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Speaker 1: Bellow and welcome to save our protection of I heeart,

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Speaker 1: radio and stuff media. I'm Annies and I'm Lauren Boke

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Speaker 1: Obam and today we're talking about airline food, which is

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Speaker 1: very appropriate for us because Laura and I were just

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Speaker 1: on one of those airplane things and four of them

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Speaker 1: in fact. Oh my gosh, you're right, you are right.

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Speaker 1: My body is outside of space and time. I think

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Speaker 1: it's thirty three o'clock right now. I don't know what's happening. Yeah.

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Speaker 1: We we just got back from from Hawaii from our

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Speaker 1: field trip to Hawaii, and um we also took a

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Speaker 1: couple of days out in Maui. So so we were

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Speaker 1: on all of the airplanes, two small ones and two

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Speaker 1: big ones because we came back. We did, we did.

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Speaker 1: I mean, my mind is, my body has been returned.

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Speaker 1: You know what is time? Anyway? True words have not

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Speaker 1: been said are We actually have wanted to talk about

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Speaker 1: this for a while and it it's pretty frequently requested,

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Speaker 1: and so we thought, yeah, this is a good time.

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Speaker 1: Just been on a plane. We had many bottles of prosecco,

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Speaker 1: which I did not know that you could get on

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Speaker 1: airplanes and are delightful and they are screw caps. And

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Speaker 1: I also did not know that about the tiny little

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Speaker 1: mini bottles. Yeah, we we took a minute to figure

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Speaker 1: it out. I also appreciate that when the last time

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Speaker 1: they did their service, the flight attendant just handed me one.

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Speaker 1: She didn't even ask. She was like, I can tell

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Speaker 1: what when she when I When I asked for one,

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Speaker 1: she like sighed and got it out for me. And

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Speaker 1: I think that she just went ahead and got you one.

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Speaker 1: She didn't want to have to back into that bottom drawer.

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Speaker 1: I appreciate that. I appreciate that it was six thirty

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Speaker 1: in the morning local time. Again, who time very very

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Speaker 1: confusing right now, and I wanted to ask, what is

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Speaker 1: the most interesting thing you've ever had on a plane?

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Speaker 1: Was that? It? Oh? Wow? I think that was my

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Speaker 1: favorite thing that I've had in recent memory on an airplane.

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Speaker 1: I haven't taken that many longer flights recently, so aside

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Speaker 1: from when I was a kid, the only time that

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Speaker 1: I ever had an opportunity to to have like a

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Speaker 1: real in flight meal was going to and from England.

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Speaker 1: And I really liked the little cheese plate snack boxes

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Speaker 1: that BUILTA had for a while. That was my favorite

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Speaker 1: because cheese is delicious. I know what's in it. Um,

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Speaker 1: so you don't have to worry about like ingredient labels

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Speaker 1: and stuff like that. And yeah abovey cheese, I mean

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Speaker 1: enough said, right right cheese? Yeah, yeah, how about you.

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Speaker 1: I had that romanescuo cauliflower once, right, Yeah, it was

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Speaker 1: pretty soon after we started the show, and after we

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Speaker 1: did that episode, because of course cauliflower was the second

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Speaker 1: episode we did You're Welcome, and I never had it,

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Speaker 1: And then they served it on the plane and it

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Speaker 1: was beautiful and strange and fractal. Yeah exactly. And um

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Speaker 1: my flight to Australia, which is probably one of the

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Speaker 1: best food experiences I've ever had. No sponsorship here, just

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Speaker 1: it was. Um they had a bag of snacks when

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Speaker 1: you got off of the plane, which was very much

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Speaker 1: appreciated for a poor college student. And they had ice

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Speaker 1: cream and not like the like little tin kind like

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Speaker 1: ice cream, like a cone, like a heck and cone,

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Speaker 1: he and cone of ice cream. It was really what

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Speaker 1: technology is? How well there aren't all scoops on in

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Speaker 1: the air. I don't know. I don't know why my

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Speaker 1: brain is refusing to acknowledge that. I'm just imagining all

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Speaker 1: of the potential for for pratt falls with ice cream

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Speaker 1: cones on an airplane. Materulates, Oh, now that needs to

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Speaker 1: be done in some movies somewhere, Absolutely, no question about it.

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Speaker 1: But all of this brings us to our questions airline food.

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Speaker 1: What is it? Well, people need to eat like multiple

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Speaker 1: times a day. Sometimes people are on airplanes. Oh so deep?

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Speaker 1: Yeah yeah, um food food on airplanes, It happens. It's

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Speaker 1: it's pretty straightforward as far as our question normally goes.

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Speaker 1: UM offerings do very pretty drastically. For example, are our

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Speaker 1: recent economy class trip featured sandwiches and wraps which were

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Speaker 1: served with chips or cookies or maybe a piece of fruit,

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Speaker 1: depending on if you've got a special meal or like

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Speaker 1: the regular meal. UM first class services. Who buddy? Uh?

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Speaker 1: I read? I read a twelve article from the from

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Speaker 1: The New York Times that mentioned a dish a basque

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Speaker 1: shrimp with tumor excented pasta and lemon grass, a braised

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Speaker 1: soy flavored duck with yam rice. More recently from Singapore Airlines,

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Speaker 1: beef with boy gras and a white wine treffle sauce.

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Speaker 1: And forget about plastic trays. Sing Poor Airlines specifically UM.

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Speaker 1: Their first class meals are served on wedgewood bone china

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Speaker 1: designed specifically for the airline. My goodness. I know on

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Speaker 1: Emirates a canope a marinated feto with mango and basil,

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Speaker 1: or of a poached lobster with pissabi mayonnaise, a cheese

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Speaker 1: course after dessert. What I know on Eddie Hud the

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Speaker 1: protein of your choice is cooked to temperature for you

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Speaker 1: on the plane, and they brew fresh cappuccinos on board.

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Speaker 1: What see. I have been fortunate enough to be upgraded

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Speaker 1: to first class before, but never on a flight long

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Speaker 1: enough and I'm trying to remember. I know you'd get

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Speaker 1: the alcohol and like a wide variety of snacks to

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Speaker 1: choose from. Yeah, like like a big old basket of

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Speaker 1: like chips. Yes. Oh and I love a son chip.

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Speaker 1: I love an eminem peanut. No sponsorship, no slaying true words. Okay,

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Speaker 1: but what about a nutrition Well okay, so it depends

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Speaker 1: um Again in economy, it's usually heavier on the carbs

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Speaker 1: and fat than on the protein, pretty low on vegetables

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Speaker 1: and fiber. Some airlines are better than others providing nutritional

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Speaker 1: information and ingredient lists, which is really heck and frustrating

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Speaker 1: speaking as a human with like a lot of food intolerances.

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Speaker 1: Like like you say, hey, hey, turkey sandwich, I'm like, okay,

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Speaker 1: what's in the honey mustard that comes on it? Is

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Speaker 1: it something that will essentially give me food poisoning for

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Speaker 1: a few hours? You don't know. Yeah, And that's my

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Speaker 1: rant for now. That's that's my current turkey sandwich rant.

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Speaker 1: Tomorrow will be a ham sandwich rant. It rotates throughout

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Speaker 1: the week like most sandwich choices do. Absolutely, a tray

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Speaker 1: of airline food has an average of about calories. But

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Speaker 1: as you say, Lauren, that's an average of a wide variant.

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Speaker 1: Oh sure, yeah. There there is a site called Diet

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Speaker 1: Detective that runs investigations of major US airlines every year

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Speaker 1: and reports on the calorie counts, health and safety of

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Speaker 1: the food and water. As of Alaska Airlines came out

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Speaker 1: on top of which I am a frequent flyer. Yeah,

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Speaker 1: because they partner with a lot of other airlines. Again,

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Speaker 1: no sponsorship, UM numbers wise, this is a third teen

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Speaker 1: billion dollar global industry we're talking about, and it's estimated

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Speaker 1: it will be eighteen billion dollars by one Singapore Airlines

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Speaker 1: spent a million bucks building a low pressure kitchen here

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Speaker 1: on Earth to simulate the working environment of airplanes at

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Speaker 1: cruising altitude. Serious planning does go into this stuff, other

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Speaker 1: than building wacky kitchens like that. Um it takes some

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Speaker 1: six to eight months to design and implement new menus. Also,

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Speaker 1: Korean Air owns a farm with over sixt cattle and

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Speaker 1: some five thousand chickens and like grains and vegetables that

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Speaker 1: it uses for its first class meals. Wow, they have

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Speaker 1: their own cow and yeah, just for just for like

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Speaker 1: a concept of scale. United Airlines serves fifty million meals

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Speaker 1: a year, which is about fourteen thousand every day. Emirates

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Speaker 1: Airlines out of Dubai says they handle nine thousand meals

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Speaker 1: a day and it's not even that capacity, as we

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Speaker 1: will learn later. Oh. The largest airline catering company in

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Speaker 1: the world, LSG sky Chefs, a subsidiary of Luftonza, turns

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Speaker 1: out a million meals a day and a flight delay

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Speaker 1: of over six hours necessitates tossing all of the food

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Speaker 1: loaded onto the delayed aircraft. That's because contrary to how

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Speaker 1: prepackaged everything might seem, most airline meals are made fresh

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Speaker 1: within like twenty four to thirty six hours of departure

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Speaker 1: at or near the airport in question. The hot dishes

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Speaker 1: are par cooked to a safe temperature and then wrapped

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Speaker 1: for heating and serving on the plane, or pre cooked

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Speaker 1: then chilled for reheating on longer flights. It's considered preferable

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Speaker 1: to do the former because of the the high energy

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Speaker 1: expenditure of reheating food in the air yeah a study

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Speaker 1: found that airlines charge twenty six hundred percent more for

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Speaker 1: food items than supermarkets. The typical airline food tray is

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Speaker 1: allowed just one point five inches of height a little

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Speaker 1: under four centimeters to space constraints, and that's why airline

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Speaker 1: food might appear flat. It does appear flat in The

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Speaker 1: International air Transport Association found that airplane passengers racked up

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Speaker 1: five point seven million tons of trash, and most of

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Speaker 1: this trash was largely food related waste. Sure, due to

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Speaker 1: agricultural and border laws around the world, leftovers, especially from

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Speaker 1: international flights, generally must be are destroyed. This, of course,

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Speaker 1: has had to a black market of airplane food. In India,

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Speaker 1: a smuggled one lead bottle of tropicana will run you

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Speaker 1: thirty two cents. Pilots get different meals. Yes, which is

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Speaker 1: an extra precaution to prevent food poisoning. Yes, I mean good,

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Speaker 1: I mean good that if that was the time to

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Speaker 1: become a pilot. No no, no, no no no no

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Speaker 1: not for you, no no, no, no, thank you. Okay okay.

