January 24, 2025 • 36 mins
Today, Doug Pike interviews Dave Williams about imported shrimp at restaurants.
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Episode Transcript
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Speaker 1 (00:01):
Remember when it was impossible to misplace the TV remote
because you were the TV remote. Remember when music sounded
like this? Remember when social media was truly social?
Speaker 2 (00:17):
Hey John, how's it going today?
Speaker 1 (00:20):
Well? This show is all about you. This is fifty
plus with Dougpike. Helpful information on your finances, good health,
and what to do for fun. Fifty plus brought to
you by the UT Health Houston Institute on Aging, Informed
Decisions for a healthier, happier life and Bronze Roofing repair
(00:44):
or replacement. Bronze Roofing has you covered? And now fifty
plus with Doug Pike.
Speaker 3 (00:50):
All right, Friday edition of the program starts right now.
Beautiful sunny afternoon. Holy cow, what a way to end
the week after what we went through two, three, four
or five days ago with record setting snowfall, and not
just here, all the way over to all the way
over to Florida. There's somebody in Florida putting out T
(01:12):
shirts by the way, will and doing quite well and
raising money to.
Speaker 4 (01:18):
Help the homeless over there.
Speaker 3 (01:21):
The T shirt just says I survived the I think
it's I think it just says Florida. I survived the
Florida blizzard and boy blizzard warnings for Louisiana blizzard warnings
over there.
Speaker 5 (01:33):
It's what a mess? What a mess? That little what
would they called that one? Enzo?
Speaker 4 (01:38):
Is that correct? I don't know it was. It was Enzo.
Speaker 3 (01:42):
And why we're naming cold fronts now, I really don't
understand it. We went for several hundred years, well we
started naming tropical storms. So I guess the people up
north got got their feelings hurt, and so we had
to do something for them.
Speaker 5 (01:57):
So we're gonna.
Speaker 4 (02:00):
Never mind.
Speaker 5 (02:00):
I don't want to go down that road.
Speaker 4 (02:03):
Start with the weather.
Speaker 3 (02:04):
Let's do that, and a little bit more elaboration on it.
Courtesy of texas iaq dot net. Because cleaner air is,
after all, healthier air. Go to texas a i q
iaq texas iaq dot net and learn how they cleaned
duct work, which is what they do always and best,
and they can help you out get cleaner, healthier air.
(02:26):
So we're done with freezing temperatures for a while. The
bad news, though, is that we've got rain chances that
kick off for real on Saturday and linger all next week.
If you're new here, sorry, this is normal for us.
This is routine for us. We go from wearing every
(02:48):
article article of clothing you have just to go get
the newspaper. If you still take that thing. Uh, if
there's if there's any wind at all, by the way,
it'll blow out of your yard. You'll have to just
look down windo your neighbor's yard to find it. It's
that's so disappointing to me after working so hard at that,
at that in that building and on the on the
stories that my friends and I got to write about
(03:08):
the things we loved. Uh, that the Prince just having
a hard time surviving right now? It really is, it
really is, and it's it's just change, and change always
happens that if you don't adapt to it, you get
gobbled up.
Speaker 4 (03:23):
So in any event, Uh, the weather's not gonna change.
It's gonna be it'll.
Speaker 3 (03:27):
Go from way below freezing to shorts and flip flops
in a matter of forty eight hours, or it will well.
In summer, it just gets hot and it stays hot,
and summer here lasts about five solid months.
Speaker 4 (03:41):
Is that about right?
Speaker 2 (03:42):
Will? Would you?
Speaker 4 (03:43):
Would you say? Yeah, I'd say eight, So you could
you very easily? Could?
Speaker 3 (03:48):
I remember as a kid waking up and going out
and playing with all the new toys on Christmas Day
and shorts and a little T shirt, probably barefoot. What
it just wasn't even cool some some Christmases way back
in the day. They are now though on occasion. In
any event, it's Houston weather. Get used to it. Off
to market we go, courtesy of Houston Goldexchange dot Com.
(04:10):
And the good news for my buddy Brash Wewiss out
at Houston Gold Exchange is that gold has now climbed
up to and is is tickling the underbelly of twenty
eight hundred dollars an ounce, barely twenty dollars off that
mark an hour ago, and we'll still going up.
Speaker 4 (04:27):
I don't know what it's doing now. Oil dropped, which.
Speaker 3 (04:30):
Is great, but this isn't the drop that we're waiting for.
These are just these are still little nickel and dying things.
It was down by less than fifty cents and hanging
around seventy four or fifty last time I looked. At
some point probably this year, but later in the year,
once we get fully up and running under the new
(04:52):
rules on our oil and gas industry, will will be
at least ten dollars lower than that.
Speaker 4 (05:00):
And maybe even a little bit more.
Speaker 3 (05:01):
The oil companies can make money off barrels that don't
cost seventy five dollars. There is a point, though, where
they're not going to recoup enough to cover drilling costs
and such and production costs at.
Speaker 4 (05:16):
One number or another.
Speaker 3 (05:17):
I don't even know what that number is anymore, because
everything's so much more sophisticated and probably takes fewer man
hours to figure out exactly where to poke the hole
in the ground. Nonetheless, anyway, three of the four market
indicators were in the red last I looked, but none
to any concerning degree. The FED lowering the interest rates
(05:38):
a little bit was one thing that I saw that
kind of moves some of the different individual stocks. There's
a lot of talk about AI still and where to
put your money in high technology.
Speaker 4 (05:49):
Speaking of that, I think it's in Let me see
when it is.
Speaker 3 (05:54):
This coming spring in Beijing, will there will be the
first half marathon that will include what contestants?
Speaker 5 (06:06):
I don't know, Doug, what was I just talking about?
High technology? Oh?
Speaker 3 (06:12):
Firstbot robots will be running the half marathon in Beijing
that I titled that one Run Robot Run which I
don't know mechanically, unless the thing needs to stop for
an oil change at the six or seven mile mark.
(06:33):
A half marathon should be a jog in the park,
and they can just there's somebody sitting on the sidelines,
is just gonna if a human passes the robot, they'll
just crank him up a little more and let him
run on down, right.
Speaker 4 (06:47):
I think the robot's gonna win.
Speaker 5 (06:49):
No, I don't know.
Speaker 4 (06:50):
Will I don't know. There's gotta be.
Speaker 2 (06:54):
The No.
Speaker 3 (06:55):
The artificial intelligence is there to navigate potholes, it's there
to navigate puddles. It's there to nonavigate sidewalks and curbs
and all of that stuff. It'll have more cameras on
it than there are probably on what's her name, Taylor
Swift when she's performing. Oh yeah, I had to think
for a minute.
Speaker 5 (07:15):
I couldn't. I couldn't honestly cannot name one Taylor Swift song.
Speaker 2 (07:19):
Can you.
Speaker 4 (07:22):
Tears drops on my guitar?
Speaker 5 (07:23):
Really, that's the name of the song. Maybe we should
play that when we come back. Got a minute here.
Speaker 3 (07:32):
When we get back. Oh, by the way, will you're
looking very dapper today? Would you like a peanut butter sandwich.
Now you know why I said that? Why because it
is National Compliment Day and National Peanut butter Day.
Speaker 4 (07:46):
Wow, I'll rolled into one.
Speaker 5 (07:49):
That's great.
Speaker 3 (07:50):
I'll be waiting on mine. I'll give you about five
minutes to think about it too. Yeah, give me an
ad break. We'll take a little break right now. On
our way out, I'll tell you about the Institute on
Age over at ut Health. Been around for about nine
years or so, maybe ten. Actually it's a little older
than the show than fifty plus, so let's call it
ten years for now. I'll get confirmation a little bit later.
(08:14):
In those ten years, the Institute on Aging has grown
and grown and grown and continues to provide help throughout
the medical community to seniors by providers in every discipline
of medicine who have gotten additional training to what got
them the diploma on the wall in the office. They
go back and they learn how to apply that knowledge
(08:36):
specifically to seniors. It's amazing what they can do to
help us live longer, better, happier, healthier lives. Go to
the website, learn about what they do, learn about all
the resources that are available to you through that website,
and then get in contact with them, have a consultation somewhere,
start a conversation utch dot edu slash aging. That conversation
(09:00):
could lead you to much better health. Uth dot edu
slash aging.
