WEBVTT - A Delicacy from Realms of Insufferable Fetor

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<v Speaker 1>Welcome to Stuff to Blow Your Mind, production of iHeartRadio.

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<v Speaker 2>Hello, and welcome to Stuff to Blow Your Mind. My

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<v Speaker 2>name is Joe McCormick. I would normally be joined on

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<v Speaker 2>Mike by my co host Robert Lamb, but Rob is

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<v Speaker 2>out on the day that we're recording this, so instead

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<v Speaker 2>I'm being joined by a couple of friends from here

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<v Speaker 2>in the Stuff Network. Today on the podcast, we have

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<v Speaker 2>Annie Reese and Lauren Vogelbaum specifically well of many different projects.

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<v Speaker 2>But I would say, in your capacity today, you are

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<v Speaker 2>coming to us as ambassadors of the show Saver. What's

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<v Speaker 2>going on? Annie and Lauren?

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<v Speaker 1>Oh, I have no idea.

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<v Speaker 3>Well, thank you so much for having us on, yes,

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<v Speaker 3>and also calling us ambassadors of Savor.

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<v Speaker 1>That makes me feel very official like.

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<v Speaker 2>That, I guess that makes it sound like you're like

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<v Speaker 2>a detached representatives. You are Savor. The two of you

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<v Speaker 2>are Savor, and that is all Safer is, along.

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<v Speaker 1>With our super producers Dylan and Andrew. Yes. But but yeah,

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<v Speaker 1>so we have this podcast called Save. It's about the

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<v Speaker 1>science and history and culture of foods and drinks and

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<v Speaker 1>other assorted materials related to those things. And yeah, so

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<v Speaker 1>when when you asked us to come on and talk

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<v Speaker 1>about this subject. We were like, yeah, okay, right, uh well.

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<v Speaker 2>Wait before we get into today's topic, just just give

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<v Speaker 2>us like the mall food court sample platter of savor.

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<v Speaker 2>What are a couple of things you've talked about recently.

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<v Speaker 1>Oh, good question. I jettison all of that from my

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<v Speaker 1>brain the second that I'm done with it. We've got

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<v Speaker 1>an episode coming out today about an early American cookbook

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<v Speaker 1>writer by the name of Melinda Russell, whose story was

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<v Speaker 1>almost lost to time. She was a free black woman

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<v Speaker 1>living during the era of the Civil War, and historians

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<v Speaker 1>recently like, on earth this cookbook that she wrote, that's

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<v Speaker 1>really changing the way that we think about black Southern

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<v Speaker 1>cooking in the United States during that time, because for

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<v Speaker 1>a long time, the kind of air of thought is like, oh,

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<v Speaker 1>that's poverty cooking, and it wasn't, or it's more nuanced

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<v Speaker 1>and complicated than that. And so just like from this

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<v Speaker 1>very normal human person's life, it's just an amazing gift

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<v Speaker 1>of historical knowledge and what a great story. But you know,

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<v Speaker 1>sometimes we're just talking about artichokes or whatever it is.

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<v Speaker 3>The sea urchins. They wear hats show. Lauren told me about.

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<v Speaker 2>This sea urchins wear hats.

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<v Speaker 1>Sea urchins love wearing hats. If you give them it

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<v Speaker 1>helps them shelter from stuff. And so if you give

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<v Speaker 1>them a little hat, they'll put it on their head.

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<v Speaker 2>What are their hats made of in nature?

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<v Speaker 1>Shells? Oh, seaweed maybe? Yeah.

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<v Speaker 3>But I will also say we've been lucky to cross

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<v Speaker 3>over sometimes with stuff to blow your mind. Uh.

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<v Speaker 1>We had you on for one of our food fairy

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<v Speaker 1>tales once.

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<v Speaker 2>So yeah, yeah, did we talk about oh oh h

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<v Speaker 2>the poem Goblin Market.

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<v Speaker 1>Yeah, oh right, yeah that time that I was like, oh,

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<v Speaker 1>one of them many times and I was like, oh,

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<v Speaker 1>is this one going to get hr called on me?

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<v Speaker 1>But it's a great poem. It's it's a little bit

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<v Speaker 1>it's a little bit more racy than I ever remember.

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<v Speaker 2>Well, that was a lot of fun, and I really

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<v Speaker 2>really appreciate you all joining me today. I think this

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<v Speaker 2>is going to be a lot of fun also. So

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<v Speaker 2>I was thinking about what would be great to talk

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<v Speaker 2>about with Annie and Lauren, and as a topic combining biology, literature,

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<v Speaker 2>and food history, I thought it would be great to

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<v Speaker 2>talk about the mysterious substance known as ambergrease and quick

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<v Speaker 2>roadmap for the listener. In the first half of the episode,

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<v Speaker 2>I'm going to talk about what this substance is and

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<v Speaker 2>what its biological origins are. And then in the second

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<v Speaker 2>half of the episode, Annie and Lauren are going to

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<v Speaker 2>take the lead on discussing this substance as food. So

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<v Speaker 2>pronunciation note at the top of the show, because this

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<v Speaker 2>is an audio format, the word ambergrease is spelled a

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<v Speaker 2>M B E R g rs and it's derived from French,

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<v Speaker 2>meaning I think it's a contraction of French, but it

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<v Speaker 2>comes from French for gray amber. So I think to

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<v Speaker 2>a French speaker it would be pronounced like ambergris. But

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<v Speaker 2>in English it seems everybody says the like a soft

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<v Speaker 2>pronunciation of the s, so it's like ambergrise or ambergrese.

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<v Speaker 1>I feel like I'm going to be saying ambergris because

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<v Speaker 1>I can't look at the word gris and pronounce the

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<v Speaker 1>s even though I don't know French. But for some reason,

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<v Speaker 1>that one in particular, my brain is just like, Nope.

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<v Speaker 2>Well, I appreciate that you'll be here to make me

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<v Speaker 2>feel small, but yeah, I'm going to do the s

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<v Speaker 2>as much as like, who knows, if we we pinball

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<v Speaker 2>back and forth. But to kick things off today, I

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<v Speaker 2>wanted to start with a bit of narrative from Moby Dick.

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<v Speaker 1>Oh yeah, comes up a lot.

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<v Speaker 2>Moby Dick comes up a lot on Savor.

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<v Speaker 1>Yeah surprisingly, Oh yeah, it.

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<v Speaker 2>Does have a clam chowder chapter, doesn't it.

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<v Speaker 3>It does. Yes, we talked about that. He got up

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<v Speaker 3>to all kinds of stuff in that book.

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<v Speaker 1>That's accurate.

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<v Speaker 3>You'd be surprised how many things that come up a

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<v Speaker 3>lot in Savor that you're like, well, I wouldn't have

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<v Speaker 3>associated this with food, but here I am.

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<v Speaker 2>That happens a lot. Actually, we've had Mobi Dick come

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<v Speaker 2>up several times on stuff to blow your mind. In

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<v Speaker 2>the past year or so. We did an episode on

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<v Speaker 2>whale spout on like what it is actually actually that

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<v Speaker 2>is ejected from the whales blowhole and like historical ideas

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<v Speaker 2>about that. And there's this wild chapter in Moby Dick

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<v Speaker 2>where he talks about how like, oh yeah, if you

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<v Speaker 2>get the whale spout on you, that'll like blind you

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<v Speaker 2>and burn your skin off and stuff like that. This

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<v Speaker 2>is not true or at least us, but yeah, Moby

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<v Speaker 2>Dick is great fun. So that's where I want to

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<v Speaker 2>start today. Herman Melville's novel, I would say, devotes not

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<v Speaker 2>one but two chapters to the subject of ambergrease, one

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<v Speaker 2>to its pursuit in a sort of narrative sense, and

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<v Speaker 2>then the other to what it means. So I want

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<v Speaker 2>to start by talking about chapter ninety one of Moby Dick,

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<v Speaker 2>called The Peaquad Meets the Rosebud. And this chapter begins

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<v Speaker 2>with a somewhat ominous epigraph from a seventeenth century English

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<v Speaker 2>author named Thomas Brown, and the epigraph reads, in vain,

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<v Speaker 2>it was to rake for amber grease in the paunch

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<v Speaker 2>of this leviathan insufferable feater, denying that inquiry. It's like

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<v Speaker 2>the saddest sentence I've ever read.

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<v Speaker 1>We don't use the word feeder enough anymore.

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<v Speaker 2>Yeah, we truly don't, so recap. In this chapter the

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<v Speaker 2>Whalers of the Peaquad, they cross paths on the open

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<v Speaker 2>Sea with another whaling ship, a French vessel with a

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<v Speaker 2>name that translates to the Rosebud, and it's ironically named

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<v Speaker 2>because before they reach the ship, Ishmael, the narrator notes

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<v Speaker 2>that the ship reeks of death. He says, it smells

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<v Speaker 2>like a city that has suffered the plague, and the

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<v Speaker 2>reason it smells so bad is that the boat is

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<v Speaker 2>towing what Ishmael calls a blasted whale quote. That is,

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<v Speaker 2>a whale that has died, unmolested on the sea and

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<v Speaker 2>so floated an unappropriated corpse. So not a whale killed

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<v Speaker 2>by the whalers, but a whale found dead on the water.

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<v Speaker 2>And in fact, when they approach the ship they discover

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<v Speaker 2>a second dead whale in tow quote, even more of

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<v Speaker 2>a nosegay than the first. I had to look up

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<v Speaker 2>that word. I think that means like a bouquet of

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<v Speaker 2>fragrant flowers. Nosegay. Yeah, So the whale appears to the

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<v Speaker 2>second whale especially, appears to have been shriveled by before

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<v Speaker 2>it died, meaning that in one sense, the whaler would

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<v Speaker 2>look at it and say this is a whale of

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<v Speaker 2>no value, like the experienced whaler sees a shriveled whale

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<v Speaker 2>and says there is no oil there to harvest, because

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<v Speaker 2>oil is primarily what the whalers are looking for. However,

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<v Speaker 2>to a different kind of whaler's experience, this does not

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<v Speaker 2>mean it is without value. One of the mates of

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<v Speaker 2>the peaquad, a rascally fellow named Stub goes aboard the

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<v Speaker 2>Rosebud and scams the captain of that ship into cutting

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<v Speaker 2>the dead whales loose by claiming that a blasted whale

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<v Speaker 2>is a source of deadly fever to any boat that

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<v Speaker 2>ropes it. So he scares them, they cut the whales loose,

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<v Speaker 2>and then once the con has succeeded, the Rosebud goes

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<v Speaker 2>its own way. And here I'm going to read from

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<v Speaker 2>Moby Dick quote whereupon Stub quickly pulled to the floating body,

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<v Speaker 2>and hailing the peaquad to give notice of his intentions,

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<v Speaker 2>had once proceeded to reap the fruit of his unrighteous cunning.

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<v Speaker 2>Seizing his sharp boat spade, he came hinst an excavation

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<v Speaker 2>in the body, a little behind the side fin. You

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<v Speaker 2>would almost have thought he was digging a cellar there

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<v Speaker 2>in the sea. And when at length his spade struck

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<v Speaker 2>against the gaunt ribs, it was like turning up old

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<v Speaker 2>Roman tiles and pottery buried in fat English loam. His

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<v Speaker 2>boat's crew were all in high excitement, eagerly helping their

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<v Speaker 2>chief and looking anxious as gold hunters, And all the

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<v Speaker 2>time numberless fowls were diving and ducking and screaming and

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<v Speaker 2>yelling and fighting around them. Stubb was beginning to look disappointed,

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<v Speaker 2>especially as the horrible nosegay increased, when suddenly, from out

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<v Speaker 2>of the very heart of this plague there stole a

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<v Speaker 2>faint stream of perfume, which flowed through the tide of

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<v Speaker 2>bad smells without being absorbed by it, as one river

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<v Speaker 2>will flow into and then along with another, without it

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<v Speaker 2>all blending with it. For a time, I have it,

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<v Speaker 2>I have it, cried Stubb, with delight, striking something in

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<v Speaker 2>the sub terranean regions a purse, a purse. Dropping his spade,

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<v Speaker 2>he thrust both hands in and drew out handfuls of

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<v Speaker 2>something that looked like ripe windsor soap, or rich modeled

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<v Speaker 2>old cheese, very unctuous and savory, withal you might easily

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<v Speaker 2>dent it with your thumb. It is of a hue

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<v Speaker 2>between yellow and ash color. And this, good friends, is

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<v Speaker 2>amber grease, worth a gold guineaan ounce to any druggist.

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<v Speaker 2>Some six handfuls were obtained, but more was unavoidably lost

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<v Speaker 2>in the sea, and still more perhaps might have been

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<v Speaker 2>secured were it not for impatient Ahab's loud command to

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<v Speaker 2>Stub to desist and come on board, else the ship

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<v Speaker 2>would bid them goodbye.

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<v Speaker 1>Oh Captain Ahab so impatient? Yeah he is.

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<v Speaker 2>Really he's not very nice, is he. It's even worse

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<v Speaker 2>later when there's a ship that comes by toward the

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<v Speaker 2>end that's like, we've lost people overboard, will you help us?

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<v Speaker 2>And he's like, no, you're seen Page Master.

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<v Speaker 3>There's a whole section with Captain am and he's a

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<v Speaker 3>real not nice guy in that. Shout out to people

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<v Speaker 3>who've seen Page Master.

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<v Speaker 2>I saw it when I was a kid. What was

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<v Speaker 2>the deal with that? It was like the kid makes

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<v Speaker 2>friends with books and one of them is like a

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<v Speaker 2>Frankenstein and one's a pirate.

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<v Speaker 3>Yeah. Leonard Dnimoy is the horror section with Pee Goldbergers Fantasy,

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<v Speaker 3>Patrick Stewart's Adventure. They like are trying to get down

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<v Speaker 3>to the library. He's trying to get a library card,

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<v Speaker 3>but they run into Moby Dick and Captain Ahab and

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<v Speaker 3>he justus essentially like I want this whale. I don't

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<v Speaker 3>care what it's to all of you anyway.

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<v Speaker 1>In character, yeah, yeah.

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<v Speaker 2>In character exactly.

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<v Speaker 1>Yeah.

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<v Speaker 2>All right, So anyway, that's the chapter where they get

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<v Speaker 2>the ambergrease and then the next chapter ninety two is

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<v Speaker 2>just called Ambergrease, and it's one of the narrator Ishmael's

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<v Speaker 2>characteristic essay is on the spiritual meaning of some piece

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<v Speaker 2>of whale anatomy, in this case, the irony that such

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<v Speaker 2>a refined and expensive material, worth more than gold by

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<v Speaker 2>weight in some markets, prized by the richest of the rich,

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<v Speaker 2>would have such a revolting, carnally putrid origin. And he

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<v Speaker 2>goes on to say at one point, quote who would

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<v Speaker 2>think then that such fine ladies and gentlemen should regale

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<v Speaker 2>themselves with an essence found in the inglorious bowels of

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<v Speaker 2>a sick whale? Yet so it is by some ambergrease

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<v Speaker 2>is supposed to be the cause, and by others the

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<v Speaker 2>effect of the dyspepsia in the whale. How to cure

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<v Speaker 2>such a dyspepsia, it were hard to say, unless by

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<v Speaker 2>administering three or four boat loads of Brandreth's pills and

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<v Speaker 2>then running out of harm's way, as laborers do in

0:12:49.040 --> 0:12:54.440
<v Speaker 2>blasting rocks. So there's a poop joke in Moby Dick.

0:12:54.559 --> 0:12:57.080
<v Speaker 2>Because Brandreth's pills. I had to look this up. Where

0:12:57.360 --> 0:12:59.839
<v Speaker 2>As I suspected a nineteenth century laxative.

0:13:00.160 --> 0:13:00.319
<v Speaker 3>Mm.

0:13:01.400 --> 0:13:03.599
<v Speaker 2>And I don't know what the quality of laxatives in

0:13:03.640 --> 0:13:05.920
<v Speaker 2>the nineteenth century was, but I imagine it was like

0:13:06.120 --> 0:13:07.320
<v Speaker 2>real good stuff.

0:13:07.679 --> 0:13:14.120
<v Speaker 1>Probably not subtle, I'm guessing not subtle. Yeah, uh yeah,

0:13:13.240 --> 0:13:14.560
<v Speaker 1>so yeah.

0:13:14.559 --> 0:13:17.640
<v Speaker 2>So the character Ishmael here is the narrator is identifying

0:13:17.640 --> 0:13:22.040
<v Speaker 2>ambergrease as some kind of fecal mass or other intestinal

0:13:22.120 --> 0:13:25.200
<v Speaker 2>blockage within the hindgut of the whale, which would be

0:13:25.240 --> 0:13:27.400
<v Speaker 2>cleared in the same way that humans take medication to

0:13:27.480 --> 0:13:32.160
<v Speaker 2>clear constipation. Interesting that Melville presents this theory of the

0:13:32.160 --> 0:13:35.920
<v Speaker 2>origin of ambergresse as non controversial, even though for the

0:13:35.960 --> 0:13:39.880
<v Speaker 2>past like one thousand years, that explanation would have been

0:13:39.960 --> 0:13:43.079
<v Speaker 2>highly disputed. And we'll come back to the physical origins

0:13:43.120 --> 0:13:46.760
<v Speaker 2>of ambergress in a bit. But one thing that this

0:13:46.880 --> 0:13:50.199
<v Speaker 2>chapter gets into that is absolutely true is that high

0:13:50.280 --> 0:13:54.079
<v Speaker 2>quality ambergrease is, and for hundreds of years has been

0:13:54.600 --> 0:13:58.040
<v Speaker 2>extremely valuable if you can find the right buyer. It

0:13:58.160 --> 0:14:02.559
<v Speaker 2>was historically known as floating gold and was sought primarily

0:14:02.640 --> 0:14:06.559
<v Speaker 2>for its value in the manufacture of perfumes. But that

0:14:06.720 --> 0:14:08.320
<v Speaker 2>wasn't the only thing. I had a bunch of other

0:14:08.440 --> 0:14:12.480
<v Speaker 2>uses as well. Uses in medicine and in some cases

0:14:12.640 --> 0:14:16.480
<v Speaker 2>as a culinary delicacy to be used in food and drink.

