1 00:00:01,639 --> 00:00:15,880 Speaker 1: I Heart three D Audio. This episode is brought to 2 00:00:15,920 --> 00:00:19,040 Speaker 1: you an I Heeart three D audio For maximum effect. 3 00:00:19,160 --> 00:00:30,400 Speaker 1: Headphones are recommended. Hello, and welcome to save our production 4 00:00:30,400 --> 00:00:32,400 Speaker 1: of I Heart Radio. I'm Annie Read and I'm Lauren 5 00:00:32,440 --> 00:00:34,760 Speaker 1: vocal Bum And today we have an episode for you 6 00:00:34,840 --> 00:00:40,040 Speaker 1: about skip Jack Tuna and it's a very special episode 7 00:00:40,159 --> 00:00:47,280 Speaker 1: because it's savor in three D. Yes. Um, we are 8 00:00:47,720 --> 00:00:50,839 Speaker 1: pretty huge nerds about this, about all of all of 9 00:00:50,840 --> 00:00:56,200 Speaker 1: this surround sound audio technology that is happening in podcasting 10 00:00:56,320 --> 00:00:58,600 Speaker 1: right now, and so when they asked if we wanted 11 00:00:58,640 --> 00:01:03,560 Speaker 1: to do something with it, we said yeah, um. And furthermore, 12 00:01:03,680 --> 00:01:07,520 Speaker 1: we we we landed on skip Jack Tuna. Well a 13 00:01:07,680 --> 00:01:11,000 Speaker 1: because I'm a foolish human and wasn't thinking about how 14 00:01:11,400 --> 00:01:16,399 Speaker 1: intensive the episode was going to be. Um, but b uh, 15 00:01:16,640 --> 00:01:19,480 Speaker 1: we realized that we have all of this amazing audio 16 00:01:19,560 --> 00:01:24,119 Speaker 1: that we captured when we were in Hawaii and that 17 00:01:24,120 --> 00:01:27,440 Speaker 1: that can be processed into a three D sound experience, 18 00:01:27,480 --> 00:01:31,280 Speaker 1: and we wanted to bring you to Hawaii. Yes, we 19 00:01:31,319 --> 00:01:34,039 Speaker 1: also wanted to bring us to Hawaii because we miss it, 20 00:01:34,240 --> 00:01:38,399 Speaker 1: but both of those things just in here. What did 21 00:01:38,400 --> 00:01:42,280 Speaker 1: I do to deserve to Marine Creatures show in a 22 00:01:42,319 --> 00:01:49,120 Speaker 1: matter of weeks. It's fantastic. The oceans are strange places, 23 00:01:49,200 --> 00:01:55,200 Speaker 1: you guys. Indeed, UM and so so right, so so 24 00:01:55,320 --> 00:01:57,640 Speaker 1: we're going to have a few UM of these three 25 00:01:57,720 --> 00:02:03,200 Speaker 1: D clips interspersed through out the episode and UM as specifically, 26 00:02:03,280 --> 00:02:06,360 Speaker 1: the the audio that that Andrew producer Andrew wanted to 27 00:02:06,400 --> 00:02:10,359 Speaker 1: pull was from the poke a Battle that we attended 28 00:02:10,600 --> 00:02:14,960 Speaker 1: on Oahu, UM, which we talked about extensively in our 29 00:02:15,200 --> 00:02:18,400 Speaker 1: Hawaii mini series UM. But as as a quick reminder, 30 00:02:18,520 --> 00:02:23,520 Speaker 1: so so there was we went to this UM event UM, 31 00:02:23,560 --> 00:02:25,720 Speaker 1: this poke a Battle event at a food land UM 32 00:02:25,720 --> 00:02:28,160 Speaker 1: which is a local grocery chain which does have a 33 00:02:28,200 --> 00:02:32,920 Speaker 1: poke a deli counter. But but this in particular was 34 00:02:32,960 --> 00:02:36,920 Speaker 1: like seven chefs battling for the crowd's favorite poke A 35 00:02:37,280 --> 00:02:40,679 Speaker 1: of the day UM, with the winner to receive five 36 00:02:40,720 --> 00:02:44,600 Speaker 1: thousand dollars to donate to a Hawaii charity of their choice. UM. 37 00:02:44,639 --> 00:02:46,840 Speaker 1: This was the second annual one that we were attending 38 00:02:46,880 --> 00:02:51,000 Speaker 1: in twenty nineteen UM. Unfortunately they couldn't do one last year. 39 00:02:51,480 --> 00:02:55,040 Speaker 1: And right we were ostensibly there to conduct an interview 40 00:02:55,360 --> 00:02:59,079 Speaker 1: with Denise and Roy Yamagucci, Denise being the CEO of 41 00:02:59,160 --> 00:03:01,760 Speaker 1: the Hawaii Food and Mind Festival, among other things, um 42 00:03:02,000 --> 00:03:05,760 Speaker 1: Roy being a chef and restaurant tour and a contestant um. 43 00:03:05,840 --> 00:03:10,360 Speaker 1: But yeah, it was such glorious madness um that Andrew 44 00:03:10,440 --> 00:03:13,360 Speaker 1: and Dylan wound up just just hanging out capturing a 45 00:03:13,360 --> 00:03:18,160 Speaker 1: lot of sound. Yeah, it was a It was a 46 00:03:18,280 --> 00:03:21,160 Speaker 1: very memorable experience. And there was just so much going on. 47 00:03:21,720 --> 00:03:27,200 Speaker 1: And I remember being shocked that this was an event 48 00:03:27,280 --> 00:03:31,480 Speaker 1: at a grocery store and people were so excited about it. 49 00:03:31,480 --> 00:03:34,000 Speaker 1: There were just all these sounds happening, like bells ringing, 50 00:03:35,360 --> 00:03:40,280 Speaker 1: and hundreds of people in these huge lines exactly exactly, 51 00:03:40,320 --> 00:03:43,040 Speaker 1: and we were looking around like, well, we've got to 52 00:03:43,080 --> 00:03:45,200 Speaker 1: go over there and record that, Sally, We've got to 53 00:03:45,240 --> 00:03:48,480 Speaker 1: go over there, and and yeah, trying to conduct this 54 00:03:48,520 --> 00:03:53,920 Speaker 1: interview and it was just this lovely, lovely chaos. Yeah. 55 00:03:54,160 --> 00:03:57,360 Speaker 1: So if you have headphones, get them on because because 56 00:03:57,400 --> 00:04:00,920 Speaker 1: here is our our first three D udio clip from 57 00:04:00,920 --> 00:04:33,760 Speaker 1: that event, and we're back into the world of two D. 58 00:04:34,160 --> 00:04:36,679 Speaker 1: Although I don't know that that actually applies an audio, 59 00:04:36,960 --> 00:04:40,560 Speaker 1: but that's what we're going with. Sure. Yeah, yeah, still 60 00:04:40,560 --> 00:04:43,400 Speaker 1: working out the terminology. It's cool, Yes, yes, it's just 61 00:04:43,839 --> 00:04:46,159 Speaker 1: I will say Tuna is one of my very favorite foods. 62 00:04:46,160 --> 00:04:49,640 Speaker 1: I know. I said that in my random mismash when 63 00:04:49,839 --> 00:04:51,880 Speaker 1: Richard Blaze asked me when we were on food Court 64 00:04:51,880 --> 00:04:53,200 Speaker 1: and he was like, what are your favorite foods? And 65 00:04:53,240 --> 00:04:55,640 Speaker 1: I was like, it's peanut butter and tuna and kale, 66 00:04:55,920 --> 00:05:00,240 Speaker 1: which is a very strange assortment. Um. And that does 67 00:05:00,320 --> 00:05:02,640 Speaker 1: make me feel torn a lot about the tuna, because yeah, 68 00:05:02,640 --> 00:05:05,960 Speaker 1: there are a lot of issues around it. Interesting to me, 69 00:05:07,240 --> 00:05:11,679 Speaker 1: I've never had tuna casserole or a tuna sandwich. You've 70 00:05:11,680 --> 00:05:16,720 Speaker 1: never had a tuna sandwich? No, Um, I wonder if 71 00:05:16,760 --> 00:05:18,800 Speaker 1: it was a mayo issue. But also I do think 72 00:05:18,800 --> 00:05:22,640 Speaker 1: there was a lot of judgment about like the smell 73 00:05:23,640 --> 00:05:27,520 Speaker 1: of a tuna sandwich, at least where I because I 74 00:05:27,520 --> 00:05:30,200 Speaker 1: had a friend who really loved tuna sandwiches and she 75 00:05:30,240 --> 00:05:32,200 Speaker 1: could never convince me to eat them, and I felt 76 00:05:32,240 --> 00:05:38,560 Speaker 1: like it was just like not cool to family. It 77 00:05:38,680 --> 00:05:42,479 Speaker 1: was one of my childhood staples for sure. Um. I 78 00:05:42,520 --> 00:05:44,960 Speaker 1: still have a couple of cans of tuna. I don't 79 00:05:45,040 --> 00:05:47,200 Speaker 1: have anything to And you don't have to mix it 80 00:05:47,200 --> 00:05:49,080 Speaker 1: with mayo. You can mix it with you know, like 81 00:05:49,080 --> 00:05:53,360 Speaker 1: like yogurt or sour cream or something like that. But Okay, 82 00:05:53,640 --> 00:05:58,320 Speaker 1: all right, maybe I will try it out. My friend 83 00:05:58,400 --> 00:06:00,880 Speaker 1: too who ate the tu new sandwiches when I was 84 00:06:00,920 --> 00:06:02,560 Speaker 1: growing up. She's still one of my best friends, and 85 00:06:02,800 --> 00:06:07,080 Speaker 1: she also always has a can of tuna on hand. Yeah. 86 00:06:07,160 --> 00:06:10,800 Speaker 1: But a friend of mine in high school she introduced 87 00:06:10,800 --> 00:06:15,479 Speaker 1: me to sushi and sashimi I never had until then, 88 00:06:15,839 --> 00:06:17,479 Speaker 1: and most of the stuff she picked for me to 89 00:06:17,520 --> 00:06:22,599 Speaker 1: try was tuna based, and I just fell in love. Yeah, yeah, 90 00:06:22,680 --> 00:06:25,000 Speaker 1: oh no, absolutely, I oh yeah, I love a tuna 91 00:06:25,400 --> 00:06:29,839 Speaker 1: um in all preparations all the time. I prefer I 92 00:06:29,880 --> 00:06:33,440 Speaker 1: generally prefer it raw, generally prefer fish in its raw 93 00:06:33,520 --> 00:06:39,400 Speaker 1: form um. But but yeah, it's just it's just tasty. Yeah, 94 00:06:39,480 --> 00:06:42,080 Speaker 1: I also prefer it ron. We've been we've been lamenting 95 00:06:42,440 --> 00:06:48,719 Speaker 1: about our pok cravings which won't be stated here associated 96 00:06:48,800 --> 00:06:51,000 Speaker 1: here as they were in Hawaii and to the level 97 00:06:51,520 --> 00:06:55,120 Speaker 1: we now know exists. Yeah, yeah, it's um there. There 98 00:06:55,160 --> 00:06:58,640 Speaker 1: just really is something about the freshness um and uh 99 00:06:58,760 --> 00:07:02,479 Speaker 1: and and simplicity of operation that you can get out there. 