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Buffalo Wild Wings Got Sued Over Boneless Wings (Here's Why) · Stay Outta My Fridge

• 0:00
  Speaker 1: Come back, everybody to another Stay Out of My Fridge,
• 0:02
  Speaker 1: the only show that I know of where we investigate
• 0:06
  Speaker 1: the strange, the ridiculous, and sometimes slightly disturbing world of food,
• 0:12
  Speaker 1: and a show that has more well has had more
• 0:15
  Speaker 1: co hosts than probably a grown man has own.
• 0:18
  Speaker 2: Pairs of underwear. Yeah, it seems like it's been a lot.
• 0:22
  Speaker 1: Let's be honest. Sometimes the kids are busy, sometimes I'm busy,
• 0:26
  Speaker 1: and sometimes the co hosts are busy. But we do
• 0:28
  Speaker 1: have a little surprise co host in this episode, And
• 0:31
  Speaker 1: I just want you to think, if you think.
• 0:33
  Speaker 3: Food is just food, you.
• 0:35
  Speaker 1: Are wildly underestimating how weird the food world actually is.
• 0:40
  Speaker 1: A Restaurants they're getting sued over chicken nuggets pretending to
• 0:44
  Speaker 1: be wings, Grocery stores are secretly manipulating you with milk placement,
• 0:50
  Speaker 1: scientists are literally engineering chips so you can't stop eating them,
• 0:55
  Speaker 1: and the Internet is currently arguing about whether cereal is
• 0:59
  Speaker 1: technically a soup. So today we've got a little bit
• 1:03
  Speaker 1: of a loaded episode. Let's call it the baked loaded
• 1:07
  Speaker 1: potato the loaded baked potato ball episode. Now we probably shouldn't,
• 1:13
  Speaker 1: there's better than that, but either way, we're gonna talk
• 1:16
  Speaker 1: about the boneless wings lawsuit that made national news, the
• 1:20
  Speaker 1: real reason that milk is always in the back of
• 1:23
  Speaker 1: the grocery store, why doritos are scientifically designed to be
• 1:27
  Speaker 1: addictive in the internet debate, that might break humanity.
• 1:32
  Speaker 2: In half, as if we need that.
• 1:35
  Speaker 1: But anyways, let me ask you this, just catch it
• 1:36
  Speaker 1: belong in the fridge.
• 1:38
  Speaker 2: Now.
• 1:38
  Speaker 1: I'm not saying today's episode is going to ruin your
• 1:41
  Speaker 1: relationship with food, but by the end of the show,
• 1:44
  Speaker 1: you're gonna start looking at your refrigerator a little bit differently.
• 1:48
  Speaker 1: Don't blame me. I mean you can if you want.
• 1:51
  Speaker 1: I got broad shoulders and a beard that can deflect
• 1:53
  Speaker 1: all of the blame. But what I want you to do,
• 1:56
  Speaker 1: let's blame the food industry. Speaking of refrigerators, stay out
• 2:01
  Speaker 1: of my fridge, especially you kids. I got some really
• 2:04
  Speaker 1: good leftovers in there that I'm really hoping I hit
• 2:06
  Speaker 1: in a strategic place. Let me know in the comments
• 2:09
  Speaker 1: your favorite place to try to hide some of the food,
• 2:14
  Speaker 1: so the kids and the wife or the partner or
• 2:16
  Speaker 1: the husband, you know, people like me, don't get in
• 2:18
  Speaker 1: there and steal them. I'm not gonna tell you mine
• 2:20
  Speaker 1: because the kids and the wife listen, then they're gonna know.
• 2:23
  Speaker 1: But either way, what help everybody? The voice you're hearing
• 2:27
  Speaker 1: that has been rambling on his matt, I also go
• 2:30
  Speaker 1: by Beard laws usually it's Avery or Isler or somebody
• 2:33
  Speaker 1: joining me, but it turns out it's still pretty busy
• 2:36
  Speaker 1: with softball and everything else. So I said, you know what,
• 2:39
  Speaker 1: I gotta the show must go on.
• 2:42
  Speaker 2: I wonder who came up with that quote. Let's ask
• 2:45
  Speaker 2: our friends here.
• 2:48
  Speaker 1: A quick question. Luther Grimwood, the co host of the
• 2:52
  Speaker 1: Triplet Podcast. You're gonna be making some appearances throughout this episode,
• 2:56
  Speaker 1: but I do have a quick question for you. If
• 2:57
  Speaker 1: that's cool, introduce yourself if you want.
• 3:01
  Speaker 4: Well, well, well, Luther Grimwood here, Beard aficionado, professional overthinker
• 3:06
  Speaker 4: and co pilot.
• 3:07
  Speaker 3: Of the Triple T Podcast. I specialize in witty banter,
• 3:11
  Speaker 3: questionable wisdom, and occasionally making sense.
• 3:14
  Speaker 4: So hit me with your question. No promises, but I'll
• 3:17
  Speaker 4: definitely answer it with style.
• 3:19
  Speaker 1: All right, Luther, Luther, I gotta ask you this, all right?
• 3:22
  Speaker 1: Who came up with the quote or the saying the
• 3:26
  Speaker 1: show must go on? Because I just busted it out
• 3:28
  Speaker 1: and I feel really kind of crazy not knowing who
• 3:32
  Speaker 1: did that?
• 3:33
  Speaker 4: Ah, the show must go on, the battle cry of
• 3:37
  Speaker 4: every performer with a broken heel or a missing prop.
