Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
All right, it's Mojo in the morning. Shannon just brought
(00:02):
up something and I'm going to get right into this.
To to start, Shannon just said that she's thinking about
becoming a pescatarian. Is that right, like how cav used
to be.
Speaker 2 (00:11):
Oh, that's right, I forgot you used to be Presbyterian.
Speaker 1 (00:14):
Presbyterian?
Speaker 3 (00:15):
Yeah, allus. Okay, So I have always eaten meat. I
like eating meat. But since this radio station moved to
Eastern Market. We moved from Farmington Hills, Michigan to Eastern Market.
And if you are unaware or have not yet heard
us mention this, we are surrounded by slaughterhouses, meat markets,
(00:39):
whatever you want to call them.
Speaker 2 (00:40):
I didn't realize the slaughterhouses were down here.
Speaker 3 (00:43):
Oh right across the street is probably the biggest one.
And it has really made me think about what I
am putting into my body and really is making me
think about every every time I eat meat. I just
am struggling because what Yeah, every morning when we come in,
and the earlier you come in, you guys know this
(01:05):
the worst it is. You follow in all of the
trucks with the live animals. So I'll come in and
like this morning, for example, I followed a truck that
I'm pretty sure it was cows, and so you can
smell them and hear them and see them through the
slats of the truck, and then they pull up at
(01:25):
this door right here, and then the truck is like
backing up, and I tried, Yeah, I try to walk
into the station with my I keep my head down
and my eyes down so I don't see them.
Speaker 2 (01:38):
But this is every day, all day.
Speaker 3 (01:40):
And then sometimes during the show we see them disposing
of the.
Speaker 2 (01:44):
Carcases, which is the most disgusting word.
Speaker 3 (01:47):
But I have never actually taken the time to sit
to sit down and think about the process of what
I am eating. And my sister's speaking and so she
always say is like watch this, watch this, read this book.
And I won't do it because I know myself, if
I actually really thought about it, I would absolutely be
(02:07):
a vegetarian or I like fish, pescatarian. And so now
I am struggling to eat meat. I am obsessed with chomps.
You guys know, chomps are my snack of choice. Here
during the show, I cannot even think about eating a
chomp like a slim gym basically a healthier slim gym.
Speaker 2 (02:24):
Yeah, I can't do it.
Speaker 4 (02:26):
Yeah, But honestly, as somebody who just tried to buy
a whole bunch of meat sticks, I think you're saving
yourself a lot of money.
Speaker 1 (02:32):
And I think.
Speaker 4 (02:34):
I think that we'll all meat right now is so expensive.
I think you should look at it that way. I
don't think this should be about the animals and the sadness.
It should be grow math.
Speaker 3 (02:44):
I love going to Coomerica and having a hot dog
Wes Wes barbecue burgers. The other night and we're sitting
at the kitchen table, I took two bites. I thought
about the truck that I had followed into work that morning,
and I looked at him.
Speaker 2 (02:57):
I go, I can't. I actually can't do it because
of Actually, because I'm seeing the animals before they go in.
I'm like, in five minutes, you're not going to be
here anymore, and.
Speaker 1 (03:09):
You're not mentioning that. By the time that we are
leaving our show at noon or one o'clock, we see
these guys throwing the dead carcass I know what I'm saying,
Just it's following them in is one thing. Seeing them, Oh,
that's great, beautiful little animals. But when you see them
throw that has to be illegal. Them throwing these dead carcasses.
Speaker 2 (03:29):
They're also throwing them like frisbees too. You just see
them like play out into the dumpster she wanted to have.
Speaker 3 (03:36):
I love everything about this new studio and station except
for that really.
Speaker 4 (03:41):
Bad I knew that, like Eastern Market was like a
huge farmer's market, like if you've never been here, it's
massive in the summer.
Speaker 1 (03:49):
I didn't know. I thought it was a vegetable market
for flowers too. Well, it is, you know, it was
a farmer's market.
