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How To Eat More Beans Without Hating It · In Moderation

• 0:18
  SPEAKER_04: That are important to us and uh you know helping people out and whatever.
• 0:22
  SPEAKER_04: Oh, we have begun recording.
• 0:24
  SPEAKER_04: Hi, everybody.
• 0:25
  SPEAKER_04: Welcome to Inmoderation, the show where we give you a moderate dose of info sarcasm, and you already know We love DeLoreans.
• 0:33
  SPEAKER_04: We love DeLoreans.
• 0:34
  SPEAKER_04: Wow.
• 0:35
  SPEAKER_04: This might be the earliest mention of DeLoreans.
• 0:37
  SPEAKER_04: Yeah, yeah, let's go.
• 0:38
  SPEAKER_04: Ever.
• 0:39
  SPEAKER_04: In the show's run.
• 0:40
  SPEAKER_04: Maybe.
• 0:41
  SPEAKER_04: Have we somebody else?
• 0:42
  SPEAKER_05: Next week we just have to start off with just the words DeLorean, just so we can get that out of the way.
• 0:47
  SPEAKER_04: Just get it out of the way.
• 0:48
  SPEAKER_04: Say it immediately.
• 0:49
  SPEAKER_04: We we can't forget again, lest we incur the wrath of everyone looking forward to the number one DeLorean podcast on fitness social media.
• 0:58
  SPEAKER_05: There's so many categories, right?
• 0:59
  SPEAKER_05: Like there's so many categories in terms of like podcasts.
• 1:02
  SPEAKER_05: DeLorean uh advocates has to be somewhere on that list, right?
• 1:07
  SPEAKER_05: No?
• 1:08
  SPEAKER_04: Yeah, it's number one up on top.
• 1:10
  SPEAKER_04: It's us.
• 1:10
  SPEAKER_05: We need to make our own categories just so we can be number one in it and feel good about ourselves.
• 1:16
  SPEAKER_04: And number one of uh, I guess the people in the offices of PETA?
• 1:20
  SPEAKER_01: You know what keyword we rank number one for?
• 1:23
  SPEAKER_05: Wait, hold on.
• 1:24
  SPEAKER_05: Red 40.
• 1:25
  SPEAKER_05: No.
• 1:25
  SPEAKER_01: Oh well maybe, but seed oils?
• 1:28
  SPEAKER_01: Federation.
• 1:29
  SPEAKER_05: When have we ever had?
• 1:30
  SPEAKER_05: I have absolutely nothing on that.
• 1:31
  SPEAKER_05: I don't remember even ever saying that.
• 1:33
  SPEAKER_01: Apparently at some point it's probably not the case anymore, but apparently at some point we rank number one for the word federation.
• 1:40
  SPEAKER_05: Did we say that a lot?
• 1:42
  SPEAKER_05: I I can't remember any of our episodes, so I got nothing.
• 1:45
  SPEAKER_01: Wouldn't have been affordable meals and moderation.
• 1:48
  SPEAKER_05: See?
• 1:48
  SPEAKER_05: Okay, yeah.
• 1:50
  SPEAKER_05: That's fair.
• 1:51
  SPEAKER_05: It just misinterpret federation as moderation.
• 1:54
  SPEAKER_05: Like it just misinterpretation.
• 1:55
  SPEAKER_04: Well, you know, we should we should form today, I believe, the the Federation of Beans.
• 2:00
  SPEAKER_04: Um and I think this might be sponsored yet.
• 2:03
  SPEAKER_04: No.
• 2:03
  SPEAKER_04: I'm still waiting.
• 2:05
  SPEAKER_04: Brahmi.
• 2:06
  SPEAKER_04: It's it's it's a race between Brahmi and Jelly Belly.
• 2:09
  SPEAKER_04: One or the other has got to reach out to me.
• 2:11
  SPEAKER_04: Yeah, I told I said Jelly Belly reach.
• 2:14
  SPEAKER_04: I will accept a jelly bean sponsor.
• 2:16
  SPEAKER_04: So you're sponsored by Beans, you're sponsored by Beans, and today we have someone who wants to be known as the Bean Supporter.
• 2:24
  SPEAKER_04: This is not just a fun name.
• 2:26
  SPEAKER_04: Literally, your your name on social media is bean.supporter.
• 2:31
  SPEAKER_04: That's how you how people find you.
• 2:34
  SPEAKER_04: Would you like to give the boys an introduction and obviously to our our viewing audience of who you are and what you do?
• 2:40
  SPEAKER_00: Um yeah.
• 2:42
  SPEAKER_00: So I'm bean supporter.
• 2:43
  SPEAKER_00: My entire life is dedicated to the humble legume.
• 2:47
  SPEAKER_00: People will say I'm a bean queen, and I respond with that uh beans rain me, I don't rain them.
• 2:54
  SPEAKER_00: And my entire goal in life is to get people eating more beans because they're amazing for the planet, for your body, for your wallet, everything.
• 3:06
  SPEAKER_00: I love beans.
• 3:07
  SPEAKER_00: And I I'm a bean recipe developer, I guess is what I do, technically.
• 3:11
  SPEAKER_05: See, that's impressive to me, because for me, uh my like people ask me, like, Liam, why don't you make your own recipes?
• 3:16
  SPEAKER_05: I'm like, you don't want to know why.
• 3:19
  SPEAKER_05: Like it's it, I just I just eat them.
• 3:21
  SPEAKER_05: I don't care like all of these cool things, like they're fun, but I would just rather eat open a can and eat it and maybe combine it with other things if they're around.
• 3:31
  SPEAKER_05: Like, I just don't I don't know, it's too much work.
• 3:34
  SPEAKER_05: It's too much work to be doing all this extra stuff, you know?
• 3:38
  SPEAKER_00: A hundred percent.
• 3:39
  SPEAKER_00: Uh you share a lot of information on beans.
• 3:42
  SPEAKER_04: No, no.
• 3:43
  SPEAKER_04: No, you you've got great recipes on your page.
• 3:46
  SPEAKER_04: If you scroll through, everything looks delicious.
• 3:49
  SPEAKER_04: Like, hold on.
• 3:50
  SPEAKER_04: Let me let me just share my screen here.
• 3:53
  SPEAKER_05: Oh, yeah.
• 3:53
  SPEAKER_05: I mean, I get tagged in them like daily, right?
• 3:56
  SPEAKER_05: And I see them, I'm like, that looks great.
• 3:58
  SPEAKER_05: And I'm just like, oh, what are we, pickling some?
• 4:02
  SPEAKER_05: Okay, like I'm just like it all looks great.
• 4:05
  SPEAKER_05: It really does.
• 4:07
  SPEAKER_04: Where do you come up with these recipes?
• 4:08
  SPEAKER_04: Some are more involved.
• 4:09
  SPEAKER_04: How are you how are you putting all this together?
• 4:11
  SPEAKER_00: Um, so also I would say I'm a creative beanieus.
• 4:15
  SPEAKER_00: Um, my my mind runs on soluble fiber, and the beans like talk to me in my sleep.
• 4:21
  SPEAKER_00: They're just kind of like, hey, we need to be a cake today.
• 4:25
  SPEAKER_00: We need to be a pasta sauce today.
• 4:27
  SPEAKER_00: Like, people want this, make us into this.
• 4:30
  SPEAKER_00: And I go, okay, beans.
• 4:32
  SPEAKER_00: And so then I like go to my kitchen and I take my knowledge of food science slash my like obsessive ability in the kitchen to decide what am I gonna make.
• 4:41
  SPEAKER_05: Oh, I thought that might happen.
• 4:42
  SPEAKER_05: Yeah, she was kind of like losing her signal there a little bit, and I'm like, the beans are gonna get her.
• 4:47
  SPEAKER_05: They're gonna tell her that it's over now.
• 4:49
  SPEAKER_05: They're like, we pasta sauce, cake, see you later.
• 4:52
  SPEAKER_05: That's what they told her.
• 4:54
  SPEAKER_05: I'm gonna shoot her a message here.
• 4:56
  SPEAKER_01: I was interested in the pasta sauce.
• 4:58
  SPEAKER_05: Pasta like that's the thing with beans, is like I just like blend like so, like for me though, like tofu is beans, right?
• 5:04
  SPEAKER_05: Tofu is beans.
• 5:05
  SPEAKER_05: Tofu is made from soy, soy beans, tofu bean, tofu beans.
• 5:10
  SPEAKER_05: So, like, I love just like blend uh silken tofu with you know sh stuff like fucking nutritional yeast.
• 5:17
  SPEAKER_05: I did that recently.
• 5:17
  SPEAKER_05: It was just like basically tofu nutritional yeast.
• 5:20
  SPEAKER_05: That was basically it.
• 5:21
  SPEAKER_05: That's a good sauce.
• 5:22
  SPEAKER_01: Like just blend like what beans did I use?
• 5:27
  SPEAKER_01: I don't remember.
• 5:28
  SPEAKER_05: But usually like butter.
• 5:29
  SPEAKER_01: It actually might have been chickpeas.
• 5:31
  SPEAKER_05: Like chickpeas, chickpeas I like for I'll make the the chickpea cookie dough.
• 5:37
  SPEAKER_05: Like, I think that's actually decent.
• 5:39
  SPEAKER_05: It's it's not something I'm like, oh, you have to make this.
• 5:41
  SPEAKER_05: But if you're like, oh, I need a dessert that's like you know, a little more protein or fiber, that sort of stuff.
• 5:47
  SPEAKER_05: Well, like, yeah, no, it it works.
• 5:49
  SPEAKER_05: It's it tastes like a healthy dessert.
• 5:51
  SPEAKER_05: My problem is always there's just like this will be the best dessert you've ever had.
• 5:55
  SPEAKER_05: I'm like, get the fuck out.
• 5:57
  SPEAKER_05: I don't care.
• 5:57
  SPEAKER_05: I love beans.
• 5:58
  SPEAKER_05: As someone who loves beans, making beans into cookie dough, you're it's never going to be the best cookie dough ever.
• 6:05
  SPEAKER_05: It's not.
• 6:05
  SPEAKER_05: No.
• 6:05
  SPEAKER_05: Stop lying to me.
• 6:07
  SPEAKER_05: That's my thing.
• 6:08
  SPEAKER_05: I'm like, just just just say what it is.
• 6:10
  SPEAKER_05: Say, like, if you if you try and oversell it, it's not gonna go well.
• 6:14
  SPEAKER_04: I I was not aware of chickpea cookie dough.
