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Poisoned: The Dirty Truth About Your Food | Under the Docs Documentary Review · Under the Docs

• 0:00
  Speaker 1: They're finding dead rats on it.
• 0:01
  Speaker 2: They're covered in like rat poop, and the guys are
• 0:05
  Speaker 2: telling them like, hey, these things are failing.
• 0:07
  Speaker 1: Samonilla tests and he's like, I don't care.
• 0:09
  Speaker 2: Ship it, like like you know, power wash it off
• 0:11
  Speaker 2: there and just ship it. We can't afford to lose
• 0:13
  Speaker 2: another client over this.
• 0:21
  Speaker 3: Under the ducks, yeah, under the docks, very breaking the looks.
• 0:30
  Speaker 3: Could they erase all the shots they like the dogs
• 0:34
  Speaker 3: under the ducks, under the ducks, Yeah, under the docks,
• 0:53
  Speaker 3: under the ducks.
• 1:04
  Speaker 4: Oh maybe this is under the docks.
• 1:06
  Speaker 5: So Paranoid American and Uncle Sean charting through treacherous waves
• 1:09
  Speaker 5: of documentaries to let you know do they sink or
• 1:12
  Speaker 5: do they swim? You got a docu one reviewed, contact
• 1:15
  Speaker 5: us at Paranoid American dot com or kill themockingbirds dot com,
• 1:19
  Speaker 5: and don't forget to like subscribe and share, share the show.
• 1:23
  Speaker 2: I mean, the FDA and the USDA is like the
• 1:27
  Speaker 2: one example of government regulation that's good, right, isn't it.
• 1:32
  Speaker 5: It's the only good government. And today we're reviewing poison
• 1:36
  Speaker 5: At twenty twenty three documentary that's on Netflix. It's actually
• 1:41
  Speaker 5: the full title was Poisoned, A Dirty Truth about food.
• 1:44
  Speaker 5: And I will say at the time when I was
• 1:47
  Speaker 5: watching this, my girlfriend was making lunch and it was
• 1:50
  Speaker 5: like a nice tasty steak, and I'm like, this is
• 1:54
  Speaker 5: probably the best show to watch while I'm eating a
• 1:58
  Speaker 5: bunch of food that they're telling you how it's made.
• 2:01
  Speaker 5: And I will say, it did not affect the food.
• 2:03
  Speaker 5: The food was still good.
• 2:05
  Speaker 2: I had I had chicken marinate, raw chicken marinating in
• 2:08
  Speaker 2: the fridge under just like a loose tinfoil top, you know. Like,
• 2:13
  Speaker 2: as I'm watching this, and it made me reevaluate my
• 2:16
  Speaker 2: entire life. There's certain foods that I'll probably never eat
• 2:19
  Speaker 2: again after watching this documentary.
• 2:22
  Speaker 4: Agreed.
• 2:22
  Speaker 5: And basically this documentary goes through how food is made, processed,
• 2:29
  Speaker 5: and how the government is going to help us correct
• 2:32
  Speaker 5: this lot in the course. Poison is a very interesting
• 2:45
  Speaker 5: scope on things. Right off the outlook and seeing the trailer,
• 2:48
  Speaker 5: I'm one of the I'm the one that picked this one.
• 2:50
  Speaker 5: Me and my girlfriend are going through Netflix and she's
• 2:52
  Speaker 5: always like, oh, let me put my input.
• 2:54
  Speaker 4: And I'm like, I don't want to watch that documentary.
• 2:56
  Speaker 5: And she showed me this one, and I saw the
• 2:57
  Speaker 5: trailer and I'm like, you know what, it might be interesting.
• 3:00
  Speaker 4: It's it's like corruption, big food, big egg. You know
• 3:04
  Speaker 4: what I mean?
• 3:04
  Speaker 5: Big egg is something we don't talk about. We talked
• 3:06
  Speaker 5: about big pharma. What about big egg controlling our lives?
• 3:11
  Speaker 2: Well, there's there's big egg, there's big onion, there's big chicken,
• 3:14
  Speaker 2: there's big milk, there's like big everything, and and you
• 3:19
  Speaker 2: know what, this is the exact kind of documentary that
• 3:23
  Speaker 2: I purposely avoid. I'll watch whatever horror movie you want
• 3:26
  Speaker 2: to show is gory or as crazy as it's gonna be.
• 3:29
  Speaker 2: But the second you start talking about and here's how
• 3:33
  Speaker 2: we treat the chickens and cows before they make their way,
• 3:36
  Speaker 2: like all I have been so wilfully ignorant of this,
• 3:40
  Speaker 2: Like I jack myself back into the matrix every time
• 3:42
  Speaker 2: this comes up. So here's a prime example of a
• 3:46
  Speaker 2: documentary I would never watch if it weren't for this
• 3:48
  Speaker 2: particular series.
• 3:50
  Speaker 5: And this series starts off with like how you would think, right,
• 3:54
  Speaker 5: they start off with Bill Marin. I think Big Bill
• 3:59
  Speaker 5: Marlin my bad. And he is like an up and
• 4:02
  Speaker 5: coming lawyer right at the time when he's showing his backstory,
• 4:06
  Speaker 5: and he's like, I was a lawyer for four years
• 4:09
  Speaker 5: and I got this call.
• 4:11
  Speaker 4: Well, the call that he started.
• 4:14
  Speaker 5: Going with is this nineteen ninety three outbreak of a
• 4:18
  Speaker 5: check in the box, which is so crazy because I
• 4:20
  Speaker 5: was young, so I don't remember this. But it wasn't Washington,
• 4:23
  Speaker 5: so maybe it wasn't as televised. But also maybe I
• 4:26
  Speaker 5: was watching cartoons, right, I didn't know about the news
• 4:28
  Speaker 5: as much. I was only ten at the time. So
• 4:32
  Speaker 5: this exposed meat fiasco kind of unfolded his career that
• 4:37
  Speaker 5: he's like, hey, I got this phone call.
• 4:39
  Speaker 4: Someone's like, hey, you need to help them. You're a lawyer.
• 4:43
  Speaker 5: I'm sure that must happen a lot. Like you're a
• 4:44
  Speaker 5: lawyer and they don't even know what kind of law
• 4:46
  Speaker 5: you practice, right, They're like, you're you're a PA. You
• 4:50
  Speaker 5: can solve my issue. Hey, don't you work at a
• 4:52
  Speaker 5: medical facility? What's this lump on my arm? That's what
• 4:55
  Speaker 5: kind of gave me the feel of it, but it
• 4:57
  Speaker 5: actually seemed to ignite him. And now Bill Baylor is
• 5:00
  Speaker 5: like this activist, right, he's an advocate against this whole
• 5:06
  Speaker 5: process of how we make food.
• 5:09
  Speaker 2: And I honestly didn't know what to expect going into
• 5:13
  Speaker 2: this one, Like is it gonna be pro FDA USDA ANTI.
• 5:16
  Speaker 2: If it's anti, does that mean they're gonna be like
• 5:18
  Speaker 2: pro unpasteurized milk, you know, RFK junior style. And it
• 5:23
  Speaker 2: was a little all over the place. I honestly was
• 5:25
  Speaker 2: surprised at each turn. And here's here's an example too
• 5:28
  Speaker 2: of how wild this. The facts that come out in
• 5:31
  Speaker 2: this documentary are the whole Jack in the Box thing.
• 5:34
  Speaker 1: I do remember.
• 5:35
  Speaker 2: But I grew up on the East coast and like
• 5:38
  Speaker 2: the southeast of Florida, and we didn't have Jack in
• 5:41
  Speaker 2: the Boxes ever. We had like crystal and white castle
• 5:43
  Speaker 2: and stuff, and I thought Jack in the Box was
• 5:45
  Speaker 2: maybe something like that. But just to show you, like
• 5:48
  Speaker 2: how much of an impact this made that this was
• 5:51
  Speaker 2: this Ecoli outbreak where a few people died like that
• 5:54
  Speaker 2: out like hundreds of people got really sick, like like
• 5:57
  Speaker 2: incredibly sick from it. And ten years years later, I
• 6:01
  Speaker 2: was in Texas for the first time and there was
• 6:04
  Speaker 2: Jack in the Box there, and the first thing that
• 6:06
  Speaker 2: went through my mind was like, Oh, that's those are
• 6:08
  Speaker 2: the burgers that kill people. I was like, I would
• 6:10
  Speaker 2: never eat there, and I mean that's I had never
• 6:13
  Speaker 2: seen it before in person. And that was the first
• 6:15
  Speaker 2: thing that came to my mind, and here here's what
• 6:17
  Speaker 2: happened is that And this is the crazy part for
• 6:20
  Speaker 2: me on this story that kicks it all off. The
• 6:22
  Speaker 2: whole problem is that Washington had a law if you
• 6:26
  Speaker 2: were serving burgers, you had to cook it to one
• 6:29
  Speaker 2: hundred and fifty five degrees fahrenheit, like you had to
• 6:32
  Speaker 2: get to that temperature. Everywhere else in the country was
• 6:36
  Speaker 2: essentially one hundred and forty degrees, So Washington was different
• 6:40
  Speaker 2: in that they mandated an extra fifteen degrees, which would
• 6:44
  Speaker 2: have killed off ECO line theory. But Jack in the
• 6:48
  Speaker 2: Box they found in eternal documents that someone complained when
• 6:52
  Speaker 2: they cooked it to one hundred and fifty five degrees.
• 6:54
  Speaker 2: They said it was tough. So they were basically like
• 6:57
  Speaker 2: a whatever, what like Washington's being dumb about this, going
• 7:00
  Speaker 2: to keep cooking it one hundred and forty degrees and
• 7:03
  Speaker 2: somebody ends up getting sick. But what's weird to me
• 7:06
  Speaker 2: is that that's only in one state. In all the
• 7:09
  Speaker 2: other forty nine states, they didn't have to cook it
• 7:12
  Speaker 2: to one hundred and fifty five degrees, So this outbreak
• 7:15
  Speaker 2: could have happened anywhere else and it only made an
• 7:17
  Speaker 2: impact just because Washington added those extra fifteen degrees to
• 7:21
  Speaker 2: their laws.
• 7:22
  Speaker 5: And also there's no actual proof that it came from
• 7:26
  Speaker 5: the actual hamburger, right, we don't know like if it
• 7:28
  Speaker 5: was lettuce, if it was a tomato, if it was onions.
• 7:31
  Speaker 5: But they just assumed and jumped on it, and once
• 7:34
  Speaker 5: the media trend because it was like seven hundred and
• 7:36
  Speaker 5: thirty some odd people that got sick and then unfortunately
• 7:39
  Speaker 5: a young child got sick and died, and that story
• 7:42
  Speaker 5: is what was pushed, like and the father is interviewed
• 7:45
  Speaker 5: in this and the father is like, hey, now he's
• 7:48
  Speaker 5: an activist, right, because this it turns you into your
• 7:51
  Speaker 5: hole spiel.
• 7:52
  Speaker 4: But I always found that interesting too.
• 7:53
  Speaker 5: Not only is it cooked differently around the country, but
• 7:57
  Speaker 5: also you didn't investigate anything like.
• 8:00
  Speaker 4: How to be the hamburger meat. You don't know. You
• 8:02
  Speaker 4: can't pinpoint it.
• 8:03
  Speaker 5: You can't say, oh, I found the little piece of
• 8:05
  Speaker 5: meat that had E coil ecoil.
• 8:08
  Speaker 4: I can't even say that word.
• 8:10
  Speaker 2: That's because it's a specific type too. There's like hundreds
• 8:14
  Speaker 2: of different types of E. Coli and this one in
• 8:17
  Speaker 2: Jack in the Box, they keep going back to this
• 8:19
  Speaker 2: very specific strain and it's called E. Coli zero one
• 8:23
  Speaker 2: five seven, and this is one that creates something called
• 8:25
  Speaker 2: the shugartoxin, And when you can find that in your system,
• 8:29
  Speaker 2: what it'll do is it'll start shutting down your or
• 8:32
  Speaker 2: it'll kill the blood and then like the bad blood
• 8:35
  Speaker 2: will start clogging up your organs essentially, and your organs
• 8:38
  Speaker 2: will systematically start to shut down. And I mean, if
• 8:41
  Speaker 2: the right organs shut down on the right order, then
• 8:44
  Speaker 2: it's fatal, and that's usually what ends up. But even
• 8:46
  Speaker 2: if you survive it, a lot of these people you're like,
• 8:49
  Speaker 2: you know, a nine year old kid and now you
• 8:51
  Speaker 2: need dialysis for the rest of your life because your
• 8:53
  Speaker 2: kidney failed, you know. So it's it's like legitimate issues,
• 8:57
  Speaker 2: but like you were saying, they don't necessary rarely know
• 9:01
  Speaker 2: exactly what caused it. But this one was supposed to
• 9:04
  Speaker 2: have pointed to beef, and that the red they go
• 9:07
  Speaker 2: over in this documentary. The reason why Hamburger's in particular,
• 9:10
  Speaker 2: which is like one of the riskiest things you can
• 9:12
  Speaker 2: order anywhere, grocery store, restaurant, anywhere, it is because the E.
• 9:17
  Speaker 2: Coli lives on the outside of the beef. So if
• 9:20
  Speaker 2: you've got like a steak and you sear both sides.