100 00:07:03,440 --> 00:07:08,240 Speaker 1: I want to go back right now someday, Lauren, someday, 101 00:07:09,000 --> 00:07:12,480 Speaker 1: and you can see our pok and fishing industry episodes 102 00:07:12,600 --> 00:07:16,080 Speaker 1: from our wah who mini series that we did for 103 00:07:16,200 --> 00:07:19,520 Speaker 1: more about that and our experiences with that. Um. And 104 00:07:19,560 --> 00:07:22,240 Speaker 1: also you can see Lauren and I are thirteen Days 105 00:07:22,280 --> 00:07:24,880 Speaker 1: of Halloween episodes which were done in this three D 106 00:07:25,000 --> 00:07:29,040 Speaker 1: audio if you're really into this three D audio. And 107 00:07:29,120 --> 00:07:32,120 Speaker 1: both of them are related to food ish, they're like 108 00:07:32,160 --> 00:07:37,080 Speaker 1: a jasp years is more directly related to food. Mine 109 00:07:37,200 --> 00:07:43,240 Speaker 1: is about guts. But that that's that that is food related. Sure, yeah, 110 00:07:43,480 --> 00:07:48,760 Speaker 1: I think so, I think so. But all right, let's 111 00:07:48,760 --> 00:07:56,840 Speaker 1: get to our question. Yes, skip jack tuna, what is it? Well, 112 00:07:57,200 --> 00:08:00,480 Speaker 1: the skip jack tuna is a small kind of corpedo 113 00:08:00,920 --> 00:08:04,640 Speaker 1: shaped tuna. Um. There's some debate about whether it belongs 114 00:08:04,640 --> 00:08:06,760 Speaker 1: in its own genus or not, but I've mostly seen 115 00:08:06,800 --> 00:08:11,440 Speaker 1: it as its own genus katsu wolnus polamus. It's also 116 00:08:11,520 --> 00:08:17,800 Speaker 1: called benito, lesser tunny, victor fish aku um in Hawaiian u, katsu, 117 00:08:17,880 --> 00:08:24,400 Speaker 1: and watermelon. That is quite a range of names. Uh, 118 00:08:25,360 --> 00:08:29,040 Speaker 1: also lesser tuni and get out here. But at least 119 00:08:29,040 --> 00:08:31,800 Speaker 1: there's victor fish to build that out right right. I 120 00:08:31,840 --> 00:08:33,559 Speaker 1: like the two of them right next to each other. 121 00:08:33,960 --> 00:08:37,080 Speaker 1: I believe it's it's lesser in that it's a smaller 122 00:08:37,280 --> 00:08:41,960 Speaker 1: version of other species. And genuses of tuna, um and 123 00:08:42,080 --> 00:08:45,360 Speaker 1: watermelon comes in because of the pattern ng on their bellies. 124 00:08:45,400 --> 00:08:48,360 Speaker 1: So um. These are smooth fish, not very scaly, with 125 00:08:48,600 --> 00:08:51,559 Speaker 1: silver bellies that are striped long ways with with black 126 00:08:51,640 --> 00:08:54,319 Speaker 1: or gray he's the watermelon yeah um, and then a 127 00:08:54,520 --> 00:08:58,320 Speaker 1: dark blue purple black coloration along their upper backs. Um. 128 00:08:58,600 --> 00:09:01,000 Speaker 1: Like many birds. Many fish to up light coloration on 129 00:09:01,040 --> 00:09:03,480 Speaker 1: their bellies and dark coloration on their backs, so they 130 00:09:03,520 --> 00:09:05,920 Speaker 1: blend in with the bright light of the surface or 131 00:09:05,960 --> 00:09:08,440 Speaker 1: sky when you look up at them from below, and 132 00:09:08,480 --> 00:09:12,199 Speaker 1: then have a darker back to blend in with the 133 00:09:12,240 --> 00:09:14,120 Speaker 1: depths or the ground when you look down at them 134 00:09:14,120 --> 00:09:17,559 Speaker 1: from above. They can grow skip jack tuna to be 135 00:09:17,600 --> 00:09:19,760 Speaker 1: about four ft long a little bit over a meter 136 00:09:19,920 --> 00:09:23,520 Speaker 1: in a way up to seventy pounds. They're typically less 137 00:09:23,520 --> 00:09:26,640 Speaker 1: than half that, more like a quarter of that. However, 138 00:09:27,080 --> 00:09:29,520 Speaker 1: they hang out in the open ocean called the pelagic 139 00:09:29,600 --> 00:09:33,040 Speaker 1: zone in tropical and subtropical parts of the Pacific, Atlantic 140 00:09:33,120 --> 00:09:37,599 Speaker 1: and Indian oceans, and uh migrate in schools of thousands 141 00:09:37,640 --> 00:09:40,480 Speaker 1: a fellow skip jack plus big eye and yellow fin tuna. 142 00:09:40,600 --> 00:09:43,080 Speaker 1: They'll even school with like sharks and whales. They're they're 143 00:09:43,080 --> 00:09:46,439 Speaker 1: just they're just buddies. They're just friends, want to hang out. UM. 144 00:09:46,480 --> 00:09:49,959 Speaker 1: Their habitat around the globe forms a band sometimes called 145 00:09:50,040 --> 00:09:56,559 Speaker 1: tuna alley. I just really like that. Um. They hang 146 00:09:56,559 --> 00:09:59,040 Speaker 1: around the surface during the day, but can dive some 147 00:09:59,240 --> 00:10:02,880 Speaker 1: eight D defeat that's two sixty at night. They can 148 00:10:02,960 --> 00:10:06,559 Speaker 1: partially regulate in this conserve body temperature in cool water. 149 00:10:07,480 --> 00:10:10,439 Speaker 1: Tuna are predators in their ecosystems, and skip Jack can 150 00:10:10,480 --> 00:10:12,560 Speaker 1: eat up to a quarter of their own body weight 151 00:10:12,640 --> 00:10:15,080 Speaker 1: every day in other animals UM, pretty much whatever they 152 00:10:15,080 --> 00:10:19,720 Speaker 1: can catch up to an including other tuna. Tuna are cannibals. Yikes, yep, 153 00:10:20,920 --> 00:10:27,960 Speaker 1: so tuna alleys dangerous. Yeah, yeah, you don't wanna, don't 154 00:10:27,960 --> 00:10:29,800 Speaker 1: don't don't want to meet that tune in a dark alley? 155 00:10:29,920 --> 00:10:34,840 Speaker 1: No no, um uh. Sometimes they breed seasonally, but others 156 00:10:34,960 --> 00:10:38,520 Speaker 1: will breed year round UM. Female skipjack can produce and 157 00:10:38,559 --> 00:10:41,600 Speaker 1: release eggs up to two million a year UM, and 158 00:10:41,600 --> 00:10:45,560 Speaker 1: then males release sperm to fertilize them, and then those eggs, 159 00:10:45,600 --> 00:10:48,200 Speaker 1: when once fertilized, will hatch like within a day. They'll 160 00:10:48,200 --> 00:10:50,679 Speaker 1: grow to maturity in about a year UM. Left to 161 00:10:50,720 --> 00:10:53,880 Speaker 1: their own devices, skip Jack live about seven to twelve years. 162 00:10:54,480 --> 00:10:57,880 Speaker 1: It's caught by small and industrial fishers alike, using everything 163 00:10:57,920 --> 00:11:00,160 Speaker 1: from hand lines that catch a single fish at the 164 00:11:00,240 --> 00:11:03,600 Speaker 1: time to these a purse scene, which is a type 165 00:11:03,600 --> 00:11:05,600 Speaker 1: of large net that looks kind of like a purse 166 00:11:05,679 --> 00:11:09,400 Speaker 1: hence the name the capture whole schools at once UM. 167 00:11:09,440 --> 00:11:12,199 Speaker 1: Because it lives midwater column fishing, it doesn't disturb the 168 00:11:12,240 --> 00:11:16,440 Speaker 1: ocean bed, which is environmentally good. UM bycatch can be 169 00:11:16,440 --> 00:11:20,640 Speaker 1: a problem with those purse scene, especially when used with 170 00:11:20,880 --> 00:11:23,479 Speaker 1: objects that are meant to attract like lots of fish, 171 00:11:23,559 --> 00:11:27,199 Speaker 1: but that is regulated UM and although it is very 172 00:11:27,240 --> 00:11:31,360 Speaker 1: heavily fished, it's not considered overfished. UM. That's definitely being monitored, 173 00:11:31,360 --> 00:11:33,920 Speaker 1: and it's always kind of a situation where it's like, well, 174 00:11:34,320 --> 00:11:36,720 Speaker 1: it's not being over fished right up until it is, 175 00:11:37,440 --> 00:11:39,960 Speaker 1: and so watching out for that line can be difficult. 176 00:11:40,559 --> 00:11:43,480 Speaker 1: Populations in the Atlantic have been on the decline but 177 00:11:43,600 --> 00:11:48,160 Speaker 1: currently seems stable in the Pacific, and overfishing of larger 178 00:11:48,240 --> 00:11:51,880 Speaker 1: species of tuna is actually kind of helping because there's 179 00:11:51,960 --> 00:12:01,080 Speaker 1: less predation from those over fished species, so ecosystems m hey, 180 00:12:01,080 --> 00:12:06,920 Speaker 1: we're a food show. Purportedly, the meat of skip jack 181 00:12:06,960 --> 00:12:11,040 Speaker 1: tuna is um. This deep scarlet red and slightly translucent. 