1 00:00:09,280 --> 00:00:11,639 Speaker 1: Hello, and welcome to food Stuff. I'm an eerie and 2 00:00:11,680 --> 00:00:16,239 Speaker 1: I'm Lauren vocal bam and okay Annie, Um, well, we're 3 00:00:16,239 --> 00:00:19,880 Speaker 1: talking about can openers today. Yeah, mostly can openers and 4 00:00:20,000 --> 00:00:22,479 Speaker 1: cans kind of kind of a little bit. Yeah, a 5 00:00:22,520 --> 00:00:27,880 Speaker 1: whole other episode on canned food. We'll need to be forthcoming. Yeah. Absolutely. 6 00:00:28,000 --> 00:00:30,960 Speaker 1: That can opener technology is also really interesting, especially because 7 00:00:31,280 --> 00:00:35,080 Speaker 1: the can opener wasn't invented for almost fifty years after 8 00:00:35,320 --> 00:00:40,559 Speaker 1: cans were invented. Yeah, and um, I want to think 9 00:00:40,600 --> 00:00:45,360 Speaker 1: of struggles being real. Speaking of struggles being real, Lauren 10 00:00:45,440 --> 00:00:52,000 Speaker 1: and I engaged in a twelve minute battle to uh 11 00:00:52,360 --> 00:00:55,840 Speaker 1: open a can of corned beef a week ago. But 12 00:00:56,240 --> 00:01:01,320 Speaker 1: maybe and uh it got it got us thinking because 13 00:01:01,320 --> 00:01:03,840 Speaker 1: it was a can opener that eventually saved the day. 14 00:01:04,200 --> 00:01:07,399 Speaker 1: It was we tried with the little key, right. It 15 00:01:07,440 --> 00:01:10,679 Speaker 1: was one of those those rectangular, kind of trapezoidal cans 16 00:01:10,760 --> 00:01:13,760 Speaker 1: that has little the little poll key on it that 17 00:01:13,959 --> 00:01:17,759 Speaker 1: hypothetically you're supposed to be able to like twist the 18 00:01:17,880 --> 00:01:21,800 Speaker 1: key and in the there's a seam in the can 19 00:01:21,920 --> 00:01:24,679 Speaker 1: that will kind of pop, and then you can like 20 00:01:24,800 --> 00:01:28,160 Speaker 1: twist the seam around the edge of the can and 21 00:01:28,200 --> 00:01:34,240 Speaker 1: it will just release. That's not what happened to us. No, Um, 22 00:01:34,280 --> 00:01:40,399 Speaker 1: it's one of my favorite things, is I. I we 23 00:01:40,520 --> 00:01:42,679 Speaker 1: have footage of this, We have video footage of this, 24 00:01:43,400 --> 00:01:46,400 Speaker 1: and I sped it up and it still took six 25 00:01:46,800 --> 00:01:51,120 Speaker 1: minutes of us trying to open a cam. It's a 26 00:01:51,320 --> 00:01:58,200 Speaker 1: pretty embarrassing and hilarious and hopefully hilarious. Yes, I laugh 27 00:01:58,240 --> 00:02:02,160 Speaker 1: about it now now, it wasn't quite so funny at 28 00:02:02,160 --> 00:02:06,360 Speaker 1: the time. Um. I put like circus music in the background. 29 00:02:06,640 --> 00:02:11,720 Speaker 1: It's very appropriate. Yeah, we will post it eventually somewhere. Absolutely. 30 00:02:11,800 --> 00:02:14,480 Speaker 1: And if you saw on social the picture I posted 31 00:02:14,480 --> 00:02:18,440 Speaker 1: for Lauren's birthday, oh yeah, that was with the knife. 32 00:02:19,160 --> 00:02:24,560 Speaker 1: That's how we were desperate. We were desperate. The knife 33 00:02:24,560 --> 00:02:28,920 Speaker 1: didn't work. F y I nothing worked but the can opener, 34 00:02:29,120 --> 00:02:33,800 Speaker 1: which is what we're talking about today. Yes, so can opener. 35 00:02:34,360 --> 00:02:39,560 Speaker 1: What is it? It is a device for opening cans. Well, 36 00:02:39,560 --> 00:02:42,359 Speaker 1: there we go. Yep. It can be manual or electric, 37 00:02:42,560 --> 00:02:45,160 Speaker 1: and I myself have never figured out how to use 38 00:02:45,160 --> 00:02:48,560 Speaker 1: the electric variety. It's a running joke in my family. 39 00:02:49,120 --> 00:02:52,880 Speaker 1: I cannot do it. I you put it on there 40 00:02:52,880 --> 00:02:55,360 Speaker 1: and it doesn't do. It doesn't do, and then my 41 00:02:55,400 --> 00:02:57,680 Speaker 1: mom comes over and she just does some kind of 42 00:02:57,800 --> 00:03:00,600 Speaker 1: slightly different gesture and it works. I don't know if 43 00:03:00,639 --> 00:03:03,640 Speaker 1: maybe I have a at my house, an interesting one, 44 00:03:04,400 --> 00:03:08,120 Speaker 1: or I'm just maybe I'm not meant to open camps. 45 00:03:09,160 --> 00:03:12,959 Speaker 1: I'm starting to think about my whole life. That's that's 46 00:03:12,960 --> 00:03:16,080 Speaker 1: a possibility. You know, you can do without them, and 47 00:03:16,080 --> 00:03:19,440 Speaker 1: these are modern times of refrigeration, so yes, But in 48 00:03:19,480 --> 00:03:22,480 Speaker 1: a an apocalypse situation, I'm going to be Oh, I'm 49 00:03:22,520 --> 00:03:24,360 Speaker 1: gonna be in some trouble. But we also wouldn't need 50 00:03:24,400 --> 00:03:27,800 Speaker 1: the electrical one, so that's true, Okay, I'll be fine. 51 00:03:28,200 --> 00:03:31,960 Speaker 1: Um In the UK are perhaps with Commonwealth English, a 52 00:03:32,040 --> 00:03:35,400 Speaker 1: can opener might be called a tin opener f y I. 53 00:03:37,280 --> 00:03:40,960 Speaker 1: And from n two to now ish we have produced 54 00:03:41,080 --> 00:03:45,840 Speaker 1: globally over three trillion cans. Sixty four million tons of 55 00:03:45,880 --> 00:03:48,600 Speaker 1: those are aluminum. That's enough to go to the moon 56 00:03:48,720 --> 00:03:51,440 Speaker 1: and back five hundred times if they were stacked from 57 00:03:51,560 --> 00:03:54,480 Speaker 1: end to end. Only about a quarter of those are recycled, 58 00:03:54,600 --> 00:03:56,680 Speaker 1: and a non recycled can can take up to two 59 00:03:56,760 --> 00:04:00,560 Speaker 1: hundred years to degrade. However, if you do recycle on 60 00:04:00,600 --> 00:04:03,520 Speaker 1: aluminium can can be back on the shelves in less 61 00:04:03,520 --> 00:04:07,200 Speaker 1: than sixty days. And it takes less energy to produce 62 00:04:07,240 --> 00:04:12,360 Speaker 1: a can from recycled aluminum as opposed to aluminium or um. Annually, 63 00:04:12,400 --> 00:04:16,559 Speaker 1: billions of cans are sold around the world. So recycle kids, 64 00:04:17,320 --> 00:04:21,080 Speaker 1: especially there. Yes, I was going to say, especially certain 65 00:04:21,120 --> 00:04:25,159 Speaker 1: materials are easier to recycle. Yes, yes, And in terms 66 00:04:25,200 --> 00:04:30,760 Speaker 1: of aluminum cans, recycle those yeah, yes, absolutely. Uh. Canned 67 00:04:30,760 --> 00:04:34,800 Speaker 1: food is made by manipulating the temperature and the pressure 68 00:04:34,880 --> 00:04:36,960 Speaker 1: of the stuff inside the can. And you do this 69 00:04:37,000 --> 00:04:39,360 Speaker 1: by heating it to the temperature at which water boils. 70 00:04:39,480 --> 00:04:42,360 Speaker 1: That's two d and twelve fahrenheit and or a hundred 71 00:04:42,440 --> 00:04:47,160 Speaker 1: degrees celsius or higher um. And at its most basic here, 72 00:04:47,400 --> 00:04:49,520 Speaker 1: you're looking to to place the food or liquid that 73 00:04:49,560 --> 00:04:52,400 Speaker 1: you want to preserve in a receptacle that's air tight 74 00:04:52,520 --> 00:04:54,479 Speaker 1: except for the lid, which you place on top of 75 00:04:54,480 --> 00:04:57,360 Speaker 1: the receptacle. And you put this in a hot water bath, 76 00:04:57,720 --> 00:05:00,440 Speaker 1: and as the food or liquid in the can eats up, 77 00:05:00,480 --> 00:05:04,480 Speaker 1: it'll expand, pushing any remaining gases out of the can. 78 00:05:05,080 --> 00:05:08,839 Speaker 1: This creates an area of low pressure inside the receptacle 79 00:05:08,960 --> 00:05:14,520 Speaker 1: as compared with the normal atmosphere outside of it. Yeah. 80 00:05:14,560 --> 00:05:18,159 Speaker 1: As physics attempts to equalize that pressure. Um, you know, 81 00:05:18,320 --> 00:05:21,320 Speaker 1: in the volume of air molecules inside and outside of 82 00:05:21,320 --> 00:05:24,680 Speaker 1: the receptacle, that the greater pressure outside will push the 83 00:05:24,720 --> 00:05:28,200 Speaker 1: lid down really hard. And if it's tight fitting enough, 84 00:05:28,320 --> 00:05:30,800 Speaker 1: the differences in pressure will be enough to form an 85 00:05:30,839 --> 00:05:35,800 Speaker 1: air tight or vacuum or hermetic seal. And yes, I 86 00:05:35,800 --> 00:05:40,440 Speaker 1: said pushed down, not pulled down. Think of Think of 87 00:05:40,480 --> 00:05:44,240 Speaker 1: flying in an airplane. Okay, all right, if some twilight 88 00:05:44,320 --> 00:05:47,719 Speaker 1: zone stuff happens and one of the windows on the 89 00:05:47,760 --> 00:05:52,080 Speaker 1: plane pops out, William Shatner or John let go take 90 00:05:52,120 --> 00:05:55,200 Speaker 1: your pick, isn't going to get sucked out of the airplane. 