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Speaker 1: Hello, and welcome to Savor Protection. If I heart radio

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Speaker 1: and stuff media, I'm Annies and I'm Lauren Vocal Bomb.

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Speaker 1: And today we're talking about lobsters. Yes, it is a

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Speaker 1: very very exciting day here. It is. Uh. First of all,

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Speaker 1: super producer Andrew is from Maine. Um. He has a

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Speaker 1: pervasive fondness for for lobsters and distinct opinions about the

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Speaker 1: lobster role he does. I am a little concerned we

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Speaker 1: will get in trouble with super Producer Andrew Um. And

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Speaker 1: I just wanted to say that while we were in Hawaii,

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Speaker 1: he purchased probably the coolest lobster magnet that exists. Yeah. Yeah,

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Speaker 1: it's all weekly. It's high quality. Uh. I mean that's

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Speaker 1: the color of a of a lobster like in the water.

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Speaker 1: Basically it's true. But that night, it was a magical night,

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Speaker 1: and that lobster was there for most of it. Was

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Speaker 1: there last night in Hawaii. Yes, yes, Um. I had

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Speaker 1: a friend in high school who actually she I knew

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Speaker 1: her from. I knew her from when she was four.

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Speaker 1: But I remember in high school thinking how bizarre to

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Speaker 1: me it was that on Thanksgiving they would get lobster

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Speaker 1: in that way instead of Turkey have lobster. Okay, Thanksgiving dinner? Cool?

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Speaker 1: They were from the North, Okay, I've I haven't heard

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Speaker 1: of people doing that. But it makes perfect sense, I suppose.

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Speaker 1: You know. What doesn't make perfect sense is why the

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Speaker 1: world hasn't see that picture of you as a lobster, Lauren,

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Speaker 1: because I've been slacking. Oh no, no, we must see. Yeah.

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Speaker 1: I wish I had video of it because because like

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Speaker 1: this lobster magnet, like the little legs were Okay. So

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Speaker 1: this one time I was, I was I was working

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Speaker 1: for gel haven't heard the story. I was working with

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Speaker 1: a with a medical journal of course as a copy editor.

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Speaker 1: We had an annual convention that we helped that the

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Speaker 1: company ran, where like fourteen thousand drheumatologists would descend upon

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Speaker 1: a city and and every year we would you know,

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Speaker 1: market for the next year's convention. And one year, my

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Speaker 1: first year with the company, we were in d C.

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Speaker 1: The next year the convention was going to be in Boston.

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Speaker 1: Lobsters are in Boston, and so the marketing material had

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Speaker 1: lobsters on it, and one of the higher ups got

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Speaker 1: this idea that we should give away a ticket to

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Speaker 1: next year's convention by dressing up some Porschemo in a

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Speaker 1: full body lobster suit and have them yeah go hand

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Speaker 1: out a free ticket to next year. And one one

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Speaker 1: day I was that schmo and how was it? Uh,

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Speaker 1: you know, it was heck and great um, to be honest,

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Speaker 1: like this suit was it was. It was really lightweight.

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Speaker 1: It was a little bit warm, um. But but the

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Speaker 1: cool part was that the you know, your your your

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Speaker 1: arms are in the claws and the elbows, like like

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Speaker 1: right where your elbow is, right at the joint of

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Speaker 1: the of the cloth. Yeah, it had a string like

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Speaker 1: a fishing line that ran down to all of the

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Speaker 1: little legs coming off of the belly of the suit.

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Speaker 1: So so when so if you put your arms a

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Speaker 1: kimbo and you wiggle them, all the little legs would

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Speaker 1: wiggle because they're attached to the strings. Some craftsmanship. It

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Speaker 1: was great. I was. I was. I mean also, like

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Speaker 1: you know, like I was just tickled by the experience.

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Speaker 1: I didn't have to do it more than once, which helped.

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Speaker 1: But right right, I bet you brought a lot of joy,

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Speaker 1: perhaps fear, I hope less fear and more joy. I

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Speaker 1: definitely like got a really great picture of it that

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Speaker 1: I put on my Christmas card for that year. The

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Speaker 1: inscription on the inside of the Christmas card was and

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Speaker 1: you thought that my degree in English wouldn't get me anywhere?

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Speaker 1: See that's wonderful, But I was technically working in my field.

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Speaker 1: There you go. You see, sometimes your job calls you

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Speaker 1: calls me dress up and alps, you're outfit. We all

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Speaker 1: know it. It could happen to either one of us

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Speaker 1: any day. Now. Oh gosh, I'm honestly surprised it hasn't.

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Speaker 1: I am too. I feel like beIN Boland probably has

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Speaker 1: done it. Oh I don't know. I know he's done

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Speaker 1: a hot dog. Well, it's bound to happen if it

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Speaker 1: hasn't already. Yeah. And didn't you get like a lobster

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Speaker 1: stuffed animal? Oh gosh, yeah, I sorry. So after this Christmas,

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Speaker 1: this whole incident, like it sort of became a meme

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Speaker 1: of Lauren and some of my friends did in fact

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Speaker 1: get me a like toddler or bigger sized stuffed lobster toy?

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Speaker 1: Oh my goodness. That it was holding a big heart,

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Speaker 1: I think, and it had these creepy eyes with all

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Speaker 1: this eyeshadow on them or I don't know, and and

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Speaker 1: these big red lips and and the heart said, um,

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Speaker 1: love Lobster of yours, And eventually I was just like,

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Speaker 1: I don't need this in my home anymore, but it's

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Speaker 1: going to show up again one day. Oh gosh, I'm

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Speaker 1: the curstall. I really I would. I'll take Annabelle look

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Speaker 1: like I This thing was not my favorite. My roommate

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Speaker 1: at the time was incredulous, like like, you can't get

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Speaker 1: rid of the love Lobster. And I was like, you

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Speaker 1: watch me, you take it right, it can go in

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Speaker 1: your room. He was like no. I was like, well, no,

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Speaker 1: the Sisterhood of the Traveling Mobster, that's what it could be.

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Speaker 1: I hope it's somebody has it and it's made their day.

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Speaker 1: I mean I donated it, so who knows if anyone

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Speaker 1: listening happens to have it. Oh my gosh, right, and

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Speaker 1: I believe it was available for purchase at like Walgreens

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Speaker 1: or something like that around Valentine's Day, So maybe someone

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Speaker 1: else has seen it. If you're like significant other gave

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Speaker 1: you a love lobster, I can't imagine getting that. I

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Speaker 1: might really like it. It's hard to say. It was

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Speaker 1: pretty creepy. I don't think I have a picture of it,

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Speaker 1: but I'll see what I can do. Okay, we need

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Speaker 1: the picture of you in it and the love Lobster,

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Speaker 1: Love Lobster. It sounds like a show. It is seen

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Speaker 1: as very romantic, which I always thought was weird because

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Speaker 1: there's are any other food I can't imagine, but a

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Speaker 1: few that look as gross. Was trying to crack open

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Speaker 1: like a lobster in the amount of work, and like, yeah,

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Speaker 1: I always end up cutting myself blood involved. It's like

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Speaker 1: a weird ritual. Now. I mean, I'm not going to

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Speaker 1: tell you how to do your love life, but I

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Speaker 1: like I like a slightly gentler meal personally, No love

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Speaker 1: lobster for us. WHOA, My my experience with lobster is

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Speaker 1: not nearly as exciting. You can hear some of it

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Speaker 1: in our Red Lobster episode. It was like that was

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Speaker 1: the fancy restaurant in my life. But I do have

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Speaker 1: a lot of cultural notes immediately that I thought of, Um,

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Speaker 1: Number one, Larry the Lobster from SpongeBob. Oh okay, yeah, Wikipedia,

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Speaker 1: The first thing that comes up. I type in Larry

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Speaker 1: the Lobster from Wikipedia. Residents four or five seven, life drive, interest, weightlifting, surfing, girls, occupation,

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Speaker 1: weightlifter lifeguard. It's like he's a real person Wikipedia. And

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Speaker 1: then there's the infamous sign felled lobster episode. That's the

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Speaker 1: one with the shrinkage if you know what I mean lobsters,

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Speaker 1: The Friends episode about you know, She's your lobster, the

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Speaker 1: movie by the same name, The Lobster. Yeah, I will

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Speaker 1: say Phoebe was incorrect. Lobster relationships really only last like

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Speaker 1: ten to fourteen days my whole that's the foundation of

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Speaker 1: of the lobster episode of Friends. I know in my relationship.

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Speaker 1: This is why I haven't made it very far. Taking

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Speaker 1: relationship advice from friends is not a good idea. What

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Speaker 1: I will think about that later. But right now, let's

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Speaker 1: get to our question because the answer is fascinating. Oh yes, lobsters.

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Speaker 1: What are they? Well, a few different animals that humans

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Speaker 1: eat are referred to as lobsters, but they're all crustaceans,

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Speaker 1: that is, types of arthropods, which are creatures that wear

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Speaker 1: their skeletons around on the outside of their bodies instead

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Speaker 1: of on the inside. There is the American lobster, and

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Speaker 1: the one which we will be mostly concerned with today,

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Speaker 1: that's a Homarus americanus, a cold water creature ten legs total,

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Speaker 1: with claws on the first four, including a large asymmetrical

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Speaker 1: pair right up front. Um. They're generally a modeled greenish

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Speaker 1: or brownish color, though they can come in combinations of

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Speaker 1: that plus or minus, like yellow and orange and blue

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Speaker 1: or even red. Though their shells turn red during cooking

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Speaker 1: because the heat breaks down. These bonds lock up this

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Speaker 1: one pigment with proteins in their shells that make it

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Speaker 1: look green brown. Thus, released by the heat, the pigment

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Speaker 1: looks red. The pigment in question is acts as xanthin,

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Speaker 1: which is a carrotenoid see our carrot episode. Um. Yeah,

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Speaker 1: it's found in plants which are eaten by the lobsters. Prey, carrot, yep,

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Speaker 1: yep yep. Then there is the European lobster that's Hamrus gammarus.

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Speaker 1: It's very similar to the American lobster except for a

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Speaker 1: for coloration. They're dark blue with kind of cream spotting

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Speaker 1: and like a like a yellow or pinkish belly. H

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Speaker 1: Then there's a spiny lobster comes from a whole different

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Speaker 1: biological family. These are warm water creatures spiny uh no

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Speaker 1: pronounced claws not a rock, but a rock lobster. Oh

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Speaker 1: my goodness, I think the podcast is over. That that

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Speaker 1: was one step too far. I never know it was

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Speaker 1: gonna be the B fifty two all this time. Yes,

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Speaker 1: um uh yeah, this is going to be a whole

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Speaker 1: different episode. Really, but I did want to put in

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Speaker 1: here that spiny lobsters migrate as cold water lobsters tend

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Speaker 1: to as well. Um, but they navigate the spiny lobster

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Speaker 1: via magnetic reception um, meaning that they can sense the

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Speaker 1: Earth's magnetic fields, meaning that their bodies contain some magnetic

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Speaker 1: material for that sensory input, although probably not enough for

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Speaker 1: lobster to stick to magnet And I don't know how

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Speaker 1: many of y'all are old enough to remember that whole video,

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Speaker 1: but oh, lobster sticks to magnet is a thing you

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Speaker 1: don't No, I did not know. Oh gosh, you can.