• 9:23
  Speaker 2: There's a good chance there's no ecoli because it got
• 9:25
  Speaker 2: seared off on the top or the bottom whatever. But
• 9:28
  Speaker 2: if you grind it, then now all of a sudden,
• 9:31
  Speaker 2: the surface where it had the E coli is now
• 9:33
  Speaker 2: all up inside the inside and everything, So now just
• 9:36
  Speaker 2: searing the outsides doesn't matter. And I guess they were
• 9:40
  Speaker 2: coming up with a number of the on the high end.
• 9:43
  Speaker 2: If you just grab a whole bunch of hamburger meat,
• 9:46
  Speaker 2: it could have up to four hundred different cows in it.
• 9:49
  Speaker 2: And now you're playing like a crazy lottery, like did
• 9:52
  Speaker 2: any of these four hundred cows have E coli on
• 9:55
  Speaker 2: them at any point? And then you see the conditions
• 9:57
  Speaker 2: that they're raised in, You're like, yeah, probably he.
• 10:00
  Speaker 5: Get your pick in the e coli lottery, right, Like
• 10:03
  Speaker 5: what will you get? Will you get a good burger
• 10:05
  Speaker 5: that tast great? Or will you have something bad on
• 10:08
  Speaker 5: the way down? They also then they kind of like
• 10:11
  Speaker 5: dolve it from this. This is like the main narrative
• 10:13
  Speaker 5: pushing through, and I'm with you, I wasn't sure where
• 10:15
  Speaker 5: they were gonna go with it.
• 10:17
  Speaker 4: Are they like the government is the reason why things
• 10:19
  Speaker 4: aren't going right? Too? Much government is you know, all
• 10:24
  Speaker 4: these like we gotta test.
• 10:25
  Speaker 5: This wet I thought in the beginning, I'm like starting
• 10:27
  Speaker 5: to watch it, like, Okay, we're gonna go after big
• 10:29
  Speaker 5: corporations and we're gonna go off the government.
• 10:30
  Speaker 1: Like I thought the opposite.
• 10:32
  Speaker 2: I thought it was gonna be anti corporation pro big government.
• 10:35
  Speaker 5: Mmmm.
• 10:36
  Speaker 4: That's that's so I thought that we're gonna go after both.
• 10:39
  Speaker 5: And then I started seeing as it seeps in that
• 10:41
  Speaker 5: they're like and this is you know, they go into
• 10:44
  Speaker 5: like the FDA does this, and the USDA does that,
• 10:46
  Speaker 5: and they start talking about how what you said of
• 10:50
  Speaker 5: how they grind up the beef and that you're like
• 10:52
  Speaker 5: playing a dangerous game every time you eat that. And
• 10:55
  Speaker 5: they they go through and examine like some of the stuff,
• 10:59
  Speaker 5: and then they start going through the practices of corporations.
• 11:02
  Speaker 5: They have a brief a brief interview with a us
• 11:08
  Speaker 5: DA and a FDA spokeshole that like kind of like
• 11:17
  Speaker 5: they start using them in this pattern of like oh,
• 11:20
  Speaker 5: they're like everything's the safest me They keep saying everything
• 11:23
  Speaker 5: with the safest food product in the country. Like they
• 11:25
  Speaker 5: they go through these news thing, these cycles of everybody
• 11:28
  Speaker 5: saying that America has the safest food supply and in
• 11:32
  Speaker 5: the world, And then they go into like how these
• 11:34
  Speaker 5: how is it made? How are the circumstances in these factories?
• 11:39
  Speaker 5: And one of the ones they point out to was
• 11:41
  Speaker 5: Big Peanut, Right. I didn't even know there was Peanut
• 11:45
  Speaker 5: American Corporation, Like I didn't even know, like, or is
• 11:48
  Speaker 5: a Peanut Corporate of America something.
• 11:49
  Speaker 1: Like yeah, yeah.
• 11:51
  Speaker 2: And it's like it's like one of the main places
• 11:54
  Speaker 2: that every other brand that uses peanuts, no matter if
• 11:57
  Speaker 2: it's a granola bar or peanut butter or whatever, all
• 12:00
  Speaker 2: the brands source the peanuts from this one place.
• 12:03
  Speaker 5: From That's what's crazy too, is that it's kind of
• 12:06
  Speaker 5: like that thing when you get behind the veil, like
• 12:09
  Speaker 5: when you find out how things are made. You're like, oh, man,
• 12:12
  Speaker 5: Gucci glasses, I'm gonna pay a lot of money for
• 12:14
  Speaker 5: these Gucci frames. Oh yours are knockoffs. And you're like
• 12:18
  Speaker 5: they're made in the same factory, Like you know what
• 12:20
  Speaker 5: I mean, Like it's the same design, Like it's not like, oh,
• 12:23
  Speaker 5: they designed it perfectly, hand edged it for Gucci. You know,
• 12:26
  Speaker 5: like you're literally going to the same factory. They're just
• 12:29
  Speaker 5: showing you a different blueprint and then they're just making it.
• 12:32
  Speaker 2: And and some of those examples too, they're making the
• 12:35
  Speaker 2: exact same glasses and the only difference is that the
• 12:37
  Speaker 2: knockoffs have like extra letters on them that you just
• 12:40
  Speaker 2: peel off and now it's it's literally the same thing.
• 12:43
  Speaker 2: But uh, And I guess the one with this Peanut
• 12:46
  Speaker 2: Corporation of America that was blowing my mind is that
• 12:49
  Speaker 2: the dude knew that he was running like a dirty operation,
• 12:53
  Speaker 2: and he was like flippantly like, I don't care, screw it.
• 12:57
  Speaker 2: We can't afford to lose, you know, any money on this.
• 12:59
  Speaker 2: And we're talking to the point where there's supposed to
• 13:02
  Speaker 2: be palettes of peanuts going out and they're finding dead
• 13:05
  Speaker 2: rats on it. They're covered in like rat poop, and
• 13:09
  Speaker 2: the guys are telling them like, hey, these things are
• 13:11
  Speaker 2: failing Salmonilla tests, and he's.
• 13:13
  Speaker 1: Like, I don't care.
• 13:13
  Speaker 2: Ship it, like like, you know, power wash it off
• 13:16
  Speaker 2: there and just ship it. We can't afford to lose
• 13:18
  Speaker 2: another client over this. And as they're telling them, hey,
• 13:21
  Speaker 2: this is failing for Salmonilla, and he's saying ship it now,
• 13:24
  Speaker 2: all of a sudden there's Salmonilla outbreaks all over the country.
• 13:27
  Speaker 2: And so here's one too, And again in my ignorance
• 13:31
  Speaker 2: of like willfully being ignorant about food supply, because I
• 13:34
  Speaker 2: just want to hear the FDA and the USDA say
• 13:38
  Speaker 2: we've got the healthiest food chain in the world. I
• 13:41
  Speaker 2: just want to hear that and be like, all right, cool,
• 13:43
  Speaker 2: because the other trade off, right is, like fast food's
• 13:47
  Speaker 2: bad for you, it's overprocessed. Peanut butter is just basically
• 13:52
  Speaker 2: artificial plastic at this point. It's got hydrogenated oils and
• 13:55
  Speaker 2: fake flavorings and it'll last in a pantry for like
• 13:59
  Speaker 2: five years. And I thought that the trade off was that, Okay,
• 14:03
  Speaker 2: it's overly processed, it's probably gonna kill you just because
• 14:06
  Speaker 2: it's bad for you.
• 14:07
  Speaker 1: But it can't have.
• 14:09
  Speaker 2: Like E coli and salmonilla in it, right, because it
• 14:12
  Speaker 2: goes through all these processes and it's all exactly the same.
• 14:15
  Speaker 2: And how could you even get E coli and peanut butter. Well,
• 14:18
  Speaker 2: you just leave the rat turds on it and then
• 14:21
  Speaker 2: ship it and then they just grind the rat thirds
• 14:24
  Speaker 2: into the peanut butter wherever you're buying it from. And
• 14:26
  Speaker 2: it doesn't matter if it was Peter Pan or Jiff
• 14:29
  Speaker 2: or any of them, right reces. It could have been
• 14:31
  Speaker 2: any of them and you would get that same salmonila
• 14:34
  Speaker 2: from the rat crap.
• 14:35
  Speaker 5: And the funny thing is since because finding out that
• 14:38
  Speaker 5: this corporation run by the CEO Stewart Parnell, who like
• 14:44
  Speaker 5: you said, knew about a lot of this going on
• 14:46
  Speaker 5: in this salmonila outbreak, but they had it so since
• 14:51
  Speaker 5: they worked with all these companies, hundreds of companies that
• 14:54
  Speaker 5: they work with, for like.
• 14:55
  Speaker 1: Four thousand products. That was the number that they said.
• 14:58
  Speaker 5: And you're talking about, like you said, for Jiff, you're
• 15:00
  Speaker 5: talking about from granola bars to Jiff, to Peter Pan,
• 15:02
  Speaker 5: any kind.
• 15:03
  Speaker 2: Takashi Organic, the high the top shelf, like nine dollars,
• 15:08
  Speaker 2: granola bars, all of them.
• 15:10
  Speaker 4: All of them.
• 15:11
  Speaker 5: And the thing that you don't that that they they
• 15:13
  Speaker 5: were doing is they were like, hey, you gotta do
• 15:15
  Speaker 5: this like test and certify that you've tested these and
• 15:19
  Speaker 5: salamon is not infected on any of your products. So
• 15:24
  Speaker 5: they were starting to go through it and they got
• 15:26
  Speaker 5: a positive test and they're like.
• 15:27
  Speaker 4: All right, let's let's try it again.
• 15:30
  Speaker 5: And they kept giving positive tests and then they're like,
• 15:32
  Speaker 5: you know what, where's that negative test, they got the
• 15:35
  Speaker 5: negative test wide It out so simple, right that it's
• 15:38
  Speaker 5: just funny in the documentary too.
• 15:40
  Speaker 4: You see, like the streak of wide out.
• 15:42
  Speaker 5: I'm like, nobody noticed that with all those white out
• 15:44
  Speaker 5: all right, that they wided out the day and they
• 15:47
  Speaker 5: just put out, hey, this is the you know, today's date,
• 15:50
  Speaker 5: and looks like we got a negative test, a spoiler alert.
• 15:54
  Speaker 4: That did not shock me.
• 15:55
  Speaker 5: I was I was like, what corporations are gonna do
• 15:59
  Speaker 5: what they gotta do, dude, to meet the bottom line.
• 16:01
  Speaker 4: I'm like, yeah, seemed pretty obvious.
• 16:04
  Speaker 5: But then this outbreak was supposedly one of the biggest
• 16:07
  Speaker 5: outbreaks because it was the biggest recall that of products
• 16:10
  Speaker 5: that Americas have had at the time, and like I
• 16:13
  Speaker 5: think they said that it was like eight hundred and
• 16:15
  Speaker 5: eighty eight products were recalled. And then so then this
• 16:20
  Speaker 5: got into the news and Pernell had to sit in
• 16:23
  Speaker 5: front of Congress and he just pleaded the fifth He
• 16:25
  Speaker 5: was like, all right, you know, I'm going to exercise
• 16:28
  Speaker 5: my rights, and then going through everything, he ended up
• 16:31
  Speaker 5: getting twenty eight years now. They didn't do a follow up.
• 16:34
  Speaker 5: I didn't I should have did a little bit more
• 16:36
  Speaker 5: thorough a followup. Because I was wondering did he do
• 16:37
  Speaker 5: the twenty eight years or did.
• 16:39
  Speaker 1: He have eight years? Bro he was eighty years old.
• 16:42
  Speaker 5: He was already old, And I'm like, did they just
• 16:44
  Speaker 5: let him out? Because then they have all these fraudulent
• 16:49
  Speaker 5: reports and people are like, he got jail sentenced for
• 16:53
  Speaker 5: it because he willingly knew, But I don't think he
• 16:55
  Speaker 5: really did all that service. I think they let him
• 16:57
  Speaker 5: out pretty early because there's another guy that also from
• 17:00
  Speaker 5: the egg the egg factory, Jack Dicosta, who was also
• 17:04
  Speaker 5: with the five million egg recall knowingly sold million five
• 17:09
  Speaker 5: hundred million sorry, that is significant, five hundred million eggs
• 17:14
  Speaker 5: recalled knowing that they were contaminated by salmonila and he
• 17:18
  Speaker 5: got a very light sentence. I think it was like
• 17:22
  Speaker 5: a couple of years, or maybe like eighteen months. I
• 17:24
  Speaker 5: forget the exact number. So I'm like, okay, cause they
• 17:28
  Speaker 5: kind of passed over all that. So I'm like, well,
• 17:29
  Speaker 5: did this other pronell guy too? They're like, man, we're
• 17:31
  Speaker 5: gonna throw the hamra at you on camera and then
• 17:34
  Speaker 5: don't worry, you'll be good afterwards. But when they get
• 17:37
  Speaker 5: into the Jack Decosser and the egg industry again, me too,
• 17:40
  Speaker 5: will willfully ignorant, not like I'm not doing a bunch
• 17:44
  Speaker 5: of research on Big Egg, Like I need to find
• 17:46
  Speaker 5: out where my food comes from.
• 17:48
  Speaker 4: I mean, if you can.
• 17:49
  Speaker 5: It's not like everybody could just go to a local farmer, right,
• 17:52
  Speaker 5: some of us are lucky, like where you can go, Hey,
• 17:54
  Speaker 5: I can.
