March 7, 2018 • 16 mins
Greg T wants to know why lobsters are so expensive? Also what other weird things we know about food!
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Speaker 1 (00:00):
Getting ready for the fifteen minute morning show. Let's talk
about Blue Apron delivering fresh, preportioned ingredients, step by step
recipes right to your door, in my door every Wednesday
for me. You can cook these meals in under forty
five minutes and you look like a culinary genius. And
the menu changes every week based on what's in season
and what's designed by Blue aprons inhouse culinary team. If
(00:20):
you check out blue apron dot com slash elvis, look
at the recipes this week pen fried chicken with sweet
and tangy zucchini beef and mushroom stew with roasted potatoes.
Oh my god, Italian styles shrimp and sweet peppers. I
want it all now. If you don't like seafood, to
tell them no seefoo, they want send seafood. If you
want to take off a few days or a few weeks,
(00:40):
no problem, no contracts designed with Blue Apron. Blue Apron
is gonna treat our fifteen minute morning show listeners to
thirty dollars off your first order. Go to blue apron
dot com slash fifteen the number one five check out
this week's men. You get your thirty dollars off at
blue apron dot com slash fifteen for what would you
(01:02):
talk about on your on your podcast? Firm Elvis presents
Minute Morning Show. We've got a full house today the
fifteen Minute Morning Show podcast. It's the show after the show.
If you're Worr, it's the you know, some people do
(01:24):
prefer the podcast because it has a whole different tempo,
a whole different energy, which is cool with me. Let's
go around the room, around the table. We've got Scary Hello,
we have Dave Brody, we have Great to the Frat Boy,
we have Garrett, we have Danielle, we have Straight and Nate,
and our special guest today is Stephen Levine, the pr
PR Guru to the stars. So we'd like to start
(01:48):
out today's fifteen Minute Morning Show podcast with a question
that's been haunting Greg t the entire day about lobster. Right.
My question is, well, first of all, how many people
here in the room like like lobster lobster fans. Stephen
Levine hates fish and Daniel hates well, I agree. I
(02:11):
really enjoyed lobster a lot, but the problem is is
that I can't afford it. So my question is, why
is lobster so expensive? I don't get it. What do
they do? We'll find out and I'll tell you why.
While you're googling the question why is lobster so expensive?
Which is simple to ask, I will tell you that
lobster used to be considered peasant food. Back in the
day when they had to feed prisoners and things, they
(02:33):
would be them lobster because it was so plentiful. There
was so much of it. You couldn't It was like chickens. Today,
you couldn't move without running into a lobster. We're kidding me,
I'm not kidding you. Well, the other thing with Greg
t is he thinks it's so simple to catch a
lobster though too, because think about it, you don't like
throw a line in there and go catch it. You
just drop a box in and the thing just does itself.
It walks right in there and you lift it up
(02:55):
like you called it a roach motel, and there's there's
the lobster. They do. So they are the cockroaches of
the sea, now you know, keep your mind. You know
there is a show called Deadliest Catch where we see
people dying to film it like that. They want to
make it exciting for ratings. It's dangerous to be out
there in the ocean. I have a lobster story. Okay,
let's as you look up why is lobster expensive? Which
(03:16):
is taking you like years? Because we go to Daniel
for herchister. I don't know if we told us on
aeronaut But when my son was small, my twelve year
old now, he used to go visit the lobsters at
the grocery store in the big tank, and every time
there was less, he would say, Mom, those lobsters got adopted.
And I didn't have the heart to tell him no,
so I would say, you're right, honey, those lobsters got
(03:38):
a home. Isn't that great. Well, then one day we
went to a big barbecue in someone's backyard and on
everybody's plate was a lobster. So he turned to me
and he goes, Mom, they don't get adopted, do they?
And I said no? And then I had a break
down and go, no, honey, people actually eat them. And
he was so upset. Another reason I can't have kids.
(03:59):
I cannot explain the lost we chopped them up. I
can't pick a lobster out. But here's something like happened
to me that I want to share. With you. Um,
I'm fine having a lobsters served to my table, but
I don't pick them out of the tank. I don't
want any part of like signing their death warrant. So
(04:19):
my wife and I love lobster, and the supermarket had
the special you buy like this big pin. It's like
a giant ice cream tub and it's a lobster dinner.
Just put it on the stove and it's ready to go.