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Speaker 1: You can look it up. I immediately was thinking, so

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Speaker 1: magneto can't, Like, why have we not seen magneto lobsters. Yeah,

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Speaker 1: that seems like a really big missed opportunity. I think

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Speaker 1: that we should call somebody. Ian McKellen. I'm on a number.

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Speaker 1: He'll yeah, he'll be like this. Oh, I would love

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Speaker 1: to see that goodness. Um. But but yeah, other lobsters

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Speaker 1: are being investigated for for this potential property since they

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Speaker 1: do also migrate. But you know, science is looking into

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Speaker 1: it as they should. We mostly eat the large, unfatty,

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Speaker 1: white colored muscles that are found in lobsters tails and claws. Um.

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Speaker 1: It's a mild and slightly sweet flavored meat with a

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Speaker 1: little bit of like briny sea flavor to it, and

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Speaker 1: it can taste a little bit musky or fishy as well. Um. Yeah,

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Speaker 1: lobsters they look like a face hugger, tastes like the ocean.

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Speaker 1: They do look like a face hugger. You're right, they're

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Speaker 1: The more pictures that I looked of at them during

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Speaker 1: this research, the more I was like, oh god, they're

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Speaker 1: scary they are looking but pretty cool. Yes, Oh gosh,

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Speaker 1: it could have rest this forever. Okay, Uh, lobster size,

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Speaker 1: so this is a cool thing. Um Okay. By law

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Speaker 1: in the United States, lobster is gonna be harvested once

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Speaker 1: they're over one pound by weight that's a little bit

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Speaker 1: under half a kilo. And there's some cost benefit analysis

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Speaker 1: in there. You want to let them live long enough

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Speaker 1: to propagate, um and to be worth the effort of

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Speaker 1: catching um. Like, even a one pound lobster only contains

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Speaker 1: about one fifth of a pound of meat, so yeah,

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Speaker 1: smaller than that. It's like, why are you bothering? And Okay.

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Speaker 1: The cool part about this is the way that lobsters

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Speaker 1: grow is uh, you know, as they grow their their

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Speaker 1: squishy bodies get too big for their hard shells, and

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Speaker 1: so they molt and grow a new shell. They usually

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Speaker 1: eat the old shell for fuel, like immediate laid because

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Speaker 1: it is hungry work building a shell, and those shells

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Speaker 1: are rich in calcium. So gross, I love it. I

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Speaker 1: love it. Uh. And it takes a lobster twenty to

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Speaker 1: thirty malts over the course of its first five to

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Speaker 1: seven years to reach that one pound size. After that,

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Speaker 1: they slow their molting process a little bit. That's like

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Speaker 1: they're kind of like entrance into adulthood when they may

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Speaker 1: be only malt like once a year. They slow their molds. Yeah,

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Speaker 1: slow their malt. Oh my goodness. But um, but lobsters

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Speaker 1: can get big. Yes I can. I'm sorry the image

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Speaker 1: in my head. I gotta shake that, okay. Yes. The

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Speaker 1: largest lobster on record was caught in off the coast

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Speaker 1: of Nova Scotia. It weighed forty four pounds, which is

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Speaker 1: about twenty kilos, and was forty two inches long about

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Speaker 1: one hundred and seven cimeters. That is like just over

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Speaker 1: three ft or one meter. Like that's the size of

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Speaker 1: a long toddler. Like that's enormous. I would think I

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Speaker 1: had discovered some kind of alien creatures for sure. And

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Speaker 1: scientists think it was one hundred years old, which is

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Speaker 1: double the lifespan of your usual lobster m shellfish of

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Speaker 1: a certainty that they say, um, younger American lobsters tend

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Speaker 1: to stay mostly in like warmish inshore waters, but older

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Speaker 1: ones will venture out into the deep sea and yes

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Speaker 1: do my great seasonally. The record for migration is two

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Speaker 1: miles in a single year for this one specimen that

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Speaker 1: was tagged off of the continental shelf in the Atlantic

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Speaker 1: and found again in Long Island, New York. WHOA, Yeah,

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Speaker 1: good for you, buddy. Yeah getting around And yes, okay,

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Speaker 1: I've got some lobster facts for you. Yeah, yeah, they're weird,

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Speaker 1: They're weird. This was weird. Lobster facts was the subject

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Speaker 1: of my very first list show video, What the Stuff,

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Speaker 1: which I accidentally named after uh A lumpy Space Princess

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00:14:44,920 --> 00:14:50,840
Speaker 1: line from uh Adventure Purpose super accidentally, Like, I was

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Speaker 1: just like spitting out all of these stuff related titles

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Speaker 1: and I was just like, what the stuff? That's funny?

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Speaker 1: And yeah, then I don't know, like a couple of

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Speaker 1: weeks later, I was a you watching an episode and

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Speaker 1: she was like, what the stuff fin and I was like, oh, man, well,

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Speaker 1: anyway I remember that video. Um so yes. Lobster facts. Okay,

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Speaker 1: first of all, let's talk about how lobsters eat and digest.

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Speaker 1: The cold water American lobster is mostly nocturnal and is

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Speaker 1: a carnivore. It hunts fish and shell fish and will

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Speaker 1: definitely kill and eat other lobsters, though that happens more

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Speaker 1: often with lobsters kept captive in close quarters then out

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Speaker 1: in the world. And they will eat plants too, but

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00:15:31,520 --> 00:15:35,920
Speaker 1: they prefer meat. Yeah, lobsters have two stomachs. The first

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Speaker 1: stomach is located in in the thorax what would consider

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Speaker 1: the lobster's head, like right behind its eyes, and it

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Speaker 1: contains these teeth like things called a gastric mill that

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Speaker 1: crushed the lobster's prey. And yes, it looks vaguely like

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Speaker 1: a scar lock if that's if you're trying to picture it. Um.

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Speaker 1: Once the food is ground, fine, it passes through to

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Speaker 1: the second stomach, which is this large digestive gland. That

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Speaker 1: that that filters smaller bits, which are more likely to

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Speaker 1: be nutritive, out from the larger bits which are to

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Speaker 1: be excreted like eventually, Um, the smaller bits going to

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Speaker 1: be processed by a gland called tomali or to molly. Uh,

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00:16:12,840 --> 00:16:16,520
Speaker 1: not to Molly, that's different anyway. Um, it's got a

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Speaker 1: y at the end, which is sort of like our liver.

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Speaker 1: And uh, this this thing will turn green when you

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Speaker 1: cook a lobster, and it's sometimes considered an especial delicacy. Okay, yeah, Uh,

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Speaker 1: Lobsters probably don't see very well, but they make up

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Speaker 1: for it in terms of taste, smell, and touch. They

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00:16:34,680 --> 00:16:39,320
Speaker 1: mostly get around through smell. In touch, lobsters p out

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00:16:39,320 --> 00:16:46,640
Speaker 1: of their faces for emotional purposes. Yes, I I recently

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Speaker 1: had a couple of beers and was telling a stranger

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Speaker 1: all about this. Okay, it's intriguing. I can't say something

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00:17:00,040 --> 00:17:01,600
Speaker 1: like that one to know more and not want to

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00:17:01,640 --> 00:17:06,760
Speaker 1: know more, that's ridiculous. Okay, So, so lobsters excrete waste

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00:17:06,840 --> 00:17:10,000
Speaker 1: from a few spots on their body, but they urinate

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00:17:10,080 --> 00:17:15,640
Speaker 1: out of openings on their face called nephrophors. And this

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00:17:15,720 --> 00:17:20,199
Speaker 1: isn't just about getting rid of bodily waste and other toxins.

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00:17:20,400 --> 00:17:25,160
Speaker 1: UM lobsters urinate in each other's faces during fights, and

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Speaker 1: male lobsters are super fighty yeah um to to express themselves,

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Speaker 1: to express their full range of emotion about the experience UM,

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00:17:35,240 --> 00:17:39,879
Speaker 1: and lady lobster's urine contains pheromones to get dude lobsters

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Speaker 1: like relaxed and in the mood. UM part. Part of

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Speaker 1: the lobster mating process involves the female lobster repeatedly peeing

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Speaker 1: into the shelter belonging to the male lobster that she's

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00:17:50,880 --> 00:17:53,359
Speaker 1: hoping to mate with. That's a pretty clear signal that,

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00:17:55,960 --> 00:17:58,520
Speaker 1: I mean, it's hard to miss that. You're like, welp,

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00:17:58,640 --> 00:18:04,280
Speaker 1: something's up. I should go check this out. Speaking of

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00:18:04,320 --> 00:18:09,879
Speaker 1: the reproduction process, UM, female lobsters practice reproductive planning. A

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00:18:09,920 --> 00:18:13,399
Speaker 1: female lobster chooses her mate, she makes the first moves,

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00:18:13,560 --> 00:18:17,000
Speaker 1: and she can carry the males live sperm around with

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00:18:17,040 --> 00:18:19,359
Speaker 1: her for up to two years before she uses it

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00:18:19,400 --> 00:18:23,320
Speaker 1: to fertilize her eggs. She's got some tens of thousands

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00:18:23,320 --> 00:18:26,560
Speaker 1: of eggs though, so she might collect sperm from multiple

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00:18:26,600 --> 00:18:30,600
Speaker 1: males before she goes ahead with fertilization. And oh man,

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00:18:30,680 --> 00:18:33,679
Speaker 1: the baby's The baby's survival really depends on the environment

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Speaker 1: she chooses for them. So it's really good that she's picky,

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00:18:35,680 --> 00:18:38,760
Speaker 1: because just two out of every fifty thousand eggs that

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00:18:38,840 --> 00:18:41,600
Speaker 1: she lays will live long enough to become an adult

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00:18:41,640 --> 00:18:46,680
Speaker 1: lobster of like catchable size. Yeah, every now and then

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00:18:47,600 --> 00:18:49,679
Speaker 1: I have a moment of like we are a food show, right,

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00:18:49,720 --> 00:18:55,440
Speaker 1: what's happening? I love it? But what's going on? What

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00:18:55,840 --> 00:19:06,359
Speaker 1: the stuff exactly? H Speaking of growing, uh, lobsters can

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00:19:06,400 --> 00:19:10,000
Speaker 1: regenerate their limbs. Um, they're they're not that attached to

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00:19:10,040 --> 00:19:15,720
Speaker 1: their limbs literally. Oh yeah, they can detach a leg

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00:19:15,840 --> 00:19:19,800
Speaker 1: or claw or antenna in an emergency. Um, just just

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00:19:19,920 --> 00:19:23,120
Speaker 1: do it, just be like bloop by Um it's called

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00:19:23,160 --> 00:19:27,280
Speaker 1: reflex amputation or or autotomy. And yeah, they just grow

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00:19:27,320 --> 00:19:29,200
Speaker 1: it back during their next molting cycles. You know that

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00:19:29,359 --> 00:19:31,879
Speaker 1: the shell comes off, they're growing a new shell, and

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00:19:31,960 --> 00:19:34,480
Speaker 1: at the same time they go ahead and grow it back.