0:14:16.600 --> 0:14:19.320
<v Speaker 2>And Annie and Lauren, that is why I wanted you

0:14:19.400 --> 0:14:21.640
<v Speaker 2>to join me on the show today to talk about

0:14:21.680 --> 0:14:22.560
<v Speaker 2>eating whale poop.

0:14:23.120 --> 0:14:26.480
<v Speaker 1>Thank you, We are honored and we're ready.

0:14:28.480 --> 0:14:28.680
<v Speaker 3>Yeah.

0:14:28.720 --> 0:14:31.840
<v Speaker 1>We usually talk about much smaller poops on our show,

0:14:32.280 --> 0:14:35.160
<v Speaker 1>made by bacteria and yeast, So this is a treat.

0:14:35.680 --> 0:14:39.120
<v Speaker 2>Yes. Were you telling me just a minute ago you

0:14:39.120 --> 0:14:41.280
<v Speaker 2>have a sound effect for like microbial poops.

0:14:41.680 --> 0:14:44.760
<v Speaker 1>Yeah, yeah, it goes and there's usually a little bit

0:14:44.760 --> 0:14:47.440
<v Speaker 1>of an echo behind it. But yeah, bacteria poop.

0:14:49.960 --> 0:14:53.160
<v Speaker 2>Anyway, here's a good place to mention a major source

0:14:53.200 --> 0:14:55.400
<v Speaker 2>that I was using going into this episode. I meant

0:14:55.440 --> 0:14:57.640
<v Speaker 2>to finish the book before we talked. I was actually

0:14:57.640 --> 0:15:00.280
<v Speaker 2>not quite able to. But it's a very interesting book

0:15:00.360 --> 0:15:04.479
<v Speaker 2>called Floating Gold, A Natural and Unnatural History of Ambergrease

0:15:04.800 --> 0:15:09.080
<v Speaker 2>by Christopher Kemp from University of Chicago Press, twenty twelve.

0:15:09.960 --> 0:15:14.200
<v Speaker 2>And this thing is full of fascinating anecdotes about the

0:15:14.280 --> 0:15:18.280
<v Speaker 2>history of the ambergrease trade, both both long ago and

0:15:18.440 --> 0:15:22.520
<v Speaker 2>much more recent, and just as one example of the

0:15:22.560 --> 0:15:26.560
<v Speaker 2>ambergrease trade at a particular time, Kemp explains in the

0:15:26.560 --> 0:15:28.840
<v Speaker 2>prologue of his book that at the time he was writing,

0:15:29.680 --> 0:15:33.360
<v Speaker 2>ambergrease was traded on the global market at up to

0:15:33.560 --> 0:15:38.000
<v Speaker 2>twenty dollars per gram, depending on the quality, and for comparison,

0:15:38.040 --> 0:15:41.080
<v Speaker 2>at the same time, gold was trading at about thirty

0:15:41.120 --> 0:15:43.720
<v Speaker 2>dollars per gram, so about two thirds of the price

0:15:43.880 --> 0:15:48.680
<v Speaker 2>of gold by weight. Yeah, and there were times and

0:15:48.720 --> 0:15:52.080
<v Speaker 2>places when ambergres was worth more than gold by weight.

0:15:52.600 --> 0:15:55.480
<v Speaker 2>But even at this modern price, a chunk of high

0:15:55.520 --> 0:16:00.000
<v Speaker 2>quality ambergrease weighing like fifty pounds, which is not necessarily implausible,

0:16:00.600 --> 0:16:04.200
<v Speaker 2>could be worth something like half a million dollars. So

0:16:04.360 --> 0:16:07.120
<v Speaker 2>given this, when people think they've got a lead on

0:16:07.160 --> 0:16:11.920
<v Speaker 2>some ambergrease and they figure out what it would be

0:16:11.960 --> 0:16:15.080
<v Speaker 2>worth if it were the real thing, they sometimes become

0:16:15.280 --> 0:16:19.560
<v Speaker 2>extremely avaricious and territorial. And one amazing thing this book

0:16:19.600 --> 0:16:24.360
<v Speaker 2>does is document various ill fated ambergrese harvesting frenzies from history.

0:16:25.840 --> 0:16:28.920
<v Speaker 2>It seems that most ambergres that enters the market in

0:16:28.920 --> 0:16:32.640
<v Speaker 2>the modern period is not harvested directly from the body

0:16:32.680 --> 0:16:34.960
<v Speaker 2>of a dead whale, like stubbed did and moby Dick,

0:16:35.560 --> 0:16:38.680
<v Speaker 2>though sometimes it is. As one example of this happening

0:16:38.680 --> 0:16:41.600
<v Speaker 2>in the real world. Kemp tells the story of a

0:16:41.640 --> 0:16:45.560
<v Speaker 2>man named Louis Smith from Tasmania who in the year

0:16:45.600 --> 0:16:48.320
<v Speaker 2>eighteen ninety one, came across the body of a dead

0:16:48.320 --> 0:16:51.000
<v Speaker 2>sperm whale floating on the water. He towed it to

0:16:51.040 --> 0:16:54.480
<v Speaker 2>the beach like you do, yeah, and then collected a

0:16:54.560 --> 0:16:58.680
<v Speaker 2>one hundred and eighty pound boulder of ambergrease from its intestines.

0:16:59.480 --> 0:17:02.760
<v Speaker 2>He claimed aimed by literally cutting the whale open and

0:17:02.840 --> 0:17:06.879
<v Speaker 2>crawling inside its digestive track to retrieve it. I would

0:17:06.880 --> 0:17:09.280
<v Speaker 2>say this is not recommended behavior. I think you could

0:17:09.280 --> 0:17:11.280
<v Speaker 2>easily suffocate and die doing this.

0:17:11.640 --> 0:17:14.119
<v Speaker 1>Yeah. No, don't do that. What a way to go.

0:17:14.400 --> 0:17:15.400
<v Speaker 1>Important safety tip.

0:17:15.760 --> 0:17:18.040
<v Speaker 2>That's another thing in Moby Dick is like the perils

0:17:18.080 --> 0:17:21.720
<v Speaker 2>of dyeing inside a whale carcass are fully explored. There's

0:17:21.840 --> 0:17:24.560
<v Speaker 2>one whole part where character like falls inside a whale

0:17:24.600 --> 0:17:26.639
<v Speaker 2>and the whale starts to sink. Is horrifying.

0:17:27.320 --> 0:17:29.480
<v Speaker 1>Yeah, that sounds awful.

0:17:30.920 --> 0:17:36.080
<v Speaker 2>But according to a newspaper article from the time, Louis

0:17:36.080 --> 0:17:39.600
<v Speaker 2>Smith's ambergrease harvesting would have paid off because the chunk

0:17:39.640 --> 0:17:43.119
<v Speaker 2>he came home with was estimated by several old whalers

0:17:43.119 --> 0:17:46.440
<v Speaker 2>to be worth about ten thousand pounds. I guess I

0:17:46.440 --> 0:17:48.760
<v Speaker 2>don't know what that ther relevant currency is there. If

0:17:48.760 --> 0:17:52.000
<v Speaker 2>that's British pounds or Australian pounds, that'd be a separate thing.

0:17:52.160 --> 0:17:55.520
<v Speaker 2>The pound whatever the pounds were used in Tasmania at

0:17:55.560 --> 0:17:57.480
<v Speaker 2>the time, and that would have been the year eighteen

0:17:57.560 --> 0:18:00.880
<v Speaker 2>ninety one. So this is a sizeable, very very valuable hull.

0:18:02.160 --> 0:18:05.680
<v Speaker 2>But like I said, most ambergrease is not collected from

0:18:05.760 --> 0:18:09.400
<v Speaker 2>a dead whale. Instead, it takes the form of flotsam,

0:18:09.960 --> 0:18:14.119
<v Speaker 2>strange hunks of material that float on the surface of

0:18:14.160 --> 0:18:18.119
<v Speaker 2>the ocean, sometimes for years or even decades, before eventually

0:18:18.400 --> 0:18:22.159
<v Speaker 2>washing up on a beach somewhere and being found. And

0:18:22.240 --> 0:18:26.680
<v Speaker 2>so a lot of these ambergrease frenzies occur when somebody

0:18:26.920 --> 0:18:32.200
<v Speaker 2>finds a weird, unidentifiable mass of something on a beach

0:18:32.440 --> 0:18:35.800
<v Speaker 2>and then people get the idea that it's ambergrease.

0:18:36.080 --> 0:18:39.240
<v Speaker 1>Yeah, they're like, this large rock looking thing that is

0:18:39.440 --> 0:18:43.120
<v Speaker 1>kind of floaty and kind of greasy might be worth

0:18:43.480 --> 0:18:46.480
<v Speaker 1>a half a million dollars. Yeah, let's find out exactly.

0:18:46.520 --> 0:18:48.800
<v Speaker 2>Well, you know, I was thinking it's similar to how

0:18:49.000 --> 0:18:51.760
<v Speaker 2>it's similar to those daily mail articles that come up

0:18:51.880 --> 0:18:54.320
<v Speaker 2>like it seems about four times a day, where it's like,

0:18:54.400 --> 0:18:57.359
<v Speaker 2>somebody found a carcass of some animal on a beach,

0:18:57.480 --> 0:19:00.520
<v Speaker 2>it's a sea monster. And so I think the equivalent

0:19:00.560 --> 0:19:05.440
<v Speaker 2>here is somebody found a mass of some unidentified organic

0:19:05.560 --> 0:19:08.560
<v Speaker 2>or inorganic material on a beach. It's ambergrease.

0:19:09.000 --> 0:19:11.199
<v Speaker 1>Yeah, either monsters or ambergrese, you know.

0:19:12.520 --> 0:19:16.320
<v Speaker 2>Anyway. So one example of these like frenzies is described

0:19:16.520 --> 0:19:18.399
<v Speaker 2>in the very first thing in Camp's book. It's in

0:19:18.440 --> 0:19:22.639
<v Speaker 2>the prologue where he talks about an event from September

0:19:22.680 --> 0:19:24.920
<v Speaker 2>two thousand and eight in a place called Breaker Bay,

0:19:25.000 --> 0:19:29.320
<v Speaker 2>which is near Wellington, New Zealand, where a weird off

0:19:29.359 --> 0:19:32.960
<v Speaker 2>white object described as sort of the color of dirty

0:19:33.040 --> 0:19:36.760
<v Speaker 2>snow and about the size of a forty four gallon

0:19:36.920 --> 0:19:40.399
<v Speaker 2>drum washed up on the shore and people had different

0:19:40.440 --> 0:19:44.040
<v Speaker 2>theories about what it was, but eventually a rumor started

0:19:44.600 --> 0:19:47.600
<v Speaker 2>that it was ambergrease, which if true, would mean it

0:19:47.920 --> 0:19:51.120
<v Speaker 2>could be worth about ten million dollars in total. Because

0:19:51.160 --> 0:19:55.560
<v Speaker 2>this was a huge mass, so people started people started

0:19:55.600 --> 0:19:57.840
<v Speaker 2>carving off pieces of it. They would like go home

0:19:57.920 --> 0:20:00.320
<v Speaker 2>and get gardening tools and then go back to the

0:20:00.359 --> 0:20:03.240
<v Speaker 2>object and hack off pieces, carry a piece away in

0:20:03.280 --> 0:20:06.359
<v Speaker 2>a sling made out of a bed sheet, thinking that

0:20:06.400 --> 0:20:09.160
<v Speaker 2>they were going to be rich. But within three days

0:20:09.320 --> 0:20:13.359
<v Speaker 2>the mass was completely gone, and once the material was

0:20:13.400 --> 0:20:17.840
<v Speaker 2>actually analyzed it turned out to be drum roll tallow

0:20:18.560 --> 0:20:23.760
<v Speaker 2>aka lard. It was a large mass of animal fat

0:20:23.840 --> 0:20:26.600
<v Speaker 2>that had probably somehow like fallen off of a ship

0:20:26.720 --> 0:20:29.239
<v Speaker 2>or broken out of its storage drum. We don't know

0:20:29.280 --> 0:20:31.119
<v Speaker 2>exactly where it came from, but it was it was

0:20:31.160 --> 0:20:35.600
<v Speaker 2>like lard, and the Wellington Regional Council was begging citizens

0:20:35.640 --> 0:20:39.239
<v Speaker 2>not to wash the lard down their drains, which is

0:20:39.320 --> 0:20:41.880
<v Speaker 2>generally but you don't want to put animal fat down

0:20:41.880 --> 0:20:42.720
<v Speaker 2>your drains at all.

0:20:42.840 --> 0:20:46.439
<v Speaker 1>No, no, not a forty four gallon drum worth all

0:20:46.520 --> 0:20:50.400
<v Speaker 1>at the same time across the city. Wow. Yeah, equally gross,

0:20:50.440 --> 0:20:51.640
<v Speaker 1>but way less valuable.

0:20:52.200 --> 0:20:55.120
<v Speaker 2>And there were other frenzies like this. There was the

0:20:55.240 --> 0:21:00.360
<v Speaker 2>nineteen thirty four Ambergrease craze in a place called Billinas, California,

0:21:00.880 --> 0:21:05.359
<v Speaker 2>where after people found weird masses of stuff on the beach,

0:21:06.000 --> 0:21:08.719
<v Speaker 2>they started concluding that this was ambergrease. Like that there

0:21:08.800 --> 0:21:12.119
<v Speaker 2>was ambergrease washing ashore. People went to go get it.

0:21:12.200 --> 0:21:14.320
<v Speaker 2>And then actually they found out that these were like

0:21:14.560 --> 0:21:19.119
<v Speaker 2>congealed chunks of sewage bonded with sewer cleaning chemicals. I

0:21:19.160 --> 0:21:21.440
<v Speaker 2>think locally the sewers had just been cleaned out with

0:21:21.520 --> 0:21:25.320
<v Speaker 2>some kind of chemical formula. It made all these like

0:21:25.720 --> 0:21:28.800
<v Speaker 2>white chunks that got washed out to see and then

0:21:28.880 --> 0:21:32.280
<v Speaker 2>brought in. But despite the fact that there are these

0:21:32.320 --> 0:21:35.320
<v Speaker 2>crazes for these like things that are not actually ambergress,

0:21:35.760 --> 0:21:39.040
<v Speaker 2>many people successfully make a lot of money by finding

0:21:39.080 --> 0:21:42.320
<v Speaker 2>real ambergresse on the beach and connecting with the buyer.

0:21:42.920 --> 0:21:46.040
<v Speaker 2>And documents throughout this book that a lot of people

0:21:46.080 --> 0:21:50.119
<v Speaker 2>involved in the ambergrease trade are very squirrely about talking

0:21:50.160 --> 0:21:53.320
<v Speaker 2>to interviewers and do not want to give away too

0:21:53.400 --> 0:21:56.720
<v Speaker 2>many details about their methods. But he does end up

0:21:56.760 --> 0:21:59.000
<v Speaker 2>talking to quite a few people who in the book

0:21:59.000 --> 0:22:01.959
<v Speaker 2>who open up and does find out things, But early

0:22:02.000 --> 0:22:04.080
<v Speaker 2>on a lot of the interviews are just like people

0:22:04.080 --> 0:22:06.919
<v Speaker 2>who don't want to talk to him, and he realizes

0:22:06.960 --> 0:22:09.679
<v Speaker 2>it's because, like, well, if they're people who you know,

0:22:09.680 --> 0:22:11.840
<v Speaker 2>are used to combing beaches for amber grease, they don't

0:22:11.840 --> 0:22:14.320
<v Speaker 2>want to like give away their good spots or they'll

0:22:14.400 --> 0:22:16.640
<v Speaker 2>have other people coming in on their fines.

0:22:17.000 --> 0:22:19.800
<v Speaker 1>Sure. Yeah. He said in an interview with a Hakai

0:22:19.840 --> 0:22:22.760
<v Speaker 1>magazine that when he brought it up quote, it was

0:22:22.880 --> 0:22:25.760
<v Speaker 1>like he had farted audibly.

0:22:25.920 --> 0:22:29.080
<v Speaker 2>Yeah. He describes a lot of just like dead silence

0:22:29.119 --> 0:22:29.760
<v Speaker 2>on the phone.

0:22:31.200 --> 0:22:34.640
<v Speaker 1>Some people just hang up on him. Yeah, like oh

0:22:34.680 --> 0:22:36.280
<v Speaker 1>I'm getting another call. Click.

0:22:47.840 --> 0:22:51.720
<v Speaker 2>So at this point I would say, like, I want

0:22:51.720 --> 0:22:54.080
<v Speaker 2>to be able to picture a piece of ambergrease. We

0:22:54.119 --> 0:22:58.000
<v Speaker 2>got a brief description in Moby dick Ishmael says it

0:22:58.040 --> 0:23:03.560
<v Speaker 2>looks like ripe windsor soap, or like rich modeled old cheese.