182 00:12:11,080 --> 00:12:14,040 Speaker 1: When it's raw, it's just it looks like little gemstones. 183 00:12:14,160 --> 00:12:17,480 Speaker 1: When it's cut into little poke a cubes goodness, Um, 184 00:12:17,679 --> 00:12:21,320 Speaker 1: it cooks down to like an opaque light gray UM. 185 00:12:21,360 --> 00:12:24,800 Speaker 1: It's firm and distinctly tuna. Eat it's it's the strongest 186 00:12:24,920 --> 00:12:29,400 Speaker 1: tasting of the tuna, especially when cooked, and its flavor 187 00:12:29,480 --> 00:12:34,160 Speaker 1: is a savory and meaty and fishy and a little 188 00:12:34,160 --> 00:12:36,600 Speaker 1: briny when it's raw and then takes on yeah, more 189 00:12:36,600 --> 00:12:39,840 Speaker 1: of a fishy flavor when cooked. It is often canned 190 00:12:40,040 --> 00:12:44,200 Speaker 1: um and sometimes labeled as light tuna. I don't think 191 00:12:44,360 --> 00:12:47,080 Speaker 1: that has anything to do with like the fat content 192 00:12:47,400 --> 00:12:51,080 Speaker 1: or caloric content, but rather the color of the tuna. Um. 193 00:12:51,120 --> 00:12:54,280 Speaker 1: It can also yeah, be eaten fresh, either raw or 194 00:12:54,320 --> 00:12:57,200 Speaker 1: cooked in a variety of ways, or dried um, eaten 195 00:12:57,240 --> 00:13:00,000 Speaker 1: as a sort of jerky, or used as a season 196 00:13:00,080 --> 00:13:03,480 Speaker 1: ng um. The row are eaten too and uh. Although 197 00:13:03,520 --> 00:13:07,040 Speaker 1: most of this is talking about like like steaks of tuna. UM. 198 00:13:07,559 --> 00:13:10,400 Speaker 1: The bones and surrounding me are also used primarily in 199 00:13:10,400 --> 00:13:14,319 Speaker 1: cuisines where they're caught um either grilled or or used 200 00:13:14,320 --> 00:13:17,640 Speaker 1: in soups and stews. All kinds of things right, And 201 00:13:17,679 --> 00:13:20,720 Speaker 1: that was honestly a surprise to me researching this is 202 00:13:20,800 --> 00:13:23,320 Speaker 1: that whole like light tuna thing. I didn't realize that 203 00:13:23,679 --> 00:13:28,520 Speaker 1: the same tuna that is ink is the yes can Yeah, 204 00:13:29,240 --> 00:13:33,840 Speaker 1: no idea, but it is very much so, uh it is. 205 00:13:33,880 --> 00:13:36,280 Speaker 1: We're We're about to get into the numbers in a second. Um, 206 00:13:36,480 --> 00:13:39,480 Speaker 1: it was. It was a total surprise to me. Absolutely. 207 00:13:40,160 --> 00:13:44,760 Speaker 1: Well what about the nutrition, Well, it depends on how 208 00:13:44,840 --> 00:13:47,200 Speaker 1: you prepare it, but skip check tuna into itself is 209 00:13:47,200 --> 00:13:50,160 Speaker 1: pretty good for you. It's a very lean protein, so um, 210 00:13:50,160 --> 00:13:52,400 Speaker 1: it'll fill you up and help keep you going. Pair 211 00:13:52,480 --> 00:13:54,679 Speaker 1: it with the vegetable and a little bit more fat 212 00:13:55,000 --> 00:13:59,880 Speaker 1: for more staying power. Um. Mercury and other contaminants in 213 00:14:00,080 --> 00:14:04,599 Speaker 1: fish is still a whole other episode unto itself. But skipjack, 214 00:14:04,960 --> 00:14:08,240 Speaker 1: being smaller and younger when they're caught than other species 215 00:14:08,240 --> 00:14:13,160 Speaker 1: of tuna, do tend to be lower in contaminants. So 216 00:14:13,240 --> 00:14:17,640 Speaker 1: we do have some numbers for you. Oh gosh, we do. Okay, yes, 217 00:14:17,880 --> 00:14:21,200 Speaker 1: So of the fifteen types of tuna, skip jack is 218 00:14:21,240 --> 00:14:26,600 Speaker 1: the smallest as in size, commercially exploited variety, and the 219 00:14:26,680 --> 00:14:30,200 Speaker 1: most abundant because it's so small. Um. Even though it's 220 00:14:30,240 --> 00:14:34,160 Speaker 1: fished the most, it's total market value is about the 221 00:14:34,240 --> 00:14:37,720 Speaker 1: same as the larger yellow fin tuna, which is fished 222 00:14:37,840 --> 00:14:42,560 Speaker 1: like half as much. Right. People's love of skip jack 223 00:14:42,600 --> 00:14:46,560 Speaker 1: tuna has increased over the last several decades, especially I 224 00:14:46,560 --> 00:14:49,240 Speaker 1: mean in the United States, UM, about three hundred thousand 225 00:14:49,280 --> 00:14:53,680 Speaker 1: metric tons were caught in nineteen fifty in that number 226 00:14:53,840 --> 00:14:57,280 Speaker 1: was one million, six hundred seventy four thousand, nine hundred 227 00:14:57,440 --> 00:15:03,360 Speaker 1: seventy metric times. Yep. These days skip jack tuna. They 228 00:15:03,400 --> 00:15:08,240 Speaker 1: make up about of world consumption of tuna. Americans account 229 00:15:08,240 --> 00:15:12,359 Speaker 1: for about four hundred thousand metric tons across all species 230 00:15:12,360 --> 00:15:17,040 Speaker 1: of tuna annually. In half of the almost seven million 231 00:15:17,120 --> 00:15:22,240 Speaker 1: ton global harvest of tuna and similar species was skip jack. Yeah, 232 00:15:22,320 --> 00:15:25,520 Speaker 1: as some numbers put skipjack as high as being six 233 00:15:26,280 --> 00:15:31,160 Speaker 1: of all legally caught tuna. Um and ent of it 234 00:15:31,200 --> 00:15:36,000 Speaker 1: goes to canned tuna, right uh yeah, And most estimates 235 00:15:36,040 --> 00:15:39,280 Speaker 1: suggest that six of all canned tuna in the US 236 00:15:39,480 --> 00:15:43,320 Speaker 1: is skip jack. From nine two thousand, the most popular 237 00:15:43,360 --> 00:15:47,200 Speaker 1: seafood in the US was tuna, which surprised me was shrimp. 238 00:15:48,080 --> 00:15:50,320 Speaker 1: We need to return to shrimp one day. Oh yeah, 239 00:15:50,760 --> 00:15:54,880 Speaker 1: I have questions, yes, um, but yeah, most of this 240 00:15:55,080 --> 00:15:59,000 Speaker 1: tuna eaten from a can. At the height of canned 241 00:15:59,080 --> 00:16:04,120 Speaker 1: tunas populator of American households kept at least one can 242 00:16:04,360 --> 00:16:08,640 Speaker 1: in stock. Today, though Europe has the largest share of 243 00:16:08,680 --> 00:16:12,800 Speaker 1: the global market of canned tuna over as of nineteen. 244 00:16:13,480 --> 00:16:16,400 Speaker 1: That same year, the global market for cantatuna was worth 245 00:16:16,680 --> 00:16:23,600 Speaker 1: eight point two billion dollars day. However, since two thousand, 246 00:16:23,680 --> 00:16:26,720 Speaker 1: demand for cantuna has been steadily dropping due to concerns 247 00:16:26,720 --> 00:16:32,440 Speaker 1: around mercury, poisoning dolphin bycatch, rising price, and pivoting interests 248 00:16:32,560 --> 00:16:37,720 Speaker 1: towards fresh while the American demand for cantuna has decreased 249 00:16:37,800 --> 00:16:42,360 Speaker 1: even with COVID nineteen. Stockpiling products like tuna in a bag, 250 00:16:42,680 --> 00:16:46,160 Speaker 1: perhaps to appeal to people who don't own can openers, 251 00:16:46,840 --> 00:16:49,560 Speaker 1: um has been They have been introduced in a variety 252 00:16:49,560 --> 00:16:55,120 Speaker 1: of flavors. For example, Starkist offers bacon ranch spicy Korean, 253 00:16:55,560 --> 00:17:05,840 Speaker 1: among at least seventeen other flavors. Bacon ranch tuna questions 254 00:17:06,160 --> 00:17:10,760 Speaker 1: many questions, many, Well, it's sure okay. According to an 255 00:17:10,840 --> 00:17:15,200 Speaker 1: article from Hakai magazine, possibly hakaie Um, the skip jack 256 00:17:15,240 --> 00:17:20,400 Speaker 1: tuna caught in just the western Central Pacific in just 257 00:17:22,080 --> 00:17:24,480 Speaker 1: if you took all those fish and you'll line them 258 00:17:24,520 --> 00:17:27,960 Speaker 1: up nose to tail, they would circle the planet twelve times. 