September 14, 2024 • 33 mins
The most expensive restaurant in California. Your spices are probably expired but do you care? Also, your spices may have lead in them, so there's that. How work can help curb the lonleiness epidemic. Jon Bon Jovi is out here saving people! Mother of school shooter says 'he's not a monster' in apology letter to the community. 9/11 responders are getting dementia...they want the government's help. The Good, the Bad, the Downright Weird. Jogger gets attacked by otters. Yes, otters. "It's a cult, and Walt's the messiah". Meet the couple who sued the House of the Mouse because of its exclusive secret club. American Airlines Left the 'Fasten Seatbelt' Sign on for a Full 10-Hour Flight. It Was Miserable. A toe story. You're welcome. Plus, the strangest things people put in their drinks.
**Parting Fun fact-
Jack Daniel (the founder of the whiskey) died from kicking a safe. When he kicked it, he broke his toe, which got infected. He eventually died from blood poisoning.
**Parting Fun fact-
Jack Daniel (the founder of the whiskey) died from kicking a safe. When he kicked it, he broke his toe, which got infected. He eventually died from blood poisoning.
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
You're listening to KFI AM six forty on demand, KFI.
Speaker 2 (00:05):
AM six forty live everywhere on the iHeartRadio app. It's
Tiffany Hobbs here with you from five to seven. I
don't know, I'm gonna go with Tiffany and Co.
Speaker 3 (00:15):
Right now. It's Tiffany and Co.
Speaker 2 (00:17):
Tiffany and Company from five to seven here on KFI
AM six forty. Still tossing around some names. Thank you
for these amazing talkbacks. It's hard to decide this next
topic is near and dear to my heart because I
am a teacher and I teach currently middle schoolers, but
(00:37):
I've taught in my seventeen years of teaching everything from
pre K.
Speaker 3 (00:43):
Up to high school.
Speaker 2 (00:44):
But my kind of favorite, my niche is right there
in that middle school lane. This story involves screen time
and how detrimental looking at cell phones, looking at digital
technology can be for young people who are susceptible and
impressionable and are developing their communication skills. The study actually
(01:08):
takes place in Estonia, so it's not a local story.
It's not a United States based research team, but the
ramifications and effects can be felt in any corner of
the world if you pay attention to what's going on.
Researchers at the University of Tartu in Estonia, and again,
(01:30):
don't get so much hung up on where it is,
but more so pay attention to what's happening. These researchers
have found that regular screen use by both parents and
children has a link to deteriorating language skills among kids.
What do these deteriorating skills look like. Well, it says
(01:55):
that children are having difficulty with reciprocal language, which means
their ability to have a conversation, their ability to interact
with something other than a screen. You might have noticed,
and this isn't just for young younger people, but also
for let's say, somewhere in that seventeen eighteen, nineteen twenty
(02:16):
year old range. When you go to a market, or
you go to somewhere where there's customer service and there's
a younger person there helping you, you may have noticed
that the communication skills between you and that person, that
employee are challenging.
Speaker 3 (02:36):
For lack of a better term, they might be frustrating.
Speaker 2 (02:40):
What's happening is you're seeing kind of this breakdown in language,
breakdown in communication. And if you take away three, four
or five years, those young people who are helping you
would be put right back kind of in this study window.
The study primarily focused on kids between two and a
(03:01):
half and four years old, but again the ramifications affect
children beyond that kind of specific age group, and the
findings suggest that higher total screen time for kids contributes
to again poor vocabulary, challenged communication and conversational skills, and
(03:24):
poor grammatical skills. They're basically talking to you like they text,
or they're talking to you in fragments. In fact, none
of the screen based activities that children or parents engaged in,
including viewing screens together so using maybe a phone or
(03:45):
a tablet or a TV to socialize together, none of
those had a positive.
Speaker 3 (03:51):
Impact on language skills.
Speaker 2 (03:54):
One of the worst examples involves video games. Games explicitly
had in this study a negative association with children's language skills,
and that is also whether they were playing along with
a sibling, whether they're playing along with a parent, or
(04:14):
they were talking to someone online. The language skills were
decided to be extremely lackluster and just below where they
should be cognitively. So it also suggests that the type
of screen activity matters just as much as the screen
time that's spent on thesede devices. So it also found
(04:38):
this study that parents, they basically model screen usage your kids,
kids around you are looking at how much time you
spend on the phone, or on a tablet or on
a laptop. Perhaps your work is a home based business
and you have to handle your job there and your
(04:59):
hand your laptop. You're doing things at home in your
dining room instead of sitting at the kitchen table, you're
typing away. Well, your children are saying this, and they're
finding that the normalization of this type of usage, the
normalization of this screen time again is being modeled and
is directly influencing just how much kids then use those devices.
(05:23):
So it's all connected. Heather Brooker in the news room,
You are a mom. You are a mom of a teenager.
She's a tween.
Speaker 3 (05:33):
She's a tween. She's a middle schooler, six just started
sixth grade.
Speaker 2 (05:36):
Okay, so this is a this is a perfect conversation
for you to enter into. What would you say about
your daughter's usage of screen time?
Speaker 3 (05:45):
Is it excessive? Do you try to limit it?
Speaker 2 (05:48):
Are you finding that she has struggled with communication because
of how much time she's spending on her tablet or phone.
Speaker 4 (05:55):
Well, this is something that is an active conversation in
our household. My daughter does not have regular access to
a cell phone. Screen time is very monitored and limited
in our house. She only uses it during the week
for like her computer for schoolwork, and then on the
weekends we let her play video games you know, with
(06:17):
her friends online, but it's very limited. We don't allow
long hours and hours because we notice there is a
change in her attitude a little. So I mean, I
don't want to call her out too much, but she
gets more cranky, oh yeah, a little more irritable whenever
(06:37):
she's been on the computer for too long. Probably in
the same way that we are if we're sitting in
front of a computer for hours and hours or a
television screen or something, we're a little you know, less
engaged in the world. But that is definitely something we
have noticed with her, is that she's a little less
engaged in the world and whenever she's online. But I
will say it's it's maybe honestly different. But she's an
(07:00):
only child, so her real communication with other friends and
other kids is online. They chat, they'll FaceTime with each other,
and play games. So she's always talking like to her friends.
They're always communicating in that way. But it's something we
definitely monitor. It's an ongoing process. It has to be
(07:20):
a conversation.
Speaker 2 (07:21):
Sure, if you do not, then she could delve further
into those corners that you don't want her to go down.
Speaker 3 (07:28):
Absolutely, they're into.
Speaker 2 (07:29):
As a teacher, like I said, I teach just above
your daughter's grade level, And I noticed that once we
began to implement the no cell phones policy, removing the device.
Speaker 3 (07:40):
Whatever it might have been.
Speaker 2 (07:41):
It could have been a video game console, or it
could have been a phone. Usually it's a phone. Removing
that only or doesn't only cause that irritability because you're
taking a preferred item, but it also is a transition
between what they had been doing online, the type of
speech speaking or type of conversation. They're always using text language,
(08:04):
so short form words, and then getting them to transition
into a space in which more is required of them
has been very challenging, and it comes with that increased irritability.
