1 00:00:08,800 --> 00:00:11,160 Speaker 1: Hello, and welcome to Food Stuff. I'm any Rees and 2 00:00:11,240 --> 00:00:14,160 Speaker 1: I'm Lauren foc Obam and we've got an episode for 3 00:00:14,240 --> 00:00:19,000 Speaker 1: you today about cruise ship food. Yeah, the food of 4 00:00:19,079 --> 00:00:22,360 Speaker 1: cruise ships. It's gonna be a little bit different than 5 00:00:22,400 --> 00:00:26,080 Speaker 1: many of our other episodes, a little bit um because 6 00:00:26,120 --> 00:00:32,879 Speaker 1: it is pretty fascinating how it all works. Yes, it's 7 00:00:32,920 --> 00:00:37,760 Speaker 1: a lot of interesting ump tidbits, tidbits sort of sort 8 00:00:37,800 --> 00:00:39,919 Speaker 1: of little snacks that you might go to twenty four 9 00:00:39,960 --> 00:00:42,800 Speaker 1: hours a day, you know, like rather than any particular order, 10 00:00:42,880 --> 00:00:46,080 Speaker 1: almost as though time and space have no meaning anymore. Oh, 11 00:00:46,560 --> 00:00:49,600 Speaker 1: like being on a cruise ship. I see what you 12 00:00:49,680 --> 00:00:54,800 Speaker 1: did there. I have been on a couple of cruises. 13 00:00:55,120 --> 00:00:58,360 Speaker 1: I've been on the cheapest of cruises by far. Like 14 00:00:58,720 --> 00:01:01,840 Speaker 1: we got to the room. There were three of us, 15 00:01:02,120 --> 00:01:06,119 Speaker 1: and it was, you know, the indoor room. We opened 16 00:01:06,160 --> 00:01:08,640 Speaker 1: the door and it's really small, but we had been 17 00:01:08,680 --> 00:01:13,160 Speaker 1: expecting that. But there's curtains on the wall and we're like, oh, 18 00:01:13,560 --> 00:01:15,840 Speaker 1: we got a window, how could this be? And we 19 00:01:15,880 --> 00:01:20,320 Speaker 1: opened it up. Just more wall, just curtains to psych 20 00:01:20,400 --> 00:01:24,880 Speaker 1: you out, not even like a light behind them or 21 00:01:24,920 --> 00:01:29,320 Speaker 1: something like that. Zip. Nothing, that's great. Yeah, And there 22 00:01:29,360 --> 00:01:31,920 Speaker 1: were there were three of us, like I said, and 23 00:01:32,480 --> 00:01:35,640 Speaker 1: there's only two beds, and one of them was more 24 00:01:35,680 --> 00:01:39,520 Speaker 1: like a palette on the floor anyway. So that was 25 00:01:39,600 --> 00:01:42,200 Speaker 1: one experience I had. Cozy, cozy, it was cozy. I 26 00:01:42,240 --> 00:01:47,319 Speaker 1: had a great time. Um. And then recently I went 27 00:01:47,480 --> 00:01:53,240 Speaker 1: on the second largest cruise ship in the world all day, right, 28 00:01:54,000 --> 00:01:59,200 Speaker 1: and it had so many, so many food options. It 29 00:01:59,280 --> 00:02:01,560 Speaker 1: was really easy to forget you want a cruise, for one, 30 00:02:01,600 --> 00:02:05,760 Speaker 1: because I mean, there's a Starbucks, there's a cupcake shop, 31 00:02:05,920 --> 00:02:09,040 Speaker 1: there's a central park, there's a running track, like a 32 00:02:09,080 --> 00:02:11,320 Speaker 1: central park, as in like in the middle of this 33 00:02:11,880 --> 00:02:16,240 Speaker 1: ship that you're on, there's like a big open green space. Yeah, 34 00:02:16,280 --> 00:02:23,119 Speaker 1: there are trees and gardens and just you feel I'm 35 00:02:23,120 --> 00:02:26,040 Speaker 1: not sure where I am right now. I was just 36 00:02:26,200 --> 00:02:29,120 Speaker 1: inside at the bar, and now I'm in a park. 37 00:02:31,320 --> 00:02:34,800 Speaker 1: There's a they were climbing walls and libraries and bars 38 00:02:34,840 --> 00:02:40,280 Speaker 1: and clubs, oh, pools, all kinds of things. Ice skating, rink, 39 00:02:40,919 --> 00:02:44,960 Speaker 1: ice skating. Okay, two hundred ice skaters employed by that 40 00:02:45,040 --> 00:02:48,080 Speaker 1: one cruise ship. Goodness, I've never been on a cruise. 41 00:02:48,160 --> 00:02:52,440 Speaker 1: I kind of one one of my one of my few, 42 00:02:53,240 --> 00:02:57,239 Speaker 1: like not entirely deserved fears is just open water. I 43 00:02:57,280 --> 00:02:59,680 Speaker 1: don't really I don't really like the idea of being 44 00:02:59,720 --> 00:03:02,920 Speaker 1: out on a boater ship because I'm like, but if 45 00:03:02,960 --> 00:03:08,160 Speaker 1: I fall off, I can't I can't walk there, right, Like? Sure, 46 00:03:08,639 --> 00:03:12,960 Speaker 1: I want I like places where I can walk on 47 00:03:13,080 --> 00:03:17,679 Speaker 1: the land, right, Yeah, you want an escape route, I guess, Yeah, 48 00:03:17,680 --> 00:03:22,000 Speaker 1: that's that's the thing. Yeah, yeah, they're hard to come 49 00:03:22,000 --> 00:03:26,960 Speaker 1: by the cruise ship. Perhaps. Um. Cruises aren't really my 50 00:03:27,280 --> 00:03:29,760 Speaker 1: thing either. I enjoyed them when I did them. But 51 00:03:30,560 --> 00:03:36,080 Speaker 1: my ex boyfriend loved cruises, loved them. There you go. Um, 52 00:03:36,120 --> 00:03:38,000 Speaker 1: Like as an adult, he wrote a letter to the 53 00:03:38,040 --> 00:03:40,880 Speaker 1: captain asking if he could see the captain's quarters. And 54 00:03:40,880 --> 00:03:42,880 Speaker 1: I'm pretty sure and he would agree with me that 55 00:03:42,920 --> 00:03:44,480 Speaker 1: the captain thought it was like an eleven year old 56 00:03:44,480 --> 00:03:49,480 Speaker 1: writing this letter and was like, sure, dude shows up. 57 00:03:49,520 --> 00:03:54,840 Speaker 1: But the captain is like, oh okay. Um. So we 58 00:03:54,880 --> 00:03:59,600 Speaker 1: went on this eleven day cruise over the holidays, so 59 00:03:59,640 --> 00:04:03,080 Speaker 1: I think it was like Christmas and New Year's And 60 00:04:03,240 --> 00:04:05,760 Speaker 1: while I was on the ship, I had like a 61 00:04:05,760 --> 00:04:08,840 Speaker 1: really good fancy sushi dinner and a really nice steak dinner. 62 00:04:09,200 --> 00:04:10,600 Speaker 1: And because I was on it for so long, I 63 00:04:10,720 --> 00:04:13,640 Speaker 1: tried every restaurant. I believe there's twenty three or twenty 64 00:04:13,640 --> 00:04:17,240 Speaker 1: six on that ships. Yeah, then there are two places 65 00:04:17,279 --> 00:04:19,640 Speaker 1: that were open seven, so there was a lot of 66 00:04:19,640 --> 00:04:22,880 Speaker 1: three am pizza. And I'm pretty sure every cruise ship 67 00:04:22,920 --> 00:04:26,599 Speaker 1: has at least one place that's open. Um. The main 68 00:04:26,880 --> 00:04:30,719 Speaker 1: dining areas catered to pretty much any food, allergy and 69 00:04:30,760 --> 00:04:33,800 Speaker 1: tolerant sensitivity, what have you, some more successfully than others, 70 00:04:33,839 --> 00:04:37,320 Speaker 1: which is impressive when you think of how many people 71 00:04:37,800 --> 00:04:41,400 Speaker 1: they're they're dealing with. Yeah, and since I was there 72 00:04:41,480 --> 00:04:45,080 Speaker 1: Christmas morning, I got to get some eggnolog they were 73 00:04:45,120 --> 00:04:48,159 Speaker 1: just handing out. I got to see Santa come down 74 00:04:48,200 --> 00:04:51,880 Speaker 1: the elevator with his elves and hand out gifts to children. 