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crypto fam, to the number one. A

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science story, huh? Is

0:35

NYU a scientist? They felt

0:37

really strange. And I

0:39

just thought, well, it was that

0:42

golden moment. Because science was

0:44

on my side. Hey

0:53

everyone, welcome to The Story

0:55

Platter, where true personal stories about science

0:57

help us to discover how weird and

1:00

wonderful it is to exist in this

1:02

world and be a human. I'm your

1:04

host, Misha Gayeschi, and today we're exploring

1:06

the gross, the disgusting, the repulsive, the

1:08

yucky. Both of our stories

1:10

will probably make you go, ewwwwwwwwwwwwwwww! But then

1:12

again, maybe not. What I love

1:15

about disgust is that what one person

1:17

finds gross might really appeal to someone

1:19

else. And isn't that

1:21

just the weird and wonderful reality of humans?

1:24

Our first story is from Cassandra Hartley. Cassandra

1:26

Hartley is an assistant professor at the University

1:29

of Toronto and an author. I love her

1:31

story so much because it perfectly captures that

1:33

awkward feeling of not knowing how to say

1:35

no because you don't want to hurt someone's

1:38

feelings or commit a social faux paw. It's

1:41

so great. Here's Cassandra. I was

1:43

a willful child. When

1:54

I had the opportunity to play oboe

1:58

instead of flute, I picked

2:00

oboe. because it's weird and hard.

2:04

When I learned as a

2:06

young child that meat comes from

2:08

animals, I

2:11

unilaterally became a vegetarian much

2:13

to the consternation of my

2:15

poor working parents who did

2:17

eat meat. And

2:19

when I got to high school and everyone else

2:22

signed up to take Spanish and French, I

2:25

took Russian. And

2:29

I wasn't very good at learning

2:31

Russian. In fact, I had several

2:33

C's mixed in with my usual

2:35

A's. But over

2:37

those four years of high school, I fell

2:39

in love with the people and the culture

2:41

and the weird history. And I decided that

2:44

when I get to university, I was

2:46

going to be a Russian major. My

2:51

first week on campus in

2:53

undergrad, I sign up

2:55

for my Russian class and I

2:57

also find myself in a course

2:59

called Introduction to Cultural Anthropology. And

3:02

the professor, Dr. Weatherford,

3:05

is an expert in Mongolia. He's

3:08

done tons of fieldwork in rural

3:10

Mongolia and every week

3:12

he brings out these interesting

3:15

objects from his own fieldwork to

3:17

illustrate the points he's trying to

3:19

make in his lessons. So

3:22

one day he's telling us about how you

3:24

have to build rapport with the people you're

3:26

doing ethnography with by accepting their hospitality and

3:28

building goodwill. And he tells us a story

3:30

about a time when he was sitting in

3:32

a yurt with one of his hosts and

3:35

they took a chunk of meat and they bit

3:37

off the chunk of fat and flopped

3:40

the chunk of fat into Professor

3:42

Weatherford's little cup of salted milk

3:44

tea. Because, of course,

3:46

you have to give the best piece

3:48

of meat to the guest. Now

3:52

Professor Weatherford was like, obviously in our

3:54

society that's disgusting, but

3:57

in this culture,

3:59

obviously I was being treated as

4:01

the guest, so I smiled and thanked them

4:03

and I ate the piece of fat." And

4:06

he goes on to explain the concept

4:08

of cultural relativism and the idea that

4:10

when you step into another culture

4:13

and try to understand it from the insider's point

4:15

of view, you have to set aside your own

4:17

ideas of what's good and bad or

4:19

delicious and disgusting and really

4:22

just accept the worldview of

4:24

the people you're interviewing or

4:26

working with. So

4:28

he brings out the next object that's going to

4:30

illustrate this lesson and he goes to someone sitting

4:32

down the aisle from me at the end of

4:34

the aisle and he says, here's

4:37

this little vessel and you can open it up and

4:39

look inside. What do you think that is? You know

4:41

and the guy kind of looks at it and no

4:43

idea. He's like, well that

4:47

rendered horse fat and it's used as

4:49

a lip balm. Try some.