Speaker 4 (08:15):
So I can totally see that, and I feel for
the teachers so much who have to be in those
positions where they're trying to pull kids out of that
online world and get them to engage in real life.
And I love that you're talking about this because this
is something that I'm super passionate about as well, because
I think it has an even longer term effect than
(08:35):
parents realize. When these kids get out of high school
and they go to look for jobs and they're starting
to communicate and be a try to be a functioning
member of society, they're not able to communicate in the
same way that say you and I were when we
grew up, and we were all playing more face to face,
and we were outside more, and we weren't constantly looking
at a device.
Speaker 3 (08:55):
I agree with you.
Speaker 2 (08:56):
Thank you for that, Heather, and godspeed with raising a
tween ager.
Speaker 3 (09:00):
My goodness.
Speaker 2 (09:01):
So again the experts say, get off those cell phones,
spend more time conversing with your children.
Speaker 3 (09:07):
When we come back, I'm gonna tell you.
Speaker 2 (09:08):
About the most expensive restaurant in California. When you get
off the cell phone, maybe you want to take your
kid there as as a what a reward for less
screen time. And also tell you a little bit about
your spices and how they may be trying to kill you.
Not the makers of the spices, but the spices sitting
in your cabinet right now that are one year old
(09:29):
that you're going to put on that chicken tonight.
Speaker 3 (09:30):
I'm pointing. I'm pointing at Kaylin. She's reacting.
Speaker 2 (09:34):
Kf I Am six forty Live everywhere on the iHeartRadio app.
Speaker 1 (09:38):
You're listening to KFI AM six forty on demand.
Speaker 2 (09:43):
Kf I AM six forty Live everywhere.
Speaker 3 (09:46):
I'm the iHeartRadio App. I'm Tifney Hobbs.
Speaker 2 (09:48):
I'm five to seven with you tonight. Thank you again
for your talk facs. Keep them coming with name suggestions.
How much are you willing to spend on on your
dinner twenty thirty forty one hundred my money or my
dates money, that's a caveat and your own money two
(10:12):
hundred two hundred. Well, if you're feeling like you want
to spend a little more, you can travel to northern
California and enjoy Michelin starred spots like the French Laundry.
Our Governor Gavin Newso got in some hot water for
that during COVID. He wasn't supposed to be there, and
(10:32):
he was there.
Speaker 3 (10:34):
We're past that. But you could go there to the
French Laundry.
Speaker 2 (10:37):
You can go over to the West side, or go
to Beverly Hills and get yourself a nice steak or
prime rib dinner for a few hundred dollars, or seafood
or whatever it tickles your fancy. If you decide you
want to spend a bit more than that and you
really want to splurge, you can go to San Francisco
to the three Michelin starred restaurant Attilie Krin Attilier Krin,
(11:02):
where the tasting menu starts at three hundred and fifty
bucks starts starts, which means through the store appetizer.
Speaker 3 (11:16):
Holy smokes.
Speaker 2 (11:17):
And we look at the pictures of this food, and
they're what you can expect, you know, when you make
fun of fancy food or expensive meals.
Speaker 3 (11:26):
And I hope Neil's listening right now.
Speaker 2 (11:29):
You see these plates of food that looks like it's
primed for a teeny tiny little dog or a baby
or something, and it has these interesting designs, and it
doesn't look like it's gonna fill you up by any means.
But it's the experience you're paying for. It's the fact
that you're there and you're enjoying this renowned chef or
(11:49):
this Michelin starred eatery well Attilie Krinn beats out everyone
and they are now the most expensive restaurant in californ
where their average price is somewhere around four hundred dollars
for a meal. It's led by chef Dominique Krinn and
offers a multi course tasting menu, a poetic approach to cooking,
(12:14):
and draws inspiration from nature and art. And again, I'm
looking at these pictures, and the pictures are very artful.
They look just really outside of my price range. I'm
more so in the fifty sixty, maybe seventy dollars range.
It's hard for me to justify spending a lot of
money on food when I know where it's gonna end up. Nevertheless,
(12:37):
if that's your thing, this is now the number one restaurant,
the most expensive restaurant in all of California.
Speaker 3 (12:45):
On the other side, if.
Speaker 2 (12:48):
You were looking to spend a little less, let's say,
and you want it something that's specifically vegan, or you
wanted something that is considered kind of a more upscale
fast food, you will not be able to go to
Kevin Hart's plant based restaurant Hearthouse any longer because they
have just randomly impulsively.
Speaker 3 (13:10):
At least to the audience.
Speaker 2 (13:12):
Here closed all three of their southern California locations. Hearthouse
served again vegan foods. You can do your vegan chicken
or your vegan burgers. But what was funniest about Hearthouse
is that they didn't have a lot of press, a
lot of publication, or a lot of media.
Speaker 3 (13:31):
You didn't really know what was there.
Speaker 2 (13:34):
But they were situated often next to or right across
the street from In and Out. There's one on Sunset,
Sunset and Highland. You might have seen it just across
from Hollywood High School. Hearthouse's bit green, I think, in
purple lettering, very uncharacteristic of a fast food eatery. And
(13:56):
I would ask myself where are the people?
Speaker 3 (13:59):
There was?
Speaker 2 (13:59):
There were no any cars in the parking lot. Have
you ever have you ever gone in there to go
take try it out? I go to in and Out,
I pass it by. I keep going and I go
to in and Out. I look at it and it's pretty,
and I like the colors, and I keep going quickly
away from it. Have you I go to in and Out,
I'm go right past it. I go quickly to the burgers. Yeah, yeah,
(14:20):
I'm the cow with the cow, and you know, no
disrespect to anyone who's vegan. I've done that for a
few minutes at a time. But if that is your thing,
you know, you might want to maybe look into something
that's not necessarily fast food. Perhaps you're sitting down more
so than you are going through a drive through. And
(14:40):
I wonder why Harthouse closed because at this time, what
we thought was a popular celebrity backed restaurant, Kevin Hart,
the comedian, the actor, the host. Why would this restaurant
be struggling What we thought was a successful eatery again
randomly closed out of nowhere. And they're not giving any
(15:02):
reason as to why these closures happened, but they come
just a little over a year after they opened that
Sunset and Highland location. There was another one near lax
which was practically connected to the.
Speaker 3 (15:16):
In and out. How dare they?
Speaker 2 (15:18):
And then there was one in University Park and also
one in Monrovia, So there were a few of them
kind of around, But I never heard anything positive. They
say thank you for your unwavering support, that it's been
incredible having this product, that they thank their customers and
their committed team and community partners. They're also kind of
(15:42):
disavowing that it had anything to do with bad business.
But again, when you pass by somewhere that's supposed to
be popular, unless it's a Chick fil A on a Sunday,
you're not expecting an empty parking lot, And I never
really saw any cars there. I wonder if this is
a result of not being able to keep up with
the increasing costs of their product and having to balance that,
(16:06):
perhaps with paying more for their workers. Who knows, But
if you were enjoying Hearthouse, I'm sorry they didn't even
have the heart to.
