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Speaker 1: Welcome to Stuff You Should Know from how Stuff Works

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Speaker 1: dot com. Hang and welcome to the podcast. I'm Josh Clark,

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Speaker 1: Charles W. Chuck Bryant's right there, Jerry's right there. It's

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Speaker 1: a little chilly in here. So it's Stuff you should

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Speaker 1: know the podcast because it's chili. That's the cherry on top.

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Speaker 1: That's right. Uh, spoiler or not spoiler teaser At the

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Speaker 1: end of this episode, let's say, between the end and

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Speaker 1: before listener mail that's agreeable to you. At the forty

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Speaker 1: three minute more, we are going to taste soilent for

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Speaker 1: the first time live on the air. Yeah, I guess

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Speaker 1: I should have thought this too. I took him out

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Speaker 1: of the fridge already, so three minutes for it to

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Speaker 1: warm up. Should we put them back? Well, I wouldn't

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Speaker 1: you know. I wasn't gonna say anything. Then I was

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Speaker 1: going to say something. Should I put them back? Well,

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Speaker 1: it's probably best cold. Okay, We'll hang on everybody, So, yes,

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Speaker 1: we're gonna try soiling eventually in this episode. That's right.

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Speaker 1: I'm excited to try soil it or to talk about both. Okay,

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Speaker 1: So Chucky just kind of gave it away alongside the

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Speaker 1: title we're talking about keene wa today, not quinoa, no keena,

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Speaker 1: that's right. But super food, yes, some I saying yeah.

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Speaker 1: I mean you can make a pretty good claim that

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Speaker 1: it is a super food. And what is the super

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Speaker 1: food if not a type of food that has a

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Speaker 1: lot going on just in and of itself. It's super Yeah,

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Speaker 1: like blueberries are super food or a saberry super food

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Speaker 1: or a si e berries. Yeah, algae was I didn't

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Speaker 1: know algae was? I buy that? Hemp seeds, chia seeds, yeah,

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Speaker 1: A lot of nuts, rich crackers, M, I don't know.

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Speaker 1: Those are just super super delicious buttery. Yeah, with my

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Speaker 1: crabb dip especially one day, maybe I'll find out what

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Speaker 1: you just want me to bring you grabbed up? Ye,

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Speaker 1: give me a cooking lesson. Uh So Keinwa. There at

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Speaker 1: least a hundred and twenty varieties and it is nothing new.

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Speaker 1: It's been around. In fact, we might as well delve

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Speaker 1: into a little history here. It's been cultivated for geez,

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Speaker 1: more than five thousand years. I saw up to eight

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Speaker 1: thousand years. Almost more than five thousand, well, I guess

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Speaker 1: we could say more than five years. More more than

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Speaker 1: the last six months. Chema has been around on this planet. Yeah,

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Speaker 1: and it's Andean plant and specifically originated um around Lake

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Speaker 1: Titty Kaka in Peru, in Bolivia in the altiplan. Yeah,

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Speaker 1: it's wonderful, wonderful area. Have you been. Oh no, but

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Speaker 1: just look at photos. Sure, Machu Picchu, You're like, well,

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Speaker 1: look at that place exactly one day. Maybe I'd like

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Speaker 1: to go for sure, But it is um. There is

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Speaker 1: historical evidence of it um being domesticated, like we said,

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Speaker 1: is maybe as long as eight thousand years ago. And

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Speaker 1: they even saw in uh in ancient tombs, they saw

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Speaker 1: a little you know, archaeological drawings and things that what

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Speaker 1: they think is keen wa. So people were ingesting it

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Speaker 1: and using it as a super food way back when. Yeah.

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Speaker 1: And the fact that it grew up there, or grows

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Speaker 1: up there, and not only grows, but thrives up in

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Speaker 1: this high rocky I think, pretty much arid plateau that's

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Speaker 1: also very cold. It doesn't make any sense that you'd

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Speaker 1: have anything but like al PACs and lama's up there.

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Speaker 1: But in fact, there's a plant that's one of the

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Speaker 1: most nutritious foods on the planet that just so happens

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Speaker 1: to thrive up there in Bolivian Peru in the highlands.

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Speaker 1: That's pretty awesome, it is, And so of course they

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Speaker 1: they have used this for thousands and thousands of years, um,

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Speaker 1: and it wasn't. It wasn't until I think the early

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Speaker 1: twentieth century that it really started to make its way

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Speaker 1: for the first time out to the United States. I

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Speaker 1: think the U. S d A got their hands on

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Speaker 1: it and tried to get farmers to grow it here

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Speaker 1: in the States, and they said, nah, let's give it

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Speaker 1: another hundred years, maybe a little less. Yeah, I mean

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Speaker 1: the twenty first century is when it really kind of

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Speaker 1: became popular. And even in the last she's mid two

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Speaker 1: thousand's you can even talk about it being trendy. Well

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Speaker 1: supposedly the whole trend for keen wa, which, by the way,

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Speaker 1: in typical stuff, you should know, fashion has already come

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Speaker 1: and gone, and now we're doing an episode on it.

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Speaker 1: Oh it's not gone, are you sure? Oh? Yeah, Okay, Well,

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Speaker 1: do you know how keen Wa hit the hit the map,

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Speaker 1: hit the scene, Well, in a lot of different ways.

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Speaker 1: I assume you think it's one thing only Oprah. Yeah,

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Speaker 1: she had something to do with it, for sure. She

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Speaker 1: she was on some sort of cleansed diet in two

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Speaker 1: thousand and eight, and um, she uh eight keen jan mushrooms,

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Speaker 1: I guess, And everybody was like, what is that? And

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Speaker 1: she's like, oh, you've been calling it kenoa, it's keen wa.

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Speaker 1: And he said, well we have to try this now. Yeah,

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Speaker 1: she definitely was a factor Oprah. Her reaches wide, but

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Speaker 1: it doesn't reach me. You're not an opre fan. No.

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Speaker 1: I think she's fine, But I didn't learn about keene

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Speaker 1: wa from her or anything else where. Did you learn

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Speaker 1: about keene then? Just you know, I think the first

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Speaker 1: time I had it was in a restaurant. So it's

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Speaker 1: to me it's spread because chefs started using it because

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Speaker 1: they watch Oprah exactly. Chefs don't serve anything unless zero uh.

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Speaker 1: Here in the United States, um, you know, talked about

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Speaker 1: at least a hundred and twenty varieties. You're more than

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Speaker 1: likely going to be eating the red, red, white, and blue,

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Speaker 1: no red or black varieties of keenwa. And do you

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Speaker 1: eat it in your home? I guess we'll get to

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Speaker 1: this stuff, but I'm curious of vive cooked with it

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Speaker 1: a lot, not a lot? Now I had it here,

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Speaker 1: they're had in a couple of restaurants. So this stuff

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Speaker 1: is Uh. It's known as an ancient grain, but it's

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Speaker 1: not exactly a grain, and it's not exactly a cereal.

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Speaker 1: It's classified technically as a pseudo cereal. Like fruity pebbles,

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Speaker 1: that's a cereal. They just came out with cinnamon pebbles. Oh,

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Speaker 1: but does a good Yeah, you could they click cinnamon

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Speaker 1: old shoes and put them in a cereal box and

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Speaker 1: it'd be good. But Quinwa technically is a pseudo cereal. Um.

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Speaker 1: It comes from the goose foot plant, right, that's why

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Speaker 1: it's not a cereal. Cereal is a grain that comes

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Speaker 1: from a grass, and goose Foot's not a grass, it's

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Speaker 1: a plant. No. And it looks kind of weedy, and

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Speaker 1: as we'll see later when you're cultivating, it looks alarmingly

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Speaker 1: like some other we with the capital W. It looks

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Speaker 1: like marijuana, a little bit from afar. That brilliant red

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Speaker 1: and brilliant yellow marijuana looks like I'm not sure you

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Speaker 1: know what marijuana is. Uh, I'll show you a picture something, okay. Um.

