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How SPAM Works · Stuff You Should Know

• 0:01
  Speaker 1: Welcome to Stuff you Should Know from House Stuff Works
• 0:04
  Speaker 1: dot com. Hey, and welcome to the podcast on Josh Clark.
• 0:13
  Speaker 1: I am Josh Clark. There's Charles W. Chuck Bryant, and
• 0:18
  Speaker 1: that's stuff you should know. Let's all go home. Some
• 0:23
  Speaker 1: people are probably already home. Well, go to bed. Okay
• 0:28
  Speaker 1: told me that in the email the other day. Go
• 0:29
  Speaker 1: back to sleep. I don't get that. We're just being
• 0:32
  Speaker 1: goofy okay, just lightning the mood. I got you. Yeah, Hey, buddy, Hey, Josh,
• 0:41
  Speaker 1: I have a story for you. All right, let's hear it.
• 0:43
  Speaker 1: So last November, not too many months ago. Stop looking,
• 0:48
  Speaker 1: just listen, all right. Uh, there was a Carnival cruise
• 0:51
  Speaker 1: liner that had a little fire. The Carnival Splendor was
• 0:56
  Speaker 1: on a seven day trip to the Mexican Riviera and
• 1:00
  Speaker 1: about forty four miles off the coast of Mexico, it
• 1:03
  Speaker 1: went adrift because of fire in the engine room just
• 1:06
  Speaker 1: knocked everything out so they lost power, which means it
• 1:09
  Speaker 1: was basically just like um being on an abandoned boat,
• 1:13
  Speaker 1: but filled with people. Ghost ship a ghost ship and
• 1:16
  Speaker 1: filled with not just people, filled with two hundred and
• 1:19
  Speaker 1: fifty magicians who were on a convention. Um, it sounds
• 1:24
  Speaker 1: like my idea of hell on Earth. Okay. In addition
• 1:27
  Speaker 1: to the magicians, which apologies to any magicians listening, we've
• 1:31
  Speaker 1: got sculptures melting. You've got magicians they can't find their
• 1:35
  Speaker 1: rabbits um. You've got um toilets their own flush. You've
• 1:39
  Speaker 1: got um cabins that are um stuffy. You have um
• 1:44
  Speaker 1: warm food or warm drink. Yes, So Carnival, in their
• 1:49
  Speaker 1: credit did um give away free beer and wine and
• 1:53
  Speaker 1: all that. But it was warm. So for three days
• 1:56
  Speaker 1: all these people were just sitting adrift right in a
• 2:00
  Speaker 1: very just They weren't very happy. The US Navy flew
• 2:06
  Speaker 1: soorties out to this um this ship and dropped off supplies.
• 2:11
  Speaker 1: They dropped off canned lump crab meat, they dropped off
• 2:15
  Speaker 1: pop tarts, they dropped off a little something called spam
• 2:19
  Speaker 1: canned meat. And when the ship was finally I think
• 2:24
  Speaker 1: towed back to uh Port, sadly, the people dubbed this
• 2:30
  Speaker 1: crazy vacation. What do you think do you think they
• 2:34
  Speaker 1: taught They dubbed it the pop tart cation. Do you
• 2:37
  Speaker 1: think they dubbed it the lump crab meat cation? No,
• 2:40
  Speaker 1: of course they dubbed it spam Cation two thousand ten. Yeah,
• 2:44
  Speaker 1: that's like Chad's story. Our buddy Chad was on a cruise,
• 2:48
  Speaker 1: remember when he was younger, that the power went down.
• 2:50
  Speaker 1: He never told me this one. Oh yeah. He said
• 2:52
  Speaker 1: it was like Sodom and Gomora for a couple of days. Really.
• 2:55
  Speaker 1: Oh yeah. He said that people were having a lot
• 2:58
  Speaker 1: of fun. I mean aging inside of me just and
• 3:01
  Speaker 1: go more and me having a good time, is what
• 3:04
  Speaker 1: he how he characterized it. That's crazy. I wonder if
• 3:07
  Speaker 1: he just didn't realize that it would have been like
• 3:09
  Speaker 1: that either way, with the power on or off. He
• 3:11
  Speaker 1: was just exposed to the power off part. I don't know.
• 3:14
  Speaker 1: He kind of made it seem like that with the
• 3:16
  Speaker 1: power down, people just it was a little nutty. It
• 3:18
  Speaker 1: was sort of like the end times are here. We're
• 3:20
  Speaker 1: on a cruise ship adrift, and let's just have have
• 3:23
  Speaker 1: fun with each other. Crazy. Yeah. Yeah, I've never been
• 3:26
  Speaker 1: on a cruise, you know. Yeah, I'm not a cruise guy.
• 3:30
  Speaker 1: My dad's he's turned into a cruise guy. He and uh,
• 3:34
  Speaker 1: he and my step mom are into cruises. But they, yeah,
• 3:38
  Speaker 1: my dad's way into him. Every time they go, they
• 3:40
  Speaker 1: come back with like a stomach bug or the flu
• 3:42
  Speaker 1: or just apparently they just it's like the epidemic just
• 3:47
  Speaker 1: goes through like crazy, like wildfire. My friend Andrew in
• 3:51
  Speaker 1: New York or from l A, but from the Bronx.
• 3:54
  Speaker 1: Andrew his uh, he showed me the tape of his graham.
• 3:58
  Speaker 1: I think it was his grandmother, maybe it was his aunt. This,
• 4:00
  Speaker 1: you know, like the old Jewish lady in New York
• 4:03
  Speaker 1: talking about a cruise and she was explaining about the
• 4:06
  Speaker 1: cruise and how much it costs and how much you get,
• 4:08
  Speaker 1: and she was like, it almost costs he said. She
• 4:10
  Speaker 1: said it costs more to stay at home, like she
• 4:12
  Speaker 1: thought it was cheaper to go on a cruise than
• 4:14
  Speaker 1: to just live her life at home. Huh, well, she
• 4:16
  Speaker 1: doesn't live in New York. It was very funny though. Yeah.
• 4:19
  Speaker 1: I didn't tell it right, but Andrew, if you're listening,
• 4:22
  Speaker 1: I still remember that. And if you're listening, Chuck, sorry
• 4:25
  Speaker 1: for that one. I am So that was spam cation
• 4:28
  Speaker 1: two thousen and of course they named it spam cation
• 4:31
  Speaker 1: spam the food. By the way, if you were hoping
• 4:34
  Speaker 1: to hear about spam email, sorry, we'll mention that. We'll
• 4:39
  Speaker 1: mention that briefly, but this is about the iconic potted meat, right, which,
• 4:44
  Speaker 1: by the way, Chuck, Next July five will be it's
• 4:47
  Speaker 1: seventy five birthday, July five, two twelve. It was in
• 4:51
  Speaker 1: truced to the public eleven, two twelve. It will have
• 4:55
  Speaker 1: been seventy five years since it was trademarked and technically born. Yeah,
• 4:58
  Speaker 1: and then you know, and twenty five years there will
• 5:01
  Speaker 1: be a spam tennial is what they'll probably call it, yes,
• 5:05
  Speaker 1: which will be spantastic. So, chuck, um, let's talk about spam.