Speaker 2 (03:56):
That's what a farmer's market is.
Speaker 1 (03:58):
No I thought it was. I thought it was just
I thought it was just flowers, and farmers.
Speaker 3 (04:02):
Market is flowers and baked goods and vegetables, and that's
what I'm saying.
Speaker 2 (04:07):
It's all of the things.
Speaker 3 (04:09):
I have never been to a farmer's market where you
choose a live animal and they go in the back
and tell it.
Speaker 4 (04:14):
My point was, I knew Eastern Market was this massive
farmers market, and I knew that they had stores here,
but I had no idea that it was.
Speaker 2 (04:21):
Like, yeah, so your.
Speaker 5 (04:24):
Original question of what made you become a pescatarian or
give up your food. It is literally what you said
about your sister sending videos and movies. When I made
my decision, the same guy that Megan just mentioned that
movie Food Inc. Which is the same guy that did
supersize me that McDonald's movie, he made a movie called
What the Health. I watched that movie and literally as
(04:45):
the credits rolled, I made the decision to give up me.
Speaker 1 (04:48):
And it was seven eight years before I ate it again.
Speaker 4 (04:50):
I was vegan for about two years, and I think
What the Health is great, and I think Food Inc.
Speaker 2 (04:56):
Is great. But here's whole supersize me elied throughout that
higher thing.
Speaker 3 (05:00):
But to and for years I have said, I'm not
watching it because I like I like a steak.
Speaker 2 (05:07):
I like there was bacon.
Speaker 4 (05:09):
I agree there was one thing about cousin Nani broddocks,
and I was like, oh, I'm never eating meat again.
Speaker 2 (05:17):
And then I took two years and I went back
to meet the window.
Speaker 1 (05:20):
Right there, I just saw one of the trucks.
Speaker 4 (05:22):
Story not taps, not the taps.
Speaker 1 (05:30):
Goodbye guys.
Speaker 3 (05:32):
Okay, also hears something else that just recently happened. The
week before last. I follow in one of the trucks.
I don't know what the heck, that was probably goats
that morning. Then I have to take Smith on a
field trip to Bowers Farm, like a couple of hours later,
and we're playing with all these baby goats. And I
said to the lady who was taking us on the tour, like,
(05:57):
this is what I see in the morning, but.
Speaker 2 (06:00):
They're about they're about on their way out.
Speaker 1 (06:02):
Taking their final bow.
Speaker 6 (06:03):
Yeah.
Speaker 1 (06:04):
That's such a bad thing, isn't it.
Speaker 3 (06:06):
I don't think that farm does that, but I'm just
saying it was weird to, you know, see what I
saw in the morning, and then have to go play
with all the baby goats and cows and pigs later
that day.
Speaker 1 (06:14):
Eight four four Mojoe Live eight four four six six
five six five four eight What made you give up
eating meat? If you're like, you know, one of these
people or stopped eating something Because I have never had
a beat salad since I saw a guy with the
biggest hairy eyebrows ever cutting up a beat salad one day.
(06:35):
And I saw him, and I saw the hair and
dan driff off of his fairy eyebrows. God fall on
the eyebrows always, so I always ordered Greek salads with
no beats. Everybody always wonders. Why do you have no
beats on? There? No beats because I don't want Harry
Eyebrow in my salad. You ever have that happen to
you where you go to a restaurant too and you
find something in your food you just can't go back.
Speaker 3 (06:56):
I just told you the story about the guy I
saw sweat and over the school flipping the burgers, and
I will never ever go back to that place ever again.
Speaker 2 (07:04):
Yeah, some places, I'm like some place right off his
forehead into the burgers.
Speaker 1 (07:12):
Yeah.
Speaker 2 (07:12):
I think diners should not be clean.
Speaker 1 (07:15):
Diners have to be as well. I don't want them
to clean the griddle, but I don't want their body
fluids on top of my stuff.