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Speaker 1: It is labeled the whole grain though, because it's actually

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Speaker 1: it fits the whole grain definition because it is the

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Speaker 1: whole grain seed which you're eating. Yeah, Like when you

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Speaker 1: talk about grains usually again you're you're talking about these

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Speaker 1: things from grass is like wheat, right, and there's such

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Speaker 1: a thing as whole grain wheat. But once we process something,

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Speaker 1: once we mill it or um shell it, smack it

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Speaker 1: on the bottom, whatever you do to them, you're actually

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Speaker 1: removing certain parts of the grain. Right. So with like

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Speaker 1: um enriched white flower, that's you've taken a whole wheat

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Speaker 1: grain and you've removed the brand and the journey, and

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Speaker 1: you've just got yourself the endosperm still. And the endosperm

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Speaker 1: is what's used mostly for to produce white flower. And

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Speaker 1: that's great. It's full of like quick, easily digestible carbs,

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Speaker 1: but a lot of the nutrients are lost and actually

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Speaker 1: not easily digestible for many people. That's true too, um,

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Speaker 1: but a lot of the nutrients are lost in the process.

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Speaker 1: So even if you can digest it no problem, you're

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Speaker 1: not getting most of the nutrients that were there in

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Speaker 1: the first place. With a whole grain, it's got the brand,

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Speaker 1: the germ, and the endosperm, and they're all working together

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Speaker 1: to make you vastly healthier than you would be if

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Speaker 1: you're just eating the endosperm like you do in white

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Speaker 1: white flower and um quinoa in particular. Is it's really

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Speaker 1: weird when you look at it. It's closer. You wouldn't

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Speaker 1: think so, but it's closer to shard and beats and

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Speaker 1: spinach plant is anything else. Yeah, it's crazy. So imagine if,

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Speaker 1: like from spinach plants, we got not only the leaves

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Speaker 1: but also the seeds turned out to be whole grains.

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Speaker 1: That's what's going on. It's a weird plant. It is.

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Speaker 1: It shouldn't grow where it grows. It shouldn't be a cereal,

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Speaker 1: shouldn't be a grain, It shouldn't be related to beats,

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Speaker 1: shouldn't be delicious, but it is. Uh, and it's super

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Speaker 1: super good for you, Like we're saying, it's a super

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Speaker 1: food and um. One of the reasons, and another thing

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Speaker 1: that makes it very strange is that it has a

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Speaker 1: ton of protein, which is pretty unusual for a plant

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Speaker 1: to have this much protein. Yeah, this article made that point,

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Speaker 1: but I wouldn't. Look, there's a lot of other plants

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Speaker 1: that have pretty good amounts of protein in them. What

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Speaker 1: rivals keenwa at a mommy black beans, lima beans, chickpeas

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Speaker 1: all beat it by a mile. Yeah. I just thought

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Speaker 1: it was weird because not only did this article say it,

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Speaker 1: I ran across it elsewhere too that they were like,

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Speaker 1: this is it's amazing how much protein it has, and

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Speaker 1: it has like a decent amount, especially for a plant.

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Speaker 1: It's just not like eye popping or anything like that.

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Speaker 1: You know, he's gets hyperbole. I kind of pooh pooed

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Speaker 1: that one. Okay, yeah, what it does have, unless you

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Speaker 1: think is not true as well, Well, I'll be the

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Speaker 1: judge of ten at least ten amino acids. And uh,

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Speaker 1: that's good, right? Or is it bad too? I guess

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Speaker 1: it's okay. No, it's chock full of amino acids, which

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Speaker 1: is great for your body because our body cannot make

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Speaker 1: amino acids, so we have to get them from food sources. Well,

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Speaker 1: they it can't make essential amino acids. It can make essential,

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Speaker 1: non essential amino acids, but the essential ones we have

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Speaker 1: to get from food. And Keenoa is in a very

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Speaker 1: small group of plants that are um complete sources of protein,

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Speaker 1: meaning that they have all of the essential amino acids

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Speaker 1: that we need in them. Yes, you don't find that

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Speaker 1: and plants very frequently. That's what helps make it a

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Speaker 1: super food exactly. Uh, it's not very high in calorie,

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Speaker 1: no sugar, no cholesterol, no sodium. What else? ZINCC has

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Speaker 1: a lot of potassium too. Apparently it has the most

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Speaker 1: potassium of any food plant that that is around. Potassium

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Speaker 1: is really good at regulating blood pressure because potassiums in

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Speaker 1: charge of things like fluid retention and electrical conduction throughout cells. Um.

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Speaker 1: I think just compared to grains, there are plenty of

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Speaker 1: other fruits with potassium. Okay, is that what it was? Yeah?

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Speaker 1: Like bananas are loaded with potassium, are they? Or is

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Speaker 1: that the work of Edward Bernice? No, bananas are really

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Speaker 1: good for you. Uh what else? Fiber, magnesium, full late, Yeah,

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Speaker 1: that's good free. Well that's a big one man. So

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Speaker 1: it's very commonly touted as a gluten free um food

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Speaker 1: grain UM, which is good for people who have Celiac disease.

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Speaker 1: But apparently they've tested there's at least would you say,

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Speaker 1: a hundred and fifty varieties that are like agricultural production

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Speaker 1: right now, and um, somebody tested a bunch of them

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Speaker 1: and they came up with like at least four that

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Speaker 1: created a Celiac response, Yeah, so you gotta be careful.

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Speaker 1: For the most part, they are gluten free, but they

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Speaker 1: there are a few varieties out there that can touch off.

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Speaker 1: The old Celiac response. Well, I think one of the

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Speaker 1: deals though, is we're not seeing those in the marketplace though,

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Speaker 1: which is one of the We'll get to it, but

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Speaker 1: it's one of the potential problems is we're only eating

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Speaker 1: like three or four of the varieties, and I think

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Speaker 1: those are for sure gluten free. Like if you go

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Speaker 1: to your grocery store, you're not gonna see varieties of

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Speaker 1: this stuff, you know. Yeah, you're probably right. Uh all right, Well,

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Speaker 1: let's take a break and we're gonna get back and

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Speaker 1: talk a little bit about cooking this delicious stuff. Oh so, Chuck,

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Speaker 1: you were going to lay it on everybody how to

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Speaker 1: cook quene wa. It's easy. If you can cook rice,

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Speaker 1: you can cook quene wa. Yeah. I would say, well,

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Speaker 1: it's easier than I would say it's easier than rice.

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Speaker 1: It doesn't stick like rice does. Yeah, exactly. That's probably

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Speaker 1: rice's biggest downfall, the sticky Yeah. Um, it's also what

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Speaker 1: makes it great though, too. Sure, depending up what kind

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Speaker 1: of rice you're getting, Um, I eat keene waite the house.

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Speaker 1: I wouldn't say a lot, but enough, like every couple

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Speaker 1: of weeks. Oh yeah, that's a lot, is it? Wait?

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Speaker 1: It is to me? So what you do is you

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Speaker 1: want to rinse it? Yeah, like you will some kinds

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Speaker 1: of rice. The bag you're you're buying is probably going

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Speaker 1: to say pre rinsed or pre washed or something like that.

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Speaker 1: You want to rinse it anyway, right, Yeah, they have

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Speaker 1: this um. It's actually really good for you, this coating

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Speaker 1: called sapping in um. And despite it's it's great health effects,

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Speaker 1: when you add water to it, it lathers up like

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Speaker 1: a soap. H yeah, and in fact it means it's

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Speaker 1: from the Latin sapo, which is soap. So you don't

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Speaker 1: want to eat it even though it's good for you know,

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Speaker 1: the plant produces it to keep like pests away from

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Speaker 1: it from eating it. Yeah, so you rinse that stuff

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Speaker 1: off get keen when once you see it, it's really tiny.

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Speaker 1: So you want to get a really fine strainer, not

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Speaker 1: like a colander. You get a calndar. Then all like

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Speaker 1: keena is gonna be where set down the drain man.

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Speaker 1: I hate mondays, so get like a sifter really fine,

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Speaker 1: sifter rinse it real good until it's the water is

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Speaker 1: running clear, and um, base plea cook it like rice.

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Speaker 1: It's uh one part keene watered, two parts water or broth.

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Speaker 1: Well that's what I do. I used chicken broth. You'd

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Speaker 1: be a madman is to use like water or veggie

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Speaker 1: broth if you're you know, weird or off the meat.

