Extra Police Patrols At Catholic Schools

#WHATSHAPPENING / SMALL BIZ – Boca Birria / #STRANGESCIENCE

Episode Transcript

Speaker 1 (00:00):
This is Gary and Shannon, and you're listening to KFI
A M six forty, The Gary and Shannon Show on
demand on the iHeartRadio app. Get your AMMO, get locked
and loaded, because we're gonna have a pickle war tomorrow.
I didn't know that pickles were so controversial. I thought
everybody delighted in a pickle in some way.

Speaker 2 (00:22):
Or I mean, there's enough different kinds that you should one.

Speaker 1 (00:25):
Right, the mini baby pickles, which are sel snackable a
little better, or.

Speaker 2 (00:30):
That the bread and butter ones you can put on
a sandwich or just eat.

Speaker 1 (00:33):
Just I thot i'd like those more than I do,
and I don't like. I've tried those on a slider
and a big spany pickles, spicy pickles, icy pickles, all
sorts of pickle.

Speaker 3 (00:42):
My friend Alejandro and his when I was in junior
high high elementary school. In junior high, his grandma made
her own pickles and they were spicy, so good.

Speaker 2 (00:53):
Who knew? Who knew what?

Speaker 1 (00:56):
Who knew pickles were controversial? I know I love pickle,
you love pickles.

Speaker 2 (01:01):
I do to just be careful what you say. I'll
just eat a.

Speaker 1 (01:06):
Not She said they were diabolical what's the word she is.

Speaker 2 (01:10):
She had a physical reaction.

Speaker 3 (01:12):
I don't know if you saw it when she dropped
this little story off right here that America's great pickle device,
and even went like this.

Speaker 2 (01:20):
When she dropped off the story. It's not even a
picture of a pickle.

Speaker 1 (01:24):
We're learning a lot about KNA this week, and the
more I the more that I learn, the more I
am just so excited about this team.

Speaker 2 (01:32):
Drawn I'm drawn to.

Speaker 4 (01:34):
I really like goodness, you guys, you have me cracking up,
looking like a lunatic in the stores, your mom's in
the house, and you couldn't finish watching pleasing saddles hilarious,
so funny. Well, you need to finish.

Speaker 2 (01:46):
It's true, It's all true. What else is going on?
Time for what's happening? My sweatshirt? It looks like it's it's.

Speaker 3 (02:00):
Like February out there right now, all cloudy because I
don't know.

Speaker 2 (02:06):
What clouds those are? What kind of clouds? Before? Are
they cloudy?

Speaker 3 (02:15):
I could The tropical Storm Juliette is down near Baja
right now, and we are seeing the outer bands of
what is still Tropical Storm Juliette making their way up north.
We're gonna be dealing with some remnant moisture, as they say,
so that means that it's going to be heading into

(02:36):
later tonight, even into Thursday. Some places already seeing some
rain and some sprinkles as a result. Out in the
desert when it rains, it's so beautiful.

Speaker 2 (02:47):
Talk about the flowers. I see the flower. Oh, look
at that beautiful flower. What's that one called. I'd like
to know the name of that one.

Speaker 3 (02:55):
I'll bet you'd something pretty like Dolores is late legs.

Speaker 2 (03:03):
Something much worse than that. I know what you almost said.
It was Latin for a lady part. Okay, I will
save you. I love friend.

Speaker 5 (03:14):
I wouldn't know what it looks like, but I'm sure
if they get spretty.

Speaker 2 (03:18):
Wait, he didn't know what it looked like? Are you kidding?

Speaker 1 (03:22):
I had no IDEA young man.

Speaker 5 (03:26):
I bet you he's a strong Swimmerkay, okay, listen, it
was dead of my business. I appreciate you think I'm
a mayor of Palm Springs.

Speaker 2 (03:37):
I just love living there.

Speaker 1 (03:42):
I love a youth sport. I love a youth sports fight.
It makes me feel more hinged. Charges have been filed
against Comparison In Comparison charges have been filed against both
the coach and the umpire involved in an on field
brawl during a youth baseball tournament and Rosemead over the weekend.

Speaker 2 (04:01):
Yes, there's video.

Speaker 1 (04:03):
It happens to be in front of dozens of players
and their fans at a tournament at Rosemead Park Fields.
The coach is seen approaching the umpire on a few occasions,
clearly agitated by a call made moments later. After the
guy gets ejected, the two men start punching each other.
Fight ends in the dirt just in front of first
base as the coaches and parents rushing to.

Speaker 2 (04:24):
Break it all up. The kids get to see the
whole thing.

Speaker 1 (04:29):
It's hard not to yell at some of those umpires,
for U agreed.

Speaker 2 (04:33):
I mean, there's some really.

