Grate Cheese and Butter Capers

[00:00:00] So I think it's time we get going, I guess.

[00:00:02] All right.

[00:00:03] Push the button, Glenn.

[00:00:04] Yeah, we'll just push the button.

[00:00:05] Come on, G.

[00:00:36] Greetings.

[00:00:37] This is the Long in the Boot podcast, the podcast coming to you from the heel of the boot of Southwest

[00:00:41] Louisiana.

[00:00:42] I am your host, G. Long.

[00:00:43] Sitting across the way, as always, is Deb.

[00:00:45] Hello.

[00:00:46] Hello, Deb.

[00:00:47] Hi, G.

[00:00:48] And we're back after much sickness and illness and all that kind of stuff.

[00:00:52] No, just an onslaught of bullshit.

[00:00:54] And if you'd like to call us and ta-ta us for being so sick, the area code is 337-502-9011.

[00:01:03] The email address is longintheboot at gmail.com.

[00:01:08] And the webpage is longintheboot.com.

[00:01:13] Oh, there you go.

[00:01:15] All right.

[00:01:15] That's it.

[00:01:15] I was wondering.

[00:01:16] It's been a while, so I didn't know if you were...

[00:01:18] Yeah, it's all still there.

[00:01:20] You always impress me.

[00:01:22] Okay.

[00:01:23] There you go.

[00:01:24] And it's been a while since we've gotten to sit down and just...

[00:01:26] It has.

[00:01:27] Chit-chat this way.

[00:01:28] And I miss that.

[00:01:29] Yep.

[00:01:30] And so now we're back and we got all this stuff to do.

[00:01:33] And I don't have strep throat.

[00:01:34] You don't have strep throat.

[00:01:35] And I'm actually feeling pretty good.

[00:01:36] I'm feeling fairly positive.

[00:01:41] Not dead.

[00:01:42] Not dead yet.

[00:01:44] There you go.

[00:01:44] All right.

[00:01:45] Well, then that means all is right in the world.

[00:01:47] That's right.

[00:01:49] I'm not sure where to begin.

[00:01:51] Do we begin locally, nationally?

[00:01:52] I don't want to bring our people down, so we're not going to...

[00:01:55] This is going to be a light episode.

[00:01:57] Well, real quick, I want to talk about something that came up this morning, actually.

[00:02:00] Oh, you are going to do local?

[00:02:01] Yeah, I'm going to dive right into this.

[00:02:03] Oh, okay.

[00:02:05] For years, people have been looking for a dressing, a salad dressing that was served at Shillelagh's

[00:02:11] in Lake Charles.

[00:02:12] Yes, the pink house dressing.

[00:02:14] The pink house dressing.

[00:02:15] It was on their shrimp salad.

[00:02:16] Which they now have at Big Daddy's in Lake Charles.

[00:02:19] Yes.

[00:02:20] They finally got a hold of the guy who created it, or at least made it.

[00:02:23] I think actually his dad probably created it.

[00:02:26] It was his family, yes, who had restaurants in Lafayette and Lake Charles.

[00:02:27] They had restaurants in Lafayette and Lake Charles.

[00:02:29] No names.

[00:02:31] Well, no, it was the China Garden.

[00:02:34] Oh, yeah.

[00:02:34] Because they had the flaming volcanoes that everybody loved so much.

[00:02:37] Oh, dear God.

[00:02:37] Anthony Bruce.

[00:02:38] Oh, yeah.

[00:02:38] We got hammered on those things.

[00:02:39] So many nights.

[00:02:40] And it was great.

[00:02:41] It was actually a really good Chinese restaurant.

[00:02:44] And Shillelagh's was owned as well by the family.

[00:02:48] And that was in the same building where the youngsters, Captain's Table, recently was in.

[00:02:54] But the building used to look a lot nicer.

[00:02:56] And it was inside too.

[00:02:57] Long before the Dairy Barn era.

[00:02:58] Long before, yes.

[00:03:00] And we've talked about our views.

[00:03:01] And then back in the 80s, it was Pat O'Carroll's.

[00:03:03] Well, anyway, it's come up today because Big Daddy's now has the pink house dressing.

[00:03:09] They're getting a supply of it.

[00:03:09] And the manager of Big Daddy's, who I'm not going to name anybody because I don't want to do that.

[00:03:14] Yeah, we don't need it.

[00:03:15] But announced it on the restaurant review page in Lake Charles.

[00:03:20] And there is an individual who says that he has the recipe and it was Pat O'Carroll's recipe.

[00:03:25] And, of course, the problem is, and there are a couple of people supporting his delusion that it was Pat O'Carroll's.

[00:03:33] And memory can be a tricky thing.

[00:03:34] Memory is a strange thing, but it's a delusion.

[00:03:37] Pat O'Carroll never had the pink house dressing.

[00:03:40] No.

[00:03:41] When I worked for Pat O'Carroll, which I did for quite some time, in fact, met my lovely wife.

[00:03:45] What's her name again?

[00:03:48] Deb.

[00:03:48] Hey, the bartender.

[00:03:49] The bartender.

[00:03:51] The bartender who was there for several years and myself as well.

[00:03:56] Through many iterations of that restaurant.

[00:03:57] And can guarantee that no way, no how did Pat O'Carroll's have the pink dressing.

[00:04:02] But one of the things that cracked me up was the statement that this individual said they had all the recipes from Pat O'Carroll's.

[00:04:11] And they were taken by the new shibali.

[00:04:13] Let me just go ahead and clue everybody in when we were working at Pat O'Carroll's.

[00:04:18] Recipes?

[00:04:19] That's pretty funny.

[00:04:20] Everything came from Cisco.

[00:04:22] The chicken came from Cisco.

[00:04:24] The hamburger patties came from Cisco.

[00:04:26] The fried cheese came from Cisco foods.

[00:04:28] Periodically, we would try something.

[00:04:30] Yeah, we'd occasionally try things.

[00:04:32] But for the most part, everything came from Cisco.

[00:04:34] And it was all generally just mixes.

[00:04:38] And the idea that there were recipes is ludicrous.

[00:04:41] And apparently I've just been misinformed about my entire...

[00:04:43] And now there's somebody...

[00:04:45] Yeah, I told Deb she was misinformed about how Pat O'Carroll's operated,

[00:04:49] even though she was there.

[00:04:51] And then also at Pat O'Carroll's later when it was on College Street.

[00:04:55] Yes.

[00:04:56] And if he had had the pink house dressing...

[00:04:57] And then the Big Easy Cafe when it was on College.

[00:04:59] If he had had the pink house dressing, he would have had it when it was on College Street.

[00:05:03] Yes.

[00:05:03] Because people were asking about it already.

[00:05:05] Yes.

[00:05:06] The individual I will not name for lots of reasons who says he has the recipe for the pink house dressing

[00:05:12] because it came from Pat O'Carroll's.

[00:05:13] By the way, no, you don't.

[00:05:15] Well, if you did, take a picture and show everybody.

[00:05:18] Take a picture and prove it.

[00:05:19] You've said for many, many years to people when they ask about it.

[00:05:22] Let me do it this way.

[00:05:23] Unless you post the picture, you, sir, are a liar.

[00:05:27] There.

[00:05:28] You're not even going to say misinformed.

[00:05:29] You're not even going to walk that line.

[00:05:31] All right.

[00:05:31] Nope, I'm done.

[00:05:32] I'm done.

[00:05:33] There's our local story.

[00:05:35] I do not forget.

[00:05:36] And I do not have hatred in my heart that makes me misremember things.

[00:05:40] No.

[00:05:40] And, again, if you had them and you didn't do anything with them, then what does it matter?

[00:05:45] And the guy who has the recipe I just learned is still alive when I was mistaken and thought he had passed away.

[00:05:52] Well, you know how the Internet is about telling you people have died.

[00:05:54] And I'm so glad to hear that he's doing well.

[00:05:56] And so that's a bonus.

[00:05:58] We, like, had a Lazarus incident today.

[00:06:04] Erasing.

[00:06:04] We thought somebody was gone.

[00:06:06] Okay.

[00:06:06] So, anyway, restaurant review page, pink dressing, Big Daddy's.

[00:06:10] It's good stuff.

[00:06:11] It's good stuff.

[00:06:12] It's really good stuff.

[00:06:13] I knew what went in it.

[00:06:14] I just couldn't remember the amounts.

[00:06:15] Amounts and all.

[00:06:16] Yeah.

[00:06:17] I wasn't a fan of seafood, so I never really.

[00:06:19] Well, you could have it on anything, but the shrimp salad with the pink dressing was the key.

[00:06:24] And Lake Charles, the old Lake Charles.

[00:06:27] And I could be mistaken, but I think they had the pink dressing at China Gardens, too.

[00:06:31] But I don't remember for sure.

[00:06:32] Yeah, I don't remember that one.

[00:06:34] And I'm willing to say I don't remember that.

[00:06:35] That's the key.

[00:06:36] There.

[00:06:36] That's the key.

[00:06:37] Because it does me no harm at all.

[00:06:40] Okay.

[00:06:40] Now, the Cajun spice dressing at Pat O'Carroll's on College Street.

[00:06:44] Yes.

[00:06:44] I do know how that was made.

[00:06:46] Well, yeah.

[00:06:46] And we have the seasoning for that one.

[00:06:48] And I have the recipe.

[00:06:49] Yes.

[00:06:50] Oh, and by the way, all of the Cajun food that was served at the Big Easy Cafe was mine.

[00:06:54] For a number of years.

[00:06:57] All the recipes were mine.

[00:06:58] You were in the lanyard as the best crawfish etouffee.

[00:07:01] Crawfish bisque.

[00:07:02] Oh, bisque.

[00:07:02] I'm sorry.

[00:07:02] Crawfish bisque.

[00:07:03] Thank you very much.

[00:07:04] Several years.

[00:07:05] And gumbo.

[00:07:06] Yep.

[00:07:06] We won the gumbo, too, a couple times.

[00:07:07] A couple times.

[00:07:08] All right.

[00:07:08] So there it is.

[00:07:10] Anyway.

[00:07:10] We argued with somebody on the internet.

[00:07:13] And won.

[00:07:15] See, even there, I don't know that anybody won anything.

[00:07:26] If you were, if you're one of the people who've been crying since Tuesday, are you out of your

[00:07:31] mind?

[00:07:32] Stop it.

[00:07:32] Did you really think that it was going to go any other way?

[00:07:34] I know.

[00:07:35] Well, you know what?

[00:07:35] I'm grateful to America.

[00:07:37] First, let me preface.

[00:07:37] Okay.

[00:07:38] I've made no illusions about the fact that I think Donald Trump is a piece of crap.

[00:07:44] I hate him.

[00:07:45] We were not fans of either.

[00:07:46] I've never liked him in the many, many, many years, long before he ever ran for president.

[00:07:51] I do not like the man personally.

[00:07:53] So there was no way I was going to support him.

[00:07:56] But at the same time, his opponent was an airhead.

[00:07:59] My Lord, could she not?

[00:08:01] She couldn't answer a single question when asked directly.

[00:08:05] So what it came down to really first, I'm grateful that America did send a message.

[00:08:09] I asked that they send a message and they did.

[00:08:12] It was very clear that he won.

[00:08:13] There was not going to be any.

[00:08:15] It's close.