0:23:03.880 --> 0:23:07.040
<v Speaker 2>But one thing that I think is really interesting is

0:23:07.040 --> 0:23:10.760
<v Speaker 2>that if you read through real world descriptions of ambergres,

0:23:11.800 --> 0:23:15.200
<v Speaker 2>you will start to realize that different ambigris specimens are

0:23:15.760 --> 0:23:19.000
<v Speaker 2>radically different in description, in terms of all different of

0:23:19.040 --> 0:23:23.080
<v Speaker 2>all the senses. Basically, they look different, they feel different,

0:23:23.119 --> 0:23:27.240
<v Speaker 2>they smell different. So ambergres can apparently be a huge,

0:23:27.480 --> 0:23:33.119
<v Speaker 2>sticky black mass with overwhelming aromas of sheep dung, or

0:23:33.240 --> 0:23:37.520
<v Speaker 2>ambergrease can be a pale, waxy green or yellow rock,

0:23:38.200 --> 0:23:40.760
<v Speaker 2>or kind of be like a large piece of white soap,

0:23:40.920 --> 0:23:44.520
<v Speaker 2>smelling sweet and fragrant in a way that is exceedingly

0:23:44.600 --> 0:23:47.639
<v Speaker 2>hard to describe. So on one hand, I'd be like,

0:23:47.720 --> 0:23:50.240
<v Speaker 2>how can this even be the same substance if it

0:23:50.280 --> 0:23:55.399
<v Speaker 2>sounds like you're describing completely diametrically opposite physical characteristics of

0:23:55.440 --> 0:23:59.760
<v Speaker 2>this thing. But from what I can tell, the difference

0:23:59.800 --> 0:24:02.919
<v Speaker 2>in a appearance is largely due to a kind of

0:24:03.080 --> 0:24:07.720
<v Speaker 2>seasoning process that takes place as ambergrease floats in the

0:24:07.800 --> 0:24:11.600
<v Speaker 2>ocean over years and even decades, being exposed to solar

0:24:11.720 --> 0:24:15.800
<v Speaker 2>radiation and other forms of physical weathering and chemical reactions,

0:24:16.160 --> 0:24:20.760
<v Speaker 2>becoming gradually transformed, as Kim says, one molecule at a time,

0:24:21.840 --> 0:24:25.760
<v Speaker 2>into something somewhat different than it originally was. And it

0:24:25.840 --> 0:24:29.399
<v Speaker 2>is this more seasoned version, the kind that's been weathered

0:24:29.400 --> 0:24:31.800
<v Speaker 2>at sea for a long time, that seems to be

0:24:31.880 --> 0:24:36.880
<v Speaker 2>the more desirable, high quality ambergrease that like the highest

0:24:36.960 --> 0:24:40.840
<v Speaker 2>end buyers will pay top dollar for. However, with like

0:24:40.880 --> 0:24:45.639
<v Speaker 2>physical characteristics so wildly divergent, I would have to wonder, like,

0:24:45.680 --> 0:24:47.880
<v Speaker 2>how are you even supposed to know whether a random

0:24:47.960 --> 0:24:50.240
<v Speaker 2>chunk of something you find on the beach is actually

0:24:50.320 --> 0:24:55.800
<v Speaker 2>amber grease? And there are some tests apparently experienced ambergrease

0:24:55.800 --> 0:24:58.760
<v Speaker 2>buyers do certain tests. A famous one is called the

0:24:58.880 --> 0:25:02.280
<v Speaker 2>hot needle test. You heat up a needle in a fire,

0:25:02.440 --> 0:25:05.920
<v Speaker 2>you poke it into the mass, and if it's actually ambergrease,

0:25:06.240 --> 0:25:09.160
<v Speaker 2>this should cause it to leak out an oily fluid

0:25:09.280 --> 0:25:13.560
<v Speaker 2>the color of dark chocolate, with a specific bouquet of

0:25:13.560 --> 0:25:18.240
<v Speaker 2>aromas that an experienced ambergrease dealer will recognize. And then

0:25:18.280 --> 0:25:20.760
<v Speaker 2>beyond that you can do like actual chemical analysis with

0:25:20.960 --> 0:25:23.400
<v Speaker 2>modern lab techniques and stuff if you want. But then

0:25:23.440 --> 0:25:27.280
<v Speaker 2>there are other cruder tests. For example, does it float?

0:25:27.560 --> 0:25:31.600
<v Speaker 2>Ambergresse apparently should float. If it sinks, it's probably not ambergrease.

0:25:31.760 --> 0:25:34.679
<v Speaker 2>Another thing is is it full of squid beaks? And

0:25:34.720 --> 0:25:40.879
<v Speaker 2>the answer should be yes, definitely. But I like that

0:25:40.920 --> 0:25:43.720
<v Speaker 2>because it gives you a little hint before we fully

0:25:43.720 --> 0:25:46.679
<v Speaker 2>look at it, like what ambergrease actually is?

0:25:47.520 --> 0:25:50.240
<v Speaker 1>Yeah, okay, so right, So so far we know that

0:25:50.359 --> 0:25:53.920
<v Speaker 1>it is in the guts of whales and it's full

0:25:53.920 --> 0:25:58.280
<v Speaker 1>of squid beaks, right, and it smells either really bad

0:25:58.400 --> 0:25:59.119
<v Speaker 1>or really.

0:25:58.920 --> 0:26:03.119
<v Speaker 2>Nice exactly, Yeah, And it looks like either like poop

0:26:03.240 --> 0:26:04.160
<v Speaker 2>or like a rock.

0:26:05.040 --> 0:26:08.240
<v Speaker 3>And people want it, they pay a lot of money

0:26:08.320 --> 0:26:08.680
<v Speaker 3>for it.

0:26:09.640 --> 0:26:12.399
<v Speaker 2>Well, here's a good question before we get into like

0:26:12.840 --> 0:26:16.320
<v Speaker 2>the biological origins of ambergrease or discussed its use, and

0:26:16.960 --> 0:26:18.600
<v Speaker 2>I'm very excited to hear what y'all are gonna have

0:26:18.600 --> 0:26:20.960
<v Speaker 2>to say about it's use in cookery. I wanted to

0:26:20.960 --> 0:26:23.679
<v Speaker 2>briefly talk about its use in perfume, which is one

0:26:23.720 --> 0:26:26.479
<v Speaker 2>of the main ways in which there's been market demand

0:26:26.520 --> 0:26:28.160
<v Speaker 2>for ambergrease over the years.

0:26:28.240 --> 0:26:32.040
<v Speaker 1>Which which I should say, like like, perfume and cookery

0:26:32.240 --> 0:26:36.240
<v Speaker 1>are very intertwined, especially historically but today still like a

0:26:36.280 --> 0:26:39.800
<v Speaker 1>lot of the earliest recipe books were at least partially

0:26:40.240 --> 0:26:43.560
<v Speaker 1>medicinal in nature, and lots of things that we would

0:26:43.560 --> 0:26:47.560
<v Speaker 1>consider perfume me today were used as seasonings in the past,

0:26:47.720 --> 0:26:51.159
<v Speaker 1>like musk. Some still are today in some cuisines, like

0:26:51.280 --> 0:26:53.880
<v Speaker 1>rose water. And on the flip side, some of our

0:26:53.880 --> 0:26:57.280
<v Speaker 1>modern seasonings have been and or still are really posh

0:26:57.400 --> 0:26:59.240
<v Speaker 1>perfume ingredients like vanilla.

0:26:59.320 --> 0:27:04.360
<v Speaker 2>Oh yeah, it's really interesting rosewater. Do y'all ever watch

0:27:04.359 --> 0:27:06.720
<v Speaker 2>Great British Baking Show or whatever it's called Great britsh

0:27:06.800 --> 0:27:07.280
<v Speaker 2>Bake Off.

0:27:07.680 --> 0:27:10.760
<v Speaker 1>I haven't that often, but I'm aware that it's a thing.

0:27:11.160 --> 0:27:13.840
<v Speaker 2>Well it's a British you know, like it's the most

0:27:13.960 --> 0:27:18.120
<v Speaker 2>pleasant cooking contest show ever. But when I've watched it before.

0:27:18.160 --> 0:27:20.639
<v Speaker 2>There's a thing where like contestants will always want to

0:27:20.720 --> 0:27:24.880
<v Speaker 2>use rose water, but they like they can very easily

0:27:25.000 --> 0:27:27.760
<v Speaker 2>use too much rose water, and that's just like an

0:27:27.880 --> 0:27:31.359
<v Speaker 2>unforgivable sin. It's like too much rose water and this

0:27:31.520 --> 0:27:34.960
<v Speaker 2>is absolutely ruined. It becomes disgusting. I don't even know

0:27:35.040 --> 0:27:37.520
<v Speaker 2>what that would smell slash taste like, because I'm not

0:27:37.560 --> 0:27:40.280
<v Speaker 2>really very familiar with rosewater, but I know it's like

0:27:40.320 --> 0:27:44.040
<v Speaker 2>a sensitive ingredient. There's like some amount of desire for it.

0:27:44.040 --> 0:27:46.320
<v Speaker 2>It seems like maybe kind of a sign of confidence

0:27:46.440 --> 0:27:49.359
<v Speaker 2>or like a risky thing to use that could be

0:27:49.440 --> 0:27:51.480
<v Speaker 2>a big payoff, but if you use too much of it,

0:27:51.480 --> 0:27:53.919
<v Speaker 2>it's just it's dangerous.

0:27:54.840 --> 0:27:57.040
<v Speaker 1>Yeah, it's well, I mean, if you've ever smelled a

0:27:57.119 --> 0:28:02.639
<v Speaker 1>rose it tastes like that, which can be either delightful

0:28:02.960 --> 0:28:05.240
<v Speaker 1>or if you go too hard, it's soap.

0:28:05.560 --> 0:28:08.640
<v Speaker 3>So yeah, yeah, And a lot of us associate it

0:28:08.720 --> 0:28:13.800
<v Speaker 3>going back to perfume, with perfumes that our grandmothers may

0:28:13.800 --> 0:28:16.040
<v Speaker 3>be war or something. So it became sort of a

0:28:16.160 --> 0:28:18.520
<v Speaker 3>like you can see our episode for more about this.

0:28:18.560 --> 0:28:21.000
<v Speaker 3>We didn't episode in rosewater, but it became sort of

0:28:21.040 --> 0:28:23.199
<v Speaker 3>a like, oh, that's.

0:28:23.080 --> 0:28:29.760
<v Speaker 1>Old people very Yeah, exactly. I still think it's delightful. Yeah,

0:28:29.840 --> 0:28:30.160
<v Speaker 1>me too.

0:28:30.840 --> 0:28:34.600
<v Speaker 2>I would just imagine that a lot of things that

0:28:34.680 --> 0:28:37.199
<v Speaker 2>would be used in perfumes that would be prized for

0:28:37.440 --> 0:28:40.880
<v Speaker 2>their like really noticeable scent, might be like that in cookery,

0:28:40.920 --> 0:28:44.240
<v Speaker 2>where it's like it's very delightful in small quantities, but

0:28:44.280 --> 0:28:46.800
<v Speaker 2>you could easily use too much and then it ruins

0:28:46.840 --> 0:28:47.240
<v Speaker 2>the food.

0:28:47.960 --> 0:28:48.320
<v Speaker 3>M hm.

0:28:48.960 --> 0:28:50.280
<v Speaker 1>Oh yeah, I've done that with garlic.

0:28:50.680 --> 0:28:53.320
<v Speaker 2>I've put garlic perfume.

0:28:54.240 --> 0:28:57.400
<v Speaker 1>Yeah, it's because you're a vampire, Laurie.

0:28:58.520 --> 0:29:03.280
<v Speaker 2>What no, sh I love the smell and taste of

0:29:03.360 --> 0:29:06.320
<v Speaker 2>vanilla in foods. But one time when I was working

0:29:06.440 --> 0:29:09.240
<v Speaker 2>at an ice cream store, I was making our waffle cones,

0:29:09.440 --> 0:29:12.400
<v Speaker 2>that's you know, that was my job, and uh do

0:29:12.480 --> 0:29:14.880
<v Speaker 2>you put You put a certain amount of vanilla in

0:29:14.960 --> 0:29:17.200
<v Speaker 2>the mix. And I put more vanilla in than I

0:29:17.280 --> 0:29:20.000
<v Speaker 2>was supposed to, and I was like, well, I like vanilla,

0:29:20.040 --> 0:29:24.360
<v Speaker 2>what's this going to be like horrible, absolutely disgusting, just

0:29:24.520 --> 0:29:28.880
<v Speaker 2>like uh, bitter and inedible, Like you don't want to

0:29:28.960 --> 0:29:29.840
<v Speaker 2>use too much vanilla?

0:29:30.360 --> 0:29:34.800
<v Speaker 3>No, no, which vanilla was the replacement for rosewater in

0:29:34.840 --> 0:29:35.320
<v Speaker 3>the US.

0:29:35.400 --> 0:29:37.240
<v Speaker 1>This is you know, it's all cyclical.

0:29:38.640 --> 0:29:41.920
<v Speaker 3>But yeah, if you go overboard with those kinds of

0:29:42.720 --> 0:29:46.000
<v Speaker 3>very fragrant ingredients, gonna be in trouble.

0:29:46.480 --> 0:29:49.160
<v Speaker 2>Mm hmm, yeah, totally. And I think another thing is

0:29:49.200 --> 0:29:51.880
<v Speaker 2>that a lot of them, like there's a disconnect between

0:29:52.040 --> 0:29:55.360
<v Speaker 2>we prize them for their smell and a lot of

0:29:55.360 --> 0:29:58.080
<v Speaker 2>what we like about experiencing them in the food is

0:29:58.160 --> 0:30:01.440
<v Speaker 2>the smell, but if you actually have like an amount

0:30:01.560 --> 0:30:03.800
<v Speaker 2>in there that you can taste with your tongue, the

0:30:03.840 --> 0:30:05.560
<v Speaker 2>taste is overwhelming bitterness.

0:30:06.800 --> 0:30:07.320
<v Speaker 1>Yeah.

0:30:07.360 --> 0:30:11.400
<v Speaker 3>And also interestingly, a lot of them, like rosewater specifically

0:30:11.480 --> 0:30:12.840
<v Speaker 3>was used for coloring as well.

0:30:12.920 --> 0:30:16.440
<v Speaker 1>It was like, oh, ads, this tint to it.

0:30:16.600 --> 0:30:19.719
<v Speaker 3>So there's a you know, a lot going on when

0:30:19.760 --> 0:30:22.360
<v Speaker 3>we add these ingredients to foods, for sure.

0:30:22.840 --> 0:30:24.520
<v Speaker 2>So as you are saying, I think there's going to

0:30:24.560 --> 0:30:27.320
<v Speaker 2>be some overlap with the appeal of ambergresse as perfume

0:30:27.400 --> 0:30:31.800
<v Speaker 2>and as food, but specifically in perfumery, it seems ambergresse

0:30:31.800 --> 0:30:36.440
<v Speaker 2>has been prized for two different things, both for its

0:30:36.520 --> 0:30:42.560
<v Speaker 2>own intrinsic fragrance and then also as what's called a fixative.

0:30:42.960 --> 0:30:44.959
<v Speaker 2>I didn't know what that meant originally, so I had

0:30:44.960 --> 0:30:46.640
<v Speaker 2>to look it up, and that means it is an

0:30:46.720 --> 0:30:50.600
<v Speaker 2>element of a perfume that helps the whole fragrance last

0:30:50.760 --> 0:30:53.719
<v Speaker 2>longer on the skin or on whatever you spray it on.

0:30:53.760 --> 0:30:56.320
<v Speaker 2>I think sometimes people would actually apply perfumes to like

0:30:56.440 --> 0:30:59.520
<v Speaker 2>articles of clothing and stuff, like to their gloves or something,

0:31:00.480 --> 0:31:03.280
<v Speaker 2>and it would help fix the scent to either the

0:31:03.280 --> 0:31:07.320
<v Speaker 2>body or to whatever surface it was applied to. According

0:31:07.400 --> 0:31:09.440
<v Speaker 2>to a paper I'm going to get to in just

0:31:09.480 --> 0:31:14.400
<v Speaker 2>a minute, Robert Clark's History of Ambergrease, many perfume chemists

0:31:14.520 --> 0:31:18.360
<v Speaker 2>consider ambergris the best known fixative in nature. Quote, it

0:31:18.480 --> 0:31:22.120
<v Speaker 2>preserves the note of a perfume after the perfume itself

0:31:22.160 --> 0:31:22.920
<v Speaker 2>has departed.

0:31:23.640 --> 0:31:28.360
<v Speaker 1>Yeah, and there's a in terms of the chemistry of ambergris,

0:31:28.920 --> 0:31:32.400
<v Speaker 1>there's a compound in there that's a fixative called ambrian,

0:31:32.960 --> 0:31:36.480
<v Speaker 1>which is a precursor of the scent compounds such as

0:31:36.520 --> 0:31:38.240
<v Speaker 1>ambroxide and ambernall.

0:31:38.680 --> 0:31:41.000
<v Speaker 2>Yeah, the way I understood it as I was reading

0:31:41.040 --> 0:31:44.040
<v Speaker 2>from Kemp's book, it seems like the ambrian is sort

0:31:44.080 --> 0:31:50.240
<v Speaker 2>of like the grandparent compound of the aroma compounds in ambergrise,

0:31:50.280 --> 0:31:56.200
<v Speaker 2>and so like that molecule, while being fairly fairly unscented

0:31:56.240 --> 0:31:59.840
<v Speaker 2>itself breaks down into a bunch of chains of other things.

0:32:00.120 --> 0:32:03.560
<v Speaker 2>These downstream products of it all have their own interesting aromas,

0:32:03.880 --> 0:32:06.920
<v Speaker 2>and that blend is what gives rise to the aroma

0:32:06.960 --> 0:32:08.320
<v Speaker 2>of ambergrease.

0:32:08.560 --> 0:32:10.400
<v Speaker 1>Which is part of why when it's just floating on

0:32:10.440 --> 0:32:13.360
<v Speaker 1>the ocean for a while, it starts developing these better

0:32:13.440 --> 0:32:15.600
<v Speaker 1>sense in some cases better.