Speaker 5 (09:05):
Now, they sure don't make them like they used to.
Speaker 1 (09:08):
That's why every few months we wash them, check us words,
and spring on a fresh coat of wax. This is
fifty plus with Dougpike.
Speaker 3 (09:27):
All right, welcome back fifty plus, Thanks for listening on
this beautiful, gorgeous afternoon. What is it twelve twenty according
to the clock on the wall, the very big clock
on the wall. Not even a real clock though, is
that that's just digital stuff?
Speaker 5 (09:42):
Oh?
Speaker 4 (09:42):
Will we fall in two tenths of a second behind?
How can get that fixed?
Speaker 5 (09:47):
This is not our clock, This is some other person.
Call somebody. I'm not calling the website. If you're not
them to change the claw, if you're not on time,
you're okay. Well, I'm looking at our clock on our
system and that one on the screen simultaneously, and they're
(10:08):
moving at the same speed, and they say the same exact.
Speaker 3 (10:10):
Thing, do they now, Yes, So we'll just blow it.
We'll just make believe that it's right. I hate being
too tenths of a second behind. You know, think about
that if you were running a race, or if the
ND five hundred two tenths of a second, that would
probably be several car links at two hundred miles an hour.
Speaker 5 (10:31):
Oh, thank god, we're not in a race, right.
Speaker 3 (10:34):
Thank god you're not driving on the race track beside me.
You think you could beat me in a car race
driving skills?
Speaker 2 (10:40):
Yes?
Speaker 5 (10:41):
Really absolutely. Oh, I have a place we can go.
Speaker 4 (10:45):
And test it out.
Speaker 5 (10:46):
I know a place where they've got go karts that
will do about sixty seventy miles an hour. Well, my
car has sport mode. Oh, well go fast.
Speaker 4 (10:57):
Yeah, I'm sure it does. Sport mode. What does that do?
Speaker 5 (11:01):
How does it change the driving of the car? Uh? Well,
immediately the the RPM just shoots up. You can feel it,
and then you just you It allows you to easily
go on the gas. It's a little more spirited. Yes.
Speaker 3 (11:18):
So do you do that all the time? Do you
just constantly driving sport mode?
Speaker 5 (11:23):
No? I normally only drive in sport mode when it's
dangerous outside icy, so I can add a little bit
more excitement to the road. Yeah, that wouldn't be sporty,
that would be spicy, Yes, sick.
Speaker 4 (11:36):
And very dangerous.
Speaker 3 (11:37):
Will are you the guy who keeps going by me
at a hundred on the way to the studio on
Saturday and Sunday mornings.
Speaker 5 (11:41):
Maybe one hundred and twenty?
Speaker 3 (11:43):
Yeah, yeah, the guy doing one hundreds falling, falling behind
me behind.
Speaker 5 (11:48):
I'm telling you you can't beat me in a race, Doug.
Speaker 4 (11:51):
I don't know.
Speaker 5 (11:52):
I've got a lead foot.
Speaker 4 (11:53):
And yeah, okay, nothing to lose.
Speaker 3 (12:00):
Moving on, speaking of nothing to lose except a boy
I don't know, one hundred thousand hardened criminal alien illegal
immigrants in this country. There was a guy from Haiti
who already has seventeen or more, depending on which story
you see, seventeen or more criminal convictions. He's a bad guy, Okay,
(12:22):
he's a bad guy, convictions not charges. And how he
wound up here roaming the streets of the United States
of America, Well, I know how he got here, and
actually I know how he was able to move around
and do whatever he felt like doing, which has commit
more crimes for the last four years. In any event,
(12:43):
I just picked him up yesterday and he was quoted
as saying, and I have to paraphrase here because one
of his words was one we can't say on the radio.
He said, and I quote blank, Trump, you feel me,
Biden forever, Bro, thank Obama for everything he did for me.
Speaker 5 (13:04):
Bro.
Speaker 4 (13:05):
End quote.
Speaker 3 (13:08):
That just tells me we're on a better track already.
Ice arrests happening all over the country, and right now
they're going after the worst of the worst who are
in here unlawfully. They recently arrested members of that MS
thirteen gang, people who were on interpole red notices. You
(13:29):
don't get there for stealing a pack of gum out
of HB. That takes something to get you on the
interpole red notice. And just various and sundry other suspects
wanted here or in their home countries for the likes
of rape and murder. It's amazing how quickly these career
(13:51):
violent offenders are being rounded up under President Trump. Went
in the past four years, our federal government just couldn't
seem to get those dangerous.
Speaker 4 (14:00):
People off our streets.
Speaker 3 (14:02):
That's why several people and legislations being named for then
Lake and Riley comes to mind. I hope they're deaths
at the hands of people who shouldn't even be on
our soil. Don't go forgotten and get forgotten. And the
(14:23):
sooner those people can be taken out of here, the better,
I think. Down the road, at some point, once the
bad guys are eliminated from here, then we can talk
about what to do with everybody else. We can figure
out who's supposed to be here, who's not, who's here
for legitimate reasons, who's not up in Colorado. Actually, the
(14:45):
Denver Public school chief guy named these public schools Administrator
Alex Morrero, he told his principles, all the school principles
in Denver Public schools not to allow ice agents to
their school buildings. And that goes in clear defiance of
orders issued by President Trump. It's probably isn't gonna work
(15:05):
out so well for Denver. How and why somebody would
want to leave criminals in schools and just walking freely
among American children is beyond me. He's not going after
kids who are trying to get educations. He's not trying
to remove those people who haven't committed crimes. He's aiming
at people who have committed crimes here and are wanted
(15:27):
for those or who committed crimes in their home countries
and still need to be tried and punished for those
I wouldn't want somebody on this current got a go
list for being a threat to our society sitting in
a classroom next to my son right now, and I
would hope none of you would as well. They're going
(15:47):
after bad guys. That's the start, and you have to
start somewhere with this.
Speaker 5 (15:53):
Check that off.
Speaker 3 (15:54):
Got a minute and a half, Will, Okay, I'm going
to give you a couple of options here, Powell. By
the way, that's a very nice looking shirt. Will, I'm
waiting for my compliment.
Speaker 5 (16:06):
Oh Doug, that's a nice looking shirt you got on there.
There's an echo in here. Huh, tipping the scales. I'll
be back.
Speaker 4 (16:16):
Or poor choice, poor.
Speaker 3 (16:18):
Choice, I'll let that one just hang there. The Internet
is debating whether to give a thumbs up or thumbs
down to a mother who unplugged her baby's NICK.
Speaker 4 (16:33):
You monitor.
Speaker 5 (16:34):
You know what that is, right, Will Yes? Natal Intensive Care?
Speaker 3 (16:41):
This baby, this baby that's in the nick you babies
that are having trouble getting used to being in this
new world therein And she pulled the plug because she
wanted the nurse's attention to come in and see if
they could get her a turkey sandwich.
Speaker 4 (17:01):
What do you think of that? Will?
Speaker 5 (17:03):
Oh? Wow? Is it?
Speaker 3 (17:06):
Woman claims the nurses told her she could signal them
that way. I've got a hunch that those nurses didn't
tell her exactly that you don't unplug things that are
keeping your baby alive, not for a turkey sandwich. Not
not even for an antone sandwich. That's yeah, you had
(17:27):
the boy. You didn't even ask me if I wanted
anything when you went over there. Yeah, of course, why
did you not do that one?
Speaker 5 (17:34):
I don't know. I didn't even know that you were here.
Speaker 4 (17:37):
You need to pop your head around the corner. Take
a look at my desk.
Speaker 5 (17:40):
Wouldn't do you ever get me lunch? Humph? Well, it
has been a while. I have done that, I think
at least once. I'm pretty sure. Man, when they start
paying me the big bucks, I'll buy you lunch every day.
