1 00:00:00,920 --> 00:00:08,119 Speaker 1: Happy Saturday. Hi everybody, Chuck here. We're going to go 2 00:00:08,160 --> 00:00:11,119 Speaker 1: back in time today with this selection to February seventh, 3 00:00:11,160 --> 00:00:12,520 Speaker 1: twenty seventeen. 4 00:00:12,840 --> 00:00:15,800 Speaker 2: The keene Wah Revolution, mainly. 5 00:00:15,560 --> 00:00:17,560 Speaker 1: Because I don't remember much about this one and I 6 00:00:17,600 --> 00:00:19,639 Speaker 1: have to listen to these again. So I'm going to listen, 7 00:00:19,680 --> 00:00:22,599 Speaker 1: and I hope you do too. Learn everything you always 8 00:00:22,600 --> 00:00:25,600 Speaker 1: wanted to know and more about keenwa Right now. 9 00:00:29,720 --> 00:00:37,479 Speaker 3: Welcome to Stuff You Should Know, a production of iHeartRadio. 10 00:00:39,560 --> 00:00:43,120 Speaker 4: Hey, and welcome to the podcast. I'm Josh Clark, Charles 11 00:00:43,240 --> 00:00:46,400 Speaker 4: W Chuck Bryant's right there, Jerry's right there. It's a 12 00:00:46,400 --> 00:00:49,280 Speaker 4: little chilly in here, so it's Stuff you should know 13 00:00:49,400 --> 00:00:54,800 Speaker 4: the podcast because it's chilly. That's the cherry on top, 14 00:00:55,720 --> 00:00:56,200 Speaker 4: that's right. 15 00:00:58,440 --> 00:01:02,240 Speaker 1: Spoiler or not spoil or teaser at the end of 16 00:01:02,320 --> 00:01:07,240 Speaker 1: this episode, let's say between the end and before listener 17 00:01:07,319 --> 00:01:09,479 Speaker 1: mail that's agreeable to you. 18 00:01:09,680 --> 00:01:11,280 Speaker 4: At the forty three minute mark. 19 00:01:11,200 --> 00:01:14,960 Speaker 1: We are going to taste soilent for the first time. 20 00:01:15,240 --> 00:01:16,400 Speaker 2: Yeah, live on the air. 21 00:01:16,560 --> 00:01:18,800 Speaker 4: Yeah, I guess I should have thought this through. I 22 00:01:18,800 --> 00:01:20,839 Speaker 4: took him out of the fridge already, so we wandered 23 00:01:20,920 --> 00:01:22,880 Speaker 4: forty three minutes for it to warm up. Should we 24 00:01:22,880 --> 00:01:23,480 Speaker 4: put them back? 25 00:01:23,800 --> 00:01:26,640 Speaker 2: Well, I wouldn't you know. I wasn't going to say 26 00:01:26,640 --> 00:01:28,199 Speaker 2: anything then I was going to say something. 27 00:01:28,400 --> 00:01:29,440 Speaker 4: Should I put him back? 28 00:01:29,760 --> 00:01:31,360 Speaker 2: Well, it's probably best cold, don't. 29 00:01:31,160 --> 00:01:37,720 Speaker 4: Okay, Well hang on everybody, So, yes, we're gonna try 30 00:01:37,720 --> 00:01:40,080 Speaker 4: soilent eventually in this episode. 31 00:01:40,160 --> 00:01:43,200 Speaker 2: That's right. I'm excited to try soilent or to talk 32 00:01:43,200 --> 00:01:45,000 Speaker 2: about quin wa both. 33 00:01:45,240 --> 00:01:48,120 Speaker 4: Okay, So Chuck, you just kind of gave it away 34 00:01:48,960 --> 00:01:53,000 Speaker 4: alongside the title. Sure, we're talking about queen wa today, 35 00:01:53,440 --> 00:01:56,320 Speaker 4: not quinoa, no queen wah. 36 00:01:56,720 --> 00:02:02,560 Speaker 2: That's right. But superfood, yes, some say yeah. 37 00:02:02,720 --> 00:02:04,560 Speaker 4: I mean you can make a pretty good claim that 38 00:02:04,680 --> 00:02:07,520 Speaker 4: it is a super food. And what is a superfood 39 00:02:07,560 --> 00:02:10,240 Speaker 4: if not a type of food that has a lot 40 00:02:10,400 --> 00:02:14,080 Speaker 4: going on just in and of itself. Yeah, it's super Yeah, 41 00:02:14,360 --> 00:02:19,839 Speaker 4: Like blueberries are super fruit or a saii beerry super food? Yeah, 42 00:02:19,960 --> 00:02:24,560 Speaker 4: or ASII berries Yeah, algae. 43 00:02:24,040 --> 00:02:25,840 Speaker 2: I didn't know algae was Oh yeah, I buy that. 44 00:02:26,919 --> 00:02:31,240 Speaker 4: Hemp seeds, sure, chia seeds, yeah. 45 00:02:31,280 --> 00:02:35,760 Speaker 2: A lot of nuts, rich crackers, I don't know. Those 46 00:02:35,800 --> 00:02:39,560 Speaker 2: are just super super delicious and buttery. Yeah, with my 47 00:02:39,639 --> 00:02:40,639 Speaker 2: crab dip especially. 48 00:02:40,720 --> 00:02:44,840 Speaker 4: Oh bet, one day, maybe I'll find out what you 49 00:02:45,000 --> 00:02:49,120 Speaker 4: just want me to bring you crabdip. Yeah, give me 50 00:02:49,160 --> 00:02:50,160 Speaker 4: a cooking lesson. 51 00:02:50,400 --> 00:02:51,560 Speaker 2: Uh So quinoa. 52 00:02:51,960 --> 00:02:55,240 Speaker 1: There are at least one hundred and twenty varieties, and 53 00:02:55,400 --> 00:02:59,200 Speaker 1: it is nothing new. It's been around. In fact, we 54 00:02:59,320 --> 00:03:01,959 Speaker 1: might as well dealt into a little history here. It's 55 00:03:01,960 --> 00:03:06,920 Speaker 1: been cultivated for geez, more than five thousand years. 56 00:03:07,040 --> 00:03:08,760 Speaker 4: I saw up to eight thousand years. 57 00:03:08,919 --> 00:03:12,160 Speaker 2: Well it's more than five thousand, sure, well, I guess 58 00:03:12,160 --> 00:03:13,760 Speaker 2: we could say more than five years. 59 00:03:13,960 --> 00:03:17,040 Speaker 4: Right, more than the last six months. Kima has been 60 00:03:17,080 --> 00:03:18,120 Speaker 4: around on this planet. 61 00:03:18,200 --> 00:03:24,240 Speaker 1: Yeah, and it's an Andean plant and specifically originated around 62 00:03:24,320 --> 00:03:25,880 Speaker 1: Lake Titi Kaka in Peru. 63 00:03:26,080 --> 00:03:28,120 Speaker 4: Yeah, in Bolivia in the Altiplano. 64 00:03:28,400 --> 00:03:30,760 Speaker 2: Yeah, it's wonderful, wonderful area. 65 00:03:30,840 --> 00:03:31,320 Speaker 4: Have you been. 66 00:03:31,440 --> 00:03:33,200 Speaker 2: Oh no, but just look at photos. 67 00:03:33,360 --> 00:03:34,400 Speaker 4: Sure, Machu Pichu. 68 00:03:34,520 --> 00:03:37,040 Speaker 2: Yeah, like we'll look at that place exactly one day. 69 00:03:37,040 --> 00:03:38,800 Speaker 4: Maybe I'd like to go for sure. 70 00:03:39,920 --> 00:03:44,520 Speaker 1: But it is there is historical evidence of it being domesticated, 71 00:03:46,040 --> 00:03:48,520 Speaker 1: like we said, is maybe as long as eight thousand 72 00:03:48,560 --> 00:03:53,520 Speaker 1: years ago. And they even saw in ancient tombs they 73 00:03:53,520 --> 00:03:56,760 Speaker 1: saw little you know, archaeological drawings and things that what 74 00:03:56,840 --> 00:04:00,440 Speaker 1: they think is quinoa. Right, So people were in ingesting 75 00:04:00,480 --> 00:04:03,200 Speaker 1: it and using it as a super food way back when. 76 00:04:03,400 --> 00:04:05,680 Speaker 4: Yeah, and the fact that it grew up there, or 77 00:04:05,800 --> 00:04:09,440 Speaker 4: grows up there, and not only grows, but thrives up 78 00:04:09,440 --> 00:04:15,119 Speaker 4: in this high rocky i think, pretty much arid plateau 79 00:04:16,279 --> 00:04:18,800 Speaker 4: that's also very cold. It doesn't make any sense that 80 00:04:18,839 --> 00:04:21,560 Speaker 4: you'd have anything but like alpacas and lama's up there. 81 00:04:22,240 --> 00:04:24,719 Speaker 4: But in fact, there's a plant that's one of the 82 00:04:24,720 --> 00:04:28,159 Speaker 4: most nutritious foods on the planet that just so happens 83 00:04:28,160 --> 00:04:31,200 Speaker 4: to thrive up there in Bolivia and Peru in the highlands. 84 00:04:31,360 --> 00:04:34,400 Speaker 4: That's pretty awesome, it is. And so of course they 85 00:04:34,760 --> 00:04:39,160 Speaker 4: have used this for thousands and thousands of years, and 86 00:04:39,240 --> 00:04:43,640 Speaker 4: it wasn't It wasn't until I think the early twentieth 87 00:04:43,640 --> 00:04:46,240 Speaker 4: century that it really started to make its way for 88 00:04:46,320 --> 00:04:50,080 Speaker 4: the first time out to the United States. I think 89 00:04:50,080 --> 00:04:52,240 Speaker 4: the USDA got their hands on it and tried to 90 00:04:52,240 --> 00:04:54,080 Speaker 4: get farmers to grow it here in the States, and 91 00:04:54,120 --> 00:04:57,200 Speaker 4: they said, nah, let's give it another one hundred years, 92 00:04:57,200 --> 00:04:58,279 Speaker 4: maybe a little less. 93 00:04:58,560 --> 00:05:00,560 Speaker 1: Yeah, I mean the twenty first century when it really 94 00:05:00,640 --> 00:05:04,200 Speaker 1: kind of became popular. And even in the last she's 95 00:05:04,320 --> 00:05:08,000 Speaker 1: mid two thousands, you can even talk about it being trendy. 96 00:05:08,480 --> 00:05:12,360 Speaker 4: Well, supposedly the whole trend for keen wah, which, by 97 00:05:12,400 --> 00:05:15,200 Speaker 4: the way, in typical stuff you should know, fashion has 98 00:05:15,240 --> 00:05:17,600 Speaker 4: already come and gone, and now we're doing an episode 99 00:05:17,640 --> 00:05:17,880 Speaker 4: on it. 100 00:05:18,520 --> 00:05:20,560 Speaker 2: Oh it's not gone, Are you sure? Oh? 101 00:05:20,640 --> 00:05:24,599 Speaker 4: Yeah, okay, Well do you know how ke hit the map, 102 00:05:24,720 --> 00:05:25,880 Speaker 4: hit the scene. 103 00:05:25,839 --> 00:05:28,560 Speaker 2: Well, in a lot of different ways. I assume you think. 104 00:05:28,440 --> 00:05:32,520 Speaker 1: It's one thing only, right, Oprah. Yeah, she had something 105 00:05:32,520 --> 00:05:33,240 Speaker 1: to do with it, for sure. 106 00:05:33,279 --> 00:05:35,760 Speaker 4: She was on some sort of cleansed diet in two 107 00:05:35,800 --> 00:05:41,560 Speaker 4: thousand and eight and she ate keenwa and mushrooms, I guess, 108 00:05:41,960 --> 00:05:45,279 Speaker 4: and everybody was like, what is that. She's like, oh, 109 00:05:45,320 --> 00:05:47,960 Speaker 4: you've been calling it Canoa, it's keen wah. 110 00:05:48,120 --> 00:05:48,280 Speaker 2: Yeah. 111 00:05:48,320 --> 00:05:49,839 Speaker 4: He said, well we have to try this now. 112 00:05:50,000 --> 00:05:50,240 Speaker 2: Yeah. 113 00:05:50,360 --> 00:05:53,599 Speaker 1: Well, she definitely was a factor, Oprah. Her reach is wide, 114 00:05:54,000 --> 00:05:55,839 Speaker 1: it is, but it doesn't reach me. 115 00:05:56,920 --> 00:05:57,880 Speaker 4: Are you're not an Oprah fan? 116 00:05:58,080 --> 00:05:58,159 Speaker 2: No? 117 00:05:58,279 --> 00:06:01,240 Speaker 1: I think she's fine. But I didn't learn about keen 118 00:06:01,279 --> 00:06:02,800 Speaker 1: wa from her or anything else. 119 00:06:02,880 --> 00:06:04,400 Speaker 4: Where'd you learn about quene wa then? 120 00:06:04,680 --> 00:06:06,000 Speaker 1: Just you know, I think the first time I had 121 00:06:06,040 --> 00:06:09,280 Speaker 1: it was in a restaurant, So it's to me it's 122 00:06:09,279 --> 00:06:10,760 Speaker 1: spread because chefs. 