Speaker 1 (04:34):
Bad calls, and these guys are like one hundred years
old in some cases, and so you can't really yell
at them.

Speaker 2 (04:39):
But you I'm guilty of this.

Speaker 3 (04:42):
Yeah, And I yelled at the oldest umpire in my
kid's little league, Like I felt feel awful.

Speaker 2 (04:49):
It was so embarrassed in the moment, I mean not
in the moment.

Speaker 3 (04:52):
In the moment, I was perfectly justified because the kid's
foot wasn't even on first base. But after the split
second before the sound leaves my mouth and gets to
his ears, I'm already embarrassed at the speed of sound.
I'm embarrassed about what I'm doing.

Speaker 1 (05:10):
Yeah, the last time I went to one, was a
nephew Cooper out there and Burbank had a game and
this this umpire had a couple of bad calls and
then he took an errant pitch straight to the face.

Speaker 6 (05:22):
Oh right, right to the masks And in the moment
felt awful because he takes his mask off and he's
older than the Earth, and I was like, man, I
was just pissed off at the guy for those bad calls,
and I was taking a ball to the face.

Speaker 3 (05:35):
Wasn't there a lightning flash happiness? That's what you get,
myselsh I didn't know if you were so.

Speaker 2 (05:40):
Yes and Yes.

Speaker 3 (05:43):
Officials here in LA have ordered extra police patrols around
different Catholic schools in the area because of yesterday's shooting
in Minneapolis. The mayor said in light of the shooting,
the LAPD would be conducting extra patrols at all Catholic
schools and places of worship. Also added that LA Unified
would be advising their safety teams to increase high visibility

(06:03):
patrols at schools as well as of right now, the
Minneapolis Police Department is giving an update on yesterday's shooting.
They set one hundred and sixteen rifle rounds, three shotgun
shells were recovered, one live pistol round from an apparent misfire,
and that they have collected literally hundreds of pieces of

(06:26):
evidence around the Annunciation Catholic Church without shooting took place yesterday.

Speaker 1 (06:31):
Shoppers here in the United States ordering smaller goods from
abroad or being met with waves of cancelation notices because
of a key trade rule change ordered by the Trump administration.
Apparently on Friday, the US will end the nearly century
old Minimus exemption, which allowed items worth less than eight
hundred dollars to be shipped to the country duty free

(06:54):
no tariffs. So the termination date for the exemption affects
in many places Australia, India, Japan, South Korea, Taiwan, Thailand,
New Zealand, like Etsy, announced last week it would no
longer process purchases for goods sent via these services, and

(07:15):
anticipation of those firms shutting down US deliveries, so that's
why your stuff's canceled.

Speaker 2 (07:21):
If it does get canceled.

Speaker 3 (07:21):
Administration officials have argued that anyone affected by the change
could simply switch to a US based supplier, but that
doesn't necessarily you can't get all of the stuff from
here that you might be able to get from other places.
Did you ever hear the story about the guy buying
anvils on Amazon?

Speaker 2 (07:39):
No, the guy.

Speaker 3 (07:40):
There's a guy who says he's sticking it to Amazon
by buying one hundred and ten pound anvils and then
returning them because his Amazon Prime makes it delivery free.
Each one costs just under two hundred and thirty bucks.
But he says he's trying to break Amazon by ordering

(08:01):
anvils and then returning them.

Speaker 2 (08:02):
Okay, that is we.

Speaker 1 (08:04):
All know somebody wants to prove a point. That's what
he's doing, and that is exhausting. It sounds like robot rabbits.

Speaker 2 (08:12):
Buckle up for tomorrow. By the way, I love pickles.

Speaker 7 (08:15):
I have four jars in my refrigerator most of the time.

Speaker 2 (08:18):
Okay, it's gonna be a thing. It's gonna be a war.
The chimoy pickle rack and a fruit roll up.

Speaker 1 (08:26):
As soon as I heard Keana's response when she's like,
what about this thing about pickles for tomorrow? And I
go listen, everyone love pickles and she said I hate pickles.
There diabolicle, and I was like, oh, hell yeah, we're
doing this story. If they're that controversial, people are going
to lose their minds. Remember when we talked about apples
years ago, Oh, don't bring up. The show came to

(08:47):
a complete stop. The whole day was hijacked. We had
a squawk seven hundred and are there are there that many?
I mean there's dozens of kinds of apples. Oh honey,
you're about to find out more. Houser will join us.

Speaker 2 (09:03):
So I love my pickles. I am going to stop
right there. I'm just that's the why do you think
I've brought it up? Tiptoe right up to that little guy?
And what kind of pickles do you like?

Speaker 3 (09:14):
Q oh? I like bread and butter pickles.