• 5:10
  Speaker 1: It's shrouded in mystery. No one has a clue what's
• 5:12
  Speaker 1: in it, or in what degree, or what it's made of.
• 5:15
  Speaker 1: So Chuck, what is spam? Josh? Spam is a pinkish
• 5:19
  Speaker 1: brick of meat that is canned and it is We
• 5:23
  Speaker 1: actually do know what's in it. It is pretty easy.
• 5:26
  Speaker 1: It's uh, pork shoulder and ham, yeah, and hams from
• 5:31
  Speaker 1: the butt, right, It's from the rear hind legs and
• 5:35
  Speaker 1: rear end of the pig is what ham is. It's
• 5:37
  Speaker 1: also got a lot of salt because you need that
• 5:40
  Speaker 1: to help flavor and preserve the meat. And I got
• 5:43
  Speaker 1: a little bit of sugar for flavor and uh water
• 5:48
  Speaker 1: and then a tiny amount is what they say on
• 5:50
  Speaker 1: the Hormel site. They use the word tiny a tiny
• 5:53
  Speaker 1: amount of sodium nitrite, which keeps the botulism away. It's
• 5:57
  Speaker 1: keeps a botulism away. And it also keeps the pink
• 6:00
  Speaker 1: a shoe because if not, spam would turn gray, which
• 6:05
  Speaker 1: is not very appetizing. It's they're doing their best to
• 6:07
  Speaker 1: keep it pink. So um. I don't know that the
• 6:10
  Speaker 1: pinker the gray with spam specifically would make a difference.
• 6:14
  Speaker 1: But the grabster, for some reason who wrote this article
• 6:17
  Speaker 1: how spam? Um? He didn't He left out potato starts
• 6:21
  Speaker 1: for some reason. How was that in there? Yeah? Potato
• 6:24
  Speaker 1: starts in there too. I did not see that spam
• 6:27
  Speaker 1: has a Hormel on the website says the shelf life
• 6:29
  Speaker 1: is indefinite. No, yes, wow, they say it's indefinite. They
• 6:34
  Speaker 1: recommend you eat it. It It is stamped within three years
• 6:37
  Speaker 1: of the stamped because the flavor quote gradually declines. Wow,
• 6:42
  Speaker 1: it declines to the bottom of the can. Yeah, but
• 6:44
  Speaker 1: it's still edible. Shake it up. I'm sure it goes
• 6:46
  Speaker 1: right back. Yeah. That's really something. So should we do
• 6:50
  Speaker 1: history first or should we go into the production. Um,
• 6:54
  Speaker 1: we make sense to do history first. Well, let's do
• 6:56
  Speaker 1: history then. You know, before it was called spam, there
• 6:59
  Speaker 1: was a product on the market UM called Hormel spiced ham.
• 7:04
  Speaker 1: Did you know that? I did not know that? And
• 7:05
  Speaker 1: it wasn't selling very well well, because Hormel was in
• 7:08
  Speaker 1: the fresh meat biz, right, And apparently it's just it
• 7:12
  Speaker 1: was hard to make your name in the fresh meat
• 7:14
  Speaker 1: biz because it was just kind of all the same looking, right, like,
• 7:17
  Speaker 1: look at this turkey breast. It looks like the turkey
• 7:20
  Speaker 1: breast next to us. Imagine they still have the same
• 7:22
  Speaker 1: problem today. But they decided to get into the can
• 7:25
  Speaker 1: meat business. Well that was George Hormel's problem. Jay Hormel
• 7:28
  Speaker 1: was the one who said, well, let's just let's yeah,
• 7:31
  Speaker 1: get into canned meat. And he was the son of George,
• 7:35
  Speaker 1: the founder. And this was in the late eight hundreds
• 7:38
  Speaker 1: in Austin, Minnesota, Yes, which is still the home of
• 7:42
  Speaker 1: UM Hormel. Yeah, right, and where it's one of two
• 7:45
  Speaker 1: places it's produced. No, there's a few others. Oh they
• 7:49
  Speaker 1: added some. Yeah, there's a care South Korea, Denmark, and
• 7:54
  Speaker 1: I can't remember where the third one is. Okay, in
• 7:56
  Speaker 1: North America. You're right, Freemont, Nebraska is the other place. So, um,
• 8:01
  Speaker 1: Jay Hoormel is I guess the he comes into his
• 8:04
  Speaker 1: father's business and just revamped it and probably kept it
• 8:08
  Speaker 1: going today. Can meat see exactly. Um. One of the
• 8:13
  Speaker 1: reasons why he got into canned meat was because they
• 8:15
  Speaker 1: were just not able to make a name for themselves
• 8:18
  Speaker 1: in the fresh meat, but also because he came into
• 8:21
  Speaker 1: the business, um during the depression, and there was a
• 8:26
  Speaker 1: lot of thrifty nous, so people wanted something that um
• 8:31
  Speaker 1: was cheap and delicious that they could feed their family
• 8:34
  Speaker 1: but meaty, right, And Jayhormel gave him spiced ham. But
• 8:39
  Speaker 1: it wasn't called spam at first, Like I said, it
• 8:41
  Speaker 1: was called spiced ham, right. Yeah, well he had he
• 8:44
  Speaker 1: had problems at first, um packaging it because it took
• 8:47
  Speaker 1: a lot of trial and error because canning meat it
• 8:50
  Speaker 1: was a pretty new fangled thing at the time, and
• 8:53
  Speaker 1: apparently sell walls the heat would call. So yeah, we
• 8:57
  Speaker 1: need to point out that spam is cooked. Yeah, it
• 9:00
  Speaker 1: comes like you can eat it right out of the can.
• 9:02
  Speaker 1: It's I have already, have you man, not me? I mean,
• 9:06
  Speaker 1: I haven't eaten spam literally since college. But we used
• 9:08
  Speaker 1: to take it on camping trips and fried up. Well
• 9:11
  Speaker 1: yeah that's not right out of the can, No, but
• 9:13
  Speaker 1: I could also eat it out of the can circumstance.