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Speaker 1: In twenty twelve, the e p A found that one

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Speaker 1: in eight planes failed to meet their water safety standards,

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Speaker 1: particularly sidebar hot water. Yeah. Yeah, um. The way that

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Speaker 1: the tea and coffee containers are cleaned or not cleaned

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Speaker 1: in between services can lead to some not completely terrifying,

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Speaker 1: but certainly off putting numbers of of of pathogens like

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Speaker 1: bacteria and stuff like that in in those containers. Experts

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Speaker 1: advised that you look up your flight carriers ratings before

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Speaker 1: you drink the coffee, your tea that's prepared on board

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Speaker 1: your flight, which is going to change how I fly

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Speaker 1: me too. Also, something else I read is um, a

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Speaker 1: lot of flight attendants have said they recommend that you

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Speaker 1: bring a wipe and wipe down the food train. Oh really,

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Speaker 1: it might not have been cleaned, and a lot of

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Speaker 1: people use them as changing taper changing tables. Really. Yeah, gosh, gosh,

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Speaker 1: we're learning so much right after we've flowed. This would

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Speaker 1: have been great knowledge. More like, well, something that can

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Speaker 1: help you listeners, though if you don't know about this

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Speaker 1: is UM special options, and this was something that was

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Speaker 1: new to me. But a lot of airlines these days

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Speaker 1: you can go and check out it's like forty options

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Speaker 1: sometimes of different types of meals like UM low sodium

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Speaker 1: or bland sure yeah yeah, or different dietary preferences for

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Speaker 1: EVA lacto vegetarian, or especially if you're going to a

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Speaker 1: lot of places in Asia, you might have more options

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Speaker 1: for different types of different meals that will fit your lifestyle.

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Speaker 1: And frequently these meals are fresher, even fresher than than

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Speaker 1: the rest of the fair, and are delivered to you

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Speaker 1: first before anyone else gets there's yeah, and you feel

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Speaker 1: super cool, really special yeah yeah, until you open it

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Speaker 1: you're like, oh yeah, like god, this is still airlines UM.

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Speaker 1: And something else that makes sense is international airlines like

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Speaker 1: to cater to the cuisines of their home country and

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Speaker 1: also show it off to people that are coming UM,

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Speaker 1: which is one of the things I actually when I

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Speaker 1: first flew, I knew there was this negative reputation around

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Speaker 1: airline food, but I was excited to see what what

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Speaker 1: am I going to get a flying to France? You

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Speaker 1: know I was interested and I'm always still to this day.

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Speaker 1: What am I going to get if I'm flying to

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Speaker 1: ex country? Sure? Yeah, or just just anywhere. I don't know.

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Speaker 1: I'm delighted by the entire process. Like it's it's frequently

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Speaker 1: not extraordinarily delicious food on economy American air flights. Um,

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Speaker 1: but I don't know. There's something you get the little

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Speaker 1: kit there's all the little accoutreman like you have a

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Speaker 1: tiny salt packet. It's so cool salt packet and it's

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Speaker 1: always a surprise. Who knows that's gonna be here. It's

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Speaker 1: like those bubble machines with the you get the little

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Speaker 1: surprised toys. Yes, we spent a lot of time at

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Speaker 1: those machines and our recent trip we did. Um uh,

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Speaker 1: but yes, that the special options are worth checking out.

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Speaker 1: I would say they're free. I mean, you know, no

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Speaker 1: reason not to. I guess totally cool. Um And this

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Speaker 1: about ring says to some history. Yes, but first it

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Speaker 1: brings us to a quick break for a word from

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Speaker 1: our sponsor. And we're back, Thank you sponsored, Yes, thank you.

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Speaker 1: We're back with history airline food goes back about as

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Speaker 1: long as commercial airplane travel makes sense. A nineteen nineteen

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Speaker 1: flight from London to Paris served the first airline meal,

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Speaker 1: a three shillings worth box lunch of a sandwich and fruit,

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Speaker 1: and for reference, the first commercial passenger flight took place

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Speaker 1: in nineteen fourteen, I believe in Florida St. Petersburg. However,

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Speaker 1: if we want to count hot air balloons, which autely,

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Speaker 1: then we can go back to eighteen thirty six, when

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Speaker 1: rich Europeans were served food while aloft. What food do

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Speaker 1: you ask, Oh, I'll tell you. Crew members made quick

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Speaker 1: ovens out of water and quicklime and would cook things

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Speaker 1: like steak. See steak on a hot air balloon. Yeah, yeah,

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Speaker 1: And and this is a chemical reaction that creates heat

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Speaker 1: and the hot air balloon. And this sounds terrifying to

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Speaker 1: me personally. That's where the rich folks trying to live

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Speaker 1: on the end. Back in the early days of plane

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Speaker 1: travel in the nineteen twenties, weight as in how much

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Speaker 1: is going on board, how much does the craft way

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Speaker 1: was way more of a concern, and it still is,

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Speaker 1: just not to the same extent. People would frequently be

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Speaker 1: weighed before they got on the plane, and I've been

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Speaker 1: on a plane and it caused much general anxiety. Everybody's

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Speaker 1: like and then they said it in kilograms, and we're

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Speaker 1: all from the United States, so there's a moment of

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Speaker 1: silence where everyone's case anyway. So that was a consideration

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Speaker 1: that went into food. And another one was energy, and

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Speaker 1: jins didn't have enough energy to spare for heating food,

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Speaker 1: meaning food was typically served cold. Dishes ranged from fruit

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Speaker 1: salad to cold chicken, fancy schmancy sandwiches brought out in

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Speaker 1: Weiger baskets with the lightest available China wear, best bill

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Speaker 1: of fare in the air, a t W a advertisement

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Speaker 1: tread and I've heard that cold fried chicken was actually

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Speaker 1: the most popular. Yeah, I heard that too. I mean

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Speaker 1: I read it. I didn't like it wasn't like around

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Speaker 1: the water cooler. Well, it could be very well, could

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Speaker 1: be European airlines. Did you want better? They boasted selections

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Speaker 1: like lobster salads, the Swas salads, cheese and fruit, and

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Speaker 1: of course champagne of course, of course the predecessors to

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Speaker 1: British airways and Quantas, which is the one I mentioned earlier.

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Speaker 1: No sponsorship again, but best food experience I've ever had

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Speaker 1: on plane offered lobster flogwas roasted chicken ox tongue, and

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Speaker 1: peaches and melva sauce. Important to note at this time

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Speaker 1: flying was rare for most people, super rare, yes, so

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Speaker 1: airlines really didn't rotate out menu options. There was no

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Speaker 1: need to mix things up because hardly anyone would notice, um,

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Speaker 1: thirty people on a plane. Most stuff brought on board

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Speaker 1: was brought to board and on these like thermisis that

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Speaker 1: connected to each other. Um. Some flights even handed out cigarettes. Man.

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Speaker 1: Times have changed as we move into the nineteen thirties.

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Speaker 1: We see the arrival of kitchens on some aircraft that

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Speaker 1: meant beef roasted midflight. Some pan Am flights even came

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Speaker 1: with dining rooms to enjoy said roasted beef. It was

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Speaker 1: like the coup ship system, with groups of diners going

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Speaker 1: in at different times, different intervals to what clawed tables.

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Speaker 1: Maybe there was a buffet there. Panama was really a

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Speaker 1: leader at this time. They had ads bragging about their

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Speaker 1: toast drivings that could heat pre made meals and three seconds.

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Speaker 1: I highly recommend looking it up. They're they're beautiful, very entertaining.

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Speaker 1: The hairstyles alone worth worth the price of admission, which

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Speaker 1: is zero dollars, so exactly in United Airlines began offering

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Speaker 1: hot coco, also on board flowers, crab meat, cocktails. Manon

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Speaker 1: aveile Baba rum on St. Patrick's Day. Lego lamb all

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Speaker 1: Right once wrote, I was on an airplane once on St.

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Speaker 1: Patrick's Day and we all got free bloody berries. That

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Speaker 1: was an interesting day. That's not thematic, but sure, but

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Speaker 1: I was like okay. A year later, United was the

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Speaker 1: first to have a functional airplane kitchen, and on these

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Speaker 1: meals at the time were multipurposed, first the obvious providing

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Speaker 1: sustenance two um, turning for what for many was a frightening,

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Speaker 1: our anxiety inducing experience into one that they enjoyed might

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Speaker 1: be too shug a word, but at least they were

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Speaker 1: slightly less miserable because at the time, yeah, most people

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Speaker 1: hadn't flown planes, weren't as safe then as they are now.

