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Speaker 1: Hello, and welcome to Saber Protection of I Heart Radio.

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Speaker 1: I'm Annie Reese and I'm Lauren Vocal Bam, and today

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Speaker 1: we're talking about blue crabs and I'm unreasonably excited about it.

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Speaker 1: I'm so excited. They are such weird little buddies. Yes, yes,

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Speaker 1: I believe it was last Friday when we were talking

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Speaker 1: about next topics and you said, okay, what about crabs

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Speaker 1: And I was doing like preliminary research, and I immediately

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Speaker 1: was very, very very excited about the prospect of you

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Speaker 1: explaining these animals to me because they're weird. They're so strange.

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Speaker 1: I was reading things like this can't be. This certainly

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Speaker 1: is not how a living creature works. Nobody is. Nope,

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Speaker 1: it certainly as folks. Yeah, yeah, yeah, So it is

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Speaker 1: a compliment to our recent Old Bay episode, which, by

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Speaker 1: the way, I really appreciate the handful of listeners who

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Speaker 1: reached out to us and said they would send Old

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Speaker 1: Bay because I complain that I couldn't get my hands

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Speaker 1: in that episode. Laura knows that I hilariously discovered. Yeah

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Speaker 1: there was the back. Yeah, I I we we mentioned

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Speaker 1: this in udnesdays episode. But but right, I just get

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Speaker 1: this text out of nowhere. That's like just a photograph

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Speaker 1: of Annie holding Old Bay and going like, well if

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Speaker 1: I had some after all, which is a wonderful surprise,

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Speaker 1: but also kind of embarrassing because I have been looking

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Speaker 1: for it for about a year. So this episode you

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Speaker 1: can see related episodes like Oysters and Lobster. Also, I

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Speaker 1: could talk more about the two thousand nine horror movie

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Speaker 1: The Bay. I suppose you always could. I always could, because,

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Speaker 1: as I mentioned in the Old Bay episode, the horror

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Speaker 1: starts in that movie with a crab, a blue crab

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Speaker 1: eating contest. Okay, well I found it highly unsettling. I

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Speaker 1: didn't say this in the last one, but that movie

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Speaker 1: um started as a documentary but really, yes, director, yes,

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Speaker 1: but the director decided more people would watch it if

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Speaker 1: you made it into a horror movie. This is fascinating.

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Speaker 1: That is so wonderful. It's a wonderful and disturbing. Uh yeah,

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Speaker 1: but it's about I don't know if anybody remembers, and

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Speaker 1: I'm sorry I keep parking on these horror movies, like

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Speaker 1: hardly anyone seen. But it's about if you remember the

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Speaker 1: isopod that would eat the fish's tongue and become its tongue.

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Speaker 1: I I do not remember that, but cool that exists

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Speaker 1: and is horrifying. Yeah, no, that's what I Marine life

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Speaker 1: is terrifying, completely weird, so divergent from so many things

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Speaker 1: that we have on land. I get into that in

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Speaker 1: a minute. Here. Uh it's a whole bunch, it is,

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Speaker 1: it is and uh yeah that that whole thing was

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Speaker 1: a very disturbing incident in my life when I saw

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Speaker 1: that picture of the isopod. But that's anyway, that's what

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Speaker 1: that movie is about. Um. On a more positive side,

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Speaker 1: my grandparents, I think I've mentioned they lived on the

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Speaker 1: Gulf of Mexico and in the summer we would often

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Speaker 1: go stay with them for a couple of weeks or so,

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Speaker 1: and they loved crab. They we would go crabbing with them,

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Speaker 1: and they had like they loved crab West Indies, which

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Speaker 1: I'm going to talk about a little bit, crab Imperial.

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Speaker 1: They added a ton of it there. That's what they

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Speaker 1: said made their gumbo special. Was Yes, um, crab cakes,

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Speaker 1: crab claws. Sometimes we just catched them fresh and steam

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Speaker 1: them and serve them with butter. I have many fond

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Speaker 1: memories of watching my dad struggle with crabs getting caught

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Speaker 1: in nets like in that mean child way of like

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Speaker 1: watching your dad struggle or something. Uh yeah, and yeah,

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Speaker 1: gone through and throwing back. The young crabs are the

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Speaker 1: pregnant ones. And that's one of the last things me

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Speaker 1: and my dad talked about what before he died, was

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Speaker 1: he he was not from there, so he didn't have

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Speaker 1: any experience crabbing like my mom did all the stuff.

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Speaker 1: She introduced him to that, and she introduced him to

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Speaker 1: this thing, which is one of the reasons I'm very

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Speaker 1: excited to talk about crab, which is called crab do

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Speaker 1: you believe and how that whole experience was kind of

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Speaker 1: a wonderful disaster for Yes, but more on that later.

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Speaker 1: More on that later. Now that I'm an adult, I

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Speaker 1: have I've had my own struggles catching the crabs and

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Speaker 1: crab traps, and family tradition continues. Yes, it does, Yes,

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Speaker 1: the struggling with the crabs. And I will say, like,

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Speaker 1: if you have not seen a crab swim, I have,

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Speaker 1: and it is frightening quickly, and they m yeah, I

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Speaker 1: you know, they're very pointy, they come, they come with

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Speaker 1: little pincers. Yes, they blue crabs are particularly quite fast.

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Speaker 1: Oh yeah. And then with a burrow under the sand

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Speaker 1: and you're just walking along and then painture oh crabs,

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Speaker 1: And I remember being a kid and finding like the

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Speaker 1: artifacts of their shells. Yeah. Um, yeah, I have very

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Speaker 1: little experience with blue crab. Um. Of course, I've probably

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Speaker 1: eaten it any number of times in crab cakes or

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Speaker 1: something like that. But but yeah, I've never really hung

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Speaker 1: out places where that's the specialty. Um, So I've never

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Speaker 1: been crabbing. I I don't. I don't think i've met one,

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Speaker 1: you know. Um. But the the type of crab that

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Speaker 1: I'm familiar with from my childhood is stone crab, which

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Speaker 1: which a listener wrote in about and that type of

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Speaker 1: crab that um is farmed in Florida or caught in

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Speaker 1: Florida at any rate. And um, my dad, working in

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Speaker 1: the restaurant industry, once a year it was this very

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Speaker 1: special occasion, would get a like hall of stone crab

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Speaker 1: claws and we would spend like a big family day

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Speaker 1: with a bunch of cousins, um steaming and eating stone crab.

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Speaker 1: And they are so succulent and delicious and oh that

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Speaker 1: sounds very yes, it's it's it's pretty amazing. Um. But yeah, no,

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Speaker 1: they are very strange creatures. Uh, like most aquatic things.

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Speaker 1: I and I think about this sort of thing every

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Speaker 1: day when I because I have I have an aquarium.

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Speaker 1: As I've mentioned before, I actually aquarium update, y'all. I

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Speaker 1: just got vertebrates for the first time. But I have

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Speaker 1: I I now have five red eye tetra. They're they're

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Speaker 1: hanging out doing fish stuff. I don't know menacing name.

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Speaker 1: I gotta say. They're like an inch long. They're not

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Speaker 1: very many, don't. I mean, they do look at you.

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Speaker 1: They do look at you. But their red eyes with

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Speaker 1: their their eyes themselves aren't red, but they have a

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Speaker 1: little ring around them, kind of like a little spot

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Speaker 1: that that kind of glows red, the way that neon

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Speaker 1: tetra have like a little stripe. It's the same sort

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Speaker 1: of thing. I appreciate. This is a this is a

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Speaker 1: thing I do all the time. I appreciate when someone's

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Speaker 1: talking about something and I have really no clue what

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Speaker 1: they're talking about, but I'm like, uh, huh, stripe on

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Speaker 1: the tetra. I wasn't aware of tetra as a fish,

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Speaker 1: all right. Neon tetra are are quite popular within the

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Speaker 1: aquarium hobby. Um, you've probably seen them before, even if

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Speaker 1: you're unaware they're They're just these very small, like a

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Speaker 1: half inch to an inch silvery bluish fish, especially under

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Speaker 1: aquarium light, which usually has some UV in it um,

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Speaker 1: with a little red to pink to like neon pink

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Speaker 1: stripe down along the side of their bodies. So okay,

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Speaker 1: and these red eye tetra they're getting along with the snails.

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Speaker 1: They are they are. I actually, oh, I bought them

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Speaker 1: specifically at this juncture because I had these invader snails

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Speaker 1: that but their their life cycle is very much quicker

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Speaker 1: then my uh Pomasia BRIGESSI a uh brid jessee I sorry,

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Speaker 1: uh snails. It's just like a common river snail. And

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Speaker 1: they reproduced so fast and so all of a sudden,

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Speaker 1: I thought I had one snail, and then I had

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Speaker 1: like sixty snails, and I realized that it was like

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Speaker 1: going to approach critical mass um. So I was like, Okay,

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Speaker 1: let's introduce something that might actually eat these snail spawn.

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Speaker 1: It's kind of messed up. I appreciate the need for it.

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Speaker 1: You're you're creating an ecosystem when you have an aquarium, Lauren,

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Speaker 1: you know you do do um. I think it's working.

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Speaker 1: I think it's working, so that's great. H They don't

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Speaker 1: seem to be bothering my shrimp though, so that's good too.

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Speaker 1: Got shrimp in there's why Yeah, yeah, yeah, yeah, I've

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Speaker 1: got some hold on it's the one that I don't

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Speaker 1: think it is. And tomorrow is a liquor, Amano is

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Speaker 1: a shrimp. There you go, there you savor slogan. We

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Speaker 1: need to incorporate that. Jeez. Yeah, that's an embarrassing mistake

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Speaker 1: to make, by the way. At I can see that.

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Speaker 1: I can see that. They're like, I'm looking for some

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Speaker 1: tomorrow and they're like, you're in the wrong place, ma'am

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Speaker 1: wrong store. Well, I'm glad to hear you're creating an ecosystem,

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Speaker 1: you know. I'm hoping I'm hoping that I am and

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Speaker 1: not just a twenty gallon disaster. Twenty gallon disaster that

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Speaker 1: needs to be the name of something. I'm gonna have

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Speaker 1: a plaque, mad, It's going to be great. Um. I

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Speaker 1: do want to say I have recently kind of accidentally

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Speaker 1: started rewatching SpongeBob oh yeah, which has been an absolute delight.

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Speaker 1: But there are a lot of plot points of Mr Crabs,

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Speaker 1: who is my favorite character multi snails similar similar to

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Speaker 1: what your SpongeBob has. Some I mean, I'm sure they

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Speaker 1: take artistic license, but there some they keep some real

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Speaker 1: world things in there. Okay, that sounds very upseting and cool.

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Speaker 1: Some of it is. But I suppose we should get

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Speaker 1: to our questions. I suppose we should. We were talking.

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Speaker 1: We were talking about blue crabs. Yes, blue crabs. What

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Speaker 1: are they? Well, Uh, okay, crustaceans in general are the delicious, scuttling,

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Speaker 1: gigantic insects of the seat. It's a lot of a

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Speaker 1: lot of things happening in that very short sentence. Oh,

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Speaker 1: there's a lot going on with crustaceans, that's fair to see. Uh,

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Speaker 1: they're not all gigantic, but um, like topside in the

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Speaker 1: air where we mostly live, physics really puts quite a

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Speaker 1: hamper on the size of of anything with an exo skeleton.

