May 1, 2025 • 39 mins
Today, Doug Pike discusses, red snapper fishing, Louisiana cuisine, and jello shots.
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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 3 (00:20):
Cool?
Speaker 1 (00:20):
This show is all about you, only the good die.
This is fifty plus with Doug Pike. 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,
(00:42):
and now fifty plus with Doug Pike.
Speaker 2 (00:46):
All right, welcome back fifty plus once again. Who moved
this microphone yesterday? It wasn't me? I figured out that
said just where it belongs. Now you were gonna say,
will nothing? Well, I know why the microphone this move?
Why who moved it? We did?
Speaker 3 (01:02):
Here?
Speaker 2 (01:02):
Guys, we did a little six yesterday. I didn't know.
I didn't know it. Yeah, well, I know we did that, yes,
but I thought that they somebody else had come in afterwards.
No nobody asked, just us. Just yeah. Well, welcome yet
again to fifty plus. More than eight hundred episodes now
available on podcast and in perspective, hardly taking up any
(01:26):
digital space at all. In some data bank somewhere. How
much data can the data bank? Is that the same
as the cloud? Is that what we're talking about? You
mean a server farm, same thing? No, same thing, server farm,
data bank, the cloud, all of that. It's not up
in the clouds at all. That's so deceptive. Why do
(01:48):
they call it that? Do you think? Is that just
a name somebody put on it, like Chevy and Paula
ain't nothing.
Speaker 3 (01:55):
I feel like the cloud implied. You know, when you
look up at the cloud, you just like, how does
it hold all that water?
Speaker 2 (02:02):
That's not what I think? You don't think that. I
haven't pondered that. Probably in three decades. I've already got
it figured out. No, it didn't take me that long
to figure out why the moisture heat rises and with
it it kind of pulls moisture from the earth. It
(02:22):
makes a cloud and it goes somewhere else and it
drops all that water.
Speaker 3 (02:26):
But you think about some of those clouds. They're tiny,
but yet they pack a real punch.
Speaker 2 (02:30):
No, not the tiny ones will come on now, okay, which,
let me ask you, now, this is a legitimate, serious
question about clouds. Now that we're totally derailed, So which
clouds are more likely to produce rain, higher ones or
lower ones.
Speaker 3 (02:45):
I feel like it's gotta be the higher ones. No,
but I have no idea. High clouds don't do diddly.
They just they just pass over and barely block the sun.
But lower clouds, the lower they get, the closer they
are to dump in their water. So there, now you've
learned something. I mean, they gotta go down, They gotta
(03:10):
they gotta relieve themselves.
Speaker 2 (03:12):
You think, is that what they're doing on us? Yes,
that's of course, Will, mm hmmm. We've we've we've established
we've established.
Speaker 3 (03:22):
A new loaf gives dancing in the rain a new meaning,
that's for sure, it.
Speaker 2 (03:26):
Does, doesn't it? Oh my word? Will, Let's let's move on,
shall we. M uh. If you want to learn something
about almost anything that's important to you, far more so
than Will's definition of rain. As a senior, there's probably
an interview in the in the data bank, cloud server farm,
(03:47):
what was the other one? Data? I have no idea
data bank, the server. Yeah, we don't need any more
words than that. It would just take up more space. Frankly, anyway,
if you want to see something about or hear something
about one of a topic of importance to you as
(04:09):
a senior, it's probably in there somewhere. You might have
to dig around a little bit to fine them, but
we'll actually, to his credit, does a pretty good job
of defining what's in each episode and kind of slugging
it toward what he feels is the most important part
of the episode. And so you'll find it. You'll find it.
It's somewhere, and if there's something you can't find, let
(04:30):
me know and I'll I'll find an expert who can help,
and we'll do a nice fresh twenty twenty five to
ten minutes on it. So same with show sponsors too.
I'm never gonna let this show become just an endless
stream of endorsements interrupted briefly by a little content. But
I do have a room for a couple more quality
companies that would benefit from reaching this audience on a
(04:53):
regular basis. The two that come to mind right now
for fifty plus are ut Hell Institute on Aging, which
has been with me for ten something years, and a
late Health We Actually, what will referenced earlier about this
microphone placement was that we had doctor Andrew Doe in
here recording a segment that will air next week, and
(05:15):
I'm pretty dog on shore all of you will find
something of interest within just that little ten minutes the
way I structured it, the questions I asked him. But
those two have been with me for quite some time
and they keep coming back because it keeps working for them.
That's how business is. If you're going to advertise, it
(05:35):
does no good to advertise if you're not getting a
return on your investment. Investment, and both of them are,
And I think I could probably do that for your
your company as well, if you are interested in having
a bunch of seniors know about it, seniors who who
trust me and know they can trust me to have
vetted the people I have on the air and for
whom I speak. So that's enough of that. Thanks to
(05:59):
ut hel sincet on Aging, doctor Nayak and Monica and
the whole crew from over there, and then of course
doctor Doe, who was in here yesterday again to record
that segment. We're going to be doing some new and
interesting stuff. By the way, with UTA Health, We're gonna
have a meeting this month. Actually over here, we're gona
have a little lunch meeting. Who can resist a free
(06:20):
lunch right, and we're going to talk about some improvements,
some segment ideas, some recurring segment ideas which I think
would be very well received here. And more on that
as the details develop. All you got to do for
any of this stuff send me an email with questions
with your contact information if you want to find out
about it, and I will get in touch with you
(06:42):
personally to see if we can do some business. You
don't have to call an eight hundred number. You don't
have to deal with anybody else in this building but
me to do something either with fifty plus or with
the Doug Pike show on the weekends over on KBMME
good heavens will we only got about a minute left.
I will give you a chance to do something cool
(07:06):
in the last minute. By the way, today's World Password Day.
Are you going to change all yours today? Will? No,
I'm not going to change any of them today. Now.
I talked to Michael Garfield, the high Tech Texan. I
talked to him it's been months ago now, asking him
about that, and he said, really, if you need first
of all, you need about a pretty long password. I've
(07:28):
known that for a long time. I think it's thirteen
or fourteen numbers and letters and characters and all that
stuff becomes pretty much almost impossible for the hackers to
get through to the other thing that's important is to
change your passwords every Michael says every couple of months.
I think that with all the different passwords we have
(07:50):
to keep, that might be a little excessive, but it
doesn't seem excessive that first time you realize that somebody's
hacked into your Facebook account. That's been about seven or
eight times for me. We got to take a little
break here. We'll do that right now. We'll come back
more fifty plus on AM nine to fifty. Right after
this What's life without a Net? I suggest to go
(08:11):
to bed, sleep it off.
Speaker 1 (08:12):
Just wait until the show's over, sleepy. Back to Doug
Pike as fifty plus continues.
Speaker 2 (08:18):
All right, welcome back to fifty plus. Thanks for listening.
Certainly do appreciate it. Second segment starts right now. I
will go back because I have quite a few things
I need to get to on the big Boy pages.
I guess the Newsy things. Yeah, so climbing in the
fence or climbing the fence and climbing over the fence
(08:41):
and jumping into the backyard. I want to start with
something from the seafood Desk. Haven't been there in a while.
Do you remember talking to a guy named David? I
want to say his last name might be Williams. Will
I do remember?
Speaker 3 (08:53):
And I can go through and I can look up
that episode to let the listeners know.