91 00:05:55,680 --> 00:06:00,559 Speaker 1: He'd get He'd get pushed out. Okay. And that's because 92 00:06:00,560 --> 00:06:03,200 Speaker 1: at commercial flight heights in our atmosphere that the air 93 00:06:03,279 --> 00:06:06,360 Speaker 1: is really thin. It's an area of low pressure compared 94 00:06:06,360 --> 00:06:08,839 Speaker 1: with the relatively high pressure inside of the cabin. So 95 00:06:08,880 --> 00:06:11,360 Speaker 1: if a window breaks, all that high pressure air is 96 00:06:11,360 --> 00:06:14,920 Speaker 1: going to rush outward, pushing other objects like William Shatner 97 00:06:15,040 --> 00:06:18,680 Speaker 1: along with it. Similarly, the pressure is involved in canning 98 00:06:18,960 --> 00:06:23,280 Speaker 1: push the lid down. I see physics. I never worked 99 00:06:23,279 --> 00:06:26,120 Speaker 1: on my shatter impression. Now I'm reminded that I need 100 00:06:26,120 --> 00:06:29,000 Speaker 1: to I need to take some time and do that. Okay, 101 00:06:30,080 --> 00:06:34,800 Speaker 1: more homework, good job, very important, and this technology is 102 00:06:34,839 --> 00:06:38,480 Speaker 1: really great because a the heat treatment generally gets the 103 00:06:38,520 --> 00:06:41,039 Speaker 1: food hot enough for long enough to kill off any 104 00:06:41,120 --> 00:06:44,440 Speaker 1: microbes that might be in there, and be that air 105 00:06:44,440 --> 00:06:47,800 Speaker 1: tight seal prevents any more other microbes from getting in. 106 00:06:48,680 --> 00:06:52,200 Speaker 1: And because as we've talked about before, food spoils when 107 00:06:52,279 --> 00:06:54,680 Speaker 1: microbes start eating it before you get the chance to 108 00:06:55,440 --> 00:06:59,359 Speaker 1: canning food means that the food won't spoil for a 109 00:06:59,360 --> 00:07:02,200 Speaker 1: long long time time. Yeah, pretty long. I think that 110 00:07:02,279 --> 00:07:05,200 Speaker 1: corned beef that the feet did, I believe it was, 111 00:07:06,480 --> 00:07:10,120 Speaker 1: and that was the best buy. So after that, it's 112 00:07:10,160 --> 00:07:12,800 Speaker 1: just yeah, And there's there's a some stuff that we 113 00:07:12,840 --> 00:07:15,760 Speaker 1: will not go into today about different different types of 114 00:07:15,840 --> 00:07:19,000 Speaker 1: nutrients can degrade due to the canning process, stuff like that, 115 00:07:19,120 --> 00:07:23,000 Speaker 1: but in general, you know, yeah, that's actually a topic 116 00:07:23,000 --> 00:07:24,800 Speaker 1: I'd love to come back to because some listeners have 117 00:07:24,840 --> 00:07:29,160 Speaker 1: written in and asked how accurate, how accurate could those 118 00:07:29,200 --> 00:07:33,440 Speaker 1: nutrition labels possibly be for things that might degrade over 119 00:07:33,480 --> 00:07:37,160 Speaker 1: time um or like a bag of spinach that was 120 00:07:37,280 --> 00:07:42,560 Speaker 1: when packed in one place. Anyway, more homework, Yes, Also, 121 00:07:42,640 --> 00:07:44,600 Speaker 1: poor cannon can lead to boculi is um oh, it 122 00:07:44,680 --> 00:07:49,280 Speaker 1: certainly can um. That's because Clistrodium baculinum, the microbe that 123 00:07:49,320 --> 00:07:56,280 Speaker 1: causes botuli um, only thrives without oxygen around. So if 124 00:07:56,920 --> 00:07:59,440 Speaker 1: if you can food improperly, if you don't heat it 125 00:07:59,480 --> 00:08:01,600 Speaker 1: to the right temp sure to to get rid of 126 00:08:01,600 --> 00:08:04,120 Speaker 1: stuff like that, then it can start thriving inside of 127 00:08:04,120 --> 00:08:08,400 Speaker 1: the can and eventually bloat out the can from the 128 00:08:08,520 --> 00:08:10,520 Speaker 1: from the gases that it gives off as it eats 129 00:08:10,840 --> 00:08:16,200 Speaker 1: your food. Um, it also gives off really really toxic uh. 130 00:08:16,280 --> 00:08:20,120 Speaker 1: But but botulism toxins, So you don't want that. That's 131 00:08:20,160 --> 00:08:21,720 Speaker 1: that's bad. So that's that's why if you ever see 132 00:08:21,760 --> 00:08:25,480 Speaker 1: a can that's bloated outwards, don't eat that can. Yeah, 133 00:08:25,840 --> 00:08:29,200 Speaker 1: And generally cook food that you get out of a 134 00:08:29,200 --> 00:08:32,320 Speaker 1: can to an appropriate temperature before you start eating it. 135 00:08:32,400 --> 00:08:35,840 Speaker 1: Usually that's around oh goodness, like a hundred and twenty 136 00:08:35,920 --> 00:08:38,440 Speaker 1: two to a hundred and sixty five degrees, depending on 137 00:08:38,480 --> 00:08:44,600 Speaker 1: the components. Food safety tip of the episode. Dented cans 138 00:08:44,600 --> 00:08:46,400 Speaker 1: are usually fine as long as the dent is not 139 00:08:46,520 --> 00:08:49,360 Speaker 1: along either the side seam or the top or bottom. 140 00:08:49,360 --> 00:08:54,880 Speaker 1: Scenes there you go, seems not scenes different things, different 141 00:08:54,880 --> 00:09:00,120 Speaker 1: thing entirely. Well, that is our our primer of caning 142 00:09:00,240 --> 00:09:03,120 Speaker 1: and the can opener. But we got some pretty interesting 143 00:09:03,160 --> 00:09:07,000 Speaker 1: history for you. We do. Yeah, but first we're gonna 144 00:09:07,040 --> 00:09:08,920 Speaker 1: we're gonna pause for a quick break for word from 145 00:09:08,920 --> 00:09:22,480 Speaker 1: our sponsor, and we're back. Thank you, sponsor, Yes, thank you. 146 00:09:23,360 --> 00:09:30,400 Speaker 1: The tail of the can Opener starts with Napoleon Bonaparte. What. Yeah, 147 00:09:30,480 --> 00:09:34,440 Speaker 1: it's been a while since we've talked about Napoleon. Ye, hey, Napoleon. Yeah, 148 00:09:34,440 --> 00:09:38,800 Speaker 1: hey uh In, as he was wont to do, Napoleon 149 00:09:38,880 --> 00:09:41,000 Speaker 1: offered a prize to anyone who could figure out a 150 00:09:41,040 --> 00:09:45,640 Speaker 1: way to preserve food for soldiers. Nicholas a Pair got 151 00:09:45,679 --> 00:09:48,200 Speaker 1: the prize money in the early nineteenth century, but his 152 00:09:48,280 --> 00:09:52,080 Speaker 1: methods called not for ten cans, but glass jars that 153 00:09:52,120 --> 00:09:55,800 Speaker 1: were corked and sealed with wax, then wrapped up and boiled. 154 00:09:57,400 --> 00:09:59,440 Speaker 1: A Pair also went on to publish a book, The 155 00:09:59,520 --> 00:10:04,160 Speaker 1: Art Irving Animal and Vegetable Substances and a fun aside. Yes, 156 00:10:04,400 --> 00:10:06,680 Speaker 1: he was from the Champagne region of France, so the 157 00:10:06,720 --> 00:10:10,920 Speaker 1: first glass he used for they were Champagne bottles sealed 158 00:10:10,920 --> 00:10:13,960 Speaker 1: with a lime and cheese mixture that seems to have 159 00:10:14,000 --> 00:10:18,000 Speaker 1: been effective. Later he did move on to wider lipped jars. 160 00:10:18,040 --> 00:10:21,600 Speaker 1: But I love, I love thinking about buying like canned corn, 161 00:10:21,760 --> 00:10:25,520 Speaker 1: but it's but it's in a champagne bottle. Finding ways 162 00:10:25,559 --> 00:10:28,440 Speaker 1: to feed soldiers was a serious business during the Seven 163 00:10:28,520 --> 00:10:31,160 Speaker 1: Years War of the seventeen fifties. It's estimated half a 164 00:10:31,200 --> 00:10:36,640 Speaker 1: British seaman died from malnutrition. Yeah. In eighteen ten, the 165 00:10:36,640 --> 00:10:38,640 Speaker 1: same year that a pair won the prize money Over 166 00:10:38,640 --> 00:10:41,240 Speaker 1: in the United Kingdom, King George the third granted a 167 00:10:41,280 --> 00:10:43,480 Speaker 1: patent for the first iron and