75 00:04:52,120 --> 00:04:55,080 Speaker 1: Because everyone I was traveling with for late sleepers, And 76 00:04:55,120 --> 00:04:56,480 Speaker 1: you know, I get up really early, and I was 77 00:04:56,520 --> 00:04:58,360 Speaker 1: training for a marathon at the time, so I kind 78 00:04:58,360 --> 00:05:00,760 Speaker 1: of had four hours to myself before anyone in my 79 00:05:00,800 --> 00:05:08,000 Speaker 1: group woke up. And I do remember that training for 80 00:05:08,040 --> 00:05:11,520 Speaker 1: a marathon on a on a cruise is difficult. I 81 00:05:11,560 --> 00:05:14,080 Speaker 1: was at the very end because my the marathon I 82 00:05:14,080 --> 00:05:17,480 Speaker 1: was running was on January fourth or fifth. Oh my goodness, 83 00:05:17,480 --> 00:05:19,800 Speaker 1: So you were like right at the height of your 84 00:05:20,160 --> 00:05:23,400 Speaker 1: like the most miles clocked every day. Yes, I was 85 00:05:23,440 --> 00:05:25,480 Speaker 1: at like, I'm pretty sure. When we got back from 86 00:05:25,520 --> 00:05:28,160 Speaker 1: the cruise, we just went because I was running it 87 00:05:28,200 --> 00:05:31,400 Speaker 1: in Disney World. We just went to Disney World. So 88 00:05:32,200 --> 00:05:37,400 Speaker 1: this was at the very end. And um I had 89 00:05:37,480 --> 00:05:39,839 Speaker 1: mentioned because at the time our show I was kind 90 00:05:39,839 --> 00:05:42,360 Speaker 1: of new or it was new ish. It had been 91 00:05:42,600 --> 00:05:45,840 Speaker 1: almost almost a year. But um I, in the first 92 00:05:45,839 --> 00:05:48,120 Speaker 1: episode we mentioned how I'd never had boob coco and 93 00:05:48,120 --> 00:05:50,840 Speaker 1: I don't think you had either. No, I hadn't, And 94 00:05:51,040 --> 00:05:53,080 Speaker 1: my boyfriend at the time bought me a bottle of 95 00:05:53,080 --> 00:05:56,680 Speaker 1: Boo Kiko and there's a really funny picture where I 96 00:05:56,720 --> 00:06:01,560 Speaker 1: was icing my knee with it. You woke up and 97 00:06:02,200 --> 00:06:05,440 Speaker 1: he said to me, what are you doing? What? It's 98 00:06:05,480 --> 00:06:10,360 Speaker 1: all fine, I'll put it back, still good. But I 99 00:06:10,400 --> 00:06:12,240 Speaker 1: wish I had known we were doing this episode. I 100 00:06:12,520 --> 00:06:15,520 Speaker 1: didn't think about it because since my ex boyfriend did 101 00:06:15,600 --> 00:06:19,400 Speaker 1: love cruises and ships so much, we did like behind 102 00:06:19,480 --> 00:06:24,680 Speaker 1: the scenes tour of how cruises work, and it was 103 00:06:25,240 --> 00:06:29,640 Speaker 1: fascinating and the numbers were wild, and just seeing the 104 00:06:29,800 --> 00:06:32,720 Speaker 1: levels of organization, how much planning had to go into it, 105 00:06:33,440 --> 00:06:38,080 Speaker 1: and all these small spaces UM and make how to 106 00:06:38,160 --> 00:06:41,159 Speaker 1: make that work. It was really cool and I wish 107 00:06:41,200 --> 00:06:44,200 Speaker 1: I had documented it better, but it's okay. We do 108 00:06:44,360 --> 00:06:48,760 Speaker 1: have some of that for you. We do, we do UM. 109 00:06:48,920 --> 00:06:52,960 Speaker 1: And also Lauren and I were discussing when you think 110 00:06:52,960 --> 00:06:55,080 Speaker 1: of cruis is, probably a lot of you think of 111 00:06:55,080 --> 00:06:58,880 Speaker 1: food poisoning, our illness, or outbreaks on a cruise, and 112 00:06:58,960 --> 00:07:01,440 Speaker 1: I mentioned that there was this one family in my hometown. 113 00:07:01,960 --> 00:07:03,800 Speaker 1: They went on a cruise, and my town was so 114 00:07:03,839 --> 00:07:07,400 Speaker 1: small that when they were on one of these ships 115 00:07:07,440 --> 00:07:09,880 Speaker 1: that had an outbreak, it was printed in the paper. 116 00:07:09,920 --> 00:07:13,520 Speaker 1: It was like news, like like like like this this family, 117 00:07:13,760 --> 00:07:16,160 Speaker 1: like like not just like this cruise, this thing happened 118 00:07:16,200 --> 00:07:19,080 Speaker 1: to this cruise ship, but like, oh man, breaking news. 119 00:07:20,520 --> 00:07:23,200 Speaker 1: The davis Is down the street just got terrible food 120 00:07:23,200 --> 00:07:26,600 Speaker 1: poison And every time I think of them, I think 121 00:07:26,600 --> 00:07:29,120 Speaker 1: of that. That's the one thing I really remember about them. 122 00:07:29,600 --> 00:07:33,320 Speaker 1: I'm sure they love UM. And apparently there's a rule 123 00:07:33,360 --> 00:07:37,280 Speaker 1: I've never heard, but generally accepted to be true saying 124 00:07:37,640 --> 00:07:42,120 Speaker 1: that cruise ship passengers gain a pound per day. Yeah, 125 00:07:42,320 --> 00:07:45,520 Speaker 1: I mean, I guess, I guess you're probably moving around 126 00:07:45,520 --> 00:07:52,160 Speaker 1: a little bit less than usual, eating eating usual, but okay, 127 00:07:52,480 --> 00:07:55,640 Speaker 1: all right, we will do one thing that we usually do. Yes, 128 00:07:56,040 --> 00:08:02,360 Speaker 1: cruise ship food. What is it? What is it? Well, 129 00:08:02,440 --> 00:08:06,600 Speaker 1: it's I mean cruise ships are commercial travel slash vacation 130 00:08:06,880 --> 00:08:10,320 Speaker 1: ships with lots of onboard amenities. Um, it's a floating 131 00:08:10,320 --> 00:08:13,600 Speaker 1: hotel that may or may not take you interesting places, 132 00:08:14,080 --> 00:08:17,400 Speaker 1: depends on what you want. And uh, yeah, it serve 133 00:08:17,520 --> 00:08:21,160 Speaker 1: it serves you some food while you're there, Yes, it does. Um. 134 00:08:21,360 --> 00:08:25,040 Speaker 1: Food has become more and more of a deciding factor 135 00:08:25,080 --> 00:08:28,720 Speaker 1: when people look at which cruise do I want to take? Um? 136 00:08:28,840 --> 00:08:32,840 Speaker 1: And some options are included, others are not. An alcohol 137 00:08:32,880 --> 00:08:36,320 Speaker 1: package is typically available as an upgrade, either with just 138 00:08:36,480 --> 00:08:39,240 Speaker 1: upyard wine package or for an additional price, you can 139 00:08:39,280 --> 00:08:41,800 Speaker 1: add on mixed drinks. I hear that's their bread and butter, 140 00:08:41,920 --> 00:08:44,920 Speaker 1: or they make most of their money. Um My X 141 00:08:44,960 --> 00:08:46,920 Speaker 1: and I worked it out so that we had to 142 00:08:46,960 --> 00:08:48,960 Speaker 1: have four drinks a day to make it worth it. 143 00:08:49,480 --> 00:08:53,760 Speaker 1: And let's say that that mission was accomplished, done and done. 144 00:08:53,840 --> 00:08:58,880 Speaker 1: He really loved the sweet dagery any time of day. 145 00:08:59,480 --> 00:09:02,079 Speaker 1: Some of the more expensive cruises, alcohol is included in 146 00:09:02,120 --> 00:09:06,199 Speaker 1: the ticket price. You can still get room service should 147 00:09:06,240 --> 00:09:11,319 Speaker 1: your heart so desire and I did encounter an interesting 148 00:09:11,320 --> 00:09:14,280 Speaker 1: exchange where the cruise I was on ran out of 149 00:09:14,280 --> 00:09:16,920 Speaker 1: a certain really popular type of white wine, like two 150 00:09:17,000 --> 00:09:20,240 Speaker 1: days before the cruise was over, and it caused a stir. 151 00:09:22,720 --> 00:09:28,960 Speaker 1: I overheard several disgruntled passengers talking about it. It is 152 00:09:28,960 --> 00:09:33,839 Speaker 1: pretty rare from my understanding for that to happen, so interesting. 153 00:09:34,080 --> 00:09:38,920 Speaker 1: Where's my bill grave? Yes, I think that's a really 154 00:09:38,960 --> 00:09:44,920 Speaker 1: good approximation. Okay, Well, you know problems. You can bring 155 00:09:44,960 --> 00:09:47,280 Speaker 1: your own food on board if you wish, like, as 156 00:09:47,320 --> 00:09:50,400 Speaker 1: long as it's not like raw meat or something like that. Um, 157 00:09:50,440 --> 00:09:53,400 Speaker 1: you just can't take food off the ship in ports 158 00:09:53,440 --> 00:09:56,400 Speaker 1: of call that are not American or you know, whatever 159 00:09:56,400 --> 00:09:58,880 Speaker 1: country of origin you are from. Sure, yeah, I can't 160 00:09:58,880 --> 00:10:01,400 Speaker 1: take other countries food. Um. I mean you could probably 161 00:10:01,400 --> 00:10:04,920 Speaker 1: get away with something prepackaged, um like already sealed, like 162 00:10:05,000 --> 00:10:08,080 Speaker 1: not prepackaged by you. But yeah, fresh fruit and vegetables 163 00:10:08,240 --> 00:10:10,640 Speaker 1: for sure must stay on board due to a pest 164 00:10:10,720 --> 00:10:13,960 Speaker 1: and invasive species concerns. One thing you might need to 165 00:10:13,960 --> 00:10:16,640 Speaker 1: bring with you on a cruise is baby food. Check 166 00:10:16,679 --> 00:10:19,320 Speaker 1: with cruise line about your options before traveling with child 167 00:10:19,360 --> 00:10:22,080 Speaker 1: who's not eating solid food yet, because they might be 168 00:10:22,120 --> 00:10:24,840 Speaker 1: able to pure a something, but they probably won't have 169 00:10:25,200 --> 00:10:30,840 Speaker 1: formula right or wet nurses, so you know, work that out. Definitely, Um, 170 00:10:30,880 --> 00:10:33,560 Speaker 1: you are allowed to bring I think it's one bottle 171 00:10:35,080 --> 00:10:39,520 Speaker 1: bottle of wine per cabin. Oh, per cabin, not per person. No, 172 00:10:39,559 --> 00:10:43,120 Speaker 1: I'm pretty sure it's per cabin. I know we definitely 173 00:10:43,160 --> 00:10:46,320 Speaker 1: bought a bottle of vodka, but disguise his mouth wash 174 00:10:48,640 --> 00:10:55,120 Speaker 1: in my college days, making my mom proud. Oh yeah, 175 00:10:55,160 --> 00:10:57,000 Speaker 1: you might be able to bring on one bottle of liquor. 