259 00:17:30,280 --> 00:17:34,320 Speaker 1: That means, to put it another bizarre way, Um, according 260 00:17:34,359 --> 00:17:37,119 Speaker 1: to this article, if you could lie them in a 261 00:17:37,400 --> 00:17:42,120 Speaker 1: straight line all the way up into space, uh, they 262 00:17:42,119 --> 00:17:46,159 Speaker 1: would touch the boon and then stretch another eight kilometers 263 00:17:46,200 --> 00:17:50,080 Speaker 1: pasted it. I don't know why you would do that. 264 00:17:51,200 --> 00:17:53,240 Speaker 1: I'm trying to figure out what we could do with 265 00:17:53,280 --> 00:17:59,840 Speaker 1: this tower of tuna. It's it's like a space cell 266 00:18:00,080 --> 00:18:03,720 Speaker 1: later but it's just fish. Um, I'm not I'm not 267 00:18:03,960 --> 00:18:07,639 Speaker 1: entirely sure why. It sounds like a bizarre thing that 268 00:18:07,680 --> 00:18:10,040 Speaker 1: they would have you do in like Katamara Domincy, like 269 00:18:10,119 --> 00:18:15,000 Speaker 1: in some kind of side side level. But yeah, that's 270 00:18:15,000 --> 00:18:19,119 Speaker 1: a lot of tuned. Yeah the point, they're being a 271 00:18:19,240 --> 00:18:25,000 Speaker 1: lot and we do have quite a lot of history 272 00:18:25,080 --> 00:18:27,520 Speaker 1: for you. We do. But first we've got a quick 273 00:18:27,520 --> 00:18:38,479 Speaker 1: break for a word from our sponsor, and we're back. 274 00:18:38,560 --> 00:18:42,879 Speaker 1: Thank you sponsor, Yes, thank you. So humans that live 275 00:18:42,960 --> 00:18:45,879 Speaker 1: near bodies of water have been eating fish for just 276 00:18:46,000 --> 00:18:50,880 Speaker 1: about forever. Some researchers, to your eyes that our ancestors 277 00:18:50,880 --> 00:18:57,359 Speaker 1: were eating fish and shellfish two million years ago. Yeah, 278 00:18:57,680 --> 00:19:00,800 Speaker 1: yeah again, kind of like with blue rab. I couldn't 279 00:19:00,840 --> 00:19:06,960 Speaker 1: find many specifics of skip jack tunas evolution and role 280 00:19:07,560 --> 00:19:10,800 Speaker 1: in the human diet, but I, you know, a long 281 00:19:10,880 --> 00:19:15,720 Speaker 1: time I would say skip jack tuna has played a 282 00:19:15,800 --> 00:19:19,800 Speaker 1: vital role in foundational dishes and some regions like Japan, 283 00:19:20,280 --> 00:19:23,040 Speaker 1: where records show it was served in the third century 284 00:19:23,720 --> 00:19:27,760 Speaker 1: h c e. At the Yamato Imperial Court. Tuna is 285 00:19:28,040 --> 00:19:30,800 Speaker 1: a key ingredient and some versions of the Japanese soup 286 00:19:30,840 --> 00:19:36,000 Speaker 1: stock dashi, as well as dried benito, which are definitely 287 00:19:36,000 --> 00:19:38,720 Speaker 1: other episodes. Was about to say, probably as though I 288 00:19:38,760 --> 00:19:41,800 Speaker 1: had not already done all the reading for this and 289 00:19:41,920 --> 00:19:45,879 Speaker 1: decided that that was a different episode, right right, but 290 00:19:46,119 --> 00:19:49,480 Speaker 1: very very briefly, yeah, yeah. Um. Some of the very 291 00:19:49,560 --> 00:19:53,080 Speaker 1: first records of precursors to bonito and Japan date back 292 00:19:53,119 --> 00:19:57,919 Speaker 1: to the seven hundred eighteen euro Code, which described a 293 00:19:57,960 --> 00:20:01,320 Speaker 1: similar item as quote seasoning from fish that has been 294 00:20:01,320 --> 00:20:05,120 Speaker 1: boiled and dried hard. The first records of smoke dried 295 00:20:05,119 --> 00:20:10,200 Speaker 1: benito surfaced in sixteen seventy four. A well known legend 296 00:20:10,480 --> 00:20:13,239 Speaker 1: posits that this was sort of an accidental discovery of 297 00:20:13,280 --> 00:20:16,880 Speaker 1: a fisherman who were shipwrecked and decided to smoke some 298 00:20:16,920 --> 00:20:20,119 Speaker 1: skip jack tuna over a wood fire and found the 299 00:20:20,160 --> 00:20:24,600 Speaker 1: taste much improved. In seventeen seventies, some people figured out 300 00:20:24,680 --> 00:20:27,760 Speaker 1: that smoke dry skip jack tuna could be even further 301 00:20:27,880 --> 00:20:31,879 Speaker 1: improved by growing mold on it. The popular story behind 302 00:20:31,920 --> 00:20:35,080 Speaker 1: this one is that it was also an accidental discovery, 303 00:20:35,960 --> 00:20:39,280 Speaker 1: perhaps after our emergence, product of skip jack molden during shipment, 304 00:20:39,520 --> 00:20:44,000 Speaker 1: or a wholesaler hesitated to throwout molded skip jack tuna. 305 00:20:44,080 --> 00:20:49,320 Speaker 1: But yes, future episode. Skip Jack was so plentiful in 306 00:20:49,359 --> 00:20:51,439 Speaker 1: the waters around Japan that for a long time it 307 00:20:51,480 --> 00:20:55,520 Speaker 1: was viewed as a quote common fish. In the eleven hundreds, 308 00:20:55,560 --> 00:20:58,520 Speaker 1: a monk wrote that the poor tossed out the heads 309 00:20:58,520 --> 00:21:02,639 Speaker 1: of skip Jack, I guess, implying even the poor Yeah, 310 00:21:02,880 --> 00:21:07,240 Speaker 1: right um. However, that perception shifted by the sixteen hundreds 311 00:21:07,240 --> 00:21:10,000 Speaker 1: to eighteen hundreds somewhere in there, when the skibjeck tuna 312 00:21:10,119 --> 00:21:13,679 Speaker 1: was prized and highly sought after in Japan. The so 313 00:21:13,800 --> 00:21:18,440 Speaker 1: called first catch or hotsu getsuo in late spring or 314 00:21:18,480 --> 00:21:21,440 Speaker 1: early summer was the crim dollar crime. That is what 315 00:21:21,680 --> 00:21:25,199 Speaker 1: you wanted. There was even a saying quote, I'd be 316 00:21:25,240 --> 00:21:28,880 Speaker 1: willing to pawn my wife for a taste of hotsu 317 00:21:28,960 --> 00:21:37,640 Speaker 1: getsuo wow. Like yeah. Indigenous Hawaiians commonly ate the skibjet, 318 00:21:37,680 --> 00:21:41,480 Speaker 1: tuna or aku whole raw, dried or cooked. And there 319 00:21:41,520 --> 00:21:44,800 Speaker 1: are a bunch of Hawaiian legends involving aku um in 320 00:21:44,880 --> 00:21:48,159 Speaker 1: one chief and his people while first traveling to the 321 00:21:48,200 --> 00:21:51,119 Speaker 1: islands by canoe um we're caught in a storm, but 322 00:21:51,280 --> 00:21:54,800 Speaker 1: saved by school of aku that calmed the waters around them, 323 00:21:55,119 --> 00:21:57,280 Speaker 1: and that therefore, for a few days a year, eating 324 00:21:57,280 --> 00:22:04,600 Speaker 1: aku was prohibited. Now, let's talk briefly about Maryland state boat, 325 00:22:05,440 --> 00:22:10,320 Speaker 1: the skip Jack. I know, Maryland, you've got a lot 326 00:22:10,359 --> 00:22:15,320 Speaker 1: of official state symbols. Although I did look it up, 327 00:22:15,359 --> 00:22:18,119 Speaker 1: seventeen other states have state boats, so you know, not 328 00:22:18,240 --> 00:22:22,119 Speaker 1: that uncommon. Sure, yeah, yeah, but you've got a dinosaur 329 00:22:22,200 --> 00:22:26,320 Speaker 1: and a boat. You've got a crustacean. I don't know, 330 00:22:26,440 --> 00:22:30,320 Speaker 1: you've got a lot going on. Good for you. But 331 00:22:30,600 --> 00:22:33,480 Speaker 1: this boat was first recorded in Maryland in the nineteenth 332 00:22:33,480 --> 00:22:36,880 Speaker 1: century and it was a motorless boat used for dredging oysters. 333 00:22:37,240 --> 00:22:39,439 Speaker 1: It's still used in the chest Peak Bay to this 334 00:22:39,560 --> 00:22:44,120 Speaker 1: day because of restrictions oyster fisheries have around power boats. 335 00:22:44,640 --> 00:22:50,440 Speaker 1: Maryland designated it the state boat in nine Yeah um yeah, 336 00:22:50,440 --> 00:22:53,960 Speaker 1: but yes. The food show the skipjack tuna and skip 337 00:22:54,000 --> 00:22:57,440 Speaker 1: jack mackerel and skip jack herring perhaps um, with their 338 00:22:57,440 --> 00:23:02,000 Speaker 1: reputation for speed, are believed to be the inspiration behind 339 00:23:02,080 --> 00:23:05,760 Speaker 1: the name of this boat. Okay. According to a story 340 00:23:05,800 --> 00:23:09,680 Speaker 1: collected by Jack Twyo los Sega and apologies if I 341 00:23:09,760 --> 00:23:12,960 Speaker 1: mispronouncing that passed on to him by his father. There's 342 00:23:13,000 --> 00:23:15,520 Speaker 1: an American Samoa and legend about the origins of a 343 00:23:15,600 --> 00:23:18,720 Speaker 1: type of skip jack tuna with a round hole in 344 00:23:18,800 --> 00:23:22,639 Speaker 1: its belly, and the legend goes as follows quote and 345 00:23:22,760 --> 00:23:25,800 Speaker 1: ancient times there was a magic fishook that fish are 346 00:23:25,840 --> 00:23:29,320 Speaker 1: attracted to. It would catch any fish. This fishhook was 347 00:23:29,359 --> 00:23:31,320 Speaker 1: granted to a man in Fiji, and it was stolen 348 00:23:31,359 --> 00:23:34,800 Speaker 1: by two demigods. They brought it to Samoa and it 349 00:23:34,880 --> 00:23:36,960 Speaker 1: again got stolen, and it was given as a gift 350 00:23:36,960 --> 00:23:39,600 Speaker 1: to a woman called Sina. Sina gave it to her 351 00:23:39,640 --> 00:23:43,440 Speaker 1: son Kokugu, but it got lost, so Cina went out 352 00:23:43,480 --> 00:23:46,159 Speaker 1: looking for the hook and left her son while the 353 00:23:46,160 --> 00:23:49,800 Speaker 1: boy was left on shore in Savive. When Sina found 354 00:23:49,800 --> 00:23:51,840 Speaker 1: the hook again, she brought it back to her son. 355 00:23:52,280 --> 00:23:54,360 Speaker 1: She swam all the way in went into the creek 356 00:23:54,359 --> 00:23:56,600 Speaker 1: where the rock is and couldn't find her son. She 357 00:23:56,720 --> 00:23:59,000 Speaker 1: thought the son had drowned and died. She was so 358 00:23:59,119 --> 00:24:04,399 Speaker 1: heartbroken that she died. I know her son was just 359 00:24:04,680 --> 00:24:08,520 Speaker 1: mucking around in the ocean. The sun came back and 360 00:24:08,560 --> 00:24:11,720 Speaker 1: found the mother and the hook. He was also heartbroken, 361 00:24:11,760 --> 00:24:14,200 Speaker 1: and he committed the tuna to pay tribute to the mother. 