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Speaker 1: Hi, everybody. It's Chuck And in COVID time it's May fourteenth,

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Speaker 1: twenty twenty, and on this Saturday Select, we're going to

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Speaker 1: bring you an episode called How Peanut Butter Works. And boy,

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Speaker 1: oh boy, I remember loving this one. I think I

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Speaker 1: was eating a lot of peanut butter at the time

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Speaker 1: during COVID because we had a good store of it already,

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Speaker 1: and I love peanut butter, and I think we talk

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Speaker 1: a lot about how much we both like peanut butter.

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Speaker 1: In this episode, it's bound to make you hungry. And

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Speaker 1: the good news is now you can just go right

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Speaker 1: to your store and pick it up and smile a

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Speaker 1: real smile at people, just not hidden behind a mask.

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Speaker 1: So let's celebrate that. Go out and get some peanut

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Speaker 1: butter and smile. Welcome to Stuff you should Know, a

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Speaker 1: production of iHeartRadio.

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Speaker 2: Hey, and welcome to peanut Butter Jelly Time. I'm Josh.

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Speaker 2: There's Chuck. We haven't seen Jerry in a while. If

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Speaker 2: you have seen Jerry, please tell her to call home.

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Speaker 2: And this is you should know.

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Speaker 1: Yeah, Jerry, she sent out in a smoke signal that

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Speaker 1: said send me, so she did.

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Speaker 2: She did, and we send some on donkey back in

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Speaker 2: that general direction.

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Speaker 1: Are you peanut butter or jelly in this scenario?

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Speaker 2: I want to be peanut buttered. You always make me

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Speaker 2: be jelly.

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Speaker 1: Well, I think we should level set here at the beginning, okay,

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Speaker 1: and talk about if you like peanut butter, which is

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Speaker 1: your favorite, and then what you like how do you

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Speaker 1: utilize it?

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Speaker 2: Okay? My name is Josh C. And I love peanut butter. Okay,

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Speaker 2: almost only smooth. I will eat chunky the if civilization

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Speaker 2: is collapsed and that's all I can find. Okay, I

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Speaker 2: eat it any way, shape or form. Sometimes just peanut

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Speaker 2: butter on a spoon. Sometimes peanut butter on a spoon

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Speaker 2: with a little divot made with my tongue filled with

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Speaker 2: local honey. If you want to get tubby really fast,

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Speaker 2: let me introduce you to the wonder that is a

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Speaker 2: spoonful of peanut butter scooped in some cool whip. Okay,

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Speaker 2: but really, any kind of peanut butter anytime, I will

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Speaker 2: eat it. And I've noticed that once I reached my forties,

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Speaker 2: peanut butter sticks around me a lot more than it

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Speaker 2: used to, so I'm having a real struggle with it.

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Speaker 2: Thank you for listening.

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Speaker 1: And do you want to buzzmarkt your favorite brand?

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Speaker 2: We used this Jeff Natural that's like it's like in

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Speaker 2: a brown container, and I like it so much. I've

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Speaker 2: never I purposely never looked at the label because I

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Speaker 2: don't want to know how natural it is. But my

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Speaker 2: all time favorite is Reese's peanut butter, like the like

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Speaker 2: Have you had it.

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Speaker 1: You mean in the jar?

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Speaker 2: Yes?

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Speaker 1: Yes, Oh it's so good. I think I've had it once.

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Speaker 2: But I was raised on Jeff Now go well, I.

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Speaker 1: Was raised on whatever the gigantic gallon tub is that

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Speaker 1: you used to it and Ladies Yeah, I don't remember.

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Speaker 1: I don't think it was any of those names. Now,

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Speaker 1: I mean, I love peanut butter. It's one of my

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Speaker 1: favorite things in the world. And I will go crunchy

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Speaker 1: or smooth no matter. I love them both. I also

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Speaker 1: like it with honey. Yeah, I like it. And I

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Speaker 1: don't do this much obviously because it's just I'm not

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Speaker 1: nineteen years old, but a peanut butter and mayonnaise sandwich

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Speaker 1: is one of the best things in the world.

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Speaker 2: You know, I've never had that? Is it good? Really? Dude?

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Speaker 1: Do you have any cuby Yes? Do peanut butter and

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Speaker 1: cupe sammy.

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Speaker 2: Okay, so half in half or more peanut butter than

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Speaker 2: mayo or what.

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Speaker 1: It's kind of your your jam. I definitely don't go

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Speaker 1: light on the mayo because you've got to have that tang. Okay,

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Speaker 1: peanut butter and marshmallow fluff I used to eat when

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Speaker 1: I was a kid. Yeah, that's good stuff fluff or nutter,

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Speaker 1: And now I don't eat the sugary hydrogenated types. I

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Speaker 1: either have one of the sort of artisan natural kinds

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Speaker 1: you have to mix up or just that. The cap

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Speaker 1: Farmers Market grinds the peanuts right in front of your

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Speaker 1: face into a tub and hands it to.

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Speaker 2: You, right in front of your face, and it says

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Speaker 2: beat it. You can't have any of this.

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Speaker 1: So that's just peanuts obviously.

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Speaker 2: Yeah, and maybe a little bit of salt. Do they

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Speaker 2: add any salt or is it really just peanuts?

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Speaker 1: It's just peanuts.

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Speaker 2: Wow. I wonder if they salt the peanuts when they

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Speaker 2: roast them thing, because I've always seen like peanuts with

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Speaker 2: just a little bit of salt, Like you can't have

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Speaker 2: peanut butter any other way. But maybe maybe they figured

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Speaker 2: out they'd cracked the code.

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Speaker 1: Well, I mean, they may be salted and roasted. I

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Speaker 1: have no idea about the peanut, but it's good. It's

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Speaker 1: all good, but I have to mix, you know, I

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Speaker 1: got to put a little bit of honey in there,

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Speaker 1: or maybe a little bit of a gave to give

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Speaker 1: it a little bit of a sweet.

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Speaker 2: Oh that's a good idea. Yeah, I was going to

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Speaker 2: ask you. I've not had any artists and stuff, and

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Speaker 2: I did a little research and found a couple I

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Speaker 2: want to try, and I didn't know, like, is it

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Speaker 2: just straight up adult kind of stuff where you're like, oh,

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Speaker 2: that's really good, but you're wishing that you had like

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Speaker 2: the Nasty Big three brand instead.

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Speaker 1: Well, I mean, if you don't add any sweetener, and

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Speaker 1: it's not nearly as good as you know, but I

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Speaker 1: think the naturals are all kind of the same as

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Speaker 1: far as sweetness level.

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Speaker 2: Yeah, the best I could discern is that if you're

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Speaker 2: paying for artisan craft peanut butter and buddy you're paying,

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Speaker 2: you're like supposedly they have, you know, depending on the

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Speaker 2: kind of peanuts that are chosen, the variety of peanuts,

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Speaker 2: the way that it's roasted, almost like a coffee or

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Speaker 2: a wine or something like that. There's like a sophisticated

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Speaker 2: palette or tear wir that you really have to pay

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Speaker 2: attention to. That to me is kind of like the

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Speaker 2: opposite of what peanut butter is supposed to be. It's

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Speaker 2: supposed to just be like this dumb, messy thing where

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Speaker 2: you know your hair is totally normal, and you start

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Speaker 2: eating the peanut butter and you suddenly have like a

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Speaker 2: cow lick and you're wearing a striped shirt that shows

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Speaker 2: your gut kind of thing. You know, like you just

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Speaker 2: regress an age. But I also get wanting to enjoy

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Speaker 2: peanut butter in a healthy way because it is surprisingly

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Speaker 2: from what I saw, it is healthier than you would

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Speaker 2: suspect if done right.

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Speaker 1: Yes, not a big glob of peter pan with cup

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Speaker 1: mayonnaise and potato chips smashed in between white bread. Yes, yeah,

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Speaker 1: I'm hungry.

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Speaker 2: Now I am too. I already had some peanut butter

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Speaker 2: this morning, so I'm good to go. But this thing,

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Speaker 2: this is like the Yawning episode where I kept yawning

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Speaker 2: doing research. This is I just wanted peanut butter the

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Speaker 2: whole time.

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Speaker 1: Well, peanut butter for me that has now become my

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Speaker 1: in my since January. You know, I'm trying to lose

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Speaker 1: some weight, so that's become my sweet treat at the

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Speaker 1: end of the night instead of going and getting ice cream.

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Speaker 2: Oh good for you.

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Speaker 1: Just like a spoonful of peanut butter and honey and

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Speaker 1: that'll satiate that desire.

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Speaker 2: I haven't seen you in a while. How's it going.

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Speaker 2: That's good.

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Speaker 1: I mean, I'm down twenty since January? But what really

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Speaker 1: leveled off the past month?

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Speaker 2: Congratulations, dude, that is really impressive.

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Speaker 1: Just forty more to go, man, No, that's really great.

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Speaker 2: Man, Just just yeah, yeah, it does plateau, but it

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Speaker 2: picks up again.

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Speaker 1: Don't want plat plateaus because of quarantine alcoholism.

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Speaker 2: Oh well, I was going to ask, because I'm finding

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Speaker 2: that that quarantining has made things like we you know,

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Speaker 2: we have food and everything, but we're we're eating it

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Speaker 2: less for some reason, rather than the opposite, which both you,

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Speaker 2: me and I were really concerned was going to be

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Speaker 2: the way it went. Are you finding it easier to

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Speaker 2: keep up with food or harder?

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Speaker 1: Easier because I'm cooking a lot cheese and buzz marketing again.

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Speaker 1: But you know, I'm just having one of those MIC's

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Speaker 1: mighty goods for lunch, which is very low on calories.

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Speaker 2: Yeah, it's really good too.

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Speaker 1: And you know, I'm just tracking the calories, and it's

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Speaker 1: it's alcohol that's the problem right now.

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Speaker 2: I gotcha. Yeah, I've been doing one or two nights

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Speaker 2: a week tops, and then a couple of night. I've

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Speaker 2: been pretty good now that I think about it. It's good. Yeah,

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Speaker 2: because this has been fairly stressful, but I haven't been

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Speaker 2: stressed eating too much. So okay, anyway, peanut butter here

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Speaker 2: to me chuck early on we happen upon the fact

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Speaker 2: of the podcast. If you ask me, this is a

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Speaker 2: boy very jarring, if you'll forgive the pun. That peanut

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Speaker 2: butter outside of the United States, in a lot of

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Speaker 2: different countries is looked upon as very weird and gross

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Speaker 2: in much the same way that we Americans tend to

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Speaker 2: think of like vegemite. People like the British, the Chinese,

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Speaker 2: other countries do not think peanut butter is particularly good.

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Speaker 2: They think it's a little nasty. And that just blew

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Speaker 2: me away to read that.

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Speaker 1: Yeah, I'd want to talk to some people before I'd

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Speaker 1: let some internet website tell me that people think peanut

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Speaker 1: butter is gross.

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Speaker 2: Some website push your brain around.

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Speaker 1: Yeah, I'd like to talk to some folks about that.

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Speaker 2: But at the very least, even if they don't think

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Speaker 2: it's gross, it is an all American thing. Like even

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Speaker 2: countries that do enjoy it. I've read that Australia actually

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Speaker 2: likes it a lot. It's an American concoction so much

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Speaker 2: so that like it might be the most American concoction

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Speaker 2: there is, to tell you the truth.

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Speaker 1: Yeah, I mean, you make a good point here. You

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Speaker 1: put this stuff together that mac and cheese came from Europe,

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Speaker 1: hot dogs came from Europe. Yep, sort of Hamburgers, even

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Speaker 1: though I would argue that the hamburgers, we know it

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Speaker 1: is pretty American, sure, but peanut butter just us as

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Speaker 1: far as modern times go.

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Speaker 2: Yeah, I think that that Inca in the fifteenth century

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Speaker 2: used to grind peanuts into a paste and then that

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Speaker 2: was it until the nineteenth century when one of our

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Speaker 2: buddies who's going to make a cameo later got his

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Speaker 2: hands on the idea. But yeah, it was an American invention,

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Speaker 2: except it was actually Canadian, as we'll see. But for

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Speaker 2: the most part, people think of it as all American,

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Speaker 2: And to talk about peanut butter, Chuck. We kind of

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Speaker 2: have to talk about peanuts. There's really no way around it.

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Speaker 2: Believe me. I don't want to, but we have to.

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Speaker 1: I think you mean Goober's.

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Speaker 2: Have you ever heard somebody outside of TV call them that?

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Speaker 1: Not really, but I knew it was a thing, but

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Speaker 1: I don't. It's not in the just daily nomenclature of

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Speaker 1: my crowd.

