1 00:00:03,800 --> 00:00:06,680 Speaker 1: Welcome to Stuff to Blow Your Mind from how Stuff 2 00:00:06,680 --> 00:00:13,840 Speaker 1: Works dot com. Hey, welcome to Stuff to Blow your Mind. 3 00:00:13,840 --> 00:00:16,360 Speaker 1: My name is Robert Lamb and I'm Julie Douglas. In 4 00:00:16,360 --> 00:00:18,840 Speaker 1: this podcast, we're gonna we're gonna start off by asking 5 00:00:18,880 --> 00:00:21,080 Speaker 1: you to take a journey with us, and I want 6 00:00:21,120 --> 00:00:24,720 Speaker 1: you to imagine yourself lost amid an apocalyptic waste land, 7 00:00:25,320 --> 00:00:29,800 Speaker 1: scorched her pyramids of bone, hauled out cities, silhouetting the 8 00:00:29,840 --> 00:00:33,240 Speaker 1: horizon against the dim red sun. You're starving, you're weak, 9 00:00:33,320 --> 00:00:36,159 Speaker 1: You're stumbling through the remnants of civilization, and then you 10 00:00:36,159 --> 00:00:38,840 Speaker 1: trip over something. If you fall, maybe you skin your knee, 11 00:00:39,360 --> 00:00:41,920 Speaker 1: you hardly notice because you're so hungry. And when you 12 00:00:41,920 --> 00:00:43,880 Speaker 1: get up on your your your feet again, you start 13 00:00:43,920 --> 00:00:45,920 Speaker 1: looking around. You start sifting through the ashes, and you 14 00:00:45,960 --> 00:00:48,800 Speaker 1: find a hatch and you open it and you crawl 15 00:00:48,920 --> 00:00:51,760 Speaker 1: down through the dark, and at the bottom of this 16 00:00:51,800 --> 00:00:55,440 Speaker 1: twisting tunnel you find this massive storeroom. It's filled with 17 00:00:55,560 --> 00:00:59,440 Speaker 1: shells and shelves of these strange jars, and you you 18 00:00:59,440 --> 00:01:01,680 Speaker 1: can pluckily. You have a light on you, one of 19 00:01:01,720 --> 00:01:04,080 Speaker 1: these windy d of course, yeah, yeah, because other you 20 00:01:04,360 --> 00:01:07,360 Speaker 1: can't find batteries unless you had your preparedness kit. Yeah, 21 00:01:07,400 --> 00:01:11,000 Speaker 1: you had, you had some some supplies in store. So 22 00:01:11,040 --> 00:01:13,399 Speaker 1: you crank up your little flashlight and you you notice 23 00:01:13,440 --> 00:01:15,960 Speaker 1: that the labels have all worn away, so you can't 24 00:01:16,000 --> 00:01:17,720 Speaker 1: read what's in them, but you can see through the 25 00:01:17,720 --> 00:01:20,640 Speaker 1: glass that they all contain dark shapes and murky liquids. 26 00:01:21,160 --> 00:01:25,080 Speaker 1: You've you've found pickled and fur minuted food items, all right. 27 00:01:25,120 --> 00:01:27,479 Speaker 1: That this makes your stomach turn a little, right, makes it? 28 00:01:27,480 --> 00:01:29,600 Speaker 1: It makes your stomach turn. And yet that anvil in 29 00:01:29,640 --> 00:01:33,560 Speaker 1: your stomach that keeps beating away, you know this hunger pangs. 30 00:01:33,640 --> 00:01:37,280 Speaker 1: He's gotta eat, gotta eat, says, could it be sour krout? Yeah? 31 00:01:37,400 --> 00:01:40,600 Speaker 1: But then you notice movements in the corner of the storeroom, 32 00:01:40,680 --> 00:01:42,760 Speaker 1: on the shelves across the ceiling, and you realize the 33 00:01:42,800 --> 00:01:49,640 Speaker 1: place is crawling with insects, delicious nutritious insects, Yes, big 34 00:01:49,840 --> 00:01:54,800 Speaker 1: lovely fattened concroaches. Specifically, what do you do? Yeah, which 35 00:01:54,920 --> 00:01:57,440 Speaker 1: which are you going to feast on? You have a 36 00:01:57,480 --> 00:02:00,440 Speaker 1: choice here. You can start cracking open some jars and 37 00:02:00,560 --> 00:02:03,040 Speaker 1: uh and and even in your state, you probably realize 38 00:02:03,080 --> 00:02:05,480 Speaker 1: that this is maybe all the pickled items left in 39 00:02:05,480 --> 00:02:08,080 Speaker 1: the world, So you can't just start opening until you 40 00:02:08,080 --> 00:02:10,600 Speaker 1: find something. Right, if you open a jar, you're probably 41 00:02:10,639 --> 00:02:12,320 Speaker 1: gonna need to go ahead and eat what's in that jar. 42 00:02:12,560 --> 00:02:14,520 Speaker 1: That's right. You have to be smart about that. Be 43 00:02:14,560 --> 00:02:17,400 Speaker 1: smart about it. Likewise, h you've got all these bugs, 44 00:02:17,600 --> 00:02:20,280 Speaker 1: you're just gonna have to I mean, but which ones 45 00:02:20,320 --> 00:02:21,800 Speaker 1: can you eat? Which one should you eat? Which ones 46 00:02:21,840 --> 00:02:24,200 Speaker 1: are gonna taste good? Do you have time or or 47 00:02:24,240 --> 00:02:27,520 Speaker 1: the energy to be choosy about it? And this is 48 00:02:27,520 --> 00:02:29,280 Speaker 1: what we're gonna do today. We're gonna walk you through 49 00:02:29,320 --> 00:02:32,400 Speaker 1: this wasteland and help you to make this choice. Should 50 00:02:32,400 --> 00:02:35,600 Speaker 1: you ever have to face some sort of apocalypse and 51 00:02:35,680 --> 00:02:40,600 Speaker 1: be faced with just fermented items fermented by bacteria, right 52 00:02:41,000 --> 00:02:44,920 Speaker 1: like sara kraut or a lovely juicy caterpillar or I 53 00:02:44,919 --> 00:02:49,720 Speaker 1: don't know, sa kata y. Yeah, and all the benefits 54 00:02:49,720 --> 00:02:51,920 Speaker 1: of this, by the way, I mean, actually we we 55 00:02:52,160 --> 00:02:54,919 Speaker 1: kind of turn our noses up about that here in 56 00:02:55,040 --> 00:02:57,800 Speaker 1: the Western world, but this is not so unusual in 57 00:02:57,840 --> 00:03:00,240 Speaker 1: other parts of the world. These these food items right, 58 00:03:00,320 --> 00:03:02,440 Speaker 1: these in in the same way that we're talking about 59 00:03:02,480 --> 00:03:07,119 Speaker 1: them in a sort of postmodern society of food choice situation. 60 00:03:07,320 --> 00:03:09,600 Speaker 1: They are also a huge part of our culinary past. 61 00:03:09,639 --> 00:03:11,040 Speaker 1: I think we touched a little on this in our 62 00:03:11,040 --> 00:03:14,440 Speaker 1: previous food episodes Ancient Foods that believe it was the 63 00:03:14,440 --> 00:03:16,920 Speaker 1: title of it. At some point we were hungry and 64 00:03:16,960 --> 00:03:18,839 Speaker 1: we looked around and we found bugs. At some point 65 00:03:18,919 --> 00:03:21,000 Speaker 1: we were we were hungry and realized we needed to 66 00:03:21,040 --> 00:03:24,839 Speaker 1: stick um away some food for the hard times. And 67 00:03:24,880 --> 00:03:28,680 Speaker 1: we discovered what pickling, what fermentation was all about. Yea, 68 00:03:28,720 --> 00:03:30,920 Speaker 1: and oftentimes by accident, right, I mean, if you put 69 00:03:31,360 --> 00:03:35,880 Speaker 1: honeywater out is eventually going to ferment into mead a 70 00:03:35,920 --> 00:03:41,120 Speaker 1: good tasty um craft of meat, right yeah, also beneficial 71 00:03:41,160 --> 00:03:45,520 Speaker 1: for apocalyptic survival, why not? Um? So, basically we're talking 72 00:03:45,560 --> 00:03:48,280 Speaker 1: about is remaking your food with microbes. And this is 73 00:03:48,320 --> 00:03:52,120 Speaker 1: already done to some extent, we just don't think about it. Chocolates, wine, cheese, 74 00:03:52,240 --> 00:03:56,080 Speaker 1: those are all products of fermentation. But of late there 75 00:03:56,120 --> 00:04:01,400 Speaker 1: have been fermentation activists in a wider food underground movement 76 00:04:01,480 --> 00:04:05,600 Speaker 1: extolling the joys of bacteria. Now, when it comes to pickles, 77 00:04:05,680 --> 00:04:08,000 Speaker 1: let me just touch base. They're real quick about the 78 00:04:08,880 --> 00:04:12,880 Speaker 1: two basic types of pickling. They're essentially two categories. The 79 00:04:12,960 --> 00:04:16,520 Speaker 1: first involves items preserved in vinegar, which is a strong 80 00:04:16,560 --> 00:04:21,080 Speaker 1: acid in which few bacteria can survive. UM, So you 81 00:04:21,080 --> 00:04:24,880 Speaker 1: think of things like bottled kosher cucumber pickles at the supermarket, 82 00:04:24,920 --> 00:04:27,039 Speaker 1: that sort of thing. And then you have this other 83 00:04:27,080 --> 00:04:30,960 Speaker 1: category where things are soaked in a salt brine that 84 