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00:19:35,240 --> 00:19:39,520
Speaker 1: This is what Zoidberg was up to. Futurama. Probably it

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00:19:39,600 --> 00:19:43,439
Speaker 1: sounds that sounds about so weird and squishy when he

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Speaker 1: doesn't have a shell. Oh yeah, yeah sure. Why is

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00:19:47,600 --> 00:19:57,199
Speaker 1: all my knowledge based on cartoons Spongebobuturama. So my lobster

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00:19:57,280 --> 00:20:03,600
Speaker 1: knowledge is coming room. And another word about those limbs, yes, yeah, um,

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00:20:03,760 --> 00:20:07,560
Speaker 1: lobsters have a dominant front claw, meaning they're either right

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Speaker 1: claude or left claude. Oh my goodness. And um, the

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00:20:11,680 --> 00:20:14,119
Speaker 1: dominant one is referred to as the crusher. It's a

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Speaker 1: little bit bigger and it's strong enough to to crack

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Speaker 1: open the shells of prey. And the smaller one, uh,

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Speaker 1: it's like smaller and more narrow. It's called the cutter

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Speaker 1: or the caesar um, and and it grabs food and

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00:20:25,119 --> 00:20:29,280
Speaker 1: shreds it for consumption. Okay, so I correct my statement

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00:20:29,320 --> 00:20:31,520
Speaker 1: because I have another bit of lobster information that I

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00:20:31,520 --> 00:20:34,800
Speaker 1: got from a song that Google played for me today

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00:20:35,320 --> 00:20:37,639
Speaker 1: because I had it on random and okay it was

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00:20:37,840 --> 00:20:42,240
Speaker 1: it was called Lobster Domics and no, it was called

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00:20:42,320 --> 00:20:46,399
Speaker 1: Claws Up by Lobster Domics, and it had this in

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00:20:46,440 --> 00:20:49,679
Speaker 1: there about the dominant claw. Not to play it for

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00:20:49,720 --> 00:20:52,439
Speaker 1: you later. It was I believe you have like a

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00:20:52,520 --> 00:20:56,680
Speaker 1: nature background, like a nature narrator guy in the background,

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00:20:56,720 --> 00:20:59,800
Speaker 1: like lobsters claw. But it was a rap song. Okay,

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00:21:00,280 --> 00:21:04,320
Speaker 1: well that sounds fun. Lobsters lobster domas. I wonder if

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00:21:04,320 --> 00:21:09,399
Speaker 1: all their songs are about lobsters. I hope so, I

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00:21:09,600 --> 00:21:13,320
Speaker 1: sincerely hope so. I think his nickname was lobby Dobbs

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00:21:13,760 --> 00:21:17,080
Speaker 1: lobby Dobs and there was a lot of Champagne references

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00:21:17,080 --> 00:21:24,080
Speaker 1: in there. Anyway, if anyone wants to looking to, please

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00:21:24,160 --> 00:21:28,120
Speaker 1: do and report back. Um, the word lobster comes from

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00:21:28,160 --> 00:21:32,040
Speaker 1: an Old English word for spider, and this gave me

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00:21:32,080 --> 00:21:38,280
Speaker 1: a whole new idea lobster man, spider man, but lobsterman. Yeah,

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00:21:38,600 --> 00:21:45,000
Speaker 1: I think it's goutlesss we're really on a roll. It's

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00:21:45,080 --> 00:21:51,840
Speaker 1: like a lobster heck, lobster fisher. Humans are are often

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00:21:51,880 --> 00:21:54,800
Speaker 1: called lobster man. So oh good. I wasn't sure that.

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00:21:54,840 --> 00:21:56,440
Speaker 1: I was like pretty sure it was a word because

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00:21:56,440 --> 00:21:58,440
Speaker 1: I saw it in a couple of places. But that's

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00:21:58,440 --> 00:22:02,479
Speaker 1: good to know that's going to use it later. Yeah. Um,

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00:22:03,119 --> 00:22:05,560
Speaker 1: the way that the word lobster came about is is

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00:22:05,560 --> 00:22:09,399
Speaker 1: pretty fun. Um specifically, so okay, So, ancient Romans called

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00:22:09,480 --> 00:22:13,919
Speaker 1: lobsters locusta, which, yes, is the same route that we

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00:22:13,960 --> 00:22:18,000
Speaker 1: get the modern English word locust from. And they actually

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00:22:18,080 --> 00:22:21,240
Speaker 1: used that same word locusta to describe locusts as well.

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00:22:21,280 --> 00:22:23,840
Speaker 1: I've seen conflicting reports about which came first, but either

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00:22:23,880 --> 00:22:26,840
Speaker 1: way they would distinguish which creature they meant by saying

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00:22:27,200 --> 00:22:31,240
Speaker 1: locusta of the sea or locusta of the land um.

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00:22:31,240 --> 00:22:32,960
Speaker 1: In modern Spanish, by the way, the same word is

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00:22:33,000 --> 00:22:38,320
Speaker 1: still used for both lingusta. Yeah, so why don't we

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00:22:39,000 --> 00:22:40,879
Speaker 1: use the same word. And where does the whole spider

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00:22:40,920 --> 00:22:45,280
Speaker 1: thing come in. Well, the word uh lopa or lope

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00:22:45,320 --> 00:22:49,879
Speaker 1: maybe to mean spider insinuated dangly related to the word lobe,

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00:22:49,880 --> 00:22:54,280
Speaker 1: is in like earlobe. Yeah, And as far as etomologists

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00:22:54,280 --> 00:22:57,399
Speaker 1: can tell, these folks in medieval England just sort of

360
00:22:57,520 --> 00:23:01,120
Speaker 1: merged these two words for these two different hugs into

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00:23:01,320 --> 00:23:06,040
Speaker 1: a new word uh lopestra um, perhaps because they thought

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00:23:06,520 --> 00:23:11,000
Speaker 1: lobsters looked a bit like spiders and locusts. And yeah,

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00:23:11,040 --> 00:23:15,000
Speaker 1: eventually that evolved into the word lobster. I mean, just

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00:23:15,119 --> 00:23:16,639
Speaker 1: the fact that people are like, you know what this

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00:23:16,640 --> 00:23:19,400
Speaker 1: thing looks like. It looks like if a spider met

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00:23:19,400 --> 00:23:23,520
Speaker 1: all locusts. That says a lot to me right there.

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00:23:24,760 --> 00:23:30,960
Speaker 1: It Uhum quick note about lobster Loves, Lobsterman, and lobster fishing. Um.

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00:23:31,000 --> 00:23:34,720
Speaker 1: It is an amazingly involved venture. I feel like, I like,

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00:23:34,720 --> 00:23:36,600
Speaker 1: I'd really love to do an interview about it at

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00:23:36,600 --> 00:23:40,320
Speaker 1: some point. But from the brief research that I got into, like, Okay,

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00:23:40,359 --> 00:23:42,760
Speaker 1: since lobsters can only be harvested once they're over a

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00:23:42,800 --> 00:23:46,280
Speaker 1: certain size, traps have to have escape events that will

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00:23:46,359 --> 00:23:50,040
Speaker 1: let smaller, younger lobsters come in eat the bait in

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00:23:50,040 --> 00:23:53,919
Speaker 1: the trap and then leave unharmed. And Furthermore, since traps

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00:23:53,960 --> 00:23:56,720
Speaker 1: are left out at sea and sometimes are lost, they're

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00:23:56,720 --> 00:24:00,119
Speaker 1: required to have escape hatches for larger lobsters. Um that

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00:24:00,160 --> 00:24:02,959
Speaker 1: the hatches will will biodegrade after a certain amount of

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00:24:02,960 --> 00:24:05,040
Speaker 1: time to let to let a buddy get on with

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00:24:05,040 --> 00:24:09,040
Speaker 1: its life if the trapper doesn't come back for it. Um. Yeah, yeah,

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00:24:09,680 --> 00:24:11,760
Speaker 1: I don't know. Producer Andrew like, do you have any contexts?

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00:24:11,760 --> 00:24:16,000
Speaker 1: Can you show us around Maine? I think he seems

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00:24:16,000 --> 00:24:20,040
Speaker 1: like a person who has contexts. Yeah, well, what about

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00:24:20,359 --> 00:24:25,960
Speaker 1: the nutrition of lobster on its own? Um, lobsters. After

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00:24:25,960 --> 00:24:29,080
Speaker 1: we've just gone through all of these weird alien facts

385
00:24:29,080 --> 00:24:31,720
Speaker 1: about that? Then what about eating it? Um, A lobster

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00:24:31,800 --> 00:24:33,960
Speaker 1: is pretty good for you. It's high in protein, it's

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00:24:33,960 --> 00:24:36,440
Speaker 1: got a good smattering of vitamins and minerals. It's low

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00:24:36,480 --> 00:24:39,080
Speaker 1: and fat, but it is high in cholesterol in sodium.

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00:24:39,160 --> 00:24:41,480
Speaker 1: So like, don't overdo it on lobster if you're concerned

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00:24:41,480 --> 00:24:44,960
Speaker 1: about your cardiovascular health, and be mindful that dressings like

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00:24:45,040 --> 00:24:48,040
Speaker 1: butter and mayo can seriously up the calorie and fat

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00:24:48,080 --> 00:24:54,840
Speaker 1: content of a meal. Yes, always, Um numbers numbers again

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00:24:55,200 --> 00:24:59,760
Speaker 1: Red lobster episode speaking of adding butter in Man Maine

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00:24:59,840 --> 00:25:03,560
Speaker 1: is largest lobster producer in the United States. That came

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00:25:03,560 --> 00:25:06,960
Speaker 1: out to a historic one and thirty two point six

396
00:25:07,040 --> 00:25:10,480
Speaker 1: million pounds. The lobster is the state crustacean of Maine.