• 6:16
  SPEAKER_05: Yeah, you never had chickpea cookie dough?
• 6:18
  SPEAKER_05: No, but I I you at least know the difference between a gabonzo bean and a chickpea, right?
• 6:23
  SPEAKER_05: Yes, that I yes, that I've I've never tricked question.
• 6:27
  SPEAKER_04: Anyway, our guest is right.
• 6:28
  SPEAKER_05: Hello, and welcome back.
• 6:30
  SPEAKER_05: Mike is just dodging questions, it's fine.
• 6:33
  SPEAKER_04: Dodging questions like a politician.
• 6:35
  SPEAKER_04: You know, I think all beans are are great and wonderful.
• 6:39
  SPEAKER_01: I shoved beans into my Wi-Fi router.
• 6:42
  SPEAKER_01: Kind of cutting out a little bit, but when it actually goes to edit, it'll be perfectly fine.
• 6:47
  SPEAKER_01: Nobody will know what we're talking about.
• 6:51
  SPEAKER_05: Just shove more beans into the router, just like fucking cram them in there.
• 6:54
  SPEAKER_05: But it's got to be a combination of like dark beans and and white beans, you know.
• 6:58
  SPEAKER_05: You need a little bit of both.
• 6:59
  SPEAKER_05: Problem is you people do all the time as the issue.
• 7:02
  SPEAKER_00: My whole life is trying to make my Wi-Fi work because I can make the beans work, but I I can't use the internet.
• 7:07
  SPEAKER_00: It's as simple as that.
• 7:08
  SPEAKER_05: Okay, so Mike said he never heard of it.
• 7:10
  SPEAKER_05: You've never have you, I'm assuming by now you've made like the chickpea cookie dough, right?
• 7:14
  SPEAKER_00: Oh, yeah.
• 7:15
  SPEAKER_00: And I'm sorry, I have a recipe for that on my page, and I'm I'm a bean supporter through and through.
• 7:19
  SPEAKER_00: I support anyone eating more beans, but I'm gonna say chickpea cookie dough is not cookie dough.
• 7:23
  SPEAKER_00: Like, my biggest thing is I want to make bean recipes, and I'm never gonna say, like, oh, this tastes just like cookie dough, or this tastes just like this, because like it's beans.
• 7:32
  SPEAKER_05: That's literally what Liam was saying with it.
• 7:33
  SPEAKER_00: Literally was my rant.
• 7:34
  SPEAKER_00: Yeah.
• 7:35
  SPEAKER_00: People are like, it's better than the original thing.
• 7:37
  SPEAKER_00: No, it's not.
• 7:38
  SPEAKER_00: No, but my bean cake does taste like cake.
• 7:39
  SPEAKER_00: I will say that.
• 7:40
  SPEAKER_00: My cake is like my cake is straight up cake.
• 7:42
  SPEAKER_05: Well, because black bean brownies taste like brownies.
• 7:44
  SPEAKER_00: Cookie dough is not.
• 7:45
  SPEAKER_00: Brownies taste like brownies, yeah.
• 7:47
  SPEAKER_00: But like the bean is.
• 7:53
  SPEAKER_00: That's my it's not at all the same thing.
• 7:56
  SPEAKER_00: And if you're gonna eat the entire thing of cookie dough, you're kind of like, why don't we just eat a couple bites of cookie dough and like have normal cookie dough and enjoy it?
• 8:03
  SPEAKER_00: I don't know.
• 8:04
  SPEAKER_00: Like, yeah.
• 8:05
  SPEAKER_00: I think there are many other better bean designs than bean cookie dough.
• 8:08
  SPEAKER_00: What are we watching?
• 8:09
  SPEAKER_00: Oh, I have beans.
• 8:09
  SPEAKER_05: Oh, I have the fish, I have the fish waffle baker.
• 8:12
  SPEAKER_05: There's like a fish-shaped waffle thing.
• 8:15
  SPEAKER_04: I opened this because I saw the thumbnail was the cake, was this cake right here?
• 8:19
  SPEAKER_04: No, this is an entire party of just beans.
• 8:22
  SPEAKER_00: Yeah, I have a monthly different kinds of beans were here where people bring bean dishes and we eat them together in a park.
• 8:29
  SPEAKER_01: So yeah, you gotta make bean community.
• 8:33
  SPEAKER_01: I'm here.
• 8:33
  SPEAKER_00: It is a thing.
• 8:34
  SPEAKER_00: It's my thing.
• 8:36
  SPEAKER_00: We for the past nine months have been beaning up.
• 8:39
  SPEAKER_04: Beaning up.
• 8:40
  SPEAKER_04: Where do these happen?
• 8:40
  SPEAKER_04: Uh is is this all localized in one place?
• 8:43
  SPEAKER_00: What?
• 8:44
  SPEAKER_04: Or are you on tour right now?
• 8:45
  SPEAKER_00: Am I on tour?
• 8:46
  SPEAKER_00: I did tour New York.
• 8:48
  SPEAKER_00: Yeah, I mean, like where do these bean ups happen?
• 8:50
  SPEAKER_00: In Berkeley, California, in Wilbur Park.
• 8:52
  SPEAKER_03: Okay.
• 8:52
  SPEAKER_00: I'm gonna tour in San Francisco in September.
• 8:56
  SPEAKER_00: Um big.
• 8:57
  SPEAKER_00: San Francisco's big.
• 8:58
  SPEAKER_00: That's a full bridge away.
• 9:00
  SPEAKER_04: Okay, so you you've been on the road with this.
• 9:02
  SPEAKER_04: You have brought people together in in other places.
• 9:05
  SPEAKER_06: Yes.
• 9:06
  SPEAKER_04: We we've got it, we've got to get this national, international, even.
• 9:11
  SPEAKER_04: I don't think so.
• 9:11
  SPEAKER_05: I think we should just pack it in.
• 9:13
  SPEAKER_05: People don't want beans.
• 9:14
  SPEAKER_05: I think we should just give up.
• 9:15
  SPEAKER_04: People don't want beans.
• 9:16
  SPEAKER_05: What happens when you type the word people just try to get you to eat beans?
• 9:22
  SPEAKER_05: Am I right, listeners?
• 9:24
  SPEAKER_05: Damn, they're not that great.
• 9:26
  SPEAKER_04: Do you know that if you type it?
• 9:28
  SPEAKER_00: Sponsored by Big Bean, even though Big Bean won't, you know, ever sponsor me.
• 9:32
  SPEAKER_00: But you know, that's neither here nor there.
• 9:34
  SPEAKER_00: I'm not, I'm not hurt by that.
• 9:36
  SPEAKER_04: We've got to get that changed.
• 9:38
  SPEAKER_04: Yeah.
• 9:38
  SPEAKER_00: I know, I know.
• 9:39
  SPEAKER_00: You are you are sponsored.
• 9:40
  SPEAKER_00: You are sponsored.
• 9:41
  SPEAKER_00: I am not.
• 9:42
  SPEAKER_00: I have never been sponsored by beans.
• 9:44
  SPEAKER_05: Listen, look, first off, you gotta get a smaller company because bushes won't fucking listen to dick.
• 9:49
  SPEAKER_05: I don't know.
• 9:50
  SPEAKER_05: I've tried bushes so many times.
• 9:52
  SPEAKER_05: They've never once they've the first video ever made, they're like, we'll we'll send you something.
• 9:57
  SPEAKER_05: And they sent me like, you know, uh some bean pajamas and stuff.
• 10:00
  SPEAKER_05: I was like, that's great.
• 10:01
  SPEAKER_05: Can I get like a sponsor?
• 10:02
  SPEAKER_05: Something I don't even care about the money.
• 10:04
  SPEAKER_05: I just want to do a whole thing about being sponsored.
• 10:06
  SPEAKER_05: And they wouldn't fucking return my calls or the hell.
• 10:09
  SPEAKER_04: They really missed out.
• 10:11
  SPEAKER_00: I don't know.
• 10:11
  SPEAKER_00: I wonder.
• 10:12
  SPEAKER_00: So yeah, don't even try bushes.
• 10:13
  SPEAKER_05: Apparently, other people get fucking sponsored by them.
• 10:16
  SPEAKER_00: Some people do, but nothing.
• 10:18
  SPEAKER_05: We gotta get you like a car that is shaped like the DeLorean.
• 10:22
  SPEAKER_04: Like the DeLorean.
• 10:23
  SPEAKER_04: Yes, that's I want that.
• 10:25
  SPEAKER_04: Wrapped with like a Heinz bean like vinyl coating or something.
• 10:30
  SPEAKER_04: No, I'm talking like we we get like a can of beans, but on its side.
• 10:34
  SPEAKER_04: Oh we just plop wheels on it.
• 10:36
  SPEAKER_04: Right?
• 10:36
  SPEAKER_04: Just like the Oscar Meyer Weiner car, but like it's but it's a can of beans.
• 10:41
  SPEAKER_04: But it's a can of beans.
• 10:42
  SPEAKER_05: I think I would rather drive a bean, like it's the shape of a big, like, kidney bean, you know.
• 10:48
  SPEAKER_05: Okay.
• 10:48
  SPEAKER_05: I agree.
• 10:49
  SPEAKER_04: Yeah, that would be a little sexier.
• 10:50
  SPEAKER_05: Or speaking of sexy, I think maybe what if we did a chickpea and then on the side it says, Do you know the difference between a chickpea and a grabanzo bean?
• 10:58
  SPEAKER_05: And you get people yelling that at you.
• 11:00
  SPEAKER_05: That's uh listen, that's my pitch.
• 11:02
  SPEAKER_05: I'm just throwing it out there.
• 11:03
  SPEAKER_05: All all ideas are good ideas, you know what I'm saying?
• 11:06
  SPEAKER_04: Yeah, oh yes.
• 11:07
  SPEAKER_04: Yeah.
• 11:08
  SPEAKER_04: Absolutely.
• 11:09
  SPEAKER_04: Like uh filling up the inmoderation nutrition slot bucket with nothing but eight gallons of baked beans.
• 11:17
  SPEAKER_05: No, it's you don't want to just a slop bucket, it's slop implies it has a bunch of things in it.
• 11:21
  SPEAKER_05: It's a bunch of things that should not belong together.
• 11:24
  SPEAKER_05: It's slop, right?
• 11:25
  SPEAKER_05: You know, you were thinking matrix when they get out of the matrix and there's just like it's on the in the plate on the plate or in the bowl or whatever.
• 11:32
  SPEAKER_05: Yeah.