0:32:15.480 --> 0:32:18.600
<v Speaker 2>That would make sense. Yeah, in fact, to go into

0:32:18.600 --> 0:32:21.600
<v Speaker 2>that specifically, So in the book, Kemp talks to a

0:32:22.400 --> 0:32:26.320
<v Speaker 2>person named doctor Charles Cell, who is a researcher with

0:32:26.400 --> 0:32:29.200
<v Speaker 2>a company called Givauden or I'm not sure how you

0:32:29.200 --> 0:32:31.800
<v Speaker 2>say that, as giv A U D A N which

0:32:31.840 --> 0:32:36.720
<v Speaker 2>is a large flavor and fragrance manufacturer. And Cell is

0:32:37.080 --> 0:32:40.960
<v Speaker 2>talking about exactly this like breakdown chain. Who says that, Yeah,

0:32:41.000 --> 0:32:43.920
<v Speaker 2>this core ambergrease molecule, the one you were talking about, Lauren,

0:32:44.200 --> 0:32:47.160
<v Speaker 2>is like a terpenoid. It breaks down into these other

0:32:47.280 --> 0:32:51.320
<v Speaker 2>complex aroma molecules. And so like one decay product smells

0:32:51.400 --> 0:32:55.440
<v Speaker 2>like tobacco, another one smells like quote ocean. It's that

0:32:55.600 --> 0:32:59.760
<v Speaker 2>like briny ocean scent. Another one smells like mold feces,

0:32:59.800 --> 0:33:04.600
<v Speaker 2>and animals like mammals. But then it gets to there's

0:33:04.640 --> 0:33:11.240
<v Speaker 2>a really unique breakdown compound there called naphtho furine, which

0:33:11.240 --> 0:33:14.840
<v Speaker 2>I've never heard of before, obviously, but Cell says, quote,

0:33:15.120 --> 0:33:17.680
<v Speaker 2>if you look at the descriptions that people give, one

0:33:17.720 --> 0:33:21.120
<v Speaker 2>of the breakdown products is described as brineozone, another one

0:33:21.120 --> 0:33:24.640
<v Speaker 2>will be described as tobacco like, But the naphtho furine,

0:33:24.680 --> 0:33:27.360
<v Speaker 2>the only label we can put on it is ambergrease

0:33:27.480 --> 0:33:31.520
<v Speaker 2>because there's nothing else quite like it. And this is

0:33:31.560 --> 0:33:37.920
<v Speaker 2>interesting because this section of the book gets into people

0:33:37.960 --> 0:33:40.800
<v Speaker 2>who have experienced with ambergrease talking about the difficulty of

0:33:40.840 --> 0:33:46.160
<v Speaker 2>describing these unique aroma compounds that just don't really smell

0:33:46.280 --> 0:33:49.800
<v Speaker 2>like anything else. And it's not like a it's not

0:33:50.160 --> 0:33:52.720
<v Speaker 2>there's like a disnalogy with other types of sense data,

0:33:52.920 --> 0:33:55.640
<v Speaker 2>like say a shade of a color, where you could say, well,

0:33:55.640 --> 0:33:58.200
<v Speaker 2>it's like a lighter shade of red, you know, or

0:33:58.240 --> 0:34:00.720
<v Speaker 2>you could say, like it's a darker shade of orange

0:34:00.880 --> 0:34:05.000
<v Speaker 2>or something. There's there are no degrees like that along

0:34:05.040 --> 0:34:08.560
<v Speaker 2>a spectrum. With smells, they're just kind of like each

0:34:09.560 --> 0:34:12.600
<v Speaker 2>you know, molecule hits the old factory bulb and produces

0:34:12.640 --> 0:34:15.319
<v Speaker 2>a different pattern in the brain, and so like some

0:34:15.480 --> 0:34:18.960
<v Speaker 2>molecules just smell totally unique and there's nothing you can

0:34:18.960 --> 0:34:21.320
<v Speaker 2>compare them to, And I thought that was quite interesting.

0:34:21.719 --> 0:34:25.279
<v Speaker 2>And so today there are synthetic compounds that are used

0:34:25.360 --> 0:34:28.880
<v Speaker 2>in perfumery that are designed to mimic ambergresse under trade

0:34:28.960 --> 0:34:32.480
<v Speaker 2>names like like am brocs and stuff. But from what

0:34:32.520 --> 0:34:35.480
<v Speaker 2>I understand, like some perfumers think that they're good, other

0:34:35.520 --> 0:34:37.880
<v Speaker 2>perfumers don't like them as much. There seems to be

0:34:37.920 --> 0:34:40.600
<v Speaker 2>a there are some people who are like sort of

0:34:41.480 --> 0:34:44.120
<v Speaker 2>think of themselves as natural perfumers. They want to use

0:34:44.120 --> 0:34:48.359
<v Speaker 2>like traditional ingredients and less like synthetic ingredients, and they

0:34:48.400 --> 0:34:51.520
<v Speaker 2>think that that natural ambergrease is just like sort of

0:34:51.640 --> 0:34:54.640
<v Speaker 2>unbeatable in its qualities. I can't really comment on that.

0:34:55.200 --> 0:34:58.200
<v Speaker 1>Yeah, I have some familiarity with ambergris as a as

0:34:58.200 --> 0:35:01.640
<v Speaker 1>a perfume ingredient, like the artificial stuff I'm assuming. I'm

0:35:01.680 --> 0:35:04.640
<v Speaker 1>assuming that none of the like twenty dollars bottles of

0:35:04.680 --> 0:35:08.680
<v Speaker 1>perfume that I've purchased in my life contained actual ambergris.

0:35:08.719 --> 0:35:12.440
<v Speaker 1>But yeah, it's usually kind of shorthand in perfumery for

0:35:12.520 --> 0:35:17.120
<v Speaker 1>like a like a sort of musky, sweet woody note,

0:35:17.280 --> 0:35:19.440
<v Speaker 1>I guess, And I've quite enjoyed it.

0:35:19.920 --> 0:35:22.359
<v Speaker 2>Yeah, that list you gave it that overlaps with what

0:35:22.400 --> 0:35:25.000
<v Speaker 2>I've read, like the wood woody sort of elements, but

0:35:25.040 --> 0:35:28.960
<v Speaker 2>also the tobacco, also the strong kind of animal smell

0:35:29.080 --> 0:35:32.360
<v Speaker 2>and the sweetness. I don't know, it's hard to imagine.

0:35:32.400 --> 0:35:35.600
<v Speaker 2>It's funny to talk about with me just having no

0:35:35.719 --> 0:35:41.040
<v Speaker 2>idea what this smell's like and reading the descriptions and

0:35:41.080 --> 0:35:43.320
<v Speaker 2>just saying like this doesn't add up, Like my brain

0:35:43.360 --> 0:35:45.360
<v Speaker 2>isn't making sense of what's being described.

0:35:45.880 --> 0:35:49.719
<v Speaker 1>Yeah, yeah, I very nearly. I had this thought last night.

0:35:49.760 --> 0:35:51.440
<v Speaker 1>I was like, Oh, I should go find one of

0:35:51.440 --> 0:35:53.400
<v Speaker 1>my perfumes that has some of it in it. We're

0:35:54.040 --> 0:35:55.960
<v Speaker 1>we're on the internet right now. I can't show you

0:35:56.000 --> 0:36:02.239
<v Speaker 1>a perfume. Oh no on this video call. So I

0:36:02.280 --> 0:36:02.840
<v Speaker 1>didn't do that.

0:36:04.719 --> 0:36:07.160
<v Speaker 2>Well, that's okay. I almost kind of am cherishing my

0:36:07.200 --> 0:36:10.240
<v Speaker 2>own ignorance here. Something about it is making the subject

0:36:10.239 --> 0:36:22.359
<v Speaker 2>all the more mysterious and fun to me. I guess

0:36:22.360 --> 0:36:24.319
<v Speaker 2>this leads us to the next question, which is, like,

0:36:24.520 --> 0:36:28.120
<v Speaker 2>what is Ambergresse actually like? How is it actually formed?

0:36:28.160 --> 0:36:31.359
<v Speaker 2>So I think next we should do like the biological

0:36:31.440 --> 0:36:34.759
<v Speaker 2>origins of Ambergresse, and then we can talk about ambergrese

0:36:34.840 --> 0:36:35.760
<v Speaker 2>as food.

0:36:36.880 --> 0:36:39.120
<v Speaker 1>Right, once we get good and grossed out, then talk

0:36:39.160 --> 0:36:47.680
<v Speaker 1>about it exactly, smell strange biological origins. Hmm, let's eat it.

0:36:47.680 --> 0:36:50.480
<v Speaker 2>It seemed like the right order to me. So the

0:36:50.480 --> 0:36:54.360
<v Speaker 2>most detailed scientific study of ambergress and the most detailed

0:36:54.400 --> 0:36:57.960
<v Speaker 2>history of the formation theories that I could find, was

0:36:58.080 --> 0:37:00.800
<v Speaker 2>a two thousand and six paper by the British biologist

0:37:00.920 --> 0:37:05.160
<v Speaker 2>Robert Clark. Clark actually passed away several years back, but

0:37:05.320 --> 0:37:09.080
<v Speaker 2>he seems to have been the world's foremost scientific authority

0:37:09.160 --> 0:37:11.520
<v Speaker 2>on ambergrease. It seems this is something that actually not

0:37:11.600 --> 0:37:14.640
<v Speaker 2>that many people studied. And Kemp talks about this in

0:37:14.680 --> 0:37:16.200
<v Speaker 2>his book that he tried to talk to a lot

0:37:16.239 --> 0:37:20.400
<v Speaker 2>of scientists and marine biologists about ambergrese and a lot

0:37:20.480 --> 0:37:22.040
<v Speaker 2>of them were just like, yeah, I have no idea,

0:37:23.560 --> 0:37:26.719
<v Speaker 2>so yeah. This paper is called the Origins of Ambergrease

0:37:26.800 --> 0:37:29.319
<v Speaker 2>in the Latin American Journal of Aquatic Mammals in two

0:37:29.360 --> 0:37:33.719
<v Speaker 2>thousand and six by Robert Clark, and Clark begins by

0:37:33.840 --> 0:37:37.680
<v Speaker 2>quoting an ambergrease dealer named Beauville, who explained in the

0:37:37.719 --> 0:37:40.960
<v Speaker 2>year nineteen fifty four that quote, not many people know

0:37:41.000 --> 0:37:44.680
<v Speaker 2>what ambergrease is, but those who do know it is

0:37:44.880 --> 0:37:50.920
<v Speaker 2>not the feces of a whale. And I don't know

0:37:50.960 --> 0:37:52.640
<v Speaker 2>what it is, but we know what it's not. And

0:37:52.680 --> 0:37:59.040
<v Speaker 2>Clark says to the contrary, after decades of study of

0:37:59.080 --> 0:38:02.200
<v Speaker 2>this mysterious subce, he is prepared to argue that it

0:38:02.239 --> 0:38:05.279
<v Speaker 2>is indeed the feces of a whale, or, to be

0:38:05.400 --> 0:38:09.080
<v Speaker 2>a bit more nuanced, a sort of complex quote fecal

0:38:09.320 --> 0:38:12.759
<v Speaker 2>product of the sperm whale. So, before he explains is

0:38:12.840 --> 0:38:16.400
<v Speaker 2>the modern theory, Clark does a delightful recounting of the many,

0:38:16.560 --> 0:38:20.040
<v Speaker 2>many historical hypotheses about what ambergrease is and where it

0:38:20.080 --> 0:38:23.759
<v Speaker 2>comes from. Suffice to say, it has long been, in

0:38:23.800 --> 0:38:26.840
<v Speaker 2>the words of Herman Melville quote, a problem to the learned.

0:38:27.760 --> 0:38:31.600
<v Speaker 2>He says that in the seventeenth century there was speculation

0:38:31.719 --> 0:38:35.880
<v Speaker 2>about the origins of ambergreese, and it was like a

0:38:35.880 --> 0:38:39.080
<v Speaker 2>pretty popular subject. Is so popular, in fact, that in

0:38:39.080 --> 0:38:42.839
<v Speaker 2>the year sixteen seventy or sixteen sixty seven, sorry, there's

0:38:42.880 --> 0:38:46.640
<v Speaker 2>an author named Klobius. I think this was Eustace Fetus Clobius,

0:38:46.920 --> 0:38:50.080
<v Speaker 2>who recorded eighteen such ideas known at the time. So

0:38:50.640 --> 0:38:53.640
<v Speaker 2>a lot of people speculating about where it comes from.

0:38:54.080 --> 0:38:58.200
<v Speaker 2>Here are a few examples. There's an author named Fuskius

0:38:58.600 --> 0:39:02.200
<v Speaker 2>who claimed that ambergris was a human made fake that

0:39:02.440 --> 0:39:05.719
<v Speaker 2>was like a composite made out of multiple other components,

0:39:05.800 --> 0:39:10.200
<v Speaker 2>including a labdanum, which is the resin of a rock

0:39:10.320 --> 0:39:14.480
<v Speaker 2>rose plant, but also aloe wood and the musk of

0:39:14.520 --> 0:39:16.879
<v Speaker 2>a mammal called the civet. I think we were talking

0:39:16.920 --> 0:39:21.000
<v Speaker 2>about the civet earlier either before we were either off micron,

0:39:21.120 --> 0:39:23.640
<v Speaker 2>but yeah, the civet is sort of a cat like mammal,

0:39:23.719 --> 0:39:24.200
<v Speaker 2>a carnivoor.

0:39:24.280 --> 0:39:27.880
<v Speaker 1>Yeah, which right? You get musk from? Sure? Or you could.

0:39:28.120 --> 0:39:29.000
<v Speaker 1>I don't personally.

0:39:31.040 --> 0:39:35.279
<v Speaker 2>There was one seventeenth century encyclopedist who claimed that it

0:39:35.320 --> 0:39:40.120
<v Speaker 2>was simply dried sea foam. Okay, it's hard to see

0:39:40.120 --> 0:39:42.400
<v Speaker 2>how that happens, but okay. Another said it was dried

0:39:42.560 --> 0:39:47.440
<v Speaker 2>foam from seals. Seal foam presumably, I guess from their mouths.

0:39:47.440 --> 0:39:51.000
<v Speaker 2>It doesn't say what seal foam that he's talking about.

0:39:51.040 --> 0:39:51.200
<v Speaker 1>There.

0:39:52.440 --> 0:39:55.840
<v Speaker 2>Another popular idea was that it was the excrement of

0:39:55.880 --> 0:39:59.760
<v Speaker 2>a particular species of bird found in the Maldives, locally

0:39:59.800 --> 0:40:01.759
<v Speaker 2>called the ooh. And I'm gonna try my best of

0:40:01.840 --> 0:40:06.560
<v Speaker 2>this word the a knackungree pasqui, which lived on a

0:40:06.600 --> 0:40:08.839
<v Speaker 2>diet of fragrant herbs. So I guess if it eats

0:40:08.920 --> 0:40:12.080
<v Speaker 2>fragrant herbs and then it poops, and that would explain

0:40:12.120 --> 0:40:15.840
<v Speaker 2>why the poop is so fragrant. Some wrote that it

0:40:15.880 --> 0:40:19.080
<v Speaker 2>was a form of lizard musk which was secreted from

0:40:19.120 --> 0:40:23.200
<v Speaker 2>the sexual organs and throat glands of crocodiles. Another idea

0:40:23.480 --> 0:40:26.120
<v Speaker 2>was that it was a honeycomb, as in like from

0:40:26.200 --> 0:40:29.000
<v Speaker 2>a bee colony which fell into the sea and then

0:40:29.120 --> 0:40:31.360
<v Speaker 2>was crystallized by exposure to the elements.

0:40:31.719 --> 0:40:32.720
<v Speaker 1>Oh, I like that one.

0:40:32.920 --> 0:40:37.359
<v Speaker 2>I like that too. Unfortunately it's not true. Another idea

0:40:37.680 --> 0:40:39.880
<v Speaker 2>was that it's just a rock, Like it's just a

0:40:40.000 --> 0:40:42.239
<v Speaker 2>rock or a type of like clod of earth of

0:40:42.280 --> 0:40:45.719
<v Speaker 2>a particular sort. And in fact there would be if

0:40:45.760 --> 0:40:48.160
<v Speaker 2>we could go out and find them, boulders and even

0:40:48.360 --> 0:40:51.160
<v Speaker 2>entire islands made of this type of rock, where like

0:40:51.200 --> 0:40:54.680
<v Speaker 2>the ground was ambergris, and these were just like the

0:40:54.760 --> 0:40:59.160
<v Speaker 2>chunks that broke off and floated away. The author of

0:40:59.400 --> 0:41:03.960
<v Speaker 2>a of a ninth century Arabic text mentions that ambergris

0:41:04.840 --> 0:41:07.360
<v Speaker 2>was a fungus that grew in the dark at the

0:41:07.360 --> 0:41:09.520
<v Speaker 2>bottom of the ocean and could be ripped up from

0:41:09.560 --> 0:41:12.640
<v Speaker 2>the bottom by ocean currents and then floated around, and

0:41:12.680 --> 0:41:16.320
<v Speaker 2>this idea was held by many subsequent thinkers. The tenth

0:41:16.320 --> 0:41:19.839
<v Speaker 2>to eleventh century Islamic physician and polymath Ibn Sina, also

0:41:19.880 --> 0:41:23.279
<v Speaker 2>known as Avicenna, sort of stuck to the idea that

0:41:23.320 --> 0:41:25.759
<v Speaker 2>it was fungus, but thought instead that it was like

0:41:25.840 --> 0:41:28.879
<v Speaker 2>a terrestrial fungus that grew on rocks and then fell

0:41:28.920 --> 0:41:32.600
<v Speaker 2>into the water from land based rocks and then floated around,

0:41:32.719 --> 0:41:36.920
<v Speaker 2>rather than originating on the seafloor. Some writers seem to

0:41:36.920 --> 0:41:40.200
<v Speaker 2>think it's a type of fruit. The seventeenth century natural

0:41:40.239 --> 0:41:43.719
<v Speaker 2>philosopher Robert Boyle published a text containing the idea that

0:41:43.760 --> 0:41:47.160
<v Speaker 2>it was gum exuded from the roots of a seaside tree.

0:41:47.600 --> 0:41:50.400
<v Speaker 2>And then another idea favored by many later authors was

0:41:50.440 --> 0:41:54.560
<v Speaker 2>that ambergrease was a form of bitumen exuded from vince

0:41:54.640 --> 0:41:58.200
<v Speaker 2>on the seafloor. And bitumen is this like dense, thick,

0:41:58.280 --> 0:42:02.719
<v Speaker 2>black mixture of hydrocarbons that is a natural product of petroleum,

0:42:02.760 --> 0:42:07.719
<v Speaker 2>So you can think basically tar. So my idea from

0:42:07.760 --> 0:42:11.200
<v Speaker 2>like looking at this wide range of options is like

0:42:11.360 --> 0:42:14.080
<v Speaker 2>it just gives you a sense of how baffling this

0:42:14.200 --> 0:42:17.640
<v Speaker 2>substance found than the seashorts was. It was a hot commodity,

0:42:18.680 --> 0:42:21.800
<v Speaker 2>but like its properties are so elusive that it could

0:42:21.840 --> 0:42:25.560
<v Speaker 2>be anything from bird dung to honeycomb to fungus to

0:42:25.680 --> 0:42:27.319
<v Speaker 2>a petroleum constituent.