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Speaker 2: But it is. It's supposedly like a Southern and I

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Speaker 2: guess an antiquated Southern word for peanut, a goober or

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Speaker 2: goober pe.

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Speaker 1: Yeah, I've heard goober and that old song about the

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Speaker 1: raisinets guber. Well, Goober's is also a candy, right, yeah.

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Speaker 2: And there's smuckers goobers, which is peanut, butter and jelly

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Speaker 2: mixed together in a jar. It's actually good, is it. Yeah?

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Speaker 2: Even as a kid, I was like, this is gonna

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Speaker 2: be gross, and then I tried it. I was like,

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Speaker 2: not bad, not bad smuckers.

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Speaker 1: See, I'm pretty discerning with my gems and jellies. So

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Speaker 1: that's for another day. Though you would not like this,

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Speaker 1: I probably would.

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Speaker 2: You would not like smuckers, and if you're at all discerning,

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Speaker 2: you would not like it.

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Speaker 1: All right, So peanuts is a it's a lagome and

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Speaker 1: it's also called a ground nut or an earth nut,

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Speaker 1: and just like a lintel or a pee, it is

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Speaker 1: a little lagoome nut. No, I'm a big fan of peanuts, though,

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Speaker 1: I like to eat them pretty much anyway. You can

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Speaker 1: slice it from boiled to straight up raw out of

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Speaker 1: the shell, like them honey, roasted, salted, and roasted, and

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Speaker 1: certainly in peanut butter.

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Speaker 2: So Momo and I go and visit squirrels whenever we

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Speaker 2: can when we go on walks, and we always take peanuts,

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Speaker 2: and I read you're supposed to take roasted unsalted peanuts,

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Speaker 2: so we get like big bags of those, and if

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Speaker 2: there's no squirrels out, I get to eat all peanuts.

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Speaker 2: Oh yeah, yeah, mo will give me a look like

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Speaker 2: those are not for you, but they usually end up

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Speaker 2: in my tummy. Anyway.

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Speaker 1: You ever seen a squirrel stick one of those in

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Speaker 1: his mouth sideways?

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Speaker 2: Yep? I had darn cute. Yeah, we will like all

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Speaker 2: shell them and then throw like the actual peanut and

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Speaker 2: the squirrel. Somehow we'll know that there's supposed to be

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Speaker 2: another one coming, because they'll very frequently put one in

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Speaker 2: his cheek and then like be like, okay, toss me

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Speaker 2: the other one. Then I'll take that run off and

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Speaker 2: like eat it with his two little hands.

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Speaker 1: It's really adorable, right, or they might stick around to

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Speaker 1: see if it's one of the rare three bangers.

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Speaker 2: Right, which is just that's a good squirrel day right there.

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Speaker 1: All right, So these things are lagomes, and we think

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Speaker 1: they originated in South America. You mentioned Peru, even though

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Speaker 1: we cannot prove that through the fossil record, but they

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Speaker 1: have found evidence in the archaeological culture from Peru from

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Speaker 1: about seventy six hundred years ago, and it was sort

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Speaker 1: of one of these things where they found the fact

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Speaker 1: that they were farming this stuff, and then when you

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Speaker 1: see it in like artwork and pottery and stuff like that,

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Speaker 1: then you know it's sort of a thing.

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Speaker 2: Yeah, right, the peanut has arrived. When it shows up

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Speaker 2: on pottery, you know for real. They've also found them,

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Speaker 2: i guess, entombed with mummies from the Inca and the Aztecs,

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Speaker 2: which makes sense because when the conquistadors arrived the Spanish

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Speaker 2: and the Portuguese to South America and Central America, they

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Speaker 2: found peanuts being grown as far north as Mexico, but

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Speaker 2: I think the first place they encountered them was actually

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Speaker 2: in the Caribbean, and they took them back with them.

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Speaker 2: They took them to Spain, and Spain passed them along

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Speaker 2: to the rest of Europe and the Philippines and China.

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Speaker 2: The Portuguese took it back again to Europe, but also

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Speaker 2: to India and Africa, and peanuts started to be farmed

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Speaker 2: all over the world. Like the world loves peanuts, it's

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Speaker 2: just not necessarily peanut butter that they're crazy about. And then,

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Speaker 2: in a really kind of weird, surprising twist, the peanuts

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Speaker 2: were re exported back to the Americas from Africa as

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Speaker 2: part of the West African slave trade. And actually that

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Speaker 2: word gouber, that Southern word gouber, they think comes from

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Speaker 2: a Conga Leese word or Congo with a K word

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Speaker 2: in gouba. Yeah, pretty surprising.

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Speaker 1: Sure, goober and gouba close enough.

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Speaker 2: Yeah, But to think like the peanut, you think of

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Speaker 2: the peanut as just American as it comes, and then

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Speaker 2: even as Georgia as it comes. But the idea that

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Speaker 2: it wouldn't have been here had it not been for

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Speaker 2: the importation of African slaves, that reintroduced the peanut to

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Speaker 2: the Americas. That's a pretty circuitous and weird route for

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Speaker 2: it to take.

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Speaker 1: Yeah, and Africa still grows about twenty five percent of

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Speaker 1: the peanuts in the world. Weird just below that at

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Speaker 1: about twenty one percent here in the States. And it

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Speaker 1: took all the way to eighteen forty two that we

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Speaker 1: started growing them commercially in the US in Virginia's where

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Speaker 1: it first started for oil and food and to substitute

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Speaker 1: out for cocoa. And it wasn't it just wasn't like

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Speaker 1: a It was kind of like for people that didn't

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Speaker 1: have the means to buy something better or maybe feed

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Speaker 1: it to your animals or something like that.

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Speaker 2: Yeah, it was good for livestock and the poverty stricken

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Speaker 2: basically was who were expected to eat peanuts at the time.

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Speaker 1: That's right.

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Speaker 2: It just like Lobster. Have you ever read Considered the Lobster? That? Wow, man,

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Speaker 2: I want to say David Lee Roth so bad, but

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Speaker 2: I know that's not his name at all. Who wrote

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Speaker 2: Consider the Lobster?

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Speaker 1: I've never heard of that, But I who was the lobster?

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Speaker 2: Who was end of tour about that movie? Oh? David

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Speaker 2: Foster Wallace, Oh, sure, sure, yeah. He wrote this really

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Speaker 2: great magazine article once called Considered the Consider the lobster

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Speaker 2: it's good. But in it he explains that it used

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Speaker 2: to be considered a food fit only for the poor. Basically,

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Speaker 2: I guess peanuts were considered the same.

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Speaker 1: That's right. Uh you know there were.

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Speaker 2: Sea spiders, yeah, or the cockroaches of the sea.

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Speaker 1: Disgusting.

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Speaker 2: It is kind of gross when you think of it

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Speaker 2: like that. And apparently there was a law that said

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Speaker 2: that you could only feed so much lobster to patients

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Speaker 2: and mental asylums at the time, or else it became abusive.

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Speaker 1: Oh wow, yeah, they didn't know what did they try

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Speaker 1: him on a hot dog bun with mayonnaise.

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Speaker 2: So one of the reasons why the peanut was viewed

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Speaker 2: as such a lowly crop was that it was again

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Speaker 2: it was used for oil, which I mean, this wasn't

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Speaker 2: necessarily just cooking oil. They would use it to lubricate machinery,

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Speaker 2: that kind of stuff. So the idea of eating the

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Speaker 2: same thing that your machinery lube came from was probably

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Speaker 2: not super appetizing, but it was also like you would

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Speaker 2: get just basically trash when you got a bag of peanuts.

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Speaker 2: Because there was no easy way to harvest it, stem them,

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Speaker 2: clean them, and prepare them for basically general consumption. So again,

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Speaker 2: you could just dump it into a trough and feed

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Speaker 2: it to your livestock, where you could spend a lot

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Speaker 2: of time trying to separate it, or you could just

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Speaker 2: be like, I'm not messing with this. And for a

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Speaker 2: long time they didn't mess with it. Actually.

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Speaker 1: Yeah, when the Civil War happened, the Union soldiers got

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Speaker 1: their hands on some of our southern peanuts and they

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Speaker 1: said these are delicious, and both armies ate a lot

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Speaker 1: of peanuts. And then when the circus rolled around with P. T. Barnum,

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Speaker 1: Hugh Jackman, they started selling peanuts there, hot roasted peanuts,

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Speaker 1: and especially in the cheap seats, they become known as

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Speaker 1: the peanut gallery. And that's where that phrase came from,

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Speaker 1: which is kind of interesting.

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Speaker 2: Yeah, because apparently if they didn't like what they saw,

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Speaker 2: they would toss their peanuts that they were eating at

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Speaker 2: the stage. So that's where peanut gallery came from.

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Speaker 1: Yeah, and then you've got them on the street corners,

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Speaker 1: you've got them at baseball games. Peanuts are starting to

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Speaker 1: get a little traction as a snack. But they were

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Speaker 1: still not It was still hard to get like really

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Speaker 1: good quality peanuts because, like you said, the way they

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Speaker 1: were being harvested at the time by hand, it was

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Speaker 1: just tough to do.

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Speaker 2: And then so two African Americans around the turn of

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Speaker 2: the last century stepped up and basically said, we're going

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Speaker 2: to make the peanut what it is today. So one

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Speaker 2: obviously was George Washington Carver, who's known as basically the

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Speaker 2: father of the peanut, who actually, contrary to popular belief,

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Speaker 2: did not invent peanut butter, but he did come up

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Speaker 2: with more than three hundred different ways to use the peanut.

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Speaker 2: And I never realized like why he was so bonkers

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Speaker 2: for peanuts, But one of the reasons he was trying

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Speaker 2: to make the peanut establish it as a prominent crop

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Speaker 2: was because the South had depleted its soil so badly

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Speaker 2: from growing cotton for so long, and then at the

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Speaker 2: worst of this there was a bull weavil outbreak that

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Speaker 2: just ruined the rest of the cotton crop. So the

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Speaker 2: South really needed something to replace cotton, and George Washington

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Speaker 2: Carver helped introduce and popularize peanuts and say, not only

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Speaker 2: can you eat these things, look at all this other

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Speaker 2: stuff you can make out.

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Speaker 1: Of them, that's right. And there was another guy around

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Speaker 1: the same time named Ben Hicks, Mister Benjamin Hicks. He

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Speaker 1: was from Virginia and which we already talked about being

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Speaker 1: a big peanut state, and he invented a gas powered

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Speaker 1: machine for cleaning and stemming these things. He got it

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Speaker 1: patented like a lot of well it still goes on,

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Speaker 1: I guess, with the little guy and their patents. Big

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Speaker 1: farm came around and a farm equipment company challenged him.

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Speaker 1: He actually had to go to court, but won the

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Speaker 1: case in nineteen oh one. And this picker was a big,

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Speaker 1: big deal in modernizing peanut farming, and all of a sudden,

385
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Speaker 1: you could get really good peanuts a lot quicker doesn't

386
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Speaker 1: take as many hands or man hours or person hours,

387
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Speaker 1: and the demand for peanuts, for oil for eating them,

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Speaker 1: and peanut butter and candy all just kind of went

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Speaker 1: through the roof at that point.

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Speaker 2: Yeah. Yeah, because you could you could get your hands

391
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Speaker 2: on good peanuts. They were widely available and they were

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Speaker 2: just delicious. Everyone saw finally how great peanuts are, but

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Speaker 2: not peanut butter yet. And I proposed, Charles that we

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Speaker 2: take a break and then come back, really dig into

395
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Speaker 2: the peanut butter.

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Speaker 1: Let's do it, okay, and.

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Speaker 3: Ut Scott shot.

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Speaker 2: Shot Okay. So, like I said, the INCA probably had

399
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Speaker 2: us beat as far as the invention of peanut butter went.

400
00:20:18,840 --> 00:20:24,719
Speaker 2: But it was actually a Canadian who they think was

401
00:20:24,880 --> 00:20:29,200
Speaker 2: probably the actual inventor of modern peanut butter, a guy

402
00:20:29,240 --> 00:20:31,560
Speaker 2: who I had never heard of before. His name was

403
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Speaker 2: Marcellus Gilmore Edson Wallace. I'm kidding by the last part.

404
00:20:37,119 --> 00:20:40,560
Speaker 2: It was just that was going Marcellus Gilmour Edson. You

405
00:20:40,680 --> 00:20:42,919
Speaker 2: just can't say the name Marcellus and not followed up

406
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Speaker 2: with Wallace somewhere.