176 00:10:57,040 --> 00:10:58,440 Speaker 1: I think you can bring it on. You just can't 177 00:10:58,480 --> 00:11:02,760 Speaker 1: have it so that it's pointless, uh, especially if you 178 00:11:02,800 --> 00:11:04,680 Speaker 1: buy say if you went to if you stopped buying 179 00:11:04,720 --> 00:11:07,480 Speaker 1: Mexico and you bought tequila, have it on the ship. 180 00:11:07,559 --> 00:11:09,720 Speaker 1: But you shouldn't drink it on board. They'll put it 181 00:11:09,760 --> 00:11:12,760 Speaker 1: with like your luggage or something. Okay, but I think 182 00:11:12,960 --> 00:11:14,720 Speaker 1: you can drink the bottle of wine if you bring 183 00:11:14,760 --> 00:11:19,560 Speaker 1: that on. Anyway. The first cruise are the generally agreed 184 00:11:19,679 --> 00:11:24,000 Speaker 1: upon first Cruise took place in eighteen sixty seven, embarking 185 00:11:24,040 --> 00:11:27,600 Speaker 1: from and returning to Manhattan. Along the way, it stopped 186 00:11:27,640 --> 00:11:29,920 Speaker 1: at several places, a lot of them in Europe, and 187 00:11:29,960 --> 00:11:32,920 Speaker 1: it took quite a long time Mark Twain wrote about 188 00:11:32,920 --> 00:11:37,120 Speaker 1: it in The Innocence Abroad. Mechanical refrigeration wasn't a thing yet, 189 00:11:37,200 --> 00:11:39,400 Speaker 1: but nonetheless they were able to make most of the 190 00:11:39,480 --> 00:11:44,319 Speaker 1: journey with fresh food, which I find quite stunning. Um. 191 00:11:44,360 --> 00:11:49,880 Speaker 1: And you can find boatloads a vintage menus online. So many. 192 00:11:50,200 --> 00:11:53,160 Speaker 1: Oh yeah, absolutely, there's there's a few good like collections 193 00:11:53,160 --> 00:11:55,960 Speaker 1: of them out there. Um. Some vintage menu items by 194 00:11:56,000 --> 00:11:58,840 Speaker 1: the way, from early early in the twentieth century, maybe 195 00:11:58,840 --> 00:12:02,520 Speaker 1: not as early as they teen eighteen sixties, but iced 196 00:12:02,600 --> 00:12:09,480 Speaker 1: bluga caviare clear green turtle soup, cauliflower musoline and uh 197 00:12:09,760 --> 00:12:13,720 Speaker 1: venison cutlets. Huh that is I didn't see any of 198 00:12:13,760 --> 00:12:18,679 Speaker 1: that on my now. Um. And and of course before 199 00:12:18,760 --> 00:12:23,000 Speaker 1: the days of commercial air flight, cruises weren't generally like 200 00:12:23,040 --> 00:12:25,920 Speaker 1: a destination unto themselves like you might have gone on 201 00:12:26,000 --> 00:12:30,000 Speaker 1: in college. Um. They were the journey, you know, and 202 00:12:30,120 --> 00:12:34,440 Speaker 1: the high tier customers got really high tier service. Waiters 203 00:12:34,559 --> 00:12:39,080 Speaker 1: were originally recruited from Europe's best hotels. There would be 204 00:12:39,080 --> 00:12:42,640 Speaker 1: a drop in pleasure cruising with the World Wars, perhaps obviously, 205 00:12:42,920 --> 00:12:45,920 Speaker 1: but then a resurgence between World War Two and the 206 00:12:46,559 --> 00:12:49,040 Speaker 1: take off of commercial flight. I didn't even mean to 207 00:12:49,040 --> 00:12:51,520 Speaker 1: do that one until it was already happening. But that's fine, 208 00:12:51,920 --> 00:12:53,840 Speaker 1: and it was fancier during that time. Up through the 209 00:12:53,920 --> 00:12:57,480 Speaker 1: nineteen seventies, passengers would wear formal dress to dinner every night. 210 00:12:57,960 --> 00:13:02,080 Speaker 1: Um And says, I think it's still currently common to 211 00:13:02,120 --> 00:13:04,640 Speaker 1: have assigned seating in the main dining rooms with other 212 00:13:04,679 --> 00:13:09,040 Speaker 1: passengers that you've just been randomly selected to sit with. Um. 213 00:13:09,120 --> 00:13:11,040 Speaker 1: Up through the seventies, you would you would definitely have 214 00:13:11,080 --> 00:13:13,160 Speaker 1: the same passengers for the whole trip, and you might 215 00:13:13,440 --> 00:13:17,840 Speaker 1: autograph your tablemate's final dinner menus and remembrance like a yearbook. Yeah, 216 00:13:18,840 --> 00:13:23,439 Speaker 1: and a man, those menus UM, like the physical paper menus, 217 00:13:23,440 --> 00:13:28,120 Speaker 1: were impressive. Cruise lines would often commission original artwork for 218 00:13:28,160 --> 00:13:31,920 Speaker 1: the cover of every meal's menu that was to be 219 00:13:31,960 --> 00:13:34,920 Speaker 1: served while you were at sea, but to allow the 220 00:13:34,960 --> 00:13:37,880 Speaker 1: chefs to run their kitchens optimally, many selections would be 221 00:13:37,880 --> 00:13:40,600 Speaker 1: made daily, and they would have a printing press on 222 00:13:40,720 --> 00:13:45,800 Speaker 1: board to create the interior pages of each menu every day. Wow, 223 00:13:46,360 --> 00:13:49,040 Speaker 1: this isn't like a laptop with a printer. This is 224 00:13:49,200 --> 00:13:55,800 Speaker 1: a printing press. I love a whole different world. Yeah. 225 00:13:56,320 --> 00:13:58,720 Speaker 1: But yes, as as with many things, there was a 226 00:13:58,800 --> 00:14:02,760 Speaker 1: drop in food quality on cruises during the middle class 227 00:14:02,800 --> 00:14:04,840 Speaker 1: boom of the nine eighties and nineties, it was it 228 00:14:04,920 --> 00:14:08,320 Speaker 1: was quantity over quality, and so you know, sure you 229 00:14:08,360 --> 00:14:11,240 Speaker 1: could get all the soft served fro yo you could 230 00:14:11,360 --> 00:14:14,400 Speaker 1: or would eat twenty four hours a day, but the 231 00:14:14,440 --> 00:14:17,320 Speaker 1: rest of the food choices tended towards like warmed over pizzas, 232 00:14:17,400 --> 00:14:21,920 Speaker 1: overcooked fish, depressing salads, you know, single cherry tomato on 233 00:14:21,960 --> 00:14:26,320 Speaker 1: top of iceberg lettuce kind of things. I know, right, um, 234 00:14:26,400 --> 00:14:29,600 Speaker 1: But but also, as with many things, we are in 235 00:14:29,640 --> 00:14:33,680 Speaker 1: a bit of a renaissance. Yeah. To combat the perhaps 236 00:14:33,720 --> 00:14:37,560 Speaker 1: poor image cruise food has, major cruise lines have taken 237 00:14:37,720 --> 00:14:42,280 Speaker 1: a couple of steps, for one, hiring celebrity chefs to 238 00:14:42,360 --> 00:14:46,520 Speaker 1: revamp their restaurants and menus. For instance, Guy Fieries Guys 239 00:14:46,600 --> 00:14:49,560 Speaker 1: Burger Joint, which can be found on some Carnival cruises. 