --> 00:36:29,960 Speaker 1: sinuses are suddenly free of clear of any traces of blockage. 555 00:36:30,200 --> 00:36:32,320 Speaker 1: I rushed to the cabinet and grabbed the toms. The 556 00:36:32,520 --> 00:36:35,640 Speaker 1: normal relief provided by the chalky tablets doesn't come, even 557 00:36:35,680 --> 00:36:38,720 Speaker 1: after munching down four of them. I fill a glass 558 00:36:38,760 --> 00:36:42,480 Speaker 1: with water and alternate swallowing small SIPs with swishing and spitting. 559 00:36:42,840 --> 00:36:46,160 Speaker 1: I down an oreo and half a glass of coconut milk. Finally, 560 00:36:46,280 --> 00:36:48,600 Speaker 1: I reached for a tub of Greek yogurt, allowing it 561 00:36:48,760 --> 00:36:51,680 Speaker 1: to rest on my poor burned tongue for several seconds 562 00:36:51,719 --> 00:36:56,960 Speaker 1: before swallowing. Nothing helps. Fast forward twenty minutes and the 563 00:36:57,120 --> 00:36:59,920 Speaker 1: initial pain of the mouth burns are starting to wear 564 00:37:00,000 --> 00:37:03,320 Speaker 1: are off, but the stomach cramps are setting in. I 565 00:37:03,480 --> 00:37:05,720 Speaker 1: rushed to the bathroom and fears my body would reject 566 00:37:05,840 --> 00:37:08,759 Speaker 1: the toxic contents of my stomach, but that relief never came. 567 00:37:09,120 --> 00:37:11,160 Speaker 1: I lay on the floor for a full ten minutes 568 00:37:11,160 --> 00:37:14,600 Speaker 1: while a literal puddle of sweat accumulated around me. After 569 00:37:14,680 --> 00:37:16,839 Speaker 1: I felt well enough to drag my idiot butt out 570 00:37:16,880 --> 00:37:19,280 Speaker 1: of the loop. I limped to the couch and nursed 571 00:37:19,280 --> 00:37:21,160 Speaker 1: a bottle of Gatorade for the rest of the evening. 572 00:37:22,280 --> 00:37:24,520 Speaker 1: Not one week later, I was in the restroom at 573 00:37:24,560 --> 00:37:27,640 Speaker 1: work and here a commotion behind me. I turned to 574 00:37:27,719 --> 00:37:31,120 Speaker 1: see an ill looking gentleman clutching the sink to arrest 575 00:37:31,200 --> 00:37:32,960 Speaker 1: his fall as he made his way to the floor. 576 00:37:33,520 --> 00:37:36,760 Speaker 1: I helped him down, discerned that he was experiencing stomach cramps, 577 00:37:36,960 --> 00:37:39,880 Speaker 1: and then called the company's rescue team. Fortunately, we have 578 00:37:39,960 --> 00:37:42,800 Speaker 1: our own paramedics on site. I returned to check on 579 00:37:42,880 --> 00:37:46,880 Speaker 1: my coworker and discovered that he too had stupidly eaten 580 00:37:47,000 --> 00:37:49,840 Speaker 1: the death chip, which I assume had him out of 581 00:37:49,840 --> 00:37:52,640 Speaker 1: commission for the rest of the work day. Once the 582 00:37:52,719 --> 00:37:56,400 Speaker 1: paramedics arrived, I quickly got out of the way. However, 583 00:37:56,680 --> 00:37:58,960 Speaker 1: I've seen this same dude around the building, so I'm 584 00:37:59,000 --> 00:38:01,920 Speaker 1: glad to report that he's survived with no lasting effects. 585 00:38:02,719 --> 00:38:05,719 Speaker 1: Had I done a quick Internet query prior to having 586 00:38:05,960 --> 00:38:09,640 Speaker 1: ingested that vile triangle, I would have discovered it's been 587 00:38:09,719 --> 00:38:12,719 Speaker 1: sending my fellow kids to the hospital in droves, and 588 00:38:12,800 --> 00:38:16,840 Speaker 1: his banned in many school districts. Shame, shame on me. 589 00:38:19,400 --> 00:38:27,240 Speaker 1: Oh yeah, the whole yeah, the whole chip friend, goodness. 