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Oh! My Compliments to the Test Tube! · Armstrong & Getty One More Thing

• 0:00
  Speaker 1: Ooh, my compliments to the test tube. It's one more thing.
• 0:04
  Speaker 1: I'm strong and getty. One more thing.
• 0:13
  Speaker 2: Now the chef the test tube, I got it. I
• 0:17
  Speaker 2: have no guess what that's going to be. But first
• 0:18
  Speaker 2: they joke from Saturday nine Live, a.
• 0:20
  Speaker 3: Newfold shows that since twenty sixteen, support by black voters
• 0:25
  Speaker 3: for Democratic candidates has dropped from ninety two percent to
• 0:28
  Speaker 3: seventy eight percent.
• 0:29
  Speaker 1: Or don't make this our fault. Seventy eight percent is.
• 0:32
  Speaker 3: Still a lot for contact. Seventy eight percent black people
• 0:35
  Speaker 3: is enough to make white liberals leave the county be grateful.
• 0:39
  Speaker 3: The only other people to get seventy eight percent of
• 0:41
  Speaker 3: the black vote was the North and Kendrick lamar All thought,
• 0:46
  Speaker 3: if it wasn't for black voters, y'all wouldn't even be
• 0:48
  Speaker 3: a party anymore. You'd be the Democratic small get together.
• 0:53
  Speaker 2: So we were talking a little bit earlier on the
• 0:57
  Speaker 2: radio show about some of the joe that were being
• 1:00
  Speaker 2: made on Saturday Night Live, and somebody made the point
• 1:04
  Speaker 2: that on the text line that they can make those
• 1:07
  Speaker 2: jokes because Michael Chase a black guy, and you can
• 1:09
  Speaker 2: make joke about your own circle, you can't joke about
• 1:11
  Speaker 2: somebody else's circle. I can complain about my mother, but
• 1:14
  Speaker 2: my husband cannot complain about my mother, or I'd kill him, right.
• 1:18
  Speaker 2: I remember hearing that a long time ago. If your
• 1:20
  Speaker 2: wife or girlfriend or whatever starts complaining about her mother or.
• 1:23
  Speaker 1: Sister, you just gotta listen to them. You can't join
• 1:26
  Speaker 1: in at all, don't. Don't fellas if you're young, young
• 1:30
  Speaker 1: enough to have avoided that bullet, trust us when we
• 1:33
  Speaker 1: say that's let her vent all you want do not
• 1:35
  Speaker 1: add a syllable.
• 1:36
  Speaker 2: It's interesting because you can understand why you'd make that mistake,
• 1:39
  Speaker 2: because usually when somebody's bitching about something, they're asking for
• 1:42
  Speaker 2: you to join in with the pitching. That's, in fact,
• 1:44
  Speaker 2: like always that's the case.
• 1:46
  Speaker 1: And if you both bond more quickly over what they
• 1:48
  Speaker 1: don't like than over what they like.
• 1:50
  Speaker 2: Yeah, yeah, so they're complaining about the way they got
• 1:53
  Speaker 2: treated by United Airlines or their uber driver or the
• 1:55
  Speaker 2: restaurant or whatever your boss. You just join in because
• 1:59
  Speaker 2: it makes them, you know, a bonding experience. But man,
• 2:01
  Speaker 2: you can't do that with somebody's with a woman's sisters
• 2:05
  Speaker 2: or or mom.
• 2:07
  Speaker 1: Yeah interesting, yeah, uh so, uh this is not surprising.
• 2:13
  Speaker 1: I guess I love this headline lab grown meat is
• 2:18
  Speaker 1: proving to be a grotesque misadventure.
• 2:21
  Speaker 2: I am amazed at how many restaurants I go to
• 2:24
  Speaker 2: who have who have that as an option?
• 2:26
  Speaker 1: Lab grown? Well, I don't know what. No, Now, the
• 2:29
  Speaker 1: like impossible burger that's vegetable based, spiced, it has the
• 2:35
  Speaker 1: consistency of me. So that's different.