0:42:27.719 --> 0:42:29.080
<v Speaker 1>It's got a lot of mystique.

0:42:29.120 --> 0:42:33.439
<v Speaker 3>It definitely, like even now it's pretty recent that there's

0:42:33.480 --> 0:42:37.480
<v Speaker 3>been more information about it, but it was certainly Yeah,

0:42:37.800 --> 0:42:40.480
<v Speaker 3>just the range of explanations of what it could be,

0:42:41.320 --> 0:42:44.319
<v Speaker 3>the tails behind it, the range of smells, like this

0:42:44.400 --> 0:42:49.320
<v Speaker 3>is something that people are like, I don't know, yeah,

0:42:49.440 --> 0:42:53.360
<v Speaker 3>And I will say that historically, like there were a

0:42:53.400 --> 0:42:58.040
<v Speaker 3>lot of tall tails told about other precious spices and substances,

0:42:58.239 --> 0:43:01.000
<v Speaker 3>like because people didn't want you to horn in on

0:43:01.200 --> 0:43:04.000
<v Speaker 3>their on their product, right, so you know, like like

0:43:04.000 --> 0:43:06.399
<v Speaker 3>like like Arab traders would be like, oh, yeah, that

0:43:06.480 --> 0:43:08.880
<v Speaker 3>comes from a dragon on this one island. Don't go

0:43:08.920 --> 0:43:12.520
<v Speaker 3>looking for it, man, like dragons, dude, And so some

0:43:12.600 --> 0:43:14.719
<v Speaker 3>of these stories might have a little bit of that

0:43:14.760 --> 0:43:15.759
<v Speaker 3>flavor to it as well.

0:43:15.920 --> 0:43:16.319
<v Speaker 1>I don't know.

0:43:16.680 --> 0:43:18.359
<v Speaker 2>That's a very good point, I mean, and it sort

0:43:18.360 --> 0:43:20.360
<v Speaker 2>of connects with the idea that even in the even

0:43:20.520 --> 0:43:23.160
<v Speaker 2>in the modern day, A lot of people who are

0:43:23.239 --> 0:43:25.439
<v Speaker 2>involved in the ambergris trade like don't want to talk

0:43:25.480 --> 0:43:27.960
<v Speaker 2>about it, you know, with with outsiders. They're not interested

0:43:27.960 --> 0:43:31.200
<v Speaker 2>in sharing details of what this stuff is and how

0:43:31.200 --> 0:43:36.960
<v Speaker 2>it works. So yeah, you can imagine that similar confusions

0:43:37.000 --> 0:43:40.880
<v Speaker 2>could have arisen in centuries past for similar reasons that, like,

0:43:41.000 --> 0:43:44.880
<v Speaker 2>you know, people did not particularly want to share the

0:43:44.920 --> 0:43:47.280
<v Speaker 2>details of how they made their money in this trade

0:43:47.640 --> 0:43:52.719
<v Speaker 2>and thus just deliberately confused outsiders with maybe false details

0:43:52.800 --> 0:43:53.520
<v Speaker 2>or other things.

0:43:54.120 --> 0:43:57.839
<v Speaker 3>Yeah, it's also interesting considering the legality too, which well,

0:43:58.040 --> 0:44:00.200
<v Speaker 3>I know we'll get into later. That's probably not what

0:44:00.200 --> 0:44:04.440
<v Speaker 3>what's at play here, but I just think that that's

0:44:04.680 --> 0:44:10.200
<v Speaker 3>a fascinating part of this is sort of like, yeah,

0:44:10.320 --> 0:44:11.759
<v Speaker 3>find this thing we don't know.

0:44:12.920 --> 0:44:14.959
<v Speaker 2>Oh yeah, yeah, you're saying that's another reason, like people

0:44:15.000 --> 0:44:17.840
<v Speaker 2>are hesitant to talk about it because yeah.

0:44:18.080 --> 0:44:21.719
<v Speaker 3>Yeah, like maybe let's just not discuss this, let's just

0:44:21.760 --> 0:44:22.759
<v Speaker 3>see it as it is.

0:44:24.719 --> 0:44:26.120
<v Speaker 1>Doesn't smell let's go.

0:44:26.320 --> 0:44:31.640
<v Speaker 2>Yeah, Okay. One last common confusion before we get to

0:44:31.680 --> 0:44:35.200
<v Speaker 2>the main modern theory is that lots of authors in

0:44:35.360 --> 0:44:38.480
<v Speaker 2>history thought that ambergris, which we now know is in

0:44:38.520 --> 0:44:42.600
<v Speaker 2>fact a biological product of the sperm whale. They thought

0:44:42.680 --> 0:44:47.040
<v Speaker 2>that it was actually the same thing as an in reality,

0:44:47.160 --> 0:44:52.040
<v Speaker 2>completely different, unrelated biological product of the sperm whale, the

0:44:52.120 --> 0:44:55.840
<v Speaker 2>waxy substance known as spermaceti, which is found in the

0:44:55.840 --> 0:44:59.279
<v Speaker 2>whale's head and was the primary product sought by whalers

0:44:59.360 --> 0:45:01.319
<v Speaker 2>like the crew of Peaquad. You know, that was the

0:45:01.320 --> 0:45:04.759
<v Speaker 2>whale oil that whalers were trying to extract, and that

0:45:04.880 --> 0:45:07.239
<v Speaker 2>tragically led to the you know, the great reduction in

0:45:07.280 --> 0:45:10.640
<v Speaker 2>the populations of sperm whales around the world. Even in

0:45:10.719 --> 0:45:15.319
<v Speaker 2>some cases where ambergrease was found inside sperm whales, it

0:45:15.480 --> 0:45:18.640
<v Speaker 2>was sometimes thought that it was not actually something made

0:45:18.760 --> 0:45:21.760
<v Speaker 2>by the whale's body, but something that the sperm whale

0:45:21.760 --> 0:45:25.560
<v Speaker 2>had come across in the ocean and devoured. So, as

0:45:25.560 --> 0:45:29.000
<v Speaker 2>I stated earlier, Clark here thinks that the best theory

0:45:29.000 --> 0:45:33.120
<v Speaker 2>of ambergrease is that it is a sperm whale coprolith

0:45:33.239 --> 0:45:38.800
<v Speaker 2>aka a mass of feces hardened into a rock like consistency.

0:45:39.920 --> 0:45:43.000
<v Speaker 2>Clark traces this idea back to an eighteenth century author

0:45:43.040 --> 0:45:47.120
<v Speaker 2>and named schved Diaver. I don't know if you say

0:45:47.160 --> 0:45:50.360
<v Speaker 2>those ws like vs. Either schwed Diover or Shiddaver.

0:45:50.840 --> 0:45:51.759
<v Speaker 1>Great name either way.

0:45:52.080 --> 0:45:55.359
<v Speaker 2>Oh yeah. There have been some competing modern theories, such

0:45:55.360 --> 0:45:58.360
<v Speaker 2>as the notion that it is primarily a concretion of

0:45:58.560 --> 0:46:01.759
<v Speaker 2>bile from the whaless digi estive system, or that it's

0:46:01.800 --> 0:46:05.720
<v Speaker 2>a secretion of whale like sexual glands, but Clark argues

0:46:05.760 --> 0:46:07.920
<v Speaker 2>that these don't really fit with the evidence. So here's

0:46:09.120 --> 0:46:12.320
<v Speaker 2>I'm going to work here from Kemp's synthesis of Clark's

0:46:12.320 --> 0:46:15.200
<v Speaker 2>favorite copperlith theory. And this does seem to be, from

0:46:15.239 --> 0:46:18.640
<v Speaker 2>what I can tell, the explanation that is currently the

0:46:18.680 --> 0:46:22.880
<v Speaker 2>most widely accepted by cytologists and other relevant experts. So,

0:46:23.400 --> 0:46:26.960
<v Speaker 2>the average sperm whale eats a lot of squid. You know,

0:46:27.120 --> 0:46:30.399
<v Speaker 2>sperm whale life is like it's diving down to meet

0:46:30.400 --> 0:46:32.759
<v Speaker 2>its metabolic needs. It has to eat like a ton

0:46:32.960 --> 0:46:38.200
<v Speaker 2>of squid every day. Oh yeah, that's a lot. And

0:46:38.280 --> 0:46:41.080
<v Speaker 2>so it hunts for squid by diving deep into the

0:46:41.680 --> 0:46:45.960
<v Speaker 2>dark the mesoplagic zone and hunting with the help of echolocation,

0:46:46.160 --> 0:46:49.000
<v Speaker 2>the acoustic clicks that it can emit with the help

0:46:49.040 --> 0:46:52.120
<v Speaker 2>of its giant box head. So the whale swim down

0:46:52.160 --> 0:46:54.200
<v Speaker 2>and they hunt, and they eat lots of squid. The

0:46:54.239 --> 0:46:58.040
<v Speaker 2>sperm whale's got four different stomachs, and it digests its

0:46:58.040 --> 0:47:01.719
<v Speaker 2>prey in different stages. Here you got the soft, liquefied

0:47:01.800 --> 0:47:04.919
<v Speaker 2>parts of the prey animals that they pass on through

0:47:04.960 --> 0:47:08.920
<v Speaker 2>the stomachs to the intestine, while the small number of

0:47:09.280 --> 0:47:13.760
<v Speaker 2>indigestible hard parts and squid. You're primarily talking about beaks there,

0:47:13.800 --> 0:47:17.000
<v Speaker 2>because squid have you know, their mouth is a beak

0:47:17.080 --> 0:47:20.160
<v Speaker 2>that is in many ways morphologically similar to a bird beak.

0:47:20.160 --> 0:47:23.160
<v Speaker 2>It's like a parrot's beak sort of. But they've also

0:47:23.200 --> 0:47:26.520
<v Speaker 2>got a hard part that's an internal organ that's a

0:47:26.600 --> 0:47:30.240
<v Speaker 2>quill like hard part called a pin. These things gather

0:47:30.400 --> 0:47:33.359
<v Speaker 2>in the sperm whale stomachs and then eventually, when there's

0:47:33.400 --> 0:47:36.160
<v Speaker 2>too many of them sperm whales like who, and it

0:47:36.280 --> 0:47:41.480
<v Speaker 2>vomits them up. Yep, Yeah, this is not ambergris. This

0:47:41.640 --> 0:47:45.879
<v Speaker 2>is just whale vomit. And it's mostly squid beaks. For

0:47:45.920 --> 0:47:50.880
<v Speaker 2>some reason, sometimes a massive beaks fails to be vomited

0:47:50.960 --> 0:47:54.200
<v Speaker 2>up and instead goes in the other direction. And here

0:47:54.640 --> 0:47:57.200
<v Speaker 2>Kemp quotes from Clark, and this section is very good,

0:47:57.239 --> 0:47:59.200
<v Speaker 2>so I must quote from Clark as well. So these

0:47:59.200 --> 0:48:02.680
<v Speaker 2>are Clark's word here. Quote now, once in the Antarctic.

0:48:02.840 --> 0:48:05.520
<v Speaker 2>In nineteen forty eight, on board a boat called the

0:48:05.560 --> 0:48:10.160
<v Speaker 2>Southern Harvester, I examined a sperm whale whose cylindrical last

0:48:10.239 --> 0:48:14.760
<v Speaker 2>stomach was entirely filled with a compacted mass of squid beaks,

0:48:15.160 --> 0:48:19.400
<v Speaker 2>squid pins, and nematode worms. The mass was one point

0:48:19.400 --> 0:48:22.520
<v Speaker 2>two meters in length and zero point four meters in diameter.

0:48:22.960 --> 0:48:26.080
<v Speaker 2>This last stomach is normally empty except for a few

0:48:26.120 --> 0:48:30.040
<v Speaker 2>small beaks, pins, and nematode cuticles. We have only to

0:48:30.120 --> 0:48:35.440
<v Speaker 2>imagine an imperfect valve, a leaky sphincter between this last

0:48:35.560 --> 0:48:39.520
<v Speaker 2>stomach and the intestine. When all conditions are set for

0:48:39.640 --> 0:48:43.680
<v Speaker 2>a train of events which should result in ambergrease. And

0:48:43.800 --> 0:48:46.160
<v Speaker 2>I think the metaphor of a tray in there is

0:48:46.200 --> 0:48:50.839
<v Speaker 2>perfect because it's like plowing down the intestinal tract. So

0:48:51.000 --> 0:48:53.760
<v Speaker 2>here what happens is like this tangled wad of beaks

0:48:54.360 --> 0:48:58.400
<v Speaker 2>passes into the intestine, which is not evolved to pass solids.

0:48:58.440 --> 0:49:00.600
<v Speaker 2>It's only for liquid matter is supposed to be going

0:49:00.600 --> 0:49:03.680
<v Speaker 2>into the sperm whales intestine. The hard beaks irritate the

0:49:03.719 --> 0:49:07.880
<v Speaker 2>intestinal lining as they pass. Eventually this massive beaks and

0:49:08.040 --> 0:49:13.200
<v Speaker 2>compacted fecal matter, it becomes stuck and it obstructs the rectum,

0:49:13.360 --> 0:49:16.799
<v Speaker 2>and fecal matter builds up behind the mass. And then,

0:49:16.840 --> 0:49:20.400
<v Speaker 2>to quote from Campire quote, the whales gastro intestinal system

0:49:20.440 --> 0:49:24.680
<v Speaker 2>responds by increasing water absorption from the lower intestines, and

0:49:24.760 --> 0:49:28.680
<v Speaker 2>gradually the feces saturating. The compacted mass of squid beaks

0:49:28.960 --> 0:49:34.080
<v Speaker 2>become like cement, binding the slurry together permanently. It becomes

0:49:34.120 --> 0:49:38.960
<v Speaker 2>a concretion, a smooth and striated boulder, so it's like

0:49:39.080 --> 0:49:43.439
<v Speaker 2>forming a cement like solid, hardened rock like mass here

0:49:44.239 --> 0:49:46.600
<v Speaker 2>and at various points the feces will sort of be

0:49:46.640 --> 0:49:50.080
<v Speaker 2>able to pass by. But over time the massive beaks

0:49:50.080 --> 0:49:52.920
<v Speaker 2>and fecal matter becomes harder and harder and denser and

0:49:52.960 --> 0:49:55.600
<v Speaker 2>more solid, and new layers are added to it, like

0:49:55.640 --> 0:49:59.640
<v Speaker 2>the rings of a tree trunk, and eventually, somehow the

0:49:59.680 --> 0:50:03.800
<v Speaker 2>mass leaves the whale, either because the whale is actually

0:50:03.840 --> 0:50:06.760
<v Speaker 2>able to pass it, it's unclear how often this happens,

0:50:06.800 --> 0:50:10.080
<v Speaker 2>if ever, or because the whale dies and its body

0:50:10.160 --> 0:50:14.160
<v Speaker 2>is subject to scavenging and decomposition, and eventually the chunk

0:50:14.200 --> 0:50:16.920
<v Speaker 2>of fresh ambergrease is separated from the rest of the

0:50:16.960 --> 0:50:20.040
<v Speaker 2>remains floats away through the water, and then it is

0:50:20.120 --> 0:50:23.279
<v Speaker 2>acted upon and transformed by the elements for who knows

0:50:23.280 --> 0:50:26.480
<v Speaker 2>how long, maybe decades before it either washes up on

0:50:26.520 --> 0:50:31.280
<v Speaker 2>a beach and is found or decomposes completely in the ocean.

0:50:31.800 --> 0:50:35.160
<v Speaker 2>And the process here is apparently quite rare. Clark estimates

0:50:35.200 --> 0:50:37.439
<v Speaker 2>that it only happens in roughly one out of every

0:50:37.440 --> 0:50:41.480
<v Speaker 2>one hundred sperm whales, and of course, sperm whale populations

0:50:42.080 --> 0:50:45.840
<v Speaker 2>worldwide were greatly reduced by commercial whaling from roughly like

0:50:45.880 --> 0:50:49.839
<v Speaker 2>eighteen hundred till the nineteen eighties or so, and populations

0:50:49.840 --> 0:50:53.040
<v Speaker 2>are probably recovering now but still reduced from where they were.

0:50:53.160 --> 0:50:58.120
<v Speaker 2>So ambergrease has probably always been a pretty rare nature fact,

0:50:58.480 --> 0:51:01.440
<v Speaker 2>and it's probably even much rarer now than it was

0:51:01.600 --> 0:51:02.600
<v Speaker 2>hundreds of years ago.

0:51:03.480 --> 0:51:09.120
<v Speaker 1>Wow, that's amazing. And I think there's some speculation that

0:51:10.480 --> 0:51:13.800
<v Speaker 1>the ambergrease is actually what winds up killing the whale

0:51:14.040 --> 0:51:16.399
<v Speaker 1>in yeah, a lot of these instances, because it has

0:51:16.440 --> 0:51:20.040
<v Speaker 1>this intestinal blockage that eventually right, yeah.

0:51:19.640 --> 0:51:22.480
<v Speaker 2>Yeah, yeah, that is speculated to be the case, that

0:51:22.600 --> 0:51:25.239
<v Speaker 2>it builds up until finally nothing gets around it and

0:51:25.280 --> 0:51:28.359
<v Speaker 2>the whale dies from it. And that would go again

0:51:28.440 --> 0:51:30.840
<v Speaker 2>to like the observer and no, this is just a

0:51:30.840 --> 0:51:34.040
<v Speaker 2>fictional novel, so, and it's from the nineteenth century, so

0:51:34.160 --> 0:51:36.200
<v Speaker 2>very likely to be wrong. But it kind of fits

0:51:36.239 --> 0:51:38.759
<v Speaker 2>with like Melville's observation that it was like a sick,

0:51:38.920 --> 0:51:42.680
<v Speaker 2>emaciated whale in which it was found.

0:51:43.200 --> 0:51:45.440
<v Speaker 1>Yeah, I'm really impressed by I feel like that is

0:51:45.480 --> 0:51:49.800
<v Speaker 1>like score one one out of like thousands for Melville

0:51:49.840 --> 0:51:51.600
<v Speaker 1>being scientifically correct about anything.

