Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
So when's the last time you had Denny's.
Speaker 2 (00:04):
Uh, what year is this?
Speaker 1 (00:07):
Wow, it's been that long.
Speaker 2 (00:08):
Yeah, I want to say probably about twenty years ago.
Oh my goodness, it's been a long time.
Speaker 1 (00:14):
Alex Stone, ABC News is Johnny Us. Do you have
a Denny's out there?
Speaker 3 (00:17):
Oh?
Speaker 4 (00:17):
Yeah, we have all over the place. I've had Denny's
not that long ago. Because when we go on road
trips to see family in northern California, which is about
a six hour drive from LA to San Francisco, we
always stop at a Denny's. That's what our kids love
to do. Oh it's good stuff.
Speaker 2 (00:30):
Yeah.
Speaker 1 (00:30):
Well, you know, they're here and there here, but not
mostly there, not really here.
Speaker 4 (00:36):
Yeah, we've got them on like, yeah, every every exit
kind of thing. No, you guys probably do you have
waffle house? We don't have that. Oh yeah, well yeah,
see we don't have waffle house.
Speaker 1 (00:45):
And we have cracker barrel almost.
Speaker 4 (00:46):
We don't have cracker barrel either now. Yeah, yeah, my
kids love a cracker barrel when we go somewhere that
has one in another state.
Speaker 1 (00:53):
Yeah, because they like to shop there in.
Speaker 4 (00:55):
The rocking chairs outside and everything.
Speaker 1 (00:57):
Yeah, exactly.
Speaker 2 (00:58):
One of those is everywhere I think there's more of
them than anything else.
Speaker 4 (01:02):
Yeah, but we don't. We don't have them out here. Unfortunately,
I wish we did.
Speaker 1 (01:05):
Yeah. I bought one of those rocking chairs for my
sister for a birthday or a million years ago. And
that thing is it is sturdy. It was fantastic. It
was like one hundred bucks or something. It was really
worth it.
Speaker 4 (01:19):
I went to Gettysburg or outside of Gettysburg a couple
of weeks ago. We stopped at one and yeah, they're
made out of like the Pollywood at least now they are.
And we were like, man, these things are really nice.
Speaker 1 (01:28):
They're sturdy. Yeah, they'll really take you know, a very
large behind. I mean yeah, yeah, we.
Speaker 2 (01:35):
Get over here looking at me when you say stuff
like that.
Speaker 1 (01:38):
So anyway, back to Denny's. There announced a limited bogo
deal featuring an All American Slam. Is that what you get?
Do you get the Moon's over Miammi Palace? No?
Speaker 4 (01:48):
I usually do an egg white something. You can get
healthy stuff at Denny's.
Speaker 1 (01:52):
You can. Sure when there's breakfast food involved, you can.
You can kind of alter what they've got and move
stuff around and you could actually make something very healthy
if they have a decent menu, really you can. They
have the original Grand Slam at the regular price. You
can get a second one for a buck right now. Now.
I don't know if they're doing it out there in California,
I A, but it's available through May ninth, and it's
(02:15):
dining in only, So I didn't know. You well, I
get there's no drive through. You just would can't get
it to go, and you take it to go.
Speaker 4 (02:22):
I think, yeah, everything at all those restaurants are always
more expensive about here. Boys like it's because of all
the minimum wage stuff and everything else, but in real
estate costs and but but yeah, usually when it says
it's like only a buck out here, they're like, it's
only five dollars, And yeah, it's a little bit more.
Speaker 1 (02:38):
Cost of whatever out there is always higher. You can
save around ten bucks, they're saying, on this deal. As
you get you know, two of the breakfasts, and then
if you get one for a dollar one full price,
it saves you around ten bucks on either on either meal,
the All American Slam or the Original Grand Slam, which
has the pancakes and the eggs and the apple would
smoke bacon strips and pork sausage lace, it's got all
(03:03):
of that.