It's potatoes and stuff and ready to go. Sounds fabulous. Yeah,
So we bring one home and I put on this
the stove and I turn it on, and you don't
if they had water or anything, because it's all in there.
(04:40):
And then there's holes in the top. But I figure
it's the steam could get out. Well, we put the
flame on and within like twenty seconds the lid pops off.
I didn't know, and this thing's alive and it's trying
to get out, and now I have to realize I
have to beat it with a stick to get it
back in there to din Now. So I had potatoes
for dinner and my wife had the lobster. I couldn't.
(05:02):
I couldn't because I just saw it my house, you know,
it's it's not unusual, and this is an extreme case
that you're describing. It's not unusual for people to not
want to know where their food comes. Some people just
can't handle that. But when it comes into the end
of the day, when it comes to chicken or any
any meat you're gonna you know, you don't want to
know how they brought it to The old expression is
(05:24):
you don't want to see how they make the sausage.
Exactly right. So wait a second. So so when when
you go here, we go, here comes a question. Not
when you go to a restaurant and you see that
big tank, they don't you realize that they're literally going
into the tank, grabbing it and throwing it into a seating.
That is the best way to consume lobster. He doesn't
want to be the one that says, I'll take that one,
so that he gives them their death. He doesn't want
(05:46):
to look his dinner in the ay. I know how
a tank works, but it's looking right back at you
with us be little. That's whenever we would go to dinner,
they would order prawns, which is shrimp, and they bring
them out with the head in the hip bowls and
they're sitting there looking at you. I'm like, how the
hell can you eat this? It's looking at you. I know.
But you know, if you stop and think about it,
(06:07):
we are. We are a little silly because you know,
when you sit down to eat shrimp or chicken, if
if you're thinking that it's just it just falls from
this guy. It's already filed. It's you know, it's not
you're fooling yourself. Okay, but I can eat a lamb
chopped for a hamburger. Scary. And I went to a wedding.
(06:28):
We talked about this in the Brooklyn Boys podcast. You
know there's a carving station the carve a roast beef.
It's like a piece of meat. You don't ask questions.
We went to a wedding where there was was a pig.
It was a whole pig, and the guy was carving
the pig my wedding. Yeah, So when the pig was done,
somebody went over and I have cut the head off
and was running around with the pig at the wedding.
(06:49):
I just want I want bacon. I don't want to
see the pig. But you do know where it comes from.
But I don't want to see it looking back and
going enjoy. But you do know where it comes from.
You turn to have a much guilt when you don't
see it. Okay, I know where babies come from. You
don't want to see that happen. God, Actually I like
seeing that. I thought that was kind of neat and
(07:10):
seeing like one person and then all of a sudden
there's two. I think that's kind of neat. Yeah, that
was really neat. All of a suddenly there's like another
life that comes right now. I think that's I love.
It's the miracle of day. I love going to a
pig roast and just going over there and just ripping
the air off and starting non on it in front
of people. It depends on your culture too, because my
(07:31):
friends from a different part of the where you grew
up in Iran, and one thing over there is they
eat the heads of stuff basically, so they would fight
over the eyeball from the sheep like they would legitimately
woman his sister would fight. It's the same in Italy, Italy.
Do you just eat it? And you and and isn't
there veins and stuff inside? But you're sitting here here
(07:55):
talking about eating a leg of a cow. That is true.
You're talking about that the rib. You're eating a rib
out of a goat. Okay, picture of the goat and
you see that rib you're gonna be that you're gonna
put You're gonna slather it with barbecue sauce and eat it.
This is why I should be a vegetarian. I can't
stand well, you know what, a lot of people have
(08:16):
chosen a life of vegetarianism because of this concept, because
they are the ones who actually recognize when they sit
down to eat a chicken leg, it came from a
chicken that used to run on that leg. You remember
when we had turkeys in the studio and we fed
the turkeys turkey. I'll be the first one to tell
you that. If I'm sitting in a restaurant and I
ordered that, and I order a fish like a Bronzino
(08:37):
or something, I tell the waiter every time, can you
debone it? Can you fill it? I don't want to
see it in its original format. I just want to
be able to take my fork and scrape away the white.
