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Speaker 1: Welcome to Stuff you should know, a production of iHeartRadio.

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Speaker 2: Hey, and welcome to the podcast. I'm Josh, and there's

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Speaker 2: Chuck and Jerry's here too, and this is stuff you

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Speaker 2: should know the podcast. Although Jerry's not going to be

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Speaker 2: around for long, everybody, so savor her, relish her, smell

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Speaker 2: her hair. Yeah, all the stuff that you like to

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Speaker 2: do to people you like.

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Speaker 1: Awkward start for one on the booch.

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Speaker 2: I should probably hold on. I should probably explain Jerry's

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Speaker 2: not going to be here for this recording session. She's

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Speaker 2: always going to be around around Oh sure, okay, I

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Speaker 2: just want to make sure people weren't like, where's Jerry going?

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Speaker 2: What'd you guys do to Jerry?

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Speaker 1: Right?

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Speaker 2: I don't need email like that now?

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Speaker 1: Who does?

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Speaker 2: So, Chuck, you already let it slip. What our topic

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Speaker 2: is today, which I'm surprised.

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Speaker 1: That's right. The butch aka kombucha, which is some people

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Speaker 1: call it kombucha ti, but everyone calls it kombucha really

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Speaker 1: in practice. But you know, we're talking about the beverage,

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Speaker 1: the sort of odd tasting fizzy sweet teed probiotic drink

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Speaker 1: that is very popular right now that I don't drink.

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Speaker 1: Emily drinks it every day, No surprise there, although she's

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Speaker 1: switching brands now. We'll get to that later.

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Speaker 2: Okay. I can't wait to hear it because I drink

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Speaker 2: it almost every day too.

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Speaker 1: Yeah. I don't like the flavor, so I just don't

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Speaker 1: drink it. That's just a simple one for me.

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Speaker 2: Well, you don't like anything vinegary, so of course you

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Speaker 2: don't like kombucha.

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Speaker 1: Yeah, that's a good point.

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Speaker 2: You know, you don't like mustard, you don't you don't

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Speaker 2: like white vinegar, I don't like pickles, you don't like

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Speaker 2: apple cider vinegar. You don't like red wine vinegar.

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Speaker 1: M I mean, I'll take a little bit of that

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Speaker 1: or maybe some balsamic vinegar on a salad. Oh, But

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Speaker 1: other than that, vinegar is a tough sell for me.

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Speaker 2: Okay. But or the reason we're talking about vinegar is becau.

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Speaker 2: Kombucha has a kind of a vinegary thing going on.

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Speaker 2: It's very tart, it's very acidic. And you said something

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Speaker 2: in there that I don't think I fully realized. Although

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Speaker 2: I kind of knew it was one of those things

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Speaker 2: where I had all the information, I just never put

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Speaker 2: it together into a cohesive hole. Okay, But kombucha is

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Speaker 2: fermented sweet tea. Yeah, and I mean, of course there's

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Speaker 2: other stuff in there, but to make kombucha and it

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Speaker 2: just be raw, pure kombucha. All you need is sugar

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Speaker 2: tea and then something called the scobie, which we'll talk

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Speaker 2: about soon. And you put those things together, let them

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Speaker 2: sit in a glass jar with the lid off and

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Speaker 2: a little bit of muslin over the top and a dark, warm, dry,

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Speaker 2: very important place for I don't know, a week, two weeks,

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Speaker 2: you're going to have kombucha.

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Speaker 1: Yeah, and it sort of belongs alongside other things like

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Speaker 1: yogurt and sour kraut, where the the microbes are a

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Speaker 1: big part of the appeal of these things that you

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Speaker 1: can put in your body.

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Speaker 2: Yeah. Can we can? I just call out the sentence

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Speaker 2: that Olivia wrote because it's hilarious. Sure she's she wrote

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Speaker 2: that kombucha is a food in which microbes are a feature,

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Speaker 2: not a bug. It was definitely worth a hat tip

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Speaker 2: at least.

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Speaker 1: Have you ever seen the Volkswagen Beetles with the license

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Speaker 1: plate that's his feature?

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Speaker 2: No, it's always very I don't get out that much though.

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Speaker 1: Uh So you'd mentioned scoby. Scoby stands for it's an

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Speaker 1: acronym se o BI stands for a symbiotic colony of

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Speaker 1: bacteria and yeast, because that's exactly what it is. If

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Speaker 1: you look at a scoby, you might hurt it called

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Speaker 1: a mother or a mushroom, like the mother, Like, what's

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Speaker 1: it called like a mother? Yeah, But if you look

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Speaker 1: at a scoby, it looks disgusting. Uh. It looks like

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Speaker 1: something out of a science lab, like out of a

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Speaker 1: petri dish. It's round and sort of pancakey and gelatinous,

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Speaker 1: and it looks like brain matter or something. It looks gross.

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Speaker 2: It looks like the muffin top of a jellyfish, but

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Speaker 2: just the muffin top part.

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Speaker 1: Sure, that's that's another good way to put it's kind

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Speaker 1: of gross too.

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Speaker 2: And that that mother, that mushroom, or that scoby is

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Speaker 2: what I saw far and away, at least in America.

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Speaker 2: It's most people who grew brew kombucha call it a scoby.

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Speaker 1: Yeah.

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Speaker 2: There's a specific term for it, a solid phase cellulosic pellicle.

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Speaker 1: Yeah.

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Speaker 2: And when you dig into it microbal microbially, it's astounding

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Speaker 2: what it actually is. It's like a really unique kind

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Speaker 2: of thing that seems to only grow in kombucha from

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Speaker 2: what I could find.

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Speaker 1: Yeah, and it's what it is actually, or how it

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Speaker 1: functions at least in kombucha. It's sort of the fuel

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Speaker 1: that drives that fermentation process that take that sweet tea

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Speaker 1: from just regular sweet tea to the fermented, bubbly, weird

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Speaker 1: tasting thing that you enjoy.

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Speaker 2: Yeah, and it's really insolvable, like you can drop it

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Speaker 2: in just about anything and it will hold its shape.

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Speaker 2: It has a lot of tensile strength, apparently it can hold.

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Speaker 2: So it's cellulose made of little tiny fibrils and there

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Speaker 2: I think one hundred times thinner than the cellulose fibrils

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Speaker 2: you get from a plant. Plants are lousy with cellulose,

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Speaker 2: but this cellulose is extruded from bacteria, little tiny, tiny

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Speaker 2: little things of cellulose that end up getting woven together

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Speaker 2: to create this large structure that can hold I think

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Speaker 2: one hundred times the amount of liquid or water that

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Speaker 2: plant cellulose can and it's a hundred times thinner than

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Speaker 2: plant cellulose. And it's being extruded pooped out of these

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Speaker 2: little bacteria that are building this thing over the course

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Speaker 2: of weeks.

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Speaker 1: Yeah, it's pretty amazing. Yeah, Like, if you've made one

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Speaker 1: that was the size of a hammock, you could put

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Speaker 1: a house on it.

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Speaker 2: Yeah. Easy, I'm just kidding.

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Speaker 1: I haven't done a math on that.

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Speaker 2: No, it's in there somewhere, though, So Chuck, I think

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Speaker 2: we should we'll hold off on how to make it

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Speaker 2: a batch of kombucha, although it's not that hard. But

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Speaker 2: it turns out that that that symbiotic colony of bacteria

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Speaker 2: and yeese, it's a pretty good descriptor because that's what

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Speaker 2: is in that scobie. And there have been studies of

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Speaker 2: what's in there, and what they found is that there's

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Speaker 2: an ever changing cast of characters. Yeah, but that there

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Speaker 2: seem to be a couple that are really responsible for

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Speaker 2: forming the scobie and then in turn creating kombucha. One

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Speaker 2: is a bacterium called chould.

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Speaker 1: You want me to do this? Sure, get Koma gatti

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Speaker 1: bacteria bacter.

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Speaker 2: Yeah, I think that's okay, yep. And then that's the

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Speaker 2: stuff that forms that cellulose that gives the scobi its structure.

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Speaker 2: And then inside there's some yeast, and specifically the yeast

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Speaker 2: from the.

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Speaker 1: Genus Bretons bretton nomosis.

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Speaker 2: Sure, and those are the ones that actually seem to

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Speaker 2: do most of the fermenting.

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Speaker 1: Yeah, and we have, well, at least in this case,

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Speaker 1: there was some Oregon State University researchers named Keisha Harrison

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Speaker 1: and Chris Curtin, who a couple of years ago looked

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Speaker 1: at one hundred and three scobi's that are used by

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Speaker 1: brewers here in North America. That yeast they call it brett,

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Speaker 1: and it's sort of an used to be used a

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Speaker 1: lot for old ales in nineteenth century England apparently huh,

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Speaker 1: not used a whole lot for beer anymore because it

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Speaker 1: tastes funny except for like lambs, and also used in

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Speaker 1: barrel aged red wines. And I think in wine you

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Speaker 1: just don't want too much of it. And then beer nowadays,

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Speaker 1: like I said, unless it's a lambic, they usually try

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Speaker 1: to get rid of it, things like a contaminant in

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Speaker 1: beer these days.

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Speaker 2: Even so, it sounds old timey, I guess then the

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Speaker 2: breat and that actually kind of dovetails with kombucha's image.

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Speaker 2: It has an image of being like an old timey,

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Speaker 2: super old timey ancient, I guess is a better word

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Speaker 2: brew ferment to brew that a lot of people say

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Speaker 2: dates back to all the way back to two twenty

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Speaker 2: one BCE, which is when supposedly the emperor of the

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Speaker 2: Chin dynasty started brewing it himself, and that it was

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Speaker 2: considered an elixir of life, a tonic for immortality. The

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Speaker 2: thing is is like, if you talk to anybody in

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Speaker 2: the kombucha community, they'll give you that story. But it's

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Speaker 2: just a story, like there's really hazy when you start

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Speaker 2: to try to trace the LINEA.

