1 00:00:08,680 --> 00:00:10,920 Speaker 1: Hello, and welcome to Savor production of I Heart Radio. 2 00:00:11,000 --> 00:00:13,520 Speaker 1: I'm Annie Reese and I'm Lareen Vocal Bam, and today 3 00:00:13,560 --> 00:00:18,079 Speaker 1: we have a classic episode for you about bacon. Mm hmmmm, 4 00:00:20,640 --> 00:00:24,079 Speaker 1: it's always a hit. Uh I. I believe I've told 5 00:00:24,120 --> 00:00:27,880 Speaker 1: this story multiple times, but I remember asking our coworker 6 00:00:27,920 --> 00:00:32,640 Speaker 1: and friend, Tyler Clang, who recently had a birthday. Happy Birthday, Tyler, 7 00:00:32,800 --> 00:00:36,159 Speaker 1: Happy birthday, Tyler. Uh where I was like, what's your 8 00:00:36,200 --> 00:00:38,320 Speaker 1: favorite food? Because we would have those d D sessions 9 00:00:38,320 --> 00:00:40,519 Speaker 1: and I was like, what's your favorite I could make 10 00:00:40,560 --> 00:00:42,600 Speaker 1: something that was back when I was making a bunch 11 00:00:42,640 --> 00:00:44,880 Speaker 1: of food. I don't do that so much anymore. Well, 12 00:00:45,159 --> 00:00:47,240 Speaker 1: you're the d M now, like you have a couple 13 00:00:47,320 --> 00:00:50,040 Speaker 1: other things to do. Just a few. Yeah, I'm just 14 00:00:50,159 --> 00:00:52,440 Speaker 1: a few. And he was like, Oh, I just really 15 00:00:52,479 --> 00:00:55,800 Speaker 1: eat whatever's around. And I remember kind of gasping aloud 16 00:00:55,840 --> 00:01:05,040 Speaker 1: at that, and he said, but I really like bacon. Yeah, yeah, 17 00:01:05,080 --> 00:01:10,200 Speaker 1: it's I mean, it's likable. It is that the smell 18 00:01:10,319 --> 00:01:15,959 Speaker 1: is irresistible. It's salty and fatty and savory and smoky. Um. 19 00:01:16,000 --> 00:01:18,280 Speaker 1: You know, if if it is a thing that you eat, 20 00:01:18,800 --> 00:01:23,319 Speaker 1: you are probably fairly into it. Um. Maybe hopefully not 21 00:01:23,400 --> 00:01:25,800 Speaker 1: like as into it as people on the internet were 22 00:01:25,920 --> 00:01:30,880 Speaker 1: for like a few years there. Yes, it was a 23 00:01:31,120 --> 00:01:35,839 Speaker 1: thing with for a minute, it was perhaps too much, 24 00:01:36,120 --> 00:01:39,680 Speaker 1: too much of a thing. Um. I feel like the 25 00:01:39,720 --> 00:01:45,680 Speaker 1: current you know, like of bacon is fine. We should 26 00:01:45,720 --> 00:01:49,000 Speaker 1: have a bacon meter. We Oh, I'm positive that there's 27 00:01:49,000 --> 00:01:55,520 Speaker 1: a bacon meter out there somewhere already for us. Perfect. Yes, well, 28 00:01:55,560 --> 00:01:59,240 Speaker 1: while we are finding that, um, we are going to 29 00:01:59,680 --> 00:02:02,080 Speaker 1: we have a few updates for you, but I figure 30 00:02:02,120 --> 00:02:05,520 Speaker 1: we'll we'll run them in the end um or at 31 00:02:05,560 --> 00:02:08,520 Speaker 1: the end, not in the end. That sounded way too final. Um. 32 00:02:08,560 --> 00:02:14,160 Speaker 1: And in the meanwhile, we're going to let former Annie 33 00:02:14,160 --> 00:02:28,200 Speaker 1: and Lauren take it away. Hello and welcome to food Stuff. 34 00:02:28,200 --> 00:02:31,640 Speaker 1: I'm An Eeries and I'm Lauren Volk BAM and Annie. 35 00:02:31,639 --> 00:02:33,360 Speaker 1: You wrote in a question at the top of our 36 00:02:33,400 --> 00:02:36,200 Speaker 1: outline today, a very serious one. Would you like to it? 37 00:02:36,200 --> 00:02:39,320 Speaker 1: Would you like to share it with our listeners? Are 38 00:02:39,360 --> 00:02:44,000 Speaker 1: you agon or some bacon? You want to be a 39 00:02:44,040 --> 00:02:49,480 Speaker 1: big pig two? OI? Thank you, Lauren, thanks for setting 40 00:02:49,520 --> 00:02:51,880 Speaker 1: that up and letting me letting me do. Lion King 41 00:02:51,880 --> 00:02:54,239 Speaker 1: is one of my favorite favorite films. Oh. Yes, and 42 00:02:54,320 --> 00:02:57,079 Speaker 1: to mon and Pumba are very very important to my heart. 43 00:02:57,800 --> 00:03:01,720 Speaker 1: So we're talking about bacon. We are not the lion king. No, 44 00:03:01,840 --> 00:03:07,640 Speaker 1: but don't get me started. Um, the US and Canada 45 00:03:07,880 --> 00:03:10,760 Speaker 1: we've been in the midst of kind of a bacon mania. 46 00:03:10,880 --> 00:03:14,280 Speaker 1: That's what it's called. It's called by people who study 47 00:03:14,400 --> 00:03:17,680 Speaker 1: these things, bacon mania. Yeah, we did not come up 48 00:03:17,680 --> 00:03:21,680 Speaker 1: with that. No. Um, A fun but superfluous study out 49 00:03:21,720 --> 00:03:25,800 Speaker 1: of Canada showed that of respondents said they'd rather have 50 00:03:25,919 --> 00:03:32,040 Speaker 1: bacon than sex. Wow, But I got another question, equally serious. 51 00:03:32,639 --> 00:03:35,400 Speaker 1: Has bacon jumped the shark? I think it kind of 52 00:03:35,440 --> 00:03:38,800 Speaker 1: sort of has. Oh, no, it's right. When I was 53 00:03:38,800 --> 00:03:43,640 Speaker 1: writing this, doing the research, typing away onion, headline pops 54 00:03:43,720 --> 00:03:47,240 Speaker 1: up on my sorter feed, FDA cancels bacon recall after 55 00:03:47,320 --> 00:03:53,200 Speaker 1: finding US population already ate it. Oh, oh, it's funny 56 00:03:53,200 --> 00:03:56,520 Speaker 1: because it's true. It is. We We do like our bacon, 57 00:03:57,120 --> 00:04:03,160 Speaker 1: We certainly do. But hey, bacon, what is it? It 58 00:04:03,360 --> 00:04:07,119 Speaker 1: is a salt cured and often smoked pork product from 59 00:04:07,120 --> 00:04:08,720 Speaker 1: one of a couple of different parts of a pig, 60 00:04:08,800 --> 00:04:11,880 Speaker 1: depending on what style of bacon you're talking about. American 61 00:04:11,920 --> 00:04:14,320 Speaker 1: style bacon comes from the belly or the side of 62 00:04:14,360 --> 00:04:17,440 Speaker 1: the pig and has a perhaps even mix of meat 63 00:04:17,520 --> 00:04:21,360 Speaker 1: and fat. This cut is sometimes also sold uncured as 64 00:04:21,440 --> 00:04:25,960 Speaker 1: pork belly. Oh, I didn't know that. Canadian bacon is 65 00:04:26,000 --> 00:04:28,400 Speaker 1: a leaner cut from the loin, more similar to what 66 00:04:28,600 --> 00:04:31,440 Speaker 1: we Americans think of as ham. It comes from the 67 00:04:31,440 --> 00:04:35,720 Speaker 1: pig's back um around yeah, the loin, and has most 68 00:04:35,760 --> 00:04:38,920 Speaker 1: of the fat trimmed off. In the UK, what we 69 00:04:38,960 --> 00:04:42,960 Speaker 1: call bacon in the US is known as streaky bacon. Um. 70 00:04:43,000 --> 00:04:45,520 Speaker 1: A side of bacon is called a gammon, and a 71 00:04:45,640 --> 00:04:49,040 Speaker 1: UK style slice is called a rasher. A rashers are 72 00:04:49,120 --> 00:04:51,800 Speaker 1: cut from the back and the side of the pig, 73 00:04:51,839 --> 00:04:55,839 Speaker 1: incorporating parts used in both American and Canadian bacon. More 74 00:04:55,960 --> 00:05:00,320 Speaker 1: fat is left on than in the typical Canadian bacon's aisle, 75 00:05:00,640 --> 00:05:05,320 Speaker 1: and the meat is more marble marbled with fat as well. Yeah. Panchetta, 76 00:05:05,480 --> 00:05:07,839 Speaker 1: which is Italian style bacon, is also cut from that 77 00:05:07,920 --> 00:05:10,880 Speaker 1: fatty belly or or side, though it's not usually smoked. 78 00:05:11,240 --> 00:05:14,320 Speaker 1: German style bacon a k speck is also the same cut, 79 00:05:14,400 --> 00:05:16,720 Speaker 1: and it's commonly smoked with beech wood, which I've heard 80 00:05:16,760 --> 00:05:20,920 Speaker 1: gives it a distinctly different flavor experience than a hickory 81 00:05:20,960 --> 00:05:25,560 Speaker 1: smoked bacon, which is pretty standard for American yeah um. 82 00:05:25,720 --> 00:05:29,280 Speaker 1: Spanish style or tocino is also from the belly, though 83 00:05:29,320 --> 00:05:32,200 Speaker 1: it's more likely to be served in cubes rather than slices, 84 00:05:32,680 --> 00:05:36,000 Speaker 1: and is only vaguely related to the Filipino breakfast food. 85 00:05:38,200 --> 00:05:41,359 Speaker 1: Duly noted. Yeah, so don't don't have time for it today. 