00:04:31,080 --> 00:04:34,080 Speaker 1: encourages fermentation and the growth of this good bacteria that 85 00:04:34,120 --> 00:04:37,000 Speaker 1: we're talking about. It makes the food less vulnerable to 86 00:04:37,160 --> 00:04:43,000 Speaker 1: bad spoilage causing bacteria, so UM more common examples this 87 00:04:43,040 --> 00:04:47,760 Speaker 1: would be like kimch uh and cucumber dill pickles, Sauer 88 00:04:47,880 --> 00:04:50,120 Speaker 1: krauts a big one, right, And this this is really 89 00:04:50,160 --> 00:04:52,200 Speaker 1: important to you to think about this type of fermentation 90 00:04:52,279 --> 00:04:58,560 Speaker 1: because although it does allow bacteria to thrive, it's anaerobic conditions, 91 00:04:58,600 --> 00:05:02,400 Speaker 1: so it's it's thrive. Actually, I should say that pathogens 92 00:05:02,480 --> 00:05:05,600 Speaker 1: that could be really um horrible for us if we 93 00:05:05,800 --> 00:05:08,120 Speaker 1: ate them are stopped in their tracks because it is 94 00:05:08,160 --> 00:05:12,320 Speaker 1: an anaerobic environment. So there's no oxygen for those sort 95 00:05:12,360 --> 00:05:17,400 Speaker 1: of pathogens to like listeria for instance, um to actually 96 00:05:17,440 --> 00:05:20,320 Speaker 1: cultivate onto this food source. So what you get are 97 00:05:20,360 --> 00:05:24,479 Speaker 1: the good bacteria growing on to say like sauer kraut um, 98 00:05:24,520 --> 00:05:27,240 Speaker 1: and you've got the bad bacteria dying away. Yeah, it's 99 00:05:27,240 --> 00:05:31,480 Speaker 1: placed in an artificial environment, because we're in the authentic environment. 100 00:05:31,520 --> 00:05:34,320 Speaker 1: It would quickly be consumed, it would it would ride 101 00:05:34,320 --> 00:05:36,560 Speaker 1: it with decay. But if you took some sauer kraut, 102 00:05:36,640 --> 00:05:39,400 Speaker 1: you salted it, put a jar on the top, on 103 00:05:39,440 --> 00:05:42,040 Speaker 1: the jar and let it sit there for you know, 104 00:05:42,320 --> 00:05:45,560 Speaker 1: seventeen eighteen days. All of a sudden you have this 105 00:05:45,760 --> 00:05:49,600 Speaker 1: really good, nutritious food that is preserved for many, many months, 106 00:05:49,640 --> 00:05:52,440 Speaker 1: sometimes years. Right, And and the important thing here is 107 00:05:52,440 --> 00:05:54,640 Speaker 1: that this all emerges from a time when there was 108 00:05:54,800 --> 00:05:59,400 Speaker 1: no uh refrigerator to stick things, and there was preservatives 109 00:05:59,400 --> 00:06:02,920 Speaker 1: in your food. Uh, it was just not happening. Is 110 00:06:02,960 --> 00:06:05,159 Speaker 1: the precursor to cold storage. Yeah, yeah, And so we 111 00:06:05,240 --> 00:06:06,640 Speaker 1: end up with I mean, this is where you get 112 00:06:06,640 --> 00:06:09,640 Speaker 1: like Chutt and he's in India, Miso pickles in Japan's 113 00:06:09,760 --> 00:06:14,359 Speaker 1: um even uh well, pickled herring and Scandinavia, corned beef 114 00:06:14,360 --> 00:06:17,960 Speaker 1: in in Ireland, various sauces in Mexico, pickled pigs feet 115 00:06:17,960 --> 00:06:20,720 Speaker 1: in the United States. Um. One that I always find 116 00:06:20,800 --> 00:06:26,119 Speaker 1: interesting the the century egg or p done of China, 117 00:06:26,400 --> 00:06:29,159 Speaker 1: often hundred year old egg that's pickled and all um. 118 00:06:29,400 --> 00:06:33,360 Speaker 1: When when my family lived in Roddington, Newfoundland, Canada when 119 00:06:33,440 --> 00:06:35,800 Speaker 1: my dad worked for he worked for Grinful Health. But 120 00:06:35,839 --> 00:06:39,560 Speaker 1: there was a dentist, there was the various health personnel there. 121 00:06:39,560 --> 00:06:41,160 Speaker 1: They were kind of from all over the world, so 122 00:06:41,200 --> 00:06:43,800 Speaker 1: like like we were from the US. UH. There was 123 00:06:43,920 --> 00:06:45,880 Speaker 1: you know, was a doctor from India. There were doctors 124 00:06:45,880 --> 00:06:48,520 Speaker 1: from uh from various places in Canada. There's a guy 125 00:06:48,520 --> 00:06:52,040 Speaker 1: from Scotland. And then there was Dr Lowe M. And 126 00:06:52,400 --> 00:06:55,560 Speaker 1: Dr Lowe was was a Chinese extract and he had 127 00:06:55,960 --> 00:06:58,120 Speaker 1: he had one of these eggs and he would always try, 128 00:06:58,160 --> 00:07:00,360 Speaker 1: he would, he would it was. It was really big 129 00:07:00,400 --> 00:07:02,640 Speaker 1: on trying to convince my father to eat this egg. 130 00:07:02,680 --> 00:07:04,000 Speaker 1: He was like, you should come over and have the 131 00:07:04,000 --> 00:07:07,760 Speaker 1: egg sometime, and uh and and and my dad was like, 132 00:07:07,760 --> 00:07:09,760 Speaker 1: all right, maybe I'll try an easight, but you you can. 133 00:07:09,880 --> 00:07:11,960 Speaker 1: You have to eat it while I'm here. You have 134 00:07:12,000 --> 00:07:13,560 Speaker 1: to eat it while I'm present, Like he didn't want 135 00:07:14,080 --> 00:07:16,320 Speaker 1: a doctor needs to be present while you eat this egg. 136 00:07:16,360 --> 00:07:18,880 Speaker 1: With his argument but really, yeah, I don't know, but 137 00:07:18,960 --> 00:07:20,720 Speaker 1: you may have been getting around. But that's about to say, 138 00:07:20,720 --> 00:07:23,160 Speaker 1: and this is this really a hundred year old egg? 139 00:07:23,760 --> 00:07:25,720 Speaker 1: I don't know if it was really a hundred years old, 140 00:07:25,880 --> 00:07:28,440 Speaker 1: because I don't know how he would have. I've obtained 141 00:07:28,440 --> 00:07:30,160 Speaker 1: it there like he would have, I guess how to 142 00:07:30,200 --> 00:07:32,840 Speaker 1: have brought it with him, because rodic to Newfoundland didn't 143 00:07:32,880 --> 00:07:36,160 Speaker 1: have like a huge Chinese grocery by any stretch of regination. 144 00:07:36,200 --> 00:07:40,080 Speaker 1: It had a crab plant and well in generations of 145 00:07:40,280 --> 00:07:42,720 Speaker 1: people and his family would have preserved it and passed 146 00:07:42,720 --> 00:07:46,120 Speaker 1: it down, right, I guess, or he was or it 147 00:07:46,240 --> 00:07:47,920 Speaker 1: was just an egg that he boiled and it was 148 00:07:47,960 --> 00:07:50,200 Speaker 1: all a joke. I think so. But my point is 149 00:07:50,240 --> 00:07:54,080 Speaker 1: that you see pickling traditions in all these different cultures 150 00:07:54,240 --> 00:07:57,920 Speaker 1: and it becomes at least it a part of their 151 00:07:57,960 --> 00:08:01,520 Speaker 1: culinary tradition to varying degrees, depending the culinaria is right right. 152 00:08:02,240 --> 00:08:06,400 Speaker 1: And again fermentation, um, you know, largely accidental in the beginning, 153 00:08:06,600 --> 00:08:09,679 Speaker 1: but the alcohol and acids can preserve fruit and grains 154 00:08:09,680 --> 00:08:12,120 Speaker 1: for months, like I said, and it also changes the flavor, 155 00:08:12,160 --> 00:08:14,080 Speaker 1: it changes and it can change some of the properties. 