Speaker 2 (07:21):
There are certain places that if it's clean, I don't
want to eat.
Speaker 1 (07:24):
Their mojo in the morning. Hello, good morning, Hi? Who's this?
Speaker 6 (07:30):
This is Lena from Muskegon.
Speaker 1 (07:32):
Hey, Lena from Miskegan is on with us today. What's
going on, Lena?
Speaker 4 (07:38):
Yesterday, Actually, at my job, I was eating our chicken
tenders that are new.
Speaker 7 (07:43):
On our venue, and they served them to be raw,
and I ate an.
Speaker 2 (07:47):
Entire watering anymore.
Speaker 1 (07:51):
Although chicken tenders aren't they already cooked and you're just
heating them up.
Speaker 2 (07:55):
Oh yeah, but they were so raw, A grizzly piece
of chicken. It takes me a second another piece, I
don't know. That's the only word I can think of.
Speaker 1 (08:07):
Anything that's cold inside sometimes too, like if it was
frozen ahead of time and it's cold, you don't want
to eat it. I get that. But if it's still
already cooked, like the chicken tender is, if it's raw chicken,
I don't want it. What's up, Hannah?
Speaker 2 (08:20):
Hi, good morning?
Speaker 7 (08:21):
How are you?
Speaker 1 (08:22):
Good morning? We're doing okay, we're actually just hanging here
in the slaughterhouse. What's going on?
Speaker 6 (08:28):
I recently found this out. But you know the Fair
Life protein shakes. Yeah, the process of making those, they
take the cow face while the cow's still alive.
Speaker 2 (08:40):
Nope, I can't and they apply.
Speaker 1 (08:44):
How do you know this stuff? By the way, I
don't want to get sued, like go Brig got sued
way back when she started putting out a bunch of
false facts.
Speaker 2 (08:50):
But they do what well, this was not a pretty process,
and maybe stay away.
Speaker 1 (08:57):
Do they squeeze its balls and that's how they get
it out out? Or what's the story.
Speaker 2 (09:03):
Kind of I don't want to kind of melt the
face off.
Speaker 5 (09:06):
And the lake.
Speaker 1 (09:09):
Delicious. That's where they get the protein from. They melt
the face, Johnathan, what's going on? Is mojo in the morning?
Speaker 7 (09:16):
High?
Speaker 2 (09:16):
You still said it out loud?
Speaker 1 (09:19):
What's up, buddy? Hey?
Speaker 7 (09:21):
Uh? You know there there's like I live in Ohio,
kind of a rural area in Ohio, and there are
a lot of areas. I mean, you can pick farmers,
but have a you know, the coles raised humanely and
take it to a butcher that you know is done
in a more humane way. It's not all the factory
farms and things like that. We're here all the whole story.
Speaker 6 (09:38):
Now.
Speaker 1 (09:39):
I think the problem is we're seeing the abundance of
animals being killed like it's I get it. I understand that.
I think. I mean, I just don't want to know
where my my stuff comes from. And I love the
American farmer as long as he doesn't work in my neighborhood.
Speaker 3 (09:52):
You know, I still want to see the process, and
we're seeing the process every day.
Speaker 1 (09:56):
It's bad. Ignorance is delicious.
Speaker 2 (09:57):
Yes, yeah, listen, I'll eat.
Speaker 1 (10:00):
I'll eat whatever you farm as long as I don't
have to actually see your the process of what do
they call it making the sausage? I don't want to actually, yeah,
all right, yeah, you like on.
Speaker 7 (10:14):
The flip side of that, so good. Look at how
some of the vegetables and the things that are healthy
are raised. I mean the sprays and the.
Speaker 2 (10:21):
Y Yeah, give me the chemicals, give me the GMOs.
Speaker 1 (10:25):
That is that? That is right? Uh, but I don't
hear it squealing when it dies. The root of bega.
Speaker 4 (10:36):
I will take a pesticide over a worm in my
food any day of the week.