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Speaker 1: That is, a creatures with their skeletal uh support structure

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Speaker 1: on the outside of their bodies rather than on the

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Speaker 1: inside like we have. Um. You know, exo skeletons can

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Speaker 1: be heavy and can pretty quickly grow to the size

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Speaker 1: will where they will impede movement, But underwater it's not

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Speaker 1: so much of a burden. That said, blue crabs are

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Speaker 1: one of the things that, yeah, like aren't that big. Um,

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Speaker 1: let's describe them first and then I'll get to their size.

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Speaker 1: So um. So, crabs in general are animals that develop

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Speaker 1: a hard body and usually ten legs, five pairs of

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Speaker 1: legs with various functions. Um. Blue crabs have bodies shaped

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Speaker 1: sort of sort of like an empanada or like a

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Speaker 1: cal zone. Um that comes to like really extreme points

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Speaker 1: at at at the two point e bits. Okay, so

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Speaker 1: they're like sort of like flat and kind of half

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Speaker 1: moon shaped, but with a with drawn out points at

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Speaker 1: those two sides of that moon. Okay, spiky thing yeah

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Speaker 1: yeah yeah yeah yeah. Um. And then they've got this

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Speaker 1: series of eighteen we little spikes or or ridges along

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Speaker 1: the front side or face side of their bodies that

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Speaker 1: that make them look just like we little danger pies. Yeah,

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Speaker 1: there's somehow both cute and intimidating. It's it's a difficult

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Speaker 1: intersection to manage, but they seem to be there. I

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Speaker 1: find most crabs very menacing looking in in in the

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Speaker 1: exact way that I do not find most spiders. Because

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Speaker 1: most spiders are so tiny, They're like so small and

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Speaker 1: some of them are fuzzy, and I think that's great,

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Speaker 1: but like you make it as big as your palm

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Speaker 1: or bigger, and I'm suddenly like no, please, no, please

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Speaker 1: to be over there now. I do not want um

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Speaker 1: but delicious, so you know anyway, blue crabs can grow

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Speaker 1: up to about nine inches across that that that half

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Speaker 1: moon shape about, and can weigh up to a third

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Speaker 1: of a pound that's about a hundred and fifty grams.

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Speaker 1: Females are a little bit smaller than males um if

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Speaker 1: left their own devices, they live about three or four years,

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Speaker 1: and those shells on the top are sort of bluish

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Speaker 1: olive gray green and then creamy white on the bottom

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Speaker 1: with a pretty blue, like bright blue coloration on their

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Speaker 1: legs and especially the the claws, and I'm a little

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Speaker 1: bit on their underbelly. Males might have a little bit

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Speaker 1: of orange coloration on their joints and claws. Mature females

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Speaker 1: claws are tipped in red. Their taxonomical name is Calinicus cepidis,

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Speaker 1: which apparently translates to something like beautiful savory swimmer. That's

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Speaker 1: such a I love that it's one of those things,

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Speaker 1: though it's like very complimentary, but also like, oh, that

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Speaker 1: means you're gonna try to eat me. Yeah, yeah, Like

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Speaker 1: what a pretty thing for me to consume, right, all right,

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Speaker 1: that's on the nose, thanks buddies. Ha um. And yeah,

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Speaker 1: they are strong swimmers because their rear most set of

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Speaker 1: legs are these like larger flat paddle shaped things. Um.

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Speaker 1: Then they've got three pairs of smaller pointed walking legs,

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Speaker 1: and then these larger snippy front claws. On the undersides

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Speaker 1: of their bodies. They have a little segmented belly plate

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Speaker 1: called an apron. And this is one of the ways

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Speaker 1: that you can tell male versus female crabs. And I'm

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Speaker 1: just going to quote, um noah, the National Ocean a

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Speaker 1: Graphic and Aerospace Administration. I think I just pulled that

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Speaker 1: out of my butt, so who knows, um quote. In

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Speaker 1: the Chesapeake Bay, people often refer to males aprons as

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Speaker 1: looking like the Washington Monument, while females aprons look like

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Speaker 1: the Capital Dome. So there's just this blue coloration on

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Speaker 1: their bellies. Uh. And it's kind of like like spire

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Speaker 1: shaped or pointed on males, and it's kind of dome

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Speaker 1: shaped with a little spike on the top on females,

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Speaker 1: So it's pretty But that just really cracked me up.

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Speaker 1: That is pretty fantastic. That is you know what, if

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Speaker 1: I next time I go crabbing, I'll see if I

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Speaker 1: notice this. Yeah, yeah, that's how you can tell um

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Speaker 1: when you when you cook blue crab hole in their shell,

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Speaker 1: those shells will turn red. And this happens because the

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Speaker 1: same pigment molecules in a crabs shell that um bind

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Speaker 1: to proteins there and and thus become all of colored

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Speaker 1: while it's alive. When you cook the shell, um, the

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Speaker 1: proteins in the shell will cross link with each other

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Speaker 1: and thus release these pigment molecules, which turn red when

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Speaker 1: they're free of those proteins. Weird and interesting. Yes, I

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Speaker 1: think that's a great description for crabs and overall absolutely

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Speaker 1: heck um. Their meat, meanwhile, is white to kind of

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Speaker 1: brown tinted with a with a rich, sweet, slightly nutty

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Speaker 1: flavor and a little bit of a salty hint in there.

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Speaker 1: Delicious um. Blue crabs are native to temperate regions of

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Speaker 1: the Atlantic north from Nova Scotia all the way south

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Speaker 1: to Argentina up into the Gulf of Mexico, but they

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Speaker 1: are particularly prolific in Chesapeake Bay. They've also been introduced

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Speaker 1: on purpose and accidentally in temperate oceans and seas in

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Speaker 1: Europe and North Asia, and they're a pretty important part

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Speaker 1: of the food chain everywhere they hang out um. They

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Speaker 1: are omnivores and will eat pretty much anything they can find,

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Speaker 1: catch or pry open um. They're even considered a pest

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Speaker 1: in some environments because like if they get into your farms,

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Speaker 1: like nice, well laid out, safe, cultured clam beds, they

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Speaker 1: can eat like five hundred and seventy five clams in

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Speaker 1: a day. Oh my gosh. And that is a weirdly

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Speaker 1: specific statistic that I firmly believe some poor clam farber

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Speaker 1: out there was like really five seventy five really? Yeah,

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Speaker 1: it's like a spiteful like, oh, I'm going to get

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Speaker 1: an exact number. I'm gonna know the number, crappy bastard. Yeah,

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Speaker 1: I mean, that's that's significant. I couldn't eat clams in

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Speaker 1: a day. I mean I might be able to, but

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Speaker 1: I don't want to know. It sounds terrible. Gosh. It's

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Speaker 1: like the jaws of crabs, like the rogue crab. Yeah,

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Speaker 1: that is getting revenge for his previous generation death. That's

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Speaker 1: one of my favorite things about Jaws is that it's

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Speaker 1: implied that there's some kind of generational intergenerational Yeah, yeah,

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Speaker 1: that's what's going on. That's what I think. Oh gosh,

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Speaker 1: you know ocean beef. It's uh, it's very serious, very serious. Indeed.

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Speaker 1: More crab facts. Blue crabs, like other crustaceans, have to

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Speaker 1: molt that hard shell as they grow too large for it,

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Speaker 1: and this naturally happens in the spring, sometimes a few

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Speaker 1: times a year, when the water's warm up and the

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Speaker 1: crabs become more active after being bunker down for the

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Speaker 1: winter kind of buried themselves in mutter sand depending on

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Speaker 1: the temperature of the of the water where they are

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Speaker 1: um their shell will first loosen and and the new

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Speaker 1: still soft shell will develop underneath. At this stage they

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Speaker 1: are called peelers, and then eventually they fully wriggle out

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Speaker 1: of their old shell and emerge soft and these are

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Speaker 1: called soft shell crabs and are considered a particular delicacy.

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Speaker 1: They can be eaten whole, no no cracking and picking necessary,

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Speaker 1: which is how you normally have to get a crab meat.

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Speaker 1: They do go through, yes, several molds over the course

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Speaker 1: of their lives as they hatch as larva and then

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00:20:34,160 --> 00:20:37,640
Speaker 1: metamorphos size twice um and then grow to their full

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00:20:37,800 --> 00:20:41,600
Speaker 1: adult size, and during one of these stages they acent

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Speaker 1: definitely look like face huggers. Uh, that is just what

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Speaker 1: they look like. It's quite upsetting. I it's fine, everything's

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Speaker 1: fine here. I just have a lot of very formative

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Speaker 1: memories from like half life an Alien, so I am

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Speaker 1: particularly keyed into this imagery. Yeah, no, I hear you,

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Speaker 1: I hear you. Yeah. I just recently told the story

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Speaker 1: of my very long struggle to watch Alien because we

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Speaker 1: have aliens. But in our office, maybe even before I

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Speaker 1: got the courage to watch Alien, there was a face hugger.

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Speaker 1: There is like a like a like a stuffed toy

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00:21:22,840 --> 00:21:25,199
Speaker 1: puppet kind of kind of buddy. Yeah. Yeah, but it

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00:21:25,240 --> 00:21:28,399
Speaker 1: was on the ceiling and I didn't realize it was

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Speaker 1: there until, you know, maybe a year in and then

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Speaker 1: I look up one day and it's just waiting for you.

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Speaker 1: You know, in space, they can't hear you scream. In

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Speaker 1: the office they can. So I'm on the same page. Ving.

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Speaker 1: Oh no, oh, that's so funny. I'm sorry. I'm actually

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Speaker 1: going to the office for the first time in over

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Speaker 1: a year tomorrow, and I can see if it's still there,

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Speaker 1: you know, I bet it is. I bet it. I

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Speaker 1: don't remember, I don't I don't have like a mental

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Speaker 1: eye on it right now. Um, I've only been a

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Speaker 1: couple of times. But anyway, I've not actually eaten soft

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Speaker 1: shelled crab. I see it on menus everywhere around Atlanta,

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Speaker 1: and I've just never known what to expect from the texture,

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Speaker 1: and it's usually kind of expensive, so I've just avoided

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Speaker 1: it in favor of better known proteins. But apparently they

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Speaker 1: are tender and juicy and sweet with a sort of

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Speaker 1: like burst of brine when you bite into them. Um.

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Speaker 1: They can be served steamed or sauteed or deep fried

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Speaker 1: or grilled this whole. Yeah, Yeah, I've had I've had

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Speaker 1: him a couple of times. They're They're delicious. There's that

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Speaker 1: kind of like brain disconnect, at least for me, where

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Speaker 1: you think there's gonna be this harder texture and then

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Speaker 1: it's not there. So uh, it's a kind of exciting experience,

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Speaker 1: almost cool, very very good. Yeah. I don't know what

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00:22:55,160 --> 00:22:57,560
Speaker 1: my hold up is, because if if a shrimp is

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00:22:57,680 --> 00:23:00,840
Speaker 1: um is fried or sauteed and in the right way.

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Speaker 1: I'll eat the whole shell. I'm like, not really that

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00:23:04,200 --> 00:23:11,520
Speaker 1: bothered by kitan, So I don't know anyway, Okay, okay, homework, homework.

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Speaker 1: The next time I see it on the menu, I'm

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Speaker 1: gonna try it. Um. The soft shell stage is also

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00:23:18,080 --> 00:23:21,880
Speaker 1: when female crabs can mate um and their their their

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00:23:21,880 --> 00:23:25,960
Speaker 1: mates will carry them around until their new shell hardens

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00:23:26,080 --> 00:23:28,880
Speaker 1: up um, which occurs over like less over the course

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00:23:28,920 --> 00:23:32,080
Speaker 1: of less than a day apparently. So this is a

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Speaker 1: very small time frame. Yeah, weird, so weird. Okay. Um.