123 00:06:10,480 --> 00:06:13,040 Speaker 4: Started using it because they watch Oprah. 124 00:06:12,920 --> 00:06:18,800 Speaker 1: Yeah, exactly. Chefs don't serve anything unless opiation zero here 125 00:06:18,800 --> 00:06:21,760 Speaker 1: in the United States. You know, I talked about at 126 00:06:21,800 --> 00:06:24,520 Speaker 1: least one hundred and twenty varieties. You're more than likely 127 00:06:24,560 --> 00:06:27,200 Speaker 1: going to be eating the red, red, white, and blue, 128 00:06:27,360 --> 00:06:28,560 Speaker 1: no red, white. 129 00:06:28,360 --> 00:06:32,920 Speaker 2: Or black varieties of quen wah. And do you eat 130 00:06:32,920 --> 00:06:34,880 Speaker 2: it in your home? I guess we'll get to this stuff. 131 00:06:34,880 --> 00:06:36,840 Speaker 2: But I'm curious of you've cooked with it. 132 00:06:36,800 --> 00:06:38,839 Speaker 4: A lot, not a lot. No, I've had it here 133 00:06:38,880 --> 00:06:40,560 Speaker 4: or there. I've had in a couple of restaurants. 134 00:06:40,720 --> 00:06:44,960 Speaker 1: So this stuff is it's known as an ancient grain, 135 00:06:45,200 --> 00:06:49,440 Speaker 1: but it's not exactly a grain, and it's not exactly 136 00:06:49,760 --> 00:06:54,240 Speaker 1: a cereal. It's classified technically as a pseudo cereal, right, 137 00:06:55,080 --> 00:06:57,320 Speaker 1: like fruity pebbles. 138 00:06:57,680 --> 00:06:59,000 Speaker 4: That's one hundred percent cereal. 139 00:06:59,080 --> 00:07:01,520 Speaker 2: Baby, they just came out with cinnamon pebbles. 140 00:07:01,960 --> 00:07:04,000 Speaker 4: Oh I bet those are good. Yeah, you can make 141 00:07:04,040 --> 00:07:06,520 Speaker 4: click cinnamon old shoes and put them in a cereal 142 00:07:06,560 --> 00:07:07,960 Speaker 4: box and it'd be good. 143 00:07:08,279 --> 00:07:11,880 Speaker 1: But uh, Quinwa technically is a pseudo cereal. It comes 144 00:07:11,880 --> 00:07:14,520 Speaker 1: from the goosefoot plant. 145 00:07:14,360 --> 00:07:16,880 Speaker 4: Right, That's why it's not a cereal. Cereal is a 146 00:07:16,920 --> 00:07:20,880 Speaker 4: grain that comes from a grass. Yeah, And Goosefoot's not 147 00:07:20,920 --> 00:07:21,960 Speaker 4: a grass, it's a plant. 148 00:07:22,080 --> 00:07:23,880 Speaker 1: No, And it looks kind of weedy, and as we'll 149 00:07:23,880 --> 00:07:27,120 Speaker 1: see later when you're cultivating, it looks alarmingly like some 150 00:07:27,200 --> 00:07:28,320 Speaker 1: other weeds. 151 00:07:29,000 --> 00:07:29,280 Speaker 4: Weed. 152 00:07:29,360 --> 00:07:33,080 Speaker 2: We can be tricky with the capital w. Oh. Looks 153 00:07:33,080 --> 00:07:35,680 Speaker 2: like marijuana, a little bit from afar. 154 00:07:36,440 --> 00:07:42,480 Speaker 4: Huh. That brilliant red and brilliant yellow marijuana looks like 155 00:07:42,520 --> 00:07:43,240 Speaker 4: what it's growing. 156 00:07:43,400 --> 00:07:44,800 Speaker 2: I'm not sure you know what marijuana is. 157 00:07:44,880 --> 00:07:46,640 Speaker 4: Huh uh. 158 00:07:47,280 --> 00:07:48,960 Speaker 2: I'll show you a picture sometimes. Okay, okay. 159 00:07:50,880 --> 00:07:53,400 Speaker 1: It is labeled a whole grain though, because it's actually 160 00:07:53,760 --> 00:07:56,800 Speaker 1: it fits the whole grain definition because it is the 161 00:07:56,840 --> 00:07:58,920 Speaker 1: whole grain seed which you're eating. 162 00:07:59,080 --> 00:08:01,600 Speaker 4: Yeah, Like when you talk about grains usually again you're 163 00:08:01,640 --> 00:08:04,840 Speaker 4: talking about these things from grasses like wheat, right, And 164 00:08:05,160 --> 00:08:07,840 Speaker 4: there's such a thing as whole grain wheat. But once 165 00:08:07,920 --> 00:08:12,240 Speaker 4: we process something, once we mille it or shell it, 166 00:08:13,320 --> 00:08:15,800 Speaker 4: smack it on the bottom, whatever you do to them, 167 00:08:16,080 --> 00:08:19,000 Speaker 4: you're actually removing certain parts of the grain. 168 00:08:19,160 --> 00:08:19,320 Speaker 2: Right. 169 00:08:19,400 --> 00:08:24,560 Speaker 4: So with like enriched white flour, you've taken a whole 170 00:08:24,600 --> 00:08:28,320 Speaker 4: wheat grain and you've removed the bran and the germ, 171 00:08:28,920 --> 00:08:33,240 Speaker 4: and you've just got yourself the endosperm still and the 172 00:08:33,360 --> 00:08:37,360 Speaker 4: endosperm is what's used mostly for to produce white flour, 173 00:08:37,720 --> 00:08:41,040 Speaker 4: and that's great. It's full of like quick, easily digestible carbs, 174 00:08:41,400 --> 00:08:44,000 Speaker 4: but a lot of the nutrients are lost. 175 00:08:43,800 --> 00:08:46,120 Speaker 2: And actually not easily digestible for many people. 176 00:08:46,280 --> 00:08:48,840 Speaker 4: That's true too, Yeah, but a lot of the nutrients 177 00:08:48,880 --> 00:08:50,920 Speaker 4: are lost in the process. So even if you can 178 00:08:51,040 --> 00:08:53,679 Speaker 4: digest it no problem, you're not getting most of the 179 00:08:53,760 --> 00:08:56,120 Speaker 4: nutrients that were there in the first place. With a 180 00:08:56,160 --> 00:08:59,240 Speaker 4: whole grain, it's got the brand, the germ, and the endosperm, 181 00:08:59,320 --> 00:09:03,400 Speaker 4: and they're all worked together to make you vastly healthier 182 00:09:03,400 --> 00:09:05,640 Speaker 4: than you would be if you're just eating the endosperm 183 00:09:06,000 --> 00:09:07,680 Speaker 4: like you do in white white flour. 184 00:09:07,840 --> 00:09:12,480 Speaker 1: Yeah, and Quenoi in particular, is it's really weird when 185 00:09:12,520 --> 00:09:15,680 Speaker 1: you look at it. It's closer. You wouldn't think so, 186 00:09:15,760 --> 00:09:19,360 Speaker 1: but it's closer to shard and beats and spinach, right 187 00:09:19,440 --> 00:09:21,360 Speaker 1: the plant is anything else. 188 00:09:21,520 --> 00:09:22,520 Speaker 2: Yeah, it's crazy. 189 00:09:22,640 --> 00:09:25,880 Speaker 4: So imagine if, like from spinach plants, we got not 190 00:09:25,920 --> 00:09:29,320 Speaker 4: only the leaves but also the seeds turned out to 191 00:09:29,520 --> 00:09:33,600 Speaker 4: be whole grains. That's what's going on. It's a weird plant. 192 00:09:33,760 --> 00:09:34,040 Speaker 2: It is. 193 00:09:34,200 --> 00:09:37,120 Speaker 4: It shouldn't grow where it grows. It shouldn't be a cereal, 194 00:09:37,440 --> 00:09:40,559 Speaker 4: shouldn't be a grain, it shouldn't be related to beets. 195 00:09:40,600 --> 00:09:42,120 Speaker 2: It shouldn't be delicious. 196 00:09:43,080 --> 00:09:43,600 Speaker 4: But it is. 197 00:09:43,800 --> 00:09:44,280 Speaker 2: That's right. 198 00:09:44,960 --> 00:09:45,120 Speaker 4: Uh. 199 00:09:45,160 --> 00:09:47,240 Speaker 1: And it's super super good for you, Like we're saying 200 00:09:47,240 --> 00:09:50,400 Speaker 1: it's a super food. And one of the reasons, and 201 00:09:50,440 --> 00:09:52,840 Speaker 1: another thing that makes it very strange is that it 202 00:09:52,880 --> 00:09:56,320 Speaker 1: has a ton of protein, which is pretty unusual for 203 00:09:56,360 --> 00:09:58,439 Speaker 1: a plant to have this much protein. 204 00:09:58,640 --> 00:10:01,319 Speaker 4: Yeah, this article made that point, but I wouldn't. Look, 205 00:10:01,400 --> 00:10:04,120 Speaker 4: there's a lot of other plants that have pretty good 206 00:10:04,160 --> 00:10:05,520 Speaker 4: amounts of protein in them. 207 00:10:05,840 --> 00:10:08,559 Speaker 2: What rivals quinoa in amounts. 208 00:10:08,720 --> 00:10:12,240 Speaker 4: At a mammy black beans, lima beans, chickpeas all beat 209 00:10:12,280 --> 00:10:13,160 Speaker 4: it by a mile. 210 00:10:13,360 --> 00:10:13,760 Speaker 2: Yeah. 211 00:10:13,800 --> 00:10:15,840 Speaker 4: I just thought it was weird because not only did 212 00:10:15,840 --> 00:10:18,000 Speaker 4: this article say it, I ran across it elsewhere too 213 00:10:18,040 --> 00:10:21,040 Speaker 4: that they were like, this is it's amazing how much 214 00:10:21,080 --> 00:10:23,120 Speaker 4: protein it has in it. It has like a decent amount, 215 00:10:23,200 --> 00:10:26,000 Speaker 4: especially for a plant. It's just not like eye popping 216 00:10:26,120 --> 00:10:26,840 Speaker 4: or anything like that. 217 00:10:26,960 --> 00:10:28,920 Speaker 2: You know, you just think it's hyperbole. 218 00:10:29,080 --> 00:10:30,640 Speaker 4: I kind of pooh pooed that one. 219 00:10:30,760 --> 00:10:34,040 Speaker 1: Okay, yeah, what it does have unless you think is 220 00:10:34,320 --> 00:10:36,400 Speaker 1: not true as well, well, I'll be the judge of it, 221 00:10:36,960 --> 00:10:42,199 Speaker 1: ten at least ten amino acids and that's good, right or. 222 00:10:42,160 --> 00:10:42,840 Speaker 2: Is it bad too? 223 00:10:43,000 --> 00:10:43,840 Speaker 4: I guess it's okay. 224 00:10:45,080 --> 00:10:46,080 Speaker 2: No, it's choco fl. 225 00:10:46,320 --> 00:10:49,640 Speaker 1: Amino acids, which are great for your body because our 226 00:10:49,679 --> 00:10:52,600 Speaker 1: body cannot make amino acids, so we have to get 227 00:10:52,640 --> 00:10:53,720 Speaker 1: them from food sources. 