A lot of people, but what time I bought it
on seamless? I bought a bronzino all of a sudden
I opened up the box and the freaking thing is
staring at me, like, oh my god, it's gonnahead of
(08:57):
the tail to be on when you when you grill
whole fish. If done right, it really truly is the
best way to eat. It's so good. I love that
that Scary started his story with I'm gonna be the
first to tell you a story only he could tell
about his personal experience. Who else would tell that story?
You're like, I'm gonna be the first want to tell
(09:17):
you that I went to the store and boughter Bronzino
because restaurant is different Thanzino. It's a white fish. It's
like a it's a big don't know. Okay, this is
not the Brooklyn Boys podcast. Can't we stop screaming for
just a moment? Yes, special guest, uh Stephen Levigan. Um,
(09:38):
you know our friend Shane and Rayvon are vegan, right.
So we've been hanging out this last month and they
are very strict with their diet, and um, I have
tried to be respectful and eat vegan with them, like
when we go out to eat, and it's actually not
that bad. I didn't realize how many things that they
have that you could substitute, uh, like they have like
(10:01):
the tofu burgers, and I mean, listen, it doesn't taste
the same. But um, I tried it to just be
respectful for them. And and they I didn't even understand
that if you're a vegan, you can't eat eggs either. No. No, no,
they eat a lot of guacamoa. You know. We had
them over to our house because they were visiting some
friends down the road. And and and I said, Alex,
(10:22):
ray Van and Shane Er coming over. He's like, what
are you gonna serve? And uh, guacama? It's really what else?
That's all we have. But you know what, there's a
there's a restaurant, an incredible restaurant out in West Hollywood
called a Grass Madre. It's a Mexican restaurant. It's vegan.
(10:43):
Some of the best food I've ever had. Mind, it's
so it's terrific. So if you know what you're doing
as a chef, you can do it. You can get
through this world without eating an egg, without eating a
piece of meat. You can't do it. And I'll tell
you not to be a vegan because I didn't give
up anything else. But I gave up cheese for a
little bit of time. The there's like more dairy stuff.
The difference that I was feeling just like being more
(11:05):
awake and was ridiculous, Like I couldn't believe how much
more awake I felt not having dairy in my life,
you know, And many people have explained it this way.
The only reason we should ever ingest dairy milk is
it for kids, and we need we need the hormones
that we get from our mother's really, and so beyond that,
I don't think we're supposed to be drinking milk. Well,
(11:27):
that's dairy, your mother's milk. I mean, that's got a
lot of fat in it, because you want to make
your child bigger, faster, exactly. But drinking cow's milk as
a substitute, it's it's that's for the cow. Right, We're
the only being creature on this planet that drinks another
creature's milk is going to be very happy with you.
What am I supposed to have with cereal? Then it's
(11:49):
been it's been going on for so many years, I know,
but in theory, and by the way, speaking of today
is National Serial Day. If you're listening to this podcast,
other day. We recorded it on March seventh, Wednesday, No
sital cereal day. I had chocolate cheerios this morning, and
and I had some frosted flakes. But speaking of where
can we get Jake in here? Producer Jake. He went
(12:10):
to open up a fresh box of frosted flakes, and
rather than you know, opening the plastics so you could
easily fold it back ups, it ripped all the way
down to the bottom and inside the box. There's no
way to pour it. Did he tore? He tore it
top to bottom and not across. He's supposed to part
the two sides of it, pull from the center. I
(12:33):
only do the little end, like the end of the bag,
and then I pour it sideways so that it stays
fresh the rest of the bag. So okay, producer Jake. Yeah,
why did you rip the frosted flakes bag from the
top to the bottom inside the box? Well, here's the thing.
I was really hungry, and you know, you just like
take your two hands and you rip it open. And
I just pulled a little bit too hard and the
(12:54):
whole thing came open, and I was like, well that's fine,
I'm gonna eat it all anyway. The only things about himself.
Why wait, let me show you how I opened a envelope.
This is how I opened mail. Oh my god, look,
he ripped off the edge of the envel. It looks
like a pterodactyl bit it because I can never open
it with the like where the actual seal is? Why not?
Because it's it's I don't know if you get a
(13:16):
letter opener, I could use a letter open It looks
like it exploded. Yeah, opensed on the side. Who opens
up the side of an envelope to the top corner.
All my food goes bad at my house because I
opened everything like that. Can you take off a bra? Yeah?