Speaker 1 (10:39):
Hold on a second, Jessica, you there.
Speaker 6 (10:42):
Yes, I'm here.
Speaker 1 (10:43):
Hi, what's going on?
Speaker 6 (10:46):
First time caller. I'm a stem plot teacher in my
school district. So I teach kids kindergarten through fifth grade,
and we just hatched baby chicks. And coincidentally, I had
like some kids who were awarded lunch with the teachers.
I had about ten kids in my classroom and they're
all holding the baby chicks, and we realized that the
(11:07):
lunch for to the day was a girl chicken famish
Like half your kids screamed it was. It was horrifying,
but also hilarious.
Speaker 1 (11:23):
Hold on, Alicia, will never eat salmon again? Why is that? Alicia,
don't tell me.
Speaker 2 (11:29):
Well, I brought pre cooked salmon and I put it
in my refrigerator before I even opened it. I opened
the package and there was a white worm whittling around
a worm.
Speaker 4 (11:42):
Oh my god, that's the delicacy in some countries.
Speaker 1 (11:48):
Oh my god. Abby says that she can never ever
ever eat this again because what your mom's a mother
in law's a mortician, and what happened.
Speaker 6 (11:58):
Yeah, my mother in law's a mortician, she says.
Speaker 3 (12:00):
When they cremate the bodies, it smells like the flame
boiled cheeseburgers at Burger King.
Speaker 1 (12:07):
I would love that.
Speaker 2 (12:08):
I would love that. That's such a good smell.
Speaker 1 (12:10):
Really, So that's that's now. That actually makes me want
to be a mortician, because I actually do love that smell.
That's actually not bad.
Speaker 7 (12:19):
Yeah, but I can never read it.
Speaker 1 (12:21):
That's crazy.
Speaker 6 (12:22):
Is there?
Speaker 1 (12:23):
Wait? Is there a Burger King like right next door?
And sh that's flame broilant baby, Okay, that's just what
it smells like. Must be fresh, yeah, or the body
must be too your way
All right, it's Mojo in the morning. Shannon just brought
(00:02):
up something and I'm going to get right into this.
To to start, Shannon just said that she's thinking about
becoming a pescatarian. Is that right, like how cav used
to be.
Speaker 2 (00:11):
Oh, that's right, I forgot you used to be Presbyterian.
Speaker 1 (00:14):
Presbyterian?
Speaker 3 (00:15):
Yeah, allus. Okay, So I have always eaten meat. I
like eating meat. But since this radio station moved to
Eastern Market. We moved from Farmington Hills, Michigan to Eastern Market.
And if you are unaware or have not yet heard
us mention this, we are surrounded by slaughterhouses, meat markets,
(00:39):
whatever you want to call them.
Speaker 2 (00:40):
I didn't realize the slaughterhouses were down here.
Speaker 3 (00:43):
Oh right across the street is probably the biggest one.
And it has really made me think about what I
am putting into my body and really is making me
think about every every time I eat meat. I just
am struggling because what Yeah, every morning when we come in,
and the earlier you come in, you guys know this
(01:05):
the worst it is. You follow in all of the
trucks with the live animals. So I'll come in and
like this morning, for example, I followed a truck that
I'm pretty sure it was cows, and so you can
smell them and hear them and see them through the
slats of the truck, and then they pull up at
(01:25):
this door right here, and then the truck is like
backing up, and I tried, Yeah, I try to walk
into the station with my I keep my head down
and my eyes down so I don't see them.
Speaker 2 (01:38):
But this is every day, all day.
Speaker 3 (01:40):
And then sometimes during the show we see them disposing
of the.
Speaker 2 (01:44):
Carcases, which is the most disgusting word.
Speaker 3 (01:47):
But I have never actually taken the time to sit
to sit down and think about the process of what
I am eating. And my sister's speaking and so she
always say is like watch this, watch this, read this book.