590 00:38:27,360 --> 00:38:30,520 Speaker 1: We split it amongst what four people for humans? Yeah, 591 00:38:31,640 --> 00:38:34,960 Speaker 1: I think it was three babies for but I definitely 592 00:38:35,120 --> 00:38:41,799 Speaker 1: the smallest. Peace. Yeah, because I can't believe. There are 593 00:38:41,840 --> 00:38:44,080 Speaker 1: a lot of things in this story that I'm like, wow, 594 00:38:44,600 --> 00:38:46,239 Speaker 1: they were selling in a Walgreen because I think we 595 00:38:46,280 --> 00:38:49,680 Speaker 1: had a special order it, yeah, right, like it was 596 00:38:49,920 --> 00:38:51,960 Speaker 1: and it wasn't even like an order kind of thing. 597 00:38:52,080 --> 00:38:55,640 Speaker 1: It was like a like a raffle almost, so to 598 00:38:55,719 --> 00:38:59,600 Speaker 1: see it green, just in the wild, just available to 599 00:38:59,680 --> 00:39:02,920 Speaker 1: any one. Of course this was found to happen. Um. 600 00:39:03,960 --> 00:39:08,879 Speaker 1: But I love, first of all your descriptions. I love 601 00:39:10,280 --> 00:39:13,960 Speaker 1: the things people do when you're so desperate to alleviate 602 00:39:14,040 --> 00:39:17,239 Speaker 1: that burn and you've got your oreo, you've got your 603 00:39:17,320 --> 00:39:19,800 Speaker 1: coconut milk, You've got all these things and it's just 604 00:39:19,880 --> 00:39:23,080 Speaker 1: not helping. Yeah. No, and that's a true fact. That 605 00:39:23,239 --> 00:39:26,879 Speaker 1: is that is very much my experience. Yes, that's not nothing. 606 00:39:26,960 --> 00:39:29,560 Speaker 1: Nothing helped. Yeah. I was like, well, this is where 607 00:39:29,600 --> 00:39:31,160 Speaker 1: I live now, and I don't know when it's going 608 00:39:31,200 --> 00:39:34,600 Speaker 1: to stop. And then you do it again. So Lord 609 00:39:34,680 --> 00:39:38,240 Speaker 1: and I were talking about this um the human nature. 610 00:39:38,400 --> 00:39:40,279 Speaker 1: We were talking about it with Limburger cheese, but then 611 00:39:40,360 --> 00:39:44,440 Speaker 1: after we finished recording, we started discussing kind of with 612 00:39:44,600 --> 00:39:47,680 Speaker 1: spicy things too. Why why do people do this? Like 613 00:39:47,800 --> 00:39:50,719 Speaker 1: why do we like see oh the death Chip? Oh, 614 00:39:51,080 --> 00:39:58,000 Speaker 1: I'll see about that the whole thing, regret it immediately, 615 00:39:58,640 --> 00:40:01,719 Speaker 1: earned pain for like two days, and then we're like, 616 00:40:02,000 --> 00:40:08,920 Speaker 1: I'll give that another Why not? That was fine? It 617 00:40:09,040 --> 00:40:12,080 Speaker 1: really does crack me up. We just don't learn a 618 00:40:12,200 --> 00:40:15,400 Speaker 1: lot of us don't anyway. Yeah, yeah, right, just that 619 00:40:15,640 --> 00:40:19,120 Speaker 1: entire Yeah. I can't remember now what we said on 620 00:40:19,280 --> 00:40:21,320 Speaker 1: air and what we said afterwards, but right that that 621 00:40:21,520 --> 00:40:25,319 Speaker 1: human hubris of just like of just like like, oh 622 00:40:25,400 --> 00:40:29,520 Speaker 1: this is terrible you try it? Or or what a 623 00:40:29,680 --> 00:40:32,600 Speaker 1: what a fun experience? That terrible nous was? What if 624 00:40:32,640 --> 00:40:36,680 Speaker 1: I experienced that again? Do you want to share? It's 625 00:40:36,719 --> 00:40:40,160 Speaker 1: like yeah, And I'm just like, do we not have 626 00:40:40,360 --> 00:40:44,120 Speaker 1: enough danger in our lives? Like I I do we need? 627 00:40:44,880 --> 00:40:49,560 Speaker 1: Do we need more apex predators? Like is this I 628 00:40:49,640 --> 00:40:53,520 Speaker 1: don't know? Is it the deep thoughts that we must 629 00:40:54,200 --> 00:41:01,759 Speaker 1: must consider? Chip has brought up? Um Lauren and I will, 630 00:41:02,840 --> 00:41:05,480 Speaker 1: you know, gather our thoughts about it? Yeah, maybe return 631 00:41:05,640 --> 00:41:08,560 Speaker 1: because I am fascinated by this particular aspect of humanity, 632 