• 9:16
  Speaker 1: I've never eaten it out of the can. Yeah, it's
• 9:18
  Speaker 1: you know, it's the tastes the same, but man fried
• 9:21
  Speaker 1: like I was remembering that taste today. I mean it's
• 9:24
  Speaker 1: been twenty years, though probably not fifteen. It's been a
• 9:27
  Speaker 1: lot less than that for me really. Oh yeah, you
• 9:30
  Speaker 1: and these families from Okinawa and Okanawa's are crazy for
• 9:33
  Speaker 1: spam really Oh yeah, like Hawaiians. Yeah, we'll get to
• 9:36
  Speaker 1: that too. Uh so, uh, the cell walls would break
• 9:39
  Speaker 1: down and release the water from the meat, So what
• 9:43
  Speaker 1: would you would have was as dry meat floating in water,
• 9:47
  Speaker 1: which is pretty gross and separate because these cells would lice.
• 9:51
  Speaker 1: That's right, It's just not good. So over time they
• 9:54
  Speaker 1: figured out the canning process, which meant a lot of
• 9:57
  Speaker 1: salt in the preci uh temperature that you need to
• 10:01
  Speaker 1: cook it at to preserve it to where it is moist.
• 10:05
  Speaker 1: And it also has to be mixed in cannon a vacuum,
• 10:07
  Speaker 1: which is really important. That's the key. That's the key
• 10:10
  Speaker 1: if you Yeah, if you mix it and can it
• 10:12
  Speaker 1: in a vacuum, you should be okay. And speaking of key,
• 10:15
  Speaker 1: remember when you needed a key to open it? No,
• 10:19
  Speaker 1: I wasn't alive then you are. It wasn't that long ago.
• 10:22
  Speaker 1: I wasn't paying attention to spam. Yeah, there was a key.
• 10:24
  Speaker 1: It came attached to the can, and you would take
• 10:27
  Speaker 1: off the key and insert into a little thing and
• 10:29
  Speaker 1: roll it back like I guess like old sardine can's
• 10:33
  Speaker 1: used to do the same thing. Okay, yeah, no, I've
• 10:34
  Speaker 1: seen that in like cartoons from the sixties, But I
• 10:38
  Speaker 1: didn't know spam had that. Spam keys, huh before they
• 10:42
  Speaker 1: went I guess with the poll tab Like was that
• 10:44
  Speaker 1: like a giveaway though, like a spam key, like you'd
• 10:46
  Speaker 1: send off for it? Or would they came attached to
• 10:49
  Speaker 1: the bottom of the can? Oh? Gotcha? Man, those are
• 10:52
  Speaker 1: the good old days. It was self contained and fairly explainatory.
• 10:54
  Speaker 1: All right. So Jay Hormel figures out how to can meet. Yes,
• 10:57
  Speaker 1: but he's not he He was a were in marketers.
• 11:00
  Speaker 1: The guy sold um. He came up with Hormel's chili kuncarnate,
• 11:04
  Speaker 1: and he hired a twenty piece Mexican band to go
• 11:06
  Speaker 1: around the country like touting it's goodness. And that was
• 11:10
  Speaker 1: Los Lobos, right, um, gypsy kings, I think. And uh
• 11:14
  Speaker 1: so like he would come up with great publicity since
• 11:17
  Speaker 1: he was good at marketing, but he was he was
• 11:19
  Speaker 1: hamstrung by U by the name Hornmele spiced meat. It
• 11:24
  Speaker 1: wasn't selling well. He had he had, he had it
• 11:26
  Speaker 1: figured out. Uh and he later on kind of messed
• 11:29
  Speaker 1: a little bit with the recipe to come up with
• 11:31
  Speaker 1: spam as we know it today, but there was something
• 11:32
  Speaker 1: similar called Hormel spiced ham. So he was having trouble
• 11:37
  Speaker 1: um coming up with a name. And he had a
• 11:39
  Speaker 1: New Year's Eve party, right, Yeah, Well he had a
• 11:42
  Speaker 1: contest before the party, Yeah, and it yielded nothing. It
• 11:45
  Speaker 1: yielded names like brunch and Baby Grand and he was like,
• 11:50
  Speaker 1: we can do better than that. Um, and we should
• 11:53
  Speaker 1: probably give a shout out to Nito Rama, who had
• 11:55
  Speaker 1: a pretty good little blog post about it. Was that
• 11:58
  Speaker 1: where he saw it. Um, So, Hormels like, we need
• 12:02
  Speaker 1: to do better than that. I'm gonna have a New
• 12:03
  Speaker 1: Year's Eve party and I'm gonna tell my guests that
• 12:05
  Speaker 1: I will. They can get a free drink for every
• 12:08
  Speaker 1: name they write down on a slip of paper, and
• 12:11
  Speaker 1: there's a quote from him saying that along about the
• 12:13
  Speaker 1: fourth or fifth drink, people started using their imaginations, right. Uh.
• 12:18
  Speaker 1: And finally a an actor named what was his name, Chuck?
• 12:23
  Speaker 1: His name was Kenneth d A I G n e
• 12:28
  Speaker 1: a U Danielle daniel We'll go with that, Okay. He
• 12:35
  Speaker 1: was a Broadway actor, I believe. Um he came up
• 12:38
  Speaker 1: with the name spam and one bucks. He had like
• 12:41
  Speaker 1: five slow gin fizzes and then came up with spam right,
• 12:46
  Speaker 1: one hundred cash, right, and that was it. I guess
• 12:50
  Speaker 1: he had to sign away the rights. Oh, I'm sure
• 12:52
  Speaker 1: right there on the spot. Yeah, He's like, I'll sign it, yeah, spam.
• 12:56
  Speaker 1: I wonder how he came up with it, besides the
• 12:59
  Speaker 1: fact that he was trunk. It's introuded in mystery. It's
• 13:02
  Speaker 1: lost to mysteries. A lot of if you go onto
• 13:04
  Speaker 1: the spam official site and they're like, what what does
• 13:07
  Speaker 1: spam mean? And there's a lot of there's a lot
• 13:10
  Speaker 1: of conjecture that it means things like um uh something
• 13:14
  Speaker 1: posing is meat, like it's an acronym um or that
• 13:19
  Speaker 1: it's a it stands for um stuff, pork and meat. Okay,
• 13:25
  Speaker 1: it's another acronym. Apparently there's dirty ones too. Yeah. But
• 13:29
  Speaker 1: what we need to point out though, again that spam
• 13:31
  Speaker 1: is not some weird mystery meat with all sorts of
• 13:34
  Speaker 1: like disgusting parts. It's unless you think pork shoulder and
• 13:38
  Speaker 1: ham is disgusting, right, I mean, we know what's in it,
• 13:42
  Speaker 1: that's true. UM. So, apparently it's lost to time. They
• 13:47
  Speaker 1: think it's just basically taking spiced and ham and put together.
• 13:51
  Speaker 1: But again, if you go on the official spam website,
• 13:53
  Speaker 1: they're like spam meat spam. Now, that's what we're going with. UM.