• 17:54
  Speaker 4: Go buy a cow from a guy.
• 17:56
  Speaker 5: No, and he definitely doesn't test any of it, Like
• 17:59
  Speaker 5: you know what I mean saying I because one of
• 18:01
  Speaker 5: the things they point out work into the Big Egg
• 18:04
  Speaker 5: stuff is that they've been a lot of the the
• 18:07
  Speaker 5: contamination came from having cattle and broken apart by like
• 18:13
  Speaker 5: a stream where the food is like you know, lettuce
• 18:17
  Speaker 5: and all the veggies. The greenery is grown, but the
• 18:20
  Speaker 5: water that is used to grow the greenery is full
• 18:24
  Speaker 5: of cowshit. And they're like, so you're spraying cowshit onto it.
• 18:28
  Speaker 5: But then I was like, but you also use fertilized
• 18:30
  Speaker 5: So it's so confusing to me as well, because I
• 18:32
  Speaker 5: was like, I'm not saying that's good or not, but
• 18:34
  Speaker 5: I'm like, well, doesn't fertilizer also contain cowshit?
• 18:37
  Speaker 1: Yeah?
• 18:37
  Speaker 2: I know, But the difference is so simple, right, Like
• 18:40
  Speaker 2: the fertilizer is under the ground for the roots so
• 18:43
  Speaker 2: it can like soak it up. But what this is
• 18:46
  Speaker 2: for this is for salmonella and it's for e.
• 18:48
  Speaker 1: Coli.
• 18:49
  Speaker 2: That both of it comes from animal feces and in
• 18:52
  Speaker 2: the cow example, like for example, the jack in the box.
• 18:56
  Speaker 2: The reason why they said that it came from the
• 18:57
  Speaker 2: cow is because they they were to pinpoint unhealthy practices
• 19:02
  Speaker 2: in the slaughterhouse, so that when they opened up the stomach,
• 19:05
  Speaker 2: all of the insides of the stomach, which is essentially
• 19:07
  Speaker 2: just poop that hadn't come out of the butt yet
• 19:09
  Speaker 2: right like that had got it had contaminated the meat
• 19:13
  Speaker 2: and that's how it came in. And the same thing
• 19:15
  Speaker 2: when we're talking about like romaine lettuce as an example,
• 19:19
  Speaker 2: or these other outbreaks, it was because the cows were
• 19:24
  Speaker 2: separated along an irrigation ditch, like far away from where
• 19:28
  Speaker 2: the vegetables were being grown. But what happened is that
• 19:32
  Speaker 2: the cow manure would find its way into that irrigation ditch,
• 19:35
  Speaker 2: and then the sprinkler system was using the water from
• 19:39
  Speaker 2: the irrigation ditch to like water all of the different vegetables.
• 19:43
  Speaker 2: So now you got the manure into the irrigation water
• 19:46
  Speaker 2: that's then being sprayed on top of the actual things
• 19:49
  Speaker 2: that you're about to eat. And if you're talking about
• 19:52
  Speaker 2: lettuce or vegetables, I mean, there's like lettuce is a
• 19:55
  Speaker 2: good example. You don't cook lettuce, you know what I mean, Like,
• 19:57
  Speaker 2: you're not going to be baking it. You're not gonna
• 19:59
  Speaker 2: be raising it to one hundred and fifty five degrees.
• 20:02
  Speaker 2: So the second that just a little particle of cowmanure
• 20:06
  Speaker 2: finds its way onto your lettuce, there's really no The
• 20:09
  Speaker 2: only way that that's ever going to get clean is
• 20:11
  Speaker 2: if what you like, wash water against it. Like if
• 20:13
  Speaker 2: you literally if you knew that cowpoop made its way
• 20:17
  Speaker 2: onto a piece of lettuce that was headed your way,
• 20:20
  Speaker 2: would you be okay if someone's like, oh it's okay,
• 20:21
  Speaker 2: I just ran some water over it. It's good now,
• 20:24
  Speaker 2: like you would in a million years you would never
• 20:25
  Speaker 2: do that, right, No.
• 20:27
  Speaker 5: You wouldn't, because you'd be like, there's still cowbnure all
• 20:29
  Speaker 5: over that piece of lettuce. And like you said, like
• 20:32
  Speaker 5: unless you're steaming these like steaming or cooking them like,
• 20:36
  Speaker 5: but most lettuce you don't. That's not the purpose of
• 20:39
  Speaker 5: lettuce lettuce, And then they go through that and when
• 20:42
  Speaker 5: they go into the egg industry, just like when they
• 20:45
  Speaker 5: talk to black the meat industry, I think, like the
• 20:46
  Speaker 5: problem and they kind of highlight it, but they don't
• 20:49
  Speaker 5: specifically call it out. Is the problem with many things
• 20:52
  Speaker 5: is that there's only like two suppliers. Like for eggs,
• 20:56
  Speaker 5: for instance, there's only two breeders of eggs, two major
• 20:59
  Speaker 5: breeders of eggs. Right, I'm sure that there's little small
• 21:01
  Speaker 5: markets Cobb and Avgan. These two egg breeders are selling
• 21:08
  Speaker 5: to the other. Again, there's breeders and there's hatchers. Now
• 21:14
  Speaker 5: there's four major hatchers, Tyson, Purdue.
• 21:19
  Speaker 4: I forget the other two. Yep, they have.
• 21:25
  Speaker 5: Hats to get these eggs from them, They hatch the eggs,
• 21:27
  Speaker 5: and now you're getting all your chickens, all your eggs,
• 21:30
  Speaker 5: like everything from the same places. It's that's the thing
• 21:33
  Speaker 5: you just see that. That's what I wish they would
• 21:35
  Speaker 5: highlight more, is that we're like, yeah.
• 21:37
  Speaker 4: We get it.
• 21:37
  Speaker 5: Like maybe if we diversified and became a true capitalist
• 21:41
  Speaker 5: country where everybody's not strangled by the government, that you're
• 21:47
  Speaker 5: able to sell eggs.
• 21:48
  Speaker 4: Right, the scrutiny that is not even helping.
• 21:50
  Speaker 5: Like they go through this egg they go to Purdue
• 21:54
  Speaker 5: and they're like talking to the guy and he's like, oh,
• 21:56
  Speaker 5: we're the safest. He doesn't realize that he's kind of getting.
• 21:59
  Speaker 4: A hippie on him.
• 22:01
  Speaker 5: He's I'm going to prove that we're great, right, Like, look,
• 22:04
  Speaker 5: we do all this testing. He goes right away and
• 22:07
  Speaker 5: shows their technology that you know, this looks a little dirty.
• 22:10
  Speaker 5: We tell him put the dirty ones on the bottom.
• 22:12
  Speaker 5: This has and then it gets right away a negative
• 22:14
  Speaker 5: reading and he's like, well, that's like seventy percent. It's
• 22:17
  Speaker 5: not like terrible. He was like, but it's not like
• 22:21
  Speaker 5: perfect range.
• 22:22
  Speaker 2: Like he kind of you know, yeah, we're not excited
• 22:24
  Speaker 2: about this, but it's fine.
• 22:25
  Speaker 1: It's within you know limits, it's in the limits.
• 22:28
  Speaker 5: And then they go through how the process of all
• 22:31
  Speaker 5: this stuff is and how they hatch them, and it
• 22:34
  Speaker 5: looks filthy, like that's where I'm like, oh man, I
• 22:37
  Speaker 5: was so happy at that point. I was eating steak
• 22:39
  Speaker 5: because we got we got through the meat part and
• 22:42
  Speaker 5: the beef part, and now we're like.
• 22:44
  Speaker 4: Just going into this chicken thing.
• 22:46
  Speaker 5: And yeah, you just see a bunch of chicken hatched
• 22:48
  Speaker 5: in incubators they're put in. So they're like, yeah, then
• 22:51
  Speaker 5: we just throw them in like a little convey or
• 22:53
  Speaker 5: just spraying with some kind of substance.
• 22:56
  Speaker 4: It's like this blue.
• 22:57
  Speaker 5: They don't explain what that is, but they're just spraying
• 22:59
  Speaker 5: them with some blue spray going down the conveyor and boom,
• 23:03
  Speaker 5: let's pack them all into this what millions and millions
• 23:07
  Speaker 5: millions of chickens into this like farm packed farm. They
• 23:10
  Speaker 5: claim that they hatch twelve million chickens a day, so
• 23:14
  Speaker 5: like they're just pushing these chickens out and like then
• 23:17
  Speaker 5: you see these farms and you're like, oh man, yeah,
• 23:20
  Speaker 5: Tyson Purdue, like that's where I'm getting my chicken from.
• 23:23
  Speaker 4: And they're just chickens on top of chickens.
• 23:26
  Speaker 2: So so yeah, they kind of progress from beef and
• 23:30
  Speaker 2: then they get into like vegetables and they kind of
• 23:32
  Speaker 2: show you all the different vectors on how you're gonna
• 23:35
  Speaker 2: get sick from food, and then the question and then
• 23:38
  Speaker 2: they start posing it of Okay, now here's what you
• 23:41
  Speaker 2: should be the most concerned about. Here's the highest numbers,
• 23:44
  Speaker 2: and the highest chance you're gonna get sick is gonna
• 23:47
  Speaker 2: be from salmonilla. And if it's from salmonilla, then it's
• 23:49
  Speaker 2: gonna be from chicken. And like as they're saying that,
• 23:52
  Speaker 2: like you had a steak, I had some raw chicken
• 23:55
  Speaker 2: marinating in my fridge at that point, and like I
• 23:58
  Speaker 2: already kind of like I've known because I've got friends
• 24:03
  Speaker 2: that were professional chefs and we're going to chef school
• 24:05
  Speaker 2: and stuff, and they told me all about eggs and chicken,
• 24:08
  Speaker 2: and they kind of treat it like it's a biohazard.
• 24:10
  Speaker 2: And someone actually says that in this documentary. He says
• 24:13
  Speaker 2: that if you go to the store and you buy
• 24:16
  Speaker 2: raw chicken, that you need to you need to actually
• 24:19
  Speaker 2: look at that, like I just brought biohazard into my
• 24:22
  Speaker 2: house and treat it accordingly, so like you don't need
• 24:25
  Speaker 2: you know, put on gloves and don't touch it, and
• 24:28
  Speaker 2: don't touch other things, like keep it contained and then
• 24:31
  Speaker 2: throw it in the garbage immediately, and like cook it immediately,
• 24:35
  Speaker 2: and don't wash it. Whatever you do, don't wash your
• 24:37
  Speaker 2: chicken because it just spreads it all over the other
• 24:41
  Speaker 2: And the part that I thought was so interesting is
• 24:43
  Speaker 2: that the Purdue guy thinks that he's like, I'm going
• 24:46
  Speaker 2: to get a leg up on the competition. I'm going
• 24:48
  Speaker 2: to be like, you know what, here's here's what we're doing. Right,
• 24:51
  Speaker 2: we're trying to to set an example for the rest
• 24:54
  Speaker 2: of this industry. We're gonna show these amateurs how it's done.
• 24:58
  Speaker 2: And they go to them and they're like, so we
• 25:01
  Speaker 2: went to the store and we bought, you know, five chickens,
• 25:03
  Speaker 2: and we tested them all for salmonilla, and the only
• 25:07
  Speaker 2: one that came up, you know, positive for salmonella was Purdue.
• 25:11
  Speaker 2: And the guy's like, oh, well, you know, that's such
• 25:15
  Speaker 2: a small sample size, you know, five, you know that
• 25:18
  Speaker 2: we wouldn't in the industry, we would just consider that anomaly.
• 25:21
  Speaker 2: That doesn't really And then they ask him, well, how many,
• 25:25
  Speaker 2: you know, would a typical sample size be, and he's like, oh,
• 25:28
  Speaker 2: you know, at least like one hundred and fifty or something,
• 25:30
  Speaker 2: And it just cuts to them at the grocery store
• 25:32
  Speaker 2: buying one hundred and fifty chickens. And as soon as
• 25:36
  Speaker 2: that start, like I actually had to stop it, the
• 25:38
  Speaker 2: same way that someone watching a horror movie is like,
• 25:41
  Speaker 2: I can't, I can't watch this anymore. Like I literally
• 25:44
  Speaker 2: had to stop the documentary because I knew exactly what
• 25:47
  Speaker 2: was about to happen. And again, like I said, like
• 25:50
  Speaker 2: I had chicken in the fridge, like I've been I'm
• 25:53
  Speaker 2: intentionally wilfully ignorant. Remember my grandma growing up, she would
• 25:58
  Speaker 2: just cook. I mean she was typically Grandma would cook
• 26:00
  Speaker 2: like every meal all the time for everyone, and she
• 26:03
  Speaker 2: never ate chicken her entire life. And it's because she
• 26:05
  Speaker 2: grew up on a farm and raised chicken, and I
• 26:08
  Speaker 2: guess she just like fell in love with them, so
• 26:10
  Speaker 2: she couldn't bring herself to eat chicken. But like this
• 26:14
  Speaker 2: whole concept of how many of these chicken Dude, the
• 26:17
  Speaker 2: section when they're showing the chicks of like the over
• 26:21
  Speaker 2: a million process every day, twelve million or something, and
• 26:24
  Speaker 2: they're just on this conveyor belt. I can't not see
• 26:27
  Speaker 2: the scenes from like Animatrix when the robots finally turn
• 26:31
  Speaker 2: on humans and they just put you on conveyor belts
• 26:33
  Speaker 2: and they just like tear your skin off and pop
• 26:36
  Speaker 2: your eyes out like they don't care because they're just
• 26:38
  Speaker 2: processing meat. And I get this really horrible feeling of
• 26:44
  Speaker 2: like this is the way that humans are teaching the
• 26:47
  Speaker 2: world how things work. So now when we lose control,
• 26:50
  Speaker 2: like the rules that we started are probably gonna stay
• 26:54
  Speaker 2: in place. And as I see these little baby chicks
• 26:56
  Speaker 2: getting sprayed with the blue soap and then going into
• 26:59
  Speaker 2: this sexting process, which luckily they don't show. It's like,
• 27:03
  Speaker 2: here's these baby chickens going down a conveyor belt and
• 27:06
  Speaker 2: I'm like dreading what we're about to see next. But
• 27:08
  Speaker 2: then it just cuts to like these full grown chickens
• 27:11
  Speaker 2: already defeathered, already like ready to go on.