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Speaker 1: I'm just kidding. Um, beef broth if you're gross. That

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Speaker 1: doesn't pair well with keen wa. I could see it not.

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Speaker 1: I'm just not a big beef broth guy. I might

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Speaker 1: have said, beef you did with th? Yeah, that's kind

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Speaker 1: of cute beef broth beef broth. But I used chicken.

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Speaker 1: I used like half. So if I do the two

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Speaker 1: cups of water, I'll do one cup water, one cup

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Speaker 1: chicken broth. Oh you cut your chicken broth? Yeah, I

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Speaker 1: just kind of do half and half. I got stomp

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Speaker 1: on it. Yeah. Uh so then you cook it like rice,

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Speaker 1: like I said, you're gonna boil it and then once

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Speaker 1: it gets to a boil covered up, turn it down

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Speaker 1: low and wait and let it simmer until it's all

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Speaker 1: soaked up. Yeah, and then this started. Well I'm not

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Speaker 1: as acquainted with cooking keen on as you are. But

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Speaker 1: this article says that you want to look for the spirals,

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Speaker 1: the seed spirals to be prominent. What's the deal with that?

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Speaker 1: You'll see when you look at it, like before you

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Speaker 1: cook it, it looks different than afterward. And that's the

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Speaker 1: easiest way to say it. Like, once you look, it's

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Speaker 1: almost like they pop open or something. And um, it's

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Speaker 1: just quite obvious. It's just big and light and fluffy.

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Speaker 1: You see the little seed spiral. What's need is and

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Speaker 1: we kind of walked past it. But you said it

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Speaker 1: a couple of times that that stepping in is um

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Speaker 1: good for you, really good for you? Yeah, it has

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Speaker 1: some amazing properties, like it's anti tumor, anti ulcer uh,

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Speaker 1: anti inflammatory, And so you have to imagine, like again

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Speaker 1: that this plant is growing in this random place where

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Speaker 1: plants aren't really supposed to grow, and it thrives there

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Speaker 1: and it's full of all these new treents and the

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Speaker 1: outer coating is that anti inflammatory, anti tumor agent that

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Speaker 1: you wash away? Yeah, it's kind of sad. You could

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Speaker 1: save it, sip on it later. I wonder what would happen, Like,

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Speaker 1: how would you have to ingest. Do you think, like,

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Speaker 1: would it have any anti inflammatory properties if you like

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Speaker 1: drank sappening? Do you think or do you need to

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Speaker 1: like inject it into your eye, I don't know, or

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Speaker 1: mix it into a salve, maybe rub on your skin. Yeah,

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Speaker 1: I'm not sure. That's a good question. I bet people know.

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Speaker 1: We'll hear about that up in Bolivia. They know. Uh.

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Speaker 1: So you can eat it in a variety of ways.

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Speaker 1: You can just eat it as a side dish like

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Speaker 1: you would with rice or cuscus or whatever, mashed potatoes.

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Speaker 1: Although I would eat the mashed potatoes. You could mix

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Speaker 1: it with mashed potatoes, right, No, I wouldn't do that.

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Speaker 1: One one thing that the author of this article, I

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Speaker 1: think it's a Leah hoyt um. She said that she

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Speaker 1: likes to mix it in instead of breadcrumbs into like

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Speaker 1: meatballs or burger. Why not keen wa burger? Yeah? So

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Speaker 1: is there such a thing as a keen wa burger?

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Speaker 1: That's just keen wah? Could you make that? Or do

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Speaker 1: you need something to bind it? I think you probably

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Speaker 1: need binding agents, yeah, beef broths or I don't know.

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Speaker 1: I've never made a keen war burger and I don't

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Speaker 1: make any kind of edgie burger by like in my home,

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Speaker 1: So I wouldn't really know how to go about that.

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Speaker 1: What do you do turkey burgers? Or I do turkey?

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Speaker 1: Turkey burgers are pretty good depending on the brand. Some

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Speaker 1: are just like what is this texture? Yeah, I mean,

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Speaker 1: I'm making myself with my own little recipe. But um,

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Speaker 1: that's just because Emily didn't eat beef beef. So I've

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Speaker 1: gotten so into the turkey burger that I don't even

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Speaker 1: really I mean, I'll I'll have a beef burger out

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Speaker 1: never home. You and I are sympatico on the home

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Speaker 1: burger cooking. Yea, do you grill or do you skill it?

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Speaker 1: Foreman grill? Oh yeah, it's pretty great. Half. We watched

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Speaker 1: that grease strip out of the front, and I've noticed

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Speaker 1: many times like I will do on the same ling

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Speaker 1: grease out of my mouth. Uh. So here's my favorite

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Speaker 1: keen whye dish. And I got it from a restaurant

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Speaker 1: in New York, uh that I can't remember. But they're

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Speaker 1: all kinds of variations, but I have it. Um, I

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Speaker 1: cook it and then put it in the fridge and

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Speaker 1: chill it like overnight. So in the summer, I will

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Speaker 1: get that cold keenewa and then dice up like some

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Speaker 1: cucumber and some red onion, and I mean kind of

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Speaker 1: anything you want like that fits a salad summer salad,

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Speaker 1: like orange pepper, like crunchy green pepper or roasted red pepper, garlic,

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Speaker 1: throw some pine nuts in there right now, like you

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Speaker 1: get some basil, some fresh herbs. That's the way to go, man. Yeah,

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Speaker 1: like anything that strikes your fancy. Maybe a little lemon juice,

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Speaker 1: little apple cider, vinegar, but the base of it is yeah,

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Speaker 1: and you just mix up anything that you kind of

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Speaker 1: you know, it might add some texture like that crunch

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Speaker 1: and um, and serve it along. I'd like a burger

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Speaker 1: instead of fries. Oh yeah, it's really really good. And

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Speaker 1: you know me, I'm not. I'm not into healthy foods

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Speaker 1: like that a lot, which means it's good, which means

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Speaker 1: it's really good and packs with protein, don't forget. That's right.

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Speaker 1: It's the complete source of protein. So that's or maybe

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Speaker 1: some dried cranberry or golden raisins. We're not big on

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Speaker 1: that kind of stuff in the salad. Oh yeah, I

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Speaker 1: know a lot of people like it. Not me. I

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Speaker 1: don't love the golden raisins, but I do like the cranberry. Yeah, yeah,

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Speaker 1: I think it's nice. All right. So that's Chuck's recipe

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Speaker 1: of the week. It's pretty good. We'll do that every week,

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Speaker 1: no matter what the topic is. What are you gonna

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Speaker 1: come up with the degrade? Oh? Just you wait? Um,

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Speaker 1: So here's the deal with keen wa. It's gotten really trendy.

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Speaker 1: So in two thousand and seven, the United States was

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Speaker 1: importing uh seven point three million pounds of keena. They

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Speaker 1: were imported fifth seven million pounds and who god knows

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Speaker 1: what it is this year. You know, a lot of

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Speaker 1: that was the direct result of a single person of

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Speaker 1: what of Oprah? Yeah, it all comes down to Oprah. No,

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Speaker 1: there's this dude. Um. He was a U N development

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Speaker 1: worker from Bolivia who had moved to California, and um,

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Speaker 1: he had obviously grown up at least familiar with keene

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Speaker 1: wife not eating keenewa. His name was Sergio Nouniez the Arcode,

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Speaker 1: and he he saw that keen wa was starting to

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Speaker 1: catch on a little bit. I guess he saw that

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Speaker 1: episode of Oprah. So we went back to Bolivia and

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Speaker 1: he found that there were only a few indigenous producers

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Speaker 1: who were putting out like retail sized bags of keene wa.

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Speaker 1: So he went around and he basically created a co

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Speaker 1: op out of all the indigenous farmers who create, go

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00:21:53,480 --> 00:21:58,600
Speaker 1: grow keen Wa and Bolivia and made the supply from

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Speaker 1: them reliable enough and big enough too. It's to supply

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Speaker 1: industry abroad around the world. And this guy almost basically

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Speaker 1: was the flash point for the keen wa explosion. He

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Speaker 1: helped it happen, and he made sure that it was

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Speaker 1: based on the work of the people who were originally

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Speaker 1: cultivating keen wa. Yeah, which is a big one. Yeah.