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Speaker 1: You got to have your state crustacean. You've got to

398
00:25:14,760 --> 00:25:18,439
Speaker 1: I believe five states do. Yes. Um. The American lobster

399
00:25:18,520 --> 00:25:22,800
Speaker 1: industry is worth some one point five billion dollars a year. Yes,

400
00:25:22,880 --> 00:25:25,119
Speaker 1: and lobster can be eaten in all kinds of ways,

401
00:25:25,200 --> 00:25:28,119
Speaker 1: plain or dipped in butter, on a lobster roll, in

402
00:25:28,160 --> 00:25:31,720
Speaker 1: a lobster bake, and mac and cheese. Frequently the surf

403
00:25:31,880 --> 00:25:35,040
Speaker 1: in Surf and Turf and then yeah, we've run into

404
00:25:35,080 --> 00:25:39,000
Speaker 1: a lot of lobster roll opinions, especially from super producer here. Okay, yeah,

405
00:25:39,040 --> 00:25:42,959
Speaker 1: so so the two main varieties are are served warm

406
00:25:43,480 --> 00:25:48,840
Speaker 1: huh with with butter or served cold with Mayo. I'm

407
00:25:48,840 --> 00:25:51,639
Speaker 1: all warm with butter kind of go oh yeah, that

408
00:25:51,760 --> 00:25:54,520
Speaker 1: probably surprises no one. Anyone who's listening to the Mayo

409
00:25:54,560 --> 00:25:57,760
Speaker 1: episode is like, obviously, oh that's true, that's true. I've

410
00:25:57,760 --> 00:26:00,600
Speaker 1: forgotten about that part. I think I'm I think I'm

411
00:26:00,600 --> 00:26:04,919
Speaker 1: a cold with Mayo. Yeah, I know, sorry about it.

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00:26:04,960 --> 00:26:08,800
Speaker 1: I forget which one is correct. According to Andrew, he's

413
00:26:08,840 --> 00:26:16,720
Speaker 1: making he's making it do whatever you want Chester subjective. Yes,

414
00:26:16,880 --> 00:26:21,040
Speaker 1: I don't judge you. Yeah. The price of lobster is

415
00:26:21,119 --> 00:26:24,120
Speaker 1: different from a lot of products because there is no

416
00:26:24,280 --> 00:26:27,359
Speaker 1: government run pricing structure in place, meaning the price can

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00:26:27,480 --> 00:26:31,040
Speaker 1: jump drastically in a short space of time up to

418
00:26:31,200 --> 00:26:34,600
Speaker 1: fourteen dollars a pound, and right now it's around eight

419
00:26:34,600 --> 00:26:38,919
Speaker 1: dollars a pound. And probably a lot of you have

420
00:26:39,040 --> 00:26:43,560
Speaker 1: this association as lobster is a nice food, share, something fancy,

421
00:26:43,640 --> 00:26:47,440
Speaker 1: something luxurious. Yes, I love this quote from Greg lwell

422
00:26:47,520 --> 00:26:51,480
Speaker 1: Over at the Oklahoma gazette. Lobster is fancy. If you

423
00:26:51,560 --> 00:26:54,800
Speaker 1: imagine a lobster talking, it probably has a British accent.

424
00:26:55,119 --> 00:26:57,520
Speaker 1: Drawn animated lobster, and I bet you'll include a top hat,

425
00:26:57,560 --> 00:27:01,199
Speaker 1: a monocle, and an operacake. Just so interesting because the

426
00:27:01,240 --> 00:27:04,760
Speaker 1: cartoon ones aren't that scary looking. Yeah, they're a lot cuter,

427
00:27:05,880 --> 00:27:09,040
Speaker 1: that's in general cartoon Yeah. Well, I mean just you

428
00:27:09,160 --> 00:27:12,320
Speaker 1: cut down on the number of like stuff coming out

429
00:27:12,320 --> 00:27:15,720
Speaker 1: of their faces, and I think it's automatically a little

430
00:27:15,720 --> 00:27:20,440
Speaker 1: bit less creepy. Yes, well, because yeah, if I imagine

431
00:27:20,480 --> 00:27:25,600
Speaker 1: like a real lobster with a monocle and it different things.

432
00:27:25,600 --> 00:27:29,879
Speaker 1: But lobsters used to be called, in fact, the cockroaches

433
00:27:30,040 --> 00:27:35,320
Speaker 1: from the ocean, and now they're like straight up money. Yeah,

434
00:27:35,680 --> 00:27:39,280
Speaker 1: how did that happen? Well, we'll tell you. But first

435
00:27:39,280 --> 00:27:40,720
Speaker 1: we're going to take a quick break for a word

436
00:27:40,760 --> 00:27:52,040
Speaker 1: from our sponsor, and we're back. Thank you sponsoring, Yes,

437
00:27:52,119 --> 00:27:54,560
Speaker 1: thank you. Um During the break, I want to point

438
00:27:54,560 --> 00:27:57,959
Speaker 1: out that that Andrew gave us a couple more lobster

439
00:27:58,040 --> 00:28:01,760
Speaker 1: pop culture references. UM one is Lobster Johnson, the character

440
00:28:02,240 --> 00:28:06,200
Speaker 1: the superhero based on lobsters from the hell Boy comic

441
00:28:06,240 --> 00:28:10,280
Speaker 1: book series. Yeah, and the other is um is a

442
00:28:10,280 --> 00:28:15,080
Speaker 1: Godzilla monster by the name of a bira um, which,

443
00:28:15,119 --> 00:28:18,080
Speaker 1: if you're familiar with Japanese abby means shrimp. But it's

444
00:28:18,160 --> 00:28:21,600
Speaker 1: it's a lobster, he says. And that name is killing me.

445
00:28:21,680 --> 00:28:25,320
Speaker 1: It's killing me. It's so cute. I know, I look

446
00:28:25,359 --> 00:28:27,639
Speaker 1: that up after this. Yeah, he says. It's his favorite

447
00:28:27,640 --> 00:28:30,800
Speaker 1: Godzilla movies, so high highly recommend. It might be a

448
00:28:30,840 --> 00:28:35,440
Speaker 1: little wise, but still worth checking out. I'm demping on

449
00:28:35,480 --> 00:28:39,720
Speaker 1: a chain out. Anyway, Let's get into history, because this

450
00:28:39,800 --> 00:28:45,120
Speaker 1: one is an emotional roller coaster. Yea, so prepare yourselves. Yes, okay,

451
00:28:45,160 --> 00:28:49,040
Speaker 1: So Europeans were eating lobster way wait, wait, way back

452
00:28:49,320 --> 00:28:51,680
Speaker 1: before they made the journey to the America's probably since

453
00:28:51,680 --> 00:28:54,920
Speaker 1: they realized lobsters were a thing. Um people in what

454
00:28:55,040 --> 00:28:57,840
Speaker 1: is now you're eight lobsters. Some experts think, if you

455
00:28:57,880 --> 00:29:00,840
Speaker 1: remember in our oyster episode, that those mid those piles

456
00:29:00,840 --> 00:29:03,920
Speaker 1: they found from like forever, those might have had lobster

457
00:29:03,960 --> 00:29:05,760
Speaker 1: shells in them as well. But they're not as sure

458
00:29:05,760 --> 00:29:12,040
Speaker 1: because they do look a little interesting, shall we say,

459
00:29:12,600 --> 00:29:18,480
Speaker 1: But yes, Europe specifically eight the European lobster, the blue lobster,

460
00:29:18,560 --> 00:29:20,360
Speaker 1: the Breton lobster has a lot of names, and this

461
00:29:20,400 --> 00:29:23,120
Speaker 1: lobster is a bit rarer than the main variety and

462
00:29:23,440 --> 00:29:25,440
Speaker 1: was seen as kind of a fancy thing, and from

463
00:29:25,440 --> 00:29:27,960
Speaker 1: what I read, still is and that's more so than

464
00:29:28,040 --> 00:29:29,840
Speaker 1: here in the I say, it's like a special occasion

465
00:29:30,400 --> 00:29:34,480
Speaker 1: fancy thing. Okay, Yes, the ancient Greeks and Romans certainly

466
00:29:34,520 --> 00:29:38,400
Speaker 1: were familiar with lobsters. Plenty of the elder wrote about

467
00:29:38,520 --> 00:29:42,080
Speaker 1: the lobster. Yeah, he described them by appearance in natural

468
00:29:42,160 --> 00:29:45,840
Speaker 1: history and a long list of sea creatures. In translation,

469
00:29:45,960 --> 00:29:49,600
Speaker 1: he wrote, black elephants of the lobster kind, having four

470
00:29:49,680 --> 00:29:53,000
Speaker 1: forked legs. They also have two arms, each with double joints,

471
00:29:53,120 --> 00:29:55,920
Speaker 1: and a single pair of pinchers, having a toothed edge.

472
00:29:56,880 --> 00:30:00,920
Speaker 1: Black elephants of the lobster kind. That's awesome. I'm not

473
00:30:00,960 --> 00:30:03,640
Speaker 1: sure if that's a weird miss translation or i'd like

474
00:30:03,680 --> 00:30:07,840
Speaker 1: if it's meant to be the word locusts or anyway. Um. However,

475
00:30:08,320 --> 00:30:10,840
Speaker 1: note about all of this ancient Greek and Roman stuff that,

476
00:30:10,920 --> 00:30:14,320
Speaker 1: as we mentioned in our crawfish episode, around that time,

477
00:30:14,400 --> 00:30:18,520
Speaker 1: the same words were often used interchangeably for freshwater crawfish

478
00:30:18,760 --> 00:30:22,360
Speaker 1: and salt water lobsters. Of various sorts um and sometimes

479
00:30:22,360 --> 00:30:28,080
Speaker 1: even for crabs. Yeah, mysteries, histories, confusion of bounds. During

480
00:30:28,120 --> 00:30:32,200
Speaker 1: medieval times, lobsters were seen as medicinal and as an

481
00:30:32,200 --> 00:30:37,720
Speaker 1: aphrodisiac surprise, but also has food, frequently boiled and eaten

482
00:30:37,840 --> 00:30:41,240
Speaker 1: cold with some vinegar. By the seventeenth century, the feast

483
00:30:41,280 --> 00:30:44,480
Speaker 1: of upper class Europeans might have featured lobster, and it

484
00:30:44,600 --> 00:30:49,440
Speaker 1: definitely featured in their paintings. By sixteen forties, the English

485
00:30:49,480 --> 00:30:53,320
Speaker 1: word for lobster was sometimes used as slang for British soldiers.

486
00:30:53,360 --> 00:30:57,920
Speaker 1: I think, usually derogatorially um first because of the jointed

487
00:30:57,960 --> 00:31:00,840
Speaker 1: iron armor of a specific class of soldier, but it

488
00:31:00,880 --> 00:31:03,880
Speaker 1: would come back later like a me or twenty years

489
00:31:04,000 --> 00:31:08,800
Speaker 1: later and uh and further on because of British red coats. Yes. Yes,

490
00:31:09,760 --> 00:31:13,640
Speaker 1: Native Americans used lobster as bait when they fished, as fertilizer,

491
00:31:13,760 --> 00:31:16,600
Speaker 1: and they ate them too. They would wrap them and

492
00:31:16,680 --> 00:31:20,080
Speaker 1: seaweed and cook them on hot stones, and as the

493
00:31:20,160 --> 00:31:24,000
Speaker 1: legend goes, this is where the clam bake comes from.