4:53

So you know the guy declined but

4:56

he did kind of start to pass

4:58

it down the aisle of the students

5:00

as everybody was. You know

5:03

as he continued his lecture and it's coming toward

5:05

me and it's getting closer

5:07

and closer and I'm thinking, am I

5:09

the kind of person who's going to

5:11

try the lip balm? On

5:14

the one hand it's made

5:17

of horse fat and I'm a

5:19

staunch vegetarian but

5:21

on the other hand I like

5:23

weird hard things and I like getting

5:25

good grades but

5:28

also it's been in his office for maybe 10 years

5:30

and everybody's been sticking their fingers in it so when

5:32

it gets to me I kind of examine

5:34

it and I observe the craftsmanship

5:36

and I sniff it and I can't

5:40

put my finger in it. I don't. I close the

5:42

lid and I pass it on.

5:45

So by the time I got to

5:47

sophomore year I was a double major in

5:50

cultural anthropology and Russian studies and what

5:52

I wanted to do more than anything in

5:54

the world was go on study abroad. I found

5:57

the perfect program. It was approved

6:00

in Russia

6:02

where you could do your own ethnographic

6:04

field study that could turn into an

6:06

honors project. Sign me up! What

6:09

a nerd. And no,

6:11

this wasn't just in Moscow or St.

6:13

Petersburg like every other program. No, no,

6:16

I was going to rural Siberia.

6:22

So fast forward, it's the winter of 2005.

6:24

I'm in the city of Erakutsk in southern

6:28

Siberia with 10 other

6:30

American undergraduate students and

6:33

we are living with host families

6:35

and every day we go to

6:37

the university where we learn Russian

6:39

language and culture and history and

6:43

one of the big things that probably

6:45

won't surprise you to hear is that

6:47

in a group of 11 liberal arts

6:49

college students there were five vegetarians. So

6:58

a lot of that chatter in the hallway was us

7:00

whispering to one another, catching up, what did

7:02

you guys have for dinner last night? How's

7:04

your stomach? And trying

7:07

to navigate our menu options

7:09

for dinner in middling Russian

7:12

with our host families. And

7:14

my host mother did one time

7:16

prepare me a beautiful soup and

7:18

she proudly said, you know, it's

7:20

vegetarian, there's no pork or beef.

7:22

And I looked over her shoulder

7:24

at the bubbling pot with the

7:26

chicken bone on the stove and

7:28

I smiled and accepted my volunteer

7:30

specifically. Yes, thank you. It's so

7:33

delicious and I did my very

7:35

best to finish my

7:37

portion. So not

7:40

long after that we

7:43

were preparing for one of the big

7:45

excursions of the study abroad program. We

7:47

were going up into the mountains with

7:50

our whole group up high on

7:52

the plains and so we took

7:54

an overnight train and then a

7:57

Bus ride and we're going to a small village

7:59

up. The high stop near the border

8:01

with Mongolia and I was so excited. And

8:03

the local tourism agents you're not as for

8:06

also really excited to have a group of

8:08

eleven American young people because they thought it

8:10

might help attract tourists to the region. said

8:12

they planned us this amazing program. We met

8:14

the local shown in we learned a few

8:17

words of very Odd which is the name

8:19

of the local language and ethnic group. And

8:22

a final day was gonna be

8:24

a big tour of the local

8:26

sites of the natural environment and

8:28

a picnic. So.

8:32

We show up in the morning

8:34

of the picnic and there are

8:36

two vans. I'm. Waiting for

8:38

us that are it is. It's and of

8:40

Soviet style. Bread Loaf mans their white with

8:42

his giant craggy tires and ah we know

8:44

we should split up. Half of the students

8:47

and one mixed in with some locals work

8:49

for me on the picnics. Last,

8:51

so off we go. And the

8:53

big tires are there for a

8:55

reason because there are no roads

8:57

in Nomadic Step Returns are you

8:59

just drive off him over some

9:01

rocky terrain and through a creek

9:03

and through a small forest and

9:05

it's off onto the Stat. And

9:08

eventually become to a place where the

9:10

step kind of comes to a giant

9:12

cliff and there's a beautiful river below

9:14

and there's a little tree their own

9:17

a lot of trees on the steps.

9:19

there's a little tree and it has

9:21

a bunch of prayer flags hanging on

9:23

it and we all get out advance

9:25

and everybody says you know I'll let

9:27

us tell you about our culture as

9:29

Buddhist animist nomads let me come to

9:32

a place where the river spirit me

9:34

the land spirit or does for a

9:36

spirit needs to step spirits We start.