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Speaker 1: You know, it really has become like peanut butter and

408
00:20:46,480 --> 00:20:51,600
Speaker 1: jelly very n So. He patented a paste made of

409
00:20:51,600 --> 00:20:55,359
Speaker 1: peanuts in eighteen eighty four, which was described by him

410
00:20:55,400 --> 00:20:59,520
Speaker 1: and his patent as at room temperature, having a consistency

411
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Speaker 1: like that of butter, lard or ointment.

412
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Speaker 2: Which tried this.

413
00:21:03,640 --> 00:21:05,800
Speaker 1: It sounds gross, but when you think about peanut butter,

414
00:21:05,840 --> 00:21:06,720
Speaker 1: that's kind of about right.

415
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Speaker 2: Yeah.

416
00:21:08,119 --> 00:21:11,440
Speaker 1: He added sugar to stabilize it a little bit, and

417
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Speaker 1: this was kind of like the first modern peanut butter

418
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Speaker 1: that we think of as peanut butter. It sold for

419
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Speaker 1: about six cents a pound, which is a pretty good price.

420
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Speaker 2: Yeah, and from what I can tell just reading about it,

421
00:21:23,000 --> 00:21:25,200
Speaker 2: if you tried it today, you'd be like, yeah, it's

422
00:21:25,200 --> 00:21:28,080
Speaker 2: peanut butter, whereas if you tried some of the other stuff,

423
00:21:28,080 --> 00:21:30,880
Speaker 2: you'd be like, oh, yeah, that's the artisan peanut butter.

424
00:21:31,440 --> 00:21:34,640
Speaker 2: It's punished. Yeah, and the other stuff was first developed.

425
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Speaker 2: So it's interesting to me that there's in the first

426
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Speaker 2: try right out of the gate, the guy who invents

427
00:21:41,760 --> 00:21:44,800
Speaker 2: peanut butter basically invents the modern version of it, and

428
00:21:44,840 --> 00:21:48,159
Speaker 2: then it takes a big step backwards or sideways, I

429
00:21:48,160 --> 00:21:50,760
Speaker 2: guess you can say, depending on your viewpoint. When our

430
00:21:50,760 --> 00:21:54,960
Speaker 2: buddy doctor John Harvey Kellogg comes along, and if you'll

431
00:21:55,000 --> 00:21:58,920
Speaker 2: remember from the live show we did on the Kellogg Brothers,

432
00:21:59,560 --> 00:22:03,040
Speaker 2: he invented nut butters, and in particular of peanut butter.

433
00:22:03,080 --> 00:22:06,280
Speaker 2: He's considered one of the main inventors of peanut butter.

434
00:22:07,040 --> 00:22:10,000
Speaker 1: Well, yeah, it was right up his alley. Because I

435
00:22:10,080 --> 00:22:12,280
Speaker 1: think that might be my favorite live show we've done. Actually,

436
00:22:12,520 --> 00:22:16,240
Speaker 1: oh yeah, I think so PR was my favorite PR.

437
00:22:16,240 --> 00:22:18,560
Speaker 1: I knew you were going to say that you did. Yeah,

438
00:22:18,560 --> 00:22:20,720
Speaker 1: that was a good one you did. I think those

439
00:22:20,720 --> 00:22:21,440
Speaker 1: are my top two.

440
00:22:22,000 --> 00:22:25,439
Speaker 2: What about pentos Man, what about Nybe Cooper?

441
00:22:26,480 --> 00:22:28,600
Speaker 1: Those might be the first four that I would name.

442
00:22:29,440 --> 00:22:30,200
Speaker 1: What else have we done?

443
00:22:30,280 --> 00:22:34,320
Speaker 2: Mals Bars, We did the secret one that is still

444
00:22:34,359 --> 00:22:39,919
Speaker 2: supposedly on tour but on hiatus right now. So I

445
00:22:39,960 --> 00:22:43,080
Speaker 2: think that's it. I think that's all. Well, I'm going to.

446
00:22:43,080 --> 00:22:46,320
Speaker 1: Go with John Harvey Kellogg because he as if you

447
00:22:46,359 --> 00:22:49,159
Speaker 1: listen to that one, he was very big on chewing

448
00:22:49,200 --> 00:22:52,560
Speaker 1: food until it was the consistency of peanut butter basically,

449
00:22:53,280 --> 00:22:55,920
Speaker 1: and so peanut butter comes along and he's like, well,

450
00:22:55,960 --> 00:22:58,320
Speaker 1: this is perfect because you don't have to chew it

451
00:22:58,359 --> 00:23:01,080
Speaker 1: like that, it's already like that'll just glide right through

452
00:23:01,119 --> 00:23:04,320
Speaker 1: your system and come out as delicious peanut butter poop.

453
00:23:04,440 --> 00:23:06,800
Speaker 2: Yeah, and it won't poison your entire body and you

454
00:23:06,840 --> 00:23:08,920
Speaker 2: want have to spend any time in the electric light bath,

455
00:23:10,240 --> 00:23:15,520
Speaker 2: right or the kneading machine. So doctor Kellogg creates basically

456
00:23:15,560 --> 00:23:20,800
Speaker 2: what we would recognize today as the the artisan version

457
00:23:20,840 --> 00:23:24,520
Speaker 2: of peanut butter. It's just ground up peanuts that form

458
00:23:24,560 --> 00:23:27,520
Speaker 2: a paste and apparently that's just a natural thing that happens,

459
00:23:27,560 --> 00:23:31,840
Speaker 2: like if you put roasted peanuts in a food processor

460
00:23:32,359 --> 00:23:34,840
Speaker 2: it's going to turn like gritty in everything, but if

461
00:23:34,840 --> 00:23:37,560
Speaker 2: you just keep going, it eventually reaches this point, this

462
00:23:37,640 --> 00:23:42,560
Speaker 2: threshold where that grit turns into this oily paste like

463
00:23:42,640 --> 00:23:46,800
Speaker 2: peanut butter, like an ointment, like Marcellus Wallace would call it.

464
00:23:47,359 --> 00:23:52,080
Speaker 2: And that's basically what John Harvey Kellogg did and served

465
00:23:52,280 --> 00:23:56,480
Speaker 2: at Battle Creek. But most of the people who would

466
00:23:56,520 --> 00:23:59,439
Speaker 2: have been exposed to peanut butter would not have tried

467
00:23:59,520 --> 00:24:04,399
Speaker 2: John Kelly because you know that sanitarium was really expensive,

468
00:24:04,760 --> 00:24:07,480
Speaker 2: and it was for the wealthy, it was for celebrities.

469
00:24:07,920 --> 00:24:11,639
Speaker 2: So most people experience peanut butter at one of two places.

470
00:24:11,800 --> 00:24:15,000
Speaker 2: And Chuck, I really found out in researching this that

471
00:24:15,080 --> 00:24:19,399
Speaker 2: the history of peanut butter is super murky. It's like

472
00:24:19,480 --> 00:24:22,040
Speaker 2: a spoonful of peanut butter stood up in a glass

473
00:24:22,080 --> 00:24:25,760
Speaker 2: of water, kind of murky, right where it is kind

474
00:24:25,760 --> 00:24:30,640
Speaker 2: of cross where it's just not entirely clear who did

475
00:24:30,680 --> 00:24:40,080
Speaker 2: what when, whose contribution has been disproportionately mythologized. But from

476
00:24:40,119 --> 00:24:42,479
Speaker 2: what I can tell, John Harvey Kellogg is definitely one

477
00:24:42,480 --> 00:24:46,680
Speaker 2: of the fathers of peanut butter. Mister Marcellis was one

478
00:24:46,760 --> 00:24:51,520
Speaker 2: as well. And then it gets a little murkier after that,

479
00:24:52,520 --> 00:24:55,280
Speaker 2: so much so that people say, well, peanut butter made

480
00:24:55,280 --> 00:24:58,040
Speaker 2: his debut at the nineteen oh four Saint Louis World's Fair,

481
00:24:58,560 --> 00:25:00,320
Speaker 2: and then other people are like, no, no, that's why wrong.

482
00:25:00,320 --> 00:25:02,880
Speaker 2: It made its debut at the eighteen ninety three Chicago

483
00:25:03,000 --> 00:25:08,360
Speaker 2: World's Fair, and I can find good credible sources that

484
00:25:08,480 --> 00:25:11,679
Speaker 2: say either one. So I have no idea where it

485
00:25:11,720 --> 00:25:14,919
Speaker 2: made its debut. I believe it was sold for sure

486
00:25:15,280 --> 00:25:18,520
Speaker 2: at the Saint Louis Worldfair in nineteen oh four, and

487
00:25:18,560 --> 00:25:23,080
Speaker 2: that a guy named h Summers sold like twenty thousand

488
00:25:23,080 --> 00:25:27,560
Speaker 2: dollars worth of peanut butter as snack items there, but

489
00:25:27,680 --> 00:25:31,600
Speaker 2: that the people who ate it there had probably already

490
00:25:31,720 --> 00:25:33,880
Speaker 2: been exposed to peanut butter and liked it. It might

491
00:25:33,880 --> 00:25:35,440
Speaker 2: not have been something that was part of like their

492
00:25:35,440 --> 00:25:37,679
Speaker 2: everyday thing. They weren't standing in their pantry eating it

493
00:25:37,720 --> 00:25:41,439
Speaker 2: off of a spoon, but they had probably had it before,

494
00:25:41,640 --> 00:25:43,560
Speaker 2: and this was like a real treat for them to

495
00:25:44,200 --> 00:25:46,880
Speaker 2: experience it. It wasn't like debuted in nineteen oh four, from

496
00:25:46,880 --> 00:25:47,480
Speaker 2: what I can.

497
00:25:47,359 --> 00:25:51,399
Speaker 1: Tell right well, regardless of who introduced it initially, By

498
00:25:51,480 --> 00:25:55,800
Speaker 1: nineteen oh seven, thanks to companies like Hines and beechnut.

499
00:25:55,960 --> 00:25:58,800
Speaker 1: They were selling thirty four million pounds of peanut butter

500
00:25:59,680 --> 00:26:02,359
Speaker 1: up for just two million in eighteen ninety nine, So

501
00:26:02,400 --> 00:26:05,880
Speaker 1: over an eight year period, that's a pretty big increase.

502
00:26:06,680 --> 00:26:09,119
Speaker 1: And the soldiers come into play again. It wasn't just

503
00:26:09,119 --> 00:26:12,600
Speaker 1: the Civil War and World Wars one and two. And

504
00:26:12,680 --> 00:26:17,399
Speaker 1: I've had peanut butter k rations before really, uh huh.

505
00:26:17,400 --> 00:26:18,840
Speaker 1: My dad used to get that stuff a lot when

506
00:26:18,840 --> 00:26:21,480
Speaker 1: I was a kid for camping and stuff at the

507
00:26:21,560 --> 00:26:24,800
Speaker 1: Army Navy store. So it became a big part of

508
00:26:24,840 --> 00:26:27,359
Speaker 1: your army rations and the armed forces because I had

509
00:26:27,359 --> 00:26:29,679
Speaker 1: a lot of protein. It was a good sustenance. You

510
00:26:29,680 --> 00:26:31,520
Speaker 1: could make a PB and J and that was pretty

511
00:26:31,520 --> 00:26:33,760
Speaker 1: comforting if you were on the front lines or in

512
00:26:33,800 --> 00:26:34,960
Speaker 1: a trench in World War One.

513
00:26:35,200 --> 00:26:39,120
Speaker 2: Yeah, supposedly they popularized the PB and J. The troops did.

514
00:26:39,920 --> 00:26:42,399
Speaker 1: That's right, and thank them for that.

515
00:26:42,880 --> 00:26:45,840
Speaker 2: Oh I will, I'll salute the troops for that one.

516
00:26:46,040 --> 00:26:48,159
Speaker 1: But it was pretty regional at the time in the

517
00:26:48,200 --> 00:26:53,480
Speaker 1: early twentieth century. It didn't travel that great. They finally,

518
00:26:53,680 --> 00:26:58,720
Speaker 1: let you know, I mentioned hydrogenized earlier. It was this hydrogenation,

519
00:26:59,240 --> 00:27:04,280
Speaker 1: is that right? That really led to the Big Three

520
00:27:04,440 --> 00:27:09,520
Speaker 1: coming about with the industrialization of peanut butter production, and

521
00:27:10,440 --> 00:27:17,840
Speaker 1: three gentlemen named Peter, Pan, Skippy and Jeff, which I

522
00:27:17,920 --> 00:27:20,480
Speaker 1: was curious about Jeff where that came from? And all

523
00:27:20,520 --> 00:27:22,840
Speaker 1: I found was they said, it's easy to spell, easy

524
00:27:22,840 --> 00:27:24,120
Speaker 1: to say, and easy to remember.