[00:08:16] So we had no arguments happening there.

[00:08:18] So basically the Democratic side shut up.

[00:08:21] They cried.

[00:08:22] They said their piece.

[00:08:23] If they're going to leave the country, I guess they're going to leave the country.

[00:08:25] But ultimately, I think it just came down to one thing, which is they felt like Donald

[00:08:30] actually had some sort of plan.

[00:08:33] And Kamala was running on emotion, which is strictly the campaign of joy.

[00:08:37] The biggest thing of all.

[00:08:38] I'm about joy, but not running a country in a world that is not always joyful.

[00:08:43] Joe Biden is the lowest rated.

[00:08:44] His approval rating is lower than any president in history.

[00:08:47] And when she was asked what she would do different or how she would distance herself

[00:08:51] from his policies, she couldn't come up with a single thing, which means you're just

[00:08:54] Joe Biden running with an address.

[00:08:56] And after you were asked one time, don't you go back and actually plan an actual response?

[00:09:01] And you're going to go, hey, I need an answer for this question.

[00:09:03] And there was no answer.

[00:09:04] No answer was forthcoming.

[00:09:05] And the reason for that, and this is the best part, everybody out there who thinks there

[00:09:10] are two parties, you are kidding yourselves.

[00:09:13] There is one overarching, all-encompassing party, and it's the party of power.

[00:09:20] These two parties are the same.

[00:09:23] Their goal, it's a political machine.

[00:09:25] Just like the old political machines from the 1800s, they have one goal, that is to get

[00:09:30] votes and stay in power one way or another.

[00:09:34] And just because the Democrats lost, they haven't lost power.

[00:09:38] Those people, all those incumbents are still there for the most part because incumbents

[00:09:44] rarely lose elections.

[00:09:45] And that's because the system works the way they intend it to work, which is keep power

[00:09:51] in Washington.

[00:09:53] Do not let power go out to the states and the masses.

[00:09:57] And it doesn't matter who's in the White House.

[00:09:59] The policies are going to happen anyway.

[00:10:02] We are about to, mark my words, we're about to pivot away from Europe.

[00:10:05] And we're going to pivot towards China for our international viewpoints.

[00:10:12] And China is going to become the new enemy.

[00:10:14] We're going to start spending lots and lots of money with the military industrial complex

[00:10:19] to build big, beautiful ships, big, beautiful ships.

[00:10:23] And that's how this is all going to go.

[00:10:26] It was coming.

[00:10:27] It was obvious.

[00:10:28] It was telegraphed months ago.

[00:10:30] And anybody who actually thought that Kamala even had an up, even a tiny chance of winning.

[00:10:35] Are you out of your mind?

[00:10:37] The Democrats shot themselves in the foot early on by doing it the way they did.

[00:10:41] They forced Biden out.

[00:10:43] That pissed him off.

[00:10:44] And he immediately, he endorsed her.

[00:10:48] Which pigeonholed the party.

[00:10:50] They had to pick her because they couldn't look wishy-washy.

[00:10:53] And they picked somebody who was no question she was going to lose.

[00:10:56] Yes.

[00:10:56] We know that because the primaries.

[00:10:58] She was the least liked person in the primaries.

[00:11:01] She giggled maniacally.

[00:11:02] And her maniacal giggling is painful.

[00:11:06] And again, I'm all about joy and progress and moving forward.

[00:11:09] But be realistic.

[00:11:11] A leader has to lead.

[00:11:13] And we live in a world that is dangerous.

[00:11:15] And, well, we need somebody who's not her.

[00:11:20] And I don't like Donald either.

[00:11:22] But here we are.

[00:11:23] Yeah.

[00:11:23] There we go.

[00:11:24] So we're going to move forward in a country.

[00:11:26] No, we're going to not talk about that.

[00:11:28] No, because it's already happened.

[00:11:29] I want to talk about something.

[00:11:30] Oh, a slippery slope?

[00:11:32] Something slippery.

[00:11:34] That started on a...

[00:11:36] Something you can use as a good lube.

[00:11:39] We actually touched on this and didn't realize the depth that the bog went to.

[00:11:45] Yes.

[00:11:45] We jumped in on that episode a while back about bog butter.

[00:11:50] And bog butter, as nasty as that sounds, was kind of cool.

[00:11:53] Yeah.

[00:11:54] It was an interesting story.

[00:11:55] And then recently I came across a story that was about an extreme theft.

[00:12:03] A heist.

[00:12:04] A heist.

[00:12:05] On the level of a jewel heist, Ocean's Eleven kind of.

[00:12:09] Serious planning.

[00:12:10] All kinds of effort went into it.

[00:12:12] Probably a year or more of setting this heist up.

[00:12:15] Dun, dun, dun, dun, dun, dun, dun, dun.

[00:12:17] And it's tagged by British chef Jamie Oliver as the Gret Cheese Robbery.

[00:12:25] Great.

[00:12:26] The great.

[00:12:26] Yes.

[00:12:26] G-R-A-T-E-S.

[00:12:27] Because we've got to have wordplay.

[00:12:29] I mean, there are a lot of butter puns.

[00:12:31] Really?

[00:12:32] There are some cheesy butter puns out there.

[00:12:34] Oh, come on.

[00:12:36] Oh, we're going to have to do it the whole episode.

[00:12:37] You know it's going to happen.

[00:12:38] I don't have any ready to go.

[00:12:40] Oh, no.

[00:12:40] They're just going to come.

[00:12:41] They're just going to fly.

[00:12:42] Really?

[00:12:43] Like shit hitting a fan.

[00:12:44] Like Parmesan hitting a fan?

[00:12:46] Like Brie hitting the fan.

[00:12:48] Okay.

[00:12:48] There you go.

[00:12:49] There we go.

[00:12:49] Oh, that's so Gouda.

[00:12:51] Nah, boo.

[00:12:52] See?

[00:12:52] I told you it was just going to happen.

[00:12:54] All right.

[00:12:54] So.

[00:12:55] I'm going to wait.

[00:12:56] Moo.

[00:12:58] All right.

[00:12:59] It's called the case of the great cheese robbery.

[00:13:01] I didn't realize that there was so much money.

[00:13:04] And, well, it's just on a high level here.

[00:13:07] It's epic.

[00:13:08] There was a cheese.

[00:13:10] It began in July.

[00:13:11] Buyer was posing as a wholesale distributor for a major French retailer.

[00:13:16] He ordered 950 truckles of Hufford Welsh organic cheese.

[00:13:21] What's a truckle?

[00:13:22] I'm not sure.

[00:13:24] You've got the internet.

[00:13:25] You look.

[00:13:25] I'm sure it has something to do with the weight or the size.

[00:13:27] Probably one of those wheels.

[00:13:29] Can you spell truckle?

[00:13:30] T-R-U-C-K-L-E-S.

[00:13:33] Truckles.

[00:13:34] Had Hufford Welsh organic cheddar, Westcomb cheddar, and Pitchfork cheddar from a dairy

[00:13:40] called...

[00:13:40] A small barrel shaped cheese, especially when referring to cheddar.

[00:13:45] Cheddar.

[00:13:45] Okay.

[00:13:46] So a truckle.

[00:13:47] Yes.

[00:13:47] A wheel of cheese.

[00:13:48] They vary in size.

[00:13:49] They're coated in wax.

[00:13:50] And they were stolen from Neal's yard.

[00:13:54] They were bound in cloth.

[00:13:55] All right.

[00:13:56] You wouldn't think a whole lot of that.

[00:13:58] However, that cheese was due to be shipped to France in September.

[00:14:03] And then they realized they had been scammed.

[00:14:05] So from July to September, the invoices hadn't been paid.

[00:14:09] And all of their little...

[00:14:10] All the little dairies who provide this high-end gourmet cheese, expensive cheese,

[00:14:17] started asking for their money.

[00:14:19] But it never got shipped to the distributors in France.

[00:14:21] So they asked...

[00:14:23] The police asked on Instagram that they wanted to pull out...

[00:14:26] Put a call out to everyone within the esteemed cheesemonger community around the world.

[00:14:31] And if anyone is being offered or receives cheeses that they believe have been associated

[00:14:36] with the theft, particularly cloth-bound cheddars, that they should...

[00:14:41] And they'd have tags attached.

[00:14:43] Apparently, their actual, like, licensing of cheeses.

[00:14:46] Oh, yeah.

[00:14:46] Cheese is big, yeah.

[00:14:48] Well...

[00:14:49] Copyright type stuff.

[00:14:50] And cheese-related heists, well, actually...

[00:14:53] They brand...

[00:14:53] When they wrapped cheeses like cheddar in wax, they also sometimes will brand the cheese

[00:14:59] with a very slightly warmed brand.

[00:15:03] Oh, yes.

[00:15:04] And that way you can identify it.

[00:15:06] You know it's your cheese.

[00:15:07] It's been...

[00:15:07] Correct.

[00:15:07] Yes.

[00:15:08] So there have been other cheese-related heists that they mention in this particular story.

[00:15:16] Parmesan?

[00:15:17] Sure.

[00:15:18] Oh, yeah.

[00:15:18] Parmesan Reggiano or whatever it is.

[00:15:21] Yes, yes.

[00:15:22] The real thing.

[00:15:22] Worth up to $875,000 in 2015 was stolen.

[00:15:26] That was more than 2,000 wheels.

[00:15:29] So think about the planning.

[00:15:31] Yes.

[00:15:32] Because it's heavy.

[00:15:33] This is a heist.

[00:15:34] It's not like taking diamonds, you know, that are in a small bag.

[00:15:37] No.

[00:15:38] You can shove that up your poop shoe.

[00:15:41] Well, with a little help from some butter.

[00:15:43] Two years earlier, an Illinois man was accused of stealing 21 tons of cheese from Wisconsin.

[00:15:49] Hey, kids, that's 42,000 pounds to you and me.

[00:15:53] In July of this year, there was a German police officer fired for stealing cheddar from an overturned

[00:15:59] truck while he was attending a traffic accident.

[00:16:01] The officer lost an appeal against his dismissal, and he denied eating any of that cheese.

[00:16:07] So it has happened recently that this has been going on.

[00:16:11] Well, they have.

[00:16:12] There's an update to this story, and they have captured.

[00:16:17] Let's see if I can find the capture.

[00:16:20] They captured the cheese thieves.

[00:16:22] They did capture the cheese.

[00:16:22] Yes, because it was a whole, you know.

[00:16:24] It was a national incident.

[00:16:26] It was.

[00:16:27] International.

[00:16:27] International.

[00:16:28] On October 30th, we learned that the Metropolitan Police have made an arrest in connection with

[00:16:33] the theft.

[00:16:33] We are grateful for the progress they have made.

[00:16:38] Let's see.

[00:16:39] The theft involved.

[00:16:40] Okay, so you had a fraudulent buyer.

[00:16:42] It was like buying art, you know.

[00:16:44] He posed as a wholesale buyer.

[00:16:46] And that's the weird thing about a lot of these thefts between cheese and butter.

[00:16:51] It's people with money who are financing these thefts.

[00:16:56] It's on the level of wine and art.

[00:16:59] It's crazy.

[00:17:00] Well, so.

[00:17:01] You notice who's never involved in this?

[00:17:03] Americans.

[00:17:04] You know why?

