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Speaker 1: Hey, everybody, it's me Josh and for this week's s

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Speaker 1: Y s K Selectum choosing Uh the episode on lab

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Speaker 1: grown meat. It first aired in December two, twelve, UM,

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Speaker 1: and it's good to check in on these things. We've

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Speaker 1: made some progress in the field, true, but we still

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Speaker 1: have a very long way to go before there's a

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Speaker 1: lab grown slab of meat in every pot in every

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Speaker 1: house in America. So let's step it up, people. Uh,

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Speaker 1: and also keep an ear out for goodbre four Gas.

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Speaker 1: Such an excellent name. It actually rivals Ganto genev as

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Speaker 1: the possible future name for my horse. Uh. Enjoy. Welcome

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Speaker 1: to Stuff You Should Know from House Stuff Works dot com. Hey,

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Speaker 1: and welcome to the podcast. I'm Josh Clark with me

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Speaker 1: as always as Charles W. Chuck Bryant, and Um. This

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Speaker 1: here is Stuff should Know the podcast. Welcome bien venue,

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Speaker 1: Bill Coleman. What is that from the producers? I don't know.

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Speaker 1: Is that from something? Yeah? I think maybe Cabaret. I've

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Speaker 1: never seen it. I don't know. I just just saying

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Speaker 1: welcome in different languages. Um. So you're feeling good right now.

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Speaker 1: I'm feeling better now that we have gotten the Condom

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Speaker 1: podcast out of the way. I was a little bit

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Speaker 1: uh sweaty oh yeah during that one got me all

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Speaker 1: worked up. Um, so now we can talk about lab

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Speaker 1: grown meat. What a great one to punch. Jerry's giggling.

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Speaker 1: We are talking lab grown meat, man, We're talking about

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Speaker 1: possibly the future of humanity or what the future of

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Speaker 1: humanity will eat. Um. And this has kind of been

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Speaker 1: a big thing ever since two thousand one, which we'll

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Speaker 1: get to a second. Let's flash forward by flashing back

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Speaker 1: to two thousand eight when Peter the People for the

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Speaker 1: Ethical Treatment of Animals and posted a one million dollar

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Speaker 1: reward to the first researcher that could come up with

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Speaker 1: lab grown a K in vitro a k a cultured

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Speaker 1: meat that was commercially viable, meaning it was for sale

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Speaker 1: and within in ten states by June twenty thousand twelve.

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Speaker 1: That didn't happen. No, it didn't happen. But Peter is

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Speaker 1: very excited because they said in October the first taste

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Speaker 1: test of in vitro hamburger took place. And I think

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Speaker 1: we know who that was, don't we was that the man?

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Speaker 1: I believe it was a guy named Gabor four gacks. Yeah,

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Speaker 1: that's a funny name, but he is one of the

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Speaker 1: leaders in the lab grown meat. He's basically one of two.

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Speaker 1: There is a Bill Gates and the Steve Jobs in

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Speaker 1: the in vitro meat game and Gibor four Gacks. I

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Speaker 1: take it as the Steve Jobs. Yeah. He's from the

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Speaker 1: University of Missouri and he's a tissue engineering specialist, and

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Speaker 1: he has a company called Modern Meadows. Great name, it's

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Speaker 1: a It's one of the better company names I've heard

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Speaker 1: of in my life. Yeah, it really fits. It's not

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Speaker 1: too clever, you know. I hate the ones that are

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Speaker 1: too like not a winkie, you know, like robo cow.

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Speaker 1: Yeah is that another one? No, I just made it.

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Speaker 1: Oh see, that's awful. That's great. I channel my inner

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Speaker 1: John Strickling. That's very good. Um this is I just

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Speaker 1: pictured Strickling, like just sticking his head in the door

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Speaker 1: and saying a robo cow. Um. So anyway, Modern Meadows

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Speaker 1: is his company, and their aim is to get this

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Speaker 1: stuff tasty enough and cheap enough to make it a

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Speaker 1: viable solution for either people who want to eat meat

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Speaker 1: but have reasons to not, or to help solve the

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Speaker 1: impending hunger crisis. Not impending it's kind of already here. Uh.