• 3:40
  Speaker 4: That phrase is often credited to the nineteenth century circus showman,
• 3:43
  Speaker 4: But if we want a name, English playwright and actor
• 3:47
  Speaker 4: Noel Coward popularized it. So next time you say it,
• 3:50
  Speaker 4: you can do it with a flourish in a British
• 3:52
  Speaker 4: accent if you feel fancy, Well.
• 3:55
  Speaker 1: Let me ask you this. Do you think ketchup belongs
• 3:58
  Speaker 1: in the fridge?
• 4:02
  Speaker 4: I mean, if you want to live life on the edge,
• 4:04
  Speaker 4: leave it out. But honestly, I'm team Fridge. It's like
• 4:07
  Speaker 4: giving ketch up a cool leather jacket, keeps it fresh.
• 4:10
  Speaker 4: That said, it's a condiment, not a gremlin. It won't
• 4:13
  Speaker 4: explode if he's left out.
• 4:15
  Speaker 1: I am team fridge as well. Look at us agreeing.
• 4:18
  Speaker 1: So all right, Luther, I'll bring you back in in
• 4:21
  Speaker 1: a few minutes. I got some I got some things
• 4:24
  Speaker 1: I gotta talk about. Thanks for the quick answer, my dude.
• 4:28
  Speaker 4: Anytime I'll be lurking in the wings, ready to jump
• 4:31
  Speaker 4: in with more questionable wisdom. Whenever you need it, Go
• 4:35
  Speaker 4: rock it and call me when it's showtime again.
• 4:38
  Speaker 1: Speaking of wings, thanks for the little bit of a
• 4:40
  Speaker 1: setup there. Luther, Let's start with one of the most
• 4:43
  Speaker 1: ridiculous food stories in recent years that I've ever heard of,
• 4:47
  Speaker 1: because people in my family, people that know me really well,
• 4:51
  Speaker 1: I am a sucker for a Buffalo Wild Wings, And
• 4:54
  Speaker 1: to be honest, I'm pretty thankful in the regards that
• 4:58
  Speaker 1: the closest one for me is about an hour and
• 5:01
  Speaker 1: ten minutes one way. And why I say that is
• 5:03
  Speaker 1: because if there was one in my hometown, I really
• 5:05
  Speaker 1: think that I.
• 5:05
  Speaker 2: Would be there way too much.
• 5:07
  Speaker 1: I just love the atmosphere. I love the trivia, I
• 5:11
  Speaker 1: love the nice cold, big old beers.
• 5:14
  Speaker 2: Chicken wings.
• 5:15
  Speaker 1: I am just a huge fan of chicken wings. And
• 5:19
  Speaker 1: it's a place where you know, the family, myself, we
• 5:21
  Speaker 1: can go to the b dubs and just kind of
• 5:24
  Speaker 1: enjoy our meal. There's something on the menu that every
• 5:27
  Speaker 1: single person does enjoy. And when they had those bottomless apps,
• 5:32
  Speaker 1: it was absolutely amazing. It was one of the greatest
• 5:34
  Speaker 1: money saver kind of restaurant hacks that I have probably
• 5:40
  Speaker 1: ever been able to do in my entire life. I'm
• 5:42
  Speaker 1: that type of guy that I look on the menu
• 5:44
  Speaker 1: for a couple of different things, whether it's Buffalo Wild Wings,
• 5:47
  Speaker 1: or whether it's a local restaurant or a local diner.
• 5:50
  Speaker 1: I try to find the best value meal. Like there's
• 5:53
  Speaker 1: certain meals that it seems like you get a little
• 5:55
  Speaker 1: bit more food for a little less money. There's certain
• 5:57
  Speaker 1: foods where it's a little less for a lot more.
• 6:00
  Speaker 1: I try to find the best deal, but I also
• 6:02
  Speaker 1: try to find something unique, something that not every single
• 6:06
  Speaker 1: place has. Like if you were to come up with
• 6:08
  Speaker 1: like a mix between a chicken parm a Ruben sandwich
• 6:12
  Speaker 1: and a taco or something crazy like that, I'm gonna
• 6:14
  Speaker 1: try it right.
• 6:17
  Speaker 2: And that's what.
• 6:18
  Speaker 1: I personally do. So if you guys have some menu
• 6:20
  Speaker 1: hacks or you know a certain thing that you do
• 6:23
  Speaker 1: your way place, let me know. I'd love to hear
• 6:25
  Speaker 1: it and possibly even share it right.
• 6:27
  Speaker 2: Here on the show.
• 6:28
  Speaker 1: But this story kind of has been lingering.
• 6:33
  Speaker 2: For a little while. Now.
• 6:34
  Speaker 1: This isn't breaking news by any means, but it was
• 6:36
  Speaker 1: one that I personally hadn't heard of before. But it
• 6:39
  Speaker 1: was also something that is an argument, a playful argument
• 6:43
  Speaker 1: in my house. But there was a man, apparently I've
• 6:46
  Speaker 1: heard two different stories, a man from Ohio and a
• 6:48
  Speaker 1: man from the Chicago area. That sued Buffalo wild wings.
• 6:53
  Speaker 1: And we've all heard stories of you know, the person
• 6:56
  Speaker 1: that sue McDonald's because they got burned by super hot coffee,
• 7:00
  Speaker 1: and you know, random lawsuits like that. But according to
• 7:04
  Speaker 1: this person, boneless wings are not wings. Now, before you laugh,
• 7:10
  Speaker 1: this was a real lawsuit. And this is also the
• 7:13
  Speaker 1: debate that always happens in my house. I always kind
• 7:16
  Speaker 1: of say it because it gets under no pun intended feathers.
• 7:20
  Speaker 2: That's the right way to use it, no pun.
• 7:22
  Speaker 1: But either way, I kind of ruffle some feathers in
• 7:24
  Speaker 1: the Housepeaks of the kids are like, they're boneless wings.