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Speaker 1: And on top of that, the technology didn't exist to

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Speaker 1: be up as high as we go now, so you

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Speaker 1: had flight closer to the ground, yeah, which means more

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Speaker 1: air turbulence, right, which means greater chance of spilling your

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Speaker 1: food and drink and also greater chance of air sickness.

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Speaker 1: And there's no pressurization, which meant food tasted more like

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Speaker 1: it did on the ground, so it was kind of

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Speaker 1: better in that sense. And and there were no in

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Speaker 1: flight movies, so it's also a form of entertainment. Yeah, yeah,

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Speaker 1: sure of course. And three food was a way to

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Speaker 1: stand out from other competitors, including cruises. Yeah, the f

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Speaker 1: A a regulated flight prices for gosh until the nineties seventies,

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Speaker 1: talk about that. So basically the only way that people

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Speaker 1: had that airlines had to stand out was the extras

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Speaker 1: like this, Yes, and if a flight, if I'm told

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Speaker 1: I'm going to get on a flight that's possibly make

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Speaker 1: me airsick and just shake me around all the time.

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Speaker 1: I want a champagne, I guess maybe I will. I

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Speaker 1: don't want the food, but I do have a champagne. Um.

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Speaker 1: Some flights even landed somewhere for lunch um enjoyed in

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Speaker 1: the hangar and or picnic tables while the plane refueled

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Speaker 1: for long journeys. Then, with the nineteen forties, we had

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Speaker 1: the advent of frozen food on flights, and the timing,

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00:19:23,720 --> 00:19:25,919
Speaker 1: once again was in part due to the military and

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Speaker 1: concern around the nutrition of U S soldiers being flown

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Speaker 1: into Europe. They wanted hot, good food, which they had

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Speaker 1: determined they being the government was good for morale. TV

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Speaker 1: Dinners took inspiration from this seven years later you can

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Speaker 1: see our Frozen Food episode for that um and this

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Speaker 1: made room for more options, and in the nineteen fifties

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Speaker 1: options abound. Oh yeah, the fifties and sixties, Oh yeah, yeah,

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Speaker 1: things like the Fujiyama room of Northwest Airlines featuring cut

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Speaker 1: up pineapples decked out with shrimp, she fruit, and cherry tomatoes.

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Speaker 1: Please look up pictures. It's glorious. Oh yeah, Oh my gosh.

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Speaker 1: Regional US airlines serve things that showcase their cuisine, like

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Speaker 1: creole dishes out of Southern Airlines. And let's not forget

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Speaker 1: serving style. Oh sure, because that was the thing too.

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Speaker 1: Shark Todi would be cut midile as the guests looked

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Speaker 1: on on the tons of passengers could enjoy beer out

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Speaker 1: of a rolling gig or my favorite, the Hunt Breakfast

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Speaker 1: of Western Airlines. Hunt Breakfast the Hunt Okay, in which

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Speaker 1: the attendance would dress in red coats and hats and

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Speaker 1: they'd have hunting horns. Hanging from their belt before serving breakfast,

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Speaker 1: and the experience was complete with the sounds of dogs

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Speaker 1: barking and horns blowing. Wow yes, oh wow. Indeed, I'm

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Speaker 1: trying to picture like the beautiful, sassy Delta attendants that

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Speaker 1: I know and love, Like being asked to dress up

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Speaker 1: in a hunting uniform and play like braying hound noises.

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Speaker 1: Ah jeez um, but yeah yeah, Like like like roasts

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Speaker 1: carved table side or seat side, seafood trades, Martini service,

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Speaker 1: free packs of cigarettes for dessert. I cannot get over that. Um.

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Speaker 1: And then we get to the sixties. With the adoption

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Speaker 1: of more jets, more seats and aircraft, and more people

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Speaker 1: willing to fill those seats, flights took less time. Airline

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Speaker 1: companies had to find ways to cook or quickly. This

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Speaker 1: was the time most airlines switched from glassware to plastic

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Speaker 1: to save money, space and energy. No need to Washington store. Also,

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Speaker 1: foods that didn't need civil weare became the norm, and

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Speaker 1: also trendy food items like pre deboned cornish hin which

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Speaker 1: I remember my grandparents serving this. When I read that,

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Speaker 1: I was like, oh, yeah, I guess it wasn't turned

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Speaker 1: at some time. I guess, so, I guess. So the

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Speaker 1: seventies saw on even greater uptick and food options, especially

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Speaker 1: for first class. Oh my goodness, amil could take two

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Speaker 1: hours total from from start to finish. Japan Airlines offered

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Speaker 1: a tea time with suke A selections. Post World War Two,

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00:22:14,720 --> 00:22:17,440
Speaker 1: charter flights were cheap and available, and this led to

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Speaker 1: long delays and airports, and that did not sit well

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Speaker 1: with folks paying top dollar to fly. So airlines began

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Speaker 1: to offer a cheaper tourist class, which we now know

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Speaker 1: as economy class. Um. Like you said, Lauren, Prior to this,

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Speaker 1: the government regulated airfairs, so everybody was charging the same route.

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Speaker 1: This drastically changed yes flying, yes, yeah, but before that

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Speaker 1: happened and maybe still, like I said, in first class, Um,

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Speaker 1: the seventies work peaked. Choice like vegetarian options, Hindu options,

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Speaker 1: all these things started to come into play. And then yes,

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Speaker 1: when Southwest Airlines launched in seven, they of themselves the

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Speaker 1: Peanut Airline. Oh this was right after that that regulation

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Speaker 1: was thrown out, so ticket prices could be whatever you

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Speaker 1: wanted them to be. Yes, and their gimmick was super

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Speaker 1: cheap ticket prices in exchange for less less of the prills. Ak,

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Speaker 1: you're not getting a meal, but you're getting some peanuts

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Speaker 1: and you have. I actually went on a flight a

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Speaker 1: couple of years ago. It wasn't Southwest. I think it

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Speaker 1: was air Tread, which is now owned by Southwest. But

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Speaker 1: in either case, um, you get the You get a

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Speaker 1: single pretzel in the packet and you're like, you turn

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Speaker 1: over the packet and it says something like, look at

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Speaker 1: this pretzel. Remember how cheap your ticket was. Look at

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Speaker 1: this pretzel again, please enjoy. Oh my goodness, I loved it.

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Speaker 1: I loved it. Oh my gosh. It's so funny to

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Speaker 1: me learning this because peanuts are just so associated with

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Speaker 1: airlines in my head. Yeah, it's like it's like popcorn

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Speaker 1: and movie theaters. Just like that. That is what that

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00:23:57,400 --> 00:24:02,320
Speaker 1: is what you get exactly. Another thing associated with the airlines.

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Speaker 1: Biscoff cookies on Delta flights. Yeah yes, um, and we

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Speaker 1: went on a very brief but derailed tangent right before

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Speaker 1: recording because we remembered Biscoff cookies. Um. So just a

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Speaker 1: side note in that's the year Delta adopted it. Hopefully

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Speaker 1: will return. Yeah, oh I would love to do a

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Speaker 1: Biscoff cookie episode. Um, yes, it's also one of the

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Speaker 1: uh ben Ben Bullen's a lovely girlfriend. Brandy works for

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Speaker 1: Delta Airlines, and so occasionally if she like kind of

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Speaker 1: wants to bribe you to do something or bribe me

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Speaker 1: to do something anyway, because this is a very effective

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Speaker 1: bribe bribe for me, she'll just like pass me a

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Speaker 1: little packet of Biscoff cookies. It's pretty amazing. Yes, it

400
00:24:42,040 --> 00:24:48,000
Speaker 1: is the chief of American Airlines decrees. Let's think a

401
00:24:48,080 --> 00:24:51,600
Speaker 1: lot of cut from every salad served in first class,

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00:24:51,680 --> 00:24:55,840
Speaker 1: and this amounted to a savings of forty thousand dollars.

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00:24:56,280 --> 00:24:58,280
Speaker 1: I looked into some of the more recent numbers, and

404
00:24:58,359 --> 00:25:02,440
Speaker 1: it is still crazy cutthroat like. Delta rand studies around

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00:25:02,480 --> 00:25:05,280
Speaker 1: twelve and found that they could save five hundred thousand

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00:25:05,320 --> 00:25:08,840
Speaker 1: dollars a year by slicing their lines for beverages into

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00:25:08,840 --> 00:25:13,760
Speaker 1: sixteenths instead of tenths. Five thousand dollars. Um that we're

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00:25:13,760 --> 00:25:17,120
Speaker 1: moving a single strawberry from first class salads would save

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00:25:17,160 --> 00:25:21,359
Speaker 1: them two hundred and ten thousand dollars a year. That

410
00:25:21,520 --> 00:25:25,359
Speaker 1: is nothing to sneeze at. No, no, uh. The eighties

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Speaker 1: and nineties were all about economy and airline meals suffered

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00:25:29,640 --> 00:25:31,520
Speaker 1: to the point that they got this rep for being

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Speaker 1: all terrible all the time, particularly in the United States.

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Speaker 1: I think that it was a little bit better in

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Speaker 1: many other places. Um. This was also a prime era

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Speaker 1: of packaged and frozen convenience foods, and I have to

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Speaker 1: assume that the same cultural reasons why like cocktails were

418
00:25:47,600 --> 00:25:53,920
Speaker 1: awful during that time led to in flight options being awful. Yeah. Yeah.

419
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Speaker 1: When Jet Blue debuted in two thousand, they came out swinging,

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Speaker 1: offering a variety of complementary snacks like the ever popular

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Speaker 1: Terrible Chips. To this day they hand out eight million

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Speaker 1: bags a year. That's a little bit of a cult

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Speaker 1: following from what I understand. Yes, Um, post nine eleven,

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Speaker 1: almost every domestic flight does away within meal flights to

425
00:26:17,000 --> 00:26:20,480
Speaker 1: cut down on cost since less people than ever are flying.