• 14:23
  Speaker 1: So that's where the name came from. Was seven that
• 14:27
  Speaker 1: Hormel trademarked. It introduced it to the public, and it
• 14:30
  Speaker 1: started to take off pretty well. But it was actually
• 14:33
  Speaker 1: aided by UM in a an obscure act by the
• 14:38
  Speaker 1: US Congress that that was past in one called the
• 14:43
  Speaker 1: lend Lease Act, right, that has something to do with
• 14:45
  Speaker 1: the exportation it did so in America was neutral still
• 14:51
  Speaker 1: in the in what was becoming World War Two, and
• 14:55
  Speaker 1: they the Congress passed the lend Lease Act saying that
• 14:57
  Speaker 1: the President had the authority to send weapons, supplies and
• 15:01
  Speaker 1: food to countries that were fighting the Access power, which
• 15:03
  Speaker 1: effectively reversed the neutral neutral stance we had. Right. Yeah,
• 15:08
  Speaker 1: and spam is a good thing to send because it's
• 15:11
  Speaker 1: you can have it forever, it's in a can that
• 15:13
  Speaker 1: can get dented up, and soldiers apparently could eat a
• 15:18
  Speaker 1: lot of it, and not just soldiers, people in other
• 15:21
  Speaker 1: countries in restaurants. They shipped a hundred million pounds of
• 15:24
  Speaker 1: this stuff. Yeah, So Hormel was like, hey, we've got
• 15:27
  Speaker 1: a bunch of stuff for you, give us a contract,
• 15:29
  Speaker 1: and they did, and it became ubiquitous in World War two,
• 15:34
  Speaker 1: especially in the Pacific. Right, so, two things are going
• 15:38
  Speaker 1: on with the g i's. Well, two things are going
• 15:41
  Speaker 1: on with World War Two. One, the gis are eating
• 15:43
  Speaker 1: this stuff or what they thought was spam morning, noon
• 15:46
  Speaker 1: and night, and hated it because they've got so sick
• 15:50
  Speaker 1: of it. And secondly, it was also being shipped to
• 15:53
  Speaker 1: countries that were part of the Pacific and European theaters.
• 15:56
  Speaker 1: And then after World War two stopped, these people had
• 15:58
  Speaker 1: developed a taste for spam. Well, even the soldiers that
• 16:02
  Speaker 1: hated it came back and they were kind of like
• 16:04
  Speaker 1: a boy now kind of misspam. They could really go
• 16:06
  Speaker 1: for some spam exactly. So World War two is like
• 16:09
  Speaker 1: this incredibly strange, perfect marketing platform for spam. Yeah. Uh.
• 16:15
  Speaker 1: And then right after World War Two, apparently J. Hormel
• 16:17
  Speaker 1: recognized what was going on and he um let out
• 16:21
  Speaker 1: another advertising blitz back here in the States, and that
• 16:23
  Speaker 1: was the household name. From that point on, it was
• 16:25
  Speaker 1: a perfect sporm if you will. Sorry. Uh, Now does
• 16:31
  Speaker 1: that explain why it's popular in Hawaii and Japan because
• 16:33
  Speaker 1: the Pacific thing? Yeah? Okay, and especially in Okinawa. Um,
• 16:37
  Speaker 1: there've been marines there forever and um Apparently anywhere the
• 16:42
  Speaker 1: American military goes and has like a very big open
• 16:45
  Speaker 1: presence in the local population, spam is a big thing.
• 16:49
  Speaker 1: But for some reason, people have Asian descent are crazy
• 16:52
  Speaker 1: for spam. Well they make it. I know in Hawaii
• 16:54
  Speaker 1: they have it and like sushi rolls and stuff like that.
• 16:57
  Speaker 1: Imagine they do in Japan too. Yeah, it's um. I
• 16:59
  Speaker 1: haven't seen it. In Pan it's called um sam spam musubi.
• 17:05
  Speaker 1: It's the slices spam on a slab of rice wrapped
• 17:09
  Speaker 1: in newry, which is a seaweed. There's yours, not even
• 17:14
  Speaker 1: like avocado or row or anything like that. It's spam. Man,
• 17:19
  Speaker 1: Is it cooked or is it raw? It looked cooked
• 17:21
  Speaker 1: in the picture I saw. Well, I'm sure you can
• 17:22
  Speaker 1: find it anyway. You're talk cooked. But it was like
• 17:26
  Speaker 1: cooked again, right okay? Um. And in in Hawaii also
• 17:30
  Speaker 1: Burger King and McDonald's you can find like spam, rice
• 17:33
  Speaker 1: and eggs on their menu their breakfast menu. It's everywhere
• 17:37
  Speaker 1: it is. It is ubiquitous. And they're nearing their eight
• 17:40
  Speaker 1: billiant can of spam pushing it out there. Ye all right,
• 17:44
  Speaker 1: so that's the history. Oh we should also say the
• 17:48
  Speaker 1: Hormel Corporation is um often like alleged often has alleged
• 17:54
  Speaker 1: unfair labor practices and stuff like that these days. Um.
• 17:58
  Speaker 1: But J. Hormel was dubbed by I think Fortune magazine
• 18:02
  Speaker 1: the red Capitalist because he was really progressive with labor
• 18:07
  Speaker 1: relations in a good way. Yeah. There was like a
• 18:09
  Speaker 1: three day strike once and he had a platform built
• 18:12
  Speaker 1: so he could meet with the labor leaders, and he
• 18:15
  Speaker 1: hammered out things like, um, an annual wage, uh, a
• 18:19
  Speaker 1: fifty two weeks notice before termination for workers a year
• 18:25
  Speaker 1: like a year from now, you're going to be laid off,
• 18:27
  Speaker 1: um profit sharing, all this stuff that was unheard of.
• 18:30
  Speaker 1: He became like a really like and he managed to
• 18:33
  Speaker 1: create really good relations with his employees, which helped, you know,
• 18:37
  Speaker 1: get them to really work hard to turn this stuff out.