• 11:33
  SPEAKER_05: Everywhere.
• 11:33
  SPEAKER_05: Yeah.
• 11:34
  SPEAKER_05: Yeah.
• 11:34
  SPEAKER_05: Yeah.
• 11:35
  SPEAKER_05: It's just a big bowl of beans is fine.
• 11:36
  SPEAKER_05: Like you just eat beans, but like for slop, it's gotta be slop.
• 11:40
  SPEAKER_05: I draw the line.
• 11:41
  SPEAKER_04: So the the the branding is very consistent.
• 11:45
  SPEAKER_04: Everything on your page has something to do with beans.
• 11:48
  SPEAKER_04: I'm not seeing any variance here.
• 11:50
  SPEAKER_04: It you you are you know what you're about, you know what you're doing.
• 11:54
  SPEAKER_04: How did this get started for you?
• 11:57
  SPEAKER_00: Okay, so that's two parts.
• 11:59
  SPEAKER_00: My love of beans started in 2017.
• 12:01
  SPEAKER_00: I was having health issues, and like beans absolutely transformed my own health, so I became a bean advocate personally.
• 12:08
  SPEAKER_00: But that didn't go on the internet.
• 12:09
  SPEAKER_00: Like I'm I'm kind of a Luddite.
• 12:11
  SPEAKER_00: I the internet kind of scares me.
• 12:13
  SPEAKER_00: Um, but then I got in a bike crash and got a concussion um in April of 2025, and then like had a relationship end, and I was like really, you know, upset.
• 12:27
  SPEAKER_00: And six weeks later, I still wasn't over this relationship that I, you know, ended from my crazy concussion.
• 12:32
  SPEAKER_00: I was like, what if I only eat beans for 30 days and obsess over my love of beans rather than this relationship?
• 12:39
  SPEAKER_00: My friend was like, Yeah, you should post it on the internet.
• 12:42
  SPEAKER_00: Um, so that was just over a year ago.
• 12:44
  SPEAKER_00: That was like 13 months ago that I started posting beans on the internet by only eating beans for 30 days.
• 12:49
  SPEAKER_05: Legitimately only putting tagged and moderation daily.
• 12:53
  SPEAKER_00: Yeah, that was not moderation.
• 12:55
  SPEAKER_00: That was not moderation, that was like obsession, and that's how this started.
• 12:58
  SPEAKER_00: Um but basically I just want people to eat more beans.
• 13:01
  SPEAKER_00: I'm that's my whole goal because I think if people eat more beans, I think our world will be a better place because like they're affordable, as I said, um, they're great for the planet, and they're great for your health.
• 13:12
  SPEAKER_00: Like, there are people out here health maxing, taking like these fiber supplements, they're like four dollars a day.
• 13:17
  SPEAKER_00: And you're like, why can't you eat half a can of beans for 50 cents?
• 13:21
  SPEAKER_00: When did it become popular to like upsell these things that are garbage?
• 13:25
  SPEAKER_00: But that's I don't know.
• 13:26
  SPEAKER_00: I don't know.
• 13:26
  SPEAKER_00: Um, I'm from Los Angeles originally.
• 13:28
  SPEAKER_05: I'm sure you've seen the videos, seen the videos where like there's a bunch of people, they're like, beans change my life, beans make you hot.
• 13:35
  SPEAKER_05: Beans, I've been eating beans and everything, my and everything all diseases have gone away.
• 13:39
  SPEAKER_05: Everything I get sent those like all the time, and I've been thinking about making a video about that.
• 13:44
  SPEAKER_05: And that that it's definitely like trending more now than it ever has before.
• 13:48
  SPEAKER_05: Beans like eating beans, and I I think a lot of that is really just comes down to the fiber for the most part.
• 13:54
  SPEAKER_05: I think just most people are just getting so little that when their body gets they're like, Holy shit, we can actually do something.
• 14:00
  SPEAKER_05: Damn.
• 14:01
  SPEAKER_01: Holy shit, we can shit.
• 14:03
  SPEAKER_05: We can shit, we can feed the these, you know, colonocytes in our in our freaking colon or whatever.
• 14:10
  SPEAKER_05: We can do the things we need to do, and I think that has just like improved that's what has improved a lot of people's health.
• 14:15
  SPEAKER_00: Yeah, there's a lot of series right now that like I also get sent about like girls who poop, um, and it's like high fiber, fiber maxing meals.
• 14:24
  SPEAKER_00: And you're like, okay.
• 14:26
  SPEAKER_05: The answer.
• 14:27
  SPEAKER_05: Oh, I love that she like right before she gets fucking kicked off, beans gone.
• 14:33
  SPEAKER_05: Like it's a mic drop moment where you're like beans and see you later.
• 14:37
  SPEAKER_05: That was the episode.
• 14:38
  SPEAKER_05: Everybody to beans, that's right.
• 14:41
  SPEAKER_04: Mic drop and a connection drop all at once.
• 14:43
  SPEAKER_04: Too poop.
• 14:44
  SPEAKER_04: The combo drop.
• 14:45
  SPEAKER_04: Yeah, is a lot of people like they'll like when I posted my my fruit smoothie, right?
• 14:51
  SPEAKER_04: Everybody in the comments was like, oh, that would just be a recipe for diarrhea.
• 14:55
  SPEAKER_04: And I'm like, yeah, if you're not getting any fiber, because that doesn't it doesn't give me diarrhea, but that's my body's used to it.
• 15:02
  SPEAKER_04: Same with beans.
• 15:03
  SPEAKER_04: It's you're not getting diarrhea from Taco Bell because there's like some pathogen in it, it's because they're you're getting fiber for the first time.
• 15:11
  SPEAKER_05: That's what it has been.
• 15:12
  SPEAKER_05: Now, maybe, who knows?
• 15:14
  SPEAKER_04: Well, now, yeah, well, now with the diarrhea lettuce.
• 15:17
  SPEAKER_04: It's look, it's it's cutting season, my friend.
• 15:21
  SPEAKER_02: But yeah, it's uh like this is all RFK wanted.
• 15:55
  SPEAKER_05: It's all he wanted through.
• 15:56
  SPEAKER_05: This was his plan all along.
• 15:58
  SPEAKER_05: Give everybody diarrhea.
• 16:00
  SPEAKER_05: Give everybody diarrhea through lettuce.
• 16:02
  SPEAKER_05: He's like, see, I told you the old way.
• 16:05
  SPEAKER_05: No, raw meat, stop eating lettuce.
• 16:07
  SPEAKER_05: Lettuce is the reason we're all sick.
• 16:09
  SPEAKER_05: This is RFK's plan.
• 16:11
  SPEAKER_04: Okay.
• 16:13
  SPEAKER_04: Is it is it possible to have a completely like nutritionally complete diet of just beans?
• 16:21
  SPEAKER_05: No, absolutely not.
• 16:22
  SPEAKER_05: Is there a combination of it?
• 16:24
  SPEAKER_05: No, you would definitely be missing some things.
• 16:26
  SPEAKER_04: Yeah, because I know like beans alone are not a complete protein.
• 16:29
  SPEAKER_05: You need to combine it.
• 16:31
  SPEAKER_05: Well, you could eat soybeans, and soybeans are a complete protein.
• 16:33
  SPEAKER_05: So B12.
• 16:35
  SPEAKER_05: B12 for sure.
• 16:36
  SPEAKER_05: B12.
• 16:37
  SPEAKER_05: You're gonna also definitely need to have energy drinks for.
• 16:40
  SPEAKER_05: Oh, it's okay.
• 16:41
  SPEAKER_05: I guess if you ate soybeans, soybeans have fat in them.
• 16:43
  SPEAKER_05: So like you could dietary fat, you could probably make it make it manage your way through that.
• 16:47
  SPEAKER_04: Beans and energy drinks in moderation.
• 16:50
  SPEAKER_04: Okay, so it it it's what would you need to add at that point?
• 16:55
  SPEAKER_04: Just the B12?
• 16:56
  SPEAKER_04: Or I because I know there's some amino acids missing.
• 16:59
  SPEAKER_05: Uh soybeans, of course, you got the vitamin B12 and then vitamins A, D, and E.
• 17:05
  SPEAKER_05: Okay.
• 17:06
  SPEAKER_05: A, D, and E.
• 17:07
  SPEAKER_00: You would you would probably I ate a lot of fortified nutritional yeast on my beans during only beans because there were certain rules and in which so like I didn't actually, you know, do anything deeply unwell for my health, other than the obsessive portion, which you can say is also deeply unwell for my health, but that's neither here nor there.
• 17:24
  SPEAKER_04: Yeah, because you could survive for a little while on anything.
• 17:27
  SPEAKER_04: Uh it's just a matter of like how healthy you're gonna be at the end.
• 17:32
  SPEAKER_04: But yeah, like so obviously it didn't take you out, it it just you know it gave you a greater appreciation for the beans and and what have you.
• 17:41
  SPEAKER_04: It's what did you learn from that experiment of doing that for a month?
• 17:46
  SPEAKER_04: How how did you get through that?
• 17:48
  SPEAKER_00: Um, that people on the internet love something that sounds like OnlyFans.
• 17:53
  SPEAKER_00: I think that was my biggest takeaway.
• 17:56
  SPEAKER_00: Um outside of that, I also learned that people are really afraid of fiber and gas and beans.
• 18:03
  SPEAKER_00: On a personal level, I think it made me increase my creativity with beans in a way that I never really expected.
• 18:11
  SPEAKER_00: When you only eat one food for 30 days, it really like jumpstarted the way I thought about a bean.
• 18:18
  SPEAKER_00: So, like making gnocchi out of just beans, making tortillas out of bean flowers.
• 18:22
  SPEAKER_00: Like, what can a bean do?
• 18:25
  SPEAKER_00: Because it is a protein and it is a carbohydrate, so there's so many ways in like with food science that you can modify a bean to be anything.
• 18:33
  SPEAKER_04: And I think it really made me rethink the way that we're eating and eating beans, but mainly that people are the most interesting way you found oh sorry, there's a bit of an overlap over on our end because there's a a bit of a delay.
• 18:49
  SPEAKER_04: It's big bean is trying so hard to shut us down.
• 18:52
  SPEAKER_04: It's Bushes, man.
• 18:53
  SPEAKER_04: Bushes is still upset.
• 18:55
  SPEAKER_04: We're talking shit about them, and they'll continue to do so.
• 18:58
  SPEAKER_04: We don't like how do you feel about Bush's baked beans?
• 19:00
  SPEAKER_04: Yeah, how do you feel?