525
00:27:24,720 --> 00:27:26,760
Speaker 2: It's true all three of those checks.

526
00:27:26,560 --> 00:27:28,960
Speaker 1: And had no meaning beyond that. Basically.

527
00:27:29,080 --> 00:27:30,840
Speaker 2: Really, I would have guessed I had something to do with,

528
00:27:30,920 --> 00:27:33,240
Speaker 2: you know, like doing it in a jiff or jiffy

529
00:27:33,320 --> 00:27:34,879
Speaker 2: or something. Huh.

530
00:27:34,880 --> 00:27:36,080
Speaker 1: I mean, you know, I mean you got to be

531
00:27:36,080 --> 00:27:37,560
Speaker 1: in the room, I guess to know where the seed

532
00:27:37,600 --> 00:27:39,879
Speaker 1: came from. But they just said it was simple and

533
00:27:39,920 --> 00:27:43,040
Speaker 1: super easy, and that was kind of the end of

534
00:27:43,040 --> 00:27:43,520
Speaker 1: that story.

535
00:27:43,960 --> 00:27:48,879
Speaker 2: So good night. So whatt it more? No, I'm with you.

536
00:27:48,920 --> 00:27:51,520
Speaker 2: I do too. I'm kind of mad right now. But

537
00:27:51,880 --> 00:27:57,080
Speaker 2: we gotta press on with hydrogenation, right because there's this

538
00:27:57,080 --> 00:28:00,280
Speaker 2: guy named John Krampner, and he wrote a book called

539
00:28:00,320 --> 00:28:03,720
Speaker 2: The Creamy and Crunchy all about peanut butter, and he

540
00:28:03,800 --> 00:28:06,280
Speaker 2: basically points to that as saying, like that, that's that

541
00:28:06,400 --> 00:28:09,560
Speaker 2: was the turning point for peanut butter, maybe even tied

542
00:28:09,640 --> 00:28:14,600
Speaker 2: for first with its invention, was the introduction of hydrogenation,

543
00:28:14,680 --> 00:28:20,119
Speaker 2: which takes oils that are liquid at room temperature and

544
00:28:20,200 --> 00:28:23,920
Speaker 2: as hydrogen and a catalyst usually like powdered nickel, and

545
00:28:24,800 --> 00:28:30,600
Speaker 2: those bonds become infused or saturated with hydrogen and so

546
00:28:30,640 --> 00:28:33,360
Speaker 2: they stick together a lot more easily. So those liquid

547
00:28:33,400 --> 00:28:40,600
Speaker 2: oils have a more stable solid state at room temperature.

548
00:28:40,680 --> 00:28:43,120
Speaker 2: So you go from like peanut butter with oil on top,

549
00:28:43,160 --> 00:28:45,640
Speaker 2: to peanut butter that doesn't have oil on top, but

550
00:28:45,720 --> 00:28:48,479
Speaker 2: the oils mixed into the mixture and it stays that

551
00:28:48,520 --> 00:28:52,080
Speaker 2: way even on the store shelf, which people love because

552
00:28:52,560 --> 00:28:54,600
Speaker 2: I mean, you know from eating artis in peanut butter.

553
00:28:54,600 --> 00:28:57,400
Speaker 2: It's kind of a pain to stir it up.

554
00:28:58,720 --> 00:29:02,040
Speaker 1: I mean in little stir is a little dodgy because

555
00:29:02,040 --> 00:29:05,560
Speaker 1: it's so close to the lid. Yeah, but you just

556
00:29:05,600 --> 00:29:07,680
Speaker 1: have to have the right spoon, take your time and

557
00:29:07,800 --> 00:29:12,280
Speaker 1: don't be in a rush. And you know, shelf life

558
00:29:12,560 --> 00:29:15,880
Speaker 1: stability is super important with peanut butter because only monsters

559
00:29:15,880 --> 00:29:17,560
Speaker 1: put their peanut butter in the refrigerator?

560
00:29:17,760 --> 00:29:21,320
Speaker 2: Who does that? Who point them out to me? Monsters?

561
00:29:21,320 --> 00:29:23,320
Speaker 2: Like you've met somebody who's done that before?

562
00:29:23,640 --> 00:29:25,760
Speaker 1: No? I think that was in a Judge John Hodgmen

563
00:29:25,840 --> 00:29:29,719
Speaker 1: listener mail. At one point, Oh, man, I don't think

564
00:29:29,760 --> 00:29:31,240
Speaker 1: it was a major case, but I think it was

565
00:29:31,240 --> 00:29:33,960
Speaker 1: one of the one of their listener mail ones. Okay,

566
00:29:34,520 --> 00:29:37,120
Speaker 1: but totally totally think it should be on the shelf.

567
00:29:37,120 --> 00:29:40,040
Speaker 1: That's where it belongs. Although I will say if you

568
00:29:40,080 --> 00:29:42,280
Speaker 1: mix a little peeb and J with a natural kind

569
00:29:42,320 --> 00:29:44,600
Speaker 1: and you put it in the fridge because you've had

570
00:29:44,640 --> 00:29:47,440
Speaker 1: your two bites and you made too much the next day,

571
00:29:47,520 --> 00:29:50,800
Speaker 1: it is interesting. It's more like a Reese's cup consistency.

572
00:29:50,840 --> 00:29:53,920
Speaker 1: It's kind of hard. It makes for a nice little snack,

573
00:29:53,960 --> 00:29:56,760
Speaker 1: but it's certainly not anything that you can spread on bread.

574
00:29:56,600 --> 00:29:58,520
Speaker 2: Right right, Well, that's the other thing too, is if

575
00:29:58,560 --> 00:30:02,920
Speaker 2: the oils are mixed into the solids, that forms this

576
00:30:03,040 --> 00:30:06,440
Speaker 2: creamier substance that makes it way easier to spread, which

577
00:30:06,480 --> 00:30:09,960
Speaker 2: moms love. Right. And then the other thing it does

578
00:30:10,040 --> 00:30:13,960
Speaker 2: too is with all of those hydrogen atoms linked on

579
00:30:14,320 --> 00:30:18,680
Speaker 2: to the fat chains the lipids, there's not all these

580
00:30:18,880 --> 00:30:22,400
Speaker 2: unused or open bonds that an oxygen atom can come

581
00:30:22,440 --> 00:30:26,920
Speaker 2: along and bond to and oxidize the peanut butter, which

582
00:30:27,040 --> 00:30:31,920
Speaker 2: creates peroxide, which gives it a rancid taste. So hydrogenation

583
00:30:32,000 --> 00:30:37,400
Speaker 2: not only made peanut butter less liquidy, more creamy. It

584
00:30:37,560 --> 00:30:41,000
Speaker 2: also made it last longer, like is sitting on the

585
00:30:41,000 --> 00:30:43,240
Speaker 2: shelf before it was sold and used. It wouldn't turn

586
00:30:43,320 --> 00:30:46,040
Speaker 2: rancid nearly as fast, so it was a big deal.

587
00:30:46,280 --> 00:30:49,080
Speaker 2: The problem is is that took peanut butter, which is

588
00:30:49,120 --> 00:30:52,400
Speaker 2: actually kind of healthy with a mono unsaturated fat that

589
00:30:52,480 --> 00:30:58,040
Speaker 2: liquid oil and turned it into saturated or partially saturated fat,

590
00:30:58,200 --> 00:30:59,880
Speaker 2: which is really tough on the old.

591
00:31:01,120 --> 00:31:03,560
Speaker 1: Yeah, that's why I stay away from that stuff. I mean,

592
00:31:03,600 --> 00:31:07,040
Speaker 1: it's so good, but yeah, I just I made the

593
00:31:07,040 --> 00:31:08,040
Speaker 1: switch many years ago.

594
00:31:08,160 --> 00:31:09,000
Speaker 2: Good for you, Jack.

595
00:31:09,640 --> 00:31:13,320
Speaker 1: Yeah. The hydrogenated outsold natural for the first time in

596
00:31:13,440 --> 00:31:15,920
Speaker 1: forty two and accounts for about eighty percent of the

597
00:31:15,920 --> 00:31:18,840
Speaker 1: current market. Peter Pan, believe it or not, I don't

598
00:31:18,840 --> 00:31:22,240
Speaker 1: think I've ever had Peter Pan. It's not bad unless

599
00:31:22,280 --> 00:31:24,000
Speaker 1: it was just at a friend's house or something. I

600
00:31:24,040 --> 00:31:25,440
Speaker 1: don't think we ever had it in our house.

601
00:31:25,640 --> 00:31:28,240
Speaker 2: Peter Pan makes a natural one too, and I mean

602
00:31:28,360 --> 00:31:32,040
Speaker 2: I'm making air quotes like Jeff does, and it's.

603
00:31:31,880 --> 00:31:32,640
Speaker 1: I think they all do know.

604
00:31:32,840 --> 00:31:33,760
Speaker 2: It might even be.

605
00:31:33,600 --> 00:31:38,479
Speaker 1: Better than Jeff's natural version. I think Emily likes the

606
00:31:38,520 --> 00:31:44,200
Speaker 1: Smucker's natural huh. But I also got some I can't

607
00:31:44,200 --> 00:31:46,240
Speaker 1: remember the brand. It's one of the one of the

608
00:31:46,320 --> 00:31:49,560
Speaker 1: other natural brands. They're all pretty good, I think. Okay,

609
00:31:49,640 --> 00:31:53,320
Speaker 1: So nineteen twenty eight was when peter Pan rolled out

610
00:31:53,960 --> 00:31:56,480
Speaker 1: and was the first which I didn't know was the

611
00:31:56,520 --> 00:31:59,240
Speaker 1: first major brand. It was the biggest seller at the time.

612
00:32:00,240 --> 00:32:04,479
Speaker 1: It used that partial hydrogenation process that was patented by

613
00:32:04,480 --> 00:32:10,480
Speaker 1: a guy named Joseph Rosefield from Kentucky. And then that's

614
00:32:10,480 --> 00:32:14,160
Speaker 1: where Jeff Skippy came from. Peter Pan's parent company said

615
00:32:14,200 --> 00:32:16,400
Speaker 1: I want to cut your licensing fee. He said, I'm

616
00:32:16,440 --> 00:32:18,560
Speaker 1: done with you, and I'm going to go out and

617
00:32:18,560 --> 00:32:21,040
Speaker 1: I'm going to make Skippy on my own. And by

618
00:32:21,040 --> 00:32:23,640
Speaker 1: the end of his career he had ten patents, not

619
00:32:23,680 --> 00:32:26,360
Speaker 1: just for peanut butter but relating to food. And he

620
00:32:26,440 --> 00:32:29,560
Speaker 1: was just kind of like Chevy Chase and Vacation movies.

621
00:32:29,600 --> 00:32:31,120
Speaker 1: He was a food scientist.

622
00:32:31,480 --> 00:32:34,200
Speaker 2: Yeah, what was it the thing that he learned to

623
00:32:34,680 --> 00:32:38,440
Speaker 2: code a flake with that he used on the sled.

624
00:32:39,080 --> 00:32:42,080
Speaker 1: Oh, I don't know, some sort of a non nutritional

625
00:32:42,760 --> 00:32:43,600
Speaker 1: I can't remember.

626
00:32:44,240 --> 00:32:46,360
Speaker 2: I'll figure it out. No need to email everyone, No

627
00:32:46,560 --> 00:32:46,960
Speaker 2: need to.

628
00:32:46,920 --> 00:32:49,920
Speaker 1: Email, No, I want to hear. I want every email

629
00:32:50,080 --> 00:32:50,479
Speaker 1: about this.

630
00:32:50,560 --> 00:32:53,600
Speaker 2: I think it was called a non nutritional coding is

631
00:32:53,640 --> 00:32:56,400
Speaker 2: what he called it. But yes, he was very much

632
00:32:56,480 --> 00:32:58,760
Speaker 2: like that. But he was also way, way, way better

633
00:32:58,840 --> 00:33:02,040
Speaker 2: than anything the Chase could ever be because he was

634
00:33:02,040 --> 00:33:06,200
Speaker 2: a really great boss. He paid his workers really well,

635
00:33:06,640 --> 00:33:09,880
Speaker 2: and in creating the Skippy brand, he broke off from

636
00:33:09,920 --> 00:33:14,280
Speaker 2: this kind of this corporate overlord that he worked for

637
00:33:14,480 --> 00:33:16,880
Speaker 2: was keeping him under his thumb and then trying to

638
00:33:17,520 --> 00:33:21,800
Speaker 2: short change him. And said, you know what, by creating Skippy,

639
00:33:22,000 --> 00:33:24,720
Speaker 2: I'm going to not only challenge you, Peter Pan, I'm

640
00:33:24,720 --> 00:33:27,960
Speaker 2: going to become the best selling peanut butter there is

641
00:33:28,000 --> 00:33:31,600
Speaker 2: from like nineteen fifty to nineteen eighty, like Skippy was it.