Speaker 2 (09:19):
We're gonna get There's nothing I you're going to get
in trouble. If we're doing the weekend.

Speaker 3 (09:24):
Podcast, I would be able to say the six things
that quickly came to my head.

Speaker 1 (09:28):
And I feel like the weekend podcast is more permanent,
like it lives, like this show doesn't live, like the
show is live. So we just do the show and
then it's done, I think, even though I know that's
not what happens. But anyway, we're not doing that.

Speaker 3 (09:44):
And it's because we love Hulhauser exactly, and I didn't
know that about him and Pickles.

Speaker 1 (09:49):
We lost a California go I love. I had no
idea about that whole thing.

Speaker 8 (09:58):
You're listening to Gary and Shannon on demand from KFI
AM six forty.

Speaker 2 (10:04):
Get into some strange science stories.

Speaker 3 (10:07):
So we'll talk about that, all kinds of crazy stuff,
including the spiders.

Speaker 2 (10:13):
The spiders who trap fireflies.

Speaker 1 (10:15):
Now we're not talking about I veto that I use
my pocket veto for what. The spider story trapping fireflies,
that's awful.

Speaker 2 (10:23):
They're not trapping humans.

Speaker 1 (10:25):
I love fireflies more than humans, But you hate spiders
if they're going.

Speaker 2 (10:29):
To kill the fireflies?

Speaker 7 (10:30):
Got it.

Speaker 1 (10:31):
Yes, we'll talk about the aliens coming to Earth and
probing us.

Speaker 2 (10:36):
What isn't that one of.

Speaker 1 (10:38):
The hypotheses, No, that they have a probe on their spaceship.

Speaker 2 (10:42):
I don't think there's a probe in there. I mean
for the earth obviously, not individuals, right, Okay, they don't
make it weird.

Speaker 3 (10:50):
We have guests, our small business shout out today, Boca Birilla.
I don't even say. I've tried over and over again.
I can roll the rs for the most part, but
I can't do this. Hit that microphone button right there
in front of the brechos.

Speaker 2 (11:03):
There's food. Josh Lopez is owner of Boca Bria. Hi,
coming in.

Speaker 7 (11:09):
Yeah, yeah, thank you for having me.

Speaker 2 (11:11):
Well, thanks for food. I mean that's one way straight
to our hearts. Of course, who doesn't look so this
is exciting.

Speaker 1 (11:17):
If you've got a party, you've got a backyard shenanigans,
you want to have food for a wedding, what have you?

Speaker 2 (11:24):
Boca I am going to screw it up too.

Speaker 8 (11:28):
That's hard.

Speaker 2 (11:28):
We're here for you. I can't roll my rs. Close
your eyes. No one's watching you. Okay, Boca Burria, you
got it. They roll up ready to serve.

Speaker 1 (11:43):
This is a restaurant that was born.

Speaker 2 (11:46):
In the a V. Right, Yes, so is that where
you're from?

Speaker 9 (11:50):
No, I actually was born out here in Los Angeles, Okay,
but I moved to Palmdale, and you know me and
my business partner. We love Berria and my grandma's recipe.
People love it. They're always asking for it. So that's
where I kind of all started. This is my grandma's recipe,
so Berria.

Speaker 2 (12:08):
What is it?

Speaker 7 (12:08):
Berria?

Speaker 9 (12:09):
It's like a stew, like a beef stew. Yeah, it's soft.
People love how soft it is. It's a beef. A
lot of people do goat, but I particularly do not
love the goat. Yea that aftertaste, but the beef people
love it. We do a lot of corporate events. Costco

(12:29):
has had us. People love Costco and Costco has us there.

Speaker 2 (12:32):
Oh cool, what a win.

Speaker 9 (12:34):
Yeah, people love it. That's where we get a lot
of events. They tell other warehouses and then we pull up.

Speaker 1 (12:40):
What was that like when you get that call from
Costco like hey, we want you.

Speaker 9 (12:44):
It's pretty awesome because you know, people love Costco. And
then from there we end up reaching out more people
and then we get a lot of events just from
them alone.

Speaker 7 (12:54):
So that's pretty awesome.

Speaker 2 (12:55):
So what did your family think about this?

Speaker 9 (12:59):
My mom she was hesitant, but but it's her mom's
wrestle its recipe, and she is so over the moon
that people love the food. That people come and they're
willing to drive far. I've had a couple of people
from La come and just you know, ask for the food.
They we'll be closed, and they're like, hey, can you
come up and do like two hundred tacos? Three hundred tacos?

(13:21):
And I'm like yeah, like we'll take care of them.
And it's pretty exciting because you know, who doesn't love
Mexican food?

Speaker 2 (13:28):
Right? Right? Exactly?