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Speaker 1: A female crab will mate only once in her life,

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Speaker 1: but will produce a million to eight million eggs. That's

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Speaker 1: a lot of eggs. Oh my god. I guess about

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00:23:52,800 --> 00:23:56,720
Speaker 1: half of which are expected to survive. But depending on

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00:23:57,000 --> 00:24:00,160
Speaker 1: the area that you're in, as few as like one

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Speaker 1: in a million might survive to adulthood. I saw some

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Speaker 1: I saw regarding blue crab reproduction. You guys, I read

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Speaker 1: a lot about it, considering that we're a food show,

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00:24:11,760 --> 00:24:13,600
Speaker 1: because I was just trying to get a grip on it,

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Speaker 1: and I kept seeing different statistics and different explanations, and

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Speaker 1: so I'm not sure if it's just different in different

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Speaker 1: areas or if like some sources were just wrong, I

356
00:24:22,600 --> 00:24:25,879
Speaker 1: couldn't really get a very clear handle on it. We

357
00:24:25,920 --> 00:24:30,840
Speaker 1: will clearly have to talk to some crab scientists at

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00:24:30,840 --> 00:24:34,800
Speaker 1: some point in the future. Definitely, Um, that should be

359
00:24:34,840 --> 00:24:42,000
Speaker 1: your subject line, Lauren, regarding blue crab reproduction. You know,

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00:24:42,400 --> 00:24:47,840
Speaker 1: I feel like any crab scientists would be glad to

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00:24:47,920 --> 00:24:52,439
Speaker 1: get that subject line. There's a definite hesitation when you

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00:24:52,480 --> 00:25:00,240
Speaker 1: said glad, but I think it's worth the effort. Did

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Speaker 1: are you will be marked a spam? That's my prediction.

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00:25:04,600 --> 00:25:07,840
Speaker 1: You know, sometimes we all sometimes we all get marked

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Speaker 1: a spam. Uh um. When when she first lays these eggs,

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Speaker 1: they will be bright orange um and in this mass

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Speaker 1: or sponge kind of beneath her her apron um, and

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00:25:20,359 --> 00:25:23,359
Speaker 1: then they'll start to become brown as they develop into larva.

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Speaker 1: She can also carry if she if she sheds and

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Speaker 1: then mates, she can carry that sperm around for like

371
00:25:31,040 --> 00:25:33,840
Speaker 1: a year or more if she hasn't produced her eggs yet.

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Speaker 1: This is fairly common from what I understand, in a

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Speaker 1: lot of oceanic species. It's certainly common for some of

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Speaker 1: the shrimp that I've kept. I read in one source

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00:25:45,080 --> 00:25:48,720
Speaker 1: that juvenile females will produce eggs as well, but won't mate.

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Speaker 1: But that just sounds wrong to me. But I don't know.

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00:25:52,520 --> 00:25:55,680
Speaker 1: Crabs are weird. I don't know what they're up to. Um,

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00:25:55,880 --> 00:25:58,720
Speaker 1: the eggs are eaten as row, especially in the delicacy

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00:25:58,920 --> 00:26:03,320
Speaker 1: she crabs soup. Yeah, yeah, which I've had that before,

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Speaker 1: I will say. As a kid, one of the things

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00:26:06,720 --> 00:26:08,760
Speaker 1: that stands out to me in my memories of crabbing

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00:26:09,359 --> 00:26:12,680
Speaker 1: was that that orange, spongy mass really freaked me out.

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00:26:13,119 --> 00:26:18,320
Speaker 1: Oh that's fair. It looks weird. I know, I know,

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Speaker 1: I'm using the word weird a lot, but like, I

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Speaker 1: I'm not sure how like, without getting into like love

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00:26:23,400 --> 00:26:26,840
Speaker 1: crafty and language, I'm like, not entirely sure what better

387
00:26:26,880 --> 00:26:30,040
Speaker 1: descriptor to use. It's just heack and strange. It is

388
00:26:30,400 --> 00:26:34,399
Speaker 1: compared to the heck and strangeness that is human bodies. Yeah,

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00:26:34,480 --> 00:26:36,480
Speaker 1: I mean, it's all pretty weird out there for sure.

390
00:26:36,520 --> 00:26:40,119
Speaker 1: Oh my, oh jeez. Do you ever think about the

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00:26:40,160 --> 00:26:44,680
Speaker 1: fact that there's a skeleton in New right now? Well,

392
00:26:44,680 --> 00:26:58,720
Speaker 1: I'm thinking about it now. Sorry, I think about that sometimes.

393
00:26:58,760 --> 00:27:04,080
Speaker 1: I'm like, geez, when Savor goes existential. It was the

394
00:27:04,119 --> 00:27:10,200
Speaker 1: Blue Crab episode. Who knew, but we should have guessed

395
00:27:10,680 --> 00:27:16,840
Speaker 1: we should have other crab terminology. Busters are crabs that

396
00:27:16,880 --> 00:27:20,600
Speaker 1: are just starting to malt. That that that are that

397
00:27:20,640 --> 00:27:25,919
Speaker 1: are sloughing off their peeler stage. Jimmy's are adult males,

398
00:27:26,359 --> 00:27:30,800
Speaker 1: suits are adult females, Sally's or she crabs are immature females,

399
00:27:31,200 --> 00:27:36,960
Speaker 1: and sponges are females carrying eggs. Wow. Wow, all right,

400
00:27:37,359 --> 00:27:39,760
Speaker 1: you know, very important to know the differences, and so

401
00:27:39,840 --> 00:27:45,879
Speaker 1: of course terminology has developed around them. Absolutely um sponge

402
00:27:46,119 --> 00:27:55,360
Speaker 1: Seinfeld reference. Okay, well what about the nutrition, Lauren? Uh, well,

403
00:27:55,840 --> 00:27:58,520
Speaker 1: crab is pretty good for you, low in fats, high

404
00:27:58,560 --> 00:28:01,760
Speaker 1: in protein and minerals and a few vitamins. Also has

405
00:28:01,840 --> 00:28:04,359
Speaker 1: some salt. Of course, it really depends on how you

406
00:28:04,400 --> 00:28:06,920
Speaker 1: cook and serve them, because if you're you know, deep

407
00:28:06,960 --> 00:28:10,200
Speaker 1: frying a soft shell crab, or if you're just like

408
00:28:10,359 --> 00:28:14,320
Speaker 1: kind of coating the meat and butter before you eat it, like,

409
00:28:14,400 --> 00:28:19,439
Speaker 1: that's going to have an impact on the nutritional factor there. Yeah,

410
00:28:19,760 --> 00:28:23,080
Speaker 1: but the meat itself will will help fill you up

411
00:28:23,119 --> 00:28:27,320
Speaker 1: and keep you going. Yes, yes, yes, very deliciously in

412
00:28:27,359 --> 00:28:31,440
Speaker 1: my case. Yeah, yeah, we do have some numbers for you, Well,

413
00:28:31,480 --> 00:28:34,880
Speaker 1: we do. Blue crab is the most harvested and most

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00:28:35,000 --> 00:28:39,120
Speaker 1: consumed type of crab in the United States. Yes, and

415
00:28:39,240 --> 00:28:43,480
Speaker 1: it is the Chesapeake Bay's most valuable commercial resource. In

416
00:28:43,520 --> 00:28:48,680
Speaker 1: two thousand, Maryland and Virginia harvested fifty point nine million pounds,

417
00:28:48,800 --> 00:28:53,360
Speaker 1: and that was a low harvest year. Maryland has a

418
00:28:53,400 --> 00:28:58,200
Speaker 1: true Blue certification for restaurants, indicating that the crab meat

419
00:28:58,280 --> 00:29:01,000
Speaker 1: served there is from Maryland. Um. That's what it's supposed

420
00:29:01,040 --> 00:29:05,000
Speaker 1: to indicate. Thousands of fishers. Fisher people work in the

421
00:29:05,120 --> 00:29:09,760
Speaker 1: industry there, Yeah, um. Chesapeake Bay is our nation's largest

422
00:29:10,040 --> 00:29:14,840
Speaker 1: estuary system, meaning like rivers into ocean outlet, it sustaining

423
00:29:14,880 --> 00:29:19,720
Speaker 1: over thirty six hundred species of animals and plants. Crabbing

424
00:29:19,840 --> 00:29:25,120
Speaker 1: season in the bay is April one through December. An

425
00:29:25,240 --> 00:29:28,400
Speaker 1: estimated ten tot of blue crab imported to the United

426
00:29:28,440 --> 00:29:34,000
Speaker 1: States is the result of pirate fishing. Pirate fishing. Yes, Yes,

427
00:29:34,200 --> 00:29:36,440
Speaker 1: a lot of information out there on that if if

428
00:29:36,480 --> 00:29:40,000
Speaker 1: you should like to seek it out. According to data

429
00:29:40,000 --> 00:29:43,400
Speaker 1: from the nineties, the US is the top crab consuming

430
00:29:43,440 --> 00:29:47,080
Speaker 1: country in the world, with annual harvest ranging from two

431
00:29:47,480 --> 00:29:49,840
Speaker 1: fifty million to three hundred and fifty million pounds of

432
00:29:49,920 --> 00:29:54,719
Speaker 1: quote whole crabs amounting to eighty million dollars. Half of

433
00:29:54,720 --> 00:29:58,400
Speaker 1: that harvest was blue crab, and half of that came

434
00:29:58,600 --> 00:30:02,280
Speaker 1: from the Chesapeake Bay. Uh. The Gulf of Mexico is

435
00:30:02,320 --> 00:30:07,040
Speaker 1: also an important producer. Louisiana itself fishers their harvest about

436
00:30:07,080 --> 00:30:10,880
Speaker 1: a quarter of the US blue crab catch um. The

437
00:30:10,960 --> 00:30:14,920
Speaker 1: largest blue crab on record from Chesapeak, though, was one

438
00:30:14,960 --> 00:30:18,160
Speaker 1: point one pounds and ten point seven two inches across.

439
00:30:18,280 --> 00:30:23,800
Speaker 1: That's about four And it's not a plaque, isn't it.

440
00:30:23,840 --> 00:30:27,920
Speaker 1: They got it like bronzed or something. Gosh, I don't know,

441
00:30:28,120 --> 00:30:31,960
Speaker 1: but if they did, that's amazing. I'm pretty sure it's like,

442
00:30:33,280 --> 00:30:39,280
Speaker 1: that's so gnarly. I love it. I could be wrong.

443
00:30:39,320 --> 00:30:50,120
Speaker 1: There's definitely a big one that is on like I, oh,

444
00:30:50,240 --> 00:30:54,880
Speaker 1: you know, I haven't. I haven't thought about plating enough,

445
00:30:55,400 --> 00:31:01,200
Speaker 1: like like metal plating, not dish plating enough seafood. I guests, true, Lauren,

446
00:31:01,240 --> 00:31:04,400
Speaker 1: I've often thought that about you. He doesn't think about

447
00:31:04,480 --> 00:31:10,520
Speaker 1: metal blading sea food enough. I'm glad we could confront

448
00:31:10,560 --> 00:31:14,120
Speaker 1: this finally, finally talk about it. I thank you for

449
00:31:14,400 --> 00:31:18,800
Speaker 1: thank you for bringing me to this very complex intervention. Annie. Yes,

450
00:31:19,720 --> 00:31:22,520
Speaker 1: a couple of years as I'm making, but we finally arrived.