Speaker 2 (08:58):
Well, why don't you so you that while I'm talking
about this, I've been in contact again with this group
called SEAD Seed Consulting SEAD and what they've done over
the last more than a year, I think it is
they've been on a mission to determine exactly what percentage
of seafood restaurants all the way around the Gulf Coast,
(09:21):
all the way up the East Coast, what percentage of
those restaurants that claim to be serving locally caught shrimp
are actually selling shrimp import are actually selling the shrimp
they purport to be selling where in What they've discovered
they created a DNA test. Okay, they figured out how
(09:43):
to check the DNA of shrimp to figure out where
they came from. And it's a very precise science. This
isn't some simple little test that might be right and
might be wrong. This is DNA okay. And what they
determin after a lot of study was that the percentage
(10:04):
of seafood restaurants that claimed to be selling locally caught
shrimp but were actually selling shrimp imported from countries around
the world was pretty dog one high, pretty dog gone high.
And that's a truth and advertising issue, which is a
big deal. And these folks have just uncovered a lot
of deceit. You can look them up. So anyway, good
(10:26):
news though from SEED, very good news is that they
did some genetic testing of shrimp at the New Orleans
Jazz and Heritage Festival this past Thursday, big event over there,
and New Orleans restaurants did not disappoint at all. They
checked nineteen seafood dishes being offered during that food festival
(10:51):
with shrimp in them. Obviously that's what they're checking. They
used all their science. They figured out that out of
those nineteen seafood dishes, will pop quiz how many restaurants
were serving actual locally caught shrimp nineteen You're really close
eighteen eighteen. One of them was trying to fool people.
(11:13):
And that is light years ahead, leaps and bounds over
all the places around the Gulf Coast and up the
East coast to I think at least through the Carolinas.
I think they went checking these things out. There were
percentages of truthfulness as low as twenty thirty forty percent
(11:35):
in some of these harbor towns and seafood restaurants, and
it was it was kind of shocking, really, and I
probably I would bet you that if they had done
the same thing at the same festival, the New Orleans
Jazz and Heritage Festival two three, five years ago, the
numbers would have been about the same. Louisiana's take very
(11:59):
They take great pride in their seafood. They take great
pride in all the food they cook over there, and
anybody who knows Louisiana knows they'll cook anything. They're problem
with nutrients many years ago was somewhat resolved after the
state funded a recipe contest among I want to say,
(12:23):
they picked about ten of the top chefs in the
country and had them come up with a recipe for
nutria rats, and there was some pretty good stuff. The
one that run that won was actually I can't remember
that nutrient and brochet, which basically means big rat on
a stick. But that was the winning recipe and then
(12:46):
once hey, all you got to do is give Cajuns
a recipe and a license to go out and gather
up all the nutrient rats they can. And they did,
and I don't think they have nearly the problem they
had before. I thought. I found that a very interesting
story and a good way to kind of tie this
all up if anybody in Louisiana thinks they have a
(13:15):
recipe that would outdo the ones from my grandmother. My
grandmother and my grandfather raised my dad in New Orleans
on Plum Street. A long long time ago. I visited
that out. I didn't get to meet my grandfather on
my dad's side, he passed away very shortly after I
was born, but we went over there fairly often because
(13:37):
it wasn't that far a drive, even in the old
I think we had a fifty eight or fifty nine
Chevy when I was very young. We would drive over
there in the summertime, take a little vacation, and she
probably cooked and to my young palette, at least, the
best seafood gumbo in the best red beans and rice
(14:00):
on planet Earth. And I can't back that up by
anything other than my own test taste buds. So if
you want to send me a recipe you think is
going to be better than hers, I will personally try
to have it cooked somewhere, probably at my house. Try
to get that done and just see how it stacks up,
because my taste buds will remember my grandmother's that set
(14:23):
the bar really high. That I looked so forward to
going over there because I already loved seafood. And then
she would just pile up the shrimp, the crab meat,
throw in a few crawfish depending on the season, and
just an okra and a little bit of this and
a whole lot of that and some more of that,
and it was absolutely positively delicious.
Speaker 3 (14:46):
Also, if you do want to go back and listen
to Doug's interview with Dave Williams. Yes, the title of
the podcast episode is Golf Coast Shrimp with Golf Coast
in quote, and that's from January twenty fourth of this year.
Speaker 2 (15:04):
Brilliantly done. Will that good? That's good research right there.
And you, as the person who puts those on there,
knew that you could find it pretty easily, couldn't you. Yes,
you do make it easy on anybody who wants to
find out stuff like that. Now, I was going to
ask you what you titled some of these ones that
we've done on sort of should we call it risque subjects?
(15:28):
It kind of dependents senior intimacy things. Oh, senior will
let me go and no, he goes, well, no, let's
not for Let's let everybody just do their own research
on that. It's there, it really is. It's fascinating. Uh,
we've probably covered that, I think with Jason Flores maybe
I don't know, half a dozen times, and and with
(15:50):
someone else. There have been a couple of people who've
done those interviews with me. And that's that's part and
parcel to all of our lives. And I'm so glad
that I've got good sources that I can rely on
to cover pretty much anything and everything we really do
around here. I've only been made to blush once on
the radio, and I won't go into that again. Back
(16:12):
to you will. Oh, by the way, this day in history,
in nineteen eighty nine, police in California were called to
a jewelry store will after reporting a suspicious person in
the store. Who do you think it might have been?
Speaker 3 (16:30):
In nineteen eighty nine in California, May first in a
jewelry store, a man who was wearing a mask.
Speaker 2 (16:40):
Who do you think it might have been? Probably close
to the height of his career. I think maybe a
little even early in his career somewhere is But it's
still a Meganician, Yes, a megastar in a mask. Megastar
and a mask. It's not the Phantom of the Opera, isn't. No, no,
no no, Although I have I have actually personally at
(17:00):
two people who two men who played the lead role
in that. One of my favorites of all of those. Yeah,
I got to play golf with one of there's a
funny story from that. I might tell it and I
might not. Who was it? Will? I don't know that
it eludes me. You want to give you a hint, Yes,
he only wore one glove. Can you handle that he
(17:24):
only wore one Michael jacks Yes, it was it was him.
He was in the jewelry store, he was shopping And
in twenty nineteen, twenty years later, TMZ published an update
to that story that said that they had at that
point confirmed that the twelve year old who was with
(17:44):
Michael Jackson then actually was one of his leaving never
Neverland accusers. No, there you go, There you go.
Speaker 3 (17:53):
Well, that's the way to end this segment, Doug Oh,
five seconds left.
Speaker 2 (17:59):
Well, okay, we'll end this one with word of a
late health which I mentioned earlier. This is the vascular
clinic where you can be you can be helped with
a variety of things, and you'll learn more about that
in the interview I did next week. I really what
I did was I asked doctor Doe to just kind
of go over some of the things where they so
(18:19):
casually list them as services that they provide, and I
realized that I didn't know what half of those things meant.
And I've got a reasonable medical vocabulary for a guy
who never studied medicine because of what I've been doing
with fifty plus, and I just asked him to explain
what these procedures were, who needed them, what they prevent,
(18:40):
what they they encouraged, all this stuff. So listen for
that next week. In the meantime, I will tell you
that the most common thing they do is prostrate artery
embolization on non cancerous prostates. And if you're a guy
over about fifty to fifty five, you either probably already
know what those symptoms are and if you don't, you
(19:03):
may in a few years. And if you do get them,
the good news is that they can take care of
that at a late health along with many many other things,
some things that I really had no idea they did
over there. That's why I did that interview. By all means,
if you think that you could be helped with some
sort of vascular procedure or with regenerative medicine, which we
also addressed and is incredibly incredibly effective in helping people
(19:28):
who have chronic pain, give them a call, set up
a consultation. It's very simple. Most of what they do
is covered by Medicare and Medicaid, so you don't have
to worry too much about that if you're on either
one of those, and they would be happy to just
talk you through, walk you through something that might help
you lead up longer, happier life. Seven to one, three
(19:49):
five eight, eight, thirty eight eighty eight. It's a very
simple number to remember. Seven to one, three five eight, eight,
thirty eight eighty eight.