228 00:10:53,840 --> 00:10:57,520 Speaker 4: Well, they it can't make essential amino acids. It can 229 00:10:57,520 --> 00:11:00,480 Speaker 4: make non essential amino acids, but the essential ones we 230 00:11:00,480 --> 00:11:05,000 Speaker 4: have to get from food. And quin wat is in 231 00:11:05,000 --> 00:11:10,319 Speaker 4: a very small group of plants that are complete sources 232 00:11:10,640 --> 00:11:13,920 Speaker 4: of protein, meaning that they have all of the essential 233 00:11:14,000 --> 00:11:16,880 Speaker 4: amino acids that we need in them. Yes, you don't 234 00:11:16,880 --> 00:11:20,079 Speaker 4: find that in plants very frequently. No, that's what helps 235 00:11:20,120 --> 00:11:21,800 Speaker 4: make it a superfood exactly. 236 00:11:23,480 --> 00:11:27,360 Speaker 1: It's not very high in calorie, no sugar, no cholesterol, 237 00:11:27,400 --> 00:11:28,479 Speaker 1: no sodium. 238 00:11:28,960 --> 00:11:29,400 Speaker 2: What else? 239 00:11:29,679 --> 00:11:32,640 Speaker 4: Zinct a lot of zinc. Has a lot of potassium too. 240 00:11:32,640 --> 00:11:36,240 Speaker 4: Apparently it has the most potassium of any food plant 241 00:11:36,440 --> 00:11:41,080 Speaker 4: that is around. Potassium is really good at regulating blood pressure. Yeah, 242 00:11:41,120 --> 00:11:44,680 Speaker 4: because potassium's in charge of things like fluid retention and 243 00:11:44,760 --> 00:11:46,960 Speaker 4: electrical conduction throughout cells. 244 00:11:47,920 --> 00:11:50,320 Speaker 1: I think just compared to grains, there are plenty of 245 00:11:50,320 --> 00:11:52,520 Speaker 1: other fruits with potassium. 246 00:11:52,720 --> 00:11:54,080 Speaker 4: Oh, okay, is that what it was? 247 00:11:54,400 --> 00:11:57,440 Speaker 2: Yeah? Like bananas are loaded with potassium, are they? Yeah? 248 00:11:57,600 --> 00:12:00,120 Speaker 4: Or is that the work of ever Barnee. 249 00:12:01,080 --> 00:12:04,880 Speaker 2: No, bananas are really good for you. What else? Fiber 250 00:12:05,000 --> 00:12:09,720 Speaker 2: magnesium fol eight? Yeah, that's good and free. 251 00:12:09,880 --> 00:12:13,640 Speaker 4: Well that's a big one, man. So it's very commonly 252 00:12:13,679 --> 00:12:19,400 Speaker 4: touted as a gluten free food grain, which is good 253 00:12:19,520 --> 00:12:22,600 Speaker 4: for people who have Celiac disease. But apparently they've tested 254 00:12:22,640 --> 00:12:24,960 Speaker 4: there's at least would you say, one hundred and twenty 255 00:12:24,960 --> 00:12:30,120 Speaker 4: one hundred and fifty varieties that are in like agricultural 256 00:12:30,120 --> 00:12:34,199 Speaker 4: production right now, and somebody tested a bunch of them 257 00:12:34,240 --> 00:12:36,079 Speaker 4: and they came up with like at least four that 258 00:12:36,280 --> 00:12:39,400 Speaker 4: created a coeliac response. Oh really, Yeah, so you got 259 00:12:39,400 --> 00:12:42,240 Speaker 4: to be careful. For the most part, they are gluten free, 260 00:12:42,320 --> 00:12:45,000 Speaker 4: but they there are a few varieties out there that 261 00:12:45,040 --> 00:12:48,160 Speaker 4: can touch off the old celiac response. 262 00:12:48,240 --> 00:12:48,400 Speaker 2: Well. 263 00:12:48,400 --> 00:12:50,920 Speaker 1: I think one of the deals though, is we're not 264 00:12:50,960 --> 00:12:54,000 Speaker 1: seeing those in the marketplace though, which is one of 265 00:12:54,040 --> 00:12:55,520 Speaker 1: the we'll get to it, but it's one of the 266 00:12:55,559 --> 00:12:58,800 Speaker 1: potential problems is we're only eating like three or four 267 00:12:59,200 --> 00:13:01,920 Speaker 1: of the one hundred and twenty varieties, and I think 268 00:13:02,000 --> 00:13:04,720 Speaker 1: those are for sure gluten free. Okay, Like if you 269 00:13:04,720 --> 00:13:06,640 Speaker 1: go to your grocery store, right, you're not going to 270 00:13:06,679 --> 00:13:10,080 Speaker 1: see one hundred and twenty varieties of this stuff. 271 00:13:10,160 --> 00:13:13,840 Speaker 4: Oh man, you know, yeah, you're probably right. 272 00:13:14,320 --> 00:13:17,319 Speaker 2: Uh all right, well let's take a break and we're 273 00:13:17,320 --> 00:13:19,560 Speaker 2: going to get back and talk a little bit about 274 00:13:19,600 --> 00:13:21,520 Speaker 2: cooking this delicious stuff. 275 00:13:39,440 --> 00:13:48,640 Speaker 4: Selfish, selfish, So Chuck, you were going to lay it 276 00:13:48,679 --> 00:13:51,400 Speaker 4: on everybody how to cook queen Wah. 277 00:13:52,200 --> 00:13:55,400 Speaker 2: It's easy. If you can cook rice, you can cook quenoa. 278 00:13:55,679 --> 00:13:59,000 Speaker 4: Yeah. I would say, well it than I would say 279 00:13:59,000 --> 00:14:01,480 Speaker 4: it's easier than rice. It doesn't stick like rice does. 280 00:14:01,679 --> 00:14:02,720 Speaker 2: Yeah, exactly. 281 00:14:03,000 --> 00:14:06,559 Speaker 4: That's probably rice's biggest downfall. 282 00:14:06,520 --> 00:14:10,480 Speaker 2: The sticky. Yeah, it's also what makes it great though, 283 00:14:10,520 --> 00:14:13,640 Speaker 2: too sure, depending on what kind of rice you're getting. 284 00:14:15,000 --> 00:14:18,720 Speaker 1: I eat keen white the house. I wouldn't say a lot, 285 00:14:18,800 --> 00:14:20,600 Speaker 1: but enough, like. 286 00:14:20,600 --> 00:14:21,480 Speaker 2: Every couple of weeks. 287 00:14:22,040 --> 00:14:24,680 Speaker 4: Oh yeah, that's a lot, is it to me? 288 00:14:26,320 --> 00:14:29,280 Speaker 1: So what you do is you want to rinse it? Yeah, 289 00:14:29,520 --> 00:14:30,840 Speaker 1: like you will some kinds of rice. 290 00:14:30,960 --> 00:14:33,680 Speaker 4: The bag you're you're buying is probably going to say 291 00:14:33,720 --> 00:14:36,080 Speaker 4: pre rinsed or pre washed or something like that. You 292 00:14:36,080 --> 00:14:37,440 Speaker 4: want to rinse it anyway. 293 00:14:37,160 --> 00:14:38,880 Speaker 2: Right, Yeah, they had this. 294 00:14:39,440 --> 00:14:43,080 Speaker 1: It's actually really good for you, this coating called sapanin, 295 00:14:44,800 --> 00:14:48,720 Speaker 1: and despite its it's great health effects, when you add 296 00:14:48,720 --> 00:14:53,440 Speaker 1: water to it, it lathers up like a soap, right yeah, 297 00:14:53,480 --> 00:14:56,920 Speaker 1: and in fact it means it's from the Latin sappo, 298 00:14:57,320 --> 00:15:00,560 Speaker 1: which is soap. So you don't I want to eat 299 00:15:00,560 --> 00:15:01,920 Speaker 1: it even though it's good for you. 300 00:15:01,920 --> 00:15:04,600 Speaker 4: No, the plant produces it to keep like pests away 301 00:15:04,600 --> 00:15:05,640 Speaker 4: from it from eating it. 302 00:15:05,840 --> 00:15:08,800 Speaker 1: Yeah, so you rinse that stuff off, get keenwa when 303 00:15:08,800 --> 00:15:11,120 Speaker 1: you once you see it's really tiny. So you want 304 00:15:11,120 --> 00:15:13,680 Speaker 1: to get a really fine strainer, not like a calender. 305 00:15:13,800 --> 00:15:15,880 Speaker 2: Right, you get a calendar. Then I'll like keenwas going. 306 00:15:15,880 --> 00:15:18,760 Speaker 4: To be eat down the drain man. 307 00:15:18,840 --> 00:15:22,280 Speaker 1: I hate mondays, So get like a sifter, really fine sifter, 308 00:15:22,880 --> 00:15:25,760 Speaker 1: rinse it real good until it's the water's running clear, 309 00:15:26,480 --> 00:15:31,040 Speaker 1: and basically cook it like rice. It's one part keen 310 00:15:31,080 --> 00:15:34,840 Speaker 1: want of two parts water or broth. Well that's what 311 00:15:34,880 --> 00:15:36,000 Speaker 1: I do. I use chicken broth. 312 00:15:36,520 --> 00:15:38,920 Speaker 4: You'd be a madman is to use like water in 313 00:15:39,120 --> 00:15:39,840 Speaker 4: keene wah. 314 00:15:40,360 --> 00:15:43,240 Speaker 2: Or veggie broth if you're you know, weird. 315 00:15:43,600 --> 00:15:46,000 Speaker 4: Or off the meat. 316 00:15:46,440 --> 00:15:50,280 Speaker 2: I'm just kidding. Beef broth if you're gross. 317 00:15:51,320 --> 00:15:53,240 Speaker 4: That doesn't pair well with quen Wah. I could see 318 00:15:53,240 --> 00:15:53,440 Speaker 4: it not. 319 00:15:53,840 --> 00:15:56,400 Speaker 2: I'm just not a big beef broth guy. I might 320 00:15:56,400 --> 00:15:59,680 Speaker 2: have said, beef you did with a th, Yeah, it 321 00:15:59,760 --> 00:16:01,280 Speaker 2: was cute beef broth. 322 00:16:02,960 --> 00:16:03,680 Speaker 4: Beef broth. 323 00:16:04,400 --> 00:16:07,360 Speaker 2: Uh, but I use chicken. I use like half. 324 00:16:08,200 --> 00:16:09,640 Speaker 1: So if I do the two cups of water, I'll 325 00:16:09,640 --> 00:16:11,240 Speaker 1: do one cup water, one cup chicken broth. 326 00:16:12,320 --> 00:16:13,680 Speaker 4: Oh you cut your chicken broth. 327 00:16:13,840 --> 00:16:15,240 Speaker 2: Yeah, I just kind of do half and half. 328 00:16:15,280 --> 00:16:17,080 Speaker 4: I gotcha. You stomp on it, yeah. 329 00:16:17,800 --> 00:16:19,560 Speaker 1: Uh So then you cook it like rice, Like I said, 330 00:16:19,600 --> 00:16:21,560 Speaker 1: you're gonna boil it, and then once it gets to 331 00:16:21,600 --> 00:16:24,600 Speaker 1: a boil covered up, turn it down low and wait 332 00:16:24,680 --> 00:16:26,960 Speaker 1: and let it simmer until it's all soaked up. 333 00:16:27,080 --> 00:16:30,840 Speaker 4: Yeah. And then this article. I'm not as acquainted with 334 00:16:30,960 --> 00:16:33,400 Speaker 4: cooking quen wall as you are, but this article says 335 00:16:33,440 --> 00:16:36,280 Speaker 4: that you want to look for the spirals, the seed 336 00:16:36,360 --> 00:16:38,880 Speaker 4: spirals to be prominent. What's the deal with that? 337 00:16:39,000 --> 00:16:41,000 Speaker 1: You'll see when you look at it, like before you 338 00:16:41,000 --> 00:16:42,760 Speaker 1: cook it, it looks different than afterward. 