156 00:08:14,160 --> 00:08:17,120 Speaker 1: So you know, in general it's pretty safe. Again, you know, 157 00:08:17,160 --> 00:08:20,600 Speaker 1: talking about how the anaerobic conditions, we will stop pathogens 158 00:08:20,600 --> 00:08:23,320 Speaker 1: in their tracks. So botuli is um, no big deal, right, 159 00:08:23,520 --> 00:08:25,720 Speaker 1: I mean, souer kute really is something that you could 160 00:08:25,760 --> 00:08:29,160 Speaker 1: make and it's it's going to be completely fine to eat, 161 00:08:29,480 --> 00:08:32,400 Speaker 1: you know, ten months later. Um. And you know it's 162 00:08:32,400 --> 00:08:35,120 Speaker 1: not just sara kute. We're talking about yogurt, not necessarily 163 00:08:35,200 --> 00:08:40,120 Speaker 1: yogurt ten months down the road. Um, but sour dough, bread, mead, sausages, 164 00:08:40,520 --> 00:08:43,920 Speaker 1: can and cheese. As you mentioned, some Scandinavian fish actually 165 00:08:43,920 --> 00:08:46,720 Speaker 1: prepared this way. There's the hack roll, for instance, the 166 00:08:46,760 --> 00:08:51,680 Speaker 1: poisonous ice shark, yeah, which if you eat it too fresh, 167 00:08:51,720 --> 00:08:55,480 Speaker 1: it's poisonous. But if you let it putrefy for six 168 00:08:55,520 --> 00:09:00,560 Speaker 1: weeks fermenting, and then it becomes something altogether different, which 169 00:09:00,679 --> 00:09:02,600 Speaker 1: sometimes it's called the p shark because it has a 170 00:09:02,640 --> 00:09:06,319 Speaker 1: slight um ammonia or urine smell, which just I mean again, 171 00:09:06,600 --> 00:09:09,040 Speaker 1: come on, guys, you've got it in jar. It's the 172 00:09:09,360 --> 00:09:13,920 Speaker 1: post apocalyptic scenario. You can't get a tow upity about it. Yeah. 173 00:09:13,960 --> 00:09:16,360 Speaker 1: I actually know a guy who a friend of mine 174 00:09:16,360 --> 00:09:19,120 Speaker 1: who works for a gaming company. They had some people 175 00:09:19,160 --> 00:09:21,400 Speaker 1: bring in a bunch of these survival foods. I think 176 00:09:21,440 --> 00:09:23,760 Speaker 1: I mentioned this before, but that he actually tried the 177 00:09:23,800 --> 00:09:25,600 Speaker 1: P shark and he said it wouldn't He actually wasn't 178 00:09:25,600 --> 00:09:29,440 Speaker 1: that bad. Um And neither was the pickled whale blubber. 179 00:09:29,480 --> 00:09:32,280 Speaker 1: He said that was actually pretty good too, um, but 180 00:09:32,640 --> 00:09:34,079 Speaker 1: but it was it was other things that were a 181 00:09:34,080 --> 00:09:37,439 Speaker 1: little grim, but the pickled sea life not so bad. Well, 182 00:09:37,559 --> 00:09:40,120 Speaker 1: this is a delicacy, right, and you have to understand 183 00:09:40,360 --> 00:09:42,360 Speaker 1: if you're in this culture, you're probably going to have 184 00:09:42,480 --> 00:09:44,880 Speaker 1: more of an affinity for it. And only that when 185 00:09:44,920 --> 00:09:47,080 Speaker 1: we talked about I can't remember if it was we 186 00:09:47,080 --> 00:09:50,199 Speaker 1: were talking about the sea urchins, but we found out 187 00:09:50,240 --> 00:09:53,760 Speaker 1: that there was a bacteria particular to Japanese people who 188 00:09:53,960 --> 00:09:57,560 Speaker 1: can break down seaweed um that that we lack here, 189 00:09:57,720 --> 00:10:00,720 Speaker 1: say in the United States. Right of it comes down 190 00:10:00,720 --> 00:10:04,120 Speaker 1: to the whole argument that we are cities of bacteria, 191 00:10:04,120 --> 00:10:07,480 Speaker 1: but we are there, we are creatures of bacteria and uh, 192 00:10:07,520 --> 00:10:10,839 Speaker 1: and the the whole idea of of eliminating bacteria from 193 00:10:10,840 --> 00:10:14,160 Speaker 1: our bodies can can be harmful at times where there's 194 00:10:14,160 --> 00:10:16,240 Speaker 1: so there's a careful balance. Now we've talked about the 195 00:10:16,240 --> 00:10:20,040 Speaker 1: gut flora before, um and and that's actually it actually 196 00:10:20,040 --> 00:10:22,679 Speaker 1: plays a big role in people who advocate not pickled 197 00:10:22,760 --> 00:10:25,920 Speaker 1: only diets, not sauerkraut only gets, but diets that include 198 00:10:25,960 --> 00:10:29,240 Speaker 1: these these traditional ferment items yeah. Yeah, and just to 199 00:10:29,280 --> 00:10:31,120 Speaker 1: bring up the stud again, we are made up of 200 00:10:31,120 --> 00:10:35,720 Speaker 1: one trillion cells and host ten trillion bacterial cells, so 201 00:10:35,800 --> 00:10:38,560 Speaker 1: the great majority of DNA and this is actually bacterial 202 00:10:38,679 --> 00:10:42,360 Speaker 1: and not human. Um. Now, consider that it takes four 203 00:10:42,440 --> 00:10:45,160 Speaker 1: years for your gut flora to recover after a round 204 00:10:45,160 --> 00:10:48,480 Speaker 1: of antibiotics, and you can see why we're storing good bacteria. 205 00:10:48,559 --> 00:10:51,520 Speaker 1: Body is so important to your immune system. And you 206 00:10:51,559 --> 00:10:55,439 Speaker 1: think about fermented vegetables and they actually contain natural populations 207 00:10:55,480 --> 00:10:58,720 Speaker 1: of lactic acid bacteria. And this is the kind of 208 00:10:58,720 --> 00:11:01,440 Speaker 1: bacteria that we see in pro prebiotics that help maintain 209 00:11:01,480 --> 00:11:04,400 Speaker 1: our health and our guts. Um. And again, as you say, 210 00:11:04,440 --> 00:11:07,840 Speaker 1: it regulates our overall health and in some cases it 211 00:11:07,960 --> 00:11:11,840 Speaker 1: actually can help your mental state. We know that your 212 00:11:11,880 --> 00:11:17,560 Speaker 1: gut produces chemicals that trigger sleep and um and certainly 213 00:11:17,559 --> 00:11:22,760 Speaker 1: we know that the sarantonin is released by your gut. Right. Uh, 214 00:11:22,960 --> 00:11:26,480 Speaker 1: so this isn't interesting. This is from the article Nature 215 00:11:26,559 --> 00:11:29,880 Speaker 1: Spoils by Brookhart Builder. Yeah, this is great. This is 216 00:11:29,920 --> 00:11:32,679 Speaker 1: a New Yorker And uh, if you look it up 217 00:11:32,679 --> 00:11:33,719 Speaker 1: on the line, I think you have to have like 218 00:11:33,720 --> 00:11:36,160 Speaker 1: a membership to get the full version. Yes, behind a paywall, 219 00:11:36,240 --> 00:11:39,520 Speaker 1: but it's probably worth it if this is a topic 220 00:11:39,600 --> 00:11:42,480 Speaker 1: that's really intriguing. And they also have an audio file available, 221 00:11:42,520 --> 00:11:45,600 Speaker 1: so when you're not listening to this podcast, check it out, 222 00:11:45,760 --> 00:11:48,520 Speaker 1: switch on over to New Yorker for a moment. But 223 00:11:48,679 --> 00:11:51,360 Speaker 1: one of the people that build your interview says, there's 224 00:11:51,440 --> 00:11:53,920 Speaker 1: no such thing as an individual and this is coming 225 00:11:53,960 --> 00:11:56,480 Speaker 1: from a Lynn Marculist, and she's a professor of biology 226 00:11:56,480 --> 00:11:59,720 Speaker 1: at the University of Massachusetts at Amherst, and she says, 227 00:12:00,040 --> 00:12:03,360 Speaker 1: what we see as animals are partly just integrated sets 228 00:12:03,400 --> 00:12:07,640 Speaker 1: of bacteria. I mean, we're just we're backter bots, We're 229 00:12:07,679 --> 00:12:11,120 Speaker 1: like corporations. Really, yeah, if we're just we're just hosting. 230 00:12:11,200 --> 00:12:13,000 Speaker 1: I mean, that's it's very interesting when when you start 231 00:12:13,040 --> 00:12:15,120 Speaker 1: to break it down that way to see the ways 232 00:12:15,160 --> 00:12:18,360 Speaker 1: in which we um move through the world. I mean, 233 00:12:18,360 --> 00:12:20,760 Speaker 1: how much of that is directed by bacteria? How many 234 00:12:20,760 --> 00:12:23,760 Speaker 1: of the choices that we make are directed by bacteria? 235 00:12:23,760 --> 00:12:26,040 Speaker 1: About the stuff that's going on in our guts. You know, 236 00:12:26,040 --> 00:12:28,120 Speaker 1: when we feel an emotion or we feel a drive 237 00:12:28,200 --> 00:12:31,040 Speaker 1: to do something, a lot of that is predicated on 238 00:12:31,200 --> 00:12:34,840 Speaker 1: on the wellness factor of our guts. And in fact, 239 00:12:35,520 --> 00:12:38,800 Speaker 1: this is such an interesting uh field that there is 240 00:12:38,840 --> 00:12:42,200 Speaker 1: a second human genome project going on and they're trying 241 00:12:42,240 --> 00:12:45,000 Speaker 1: to map all the thousands of bacteria in our bodies. 242 00:12:45,480 --> 00:12:48,880 Speaker 1: So instead of focusing on pathogens um as they've done 243 00:12:48,880 --> 00:12:51,280 Speaker 1: in the past, they're really trying to focus on the 244 00:12:51,320 --> 00:12:55,320 Speaker 1: symbiotic relationship that we have with bacteria. Yeah, we've discussed this, 245 00:12:55,480 --> 00:12:58,080 Speaker 1: uh in various levels in the past. The idea that 246 00:12:58,120 --> 00:13:01,800 Speaker 1: these things in our lives, these bacteria on up to 247 00:13:02,160 --> 00:13:06,360 Speaker 1: uh parasitic organisms. Uh, these are things we have coevolved with, 248 00:13:06,480 --> 00:13:09,400 Speaker 1: so we we have evolved over time to exist with them, 249 00:13:09,840 --> 00:13:13,200 Speaker 1: some in varying levels of symbiosis. I mean, that's another thing, 250 00:13:13,240 --> 00:13:16,360 Speaker 1: just that the realization that the idea of parasite and 251 00:13:16,480 --> 00:13:19,920 Speaker 1: non parasite is not so cut and dry. In some cases, 252 00:13:19,960 --> 00:13:22,439 Speaker 1: there's all there's all this gray area of symbiosis where 253 00:13:22,480 --> 00:13:25,000 Speaker 1: in some cases it's a little more one sided than others. 