Speaker 9 (13:30):
Is it strictly catering? I mean no, So we actually
have a food truck and we pull up to events.
We do corporate events, family events, parties. We're going to
be catering a wedding in October and we have a
couple of trunk re treats for October. Yeah, so that's
going to be pretty exciting.

Speaker 3 (13:51):
Where's Delicious? Where do people find out more about it?
Boca Bria is the is the website, Yes.

Speaker 9 (13:57):
Ww dot dot com, and then we also have Instagram
and TikTok.

Speaker 7 (14:02):
It's the same handle, Boca Underscore Beria.

Speaker 1 (14:06):
I don't mean this is going to be an insult,
I'm sure, but it's kind of like a cheeseburger, but
it's inside a taco.

Speaker 2 (14:13):
It gives me the same comfort.

Speaker 7 (14:15):
It's the cheese.

Speaker 2 (14:15):
It's the cheese and the beef, and it's the comfort
and the deliciousness. Just wait till you pour the Yeah,
So which one do I pour onto?

Speaker 7 (14:24):
The one on your foreront?

Speaker 3 (14:25):
Well, without giving up Grandma's recipe, what is it about
that her recipe that makes it specifically?

Speaker 2 (14:31):
Makes it different?

Speaker 3 (14:31):
Because I know a lot of places now, especially within
the last couple of years, vida has become one of
those things that everybody's adding to a menu.

Speaker 9 (14:39):
Yes, it's super popular, but the thing is is that
it takes four hours.

Speaker 2 (14:43):
I was just going to say it does it's a
time cook right, I mean, it's.

Speaker 7 (14:46):
It's very time consuming.

Speaker 9 (14:47):
So if you don't put that time and energy into it,
it's not going to come out always perfect.

Speaker 7 (14:52):
But you know, our our secret ingredient is see she knows.
Oh my god, do you like spicy?

Speaker 2 (15:04):
It's really good.

Speaker 7 (15:05):
Do you like spicy? So the very bottom one it's
a macha sauce.

Speaker 2 (15:09):
Oh my god, it's super spicy.

Speaker 7 (15:13):
People love it. People have came and acid by making
good decisions. So we will. We will make big jars
of it for people.

Speaker 3 (15:22):
Sourcing your ingredients, How do you guys get the good stuff.
How do you guys get the fresh stuff?

Speaker 7 (15:26):
So actually we actually get it from Costco.

Speaker 2 (15:28):
Really.

Speaker 9 (15:29):
Yeah, we buy a big box, we cut it ourselves. Uh,
and we get the chuck World because that doesn't have
any bone in it. Typically people get the bone. But
typically I don't like bones in the meat because in
one bad show and you're losing a tooth.

Speaker 2 (15:45):
And put this sauce on everything.

Speaker 7 (15:47):
People love it.

Speaker 2 (15:47):
I'm going to take that home and put it on
some eggs.

Speaker 7 (15:50):
Oh, it's perfect for everything. Yeah, people love that.

Speaker 2 (15:53):
One, all these sauces. I love sauces.

Speaker 3 (15:56):
And the thing is the menu itself. You've got a
bree a raw Oh my god. Explain that combination people.

Speaker 9 (16:03):
You know, it was something that I was like, you
know what, people love ramen, and I was like, I
wonder if we could, you know, put it together and
people love it. People come and I've had people order
twenty of them and.

Speaker 7 (16:15):
It sells out. It takes all of our Berrier.

Speaker 9 (16:19):
I mean, people love the ramen, the onion, the cilantro,
the cheese that comes with it.

Speaker 7 (16:25):
People absolutely love that.

Speaker 2 (16:27):
But what about what about malitas? Somebody's hearing you on
the radio.

Speaker 7 (16:30):
I hope.

Speaker 9 (16:32):
Costco what is that malitas?

Speaker 7 (16:37):
Okay, so that one's more like a burger.

Speaker 2 (16:38):
It's to uh.

Speaker 9 (16:40):
We get a nice and crispy after we dip it
in the sauce from the area and then we toast it.
We add cheese, the meat, onion, and cilantro, and then
another tortilla right on top.

Speaker 2 (16:51):
Wow. Yeah, sauce, all the sauces.

Speaker 7 (16:55):
Which is your favorite so far? I like them all.

Speaker 2 (16:57):
They're very different.

Speaker 9 (16:59):
See, and that's what it is. Salsa makes the food
ten times more better.

Speaker 2 (17:04):
Yeah.

Speaker 7 (17:05):
A loan.

Speaker 2 (17:06):
It's that one looks and it looks like it's gonna hurt.

Speaker 7 (17:09):
It's gonna hurt.

Speaker 2 (17:10):
Give it a good shake, yeah, give it, put it
back on, shake it up. Chili oil.

Speaker 7 (17:17):
That's the good stuff.