642
00:33:32,160 --> 00:33:35,280
Speaker 2: And I just missed the Skippy train. So I'm wondering,

643
00:33:35,320 --> 00:33:38,480
Speaker 2: like if I had been born in nineteen seventy, if

644
00:33:38,520 --> 00:33:40,760
Speaker 2: I would have been raised on Skippy. But I came

645
00:33:40,800 --> 00:33:42,920
Speaker 2: along at the jiff Era really.

646
00:33:43,400 --> 00:33:46,120
Speaker 1: Yeah, he said, in your face, and they said, I

647
00:33:46,200 --> 00:33:48,120
Speaker 1: love peanut butter in my face, and he went, oh,

648
00:33:48,160 --> 00:33:49,960
Speaker 1: I got to think of a new comeback.

649
00:33:49,800 --> 00:33:52,440
Speaker 2: You know, Chuck. One thing that's always bothered me about

650
00:33:52,480 --> 00:33:55,160
Speaker 2: Peter Pan is do you remember that jingle where it's

651
00:33:55,200 --> 00:33:59,160
Speaker 2: like eat some peanut butter anytime you can. It's like, oh,

652
00:33:59,160 --> 00:34:01,720
Speaker 2: that's nice, and then they follow it up with but

653
00:34:01,960 --> 00:34:05,200
Speaker 2: only if it's Peter Pan, Like it's got kind of

654
00:34:05,240 --> 00:34:07,640
Speaker 2: this like if I can't have you, no one can

655
00:34:08,200 --> 00:34:11,479
Speaker 2: psychotic mentality to it. Yeah.

656
00:34:11,520 --> 00:34:14,000
Speaker 1: I never heard that song, so I never really thought

657
00:34:14,000 --> 00:34:14,440
Speaker 1: about that.

658
00:34:14,800 --> 00:34:18,719
Speaker 2: You didn't watch the television in the nineteen nineties, I did.

659
00:34:18,800 --> 00:34:21,520
Speaker 1: I don't remember that one though, But I mean I

660
00:34:21,600 --> 00:34:23,640
Speaker 1: was in the nineties. I was in college, so I

661
00:34:23,680 --> 00:34:26,000
Speaker 1: probably wasn't. I don't even think we had cable. I

662
00:34:26,000 --> 00:34:30,319
Speaker 1: didn't watch much TV in college, gotcha. So Skippy is

663
00:34:30,520 --> 00:34:34,200
Speaker 1: doing great. Peter Pan is just like, well, I guess

664
00:34:34,200 --> 00:34:37,480
Speaker 1: I'll just have to be second banana and Skippy and

665
00:34:37,560 --> 00:34:39,800
Speaker 1: Jeff said, how do you like being third banana?

666
00:34:40,400 --> 00:34:42,080
Speaker 2: Because that's where you're headed.

667
00:34:42,600 --> 00:34:44,919
Speaker 1: That same year, in nineteen fifty five, this is when

668
00:34:45,440 --> 00:34:50,960
Speaker 1: Rosefield sold Skippy to Best Foods. Procter and Gamble bought

669
00:34:51,000 --> 00:34:54,640
Speaker 1: Big Top Peanut from William T. Young, also of Kentucky,

670
00:34:54,920 --> 00:34:59,120
Speaker 1: and then they became JIFF and they held that brand

671
00:34:59,239 --> 00:35:01,080
Speaker 1: until two thou one, two thousand and two.

672
00:35:02,120 --> 00:35:05,719
Speaker 2: Yeah, I did not know that, that's right, But wait,

673
00:35:05,800 --> 00:35:07,480
Speaker 2: two thousand and one, two thousand and two.

674
00:35:07,960 --> 00:35:09,200
Speaker 1: It's when they sold the Smuckers.

675
00:35:09,400 --> 00:35:12,200
Speaker 2: Oh okay, but Jeff is still the number one brand.

676
00:35:11,920 --> 00:35:13,960
Speaker 1: Today, right as far as I know.

677
00:35:14,120 --> 00:35:16,680
Speaker 2: Okay, yeah, that's that's my understanding too. I thought you

678
00:35:16,680 --> 00:35:18,960
Speaker 2: were saying like it was the number one brand until then.

679
00:35:19,080 --> 00:35:22,160
Speaker 2: But yeah, from from I think nineteen eighty to today,

680
00:35:22,680 --> 00:35:24,000
Speaker 2: it's it's number one.

681
00:35:24,440 --> 00:35:26,680
Speaker 1: Yeah, and they got a lot of I think they

682
00:35:26,719 --> 00:35:29,880
Speaker 1: all do. But Jeff alone has fifteen different kinds of

683
00:35:29,920 --> 00:35:33,480
Speaker 1: peanut butter, which is kind of nuts. If you look

684
00:35:33,520 --> 00:35:35,880
Speaker 1: at their lists, They've got all kinds of different crazy

685
00:35:35,880 --> 00:35:36,799
Speaker 1: peanut butters out there.

686
00:35:36,800 --> 00:35:41,239
Speaker 2: Now, well, nuts is just one variety. Well, they all

687
00:35:41,239 --> 00:35:43,160
Speaker 2: have peanuts in them. Yeah, well they have. They have

688
00:35:43,200 --> 00:35:46,959
Speaker 2: a good almond butter too. Yeah, I can.

689
00:35:47,200 --> 00:35:48,560
Speaker 1: I can get down with some almond butter.

690
00:35:48,719 --> 00:35:50,400
Speaker 2: You know what, buddy, I'm going to buy you some.

691
00:35:51,000 --> 00:35:52,640
Speaker 2: When we see each other again, I'm going to be

692
00:35:52,800 --> 00:35:56,440
Speaker 2: brandishing a jar of Jeff almond butter for you.

693
00:35:55,560 --> 00:35:57,399
Speaker 1: You know, it's not good.

694
00:35:57,560 --> 00:35:58,759
Speaker 2: What is uh?

695
00:35:59,160 --> 00:36:02,600
Speaker 1: You know you can't take peanut butter sandwiches into classrooms

696
00:36:02,600 --> 00:36:05,960
Speaker 1: anymore mm hmm, or at least at you know, at

697
00:36:05,960 --> 00:36:09,640
Speaker 1: my kids preschool. And of course you can't take anything

698
00:36:09,640 --> 00:36:13,080
Speaker 1: in there anymore because it's closed. But you have to

699
00:36:13,200 --> 00:36:17,800
Speaker 1: make you have to make it with what a cheese

700
00:36:17,840 --> 00:36:19,200
Speaker 1: I used to chew these things all the time. What

701
00:36:19,239 --> 00:36:24,480
Speaker 1: a baseball players chew? Sunflower seeds, chickpeas, sunflower butter.

702
00:36:24,440 --> 00:36:26,359
Speaker 2: That's good too. I've had that. It's not bad.

703
00:36:26,600 --> 00:36:28,520
Speaker 1: Oh, I do not care for it, So.

704
00:36:28,600 --> 00:36:30,600
Speaker 2: You don't like it? Huh? I think it's all right,

705
00:36:30,719 --> 00:36:34,359
Speaker 2: I guess wow. I really like basically any kind of butters,

706
00:36:34,800 --> 00:36:36,000
Speaker 2: including just butter. Butter.

707
00:36:36,840 --> 00:36:39,719
Speaker 1: Well, yeah, butter's great. But I just cannot get down

708
00:36:39,760 --> 00:36:41,759
Speaker 1: with the sunflower flower.

709
00:36:41,800 --> 00:36:45,000
Speaker 2: Yeah, some flower, No, it totally, and it's definitely there's

710
00:36:45,040 --> 00:36:47,520
Speaker 2: a taste of sunflower to it. Like you could have

711
00:36:47,600 --> 00:36:49,799
Speaker 2: no idea what you were eating and somebody gives it

712
00:36:49,800 --> 00:36:51,799
Speaker 2: to you and you would be like, that's sunflower butter,

713
00:36:51,920 --> 00:36:52,279
Speaker 2: isn't it.

714
00:36:52,600 --> 00:36:54,960
Speaker 1: I love sunflower seeds though. That was a big thing

715
00:36:55,040 --> 00:36:57,960
Speaker 1: in college for a little while. We would sit around

716
00:36:57,960 --> 00:37:00,600
Speaker 1: and you know, just put a mouthful of flower seeds

717
00:37:00,600 --> 00:37:01,040
Speaker 1: on our mouth. O.

718
00:37:01,080 --> 00:37:03,080
Speaker 2: Yeah, I remember the sunflower trend quite well.

719
00:37:03,160 --> 00:37:05,520
Speaker 1: Remember that. And you would crack, Yeah, you would crack

720
00:37:05,560 --> 00:37:08,440
Speaker 1: them open with your teeth and you would spit out

721
00:37:08,760 --> 00:37:10,719
Speaker 1: the shell and then swallow the seed that you on

722
00:37:10,760 --> 00:37:11,560
Speaker 1: the seed and swallow it.

723
00:37:11,960 --> 00:37:13,399
Speaker 2: So I would eat the whole thing.

724
00:37:14,040 --> 00:37:15,840
Speaker 1: You know, you didn't eat the shell.

725
00:37:16,040 --> 00:37:18,200
Speaker 2: Yeah, this is I would eat the whole thing. And

726
00:37:18,200 --> 00:37:20,640
Speaker 2: that I would smoke a whole cigar and in hal it.

727
00:37:20,800 --> 00:37:22,960
Speaker 1: You're a very bad squirrel. And then you would drown,

728
00:37:23,080 --> 00:37:26,319
Speaker 1: drown your lawn and water. Yeah, and you would sit

729
00:37:26,360 --> 00:37:28,520
Speaker 1: back and say, I'm doing life just right.

730
00:37:29,120 --> 00:37:32,239
Speaker 2: Yeah, I got it all figured out. Would you really

731
00:37:32,239 --> 00:37:35,800
Speaker 2: eat the shells? Huh? I still do to this day, really, yeah.

732
00:37:35,880 --> 00:37:37,680
Speaker 2: And it's kind of dangerous because every once in a

733
00:37:37,680 --> 00:37:40,560
Speaker 2: while there's like one one part to it that's just

734
00:37:40,640 --> 00:37:43,560
Speaker 2: a spear and you can go right into your gums

735
00:37:43,560 --> 00:37:46,440
Speaker 2: if you're not careful. So I'm pretty good at it,

736
00:37:46,480 --> 00:37:48,400
Speaker 2: but every once in a while and be like I

737
00:37:48,560 --> 00:37:49,320
Speaker 2: think I'm bleeding.

738
00:37:50,680 --> 00:37:52,799
Speaker 1: Well, here's how I eat peanuts when I go to

739
00:37:52,840 --> 00:37:55,880
Speaker 1: the ball game. I stick the whole peanut in my

740
00:37:55,920 --> 00:37:59,640
Speaker 1: mouth really uh huh, like a squirrel, and I kind

741
00:37:59,640 --> 00:38:01,120
Speaker 1: of suck on it for a second and get that

742
00:38:01,160 --> 00:38:03,640
Speaker 1: salty goodness and then I crack it open with my

743
00:38:03,719 --> 00:38:07,040
Speaker 1: teeth and I pull it out of my mouth and

744
00:38:07,080 --> 00:38:09,520
Speaker 1: then dump the peanuts in and throw away the shells.

745
00:38:09,160 --> 00:38:11,239
Speaker 2: And then between every bite you have to coat your

746
00:38:11,239 --> 00:38:15,520
Speaker 2: lips with lipbalm because it's so dried and cracked.

747
00:38:15,480 --> 00:38:18,120
Speaker 1: By saltby it is pretty salty. But the only time

748
00:38:18,120 --> 00:38:19,600
Speaker 1: I eat peanuts in the shell like that is at

749
00:38:19,640 --> 00:38:20,319
Speaker 1: a baseball game.

750
00:38:20,400 --> 00:38:22,760
Speaker 2: So now I do something similar, but it's with peanut

751
00:38:22,880 --> 00:38:25,600
Speaker 2: M and MS. I will crack the peanut M and

752
00:38:25,760 --> 00:38:29,680
Speaker 2: M in half and expose the peanut in your teeth, yes,

753
00:38:29,800 --> 00:38:34,560
Speaker 2: and then eat that the the freed chocolate shell side,

754
00:38:34,920 --> 00:38:38,920
Speaker 2: and then eat the other chocolate shelled side from around

755
00:38:38,920 --> 00:38:42,040
Speaker 2: the peanut, and then I eat the peanut by itself.