Speaker 2 (17:53):
Yeah.
Speaker 5 (17:53):
And when they start paying me the even bigger bucks,
I'll buy you lunch. How about that? Fair enough?
Speaker 3 (17:59):
You know we're all just drowning in our sorrow in here.
Let's take a little break and regroup. When we get back,
we're going to talk to a guy named David Williams
about speaking of speaking of your shrimp and.
Speaker 4 (18:13):
Roast beef, poh boy yesterday.
Speaker 3 (18:14):
We're not going to talk about roast beef, but we
are going to talk about shrimp and whether or not
the shrimp you're getting or the shrimp you think you're buying.
We'll take a little break here, we'll be right back.
Fifty plus on almost said it am nine fifty kprc.
Speaker 1 (18:29):
Aged to perfection. This is fifty plus with Doug Pike.
Speaker 5 (18:43):
Segment three starts now one, two, three four.
Speaker 3 (18:46):
If I waited twenty seconds, will we could just run
the whole numbers. I won't do that, though, because I've
got somebody I want to talk to on the line.
We'll talk in this segment about something that I'd bet
most of this audience doesn't know about, about a food
that most of you probably love to eat, as do I,
and that would be shrimp. There's an effort underway by
(19:07):
the Southern Shrimp Alliance to restore truth in advertising at
restaurants and grocery stores around the entire Gulf Coast, where
it was kind of a surprising number of restaurants, some
of them located right in local marinas and harbors and whatnot,
where they're actually selling imported shrimp from around the world
but presenting them as fresh caught from the Gulf of Mexico.
Speaker 4 (19:29):
And to shed light.
Speaker 3 (19:31):
On what's happening, I will bring in Dave Williams from
the Southern Shrimp Alliance, which funded in great part the
genetic testing of shrimp from dozens and dozens of seafood
restaurants and found some inaccuracies in how shrimp were being advertised.
Speaker 4 (19:45):
Welcome aboard, Dave, Good morning, Doug.
Speaker 2 (19:49):
Thank you for taking my telephone call. I appreciate.
Speaker 3 (19:52):
Oh it's my pleasure, believe me. So what inspired this
study to begin with?
Speaker 2 (19:57):
Well, basically, what's happened is I've been watching the commercial
fishing industry and the communities that depend on it along
the Gulf Coast slightly being starved of income. And there
are efforts going on about putting tariffs on imported product.
(20:18):
But one of the biggest things I saw was the
fact that many, many, many, many, many many restaurants that
you would believe were serving local golf shrimp were actually
serving imported shrimp.
Speaker 5 (20:31):
And isn't there.
Speaker 2 (20:34):
There is a difference. But you know, I developed I
worked with Florida State University to redirect a DNA test
basically to be able to identify product whether or not
it's farm raised or not farm raised in a cooked
or raw condition. And we started going in to look
(20:57):
at specific areas and we discover some very disturbing results
because basically, when you use the imagery of the Gulf
and the local fishing communities and then you sell an
imported product, you're basically destroying a community and that should
not happen. So the first place that we actually went
(21:18):
to was the Morgan City Shrimp and Petroleum Festival that
has been going over it ninety years, I believe, and
we just randomly took five different shrimp dishes off the vendors,
and four out of five of the shrimp dishes were inauthentic.
They were imported product. Now that wouldn't be so bad
(21:41):
if you're in a fair ground in Houston, but when
you have a festival calling itself the Shrimp and Petroleum Festival,
and you were promoting the fact that you're basing the
whole festival on the history of the shrimp industry, and
then you decide not to serve any domestic shrimp, or
(22:02):
four out of five of the shrimp being sold were imported,
you're sort of disrespecting the culture and history.
Speaker 4 (22:11):
So think I'd have to agree with you on that.
Speaker 3 (22:13):
I really did so, and some of my audience knows
day before we keep going. It's not against a lot
of serve imported shrimp, but they just I think you're
right in that the people who are buying that shrimp
should know where it came from.
Speaker 2 (22:28):
Yeah, I have you know. Imported shrimp is over ninety
percent of the shrimp sold in the United States, and
that is a very good part of our industry. The
unfortunate thing happens when you're at a restaurant overlooking the
Gulf and you see a shrimp boat going by, and
(22:51):
your implication as a visitor to that restaurant is that
the shrimp that you're consuming is coming from the waters
that you're overlooking. And when that doesn't happen, you end
up deceiving the customer, and that's not right. The Federal
Trade Commission have actually made a ruling on this, basically
(23:13):
saying that if you use imagery or location or decoration
within your restaurant or facility that implies that you're serving
local or golf product, you should be serving.
Speaker 5 (23:28):
It would would that apply, Dave to just like somebody
in a little hole in the wall restaurant hanging a
piece of shrimp net off the wall.
Speaker 2 (23:36):
Yeah, well, okay, you know obviously there's different levels. Okay,
but you know, in reality, if you're if you're using
imagery to imply that you're doing something, then you should
be doing it. Okay with that, So you know, we're
(23:57):
we're we've gone from status date and actually Galveston was
not the very best, but it wasn't the very worst.
But you know, we've we've got some alarming findings in Florida.
The release of the information should happen most foubly on Monday,
(24:19):
But we actually tested forty four restaurants in Tampa sent
Pete and only two of them were actually selling golf shrimp. Wow.
Speaker 3 (24:31):
Yeah, that's that's the way I saw Texas's numbers in
what you sent over in two of forty four is
eve far worse than our score here.
Speaker 2 (24:41):
Yeah, but you know your your Galveston is and Galveston
and Keema. You know, when you're talking about the percentage
that they're talking about, you know, Galston and Kima was sixty,
which isn't brilliant and so you know, the lowest levels
we've seen is around Back City percent in back and
(25:03):
Rouge that they've put in place, truth in menu regulations
good and obviously being the capital city, they tend to
get more people looking at what the restaurants are doing
in other places.
Speaker 5 (25:17):
That's fantastic.
Speaker 3 (25:18):
How what's the difference in cost to the restaurants between
imported and domestic.
Speaker 2 (25:25):
That's a difficult thing to say, because usually when they
bring in the imported shrimp, it quite often it's peeled,
deveined and very easy to use. And it's quite often
that the differential of getting that and getting that from
a golf product is quite high. But if the restaurant
just took the time to actually appeal and debying their
(25:49):
own shrimp, I think golf shrimp would be somewhat competitive.
But you know, in reality, you're talking about an American
all in that tu product and all natural its got
to be better than organic.
Speaker 3 (26:05):
Surely in this case, it certainly would be because some
of the things I've read about what being fed to
some of those shrimp that are coming in from around
the world, that's pretty nasty.
Speaker 2 (26:16):
Yeah, so I believe that, you know, the long term
future of our industry, if we have one, is to
bring our branding up to something like a certified Angus
speech program. Okay, so our product would be promoted, the
wildcought fishermen's products from the United States would be promoted
(26:39):
in a way that basically saves the industries around the coast.
Speaker 3 (26:44):
I would like to see that I have no quarrel
at all with eating fresh caught Gulf shrimp for the
rest of my life. And the next farm raised shrimp
I eat won't be the first, that's for sure. But yeah,
I like the way you guys are going to keep
me posted. We'll have to do this again sometime, I hope.
And one of all the phone numbers.
Speaker 2 (27:02):
Yeah, yeah. We will be releasing a major report when
we've done all the Gulf Coast states. But right now,
I can tell you that the average authenticity rate is
about thirty percent. Wow. And we did a calculation on
(27:23):
a number of restaurants along the Gulf Coast and your
shrimp producing areas, And you're talking about if we can
get that seventy two percent down to thirty percent, you're
talking about a seven hundred million dollar injection into our industry.
Speaker 5 (27:40):
Wow. That would be good for your industry, then, wouldn't it.
Thank you, Davey Williams.
Speaker 4 (27:45):
From anyway, go ahead.
Speaker 2 (27:46):
If anybody has any questions, please go on to our
website which is Seat Consulting SEAD Consulting, and we would
love to respond to whatever anybody has to say.