86 00:05:43,240 --> 00:05:44,760 Speaker 1: I just wanted to say, we got a lot of 87 00:05:44,760 --> 00:05:48,880 Speaker 1: bacon stuff to pop and emalogy wise, bacon most likely 88 00:05:48,920 --> 00:05:53,080 Speaker 1: comes from an old High German word for buttock bahole, 89 00:05:53,440 --> 00:05:57,279 Speaker 1: which itself goes back to an older German dialect word cone, 90 00:05:57,880 --> 00:06:02,239 Speaker 1: Old Dutch had bacon and old French head, but com 91 00:06:02,480 --> 00:06:05,040 Speaker 1: lots of possibilities there could have come from any or all. 92 00:06:05,240 --> 00:06:09,320 Speaker 1: Yeah really, at first the term referred to all pork. 93 00:06:09,720 --> 00:06:12,040 Speaker 1: It wasn't until the mid sixteenth century that it came 94 00:06:12,080 --> 00:06:14,360 Speaker 1: to mean a specific cut of pork, which is you 95 00:06:14,360 --> 00:06:20,080 Speaker 1: can imagine, makes research fun real interesting. So that's what 96 00:06:20,160 --> 00:06:25,479 Speaker 1: bacon is, But how is it made? Well? Interestingly, a 97 00:06:25,520 --> 00:06:28,880 Speaker 1: couple of the very things that make bacon delicious also 98 00:06:29,200 --> 00:06:31,840 Speaker 1: made it safer to eat for a longer period of time, 99 00:06:31,839 --> 00:06:34,919 Speaker 1: back before refrigeration existed, and so that is why bacon 100 00:06:35,040 --> 00:06:37,880 Speaker 1: is made the way it is, which is um okay. 101 00:06:37,960 --> 00:06:40,919 Speaker 1: So whatever type of bacon you're talking about, you're going 102 00:06:40,960 --> 00:06:44,880 Speaker 1: to start with a slab of pork belly side loin. 103 00:06:45,520 --> 00:06:48,360 Speaker 1: It's trimmed so that it will produce identical pieces when 104 00:06:48,360 --> 00:06:52,560 Speaker 1: it's sliced. Then you cure it. Traditionally, that's applying a 105 00:06:52,640 --> 00:06:56,120 Speaker 1: dry rub of salt and probably sugar and spices. Salt 106 00:06:56,200 --> 00:07:00,760 Speaker 1: and sugar are both hygroscopic, meaning they draw water to them. 107 00:07:00,800 --> 00:07:04,080 Speaker 1: This dissolves the sugar and salt crystals, and via osmosis, 108 00:07:04,120 --> 00:07:06,520 Speaker 1: they enter the meat and push water out to the 109 00:07:06,560 --> 00:07:09,400 Speaker 1: surface where it can evaporate. A little bit more on 110 00:07:09,400 --> 00:07:13,280 Speaker 1: that in our salt episode, which is happening either right 111 00:07:13,320 --> 00:07:16,120 Speaker 1: before this or right after. It could be either, we 112 00:07:16,200 --> 00:07:20,480 Speaker 1: never know mystery. For mass production, it's more likely that 113 00:07:20,600 --> 00:07:24,480 Speaker 1: a brine solution of salt, sugar, nitrates or nitrates and 114 00:07:24,680 --> 00:07:27,560 Speaker 1: spices will be used instead of a dry rub. Either 115 00:07:27,600 --> 00:07:29,800 Speaker 1: the meat will be soaked in this brine or the 116 00:07:29,840 --> 00:07:33,360 Speaker 1: brine will be injected into the meat. This is quicker 117 00:07:33,360 --> 00:07:36,600 Speaker 1: and easier to mecanize, but has the same result of 118 00:07:36,760 --> 00:07:41,000 Speaker 1: adding salt and sugar to the meat. However, you do it. 119 00:07:41,080 --> 00:07:45,520 Speaker 1: You then let the slab hang out literally in a cool, 120 00:07:45,640 --> 00:07:48,280 Speaker 1: dry area for a period of time a few hours 121 00:07:48,320 --> 00:07:50,520 Speaker 1: up to a couple of weeks, to let the salt 122 00:07:50,560 --> 00:07:54,160 Speaker 1: and sugar do their work. This preserves the meat because 123 00:07:54,520 --> 00:07:57,520 Speaker 1: salt and sugar mess with any microorganisms that could get 124 00:07:57,520 --> 00:07:59,640 Speaker 1: in and start breaking the meat down and making it 125 00:07:59,680 --> 00:08:02,280 Speaker 1: spoil all. And they do that in a couple of ways. 126 00:08:02,320 --> 00:08:05,880 Speaker 1: They interfere with the microbes enzymes and DNA, and they 127 00:08:05,880 --> 00:08:10,920 Speaker 1: remove the microbes water supply which they need. Yeah, So 128 00:08:11,120 --> 00:08:14,080 Speaker 1: when the meat is done curing, you wash the slab 129 00:08:14,120 --> 00:08:16,960 Speaker 1: to remove any residues. And then if you're smoking the meat, 130 00:08:17,040 --> 00:08:20,040 Speaker 1: and traditionally speaking you are, you place the slab in 131 00:08:20,080 --> 00:08:23,640 Speaker 1: a chamber that that captures the smoke from damp, low 132 00:08:23,680 --> 00:08:27,800 Speaker 1: heat smoldering wood, thus infusing the meat with the smoke. 133 00:08:28,320 --> 00:08:30,240 Speaker 1: This takes a few days, during which the meat also 134 00:08:30,320 --> 00:08:32,959 Speaker 1: dries out a little bit more, and the albeit mild 135 00:08:33,000 --> 00:08:38,439 Speaker 1: heat and smoke particles are also anti microbial. For mass production, 136 00:08:38,520 --> 00:08:42,280 Speaker 1: the meat will be thermally processed with or without smoke 137 00:08:42,360 --> 00:08:46,120 Speaker 1: from some moistened sawdust. Probably This is done quickly in 138 00:08:46,200 --> 00:08:49,560 Speaker 1: high temperature ovens instead of literally smoking the meat. You 139 00:08:49,640 --> 00:08:52,760 Speaker 1: might add liquid smoke for flavoring, which is an industrial 140 00:08:52,800 --> 00:08:55,280 Speaker 1: product that is made of smoke, and man, I want 141 00:08:55,280 --> 00:08:57,160 Speaker 1: to do a whole episode on it now. I had 142 00:08:57,200 --> 00:09:00,000 Speaker 1: no idea. Um, I don't think it has the same 143 00:09:00,000 --> 00:09:06,280 Speaker 1: anti microbial properties of traditional airborne smoke. But since we 144 00:09:06,320 --> 00:09:11,760 Speaker 1: have refrigeration now, that doesn't particularly matter. Mass produced bacon, 145 00:09:11,840 --> 00:09:15,199 Speaker 1: and especially the super fast process injection cured stuff, which 146 00:09:15,240 --> 00:09:16,760 Speaker 1: which happens over the course of like a couple of 147 00:09:16,800 --> 00:09:19,200 Speaker 1: hours rather than this whole like multi day or multi 148 00:09:19,200 --> 00:09:22,840 Speaker 1: week process. Um, it retains more liquid and can even 149 00:09:22,880 --> 00:09:27,120 Speaker 1: exceed its original uncured slab in weight due to that 150 00:09:27,160 --> 00:09:29,920 Speaker 1: added liquid. Though not if you want to be able 151 00:09:29,920 --> 00:09:32,120 Speaker 1: to call it bacon here in the United States, thank 152 00:09:32,160 --> 00:09:37,160 Speaker 1: you very much. Yeah. Yeah, cured bacon has to have 153 00:09:37,640 --> 00:09:41,760 Speaker 1: less less than or equal weight to the original stuff 154 00:09:42,600 --> 00:09:48,160 Speaker 1: the original uncured to be called bacon. Well, alright, then 155 00:09:48,280 --> 00:09:52,200 Speaker 1: that'll show you. Yeah, there's a lot of bigger finger happening. 156 00:09:52,480 --> 00:09:56,480 Speaker 1: I'm not sure at who, but you know you the 157 00:09:56,480 --> 00:10:00,600 Speaker 1: bacon producer. Ah, yes, right, uh huh. And that's it. 158 00:10:01,000 --> 00:10:03,400 Speaker 1: You've turned a slab of pork into a slab of bacon. 