451
00:31:23,200 --> 00:31:28,680
Speaker 1: Oh something else I love. On Labor Day weekend in Chrisfield, Maryland,

452
00:31:29,040 --> 00:31:33,520
Speaker 1: the town holds the annual National Hard Crab Derby and Fair,

453
00:31:34,440 --> 00:31:37,600
Speaker 1: and it sounds excellent. It sounds like a delight. There

454
00:31:37,600 --> 00:31:42,479
Speaker 1: are crab races, there's cooking contest, a picking contest, and

455
00:31:42,520 --> 00:31:46,600
Speaker 1: of course lots of food. But the crab race is

456
00:31:46,640 --> 00:31:49,600
Speaker 1: what really draws my attention because I feel like crabs

457
00:31:51,480 --> 00:31:55,959
Speaker 1: aren't going to race, They're going to do whatever they

458
00:31:55,960 --> 00:32:01,040
Speaker 1: want exactly, like perhaps pinch you when you tried to you. Yeah,

459
00:32:01,360 --> 00:32:04,760
Speaker 1: that sounds like it's probably more or less. The point

460
00:32:05,320 --> 00:32:08,800
Speaker 1: of yeah, of the of the race is that it's

461
00:32:08,840 --> 00:32:11,640
Speaker 1: just gonna be. It's going to be real silly m

462
00:32:12,560 --> 00:32:15,120
Speaker 1: that's kind of In a recent Dungeons and Dragon session,

463
00:32:15,280 --> 00:32:18,040
Speaker 1: I had all of you players, including Lauren, there was

464
00:32:18,080 --> 00:32:22,000
Speaker 1: a lizard race. I won't say you cheated, but you

465
00:32:22,120 --> 00:32:25,719
Speaker 1: kind of gained the system. Well, you're on your lizard.

466
00:32:26,240 --> 00:32:29,680
Speaker 1: You didn't tell us that we couldn't place bets on

467
00:32:29,720 --> 00:32:40,040
Speaker 1: every lizard. I didn't, and therefore, clearly when something you're correct. Also,

468
00:32:40,240 --> 00:32:44,240
Speaker 1: crabs do now always remind me of a of our

469
00:32:44,440 --> 00:32:49,040
Speaker 1: very first D and d session altogether. Um, we're in

470
00:32:50,080 --> 00:32:53,960
Speaker 1: One of our group members who was playing a shape shifter.

471
00:32:55,280 --> 00:32:59,400
Speaker 1: She we we needed to solve this puzzle where we

472
00:32:59,440 --> 00:33:01,800
Speaker 1: needed to get to a place that was inaccessible to us,

473
00:33:01,840 --> 00:33:03,360
Speaker 1: and she was like, what if I turned into a

474
00:33:03,440 --> 00:33:09,280
Speaker 1: crab and Lauren's tie fling character throws the crab? And

475
00:33:09,320 --> 00:33:11,960
Speaker 1: I was like, Okay, do I need to roll to

476
00:33:12,000 --> 00:33:18,160
Speaker 1: throw the crab? And yep, and I did and it succeeded.

477
00:33:18,440 --> 00:33:22,000
Speaker 1: It did succeed. That was like my second session I've

478
00:33:22,040 --> 00:33:24,880
Speaker 1: ever played, And that was one of the first instances

479
00:33:24,880 --> 00:33:27,520
Speaker 1: where I was like, oh, this is what this can be,

480
00:33:27,720 --> 00:33:30,480
Speaker 1: this is how it can go. Yep, you can throw

481
00:33:30,520 --> 00:33:39,120
Speaker 1: a crab like a frisbee. Yep. O cool. It was just, yeah,

482
00:33:39,160 --> 00:33:46,040
Speaker 1: one of those moments of complete surreality, surreality yeah, where

483
00:33:46,040 --> 00:33:47,720
Speaker 1: I was just like, welle, nope, this is this is

484
00:33:47,720 --> 00:33:49,640
Speaker 1: what we're doing today, this is what we're using our

485
00:33:49,680 --> 00:33:53,840
Speaker 1: fantasy universe in order to do. And it was Lovely

486
00:33:54,320 --> 00:34:02,160
Speaker 1: who did succeed Crab helped us out. She did, Yes,

487
00:34:03,120 --> 00:34:06,840
Speaker 1: we do have a lot of strange Crabby history to

488
00:34:06,880 --> 00:34:09,600
Speaker 1: go over with you. Oh gosh, we do. But first

489
00:34:09,640 --> 00:34:11,480
Speaker 1: we've got a quick break for a word from our sponsor,

490
00:34:21,360 --> 00:34:24,840
Speaker 1: and we're back. Thank you sponsored, Yes, thank you. So

491
00:34:26,000 --> 00:34:30,680
Speaker 1: crabs in general have evolved over hundreds of millions of years.

492
00:34:31,800 --> 00:34:35,600
Speaker 1: I couldn't find too much about the specific evolution of

493
00:34:35,680 --> 00:34:38,759
Speaker 1: blue crab, but researchers seemed to believe it evolved in

494
00:34:38,880 --> 00:34:41,920
Speaker 1: Atlantic waters. And I did see one number that was

495
00:34:41,960 --> 00:34:44,960
Speaker 1: saying like around ninety million years ago, but I really

496
00:34:45,000 --> 00:34:50,759
Speaker 1: couldn't confirm it specifically, old old. They've been around for

497
00:34:50,800 --> 00:34:55,880
Speaker 1: a minute, they have, they have um. Indigenous peoples along

498
00:34:56,080 --> 00:34:58,920
Speaker 1: the Atlantic coast have had a long history of eating crab,

499
00:34:58,960 --> 00:35:02,280
Speaker 1: and pretty much as soon as the columnist arrived to

500
00:35:02,440 --> 00:35:06,720
Speaker 1: North America, they were locally catching and eating blue crabs,

501
00:35:06,840 --> 00:35:11,319
Speaker 1: sometimes using them as bait wind fishing, kind of like oysters.

502
00:35:11,440 --> 00:35:15,480
Speaker 1: They were so plentiful they were sometimes viewed as a nuisance,

503
00:35:15,520 --> 00:35:20,520
Speaker 1: as a pest. Before ice and transportation improvements, crabs. Blue

504
00:35:20,520 --> 00:35:23,480
Speaker 1: crabs are really hard to preserve, so they weren't commercially

505
00:35:23,480 --> 00:35:29,480
Speaker 1: cultivated in the early days. The crab scrape was developed

506
00:35:29,480 --> 00:35:33,960
Speaker 1: in eight seventy, making catching crabs in large quantities easier

507
00:35:34,719 --> 00:35:36,840
Speaker 1: um and the crabs scrape as a is a type

508
00:35:36,880 --> 00:35:41,200
Speaker 1: of catch equipment that consists of a long bar that

509
00:35:41,239 --> 00:35:45,600
Speaker 1: you drag along the sea floor behind your boat with

510
00:35:45,640 --> 00:35:49,280
Speaker 1: a bag attached that will collect any crabs that happened

511
00:35:49,320 --> 00:35:51,839
Speaker 1: to be hanging out there on the sea floor. Um.

512
00:35:51,840 --> 00:35:55,120
Speaker 1: From what I've read, scraping is mostly used to catch

513
00:35:55,440 --> 00:35:58,520
Speaker 1: soft shell crabs and peelers um, which would both be

514
00:35:58,640 --> 00:36:01,920
Speaker 1: kind of hiding in the due to their vulnerability during

515
00:36:01,960 --> 00:36:04,840
Speaker 1: the malting process. And I also read that this is

516
00:36:04,840 --> 00:36:09,160
Speaker 1: particularly common in Chesapeake in the shallows around Smith Island.

517
00:36:09,280 --> 00:36:12,200
Speaker 1: And that means very little to me, but so many

518
00:36:12,239 --> 00:36:16,759
Speaker 1: places set it emphatically that I decided to report it

519
00:36:16,800 --> 00:36:25,520
Speaker 1: to you. Yes, I'm sure our listeners from Maryland will confirm, yes, yes.

520
00:36:26,480 --> 00:36:29,040
Speaker 1: Soft shelled crab was regarded as a delicacy in the

521
00:36:29,120 --> 00:36:32,560
Speaker 1: Chesapeake Bay area by eighteen eighty, and that same year

522
00:36:32,600 --> 00:36:35,920
Speaker 1: the first commercial blue crab fishery began operating in the region.

523
00:36:36,320 --> 00:36:39,440
Speaker 1: The first licenses for Chesapeake Bay blue crab harvesting or

524
00:36:39,480 --> 00:36:43,919
Speaker 1: given out in an eighteen Some sources indicate saft shell

525
00:36:44,000 --> 00:36:47,280
Speaker 1: crabs were first marketed in the US in eighteen seventy three,

526
00:36:47,680 --> 00:36:50,799
Speaker 1: and hard blue crabs in eighteen seventy eight, which I

527
00:36:50,880 --> 00:36:55,640
Speaker 1: find very interesting, you know, not having not having to

528
00:36:55,719 --> 00:36:59,879
Speaker 1: crack open a crab shell. And that's true. Pick out

529
00:37:00,040 --> 00:37:07,239
Speaker 1: the meat is very appealing, No pun intended, that's true. Uh.

530
00:37:07,280 --> 00:37:10,080
Speaker 1: These crabs were shipped to cities like New York and Philadelphia,

531
00:37:10,280 --> 00:37:14,680
Speaker 1: which led to an increase in demand. From nine hundred,

532
00:37:14,840 --> 00:37:18,640
Speaker 1: the market grew from four million kilograms to nine million kilograms,

533
00:37:18,880 --> 00:37:23,600
Speaker 1: helped along by innovations around ice and transport. Scientists and

534
00:37:23,640 --> 00:37:28,960
Speaker 1: world's leading crab expert and crab taxonomist, Mary Jane Rathven

535
00:37:29,440 --> 00:37:33,640
Speaker 1: described this species of cab in eight nine six, and

536
00:37:33,760 --> 00:37:39,920
Speaker 1: I researched your story because that title piqued my interests. Yes,

537
00:37:40,520 --> 00:37:44,320
Speaker 1: is very, very fascinating. Um. It was around this time

538
00:37:44,680 --> 00:37:48,840
Speaker 1: the first blue cab fisheries were established on the Atlantic coast.

539
00:37:49,239 --> 00:37:52,040
Speaker 1: It would be fifty years later before they popped up

540
00:37:52,080 --> 00:37:54,400
Speaker 1: on the Gulf of Mexico, or before there are records

541
00:37:54,480 --> 00:37:59,640
Speaker 1: of them on the Gulf of Mexico. So let us

542
00:37:59,680 --> 00:38:04,520
Speaker 1: talk about crab jubilee, which is one of the main

543
00:38:04,600 --> 00:38:07,799
Speaker 1: reasons I want to talk. Yes, I mean anything with

544
00:38:07,880 --> 00:38:11,200
Speaker 1: the word jubilee, and it is basically gonna be great

545
00:38:11,880 --> 00:38:16,040
Speaker 1: what we hope, Yes, one would hope. And I think this,

546
00:38:16,239 --> 00:38:19,520
Speaker 1: I think this lives up to it. No commentary about

547
00:38:19,560 --> 00:38:25,600
Speaker 1: the nineties X Men cartoon necessary, Yes, keep your emails please,

548
00:38:27,480 --> 00:38:28,919
Speaker 1: or if you just want to talk about it, we're

549
00:38:28,920 --> 00:38:32,959
Speaker 1: probably into that, but definitely, but no negative opinions about

550
00:38:33,000 --> 00:38:38,520
Speaker 1: Jubilee here. Thank you, thank you, thank you. Um so okay.