426
00:26:21,040 --> 00:26:24,199
Speaker 1: Knives are prohibited on flights and an airport restaurants, and

427
00:26:24,200 --> 00:26:26,239
Speaker 1: this is when we see the adoption of buy on

428
00:26:26,280 --> 00:26:29,840
Speaker 1: board foods. Yeah. The the economic recession of the early

429
00:26:29,880 --> 00:26:33,320
Speaker 1: two thousand's paired with those new regulations were a real

430
00:26:33,359 --> 00:26:36,320
Speaker 1: one to punch. Nine days after the nine eleven attacks,

431
00:26:36,680 --> 00:26:38,760
Speaker 1: American and t w A both announced that they were

432
00:26:38,760 --> 00:26:41,520
Speaker 1: scaling back their in flight meals happened so quickly UM

433
00:26:41,520 --> 00:26:43,639
Speaker 1: and Delta and Northwest did the same within a few weeks.

434
00:26:44,200 --> 00:26:48,359
Speaker 1: Domestic air carriers lost sixty billion dollars over the next

435
00:26:48,359 --> 00:26:52,640
Speaker 1: decade due to decreasing passenger numbers and increasing fuel prices,

436
00:26:52,960 --> 00:26:56,120
Speaker 1: and more regulations were coming. Yes, the plot to blow

437
00:26:56,200 --> 00:26:59,000
Speaker 1: up planes with liquid explosives happened in two thousand six.

438
00:26:59,000 --> 00:27:00,760
Speaker 1: I'm sure a lot of you remember that, UM, and

439
00:27:00,800 --> 00:27:02,640
Speaker 1: this is when we get the ban on liquids over

440
00:27:02,640 --> 00:27:05,760
Speaker 1: three ounces. That that's when it went to effect. UM.

441
00:27:05,880 --> 00:27:08,600
Speaker 1: So passengers either had to wait until the bever service

442
00:27:08,640 --> 00:27:11,560
Speaker 1: on a plane, are buying overpriced drink in the terminal,

443
00:27:11,920 --> 00:27:14,359
Speaker 1: or do what I do, which is hopefully remember to

444
00:27:14,400 --> 00:27:16,760
Speaker 1: bring your empty water bottle and then fill it up

445
00:27:16,800 --> 00:27:18,560
Speaker 1: on the other side. Oh yeah, yeah, yeah, you can

446
00:27:18,600 --> 00:27:22,040
Speaker 1: bring an empty bottle, yes, of whatever kind you want.

447
00:27:22,680 --> 00:27:24,880
Speaker 1: That's true. Yeah, yeah, it doesn't have to be your water,

448
00:27:24,920 --> 00:27:29,479
Speaker 1: doesn't have to be. Yeah. Anyway, I think you'd probably

449
00:27:29,520 --> 00:27:30,880
Speaker 1: look a scance at you if it were an empty

450
00:27:30,880 --> 00:27:35,000
Speaker 1: wine bottle. I'm just saying, yeah, yeah, you might not

451
00:27:35,040 --> 00:27:38,120
Speaker 1: want to do that. In two thousand seven, Emirates comes

452
00:27:38,119 --> 00:27:42,080
Speaker 1: out with the largest flight catering facility. Their capability was

453
00:27:42,160 --> 00:27:47,359
Speaker 1: slashes fifteen thousand meals a day. Most airlines switched to

454
00:27:47,480 --> 00:27:49,560
Speaker 1: Souvied in two thousand nine. Has a way to cook

455
00:27:49,640 --> 00:27:51,600
Speaker 1: large amounts of food on the ground before packaging it

456
00:27:51,760 --> 00:27:55,600
Speaker 1: up and reheating it midflight. Yeah. Yeah, the same thing

457
00:27:55,640 --> 00:27:59,320
Speaker 1: that makes your fancy fancy restaurant steaks super fancy also

458
00:27:59,600 --> 00:28:03,240
Speaker 1: makes year mediocre flight food. It can do barm It

459
00:28:03,280 --> 00:28:07,200
Speaker 1: can do both. It does help with the tenderness of proteins, especially,

460
00:28:07,320 --> 00:28:09,760
Speaker 1: so that's that's nice. It keeps everything nice and moist

461
00:28:11,280 --> 00:28:15,080
Speaker 1: that same year. Oh, this is my favorite. Sir Richard

462
00:28:15,160 --> 00:28:19,160
Speaker 1: Branson claims to have received a letter from a passenger

463
00:28:19,280 --> 00:28:25,080
Speaker 1: detailing his quote culinary journey from oh consistent of more

464
00:28:25,280 --> 00:28:29,040
Speaker 1: mustard than any man could consume in a month, potatoes

465
00:28:29,119 --> 00:28:32,840
Speaker 1: quote passed through the digestive tract of a bird and

466
00:28:32,960 --> 00:28:39,080
Speaker 1: a cuboid of beige matter. Branson's airline is the one

467
00:28:39,120 --> 00:28:42,800
Speaker 1: that had maybe still has those ice cubes shaped like

468
00:28:42,880 --> 00:28:47,000
Speaker 1: his head. Yeah. I think this has been confirmed by

469
00:28:47,000 --> 00:28:50,640
Speaker 1: by Virgin that that this really happened, that he called

470
00:28:50,920 --> 00:28:55,960
Speaker 1: the sender of this letter to apologize for well to

471
00:28:55,960 --> 00:28:59,880
Speaker 1: to to thank them for their um oh gosh, what

472
00:29:00,040 --> 00:29:05,400
Speaker 1: was the phrasing helpful yet tongue in cheek feedback? Yeah.

473
00:29:07,360 --> 00:29:11,120
Speaker 1: Uh and and I think I think Virgin apologized for

474
00:29:11,120 --> 00:29:13,080
Speaker 1: for for the experience, but said that it was an

475
00:29:13,080 --> 00:29:17,400
Speaker 1: award blitting menu that was quite popular on their Indian flights.

476
00:29:17,880 --> 00:29:21,440
Speaker 1: So I have a copy of the whole letter. Oh

477
00:29:22,040 --> 00:29:26,880
Speaker 1: do you yes? I don't know. I think I could

478
00:29:26,880 --> 00:29:29,320
Speaker 1: probably just read it out loud. Uh. Maybe we'll do

479
00:29:29,360 --> 00:29:33,720
Speaker 1: that at the end post credit scene. It's it's pretty great.

480
00:29:33,760 --> 00:29:37,720
Speaker 1: It's extremely British. Oh my goodness. Um kind of related.

481
00:29:37,800 --> 00:29:40,880
Speaker 1: I have seen a handful of articles and TV specials

482
00:29:40,920 --> 00:29:44,120
Speaker 1: about revamping airline food. I feel like there was a

483
00:29:44,120 --> 00:29:48,120
Speaker 1: mission impossible, not mission impossible. I don't watch Food Network Kitchen.

484
00:29:48,680 --> 00:29:52,320
Speaker 1: Maybe there's more than one, isn't there there's costaught impossible kitchen.

485
00:29:52,880 --> 00:29:54,480
Speaker 1: It's one of those things. It's it's it's one of

486
00:29:54,480 --> 00:29:58,480
Speaker 1: the Gordon Ramsey things. Yeah, about getting your food on

487
00:29:58,560 --> 00:30:06,320
Speaker 1: an airline. You need to know. In six American Airlines

488
00:30:06,360 --> 00:30:10,040
Speaker 1: partnered with Food Network chef Maneat Shohan to up the

489
00:30:10,160 --> 00:30:13,200
Speaker 1: ante on the meals available on international flights. Dot com

490
00:30:13,280 --> 00:30:17,840
Speaker 1: fite lamb. Yeah, it's a major movement as airlines have

491
00:30:17,880 --> 00:30:20,640
Speaker 1: started competing for customer attention again. Um, but it's not

492
00:30:20,840 --> 00:30:24,840
Speaker 1: super new. American had released this statement in two thousand eight.

493
00:30:25,240 --> 00:30:28,400
Speaker 1: Determined to remove the stigma attached to airline food in

494
00:30:29,320 --> 00:30:32,440
Speaker 1: American became the first airline to enlist the expertise of

495
00:30:32,480 --> 00:30:35,280
Speaker 1: prominent and well respected chefs to help craft the direction

496
00:30:35,400 --> 00:30:37,960
Speaker 1: of its in flight food service. Yeah, these days it

497
00:30:38,040 --> 00:30:40,840
Speaker 1: is common to hire even like James Beard award winning

498
00:30:40,920 --> 00:30:43,680
Speaker 1: chefs and to uh feature ingredients local to the departing

499
00:30:43,720 --> 00:30:47,120
Speaker 1: airport or to the receiving airport to fit with like

500
00:30:47,160 --> 00:30:51,400
Speaker 1: eight local kind of trends. Yes, um. And also allergy

501
00:30:51,400 --> 00:30:53,800
Speaker 1: awareness has really come into play. The recent flight we

502
00:30:53,800 --> 00:30:57,200
Speaker 1: were on, Yeah, they announced at the gate. They were like, also,

503
00:30:57,240 --> 00:30:59,480
Speaker 1: this is a no peanut flight, so don't like throw

504
00:30:59,520 --> 00:31:03,040
Speaker 1: peanut butter sandwiches at anybody. They said it nicer than

505
00:31:03,080 --> 00:31:06,240
Speaker 1: that they knew that I like to throw a piant

506
00:31:06,240 --> 00:31:09,400
Speaker 1: butter sandwich mid flight and then get up and fetch it.