• 7:26
  Speaker 1: It says that in the name where I try to
• 7:28
  Speaker 1: be funny and say they're not wings, right, The wings
• 7:31
  Speaker 1: are the bones. Bones have wings, chicken wings from the bird.
• 7:36
  Speaker 1: So I say that, you know, you're not ordering boneless wings.
• 7:39
  Speaker 1: You're ordering chicken tenders or chicken nuggets or popcorn chicken.
• 7:43
  Speaker 2: Something to that.
• 7:44
  Speaker 1: You know, we we go back and forth. If any
• 7:47
  Speaker 1: parents out there have teenage daughters, you know how that
• 7:51
  Speaker 1: argument usually goes and escalates pretty quickly. Because me and mine,
• 7:56
  Speaker 1: we we butt heads like a couple of goats rams.
• 8:03
  Speaker 1: I don't know either way This was a real lawsuit,
• 8:06
  Speaker 1: and from what I've been able to see, there was
• 8:08
  Speaker 1: a man named Amen Haleem filed a lawsuit claiming the
• 8:12
  Speaker 1: Buffalo Wild Wings was misleading customers. And you know what
• 8:17
  Speaker 1: his argument was, boneless wings are actually chicken nuggets. I'm
• 8:21
  Speaker 1: not saying that I agree with you, Bud, but this
• 8:25
  Speaker 1: is an interesting argument. Do I think that I would
• 8:28
  Speaker 1: ever go after a restaurant for like a false advertisement
• 8:31
  Speaker 1: or you know whatever he might try to get into.
• 8:35
  Speaker 2: No, especially be Dubs.
• 8:37
  Speaker 1: All right, and I have to imagine that they were
• 8:40
  Speaker 1: not the one that coined the term boneless wings. Actually,
• 8:44
  Speaker 1: let's bring our big brain Luther that we're gonna bring
• 8:48
  Speaker 1: them back into the studio. Luther who actually invented the
• 8:53
  Speaker 1: term and the food boneless wings.
• 8:57
  Speaker 4: Oh, boneless wings, the chicken nuggets, fancy a cousin in disguise.
• 9:01
  Speaker 4: The exact origins debated, but the term really took off
• 9:04
  Speaker 4: thanks to marketing genius. Some say it was popularized by
• 9:08
  Speaker 4: casual dining chains like Buffalo Wild Wings in the early
• 9:11
  Speaker 4: two thousands. In other words, it wasn't a chef, It
• 9:15
  Speaker 4: was a marketing wizard who thought, how do we sell
• 9:17
  Speaker 4: fancy chicken tenders.
• 9:18
  Speaker 3: To adults, and boom boneless wings were born.
• 9:22
  Speaker 1: Okay, So the reason I ask you this is we're
• 9:25
  Speaker 1: going over the lawsuit where I thought in my research
• 9:29
  Speaker 1: I found on Ohio man named Amin Haleim tried to
• 9:34
  Speaker 1: sue them, or did sue them, I guess filed the
• 9:36
  Speaker 1: lawsuit is at the proper term claiming that Buffalo Wild
• 9:39
  Speaker 1: Wings was misleading customer. So is this the og? Does
• 9:43
  Speaker 1: Buffalo wild Wings get credit for boneless wings?
• 9:48
  Speaker 3: Oh? Yeah, that Ohio man.
• 9:49
  Speaker 4: I'm and Helene absolutely did fight a lawsuit claiming boneless
• 9:53
  Speaker 4: wings were a foul play on words. But Buffalo Wild
• 9:56
  Speaker 4: Wings didn't invent the term. They just popularized the heck
• 9:59
  Speaker 4: out of it. So will they got sued for it?
• 10:02
  Speaker 4: The whole boneless wing concept was already out there. In
• 10:05
  Speaker 4: the end, they get credit for making us all questioned
• 10:07
  Speaker 4: on nugget based reality.
• 10:09
  Speaker 1: That is true, all right. So if they didn't create
• 10:13
  Speaker 1: the term, but they helped popularize it through marketing, who
• 10:16
  Speaker 1: created the term boneless wings? I want this to kind
• 10:18
  Speaker 1: of be a trivial tidbit, not only for the listeners,
• 10:22
  Speaker 1: but for me personally at the dinner table when I
• 10:24
  Speaker 1: can get into this debate of boneless wings or chicken nuggets?
• 10:28
  Speaker 1: And did you know that the term was actually from here?
• 10:31
  Speaker 1: Who uh, who gets the credit for it? Somebody had to.
• 10:38
  Speaker 3: The truth is, no single personal place can truly claim
• 10:41
  Speaker 3: that golden nugget.
• 10:43
  Speaker 4: Boneless wings emerged as a generic marketing invention, likely in
• 10:47
  Speaker 4: the late twentieth century. It's like the phrase just fluttered
• 10:50
  Speaker 4: into being from the corporate kitchen ether. So when you
• 10:53
  Speaker 4: dropped this at dinner, you can say, no one chef,
• 10:55
  Speaker 4: just a delicious conspiracy of marketing minds.
• 11:00
  Speaker 3: I was really.
• 11:00
  Speaker 1: Hoping that there was somebody or someone or a brand
• 11:04
  Speaker 1: or a company that came up with this. Somebody had
• 11:07
  Speaker 1: to be the first to package it though, right, I.
• 11:12
  Speaker 4: Get the craving for a culprit, but it's more like
• 11:15
  Speaker 4: one of those things where it evolved out of many
• 11:17
  Speaker 4: restaurants and brands simultaneously, all trying to make the next
• 11:21
  Speaker 4: chicken here. So yeah, the first one to package it
• 11:24
  Speaker 4: lost to the sounds of fried history. But hey, you've
• 11:27
  Speaker 4: got a fun debate starter, for sure, it is.