362 00:24:14,800 --> 00:24:17,639 Speaker 1: So every so often a special tuna will roll around 363 00:24:17,720 --> 00:24:20,439 Speaker 1: where the rock is and it leads the tuna. Now, 364 00:24:20,480 --> 00:24:23,520 Speaker 1: I never heard of this, This tuna with the hole 365 00:24:23,600 --> 00:24:31,240 Speaker 1: in it. Um, gotta have a good legend there. There 366 00:24:31,240 --> 00:24:34,679 Speaker 1: There are a lot of legends around special fish hooks. 367 00:24:35,160 --> 00:24:37,720 Speaker 1: I think with the skipture, I ran into a couple 368 00:24:37,800 --> 00:24:40,000 Speaker 1: others and I and I couldn't quite get a handle 369 00:24:40,040 --> 00:24:44,280 Speaker 1: on what they were trying to put forth, and I 370 00:24:44,600 --> 00:24:48,640 Speaker 1: eventually just gave up. I was just like, well, mysteries, mysteries, history, 371 00:24:48,640 --> 00:24:53,320 Speaker 1: another day, another day, we're through cho It's true, It's true. Well, 372 00:24:53,359 --> 00:24:57,080 Speaker 1: i's got a The Disney movie has a magic cook. 373 00:24:57,200 --> 00:24:58,800 Speaker 1: But it's been a while since I've seen that, so 374 00:24:58,840 --> 00:25:00,760 Speaker 1: I can't add anything more than that. I just know 375 00:25:00,960 --> 00:25:06,760 Speaker 1: there's fish involved. The first records of skip jack tuna 376 00:25:06,840 --> 00:25:09,600 Speaker 1: off the western coast of Australia popped up in nineteen 377 00:25:12,040 --> 00:25:15,480 Speaker 1: But now, let's talk for a second about the rise 378 00:25:16,119 --> 00:25:20,720 Speaker 1: of cantuna in the US, something that was really precipitated 379 00:25:20,880 --> 00:25:25,720 Speaker 1: by the collapse of California's offshore sardine fisheries. And that 380 00:25:25,920 --> 00:25:30,120 Speaker 1: sentence makes me want to do an episode on sardines immediately, right, 381 00:25:31,000 --> 00:25:35,480 Speaker 1: but gosh, okay, but please go ahead, okay. So these 382 00:25:35,840 --> 00:25:38,320 Speaker 1: people in this business, in this industry, we're looking for 383 00:25:38,320 --> 00:25:42,440 Speaker 1: a replacement for these sardines. So fishers pivoted towards other 384 00:25:42,520 --> 00:25:46,840 Speaker 1: species of fish, first albacoretuna and then two more abundant 385 00:25:46,880 --> 00:25:50,439 Speaker 1: species like yellow fin and skip jack. Most Americans at 386 00:25:50,440 --> 00:25:53,800 Speaker 1: the time did not eat fish, and what fish they 387 00:25:53,800 --> 00:25:56,000 Speaker 1: did eat was mostly salmon. Or even if they did 388 00:25:56,040 --> 00:25:59,840 Speaker 1: eat fish, they didn't eat much. Fish. On top of that, too, 389 00:26:00,920 --> 00:26:07,800 Speaker 1: was considered a trash fish. Pardon me, I know, but 390 00:26:07,840 --> 00:26:12,439 Speaker 1: the signature sardine packer out of San Diego, or that is, 391 00:26:12,440 --> 00:26:14,680 Speaker 1: who is often credited with being the first to switch 392 00:26:14,720 --> 00:26:18,160 Speaker 1: from sardines to albacore in nineteen o three. The first 393 00:26:18,280 --> 00:26:22,600 Speaker 1: tuna canary in that city, San Diego, opened in nineteen eleven. 394 00:26:22,960 --> 00:26:25,640 Speaker 1: According to a blog post on the San Diego Food 395 00:26:25,680 --> 00:26:29,560 Speaker 1: System Alliance website, quote in the ensuing half century, the 396 00:26:29,640 --> 00:26:32,560 Speaker 1: city would earn its title as the tuna capital of 397 00:26:32,600 --> 00:26:37,040 Speaker 1: the world. By the nineteen sixties, San Diego's third largest 398 00:26:37,040 --> 00:26:44,760 Speaker 1: industry would be tuna, proceeded only by the Navy and aerospace. Catching, canning, 399 00:26:44,840 --> 00:26:47,639 Speaker 1: and marketing of tuna would employ up to forty thousand 400 00:26:47,680 --> 00:26:51,320 Speaker 1: San Diegans um And yeah, not all of that tuna 401 00:26:51,400 --> 00:26:54,560 Speaker 1: was skip jack, but still a lot of this burgeoning 402 00:26:54,600 --> 00:26:58,280 Speaker 1: American tuna industry was informed by the influx of Japanese 403 00:26:58,280 --> 00:27:02,280 Speaker 1: and Portuguese immigrants in that area. In the nineteen fifties, 404 00:27:02,400 --> 00:27:06,320 Speaker 1: most commercial tuna harvesting moved from a baiton hook model 405 00:27:06,440 --> 00:27:12,160 Speaker 1: to yes this mechanized purse sign method, and this did 406 00:27:12,240 --> 00:27:19,840 Speaker 1: lead to increased product and increased profits. Americans liked cantuna 407 00:27:20,080 --> 00:27:24,200 Speaker 1: for several reasons. It was viewed as a cheap, healthy, filling, 408 00:27:24,480 --> 00:27:29,520 Speaker 1: mild protein, the chicken of the sea, as the marketing 409 00:27:29,560 --> 00:27:35,280 Speaker 1: goes to reassure Americans leery of that fishy taste. By 410 00:27:35,280 --> 00:27:39,000 Speaker 1: the nineteen fifties, the worldwide catch was around six hundred 411 00:27:39,000 --> 00:27:44,520 Speaker 1: and sixty thousand tons. In nine, report from the National 412 00:27:44,560 --> 00:27:48,120 Speaker 1: Marine Fisheries Service are the inn m f S stated 413 00:27:48,560 --> 00:27:52,280 Speaker 1: consumers acceptance of cantuna suit led to the development of 414 00:27:52,320 --> 00:27:55,560 Speaker 1: fishing fleets in both San Diego and San Pedro. San 415 00:27:55,600 --> 00:27:58,240 Speaker 1: Diego became the major base for the fleet, a position 416 00:27:58,280 --> 00:28:03,560 Speaker 1: it continues to hold through nineteen Tuna passed salmon as 417 00:28:03,600 --> 00:28:07,960 Speaker 1: America's most popular seafood choice in nineteen fifty. It's estimated 418 00:28:08,000 --> 00:28:12,840 Speaker 1: that prior to nineteen seventy of tuna eaten in the 419 00:28:12,880 --> 00:28:19,720 Speaker 1: United States was canned tuna. Wo right, this is this, 420 00:28:19,720 --> 00:28:23,280 Speaker 1: This is something I again, I had no clue about. 421 00:28:23,400 --> 00:28:26,760 Speaker 1: I suppose I could have guessed due to you know, 422 00:28:26,880 --> 00:28:30,320 Speaker 1: the way that the way that industrial chilling and freezing 423 00:28:30,480 --> 00:28:34,399 Speaker 1: and shipping has developed over the past you know, seventy years. 424 00:28:34,440 --> 00:28:39,880 Speaker 1: But goodness, my graciousness, my gracious indeed, I mean, and 425 00:28:40,240 --> 00:28:44,000 Speaker 1: this availability of cantuna allowed space for several dishes to 426 00:28:44,040 --> 00:28:53,360 Speaker 1: be created, including tuna salad. Oh yeah, so meat often ham, lobster, 427 00:28:53,520 --> 00:28:56,880 Speaker 1: and or chicken and mayonnaise based salads were popular in 428 00:28:57,040 --> 00:29:01,520 Speaker 1: the American colonies from the get go, particularly among German immigrants. 429 00:29:02,160 --> 00:29:06,600 Speaker 1: Also a separate episode, but for our purposes, these salads 430 00:29:06,640 --> 00:29:09,880 Speaker 1: would UM often get editions of scraps about to go 431 00:29:10,000 --> 00:29:13,280 Speaker 1: to waste like celery and then served on lettuce, which 432 00:29:13,320 --> 00:29:16,880 Speaker 1: makes me laugh because again, the word salad and all 433 00:29:17,000 --> 00:29:20,960 Speaker 1: that it can entail is hilarious to me. It's it's 434 00:29:21,040 --> 00:29:23,800 Speaker 1: honestly very upsetting when you're just trying to google stuff, 435 00:29:24,240 --> 00:29:26,440 Speaker 1: it's true, or when you're trying to order from a 436 00:29:26,520 --> 00:29:30,000 Speaker 1: menu and the menu was not extremely clear. Yes, but 437 00:29:30,120 --> 00:29:33,040 Speaker 1: I love that there was this like meat mannaise salad 438 00:29:33,280 --> 00:29:39,080 Speaker 1: served on lettuce, salad on salad, salads all the way down. 439 00:29:39,640 --> 00:29:42,560 Speaker 1: Oh yeah, I love good salad. As more and more 440 00:29:42,600 --> 00:29:45,320 Speaker 1: women started spending time in the public sphere at museums 441 00:29:45,360 --> 00:29:48,680 Speaker 1: and restaurants, towards the end of the eighteen hundreds, some 442 00:29:48,920 --> 00:29:53,680 Speaker 1: restaurants revamped their menus with women in mind for ladies 443 00:29:53,800 --> 00:29:57,560 Speaker 1: lunches or luncheons, which I didn't deep dive this, but 444 00:29:57,600 --> 00:30:01,959 Speaker 1: according to like a really superficial skimming of websites, luncheon 445 00:30:02,080 --> 00:30:05,720 Speaker 1: is legit just a more elegant word for lunch that 446 00:30:06,160 --> 00:30:10,680 Speaker 1: was given to um. Yeah, but I don't know for 447 00:30:10,760 --> 00:30:14,080 Speaker 1: sure if that's true, but maybe we'll return to that episode. 