551
00:38:38,560 --> 00:38:42,960
Speaker 1: These Jubilees were often and are often announced with hopeful

552
00:38:43,040 --> 00:38:47,160
Speaker 1: folks like shouting out their window jubilee. In the past,

553
00:38:47,360 --> 00:38:50,640
Speaker 1: people perhaps shouted this from their cars. Are called friends

554
00:38:50,719 --> 00:38:55,360
Speaker 1: and uttered that one word jubilee, and said friend would

555
00:38:55,440 --> 00:38:58,000
Speaker 1: dash from the house and there pajamas leaving the phone

556
00:38:58,120 --> 00:39:00,480
Speaker 1: swinging on the cord. I know it's sounds like I'm

557
00:39:00,480 --> 00:39:04,200
Speaker 1: being dramatic. These are accounts that I read written account

558
00:39:04,239 --> 00:39:07,600
Speaker 1: you can find online. So big crowds would show up

559
00:39:07,600 --> 00:39:10,880
Speaker 1: to these things and do and they are celebratory, competitive events.

560
00:39:11,080 --> 00:39:15,960
Speaker 1: If you're asking yourself, well, what is a do you believe? Well,

561
00:39:16,239 --> 00:39:20,120
Speaker 1: in this context, it's a high density, high quantity swarming

562
00:39:20,880 --> 00:39:25,160
Speaker 1: of shrimp, flounder and other fish, eels and crabs, typically

563
00:39:25,160 --> 00:39:29,640
Speaker 1: blue crabs in usually shallow waters. And I'll get into

564
00:39:29,719 --> 00:39:32,040
Speaker 1: my kind of skeptical tone in a minute, because I

565
00:39:32,120 --> 00:39:36,000
Speaker 1: got some mixed information here. Um and people would just

566
00:39:36,040 --> 00:39:40,239
Speaker 1: get buckets and nets and catch so much seafood, like

567
00:39:40,320 --> 00:39:45,840
Speaker 1: five hundred flounder for one person. This is a still

568
00:39:45,960 --> 00:39:49,360
Speaker 1: relatively mysterious phenomenon, and it was first recorded in the

569
00:39:49,440 --> 00:39:53,680
Speaker 1: Mobile area of Alabama in eighteen sixty and first named

570
00:39:53,719 --> 00:39:57,800
Speaker 1: in nineteen twelve. Mobile Bay is the only place where

571
00:39:57,840 --> 00:40:01,520
Speaker 1: it regularly takes place, and po possibly also somewhere in Japan.

572
00:40:01,600 --> 00:40:03,400
Speaker 1: I couldn't really find anything about it, but some people

573
00:40:03,440 --> 00:40:07,680
Speaker 1: mentioned it in passing, but it does occur in waters

574
00:40:07,800 --> 00:40:11,879
Speaker 1: near Mobile Bay as well. These jubilees typically take place

575
00:40:11,880 --> 00:40:15,279
Speaker 1: in summer in the early morning before sunrise. The day

576
00:40:15,320 --> 00:40:19,200
Speaker 1: before is usually cloudy and relatively calm, with a rising tide.

577
00:40:19,200 --> 00:40:20,640
Speaker 1: And if you're listening to this and you're thinking this

578
00:40:20,640 --> 00:40:23,680
Speaker 1: sounds like very much Southern like if a rattlesnake crosses

579
00:40:23,680 --> 00:40:26,279
Speaker 1: the room and the street p M and there's a

580
00:40:26,320 --> 00:40:29,719
Speaker 1: storm of ruin, that's what I thought too. But scientists

581
00:40:29,719 --> 00:40:32,880
Speaker 1: have looked into it um they think that why this

582
00:40:32,960 --> 00:40:36,880
Speaker 1: happens is due to a lack of oxygen and deeper

583
00:40:36,920 --> 00:40:40,520
Speaker 1: waters that forces bottom dwelling fish and crustaceans up to

584
00:40:40,520 --> 00:40:44,520
Speaker 1: the surface and droves. This lack of oxygen is caused

585
00:40:44,520 --> 00:40:48,040
Speaker 1: by a couple of factors, like pockets of salinity stratification,

586
00:40:48,239 --> 00:40:50,480
Speaker 1: meaning that a kind of layering takes place in the water,

587
00:40:50,560 --> 00:40:53,400
Speaker 1: with a salty, heavier gulf water on the bottom and

588
00:40:53,600 --> 00:40:57,920
Speaker 1: lighter river water on top. These pockets, when their stagnant,

589
00:40:58,000 --> 00:41:00,840
Speaker 1: allow for a build up a vegetation and plant matter

590
00:41:01,520 --> 00:41:05,400
Speaker 1: that provides food for microorganisms. When the water is stagnant

591
00:41:05,440 --> 00:41:08,040
Speaker 1: and warm, when it's calm and there's like a low breeze,

592
00:41:08,080 --> 00:41:10,560
Speaker 1: as I was saying, it leads to an explosion of

593
00:41:10,600 --> 00:41:15,319
Speaker 1: micro organisms that consume even more oxygen. Yes, so with

594
00:41:15,360 --> 00:41:19,680
Speaker 1: a rising tide and a gentle easterly wind, the oxygen

595
00:41:19,719 --> 00:41:24,760
Speaker 1: starved bottom dwelling creatures behave oddly and are largely rendered

596
00:41:24,880 --> 00:41:30,120
Speaker 1: unable to swim. When the sun rises, the jubilee usually ends,

597
00:41:30,160 --> 00:41:35,640
Speaker 1: since photosynthesis is activated with plants reoxygen eating the water.

598
00:41:36,160 --> 00:41:38,960
Speaker 1: Depending on the creature that turn up, qualifiers like flounder

599
00:41:39,000 --> 00:41:46,760
Speaker 1: jubilee are crowd jubilee are added to the name huh

600
00:41:44,840 --> 00:41:50,120
Speaker 1: yeah um from Southern living quote. Flounders, some as big

601
00:41:50,120 --> 00:41:53,120
Speaker 1: as hub caps and in numbers beyond the counting, piled

602
00:41:53,200 --> 00:41:55,120
Speaker 1: up like dinner plates in the shallows, and on the

603
00:41:55,160 --> 00:41:59,160
Speaker 1: sand itself, flopping, wriggling, so many that you could gig

604
00:41:59,200 --> 00:42:02,440
Speaker 1: three at a time. Eels tangled into a twisted mass

605
00:42:02,480 --> 00:42:04,800
Speaker 1: so thick that a man could not plant his feet

606
00:42:04,880 --> 00:42:08,279
Speaker 1: to scoop them up in a five gallon bucket. Catfish,

607
00:42:08,640 --> 00:42:11,399
Speaker 1: thousands of them seemed to be struggling, not to stay

608
00:42:11,440 --> 00:42:14,040
Speaker 1: in the water but escape it, only to be gathered

609
00:42:14,120 --> 00:42:16,759
Speaker 1: up by old women and laughing children with nets or

610
00:42:16,800 --> 00:42:19,799
Speaker 1: even pots and pants. There were shrimp, rays and other

611
00:42:19,880 --> 00:42:23,000
Speaker 1: things that dwell on the bottom, but it was the crabs.

612
00:42:23,160 --> 00:42:27,200
Speaker 1: Gardener who was a person this author was interviewing, would

613
00:42:27,239 --> 00:42:31,680
Speaker 1: never forget quote in article quote. All of them were

614
00:42:31,719 --> 00:42:34,000
Speaker 1: just fighting to get out of that bad water. On

615
00:42:34,120 --> 00:42:36,120
Speaker 1: the sea wall, the crabs were crawling over each other.

616
00:42:36,200 --> 00:42:38,160
Speaker 1: You could see them pile up like they were trying

617
00:42:38,200 --> 00:42:42,920
Speaker 1: to climb that wall. I thought it was the judgment, Yes,

618
00:42:45,000 --> 00:42:50,320
Speaker 1: crab judgment. I don't want to be a part of that. Yes.

619
00:42:51,360 --> 00:42:54,600
Speaker 1: On top of that, the eels slither. They often slither

620
00:42:54,680 --> 00:42:56,919
Speaker 1: onto the shore and bury their head into the sand

621
00:42:56,920 --> 00:42:59,520
Speaker 1: and flail about. And this is sometimes described as a

622
00:42:59,600 --> 00:43:04,640
Speaker 1: madus ahead. I'm telling you, lauren Um. People in the

623
00:43:04,719 --> 00:43:09,359
Speaker 1: area say even though it happens semi regularly. It's like

624
00:43:09,880 --> 00:43:12,840
Speaker 1: it's almost like winning the seafood lottery, that you could

625
00:43:12,640 --> 00:43:16,279
Speaker 1: go there and never see it. Um. And so yes,

626
00:43:16,320 --> 00:43:18,600
Speaker 1: I did call my mom because she's been to a

627
00:43:18,600 --> 00:43:21,840
Speaker 1: few uh and asked her what her experience was. And

628
00:43:21,880 --> 00:43:26,000
Speaker 1: according to her, she would go into the Gulf of Mexico,

629
00:43:27,160 --> 00:43:31,640
Speaker 1: so not on shore, UM, and they would take her

630
00:43:31,680 --> 00:43:34,359
Speaker 1: and her family would take these buckets and it would

631
00:43:34,360 --> 00:43:37,960
Speaker 1: be mid mid day or early kind of early afternoon,

632
00:43:38,000 --> 00:43:42,239
Speaker 1: I guess, and about six ft under would just be

633
00:43:42,360 --> 00:43:47,920
Speaker 1: crabs swimming, crabs and crabs and crabs. And she said, um,

634
00:43:48,040 --> 00:43:51,600
Speaker 1: they would get like three industrial buckets full of crabs

635
00:43:51,640 --> 00:43:56,400
Speaker 1: just like just just scoop them up, just yeah. And

636
00:43:56,719 --> 00:43:58,560
Speaker 1: that was they would just stop there because they didn't

637
00:43:58,600 --> 00:44:02,560
Speaker 1: need anymore, but they could have kept. Yeah. She also

638
00:44:02,840 --> 00:44:05,680
Speaker 1: explained to me in detail how to clean a crab,

639
00:44:05,840 --> 00:44:09,280
Speaker 1: and from this she also told me a story about

640
00:44:09,920 --> 00:44:14,560
Speaker 1: so recently me and my coast on Sminty had a

641
00:44:14,600 --> 00:44:18,360
Speaker 1: kind of a disastrous crabbing experience. Um, and we were

642
00:44:18,360 --> 00:44:19,920
Speaker 1: cleaning the crab and we were like do we eat

643
00:44:20,000 --> 00:44:22,280
Speaker 1: this part? And it's kind of these like weird finger

644
00:44:22,360 --> 00:44:27,920
Speaker 1: looking things inside of it, white finger looking things. Um. Okay.

645
00:44:28,080 --> 00:44:31,080
Speaker 1: According to my mom, she knew a guy when she

646
00:44:31,160 --> 00:44:33,400
Speaker 1: was a kid, like I want, a friend of her dad's,

647
00:44:33,480 --> 00:44:36,279
Speaker 1: and he said, if you eat those things, you'll be

648
00:44:36,400 --> 00:44:40,640
Speaker 1: dead by morning, which I think it was an exaggeration,

649
00:44:41,000 --> 00:44:43,839
Speaker 1: but when she said that, oh god, I'm so glad

650
00:44:43,880 --> 00:44:49,000
Speaker 1: we didn't eat those gosh. I think there's gills. Okay,

651
00:44:49,239 --> 00:44:52,920
Speaker 1: talking about the gills, but I don't know. I didn't

652
00:44:53,000 --> 00:44:56,800
Speaker 1: learn that much about interior crab anatomy. I unfortunately cannot

653
00:44:56,840 --> 00:45:01,640
Speaker 1: help you here. Oh no, Lauren, I'm counting on you

654
00:45:04,120 --> 00:45:15,200
Speaker 1: my only hope. No, there is another's Google. I suppose,

655
00:45:15,840 --> 00:45:21,759
Speaker 1: I suppose all right, Well that's that is Jubilee. Um.