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Speaker 1: And apparently it may not have been four gack, so

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Speaker 1: it could have been. I don't know, but four gas

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Speaker 1: definitely did a taste test himself earlier in two In

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Speaker 1: two thousand eleven, Um he went to a ted Med

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Speaker 1: conference and talked about his synthetic meat and then eight

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Speaker 1: some on stage, which is kind of weird because it's like, yeah,

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Speaker 1: it's kind of weird. It's like, I mean, I guess

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Speaker 1: if you were like hawking hot dogs or something, you

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Speaker 1: would eat them in public. So that's not that odd,

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Speaker 1: and it seems at first blush, it's a little sounds

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Speaker 1: a little bit of a carnival barker uh feel to that. Though.

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Speaker 1: They say that every great scientist is one part BF Skinner,

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Speaker 1: one part P. T. Barnum. Yeah, well that's a principal

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Speaker 1: Skinner said, oh yeah on The Simpsons. Yeah that's good.

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Speaker 1: That's good saying though, like it. Yeah, um, the other

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Speaker 1: the Bill Gates or was that the Bill Gates? I

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Speaker 1: think four Gacks is Steve Jobs. Okay, so the Bill

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Speaker 1: Gates is Marquis post from night Court from TV's Night Court.

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Speaker 1: Oh no, Mark post from My Strict You Diversity um

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Speaker 1: which is in the Netherlands. Right, It's like these two

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Speaker 1: universities get their researchers swapped smart Post is in the

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Speaker 1: Netherlands and get more four gases and when University Missouri

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Speaker 1: maybe they did an exchange program or something. So Post

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Speaker 1: is a vascular physiologist and he and they say that

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Speaker 1: they're not competing. No, And if you look at their

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Speaker 1: their stuff, they're coming up with two very different means

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Speaker 1: to the same end eventually. But who knows, maybe their friends.

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Speaker 1: I would imagine that's a pretty small community, the synthetic

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Speaker 1: meat community. Yeah, they're probably on each other speed dial,

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Speaker 1: I bet right. And they're supposedly only about thirty groups

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Speaker 1: working on this right now. But what's what's mind boggling

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Speaker 1: is just how much of an impact a breakthrough, a

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Speaker 1: real breakthrough. And by breakthrough, it was like you were

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Speaker 1: saying four gacks said like, you have to get it cheap,

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Speaker 1: you have to get it tasty, and then you have

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Speaker 1: to get the public to eat it. But how much

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Speaker 1: of a real breakthrough that would be. If someone were

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Speaker 1: able to do that, it would be tremendous, okay, and

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Speaker 1: potentially solve a lot of problems that are impending so

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Speaker 1: this idea is not new, the idea of creating lab

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Speaker 1: grown meat, the Churchill thing. Yeah, you don't think that's

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Speaker 1: exactly what we're talking about. Oh, I guess so. Plus

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Speaker 1: it's Winston Churchill. He's like one of the coolest people

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Speaker 1: of all time, that's true. Before he was a prime minister,

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Speaker 1: Churchill predicted that by quote, we shall escape the absurdity

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Speaker 1: of growing a whole chicken in order to eat the

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Speaker 1: breast or wing by growing these parts separately under a

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Speaker 1: suitable medium. And he was off roughly by twenty years man,

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Speaker 1: you know, and he may have met like mass produced,

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Speaker 1: like we'd be doing that by then in fifty years

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Speaker 1: in two thousand one, twenty years after his prediction, UM

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Speaker 1: or the deadline of his prediction. UM A guy from

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Speaker 1: UM two or O College. I've never heard of them,

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Speaker 1: New York Toro College, t U r oh never heard

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Speaker 1: of it either. Well, his name is Morris Benjaminson. His

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Speaker 1: dad's name is Benjamin. Uh. He came up with this

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Speaker 1: idea to take gold fish goldfish muscle cut fresh out

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Speaker 1: of a live goldfish. Yeah, it was pretty bad for

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Speaker 1: the goldfish, and then thrown into a vat of nutrient

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Speaker 1: rich fetal bovine serum, which is wow. I wonder why

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Speaker 1: use goldfish? That's what I don't get. Why didn't he

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Speaker 1: use like talapia or something someone might want to eat.