Speaker 4 (28:00):
Sea d Consulting. Thank you, Dave.
Speaker 3 (28:03):
I really appreciate this is this is interesting stuff.
Speaker 4 (28:05):
I want to stay with.
Speaker 5 (28:06):
You on it.
Speaker 2 (28:07):
Okay, no problem, God bless.
Speaker 4 (28:09):
Sir, you too.
Speaker 5 (28:10):
On the way out. Oh, by the way, will I
had the worst shrimp experience.
Speaker 4 (28:16):
Not in Houston.
Speaker 3 (28:17):
I'll tell you where when we get back and it
goes back I don't know, thirty something years long, long
time ago. We'll take a little break. We'll be right back.
I'll tell you that shrimp story when we get here.
You're listening to fifty plus on AM nine to fifty KPRC.
Speaker 5 (28:33):
What's life without a net? I suggest to go to bed,
leave it all, just.
Speaker 1 (28:38):
Wait until this show's over. Sleepy Back to Doug Pike
as fifty plus continues.
Speaker 4 (28:53):
Hi, welcome back, thanks for listening. Certainly appreciate it.
Speaker 3 (28:56):
Hope you enjoyed that little discussion with Dave Williams about
the shrimp industry and how how imports are really digging
into the pockets of local shrimpers.
Speaker 5 (29:06):
And I don't mind them.
Speaker 3 (29:08):
Being out there. They're not overfishing as was the case
many years ago. It got kind of There were thousands
of shrimp boats on the bays years ago, and that's
been whittled down to what the resource can handle. But
when these guys are having to compete against much lower
(29:29):
priced imports, it's tough on them.
Speaker 4 (29:31):
I promised the story.
Speaker 3 (29:32):
About the worst shrimp eating experience of my entire life,
and I'll share it now.
Speaker 4 (29:38):
Many years ago, probably close to.
Speaker 5 (29:40):
How old am I again, forty Probably.
Speaker 4 (29:43):
Close to forty years ago. Forty years ago I.
Speaker 3 (29:50):
Met a very nice young woman here in town and
we hit it off. But she lived in Cedar Rapids, Iowa,
and just for giggles, one day I called her up
and I said, hey, I'll come up and visit you
for a weekends.
Speaker 4 (30:07):
That sound fun.
Speaker 3 (30:08):
She said, sure, that sounds great, So I got myself
a hotel room. She stayed at her place, but anyway,
we went out to dinner, and I was in Cedar Rapids, Iowa,
and like a fool, missing home homesick. I do get
homesick when I'm away for a long time, and in
(30:28):
this case, I had been away from the Gulf Coast
where I had been eating shrimp all my life, for
less than twenty four hours, and in a restaurant in
Cedar Rapids, Iowa. Before there were seven forty sevens hot
shot in this stuff across the oceans to get it
here fresh before they could have flown anything from even
(30:51):
Galveston to Cedar Rapids.
Speaker 5 (30:53):
I don't think shp that shrimp.
Speaker 4 (30:55):
Probably well. It was on a one day ten, with
one being.
Speaker 3 (31:03):
That it would cause me to get ill, and ten
being on par with golf caught Texas shrimp. It was
about a one point one, like chewing shoe leather. Any
description you can think of that would make you not
want to eat something ever again, that's what that was.
The only saving grace is that it didn't get me sick.
(31:24):
But the taste was hard. It was a shrimp cocktail
in these kind of medium for in our world here
it would be about a medium sized shrimp, and there
were I don't know a half a dozen of them
or so around this little, this little fluted container that
you get shrimp cocktails in sometimes and the red sauce
(31:44):
in the middle and whatnot. At least the sauce kind
of blanketed the taste.
Speaker 4 (31:50):
But I couldn't even eat them all.
Speaker 5 (31:51):
They were just the.
Speaker 4 (31:52):
First one of that.
Speaker 3 (31:53):
Oh good, here I am having shrimp halfway across the country,
and then it just got it just got worse from there.
I'll never ever ever do that again. Although there was
an experience with Mexican food at which child Steamboat I
think it was. My wife and I were there on
a ski trip, her first ever. I think it was Steamboat,
(32:16):
I can't remember exactly.
Speaker 5 (32:17):
It may not have been. It might have been Beaver Creek. No,
she didn't go to Beaver Creek with me.
Speaker 3 (32:20):
I was doing shows from up there by the way
back when I was at the newspaper and doing the
radio as well, and even before I came over here,
I was the ski editor of our local newspaper and
as such got to sample some of the finest resorts
in the country.
Speaker 4 (32:36):
But I digress.
Speaker 3 (32:37):
So my wife and I are there, and we ran
into the same people like two or three times, just
at odd ball places on the mountain, and ended up
they were I think they were from down here, and
so we kind of we kind of started talking a
little bit and decided the four of us would go
to dinner because the two of us at dinner again
for both sides.
Speaker 4 (32:55):
Hey, it would be something fun and different.
Speaker 3 (32:58):
So that we found out that there was a mech
second restaurant at the resort and thought, well, what better
way to celebrate some good old mountains snowing or spit
it out skiing and snowboarding, which we did all way,
then top it off with a nice familiar Tex Mex meal.
Speaker 4 (33:19):
Well not so much.
Speaker 3 (33:21):
And the first clue that it wasn't going to go
well was when our server came out and set down
the salsa, the green and the red salsa for the chips,
which they got right. At least they got the chips right,
and the sauce is right. Its taste goes. But the
guy looks down at all four of us sitting there
(33:45):
and says, now, I don't know if you guys know,
but this red sauce can be a little spicy, and
this green here, this is not guacamole. And we're kind
of like, uh, oh, this isn't gonna go well.
Speaker 4 (34:01):
And it didn't.
Speaker 3 (34:02):
It wasn't very good at all, nothing I would I
think Taco bell is a much better is a much
closer relationship to Text Mex Food than what I got
at A very very nice If you read the menu
and looked at the prices, you would think it was wonderful,
But the the two parts didn't go together any Enough
(34:27):
of that? All right, well, I'm coming back to you.
Speaker 1 (34:29):
Man.
Speaker 5 (34:30):
Ah, let's go tipping the scales.
Speaker 4 (34:35):
I'll be back or I won't drink to that.
Speaker 3 (34:41):
I won't drink to that. Some construction workers up north
somewhere discovered a two hundred year old bottle and thought
maybe it would be some sort of alcohol, but it wasn't.
Speaker 5 (34:58):
What was it?
Speaker 3 (34:59):
Well, apparently, uh, two hundred years ago, even the stage
coach wasn't gonna make a stop for anybody for any purpose,
and so somebody had relieved themselves himself or herself or
whatever into that bottle.
Speaker 5 (35:18):
So yeah, did they.
Speaker 3 (35:21):
No, no, no, no, no stop right there will stop.
Speaker 5 (35:27):
I mean, I guess they had to find out somehow.
Speaker 4 (35:30):
I don't know how they found out.
Speaker 5 (35:32):
I don't want to know they found out.
Speaker 3 (35:36):
There's always that one guy, right, you go first and
tell us whether it's bourbon or scotch, just like neither.
Speaker 5 (35:45):
All right, tipping the scales or.
Speaker 4 (35:49):
Or funny or not funny, It depends tipping the scales.
Tipping the scales will.
Speaker 3 (35:54):
In nineteen seventy, only one NFL player weighed more than
three hundred pounds. Now, now, how many NFL players weigh
more than three hundred pounds?
Speaker 5 (36:04):
I'm gonna gas.
Speaker 3 (36:07):
Two hundred, five hundred NFL players. There's only what thirty
two thirty six teams something like that, and big teams
though well yeah, they probably might include practice squad guys
and whatever. Although it does say NFL players NFL players,
(36:27):
five hundred of them, there's a high school players that
weigh three hundred and something pounds. Now big, big, ten seconds,
I would hate oh two seconds?
Speaker 5 (36:36):
Ten Well, now, yes, we'll take a little break. We'll
be back Tuesday.