756
00:38:42,360 --> 00:38:42,920
Speaker 1: Are you kidding?

757
00:38:42,920 --> 00:38:42,960
Speaker 2: You?

758
00:38:42,960 --> 00:38:43,600
Speaker 1: Are you serious?

759
00:38:43,640 --> 00:38:46,319
Speaker 2: I'm dead serious. I can't remember the last time I

760
00:38:46,440 --> 00:38:49,360
Speaker 2: ate a peanut minem without doing that with every single one.

761
00:38:49,960 --> 00:38:52,200
Speaker 1: All right, here's what I'll do sometimes with peanut M

762
00:38:52,239 --> 00:38:55,160
Speaker 1: and MS. Okay, we should just have a side gig

763
00:38:55,200 --> 00:38:57,400
Speaker 1: where we just talk about our stupid quirks. We do.

764
00:38:57,520 --> 00:39:00,560
Speaker 2: It's part of the podcast I put.

765
00:39:00,800 --> 00:39:03,640
Speaker 1: And sometimes I'll just mow on them like there's no tomorrow.

766
00:39:03,680 --> 00:39:06,400
Speaker 1: But sometimes I will, and this helps me eat fewer

767
00:39:06,400 --> 00:39:08,200
Speaker 1: of them, because I will pop one or two in

768
00:39:08,200 --> 00:39:10,799
Speaker 1: my mouth, and I'll just let them sit there and

769
00:39:10,840 --> 00:39:13,560
Speaker 1: marinate in my saliva. Oh yeah, yeah, and swirl them

770
00:39:13,560 --> 00:39:15,839
Speaker 1: around and then that candy coating kind of melts away

771
00:39:15,880 --> 00:39:17,800
Speaker 1: a little bit and makes it like a really soft

772
00:39:17,800 --> 00:39:18,360
Speaker 1: little crunch.

773
00:39:18,480 --> 00:39:19,799
Speaker 2: Yep. I know, I know what you mean.

774
00:39:20,200 --> 00:39:22,479
Speaker 1: You know that move Yep, it's really good.

775
00:39:22,719 --> 00:39:25,200
Speaker 2: I do that too, But usually I'm a little less

776
00:39:25,200 --> 00:39:27,399
Speaker 2: patient than that. It's every once in a while, maybe

777
00:39:27,440 --> 00:39:30,360
Speaker 2: when I'm like, you know, I have a whole tupperware

778
00:39:30,480 --> 00:39:32,799
Speaker 2: bowl full of peanut M and ms, I might go

779
00:39:32,880 --> 00:39:33,520
Speaker 2: crazy like that.

780
00:39:34,920 --> 00:39:37,120
Speaker 1: All right, so let's should we take a break or

781
00:39:37,160 --> 00:39:38,040
Speaker 1: should we wait a second?

782
00:39:38,200 --> 00:39:40,319
Speaker 2: Yeah, let's do that. Let's take a break.

783
00:39:44,120 --> 00:39:46,080
Speaker 1: And jog jo.

784
00:40:01,120 --> 00:40:05,160
Speaker 3: Shot shot.

785
00:40:09,719 --> 00:40:12,960
Speaker 1: All right. So where we left off was Jeff was

786
00:40:13,320 --> 00:40:17,120
Speaker 1: killing it. You and I have very weird eating habits. Yeah,

787
00:40:17,160 --> 00:40:19,600
Speaker 1: and Jeff starts killing it. They start putting sugar and

788
00:40:19,640 --> 00:40:22,800
Speaker 1: molasses in there. Everyone else followed suit, and finally, in

789
00:40:22,840 --> 00:40:26,719
Speaker 1: the nineteen sixties, the FDA stood up and said, hold

790
00:40:26,760 --> 00:40:30,000
Speaker 1: on a minute, guys, this stuff you're calling peanut butter

791
00:40:30,840 --> 00:40:34,840
Speaker 1: is junk food. Now there's one leading brand. I'm not

792
00:40:34,880 --> 00:40:37,640
Speaker 1: going to name names. I think it was Jeff that

793
00:40:37,800 --> 00:40:41,440
Speaker 1: was only seventy five percent actual peanuts. He's like, so

794
00:40:41,520 --> 00:40:43,799
Speaker 1: you got to start putting ninety five percent peanuts in

795
00:40:43,840 --> 00:40:47,440
Speaker 1: the whole thing. The peanut butter lobby said, whoa, whoa, whoa, whoa, whoa.

796
00:40:47,800 --> 00:40:51,280
Speaker 1: How about eighty seven percent? And they said, we're the FDA,

797
00:40:51,480 --> 00:40:53,720
Speaker 1: we meet people in the middle. Let's settle on ninety

798
00:40:53,760 --> 00:40:57,399
Speaker 1: percent peanuts and peanut butter. And since nineteen seventy one

799
00:40:57,400 --> 00:40:58,240
Speaker 1: that's been the standard.

800
00:40:58,520 --> 00:41:01,640
Speaker 2: Yeah, I think like this went on for a dozen years.

801
00:41:01,719 --> 00:41:04,560
Speaker 2: There's a really interesting article on today I found out

802
00:41:05,200 --> 00:41:08,640
Speaker 2: called the Momentous Peanut Butter Hearings. It's definitely worth reading.

803
00:41:08,920 --> 00:41:12,759
Speaker 2: But it just was nuts, how literally nuts how long

804
00:41:12,960 --> 00:41:16,640
Speaker 2: this went on for. And then finally it's just kind

805
00:41:16,640 --> 00:41:19,520
Speaker 2: of heartening that the FDA was like, no, ninety percent,

806
00:41:19,600 --> 00:41:21,719
Speaker 2: that's as low as we're going. Make sure that your

807
00:41:21,719 --> 00:41:24,799
Speaker 2: peanut butter has ninety percent peanuts. Good day to you, sir.

808
00:41:25,320 --> 00:41:28,799
Speaker 2: And that was that finally, and it became enforced in

809
00:41:28,920 --> 00:41:34,320
Speaker 2: nineteen seventy two, and still today there is a federal

810
00:41:34,480 --> 00:41:38,160
Speaker 2: legal definition for what constitutes peanut butter, and one of

811
00:41:38,200 --> 00:41:41,200
Speaker 2: the first things is it has to have ninety percent

812
00:41:41,239 --> 00:41:41,960
Speaker 2: peanuts in it.

813
00:41:42,760 --> 00:41:45,920
Speaker 1: That's right, because that is still the standard. If it

814
00:41:45,960 --> 00:41:48,440
Speaker 1: is smooth, it has to be very fine with an

815
00:41:48,480 --> 00:41:52,560
Speaker 1: even texture and no hint of grainy peanuts at all.

816
00:41:53,360 --> 00:41:55,160
Speaker 1: If it's a medium, you can have a little grain

817
00:41:55,239 --> 00:41:58,839
Speaker 1: to it, but nothing larger than one sixteenth of an

818
00:41:58,840 --> 00:42:02,200
Speaker 1: inch in dimension, and then all bets are off. If

819
00:42:02,239 --> 00:42:05,920
Speaker 1: you're crunchy. I don't know who says chunky, but it's

820
00:42:06,080 --> 00:42:06,880
Speaker 1: definitely crunchy.

821
00:42:07,280 --> 00:42:09,600
Speaker 2: Chunky. Yeah, that's like a type of Campbell soup.

822
00:42:10,360 --> 00:42:15,000
Speaker 1: So crunchy can be larger than one sixteenth and I

823
00:42:15,239 --> 00:42:17,680
Speaker 1: guess I mean they're all about the same size. I'd

824
00:42:17,719 --> 00:42:19,719
Speaker 1: be curious to see if there are any kind of

825
00:42:19,800 --> 00:42:22,920
Speaker 1: half sized peanuts if it gets that chunky.

826
00:42:24,040 --> 00:42:27,319
Speaker 2: Oh yeah, like larger than a sixteenth of an inch, Yeah,

827
00:42:27,360 --> 00:42:29,120
Speaker 2: like a half of a peanut, people would be like,

828
00:42:29,120 --> 00:42:30,680
Speaker 2: it's too chunky. I can't take it.

829
00:42:31,280 --> 00:42:33,520
Speaker 1: Maybe, I mean that's like candy bar level.

830
00:42:34,000 --> 00:42:37,480
Speaker 2: It is. It is so chuck. What you've just said

831
00:42:37,640 --> 00:42:41,640
Speaker 2: is the federal government's definition of the different varieties of

832
00:42:41,640 --> 00:42:44,000
Speaker 2: peanut butter as far as they're concerned. And I don't

833
00:42:44,000 --> 00:42:45,799
Speaker 2: know if you said it or not, but that guy

834
00:42:45,880 --> 00:42:49,640
Speaker 2: Joseph Rosefield, who was the founder of Skippy. He actually

835
00:42:49,680 --> 00:42:53,040
Speaker 2: created chunky sorry, crunchy peanut butter.

836
00:42:53,960 --> 00:42:55,920
Speaker 1: We both said crunchy, and now we're both saying chunky.

837
00:42:56,000 --> 00:42:57,520
Speaker 2: I know it's kind of stuck in my head, but

838
00:42:57,600 --> 00:42:59,879
Speaker 2: he's the guy who if you like chunky peanut butter,

839
00:43:00,160 --> 00:43:03,680
Speaker 2: first of all, shame on you. But secondly, thank Joseph

840
00:43:03,760 --> 00:43:05,799
Speaker 2: Rosefield for that, because he came up with it, I

841
00:43:05,800 --> 00:43:06,719
Speaker 2: think in the fifties.

842
00:43:07,600 --> 00:43:10,560
Speaker 1: Yeah, like I said, I like it all. There is

843
00:43:10,600 --> 00:43:12,560
Speaker 1: not a kind of peanut butter that I won't eat.

844
00:43:12,560 --> 00:43:13,520
Speaker 1: I think it's all really good.

845
00:43:14,080 --> 00:43:19,200
Speaker 2: So then I think also this kind of demonstrates just

846
00:43:19,239 --> 00:43:22,960
Speaker 2: how seriously Americans take peanut butter. The USDA goes on

847
00:43:23,080 --> 00:43:26,200
Speaker 2: to say, there are other qualities that make a peanut

848
00:43:26,239 --> 00:43:31,960
Speaker 2: butter either Grade A, Grade B or substandard peanut butter, and.

849
00:43:32,320 --> 00:43:33,120
Speaker 1: It's my favorite.

850
00:43:33,160 --> 00:43:38,480
Speaker 2: It's things like color. The color has to match certain

851
00:43:38,520 --> 00:43:42,720
Speaker 2: color samples that you can only obtain from a company

852
00:43:42,760 --> 00:43:46,080
Speaker 2: called Agtron Ink of Sparks, Nevada. This is in the

853
00:43:46,160 --> 00:43:48,960
Speaker 2: nineteen seventy two law that you have to write to

854
00:43:49,120 --> 00:43:51,680
Speaker 2: Agtron and say, can you please send me the peanut

855
00:43:51,719 --> 00:43:54,239
Speaker 2: butter colored standards because I need to make sure that

856
00:43:54,320 --> 00:43:58,759
Speaker 2: my peanut butter matches the USDA's standards for color of

857
00:43:58,920 --> 00:44:00,600
Speaker 2: peanut butter online.

858
00:44:01,280 --> 00:44:03,480
Speaker 1: Get with it while you're writing me a letter.

859
00:44:04,280 --> 00:44:07,799
Speaker 2: Right, That's that's a really good point. You email, or

860
00:44:07,840 --> 00:44:09,959
Speaker 2: you'd write back like, I don't know, can you please

861
00:44:10,000 --> 00:44:12,960
Speaker 2: send me the website URL? And then they would. But

862
00:44:13,160 --> 00:44:15,440
Speaker 2: when you get this color standard, you can't just look

863
00:44:15,480 --> 00:44:17,920
Speaker 2: at it wherever you have to. You have to look

864
00:44:17,960 --> 00:44:20,319
Speaker 2: at it with a at a light with a color

865
00:44:20,360 --> 00:44:23,560
Speaker 2: temperature of about seventy five hundred calvin plus or minus

866
00:44:23,600 --> 00:44:26,400
Speaker 2: two hundred and fifty calvin or something equal to a

867
00:44:26,480 --> 00:44:32,480
Speaker 2: moderately partly cloudy day. That's that's the government's standard for

868
00:44:32,600 --> 00:44:34,160
Speaker 2: judging the color of peanut butter.