Speaker 4 (03:04):
It sounds like what Olive Garden is doing again. They're
doing that they eat one, take one thing. And I
saw the ad the other day that they were saying
starting at fourteen bucks. I'm like, really, because Olive Garden
has never been that cheap, you know, because you do
get the endless everything that comes with it, the breadsticks
and the soup or the salad. So for a regular meal,
you go, well, I mean, it's not super expensive, but
(03:24):
it's also not super cheap. So they're saying, you really
get two meals for fourteen dollars because you get one
to go. That makes it pretty darn cheap if that's
really what it is, Like six bucks a meal and
you get the bread sticks while you're there and the
endless soup and salad. That's a good deal.
Speaker 1 (03:37):
Heck yeah, And they say take one for someone else
or you know, next or for lunch tomorrow. Yeah, exactly.
Speaker 4 (03:43):
But I wonder it's a take one really small. I
picture when they bring it to you that they put
a deal where it's not like a dinner portion.
Speaker 1 (03:49):
Better they better not do that. You can't come on now,
you can't get you know, put advertise that and then
they bring one out half the size of the one
you had while you're sitting there and you go, well, well,
no reason, it's half of what I'm paying because it's
half of the food.
Speaker 4 (04:03):
Yeah, like what is that?
Speaker 1 (04:05):
What kind of crap is that? But I don't see
I don't see them doing that, although I'd be interested.
It sounds like you're kind of thinking about doing it.
Speaker 4 (04:12):
So what are you meaning home Garden tonight?
Speaker 1 (04:15):
Yeah? Your family? What when you're here? Your family?
Speaker 4 (04:19):
That's right. It does see like all of these restaurants,
whether it be Denny's or Olive Garden, that there is
something about the sentiment about the economy that they're having
to do this stuff now, you know, right, and then
now they're like, come here and we'll give you an
extra meal for the same price or you know, Denny's
for a buck that that they're having to entice people in.
Speaker 1 (04:36):
Yeah, and whatever works, right because especially if they if
you're somebody who hasn't been there in a while, then
you see that and you have family, which there are
a lot of people do in America, and then you go, okay,
I'll give them a whirl because that and then they
might get you back in again on a regular basis
if you haven't been there in a while.
Speaker 4 (04:52):
That's what McDonald's did. Remember when they were bringing back
the meal deal, that they were telling the franchisees who
didn't want to do it for five bucks out here,
I think it was seven day dollars for the meal deal,
and that they were saying, like, we just, at least
for a short amount of time, we got to do
a meal deal get people to come back in and
taste the food of McDonald's. And they said it worked
that that then they wanted to extend it, and the
(05:14):
franchisees wanted at the beginning nothing to do with it
because they were going to lose money on it. But
it showed that just getting people lock in some ways
addicted to it again, that it paid off long.
Speaker 2 (05:25):
Most thing they ever did to get me in there
more often was when I could get my sausage McMuffin
at three in the afternoon.
Speaker 4 (05:31):
Yeah, the all day breakfast after they but they don't
do that anymore, right, No.
Speaker 2 (05:34):
They quit, and that would I when they were doing that.
I love the sausage mcmuffet. I was in there constantly.
Speaker 1 (05:39):
And I'm telling you, hey, they're militant about that, you guys.
I was at I pulled up to one because I
like those breakfast burritos. They're like three yeah, yeah, yeah,
and I put the I love that their sausa, the
pecante sauage hot.
Speaker 4 (05:53):
Pecano, tiny sausage that's in there, like a chunks.
Speaker 1 (05:55):
Of little yeah, little sausage, little pellets. Yeah if you will,
and those thinging, Oh my gosh, I'll drizzle some of
that on each bite. Anyway, point being, I rolled up
and it literally was like I think it was eleven,
like just after eleven, maybe like eleven oh three, and
they just stopped, and I go, can I get thinking
they still did breakfast all day? And they were like, no,
(06:17):
we're not serving that now, and I go, you you what, why?