240 00:14:50,000 --> 00:14:53,680 Speaker 1: The chief executive over at Carnival Corporation said, of his 241 00:14:53,760 --> 00:14:57,280 Speaker 1: company's for fifty million plan to upgrade the ship's food, 242 00:14:57,720 --> 00:14:59,840 Speaker 1: we want people to be shocked at how good the 243 00:15:00,000 --> 00:15:04,080 Speaker 1: food is. Another executive at Carnival described the whole culinary 244 00:15:04,120 --> 00:15:09,320 Speaker 1: operation like a Broadway show. A spokesperson at curad described 245 00:15:09,360 --> 00:15:12,920 Speaker 1: a turnaround day at port this way, checking out the 246 00:15:13,080 --> 00:15:16,080 Speaker 1: entire Plaza hotel in New York after breakfast, having the 247 00:15:16,320 --> 00:15:19,720 Speaker 1: entire kitchen restocked during the morning, with up to twenty 248 00:15:19,800 --> 00:15:23,000 Speaker 1: trucks offloading goods at the hotel, changing every bed in 249 00:15:23,080 --> 00:15:26,360 Speaker 1: linen and towel, checking in the entire hotel during the afternoon, 250 00:15:26,640 --> 00:15:31,760 Speaker 1: and holding a state banquet in the evening. That's a lot. 251 00:15:32,360 --> 00:15:36,160 Speaker 1: It is a lot. And how exactly all that works 252 00:15:36,440 --> 00:15:39,440 Speaker 1: is so fascinating, and we will get into that right 253 00:15:39,520 --> 00:15:41,600 Speaker 1: after we get into a quick break for a word 254 00:15:41,600 --> 00:15:55,160 Speaker 1: from our sponsor and we're back. Thank you sponsor, Yes, 255 00:15:55,200 --> 00:16:00,960 Speaker 1: thank you. Okay, So this is pretty impressive. The chef 256 00:16:01,320 --> 00:16:03,840 Speaker 1: are the director of culinary operations of a cruise, depending 257 00:16:03,880 --> 00:16:06,520 Speaker 1: on the size of the operation, has to plan food 258 00:16:06,600 --> 00:16:10,280 Speaker 1: for three meals a day, beverages, snacks, the whole shipping. 259 00:16:11,120 --> 00:16:15,440 Speaker 1: So we have two examples here, one smaller operation and 260 00:16:15,560 --> 00:16:22,680 Speaker 1: one huge operation. First, the Sea Born Goddess one. This 261 00:16:22,760 --> 00:16:26,880 Speaker 1: is a small ship about sixteen passengers for a weeklong cruise. 262 00:16:26,880 --> 00:16:29,480 Speaker 1: The chef plans the menu based on the nationality of 263 00:16:29,520 --> 00:16:32,720 Speaker 1: the guests and food and drink preferences of that country. 264 00:16:33,040 --> 00:16:36,200 Speaker 1: Places the order for provisions seventeen days ahead of time. 265 00:16:36,840 --> 00:16:39,240 Speaker 1: All of the stuff is loaded onto the ship by 266 00:16:39,440 --> 00:16:44,000 Speaker 1: the crew, some wearing weightlifting belts to help them carry 267 00:16:44,000 --> 00:16:46,840 Speaker 1: of this stuff. As the trip gets underway, the chef 268 00:16:46,960 --> 00:16:50,280 Speaker 1: may have to do some improvising based on how much 269 00:16:50,440 --> 00:16:53,120 Speaker 1: or how little of a food is getting used up 270 00:16:53,240 --> 00:16:55,200 Speaker 1: or not used up. And that's one of the reasons 271 00:16:55,280 --> 00:16:58,200 Speaker 1: that fruit based desserts are so common on cruises. It's 272 00:16:58,240 --> 00:17:01,240 Speaker 1: also the first place I had a fruit soup, probably 273 00:17:01,240 --> 00:17:03,800 Speaker 1: because they had some extra fruit to use up. Yeah. Yeah, 274 00:17:03,880 --> 00:17:07,439 Speaker 1: If your bananas are going bad, then it's banana everything. Yeah, 275 00:17:07,520 --> 00:17:11,560 Speaker 1: banana pudding, banana bread, banana soup, banana foster. Oh, bananas foster. 276 00:17:12,200 --> 00:17:15,040 Speaker 1: It was a strawberry soup and it was so good. Oh, 277 00:17:15,040 --> 00:17:19,080 Speaker 1: I believe you. The kitchen galley has no open flames 278 00:17:19,119 --> 00:17:23,600 Speaker 1: because ship plus fire can be very very bad. Electric 279 00:17:23,600 --> 00:17:27,720 Speaker 1: burners are used in fires place. Having tight quarters and 280 00:17:27,760 --> 00:17:31,480 Speaker 1: a lot of movement means that labeling and layout is key. 281 00:17:31,720 --> 00:17:35,400 Speaker 1: You need a system before dinner service, plates already garnished 282 00:17:35,400 --> 00:17:37,439 Speaker 1: our place in a refrigerator and then taking out right 283 00:17:37,440 --> 00:17:39,680 Speaker 1: before food service begins, when the hot food will be 284 00:17:39,720 --> 00:17:43,600 Speaker 1: added after lunch and dinner, the galley is completely cleaned, 285 00:17:44,880 --> 00:17:48,200 Speaker 1: garbage is sorted, wet and burnable. The what goes to 286 00:17:48,280 --> 00:17:51,480 Speaker 1: the fishes. Literally, it's like liquefied and will be dumped 287 00:17:51,520 --> 00:17:55,520 Speaker 1: overboard as food for marine life. If the cruise has stops, 288 00:17:55,520 --> 00:17:58,440 Speaker 1: then food orders can be placed, sometimes at local markets 289 00:17:58,520 --> 00:18:01,159 Speaker 1: if supplies are running low, or if say the salad 290 00:18:01,200 --> 00:18:04,920 Speaker 1: has wilted. As far as meat goes, When fish arrives, 291 00:18:05,040 --> 00:18:09,160 Speaker 1: it's fresh, not frozen. Shellfish is frozen, though, however, fish 292 00:18:09,200 --> 00:18:11,399 Speaker 1: that will be used in the final two days is 293 00:18:11,480 --> 00:18:14,840 Speaker 1: frozen on the ship. Other meats, poultry, duck, beef are 294 00:18:14,920 --> 00:18:16,960 Speaker 1: kept in freezers. That's one of the number one questions 295 00:18:16,960 --> 00:18:21,480 Speaker 1: people ask I find is is those fish fresh? Answer 296 00:18:22,840 --> 00:18:26,399 Speaker 1: probably probably depends on what day you're eating. It depends 297 00:18:26,400 --> 00:18:27,960 Speaker 1: on what day you're eating it, and whether or not 298 00:18:28,000 --> 00:18:33,119 Speaker 1: you have to stop where they could replenish. The super 299 00:18:33,280 --> 00:18:37,879 Speaker 1: expensive fancy ingredients like caviat, fagois and saffron are kept 300 00:18:38,000 --> 00:18:43,800 Speaker 1: locked up in the chef's quarters. Passengers can order room 301 00:18:43,840 --> 00:18:47,800 Speaker 1: service with the promise of receiving food within fifteen minutes 302 00:18:47,800 --> 00:18:50,800 Speaker 1: of placing an order, and late in the night that 303 00:18:50,880 --> 00:18:56,080 Speaker 1: means leaving a message again I find that very impressive. Um. 304 00:18:56,160 --> 00:18:58,399 Speaker 1: And then it starts all over again. As one cruise 305 00:18:58,440 --> 00:19:01,919 Speaker 1: comes to an end, so another that begins. Okay, but 306 00:19:01,960 --> 00:19:05,960 Speaker 1: so that's a that's a modestly sized cruise. Yeah, what 307 00:19:06,040 --> 00:19:12,680 Speaker 1: about an immodestly sized cruise. Let's talk about the Regal Princess. 308 00:19:13,160 --> 00:19:15,840 Speaker 1: And just as an aside, I would so be into 309 00:19:15,880 --> 00:19:19,480 Speaker 1: a ship called the Unregal Princess or like the belly flop. 310 00:19:19,600 --> 00:19:22,960 Speaker 1: Oh man, can you imagine the belly Flop? I would 311 00:19:23,040 --> 00:19:27,359 Speaker 1: I would take a cruise on the trash Princess, the Princess. 312 00:19:27,440 --> 00:19:31,880 Speaker 1: I would be like, yeah, that's my ship, just dakris 313 00:19:31,960 --> 00:19:35,800 Speaker 1: filled all down your front the entire time. Fun like, 314 00:19:35,920 --> 00:19:41,360 Speaker 1: come home, this is my people. So the Regal Princess 315 00:19:41,520 --> 00:19:47,439 Speaker 1: carries five thousand passengers. That's crazy. It's a lot, and 316 00:19:47,480 --> 00:19:49,479 Speaker 1: that is guests and crew. But either way you have 317 00:19:49,520 --> 00:19:54,320 Speaker 1: to feed both five people. Yeah, that same need for 318 00:19:54,520 --> 00:19:59,520 Speaker 1: organization is multiplied. UM. And a forklift for loading instead 319 00:19:59,520 --> 00:20:01,720 Speaker 1: of a weight lift dring belt which begins as early 320 00:20:01,720 --> 00:20:05,160 Speaker 1: as seven am for a late afternoon departure. Food orders 321 00:20:05,200 --> 00:20:08,199 Speaker 1: need to be in three months an entire season, so 322 00:20:08,200 --> 00:20:12,520 Speaker 1: you're having to predict seasonality out um in advance, which 323 00:20:12,560 --> 00:20:15,800 Speaker 1: makes it much more difficult to work with local farmers. 