869
00:44:35,320 --> 00:44:37,239
Speaker 1: All I can think of now is somebody writing a

870
00:44:37,280 --> 00:44:42,440
Speaker 1: handwritten letter to someone asking for a URL, someone with

871
00:44:42,520 --> 00:44:48,719
Speaker 1: a ballpoint pin spelling out https colon slash slash.

872
00:44:48,800 --> 00:44:51,400
Speaker 2: I looked up agtron ink. They're still around and they

873
00:44:51,440 --> 00:44:53,880
Speaker 2: are on point man. They've been in business for I

874
00:44:53,880 --> 00:44:56,640
Speaker 2: think about a century. But they are all about like

875
00:44:56,800 --> 00:45:00,920
Speaker 2: food analysis. If you're a coffee roast or a barista

876
00:45:01,040 --> 00:45:03,799
Speaker 2: or something, you can take their online class. I think

877
00:45:03,800 --> 00:45:06,719
Speaker 2: it's online. It's like a day long class that like

878
00:45:06,800 --> 00:45:10,400
Speaker 2: really teaches you all, like the science behind the coffee

879
00:45:10,440 --> 00:45:14,120
Speaker 2: you're selling and roasting and grinding. It's a really interesting company,

880
00:45:14,200 --> 00:45:17,439
Speaker 2: it looks like. But that's if you start making peanut butter,

881
00:45:17,760 --> 00:45:19,680
Speaker 2: you need to you need to write a letter to

882
00:45:19,760 --> 00:45:23,000
Speaker 2: agtron Nink asking for their UURL and.

883
00:45:23,040 --> 00:45:28,160
Speaker 1: They will send you a laminated sheet and a Manila envelope. Yeah, so,

884
00:45:28,239 --> 00:45:32,520
Speaker 1: if you're talking peanut butter. In the United States, the

885
00:45:32,520 --> 00:45:36,359
Speaker 1: about half of the edible use of peanuts is from

886
00:45:36,400 --> 00:45:39,279
Speaker 1: peanut butter. Obviously, peanut butter is and a ton of

887
00:45:39,360 --> 00:45:41,560
Speaker 1: It's one of my favorite parts of candy bars and

888
00:45:41,600 --> 00:45:44,600
Speaker 1: stuff like that. Totally, I'm a sucker for any peanut

889
00:45:44,640 --> 00:45:48,200
Speaker 1: butter ice creams, peanut butter candy bars. It's just I

890
00:45:48,200 --> 00:45:49,719
Speaker 1: can't get enough of that combination.

891
00:45:49,840 --> 00:45:51,000
Speaker 2: I'm totally with you, buddy.

892
00:45:51,280 --> 00:45:54,640
Speaker 1: Which, by the way, Joseph Rosefield was the skippy guy,

893
00:45:54,680 --> 00:45:56,239
Speaker 1: was the guy who came up with that peanut butter

894
00:45:56,280 --> 00:46:00,520
Speaker 1: and chocolate combo before Reesus did. But the National Peanut

895
00:46:00,520 --> 00:46:03,560
Speaker 1: Board estimates that it takes about five hundred and forty

896
00:46:03,600 --> 00:46:06,960
Speaker 1: peanuts to make up one of those twelve ounce jars,

897
00:46:07,480 --> 00:46:09,680
Speaker 1: which is a lot of peanuts. That kind of surprised me.

898
00:46:09,719 --> 00:46:10,479
Speaker 1: It was more than I thought.

899
00:46:10,600 --> 00:46:12,919
Speaker 2: Yeah, sit there and shell peanuts until you reach five

900
00:46:13,000 --> 00:46:15,400
Speaker 2: hundred and forty individual peanuts, and you will have a

901
00:46:15,440 --> 00:46:17,520
Speaker 2: sudden appreciation for your panut butter.

902
00:46:17,600 --> 00:46:19,759
Speaker 1: You know what I mean for sure. But of course

903
00:46:19,800 --> 00:46:20,440
Speaker 1: machines do that.

904
00:46:20,520 --> 00:46:25,480
Speaker 2: But yeah, well, if it's artisan, no, somebody wearing like

905
00:46:25,560 --> 00:46:33,480
Speaker 2: a calico srong is doing it with by hand. In Vermont,

906
00:46:35,920 --> 00:46:39,200
Speaker 2: I do think Vermont people are like, yeah, I think

907
00:46:39,400 --> 00:46:41,840
Speaker 2: that's my conception. Prove me wrong, Vermont.

908
00:46:43,440 --> 00:46:47,120
Speaker 1: So in two thousand and nine, we're talking about health aspects.

909
00:46:47,480 --> 00:46:49,239
Speaker 1: There's a couple of parts to the health of it,

910
00:46:49,320 --> 00:46:51,120
Speaker 1: of whether or not it's just good for you, which

911
00:46:51,160 --> 00:46:53,880
Speaker 1: we'll get to. But also there have been a couple

912
00:46:53,920 --> 00:46:58,480
Speaker 1: of peanut butter incidents throughout the years in recent years

913
00:46:58,920 --> 00:47:01,040
Speaker 1: that have scared people off peanut butter a little bit.

914
00:47:01,280 --> 00:47:01,880
Speaker 2: Yeah.

915
00:47:01,920 --> 00:47:05,200
Speaker 1: In two thousand and nine was the second one. There

916
00:47:05,200 --> 00:47:08,520
Speaker 1: were five hundred people who got sick and eight people

917
00:47:09,280 --> 00:47:12,880
Speaker 1: died from eating peanut butter from a plant in Blakely, Georgia.

918
00:47:12,960 --> 00:47:15,400
Speaker 1: That was pretty gross and not maintained.

919
00:47:15,400 --> 00:47:18,319
Speaker 2: Well. I remember that, don't you. I remember both of them.

920
00:47:18,400 --> 00:47:20,879
Speaker 1: The other one was in two thousand and seven, and

921
00:47:20,920 --> 00:47:25,000
Speaker 1: that was Salmonella and peter Pan and Great Value, both

922
00:47:25,040 --> 00:47:29,040
Speaker 1: owned by con Agra, and that got about six hundred

923
00:47:29,120 --> 00:47:33,680
Speaker 1: and change sick, but nobody died, luckily, but I remember

924
00:47:33,760 --> 00:47:35,760
Speaker 1: both of those. It was a big deal because peanut

925
00:47:35,800 --> 00:47:37,040
Speaker 1: butter is so ubiquitous.

926
00:47:37,560 --> 00:47:41,200
Speaker 2: So there's also I didn't realize this until I started

927
00:47:41,239 --> 00:47:46,359
Speaker 2: researching it. There's something called affle detoxins. Have you heard

928
00:47:46,360 --> 00:47:46,680
Speaker 2: of them?

929
00:47:47,760 --> 00:47:50,800
Speaker 1: I think I did back when all the stuff happened,

930
00:47:50,880 --> 00:47:52,680
Speaker 1: or maybe not, I have heard of it.

931
00:47:52,760 --> 00:47:56,880
Speaker 2: So there's there's a mold called Aspergillis that grows on

932
00:47:57,000 --> 00:48:03,240
Speaker 2: peanuts because peanuts are grown underground, right, and the Aspergillis

933
00:48:03,280 --> 00:48:07,280
Speaker 2: can produce a toxin called afflotoxins. And apparently humans are

934
00:48:08,600 --> 00:48:11,600
Speaker 2: pretty much immune to its initial effects or its short

935
00:48:11,680 --> 00:48:14,480
Speaker 2: term effects, but we have no idea what happens if

936
00:48:14,520 --> 00:48:18,359
Speaker 2: you eat aflotoxins. You know, over the course of a lifetime,

937
00:48:18,880 --> 00:48:22,360
Speaker 2: you know what happens. And apparently there's studies of humans

938
00:48:22,920 --> 00:48:26,760
Speaker 2: that found that it's been linked to certain types of cancer,

939
00:48:27,680 --> 00:48:34,520
Speaker 2: potentially birth effects, cognitive disabilities, all sorts of horrible stuff.

940
00:48:35,080 --> 00:48:37,759
Speaker 2: And peanut butter producers say, well, we get at least

941
00:48:37,800 --> 00:48:41,920
Speaker 2: eighty nine percent of the aflatoxins out just by processing peanuts,

942
00:48:42,239 --> 00:48:44,200
Speaker 2: And you say, well, what about the other eleven percent,

943
00:48:44,239 --> 00:48:47,760
Speaker 2: And they're like, have some beetter pan and forget your troubles.

944
00:48:48,600 --> 00:48:52,600
Speaker 2: That's right. So there is like a real risk of

945
00:48:53,760 --> 00:48:56,960
Speaker 2: something bad happening to you, whether it's a poisoning or not.

946
00:48:57,360 --> 00:48:59,000
Speaker 2: But a lot of people are like, even if it's

947
00:48:59,120 --> 00:49:03,080
Speaker 2: pure peanut butter, it's still it's still not healthy for you.

948
00:49:04,440 --> 00:49:07,880
Speaker 1: Yeah, I mean, the major brands that are sugary and

949
00:49:08,000 --> 00:49:10,520
Speaker 1: hydrogenated certainly aren't good for you. If you're going to

950
00:49:10,520 --> 00:49:13,560
Speaker 1: the farmer's market and getting those peanuts a ground right

951
00:49:13,560 --> 00:49:14,360
Speaker 1: in front of your face.

952
00:49:14,960 --> 00:49:16,640
Speaker 2: It's not terrible.

953
00:49:16,760 --> 00:49:18,440
Speaker 1: You know. It's got a lot of nutrition. It's got

954
00:49:18,440 --> 00:49:22,520
Speaker 1: a lot of antioxidants. It's got we're talking, this is

955
00:49:22,560 --> 00:49:26,839
Speaker 1: one hundred grams of this stuff. You've got forty five

956
00:49:26,880 --> 00:49:31,320
Speaker 1: percent RDA of vitamin E, sixty seven percent of vitamin

957
00:49:31,360 --> 00:49:36,640
Speaker 1: B three, sixteen seven percent I'm sorry, seventy three percent

958
00:49:36,680 --> 00:49:40,279
Speaker 1: of manganese, and thirty nine percent of magnesium. So it's

959
00:49:40,280 --> 00:49:41,920
Speaker 1: got a lot of good stuff in there. It's got

960
00:49:41,920 --> 00:49:44,280
Speaker 1: a lot of calories too, that's about six hundred calories

961
00:49:44,840 --> 00:49:48,560
Speaker 1: eating one hundred grams worth. But if it's you know,

962
00:49:50,200 --> 00:49:52,160
Speaker 1: I mean that's one hundred grams is a lot.

963
00:49:52,800 --> 00:49:56,080
Speaker 2: No, it is a tremendous amount. The other thing is too,

964
00:49:56,200 --> 00:49:59,520
Speaker 2: is if you're eating that artisan peanut butter, that craft

965
00:49:59,520 --> 00:50:02,799
Speaker 2: peanut butter, the non hydrogenated I guess I should say

966
00:50:02,800 --> 00:50:05,880
Speaker 2: peanut butter, the oils and the fats in it are

967
00:50:05,920 --> 00:50:09,279
Speaker 2: actually good for you. The monounsaturated fat is the kind

968
00:50:09,320 --> 00:50:13,359
Speaker 2: that's good for your heart. It's that saturated stuff that

969
00:50:13,680 --> 00:50:16,839
Speaker 2: becomes shelf stable. That's the stuff that can build up

970
00:50:17,080 --> 00:50:21,720
Speaker 2: as plaque in your arterial walls and cause heart attacks

971
00:50:21,760 --> 00:50:24,600
Speaker 2: and strokes and that kind of thing. But the natural

972
00:50:24,640 --> 00:50:28,040
Speaker 2: peanut butter actually does the opposite. It helps your cholesterol levels.

973
00:50:28,880 --> 00:50:30,360
Speaker 1: That's right, It's just great.

974
00:50:30,480 --> 00:50:33,839
Speaker 2: It's basically just really calorie dents. Like if you're trying

975
00:50:33,880 --> 00:50:35,640
Speaker 2: to lose weight, it's a good idea to shy away

976
00:50:35,640 --> 00:50:38,479
Speaker 2: from peanut butter. But if you're eating natural peanut butter,

977
00:50:38,800 --> 00:50:42,640
Speaker 2: it's not like a non nutritious food. It's actually pretty nutritious.

978
00:50:42,680 --> 00:50:44,560
Speaker 2: It's just calorie dents.