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Speaker 1: He went from in two thousand five he sold twenty

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Speaker 1: five thousand dollars worth UH through his company, and these

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Speaker 1: days he saw him about twenty six million dollars worth

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Speaker 1: annually from his own facility and about forty million from

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Speaker 1: other facilities. So he basically went around to them and said, Hey,

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Speaker 1: these weekend farmers markets are cute, but how would you

375
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Speaker 1: like to be a part of the industrial food supply.

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Speaker 1: You put down that pamphlute. We're talking business here. Did

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Speaker 1: they play the pamphlute? Yeah? Because Andy and Highlanders they

378
00:22:49,440 --> 00:22:53,560
Speaker 1: love that love that junking. Is that where zam Fears from. No,

379
00:22:53,800 --> 00:22:57,600
Speaker 1: I think Sam Fear is. I think he's Mediterranean. I

380
00:22:57,680 --> 00:23:01,240
Speaker 1: wanted to say Greek and pretty sure. Okay, I don't

381
00:23:01,240 --> 00:23:04,160
Speaker 1: know if I'm getting He and Yanni confused, though, oh yeah,

382
00:23:04,200 --> 00:23:07,040
Speaker 1: maybe we are. They seem like they probably at least

383
00:23:07,080 --> 00:23:09,600
Speaker 1: go bowling together. Yanny didn't play the pan fleet, that

384
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Speaker 1: did he? No, No, Sam Fear is definitely master of

385
00:23:13,200 --> 00:23:15,520
Speaker 1: the pan Fleet. Of course, you can't call yourself that

386
00:23:15,600 --> 00:23:18,879
Speaker 1: on a CD unless Oprah has said so and that

387
00:23:18,960 --> 00:23:22,040
Speaker 1: has the stamp of approval. So um, the price has

388
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Speaker 1: really gone up to as a result, and it was

389
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Speaker 1: not small um for a lot of years. One metric

390
00:23:27,880 --> 00:23:31,760
Speaker 1: ton was about five dred dollars and in two thousand

391
00:23:31,760 --> 00:23:35,800
Speaker 1: and ten that was dollars. So that's almost threefold. And

392
00:23:36,040 --> 00:23:38,320
Speaker 1: again that was six years seven, almost seven years ago.

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Speaker 1: I kept going up to I think it picked in two. Yeah,

394
00:23:42,119 --> 00:23:44,879
Speaker 1: it was. The price went up quite a bit, so

395
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Speaker 1: you would think that's great. These farmers are making a

396
00:23:46,840 --> 00:23:50,960
Speaker 1: ton of money now right, Yes, apparently. I don't know

397
00:23:51,119 --> 00:23:56,760
Speaker 1: where it started, but somebody created um some I guess

398
00:23:56,800 --> 00:24:00,840
Speaker 1: somebody wrote an article or started digging around and they said, hey, everybody,

399
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Speaker 1: you guys are eating all this keen walk. Guess what

400
00:24:03,440 --> 00:24:06,800
Speaker 1: you did. You drove up prices so much that the

401
00:24:07,119 --> 00:24:10,800
Speaker 1: very indigenous people who have been cultivating this for thousands

402
00:24:10,840 --> 00:24:14,800
Speaker 1: of years can't afford it anymore. So. Stuck on that hipster, right,

403
00:24:15,000 --> 00:24:19,359
Speaker 1: Like the people of Fiji are exporting Fiji water, but

404
00:24:19,480 --> 00:24:23,320
Speaker 1: they're all don't have clean drinking water themselves. That kind

405
00:24:23,320 --> 00:24:25,960
Speaker 1: of same thing, right. It's basically an American pastime to

406
00:24:26,080 --> 00:24:29,320
Speaker 1: take hipsters down to peg, isn't it? Is it? It

407
00:24:29,440 --> 00:24:33,840
Speaker 1: seems like anything hipsters Like everybody goes to a lot

408
00:24:33,920 --> 00:24:36,720
Speaker 1: of trouble to dig around and find what's wrong with it. Yeah,

409
00:24:36,800 --> 00:24:39,280
Speaker 1: like the one thing they can trace back I just

410
00:24:39,320 --> 00:24:42,320
Speaker 1: gotta be bled on the hands somewhere. All right, Well,

411
00:24:42,359 --> 00:24:45,000
Speaker 1: let's take a break and we'll talk a little bit about, um,

412
00:24:45,200 --> 00:24:47,840
Speaker 1: what this all means and whether or not that's even true.

413
00:24:47,960 --> 00:25:15,520
Speaker 1: Right after this? Oh all right? So, Uh, if it's

414
00:25:15,560 --> 00:25:19,359
Speaker 1: being produced um in the Andes and prices are going up,

415
00:25:19,520 --> 00:25:21,040
Speaker 1: you would think that at some point people in the

416
00:25:21,119 --> 00:25:22,960
Speaker 1: United States might try and take a stab at it.

417
00:25:23,400 --> 00:25:27,119
Speaker 1: And that's exactly what happened, uh and is happening. Uh.

418
00:25:27,240 --> 00:25:31,320
Speaker 1: And you sent this great article is Keenwa California farmers

419
00:25:31,320 --> 00:25:35,239
Speaker 1: in New Kale because Kale had a similar explosion uh

420
00:25:35,400 --> 00:25:39,520
Speaker 1: in popularity, you know, over the past few years. Yeah,

421
00:25:39,600 --> 00:25:43,160
Speaker 1: I think Kale is out now, yeah, or at least

422
00:25:43,200 --> 00:25:48,400
Speaker 1: made fun of, I think for being too hipstory and hot. Yeah,

423
00:25:48,440 --> 00:25:50,920
Speaker 1: I think the hipsters kind of chewed that up and

424
00:25:51,040 --> 00:25:54,160
Speaker 1: spit it out. But it's still great. I know. People

425
00:25:54,240 --> 00:25:58,280
Speaker 1: just hate all that stuff. Yeah, you know, really just

426
00:25:58,400 --> 00:26:00,840
Speaker 1: like what's trending and what's not and what we think

427
00:26:00,960 --> 00:26:03,120
Speaker 1: is cool, let's write about it, right, And I've read

428
00:26:03,160 --> 00:26:05,480
Speaker 1: this really interesting article. I think it was a Mother

429
00:26:05,640 --> 00:26:10,520
Speaker 1: Jones writer, like a Mother Jones Egg writer who basically said, like, hey, dudes,

430
00:26:10,640 --> 00:26:13,560
Speaker 1: all of this stuff that you know suddenly like the

431
00:26:13,720 --> 00:26:18,800
Speaker 1: hot new super food. It's niche um food marketing. It's

432
00:26:18,880 --> 00:26:21,760
Speaker 1: the same thing as like Oreos coming out with a

433
00:26:21,840 --> 00:26:25,200
Speaker 1: new flavor every like couple of months that you gotta

434
00:26:25,240 --> 00:26:27,359
Speaker 1: go try or something like that, Like you're just a

435
00:26:27,440 --> 00:26:30,280
Speaker 1: sheep for kale. But but yeah, but but geared towards

436
00:26:30,320 --> 00:26:32,640
Speaker 1: people who don't eat junk food. But it's the same

437
00:26:32,720 --> 00:26:35,359
Speaker 1: exact things. It. Don't be a chump, yeah, or at

438
00:26:35,440 --> 00:26:38,520
Speaker 1: least don't get on your high horse about the other

439
00:26:38,640 --> 00:26:42,840
Speaker 1: stuff saying mass marketed or being eaten by idiots and

440
00:26:42,960 --> 00:26:47,119
Speaker 1: SAPs and simpletons. So the thing is the thing that

441
00:26:47,200 --> 00:26:50,200
Speaker 1: made it even even worse though, was the idea that

442
00:26:51,119 --> 00:26:55,400
Speaker 1: like the huge demand in the expanded market for keen

443
00:26:55,520 --> 00:26:58,359
Speaker 1: ua that was largely found in the United States, was

444
00:26:58,520 --> 00:27:03,879
Speaker 1: directly responsible for pricing indigenous farmers who were growing that

445
00:27:04,040 --> 00:27:07,000
Speaker 1: keen wah out of it, so they weren't even eating it,

446
00:27:07,200 --> 00:27:11,440
Speaker 1: was the problem and right, and what they found was

447
00:27:11,520 --> 00:27:14,880
Speaker 1: that one they couldn't afford it, they've been priced out,

448
00:27:16,800 --> 00:27:19,280
Speaker 1: or they were making the decision to where yeah, they're

449
00:27:19,320 --> 00:27:21,919
Speaker 1: making more money now, but they would rather sell all

450
00:27:21,960 --> 00:27:26,639
Speaker 1: their keen wa and buy less expensive, less nutrient dense

451
00:27:27,359 --> 00:27:31,360
Speaker 1: food for their families. So the very people producing keen

452
00:27:31,440 --> 00:27:34,680
Speaker 1: wah were not only couldn't afford it, they also were

453
00:27:34,840 --> 00:27:38,040
Speaker 1: being malnourished as a result of this keen wah explosion.