Speaker 3 (36:42):
I'll be on the Outdoor Show tomorrow morning at seven
o'clock on Kbmme see of then audios
Remember when it was impossible to misplace the TV remote
because you were the TV remote. Remember when music sounded
like this? Remember when social media was truly social?
Speaker 2 (00:17):
Hey John, how's it going today?
Speaker 1 (00:20):
Well? This show is all about you. This is fifty
plus with Dougpike. Helpful information on your finances, good health,
and what to do for fun. Fifty plus brought to
you by the UT Health Houston Institute on Aging, Informed
Decisions for a healthier, happier life and Bronze Roofing repair
(00:44):
or replacement. Bronze Roofing has you covered? And now fifty
plus with Doug Pike.
Speaker 3 (00:50):
All right, Friday edition of the program starts right now.
Beautiful sunny afternoon. Holy cow, what a way to end
the week after what we went through two, three, four
or five days ago with record setting snowfall, and not
just here, all the way over to all the way
over to Florida. There's somebody in Florida putting out T
(01:12):
shirts by the way, will and doing quite well and
raising money to.
Speaker 4 (01:18):
Help the homeless over there.
Speaker 3 (01:21):
The T shirt just says I survived the I think
it's I think it just says Florida. I survived the
Florida blizzard and boy blizzard warnings for Louisiana blizzard warnings
over there.
Speaker 5 (01:33):
It's what a mess? What a mess? That little what
would they called that one? Enzo?
Speaker 4 (01:38):
Is that correct? I don't know it was. It was Enzo.
Speaker 3 (01:42):
And why we're naming cold fronts now, I really don't
understand it. We went for several hundred years, well we
started naming tropical storms. So I guess the people up
north got got their feelings hurt, and so we had
to do something for them.
Speaker 5 (01:57):
So we're gonna.
Speaker 4 (02:00):
Never mind.
Speaker 5 (02:00):
I don't want to go down that road.
Speaker 4 (02:03):
Start with the weather.
Speaker 3 (02:04):
Let's do that, and a little bit more elaboration on it.
Courtesy of texas iaq dot net. Because cleaner air is,
after all, healthier air. Go to texas a i q
iaq texas iaq dot net and learn how they cleaned
duct work, which is what they do always and best,
and they can help you out get cleaner, healthier air.
(02:26):
So we're done with freezing temperatures for a while. The
bad news, though, is that we've got rain chances that
kick off for real on Saturday and linger all next week.
If you're new here, sorry, this is normal for us.
This is routine for us. We go from wearing every
(02:48):
article article of clothing you have just to go get
the newspaper. If you still take that thing. Uh, if
there's if there's any wind at all, by the way,
it'll blow out of your yard. You'll have to just
look down windo your neighbor's yard to find it. It's
that's so disappointing to me after working so hard at that,
at that in that building and on the on the
stories that my friends and I got to write about
(03:08):
the things we loved. Uh, that the Prince just having
a hard time surviving right now? It really is, it
really is, and it's it's just change, and change always
happens that if you don't adapt to it, you get
gobbled up.
Speaker 4 (03:23):
So in any event, Uh, the weather's not gonna change.
It's gonna be it'll.
Speaker 3 (03:27):
Go from way below freezing to shorts and flip flops
in a matter of forty eight hours, or it will well.
In summer, it just gets hot and it stays hot,
and summer here lasts about five solid months.
Speaker 4 (03:41):
Is that about right?
Speaker 2 (03:42):
Will? Would you?
Speaker 4 (03:43):
Would you say? Yeah, I'd say eight, So you could
you very easily? Could?
Speaker 3 (03:48):
I remember as a kid waking up and going out
and playing with all the new toys on Christmas Day
and shorts and a little T shirt, probably barefoot. What
it just wasn't even cool some some Christmases way back
in the day. They are now though on occasion. In
any event, it's Houston weather. Get used to it. Off
to market we go, courtesy of Houston Goldexchange dot Com.
(04:10):
And the good news for my buddy Brash Wewiss out
at Houston Gold Exchange is that gold has now climbed
up to and is is tickling the underbelly of twenty
eight hundred dollars an ounce, barely twenty dollars off that
mark an hour ago, and we'll still going up.
Speaker 4 (04:27):
I don't know what it's doing now. Oil dropped, which.
Speaker 3 (04:30):
Is great, but this isn't the drop that we're waiting for.
These are just these are still little nickel and dying things.
It was down by less than fifty cents and hanging
around seventy four or fifty last time I looked. At
some point probably this year, but later in the year,
once we get fully up and running under the new
(04:52):
rules on our oil and gas industry, will will be
at least ten dollars lower than that.
Speaker 4 (05:00):
And maybe even a little bit more.
Speaker 3 (05:01):
The oil companies can make money off barrels that don't
cost seventy five dollars. There is a point, though, where
they're not going to recoup enough to cover drilling costs
and such and production costs at.
Speaker 4 (05:16):
One number or another.
Speaker 3 (05:17):
I don't even know what that number is anymore, because
everything's so much more sophisticated and probably takes fewer man
hours to figure out exactly where to poke the hole
in the ground. Nonetheless, anyway, three of the four market
indicators were in the red last I looked, but none
to any concerning degree. The FED lowering the interest rates
(05:38):
a little bit was one thing that I saw that
kind of moves some of the different individual stocks. There's
a lot of talk about AI still and where to
put your money in high technology.
Speaker 4 (05:49):
Speaking of that, I think it's in Let me see
when it is.
Speaker 3 (05:54):
This coming spring in Beijing, will there will be the
first half marathon that will include what contestants?
Speaker 5 (06:06):
I don't know, Doug, what was I just talking about?
High technology? Oh?
Speaker 3 (06:12):
Firstbot robots will be running the half marathon in Beijing
that I titled that one Run Robot Run which I
don't know mechanically, unless the thing needs to stop for
an oil change at the six or seven mile mark.
(06:33):
A half marathon should be a jog in the park,
and they can just there's somebody sitting on the sidelines,
is just gonna if a human passes the robot, they'll
just crank him up a little more and let him
run on down, right.
Speaker 4 (06:47):
I think the robot's gonna win.
Speaker 5 (06:49):
No, I don't know.
Speaker 4 (06:50):
Will I don't know. There's gotta be.
Speaker 2 (06:54):
The No.
Speaker 3 (06:55):
The artificial intelligence is there to navigate potholes, it's there
to navigate puddles. It's there to nonavigate sidewalks and curbs
and all of that stuff. It'll have more cameras on
it than there are probably on what's her name, Taylor
Swift when she's performing. Oh yeah, I had to think
for a minute.
Speaker 5 (07:15):
I couldn't. I couldn't honestly cannot name one Taylor Swift song.
Speaker 2 (07:19):
Can you.
Speaker 4 (07:22):
Tears drops on my guitar?
Speaker 5 (07:23):
Really, that's the name of the song. Maybe we should
play that when we come back. Got a minute here.
Speaker 3 (07:32):
When we get back. Oh, by the way, will you're
looking very dapper today? Would you like a peanut butter sandwich.
Now you know why I said that? Why because it
is National Compliment Day and National Peanut butter Day.
Speaker 4 (07:46):
Wow, I'll rolled into one.
Speaker 5 (07:49):
That's great.
Speaker 3 (07:50):
I'll be waiting on mine. I'll give you about five
minutes to think about it too. Yeah, give me an
ad break. We'll take a little break right now. On
our way out, I'll tell you about the Institute on
Age over at ut Health. Been around for about nine
years or so, maybe ten. Actually it's a little older
than the show than fifty plus, so let's call it
ten years for now. I'll get confirmation a little bit later.
(08:14):
In those ten years, the Institute on Aging has grown
and grown and grown and continues to provide help throughout
the medical community to seniors by providers in every discipline
of medicine who have gotten additional training to what got
them the diploma on the wall in the office. They
go back and they learn how to apply that knowledge
(08:36):
specifically to seniors. It's amazing what they can do to
help us live longer, better, happier, healthier lives. Go to
the website, learn about what they do, learn about all
the resources that are available to you through that website,
and then get in contact with them, have a consultation somewhere,
start a conversation utch dot edu slash aging. That conversation
(09:00):
could lead you to much better health. Uth dot edu
slash aging.