324 00:20:16,400 --> 00:20:18,720 Speaker 1: Buying in this amount of bulk does mean the price 325 00:20:19,000 --> 00:20:22,880 Speaker 1: is relatively cheap. It can does happen buying at local 326 00:20:22,880 --> 00:20:25,720 Speaker 1: farmers markets, it's just not nearly as often, which means 327 00:20:25,760 --> 00:20:29,760 Speaker 1: suppliers bid for year long contracts and they have to 328 00:20:29,760 --> 00:20:33,280 Speaker 1: be able to provide food for cruise lines for a year. UM. 329 00:20:33,359 --> 00:20:36,640 Speaker 1: Local markets don't have that bulk, that's the the issue. 330 00:20:37,240 --> 00:20:41,359 Speaker 1: But once the supplier is locked in, if they don't 331 00:20:41,359 --> 00:20:44,560 Speaker 1: have enough to meet in order, they have to find 332 00:20:44,600 --> 00:20:46,520 Speaker 1: a way to meet that order, even if it means 333 00:20:46,560 --> 00:20:52,520 Speaker 1: like helicoptering in ingredients. So you have to be able 334 00:20:52,560 --> 00:20:58,040 Speaker 1: to guarantee get me by parsley. We need parsley. Three 335 00:20:58,400 --> 00:21:01,760 Speaker 1: people make up the culinary staff working in fourteen kitchens. 336 00:21:02,119 --> 00:21:05,000 Speaker 1: The one I was on had twenty and twenty one 337 00:21:05,080 --> 00:21:07,560 Speaker 1: temp controlled storage rooms. Now that this is a competition 338 00:21:07,640 --> 00:21:11,679 Speaker 1: or anything, UM, and they go through seventeen to eighteen 339 00:21:11,760 --> 00:21:15,720 Speaker 1: tons of food daily. Uh. Yeah, you need all those 340 00:21:15,760 --> 00:21:18,320 Speaker 1: different storage rooms so that different foods can be kept 341 00:21:18,359 --> 00:21:21,359 Speaker 1: at appropriate temperatures. You know, ice cream colder than meat, 342 00:21:21,400 --> 00:21:24,280 Speaker 1: for example, and different types of proteins kept separate to 343 00:21:24,400 --> 00:21:27,240 Speaker 1: avoid cross contamination, just in case there's a bad batch 344 00:21:27,280 --> 00:21:31,600 Speaker 1: of anything. Yeah, and the staff is split into specialized teams, 345 00:21:32,119 --> 00:21:35,280 Speaker 1: one for vegetable prepped, one for meat defrosting, one person 346 00:21:35,359 --> 00:21:38,280 Speaker 1: specializing in food artistry, so on, because you're going to 347 00:21:38,400 --> 00:21:42,360 Speaker 1: run into so many watermelons that are carved like roses. 348 00:21:42,400 --> 00:21:45,320 Speaker 1: All Right, I had like a whole chocolate because it 349 00:21:45,359 --> 00:21:47,679 Speaker 1: was New Year, So it was like Happy New Year's 350 00:21:47,720 --> 00:21:52,120 Speaker 1: made out of chocolate and champagne bottles everywhere it was. Yeah, 351 00:21:52,160 --> 00:21:55,439 Speaker 1: I didn't realize it was like a chocolate sculpture. I 352 00:21:55,440 --> 00:21:57,480 Speaker 1: just thought it was a sculpture. And then I saw 353 00:21:57,520 --> 00:22:00,560 Speaker 1: people cutting off pieces of it, and I I sort 354 00:22:00,600 --> 00:22:04,080 Speaker 1: of took a step back and took everything in again 355 00:22:04,680 --> 00:22:10,040 Speaker 1: new ice. Um. The ship also has to plan for 356 00:22:10,080 --> 00:22:13,320 Speaker 1: an additional week of food, which is a contingency plan 357 00:22:13,600 --> 00:22:17,440 Speaker 1: in case something goes wrong. Yeah, any given cruise will 358 00:22:17,440 --> 00:22:19,720 Speaker 1: store an extra day or two of provisions. UM. That 359 00:22:19,760 --> 00:22:22,760 Speaker 1: amount will go up during hurricane season. Um and also 360 00:22:22,840 --> 00:22:26,440 Speaker 1: for ships that aren't gonna visit ports as often. Right, 361 00:22:27,200 --> 00:22:29,880 Speaker 1: And to keep food fresh or longer, it's typically made 362 00:22:29,880 --> 00:22:32,240 Speaker 1: on board, so bread is baked on the ship. Ice 363 00:22:32,280 --> 00:22:35,440 Speaker 1: Cream is usually made on board. Um, stocks like soup 364 00:22:35,480 --> 00:22:39,040 Speaker 1: stocks are made on board. Uh. And yeah, fresh produce 365 00:22:39,160 --> 00:22:42,040 Speaker 1: is used whenever possible, which means that on these longer 366 00:22:42,080 --> 00:22:44,600 Speaker 1: cruises chefs do have to stay take stock of their 367 00:22:44,600 --> 00:22:48,119 Speaker 1: produce every day. And yeah, as we said earlier, find 368 00:22:48,119 --> 00:22:50,320 Speaker 1: out ways, figure out ways to to use up anything 369 00:22:50,359 --> 00:22:54,280 Speaker 1: that's about to go off. Yeah, and expensive ingredients are 370 00:22:54,320 --> 00:22:57,560 Speaker 1: still kept hidden away. But according to the director of 371 00:22:57,560 --> 00:23:01,840 Speaker 1: culinary operations on the Real Princess, he says that oreos 372 00:23:02,240 --> 00:23:06,679 Speaker 1: and nutella are likely to go missing. I love that, 373 00:23:06,720 --> 00:23:08,720 Speaker 1: of course, of course they are. I bet people are 374 00:23:08,760 --> 00:23:12,480 Speaker 1: dipping oreos and shut up now, I want to go 375 00:23:12,720 --> 00:23:17,480 Speaker 1: do that. The plot point in the parent Trapped with 376 00:23:17,560 --> 00:23:22,040 Speaker 1: Lindsay Lohan how it's peanut butter in oreos either way? 377 00:23:22,800 --> 00:23:26,879 Speaker 1: Either way. Um. And to give you an idea of 378 00:23:26,960 --> 00:23:29,959 Speaker 1: how fancy some of these meals can be, take this 379 00:23:30,080 --> 00:23:33,440 Speaker 1: excerpt from The New Yorker, where writer David Owen described 380 00:23:33,480 --> 00:23:36,639 Speaker 1: his experience eating at the chef's table on Real Caribbean's 381 00:23:36,880 --> 00:23:39,840 Speaker 1: Allure of the Seas, which is the one I took quote. 382 00:23:40,160 --> 00:23:46,240 Speaker 1: Our first course was constructed from Lobster Medallion's cauliflower pancotta paddlefish, caviare, 383 00:23:46,640 --> 00:23:51,280 Speaker 1: micro lettuce leaves, shaved beetroot, and parmesan tool, all floating 384 00:23:51,280 --> 00:23:54,280 Speaker 1: are semi submerged in a cucumber basil martini and served 385 00:23:54,320 --> 00:23:57,600 Speaker 1: in a martini glass. That course was followed by three 386 00:23:57,640 --> 00:24:00,919 Speaker 1: soups served in small teacups, and the chef explained that 387 00:24:00,920 --> 00:24:04,080 Speaker 1: a key to preparing one of them, a quote lemon 388 00:24:04,119 --> 00:24:07,240 Speaker 1: scented pea soup with Alaskan crab like meat, was to 389 00:24:07,440 --> 00:24:10,679 Speaker 1: grate just the very outermost layer of the lemon peel 390 00:24:11,040 --> 00:24:13,760 Speaker 1: for the zest that provided the first note. And it's 391 00:24:13,800 --> 00:24:21,200 Speaker 1: a roma that is quite the fancy mail. Yes, I 392 00:24:21,200 --> 00:24:24,879 Speaker 1: don't think I've ever had anything. I'm like, I'm like, 393 00:24:24,960 --> 00:24:28,160 Speaker 1: have I had anything that fancy on land? I'm not sure. 394 00:24:28,720 --> 00:24:31,000 Speaker 1: It's it's on par at the very least. Dude, with 395 00:24:31,040 --> 00:24:34,320 Speaker 1: the very fanciest food I've had here here where I 396 00:24:34,320 --> 00:24:43,760 Speaker 1: can walk around. Yeah, I'm telling you it's it's quite wild. Um, 397 00:24:43,880 --> 00:24:48,040 Speaker 1: So we have some numbers because we're essentially talking about 398 00:24:48,040 --> 00:24:52,720 Speaker 1: stalking a luxury battleship here that I never really thought 399 00:24:52,720 --> 00:24:57,159 Speaker 1: about it that way, but that's what's going on. Passengers 400 00:24:57,160 --> 00:25:00,280 Speaker 1: on shorter cruises apparently eat more. Than those on longer 401 00:25:00,320 --> 00:25:04,040 Speaker 1: cruises trying to get their money's worth. I guess that 402 00:25:04,640 --> 00:25:09,240 Speaker 1: makes complete sense to me for the allure. Seventeen thousand 403 