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Speaker 1: I don't know. Maybe that was the only thing that

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Speaker 1: was handy. There was an office goals. She brought it

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Speaker 1: into his little plastic bag and instead of eating it

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Speaker 1: live for his fraternity prank, he grew some more. He

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Speaker 1: actually grew fourteen percent more. Yeah, um of what was

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Speaker 1: what he put into this fetal bovine serum? The cells divided, yep,

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Speaker 1: they he They were live, which is big, but the

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Speaker 1: serum coaxed it in, continuing to divid ed and again

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Speaker 1: formed four more mass than was originally introduced, more mass

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Speaker 1: or did you write this? No? This is Patrick Kiger,

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Speaker 1: as Patrick puts it, worth of additional flesh on the chunks. Yeah,

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Speaker 1: I like your like mass better than flesh on the chunks.

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Speaker 1: Flesh on the chunks is good. It's a band name. Yes,

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Speaker 1: So this guy has this bit and he's like, holy cow,

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Speaker 1: it worked, let's eat it. So he tried to. He

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Speaker 1: started to fried up with a bit of lemon olive

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Speaker 1: oil and garlic and pepper, right yeah, it makes great sense,

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Speaker 1: and no one would eat it. I would have tried it.

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Speaker 1: I would have to. Actually, I don't know if I

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Speaker 1: would have tried goldfish, if it would have been something else,

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Speaker 1: the goldfish is still a big turn off. So his

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Speaker 1: initial thought was this could be great for astronauts, um,

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Speaker 1: if they could eat goldfish or I guess fake meat

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Speaker 1: out in space. That was his original thought, was astronaut used,

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Speaker 1: isn't that what everybody thinks whenever you think of something

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Speaker 1: made in the lab that normally nature produces, it's like, oh, well,

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Speaker 1: astronauts will go bonkers for this. Well, apparently Benjamin said

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Speaker 1: had the same idea, like you said. But as news

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Speaker 1: of this got out, UM Peter and other animal rights

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Speaker 1: organizations were like, whoa, whoa, wait, what did you just do?

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Speaker 1: We are full supporters of this idea, because again People

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Speaker 1: for the Ethical Treatment of Animals, the Americans Society for

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Speaker 1: the Prevention of Cruelty to Animals. When you eat a steak,

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Speaker 1: when you eat um pork or bacon or ham, all

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Speaker 1: these things come from an animals, often lovable animal, but

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Speaker 1: people still like to eat them. People still get nutrients

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Speaker 1: from So if you take the idea that an animal,

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Speaker 1: a live, sentient animal, suffered and died so that you

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Speaker 1: could eat it and still eat it. Man. That's like,

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Speaker 1: that's the bonanza right there. It is for at least

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Speaker 1: for people who object to eating meat for out of

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Speaker 1: cruelty and still want to eat meat, object on the

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Speaker 1: grounds of cruelty to write to eating meat. Um. In

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Speaker 1: two thousand and eight in Norway they had a conference

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Speaker 1: the first time ever on testued meat and they released

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Speaker 1: a study saying, you know what, we could potentially manufacture

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Speaker 1: the stuff for five thousand dollars a ton, which would

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Speaker 1: make it competitive on an economic basis with real meat, um,

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Speaker 1: by which is right now they are about thirty different

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Speaker 1: research teams working on this. But like we said, I

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Speaker 1: get the feeling that post in igor what was his name?

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Speaker 1: Good four gags are definitely a deleting edge. Um. And

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Speaker 1: I did a little calculating here, Chuck, if if you

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Speaker 1: don't mind, I found how much it costs in Illinois

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Speaker 1: in two thousand seven to raise a pound of beef

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Speaker 1: and it was something like sixty five cents a pound, right, which, um,

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Speaker 1: that's how much it costs to raise it Right about now,

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Speaker 1: it's about two eight eight a pound for ground beef retail.