507
00:31:09,400 --> 00:31:12,480
Speaker 1: That's my flight to exercise. Annie, I know that you

508
00:31:12,480 --> 00:31:18,600
Speaker 1: would never never even saying that. My stomach was like, no,

509
00:31:19,960 --> 00:31:25,440
Speaker 1: you monster. As of seventeen, the Hong Kong airline Cathay Pacific,

510
00:31:25,600 --> 00:31:29,200
Speaker 1: announced that they would start carrying a beer brewed specifically

511
00:31:29,400 --> 00:31:32,719
Speaker 1: to taste good during flights. Um, it's made with honey

512
00:31:32,800 --> 00:31:36,920
Speaker 1: and Longdon berries. Oh yeah. They also famously start their

513
00:31:36,920 --> 00:31:40,440
Speaker 1: first class service with with cruge champagne and caviar. Whoa,

514
00:31:41,040 --> 00:31:46,400
Speaker 1: I know. Wow. Yeah. Kind of alongside all of this, Um,

515
00:31:46,680 --> 00:31:51,200
Speaker 1: terminal food courts are getting better and better. Here in Atlanta,

516
00:31:51,320 --> 00:31:54,240
Speaker 1: we have a James Beard Award winning restaurant in our airport.

517
00:31:54,280 --> 00:31:56,600
Speaker 1: It is so good. Which one is that it's not

518
00:31:56,600 --> 00:31:58,880
Speaker 1: one Flu South is Oh? Yeah, no, no, it's totally

519
00:31:58,920 --> 00:32:02,160
Speaker 1: one Flu South. Oh no, they're They're amazing. It's so good.

520
00:32:02,240 --> 00:32:07,200
Speaker 1: I've made the journey out to terminal E yeah, me too, gosh,

521
00:32:08,080 --> 00:32:11,640
Speaker 1: and crossing terminals in Atlanta is well, it's easier than

522
00:32:11,680 --> 00:32:13,600
Speaker 1: doing it in many other airports, but it's still no joke.

523
00:32:13,840 --> 00:32:18,320
Speaker 1: It's no joke. I've arrived early to go to arriving

524
00:32:18,320 --> 00:32:21,000
Speaker 1: early is no joke. It's not, especially when you're already

525
00:32:21,040 --> 00:32:24,000
Speaker 1: supposed to be arriving early for your flight. Um. But yeah,

526
00:32:24,040 --> 00:32:26,200
Speaker 1: I think a lot of people have probably seen that

527
00:32:26,280 --> 00:32:29,680
Speaker 1: in airport terminals, this kind of similar thing of showcasing

528
00:32:30,080 --> 00:32:35,800
Speaker 1: whatever that city exactly exactly. Um, So that a brought

529
00:32:35,880 --> 00:32:40,120
Speaker 1: brings us to today, yes, and to some science. But

530
00:32:40,240 --> 00:32:42,080
Speaker 1: first it brings us to one more quick break for

531
00:32:42,080 --> 00:32:53,560
Speaker 1: a word from our sponsor, and we're back. Thank you sponsor, Yes,

532
00:32:53,560 --> 00:32:58,600
Speaker 1: thank you. We're back with sc yes, flavor science. Because

533
00:32:58,880 --> 00:33:01,960
Speaker 1: the science of Ta East is complicated. As we have

534
00:33:02,040 --> 00:33:04,520
Speaker 1: discussed on the show before, what you taste is not

535
00:33:04,600 --> 00:33:08,120
Speaker 1: just the compounds in food that interact with nerves in

536
00:33:08,160 --> 00:33:10,200
Speaker 1: your tongue and said signals to your brain that say, oh,

537
00:33:10,280 --> 00:33:12,840
Speaker 1: this has a flavor. We humans use all of our

538
00:33:12,840 --> 00:33:17,680
Speaker 1: available senses to taste food. One that modern airlines are

539
00:33:17,720 --> 00:33:21,040
Speaker 1: working on, perhaps the most in these are days of Instagram,

540
00:33:21,280 --> 00:33:24,120
Speaker 1: is the look of food. The website The Points Guy

541
00:33:24,280 --> 00:33:28,040
Speaker 1: ran a piece in describing Singapore Airlines, manager of in

542
00:33:28,120 --> 00:33:31,880
Speaker 1: flight Services, doing this initial round of dish judging of

543
00:33:31,920 --> 00:33:37,360
Speaker 1: like two dishes based solely on appearance. Wow, first round,

544
00:33:37,560 --> 00:33:41,680
Speaker 1: just appearance. Um, how many people are instagramming their plane food?

545
00:33:41,840 --> 00:33:46,440
Speaker 1: I mean I instagram the prosecco. It's pretty popular. I

546
00:33:46,760 --> 00:33:49,480
Speaker 1: mean there's something ah, there's something glorious about that weird

547
00:33:49,560 --> 00:33:53,400
Speaker 1: little like toolkit. Yeah, I agree. And also as we're

548
00:33:53,400 --> 00:33:56,160
Speaker 1: gonna get into you more in a second. It might

549
00:33:56,520 --> 00:34:00,320
Speaker 1: matter more because taste is kind of oh well, there's

550
00:34:00,320 --> 00:34:02,200
Speaker 1: a lot going on with it. There is, there is.

551
00:34:02,800 --> 00:34:06,000
Speaker 1: According to some studies, noise like a plane engine, say,

552
00:34:06,080 --> 00:34:10,680
Speaker 1: decreases the brain's ability to detect sweet taste. Yeah, it's

553
00:34:10,760 --> 00:34:13,680
Speaker 1: running it about eighty five deals, which isn't too wild,

554
00:34:13,719 --> 00:34:16,560
Speaker 1: but it is enough to mess with you on the ground.

555
00:34:16,680 --> 00:34:19,479
Speaker 1: Research out of Cornell showed that the noise of jet

556
00:34:19,520 --> 00:34:23,880
Speaker 1: engines dulls sweet flavors and enhances savory or umami tastes

557
00:34:24,400 --> 00:34:27,319
Speaker 1: because they think because the vibrations like set off a

558
00:34:27,360 --> 00:34:31,920
Speaker 1: nerve in your inner ear that just box with stuff. Huh. Yeah.

559
00:34:32,080 --> 00:34:35,400
Speaker 1: These days, recipes for in flight meals are purposefully made

560
00:34:35,440 --> 00:34:37,480
Speaker 1: so that they would be too sweet on the ground,

561
00:34:37,520 --> 00:34:40,120
Speaker 1: but they're just right in the air. That's so interesting.

562
00:34:40,560 --> 00:34:43,759
Speaker 1: Some airlines even offer noise canceling headphones to their first

563
00:34:43,760 --> 00:34:47,160
Speaker 1: class passengers. I'm not sure that would help with everything, actually,

564
00:34:47,200 --> 00:34:49,359
Speaker 1: because like part of our enjoyment of food is the

565
00:34:49,400 --> 00:34:52,600
Speaker 1: sound that it makes as we eat it, particularly crisp

566
00:34:52,600 --> 00:34:55,720
Speaker 1: and crunchy foods. There was a study out of Oxford

567
00:34:56,080 --> 00:34:58,359
Speaker 1: not related to two planes. I don't think, but they

568
00:34:58,360 --> 00:35:01,000
Speaker 1: boosted the sound of the crunch of ingles as some

569
00:35:01,120 --> 00:35:03,759
Speaker 1: subjects were eating them, and those subjects rated the chips

570
00:35:03,800 --> 00:35:07,480
Speaker 1: as fifteen percent fresher and crisper in the control group.

571
00:35:08,080 --> 00:35:12,080
Speaker 1: Oh my goodness. Um, dry air and altitude make it

572
00:35:12,120 --> 00:35:15,320
Speaker 1: more difficult to smell food, which is super important to taste.

573
00:35:16,000 --> 00:35:20,480
Speaker 1: Just why you want to bring in the spices. Yeah, oh,

574
00:35:20,560 --> 00:35:24,640
Speaker 1: and this is also why some experts, experts recommend Bloody

575
00:35:24,640 --> 00:35:27,840
Speaker 1: Mary's on a plane. So done, and and yeah, the

576
00:35:27,840 --> 00:35:31,160
Speaker 1: German airline Leftanza serves as much tomato juice as they

577
00:35:31,200 --> 00:35:34,720
Speaker 1: do beer, um, some four and twenty three thousand gallons

578
00:35:34,760 --> 00:35:38,360
Speaker 1: of each every year. And this factoid made them so

579
00:35:38,440 --> 00:35:43,760
Speaker 1: curious that they actually UM hired Germany's from Hoefer Institute

580
00:35:43,760 --> 00:35:47,640
Speaker 1: for Building Physics in order to study passengers perceptions of

581
00:35:47,760 --> 00:35:51,319
Speaker 1: sweetness and saltiness, and they discovered that both dropped by

582
00:35:51,360 --> 00:35:57,279
Speaker 1: up to during arid simulated flight conditions. And speaking of

583
00:35:57,719 --> 00:36:02,560
Speaker 1: arid flight conditions, flights can have like less than humidity,

584
00:36:02,560 --> 00:36:07,920
Speaker 1: which is way less than humidity, which is yeah, just

585
00:36:08,120 --> 00:36:12,200
Speaker 1: just wild. And so what's happening here with our perceptions

586
00:36:12,200 --> 00:36:15,240
Speaker 1: in the air is a few things. UM Okay, First,

587
00:36:15,400 --> 00:36:18,040
Speaker 1: many flavor compounds that your your tongue and your other

588
00:36:18,360 --> 00:36:21,400
Speaker 1: in mouth receptors interact with have to be dissolved in

589
00:36:21,480 --> 00:36:25,560
Speaker 1: water before they can interact with those nerve receptors, and

590
00:36:25,640 --> 00:36:28,359
Speaker 1: that means that if your mouth is dry, you'll taste less.