254 00:13:25,040 --> 00:13:28,280 Speaker 1: You know. Well, we've talked about parasite therapies before too. 255 00:13:28,559 --> 00:13:30,840 Speaker 1: Of course, this is not a d I why project 256 00:13:30,840 --> 00:13:34,160 Speaker 1: for anybody at home, but there is some evidence coming 257 00:13:34,160 --> 00:13:39,200 Speaker 1: out of medical community that parasites can help in some instances. UM. 258 00:13:39,200 --> 00:13:40,880 Speaker 1: But like I just wanted to go back real quick 259 00:13:41,000 --> 00:13:44,840 Speaker 1: to again something like sauerkraut and the fact that it 260 00:13:44,920 --> 00:13:48,840 Speaker 1: does have that lactic acid bacteria, but only that, Um, 261 00:13:48,880 --> 00:13:53,320 Speaker 1: there's a bunch of other nutritious elements to enzymes, bacteria 262 00:13:53,480 --> 00:13:57,160 Speaker 1: that are being created because of the fermenting process. So 263 00:13:57,200 --> 00:13:59,520 Speaker 1: you could get things that are really rich in vitamin C, 264 00:14:00,320 --> 00:14:03,360 Speaker 1: you know, according to this process. Um. The problem, though, 265 00:14:03,400 --> 00:14:06,080 Speaker 1: of course, comes when you take a really great idea 266 00:14:06,160 --> 00:14:09,959 Speaker 1: like this and you extend it to you know, it's 267 00:14:10,000 --> 00:14:13,280 Speaker 1: the degree, right, So you take this idea of symbiosis 268 00:14:13,320 --> 00:14:16,040 Speaker 1: and you say it can be beneficial for humans, and 269 00:14:16,080 --> 00:14:18,160 Speaker 1: then you try to apply it to say something like 270 00:14:18,840 --> 00:14:23,720 Speaker 1: raw meat. Okay, yes, you're talking about high meat, of course, 271 00:14:23,840 --> 00:14:27,000 Speaker 1: high meat, and not high as in cannabis, but high 272 00:14:27,040 --> 00:14:31,440 Speaker 1: as termed by eskimos who um have used caribou and 273 00:14:31,520 --> 00:14:35,720 Speaker 1: seal raw seal not just as something that's nutrition for them, 274 00:14:35,760 --> 00:14:38,920 Speaker 1: but also as a cultural artifact. Yeah. And in fact, 275 00:14:39,040 --> 00:14:41,760 Speaker 1: apparently this is according to the article, um I think 276 00:14:41,760 --> 00:14:44,400 Speaker 1: we're talking about, and the New Yorker said, so that 277 00:14:44,480 --> 00:14:47,360 Speaker 1: I believe that a regular serving of decayed, harder liver 278 00:14:47,480 --> 00:14:50,560 Speaker 1: can have a quote tremendous viagra effect on the elderly. 279 00:14:51,480 --> 00:14:55,160 Speaker 1: So yeah, now this is also this fact here is 280 00:14:55,200 --> 00:14:57,360 Speaker 1: coming to the author of that from a man by 281 00:14:57,360 --> 00:15:01,680 Speaker 1: the name of a Jonas voter Plu, who is his 282 00:15:01,720 --> 00:15:04,840 Speaker 1: whole big idea was the primal diet. Yeah, and uh, 283 00:15:04,880 --> 00:15:06,800 Speaker 1: and I think we've discussed in the past. Hole, there 284 00:15:06,800 --> 00:15:10,240 Speaker 1: are a lot of concerns with with with any well 285 00:15:10,240 --> 00:15:12,720 Speaker 1: with any crazy diet that comes along the path, because 286 00:15:12,720 --> 00:15:15,920 Speaker 1: they tend to be um. They tend to be someone 287 00:15:16,040 --> 00:15:18,840 Speaker 1: on the extreme edge of something like, for instance, sauer 288 00:15:18,920 --> 00:15:20,640 Speaker 1: kraut diet. I said, you wouldn't want to die of 289 00:15:20,680 --> 00:15:23,640 Speaker 1: just sauer kraut, But doing a search for sauerkraut diet 290 00:15:23,640 --> 00:15:25,840 Speaker 1: just out of curiosity did turn up some results. Like 291 00:15:25,880 --> 00:15:28,120 Speaker 1: you know, somebody's gonna advocate it. So this guy in 292 00:15:28,160 --> 00:15:31,480 Speaker 1: particularly who was like high meat. Uh, it's it's good 293 00:15:31,520 --> 00:15:34,680 Speaker 1: for you. It's part of our evolutionary past. We're going around, 294 00:15:34,680 --> 00:15:38,200 Speaker 1: were occasionally eating the rotten carcass here and there, so 295 00:15:38,360 --> 00:15:40,440 Speaker 1: and and and our body needs that. It's like a 296 00:15:40,520 --> 00:15:44,200 Speaker 1: nice kick in the face from the bacterium world. That's right. 297 00:15:44,280 --> 00:15:47,880 Speaker 1: That the the idea that we evolved with bacteria and parasites, 298 00:15:48,000 --> 00:15:50,200 Speaker 1: so therefore it must be good for us to eat 299 00:15:50,240 --> 00:15:52,840 Speaker 1: some rotten meat with parasites every once a while. That's 300 00:15:52,920 --> 00:15:55,640 Speaker 1: actually probably not such a great idea, it turns out, 301 00:15:55,960 --> 00:16:00,560 Speaker 1: and that's what's been extrapolated from this whole symbiosis, right. Um. 302 00:16:00,600 --> 00:16:03,440 Speaker 1: I just can't and I can't get this image of 303 00:16:03,520 --> 00:16:06,920 Speaker 1: like what those commercials would be for for like this 304 00:16:07,240 --> 00:16:09,840 Speaker 1: viagra of of rotten meat, you know, like you always 305 00:16:09,840 --> 00:16:12,480 Speaker 1: see the guy golfing and the commercials with viagra. I mean, 306 00:16:13,160 --> 00:16:14,640 Speaker 1: I'm just trying to imagine how they're going to roll 307 00:16:14,680 --> 00:16:18,160 Speaker 1: that out with with seal meat or a rotten caribou. 308 00:16:18,640 --> 00:16:20,880 Speaker 1: You know, well, you know, we we've we've touched on 309 00:16:20,920 --> 00:16:23,440 Speaker 1: examples in the past, like we mentioned in the Ancient Foods, 310 00:16:23,440 --> 00:16:27,040 Speaker 1: we mentioned Kivak, the green landing tradition of of of 311 00:16:27,080 --> 00:16:30,600 Speaker 1: catching all the little birds, tiny birds, and then you 312 00:16:30,600 --> 00:16:32,560 Speaker 1: you put them in a seal skin and you just 313 00:16:32,640 --> 00:16:35,440 Speaker 1: hold just like like after you catch them, snapped a little. 314 00:16:35,440 --> 00:16:37,640 Speaker 1: Next take them home in a sack, stuff them in 315 00:16:37,640 --> 00:16:39,800 Speaker 1: the seal skin, get all the air out, and then 316 00:16:39,800 --> 00:16:41,960 Speaker 1: bury it under rocks and let it let them ferment 317 00:16:42,040 --> 00:16:45,360 Speaker 1: in there. That you know, that's there's that, but you 318 00:16:45,480 --> 00:16:49,400 Speaker 1: have the fermenting process, fermenting process there. Even though essentially 319 00:16:49,440 --> 00:16:52,400 Speaker 1: you have just birds in a sack of skins under 320 00:16:52,480 --> 00:16:55,320 Speaker 1: some rocks. Um, you know, the surface it looks very 321 00:16:55,360 --> 00:16:58,880 Speaker 1: similar to hey, I found some dead birds, let's chow down. 322 00:17:00,640 --> 00:17:03,000 Speaker 1: But but there, but there is a chemical process going on. 323 00:17:03,200 --> 00:17:04,879 Speaker 1: It turns out you do need to convert some of 324 00:17:04,920 --> 00:17:07,800 Speaker 1: the foods that you eat to make them palatable, um 325 00:17:07,840 --> 00:17:11,160 Speaker 1: and digestible. So yeah, I mean this this is all 326 00:17:11,240 --> 00:17:14,040 Speaker 1: part and parcel of these underground food movements that are 327 00:17:14,119 --> 00:17:16,879 Speaker 1: taking hold right now. But this was from the article 328 00:17:17,000 --> 00:17:20,439 Speaker 1: that that that actually there are scent molecules that have 329 00:17:20,640 --> 00:17:24,360 Speaker 1: been identified with decaying meat. And these are the sort 330 00:17:24,400 --> 00:17:26,840 Speaker 1: of scent molecules that usually send warning signs who are 331 00:17:26,880 --> 00:17:29,639 Speaker 1: brain right, like don't eat this. Um. They've been identified 332 00:17:29,680 --> 00:17:35,920 Speaker 1: as cadaverine and putrescing. Of course that's after putrid and putrescence. 