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Speaker 1: It's like a markup of like four point five times

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Speaker 1: for chuck or for or are we just talking? I'm

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Speaker 1: just okay, yeah, I'm just this is just rough back

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Speaker 1: of the envelope kind of stuff. Um, if if you

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Speaker 1: took that five thousand dollars a ton um in vitro

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Speaker 1: meat figure and that's how much it costom manufacturer, and

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Speaker 1: then also did that same four point five time mark up,

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Speaker 1: you come to about eleven dollars a pound, which is

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Speaker 1: pretty competitive. Yeah, because I mean think about it. You're

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Speaker 1: paying that much for filet, right, Uh well, yeah, if

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Speaker 1: this were marketed correctly, it would seem even cooler than filet,

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Speaker 1: and people see it tasted good. Yeah, And people pay

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Speaker 1: a lot of money for kobe beef. Most times are

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Speaker 1: not even getting kobe beef. You know about that whole thing, right,

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Speaker 1: It's it's a big a lot of times, it's a

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Speaker 1: big scam. I could see that because I mean, who knows,

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Speaker 1: there's probably a handful of people in the world who

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Speaker 1: could differentiate the taste of kobe beef from other beef. Yeah, exactly.

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Speaker 1: Even like really renowned restaurants are serving what they call

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Speaker 1: kobe beef for a lot of money. It's not Kobaby

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Speaker 1: is messed up it up. That's like a lobster. Lobster.

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Speaker 1: The price of lobster is like in the basement right

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Speaker 1: now in restaurants are still charging as much as ever

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Speaker 1: for it and making tons of money, and but the

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Speaker 1: lobster men are just getting like the short end of

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Speaker 1: the stick because there's a huge supply of them right now. Yeah,

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Speaker 1: but in lobster, one of those where they usually don't

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Speaker 1: say market price on the menu, isn't usually like just

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Speaker 1: straight up it'll say market price even if it does,

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Speaker 1: and they're still charging you a bunch like what market

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Speaker 1: price used to be when the price of lobster actually

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Speaker 1: was high. I wonder if you could come in with

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Speaker 1: some numbers and say, no, no, no, that's not market price.

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Speaker 1: Apparently you can argue with just about anybody really. Yeah,

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Speaker 1: And and often when you know, our buddy Julie was

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Speaker 1: in Maine, she vacations in Maine some and she said

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Speaker 1: they're like given her lobsters on her last trip, like

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Speaker 1: here's twenty of lobsters, Like we don't want them to

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Speaker 1: go to waste. Julie of stuff to blow your mind. No,

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Speaker 1: Julie Smith, Oh okay, yeah, a producer, Yeah you have

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Speaker 1: TV um. Yes, it's because there's like a huge boom

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Speaker 1: in the lobster population. Yeah, man, I love a lobster

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Speaker 1: roll boy. We got really off track here, all right.

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Speaker 1: See little there's synthetic lobster. It's actually cod right. Oh

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Speaker 1: the that' sementation crab meat. Yeah, that's not synthetic though,

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Speaker 1: it's imitation. Yeah, imitation a big difference. Alright. So um,

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Speaker 1: the Dutch team headed by Marquis Posts, they are using

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Speaker 1: cow stem cells to create this meat. So they culture

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Speaker 1: the stem cell little petrie dishes, put it in a

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Speaker 1: small container um to produce muscle cells. Sounds kind of gross,

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Speaker 1: and they form little small pieces of muscle about two

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Speaker 1: centimeters long, centimeter wide, and a millimeter thick. And they

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Speaker 1: say that it looks a little more like calamari than

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Speaker 1: any kind of a hamburger. And the taste initially is

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Speaker 1: pretty bland, right, And the reason the taste is bland

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Speaker 1: is because it's missing a lot of essential ingredients to meat,

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Speaker 1: like blood, blood uh fat, yeah, blood veins, And it's

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Speaker 1: sent as muscle cells, but muscle fibers are you're eating.

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Speaker 1: And do you know that it was only within the

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Speaker 1: last couple of months that I realized meat steak is

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Speaker 1: muscle mass. That told me that you were shocked back then,

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Speaker 1: and I was like, what do you think it was?