448 00:30:15,000 --> 00:30:18,640 Speaker 1: But yeah, these restaurants wanted to offer things that women 449 00:30:19,200 --> 00:30:22,520 Speaker 1: ate at home, like these salads um though made fresh 450 00:30:22,640 --> 00:30:27,520 Speaker 1: as opposed to with scraps, and often these were fish again, 451 00:30:27,640 --> 00:30:32,360 Speaker 1: usually salmon or shellfish salads, and as more women started 452 00:30:32,400 --> 00:30:36,440 Speaker 1: working in offices with limited lunch hours, restaurants started serving 453 00:30:36,480 --> 00:30:41,600 Speaker 1: these salads between bread for something quick and convenient. The 454 00:30:41,760 --> 00:30:45,560 Speaker 1: tuna didn't enter the mix until the twentieth century, with 455 00:30:45,640 --> 00:30:49,920 Speaker 1: the debut of canned tuna. By the nineteen thirties and forties, 456 00:30:49,960 --> 00:30:53,560 Speaker 1: American cookbooks might suggest tuna salad as an alternative to 457 00:30:53,760 --> 00:30:57,840 Speaker 1: chicken or turkey. From a nineteen thirteen edition of the 458 00:30:57,960 --> 00:31:01,760 Speaker 1: Christian Science Monitor, quote, in California, the tuna is being 459 00:31:01,880 --> 00:31:05,320 Speaker 1: introduced generally in the best restaurants, not only because it 460 00:31:05,480 --> 00:31:08,120 Speaker 1: is new, but because people are beginning to value it 461 00:31:08,240 --> 00:31:11,200 Speaker 1: for what it is. Tuna salads are getting to be popular. 462 00:31:11,480 --> 00:31:15,120 Speaker 1: The housekeeper can prepare the fish in a dozen different ways. 463 00:31:16,720 --> 00:31:25,160 Speaker 1: All right, true, It's all true, sure, from Lara Shapira's 464 00:31:25,160 --> 00:31:29,480 Speaker 1: book Perfection Salad. These salads were for women who quote 465 00:31:29,600 --> 00:31:32,480 Speaker 1: wanted a career and needed a cause, but they weren't 466 00:31:32,520 --> 00:31:36,840 Speaker 1: interested in breaking very many rules, reordering society or challenging men. 467 00:31:37,000 --> 00:31:39,840 Speaker 1: On their own turf. But they really wanted was access 468 00:31:39,880 --> 00:31:43,000 Speaker 1: to the modern world, the world of science, technology, and rationality. 469 00:31:43,280 --> 00:31:45,280 Speaker 1: And they believe the best way for women to gain 470 00:31:45,360 --> 00:31:49,120 Speaker 1: that access was to recreate man's world in woman's sphere. 471 00:31:50,280 --> 00:31:52,040 Speaker 1: I want to read that book. I gotta say, yeah. 472 00:31:52,200 --> 00:31:54,840 Speaker 1: And I think I think we talked about it in 473 00:31:55,480 --> 00:31:59,760 Speaker 1: Our Aspects episode. I think we did. I think we did. 474 00:32:00,680 --> 00:32:05,960 Speaker 1: And now let's talk about tuna casserole, which again I've 475 00:32:06,040 --> 00:32:09,800 Speaker 1: never had, but I knew about because my mom made 476 00:32:09,920 --> 00:32:14,480 Speaker 1: chicken casserole and after I left, she told me that 477 00:32:14,560 --> 00:32:16,320 Speaker 1: they made it with tuna, and that she never used 478 00:32:16,360 --> 00:32:19,160 Speaker 1: tuna because she didn't think her kids would like it. 479 00:32:19,400 --> 00:32:25,240 Speaker 1: Oh huh, okay, yes, But so at its core, this 480 00:32:25,360 --> 00:32:30,880 Speaker 1: is a mixture of cantuna, cream of mushroom soup, and noodles. Uh. 481 00:32:30,960 --> 00:32:33,800 Speaker 1: And this was another recipe thought up in the US 482 00:32:33,920 --> 00:32:38,160 Speaker 1: after the introduction of cantuna. The first recorded recipe came 483 00:32:38,200 --> 00:32:42,880 Speaker 1: out of Washington State in nineteen thirty This first recipe 484 00:32:42,960 --> 00:32:46,120 Speaker 1: used a white sauce um, but after cream of mushroom 485 00:32:46,240 --> 00:32:50,920 Speaker 1: soup came out, most recipes used that instead. Beginning in 486 00:32:51,320 --> 00:32:56,160 Speaker 1: nineteen thirty four, during World War Two, tuna casserole became 487 00:32:56,240 --> 00:33:02,160 Speaker 1: popular in Australia thanks to shortages, often supplemented by canned foods. 488 00:33:02,880 --> 00:33:06,360 Speaker 1: Local versions made after the war frequently used homemade white 489 00:33:06,400 --> 00:33:10,640 Speaker 1: sauce and sometimes skipped out on the noodles entirely. I 490 00:33:10,680 --> 00:33:13,400 Speaker 1: would love to hear from Australian listeners about this because 491 00:33:13,960 --> 00:33:19,520 Speaker 1: I read it seems like it's still popular. Huh. You know, Um, 492 00:33:20,160 --> 00:33:25,200 Speaker 1: I think that, Yeah, tuna noodle casserole isn't unpopular in 493 00:33:25,280 --> 00:33:29,120 Speaker 1: the United States. Um, but yeah, it's not something I 494 00:33:29,200 --> 00:33:31,960 Speaker 1: have a lot of personal experience with either. My my 495 00:33:32,040 --> 00:33:34,080 Speaker 1: parents didn't make it for me when I was growing up, 496 00:33:34,120 --> 00:33:36,280 Speaker 1: and so I never really acquired a taste for it. Um. 497 00:33:36,600 --> 00:33:43,040 Speaker 1: But let us know, listeners, Yes, skip jack tuna are occur. 498 00:33:43,160 --> 00:33:45,960 Speaker 1: In this case accounted for six of the commercial fish 499 00:33:46,040 --> 00:33:50,440 Speaker 1: landings in Hawaiti. Eaton still primarily caught using the poll 500 00:33:50,480 --> 00:33:55,440 Speaker 1: on line method by number dropped to four point five cent, 501 00:33:56,480 --> 00:33:58,400 Speaker 1: and part of this job had to do with what 502 00:33:58,640 --> 00:34:02,479 Speaker 1: some call a color laps in the production of US 503 00:34:02,680 --> 00:34:07,760 Speaker 1: canned tuna. The Canary Hawaiian Tuna Packers closed in night 504 00:34:07,960 --> 00:34:13,239 Speaker 1: four in nineteen sixty three. Synopsis of technical and biological 505 00:34:13,360 --> 00:34:16,680 Speaker 1: data for skip jack tuna were compiled for the Pacific, Indian, 506 00:34:16,800 --> 00:34:20,600 Speaker 1: and Atlantic oceans as well as the Mediterranean. See for 507 00:34:20,760 --> 00:34:23,600 Speaker 1: the u N's Food and Agricultural Organization, the f a 508 00:34:23,719 --> 00:34:27,080 Speaker 1: O sponsored event that they were having, the World Scientific 509 00:34:27,280 --> 00:34:31,600 Speaker 1: Meeting on the Biology of Tunas and related species always 510 00:34:31,640 --> 00:34:36,360 Speaker 1: have the most scinct names. I guess it's to the 511 00:34:36,480 --> 00:34:42,120 Speaker 1: point though, alright it is. Yeah. Meanwhile, Um, it was 512 00:34:42,239 --> 00:34:46,680 Speaker 1: the arrival of increasing numbers of Japanese tourists to Hawaii 513 00:34:46,840 --> 00:34:50,080 Speaker 1: in the nineteen seventies that played a major role in 514 00:34:50,200 --> 00:34:54,440 Speaker 1: making tuna the protein of choice for ok and that 515 00:34:54,640 --> 00:34:57,480 Speaker 1: in turn would lead to changes in how the entire 516 00:34:57,560 --> 00:35:01,719 Speaker 1: fishing industry works in Hawaii because as technology advanced, and 517 00:35:01,960 --> 00:35:06,240 Speaker 1: thanks to the increasing popularity of tuna, hand line fishing, 518 00:35:06,600 --> 00:35:08,799 Speaker 1: which is this method of deep sea fishing that goes 519 00:35:08,880 --> 00:35:13,360 Speaker 1: back to ancient Hawaiians, became a commercially important method in 520 00:35:13,640 --> 00:35:16,799 Speaker 1: the nineteen seventies. Um, it's environmentally valuable because it lets 521 00:35:16,840 --> 00:35:20,240 Speaker 1: you catch just specifically the fish that you want without 522 00:35:20,400 --> 00:35:22,839 Speaker 1: by catch, because you're, yeah, just dropping that vertical line 523 00:35:22,880 --> 00:35:25,560 Speaker 1: down into the water, catching a single fish on that line, 524 00:35:25,840 --> 00:35:32,400 Speaker 1: and pulling it up either manually or mechanically. Yes, and 525 00:35:33,040 --> 