Why not? Like my heart was broken. I was like, dad,
gone it and I go, I thought you did this
all day and they were like, no, we stop serving
breakfast at eleven. I'm like it's three or four after.
They were like, well, if we had it left, we
just stopped making you know how they do that?
Speaker 4 (06:35):
So yeah, I have to believe that burritos are not
handmade in the back. Those are probably what frozen and
they warmed them up. They could just do that for you.
Speaker 1 (06:44):
You would think, probably, but.
Speaker 4 (06:45):
I don't think they. They're back there like putting those
together and rolling them up.
Speaker 1 (06:49):
No dice though, Man, I should have I should have
been like, this is extra five dollars for you. Yeah.
Speaker 4 (06:55):
No, they they stick to their times, and I that
seemed like that that was something a lot of people liked.
Must have been a big pain in the kitchen doing
founders enter and breakfast stuff. I also wish. And then
I know I'm keeping on this topic and you have
any things you want to talk about, but not to
be a total Californian in this whole thing. But they
used to have relatively healthy food. You know, you could
(07:16):
get a grilled chicken sandwich, or they add what they
called the egg white Delight, which was a little bit healthier.
During the pandemic, they got rid of all of that
and simplified the menu. And I'm like, just give me
something grilled, so I feel like I'm doing if I'm
going with my son, then i feel like I'm doing
something kind of healthy. But nobody must have ordered it
because it's not there anyone, and no more salads there
either no more salads. Yeah, they've gone to very since
(07:39):
the pandemic, and a lot of restaurants have done it.
They've really gone to basic on the menu to just
kind of here's what we've got and you know, take away.
Speaker 1 (07:47):
We're back to the fat ass menu. Yeah, whether you
like it or not.
Speaker 2 (07:50):
That's what's going. Honestly, you were talking about you have
to do something to get business and bigger portions and more.
That's exactly what we're going to hear three years from
now to be America is over wait again.
Speaker 4 (08:00):
And they'll start going to healthier things will be like
it's new again. You know where they because you go
to you know, Burger King and Wendy's, they have played
up that they've got grilled this and grilled that, or
you know, the impossible burgers or that's it seems like
there is a market for it. But McDonald's went the
other way. So if we ever are on a road
trip and we stop, it's like, man, there is nothing
here anymore that you can even like try to play
(08:21):
with your mind and act like you're you're eating healthy.
Speaker 2 (08:23):
I just verified with an insight source the McDonald's breakfast
burritos are actually assembled and rolled in the stores.
Speaker 4 (08:29):
Oh they are okay, wow, all right, Well I'm impressed
they always taste the same and look very similar.
Speaker 1 (08:34):
But okay, they are very consistent. There's a question almost
assembly consistent of Beijing.
Speaker 2 (08:40):
A big mac is going to taste just like a
taste here. That's why McDonald's Bucatan.
Speaker 3 (08:44):
Yeah.
Speaker 1 (08:45):
Yeah, I got to get a side of algae bloom
with it. Oh wait, no, probably shouldn't do that. Yeah,
those demonic sea lions, we remember that Alex, that whole thing.
It was kind of almost uh comical, but yet not.
But what else is happening?
Speaker 4 (09:00):
Yeah, So a couple of weeks ago we were talking
about that the surfer and the swimmer who separately they
got attacked unprovoked by sea lions and they said were
demonic and seemed like they were possessed and came out
of nowhere and they were like a shark and they
thought was a shark right away and it bit them.
So it turned out they were getting sick from the
sea lions from toxic toxic algae bloom. Right now, that's
in the Pacific Ocean off the coast California. But the
(09:23):
bloom has gotten worse now and now goes hundreds of
miles from San Diego up to central California, and now
whales and dolphins are dying from it. And John Warner
is a CEO of the Marine Mammal Center Care Center,
and he says.
Speaker 3 (09:36):
It's the worst we've ever seen here in southern California
on many different fronts, but dolphins strandings, it's unprecedented.