• 19:01
  SPEAKER_04: What is your opinion?
• 19:02
  SPEAKER_00: That's okay, okay.
• 19:05
  SPEAKER_00: You know, safe space.
• 19:07
  SPEAKER_00: I've never had Bush's baked beans.
• 19:11
  SPEAKER_06: Yeah!
• 19:12
  SPEAKER_02: Supporter does not support Bush's.
• 19:14
  SPEAKER_05: That's I mean, honestly, like they're I'm not saying they're bad.
• 19:18
  SPEAKER_05: Like, I like Bush's baked beans, but I I don't eat them often.
• 19:21
  SPEAKER_05: I don't think that's something like, oh, you have to have Bush's baked beans.
• 19:24
  SPEAKER_00: I'm not really a baked bean person.
• 19:26
  SPEAKER_00: I actually tried baked beans for the first time um in 2026.
• 19:31
  SPEAKER_00: I make a lot of bean desserts, but the idea of like a sugary, savory bean is not for me.
• 19:38
  SPEAKER_05: Not for me.
• 19:39
  SPEAKER_05: Yeah, no, I get it.
• 19:40
  SPEAKER_05: I prefer like the bushes, bushes does make like what it's called sidekicks, and then they're just like you know, different flavored beans.
• 19:47
  SPEAKER_05: Those are good.
• 19:47
  SPEAKER_05: Those actually, I I mean, I'm mad at Bushes, but I'll still buy those because those are pretty good.
• 19:52
  SPEAKER_05: I'll get over it.
• 19:53
  SPEAKER_04: You you always buy those with cash.
• 19:56
  SPEAKER_05: No paper trail.
• 19:57
  SPEAKER_05: No paper trail on this one, please.
• 19:59
  SPEAKER_05: The only paper trail is gonna be from my butt after I eat this.
• 20:03
  SPEAKER_04: Because we like boys that poop and girls that poop and everybody who poops.
• 20:11
  SPEAKER_04: What's uh so if you're not a fan of a sweet uh savory bean, what what would be like some of your favorite recipes that you've come up with uh over the course of this experiment you've been doing here?
• 20:23
  SPEAKER_00: Okay, I'm gonna go in three categories.
• 20:25
  SPEAKER_00: Most proud of is my bean chocolate cake with my tofu frosting because that tastes like normal chocolate cake.
• 20:29
  SPEAKER_00: Um and to have like that double bean stack is pretty, pretty hardcore.
• 20:34
  SPEAKER_00: Um the one I eat most often is my cabbagio pepe, which is like cabbage that I cut into a noodle type shape that I make in like a bean nutritional yeast sauce with pepper.
• 20:45
  SPEAKER_00: That's the one I'm I've been eating that dish on on regular rotation for nine years.
• 20:50
  SPEAKER_00: And then I have like a lentil waffle that I've also made into like a scallion pancake type format.
• 20:57
  SPEAKER_00: That's so easy and it's it's so good.
• 20:59
  SPEAKER_00: Like making normal pancakes or waffles takes way more work than making a bean one.
• 21:04
  SPEAKER_00: So I'm just gonna I'm just gonna be out here making a bean one.
• 21:06
  SPEAKER_04: Yeah.
• 21:07
  SPEAKER_04: Is uh is this the cake you're talking about?
• 21:10
  SPEAKER_00: No, that's one of my fans, Peter.
• 21:13
  SPEAKER_00: That's his cake.
• 21:14
  SPEAKER_00: It'll be like a couple a little bit back.
• 21:17
  SPEAKER_00: Um, that cake has like normal flour and butter in it, too.
• 21:21
  SPEAKER_00: Um no, up from there.
• 21:23
  SPEAKER_01: Okay.
• 21:24
  SPEAKER_00: More recent, more recent.
• 21:25
  SPEAKER_00: Other directors.
• 21:26
  SPEAKER_01: I think you went past it.
• 21:29
  SPEAKER_01: It was labeled like birthday cake or something.
• 21:32
  SPEAKER_00: It's gonna be me.
• 21:33
  SPEAKER_00: Yep, it's gonna be me with my tiny fork.
• 21:37
  SPEAKER_00: Go down, me with a tiny fork.
• 21:39
  SPEAKER_00: Nope, keep going down.
• 21:40
  SPEAKER_00: This feels like a hostage to go down.
• 21:42
  SPEAKER_00: Oh, tiny fork, tiny fork.
• 21:43
  SPEAKER_00: You see it right there?
• 21:45
  SPEAKER_00: Yep, yep, that's my cake.
• 21:47
  SPEAKER_04: Okay, cool, cool, cool.
• 21:48
  SPEAKER_04: Okay, look at this cake.
• 21:50
  SPEAKER_04: That just looks like a normal size of cake.
• 21:52
  SPEAKER_04: Okay, so we're blending the beans here.
• 21:54
  SPEAKER_04: And is that a recyclable blender?
• 21:56
  SPEAKER_04: What are we looking at there?
• 21:59
  SPEAKER_00: Stainless steel vitamin X.
• 22:00
  SPEAKER_00: You know, I'm that far out.
• 22:01
  SPEAKER_04: Okay, oh, that's not a recycled okay.
• 22:04
  SPEAKER_04: We got some eggs.
• 22:05
  SPEAKER_04: It's like everything's are you using a bean flour, like a chickpea flour?
• 22:09
  SPEAKER_00: No, it's just the beans in this one.
• 22:11
  SPEAKER_00: It doesn't have any flour format.
• 22:13
  SPEAKER_00: The eggs provide a decent amount of powdery in there.
• 22:16
  SPEAKER_05: Was that sugar?
• 22:17
  SPEAKER_00: Oh, that was sugar.
• 22:18
  SPEAKER_00: I use date sugar because I'm, you know, a Berkeley woman.
• 22:21
  SPEAKER_05: Okay.
• 22:21
  SPEAKER_00: Yeah.
• 22:22
  SPEAKER_00: But it works with normal sugar too.
• 22:23
  SPEAKER_04: And it's going in the flask, so you can sip on cake batter through the day.
• 22:28
  SPEAKER_00: Oh, this is the this is the other stainless steel blender.
• 22:31
  SPEAKER_00: Because why have one stainless steel blender when you can have two?
• 22:35
  SPEAKER_05: I'm concerned about the lack of microplastics, but other than that, this is looking great.
• 22:39
  SPEAKER_04: The cake is traveling.
• 22:41
  SPEAKER_04: This is 75 grams of protein, 50 grams of fiber.
• 22:45
  SPEAKER_04: Just impressive.
• 22:46
  SPEAKER_04: Look at this.
• 22:46
  SPEAKER_04: Yeah, okay, so that's the the The uh the alternative sugar there.
• 22:51
  unknown: Okay.
• 22:52
  SPEAKER_00: Yeah, work with normal sugar.
• 22:53
  SPEAKER_00: Like I use olive oil, seed oil.
• 22:55
  SPEAKER_00: Olive oil and eggs.
• 22:57
  SPEAKER_05: Obviously, that one just goes without saying.
• 22:59
  SPEAKER_00: Yeah.
• 22:59
  SPEAKER_04: Are there bean-based oils?
• 23:02
  SPEAKER_04: Do we have a lot of things?
• 23:02
  SPEAKER_00: I mean, there's soybean oil.
• 23:03
  SPEAKER_04: Well, there's soybean oil.
• 23:06
  SPEAKER_04: Could you put that in there?
• 23:08
  SPEAKER_04: Would that work?
• 23:09
  unknown: Yeah.
• 23:10
  SPEAKER_00: Absolutely work.
• 23:12
  SPEAKER_00: You know, I I do not have soybean oil in my kitchen, um, but it would absolutely work.
• 23:17
  SPEAKER_05: Oh, kick her off the podcast.
• 23:18
  SPEAKER_05: Rob, you got control of this, right?
• 23:20
  SPEAKER_05: Get rid of her.
• 23:21
  SPEAKER_05: She's already dropped twice, drop her a third time.
• 23:23
  SPEAKER_05: No soybean oil, no podcast.
• 23:26
  SPEAKER_04: I was under the impression that you were the bean supporter.
• 23:29
  SPEAKER_05: Yeah, using olive oil.
• 23:31
  SPEAKER_05: Uh, what is olives?
• 23:33
  SPEAKER_05: What are all what is olives?
• 23:35
  SPEAKER_05: Not a bean oil.
• 23:35
  SPEAKER_05: Not beans.
• 23:36
  SPEAKER_05: I can tell you that right.
• 23:38
  SPEAKER_02: What is an olive?
• 23:39
  SPEAKER_02: What is an olive?
• 23:41
  SPEAKER_02: Is it a bean?
• 23:41
  SPEAKER_02: Is olive a bean?
• 23:43
  SPEAKER_00: An olive is a small spherical fruit.
• 23:46
  SPEAKER_02: It's a fruit.
• 23:47
  SPEAKER_02: It's a fruit! Get out of here! It's probably a droop.
• 23:52
  SPEAKER_00: Probably a droop.
• 23:54
  SPEAKER_01: It must be.
• 23:55
  SPEAKER_01: Okay, but now can you make a lemon cake?
• 23:57
  SPEAKER_00: With beans?
• 23:58
  SPEAKER_00: Absolutely.
• 23:59
  SPEAKER_05: I think it'd be like a lem, like a lemon pound cake.
• 24:01
  SPEAKER_00: You can make any form of lemon cake with beans.
• 24:04
  SPEAKER_05: Oh, like there's like citrus cakes.
• 24:07
  SPEAKER_05: Oh, so good.
• 24:07
  SPEAKER_05: Key lime, yeah, like key lime pie.
• 24:09
  SPEAKER_05: Oh, oh.
• 24:10
  SPEAKER_05: I don't know why I find this so funny, but it's just like every day.
• 24:13
  SPEAKER_05: You can find a and then just gone.
• 24:16
  SPEAKER_05: See, it didn't end with beans this time.
• 24:19
  SPEAKER_04: No, this time we were talking about making beans into something.
• 24:23
  SPEAKER_04: We got taken out by the the pie lobby.
• 24:27
  unknown: Shut up.
• 24:28
  SPEAKER_05: Shut up anymore.
• 24:30
  SPEAKER_04: It's clogged your Wi-Fi.
• 24:32
  SPEAKER_04: Some someone in the lemon pie lobby is really upset right now, trying to shut us all down.
• 24:38
  SPEAKER_04: I gotta say, like, because I think a lot of people would be put off by the idea of beans being in a dessert.