• 18:41
  Speaker 1: I'd say fifty two weeks is almost foolish as an employer, Yeah,
• 18:44
  Speaker 1: because when it nears, it's like, no, no, we need
• 18:46
  Speaker 1: to know. Don't worry about that. Yeah. Alright, so that's
• 18:50
  Speaker 1: the spam history. Now we should talk a little bit,
• 18:52
  Speaker 1: Josh about spam production because it's pretty neat. Oh, like
• 18:55
  Speaker 1: we said, Austin, Minnesota and Fremont, Nebraska's where it's made
• 18:58
  Speaker 1: here in the States. And it is such a highly
• 19:01
  Speaker 1: automated process that apparently it only takes thirteen workers to
• 19:05
  Speaker 1: run the spam factory. And imagine a lot of those
• 19:07
  Speaker 1: are shaving trimming ham because Ed says, pig pieces arrive
• 19:14
  Speaker 1: at the plantin the street. Yeah, they grow, the grow
• 19:20
  Speaker 1: the pigs. They they grow and kill the pigs across
• 19:23
  Speaker 1: the street. The machines removed the pork from the bone,
• 19:26
  Speaker 1: but the ham is trimmed by hand. Uh. They grind
• 19:30
  Speaker 1: it up into eight thousand pound batches. Flash cool. It
• 19:34
  Speaker 1: blend it and mix it with the other stuff, and
• 19:37
  Speaker 1: then pipe it. Police of it. When meat is pipe
• 19:40
  Speaker 1: pipe it to a conveyor belt where it's pumped in
• 19:42
  Speaker 1: a can and sealed shut right off the bat and
• 19:46
  Speaker 1: then it's cooked. Right. It is cooked in these in
• 19:50
  Speaker 1: the can. It's cooked in the can in these six
• 19:52
  Speaker 1: story cookers that can hold up to like sixty six
• 19:56
  Speaker 1: thousand cans at a time, which is something because the
• 20:00
  Speaker 1: think they they all of the um the capacity for
• 20:04
  Speaker 1: all I think five spam factories is something like umto
• 20:10
  Speaker 1: thousand cans an hour, so they need this huge capacity
• 20:14
  Speaker 1: to cook that many cans at once. Your stomachs growling
• 20:18
  Speaker 1: spam right now. I almost I thought about bringing some
• 20:21
  Speaker 1: in because we kind of regretted with the Twinkie cast
• 20:24
  Speaker 1: not eating Twinkies live on the air. But um, yeah, spam, Terry,
• 20:28
  Speaker 1: do you have any spam? She's fresh out? Okay, nothing
• 20:32
  Speaker 1: fresh about it. So it is cooked in the can
• 20:35
  Speaker 1: that kills the bacteria and obviously cooks it, wash it
• 20:39
  Speaker 1: and cool it and then applied the plastic label used
• 20:43
  Speaker 1: to be lithographed on the can itself, which I remember,
• 20:46
  Speaker 1: and it had a different picture. It had a loaf
• 20:48
  Speaker 1: of spam with clothes in it, and now it's a
• 20:51
  Speaker 1: spam burger. I prefer the old picture. Yeah. And that
• 20:54
  Speaker 1: the lithic lithograph went away, and I think and they
• 20:58
  Speaker 1: went with probably the cheaper plastic rap on the can.
• 21:01
  Speaker 1: I imagine that's why they did it. Lithography is not
• 21:04
  Speaker 1: cheap um. And then it is shipped all over the
• 21:07
  Speaker 1: country and then they license it like I guess they
• 21:10
  Speaker 1: they probably dont ship it all, well, they probably should.
• 21:12
  Speaker 1: You know the ones here, the two and the one
• 21:14
  Speaker 1: in Nebraska and the one in Minnesota supply North America,
• 21:17
  Speaker 1: South America, and Australia. Okay, yeah, And they sat on
• 21:21
  Speaker 1: the Hormet website. If you've ever wondered what spam taste like,
• 21:25
  Speaker 1: it is a quote wonderful combination of a savory, salty,
• 21:28
  Speaker 1: sweet taste that will make your taste buds dance. I
• 21:31
  Speaker 1: know they did a lot of self promotion on the
• 21:34
  Speaker 1: official website. If you ask me dance and taste. Oh yeah,
• 21:36
  Speaker 1: of course. It was like did you go through all
• 21:40
  Speaker 1: the questions? It was like, how should I eat spam?
• 21:42
  Speaker 1: Eat delicious spam? Anyway you deliciously spamily want to spam? Uh?
• 21:49
  Speaker 1: They have a museum, of course, the Spam Museum, which
• 21:52
  Speaker 1: is free, which is as it should be, and it
• 21:55
  Speaker 1: sounds awesome. Did you read the Roadside America article on it. Yeah,
• 21:59
  Speaker 1: and I looked at some of the pictures too. It's
• 22:00
  Speaker 1: it's cool, like it's a cool museum. There was one
• 22:03
  Speaker 1: guide on the Roadside America article named John who seemed
• 22:07
  Speaker 1: to tell it like it is. Like he talked about
• 22:10
  Speaker 1: the hog place across the streets, like they slaughter twenty
• 22:13
  Speaker 1: thousand head a hog across the street there every day.
• 22:17
  Speaker 1: It's like at the Spam meets you, that's in the
• 22:20
  Speaker 1: Spam Museum. It was one of the guides. And apparently
• 22:24
  Speaker 1: they employee retired spam factory workers as guides. And this
• 22:29
  Speaker 1: guy was just like a straight shooter, right yeah, So
• 22:32
  Speaker 1: if you go, you should ask for John. Really, that's
• 22:35
  Speaker 1: what I That's what I gathered. I can't wait to
• 22:37
  Speaker 1: hear from people from Minnesota about this that live near there.
• 22:40
  Speaker 1: I wonder what the oh man, the smell that gives it.
• 22:44
  Speaker 1: Uh So, let's get to the health benefits of spam.
• 22:49
  Speaker 1: It's not healthy. It's not apparently a twelve ounce camp
• 22:54
  Speaker 1: which just the standard size. There's two sets, the twelve
• 22:57
  Speaker 1: and the nine and the seven. But if you're eating spam,
• 23:01
  Speaker 1: you're you're going for the twelve. Yeah, that's the one
• 23:02
  Speaker 1: you normally see. The twelve ounce can. That little twelve
• 23:06
  Speaker 1: ounce can has six servings in it. Yeah. I would
• 23:09
  Speaker 1: say that's about a slice roughly, wouldn't you say? Yeah,
• 23:12
  Speaker 1: I'd say, like a sort of thick ish slice is
• 23:15
  Speaker 1: a serving. So there's six of them in there. So
• 23:18
  Speaker 1: so one slice basically has thirty a third of your
• 23:22
  Speaker 1: recommended intake of daily of sodium. Yes, so a full
• 23:26
  Speaker 1: can is a hundred percent of your daily sodium and take. Yeah,
• 23:29
  Speaker 1: that's two times what you should be eating. Yes. Um,
• 23:32
  Speaker 1: it has a lot of saturated fat. A lot of
• 23:36
  Speaker 1: fat and a lot of it is saturated grams in
• 23:39
  Speaker 1: total in a twelve ounce can. Which and you always
• 23:42
  Speaker 1: got to do the big Mac comparison. A single can
• 23:45
  Speaker 1: of spam is a little bit less than three Big
• 23:48
  Speaker 1: Max wow stuffed in that little can. Uh. They do
• 23:53
  Speaker 1: have reduced sodium and light versions, they do. We need
• 23:57
  Speaker 1: to point that out. Who's eating that? The health conscious spam? E? Yeah,
• 24:01
  Speaker 1: I mean surely people are eating it. Yeah, they're going
• 24:04
  Speaker 1: down the grocery store island, going like I could go
• 24:07
  Speaker 1: from the spam, but I really should watch myself and
• 24:10
  Speaker 1: I'll get the spam white. All right. I need to
• 24:12
  Speaker 1: point out in fairness, we're making some jokes here about
• 24:15
  Speaker 1: spam eaters, but there are poor people who rely on
• 24:19
  Speaker 1: things like spam, and I just want to point that.