Speaker 4 (09:44):
In the past week, fifty dead and dying dolphins have
been found in Nelle County, sixteen more just on Sunday
in San Diego County. And so there's a neurotoxin called
demoic not demonic, but demoic acid or DA that causes
brain damage and then kills see lions can sometimes recover
from it. It's one hundred percent deadly in the dolphins,
and they haven't seen anything like this, and that it
(10:07):
moves up the food chain where small fish eat the
algae they get it, then bigger fish eat them, and
then the dolphins eat them and it goes up. But
it's a wildfire runoff from the January wildfires and fertilizer
that ran off with all of that that's acting like
high octane fuel for all of this and the experts
are saying.
Speaker 3 (10:24):
It is a natural phenomenon that happens because of offshore winds,
cold water upwelling, but it can be fed and sort
of put on steroids by the things that we're doing, and.
Speaker 4 (10:35):
So because of the fire runof whatnot. It's just crazy
out there in the water right now. But the dolphins
are dying, some whales have died as well. The sea
lions are going crazy, and humans are pretty much okay
because we're not eating these things. They can swim in them,
but we're not eating them. But yeah, a lot of
things are dying out in the ocean.
Speaker 1 (10:50):
Man. That is really really sad. Hopefully they'll be able
to get a cap on this and kind of stop
it or slow it down.
Speaker 4 (10:59):
Yeah, they're trying. It looks like it's gonna be around
for a while though, Just it's so big, hundreds and
hundreds of miles.
Speaker 1 (11:03):
Yeah, all right, Alex Stone, ABC News out of Los Angeles, Alex,
have a great afternoon.
Speaker 4 (11:08):
Bye guys.
Speaker 2 (11:08):
See, y algae is your enemy.
Speaker 1 (11:11):
Right now, especially the algae bloom A good thing.
Speaker 2 (11:14):
There's no mirrors in the ocean. Can you imagine how
demonic the sea? What do you call them again. Those things,
those animals, the sea lions. Yeah, if they knew what
they looked like, yeah, they would be shocking. Oh my god,
I'll just start killing everything.
So when's the last time you had Denny's.
Speaker 2 (00:04):
Uh, what year is this?
Speaker 1 (00:07):
Wow, it's been that long.
Speaker 2 (00:08):
Yeah, I want to say probably about twenty years ago.
Oh my goodness, it's been a long time.
Speaker 1 (00:14):
Alex Stone, ABC News is Johnny Us. Do you have
a Denny's out there?
Speaker 3 (00:17):
Oh?
Speaker 4 (00:17):
Yeah, we have all over the place. I've had Denny's
not that long ago. Because when we go on road
trips to see family in northern California, which is about
a six hour drive from LA to San Francisco, we
always stop at a Denny's. That's what our kids love
to do. Oh it's good stuff.
Speaker 2 (00:30):
Yeah.
Speaker 1 (00:30):
Well, you know, they're here and there here, but not
mostly there, not really here.
Speaker 4 (00:36):
Yeah, we've got them on like, yeah, every every exit
kind of thing. No, you guys probably do you have
waffle house? We don't have that. Oh yeah, well yeah,
see we don't have waffle house.
Speaker 1 (00:45):
And we have cracker barrel almost.
Speaker 4 (00:46):
We don't have cracker barrel either now. Yeah, yeah, my
kids love a cracker barrel when we go somewhere that
has one in another state.
Speaker 1 (00:53):
Yeah, because they like to shop there in.
Speaker 4 (00:55):
The rocking chairs outside and everything.
Speaker 1 (00:57):
Yeah, exactly.
Speaker 2 (00:58):
One of those is everywhere I think there's more of
them than anything else.
Speaker 4 (01:02):
Yeah, but we don't. We don't have them out here. Unfortunately,
I wish we did.
Speaker 1 (01:05):
Yeah. I bought one of those rocking chairs for my
sister for a birthday or a million years ago. And
that thing is it is sturdy. It was fantastic. It
was like one hundred bucks or something. It was really
worth it.