Speaker 3 (17:18):
Bocada dot com is the is the website. You can
find out the whole menu that's up there, how to
get in contact with them so that they can, you know,
come to your party and find out where the truck
is going to be, all that sort of stuff. And
then Instagram and TikTok at Boca in underscore bad uh
Josh Lopez.

Speaker 10 (17:37):
Spici, Oh yeah, a little spicy faces all red for
some reason, what's going on there? Give Josh, thanks for
coming in, Thanks for bringing food for.

Speaker 7 (17:48):
Us, Thank you for having me.

Speaker 2 (17:51):
We're gonna we'll do our straight science stories when we
come back.

Speaker 8 (17:56):
You're listening to Gary and Shannon on demand from k
A six forty.

Speaker 2 (18:03):
TikTok, TikTok.

Speaker 1 (18:04):
I'm getting close to that ten dollars bill in your pocket.
The Putin's Zelensky Summit will not happen, according to Germany's chancellor.

Speaker 2 (18:18):
You're doing some.

Speaker 3 (18:21):
Lyrics that I'd never heard of before. You meant literally
the ten dollars in my pocket that I'm going to
have to give to you at the end of September.

Speaker 2 (18:29):
Yeah, you thought I was doing lyrics. I did. I
don't know what Have I ever done that? Have you
ever said? Yes, you said song lyrics at me before?

Speaker 3 (18:38):
I have, Yeah, usually to make me feel like I
don't know what you're talking about, and I don't. Ah,
That's why I was. I felt in that same place before.
It's a familiar feeling for me when you say things
and I have no idea what you're talking about.

Speaker 1 (18:54):
Oh, yeah, I didn't realize that we were not that
we were not speaking to each.

Speaker 2 (19:00):
Other so much.

Speaker 1 (19:01):
What seen there? It goes again, listen. I don't know
how you've been able to listen to me for ten years.
It is mind blowing. And I know you don't listen
to me. I don't know how you could listen to
even thirty percent what I say.

Speaker 2 (19:19):
Your husband should put me on a stipend or something
like that. You think he listens to me. No, that's
what I'm saying, like I have to take so much
of it right on a stipend. Oh boy, that's a
beautiful pickle. Get a shot of that, Louis.

Speaker 1 (19:37):
Oh my gosh, I cannot believe you found that.

Speaker 3 (19:41):
Oh that's some guy calling in. Thought it was anything
like Lhauser or sound like.

Speaker 2 (19:48):
Oh dare you felt Fuelhauser? It's blasphemous. What are you
talking about? Don't talk tell them?

Speaker 3 (19:54):
Yeah, Gary, this is out of complete ad duration.

Speaker 2 (19:58):
Yes that I love fuel Houser.

Speaker 1 (20:01):
I wonder if he did anything about pickles. You guys,
we're having a huge pickle fight tomorrow. That sounds weird,
are you ready?

Speaker 2 (20:09):
Uh?

Speaker 1 (20:10):
There was an article about the Great Debate, and I
thought the Great Debate over pickles, and everybody look pickles
or or people just don't have a feeling about them.
You know, just kind of like neutral neutral, but no,
people get incense.

Speaker 3 (20:23):
If you were to just guess right now, how many
jars of pickles do you have in your refrigerator right
now at home?

Speaker 7 (20:30):
Two?

Speaker 2 (20:30):
Two? I think we have three. I think I've got
dyl and I think I've got the bread and butter thing. Yes,
and yes, I may have some smaller ones. I may
have a different pickle.

Speaker 7 (20:40):
I don't know.

Speaker 2 (20:40):
Yeah, I'll have to check.

Speaker 3 (20:42):
But in the meantime, it's time for ah ah ah
ah ah.

Speaker 1 (20:48):
Hul Houser did have a segment on the history of
the Kruegerman family's pickle business. Okay, he highlighted the importance
of the brine and the length the pickling. Oh, it
looks like he did a pickled pickled pig's ear segment.
But pickles pickled pigs ears, that's different, all right? No,

(21:10):
but no, the Krugerman family, they've got a They've been
in the pickle in the sauer kraut business for quite
some time.

Speaker 2 (21:17):
Have you ever had a sauer kraut salad? I hate
sauer kraut. Have you ever had Have you.

Speaker 1 (21:22):
Ever heard of a sauer kraut salad? No, my mom
had wanted her at her function over the weekend. I
don't think I've ever had a sauer kraut salad.

Speaker 2 (21:28):
I don't even know what. I've never heard of one.
It sounds awful. I like sauer Kraut.

Speaker 1 (21:35):
On a ruben, sauer kraut and swiss on that pistromi
or corn beef. Why get in the way of the
of the pastrami. It's delicious. Sauer Kraut on a ruben
is freaking wonderful.