Speaker 3 (16:16):
Give you a fair warning. When we come back, I'm
going to tell you.
Speaker 2 (16:21):
But when we come back, I'm going to tell you
a bit about how McCormick the spice company, is warning
customers to check their spices, and also how some spices,
not necessarily from the McCormick brand, but from other brands,
contain high traces of a very toxic chemical. KFI AM
(16:45):
six forty Live everywhere on the iHeartRadio app.
Speaker 1 (16:48):
You're listening to KFI AM six forty on demand.
Speaker 2 (16:52):
KFI AM six forty Live everywhere on the iHeartRadio app.
When's the last time you took a peek into your
spice cabinet.
Speaker 3 (17:05):
Before we get into that story, we're gonna.
Speaker 2 (17:07):
Take a peek into the talkback feature and get one
of our more recent talkbacks.
Speaker 3 (17:14):
Hi, Tiffany, this is TJ.
Speaker 2 (17:16):
Hello, huge fan, huge, huge, huge, huge fan, And this
is the weekend.
Speaker 4 (17:22):
So Weekend at Tiffany is a play on Breakfast at Tiffany's.
Speaker 2 (17:24):
Sounds perfect to me.
Speaker 3 (17:26):
Bye, I see you later. Thank you very much, TJ.
Weekend at Tiffany's.
Speaker 2 (17:33):
Yeah, that was a great movie. He had a good
radio voice. He had a great radio interesting. Okay, I
like that. We'll put that on the list. Thank you, TJ.
Appreciate that. So, thinking of your spices, we're gonna shift
gears a little bit. When you think about your spice cabinet,
what's in there. You probably have your pepper, garlic powder,
garlic poundin staple, pink salt, regular salt, multiple types seasoning salt.
(17:57):
If you're smart, and you have other sorts of seasoning
in there that help with your cooking, hopefully so you're
not producing bland food.
Speaker 3 (18:05):
Nobody likes that.
Speaker 2 (18:06):
But while we stack up on spices, one of the
things that people don't seem to be doing enough of
is monitoring the expiration date on the top or the
bottom of those spice tins or containers. And the company McCormick,
who is a very popular spice maker, has warned its
(18:28):
customers and all customers to check your spices. Over three
hundred million Americans use seasonings, and McCormick is actually the
largest spice manufacturer in the world. McCormick is saying that
while many seasonings end up sitting on your shelves, some
(18:48):
going unused, some being used but not swapped out, most
of them are too old.
Speaker 3 (18:55):
And how can you tell.
Speaker 2 (18:57):
Well, McCormick has kind of an insight or a insider
baseball to share with you. They're saying that, except for
black pepper, McCormick spices in rectangular tins. So visualized with me,
these rectangular white usually tins that say McCormick kind of
(19:19):
I think it's diagonally or an arc on the front,
those tins that are about two inches or three inches tall.
So forth, they are generally, as a rule of thumb,
at least get this twenty five years old.
Speaker 3 (19:38):
How can that be?
Speaker 2 (19:40):
Well, there are still some places that are selling these
old spices because they have such a strong label. Everyone
knows McCormick and McCormick sells, so they're keeping these things
on the shelves.
Speaker 3 (19:54):
It might be a smaller store.
Speaker 2 (19:55):
It's usually not a large grosser, but it might be
something that's operating into dependently. It could again have been
passed from someone else to you. These spices, except for
black pepper, are as a rule of thumb, at least
twenty five years old. The way to check again is
(20:17):
to see if you have one of those rectangular tens,
or to see if that ten was packaged in Baltimore.
Speaker 3 (20:26):
If it was packaged in.
Speaker 2 (20:27):
Baltimore, and you should do this tonight, go look at
your McCormick spice tens. If it was packaged in Baltimore
and or it's rectangular in nature, it likely has been
around for a quarter of a century. It can now
rent its own rent and so its own car. Legally,
it is twenty five years old. It's older than it's
(20:47):
older than a lot of people you're dealing with in
customer service. As we've determined, check your spices, because while
most of these seasonings won't make you sick, they are
not effective. So if you're seasoning your food again with
these outdated spices.
Speaker 3 (21:03):
You might think you're doing a great job.
Speaker 2 (21:05):
You might be preparing this dinner party and getting all
that food all perfectly seasoned and you're ready to serve it,
and in fact it's turning out to be bland because
the seasonings have lost their efficacy. No one wants that.
Check that tonight before you go to bed. You want
to again, as a rule of thumb, make sure that
your spices. This is according to McCormick's recommendations.
Speaker 3 (21:28):
Make sure your.
Speaker 2 (21:29):
Spices have a strong aroma and taste as well as
a vibrant color. It's also good to replace them every
three years. I just did a massive clean out because
I moved. When I looked at the spices I had
in my cabinet, some of the seasonings had started to
(21:50):
congeal on the bottom. That's probably a good tip that
your seasonings are old. You want to get rid of that.
You don't want kind of crumbly seasonings. Gow it out,
start over, and don't buy the rectangular McCormick tins. For
those of you who like cinnamon, this is not specific
(22:10):
to McCormick, but it is specific to cinnamon and twelve
specific brands including Mimi's Products, Zara Foods, u Ye Brand,
Spicy King, and others. Those containers of cinnamon unfortunately may
contain and likely do contain, high traces of lead.
Speaker 3 (22:35):
Lead.
Speaker 2 (22:36):
Lead is not good for you, ladies and gentlemen. You
do not want to ingest lead, but it's in your cinnamon.
We use cinnamon for a lot. Consumers are saying you
need to be very careful because high traces of lead
have been found in these companies' products and it is
best to now avoid those products. If you have those
(22:58):
products Agains EGN, Mimi's Products, Bowl and Basket, Ronnie Brand,
Zara Foods, Three Rivers, u Ye Brand, Bailey Fing, Spicy King, Body,
and Deep. If you have any of those in your cabinet,
throw it out immediately because while outdated spices won't make
(23:19):
you sick, spices or ground cinnamon with lead is a
huge problem for you, and the FDA has issued a
health alert because it can cause hypertension, cognitive issues, kidney damage, immunosuppression,
reproductive issues. So if you're trying to have a child
(23:40):
trying to have a baby, that could be an issue
for you. It can also cause mood disorder, So if
you're finding that you are cranky and it's not because
of your screen time, it could be because of the
cinnamon that you're using. It has lead in it, if
it belongs to any one of those twelve brands and
it's grounds them in powder sticks, spice powder, go through
(24:04):
your cabinet, get on USA Today, look up this article
right here from USA Today about high traces of lead
and twelve brands of cinnamon, and make sure that you
don't have any of these in your cabinet. When we
come back, we're going to talk a bit about some
mental health stories. One of them is which of which
says that the workplace can actually curb loneliness.
Speaker 3 (24:27):
How I'll tell you when we come back.
Speaker 2 (24:30):
KFI and six forty Live everywhere on the iHeartRadio app.
Speaker 1 (24:34):
You're listening to KFI AM six forty on demand.