Speaker 1 (19:58):
Aged to perfect. This is fifty plus with Doug Pike.
All right, welcome back to fifty plus. Thanks for listening. Certainly,
do appreciate it by popular demand.
Speaker 2 (20:10):
I've had two or three emails from people who say
they actually like it when I talk about life and
outer space and whether it's there, whether it's not. Just
it's fun. And I find it very hard. And this
does not conflict at all with my religious beliefs, but
I find it very hard to believe that in the universe,
(20:33):
which is this big, giant thing, and the farther we look,
the deeper it gets. There. They talk about things that
are hundreds of light years and thousands of light years away,
and a light you're pretty far. It's farther than you
want to walk on a Saturday afternoon. And what I
found last week actually was a story of a man
(20:55):
who thinks he sees shapes on the Martian landscape, in
the Martian lands cape that almost almost certainly he believes
were built and not just carved over time by wind
or water. I've looked at several of the photographs that
he thinks were crafted by something other than nature. And
(21:21):
as much as I'd like to say that I'm fully convinced,
I'm not really close, as they say. But no cigar,
and definitely not in El Kubano's cigar. I may have
talked about that earlier. I may not have. I don't
recall exactly. Let me go to this page. Well, back
(21:43):
to the seafood desk, or from the winning desk. I
want to go back to the seafood. You know, I
just want to go get some seafood. I get not hungry.
They don't do seafood gumbo in our deli here anymore,
do they. I don't think so, you know, And I
think that might be a wise choice. You know, some
places are just aren't meant to serve seafood gumbo. And
(22:06):
I think that's one.
Speaker 3 (22:07):
I do think they do a chicken and and dewey gumbo.
Speaker 2 (22:11):
But that's that's not chicken. It's like Charlie Toona. It's
not chicken of the sea. Will okay, back in the
seafood does for a minute from a story in the
Chronicle recently, actually, because I do love that seafood.
Speaker 1 (22:24):
You know.
Speaker 2 (22:25):
This past week, game Wardens out of Freeport boarded a
fishing vessel in federal waters and just for a routine
high we're gonna come on board, We're gonna we're gonna
get our stops in. They need to be out there practicing,
need to be out there locating ill gotten goods and
(22:46):
whatnot if there are any. And so they hop on
this boat just to say, hey, how you doing, show
me your fishing license, what have you caught? And not
low or behold, but low and behold. They come up
with twenty seven illegally caught red snapper, twenty seven of them,
and big ones too. There's a photo of the fish.
(23:08):
There was one little dink that you and I and
anybody else with it, even with a conscience, would have
thrown away. Never mind that it was I am one
hundred percent sure shorter than the legal minimum length. But
nonetheless there they are, in all their glory, and the
game wardens. The fish were fresh, they were iced. These
people were just coming back from fishing offshore, and since
(23:33):
they were in good condition, the game wardens did the
community of surfside a really big favor when it just
doled out those ill gotten gains to locals who I'm
sure greatly appreciated delicious fresh red snapper. By the way,
do you know will of Well, yeah, that's kind of
a weird question. I'll just tell you. There is a
(23:55):
part of the red snapper that a lot of two
parts actually of a red snapper other than the filet
that a lot of people don't realize have some really delicious,
tasty meat and on a decent sized snapper, a pretty
good chunk of it, you know what they would be. No,
the cheeks and the throat interesting, very good, very good
(24:18):
to eat. And most people at the cleaning table, if
you ever happened to be at a cleaning table down
there somewhere along the coast when the offshore boats were
coming in, most people just cut those filets off and
toss the rest to the catfish or the pelicans, and man,
are they messing up? So what made these red snappers
(24:40):
illegal to catch?
Speaker 1 (24:41):
Oh?
Speaker 2 (24:41):
Yeah, well yeah, I didn't really say that, and you
wouldn't be expected to know. So the lawful limit when
the season is open bear in mind, and it opens
on June first this year. In federal water, which is
beyond nine nautical miles, the limit is two per day
per angler, and there's a minimum lenk limit. Don't get
me lyned. I want to say it's about fifteen inches,
(25:02):
maybe a little bit longer that I know. That's the
speckl trout limit. It may be it's about that somewhere,
but there are size limits and bag limits of only
two per day during that season. It's a fairly short
season actually, based on catches. The allocation to recreational fishermen
is not nearly what it should be in The allocation
(25:24):
to commercial fishermen is far more than it should be
in my estimation, but they don't ask me. That's okay.
Recreational fishing supports it's a multi billion dollar thing coastal
recreational fishing in Texas alone, and there's still a lot
of desire and need to satisfy the seafood restaurants and
(25:48):
so anyway, the long and the short of it is, yeah,
the limits two. Now in state water the limit is four.
So if you've got spots and down the coast farther,
it's easy to find red snapper relatively close to shore
because the water gets deeper faster. We are sitting on
the western edge of the Mississippi River delta basically and
(26:09):
have been piling up silt for eons, and that's why
our water is so short or so shallow, so very
far out. More information than you wanted, will no, that's perfect.
I love that. Okay, Well, thank you, thank you very much.
From the winning desk, I'll cross off the seafood thing.
Bottom line is if you can't. First of all, those
(26:29):
people got that really delicious stuff. And as I said
that four per person in state water. Two if you
are offshore past nine nautical miles, and if you can't
count to two or four, just don't go snapper fishing. Well,
I guess.
Speaker 3 (26:45):
Also, so what is the penalty for overcatching? Do you
just have to throw the fishback? Or at that.
Speaker 2 (26:54):
Twenty years in prison?
Speaker 3 (26:55):
What?
Speaker 2 (26:56):
No, No, there's a fine, okay. And the interesting thing
Texas in most When Texas did this a long long
time ago, a lot of other states followed and they
may all have it now too. Civil restitution. Okay, Because
all of these things, every animal that is part of
our ecosystem, every fish, every bird, every duck, goose, deer, quail, whatever,
(27:18):
the State of Texas has put a value on it
to you and me and every other Texan. And so
if you go out and are caught red handed with
something that you shouldn't have, even if somehow you manage
to fight it and get off of the criminal charge
for illegally taking that game, you still are responsible to
(27:42):
the state for civil restitution because it was in your possession.
Even though you beat the rap for the criminal charge,
and you shoot a big buck out of season, you're
out a lot of money those twenty seven snapper. I'm
not exactly sure how much, but I would bet you
that was well in excess of a thousand dollars easily,
I would think for the looking at the size of them,
(28:04):
and it would cost per fish. Oh oh yeah, yeah,
yeah yeah. If you've got fifty doves over the limit
when you come in, every one of those doves gets
is a separate price tag and a separate charge. Technically,
they could write you if you're fifty over, they could
write you fifty tickets wow, or just one for fifty birds,
and then the judge would deal with that. So anyway,
(28:28):
that was I'm glad you asked. Will I love talking
about that stuff? Could you tell yeah, it's really interesting? Honestly, Well,
I love those kind of stories. Bring on the questions,
will bring on the questions from the You've been warned,
Oh we got to go, don't we? We do? I've
been warned all right on the way out. The Institute
(28:48):
on Aging ut Health. Institute on Aging is the collaborative
of which I've spoken for the better part of almost
nine years now at least, I would say, and what
they have done, evolving and changing every year every month,
really to make the organization bigger and better. Is started
with a handful of providers in this region who were
(29:10):
willing to go back and train themselves specifically in how
to apply their medical expertise to seniors. And then more
and more people found out about this, more and more
people wanted to help more, and frankly, it's good for
their business too, because every year that we live a
little bit longer, that's just more seniors that they can
(29:30):
see and more people they can help in their medical
practice wherever and whatever they do. Most of these providers
are focused on medical centered work. That's just where that's
the hub of medicine in the whole state, if not
the whole country is our Texas Houston Texas Medical Center.