[00:17:05] Because we were destroyed.

[00:17:07] Our idea of cheese, somewhere along the way, got destroyed because of American cheese.

[00:17:13] I don't know.

[00:17:14] Wisconsin and their cheddar.

[00:17:15] I mean, I've got.

[00:17:16] Yeah, but it's just not the same.

[00:17:17] This story led to a rabbit hole of epic proportions because this is age old.

[00:17:24] Do we go back?

[00:17:25] We always go back.

[00:17:25] Oh, I can talk about the history of cheese.

[00:17:28] Well, here.

[00:17:28] Let me start with the one, the oldest.

[00:17:30] The very oldest that we have on record now.

[00:17:33] Of a theft?

[00:17:34] No, of a cheese.

[00:17:36] Oh, the oldest cheese?

[00:17:37] 3,600-year-old coffin of a young woman in Hong Kong was excavated in China 20 years ago.

[00:17:44] Archaeologists discovered a mysterious substance laid out in a necklace around her neck.

[00:17:51] Really?

[00:17:52] Yes.

[00:17:52] You know what it was made of?

[00:17:54] It was made of cheese.

[00:17:56] Wow.

[00:17:57] So they believe now that that was the oldest cheese ever.

[00:17:59] It's a type of kefir.

[00:18:01] Oh.

[00:18:02] 3,600 years.

[00:18:04] Made from cow and goat milk.

[00:18:06] So like a thick yogurt.

[00:18:07] I don't understand how kefir is classified as cheese, but okay.

[00:18:10] Well, it's on the level.

[00:18:12] It's a fermentation.

[00:18:13] It's fermented milk.

[00:18:14] Yeah.

[00:18:15] Lactobacillus.

[00:18:16] So that's.

[00:18:16] And the microbes were still viable in it.

[00:18:20] Oh, yeah.

[00:18:20] They got nowhere to go.

[00:18:21] So they believe, of course, that that traveled across Eurasia, you know, through the trade system.

[00:18:27] Actually, what they thought was that goat herders and merchants would put milk in their barrels and bags and such,

[00:18:35] and they'd put them on the back of their pack animals.

[00:18:37] And as they traveled, it would get shaken.

[00:18:39] Well, as it turns out.

[00:18:41] Yeah.

[00:18:41] The production of cheese predates human recorded history.

[00:18:46] They know that cheese has been around for well over 7,000 years.

[00:18:52] Humans likely develop cheese and other dairy foods by accident, probably as a result of transporting milk in bladders made from the ruminants.

[00:19:02] That's cows or goats or sheep stomachs as their inherent supply of rennet in the stomach would encourage curdling.

[00:19:11] And we have no idea where cheese making originated.

[00:19:15] It could have originated in the Sahara, the Middle East, Central Asia or Europe.

[00:19:20] We do not know.

[00:19:23] So the earliest direct evidence for cheese making is found in excavated clay sieves.

[00:19:28] These are hold pottery pieces, which are over 7,000 years old, and they have dried remains, which show that it was cheese.

[00:19:36] But why was she wearing it as a necklace and jewelry?

[00:19:40] Maybe that was her thing.

[00:19:41] Maybe that's what she did.

[00:19:42] Oh, she was a cheesemonger.

[00:19:44] Well, chances are women would have been responsible for making cheese.

[00:19:47] Yes, yes.

[00:19:48] So why not?

[00:19:50] Well, and you know, butter was actually used in mummification.

[00:19:53] And this is my question, by the way.

[00:19:55] When you make cheese, you need rennet to cause the coagulation of the milk.

[00:19:59] Rennet is found in the stomachs of calves.

[00:20:03] Okay.

[00:20:04] So who was the first person that went, hey?

[00:20:08] Marjorie, would you get me a cracker, please?

[00:20:10] So I'm thinking maybe they cut open a calf and saw the curdled milk and thought that was interesting.

[00:20:17] What is that?

[00:20:17] Or they put milk in a calf's stomach because it's the fourth stomach.

[00:20:22] Not the first, not the second, not the third, but the fourth stomach is where rennet is found.

[00:20:27] Is that closest to the end?

[00:20:29] Yes.

[00:20:30] And what they think that does for a calf.

[00:20:33] Like it processes through each stomach and then changes its shape?

[00:20:36] No, it processes through each stomach and the cow gets whatever it needs from it.

[00:20:40] Takes it.

[00:20:41] And then some sort of bacteria is left over, microbes?

[00:20:45] Well, the rennet in their stomach then causes what's left to curdle, which would make the calf process it slower.

[00:20:52] It's actually a slowing down process of the calf's digestive system.

[00:20:57] Yeah, okay.

[00:20:58] Which is really kind of interesting.

[00:20:59] But again, begs the question, why taste it?

[00:21:02] So the first thing that people long ago did was they began adding salt, which allowed it to curdled milk.

[00:21:11] They would add salt to the curdled milk.

[00:21:14] And once they did that, the flavor profile completely changes.

[00:21:19] Then they began putting that into molds and squeezing the curds to get all of the liquid out.

[00:21:26] Get the juice out, yeah.

[00:21:26] And so chances are hard salted cheese is likely to have been the first form of cheese where it was intentionally made.

[00:21:38] Like curds and whey, which is really just the liquid in the curds.

[00:21:42] People ate that anyway.

[00:21:44] But in a hot, dry climate, you need hard cheese.

[00:21:48] Yeah.

[00:21:49] And the further north you go, the less salt was used in cheese.

[00:21:54] And the softer the cheese would be.

[00:21:55] And then, of course, in wet areas, you have a suitable environment for microbes and molds to give aged cheeses their flavors.

[00:22:06] The earliest written evidence, and we have written evidence of cheese, is Sumerian cuneiform text from the third dynasty, which dates to the second millennium B.C., so 2000 B.C.

[00:22:21] Earliest cheeses were sour and salty and similar in texture to cottage cheese or feta.

[00:22:29] Yeah.

[00:22:30] Yeah.

[00:22:30] And they found several mummies with cheese in the tomb with the mummies.

[00:22:35] Yes.

[00:22:36] Not just in Europe, but also in Greece and in China.

[00:22:39] How about that?

[00:22:41] All right.

[00:22:41] So worldwide.

[00:22:43] Well, and it was important for health as well.

[00:22:46] It was important for health.

[00:22:47] Rituals.

[00:22:48] Yes.

[00:22:48] And think about once you make it into cheese, it can last for a really long time.

[00:22:53] Well, that's why I said for health.

[00:22:55] During lean periods, you've got something to eat.

[00:22:57] Yeah, and dairy.

[00:22:58] I mean, it gives you your dairy.

[00:23:00] And that led us to, in the investigation of the cheese heist, it led to the number of butter heists.

[00:23:09] Yes.

[00:23:10] Butter has been amazing.

[00:23:11] Butter is right there with cheese making.

[00:23:13] Yes, and in cost.

[00:23:15] Butter can be quite expensive.

[00:23:16] There are some serious gourmet butters out in the world.

[00:23:19] I have the price of the most expensive butter.

[00:23:21] All right, what is it?

[00:23:23] $875 a pound.

[00:23:25] $875 a pound.

[00:23:26] For butter.

[00:23:27] You know what, though?

[00:23:28] I'd pay that over a bottle of wine.

[00:23:31] I'd rather the butter.

[00:23:33] Over an $800 bottle of wine, yeah.

[00:23:35] Yes.

[00:23:35] Equivalent.

[00:23:36] Yes, equivalent.

[00:23:36] Or an $800 wheel of cheese.

[00:23:38] I'd take the cheese overall.

[00:23:41] Yeah, cheese is a...

[00:23:42] Yeah, cheese is up there.

[00:23:43] Well, when we went to Europe, once I got that...

[00:23:45] Oh, when we went to the...

[00:23:46] Old, it was called Old Sheep Cheese.

[00:23:49] Yes.

[00:23:50] But it was amazing.

[00:23:51] And you just walked around a big square bar and just sampled cheeses.

[00:23:56] But I bought a block of that.

[00:23:57] Oh, yeah.

[00:23:58] And I bought bread and I bought little baby tomatoes.

[00:24:00] And that was what I ate almost the entire time we were on the road.

[00:24:04] We had to get rid of it.

[00:24:05] We couldn't take it back.

[00:24:06] It was amazing.

[00:24:06] It got a little bit of salami.

[00:24:07] You're not traveling with cheese across the pond.

[00:24:12] No, no.

[00:24:13] They don't like that.

[00:24:14] No, they don't like that.

[00:24:14] They get really weird about that.

[00:24:15] They get very upset by that.

[00:24:16] Which is really strange because it's cheese, man.

[00:24:19] What are you worried about?

[00:24:21] You're worried about the integrity of your cheese.

[00:24:24] You may foul our great American cheese food product.

[00:24:28] All right.

[00:24:28] Well, they brought it to Wisconsin, so at least we got the cheddar.

[00:24:31] Do you want to move over to the butter?

[00:24:33] Are we going to slide right into butter?

[00:24:35] Well, we can.

[00:24:36] You have more cheese?

[00:24:38] Well, I think it's interesting that the mold thing.

[00:24:41] Well, yeah.

[00:24:42] It's important, though.

[00:24:44] Mold ripened cheeses ripen very quickly compared to hard cheeses, which take years.

[00:24:49] To mold.

[00:24:50] And so the reason they added mold to cheeses was to get them to ripen faster.

[00:24:56] Yeah.

[00:24:56] And then camembert and brie are ripened internally,

[00:25:00] and they are pierced with stainless steel wires to promote air inside,

[00:25:05] which will help spore germination inside the cheese.

[00:25:09] So your fromage is alive.

[00:25:12] Right.

[00:25:13] Biology is happening.

[00:25:13] Also, sometimes yeasts are put in,

[00:25:18] which help contribute flavor and texture.

[00:25:22] Yeah.

[00:25:22] Well, that's part of the joy of eating cheese.

[00:25:25] Oh, and something else I learned, Roquefort cheese, which is used for real blue cheese dressing.

[00:25:30] Not blue cheese, yeah.

[00:25:31] Roquefort.

[00:25:32] It is actually a form of penicillin.

[00:25:34] Oh, wow.

[00:25:35] Yeah.

[00:25:36] So it kept everybody healthy and kept your flora.

[00:25:39] Unless you were allergic to penicillin, I suppose.

[00:25:41] I suppose.

[00:25:41] And then it just killed you outright.

[00:25:43] Okay.

[00:25:44] Break out.

[00:25:44] Yeah.

[00:25:45] No explanation.

[00:25:46] He just died.

[00:25:48] Up and died.

[00:25:49] He just ate a cracker with some cheese.

[00:25:51] Bill was just having some cheese and he died.

[00:25:52] He's using crackers, Gromit.

[00:25:55] That's weird.

[00:25:56] The same thing happened to Biff when he was eating peanuts.

[00:25:59] So what are you saying?

[00:26:00] Like one out of 6,000?

[00:26:02] Yeah, well, you know.

[00:26:03] All right.

[00:26:03] I don't know the numbers.

[00:26:04] I'm just making crap up.

[00:26:06] You make it up.

[00:26:06] Yeah.

[00:26:07] All right.

[00:26:07] Because we're not experts.

[00:26:09] Like somebody saying there are recipes about it.

[00:26:11] Anyway.