And I won't do it because I know myself, if
I actually really thought about it, I would absolutely be
(02:07):
a vegetarian or I like fish, pescatarian. And so now
I am struggling to eat meat. I am obsessed with chomps.
You guys know, chomps are my snack of choice. Here
during the show, I cannot even think about eating a
chomp like a slim gym basically a healthier slim gym.
Speaker 2 (02:24):
Yeah, I can't do it.
Speaker 4 (02:26):
Yeah, But honestly, as somebody who just tried to buy
a whole bunch of meat sticks, I think you're saving
yourself a lot of money.
Speaker 1 (02:32):
And I think.
Speaker 4 (02:34):
I think that we'll all meat right now is so expensive.
I think you should look at it that way. I
don't think this should be about the animals and the sadness.
It should be grow math.
Speaker 3 (02:44):
I love going to Coomerica and having a hot dog
Wes Wes barbecue burgers. The other night and we're sitting
at the kitchen table, I took two bites. I thought
about the truck that I had followed into work that morning,
and I looked at him.
Speaker 2 (02:57):
I go, I can't. I actually can't do it because
of Actually, because I'm seeing the animals before they go in.
I'm like, in five minutes, you're not going to be
here anymore, and.
Speaker 1 (03:09):
You're not mentioning that. By the time that we are
leaving our show at noon or one o'clock, we see
these guys throwing the dead carcass I know what I'm saying,
Just it's following them in is one thing. Seeing them, Oh,
that's great, beautiful little animals. But when you see them
throw that has to be illegal. Them throwing these dead carcasses.
Speaker 2 (03:29):
They're also throwing them like frisbees too. You just see
them like play out into the dumpster she wanted to have.
Speaker 3 (03:36):
I love everything about this new studio and station except
for that really.
Speaker 4 (03:41):
Bad I knew that, like Eastern Market was like a
huge farmer's market, like if you've never been here, it's
massive in the summer.
Speaker 1 (03:49):
I didn't know. I thought it was a vegetable market
for flowers too. Well, it is, you know, it was
a farmer's market.
Speaker 2 (03:56):
That's what a farmer's market is.
Speaker 1 (03:58):
No I thought it was. I thought it was just
I thought it was just flowers, and farmers.
Speaker 3 (04:02):
Market is flowers and baked goods and vegetables, and that's
what I'm saying.
Speaker 2 (04:07):
It's all of the things.
Speaker 3 (04:09):
I have never been to a farmer's market where you
choose a live animal and they go in the back
and tell it.
Speaker 4 (04:14):
My point was, I knew Eastern Market was this massive
farmers market, and I knew that they had stores here,
but I had no idea that it was.
Speaker 2 (04:21):
Like, yeah, so your.
Speaker 5 (04:24):
Original question of what made you become a pescatarian or
give up your food. It is literally what you said
about your sister sending videos and movies. When I made
my decision, the same guy that Megan just mentioned that
movie Food Inc. Which is the same guy that did
supersize me that McDonald's movie, he made a movie called
What the Health. I watched that movie and literally as
(04:45):
the credits rolled, I made the decision to give up me.
Speaker 1 (04:48):
And it was seven eight years before I ate it again.
Speaker 4 (04:50):
I was vegan for about two years, and I think
What the Health is great, and I think Food Inc.
Speaker 2 (04:56):
Is great. But here's whole supersize me elied throughout that
higher thing.
Speaker 3 (05:00):
But to and for years I have said, I'm not
watching it because I like I like a steak.
Speaker 2 (05:07):
I like there was bacon.
Speaker 4 (05:09):
I agree there was one thing about cousin Nani broddocks,
and I was like, oh, I'm never eating meat again.
Speaker 2 (05:17):
And then I took two years and I went back
to meet the window.
Speaker 1 (05:20):
Right there, I just saw one of the trucks.
Speaker 4 (05:22):
Story not taps, not the taps.
Speaker 1 (05:30):
Goodbye guys.
Speaker 3 (05:32):
Okay, also hears something else that just recently happened. The
week before last. I follow in one of the trucks.