Speaker 2 (21:49):
Yeah, it's time for strange science. It's like weird science,
but string Do you know anybody who is a sleepwalker?

Speaker 3 (22:04):
Somnambulism otherwise known as sleepwalking phenomenon which has fascinated the
public and neurologists for decades, but a lot of what
causes it is still a mystery. It's about four percent
of adults who are sleepwalkers. It's considered a non rapidie
movement sleep parasomnia that not only gives someone a poorn

(22:25):
ey'd sleep, but also puts them at risk of injury.
You could fall down the stairs, you could walk out
into traffic.

Speaker 2 (22:29):
Or what have you ever known a sleepwalker?

Speaker 1 (22:32):
I've didn't evolve alcohol because sometimes people in an alcohol
induced sleep can sometimes.

Speaker 2 (22:40):
Don't walk up in a different room or something, yeah, or.

Speaker 1 (22:42):
Just kind of walk around and you're half asleep or something.

Speaker 3 (22:45):
I had, if I'm not mistaken, I did have a
cousin that would sleepwalk every once in a while, really
like out the door or like out of the room,
not like you know, leave the house.

Speaker 2 (22:54):
Or fascinated by that. I don't think I've ever known
anyone who there's a story.

Speaker 3 (22:58):
This is very interesting because they say not only can
people who sleepwalk they don't feel rested, they'll feel a
strong desire to go to sleep in the middle of
the day. They also said prolonged sleep deprivation increases the
frequency and the complexity of sleepwalking, which makes it harder.
It's of sort of a snowball rolling downhill kind of

(23:19):
compounds on itself. And now, they said, researchers at the
University of Montreal and Montreal Sacred Heart Hospital wanted to
figure out if sleeping walk sleepwalking is a disorder of
arousal and poorly regulated deep sleep, and they examined specifically
how your autonomic nervous system influences deep sleep walkers. What's

(23:44):
interesting is they said that those people who are sleep
walkers tend to and again it's a very small number
of people who technically are when they're adults. But that
autonomic nervous system regulates your physiological functions and the sympathetic
branch of which underlies that fight or flight response. Everything

(24:05):
else is the rest and digest response. And they said
what they found is that people have a lower flight
or fight or flight response during deep sleep. That it
was strange because they found it more in those people
who are sleepwalking, which is terrifying if some if you
were sleepwalking and something were to threaten you, you would

(24:27):
not react to the way that your body should normally react.

Speaker 1 (24:31):
In a paper published yesterday, researchers announced discovery of costin
suck us, a large land dwelling crocodile. Will tell you
about him. This was one of the dinosaur's most fearsome predators,

(24:51):
a predator that would square off with a dinosaur, the
coustin suckus.

Speaker 2 (24:58):
On we returned Gary and Shannon, I have no idea,
I mean strange science.

Speaker 8 (25:04):
You're listening to Gary and Shannon on demand from KFI
AM six.

Speaker 1 (25:08):
Forty Krogerman Family's pickle business.

Speaker 2 (25:17):
That's a ten year old show. Is it early ten years?

Speaker 3 (25:20):
Ten years ago that it was posted onto the PBS website.

Speaker 2 (25:24):
Oh wow, that's not that long ago.

Speaker 3 (25:25):
We will talk about it. Not only known for their
sauer kraut, but also for pickles. Yeah, twenty five thousand
foot pickle and sauerkraut facility and learns about sauer kraut.

Speaker 2 (25:38):
Will have to.

Speaker 1 (25:38):
He's also got a segment about cow tongue where he
likes to put pickles. He likes to dress up the
cow tongue and put the pickles on there.

Speaker 2 (25:46):
What's the weirdest food you think you've eaten?

Speaker 1 (25:49):
You know, I worked in the deli, so I was
exposed to weird things like pigs feet and blood loaf
and things like that.

Speaker 2 (25:57):
But did you eat No? What do you think is
the weirdest thing you've eaten? Neat of some kind of event.

Speaker 1 (26:06):
I guess gator and rabbit sausage at verse crature.

Speaker 2 (26:10):
Shark? You ever eaten shark?

Speaker 1 (26:12):
No?

Speaker 2 (26:12):
I had shark one time in San Francisco. I had
a big sharks steak Chinese restaurant.

Speaker 3 (26:17):
No, somewhere on Fisherman's Wharf, way too expect very tough.

Speaker 2 (26:24):
What what was this event, Well, fish, what event? What
were you at? It was a date?

Speaker 1 (26:29):
You took a date to Fisherman's Wharf, Yes, I think,
And you spent that kind of money.