tin cans to an 168 00:10:43,559 --> 00:10:47,959 Speaker 1: inventor named Peter Durand. Similar to a pair, Durand sealed 169 00:10:47,960 --> 00:10:50,720 Speaker 1: food in the cans, submerged them in cold water before 170 00:10:50,720 --> 00:10:53,240 Speaker 1: slowly bringing the temperature up to a boil, and then 171 00:10:53,480 --> 00:10:58,080 Speaker 1: resealed them. It seems Durand was kind of interested in 172 00:10:58,120 --> 00:11:00,640 Speaker 1: the fame of this whole thing. While it may have 173 00:11:00,679 --> 00:11:03,880 Speaker 1: been his patent, the patent comes with this caveat and 174 00:11:03,960 --> 00:11:08,040 Speaker 1: invention communicated to him by a certain foreigner residing abroad, 175 00:11:08,280 --> 00:11:11,600 Speaker 1: and that foreigner was Frenchman Flipe des Gerard. Gerard couldn't 176 00:11:11,640 --> 00:11:13,920 Speaker 1: get the product patented in his own country because of 177 00:11:13,960 --> 00:11:16,640 Speaker 1: some red tape, so he came to London to get 178 00:11:16,679 --> 00:11:19,000 Speaker 1: it done, but he couldn't take it out himself because 179 00:11:19,040 --> 00:11:23,360 Speaker 1: the two countries were at war. So Peter Durand was like, Okay, 180 00:11:23,400 --> 00:11:26,360 Speaker 1: I'll do it. Then Duran sold the patent to Brian 181 00:11:26,440 --> 00:11:31,640 Speaker 1: Donkin for a thousand pounds. England's first commercial canning company, Donkin, 182 00:11:31,720 --> 00:11:36,560 Speaker 1: Hall and Gamble, opened in eighteen thirteen. Before going out, 183 00:11:36,600 --> 00:11:38,600 Speaker 1: every can of food they produced spent a month at 184 00:11:38,679 --> 00:11:41,360 Speaker 1: high temperatures as sort of a quality assurance, and they 185 00:11:41,360 --> 00:11:43,840 Speaker 1: were numbered two so you could trace back where they 186 00:11:43,840 --> 00:11:48,720 Speaker 1: came from. Yeah, and soldiers loved the canned food. There's 187 00:11:48,760 --> 00:11:52,520 Speaker 1: even a cove in Chili called Kalita Doncin, named because 188 00:11:52,559 --> 00:11:55,679 Speaker 1: of the arriving crews affinity for the canned food. I mean, 189 00:11:55,720 --> 00:11:57,679 Speaker 1: and when all you've got after that is like it's 190 00:11:57,760 --> 00:12:00,560 Speaker 1: like a salt beef and hard attack. And it's easy 191 00:12:00,600 --> 00:12:03,800 Speaker 1: to see why. Oh absolutely. A surgeon on a friendship 192 00:12:03,840 --> 00:12:07,840 Speaker 1: wrote of the stuff quote forms a most excellent restorative 193 00:12:08,040 --> 00:12:11,520 Speaker 1: to convalescence and would often on long voyages save the 194 00:12:11,520 --> 00:12:15,560 Speaker 1: lives of many men who run into consumption tuberculosis at 195 00:12:15,600 --> 00:12:19,640 Speaker 1: sea for want of nourishment after acute diseases. My opinion, 196 00:12:19,679 --> 00:12:22,440 Speaker 1: therefore is that its adoption generally at c would be 197 00:12:22,480 --> 00:12:28,559 Speaker 1: a most desirable and laudable act. After trying over two 198 00:12:28,640 --> 00:12:31,679 Speaker 1: year old canned veal, Sir Joseph banks Over at the 199 00:12:31,800 --> 00:12:34,840 Speaker 1: Royal Society declared it to be in a quote perfect 200 00:12:34,920 --> 00:12:38,320 Speaker 1: state of preservation, and that Dawnkinson mentioned was one of 201 00:12:38,360 --> 00:12:41,040 Speaker 1: the most important discoveries at the age we live. In 202 00:12:42,000 --> 00:12:45,240 Speaker 1: a letter pen fine engineer in eighteen fifteen read I 203 00:12:45,360 --> 00:12:48,120 Speaker 1: gave visitors a round of English beef which was cooked 204 00:12:48,520 --> 00:12:51,520 Speaker 1: by Messrs Duncan and gambled two years and four months before, 205 00:12:51,760 --> 00:12:55,080 Speaker 1: which with a glass of wine, made no bad lunch. 206 00:12:56,240 --> 00:12:58,880 Speaker 1: It's kind of delightful. They got a lot of letter 207 00:12:58,920 --> 00:13:04,120 Speaker 1: to kind of fan letter m By eighty one, the 208 00:13:04,240 --> 00:13:06,960 Speaker 1: order for Dawnkins canned food was somewhere around at nine 209 00:13:07,000 --> 00:13:11,240 Speaker 1: thousand pounds. That same year, Dunkin ended his relationship with 210 00:13:11,240 --> 00:13:13,560 Speaker 1: the company and went on to develop the first paper 211 00:13:13,600 --> 00:13:18,480 Speaker 1: making machine. Um and it seems he was genuinely just 212 00:13:18,559 --> 00:13:22,560 Speaker 1: interested in inventing things. He wasn't in it for the 213 00:13:22,600 --> 00:13:25,040 Speaker 1: fame or the money. He kind of was like, Okay, 214 00:13:25,080 --> 00:13:28,880 Speaker 1: I did that, Yeah, goodbye. You already got a cove 215 00:13:29,000 --> 00:13:32,280 Speaker 1: from that one, so yeah, I'll have to visit my 216 00:13:32,400 --> 00:13:37,480 Speaker 1: cove um. These cans, though they were very thick, and 217 00:13:37,520 --> 00:13:40,320 Speaker 1: they weighed anywhere from four to twenty pounds or about 218 00:13:40,360 --> 00:13:43,679 Speaker 1: two to nine kilo's soldiers found they couldn't get them 219 00:13:43,679 --> 00:13:48,320 Speaker 1: open unless they used a hammer and chisel. Are very 220 00:13:48,400 --> 00:13:51,720 Speaker 1: first past at a can opener, or they would just 221 00:13:51,800 --> 00:13:55,240 Speaker 1: throw the cans at things like rocks. Just bashed, just 222 00:13:55,320 --> 00:13:58,920 Speaker 1: bash him until like, nope, there's the food. I mean, 223 00:13:59,240 --> 00:14:02,080 Speaker 1: wouldn't it just go everywhere? I guess if that's all 224 00:14:02,120 --> 00:14:05,720 Speaker 1: you got, I guess you you form a technique, yeah, man, 225 00:14:05,760 --> 00:14:07,920 Speaker 1: the tool maker. I bet a lot of people had 226 00:14:07,960 --> 00:14:10,559 Speaker 1: a very specific technique man, A certain kind of rock 227 00:14:10,640 --> 00:14:14,880 Speaker 1: that you need to get in shape, a certain angle. Absolutely, 228 00:14:16,240 --> 00:14:20,720 Speaker 1: cans sometimes actually came with the instruction quote cut around 229 00:14:20,800 --> 00:14:24,080 Speaker 1: at the top with the chisel and hammer. But Lauren 230 00:14:24,160 --> 00:14:28,160 Speaker 1: and I we used a knife like fools. Fools. But 231 00:14:28,320 --> 00:14:32,440 Speaker 1: we weren't the only fools because instructions on how to 232 00:14:32,480 --> 00:14:35,880 Speaker 1: open a canister from Fortnum and Mason in nine catalog 233 00:14:35,920 --> 00:14:39,000 Speaker 1: cred First stab a hole with the butt end of 234 00:14:39,000 --> 00:14:41,800 Speaker 1: the knife near the upper rim of the canister Capital C. 235 00:14:42,600 --> 00:14:44,880 Speaker 1: Then insert the blade as far as it will go, 236 00:14:45,480 --> 00:14:48,960 Speaker 1: draw the handle towards you, the calaw resting towards the 237 00:14:49,000 --> 00:14:51,680 Speaker 1: canister as a lever, when the blade will be found 238 00:14:51,720 --> 00:14:57,840 Speaker 1: to cut through the tin with perfect iow doubt it too. 239 00:14:58,480 --> 00:15:00,120 Speaker 1: And I can see that you doubted it because the 240 00:15:00,160 --> 00:15:03,280 Speaker 1: notes in the notes here you you said draw the 241 00:15:03,320 --> 00:15:07,000 Speaker 1: handle towards you, and then in parentheses what with like 242 00:15:07,120 --> 00:15:10,040 Speaker 1: four exclamation points, which definitely made me laugh out loud 243 00:15:10,040 --> 00:15:13,600 Speaker 1: at my desk, which made everyone look at me. Um. 244 00:15:13,640 --> 00:15:15,680 Speaker 1: But you know, these these things were made of like 245 00:15:15,760 --> 00:15:19,880 Speaker 1: wrought iron lined with tin um, and and that combination 246 00:15:19,920 --> 00:15:21,920 Speaker 1: of metal could be almost a fifth of an inch thick. 