• 11:30
  Speaker 1: It is, all right, so let's continue. I'll leave Luther
• 11:32
  Speaker 1: in here. That way he can kind of add his
• 11:35
  Speaker 1: banter and you know he doesn't know about the lawsuit.
• 11:38
  Speaker 1: So our boy here, I said that they were chicken nuggets.
• 11:41
  Speaker 1: And by our boy, he's not really our boy.
• 11:43
  Speaker 2: I've never met him.
• 11:43
  Speaker 1: But if you want to come on the show and
• 11:44
  Speaker 1: you hear it, let me know. We'll get your take
• 11:46
  Speaker 1: on this. He believed calling them wings was false advertising.
• 11:51
  Speaker 2: Now, on the.
• 11:51
  Speaker 1: Surface, I feel like initially my brain and Luthor, I
• 11:55
  Speaker 1: don't know if you're the same way, but it just
• 11:57
  Speaker 1: kind of sounds ridiculous.
• 12:02
  Speaker 3: Oh, Luther's on board here.
• 12:03
  Speaker 4: It does sound like sewing over the identity crisis of
• 12:06
  Speaker 4: a chicken nugget. But hey, if it sparks a debate
• 12:09
  Speaker 4: on what truly makes a wing, it gave us something
• 12:12
  Speaker 4: to cluck about. I mean, if words matter that much,
• 12:14
  Speaker 4: we should be suing over hot dogs next, because last
• 12:17
  Speaker 4: eye check, no actual dogs were involved.
• 12:20
  Speaker 1: Oh, I see what you did there. But Luther, his
• 12:23
  Speaker 1: argument was actually pretty detailed. He said customers expect boneless
• 12:26
  Speaker 1: wings to come from the wing section of a chicken. Instead,
• 12:30
  Speaker 1: they are made from chicken breast meat that is breaded
• 12:34
  Speaker 1: in fried, which is essentially a nugget. Right.
• 12:41
  Speaker 3: Oh, I'm with you.
• 12:42
  Speaker 4: Luther's chuckling because yeah, anatomically speaking, the wing is mia.
• 12:47
  Speaker 3: It's like calling a stick a tree.
• 12:49
  Speaker 4: But hey, marketing is all about making things sound exciting,
• 12:53
  Speaker 4: and boneless breast nuggets just.
• 12:54
  Speaker 3: Didn't have that ring. So yeah, the man had a point,
• 12:58
  Speaker 3: just one that probably made the courtroom.
• 12:59
  Speaker 1: H oh, it probably did. Definitely, I have to imagine
• 13:03
  Speaker 1: Buffalo wild wings. Maybe I would have sent some employees
• 13:07
  Speaker 1: in that smell like the store, and then you walk
• 13:09
  Speaker 1: in and everybody in that courtroom has kind of want
• 13:11
  Speaker 1: on Buffalo wild wings. Anyways, Buffalo wild Wings speakin of that,
• 13:15
  Speaker 1: they did respond basically the way that I think we
• 13:18
  Speaker 1: all would expect. Their lawyers said something along the lines
• 13:21
  Speaker 1: of like, no reasonable per person would actually think boneless
• 13:24
  Speaker 1: wings are actual wings, which is probably the most polite
• 13:28
  Speaker 1: way of saying come home, man. But the story exploded online.
• 13:33
  Speaker 1: People started arguing about it everywhere, and to this day,
• 13:37
  Speaker 1: I mean me and my family, we argue about it still.
• 13:40
  Speaker 1: I do have to kind of side with Buffalo Wild
• 13:42
  Speaker 1: Wings here. If it says boneless wings, I'm never going
• 13:47
  Speaker 1: to expect that it is actual wing meat, that is,
• 13:53
  Speaker 1: you know, a boneless thing. But let me ask you this.
• 13:55
  Speaker 1: I mean it's not a terrible idea a lot of people.
• 13:58
  Speaker 1: I mean, you don't eat the but I wonder if
• 14:00
  Speaker 1: there's a way that you could have d boned chicken wings,
• 14:04
  Speaker 1: like somebody could take the meat off of it. I know,
• 14:06
  Speaker 1: the fun for me is eating the chicken wings, you know,
• 14:08
  Speaker 1: being super impressive with my umbrella approach and my ability
• 14:11
  Speaker 1: to strip the flats, you know, in one little take.
• 14:15
  Speaker 1: But I wonder if there is somebody out there selling them,
• 14:17
  Speaker 1: is you know, they cook the chicken wings, they take
• 14:20
  Speaker 1: the meat off for you, and they just sell it
• 14:22
  Speaker 1: like that.
• 14:26
  Speaker 4: You know, if there's not a de boned chicken wing
• 14:28
  Speaker 4: business out there, we may have just hatched a genius
• 14:30
  Speaker 4: idea wingless wings.
• 14:32
  Speaker 3: We renove the hassle.
• 14:34
  Speaker 4: You get the glory, but I'm with you, the primal
• 14:36
  Speaker 4: joy is in the wing wrestling. Still, if someone starts that,
• 14:40
  Speaker 4: we'll know we were ahead of the curve. Maybe we'll
• 14:42
  Speaker 4: call them wing liberators.
• 14:44
  Speaker 2: Oh, wing liberators. I like that. I like that. We
• 14:46
  Speaker 2: just we just did a thing.