Speaker 2 (26:36):
Trust me, money I didn't have. Then what were you doing?
I don't know. Did you steal the shark sandwich? It
was a credit card? I'm sure. I mean, oh, you
leveraged yourself for this date. I thought that it was
going to pay off. Really, Yes, which one was this?
I have no idea. You don't remember her name? I
remember which one it was? You don't, I don't. And

(26:57):
if it's my current wife, I'm dead. I'm walking.

Speaker 1 (27:02):
I know.

Speaker 3 (27:02):
You just backed away. No, I don't think I've ever
eaten shark with my current.

Speaker 2 (27:08):
Wife, your current wife, like there's you know, well, there
may be a second, depending on how today goes. So
the crocodile. Let's talk about the crocodile.

Speaker 1 (27:19):
This is an apex predator that prouded the forests of
Patagonia a few million years before the age of dinosaurs
came to an end.

Speaker 2 (27:29):
It was as large as a Siberian tiger.

Speaker 1 (27:32):
It padded on four legs, with powerful jaws and teeth the.

Speaker 2 (27:36):
Shape of steak knives.

Speaker 1 (27:38):
This was not a dinosaur, No, it was a large
land dwelling crocodile.

Speaker 3 (27:48):
Fernando Novus is a paleontologist of the Bernardino Ravidavia Natural Sciences,
Argentine Museum, author of this paper about costin sucus, and
says that they were not only abundant, they were large
enough to fight the dinosaurs like the mega raptors and

(28:08):
the dromaeosaurs over prey. The remains of one of these
was discovered about five years ago in Santa Cruz, one
of the provinces of Argentina. What a fine doctor Novas
and his colleagues had already found traces of long necked
dinosaurs and long armed, hook clawed predatory dinosaurs, and they

(28:29):
said while walking the planes, members noticed a heavy block
of rock that contained hints of what they said was
a crocodilian skull.

Speaker 1 (28:37):
The remains belonged to the lineage of a terrestrial crocodile
known as the Periosaurids. They tend to have extraordinarily incomplete remains.
When the specimen was fully prepared months later, it was
surprisingly well preserved, with a skull that was attached to
an articulated spine, shoulders and hips.

Speaker 3 (28:56):
When they compared this to living crocodilians, the complete animal,
they estimated would be about eleven and a half feet
long and weigh five hundred and fifty pounds.

Speaker 2 (29:07):
Oh my gosh, what a beast.

Speaker 3 (29:11):
Now there are There are some current crocodiles there are
bigger than that. But they said that this one had
very wide, very powerful jaws, and that the teeth you
were talking about, the ones that were shaped like steak knives,
long flat, serrated comparable to those of a modern komodo dragon,
and they would have been very adept hunters, including the

(29:33):
hunting of medium sized dinosaurs.

Speaker 1 (29:36):
My goodness, that would be good in one of those movies.

Speaker 2 (29:41):
The movies you know about dinosaurs. Yeah, I know, with
the velocis right.

Speaker 3 (29:50):
Nocturnal spiders have been filmed capturing fireflies and keeping them
in their webs to attract more prey. Even as disgusting
as this is, is intermittently checking on them over the
course of an hour. That's some hannibal ector stuff right there,
because when fireflies were kept on the webs, sheet web
spiders were able to attract significantly more prey than without

(30:14):
the fireflies, leading researchers to think that the spiders are
purposefully using the fireflies as bait to increase their hunting success.

Speaker 2 (30:24):
I have more dinosaur news. Get it. Did you hear
about the punk rock dinosaur? Nope.

Speaker 1 (30:29):
Scientists have discovered a bizarre armored dinosaur which had meter
long spikes sticking out from its neck. It lived about
one hundred and sixty five million years ago. It's the
oldest example of a group of armored dinosaurs called.

Speaker 3 (30:47):
Okay, I feel like someone someone's mistaking a misplaced bone
for it.

Speaker 1 (30:54):
Now, look at this thing. There's a lot of spikes.
H those are not that is a punk rock dinosaur.
That spike's coming out everywhere.

Speaker 2 (31:03):
Okay, but that's not a picture of a dinosaur. Thank you. Well,
I'm just saying thank you so much. I'm just saying
this way. There was multiple I mean, you're a falientologist.

Speaker 1 (31:18):
Now if I found you do one segment of strange science,
and you're a freaking archaeologist.

Speaker 3 (31:25):
A long horned bull that had died next to another
long horned bull that had died, and one of the
long horned bull's remains was taken away by another creature
and scavenge, but that the two extra horns were still there.

Speaker 2 (31:39):
Okay, well this one is a four horned but this
one has more than this one must have died with about.

Speaker 1 (31:46):
Twenty other Okay, that's fine. Why are you skeptical about this?

Speaker 2 (31:52):
Because it doesn't make any sense how that would have
grown to that.