591
00:36:28,840 --> 00:36:31,880
Speaker 1: This is why many airline entrees are heavily sauced, and

592
00:36:32,120 --> 00:36:35,360
Speaker 1: meats are chosen for their high fat content, and sandwiches

593
00:36:35,400 --> 00:36:38,440
Speaker 1: tend to come with way too much dressing. Um. This

594
00:36:38,520 --> 00:36:40,920
Speaker 1: is also why the bread served on airplanes almost always

595
00:36:40,920 --> 00:36:43,560
Speaker 1: feel stale, like the air just SAPs the water right

596
00:36:43,600 --> 00:36:48,120
Speaker 1: out of it. However, newfangled steam ovens on planes can

597
00:36:48,160 --> 00:36:53,880
Speaker 1: help rather than convection, but also the pressure and dryness

598
00:36:53,960 --> 00:36:57,360
Speaker 1: of the air causes some some inflammation in the walls

599
00:36:57,400 --> 00:37:00,080
Speaker 1: of your sinuses, which which you know is the at

600
00:37:00,120 --> 00:37:02,680
Speaker 1: work of air tubes in your head. Right. A good

601
00:37:02,719 --> 00:37:06,440
Speaker 1: amount of what we perceive as flavor is actually volatile

602
00:37:06,480 --> 00:37:10,280
Speaker 1: compounds bouncing around in our sinuses as we chew food.

603
00:37:10,960 --> 00:37:15,640
Speaker 1: Some of those volatile compounds, under normal conditions will rise

604
00:37:15,920 --> 00:37:18,799
Speaker 1: from your mouth into your nose while you're eating, where

605
00:37:18,800 --> 00:37:22,360
Speaker 1: where they can be detected by the smell nerve endings

606
00:37:22,400 --> 00:37:25,560
Speaker 1: that are up there. Like think about how flat food

607
00:37:25,600 --> 00:37:27,879
Speaker 1: tastes when you have a head cold or or allergies

608
00:37:28,000 --> 00:37:33,879
Speaker 1: that are inflaming your sinuses. Same principle. Also, the air

609
00:37:33,920 --> 00:37:36,239
Speaker 1: pressure that the low air pressure, it's the equivalent of

610
00:37:36,280 --> 00:37:38,600
Speaker 1: like six to eight thousand feet above sea level on

611
00:37:38,640 --> 00:37:43,080
Speaker 1: a pressurized plane, might like directly bork with your taste buds.

612
00:37:43,360 --> 00:37:46,239
Speaker 1: And I use that incredibly scientific term bork because I

613
00:37:46,239 --> 00:37:48,680
Speaker 1: saw this repeated over and over again. But I didn't.

614
00:37:48,760 --> 00:37:52,040
Speaker 1: I wasn't able to find a scientific explanation for why

615
00:37:52,920 --> 00:37:58,120
Speaker 1: work the word bork was not repeated over and over

616
00:37:59,760 --> 00:38:03,000
Speaker 1: the Oh, I was so excited. I thought we'd stumbled

617
00:38:03,000 --> 00:38:08,000
Speaker 1: on some No. No, I suspect that, like because because

618
00:38:08,000 --> 00:38:10,520
Speaker 1: your taste buds can be sort of bundlely, and some

619
00:38:10,560 --> 00:38:13,160
Speaker 1: things make them bundle more, and some things make them

620
00:38:13,160 --> 00:38:17,440
Speaker 1: sort of open up, and so maybe the low pressure

621
00:38:17,960 --> 00:38:22,000
Speaker 1: makes them bundle more. I don't know. I didn't. I

622
00:38:22,000 --> 00:38:24,680
Speaker 1: couldn't find anything convincing. It might not even be true.

623
00:38:24,960 --> 00:38:27,280
Speaker 1: It might just be something that food journalists keep reporting.

624
00:38:27,840 --> 00:38:30,080
Speaker 1: Maybe it happens to some people and not other people. True,

625
00:38:30,200 --> 00:38:33,239
Speaker 1: who knows, ye, But yeah, all of the sciences to

626
00:38:33,280 --> 00:38:36,160
Speaker 1: say that if you have a choice, you should pick

627
00:38:36,440 --> 00:38:40,400
Speaker 1: bold flavored, sweeter foods and drinks. Um, spicy stews, really

628
00:38:40,680 --> 00:38:44,240
Speaker 1: big fruity wines, tomato based sauces rather than cream sauces.

629
00:38:44,560 --> 00:38:50,239
Speaker 1: Don't go for anything subtle, like we both did. And

630
00:38:50,320 --> 00:38:52,279
Speaker 1: I do want to add in one more fact here

631
00:38:52,400 --> 00:38:54,120
Speaker 1: that I can't remember what airline it was. I think

632
00:38:54,120 --> 00:38:56,440
Speaker 1: it might have been air Chan again, but they got

633
00:38:56,520 --> 00:38:59,160
Speaker 1: rid of their tomato juice and it caused such a

634
00:38:59,239 --> 00:39:04,200
Speaker 1: backlash that they brought it back. Yeah, not having it

635
00:39:05,800 --> 00:39:09,279
Speaker 1: my tomato jus on the flight, Yeah, I see. So

636
00:39:09,360 --> 00:39:12,920
Speaker 1: people they've gotten onto this somehow they have they have um.

637
00:39:12,920 --> 00:39:16,400
Speaker 1: Oh and also, in case you were wondering, No, you

638
00:39:16,440 --> 00:39:18,719
Speaker 1: do not get tips here on a plane than you

639
00:39:18,800 --> 00:39:22,040
Speaker 1: do on the ground. But you might feel tips here

640
00:39:22,080 --> 00:39:26,880
Speaker 1: because because the low pressure restricts your blood's oxygen uptake,

641
00:39:27,000 --> 00:39:29,040
Speaker 1: which is a thing that makes you feel kind of

642
00:39:29,040 --> 00:39:33,760
Speaker 1: woozy and lightheaded. Drinking alcohol also restricts your blood's oxygen uptakes,

643
00:39:33,760 --> 00:39:36,319
Speaker 1: so it's a similar it's a it's a symptom, but

644
00:39:36,440 --> 00:39:41,719
Speaker 1: not not caused by the alcohol. Yes, yeah, that makes sense,

645
00:39:42,400 --> 00:39:46,400
Speaker 1: I think. Yeah, in general, even if I'm not drinking

646
00:39:46,400 --> 00:39:51,880
Speaker 1: on a plane, I just feel just tripped out absolutely longer.

647
00:39:52,320 --> 00:39:54,120
Speaker 1: Oh sure, yeah, I don't know who I am after

648
00:39:54,200 --> 00:39:57,799
Speaker 1: like six hours of sitting in the same chair. Yeah yeah.

649
00:39:57,800 --> 00:39:59,640
Speaker 1: And you stand up and you look around and you're

650
00:39:59,680 --> 00:40:01,920
Speaker 1: thinking where am I? And there's so many people, and

651
00:40:01,960 --> 00:40:03,719
Speaker 1: then like all of a sudden, you remember that you're

652
00:40:03,800 --> 00:40:07,319
Speaker 1: hurtling through the sky in a metal tube and these

653
00:40:07,360 --> 00:40:12,320
Speaker 1: folks are just sleeping, just asleep, and space Jam is

654
00:40:12,360 --> 00:40:15,239
Speaker 1: readily available on your video screen and you don't know why.

655
00:40:15,280 --> 00:40:17,879
Speaker 1: It's under classics. You don't know why, but you have

656
00:40:17,960 --> 00:40:20,600
Speaker 1: to watch it, but you really need to. That movie

657
00:40:20,640 --> 00:40:25,680
Speaker 1: does not hold up. I'm not I actually, upon rewatching it,

658
00:40:26,040 --> 00:40:27,480
Speaker 1: I'm not sure it was to rewatch. That might have

659
00:40:27,520 --> 00:40:29,839
Speaker 1: been my first time. I don't remember any of that,

660
00:40:30,680 --> 00:40:34,919
Speaker 1: not any of it. Bill Murray's in it everyone, Yeah,

661
00:40:35,320 --> 00:40:38,960
Speaker 1: a lot, he is. He's surprisingly in it. Wayne Night

662
00:40:39,040 --> 00:40:45,160
Speaker 1: plays a major character. Uh yeah, we mm hmm. This

663
00:40:45,239 --> 00:40:47,360
Speaker 1: was the trip of Wayne Night. It really was. It

664
00:40:47,360 --> 00:40:52,759
Speaker 1: really was. And and I watched Jurassic Park. We had to. Yeah, um, well,

665
00:40:52,760 --> 00:40:54,880
Speaker 1: we visited one of the places in Hawaii were Jurassic

666
00:40:54,880 --> 00:40:57,239
Speaker 1: Park filmed, and that night we said, we said, this

667
00:40:57,280 --> 00:40:59,399
Speaker 1: is it. We've got to watch Jurassic Park, nothing else

668
00:40:59,400 --> 00:41:02,960
Speaker 1: to do about it, and we did. We did. Anyway,

669
00:41:02,600 --> 00:41:05,640
Speaker 1: this brings us to the end of their airline food

670
00:41:05,760 --> 00:41:22,440
Speaker 1: episode does, and it brings us to anyway, Sarah, listening

671
00:41:22,440 --> 00:41:24,719
Speaker 1: to your Grier Cheese episode, I found a call for

672
00:41:24,800 --> 00:41:27,880
Speaker 1: listener information that I had. We went to France and

673
00:41:27,920 --> 00:41:30,440
Speaker 1: Switzerland on our honeymoon and took a day trip up

674
00:41:30,480 --> 00:41:33,520
Speaker 1: to Grier at the recommendation of a friend. The historic

675
00:41:33,560 --> 00:41:35,600
Speaker 1: town is on the top of a hill and completely

676
00:41:35,640 --> 00:41:38,279
Speaker 1: enclosed by the city walls. There is in fact a

677
00:41:38,320 --> 00:41:42,040
Speaker 1: tour of the castle which was fascinating. Two fun stories

678
00:41:42,080 --> 00:41:44,200
Speaker 1: stick out in my memory. The first it is said

679
00:41:44,239 --> 00:41:46,879
Speaker 1: that once of the medieval women of the town were

680
00:41:46,920 --> 00:41:50,520
Speaker 1: caught unawares while their men were off fighting a neighboring kingdom.

