WEBVTT - Short Stuff: Foie Gras

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<v Speaker 1>Hey, and welcome to the short stuff. I'm Josh, and

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<v Speaker 1>there's Chuck and Jerry's wandering around the halls somewhere stuff

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<v Speaker 1>to the gill like a fattened goose with mis gross.

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<v Speaker 1>Oh yeah, sorry, like she she eats balls of me

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<v Speaker 1>so doesn't even choose them, just swallows them like a duck,

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<v Speaker 1>and they get stored in her liver and eventually we

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<v Speaker 1>will kill Jerry and eat that liver and it's going

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<v Speaker 1>to be delicious. I'm surprised that a Miso uh manufacturer

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<v Speaker 1>and distributor hasn't I guess you don't manufacture it, but

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<v Speaker 1>packager has not tried to custom brand a Miso Jerry brand.

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<v Speaker 1>M it's a it's a I think maybe we should

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<v Speaker 1>do that. Maybe not my best idea. It's not a

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<v Speaker 1>bad idea, though, you know what I'm saying, Like, it's

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<v Speaker 1>not one that just makes you go like, let's just

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<v Speaker 1>keep talking and pretend you didn't say that. I appreciate that.

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<v Speaker 1>Like there's a few bucks in it for us, I

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<v Speaker 1>think on the road, right, Okay, So we're talking about

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<v Speaker 1>fattened liver because if you um translate the word fatty

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<v Speaker 1>liver into the franche, it comes out to be fois gras.

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<v Speaker 1>But you may have heard of before, you may have

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<v Speaker 1>even eaten before, you may detest. But it's like one

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<v Speaker 1>of the most um controversial foods ever. And I mean like, seriously,

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<v Speaker 1>you could have never even seen this stuff and have

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<v Speaker 1>just heard those words, and you probably are aware that

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<v Speaker 1>it is an extremely controversial food. Yeah, and this is

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<v Speaker 1>something I've never tried in Ah, certainly because of the practice.

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<v Speaker 1>But even before I knew how it happened, I just

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<v Speaker 1>don't eat organ meats, and fattened goose liver just would

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<v Speaker 1>not appeal to me anyway. I don't like Pett's and

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<v Speaker 1>stuff like that, so it never would have been on

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<v Speaker 1>my culinary radar anyway. I have to admit that on

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<v Speaker 1>a visit to Italy, I ate any kind of organ

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<v Speaker 1>meat literally morning, noon and night for days on end,

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<v Speaker 1>and it was just a dream. The thing is is,

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<v Speaker 1>there's a lot of people out there say, hey, fat boy,

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<v Speaker 1>why don't you quit eating that stuff, because there's a

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<v Speaker 1>lot of animals that suffered to make that and they

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<v Speaker 1>have a really good case, so much so that there

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<v Speaker 1>have been bands specifically on fla gras. In fact, in

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<v Speaker 1>New York in two thousand nineteen, they passed a band

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<v Speaker 1>bill that prohibits get this storing, maintaining, selling, or offering

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<v Speaker 1>to sell force fed products or food containing force fed products,

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<v Speaker 1>which is basically targeting flall gra because fall grass a

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<v Speaker 1>force fed product, hence the controversy associated with it. That's right, India, Australia, California,

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<v Speaker 1>other places that have banned uh fla graw from being

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<v Speaker 1>I guess at least sold and served in restaurants. And

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<v Speaker 1>the practice you're talking about, this force feeding is it?

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<v Speaker 1>Is it called gavage? I believe so. Yeah, that's that's

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<v Speaker 1>how I would say g A V A g E.

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<v Speaker 1>And this goes way way back to Um Jesus, at

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<v Speaker 1>least Egypt when they were forced feeding these geese when

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<v Speaker 1>they saw that quote developed, uh, the waterfowl developed large

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<v Speaker 1>fatty livers after eating large amounts in preparation for migration.

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<v Speaker 1>And then this goes to the Mediterranean and then into France,

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<v Speaker 1>where a lot of our culinary traditions were born. And

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<v Speaker 1>there was a chef there named Jean Joseph Klaus or

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<v Speaker 1>Klaussa that'll probably German Klaus, and he is credited with

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<v Speaker 1>creating the first fua gra in seventeen seventy nine and

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<v Speaker 1>patenting it in Yeah, and he got twenty pistols from

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<v Speaker 1>King Louis the sixteenth saying thanks a lot, pal for

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<v Speaker 1>creating fois gras. I love it. I slather it on

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<v Speaker 1>my naked body every night. Go shoot some geese. So um. Yeah,

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<v Speaker 1>they're like this. This is based on this idea that

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<v Speaker 1>that ducks and geese naturally fatten up storing fat on

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<v Speaker 1>the liver they stored on their under their skin too,

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<v Speaker 1>like we do. We also store fat on our liver,

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<v Speaker 1>but geese and and ducks are just evolutionary aces that

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<v Speaker 1>storing fat in their liver. And it just so happens

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<v Speaker 1>that somebody said, I wonder what that tastes like they

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<v Speaker 1>tried it, and we're like, this is astounding. And most

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<v Speaker 1>of the time when you have pette, it's um or

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<v Speaker 1>full graw. It isn't a patte form, which is to say,

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<v Speaker 1>it looks a lot like cat food inconsistency, very similar color,

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<v Speaker 1>maybe even a similar smell. It's the taste that really

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<v Speaker 1>differentiates it. Not just the taste but also the price.