• 24:44
  SPEAKER_04: But you look at these these recipes here, and it I don't think you'd probably even be able to tell that it was beans.
• 24:51
  SPEAKER_01: Like you'd know it was different, but not it's such a weird thing because when you think about what goes into a zert dessert, it's like seeds.
• 24:59
  SPEAKER_04: Yeah.
• 25:01
  SPEAKER_01: Why what what's so different about beans?
• 25:03
  SPEAKER_01: We're just not used to it.
• 25:04
  SPEAKER_01: I mean, think about what flour is.
• 25:06
  SPEAKER_05: Yeah, a lot of these healthier desserts for me, it's just like they generally do not always, but they can take more work.
• 25:11
  SPEAKER_05: And for me, I'd rather just buy like a dessert that's like pre-made and tastes really good, and then just eat like beans.
• 25:19
  SPEAKER_05: Just eat beans out like with rice or corn or like whatever.
• 25:23
  SPEAKER_01: Doesn't really eat this and then you eat that.
• 25:27
  SPEAKER_05: Like it's a balance, it's moderation.
• 25:29
  SPEAKER_05: It's just like you're doing all you're making all these healthy desserts.
• 25:31
  SPEAKER_05: I'll make them sometimes and I I think they're good.
• 25:33
  SPEAKER_05: Like I'll make the date stickers and stuff like that.
• 25:35
  SPEAKER_05: I I do like they have a place for sure, but for most of the time, I would rather just eat the like that like nutritious food and then later eat like some ice cream that's for my freezer or whatever.
• 25:47
  SPEAKER_01: You're making a creamy buff, but you're also a lazy cook.
• 25:50
  SPEAKER_05: I I very much am.
• 25:51
  SPEAKER_05: And I think I think that's one of the reasons I do well on social media, is so many people are as well.
• 25:56
  SPEAKER_05: They're like, I don't want to do all that.
• 25:57
  SPEAKER_04: It's you throw a bunch of stuff into a blender that looks potentially recyclable.
• 26:02
  SPEAKER_04: And it's I I just saw a two-ingredient creamy buffalo dip, and I it it looks wonderful.
• 26:08
  SPEAKER_04: It's you know, it's obviously billed as being high protein and high fiber.
• 26:13
  SPEAKER_05: Um and also buffalo dip with bees.
• 26:16
  SPEAKER_04: On that recipe, there's a a thing there that says um that you've got a ton of other recipes.
• 26:21
  SPEAKER_04: You have a cookbook in your bio or a substack of your recipes.
• 26:26
  SPEAKER_04: Substack.
• 26:27
  SPEAKER_04: Yeah.
• 26:28
  SPEAKER_04: Is it does it is it ultimately the same thing?
• 26:31
  SPEAKER_04: Or like what what what's the the difference here between it being a cookbook and a substack?
• 26:36
  SPEAKER_00: I mean, I don't know, Substack's different.
• 26:38
  SPEAKER_00: Substack, they get the musings on my life, too.
• 26:41
  SPEAKER_00: I I'm not I'm not a strong uh videoist.
• 26:45
  SPEAKER_00: I'm not I'm not good on the on the real or on the TikTok.
• 26:50
  SPEAKER_00: I I'm far more of a writer than I am a um internet star.
• 26:55
  SPEAKER_00: I translate better in writing.
• 26:56
  SPEAKER_04: I I don't know if that's particularly true.
• 26:58
  SPEAKER_04: You you've accumulated quite a following on your platforms.
• 27:02
  SPEAKER_04: You've you've got 75,000 over on uh TikTok where you were at Bean underscore supporter.
• 27:08
  SPEAKER_04: You've got another 55 over here on bean.supporter on Instagram.
• 27:13
  SPEAKER_04: People are tuning in to the to the bean cult here.
• 27:17
  SPEAKER_04: They they wanted to see what you've got to say, even in video form.
• 27:20
  SPEAKER_00: Yeah, I think what I make is freaky enough that people are intrigued.
• 27:24
  SPEAKER_00: I mean, like my lentil granola is pretty far out.
• 27:27
  SPEAKER_00: Like, when's the last time you had lentil granola?
• 27:29
  SPEAKER_00: Probably never.
• 27:31
  SPEAKER_00: Um, and it's actually good.
• 27:33
  SPEAKER_00: And I think I think that's one of the differences.
• 27:35
  SPEAKER_00: There's like a lot of health and wellness influencers and recipe developers on the internet, and they're making these things with all these promises of being delicious.
• 27:43
  SPEAKER_00: But like, as someone who in my teens kind of prescribed to that world and ate enough of that food, I never want to eat that type of food again.
• 27:51
  SPEAKER_00: It's really miserable to eat.
• 27:53
  SPEAKER_00: Um and my food doesn't taste like that.
• 27:56
  SPEAKER_00: So I think if someone makes it, then they're kind of like, okay, I I can vibe with this.
• 28:03
  SPEAKER_00: Like, I trust her.
• 28:04
  SPEAKER_04: This is a question that I I would be unfair to ask of Liam.
• 28:08
  SPEAKER_04: We don't have enough time, but do you have any recipes that haven't worked out?
• 28:12
  SPEAKER_05: Absolutely.
• 28:12
  SPEAKER_05: So okay, so basically, most of them.
• 28:16
  SPEAKER_04: Do you have any recipes you've tried that just haven't worked?
• 28:19
  SPEAKER_00: Me?
• 28:20
  SPEAKER_00: Tons.
• 28:21
  SPEAKER_00: Yes.
• 28:21
  SPEAKER_04: You yeah, we don't have enough time for Liam to go through his.
• 28:25
  SPEAKER_00: Tons.
• 28:26
  SPEAKER_00: Absolutely tons.
• 28:27
  SPEAKER_00: Uh, because I try and push the bean to the maximum of the city.
• 28:31
  SPEAKER_00: Which ones?
• 28:31
  SPEAKER_00: Well, I think it's like I make many attempts of the same recipe before I go and post it.
• 28:36
  SPEAKER_00: You know, I want to see what you can do with the maximum power of beans.
• 28:39
  SPEAKER_00: So I'm out here like whipping my aquafaba and being like, oh, well, that's substitute enough as an egg replacement here, and doing all these things of like, can I have a cake that's actually only made from a can of beans?
• 28:50
  SPEAKER_00: Um, no, you can't.
• 28:52
  SPEAKER_00: But I did attempt that for like three weeks in terms of, well, what if I whip this aquafaba to this weight and then dry these beans and grind them?
• 29:00
  SPEAKER_00: Like, no, you can't.
• 29:01
  SPEAKER_00: You can't.
• 29:02
  SPEAKER_00: But um I'm gonna die trying.
• 29:05
  SPEAKER_04: You're gonna keep trying.
• 29:06
  SPEAKER_04: That's what's important.
• 29:09
  SPEAKER_04: What um is is that the only thing that you've ever like really hoped was gonna work and it didn't work?
• 29:14
  SPEAKER_04: Like, do you have any white whales out there that you're trying to uh spear harpoon?
• 29:20
  SPEAKER_00: So I wanted to make like the Japanese fluffy style pancakes using aquafaba as my fluff, which is like the trickpea cooking liquid.
• 29:28
  SPEAKER_00: Okay.
• 29:29
  SPEAKER_00: And then I wanted to make it with uh chickpea flour.
• 29:33
  SPEAKER_00: And every time I try and make those, I just get these like nasty flat puddles because when I whenever I go to cook the aquafaba, people make meringues, blah blah blah blah.
• 29:41
  SPEAKER_00: Whenever I go to cook it, it deflates, it becomes such a hot mess that that's not working for me.
• 29:47
  SPEAKER_04: We've got here the bean granola or lentil granola right here.
• 29:51
  SPEAKER_04: We've got oats, lentils, and some honey there.
• 29:53
  SPEAKER_04: We've got olive oil.
• 29:55
  SPEAKER_05: Do you wait, you don't make them like crispy?
• 29:57
  SPEAKER_05: I feel like wait, oh oh so so you roast them with that, and they do get do they get crispy enough if you roast them with everything with like the oats and whatnot?
• 30:03
  SPEAKER_00: Yeah, and it becomes fully shelf stable.
• 30:05
  SPEAKER_00: Like I have five jars in my pantry right now in different flavors.
• 30:09
  SPEAKER_04: Oh wow.
• 30:09
  SPEAKER_04: How how can you how do you know it's shelf stable?
• 30:13
  SPEAKER_04: I wouldn't trust myself to declare something shelf stable.
• 30:16
  SPEAKER_00: When it becomes fully dry, it is like there is no water, so it can't rot.
• 30:20
  SPEAKER_00: I also um in in my background worked in menu innovation for a lot of companies, including on like the food science, food research side.
• 30:29
  SPEAKER_00: Um, so I've done a bunch of shelf life testing in my career.
• 30:33
  SPEAKER_00: Um and these are fine.
• 30:36
  SPEAKER_04: Okay, so you're you're actually smart.
• 30:38
  SPEAKER_04: You're not like us.
• 30:39
  SPEAKER_04: Um got it.
• 30:41
  SPEAKER_04: You actually know what you're talking about.
• 30:44
  SPEAKER_04: Perfect.
• 30:44
  SPEAKER_04: We all we all play smart people on TV.
• 30:48
  SPEAKER_04: And then you're actually you've got the information.
• 30:50
  SPEAKER_04: Okay, this is looking fantastic.
• 30:52
  SPEAKER_04: Let me pull this one up right here.
• 30:54
  SPEAKER_02: You know, not poison people.
• 30:55
  SPEAKER_02: You have to like she was like, oh wait, you guys aren't educated?
• 30:58
  SPEAKER_05: This for me is like where's it for like beans, so you throw them in a pan, like with the beans and you know, like a tomato sauce or whatever, and that just for me keeps it simple and it tastes good.
• 31:09
  SPEAKER_05: And then, you know, like I like to have the regular just like desserts, but I totally get making like wanting to make it, you know, like a healthier dessert.
• 31:16
  SPEAKER_05: Some people are just like, no, I want to, I wanna get like I want it nutritious, all courses.
• 31:21
  SPEAKER_05: I'm like, yeah, I totally understand.
• 31:23
  SPEAKER_05: But I found like these little like it's called two bites, they're like from the bakery, they're two bites, and it's just like they're little, like tiny things of like you know, brownies or like cakes or little donuts, and they're like really good for just two bites are actually one bite.
• 31:37
  SPEAKER_05: They're as many as you want them to be, really.