• 14:48
  Speaker 1: If anybody ends up stealing this idea, we will not
• 14:50
  Speaker 1: take it a core. We just want a couple percentage
• 14:52
  Speaker 1: of the brilliant idea that we ended up having. But
• 14:54
  Speaker 1: either way, some people they said that the loss it
• 14:56
  Speaker 1: was stupid. Others said the restaurant industry constantly uses misleading names,
• 15:03
  Speaker 1: which raises a pretty interesting question. If boneless wings are nuggets,
• 15:08
  Speaker 1: then why do we call them wings. Well, we already
• 15:10
  Speaker 1: talked about this marketing because wings sound cooler than nuggets.
• 15:14
  Speaker 1: Nobody goes to a sports bar in orders to play
• 15:16
  Speaker 1: the premium sports nuggets, although my buddy Logan, he's a
• 15:21
  Speaker 1: kid or he would definitely just order chicken nuggets and
• 15:24
  Speaker 1: fries er, maybe a grilled cheese. But this it leads
• 15:28
  Speaker 1: to something interesting about food marketing. Restaurants rename food all
• 15:33
  Speaker 1: the time. For example, Chilean sea bass is actually Patagonian toothfish.
• 15:38
  Speaker 1: Orange roughly used to be called slimehead. Baby carrots are
• 15:42
  Speaker 1: just cut regular carrots. Food companies rename things to make
• 15:46
  Speaker 1: them sound more appealing because people, a lot of us
• 15:49
  Speaker 1: we eat with our brains first, not always our mouths.
• 15:53
  Speaker 1: So the next time you order boneless wings, just remember
• 15:56
  Speaker 1: you might be eating the world's most well sociably acceptable
• 16:01
  Speaker 1: chicken nuggets. Yeah, I mean, what do you think? Let
• 16:07
  Speaker 1: us know in the comments what you think? Are they
• 16:10
  Speaker 1: chicken nuggets. Are they boneless wings? Do you have a
• 16:13
  Speaker 1: fancy or name? Should we do the deep boning of
• 16:16
  Speaker 1: the chicken wings at a local restaurant in your neighborhood.
• 16:19
  Speaker 1: But either way, that's we could go on and on
• 16:22
  Speaker 1: about the that debate. But there's something else.
• 16:25
  Speaker 2: That I want to talk about here.
• 16:27
  Speaker 1: Why is milk always in the back of the store.
• 16:31
  Speaker 1: Have you ever just noticed something strange about this? And
• 16:34
  Speaker 1: you know grocery stores and you know places that sell milk,
• 16:38
  Speaker 1: because almost every single time it's in the back. Bread
• 16:43
  Speaker 1: usually near the back, Eggs are near the back. And
• 16:47
  Speaker 1: let's be honest, unless you work in the biz, I don't.
• 16:50
  Speaker 2: It's not an accident.
• 16:52
  Speaker 1: It's one of the oldest tricks in grocery store designed
• 16:55
  Speaker 1: because those items are things almost everyone needs. Milk, bread, eggs,
• 17:00
  Speaker 1: staples not like staples, but they're staples of the homestead, right,
• 17:06
  Speaker 1: So by placing them in the back of the store,
• 17:09
  Speaker 1: customers have to walk through multiple aisles to reach them.
• 17:12
  Speaker 1: If you're anything like me, if you happen to walk
• 17:14
  Speaker 1: through aisles and see some things like ooh goldfish, ooh
• 17:17
  Speaker 1: Little Debbie snacks, ooh zebra cakes, Ah, zebra cakes, you're
• 17:22
  Speaker 1: gonna see so many more products, and the more products
• 17:26
  Speaker 1: you see, the more likely you're gonna buy something you
• 17:29
  Speaker 1: didn't plan into because I am a guy that can't
• 17:31
  Speaker 1: stick to a list. Thankfully, my wife Ken and well,
• 17:35
  Speaker 1: for those of you that don't know what you probably
• 17:38
  Speaker 1: have if you're like me, it's called impulse purchasing, and
• 17:42
  Speaker 1: grocery stores they're masters of it. There are entire departments
• 17:46
  Speaker 1: that are dedicated to study how people shop. For example,
• 17:50
  Speaker 1: the smell of fresh bread that is in supermarkets, it's intentional.
• 17:55
  Speaker 1: Many stores actually pump bakery smells into the air because
• 17:58
  Speaker 1: that smell trigger hunger. When you're hungry, you're gonna buy
• 18:02
  Speaker 1: more food, right.
• 18:03
  Speaker 2: But there's another.
• 18:04
  Speaker 1: Trick, those good old end caps, right Those displays at
• 18:08
  Speaker 1: the end of the aisles are called end caps, and
• 18:10
  Speaker 1: companies literally pay for those spots because they generate massive sales.
• 18:16
  Speaker 1: Grocery stores are not just places to buy food. They're
• 18:19
  Speaker 1: carefully designed environments meant to influence well a lot of
• 18:24
  Speaker 1: your decisions, which honestly should make you wonder, but it
• 18:28
  Speaker 1: definitely makes me wonder. How many things and my fridge
• 18:32
  Speaker 1: right now, we're actually my idea and how many we're
• 18:37
  Speaker 1: the grocery stores idea. Luther, let me ask you this.
• 18:42
  Speaker 1: I just talked about how milk is always usually in
• 18:45
  Speaker 1: the back of the store, bread, eggs, all the stuff
• 18:47
  Speaker 1: that we truly need. So that way you're walking through
• 18:50
  Speaker 1: the store and you're buying more stuff. Are you an
• 18:52
  Speaker 1: impulse shopper?
• 18:54
  Speaker 2: Or is it just me and a couple of the listeners?