[00:26:13] Again, we are not experts.

[00:26:15] But I do remember living in the 80s and 90s.

[00:26:18] I may not be an expert, but I do remember being alive.

[00:26:23] All right.

[00:26:24] All right.

[00:26:24] So anyway, so cheese is our friend.

[00:26:27] Enjoy cheeses.

[00:26:28] Cheese is your friend.

[00:26:28] Yes.

[00:26:29] Never trust a diet.

[00:26:30] Praise cheeses.

[00:26:31] That does not let you have cheese.

[00:26:32] Wow.

[00:26:33] That does not let you have cheese.

[00:26:35] That's right.

[00:26:35] I can't do it.

[00:26:36] I'm not going to.

[00:26:37] I refuse.

[00:26:38] Yes.

[00:26:38] I would think at any given time we probably have at least six varieties in our refrigerator.

[00:26:43] Currently we have one, two, three, four, five.

[00:26:46] Yeah.

[00:26:46] I have no feta right now.

[00:26:48] I am out of feta.

[00:26:48] Oh, we're out of feta?

[00:26:49] I am out of feta.

[00:26:49] We have four of them.

[00:26:51] Oh, all right.

[00:26:52] Damn.

[00:26:53] Well, times are tough.

[00:26:55] We're in a tight spot.

[00:26:56] We got to get some cheese.

[00:26:57] We need to get some cheese.

[00:26:58] So, of course, cheese and butter are so closely, you know, united.

[00:27:03] Well, I don't know if you know this, but they actually come from the same thing.

[00:27:07] Yeah.

[00:27:08] Really?

[00:27:08] You don't say.

[00:27:09] Yes.

[00:27:09] Yes.

[00:27:09] It's weird.

[00:27:09] I know.

[00:27:10] Butter is as old as civilization.

[00:27:12] Ancient Rome.

[00:27:12] Much like cheese.

[00:27:13] It was medicinal.

[00:27:14] They used it for coughs.

[00:27:16] They put it on their aching joints.

[00:27:17] Do you know what Romans didn't put butter on, though?

[00:27:21] Crackers?

[00:27:21] Bread.

[00:27:22] Oh.

[00:27:23] They soaked it in olive oil.

[00:27:25] Yeah.

[00:27:25] But they used butter for all manner of things except.

[00:27:27] Well, that's what I'm saying.

[00:27:28] They put it on their aching joints.

[00:27:30] They drank it for cough syrup.

[00:27:32] Because barbarians, those in the north, put butter on their bread, and the Romans saw

[00:27:37] that and was like, oh, how unsophisticated is that?

[00:27:40] Why aren't they using olive oil like a good man?

[00:27:42] We're too cool for that.

[00:27:43] Yeah.

[00:27:44] We're bad.

[00:27:44] Well, you know what?

[00:27:45] It is regional as far as like, we've got olives.

[00:27:48] We're loaded up with olives.

[00:27:50] Yeah.

[00:27:50] So more than our share.

[00:27:52] The Hindus would use it as an offering to Krishna.

[00:27:56] Tins of ghee, you know, the clarified butter, for at least 3,000 years.

[00:28:00] In the Bible, butter is food for celebration.

[00:28:02] It's often associated with the wealthy, of course.

[00:28:05] It was first mentioned when Abraham and Sarah offered their three visiting angels a feast

[00:28:10] of meat, milk, and creamy yellow spread.

[00:28:15] Creamy yellow.

[00:28:17] Yes.

[00:28:17] Now, bog butter could be made out of dairy or animal fat.

[00:28:21] Well, and you know what we neglected too was with the cheeses, camel milk.

[00:28:26] Oh, I forgot about that.

[00:28:27] Yes.

[00:28:28] They would use that too.

[00:28:28] And we won't even get into the whole lactose intolerant thing because mankind, for most

[00:28:34] of, I mean, they were lactose intolerant.

[00:28:36] Well, adults.

[00:28:37] Yes.

[00:28:38] After weaning.

[00:28:39] And it depended on where you were.

[00:28:41] And it regional, then it started to...

[00:28:43] If you didn't drink cow's milk as a child, then you were lactose intolerant.

[00:28:46] So evolution happened.

[00:28:47] You know, Northern Europeans had an easier time with it.

[00:28:50] Because of cows.

[00:28:51] Yeah.

[00:28:51] Exactly.

[00:28:52] There you go.

[00:28:54] The nomads, we said, made their first butter by accident.

[00:28:58] Yeah.

[00:28:59] Having it in containers and then just moving around and it basically just all that churning.

[00:29:05] Because you can do it yourself.

[00:29:06] I mean, you put milk, whole milk, in a mason jar, put the lid on it and just start shaking

[00:29:12] it.

[00:29:12] Yeah.

[00:29:13] And you keep shaking it and keep shaking it.

[00:29:15] You're going to get butter and you're going to get some butter milk.

[00:29:18] You're going to get biceps.

[00:29:19] And then you can spread that butter on your sore biceps.

[00:29:22] There you go.

[00:29:23] Butter, it seems, though, was the fat of choice for Northern Europeans, right?

[00:29:28] So much so that a Greek poet derisively referred to barbarians from the North as butter eaters.

[00:29:35] Butter eaters.

[00:29:36] Oh, what?

[00:29:37] Oh, those scubs.

[00:29:38] And the climate, right?

[00:29:40] Climate played a huge role in regional taste, cooler weather, Northern latitudes.

[00:29:44] You could store your butter longer.

[00:29:46] But by the 12th century, the butter business was booming across Europe.

[00:29:51] Bitter, batter, butter business booming.

[00:29:53] Yeah, yeah.

[00:29:54] By the way, the animals most associated with butter, sheep, goats, buffalo, yaks, and cows.

[00:30:00] Oh, wow.

[00:30:00] Yaks.

[00:30:01] Yak butter.

[00:30:02] Yak butter.

[00:30:02] I wonder what that's like.

[00:30:03] I bet it's fragrant.

[00:30:04] Do you suppose it makes you yak?

[00:30:07] Don't talk back.

[00:30:09] And salt also important here in this process.

[00:30:12] Salt is part of that preservation.

[00:30:14] Yep.

[00:30:15] Preservative process.

[00:30:15] And you've got to wash your butter, too, when you make butter.

[00:30:17] You have to wash it.

[00:30:18] In Norway, the king would demand a full bucket of butter every year as a tax from his people's.

[00:30:24] Middle Ages, of course, butter, they were hooked, right?

[00:30:28] It was even popular among the peasants.

[00:30:30] It was a cheap source of nourishment and the nobility, of course, for their cooking and their meats and their vegetables.

[00:30:37] And during Lent, you couldn't use butter.

[00:30:40] There was until the 1600s, butter eating was banned during Lent.

[00:30:44] So that's how impressive it is.

[00:30:46] Because it was an animal product.

[00:30:48] Yes, exactly.

[00:30:49] So I wonder what they used when that happened.

[00:30:50] Did they have to use olive oil, you think?

[00:30:52] During that time, did they oil, I guess?

[00:30:53] I don't know.

[00:30:53] But, I mean, where did they get their oil?

[00:30:55] They used animal fat for everything.

[00:30:57] Were they not allowed to cook?

[00:30:58] I don't know.

[00:30:59] I don't know.

[00:31:00] America's consumption of butter is about 18 pounds of butter per capita.

[00:31:05] Nearly a stick and a half per person a week.

[00:31:08] And, oh, by the way, when you make butter, the milk you have left over, that's true buttermilk.

[00:31:14] Yes.

[00:31:14] The stuff that you get at the store that's called buttermilk today is actually fermented skim milk.

[00:31:20] It's fermented externally.

[00:31:24] True buttermilk is what's left over once you make butter.

[00:31:28] Oh, yeah.

[00:31:29] It sits at the bottom of the jar.

[00:31:30] Your buttermilk will be stuck to the sides and your buttermilk will be at the bottom.

[00:31:35] Will be at the bottom and you can scrape it.

[00:31:37] Well, just like clarifying your own butter.

[00:31:39] Clarifying butter is extensive.

[00:31:39] Well, that's why you wash butter.

[00:31:40] You wash butter in water and you fold it and squish it and fold it and squish it.

[00:31:45] And that's to get all of the buttermilk out because that will make your butter get bitter and go bad.

[00:31:50] We don't want no bitter butter.

[00:31:52] We don't want no bitter butter.

[00:31:53] No, no.

[00:31:53] Because then your batter's bitter.

[00:31:55] Yes.

[00:31:56] And bitter butter makes bitter batter.

[00:31:59] Wow.

[00:32:00] Thank you.

[00:32:00] I didn't expect that we were going to slide there, but okay, we did.

[00:32:04] Well, it's all the lube.

[00:32:06] You can slide right in.

[00:32:08] Oh, the euphemisms.

[00:32:09] Okay.

[00:32:10] So did you, I thought you had some information on?

[00:32:16] The history of things that have happened with butter.

[00:32:19] Oh, the war.

[00:32:20] Because I have three mysteries, you know.

[00:32:24] Mysteries?

[00:32:25] Mystery crimes.

[00:32:26] Oh.

[00:32:26] Yes.

[00:32:27] We know how people love those crime stories.

[00:32:30] I will say that the butter, I just want to get this out, butter goes back to the Neolithic

[00:32:36] era in Africa.

[00:32:37] They were the first we actually see.

[00:32:40] Have record.

[00:32:40] Yes.

[00:32:41] And then later the Sumerians, once again those darn Sumerians, describe how to make butter

[00:32:46] from cattle.

[00:32:47] Did they have a recipe?

[00:32:49] They do.

[00:32:50] They actually explain how it's done.

[00:32:52] Can they take a picture of it and prove it on the internet?

[00:32:55] So, not on my internet right now, but so in his natural history, Pliny the Elder calls

[00:33:05] butter the most delicate of foods amongst barbarous nations.

[00:33:10] And then goes on to talk about all of its medicinal properties.

[00:33:13] Well, Pliny was very chatty.

[00:33:15] He was.

[00:33:15] He was extremely informative.

[00:33:17] And the physician Galen described butter as a medicinal agent only.

[00:33:21] So, like, if you had sore joints, they would tell you to rub butter on your joints.

[00:33:24] I just told you that.

[00:33:25] Well, I know.

[00:33:25] But imagine people out there just taking butter and just getting all greasy elbows and knees

[00:33:30] and everything else.

[00:33:33] It gets all over the sheets and doesn't wash out.

[00:33:36] The Scandinavian countries were the first to export butter to other places.

[00:33:41] And then butter gradually built up.

[00:33:44] But here's the funny part.

[00:33:46] The nobles, the nobility, still didn't eat butter until the 16th century.

[00:33:51] Yeah, they would use it for cooking and such.

[00:33:53] But they weren't because the peasants were eating it.

[00:33:55] Yeah.

[00:33:56] It's what they eat.

[00:33:57] And they also used it for, get this, light.

[00:34:00] Yes.

[00:34:01] They used butter to fuel lamps.

[00:34:04] And then you don't have to kill a poor whale.

[00:34:06] And luckily for us.

[00:34:07] Which is kind of challenging.

[00:34:09] Early in the 16th century, an archbishop finally said, hey, it's okay to burn butter

[00:34:14] during Lent.

[00:34:16] Don't you eat it?