• 27:15
  Speaker 1: The conveyor belt and stuff. But the process between those
• 27:18
  Speaker 1: two points gets even worse. So again, this is like
• 27:21
  Speaker 1: one of those those movies where I usually would just
• 27:24
  Speaker 1: not watch this.
• 27:26
  Speaker 5: Yeah, and you know, they had to do some kind
• 27:27
  Speaker 5: of like study, like they had to sit down before
• 27:29
  Speaker 5: they're releasing this stuff. They're like, we want to get
• 27:31
  Speaker 5: a point across. I don't know, because I think that
• 27:33
  Speaker 5: turns a lot of people off. You don't want to
• 27:35
  Speaker 5: see a lot of that. We're like, all right, man,
• 27:37
  Speaker 5: even though I know you're telling me, but you're like, what,
• 27:39
  Speaker 5: you're not giving me a solution to be like, oh,
• 27:42
  Speaker 5: we'll go to this local farmer and you know what
• 27:45
  Speaker 5: I mean, Hey, go to this these are the ways
• 27:47
  Speaker 5: like around it.
• 27:47
  Speaker 4: They're like, you're pretty sure it is done well?
• 27:50
  Speaker 2: They show so this is where normally I know a
• 27:53
  Speaker 2: lot of different like libertarians and like you know, down
• 27:56
  Speaker 2: with the government and stuff. And sometimes not often, but
• 28:00
  Speaker 2: sometimes like you'll get a concession of like, yeah, I
• 28:03
  Speaker 2: don't know, I'm on the fence on FDA in USDA,
• 28:05
  Speaker 2: like because as an example, there's there's nothing in place
• 28:09
  Speaker 2: that could say, like force that egg guy to recall
• 28:13
  Speaker 2: five hundred million eggs. There's nothing that could force the
• 28:17
  Speaker 2: peanut guy except for this FDA and USDA stuff like that.
• 28:21
  Speaker 2: That's the things that can send you to jail for
• 28:24
  Speaker 2: twenty eight years or can force your hand to do
• 28:26
  Speaker 2: this recall and all this. So I guess there's like
• 28:30
  Speaker 2: a very superficial naive idea of like, okay, well maybe
• 28:34
  Speaker 2: the FDA USDA are doing their thing. So then they
• 28:37
  Speaker 2: do a whole breakdown of like okay, here's an example
• 28:41
  Speaker 2: of one of those plants. Like I'm just gonna say, Purdue,
• 28:43
  Speaker 2: they don't tell you what plants that they've got this
• 28:45
  Speaker 2: like insider. They get this insider USDA inspector that's that's
• 28:50
  Speaker 2: in one of these chicken farms on the line, and
• 28:52
  Speaker 2: she's explaining that okay, well this plant processes about three
• 28:57
  Speaker 2: hundred thousand chickens a day and that each end of
• 29:00
  Speaker 2: inspector is responsible for inspecting about one hundred and seventy
• 29:04
  Speaker 2: five birds every minute. And they're bay, they're just whipping
• 29:07
  Speaker 2: by you as fast as possible, and I guess they're
• 29:10
  Speaker 2: just looking for like, oh, that one's got poop on it,
• 29:12
  Speaker 2: you know what I mean, Like or that that one
• 29:14
  Speaker 2: looks a little bit like weird and mutator.
• 29:16
  Speaker 1: Let's go ahead and pull that one off the line.
• 29:18
  Speaker 2: But as they're describing this, she says that there's guy
• 29:23
  Speaker 2: and they don't do a great job of hiding her voice,
• 29:25
  Speaker 2: by the way, they like lower it, but she's got
• 29:28
  Speaker 2: such a thick Southern drawl that I guarantee you someone's
• 29:32
  Speaker 2: watching this like that's Deborah, I know Debrah anywhere, even
• 29:35
  Speaker 2: though they change the voice and everything, but she's she's
• 29:38
  Speaker 2: saying that inspectors are asleep on the line. Okay, that's
• 29:42
  Speaker 2: not really that big of a deal. I you would
• 29:44
  Speaker 2: assume that. But that also that they don't really have
• 29:47
  Speaker 2: an incentive to hold up this line. And they start
• 29:51
  Speaker 2: pointing out because they go and talk to like some
• 29:54
  Speaker 2: actual the guys that are criticizing all this, and they're
• 29:57
  Speaker 2: telling them like E Coli is microscopic, You can't look
• 30:01
  Speaker 2: at a chicken and be like, oh, there's the ecal
• 30:03
  Speaker 2: lie on that chicken.
• 30:04
  Speaker 1: You don't.
• 30:05
  Speaker 2: You can't see it with your eyes. So the very
• 30:08
  Speaker 2: fact that they even have a USDA inspector sitting on
• 30:11
  Speaker 2: these lines is literally just there to check a box
• 30:15
  Speaker 2: so that the farm can say this is USDA inspected.
• 30:20
  Speaker 2: And then that person gets a job, and he's saying like,
• 30:22
  Speaker 2: literally hundreds and hundreds of millions of dollars are just
• 30:26
  Speaker 2: being thrown into the garbage because you have some us
• 30:29
  Speaker 2: DA inspector using their eyeballs to look for E. Coli,
• 30:33
  Speaker 2: which is impo or salmonella, which is impossible to do.
• 30:36
  Speaker 2: So it kind of like shattered my world a little
• 30:39
  Speaker 2: bit again wilfully like I was wilfully ignorant. But of
• 30:42
  Speaker 2: course the government is just wasting money in checking boxes
• 30:45
  Speaker 2: and not doing anything useful.
• 30:47
  Speaker 5: And Deborah, which I agree with you, the first thing
• 30:50
  Speaker 5: I suit they show her in the silhouette and you're like, oh, okay,
• 30:53
  Speaker 5: here's the insider that wants to be hidden, and she's like, well,
• 30:56
  Speaker 5: like like that is a one voice. I'm like, you
• 30:59
  Speaker 5: should have did way more, bro, you must've there's no.
• 31:02
  Speaker 2: They should have at least done like a caption and
• 31:04
  Speaker 2: then had like the computer read what she was saying.
• 31:07
  Speaker 1: But it was like, anyway, y'all.
• 31:08
  Speaker 2: Down there and on that, and it was like, oh man,
• 31:11
  Speaker 2: someone knows exactly who this lady is, because I.
• 31:14
  Speaker 4: Was like, I wouldn't I would know that person from that.
• 31:17
  Speaker 5: But she also explains that they basically only test five
• 31:21
  Speaker 5: full chickens and five parts like five buckets aparts or whatever,
• 31:26
  Speaker 5: like how they systematic.
• 31:27
  Speaker 2: So she's like, per month they checked five chickens per
• 31:31
  Speaker 2: they process three hundred thousand per day, but they only
• 31:35
  Speaker 2: check five chickens in a full month to give the
• 31:40
  Speaker 2: qualification of whether or not their birds have salmonilla.
• 31:44
  Speaker 5: And that's where like, uh, they go back to Sandra Iskins,
• 31:48
  Speaker 5: which is I think she was the USDA secretary, and
• 31:53
  Speaker 5: then Frank Yittis he was the FDA. I might get
• 31:57
  Speaker 5: him flip floped, but there, I mean, they go back
• 32:00
  Speaker 5: and forth, but they start showing you that like they're like,
• 32:02
  Speaker 5: there's fifteen agencies that are in charge of food and
• 32:06
  Speaker 5: then they.
• 32:07
  Speaker 4: Go back they're like, well, what are you in charge
• 32:09
  Speaker 4: of FDA? That's not me.
• 32:11
  Speaker 5: I'm only eggs, And I think it was beef and
• 32:14
  Speaker 5: certain other things USDA.
• 32:15
  Speaker 4: No, USDA is the beef, and I.
• 32:18
  Speaker 1: Got I got it written down here. This one was
• 32:20
  Speaker 1: actually interesting.
• 32:20
  Speaker 2: So USDA regulates meat, poultry, eggs, and catfish, like very
• 32:26
  Speaker 2: specifically catfish, but that's only twenty percent of the food supply.
• 32:32
  Speaker 2: The other eighty percent is FDA. So FDA does everything
• 32:36
  Speaker 2: that's not meat, poultry, eggs, or catfish.
• 32:40
  Speaker 5: And then they show you a little funny breakdown as
• 32:42
  Speaker 5: they're going through this of someone making a taco, and
• 32:46
  Speaker 5: they illustrate they're like this me boom, USDAA this part
• 32:50
  Speaker 5: FDA like, and all the che it.
• 32:52
  Speaker 1: Was the beef is USDA.
• 32:54
  Speaker 2: The cheese and the veggies and the sauce that goes
• 32:57
  Speaker 2: on it, that's all FDA. The person making the taco
• 33:01
  Speaker 2: itself and regulating whether they're clean the kitchen and they
• 33:04
  Speaker 2: wash their hands, that's the local health department. So for
• 33:08
  Speaker 2: that one taco, if you were to get sick, technically
• 33:11
  Speaker 2: it's regulated by three different organizations. But if you actually
• 33:16
  Speaker 2: get sick, it's just like the Spider Man meme where
• 33:18
  Speaker 2: they're all pointing at each other, right, it's like, well,
• 33:21
  Speaker 2: it could have been the beef, so that means that
• 33:23
  Speaker 2: the USDA slipped, or it could have been the lettuce,
• 33:26
  Speaker 2: that means the FDA slipped. Like it's really impossible to
• 33:30
  Speaker 2: regulate any of this stuff or properly figure out where
• 33:33
  Speaker 2: it goes because the system is set up so that
• 33:36
  Speaker 2: everyone can blame a next person.
• 33:39
  Speaker 4: Yeah, and it's this perfect setup.
• 33:41
  Speaker 5: It's like that's how I think that's the thing that
• 33:42
  Speaker 5: we don't unravel enough in America.
• 33:44
  Speaker 4: It's like that's kind of how the thing goes, Like.
• 33:46
  Speaker 5: FBI, CIA, local police department, whose fault is it?
• 33:50
  Speaker 4: And it's constantly pointing the fingers.
• 33:52
  Speaker 5: They kind of start going after the lobbyist, right, they
• 33:54
  Speaker 5: show the National Chicken Council and they're like they it
• 33:57
  Speaker 5: grows four hundred and twenty thousand dollars to lobbyists, and
• 34:02
  Speaker 5: North American Meet Institute two hundred and forty thousand k
• 34:05
  Speaker 5: to lobbys, National Cattlemans Beef Association four hundred k. And
• 34:10
  Speaker 5: you're like, yeah, but this is not When people point
• 34:13
  Speaker 5: this out, I'm like, there's lobbyists for everything, like good
• 34:17
  Speaker 5: or bad, right, you, the only way is to grease
• 34:19
  Speaker 5: the wheel. So even if we wanted to like get
• 34:22
  Speaker 5: something on the ballot. We're not gonna just go walk
• 34:25
  Speaker 5: up to one of these politicians and they're gonna be like,
• 34:26
  Speaker 5: you know what, paranoid American Sean, You're absolutely right, I'm
• 34:30
  Speaker 5: gonna put this on the floor. But if I go
• 34:32
  Speaker 5: give them fifty grand, they might go, hey, you know what,
• 34:34
  Speaker 5: this is gonna help my next reelection and keep me
• 34:36
  Speaker 5: getting money. Maybe I'll consider doing something like that, so
• 34:40
  Speaker 5: it's not that baffling.
• 34:42
  Speaker 4: And then they kind of go for the.
• 34:43
  Speaker 5: Former uh you she was the undersecretary undersecretary. Yeah, the
• 34:50
  Speaker 5: titles to me are just outrageous, man, Like, I'm like,
• 34:53
  Speaker 5: this doesn't even make sense, like the ones that's a
• 34:54
  Speaker 5: counsel of the but mindy barshers received. They were going
• 34:59
  Speaker 5: through and they're talking about like, well, would you eat this,
• 35:02
  Speaker 5: would you eat that?
• 35:03
  Speaker 4: What do you think of the food safety?
• 35:04
  Speaker 5: And she's like it's great, And then they started hitting
• 35:06
  Speaker 5: I do like when they hit them with questions that
• 35:08
  Speaker 5: they might necessarily like or they're like, well, what do
• 35:12
  Speaker 5: you think about like the research you did, like the
• 35:14
  Speaker 5: people that you know help fund it.