• 24:22
  Speaker 1: I don't want people to write and saying, you know,
• 24:24
  Speaker 1: like like I used to have one on one or
• 24:26
  Speaker 1: to the Golden Pantry and Athens, I would have these
• 24:29
  Speaker 1: daily like cheap hourly workers come in and buy like
• 24:32
  Speaker 1: potted meat and spam and sausage is huge, and they
• 24:35
  Speaker 1: would spend literally like the little pack of crackers and
• 24:37
  Speaker 1: the potted meat was their lunch and they would spend
• 24:39
  Speaker 1: like a dollar fifty on it because it couldn't afford
• 24:41
  Speaker 1: anything else. So we're not making fun of those people.
• 24:43
  Speaker 1: We're making fun of rich people who eat spam. I'm
• 24:46
  Speaker 1: not making fun of anybody, okay, um, And actually, if
• 24:49
  Speaker 1: you bring that up, because you brought that up, spam
• 24:51
  Speaker 1: was born out of the depression. Yeah, well Exa apparently
• 24:54
  Speaker 1: now during the recession, it's production is through the roof again.
• 24:59
  Speaker 1: It's a demand just crazy for it, so we're not
• 25:02
  Speaker 1: mocking but spam and they seem to take it. I mean,
• 25:05
  Speaker 1: it's all advertising for them. They've embraced the the culture
• 25:09
  Speaker 1: of spam and everything that it entails. And it's just
• 25:13
  Speaker 1: so it's the cheesiest meat around. It's impossible to not
• 25:17
  Speaker 1: make fun of, you know what I mean. Yeah, sure,
• 25:20
  Speaker 1: it's a pop culture I count, which is why we're
• 25:22
  Speaker 1: doing this podcast exactly. We're not doing one on well.
• 25:26
  Speaker 1: I guess we could do one of vina sausages, also
• 25:28
  Speaker 1: made by Hormel i ate one not too long ago
• 25:31
  Speaker 1: at the School of Humans. Wow, they served vien A
• 25:35
  Speaker 1: sausages at their little rat party. Nice and uh they
• 25:39
  Speaker 1: taste exactly the same as I remember. I've never tasted one,
• 25:43
  Speaker 1: but I can tell just by looking at it exactly
• 25:45
  Speaker 1: what it tastes like. It's sort of Bologna esque in
• 25:48
  Speaker 1: a tube. Two. All right, So, there has been some
• 26:38
  Speaker 1: research that suggests that potted and processed meats might increase
• 26:43
  Speaker 1: the risk of cancer. Yes, the FDA still says no, No,
• 26:46
  Speaker 1: it's fine, but there's two. Was a big year for
• 26:49
  Speaker 1: that was that the University Hawaii study. Yeah, and they
• 26:53
  Speaker 1: found that your sixty more likely developed pancreatic cancer if
• 26:59
  Speaker 1: you consume large amounts of processed meats. And the reason
• 27:03
  Speaker 1: why is because that's sodium nitrite. That's what they think sodium, well,
• 27:07
  Speaker 1: this is this is why they think it. That's correlated. Right.
• 27:10
  Speaker 1: Sodium nitrite itself is not a core carcinogen, that that
• 27:14
  Speaker 1: preservative that they put in um. But if you combine
• 27:19
  Speaker 1: nitrite with amines, and amines are found in meat. UM,
• 27:24
  Speaker 1: when they combine and they're metabolized and they combine, they
• 27:27
  Speaker 1: form nitrosamins nitrosamines. Yeah, man, I wish I would have
• 27:33
  Speaker 1: said that right the first time. Those are carcinogen. Most
• 27:36
  Speaker 1: of them are UM. I can't remember who did it,
• 27:39
  Speaker 1: but somebody's sampled three d UM nitrosamines and them we're
• 27:44
  Speaker 1: carcinogenic UM. So we can make as as far as
• 27:52
  Speaker 1: people think um nitrite into nitrosen nitrosa means. So if
• 27:58
  Speaker 1: we're eating cured meat, we're converting it into a carcin
• 28:02
  Speaker 1: engine in our body. That's the fear cured meat or
• 28:04
  Speaker 1: process process cured meat. But anything that has um sodium
• 28:08
  Speaker 1: nitrite in it, bacon, cooking bacon makes it carcinogenic by
• 28:12
  Speaker 1: under this logic. Right, So there isn't like a direct
• 28:16
  Speaker 1: um causal link, which is why the FDA is not
• 28:18
  Speaker 1: doing anything. Is privly surprised, but the logic is there.
• 28:23
  Speaker 1: That's where the fear comes from. Okay, that's where the
• 28:25
  Speaker 1: fear sets in. And we mentioned that that was done
• 28:28
  Speaker 1: by the University of Hawaii, and that is because, as
• 28:30
  Speaker 1: we said, Hawaii and Hawaiians love their spam. Do you
• 28:36
  Speaker 1: have any stats on that? Yeah? What was it? Uh?
• 28:38
  Speaker 1: I think the for every Hawaiian they eight six pounds
• 28:45
  Speaker 1: of spam per year. I think so they definitely eat
• 28:50
  Speaker 1: I'm sorry, three pounds. So so I've seen different numbers here.
• 28:54
  Speaker 1: I saw six cans per person per year. If you
• 28:56
  Speaker 1: spread it out across the population evenly as a whole,
• 29:00
  Speaker 1: the state eats eight million of the hundred million cans
• 29:03
  Speaker 1: that are made uh that are consumed in the US
• 29:07
  Speaker 1: every year, which seems low. Yeah, I got all sorts
• 29:12
  Speaker 1: of It's all over the place. The numbers are all
• 29:14
  Speaker 1: over the place. But Hawaii leads the nation in spam consumption. Well,
• 29:18
  Speaker 1: and they said it's far and away, so they didn't
• 29:20
  Speaker 1: they didn't tell me who was second place. Um, I
• 29:23
  Speaker 1: imagine Georgia ranks. It's probably up there scrapple. I'll bet
• 29:28
  Speaker 1: Georgia leads in scrapple consumption. I bet California is pretty
• 29:31
  Speaker 1: low on the list of space think so um, but yes,
• 29:35
  Speaker 1: Hawaii is crazy for it. If you can find it
• 29:37
  Speaker 1: in a McDonald's. Uh, it's it means that it's part
• 29:40
  Speaker 1: of your local culture. And remember in fifty First Dates
• 29:43
  Speaker 1: it was a big, big thing. Uh sort of saw that,
• 29:47
  Speaker 1: but don't remember the spam references. It was, Yeah, anytime
• 29:51
  Speaker 1: they were at the restaurant there was like some spam joke. Okay,
• 29:55
  Speaker 1: I think I might have checked out it. Like The
• 29:56
  Speaker 1: First State. It was a cute movie that drew Barrymore.