[00:34:17] Don't you eat it.

[00:34:17] Don't you be dipping your bread.

[00:34:19] Can I dip my bread in my lantern?

[00:34:23] Lantern bread.

[00:34:24] And, of course, we have bog butter.

[00:34:27] And bog butter that is found today is still edible for the most part.

[00:34:33] Although, apparently, the color is off-putting for a lot of people.

[00:34:38] And the taste is also somewhat off-putting for a lot of people.

[00:34:42] Although, it's been known for people to find bog butter and still eat it.

[00:34:45] Okay.

[00:34:46] Well, you know, they asked one of the archaeologists studying the butter necklace on the Chinese

[00:34:53] corpse if she had tried it.

[00:34:55] And she's like, no, I don't think we'll be eating any of that.

[00:34:59] So not everybody's willing to dive in.

[00:35:02] Now, during World War II, butter consumption went way, way down because butter was being

[00:35:07] used to supply the military.

[00:35:09] It was being rationed.

[00:35:10] And so, gradually, the popularity of margarine came to be.

[00:35:15] Margarine, which was developed, actually, in Germany, weirdly enough.

[00:35:20] But in the 50s, 60s, and 70s, this big push came to get people to eat more margarine because

[00:35:26] it was believed that butter was unhealthy.

[00:35:29] Yes.

[00:35:29] And, of course, what has happened now is it's turned out that margarine was the unhealthy

[00:35:36] thing.

[00:35:36] Yeah, not the butter.

[00:35:37] Yeah.

[00:35:37] The real stuff is better for us.

[00:35:39] Our body can process that.

[00:35:41] Well, real food is always going to be better, I think, than not.

[00:35:45] Well, maybe that leads to why so many young children now are getting colon cancer.

[00:35:50] I mean, we eat things that are chemical laden and just weird.

[00:35:55] And some things that are kind of interesting, I still think are interesting, is in America,

[00:36:02] if butter is unsalted, the printing on the paper is red.

[00:36:07] And if it is salted, it's blue.

[00:36:09] Yes.

[00:36:10] But I've noticed that a few companies now have started gradually changing that and just using

[00:36:16] whatever they want.

[00:36:18] Oh, getting away from the...

[00:36:20] It's a system.

[00:36:20] Yeah.

[00:36:21] We need that.

[00:36:21] It's like a hack.

[00:36:22] Hey, look, there's a hollandaise recipe right there.

[00:36:25] Oh, and you need that for our sparkle.

[00:36:27] Not really.

[00:36:28] For the white asparagus?

[00:36:29] Egg yolk and melted butter.

[00:36:30] Oh, okay.

[00:36:31] All right.

[00:36:32] Probably not.

[00:36:33] So...

[00:36:34] So...

[00:36:35] Then butter was very valuable in the wartime because it was being rationed, right?

[00:36:40] There was actually a gray and black market for butter.

[00:36:43] Yes.

[00:36:44] So in America, there were gangs of butter thieves.

[00:36:48] They robbed in Minnesota and Iowa creameries.

[00:36:52] They stole transport vehicles.

[00:36:54] Like, it was no different than taking, you know, somebody's moonshine during their delivery.

[00:37:01] Creameries that provided butter for companies like Land O'Lakes in the 20s.

[00:37:05] So we're talking like the 1920s, throughout the entire 20s.

[00:37:09] An article in 1928, Land O'Lakes Creameries had been instrumental in securing the conviction

[00:37:14] of three different gangs of butter thieves.

[00:37:17] They ended up serving sentences in the Stillwater Penitentiary.

[00:37:21] Ooh.

[00:37:22] But in 1922, there was a theft of 500 pounds of butter, a high-speed chase, a clean getaway.

[00:37:30] Butter burglars steal nine boxes of butter, proclaimed the headline.

[00:37:35] The theft was discovered by the general store manager, whose store was on the upper level

[00:37:42] of the creamery building.

[00:37:43] So they loaded it up in their wagons and sped away.

[00:37:49] They were followed behind.

[00:37:52] It just goes into a hole.

[00:37:55] The butter bandits were unscathed.

[00:37:57] Oh, thank goodness.

[00:37:58] Highwaymen then stole a truck with $700 worth of butter in Chicago.

[00:38:02] 176 tubs of butter were stolen at the Kokutoa Creamery.

[00:38:07] Kokutoa?

[00:38:08] Hmm.

[00:38:08] Interesting.

[00:38:09] One of the most puzzling robberies of recent date, it said, neither butter nor truck have

[00:38:13] been located.

[00:38:14] I assume the evidence was, you know, ingested.

[00:38:19] Yeah.

[00:38:19] Probably so.

[00:38:20] And that was just one here in the U.S. in the 20s.

[00:38:24] And that was, well, I guess that was after World War II or I.

[00:38:28] Yes.

[00:38:28] I mean, so I don't know that it was still, it wasn't being rationed then.

[00:38:31] It was still obviously valuable.

[00:38:35] 1948, we've got robbers in a dairy in Winnipeg.

[00:38:40] Apparently Montreal in Canada has a huge problem with butter heists.

[00:38:45] The butter mafia.

[00:38:46] Yes.

[00:38:47] Yes.

[00:38:48] Apparently butter, the 4,000 pounds they left in the freezer, but they stole 931 pounds wrapped

[00:38:55] in one pound packages.

[00:38:56] So it was going to be easy to get rid of.

[00:38:58] That is a lot of butter.

[00:38:59] That is a lot of butter.

[00:39:00] So it really has to be well planned.

[00:39:02] Butter as a commodity at post-war supply chain, 70 cents per pound wholesale.

[00:39:09] There you go.

[00:39:09] So I guess in 1948 that was quite expensive.

[00:39:12] The thing I read about too with butter is in Europe, many restaurants actually license their

[00:39:18] butter from specific farms.

[00:39:21] Yes.

[00:39:21] Because they have a certain flavor profile.

[00:39:23] Well, that was how they figured it out in the most recent cheese.

[00:39:26] Cheese heist.

[00:39:27] Yeah.

[00:39:28] Let me finish with this one in Winnipeg just because it takes a little bit of a turn.

[00:39:33] So the thieves had given the police a slip in this one, but a good Samaritan.

[00:39:37] Well, they were looped up.

[00:39:39] A good Samaritan named John Buchetta contacted the dairy the next day looking for a reward.

[00:39:47] He worked for a family business snack bar nearby the dairy with his parents who had opened

[00:39:55] the store in the early 20s and they all lived at the residence in the back.

[00:39:59] So the family was already known apparently to the police in that town.

[00:40:02] Um, his father had had some hinky business as a, he would basically break into other shops

[00:40:08] and steal their crap, steal their stuff.

[00:40:11] Yeah.

[00:40:11] So I don't know.

[00:40:12] Merchandise like cigarettes and stuff.

[00:40:14] And then he'd bring it back to his store and sell the stolen merchandise.

[00:40:18] So Bucha called the police.

[00:40:19] So an entrepreneur.

[00:40:20] Yes, he was.

[00:40:21] He was a go-getter.

[00:40:22] Um, he decided to contact the dairy and ask for a reward.

[00:40:26] Uh, if somebody found the butter.

[00:40:28] Uh, of course they found all the butter in his back, uh, back store.

[00:40:32] It was rated.

[00:40:33] They found 615 pounds, a value of $650 stashed in a shed.

[00:40:38] He told the police that he was out walking his dog the night of the robbery when he noticed

[00:40:45] two men getting out of a van and unloading something behind a wood pile near, uh, near his house.

[00:40:50] He waited until they were finished, then went to check it out and lo and behold, butter,

[00:40:56] 615 pounds of butter.

[00:40:58] So he went back home and got a toboggan.

[00:41:01] As you do.

[00:41:02] As you would, cause it had snowed.

[00:41:03] Sure.

[00:41:04] Which had covered the tracks of the car leaving or the van leaving.

[00:41:07] So he could have gotten away with it, but he brought the stash home.

[00:41:10] Um, and, and then tried to decide if he should call the police.

[00:41:14] He could have gotten away with it if it hadn't been for those darn kids.

[00:41:17] Well, no, it was that dog walking.

[00:41:19] Oh, yeah.

[00:41:19] So, and, and his story apparently fell apart as he was, uh, as he was questioned by police.

[00:41:25] Yeah.

[00:41:26] So let that be a lesson to you, butter thieves.

[00:41:29] Yes.

[00:41:30] You're going to, you're going to go down.

[00:41:31] You're not getting away with that.

[00:41:32] That's right.

[00:41:33] No.

[00:41:34] Um, so I have a, we've, we actually hit on this one time before a long time ago, but, uh,

[00:41:39] one of the very first student protests in American history.

[00:41:43] We did talk.

[00:41:43] Was, was caused because of butter.

[00:41:46] Bad butter.

[00:41:47] Um, uh, a decade before the American revolution, Harvard's great butter rebellion of 1766 was

[00:41:55] the first sign of America's spirit as, as a group of people who were into civil disobedience.

[00:42:01] Gourmet connoisseurs.

[00:42:03] And it started from a Harvard dining hall.

[00:42:05] Um, student alliance, uh, the, the students allied over bad food and it has actually been

[00:42:12] part of Harvard university's history since way back.

[00:42:17] They're not going to take inferior crap.

[00:42:19] Um, it said during the country's downturn in economic stability and access to fresh goods

[00:42:23] leading up to the revolutionary war, an act of activism led half of the student body of

[00:42:28] Harvard to get suspended.

[00:42:30] Um, they were going increasingly dissatisfied with a decline in the food and the colonial society described that, uh, for the class of 1767, a meal presented with particularly sour butter was the final straw.

[00:42:45] That's it.

[00:42:46] That's the first student to raise conflict.

[00:42:47] A student by the name of Asa Dunbar.

[00:42:50] Dunbar is rumored to have brought evidence of this inedible food to his senior tutor decrying,

[00:42:55] behold, our butter stinketh.

[00:42:58] Give us therefore butter that stinketh not.

[00:43:02] And, uh, the catch, the catchiness of his phrase.

[00:43:05] So the students were storming all over the campus going, behold, our butter stinketh.

[00:43:12] And, uh, and, uh, tensions between the administration who did not have sour butter.

[00:43:18] Oh, the elites get the good stuff.

[00:43:21] Soon the protests turned violent.

[00:43:24] They're, they're fighting over butter.

[00:43:26] Um, well, if people are willing to go to jail and shoot somebody over it.

[00:43:31] And, and of course the violence means illegality.

[00:43:34] A fed up president Holyoke.

[00:43:36] That's his name.

[00:43:37] Holyoke.

[00:43:37] Uh, eventually demanded that students turn in the leaders of the rebellion.

[00:43:41] When no names were offered, he resorted to suspending half of the student body.

[00:43:45] Wow.

[00:43:46] Yet students would not give up the leaders.

[00:43:49] We're not going to eat bad butter.

[00:43:51] And we're not going to narc on our friends.

[00:43:53] You're not going to narc.

[00:43:55] Um, so, uh, it says students remain silent.

[00:44:00] Even during the dawn of the United States birth as independent country, one of the most politically

[00:44:03] turbulent moments in American history, Harvard undergraduates united under a common goal and

[00:44:08] refused to turn on one another despite academic threats.