• 31:40
  SPEAKER_05: But like, and for me, I'd rather have just like one of those, and then yeah, like I love this sort of stuff.
• 31:44
  SPEAKER_05: Yeah, you throw like, oh, you got your garlic, you got your beans, you got your tomato sauce, perfect.
• 31:49
  SPEAKER_04: Yeah, this is I I just saved this because this is this is fantastic.
• 31:53
  SPEAKER_04: I uh like I want to have this later.
• 31:56
  SPEAKER_04: This this looks quite good.
• 31:57
  SPEAKER_04: If anybody's looking for like more suggestions of things to eat, I've actually I've got a list of like food prep channels that I send out to people to help them to build like recipes and meal lists and such, and I'm adding you to it because yeah, more people need to see this.
• 32:17
  SPEAKER_04: This is this is just such good information here.
• 32:19
  SPEAKER_04: What else do we have?
• 32:20
  SPEAKER_04: I mean it's just like it it's it's such a uh variety of of foods and dishes here that you wouldn't expect all come from just a small handful of beans.
• 32:31
  SPEAKER_04: What's what is your second favorite food behind beans?
• 32:35
  SPEAKER_04: If beans all disappeared, what would you have made your food uh channel about?
• 32:41
  SPEAKER_04: Lentils.
• 32:41
  SPEAKER_04: Are lentils not beans?
• 32:43
  SPEAKER_05: I they're both legumes, but technically there's lentils and then there's beans.
• 32:48
  SPEAKER_05: So they've kind of.
• 32:54
  SPEAKER_05: I know, right?
• 32:55
  SPEAKER_04: Oh no.
• 32:55
  SPEAKER_04: Oh, is she muted?
• 32:57
  SPEAKER_04: Okay, that explains it.
• 32:59
  SPEAKER_04: I can't wait to hear this episode in full when I listen back to it and actually get to hear what she said.
• 33:05
  SPEAKER_04: But okay, we got the the the one second there.
• 33:08
  SPEAKER_05: One second, gotta grab my beans.
• 33:10
  SPEAKER_04: Liam, would your second one be cottage cheese?
• 33:15
  SPEAKER_04: I said the thing.
• 33:16
  SPEAKER_05: Look up, look up.
• 33:17
  SPEAKER_05: Listen, that's what I'm saying.
• 33:18
  SPEAKER_05: Beans, cottage cheese, corn.
• 33:20
  SPEAKER_05: I would just that's what I ate every day.
• 33:22
  SPEAKER_05: I mix that shit together.
• 33:23
  SPEAKER_05: It's nutritious.
• 33:25
  SPEAKER_05: It took like literally two minutes, and like then I could eat, you know, my like desserts and stuff that had sugar and flour, like all that sort of stuff.
• 33:33
  SPEAKER_05: And I'm saying it's for everybody, like, hey, you know, do whatever.
• 33:37
  SPEAKER_05: But I just like that's what that's one of the reasons I like beans so much, is just because I can just like, oh, I can open up a can that maybe they're seasoned in and just like eat them with whatever I have.
• 33:47
  SPEAKER_05: That's you know, like they are super versatile and you can do a ton of things.
• 33:50
  SPEAKER_05: And I've done a lot of those things that they're good, but for the most part, just like can in bowl on plate, it works, and there it goes.
• 33:57
  SPEAKER_04: It's it's the easier you can make this thing.
• 34:00
  SPEAKER_04: I like there's so many videos of people with full production studios in their kitchens.
• 34:07
  SPEAKER_04: Oh, and it's it makes it intimidating.
• 34:09
  SPEAKER_04: People think you need to have a whole production to do it.
• 34:13
  SPEAKER_04: And I think she's she left to refresh.
• 34:15
  SPEAKER_04: This might have been on her own this time.
• 34:17
  SPEAKER_05: That one, yeah.
• 34:18
  SPEAKER_05: This is the first time it's on her own.
• 34:20
  SPEAKER_05: There, we're back.
• 34:21
  SPEAKER_04: Yeah, that was quick.
• 34:22
  SPEAKER_04: Hopefully, this will be can't hear you just yet.
• 34:26
  SPEAKER_02: Oh, wait, we've got sound!
• 34:28
  SPEAKER_00: We have sound.
• 34:29
  SPEAKER_00: We've got sound! Thank you, thank you, thank you, thank you.
• 34:32
  SPEAKER_04: The one thing beans do not improve is your Wi-Fi signal.
• 34:35
  SPEAKER_00: Guys, it's so bad.
• 34:36
  SPEAKER_00: I was on I was on like a serious work call this morning, and my Wi-Fi was so fine this morning, I don't know what happened now.
• 34:43
  SPEAKER_00: I was like on another four-person video chat.
• 34:46
  SPEAKER_00: No issues, but this afternoon it came for me.
• 34:50
  SPEAKER_00: We don't know.
• 34:51
  SPEAKER_05: Do you again I blame I blame Liam?
• 34:53
  SPEAKER_05: I usually just blame myself as well.
• 34:55
  SPEAKER_05: But what that's why my mental health is so good.
• 34:57
  SPEAKER_00: You asked my next food.
• 34:59
  SPEAKER_00: I originally started as like a food scrap, food waste was my idea.
• 35:04
  SPEAKER_00: Because I eat all of my bits of food waste, like to the nth degree.
• 35:08
  SPEAKER_00: Right now I'm making a like corn cob corn silk vinegar um with my cobs because I I truly eat like every scrap of my food.
• 35:17
  SPEAKER_00: Um so it would be that.
• 35:20
  SPEAKER_00: It would be that.
• 35:21
  SPEAKER_00: Like I I'm trialing and erring making paper with beans.
• 35:25
  SPEAKER_00: This was a failed attempt, but in my house I have some successful attempts with my bean pod paper.
• 35:30
  SPEAKER_00: So I was shelling fresh beans and then you know making making paper from them.
• 35:36
  SPEAKER_00: This is the excellent.
• 35:38
  SPEAKER_01: So I can send Liam an edible letter.
• 35:40
  SPEAKER_05: Exactly.
• 35:41
  SPEAKER_05: Rob, can you send me beans?
• 35:42
  SPEAKER_05: Can you make send me cottage cheese made out of beans?
• 35:45
  SPEAKER_05: Is that a can I make that as a cross?
• 35:46
  SPEAKER_05: Cottage cheese.
• 35:47
  SPEAKER_00: Can I make cottage cheese out of beans?
• 35:49
  SPEAKER_00: Don't put it past me.
• 35:50
  SPEAKER_00: Don't put it past me.
• 35:51
  SPEAKER_00: I think you'd get time for it.
• 35:52
  SPEAKER_05: If I made that video, it would be all I could fucking see.
• 35:56
  SPEAKER_05: Like that's all I would consent.
• 35:58
  SPEAKER_00: Well, no, if the algorithm picked me up, which it never does, but if the algorithm decided today is your day beans, then you would be tagged 24-7.
• 36:05
  SPEAKER_05: It giveth and it taketh away.
• 36:08
  SPEAKER_00: Yeah, yeah.
• 36:09
  SPEAKER_00: But I made one recipe a while back that also had cotton cheese and beans in it.
• 36:14
  SPEAKER_00: I don't use cottage cheese that frequently in my recipe development.
• 36:18
  SPEAKER_00: Um but yeah, people were people were really up and excited about you in it.
• 36:23
  SPEAKER_05: Yeah, oh yeah.
• 36:24
  SPEAKER_05: They're like, oh, it's got these things.
• 36:25
  SPEAKER_05: And I'm like, yeah, okay.
• 36:28
  SPEAKER_05: Here we go again.
• 36:29
  SPEAKER_00: Um I mean it was a creamy, cheesy tomato soup, which makes sense to have beans and cottage cheese in it.
• 36:35
  SPEAKER_00: Like that's not right for you to be able to do it.
• 36:37
  SPEAKER_05: I listen, I ate them together every day.
• 36:39
  SPEAKER_05: So I'm not saying it's bad.
• 36:41
  SPEAKER_05: Like, oh, I would do it all the time.
• 36:42
  SPEAKER_05: They're both cheap, they're both got protein, they're both yada yada yada.
• 36:46
  SPEAKER_05: Cottage cheese is no longer bad.
• 36:48
  SPEAKER_05: It has both.
• 36:48
  SPEAKER_05: I'm like, oh.
• 36:49
  SPEAKER_05: Cottage cheese is so.
• 36:51
  SPEAKER_05: Listen, it's gotten more expensive, but if you get like the the generic, you're not buying like Daisy, which that shit sucks anyway.
• 37:00
  SPEAKER_05: I listen, I'll I listen, I there I think Bush's has redeeming qualities.
• 37:04
  SPEAKER_05: Daisy, go fuck yourself.
• 37:06
  SPEAKER_05: I I don't like like okay, all right.
• 37:08
  SPEAKER_05: No, I guess they do make like you know their sour cream and stuff, which is fine.
• 37:12
  SPEAKER_05: But their cottage cheese, I uh it's my least favorite.
• 37:16
  SPEAKER_05: It's not good.
• 37:17
  SPEAKER_00: I've never had it.
• 37:18
  SPEAKER_05: Don't.
• 37:19
  SPEAKER_00: I have I've only had Clover, Good Culture, and Nancy's.
• 37:24
  SPEAKER_05: Yeah, good.
• 37:25
  SPEAKER_05: I don't I don't see.
• 37:26
  SPEAKER_05: I don't know if I know that.
• 37:27
  SPEAKER_04: We lost the sponsorship.
• 37:28
  SPEAKER_04: That's gone.
• 37:29
  SPEAKER_04: We're gonna get a write-in from Daisy now, and they're gonna be.
• 37:31
  SPEAKER_05: Listen, I'm already sponsored by Good Culture, so like they don't want me to listen.
• 37:34
  SPEAKER_05: Whenever I do a brand deal with good culture, I'm like, I'll talk absolute shit about Daisy.
• 37:39
  SPEAKER_05: I will just I will fucking ream them.
• 37:41
  SPEAKER_05: And they're like, no, don't do that.
• 37:43
  SPEAKER_05: And I'm like, okay, fine.
• 37:45
  SPEAKER_05: I just don't, I'll do it on my own.
• 37:50
  SPEAKER_00: Like, you know, bespoke cottage cheeses.
• 37:55
  SPEAKER_00: There are other cottage cheeses for those who use a stainless steel blender.
• 37:59
  unknown: Yeah.
• 38:00
  SPEAKER_05: Is there one for somebody who adds red 40 to their plastic?