Speaker 5 (09:05):
Now, they sure don't make them like they used to.
Speaker 1 (09:08):
That's why every few months we wash them, check us words,
and spring on a fresh coat of wax. This is
fifty plus with Dougpike.
Speaker 3 (09:27):
All right, welcome back fifty plus, Thanks for listening on
this beautiful, gorgeous afternoon. What is it twelve twenty according
to the clock on the wall, the very big clock
on the wall. Not even a real clock though, is
that that's just digital stuff?
Speaker 5 (09:42):
Oh?
Speaker 4 (09:42):
Will we fall in two tenths of a second behind?
How can get that fixed?
Speaker 5 (09:47):
This is not our clock, This is some other person.
Call somebody. I'm not calling the website. If you're not
them to change the claw, if you're not on time,
you're okay. Well, I'm looking at our clock on our
system and that one on the screen simultaneously, and they're
(10:08):
moving at the same speed, and they say the same exact.
Speaker 3 (10:10):
Thing, do they now, Yes, So we'll just blow it.
We'll just make believe that it's right. I hate being
too tenths of a second behind. You know, think about
that if you were running a race, or if the
ND five hundred two tenths of a second, that would
probably be several car links at two hundred miles an hour.
Speaker 5 (10:31):
Oh, thank god, we're not in a race, right.
Speaker 3 (10:34):
Thank god you're not driving on the race track beside me.
You think you could beat me in a car race
driving skills?
Speaker 2 (10:40):
Yes?
Speaker 5 (10:41):
Really absolutely. Oh, I have a place we can go.
Speaker 4 (10:45):
And test it out.
Speaker 5 (10:46):
I know a place where they've got go karts that
will do about sixty seventy miles an hour. Well, my
car has sport mode. Oh, well go fast.
Speaker 4 (10:57):
Yeah, I'm sure it does. Sport mode. What does that do?
Speaker 5 (11:01):
How does it change the driving of the car? Uh? Well,
immediately the the RPM just shoots up. You can feel it,
and then you just you It allows you to easily
go on the gas. It's a little more spirited. Yes.
Speaker 3 (11:18):
So do you do that all the time? Do you
just constantly driving sport mode?
Speaker 5 (11:23):
No? I normally only drive in sport mode when it's
dangerous outside icy, so I can add a little bit
more excitement to the road. Yeah, that wouldn't be sporty,
that would be spicy, Yes, sick.
Speaker 4 (11:36):
And very dangerous.
Speaker 3 (11:37):
Will are you the guy who keeps going by me
at a hundred on the way to the studio on
Saturday and Sunday mornings.
Speaker 5 (11:41):
Maybe one hundred and twenty?
Speaker 3 (11:43):
Yeah, yeah, the guy doing one hundreds falling, falling behind
me behind.
Speaker 5 (11:48):
I'm telling you you can't beat me in a race, Doug.
Speaker 4 (11:51):
I don't know.
Speaker 5 (11:52):
I've got a lead foot.
Speaker 4 (11:53):
And yeah, okay, nothing to lose.
Speaker 3 (12:00):
Moving on, speaking of nothing to lose except a boy
I don't know, one hundred thousand hardened criminal alien illegal
immigrants in this country. There was a guy from Haiti
who already has seventeen or more, depending on which story
you see, seventeen or more criminal convictions. He's a bad guy, Okay,
(12:22):
he's a bad guy, convictions not charges. And how he
wound up here roaming the streets of the United States
of America, Well, I know how he got here, and
actually I know how he was able to move around
and do whatever he felt like doing, which has commit
more crimes for the last four years. In any event,
(12:43):
I just picked him up yesterday and he was quoted
as saying, and I have to paraphrase here because one
of his words was one we can't say on the radio.
He said, and I quote blank, Trump, you feel me,
Biden forever, Bro, thank Obama for everything he did for me.
Speaker 5 (13:04):
Bro.
Speaker 4 (13:05):
End quote.
Speaker 3 (13:08):
That just tells me we're on a better track already.
Ice arrests happening all over the country, and right now
they're going after the worst of the worst who are
in here unlawfully. They recently arrested members of that MS
thirteen gang, people who were on interpole red notices. You
(13:29):
don't get there for stealing a pack of gum out
of HB. That takes something to get you on the
interpole red notice. And just various and sundry other suspects
wanted here or in their home countries for the likes
of rape and murder. It's amazing how quickly these career
(13:51):
violent offenders are being rounded up under President Trump. Went
in the past four years, our federal government just couldn't
seem to get those dangerous.
Speaker 4 (14:00):
People off our streets.
Speaker 3 (14:02):
That's why several people and legislations being named for then
Lake and Riley comes to mind. I hope they're deaths
at the hands of people who shouldn't even be on
our soil. Don't go forgotten and get forgotten. And the
(14:23):
sooner those people can be taken out of here, the better,
I think. Down the road, at some point, once the
bad guys are eliminated from here, then we can talk
about what to do with everybody else. We can figure
out who's supposed to be here, who's not, who's here
for legitimate reasons, who's not up in Colorado. Actually, the
(14:45):
Denver Public school chief guy named these public schools Administrator
Alex Morrero, he told his principles, all the school principles
in Denver Public schools not to allow ice agents to
their school buildings. And that goes in clear defiance of
orders issued by President Trump. It's probably isn't gonna work
(15:05):
out so well for Denver. How and why somebody would
want to leave criminals in schools and just walking freely
among American children is beyond me. He's not going after
kids who are trying to get educations. He's not trying
to remove those people who haven't committed crimes. He's aiming
at people who have committed crimes here and are wanted
(15:27):
for those or who committed crimes in their home countries
and still need to be tried and punished for those
I wouldn't want somebody on this current got a go
list for being a threat to our society sitting in
a classroom next to my son right now, and I
would hope none of you would as well. They're going
(15:47):
after bad guys. That's the start, and you have to
start somewhere with this.
Speaker 5 (15:53):
Check that off.
Speaker 3 (15:54):
Got a minute and a half, Will, Okay, I'm going
to give you a couple of options here, Powell. By
the way, that's a very nice looking shirt. Will, I'm
waiting for my compliment.
Speaker 5 (16:06):
Oh Doug, that's a nice looking shirt you got on there.
There's an echo in here. Huh, tipping the scales. I'll
be back.
Speaker 4 (16:16):
Or poor choice, poor.
Speaker 3 (16:18):
Choice, I'll let that one just hang there. The Internet
is debating whether to give a thumbs up or thumbs
down to a mother who unplugged her baby's NICK.
Speaker 4 (16:33):
You monitor.
Speaker 5 (16:34):
You know what that is, right, Will Yes? Natal Intensive Care?
Speaker 3 (16:41):
This baby, this baby that's in the nick you babies
that are having trouble getting used to being in this
new world therein And she pulled the plug because she
wanted the nurse's attention to come in and see if
they could get her a turkey sandwich.
Speaker 4 (17:01):
What do you think of that? Will?
Speaker 5 (17:03):
Oh? Wow? Is it?
Speaker 3 (17:06):
Woman claims the nurses told her she could signal them
that way. I've got a hunch that those nurses didn't
tell her exactly that you don't unplug things that are
keeping your baby alive, not for a turkey sandwich. Not
not even for an antone sandwich. That's yeah, you had
(17:27):
the boy. You didn't even ask me if I wanted
anything when you went over there. Yeah, of course, why
did you not do that one?
Speaker 5 (17:34):
I don't know. I didn't even know that you were here.
Speaker 4 (17:37):
You need to pop your head around the corner. Take
a look at my desk.
Speaker 5 (17:40):
Wouldn't do you ever get me lunch? Humph? Well, it
has been a while. I have done that, I think
at least once. I'm pretty sure. Man, when they start
paying me the big bucks, I'll buy you lunch every day.
Speaker 2 (17:53):
Yeah.