Speaker 2 (24:39):
Kf I AM six forty Live everywhere on the iHeartRadio app.
Tiffany Hobbs here with you for one last segment, Wow
two hours Blue By. Thank you for your talkbacks, your kindness,
your generosity. We're taking everything into account and we will
come up with a name for this show. It's going
to be difficult because you, guys, I've really had some
(25:01):
great ideas, but I thank you for them all the way.
If you are feeling lonely, ironically, you are not alone.
Loneliness became an epidemic that started becoming studied during COVID
and right after COVID because of how isolated we were
forced to be expected to be, and how that isolation
(25:25):
continued once the world quote unquote opened back up. But
there have been residual effects of that isolation, including people
continuing to feel lonely, and loneliness is considered one of
the byproducts. That's another epidemic of twenty twenty and the
COVID nineteen pandemic. Now, it's being said that the workplace,
(25:50):
and this comes from a twenty twenty twenty twenty three
Surgeon General report, says that the workplace, your job, can
be a way to cur your loneliness.
Speaker 3 (26:02):
Why well, you.
Speaker 2 (26:04):
Spend on average one third of your life at work,
and in that one third you're socializing. Workplace becomes a
catalyst for all sorts of interaction, and that's where we're
forming a lot of our friendships. The workplace is considered
to be a cure for loneliness, and you might have
(26:26):
work friends who you see only at work. You might
have work friends who transcend the workspace, but all together.
It is being said by places like the American Psychological
Association that workers are worried about their mental health issues
or mental health, what they're dealing with with their mental health,
(26:47):
and that they talk to their co workers in an
effort to share those those stories, Share those anecdotes, and
you have kind of a common ground and something to
bond over at work besides your workload. If you take
your workplace relationship outside of work, and let's say you
(27:07):
want to have an afterwork drink like many of us
may do on a Friday, let me share with you
the list of the world's Weirdest drinks. I told Neil
this would be especially for him, the Fork reporter, Neil Savadri.
So I hope he's still listening, because our very first
(27:29):
entry into this world's Weirdest drink list is the sour
Toe cocktail. So fetish people are going crazy for that.
They are, and I'm not a big fan of cocktails.
I kind of like my wine. I'll be going home
to that later. It's waiting for me. Hey boo, I'll
be there in a little bit the wine, but if you.
Speaker 3 (27:49):
Like a cocktail.
Speaker 2 (27:51):
This specific cocktail started in nineteen seventy two when a
man in Dawson City, Yukon, accidentally cut off his toe
with a lawn. If that's not tragic and horrific enough, No,
he decided to be altruistic and selfless and he donated
it not to a research facility, no, to his local bar,
(28:13):
where it was then pickled in alcohol. Therein became the
sour toe cocktail. And the sour toe cocktail is a
rite of passage for visitors to this specific bar and
that city of Dawson City, Yukon. It's usually a shot
of whiskey, and it has a mummified human toe as
(28:35):
an additive.
Speaker 3 (28:36):
And yes it is real.
Speaker 2 (28:40):
There are more. There's something called snake wine. Yes, it
has a real snake in it. The whole snake is
placed in rice wine and it renders the venom harmless.
So you have an entire snake put into a vat
of rice wine, and then that vat is poured for customers.
Speaker 3 (29:00):
You are ingesting.
Speaker 2 (29:01):
All of everything of this snake sound appetizing, not if
the venom, like the wine doesn't kill the venom then
one it does, it does, so that's guaranteed. Like I
just feel like, maybe, what if the venom makes it
through into my cup, I'd be the lucky one that
the venom just the wine didn't kill that bad luck exactly.
But I try it if you want to try, even
more if you don't want to do that, because that's
(29:22):
kind of the safe bet. There's another site to the
snake entry. There's something that is a little bit more grotesque.
They take a live snake and they unfortunately kill it
on the spot. They take its blood and all the
other innerds, and they mix it with alcohol and they
take that as a shot. In America, it has happened
(29:43):
in America, but it is more of an international drink.
Speaker 3 (29:46):
It's an Asian drink.
Speaker 2 (29:47):
There's something called mare's milk alcohol horse milk, horse milk
being mixed with alcohol and sugars and other things and
it becomes kind of a fermented process turns into a wine.
Told you about the sour toe, But what about the
fluid from the eye of a tuna a tuna fish.
(30:09):
They'll take the fluid, which is a jelly light consistency.
Kayla's shaking her head a jelly like consistency. It's really thick,
and you can actually cut it with a knife and
they'll put that into a teapot and serve it up
so that it starts to reduce down. This is very
fork reporter right now. You hear me reduce it. Hear that,
(30:30):
and then they serve that. If that's not it icky enough,
what about green ants being.
Speaker 3 (30:36):
Put into your gin protein protein? There you go green.
Speaker 2 (30:40):
I don't know if it gives it an earthier flavor,
I'm not sure. But if you're looking for something a
bit more adventurous, there's always cow urine alcohol. They take
they being these people, take the dung and urine of
a cow, put it in a cola flavored product, make
sit together and serve that right there to you, so
(31:03):
you can go ahead and swallow that down if you
don't want that.
Speaker 3 (31:06):
There's something called smoker's cough.
Speaker 2 (31:10):
A tablespoon of mayonnaise on top of Jaegermeister, and it
also is topped with a tapeworm, vodka, tabasco, hot sauce,
and black pepper.
Speaker 3 (31:21):
We're going to heck in a hand basket. Why are
we doing this?
Speaker 2 (31:25):
If alcohol wasn't strong enough, you know, I was fine
with the normal stuff. Here's one last one to just
send you off into the ether and have make sure
you have a wonderful Saturday night. Something called belly button beer.
So yeast is yeast no matter where it comes from.
And the brewers at this place called Victoria's Seven Cents
(31:47):
Brewery took the yeast from their belly button.
Speaker 3 (31:51):
They took their navel fluff.
Speaker 2 (31:54):
And all that crap in there. Why don't they have
crap in their belly button in the first place. What's
called button are filthy if you don't get in there,
and oh, that's another epidemic. But they took that because
there's a lot in there, apparently enough to be able
to use, and they again used it to produce beer.
They took the yeast from their belly buttons, these brewers
(32:15):
at Victorious seven cents Brewery and made beer.
Speaker 3 (32:20):
I'm going to create my own. I feel like this
is a lucrative idea.
Speaker 2 (32:22):
I think the back of the ear hasn't been discussed yet,
So how about back of the ear smell at dear wax.
There you go, dear wax in the back of the ear,
and we'll make a beer. You can just it's a garnish.
Speaker 3 (32:32):
There you go. It's perfect your you have your sponsorship,
I do. I should talk to them about this is
something that you should comus. Tayla.
Speaker 2 (32:39):
We're using our time for good here right here, from
five to seven on KFI. I'll be back with you
next Saturday, hopefully with a name that will stick with
keep those talkbacks coming. We did get one more suggestion
before we wrap Up's do it?
Speaker 1 (32:53):
Hi, Tiffany.
Speaker 3 (32:54):
This is Mark here.