I don't know what the heck, that was probably goats
that morning. Then I have to take Smith on a
field trip to Bowers Farm, like a couple of hours later,
and we're playing with all these baby goats. And I
said to the lady who was taking us on the tour, like,
(05:57):
this is what I see in the morning, but.
Speaker 2 (06:00):
They're about they're about on their way out.
Speaker 1 (06:02):
Taking their final bow.
Speaker 6 (06:03):
Yeah.
Speaker 1 (06:04):
That's such a bad thing, isn't it.
Speaker 3 (06:06):
I don't think that farm does that, but I'm just
saying it was weird to, you know, see what I
saw in the morning, and then have to go play
with all the baby goats and cows and pigs later
that day.
Speaker 1 (06:14):
Eight four four Mojoe Live eight four four six six
five six five four eight What made you give up
eating meat? If you're like, you know, one of these
people or stopped eating something Because I have never had
a beat salad since I saw a guy with the
biggest hairy eyebrows ever cutting up a beat salad one day.
(06:35):
And I saw him, and I saw the hair and
dan driff off of his fairy eyebrows. God fall on
the eyebrows always, so I always ordered Greek salads with
no beats. Everybody always wonders. Why do you have no
beats on? There? No beats because I don't want Harry
Eyebrow in my salad. You ever have that happen to
you where you go to a restaurant too and you
find something in your food you just can't go back.
Speaker 3 (06:56):
I just told you the story about the guy I
saw sweat and over the school flipping the burgers, and
I will never ever go back to that place ever again.
Speaker 2 (07:04):
Yeah, some places, I'm like some place right off his
forehead into the burgers.
Speaker 1 (07:12):
Yeah.
Speaker 2 (07:12):
I think diners should not be clean.
Speaker 1 (07:15):
Diners have to be as well. I don't want them
to clean the griddle, but I don't want their body
fluids on top of my stuff.
Speaker 2 (07:21):
There are certain places that if it's clean, I don't
want to eat.
Speaker 1 (07:24):
Their mojo in the morning. Hello, good morning, Hi? Who's this?
Speaker 6 (07:30):
This is Lena from Muskegon.
Speaker 1 (07:32):
Hey, Lena from Miskegan is on with us today. What's
going on, Lena?
Speaker 4 (07:38):
Yesterday, Actually, at my job, I was eating our chicken
tenders that are new.
Speaker 7 (07:43):
On our venue, and they served them to be raw,
and I ate an.
Speaker 2 (07:47):
Entire watering anymore.
Speaker 1 (07:51):
Although chicken tenders aren't they already cooked and you're just
heating them up.
Speaker 2 (07:55):
Oh yeah, but they were so raw, A grizzly piece
of chicken. It takes me a second another piece, I
don't know. That's the only word I can think of.
Speaker 1 (08:07):
Anything that's cold inside sometimes too, like if it was
frozen ahead of time and it's cold, you don't want
to eat it. I get that. But if it's still
already cooked, like the chicken tender is, if it's raw chicken,
I don't want it. What's up, Hannah?
Speaker 2 (08:20):
Hi, good morning?
Speaker 7 (08:21):
How are you?
Speaker 1 (08:22):
Good morning? We're doing okay, we're actually just hanging here
in the slaughterhouse. What's going on?
Speaker 6 (08:28):
I recently found this out. But you know the Fair
Life protein shakes. Yeah, the process of making those, they
take the cow face while the cow's still alive.
Speaker 2 (08:40):
Nope, I can't and they apply.
Speaker 1 (08:44):
How do you know this stuff? By the way, I
don't want to get sued, like go Brig got sued
way back when she started putting out a bunch of
false facts.
Speaker 2 (08:50):
But they do what well, this was not a pretty process,
and maybe stay away.
Speaker 1 (08:57):
Do they squeeze its balls and that's how they get
it out out? Or what's the story.