00:35:36,319 Speaker 1: you can again see the episode we did in our 526 00:35:36,800 --> 00:35:41,840 Speaker 1: walking mini series on the fishing industry in Hawaii. But 527 00:35:41,960 --> 00:35:51,840 Speaker 1: speaking of perhaps it's time for another Yes, it's prettical 528 00:36:00,080 --> 00:36:13,560 Speaker 1: m okay, and welcome once again back to the world 529 00:36:13,600 --> 00:36:17,440 Speaker 1: of two d Not as exciting as the pok battle. Fewer, 530 00:36:17,719 --> 00:36:23,440 Speaker 1: fewer bells, yes, a little bit less crowded, sort of calmer, 531 00:36:24,400 --> 00:36:31,239 Speaker 1: right right, but a fond memory nonetheless. As the popularity 532 00:36:31,360 --> 00:36:34,560 Speaker 1: of canned tuna grew in the U s, fisheries had 533 00:36:34,719 --> 00:36:37,880 Speaker 1: to bolster their supply with imports from Japan, South Korea, 534 00:36:38,000 --> 00:36:43,560 Speaker 1: and Thailand. In the International Trade Commission estimated Americans accounted 535 00:36:43,600 --> 00:36:47,920 Speaker 1: for one third of all tuna consumption and half to 536 00:36:48,120 --> 00:36:53,960 Speaker 1: two thirds of canned tuna consumption. Soon after that, as 537 00:36:54,040 --> 00:36:57,880 Speaker 1: health and environmental concerns around tuna filtered to the American 538 00:36:57,960 --> 00:37:02,600 Speaker 1: public at large, those number started to drop. After reports 539 00:37:02,640 --> 00:37:05,240 Speaker 1: of dolphins dying as a result of the tuna industry 540 00:37:05,239 --> 00:37:10,000 Speaker 1: in the nineteen eighties, some consumers started boycotting the can stuff, 541 00:37:10,120 --> 00:37:13,840 Speaker 1: and to assure the public, some companies started selling quote 542 00:37:13,880 --> 00:37:18,040 Speaker 1: dolphins safe tuna. In the nineties, Uh yeah, I remember 543 00:37:18,080 --> 00:37:22,400 Speaker 1: that was goodness. Um catches of all tuna species globally 544 00:37:22,719 --> 00:37:28,600 Speaker 1: peaked in And this is outside the scope of this episode, 545 00:37:29,480 --> 00:37:32,120 Speaker 1: but I was curious about the history of eating fish 546 00:37:32,200 --> 00:37:34,000 Speaker 1: in the United States because I feel like, for a 547 00:37:34,080 --> 00:37:36,839 Speaker 1: long time, in my neck of the woods, which if 548 00:37:36,880 --> 00:37:41,280 Speaker 1: you've somehow missed, it is Georgia and not coastal Georgia 549 00:37:41,400 --> 00:37:45,719 Speaker 1: like interior. Yes, Georgia, Yeah, exactly. Um, people didn't like fish. 550 00:37:46,400 --> 00:37:49,440 Speaker 1: Usually they would say something about the smell as why 551 00:37:49,480 --> 00:37:51,800 Speaker 1: they didn't like it. And then I feel like it 552 00:37:51,880 --> 00:37:54,000 Speaker 1: became a health thing and it was really in vogue, 553 00:37:54,719 --> 00:37:58,360 Speaker 1: and now it's much more popular. Um. And this is 554 00:37:58,400 --> 00:38:01,520 Speaker 1: all anecdotal, This is just my experience. I generally liked 555 00:38:01,600 --> 00:38:04,040 Speaker 1: it from a young age because my mom did grow 556 00:38:04,120 --> 00:38:07,760 Speaker 1: up with access to waters and she did fish and crab. 557 00:38:08,600 --> 00:38:11,799 Speaker 1: But I also avoided tuna sandwiches because I thought i'd 558 00:38:11,840 --> 00:38:15,160 Speaker 1: be made fun of, like I said, and I did 559 00:38:15,480 --> 00:38:18,239 Speaker 1: look it up, and of course people have researched this. 560 00:38:19,680 --> 00:38:21,560 Speaker 1: Some of the first commercial industries in the U S 561 00:38:21,600 --> 00:38:26,320 Speaker 1: colonies were fish industries, but fish wasn't necessarily held in 562 00:38:26,360 --> 00:38:30,600 Speaker 1: the highest esteem, partly because of the settlers. Uh you know, 563 00:38:30,680 --> 00:38:34,560 Speaker 1: they're mostly Protestants. Um. Or otherwise not Catholic, and I 564 00:38:34,719 --> 00:38:37,879 Speaker 1: was kind of like famously what they said they were 565 00:38:39,800 --> 00:38:43,440 Speaker 1: um and seafood, which could be eaten on religious days 566 00:38:44,200 --> 00:38:46,880 Speaker 1: that prohibited the eating of meat, and the Catholic religion. 567 00:38:47,600 --> 00:38:51,799 Speaker 1: That meant it was associated with Catholicism. Seafood was associated 568 00:38:51,840 --> 00:38:56,759 Speaker 1: with Catholicism um through various ways of immigration, popularizing fish, 569 00:38:56,880 --> 00:38:59,520 Speaker 1: and a push during the World Wars to eat fish 570 00:38:59,640 --> 00:39:02,560 Speaker 1: and sit of meat, and therefore associating fish as a 571 00:39:02,600 --> 00:39:07,960 Speaker 1: food for victory. Americans attitudes toward fish did change, however, 572 00:39:08,719 --> 00:39:10,960 Speaker 1: once the wars ended, it was seen as more of 573 00:39:11,080 --> 00:39:14,960 Speaker 1: this food of sacrifice. It wasn't until the nineteen seventies 574 00:39:15,000 --> 00:39:18,840 Speaker 1: and eighties, when Japanese immigrants introduced sushi to the mainstream, 575 00:39:19,000 --> 00:39:25,320 Speaker 1: that Americans decided fish was once again worth eating. For 576 00:39:25,520 --> 00:39:30,479 Speaker 1: comparison at his peak, annual American seafood consumption has only 577 00:39:30,600 --> 00:39:33,960 Speaker 1: reached about fifteen pounds of person, which is very recent, 578 00:39:34,080 --> 00:39:38,239 Speaker 1: I believe, compared to about two pounds of beef, chicken, turkey, lamb, 579 00:39:38,320 --> 00:39:41,440 Speaker 1: and pork. The US is still the second largest consumer 580 00:39:41,440 --> 00:39:45,120 Speaker 1: of seafood in the world, behind China and before Japan. 581 00:39:45,880 --> 00:39:49,200 Speaker 1: Some speculate more modern reasons for Americans low rate of 582 00:39:49,440 --> 00:39:52,919 Speaker 1: fish consumption has to do with mix and often confusing 583 00:39:53,120 --> 00:39:57,600 Speaker 1: messaging around sustainability and health. So yes, that's a whole 584 00:39:58,440 --> 00:40:00,760 Speaker 1: it could be a whole different episode by just curious 585 00:40:01,080 --> 00:40:06,600 Speaker 1: about kind of the ups and downs there. Yeah, yeah, no, 586 00:40:06,760 --> 00:40:09,880 Speaker 1: And and that's super interesting. Um I I guess I 587 00:40:11,080 --> 00:40:14,080 Speaker 1: it's it's it's strange to hear that because to me, 588 00:40:14,640 --> 00:40:20,359 Speaker 1: seafood is like fancier than most other types of proteins. Um, 589 00:40:20,600 --> 00:40:24,520 Speaker 1: it's sort of like special occasion. Um. Even even something 590 00:40:24,600 --> 00:40:26,840 Speaker 1: like I don't know, like I didn't grow up eating 591 00:40:26,920 --> 00:40:30,560 Speaker 1: stuff like a like catfish at home, but like to me, 592 00:40:30,640 --> 00:40:31,960 Speaker 1: if I see it on the menu, I'm like, oh, 593 00:40:32,600 --> 00:40:34,040 Speaker 1: And I know that other people are like that's a 594 00:40:34,080 --> 00:40:36,759 Speaker 1: trash fish, like that's a bottom feeder, tastes like mud. 595 00:40:37,080 --> 00:40:40,200 Speaker 1: But I'm like, no, fancy day catfish. Oh man, Um, 596 00:40:40,640 --> 00:40:44,160 Speaker 1: I don't know. Yeah, yeah, that's a that's a good 597 00:40:44,200 --> 00:40:46,160 Speaker 1: point because I know I've said, especially in the Red 598 00:40:46,239 --> 00:40:49,560 Speaker 1: Lobster episode, that was our fancy restaurant, but almost all 599 00:40:49,640 --> 00:41:01,840 Speaker 1: of us got shrimp. Yea, the seafood right too fishy anyway, 600 00:41:02,080 --> 00:41:07,200 Speaker 1: So many paths we could follow from this episode yes, yes, 601 00:41:07,320 --> 00:41:10,319 Speaker 1: but for now, that is what we have to say 602 00:41:10,480 --> 00:41:14,480 Speaker 1: about the skip check tuna. It is um and we 603 00:41:14,880 --> 00:41:18,120 Speaker 1: do have some listener mail for you, but first we've 604 00:41:18,120 --> 00:41:20,040 Speaker 1: got one more quick break for a word from our sponsor. 