681
00:41:50,560 --> 00:41:52,880
Speaker 1: The women took shelter in the castle with all of

682
00:41:52,920 --> 00:41:56,319
Speaker 1: their livestock. Then at night they lit the horns of

683
00:41:56,320 --> 00:41:59,440
Speaker 1: the goats on fire and sent them out to the

684
00:41:59,480 --> 00:42:02,400
Speaker 1: main gate. The scared off the would be invaders, and

685
00:42:02,440 --> 00:42:07,120
Speaker 1: the castle was saved flaming true. I hope that's true.

686
00:42:07,680 --> 00:42:11,400
Speaker 1: The second story is less apocryphal. Um during the eight hundreds,

687
00:42:11,400 --> 00:42:13,920
Speaker 1: the castle was purchased by a wealthy merchant family as

688
00:42:13,960 --> 00:42:16,320
Speaker 1: a summer home. They had a son who was an artist,

689
00:42:16,320 --> 00:42:17,759
Speaker 1: and they let him and his friends stay at the

690
00:42:17,760 --> 00:42:20,040
Speaker 1: castle whenever they wanted. This led to many of the

691
00:42:20,040 --> 00:42:23,280
Speaker 1: walls being painted and in many great neo classical landscapes,

692
00:42:23,320 --> 00:42:28,239
Speaker 1: including one depiction of the famous Flaming Goat defense. But

693
00:42:28,320 --> 00:42:30,319
Speaker 1: we did have fun due in the town for lunch

694
00:42:30,400 --> 00:42:35,839
Speaker 1: that day. I love it so much. But the more

695
00:42:35,880 --> 00:42:39,319
Speaker 1: traditional dish of the region is rocklette, which is where

696
00:42:39,320 --> 00:42:41,319
Speaker 1: they take half a wheel of cheese and melted under

697
00:42:41,360 --> 00:42:43,920
Speaker 1: a burner on the table. You scrape off the freshly

698
00:42:43,960 --> 00:42:46,640
Speaker 1: melted bits a little like you carve off the meat

699
00:42:46,840 --> 00:42:50,000
Speaker 1: for shore. Oh and if y'all have never seen video

700
00:42:50,080 --> 00:42:52,239
Speaker 1: of this or I mean hopefully seen it in person,

701
00:42:52,239 --> 00:42:56,160
Speaker 1: I've never seen it in person. It is glorious. Go

702
00:42:56,160 --> 00:42:58,640
Speaker 1: go look up a video, and also go look up

703
00:42:58,719 --> 00:43:03,800
Speaker 1: the flaming goats. It's really good. Yes, oh gosh, Ellen wrote,

704
00:43:04,080 --> 00:43:06,160
Speaker 1: I was inspired to email you in the first place

705
00:43:06,160 --> 00:43:08,799
Speaker 1: about the taco episode. I live in Calgary, not too

706
00:43:08,800 --> 00:43:10,719
Speaker 1: far from the restaurant you mentioned that was sued for

707
00:43:10,840 --> 00:43:13,719
Speaker 1: using taco Tuesdays. I happened to walk past it a

708
00:43:13,719 --> 00:43:15,640
Speaker 1: few days later on my way to get poutine, and

709
00:43:15,680 --> 00:43:17,759
Speaker 1: I saw the sign they had changed to comply and

710
00:43:17,800 --> 00:43:20,719
Speaker 1: thought you needed to see it. They now have Taco

711
00:43:20,880 --> 00:43:25,080
Speaker 1: Tuesdays t U E S D A Z. I guess

712
00:43:25,120 --> 00:43:26,879
Speaker 1: as long as you spell it differently, you can get

713
00:43:26,880 --> 00:43:29,440
Speaker 1: away with it. Then, before I got around to emailing you,

714
00:43:29,800 --> 00:43:32,480
Speaker 1: the watermelon episode came out. I don't know how many

715
00:43:32,480 --> 00:43:34,799
Speaker 1: Canadian listeners you have, so you may already know this,

716
00:43:34,880 --> 00:43:38,440
Speaker 1: but the watermelon has become ubiquitous with a Canadian Football

717
00:43:38,520 --> 00:43:42,479
Speaker 1: League team, the Saskatchewan rough Riders. They have the most

718
00:43:42,560 --> 00:43:45,399
Speaker 1: die hard fans in all of the CFL, and they

719
00:43:45,400 --> 00:43:48,760
Speaker 1: can often be seen wearing carved out watermelons as hats

720
00:43:48,760 --> 00:43:51,200
Speaker 1: to games. I've never really been able to find a

721
00:43:51,200 --> 00:43:53,880
Speaker 1: good reason why, but my mom is from a small

722
00:43:53,920 --> 00:43:57,320
Speaker 1: town in the Saskatchewan and she figures it's just because

723
00:43:57,360 --> 00:44:00,920
Speaker 1: the watermelons are green and that's the team's color. At

724
00:44:00,960 --> 00:44:03,520
Speaker 1: any rate, it's quite amusing and I'm sure very sticky

725
00:44:03,560 --> 00:44:06,560
Speaker 1: for the wearer. There was even a brewery in Saskatoon

726
00:44:06,600 --> 00:44:09,040
Speaker 1: that created a beer called melon Head, where the box

727
00:44:09,080 --> 00:44:13,280
Speaker 1: converted into a cardboard watermelon helmet to wear two games.

728
00:44:13,760 --> 00:44:17,000
Speaker 1: It's fantastic. Look at pictures. There's so many things for

729
00:44:17,040 --> 00:44:20,439
Speaker 1: you to look up. Oh, they're all worthwhile. They are.

730
00:44:20,880 --> 00:44:23,839
Speaker 1: Oh gosh, that's the best. I love it. I love

731
00:44:23,840 --> 00:44:27,800
Speaker 1: it so much. Thanks to both of them for writing

732
00:44:27,800 --> 00:44:29,520
Speaker 1: to us. If you would like to write to us,

733
00:44:29,600 --> 00:44:32,600
Speaker 1: you can or email is Hello at saber pod dot com.

734
00:44:32,719 --> 00:44:35,960
Speaker 1: We're also on social media. You can find us on Instagram, Twitter,

735
00:44:36,000 --> 00:44:38,680
Speaker 1: and Facebook at savor pod. We do hope to hear

736
00:44:38,680 --> 00:44:41,040
Speaker 1: from you. Sabor is a production of I Heart Radio

737
00:44:41,080 --> 00:44:43,239
Speaker 1: and Stuff Media. For more podcasts from my Heart Radio,

738
00:44:43,280 --> 00:44:45,360
Speaker 1: you can visit the I Heart Radio app, Apple Podcasts,

739
00:44:45,440 --> 00:44:47,920
Speaker 1: or wherever you listen to your favorite shows. Thank you,

740
00:44:47,960 --> 00:44:50,920
Speaker 1: as always to our super producers Dylan Bagan and Andrew Howard.

741
00:44:51,040 --> 00:44:52,719
Speaker 1: Thanks to you for listening, and we hope that lots

742
00:44:52,760 --> 00:44:58,960
Speaker 1: more good things are coming your way. Dear Mr Branson

743
00:44:59,120 --> 00:45:03,160
Speaker 1: reference Mumbai to Heathrow, seventh, December two eight I love

744
00:45:03,200 --> 00:45:05,279
Speaker 1: the Virgin brand, I really do, which is why I

745
00:45:05,280 --> 00:45:07,840
Speaker 1: continue to use it despite a series of unfortunate incidents

746
00:45:07,840 --> 00:45:10,719
Speaker 1: of the last few years. This latest incident takes the

747
00:45:10,760 --> 00:45:13,640
Speaker 1: biscuit ironically. By the end of the flight, I would

748
00:45:13,640 --> 00:45:16,080
Speaker 1: have gladly paid over a thousand rupees for a single

749
00:45:16,080 --> 00:45:19,200
Speaker 1: biscuit following the culinary journey of Hell I was subjected

750
00:45:19,239 --> 00:45:22,440
Speaker 1: to at the hands of your corporation. Look at this, Richard,

751
00:45:22,840 --> 00:45:26,920
Speaker 1: Just look at it. See image one above. I imagine

752
00:45:26,960 --> 00:45:29,319
Speaker 1: the same questions are racing through your brilliant mind as

753
00:45:29,320 --> 00:45:32,080
Speaker 1: we're racing through mine on that faithful day. What is this?