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<v Speaker 1>They can get up to like eighty bucks a pound,

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<v Speaker 1>usually forty to eighty dollars a pound for full graw,

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<v Speaker 1>which is a lot of money for a pound of

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<v Speaker 1>any kind of food. But one of the reasons why

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<v Speaker 1>is the production is so food is so labor intensive, right,

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<v Speaker 1>and then also the stuff that goes in along with it,

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<v Speaker 1>like very fine brandies, truffles. Um, it's a it's about

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<v Speaker 1>as decade in a food as as you can find. Yeah,

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<v Speaker 1>just really reeks of uh well, I guess it reeks

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<v Speaker 1>of of Henry the Eighth or King Louis, the people

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<v Speaker 1>like that who got gouted when they were in their

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<v Speaker 1>twenties and just surrounded themselves with fats and meats and

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<v Speaker 1>liver organ meats and things like that. I'm sure I'm

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<v Speaker 1>making you hungry. I'm about to vomit. But if you're

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<v Speaker 1>on the other side of the coin and you are

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<v Speaker 1>into animal rights and stuff like that, you might say, hey, um,

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<v Speaker 1>ducks hyperventilate sometimes, sometimes they bleed, sometimes they are shackled

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<v Speaker 1>when you were forced feeding them. Uh. They rallied for

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<v Speaker 1>that bill, the seventy eight bill that you were talking about,

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<v Speaker 1>And you can be fined anywhere from five hundred to

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<v Speaker 1>two thousand dollars starting in New York City. Yeah, when

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<v Speaker 1>it takes effect, I guess all of New York or

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<v Speaker 1>maybe just New York City. So you would think, like,

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<v Speaker 1>you know, what's controversial about this, It's just rotten, it's wrong,

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<v Speaker 1>it's mean, um all to produce like one of the

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<v Speaker 1>most decadent foods around. Like, there's really nothing ConTroll controversial

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<v Speaker 1>about that. It's it sounds pretty one sided, and a

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<v Speaker 1>lot of people feel that way. There is, however, another

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<v Speaker 1>side that argue against it, and we will visit them

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<v Speaker 1>right after this, all right. So there's a lot of

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<v Speaker 1>people out there, chuck that say, well, we hear what

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<v Speaker 1>you're saying, but you're all dumb and you're wrong, and

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<v Speaker 1>they actually say it like that. A lot um A

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<v Speaker 1>lot of like chefs, especially celebrity chefs, have actually taken

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<v Speaker 1>a stand in favor of FOA Graw, saying that it's

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<v Speaker 1>unfairly targeted. Um. One of the reasons I saw. I

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<v Speaker 1>read a couple of posts on Serious Eats in defense

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<v Speaker 1>of it, and they said, you know, this is a

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<v Speaker 1>um a type of food that's associated with the very rich. Uh.

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<v Speaker 1>It's really easy to get people riled up because you

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<v Speaker 1>hear things like force feeding and jamming tubes down animals

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<v Speaker 1>necks and making their liver ten times their normal size.

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<v Speaker 1>You put all that together, and you know, fo graw

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<v Speaker 1>becomes unfairly targeted and it's kind of hard to swallow

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<v Speaker 1>at first. I'm very sorry about that one. The idea

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<v Speaker 1>that anybody would defend force feeding an animal to fatten

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<v Speaker 1>its liver to ten times its size so that um

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<v Speaker 1>gout ridden old ritchies can eat a little bit of

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<v Speaker 1>this stuff. Um. But if something is unfairly demonized, it

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<v Speaker 1>is worth looking into an unpacking. And they do make

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<v Speaker 1>a couple of good points here there. Yeah. There's a

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<v Speaker 1>group called the Catskill fwag Rock Collective, worst band name ever,

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<v Speaker 1>and they produced most of the flag raw that you

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<v Speaker 1>would get in New York City. You could still get

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<v Speaker 1>I guess once restaurants are open for the next couple

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<v Speaker 1>of years. Yeah. And they they have challenged the band

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<v Speaker 1>and they say it's unconstitutional. Um, you don't have jurisdiction

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<v Speaker 1>over what we do to blastio and these are our

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<v Speaker 1>businesses and you can't shut us down. Um. And the

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<v Speaker 1>I guess the leader of the president, Marcus Henley of

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<v Speaker 1>the Catskill Flag Rock Collective says, you know what, this

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<v Speaker 1>this little tube is really not causing any discomfort. Ducks.