Speaker 5 (17:53):
And when they start paying me the even bigger bucks,
I'll buy you lunch. How about that? Fair enough?
Speaker 3 (17:59):
You know we're all just drowning in our sorrow in here.
Let's take a little break and regroup. When we get back,
we're going to talk to a guy named David Williams
about speaking of speaking of your shrimp and.
Speaker 4 (18:13):
Roast beef, poh boy yesterday.
Speaker 3 (18:14):
We're not going to talk about roast beef, but we
are going to talk about shrimp and whether or not
the shrimp you're getting or the shrimp you think you're buying.
We'll take a little break here, we'll be right back.
Fifty plus on almost said it am nine fifty kprc.
Speaker 1 (18:29):
Aged to perfection. This is fifty plus with Doug Pike.
Speaker 5 (18:43):
Segment three starts now one, two, three four.
Speaker 3 (18:46):
If I waited twenty seconds, will we could just run
the whole numbers. I won't do that, though, because I've
got somebody I want to talk to on the line.
We'll talk in this segment about something that I'd bet
most of this audience doesn't know about, about a food
that most of you probably love to eat, as do I,
and that would be shrimp. There's an effort underway by
(19:07):
the Southern Shrimp Alliance to restore truth in advertising at
restaurants and grocery stores around the entire Gulf Coast, where
it was kind of a surprising number of restaurants, some
of them located right in local marinas and harbors and whatnot,
where they're actually selling imported shrimp from around the world
but presenting them as fresh caught from the Gulf of Mexico.
Speaker 4 (19:29):
And to shed light.
Speaker 3 (19:31):
On what's happening, I will bring in Dave Williams from
the Southern Shrimp Alliance, which funded in great part the
genetic testing of shrimp from dozens and dozens of seafood
restaurants and found some inaccuracies in how shrimp were being advertised.
Speaker 4 (19:45):
Welcome aboard, Dave, Good morning, Doug.
Speaker 2 (19:49):
Thank you for taking my telephone call. I appreciate.
Speaker 3 (19:52):
Oh it's my pleasure, believe me. So what inspired this
study to begin with?
Speaker 2 (19:57):
Well, basically, what's happened is I've been watching the commercial
fishing industry and the communities that depend on it along
the Gulf Coast slightly being starved of income. And there
are efforts going on about putting tariffs on imported product.
(20:18):
But one of the biggest things I saw was the
fact that many, many, many, many, many many restaurants that
you would believe were serving local golf shrimp were actually
serving imported shrimp.
Speaker 5 (20:31):
And isn't there.
Speaker 2 (20:34):
There is a difference. But you know, I developed I
worked with Florida State University to redirect a DNA test
basically to be able to identify product whether or not
it's farm raised or not farm raised in a cooked
or raw condition. And we started going in to look
(20:57):
at specific areas and we discover some very disturbing results
because basically, when you use the imagery of the Gulf
and the local fishing communities and then you sell an
imported product, you're basically destroying a community and that should
not happen. So the first place that we actually went
(21:18):
to was the Morgan City Shrimp and Petroleum Festival that
has been going over it ninety years, I believe, and
we just randomly took five different shrimp dishes off the vendors,
and four out of five of the shrimp dishes were inauthentic.
They were imported product. Now that wouldn't be so bad
(21:41):
if you're in a fair ground in Houston, but when
you have a festival calling itself the Shrimp and Petroleum Festival,
and you were promoting the fact that you're basing the
whole festival on the history of the shrimp industry, and
then you decide not to serve any domestic shrimp, or
(22:02):
four out of five of the shrimp being sold were imported,
you're sort of disrespecting the culture and history.
Speaker 4 (22:11):
So think I'd have to agree with you on that.
Speaker 3 (22:13):
I really did so, and some of my audience knows
day before we keep going. It's not against a lot
of serve imported shrimp, but they just I think you're
right in that the people who are buying that shrimp
should know where it came from.
Speaker 2 (22:28):
Yeah, I have you know. Imported shrimp is over ninety
percent of the shrimp sold in the United States, and
that is a very good part of our industry. The
unfortunate thing happens when you're at a restaurant overlooking the
Gulf and you see a shrimp boat going by, and
(22:51):
your implication as a visitor to that restaurant is that
the shrimp that you're consuming is coming from the waters
that you're overlooking. And when that doesn't happen, you end
up deceiving the customer, and that's not right. The Federal
Trade Commission have actually made a ruling on this, basically
(23:13):
saying that if you use imagery or location or decoration
within your restaurant or facility that implies that you're serving
local or golf product, you should be serving.
Speaker 5 (23:28):
It would would that apply, Dave to just like somebody
in a little hole in the wall restaurant hanging a
piece of shrimp net off the wall.
Speaker 2 (23:36):
Yeah, well, okay, you know obviously there's different levels. Okay,
but you know, in reality, if you're if you're using
imagery to imply that you're doing something, then you should
be doing it. Okay with that, So you know, we're
(23:57):
we're we've gone from status date and actually Galveston was
not the very best, but it wasn't the very worst.
But you know, we've we've got some alarming findings in Florida.
The release of the information should happen most foubly on Monday,
(24:19):
But we actually tested forty four restaurants in Tampa sent
Pete and only two of them were actually selling golf shrimp. Wow.
Speaker 3 (24:31):
Yeah, that's that's the way I saw Texas's numbers in
what you sent over in two of forty four is
eve far worse than our score here.
Speaker 2 (24:41):
Yeah, but you know your your Galveston is and Galveston
and Keema. You know, when you're talking about the percentage
that they're talking about, you know, Galston and Kima was sixty,
which isn't brilliant and so you know, the lowest levels
we've seen is around Back City percent in back and
(25:03):
Rouge that they've put in place, truth in menu regulations
good and obviously being the capital city, they tend to
get more people looking at what the restaurants are doing
in other places.
Speaker 5 (25:17):
That's fantastic.
Speaker 3 (25:18):
How what's the difference in cost to the restaurants between
imported and domestic.
Speaker 2 (25:25):
That's a difficult thing to say, because usually when they
bring in the imported shrimp, it quite often it's peeled,
deveined and very easy to use. And it's quite often
that the differential of getting that and getting that from
a golf product is quite high. But if the restaurant
just took the time to actually appeal and debying their
(25:49):
own shrimp, I think golf shrimp would be somewhat competitive.
But you know, in reality, you're talking about an American
all in that tu product and all natural its got
to be better than organic.
Speaker 3 (26:05):
Surely in this case, it certainly would be because some
of the things I've read about what being fed to
some of those shrimp that are coming in from around
the world, that's pretty nasty.
Speaker 2 (26:16):
Yeah, so I believe that, you know, the long term
future of our industry, if we have one, is to
bring our branding up to something like a certified Angus
speech program. Okay, so our product would be promoted, the
wildcought fishermen's products from the United States would be promoted
(26:39):
in a way that basically saves the industries around the coast.
Speaker 3 (26:44):
I would like to see that I have no quarrel
at all with eating fresh caught Gulf shrimp for the
rest of my life. And the next farm raised shrimp
I eat won't be the first, that's for sure. But yeah,
I like the way you guys are going to keep
me posted. We'll have to do this again sometime, I hope.
And one of all the phone numbers.
Speaker 2 (27:02):
Yeah, yeah. We will be releasing a major report when
we've done all the Gulf Coast states. But right now,
I can tell you that the average authenticity rate is
about thirty percent. Wow. And we did a calculation on
(27:23):
a number of restaurants along the Gulf Coast and your
shrimp producing areas, And you're talking about if we can
get that seventy two percent down to thirty percent, you're
talking about a seven hundred million dollar injection into our industry.
Speaker 5 (27:40):
Wow. That would be good for your industry, then, wouldn't it.
Thank you, Davey Williams.
Speaker 4 (27:45):
From anyway, go ahead.
Speaker 2 (27:46):
If anybody has any questions, please go on to our
website which is Seat Consulting SEAD Consulting, and we would
love to respond to whatever anybody has to say.
Speaker 4 (28:00):
Sea d Consulting. Thank you, Dave.