339 00:16:43,520 --> 00:16:45,080 Speaker 2: And that's the easiest way to say it. Like, once 340 00:16:45,120 --> 00:16:47,680 Speaker 2: you look it's almost like they pop open or something, 341 00:16:48,320 --> 00:16:51,360 Speaker 2: and it's just quite obvious. It's just big and light 342 00:16:51,400 --> 00:16:53,800 Speaker 2: and fluffy, and you see the little seed spiral. 343 00:16:53,680 --> 00:16:55,360 Speaker 4: What's neat is And we kind of walked past it. 344 00:16:55,520 --> 00:16:57,960 Speaker 4: But you said it a couple of times that that steppin' in. 345 00:16:58,040 --> 00:17:01,320 Speaker 2: Is good for really good for you. 346 00:17:01,440 --> 00:17:04,720 Speaker 4: Yeah, it has some amazing properties, Like it's anti tumor, 347 00:17:05,080 --> 00:17:09,960 Speaker 4: anti ulcer, anti inflammatory. Yeah, and so you have to imagine, 348 00:17:10,000 --> 00:17:14,119 Speaker 4: like again that this plant is growing in this random 349 00:17:14,359 --> 00:17:16,760 Speaker 4: place where plants aren't really supposed to grow, and it 350 00:17:16,800 --> 00:17:19,040 Speaker 4: thrives there and it's full of all these nutrients and 351 00:17:19,119 --> 00:17:23,959 Speaker 4: the outer coating is an anti inflammatory, anti tumor agent. 352 00:17:24,119 --> 00:17:27,720 Speaker 2: Yeah, that you wash away. Yeah, it's kind of sad. 353 00:17:28,000 --> 00:17:31,760 Speaker 4: Well, you could save it, sip on it later. I 354 00:17:31,800 --> 00:17:33,639 Speaker 4: wonder what would happen, Like, how would you have to 355 00:17:33,800 --> 00:17:36,080 Speaker 4: ingest do you think, like would it have any anti 356 00:17:36,119 --> 00:17:39,920 Speaker 4: inflammatory properties if you like drank sappening you think or 357 00:17:39,960 --> 00:17:43,040 Speaker 4: do you need to like inject it into your eye. 358 00:17:43,240 --> 00:17:45,720 Speaker 2: I don't know, or mix it into a salve, maybe 359 00:17:45,800 --> 00:17:48,280 Speaker 2: rub on your skin. Yeah, I'm not sure. It's a 360 00:17:48,320 --> 00:17:50,880 Speaker 2: good question. I bet people know we'll hear about. 361 00:17:50,640 --> 00:17:51,960 Speaker 4: That up in Bolivia. They know. 362 00:17:52,680 --> 00:17:55,200 Speaker 1: Uh, so you can eat it in a variety of ways. 363 00:17:55,240 --> 00:17:57,520 Speaker 1: You can just eat it as a side dish like 364 00:17:57,520 --> 00:18:01,360 Speaker 1: you would with rice or couscous or whatever. 365 00:18:01,520 --> 00:18:04,840 Speaker 2: Mashed potatoes. Yeah, although I would eat the mashed potatoes. 366 00:18:05,119 --> 00:18:07,840 Speaker 4: You could mix it with mashed potatoes, right, No, I 367 00:18:07,880 --> 00:18:10,919 Speaker 4: wouldn't do that. One one thing that the author of 368 00:18:10,920 --> 00:18:14,200 Speaker 4: this article, I think it's a Leah Hoyt. She said 369 00:18:14,240 --> 00:18:16,800 Speaker 4: that she likes to mix it in instead of bread 370 00:18:16,800 --> 00:18:21,199 Speaker 4: crumbs into like meatballs or burger. Sure, why not? 371 00:18:21,440 --> 00:18:23,720 Speaker 2: Yeah, good keen wa burger? Yeah? 372 00:18:23,760 --> 00:18:25,920 Speaker 4: So is there such a thing as a keen wahburger? 373 00:18:26,000 --> 00:18:28,560 Speaker 4: That's just keen wa? Could you make that? Or do 374 00:18:28,600 --> 00:18:29,719 Speaker 4: you need something to bind it? 375 00:18:29,760 --> 00:18:33,080 Speaker 1: I think you probably need binding agents for beef, yeah, 376 00:18:33,200 --> 00:18:34,320 Speaker 1: beef broths. 377 00:18:35,760 --> 00:18:36,280 Speaker 2: Or I don't know. 378 00:18:36,320 --> 00:18:38,639 Speaker 1: I've never made a keen waburger, and I don't make 379 00:18:38,680 --> 00:18:40,080 Speaker 1: any kind of veggie burger. 380 00:18:39,880 --> 00:18:43,119 Speaker 2: By like in my home. Oh really, so I wouldn't 381 00:18:43,160 --> 00:18:44,879 Speaker 2: really know how to go about that. 382 00:18:44,960 --> 00:18:47,399 Speaker 4: What do you do? Turkey burgers or I do? Turkey 383 00:18:47,720 --> 00:18:50,520 Speaker 4: Turkey burgers are pretty good depending on the brand. Some 384 00:18:50,640 --> 00:18:53,600 Speaker 4: are just like what is this texture? Yeah? 385 00:18:53,680 --> 00:18:55,920 Speaker 2: I mean I make them myself with my own little recipe. 386 00:18:56,640 --> 00:19:00,560 Speaker 2: But that's just because Emily doesn't need beef beef mm hmm. 387 00:19:01,040 --> 00:19:04,399 Speaker 2: So I've gotten so into the turkey burger that I 388 00:19:04,440 --> 00:19:07,040 Speaker 2: don't even really I mean, I'll I'll have a beef 389 00:19:07,320 --> 00:19:09,120 Speaker 2: burger out right never at home. 390 00:19:09,240 --> 00:19:13,240 Speaker 4: You and I are simpatico on the home burger cooking. Yeah, Hi, 391 00:19:14,080 --> 00:19:16,520 Speaker 4: do you grill or do you skill it form and grill? 392 00:19:17,200 --> 00:19:23,840 Speaker 4: Oh yeah, it's pretty great. Half watch you watch that 393 00:19:23,960 --> 00:19:26,600 Speaker 4: grease strip out of the front. And I've noticed many 394 00:19:26,600 --> 00:19:31,320 Speaker 4: times like I will do the same, drooling grease out 395 00:19:31,320 --> 00:19:31,760 Speaker 4: of my mouth. 396 00:19:32,840 --> 00:19:34,639 Speaker 2: So here's my favorite keen wa dish. And I got 397 00:19:34,680 --> 00:19:38,480 Speaker 2: it from a restaurant in New York that I can't remember, 398 00:19:39,080 --> 00:19:41,399 Speaker 2: but they're all kinds of variations, but I have it. 399 00:19:42,359 --> 00:19:43,800 Speaker 1: I cook it and then put it in the fridge 400 00:19:44,119 --> 00:19:47,080 Speaker 1: and chill it like overnight. So in the summer, I 401 00:19:47,080 --> 00:19:50,640 Speaker 1: will get that cold quenewa and then dice up like 402 00:19:50,840 --> 00:19:56,000 Speaker 1: some cucumber and some red onion, and I mean kind 403 00:19:56,000 --> 00:19:59,600 Speaker 1: of anything you want like that fits a salad, summer salad, 404 00:20:00,240 --> 00:20:05,600 Speaker 1: like orange pepper, like crunchy green pepper or roasted red pepper, garlic, 405 00:20:06,359 --> 00:20:07,520 Speaker 1: throw some pine nuts. 406 00:20:07,320 --> 00:20:09,400 Speaker 4: In there summer right now, Like. 407 00:20:09,359 --> 00:20:11,640 Speaker 2: You get some basil, some fresh herbs. 408 00:20:11,800 --> 00:20:12,960 Speaker 4: That's the way to go, man. 409 00:20:13,080 --> 00:20:15,960 Speaker 1: Yeah, like anything that strikes your fancy. Maybe a little 410 00:20:16,000 --> 00:20:18,040 Speaker 1: lemon juice, little apple cider, vinegar. 411 00:20:17,760 --> 00:20:19,760 Speaker 4: But the base of it is quene. Wah. 412 00:20:19,840 --> 00:20:21,800 Speaker 1: Yeah, and you just mix up anything that you kind 413 00:20:21,800 --> 00:20:24,560 Speaker 1: of you know, I might add some texture like that 414 00:20:24,680 --> 00:20:29,520 Speaker 1: crunch and and serve it alongside like a burger instead 415 00:20:29,560 --> 00:20:30,120 Speaker 1: of fries. 416 00:20:30,600 --> 00:20:32,600 Speaker 4: Oh yeah, it's really really good. 417 00:20:32,760 --> 00:20:36,560 Speaker 2: And you know me, I'm I'm not into healthy foods 418 00:20:36,600 --> 00:20:39,560 Speaker 2: like that a lot, which means it's good, which means 419 00:20:39,560 --> 00:20:43,000 Speaker 2: it's really good. Yeah, and packed with protein, don't forget. 420 00:20:43,240 --> 00:20:43,680 Speaker 2: That's right. 421 00:20:43,960 --> 00:20:45,520 Speaker 4: And it's a complete source of protein. 422 00:20:45,720 --> 00:20:48,840 Speaker 2: So that's or maybe some dried cranberry or golden raisins. 423 00:20:49,000 --> 00:20:51,360 Speaker 4: I'm not big on that kind of stuff in the salad. 424 00:20:51,520 --> 00:20:53,560 Speaker 4: Oh yeah, I know a lot of people like it, 425 00:20:53,640 --> 00:20:53,919 Speaker 4: not me. 426 00:20:54,200 --> 00:20:57,000 Speaker 2: Yeah, No, I don't love the golden raisins, but I 427 00:20:57,000 --> 00:20:59,840 Speaker 2: do like the cranberry do Yeah. Yeah, I think it's nice. 428 00:21:00,840 --> 00:21:03,160 Speaker 2: All right. So that's Chuck's recipe of the week. 429 00:21:03,280 --> 00:21:03,960 Speaker 4: That's pretty good. 430 00:21:04,080 --> 00:21:07,320 Speaker 2: We'll see that every week no matter what the topic is. 431 00:21:07,320 --> 00:21:08,679 Speaker 4: What are you going to come up with for the 432 00:21:08,720 --> 00:21:09,760 Speaker 4: tartar grade? 433 00:21:10,000 --> 00:21:10,800 Speaker 2: Oh? Does you wait. 434 00:21:13,560 --> 00:21:16,040 Speaker 1: So here's the deal with keenwa. It's gotten really trendy. 435 00:21:16,520 --> 00:21:19,000 Speaker 1: So in two thousand and seven, the United States was 436 00:21:19,040 --> 00:21:26,160 Speaker 1: importing seven point three million pounds of quenwa. Twenty twelve, 437 00:21:26,880 --> 00:21:31,399 Speaker 1: they were imported fifty seven million pounds, and who god 438 00:21:31,480 --> 00:21:32,760 Speaker 1: knows what it is this year. 439 00:21:33,040 --> 00:21:35,600 Speaker 4: You know, a lot of that was the direct result 440 00:21:35,840 --> 00:21:40,000 Speaker 4: of a single person of Oprah. Yeah, it all comes 441 00:21:40,000 --> 00:21:43,199 Speaker 4: down to Oprah. No, there is this dude. He was 442 00:21:43,280 --> 00:21:47,919 Speaker 4: a un development worker from Bolivia who'd moved to California, 443 00:21:48,400 --> 00:21:53,359 Speaker 4: and he had obviously grown up at least familiar with keenwa, 444 00:21:53,480 --> 00:21:58,159 Speaker 4: if not eating keen wa. His name was Sergio Nunez Darco, 445 00:21:58,720 --> 00:22:02,240 Speaker 4: and he he saw that kin wa was starting to 446 00:22:02,280 --> 00:22:03,919 Speaker 4: catch on a little bit. I guess he saw that 447 00:22:04,000 --> 00:22:06,800 Speaker 4: episode of Oprah. Yeah, So he went back to Bolivia 448 00:22:07,200 --> 00:22:10,040 Speaker 4: and he found that there were only a few indigenous 449 00:22:10,080 --> 00:22:14,119 Speaker 4: producers who were putting out like retail sized bags of 450 00:22:14,200 --> 00:22:14,640 Speaker 4: kin wa. 451 00:22:14,840 --> 00:22:15,119 Speaker 2: Yeah. 452 00:22:15,160 --> 00:22:17,920 Speaker 4: So he went around and he basically created a co 453 00:22:18,000 --> 00:22:22,320 Speaker 4: op out of all the indigenous farmers who grow queenwa 454 00:22:22,400 --> 00:22:27,840 Speaker 4: and Bolivia, yeah, and made the supply from them reliable 455 00:22:27,920 --> 00:22:33,119 Speaker 4: enough and big enough to supply industry abroad. Around the world. 