454
00:27:39,280 --> 00:27:41,080
Speaker 1: So it was a big deal. It made a lot

455
00:27:41,119 --> 00:27:44,360
Speaker 1: of people's second guess it, uh feel pretty bad about themselves.

456
00:27:44,640 --> 00:27:47,600
Speaker 1: And I also guarantee it had a negative impact on

457
00:27:47,760 --> 00:27:51,399
Speaker 1: the keen wah market as well, which would directly affect

458
00:27:51,480 --> 00:27:54,240
Speaker 1: the farmers. But what you dug up though on this

459
00:27:54,520 --> 00:28:01,120
Speaker 1: um mprs the salt I guess blog their food blog. Yeah,

460
00:28:01,320 --> 00:28:03,159
Speaker 1: that was a story about it attached to it as well.

461
00:28:03,280 --> 00:28:06,560
Speaker 1: It was pretty eye opening. Yeah, these dudes got together

462
00:28:06,720 --> 00:28:08,720
Speaker 1: and they um were trying to get to kind of

463
00:28:08,720 --> 00:28:10,359
Speaker 1: the root of all this, and so they got a

464
00:28:10,480 --> 00:28:13,639
Speaker 1: data source. Uh eat an a h oh. It's the

465
00:28:13,760 --> 00:28:17,680
Speaker 1: National Survey of Peru that they carry out every year,

466
00:28:18,560 --> 00:28:22,240
Speaker 1: um about just Peruvian households and all kinds of stuff

467
00:28:22,359 --> 00:28:24,240
Speaker 1: data that they're collecting, but one of them is food.

468
00:28:24,720 --> 00:28:27,840
Speaker 1: And there are twenty two thousand randomly selected households. So

469
00:28:27,960 --> 00:28:30,200
Speaker 1: they got ten years worth of this data covering from

470
00:28:30,280 --> 00:28:34,720
Speaker 1: before the keen Wa boom, um a few years before

471
00:28:35,320 --> 00:28:37,000
Speaker 1: through the keen Wa boom, so they could kind of

472
00:28:37,040 --> 00:28:40,160
Speaker 1: do a good comparison. And they split the households into

473
00:28:40,200 --> 00:28:43,680
Speaker 1: three groups. Uh, those who grow and eat kenwa, those

474
00:28:43,720 --> 00:28:46,160
Speaker 1: who eat it but don't grow it, and those who

475
00:28:46,240 --> 00:28:50,720
Speaker 1: neither grow it nor eat it. They say, yeah, I

476
00:28:50,800 --> 00:28:54,360
Speaker 1: guess there's the final householders, people that pronounce it quanila.

477
00:28:54,840 --> 00:28:57,480
Speaker 1: It's like one household in Peru. It's like, what is

478
00:28:57,520 --> 00:29:01,160
Speaker 1: this stuff? Uh? And they all three showed a clear

479
00:29:01,320 --> 00:29:04,120
Speaker 1: rise in their welfare which they measured as a total

480
00:29:04,200 --> 00:29:08,880
Speaker 1: value of goods consumed as that price of kenwa rose um.

481
00:29:10,000 --> 00:29:13,640
Speaker 1: And apparently that reflected in the increased living standards in

482
00:29:13,680 --> 00:29:16,000
Speaker 1: Peru as a whole too. Right, So at the height

483
00:29:16,080 --> 00:29:18,920
Speaker 1: of that boom, uh, the welfare of the growers increased

484
00:29:18,960 --> 00:29:21,760
Speaker 1: more rapidly than the other two groups though, which you

485
00:29:21,760 --> 00:29:24,600
Speaker 1: would you know that makes sense? Yeah, and so you can.

486
00:29:24,720 --> 00:29:29,640
Speaker 1: They they basically tracked a direct correlation between the keen

487
00:29:29,720 --> 00:29:33,720
Speaker 1: wa boom around the world and a rise in the

488
00:29:34,760 --> 00:29:38,320
Speaker 1: household welfare of keen wa farmers back in Prue. So

489
00:29:38,440 --> 00:29:42,680
Speaker 1: they conclusively proved pretty much that there there was no

490
00:29:43,360 --> 00:29:48,400
Speaker 1: um that these farmers weren't too poor to afford keenwa.

491
00:29:49,040 --> 00:29:51,520
Speaker 1: But the other one was still left standing, right right,

492
00:29:51,680 --> 00:29:55,600
Speaker 1: the idea that they were selling are all their keen wa.

493
00:29:55,760 --> 00:29:57,719
Speaker 1: But then they were still male nurse because they were

494
00:29:57,760 --> 00:30:02,480
Speaker 1: buying less nutritionally dense Yeah, and that apparently they managed

495
00:30:02,480 --> 00:30:04,840
Speaker 1: to disprove as well. Yeah, at least that's what they're

496
00:30:04,840 --> 00:30:06,720
Speaker 1: saying in this paper. I mean, we're not saying this

497
00:30:06,920 --> 00:30:11,560
Speaker 1: is evidence, but at least this is what they dug

498
00:30:11,640 --> 00:30:14,320
Speaker 1: out after pouring over these ten years worth of of

499
00:30:14,480 --> 00:30:18,440
Speaker 1: studies Uh. They said this guy Andrew Stevens, a doctorial

500
00:30:18,560 --> 00:30:24,200
Speaker 1: candidate UM, focused on specifically the Puno region and the Andies,

501
00:30:24,240 --> 00:30:27,240
Speaker 1: which grows about eight of all the keen jan Peru.

502
00:30:28,000 --> 00:30:31,040
Speaker 1: And he said, this is a it's a cultural and

503
00:30:31,120 --> 00:30:36,080
Speaker 1: nutritionally important food, but it's not. I think the gist

504
00:30:36,160 --> 00:30:37,480
Speaker 1: was people are trying to make it out to be

505
00:30:37,640 --> 00:30:40,280
Speaker 1: like this is what they subsist on every day and

506
00:30:40,320 --> 00:30:42,160
Speaker 1: they can't afford to eat it. And he said, this

507
00:30:42,240 --> 00:30:44,440
Speaker 1: is actually a pretty small part of their diet overall,

508
00:30:45,200 --> 00:30:49,680
Speaker 1: and they're actually eating more keenwa than ever before in

509
00:30:50,000 --> 00:30:52,480
Speaker 1: that region that grows the most. That was pretty surprising.