I would say most, if not all of them, certainly
(29:52):
not all, but most also spend a little time each
week out in outlying areas in the woodlands, in Pearland,
in friends would in Katie and sugar Land and Pasadena wherever,
so that you and me and anybody else who wants
to take advantage of this can go to their website.
(30:13):
Look around. You'll see what I'm talking about, and you'll
see what they can do. And they, by day, I
mean everybody involved in the Institute on Aging can do
to help you enjoy however much time you have left
on this earth at a little less pain, a little
more mobility, a little of this, fewer headaches, whatever it is.
(30:33):
Ut Health Institute on Aging has someone who can help
you and tons of free resources at this website utch
dot edu slash aging, utch dot edu slash aging.
Speaker 1 (30:46):
Now they sure don't make them like they used to.
That's why every few months we wash them, check his fluids,
and spring on a fresh coat of wax. This is
fifty plus with Dougpike.
Speaker 2 (30:57):
Final segment of the program starts right now. We've got
about what nine minutes will is that correct?
Speaker 3 (31:03):
Yes?
Speaker 2 (31:04):
I will fill them all with wonderful things from the
And I wanted to get to this today because I
saw it, I believe yesterday, but it really disturbed me.
And I'm finally getting a chance to go into it.
From the horrible and dangerous idea desk, I guess it
also could be what were you thinking? Desk comes word
did at East Texas mom in advance of a classroom
(31:26):
Christmas party last year. I don't know why, this story
is just kind of breaking anyway, Christmas party for fifth graders.
Remind yourself of that in just a minute. Well, she
volunteered to bring jello. These class parties like this, somebody
brings cookies, somebody brings juice boxes, somebody makes the decorations.
(31:50):
Most moms usually volunteer to bring something. Although there was
one mom and I think for two or three years,
my son and her son, my wife's and my son
and her son shared the same class, and not once
did she ever volunteer to bring anything. She just took
(32:11):
advantage of the parties. But I digress. So anyway, this
mom decides she's gonna bring jello, and when it arrived,
it was neatly packaged in a box, cut into cubes,
and dropped into individual little paper cups. You know, will
like what like jello shots? Maybe maybe? Yeah? Maybe? And
(32:35):
she brought them to school and the kids started eating them,
and more than one jello shot for those kids, a
few of them, and they started to feel kind of funny,
and then a couple of them threw up. I think
and one of them just he fell down and he
couldn't get back up. And because yeah, they were drunk.
(32:58):
It turns out she's alleged to have bought them from
somebody she found online who operated this jello shot business
out of a house somewhere. The mom claimed she didn't
know there was alcohol in the shots, but the little
cups I think it was, were said to be marked
with the word smearn off. Oh and on top of that,
(33:21):
an investigation, there's a text message exchange where she asks
do these shots contain alcohol? And this is all alleged. Well,
she's innocent until proven guilty, but it's alleged that this
text message, she asked whether the jello shots have alcohol,
and the person who's making them says, yes, they do.
(33:44):
Why and her response was kids? So maybe she forgot
I don't know. And again she's innocent until proven guilty.
But it really it made several of those kids sick,
and it could have been a whole lot worse, honestly,
But it couldn't have been a dumber idea. Can you
think what else? Why don't we just bring razor blades
(34:07):
to class? You know, just hand them out? Yeah, with
the kids have some fun. That getting little kids drunk
is disturbing to me, and I've seen I got. I
get troubled and concerned enough when I see little kids
three four five year olds dropping F bombs in social
media and their parents laughing about it. They think it's funny.
(34:29):
I don't think that's funny. Where are you on that wheel?
Do you think it's necessary for little kids to be
taught those words when they have no idea what they
even mean?
Speaker 3 (34:36):
I mean, I don't think that people are necessarily purposefully
teaching their kids swears. Well, I think you know, at
a begin at the beginning, when the baby really doesn't
understand anything, you still kind of have free reign to
say what you want to say, well what in front
(34:57):
of them, and then maybe it goes on a little
too long, may pick it up. Yeah.
Speaker 2 (35:01):
The problem is that, uh, the the the bombs, if
you will, are so pervasive in everyday speech now that
they've they've lost their sting, certainly to young adults. And
I was listening to some young women talking a few
nights ago, actually, and I heard that word probably a
(35:25):
dozen times in the in the course of the evening,
and I'm like, why, why are you doing this? Why?
Why is that necessary? And the kids, the kids pick
it up. They don't know what it means, but they
know that mom and dad say it, so it must
be a word that they need to learn. And then oh,
they think that's hilarious and they put it on social media.
(35:47):
Uh my, I don't know that my son heard any
kind of a word like that until he was he
was certainly much older than four or five. My wife
and I were very careful not to do that, and
I'm I'm glad we did that for him. He didn't
need to have all that falling out of his mouth.
And some of the kids in school didn't have those
(36:09):
filters and they got in trouble for it, which I
think is I don't have a problem with that. Uh.
From the winning Desk. From the winning Desk comes word,
although you won't see or hear about it in the
swampy mainstream. China backed off its retaliatory tariff on ethane
(36:29):
this week and this past week did the same on
American made semiconductors, and it's already rolled back duties on
pharmaceuticals and aircraft engines. And yeah, I read about this
at a site called PJ media, and our president's strategy
based on common sense economics is working just like he
(36:49):
thought it would, Just like he thought it would. We
buy a whole lot more from China than we sell
to them. I saw a story that I want to say,
it was like ninety percent of the toys that we
buy in retail stores come from China, and I want
to say maybe forty or fifty percent of all the
(37:11):
Christmas decorations we buy come from China. So they need
us more than we need them. And that's exactly what
President Trump has been trying to say all along, these
countries that have been charging us seventy five percent tariff
when we only have a twenty five percent. On the
(37:32):
big chart that he showed the other day or a
couple of weeks ago, now, I guess it was most
of them, we're paying twice what they're paying. Basically, in
some cases it was a little worse, some a little better,
but typically it was a two for one rip off
of our goods and services and whatever else they're putting
tariffs on. And that just needed to stop. And I'm
(37:56):
glad he stood up for us and took care of that.
All right, Well, back to you for the last couple
of minutes. Here, let's get to some good stuff. That's
the old stuff. I will go directly to come fly
with me. Interesting parallel, or we did that one yesterday.
(38:20):
That's not a fly interesting parallel. People. A poll ask
people why they splurge on new phones, and honestly, I
you know, why would you buy a new phone?
Speaker 1 (38:32):
Will?
Speaker 2 (38:32):
What would what would convince you to do that? My
phone would have to be broken, torn up bits and pieces. Yeah.
Speaker 3 (38:41):
Uh.
Speaker 2 (38:42):
Interestingly, women, according to the pole, are more likely to
say it's because their current phone breaks or gets too slow.
Men this, we should be smarter than this. Men say
it's got to be young. Men say they're more likely
to just want a newer model. That, well, men do
that all the time, don't They don't they will? A
(39:05):
lot of them do. We were taught. Yeah, we're talking
about phones. I was just double checking.
Speaker 3 (39:11):
Yeah, I'm all right, I don't really want a new phone.
I like my phone.
Speaker 2 (39:15):
Did you ever figure out who will back to this
day in history? Thirty four years ago in nineteen ninety one,
a forty four year old athlete did something really special
and he's from here. That's another clue for you. Let
me think about this first, Well, you only have like
twenty seconds.
Speaker 3 (39:34):
Does his name start with and Nolan and end with Ryan.
Speaker 2 (39:40):
Yes, indeed, this is the day in history on which,
in nineteen ninety one, at forty four, Nolan Ryan through
his seventh no hitter. I've had the honor of meeting
that guy several times. He's really cool. He shut the
Blue Jays out three to nothing for the Texas Rangers.