656
00:45:21,960 --> 00:45:23,959
Speaker 1: The internet doesn't seem to know much about it. There's

657
00:45:24,000 --> 00:45:26,120
Speaker 1: like two sources that had a lot of stuff, but

658
00:45:26,400 --> 00:45:30,359
Speaker 1: otherwise it seems kind of a phenomenon too many people

659
00:45:30,440 --> 00:45:34,600
Speaker 1: know about. So if you've been to one, yeah, please

660
00:45:34,640 --> 00:45:37,399
Speaker 1: please please share. Um. I did want to put in

661
00:45:37,640 --> 00:45:42,080
Speaker 1: um that. I also read an account of how to

662
00:45:42,480 --> 00:45:47,640
Speaker 1: clean crab from an article in National Geographic by one

663
00:45:47,719 --> 00:45:52,200
Speaker 1: Jasmine Wiggins, and it made me laugh out loud, um

664
00:45:52,239 --> 00:45:56,440
Speaker 1: because she she was saying that she had been in

665
00:45:56,480 --> 00:46:00,960
Speaker 1: the seafood shop and UM and like clearly didn't know

666
00:46:01,160 --> 00:46:06,000
Speaker 1: what she was doing. And so so the man behind

667
00:46:06,000 --> 00:46:09,080
Speaker 1: the cash register was like, here, I'll show you how

668
00:46:09,280 --> 00:46:11,959
Speaker 1: to clean the crabs. And he says, first you cut

669
00:46:11,960 --> 00:46:18,160
Speaker 1: the face, and and her and her responses, cut the face,

670
00:46:18,280 --> 00:46:20,279
Speaker 1: cut the face. I certainly could not cut the face

671
00:46:20,280 --> 00:46:28,640
Speaker 1: of anything. Yeah, someone in her party eventually cut the face.

672
00:46:28,719 --> 00:46:36,880
Speaker 1: But scenarily, you know, you know, it's it's serious business

673
00:46:36,920 --> 00:46:43,239
Speaker 1: getting into UM an exo skeleton, that's But at any rate,

674
00:46:43,800 --> 00:46:52,400
Speaker 1: UH factory timeline UM in Maryland officially eliminated commercial winter

675
00:46:52,480 --> 00:46:57,200
Speaker 1: harvest of blue crab, although enforcement of those rules was sporadic.

676
00:46:57,200 --> 00:47:01,320
Speaker 1: From what I read by those who were paying attention

677
00:47:01,680 --> 00:47:04,680
Speaker 1: were sounding the alarm about the decline of Chesapeake Bay's

678
00:47:04,840 --> 00:47:10,759
Speaker 1: blue crab population, predicting its decimation a study predicted the

679
00:47:10,800 --> 00:47:14,120
Speaker 1: same thing. In response, the governors of Virginia and Maryland

680
00:47:14,200 --> 00:47:15,920
Speaker 1: came together to come up with a way to combat

681
00:47:16,000 --> 00:47:19,600
Speaker 1: this decline, agreeing on things like increasing size limits UM,

682
00:47:19,760 --> 00:47:23,319
Speaker 1: banning taking of sponge crabs of pregnant crabs, shortening the

683
00:47:23,360 --> 00:47:26,799
Speaker 1: dredging season, and banning the harvesting of green crabs. Or

684
00:47:26,840 --> 00:47:31,640
Speaker 1: young crabs. However, none of these policies were acted. A

685
00:47:32,560 --> 00:47:35,400
Speaker 1: study by the Academy of Natural Sciences found a decrease

686
00:47:35,440 --> 00:47:39,319
Speaker 1: in the number of blue crabs available for harvest, so

687
00:47:40,080 --> 00:47:46,360
Speaker 1: numbers going down. Crab cakes separate episode, but according to

688
00:47:46,360 --> 00:47:50,560
Speaker 1: several sources, the first written Maryland crab cake recipe made

689
00:47:50,560 --> 00:47:55,399
Speaker 1: with the crab appeared in the nine New York's Worldfare

690
00:47:55,560 --> 00:47:59,880
Speaker 1: cookbook by Crosby Gauge. A recipe for crab imperial also

691
00:48:00,000 --> 00:48:02,960
Speaker 1: appeared in this cookbook. Um the first recipes for that

692
00:48:03,000 --> 00:48:06,280
Speaker 1: are thought to have appeared in the late nineteenth century. However,

693
00:48:06,920 --> 00:48:09,600
Speaker 1: others point to an earlier recipe for crab cakes published

694
00:48:09,600 --> 00:48:14,240
Speaker 1: in in eight cookbook by Thomas J. Murray called Cookery

695
00:48:14,400 --> 00:48:18,440
Speaker 1: with a Shafing Dish. Here's the taste of that recipe.

696
00:48:19,000 --> 00:48:21,399
Speaker 1: The meat from the hard shell crabs, after boiling, may

697
00:48:21,400 --> 00:48:23,799
Speaker 1: be made into little cakes, held together with a yolk

698
00:48:23,840 --> 00:48:25,960
Speaker 1: of an egg, seasoned with salt and pepper, and then

699
00:48:26,000 --> 00:48:28,360
Speaker 1: cooked in the shafing dish with a small amount of

700
00:48:28,360 --> 00:48:33,320
Speaker 1: butter or oil. A similar recipe, recommended for breakfast, was

701
00:48:33,360 --> 00:48:38,560
Speaker 1: published in eight and Mrs Charles Gibbons Maryland and Virginia cookbook.

702
00:48:38,800 --> 00:48:41,640
Speaker 1: The storians think indigenous people's in the Chesapeak Bay area

703
00:48:41,719 --> 00:48:44,400
Speaker 1: may have eaten a form of crab cake as well.

704
00:48:45,840 --> 00:48:49,319
Speaker 1: The crab pot was invented in the nineteen thirties. This

705
00:48:49,400 --> 00:48:51,880
Speaker 1: was a real game changer because it required less work

706
00:48:52,280 --> 00:48:55,680
Speaker 1: and was fairly inexpensive, allowing for more folks to enter

707
00:48:55,840 --> 00:48:59,040
Speaker 1: the industry. And this is not a pot in which

708
00:48:59,080 --> 00:49:02,560
Speaker 1: you cook crabs, but another type of trap for crabs. UM.

709
00:49:02,600 --> 00:49:06,680
Speaker 1: It's basically a wire cage with funnel shaped openings or

710
00:49:06,760 --> 00:49:09,600
Speaker 1: one way gates leading into the trap. Like you put

711
00:49:09,840 --> 00:49:12,400
Speaker 1: bait in a little lore box fixed in the pot,

712
00:49:12,560 --> 00:49:15,360
Speaker 1: and then curious crabs can crawl in, but they can't

713
00:49:15,400 --> 00:49:17,799
Speaker 1: crawl back out. UM. And once you place that, you

714
00:49:17,800 --> 00:49:20,279
Speaker 1: want to just let it sit for a few hours. UM.

715
00:49:20,360 --> 00:49:22,400
Speaker 1: So you can drop a crab pot like on your

716
00:49:22,400 --> 00:49:24,359
Speaker 1: way out to see and then pick it up when

717
00:49:24,360 --> 00:49:27,040
Speaker 1: you come back in. So it's yeah, it's pretty convenient, UM.

718
00:49:27,080 --> 00:49:30,880
Speaker 1: Not so labor intensive. UM. Sometimes inconvenient if you like

719
00:49:30,960 --> 00:49:33,960
Speaker 1: forget them or lose track of where they are. UM. Today,

720
00:49:34,520 --> 00:49:39,480
Speaker 1: the purposeful removal of long forgotten crab pots generates tens

721
00:49:39,480 --> 00:49:43,640
Speaker 1: of millions of dollars a year. I believe it. So

722
00:49:43,719 --> 00:49:48,160
Speaker 1: this is how I catch grabs in my limited experience.

723
00:49:48,640 --> 00:49:51,880
Speaker 1: And uh, me and a friend we were trying to

724
00:49:51,880 --> 00:49:56,359
Speaker 1: set it up and failing miserably, and somebody came up

725
00:49:56,400 --> 00:49:58,120
Speaker 1: on the other dock and was telling us how to

726
00:49:58,160 --> 00:50:02,479
Speaker 1: do it, and we just the crabs kept getting away

727
00:50:02,480 --> 00:50:04,600
Speaker 1: and they kept having success, like every day we see

728
00:50:04,600 --> 00:50:07,520
Speaker 1: them flowing up, crabs and crabs um. And he told

729
00:50:07,600 --> 00:50:10,160
Speaker 1: us that they loved chicken, and we did put chicken

730
00:50:10,200 --> 00:50:11,759
Speaker 1: in there, and that seems to be the case because

731
00:50:11,760 --> 00:50:16,280
Speaker 1: we did end up catching five crabs. Wow, okay, alright, cool,

732
00:50:17,280 --> 00:50:22,600
Speaker 1: but yeah, we never really figured out this seemingly easy,

733
00:50:22,719 --> 00:50:27,120
Speaker 1: so simple, it was industry changing trap. Yeah, to the

734
00:50:27,160 --> 00:50:28,839
Speaker 1: point that a friend of mine was like, what if

735
00:50:28,880 --> 00:50:30,680
Speaker 1: we just get that one because you can see like

736
00:50:30,719 --> 00:50:35,400
Speaker 1: booie's of them floating. We can't do that to somebody, No,

737
00:50:35,760 --> 00:50:40,800
Speaker 1: it would be pretty mean. Yes, yes, West Indies salad,

738
00:50:40,840 --> 00:50:44,280
Speaker 1: which is sort of this simple vinegare lemoni blue crab salad,

739
00:50:44,920 --> 00:50:48,560
Speaker 1: is thought to have been popularized in by restaurateur Bill

740
00:50:48,600 --> 00:50:52,640
Speaker 1: Bailey out of Mobile, Alabama. My mom loves this. This

741
00:50:52,719 --> 00:50:56,680
Speaker 1: is like the first Christmas I spent with my ex

742
00:50:56,719 --> 00:50:59,399
Speaker 1: boyfriend and not her. I made this for her because

743
00:50:59,440 --> 00:51:05,000
Speaker 1: I was like, forgive me. I love you. Absolutely loves it.

744
00:51:05,719 --> 00:51:08,640
Speaker 1: According to some sources, after a sharp decline in oysters

745
00:51:08,640 --> 00:51:12,080
Speaker 1: in the Chesapeake Bay in the nineteen eighties, fisher people

746
00:51:12,080 --> 00:51:14,880
Speaker 1: started turning more and more to blue crabs to replace it,

747
00:51:14,960 --> 00:51:20,880
Speaker 1: pushing harvesting further and further into the fall. In Maryland

748
00:51:20,920 --> 00:51:24,320
Speaker 1: replaced the voluntary sences taking of blue crabs with a structured,

749
00:51:24,360 --> 00:51:27,640
Speaker 1: mandatory sampling system to keep track of the blue crab

750
00:51:27,880 --> 00:51:31,040
Speaker 1: population because before people are kind of self reporting. Yeah,

751
00:51:31,120 --> 00:51:33,279
Speaker 1: they can fudge the numbers a little bit. Yeah, yeah.