• 2:37
  Speaker 2: I see that places, and then I see what would
• 2:39
  Speaker 2: they call lab grown? Would they call that something?
• 2:41
  Speaker 1: Would? Uh? Some supporters, including Bill Gates and Richard Branson,
• 2:46
  Speaker 1: prefer the euphemism cultivated meat. I don't actually know.
• 2:51
  Speaker 2: I just I just see a lot of places where
• 2:52
  Speaker 2: they're often fake meat burgers or fake.
• 2:55
  Speaker 1: Meat veggie burgers. You think, yeah, bean bean, Jed. I've
• 3:01
  Speaker 1: had some of those that are terrific. Anyway, the lab
• 3:08
  Speaker 1: grown meat revolution looks like it's over, says Julian Mellanton,
• 3:12
  Speaker 1: food consultant. News Company is advised to alternative protein companies.
• 3:16
  Speaker 1: Are you about to explain what lab grown meat is? Uh? Yeah,
• 3:19
  Speaker 1: that's part of it, okay, because have you? I think
• 3:22
  Speaker 1: we've talked about this, but I don't remember the first Well,
• 3:25
  Speaker 1: the first lab grown burger was demonstrated more than a
• 3:28
  Speaker 1: decade ago. And billions of pounds have been thrown at
• 3:31
  Speaker 1: the technology pounds money. This is a British report. It
• 3:36
  Speaker 1: involves extracting cells derived from animal fetus is delicious and
• 3:40
  Speaker 1: cultivating the cells in sterile bioreactors. That sounds so delicious,
• 3:44
  Speaker 1: A process that takes a lot of energy and expense.
• 3:47
  Speaker 2: I want to catch up and salt on the embryo
• 3:50
  Speaker 2: whatever you just said.
• 3:51
  Speaker 1: Yeah, yeah, cultivated meat, said this food consultant. It's going
• 3:56
  Speaker 1: to go down as one of the biggest failures in
• 3:58
  Speaker 1: food history. Business schools will be presenting lessons on lab
• 4:02
  Speaker 1: grown meat. No kidding, I didn't know that. That came
• 4:05
  Speaker 1: and went without me. I don't know if I've ever
• 4:07
  Speaker 1: had it. I don't think I have.
• 4:10
  Speaker 3: Uh.
• 4:11
  Speaker 1: We were told that this innovation would transform how we
• 4:13
  Speaker 1: eat and farm, but this month leading industry figures admitted
• 4:16
  Speaker 1: the game was all but up, which is where you
• 4:18
  Speaker 1: come in.
• 4:19
  Speaker 2: Well, of course it would be a very very big
• 4:21
  Speaker 2: deal if you could grow meat that in it, So
• 4:25
  Speaker 2: it wouldn't be it wouldn't be like the impossible stuff
• 4:28
  Speaker 2: is just as it's not meat at all, but it's
• 4:30
  Speaker 2: designed to taste like, Yeah, this would actually be meat
• 4:33
  Speaker 2: in theory. It would be exactly like you know, the
• 4:37
  Speaker 2: the hip of a cow, whatever that is, flank steak
• 4:40
  Speaker 2: or hamburger steak or whatever. I'm guessing it tasted horrible, Is.
• 4:46
  Speaker 1: That what it did it in No, actually, I'm told
• 4:50
  Speaker 1: it was decent enough, but people were just horrified by
• 4:54
  Speaker 1: the idea of it. It is a bad idea. Well,
• 4:57
  Speaker 1: I was disgusted the first time I heard it, and
• 5:00
  Speaker 1: I have no reason to reject science or alternative means
• 5:05
  Speaker 1: of getting something. It was an instinctive, tenth of a
• 5:10
  Speaker 1: second reaction. Yeah, that's interesting.
• 5:13
  Speaker 2: No, I didn't finish what I was gonna say, is
• 5:15
  Speaker 2: obviously this would be such a huge revelation because you
• 5:17
  Speaker 2: don't need gazillions of cattle around the world. I used
• 5:22
  Speaker 2: to work in feed lots with tens of thousands of cattle.