247 00:15:22,600 --> 00:15:26,800 Speaker 1: That's that's like five millimeters. It's bake. Yeah, that's nothing 248 00:15:26,800 --> 00:15:29,600 Speaker 1: to sneeze at. And you can find in many a 249 00:15:29,720 --> 00:15:33,120 Speaker 1: museum but also online pictures of these old timey cans, 250 00:15:33,200 --> 00:15:38,320 Speaker 1: and I I like read the you know, five millimeters 251 00:15:38,360 --> 00:15:40,880 Speaker 1: and it must be thick. But then when I saw 252 00:15:41,000 --> 00:15:46,000 Speaker 1: the picture, I was like, oh, oh, that's a bunch. Yeah. 253 00:15:46,200 --> 00:15:48,800 Speaker 1: I don't know if our can openers would have been 254 00:15:48,840 --> 00:15:51,720 Speaker 1: able to put a dent in there, certainly certainly not 255 00:15:51,760 --> 00:15:56,640 Speaker 1: the dinky little one. Jeez, I'm still mad about this 256 00:15:56,680 --> 00:16:01,000 Speaker 1: whole thing. Madden tickled at the same time. I recently 257 00:16:01,080 --> 00:16:05,200 Speaker 1: broke a can opener, a manual one. It's just like 258 00:16:05,360 --> 00:16:09,040 Speaker 1: the wheels went everywhere. Again, I'm not sure I'm meant 259 00:16:09,040 --> 00:16:11,760 Speaker 1: to open cans. Um. How about the poll tabs? Do 260 00:16:11,800 --> 00:16:15,760 Speaker 1: you do okay with those? Yeah? Generally I have broken 261 00:16:15,760 --> 00:16:21,600 Speaker 1: off the tab many more than once, more than anyway. 262 00:16:23,680 --> 00:16:27,120 Speaker 1: Not only were these thick cans really tricky to open 263 00:16:27,760 --> 00:16:30,160 Speaker 1: at am easily six per hour, these cans were hard 264 00:16:30,200 --> 00:16:33,520 Speaker 1: to produce, they were handmade. Improvements to speed things up 265 00:16:33,560 --> 00:16:37,040 Speaker 1: didn't come along until eighteen forty six with Henry Evans's 266 00:16:37,120 --> 00:16:39,600 Speaker 1: process to make a can with a single motion, which 267 00:16:39,600 --> 00:16:42,760 Speaker 1: brought production up to sixty cans an hour um. Alan 268 00:16:42,800 --> 00:16:46,360 Speaker 1: Taylor patented a machine that produced thinner cans quicker in 269 00:16:46,480 --> 00:16:49,680 Speaker 1: eighty seven, but we still had no better method for 270 00:16:49,840 --> 00:16:53,720 Speaker 1: opening them. In eighteen fifty one, John Gamble, now at 271 00:16:53,760 --> 00:16:57,160 Speaker 1: the helm of the company left behind by Donkin, introduced 272 00:16:57,200 --> 00:16:59,960 Speaker 1: a whole variety of canned foods at the Great Exhibit, 273 00:17:00,040 --> 00:17:05,080 Speaker 1: and canned food was more popular than ever until in 274 00:17:07,080 --> 00:17:10,400 Speaker 1: eighteen fifty two. An inspection of three hundred and six 275 00:17:10,480 --> 00:17:14,480 Speaker 1: cans of meat revealed only forty two had not putrified. 276 00:17:15,240 --> 00:17:19,000 Speaker 1: The smell was so bad the inspectors had to leave 277 00:17:19,040 --> 00:17:21,240 Speaker 1: the room at one point I think it was multiple 278 00:17:21,280 --> 00:17:24,760 Speaker 1: times for fresh air, and the stone floors where they 279 00:17:24,760 --> 00:17:27,800 Speaker 1: were inspecting these cans had to be coated with chloride 280 00:17:27,800 --> 00:17:31,560 Speaker 1: of lime. Some of the cans contained bits of heart 281 00:17:31,760 --> 00:17:34,600 Speaker 1: rotting tongues, some of the meat was from disease animals. 282 00:17:35,040 --> 00:17:38,680 Speaker 1: You had ligaments, tendons, and an entire quote perfectly putrid 283 00:17:38,960 --> 00:17:44,040 Speaker 1: kidney was found in one. This prompted a nationwide inspection 284 00:17:44,760 --> 00:17:47,320 Speaker 1: um and this was in the UK. Officers on the 285 00:17:47,320 --> 00:17:50,480 Speaker 1: Plover tossed one thousand, five hundred and seventy pounds of 286 00:17:50,520 --> 00:17:53,200 Speaker 1: canned food into the bearing streets in eighteen fifty three 287 00:17:53,280 --> 00:17:56,639 Speaker 1: after finding it in a quote pulpy, decayed and putrid state. 288 00:17:58,040 --> 00:18:01,560 Speaker 1: This all seemed to chase back to the eight winner 289 00:18:01,680 --> 00:18:05,680 Speaker 1: of the Admiralty contract, Stefon Goldner. He'd won this contract 290 00:18:05,720 --> 00:18:08,399 Speaker 1: because he was cheaper than everyone else thanks to the 291 00:18:08,480 --> 00:18:11,520 Speaker 1: cheap labor he employed and the corners that he cut. 292 00:18:12,119 --> 00:18:15,080 Speaker 1: Despite a growing number of complaints, he was reawarded the 293 00:18:15,080 --> 00:18:18,560 Speaker 1: contract with a higher demand for tend meat in eighty 294 00:18:18,640 --> 00:18:22,560 Speaker 1: seven and again in eighteen fifty. Goldner started using bigger 295 00:18:22,640 --> 00:18:25,879 Speaker 1: cans but he did not cook them correctly. Some historians 296 00:18:25,960 --> 00:18:29,520 Speaker 1: estimate over six hundred thousand pounds ended up getting thrown away, 297 00:18:29,920 --> 00:18:35,520 Speaker 1: valued somewhere around six thousand six pounds. Yeah, Goldner was 298 00:18:35,560 --> 00:18:38,239 Speaker 1: never allowed to provide food for the Navy again, and 299 00:18:38,280 --> 00:18:40,560 Speaker 1: it took about ten years or people to come back 300 00:18:40,600 --> 00:18:44,000 Speaker 1: around to canned food. Yeah. This this was kind of 301 00:18:44,000 --> 00:18:46,199 Speaker 1: like the event at which people were like, maybe not 302 00:18:46,280 --> 00:18:49,600 Speaker 1: this invention. Yeah, maybe never again. This invention. It was. 303 00:18:50,240 --> 00:18:52,720 Speaker 1: I've read in several places the thing that almost killed 304 00:18:52,800 --> 00:18:56,480 Speaker 1: canned food. Um. Goldner also supplied the canned food for 305 00:18:56,520 --> 00:18:59,920 Speaker 1: Sir John Franklin's doomed Arctic voyage and could have passed. 306 00:19:00,080 --> 00:19:03,720 Speaker 1: We played a role in its fate in se Um. 307 00:19:03,760 --> 00:19:05,520 Speaker 1: When the bodies of the crew were discovered, they had 308 00:19:05,600 --> 00:19:09,119 Speaker 1: high levels of lead, which people attributed to lead leaking 309 00:19:09,119 --> 00:19:12,639 Speaker 1: from the cans or from the from the soldering material 310 00:19:12,840 --> 00:19:14,880 Speaker 1: at the at the rims of the cans. Yeah. Yeah, 311 00:19:14,960 --> 00:19:18,480 Speaker 1: And people were very scared and eager, not eager, but 312 00:19:18,640 --> 00:19:24,120 Speaker 1: ready to blame canned food. Absolutely. However, more recent research 313 00:19:24,160 --> 00:19:26,359 Speaker 1: suggests that it was more likely the lead piping in 314 00:19:26,359 --> 00:19:31,840 Speaker 1: the ship. Yeah, probably wasn't the cancer. Good good, Yeah, 315 00:19:34,440 --> 00:19:37,920 Speaker 1: good for canned food and canned foods PR did recover 316 00:19:38,000 --> 00:19:40,560 Speaker 1: with the help of some ads about its nutritional benefits, 317 00:19:40,920 --> 00:19:46,600 Speaker 1: and condensed milk became the first mass produced canned food item. 318 00:19:46,680 --> 00:19:49,520 Speaker 1: And this kind of brings us to some more can 319 00:19:49,560 --> 00:19:52,960 Speaker 1: opener innovations, because again, we really don't have a good 320 00:19:52,960 --> 00:19:56,600 Speaker 1: way to open these things yet. Nope, nope, But first 321 00:19:56,680 --> 00:19:58,280 Speaker 1: we're going to take one more quick break for a 322 00:19:58,280 --> 00:20:10,960 Speaker 1: word from our sponsor, and we're back, thank you. Sponsored. 323 00:20:12,200 --> 00:20:15,399 Speaker 1: In the US, canned items like oysters and meats hit 324 00:20:15,440 --> 00:20:19,320 Speaker 1: the shelves around, but canned foods didn't really take off 325 00:20:19,400 --> 00:20:22,680 Speaker 1: until the Civil War. Again, we've got to feed those soldiers, 326 00:20:23,240 --> 00:20:27,520 Speaker 1: and the demand went up by six times now as 327 00:20:27,560 --> 00:20:29,960 Speaker 1: we Warner was the first to answer the call for 328 00:20:30,000 --> 00:20:32,639 Speaker 1: a better can opener with the U S patent for 329 00:20:32,720 --> 00:20:38,159 Speaker 1: one in eight better better as in not a hammer 330 00:20:38,200 --> 00:20:43,480 Speaker 1: and chisel or a knife heavy square scare quotes right, Yeah, 331 00:20:44,080 --> 00:20:46,879 Speaker 1: Nowadays it would be labeled as a bayonnut and sickle, 332 00:20:47,160 --> 00:20:49,199 Speaker 1: if that gives you any idea. It does kind of 333 00:20:49,200 --> 00:20:51,879 Speaker 1: look like a combination of those two things. A blade 334 00:20:51,880 --> 00:20:54,560 Speaker 1: would penetrate into the top of the can, prevented from 335 00:20:54,600 --> 00:20:57,679 Speaker 1: going too deep by this kind of guard thing, and 336 00:20:57,680 --> 00:21:00,679 Speaker 1: then the sickle part, this curved blade would hut around 337 00:21:00,720 --> 00:21:03,280 Speaker 1: at the top sort of like a saw, which left 338 00:21:03,320 --> 00:21:07,080 Speaker 1: a very not safe jagged edge. And so I know 339 00:21:07,320 --> 00:21:10,360 Speaker 1: another story in my my tail with my bad luck 340 00:21:10,400 --> 00:21:13,399 Speaker 1: with cans, Um, I sliced the dickens out of my 341 00:21:13,480 --> 00:21:15,040 Speaker 1: head with the edge of a can when I was 342 00:21:15,040 --> 00:21:16,920 Speaker 1: two years old, and it's one of my first memories. 