159 00:10:03,520 --> 00:10:05,880 Speaker 1: It is ready to be chilled and sliced. I love 160 00:10:05,920 --> 00:10:11,800 Speaker 1: your use of that's it. Liquid smoke, thermal processing, that's it. 161 00:10:12,240 --> 00:10:17,240 Speaker 1: That's probably need to do. Yeah. There is also shelf 162 00:10:17,360 --> 00:10:20,560 Speaker 1: stable bacon, which is bacon that has been processed like 163 00:10:20,600 --> 00:10:22,640 Speaker 1: this or meat that has been processed like this to 164 00:10:22,720 --> 00:10:26,520 Speaker 1: create bacon and then sliced and pre cooked so that 165 00:10:26,640 --> 00:10:31,079 Speaker 1: its water activity is at or below zero point eight five, 166 00:10:31,280 --> 00:10:34,640 Speaker 1: which means that bacteria cannot grow in it. Right. Yeah, 167 00:10:36,080 --> 00:10:44,520 Speaker 1: if you're looking to hear that bacon is good for you, well, 168 00:10:45,320 --> 00:10:49,679 Speaker 1: this isn't really the podcast for you, I suppose no, maybe, yeah, 169 00:10:50,040 --> 00:10:51,960 Speaker 1: just playing music really loud, but for the next like 170 00:10:52,000 --> 00:10:58,320 Speaker 1: two minutes. Um, okay. Bacon always has salt since it's 171 00:10:58,400 --> 00:11:01,000 Speaker 1: used for curing the meat, and it also is useful 172 00:11:01,040 --> 00:11:04,319 Speaker 1: in prohibiting back to your growth. Nitrite is another thing 173 00:11:04,320 --> 00:11:07,800 Speaker 1: that's present in a lot of bacon products, primarily to 174 00:11:08,480 --> 00:11:14,200 Speaker 1: prevent toxin and ren rancidness happening. Yeah. Nitrites are really 175 00:11:14,200 --> 00:11:19,080 Speaker 1: good at preventing clastroodium botulinum growth, which causes botulism, which 176 00:11:19,080 --> 00:11:21,920 Speaker 1: you don't want, no, no, uh. And that's also it 177 00:11:21,960 --> 00:11:24,160 Speaker 1: gives it that pink hue which right, come up a 178 00:11:24,240 --> 00:11:28,439 Speaker 1: couple of times that the nitrites not this but not botuless. 179 00:11:28,640 --> 00:11:33,880 Speaker 1: No other additives you might find on bacon labels or spices, flavorings, maple, sugar, 180 00:11:34,000 --> 00:11:37,720 Speaker 1: and would smoke. Serving size of bacon, which is usually 181 00:11:37,760 --> 00:11:41,160 Speaker 1: three slices, will run you on calories, nine grams of fat, 182 00:11:41,360 --> 00:11:44,679 Speaker 1: seven point five grams of protein, thirty milligrams of cholesterol, 183 00:11:44,960 --> 00:11:49,520 Speaker 1: and four thirty five milligrams of sodium. Um. That's kind 184 00:11:49,520 --> 00:11:52,720 Speaker 1: of a bunch. Yeah. Yeah, we just did the salt 185 00:11:53,000 --> 00:11:55,920 Speaker 1: episode right before this, so yeah, it is a very 186 00:11:56,080 --> 00:12:00,439 Speaker 1: calorie dense food. Yeah. According to once the out of 187 00:12:00,480 --> 00:12:03,880 Speaker 1: Columbia University, consumption of bacon and other cured meats was 188 00:12:03,920 --> 00:12:08,080 Speaker 1: related to an increase in chronic obstructive pulmonary disease, which 189 00:12:08,080 --> 00:12:12,319 Speaker 1: the researchers hypothesize is due to the sodium nitrates. They 190 00:12:12,360 --> 00:12:15,400 Speaker 1: also posited that eating bacon could be bad for your 191 00:12:15,520 --> 00:12:18,200 Speaker 1: arteries and blood vessels, which in turn could lead to 192 00:12:18,200 --> 00:12:21,720 Speaker 1: an increased risk of heart disease. The Harvard School of 193 00:12:21,720 --> 00:12:23,720 Speaker 1: Public Health came out with a study in two thousand 194 00:12:23,840 --> 00:12:27,400 Speaker 1: ten that suggested consumption of meats that were processed through 195 00:12:27,480 --> 00:12:31,680 Speaker 1: either smoking, carrying, or salting was linked to increased risk 196 00:12:31,840 --> 00:12:36,080 Speaker 1: of diabetes and once again heart disease. Another study from 197 00:12:36,120 --> 00:12:38,560 Speaker 1: Harvard found that men who ate a lot of processed 198 00:12:38,559 --> 00:12:42,680 Speaker 1: meats had lower sperm couts. Lots of factors involved there, though, 199 00:12:44,000 --> 00:12:48,040 Speaker 1: um One positive study from University of North Carolina a 200 00:12:48,120 --> 00:12:52,520 Speaker 1: micro nurture at present in pork bacon called colline might 201 00:12:52,559 --> 00:12:54,959 Speaker 1: be good for the brain development of babies in the womb. 202 00:12:55,960 --> 00:12:59,679 Speaker 1: Another positive study from Nature Chemical Biology found that niacin 203 00:12:59,800 --> 00:13:02,079 Speaker 1: or it's gonna be three present in foods like bacon, 204 00:13:02,240 --> 00:13:05,000 Speaker 1: might help you live a bit longer. However, you can 205 00:13:05,120 --> 00:13:09,880 Speaker 1: get nyacin from other non bacon healthier sources. Yes, but 206 00:13:10,040 --> 00:13:11,640 Speaker 1: you know the jewel and all of this. Our bodies 207 00:13:11,679 --> 00:13:15,520 Speaker 1: are complicated. More research is needed. Take it with a 208 00:13:15,600 --> 00:13:19,880 Speaker 1: grain of salt. Yeah. Oh, and here here's another question 209 00:13:19,960 --> 00:13:26,959 Speaker 1: for you, Lauren. Is bacon better for you than tilapia? What? What? 210 00:13:27,960 --> 00:13:30,439 Speaker 1: I've never heard of this either, but we had a 211 00:13:30,600 --> 00:13:34,959 Speaker 1: couple of listeners has emailed in about this, and apparently 212 00:13:35,520 --> 00:13:39,000 Speaker 1: it was a popular click baity headline like a year 213 00:13:39,120 --> 00:13:42,840 Speaker 1: or so ago. Okay, the claim was telapia cost cancer 214 00:13:43,480 --> 00:13:48,400 Speaker 1: and maybe also Alzheimer's, Therefore you're better off eating bacon. Oh, yeah, 215 00:13:48,720 --> 00:13:50,880 Speaker 1: that doesn't sound like it's taking all of the factors 216 00:13:51,840 --> 00:13:55,959 Speaker 1: into consideration, and the tilapia versus bacon it seems kind 217 00:13:56,000 --> 00:14:00,960 Speaker 1: of productive. Um. But as you may suspect, yeah, it's untrue. 218 00:14:01,040 --> 00:14:03,880 Speaker 1: The rumors stand from two thousand eight paper out of 219 00:14:04,000 --> 00:14:07,640 Speaker 1: the Journal of the American Dietetic Association that found, in 220 00:14:07,760 --> 00:14:10,520 Speaker 1: so many words, telapia wasn't a good choice for people 221 00:14:10,520 --> 00:14:13,920 Speaker 1: who were eating it to control inflammatory diseases, and that 222 00:14:14,559 --> 00:14:19,000 Speaker 1: if you disregard all other nutritional information, bacon and hamburger 223 00:14:19,200 --> 00:14:22,760 Speaker 1: had less of an inflammatory potential. Yeah, but that's if 224 00:14:22,800 --> 00:14:27,600 Speaker 1: you disregard everything else. Um. So many experts distributed the claim, 225 00:14:27,800 --> 00:14:30,840 Speaker 1: especially after the media ran with the headline bacon better 226 00:14:30,880 --> 00:14:33,680 Speaker 1: for you than t labia. The study author claimed he 227 00:14:34,040 --> 00:14:37,280 Speaker 1: never intended to paint telapia as the cause of anything bad, 228 00:14:37,680 --> 00:14:39,440 Speaker 1: but that he believed he should be eating fish with 229 00:14:39,520 --> 00:14:43,720 Speaker 1: more maga threes like salmon. Reading about the study seems 230 00:14:43,760 --> 00:14:47,080 Speaker 1: like there were some problems with the methodology. Um. And 231 00:14:47,160 --> 00:14:49,400 Speaker 1: as for the Alzheimer's claim, that seems to be on 232 00:14:49,880 --> 00:14:53,680 Speaker 1: shaky scientific ground as well. There are very conflicting studies. 233 00:14:54,520 --> 00:14:57,720 Speaker 1: And as for the cancer things specifically, there was a 234 00:14:57,840 --> 00:15:00,800 Speaker 1: story floating around that talapia had ten times the amount 235 00:15:00,840 --> 00:15:06,160 Speaker 1: of carcinogens of other fish. That number does not seem 236 00:15:06,240 --> 00:15:10,160 Speaker 1: to bear out the future episode for sure, But short 237 00:15:10,280 --> 00:15:13,040 Speaker 1: version is that overall, no, bacon is not better for 238 00:15:13,160 --> 00:15:18,280 Speaker 1: you in silapia. No, no, generally, generally generally not. I 239 00:15:18,320 --> 00:15:22,560 Speaker 1: mean I don't know. Yeah, oh food food reporters do better. 240 00:15:23,640 --> 00:15:28,360 Speaker 1: Yeah's a problem. And like science, I feel like a 241 00:15:28,440 --> 00:15:31,640 Speaker 1: lot of times you're trying to sell paper, not me specifically, 242 00:15:31,720 --> 00:15:35,359 Speaker 1: but you know, and so you just condense these complicated, 243 00:15:35,480 --> 00:15:38,960 Speaker 1: nuanced scientific things to eat more bacon right to something 244 00:15:39,040 --> 00:15:42,400 Speaker 1: that will sell because someone like me who loves bacon 245 00:15:42,440 --> 00:15:45,680 Speaker 1: is like, okay, perfect science is telling me more bacon. 