• 38:04
  SPEAKER_00: Nudzin.
• 38:05
  SPEAKER_05: Their plastic blender?
• 38:06
  SPEAKER_00: Nudsen.
• 38:07
  SPEAKER_05: Oh, I just filmed my how to get more red 40.
• 38:10
  SPEAKER_05: I just f I just finished editing that one.
• 38:11
  SPEAKER_05: Oh, nice.
• 38:12
  SPEAKER_05: How to get yeah, how to get more red 40 in a day video.
• 38:16
  SPEAKER_04: What did you settle on for like the source of it?
• 38:18
  SPEAKER_04: Because we were we were spit volunteering.
• 38:20
  SPEAKER_05: I like the apples.
• 38:21
  SPEAKER_05: I kept the apples in there.
• 38:22
  SPEAKER_05: I just kind of kept it simple with like a um, you know, our top scientists have been trying to figure out how to get red 40 into apples to make a whole source of red 40, but unfortunately, no luck.
• 38:32
  SPEAKER_05: And just hold up a green apple while I'm saying it.
• 38:34
  SPEAKER_05: Like there's no red apples.
• 38:37
  SPEAKER_05: Like those don't exist.
• 38:39
  SPEAKER_05: So yeah.
• 38:40
  SPEAKER_05: Perfect.
• 38:40
  SPEAKER_05: It felt it felt pretty.
• 38:41
  SPEAKER_05: Oh, I added um red for like I added uh food coloring red 40 to a Mountain Dew code red at the end just to multiply the red for.
• 38:53
  SPEAKER_05: I know I'm gonna get some people like, no, food dies bad.
• 38:55
  SPEAKER_05: Like, I don't think you should be joking.
• 38:56
  SPEAKER_05: I'm like, oh this shit's funny.
• 38:58
  SPEAKER_05: It's a joke, all right?
• 38:59
  SPEAKER_05: Calm the fuck down.
• 39:01
  SPEAKER_05: It's have some fun in life.
• 39:02
  SPEAKER_05: It's clearly a joke.
• 39:04
  SPEAKER_05: So yeah.
• 39:05
  SPEAKER_05: And I think it turned out pretty well.
• 39:07
  SPEAKER_04: It's all jokes.
• 39:08
  SPEAKER_04: We've got a double chocolate caramel blondie here.
• 39:11
  SPEAKER_04: I'm just I'm basically shopping right now.
• 39:14
  SPEAKER_04: I'm shop.
• 39:14
  SPEAKER_00: I'll put caramel miso one.
• 39:17
  SPEAKER_00: Oh, this one's old, yeah.
• 39:19
  SPEAKER_00: You went way back.
• 39:20
  SPEAKER_00: I'm digging.
• 39:21
  SPEAKER_00: I'm saving a bunch of You went back to Bean of the Week when every week I hired the.
• 39:26
  SPEAKER_01: When are you opening up your cafe so we can sample all this stuff?
• 39:30
  SPEAKER_00: Oh, cafes.
• 39:31
  SPEAKER_00: When is the next beanup?
• 39:33
  SPEAKER_00: But bean-ups are in the works.
• 39:35
  SPEAKER_04: I want to fly out to the bean-ups.
• 39:37
  SPEAKER_04: How do I get there?
• 39:38
  SPEAKER_04: Where's the next one?
• 39:39
  SPEAKER_04: This goes out tomorrow.
• 39:41
  SPEAKER_00: So it is July 26th, Willard Park, Berkeley, California, 1 to 3 p.m.
• 39:46
  SPEAKER_00: Yeah.
• 39:48
  SPEAKER_03: Okay, I guess we all have to uh we we've we've got a week to make that.
• 39:51
  SPEAKER_03: We can do it.
• 39:52
  SPEAKER_00: Yeah, the bean ups are ready.
• 39:54
  SPEAKER_01: And then I have enough gas money to make it to about Calgary.
• 39:57
  SPEAKER_00: Calgary, New York?
• 39:59
  SPEAKER_00: Calgary, Canada.
• 40:00
  SPEAKER_00: Calgary, Canada?
• 40:02
  SPEAKER_04: Yeah, they don't send beans up there.
• 40:04
  SPEAKER_04: They stop at the border.
• 40:05
  SPEAKER_04: Their beans can't beans.
• 40:06
  SPEAKER_04: He's never had beans.
• 40:07
  SPEAKER_04: They banned them.
• 40:09
  SPEAKER_06: Rom can't have beans.
• 40:11
  SPEAKER_00: You'll probably get bold beans before the US does, though.
• 40:15
  SPEAKER_00: And bold beans are really good.
• 40:16
  SPEAKER_04: What are bold beans?
• 40:18
  SPEAKER_00: I don't think I'm a blast-dried company of beans out of the UK, and they're gosh darn sensational.
• 40:24
  SPEAKER_00: I was recently in the UK to try bold beans, like that's kind of why I went.
• 40:29
  SPEAKER_00: Um, and you can't get them in the States.
• 40:32
  SPEAKER_00: They're really good dried beans.
• 40:33
  SPEAKER_00: And I keep all my beans from dry, that's kind of what my job is.
• 40:37
  SPEAKER_00: But um, I always want to see what the best option is.
• 40:39
  SPEAKER_04: It it looks like for the humble price of$27.99, you can have them imported through Walmart.com.
• 40:49
  SPEAKER_04: Oh wow.
• 40:50
  SPEAKER_04: So uh yes, uh while uh here, I'll I'll share it.
• 40:55
  SPEAKER_04: This is this is what we're looking at, right?
• 40:56
  SPEAKER_05: Whoa, I've seen people use these in videos that are from the UK.
• 41:00
  SPEAKER_00: They're really good.
• 41:01
  SPEAKER_00: They're really good.
• 41:03
  SPEAKER_00: They have an amazing texture.
• 41:04
  SPEAKER_04: What makes these special?
• 41:05
  SPEAKER_00: Um, like I'm sorry, but not all canned beans are created equal.
• 41:09
  SPEAKER_00: Like not all dried beans are created equal.
• 41:11
  SPEAKER_00: It's really easy for a bean to be like mushy, too salty, like kind of weirdly vegetable, like when it doesn't need to be.
• 41:18
  SPEAKER_00: Like bushes.
• 41:19
  SPEAKER_00: Um maybe I'm too far out, but I think some beans you can even like taste the glycephates.
• 41:24
  SPEAKER_00: Like I did a taste off way by way back when of all beans by different growers, and I did a fully blind taste-off.
• 41:31
  SPEAKER_00: And there are some that you're like, this doesn't taste right.
• 41:34
  SPEAKER_00: Um, and whatever bald bean is doing, their bean is cooked perfectly and their bean has a really good taste.
• 41:39
  SPEAKER_00: It's volley.
• 41:40
  SPEAKER_04: So that's what as a bean connoisseur and and and all that, that is the one that you would recommend.
• 41:46
  SPEAKER_04: That's that's the upper echelon of of beans.
• 41:49
  SPEAKER_05: It's definitely a bean supporter on here because like we're on two ends of the spectrum, whereas I'm more of the nutrition bucket, you know, where it's just like throw some beans or whatever else you have in there.
• 41:59
  SPEAKER_05: What can?
• 42:00
  SPEAKER_05: I don't know.
• 42:01
  SPEAKER_05: The label's gone and it's got a huge dent in it, but I'm gonna eat it anyway.
• 42:04
  SPEAKER_00: Totally.
• 42:04
  SPEAKER_00: And I'm gonna bulk for 10 bucks.
• 42:07
  SPEAKER_00: And I'm a cook from dry person.
• 42:09
  SPEAKER_00: I'm I'm generally not a canned bean.
• 42:12
  SPEAKER_00: Um it's like if when people are like, I don't like beans, beans are gross.
• 42:18
  SPEAKER_00: I'm like, well, what bean have you tried?
• 42:20
  SPEAKER_00: Because on the internet right now, you see these people raw dogging beans out of the can freight.
• 42:25
  SPEAKER_00: And they're like, beans are disgusting.
• 42:26
  SPEAKER_00: And let's also I will happily raw dog beans out of the can straight.
• 42:30
  SPEAKER_00: I used to work in Finance in Chicago, and every day I'd sit at my desk and I'd eat four cans of beans straight out of the can.
• 42:37
  SPEAKER_00: I was working 90 hours a week, just like raw dogging beans at my finance shop.
• 42:41
  SPEAKER_00: That was my life, but that's not my life anymore, and I'm not gonna choose to just raw dog straight beans 24-7.
• 42:47
  SPEAKER_00: And so if someone doesn't love beans and they're raw dogging like jumping into straight raw dog beans is rough.
• 42:52
  SPEAKER_00: And like bad can sucks.
• 42:56
  SPEAKER_04: My offer goes out to the first person who can count the number of times that the word bean has been said in this episode.
• 43:02
  SPEAKER_04: I will send you a can of those beans that we just mentioned here a moment ago.
• 43:09
  SPEAKER_04: It it will be no cheating transcripts.
• 43:12
  SPEAKER_04: Yeah, you can't cheat with the transcript.
• 43:14
  SPEAKER_04: We'll know.
• 43:14
  SPEAKER_04: We'll know.
• 43:15
  SPEAKER_05: And for the n and whoever can count the amount of times we said DeLorean, the first nutrition bucket we make.
• 43:20
  SPEAKER_04: It goes to you.
• 43:21
  SPEAKER_04: We'll sign it.
• 43:22
  SPEAKER_04: We'll all sign it.
• 43:23
  SPEAKER_04: Send it to you.
• 43:24
  SPEAKER_04: I um what what's what's next in in bean innovation?
• 43:30
  SPEAKER_04: Uh what's next for you?
• 43:31
  SPEAKER_04: What's what should we expect from the bean supporter uh network of the family of networks of channels?
• 43:38
  SPEAKER_00: More beans.
• 43:39
  SPEAKER_00: Always more beans.
• 43:40
  SPEAKER_00: More beans.
• 43:41
  SPEAKER_00: Um, you know, always more beans.
• 43:44
  SPEAKER_00: One day, maybe we'll have more of the backstory on beans.
• 43:47
  SPEAKER_00: I think this is the most I've shared my backstory on beans ever.
• 43:51
  SPEAKER_00: This call this call.
• 43:53
  SPEAKER_00: Um more on my backstory, more on the beans, and like I don't know, some crazy things.
• 43:59
  SPEAKER_00: One can, one pan will be coming back.
• 44:01
  SPEAKER_00: Have no fear.