343 00:21:17,040 --> 00:21:20,200 Speaker 1: Oh wow, had to go to the hospital. I assume 344 00:21:20,240 --> 00:21:22,320 Speaker 1: it wasn't a can opened by one of these things, 345 00:21:22,520 --> 00:21:27,639 Speaker 1: but nonetheless it could have been. Who knows mysteries of 346 00:21:27,680 --> 00:21:32,639 Speaker 1: Annie's history. Warner's design never really took off outside of 347 00:21:32,760 --> 00:21:35,600 Speaker 1: for soldiers in the Civil War or in grocery stores 348 00:21:35,600 --> 00:21:40,440 Speaker 1: where grocers would open cancer customers to take home. Yeah. 349 00:21:40,800 --> 00:21:43,439 Speaker 1: Um oh. And I want to mention here that that 350 00:21:43,520 --> 00:21:47,800 Speaker 1: Louis Pastor hadn't patented his process of pasteurization of heating 351 00:21:47,800 --> 00:21:50,160 Speaker 1: foods or drinks too to an appropriate temperature to kill 352 00:21:50,200 --> 00:21:54,760 Speaker 1: off micro organisms up until this point in history. That 353 00:21:54,840 --> 00:21:58,400 Speaker 1: that came in eighteen sixty five. So this whole time, Um, 354 00:21:58,400 --> 00:22:03,640 Speaker 1: this heating of foods to make them safer was lucky. Wow, 355 00:22:03,760 --> 00:22:06,359 Speaker 1: it was lucky that like the ceiling works this way, 356 00:22:06,720 --> 00:22:13,639 Speaker 1: and so therefore the food got cooked killed off bacteria. Congrats, guys, Yeah, congrats, 357 00:22:13,680 --> 00:22:16,720 Speaker 1: you did a thing. You did. Perhaps you didn't understand why, 358 00:22:16,920 --> 00:22:20,280 Speaker 1: but you did it. A year later, in eighteen sixty six, 359 00:22:20,600 --> 00:22:24,240 Speaker 1: Lauren and I's arch Nemesis can opener was invented by J. 360 00:22:24,440 --> 00:22:29,560 Speaker 1: Austro Holt. No thanks to you, sir. It's a tin 361 00:22:29,720 --> 00:22:32,840 Speaker 1: can with a key opener, and yes you can still 362 00:22:32,880 --> 00:22:37,560 Speaker 1: find these, particularly with canned meats. I have been meaning 363 00:22:37,560 --> 00:22:39,440 Speaker 1: to look up a video of how it should work, 364 00:22:40,040 --> 00:22:45,480 Speaker 1: because I'm still at a loss for me too. I'd like, 365 00:22:45,720 --> 00:22:48,080 Speaker 1: were we not pulling hard enough like I think we 366 00:22:48,160 --> 00:22:51,639 Speaker 1: both have? Was it a matter of strength? Surprising arm strength? 367 00:22:51,680 --> 00:22:56,440 Speaker 1: I don't know, a canned faulty many questions. Um. The one, 368 00:22:56,600 --> 00:23:00,199 Speaker 1: the can opener that's most familiar, probably from us, of 369 00:23:00,200 --> 00:23:03,320 Speaker 1: those outside of the electric one, came about in seventy 370 00:23:03,440 --> 00:23:06,919 Speaker 1: courtesy of one William Lyman. He patented a can opener 371 00:23:06,960 --> 00:23:09,920 Speaker 1: that used a rotary cutter method. But it did look 372 00:23:09,920 --> 00:23:12,000 Speaker 1: little bit different than what you'd find today. It was 373 00:23:12,080 --> 00:23:15,320 Speaker 1: just a wheel that went around the can's edge, just 374 00:23:15,359 --> 00:23:18,439 Speaker 1: cutting away as it did. The design was refined in 375 00:23:18,440 --> 00:23:23,240 Speaker 1: the nineteen twenties by the star Can Company, stock Can Company, Yes, 376 00:23:23,480 --> 00:23:28,080 Speaker 1: and Charles Arthur Bunker who added the wheels serrated edges. 377 00:23:29,400 --> 00:23:33,119 Speaker 1: Before that, though, people lost a lot of fingers with 378 00:23:33,200 --> 00:23:36,640 Speaker 1: the so called Bully beef can opener. And this thing 379 00:23:36,760 --> 00:23:40,720 Speaker 1: looked kind of like a wrynch but with blades. Yeah. 380 00:23:40,720 --> 00:23:43,040 Speaker 1: This this was like the fun update to that bayonet 381 00:23:43,760 --> 00:23:49,359 Speaker 1: style can opener, a little bit safer, a little not 382 00:23:49,520 --> 00:23:52,639 Speaker 1: for your fingers. The name is because a lot of 383 00:23:52,640 --> 00:23:54,639 Speaker 1: the canned foods in the army were ten meats, and 384 00:23:54,680 --> 00:23:57,160 Speaker 1: these can openers were what soldiers used during World War 385 00:23:57,200 --> 00:24:00,439 Speaker 1: One to get to that stuff. Um. I I recommend 386 00:24:00,440 --> 00:24:03,680 Speaker 1: looking at pictures of that as well, because it's like, yeah, 387 00:24:03,720 --> 00:24:06,720 Speaker 1: a lot of them were were a terrifying looking but 388 00:24:06,880 --> 00:24:09,600 Speaker 1: be decorated to look like little bulls with a little 389 00:24:09,680 --> 00:24:11,600 Speaker 1: like it. It kind of makes sense, like it's the 390 00:24:11,840 --> 00:24:15,680 Speaker 1: you're opening it with like the bulls jaw, I guess right, yeah, 391 00:24:15,720 --> 00:24:20,680 Speaker 1: they're corns. Yeah, it's it's interesting, fanciful, yeah for something 392 00:24:20,720 --> 00:24:24,080 Speaker 1: that might take off a finger. Absolutely. The first known 393 00:24:24,240 --> 00:24:28,000 Speaker 1: Heinz baked beans can traces back to Eve from an 394 00:24:28,040 --> 00:24:30,840 Speaker 1: old recipe out of Boston, and these cans made their 395 00:24:30,840 --> 00:24:33,320 Speaker 1: way over to London in nineteen o one. Now since 396 00:24:33,359 --> 00:24:37,080 Speaker 1: become part of the English Breakfast. The UK is the 397 00:24:37,160 --> 00:24:39,920 Speaker 1: number one consumer of bike beans in the US. Isn't 398 00:24:39,920 --> 00:24:42,760 Speaker 1: even in top ten. I just thought that was a 399 00:24:42,800 --> 00:24:47,600 Speaker 1: little interesting. Yeah, yeah, it really is. The double steaming 400 00:24:47,640 --> 00:24:50,399 Speaker 1: of cans helped speed the process of making them along 401 00:24:50,520 --> 00:24:54,560 Speaker 1: in And this is a type of seal along along 402 00:24:54,600 --> 00:24:56,560 Speaker 1: the lid of the can and it's still in use today, 403 00:24:56,600 --> 00:24:59,240 Speaker 1: which is fascinating to me. Um. Okay. So so when 404 00:24:59,240 --> 00:25:01,199 Speaker 1: the lid is fit, it on the edge of the 405 00:25:01,200 --> 00:25:03,600 Speaker 1: lid and the lip of the can's cylinder, like the 406 00:25:03,600 --> 00:25:06,480 Speaker 1: wall of the CanYa, are folded around each other and 407 00:25:06,480 --> 00:25:09,000 Speaker 1: then crimped together. And this can create that air tight 408 00:25:09,000 --> 00:25:11,760 Speaker 1: seal that you're looking for. And what would you guys 409 00:25:11,800 --> 00:25:13,439 Speaker 1: go on a visual journey with me on this audio 410 00:25:13,480 --> 00:25:19,600 Speaker 1: podcast because the the the way that it's designed is 411 00:25:19,760 --> 00:25:24,679 Speaker 1: super fascinating. Um. I mean, it's just really clean design 412 00:25:24,760 --> 00:25:28,240 Speaker 1: from a design standpoint, Okay, to picture what's going on 413 00:25:28,400 --> 00:25:30,679 Speaker 1: in this fold, it's like if you took if you 414 00:25:30,720 --> 00:25:34,399 Speaker 1: took a candy cane, okay and pointed pointed it so 415 00:25:34,400 --> 00:25:38,359 Speaker 1: that the crook is facing left. All right. The straight 416 00:25:38,440 --> 00:25:40,200 Speaker 1: edge of the cane is