979
00:50:45,200 --> 00:50:48,000
Speaker 1: Right, And if you're trying to lose weight, and you

980
00:50:48,040 --> 00:50:50,600
Speaker 1: opt for a spoonful of peanut butter and honey rather

981
00:50:50,680 --> 00:50:53,880
Speaker 1: than a pint of bin and Jerri's, then you're definitely

982
00:50:53,920 --> 00:50:54,800
Speaker 1: doing the right thing.

983
00:50:54,680 --> 00:50:58,080
Speaker 2: For sure, man, for sure. One thing though, that has,

984
00:50:58,440 --> 00:50:59,880
Speaker 2: you know, strikes fear in a lot of people, Like

985
00:51:00,000 --> 00:51:02,680
Speaker 2: you were saying in your daughter's preschool, you can't even

986
00:51:02,680 --> 00:51:06,200
Speaker 2: bring a peanut butter sandwich in there anymore. Is this

987
00:51:06,560 --> 00:51:10,000
Speaker 2: the rise of the peanut allergy? Like, there's a survey

988
00:51:10,040 --> 00:51:12,640
Speaker 2: that was conducted in the eighties, the nineties, and the

989
00:51:12,680 --> 00:51:15,000
Speaker 2: two thousands, and I think the most recent one was

990
00:51:15,040 --> 00:51:17,880
Speaker 2: in two thousand and eight, and they found that between

991
00:51:17,960 --> 00:51:20,120
Speaker 2: nineteen ninety seven and two thousand and eight, in this

992
00:51:20,400 --> 00:51:26,879
Speaker 2: national survey of fifty three hundred homes, that the self

993
00:51:26,920 --> 00:51:31,480
Speaker 2: reported peanut allergies went from zero point four percent of

994
00:51:31,560 --> 00:51:36,480
Speaker 2: respondents to one point four percent of respondents, which is

995
00:51:36,560 --> 00:51:38,480
Speaker 2: one point four percent. Doesn't sound like a lot, but

996
00:51:38,520 --> 00:51:44,480
Speaker 2: that's a huge increase between like eleven years, I guess.

997
00:51:45,280 --> 00:51:47,760
Speaker 2: But the thing is is, if you look at other studies,

998
00:51:47,800 --> 00:51:50,480
Speaker 2: they found that yes, self reported rates are on the rise,

999
00:51:50,880 --> 00:51:54,600
Speaker 2: but doctor diagnosed rates have held steady. So there seems

1000
00:51:54,640 --> 00:51:58,960
Speaker 2: to be an increase in perception that people have peanut allergies.

1001
00:51:59,120 --> 00:52:03,560
Speaker 2: That's not necessary an increase in actual peanut allergies, which

1002
00:52:03,600 --> 00:52:07,280
Speaker 2: is really strange and bizarre to think of, if that's correct.

1003
00:52:08,440 --> 00:52:11,560
Speaker 1: Yeah, and I have seen the trend of oral immunotherapy

1004
00:52:11,719 --> 00:52:17,400
Speaker 1: like feeding your very small child and your baby peanuts

1005
00:52:17,520 --> 00:52:20,400
Speaker 1: to a little bit at a time to ensure or

1006
00:52:20,440 --> 00:52:23,879
Speaker 1: hopefully ensure that they won't be stricken with the worst

1007
00:52:23,880 --> 00:52:27,440
Speaker 1: food allergy of all. It's true, the peanut allergy. And

1008
00:52:28,000 --> 00:52:31,239
Speaker 1: there was a study in Israel that had guidelines for

1009
00:52:31,280 --> 00:52:33,399
Speaker 1: early infant feeding and they said, around four to six

1010
00:52:33,440 --> 00:52:36,480
Speaker 1: months of age, just shove a bunch of peanuts in

1011
00:52:36,480 --> 00:52:38,719
Speaker 1: their mouth and see what happened, and.

1012
00:52:38,719 --> 00:52:40,840
Speaker 2: Make them chew, and then hit them with the lipball.

1013
00:52:41,600 --> 00:52:44,200
Speaker 1: Yeah, hit them with that. Hit them with the lipball.

1014
00:52:45,360 --> 00:52:48,200
Speaker 2: So one last thing, chuck and I couldn't find a

1015
00:52:48,200 --> 00:52:50,160
Speaker 2: place to put it, but it has to be said.

1016
00:52:50,640 --> 00:52:56,720
Speaker 2: There is a phobia called arak aboot to aphobia iraka

1017
00:52:56,760 --> 00:53:00,680
Speaker 2: bo aphobia. Yeah, I think I nailed it that last time, okay,

1018
00:53:00,800 --> 00:53:05,760
Speaker 2: And it is.

1019
00:53:03,520 --> 00:53:06,719
Speaker 1: Is that for me? Is that my cue? Yes, it's

1020
00:53:06,719 --> 00:53:08,640
Speaker 1: hard to tell because you're not kicking me under the table.

1021
00:53:09,120 --> 00:53:11,560
Speaker 2: I'm not like doing that series of blinks.

1022
00:53:12,320 --> 00:53:14,120
Speaker 1: That is the fear peanut butter are getting stuck on

1023
00:53:14,120 --> 00:53:17,120
Speaker 1: the roof of your mouth. That is a true thing,

1024
00:53:17,640 --> 00:53:20,120
Speaker 1: which is shouldn't be a fear, because all you gotta

1025
00:53:20,160 --> 00:53:22,800
Speaker 1: do is just keep working the tongue and that peanut

1026
00:53:22,840 --> 00:53:24,800
Speaker 1: butter is going to dislodge and go right down your throat.

1027
00:53:24,880 --> 00:53:28,120
Speaker 2: That's right, just like John Harvey Kellogg.

1028
00:53:27,719 --> 00:53:30,359
Speaker 1: Foresaw your little whole milk and you're all set.

1029
00:53:30,680 --> 00:53:33,160
Speaker 2: Nice man, or some cool whip. Don't forget the cool whip.

1030
00:53:33,400 --> 00:53:34,279
Speaker 1: I gotta try that.

1031
00:53:34,280 --> 00:53:36,799
Speaker 2: That's I don't know if you should try that. Like,

1032
00:53:36,880 --> 00:53:39,359
Speaker 2: I think I gained ten pounds in a month just

1033
00:53:39,520 --> 00:53:42,279
Speaker 2: after I discovered that it's it's not good for you, man.

1034
00:53:42,719 --> 00:53:44,520
Speaker 1: Yeah, I can't wait. Cool whip doesn't last long on

1035
00:53:44,520 --> 00:53:46,279
Speaker 1: our house. We can't keep it here. It's just like

1036
00:53:46,680 --> 00:53:49,680
Speaker 1: it's really hard not to just sort of, oh, I'll

1037
00:53:49,719 --> 00:53:51,279
Speaker 1: just have a little spoonful every now and.

1038
00:53:51,239 --> 00:53:54,080
Speaker 2: Then, right and then where did it go? Yeah, it's

1039
00:53:54,080 --> 00:53:56,440
Speaker 2: like your hair is stuck to your forehead because you've

1040
00:53:56,440 --> 00:53:57,680
Speaker 2: put your whole face in the tub.

1041
00:53:58,480 --> 00:54:00,840
Speaker 1: So good, and it's good frozen too. I don't know

1042
00:54:00,840 --> 00:54:01,560
Speaker 1: if you ever tried that.

1043
00:54:02,400 --> 00:54:04,560
Speaker 2: Yeah, I've tried it both ways, but if you do

1044
00:54:04,600 --> 00:54:06,840
Speaker 2: want to try, it's about it's about half and half

1045
00:54:06,920 --> 00:54:09,120
Speaker 2: peanut butter. Cool person, grainful.

1046
00:54:09,440 --> 00:54:10,880
Speaker 1: I'll give it a shot if I'm ever allowed to

1047
00:54:10,880 --> 00:54:11,799
Speaker 1: go to the grocery store again.

1048
00:54:11,880 --> 00:54:15,480
Speaker 2: Yeah right, Okay, Well I think that's it then for

1049
00:54:15,480 --> 00:54:17,040
Speaker 2: peanut butter unless you have anything else.

1050
00:54:17,360 --> 00:54:18,040
Speaker 1: Got nothing else?

1051
00:54:18,080 --> 00:54:20,640
Speaker 2: Okay, Well since we said we have nothing else, that

1052
00:54:20,760 --> 00:54:22,160
Speaker 2: means it's time for those who are male.

1053
00:54:25,080 --> 00:54:28,719
Speaker 1: I'm going to call this early listener that came back

1054
00:54:28,800 --> 00:54:32,560
Speaker 1: as an adult love these hey guys last year? Well,

1055
00:54:32,640 --> 00:54:35,319
Speaker 1: what I really love is people that never stopped listening. Right,

1056
00:54:35,640 --> 00:54:38,880
Speaker 1: But we'll take this, hey guys. Last year I started

1057
00:54:38,880 --> 00:54:40,839
Speaker 1: getting back into stuff you should know after a long

1058
00:54:40,920 --> 00:54:45,920
Speaker 1: break from the nine to ten days? What does that mean?

1059
00:54:46,520 --> 00:54:48,960
Speaker 1: And a need for an educational podcast on my long

1060
00:54:49,040 --> 00:54:52,760
Speaker 1: drives to Blacksburg, Virginia from the Tidewater area of Virginia.

1061
00:54:53,120 --> 00:54:55,120
Speaker 2: I think they got hit by the affle a toxin.

1062
00:54:58,120 --> 00:55:01,200
Speaker 1: I think he maybe I don't know what he. When

1063
00:55:01,200 --> 00:55:03,319
Speaker 1: I first started listening, I was in middle school and

1064
00:55:03,360 --> 00:55:06,680
Speaker 1: I always loved trivia, and your podcast helped me annoy

1065
00:55:06,719 --> 00:55:09,080
Speaker 1: other students with random facts about twin kis and Florid.

1066
00:55:09,480 --> 00:55:12,880
Speaker 1: Once I went through church camp, it was appreciated. I

1067
00:55:12,960 --> 00:55:16,920
Speaker 1: earned the name random fact kid. You guys helped me

1068
00:55:17,040 --> 00:55:19,279
Speaker 1: encourage my natural instincts in the world that got me

1069
00:55:19,360 --> 00:55:23,280
Speaker 1: through electrical engineering and also helped me earn free beer

1070
00:55:23,640 --> 00:55:26,800
Speaker 1: at trivia nights because of my tendency to remember obscure knowledge.

1071
00:55:27,200 --> 00:55:32,399
Speaker 1: I even made a friend through the podcast listener Lucas.

1072
00:55:33,400 --> 00:55:35,880
Speaker 1: I take it that's just Lucas.

1073
00:55:36,000 --> 00:55:38,680
Speaker 2: Listener is not his first name, I hope.

1074
00:55:38,719 --> 00:55:41,400
Speaker 1: So he was listening to your podcast while driving his

1075
00:55:41,440 --> 00:55:43,880
Speaker 1: bus and I recognize the familiar voices. So I just

1076
00:55:43,920 --> 00:55:47,400
Speaker 1: wanted to say thanks, guys, and that is from listener Daniel,

1077
00:55:47,640 --> 00:55:49,279
Speaker 1: So maybe that's how they met. They had the same

1078
00:55:49,280 --> 00:55:50,960
Speaker 1: first name, right.

1079
00:55:52,080 --> 00:55:55,080
Speaker 2: Like, I never thought I would have a brother, but

1080
00:55:55,200 --> 00:56:01,080
Speaker 2: now I do. Daniel and Lucas together. Listener, you got anything.

1081
00:56:00,800 --> 00:56:02,680
Speaker 1: Else, now I got nothing at all.

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00:56:02,719 --> 00:56:04,840
Speaker 2: Well, if you want to be like listener Daniel and

1083
00:56:04,960 --> 00:56:07,919
Speaker 2: let us know how long you've been listening, we want

1084
00:56:07,920 --> 00:56:10,880
Speaker 2: to hear from you. You can get in touch with

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00:56:10,880 --> 00:56:14,640
Speaker 2: this just through a simple email. Simple gesture, the gesture

1086
00:56:14,640 --> 00:56:16,799
Speaker 2: of wrapping it up, the gesture of spanking it on

1087
00:56:16,840 --> 00:56:19,799
Speaker 2: the bottom, the gesture of early feeding at peanuts and

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00:56:19,880 --> 00:56:25,520
Speaker 2: sending it all to stuff podcasts at iHeartRadio dot com.

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00:56:26,280 --> 00:56:29,239
Speaker 1: You Know Stuff You Should Know is a production of iHeartRadio.

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00:56:29,719 --> 00:56:32,920
Speaker 1: For more podcasts my heart Radio, visit the iHeartRadio app,

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00:56:33,120 --> 00:56:36,040
Speaker 1: Apple Podcasts, or wherever you listen to your favorite shows.