I wish it had been with us. That's it. We'll
see you tomorrow. Ideo
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 3 (00:20):
Cool?
Speaker 1 (00:20):
This show is all about you, only the good die.
This is fifty plus with Doug Pike. 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,
(00:42):
and now fifty plus with Doug Pike.
Speaker 2 (00:46):
All right, welcome back fifty plus once again. Who moved
this microphone yesterday? It wasn't me? I figured out that
said just where it belongs. Now you were gonna say,
will nothing? Well, I know why the microphone this move?
Why who moved it? We did?
Speaker 3 (01:02):
Here?
Speaker 2 (01:02):
Guys, we did a little six yesterday. I didn't know.
I didn't know it. Yeah, well, I know we did that, yes,
but I thought that they somebody else had come in afterwards.
No nobody asked, just us. Just yeah. Well, welcome yet
again to fifty plus. More than eight hundred episodes now
available on podcast and in perspective, hardly taking up any
(01:26):
digital space at all. In some data bank somewhere. How
much data can the data bank? Is that the same
as the cloud? Is that what we're talking about? You
mean a server farm, same thing? No, same thing, server farm,
data bank, the cloud, all of that. It's not up
in the clouds at all. That's so deceptive. Why do
(01:48):
they call it that? Do you think? Is that just
a name somebody put on it, like Chevy and Paula
ain't nothing.
Speaker 3 (01:55):
I feel like the cloud implied. You know, when you
look up at the cloud, you just like, how does
it hold all that water?
Speaker 2 (02:02):
That's not what I think? You don't think that. I
haven't pondered that. Probably in three decades. I've already got
it figured out. No, it didn't take me that long
to figure out why the moisture heat rises and with
it it kind of pulls moisture from the earth. It
(02:22):
makes a cloud and it goes somewhere else and it
drops all that water.
Speaker 3 (02:26):
But you think about some of those clouds. They're tiny,
but yet they pack a real punch.
Speaker 2 (02:30):
No, not the tiny ones will come on now, okay, which,
let me ask you, now, this is a legitimate, serious
question about clouds. Now that we're totally derailed, So which
clouds are more likely to produce rain, higher ones or
lower ones.
Speaker 3 (02:45):
I feel like it's gotta be the higher ones. No,
but I have no idea. High clouds don't do diddly.
They just they just pass over and barely block the sun.
But lower clouds, the lower they get, the closer they
are to dump in their water. So there, now you've
learned something. I mean, they gotta go down, They gotta
(03:10):
they gotta relieve themselves.
Speaker 2 (03:12):
You think, is that what they're doing on us? Yes,
that's of course, Will, mm hmmm. We've we've we've established
we've established.
Speaker 3 (03:22):
A new loaf gives dancing in the rain a new meaning,
that's for sure, it.
Speaker 2 (03:26):
Does, doesn't it? Oh my word? Will, Let's let's move on,
shall we. M uh. If you want to learn something
about almost anything that's important to you, far more so
than Will's definition of rain. As a senior, there's probably
an interview in the in the data bank, cloud server farm,
(03:47):
what was the other one? Data? I have no idea
data bank, the server. Yeah, we don't need any more
words than that. It would just take up more space. Frankly, anyway,
if you want to see something about or hear something
about one of a topic of importance to you as
(04:09):
a senior, it's probably in there somewhere. You might have
to dig around a little bit to fine them, but
we'll actually, to his credit, does a pretty good job
of defining what's in each episode and kind of slugging
it toward what he feels is the most important part
of the episode. And so you'll find it. You'll find it.
It's somewhere, and if there's something you can't find, let
(04:30):
me know and I'll I'll find an expert who can help,
and we'll do a nice fresh twenty twenty five to
ten minutes on it. So same with show sponsors too.
I'm never gonna let this show become just an endless
stream of endorsements interrupted briefly by a little content. But
I do have a room for a couple more quality
companies that would benefit from reaching this audience on a
(04:53):
regular basis. The two that come to mind right now
for fifty plus are ut Hell Institute on Aging, which
has been with me for ten something years, and a
late Health We Actually, what will referenced earlier about this
microphone placement was that we had doctor Andrew Doe in
here recording a segment that will air next week, and
(05:15):
I'm pretty dog on shore all of you will find
something of interest within just that little ten minutes the
way I structured it, the questions I asked him. But
those two have been with me for quite some time
and they keep coming back because it keeps working for them.
That's how business is. If you're going to advertise, it
(05:35):
does no good to advertise if you're not getting a
return on your investment. Investment, and both of them are,
And I think I could probably do that for your
your company as well, if you are interested in having
a bunch of seniors know about it, seniors who who
trust me and know they can trust me to have
vetted the people I have on the air and for
whom I speak. So that's enough of that. Thanks to
(05:59):
ut hel sincet on Aging, doctor Nayak and Monica and
the whole crew from over there, and then of course
doctor Doe, who was in here yesterday again to record
that segment. We're going to be doing some new and
interesting stuff. By the way, with UTA Health, We're gonna
have a meeting this month. Actually over here, we're gona
have a little lunch meeting. Who can resist a free
(06:20):
lunch right, and we're going to talk about some improvements,
some segment ideas, some recurring segment ideas which I think
would be very well received here. And more on that
as the details develop. All you got to do for
any of this stuff send me an email with questions
with your contact information if you want to find out
about it, and I will get in touch with you
(06:42):
personally to see if we can do some business. You
don't have to call an eight hundred number. You don't
have to deal with anybody else in this building but
me to do something either with fifty plus or with
the Doug Pike show on the weekends over on KBMME
good heavens will we only got about a minute left.
I will give you a chance to do something cool
(07:06):
in the last minute. By the way, today's World Password Day.
Are you going to change all yours today? Will? No,
I'm not going to change any of them today. Now.
I talked to Michael Garfield, the high Tech Texan. I
talked to him it's been months ago now, asking him
about that, and he said, really, if you need first
of all, you need about a pretty long password. I've
(07:28):
known that for a long time. I think it's thirteen
or fourteen numbers and letters and characters and all that
stuff becomes pretty much almost impossible for the hackers to
get through to the other thing that's important is to
change your passwords every Michael says every couple of months.
I think that with all the different passwords we have
(07:50):
to keep, that might be a little excessive, but it
doesn't seem excessive that first time you realize that somebody's
hacked into your Facebook account. That's been about seven or
eight times for me. We got to take a little
break here. We'll do that right now. We'll come back
more fifty plus on AM nine to fifty. Right after
this What's life without a Net? I suggest to go
(08:11):
to bed, sleep it off.
Speaker 1 (08:12):
Just wait until the show's over, sleepy. Back to Doug
Pike as fifty plus continues.
Speaker 2 (08:18):
All right, welcome back to fifty plus. Thanks for listening.
Certainly do appreciate it. Second segment starts right now. I
will go back because I have quite a few things
I need to get to on the big Boy pages.
I guess the Newsy things. Yeah, so climbing in the
fence or climbing the fence and climbing over the fence
(08:41):
and jumping into the backyard. I want to start with
something from the seafood Desk. Haven't been there in a while.
Do you remember talking to a guy named David? I
want to say his last name might be Williams. Will
I do remember?
Speaker 3 (08:53):
And I can go through and I can look up
that episode to let the listeners know.
Speaker 2 (08:58):
Well, why don't you so you that while I'm talking
about this, I've been in contact again with this group
called SEAD Seed Consulting SEAD and what they've done over
the last more than a year, I think it is
they've been on a mission to determine exactly what percentage
of seafood restaurants all the way around the Gulf Coast,
(09:21):
all the way up the East Coast, what percentage of
those restaurants that claim to be serving locally caught shrimp
are actually selling shrimp import are actually selling the shrimp
they purport to be selling where in What they've discovered
they created a DNA test. Okay, they figured out how
(09:43):
to check the DNA of shrimp to figure out where
they came from. And it's a very precise science. This
isn't some simple little test that might be right and
might be wrong. This is DNA okay. And what they
determin after a lot of study was that the percentage
(10:04):
of seafood restaurants that claimed to be selling locally caught
shrimp but were actually selling shrimp imported from countries around
the world was pretty dog one high, pretty dog gone high.