• 5:25
  Speaker 2: That I mean, when you got the fact that they
• 5:29
  Speaker 2: flatulate and what that is doing to the environment.
• 5:31
  Speaker 1: But just to the poop, my god, the poop.
• 5:34
  Speaker 2: Yeah, the amount of poop, and then feed that you've
• 5:36
  Speaker 2: got to give them, and water that you've got to
• 5:38
  Speaker 2: give them, and all the employees you need to have,
• 5:40
  Speaker 2: and then the injecting all the various chemicals in them
• 5:43
  Speaker 2: that everybody does that may or may not affect the meat.
• 5:46
  Speaker 2: This would get away from all of that. But you're
• 5:49
  Speaker 2: saying it didn't work.
• 5:50
  Speaker 1: One executive at one cultivated meat company. Uh uh, there's
• 5:55
  Speaker 1: a valley of death. We're not going to cross is
• 5:57
  Speaker 1: in an industry without a massive infusion of public investment.
• 6:03
  Speaker 1: The chief executive of Impossible Foods, which only creates plant
• 6:07
  Speaker 1: based arizonts meat products, acknowledge that the political mood has
• 6:11
  Speaker 1: changed for everyone. Food security and competitiveness are now back
• 6:14
  Speaker 1: on the agenda. The alternate protein bubble has burst.
• 6:18
  Speaker 2: It's funny that nobody is hitting on what you said.
• 6:21
  Speaker 2: You just had kind of an instinctual.
• 6:24
  Speaker 1: They do, they get to it. It never stood a chance.
• 6:28
  Speaker 1: The economics are always stacked against meat bioreactors. The process
• 6:32
  Speaker 1: requires pharmaceutical industry level lab conditions, very expensive nutrients which
• 6:37
  Speaker 1: amount to about two thirds of the cost, specialized labor,
• 6:40
  Speaker 1: and long time scales. Optimistically, producers would be doing well
• 6:45
  Speaker 1: to hit sixty three dollars per kilo, so that'd be
• 6:50
  Speaker 1: you know, two and a half pounds thirty you know,
• 6:53
  Speaker 1: thirty bucks a pounds roughly has a break even price
• 6:56
  Speaker 1: break even? Are we talking to hamburger steak. It's expensive
• 6:59
  Speaker 1: either way, just whatever they call it. I don't know.
• 7:03
  Speaker 1: But the real reason is not so much economics. To
• 7:05
  Speaker 1: your point is it is a lack of demand expressed
• 7:07
  Speaker 1: in the form of public disgust. Our Attitudes to food
• 7:10
  Speaker 1: have been shaped by psychology, culture, family, and tradition. Only
• 7:13
  Speaker 1: weirdos are impressed by cells from a bioreactor.
• 7:17
  Speaker 2: It's funny that we have a knee jerk reaction to
• 7:20
  Speaker 2: meat grown in a test tube. But that living thing
• 7:24
  Speaker 2: standing out there with you know, a heart and lungs
• 7:27
  Speaker 2: and kidneys and everything like that, and hopes and dreams
• 7:30
  Speaker 2: and hopes and dreams. You kill it and cut it
• 7:32
  Speaker 2: up and drain the blood out of it and cook it.
• 7:34
  Speaker 2: I'm fine with that, But we've been doing it. It's
• 7:38
  Speaker 2: an evolution thing.
• 7:38
  Speaker 1: I suppose as you load the cown and the truck
• 7:41
  Speaker 1: is thinking I never went to Europe, right, Sorry, um, yeah, yeah,
• 7:50
  Speaker 1: that's you know. I wonder if it'll come together at
• 7:52
  Speaker 1: some point. Although most of the representations of alterna foods,
• 7:59
  Speaker 1: whether it's eating bugs or alternative proteins. So we were kids,
• 8:04
  Speaker 1: that was a big eating bugs. Oh yeah, we're all
• 8:06
  Speaker 1: gonna be eating bugs by the time you're an adult
• 8:08
  Speaker 1: buyer reactors.
• 8:09
  Speaker 2: All of it was based on what was the worm craze?
• 8:13
  Speaker 2: Were we gonna eat worms?