510
00:30:52,920 --> 00:30:55,600
Speaker 1: So uh, it said they did not come cut back

511
00:30:55,640 --> 00:30:59,080
Speaker 1: their consumption between two thousand four and twenty twelve despite

512
00:30:59,120 --> 00:31:03,440
Speaker 1: a fourfold price increase. They see no signs of changing calories,

513
00:31:03,480 --> 00:31:07,479
Speaker 1: proteins or carbohydrates in the diet across Peru as a whole. Right,

514
00:31:07,600 --> 00:31:12,120
Speaker 1: so they kind of debunked it. Pretty cool. Hipster's rejoice,

515
00:31:12,640 --> 00:31:18,120
Speaker 1: They shall rejoice, But UM, there's still some outstanding problems. Right, So,

516
00:31:18,240 --> 00:31:20,400
Speaker 1: like you said, it was, you said that I mentioned

517
00:31:20,440 --> 00:31:23,200
Speaker 1: it was a culturally important food, so much so that

518
00:31:23,600 --> 00:31:29,560
Speaker 1: Bolivia UM and it's drafted two thousand nine Constitution and

519
00:31:29,720 --> 00:31:33,560
Speaker 1: shrine keen was part of their food sovereignty, which is

520
00:31:33,600 --> 00:31:38,400
Speaker 1: their right to protect culturally important food. Yeah, like, hey,

521
00:31:38,480 --> 00:31:40,800
Speaker 1: you're coming in here and you're basically taking this and

522
00:31:40,840 --> 00:31:42,560
Speaker 1: now you're gonna grow it all over the world, right,

523
00:31:42,600 --> 00:31:45,160
Speaker 1: and they recognize the importance of kima. For a very

524
00:31:45,240 --> 00:31:50,000
Speaker 1: long time. There was apparently a Colorado researcher who went

525
00:31:50,120 --> 00:31:55,160
Speaker 1: to Bolivia in and was shot dead trying to smuggle

526
00:31:55,600 --> 00:31:59,880
Speaker 1: keen wassies out of the country. And I guess somebody

527
00:32:00,040 --> 00:32:03,520
Speaker 1: from Colorado eventually got him out because Colorado State University

528
00:32:04,120 --> 00:32:09,640
Speaker 1: patented a hybrid keenwa based on Bolivian seeds, and the

529
00:32:09,720 --> 00:32:14,360
Speaker 1: government Oblivia called them bio pirates. Yeah, that's not something

530
00:32:14,400 --> 00:32:18,120
Speaker 1: you want level there at you not probably Bolivia. Uh.

531
00:32:18,640 --> 00:32:20,120
Speaker 1: The other thing too, and I think you sent me

532
00:32:20,240 --> 00:32:26,200
Speaker 1: this was that, um, because there's more. Basically there's sort

533
00:32:26,200 --> 00:32:28,600
Speaker 1: of a land grab going on. Yeah, this is where

534
00:32:28,640 --> 00:32:31,920
Speaker 1: I was going in Peru where all of a sudden

535
00:32:31,960 --> 00:32:34,680
Speaker 1: they realized that you know, before when it wasn't worth

536
00:32:34,760 --> 00:32:36,960
Speaker 1: that much money they I mean, sure they were producing it,

537
00:32:37,040 --> 00:32:39,200
Speaker 1: but it wasn't like it is now. So all these

538
00:32:39,240 --> 00:32:42,040
Speaker 1: people are saying, wait, this this land that was once unused,

539
00:32:42,080 --> 00:32:44,320
Speaker 1: like is anyone claiming it? And there's sort of a

540
00:32:44,400 --> 00:32:47,440
Speaker 1: rush to claim these lands. Well, there was fighting going. Yeah,

541
00:32:47,480 --> 00:32:49,640
Speaker 1: there was violence that broke out in February of I

542
00:32:49,720 --> 00:32:52,960
Speaker 1: think two thousand fifteen, maybe four sorry, two thousand fourteen,

543
00:32:53,440 --> 00:32:57,000
Speaker 1: where um one guy got his arm blown off by

544
00:32:57,120 --> 00:33:01,240
Speaker 1: dynamite during this battle among hundreds of farmers for some

545
00:33:01,400 --> 00:33:04,520
Speaker 1: land that had been sitting there abandoned for like decades.

546
00:33:05,480 --> 00:33:08,800
Speaker 1: And part of the problem is when you're doing good

547
00:33:08,840 --> 00:33:13,080
Speaker 1: agricultural practices, what do we talk about no till farming

548
00:33:13,200 --> 00:33:17,280
Speaker 1: in I can't remember, Well, we've definitely talked a lot

549
00:33:17,360 --> 00:33:21,400
Speaker 1: about that. Um and when you're using good agricultural practice

550
00:33:21,400 --> 00:33:22,800
Speaker 1: is one of the main things you want to do

551
00:33:23,000 --> 00:33:27,400
Speaker 1: is let um fields lie fallow for a year season

552
00:33:27,480 --> 00:33:30,120
Speaker 1: at a time. And they're not doing that anymore in

553
00:33:30,160 --> 00:33:34,280
Speaker 1: the Andes. And again, this is really really fragile crop

554
00:33:34,440 --> 00:33:36,640
Speaker 1: land that they're growing this stuff in, so they're not

555
00:33:36,840 --> 00:33:40,960
Speaker 1: letting it lay fallow any longer. And they're also using

556
00:33:41,080 --> 00:33:45,760
Speaker 1: lama's less and lamas and keen wa go together like

557
00:33:46,000 --> 00:33:48,520
Speaker 1: rice and beans, which by the way, is another complete

558
00:33:49,120 --> 00:33:52,680
Speaker 1: um protein food. But it's not just a single food,

559
00:33:52,720 --> 00:33:57,280
Speaker 1: so he can food. Yeah. Yeah, man, what was that episode?

560
00:33:57,640 --> 00:33:59,640
Speaker 1: It's totally on the tip of my tongue. We talked

561
00:33:59,680 --> 00:34:04,800
Speaker 1: a lot about no till no till farming. I can't remember.

562
00:34:05,840 --> 00:34:06,880
Speaker 1: I want to say I had something to do with

563
00:34:06,960 --> 00:34:08,360
Speaker 1: the dust bowl, but we didn't do one on the

564
00:34:08,400 --> 00:34:10,040
Speaker 1: dust bawl. We did. We did one on the dust

565
00:34:10,080 --> 00:34:14,000
Speaker 1: ball and desertification. Maybe it was the yeah good one.

566
00:34:14,719 --> 00:34:18,920
Speaker 1: Um yeah. So the llamas, that's one of the big issues, right,

567
00:34:19,000 --> 00:34:22,239
Speaker 1: is that they're not letting them poop everywhere. Well they're not.

568
00:34:22,440 --> 00:34:25,040
Speaker 1: They're not lama farming like they used to. Laun Llamas

569
00:34:25,280 --> 00:34:27,520
Speaker 1: use a lot of grazing land and they're like, we

570
00:34:27,600 --> 00:34:32,239
Speaker 1: can use that instead to um grow keenwa because keene

571
00:34:32,440 --> 00:34:36,160
Speaker 1: was more valuable than lama's right, But lamas again and

572
00:34:36,320 --> 00:34:39,240
Speaker 1: keen wa go together like rice and beans, and llama

573
00:34:39,320 --> 00:34:45,120
Speaker 1: poop is almost like it's designed or tailored to fertilize keenewa.

574
00:34:45,680 --> 00:34:48,880
Speaker 1: They started to use sheep poop instead, I guess imported

575
00:34:48,920 --> 00:34:51,400
Speaker 1: sheep poop and it allows a lot more pests and

576
00:34:51,520 --> 00:34:56,719
Speaker 1: invasive weeds than lama poop does. When lama poop is fertilizing.

577
00:34:56,880 --> 00:35:01,719
Speaker 1: So the whole ecosystem is definitely being um altered. Yeah,

578
00:35:01,840 --> 00:35:04,719
Speaker 1: and not necessarily in good ways because of this huge

579
00:35:04,840 --> 00:35:08,600
Speaker 1: demand and this huge influx of cash. It's basically more money,

580
00:35:08,680 --> 00:35:13,200
Speaker 1: more problems. Yeah, the the Alto planos people are finding out.

581
00:35:13,480 --> 00:35:16,200
Speaker 1: It's so weird. We're not weird, but kind of sad

582
00:35:16,360 --> 00:35:18,400
Speaker 1: that you can't you know, it can't just be a

583
00:35:18,440 --> 00:35:24,839
Speaker 1: success story never, you know. I guess in the long run.