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Speaker 1: Yeah, Butcher's that's right. Uh yeah. There was another tale

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Speaker 1: about six hundred years after that, from the fifth century CE,

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Speaker 1: about a Korean doctor and this is possibly a name

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Speaker 1: origin because this doctor was named Kambu Kombu who brought

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Speaker 1: a medicinal t to emperor. Would that be in Kio?

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Speaker 1: I think so, yeah, all right of Japan and said

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Speaker 1: and some people say, well, that's clearly where the name

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Speaker 1: came from. Other people say, well, I don't know about that,

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Speaker 1: because there's also this Japanese fermented tea from back in

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Speaker 1: the day that was derived from kelp that was called

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Speaker 1: kambu and then cha is t so kombucha, But there

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Speaker 1: is no seaweed in in kombucha as we know it now,

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Speaker 1: So I don't think anyone really knows the exact origin

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Speaker 1: of the word.

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Speaker 2: No, but it is possible that that kombucha that seaweed

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Speaker 2: fermented seaweed ta just got used for the wrong thing

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Speaker 2: and it's kind of went off on that lineage of

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Speaker 2: history and that's where it came from. Again, what we're

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Speaker 2: talking about are stories. There are some ancient documents that

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Speaker 2: I think mentioned that Korean doctor Kambu. Yeah, but still

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Speaker 2: it's just not definitive. To get definitive, you actually have

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Speaker 2: to go to Russia and Ukraine in the late nineteenth century.

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Speaker 1: Yeah, surprising.

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Speaker 2: That's finally where you can definitively start to trace the

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Speaker 2: history of what we call kombucha.

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Speaker 1: Yeah, I was kind of surprised to see it there too,

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Speaker 1: But apparently after World War One they were lousy with

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Speaker 1: the stuff. It started to spread around Europe. Apparently in

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Speaker 1: the Westfalia region of Germany, became very popular for a

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Speaker 1: little while. In Italy in the middle of the twentieth century,

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Speaker 1: it became so popular that a couple of things happened

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Speaker 1: that there were people mixing it with holy water to

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Speaker 1: use as sort of like a tonic and a fokrimony,

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Speaker 1: which priests there did not love. And there was a

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Speaker 1: song that you can go listen to, you know, you

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Speaker 1: can go to YouTube and listen to it from nineteen

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Speaker 1: fifty five by a guy named Ronato Kerazone, and the

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Speaker 1: song was called Stu Fungo Chinza or the Chinese Fungus,

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Speaker 1: and it was a popular song. That's I listened to it,

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Speaker 1: and it's not very good.

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Speaker 2: No, it's got a lot of didd like mixed in

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Speaker 2: with it. But it's also kind of like a mambay thing.

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Speaker 2: It's a it's a mess. So strangely enough, Stu Fungo

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Speaker 2: Chinese did not kick off the kombucha craze in the

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Speaker 2: United States or in the West. It really was kicked

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Speaker 2: off by a Swiss study from the sixties. And I

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Speaker 2: do mean Switzerland, not Sweden. I apparently swapped the two

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Speaker 2: when I was talking about the oldest periodical in existence

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Speaker 2: in the Farmer's Almanac episodes. So sorry to everybody who wrote.

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Speaker 1: In yeah, we we know that those are two different

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Speaker 1: places and they're not even close together.

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Speaker 2: No, so it was inadvertent, No, exactly like I mix

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Speaker 2: up the names. I'm not actually confusing Switzerland was writing

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Speaker 2: like I know that much, so This was a Swiss Switzerland,

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Speaker 2: Swiss study from the sixties that said, hey, this kombucha

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Speaker 2: stuff that they're making over in Russia that's associated with

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Speaker 2: Russian grandmothers. This stuff is it's like yogurt, man, but

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Speaker 2: you can drink it. It's like drinkable yogurt. And we

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Speaker 2: don't mean.

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Speaker 1: Keffer, no, we don't did. It's still popular actually in

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Speaker 1: some parts of Russia. It remained popular throughout Soviet Russia.

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Speaker 1: They were you know, they didn't have like, you know,

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Speaker 1: American soda and stuff like that, so this is a

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Speaker 1: fizzy drink they could make, which sort of sub for that.

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Speaker 1: It seems like prisoners would brew it there. There was

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Speaker 1: even a case here in the United States in twenty

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Speaker 1: fifteen where arms dealer Victor Bout was brewing it in

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Speaker 1: a prison in Illinois. And we'll get to the alcoholic

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Speaker 1: content later, but the prison officials basically said, like, you're

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Speaker 1: making booze. You can't do that. So they added some time.

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Speaker 1: And apparently like kids in Russia these days, or not kids,

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Speaker 1: but younger people are kind of on kombucha that they

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Speaker 1: rejected when they were younger because they were like, we

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Speaker 1: want American tasting sodas, and now there's a newer trend

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Speaker 1: where they're like, oh no, this is sort of like cool,

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Speaker 1: this is the old Russian version, and they're back into

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Speaker 1: brewing it again.

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Speaker 2: Yeah, it's so it got exported somehow to the US.

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Speaker 2: It blew up in the US, and we exported it

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Speaker 2: back to Russia, and now Russian hipsters are into kombucha.

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Speaker 2: Even though it was their grandparents like homebrew, and I

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Speaker 2: think it was also not just they wanted coke and

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Speaker 2: pepsi and probably mostly coke. They associated it with their

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Speaker 2: grandmother giving it to them as if it were almost

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Speaker 2: like medicine or a health tonic, and nobody surrounding and

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Speaker 2: drinks a health tonic. No, you rarely do. And this

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Speaker 2: kind of had that association with it too that got

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Speaker 2: stripped of it. Even though it's considered a healthy drink.

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Speaker 2: Health tonic is really stretching how it's considered in the

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Speaker 2: United States. So it got kind of repackaged and gussied

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Speaker 2: up and turned into a really fun beverage that kids

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Speaker 2: are really into and that will just make you immediately

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Speaker 2: cooler if you're seeing out in public drinking it.

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Speaker 1: Yeah, as far as the Chinese connection, It sort of

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Speaker 1: depends on who you're asking. It sounds like it may

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Speaker 1: have been regional because there was this writer what was

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Speaker 1: her first name, Zong is her last name for Folk

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Speaker 1: Life magazine.

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Speaker 2: Her first name, Chuck is precisely Laura.

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Speaker 1: Laura. Okay, Well, she wrote about this in folk Life

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Speaker 1: Magazine and asked her immigrant Chinese parents and they were like,

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Speaker 1: I don't know what you're talking about. She said, well,

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Speaker 1: let me ask my friend who still has a bunch

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Speaker 1: of contacts in China, and her friend got in touch

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Speaker 1: with her people in China and they're like, I don't

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Speaker 1: know what you're talking about. But then there was another

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Speaker 1: Chinese American writer named Betty Lou and her father a

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Speaker 1: like recalled, you know, fond things about kombucha from Shanghai

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Speaker 1: and these big neighborhood batches. So I think theirs was

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Speaker 1: green tea and honey though instead of black tea and sugar.

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Speaker 1: So maybe it was a variation, a regional variation.

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Speaker 2: Yeah, they called it hong cha June. Yeah, not kombucha,

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Speaker 2: but it does sound similar, and if you stop and

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Speaker 2: think about it's just how it's a simplicity of what

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Speaker 2: kombucha actually is fermented sweet tea. It's entirely possible that

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Speaker 2: cultures that have tea and have had tea for hundreds

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Speaker 2: and thousands of years and stumbled onto this, you know,

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Speaker 2: independently and just called it different things, made it with

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Speaker 2: slightly different ingredients. But it seems very clear that the

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Speaker 2: kombucha we drink today was exported from Russia and Ukraine

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Speaker 2: in the nineteenth century.

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Speaker 1: Yeah, and before we break, I think we should cover

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Speaker 1: this last little bit that's super interesting about how it

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Speaker 1: regained popularity in the eighties here in the US though.

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Speaker 1: Was it was for AIDS patients. There was specifically one

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Speaker 1: AIDS patient. He was a act up New York member,

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Speaker 1: an activist named Sander Katz who had this kombucha and

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Speaker 1: it you know, those AIDS drugs early on at least,

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Speaker 1: were really rough on the stomach, and it helped him

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Speaker 1: and it helped him keep his food down. It kind

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Speaker 1: of settled the stomach, and then it got passed around

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Speaker 1: the gay community. And I think he found out about

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Speaker 1: it from a friend in like nineteen ninety four who was,

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Speaker 1: you know, a home brewer and went on to write

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Speaker 1: a book called Wild Fermentation in two thousand and three,

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Speaker 1: and so it was the AIDS community of the Northeast

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Speaker 1: United States.

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Speaker 2: It really kind of got it going again here. Pretty cool,

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Speaker 2: very cool. You want to take a break, then let's

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Speaker 2: do it. Okay, we're taking a break. Everybody's starting now.

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Speaker 1: All right, So now we are back in the United States. Uh,

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Speaker 1: kombucha these days, well, for a while before sort of

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Speaker 1: this this modern time that we find ourselves in. Who

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00:17:30,240 --> 00:17:34,639
Speaker 1: was spaceship just flew by? Uh? Someone should ask Chris

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Speaker 1: Christie about that?

307
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Speaker 2: Oh man, that was crazy.

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Speaker 1: Did you see that?

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Speaker 2: Terrible question?

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Speaker 1: Yeah, he was pretty funny about it, though he's he

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Speaker 1: is a likable guy. Uh So, kombucha for a while

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Speaker 1: was and it and it's still sort of popular with

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Speaker 1: hobbyists because brewing in general, and home brewing is really

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Speaker 1: regained in popularity with beer and meat and all kinds

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Speaker 1: of crazy things.