• 44:03
  SPEAKER_00: I've I've taken a break from it because innovating with five or less ingredients in 15 or less minutes can sometimes feel not fun.
• 44:10
  SPEAKER_00: But I've made some really exciting things.
• 44:13
  SPEAKER_00: So those will be back.
• 44:15
  SPEAKER_00: And I think that'll be exciting for people.
• 44:17
  SPEAKER_00: Not me.
• 44:18
  SPEAKER_00: I like that idea.
• 44:19
  SPEAKER_00: Keep it simple.
• 44:20
  SPEAKER_00: Yeah.
• 44:20
  SPEAKER_00: If it's one can, one pan, five or less ingredients, 15 or less minutes.
• 44:25
  SPEAKER_00: I'm kind of like, we can do that.
• 44:26
  SPEAKER_00: We can do that.
• 44:27
  SPEAKER_01: Do you have any coffee bean based recipes?
• 44:30
  SPEAKER_01: Coffee.
• 44:31
  SPEAKER_00: That's a berry.
• 44:32
  SPEAKER_05: That's a locked and loaded with that.
• 44:35
  SPEAKER_05: Shit.
• 44:35
  SPEAKER_05: I'm guessing you probably heard that one before.
• 44:38
  SPEAKER_00: So much.
• 44:39
  SPEAKER_00: And I used to work for big coffee up until like four months ago when I left that to pursue the beans.
• 44:44
  SPEAKER_00: Um, so I get that all the time.
• 44:46
  SPEAKER_00: People don't know I work for big coffee.
• 44:48
  SPEAKER_00: But I'm like, stop.
• 44:50
  SPEAKER_02: So there is big bean.
• 44:52
  SPEAKER_01: You forgot to put the um actually before that.
• 44:56
  SPEAKER_00: But I don't want to be that sassy.
• 44:57
  SPEAKER_00: Uh also cocoa, vanilla, people will be like, what about my like four bean latte?
• 45:03
  SPEAKER_00: Because it was soy milk and whatever.
• 45:05
  SPEAKER_00: And I'm like, no, you have one bean, soy.
• 45:09
  SPEAKER_00: What about that?
• 45:11
  SPEAKER_04: Weird question.
• 45:12
  SPEAKER_04: You know how like bananas are technically berries?
• 45:15
  SPEAKER_06: Yeah.
• 45:15
  SPEAKER_04: Are there are there anything that's like technically a bean that we aren't aware of?
• 45:21
  SPEAKER_04: Like cucumbers or berries.
• 45:23
  SPEAKER_00: Bean is really hard because bean is technically are we saying legume?
• 45:28
  SPEAKER_00: Are we saying pulse?
• 45:30
  SPEAKER_00: Like with bean, beans are like legumes slash pulses.
• 45:34
  SPEAKER_00: Um it's like the seed body of the plant.
• 45:39
  SPEAKER_00: There are plenty of other beans um that are like non-edibles.
• 45:43
  SPEAKER_00: A peanut is of course a legume, but it's not a pulse.
• 45:47
  SPEAKER_00: Um yeah.
• 45:49
  SPEAKER_04: This is I'm sorry, I think it's any any question because that's really what the the audience is clamoring for right now, is to know is there anything that is technically a species of a bean that we wouldn't already know is a bean.
• 46:05
  SPEAKER_01: Uh yeah, I'm When are you going to develop your own bean?
• 46:10
  SPEAKER_00: When am I gonna work in the fields and genetically modify my own bridle?
• 46:14
  SPEAKER_00: As soon as possible, guys.
• 46:16
  SPEAKER_00: I want a Royal Corona bean, which is my favorite bean.
• 46:21
  SPEAKER_00: Not that anyone asked.
• 46:22
  SPEAKER_00: Um, I want a Royal Corona bean.
• 46:25
  SPEAKER_01: Why didn't we ask her that?
• 46:26
  SPEAKER_01: That seems like the easiest question.
• 46:28
  SPEAKER_00: I want a Royal Corona bean mixed with a Teperi bean, which is the like highest in health uh benefits bean.
• 46:35
  SPEAKER_00: So it tastes and looks like a Royal Corona, but somehow has the health benefits of teppery, which are pretty firm and not that delicious.
• 46:43
  SPEAKER_00: So if you're not deep into beans like I am, maybe not your starter bean.
• 46:47
  SPEAKER_05: I'm currently growing winged beans.
• 46:48
  SPEAKER_05: Wow.
• 46:49
  SPEAKER_05: Sean Groves talked about it, and I have a little pot and it's it's currently growing.
• 46:54
  SPEAKER_00: How's it doing?
• 46:55
  SPEAKER_00: It's doing pretty well.
• 46:56
  SPEAKER_05: Like it looked like it was dead.
• 46:57
  SPEAKER_05: I'm not gonna lie.
• 46:58
  SPEAKER_05: I was like, oh, it died.
• 46:59
  SPEAKER_05: But then you know, I kept watering it and another little sprout came off, and then it kept going, and like it's it's hanging in there.
• 47:05
  SPEAKER_05: It's doing pretty well.
• 47:06
  SPEAKER_00: And you should be close to starting to be able to harvest fairly soon.
• 47:10
  SPEAKER_05: Oh no, I they it's still pretty early on.
• 47:12
  SPEAKER_05: This thing's pretty early on.
• 47:13
  SPEAKER_05: It's gonna be a minute.
• 47:13
  SPEAKER_05: I'm gonna have to bring it inside and try and keep it alive.
• 47:15
  SPEAKER_05: We'll find out.
• 47:16
  SPEAKER_05: I don't know.
• 47:17
  SPEAKER_05: I thought it would just be fun.
• 47:18
  SPEAKER_00: Okay.
• 47:18
  SPEAKER_04: I love growing if I send you two flower pots and we grow the royal corona bean in one and the other one that you mentioned in another, and we just like scoot those flower pots next to each other.
• 47:30
  SPEAKER_05: Is it possible that they would you have to add red 40 to the top of it?
• 47:35
  SPEAKER_05: You have to start the gestation.
• 47:37
  SPEAKER_01: And add a little mood music in there too.
• 47:39
  SPEAKER_05: And then that's and then it'll happen.
• 47:42
  SPEAKER_05: Play an episode of Immoderation.
• 47:44
  SPEAKER_00: We'll get there.
• 47:45
  SPEAKER_04: Yes, exactly.
• 47:46
  SPEAKER_04: This is uh this has been absolutely enlightening.
• 47:50
  SPEAKER_04: Uh what what a I I I'm glad to have the the two uh it's I I would assume highest authorities on beans on the internet.
• 47:59
  SPEAKER_04: Uh somehow.
• 48:01
  SPEAKER_00: I would not say that about myself.
• 48:02
  SPEAKER_00: I would not say that about myself.
• 48:04
  SPEAKER_00: I uh listen to the microphone.
• 48:06
  SPEAKER_05: You can say anything, anywhere, anytime, and you just have to say it with confidence.
• 48:11
  SPEAKER_05: And when you do that, you'll get enough people believing you.
• 48:15
  SPEAKER_05: It doesn't matter.
• 48:15
  SPEAKER_05: That's what this is like what I do.
• 48:17
  SPEAKER_05: So just be confident with it.
• 48:19
  SPEAKER_00: So last week on the internet when I said I was a certified bean girl and now it's going viral because people think there's actually a certification for being a bean girl.
• 48:27
  SPEAKER_05: Yes, that's this is what I'm talking about.
• 48:30
  SPEAKER_05: Make up more certifications, make up tiers of certification.
• 48:34
  SPEAKER_05: Make sure you're the highest tier of said certification.
• 48:37
  SPEAKER_05: I would tier 100%.
• 48:39
  SPEAKER_05: Oh shit, I had no idea.
• 48:41
  SPEAKER_05: Yeah.
• 48:42
  SPEAKER_00: Actually, the beans bless me themselves.
• 48:45
  SPEAKER_05: These are all things that we just we understand that need to be done.
• 48:49
  SPEAKER_05: Okay.
• 48:50
  SPEAKER_04: I've got a Canva Plus subscription.
• 48:52
  SPEAKER_04: I can make you the certifications.
• 48:54
  SPEAKER_04: There you go.
• 48:55
  SPEAKER_04: There you go.
• 48:56
  SPEAKER_00: Yeah, and then I'll make my subscription model that people have to pay me to become bean certified.
• 49:02
  SPEAKER_00: Actually, I never will because I have three beans.
• 49:05
  SPEAKER_05: And then they get money if they get other people into the bean certification.
• 49:09
  unknown: Kind of.
• 49:10
  SPEAKER_05: You guys does the does the word Enron ring any bells?
• 49:14
  SPEAKER_04: We're starting beanron today.
• 49:18
  SPEAKER_04: Rob, you gotta cut this part out of the podcast.
• 49:21
  SPEAKER_04: We're gonna everyone's gonna know.
• 49:24
  SPEAKER_04: Someone's gonna steal the idea, is what's gonna happen.
• 49:26
  SPEAKER_04: Not because we're covering up a crime, but because someone might do this.
• 49:29
  SPEAKER_01: Well, no one's stealed stealed, stolen any of our ideas yet.
• 49:34
  SPEAKER_01: That's because they're so good that they're being respectful.
• 49:37
  SPEAKER_03: They're waiting for to make the slot bucket.
• 49:41
  SPEAKER_04: Bean supporter, and thank you uh for being here.
• 49:44
  SPEAKER_04: We appreciate it tremendously.
• 49:46
  SPEAKER_04: I I am grateful that the the the two of you here met.
• 49:50
  SPEAKER_04: I I would hope maybe may uh would there be a collaboration potentially in the future for the two of you?
• 49:56
  SPEAKER_05: What kind of being I don't know what we would do to um a rap battle?
• 50:04
  unknown: Be direct.
• 50:06
  SPEAKER_05: We're both terrible though.
• 50:08
  SPEAKER_05: The problem is we both neither of us have any rapping ability whatsoever.
• 50:12
  SPEAKER_05: I feel like that could be.
• 50:26
  SPEAKER_04: We'll figure it out.
• 50:26
  SPEAKER_04: We'll we'll we'll we'll workshop it.
• 50:28
  SPEAKER_00: Well, thank you all.
• 50:30
  SPEAKER_04: Until then, go look up Enron.
• 50:31
  SPEAKER_04: And being kind to yourself.
• 50:33
  SPEAKER_00: You always have to be kind to yourself.
• 50:37
  SPEAKER_04: Okay.