494
00:31:24,200 --> 00:31:27,920
Speaker 1: Future episode. When European settlers first arrived to North America,

495
00:31:28,400 --> 00:31:31,960
Speaker 1: some reported such a dearth of lobsters that they would

496
00:31:32,000 --> 00:31:35,040
Speaker 1: pile up on the shore up to two ft or

497
00:31:35,080 --> 00:31:38,959
Speaker 1: point six meters. Because they were so plentiful, they of

498
00:31:39,000 --> 00:31:44,800
Speaker 1: course became known as a food for the four When

499
00:31:44,840 --> 00:31:48,720
Speaker 1: new colonists arrived at Plymouth in the governor of Plymouth

500
00:31:48,760 --> 00:31:53,719
Speaker 1: Plantations said, to his shame, all they quote could present

501
00:31:53,840 --> 00:31:56,760
Speaker 1: their friends with was a lobster, without bread or anything

502
00:31:56,760 --> 00:32:01,280
Speaker 1: else but a cup of fair water. It was only

503
00:32:01,320 --> 00:32:07,120
Speaker 1: a lobster. This was it. For a while, lobsters were

504
00:32:07,160 --> 00:32:10,160
Speaker 1: simply gathered by hand at the shore. Towards the end

505
00:32:10,160 --> 00:32:13,640
Speaker 1: of the seventeenth century, lobsters in Maine came up with

506
00:32:13,680 --> 00:32:16,240
Speaker 1: these tanks that had holes in them to allow for

507
00:32:16,360 --> 00:32:20,720
Speaker 1: seawater circulation, called smacks with transporting live lobster in mind.

508
00:32:21,200 --> 00:32:24,040
Speaker 1: The fellows who worked on these ships were dubbed smack

509
00:32:25,480 --> 00:32:29,680
Speaker 1: h yes, m hmm. In the nineteenth century we see

510
00:32:29,680 --> 00:32:33,080
Speaker 1: the advent of lobster trapping in Maine. In eighteen seventy six,

511
00:32:33,120 --> 00:32:36,200
Speaker 1: the first lobster pound opened in that state, and by

512
00:32:36,240 --> 00:32:40,280
Speaker 1: this time there were several lobster canneries in Maine, and yes,

513
00:32:40,480 --> 00:32:44,320
Speaker 1: up until about the nineteen forties, American consumers could purchase

514
00:32:44,400 --> 00:32:49,320
Speaker 1: lobster in a can cheaply, cheaply, like one five of

515
00:32:49,360 --> 00:32:52,920
Speaker 1: the price of a can of Boston baked beans, like

516
00:32:53,040 --> 00:32:57,320
Speaker 1: people used it to feed their cats. Important to note

517
00:32:57,600 --> 00:33:00,560
Speaker 1: that this is when we cooked dead lobster, not a

518
00:33:00,600 --> 00:33:04,120
Speaker 1: live lobster, and also important to note lobsters were like

519
00:33:04,320 --> 00:33:07,840
Speaker 1: big back then in size. For a minute, lobsters five

520
00:33:07,840 --> 00:33:12,320
Speaker 1: pounds or less were considered too small for factories to process. Um,

521
00:33:12,360 --> 00:33:15,680
Speaker 1: but they changed their tune when the factories proved too

522
00:33:15,680 --> 00:33:20,760
Speaker 1: efficient to keep that standard in place. M hmm. Lobster

523
00:33:20,920 --> 00:33:23,760
Speaker 1: was so readily available and therefore cheap, that it was

524
00:33:23,760 --> 00:33:28,880
Speaker 1: frequently fed to prisoners. It was prison food, slaves, apprentices,

525
00:33:29,000 --> 00:33:32,520
Speaker 1: and children. In Massachusetts, some servants would put lines in

526
00:33:32,560 --> 00:33:35,480
Speaker 1: their contracts stating shellfish could only be on the menu

527
00:33:35,520 --> 00:33:39,720
Speaker 1: for them twice or maybe three times a week because

528
00:33:39,720 --> 00:33:42,560
Speaker 1: they were getting fed at all the time. UM. Lobster

529
00:33:42,640 --> 00:33:47,320
Speaker 1: shells around a house reviewed as signs of poverty. However,

530
00:33:48,080 --> 00:33:52,920
Speaker 1: here's this interesting take bit. Sometime in the mid eighteen eighties,

531
00:33:53,360 --> 00:33:58,560
Speaker 1: French poet Gerards did Nival was allegedly witnessed walking a

532
00:33:58,600 --> 00:34:02,800
Speaker 1: lobster up the ups at the Palais Royal. When asked

533
00:34:02,800 --> 00:34:05,960
Speaker 1: about it, he said quote how is a lobster more

534
00:34:06,080 --> 00:34:09,440
Speaker 1: ridiculous than a dog, a cat, a gazelle, a lion,

535
00:34:09,600 --> 00:34:13,000
Speaker 1: or any other animal. I have an affinity for lobsters.

536
00:34:13,239 --> 00:34:15,880
Speaker 1: They're easy going and serious. They know the secrets of

537
00:34:15,880 --> 00:34:21,000
Speaker 1: the sea, and they don't bark. But I can't argue

538
00:34:21,040 --> 00:34:24,280
Speaker 1: with any of his logic. Lobsters indeed do not bark.

539
00:34:24,719 --> 00:34:31,520
Speaker 1: They're easy going, serious. But he's going, you know, I,

540
00:34:31,520 --> 00:34:33,759
Speaker 1: I guess it's not going to complain that hard. So

541
00:34:33,800 --> 00:34:35,960
Speaker 1: it's gonna be like, how are getting up this time?

542
00:34:36,239 --> 00:34:40,160
Speaker 1: Not sure? I'm confused by all of this. I'm confused,

543
00:34:40,200 --> 00:34:47,000
Speaker 1: but desperately hoping it's true. During the eighties, lobster's reputation

544
00:34:47,239 --> 00:34:49,799
Speaker 1: started to turn around, especially in cities like New York

545
00:34:49,800 --> 00:34:53,440
Speaker 1: and Boston. The price began to increase. Another part of

546
00:34:53,440 --> 00:34:55,680
Speaker 1: this price increase had to do with the introduction of

547
00:34:55,719 --> 00:34:59,920
Speaker 1: trains and railways traversing the country, and that meant that

548
00:35:00,040 --> 00:35:03,279
Speaker 1: people who hadn't had lobster before I didn't know what

549
00:35:03,320 --> 00:35:08,280
Speaker 1: it was and could be convinced that it was extremely rare.

550
00:35:08,840 --> 00:35:13,640
Speaker 1: Oh yeah, special trains served it as though it were exotic.

551
00:35:14,440 --> 00:35:18,320
Speaker 1: Passengers loved it. They had no idea it was considered

552
00:35:18,400 --> 00:35:22,399
Speaker 1: a quote trash food. They just thought, I've never had

553
00:35:22,440 --> 00:35:24,160
Speaker 1: this before. I like it, I would like to have

554
00:35:24,200 --> 00:35:28,160
Speaker 1: more of it. Yeah. Growing Northeastern beach tourism also helped.

555
00:35:28,200 --> 00:35:30,560
Speaker 1: As more people came to the beaches, they were like, oh,

556
00:35:30,560 --> 00:35:34,840
Speaker 1: what is this? This is great. Chefs realized that lobster

557
00:35:34,920 --> 00:35:37,719
Speaker 1: looked and tasted better if it was cooked alive as

558
00:35:37,760 --> 00:35:40,800
Speaker 1: opposed to dead. Beginning in the eighteen fifties and sixties,

559
00:35:41,040 --> 00:35:46,680
Speaker 1: consumers could find a lobster in the salad section, and people, yeah,

560
00:35:46,680 --> 00:35:50,240
Speaker 1: they really liked lobster, even this cheap salad bar kind

561
00:35:50,520 --> 00:35:54,720
Speaker 1: and demand kept going up. Number of lobsters kept going down,

562
00:35:55,000 --> 00:35:58,160
Speaker 1: price kept going up. Lobster reached its first peak price

563
00:35:58,239 --> 00:36:01,720
Speaker 1: in the nineteen twenties, and it's around where it is today.

564
00:36:02,280 --> 00:36:06,040
Speaker 1: That's how it was then. But then alone comes the

565
00:36:06,040 --> 00:36:09,040
Speaker 1: Great Depression to rain on the lobster parade and pretty

566
00:36:09,120 --> 00:36:13,240
Speaker 1: much everything else. It was a luxury no one could afford.

567
00:36:14,160 --> 00:36:16,960
Speaker 1: So what happened. It went back to the canneries. A

568
00:36:17,000 --> 00:36:20,440
Speaker 1: protein source for soldiers during the World Wars from this

569
00:36:20,560 --> 00:36:24,520
Speaker 1: two thousand six Mother Jones article quote. In ninety four,

570
00:36:24,600 --> 00:36:29,520
Speaker 1: soldiers sat in foxholes in France eating lobster so strange

571
00:36:30,560 --> 00:36:33,920
Speaker 1: the lobster population was able to recover during this time.

572
00:36:34,040 --> 00:36:36,560
Speaker 1: In some places, during the Great Depression, particularly in Maine,

573
00:36:36,760 --> 00:36:39,320
Speaker 1: lobster was still viewed as a food for the poor.

574
00:36:39,920 --> 00:36:42,560
Speaker 1: Some lobster trappers might sneak up to a trap at

575
00:36:42,680 --> 00:36:45,480
Speaker 1: night to get the catchup lobster and reset the trap,

576
00:36:45,560 --> 00:36:47,719
Speaker 1: and then take those lobsters home that night to feed

577
00:36:47,719 --> 00:36:50,319
Speaker 1: their family. Children who went to school with lobster in

578
00:36:50,320 --> 00:36:54,760
Speaker 1: their sandwiches might be made fun of. The first documented

579
00:36:54,800 --> 00:36:59,960
Speaker 1: case of a lobster roll is from out of Milford, Connecticut.

580
00:37:00,040 --> 00:37:03,279
Speaker 1: It steamed lobster meat soaked in butter, served in a

581
00:37:03,320 --> 00:37:06,360
Speaker 1: warm hot dog bun with a side of chips or fries,

582
00:37:06,440 --> 00:37:11,920
Speaker 1: and it was pretty immediately but stay fairly local at first.