Speaker 4 (01:19):
I went to Gettysburg or outside of Gettysburg a couple
of weeks ago. We stopped at one and yeah, they're
made out of like the Pollywood at least now they are.
And we were like, man, these things are really nice.
Speaker 1 (01:28):
They're sturdy. Yeah, they'll really take you know, a very
large behind. I mean yeah, yeah, we.
Speaker 2 (01:35):
Get over here looking at me when you say stuff
like that.
Speaker 1 (01:38):
So anyway, back to Denny's. There announced a limited bogo
deal featuring an All American Slam. Is that what you get?
Do you get the Moon's over Miammi Palace? No?
Speaker 4 (01:48):
I usually do an egg white something. You can get
healthy stuff at Denny's.
Speaker 1 (01:52):
You can. Sure when there's breakfast food involved, you can.
You can kind of alter what they've got and move
stuff around and you could actually make something very healthy
if they have a decent menu, really you can. They
have the original Grand Slam at the regular price. You
can get a second one for a buck right now. Now.
I don't know if they're doing it out there in California,
I A, but it's available through May ninth, and it's
(02:15):
dining in only, So I didn't know. You well, I
get there's no drive through. You just would can't get
it to go, and you take it to go.
Speaker 4 (02:22):
I think, yeah, everything at all those restaurants are always
more expensive about here. Boys like it's because of all
the minimum wage stuff and everything else, but in real
estate costs and but but yeah, usually when it says
it's like only a buck out here, they're like, it's
only five dollars, And yeah, it's a little bit more.
Speaker 1 (02:38):
Cost of whatever out there is always higher. You can
save around ten bucks, they're saying, on this deal. As
you get you know, two of the breakfasts, and then
if you get one for a dollar one full price,
it saves you around ten bucks on either on either meal,
the All American Slam or the Original Grand Slam, which
has the pancakes and the eggs and the apple would
smoke bacon strips and pork sausage lace, it's got all
(03:03):
of that.
Speaker 4 (03:04):
It sounds like what Olive Garden is doing again. They're
doing that they eat one, take one thing. And I
saw the ad the other day that they were saying
starting at fourteen bucks. I'm like, really, because Olive Garden
has never been that cheap, you know, because you do
get the endless everything that comes with it, the breadsticks
and the soup or the salad. So for a regular meal,
you go, well, I mean, it's not super expensive, but
(03:24):
it's also not super cheap. So they're saying, you really
get two meals for fourteen dollars because you get one
to go. That makes it pretty darn cheap if that's
really what it is, Like six bucks a meal and
you get the bread sticks while you're there and the
endless soup and salad. That's a good deal.
Speaker 1 (03:37):
Heck yeah, And they say take one for someone else
or you know, next or for lunch tomorrow. Yeah, exactly.
Speaker 4 (03:43):
But I wonder it's a take one really small. I
picture when they bring it to you that they put
a deal where it's not like a dinner portion.
Speaker 1 (03:49):
Better they better not do that. You can't come on now,
you can't get you know, put advertise that and then
they bring one out half the size of the one
you had while you're sitting there and you go, well, well,
no reason, it's half of what I'm paying because it's
half of the food.
Speaker 4 (04:03):
Yeah, like what is that?
Speaker 1 (04:05):
What kind of crap is that? But I don't see
I don't see them doing that, although I'd be interested.
It sounds like you're kind of thinking about doing it.
Speaker 4 (04:12):
So what are you meaning home Garden tonight?
Speaker 1 (04:15):
Yeah? Your family? What when you're here? Your family?
Speaker 4 (04:19):
That's right. It does see like all of these restaurants,
whether it be Denny's or Olive Garden, that there is
something about the sentiment about the economy that they're having
to do this stuff now, you know, right, and then
now they're like, come here and we'll give you an
extra meal for the same price or you know, Denny's
for a buck that that they're having to entice people in.