333 00:17:36,280 --> 00:17:39,040 Speaker 1: So I mean, just that alone makes you think, perhaps, 334 00:17:39,080 --> 00:17:41,400 Speaker 1: I you know, if those are that the molecules those 335 00:17:41,400 --> 00:17:43,800 Speaker 1: are emitting, and that's what we're calling them, perhaps I 336 00:17:43,800 --> 00:17:47,440 Speaker 1: should not eat any high meat. Yeah. Well I don't know. 337 00:17:47,600 --> 00:17:51,560 Speaker 1: I certainly have not, to my knowledge, had any high meat. UM. 338 00:17:51,600 --> 00:17:54,600 Speaker 1: I may have had a questionable sandwich in the past, 339 00:17:54,920 --> 00:17:58,080 Speaker 1: but it was by accident, by accident, but it's not 340 00:17:58,160 --> 00:18:01,399 Speaker 1: advertised as high meat. But but certainly I would love 341 00:18:01,440 --> 00:18:03,720 Speaker 1: to hear from anybody who has so. Yeah. So now, 342 00:18:03,720 --> 00:18:05,440 Speaker 1: if you go in a cafe and you see high meat, 343 00:18:05,560 --> 00:18:07,879 Speaker 1: you know, yeah, yeah, yeah, it's not It doesn't mean 344 00:18:07,880 --> 00:18:09,960 Speaker 1: it's just borre's head or something, or some sort of 345 00:18:10,000 --> 00:18:12,800 Speaker 1: artisan cut or you know, cannabis laden. Well, let's move 346 00:18:12,840 --> 00:18:17,040 Speaker 1: away from all these strange murky jars and their fermented secrets. 347 00:18:17,160 --> 00:18:19,359 Speaker 1: Uh and uh, and start looking at the insects calling 348 00:18:19,359 --> 00:18:23,119 Speaker 1: around this place as well. Let's that's the sound of 349 00:18:23,160 --> 00:18:25,679 Speaker 1: the roaches crawling all over the table right now, excellent, Well, 350 00:18:25,760 --> 00:18:28,080 Speaker 1: which one's of these guys should we eat? Let's let's 351 00:18:28,119 --> 00:18:32,000 Speaker 1: discuss mmm. Okay, so we're talking about into mafagy, right, 352 00:18:32,080 --> 00:18:36,240 Speaker 1: the practice of eating insects, including arachnids and maria pods, 353 00:18:36,280 --> 00:18:40,160 Speaker 1: which are centipedes or little friends centipedes um. And And 354 00:18:40,200 --> 00:18:42,400 Speaker 1: here's you know, a newsplush if you don't know about 355 00:18:42,400 --> 00:18:46,600 Speaker 1: this already, If you're eating processed foods, you are eating bugs. Yes, 356 00:18:46,920 --> 00:18:49,440 Speaker 1: it's just a fact. The FDA has an acceptable level 357 00:18:49,600 --> 00:18:53,280 Speaker 1: of insect fragments and all canned and boxed goods. Oh yes, 358 00:18:53,320 --> 00:18:57,040 Speaker 1: I like, for instance, uh, take figs, whether you're talking 359 00:18:57,040 --> 00:19:00,119 Speaker 1: about fresh figs or or a lovely fig bass. The 360 00:19:00,320 --> 00:19:05,680 Speaker 1: cookie cake item, um, fig newtons, Well they're various, big 361 00:19:05,960 --> 00:19:08,119 Speaker 1: based that's one of them. But you can, I mean 362 00:19:08,119 --> 00:19:10,160 Speaker 1: you can also just get a baked like fig cake 363 00:19:10,720 --> 00:19:14,440 Speaker 1: fig wafer thing at the most bakeries. Oh yeah, wink wink, 364 00:19:14,520 --> 00:19:17,600 Speaker 1: nudge nudge. Yeah. Yeah, but there you're gonna those are 365 00:19:17,720 --> 00:19:21,320 Speaker 1: likely to contain fig wasps just because they're the fig 366 00:19:21,440 --> 00:19:24,639 Speaker 1: itself depends on these tiny little wasps that have to 367 00:19:24,640 --> 00:19:28,040 Speaker 1: go in and take care of the pollination. So I 368 00:19:28,040 --> 00:19:30,240 Speaker 1: mean you have that, you have just bugs showing up 369 00:19:30,359 --> 00:19:34,720 Speaker 1: in in any kind of agricultural crop. Um, it's just 370 00:19:34,720 --> 00:19:36,920 Speaker 1: gonna happen. You're gonna eat some bugs. Yeah. And then 371 00:19:37,000 --> 00:19:39,720 Speaker 1: just during the process too, uh that sometimes the canning, 372 00:19:39,760 --> 00:19:43,000 Speaker 1: in the in the like the eating process, like you're 373 00:19:43,000 --> 00:19:46,159 Speaker 1: gonna get yeah, you know, sometimes I just start buzzing 374 00:19:46,200 --> 00:19:48,639 Speaker 1: around and I start munching. But no, I mean in 375 00:19:48,680 --> 00:19:51,080 Speaker 1: the process themselves. I mean that there's there's a food item, 376 00:19:51,160 --> 00:19:54,399 Speaker 1: there are you know, little microscopic bugs all over, plus 377 00:19:54,440 --> 00:19:56,080 Speaker 1: the ones that we can see and they're gonna get 378 00:19:56,119 --> 00:19:59,400 Speaker 1: in there and chow down as well, right and then 379 00:19:59,600 --> 00:20:02,320 Speaker 1: U it is in terms of just the evolution of man. 380 00:20:03,200 --> 00:20:06,280 Speaker 1: People have had to eat and if you're looking around 381 00:20:06,320 --> 00:20:09,560 Speaker 1: for things to eat, bugs are everywhere. I mean, it's 382 00:20:09,600 --> 00:20:12,480 Speaker 1: basically we're it's essentially an insect planet. When you start 383 00:20:12,480 --> 00:20:15,560 Speaker 1: breaking down some of the numbers, um and and for 384 00:20:15,600 --> 00:20:17,480 Speaker 1: the most part, we don't you know, especially here in 385 00:20:17,520 --> 00:20:20,320 Speaker 1: the States, we don't think about about eating the bugs. 386 00:20:20,359 --> 00:20:23,080 Speaker 1: But the next time you're on a summer day and 387 00:20:23,119 --> 00:20:25,480 Speaker 1: just look around you and and just take in the bugs, 388 00:20:25,560 --> 00:20:29,800 Speaker 1: especially on a nice cicada afternoon. Just listen to the 389 00:20:30,320 --> 00:20:32,560 Speaker 1: because we we mentioned on that podcast I believe about 390 00:20:32,560 --> 00:20:36,320 Speaker 1: the cicadas. These are tasty guys. Um Or, or the 391 00:20:36,359 --> 00:20:37,960 Speaker 1: next time you're out doing a little work in the 392 00:20:38,000 --> 00:20:40,040 Speaker 1: yard and you're digging in the dirt and you come 393 00:20:40,080 --> 00:20:43,479 Speaker 1: across some grubs, just I mean, look at we grubs 394 00:20:43,520 --> 00:20:48,080 Speaker 1: are such amazing um like nuggets of nutrition, because because 395 00:20:48,119 --> 00:20:51,320 Speaker 1: these are anytime you have like a a larva pupa situation, 396 00:20:51,880 --> 00:20:54,080 Speaker 1: this is this is an animal loaded down with the 397 00:20:54,119 --> 00:20:56,399 Speaker 1: goods to get it through this stage of its life. 398 00:20:56,400 --> 00:21:00,760 Speaker 1: So it's just it's just a very nutritious morsel. Yeah, 399 00:21:00,800 --> 00:21:02,520 Speaker 1: and then think back to the past. I mean this 400 00:21:02,600 --> 00:21:05,119 Speaker 1: is this was eaten good than neighborhood, right, And mean, 401 00:21:05,160 --> 00:21:07,040 Speaker 1: if you had some locusts and honey, you are living 402 00:21:07,320 --> 00:21:10,560 Speaker 1: life pretty large. So it makes sense that this would 403 00:21:10,600 --> 00:21:13,480 Speaker 1: be a really good source of protein forests, and in fact, 404 00:21:13,880 --> 00:21:17,359 Speaker 1: in a lot of Southeast Asian countries, this is not 405 00:21:17,440 --> 00:21:19,360 Speaker 1: just a delicacy, but it's something that you would eat 406 00:21:19,359 --> 00:21:22,400 Speaker 1: all the time. Right. It's a street food in some places, right, Yeah, 407 00:21:22,440 --> 00:21:25,440 Speaker 1: Like various food shows have wound up on the streets 408 00:21:25,440 --> 00:21:28,399 Speaker 1: of Bangkok with somebody going to a food cart and 409 00:21:28,440 --> 00:21:30,320 Speaker 1: eating insects out of a cart, and they're generally it's 410 00:21:30,359 --> 00:21:32,439 Speaker 1: generally done for kind of like a gross out factor, 411 00:21:32,600 --> 00:21:35,080 Speaker 1: unless it's like Anthony Bourdain, who tends to really get 412 00:21:35,080 --> 00:21:39,520 Speaker 1: on a high horse about traditional quote unquote peasant food. Yeah, 413 00:21:39,800 --> 00:21:44,800 Speaker 1: and he has actually eaten seal meat with asking moments before. Yeah, 414 00:21:45,640 --> 00:21:48,200 Speaker 1: so watch out for Bourdaine after he said the seal meat. 415 00:21:48,520 --> 00:21:51,520 