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Speaker 1: I I hadn't really thought of it. I thought it

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Speaker 1: was its own thing, like there's fat, muscle meat and

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Speaker 1: then steak. Yeah, like that's really what I thought. And

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Speaker 1: then I suddenly just I don't know why I was

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Speaker 1: thinking about it. I think I wanted a steak because

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Speaker 1: I was thinking about a steak and I thought too

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Speaker 1: hard and all of a sudden realized what a steak was. Um.

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Speaker 1: But yeah, so it's but it's not just this muscle.

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Speaker 1: It's muscle fibers, it's fat, it's blood. It's like all

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Speaker 1: this stuff comes together and they're gonna have to really

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Speaker 1: lick that before they can make the stuff commercially viable. Absolutely. Um.

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Speaker 1: One of the ideas that modern meadows using is to

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Speaker 1: use a three D printer to spray what they call

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Speaker 1: bio inc which is muscle cells and stuff like that

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Speaker 1: to build up you know, they like spray many layers

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Speaker 1: of the stuff to build it up into like more

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Speaker 1: viable meat. Option, which is pretty cool. Three D printers.

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Speaker 1: Pretty awesome to hear about Japan's photo booth. They they're

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Speaker 1: opening the world's first three D printing photo booth. So

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Speaker 1: you go in and you come out with like a

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Speaker 1: little statue of you or you and your your lady

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Speaker 1: and yeah, yeah, I would do that totally. I don't know,

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Speaker 1: but I would guess a lot. It's sort of like

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Speaker 1: in vitro meat. Alright, So what are the other hurdles here? Um,

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Speaker 1: it's tricky, like you said, it's it's a a mix

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Speaker 1: of fuel and salt and minerals and hormones, and this

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Speaker 1: is just to grow the cells that are healthy enough

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Speaker 1: to survive. Like that's not even talking about getting it

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Speaker 1: to look like a steak or a hamburger patty, because

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Speaker 1: like you said, it's not just you know, it's very

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Speaker 1: complex a group of stuff in there. It's not just

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Speaker 1: like muscle and that's it. And uh, it's extremely expensive.

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Speaker 1: Right now, I think we were kind of touched upon.

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Speaker 1: But Mark Posts said that his his hamburger, the first

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Speaker 1: one that he would ever make, would cost about grand Yeah,

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Speaker 1: but he's looking for a celebrity chef to cook it.

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Speaker 1: Kind of drum up business and gabore um fo gas Right,

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Speaker 1: that's his last name, four gack four gack Um. He

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Speaker 1: was saying his modern Meadows stuff would be between umte

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Speaker 1: a d eighty bucks a pound, right, which like you said,

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Speaker 1: is competitive with Kobe. Yeah. And and that's four Gacks

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Speaker 1: sees this as he I don't think he sees it

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Speaker 1: as like, hey, this is gonna be the everyday solution.

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Speaker 1: He sees it as a niche industry. Um. He also

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Speaker 1: said that his first product is more likely going to

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Speaker 1: be leather because it's not as regulated and it's a

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Speaker 1: little easier to accept us for the public at large. Um.

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Speaker 1: He also was saying that as far as creating food goes,

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Speaker 1: like we are imaginations immediately jumped to building a steak building,

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Speaker 1: a hamburger building like a pork top or something like that. Right.

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Speaker 1: He was saying, probably the first stuff that we're gonna

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Speaker 1: see is going to be like flower and he pointed

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Speaker 1: out in this one CNN article we read like you

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Speaker 1: don't eat flour flowers and like everything that you eat. Um.

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Speaker 1: And he was saying, like this will be stuff to

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Speaker 1: create meatballs with or pete. It's like instead of taking

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Speaker 1: a chicken and chopping it up and then using it

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Speaker 1: in that pete. You would, you know, use it although

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Speaker 1: more as an ingredient rather than like the steak on

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Speaker 1: the plate exactly, at least for now makes sense. Um,

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Speaker 1: this could potentially be a great thing for many reasons,

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Speaker 1: one of which is uh not, the least of which

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Speaker 1: is that lab grown meat would have about seventy eight

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Speaker 1: fewer greenhouse gasses, less land obviously, eighty two to ninety

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Speaker 1: six percent less water, and eight of the world's greenhouse

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Speaker 1: emissions come from the livestock sector right now. And you

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Speaker 1: know from what well, gas and and gas yeah, two

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Speaker 1: types of gas. Yeah, like we have a methane problem

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Speaker 1: from cow poop and gas and then all the gas

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Speaker 1: used to you know, obviously take care of the industry.