And that's a truth and advertising issue, which is a
big deal. And these folks have just uncovered a lot
of deceit. You can look them up. So anyway, good
(10:26):
news though from SEED, very good news is that they
did some genetic testing of shrimp at the New Orleans
Jazz and Heritage Festival this past Thursday, big event over there,
and New Orleans restaurants did not disappoint at all. They
checked nineteen seafood dishes being offered during that food festival
(10:51):
with shrimp in them. Obviously that's what they're checking. They
used all their science. They figured out that out of
those nineteen seafood dishes, will pop quiz how many restaurants
were serving actual locally caught shrimp nineteen You're really close
eighteen eighteen. One of them was trying to fool people.
(11:13):
And that is light years ahead, leaps and bounds over
all the places around the Gulf Coast and up the
East coast to I think at least through the Carolinas.
I think they went checking these things out. There were
percentages of truthfulness as low as twenty thirty forty percent
(11:35):
in some of these harbor towns and seafood restaurants, and
it was it was kind of shocking, really, and I
probably I would bet you that if they had done
the same thing at the same festival, the New Orleans
Jazz and Heritage Festival two three, five years ago, the
numbers would have been about the same. Louisiana's take very
(11:59):
They take great pride in their seafood. They take great
pride in all the food they cook over there, and
anybody who knows Louisiana knows they'll cook anything. They're problem
with nutrients many years ago was somewhat resolved after the
state funded a recipe contest among I want to say,
(12:23):
they picked about ten of the top chefs in the
country and had them come up with a recipe for
nutria rats, and there was some pretty good stuff. The
one that run that won was actually I can't remember
that nutrient and brochet, which basically means big rat on
a stick. But that was the winning recipe and then
(12:46):
once hey, all you got to do is give Cajuns
a recipe and a license to go out and gather
up all the nutrient rats they can. And they did,
and I don't think they have nearly the problem they
had before. I thought. I found that a very interesting
story and a good way to kind of tie this
all up if anybody in Louisiana thinks they have a
(13:15):
recipe that would outdo the ones from my grandmother. My
grandmother and my grandfather raised my dad in New Orleans
on Plum Street. A long long time ago. I visited
that out. I didn't get to meet my grandfather on
my dad's side, he passed away very shortly after I
was born, but we went over there fairly often because
(13:37):
it wasn't that far a drive, even in the old
I think we had a fifty eight or fifty nine
Chevy when I was very young. We would drive over
there in the summertime, take a little vacation, and she
probably cooked and to my young palette, at least, the
best seafood gumbo in the best red beans and rice
(14:00):
on planet Earth. And I can't back that up by
anything other than my own test taste buds. So if
you want to send me a recipe you think is
going to be better than hers, I will personally try
to have it cooked somewhere, probably at my house. Try
to get that done and just see how it stacks up,
because my taste buds will remember my grandmother's that set
(14:23):
the bar really high. That I looked so forward to
going over there because I already loved seafood. And then
she would just pile up the shrimp, the crab meat,
throw in a few crawfish depending on the season, and
just an okra and a little bit of this and
a whole lot of that and some more of that,
and it was absolutely positively delicious.
Speaker 3 (14:46):
Also, if you do want to go back and listen
to Doug's interview with Dave Williams. Yes, the title of
the podcast episode is Golf Coast Shrimp with Golf Coast
in quote, and that's from January twenty fourth of this year.
Speaker 2 (15:04):
Brilliantly done. Will that good? That's good research right there.
And you, as the person who puts those on there,
knew that you could find it pretty easily, couldn't you. Yes,
you do make it easy on anybody who wants to
find out stuff like that. Now, I was going to
ask you what you titled some of these ones that
we've done on sort of should we call it risque subjects?
(15:28):
It kind of dependents senior intimacy things. Oh, senior will
let me go and no, he goes, well, no, let's
not for Let's let everybody just do their own research
on that. It's there, it really is. It's fascinating. Uh,
we've probably covered that, I think with Jason Flores maybe
I don't know, half a dozen times, and and with
(15:50):
someone else. There have been a couple of people who've
done those interviews with me. And that's that's part and
parcel to all of our lives. And I'm so glad
that I've got good sources that I can rely on
to cover pretty much anything and everything we really do
around here. I've only been made to blush once on
the radio, and I won't go into that again. Back
(16:12):
to you will. Oh, by the way, this day in history,
in nineteen eighty nine, police in California were called to
a jewelry store will after reporting a suspicious person in
the store. Who do you think it might have been?
Speaker 3 (16:30):
In nineteen eighty nine in California, May first in a
jewelry store, a man who was wearing a mask.
Speaker 2 (16:40):
Who do you think it might have been? Probably close
to the height of his career. I think maybe a
little even early in his career somewhere is But it's
still a Meganician, Yes, a megastar in a mask. Megastar
and a mask. It's not the Phantom of the Opera, isn't. No, no,
no no, Although I have I have actually personally at
(17:00):
two people who two men who played the lead role
in that. One of my favorites of all of those. Yeah,
I got to play golf with one of there's a
funny story from that. I might tell it and I
might not. Who was it? Will? I don't know that
it eludes me. You want to give you a hint, Yes,
he only wore one glove. Can you handle that he
(17:24):
only wore one Michael jacks Yes, it was it was him.
He was in the jewelry store, he was shopping And
in twenty nineteen, twenty years later, TMZ published an update
to that story that said that they had at that
point confirmed that the twelve year old who was with
(17:44):
Michael Jackson then actually was one of his leaving never
Neverland accusers. No, there you go, There you go.
Speaker 3 (17:53):
Well, that's the way to end this segment, Doug Oh,
five seconds left.
Speaker 2 (17:59):
Well, okay, we'll end this one with word of a
late health which I mentioned earlier. This is the vascular
clinic where you can be you can be helped with
a variety of things, and you'll learn more about that
in the interview I did next week. I really what
I did was I asked doctor Doe to just kind
of go over some of the things where they so
(18:19):
casually list them as services that they provide, and I
realized that I didn't know what half of those things meant.
And I've got a reasonable medical vocabulary for a guy
who never studied medicine because of what I've been doing
with fifty plus, and I just asked him to explain
what these procedures were, who needed them, what they prevent,
(18:40):
what they they encouraged, all this stuff. So listen for
that next week. In the meantime, I will tell you
that the most common thing they do is prostrate artery
embolization on non cancerous prostates. And if you're a guy
over about fifty to fifty five, you either probably already
know what those symptoms are and if you don't, you
(19:03):
may in a few years. And if you do get them,
the good news is that they can take care of
that at a late health along with many many other things,
some things that I really had no idea they did
over there. That's why I did that interview. By all means,
if you think that you could be helped with some
sort of vascular procedure or with regenerative medicine, which we
also addressed and is incredibly incredibly effective in helping people
(19:28):
who have chronic pain, give them a call, set up
a consultation. It's very simple. Most of what they do
is covered by Medicare and Medicaid, so you don't have
to worry too much about that if you're on either
one of those, and they would be happy to just
talk you through, walk you through something that might help
you lead up longer, happier life. Seven to one, three
(19:49):
five eight, eight, thirty eight eighty eight. It's a very
simple number to remember. Seven to one, three five eight, eight,
thirty eight eighty eight.
Speaker 1 (19:58):
Aged to perfect. This is fifty plus with Doug Pike.