Speaker 1: But when I was in Bangkok several years back, my 416 00:21:51,560 --> 00:21:54,040 Speaker 1: wife and I were actually looking around hoping to find 417 00:21:54,080 --> 00:21:57,080 Speaker 1: the cart with the but I mean it's it's with 418 00:21:57,119 --> 00:21:58,920 Speaker 1: it with the insects, but it's very confusing out there 419 00:21:59,080 --> 00:22:01,560 Speaker 1: on the streets looking around at the different cards, and 420 00:22:01,560 --> 00:22:04,760 Speaker 1: eventually you just really get kind of an overload decision 421 00:22:04,760 --> 00:22:06,760 Speaker 1: fatigue kind of a thing. And yeah, and you can't 422 00:22:06,880 --> 00:22:09,120 Speaker 1: sess out the crickets. Yeah, but I wish we'd found 423 00:22:09,160 --> 00:22:11,400 Speaker 1: because I really wanted to try them. I'm not opposed 424 00:22:11,440 --> 00:22:15,679 Speaker 1: to eating the insects, especially when it's part of some 425 00:22:15,760 --> 00:22:19,200 Speaker 1: sort of a culinary tradition. Well, I mean, and again, 426 00:22:19,280 --> 00:22:22,959 Speaker 1: it's not that weird. It seems odd to us, but 427 00:22:23,000 --> 00:22:25,800 Speaker 1: what we're talking about here is some huge health benefits. Um, 428 00:22:25,840 --> 00:22:30,640 Speaker 1: the average insect contains protein exactly ten percent omega, three 429 00:22:30,920 --> 00:22:35,119 Speaker 1: five percent minerals, and five percent sugar and two percent fat. Yeah, okay, 430 00:22:35,160 --> 00:22:37,280 Speaker 1: so I mean this is this is a great source 431 00:22:37,400 --> 00:22:41,080 Speaker 1: of energy right here. Uh. Different insects have different health benefits, 432 00:22:41,119 --> 00:22:44,680 Speaker 1: with varying amounts of calories, fat, and carbohydrates. For instants, 433 00:22:44,840 --> 00:22:48,199 Speaker 1: for instance, excuse me, one hundred grams of crickets contain 434 00:22:48,320 --> 00:22:51,080 Speaker 1: one hundred and twenty one calories and their chock full 435 00:22:51,080 --> 00:22:55,359 Speaker 1: of calcium and iron. While our little caterpillar friends, uh 436 00:22:55,800 --> 00:22:59,320 Speaker 1: before they become lovely butterflies, we deprive them of that 437 00:22:59,440 --> 00:23:02,719 Speaker 1: unfurling of their wings. They have twenty eight crams of 438 00:23:03,560 --> 00:23:06,680 Speaker 1: protein per one grams, and they're also a good source 439 00:23:06,760 --> 00:23:09,240 Speaker 1: of vitamins B one and three. Yeah, well, the I 440 00:23:09,240 --> 00:23:11,360 Speaker 1: mean the butterflies has it's not going to be nutritious, 441 00:23:11,400 --> 00:23:13,159 Speaker 1: is that catapulary you want? It's kind of like if 442 00:23:13,160 --> 00:23:15,960 Speaker 1: you wanted to hijack a space shuttle for its fuel. 443 00:23:16,240 --> 00:23:18,160 Speaker 1: You wouldn't want to get the space shuttle in orbit. 444 00:23:18,359 --> 00:23:19,880 Speaker 1: You would want to get it to want it has 445 00:23:20,119 --> 00:23:23,800 Speaker 1: all the external tanks on it before it drops plod. Yeah, yeah, exactly, 446 00:23:23,800 --> 00:23:25,760 Speaker 1: it's the payload you want. You want to harvest that 447 00:23:25,760 --> 00:23:28,800 Speaker 1: payload because the payload is energy that allows this organism 448 00:23:28,800 --> 00:23:32,359 Speaker 1: to change from one state to another and as carnivore 449 00:23:32,359 --> 00:23:36,359 Speaker 1: well as omnivorce. Rather, um, we are saying, hey, I 450 00:23:36,400 --> 00:23:38,879 Speaker 1: want that payload, Let me have that energy, because I 451 00:23:38,920 --> 00:23:42,440 Speaker 1: mean we've discussed before pretty much at every level. Um, 452 00:23:42,520 --> 00:23:45,720 Speaker 1: to eat on this in this planet and to consume 453 00:23:45,800 --> 00:23:49,480 Speaker 1: energy just to steal energy unless you happen to practice photosynthesis, 454 00:23:49,800 --> 00:23:53,399 Speaker 1: and even the most devoked vegans and vegetarians I know 455 00:23:53,520 --> 00:23:57,840 Speaker 1: do not practice photosynthesis themselves. Yeah, and blame Margine blame Margine, 456 00:23:58,000 --> 00:24:01,560 Speaker 1: blame our brain for the energy drain. Actually right talked 457 00:24:01,560 --> 00:24:04,719 Speaker 1: about that because it needs a lot of energy. So 458 00:24:04,760 --> 00:24:07,280 Speaker 1: that's why we have to go after this um and 459 00:24:07,320 --> 00:24:10,000 Speaker 1: that's why our forebearers had to do it. Uh, so 460 00:24:10,080 --> 00:24:12,600 Speaker 1: let's talk about this. There are one thousand, four hundred 461 00:24:12,640 --> 00:24:16,200 Speaker 1: seventeen species of edible insects and nearly three thousand ethnic 462 00:24:16,200 --> 00:24:20,560 Speaker 1: groups that currently practice into mafagi. And most of these 463 00:24:20,600 --> 00:24:24,600 Speaker 1: insects are eaten in the larval in the pupil stages um, 464 00:24:24,640 --> 00:24:26,800 Speaker 1: though some are are pretty good from you know, all 465 00:24:26,840 --> 00:24:30,679 Speaker 1: the way into adulthood. Right, nice little cricket and talking. 466 00:24:30,720 --> 00:24:33,000 Speaker 1: The list of edibles is the beetle with three hundred 467 00:24:33,040 --> 00:24:37,280 Speaker 1: and forty four varieties, ants, when wasps with three hundred 468 00:24:37,359 --> 00:24:42,600 Speaker 1: fourteen varieties, and then butterflies. They do make the list, actually, yeah, yeah, 469 00:24:42,600 --> 00:24:45,479 Speaker 1: even though even though they're the I think all flash 470 00:24:45,520 --> 00:24:50,200 Speaker 1: no flesh, moths, grasshoppers, and crickets. Well, I can see 471 00:24:50,240 --> 00:24:52,120 Speaker 1: months they're a little fatter, and I've seen the cat 472 00:24:52,160 --> 00:24:56,399 Speaker 1: eat them, so that's funny. I'll call I actually call 473 00:24:56,480 --> 00:24:59,960 Speaker 1: him my cat Renfro because he loves a good spiderway 474 00:25:00,160 --> 00:25:04,400 Speaker 1: full of flies stuff. Um, I actually have a quick 475 00:25:04,440 --> 00:25:07,560 Speaker 1: recipe here for anybody interested. I found this on a 476 00:25:07,600 --> 00:25:10,000 Speaker 1: Nova article about bugs you can eat um, which has 477 00:25:10,200 --> 00:25:13,720 Speaker 1: a number of different like from Australia, China, et cetera. 478 00:25:13,840 --> 00:25:17,439 Speaker 1: But this one was for grass hopper tacos for Mexico. 479 00:25:17,840 --> 00:25:20,440 Speaker 1: And this is all you need. A half pound of grasshoppers, 480 00:25:20,920 --> 00:25:24,560 Speaker 1: two cloves of garlic minced, one lemon, little salt to ripe, 481 00:25:24,600 --> 00:25:28,560 Speaker 1: avocados mashed, and then six tortillas h corner flour. So 482 00:25:28,640 --> 00:25:31,520 Speaker 1: you didn't you just roast the medium sized grapp reshoppers 483 00:25:31,560 --> 00:25:35,760 Speaker 1: for ten minutes and degree oven, and you tossed in 484 00:25:35,800 --> 00:25:39,520 Speaker 1: the garlic, the lemon, salt to taste, spread the mashed 485 00:25:39,520 --> 00:25:41,879 Speaker 1: to avocad on the tortilla, and then sprinkle on the grasshoppers. 486 00:25:42,520 --> 00:25:43,960 Speaker 1: You know, there you go. And I was just thinking 487 00:25:43,960 --> 00:25:46,399 Speaker 1: too that if you didn't have time to cook, another 488 00:25:46,440 --> 00:25:48,960 Speaker 1: advantage you just get on your bike or your motorcycle 489 00:25:49,080 --> 00:25:51,600 Speaker 1: and just open your mouth for a couple of months. 