Speaker 1 (32:55):
I'm driving out the ten Freeway and I just thought
I would just play off of an old billboard I
just saw Tiffany Hobbs.
Speaker 4 (33:03):
Really good radio.
Speaker 3 (33:06):
You are really good radio. Thank you both so much.
Speaker 2 (33:09):
You drive safely out there, all of you, wherever you are,
have a wonderful Saturday night. Thanks for hanging out with me.
I'll see you next Saturday. Right here from five to seven.
Tiffany Hobbs, It's KFI AM six forty live everywhere on
the iHeartRadio
Speaker 1 (33:23):
App KFI AM six forty on demand
You're listening to KFI AM six forty on demand, KFI.
Speaker 2 (00:05):
AM six forty live everywhere on the iHeartRadio app. It's
Tiffany Hobbs here with you from five to seven. I
don't know, I'm gonna go with Tiffany and Co.
Speaker 3 (00:15):
Right now. It's Tiffany and Co.
Speaker 2 (00:17):
Tiffany and Company from five to seven here on KFI
AM six forty. Still tossing around some names. Thank you
for these amazing talkbacks. It's hard to decide this next
topic is near and dear to my heart because I
am a teacher and I teach currently middle schoolers, but
(00:37):
I've taught in my seventeen years of teaching everything from
pre K.
Speaker 3 (00:43):
Up to high school.
Speaker 2 (00:44):
But my kind of favorite, my niche is right there
in that middle school lane. This story involves screen time
and how detrimental looking at cell phones, looking at digital
technology can be for young people who are susceptible and
impressionable and are developing their communication skills. The study actually
(01:08):
takes place in Estonia, so it's not a local story.
It's not a United States based research team, but the
ramifications and effects can be felt in any corner of
the world if you pay attention to what's going on.
Researchers at the University of Tartu in Estonia, and again,
(01:30):
don't get so much hung up on where it is,
but more so pay attention to what's happening. These researchers
have found that regular screen use by both parents and
children has a link to deteriorating language skills among kids.
What do these deteriorating skills look like. Well, it says
(01:55):
that children are having difficulty with reciprocal language, which means
their ability to have a conversation, their ability to interact
with something other than a screen. You might have noticed,
and this isn't just for young younger people, but also
for let's say, somewhere in that seventeen eighteen, nineteen twenty
(02:16):
year old range. When you go to a market, or
you go to somewhere where there's customer service and there's
a younger person there helping you, you may have noticed
that the communication skills between you and that person, that
employee are challenging.
Speaker 3 (02:36):
For lack of a better term, they might be frustrating.
Speaker 2 (02:40):
What's happening is you're seeing kind of this breakdown in language,
breakdown in communication. And if you take away three, four
or five years, those young people who are helping you
would be put right back kind of in this study window.
The study primarily focused on kids between two and a
(03:01):
half and four years old, but again the ramifications affect
children beyond that kind of specific age group, and the
findings suggest that higher total screen time for kids contributes
to again poor vocabulary, challenged communication and conversational skills, and
(03:24):
poor grammatical skills. They're basically talking to you like they text,
or they're talking to you in fragments. In fact, none
of the screen based activities that children or parents engaged in,
including viewing screens together so using maybe a phone or
(03:45):
a tablet or a TV to socialize together, none of
those had a positive.
Speaker 3 (03:51):
Impact on language skills.
Speaker 2 (03:54):
One of the worst examples involves video games. Games explicitly
had in this study a negative association with children's language skills,
and that is also whether they were playing along with
a sibling, whether they're playing along with a parent, or
(04:14):
they were talking to someone online. The language skills were
decided to be extremely lackluster and just below where they
should be cognitively. So it also suggests that the type
of screen activity matters just as much as the screen
time that's spent on thesede devices. So it also found
(04:38):
this study that parents, they basically model screen usage your kids,
kids around you are looking at how much time you
spend on the phone, or on a tablet or on
a laptop. Perhaps your work is a home based business
and you have to handle your job there and your
(04:59):
hand your laptop. You're doing things at home in your
dining room instead of sitting at the kitchen table, you're
typing away. Well, your children are saying this, and they're
finding that the normalization of this type of usage, the
normalization of this screen time again is being modeled and
is directly influencing just how much kids then use those devices.
(05:23):
So it's all connected. Heather Brooker in the news room,
You are a mom. You are a mom of a teenager.
She's a tween.
Speaker 3 (05:33):
She's a tween. She's a middle schooler, six just started
sixth grade.
Speaker 2 (05:36):
Okay, so this is a this is a perfect conversation
for you to enter into. What would you say about
your daughter's usage of screen time?
Speaker 3 (05:45):
Is it excessive? Do you try to limit it?
Speaker 2 (05:48):
Are you finding that she has struggled with communication because
of how much time she's spending on her tablet or phone.
Speaker 4 (05:55):
Well, this is something that is an active conversation in
our household. My daughter does not have regular access to
a cell phone. Screen time is very monitored and limited
in our house. She only uses it during the week
for like her computer for schoolwork, and then on the
weekends we let her play video games you know, with
(06:17):
her friends online, but it's very limited. We don't allow
long hours and hours because we notice there is a
change in her attitude a little. So I mean, I
don't want to call her out too much, but she
gets more cranky, oh yeah, a little more irritable whenever
(06:37):
she's been on the computer for too long. Probably in
the same way that we are if we're sitting in
front of a computer for hours and hours or a
television screen or something, we're a little you know, less
engaged in the world. But that is definitely something we
have noticed with her, is that she's a little less
engaged in the world and whenever she's online. But I
will say it's it's maybe honestly different. But she's an
(07:00):
only child, so her real communication with other friends and
other kids is online. They chat, they'll FaceTime with each other,
and play games. So she's always talking like to her friends.
They're always communicating in that way. But it's something we
definitely monitor. It's an ongoing process. It has to be
(07:20):
a conversation.
Speaker 2 (07:21):
Sure, if you do not, then she could delve further
into those corners that you don't want her to go down.
Speaker 3 (07:28):
Absolutely, they're into.
Speaker 2 (07:29):
As a teacher, like I said, I teach just above
your daughter's grade level, And I noticed that once we
began to implement the no cell phones policy, removing the device.
Speaker 3 (07:40):
Whatever it might have been.
Speaker 2 (07:41):
It could have been a video game console, or it
could have been a phone. Usually it's a phone. Removing
that only or doesn't only cause that irritability because you're
taking a preferred item, but it also is a transition
between what they had been doing online, the type of
speech speaking or type of conversation. They're always using text language,
(08:04):
so short form words, and then getting them to transition
into a space in which more is required of them
has been very challenging, and it comes with that increased irritability.
Speaker 4 (08:15):
So I can totally see that, and I feel for
the teachers so much who have to be in those
positions where they're trying to pull kids out of that
online world and get them to engage in real life.
And I love that you're talking about this because this
is something that I'm super passionate about as well, because
I think it has an even longer term effect than
(08:35):
parents realize. When these kids get out of high school
and they go to look for jobs and they're starting
to communicate and be a try to be a functioning
member of society, they're not able to communicate in the
same way that say you and I were when we
grew up, and we were all playing more face to face,
and we were outside more, and we weren't constantly looking
at a device.