• 35:15
  Speaker 4: You think there's a conflict of interest And.
• 35:17
  Speaker 5: She's like, no, you know what, She's like absolutely not
• 35:21
  Speaker 5: like I'm a scientist, Like, why would I compromise my
• 35:25
  Speaker 5: science for them? And you're like, and then it goes
• 35:27
  Speaker 5: through the list of how much they you know, for grants,
• 35:31
  Speaker 5: and and she iterate reiterates of like, well, you know,
• 35:33
  Speaker 5: this money is not.
• 35:34
  Speaker 4: Going to me. It's not my personal money.
• 35:37
  Speaker 5: And that's where I maybe am I maybe I'm just
• 35:39
  Speaker 5: over conspiracy or I just don't trust people. But when
• 35:42
  Speaker 5: she said that, I'm like, Oh, you definitely got some
• 35:44
  Speaker 5: of that money and you're pocketing.
• 35:47
  Speaker 2: She got that money, and her colleagues got that money,
• 35:50
  Speaker 2: and the university she works at, you know, got that money.
• 35:55
  Speaker 2: It employs her. So in that way, yeah, it's it
• 35:58
  Speaker 2: wasn't the grants go directly into her pocket, but some
• 36:01
  Speaker 2: of it goes into her pocket. And I do feel
• 36:04
  Speaker 2: that this was the point when the politics of Netflix
• 36:09
  Speaker 2: started showing themselves leaning a little bit because this lady
• 36:13
  Speaker 2: is the bad guy because you know, she's in politics
• 36:16
  Speaker 2: and she obviously got her palms greased a little bit
• 36:20
  Speaker 2: by lobbyists and stuff. But then they show like another
• 36:23
  Speaker 2: like purple haired Democrat lady that's like the liaison with
• 36:27
  Speaker 2: the FDA, and she's kind of like the good guy
• 36:29
  Speaker 2: you know, she's the one doing it right, and they
• 36:31
  Speaker 2: don't really get into like her dirt as much. So,
• 36:34
  Speaker 2: but for the most part it does seem politically neutral,
• 36:38
  Speaker 2: except for this tiny little bit where they go a
• 36:41
  Speaker 2: little bit harder on one side than they do on
• 36:45
  Speaker 2: the other side, even though I'm sure there's kind of
• 36:47
  Speaker 2: fault to go around, but they show that one of
• 36:50
  Speaker 2: the things that they were trying to do to actually
• 36:53
  Speaker 2: change law. And this one was also kind of blowing
• 36:56
  Speaker 2: my mind a little bit. So in nineteen oh six,
• 36:59
  Speaker 2: there was a book from Upton Sinclair called The Jungle.
• 37:02
  Speaker 2: It was a fictional book, but it was about people
• 37:04
  Speaker 2: getting sick from the food supply. And this book became
• 37:07
  Speaker 2: so popular that the government decides to create the FDA
• 37:12
  Speaker 2: over a book.
• 37:13
  Speaker 1: Right, this that part blew my mind, Like some dude
• 37:15
  Speaker 1: writes a book, and.
• 37:16
  Speaker 2: Everyone's like, we have to write laws because something in
• 37:20
  Speaker 2: this book might happen. So FDA forms and seventy years later,
• 37:25
  Speaker 2: nineteen seventy four was like the biggest one they put out.
• 37:28
  Speaker 2: It was called American Public Health Versus Butts, And what
• 37:33
  Speaker 2: they basically decided in here was that they could have
• 37:37
  Speaker 2: just made for chicken. They could have just made salmonilla
• 37:40
  Speaker 2: illegal the same way that I'm not allowed to put
• 37:42
  Speaker 2: like rap poison in candy and then sell the candy,
• 37:46
  Speaker 2: right because it's illegal to do that. They were like,
• 37:49
  Speaker 2: let's just make salmonilla legal. You're not allowed to sell
• 37:51
  Speaker 2: chicken anyone if it's got samonilla and sound it sounds smart, right,
• 37:55
  Speaker 2: It's just like you just banned the thing you're not
• 37:57
  Speaker 2: allowed to sell, and now private in has to figure
• 38:00
  Speaker 2: out a way to like not include salmonil on their chicken.
• 38:03
  Speaker 2: But in this court case, they essentially ruled that the
• 38:07
  Speaker 2: average housewife knew how to prepare and cook chicken, and
• 38:11
  Speaker 2: therefore the responsibility to not get your family sick rested
• 38:16
  Speaker 2: on the housewife and not on the actual industry where
• 38:19
  Speaker 2: the salmonilla was being introduced to begin with. Because the
• 38:22
  Speaker 2: other part too, it's not like you can just take
• 38:25
  Speaker 2: a clean piece of chicken and then if you leave
• 38:28
  Speaker 2: it out like it just attracts salmonilla. It comes from feces.
• 38:31
  Speaker 2: It comes from chickens being raised around feces and rotten
• 38:36
  Speaker 2: corpses and death and like decay. Right, that's where the
• 38:39
  Speaker 2: salmonila comes from. So like it's not like a housewife
• 38:43
  Speaker 2: doing something wrong, like oops, I cut it wrong.
• 38:46
  Speaker 1: Now there's salmonila on the chicken. It doesn't work that way.
• 38:49
  Speaker 2: But the whole premise is that the law from nineteen
• 38:52
  Speaker 2: seventy four on has been baked around making the consumer responsible.
• 38:56
  Speaker 2: So the FDA is there to try and catch it,
• 38:59
  Speaker 2: the USDA is there try and catch it, and then
• 39:01
  Speaker 2: you've got like a local health enforcement. All of those
• 39:04
  Speaker 2: guys are supposed to catch it. But really, if it
• 39:07
  Speaker 2: gets through all three of those, it's your fault as
• 39:09
  Speaker 2: a consumer for not handling it well and for not
• 39:13
  Speaker 2: cooking it well. But in other countries they were just like,
• 39:16
  Speaker 2: you know what, samonilla's band, you're not allowed to sell
• 39:18
  Speaker 2: salmonilla and that salt. They I mean solved it entirely. No,
• 39:22
  Speaker 2: but it's said that it dropped it like to one
• 39:25
  Speaker 2: in five or something or like dropped it, you know,
• 39:28
  Speaker 2: like eighty percent across the board once they implemented that.
• 39:31
  Speaker 2: But that we're not going to do that because every
• 39:33
  Speaker 2: time it comes up in the US, the lobbyists, aside
• 39:37
  Speaker 2: from the donations they make, but they make good points
• 39:40
  Speaker 2: of this is going to raise the cost of chicken
• 39:42
  Speaker 2: even more. Do you want that on your record, you know,
• 39:45
  Speaker 2: mister congressman that like you're the one that just made
• 39:48
  Speaker 2: burgers go up another two dollars apiece.
• 39:51
  Speaker 5: And I thought it was interesting too, because you're the
• 39:54
  Speaker 5: analogy they got me is kind of a hot take, right.
• 39:57
  Speaker 4: It's something I've always thought about too.
• 39:58
  Speaker 5: When you go to a restaurant in miss Chicken is
• 40:00
  Speaker 5: one of the where I'm living right now is one
• 40:02
  Speaker 5: of the states where if you're a server, you're getting
• 40:05
  Speaker 5: paid like what three bucks an hour or something like that, right,
• 40:07
  Speaker 5: and you're expected as the consumer to pay for the employee,
• 40:12
  Speaker 5: which I mean technically when you buy a meal, you're
• 40:14
  Speaker 5: kind of like paying for the employee, but you're like,
• 40:16
  Speaker 5: buy your meal plus can you do some extra and
• 40:19
  Speaker 5: it's not incorporated in the price that it's just expected
• 40:22
  Speaker 5: for you to tip them well enough that they're able
• 40:24
  Speaker 5: to keep this job.
• 40:25
  Speaker 4: And then like you have all these servers online that are.
• 40:28
  Speaker 5: Like if you can't afford tip, don't go out right,
• 40:30
  Speaker 5: and you're like why why is it put on me
• 40:33
  Speaker 5: as the consumer? But the business guy's like, ah, yeah, dude,
• 40:36
  Speaker 5: I can afford them, bro, But like they're not that
• 40:38
  Speaker 5: they're making handover fist, right, I understand the whole like
• 40:41
  Speaker 5: for small kitchens and stuff, but it almost felt the
• 40:43
  Speaker 5: same way to me, whether like it's on the consumer
• 40:46
  Speaker 5: and we could just ban and stop it, but nobody
• 40:49
  Speaker 5: wants to step in that in front of that bullet
• 40:51
  Speaker 5: where it's like, well I might look bad, right, like
• 40:54
  Speaker 5: like you said, if if oil prices go up, if
• 40:56
  Speaker 5: chicken goes up, and I made a decision like the
• 40:59
  Speaker 5: chicken shit that most politicians are in my opinion, and
• 41:02
  Speaker 5: then they start to go into like what can like
• 41:05
  Speaker 5: government do right, They're like, there's their hands are tied
• 41:08
  Speaker 5: these agencies that are tied differently, so when an outbreak
• 41:11
  Speaker 5: happens usually you don't know until people have died, until
• 41:14
  Speaker 5: many people are sick, like what's the preventatives that we
• 41:16
  Speaker 5: can do, and like how do we push forward? And
• 41:19
  Speaker 5: then they start getting really on this like legislation that
• 41:22
  Speaker 5: they want to push through like you said that they've
• 41:24
  Speaker 5: done in England and other countries where they're like we're
• 41:27
  Speaker 5: banning salmonila completely, like where it's illegal and you can
• 41:32
  Speaker 5: get in trouble for all this, and they kind of
• 41:34
  Speaker 5: like go back to Riley Edwards's father who was talking
• 41:41
  Speaker 5: in the beginning, and this was the jack in the
• 41:43
  Speaker 5: box incident.
• 41:44
  Speaker 4: Where he is now like making money.
• 41:47
  Speaker 5: I will say, right, because obviously he's not doing he's
• 41:49
  Speaker 5: public speaking.
• 41:49
  Speaker 4: I'm not saying you can't make money off of it.
• 41:51
  Speaker 5: But now he's found a career after from his child's death,
• 41:54
  Speaker 5: which is always ironic to me as well.
• 41:56
  Speaker 4: But I do know that that makes you an advocate, right.
• 41:59
  Speaker 5: It passions, it drives you because it gives you this
• 42:02
  Speaker 5: hate towards this situation. I thought it was funny that
• 42:05
  Speaker 5: they he mentions, he's like, you know, we got this
• 42:07
  Speaker 5: this agency, this agency, this agency, all these regulations, and
• 42:11
  Speaker 5: it's still happening, like it's not stopping, like there's nothing
• 42:15
  Speaker 5: in the way. It's continuous to happen. What are we
• 42:18
  Speaker 5: going to do about it? And that's when they're all
• 42:21
  Speaker 5: kind of combined together talking about like we need legislation,
• 42:24
  Speaker 5: we need government to do more, which was ironic to
• 42:27
  Speaker 5: me because you're like, well, it seems like the regulation
• 42:30
  Speaker 5: and the bigger government is kind of dropping the ball.
• 42:33
  Speaker 5: And it's like bigger government and bigger corporation mashing chickens
• 42:37
  Speaker 5: together and then just having like, hey, there's twelve million
• 42:40
  Speaker 5: chickens we hatch a day. Can you check one guy?
• 42:44
  Speaker 5: Can you check these three facilities every like for a month?
• 42:47
  Speaker 5: Like there's it's impossible. You're giving them an impossible task.
• 42:51
  Speaker 1: And again they're they're supposed to see salmonella and E.
• 42:54
  Speaker 2: Coli with their eyeball somehow, which is it blows my
• 42:58
  Speaker 2: mind that that's the role a lot of these guys
• 43:00
  Speaker 2: are doing, so all this money going for that. And
• 43:02
  Speaker 2: then to wind back to that Purdue guy right when
• 43:05
  Speaker 2: he was like, you know, one in five is an anomaly.
• 43:09
  Speaker 2: So they go out and they buy exactly how many
• 43:11
  Speaker 2: he says wouldn't be an anomaly. They test one hundred
• 43:14
  Speaker 2: and fifty different chickens, and out of those one hundred
• 43:17
  Speaker 2: and fifty chickens, twenty six had salmonilla, which is about
• 43:21
  Speaker 2: seventeen percent, So that's roughly one in five, which was
• 43:25
  Speaker 2: the exact same ratio that they had originally hit him with.
• 43:30
  Speaker 2: And at this point I was and looked to see
• 43:34
  Speaker 2: the chicken that I had marinating in the fridge. Oh,
• 43:36
  Speaker 2: I was like, where does my grocery store get its
• 43:38
  Speaker 2: chicken from? And it was easy to find and sure enough,
• 43:41
  Speaker 2: it comes from one of the two different farms that
• 43:43
  Speaker 2: were on There wasn't Purdue. It was like Tyson and
• 43:45
  Speaker 2: Pilgrims or something, or Sanderson farms. But sure enough it
• 43:49
  Speaker 2: came from one of those two places. And it seems
• 43:52
  Speaker 2: that the actual solution for some of this, I mean
• 43:56
  Speaker 2: from like me on my armchair, like, oh, here's how
• 43:59
  Speaker 2: you run the food you would supply your dummies, right,
• 44:02
  Speaker 2: But that they seem to be paintings some obvious solutions.