584
00:35:24,880 --> 00:35:26,960
Speaker 1: They're also worried that um I was talking about all

585
00:35:27,000 --> 00:35:31,200
Speaker 1: those different varieties. Um I saw the twenty but it

586
00:35:31,280 --> 00:35:34,920
Speaker 1: says here there could be up to thousands of different varieties,

587
00:35:35,880 --> 00:35:39,239
Speaker 1: and farmers are abandoning most of these to concentrate on

588
00:35:39,280 --> 00:35:41,759
Speaker 1: the ones that they can sell to you know, ship

589
00:35:41,840 --> 00:35:44,719
Speaker 1: out to export to American markets or I guess just

590
00:35:45,520 --> 00:35:48,640
Speaker 1: you know, not just America. I think Europe has eating

591
00:35:48,680 --> 00:35:52,160
Speaker 1: stuff like crazy too. Yeah, but um it says that

592
00:35:52,719 --> 00:35:56,120
Speaker 1: those varieties are This guy says that, um they're the

593
00:35:56,200 --> 00:35:59,040
Speaker 1: future of keenwa because they can adapt to things like

594
00:35:59,120 --> 00:36:02,239
Speaker 1: climate change. And you narrow the varieties down to a

595
00:36:02,320 --> 00:36:05,200
Speaker 1: certain few and they don't adapt, then you're kind of screwed.

596
00:36:05,640 --> 00:36:07,840
Speaker 1: You're s o l if you have three thousand to

597
00:36:07,920 --> 00:36:11,879
Speaker 1: choose from to try to adapt to changing climate, then yeah,

598
00:36:11,920 --> 00:36:15,920
Speaker 1: you're way better off. So crop diversity is pretty important.

599
00:36:16,040 --> 00:36:18,799
Speaker 1: But yeah, that's getting erased as well. Yeah, well they're

600
00:36:18,800 --> 00:36:22,920
Speaker 1: trying to encourage it with these Andean farmers at least. Uh.

601
00:36:23,080 --> 00:36:26,040
Speaker 1: They are working with Bolivia and Peru to develop internal

602
00:36:26,120 --> 00:36:30,400
Speaker 1: markets for these threatened varieties, like with school food programs

603
00:36:30,440 --> 00:36:33,400
Speaker 1: and stuff like, not necessarily to sell, but to use

604
00:36:33,520 --> 00:36:36,480
Speaker 1: like within the country at hospitals and schools. They said

605
00:36:36,480 --> 00:36:39,560
Speaker 1: they've been fairly successful with some of that stuff, so um,

606
00:36:40,440 --> 00:36:43,400
Speaker 1: hopefully that continues. See that. To me, that's what government

607
00:36:43,480 --> 00:36:49,040
Speaker 1: subsidies are for stuff like that, for like small indigenous

608
00:36:49,440 --> 00:36:55,400
Speaker 1: farmers who are protecting thousand year old varieties of crops

609
00:36:55,560 --> 00:37:00,600
Speaker 1: that are part of the cultural um fabric of a

610
00:37:00,880 --> 00:37:05,600
Speaker 1: country for the future. For all. They are growing in

611
00:37:05,719 --> 00:37:08,920
Speaker 1: California though that article you sent this dude is growing

612
00:37:09,000 --> 00:37:12,280
Speaker 1: it in in the Sonoran Desert, crazy in the Imperial

613
00:37:12,360 --> 00:37:16,160
Speaker 1: Valley below sea level, in like one of the hottest

614
00:37:16,200 --> 00:37:19,640
Speaker 1: places in North America. They're growing keena. Yeah, and well,

615
00:37:19,719 --> 00:37:22,920
Speaker 1: part of the problem is keena is very closely related.

616
00:37:22,920 --> 00:37:25,160
Speaker 1: I think it's in the same genus as um, something

617
00:37:25,239 --> 00:37:29,320
Speaker 1: called Lamb's quarters, which doesn't really matter up in the

618
00:37:29,400 --> 00:37:34,640
Speaker 1: Alto Plano, but in California, Lamb's quarters is a toxic,

619
00:37:35,719 --> 00:37:39,120
Speaker 1: toxic plant to live stock which might accidentally graze on

620
00:37:39,200 --> 00:37:41,600
Speaker 1: it because they're not thinking about that kind of stuff.

621
00:37:41,840 --> 00:37:45,480
Speaker 1: And then it also um carries a virus that kills alfalfa,

622
00:37:46,040 --> 00:37:48,680
Speaker 1: which is very much growing in California to feed that

623
00:37:48,800 --> 00:37:52,200
Speaker 1: live stock. So there's it's a it's a weird, it's

624
00:37:52,239 --> 00:37:58,480
Speaker 1: a complex, amazing plant that shouldn't exist. Yeah, maybe that'll

625
00:37:58,520 --> 00:38:03,200
Speaker 1: be the title quene wa olan complex more complex than

626
00:38:03,280 --> 00:38:07,359
Speaker 1: you think. That's a good one. Or maybe it should say, well,

627
00:38:07,400 --> 00:38:11,120
Speaker 1: never mind, I'll figure that out. Should we just brainstorm

628
00:38:11,160 --> 00:38:14,480
Speaker 1: some more? And let's show title. Are we gonna try

629
00:38:14,560 --> 00:38:18,040
Speaker 1: the soilent? Yes, let's um and then do listener mail. Yeah,

630
00:38:18,120 --> 00:38:24,319
Speaker 1: let's do that all right? So, uh, here we are.

631
00:38:25,360 --> 00:38:28,600
Speaker 1: We're gonna try this. Yeah, soilent. It's in a white bottle.

632
00:38:28,840 --> 00:38:31,640
Speaker 1: We called a lot of flak about not having tried

633
00:38:31,760 --> 00:38:34,200
Speaker 1: it and still done something. I'm like, well, here we go.

634
00:38:34,320 --> 00:38:37,440
Speaker 1: Then I'm not iridescent, but I've done an episode on iridescent.

635
00:38:37,960 --> 00:38:41,920
Speaker 1: Give me a break, people, I think you should probably

636
00:38:41,920 --> 00:38:44,520
Speaker 1: shake well, right, I think so, I don't know. We

637
00:38:44,600 --> 00:38:46,799
Speaker 1: gotta go back and listen to the episode against been

638
00:38:46,840 --> 00:38:49,080
Speaker 1: a while. People also thought that that was a sponsored

639
00:38:49,120 --> 00:38:51,680
Speaker 1: episode by Soilent, and I was like, I think we

640
00:38:52,520 --> 00:38:55,080
Speaker 1: said enough bad things about the taste. You should have

641
00:38:55,120 --> 00:38:59,239
Speaker 1: figured out that it was not. All right, here we go,

642
00:38:59,440 --> 00:39:01,719
Speaker 1: So this is us trying. So we also want to

643
00:39:01,760 --> 00:39:04,400
Speaker 1: say thanks again to Don Kent for sending this in.

644
00:39:05,040 --> 00:39:08,239
Speaker 1: It smells like, this is a nice kind of nice smell.

645
00:39:08,400 --> 00:39:10,040
Speaker 1: What does that smell like? It smells like cereal milk.

646
00:39:10,680 --> 00:39:12,640
Speaker 1: We got that a lot. A lot of people said

647
00:39:12,680 --> 00:39:15,600
Speaker 1: it smells like or it tastes like cheerios milk. It's

648
00:39:15,760 --> 00:39:18,120
Speaker 1: totally what it smells like. Can we say cheerios? Or

649
00:39:18,200 --> 00:39:20,759
Speaker 1: is this an episode for Cheerios? Now? All right, I'm

650
00:39:20,760 --> 00:39:27,840
Speaker 1: gonna should we do the same one. I thought we

651
00:39:27,920 --> 00:39:31,560
Speaker 1: were chucking the whole thing. No, oh, that's that's not bad.

652
00:39:31,920 --> 00:39:35,439
Speaker 1: It is It's not bad at all. A cheerio cereal milk.

653
00:39:36,000 --> 00:39:37,440
Speaker 1: I think I'm I would have come up with that

654
00:39:37,560 --> 00:39:41,879
Speaker 1: even if somebody hadn't said it. This is good. Yeah,

655
00:39:41,920 --> 00:39:45,120
Speaker 1: I mean it's sort of Bland's definitely it's not nearly

656
00:39:45,160 --> 00:39:48,880
Speaker 1: a sweet. It's not like a honeynut cheerio milk. No,

657
00:39:49,120 --> 00:39:51,719
Speaker 1: that's true for cinnamon toast crunch milk. It's not bad.

658
00:39:51,760 --> 00:39:53,160
Speaker 1: I was dreading this. I thought it was gonna be

659
00:39:53,320 --> 00:39:56,600
Speaker 1: awful from all the comments. But that's not bad at all.