752
00:51:34,680 --> 00:51:37,960
Speaker 1: In the Maryland blue crab was named at the State

753
00:51:38,000 --> 00:51:45,719
Speaker 1: Crustacean in Maryland introduced the Governor's Crab Action Plan to

754
00:51:45,760 --> 00:51:49,640
Speaker 1: address recreational crabbing and propose how to stabilize crab fishing,

755
00:51:50,000 --> 00:51:52,800
Speaker 1: and a series of initiatives followed after that to boost

756
00:51:53,120 --> 00:51:57,240
Speaker 1: the blue crab population in that area. Okay, and stepping

757
00:51:57,280 --> 00:52:02,040
Speaker 1: back a bit. Philip's Seafood began as a crab processing

758
00:52:02,080 --> 00:52:05,280
Speaker 1: plant in Maryland in nineteen sixteen, and then they began

759
00:52:05,320 --> 00:52:08,160
Speaker 1: serving food is kind of like a restaurant sort of

760
00:52:08,160 --> 00:52:12,320
Speaker 1: thing in nineteen fifty six. Then in nineteen ninety, Phillips

761
00:52:12,360 --> 00:52:15,560
Speaker 1: found a way to operate year round by relocating production

762
00:52:15,880 --> 00:52:19,680
Speaker 1: to Southeast Asia. As of recently, estimates put Phillips that

763
00:52:19,760 --> 00:52:23,000
Speaker 1: providing of crab in the US two restaurants and grocery

764
00:52:23,000 --> 00:52:26,239
Speaker 1: stores specifically. Yeah, and that was a part of a

765
00:52:26,280 --> 00:52:28,799
Speaker 1: whole look at like kind of the changing industry and

766
00:52:29,440 --> 00:52:34,160
Speaker 1: that whole model and what's going to happen. So that

767
00:52:34,280 --> 00:52:36,160
Speaker 1: was another thing kind of like what you were saying earlier,

768
00:52:36,160 --> 00:52:38,880
Speaker 1: where I'm like, I don't really know Philips seafood doesn't

769
00:52:38,880 --> 00:52:40,560
Speaker 1: bring a bell to me, but I feel like it's

770
00:52:40,640 --> 00:52:43,160
Speaker 1: very important in this conversation because it kept coming up.

771
00:52:43,200 --> 00:52:47,880
Speaker 1: So yeah, yeah, probably just a whole different episode. Um. Meanwhile,

772
00:52:48,400 --> 00:52:53,360
Speaker 1: climate change is hitting Chesapeake Bay. Hard temperatures have increased

773
00:52:53,440 --> 00:52:57,719
Speaker 1: some two degrees fahrenheit since nineteen sixty, and research indicated

774
00:52:57,719 --> 00:53:01,399
Speaker 1: that they could increase an additional freed degrees fahrenheit over

775
00:53:01,600 --> 00:53:08,440
Speaker 1: the next eighty years between now and Uh uh what

776
00:53:08,520 --> 00:53:11,439
Speaker 1: a weird year to say out loud anyway, Um, uh yeah,

777
00:53:11,640 --> 00:53:14,839
Speaker 1: and and that and that increase, it's also just wild. Um.

778
00:53:15,520 --> 00:53:19,439
Speaker 1: In two thousand five, um high temperatures caused this big

779
00:53:19,520 --> 00:53:22,360
Speaker 1: die off of eel grass, which is a type of

780
00:53:22,360 --> 00:53:26,360
Speaker 1: sea grass that's like basically the habitat for blue crabs

781
00:53:26,440 --> 00:53:29,480
Speaker 1: during one of their stages of juvenile growth, and it

782
00:53:29,920 --> 00:53:32,200
Speaker 1: and and that die off really wreaked havoc on crab

783
00:53:32,239 --> 00:53:34,920
Speaker 1: populations that that year. It's it's something that they've been

784
00:53:35,440 --> 00:53:40,800
Speaker 1: monitoring since then, right and and after some drastic drops

785
00:53:40,840 --> 00:53:43,799
Speaker 1: in the chest Peak Bay blue crab population, officials put

786
00:53:43,840 --> 00:53:46,960
Speaker 1: in place harvest limits on female crabs in two thousand eight.

787
00:53:47,560 --> 00:53:51,440
Speaker 1: This worked pretty well for several years, and in experts

788
00:53:51,600 --> 00:53:55,400
Speaker 1: estimated the population reached seven d and sixty five million. However,

789
00:53:55,480 --> 00:53:57,520
Speaker 1: the following year that number was three million, and it

790
00:53:57,560 --> 00:54:01,879
Speaker 1: stayed stagnant. The next year survey found that the levels

791
00:54:01,920 --> 00:54:06,560
Speaker 1: of female crabs were above safe levels but below recommendations.

792
00:54:06,600 --> 00:54:08,920
Speaker 1: The total number of crows is estimated to be around

793
00:54:09,239 --> 00:54:14,320
Speaker 1: four hundred and fifty million, a thing that could possibly

794
00:54:14,400 --> 00:54:18,719
Speaker 1: help UM. As of two thousand nine, researchers out of

795
00:54:18,760 --> 00:54:22,760
Speaker 1: the University of Alabama discovered on this particular hormone receptor

796
00:54:22,960 --> 00:54:27,640
Speaker 1: that serves to regulate blue crabs molting cycle. UM. Throughout

797
00:54:27,719 --> 00:54:30,200
Speaker 1: most of the year, they produce this hormone that tells

798
00:54:30,239 --> 00:54:32,840
Speaker 1: their shell to stay put. But as the weather warms

799
00:54:32,880 --> 00:54:35,279
Speaker 1: up in the spring, they stopped producing it, and that's

800
00:54:35,280 --> 00:54:38,320
Speaker 1: when you get peelers and molts and soft shell crabs

801
00:54:38,400 --> 00:54:41,960
Speaker 1: and UM and and this this research is cool because

802
00:54:42,080 --> 00:54:46,600
Speaker 1: industry folks could um catch like regular hard shell crabs

803
00:54:47,040 --> 00:54:50,200
Speaker 1: any old time of year and use a hormone inhibitor

804
00:54:50,640 --> 00:54:55,200
Speaker 1: to induce molting, thus creating soft shell crabs on demand

805
00:54:55,280 --> 00:54:58,719
Speaker 1: and putting less stress on crab population UM and low

806
00:54:58,800 --> 00:55:03,200
Speaker 1: key the whole ecosystem UM during crabs vulnerable spring and

807
00:55:03,280 --> 00:55:08,000
Speaker 1: summer molting and mating cycles. So that would be cool.

808
00:55:08,560 --> 00:55:12,000
Speaker 1: That would be uh. I had a moment again of

809
00:55:12,080 --> 00:55:20,439
Speaker 1: like this food show where we marine life show either way,

810
00:55:20,520 --> 00:55:25,000
Speaker 1: either way, either way. Virginia Governor Terry mccaulliffe stirred some

811
00:55:25,040 --> 00:55:28,880
Speaker 1: controversy when he said on a radio show, if anyone

812
00:55:28,920 --> 00:55:31,480
Speaker 1: from Maryland is listening, I want to be very clear,

813
00:55:31,960 --> 00:55:34,399
Speaker 1: all the crabs are born here in Virginia and they

814
00:55:34,600 --> 00:55:38,279
Speaker 1: end up because of the current being taken there to Maryland.

815
00:55:38,520 --> 00:55:49,800
Speaker 1: So really they should be Virginia crabs. Holy yeah, of course.

816
00:55:50,320 --> 00:55:54,840
Speaker 1: Maryland Governor Larry Hogan responded. A bunch of Maryland opinion

817
00:55:54,880 --> 00:55:59,840
Speaker 1: pieces were written and even politic factor weight in and

818
00:56:00,120 --> 00:56:05,600
Speaker 1: they backed up virginious claim. Yeah, a whole thing that

819
00:56:05,680 --> 00:56:09,239
Speaker 1: I didn't put in the the about section or the

820
00:56:09,280 --> 00:56:12,719
Speaker 1: what is its section because I didn't want to get

821
00:56:12,760 --> 00:56:16,560
Speaker 1: that deep into the into the ocean trenches. Um. Is

822
00:56:16,680 --> 00:56:19,160
Speaker 1: part of the life cycle of crabs, is that. Um,

823
00:56:19,440 --> 00:56:23,840
Speaker 1: the females tend to stay in the in different areas

824
00:56:23,880 --> 00:56:27,960
Speaker 1: when they're mating versus laying eggs. And Yeah, there's a

825
00:56:27,960 --> 00:56:30,360
Speaker 1: whole like movement in life cycle of both male and

826
00:56:30,400 --> 00:56:34,600
Speaker 1: female crabs into and out of the estuaries and the

827
00:56:34,640 --> 00:56:38,319
Speaker 1: freshwater bits and the deeper ocean. It's a complicated thing.

828
00:56:38,560 --> 00:56:41,319
Speaker 1: But I but I but I believe. I believe these

829
00:56:41,400 --> 00:56:45,800
Speaker 1: humans when they say that they are born in Virginia. Well,

830
00:56:46,680 --> 00:56:51,719
Speaker 1: Maryland's Governor Hogan his communication director Matthew Clark, responded, like

831
00:56:51,880 --> 00:56:56,320
Speaker 1: most Virginians with any sense, Essentially, the crabs move north

832
00:56:56,440 --> 00:56:59,480
Speaker 1: to Maryland where the waters are much more inviting in

833
00:56:59,520 --> 00:57:03,319
Speaker 1: hospital and there is a certain amount of breeding that

834
00:57:03,360 --> 00:57:06,879
Speaker 1: takes place in Maryland waters. It's not just Virginia. That's

835
00:57:06,920 --> 00:57:14,040
Speaker 1: for lovers. Wow, right, we're talking about crabs here. Just

836
00:57:14,120 --> 00:57:20,240
Speaker 1: a reminder that was honestly a way more salt than

837
00:57:20,280 --> 00:57:25,640
Speaker 1: I was expecting, even in our crab episode. Quite salty.

838
00:57:26,040 --> 00:57:29,920
Speaker 1: Oh and I love it. Um. That same year and

839
00:57:30,000 --> 00:57:32,800
Speaker 1: Oceania report found that thirty eight percent of crab cakes

840
00:57:32,840 --> 00:57:35,200
Speaker 1: salt in Maryland with the claim they remained with local

841
00:57:35,200 --> 00:57:39,600
Speaker 1: blue crab, were not in fact made with local blue crab. Wow,

842
00:57:40,400 --> 00:57:42,400
Speaker 1: or with blue crab at all. I believe, yes, I

843
00:57:42,440 --> 00:57:46,800
Speaker 1: think so. In one for the first time in recorded history,

844
00:57:46,880 --> 00:57:49,600
Speaker 1: a blue crab showed up on the shores of Ireland.

845
00:57:49,840 --> 00:57:52,280
Speaker 1: As I was researching this. That was because I usually

846
00:57:52,360 --> 00:57:55,040
Speaker 1: clicked the news tab too just to see what's up.

847
00:57:56,160 --> 00:57:59,120
Speaker 1: It just happened. Um. Yeah, So this blue crab showed

848
00:57:59,160 --> 00:58:01,600
Speaker 1: up on the shores of Ireland, and it's believed someone

849
00:58:01,760 --> 00:58:05,920
Speaker 1: imported it and released it into the wild. There are

850
00:58:05,920 --> 00:58:09,320
Speaker 1: some concerns about what will happen to the ecosystem, important

851
00:58:09,360 --> 00:58:12,880
Speaker 1: ecosystem that you've been talking about. Yeah, yeah, it's it's

852
00:58:12,880 --> 00:58:16,800
Speaker 1: it's a delicate balance, as as it always is with anything. UM.