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Speaker 2: I also, I think there's a suspicion too among people

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Speaker 2: who make kombucha that the stuff that's mass produced just

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Speaker 2: can't hold a candle to the stuff you would make

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Speaker 2: on your own.

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Speaker 1: Probably, But that's how it was for many many years,

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Speaker 1: starting in the eighties, until about the midish nineteen nineties,

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Speaker 1: when a guy who we're going to talk about a

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Speaker 1: little bit now that you may have heard of named

324
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Speaker 1: George Thomas Dave or GT. Dave started brewing kombucha at

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Speaker 1: home and his bell airhouse as a teenager. As legend

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Speaker 1: has it, he got his scobie from a friend who

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Speaker 1: got it from a trip to the Himalayas and his

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Speaker 1: mom was drinking this stuff Dave was making going through

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Speaker 1: cancer and claimed that it helped her beat cancer, which

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Speaker 1: was officially part of the company's lore until they were

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Speaker 1: forced to remove it after a lawsuit in twenty ten

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Speaker 1: about deceptive health claims. But he is the maker. If

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Speaker 1: you've seen Synergy kombucha in the store, it's the biggest

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Speaker 1: player out there. And that's the one Emily drank until today,

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Speaker 1: and that's that's Gt. Dave.

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Speaker 2: Yeah, if you've ever seen kombucha in the store, you've

337
00:19:09,160 --> 00:19:13,399
Speaker 2: seen Gt. Synergy. I mean, it's just there's such so

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Speaker 2: many different flavors of it, and like the it's just

339
00:19:16,560 --> 00:19:20,280
Speaker 2: it's clearly been around longer. It's got its thing down path.

340
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Speaker 2: And like you said, this guy was brewing this when

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Speaker 2: he was in high school and he started in ninety five.

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00:19:27,160 --> 00:19:29,879
Speaker 2: In two thousand and five, he took it National, and

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Speaker 2: you can say that pretty much is when kombucha really

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00:19:34,000 --> 00:19:37,440
Speaker 2: started to make headway. Didn't take off like a rocket

345
00:19:37,520 --> 00:19:39,320
Speaker 2: quite yet. If you go back and look at the

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Speaker 2: dates on a lot of the research articles that you'll

347
00:19:42,480 --> 00:19:48,280
Speaker 2: find on kobucha, I'm like CNBC or Forbes or whatever,

348
00:19:49,000 --> 00:19:51,880
Speaker 2: they're like twenty seventeen eighteen, and they're all like, what

349
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Speaker 2: is this stuff? So it took a while to gain

350
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Speaker 2: some traction, but he took it out of the health

351
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Speaker 2: food store and started to get into grocery stores, and

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00:20:01,560 --> 00:20:04,040
Speaker 2: that was what really kind of laid the foundation for

353
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Speaker 2: kombucha to be introduced to America as a whole.

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Speaker 1: That's right. And the sort of unfortunate part that has

355
00:20:11,400 --> 00:20:16,160
Speaker 1: come out more recently is that Synergy is going through

356
00:20:16,200 --> 00:20:20,679
Speaker 1: a few different lawsuits right now because allegedly it is

357
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Speaker 1: even though this is a drink that is touted is

358
00:20:24,080 --> 00:20:28,320
Speaker 1: being made with love and good vibrations, there are some

359
00:20:28,400 --> 00:20:31,719
Speaker 1: lawsuits going on now because allegedly it is a terrible

360
00:20:31,720 --> 00:20:38,000
Speaker 1: place to work and Gt. Dave allegedly would purposefully hire

361
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Speaker 1: undocumented workers so they could be taken advantage of with

362
00:20:42,480 --> 00:20:46,800
Speaker 1: brutal work hours, no breaks to eat, no breaks for breaks,

363
00:20:47,760 --> 00:20:50,520
Speaker 1: go to the bathroom super fast and get back to work.

364
00:20:51,359 --> 00:20:55,639
Speaker 1: It's so hot in there that you're sweating into the beverage,

365
00:20:55,680 --> 00:20:57,679
Speaker 1: and then you have to go to a freezing place

366
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Speaker 1: and your clothes freeze up. Just some sounds like some

367
00:21:01,119 --> 00:21:03,560
Speaker 1: pretty bad stuff happening there, allegedly.

368
00:21:03,880 --> 00:21:06,920
Speaker 2: Well you say allegedly, but you don't have to say

369
00:21:06,920 --> 00:21:11,240
Speaker 2: that anywhere because as of I think this month, California

370
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Speaker 2: judge said, nope, this is all true. I'm ruling against Gt. Dave.

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Speaker 1: Yeah. Well, yeah, that was a lawsuit from that's long standing,

372
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Speaker 1: but there are I think some new ones, and he's

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Speaker 1: been denying this the whole time. Basically, I think his

374
00:21:25,760 --> 00:21:28,919
Speaker 1: quote was something like, I don't want to paraphrase it.

375
00:21:29,080 --> 00:21:30,720
Speaker 1: Well I guess I have to paraphrase it, so I'll

376
00:21:30,760 --> 00:21:33,879
Speaker 1: have in front of me. Sure, But basically like, yeah,

377
00:21:34,040 --> 00:21:37,320
Speaker 1: you know, lawsuits are just the cross eye bear, you know,

378
00:21:37,359 --> 00:21:40,800
Speaker 1: when you get popular like this, that's just how things go, right.

379
00:21:40,880 --> 00:21:44,200
Speaker 2: That this is he just dismissed them all as frivolous

380
00:21:44,200 --> 00:21:47,639
Speaker 2: in that quote, like indirectly basically, although these are have

381
00:21:47,720 --> 00:21:52,959
Speaker 2: been brought by multiple people in multiple lawsuits over multiple years. Yeah,

382
00:21:53,240 --> 00:21:56,159
Speaker 2: so yeah, this judge apparently does not like him, and

383
00:21:56,240 --> 00:22:00,280
Speaker 2: the judge is in charge of all the cases and

384
00:22:00,880 --> 00:22:04,200
Speaker 2: apparently has said before that Dave lies through his teeth

385
00:22:04,240 --> 00:22:07,280
Speaker 2: and is totally not credible, and if you put him

386
00:22:07,320 --> 00:22:09,320
Speaker 2: on the stand, I'm going to tell the jury not

387
00:22:09,400 --> 00:22:10,200
Speaker 2: to believe him.

388
00:22:10,560 --> 00:22:11,040
Speaker 1: Like this.

389
00:22:11,040 --> 00:22:13,560
Speaker 2: This judge has said this like in court. So he's

390
00:22:13,600 --> 00:22:15,320
Speaker 2: having a rough time of it for sure.

391
00:22:16,080 --> 00:22:19,000
Speaker 1: Yeah, And of course I told him this. She was like, oh, well,

392
00:22:19,040 --> 00:22:20,560
Speaker 1: I guess I'll find a new brand.

393
00:22:20,600 --> 00:22:22,960
Speaker 2: Well, there's so many great brands out there too, Like

394
00:22:23,320 --> 00:22:26,640
Speaker 2: I mean, there's a lot of Like if you are

395
00:22:26,720 --> 00:22:29,400
Speaker 2: into kombucha or you're about to be into kombucha, after

396
00:22:29,520 --> 00:22:32,359
Speaker 2: listening to this, you are in a beautiful time to

397
00:22:32,359 --> 00:22:35,000
Speaker 2: be into kombucha because there's a lot of good brands

398
00:22:35,040 --> 00:22:38,120
Speaker 2: that you could find in just about any grocery store.

399
00:22:38,119 --> 00:22:40,879
Speaker 2: And yes, indeed, it is a golden age for kombucha

400
00:22:41,000 --> 00:22:41,400
Speaker 2: right now.

401
00:22:41,760 --> 00:22:44,959
Speaker 1: We love our golden ages. Sure, there's another big player

402
00:22:45,400 --> 00:22:48,400
Speaker 1: in KeVita k e v I t A because Pepsi

403
00:22:48,480 --> 00:22:51,960
Speaker 1: bought that one in twenty sixteen. And you know, anytime

404
00:22:51,960 --> 00:22:54,920
Speaker 1: in the beverage industry, it's a tough racket anyway, So

405
00:22:55,040 --> 00:22:58,119
Speaker 1: you're you're probably looking to cash out to a larger company.

406
00:22:58,680 --> 00:23:02,320
Speaker 1: Is the exits strategy generally for beverages? Sure, I watch

407
00:23:02,320 --> 00:23:03,879
Speaker 1: a lot of Shark Tank, that's what they say. Okay,

408
00:23:05,000 --> 00:23:07,200
Speaker 1: Coca Cola got into it a little bit because they

409
00:23:07,240 --> 00:23:08,200
Speaker 1: own Honest Tea.

410
00:23:09,680 --> 00:23:10,800
Speaker 2: I just got that name.

411
00:23:11,720 --> 00:23:15,800
Speaker 1: Oh Honesty. Yeah, but I don't think they make that anymore.

412
00:23:15,840 --> 00:23:19,560
Speaker 1: But they do have some sort of Australian kombucha Coca

413
00:23:19,560 --> 00:23:22,000
Speaker 1: Cola does, called Organic and Raw Trading Company.

414
00:23:22,280 --> 00:23:24,920
Speaker 2: They don't like to talk about it, though, I don't

415
00:23:24,960 --> 00:23:27,359
Speaker 2: think they do. So it is a golden age and

416
00:23:27,359 --> 00:23:29,280
Speaker 2: that's kind of reflected in the market. It's like a

417
00:23:29,320 --> 00:23:32,840
Speaker 2: two and a half billion dollar industry, which is not bad.