• 30:03
  Speaker 1: I love her. We have to mention Monty Python's Flying
• 30:07
  Speaker 1: Circus because they a had the Broadway show or have
• 30:12
  Speaker 1: spam a lot. That's the running I think so somewhere.
• 30:14
  Speaker 1: I'm sure it's on the ruin big hit and in
• 30:17
  Speaker 1: the nineteen seventies they're awesome show. The Flying Circus was
• 30:20
  Speaker 1: had a very famous skit about spam. Did you watch it? Yeah?
• 30:24
  Speaker 1: I watch it again today. I'd seen it before. I
• 30:26
  Speaker 1: think my favorite part is the beginning when the couple
• 30:29
  Speaker 1: just comes down on wires into the chairs. Yeah, I liked.
• 30:32
  Speaker 1: Who played the wife was a Terry Gilliam now, uh
• 30:37
  Speaker 1: I think it. Oh shoot, I can't remember his name.
• 30:41
  Speaker 1: Terry Jones maybe, Okay, I'm not sure. He was hilarious
• 30:46
  Speaker 1: in it. And the joke was that there's a spam
• 30:50
  Speaker 1: is on the menu all over the place in this
• 30:53
  Speaker 1: diner in England, and that there's also a big group
• 30:57
  Speaker 1: of Vikings that starts singing a spam song. Right then
• 31:01
  Speaker 1: it's just just just type in money Python spam and
• 31:04
  Speaker 1: go for the one that has three million views is
• 31:06
  Speaker 1: vintage um A little uh back to the history for
• 31:10
  Speaker 1: a second. Um Hormel was so involved in the war
• 31:13
  Speaker 1: effort that they had a wartime mascot called Slam and Spammy.
• 31:18
  Speaker 1: I did not see that, which was an armed pig
• 31:21
  Speaker 1: throwing grenades ostensibly at Um Hitler. Oh of course, yeah Hitler. Yeah,
• 31:32
  Speaker 1: you gotta throw spam at Hitler. No throwing grenades. Oh
• 31:35
  Speaker 1: they weren't made of spam, No, they were grenades. Okay.
• 31:39
  Speaker 1: He was like he didn't even look like a cute pig.
• 31:41
  Speaker 1: He looked like a like the kind of pig you'd
• 31:43
  Speaker 1: see like painted on the front of an airplane in
• 31:47
  Speaker 1: World War Two. Okay, I thought it they were throwing
• 31:49
  Speaker 1: like spam grenades. No, No, you wanted to keep the
• 31:52
  Speaker 1: spam from the Nazis. That would help them. Yeah, you
• 31:55
  Speaker 1: don't want them to want to You want to ring
• 31:56
  Speaker 1: death upon them, not spam, right, that makes sense though,
• 32:00
  Speaker 1: if you drop spam from high enough, it would kill you. Yeah.
• 32:02
  Speaker 1: I guess it wouldn't be very good marketing if they're
• 32:04
  Speaker 1: throwing spam to trying to stop Uh. What else we
• 32:10
  Speaker 1: got we have? Well, we should talk about the email
• 32:13
  Speaker 1: um version of spam and where that came from. The
• 32:16
  Speaker 1: story I got is that in the early days of
• 32:20
  Speaker 1: the internets, remember bulletin boards, if a bulletin board user
• 32:27
  Speaker 1: wanted to scroll you off the screen, they just started
• 32:31
  Speaker 1: typing spam and copy pasting it until you were removed
• 32:36
  Speaker 1: from the screen. That's what I heard. That's a good one.
• 32:39
  Speaker 1: And then and they got that from the Monty Python
• 32:41
  Speaker 1: thing evidently, and then early chat rooms same thing. Uh
• 32:45
  Speaker 1: that it was initially called flooding and then simply spamming.
• 32:49
  Speaker 1: And then eventually the email version came around. And it
• 32:54
  Speaker 1: does not stand for stupid, pointless annoying message. Yeah, that's
• 32:59
  Speaker 1: stupid that's just a fault. So that makes me want
• 33:01
  Speaker 1: to beat someone up. What else we got? Uh? My
• 33:08
  Speaker 1: personal experience with spam has been pretty pleasant. Let's hear um.
• 33:11
  Speaker 1: Let's see. I've had it in curry. It's very, very
• 33:14
  Speaker 1: good in curry with rice nice um. I was in
• 33:17
  Speaker 1: Switzerland once I had Metsica rosti, which was one of
• 33:22
  Speaker 1: the greatest things I've ever had in my entire life.
• 33:24
  Speaker 1: It's um like fried hash brown potatoes, slice of fried spam,
• 33:29
  Speaker 1: fried eggs, and then this divine gravy and I ate
• 33:34
  Speaker 1: that as often as I could. Surely I've mentioned it before.
• 33:38
  Speaker 1: Metsica rochty. He throws some French fries on there. And
• 33:40
  Speaker 1: your permanes. Yeah, I've never had permanes. Uh. Muppet Treasure
• 33:46
  Speaker 1: Island featured a character UM called spam spa apostrophe a
• 33:53
  Speaker 1: m Is that what that was on? Yeah? Okay, And
• 33:56
  Speaker 1: he was a big um wart hog who also wore
• 34:01
  Speaker 1: a necklace of shrunken pig heads, so that kind of
• 34:04
  Speaker 1: ties back in with our shrunken head thing. So he
• 34:06
  Speaker 1: was nuts. He was nuts, and it's The Hormel Company
• 34:09
  Speaker 1: sued the Jim Hinson Company for quote a noxious appealing
• 34:15
  Speaker 1: wild boar who was quote intentionally portrayed to be evil
• 34:19
  Speaker 1: in poor sign form named Sam. I guess they called
• 34:23
  Speaker 1: him spam and the Hintson company was like, we're just
• 34:25
  Speaker 1: kidding around, like can we settle this. It's get a
• 34:29
  Speaker 1: sense of humor. And I think it was settled. I don't.
• 34:31
  Speaker 1: I don't think either that or they just lost the lawsuit.
• 34:35
  Speaker 1: I got a world record for you. Oh yeah, let's
• 34:38
  Speaker 1: hear Richard Lefevre orlefarv eight six pounds of spam in
• 34:43
  Speaker 1: twelve minutes. Wow, and I think he holds the record.