• 8:14
  Speaker 1: Yeah, something like that. Yeah, my god, this conversation is
• 8:17
  Speaker 1: making me sick.
• 8:18
  Speaker 2: For some reason, I got involved in the worm craze
• 8:20
  Speaker 2: for a while. In what sense My shop teacher in
• 8:23
  Speaker 2: high school went all in on worms, So this would
• 8:27
  Speaker 2: have been late seventies, early eighties.
• 8:29
  Speaker 1: I guess he.
• 8:30
  Speaker 2: Went all in on worms when he thought that was
• 8:32
  Speaker 2: going to be the craze and converted his whole basement
• 8:36
  Speaker 2: into a worm farm and had uh tens of thousands
• 8:43
  Speaker 2: of worms and boxes wow, and the right lighting and
• 8:46
  Speaker 2: humidity and everything like that. And one time they went
• 8:49
  Speaker 2: on vacation and I fed the worms. There's like fifty
• 8:51
  Speaker 2: thousand head a worm that I was I was taking
• 8:53
  Speaker 2: care of ed.
• 8:54
  Speaker 1: I love it.
• 8:56
  Speaker 2: I was going in their basement, I was feed in mine.
• 8:58
  Speaker 2: I had to like dig up the dirt aerate it,
• 9:00
  Speaker 2: and then put the warm food in there and get them.
• 9:03
  Speaker 1: The right water, good gig. And he just thought that
• 9:05
  Speaker 1: this was going to be the thing. Wow, people were
• 9:07
  Speaker 1: gonna switch.
• 9:08
  Speaker 2: To worms, and then it never panned out, And I
• 9:11
  Speaker 2: remember they just let them all loose in their garden
• 9:13
  Speaker 2: after like two or three years of.
• 9:14
  Speaker 1: All this work and effort, waiting for the great worm
• 9:17
  Speaker 1: and craze to catch hole. Note to self play Pink
• 9:21
  Speaker 1: Floyd's waiting for the worms. Uh. Yeah. What I started
• 9:26
  Speaker 1: to say was, I think all of these alternate food
• 9:29
  Speaker 1: you know, or they're not crazes, they're like crazes talking
• 9:33
  Speaker 1: about how it's going to be a crazy Yeah, they're
• 9:35
  Speaker 1: all based on the assumption of never ending population growth.
• 9:39
  Speaker 2: At least in part, we'd all be starving and you
• 9:41
  Speaker 2: just couldn't come up with the food. And that hasn't
• 9:43
  Speaker 2: been the problem.
• 9:43
  Speaker 1: Oh yeah, And in fact, I was hoping we might
• 9:47
  Speaker 1: get to and probably will in the next couple of days.
• 9:51
  Speaker 1: A survey of all the countries around the world where
• 9:54
  Speaker 1: their governments are trying desperately to get people to have babies,
• 9:57
  Speaker 1: and how there's not a single program that's showing any
• 10:02
  Speaker 1: significant success.
• 10:03
  Speaker 2: And I would hope not any any trip or dollar
• 10:07
  Speaker 2: amount or whatever that could convince you to take on
• 10:10
  Speaker 2: the task of being a parent, right, not good?
• 10:12
  Speaker 1: Well, and more significantly, I think even than that is
• 10:16
  Speaker 1: that if you have, for whatever reason, suppressed the most
• 10:23
  Speaker 1: fundamental urge there is other than you know, breathing food
• 10:26
  Speaker 1: and water to reproduce.
• 10:30
  Speaker 2: Government's not gonna be able to talk you into it.
• 10:32
  Speaker 2: I can't believe people think they can. I just yeah,
• 10:36
  Speaker 2: I just think that's nuts.
• 10:37
  Speaker 1: I get why they're trying, but man, it's a long
• 10:40
  Speaker 1: shot at best. So you take a girl out to
• 10:46
  Speaker 1: have some nice lab grown flesh, take her back to
• 10:50
  Speaker 1: your place. Gross.