• 44:05
  Speaker 2: For example, here's one thing that blew my mind is
• 44:08
  Speaker 2: that they were like at one point to like, forget
• 44:11
  Speaker 2: about chicken, forget about beef, and forget about eggs, but
• 44:14
  Speaker 2: you really need to be worried about is lettuce like that?
• 44:17
  Speaker 2: And and vegetables and fruits.
• 44:21
  Speaker 5: Right, specifically romaine lettuce. They said number one deadliest thing
• 44:25
  Speaker 5: on the list.
• 44:26
  Speaker 2: And this one blew my mind too, that the undersecretary
• 44:29
  Speaker 2: of the USDA, the lady that had her voice hidden,
• 44:32
  Speaker 2: the people that didn't have their voice hidden, they go
• 44:34
  Speaker 2: and they ask them all these and they all say
• 44:36
  Speaker 2: romain lettuce, like that's the one to stay away from.
• 44:38
  Speaker 2: And the reason it seems, again it seems from my standpoint,
• 44:43
  Speaker 2: like such an obvious fects. But the reason that romain
• 44:46
  Speaker 2: lettuce is so dangerous is only because it's grown across
• 44:51
  Speaker 2: the irrigation canal from where all the cows manure is
• 44:54
  Speaker 2: making its way into the water. So if you just
• 44:58
  Speaker 2: don't have cow manure like right next to the water
• 45:01
  Speaker 2: supply that's spraying on the romain lettuce, it almost feels like, hey, guys,
• 45:05
  Speaker 2: problem solved. And then the other part was that there's
• 45:09
  Speaker 2: only two places in the country that essentially grow romaine
• 45:13
  Speaker 2: lettuce at scale, and those two places shipped to the
• 45:16
  Speaker 2: entire world Japan, Australia, Europe, everywhere. Like, if you got
• 45:20
  Speaker 2: romain lettuce, there's a good chance either came from somewhere
• 45:23
  Speaker 2: in California or it came from Yuma, Arizona, I think,
• 45:28
  Speaker 2: And that that's where If what happens is that if
• 45:30
  Speaker 2: the newer manure makes it into the irrigation and the
• 45:34
  Speaker 2: irrigation sprays it on thousands and thousands of lettuce, well
• 45:38
  Speaker 2: now everyone's lettuce across the entire world.
• 45:42
  Speaker 1: Everyone's been compromised. And that happened. There was an example
• 45:45
  Speaker 1: in two thousand and six, I think, and.
• 45:48
  Speaker 5: It was.
• 45:51
  Speaker 2: Spinach, and basically it was like spinach across the country
• 45:56
  Speaker 2: was bad. You couldn't you didn't want to put spinach
• 45:58
  Speaker 2: on everything that's happened with like lettuce recalls too, And
• 46:01
  Speaker 2: that was one of these other examples of a kid
• 46:04
  Speaker 2: that got sick, didn't die, but now has kidney failure
• 46:07
  Speaker 2: and is gonna be on dialysis for the rest of
• 46:09
  Speaker 2: her life.
• 46:10
  Speaker 1: It was because she ordered like a salad at.
• 46:12
  Speaker 2: Panera and the and the Panera happened to have put
• 46:16
  Speaker 2: romaine lettuce from one of these recalls into her salad.
• 46:19
  Speaker 2: And it's again it's like you went you went out eating,
• 46:22
  Speaker 2: and you're like, I'm gonna be healthy today. You know,
• 46:24
  Speaker 2: I'm not gonna get that burger, I'm not gonna get
• 46:26
  Speaker 2: that chicken peda. I'm gonna get a nice little healthy salad.
• 46:29
  Speaker 2: And again, like everyone across the board in this documentary,
• 46:33
  Speaker 2: it's like, if there's one thing that you're telling people
• 46:36
  Speaker 2: they should not eat, what is it?
• 46:37
  Speaker 1: And they're like, romain lettuce, do not eat Romain lettuce.
• 46:49
  Speaker 4: Hidden treasures in Overboard moments.
• 46:53
  Speaker 5: There is like I don't lie, I don't know if
• 46:55
  Speaker 5: it's really a hidden treasure because it's kind of disgusting.
• 46:57
  Speaker 5: But some of the hidden treasure was like being able
• 46:59
  Speaker 5: to get a look inside these factories. But it was
• 47:01
  Speaker 5: also like an overboard for me because I'm like I
• 47:04
  Speaker 5: don't want to know, Like I'm with you, like I'm
• 47:06
  Speaker 5: trying to be wilfully ignorant, like I'm sure, like I
• 47:08
  Speaker 5: was gonna tell you when you were like, yeah, I
• 47:10
  Speaker 5: checked where my chicken was from, you were like, thank god,
• 47:12
  Speaker 5: not Purdue. I'm sure Tyson's great, right, I'm sure that's
• 47:16
  Speaker 5: why they weren't in the film, Like that's how I
• 47:18
  Speaker 5: was looking at it too, like, well, my food doesn't
• 47:20
  Speaker 5: come from that specific one, so it's probably good.
• 47:23
  Speaker 2: Well, and you would never know, man, because they can't, like,
• 47:26
  Speaker 2: depending on who's got the lowest bid on any day
• 47:29
  Speaker 2: of the week, that's where it's coming from. It's not like,
• 47:32
  Speaker 2: you know, my my grocery store is using Purdue er
• 47:35
  Speaker 2: Tyson because they think it's you know, the better of
• 47:38
  Speaker 2: all the options. It was like four cents cheaper abound.
• 47:41
  Speaker 2: So and here's the other thing too, the hidden treasures
• 47:44
  Speaker 2: for me, like they're not really like great, they're not
• 47:47
  Speaker 2: things that I'm happy about. But I don't know if
• 47:52
  Speaker 2: I can order rare burgers at restaurants ever. Again, just
• 47:56
  Speaker 2: because The only solution that they say is he ordered
• 47:59
  Speaker 2: a temperature, and it shows them going into a restaurant
• 48:02
  Speaker 2: and he sits down like, oh, would you like, sir,
• 48:03
  Speaker 2: And he's like, I'll have a hamburger cook to a
• 48:06
  Speaker 2: one hundred and fifty five degrees fair And I'm just thinking, bro,
• 48:08
  Speaker 2: if you've ever worked at it, you know how what
• 48:11
  Speaker 2: happens when that server goes back into the kitchen. You're like,
• 48:14
  Speaker 2: this asshole wants this cook to exactly one hundred, Like
• 48:18
  Speaker 2: you're getting spitt in there, You're getting like a little
• 48:20
  Speaker 2: bit of hair in there.
• 48:21
  Speaker 4: You're thinking salmonella. Then right, they're gonna be like, so.
• 48:27
  Speaker 2: The solution is really it sounds like cook it yourself
• 48:31
  Speaker 2: up to one hundred and fifty five. Or if you
• 48:33
  Speaker 2: ever want a rare burger, you better be buying yourself
• 48:36
  Speaker 2: like a surloin steak and grinding it yourself and then
• 48:39
  Speaker 2: cooking it rare yourself. And that's really the only safe
• 48:44
  Speaker 2: way to do it. And maybe you get ekola. And
• 48:46
  Speaker 2: then there's another point that they make in this too,
• 48:48
  Speaker 2: that so many people think about food poisoning of like, oh,
• 48:52
  Speaker 2: your tummy hurts for a couple of days, you know,
• 48:54
  Speaker 2: you got your fart a little bit, maybe you have diarrhea,
• 48:57
  Speaker 2: and like, okay, everyone goes through that. Not if you
• 48:59
  Speaker 2: get one of these organ failure strains of ecali and
• 49:04
  Speaker 2: that that's truly is the lottery. Like you're already playing
• 49:07
  Speaker 2: the shit lottery whether or not you're gonna get sick.
• 49:09
  Speaker 2: But if you if you really win that lottery, then
• 49:12
  Speaker 2: you probably can die from it.
• 49:14
  Speaker 5: And I would also think too, right, that some of
• 49:16
  Speaker 5: these strains you catch, like you can have like some
• 49:19
  Speaker 5: immunity to or over because you know, everybody's body is
• 49:21
  Speaker 5: a little bit different. I don't know that that to
• 49:23
  Speaker 5: be the case, but I would think that if you
• 49:25
  Speaker 5: had food poison a few times, maybe you build up
• 49:26
  Speaker 5: a tolerance too, Like maybe each person it affects differently. Right.
• 49:30
  Speaker 5: They don't go into detail of that because they're more
• 49:33
  Speaker 5: just like look at what they're doing to your food,
• 49:36
  Speaker 5: like the whole time.
• 49:37
  Speaker 2: Like well, like one of those examples is like the
• 49:40
  Speaker 2: like the egg recall, like fifty six thousand people got sick,
• 49:45
  Speaker 2: but like nine people died and when and we're talking
• 49:48
  Speaker 2: about they said something I think like four hundred people
• 49:52
  Speaker 2: across the entire United States per year about four hundred
• 49:56
  Speaker 2: people die from like one of these like ecal e
• 49:59
  Speaker 2: or like the salmonella cases. So overall it's still like
• 50:03
  Speaker 2: a tiny little minutia of people, but it's such a
• 50:06
  Speaker 2: solvable problem, or it's at least a problem that's been
• 50:09
  Speaker 2: identified and one of the other the hidden treasures, or
• 50:12
  Speaker 2: at least like the guy that's been like, I've been
• 50:15
  Speaker 2: doing this my entire life, and he said that I
• 50:18
  Speaker 2: thought that if you cost this industry enough money, like
• 50:21
  Speaker 2: if they just keep losing lawsuit after lawsuit for thirty years,
• 50:26
  Speaker 2: at a certain point they're going to be like, all right,
• 50:28
  Speaker 2: let's make this better. And he's like, and that hasn't happened,
• 50:31
  Speaker 2: Like they they will just keep losing money and nothing's
• 50:34
  Speaker 2: going to really solve this. So like a little bit
• 50:37
  Speaker 2: of a black film moment at the end, but it's
• 50:39
  Speaker 2: rare that you get such kind of like honesty and
• 50:42
  Speaker 2: reflection in one of these documentaries.
• 50:44
  Speaker 4: Yeah, and some of it was for me that just
• 50:47
  Speaker 4: showing the numbers.
• 50:48
  Speaker 5: I like to see the numbers of like, oh, there's
• 50:51
  Speaker 5: the wheels being greased.
• 50:52
  Speaker 4: Like now.
• 50:53
  Speaker 5: I I had some like mainly my hidden treasures, I
• 50:57
  Speaker 5: had more overboard moments than hidden Treasure, because I have
• 51:00
  Speaker 5: one major overboard moment and it's not like they necessarily
• 51:03
  Speaker 5: did it. It's just like they're beating this drum to
• 51:06
  Speaker 5: me that they're like, I'm like, do you not see
• 51:09
  Speaker 5: that part of the problem is that we have too
• 51:12
  Speaker 5: much government regulation like I don't, and they don't seem
• 51:15
  Speaker 5: to think that, because as soon as they're getting towards
• 51:18
  Speaker 5: the end of the film, I'm like, Okay, they're gonna
• 51:20
  Speaker 5: come out and be like, hey, we have too much.
• 51:22
  Speaker 5: Maybe we take out some of these agencies and give
• 51:24
  Speaker 5: more responsibility, or we break this up, or we do
• 51:26
  Speaker 5: this better. No, they're like, we need more government, and
• 51:29
  Speaker 5: I'm like, what, Like, these are the same people like
• 51:33
  Speaker 5: the blue hair Lady. I think you shared a meme
• 51:35
  Speaker 5: with me, you know, Like they're they're against raw milk,
• 51:37
  Speaker 5: they're against small farms. They want to eliminate this, and
• 51:41
  Speaker 5: I'm like it seems to be that the problem is
• 51:43
  Speaker 5: these major corporations, these almost monopolies of these industries are
• 51:50
  Speaker 5: just plowing through everybody and these small farms are like
• 51:53
  Speaker 5: the ones that they're like, well, that's where you could
• 51:54
  Speaker 5: get salmonella, and it's like, well, but that's not where
• 51:56
  Speaker 5: we're getting it from.
• 51:57
  Speaker 4: Like maybe the guy that has.
• 51:59
  Speaker 5: His chickens and he only has fifty, maybe it's better
• 52:01
  Speaker 5: for me to buy it from him. Not that I
• 52:03
  Speaker 5: can't get sick, right, I'm all this stuff can happen
• 52:06
  Speaker 5: no matter what. But I think that the illusion would
• 52:08
  Speaker 5: be trying to go and diversify and like break up
• 52:11
  Speaker 5: these huge corporations that we're getting all of our products from.
• 52:15
  Speaker 1: I guess yeah.
• 52:16
  Speaker 2: The overboard for me, her name is Rose Delaro, and
• 52:20
  Speaker 2: if you were to see a picture of her, you've
• 52:22
  Speaker 2: you've likely seen her before. It's usually in like some
• 52:25
  Speaker 2: meme where she's losing her shit over something, right.
• 52:29
  Speaker 1: It's usually like, look, this is how liberal women act.
• 52:32
  Speaker 1: Like that's that's usually where you'll see her from. And man,
• 52:35
  Speaker 1: I mean.
• 52:37
  Speaker 2: The overboard for me was like, how dare this documentary
• 52:42
  Speaker 2: have me find common ground with this clearly delusional lady?