456 00:22:33,640 --> 00:22:37,280 Speaker 4: This guy almost basically was the flashpoint for the Keenwa explosion. 457 00:22:37,320 --> 00:22:40,240 Speaker 4: He helped it happen, and he made sure that it 458 00:22:40,359 --> 00:22:42,520 Speaker 4: was based on the work of the people who were 459 00:22:42,560 --> 00:22:47,040 Speaker 4: originally cultivating Kinwa, right, Yeah, which is a big one. 460 00:22:47,200 --> 00:22:47,400 Speaker 2: Yeah. 461 00:22:47,440 --> 00:22:49,200 Speaker 1: He went from in two thousand and five, he sold 462 00:22:49,240 --> 00:22:53,920 Speaker 1: twenty five thousand dollars worth through his company, and these 463 00:22:54,040 --> 00:22:56,919 Speaker 1: days he saw in about twenty six million dollars worth 464 00:22:57,240 --> 00:23:00,880 Speaker 1: annually from his own facility and about forty million from 465 00:23:00,880 --> 00:23:04,600 Speaker 1: other facilities. So he basically went around to them and said, Hey, 466 00:23:05,160 --> 00:23:08,600 Speaker 1: these weekend farmers' markets are cute, but how would you 467 00:23:08,640 --> 00:23:10,639 Speaker 1: like to be a part of the industrial food supply. 468 00:23:10,760 --> 00:23:13,920 Speaker 4: Yeah, you put down that pam flute. We're talking business here. 469 00:23:14,160 --> 00:23:15,440 Speaker 2: Did they play the pam flute? 470 00:23:15,560 --> 00:23:17,919 Speaker 4: Yeah? Those Andian Highlanders they love that. 471 00:23:18,320 --> 00:23:21,240 Speaker 2: They love that junking. Is that where zam Fear is from? 472 00:23:21,680 --> 00:23:25,600 Speaker 4: No, I think Sam Fear is. I think he's Mediterranean. 473 00:23:25,720 --> 00:23:26,600 Speaker 2: I want to say Greek. 474 00:23:26,800 --> 00:23:28,440 Speaker 4: Yeah, I'm pretty sure. 475 00:23:28,520 --> 00:23:31,480 Speaker 2: Okay, I don't know if I'm getting He and Yanni confused. 476 00:23:31,119 --> 00:23:32,920 Speaker 4: Though, Oh yeah, maybe we are. 477 00:23:33,200 --> 00:23:36,040 Speaker 1: They seem like they probably at least go bowling together. 478 00:23:36,160 --> 00:23:38,240 Speaker 4: Yanni didn't play the pan flute, though, did he? 479 00:23:38,320 --> 00:23:38,560 Speaker 2: No? 480 00:23:38,560 --> 00:23:41,880 Speaker 4: No, okay, Sam Fear is definitely master of the pamphlet. 481 00:23:41,880 --> 00:23:43,919 Speaker 2: Well, of course you can't call yourself that on a 482 00:23:43,920 --> 00:23:46,000 Speaker 2: CD unless Oprah has said. 483 00:23:45,840 --> 00:23:48,400 Speaker 4: So, right, and that has the stamp of approval. 484 00:23:48,640 --> 00:23:52,200 Speaker 1: So the price has really gone up too as a result. 485 00:23:52,240 --> 00:23:55,480 Speaker 1: And it was not small for a lot of years. 486 00:23:55,480 --> 00:23:59,359 Speaker 1: One metric ton was about five hundred dollars, and in 487 00:23:59,359 --> 00:24:02,560 Speaker 1: two thousand and two that was thirteen hundred dollars, so 488 00:24:02,600 --> 00:24:03,639 Speaker 1: that's almost threefold. 489 00:24:03,880 --> 00:24:06,440 Speaker 2: And again that was six years seven, almost seven years ago. 490 00:24:06,480 --> 00:24:08,080 Speaker 4: Yeah, it kept going up to I think it peaked 491 00:24:08,080 --> 00:24:11,600 Speaker 4: in twenty twelve. Really, yeah, it was. The price went 492 00:24:11,680 --> 00:24:13,120 Speaker 4: up quite a bit, so. 493 00:24:13,080 --> 00:24:14,960 Speaker 2: You would think that's great. These farmers are making a 494 00:24:14,960 --> 00:24:15,960 Speaker 2: ton of money now, right. 495 00:24:16,560 --> 00:24:21,080 Speaker 4: Yes, apparently. I don't know where it started, but somebody 496 00:24:22,280 --> 00:24:26,439 Speaker 4: created some I guess somebody wrote an article or started 497 00:24:26,480 --> 00:24:29,920 Speaker 4: digging around and they said, hey, everybody, you guys are 498 00:24:29,960 --> 00:24:32,439 Speaker 4: eating all this keen wak. Guess what you did. You 499 00:24:32,600 --> 00:24:36,560 Speaker 4: drove up prices so much that the very indigenous people 500 00:24:36,640 --> 00:24:39,960 Speaker 4: who have been cultivating this for thousands of years can't 501 00:24:39,960 --> 00:24:40,880 Speaker 4: afford it anymore. 502 00:24:41,000 --> 00:24:44,119 Speaker 2: So stuck on that hipster, right, Like the people of 503 00:24:44,680 --> 00:24:49,399 Speaker 2: Fiji are exporting Fiji water, but they're all don't have 504 00:24:49,480 --> 00:24:52,240 Speaker 2: clean drinking water themselves. That kind of same thing, right. 505 00:24:52,400 --> 00:24:55,600 Speaker 4: It's basically an American pastime to take hipsters down a peg, 506 00:24:55,640 --> 00:24:56,800 Speaker 4: isn't it? 507 00:24:56,840 --> 00:24:57,440 Speaker 2: Is it? 508 00:24:57,440 --> 00:25:01,520 Speaker 4: It seems like it anything hipsters, Like everybody goes to 509 00:25:01,640 --> 00:25:03,920 Speaker 4: a lot of trouble to dig around and find what's 510 00:25:03,960 --> 00:25:04,520 Speaker 4: wrong with it. 511 00:25:04,680 --> 00:25:07,440 Speaker 1: Yeah, like the one thing they can trace back just 512 00:25:07,480 --> 00:25:10,480 Speaker 1: got to be bled on the hands somewhere. All right, Well, 513 00:25:10,520 --> 00:25:11,959 Speaker 1: let's take a break and we'll talk a little bit 514 00:25:12,000 --> 00:25:15,520 Speaker 1: about what this all means and whether or not that's 515 00:25:15,560 --> 00:25:16,040 Speaker 1: even true. 516 00:25:16,119 --> 00:25:37,280 Speaker 2: Right after this salvash novision. 517 00:25:37,520 --> 00:25:45,520 Speaker 1: No, all right, So if it's being produced in the 518 00:25:45,560 --> 00:25:48,199 Speaker 1: Andes and prices are going up, you would think that 519 00:25:48,240 --> 00:25:50,280 Speaker 1: at some point people in the United States might try 520 00:25:50,280 --> 00:25:52,359 Speaker 1: and take a stab at it. And that's exactly what 521 00:25:52,480 --> 00:25:57,359 Speaker 1: happened and is happening. And you sent this great article 522 00:25:57,480 --> 00:26:01,399 Speaker 1: is Quinoa, California Farmers and New k because Cale had 523 00:26:01,440 --> 00:26:05,280 Speaker 1: a similar explosion in popularity, you know, over. 524 00:26:05,119 --> 00:26:05,960 Speaker 2: The past few years. 525 00:26:06,040 --> 00:26:06,920 Speaker 4: Kale's so hot. 526 00:26:07,480 --> 00:26:07,720 Speaker 2: Yeah. 527 00:26:07,760 --> 00:26:11,320 Speaker 1: I think Cale is out now, yeah, or at least 528 00:26:11,359 --> 00:26:15,400 Speaker 1: made fun of I think for being hipstery and hot. 529 00:26:16,320 --> 00:26:19,000 Speaker 4: Yeah, I think the hipster's kind of chewed that up 530 00:26:19,040 --> 00:26:21,240 Speaker 4: and spit it out. But it's still great. 531 00:26:21,640 --> 00:26:23,760 Speaker 2: I know. People just hate all that stuff. 532 00:26:24,600 --> 00:26:28,080 Speaker 1: Yeah, you know, just like what's trending and what's not 533 00:26:28,320 --> 00:26:29,440 Speaker 1: and what we think is cool. 534 00:26:29,520 --> 00:26:30,520 Speaker 2: Let's write about. 535 00:26:30,240 --> 00:26:32,560 Speaker 4: It, right, And I read this really interesting article. I 536 00:26:32,560 --> 00:26:35,240 Speaker 4: think it was a Mother Jones writer, like a Mother 537 00:26:35,359 --> 00:26:38,960 Speaker 4: Jones AG writer, who basically said, like, hey, dudes, all 538 00:26:39,000 --> 00:26:41,720 Speaker 4: of this stuff that you know is suddenly like the 539 00:26:41,840 --> 00:26:47,359 Speaker 4: hot new superfood. It's niche food marketing. It's the same 540 00:26:47,400 --> 00:26:50,680 Speaker 4: thing as like Oreos coming out with a new flavor 541 00:26:50,760 --> 00:26:53,960 Speaker 4: every like couple months that you got to go try 542 00:26:54,040 --> 00:26:54,719 Speaker 4: or something like that. 543 00:26:54,800 --> 00:26:56,480 Speaker 2: Yeah, like you're just a sheep for kale. 544 00:26:56,640 --> 00:26:59,560 Speaker 4: But but yeah, but geared toward people who don't eat 545 00:26:59,600 --> 00:27:01,639 Speaker 4: junk food. But it's the same exact thing, so it 546 00:27:01,680 --> 00:27:02,800 Speaker 4: don't be a chump. 547 00:27:03,040 --> 00:27:06,040 Speaker 1: Yeah, or at least don't get on your high horse 548 00:27:06,080 --> 00:27:09,240 Speaker 1: about the other stuff, right being mass marketed. 549 00:27:09,320 --> 00:27:13,320 Speaker 4: Or being eaten by idiots and SAPs and simpletons. So 550 00:27:14,240 --> 00:27:17,359 Speaker 4: the thing is the thing that made it even worse though, 551 00:27:17,520 --> 00:27:21,679 Speaker 4: was the idea that like the huge demand in the 552 00:27:21,840 --> 00:27:25,480 Speaker 4: expanded market for keen waw that was largely found in 553 00:27:25,520 --> 00:27:31,240 Speaker 4: the United States was directly responsible for pricing indigenous farmers 554 00:27:31,240 --> 00:27:33,919 Speaker 4: who were growing that keen waw out of it, so 555 00:27:34,000 --> 00:27:36,960 Speaker 4: they weren't even eating it was the problem and is 556 00:27:37,040 --> 00:27:40,440 Speaker 4: well supposedly right, And what they found was that one 557 00:27:40,880 --> 00:27:45,120 Speaker 4: they couldn't afford it. They've been priced out, yeah, or 558 00:27:45,320 --> 00:27:47,680 Speaker 4: they were making the decision to where yeah, they're making 559 00:27:47,720 --> 00:27:50,239 Speaker 4: more money now, but they would rather sell all their 560 00:27:50,320 --> 00:27:55,840 Speaker 4: keen waw and buy less expensive, less nutrient dense food 561 00:27:56,200 --> 00:27:59,800 Speaker 4: for their families. So the very people producing keen waw, 562 00:28:00,040 --> 00:28:03,160 Speaker 4: we're not only couldn't afford it, they also were being 563 00:28:03,240 --> 00:28:06,680 Speaker 4: malnourished as a result of this keen waw explosion. Right, 564 00:28:07,400 --> 00:28:09,240 Speaker 4: So it was a big deal. It made a lot 565 00:28:09,280 --> 00:28:12,600 Speaker 4: of people second guess it feel pretty bad about themselves. 