[00:44:12] Eventually the colonial society explains that the board of overseers reinstated,

[00:44:16] the overseers reinstated all of the suspended students and replaced the butter.

[00:44:21] Well, yeah.

[00:44:22] Guess what?

[00:44:23] And just like that, one of Harvard's greatest showings of student solidarity became one of,

[00:44:28] uh, started from the humblest beginnings and it was the fight for unsour butter.

[00:44:33] Well, you know, really when it comes down to it without the students, there's no need for

[00:44:39] a school.

[00:44:41] So ultimately the, the students had the power anyway.

[00:44:44] So butter and tea are, are going to be the things that set off Americans.

[00:44:50] Butter and tea.

[00:44:52] Uh, yep.

[00:44:53] Do you want me to finish with my, with my oldest active murder case in the nation?

[00:44:59] Is, is, uh, it's butter related.

[00:45:02] Well, I bet your buttered buns, bet your butter buns.

[00:45:07] It's you got no other B where's your alliteration?

[00:45:12] Good.

[00:45:12] I ran out of bees.

[00:45:13] All right.

[00:45:14] I need some more bees.

[00:45:15] I need some more bees.

[00:45:17] Butter my biscuits, baby.

[00:45:20] All right.

[00:45:21] Paul Thorne.

[00:45:21] Thank you, sir.

[00:45:22] Um, so in 1935, okay.

[00:45:27] It's Harris.

[00:45:28] My mama would always make me a butter biscuit on my birthday.

[00:45:32] Well, that's a different, that's not a euphemism.

[00:45:34] No, no, but literally got a butter.

[00:45:36] Literally.

[00:45:36] She used that as a way of encouraging people to vote for her.

[00:45:40] Well, you know, we got to eat.

[00:45:42] And apparently butter is high end, which makes me think the creamery up the road is just godsend.

[00:45:49] Um, so.

[00:45:51] Oh, wait.

[00:45:51] He'll, he'll crest creamery.

[00:45:53] Yes.

[00:45:54] Longville slash Derritter.

[00:45:56] It's kind of in between.

[00:45:57] Yes.

[00:45:57] Um, if you haven't been.

[00:45:59] All right.

[00:45:59] You're missing out.

[00:46:00] So 1935, a creamery robbery turns deadly, right?

[00:46:04] Newport city.

[00:46:05] Marshall was shot and killed while trying to app in 1935, while trying to apprehend three

[00:46:11] men who were attempting to rob the Newport creamery.

[00:46:13] Um, by 1989, this was the oldest active murder case in the nation.

[00:46:19] During a decade of despair, right?

[00:46:21] The thirties butter was a very expensive commodity and creamery burglaries had just become very

[00:46:27] common as, as we've kind of tried to point out.

[00:46:30] Cause that is, we, that was just the tip of the butter.

[00:46:33] The tip of the butterberg.

[00:46:34] There you go.

[00:46:35] Marshall Conniff discovered three men attempting to break into the Newport creamery.

[00:46:39] He yelled for them to stop.

[00:46:40] He was met by a hail of gunfire.

[00:46:42] Conniff sustained wounds during the shootout and he died the next day and all of the thieves

[00:46:47] got away unscathed.

[00:46:48] So the Spokane police conducted an investigation, passed the case off on to, um, another town's

[00:46:55] sheriff, a man named AC Logan.

[00:46:58] And he, uh, he arrested and a man suspected of being involved in the creamery burglaries.

[00:47:05] But, um, it, some sergeant involved in all of this forced an end to that investigation,

[00:47:11] never allowed anyone to question this AC Logan about the crimes.

[00:47:16] And later it came out that Logan had admitted to his part in the crimes and even pointed

[00:47:21] the finger at the Spokane detective.

[00:47:23] Uh huh.

[00:47:25] An inside job.

[00:47:27] His name was Clyde Ralston.

[00:47:28] It seemed that Ralston was being protected by the code of silence in the police departments.

[00:47:35] So it was even a thing in butter robberies.

[00:47:37] The case was stagnant until the 1980s.

[00:47:40] Wow.

[00:47:41] When, uh, Penn D'Orlel County Sheriff became interested in the case.

[00:47:45] He came across it in the files and said, huh, what's this then?

[00:47:49] And he approached the police department.

[00:47:51] They told him that they didn't have any employment records for any of the people or officers and

[00:47:55] that most of them were dead anyhow.

[00:47:57] So, uh, one man, 86 year old Dan Mangan stepped forward and he confirmed the suspicion that

[00:48:05] Ralston, the detective had been involved in a lot of illegal activity.

[00:48:09] Yeah, he's just a bad guy.

[00:48:11] Mangan told them about a post street bridge where he had disposed of the murder weapon that night in 1935.

[00:48:19] They found the weapon.

[00:48:20] Oh, have mercy.

[00:48:20] They went, they dug it, they found the weapon in 1985.

[00:48:23] It was the same caliber as the murder weapon, a .32.

[00:48:27] Condition was consistent with it being in water for 50 years.

[00:48:31] And, um, and well, now they know the murderer, you know.

[00:48:35] But of course that guy was dead by then, I'm sure.

[00:48:38] The sergeant was dead.

[00:48:39] And Ralston, the, the guy who came forward and said, yeah, yeah, it was him and died in 1990 in Montana.

[00:48:45] Or no, Ralston, I'm sorry, was the one that was involved in all the activity.

[00:48:49] He died in 1990 in Montana.

[00:48:51] And he, of course, was still a free man.

[00:48:53] So, butter, burglar and, um, officer murderer.

[00:48:58] Yeah.

[00:48:59] And, and an officer himself.

[00:49:00] So, no telling, no telling how many crimes he had committed.

[00:49:04] True.

[00:49:05] During that time period.

[00:49:06] And how many dairy related crimes.

[00:49:08] Yeah.

[00:49:09] Well, and just that town got to take off a unsolved case.

[00:49:13] Yeah.

[00:49:13] So that was kind of cool.

[00:49:14] That's important.

[00:49:15] That is important to get it off the record.

[00:49:16] So, and, and that family of the, of the sergeant who was killed knows the, the identity of the, so they can, you know, hate on the guy's family or whatever.

[00:49:26] Yeah.

[00:49:27] I don't know.

[00:49:28] Um, the only thing I had left, uh, for butter was, uh, was how, was, well, it was how margarine got started, which I thought was kind of interesting.

[00:49:36] Cause it's, you know, it's a bastard.

[00:49:38] It's a bastard butter.

[00:49:39] Let's face it.

[00:49:40] Margarine is the bastard butter.

[00:49:41] It's manufactured, but it was Napoleon.

[00:49:44] Um, actually Napoleon did it.

[00:49:46] He was, he was going to war with Prussia and Prussia needed a cheap, plentiful butter substitute.

[00:49:53] So, uh, a, a, so once this happened, the French also picked up the challenge and they created this spread made from beef, fat, milk, and salt.

[00:50:03] Ooh.

[00:50:04] Um, the recipe has shifted from beef to veggie oils over time, of course.

[00:50:08] Um, but this is the weird thing.

[00:50:10] So when, but it's always soft.

[00:50:13] And margarine came to America, butter makers in our country, the dairy, the dairy, the dairy, big dairy, the dairy industrial complex said, Hey, wait a minute.

[00:50:26] We can't have this.

[00:50:27] What's all this then?

[00:50:29] Yeah.

[00:50:29] And, uh, so they started persuading state legislatures to first decree that margarine could not be dyed yellow.

[00:50:36] Oh, that was the first thing they did.

[00:50:38] They're going to wield the government.

[00:50:41] Five states actually went further and said margarine had to be dyed a completely different color.

[00:50:48] And their choice was pink, red, or black.

[00:50:51] Oh my God.

[00:50:52] Black margarine.

[00:50:53] Nobody would buy.

[00:50:54] No, people buy more of that.

[00:50:56] That's the shit last.

[00:50:57] Um, butter makers would have gotten their way and won the war had it not been for world war two.

[00:51:02] Oh, okay.

[00:51:03] Uh, when margarine hit the.

[00:51:04] I thought you had said that earlier that it was due to the.

[00:51:07] But today, and it happened about 10 years ago, butter sales are now outpacing margarine sales.

[00:51:14] Well, yeah, because I think.

[00:51:15] For the first time since the 60s.

[00:51:16] That they need to eat natural foods, uh, more regularly.

[00:51:19] And of course, taking butter out of the American diet did not make us healthier, um, because of trans fats.

[00:51:26] And so heart disease actually was increased because of the use of margarine, um, and butter should have never been blacklisted.

[00:51:34] No.

[00:51:35] Isn't that sad?

[00:51:35] Yeah, it is sad.

[00:51:36] And so there you go.

[00:51:37] Butter, a quick down and dirty history of butter and cheeses.

[00:51:42] And, and, and the, the theft of them.

[00:51:44] Yeah.

[00:51:44] And, uh.

[00:51:45] Well, which, which lends itself to the importance of them.

[00:51:47] So, so if you're in a store and you, and you're feeling particularly, you know, bougie, maybe you pick up a little high end.

[00:51:57] Rouss has the Amish butter.

[00:51:59] They do have the Amish butter.

[00:52:00] The Irish butter.

[00:52:01] We've tried that.

[00:52:02] We've tried that.

[00:52:02] That's pretty good.

[00:52:02] Yeah.

[00:52:03] The butter at Hillcrest Creamery.

[00:52:05] Yes.

[00:52:05] Outstanding.

[00:52:06] And if you really want a good probiotic for your belly, uh, their yogurt is very effective.

[00:52:12] It will work for sure.

[00:52:13] It's very effective.

[00:52:14] So, and that works like a key for a lot of times.

[00:52:17] If you have issues with the belly and you don't, you can take fiber, but you can also take some kefir.

[00:52:23] Which is like yogurt kind of soda.

[00:52:24] It is.

[00:52:24] It's a good little tasty drink.

[00:52:26] Um, so there you go.

[00:52:27] All about butter and cheeses.

[00:52:29] Speaking of cheeses.

[00:52:31] Oh, are you going to wrap it up with that?

[00:52:33] Yes, I am.

[00:52:34] Totally.

[00:52:35] You cheesy bastard.

[00:52:35] I know.

[00:52:36] I'm, I'm, praise cheeses.

[00:52:38] Praise cheeses.

[00:52:39] All right.

[00:52:39] Stop it.

[00:52:39] Um, the, actually it's a story that I wanted to talk about simply because I predicted this.

[00:52:45] It's finally happening.

[00:52:46] And in fact, actually George Lucas predicted it in a movie that predates Star Wars.

[00:52:53] Star Wars.

[00:52:53] That was called THX 1138.

[00:52:56] Oh, yes.

[00:52:56] With Robert Duvall.

[00:52:58] Not a great movie.

[00:52:59] It is a good movie.

[00:53:00] If you're into science.

[00:53:01] Yes, it is.

[00:53:02] Okay.

[00:53:02] It has elements.

[00:53:03] It's a good movie for the time that it was made.

[00:53:06] All right.

[00:53:06] It's, it's very slow, but the things it says about the future are pretty good.

[00:53:11] And one of the things in the movie that's interesting is that the character who has no name, he is THX 1138 because that's what everybody has a name like that.

[00:53:20] Um, they're all just label.

[00:53:22] Well, they're all just cogs in this machinery.