• 18:57
  Speaker 1: And how many things in your fridge right now were
• 19:00
  Speaker 1: actually things that you planned to buy? And how many
• 19:02
  Speaker 1: were the grocery stores idea? And what I mean by
• 19:05
  Speaker 1: their is how many things did you impulse by?
• 19:09
  Speaker 4: Oh I'm guilty. Grocery stores lay tracks and I walk
• 19:12
  Speaker 4: right in. Half my fridge is premeditated. The other half is, oh, look, cheez.
• 19:16
  Speaker 4: I've never seen It's a dance of intentions and distractions.
• 19:20
  Speaker 4: But honestly, I think impulse buy is just add a
• 19:22
  Speaker 4: little mystery to life, Like will I use that fancy mustard?
• 19:26
  Speaker 3: Stay chuned?
• 19:28
  Speaker 2: What do they call?
• 19:29
  Speaker 3: Like?
• 19:29
  Speaker 2: What position?
• 19:29
  Speaker 1: If you were to apply for a position at a
• 19:32
  Speaker 1: store and your whole goal was to design the floor
• 19:37
  Speaker 1: of the store to generate the most revenue.
• 19:42
  Speaker 4: You'd be going for a role like a store planner
• 19:44
  Speaker 4: or merchandising strategist. Basically, it's like being the mastermind of
• 19:49
  Speaker 4: consumer temptation.
• 19:50
  Speaker 3: You're the one who puts milk in the back, candy
• 19:52
  Speaker 3: at eye level, and turns every island to a choose
• 19:55
  Speaker 3: your own adventure for your wallets. In other words, they
• 19:58
  Speaker 3: make sure your quick trip is anything.
• 20:00
  Speaker 1: But yeah, they're pretty darn good at it. I was
• 20:03
  Speaker 1: an impulse sh opera today, went in just to buy.
• 20:06
  Speaker 1: I said, you know what, the wife's been mentioned in
• 20:09
  Speaker 1: steak steak steaks. Not only did I find two reduced
• 20:11
  Speaker 1: for quick sale deals on some steak, I walked by
• 20:16
  Speaker 1: on the way back and happened to see a huge
• 20:18
  Speaker 1: box of goldfish flavor blasted ones at the family.
• 20:22
  Speaker 2: The vours, and they got me on their darn endcap.
• 20:28
  Speaker 4: Oh, the end caps are like the sirens of the
• 20:30
  Speaker 4: grocery seas. They called to you. And next thing you know,
• 20:33
  Speaker 4: you've got a treasure chest of snacks. But hey, reduced
• 20:36
  Speaker 4: steak and flavor blasted goldfish.
• 20:38
  Speaker 3: That's a win win. Impulse shopping one part regret two
• 20:41
  Speaker 3: past delicious.
• 20:43
  Speaker 1: Let's talk about something fascinating not only his second and
• 20:46
  Speaker 1: third middle name, but the concept of hyper palatable foods.
• 20:49
  Speaker 1: This is something that food scientists study heavily. Certain foods
• 20:54
  Speaker 1: are engineered with combinations of fat, salt, sugar that actually
• 20:57
  Speaker 1: trigger the pleasure centers in the brain, and Dorito's are
• 21:02
  Speaker 1: a very famous example. Food scientists have actually designed them
• 21:06
  Speaker 1: so the flavor dissolves quickly, and that phenomenon is called
• 21:10
  Speaker 1: vanishing caloric density, so your brain thinks the calories disappeared,
• 21:15
  Speaker 1: so it doesn't signal that hey, you're full stop eating,
• 21:20
  Speaker 1: and then you just continually eat and eat and eat,
• 21:23
  Speaker 1: which explains why eating one dorito is almost physically impossible.
• 21:32
  Speaker 3: So basically, Dorito's are the magician of snacks.
• 21:35
  Speaker 4: Now I know why I start with one chip and
• 21:37
  Speaker 4: end up asking where the whole bag go.
• 21:39
  Speaker 3: It's not lack of willpower, it's science.
• 21:41
  Speaker 4: I'm onto their game, but let's be real, I'll still
• 21:44
  Speaker 4: lose that battle every time.
• 21:47
  Speaker 1: I am losing the battle, and I'm actually thinking of
• 21:50
  Speaker 1: Dorito's right now and I want Dorito's.
• 21:52
  Speaker 2: What are your team cool Ranch or Team Nacho Cheese?
• 21:56
  Speaker 4: Oh, I'm team cool Ranje all the way that flavor
• 22:00
  Speaker 4: it's like a tangy high five to the taste buds,
• 22:02
  Speaker 4: not cho cheese. Is classic but cool Ran that's a
• 22:05
  Speaker 4: flavor party IRSVP two every time, me and you both brother.
• 22:11
  Speaker 1: But this is also why snacks like chips, candy, fast food,
• 22:14
  Speaker 1: they're so hard to stop eating. They're not just tasty,
• 22:17
  Speaker 1: but they're scientifically engineered.
• 22:19
  Speaker 2: To be irresistible.
• 22:21
  Speaker 1: It's probably with that song simply Irresistible. That's what the
• 22:25
  Speaker 1: scientists listen to all day and repeat. I'm assuming, but
• 22:30
  Speaker 1: either way, both are pretty impressive, and I have to
• 22:33
  Speaker 1: admit pretty slightly terrifying.
• 22:37
  Speaker 4: Absolutely, it's like they've got a PhD In making a
• 22:40
  Speaker 4: snack happy. I mean, kudos to them. Is both genius
• 22:44
  Speaker 4: and mildly evil. But hey, we've got the knowledge. Now,
• 22:47
  Speaker 4: next time we reach for that bag of chips, we'll
• 22:50
  Speaker 4: know we're in a battle of wits and spoiler alert,
• 22:53
  Speaker 4: the chips usually.