• 52:46
  Speaker 2: But like she's making some sense? And it was And
• 52:49
  Speaker 2: it was funny because as we I'm watching this documentary
• 52:52
  Speaker 2: the very next day, the top headline that I'm seeing
• 52:55
  Speaker 2: on like on all the social media and all the articles,
• 52:58
  Speaker 2: it's that this lady with the purple Rose Deloro, that
• 53:02
  Speaker 2: she's yelling at RFK Junior because this certain farm that
• 53:07
  Speaker 2: sells unpasteurized milk, and apparently there was salmonilla detected in
• 53:11
  Speaker 2: like two versions of the cheese that went out, like
• 53:14
  Speaker 2: this cheddar cheese that went out.
• 53:15
  Speaker 1: It was like unpasteurized, and the.
• 53:17
  Speaker 2: Company has a voluntary recall that they can do, and
• 53:22
  Speaker 2: they were deciding to not voluntarily recall it. So she's
• 53:25
  Speaker 2: kind of demanding, like, you know that it should be
• 53:28
  Speaker 2: recalled and that they shouldn't be allowed to sell this.
• 53:30
  Speaker 2: But again, it's so crazy to see that she's not
• 53:35
  Speaker 2: in this clip. She's not necessarily saying you're not allowed
• 53:38
  Speaker 2: to buy unpasteurized milk and you're not allowed to eat
• 53:41
  Speaker 2: unpasteurized cheese. It's like this very specific outbreak, like, hey,
• 53:45
  Speaker 2: this company clearly had salmonilla in this batch and it's
• 53:49
  Speaker 2: out in the wild and you will get sick if
• 53:52
  Speaker 2: you eat it from this batch, and they should be
• 53:53
  Speaker 2: forced to at least recall it since we know that
• 53:56
  Speaker 2: the salmonilla is out there. And then it's like she
• 53:59
  Speaker 2: doesn't want me to drink my unpasteurized milk, and that
• 54:02
  Speaker 2: might also be true, but it doesn't necessarily mean that
• 54:05
  Speaker 2: that's what she was freaking out about at that exact moment.
• 54:09
  Speaker 2: And it also doesn't mean that I agree with her
• 54:11
  Speaker 2: on anything else other than a tiny little localized version
• 54:16
  Speaker 2: of hey, company X sold salmonilla infected things in this
• 54:21
  Speaker 2: exact batch. Let's go ahead and recall that batch, like
• 54:24
  Speaker 2: they should be forced to recall that since we know
• 54:27
  Speaker 2: that it's contaminated. That doesn't seem like it should be
• 54:30
  Speaker 2: a weird bipart is an extreme political take, but it
• 54:33
  Speaker 2: does just because she's also like anti Trump and anti
• 54:37
  Speaker 2: Republican and pro LGBT, and like, hey, it comes bundled
• 54:41
  Speaker 2: with all this, So now there's this weird aspect of like, well,
• 54:45
  Speaker 2: if I want pro purple hair, then I have to
• 54:47
  Speaker 2: be anti you know, unpasteurized milk. And it's that that part.
• 54:52
  Speaker 2: As I'm watching this, I'm like, if this purple haired lady,
• 54:55
  Speaker 2: if she's the bat like the thing that we're resting
• 54:58
  Speaker 2: on to solve this praple like we are way more
• 55:01
  Speaker 2: screwed than I thought going into this documentary. If she's
• 55:05
  Speaker 2: going to be the hero of this movie.
• 55:07
  Speaker 5: Because you're right, because it's like that's how government should
• 55:11
  Speaker 5: be more in my opinion, playing the role of so
• 55:13
  Speaker 5: if you're like, hey, if you're going to play a
• 55:15
  Speaker 5: role of forcing the recall. But and then people mix
• 55:18
  Speaker 5: it up the messages where it's like, okay, yes they
• 55:20
  Speaker 5: could force a recall because it's a bad product, bro,
• 55:22
  Speaker 5: Like this is something that you can get behind. But
• 55:25
  Speaker 5: what they internalize it as like, oh, they're coming after
• 55:29
  Speaker 5: raw milk only, and you know these small farmers, because
• 55:33
  Speaker 5: then they're like, well, when they regulate, then they're gonna
• 55:35
  Speaker 5: give them like you know people to go to their
• 55:36
  Speaker 5: farms and it's going to cost them money on their dime.
• 55:39
  Speaker 4: Which is the part we don't like.
• 55:40
  Speaker 5: So it's like this mixed bag where the internal problem
• 55:44
  Speaker 5: should be simple, like to solve it, like it should
• 55:47
  Speaker 5: be like, hey, that's bad meat, that's bad cheese, that's
• 55:50
  Speaker 5: bad milk, recall.
• 55:51
  Speaker 4: It, take it off the shelves.
• 55:52
  Speaker 5: You got to eat the loss, and it's not because
• 55:55
  Speaker 5: then it's like we want you to take it off
• 55:57
  Speaker 5: the shelf, and now we're going to use that whether
• 55:59
  Speaker 5: the Purple hell Lady is behind everything. Other people in
• 56:02
  Speaker 5: that were gonna rally be like yeah, then that's why
• 56:04
  Speaker 5: we should get rid of the Aumish milk. And that's
• 56:06
  Speaker 5: what it's like. You can't just like see things for
• 56:09
  Speaker 5: what it is. It's like this was a bad batch.
• 56:11
  Speaker 5: Go make them take it off the shelves, go through it,
• 56:14
  Speaker 5: and if there's another bad bat, you gotta play it
• 56:17
  Speaker 5: that way. But instead they're gonna be like, now we
• 56:18
  Speaker 5: gotta put an agent inside each of these farms and
• 56:21
  Speaker 5: they gotta test each of this. And you're like, well,
• 56:23
  Speaker 5: this guy only has fifty chickens. You're gonna be able
• 56:26
  Speaker 5: to check them all and as to your point, you're
• 56:27
  Speaker 5: not gonna see anything on them.
• 56:29
  Speaker 4: Are you gonna put them all under a microscope? And
• 56:32
  Speaker 4: like how many tests can you do?
• 56:34
  Speaker 5: I know for sure you could test it till you're
• 56:37
  Speaker 5: blue in the face and be like, yeah, this tested
• 56:39
  Speaker 5: negative and that can still have salmonilla.
• 56:41
  Speaker 4: Right, You're not gonna get everything. It's just gonna happen.
• 56:44
  Speaker 4: And it's just mixed bag.
• 56:45
  Speaker 2: For me.
• 56:46
  Speaker 5: That is so confusing because they do lean a little
• 56:48
  Speaker 5: bit left in this documentary, But I will give them
• 56:50
  Speaker 5: props that they did not go full fledge LBGTQ plus
• 56:55
  Speaker 5: YMZ like all this like crazy far left. They kind
• 56:59
  Speaker 5: of like dans in that middle. It almost was like
• 57:01
  Speaker 5: a traditional liberal mixed with a little bit of progressiveness. Right,
• 57:05
  Speaker 5: you had a little bit of the progressiveness, but it
• 57:07
  Speaker 5: didn't go too far in it.
• 57:09
  Speaker 4: But they didn't really give me any solutions. That was
• 57:11
  Speaker 4: my problem.
• 57:12
  Speaker 5: Is like, Okay, the only solution is we get I
• 57:16
  Speaker 5: didn't mind the one right it makes salmon ala illegal.
• 57:19
  Speaker 5: I'm like, okay, that that kind of makes sense. But
• 57:22
  Speaker 5: there wasn't enough for me. Tos like let's rain in
• 57:25
  Speaker 5: these agencies. Obviously these agencies are bloated, they're not getting
• 57:30
  Speaker 5: their job done, they're not efficient.
• 57:31
  Speaker 4: Why are we wasting our money on it? Like, let's
• 57:34
  Speaker 4: reel them in.
• 57:34
  Speaker 2: Imagine imagine the fallout of say like since Trump is
• 57:39
  Speaker 2: president at this curt moment, Trump comes out and he's like,
• 57:42
  Speaker 2: I've shut down the FDA, I've shut down the USDA.
• 57:45
  Speaker 2: It would be pure pandemonium. But also let's say that
• 57:49
  Speaker 2: like President Kamala comes in, which she will that'll be
• 57:51
  Speaker 2: the next president. And Kamala comes in and she's like,
• 57:54
  Speaker 2: I'm shutting down the FDA. Is well, obviously that part
• 57:56
  Speaker 2: wouldn't happen because there's like it right, Like that would
• 58:01
  Speaker 2: be the whole like make America healthy again thing would
• 58:04
  Speaker 2: be shut down the FDA in USDA, but it's so politicized.
• 58:09
  Speaker 2: But we've already seen from the insider and from even
• 58:12
  Speaker 2: the people that are advocating for government intervention, they're all
• 58:16
  Speaker 2: across the board like, Yeah, the USDA is a complete
• 58:19
  Speaker 2: waste of money. We're wasting hundreds of millions of dollars
• 58:22
  Speaker 2: to just have a guy that's asleep half the time
• 58:25
  Speaker 2: that check a box that's absolutely doing nothing. And I
• 58:28
  Speaker 2: think that I don't know if there is an answer,
• 58:30
  Speaker 2: like this documentary can't really give you the answer that
• 58:33
  Speaker 2: The thing that I did like the most was that
• 58:36
  Speaker 2: they went and they asked. This is the biggest hidden
• 58:38
  Speaker 2: treasure for me is they went and they asked every
• 58:41
  Speaker 2: single person that had a strong opinion in this documentary
• 58:44
  Speaker 2: like what do you avoid?
• 58:46
  Speaker 1: What foods do you avoid?
• 58:48
  Speaker 2: And we already mentioned romaine lettuce, So let's take that
• 58:51
  Speaker 2: one out of the running. Like that was like the
• 58:52
  Speaker 2: number one answer, But the other ones blew my mind.
• 58:56
  Speaker 2: I was not expecting, So I'm not gonna make you guess.
• 58:59
  Speaker 2: So here the ones that I thought blew my mind.
• 59:02
  Speaker 2: One was canilope, and they make a good example why.
• 59:05
  Speaker 2: It's because the outside of a canilope, it's got it's
• 59:08
  Speaker 2: like a rough texture, so if bacteria or something makes
• 59:11
  Speaker 2: its way inside that texture, you're not washing that off.
• 59:14
  Speaker 2: It's like up inside the nooks and the crannies. And
• 59:16
  Speaker 2: then when you go and cut it with your knife,
• 59:19
  Speaker 2: that knife is just pushing that bacteria all up along
• 59:22
  Speaker 2: the inside of the fruit. And then even if you
• 59:25
  Speaker 2: wash the outside of the fruit, it could be up
• 59:26
  Speaker 2: inside the fibers. So the second that a candilope is contaminated,
• 59:31
  Speaker 2: you can't really get to the inside of that candelope
• 59:34
  Speaker 2: without contaminating the rest of it. And you don't cook candalope,
• 59:36
  Speaker 2: So cantalope is off the menu. And definitely it sounds like.
• 59:40
  Speaker 2: The next one were bean sprouts because a lot of
• 59:44
  Speaker 2: people just buy the bean sprouts and they throw it
• 59:46
  Speaker 2: on their sal and they eat it raw, and there's
• 59:48
  Speaker 2: no way to wash them. There's really no way to
• 59:51
  Speaker 2: like cook them, like you're eating them raw, So don't
• 59:54
  Speaker 2: eat bean sprouts.
• 59:55
  Speaker 1: And the one that.
• 59:56
  Speaker 2: Blew my mind the most was bagged lettuce, and it
• 1:00:00
  Speaker 2: because the back of it says, you know, safe to eat,
• 1:00:02
  Speaker 2: like pre washed. You're like, oh, if there's one type
• 1:00:06
  Speaker 2: of lettuce that I can rely on, it's probably that
• 1:00:08
  Speaker 2: bag stuff because they probably like spray the hell out
• 1:00:11
  Speaker 2: of it and they make sure it's clean, not bro
• 1:00:13
  Speaker 2: It's the exact same concept as you don't want to
• 1:00:16
  Speaker 2: buy a hamburger at a restaurant because that hamburger could
• 1:00:18
  Speaker 2: have four hundred cows in it. Well, that bag lettuce
• 1:00:21
  Speaker 2: could have four hundred different chances that cal feces made
• 1:00:25
  Speaker 2: their way into that bag lettuce. And that was across
• 1:00:29
  Speaker 2: the board. Every single person was like, I will not
• 1:00:32
  Speaker 2: eat bag lettuce. If I do eat any lettuce, it's
• 1:00:35
  Speaker 2: not romaine. And even then you're like washing each individual
• 1:00:39
  Speaker 2: like piece of lettuce off and just hoping that you
• 1:00:41
  Speaker 2: knock the salmonilla off of it.
• 1:00:44
  Speaker 5: And it sucks because I like cannilope and I buy
• 1:00:46
  Speaker 5: the bag salads a lot for work, Like I just
• 1:00:48
  Speaker 5: grab one, you know, and I'm like, ah, dude, man,
• 1:00:52
  Speaker 5: But they didn't say about cabbage, so maybe cabbage is
• 1:00:54
  Speaker 5: the way to go. But then also spinach was right there,
• 1:00:57
  Speaker 5: so I'm like, maybe cabbage is next on the list
• 1:00:59
  Speaker 5: that we're gonna get it.