Speaker 1 (04:36):
Yeah, and whatever works, right because especially if they if
you're somebody who hasn't been there in a while, then
you see that and you have family, which there are
a lot of people do in America, and then you go, okay,
I'll give them a whirl because that and then they
might get you back in again on a regular basis
if you haven't been there in a while.
Speaker 4 (04:52):
That's what McDonald's did. Remember when they were bringing back
the meal deal, that they were telling the franchisees who
didn't want to do it for five bucks out here,
I think it was seven day dollars for the meal deal,
and that they were saying, like, we just, at least
for a short amount of time, we got to do
a meal deal get people to come back in and
taste the food of McDonald's. And they said it worked
that that then they wanted to extend it, and the
(05:14):
franchisees wanted at the beginning nothing to do with it
because they were going to lose money on it. But
it showed that just getting people lock in some ways
addicted to it again, that it paid off long.
Speaker 2 (05:25):
Most thing they ever did to get me in there
more often was when I could get my sausage McMuffin
at three in the afternoon.
Speaker 4 (05:31):
Yeah, the all day breakfast after they but they don't
do that anymore, right, No.
Speaker 2 (05:34):
They quit, and that would I when they were doing that.
I love the sausage mcmuffet. I was in there constantly.
Speaker 1 (05:39):
And I'm telling you, hey, they're militant about that, you guys.
I was at I pulled up to one because I
like those breakfast burritos. They're like three yeah, yeah, yeah,
and I put the I love that their sausa, the
pecante sauage hot.
Speaker 4 (05:53):
Pecano, tiny sausage that's in there, like a chunks.
Speaker 1 (05:55):
Of little yeah, little sausage, little pellets. Yeah if you will,
and those thinging, Oh my gosh, I'll drizzle some of
that on each bite. Anyway, point being, I rolled up
and it literally was like I think it was eleven,
like just after eleven, maybe like eleven oh three, and
they just stopped, and I go, can I get thinking
they still did breakfast all day? And they were like, no,
(06:17):
we're not serving that now, and I go, you you what, why?
Why not? Like my heart was broken. I was like, dad,
gone it and I go, I thought you did this
all day and they were like, no, we stop serving
breakfast at eleven. I'm like it's three or four after.
They were like, well, if we had it left, we
just stopped making you know how they do that?
Speaker 4 (06:35):
So yeah, I have to believe that burritos are not
handmade in the back. Those are probably what frozen and
they warmed them up. They could just do that for you.
Speaker 1 (06:44):
You would think, probably, but.
Speaker 4 (06:45):
I don't think they. They're back there like putting those
together and rolling them up.
Speaker 1 (06:49):
No dice though, Man, I should have I should have
been like, this is extra five dollars for you. Yeah.
Speaker 4 (06:55):
No, they they stick to their times, and I that
seemed like that that was something a lot of people liked.
Must have been a big pain in the kitchen doing
founders enter and breakfast stuff. I also wish. And then
I know I'm keeping on this topic and you have
any things you want to talk about, but not to
be a total Californian in this whole thing. But they
used to have relatively healthy food. You know, you could
(07:16):
get a grilled chicken sandwich, or they add what they
called the egg white Delight, which was a little bit healthier.
During the pandemic, they got rid of all of that
and simplified the menu. And I'm like, just give me
something grilled, so I feel like I'm doing if I'm
going with my son, then i feel like I'm doing
something kind of healthy. But nobody must have ordered it
because it's not there anyone, and no more salads there
either no more salads. Yeah, they've gone to very since
(07:39):
the pandemic, and a lot of restaurants have done it.
They've really gone to basic on the menu to just
kind of here's what we've got and you know, take away.
Speaker 1 (07:47):
We're back to the fat ass menu. Yeah, whether you
like it or not.
Speaker 2 (07:50):
That's what's going. Honestly, you were talking about you have
to do something to get business and bigger portions and more.
That's exactly what we're going to hear three years from
now to be America is over wait again.