853
00:58:16,960 --> 00:58:20,120
Speaker 1: And uh yeah, introducing non native species can can really

854
00:58:20,240 --> 00:58:24,160
Speaker 1: can really do some damage. Um. One of one of

855
00:58:24,200 --> 00:58:28,720
Speaker 1: the things going on with climate change UM relating to

856
00:58:28,760 --> 00:58:33,960
Speaker 1: all of this is ocean carbonation and acidification, because research

857
00:58:34,000 --> 00:58:37,760
Speaker 1: has shown that these factors could cause blue crabs too,

858
00:58:38,320 --> 00:58:41,200
Speaker 1: from what I understand, to grow bigger shells than they

859
00:58:41,240 --> 00:58:45,120
Speaker 1: traditionally have in order to protect themselves from this less

860
00:58:45,680 --> 00:58:51,200
Speaker 1: friendly water environment um, meaning that they will need more

861
00:58:51,320 --> 00:58:57,360
Speaker 1: food to support themselves. UM. And Furthermore, they're talking bigger shells,

862
00:58:57,560 --> 00:59:02,040
Speaker 1: but not necessarily more meat and probably fewer spawn as

863
00:59:02,040 --> 00:59:04,760
Speaker 1: well as they devote more resources to those um to

864
00:59:04,840 --> 00:59:09,080
Speaker 1: those bigger shells um. And simultaneously, some of their prey

865
00:59:09,280 --> 00:59:13,000
Speaker 1: like oysters UM, their shells will be weaker due to

866
00:59:13,000 --> 00:59:16,000
Speaker 1: the some of those same conditions, meaning the whole ecosystem

867
00:59:16,040 --> 00:59:22,800
Speaker 1: could get pretty seriously thrown out of whack. Write your

868
00:59:22,880 --> 00:59:27,200
Speaker 1: legislators and try to stay on top of environmental measures

869
00:59:27,240 --> 00:59:30,600
Speaker 1: in your area. I'm sorry. I try not to yell

870
00:59:30,640 --> 00:59:34,120
Speaker 1: at people about that thing, but oh geez, just just

871
00:59:34,960 --> 00:59:41,080
Speaker 1: when you can't help do it. Yes, for the crabs,

872
00:59:41,560 --> 00:59:44,760
Speaker 1: for that the think of the crabs, of the crops,

873
00:59:46,880 --> 00:59:50,040
Speaker 1: but not the one that had the knife, not the roh. No,

874
00:59:50,160 --> 00:59:53,200
Speaker 1: he's my favorite. That's my favorite crab of all time.

875
00:59:53,560 --> 00:59:58,680
Speaker 1: That's I have never related so hard to a crab. True,

876
01:00:00,040 --> 01:00:04,520
Speaker 1: pretty spectacular. Well, you know, I knew it would be

877
01:00:04,600 --> 01:00:07,200
Speaker 1: the case, but we had a lot to say. Crab. Sure,

878
01:00:07,600 --> 01:00:10,000
Speaker 1: we actually are going to split up. There's gonna be

879
01:00:10,040 --> 01:00:12,439
Speaker 1: We're going to revisit other species of crab for sure.

880
01:00:12,560 --> 01:00:15,560
Speaker 1: Oh yes, oh yes, I was like, I was like Annie,

881
01:00:15,600 --> 01:00:18,640
Speaker 1: we cannot do just a general crab episode. It will

882
01:00:18,680 --> 01:00:20,800
Speaker 1: be like the rice episode in our heads will explode.

883
01:00:20,840 --> 01:00:23,960
Speaker 1: We don't need that. We don't need that. So more

884
01:00:24,480 --> 01:00:29,720
Speaker 1: crab crab thoughts and facts to come. Yes, but that's

885
01:00:29,760 --> 01:00:31,520
Speaker 1: it for now. But we do have some listener mail

886
01:00:31,600 --> 01:00:33,640
Speaker 1: for you. We do. But first we've got one more

887
01:00:33,720 --> 01:00:46,120
Speaker 1: quick break forward from our sponsor and we're back. Yes,

888
01:00:46,160 --> 01:00:53,920
Speaker 1: thank you, and we're back with Mr Grabs, Mr Always

889
01:00:53,920 --> 01:00:56,400
Speaker 1: the Crabs, Classic crab. I don't think he's a blue crab,

890
01:00:56,520 --> 01:00:58,920
Speaker 1: though I got well, we'll know when he comes out

891
01:00:58,960 --> 01:01:02,880
Speaker 1: of the water, though he is in the water. I

892
01:01:03,000 --> 01:01:10,160
Speaker 1: don't know how accurate that is anyway, my SpongeBob anatomy notes, Yeah,

893
01:01:10,200 --> 01:01:12,560
Speaker 1: I don't. I still have never watched the show and

894
01:01:12,680 --> 01:01:16,520
Speaker 1: have no idea. I all of these, all of these

895
01:01:16,520 --> 01:01:19,560
Speaker 1: references to swim right over my head, just like a

896
01:01:19,600 --> 01:01:28,880
Speaker 1: blue crab can. Lauren uh tena are Tina wrote I

897
01:01:28,920 --> 01:01:31,760
Speaker 1: hope I'm saying that correctly. I work in a research

898
01:01:31,840 --> 01:01:34,000
Speaker 1: lab where there are about twenty of us in a

899
01:01:34,080 --> 01:01:36,720
Speaker 1: visual and vocal range of each other. As a result,

900
01:01:37,000 --> 01:01:40,360
Speaker 1: sometimes we have fun food experiments. Last summer, when we

901
01:01:40,400 --> 01:01:42,400
Speaker 1: all were in the lab as our only way to

902
01:01:42,480 --> 01:01:46,240
Speaker 1: leave the house during the pandemic, someone brought black licorice

903
01:01:46,520 --> 01:01:49,720
Speaker 1: and the next day someone brought root beer hard candies.

904
01:01:50,120 --> 01:01:52,520
Speaker 1: Several of the scientists in the labor from various Asian

905
01:01:52,560 --> 01:01:55,760
Speaker 1: countries and had not previously experienced either of those flavors,

906
01:01:55,840 --> 01:01:59,320
Speaker 1: so the whole floor embarked on an experiment together. We

907
01:01:59,440 --> 01:02:02,520
Speaker 1: pulled everyone on their opinion on liquorice and then on

908
01:02:02,560 --> 01:02:06,080
Speaker 1: their opinion on root beer. The result was surprising to me.

909
01:02:06,160 --> 01:02:08,680
Speaker 1: At least, if a person liked liquorice, they were more

910
01:02:08,760 --> 01:02:12,080
Speaker 1: likely to also enjoy it root beer, regardless of where

911
01:02:12,120 --> 01:02:15,280
Speaker 1: they grew up. However, all the scientists from Asia were

912
01:02:15,280 --> 01:02:20,320
Speaker 1: completely disgusted by both. The experiment was pretty delightful and

913
01:02:20,360 --> 01:02:22,640
Speaker 1: those of us who do like black licorice and root

914
01:02:22,640 --> 01:02:25,960
Speaker 1: beer had a great time. That makes perfect sense to me,

915
01:02:26,080 --> 01:02:29,000
Speaker 1: because there, yeah, there, there is something similar in those

916
01:02:29,040 --> 01:02:34,840
Speaker 1: flavor profiles. Also, we totally support and back these types

917
01:02:34,880 --> 01:02:40,040
Speaker 1: of food experience. Yes, oh my gosh, please all the time.

918
01:02:40,160 --> 01:02:44,640
Speaker 1: I need to know about these things. The results to us.

919
01:02:46,480 --> 01:02:48,720
Speaker 1: Uh Tom wrote I had to write in after your

920
01:02:48,760 --> 01:02:51,600
Speaker 1: pistachio episode. My ex wife and I lived in Tehran,

921
01:02:51,720 --> 01:02:56,160
Speaker 1: Iran in the early seventies, during the time of the Shah.

922
01:02:56,360 --> 01:02:59,080
Speaker 1: We loved the local pistachios as they were really good

923
01:02:59,120 --> 01:03:01,520
Speaker 1: and very cheap. This was a long time ago, but

924
01:03:01,680 --> 01:03:03,560
Speaker 1: it seems to me that a kilo was less than

925
01:03:03,600 --> 01:03:06,360
Speaker 1: two bucks. They were also much larger than the ones

926
01:03:06,400 --> 01:03:08,840
Speaker 1: we get here in the States. We invited a couple

927
01:03:08,880 --> 01:03:11,080
Speaker 1: over who were new in the country and offered them

928
01:03:11,080 --> 01:03:13,880
Speaker 1: some pistachios while we were getting food ready. When I

929
01:03:13,880 --> 01:03:15,480
Speaker 1: came to see how they were doing, I asked how

930
01:03:15,520 --> 01:03:17,560
Speaker 1: they liked the pistachios and they said they didn't care

931
01:03:17,600 --> 01:03:20,840
Speaker 1: for them, as they were too crunchy. Come to find out,

932
01:03:20,840 --> 01:03:24,000
Speaker 1: they were eating shell and all oops. I told them

933
01:03:24,040 --> 01:03:26,080
Speaker 1: to just eat the nut, but they had had enough.

934
01:03:26,960 --> 01:03:29,800
Speaker 1: That is absolutely a mistake I would make where you're

935
01:03:29,840 --> 01:03:33,120
Speaker 1: trying to like play it cool, yeah, and then you're like,

936
01:03:33,200 --> 01:03:36,920
Speaker 1: well I really don't like this, and I guess I'll continue.

937
01:03:39,400 --> 01:03:45,800
Speaker 1: I'm like maybe yeah, too bad, too bad, because those

938
01:03:45,800 --> 01:03:53,720
Speaker 1: pistachios sound amazing. Um oh they do. I'm so curious now. Yes, yes,

939
01:03:54,640 --> 01:03:57,560
Speaker 1: food questions abound, which is good for our line of work.

940
01:03:57,600 --> 01:04:02,920
Speaker 1: I suppose absolutely yes. Thanks to both of those listenershore

941
01:04:02,960 --> 01:04:04,520
Speaker 1: writing in. If you would like to write to us,

942
01:04:04,560 --> 01:04:07,560
Speaker 1: you can. Our email is Hello at savorpod dot com.

943
01:04:07,600 --> 01:04:11,000
Speaker 1: We're also on social media. You can find us on Facebook, Twitter,

944
01:04:11,080 --> 01:04:13,960
Speaker 1: and Instagram at savor pod, and we do hope to

945
01:04:14,000 --> 01:04:16,920
Speaker 1: hear from you. Savor is production of I Heart Radio.

946
01:04:17,040 --> 01:04:19,120
Speaker 1: For more podcasts on my heart Radio, you can visit

947
01:04:19,120 --> 01:04:21,920
Speaker 1: the i Heart Radio app, Apple Podcasts, or wherever you

948
01:04:21,960 --> 01:04:24,440
Speaker 1: listen to your favorite shows. Thanks as always to our

949
01:04:24,440 --> 01:04:27,800
Speaker 1: superproducers Dylan Fagan and Andrew Howard. Thanks to you for listening,

950
01:04:27,840 --> 01:04:29,520
Speaker 1: and we hope that lots more good things are coming

951
01:04:29,520 --> 01:04:37,600
Speaker 1: your way