660
00:39:56,760 --> 00:39:59,239
Speaker 1: I like it. I can see how you would kind

661
00:39:59,280 --> 00:40:02,360
Speaker 1: of start to crave it because it's got that like

662
00:40:02,480 --> 00:40:04,680
Speaker 1: almost a fatty mouth feel to it, you know what

663
00:40:04,719 --> 00:40:10,040
Speaker 1: I mean, Like it really gets on the tongue. All right, Well,

664
00:40:10,080 --> 00:40:13,239
Speaker 1: there it is. I should probably stop. It's pretty got

665
00:40:13,239 --> 00:40:14,960
Speaker 1: a lot of calories in it. Yeah, I mean that's

666
00:40:15,000 --> 00:40:18,200
Speaker 1: twenty if you're a daily nutrition Well thanks again and

667
00:40:18,280 --> 00:40:21,080
Speaker 1: don Kent, thanks again to everybody who wrongly called us

668
00:40:21,080 --> 00:40:24,360
Speaker 1: out for doing an ad for soilent. The aftertaste is

669
00:40:24,400 --> 00:40:27,479
Speaker 1: a little bit like milk of magnesia. I'm not getting

670
00:40:27,520 --> 00:40:29,680
Speaker 1: map like my Lanta. Yeah no, I know you mean

671
00:40:29,880 --> 00:40:34,600
Speaker 1: kind of chalky. I don't have that. Hm uh oh.

672
00:40:34,840 --> 00:40:36,799
Speaker 1: If you want to know more about soilent, go listen

673
00:40:36,840 --> 00:40:39,399
Speaker 1: to soil lamp sub. In the meantime, if you want

674
00:40:39,440 --> 00:40:42,640
Speaker 1: to know more about keen Wa, type that word q

675
00:40:42,880 --> 00:40:45,239
Speaker 1: U I n O A into the search far how

676
00:40:45,280 --> 00:40:47,839
Speaker 1: stuff works dot com. And since I said search bar,

677
00:40:48,200 --> 00:40:51,759
Speaker 1: it's time for more Soilent, I mean it's time for

678
00:40:51,880 --> 00:40:55,920
Speaker 1: listening now, all right, I'm gonna call it. Yeah. I

679
00:40:55,920 --> 00:40:58,000
Speaker 1: definitely don't like the aftertaste. It sound it sort of

680
00:40:58,800 --> 00:41:01,360
Speaker 1: chalking up on my throat and tongue. I kind of

681
00:41:01,440 --> 00:41:04,680
Speaker 1: like this stuff. I like food more, but that's not bad.

682
00:41:04,880 --> 00:41:07,719
Speaker 1: Sure Like if somebody said should I drink soil It,

683
00:41:07,840 --> 00:41:12,040
Speaker 1: I'd say why not? All right, I'm gonna call this, uh,

684
00:41:13,320 --> 00:41:17,319
Speaker 1: just a nice email from this lovely Australian woman. Hey guys,

685
00:41:17,400 --> 00:41:20,839
Speaker 1: been a long time listener, first time writer, currently living

686
00:41:20,840 --> 00:41:24,520
Speaker 1: in Sydney, Australia, though I grew up in Tennessee and

687
00:41:24,880 --> 00:41:27,560
Speaker 1: uh now I'm a Florida resident all over the place,

688
00:41:28,200 --> 00:41:30,919
Speaker 1: so maybe she's not a strong I've been listening to y'all.

689
00:41:31,160 --> 00:41:34,600
Speaker 1: Y'all since I was in college at U t K

690
00:41:34,920 --> 00:41:37,920
Speaker 1: Go Balls, and I even brought you along with me

691
00:41:37,960 --> 00:41:40,279
Speaker 1: while spending a year living in France. If you do

692
00:41:40,400 --> 00:41:42,600
Speaker 1: end up reading this on the air, which I don't expect,

693
00:41:43,440 --> 00:41:44,919
Speaker 1: I would be so thrilled. If you give a shout

694
00:41:44,920 --> 00:41:48,400
Speaker 1: out to my little sister LB, currently in Portland and

695
00:41:48,480 --> 00:41:51,799
Speaker 1: so up. LB she's used a little reverse psychology, Yeah,

696
00:41:51,840 --> 00:41:53,759
Speaker 1: she did. Anytime we make a road trip, we put

697
00:41:53,800 --> 00:41:56,879
Speaker 1: on stuff you should know, which incites a groan from

698
00:41:56,920 --> 00:42:00,520
Speaker 1: her every time. It's the chit chat that bugs her.

699
00:42:02,000 --> 00:42:04,279
Speaker 1: We just gave her a shout out. YEA, well, she's not.

700
00:42:04,840 --> 00:42:08,520
Speaker 1: She's not the only person to feel that way, all right.

701
00:42:08,600 --> 00:42:10,640
Speaker 1: To get to the point, I was listening to the

702
00:42:10,719 --> 00:42:13,000
Speaker 1: Dictator's episode and was so excited to hear you talking

703
00:42:13,000 --> 00:42:17,960
Speaker 1: about Lucius Cornelius Sulla. In fact, that's my grandmother's maiden name.

704
00:42:18,040 --> 00:42:22,520
Speaker 1: We pronounced it Suela, but whoever knows if that's the

705
00:42:22,560 --> 00:42:26,280
Speaker 1: true pronunciation. Her family is from southern Italy and immigrated

706
00:42:26,280 --> 00:42:29,319
Speaker 1: from Naples about a hundred years ago. She recently went

707
00:42:29,360 --> 00:42:31,040
Speaker 1: on a trip to Italy and studied up on her

708
00:42:31,080 --> 00:42:34,320
Speaker 1: ancestors sella uh and even visited a lot of the

709
00:42:34,400 --> 00:42:37,320
Speaker 1: sites inscribed with his name. It's amazing to see a

710
00:42:37,360 --> 00:42:39,840
Speaker 1: piece of your family history show up on your favorite podcast,

711
00:42:40,239 --> 00:42:42,760
Speaker 1: even if it is about dictators. Gave me a chuckle.

712
00:42:43,160 --> 00:42:46,759
Speaker 1: Thanks for keeping me entertained. This recently caught up to

713
00:42:46,920 --> 00:42:50,160
Speaker 1: all the episodes on iTunes. I know, I know there

714
00:42:50,200 --> 00:42:53,560
Speaker 1: are much more on your many more on your website. Wow,

715
00:42:53,719 --> 00:42:56,239
Speaker 1: she's a listener. She is, and that's Sarah right now

716
00:42:56,320 --> 00:43:00,480
Speaker 1: in Sydney. Thanks a lot, Sarah appreciate that. Um so,

717
00:43:00,640 --> 00:43:03,360
Speaker 1: wait is she from Ustara? She's just living in Australia

718
00:43:03,400 --> 00:43:06,719
Speaker 1: now I think she's just living there. Okay, got uh.

719
00:43:06,840 --> 00:43:09,279
Speaker 1: If you want to let us know about your world

720
00:43:09,400 --> 00:43:13,239
Speaker 1: travels and all that jazz, like Sarah did, you can

721
00:43:13,400 --> 00:43:15,759
Speaker 1: tweet to us at s y s K podcast or

722
00:43:16,000 --> 00:43:18,799
Speaker 1: josh um Clark. You can hang out with Chuck at

723
00:43:18,880 --> 00:43:21,680
Speaker 1: Charles W. Chuck Bryant on Facebook or it Stuff you

724
00:43:21,719 --> 00:43:24,520
Speaker 1: Should Know on Facebook. You can send us an email

725
00:43:24,560 --> 00:43:26,560
Speaker 1: of the Stuff podcast to how Stuff Worse dot com

726
00:43:27,000 --> 00:43:28,839
Speaker 1: and there's always joined us at our home on the web.

727
00:43:29,360 --> 00:43:36,000
Speaker 1: Stuff you Should Know dot com for more on this

728
00:43:36,160 --> 00:43:38,680
Speaker 1: and thousands of other topics. Does it how Stuff Works

729
00:43:38,680 --> 00:43:39,080
Speaker 1: dot com