00:25:09,320 --> 00:25:14,680 Speaker 1: bottles of Coroda are is the typical stock. Corona's apparently 404 00:25:14,760 --> 00:25:18,880 Speaker 1: the most popular beer on cruises. Apparently um twenty two 405 00:25:18,880 --> 00:25:22,520 Speaker 1: thousand pounds of flour, four thousand, four hundred pounds of spinach, 406 00:25:22,720 --> 00:25:27,760 Speaker 1: four thousand, four hundred pounds of spinach. Spinach is really light. Yeah, 407 00:25:27,800 --> 00:25:32,399 Speaker 1: according to condanest Traveler, as Disney's two thousand, seven hundred 408 00:25:32,440 --> 00:25:36,200 Speaker 1: passenger Magic loads up to three thousand, one and twenty 409 00:25:36,240 --> 00:25:39,119 Speaker 1: five gallons of soda, ten thousand pounds of chicken, and 410 00:25:39,200 --> 00:25:44,000 Speaker 1: seventy five hundred eggs for an average week long sailing 411 00:25:45,240 --> 00:25:51,040 Speaker 1: week long, week long o Man passengers on the Royal 412 00:25:51,040 --> 00:25:54,520 Speaker 1: Caribbean Oasis of the Seas apparently eat a metric ton 413 00:25:54,680 --> 00:25:58,960 Speaker 1: of lobster during a week A metric ton. That's the 414 00:25:59,040 --> 00:26:02,480 Speaker 1: largest ship. Yeah, that one's the biggest. My my ex 415 00:26:02,560 --> 00:26:04,399 Speaker 1: is always really mad about that because it kind of 416 00:26:04,520 --> 00:26:07,400 Speaker 1: is just how the metal settled that determined which one 417 00:26:07,480 --> 00:26:10,919 Speaker 1: was bigger. Oh yeah, they're they're identical ships. Yeah. He 418 00:26:11,600 --> 00:26:13,760 Speaker 1: Every time we would see it he'd be like there, 419 00:26:13,800 --> 00:26:18,400 Speaker 1: it is as if it were his moby dake at see. 420 00:26:21,000 --> 00:26:25,119 Speaker 1: Oh that's great. And on the oasis the largest galley 421 00:26:25,320 --> 00:26:27,639 Speaker 1: get galley being you know, ship ship talk for kitchen, 422 00:26:27,960 --> 00:26:32,000 Speaker 1: which serves the ship's main dining room. The Opus, according 423 00:26:32,080 --> 00:26:36,160 Speaker 1: to that article from The New Yorker, has one executive chef, 424 00:26:36,400 --> 00:26:40,600 Speaker 1: five executive sus chefs, eleven sux chefs, fifty five chefs 425 00:26:40,600 --> 00:26:44,760 Speaker 1: departe for demi chef's departe, and a hundred and sixty 426 00:26:44,840 --> 00:26:49,960 Speaker 1: eight call me or range chefs, members of various ranks, 427 00:26:50,000 --> 00:26:55,040 Speaker 1: being distinguishable by their uniforms, including neckerchiefs in different colors. 428 00:26:55,160 --> 00:27:01,480 Speaker 1: Oh yeah, that's right. The memories are coming back. And 429 00:27:01,560 --> 00:27:03,439 Speaker 1: speaking of going back to the ship, I was on. 430 00:27:03,960 --> 00:27:07,000 Speaker 1: For each of the two nightly dinner services, the dining 431 00:27:07,040 --> 00:27:12,160 Speaker 1: room saw twenty three hundred diners. All of the entrees 432 00:27:12,200 --> 00:27:14,879 Speaker 1: are sectioned out in the kitchen on a stainless steel 433 00:27:15,000 --> 00:27:20,320 Speaker 1: counter labeled with images of the dish all ten entrees. 434 00:27:21,080 --> 00:27:24,280 Speaker 1: If there are fifteen hundred kids on board, chefs can 435 00:27:24,359 --> 00:27:28,040 Speaker 1: expect to go through about fifteen hundred of a new 436 00:27:28,040 --> 00:27:32,320 Speaker 1: popular item per day, the cheesecake lollipop. Of course. Of course, 437 00:27:32,600 --> 00:27:34,960 Speaker 1: another popular item on the ship that I can attest to. 438 00:27:35,440 --> 00:27:40,760 Speaker 1: Fries are devoured quite quickly, six hundred pounds in one evening, 439 00:27:40,800 --> 00:27:44,160 Speaker 1: not including the day, not including late night, one evening. 440 00:27:44,560 --> 00:27:47,800 Speaker 1: The more Americans and kids on board, the more fries 441 00:27:47,880 --> 00:27:52,200 Speaker 1: and pizza consumed. Not a shocking, not surprise at all. 442 00:27:52,400 --> 00:27:56,560 Speaker 1: There are some interesting food observations by nationality. UM. Americans 443 00:27:56,640 --> 00:28:00,359 Speaker 1: like a cheerier cookie, while Europeans prefer crispier. All brillions 444 00:28:00,400 --> 00:28:03,399 Speaker 1: are the biggest drinkers. They Yeah, they kind of study 445 00:28:03,480 --> 00:28:06,800 Speaker 1: these trends over time based on how many Americans that 446 00:28:06,880 --> 00:28:08,639 Speaker 1: we have on board and what got eaten the most, 447 00:28:08,720 --> 00:28:12,280 Speaker 1: and what we're European family is eating more of. Yeah, 448 00:28:12,520 --> 00:28:15,920 Speaker 1: it kind of the data bears out very interesting, very 449 00:28:15,960 --> 00:28:18,440 Speaker 1: interesting statistics. Some of them kind of made me laugh. 450 00:28:18,600 --> 00:28:21,040 Speaker 1: And they do have some really clever ways of tracking that, um, 451 00:28:21,080 --> 00:28:24,159 Speaker 1: which we're going to talk about along with one of 452 00:28:24,200 --> 00:28:27,760 Speaker 1: the other things that gets talked about a lot about cruises, 453 00:28:27,840 --> 00:28:31,840 Speaker 1: a k a. Sickness. But first we're going to take 454 00:28:31,880 --> 00:28:33,600 Speaker 1: one more quick break for a word from our sponsor, 455 00:28:44,360 --> 00:28:47,520 Speaker 1: and we're back. Thank you sponsor, Yes, thank you. One 456 00:28:47,600 --> 00:28:51,920 Speaker 1: thing cruises are kind of notorious for is food. Poisoning 457 00:28:52,240 --> 00:29:00,400 Speaker 1: or other infectious disease outbreaks. UM. They they of this 458 00:29:00,720 --> 00:29:05,800 Speaker 1: really annoying p s A that plays constantly about washing 459 00:29:05,800 --> 00:29:08,280 Speaker 1: your hands all the time, and every time you enter 460 00:29:08,280 --> 00:29:11,160 Speaker 1: a dining space there's a cheerful employee there to greet you, 461 00:29:11,280 --> 00:29:14,520 Speaker 1: slash harass you with hand sanitizer and the oh so 462 00:29:14,520 --> 00:29:20,440 Speaker 1: so gross face wash washy oh. Yes, I know why 463 00:29:20,480 --> 00:29:22,200 Speaker 1: they do it, and it's good that they do it, 464 00:29:22,760 --> 00:29:26,200 Speaker 1: but wash, wash wash. I guess it's for kids, and 465 00:29:26,240 --> 00:29:30,240 Speaker 1: you don't know what language people speak. I I understand, 466 00:29:30,320 --> 00:29:35,120 Speaker 1: but I didn't like it. I feel you. And if 467 00:29:35,160 --> 00:29:41,240 Speaker 1: you're thinking hand sanitizer, it's actually an extrapotent version introduced 468 00:29:41,240 --> 00:29:44,800 Speaker 1: by Pureal specifically for cruises are similar locations with a 469 00:29:44,800 --> 00:29:47,400 Speaker 1: lot of people in a lot of germs, like casinos. 