Speaker 3 (08:55):
I agree with you.
Speaker 2 (08:56):
Thank you for that, Heather, and godspeed with raising a
tween ager.
Speaker 3 (09:00):
My goodness.
Speaker 2 (09:01):
So again the experts say, get off those cell phones,
spend more time conversing with your children.
Speaker 3 (09:07):
When we come back, I'm gonna tell you.
Speaker 2 (09:08):
About the most expensive restaurant in California. When you get
off the cell phone, maybe you want to take your
kid there as as a what a reward for less
screen time. And also tell you a little bit about
your spices and how they may be trying to kill you.
Not the makers of the spices, but the spices sitting
in your cabinet right now that are one year old
(09:29):
that you're going to put on that chicken tonight.
Speaker 3 (09:30):
I'm pointing. I'm pointing at Kaylin. She's reacting.
Speaker 2 (09:34):
Kf I Am six forty Live everywhere on the iHeartRadio app.
Speaker 1 (09:38):
You're listening to KFI AM six forty on demand.
Speaker 2 (09:43):
Kf I AM six forty Live everywhere.
Speaker 3 (09:46):
I'm the iHeartRadio App. I'm Tifney Hobbs.
Speaker 2 (09:48):
I'm five to seven with you tonight. Thank you again
for your talk facs. Keep them coming with name suggestions.
How much are you willing to spend on on your
dinner twenty thirty forty one hundred my money or my
dates money, that's a caveat and your own money two
(10:12):
hundred two hundred. Well, if you're feeling like you want
to spend a little more, you can travel to northern
California and enjoy Michelin starred spots like the French Laundry.
Our Governor Gavin Newso got in some hot water for
that during COVID. He wasn't supposed to be there, and
(10:32):
he was there.
Speaker 3 (10:34):
We're past that. But you could go there to the
French Laundry.
Speaker 2 (10:37):
You can go over to the West side, or go
to Beverly Hills and get yourself a nice steak or
prime rib dinner for a few hundred dollars, or seafood
or whatever it tickles your fancy. If you decide you
want to spend a bit more than that and you
really want to splurge, you can go to San Francisco
to the three Michelin starred restaurant Attilie Krin Attilier Krin,
(11:02):
where the tasting menu starts at three hundred and fifty
bucks starts starts, which means through the store appetizer.
Speaker 3 (11:16):
Holy smokes.
Speaker 2 (11:17):
And we look at the pictures of this food, and
they're what you can expect, you know, when you make
fun of fancy food or expensive meals.
Speaker 3 (11:26):
And I hope Neil's listening right now.
Speaker 2 (11:29):
You see these plates of food that looks like it's
primed for a teeny tiny little dog or a baby
or something, and it has these interesting designs, and it
doesn't look like it's gonna fill you up by any means.
But it's the experience you're paying for. It's the fact
that you're there and you're enjoying this renowned chef or
(11:49):
this Michelin starred eatery well Attilie Krinn beats out everyone
and they are now the most expensive restaurant in californ
where their average price is somewhere around four hundred dollars
for a meal. It's led by chef Dominique Krinn and
offers a multi course tasting menu, a poetic approach to cooking,
(12:14):
and draws inspiration from nature and art. And again, I'm
looking at these pictures, and the pictures are very artful.
They look just really outside of my price range. I'm
more so in the fifty sixty, maybe seventy dollars range.
It's hard for me to justify spending a lot of
money on food when I know where it's gonna end up. Nevertheless,
(12:37):
if that's your thing, this is now the number one restaurant,
the most expensive restaurant in all of California.
Speaker 3 (12:45):
On the other side, if.
Speaker 2 (12:48):
You were looking to spend a little less, let's say,
and you want it something that's specifically vegan, or you
wanted something that is considered kind of a more upscale
fast food, you will not be able to go to
Kevin Hart's plant based restaurant Hearthouse any longer because they
have just randomly impulsively.
Speaker 3 (13:10):
At least to the audience.
Speaker 2 (13:12):
Here closed all three of their southern California locations. Hearthouse
served again vegan foods. You can do your vegan chicken
or your vegan burgers. But what was funniest about Hearthouse
is that they didn't have a lot of press, a
lot of publication, or a lot of media.
Speaker 3 (13:31):
You didn't really know what was there.
Speaker 2 (13:34):
But they were situated often next to or right across
the street from In and Out. There's one on Sunset,
Sunset and Highland. You might have seen it just across
from Hollywood High School. Hearthouse's bit green, I think, in
purple lettering, very uncharacteristic of a fast food eatery. And
(13:56):
I would ask myself where are the people?
Speaker 3 (13:59):
There was?
Speaker 2 (13:59):
There were no any cars in the parking lot. Have
you ever have you ever gone in there to go
take try it out? I go to in and Out,
I pass it by. I keep going and I go
to in and Out. I look at it and it's pretty,
and I like the colors, and I keep going quickly
away from it. Have you I go to in and Out,
I'm go right past it. I go quickly to the burgers. Yeah, yeah,
(14:20):
I'm the cow with the cow, and you know, no
disrespect to anyone who's vegan. I've done that for a
few minutes at a time. But if that is your thing,
you know, you might want to maybe look into something
that's not necessarily fast food. Perhaps you're sitting down more
so than you are going through a drive through. And
(14:40):
I wonder why Harthouse closed because at this time, what
we thought was a popular celebrity backed restaurant, Kevin Hart,
the comedian, the actor, the host. Why would this restaurant
be struggling What we thought was a successful eatery again
randomly closed out of nowhere. And they're not giving any
(15:02):
reason as to why these closures happened, but they come
just a little over a year after they opened that
Sunset and Highland location. There was another one near lax
which was practically connected to the.
Speaker 3 (15:16):
In and out. How dare they?
Speaker 2 (15:18):
And then there was one in University Park and also
one in Monrovia, So there were a few of them
kind of around, But I never heard anything positive. They
say thank you for your unwavering support, that it's been
incredible having this product, that they thank their customers and
their committed team and community partners. They're also kind of
(15:42):
disavowing that it had anything to do with bad business.
But again, when you pass by somewhere that's supposed to
be popular, unless it's a Chick fil A on a Sunday,
you're not expecting an empty parking lot, And I never
really saw any cars there. I wonder if this is
a result of not being able to keep up with
the increasing costs of their product and having to balance that,
(16:06):
perhaps with paying more for their workers. Who knows, But
if you were enjoying Hearthouse, I'm sorry they didn't even
have the heart to.
Speaker 3 (16:16):
Give you a fair warning. When we come back, I'm
going to tell you.
Speaker 2 (16:21):
But when we come back, I'm going to tell you
a bit about how McCormick the spice company, is warning
customers to check their spices, and also how some spices,
not necessarily from the McCormick brand, but from other brands,
contain high traces of a very toxic chemical. KFI AM
(16:45):
six forty Live everywhere on the iHeartRadio app.
Speaker 1 (16:48):
You're listening to KFI AM six forty on demand.