490 00:25:51,640 --> 00:25:53,879 Speaker 1: Well it's what I think. The cooking is a little 491 00:25:54,160 --> 00:25:56,280 Speaker 1: a little different. I was trying to dress it up here, 492 00:25:56,320 --> 00:25:57,919 Speaker 1: and then you turn it back into riding around on 493 00:25:57,920 --> 00:26:00,480 Speaker 1: a motorcycle eating live bugs. Well I'm just saying that 494 00:26:00,560 --> 00:26:02,480 Speaker 1: if you're on the go, I mean, you don't need 495 00:26:02,560 --> 00:26:05,480 Speaker 1: fast food, right, I mean the fast food is available 496 00:26:05,520 --> 00:26:08,159 Speaker 1: to you just within mirror seconds. That's another thing that 497 00:26:08,200 --> 00:26:11,840 Speaker 1: comes to mind, fast food. Like I see people eating 498 00:26:11,880 --> 00:26:13,520 Speaker 1: fast food, and I hope I don't come off to 499 00:26:13,600 --> 00:26:15,200 Speaker 1: judge you here, but you see some of the things 500 00:26:15,200 --> 00:26:17,880 Speaker 1: that people are eating, and you're like, that is so fried, 501 00:26:18,080 --> 00:26:20,440 Speaker 1: Like it's just been fried to death. Like they could 502 00:26:20,440 --> 00:26:23,200 Speaker 1: have fried a chicken wing and then remove the chicken 503 00:26:23,240 --> 00:26:25,359 Speaker 1: wing and just sent you and just served you the shell, 504 00:26:25,680 --> 00:26:27,560 Speaker 1: Like it could be anything at the middle of that 505 00:26:27,600 --> 00:26:30,119 Speaker 1: fried bundle of good that you just purchased in a 506 00:26:30,119 --> 00:26:33,479 Speaker 1: styrofoam container. So why not bugs? Okay? So and and 507 00:26:33,520 --> 00:26:36,520 Speaker 1: that's that's a good place to talk about. You know, 508 00:26:36,600 --> 00:26:39,080 Speaker 1: why we don't go ahead and cultivate bugs on a 509 00:26:39,160 --> 00:26:43,040 Speaker 1: large scale, right, um? You know, besides some of the 510 00:26:43,480 --> 00:26:46,040 Speaker 1: cons here of you know, like don't pick any poisonous 511 00:26:46,040 --> 00:26:49,359 Speaker 1: bugs or toxic bugs. Right, it's a pretty good idea 512 00:26:49,440 --> 00:26:53,800 Speaker 1: to use bugs as as a sort of um many 513 00:26:54,000 --> 00:26:59,040 Speaker 1: um or micro farming system for us, right, because you 514 00:26:59,040 --> 00:27:01,560 Speaker 1: don't need the land you know that that we need 515 00:27:01,600 --> 00:27:05,480 Speaker 1: with livestock. Um you don't need the equipment, like the 516 00:27:05,560 --> 00:27:09,640 Speaker 1: huge factory equipment is is really pricey um and and 517 00:27:09,680 --> 00:27:11,879 Speaker 1: this is really easy to Also you don't have the 518 00:27:12,080 --> 00:27:15,399 Speaker 1: veterinary medicine um and and then all the antibiotics that 519 00:27:15,440 --> 00:27:17,720 Speaker 1: go along with it. Yeah, you're and you're also don't 520 00:27:17,720 --> 00:27:19,959 Speaker 1: have to worry about naming a cricket before you eat it, 521 00:27:20,000 --> 00:27:23,520 Speaker 1: you know, well though I don't know. I don't though. 522 00:27:23,560 --> 00:27:26,239 Speaker 1: If you have like a thousand millipedes, it's probably it's uh, 523 00:27:26,560 --> 00:27:29,920 Speaker 1: probably not naming them. I have also read data before 524 00:27:29,960 --> 00:27:33,359 Speaker 1: talking about the food costs of exploring other worlds with 525 00:27:33,480 --> 00:27:36,520 Speaker 1: human space exploration, and those frequently come back around the 526 00:27:36,560 --> 00:27:40,439 Speaker 1: idea of using insects for your protein. Yep, yep, just 527 00:27:40,560 --> 00:27:42,960 Speaker 1: because it's less space. Like try and raise a cow 528 00:27:43,520 --> 00:27:46,879 Speaker 1: on a spaceship versus raising some millipedes. It's going to 529 00:27:46,920 --> 00:27:50,200 Speaker 1: favor the millipies, right. Or if we ever established ourselves 530 00:27:50,200 --> 00:27:53,119 Speaker 1: on another planet, right, Um, you would probably not be 531 00:27:53,160 --> 00:27:55,560 Speaker 1: able to harvest lettuce and cows and so on and 532 00:27:55,600 --> 00:27:58,399 Speaker 1: so forth. But hey, just bring some you know, larva 533 00:27:58,480 --> 00:28:01,960 Speaker 1: with you and probably have some success. Um. Actually, one 534 00:28:02,000 --> 00:28:04,919 Speaker 1: hundred pounds of feed produces ten pounds of beef. The 535 00:28:04,960 --> 00:28:07,679 Speaker 1: same amount of feed would produce more than four times 536 00:28:07,720 --> 00:28:10,359 Speaker 1: that amount in crickets. And that's just the feet. So 537 00:28:10,359 --> 00:28:12,639 Speaker 1: we're not talking again about the land which is getting 538 00:28:12,640 --> 00:28:16,480 Speaker 1: pretty scarce for us, and so on and so forth. Um, So, 539 00:28:16,520 --> 00:28:19,120 Speaker 1: I don't know, there's a there's an argument there, uh 540 00:28:19,400 --> 00:28:22,520 Speaker 1: that perhaps this is going to be a sustainable food 541 00:28:22,680 --> 00:28:26,320 Speaker 1: source for us in the future, just as fermented foods. Maybe. Yeah. 542 00:28:26,440 --> 00:28:29,439 Speaker 1: I I I tend to imagine that we as a people, 543 00:28:29,760 --> 00:28:32,119 Speaker 1: uh more or less talking about like the US, you know, 544 00:28:32,160 --> 00:28:35,400 Speaker 1: audience audiences here, that we could I think we could 545 00:28:35,400 --> 00:28:37,560 Speaker 1: get past the bug thing, get past the eating bug thing. 546 00:28:37,560 --> 00:28:38,880 Speaker 1: I mean, because look at some of the stuff we 547 00:28:38,920 --> 00:28:42,880 Speaker 1: already eat. I mean, we're already eating shrimp in many 548 00:28:43,000 --> 00:28:47,800 Speaker 1: many of us are eating shrimps, yeah, right, so they're 549 00:28:47,840 --> 00:28:50,360 Speaker 1: basically they already look basically the same. And we're eating 550 00:28:50,480 --> 00:28:53,360 Speaker 1: higher spiders of the sea right right, And we're eating 551 00:28:53,440 --> 00:28:56,840 Speaker 1: higher organisms, were eating cuter organisms, and we're eating plenty 552 00:28:56,880 --> 00:29:00,840 Speaker 1: of animals that that look gross. So I mean, I 553 00:29:00,880 --> 00:29:03,160 Speaker 1: think we could get over that, that that mental barrier 554 00:29:03,240 --> 00:29:06,280 Speaker 1: to eating bugs rather quickly. Well, as we discussed in 555 00:29:06,320 --> 00:29:08,920 Speaker 1: the Don't Eat the Panda episode, we have this this 556 00:29:09,360 --> 00:29:12,920 Speaker 1: moral distancing that we use through semantic distance distancings. So 557 00:29:12,960 --> 00:29:15,160 Speaker 1: we use certain words to kind of give us some 558 00:29:15,280 --> 00:29:17,720 Speaker 1: space from what the actual item is, or to change 559 00:29:17,720 --> 00:29:19,720 Speaker 1: that definition of what that thing is in our mind 560 00:29:19,840 --> 00:29:23,400 Speaker 1: right exact. For example, the grasshopper tacos versus driving around 561 00:29:23,440 --> 00:29:26,640 Speaker 1: with your mouth though, because the grasshopper that sounds good 562 00:29:26,680 --> 00:29:29,000 Speaker 1: if you would, Well, you got me with the garlic there. 563 00:29:29,520 --> 00:29:31,440 Speaker 1: Well yeah, and then advocat you put avocat as in 564 00:29:31,440 --> 00:29:33,400 Speaker 1: anything it's gonna be good. Yeah, yeah, so yeah, I 565 00:29:33,440 --> 00:29:35,280 Speaker 1: mean I will say that I was like, I don't know, 566 00:29:35,320 --> 00:29:37,600 Speaker 1: I'm a vegetarian, but perhaps this is something that I 567 00:29:37,640 --> 00:29:42,040 Speaker 1: could do, Uh, particularly if I'm in a post apocalyptic situation. Well, 568 00:29:42,120 --> 00:29:44,520 Speaker 1: let's get back to the post apocalyptic situation. Then, which 569 00:29:44,520 --> 00:29:45,960 Speaker 1: are you going to choose? If you have to choose 570 00:29:46,000 --> 00:29:50,000 Speaker 1: between those those jars of pickled wonders or the creepy 571 00:29:50,040 --> 00:29:52,040 Speaker 1: crawleys in the corners, which one are you going to 572 00:29:52,160 --> 00:29:55,760 Speaker 1: chow down? Well, I will say that, um, the more 573 00:29:55,840 --> 00:29:59,680 Speaker 1: nutritious option actually seems to be insects to me. Yeah, 574 00:30:00,120 --> 00:30:03,480 Speaker 1: because you although it's just insects is one category, it 575 00:30:03,480 --> 00:30:06,120 Speaker 1: seems like you have a huge variety in terms of 576 00:30:06,160 --> 00:30:11,520 Speaker 1: some of them nutritive values that it possesses, whereas the 577 00:30:11,560 --> 00:30:14,840 Speaker 1: comfort level is definitely with fermented foods. Although I am 578 00:30:14,880 --> 00:30:17,360 Speaker 1: not a fan of the pickle, I found this weird 579 00:30:17,400 --> 00:30:20,400 Speaker 1: that you you don't like the pickles, like anything pickled 580 00:30:20,440 --> 00:30:26,800 Speaker 1: like uh sauer kraut. Huh. It's just you know, But 581 00:30:27,000 --> 00:30:29,840 Speaker 1: I would probably get over that, and in fact, in 582 00:30:30,000 --> 00:30:33,720 Speaker 1: a post apocalyptic scenario, I would probably go with both. Right, Well, yeah, 583 00:30:33,800 --> 00:30:36,400 Speaker 1: I think that your chance of survival, you know, eating 584 00:30:36,440 --> 00:30:39,600 Speaker 1: some cockroaches and some some two years old sauer kraut 585 00:30:39,760 --> 00:30:41,800 Speaker 1: is probably gonna Yeah, in reality, you would want to 586 00:30:41,800 --> 00:30:44,680 Speaker 1: go unless maybe there's a genie here that is saying 587 00:30:44,720 --> 00:30:45,880 Speaker 1: that you have to choose one or the other. I 588 00:30:45,920 --> 00:30:48,000 Speaker 1: don't know. We didn't introduce that in the original questions. 