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Speaker 1: Plus it's also just a lot more energy efficient. We

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Speaker 1: use a hundred grams of grain to produce fifteen grams

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Speaker 1: of meat. That's acent efficiency. Because what do you do

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Speaker 1: in chuck when you like, feed something something? Right, you take, um,

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Speaker 1: you take the energy found in a plant and feed

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Speaker 1: it to an animals. It's energy transfer, but you lose apparently,

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Speaker 1: and you're thinking, um, with lab grown meat, the energy

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Speaker 1: efficiency will be like, that's awesome, and some of the

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Speaker 1: other costs. To grow a pound of beef regular beef

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Speaker 1: necessitates gallons of water, twelve pounds of grain, thirty five

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Speaker 1: pounds of top soil, and the equivalent energy wise of

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Speaker 1: one gallon of gas to grow a pound of meat

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Speaker 1: just one pound of ground beef. Right, So you've got

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Speaker 1: a lot of people standing for meeting meat because of

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Speaker 1: the animal cruelty aspect um. You have a lot of

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Speaker 1: people saying it's just socially irresponsible to eat meat. Um.

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Speaker 1: And then you have people who, um, well, I guess

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Speaker 1: that's it, right, that's the only reason people don't eat me.

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Speaker 1: Uh yeah, Well people like my wife who don't like

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Speaker 1: the taste. Okay, well this is not going to appeal

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Speaker 1: to hurt at all, there no, no, no, um. But

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Speaker 1: you were saying like that this this the environment or

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Speaker 1: ecological consumption that it takes to create a pound of meat.

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Speaker 1: Apparently they think that meat production is going to have

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Speaker 1: to um double in the next forty years because of

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Speaker 1: increasing incomes around the world. Typically, when your GDP goes up,

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Speaker 1: your consumption of meat goes through the roof, and China

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Speaker 1: and India are on the way up, and they're thinking

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Speaker 1: that meat is going to get in higher demand. Not

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Speaker 1: enough land right like right now, I think it's said

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Speaker 1: seventy of dry land on the earth is used for

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Speaker 1: either grazing or some factor of livestock. So like, what

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Speaker 1: are you gonna do there's not that much more land

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Speaker 1: left to just use for cattle. Well, what they would

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Speaker 1: do is the price of meat would just go up

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Speaker 1: and up and up. Yeah, it would just become more scarce.

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Speaker 1: I guess ye until this is but as the price

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Speaker 1: of meat rises, the economic sensibility of lab grown meat

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Speaker 1: will become more viable. Yeah, you know true, because I mean,

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Speaker 1: right now, one of the things is so cost prohibitive

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Speaker 1: aside from the fact that it looks like calamari and

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Speaker 1: it tastes plan Yeah, they said it potentially could be

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Speaker 1: healthier to UM. Jason Matheny, director of New Harvest. It's

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Speaker 1: a nonprofit research org, and they said that it would

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Speaker 1: have health advantages like UM because it's easier to control

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Speaker 1: pathogens and a lab and fat content could be systematically controlled,

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Speaker 1: making it healthier. Like we're gonna put this layer of

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Speaker 1: fat in with our three D printer because you need

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Speaker 1: the fat. That's where the lot of flavor comes from. Definitely,

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Speaker 1: you gotta have fat, and then you just got to

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Speaker 1: convince people once it gets cheap enough and tasty enough.