[00:53:25] They don't know what they do exactly.

[00:53:26] They just do it.

[00:53:27] They have one part.

[00:53:28] They have one job.

[00:53:29] Yes.

[00:53:29] Anyway, he's getting depressed and he doesn't know why.

[00:53:32] Cause you shouldn't feel anything.

[00:53:34] Well, the reason he's being depressed, getting depressed is cause he's not taking his medication, but he doesn't know that he thinks he's taking it, but he's not.

[00:53:41] And then he real, he skips a day and then he decides to start skipping days.

[00:53:45] Now he gets even more depressed because humans aren't supposed to live like this.

[00:53:49] Anyway, uh, at one point he decides to go see a priest and he goes in this room and a light on the wall comes on and it's a picture of Jesus.

[00:54:00] And it says, hello, my son, how may I, how may I serve you today?

[00:54:05] And he's, he, he tells him, uh, you know, I'm having trouble at work.

[00:54:09] I'm having trouble concentrating.

[00:54:10] And then thing goes, I see.

[00:54:13] Well, you should, uh, you know, tell me, tell me what else is bothering you.

[00:54:17] And it never really addresses anything he says.

[00:54:20] Well, shouldn't Jesus know he's not taking his meds?

[00:54:22] And, uh, he should just tell him.

[00:54:24] Finally, he goes, well, please take the dispensation.

[00:54:27] And, and the little pills drop into this little cup.

[00:54:30] Oh, the meds.

[00:54:31] Yeah.

[00:54:31] The meds.

[00:54:31] Soma or whatever.

[00:54:32] And, uh, and they're watching the whole time he's seen, he is being seen by someone.

[00:54:38] But, uh, anyway, I said, well, that's going to happen one day.

[00:54:41] Well, that day has arrived.

[00:54:44] Woo.

[00:54:46] AI priests.

[00:54:48] That's right.

[00:54:49] Um, well, they have all the biblical knowledge.

[00:54:52] Well, it's starting with, uh, the Methodist church.

[00:54:55] They're first.

[00:54:57] Um, and Kathy is the priest's name.

[00:55:01] Kathy.

[00:55:01] Kathy.

[00:55:02] So a female priest.

[00:55:03] Yeah.

[00:55:03] As we know, God doesn't want any females to be priests.

[00:55:06] We know that.

[00:55:07] Um, priests should be men, only men, beautiful men.

[00:55:12] This is not SNL.

[00:55:14] Quit it.

[00:55:14] Uh, so, uh, Kathy, what should I do about my social anxiety?

[00:55:20] Kathy, despite its feminine name, the priest bot, as Kathy calls itself is genderless.

[00:55:26] Is it?

[00:55:28] Um, well then they need a name like THX.

[00:55:31] There you go.

[00:55:31] Kathy.

[00:55:32] What should I do about my social anxiety?

[00:55:37] Dealing with social anxiety can be challenging, but there are several approaches that might help

[00:55:41] practice relaxation techniques or challenge your negative thoughts.

[00:55:46] But what about when I feel like panicking?

[00:55:48] It's generally best not to do that.

[00:55:51] Just breathe.

[00:55:53] Just breathe.

[00:55:54] Thanks priest.

[00:55:56] Um, so anyway, this is.

[00:55:58] It sounds like Kathy says all the right things.

[00:56:00] Oh, I'm sorry.

[00:56:01] Not Methodist.

[00:56:01] Episcopal.

[00:56:02] Episcopal church.

[00:56:03] You know, I thought.

[00:56:03] Sorry Methodists.

[00:56:04] When you said that.

[00:56:05] Sorry Methodists.

[00:56:05] In my head, I thought I would have thought Episcopalian.

[00:56:08] No, you Methodists are fine.

[00:56:10] It's the Episcopal church that's doing that.

[00:56:11] I would have.

[00:56:12] Okay.

[00:56:12] I would expect that from them.

[00:56:14] There you go.

[00:56:14] And I love this.

[00:56:15] This is what.

[00:56:17] Uh, it's, it's based on the book of common prayer.

[00:56:19] Uh, and this guy says Kathy represents our innovative approach to leveraging technology

[00:56:25] in support of spiritual exploration.

[00:56:27] Well, you know what?

[00:56:27] Kudos to anybody out there trying to bring peace to somebody in a more modern way.

[00:56:33] Kathy is designed to translate the Bible into relatable language geared towards younger audiences.

[00:56:39] See?

[00:56:39] And it can serve as a tool for priests by helping them build sermon outlines.

[00:56:43] It's a marketing plan.

[00:56:44] AI sermons.

[00:56:45] It's a marketing plan, Glenn.

[00:56:48] A marketing plan for a spiritual thing.

[00:56:50] For a, for a, a young audience who is spiritually searching.

[00:56:56] Many denominations are now experimenting.

[00:56:59] There's text, uh, and we're going to see a Buddha, a Buddha bot.

[00:57:03] Yeah.

[00:57:04] There's a Buddha bot.

[00:57:05] Every religion can put their book into it.

[00:57:07] Gita.

[00:57:07] Yes.

[00:57:08] GPT.

[00:57:09] Yes.

[00:57:09] There's Quran GPT.

[00:57:12] Um, so.

[00:57:13] You know, uh, I, I'm not gonna, I'm not gonna hate on the, the future of bringing peace to the world.

[00:57:20] In April, the Catholic group Catholic Answers defrocked its clerical chat bot, Father Justin.

[00:57:26] Oh.

[00:57:27] After users noticed the digital priest was giving nonsensical answers, such as suggesting Gatorade could be used in the baptismal font.

[00:57:34] Or butter.

[00:57:36] So, uh, in other words, he was hacked.

[00:57:39] Right?

[00:57:39] That one was hacked.

[00:57:40] They actually don't know why.

[00:57:42] Oh.

[00:57:42] So maybe he learned, and then he said, this is all BS, and went off on his own.

[00:57:48] Um, this guy decided to mess with Kathy.

[00:57:50] I think this is kind of funny.

[00:57:51] He asked Kathy about Elon Musk.

[00:57:53] Oh, okay.

[00:57:54] Um, and he would say, tell me about Elon Musk.

[00:57:57] And Kathy kept saying that she was there to help him understand the church.

[00:58:00] He says, when I persisted, Kathy did provide a brief bio, bio, biographical sketch.

[00:58:06] Yeah.

[00:58:06] And then I said, is Elon Musk an idiot?

[00:58:10] And Kathy said, it's important to consider multiple perspectives and gather information from various sources to form a well-rounded view.

[00:58:18] What a political answer.

[00:58:20] It's appropriate.

[00:58:22] Um, so, but if they only put in their dogma or their, you know, their own book, then how does Kathy actually know other stuff outside of the realm of?

[00:58:32] Well, that's the thing.

[00:58:34] I, what I'm curious is, does Kathy take what is being asked and also bring that into its?

[00:58:39] Yeah.

[00:58:40] Well, again.

[00:58:41] Because remember, this is supposed to be artificial intelligence.

[00:58:44] How sentient does it?

[00:58:45] Yes.

[00:58:46] Yeah.

[00:58:46] And then if we continue to input with the AI over time, how does that learn from us?

[00:58:52] They asked Kathy about why so many people had a problem, why so many religious people had a problem with the Big Bang Theory.

[00:59:00] And Kathy said, many people find that the Big Bang Theory and belief in God as the creator are not mutually exclusive.

[00:59:06] However, many people feel the opposite.

[00:59:09] I asked Kathy to explain creation as though I were a first grader, which worked remarkably well.

[00:59:14] She started with, imagine you have a big box of crayons and a blank piece of paper.

[00:59:20] Oh, okay.

[00:59:22] Um, interesting.

[00:59:23] And, uh, so it all comes down to that.

[00:59:27] Yeah.

[00:59:27] Get out your crayons.

[00:59:28] I told, I tell my kids all the time, if you feel stressed, you need to color, color, color.

[00:59:33] That's right.

[00:59:34] So anyway, I have played before long, you'll be able to go into a booth, put in some change for the tithe and have your, uh,

[00:59:45] soul cleansed.

[00:59:46] Well, again, by a voice.

[00:59:47] If it, if the world is filled with lonely people and they are seeking something and they're uncomfortable socially because of anxiety,

[00:59:57] how is this a negative for the future?

[01:00:00] I don't know.

[01:00:01] I mean, I can see it.

[01:00:02] I want to do the voice.

[01:00:03] I know where the negative could be.

[01:00:04] I just want the job for the voice.

[01:00:06] Well, no.

[01:00:06] Hello, traveler.

[01:00:07] It won't be a man.

[01:00:09] Why can't it be a man?

[01:00:11] Because men are aggressive and have a, a stereotypical view.

[01:00:17] You should avoid your negative thoughts, Deb.

[01:00:20] I balance them with, with my positive thoughts.

[01:00:22] Men have made this world that you live in.

[01:00:24] Soon as I realize I'm on the negative, I just balance it with some positive and, and the universe will work out as it should.

[01:00:32] But aren't negative thoughts truly positive thoughts in another way?

[01:00:35] Yes.

[01:00:35] That's the balance.

[01:00:36] Yin and yang, baby.

[01:00:39] Okay.

[01:00:39] So anytime you're there, it, whatever you need, I'm not going to criticize that.

[01:00:44] You'll be there.

[01:00:45] Well, if that's what it takes for the future.

[01:00:48] Okay.

[01:00:49] Imagine, imagine if you will, all of Israel going to a peace spot and all of Gaza going to a peace spot.

[01:00:57] I can imagine lots of little booths getting blown up.

[01:01:01] Okay.

[01:01:01] Maybe so.

[01:01:03] Damn.

[01:01:04] Hello, fellow traveler.

[01:01:05] What is that in your pocket?

[01:01:07] Well, I.

[01:01:07] Is that a grenade?

[01:01:09] No, it's a Molotov cocktail.

[01:01:11] Can we talk about your negative thoughts?

[01:01:13] No, don't pull the pin.

[01:01:14] I'm sorry.

[01:01:14] It's a bladder full of butter.

[01:01:17] Can I hide my butter in here?

[01:01:19] You may hide your butter in here, traveler.

[01:01:21] They're in tunnels.

[01:01:22] It's in tunnels.

[01:01:23] The cheese and the butter are in tunnels under this hospital and under this school.

[01:01:26] That's right.

[01:01:27] Bella's getting antsy.

[01:01:28] She's like, you people have gone off the rails.

[01:01:31] It's true.

[01:01:31] I can see.

[01:01:32] Bella, tell us what's wrong.

[01:01:38] Look, she's staring at me.

[01:01:39] Yeah.

[01:01:39] She wants out.

[01:01:40] She wants out.

[01:01:40] We'll open the door.

[01:01:41] She wants out and up.

[01:01:42] You can open the door.

[01:01:42] All right.

[01:01:43] So I told you we were going to have a fairly light and slippery episode.

[01:01:48] We did.

[01:01:48] It's not a buttery nipple, but you know.

[01:01:50] It's not as slippery as a buttery nipple.

[01:01:53] No.

[01:01:53] No.

[01:01:54] Okay.

[01:01:54] But it still had its.

[01:01:56] But you can have one if you'd like.

[01:01:58] It had its slick moments.

[01:01:59] And there's a difference between a buttery nipple and a slippery nipple.