566 00:28:12,760 --> 00:28:15,840 Speaker 4: And I also guarantee it had a negative impact on 567 00:28:15,920 --> 00:28:19,560 Speaker 4: the kinwah market as well, sure, which would directly affect 568 00:28:19,600 --> 00:28:22,479 Speaker 4: the farmers. But what you dug up though on this 569 00:28:23,359 --> 00:28:28,600 Speaker 4: MPR's the salt I Guess blog their food blog. 570 00:28:29,000 --> 00:28:31,040 Speaker 2: Yeah, it was a story about it attached to it 571 00:28:31,040 --> 00:28:31,360 Speaker 2: as well. 572 00:28:31,440 --> 00:28:32,640 Speaker 4: It was pretty eye opening. 573 00:28:33,440 --> 00:28:36,320 Speaker 1: Yeah, these dudes got together and they were trying to 574 00:28:36,320 --> 00:28:37,919 Speaker 1: get to kind of the root of all this, and 575 00:28:37,960 --> 00:28:41,840 Speaker 1: so they got a data source et Naho. It's the 576 00:28:41,920 --> 00:28:45,840 Speaker 1: National Survey of Peru that they carry out every year 577 00:28:47,160 --> 00:28:50,880 Speaker 1: about just Peruvian households and all kinds of data that 578 00:28:50,880 --> 00:28:53,040 Speaker 1: they're collecting, but one of them is food. And there 579 00:28:53,080 --> 00:28:56,400 Speaker 1: are twenty two thousand randomly selected households. So they got 580 00:28:56,400 --> 00:28:59,360 Speaker 1: ten years worth of this data covering from before the 581 00:28:59,440 --> 00:29:04,520 Speaker 1: Keenwah boom a few years before through the keen wa boom, 582 00:29:04,560 --> 00:29:06,760 Speaker 1: so they could kind of do a good comparison. 583 00:29:06,360 --> 00:29:08,960 Speaker 2: Right, and they split the households into three groups. 584 00:29:09,120 --> 00:29:12,240 Speaker 1: Uh, those who grow and eat keenwa, those who eat 585 00:29:12,280 --> 00:29:14,920 Speaker 1: it but don't grow it, and those who neither grow 586 00:29:14,960 --> 00:29:15,840 Speaker 1: it nor eat it. 587 00:29:17,080 --> 00:29:20,400 Speaker 2: They say, yeah, I guess there's the final household is 588 00:29:20,840 --> 00:29:24,480 Speaker 2: people that pronounce it quinola. It's like one household in Peru. 589 00:29:25,000 --> 00:29:26,080 Speaker 2: It's like, what is this stuff? 590 00:29:26,200 --> 00:29:26,600 Speaker 4: Yeah? 591 00:29:27,160 --> 00:29:29,800 Speaker 1: Uh, And they all three showed a clear rise in 592 00:29:29,840 --> 00:29:32,680 Speaker 1: their welfare, which they measured is a total value of 593 00:29:32,720 --> 00:29:38,200 Speaker 1: goods consumed as that price of qen wah rose, and 594 00:29:38,280 --> 00:29:41,840 Speaker 1: apparently that reflected in the increased living standards in. 595 00:29:41,840 --> 00:29:44,320 Speaker 2: Peru as a whole too. So at the height of 596 00:29:44,320 --> 00:29:44,920 Speaker 2: that boom. 597 00:29:45,640 --> 00:29:47,960 Speaker 1: The welfare of the growers increased more rapidly than the 598 00:29:48,000 --> 00:29:50,560 Speaker 1: other two groups, though, which you would you know that 599 00:29:50,640 --> 00:29:51,120 Speaker 1: makes sense? 600 00:29:51,400 --> 00:29:56,280 Speaker 4: Yeah, and so you can. They basically tracked a direct 601 00:29:56,320 --> 00:30:00,000 Speaker 4: correlation between the keen wah boom around the world and 602 00:30:00,000 --> 00:30:05,320 Speaker 4: and a rise in the household welfare of keenwa farmers 603 00:30:05,360 --> 00:30:05,880 Speaker 4: back in Peru. 604 00:30:06,280 --> 00:30:06,440 Speaker 2: Yeah. 605 00:30:06,480 --> 00:30:10,680 Speaker 4: So they conclusively proved pretty much that there there was 606 00:30:10,800 --> 00:30:16,520 Speaker 4: no that these farmers weren't too poor to afford keenwa. 607 00:30:17,160 --> 00:30:19,680 Speaker 4: But the other one was still left standing, right right, 608 00:30:19,800 --> 00:30:23,960 Speaker 4: the idea that they were selling all their keenwah, but 609 00:30:24,000 --> 00:30:26,560 Speaker 4: then they were still malnursed because they were buying less 610 00:30:26,640 --> 00:30:30,720 Speaker 4: nutritionally dense food. Yeah, and that apparently they managed to 611 00:30:30,760 --> 00:30:31,680 Speaker 4: disprove as well. 612 00:30:31,960 --> 00:30:33,800 Speaker 1: Yeah, at least that's what they're saying in this paper. 613 00:30:33,880 --> 00:30:38,200 Speaker 1: I mean, we're not saying this is evidence, but at 614 00:30:38,280 --> 00:30:41,040 Speaker 1: least this is what they dug out after pouring over 615 00:30:41,080 --> 00:30:45,200 Speaker 1: these ten years worth of studies. They said this guy 616 00:30:45,240 --> 00:30:50,560 Speaker 1: Andrew Stevens, a doctoral candidate, focused on specifically the Puno 617 00:30:51,200 --> 00:30:54,400 Speaker 1: region in the Andes, which grows about eighty percent of 618 00:30:54,440 --> 00:30:58,120 Speaker 1: all the kenwan Peru, and he said this is a 619 00:30:58,160 --> 00:31:02,400 Speaker 1: it's a cultural and nutritionally hordant food, but it's not. 620 00:31:03,480 --> 00:31:05,160 Speaker 1: I think the gist was people are trying to make 621 00:31:05,200 --> 00:31:07,600 Speaker 1: it out to be like this is what they subsist 622 00:31:07,640 --> 00:31:09,719 Speaker 1: on every day and they can't afford to eat it, right, 623 00:31:09,840 --> 00:31:11,560 Speaker 1: And he said, this is actually a pretty small part 624 00:31:11,600 --> 00:31:15,840 Speaker 1: of their diet overall, and they're actually eating more quinoa 625 00:31:16,400 --> 00:31:19,520 Speaker 1: than ever before in that region that grows the most. 626 00:31:19,560 --> 00:31:20,640 Speaker 4: That was pretty surprising. 627 00:31:21,040 --> 00:31:23,960 Speaker 1: So it said they did not come cut back their 628 00:31:23,960 --> 00:31:27,920 Speaker 1: consumption between twenty four and twenty twelve despite a fourfold 629 00:31:28,320 --> 00:31:32,000 Speaker 1: price increase. They see no signs of changing calories, proteins 630 00:31:32,040 --> 00:31:35,040 Speaker 1: or carbohydrates and the diet across Peru as a whole. 631 00:31:35,720 --> 00:31:36,760 Speaker 2: So they kind of debunked it. 632 00:31:36,960 --> 00:31:43,280 Speaker 4: Yeah, pretty cool. Hipster's rejoice, They shall rejoice, but there 633 00:31:43,280 --> 00:31:46,640 Speaker 4: are still some outstanding problems, right, sure, So, like you 634 00:31:46,640 --> 00:31:48,760 Speaker 4: said it was, you said that I mentioned it was 635 00:31:48,760 --> 00:31:53,960 Speaker 4: a culturally important food, so much so that Bolivia and 636 00:31:54,040 --> 00:31:58,520 Speaker 4: it's drafted two thousand and nine Constitution and shrine quen 637 00:31:58,600 --> 00:32:02,120 Speaker 4: whas part of their food sovereignty, which is their right 638 00:32:02,200 --> 00:32:05,000 Speaker 4: to protect culturally important food. 639 00:32:05,560 --> 00:32:08,280 Speaker 1: Yeah, like, hey, you're coming in here and you're basically 640 00:32:08,400 --> 00:32:09,840 Speaker 1: taking this and now you're going to grow it all 641 00:32:09,880 --> 00:32:10,600 Speaker 1: over the world. 642 00:32:10,560 --> 00:32:12,960 Speaker 4: Right, And they recognized the importance of queen wa for 643 00:32:13,000 --> 00:32:17,200 Speaker 4: a very long time. There was apparently a Colorado researcher 644 00:32:17,720 --> 00:32:20,960 Speaker 4: who went to Bolivia in nineteen eighty six and was 645 00:32:21,000 --> 00:32:24,720 Speaker 4: shot dead trying to smuggle keen Wa seeds out of 646 00:32:24,720 --> 00:32:29,280 Speaker 4: the country. Yeah, and I guess somebody from Colorado eventually 647 00:32:29,320 --> 00:32:33,560 Speaker 4: got them out because Colorado State University patented a hybrid 648 00:32:33,640 --> 00:32:36,880 Speaker 4: quin wa in nineteen ninety four based on Bolivian seeds, 649 00:32:37,560 --> 00:32:41,880 Speaker 4: and the government of Bolivia called them bio pirates. WHOA, Yeah, 650 00:32:41,880 --> 00:32:44,120 Speaker 4: that's not something you want leveled at you. No, not 651 00:32:44,200 --> 00:32:44,960 Speaker 4: by Bolivia. 652 00:32:46,760 --> 00:32:48,320 Speaker 2: The other thing too, and I think you sent me 653 00:32:48,360 --> 00:32:54,440 Speaker 2: this was that because there's more. Basically, there's sort of 654 00:32:54,440 --> 00:32:55,560 Speaker 2: a land grab going on. 655 00:32:55,840 --> 00:32:58,440 Speaker 1: Yeah, this is where I was going in Peru where 656 00:32:59,440 --> 00:33:01,840 Speaker 1: all of a sudden and they realize that you know, 657 00:33:01,920 --> 00:33:04,160 Speaker 1: before when it wasn't worth that much money they I mean, 658 00:33:04,160 --> 00:33:05,920 Speaker 1: sure they were producing it, but it wasn't like it 659 00:33:06,000 --> 00:33:08,280 Speaker 1: is now. So all these people are saying, wait, this 660 00:33:08,920 --> 00:33:11,280 Speaker 1: land that was once unused, like, is anyone claiming it? 661 00:33:11,600 --> 00:33:14,000 Speaker 1: And there's sort of a rush to claim these lands. Well, 662 00:33:14,040 --> 00:33:15,320 Speaker 1: there was fighting going on. 663 00:33:15,400 --> 00:33:17,720 Speaker 4: Yeah, there was violence that broke out in February of 664 00:33:17,760 --> 00:33:23,720 Speaker 4: I think twenty fifteen maybe sorry, twenty fourteen, where one 665 00:33:23,720 --> 00:33:26,640 Speaker 4: guy got his arm blown off by dynamite during this 666 00:33:26,800 --> 00:33:30,080 Speaker 4: battle among hundreds of farmers for some land that had 667 00:33:30,120 --> 00:33:34,160 Speaker 4: been sitting there abandoned for like decades. And part of 668 00:33:34,160 --> 00:33:38,560 Speaker 4: the problem is when you're doing good agricultural practices. What 669 00:33:38,600 --> 00:33:41,520 Speaker 4: did we talk about no till farming in. 670 00:33:42,320 --> 00:33:44,080 Speaker 2: I was thinking that too, I can't remember. 