Speaker 2 (16:52):
KFI AM six forty Live everywhere on the iHeartRadio app.
When's the last time you took a peek into your
spice cabinet.
Speaker 3 (17:05):
Before we get into that story, we're gonna.
Speaker 2 (17:07):
Take a peek into the talkback feature and get one
of our more recent talkbacks.
Speaker 3 (17:14):
Hi, Tiffany, this is TJ.
Speaker 2 (17:16):
Hello, huge fan, huge, huge, huge, huge fan, And this
is the weekend.
Speaker 4 (17:22):
So Weekend at Tiffany is a play on Breakfast at Tiffany's.
Speaker 2 (17:24):
Sounds perfect to me.
Speaker 3 (17:26):
Bye, I see you later. Thank you very much, TJ.
Weekend at Tiffany's.
Speaker 2 (17:33):
Yeah, that was a great movie. He had a good
radio voice. He had a great radio interesting. Okay, I
like that. We'll put that on the list. Thank you, TJ.
Appreciate that. So, thinking of your spices, we're gonna shift
gears a little bit. When you think about your spice cabinet,
what's in there. You probably have your pepper, garlic powder,
garlic poundin staple, pink salt, regular salt, multiple types seasoning salt.
(17:57):
If you're smart, and you have other sorts of seasoning
in there that help with your cooking, hopefully so you're
not producing bland food.
Speaker 3 (18:05):
Nobody likes that.
Speaker 2 (18:06):
But while we stack up on spices, one of the
things that people don't seem to be doing enough of
is monitoring the expiration date on the top or the
bottom of those spice tins or containers. And the company McCormick,
who is a very popular spice maker, has warned its
(18:28):
customers and all customers to check your spices. Over three
hundred million Americans use seasonings, and McCormick is actually the
largest spice manufacturer in the world. McCormick is saying that
while many seasonings end up sitting on your shelves, some
(18:48):
going unused, some being used but not swapped out, most
of them are too old.
Speaker 3 (18:55):
And how can you tell.
Speaker 2 (18:57):
Well, McCormick has kind of an insight or a insider
baseball to share with you. They're saying that, except for
black pepper, McCormick spices in rectangular tins. So visualized with me,
these rectangular white usually tins that say McCormick kind of
(19:19):
I think it's diagonally or an arc on the front,
those tins that are about two inches or three inches tall.
So forth, they are generally, as a rule of thumb,
at least get this twenty five years old.
Speaker 3 (19:38):
How can that be?
Speaker 2 (19:40):
Well, there are still some places that are selling these
old spices because they have such a strong label. Everyone
knows McCormick and McCormick sells, so they're keeping these things
on the shelves.
Speaker 3 (19:54):
It might be a smaller store.
Speaker 2 (19:55):
It's usually not a large grosser, but it might be
something that's operating into dependently. It could again have been
passed from someone else to you. These spices, except for
black pepper, are as a rule of thumb, at least
twenty five years old. The way to check again is
(20:17):
to see if you have one of those rectangular tens,
or to see if that ten was packaged in Baltimore.
Speaker 3 (20:26):
If it was packaged in.
Speaker 2 (20:27):
Baltimore, and you should do this tonight, go look at
your McCormick spice tens. If it was packaged in Baltimore
and or it's rectangular in nature, it likely has been
around for a quarter of a century. It can now
rent its own rent and so its own car. Legally,
it is twenty five years old. It's older than it's
(20:47):
older than a lot of people you're dealing with in
customer service. As we've determined, check your spices, because while
most of these seasonings won't make you sick, they are
not effective. So if you're seasoning your food again with
these outdated spices.
Speaker 3 (21:03):
You might think you're doing a great job.
Speaker 2 (21:05):
You might be preparing this dinner party and getting all
that food all perfectly seasoned and you're ready to serve it,
and in fact it's turning out to be bland because
the seasonings have lost their efficacy. No one wants that.
Check that tonight before you go to bed. You want
to again, as a rule of thumb, make sure that
your spices. This is according to McCormick's recommendations.
Speaker 3 (21:28):
Make sure your.
Speaker 2 (21:29):
Spices have a strong aroma and taste as well as
a vibrant color. It's also good to replace them every
three years. I just did a massive clean out because
I moved. When I looked at the spices I had
in my cabinet, some of the seasonings had started to
(21:50):
congeal on the bottom. That's probably a good tip that
your seasonings are old. You want to get rid of that.
You don't want kind of crumbly seasonings. Gow it out,
start over, and don't buy the rectangular McCormick tins. For
those of you who like cinnamon, this is not specific
(22:10):
to McCormick, but it is specific to cinnamon and twelve
specific brands including Mimi's Products, Zara Foods, u Ye Brand,
Spicy King, and others. Those containers of cinnamon unfortunately may
contain and likely do contain, high traces of lead.
Speaker 3 (22:35):
Lead.
Speaker 2 (22:36):
Lead is not good for you, ladies and gentlemen. You
do not want to ingest lead, but it's in your cinnamon.
We use cinnamon for a lot. Consumers are saying you
need to be very careful because high traces of lead
have been found in these companies' products and it is
best to now avoid those products. If you have those
(22:58):
products Agains EGN, Mimi's Products, Bowl and Basket, Ronnie Brand,
Zara Foods, Three Rivers, u Ye Brand, Bailey Fing, Spicy King, Body,
and Deep. If you have any of those in your cabinet,
throw it out immediately because while outdated spices won't make
(23:19):
you sick, spices or ground cinnamon with lead is a
huge problem for you, and the FDA has issued a
health alert because it can cause hypertension, cognitive issues, kidney damage, immunosuppression,
reproductive issues. So if you're trying to have a child
(23:40):
trying to have a baby, that could be an issue
for you. It can also cause mood disorder, So if
you're finding that you are cranky and it's not because
of your screen time, it could be because of the
cinnamon that you're using. It has lead in it, if
it belongs to any one of those twelve brands and
it's grounds them in powder sticks, spice powder, go through
(24:04):
your cabinet, get on USA Today, look up this article
right here from USA Today about high traces of lead
and twelve brands of cinnamon, and make sure that you
don't have any of these in your cabinet. When we
come back, we're going to talk a bit about some
mental health stories. One of them is which of which
says that the workplace can actually curb loneliness.
Speaker 3 (24:27):
How I'll tell you when we come back.
Speaker 2 (24:30):
KFI and six forty Live everywhere on the iHeartRadio app.
Speaker 1 (24:34):
You're listening to KFI AM six forty on demand.
Speaker 2 (24:39):
Kf I AM six forty Live everywhere on the iHeartRadio app.
Tiffany Hobbs here with you for one last segment, Wow
two hours Blue By. Thank you for your talkbacks, your kindness,
your generosity. We're taking everything into account and we will
come up with a name for this show. It's going
to be difficult because you, guys, I've really had some
(25:01):
great ideas, but I thank you for them all the way.
If you are feeling lonely, ironically, you are not alone.