One hand the important things. He knows how to dude, alright,
So so things go They spoil faster in your kitchen
(13:36):
because you can't seal food because you've ripped the container. Yeah,
like it's not possible to to seal it because it's
it's too too far gone. So I see this. I
love frosted flakes. They're great. So anyway I wanted I
wanted to just pour some because I don't put my
hand in. I don't put my hand in cereal. I
just pour it because I hate when people put their
(13:56):
hand in cereal, like I saw someone here do it
is off. It's bad manners. Well know you're putting all
yours and put my hand in the cereal. I didn't.
I didn't say you did anyway, So so I went
to pour it and it poured all over the floor
because you went the bag and had it. Okay, when
you open a bag of Doritos, don't you go from
(14:16):
the center the two sides and you pull from the middle.
But Doritos are easier, very very yeah, we do, we do. Okay,
they should make those zip block In all fairness, you
got to pull from the pull from the middle. Do
we all agree? From the problem with frosted flakes is
that the bag is really thick, so you have to
pull really hard. Like with Doritos, it's a lot easier
to open because it's a thin bag. Bag pretty much,
(14:39):
maybe you need to work out a little jit. I
worked out too much. I'm pulling it too hard. So
we opened up this fifteen minute morning show podcast with
two thoughts. Number one, Hey, the podcast is different than
our regular show. It's a different pace, So what do
you think about it? Textas let us know. The other
thought was it's a question from Great t Wise lobster
so expensive have you? Finally, in fifteen minutes, googled the
(15:02):
question why, and the answer is what Business Insider. They
say that cutting the price of lobster, and the cutting
the price of lobster on a menu might signal that
the lobster is inferior in quality, so they're not cutting
the prices. And you were right the back of the
day it was like a next note, Okay, but why
are they expensive? You haven't yet to find out why.
(15:22):
They say, it's a very complex situation when it comes
to lobster, but a lot of restaurants won't lower it
because then they think that it's no good. I'm not asking,
that's trying to say, it's a mind mind screw no one.
There's a reason why. It's only other example that Business
Insider gives is that from time to time, the crop
one season versus the other season makes it go up
(15:44):
and down the price, so so they're more difficult to harvest.
That's correct. There's the answer right there. The prices there
has nothing to do with it, has nothing to do
what the question is. Morning Show
Getting ready for the fifteen minute morning show. Let's talk
about Blue Apron delivering fresh, preportioned ingredients, step by step
recipes right to your door, in my door every Wednesday
for me. You can cook these meals in under forty
five minutes and you look like a culinary genius. And
the menu changes every week based on what's in season
and what's designed by Blue aprons inhouse culinary team. If
(00:20):
you check out blue apron dot com slash elvis, look
at the recipes this week pen fried chicken with sweet
and tangy zucchini beef and mushroom stew with roasted potatoes.
Oh my god, Italian styles shrimp and sweet peppers. I
want it all now. If you don't like seafood, to
tell them no seefoo, they want send seafood. If you
want to take off a few days or a few weeks,
(00:40):
no problem, no contracts designed with Blue Apron. Blue Apron
is gonna treat our fifteen minute morning show listeners to
thirty dollars off your first order. Go to blue apron
dot com slash fifteen the number one five check out
this week's men. You get your thirty dollars off at
blue apron dot com slash fifteen for what would you
(01:02):
talk about on your on your podcast? Firm Elvis presents
Minute Morning Show. We've got a full house today the
fifteen Minute Morning Show podcast. It's the show after the show.
If you're Worr, it's the you know, some people do
(01:24):
prefer the podcast because it has a whole different tempo,
a whole different energy, which is cool with me. Let's
go around the room, around the table. We've got Scary Hello,
we have Dave Brody, we have Great to the Frat Boy,
we have Garrett, we have Danielle, we have Straight and Nate,
and our special guest today is Stephen Levine, the pr
PR Guru to the stars. So we'd like to start
(01:48):
out today's fifteen Minute Morning Show podcast with a question
that's been haunting Greg t the entire day about lobster. Right.
My question is, well, first of all, how many people
here in the room like like lobster lobster fans. Stephen
Levine hates fish and Daniel hates well, I agree. I
(02:11):
really enjoyed lobster a lot, but the problem is is
that I can't afford it. So my question is, why
is lobster so expensive? I don't get it. What do
they do? We'll find out and I'll tell you why.