418
00:23:32,920 --> 00:23:36,000
Speaker 2: But no, it's not bad. It's expected to grow to

419
00:23:36,080 --> 00:23:38,720
Speaker 2: eleven and a half billion within the next seven years

420
00:23:39,920 --> 00:23:43,080
Speaker 2: because kombucha is so good and because we're living in

421
00:23:43,080 --> 00:23:48,359
Speaker 2: that golden age. Apparently considered a functional beverage with energy

422
00:23:48,440 --> 00:23:50,320
Speaker 2: drinks and vitamin fortified.

423
00:23:49,840 --> 00:23:54,080
Speaker 1: Waters and you who yeah, because.

424
00:23:53,720 --> 00:23:58,200
Speaker 2: It gives you great strength, yeah exactly. But one it's

425
00:23:58,320 --> 00:24:01,240
Speaker 2: considered a non alcoholic. But that was up in the

426
00:24:01,280 --> 00:24:06,359
Speaker 2: air until fairly recently because there's a well known story

427
00:24:06,359 --> 00:24:11,920
Speaker 2: at least in the kombucha community about a I think

428
00:24:11,960 --> 00:24:16,040
Speaker 2: an inspector for the main Department of Agriculture who was

429
00:24:16,040 --> 00:24:19,240
Speaker 2: going through a Whole Foods and noticed that these bottles

430
00:24:19,280 --> 00:24:21,800
Speaker 2: of kombucha. This was twenty ten, so he's still like,

431
00:24:21,840 --> 00:24:24,520
Speaker 2: what is this stuff that they were bubbling out from

432
00:24:24,560 --> 00:24:27,080
Speaker 2: under their caps. And he's like, yeah, not a good sign. No,

433
00:24:27,200 --> 00:24:30,200
Speaker 2: He's like, this is that's fermentation. These things are fermenting

434
00:24:30,240 --> 00:24:33,800
Speaker 2: before my eyes. That means that it's producing alcohol by definition.

435
00:24:34,359 --> 00:24:36,000
Speaker 2: And he's like, I'm gonna I'm going to test some

436
00:24:36,040 --> 00:24:40,520
Speaker 2: of these and what he found exactly, he went on

437
00:24:40,560 --> 00:24:43,560
Speaker 2: a seven day bender, right, and when he came to

438
00:24:44,000 --> 00:24:47,119
Speaker 2: he said, these things should not be sold as not alcoholic.

439
00:24:48,240 --> 00:24:52,560
Speaker 1: To me, I went on a booch bender. Not good. No, yeah,

440
00:24:52,680 --> 00:24:55,840
Speaker 1: I think if you're homebrewing it and this is you know,

441
00:24:56,560 --> 00:25:00,239
Speaker 1: it's a variable product. Anytime you're making something where there

442
00:25:00,359 --> 00:25:02,919
Speaker 1: it's like alive for a little while, it's it's going

443
00:25:03,000 --> 00:25:05,639
Speaker 1: to be different depending on the batch and the maker

444
00:25:05,680 --> 00:25:08,840
Speaker 1: and all that stuff. If you're homebrewing it, you may

445
00:25:08,840 --> 00:25:13,560
Speaker 1: get up to three percent ABV. There have been cases

446
00:25:13,600 --> 00:25:18,239
Speaker 1: where I think the guy in Maine some of those

447
00:25:18,280 --> 00:25:20,520
Speaker 1: went up to two point five and that's when Whole

448
00:25:20,560 --> 00:25:23,000
Speaker 1: Foods was like, we can't sell it, like it's over

449
00:25:23,080 --> 00:25:26,119
Speaker 1: the point five percent threshold. So Whole Foods had to

450
00:25:26,119 --> 00:25:26,600
Speaker 1: pull it there.

451
00:25:26,720 --> 00:25:29,040
Speaker 2: And this was like this this industry was still in

452
00:25:29,080 --> 00:25:31,280
Speaker 2: its cradle, Like this is a really dangerous thing to

453
00:25:31,280 --> 00:25:32,480
Speaker 2: have happen all of a sudden.

454
00:25:33,160 --> 00:25:36,200
Speaker 1: Yeah, totally, but that's why. Kind of around that same time,

455
00:25:37,200 --> 00:25:42,359
Speaker 1: the kombucha's Kombucha Brewers International was formed, which is a

456
00:25:42,359 --> 00:25:44,640
Speaker 1: trade organization that basically is like, hey, listen, we need

457
00:25:44,680 --> 00:25:48,840
Speaker 1: to sort of standardize this. Here's an alcohol test that

458
00:25:48,880 --> 00:25:51,679
Speaker 1: everyone should be using, and we should all be on

459
00:25:51,720 --> 00:25:53,879
Speaker 1: the same page about the AVV.

460
00:25:54,200 --> 00:25:58,440
Speaker 2: Right, So they really kind of swooped in to standardize

461
00:25:58,480 --> 00:26:00,960
Speaker 2: things and save the day. And there is there is

462
00:26:01,400 --> 00:26:05,960
Speaker 2: hard kombucha. Apparently they're crazy for it. In California, it

463
00:26:06,000 --> 00:26:09,439
Speaker 2: goes up to eleven percent, which, man, that'll knock you

464
00:26:09,480 --> 00:26:13,440
Speaker 2: on your duff. Yeah, But for the most part, the

465
00:26:13,600 --> 00:26:15,960
Speaker 2: people who make kombucha have figured out how to keep

466
00:26:16,000 --> 00:26:20,200
Speaker 2: it from going beyond the point five percent point zero

467
00:26:20,240 --> 00:26:21,480
Speaker 2: five percent.

468
00:26:21,600 --> 00:26:24,399
Speaker 1: Alcohol point I think point five.

469
00:26:25,040 --> 00:26:27,119
Speaker 2: I don't know if I've ever told this story before,

470
00:26:27,119 --> 00:26:30,360
Speaker 2: have I about how when I was a youngster, I

471
00:26:30,400 --> 00:26:35,119
Speaker 2: really loved nick at night, and sometimes on Fridays and Saturdays,

472
00:26:35,160 --> 00:26:37,280
Speaker 2: I would go to the Open Pantry, which was a

473
00:26:37,359 --> 00:26:41,080
Speaker 2: convenience store across the railroad tracks from my house. Yeah,

474
00:26:41,119 --> 00:26:44,760
Speaker 2: and I would buy some slim gyms, gets twigs, maybe

475
00:26:44,760 --> 00:26:47,679
Speaker 2: some starbursts, really load up. And then one of the

476
00:26:47,680 --> 00:26:50,160
Speaker 2: things I would get every every time was a six

477
00:26:50,240 --> 00:26:55,160
Speaker 2: pack of Kingsbury non alcoholic beer. And every time I'm

478
00:26:55,240 --> 00:27:00,199
Speaker 2: like ten, eleven, twelve, maybe oh du every time I

479
00:27:00,320 --> 00:27:03,719
Speaker 2: had to argue with the person checking me out at

480
00:27:03,720 --> 00:27:07,040
Speaker 2: the at the register, like this is no alcoholic, it

481
00:27:07,040 --> 00:27:09,600
Speaker 2: has nothing to do with any age limit. I'm allowed

482
00:27:09,640 --> 00:27:13,080
Speaker 2: to buy this, And every time I was successful. I

483
00:27:13,119 --> 00:27:15,159
Speaker 2: think most of them were just like, Okay, if this

484
00:27:15,240 --> 00:27:17,960
Speaker 2: kid's gonna say that to me, then fine, you can

485
00:27:18,119 --> 00:27:20,440
Speaker 2: have this non alcoholic beer. And I would go home

486
00:27:20,440 --> 00:27:23,879
Speaker 2: and crack some Kingsbury and need some slim jough, my watch,

487
00:27:23,960 --> 00:27:26,919
Speaker 2: Stef Troop and stuff. It was amazing, good Friday.

488
00:27:27,040 --> 00:27:29,440
Speaker 1: You know, I do have a new answer now. And

489
00:27:29,480 --> 00:27:31,440
Speaker 1: when they say if you could go back in time,

490
00:27:32,359 --> 00:27:34,440
Speaker 1: because it used to obviously be go back and kill

491
00:27:34,520 --> 00:27:38,400
Speaker 1: Hitler and do some good for mankind, but now it's

492
00:27:38,920 --> 00:27:43,479
Speaker 1: go back and live next door to young Josh. So

493
00:27:43,520 --> 00:27:44,800
Speaker 1: we could have been kid buddies.

494
00:27:44,880 --> 00:27:45,880
Speaker 2: Yeah, that would have been fun.

495
00:27:46,400 --> 00:27:47,919
Speaker 1: I would have been older. You would have been the

496
00:27:47,960 --> 00:27:49,400
Speaker 1: one corrupting me though somehow.

497
00:27:49,720 --> 00:27:51,080
Speaker 2: Yeah, yeah, for sure, it.

498
00:27:51,040 --> 00:27:52,359
Speaker 1: Would have been pretty funny. You would have been I

499
00:27:52,359 --> 00:27:54,560
Speaker 1: would have been like what he six years younger? Seven?

500
00:27:54,760 --> 00:27:56,880
Speaker 2: Uh no, I'm like five five.

501
00:27:57,000 --> 00:27:58,560
Speaker 1: You would have been the ten year old corrupting like

502
00:27:58,560 --> 00:28:00,720
Speaker 1: the fifteen or sixteen year old. But I would have

503
00:28:00,800 --> 00:28:02,280
Speaker 1: my license first and be like, yeah, I know you

504
00:28:02,280 --> 00:28:03,400
Speaker 1: can drive install the bad place.

505
00:28:03,480 --> 00:28:07,760
Speaker 2: Yeah, let's go get some Kingsbury Chuck. Should we take

506
00:28:07,760 --> 00:28:09,679
Speaker 2: a break and come back and tell everybody how to

507
00:28:09,680 --> 00:28:11,840
Speaker 2: make kombucha? Because I'm ready to do that.