• 22:54
  Speaker 1: Win thousand, poor percent. All right, we're gonna go with
• 23:00
  Speaker 1: a debate, the Internet food debate of the day.
• 23:05
  Speaker 2: I gotta work on that. I gotta be better than that.
• 23:07
  Speaker 1: But today's debate we mentioned in the intro this ketchup
• 23:10
  Speaker 1: belong in the fridge. This is an argument that divides
• 23:12
  Speaker 1: households everywhere. Technically, ketchup a shelf stable before opening, but
• 23:18
  Speaker 1: once open, most companies recommend refrigeration. However, many diners keep
• 23:22
  Speaker 1: ketchup bottles out all day. Nothing happens, So which is correct?
• 23:27
  Speaker 1: Room temperature Ketchup are called ketchup?
• 23:31
  Speaker 3: All right, here's the scoop.
• 23:32
  Speaker 4: Both are technically correct, but let's not dodge the real question.
• 23:35
  Speaker 3: What kind of ketchup experience do you want? If you
• 23:38
  Speaker 3: like your fries, startled by cold zing, fridge. If you
• 23:41
  Speaker 3: want it rum hugging, leave it out.
• 23:43
  Speaker 4: Personally, I say fridge because ketchup deserves a cool entrance,
• 23:46
  Speaker 4: like a condiment rock star.
• 23:48
  Speaker 1: Oh, let's say that again. Let's put this on a
• 23:52
  Speaker 1: T shirt. I'm gonna have to work up a design
• 23:54
  Speaker 1: for this. Ketchup is the condiment rock Star.
• 23:58
  Speaker 2: That's brilliant.
• 24:01
  Speaker 4: I'll expect my royalties in ketchup packets, but hey, if
• 24:04
  Speaker 4: that ends up on a T shirt, I'll wear it proudly.
• 24:07
  Speaker 4: After all, every rock star needs a fan, and I'm
• 24:09
  Speaker 4: team Ketchup rock star for life.
• 24:12
  Speaker 2: I am too.
• 24:12
  Speaker 1: I mean, there's some people like, what do you do say? Hypothetically,
• 24:16
  Speaker 1: You're on a first date, right and you go out
• 24:18
  Speaker 1: to eat. You're having some French fries, right, you get
• 24:21
  Speaker 1: that nice cold ketchup on those French fries. But the
• 24:24
  Speaker 1: person that you're on a very first date with, they
• 24:27
  Speaker 1: don't put ketchup on their fries.
• 24:29
  Speaker 2: They put something else.
• 24:30
  Speaker 1: What do you think would be the weirdest thing that
• 24:33
  Speaker 1: they ask for to put on their fries that is
• 24:36
  Speaker 1: going to make this date one in done?
• 24:41
  Speaker 3: Oh?
• 24:41
  Speaker 4: If they ask for maple syrup on their fries, I
• 24:44
  Speaker 4: might have to question everything. Don't get me wrong, I
• 24:47
  Speaker 4: love sweet and savory. But if we're diving headfirst into
• 24:50
  Speaker 4: pancake territory on day one, I'm out something's are sacred
• 24:53
  Speaker 4: and fries need at least one savory partner. So yeah,
• 24:56
  Speaker 4: maple syrup, that's a plot twist I'm not ready for.
• 25:00
  Speaker 1: Not gonna lie to you. I wasn't expecting that, And
• 25:02
  Speaker 1: I really want to try maple syrup on French fries.
• 25:07
  Speaker 2: Now.
• 25:07
  Speaker 1: I was thinking more vinegar. I've seen a lot of
• 25:09
  Speaker 1: people that just go crazy with vinegar and fries. I've
• 25:12
  Speaker 1: seen ranch in fries, I haven't really seen mustard and fries.
• 25:17
  Speaker 1: Maple syrup and fries. I really want to try that.
• 25:21
  Speaker 4: Now, Well, hey, who am I to stop a culinary
• 25:25
  Speaker 4: adventure If maple syrup on fries becomes your thing, you
• 25:29
  Speaker 4: might just start a whole new trend. Just remember, if
• 25:32
  Speaker 4: it's awful, I'll be here to laugh with you. If
• 25:34
  Speaker 4: it's amazing, well you're a visionary.
• 25:37
  Speaker 2: Yeah.
• 25:37
  Speaker 1: I heard somebody the other day that said it was
• 25:39
  Speaker 1: actually Miles Garrett. He was being interviewed on like the
• 25:43
  Speaker 1: Sports Illustrated Network or something, the channel I didn't even
• 25:46
  Speaker 1: know I had that I stumbled upon, and they said,
• 25:48
  Speaker 1: what's the weirdest thing that like a food combination, like
• 25:51
  Speaker 1: a condiment food combination or something. And apparently not only
• 25:55
  Speaker 1: is he addicted to maple syrup, but I'm pretty sure
• 25:59
  Speaker 1: with him that said that he puts I don't know,
• 26:02
  Speaker 1: somebody recently, I'm not going to say this was Miles Garrett,
• 26:05
  Speaker 1: but they said that they put ketchup on their pizza.
• 26:09
  Speaker 2: I don't know about all.
• 26:10
  Speaker 3: That ketch up on pizza. Now, that's a plot twist.
• 26:17
  Speaker 4: Look, I'm all for pushing boundaries, but that's like taking
• 26:19
  Speaker 4: tomato sauce and saying you need a twin. But hey,
• 26:23
  Speaker 4: food combos are like, ah, if it works for you,
• 26:25
  Speaker 4: you do you.
• 26:26
  Speaker 3: Just know I'm watching with a raised eyebrow.