While you're googling the question why is lobster so expensive?
Which is simple to ask, I will tell you that
lobster used to be considered peasant food. Back in the
day when they had to feed prisoners and things, they
(02:33):
would be them lobster because it was so plentiful. There
was so much of it. You couldn't It was like chickens. Today,
you couldn't move without running into a lobster. We're kidding me,
I'm not kidding you. Well, the other thing with Greg
t is he thinks it's so simple to catch a
lobster though too, because think about it, you don't like
throw a line in there and go catch it. You
just drop a box in and the thing just does itself.
It walks right in there and you lift it up
(02:55):
like you called it a roach motel, and there's there's
the lobster. They do. So they are the cockroaches of
the sea, now you know, keep your mind. You know
there is a show called Deadliest Catch where we see
people dying to film it like that. They want to
make it exciting for ratings. It's dangerous to be out
there in the ocean. I have a lobster story. Okay,
let's as you look up why is lobster expensive? Which
(03:16):
is taking you like years? Because we go to Daniel
for herchister. I don't know if we told us on
aeronaut But when my son was small, my twelve year
old now, he used to go visit the lobsters at
the grocery store in the big tank, and every time
there was less, he would say, Mom, those lobsters got adopted.
And I didn't have the heart to tell him no,
so I would say, you're right, honey, those lobsters got
(03:38):
a home. Isn't that great. Well, then one day we
went to a big barbecue in someone's backyard and on
everybody's plate was a lobster. So he turned to me
and he goes, Mom, they don't get adopted, do they?
And I said no? And then I had a break
down and go, no, honey, people actually eat them. And
he was so upset. Another reason I can't have kids.
(03:59):
I cannot explain the lost we chopped them up. I
can't pick a lobster out. But here's something like happened
to me that I want to share. With you. Um,
I'm fine having a lobsters served to my table, but
I don't pick them out of the tank. I don't
want any part of like signing their death warrant. So
(04:19):
my wife and I love lobster, and the supermarket had
the special you buy like this big pin. It's like
a giant ice cream tub and it's a lobster dinner.
Just put it on the stove and it's ready to go.
It's potatoes and stuff and ready to go. Sounds fabulous. Yeah,
So we bring one home and I put on this
the stove and I turn it on, and you don't
if they had water or anything, because it's all in there.
(04:40):
And then there's holes in the top. But I figure
it's the steam could get out. Well, we put the
flame on and within like twenty seconds the lid pops off.
I didn't know, and this thing's alive and it's trying
to get out, and now I have to realize I
have to beat it with a stick to get it
back in there to din Now. So I had potatoes
for dinner and my wife had the lobster. I couldn't.
(05:02):
I couldn't because I just saw it my house, you know,
it's it's not unusual, and this is an extreme case
that you're describing. It's not unusual for people to not
want to know where their food comes. Some people just
can't handle that. But when it comes into the end
of the day, when it comes to chicken or any
any meat you're gonna you know, you don't want to
know how they brought it to The old expression is
(05:24):
you don't want to see how they make the sausage.
Exactly right. So wait a second. So so when when
you go here, we go, here comes a question. Not
when you go to a restaurant and you see that
big tank, they don't you realize that they're literally going
into the tank, grabbing it and throwing it into a seating.
That is the best way to consume lobster. He doesn't
want to be the one that says, I'll take that one,
so that he gives them their death. He doesn't want
(05:46):
to look his dinner in the ay. I know how
a tank works, but it's looking right back at you
with us be little. That's whenever we would go to dinner,
they would order prawns, which is shrimp, and they bring
them out with the head in the hip bowls and
they're sitting there looking at you. I'm like, how the
hell can you eat this? It's looking at you. I know.
But you know, if you stop and think about it,
(06:07):
we are. We are a little silly because you know,
when you sit down to eat shrimp or chicken, if
if you're thinking that it's just it just falls from
this guy. It's already filed. It's you know, it's not
you're fooling yourself. Okay, but I can eat a lamb
chopped for a hamburger. Scary. And I went to a wedding.
(06:28):
We talked about this in the Brooklyn Boys podcast. You
know there's a carving station the carve a roast beef.
It's like a piece of meat. You don't ask questions.
We went to a wedding where there was was a pig.
It was a whole pig, and the guy was carving
the pig my wedding. Yeah, So when the pig was done,
somebody went over and I have cut the head off
and was running around with the pig at the wedding.