• 34:47
  Speaker 1: Still wait, hold on, you keep talking. I'm gonna do
• 34:50
  Speaker 1: some math. And there is uh if you want to go.
• 34:53
  Speaker 1: There are different um spam festivals, but I think the
• 34:55
  Speaker 1: big daddy is in waiki Ki. The waiki Ki Spam Jam.
• 34:59
  Speaker 1: UM there just tell their eighth one in April, and
• 35:02
  Speaker 1: I believe they hold it every year in April. And
• 35:03
  Speaker 1: that is where lovers of spam congregate two trade recipes
• 35:07
  Speaker 1: and spam related products like t shirts and mugs and
• 35:12
  Speaker 1: Christmas ornaments and just all things spam. There's spam sculpting
• 35:15
  Speaker 1: contests to um how many how how fast did that
• 35:19
  Speaker 1: guy eat six pounds twelve minutes. He ate um eight
• 35:24
  Speaker 1: cans of spam, eight twelve ounce cannons of spam in
• 35:27
  Speaker 1: twelve minutes. Then so what's that? What's the sodium in that? Oh?
• 35:33
  Speaker 1: I didn't do that math. Well, if that was of
• 35:36
  Speaker 1: your daily intake in a can. So he ate eight
• 35:41
  Speaker 1: sent of his sodium intake for the day in twelve minutes,
• 35:45
  Speaker 1: and he loved to tell about it. As far as
• 35:47
  Speaker 1: I know, he's alive, and well, let's spam. I got
• 35:52
  Speaker 1: nothing else, you know, I would like to do some time, Barbie.
• 35:55
  Speaker 1: I thought that would be fascinating. That lawsuit you mentioned
• 35:58
  Speaker 1: like made me think of barbiem Tell loves to sue
• 36:01
  Speaker 1: anybody and everybody they can you just want to push
• 36:03
  Speaker 1: push their buttons. No, it's just interesting. Yeah, we've had
• 36:07
  Speaker 1: UM I sort of like these pop culture ones. We
• 36:08
  Speaker 1: had someone say we should do Peanuts. Charles Schultz is Peanuts.
• 36:13
  Speaker 1: You know. I looked into that and I may be
• 36:15
  Speaker 1: writing the article, So maybe we'll do that. That would
• 36:17
  Speaker 1: be awesome. Yeah, and yeah, we're long overdue for the
• 36:21
  Speaker 1: Doctor Seu's podcast too. Okay, Well, there you go, keep
• 36:24
  Speaker 1: listening because it will eventually get better. Okay, that's what
• 36:26
  Speaker 1: we just basically promised. If you want to learn more
• 36:29
  Speaker 1: about spam and read about Ed Grabanowski's take on it.
• 36:34
  Speaker 1: He tries it for the first time while he's writing
• 36:36
  Speaker 1: this article, and there's a step by step picture graph
• 36:40
  Speaker 1: of how to make a pride spam and cheese sandwich.
• 36:45
  Speaker 1: Just type spam. Actually, we should probably do everybody a favor.
• 36:50
  Speaker 1: Go to your favorite search engine, type spam food and
• 36:56
  Speaker 1: then how stuff works, and it will bring up the
• 36:59
  Speaker 1: spam arc. Is it the number one hit? It's it's
• 37:02
  Speaker 1: It's up there, but it's tough to find on our
• 37:04
  Speaker 1: site because so much computer spam articles. Uh, do that
• 37:09
  Speaker 1: and and then go into the handy search bar and
• 37:11
  Speaker 1: type whatever you want. And I said handy search bar.
• 37:14
  Speaker 1: So that means it's time for listeningmail. Yes, Josh, I'm
• 37:18
  Speaker 1: gonna call this. UH from Kristen, our sixteen year old
• 37:22
  Speaker 1: fan from Toronto, which is in Canada. She has She
• 37:26
  Speaker 1: sent us a really nice email about how she listens
• 37:28
  Speaker 1: to it with her family and how she learns things
• 37:31
  Speaker 1: and all the different things she's learned. And then she
• 37:34
  Speaker 1: got to a p S which I'll skip to. PS.
• 37:37
  Speaker 1: I've always wondered how do you guys distribute your information
• 37:40
  Speaker 1: so evenly between the two of you. Maybe it's just me,
• 37:44
  Speaker 1: but I remember an elementary school almost every group presentation
• 37:47
  Speaker 1: ended in either tears or a fight because someone spoke
• 37:50
  Speaker 1: more than their fair share. I know you guys aren't
• 37:53
  Speaker 1: in the fifth grade anymore, but you seem like nice
• 37:55
  Speaker 1: civil guys. But be honest, have you ever had any
• 37:58
  Speaker 1: disagreements off the over someone stealing the thunder? And if
• 38:02
  Speaker 1: you haven't, how do you avoid that? Because your listeners
• 38:04
  Speaker 1: would want to know put this on the spot. Yeah,
• 38:10
  Speaker 1: I think it's just it's equitable. You know, some shows
• 38:15
  Speaker 1: might speak a little more some Josh does, and it's
• 38:18
  Speaker 1: just it does no good. I think you grow up
• 38:20
  Speaker 1: a little bit and you realize this just it's silly
• 38:23
  Speaker 1: to think of things like that. Yeah, And I think
• 38:25
  Speaker 1: by doing that, we've just kind of even out. And
• 38:28
  Speaker 1: I think also, if one of us gets the impression
• 38:30
  Speaker 1: that we're talking too much, we usually t the other
• 38:32
  Speaker 1: one not. Yeah, that's pretty much it. It's gonna have
• 38:37
  Speaker 1: a boring answer, wouldn't it to. It's it's just not
• 38:40
  Speaker 1: being in fifth grade anymore. I think I remember, I
• 38:43
  Speaker 1: don't think I wanted the spotlight in the fifth grade.
• 38:45
  Speaker 1: Like I think I was one of those is like,
• 38:47
  Speaker 1: I'll write it and you you were like the evil
• 38:49
  Speaker 1: genies behind the dance puppets. Yeah. Yeah, So there's your answer,
• 38:55
  Speaker 1: fish bulb. If you have a question for us, you
• 38:59
  Speaker 1: want to look by scenes, that's fine. It was like Kristen,
• 39:02
  Speaker 1: Kristen from Toronto. Thank you Kristen from Toronto. Um, if
• 39:05
  Speaker 1: you have a question for us, you want to peek
• 39:07
  Speaker 1: behind the scenes, we'll answer anything, but we probably won't,
• 39:10
  Speaker 1: but we'll say we will because we like interesting questions.
• 39:15
  Speaker 1: You can send them to Stuff podcast at how stuff
• 39:20
  Speaker 1: works dot com for more on this and thousands of
• 39:27
  Speaker 1: other topics. Does it how stuff works dot com.