• 10:53
  Speaker 2: So why isn't there a bigger movement towards smaller ports
• 11:00
  Speaker 2: and restaurants that that's practically like, you know, the way
• 11:03
  Speaker 2: the culture change was around drunk driving and smoking. Why
• 11:07
  Speaker 2: isn't there more of a push for smaller portions?
• 11:11
  Speaker 1: I think because we're a fatter country than we are
• 11:13
  Speaker 1: a drunk one. I think a lot of big, heavy
• 11:17
  Speaker 1: Americans don't want to hear it. They want giant portions.
• 11:20
  Speaker 2: Well, how about all the you know, this is usually
• 11:22
  Speaker 2: driven by often by people I don't like, But like,
• 11:26
  Speaker 2: why isn't the academic lefty already skinny you know, Manhattan
• 11:30
  Speaker 2: based media crowd pushing for smaller portions everywhere? It just
• 11:34
  Speaker 2: seems like that would be a good idea.
• 11:36
  Speaker 1: Wow, that's a really interesting question.
• 11:38
  Speaker 2: I would I would like that. I'm even though I
• 11:42
  Speaker 2: have no self control, most of us don't. When when
• 11:45
  Speaker 2: Applebee's or whoever brings out the burger that's the size
• 11:49
  Speaker 2: of your freaking head and enough French.
• 11:51
  Speaker 1: Fries to choke a horse, it's just like, what is this?
• 11:56
  Speaker 3: Why?
• 11:57
  Speaker 1: Yeah? Yeah, I just I now, I'm at the point
• 12:01
  Speaker 1: in my life that I appreciate it when they have less.
• 12:05
  Speaker 2: Absolutely, I'm just surprised there wouldn't be a craze for
• 12:11
  Speaker 2: shrink Flation is happening everywhere. Shrink the portion sizes instead
• 12:14
  Speaker 2: of up in the price, make the portion smaller.
• 12:17
  Speaker 1: Yeah, but graying talk show hosts don't drive that market.
• 12:21
  Speaker 1: It's hungry young people. I don't know, Hanson, where do
• 12:24
  Speaker 1: you fall? Are you pleased when you get a giant whatever?
• 12:27
  Speaker 1: You think? Awesome? This place is great. Look at that Breedo.
• 12:30
  Speaker 1: It's a sizement Folkswagen. No, not at all. I had
• 12:34
  Speaker 1: one the other day and I just knew. Now I
• 12:36
  Speaker 1: just cut it in half. Yeah, the other part goes
• 12:38
  Speaker 1: home and then I end up throwing that away.
• 12:40
  Speaker 3: Yeah.
• 12:40
  Speaker 2: I've had friends where we've decided, let's remember for the future,
• 12:43
  Speaker 2: let's always order one thing and split it from now
• 12:46
  Speaker 2: on always because they're way too big. Yeah, but maybe
• 12:49
  Speaker 2: we're not representative of most people, like you're saying. Given
• 12:51
  Speaker 2: my brother, who's quite the eater, I don't think he
• 12:54
  Speaker 2: gets excited about giant portions the huge mountain French fries is.
• 13:02
  Speaker 1: It's so cheap and so easy for them to do.
• 13:05
  Speaker 1: And if you're the hungry type, but you you love that.
• 13:10
  Speaker 2: Yeah, but from a free market standpoint, if there were
• 13:14
  Speaker 2: much fewer, would you stop going there? Like you just
• 13:17
  Speaker 2: if Chili served small portions of fries, I would stop
• 13:21
  Speaker 2: going in there and go to Applebee's because they have
• 13:23
  Speaker 2: enough French fries to push out in a.
• 13:25
  Speaker 1: Wheelborrow me personally, or am I a two hundred and
• 13:27
  Speaker 1: thirty pounds thirty two year old just about most people? Yeah,
• 13:30
  Speaker 1: I don't know. I don't know. I'd say, hey, fry miser,
• 13:34
  Speaker 1: what is this the depression? Bring me out some fries.
• 13:37
  Speaker 1: I'm gonna wreck the place.
• 13:38
  Speaker 2: I have had a few experiences, especially this French rest
• 13:42
  Speaker 2: height at a French restaurant in San Francisco one time.