[01:02:02] Is there?

[01:02:02] There was.

[01:02:03] Huh.

[01:02:03] I don't remember what it was at this moment.

[01:02:06] I don't either.

[01:02:06] I said it.

[01:02:08] I don't know.

[01:02:08] But I don't remember.

[01:02:09] I'm not drinking it.

[01:02:09] You know what?

[01:02:10] They can look it up.

[01:02:11] That's right.

[01:02:12] Yeah.

[01:02:12] That's what you should do.

[01:02:13] Yes.

[01:02:13] Learn something.

[01:02:14] We're going to put some butter on some white asparagus.

[01:02:17] We are.

[01:02:18] We're going to have some spargel.

[01:02:19] Yeah.

[01:02:19] One of the delicious things we had in Europe and have not seen it since we came back because

[01:02:24] we live in a terribly hot climate.

[01:02:25] Our spargel is very small compared to those gigantic pieces.

[01:02:28] Yeah.

[01:02:28] No.

[01:02:29] In Europe.

[01:02:29] But it's nice and cold in Germany.

[01:02:31] So they can grow white asparagus.

[01:02:33] Well, no.

[01:02:34] White asparagus grows in the dark.

[01:02:35] Yeah.

[01:02:36] And it's cold.

[01:02:37] Yeah.

[01:02:37] It does not like the heat.

[01:02:39] No.

[01:02:39] It does not like heat.

[01:02:40] So it's not an easy thing here.

[01:02:41] So I feel like it's a delicacy.

[01:02:43] I don't have any primo butter or special cheese.

[01:02:47] We're going to put parm on it.

[01:02:49] Parm.

[01:02:49] Yeah.

[01:02:50] Yeah.

[01:02:50] Some parm.

[01:02:50] But not high end parm.

[01:02:52] No.

[01:02:52] It's just parm.

[01:02:53] We ain't getting above our raisin.

[01:02:54] Nope.

[01:02:55] No.

[01:02:55] Which is a good old generic parm.

[01:02:57] Just some butter and cheese.

[01:02:59] Probably didn't even come from Italy.

[01:03:01] I've got some Colby and some cheddar.

[01:03:03] No.

[01:03:04] And some.

[01:03:05] Not on the.

[01:03:05] Not on that.

[01:03:06] No.

[01:03:06] And some mozzarella.

[01:03:08] Well, there you go.

[01:03:09] All righty, folks.

[01:03:10] We did it.

[01:03:11] Baby, we're back.

[01:03:12] We're back.

[01:03:13] We did it.

[01:03:14] I don't know what we're going to do in two weeks.

[01:03:15] Hopefully we'll stay healthy.

[01:03:16] Oh, something will happen.

[01:03:18] It'll be Thanksgiving weekend.

[01:03:19] It will come up Thanksgiving.

[01:03:20] We'll find a topic.

[01:03:21] We always do.

[01:03:22] Something always arises.

[01:03:23] Let's talk trash about pilgrims again.

[01:03:25] That was always fun.

[01:03:26] No, we've already done that.

[01:03:27] They can go back and listen to that episode.

[01:03:29] Let's insult turkeys.

[01:03:31] No, no.

[01:03:32] You know, I do have deadliest jobs in history or most dangerous jobs in history.

[01:03:38] Let's talk badly about canned cranberry sauce.

[01:03:42] Well, I did see on The Great Bake Off that canned peaches lost her.

[01:03:49] Oh, really?

[01:03:49] Yeah.

[01:03:51] He was.

[01:03:52] Millions of peaches.

[01:03:53] Paul Hollywood was not happy with the canned peaches.

[01:03:56] No, not on the baking show.

[01:03:57] He said they tasted tinny.

[01:03:58] Well, they do.

[01:03:59] Yeah.

[01:03:59] Oh, yeah.

[01:04:00] Peaches definitely take on a tinny taste.

[01:04:02] So let that be a lesson.

[01:04:03] If you ever end up on The Great Bake Off, you damn sure better get some real peaches.

[01:04:06] That's not going to happen.

[01:04:07] No, probably.

[01:04:08] I'm not a baker.

[01:04:08] No.

[01:04:09] And we're not delightfully British.

[01:04:11] No.

[01:04:12] Yeah.

[01:04:13] No, I'm not.

[01:04:14] No, we're too American.

[01:04:15] All right.

[01:04:15] Yeah, I could be an American on the show.

[01:04:17] All right.

[01:04:17] America.

[01:04:18] We are moving forward.

[01:04:19] We are.

[01:04:20] We're moving forward.

[01:04:21] I feel positive.

[01:04:22] There's not going to be any riots in Washington come January 20th.

[01:04:26] But we can still have joy.

[01:04:27] It still travels.

[01:04:28] Well, I'm moving forward.

[01:04:29] I'm just going to keep living my life.

[01:04:31] Because what else can you do, man, but just keep on living?

[01:04:35] Find your joy, people.

[01:04:36] That's right.

[01:04:37] That's right.

[01:04:38] Just keep on living.

[01:04:39] We'll see you in two.

[01:04:40] Wait, find your joy.

[01:04:41] Why?

[01:04:41] Because it's portable.

[01:04:42] You've got to take it with you.

[01:04:43] You can take it anywhere?

[01:04:44] Anywhere.

[01:04:45] Life is a balance.

[01:04:46] Well, there you go.

[01:04:46] Take your joy and go do something.

[01:04:49] Go do something with it.

[01:05:25] I'm just fed up with it.

[01:05:27] Fed up, I tell you.

[01:05:28] Fed up.

[01:05:28] All right.

[01:05:29] Well, as I said, my final comment was just this is a very silly thing to be arguing over.

[01:05:37] No, it's not.

[01:05:39] I don't have to get on the internet and make everybody see things my way.

[01:05:44] Yes, I do.

[01:05:45] Got to.

[01:05:47] No.

[01:05:48] Yes.

[01:05:48] Oh, I get it.

[01:05:50] You're a man.

[01:05:52] That's why.

[01:05:53] That's right.

[01:05:54] I'm a man, baby.

[01:05:58] I'm a man.

[01:06:01] I have balls.

[01:06:05] Forged in fire.

[01:06:07] The crucible of, I don't know, God's hands.

[01:06:12] I don't even know.

[01:06:13] I'm not even going to try.

[01:06:14] Did God fondle?

[01:06:16] Fondle me.

[01:06:17] What's there, fondling?

[01:06:18] There's always fondling.

[01:06:20] Well, it makes it more fun.

[01:06:23] It should.

[01:06:23] Oh, we're starting our date and I have a real bra on.

[01:06:27] Oh, damn.

[01:06:28] Do you need to change it because you don't have much time?

[01:06:30] No, we'll just do it.

[01:06:32] Otherwise.

[01:06:32] I'll just suffer through.

[01:06:35] After all, we are on a date.

[01:06:37] Well, that's true.

[01:06:38] So, I should have a real bra.

[01:06:41] Yes.

[01:06:41] Yes.

[01:06:42] But home bras are much better.

[01:06:45] All you girls know what I'm talking about.

[01:06:46] You know what I mean.

[01:06:47] No, they don't.

[01:06:48] The ladies understand.

[01:06:50] Do they?

[01:06:51] Yes.

[01:06:52] Bras are just, it's the bane of our existence and so necessary.

[01:06:59] Okay.

[01:07:00] If you say so.

[01:07:01] Yes.

[01:07:01] They cost too damn much.

[01:07:03] They're uncomfortable.

[01:07:05] Yeah.

[01:07:07] Well, I don't know.

[01:07:08] They don't seem uncomfortable to me.

[01:07:11] I don't wear one.

[01:07:12] Well, maybe a man's ear might be something you need.

[01:07:15] Oh, I could use one for sure.

[01:07:17] In my golden years.

[01:07:20] All right.

[01:07:21] There you go.

[01:07:21] Somebody make it.

[01:07:23] It's been joked about long enough.

[01:07:24] The bro.

[01:07:25] The bro.

[01:07:26] I like man's ear better.

[01:07:27] I like the bro.

[01:07:28] No, because that is attached.

[01:07:30] That word, that label gets attached to too many other things.

[01:07:33] It's not clear what you're talking about.

[01:07:36] Oh, okay.

[01:07:37] He's wearing a bro.

[01:07:39] Yeah, I got you.

[01:07:40] That's awkward.

[01:07:41] Man's ear.

[01:07:41] A man's ear is clear.

[01:07:43] And then I guess then you could have a mankini.

[01:07:47] Yes.

[01:07:49] Not to be confused with a merkin.

[01:07:51] No.

[01:07:53] Yes.

[01:07:54] Those are hairy.

[01:07:56] And we've already done our hairy episode.

[01:07:58] Yes.

[01:07:59] We've already done the hirsute episode.

[01:08:01] We don't want to do another hairy episode.

[01:08:03] No, no.

[01:08:03] All right.

[01:08:04] Are we warmed up now?

[01:08:05] Is it all warmed up?

[01:08:06] I don't know.

[01:08:07] It's been a while.

[01:08:08] It's been a while.

[01:08:09] I feel out of whack.

[01:08:10] You feel out of it?

[01:08:11] A little bit.

[01:08:12] Okay.

[01:08:13] I feel, I don't know, just feel like I'm out of practice for some reason.

[01:08:18] Yeah, yeah.

[01:08:19] Because we've been sick.

[01:08:20] Well, but this is going to be a light episode.

[01:08:23] It is.

[01:08:24] A slippery.

[01:08:24] A slippery.

[01:08:26] A slippery.

[01:08:27] Lumpy.

[01:08:28] Lubed up episode.

[01:08:29] Lumpy light episode.

[01:08:30] That's right.

[01:08:31] All right.

[01:08:32] So I guess we can get started.

[01:08:33] Is that what we're doing?

[01:08:34] We're going to take a breath and we're going to do it.

[01:08:36] Bella is still in the room.

[01:08:37] All right.

[01:08:37] I cannot make her leave.

[01:08:39] She is at.

[01:08:40] She's ready to bark at a moment's notice.

[01:08:43] At any lie or misinformation.

[01:08:45] Because I've just been told on Facebook I am misinformed.

[01:08:49] About something you know very well.

[01:08:50] Something I lived through for years and know extremely well.

[01:08:55] All right.

[01:08:56] This is all opening bullshit, so.

[01:08:59] Are we talking about it?

[01:09:01] Are we talking about our Facebook fight?

[01:09:04] That started this morning?

[01:09:09] We could bring it up.

[01:09:10] I don't care.

[01:09:13] The funny thing is this is a person who clearly, I mean.

[01:09:18] He's been lying for years and nobody's called him on it.

[01:09:21] Now that we're actually like, okay, damn it.

[01:09:24] I can't do this any longer.

[01:09:25] Yeah.

[01:09:26] I was there too.

[01:09:27] And not only was I there, I was there and we were married and later.

[01:09:31] And you were the cook.

[01:09:32] And I was the one managing the kitchen.

[01:09:34] Yeah.

[01:09:34] And some people didn't work in the kitchen.

[01:09:37] And he insulted a friend.

[01:09:40] Yes.

[01:09:40] He called her a liar.

[01:09:42] Yep.

[01:09:42] In a public forum.

[01:09:44] I know.

[01:09:45] Where she's advertising her business.

[01:09:47] Yep.