Loneliness became an epidemic that started becoming studied during COVID
and right after COVID because of how isolated we were
forced to be expected to be, and how that isolation
(25:25):
continued once the world quote unquote opened back up. But
there have been residual effects of that isolation, including people
continuing to feel lonely, and loneliness is considered one of
the byproducts. That's another epidemic of twenty twenty and the
COVID nineteen pandemic. Now, it's being said that the workplace,
(25:50):
and this comes from a twenty twenty twenty twenty three
Surgeon General report, says that the workplace, your job, can
be a way to cur your loneliness.
Speaker 3 (26:02):
Why well, you.
Speaker 2 (26:04):
Spend on average one third of your life at work,
and in that one third you're socializing. Workplace becomes a
catalyst for all sorts of interaction, and that's where we're
forming a lot of our friendships. The workplace is considered
to be a cure for loneliness, and you might have
(26:26):
work friends who you see only at work. You might
have work friends who transcend the workspace, but all together.
It is being said by places like the American Psychological
Association that workers are worried about their mental health issues
or mental health, what they're dealing with with their mental health,
(26:47):
and that they talk to their co workers in an
effort to share those those stories, Share those anecdotes, and
you have kind of a common ground and something to
bond over at work besides your workload. If you take
your workplace relationship outside of work, and let's say you
(27:07):
want to have an afterwork drink like many of us
may do on a Friday, let me share with you
the list of the world's Weirdest drinks. I told Neil
this would be especially for him, the Fork reporter, Neil Savadri.
So I hope he's still listening, because our very first
(27:29):
entry into this world's Weirdest drink list is the sour
Toe cocktail. So fetish people are going crazy for that.
They are, and I'm not a big fan of cocktails.
I kind of like my wine. I'll be going home
to that later. It's waiting for me. Hey boo, I'll
be there in a little bit the wine, but if you.
Speaker 3 (27:49):
Like a cocktail.
Speaker 2 (27:51):
This specific cocktail started in nineteen seventy two when a
man in Dawson City, Yukon, accidentally cut off his toe
with a lawn. If that's not tragic and horrific enough, No,
he decided to be altruistic and selfless and he donated
it not to a research facility, no, to his local bar,
(28:13):
where it was then pickled in alcohol. Therein became the
sour toe cocktail. And the sour toe cocktail is a
rite of passage for visitors to this specific bar and
that city of Dawson City, Yukon. It's usually a shot
of whiskey, and it has a mummified human toe as
(28:35):
an additive.
Speaker 3 (28:36):
And yes it is real.
Speaker 2 (28:40):
There are more. There's something called snake wine. Yes, it
has a real snake in it. The whole snake is
placed in rice wine and it renders the venom harmless.
So you have an entire snake put into a vat
of rice wine, and then that vat is poured for customers.
Speaker 3 (29:00):
You are ingesting.
Speaker 2 (29:01):
All of everything of this snake sound appetizing, not if
the venom, like the wine doesn't kill the venom then
one it does, it does, so that's guaranteed. Like I
just feel like, maybe, what if the venom makes it
through into my cup, I'd be the lucky one that
the venom just the wine didn't kill that bad luck exactly.
But I try it if you want to try, even
more if you don't want to do that, because that's
(29:22):
kind of the safe bet. There's another site to the
snake entry. There's something that is a little bit more grotesque.
They take a live snake and they unfortunately kill it
on the spot. They take its blood and all the
other innerds, and they mix it with alcohol and they
take that as a shot. In America, it has happened
(29:43):
in America, but it is more of an international drink.
Speaker 3 (29:46):
It's an Asian drink.
Speaker 2 (29:47):
There's something called mare's milk alcohol horse milk, horse milk
being mixed with alcohol and sugars and other things and
it becomes kind of a fermented process turns into a wine.
Told you about the sour toe, But what about the
fluid from the eye of a tuna a tuna fish.
(30:09):
They'll take the fluid, which is a jelly light consistency.
Kayla's shaking her head a jelly like consistency. It's really thick,
and you can actually cut it with a knife and
they'll put that into a teapot and serve it up
so that it starts to reduce down. This is very
fork reporter right now. You hear me reduce it. Hear that,
(30:30):
and then they serve that. If that's not it icky enough,
what about green ants being.
Speaker 3 (30:36):
Put into your gin protein protein? There you go green.
Speaker 2 (30:40):
I don't know if it gives it an earthier flavor,
I'm not sure. But if you're looking for something a
bit more adventurous, there's always cow urine alcohol. They take
they being these people, take the dung and urine of
a cow, put it in a cola flavored product, make
sit together and serve that right there to you, so
(31:03):
you can go ahead and swallow that down if you
don't want that.
Speaker 3 (31:06):
There's something called smoker's cough.
Speaker 2 (31:10):
A tablespoon of mayonnaise on top of Jaegermeister, and it
also is topped with a tapeworm, vodka, tabasco, hot sauce,
and black pepper.
Speaker 3 (31:21):
We're going to heck in a hand basket. Why are
we doing this?
Speaker 2 (31:25):
If alcohol wasn't strong enough, you know, I was fine
with the normal stuff. Here's one last one to just
send you off into the ether and have make sure
you have a wonderful Saturday night. Something called belly button beer.
So yeast is yeast no matter where it comes from.
And the brewers at this place called Victoria's Seven Cents
(31:47):
Brewery took the yeast from their belly button.
Speaker 3 (31:51):
They took their navel fluff.
Speaker 2 (31:54):
And all that crap in there. Why don't they have
crap in their belly button in the first place. What's
called button are filthy if you don't get in there,
and oh, that's another epidemic. But they took that because
there's a lot in there, apparently enough to be able
to use, and they again used it to produce beer.
They took the yeast from their belly buttons, these brewers
(32:15):
at Victorious seven cents Brewery and made beer.
Speaker 3 (32:20):
I'm going to create my own. I feel like this
is a lucrative idea.
Speaker 2 (32:22):
I think the back of the ear hasn't been discussed yet,
So how about back of the ear smell at dear wax.
There you go, dear wax in the back of the ear,
and we'll make a beer. You can just it's a garnish.
Speaker 3 (32:32):
There you go. It's perfect your you have your sponsorship,
I do. I should talk to them about this is
something that you should comus. Tayla.
Speaker 2 (32:39):
We're using our time for good here right here, from
five to seven on KFI. I'll be back with you
next Saturday, hopefully with a name that will stick with
keep those talkbacks coming. We did get one more suggestion
before we wrap Up's do it?
Speaker 1 (32:53):
Hi, Tiffany.
Speaker 3 (32:54):
This is Mark here.
Speaker 1 (32:55):
I'm driving out the ten Freeway and I just thought
I would just play off of an old billboard I
just saw Tiffany Hobbs.
Speaker 4 (33:03):
Really good radio.
Speaker 3 (33:06):
You are really good radio. Thank you both so much.
Speaker 2 (33:09):
You drive safely out there, all of you, wherever you are,
have a wonderful Saturday night. Thanks for hanging out with me.
I'll see you next Saturday. Right here from five to seven.
Tiffany Hobbs, It's KFI AM six forty live everywhere on
the iHeartRadio
Speaker 1 (33:23):
App KFI AM six forty on demand
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