(06:49):
I just want I want bacon. I don't want to
see the pig. But you do know where it comes from.
But I don't want to see it looking back and
going enjoy. But you do know where it comes from.
You turn to have a much guilt when you don't
see it. Okay, I know where babies come from. You
don't want to see that happen. God, Actually I like
seeing that. I thought that was kind of neat and
(07:10):
seeing like one person and then all of a sudden
there's two. I think that's kind of neat. Yeah, that
was really neat. All of a suddenly there's like another
life that comes right now. I think that's I love.
It's the miracle of day. I love going to a
pig roast and just going over there and just ripping
the air off and starting non on it in front
of people. It depends on your culture too, because my
(07:31):
friends from a different part of the where you grew
up in Iran, and one thing over there is they
eat the heads of stuff basically, so they would fight
over the eyeball from the sheep like they would legitimately
woman his sister would fight. It's the same in Italy, Italy.
Do you just eat it? And you and and isn't
there veins and stuff inside? But you're sitting here here
(07:55):
talking about eating a leg of a cow. That is true.
You're talking about that the rib. You're eating a rib
out of a goat. Okay, picture of the goat and
you see that rib you're gonna be that you're gonna
put You're gonna slather it with barbecue sauce and eat it.
This is why I should be a vegetarian. I can't
stand well, you know what, a lot of people have
(08:16):
chosen a life of vegetarianism because of this concept, because
they are the ones who actually recognize when they sit
down to eat a chicken leg, it came from a
chicken that used to run on that leg. You remember
when we had turkeys in the studio and we fed
the turkeys turkey. I'll be the first one to tell
you that. If I'm sitting in a restaurant and I
ordered that, and I order a fish like a Bronzino
(08:37):
or something, I tell the waiter every time, can you
debone it? Can you fill it? I don't want to
see it in its original format. I just want to
be able to take my fork and scrape away the white.
A lot of people, but what time I bought it
on seamless? I bought a bronzino all of a sudden
I opened up the box and the freaking thing is
staring at me, like, oh my god, it's gonnahead of
(08:57):
the tail to be on when you when you grill
whole fish. If done right, it really truly is the
best way to eat. It's so good. I love that
that Scary started his story with I'm gonna be the
first to tell you a story only he could tell
about his personal experience. Who else would tell that story?
You're like, I'm gonna be the first want to tell
(09:17):
you that I went to the store and boughter Bronzino
because restaurant is different Thanzino. It's a white fish. It's
like a it's a big don't know. Okay, this is
not the Brooklyn Boys podcast. Can't we stop screaming for
just a moment? Yes, special guest, uh Stephen Levigan. Um,
(09:38):
you know our friend Shane and Rayvon are vegan, right.
So we've been hanging out this last month and they
are very strict with their diet, and um, I have
tried to be respectful and eat vegan with them, like
when we go out to eat, and it's actually not
that bad. I didn't realize how many things that they
have that you could substitute, uh, like they have like
(10:01):
the tofu burgers, and I mean, listen, it doesn't taste
the same. But um, I tried it to just be
respectful for them. And and they I didn't even understand
that if you're a vegan, you can't eat eggs either. No. No, no,
they eat a lot of guacamoa. You know. We had
them over to our house because they were visiting some
friends down the road. And and and I said, Alex,
(10:22):
ray Van and Shane Er coming over. He's like, what
are you gonna serve? And uh, guacama? It's really what else?
That's all we have. But you know what, there's a
there's a restaurant, an incredible restaurant out in West Hollywood
called a Grass Madre. It's a Mexican restaurant. It's vegan.
(10:43):
Some of the best food I've ever had. Mind, it's
so it's terrific. So if you know what you're doing
as a chef, you can do it. You can get
through this world without eating an egg, without eating a
piece of meat. You can't do it. And I'll tell
you not to be a vegan because I didn't give
up anything else. But I gave up cheese for a
little bit of time. The there's like more dairy stuff.
The difference that I was feeling just like being more
(11:05):
awake and was ridiculous, Like I couldn't believe how much
more awake I felt not having dairy in my life,
you know, And many people have explained it this way.