754
00:45:32,640 --> 00:45:34,759
Speaker 1: Why have I been given it? What have I done

755
00:45:34,800 --> 00:45:37,160
Speaker 1: to deserve this? And which one is the starter? And

756
00:45:37,200 --> 00:45:40,120
Speaker 1: which one is the dessert. You don't get to a

757
00:45:40,120 --> 00:45:42,760
Speaker 1: position like yours, Richard, with anything less than a generous

758
00:45:42,760 --> 00:45:45,600
Speaker 1: sprinkling of observational power. So I know you will have

759
00:45:45,640 --> 00:45:48,640
Speaker 1: spotted the tomato next to the two yellow shafts of

760
00:45:48,680 --> 00:45:51,560
Speaker 1: sponge on the left. Yes, it's next to the sponge

761
00:45:51,560 --> 00:45:54,440
Speaker 1: shaft without the green paste. That's got to be the clue,

762
00:45:54,480 --> 00:45:56,759
Speaker 1: hasn't it. No same person would serve a dessert with

763
00:45:56,760 --> 00:45:59,840
Speaker 1: a tomato, would they? Well answer me this, Richard, what

764
00:46:00,040 --> 00:46:02,279
Speaker 1: sort of animal would serve a dessert with peas in

765
00:46:02,320 --> 00:46:05,040
Speaker 1: its s image to above? I know it looks like

766
00:46:05,040 --> 00:46:08,279
Speaker 1: a bag, but it's in custard, Richard, custard. It must

767
00:46:08,320 --> 00:46:10,960
Speaker 1: be the pudding. Well, you'd be fascinated to hear that

768
00:46:11,000 --> 00:46:13,319
Speaker 1: it wasn't custard. It was a sour gel with a

769
00:46:13,320 --> 00:46:15,920
Speaker 1: clear oil on top. It's only redeeming feature was that

770
00:46:15,960 --> 00:46:18,239
Speaker 1: it managed to be so alien to my palette that

771
00:46:18,320 --> 00:46:20,600
Speaker 1: it took away the taste of the curry emanating from

772
00:46:20,600 --> 00:46:24,719
Speaker 1: our miscellaneous central cuboid of beige matter. Perhaps the meal

773
00:46:24,760 --> 00:46:28,359
Speaker 1: on the left might be the dessert after all. Anyway,

774
00:46:28,400 --> 00:46:30,880
Speaker 1: this is all irrelevant at the moment. I was raised

775
00:46:30,960 --> 00:46:33,319
Speaker 1: strictly but neatly by my parents, and if they knew

776
00:46:33,400 --> 00:46:35,959
Speaker 1: I had started dessert before the main course, a spun

777
00:46:36,040 --> 00:46:38,839
Speaker 1: shaft would be the least of my worries. So let's

778
00:46:38,880 --> 00:46:41,160
Speaker 1: peel back the tinfoil on the main dish and see

779
00:46:41,200 --> 00:46:44,560
Speaker 1: what's on offer. I'll try and explain how this felt.

780
00:46:45,280 --> 00:46:48,200
Speaker 1: Imagine being a twelve year old boy, Richard. Now imagine

781
00:46:48,239 --> 00:46:51,160
Speaker 1: it's Christmas morning and you're sat there with your final

782
00:46:51,200 --> 00:46:53,400
Speaker 1: present to open. It's a big one, and you know

783
00:46:53,440 --> 00:46:55,879
Speaker 1: what it is. It's at Goodman Stereo, you picked out

784
00:46:55,880 --> 00:46:58,399
Speaker 1: of the catalog and wrote Santa about. Only you open

785
00:46:58,440 --> 00:47:01,160
Speaker 1: the present and it's not there. It's your hamster, Richard.

786
00:47:01,360 --> 00:47:03,720
Speaker 1: It's your hamster in the box, and it's not breathing.

787
00:47:04,160 --> 00:47:06,040
Speaker 1: That's how I felt when I peeled back the foil

788
00:47:06,120 --> 00:47:10,040
Speaker 1: and saw this see image three above. Now I know

789
00:47:10,080 --> 00:47:13,040
Speaker 1: what you're thinking. You're thinking it's more of that bogy custard.

790
00:47:13,200 --> 00:47:17,840
Speaker 1: I admit I thought the same too, But no, it's mustard, richard, mustard,

791
00:47:18,239 --> 00:47:20,760
Speaker 1: more mustard than any man could consume in a month.

792
00:47:21,200 --> 00:47:23,200
Speaker 1: On the left, we have a piece of broccoli and

793
00:47:23,239 --> 00:47:25,960
Speaker 1: some peppers and a brown glue like oil. And on

794
00:47:26,000 --> 00:47:28,920
Speaker 1: the right the chef had prepared some mashed potato. The

795
00:47:28,960 --> 00:47:31,640
Speaker 1: potato masher had obviously broken, and so it was decided

796
00:47:31,680 --> 00:47:33,840
Speaker 1: the next best thing would be to pass the potatoes

797
00:47:33,840 --> 00:47:37,239
Speaker 1: through the digestive tract of a bird. Once it was regurgitated,

798
00:47:37,280 --> 00:47:39,040
Speaker 1: it was clearly then blended and mixed with a bit

799
00:47:39,040 --> 00:47:43,560
Speaker 1: of mustard. Everybody likes a bit of mustard richard. By now,

800
00:47:43,680 --> 00:47:46,520
Speaker 1: I was actually starting to feel a little hypoglycemic. I

801
00:47:46,560 --> 00:47:49,600
Speaker 1: needed a sugar hit. Luckily there was a small cookie provided,

802
00:47:49,800 --> 00:47:51,880
Speaker 1: and it caught my eye earlier due to its baffling

803
00:47:51,920 --> 00:47:55,640
Speaker 1: presentation see image four above. It appears to be in

804
00:47:55,680 --> 00:47:58,040
Speaker 1: an evidence bag from the scene of a crime, a

805
00:47:58,040 --> 00:48:02,000
Speaker 1: crime against bloody cooking. Either that or some sort of

806
00:48:02,000 --> 00:48:05,479
Speaker 1: backstreet underground cookie purchased off a gun toting maniac high

807
00:48:05,480 --> 00:48:08,080
Speaker 1: on his own supply of yeast. You certainly wouldn't want

808
00:48:08,080 --> 00:48:10,400
Speaker 1: to be caught carrying one of those through customs. Imagine

809
00:48:10,440 --> 00:48:12,560
Speaker 1: biting into a piece of brass, Richard, that would be

810
00:48:12,560 --> 00:48:16,320
Speaker 1: softer on the teeth than the specimen above. I was exhausted.

811
00:48:16,680 --> 00:48:18,680
Speaker 1: All I wanted to do was relax, but obviously I

812
00:48:18,680 --> 00:48:20,520
Speaker 1: had to sit with that mess in front of me

813
00:48:20,640 --> 00:48:23,480
Speaker 1: for half an hour. I swear the sponge shafts moved

814
00:48:23,480 --> 00:48:27,279
Speaker 1: at one point. Once cleared, I decided to relax with

815
00:48:27,280 --> 00:48:30,120
Speaker 1: a bit of your world famous onboard entertainment. And then

816
00:48:30,200 --> 00:48:33,719
Speaker 1: he winds about the onboard entertainment for a minute, and

817
00:48:33,719 --> 00:48:35,880
Speaker 1: then it comes back with a with a snack. Towards

818
00:48:35,920 --> 00:48:38,560
Speaker 1: the end, he says, my only option was to simply

819
00:48:38,560 --> 00:48:40,479
Speaker 1: stare at the seat in front and wait for either

820
00:48:40,520 --> 00:48:43,560
Speaker 1: food or sleep. Neither came for an incredibly long time,

821
00:48:43,560 --> 00:48:46,759
Speaker 1: but when it did, it surpassed my wildest expectations. See

822
00:48:46,800 --> 00:48:51,760
Speaker 1: image seven above. Yes, it's another crime scene cookie, only

823
00:48:51,800 --> 00:48:54,880
Speaker 1: this time you dunk it in the white stuff. Richard,

824
00:48:55,520 --> 00:48:57,759
Speaker 1: What is that white stuff? It looks like it was

825
00:48:57,760 --> 00:48:59,880
Speaker 1: going to be yogurt. It finally dawned on me what

826
00:49:00,160 --> 00:49:02,800
Speaker 1: was after staring at it. It was a mixture between

827
00:49:02,840 --> 00:49:05,840
Speaker 1: the boggy custard and the mustard sauce. It reminded me

828
00:49:05,880 --> 00:49:07,880
Speaker 1: of my first week at university. I had overheard that

829
00:49:07,880 --> 00:49:10,280
Speaker 1: you could make a drink by mixing vodka and refreshers.

830
00:49:10,320 --> 00:49:11,960
Speaker 1: I lied to my new friends and told them I've

831
00:49:11,960 --> 00:49:14,000
Speaker 1: done it loads of times. When I attempted to make

832
00:49:14,000 --> 00:49:17,360
Speaker 1: the drink in a big bowlet formed cheese, Richard a cheese.

833
00:49:17,920 --> 00:49:21,680
Speaker 1: That cheese looked a lot like your boggy mustard. So

834
00:49:21,719 --> 00:49:23,799
Speaker 1: that was that, Richard. I didn't need a bloody thing.

835
00:49:24,200 --> 00:49:26,680
Speaker 1: My only question is how can you live like this?

836
00:49:27,200 --> 00:49:29,600
Speaker 1: I can't imagine what dinner around your house is like.

837
00:49:29,640 --> 00:49:32,839
Speaker 1: It must be like something out of a nature documentary.

838
00:49:33,400 --> 00:49:34,919
Speaker 1: As I said at the start, I love your brand,

839
00:49:34,920 --> 00:49:37,280
Speaker 1: I really do. It's just a shame that a simple

840
00:49:37,280 --> 00:49:39,720
Speaker 1: thing could bring it crashing to its knees and begging

841
00:49:39,880 --> 00:49:43,760
Speaker 1: for sustenance. Yours sincerely, uh nighbor Folked