0:51:52.840 --> 0:51:54.799
<v Speaker 2>Yeah, a lot of stuff is wrong in Moby Dick,

0:51:54.840 --> 0:51:56.799
<v Speaker 2>but it's always wrong in an interesting way.

0:52:00.600 --> 0:52:02.840
<v Speaker 1>You're making me want to revisit mobi deck for the

0:52:02.920 --> 0:52:04.600
<v Speaker 1>first time in my entire life.

0:52:05.960 --> 0:52:08.560
<v Speaker 2>Oh well, you know, do as you will. But yeah,

0:52:08.600 --> 0:52:10.920
<v Speaker 2>I agree, there's a lot of interest to be found

0:52:10.920 --> 0:52:16.160
<v Speaker 2>in it. And it's not just the chowder. But speaking

0:52:16.200 --> 0:52:18.319
<v Speaker 2>of chowder, hey, I want y'all to tell me about

0:52:18.360 --> 0:52:21.240
<v Speaker 2>ambergres as food because one of the most shocking things

0:52:21.800 --> 0:52:25.240
<v Speaker 2>to me after learning about the substance is not only

0:52:25.360 --> 0:52:27.560
<v Speaker 2>was it used in these small quantities as like a

0:52:27.640 --> 0:52:30.319
<v Speaker 2>fixative and perfumes, not only was it used as many

0:52:30.400 --> 0:52:34.720
<v Speaker 2>natural materials are as a as a medicine of various sorts,

0:52:34.840 --> 0:52:38.360
<v Speaker 2>or as like a potency enhancer for people, it was

0:52:38.400 --> 0:52:40.760
<v Speaker 2>also just used as a culinary item.

0:52:41.239 --> 0:52:47.359
<v Speaker 1>Yep, yepper's squidbeaks and intestinal leakage. Yeah, that's, as it

0:52:47.360 --> 0:52:50.200
<v Speaker 1>turns out, has a lot of culinary uses throughout history.

0:52:51.239 --> 0:52:54.120
<v Speaker 1>So I would like to start by actually quoting from

0:52:54.200 --> 0:52:58.040
<v Speaker 1>Kemp because he wrote in his book about using ambergris

0:52:58.040 --> 0:53:03.200
<v Speaker 1>as a seasoning and okay, so he reports it crumbles

0:53:03.440 --> 0:53:06.080
<v Speaker 1>like truffle. I fold it carefully into the eggs with

0:53:06.120 --> 0:53:09.200
<v Speaker 1>a fork, rising and mingling with curls of steam from

0:53:09.239 --> 0:53:12.120
<v Speaker 1>the eggs, the familiar odor of ambergris begins to fill

0:53:12.160 --> 0:53:15.160
<v Speaker 1>and clog my throat, a thick and unmistakable smell that

0:53:15.200 --> 0:53:18.160
<v Speaker 1>I can taste. It inhabits the back of my throat

0:53:18.200 --> 0:53:22.200
<v Speaker 1>and fills my sinuses. It is aromatic, both woody and floral.

0:53:22.560 --> 0:53:24.920
<v Speaker 1>The smell reminds me of leaf litter on a forest

0:53:24.960 --> 0:53:28.080
<v Speaker 1>floor and of the delicate really undersides of mushrooms that

0:53:28.120 --> 0:53:29.960
<v Speaker 1>grow in damp and shaded places.

0:53:31.960 --> 0:53:37.400
<v Speaker 2>I want to cry, tears streaming down my face with

0:53:37.520 --> 0:53:43.120
<v Speaker 2>the beauty of eating this whale poop, like I'd like

0:53:43.200 --> 0:53:46.719
<v Speaker 2>the how, even knowing what, knowing what we know, and

0:53:46.800 --> 0:53:49.600
<v Speaker 2>knowing that he knows what we know, because he also

0:53:49.640 --> 0:53:52.000
<v Speaker 2>writes about it in his book of like where this

0:53:52.080 --> 0:53:55.080
<v Speaker 2>comes from the description of it, like filling his throat

0:53:55.120 --> 0:53:57.200
<v Speaker 2>like that in the same way that it folds up

0:53:57.239 --> 0:54:00.200
<v Speaker 2>to clog the intestine rectum of the whale.

0:54:02.200 --> 0:54:08.520
<v Speaker 1>It's a very specific kind of poetry. Yeah. Yeah. A

0:54:08.560 --> 0:54:11.120
<v Speaker 1>writer for Gourmet magazine reported in two thousand and eight

0:54:11.120 --> 0:54:13.919
<v Speaker 1>that eggs cooked with ambergris are are good. Uh, don't

0:54:13.920 --> 0:54:15.560
<v Speaker 1>go well with bacon, but we're good with toast.

0:54:15.719 --> 0:54:18.440
<v Speaker 2>Yeah, don't go well with bacon.

0:54:18.960 --> 0:54:22.000
<v Speaker 1>Yeah, Okay, interesting.

0:54:21.600 --> 0:54:24.760
<v Speaker 2>Wonder why, Like, I is it sort of too meaty

0:54:24.800 --> 0:54:25.359
<v Speaker 2>on its own?

0:54:25.440 --> 0:54:28.800
<v Speaker 1>Maybe they were puzzled as well. They were kind of like, yeah,

0:54:28.960 --> 0:54:31.160
<v Speaker 1>it didn't It didn't go well with the bacon, but

0:54:31.200 --> 0:54:33.520
<v Speaker 1>the toast was fine. I feel like when.

0:54:33.360 --> 0:54:37.480
<v Speaker 3>You eat bacon, though, you're kind of there for the bacon,

0:54:38.640 --> 0:54:43.279
<v Speaker 3>you know what I mean, Like the bacon is a

0:54:43.320 --> 0:54:47.080
<v Speaker 3>big part of what why you got whatever you're eating. Yea,

0:54:47.160 --> 0:54:49.680
<v Speaker 3>So maybe it's just like it was a distraction from

0:54:50.680 --> 0:54:51.240
<v Speaker 3>the bacon.

0:54:51.360 --> 0:54:51.799
<v Speaker 1>I don't know.

0:54:53.400 --> 0:54:56.359
<v Speaker 2>Bacon is kind of a perfume of its own, and

0:54:56.440 --> 0:54:59.920
<v Speaker 2>so maybe bacon, because it has those like smoky complex

0:55:00.239 --> 0:55:04.400
<v Speaker 2>sweet aromas, doesn't play well with other very strong aromas.

0:55:04.480 --> 0:55:07.200
<v Speaker 1>Do you think that in the case yeah, I think so.

0:55:07.360 --> 0:55:10.400
<v Speaker 3>Yeah, because, yeah, like the smell of bacon is so distinct.

0:55:12.200 --> 0:55:16.520
<v Speaker 3>I can see it again, never having smell ambergris, I

0:55:16.560 --> 0:55:20.000
<v Speaker 3>can imagine that it kind of it messes up with

0:55:20.080 --> 0:55:21.240
<v Speaker 3>the smell of the ambergris.

0:55:21.400 --> 0:55:23.640
<v Speaker 1>It messes up the smell of bacon. So it kind

0:55:23.640 --> 0:55:26.680
<v Speaker 1>of clashes. You've got too many different kinds of mammal

0:55:26.719 --> 0:55:39.839
<v Speaker 1>smell coming at you. Yeah yeah.

0:55:39.920 --> 0:55:43.920
<v Speaker 2>So so y'all mentioned that one of the things that

0:55:44.000 --> 0:55:46.880
<v Speaker 2>might be affecting people's willingness to talk about ambergris or

0:55:46.880 --> 0:55:51.560
<v Speaker 2>ambergris is is the fact of its legality, So, like,

0:55:51.800 --> 0:55:53.919
<v Speaker 2>what's going on with that, right?

0:55:54.040 --> 0:55:59.240
<v Speaker 1>So, Okay, in international law, I think it's technically it's

0:55:59.280 --> 0:56:01.319
<v Speaker 1>like it's like legal to the point that it's up

0:56:01.360 --> 0:56:05.200
<v Speaker 1>to individual countries to regulate for or against it, as

0:56:05.239 --> 0:56:09.839
<v Speaker 1>with any other protected animal product, any product that comes

0:56:09.880 --> 0:56:13.319
<v Speaker 1>from a protected animal species. Okay. So yes, it is

0:56:13.320 --> 0:56:15.279
<v Speaker 1>illegal in the United States as a clause in the

0:56:15.360 --> 0:56:19.040
<v Speaker 1>Marine Mammal Protection Act of nineteen seventy two, but it's

0:56:19.080 --> 0:56:23.720
<v Speaker 1>not really prosecuted. Apparently, there have only been like nine

0:56:24.280 --> 0:56:28.680
<v Speaker 1>reports of people, like like nine reported instances of people

0:56:28.719 --> 0:56:30.759
<v Speaker 1>collecting ambergers in the US in the past ten years

0:56:30.840 --> 0:56:32.840
<v Speaker 1>or so, and none of them come to actual prosecution.

0:56:34.520 --> 0:56:38.760
<v Speaker 1>But yeah, laws vary by country. There have been recent

0:56:38.840 --> 0:56:43.160
<v Speaker 1>arrests for its possession in India, but that its technical

0:56:43.200 --> 0:56:46.360
<v Speaker 1>illegality does not prevent it from showing up on American menus,

0:56:46.760 --> 0:56:49.279
<v Speaker 1>for example, in like posh bars, as an ingredient in

0:56:49.320 --> 0:56:52.799
<v Speaker 1>hot chocolate or snazzy cocktails. This one bartender working with

0:56:52.800 --> 0:56:55.960
<v Speaker 1>it in Chicago back in twenty sixteen told Food fifty

0:56:55.960 --> 0:56:59.360
<v Speaker 1>two it smells like a tide pool in your grandmother's

0:56:59.360 --> 0:57:09.320
<v Speaker 1>basement in a good way. Apparently, yeah. There the cocktail

0:57:09.400 --> 0:57:11.040
<v Speaker 1>they were using it in was like it was like

0:57:11.040 --> 0:57:13.680
<v Speaker 1>a three rum blend with some pineapple kind of drink

0:57:14.200 --> 0:57:17.120
<v Speaker 1>and and and apparently yeah, the ambergris added a hint

0:57:17.160 --> 0:57:17.760
<v Speaker 1>of the ocean.

0:57:18.120 --> 0:57:20.760
<v Speaker 2>Okay, tidepool in your grandmother's basement. I can see that

0:57:20.800 --> 0:57:24.200
<v Speaker 2>how that connects to like the decay or the decomposition

0:57:24.280 --> 0:57:26.680
<v Speaker 2>molecules we talked about earlier, because it's like one in

0:57:26.720 --> 0:57:28.880
<v Speaker 2>one sense smells like the ocean. It's kind of briny,

0:57:29.240 --> 0:57:31.960
<v Speaker 2>but in the other sense of your grandmother's basement. I

0:57:31.960 --> 0:57:35.040
<v Speaker 2>think one of the compounds was said to smell like

0:57:35.200 --> 0:57:39.000
<v Speaker 2>mold or like feces, and so maybe the mold is

0:57:39.040 --> 0:57:39.880
<v Speaker 2>the basement part.

0:57:40.200 --> 0:57:43.520
<v Speaker 1>Yeah, but then that floral wood note might be the

0:57:44.000 --> 0:57:45.760
<v Speaker 1>grandma Yeah.

0:57:45.360 --> 0:57:50.760
<v Speaker 2>Okay, yeah, yeah, not the grandma's house, right.

0:57:50.920 --> 0:57:59.520
<v Speaker 1>Right, yes, definitely, yes, yes, but okay, all right, how

0:57:59.560 --> 0:58:05.440
<v Speaker 1>did we at here? So older records are scant, But

0:58:06.640 --> 0:58:10.040
<v Speaker 1>let's start with this Egyptian cookbook from thirteen hundreds that

0:58:10.240 --> 0:58:14.880
<v Speaker 1>has a whole bunch of different medicinal like perfume, incense

0:58:15.120 --> 0:58:20.160
<v Speaker 1>kind of recipes that list ambergris, but also does include

0:58:20.160 --> 0:58:23.720
<v Speaker 1>a recipe for a dried apricot compote made with floral

0:58:23.840 --> 0:58:27.520
<v Speaker 1>essences pomegranate, juice, and mint, and that you then put

0:58:27.520 --> 0:58:33.240
<v Speaker 1>in a vessel quote infused with smoke of ambergris. And

0:58:33.360 --> 0:58:36.560
<v Speaker 1>because ambergris was often used as an incense, I'm thinking

0:58:36.600 --> 0:58:39.360
<v Speaker 1>that fumigation might have been a popular way to flavored

0:58:39.400 --> 0:58:43.200
<v Speaker 1>dishes with the stuff. Yeah, by smoking it kind of

0:58:43.240 --> 0:58:45.120
<v Speaker 1>like smoking meat in it or something like that.

0:58:45.240 --> 0:58:48.760
<v Speaker 2>Yeah, oh okay, that's interesting. So I guess when I

0:58:48.760 --> 0:58:51.440
<v Speaker 2>imagined it being used in food, I would have primarily

0:58:51.480 --> 0:58:54.040
<v Speaker 2>thought just like directly adding it to the food. But

0:58:54.120 --> 0:58:56.760
<v Speaker 2>you're saying, like, like the thing where you'd add the

0:58:56.800 --> 0:58:59.320
<v Speaker 2>smoke of it in an enclosed container to like sort

0:58:59.320 --> 0:59:02.960
<v Speaker 2>of I don't know, to perfume the food with the

0:59:03.000 --> 0:59:05.400
<v Speaker 2>aroma of it, but you're not actually like chewing on

0:59:05.480 --> 0:59:07.600
<v Speaker 2>pieces of it in this case, in.

0:59:07.520 --> 0:59:11.520
<v Speaker 1>That particular well, in that particular case, no, but certainly

0:59:11.560 --> 0:59:13.640
<v Speaker 1>just chunks of it were being used. Okay. Another cook

0:59:13.720 --> 0:59:17.920
<v Speaker 1>book right around fifteen hundred from India that had a

0:59:17.960 --> 0:59:21.200
<v Speaker 1>lot of Persian influence. It was written for the Sultan

0:59:21.240 --> 0:59:24.400
<v Speaker 1>who is famous for his eccentric devotion to pleasure. Okay,

0:59:24.400 --> 0:59:28.240
<v Speaker 1>this cookbook included a recipe for making these skiers of

0:59:28.280 --> 0:59:31.280
<v Speaker 1>stewed meat that you would then rub down with saffron,

0:59:31.560 --> 0:59:35.880
<v Speaker 1>white ambergris and rose water, and then cook again with rice, ginger, salt,

0:59:35.880 --> 0:59:38.760
<v Speaker 1>and onions and serve with a good gravy whatever that means.

0:59:39.840 --> 0:59:41.040
<v Speaker 1>And that sounds delicious.

0:59:41.640 --> 0:59:44.320
<v Speaker 2>Yeah, I want to eat this.

0:59:44.840 --> 0:59:50.200
<v Speaker 1>Yeah, very expensive, like saffron was and still is one

0:59:50.240 --> 0:59:52.840
<v Speaker 1>of the most expensive things on the planet that people

0:59:53.200 --> 0:59:56.800
<v Speaker 1>insist upon eating, and rose water would have been pricey

0:59:56.840 --> 0:59:59.520
<v Speaker 1>at the time too, So this is truly a feast

0:59:59.520 --> 1:00:03.240
<v Speaker 1>of pleasure. And that's just one example. There are dozens

1:00:03.280 --> 1:00:05.800
<v Speaker 1>of recipes in the books Sweet and Savory Plus for

1:00:05.840 --> 1:00:07.520
<v Speaker 1>perfumes that include ambergris.

1:00:09.080 --> 1:00:14.680
<v Speaker 3>Yes, and there were decadent persons shurbets sarbets once called

1:00:15.000 --> 1:00:17.840
<v Speaker 3>they once called for ambergris as an ingredient alongside water

1:00:17.960 --> 1:00:21.240
<v Speaker 3>and lemon And that's been a theme coming up in

1:00:21.280 --> 1:00:24.240
<v Speaker 3>like ice cream or some kind of similar dessert.

1:00:25.120 --> 1:00:29.439
<v Speaker 1>Yeah, ambergris. Yeah. It might have spread to Europe through

1:00:29.600 --> 1:00:33.000
<v Speaker 1>these kind of Arab Indian cultural exchange roots along the

1:00:33.040 --> 1:00:37.320
<v Speaker 1>spice routes, and so by the fifteen hundreds, Ish cooks

1:00:37.320 --> 1:00:40.120
<v Speaker 1>in the Italian courts were flavoring stuff like piscatti and

1:00:40.160 --> 1:00:42.800
<v Speaker 1>other desserts with it, often paired with musk, like musk

1:00:42.880 --> 1:00:48.080
<v Speaker 1>and ambergris in these baked goods and other sugary things.

1:00:48.720 --> 1:00:51.240
<v Speaker 1>By the sixteen hundreds, France had picked this combination up

1:00:51.320 --> 1:00:54.000
<v Speaker 1>musk and ambergris, and a famed chef and cookbook author

1:00:54.080 --> 1:00:56.560
<v Speaker 1>of Francois Pierre de lave Rene had a bunch of

1:00:56.560 --> 1:01:00.120
<v Speaker 1>recipes calling for ambergris in this book of sweets that

1:01:00.160 --> 1:01:04.960
<v Speaker 1>he published in Candied Fruits in Marzapan, in creams, in lemonade,

1:01:05.000 --> 1:01:06.480
<v Speaker 1>and in wine.

1:01:06.400 --> 1:01:10.600
<v Speaker 3>Right, and beginning around sixteen sixty, English cooks started publishing

1:01:10.600 --> 1:01:15.200
<v Speaker 3>recipes utilizing ambergris The English especially enjoyed cooking with it

1:01:15.240 --> 1:01:18.200
<v Speaker 3>because it was rare and therefore luxurious. This is one

1:01:18.240 --> 1:01:20.360
<v Speaker 3>of my favorite things, and we do topics like this.