• 1:01:01
  Speaker 2: Honestly, I think the the least risky is probably that
• 1:01:05
  Speaker 2: butter lettuce, because if you look, it's always aeroponic or
• 1:01:08
  Speaker 2: like the Boston lettuce, it's usually aeroponically grown, so there's
• 1:01:11
  Speaker 2: probably even a less chance that there's a freaking cow
• 1:01:14
  Speaker 2: next to it. But again, bro, like, the solution seems
• 1:01:17
  Speaker 2: fairly easily. Don't allow cowmanre to be outside of fertilizer.
• 1:01:22
  Speaker 2: That's like being us of grown, but don't have active
• 1:01:25
  Speaker 2: cowshit within like a five mile radius of where you're
• 1:01:29
  Speaker 2: growing vegetables or romain lettuce. But apparently we're not there yet.
• 1:01:33
  Speaker 5: It's almost like we're in an idiocracy and they're just
• 1:01:35
  Speaker 5: water in the fields with brondo, right, and they're like, yeah, dude,
• 1:01:37
  Speaker 5: but it's what plants grave.
• 1:01:40
  Speaker 2: And I'm just legitimately, would you ever go to a
• 1:01:42
  Speaker 2: restaurant and be like, yeah, I'll have my burger cook
• 1:01:45
  Speaker 2: to exactly one hundred and fifty five degrees fahrenheit please?
• 1:01:48
  Speaker 5: And what about the one doe that after he said that,
• 1:01:51
  Speaker 5: he was like, and if they say no, walk out, no.
• 1:01:54
  Speaker 2: No, you know, he said, if they say no, you
• 1:01:55
  Speaker 2: order something else, like you better walk out. You know, Hey,
• 1:02:00
  Speaker 2: the guy from the table that wanted one hundred and
• 1:02:02
  Speaker 2: fifty five degree, here's his next order, right, Like you're
• 1:02:05
  Speaker 2: you've marked yourself as being a pain in the ass
• 1:02:07
  Speaker 2: at that point.
• 1:02:11
  Speaker 4: It's about that time think or swim.
• 1:02:17
  Speaker 2: This one I got to give a swim to because
• 1:02:21
  Speaker 2: it really did change my view on things. It like
• 1:02:24
  Speaker 2: reinspired me to treat chicken like a toxic hazard. That
• 1:02:30
  Speaker 2: it is all over again. I probably won't ever buy
• 1:02:33
  Speaker 2: bag lettuce again. I mean it costs more anyways, right,
• 1:02:36
  Speaker 2: bag lettuce, you're paying the premium because you're like, I
• 1:02:39
  Speaker 2: don't have to wash it off. I could just pop
• 1:02:41
  Speaker 2: it out and start eating it. And that's not the case.
• 1:02:44
  Speaker 2: So like this this documentary, I feel like it siofed me.
• 1:02:48
  Speaker 2: Like maybe all this is fake, right, Maybe romaine is
• 1:02:50
  Speaker 2: like the healthiest lettuce out there and they just don't
• 1:02:52
  Speaker 2: want us eating it because it makes us healthy and
• 1:02:55
  Speaker 2: they want to destroy us. Right, So it's an impossible
• 1:02:58
  Speaker 2: to tell. But I do believe that the USDA inspectors
• 1:03:02
  Speaker 2: are just wasting hundreds of millions of dollars and we
• 1:03:05
  Speaker 2: could probably get rid of all of them and wouldn't
• 1:03:09
  Speaker 2: really see a difference other than food maybe getting cheaper.
• 1:03:11
  Speaker 2: But I also don't think that would happen, right, Like,
• 1:03:14
  Speaker 2: even if you were to remove that and technically the
• 1:03:16
  Speaker 2: process gets cheaper. People at the top are like, eh,
• 1:03:19
  Speaker 2: people are used to paying twelve dollars a pound for chickens,
• 1:03:21
  Speaker 2: so like who cares if he goes up or down? Like,
• 1:03:24
  Speaker 2: let's just keep that extra, like I'll pocket it.
• 1:03:27
  Speaker 4: And I'm gonna have to agree on you with this one.
• 1:03:29
  Speaker 5: I gave it a swim, even because I thought they
• 1:03:31
  Speaker 5: did a good job of not letting their politics, because
• 1:03:33
  Speaker 5: it's very evident through this that they've a lot of
• 1:03:36
  Speaker 5: these people have a certain political belief right, and I
• 1:03:39
  Speaker 5: thought the film did a very good job of not
• 1:03:41
  Speaker 5: letting that seep too much into the film, like where
• 1:03:44
  Speaker 5: it wasn't like yeah and Trump did it, like you
• 1:03:46
  Speaker 5: know what I mean, Like you could tell a lot
• 1:03:48
  Speaker 5: of the people probably are not a big fan of Trump, right.
• 1:03:50
  Speaker 2: And it would be hard to because this is this
• 1:03:52
  Speaker 2: covers like thirty years of politics that have failed people.
• 1:03:55
  Speaker 2: So it's impossible to point the finger because it spans
• 1:03:58
  Speaker 2: all thirty of those years.
• 1:04:00
  Speaker 5: And with all these different agencies involved, and they give
• 1:04:03
  Speaker 5: me enough information not just about the lobbyist, which we
• 1:04:05
  Speaker 5: know about, and I'm just gonna be more trying my
• 1:04:09
  Speaker 5: best to go to localized farmers' markets, but I know
• 1:04:13
  Speaker 5: I can still catch it. But at least I'll feel
• 1:04:15
  Speaker 5: good that I can go like, hey, Billy, Bob, you
• 1:04:17
  Speaker 5: got me sick.
• 1:04:18
  Speaker 4: You know what I mean? Like I can know the
• 1:04:19
  Speaker 4: guy that got me sick.
• 1:04:22
  Speaker 5: Instead of having to look up online like who's the
• 1:04:25
  Speaker 5: CEO and like what did he do?
• 1:04:26
  Speaker 4: Because with these.
• 1:04:27
  Speaker 5: Like USDA and FDA agents, I think that people forget
• 1:04:32
  Speaker 5: It's like they're just regular people like us.
• 1:04:34
  Speaker 4: We've all worked with crappy people, bro.
• 1:04:37
  Speaker 5: I've just been in most industries that are not with food, right,
• 1:04:40
  Speaker 5: Like I've seen people do hydraulic pumps or car parts
• 1:04:44
  Speaker 5: or different things like that, and I'm like, oh, I
• 1:04:45
  Speaker 5: wouldn't drive that car, right, Like I'm not happy about
• 1:04:48
  Speaker 5: that because I'm like, oh, who was on the machine?
• 1:04:50
  Speaker 4: Yeah, I'm not buying that right.
• 1:04:52
  Speaker 5: So I'm sure it's the same thing with not just
• 1:04:54
  Speaker 5: the agencies but also the employees. Man, you got guys
• 1:04:57
  Speaker 5: that are working ten twelve hour shifts. You got they
• 1:05:00
  Speaker 5: didn't explain that as well, but I kind of got
• 1:05:02
  Speaker 5: that feeling. I don't think that needed to be said.
• 1:05:04
  Speaker 5: It's like, yeah, there's a lot of mishaps that happen
• 1:05:07
  Speaker 5: in work in general, so let's not play that. And
• 1:05:10
  Speaker 5: I liked how they really unfolded the industry for me
• 1:05:15
  Speaker 5: of seeing the two at the top, like hey, it's
• 1:05:17
  Speaker 5: only one big peanut place that's supplying everything.
• 1:05:20
  Speaker 4: There's only two.
• 1:05:21
  Speaker 5: Egg readers and four egg hatchers, and you're like, yeah,
• 1:05:26
  Speaker 5: maybe that's part of the problem. They didn't address it
• 1:05:29
  Speaker 5: fully for me, But I think that there's only so
• 1:05:31
  Speaker 5: much you can do in a ninety minute Netflix documentary.
• 1:05:34
  Speaker 4: You can't make super waves.
• 1:05:36
  Speaker 5: You're not gonna get onto the scope of things, So
• 1:05:38
  Speaker 5: I give it a swim.
• 1:05:39
  Speaker 2: I wonder how you even solve that though, Like let's
• 1:05:41
  Speaker 2: say you go and you're like, all right, Produce split
• 1:05:43
  Speaker 2: up into five, and alright, Tyson split up in the five. Like,
• 1:05:46
  Speaker 2: it doesn't necessarily mean that they stop running what they
• 1:05:50
  Speaker 2: call filthy farms.
• 1:05:51
  Speaker 1: So it doesn't mean that any of that change.
• 1:05:53
  Speaker 2: It just means that now it only affects a smaller
• 1:05:56
  Speaker 2: group of people and a smaller radius. But like, none
• 1:05:59
  Speaker 2: of this is solving any of the problems. It's like
• 1:06:01
  Speaker 2: you tell your kid to eat their veggies and they
• 1:06:03
  Speaker 2: cut them up into like smaller pieces and spread them
• 1:06:05
  Speaker 2: around the plate. A little bit like it's like nothing
• 1:06:08
  Speaker 2: really changed other than the outward appearances. So I don't know, Man,
• 1:06:12
  Speaker 2: I wonder, I wonder if there's even a solvable problem
• 1:06:15
  Speaker 2: to begin with.
• 1:06:16
  Speaker 5: What is FDA approved is go into paranoid America dot
• 1:06:20
  Speaker 5: com and go get you adrenochrome shirt, nice drink on
• 1:06:24
  Speaker 5: a hot summer day.
• 1:06:26
  Speaker 4: Pasturize too, pasturize as well.
• 1:06:28
  Speaker 5: Like ay, it's gone through every test that it is
• 1:06:31
  Speaker 5: regulated in the United States of America. That you can
• 1:06:35
  Speaker 5: promote this and you can sip on it. It actually
• 1:06:37
  Speaker 5: gets you younger. It's actually something of a fountain of youth.
• 1:06:41
  Speaker 4: Per se. I will I don't take my advice. Check
• 1:06:45
  Speaker 4: it out for yourself.
• 1:06:46
  Speaker 2: You know, we're also what we've been certified as ninety
• 1:06:49
  Speaker 2: two percent feces free in our adrenochrome.
• 1:06:51
  Speaker 4: This is under the docks.
• 1:06:53
  Speaker 5: Don't forget to go to Paranoid America dot com, Kill
• 1:06:55
  Speaker 5: the Mockingbirds dot com and under the docks dot com.
• 1:06:58
  Speaker 4: Peace by something.
• 1:07:05
  Speaker 6: Just by something from parent, nor Americans by something just
• 1:07:16
  Speaker 6: by something from paron. No you American, get.
• 1:07:20
  Speaker 7: Some merch by some art dlink at the car say
• 1:07:26
  Speaker 7: you're back, need that print now your hair you consented.
• 1:07:31
  Speaker 6: By your comic three your phone.
• 1:07:33
  Speaker 1: Think the start, I want more.
• 1:07:36
  Speaker 7: Buy a sticker from the store, Think the.
• 1:07:39
  Speaker 6: Start, I want more? By something, just by shinething from
• 1:07:50
  Speaker 6: hearing nothing Arican, just by shoping, just by shut from
• 1:08:01
  Speaker 6: paring noid American.
• 1:08:05
  Speaker 7: Cavern.
• 1:08:11
  Speaker 8: Yeah, I screw led my life for wag drifting. The
• 1:08:16
  Speaker 8: right to pay, will any light to bring. If you're
• 1:08:18
  Speaker 8: the flight of the plane paper, the highs are blaze
• 1:08:21
  Speaker 8: somewhat of an amazing field. When it's real, the real
• 1:08:24
  Speaker 8: you will engage in your favorite a pause, the lord
• 1:08:27
  Speaker 8: of an arrangement, I gave you the proper results to
• 1:08:30
  Speaker 8: hit the pavement.
• 1:08:31
  Speaker 1: If they your emotional hate may be your language.
• 1:08:34
  Speaker 8: The game how they playing it well without lay because avading,
• 1:08:37
  Speaker 8: whatever the costs, they are the shape shifting thanks get
• 1:08:40
  Speaker 8: to cappeltated. That is the apex executional flame. You walked
• 1:08:44
  Speaker 8: ogular bombs distributed in war rather cruising.
• 1:08:47
  Speaker 4: For eyes to see.
• 1:08:48
  Speaker 8: Max him out that I light my trees blowing off
• 1:08:51
  Speaker 8: in the face. You're despising me for what, though calculated,
• 1:08:54
  Speaker 8: the rather cut throat paranoid American.
• 1:08:57
  Speaker 4: Must be all the blood smoke for real, Lord, give.
• 1:08:59
  Speaker 8: Me your you wait they cake, They wait around the heat.
• 1:09:03
  Speaker 8: Whatever they say, man, it's not in the least bit.
• 1:09:06
  Speaker 8: We get heavy, rotate when the beat hits some things,
• 1:09:09
  Speaker 8: because you will.
• 1:09:10
  Speaker 5: Uncle Nigger's grill.
• 1:09:11
  Speaker 8: You welcome.
• 1:09:12
  Speaker 1: They ain't ever had a deal.
• 1:09:14
  Speaker 8: You welcome, man, They lacking a pill. You welcome.
• 1:09:18
  Speaker 4: Yet they go when it's still.
• 1:09:19
  Speaker 8: You're welcome.