Speaker 2 (09:03):
Kind of I don't want to kind of melt the
face off.
Speaker 5 (09:06):
And the lake.
Speaker 1 (09:09):
Delicious. That's where they get the protein from. They melt
the face, Johnathan, what's going on? Is mojo in the morning?
Speaker 7 (09:16):
High?
Speaker 2 (09:16):
You still said it out loud?
Speaker 1 (09:19):
What's up, buddy? Hey?
Speaker 7 (09:21):
Uh? You know there there's like I live in Ohio,
kind of a rural area in Ohio, and there are
a lot of areas. I mean, you can pick farmers,
but have a you know, the coles raised humanely and
take it to a butcher that you know is done
in a more humane way. It's not all the factory
farms and things like that. We're here all the whole story.
Speaker 6 (09:38):
Now.
Speaker 1 (09:39):
I think the problem is we're seeing the abundance of
animals being killed like it's I get it. I understand that.
I think. I mean, I just don't want to know
where my my stuff comes from. And I love the
American farmer as long as he doesn't work in my neighborhood.
Speaker 3 (09:52):
You know, I still want to see the process, and
we're seeing the process every day.
Speaker 1 (09:56):
It's bad. Ignorance is delicious.
Speaker 2 (09:57):
Yes, yeah, listen, I'll eat.
Speaker 1 (10:00):
I'll eat whatever you farm as long as I don't
have to actually see your the process of what do
they call it making the sausage? I don't want to actually, yeah,
all right, yeah, you like on.
Speaker 7 (10:14):
The flip side of that, so good. Look at how
some of the vegetables and the things that are healthy
are raised. I mean the sprays and the.
Speaker 2 (10:21):
Y Yeah, give me the chemicals, give me the GMOs.
Speaker 1 (10:25):
That is that? That is right? Uh, but I don't
hear it squealing when it dies. The root of bega.
Speaker 4 (10:36):
I will take a pesticide over a worm in my
food any day of the week.
Speaker 1 (10:39):
Hold on a second, Jessica, you there.
Speaker 6 (10:42):
Yes, I'm here.
Speaker 1 (10:43):
Hi, what's going on?
Speaker 6 (10:46):
First time caller. I'm a stem plot teacher in my
school district. So I teach kids kindergarten through fifth grade,
and we just hatched baby chicks. And coincidentally, I had
like some kids who were awarded lunch with the teachers.
I had about ten kids in my classroom and they're
all holding the baby chicks, and we realized that the
(11:07):
lunch for to the day was a girl chicken famish
Like half your kids screamed it was. It was horrifying,
but also hilarious.
Speaker 1 (11:23):
Hold on, Alicia, will never eat salmon again? Why is that? Alicia,
don't tell me.
Speaker 2 (11:29):
Well, I brought pre cooked salmon and I put it
in my refrigerator before I even opened it. I opened
the package and there was a white worm whittling around
a worm.
Speaker 4 (11:42):
Oh my god, that's the delicacy in some countries.
Speaker 1 (11:48):
Oh my god. Abby says that she can never ever
ever eat this again because what your mom's a mother
in law's a mortician, and what happened.
Speaker 6 (11:58):
Yeah, my mother in law's a mortician, she says.
Speaker 3 (12:00):
When they cremate the bodies, it smells like the flame
boiled cheeseburgers at Burger King.
Speaker 1 (12:07):
I would love that.
Speaker 2 (12:08):
I would love that. That's such a good smell.
Speaker 1 (12:10):
Really, So that's that's now. That actually makes me want
to be a mortician, because I actually do love that smell.
That's actually not bad.
Speaker 7 (12:19):
Yeah, but I can never read it.
Speaker 1 (12:21):
That's crazy.
Speaker 6 (12:22):
Is there?
Speaker 1 (12:23):
Wait? Is there a Burger King like right next door?
And sh that's flame broilant baby, Okay, that's just what
it smells like. Must be fresh, yeah, or the body
must be too your way
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