1:01:20.920 --> 1:01:22.640
<v Speaker 3>There's a part of me that wonders if there's like

1:01:22.680 --> 1:01:27.760
<v Speaker 3>a willful surely it didn't come from a whales rectum, or.

1:01:27.800 --> 1:01:30.400
<v Speaker 1>If it even matters. It's rare.

1:01:30.520 --> 1:01:33.760
<v Speaker 3>Therefore we want it in our recipes to show that

1:01:33.840 --> 1:01:37.440
<v Speaker 3>we can afford it. And a lot of these recipes

1:01:37.480 --> 1:01:42.240
<v Speaker 3>were for desserts or something otherwise very fancy. Baked puddings

1:01:42.280 --> 1:01:44.320
<v Speaker 3>made with bread or ground almonds were some of the

1:01:44.360 --> 1:01:47.080
<v Speaker 3>most popular ways to use ambergris as a food ingredient,

1:01:48.000 --> 1:01:52.400
<v Speaker 3>mostly sweet in the sweet variety, and ambergris also started

1:01:52.440 --> 1:01:57.320
<v Speaker 3>showing up in medicinal drinks, alcoholic drinks like posset and punch, candies,

1:01:57.400 --> 1:01:58.440
<v Speaker 3>and gelatines.

1:01:58.920 --> 1:02:02.120
<v Speaker 1>It was often again paired with musk or things like

1:02:02.320 --> 1:02:05.480
<v Speaker 1>rose or orange flower water and with some warm spices,

1:02:05.640 --> 1:02:09.080
<v Speaker 1>so especially considering how expensive sugar still was at this time,

1:02:09.240 --> 1:02:12.040
<v Speaker 1>these were all like really show off kind of kind

1:02:12.080 --> 1:02:15.360
<v Speaker 1>of recipes. It also showed up in possibly the first

1:02:15.400 --> 1:02:19.000
<v Speaker 1>English recipe for ice cream, dating from around sixteen sixty five,

1:02:19.520 --> 1:02:23.840
<v Speaker 1>which listed as suggested flavorings either mace or orange flower

1:02:23.840 --> 1:02:25.400
<v Speaker 1>water or ambergreen.

1:02:25.760 --> 1:02:28.200
<v Speaker 2>Oh yeah, that's something I had seen this association with

1:02:28.240 --> 1:02:32.000
<v Speaker 2>this early ice cream recipe. I have a question if

1:02:32.600 --> 1:02:37.440
<v Speaker 2>ambergris if ambergrease works as a as a fixative, Like

1:02:37.480 --> 1:02:41.320
<v Speaker 2>it's really good at making smells stick to surfaces and

1:02:41.480 --> 1:02:45.240
<v Speaker 2>linger there, even smells of things that are mixed with it,

1:02:45.360 --> 1:02:48.120
<v Speaker 2>not necessarily just its own smell. I wonder how that

1:02:48.160 --> 1:02:51.600
<v Speaker 2>would affect its use in food, Like do you do

1:02:51.640 --> 1:02:54.000
<v Speaker 2>you want? I don't know. Is there some sense in

1:02:54.040 --> 1:02:59.280
<v Speaker 2>which food pleasure could be enhanced by aromas being kind

1:02:59.320 --> 1:03:02.560
<v Speaker 2>of like sticky year to surfaces even maybe including I

1:03:02.600 --> 1:03:04.960
<v Speaker 2>don't know, the plate, the utensils, the inside of the

1:03:05.000 --> 1:03:07.919
<v Speaker 2>mouth and things like that. Or is that an undesirable

1:03:07.920 --> 1:03:10.280
<v Speaker 2>thing in food? I haven't haven't fully figured that out,

1:03:10.280 --> 1:03:12.880
<v Speaker 2>but it seems like this fixative quality could affect its

1:03:12.880 --> 1:03:14.160
<v Speaker 2>appeal as food as well.

1:03:15.160 --> 1:03:19.120
<v Speaker 1>Yeah, I wonder if it would maybe help stick around

1:03:19.160 --> 1:03:21.880
<v Speaker 1>in a food some of the some of the scents

1:03:21.920 --> 1:03:24.960
<v Speaker 1>and flavors that would otherwise kind of gas off and

1:03:25.040 --> 1:03:28.120
<v Speaker 1>get lost to time, Like if you bake it into bread,

1:03:28.400 --> 1:03:30.800
<v Speaker 1>that fresh bread smell might stick with the bread.

1:03:31.080 --> 1:03:33.040
<v Speaker 2>I don't know, seems possible.

1:03:33.640 --> 1:03:37.320
<v Speaker 3>Yeah, I feel like that they would be a much

1:03:37.480 --> 1:03:40.480
<v Speaker 3>like the less the better, and a lot of spices

1:03:40.480 --> 1:03:42.440
<v Speaker 3>at the time were that way, Like you want that

1:03:42.520 --> 1:03:45.520
<v Speaker 3>kind of fragrance, but if you use too much then

1:03:45.560 --> 1:03:50.560
<v Speaker 3>it gets overpowering. So I can see, I can see

1:03:51.120 --> 1:03:54.840
<v Speaker 3>that ambergris would be valuable in that case of like

1:03:54.880 --> 1:03:58.880
<v Speaker 3>I want the smell, but it sticks, so it kind.

1:03:58.720 --> 1:04:01.400
<v Speaker 1>Of less of whatever you're trying to.

1:04:02.040 --> 1:04:06.200
<v Speaker 3>Yeah, show up, which apparently could have led to a death.

1:04:07.560 --> 1:04:13.520
<v Speaker 3>Oh intrigue, I have to bring the intrigue. Allegedly, King

1:04:13.600 --> 1:04:17.440
<v Speaker 3>Charles the Second of England died by poisoning via his

1:04:17.560 --> 1:04:21.240
<v Speaker 3>favorite breakfast, which was eggs and ambergris in sixteen eighty five,

1:04:22.640 --> 1:04:26.000
<v Speaker 3>and some speculate that the ambergris may have hidden the

1:04:26.080 --> 1:04:31.560
<v Speaker 3>taste of the poison. So also, a poisoning agent potentially

1:04:31.920 --> 1:04:33.520
<v Speaker 3>will to kill someone.

1:04:34.760 --> 1:04:37.600
<v Speaker 2>Because it like it's so because the aroma is so strong,

1:04:37.640 --> 1:04:39.680
<v Speaker 2>it would like mask other things.

1:04:39.960 --> 1:04:40.240
<v Speaker 1>Yeah.

1:04:40.640 --> 1:04:43.959
<v Speaker 3>Yeah, and you're just like soaking up that ambergris smell,

1:04:44.000 --> 1:04:47.880
<v Speaker 3>You're not thinking about any poisons and then that's the end.

1:04:49.520 --> 1:04:53.600
<v Speaker 2>Wait, but his favorite breakfast was eggs and ambergres. So again,

1:04:53.680 --> 1:04:56.320
<v Speaker 2>I'm wondering, is this just like big just chunks of

1:04:56.360 --> 1:04:58.000
<v Speaker 2>it cut up in the eggs.

1:04:57.760 --> 1:05:00.480
<v Speaker 1>Or it's like it's like a shaving maybe maybe like

1:05:00.520 --> 1:05:02.400
<v Speaker 1>shaving a little bit of it into the eggs the

1:05:02.400 --> 1:05:05.600
<v Speaker 1>way that Camp was kind of talking about in the passage. Yeah,

1:05:05.680 --> 1:05:07.880
<v Speaker 1>I don't know if he was inspired by Charles the

1:05:08.000 --> 1:05:14.400
<v Speaker 1>Second Urn. Not here we are, okay, all right, moving

1:05:14.560 --> 1:05:20.360
<v Speaker 1>from intrigue to Milton. We have to talk about paradise regained.

1:05:21.480 --> 1:05:25.400
<v Speaker 1>So so this was first published in sixteen seventy one,

1:05:25.600 --> 1:05:30.360
<v Speaker 1>and in it Milton describes a feast worthy of royalty

1:05:31.400 --> 1:05:35.280
<v Speaker 1>that the passage begins, a table richly spread in regal mode,

1:05:35.400 --> 1:05:38.680
<v Speaker 1>with dishes piled and meats of noblest sort and savor,

1:05:39.120 --> 1:05:42.320
<v Speaker 1>beasts of chase or foul of game, and pastry built

1:05:42.520 --> 1:05:45.880
<v Speaker 1>or from the spit or boiled gris amber steamed. Ah.

1:05:45.920 --> 1:05:48.560
<v Speaker 2>Okay, so grease amber. There would just be another name

1:05:48.600 --> 1:05:51.080
<v Speaker 2>for amber, grease, a sort of yeah.

1:05:51.400 --> 1:05:51.600
<v Speaker 3>Yeah.

1:05:51.640 --> 1:05:54.640
<v Speaker 1>People think that he probably just just transposed it because

1:05:54.760 --> 1:05:59.520
<v Speaker 1>of for the for the meter, but yeah, partially because

1:05:59.600 --> 1:06:03.120
<v Speaker 1>it is transposed like that. Future annotated editions of the

1:06:03.160 --> 1:06:06.040
<v Speaker 1>work really like to remark on this. Also because people

1:06:06.080 --> 1:06:10.960
<v Speaker 1>are just fascinated by ambergris. One note from seventeen fifty

1:06:11.000 --> 1:06:15.959
<v Speaker 1>three has this really long passage about recent and contemporary

1:06:15.960 --> 1:06:20.960
<v Speaker 1>culinary use of ambergris uh the annatyite. The annotators cite

1:06:21.000 --> 1:06:24.040
<v Speaker 1>it to a curious lady, which I think is rad

1:06:25.880 --> 1:06:29.560
<v Speaker 1>If if anyone ever forgets my name, feel free to

1:06:29.600 --> 1:06:31.160
<v Speaker 1>just be like, oh, some curious lady.

1:06:31.240 --> 1:06:34.480
<v Speaker 2>Yeah, do you file that under l or c or

1:06:35.280 --> 1:06:37.320
<v Speaker 2>lady kama a curious.

1:06:40.160 --> 1:06:45.560
<v Speaker 1>That's that's that's a style guide question that h. But okay,

1:06:45.600 --> 1:06:49.080
<v Speaker 1>So this curious lady uh says that it was previously

1:06:49.720 --> 1:06:53.479
<v Speaker 1>the oh I can't French that the halgu of Queen

1:06:53.480 --> 1:06:58.680
<v Speaker 1>Elizabeth's court, the how gut the posh, the posh in

1:06:58.800 --> 1:07:04.040
<v Speaker 1>popular culinary thing that that word yeah, like a main

1:07:04.200 --> 1:07:06.840
<v Speaker 1>ingredient in every course of a banquet, but especially on

1:07:06.880 --> 1:07:10.080
<v Speaker 1>all manner of meats, and furthermore used to excess by

1:07:10.080 --> 1:07:13.200
<v Speaker 1>the notorious Cardinal Wolsey of King Henry the eighths Court.

1:07:14.160 --> 1:07:16.320
<v Speaker 1>He was the one who like couldn't get his marriage

1:07:16.320 --> 1:07:21.200
<v Speaker 1>and old so he was yeah anyway, And this curious

1:07:21.240 --> 1:07:23.600
<v Speaker 1>lady furthermore reported that she had had it herself as

1:07:23.640 --> 1:07:27.479
<v Speaker 1>a seasoning on a baked pudding, and of all of

1:07:27.720 --> 1:07:30.680
<v Speaker 1>what she just said, I believe that part for sure.

1:07:32.960 --> 1:07:35.960
<v Speaker 2>That's a baked pudding. Putting in this context, did that

1:07:36.040 --> 1:07:38.960
<v Speaker 2>mean like a like a dessert just generally some kind

1:07:38.960 --> 1:07:40.000
<v Speaker 2>of dessert.

1:07:39.840 --> 1:07:42.400
<v Speaker 1>Share probably with probably the kind of thing that that

1:07:42.440 --> 1:07:45.040
<v Speaker 1>Annie was talking about, something with like like eggs and

1:07:45.080 --> 1:07:48.160
<v Speaker 1>cream and maybe bread or ground almonds as a kind

1:07:48.200 --> 1:07:52.040
<v Speaker 1>of thickening base, and then and then baked until it's

1:07:52.080 --> 1:07:55.000
<v Speaker 1>basically like a custard. Yeah. A lot of these, a

1:07:55.040 --> 1:07:59.000
<v Speaker 1>lot of these recipes from these times, especially when when

1:07:59.000 --> 1:08:01.200
<v Speaker 1>I got to England, were for like cream based or

1:08:01.240 --> 1:08:02.080
<v Speaker 1>egg based things.

1:08:03.240 --> 1:08:06.120
<v Speaker 2>Can I fill in a piece of context about Paradise regained?

1:08:06.560 --> 1:08:09.560
<v Speaker 1>I would love you too, Yes, yeah, okay, So this is.

1:08:09.320 --> 1:08:11.520
<v Speaker 2>Of course, you know, sequel to Paradise Loss. So I

1:08:11.520 --> 1:08:14.280
<v Speaker 2>was wondering in this story, like who's who's gonna eat

1:08:14.320 --> 1:08:16.519
<v Speaker 2>the grease amber steamed? Like who's this feast?

1:08:16.520 --> 1:08:16.600
<v Speaker 3>For?

1:08:17.160 --> 1:08:22.519
<v Speaker 2>It is for Jesus, it's Satan. It's in the temptation

1:08:22.680 --> 1:08:25.320
<v Speaker 2>and the wilderness scene from like the Gospels, So like

1:08:25.360 --> 1:08:28.680
<v Speaker 2>after Jesus gets baptized, he goes out in the wilderness

1:08:28.680 --> 1:08:31.840
<v Speaker 2>to fast for I think it's forty days and and

1:08:31.920 --> 1:08:34.200
<v Speaker 2>Satan comes up to him and tries to tempt him, like, hey,

1:08:34.240 --> 1:08:37.760
<v Speaker 2>stop fasting, eat this feast I've set out before you,

1:08:38.040 --> 1:08:41.679
<v Speaker 2>And Jesus says, no, I judge these treats to be tricks.

1:08:43.720 --> 1:08:46.920
<v Speaker 1>Wow, just tricks.

1:08:46.960 --> 1:08:50.800
<v Speaker 2>After all, it seems funny that Satan would be like,

1:08:50.840 --> 1:08:53.960
<v Speaker 2>what would Jesus really like? And He's like, yeah, Ambergrease,

1:08:56.240 --> 1:08:56.880
<v Speaker 2>I've got it.

1:08:59.439 --> 1:09:02.200
<v Speaker 1>But right, but again Milton is talking about like like

1:09:02.280 --> 1:09:08.360
<v Speaker 1>specifically Satan was steaming these meats with the ambergreas. Mmm.

1:09:08.960 --> 1:09:13.080
<v Speaker 2>Oh oh okay, I see your Yeah, I read that wrong. Yeah,

1:09:13.120 --> 1:09:15.000
<v Speaker 2>so it's it's like perfuming the meats.

1:09:15.120 --> 1:09:16.599
<v Speaker 1>Yeah.

1:09:16.920 --> 1:09:19.679
<v Speaker 3>But also there could have been a layer of temptation

1:09:19.800 --> 1:09:25.000
<v Speaker 3>here because another fun sound effect we have on our show.

1:09:25.920 --> 1:09:29.760
<v Speaker 3>It comes up every time a food is an aphrodisiac,

1:09:30.400 --> 1:09:35.639
<v Speaker 3>and this one was, at least according to Italian author,

1:09:35.680 --> 1:09:38.960
<v Speaker 3>amongst a lot of other stuff Casanova, who allegedly added

1:09:39.000 --> 1:09:42.000
<v Speaker 3>it to chocolate moose to use it as an afrodisiac

1:09:42.280 --> 1:09:45.320
<v Speaker 3>in the seventeen hundred, So you know, could have been

1:09:45.520 --> 1:09:47.160
<v Speaker 3>something else going on as well.

1:09:47.479 --> 1:09:51.400
<v Speaker 2>Have y'all noticed on Savor, like, is there a pattern

1:09:51.760 --> 1:09:55.439
<v Speaker 2>to the types of food ingredients that are believed to

1:09:55.479 --> 1:09:58.839
<v Speaker 2>be to have afrodiziak qualities. Is it kind of random

1:09:58.960 --> 1:10:02.519
<v Speaker 2>or is it more like delicacies and luxury items or

1:10:03.280 --> 1:10:06.240
<v Speaker 2>strange foods that are considered strange in a certain time

1:10:06.240 --> 1:10:08.240
<v Speaker 2>and place, Like, what is there a pattern at all?

1:10:08.520 --> 1:10:11.639
<v Speaker 1>No, it's all foods. It's all foods ever have been

1:10:11.920 --> 1:10:15.559
<v Speaker 1>by someone at some point considered an afrodisiac.

1:10:15.800 --> 1:10:20.599
<v Speaker 3>Yeah, we only have we found one instance where something

1:10:20.720 --> 1:10:23.479
<v Speaker 3>was considered not so far, we still have a lot

1:10:23.520 --> 1:10:24.280
<v Speaker 3>of topics to come.

1:10:24.400 --> 1:10:26.840
<v Speaker 1>Yeah, and it let us right, and it was let

1:10:26.960 --> 1:10:32.920
<v Speaker 1>us but lettuce Hold your laughter, Joe, because lettuce also

1:10:33.000 --> 1:10:38.720
<v Speaker 1>has been cited as an aphrodisiac. So, okay, I don't

1:10:38.720 --> 1:10:43.360
<v Speaker 1>know what we're to take from this. I think it

1:10:43.439 --> 1:10:44.280
<v Speaker 1>might have been a joke.

1:10:44.320 --> 1:10:47.559
<v Speaker 3>I think it was kind of satire, those like fourteen

1:10:47.640 --> 1:10:49.280
<v Speaker 3>hundred jokes I can't really pick up on.

1:10:49.439 --> 1:10:58.080
<v Speaker 1>So he could have just been choking. Okay, Oh yeah, Yeah.