the wall of the can, 417 00:25:40,680 --> 00:25:43,800 Speaker 1: and the crook is this little extra bit of metal 418 00:25:43,880 --> 00:25:47,080 Speaker 1: that's going to help form the seal. All right. Now 419 00:25:47,720 --> 00:25:52,560 Speaker 1: take a question mark. Okay, Well this is fun and 420 00:25:52,560 --> 00:25:57,199 Speaker 1: and and rotated ninety degrees counterclockwise, all right, so so 421 00:25:57,240 --> 00:25:59,639 Speaker 1: that the crook is kind of facing down and and 422 00:25:59,720 --> 00:26:03,760 Speaker 1: like the the flat the flat bit is parallel to 423 00:26:03,800 --> 00:26:06,919 Speaker 1: the to the ground. Does that make sense? It does? Okay. 424 00:26:07,000 --> 00:26:10,439 Speaker 1: The straight edge of the mark is the lid of 425 00:26:10,440 --> 00:26:13,359 Speaker 1: the can, okay, And the crook of the question mark 426 00:26:13,480 --> 00:26:15,600 Speaker 1: is a little extra bit that's also going to help 427 00:26:15,640 --> 00:26:18,399 Speaker 1: form the seal. So you fit the crook of the 428 00:26:18,440 --> 00:26:23,040 Speaker 1: candy cane into the crook of the question mark, and 429 00:26:23,160 --> 00:26:28,080 Speaker 1: will wow, press them together and that's it. That was amazing, Laurd. 430 00:26:29,040 --> 00:26:31,000 Speaker 1: I'm just I'm shocked that it worked. I just went 431 00:26:31,040 --> 00:26:37,639 Speaker 1: on this journey in my head. It's wonderful. I was 432 00:26:37,680 --> 00:26:41,600 Speaker 1: in it all the way. So yeah, it's it's just 433 00:26:41,760 --> 00:26:44,960 Speaker 1: it's a really ingenious way of just making it. Making 434 00:26:45,000 --> 00:26:47,440 Speaker 1: it do add a little bit of glue or a 435 00:26:47,520 --> 00:26:50,480 Speaker 1: rubber seal in there, and and um, it's very effective. 436 00:26:50,840 --> 00:26:59,520 Speaker 1: Centuries old century centuries, Yeah, in the electric can opener 437 00:26:59,680 --> 00:27:03,480 Speaker 1: entered the market. The company behind it, the Buker Clancy Company, 438 00:27:03,520 --> 00:27:06,800 Speaker 1: faced a lawsuit from the Star can Opener, but they 439 00:27:06,960 --> 00:27:09,440 Speaker 1: changed their design enough that they were able to get 440 00:27:09,440 --> 00:27:12,080 Speaker 1: away with it. It took twenty five years before they 441 00:27:12,160 --> 00:27:16,600 Speaker 1: became practical, though, thanks to a father and daughter duo 442 00:27:16,720 --> 00:27:19,159 Speaker 1: that came came up with one in their garage that 443 00:27:19,200 --> 00:27:23,480 Speaker 1: could free stand on the kitchen counter. Oh yeah, the 444 00:27:23,560 --> 00:27:26,800 Speaker 1: first canned, a beer cougar cream ail out of Virginia, 445 00:27:26,920 --> 00:27:31,760 Speaker 1: went on sale in nineteen five. Several can openers were 446 00:27:31,760 --> 00:27:34,600 Speaker 1: developed for soldiers during World War Two. UM A lot 447 00:27:34,600 --> 00:27:37,159 Speaker 1: of them were more compact, perhaps your Swiss army knife 448 00:27:37,160 --> 00:27:42,159 Speaker 1: of multiple uses shann opener. Andy Warhol's painting of thirty 449 00:27:42,160 --> 00:27:45,959 Speaker 1: two soup cans hits the art scene in nineteen sixty two. 450 00:27:47,040 --> 00:27:51,200 Speaker 1: In ninety three, Emmy Rays invented the easy open aluminum 451 00:27:51,240 --> 00:27:54,679 Speaker 1: can top, especially useful for can drinks. Before that, you 452 00:27:54,720 --> 00:27:56,720 Speaker 1: had to use a tool that left a triangle hole 453 00:27:56,880 --> 00:27:59,160 Speaker 1: on the top of cans to get to your drink. 454 00:27:59,400 --> 00:28:02,640 Speaker 1: Yeah yeah. You'd make one little one little punch on 455 00:28:02,640 --> 00:28:05,040 Speaker 1: one side of the lid and another little punch on 456 00:28:05,080 --> 00:28:07,280 Speaker 1: the other so that you aren't going to get the 457 00:28:08,520 --> 00:28:11,520 Speaker 1: liquid pressure stopping it from pouring it out. I feel 458 00:28:11,560 --> 00:28:15,280 Speaker 1: like I've been to perhaps the hipster esque restaurant that 459 00:28:15,359 --> 00:28:19,119 Speaker 1: still uses it. I think I've definitely drank out of 460 00:28:19,119 --> 00:28:23,320 Speaker 1: a can like that before um um. In the nineteen sixties, 461 00:28:23,359 --> 00:28:27,919 Speaker 1: we saw patents for machines that would unfold that that 462 00:28:28,040 --> 00:28:31,080 Speaker 1: folded seal of a tin can, but they took a 463 00:28:31,119 --> 00:28:33,720 Speaker 1: lot of energy, and that's were more of an industrial 464 00:28:33,800 --> 00:28:36,320 Speaker 1: thing than a home use kind of object. And the 465 00:28:36,359 --> 00:28:39,760 Speaker 1: eighties people were experimenting with can openers that that acted 466 00:28:40,040 --> 00:28:43,000 Speaker 1: on the cylinder wall of the can rather than on 467 00:28:43,160 --> 00:28:47,440 Speaker 1: the lid. Um though that's still left a sharp edge 468 00:28:47,600 --> 00:28:52,840 Speaker 1: and like wasn't necessarily easier than attacking the lid. But 469 00:28:53,200 --> 00:28:58,160 Speaker 1: in we finally saw a patent for the safety can opener, 470 00:28:58,400 --> 00:29:01,080 Speaker 1: which is my favorite type of can open. Okay, alright, 471 00:29:01,120 --> 00:29:03,600 Speaker 1: So rather than cutting through the wall of the can 472 00:29:03,720 --> 00:29:05,880 Speaker 1: or the lid of the can, it cuts through the 473 00:29:05,880 --> 00:29:10,200 Speaker 1: outermost layer of that folded seam, which which is just 474 00:29:10,320 --> 00:29:13,200 Speaker 1: a little piece of the lid. So you just you 475 00:29:13,280 --> 00:29:16,160 Speaker 1: just cut through the outermost layer of that and uh, 476 00:29:16,200 --> 00:29:17,640 Speaker 1: and the way that the way that it works, it 477 00:29:17,680 --> 00:29:20,720 Speaker 1: also like bends the metal out a little bit, so 478 00:29:20,720 --> 00:29:22,720 Speaker 1: so you just you just cut around the seam of 479 00:29:22,760 --> 00:29:28,320 Speaker 1: the of the lid rather than the actual huh lit itself, 480 00:29:28,560 --> 00:29:31,880 Speaker 1: and it just pops right off woop, and then it 481 00:29:31,920 --> 00:29:33,120 Speaker 1: can and you can just kind of pop it right 482 00:29:33,160 --> 00:29:37,120 Speaker 1: back on again. Justo, no, no sharp edges. Man, I've 483 00:29:37,160 --> 00:29:40,400 Speaker 1: never heard of this. Oh oh man, Okay, probably what 484 00:29:40,440 --> 00:29:41,920 Speaker 1: I need. I'm going to go get you one, like 485 00:29:42,040 --> 00:29:46,200 Speaker 1: right after this podcast. You apparently need one very badly. Yeah. 486 00:29:46,480 --> 00:29:49,680 Speaker 1: I think so. Canned food got a boost after the 487 00:29:49,720 --> 00:29:54,120 Speaker 1: recession in the US in two thousand nine about increase 488 00:29:54,680 --> 00:29:56,840 Speaker 1: and there was a lot of talk before that of 489 00:29:58,360 --> 00:30:00,800 Speaker 1: canned foon was going to be a dying industry, is 490 00:30:00,840 --> 00:30:05,400 Speaker 1: gonna be replaced by frozen food or just like bagged 491 00:30:05,760 --> 00:30:10,560 Speaker 1: bagged food. Um, but people in the canned food industry 492 00:30:10,560 --> 00:30:13,840 Speaker 1: seem pretty confident that it's sticking around. Yeah, I would, 493 00:30:14,040 --> 00:30:17,680 Speaker 1: and I would agree. Yeah, And now we have ways 494 00:30:17,760 --> 00:30:20,280 Speaker 1: to get to the food inside the can thanks to 495 00:30:20,440 --> 00:30:28,520 Speaker 1: they can Opener. Yes, so that is our look, yeah, 496 00:30:28,640 --> 00:30:31,320 Speaker 1: story they can opener, The story they can Opener. It 497 00:30:31,640 --> 00:30:34,240 Speaker 1: is a very interesting one. I just love it took 498 00:30:34,320 --> 00:30:37,160 Speaker 1: us that long too to figure out how to do it, 499 00:30:38,440 --> 00:30:44,240 Speaker 1: and I mean you and I still still struggle, me 500 00:30:44,360 --> 00:30:47,280 Speaker 1: more so than you. But I wouldn't call what I 501 00:30:47,320 --> 00:30:52,120 Speaker 1: do in that video succeeding with flying colors. So no 502 