The only reason we should ever ingest dairy milk is
it for kids, and we need we need the hormones
that we get from our mother's really, and so beyond that,
I don't think we're supposed to be drinking milk. Well,
(11:27):
that's dairy, your mother's milk. I mean, that's got a
lot of fat in it, because you want to make
your child bigger, faster, exactly. But drinking cow's milk as
a substitute, it's it's that's for the cow. Right, We're
the only being creature on this planet that drinks another
creature's milk is going to be very happy with you.
What am I supposed to have with cereal? Then it's
(11:49):
been it's been going on for so many years, I know,
but in theory, and by the way, speaking of today
is National Serial Day. If you're listening to this podcast,
other day. We recorded it on March seventh, Wednesday, No
sital cereal day. I had chocolate cheerios this morning, and
and I had some frosted flakes. But speaking of where
can we get Jake in here? Producer Jake. He went
(12:10):
to open up a fresh box of frosted flakes, and
rather than you know, opening the plastics so you could
easily fold it back ups, it ripped all the way
down to the bottom and inside the box. There's no
way to pour it. Did he tore? He tore it
top to bottom and not across. He's supposed to part
the two sides of it, pull from the center. I
(12:33):
only do the little end, like the end of the bag,
and then I pour it sideways so that it stays
fresh the rest of the bag. So okay, producer Jake. Yeah,
why did you rip the frosted flakes bag from the
top to the bottom inside the box? Well, here's the thing.
I was really hungry, and you know, you just like
take your two hands and you rip it open. And
I just pulled a little bit too hard and the
(12:54):
whole thing came open, and I was like, well that's fine,
I'm gonna eat it all anyway. The only things about himself.
Why wait, let me show you how I opened a envelope.
This is how I opened mail. Oh my god, look,
he ripped off the edge of the envel. It looks
like a pterodactyl bit it because I can never open
it with the like where the actual seal is? Why not?
Because it's it's I don't know if you get a
(13:16):
letter opener, I could use a letter open It looks
like it exploded. Yeah, opensed on the side. Who opens
up the side of an envelope to the top corner.
All my food goes bad at my house because I
opened everything like that. Can you take off a bra? Yeah?
One hand the important things. He knows how to dude, alright,
So so things go They spoil faster in your kitchen
(13:36):
because you can't seal food because you've ripped the container. Yeah,
like it's not possible to to seal it because it's
it's too too far gone. So I see this. I
love frosted flakes. They're great. So anyway I wanted I
wanted to just pour some because I don't put my
hand in. I don't put my hand in cereal. I
just pour it because I hate when people put their
(13:56):
hand in cereal, like I saw someone here do it
is off. It's bad manners. Well know you're putting all
yours and put my hand in the cereal. I didn't.
I didn't say you did anyway, So so I went
to pour it and it poured all over the floor
because you went the bag and had it. Okay, when
you open a bag of Doritos, don't you go from
(14:16):
the center the two sides and you pull from the middle.
But Doritos are easier, very very yeah, we do, we do. Okay,
they should make those zip block In all fairness, you
got to pull from the pull from the middle. Do
we all agree? From the problem with frosted flakes is
that the bag is really thick, so you have to
pull really hard. Like with Doritos, it's a lot easier
to open because it's a thin bag. Bag pretty much,
(14:39):
maybe you need to work out a little jit. I
worked out too much. I'm pulling it too hard. So
we opened up this fifteen minute morning show podcast with
two thoughts. Number one, Hey, the podcast is different than
our regular show. It's a different pace, So what do
you think about it? Textas let us know. The other
thought was it's a question from Great t Wise lobster
so expensive have you? Finally, in fifteen minutes, googled the
(15:02):
question why, and the answer is what Business Insider. They
say that cutting the price of lobster, and the cutting
the price of lobster on a menu might signal that
the lobster is inferior in quality, so they're not cutting
the prices. And you were right the back of the
day it was like a next note, Okay, but why
are they expensive? You haven't yet to find out why.
(15:22):
They say, it's a very complex situation when it comes
to lobster, but a lot of restaurants won't lower it
because then they think that it's no good. I'm not asking,
that's trying to say, it's a mind mind screw no one.
There's a reason why. It's only other example that Business
Insider gives is that from time to time, the crop
one season versus the other season makes it go up
(15:44):
and down the price, so so they're more difficult to harvest.
That's correct. There's the answer right there. The prices there
has nothing to do with it, has nothing to do
what the question is. Morning Show
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