1:10:58.200 --> 1:11:01.439
<v Speaker 1>I believe that there's been some sign topic inquiry into

1:11:01.479 --> 1:11:04.439
<v Speaker 1>this in modern times concerning not lettuce, but uh but

1:11:05.080 --> 1:11:08.080
<v Speaker 1>ambergris Uh. I feel like I kept reading, I didn't

1:11:08.160 --> 1:11:11.040
<v Speaker 1>look into it, so I didn't like find the scientific paper,

1:11:11.120 --> 1:11:13.280
<v Speaker 1>but I saw in a lot of places people refer

1:11:13.439 --> 1:11:16.400
<v Speaker 1>to some study that had been done in rats where

1:11:17.400 --> 1:11:20.280
<v Speaker 1>it made them randy. Yeah, so I don't.

1:11:20.120 --> 1:11:23.880
<v Speaker 3>Know, Okay, Yeah, I feel like a lot of the

1:11:23.880 --> 1:11:28.240
<v Speaker 3>big ones we talk about are usually meat somehow like

1:11:28.360 --> 1:11:29.160
<v Speaker 3>animal related.

1:11:29.560 --> 1:11:31.280
<v Speaker 1>But it is everything, Lauren is correct.

1:11:31.320 --> 1:11:34.800
<v Speaker 3>It is like pretty much every episode like oh yeah,

1:11:35.120 --> 1:11:36.240
<v Speaker 3>at some point.

1:11:38.080 --> 1:11:51.160
<v Speaker 1>Someone thought this was an aftertas gag. Okay, going back

1:11:51.200 --> 1:11:55.519
<v Speaker 1>to our amber grease is food timeline, okay. So so

1:11:55.920 --> 1:11:58.719
<v Speaker 1>some of these recipes even eventually made it to America.

1:11:59.280 --> 1:12:02.240
<v Speaker 1>Amelia Simmons, who we talk about a lot on Savre,

1:12:02.320 --> 1:12:06.280
<v Speaker 1>included in her seventeen ninety six book American Cookery, which

1:12:06.360 --> 1:12:09.560
<v Speaker 1>was the first American cookbook actually published in America, a

1:12:09.720 --> 1:12:12.240
<v Speaker 1>recipe for a kind of like whipped cream and egg

1:12:12.280 --> 1:12:17.040
<v Speaker 1>white foam dessert sweetened with sugar and flavored with wine, lemon, peel,

1:12:17.160 --> 1:12:22.160
<v Speaker 1>and musk or ambergris termed their amber gum, which stemmed

1:12:22.160 --> 1:12:24.360
<v Speaker 1>from earlier English recipes for similar dishes.

1:12:24.600 --> 1:12:28.759
<v Speaker 3>In eighteen twenty six, influential and instrumental French chef billiat

1:12:28.760 --> 1:12:33.520
<v Speaker 3>Severan recommended people mix about a shillings worth of ambergris

1:12:33.600 --> 1:12:36.200
<v Speaker 3>in a mixture of sugar and chocolate for a tonic

1:12:36.360 --> 1:12:39.160
<v Speaker 3>that was in the vein of coffee but wouldn't leave

1:12:39.240 --> 1:12:40.680
<v Speaker 3>you over caffeinated.

1:12:41.360 --> 1:12:44.559
<v Speaker 1>Yeah. He described this hot chocolate as the chocolate of

1:12:44.600 --> 1:12:48.360
<v Speaker 1>the afflicted. He recommended this mixture to quote any man

1:12:48.400 --> 1:12:50.599
<v Speaker 1>who is drunk too deeply of the cup of pleasure,

1:12:50.800 --> 1:12:53.760
<v Speaker 1>who finds his wit temporarily losing its edge, or who

1:12:53.800 --> 1:12:57.839
<v Speaker 1>is tortured by a fixed idea. Oh wow, that's very Richard,

1:12:57.960 --> 1:13:02.679
<v Speaker 1>by a fixed idea. Wow. Oh, I like that. We're

1:13:02.680 --> 1:13:08.759
<v Speaker 1>bringing back the laxative concept. Together. It all goes around.

1:13:10.800 --> 1:13:12.439
<v Speaker 2>Oh boy, get that idea out.

1:13:12.600 --> 1:13:19.479
<v Speaker 1>Yeah. In the aforementioned Moby Dick, published in eighteen fifty one,

1:13:19.520 --> 1:13:23.560
<v Speaker 1>Melville does talk about culinary uses of ambergris or ishmael

1:13:23.280 --> 1:13:27.519
<v Speaker 1>I should say really in like sugar medicine drops in

1:13:27.680 --> 1:13:31.600
<v Speaker 1>Turkish cooking, and as a flavoring in claret wine specifically

1:13:33.479 --> 1:13:36.960
<v Speaker 1>so Yeah. As with many other flavorings, it mostly fell

1:13:37.040 --> 1:13:41.320
<v Speaker 1>out of fashion when tropical spices and seasonings like cinnamon

1:13:41.439 --> 1:13:45.640
<v Speaker 1>and vanilla became more available and less expensive. By the

1:13:45.680 --> 1:13:49.240
<v Speaker 1>time chemists synthesized one of those scent compounds in the

1:13:49.280 --> 1:13:52.200
<v Speaker 1>mid nineteen hundreds, Amberger was pretty much relegated to perfume.

1:13:53.680 --> 1:13:57.280
<v Speaker 3>Yes, but as Lauren said, there are people doing stuff

1:13:57.320 --> 1:14:00.200
<v Speaker 3>with it still, like in cocktails. I especially saw lot

1:14:00.200 --> 1:14:05.400
<v Speaker 3>of like beverage applications, so it is still around, but yeah,

1:14:05.800 --> 1:14:07.040
<v Speaker 3>not very common.

1:14:07.520 --> 1:14:10.400
<v Speaker 2>I would say, are the two of you interested in

1:14:10.479 --> 1:14:13.680
<v Speaker 2>trying ambergree flavored foods or if you have? If you have,

1:14:13.880 --> 1:14:15.880
<v Speaker 2>I don't know, I don't know what the like the

1:14:16.120 --> 1:14:20.120
<v Speaker 2>ethical issues with ambergris are that would make it, like

1:14:20.400 --> 1:14:23.320
<v Speaker 2>why it is subject to you know, being a controlled

1:14:23.360 --> 1:14:26.439
<v Speaker 2>animal product in some ways, I would assume that has

1:14:26.479 --> 1:14:28.840
<v Speaker 2>something to do with like trying to discourage poaching or

1:14:29.560 --> 1:14:32.519
<v Speaker 2>or harming of sperm whales, even though it does seem

1:14:32.560 --> 1:14:34.960
<v Speaker 2>to be from what I can tell, generally collected not

1:14:35.200 --> 1:14:37.840
<v Speaker 2>by killing the whale in a modern sense, but just

1:14:37.840 --> 1:14:41.640
<v Speaker 2>like found on a beach. But but yeah, so like

1:14:41.680 --> 1:14:44.840
<v Speaker 2>if you put those concerns aside, whatever ethical concerns you have, like,

1:14:44.880 --> 1:14:47.880
<v Speaker 2>would you be interested in trying it in food?

1:14:48.520 --> 1:14:53.120
<v Speaker 1>Absolutely? I will, I will say I do have.

1:14:54.560 --> 1:14:56.960
<v Speaker 3>I'd like I'm ready to try anything, but I am

1:14:57.120 --> 1:15:00.679
<v Speaker 3>sensitive to really bad smells. Like one of the only

1:15:00.760 --> 1:15:06.879
<v Speaker 3>times I've almost vomited in high school during our anatomy

1:15:06.920 --> 1:15:10.000
<v Speaker 3>class was the smell of the al pellet. I didn't

1:15:10.000 --> 1:15:14.040
<v Speaker 3>care about anything else. It sounds like ambergreen will be fine,

1:15:15.439 --> 1:15:18.120
<v Speaker 3>but that's my only concern. I want to try it.

1:15:18.360 --> 1:15:21.080
<v Speaker 3>I don't know how the smell go. I'm also the

1:15:21.080 --> 1:15:24.320
<v Speaker 3>same with Darian, which we have long been waiting to

1:15:24.360 --> 1:15:27.280
<v Speaker 3>try the smell. I don't know, but I want to

1:15:27.280 --> 1:15:27.720
<v Speaker 3>try it.

1:15:28.000 --> 1:15:28.519
<v Speaker 1>How about you?

1:15:28.840 --> 1:15:32.040
<v Speaker 2>Oh yeah, I'm super intrigued. I mean, I think I

1:15:32.040 --> 1:15:34.320
<v Speaker 2>would want to figure out first, like what is the

1:15:34.400 --> 1:15:36.760
<v Speaker 2>deal with like why is it illegal and discouraged and

1:15:36.800 --> 1:15:38.640
<v Speaker 2>all that is? Like, you know, if you were to

1:15:38.680 --> 1:15:40.880
<v Speaker 2>actually buy some of it, is there a chance this

1:15:41.000 --> 1:15:43.200
<v Speaker 2>is being like actually, like is a sperm whale being

1:15:43.280 --> 1:15:46.120
<v Speaker 2>killed in order to retrieve this or something?

1:15:46.800 --> 1:15:48.559
<v Speaker 1>I think it really is what you were saying earlier.

1:15:48.600 --> 1:15:52.400
<v Speaker 1>Where does people? Where does illegal people? Just or the

1:15:52.400 --> 1:15:56.599
<v Speaker 1>government entity wants to discourage people from killing whims, which

1:15:56.640 --> 1:15:58.720
<v Speaker 1>is cool, which is great. I'm super into that. But

1:15:59.200 --> 1:16:02.240
<v Speaker 1>that's why an or national law. It's basically like, yeah,

1:16:02.280 --> 1:16:02.960
<v Speaker 1>it's up to you.

1:16:03.120 --> 1:16:05.360
<v Speaker 3>Isn't it Also like not in a lot of places

1:16:05.400 --> 1:16:08.719
<v Speaker 3>it's not. There aren't laws about it as a food

1:16:08.760 --> 1:16:12.000
<v Speaker 3>because they don't necessarily consider it as a food. I

1:16:12.040 --> 1:16:14.080
<v Speaker 3>think there's a lot of places where they don't even

1:16:14.760 --> 1:16:15.839
<v Speaker 3>they haven't even thought.

1:16:15.640 --> 1:16:19.920
<v Speaker 1>Of that part. The FDA has generally recognized it. It's

1:16:19.960 --> 1:16:27.280
<v Speaker 1>safe though, So yes.

1:16:25.040 --> 1:16:27.599
<v Speaker 2>Well in that case, yeah, I mean this, this poop

1:16:27.640 --> 1:16:31.640
<v Speaker 2>is mighty, mighty interesting to me, and I would I

1:16:31.680 --> 1:16:37.439
<v Speaker 2>would taste of the copper lith absolutely. Now I wonder

1:16:38.200 --> 1:16:41.400
<v Speaker 2>when you get it. From what I understand, I think

1:16:41.560 --> 1:16:44.880
<v Speaker 2>more often it would be sold maybe this is more

1:16:44.920 --> 1:16:47.040
<v Speaker 2>in the in the sense of a perfumery, but more

1:16:47.080 --> 1:16:49.320
<v Speaker 2>often it would be sold like as a tincture or

1:16:49.360 --> 1:16:52.479
<v Speaker 2>something like that. I don't know how easy it is

1:16:52.520 --> 1:16:54.639
<v Speaker 2>to just like get a hunk of it too, as

1:16:54.800 --> 1:16:57.160
<v Speaker 2>as you were talking about in Kemp's story, like shave

1:16:57.240 --> 1:17:00.439
<v Speaker 2>off pieces like it's like it's a truffle that might

1:17:00.439 --> 1:17:02.200
<v Speaker 2>be harder to get. I'm not quite sure.

1:17:02.439 --> 1:17:05.920
<v Speaker 1>But I'm not sure either. I didn't really look into it.

1:17:06.360 --> 1:17:10.000
<v Speaker 1>I read some stories where people were talking about receiving

1:17:10.000 --> 1:17:12.360
<v Speaker 1>it as a tincture and some stories where people had

1:17:12.400 --> 1:17:15.679
<v Speaker 1>like a rock of it, And so I'm not without

1:17:16.200 --> 1:17:18.840
<v Speaker 1>without doing more research, I can't. I can't tell you.

1:17:20.040 --> 1:17:25.200
<v Speaker 2>Well, Lauren, Annie, I have so greatly enjoyed you joining

1:17:25.240 --> 1:17:27.679
<v Speaker 2>me on the show today, and I'm really really grateful

1:17:28.240 --> 1:17:30.360
<v Speaker 2>that you took time out of your busy schedules to

1:17:31.520 --> 1:17:33.880
<v Speaker 2>join us here today. I know, I know, we're all

1:17:33.960 --> 1:17:36.160
<v Speaker 2>very busy around here, so it really means a lot.

1:17:36.200 --> 1:17:39.479
<v Speaker 2>I greatly appreciate it. And hey, where where can people

1:17:39.680 --> 1:17:42.439
<v Speaker 2>find your work to hear more of what you do?

1:17:42.800 --> 1:17:47.040
<v Speaker 3>Oh, you can find us on the Savor Podcast, where

1:17:47.040 --> 1:17:50.680
<v Speaker 3>we do cover a bunch of things that I think

1:17:50.720 --> 1:17:53.519
<v Speaker 3>are just in line with stuff to blow your mind,

1:17:53.640 --> 1:17:58.040
<v Speaker 3>including fictional foods. Any kind of marine biology is always

1:17:58.040 --> 1:18:01.960
<v Speaker 3>interesting when we talk about like scallops, what's going on there?

1:18:02.120 --> 1:18:07.639
<v Speaker 1>Lobsters low so, what is going on there?

1:18:07.680 --> 1:18:08.959
<v Speaker 2>What's going on exactly?

1:18:10.439 --> 1:18:11.519
<v Speaker 1>They're so cool?

1:18:12.280 --> 1:18:21.360
<v Speaker 3>Oh yeah, yes, yes, we have a lot of topics

1:18:21.360 --> 1:18:23.320
<v Speaker 3>that I think have great crossovers. So you can find

1:18:23.400 --> 1:18:27.639
<v Speaker 3>us there, and we are on all the social media's related.

1:18:28.160 --> 1:18:30.680
<v Speaker 1>Yeah, yeah, you can find us on Twitter, Facebook, and

1:18:30.720 --> 1:18:34.040
<v Speaker 1>Instagram at saver pod. As we say at the end

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<v Speaker 1>of every episode, which is why that was so sang

1:18:35.760 --> 1:18:38.799
<v Speaker 1>song you and I just said it. But yeah yeah,

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<v Speaker 1>also right, yeah, Annie's on a show on a show

1:18:42.280 --> 1:18:45.839
<v Speaker 1>called a Stuff Mom never told you. That's a podcast

1:18:45.880 --> 1:18:48.599
<v Speaker 1>about like intersectional feminism. And I've got a short form

1:18:48.640 --> 1:18:52.920
<v Speaker 1>show called brain Stuff with general science and history that

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<v Speaker 1>Joe used to write for the YouTube version of back

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<v Speaker 1>in the days when we did that.

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<v Speaker 2>That was some time ago. That was an that was

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<v Speaker 2>an Ambergris seasoning lifetime ago. Absolutely well, once again, I

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<v Speaker 2>really appreciate you joining me today and it has been

1:19:13.920 --> 1:19:17.479
<v Speaker 2>such pleasure talking to you as always, you know.

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<v Speaker 1>This was thank you any any any time we can

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<v Speaker 1>talk about squid beaks and whale poop.

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<v Speaker 2>Yep, we're there, all right, let's see to wrap things

1:19:31.600 --> 1:19:34.400
<v Speaker 2>up here. Hey, if you're new to the show, Stuff

1:19:34.439 --> 1:19:38.080
<v Speaker 2>to Blow Your Mind is primarily a science podcast, kind

1:19:38.080 --> 1:19:42.559
<v Speaker 2>of science and culture intersecting topics, where core episodes publish

1:19:42.720 --> 1:19:47.040
<v Speaker 2>every week on Tuesdays and Thursdays. On Monday of each

1:19:47.040 --> 1:19:49.479
<v Speaker 2>week we read back listener mail and I'll give you

1:19:49.479 --> 1:19:51.280
<v Speaker 2>the email address if you want to get in touch

1:19:51.320 --> 1:19:54.920
<v Speaker 2>in just a moment. On Wednesdays, we run a short

1:19:55.040 --> 1:19:58.559
<v Speaker 2>scripted episode called The Artifact or the Monster Fact or

1:19:58.600 --> 1:20:03.280
<v Speaker 2>even new forms of short scripted episodes are emerging. On Fridays,

1:20:03.320 --> 1:20:07.280
<v Speaker 2>we do a show called Weird House Cinema where my

1:20:07.360 --> 1:20:10.759
<v Speaker 2>co host Robert Lamb and I just watch weird movies

1:20:10.920 --> 1:20:14.760
<v Speaker 2>and talk about them, well known or obscure, good or bad,

1:20:14.880 --> 1:20:17.320
<v Speaker 2>all types of movies, as long as there's something strange

1:20:17.320 --> 1:20:21.639
<v Speaker 2>about them, Let's see huge. Thanks as always to our

1:20:21.800 --> 1:20:25.400
<v Speaker 2>excellent audio producer JJ Posway. If you would like to

1:20:25.400 --> 1:20:27.920
<v Speaker 2>get in touch with us with feedback on this episode

1:20:28.000 --> 1:20:30.360
<v Speaker 2>or any other, to suggest a topic for the future,

1:20:30.479 --> 1:20:32.639
<v Speaker 2>or just to say hello, you can email us at

1:20:32.760 --> 1:20:43.679
<v Speaker 2>contact at stuff to Blow your Mind dot com.

1:20:43.760 --> 1:20:46.680
<v Speaker 1>Stuff to Blow Your Mind is production of iHeartRadio. For

1:20:46.760 --> 1:20:49.519
<v Speaker 1>more podcasts from my heart Radio, visit the iHeartRadio app,

1:20:49.720 --> 1:20:52.439
<v Speaker 1>Apple Podcasts, or wherever you listen to your favorite shows.

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<v Speaker 1>Plant is with Rat Rat Rat Rat