470 00:29:48,000 --> 00:29:51,440 Speaker 1: If a cruise employee is called twice not washing their hands, 471 00:29:52,080 --> 00:29:56,280 Speaker 1: they're off the ship. I don't mess around, na mm hmm. 472 00:29:57,000 --> 00:29:58,880 Speaker 1: And I spoke to her friend recently who works at 473 00:29:58,920 --> 00:30:02,120 Speaker 1: the CDC here in Atlanta, and she said one of 474 00:30:02,120 --> 00:30:04,680 Speaker 1: the first things they looked at UM as kind of 475 00:30:04,680 --> 00:30:08,960 Speaker 1: an exercise was a cruise ship as a closed circuit 476 00:30:09,520 --> 00:30:13,200 Speaker 1: to spread bacteria germs. What have you. The CDC points 477 00:30:13,280 --> 00:30:16,080 Speaker 1: the fact that cruises are monitored by health services, which 478 00:30:16,160 --> 00:30:18,320 Speaker 1: means you're going to hear about it UM as one 479 00:30:18,320 --> 00:30:22,160 Speaker 1: of the reasons the association between cruises and outbreaks is 480 00:30:22,240 --> 00:30:24,600 Speaker 1: so strong. On top of that, the length of a 481 00:30:24,600 --> 00:30:27,320 Speaker 1: cruise means you can usually pinpointed as the cause, whereas 482 00:30:27,320 --> 00:30:29,240 Speaker 1: in a flight, if you're only on it three hours, 483 00:30:29,240 --> 00:30:32,200 Speaker 1: even if you did catch something from that, even everyone 484 00:30:32,240 --> 00:30:35,280 Speaker 1: on the flight wound up with nurovirus, yeah, you're not 485 00:30:35,320 --> 00:30:37,960 Speaker 1: gonna necessarily know Oh that's right, I got it. Sure, 486 00:30:38,280 --> 00:30:41,440 Speaker 1: But on a cruise you can probably ascertain that that's 487 00:30:41,560 --> 00:30:44,600 Speaker 1: is what happened. Yeah. And to help prevent illness, everything 488 00:30:44,600 --> 00:30:46,480 Speaker 1: that comes onto the ship has to be controlled for 489 00:30:46,600 --> 00:30:49,320 Speaker 1: as well as possible. The Royal Caribbean says that during 490 00:30:49,560 --> 00:30:52,000 Speaker 1: loading of the ship they move foods and drinks from 491 00:30:52,200 --> 00:30:55,760 Speaker 1: wooden paletts that foods and drinks arrive on onto these 492 00:30:55,800 --> 00:30:59,280 Speaker 1: metal trays, thus preventing any bacteria or other pests from 493 00:30:59,400 --> 00:31:02,360 Speaker 1: from hitching a ride on the more porous Would you 494 00:31:02,360 --> 00:31:04,360 Speaker 1: know the metal is also pretty easy to clean and 495 00:31:04,400 --> 00:31:08,000 Speaker 1: sterilize UM. Plus, they incinerate any cardboard or other packaging 496 00:31:08,280 --> 00:31:10,920 Speaker 1: that comes on board because pests love to live in 497 00:31:10,960 --> 00:31:14,920 Speaker 1: that stuff. So my landlord tells me, I hear you 498 00:31:15,000 --> 00:31:20,600 Speaker 1: loud and clear. Um. And it probably goes without saying, 499 00:31:20,600 --> 00:31:23,600 Speaker 1: but it's bad news. UM. An outbreak can shorten a 500 00:31:23,680 --> 00:31:29,360 Speaker 1: cruises duration. One case in saw six hundred infected and 501 00:31:29,520 --> 00:31:33,640 Speaker 1: the cruise ended ended two days early. UM. Most of 502 00:31:33,640 --> 00:31:36,680 Speaker 1: the time it is norovirus to blame, which makes up 503 00:31:36,720 --> 00:31:41,800 Speaker 1: over fifty of global gastro enteritis cases. There are typically 504 00:31:41,880 --> 00:31:45,720 Speaker 1: about ten to fifteen gastro intestinal outbreaks on cruise ships 505 00:31:45,760 --> 00:31:49,080 Speaker 1: every year UM. According to data from the CDC. That 506 00:31:49,200 --> 00:31:51,920 Speaker 1: number has remained steady though UM. And also just to 507 00:31:51,960 --> 00:31:55,600 Speaker 1: put it in perspective, the United States sees between nineteen 508 00:31:55,640 --> 00:31:59,640 Speaker 1: and twenty one million norovirus cases per year total. So 509 00:31:59,800 --> 00:32:04,640 Speaker 1: it's a it's a common gas or intestinal illness. Sure, yeah, 510 00:32:04,920 --> 00:32:07,960 Speaker 1: just it can it can do the outbreak thing. Yeah, 511 00:32:08,080 --> 00:32:11,760 Speaker 1: it can spread fairly quickly, and you do hear about 512 00:32:11,800 --> 00:32:17,200 Speaker 1: it because it's publicized. Ye, wash your hands, wash your hands, 513 00:32:17,200 --> 00:32:22,440 Speaker 1: washing washing wash washy. So back to that keeping track 514 00:32:22,480 --> 00:32:28,520 Speaker 1: of what passengers are consuming. It's really cool. Oh yeah, Okay, 515 00:32:28,560 --> 00:32:31,720 Speaker 1: the technology is super fascinating. Okay, So for for one thing, 516 00:32:32,360 --> 00:32:35,960 Speaker 1: on on any given ship, every guests food orders while 517 00:32:36,000 --> 00:32:39,200 Speaker 1: they're actually there, you know, will probably be tracked to 518 00:32:39,240 --> 00:32:43,320 Speaker 1: see exactly what and how much and when people are 519 00:32:43,440 --> 00:32:47,160 Speaker 1: ordering food, and this data can be used to predict 520 00:32:47,480 --> 00:32:52,280 Speaker 1: stock needs for future voyages. Royal Caribbean has another possible solution. 521 00:32:52,360 --> 00:32:55,160 Speaker 1: They put infrared cameras in the ceilings of their main 522 00:32:55,200 --> 00:32:57,560 Speaker 1: dining areas to UH to help keep like a head 523 00:32:57,640 --> 00:33:01,040 Speaker 1: count of how many people are visiting different areas and when, 524 00:33:01,640 --> 00:33:03,720 Speaker 1: and they can crunch the data to UM to a 525 00:33:03,920 --> 00:33:07,400 Speaker 1: help their kitchen predict booms and falls in service needs 526 00:33:07,720 --> 00:33:10,360 Speaker 1: and be it can serve a real time function. They 527 00:33:10,440 --> 00:33:13,600 Speaker 1: they've got UM on some ships electronic displays outside of 528 00:33:13,640 --> 00:33:16,440 Speaker 1: the dining halls that will tell you how many seats 529 00:33:16,480 --> 00:33:20,880 Speaker 1: are available in each at any given time. Oh the 530 00:33:20,920 --> 00:33:24,880 Speaker 1: incredible future, y'all um. Also, Coca Cola has come up 531 00:33:24,920 --> 00:33:29,320 Speaker 1: with a way to track soda use their Their Freestyle 532 00:33:29,720 --> 00:33:33,440 Speaker 1: program has technology that follows their products from like factory 533 00:33:33,880 --> 00:33:37,320 Speaker 1: to cup. Alright, so the drink dispenser machines that they 534 00:33:37,400 --> 00:33:39,840 Speaker 1: put on the ships are you know, like like a 535 00:33:39,920 --> 00:33:41,520 Speaker 1: like a soda funtain that you find at McDonald's like 536 00:33:41,520 --> 00:33:45,640 Speaker 1: a self serve soda fountain okay um and the flavor 537 00:33:45,800 --> 00:33:50,240 Speaker 1: syrup cartridges will ping the company headquarters here in Atlanta 538 00:33:50,360 --> 00:33:54,160 Speaker 1: automatically when they start running low, which will trigger a 539 00:33:54,200 --> 00:33:58,280 Speaker 1: refill order that the ship's staff just simply check approves. 540 00:33:58,760 --> 00:34:02,600 Speaker 1: You send that to us that our next port. And 541 00:34:02,640 --> 00:34:05,080 Speaker 1: then on the consumer end, on a lot of ships, 542 00:34:05,200 --> 00:34:08,719 Speaker 1: you have to buy into the soft drink package and 543 00:34:08,800 --> 00:34:12,680 Speaker 1: those self served soda dispensers won't pour out soda unless 544 00:34:12,719 --> 00:34:15,640 Speaker 1: you have your official cup with the official r f 545 00:34:15,719 --> 00:34:18,000 Speaker 1: i D chip in it that tells the machine that 546 00:34:18,080 --> 00:34:22,880 Speaker 1: you are an approved customer. I love it. I know 547 00:34:24,000 --> 00:34:27,400 Speaker 1: for some reason, the idea of a ship in the 548 00:34:27,400 --> 00:34:31,840 Speaker 1: middle of the Atlantic sending pinging the Atlanta Coca Cola 549 00:34:31,880 --> 00:34:35,239 Speaker 1: headquarters with hey, they're drinking a lot of diet coke 550 00:34:35,360 --> 00:34:39,319 Speaker 1: on this ship, and they're like, okay, I'll send more 551 00:34:39,360 --> 00:34:45,719 Speaker 1: sprite zero right away. What weird? It is? Weird? I mean, 552 00:34:45,760 --> 00:34:50,600 Speaker 1: but you know, beautiful oddly. Yeah, it's a whole. It 553 00:34:50,760 --> 00:34:52,960 Speaker 1: is a Broadway show where a lot of things are 554 00:34:53,040 --> 00:34:59,080 Speaker 1: happening to make your experience as a passenger hopefully smooth 555 00:34:59,120 --> 00:35:03,960 Speaker 1: and pleasant. Hopefully hopefully. I saw, I foresure saw a 556 00:35:04,040 --> 00:35:09,000 Speaker 1: drunk guy lose his cool when they were at a 557 00:35:09,040 --> 00:35:15,680 Speaker 1: parmesan cheese a pizza pizza place. Oh no, that was it. 558 00:35:15,800 --> 00:35:18,680 Speaker 1: That was just the final straw. He couldn't take it. 559 00:35:20,080 --> 00:35:22,640 Speaker 1: I think he said something along the lines of how 560 00:35:22,680 --> 00:35:27,879 Speaker 1: am I supposed to eat my pizza like this? And 561 00:35:27,920 --> 00:35:32,920 Speaker 1: me and my then boyfriend were just observing again, you 562 00:35:32,960 --> 00:35:35,120 Speaker 1: know I we all have problems. We all have to 563 00:35:35,120 --> 00:35:41,000 Speaker 1: face them in our own ways. This is true. That 564 00:35:41,120 --> 00:35:44,240 Speaker 1: was the That was the just the parmesan cheese straw. 