246 00:15:45,840 --> 00:15:49,560 Speaker 1: I am on board. Yeah, And then another study comes 247 00:15:49,600 --> 00:15:53,360 Speaker 1: out never eat bacon again, like, oh, people do what 248 00:15:53,400 --> 00:15:55,600 Speaker 1: they want to do is generally what I'm saying, indeed, 249 00:15:56,120 --> 00:15:59,160 Speaker 1: which is including eating a lot of bacon a whole bunch. 250 00:15:59,520 --> 00:16:02,680 Speaker 1: America ends eight an average of eighteen pounds of pork 251 00:16:02,720 --> 00:16:07,880 Speaker 1: bacon a year as often um this is five billion, 252 00:16:08,240 --> 00:16:12,200 Speaker 1: seven hundred sixty million pounds of bacon a year. And 253 00:16:12,240 --> 00:16:14,640 Speaker 1: if you take into account all of the religions or diets, 254 00:16:14,680 --> 00:16:18,120 Speaker 1: that don't allow for pork. Um, some of us eat 255 00:16:18,240 --> 00:16:21,880 Speaker 1: away more than that. Um. Seventies percent of bacon is 256 00:16:21,960 --> 00:16:25,320 Speaker 1: eating for breakfast in the yes. Um. And there are, 257 00:16:25,440 --> 00:16:28,640 Speaker 1: of course pork bacon alternatives, turkey bacon, invitation bacon, a 258 00:16:28,720 --> 00:16:33,200 Speaker 1: few mothers shure. Yeah. Bacon has seen quite the rise 259 00:16:33,520 --> 00:16:36,920 Speaker 1: in popularity. From two thousand one to two thousand nine, 260 00:16:37,080 --> 00:16:39,440 Speaker 1: the amount of bacon used in food services rose by 261 00:16:39,600 --> 00:16:42,800 Speaker 1: twenty five percent, and the annual growth rate from two 262 00:16:42,840 --> 00:16:45,960 Speaker 1: thousand eleven to two thirteen was two point four percent. 263 00:16:46,520 --> 00:16:49,320 Speaker 1: That same year, two thirteen, US bacon sales were four 264 00:16:49,440 --> 00:16:52,600 Speaker 1: billion dollars. Yeah. This level of consumption led to the 265 00:16:52,680 --> 00:16:55,440 Speaker 1: lowest level of frozen pork belly in the US inventory 266 00:16:55,960 --> 00:17:02,040 Speaker 1: in December twenty sixteen since nineteen fifty seven. Yeah. Um huh. 267 00:17:03,200 --> 00:17:06,640 Speaker 1: The US doesn't really import bacon, and grocery store bacon 268 00:17:06,720 --> 00:17:10,959 Speaker 1: is generally pretty cheap. Yeah yeah. And although there has 269 00:17:11,040 --> 00:17:15,480 Speaker 1: been that whole bacon mania thing here in North America, 270 00:17:15,720 --> 00:17:19,480 Speaker 1: the rest of the world likes it too. Um. According 271 00:17:19,520 --> 00:17:22,520 Speaker 1: to a company called more Door Intelligence, And I cannot 272 00:17:22,640 --> 00:17:25,240 Speaker 1: believe someone named a company that, y'all Lord of the 273 00:17:25,320 --> 00:17:28,240 Speaker 1: Rings fans see me, I know you do. But according 274 00:17:28,320 --> 00:17:32,040 Speaker 1: to more Door Intelligence, as often, the global market for 275 00:17:32,200 --> 00:17:37,040 Speaker 1: bacon was valued at about fifty six billion dollars, and 276 00:17:37,160 --> 00:17:39,800 Speaker 1: it's expected to rise as the developing world grows more 277 00:17:39,840 --> 00:17:43,640 Speaker 1: able to afford meat products. I feel like more Door 278 00:17:43,680 --> 00:17:45,960 Speaker 1: Intelligence is what you could have called the Ring race. 279 00:17:46,400 --> 00:17:50,840 Speaker 1: Oh Man, Yeah, totally. Someone should write token a letter 280 00:17:55,400 --> 00:17:57,119 Speaker 1: Lord of the Rings. But if it was like a 281 00:17:57,240 --> 00:18:02,680 Speaker 1: boring company anyway. Yes, I'm sure that fan fiction exists somewhere. 282 00:18:02,760 --> 00:18:06,960 Speaker 1: I'm positive after I read that Velvita fan fiction, I 283 00:18:07,119 --> 00:18:11,520 Speaker 1: would be hard pressed to believe that doesn't exist. All Right, 284 00:18:12,440 --> 00:18:15,040 Speaker 1: We've got a lot of history to talk about. We do, yes, 285 00:18:15,359 --> 00:18:17,640 Speaker 1: but first we have a quick break for a word 286 00:18:17,680 --> 00:18:30,399 Speaker 1: from our sponsor, and we're back. Thank you, sponsor. Than 287 00:18:31,680 --> 00:18:37,280 Speaker 1: the history of assalted pork products goes way back, at 288 00:18:37,320 --> 00:18:40,159 Speaker 1: least thousands of years back from when you find salted 289 00:18:40,200 --> 00:18:45,400 Speaker 1: pork belly on ancient Chinese tables. The Roman Empire differentiated 290 00:18:45,440 --> 00:18:49,840 Speaker 1: between ham and shoulder bacon, which they called potasso. I 291 00:18:49,960 --> 00:18:52,200 Speaker 1: keep saying it like picasso in my head, but I 292 00:18:52,400 --> 00:18:57,359 Speaker 1: who knows potasso? Potasso? You say, you say potato, I 293 00:18:57,400 --> 00:19:01,600 Speaker 1: say tasso. Um, you dry salt or barrel, the meat 294 00:19:01,680 --> 00:19:05,119 Speaker 1: in its own brine, each game with a particular cooking method. 295 00:19:05,160 --> 00:19:07,840 Speaker 1: According to the writings in a picios, which we have 296 00:19:07,960 --> 00:19:11,879 Speaker 1: mentioned before on this very podcast. Um, it described how 297 00:19:11,960 --> 00:19:16,160 Speaker 1: both were first boiled with dried figs figs. Okay, yeah, 298 00:19:16,520 --> 00:19:19,480 Speaker 1: but hamm was typically baked, sometimes with some flour and paste, 299 00:19:19,520 --> 00:19:22,040 Speaker 1: and bacon was browned and intended to be served with 300 00:19:22,400 --> 00:19:26,399 Speaker 1: sauce of wine and pepper. That sounds good. Yeah. Bacon 301 00:19:26,560 --> 00:19:29,840 Speaker 1: was cheap and a key component of the peasant diet 302 00:19:30,160 --> 00:19:35,920 Speaker 1: in Europe. In twelfth century England, a small town church 303 00:19:36,200 --> 00:19:39,000 Speaker 1: would give any married man who would swear before the 304 00:19:39,040 --> 00:19:43,960 Speaker 1: congregation and God himself or herself. We're not saying, yeah, 305 00:19:44,280 --> 00:19:46,520 Speaker 1: that he had not argued with his wife for a 306 00:19:46,640 --> 00:19:50,080 Speaker 1: year and a day, he would be bequeathed a side 307 00:19:50,119 --> 00:19:53,280 Speaker 1: of bacon or a flitch of bacon. Thus, a man 308 00:19:53,359 --> 00:19:58,160 Speaker 1: who bought home the bacon was very respected in the community. Okay. 309 00:19:58,320 --> 00:20:00,560 Speaker 1: Over time, bringing home the bacon of evolved to mean 310 00:20:00,720 --> 00:20:03,880 Speaker 1: making money for the home. That's where the phrase comes from. 311 00:20:04,680 --> 00:20:08,760 Speaker 1: Maybe probably maybe, Yeah, hard to pend these things down. Um. 312 00:20:09,040 --> 00:20:11,399 Speaker 1: Apparently this is still sort of a thing in the 313 00:20:11,600 --> 00:20:15,760 Speaker 1: town of Great Dunmo, where the phrase originated. Every four years, 314 00:20:16,119 --> 00:20:19,480 Speaker 1: married couples can take part in the Dunmo Flitch Trials. 315 00:20:20,000 --> 00:20:22,200 Speaker 1: This involves the couple appearing before a judge and jury 316 00:20:22,240 --> 00:20:25,639 Speaker 1: composed of six single dudes and six single ladies, and 317 00:20:25,760 --> 00:20:28,760 Speaker 1: doing their best to convince them that for one year 318 00:20:29,119 --> 00:20:32,359 Speaker 1: and one day they have not wished they weren't married. 