583
00:37:12,120 --> 00:37:16,560
Speaker 1: In nineteen sixty five, a Long Island became infatuated with

584
00:37:16,600 --> 00:37:19,800
Speaker 1: a lobster salad roll a sand which founded a restaurant

585
00:37:19,800 --> 00:37:23,400
Speaker 1: called the Lobster. In the seventies, roads stands in Maine

586
00:37:23,400 --> 00:37:26,400
Speaker 1: started serving lobster meat with butter and hot dog buns,

587
00:37:26,440 --> 00:37:29,040
Speaker 1: and the bun are bread was and usually still is

588
00:37:29,239 --> 00:37:34,080
Speaker 1: frequently toasted or grilled. During World War Two, a lobster

589
00:37:34,239 --> 00:37:37,719
Speaker 1: was not rationed, which meant folks from all walks were

590
00:37:37,719 --> 00:37:41,719
Speaker 1: discovering are perhaps rediscovering their love of lobster. It was

591
00:37:41,840 --> 00:37:45,040
Speaker 1: until the fifties that lobster started to move back into

592
00:37:45,080 --> 00:37:49,440
Speaker 1: that delicacy column, A food for celebrities, well off folks

593
00:37:49,560 --> 00:37:53,279
Speaker 1: served it at parties or at weddings. Between nineteen fifty

594
00:37:53,320 --> 00:37:57,320
Speaker 1: and nineteen seventy, over fishing drastically bumps up the price

595
00:37:57,400 --> 00:38:01,680
Speaker 1: until authorities stepped in to regulate it and things gradually

596
00:38:01,880 --> 00:38:07,600
Speaker 1: even back out. And then two four David Foster Wallace

597
00:38:07,640 --> 00:38:10,480
Speaker 1: published his peace Consider the Lobster. Uh. Yeah. This was

598
00:38:10,520 --> 00:38:13,960
Speaker 1: an essay originally appearing in Gourmet magazine that covered the

599
00:38:14,000 --> 00:38:17,960
Speaker 1: two thousand three Main Lobster Festival and is a perhaps

600
00:38:18,040 --> 00:38:22,000
Speaker 1: intriguing and also perhaps less than entirely scientific take on

601
00:38:22,000 --> 00:38:27,080
Speaker 1: on lobsters sentience. Yeah. It's available online if you want

602
00:38:27,120 --> 00:38:32,080
Speaker 1: to read it. Yeah. Climate change, modern le has been

603
00:38:32,320 --> 00:38:35,680
Speaker 1: changing lobster's habitat and behavior. Around the year two thousand,

604
00:38:35,760 --> 00:38:38,359
Speaker 1: the lobster fishing market in the in the southern More

605
00:38:38,480 --> 00:38:41,880
Speaker 1: parts of New England crashed. Um. They just weren't catching

606
00:38:42,239 --> 00:38:46,239
Speaker 1: enough to make do in rising ocean temperatures in the

607
00:38:46,239 --> 00:38:49,520
Speaker 1: Gulf of Maine causes lobster population to rise because they

608
00:38:49,560 --> 00:38:53,120
Speaker 1: dig warmish water and the price to plummet. But yeah,

609
00:38:53,120 --> 00:38:55,800
Speaker 1: the population is behaving a little bit strangely like it.

610
00:38:55,800 --> 00:38:58,600
Speaker 1: It makes sense that lobsters are migrating further north as

611
00:38:58,640 --> 00:39:01,960
Speaker 1: the previously two hold temperatures in the Gulf of Maine

612
00:39:02,200 --> 00:39:04,080
Speaker 1: start warming up a bit, and it makes sense that

613
00:39:04,160 --> 00:39:06,600
Speaker 1: they're thriving in this new environment. But um, But even

614
00:39:06,640 --> 00:39:09,560
Speaker 1: though the adults are thriving, the number of baby lobsters

615
00:39:09,560 --> 00:39:11,840
Speaker 1: in the Gulf of Maine has dropped by half in

616
00:39:11,880 --> 00:39:15,640
Speaker 1: the past decade. It's it's possible. Researchers think that shifting

617
00:39:15,920 --> 00:39:19,560
Speaker 1: wind and ocean currents may be pulling lobster larva out

618
00:39:19,680 --> 00:39:23,640
Speaker 1: out of the Gulf into the deeper water oh or

619
00:39:23,800 --> 00:39:26,520
Speaker 1: um or they might just be hatching further up north

620
00:39:26,560 --> 00:39:29,720
Speaker 1: now along the coast of Canada. A new study suggests

621
00:39:29,760 --> 00:39:32,400
Speaker 1: that over the next three decades, the lobster population in

622
00:39:32,440 --> 00:39:38,480
Speaker 1: the Gulf of Maine will shrink. Who that is a lot. Yeah. Uh.

623
00:39:38,560 --> 00:39:42,360
Speaker 1: In Switzerland and Italy both put laws in place requiring

624
00:39:42,440 --> 00:39:46,120
Speaker 1: crustaceans to be kept alive in like normal water conditions,

625
00:39:46,120 --> 00:39:49,880
Speaker 1: not on ice during transport and that they be stunned

626
00:39:50,120 --> 00:39:54,280
Speaker 1: before they're killed. And this brings us to today, and

627
00:39:54,800 --> 00:40:00,520
Speaker 1: are the recent hubbub about giving lobsters cannabis? What? Yes,

628
00:40:00,840 --> 00:40:03,920
Speaker 1: I have not heard of this, My goodness. What's up

629
00:40:03,960 --> 00:40:07,640
Speaker 1: with lobsters in cannabis? Well, it relates really well into

630
00:40:07,680 --> 00:40:11,799
Speaker 1: your size portion. But it was, you know, take the

631
00:40:11,920 --> 00:40:16,960
Speaker 1: edge off before boiling them. And I believe it was

632
00:40:17,000 --> 00:40:18,880
Speaker 1: a place in New York was starting to do it

633
00:40:18,920 --> 00:40:20,880
Speaker 1: and they've been asked by health officials to not do

634
00:40:20,920 --> 00:40:29,600
Speaker 1: it anymore. Um I okay, that's sure. Well it does

635
00:40:29,680 --> 00:40:34,880
Speaker 1: segue really nicely in your science, it does, it does. Um.

636
00:40:34,920 --> 00:40:37,360
Speaker 1: But but first we're gonna we're going to segue into

637
00:40:37,440 --> 00:40:39,600
Speaker 1: one more quick break for a word from our sponsor,

638
00:40:48,719 --> 00:40:51,200
Speaker 1: and we're back. Thank you, sponsor, Yes, thank you, And

639
00:40:51,280 --> 00:40:55,359
Speaker 1: we're back with a lobster science. So okay, the big one,

640
00:40:55,440 --> 00:41:02,120
Speaker 1: the big question is cooking lobsters alive cruel? The short

641
00:41:02,120 --> 00:41:06,480
Speaker 1: answer is that the science jury is still out. Um.

642
00:41:06,520 --> 00:41:09,480
Speaker 1: But but okay, let's let's go. Let's go through the

643
00:41:09,560 --> 00:41:12,920
Speaker 1: evidence and what people are thinking about. So uh. An

644
00:41:12,920 --> 00:41:17,080
Speaker 1: initial point of clarity here, lobsters do not have vocal

645
00:41:17,120 --> 00:41:21,359
Speaker 1: cords nor any other way of vocalizing. They do not bark. Um.

646
00:41:21,400 --> 00:41:23,640
Speaker 1: They can click their claws and legs together real good,

647
00:41:23,680 --> 00:41:25,840
Speaker 1: But like, that's it. So the sound that a lobster

648
00:41:25,880 --> 00:41:27,360
Speaker 1: makes when you drop it in a pot of boiling

649
00:41:27,400 --> 00:41:32,520
Speaker 1: water is not a scream. Um. It's most likely moisture

650
00:41:32,640 --> 00:41:35,400
Speaker 1: inside the shell coming to a boil and escaping a

651
00:41:35,560 --> 00:41:38,279
Speaker 1: steam under high pressure, like the like the whale of

652
00:41:38,280 --> 00:41:43,600
Speaker 1: a tea kettle. Yeah. Um. The problem here is that

653
00:41:43,600 --> 00:41:47,320
Speaker 1: the question of whether lobsters feel pain, and therefore whether

654
00:41:47,520 --> 00:41:51,880
Speaker 1: boiling them alive is cruel, is essentially unanswerable because it

655
00:41:52,080 --> 00:41:56,720
Speaker 1: ties into a larger unanswered question of how pain works. Um.

656
00:41:56,760 --> 00:41:59,600
Speaker 1: Because okay, the way that we humans experience pain is

657
00:42:00,000 --> 00:42:04,680
Speaker 1: super complex. For example, when we accidentally grab a hot pan,

658
00:42:04,960 --> 00:42:08,680
Speaker 1: it's it's not just that we're experiencing this negative stimulus,

659
00:42:08,760 --> 00:42:12,359
Speaker 1: we're we're also upset about it. The parts of our

660
00:42:12,400 --> 00:42:15,640
Speaker 1: nervous system that tell us, oh hot, hot, drop, drop

661
00:42:15,719 --> 00:42:19,120
Speaker 1: that thing, get away, um, and the ones that tell us, dang,

662
00:42:19,360 --> 00:42:22,239
Speaker 1: that is an injury do not damage it more. They're

663
00:42:22,280 --> 00:42:25,080
Speaker 1: both tied into other parts of our nervous system that

664
00:42:25,239 --> 00:42:29,839
Speaker 1: process emotion and memory. So we experienced the initial pain,

665
00:42:30,440 --> 00:42:33,799
Speaker 1: and we experience hurt a meaning pain not from the

666
00:42:33,840 --> 00:42:37,040
Speaker 1: original source, but rather from our body reminding us that

667
00:42:37,080 --> 00:42:41,359
Speaker 1: we've taken damage. Um, and we're like mad or sad

668
00:42:41,400 --> 00:42:45,440
Speaker 1: about it. And and further, being mad or sad about

669
00:42:45,480 --> 00:42:49,160
Speaker 1: it can make us experience pain and hurt more acutely,

670
00:42:49,560 --> 00:42:55,239
Speaker 1: especially with repeated exposure over the long term. So we

671
00:42:55,360 --> 00:42:59,200
Speaker 1: know that lobsters do experience that first part, that they'll

672
00:42:59,239 --> 00:43:01,520
Speaker 1: move away from a source of pain just like we will.

673
00:43:02,280 --> 00:43:05,120
Speaker 1: What we're not sure about is whether they experience those

674
00:43:05,160 --> 00:43:09,560
Speaker 1: other two, that the hurt and the emotion, because like

675
00:43:09,640 --> 00:43:13,160
Speaker 1: lobsters don't have brains the way that we consider them.