671 00:33:44,120 --> 00:33:46,880 Speaker 4: Well, we've definitely talked a lot about that. Yeah, And 672 00:33:47,160 --> 00:33:50,240 Speaker 4: when you're using good agricultural practice, one of the main 673 00:33:50,280 --> 00:33:53,960 Speaker 4: things you want to do is let fields lay fallow 674 00:33:54,440 --> 00:33:57,320 Speaker 4: for a year season at a time. And they're not 675 00:33:57,400 --> 00:33:59,840 Speaker 4: doing that anymore in the Andes. And again, this is 676 00:34:00,120 --> 00:34:04,080 Speaker 4: really really fragile crop land that they're growing this stuff in, 677 00:34:04,400 --> 00:34:07,960 Speaker 4: so they're not letting it lay fallow any longer. And 678 00:34:08,000 --> 00:34:12,680 Speaker 4: they're also using lamas less. Yeah, and lamas and quin 679 00:34:12,719 --> 00:34:15,560 Speaker 4: wa go together like rice and beans, which, by the way, 680 00:34:15,600 --> 00:34:20,200 Speaker 4: is another complete protein food, but it's not just a 681 00:34:20,280 --> 00:34:22,320 Speaker 4: single food, so you can super food. 682 00:34:22,400 --> 00:34:26,400 Speaker 2: Yeah, yeah, man, what was that episode? It's totally on 683 00:34:26,440 --> 00:34:27,280 Speaker 2: the tip of my tongue. 684 00:34:27,400 --> 00:34:31,040 Speaker 4: We talked a lot about no till no till farming. 685 00:34:32,320 --> 00:34:34,799 Speaker 2: I can't remember. I want to say I had something 686 00:34:34,800 --> 00:34:36,200 Speaker 2: to do with the dust bowl, but we didn't do 687 00:34:36,239 --> 00:34:36,879 Speaker 2: one on the dust ball. 688 00:34:37,040 --> 00:34:39,480 Speaker 4: We did we did one on the dust ball and desertification. 689 00:34:39,840 --> 00:34:41,120 Speaker 4: Maybe it was the dust bowl. 690 00:34:41,480 --> 00:34:44,359 Speaker 2: Yeah, good one. Yeah. 691 00:34:44,400 --> 00:34:47,080 Speaker 1: So the lamas, that's one of the big issues, right, 692 00:34:47,160 --> 00:34:49,680 Speaker 1: is that they're not letting them poop everywhere. 693 00:34:49,920 --> 00:34:52,319 Speaker 4: Well they're not. They're not lama farming like they used to. 694 00:34:52,760 --> 00:34:55,560 Speaker 4: Lamas use a lot of grazing land and they're like, 695 00:34:55,600 --> 00:35:00,320 Speaker 4: we can use that instead to grow quin wa. 696 00:35:00,000 --> 00:35:01,960 Speaker 2: Because king wa is more valuable than lamas. 697 00:35:02,160 --> 00:35:05,600 Speaker 4: Right, But lamas again and quen wah go together like 698 00:35:05,680 --> 00:35:09,040 Speaker 4: rice and beans, and lama poop is almost like it's 699 00:35:09,600 --> 00:35:14,440 Speaker 4: designed or tailored to fertilize quin wah. They started to 700 00:35:14,520 --> 00:35:17,880 Speaker 4: use sheep poop instead, I guess imported sheep poop, and 701 00:35:17,920 --> 00:35:21,759 Speaker 4: it allows a lot more pests and invasive weeds than 702 00:35:21,960 --> 00:35:25,080 Speaker 4: lama poop does. Right, when lama poop is fertilizing, So 703 00:35:25,160 --> 00:35:30,359 Speaker 4: the whole ecosystem is definitely being altered. Yeah, and not 704 00:35:30,440 --> 00:35:33,680 Speaker 4: necessarily in good ways. Because of this huge demand and 705 00:35:34,080 --> 00:35:37,960 Speaker 4: this huge influx of cash, it's basically more money, more problems. Yeah, 706 00:35:38,040 --> 00:35:41,399 Speaker 4: the Alto Plano's people are finding out. 707 00:35:41,640 --> 00:35:44,400 Speaker 1: It's so weird or not weird, but kind of sad 708 00:35:44,480 --> 00:35:46,560 Speaker 1: that you can't you know, it can't just be a 709 00:35:46,560 --> 00:35:48,920 Speaker 1: success story nuverous. 710 00:35:49,160 --> 00:35:51,439 Speaker 4: You know, I'm good with the bad. 711 00:35:51,480 --> 00:35:52,960 Speaker 2: I guess in the long run. 712 00:35:53,000 --> 00:35:55,319 Speaker 1: They're also worried that I was talking about all those 713 00:35:55,360 --> 00:35:59,239 Speaker 1: different varieties. I saw the one hundred and twenty, but 714 00:35:59,280 --> 00:36:02,160 Speaker 1: it says here there could be up to thousands of 715 00:36:02,200 --> 00:36:06,520 Speaker 1: different varieties. Yeah, and farmers are abandoning most of these 716 00:36:06,719 --> 00:36:09,000 Speaker 1: to concentrate on the ones that they can sell to 717 00:36:09,320 --> 00:36:12,400 Speaker 1: you know, ship out to export to American markets or 718 00:36:12,400 --> 00:36:15,480 Speaker 1: I guess just you know, not just America. 719 00:36:15,880 --> 00:36:18,160 Speaker 2: I think Europe has eaten stuff like crazy too, are they. 720 00:36:18,640 --> 00:36:23,080 Speaker 1: Yeah, but it says that those varieties are This guy 721 00:36:23,120 --> 00:36:26,440 Speaker 1: says that they're the future of Quenwa because they can 722 00:36:26,480 --> 00:36:28,840 Speaker 1: adapt to things like climate change. And if you narrow 723 00:36:29,400 --> 00:36:32,400 Speaker 1: the varieties down to a certain few and they don't adapt, 724 00:36:32,440 --> 00:36:33,400 Speaker 1: then you're kind of screwed. 725 00:36:33,520 --> 00:36:36,360 Speaker 4: Yeah, you're sol If you have three thousand to choose 726 00:36:36,360 --> 00:36:40,040 Speaker 4: from to try to adapt to changing climate, then yeah, 727 00:36:40,080 --> 00:36:44,120 Speaker 4: you're way better off. So crop diversity is pretty important. 728 00:36:44,160 --> 00:36:46,279 Speaker 4: But yeah, that's getting erased as well. 729 00:36:46,400 --> 00:36:49,640 Speaker 1: Yeah, well they're trying to encourage it with these Andean farmers. 730 00:36:49,719 --> 00:36:53,440 Speaker 1: At least they are working with Bolivia and Peru to 731 00:36:53,480 --> 00:36:57,760 Speaker 1: develop internal markets for these threatened varieties, like with school 732 00:36:57,800 --> 00:37:01,080 Speaker 1: food programs and stuff like, not necessarily to sell, but 733 00:37:01,200 --> 00:37:03,880 Speaker 1: to use like within the country at hospitals and schools. 734 00:37:04,280 --> 00:37:06,640 Speaker 1: They said they've been fairly successful with some of that stuff, 735 00:37:07,160 --> 00:37:09,640 Speaker 1: so hopefully that continues. 736 00:37:09,719 --> 00:37:12,520 Speaker 4: See that. To me, that's what government subsidies are for 737 00:37:12,719 --> 00:37:19,040 Speaker 4: stuff like that, for like small indigenous farmers who are 738 00:37:19,200 --> 00:37:24,000 Speaker 4: protecting a thousand year old varieties of crops that are 739 00:37:24,320 --> 00:37:29,440 Speaker 4: part of the cultural fabric of a country. 740 00:37:29,520 --> 00:37:33,719 Speaker 2: Yeah, for the future for all. Sure, they are growing 741 00:37:33,719 --> 00:37:36,719 Speaker 2: at California though that article you sent this dude is 742 00:37:36,760 --> 00:37:40,440 Speaker 2: growing it in the Sonoran Desert crazy in the Imperial 743 00:37:40,520 --> 00:37:44,320 Speaker 2: Valley below sea level, in like one of the hottest 744 00:37:44,320 --> 00:37:46,960 Speaker 2: places in North America. Yeah, they're growing quenwa. 745 00:37:47,120 --> 00:37:50,319 Speaker 4: Yeah. Well, part of the problem is quinoa is very 746 00:37:50,360 --> 00:37:52,640 Speaker 4: closely related. I think it's in the same genus as 747 00:37:53,080 --> 00:37:54,440 Speaker 4: something called lamb's quarters. 748 00:37:54,560 --> 00:37:56,279 Speaker 2: Yeah, that's the weed which. 749 00:37:56,200 --> 00:37:59,680 Speaker 4: Doesn't really matter up in the Alto Plano, but in California, 750 00:38:00,120 --> 00:38:06,000 Speaker 4: lambs quarters is a toxic, toxic plant to livestock which 751 00:38:06,080 --> 00:38:08,959 Speaker 4: might accidentally graze on it. Yeah, they're not thinking about 752 00:38:08,960 --> 00:38:12,120 Speaker 4: that kind of stuff. And then it also carries a 753 00:38:12,200 --> 00:38:15,600 Speaker 4: virus that kills alfalfa, which is very much grown in 754 00:38:15,640 --> 00:38:19,399 Speaker 4: California to feed that live stock. Man. So there's it's 755 00:38:19,680 --> 00:38:24,800 Speaker 4: it's weird. It's a complex, amazing plant that shouldn't exist. 756 00:38:25,920 --> 00:38:30,480 Speaker 1: Yeah, maybe that'll be the title quin Wa colon complex 757 00:38:30,600 --> 00:38:31,759 Speaker 1: more complex than you think. 758 00:38:32,120 --> 00:38:32,640 Speaker 4: That's gooding. 759 00:38:33,640 --> 00:38:36,359 Speaker 2: Or maybe it should say, well, never mind, I'll forget 760 00:38:36,400 --> 00:38:39,680 Speaker 2: that out. Or should we just brainstorm some more on 761 00:38:39,880 --> 00:38:40,799 Speaker 2: let's show title? 762 00:38:40,880 --> 00:38:41,359 Speaker 4: Let's do it? 763 00:38:41,960 --> 00:38:45,080 Speaker 2: Are we gonna try that soilent? Yes, let's and then 764 00:38:45,120 --> 00:38:45,839 Speaker 2: do listener mail. 765 00:38:46,000 --> 00:38:46,680 Speaker 4: Yeah, let's do. 766 00:38:46,680 --> 00:38:48,400 Speaker 3: That all right? 767 00:38:50,760 --> 00:38:54,439 Speaker 4: So, uh here we are. We're gonna try this. 768 00:38:54,480 --> 00:38:56,760 Speaker 2: Yeah, soilent. It's it a white bottle. 769 00:38:57,000 --> 00:38:59,800 Speaker 4: We caught a lot of flak about not having tried 770 00:38:59,840 --> 00:39:02,640 Speaker 4: it and still done something. I'm like, well, here we go. Then, 771 00:39:02,840 --> 00:39:05,640 Speaker 4: I'm not iridescent, but I've done an episode on iridescence. 