319 00:20:33,640 --> 00:20:36,240 Speaker 1: If they convinced the judge and jury, the couple goes 320 00:20:36,359 --> 00:20:40,680 Speaker 1: home with a flitch of bacon. This is so delightful 321 00:20:40,760 --> 00:20:43,800 Speaker 1: to me. I'm so glad that this happened. I know 322 00:20:44,640 --> 00:20:46,760 Speaker 1: if anyone's ever witnessed the sort been a part of it, 323 00:20:46,840 --> 00:20:50,760 Speaker 1: please write it absolutely. Christopher Columbus landed in Cuba with 324 00:20:50,920 --> 00:20:55,560 Speaker 1: eight pigs, but in nine Hernando de Soto arrived to 325 00:20:55,720 --> 00:20:59,400 Speaker 1: the New World with thirteen pigs um and within three 326 00:20:59,440 --> 00:21:02,840 Speaker 1: years that and I'm grew to seven hundred. Yeah, pretty fast. 327 00:21:03,560 --> 00:21:07,399 Speaker 1: The National Pork Board bestows De Soto with the title 328 00:21:07,600 --> 00:21:11,720 Speaker 1: the Father of the American pork industry. Yeah. Pigs and 329 00:21:11,720 --> 00:21:13,720 Speaker 1: bacon were pretty much a part of the Colonies and 330 00:21:13,880 --> 00:21:17,879 Speaker 1: later American diet from the starts. The brining was useful 331 00:21:18,200 --> 00:21:23,000 Speaker 1: pre refrigeration. Pigs and pork were allegedly a piece offering 332 00:21:23,040 --> 00:21:27,560 Speaker 1: to the Native Americans um given by old war imperialists 333 00:21:27,600 --> 00:21:30,920 Speaker 1: and conquerors, like hey, here we are some pigs, Like 334 00:21:31,040 --> 00:21:35,399 Speaker 1: that's going to make it better. Yeah. In sixteen fifty three, 335 00:21:35,440 --> 00:21:38,560 Speaker 1: the Dutch were trying to build around a wall around 336 00:21:38,600 --> 00:21:41,600 Speaker 1: Manhattan Island to prevent entry by both the British and 337 00:21:41,760 --> 00:21:45,200 Speaker 1: Native Americans out of New Amsterdam, which is yeah, New 338 00:21:45,320 --> 00:21:48,280 Speaker 1: York on what eventually would become Wall Street. I did 339 00:21:48,359 --> 00:21:51,159 Speaker 1: not know that, but their progress was undermined by a 340 00:21:51,240 --> 00:21:55,399 Speaker 1: large group of pigs. Even into the nineteenth century, pigs 341 00:21:55,600 --> 00:21:59,200 Speaker 1: ran wild in the streets of New York. Law and wild, 342 00:21:59,680 --> 00:22:04,680 Speaker 1: wild pigs. That sounds terrifying, It actually does. And there's 343 00:22:04,720 --> 00:22:06,480 Speaker 1: a horror movie and I won't go into it, but 344 00:22:06,600 --> 00:22:08,720 Speaker 1: there's a scene with wild pigs. And ever since then 345 00:22:09,840 --> 00:22:11,880 Speaker 1: my movie was in Russian, and I remember that scene 346 00:22:12,000 --> 00:22:15,159 Speaker 1: so clear. I can't forget it. I must move on. 347 00:22:15,800 --> 00:22:19,240 Speaker 1: Author William Ellis wrote in seventeen fifty where there is 348 00:22:19,280 --> 00:22:22,119 Speaker 1: bread and bacon enough, there is no want. In the 349 00:22:22,200 --> 00:22:25,680 Speaker 1: northern parts of England, thousands of families eat little other 350 00:22:25,960 --> 00:22:28,720 Speaker 1: meat than bacon, and indeed in the southern parts, more 351 00:22:28,760 --> 00:22:31,359 Speaker 1: than ever live on bacon, so it was a very 352 00:22:31,480 --> 00:22:36,440 Speaker 1: important part of the die. Prior to the industrial evolution, 353 00:22:36,800 --> 00:22:39,560 Speaker 1: most bacon was produced on local farms are perhaps when 354 00:22:39,560 --> 00:22:42,560 Speaker 1: you're own home, if you had pigs. Some city dwellers 355 00:22:42,600 --> 00:22:45,320 Speaker 1: in Britain even kept pigs in their basements before it 356 00:22:45,440 --> 00:22:49,159 Speaker 1: was outlawed in the nineteen thirties. Yeah, most bacon was 357 00:22:49,200 --> 00:22:51,560 Speaker 1: also drag creed, basically a longer way of carrying bacon 358 00:22:51,600 --> 00:22:56,560 Speaker 1: where you rub the salt on by hand cleod. In 359 00:22:56,680 --> 00:23:01,320 Speaker 1: the seventeen seventies, John Harris Wiltshire set up the very 360 00:23:01,400 --> 00:23:05,600 Speaker 1: first business that in all large scale focused on bacon carring. 361 00:23:06,200 --> 00:23:09,080 Speaker 1: From what I read, this is still the bacon producing 362 00:23:09,160 --> 00:23:12,920 Speaker 1: hub in Britain, so pretty successful there. And from there 363 00:23:13,040 --> 00:23:17,199 Speaker 1: this British born method of making bacon spread throughout Europe. 364 00:23:17,600 --> 00:23:20,800 Speaker 1: Sometime between the seventeenth and eighteenth century, the Asian pig 365 00:23:21,040 --> 00:23:23,960 Speaker 1: was introduced in Europe and crossbed with local pigs to 366 00:23:24,040 --> 00:23:26,240 Speaker 1: produce a pig that allowed for better cuts of bacon. 367 00:23:26,920 --> 00:23:29,120 Speaker 1: Not just that, though, they also read breeds a pig 368 00:23:29,200 --> 00:23:31,680 Speaker 1: better suit for ham, for lard, all kinds of things. 369 00:23:32,960 --> 00:23:37,960 Speaker 1: And let's us now turn to the nephew of Sigmund 370 00:23:38,000 --> 00:23:45,720 Speaker 1: freud one Edward Berne, That Edward Berney's indeed, that's Edward 371 00:23:45,760 --> 00:23:48,000 Speaker 1: bern Some of y'all might not have heard of him, 372 00:23:48,080 --> 00:23:50,840 Speaker 1: but um, around the office, he's a pretty common name, 373 00:23:51,240 --> 00:23:54,240 Speaker 1: mostly due to the diligent work of Ben Bullen and 374 00:23:54,359 --> 00:23:59,600 Speaker 1: stuff they don't want you to know um. In the nineties, 375 00:24:00,000 --> 00:24:03,600 Speaker 1: as was working in advertising and public relations and he 376 00:24:03,880 --> 00:24:08,680 Speaker 1: pretty much created it. Um. He was approached by beech 377 00:24:08,840 --> 00:24:11,240 Speaker 1: Nut Packing, a company that made a lot of products, 378 00:24:11,760 --> 00:24:15,560 Speaker 1: and they wanted to increase their sales of bacon. Grenes 379 00:24:15,640 --> 00:24:17,720 Speaker 1: was on the case. He went to the agency's on 380 00:24:17,880 --> 00:24:20,280 Speaker 1: call doctor and was like, hey, don't you think that 381 00:24:20,359 --> 00:24:22,800 Speaker 1: a big breakfast would be a good thing for the Americans? 382 00:24:23,119 --> 00:24:25,840 Speaker 1: Like the most important meal of the day. What you're saying? 383 00:24:27,000 --> 00:24:29,560 Speaker 1: And I can just see like dollar signs and the 384 00:24:29,640 --> 00:24:35,399 Speaker 1: doctor's eyes as he's like yes, yes, and he the 385 00:24:35,480 --> 00:24:38,200 Speaker 1: doctor reached out to about five thousand of his medical 386 00:24:38,320 --> 00:24:42,040 Speaker 1: friends asking them to agree as well. And agree they did. 387 00:24:42,280 --> 00:24:46,359 Speaker 1: And the study, in heavy quotes, recommended that your health, 388 00:24:46,480 --> 00:24:48,960 Speaker 1: for your health Americans, you should eat a heavier breakfast. 389 00:24:49,160 --> 00:24:51,760 Speaker 1: And if you're looking for ideas, wow, are we still 390 00:24:51,800 --> 00:24:56,520 Speaker 1: just baking an eggs? Yeah? Curious. Yeah, and this is 391 00:24:56,600 --> 00:24:59,119 Speaker 1: where I got the idea for an episode. We're going 392 00:24:59,160 --> 00:25:01,440 Speaker 1: to start researching soon why do we eat three meals 393 00:25:01,480 --> 00:25:03,960 Speaker 1: a day? Because I never really thought about so they 394 00:25:04,040 --> 00:25:07,600 Speaker 1: kind of just made breakfast a thing then. Yeah. Yeah, right, 395 00:25:08,040 --> 00:25:10,280 Speaker 1: very excited to look into that. Yeah, and we didn't 396 00:25:10,280 --> 00:25:13,080 Speaker 1: mention this in the Banana episode, but Burnet has worked 397 00:25:13,119 --> 00:25:15,439 Speaker 1: with the United Fruit Company a k h h Aqda 398 00:25:15,760 --> 00:25:17,359 Speaker 1: to help out with that coup that led to the 399 00:25:17,480 --> 00:25:23,320 Speaker 1: overthrow of the Guatemalan government. Yeah. These uh, there's a 400 00:25:23,400 --> 00:25:29,520 Speaker 1: reason Ben Boland talks about In the nineteen thirties, as 401 00:25:29,680 --> 00:25:36,840 Speaker 1: Jewish American culture started developing kosher beef bacon or bacon substitute. Really, 402 00:25:37,080 --> 00:25:39,680 Speaker 1: I hit the market called beef fry with an E 403 00:25:39,840 --> 00:25:43,480 Speaker 1: on the end um. During rationing of World War Two 404 00:25:43,760 --> 00:25:47,320 Speaker 1: in the nineteen forties, the American Fat Salvage Committee was 405 00:25:47,440 --> 00:25:50,639 Speaker 1: formed and called on housewives to save all the fats 406 00:25:50,720 --> 00:25:54,200 Speaker 1: you had left over from cooking. American Fat Salvage Committee, 407 00:25:54,320 --> 00:25:58,800 Speaker 1: What a name. Disney even got involved, creating a cartoon 408 00:25:59,160 --> 00:26:02,040 Speaker 1: with this