508
00:28:12,680 --> 00:28:41,000
Speaker 1: Yeah, okay, let's do it, all right.

509
00:28:40,880 --> 00:28:43,880
Speaker 2: Everybody, as promised, We said that we are going to

510
00:28:43,960 --> 00:28:47,320
Speaker 2: teach you how to make kombucha, and it is super duper.

511
00:28:47,040 --> 00:28:50,880
Speaker 1: S really you should also, you know, really, look if

512
00:28:50,880 --> 00:28:51,560
Speaker 1: you're going.

513
00:28:51,360 --> 00:28:54,680
Speaker 2: To oh yeah, there's a that's a really good point.

514
00:28:54,760 --> 00:28:59,400
Speaker 2: The kombucha brewing community is really supportive and helpful and

515
00:28:59,600 --> 00:29:04,760
Speaker 2: nice and not snipy or caddy. They're just very like,

516
00:29:05,000 --> 00:29:08,440
Speaker 2: whatever information you need to brew your own kombucha. They'll

517
00:29:08,520 --> 00:29:11,880
Speaker 2: give it to you, and you could probably also make

518
00:29:11,920 --> 00:29:14,120
Speaker 2: friends with somebody who will send you your first go

519
00:29:14,280 --> 00:29:19,200
Speaker 2: b Yeah, because here's the thing. You can't make kombucha

520
00:29:19,240 --> 00:29:23,720
Speaker 2: without kombucha. You have to have kombucha, which I think

521
00:29:23,800 --> 00:29:26,280
Speaker 2: Chuck and I couldn't find this. That would mean that

522
00:29:26,400 --> 00:29:29,200
Speaker 2: all kombucha is related in some way, shape or form,

523
00:29:29,680 --> 00:29:33,000
Speaker 2: because if you just took tea and sugar and water

524
00:29:33,320 --> 00:29:38,200
Speaker 2: and left it out to be inoculated with whatever yeast

525
00:29:38,280 --> 00:29:41,600
Speaker 2: and bacteria in the air, you're not necessarily going to

526
00:29:41,640 --> 00:29:45,400
Speaker 2: attract the same yeast in bacteria those Bretts and the

527
00:29:45,440 --> 00:29:49,479
Speaker 2: other one that are in kombucha, so you'll make something

528
00:29:49,520 --> 00:29:53,440
Speaker 2: that isn't actually kombucha. So to make kombucha, you need kombucha,

529
00:29:53,560 --> 00:29:56,720
Speaker 2: which means all kombucha is related. They have some sort

530
00:29:56,800 --> 00:30:00,760
Speaker 2: of shared lineage over time. Okay, that's kind.

531
00:30:00,560 --> 00:30:02,960
Speaker 1: Of like ill set up. Yeah, it is, and that

532
00:30:03,040 --> 00:30:06,400
Speaker 1: kind of lends itself to the hippiedippy community aspect for sure.

533
00:30:07,480 --> 00:30:10,800
Speaker 1: So like you said, you need a scobie, and like

534
00:30:10,840 --> 00:30:13,000
Speaker 1: you also said, you can probably find some hippie online

535
00:30:13,000 --> 00:30:13,640
Speaker 1: that'll send you some.

536
00:30:13,840 --> 00:30:17,280
Speaker 2: You can buy it too. There's everything Kombocha dot Com

537
00:30:17,480 --> 00:30:20,840
Speaker 2: recommends for mental holics. They'll send you a Scobe for

538
00:30:20,920 --> 00:30:23,240
Speaker 2: thirteen dollars and forty nine cents on Amazon.

539
00:30:23,840 --> 00:30:26,000
Speaker 1: All right, and you get that that gross little membrane

540
00:30:26,040 --> 00:30:29,320
Speaker 1: looking thing. Maybe look up a recipe that you might

541
00:30:29,360 --> 00:30:31,960
Speaker 1: want to use. There are lots of recipes online, of course,

542
00:30:32,840 --> 00:30:35,080
Speaker 1: But like you said, you got to have that unpasteurized,

543
00:30:35,200 --> 00:30:39,479
Speaker 1: unflavored kombucha at the root of it. Uh And like

544
00:30:39,560 --> 00:30:41,160
Speaker 1: you know, you kind of tease it earlier, you put

545
00:30:41,160 --> 00:30:45,160
Speaker 1: that kombucha in a in a glass jar. Everything's got

546
00:30:45,200 --> 00:30:48,560
Speaker 1: to be super super clean. Of course. You're gonna want

547
00:30:48,760 --> 00:30:52,800
Speaker 1: for your tea a few specific things. You want organic

548
00:30:52,880 --> 00:30:57,720
Speaker 1: tea because if it's not organic, then that tea you

549
00:30:57,760 --> 00:31:00,160
Speaker 1: get hasn't been washed yet and it's got pesticides and

550
00:31:00,200 --> 00:31:00,840
Speaker 1: stuff on it.

551
00:31:01,040 --> 00:31:03,560
Speaker 2: No good, not just for you, but also for the

552
00:31:03,600 --> 00:31:05,040
Speaker 2: Scobe because it's a living thing.

553
00:31:05,640 --> 00:31:08,720
Speaker 1: Yeah, Scobey's gonna eat that stuff. You want to use

554
00:31:08,760 --> 00:31:14,240
Speaker 1: pure tea because you know it tastes better, it's the

555
00:31:14,280 --> 00:31:18,080
Speaker 1: cleanest flavor, it's got the most nutrients, and you're also

556
00:31:18,200 --> 00:31:21,719
Speaker 1: gonna it's gonna be caffeinated. You can't make decaf kombucha

557
00:31:22,120 --> 00:31:23,440
Speaker 1: as far as I know, right.

558
00:31:23,960 --> 00:31:27,160
Speaker 2: You literally cannot because the caffeine is one of the

559
00:31:27,200 --> 00:31:31,000
Speaker 2: most essential nutrients for the bacteria and or the yeast

560
00:31:31,560 --> 00:31:34,560
Speaker 2: they use it to they convert it into nitrogen, which

561
00:31:34,600 --> 00:31:36,920
Speaker 2: they use for all sorts of stuff during the fermentation

562
00:31:37,040 --> 00:31:40,960
Speaker 2: project process. So you cannot make kombucha without caffeine.

563
00:31:41,480 --> 00:31:44,240
Speaker 1: All right, the thing gets your tea. You got your caffeine,

564
00:31:44,440 --> 00:31:46,000
Speaker 1: and what else you need? Sugar?

565
00:31:46,120 --> 00:31:48,880
Speaker 2: Yep, you want to use cane sugar. I've seen and

566
00:31:48,960 --> 00:31:51,120
Speaker 2: all of this, Like, you can get organic cane sugar

567
00:31:51,160 --> 00:31:54,640
Speaker 2: for very little money even compared to like just cheap

568
00:31:54,760 --> 00:31:59,080
Speaker 2: white granulated sugar. Splurge for that. Splurge for good loose

569
00:31:59,200 --> 00:32:03,160
Speaker 2: organic tea. Use filtered water, or you can just get

570
00:32:03,200 --> 00:32:05,560
Speaker 2: like a gallon of distilled water while you're at the

571
00:32:05,600 --> 00:32:10,560
Speaker 2: grocery store buying chine sugar. Just it's that whole garbage in,

572
00:32:10,640 --> 00:32:15,239
Speaker 2: garbage out kind of mentality. It also applies to kombucha.

573
00:32:14,760 --> 00:32:19,160
Speaker 1: Too, all right, So you've got your ingredients, You've got

574
00:32:19,200 --> 00:32:23,080
Speaker 1: your Scoby from a guy named you know, Scooby Goby,

575
00:32:23,200 --> 00:32:30,480
Speaker 1: Scoby Scooby Bro, Scooby Bro one two three, and you

576
00:32:30,520 --> 00:32:34,000
Speaker 1: get your sweet teammate. You add your starter kombucha, you

577
00:32:34,040 --> 00:32:36,000
Speaker 1: put in your scoby and then you put it in

578
00:32:36,000 --> 00:32:39,040
Speaker 1: that jar like you said, with the what's it called it,

579
00:32:39,080 --> 00:32:42,800
Speaker 1: the musslim over the top, Yeah, the muslin over the top,

580
00:32:43,440 --> 00:32:45,640
Speaker 1: and then you put it in that dark, dry place

581
00:32:45,720 --> 00:32:48,160
Speaker 1: like a cabinet or something, and let it do its

582
00:32:48,200 --> 00:32:49,840
Speaker 1: thing for how long? Like a week or so?

583
00:32:50,520 --> 00:32:54,560
Speaker 2: Yes, if you're fermenting kombucha, it takes seven to fourteen

584
00:32:54,640 --> 00:32:58,320
Speaker 2: days for the first ferment to finish, all right. Then

585
00:32:58,360 --> 00:33:02,520
Speaker 2: after that you bottle, and that you leave it again

586
00:33:02,560 --> 00:33:05,800
Speaker 2: for another usually a few days, maybe seven days, and

587
00:33:05,840 --> 00:33:08,200
Speaker 2: it does it second ferment in the bottle, and that's

588
00:33:08,200 --> 00:33:11,520
Speaker 2: where the alcohol and the bubbles really start to come about,

589
00:33:11,560 --> 00:33:18,880
Speaker 2: because those are both byproducts of fermentation CO two and alcohol. Again,

590
00:33:18,920 --> 00:33:22,040
Speaker 2: though depending on I'm not actually quite sure how you

591
00:33:22,120 --> 00:33:25,760
Speaker 2: control the amount of alcohol that gets developed. I think

592
00:33:25,760 --> 00:33:29,480
Speaker 2: it's maybe the amount of sugar you add initially, and

593
00:33:29,520 --> 00:33:31,560
Speaker 2: then also how long you let it ferment to you

594
00:33:31,600 --> 00:33:34,560
Speaker 2: in that second fermentation. And then to stop it from

595
00:33:34,600 --> 00:33:37,400
Speaker 2: the second fermentation, you start refrigerating it, and that makes

596
00:33:37,400 --> 00:33:38,440
Speaker 2: everything go dormant.