772 00:39:06,160 --> 00:39:08,839 Speaker 4: Give me a break, people. 773 00:39:09,239 --> 00:39:10,880 Speaker 2: I think you should probably shake well, right. 774 00:39:11,160 --> 00:39:13,399 Speaker 4: I think so, I don't know. We gotta go back 775 00:39:13,440 --> 00:39:15,319 Speaker 4: and listen to the episode again. It's been a while. 776 00:39:15,400 --> 00:39:18,240 Speaker 2: People also thought that that was a sponsored episode by Soilent, 777 00:39:18,760 --> 00:39:21,399 Speaker 2: and I was like, I think we said enough bad 778 00:39:21,440 --> 00:39:23,680 Speaker 2: things about the taste. Yeah, you should have figured out 779 00:39:23,680 --> 00:39:24,080 Speaker 2: that it was not. 780 00:39:25,680 --> 00:39:29,040 Speaker 4: All right, here we go, so this is us trying solent. 781 00:39:29,239 --> 00:39:31,279 Speaker 4: We also want to say thanks again to Don Kent 782 00:39:31,719 --> 00:39:32,680 Speaker 4: for sending this in. 783 00:39:33,200 --> 00:39:33,920 Speaker 2: It smells like. 784 00:39:34,280 --> 00:39:36,440 Speaker 4: That's a nice kind of a nice smell. 785 00:39:36,520 --> 00:39:38,200 Speaker 2: What does that smell like? It smells like cereal milk. 786 00:39:38,800 --> 00:39:40,799 Speaker 4: We got that a lot. A lot of people said 787 00:39:40,800 --> 00:39:43,520 Speaker 4: it smelled like or it tastes like cheerios milk. 788 00:39:43,600 --> 00:39:44,920 Speaker 2: It's totally what it smells like. 789 00:39:44,960 --> 00:39:47,760 Speaker 4: Can we say cheerios? Or is this an episode for cheerios? 790 00:39:47,800 --> 00:39:50,960 Speaker 2: Now all right, I'm gonna should one. 791 00:39:55,640 --> 00:39:58,759 Speaker 4: I thought we were chugging the whole thing. No, oh, 792 00:39:58,800 --> 00:40:00,400 Speaker 4: that's that's not bad. It is. 793 00:40:00,480 --> 00:40:01,239 Speaker 2: It's not bad at all. 794 00:40:01,280 --> 00:40:03,600 Speaker 4: One hundred percent cheerio cereal milk. 795 00:40:03,719 --> 00:40:04,080 Speaker 2: Yeah. 796 00:40:04,120 --> 00:40:05,919 Speaker 4: I think I would have come up with that even 797 00:40:05,960 --> 00:40:08,680 Speaker 4: if somebody hadn't said it that's good. 798 00:40:09,840 --> 00:40:12,879 Speaker 2: Yeah, I mean it's sort of bland. It's definitely. It's 799 00:40:12,920 --> 00:40:16,240 Speaker 2: not nearly a sweet. It's not like a honeynut cheerio milk. 800 00:40:17,000 --> 00:40:19,439 Speaker 4: No, that's true cinnamon toast crunch milk. 801 00:40:19,480 --> 00:40:19,879 Speaker 2: It's not bad. 802 00:40:19,920 --> 00:40:21,239 Speaker 1: I was dreading this. I thought it was going to 803 00:40:21,280 --> 00:40:24,480 Speaker 1: be awful from all the comments. But it's not bad 804 00:40:24,480 --> 00:40:24,759 Speaker 1: at all. 805 00:40:24,920 --> 00:40:27,399 Speaker 4: I like it. I can see how you would kind 806 00:40:27,400 --> 00:40:30,520 Speaker 4: of start to crave it because it's got that like 807 00:40:30,640 --> 00:40:33,760 Speaker 4: almost a fatty mouthfeel to it, you know what I mean? Yeah, 808 00:40:34,040 --> 00:40:35,800 Speaker 4: like it really gets on the tongue. 809 00:40:35,920 --> 00:40:38,640 Speaker 2: Huh. All right, well there it is. 810 00:40:39,520 --> 00:40:41,600 Speaker 4: I should probably stop. It's pretty. It's got a lot 811 00:40:41,600 --> 00:40:42,440 Speaker 4: of calories in it. 812 00:40:42,520 --> 00:40:45,480 Speaker 2: Yeah, I mean that's twenty percent if you're a daily nutrition. 813 00:40:45,320 --> 00:40:48,200 Speaker 4: Well thanks again to Don Kent. Thanks again to everybody 814 00:40:48,200 --> 00:40:51,320 Speaker 4: who wrongly called us out for doing an ad for soilent. 815 00:40:51,640 --> 00:40:54,200 Speaker 2: The aftertaste is a little bit like milk of magnesia. 816 00:40:55,080 --> 00:40:56,640 Speaker 2: I'm not kidding that, like my lana. 817 00:40:57,080 --> 00:40:59,160 Speaker 4: Yeah, no, I know, you mean kind of chalky. I 818 00:40:59,200 --> 00:41:03,640 Speaker 4: don't have that. M oh. If you want to know 819 00:41:03,680 --> 00:41:05,919 Speaker 4: more about soilet go listen to the soil Lamp sub 820 00:41:06,520 --> 00:41:08,359 Speaker 4: In the meantime, if you want to know more about 821 00:41:08,440 --> 00:41:11,719 Speaker 4: Queen Wa, type that word q U I n O 822 00:41:11,880 --> 00:41:15,160 Speaker 4: A into the search bar houstuffworks dot com. And since 823 00:41:15,200 --> 00:41:17,520 Speaker 4: I said search bar, it's time for more soil it. 824 00:41:19,200 --> 00:41:20,719 Speaker 4: I mean it's time for listening. 825 00:41:20,440 --> 00:41:23,960 Speaker 2: Now, all right, I'm gonna call yeah. 826 00:41:24,000 --> 00:41:27,520 Speaker 1: I definitely don't like the aftertaste, sort of chalking up 827 00:41:27,560 --> 00:41:28,640 Speaker 1: on my throat and tongue. 828 00:41:29,080 --> 00:41:31,839 Speaker 4: I kind of like this stuff. I like food more, 829 00:41:31,920 --> 00:41:32,879 Speaker 4: but that's not bad. 830 00:41:33,040 --> 00:41:33,320 Speaker 2: Sure. 831 00:41:33,640 --> 00:41:36,239 Speaker 4: Like if somebody said should I drink soil it, I'd 832 00:41:36,239 --> 00:41:37,040 Speaker 4: say why not? 833 00:41:38,760 --> 00:41:39,719 Speaker 2: All right, I'm gonna call this. 834 00:41:39,960 --> 00:41:44,200 Speaker 1: Uh, just a nice email from this lovely Australian woman. 835 00:41:45,120 --> 00:41:47,320 Speaker 1: Hey guys, been a long time listener, first time writer, 836 00:41:48,360 --> 00:41:51,440 Speaker 1: currently living in Sydney, Australia, though I grew up in 837 00:41:51,440 --> 00:41:54,480 Speaker 1: Tennessee and now I'm a Florida. 838 00:41:54,160 --> 00:41:57,520 Speaker 2: Resident all over the place. Wow, so maybe she's not Australian. 839 00:41:58,120 --> 00:42:00,799 Speaker 2: I've been listening to y'all. Y'all since I was in 840 00:42:00,840 --> 00:42:05,480 Speaker 2: college at UTK Go Balls, and I even brought you 841 00:42:05,560 --> 00:42:07,720 Speaker 2: along with me while spending a year living in France. 842 00:42:08,160 --> 00:42:09,680 Speaker 2: If you do end up reading this on the air, 843 00:42:09,760 --> 00:42:12,440 Speaker 2: which I don't expect, I would be so thrilled. If 844 00:42:12,480 --> 00:42:14,279 Speaker 2: you give a shout out to my little sister LB, 845 00:42:14,800 --> 00:42:17,120 Speaker 2: currently in Portland. It's up LB. 846 00:42:17,400 --> 00:42:19,359 Speaker 4: She's used a little reverse psychology on. 847 00:42:19,320 --> 00:42:21,640 Speaker 2: You there, Yeah, she did. Anytime we make a road trip. 848 00:42:21,640 --> 00:42:24,279 Speaker 1: We put on stuff you should know, which insights a 849 00:42:24,360 --> 00:42:25,960 Speaker 1: groan from her every time. 850 00:42:27,040 --> 00:42:30,560 Speaker 2: It's the chit chat that bugs her. We just gave 851 00:42:30,560 --> 00:42:31,239 Speaker 2: her a shout out. 852 00:42:31,320 --> 00:42:35,720 Speaker 4: Yeah, well, she's not the only person to feel that way. 853 00:42:36,320 --> 00:42:36,680 Speaker 2: All right. 854 00:42:36,719 --> 00:42:38,840 Speaker 1: To get to the point, I was listening to The 855 00:42:38,880 --> 00:42:41,120 Speaker 1: Dictator's episode and was so excited to hear you talking 856 00:42:41,160 --> 00:42:46,120 Speaker 1: about Lucius Cornelius Sulla. In fact, that's my grandmother's maiden name. 857 00:42:46,160 --> 00:42:50,719 Speaker 1: We pronounce it Suella, but whoever knows if that's the 858 00:42:50,719 --> 00:42:54,440 Speaker 1: true pronunciation. Her family is from southern Italy and immigrated 859 00:42:54,440 --> 00:42:57,440 Speaker 1: from Naples about one hundred years ago. She recently went 860 00:42:57,520 --> 00:42:59,200 Speaker 1: on a trip to Italy and studied up on her 861 00:42:59,239 --> 00:43:03,320 Speaker 1: ancestors and even visit a lot of the sites inscribed 862 00:43:03,360 --> 00:43:03,839 Speaker 1: with his name. 863 00:43:04,040 --> 00:43:04,680 Speaker 4: That's pretty cool. 864 00:43:04,680 --> 00:43:06,480 Speaker 1: It's amazing to see a piece of your family history 865 00:43:06,520 --> 00:43:09,000 Speaker 1: show up on your favorite podcast, even if it is 866 00:43:09,000 --> 00:43:12,680 Speaker 1: about dictators. Gave me a chuckle. Thanks for keeping me entertained. 867 00:43:13,000 --> 00:43:16,480 Speaker 1: Just recently caught up to all the episodes on iTunes. 868 00:43:17,000 --> 00:43:19,879 Speaker 1: I know, I know there are much more. Yeah, on 869 00:43:19,920 --> 00:43:20,840 Speaker 1: your mini more. 870 00:43:20,680 --> 00:43:21,440 Speaker 2: On your website. 871 00:43:21,520 --> 00:43:23,200 Speaker 4: Wow, she is a listener, how she is? 872 00:43:23,320 --> 00:43:25,000 Speaker 2: And that's Sarah right. Now in Sydney. 873 00:43:25,239 --> 00:43:29,400 Speaker 4: Thanks a lot, Sarah appreciate that. So wait, is she 874 00:43:29,520 --> 00:43:31,520 Speaker 4: from Australia. She's just living in Australia. 875 00:43:31,560 --> 00:43:33,480 Speaker 2: Now, I think she's just living there. 876 00:43:33,560 --> 00:43:36,680 Speaker 4: Okay, got it. If you want to let us know 877 00:43:36,719 --> 00:43:41,000 Speaker 4: about your world travels, all that jazz, like Sarah did, 878 00:43:41,040 --> 00:43:43,160 Speaker 4: you can send us an email of the Stuff podcast 879 00:43:43,160 --> 00:43:45,719 Speaker 4: the House. Stufffors dot com and has always joined us 880 00:43:45,719 --> 00:43:51,319 Speaker 4: at our home on the web, Stuff Youshould Know dot com. 881 00:43:51,480 --> 00:43:54,360 Speaker 3: Stuff you Should Know is a production of iHeartRadio. For 882 00:43:54,440 --> 00:43:58,640 Speaker 3: more podcasts my heart Radio, visit the iHeartRadio app, Apple Podcasts, 883 00:43:58,760 --> 00:44:00,560 Speaker 3: or wherever you listen to your favorite shows.