line, A skilled of bacon grease is a 409 00:26:02,080 --> 00:26:05,520 Speaker 1: little munitions factory. Every year two billion pounds of waist 410 00:26:05,600 --> 00:26:08,280 Speaker 1: kitchen fats are thrown away enough glycer and for ten 411 00:26:08,480 --> 00:26:15,240 Speaker 1: billion rapid fire cannon shells. Thanks goofy Oh did I 412 00:26:15,359 --> 00:26:18,919 Speaker 1: not mention they wanted the fat for bombs? Oh yeah, okay, 413 00:26:19,760 --> 00:26:22,760 Speaker 1: one pound of fat could make a pound of explosives 414 00:26:22,840 --> 00:26:25,880 Speaker 1: and would also earn you four since if you want 415 00:26:25,920 --> 00:26:28,960 Speaker 1: more explanation, many mouse and Pluto. They've got it all 416 00:26:29,040 --> 00:26:31,399 Speaker 1: for you. And as they stay in the cartoon, fats 417 00:26:31,440 --> 00:26:34,880 Speaker 1: make glyccer and glycer and blows stuff up. Um, looking 418 00:26:34,920 --> 00:26:37,960 Speaker 1: at you, fight club. Only about half of American housewives 419 00:26:38,040 --> 00:26:41,560 Speaker 1: did this, and America wasn't super hurting for it. From 420 00:26:41,600 --> 00:26:44,040 Speaker 1: what I read, it was more about keeping the women busy. 421 00:26:44,240 --> 00:26:49,720 Speaker 1: Oh yeah, okay yeah. Technology and various health trends would 422 00:26:49,760 --> 00:26:53,680 Speaker 1: make bacon cheaper, more plentiful, and weirder over the next 423 00:26:53,760 --> 00:26:56,600 Speaker 1: few decades. In the nineteen sixties, we got that shelf 424 00:26:56,680 --> 00:27:00,600 Speaker 1: stable quick cooking bacon cooks and about two or three 425 00:27:00,640 --> 00:27:02,960 Speaker 1: minutes rather than however long it takes you to cook 426 00:27:03,000 --> 00:27:05,600 Speaker 1: a piece of bacon other than that. Um. The first 427 00:27:05,640 --> 00:27:09,359 Speaker 1: brand may have been Brown and Serve Brown and says 428 00:27:09,359 --> 00:27:12,600 Speaker 1: it right there on the package. Um. These were developed 429 00:27:12,680 --> 00:27:16,880 Speaker 1: both for convenience and due to growing research and concern 430 00:27:17,040 --> 00:27:21,080 Speaker 1: about inhaling the compounds and bacon while they cook. In 431 00:27:21,160 --> 00:27:24,720 Speaker 1: the nineteen seventies, concerns about animal rights and or eating 432 00:27:24,760 --> 00:27:28,800 Speaker 1: too much meat lead food companies to start producing vegetarian 433 00:27:28,840 --> 00:27:32,840 Speaker 1: bacon from soy products, and in the nineteen nineties America 434 00:27:32,920 --> 00:27:38,000 Speaker 1: went hog wild. Yeah forgive me for turkey bacon, a 435 00:27:38,320 --> 00:27:42,400 Speaker 1: processed product made a varying blends of turkeys, white meat, 436 00:27:42,480 --> 00:27:45,520 Speaker 1: dark meat, and fat. It was sold as a healthier 437 00:27:45,560 --> 00:27:49,880 Speaker 1: substitute for bacon, but as always, read your food labels, y'all. 438 00:27:50,040 --> 00:27:52,720 Speaker 1: Some some brands have less fat and fewer calories than 439 00:27:52,760 --> 00:27:56,040 Speaker 1: Park bacon, but others are about comparable, And there's still 440 00:27:56,160 --> 00:27:59,760 Speaker 1: the salt and sugar and nitrates and other preservatives to 441 00:28:00,040 --> 00:28:03,200 Speaker 1: to be thinking about. Yeah, and I think we've mentioned 442 00:28:03,240 --> 00:28:06,320 Speaker 1: this in our Turkey episode. But if you are looking 443 00:28:06,440 --> 00:28:11,440 Speaker 1: for some hilarious ad copy, oh turkey bacon, it's beautiful, 444 00:28:11,560 --> 00:28:14,520 Speaker 1: pushing so hard like it's going to save your life. 445 00:28:15,480 --> 00:28:18,960 Speaker 1: Beat this turkey bacon. So if you're interested, I would 446 00:28:18,960 --> 00:28:20,639 Speaker 1: look it up. I got quite the kick out of it. 447 00:28:22,520 --> 00:28:26,600 Speaker 1: Uh And then um recently in the in the twenty teens, 448 00:28:26,720 --> 00:28:29,879 Speaker 1: during during the height of bacon mania. Um, the number 449 00:28:30,040 --> 00:28:35,119 Speaker 1: of kosher bacon substitutes increased really dramatically UM. Usually labeled 450 00:28:35,200 --> 00:28:39,680 Speaker 1: fake or imitation to avoid possible customer confusion, and made 451 00:28:39,760 --> 00:28:42,960 Speaker 1: with just anything and everything like like lamb two duck 452 00:28:43,080 --> 00:28:48,640 Speaker 1: to soy to algae algae. Yeah yeah, um. And we 453 00:28:48,840 --> 00:28:53,480 Speaker 1: have got some science behind bacon mania, bacon science, yep, 454 00:28:53,640 --> 00:28:56,080 Speaker 1: we do. But first we have one more quick break 455 00:28:56,240 --> 00:29:09,160 Speaker 1: for a word from our sponsor, and we're back, Thank 456 00:29:09,200 --> 00:29:15,680 Speaker 1: you sponsor. All right. Because of bacon's popularity, there there 457 00:29:15,720 --> 00:29:20,760 Speaker 1: are a lot, just so many weird bacon products, a 458 00:29:20,840 --> 00:29:24,560 Speaker 1: whole bunch um, some edible, others not. This reminds me 459 00:29:24,640 --> 00:29:27,959 Speaker 1: of kale in a lot of ways. Yeah, all right, 460 00:29:28,000 --> 00:29:30,360 Speaker 1: here we go. There are bacon saracha lollipop, oh with 461 00:29:30,480 --> 00:29:34,760 Speaker 1: the sarachan there, bacon chapstick, bacon cupcakes, bacon donuts, they 462 00:29:34,800 --> 00:29:38,360 Speaker 1: can pillows, they can milkshakes, the Burger King, Bacon Sunday 463 00:29:38,480 --> 00:29:42,400 Speaker 1: Rest in Peace, bacon as, bacon cocktails, bacon wrapped pretty 464 00:29:42,480 --> 00:29:46,760 Speaker 1: much anything, bacon deodorant, bacon shaving cream, bacon condoms, the 465 00:29:46,880 --> 00:29:50,520 Speaker 1: five thousand calorie bacon explosion. And on top of that, 466 00:29:50,880 --> 00:29:53,960 Speaker 1: there are bacon festivals. Bacon film festivals, baking summer camps, 467 00:29:54,000 --> 00:29:58,640 Speaker 1: bacon bars, bacon condoms again, bacon madness. Um. Last year 468 00:29:58,680 --> 00:30:00,920 Speaker 1: I went to bacon Fest and Atlanta and I ate 469 00:30:01,520 --> 00:30:03,720 Speaker 1: so much bacon. You just you come in and they 470 00:30:03,800 --> 00:30:06,040 Speaker 1: just hand you cuffs of bacups of bacon everywhere. Yeah. 471 00:30:06,440 --> 00:30:08,480 Speaker 1: I think, as this episode is coming out, you have 472 00:30:08,640 --> 00:30:11,480 Speaker 1: just missed this year's bacon Fest put on by Dad's 473 00:30:11,520 --> 00:30:14,560 Speaker 1: garage full of lovely people. But yeah, but there's there's 474 00:30:14,560 --> 00:30:16,800 Speaker 1: always something to look forward to next year. It is true. 475 00:30:17,080 --> 00:30:20,120 Speaker 1: It's true. If you're wondering why bacon is so gosh 476 00:30:20,200 --> 00:30:24,160 Speaker 1: durn popular, the answer, aside from taste and price points, 477 00:30:24,160 --> 00:30:28,960 Speaker 1: seems to be internet culture, me mobility, if you will. Yeah, 478 00:30:29,080 --> 00:30:32,520 Speaker 1: it's kind of a symbol of of everything that humans 479 00:30:32,600 --> 00:30:36,600 Speaker 1: both are and fail at. I think it's what makes 480 00:30:36,680 --> 00:30:40,720 Speaker 1: us terrific. And also, oh, it's like the sport. Yeah, yeah, 481 00:30:40,960 --> 00:30:45,360 Speaker 1: like you know that. It's it's we're we're flawed people. 482 00:30:46,040 --> 00:30:48,040 Speaker 1: We love doing this thing and we know it's terrible 483 00:30:48,080 --> 00:30:51,760 Speaker 1: for us, but man, do we love it. It's a 484 00:30:51,800 --> 00:30:56,040 Speaker 1: cycle of bacon. It is a circle of circle of bacon. 