Speaker 3 (28:03):
I really appreciate this is this is interesting stuff.
Speaker 4 (28:05):
I want to stay with.
Speaker 5 (28:06):
You on it.
Speaker 2 (28:07):
Okay, no problem, God bless.
Speaker 4 (28:09):
Sir, you too.
Speaker 5 (28:10):
On the way out. Oh, by the way, will I
had the worst shrimp experience.
Speaker 4 (28:16):
Not in Houston.
Speaker 3 (28:17):
I'll tell you where when we get back and it
goes back I don't know, thirty something years long, long
time ago. We'll take a little break. We'll be right back.
I'll tell you that shrimp story when we get here.
You're listening to fifty plus on AM nine to fifty KPRC.
Speaker 5 (28:33):
What's life without a net? I suggest to go to bed,
leave it all, just.
Speaker 1 (28:38):
Wait until this show's over. Sleepy Back to Doug Pike
as fifty plus continues.
Speaker 4 (28:53):
Hi, welcome back, thanks for listening. Certainly appreciate it.
Speaker 3 (28:56):
Hope you enjoyed that little discussion with Dave Williams about
the shrimp industry and how how imports are really digging
into the pockets of local shrimpers.
Speaker 5 (29:06):
And I don't mind them.
Speaker 3 (29:08):
Being out there. They're not overfishing as was the case
many years ago. It got kind of There were thousands
of shrimp boats on the bays years ago, and that's
been whittled down to what the resource can handle. But
when these guys are having to compete against much lower
(29:29):
priced imports, it's tough on them.
Speaker 4 (29:31):
I promised the story.
Speaker 3 (29:32):
About the worst shrimp eating experience of my entire life,
and I'll share it now.
Speaker 4 (29:38):
Many years ago, probably close to.
Speaker 5 (29:40):
How old am I again, forty Probably.
Speaker 4 (29:43):
Close to forty years ago. Forty years ago I.
Speaker 3 (29:50):
Met a very nice young woman here in town and
we hit it off. But she lived in Cedar Rapids, Iowa,
and just for giggles, one day I called her up
and I said, hey, I'll come up and visit you
for a weekends.
Speaker 4 (30:07):
That sound fun.
Speaker 3 (30:08):
She said, sure, that sounds great, So I got myself
a hotel room. She stayed at her place, but anyway,
we went out to dinner, and I was in Cedar Rapids, Iowa,
and like a fool, missing home homesick. I do get
homesick when I'm away for a long time, and in
(30:28):
this case, I had been away from the Gulf Coast
where I had been eating shrimp all my life, for
less than twenty four hours, and in a restaurant in
Cedar Rapids, Iowa. Before there were seven forty sevens hot
shot in this stuff across the oceans to get it
here fresh before they could have flown anything from even
(30:51):
Galveston to Cedar Rapids.
Speaker 5 (30:53):
I don't think shp that shrimp.
Speaker 4 (30:55):
Probably well. It was on a one day ten, with
one being.
Speaker 3 (31:03):
That it would cause me to get ill, and ten
being on par with golf caught Texas shrimp. It was
about a one point one, like chewing shoe leather. Any
description you can think of that would make you not
want to eat something ever again, that's what that was.
The only saving grace is that it didn't get me sick.
(31:24):
But the taste was hard. It was a shrimp cocktail
in these kind of medium for in our world here
it would be about a medium sized shrimp, and there
were I don't know a half a dozen of them
or so around this little, this little fluted container that
you get shrimp cocktails in sometimes and the red sauce
(31:44):
in the middle and whatnot. At least the sauce kind
of blanketed the taste.
Speaker 4 (31:50):
But I couldn't even eat them all.
Speaker 5 (31:51):
They were just the.
Speaker 4 (31:52):
First one of that.
Speaker 3 (31:53):
Oh good, here I am having shrimp halfway across the country,
and then it just got it just got worse from there.
I'll never ever ever do that again. Although there was
an experience with Mexican food at which child Steamboat I
think it was. My wife and I were there on
a ski trip, her first ever. I think it was Steamboat,
(32:16):
I can't remember exactly.
Speaker 5 (32:17):
It may not have been. It might have been Beaver Creek. No,
she didn't go to Beaver Creek with me.
Speaker 3 (32:20):
I was doing shows from up there by the way
back when I was at the newspaper and doing the
radio as well, and even before I came over here,
I was the ski editor of our local newspaper and
as such got to sample some of the finest resorts
in the country.
Speaker 4 (32:36):
But I digress.
Speaker 3 (32:37):
So my wife and I are there, and we ran
into the same people like two or three times, just
at odd ball places on the mountain, and ended up
they were I think they were from down here, and
so we kind of we kind of started talking a
little bit and decided the four of us would go
to dinner because the two of us at dinner again
for both sides.
Speaker 4 (32:55):
Hey, it would be something fun and different.
Speaker 3 (32:58):
So that we found out that there was a mech
second restaurant at the resort and thought, well, what better
way to celebrate some good old mountains snowing or spit
it out skiing and snowboarding, which we did all way,
then top it off with a nice familiar Tex Mex meal.
Speaker 4 (33:19):
Well not so much.
Speaker 3 (33:21):
And the first clue that it wasn't going to go
well was when our server came out and set down
the salsa, the green and the red salsa for the chips,
which they got right. At least they got the chips right,
and the sauce is right. Its taste goes. But the
guy looks down at all four of us sitting there
(33:45):
and says, now, I don't know if you guys know,
but this red sauce can be a little spicy, and
this green here, this is not guacamole. And we're kind
of like, uh, oh, this isn't gonna go well.
Speaker 4 (34:01):
And it didn't.
Speaker 3 (34:02):
It wasn't very good at all, nothing I would I
think Taco bell is a much better is a much
closer relationship to Text Mex Food than what I got
at A very very nice If you read the menu
and looked at the prices, you would think it was wonderful,
But the the two parts didn't go together any Enough
(34:27):
of that? All right, well, I'm coming back to you.
Speaker 1 (34:29):
Man.
Speaker 5 (34:30):
Ah, let's go tipping the scales.
Speaker 4 (34:35):
I'll be back or I won't drink to that.
Speaker 3 (34:41):
I won't drink to that. Some construction workers up north
somewhere discovered a two hundred year old bottle and thought
maybe it would be some sort of alcohol, but it wasn't.
Speaker 5 (34:58):
What was it?
Speaker 3 (34:59):
Well, apparently, uh, two hundred years ago, even the stage
coach wasn't gonna make a stop for anybody for any purpose,
and so somebody had relieved themselves himself or herself or
whatever into that bottle.
Speaker 5 (35:18):
So yeah, did they.
Speaker 3 (35:21):
No, no, no, no, no stop right there will stop.
Speaker 5 (35:27):
I mean, I guess they had to find out somehow.
Speaker 4 (35:30):
I don't know how they found out.
Speaker 5 (35:32):
I don't want to know they found out.
Speaker 3 (35:36):
There's always that one guy, right, you go first and
tell us whether it's bourbon or scotch, just like neither.
Speaker 5 (35:45):
All right, tipping the scales or.
Speaker 4 (35:49):
Or funny or not funny, It depends tipping the scales.
Tipping the scales will.
Speaker 3 (35:54):
In nineteen seventy, only one NFL player weighed more than
three hundred pounds. Now, now, how many NFL players weigh
more than three hundred pounds?
Speaker 5 (36:04):
I'm gonna gas.
Speaker 3 (36:07):
Two hundred, five hundred NFL players. There's only what thirty
two thirty six teams something like that, and big teams
though well yeah, they probably might include practice squad guys
and whatever. Although it does say NFL players NFL players,
(36:27):
five hundred of them, there's a high school players that
weigh three hundred and something pounds. Now big, big, ten seconds,
I would hate oh two seconds?
Speaker 5 (36:36):
Ten Well, now, yes, we'll take a little break. We'll
be back Tuesday.
Speaker 3 (36:42):
I'll be on the Outdoor Show tomorrow morning at seven
o'clock on Kbmme see of then audios
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