676
00:43:13,400 --> 00:43:14,920
Speaker 1: They do have a bunch of brainy bits that are

677
00:43:14,920 --> 00:43:16,759
Speaker 1: all tied together, but but they don't have a brain

678
00:43:16,800 --> 00:43:20,200
Speaker 1: that we that we consider it. Um. Studies have shown

679
00:43:20,200 --> 00:43:24,520
Speaker 1: that crustaceans will remember and avoid sources of pain, but

680
00:43:24,640 --> 00:43:27,400
Speaker 1: it's really hard to say whether that's a reflex or

681
00:43:27,560 --> 00:43:32,719
Speaker 1: something more complicated. If this is a thing that concerns you,

682
00:43:33,560 --> 00:43:36,319
Speaker 1: but you would still like to eat lobsters, sometimes you're

683
00:43:36,360 --> 00:43:38,719
Speaker 1: not alone. Um And yeah, there there are a couple

684
00:43:38,760 --> 00:43:41,800
Speaker 1: of practices that are considered more humane that some researchers

685
00:43:41,840 --> 00:43:46,520
Speaker 1: recommend other than pot Um, you can you can chill

686
00:43:46,760 --> 00:43:49,440
Speaker 1: or or ice down a lobster before you cook it,

687
00:43:49,440 --> 00:43:51,359
Speaker 1: and that can maybe put it into like a sort

688
00:43:51,400 --> 00:43:54,319
Speaker 1: of sleep state and let it go more gentle into

689
00:43:54,400 --> 00:43:57,359
Speaker 1: that good butter sauce. Um. The chilling has been shown

690
00:43:57,400 --> 00:44:01,200
Speaker 1: to reduce in pop movement from from six to ninety

691
00:44:01,200 --> 00:44:04,240
Speaker 1: seconds down to about twenty seconds um. And some restaurants

692
00:44:04,320 --> 00:44:10,200
Speaker 1: do employ a machine called a crustas doun which delivers

693
00:44:10,200 --> 00:44:14,080
Speaker 1: this strong electric shock to quickly kill shellfish before they're boiled.

694
00:44:14,880 --> 00:44:19,160
Speaker 1: Decapitation also works at that point. Wow, Yeah, I feel

695
00:44:19,160 --> 00:44:28,040
Speaker 1: like they've moved into something. In general, decapitation works pretty okay. Yeah,

696
00:44:28,160 --> 00:44:36,000
Speaker 1: except with hydra is a whole other episode. I'm unprepared

697
00:44:36,040 --> 00:44:43,080
Speaker 1: to talk about hydra. All return to that topic. Okay. Um,

698
00:44:43,120 --> 00:44:45,880
Speaker 1: Although all of this does beg the question, um, is

699
00:44:45,920 --> 00:44:49,800
Speaker 1: it even necessary to boil lobsters alive? Like? What impact

700
00:44:50,280 --> 00:44:55,319
Speaker 1: does alive versus dead versus frozen have on the consumers

701
00:44:55,400 --> 00:44:59,800
Speaker 1: experience of eating the lobster? And the answer here is

702
00:44:59,840 --> 00:45:03,920
Speaker 1: the it. The reason that lobsters are either transported live

703
00:45:04,160 --> 00:45:07,560
Speaker 1: or are cut into sections and frozen is because um,

704
00:45:08,040 --> 00:45:10,920
Speaker 1: parts of the lobster that we don't usually eat, like

705
00:45:10,960 --> 00:45:14,040
Speaker 1: the guts and the brain bits do spoil very much

706
00:45:14,080 --> 00:45:17,000
Speaker 1: faster than the meaty tail and claws, and will produce

707
00:45:17,200 --> 00:45:21,000
Speaker 1: um spoilage or the very best off flavors in in

708
00:45:21,200 --> 00:45:24,720
Speaker 1: the parts that we do eat. So like, you can't

709
00:45:24,719 --> 00:45:27,960
Speaker 1: really kill and fresh store lobsters the way that you

710
00:45:28,000 --> 00:45:31,400
Speaker 1: can shrimp or chicken. And I will say that the

711
00:45:32,280 --> 00:45:36,480
Speaker 1: texture of a fresh lobster is much nicer. The texture

712
00:45:36,520 --> 00:45:39,240
Speaker 1: and flavor is much nicer than that of previously frozen lobster.

713
00:45:39,680 --> 00:45:47,799
Speaker 1: So sciences looking into it, I suppose yeah, yeah, Like

714
00:45:47,840 --> 00:45:50,640
Speaker 1: I like, I've never I never liked lobster growing up.

715
00:45:50,640 --> 00:45:52,960
Speaker 1: I never got it. I never understood why people were

716
00:45:52,960 --> 00:45:54,839
Speaker 1: willing to pay so much for it, because I was like, this,

717
00:45:55,480 --> 00:45:57,359
Speaker 1: if the best part of this experience is the butter

718
00:45:57,440 --> 00:45:59,960
Speaker 1: that you dip it in, why are you just dipping

719
00:46:00,120 --> 00:46:02,200
Speaker 1: like bread or something else in butter? You can get

720
00:46:02,239 --> 00:46:05,040
Speaker 1: many things in butter that are less expensive. Um. And

721
00:46:05,080 --> 00:46:08,080
Speaker 1: then I went to a seaside town in Maine, and

722
00:46:08,160 --> 00:46:11,040
Speaker 1: I had a lobster roll that first of all, cost

723
00:46:11,160 --> 00:46:16,200
Speaker 1: like less than twenty five dollars, like perhaps seven and um,

724
00:46:16,280 --> 00:46:22,120
Speaker 1: seven dollars, and and was just so full of such fresh, tender,

725
00:46:22,440 --> 00:46:26,000
Speaker 1: delicious lobster. And I'm just like, oh, oh this is

726
00:46:26,040 --> 00:46:32,600
Speaker 1: the thing, this is what help welp. Yeah, it's funny

727
00:46:32,640 --> 00:46:36,640
Speaker 1: because I remember being at the fancy restaurant my life

728
00:46:36,640 --> 00:46:39,120
Speaker 1: read lobster, and I would never order the lobster because

729
00:46:39,160 --> 00:46:42,359
Speaker 1: that's too fit, that's too fancy. I couldn't go that far,

730
00:46:43,719 --> 00:46:47,319
Speaker 1: be ridiculous, right right, I'll take the chicken. Everyone will

731
00:46:47,400 --> 00:46:50,839
Speaker 1: judge me. I think I can eat lobster. I did

732
00:46:50,960 --> 00:46:54,239
Speaker 1: order lobster bis because even though I didn't realize this

733
00:46:54,400 --> 00:46:56,640
Speaker 1: was what Elaine was joking about in the time a

734
00:46:56,719 --> 00:46:59,680
Speaker 1: Sign Felt episode. But when she yatt a yachted sex

735
00:47:00,120 --> 00:47:03,200
Speaker 1: and Jerry said, you yatta yatta the best part, and

736
00:47:03,280 --> 00:47:07,279
Speaker 1: she said, I mentioned the lobster bis. So I was like, well,

737
00:47:07,320 --> 00:47:09,200
Speaker 1: I don't know what that means, but I'm gonna wear

738
00:47:12,440 --> 00:47:13,960
Speaker 1: And it was good. I mean it was just like

739
00:47:14,000 --> 00:47:19,320
Speaker 1: a ton of butter sure, yeah, cream, yeah, yeah. Yeah. Anyway,

740
00:47:19,400 --> 00:47:23,839
Speaker 1: I when I was researching this, something that came up

741
00:47:23,880 --> 00:47:26,440
Speaker 1: that I'm sure some people remember but I don't at all.

742
00:47:27,000 --> 00:47:30,399
Speaker 1: Is this whole question of whether or not lobsters can

743
00:47:30,440 --> 00:47:36,360
Speaker 1: write with a pen. Oh, there's a Snoop's article about it.

744
00:47:37,000 --> 00:47:40,800
Speaker 1: There's a video that went viral of a lobster seeming

745
00:47:40,840 --> 00:47:43,200
Speaker 1: to write, but Snopes broke it down and it seems

746
00:47:43,200 --> 00:47:45,360
Speaker 1: like it's an app and it was all a big trick.

747
00:47:46,440 --> 00:47:52,800
Speaker 1: Yep curses who was like, Convince, everyone loves just gonna write.

748
00:47:54,040 --> 00:47:55,800
Speaker 1: I don't know. I love it though, if it's a

749
00:47:55,880 --> 00:47:57,880
Speaker 1: slow like it's when you're an evil villain and you

750
00:47:57,960 --> 00:48:02,880
Speaker 1: got to start out small, star small, try different things, sticks,

751
00:48:03,000 --> 00:48:05,439
Speaker 1: work your way up to kidnapping and murder, learn about

752
00:48:05,520 --> 00:48:09,879
Speaker 1: human nature. Believe this lobster video, lobster can write, Okay,

753
00:48:10,400 --> 00:48:14,279
Speaker 1: make a note the Evil League of Evil will we'll

754
00:48:14,280 --> 00:48:17,480
Speaker 1: we'll take We'll take you. At that point, I think yeah.

755
00:48:18,000 --> 00:48:24,120
Speaker 1: Um other important question, do lobsters live forever? Um? Well,

756
00:48:24,280 --> 00:48:28,280
Speaker 1: the answered the answers now. Essentially, lobsters do not age

757
00:48:28,360 --> 00:48:31,120
Speaker 1: the way that we humans do. Given the right circumstances,

758
00:48:31,520 --> 00:48:34,560
Speaker 1: they don't stop growing and and they'll you know, continue

759
00:48:34,600 --> 00:48:38,000
Speaker 1: molting and growing for decades and they won't lose their

760
00:48:38,040 --> 00:48:41,399
Speaker 1: their strength or their cardiovascular health because it's not really

761
00:48:41,440 --> 00:48:44,680
Speaker 1: cardiovascular at that point. Um or their ability to reproduce

762
00:48:44,960 --> 00:48:48,440
Speaker 1: the way that we will researchers think that they do

763
00:48:48,520 --> 00:48:51,680
Speaker 1: eventually like run low on energy, maybe due to a

764
00:48:51,719 --> 00:48:54,480
Speaker 1: food supply and demand issue to keep them running at

765
00:48:54,480 --> 00:48:57,440
Speaker 1: those increasing sizes, or maybe they'll they'll get sick and

766
00:48:57,440 --> 00:48:59,759
Speaker 1: they won't be able to mold, like their shell will stick,

767
00:49:00,200 --> 00:49:04,239
Speaker 1: which leads to fatal complications. So they do die of

768
00:49:04,280 --> 00:49:06,600
Speaker 1: natural causes, just not the same natural causes that we

769
00:49:06,680 --> 00:49:13,520
Speaker 1: die of. Yeah yeah, because yeah uh, and lobster shells

770
00:49:13,560 --> 00:49:18,959
Speaker 1: are really cool. Um okay, so some some materials scientists

771
00:49:19,160 --> 00:49:24,239
Speaker 1: have been looking specifically at the shells of lobsters underbellies.

772
00:49:24,760 --> 00:49:26,960
Speaker 1: Um so, so the top, the top of lobster shells

773
00:49:26,960 --> 00:49:29,360
Speaker 1: in their claws are made of this very hard material.