Speaker 4 (08:00):
And they'll start going to healthier things will be like
it's new again. You know where they because you go
to you know, Burger King and Wendy's, they have played
up that they've got grilled this and grilled that, or
you know, the impossible burgers or that's it seems like
there is a market for it. But McDonald's went the
other way. So if we ever are on a road
trip and we stop, it's like, man, there is nothing
here anymore that you can even like try to play
(08:21):
with your mind and act like you're you're eating healthy.
Speaker 2 (08:23):
I just verified with an insight source the McDonald's breakfast
burritos are actually assembled and rolled in the stores.
Speaker 4 (08:29):
Oh they are okay, wow, all right, Well I'm impressed
they always taste the same and look very similar.
Speaker 1 (08:34):
But okay, they are very consistent. There's a question almost
assembly consistent of Beijing.
Speaker 2 (08:40):
A big mac is going to taste just like a
taste here. That's why McDonald's Bucatan.
Speaker 3 (08:44):
Yeah.
Speaker 1 (08:45):
Yeah, I got to get a side of algae bloom
with it. Oh wait, no, probably shouldn't do that. Yeah,
those demonic sea lions, we remember that Alex, that whole thing.
It was kind of almost uh comical, but yet not.
But what else is happening?
Speaker 4 (09:00):
Yeah, So a couple of weeks ago we were talking
about that the surfer and the swimmer who separately they
got attacked unprovoked by sea lions and they said were
demonic and seemed like they were possessed and came out
of nowhere and they were like a shark and they
thought was a shark right away and it bit them.
So it turned out they were getting sick from the
sea lions from toxic toxic algae bloom. Right now, that's
in the Pacific Ocean off the coast California. But the
(09:23):
bloom has gotten worse now and now goes hundreds of
miles from San Diego up to central California, and now
whales and dolphins are dying from it. And John Warner
is a CEO of the Marine Mammal Center Care Center,
and he says.
Speaker 3 (09:36):
It's the worst we've ever seen here in southern California
on many different fronts, but dolphins strandings, it's unprecedented.
Speaker 4 (09:44):
In the past week, fifty dead and dying dolphins have
been found in Nelle County, sixteen more just on Sunday
in San Diego County. And so there's a neurotoxin called
demoic not demonic, but demoic acid or DA that causes
brain damage and then kills see lions can sometimes recover
from it. It's one hundred percent deadly in the dolphins,
and they haven't seen anything like this, and that it
(10:07):
moves up the food chain where small fish eat the
algae they get it, then bigger fish eat them, and
then the dolphins eat them and it goes up. But
it's a wildfire runoff from the January wildfires and fertilizer
that ran off with all of that that's acting like
high octane fuel for all of this and the experts
are saying.
Speaker 3 (10:24):
It is a natural phenomenon that happens because of offshore winds,
cold water upwelling, but it can be fed and sort
of put on steroids by the things that we're doing, and.
Speaker 4 (10:35):
So because of the fire runof whatnot. It's just crazy
out there in the water right now. But the dolphins
are dying, some whales have died as well. The sea
lions are going crazy, and humans are pretty much okay
because we're not eating these things. They can swim in them,
but we're not eating them. But yeah, a lot of
things are dying out in the ocean.
Speaker 1 (10:50):
Man. That is really really sad. Hopefully they'll be able
to get a cap on this and kind of stop
it or slow it down.
Speaker 4 (10:59):
Yeah, they're trying. It looks like it's gonna be around
for a while though, Just it's so big, hundreds and
hundreds of miles.
Speaker 1 (11:03):
Yeah, all right, Alex Stone, ABC News out of Los Angeles, Alex,
have a great afternoon.
Speaker 4 (11:08):
Bye guys.
Speaker 2 (11:08):
See, y algae is your enemy.
Speaker 1 (11:11):
Right now, especially the algae bloom A good thing.
Speaker 2 (11:14):
There's no mirrors in the ocean. Can you imagine how
demonic the sea? What do you call them again. Those things,
those animals, the sea lions. Yeah, if they knew what
they looked like, yeah, they would be shocking. Oh my god,
I'll just start killing everything.
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