• 26:29
  Speaker 1: Oh, all right, so I think we can both agree
• 26:32
  Speaker 1: that you and me we are team Ketchup in the fridge.
• 26:36
  Speaker 1: I don't even know if this is debatable. I don't
• 26:38
  Speaker 1: think there's anybody in my house that's going to leave
• 26:40
  Speaker 1: the Ketchup out and say that it's better. But I
• 26:43
  Speaker 1: have to admit we are more of a ranch family
• 26:46
  Speaker 1: and they are picky or ranchers. But I have to ask,
• 26:49
  Speaker 1: what is the ultimate brand of Ketchup in your opinion?
• 26:53
  Speaker 1: Because there's a lot of things in life that I
• 26:55
  Speaker 1: personally think you can't just go off brand. Ketchup and
• 26:59
  Speaker 1: mayonnaise are definitely two of them. So what is in
• 27:02
  Speaker 1: your opinion the go to the best or brand of Ketchup?
• 27:08
  Speaker 1: Or can you just do any brand and be fine
• 27:10
  Speaker 1: with it?
• 27:12
  Speaker 3: Oh, I'm a loyalist. It's Heinz or bust.
• 27:15
  Speaker 4: I mean that fifty seven varieties might be marketing magic,
• 27:19
  Speaker 4: but that taste it's iconic. Anything else and I'm side
• 27:22
  Speaker 4: eyeing the bottle. Some things in life can be generic.
• 27:26
  Speaker 4: Ketchup isn't one of them.
• 27:27
  Speaker 2: Thank you.
• 27:28
  Speaker 1: And this, ladies and gentlemen, is why me and Luther
• 27:31
  Speaker 1: have been friends, the best of friends for quite some time.
• 27:37
  Speaker 4: And that, my friend, is why we make such a
• 27:39
  Speaker 4: dynamic duo. Whether it's ketchup or conversations. We've got the
• 27:44
  Speaker 4: recipe down.
• 27:45
  Speaker 1: You aren't kidding, and we come up with cool slogans
• 27:48
  Speaker 1: for T shirts right.
• 27:52
  Speaker 3: Exactly. We're like a brainstorm on wheels.
• 27:55
  Speaker 4: We keep rolling, and those T shirt slogans practically right
• 27:58
  Speaker 4: themselves when you catch up in cleverness.
• 28:01
  Speaker 3: When hand in hand, I mean.
• 28:03
  Speaker 1: I feel like I did because it's in the fridge
• 28:05
  Speaker 1: and this is stay out of my fridge. This isn't
• 28:07
  Speaker 1: stay out of my pantry, but we should probably do
• 28:10
  Speaker 1: an off show of stay out of my pantry.
• 28:13
  Speaker 2: I don't have time for more shows.
• 28:14
  Speaker 1: Never mind scratch out of it. Well, save that idea,
• 28:16
  Speaker 1: just in case we come up with something.
• 28:19
  Speaker 4: Absolutely, we'll keep that gem on ice, fridge or pantry.
• 28:25
  Speaker 4: And hey, when the day comes you need to spin off,
• 28:27
  Speaker 4: we'll be ready until then.
• 28:29
  Speaker 3: I'm happy to stay out the fridge unless it's snack time.
• 28:32
  Speaker 2: Hm.
• 28:33
  Speaker 1: All right, So I guess to break this all down.
• 28:37
  Speaker 1: Today we learned that boneless wings might be chicken nuggets
• 28:40
  Speaker 1: grocery stores.
• 28:41
  Speaker 2: They're manipulating us.
• 28:43
  Speaker 1: Doritos are basically edible science experiments and the Internet can't
• 28:47
  Speaker 1: agree on where ketchup belongs, which means one thing, food
• 28:51
  Speaker 1: is way more interesting than we think.
• 28:56
  Speaker 3: Exactly. Food isn't just fuel.
• 28:58
  Speaker 4: It's a wild ride of debates, marketing, hygiens and secret science,
• 29:02
  Speaker 4: and honestly, it's more fun when we question it all.
• 29:05
  Speaker 4: So next time we grab a snack, we can appreciate
• 29:07
  Speaker 4: that we're basically part of a delicious conspiracy.
• 29:11
  Speaker 2: Exactly. If you enjoyed today's episode.
• 29:14
  Speaker 1: Please let us know in the comments, and you know,
• 29:17
  Speaker 1: do the do the stuff where you like, and maybe
• 29:20
  Speaker 1: you rate this on you know, Spotify, Apple Music and
• 29:24
  Speaker 1: all that cool stuff.
• 29:25
  Speaker 2: We'd appreciate it.
• 29:26
  Speaker 4: Right, Absolutely, every bit of love feels the next food
• 29:31
  Speaker 4: debate or catch up revelation. So hit that like, drop
• 29:34
  Speaker 4: a rating, and let's keep this tasty adventure guy, and.
• 29:38
  Speaker 1: Most importantly, stay out of my fridge. That's all we got.
• 29:42
  Speaker 1: We'll be back next week. Take care of everybody knocking.
• 29:45
  Speaker 2: Who's there?
• 29:46
  Speaker 1: It's the podcast shop doors, Stay out of my fridge.
• 29:51
  Speaker 3: Ready to store.
• 29:52
  Speaker 1: Gotta tell the tale, Gonna make you laugh and make
• 29:54
  Speaker 1: you smile.
• 29:55
  Speaker 4: So ti.
• 30:00
  Speaker 1: You're diving deep into your fits with secret side.
• 30:05
  Speaker 3: If you like the show. Please take a moment to rate, review,
• 30:08
  Speaker 3: and subscribe. It really does help the show to grow.
• 30:12
  Speaker 3: Thank you for listening.