00:30:52,160 --> 00:30:55,760 Speaker 1: one succeeded in that video except for the can of corn. 503 00:30:57,080 --> 00:31:00,280 Speaker 1: It was it was the winter that day at we 504 00:31:00,560 --> 00:31:07,120 Speaker 1: just left feeling very humbled. Perhaps yes, m M, but 505 00:31:07,200 --> 00:31:18,840 Speaker 1: this brings us to listen. Yeah, Shamus wrote, did you 506 00:31:18,920 --> 00:31:22,000 Speaker 1: know that butter is an excellent makeup remover? There's a 507 00:31:22,040 --> 00:31:25,160 Speaker 1: scene in early nineteen novel about an opera singer where 508 00:31:25,160 --> 00:31:27,760 Speaker 1: they describe her getting butter smeared all over her face 509 00:31:27,800 --> 00:31:30,480 Speaker 1: to get the makeup off. When I had no makeup 510 00:31:30,520 --> 00:31:33,560 Speaker 1: remover but an awful lot on my face that needed removed, 511 00:31:33,640 --> 00:31:36,440 Speaker 1: I figured that while the makeup has definitely changed a 512 00:31:36,480 --> 00:31:39,480 Speaker 1: lot in the past under years, the basic composition is 513 00:31:39,520 --> 00:31:42,880 Speaker 1: probably similar enough that it should probably work. It did. Indeed, 514 00:31:42,960 --> 00:31:44,840 Speaker 1: it actually worked, and did so a lot better than 515 00:31:44,880 --> 00:31:48,880 Speaker 1: commercial makeup removers. Just smear a very thick lair room 516 00:31:49,000 --> 00:31:52,960 Speaker 1: temperature butter all over your face, very thoroughly, let it 517 00:31:53,040 --> 00:31:56,080 Speaker 1: stay there for maybe a few minutes, and wipe it off. 518 00:31:56,520 --> 00:31:59,440 Speaker 1: The makeup comes right off with it. Then wash your 519 00:31:59,480 --> 00:32:03,000 Speaker 1: face with soap and water. No extra bath supply needed. 520 00:32:04,120 --> 00:32:07,240 Speaker 1: Any residual makeup deposits like in the eye corners will 521 00:32:07,240 --> 00:32:09,520 Speaker 1: dissolve into the soap and rinse away. And since you 522 00:32:09,600 --> 00:32:11,560 Speaker 1: use soap immediately, you don't have to worry about all 523 00:32:11,560 --> 00:32:14,960 Speaker 1: the problems that come up with putting oil on your skin. 524 00:32:15,840 --> 00:32:18,440 Speaker 1: It really does work a lot better than actual makeup removers, 525 00:32:18,480 --> 00:32:21,240 Speaker 1: and without that awful chemical stinging feeling on your skin. 526 00:32:21,760 --> 00:32:24,920 Speaker 1: To the contrary, your face will will feel quite refresh. 527 00:32:24,960 --> 00:32:28,400 Speaker 1: I imagine. Um you can even apply the butter right 528 00:32:28,440 --> 00:32:31,520 Speaker 1: to your eyes, just keep them closed until you wash. 529 00:32:31,640 --> 00:32:35,320 Speaker 1: I just thought i'd share this extremely underrated hint as 530 00:32:35,320 --> 00:32:37,719 Speaker 1: a final endorsement of butter as a makeup remover. I 531 00:32:37,800 --> 00:32:40,160 Speaker 1: later told a drag queen about it, who is also 532 00:32:40,240 --> 00:32:43,080 Speaker 1: very impressed with the results. If butter can easily remove 533 00:32:43,160 --> 00:32:46,160 Speaker 1: drag makeup, it can certainly take off what the rest 534 00:32:46,160 --> 00:32:48,160 Speaker 1: of us were. Oh, I would hope, so I want 535 00:32:48,200 --> 00:32:52,000 Speaker 1: me too. The other note is about pomegranates. You may 536 00:32:52,000 --> 00:32:54,440 Speaker 1: be interested to know that pomegranates are actually very easy 537 00:32:54,480 --> 00:32:57,080 Speaker 1: to grow. A cousin of mine planted a few seeds 538 00:32:57,080 --> 00:32:59,479 Speaker 1: from when she got at the supermarket and gave one 539 00:32:59,480 --> 00:33:01,720 Speaker 1: of the sprouts to me. It was pummy little thing 540 00:33:01,840 --> 00:33:03,640 Speaker 1: that looked like it would shrivel up if you looked 541 00:33:03,640 --> 00:33:05,760 Speaker 1: at it. Funny, and to be honest, I really only 542 00:33:05,760 --> 00:33:08,400 Speaker 1: accepted it to be polite. I put the seedling with 543 00:33:08,520 --> 00:33:11,640 Speaker 1: some other flowers outside and figured it would die off 544 00:33:11,680 --> 00:33:14,360 Speaker 1: within a few weeks. Even for a sprout. It really 545 00:33:14,360 --> 00:33:17,480 Speaker 1: looked that frail. But it kept growing, if slowly at first, 546 00:33:17,560 --> 00:33:20,320 Speaker 1: outliving all the plants that surrounded it, and it's now 547 00:33:20,360 --> 00:33:24,440 Speaker 1: a bush taller than me. It never showed any signs 548 00:33:24,440 --> 00:33:26,320 Speaker 1: of bearing fruit, but we kept it because it was 549 00:33:26,360 --> 00:33:28,560 Speaker 1: really pretty and also seem to live no matter how 550 00:33:28,640 --> 00:33:31,040 Speaker 1: much we forgot to care for it. The leaves turn 551 00:33:31,080 --> 00:33:35,280 Speaker 1: a beautiful bright yellow in the fall, like inco leaves do. Anyway, 552 00:33:35,320 --> 00:33:38,000 Speaker 1: we just decided it was a lovely ornamental bush and 553 00:33:38,040 --> 00:33:40,560 Speaker 1: its own right, and that it would never produce fruit. 554 00:33:40,760 --> 00:33:43,280 Speaker 1: But after nine years of showing no desire to put 555 00:33:43,320 --> 00:33:46,200 Speaker 1: out so much as one flower, it was absolutely covered 556 00:33:46,240 --> 00:33:49,080 Speaker 1: in bright orange flowers this year. Even the buds look 557 00:33:49,160 --> 00:33:52,640 Speaker 1: like tiny pomegranates. It's like the plant finally remembered what 558 00:33:52,720 --> 00:33:55,240 Speaker 1: it is. The flowers only lasted a week or two, 559 00:33:55,240 --> 00:33:58,320 Speaker 1: but it now has incipient pomegranates hanging off of it. 560 00:33:58,600 --> 00:34:01,280 Speaker 1: If we managed to keep the squirrels another past off them, 561 00:34:01,440 --> 00:34:04,160 Speaker 1: we will be able to taste in the fall. Oh man, 562 00:34:04,440 --> 00:34:07,280 Speaker 1: that's really exciting. Yes, send pictures. Let us know how 563 00:34:07,280 --> 00:34:10,080 Speaker 1: it's going. Yeah, keep us updated. Oh now I want 564 00:34:10,080 --> 00:34:12,520 Speaker 1: to go plant some Okay, I know now that I 565 00:34:12,560 --> 00:34:19,439 Speaker 1: know it's easy. Skeptical, but I'll I'll take the leap. Yeah, 566 00:34:19,560 --> 00:34:22,959 Speaker 1: I don't want to do it. Are very beautiful. People 567 00:34:23,000 --> 00:34:26,800 Speaker 1: have sentimes pictures of the pomegranates they grow, and quite 568 00:34:26,800 --> 00:34:32,479 Speaker 1: a beautiful blossom they are. Ursula wrote, it's about ninety 569 00:34:32,520 --> 00:34:35,280 Speaker 1: degrees here in Cincinnati, Ohio today, and after a morning 570 00:34:35,280 --> 00:34:38,200 Speaker 1: of gardening, I was hankering for a refreshing cocktail. My 571 00:34:38,200 --> 00:34:40,400 Speaker 1: mint plant needed to be trimmed down, so I decided 572 00:34:40,440 --> 00:34:42,960 Speaker 1: on a mohedo and took the chance to flip through 573 00:34:42,960 --> 00:34:45,120 Speaker 1: a couple of cocktail books I have and have not 574 00:34:45,480 --> 00:34:48,319 Speaker 1: thoroughly read. Looking through the book The Cocktail Lab, I 575 00:34:48,440 --> 00:34:51,160 Speaker 1: noticed an apple moheda recipe in which he uses apple 576 00:34:51,239 --> 00:34:55,120 Speaker 1: juice instead of rum for a refreshing, non dehydrating summer drink. 