565 00:35:44,880 --> 00:35:48,239 Speaker 1: The farmersan cheese straw. Cheese straws are important. They are 566 00:35:49,760 --> 00:35:57,520 Speaker 1: they are. That is our cruise ship food episode. It 567 00:35:57,560 --> 00:36:00,160 Speaker 1: was really fun to research. I wish so much I 568 00:36:00,160 --> 00:36:02,680 Speaker 1: had taken notes when I did the tour because it 569 00:36:02,719 --> 00:36:07,719 Speaker 1: was a three hour tour Gilligan's Island reference not intended. 570 00:36:08,520 --> 00:36:11,719 Speaker 1: It was a three hour tour. Goodness, and they had 571 00:36:11,760 --> 00:36:16,319 Speaker 1: a whole Probably the most interesting part um I was 572 00:36:16,320 --> 00:36:18,480 Speaker 1: telling Larren is what they do with trash. That was 573 00:36:18,520 --> 00:36:22,600 Speaker 1: really cool because they I'm pretty sure because now we're 574 00:36:23,120 --> 00:36:26,319 Speaker 1: all caring about the environment as we should, there's all 575 00:36:26,360 --> 00:36:30,280 Speaker 1: of this push to be really environmentally friendly on cruise ships, 576 00:36:30,680 --> 00:36:34,200 Speaker 1: and I know that they translated that into food as well. 577 00:36:35,760 --> 00:36:40,080 Speaker 1: I wish i'd take it notes. But um, if you 578 00:36:40,200 --> 00:36:42,400 Speaker 1: happen to be on a cruise and you like votes, 579 00:36:42,719 --> 00:36:46,720 Speaker 1: I do recommend behind these tour Oh yeah, yeah, do 580 00:36:46,719 --> 00:36:48,360 Speaker 1: do it, do it right in. Let us let us 581 00:36:48,400 --> 00:36:51,239 Speaker 1: know whatever weird details you you find out. Oh yeah, 582 00:36:51,239 --> 00:36:53,640 Speaker 1: and if you are on a cruise, um, and you 583 00:36:53,719 --> 00:36:58,000 Speaker 1: run across any interesting food. As always, we love take pictures. 584 00:36:58,160 --> 00:37:00,880 Speaker 1: Tell us about it. We love a description of food. Yes, 585 00:37:01,600 --> 00:37:11,680 Speaker 1: and speaking of it's time for listener man. Yeah. Yeah, 586 00:37:11,920 --> 00:37:15,480 Speaker 1: it's the cruise state of mind hopefully, yeah they can 587 00:37:15,600 --> 00:37:22,880 Speaker 1: go arrive and yes Chelsea wrote. The cotton candy episode 588 00:37:22,880 --> 00:37:25,160 Speaker 1: brought back fond memories for me in regards to making 589 00:37:25,200 --> 00:37:28,960 Speaker 1: cotton candy. Sorry, Annie, Well, I'm glad someone enjoyed it. 590 00:37:29,440 --> 00:37:32,680 Speaker 1: For years, my parents um and later my sister and 591 00:37:32,719 --> 00:37:36,040 Speaker 1: I hosted a big old barbecue over Memorial Day, and 592 00:37:36,080 --> 00:37:38,319 Speaker 1: for I'd say ten to twelve years, we would rent 593 00:37:38,360 --> 00:37:41,360 Speaker 1: a cotton candy machine, usually manned by our friends. My 594 00:37:41,440 --> 00:37:44,000 Speaker 1: sister and I. We bought all sorts of flavors of 595 00:37:44,000 --> 00:37:47,200 Speaker 1: sugar and the paper sticks. One memory takes place the 596 00:37:47,280 --> 00:37:49,640 Speaker 1: year after both my sister and I graduated from college. 597 00:37:49,640 --> 00:37:53,200 Speaker 1: So twenty two years old, our friends came and the 598 00:37:53,239 --> 00:37:56,320 Speaker 1: guys were enjoying beer and had this brilliant idea to 599 00:37:56,440 --> 00:38:01,520 Speaker 1: make couzies out of cotton candy. It's surprisingly worked, super sticky, 600 00:38:01,560 --> 00:38:04,080 Speaker 1: but it worked. We lived in Colorado at the time, 601 00:38:04,120 --> 00:38:08,000 Speaker 1: so minimal humidity to dampen the sugar. It did take 602 00:38:08,040 --> 00:38:10,880 Speaker 1: the boys a few tries. There are other memories, but 603 00:38:10,960 --> 00:38:13,800 Speaker 1: that picture popped up in my head first, and Chelsea, 604 00:38:14,000 --> 00:38:16,080 Speaker 1: I'm glad you sent that because I am a bit 605 00:38:16,080 --> 00:38:19,520 Speaker 1: of a couzy fiend and this might be the push 606 00:38:19,600 --> 00:38:22,719 Speaker 1: I need to get back in cant candy. But the 607 00:38:22,800 --> 00:38:25,400 Speaker 1: humidity here is a disaster. Oh yeah, I feel like 608 00:38:25,440 --> 00:38:29,200 Speaker 1: that would be an indoor kind of operation because outside 609 00:38:29,360 --> 00:38:31,480 Speaker 1: I can't. I can't picture that going well. It would 610 00:38:31,520 --> 00:38:35,239 Speaker 1: be it would be soup very quickly. Oh, I would 611 00:38:35,280 --> 00:38:39,040 Speaker 1: cause such a scene. It would be funny. I'd be furious, 612 00:38:39,239 --> 00:38:42,200 Speaker 1: but it would be funny later. It would be funny 613 00:38:42,239 --> 00:38:46,000 Speaker 1: then to not you, oh yeah, to everyone else, but 614 00:38:46,160 --> 00:38:53,320 Speaker 1: just see me covering in sticky sugar. Not again. Cotton 615 00:38:57,160 --> 00:39:01,360 Speaker 1: Olivia wrote, and she wrote a lot of very nice things, 616 00:39:01,440 --> 00:39:04,160 Speaker 1: but also said I have to request for a clarification. 617 00:39:04,560 --> 00:39:08,000 Speaker 1: In your peanut butter episode, you mentioned my favorite brand 618 00:39:08,000 --> 00:39:10,319 Speaker 1: of peanut butter, Peanut Butter in Company, and said they 619 00:39:10,320 --> 00:39:13,680 Speaker 1: shut down in you bet your pork rumpus, I quickly 620 00:39:13,719 --> 00:39:16,120 Speaker 1: googled that, you know, in case I had to buy 621 00:39:16,120 --> 00:39:18,719 Speaker 1: out the jars of white chocolate Wonderful from every supermarket 622 00:39:18,719 --> 00:39:20,960 Speaker 1: in a twenty mile radius. But the company is still 623 00:39:21,000 --> 00:39:23,759 Speaker 1: in business. It was their sandwich shop in New York 624 00:39:23,840 --> 00:39:29,759 Speaker 1: City that closed. In important clarification, very important clarification. Thank 625 00:39:29,800 --> 00:39:33,879 Speaker 1: you and apologies for the panic that we we did 626 00:39:33,880 --> 00:39:37,080 Speaker 1: not intend. We never want to cause a peanut butter panic. No, never, 627 00:39:37,680 --> 00:39:42,640 Speaker 1: but unless it's warranted, yeah, we want to cause do case. 628 00:39:42,680 --> 00:39:47,279 Speaker 1: My case basis do peanut butter caution. Sure, we're appropriate. 629 00:39:48,000 --> 00:39:51,919 Speaker 1: We try to be professionals when it comes to peanut butter. 630 00:39:52,000 --> 00:39:55,239 Speaker 1: Here at from stuff because we understand it is important. Absolutely, 631 00:39:56,239 --> 00:40:00,360 Speaker 1: that's our stand. Thanks to both of them for ding in. 632 00:40:00,680 --> 00:40:02,520 Speaker 1: You two can also write to us and we would 633 00:40:02,560 --> 00:40:04,439 Speaker 1: love to hear from you. Our email is food stuff 634 00:40:04,480 --> 00:40:06,960 Speaker 1: at how stuff works dot com. We're also on social media. 635 00:40:07,040 --> 00:40:09,879 Speaker 1: You can find us on Twitter and Facebook at food 636 00:40:09,920 --> 00:40:11,879 Speaker 1: stuff at how stuff works dot com. You can also 637 00:40:11,920 --> 00:40:14,800 Speaker 1: find us on Instagram at food stuff. We do hope 638 00:40:14,840 --> 00:40:17,480 Speaker 1: to hear from you. Thank you as always to our 639 00:40:17,520 --> 00:40:21,319 Speaker 1: super producer Dylan Fagan, who is extremely patient and has 640 00:40:21,520 --> 00:40:24,960 Speaker 1: terrific Clark Kent style glasses. UM, thank you to you 641 00:40:25,000 --> 00:40:26,879 Speaker 1: for listening and we hope that lots more good things 642 00:40:26,920 --> 00:40:43,760 Speaker 1: are coming your way.