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<v Speaker 1>Ducks aren't like us. They're built different this uh than

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<v Speaker 1>than us, and this tube is they they love this thing,

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<v Speaker 1>trust me basically. Um. In that serious Seats article, they

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<v Speaker 1>went to like the greatest flag graw farm on the

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<v Speaker 1>planet and the ducks like came over to get their

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<v Speaker 1>garvage um feeding. But the that's definitely not par for

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<v Speaker 1>the course. There's a lot of videos out there of

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<v Speaker 1>some really abusive duck and geese farms where they're stuck

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<v Speaker 1>in cages and their beaks are broken and they're bleeding

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<v Speaker 1>out of their noses and they're lost feathers and they

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<v Speaker 1>have like vomit around their mouth and they're still being

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<v Speaker 1>force fed. Um. There's some really awful operations out there.

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<v Speaker 1>But um, the apparently, if you're getting good fall raw,

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<v Speaker 1>you're getting it from somebody who's treating their animals very well.

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<v Speaker 1>And the case they're making about ducks and geese being

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<v Speaker 1>built differently than us is that their esophagus, their esopha

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<v Speaker 1>guy I guess, are not connected to their trach yet

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<v Speaker 1>they're two separate ones rather than shared like in in humans,

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<v Speaker 1>and their esophagus is allowed to stretch like they can

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<v Speaker 1>eat fish that are many times over the size of

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<v Speaker 1>their actual esopha guy, so they can stretch pretty easily.

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<v Speaker 1>So that's where they say it doesn't really give them

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<v Speaker 1>much discomfort if any um and that their their liver

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<v Speaker 1>fattening to like huge like sy is that it's actually

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<v Speaker 1>kind of built to do that. This is just human

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<v Speaker 1>speeding up this process or kind of making it in

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<v Speaker 1>like a simulated way like the ducks. The ducks and

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<v Speaker 1>the geese aren't doing this to migrate, but they are

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<v Speaker 1>responding naturally to this kind of simulated packing on the weight,

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<v Speaker 1>and that if you kind of start to understand it,

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<v Speaker 1>you will probably change your mind about fall graw. I

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<v Speaker 1>don't know if that's a foregone conclusion, but from what

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<v Speaker 1>I read, it isn't as quite as as bad as

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<v Speaker 1>I presumed. The one that got me, though, Chuck, is

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<v Speaker 1>that if you they say, if you are fine with

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<v Speaker 1>eating eggs, you don't really think about where your chicken

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<v Speaker 1>eggs are coming from, You've got no leg to stand

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<v Speaker 1>on going after fla graw because the chickens that are

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<v Speaker 1>producing those eggs that you're eating are being treated just

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<v Speaker 1>as bad, if not worse than the worst cases of

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<v Speaker 1>the ducks and the geese that are being fattened up

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<v Speaker 1>for patte. That is the one point that I find

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<v Speaker 1>difficult to challenge. Well, yeah, I mean, you know, very

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<v Speaker 1>famously worked in the chicken farming industry, unfortunately as a

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<v Speaker 1>marketing person, and it's terrible. Um, but these days you

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<v Speaker 1>can get chickens from one of your neighbors, most likely,

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<v Speaker 1>and that's what we do. It does smell like a

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<v Speaker 1>what about is? Um? You know, I think it smells

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<v Speaker 1>like it because it very much is exactly that. Yeah. Yeah,

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<v Speaker 1>so I I moren flall gry. I don't think I

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<v Speaker 1>can really eat it anymore. I haven't eaten in a

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<v Speaker 1>very long time. But um, I do have my memories

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<v Speaker 1>with it, the livers of dead abused ducks that I've eaten.

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<v Speaker 1>So I'm sorry ducks. I'm sorry, quack. That's okay, quack.

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<v Speaker 1>I wonder if you know you said that they were

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<v Speaker 1>meant or not meant to, but their livers would fatten

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<v Speaker 1>up anyway for migration. I guess they are meant to.

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<v Speaker 1>I wonder if these ducks run over there to get

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<v Speaker 1>this force feeding, because they're like this is gonna get

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<v Speaker 1>me out of here. Man, You're gonna fly, fly fly

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<v Speaker 1>pretty soon. I got to get out of here. This

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<v Speaker 1>is the worst. Oh goodness. Um and the unconstitutional thing,

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<v Speaker 1>I'm like, what are they talking about? Suppose the state wise,

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<v Speaker 1>it's unconstitutional because they're trying to regulate interstate commerce. But

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<v Speaker 1>I don't know that that necessarily holds up mm hmm. Interesting.

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<v Speaker 1>So there you go, flag everybody. Uh, go make up

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<v Speaker 1>your own mind about it. Go do you a little

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<v Speaker 1>research and see what you think. And in the meantime,

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<v Speaker 1>Short Stuff is app Stuff you Should Know is a

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<v Speaker 1>production of iHeart Radio's How Stuff Works. For more podcasts

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