577 00:34:55,280 --> 00:34:57,080 Speaker 1: I wanted to send this to you, guys, because a 578 00:34:57,320 --> 00:34:59,680 Speaker 1: simple inclusion in a cocktail book without setting it aside 579 00:34:59,719 --> 00:35:02,279 Speaker 1: is a tail but just another delicious mixed drink. And 580 00:35:02,320 --> 00:35:06,560 Speaker 1: also because who doesn't want a new drink recipe to try? True? 581 00:35:07,040 --> 00:35:11,640 Speaker 1: Very true sounds refreshing, it does, it sounds lovely. It 582 00:35:11,680 --> 00:35:16,919 Speaker 1: is quite hot in Atlanta as well. Oh, yes, it's been. 583 00:35:17,400 --> 00:35:21,279 Speaker 1: It's been in the nineties all week. We're always on 584 00:35:21,320 --> 00:35:24,759 Speaker 1: the prowl for a refreshing summer drink. We are. Oh 585 00:35:24,800 --> 00:35:29,359 Speaker 1: and speaking of yes, yeah, we got to hit up 586 00:35:29,400 --> 00:35:32,480 Speaker 1: the Atlanta Food and Wine Festival this past weekend and 587 00:35:32,719 --> 00:35:37,920 Speaker 1: try many a refreshing beverage. We tried so many things, 588 00:35:38,800 --> 00:35:46,200 Speaker 1: so many things beyond count truly. Um we were there. Um. 589 00:35:46,239 --> 00:35:52,319 Speaker 1: I went Thursday to a kind of fancier sit down 590 00:35:52,360 --> 00:35:56,719 Speaker 1: meal called edible Eats Edible Ends, edible eats also, but 591 00:35:57,040 --> 00:36:01,239 Speaker 1: edible Ends. It was about making use of all of 592 00:36:01,280 --> 00:36:07,160 Speaker 1: the kind of leftovers in the kitchen, so wasting not 593 00:36:07,239 --> 00:36:09,399 Speaker 1: wasting food, which was a very big thing that came 594 00:36:09,480 --> 00:36:11,920 Speaker 1: up a lot this year. Absolutely, yeah, like holy animal 595 00:36:12,000 --> 00:36:16,240 Speaker 1: kind of stuff, right, yeah, using the scraps all that stuff. Yeah. Um, 596 00:36:16,320 --> 00:36:21,439 Speaker 1: and it was delicious. Um. Local chef Stephen Sadderfield was there, 597 00:36:23,280 --> 00:36:26,520 Speaker 1: and you met so many cool people if you were 598 00:36:26,520 --> 00:36:29,360 Speaker 1: following us on social We actually posted an Instagram story, 599 00:36:29,360 --> 00:36:33,800 Speaker 1: our first ever, some pictures, some updates. Yeah yeah, I 600 00:36:34,280 --> 00:36:36,520 Speaker 1: still have another batch of pictures to to put out 601 00:36:36,560 --> 00:36:39,239 Speaker 1: from that, but it was it was delightful. Everyone there 602 00:36:39,320 --> 00:36:41,000 Speaker 1: was so excited about the food that they were cooking 603 00:36:41,000 --> 00:36:43,279 Speaker 1: and the products that they were using. Um, we met 604 00:36:43,320 --> 00:36:45,880 Speaker 1: some amazing humans that were hoping to bring onto the show. 605 00:36:46,360 --> 00:36:50,120 Speaker 1: Oh absolutely, And um, I was gonna try to like 606 00:36:50,160 --> 00:36:52,000 Speaker 1: take a swing at what was my favorite thing that 607 00:36:52,080 --> 00:36:59,359 Speaker 1: I tried, but my brain was like, no, too much mine. 608 00:37:00,000 --> 00:37:01,719 Speaker 1: It was like sort of the first thing that I tried, 609 00:37:01,760 --> 00:37:05,080 Speaker 1: so I might be biased towards that. But this, Um, 610 00:37:05,080 --> 00:37:08,640 Speaker 1: there's this delightful key lime tart with watermelon and basil 611 00:37:08,800 --> 00:37:10,560 Speaker 1: that was really good and it was just so like 612 00:37:10,680 --> 00:37:13,360 Speaker 1: simple but perfect. I was like, why haven't I put basil? 613 00:37:14,719 --> 00:37:17,600 Speaker 1: Yeah on citrus desserts before? Of course you should, of 614 00:37:17,719 --> 00:37:24,320 Speaker 1: course nice yeah. Um And for for anybody who is interested, 615 00:37:24,400 --> 00:37:28,360 Speaker 1: perhaps doesn't know what we're talking about. Pretty much for 616 00:37:28,480 --> 00:37:31,759 Speaker 1: three days, there's a bunch of classes. Um. I went 617 00:37:31,880 --> 00:37:34,960 Speaker 1: to bacon and champagne and it was like two year 618 00:37:35,239 --> 00:37:39,399 Speaker 1: cured bacon, A bunch of classes about pretty much any 619 00:37:39,480 --> 00:37:42,160 Speaker 1: type of food and drink thing. You can imagine any 620 00:37:42,200 --> 00:37:45,200 Speaker 1: kind of pairings, you can imagine different types of fermentation, 621 00:37:45,280 --> 00:37:48,960 Speaker 1: different types of methods of creating these things. Sure. Yeah, 622 00:37:49,080 --> 00:37:53,440 Speaker 1: and almost everything comes with tasting of stuff. And then 623 00:37:53,680 --> 00:37:56,600 Speaker 1: on Friday, Saturday and Sunday they have tasting tents where 624 00:37:56,920 --> 00:38:02,400 Speaker 1: I think it's over hundred plus um, mostly Southern restaurants 625 00:38:02,480 --> 00:38:07,000 Speaker 1: and breweries and wineries and other producers. Yeah, do the 626 00:38:07,120 --> 00:38:09,359 Speaker 1: do the marketing thing where they got booth set up 627 00:38:09,400 --> 00:38:12,960 Speaker 1: and something for you to taste, and yeah, and we 628 00:38:13,000 --> 00:38:15,839 Speaker 1: did it. You did it a lot harder than I did. 629 00:38:16,719 --> 00:38:19,840 Speaker 1: I tend tended to wear down after the first seven 630 00:38:19,960 --> 00:38:23,480 Speaker 1: or so hours on any given day. But but you're 631 00:38:23,520 --> 00:38:28,920 Speaker 1: a trooper. I was very enthusiastic. Um. I have what 632 00:38:28,960 --> 00:38:30,680 Speaker 1: I'm going to guess is a running thing now where 633 00:38:30,680 --> 00:38:32,799 Speaker 1: every year I try to collect as many coozies as 634 00:38:32,880 --> 00:38:35,479 Speaker 1: I can. And this year I got twenty one, which 635 00:38:35,520 --> 00:38:38,960 Speaker 1: is four more than my seventeen of last year. And 636 00:38:39,000 --> 00:38:42,759 Speaker 1: I got so much stuff. I was like sorting through 637 00:38:43,000 --> 00:38:47,000 Speaker 1: the bag I was carrying around on Saturday, just sunglasses 638 00:38:47,080 --> 00:38:52,560 Speaker 1: and hats and rice and like snacks and can openers, No, 639 00:38:52,760 --> 00:38:56,560 Speaker 1: not can openers, like a bottle bottle openers, a can 640 00:38:56,680 --> 00:39:00,200 Speaker 1: opener that would have been perfect. Oh, I might have one. 641 00:39:01,120 --> 00:39:03,600 Speaker 1: I've got a lot of interesting things in there. I'm 642 00:39:03,640 --> 00:39:07,719 Speaker 1: still sorting through trying to find space. But we had it. 643 00:39:07,719 --> 00:39:09,839 Speaker 1: We had a great time, and he really did meet 644 00:39:09,880 --> 00:39:14,680 Speaker 1: a lot of really rad people doing cool stuff around 645 00:39:14,880 --> 00:39:18,360 Speaker 1: around town, around the South. Um, and we're very eager 646 00:39:18,400 --> 00:39:22,280 Speaker 1: to hopefully get to share some of their stories with you. Absolutely, yeah, 647 00:39:22,320 --> 00:39:25,200 Speaker 1: so um so. Thank you to to y'all for for 648 00:39:25,280 --> 00:39:27,719 Speaker 1: writing in earlier. Thank you to everyone at Atlanta Food 649 00:39:27,719 --> 00:39:30,279 Speaker 1: and Wine for for giving us the opportunity to go 650 00:39:30,320 --> 00:39:33,600 Speaker 1: out and check that out. And hey, uh if you 651 00:39:33,600 --> 00:39:36,200 Speaker 1: would like to write to us, you can do that. Yes, 652 00:39:36,440 --> 00:39:39,520 Speaker 1: our email is food Stuff at how stuff works dot com. 653 00:39:39,760 --> 00:39:44,000 Speaker 1: We're also on the aforementioned social media's where on Facebook 654 00:39:44,040 --> 00:39:46,920 Speaker 1: and Twitter at food Stuff. Hs W stands for how 655 00:39:46,960 --> 00:39:50,920 Speaker 1: Stuff Works. We're also on oh that's all the Instagram, Yes, 656 00:39:51,000 --> 00:39:53,759 Speaker 1: that one. We're on there at food Stuff. We hope 657 00:39:53,800 --> 00:39:55,960 Speaker 1: to hear from you. Thank you, as always to our 658 00:39:56,000 --> 00:39:59,000 Speaker 1: super producer Dylan Fagan, who is apparently the one who 659 00:39:59,040 --> 00:40:01,279 Speaker 1: who turned any onto the topic of can openers in 660 00:40:01,280 --> 00:40:05,239 Speaker 1: the first place. Yeah, he mentioned in passing that, um, 661 00:40:05,360 --> 00:40:08,279 Speaker 1: they had the can for fifty years or before they 662 00:40:08,280 --> 00:40:10,040 Speaker 1: had the can opener. And then Lauren and I struggled 663 00:40:10,040 --> 00:40:12,839 Speaker 1: open the can opener and I was like, well, one, 664 00:40:12,920 --> 00:40:15,319 Speaker 1: Dylan would never struggle with the kid to open a can. 665 00:40:15,600 --> 00:40:19,359 Speaker 1: He's too cool. He's very elegant. Yeah, but too we 666 00:40:19,480 --> 00:40:23,440 Speaker 1: must look into this. Thank you to you for listening, 667 00:40:23,680 --> 00:40:25,399 Speaker 1: and we hope that lots more good things are coming 668 00:40:25,400 --> 00:40:36,279 Speaker 1: your way.