774
00:49:29,400 --> 00:49:32,439
Speaker 1: It's fairly inflexible. It it'll it'll crack under pressure. You've

775
00:49:32,440 --> 00:49:35,800
Speaker 1: probably noticed that if you have ever deconstructed a lobster

776
00:49:36,000 --> 00:49:39,440
Speaker 1: to con assume um. But their bellies are are shelled

777
00:49:39,480 --> 00:49:42,280
Speaker 1: in with this more flexible stuff. It's made of kiton

778
00:49:42,560 --> 00:49:45,759
Speaker 1: but also like water, and it's constructed in these in

779
00:49:45,800 --> 00:49:48,880
Speaker 1: these micro layers sort of like a plywood or carbon fiber.

780
00:49:50,440 --> 00:49:54,600
Speaker 1: Each layer has fibers of kyton running through them and

781
00:49:54,600 --> 00:49:57,239
Speaker 1: and and each layers is offset from the last at

782
00:49:57,280 --> 00:49:59,880
Speaker 1: a slightly different angle, So the fibers run sort of

783
00:50:00,000 --> 00:50:03,319
Speaker 1: cross wise layer to layer, and and this is cool

784
00:50:03,360 --> 00:50:05,880
Speaker 1: for two reasons. First off, it means that if you

785
00:50:06,080 --> 00:50:08,920
Speaker 1: cut a gouge at the material, you're only going to

786
00:50:09,000 --> 00:50:11,399
Speaker 1: get through a few of these little micro layers before

787
00:50:11,400 --> 00:50:14,240
Speaker 1: the angle of the others start making it real hard

788
00:50:14,400 --> 00:50:17,960
Speaker 1: to keep going. Um. And second, the material can be

789
00:50:18,000 --> 00:50:20,719
Speaker 1: stretched to almost twice its length before it starts to

790
00:50:20,760 --> 00:50:24,759
Speaker 1: go stiff and get breakable. Uh. The researchers said, it's

791
00:50:24,960 --> 00:50:26,640
Speaker 1: it's as tough as the stuff that we used to make,

792
00:50:26,680 --> 00:50:30,480
Speaker 1: like garden hoses and conveyor belts and car tires. Wow.

793
00:50:31,400 --> 00:50:34,920
Speaker 1: Uh So I really hope that something based on this design,

794
00:50:35,719 --> 00:50:39,960
Speaker 1: or just something made out of lobster belly shell yeah,

795
00:50:40,160 --> 00:50:43,680
Speaker 1: comes out later. I love biomemetics. It's a really fascinating

796
00:50:43,719 --> 00:50:48,759
Speaker 1: field by memetics being a design based on biological systems.

797
00:50:49,160 --> 00:50:51,640
Speaker 1: I hope that, um, that car that looks like a

798
00:50:51,680 --> 00:50:55,840
Speaker 1: lobster was one day made out of that stuff, and

799
00:50:55,880 --> 00:50:57,879
Speaker 1: then you would really not want to run into that guy.

800
00:50:57,960 --> 00:51:06,839
Speaker 1: Oh man, it's like a tank hell exactly like that. Yes, yeah,

801
00:51:07,000 --> 00:51:11,880
Speaker 1: ideas lobster truck. I can't remember the name of lobster mania.

802
00:51:13,680 --> 00:51:17,719
Speaker 1: Uh yeah, so that's that's I think, that's what I think.

803
00:51:17,719 --> 00:51:20,120
Speaker 1: That's what I've got about lobsters. We got all have

804
00:51:20,160 --> 00:51:22,760
Speaker 1: to say about lobster Yeah, this is the longest episode

805
00:51:22,760 --> 00:51:25,359
Speaker 1: we've had in a minute, and I think we could

806
00:51:25,400 --> 00:51:29,520
Speaker 1: have kept going. Oh, I had to stop myself. As

807
00:51:29,680 --> 00:51:32,040
Speaker 1: as it is, I think I went on too long.

808
00:51:32,280 --> 00:51:34,480
Speaker 1: I did not get my other homework done for the day.

809
00:51:34,719 --> 00:51:39,040
Speaker 1: But um, you gotta consider it. You gotta consider the

810
00:51:39,120 --> 00:51:52,200
Speaker 1: lobster Well, this brings us to norm that sounds Widberg makes.

811
00:51:54,680 --> 00:51:59,040
Speaker 1: Oh I can't. I can't reproduce it personally. Where I

812
00:51:59,080 --> 00:52:04,280
Speaker 1: gotta add it through my is some impressions ever growing

813
00:52:04,640 --> 00:52:10,880
Speaker 1: and not. I'm not marking anything off perfect. Yes, all right,

814
00:52:11,239 --> 00:52:13,920
Speaker 1: Samantha wrote, I'm currently binging the show a bit to

815
00:52:13,960 --> 00:52:15,840
Speaker 1: catch up, back up, since I fell behind. I'm on

816
00:52:15,880 --> 00:52:18,800
Speaker 1: the chocolate chip cookie episode. Since I still had the

817
00:52:18,880 --> 00:52:21,440
Speaker 1: natilla episode in the brain, I thought i'd share with

818
00:52:21,480 --> 00:52:25,440
Speaker 1: you wonderful, delicious concoction. My husband came up with fun

819
00:52:25,440 --> 00:52:30,000
Speaker 1: fetty natle cookies. Yes, it's as good as it sounds.

820
00:52:30,320 --> 00:52:32,480
Speaker 1: He freezes small dabs and to tell us so that

821
00:52:32,640 --> 00:52:35,280
Speaker 1: they're solid enough to handle, then makes the fun fetty

822
00:52:35,320 --> 00:52:38,280
Speaker 1: cake mix into cookie mix, and each cookie he stuffs

823
00:52:38,280 --> 00:52:41,239
Speaker 1: in a tell ball, totally encasing it in the cookie dough.

824
00:52:41,440 --> 00:52:45,440
Speaker 1: The result is a delicious cookie with melty, delicious Natalia inside.

825
00:52:46,080 --> 00:52:48,600
Speaker 1: I'm sure it would work with other sugar cookie variations,

826
00:52:48,640 --> 00:52:51,520
Speaker 1: but it's more fun with fun. I mean it's in

827
00:52:51,560 --> 00:52:57,920
Speaker 1: the name. It's so delightful. I've done that once with

828
00:52:58,880 --> 00:53:01,200
Speaker 1: like a cupcake and I put cookie, don't want the cupcake,

829
00:53:02,200 --> 00:53:08,280
Speaker 1: but I've never done this. Yeah, experiments excellent, Allen wrote,

830
00:53:08,560 --> 00:53:10,960
Speaker 1: I would like to make a few observations after after

831
00:53:11,000 --> 00:53:13,279
Speaker 1: listening to your recent podcast on m R E s.

832
00:53:13,640 --> 00:53:16,040
Speaker 1: I speak from over forty two years of eating field

833
00:53:16,120 --> 00:53:18,480
Speaker 1: rations in one sort or another, from cans to the

834
00:53:18,520 --> 00:53:22,000
Speaker 1: modern iterations of US and Canadian rations. Along the way,

835
00:53:22,000 --> 00:53:24,960
Speaker 1: I've had a chance to try British, German and French rations.

836
00:53:25,280 --> 00:53:27,680
Speaker 1: The first thing to say is that today's m R.

837
00:53:27,719 --> 00:53:30,800
Speaker 1: E s are vastly improved over the old canned rations.

838
00:53:31,000 --> 00:53:33,560
Speaker 1: Ham and egg, omelet and chicken bits in a slimy

839
00:53:33,600 --> 00:53:36,719
Speaker 1: gelatine come to mind. The second point I would like

840
00:53:36,760 --> 00:53:40,000
Speaker 1: to make is that means of heating them have also varied.

841
00:53:40,280 --> 00:53:43,719
Speaker 1: Early rations had hexamine heating tablets, which gave most of

842
00:53:43,760 --> 00:53:47,960
Speaker 1: the food a unique chemical taste. The meal pouches have

843
00:53:48,160 --> 00:53:51,080
Speaker 1: also been heated on top of lights and office trailers,

844
00:53:51,120 --> 00:53:54,000
Speaker 1: or on top of engine manifolds. Some were riskier than

845
00:53:54,040 --> 00:53:56,800
Speaker 1: other methods. A preferred method was a pot of boiling

846
00:53:56,800 --> 00:54:01,320
Speaker 1: water or a pressure cooker. The modern self heating pouch

847
00:54:01,360 --> 00:54:03,760
Speaker 1: has done away with much of the uncertainty about heating

848
00:54:03,840 --> 00:54:07,600
Speaker 1: the meals. However, an awful lot of them are eaten cold.

849
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Speaker 1: As great as the modern rations are and the variety available,

850
00:54:11,160 --> 00:54:14,040
Speaker 1: it still doesn't preclude with an outpost getting a few

851
00:54:14,080 --> 00:54:17,000
Speaker 1: weeks of rations with a couple of meal choices. Imagine

852
00:54:17,000 --> 00:54:18,880
Speaker 1: three meals a day with the same menu for a

853
00:54:18,920 --> 00:54:27,760
Speaker 1: couple of weeks. Even poached salmon will be tiresome. Ah yeah, yeah, yeah,

854
00:54:28,160 --> 00:54:32,520
Speaker 1: I can imagine, I can I can see that. Oh absolutely,

855
00:54:33,080 --> 00:54:37,240
Speaker 1: And variety, y'all. It's delicious. It's important. It is important.

856
00:54:37,280 --> 00:54:40,560
Speaker 1: I've been really appreciating everybody who wrote in about their

857
00:54:40,840 --> 00:54:46,520
Speaker 1: m e oh goodness mm hmmmmmm. So expect some more

858
00:54:46,560 --> 00:54:49,000
Speaker 1: of those over the coming weeks. But in the meantime

859
00:54:49,040 --> 00:54:51,040
Speaker 1: we would like to thank both of them for writing

860
00:54:51,080 --> 00:54:53,080
Speaker 1: in and if you would like to write to us,

861
00:54:53,320 --> 00:54:57,080
Speaker 1: you can yeah. Our email is Hello at saborpod dot com.

862
00:54:57,080 --> 00:54:59,480
Speaker 1: We're also on social media. You can find us on

863
00:55:00,080 --> 00:55:03,520
Speaker 1: s book, Twitter, and Instagram at savor Pod. We do

864
00:55:03,600 --> 00:55:06,560
Speaker 1: hope to hear from you. Savor is a production of

865
00:55:06,560 --> 00:55:08,960
Speaker 1: I Heart Radio and Stuff Media. For more podcasts from

866
00:55:08,960 --> 00:55:11,880
Speaker 1: my heart Radio, visit the I Heart Radio app, Apple Podcasts,

867
00:55:11,920 --> 00:55:15,200
Speaker 1: or wherever you listen to your favorite shows. Thanks as

868
00:55:15,200 --> 00:55:18,040
Speaker 1: always to our super producers Andrew Howard and Dylan Pagan.

869
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Speaker 1: Thanks to you for listening, and we hope that lots

870
00:55:20,000 --> 00:55:28,480
Speaker 1: more good things are coming your way