485 00:30:57,120 --> 00:31:00,160 Speaker 1: Oh it does move us, all it does. I'm back 486 00:31:00,160 --> 00:31:04,200 Speaker 1: to the blanking. It does, okay. There is also some 487 00:31:04,440 --> 00:31:08,160 Speaker 1: science though, to why we love bacon. There are about 488 00:31:08,160 --> 00:31:10,560 Speaker 1: a hundred and fifty different compounds that make up the 489 00:31:10,600 --> 00:31:14,160 Speaker 1: flavor of pan fried bacon, many of which are created 490 00:31:14,320 --> 00:31:18,600 Speaker 1: from the proteins, fats, sugars, and even nitrites interacting with 491 00:31:18,720 --> 00:31:22,440 Speaker 1: each other as the bacon cooks. And yes, those nitrites 492 00:31:22,800 --> 00:31:25,040 Speaker 1: that we've talked about being kind of not great for 493 00:31:25,200 --> 00:31:27,880 Speaker 1: you help the flavor of bacon by by reacting with 494 00:31:27,960 --> 00:31:31,600 Speaker 1: other compounds in the meat and creating these extra meaty, 495 00:31:31,920 --> 00:31:34,840 Speaker 1: savory flavor compounds that are not present or are not 496 00:31:35,040 --> 00:31:39,360 Speaker 1: as highly present in meat products made without nitrites. They 497 00:31:39,440 --> 00:31:43,480 Speaker 1: taste tasty. There is also the mouth feel of bacon 498 00:31:43,600 --> 00:31:47,960 Speaker 1: that that crunchy yet melt in your mouth combo. This, 499 00:31:48,160 --> 00:31:53,080 Speaker 1: this combination of sensations provides what's called dynamic contrast. This 500 00:31:53,320 --> 00:31:58,440 Speaker 1: is a phenomenon where when we experience differing or opposite 501 00:31:58,480 --> 00:32:01,320 Speaker 1: sensations at the same time, our brains go oh oh, 502 00:32:01,440 --> 00:32:05,200 Speaker 1: that was strange but exciting. Do that again. They release 503 00:32:05,320 --> 00:32:10,320 Speaker 1: extra pleasure chemicals. Oh um, so it feels good. Yeah, um, 504 00:32:11,320 --> 00:32:15,320 Speaker 1: so you know that's good. That's cool. Yeah, But now 505 00:32:15,400 --> 00:32:20,560 Speaker 1: the sprinkles are also cursed. Um. Some of the very 506 00:32:20,640 --> 00:32:23,960 Speaker 1: compounds that preserve bacon and make it tasty are also 507 00:32:24,080 --> 00:32:28,760 Speaker 1: hazardous to our health. Um. Specifically, they are carcinogenic. Oh yeah. 508 00:32:30,000 --> 00:32:35,000 Speaker 1: The nitrites that are used can become n nitroso compounds 509 00:32:35,080 --> 00:32:39,040 Speaker 1: when they encounter the high temperatures involved in frying or grilling, 510 00:32:39,800 --> 00:32:43,760 Speaker 1: or when they encounter the acids in your stomach. M uh. 511 00:32:43,880 --> 00:32:49,360 Speaker 1: And nitroso compounds are known carcinogens, and smoke particles also 512 00:32:49,760 --> 00:32:54,760 Speaker 1: are not good for us. They contain polycyclic aromatic hydrocarbons, 513 00:32:55,120 --> 00:32:58,200 Speaker 1: which is a fancy way of saying something that you 514 00:32:58,280 --> 00:33:00,440 Speaker 1: do not want to breathe in or in ngel because 515 00:33:00,480 --> 00:33:02,320 Speaker 1: they will poke your cells and your cells will not 516 00:33:02,480 --> 00:33:07,920 Speaker 1: like it. Oh yeah. Um. P h s are also carcinogenic. 517 00:33:08,080 --> 00:33:10,640 Speaker 1: They are the same reason why car exhaust fumes are 518 00:33:10,720 --> 00:33:14,400 Speaker 1: bad for us. And when we cook and eat bacon 519 00:33:14,560 --> 00:33:19,440 Speaker 1: that has been smoked, Uh, we're breathing and ingesting those particles. 520 00:33:20,560 --> 00:33:27,280 Speaker 1: Oh no, yeah, so you know ventilate, yes, yes, uh. 521 00:33:27,520 --> 00:33:30,080 Speaker 1: And there there is some hope actually on the pH front. 522 00:33:30,520 --> 00:33:33,720 Speaker 1: The automotive industry has been working on filters that remove 523 00:33:34,000 --> 00:33:37,240 Speaker 1: p a h's front exhaust, and the food industry may 524 00:33:37,280 --> 00:33:40,360 Speaker 1: be able to adapt them to to food smokers so 525 00:33:40,480 --> 00:33:43,240 Speaker 1: that less of those harmeful particles get in your bacon. Wow, 526 00:33:43,600 --> 00:33:48,680 Speaker 1: talking about cars in the Bacon episode, Yeah, I think 527 00:33:48,720 --> 00:33:52,880 Speaker 1: you've got some fine words to live by here, Lauren. Yeah, 528 00:33:53,240 --> 00:33:55,960 Speaker 1: you know. But okay, So so despite that blimmer of hope, 529 00:33:56,000 --> 00:33:58,040 Speaker 1: you know, just just bake. Bacon is a treat, not 530 00:33:58,240 --> 00:34:05,200 Speaker 1: a lifestyle. Yeah, sorry, no, no, no, no, it's it's 531 00:34:05,800 --> 00:34:09,480 Speaker 1: it is delicious and it is My mouth is actually watering, 532 00:34:09,760 --> 00:34:12,480 Speaker 1: like just thinking about it. Yeah. I think I read 533 00:34:12,560 --> 00:34:18,439 Speaker 1: somewhere that um, the sound of bacon sizzling. Something about 534 00:34:18,440 --> 00:34:21,239 Speaker 1: the sound and the smell is a very like you're 535 00:34:21,239 --> 00:34:25,800 Speaker 1: already super PRIs like you are ready to enjoy the 536 00:34:25,920 --> 00:34:30,360 Speaker 1: heck out of some bacon. That's how I feel about it. Certainly, 537 00:34:30,440 --> 00:34:32,640 Speaker 1: Oh gosh, the smell and then it stays for days 538 00:34:33,480 --> 00:34:37,799 Speaker 1: and you're like, I already ate that bacon, but now 539 00:34:37,880 --> 00:34:42,840 Speaker 1: I want more. These are the struggles. Bacon and coffee 540 00:34:42,840 --> 00:34:44,319 Speaker 1: are really the two smells that will get me out 541 00:34:44,320 --> 00:34:49,480 Speaker 1: of bed. Yeah. Isn't there an alarm clock that does that? Does? Yes? 542 00:34:51,719 --> 00:34:58,800 Speaker 1: So versatile vacon it is, and that brings us to 543 00:34:58,880 --> 00:35:02,880 Speaker 1: the end of this classic episode. But as promised, we 544 00:35:03,000 --> 00:35:06,400 Speaker 1: do have some of those kind of sinister sounding updates 545 00:35:06,560 --> 00:35:12,120 Speaker 1: for you. Yes, so all right, we did finally do 546 00:35:12,560 --> 00:35:19,200 Speaker 1: that liquid smoke episode in November of um. This bacon episode, 547 00:35:19,239 --> 00:35:21,399 Speaker 1: by the way, is from April of eighteen. I don't 548 00:35:21,400 --> 00:35:23,080 Speaker 1: think we mentioned that at the top, but holy heck, 549 00:35:23,120 --> 00:35:25,600 Speaker 1: that was a minute ago. UM. So yeah, yeah, you 550 00:35:25,680 --> 00:35:28,000 Speaker 1: can see our liquid smoke episode. It was just as 551 00:35:28,040 --> 00:35:30,279 Speaker 1: cool as we thought it was going to be. UM 552 00:35:31,360 --> 00:35:36,840 Speaker 1: And uh yeah, so bacon updates because right, like many things, 553 00:35:37,080 --> 00:35:41,320 Speaker 1: the pandemic has really like borked the pork industry and 554 00:35:42,040 --> 00:35:45,040 Speaker 1: in the United States especially um or. I didn't really 555 00:35:45,120 --> 00:35:47,279 Speaker 1: check elsewhere, but super in the U s UM and 556 00:35:47,320 --> 00:35:51,000 Speaker 1: it's really multi factor. The basic result is that the 557 00:35:51,120 --> 00:35:55,400 Speaker 1: price of bacon is up just wildly UM from like 558 00:35:55,480 --> 00:35:58,920 Speaker 1: a somewhat low five five dollars thirty cents a pound 559 00:35:59,360 --> 00:36:04,040 Speaker 1: in March of UM to a couple of spikes to 560 00:36:04,160 --> 00:36:07,399 Speaker 1: like five dollars eighty cents later that year, and then 561 00:36:07,480 --> 00:36:11,080 Speaker 1: just a steady climb to seven dollars and thirty cents 562 00:36:11,120 --> 00:36:16,560 Speaker 1: a pound in October. Over over seven dollars and forty 563 00:36:16,640 --> 00:36:21,960 Speaker 1: cents over this summer. Um, even accounting for like national 564 00:36:22,320 --> 00:36:26,200 Speaker 1: general inflation, that is the highest price for bacon in 565 00:36:26,320 --> 00:36:32,239 Speaker 1: over forty years. Wow. Yeah, yeah, I've definitely seen higher 566 00:36:32,280 --> 00:36:36,680 Speaker 1: prices than I've seen it just missing. Yeah yeah, well okay, 567 00:36:36,760 --> 00:36:39,400 Speaker 1: so so right, like I said, multi factor um. In 568 00:36:39,640 --> 00:36:43,640 Speaker 1: terms of the pandemic, we had simultaneously, you know, the 569 00:36:43,680 --> 00:36:48,960 Speaker 1: restaurant industry shutting down temporarily and consumer demand for foods 570 00:36:49,440 --> 00:36:53,239 Speaker 1: rise not even proportionally with that, but like above and 571 00:36:53,320 --> 00:36:58,800 Speaker 1: beyond due to panic hoarding UM. So getting product to 572 00:36:58,920 --> 00:37:02,920 Speaker 1: people we going to buy it was immediately weird. Meanwhile, 573 00:37:03,080 --> 00:37:07,480 Speaker 1: meatpacking plants shut down, especially after not shutting down, led 574 00:37:07,480 --> 00:37:09,719 Speaker 1: to a lot of COVID deaths UM. And this led 575 00:37:09,800 --> 00:37:14,719 Speaker 1: to such a backlog of animals UM that millions of 576 00:37:14,840 --> 00:37:17,960 Speaker 1: pigs had to be euthanized without even being processed. UM. 577 00:37:18,560 --> 00:37:21,880 Speaker 1: And so in the face of that, breeders thinned their herds. 