605 00:41:29,960 --> 00:41:32,879 Speaker 1: We're back, Thank you sponsored, Yes, thank you, and we're 606 00:41:32,920 --> 00:41:43,480 Speaker 1: back with listen. I'm interested to hear how that one 607 00:41:43,560 --> 00:41:49,880 Speaker 1: turned out. So I really like went with it motion 608 00:41:50,000 --> 00:41:53,879 Speaker 1: wise and got pretty far away from the microphone. So yeah, 609 00:41:54,040 --> 00:41:57,880 Speaker 1: and I and I wasn't my my internet connection did 610 00:41:57,920 --> 00:42:00,520 Speaker 1: the thing where it was like, oh man, Lawrence taking noise, 611 00:42:00,520 --> 00:42:02,520 Speaker 1: I'm just gonna cut off Annie's audio. So in the 612 00:42:02,560 --> 00:42:04,239 Speaker 1: middle of it, I was like, I don't know where 613 00:42:04,440 --> 00:42:08,359 Speaker 1: your voice is going. That's it's pretty cool, pretty cool. 614 00:42:08,440 --> 00:42:12,200 Speaker 1: Always an adventure technology, y'all. I love it. Mm hmmm 615 00:42:13,680 --> 00:42:17,919 Speaker 1: um bob root When Annie said she never tried root beer, 616 00:42:18,080 --> 00:42:21,840 Speaker 1: I felt shocked. Like Lauren, I grew up on the 617 00:42:21,920 --> 00:42:25,440 Speaker 1: stuff and love it. It's definitely my favorite soda. However, 618 00:42:25,880 --> 00:42:28,800 Speaker 1: living in China all these years, it has been difficult 619 00:42:29,040 --> 00:42:32,640 Speaker 1: insofar as root beer is a rarity here the Chinese 620 00:42:33,280 --> 00:42:37,440 Speaker 1: hated you asked her info from overseas listeners on the subject, 621 00:42:37,520 --> 00:42:40,080 Speaker 1: So here you go. Anytime I found it and offered 622 00:42:40,120 --> 00:42:44,200 Speaker 1: them a taste, they have all, save one individual, hated it, 623 00:42:45,520 --> 00:42:49,439 Speaker 1: the claim being that it tastes like Chinese medicine. What's 624 00:42:49,440 --> 00:42:51,800 Speaker 1: worse is when I was living in Macau and working 625 00:42:51,880 --> 00:42:54,359 Speaker 1: with other pilots from all over the globe, they all 626 00:42:54,520 --> 00:42:58,080 Speaker 1: seemed to think the same. I couldn't believe my ears. 627 00:42:58,200 --> 00:43:01,760 Speaker 1: Root beer is great. The game Macau and Ju High 628 00:43:02,200 --> 00:43:04,680 Speaker 1: it was not so bad. I could often go across 629 00:43:04,719 --> 00:43:07,040 Speaker 1: the river to Hong Kong and bring some home from there. 630 00:43:07,719 --> 00:43:10,800 Speaker 1: I was so happy when I found IBC there, but 631 00:43:11,000 --> 00:43:14,759 Speaker 1: was perfectly happy with hires, R, A and W. For 632 00:43:14,880 --> 00:43:18,040 Speaker 1: many years. Since moving north to Beijing, I've only been 633 00:43:18,080 --> 00:43:20,560 Speaker 1: able to get root beer on trips home. But now, 634 00:43:20,600 --> 00:43:22,880 Speaker 1: in the same week that I heard your episode just 635 00:43:23,080 --> 00:43:25,160 Speaker 1: days before, in fact, I was able to order some 636 00:43:25,280 --> 00:43:28,279 Speaker 1: packets of D I, Y and W root beer mix, 637 00:43:28,640 --> 00:43:33,080 Speaker 1: and it's great. I'm so happy. I just carbonate a 638 00:43:33,120 --> 00:43:35,760 Speaker 1: bottle of cold water with my soda stream type device, 639 00:43:36,000 --> 00:43:38,759 Speaker 1: then add two packets of the mix and woila. I 640 00:43:38,880 --> 00:43:41,000 Speaker 1: have A and W root beer and I'm so happy. 641 00:43:41,360 --> 00:43:47,200 Speaker 1: It's sugar free to boot. This is great. This is 642 00:43:47,320 --> 00:43:51,759 Speaker 1: like a much larger scale version of our regional things 643 00:43:51,840 --> 00:43:55,400 Speaker 1: that we talked in the US from people in different 644 00:43:55,440 --> 00:43:57,720 Speaker 1: parts of the world about root beer and their thoughts 645 00:43:57,719 --> 00:44:01,160 Speaker 1: about root beer. But I'm very happy you're able to 646 00:44:01,239 --> 00:44:03,319 Speaker 1: make your own. If you can't find it, at least 647 00:44:03,360 --> 00:44:08,600 Speaker 1: you can make it. Yes uh uh, Rachel wrote, I 648 00:44:08,840 --> 00:44:11,440 Speaker 1: don't really have insight into why pork broth isn't more 649 00:44:11,480 --> 00:44:14,600 Speaker 1: popular in the US, but I work for a food manufacturer, 650 00:44:14,800 --> 00:44:16,840 Speaker 1: and many years ago we used to make what I 651 00:44:16,920 --> 00:44:20,719 Speaker 1: referred to as the unholy trinity of ham, clam, and 652 00:44:20,840 --> 00:44:24,440 Speaker 1: pork stocks. Many of our products are kosher, so I 653 00:44:24,520 --> 00:44:26,560 Speaker 1: suspect the reason we no longer make them is the 654 00:44:26,560 --> 00:44:28,759 Speaker 1: amount of effort it took to keep these separated and 655 00:44:28,880 --> 00:44:32,240 Speaker 1: to properly clean all of the blending, processing and packaging 656 00:44:32,280 --> 00:44:35,600 Speaker 1: equipment after The Other thing that may or may not 657 00:44:35,680 --> 00:44:38,360 Speaker 1: contribute to their rarity is the flavor of the product 658 00:44:38,480 --> 00:44:41,719 Speaker 1: we were making. I don't think I ever tasted the ham. Uh. 659 00:44:41,960 --> 00:44:44,640 Speaker 1: The clam tasted how you would expect clam stock to taste, 660 00:44:45,000 --> 00:44:47,880 Speaker 1: but the pork pork stock of the Brandon formula that 661 00:44:47,960 --> 00:44:52,520 Speaker 1: we made tasted exactly like burnt popcorn. I have no 662 00:44:52,760 --> 00:44:55,960 Speaker 1: idea why, and it wasn't a bad flavor, just very 663 00:44:56,239 --> 00:45:04,759 Speaker 1: very strange. It's very very strange. Burnt popcorn broth is 664 00:45:08,560 --> 00:45:14,800 Speaker 1: a confusing phrase. It is it is that reminds me. 665 00:45:15,320 --> 00:45:19,560 Speaker 1: This is such a specific story. But once I asked 666 00:45:19,600 --> 00:45:22,080 Speaker 1: for soup. I was like nine years old and I 667 00:45:22,120 --> 00:45:24,840 Speaker 1: asked for soup and my dad was very tired, and 668 00:45:24,920 --> 00:45:27,920 Speaker 1: it was probably ten PM, and he was like really frustrating, 669 00:45:28,000 --> 00:45:30,600 Speaker 1: like okay, and he gets out a can of Campbell 670 00:45:30,680 --> 00:45:34,440 Speaker 1: soup and he opens it up and he pours it 671 00:45:34,840 --> 00:45:38,480 Speaker 1: into our big bowl of burnt It was popcorn, but 672 00:45:38,560 --> 00:45:41,480 Speaker 1: it was just like the burnt corn curl that was 673 00:45:41,640 --> 00:45:43,680 Speaker 1: left and he poured it in there and he handed 674 00:45:44,239 --> 00:45:47,080 Speaker 1: handed it and I looked in it as like what 675 00:45:47,840 --> 00:45:49,560 Speaker 1: And then he looked down and he was like, don't 676 00:45:49,640 --> 00:45:57,600 Speaker 1: tell your mother about He's just on auto pilot. Oh 677 00:45:57,880 --> 00:46:03,800 Speaker 1: did you eat it? Anyway, We'll just put us in 678 00:46:03,840 --> 00:46:05,840 Speaker 1: another bowl. Eat it up. It's gonna be fine. I 679 00:46:05,960 --> 00:46:16,319 Speaker 1: love bird popcorn. Oh goodness, yes, well anyway, Um, Tank 680 00:46:16,440 --> 00:46:19,400 Speaker 1: to both of those listeners for writing, UM, we do 681 00:46:19,520 --> 00:46:22,880 Speaker 1: want to say we have one more very special three 682 00:46:22,960 --> 00:46:25,560 Speaker 1: D clip for this very very special three D episode. 683 00:46:26,160 --> 00:46:30,399 Speaker 1: Um and stay and stay tuned after the credits roll. 684 00:46:30,480 --> 00:46:36,640 Speaker 1: This is like an m CU post scene. Awesome. It's 685 00:46:36,800 --> 00:46:40,400 Speaker 1: so yes, Yes, stay stay tuned and and immerse yourselves 686 00:46:40,880 --> 00:46:46,239 Speaker 1: back in that hectic and wonderful Pokey battle scene. Yes, 687 00:46:46,719 --> 00:46:50,000 Speaker 1: please do that. It is a delight. We think you'll 688 00:46:50,040 --> 00:46:52,680 Speaker 1: love it. And also if you would like to contact 689 00:46:52,800 --> 00:46:55,400 Speaker 1: us that you can. Our email is Hello at savor 690 00:46:55,440 --> 00:46:57,960 Speaker 1: pot dot com. We're also on social media. You can 691 00:46:58,040 --> 00:47:01,640 Speaker 1: find us on Facebook, Instant Graham, and Twitter at savor 692 00:47:01,680 --> 00:47:04,400 Speaker 1: pod and we do hope to hear from you. Savor 693 00:47:04,520 --> 00:47:06,920 Speaker 1: is a production of I Heart Radio. For more podcasts 694 00:47:06,920 --> 00:47:08,960 Speaker 1: from my heart Radio, you can visit the i heart 695 00:47:09,000 --> 00:47:11,839 Speaker 1: Radio app, Apple Podcasts, or wherever you listen to your 696 00:47:11,880 --> 00:47:15,360 Speaker 1: favorite shows. Thanks as always to our super producers Dylan 697 00:47:15,400 --> 00:47:18,000 Speaker 1: Fagan and Andrew Howard. Thanks to you for listening, and 698 00:47:18,120 --> 00:47:20,239 Speaker 1: we hope that lots more good things in three D 699 00:47:20,640 --> 00:47:51,160 Speaker 1: are coming your way. This episode was brought to you 700 00:47:51,320 --> 00:47:54,239 Speaker 1: in i Heeart three D Audio. To experience more podcasts 701 00:47:54,360 --> 00:47:56,840 Speaker 1: like this, search for i Heeart three D audio in 702 00:47:56,880 --> 00:47:57,959 Speaker 1: the I Heart Radio app