597
00:33:39,320 --> 00:33:41,560
Speaker 1: Yeah, and when you bottle it, that's when you're also

598
00:33:41,640 --> 00:33:44,080
Speaker 1: gonna you know, juice it up a little bit. If

599
00:33:44,120 --> 00:33:47,680
Speaker 1: you want to put some ginger or some herbs, some

600
00:33:47,760 --> 00:33:50,080
Speaker 1: other kind of like fruity juices or something. That's where

601
00:33:50,120 --> 00:33:52,680
Speaker 1: you can you know, experiment with your own taste and

602
00:33:52,760 --> 00:33:53,840
Speaker 1: flavor profiles that chilling.

603
00:33:53,920 --> 00:33:56,920
Speaker 2: Yeah, and you want to use glass for everything. The

604
00:33:57,000 --> 00:34:00,400
Speaker 2: reason why is because it's so acidic. As we'll see that,

605
00:34:00,520 --> 00:34:03,040
Speaker 2: it can leech metals right out of a metal container.

606
00:34:03,640 --> 00:34:03,880
Speaker 1: Yeah.

607
00:34:03,880 --> 00:34:07,080
Speaker 2: So, and you can also leach lead out of the

608
00:34:07,120 --> 00:34:10,640
Speaker 2: glaze of a ceramic container. So you basically just want

609
00:34:10,640 --> 00:34:14,400
Speaker 2: to use sterilized glass, like really well washed class. And

610
00:34:14,480 --> 00:34:18,399
Speaker 2: you also want to keep yourself clean, and this I'm

611
00:34:18,400 --> 00:34:20,400
Speaker 2: sure is very hard for a lot of the kombucha

612
00:34:20,440 --> 00:34:23,799
Speaker 2: brewer community. Sure, but you definitely want to wash your

613
00:34:23,800 --> 00:34:26,960
Speaker 2: hands thoroughly before you ever touch your scobi because again,

614
00:34:27,000 --> 00:34:30,279
Speaker 2: it's a living thing, and if you accidentally get some

615
00:34:30,360 --> 00:34:33,120
Speaker 2: bad bugs on it, it can grow mold, it can

616
00:34:33,719 --> 00:34:36,920
Speaker 2: get weak, it can die, all sorts of stuff can happen.

617
00:34:37,000 --> 00:34:39,080
Speaker 2: So you want to be very gentle and kind with

618
00:34:39,120 --> 00:34:42,680
Speaker 2: your scoby and very clean too. So you want to

619
00:34:42,680 --> 00:34:45,440
Speaker 2: make sure you and your glass bottles are all super

620
00:34:45,440 --> 00:34:47,120
Speaker 2: clean before you make kombucha.

621
00:34:47,440 --> 00:34:50,880
Speaker 1: Yeah, Scooby bro one two three. In this video, it's like,

622
00:34:50,920 --> 00:34:53,360
Speaker 1: all right, this next part man is a real bummer.

623
00:34:53,560 --> 00:34:55,240
Speaker 1: But you're gonna have to take a shower.

624
00:34:57,200 --> 00:34:59,239
Speaker 2: Man. The hippies are not gonna like this.

625
00:35:00,080 --> 00:35:02,000
Speaker 1: Oh that's okay. They're surfing right now.

626
00:35:02,080 --> 00:35:04,319
Speaker 2: There's one other thing you can do too, or one

627
00:35:04,360 --> 00:35:06,160
Speaker 2: other thing you're gonna have to do. You remove your

628
00:35:06,160 --> 00:35:11,320
Speaker 2: scobie from the bottle or from the glass that you

629
00:35:11,440 --> 00:35:14,279
Speaker 2: fermented in after the first ferment. It doesn't go into

630
00:35:14,320 --> 00:35:17,799
Speaker 2: the bottles, but it's reusable. It actually will grow I

631
00:35:17,840 --> 00:35:21,080
Speaker 2: wondered about that. Yes, so it actually will grow as

632
00:35:21,200 --> 00:35:25,759
Speaker 2: you're fermenting new kombucha each time, because it's sitting there

633
00:35:25,800 --> 00:35:30,359
Speaker 2: eating love and life. And after a while it'll grow

634
00:35:30,400 --> 00:35:32,960
Speaker 2: thick enough that you can just basically peel off. From

635
00:35:32,960 --> 00:35:36,680
Speaker 2: what I understand, the bottom layer is the youngest layer, okay.

636
00:35:36,719 --> 00:35:39,800
Speaker 2: And there's stuff you can do with the old scobi

637
00:35:40,000 --> 00:35:42,279
Speaker 2: it's cellulo. Some people cut it up and dry it

638
00:35:42,280 --> 00:35:44,799
Speaker 2: out and give it to their dogs. Some people eat

639
00:35:44,840 --> 00:35:47,680
Speaker 2: it directly because it's full of probiotics, as we'll see.

640
00:35:47,880 --> 00:35:50,160
Speaker 2: But you can also just toss it out or compost it.

641
00:35:50,200 --> 00:35:52,879
Speaker 2: I think is another thing people do, and you take

642
00:35:52,920 --> 00:35:55,840
Speaker 2: that younger part and just start over. It's the healthiest,

643
00:35:55,840 --> 00:35:58,840
Speaker 2: it's the most vibrant, it's the youngest part of the Scobie.

644
00:35:59,120 --> 00:36:01,160
Speaker 2: Or you can also take that part and give it

645
00:36:01,200 --> 00:36:03,680
Speaker 2: to a newbie as their first go b too, if

646
00:36:03,719 --> 00:36:06,440
Speaker 2: you want to be super kind, as the hippies call it.

647
00:36:07,160 --> 00:36:09,480
Speaker 1: Yeah, or you can rub it under your arms to

648
00:36:09,560 --> 00:36:15,280
Speaker 1: prevent yeasts growth there gross in your armpit. Yeah. Well,

649
00:36:15,320 --> 00:36:19,040
Speaker 1: we talked a little bit about health benefits. They have

650
00:36:19,280 --> 00:36:25,400
Speaker 1: done not a lot of like controlled human trials in

651
00:36:25,520 --> 00:36:28,279
Speaker 1: these published papers. There was a twenty nineteen review at

652
00:36:28,280 --> 00:36:31,880
Speaker 1: two hundred and fifty three papers boots that call them

653
00:36:31,920 --> 00:36:34,000
Speaker 1: the Booch papers, and there.

654
00:36:33,840 --> 00:36:37,160
Speaker 2: Were there were help my dream.

655
00:36:37,560 --> 00:36:41,840
Speaker 1: I'm sorry, that's fine, but there were no controlled human trials.

656
00:36:41,840 --> 00:36:44,600
Speaker 1: So it's like you can't really point to hard science,

657
00:36:45,280 --> 00:36:48,759
Speaker 1: but it is, you know, it is something that contains

658
00:36:48,840 --> 00:36:52,200
Speaker 1: good stuff, Like there are probiotics, and we do know

659
00:36:52,360 --> 00:36:56,040
Speaker 1: that probiotics are good for your gut. We've talked about

660
00:36:56,040 --> 00:36:58,200
Speaker 1: them before. I take a probiotic every day now and

661
00:36:58,239 --> 00:37:01,640
Speaker 1: it's really helped my system out, like in a hugely

662
00:37:01,719 --> 00:37:05,200
Speaker 1: noticeable way. Yeah. But you know, if you read the

663
00:37:05,560 --> 00:37:09,920
Speaker 1: bottle of a Synergy or another brand. If you're making

664
00:37:09,920 --> 00:37:12,400
Speaker 1: that switch, you're gonna see stuff like you find on

665
00:37:12,880 --> 00:37:18,239
Speaker 1: a pill bottle of other probiotics like Basillis coagulans or

666
00:37:18,760 --> 00:37:24,040
Speaker 1: lacto basillis, like these really common bacterium probiotic bacteriums. It's

667
00:37:24,080 --> 00:37:25,160
Speaker 1: what's going on basically.

668
00:37:25,239 --> 00:37:28,839
Speaker 2: Yes, So, yeah, we know probiotics are good for you,

669
00:37:29,160 --> 00:37:33,000
Speaker 2: and kombucha as allows you with probiotics. That's the upshot

670
00:37:33,080 --> 00:37:37,680
Speaker 2: of that. And there actually was one human trial very recently,

671
00:37:37,760 --> 00:37:42,560
Speaker 2: it came out in the last week from Georgetown University

672
00:37:43,000 --> 00:37:48,080
Speaker 2: that found that it actually lowers fasting blood glucose levels,

673
00:37:48,640 --> 00:37:51,080
Speaker 2: So it could be useful for people with type two

674
00:37:51,120 --> 00:37:54,640
Speaker 2: diabetes to drink kombucha while they're eating a meal because

675
00:37:54,640 --> 00:37:57,480
Speaker 2: it will keep your glucose from spiking, according to this

676
00:37:57,840 --> 00:38:00,800
Speaker 2: newest trial, and it's one of the first human clinical

677
00:38:00,840 --> 00:38:02,440
Speaker 2: trials ever done on kombucha.

678
00:38:03,440 --> 00:38:06,480
Speaker 1: I got two words for that, go hoyas.

679
00:38:07,160 --> 00:38:07,560
Speaker 2: There you go.

680
00:38:08,400 --> 00:38:09,160
Speaker 1: It's been a while.