• 13:45
  Speaker 2: At the time, it was an incredibly expensive meal and
• 13:47
  Speaker 2: I think it was one hundred dollars a person, which
• 13:49
  Speaker 2: now is what it costs to you everywhere practically. But anyway,
• 13:52
  Speaker 2: it was a very expensive meal. And they brought out these.
• 13:55
  Speaker 1: Little thimbles full of things and I was like, what
• 13:59
  Speaker 1: is this. This is a tasting menu, what is this?
• 14:03
  Speaker 1: This is my meat?
• 14:04
  Speaker 2: This a little tiny little thing of meat, I know,
• 14:07
  Speaker 2: and bring you a like a little tiny little screen thing.
• 14:10
  Speaker 1: It was your salad. Oh yeah, that reminds me. Hey,
• 14:13
  Speaker 1: remind mister Armstrong to bring that up during the radio
• 14:16
  Speaker 1: show tomorrow. I have something I know you'll love, the
• 14:19
  Speaker 1: tiny portions at French restaurants. Yes, oddly enough.
• 14:22
  Speaker 2: That's gonna be our topic tomorrow. That was the only
• 14:27
  Speaker 2: time in my life though, that I've been disappointed in
• 14:28
  Speaker 2: a portion, and it was ridiculous.
• 14:30
  Speaker 1: I mean it was it was over the top. You
• 14:32
  Speaker 1: get the taste, you get the texture, you're done, moving on.
• 14:36
  Speaker 1: God dang it. I wit that.
• 14:38
  Speaker 2: The other day we got burgers and they were just
• 14:41
  Speaker 2: they were so enormous, just insanely enormous.
• 14:45
  Speaker 1: Yeah, yeah, you had a French restaurant like that. You're thinking,
• 14:51
  Speaker 1: I'm hungry, order in a pizza, send a message, have
• 14:54
  Speaker 1: it delivered right to your table. Anybody, you want any
• 14:59
  Speaker 1: food to your meal? Half a pizza delivered your table.
• 15:03
  Speaker 1: I'm all great, What am I supposed to do? I
• 15:06
  Speaker 1: went out to eat, all right?
• 15:08
  Speaker 2: And the thing they did at this expensive French restaurant
• 15:11
  Speaker 2: in San Francisco, it was like a different waiter for
• 15:14
  Speaker 2: every brown.
• 15:15
  Speaker 1: Oh good, that's important.
• 15:18
  Speaker 2: And the plates were so huge they were like the
• 15:21
  Speaker 2: size of a car tire. So I was part of
• 15:22
  Speaker 2: the presentation, big giant white plate with a tiny little thing,
• 15:27
  Speaker 2: and then like a sprinkle of some sauce that was
• 15:29
  Speaker 2: a different color over a ear.
• 15:30
  Speaker 1: Right right, fantastic? What am I supposed to eat? Then
• 15:35
  Speaker 1: the dude who brings that can't possibly be the guy
• 15:38
  Speaker 1: to bring the room temperature soup that I'm supposed to appreciate?
• 15:41
  Speaker 1: One half a spoonful of soup. Ooh, fennel and watermelon.
• 15:47
  Speaker 1: So you say your professor had you go into his
• 15:50
  Speaker 1: basement to feed the worms. Correct? Little did you know
• 15:54
  Speaker 1: that the worms were plotting your demise? That's true. They're
• 16:02
  Speaker 1: waiting for me to die.
• 16:03
  Speaker 2: I have no idea what he thought. Was I think
• 16:06
  Speaker 2: we were going to eat worms in the seventies. I
• 16:09
  Speaker 2: think that was the thing.
• 16:11
  Speaker 1: Or was it that they would be sold for fishing? No? No, no,
• 16:16
  Speaker 1: no no.
• 16:17
  Speaker 2: It was some new age craze thing where the rocks
• 16:19
  Speaker 2: were going to be really worth a lot of money.
• 16:22
  Speaker 2: He only had like three fingers left. Shop teacher, he said, yeah, yeah, yeah,
• 16:29
  Speaker 2: I guess that's it.