Speaker 1 (31:55):
It evolved into a spiky dinosaur to use the spikes
as weapons. A smaller dinosaur. It needed something to protect itself,
so it grew the spikes.

Speaker 2 (32:06):
It just seems like mobility would be an issue.

Speaker 1 (32:09):
How How would mobility be an issue? It's got four legs,
four padded legs.

Speaker 2 (32:14):
How do we know it had four legs and not six?

Speaker 1 (32:17):
If it had six legs, mobility would be even less
of an issue, wouldn't it.

Speaker 2 (32:21):
That's what I'm saying.

Speaker 3 (32:23):
You're going to carry around them spikes, you might as
well have tank treads.

Speaker 1 (32:28):
I don't I don't know what you have against the
the species here or the you're calling bs in the
entire group of spike dinosaurs.

Speaker 3 (32:38):
No, I'm just saying it seemed that seems like too many.
There's got to be a limit to how many spikes
a dinosaur could have. It doesn't make a whole lot
of sense, you know.

Speaker 2 (32:48):
It doesn't make sense. The two of us, you know what.

Speaker 1 (32:51):
The two of us talking about debating about what dinosaurs
evolved to have.

Speaker 2 (32:58):
On top of them. That's a good point. Yeah, yep,
in your face sucks too.

Speaker 1 (33:08):
They served multiple purposes, by the way, the spikes AI
told me, including defense against predators and sexual display.

Speaker 2 (33:15):
How about that.

Speaker 1 (33:18):
Elaborate, cumbersome spikes may have been used for attracting mates
or intimidating rivals, similar.

Speaker 2 (33:25):
To a peacock's tail boom.

Speaker 3 (33:31):
I'm going to gross you out to end the show.
A deer has spikes, you know that is a good point.
Gross you out to end the show. There is a
French company called Inova Feed that is trying to find
a way to clear out thousands of tons of food

(33:51):
waste and turn it into animal feed on ultra efficient
mechanized farms. How are they going to do that? How
would they turn millions of tons of food waste into
animal feed?

Speaker 2 (34:04):
Bring the animals to the landfill.

Speaker 3 (34:06):
Interesting, it's going to go through a process before the
animals can eat it though.

Speaker 1 (34:11):
The food Yeah, okay, it's gonna.

Speaker 2 (34:15):
Decompose, go back into the earth.

Speaker 3 (34:16):
I don't know they're going to take it billions of
black soldier fly larva.

Speaker 2 (34:23):
Do you know what that means? Magots?

Speaker 3 (34:27):
Millions and millions and millions of maggots and let them
loose on these millions of pounds of food waste in
an attempt to finger quotes process it down so that
it could be used as animal feed. And the French
company says that they are absolutely on its way. Small
insect farms pretty common in Asia, Africa, Latin America, but

(34:49):
this farm in France is on a next level. It
holds sixty million flies. A second indoor hatchery that would
be about five times as large would hold three hundred million.

Speaker 2 (35:02):
Is that sex on a soap opera? Oh, you just
missed it. They just cut away.

Speaker 1 (35:07):
He got a little racy for the for the soap
opera in the middle of the day. It's not even
one o'clock. Lots of flesh, uh huh. Yeah, there were.

Speaker 2 (35:18):
Fleshy parts in the in the in the sheets, in
the sheets. Yeah, that's what he said. I don't know, uh,
I don't think that's what he said. I don't know
why you would do that.

Speaker 1 (35:29):
And I don't think I've ever seen naked bodies and
attracted eyeballs.

Speaker 2 (35:33):
It attracted your eyeballs, didn't it?

Speaker 1 (35:34):
Yeah, but I didn't know that daytime soap operas were
so racy.

Speaker 7 (35:38):
Oh are they?

Speaker 2 (35:40):
Bless your heart? I never watched soap operas.

Speaker 1 (35:42):
Did you watch soap operas just by the way of
your your mom or your grandparents or anything?

Speaker 2 (35:46):
My sisters watched them, did they? I just had to
wait until they were over before.

Speaker 1 (35:51):
Did you see any fleshy parts on this? Not that
I remember me neither. All right, good time, so good.

Speaker 2 (35:56):
We'll see don't forget Pickle Day tomorrow, Pickle and loaded
with your pickle complaints or your pickle love. Gary and
Shannon will Oh, we're gonna.

Speaker 1 (36:06):
Force feed Keiana pickles as well, and we're gonna instagram
live it. It's gonna be like that. It's gonna be
like that Maury Povit Show. Bring out the olives.

Speaker 3 (36:19):
See you tomorrow, Stay drive everybody lessens you've been listening
to The Gary and Shannon Show. You can always hear
us live on KFI AM six forty nine am to
one pm every Monday through Friday, and anytime on demand
on the iHeartRadio app.