681
00:38:09,440 --> 00:38:11,840
Speaker 2: Have you ever understood what the difference between a hoya

682
00:38:11,880 --> 00:38:14,960
Speaker 2: and a bulldog is? Because I've never heard anything called

683
00:38:15,000 --> 00:38:17,440
Speaker 2: a hoya except in the context of Georgetown.

684
00:38:18,480 --> 00:38:20,920
Speaker 1: They have never even thought about it now that I think.

685
00:38:21,080 --> 00:38:23,040
Speaker 2: But that's their mascot. It's a bulldog, but they call

686
00:38:23,080 --> 00:38:27,200
Speaker 2: it a hoya like they're out of their minds.

687
00:38:26,640 --> 00:38:30,880
Speaker 1: Is it the same? Like is it supposed to be

688
00:38:31,000 --> 00:38:33,319
Speaker 1: the name of the bulldog? I don't or not the

689
00:38:33,400 --> 00:38:35,480
Speaker 1: name of But does it mean bulldog?

690
00:38:35,640 --> 00:38:37,640
Speaker 2: I don't know. In Georgetown it does.

691
00:38:37,880 --> 00:38:39,880
Speaker 1: Because I'm seeing that the hoya is a plant.

692
00:38:40,840 --> 00:38:43,520
Speaker 2: Yeah it is. It's called the Indian roade plant now

693
00:38:43,520 --> 00:38:45,400
Speaker 2: that you mentioned it, or one of the hoyas. I

694
00:38:45,400 --> 00:38:47,120
Speaker 2: think it's a family of plants.

695
00:38:47,600 --> 00:38:50,239
Speaker 1: Well, somebody, because we're not going to stop to look

696
00:38:50,239 --> 00:38:51,800
Speaker 1: this up because I'm sure the ANSWER's out there. I

697
00:38:51,800 --> 00:38:54,040
Speaker 1: would love a Georgetown hoyata, right and let us know.

698
00:38:54,120 --> 00:38:55,879
Speaker 2: Okay, fair enough, moving on then right?

699
00:38:56,640 --> 00:38:58,360
Speaker 1: Yeah? What about antioxidants.

700
00:38:58,360 --> 00:39:00,799
Speaker 2: Well, that tea that you make this out of is

701
00:39:00,880 --> 00:39:04,319
Speaker 2: lousy with polyphenols, depending on which kind of tea you use.

702
00:39:04,840 --> 00:39:09,080
Speaker 2: Apparently green and red have the highest amounts of polyphenols

703
00:39:09,080 --> 00:39:13,000
Speaker 2: in the end result in kombucha. But you can't really

704
00:39:13,040 --> 00:39:15,480
Speaker 2: sneeze at the polyphenols in black tea too, which is

705
00:39:15,520 --> 00:39:18,880
Speaker 2: traditionally the type of tea that's been used to brew kombucha.

706
00:39:20,040 --> 00:39:23,160
Speaker 2: Those polyphenols do all sorts of things, like they neutralize

707
00:39:23,160 --> 00:39:26,080
Speaker 2: free radicals in the body. And we did our episode

708
00:39:26,120 --> 00:39:30,640
Speaker 2: on whether or not free radical health theory is legitimate

709
00:39:30,719 --> 00:39:33,400
Speaker 2: or not. But considering that the jury is still out,

710
00:39:33,719 --> 00:39:37,000
Speaker 2: if it is legit, then the antioxidants in kombucha are

711
00:39:37,040 --> 00:39:38,160
Speaker 2: really super helpful.

712
00:39:39,080 --> 00:39:41,360
Speaker 1: I wonder if you could make a macha kombucha.

713
00:39:42,239 --> 00:39:46,200
Speaker 2: I don't know, I don't know. I wondered that myself

714
00:39:46,520 --> 00:39:50,080
Speaker 2: from what I saw. You want loose leaf tea, but

715
00:39:50,320 --> 00:39:52,680
Speaker 2: I don't know why you wouldn't be able to use macha.

716
00:39:53,920 --> 00:39:54,560
Speaker 1: Might be interesting.

717
00:39:54,600 --> 00:39:54,880
Speaker 2: Sure.

718
00:39:56,160 --> 00:39:59,960
Speaker 1: Also vitamins, there's lots of B vitamins in kombucha. Vitamins

719
00:40:00,040 --> 00:40:03,600
Speaker 1: are great for you. But again, because it's a variable product,

720
00:40:03,640 --> 00:40:06,600
Speaker 1: it's not like you can say, al kambucha's have this

721
00:40:06,760 --> 00:40:10,000
Speaker 1: amount of this vitamin. I believe some of the leading

722
00:40:10,000 --> 00:40:12,879
Speaker 1: brands taut as being like, you know, it's a great

723
00:40:12,920 --> 00:40:15,400
Speaker 1: source of V twelve or whatever, but it's not like

724
00:40:15,680 --> 00:40:18,960
Speaker 1: listed out on the ingredients like exactly how much. No.

725
00:40:19,040 --> 00:40:20,920
Speaker 2: And the reason why it's, like you said, it's variable

726
00:40:20,960 --> 00:40:25,160
Speaker 2: because this stuff is grown, it's not manufactured, and B

727
00:40:25,320 --> 00:40:28,760
Speaker 2: vitamins are a byproduct of fermentation. So unless I guess

728
00:40:28,760 --> 00:40:31,280
Speaker 2: they test every single batch and create a new label

729
00:40:31,360 --> 00:40:34,160
Speaker 2: every single time. Right, they can't say accurately how much

730
00:40:34,200 --> 00:40:36,600
Speaker 2: B vitamins is in there, but usually it's enough to

731
00:40:36,680 --> 00:40:37,200
Speaker 2: knock your.

732
00:40:37,120 --> 00:40:41,799
Speaker 1: Socks right off, as will the acid. Right.

733
00:40:42,440 --> 00:40:47,160
Speaker 2: Yes, so acids are anti microbials, and they've been found

734
00:40:47,239 --> 00:40:53,080
Speaker 2: to fight off stuff like E. Coli, Shigella, salmonella, cholera. Again,

735
00:40:53,160 --> 00:40:55,239
Speaker 2: this is in vitro. This is like putting some of

736
00:40:55,239 --> 00:40:58,280
Speaker 2: the acids from kombucha in a petri dish with shigella

737
00:40:58,600 --> 00:41:01,759
Speaker 2: and seeing what happens, and those acids kill the shigella.

738
00:41:02,160 --> 00:41:05,040
Speaker 2: So this is all just like assuming that the same

739
00:41:05,080 --> 00:41:09,360
Speaker 2: stuff is going to happen in the human body, because

740
00:41:09,360 --> 00:41:12,200
Speaker 2: again there hasn't been a lot of human trials. But

741
00:41:12,320 --> 00:41:15,640
Speaker 2: we know that the acids that are produced in kombucha

742
00:41:15,719 --> 00:41:19,800
Speaker 2: as it ferments, do have antimicrobial properties in a petri

743
00:41:19,920 --> 00:41:21,080
Speaker 2: dish at least.

744
00:41:21,840 --> 00:41:25,560
Speaker 1: Yeah, exactly. As far as if it could be bad

745
00:41:25,600 --> 00:41:28,839
Speaker 1: for you, probably not. I mean, it might upset your

746
00:41:28,840 --> 00:41:33,480
Speaker 1: tummy a little bit, as any probiotic could initially, at

747
00:41:33,520 --> 00:41:37,560
Speaker 1: least until your thumbs gets used to it. Anything unpasteurized,

748
00:41:37,560 --> 00:41:40,680
Speaker 1: like if you're having if you're trading like homemade kombucha's

749
00:41:40,719 --> 00:41:43,440
Speaker 1: with friends and stuff like that, there could always be

750
00:41:43,480 --> 00:41:45,279
Speaker 1: a chance that there are some bacterias in there that

751
00:41:45,320 --> 00:41:51,000
Speaker 1: aren't great for you. I think you can get a pasteurized,

752
00:41:51,080 --> 00:41:54,319
Speaker 1: like professionally pasteurized kombucha, but that would kill off the

753
00:41:54,360 --> 00:41:56,000
Speaker 1: live culture. So it's kind of like, what's the point.

754
00:41:56,080 --> 00:41:58,040
Speaker 2: Yeah, I mean it still has the acids in it,

755
00:41:58,120 --> 00:42:01,279
Speaker 2: so it's gonna have some benefits. But yeah, the kombucha

756
00:42:01,520 --> 00:42:04,000
Speaker 2: brewing communities, like what, you don't want to kill off

757
00:42:04,040 --> 00:42:06,640
Speaker 2: all of this beneficial bacteria. You know.

758
00:42:07,239 --> 00:42:08,280
Speaker 1: It's very anti booch.

759
00:42:08,400 --> 00:42:12,040
Speaker 2: It is super anti booch. I say, before we wrap Chuck,

760
00:42:12,080 --> 00:42:14,600
Speaker 2: we we name check a few other brands because I

761
00:42:14,640 --> 00:42:19,160
Speaker 2: love a few. So health Aid is really really great,

762
00:42:20,239 --> 00:42:23,400
Speaker 2: Lady Apple, I would point people too, all right. Two

763
00:42:23,480 --> 00:42:26,520
Speaker 2: twenty one BC, I think is made in Florida. They

764
00:42:26,520 --> 00:42:31,080
Speaker 2: make a lavender one that's just amazing, and their kombucha

765
00:42:31,239 --> 00:42:35,279
Speaker 2: is real mild. It's not nearly as tart, and it's

766
00:42:35,320 --> 00:42:39,839
Speaker 2: not nearly as fizzy as most other kombucha's. It's not

767
00:42:39,920 --> 00:42:42,960
Speaker 2: quite as dense, so it'd be a good introduction to kombucha.