All right, welcome back to fifty plus. Thanks for listening. Certainly,
do appreciate it by popular demand.
Speaker 2 (20:10):
I've had two or three emails from people who say
they actually like it when I talk about life and
outer space and whether it's there, whether it's not. Just
it's fun. And I find it very hard. And this
does not conflict at all with my religious beliefs, but
I find it very hard to believe that in the universe,
(20:33):
which is this big, giant thing, and the farther we look,
the deeper it gets. There. They talk about things that
are hundreds of light years and thousands of light years away,
and a light you're pretty far. It's farther than you
want to walk on a Saturday afternoon. And what I
found last week actually was a story of a man
(20:55):
who thinks he sees shapes on the Martian landscape, in
the Martian lands cape that almost almost certainly he believes
were built and not just carved over time by wind
or water. I've looked at several of the photographs that
he thinks were crafted by something other than nature. And
(21:21):
as much as I'd like to say that I'm fully convinced,
I'm not really close, as they say. But no cigar,
and definitely not in El Kubano's cigar. I may have
talked about that earlier. I may not have. I don't
recall exactly. Let me go to this page. Well, back
(21:43):
to the seafood desk, or from the winning desk. I
want to go back to the seafood. You know, I
just want to go get some seafood. I get not hungry.
They don't do seafood gumbo in our deli here anymore,
do they. I don't think so, you know, And I
think that might be a wise choice. You know, some
places are just aren't meant to serve seafood gumbo. And
(22:06):
I think that's one.
Speaker 3 (22:07):
I do think they do a chicken and and dewey gumbo.
Speaker 2 (22:11):
But that's that's not chicken. It's like Charlie Toona. It's
not chicken of the sea. Will okay, back in the
seafood does for a minute from a story in the
Chronicle recently, actually, because I do love that seafood.
Speaker 1 (22:24):
You know.
Speaker 2 (22:25):
This past week, game Wardens out of Freeport boarded a
fishing vessel in federal waters and just for a routine
high we're gonna come on board, We're gonna we're gonna
get our stops in. They need to be out there practicing,
need to be out there locating ill gotten goods and
(22:46):
whatnot if there are any. And so they hop on
this boat just to say, hey, how you doing, show
me your fishing license, what have you caught? And not
low or behold, but low and behold. They come up
with twenty seven illegally caught red snapper, twenty seven of them,
and big ones too. There's a photo of the fish.
(23:08):
There was one little dink that you and I and
anybody else with it, even with a conscience, would have
thrown away. Never mind that it was I am one
hundred percent sure shorter than the legal minimum length. But
nonetheless there they are, in all their glory, and the
game wardens. The fish were fresh, they were iced. These
people were just coming back from fishing offshore, and since
(23:33):
they were in good condition, the game wardens did the
community of surfside a really big favor when it just
doled out those ill gotten gains to locals who I'm
sure greatly appreciated delicious fresh red snapper. By the way,
do you know will of Well, yeah, that's kind of
a weird question. I'll just tell you. There is a
(23:55):
part of the red snapper that a lot of two
parts actually of a red snapper other than the filet
that a lot of people don't realize have some really delicious,
tasty meat and on a decent sized snapper, a pretty
good chunk of it, you know what they would be. No,
the cheeks and the throat interesting, very good, very good
(24:18):
to eat. And most people at the cleaning table, if
you ever happened to be at a cleaning table down
there somewhere along the coast when the offshore boats were
coming in, most people just cut those filets off and
toss the rest to the catfish or the pelicans, and man,
are they messing up? So what made these red snappers
(24:40):
illegal to catch?
Speaker 1 (24:41):
Oh?
Speaker 2 (24:41):
Yeah, well yeah, I didn't really say that, and you
wouldn't be expected to know. So the lawful limit when
the season is open bear in mind, and it opens
on June first this year. In federal water, which is
beyond nine nautical miles, the limit is two per day
per angler, and there's a minimum lenk limit. Don't get
me lyned. I want to say it's about fifteen inches,
(25:02):
maybe a little bit longer that I know. That's the
speckl trout limit. It may be it's about that somewhere,
but there are size limits and bag limits of only
two per day during that season. It's a fairly short
season actually, based on catches. The allocation to recreational fishermen
is not nearly what it should be in The allocation
(25:24):
to commercial fishermen is far more than it should be
in my estimation, but they don't ask me. That's okay.
Recreational fishing supports it's a multi billion dollar thing coastal
recreational fishing in Texas alone, and there's still a lot
of desire and need to satisfy the seafood restaurants and
(25:48):
so anyway, the long and the short of it is, yeah,
the limits two. Now in state water the limit is four.
So if you've got spots and down the coast farther,
it's easy to find red snapper relatively close to shore
because the water gets deeper faster. We are sitting on
the western edge of the Mississippi River delta basically and
(26:09):
have been piling up silt for eons, and that's why
our water is so short or so shallow, so very
far out. More information than you wanted, will no, that's perfect.
I love that. Okay, Well, thank you, thank you very much.
From the winning desk, I'll cross off the seafood thing.
Bottom line is if you can't. First of all, those
(26:29):
people got that really delicious stuff. And as I said
that four per person in state water. Two if you
are offshore past nine nautical miles, and if you can't
count to two or four, just don't go snapper fishing. Well,
I guess.
Speaker 3 (26:45):
Also, so what is the penalty for overcatching? Do you
just have to throw the fishback? Or at that.
Speaker 2 (26:54):
Twenty years in prison?
Speaker 3 (26:55):
What?
Speaker 2 (26:56):
No, No, there's a fine, okay. And the interesting thing
Texas in most When Texas did this a long long
time ago, a lot of other states followed and they
may all have it now too. Civil restitution. Okay, Because
all of these things, every animal that is part of
our ecosystem, every fish, every bird, every duck, goose, deer, quail, whatever,
(27:18):
the State of Texas has put a value on it
to you and me and every other Texan. And so
if you go out and are caught red handed with
something that you shouldn't have, even if somehow you manage
to fight it and get off of the criminal charge
for illegally taking that game, you still are responsible to
(27:42):
the state for civil restitution because it was in your possession.
Even though you beat the rap for the criminal charge,
and you shoot a big buck out of season, you're
out a lot of money those twenty seven snapper. I'm
not exactly sure how much, but I would bet you
that was well in excess of a thousand dollars easily,
I would think for the looking at the size of them,
(28:04):
and it would cost per fish. Oh oh yeah, yeah,
yeah yeah. If you've got fifty doves over the limit
when you come in, every one of those doves gets
is a separate price tag and a separate charge. Technically,
they could write you if you're fifty over, they could
write you fifty tickets wow, or just one for fifty birds,
and then the judge would deal with that. So anyway,
(28:28):
that was I'm glad you asked. Will I love talking
about that stuff? Could you tell yeah, it's really interesting? Honestly, Well,
I love those kind of stories. Bring on the questions,
will bring on the questions from the You've been warned,
Oh we got to go, don't we? We do? I've
been warned all right on the way out. The Institute
(28:48):
on Aging ut Health. Institute on Aging is the collaborative
of which I've spoken for the better part of almost
nine years now at least, I would say, and what
they have done, evolving and changing every year every month,
really to make the organization bigger and better. Is started
with a handful of providers in this region who were
(29:10):
willing to go back and train themselves specifically in how
to apply their medical expertise to seniors. And then more
and more people found out about this, more and more
people wanted to help more, and frankly, it's good for
their business too, because every year that we live a
little bit longer, that's just more seniors that they can
(29:30):
see and more people they can help in their medical
practice wherever and whatever they do. Most of these providers
are focused on medical centered work. That's just where that's
the hub of medicine in the whole state, if not
the whole country is our Texas Houston Texas Medical Center.