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Speaker 1: Like you said, the third hurdle is like eat fake

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Speaker 1: meat people, right, you'll like it, trust me. I think

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Speaker 1: the big lesson is to not call it something like

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Speaker 1: soil and green modern meadows is perfect. Yeah. I wonder

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Speaker 1: what posts the name of his group is. I didn't see,

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Speaker 1: did you. I don't know. I would taste this just,

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Speaker 1: you know, if they I wouldn't pay three dollars for

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Speaker 1: a hamburger, but um, I would taste it just to

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Speaker 1: see what it tasted like. But I don't know. It

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Speaker 1: sounds kind of gross to me. I would. I would try,

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Speaker 1: But a lot of people say that eating meat is gross. Year.

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Speaker 1: So before you send in those emails, let me cut

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Speaker 1: you off. I understand that. Good go and chuck uh.

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Speaker 1: If you want to learn more about lab grown meat

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Speaker 1: or any kind of things like that, you should check

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Speaker 1: out the Innovations channel on how stuff Works. It's pretty awesome.

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Speaker 1: Um go to how stuff Works homepage and you will

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Speaker 1: see in them top navigation bar. Innovations is one of

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Speaker 1: the channels that we have to click on that or

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Speaker 1: you can just search for lab Grown meet in the

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Speaker 1: handy search part how stuff works. And I said handy

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Speaker 1: search part, which means it's time for listener mail, Josh

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Speaker 1: when we call this mentor ship email. UM, Hi guys,

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Speaker 1: my name is Colin and I've been listening to you

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Speaker 1: guys since the biking episode. I've never really been diligent

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Speaker 1: with emails, but I always wanted to write in. I'm

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Speaker 1: in my senior year of high school and involved in

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Speaker 1: a class called Independent Study Mentorship. This program works like

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Speaker 1: an internship for high school students. We're responsible for finding

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Speaker 1: a mentor in which ever career field we are interested in.

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Speaker 1: We do hands on work with our mentors, and throughout

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Speaker 1: the year we can pile a portfolio that will eventually

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Speaker 1: be a binder filled not with women, but with everything

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Speaker 1: we take part in and research throughout the year. It

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Speaker 1: will end up about as thick as a good sized

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Speaker 1: dictionary or two. My whole reason for writing you, guys

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Speaker 1: is to thank you for doing the podcast. I've been

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Speaker 1: able to get by without research for about a dozen

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Speaker 1: or so topics for essays and projects because you guys

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Speaker 1: usually cover far more than my school curriculum does. Um.

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Speaker 1: I've even been moved up to several advanced classes thanks

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Speaker 1: to you. Keep on doing what you're doing. It's great.

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Speaker 1: And if I happen to get a mention at the

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Speaker 1: end of an episode, I'd be pleasantly surprised. I've always

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Speaker 1: kind of wanted to mention. Here you go, Colin, and

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Speaker 1: so all you need to do is ask, yeah, way

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Speaker 1: did you go? Well, you have to ask any excel

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Speaker 1: at school because of us. Yes, and he says, feel

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Speaker 1: free to mention my name if you find this worth

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Speaker 1: mentioning in. Yes, I did say, y'all because I'm from

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Speaker 1: text Is and everyone from Texas is required to inform

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Speaker 1: everyone else that they're from Texas. That's true, is it? Oh? Yeah,

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Speaker 1: all right, well Colin from Texas. Good luck with your mentorship, buddy.

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Speaker 1: And uh, I think it's a marketing he said, and

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Speaker 1: drop us the line. Let's so how it went, Uh,

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Speaker 1: that's awesome? Yeah. Uh, Let's see what do you want

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Speaker 1: to ask for, Chuck? Oh, would you eat in vitro meat?

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Speaker 1: Let's let's get that debate going. Huh sure, And you

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Speaker 1: know what we're gonna cover, factory farming. Because we got

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Speaker 1: a lot of I got a lot of heat because

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Speaker 1: I went off on bull fighting and a lot of

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Speaker 1: vegetarian said, well, how can you go off from bullfighting

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Speaker 1: and eat meat? Um, So I'm gonna make up for

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Speaker 1: that by doing like a factory farming podcast. Well that's great,

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Speaker 1: Can I do it too? You can sit in, you

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Speaker 1: old fashioned email to Stuff Podcast at Discovery dot com.

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