768
00:42:43,480 --> 00:42:47,000
Speaker 2: Hum is another great one, and then Big Easy, Butcha,

769
00:42:47,080 --> 00:42:49,160
Speaker 2: all of those make really good kombucha, and you can

770
00:42:49,280 --> 00:42:52,600
Speaker 2: usually find all of those brands in just about any

771
00:42:52,600 --> 00:42:53,360
Speaker 2: grocery store.

772
00:42:54,320 --> 00:42:56,800
Speaker 1: That's great. I'm going to pass those along to Emily.

773
00:42:56,920 --> 00:42:59,480
Speaker 1: Do you take a probiotic in a dish or is

774
00:42:59,480 --> 00:43:01,040
Speaker 1: this sort of covering your basis here?

775
00:43:01,160 --> 00:43:06,920
Speaker 2: I take mine intraveniously, okay, just a slow drip. I

776
00:43:07,000 --> 00:43:10,480
Speaker 2: don't actually take a probiotic. I'm really terrible at keeping

777
00:43:10,560 --> 00:43:13,560
Speaker 2: up with supplements on a daily basis. I kind of

778
00:43:13,600 --> 00:43:16,520
Speaker 2: take them when I think of it. I hear probiotics

779
00:43:16,560 --> 00:43:18,480
Speaker 2: definitely fall into that category for me.

780
00:43:19,320 --> 00:43:26,799
Speaker 1: Yeah, I've gotten good at it with my diverticulate problems.

781
00:43:27,400 --> 00:43:29,919
Speaker 1: So I've a friend of mine sister said you should

782
00:43:29,920 --> 00:43:33,640
Speaker 1: take this probiotic every day, and it really has changed

783
00:43:33,680 --> 00:43:36,240
Speaker 1: my toilet routine.

784
00:43:36,400 --> 00:43:38,640
Speaker 2: What's the Do you know the brand and or what's

785
00:43:38,680 --> 00:43:38,960
Speaker 2: in it?

786
00:43:39,719 --> 00:43:43,239
Speaker 1: Oh? I can picture it in my head. No, but

787
00:43:43,280 --> 00:43:45,319
Speaker 1: I could always follow up if people are interested. It's

788
00:43:45,320 --> 00:43:47,480
Speaker 1: sort of just a good all around probiotic and it

789
00:43:47,680 --> 00:43:48,760
Speaker 1: is right in my tummy.

790
00:43:49,000 --> 00:43:50,240
Speaker 2: Nice, that's awesome.

791
00:43:50,239 --> 00:43:50,600
Speaker 1: Goodway.

792
00:43:51,000 --> 00:43:53,279
Speaker 2: Yeah, Yeah, I don't take probiotics, but I use so

793
00:43:53,360 --> 00:43:56,280
Speaker 2: much fermented stuff every day that it's kind of tantamount

794
00:43:56,360 --> 00:43:56,719
Speaker 2: to it.

795
00:43:57,320 --> 00:44:00,319
Speaker 1: Yeah, we should do one eventually. On the other thing

796
00:44:00,360 --> 00:44:02,000
Speaker 1: that I don't enjoy, which is kimchi.

797
00:44:02,320 --> 00:44:04,839
Speaker 2: Oh man, I eat that almost every day too. There's

798
00:44:05,000 --> 00:44:06,520
Speaker 2: I know you love all us I do love it.

799
00:44:06,560 --> 00:44:10,080
Speaker 2: And if you're nowhere near an Asian market, there's something

800
00:44:10,120 --> 00:44:14,279
Speaker 2: called Cleveland kimchi and you can find that in like

801
00:44:14,320 --> 00:44:19,640
Speaker 2: you're I think you're produce section, along with like tofu

802
00:44:19,680 --> 00:44:22,000
Speaker 2: and stuff like that. And it's it's really good for

803
00:44:22,160 --> 00:44:23,120
Speaker 2: package kimchi.

804
00:44:24,320 --> 00:44:25,840
Speaker 1: You could make that too at home, could don't you

805
00:44:26,040 --> 00:44:26,760
Speaker 1: berry kimchi?

806
00:44:28,040 --> 00:44:30,800
Speaker 2: I think so? That sounds very familiar.

807
00:44:31,320 --> 00:44:32,680
Speaker 1: All right, we'll have to look into that. That'd be

808
00:44:32,680 --> 00:44:33,200
Speaker 1: a good topic.

809
00:44:33,280 --> 00:44:36,160
Speaker 2: Okay, So while we go off and think about kimchi,

810
00:44:36,440 --> 00:44:38,920
Speaker 2: let's all just wait a second and pause for a

811
00:44:39,000 --> 00:44:39,680
Speaker 2: listener mail.

812
00:44:42,200 --> 00:44:43,800
Speaker 1: Should I read one? Or are we really pausing?

813
00:44:44,640 --> 00:44:45,720
Speaker 2: Go ahead and read one.

814
00:44:46,239 --> 00:44:50,200
Speaker 1: Okay, Hey, guys, recentish listener discovered you during second year

815
00:44:50,239 --> 00:44:53,840
Speaker 1: of the pandemic. You've gotten me through a lot, including

816
00:44:53,880 --> 00:44:56,560
Speaker 1: graduate school in the beginning of my most recent career transition,

817
00:44:56,640 --> 00:44:59,440
Speaker 1: which brings me to the point of this email. At

818
00:44:59,440 --> 00:45:03,239
Speaker 1: a really difficul time, shifting my career trajectory from engineering

819
00:45:03,239 --> 00:45:06,319
Speaker 1: to veterinary medicine in the sense of making such a

820
00:45:06,360 --> 00:45:08,880
Speaker 1: major time commitment to pursue more schooling after completing a

821
00:45:08,920 --> 00:45:12,879
Speaker 1: master's degree. I desire to learn far outweighed my concerns, though,

822
00:45:12,920 --> 00:45:15,360
Speaker 1: so I applied a needless to say, I was extremely

823
00:45:15,360 --> 00:45:19,000
Speaker 1: nervous going to VET school through the interview process. It

824
00:45:19,000 --> 00:45:21,800
Speaker 1: was an absolutely wild coincidence that you released her podcast

825
00:45:22,239 --> 00:45:25,240
Speaker 1: The Large Equine History of Veterinary Medicine the day before

826
00:45:25,320 --> 00:45:28,480
Speaker 1: I had my two interviews. That episode reminded me of

827
00:45:28,520 --> 00:45:30,600
Speaker 1: how much I love this field and how fascinating it is,

828
00:45:30,960 --> 00:45:33,160
Speaker 1: and I accepted this as a happy coincidence at Comma

829
00:45:33,239 --> 00:45:35,360
Speaker 1: Nerves a bit allowed me to go into my interviews

830
00:45:35,400 --> 00:45:37,600
Speaker 1: the next day with a high sorry with the level

831
00:45:37,600 --> 00:45:41,840
Speaker 1: head and renewed faith in my decision. I was accepted

832
00:45:41,880 --> 00:45:44,239
Speaker 1: to both programs I interviewed for that day, as well

833
00:45:44,239 --> 00:45:47,160
Speaker 1: as a few have awesome. Fast forward to today, my

834
00:45:47,239 --> 00:45:50,160
Speaker 1: second day of veterinary school, and you released how We're

835
00:45:50,200 --> 00:45:53,239
Speaker 1: Learning to Talk to Animals. I have now accepted that

836
00:45:53,280 --> 00:45:55,960
Speaker 1: you're somewhat my guardian angels, as you're shepherding me through

837
00:45:55,960 --> 00:46:00,680
Speaker 1: this very exciting and very scary transition. Aside from those times,

838
00:46:00,719 --> 00:46:04,600
Speaker 1: the podcast has given me so many laughs, fun facts,

839
00:46:04,600 --> 00:46:06,840
Speaker 1: and overall sense of calm and what can be an

840
00:46:06,880 --> 00:46:09,160
Speaker 1: overwhelming world. And I know you heard a lot, but

841
00:46:09,239 --> 00:46:11,440
Speaker 1: I'm officially joining the ranks. You have made such a

842
00:46:11,480 --> 00:46:16,120
Speaker 1: positive impact on my life. Please keep doing it. Can't

843
00:46:16,120 --> 00:46:19,040
Speaker 1: wait to see what the future scenarios that you hold

844
00:46:19,040 --> 00:46:22,160
Speaker 1: my hand through. Sending love. The sign offs are getting

845
00:46:22,239 --> 00:46:24,280
Speaker 1: so good. That is from Gabby.

846
00:46:24,400 --> 00:46:27,080
Speaker 2: Thanks Gabby. I remember that email. I responded to her

847
00:46:27,239 --> 00:46:28,720
Speaker 2: say congrats.

848
00:46:28,680 --> 00:46:30,360
Speaker 1: It's crazy, love it, love it.

849
00:46:30,400 --> 00:46:33,239
Speaker 2: Great email, Gabby. Thanks. If you want us to sing

850
00:46:33,239 --> 00:46:35,719
Speaker 2: your praises about what a great email you wrote, take

851
00:46:35,719 --> 00:46:38,759
Speaker 2: your shot. You only missed the shots you don't take.

852
00:46:41,200 --> 00:46:43,759
Speaker 2: You can send that shot off to Stuff Podcasts at

853
00:46:43,800 --> 00:46:48,520
Speaker 2: iHeartRadio dot com.

854
00:46:48,719 --> 00:46:51,560
Speaker 1: Stuff you Should Know is a production of iHeartRadio. For

855
00:46:51,680 --> 00:46:55,839
Speaker 1: more podcasts my heart Radio, visit the iHeartRadio app, Apple Podcasts,

856
00:46:55,960 --> 00:47:02,240
Speaker 1: or wherever you listen to your favorite shows.