00:41:08,600 --> 00:41:12,640 Speaker 1: which I also do. Please understand I am not above it. 633 00:41:13,560 --> 00:41:15,960 Speaker 1: Oh no, certainly not. No. I mean, have you reached 634 00:41:16,040 --> 00:41:18,160 Speaker 1: the point in the pandemic where you're no longer just 635 00:41:18,440 --> 00:41:26,080 Speaker 1: eating hot peppers for fun? You know what's interesting about peppers, though, 636 00:41:26,280 --> 00:41:29,719 Speaker 1: is that, like I do, I have eaten a lot 637 00:41:29,760 --> 00:41:32,319 Speaker 1: of spicy things around the pandemic. And I made um 638 00:41:32,880 --> 00:41:35,240 Speaker 1: oxtail student. It was so good, and you put Scotch 639 00:41:35,280 --> 00:41:37,440 Speaker 1: bonnet in it, right, Normally there not that spicy, So 640 00:41:37,480 --> 00:41:39,120 Speaker 1: I just eat the whole thing. And one time I 641 00:41:39,360 --> 00:41:42,279 Speaker 1: ate it and it was one of the hottest things 642 00:41:42,320 --> 00:41:45,880 Speaker 1: I've ever had. It's still kind of that like gambling nature. 643 00:41:45,960 --> 00:41:49,640 Speaker 1: So even though that experience was so terrible, I still 644 00:41:49,719 --> 00:41:54,879 Speaker 1: eat it. Yeah, it might not because why not? Yeah? 645 00:41:56,520 --> 00:42:01,480 Speaker 1: It was yeah, yeah, right. The last time that we 646 00:42:01,600 --> 00:42:05,960 Speaker 1: were playing d and d over at jam McCormick's house 647 00:42:06,000 --> 00:42:09,000 Speaker 1: and he had grown was it Scotch bonnets or something? 648 00:42:09,920 --> 00:42:11,960 Speaker 1: It was ghost peppers? Okay, yeah, I keep growing some 649 00:42:12,880 --> 00:42:16,480 Speaker 1: and just you know, chopped one up and was like, here, 650 00:42:16,600 --> 00:42:21,359 Speaker 1: this will be fun. Yeah, yeah, And we all kept 651 00:42:21,440 --> 00:42:24,440 Speaker 1: eating slippers of it. And then like most of you, 652 00:42:24,600 --> 00:42:25,880 Speaker 1: not all of you, but most of you are like, 653 00:42:25,960 --> 00:42:28,920 Speaker 1: oh so hot. I think Dylan was cool as a cucumber. 654 00:42:29,040 --> 00:42:32,239 Speaker 1: But anyway, I didn't eat any because I was the 655 00:42:32,360 --> 00:42:34,839 Speaker 1: d M, and I was like, I gotta be cool, Yeah, 656 00:42:35,280 --> 00:42:40,640 Speaker 1: I gotta keep it together. I was jealous though it was. 657 00:42:41,320 --> 00:42:45,080 Speaker 1: It's it's a fun experience. I don't know why I can't. 658 00:42:45,160 --> 00:42:49,560 Speaker 1: I don't know why I am like this. None of 659 00:42:49,680 --> 00:42:54,759 Speaker 1: us do the word, none of us do well. On 660 00:42:54,960 --> 00:42:59,719 Speaker 1: that note, thanks to both of these listeners for writing in. 661 00:43:00,360 --> 00:43:02,160 Speaker 1: If you would like to write to us, you can 662 00:43:02,239 --> 00:43:05,440 Speaker 1: our emails hello at saborpod dot com. We're also on 663 00:43:05,600 --> 00:43:08,080 Speaker 1: social media. You can find us on Twitter, Facebook, and 664 00:43:08,280 --> 00:43:10,759 Speaker 1: Instagram at saver pod, and we do hope to hear 665 00:43:10,800 --> 00:43:13,279 Speaker 1: from you. Savor is production of I Heart Radio. For 666 00:43:13,440 --> 00:43:15,600 Speaker 1: more podcasts my Heart Radio, you can visit the I 667 00:43:15,680 --> 00:43:18,440 Speaker 1: Heart Radio app, Apple Podcasts, or wherever you listen to 668 00:43:18,520 --> 00:43:21,320 Speaker 1: your favorite shows. Thanks as always to our super producers 669 00:43:21,760 --> 00:43:25,680 Speaker 1: Dylan Cool as a Cucumber fagain and Andrew Howard. Thanks 670 00:43:25,719 --> 00:43:27,359 Speaker 1: to you for listening, and we hope that lots more 671 00:43:27,400 --> 00:43:28,640 Speaker 1: good things are coming your way.