I would say most, if not all of them, certainly
(29:52):
not all, but most also spend a little time each
week out in outlying areas in the woodlands, in Pearland,
in friends would in Katie and sugar Land and Pasadena wherever,
so that you and me and anybody else who wants
to take advantage of this can go to their website.
(30:13):
Look around. You'll see what I'm talking about, and you'll
see what they can do. And they, by day, I
mean everybody involved in the Institute on Aging can do
to help you enjoy however much time you have left
on this earth at a little less pain, a little
more mobility, a little of this, fewer headaches, whatever it is.
(30:33):
Ut Health Institute on Aging has someone who can help
you and tons of free resources at this website utch
dot edu slash aging, utch dot edu slash aging.
Speaker 1 (30:46):
Now they sure don't make them like they used to.
That's why every few months we wash them, check his fluids,
and spring on a fresh coat of wax. This is
fifty plus with Dougpike.
Speaker 2 (30:57):
Final segment of the program starts right now. We've got
about what nine minutes will is that correct?
Speaker 3 (31:03):
Yes?
Speaker 2 (31:04):
I will fill them all with wonderful things from the
And I wanted to get to this today because I
saw it, I believe yesterday, but it really disturbed me.
And I'm finally getting a chance to go into it.
From the horrible and dangerous idea desk, I guess it
also could be what were you thinking? Desk comes word
did at East Texas mom in advance of a classroom
(31:26):
Christmas party last year. I don't know why, this story
is just kind of breaking anyway, Christmas party for fifth graders.
Remind yourself of that in just a minute. Well, she
volunteered to bring jello. These class parties like this, somebody
brings cookies, somebody brings juice boxes, somebody makes the decorations.
(31:50):
Most moms usually volunteer to bring something. Although there was
one mom and I think for two or three years,
my son and her son, my wife's and my son
and her son shared the same class, and not once
did she ever volunteer to bring anything. She just took
(32:11):
advantage of the parties. But I digress. So anyway, this
mom decides she's gonna bring jello, and when it arrived,
it was neatly packaged in a box, cut into cubes,
and dropped into individual little paper cups. You know, will
like what like jello shots? Maybe maybe? Yeah? Maybe? And
(32:35):
she brought them to school and the kids started eating them,
and more than one jello shot for those kids, a
few of them, and they started to feel kind of funny,
and then a couple of them threw up. I think
and one of them just he fell down and he
couldn't get back up. And because yeah, they were drunk.
(32:58):
It turns out she's alleged to have bought them from
somebody she found online who operated this jello shot business
out of a house somewhere. The mom claimed she didn't
know there was alcohol in the shots, but the little
cups I think it was, were said to be marked
with the word smearn off. Oh and on top of that,
(33:21):
an investigation, there's a text message exchange where she asks
do these shots contain alcohol? And this is all alleged. Well,
she's innocent until proven guilty, but it's alleged that this
text message, she asked whether the jello shots have alcohol,
and the person who's making them says, yes, they do.
(33:44):
Why and her response was kids? So maybe she forgot
I don't know. And again she's innocent until proven guilty.
But it really it made several of those kids sick,
and it could have been a whole lot worse, honestly,
But it couldn't have been a dumber idea. Can you
think what else? Why don't we just bring razor blades
(34:07):
to class? You know, just hand them out? Yeah, with
the kids have some fun. That getting little kids drunk
is disturbing to me, and I've seen I got. I
get troubled and concerned enough when I see little kids
three four five year olds dropping F bombs in social
media and their parents laughing about it. They think it's funny.
(34:29):
I don't think that's funny. Where are you on that wheel?
Do you think it's necessary for little kids to be
taught those words when they have no idea what they
even mean?
Speaker 3 (34:36):
I mean, I don't think that people are necessarily purposefully
teaching their kids swears. Well, I think you know, at
a begin at the beginning, when the baby really doesn't
understand anything, you still kind of have free reign to
say what you want to say, well what in front
(34:57):
of them, and then maybe it goes on a little
too long, may pick it up. Yeah.
Speaker 2 (35:01):
The problem is that, uh, the the the bombs, if
you will, are so pervasive in everyday speech now that
they've they've lost their sting, certainly to young adults. And
I was listening to some young women talking a few
nights ago, actually, and I heard that word probably a
(35:25):
dozen times in the in the course of the evening,
and I'm like, why, why are you doing this? Why?
Why is that necessary? And the kids, the kids pick
it up. They don't know what it means, but they
know that mom and dad say it, so it must
be a word that they need to learn. And then oh,
they think that's hilarious and they put it on social media.
(35:47):
Uh my, I don't know that my son heard any
kind of a word like that until he was he
was certainly much older than four or five. My wife
and I were very careful not to do that, and
I'm I'm glad we did that for him. He didn't
need to have all that falling out of his mouth.
And some of the kids in school didn't have those
(36:09):
filters and they got in trouble for it, which I
think is I don't have a problem with that. Uh.
From the winning Desk. From the winning Desk comes word,
although you won't see or hear about it in the
swampy mainstream. China backed off its retaliatory tariff on ethane
(36:29):
this week and this past week did the same on
American made semiconductors, and it's already rolled back duties on
pharmaceuticals and aircraft engines. And yeah, I read about this
at a site called PJ media, and our president's strategy
based on common sense economics is working just like he
(36:49):
thought it would, Just like he thought it would. We
buy a whole lot more from China than we sell
to them. I saw a story that I want to say,
it was like ninety percent of the toys that we
buy in retail stores come from China, and I want
to say maybe forty or fifty percent of all the
(37:11):
Christmas decorations we buy come from China. So they need
us more than we need them. And that's exactly what
President Trump has been trying to say all along, these
countries that have been charging us seventy five percent tariff
when we only have a twenty five percent. On the
(37:32):
big chart that he showed the other day or a
couple of weeks ago, now, I guess it was most
of them, we're paying twice what they're paying. Basically, in
some cases it was a little worse, some a little better,
but typically it was a two for one rip off
of our goods and services and whatever else they're putting
tariffs on. And that just needed to stop. And I'm
(37:56):
glad he stood up for us and took care of that.
All right, Well, back to you for the last couple
of minutes. Here, let's get to some good stuff. That's
the old stuff. I will go directly to come fly
with me. Interesting parallel, or we did that one yesterday.
(38:20):
That's not a fly interesting parallel. People. A poll ask
people why they splurge on new phones, and honestly, I
you know, why would you buy a new phone?
Speaker 1 (38:32):
Will?
Speaker 2 (38:32):
What would what would convince you to do that? My
phone would have to be broken, torn up bits and pieces. Yeah.
Speaker 3 (38:41):
Uh.
Speaker 2 (38:42):
Interestingly, women, according to the pole, are more likely to
say it's because their current phone breaks or gets too slow.
Men this, we should be smarter than this. Men say
it's got to be young. Men say they're more likely
to just want a newer model. That, well, men do
that all the time, don't They don't they will? A
(39:05):
lot of them do. We were taught. Yeah, we're talking
about phones. I was just double checking.
Speaker 3 (39:11):
Yeah, I'm all right, I don't really want a new phone.
I like my phone.
Speaker 2 (39:15):
Did you ever figure out who will back to this
day in history? Thirty four years ago in nineteen ninety one,
a forty four year old athlete did something really special
and he's from here. That's another clue for you. Let
me think about this first, Well, you only have like
twenty seconds.
Speaker 3 (39:34):
Does his name start with and Nolan and end with Ryan.
Speaker 2 (39:40):
Yes, indeed, this is the day in history on which,
in nineteen ninety one, at forty four, Nolan Ryan through
his seventh no hitter. I've had the honor of meeting
that guy several times. He's really cool. He shut the
Blue Jays out three to nothing for the Texas Rangers.
I wish it had been with us. That's it. We'll
see you tomorrow. Ideo
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