578 00:37:22,840 --> 00:37:27,560 Speaker 1: So you've got a chokehold on supply while demand is rising, 579 00:37:28,239 --> 00:37:35,640 Speaker 1: boom higher prices supply and demand um also um and 580 00:37:35,760 --> 00:37:38,520 Speaker 1: like and like, hopefully we're starting to work some of 581 00:37:38,600 --> 00:37:43,399 Speaker 1: that out now, UM. But who knows. It's a big 582 00:37:43,440 --> 00:37:46,279 Speaker 1: wacky world out there that is that is beyond my 583 00:37:46,440 --> 00:37:51,360 Speaker 1: kin um uh. But but also also um, there have 584 00:37:51,480 --> 00:37:55,200 Speaker 1: been a lot of headlines recently about an impending great 585 00:37:55,360 --> 00:38:02,720 Speaker 1: California bacon crisis. So it was gonna be sinister. Oh yeah, goodness. 586 00:38:03,160 --> 00:38:06,440 Speaker 1: Um okay, So what's going on here, um is that 587 00:38:06,560 --> 00:38:10,480 Speaker 1: California passed this new law about living conditions of animals 588 00:38:10,719 --> 00:38:12,640 Speaker 1: if they are going to be processed and sold for 589 00:38:12,800 --> 00:38:16,839 Speaker 1: meat in California. Um, it requires twenty four square feet 590 00:38:17,080 --> 00:38:20,040 Speaker 1: of space per sal um that has given birth to 591 00:38:20,160 --> 00:38:23,080 Speaker 1: a litter. All right, doesn't seem that unreasonable to me, 592 00:38:23,200 --> 00:38:25,879 Speaker 1: but I'm not a farmer. Um Uh. The law would 593 00:38:25,960 --> 00:38:29,840 Speaker 1: prevent farms from outside the state selling there if they 594 00:38:29,880 --> 00:38:34,200 Speaker 1: don't meet the requirements, and as one, it was estimated 595 00:38:34,280 --> 00:38:36,960 Speaker 1: that only four percent of US farms were prepared to 596 00:38:37,000 --> 00:38:41,200 Speaker 1: do this. Um. So this would hugely reduce the amount 597 00:38:41,239 --> 00:38:44,880 Speaker 1: of pork products like bacon available in California. And the 598 00:38:44,920 --> 00:38:47,640 Speaker 1: law was supposed to go into effect um this January 599 00:38:47,719 --> 00:38:53,279 Speaker 1: of but um, of course, perhaps of course um. A 600 00:38:53,360 --> 00:38:58,080 Speaker 1: lot of financially interested parties like the California Grocer's Association sued, 601 00:38:58,480 --> 00:39:01,640 Speaker 1: saying that this law is un fair and furthermore unclear 602 00:39:02,160 --> 00:39:04,759 Speaker 1: um So, a California Supreme Court put a hold on it, 603 00:39:05,280 --> 00:39:08,360 Speaker 1: asking the California Department of Food and Agriculture to like 604 00:39:08,560 --> 00:39:11,839 Speaker 1: clarify it at least um and then ruled that after 605 00:39:11,960 --> 00:39:16,920 Speaker 1: that clarification comes through, producers will have six months to comply. 606 00:39:17,480 --> 00:39:20,200 Speaker 1: After that, Yeah, um and you know that could give 607 00:39:20,239 --> 00:39:24,640 Speaker 1: producers enough leeway to come up to code. Um. But 608 00:39:24,719 --> 00:39:27,719 Speaker 1: in the meanwhile, a separate suit over the law is 609 00:39:27,760 --> 00:39:31,120 Speaker 1: headed to the United States Supreme Court. Um. And there's 610 00:39:31,160 --> 00:39:33,040 Speaker 1: like a general vibe that they're not going to rule 611 00:39:33,160 --> 00:39:37,680 Speaker 1: in favor of animals living conditions over corporate profits given 612 00:39:37,920 --> 00:39:40,000 Speaker 1: the state of the Supreme Court right now. UM So, 613 00:39:40,120 --> 00:39:42,760 Speaker 1: if that's the case, the law will be scrapped entirely. 614 00:39:43,440 --> 00:39:48,080 Speaker 1: So uh So, there may not be a bacon crisis there. 615 00:39:48,360 --> 00:39:51,480 Speaker 1: There may not be an impending bacon crisis. Um. But 616 00:39:53,160 --> 00:39:56,200 Speaker 1: amidst all of this, um, the Biden administration has been 617 00:39:56,760 --> 00:39:59,879 Speaker 1: investigating ways to to get food prices back to something 618 00:40:00,000 --> 00:40:03,800 Speaker 1: more manageable. Um. And, as pinpointed, the meat industry and 619 00:40:03,960 --> 00:40:09,080 Speaker 1: like specifically, it's consolidation into basically four large producers that 620 00:40:09,160 --> 00:40:12,480 Speaker 1: are controlling a majority of the US market. UM So, 621 00:40:13,880 --> 00:40:20,200 Speaker 1: so there maybe changes to many aspects of um of 622 00:40:20,280 --> 00:40:23,239 Speaker 1: our meat industry here in the US coming up. But uh, 623 00:40:23,600 --> 00:40:26,040 Speaker 1: you know, so there may be a crisis after all, 624 00:40:26,160 --> 00:40:32,759 Speaker 1: sometime in the future. Who knows, I don't know. I 625 00:40:32,840 --> 00:40:35,920 Speaker 1: feel like this could be some I don't know, Like 626 00:40:36,080 --> 00:40:38,880 Speaker 1: I opened my too complicated physics book and it's like 627 00:40:39,000 --> 00:40:44,600 Speaker 1: the bacon crisis doesn't exist, or doesn't it strangers bacon crisis. Yeah, 628 00:40:44,640 --> 00:40:52,520 Speaker 1: I love this absolutely. I mean, like I would say 629 00:40:52,560 --> 00:40:54,400 Speaker 1: that we're like low key in the midst of of 630 00:40:54,680 --> 00:40:57,719 Speaker 1: of of a maybe not a full on crisis, but 631 00:40:57,880 --> 00:41:01,920 Speaker 1: like certainly a bacon crew fuffle. Definitely a grew fuffle, 632 00:41:02,040 --> 00:41:05,120 Speaker 1: I would agree. Yeah. But but right like I'm not 633 00:41:05,320 --> 00:41:08,440 Speaker 1: I cannot predict the future. I this this is all 634 00:41:08,920 --> 00:41:13,960 Speaker 1: a little bit beyond where food show ostensibly hosted in 635 00:41:14,160 --> 00:41:19,080 Speaker 1: part by a vampire I think. But I guess vampires 636 00:41:19,160 --> 00:41:26,759 Speaker 1: can't see the future, nor can they eat bacon. I 637 00:41:26,920 --> 00:41:31,040 Speaker 1: can neither confirm nor deny that merely because I don't 638 00:41:31,120 --> 00:41:36,200 Speaker 1: go out in the sunlight and cannot eat garlic. Mm hmmm, 639 00:41:38,040 --> 00:41:41,279 Speaker 1: wall wait wait, well wall I guess we'll revisit many 640 00:41:41,440 --> 00:41:44,200 Speaker 1: things in the future. Some of them they can related, 641 00:41:44,239 --> 00:41:49,040 Speaker 1: some of them vampire related um but in the meantime, 642 00:41:50,120 --> 00:41:53,560 Speaker 1: as always, we hope you enjoy this classic and we 643 00:41:53,600 --> 00:41:56,000 Speaker 1: would love to hear from you. You can email us 644 00:41:56,080 --> 00:41:59,560 Speaker 1: at hello at saberpot dot com. We're also on social media. 645 00:41:59,680 --> 00:42:02,480 Speaker 1: You can find us on Twitter, Facebook, and Instagram at 646 00:42:02,600 --> 00:42:04,600 Speaker 1: saver pod and we do hope to hear from you. 647 00:42:05,040 --> 00:42:07,560 Speaker 1: Savor is production of I Heart Radio. For more podcasts 648 00:42:07,560 --> 00:42:09,279 Speaker 1: from my Heart Radio, you can visit the I Heart 649 00:42:09,360 --> 00:42:12,120 Speaker 1: Radio app, Apple Podcasts, or wherever you listen to your 650 00:42:12,120 --> 00:42:15,520 Speaker 1: favorite shows. Thanks as always to our superproducers Dylan Fagan 651 00:42:15,560 --> 00:42:17,719 Speaker 1: and Andrew Howard. Thanks to you for listening, and we 652 00:42:17,760 --> 00:42:19,600 Speaker 1: hope that lots more good things are coming your way.