589 00:30:48,120 --> 00:30:49,880 Speaker 1: I'm not going to force it on everyone here and now, 590 00:30:49,920 --> 00:30:52,840 Speaker 1: but I would I would tend to even knowing what 591 00:30:52,920 --> 00:30:54,920 Speaker 1: we know now, I would I would still probably go 592 00:30:54,960 --> 00:30:57,640 Speaker 1: with the pickled content. So would you, Yeah, I don't. 593 00:30:57,680 --> 00:30:59,640 Speaker 1: I like plenty of pickled food, so I feel like 594 00:30:59,680 --> 00:31:02,840 Speaker 1: there's there's a lot of diversity there in terms of 595 00:31:02,880 --> 00:31:05,280 Speaker 1: the things that are pickled. So I mean, I could 596 00:31:05,440 --> 00:31:08,280 Speaker 1: I could have some fish. I could have you know, 597 00:31:08,360 --> 00:31:10,520 Speaker 1: I could have some cabbage. I can I can get 598 00:31:10,560 --> 00:31:14,120 Speaker 1: my h my poisonous shark and spread the sower crout 599 00:31:14,160 --> 00:31:16,800 Speaker 1: on it and put it on. Um. Well, I wouldn't 600 00:31:16,800 --> 00:31:18,960 Speaker 1: be able to put it on a bun unless somebody's 601 00:31:19,080 --> 00:31:21,440 Speaker 1: has pickled buns. You can squeeze out the innerts of 602 00:31:21,680 --> 00:31:26,320 Speaker 1: the birds. Yeah, give you act. Yeah, so yeah I would. 603 00:31:26,360 --> 00:31:28,120 Speaker 1: I would have to go with the pickles. But but 604 00:31:28,120 --> 00:31:30,320 Speaker 1: but that's just me and I love German foods. So 605 00:31:30,520 --> 00:31:34,000 Speaker 1: there you go. Uh see, I think it all builts 606 00:31:34,000 --> 00:31:36,960 Speaker 1: down into comfort level. UM. We'd love to hear from 607 00:31:36,960 --> 00:31:38,760 Speaker 1: you guys out there. What what would you pick if 608 00:31:38,760 --> 00:31:44,920 Speaker 1: you had to bugs only or sarakraut essentially only? And 609 00:31:44,920 --> 00:31:47,719 Speaker 1: and we would like to know your experiences with eating 610 00:31:47,920 --> 00:31:51,120 Speaker 1: odd or very normal pickled items? But your what's your 611 00:31:51,480 --> 00:31:54,720 Speaker 1: your approach to them? What's the weirdest pickled thing you've eaten? Um? 612 00:31:54,840 --> 00:31:58,280 Speaker 1: Or the weirdest pickled or the most interesting pickled the 613 00:31:58,360 --> 00:32:01,280 Speaker 1: food item in your own colinary history? Um? And then 614 00:32:01,400 --> 00:32:04,400 Speaker 1: what's your what are your experiences with eating bucks? I? 615 00:32:04,560 --> 00:32:07,960 Speaker 1: Like I said, I myself have not have the opportunity 616 00:32:07,960 --> 00:32:10,520 Speaker 1: to eat that many insects. Um, I would Well, I 617 00:32:10,560 --> 00:32:12,840 Speaker 1: guess I always have the opportunity to eat them. There 618 00:32:13,320 --> 00:32:16,160 Speaker 1: right now, I see a little fly over there. Actually, yeah, 619 00:32:16,240 --> 00:32:20,360 Speaker 1: well there's that. But in terms of actually an actual 620 00:32:20,440 --> 00:32:23,400 Speaker 1: culinary exploration of the insect world, I have not really 621 00:32:23,400 --> 00:32:25,360 Speaker 1: pursued it. So I would love to hear from people 622 00:32:25,400 --> 00:32:28,040 Speaker 1: who have. And on that note, uh, let's ask the 623 00:32:28,080 --> 00:32:34,400 Speaker 1: robot to bring us over some mail. Robot, funny, funny, 624 00:32:34,920 --> 00:32:37,959 Speaker 1: he brought you pickled hearing now your mail is all 625 00:32:38,000 --> 00:32:40,520 Speaker 1: wet with complaining. Um. Well, first, we had a couple 626 00:32:40,520 --> 00:32:43,960 Speaker 1: of people to point out that we recently did a 627 00:32:44,160 --> 00:32:46,760 Speaker 1: sword episode, The Way of the Sword. We talked about 628 00:32:46,760 --> 00:32:50,880 Speaker 1: the the the history, the manufacturer and culture of of 629 00:32:51,000 --> 00:32:55,520 Speaker 1: sword play and sword sword smiths and uh and like 630 00:32:55,880 --> 00:32:59,800 Speaker 1: the day that it published, I believe Bob Anderson died 631 00:33:00,000 --> 00:33:04,200 Speaker 1: at the age of eighty nine. The Sword Sword Yeah, 632 00:33:04,240 --> 00:33:07,960 Speaker 1: oh that's right. He did Star Wars in Prince's Pride, right, yeah, yeah, 633 00:33:07,960 --> 00:33:12,080 Speaker 1: he was a pupil of Errol Flynn's. He also did 634 00:33:12,200 --> 00:33:14,600 Speaker 1: like Lord of the Ring movies, and and he did Highlanding, 635 00:33:14,840 --> 00:33:20,280 Speaker 1: so everyone's favorite. Yeah, well the Highlander. You know, if 636 00:33:20,320 --> 00:33:22,760 Speaker 1: you've ever been like a thirteen year old boy. You 637 00:33:22,840 --> 00:33:25,600 Speaker 1: gotta love highlanding, even if if most of it doesn't 638 00:33:25,640 --> 00:33:27,880 Speaker 1: really hold up, you could probably be a thirteen year 639 00:33:27,880 --> 00:33:31,160 Speaker 1: old girl. Yeah, I guess you know Christopher Lambert, he 640 00:33:31,200 --> 00:33:35,320 Speaker 1: was pretty pretty dreamy. Or or Clancy Brown if you 641 00:33:35,440 --> 00:33:38,200 Speaker 1: like the you know, gruffer type of guy. I guess 642 00:33:38,200 --> 00:33:42,680 Speaker 1: you know Fancy Clancy. Yeah, yeah, SpongeBob voice now or 643 00:33:43,360 --> 00:33:46,240 Speaker 1: her husband Phil asked to however long SpongeBob but not really. Yeah. 644 00:33:46,320 --> 00:33:50,080 Speaker 1: Mr Crab is where the crab guy that owns the 645 00:33:50,080 --> 00:33:53,600 Speaker 1: the Krusty Crab good place that SpongeBob works out. Yeah, yeah, 646 00:33:53,920 --> 00:33:56,840 Speaker 1: that's Clancy Brown, the Kurgain. Okay, we could probably do 647 00:33:56,920 --> 00:34:00,280 Speaker 1: a whole episode on SpongeBob. I'm just discovering SpongeBob. I've 648 00:34:00,280 --> 00:34:03,040 Speaker 1: never really watched it before. But there's no you know, 649 00:34:03,120 --> 00:34:06,040 Speaker 1: daily show right now. We've been watching other things, and 650 00:34:06,080 --> 00:34:09,440 Speaker 1: so we've been watching episodes of SpongeBob and it's amazingly 651 00:34:09,560 --> 00:34:12,400 Speaker 1: education and you know, actually, well biologists created that show. 652 00:34:12,520 --> 00:34:15,759 Speaker 1: Oh yeah, yeah, I got that about that. Um. Well, 653 00:34:16,239 --> 00:34:18,080 Speaker 1: so there we have it. Uh, if you have anything 654 00:34:18,080 --> 00:34:21,080 Speaker 1: you would like to share with us, um, things related 655 00:34:21,080 --> 00:34:23,480 Speaker 1: to the podcasts that we've discussed in the past, or 656 00:34:23,600 --> 00:34:25,520 Speaker 1: the or the more recent ones. Let us know. You 657 00:34:25,560 --> 00:34:28,359 Speaker 1: can find us on Facebook as stuff to Blow the Mind, 658 00:34:28,480 --> 00:34:30,839 Speaker 1: and we are handle on Twitter is Below the Mind, 659 00:34:30,920 --> 00:34:32,640 Speaker 1: and you can always drop us a line at blow 660 00:34:32,680 --> 00:34:39,799 Speaker 1: the Mind at how stuff works dot com. Be sure 661 00:34:39,840 --> 00:34:42,760 Speaker 1: to check out our new video podcast, Stuff from the Future. 662 00:34:43,080 --> 00:34:45,399 Speaker 1: Join how Stuff Work staff as we explore the most 663 00:34:45,400 --> 00:34:48,280 Speaker 1: promising and perplexing possibilities of tomorrow.