9:38

Emily's like over baggage and we reflect

9:40

and we have doubts, herself And holy

9:43

water. And then he pulled out the

9:45

bottle of really cheap vodka. holy

9:49

water on so we all had a

9:51

shot of vodka and she's that with

9:53

a pit bull and got back in

9:55

the vans and cab driver he said

9:57

i'm already thinking this subset of picnics

9:59

six And

10:02

meanwhile, after the first shot, I realized that

10:04

our driver is 16 years old and he's

10:07

just gotten his license and we're driving along

10:09

a cliff face, but he seems like he's

10:11

got it under control. A

10:13

few more stops later and we come to

10:15

this lava field where there

10:18

was like a very ancient volcano but

10:20

there's still volcanic rock on the ground.

10:22

And I'm kind of kneeling down just checking

10:25

out like a little tipsy, the

10:27

rock with the moss growing on it. And

10:30

my friend Sienna who had been riding in the other

10:32

van comes up to me and I'm like, okay,

10:35

she's got kind of weird look on her face. And

10:38

I'm like, what's up? She starts talking and

10:41

that whisper that lets you

10:43

know that something intense is about to

10:45

happen. And she's like, there's

10:47

a sheep, a live

10:49

sheep in the back of our

10:52

van tied up. And

10:54

when we get to the picnic, they're going

10:56

to slaughter it and we are going to

10:58

eat it. And

11:04

the wheels are turning in my head and I'm

11:06

kind of thinking, picnic,

11:10

peak, neat. The words sound the same in

11:12

Russian, but maybe they don't

11:14

mean the same thing after all. I

11:18

was thinking cheese, wine,

11:20

grapes, live

11:22

sheep slaughter. Okay. But

11:24

she's still talking and what Sienna is

11:26

telling me is that I have been

11:29

designated with the task of telling every

11:31

vegetarian in my van about the live

11:33

sheep so that we can prepare ourselves

11:36

and not act disgusted, but rather show

11:38

gratitude for our hosts when we

11:41

accept this sacrifice. So

11:44

we get back in the van, have a

11:46

few more shots of holy water. I'm frantically

11:48

whispering to the

11:51

people in my group without trying

11:53

to let the hosting people know what

11:55

we're talking about. And eventually

11:57

we arrive at the picnic spot and it's. beautiful.

12:01

There is a nice

12:04

blanket of yellow soft pine needles

12:07

on the ground and a beautiful

12:10

little babbling brook and they get to

12:12

work, the locals get to work setting

12:14

up a campfire and preparing some tea

12:17

on the fire and then

12:19

I see her, the

12:22

sheep. She's

12:25

you know woolly, white,

12:29

soft nose, weird square pupils

12:31

in her kind eyes and

12:34

I know that she's about to die. And

12:38

I realize and all of my classmates

12:40

realize that now is the moment that we

12:43

have to decide whether we're going to watch

12:45

the sheep die or not. And

12:48

I think to myself and I remember

12:50

Professor Weatherford's class and I remember the

12:52

lip balm and I know

12:54

I want to be an anthropologist and I know I

12:56

like hard things and I'm like I'm gonna watch. So

12:59

I stand there and I don't

13:01

have any disgust on my face. I

13:03

have pure reverence for the ceremony and

13:05

the tradition of the people who

13:07

are going to slaughter the sheep and

13:11

maybe I had reverence because I was

13:13

experiencing it as a funeral but anyway

13:17

a lot of the meat eaters strangely were

13:20

not watching but you

13:23

know what happens is

13:26

the four strongest men each

13:28

take a limb of the sheep and they hold

13:30

her kind of splayed out and

13:33

her chin also exposed and then she's kind

13:35

of struggling but she kind of gives in

13:37

when she realizes she can't fight it. And

13:39

then it turns out that the tradition is

13:41

that the youngest man present, our 16 year

13:44

old driver is going to insert

13:46

his hand into her open chest

13:49

cavity while she's still alive and

13:51

holding her heart determine when it

13:53

stops beating. And I

13:56

watching this happen like a scene from Grey's

13:58

Anatomy as the other guys it

14:01

to him what he's going to do and he

14:03

looks really nervous. So I'm watching him as

14:06

he holds her heart beating in

14:08

his hand and he looks really

14:10

nervous but he slowly starts to

14:12

get a bit more calm and

14:14

then when her heart stops he

14:16

gives a nod and they slice

14:18

her from her chin to her

14:20

anus and the women come over

14:23

with a bit couple vessels and a big

14:25

giant ladle and they start ladling the blood

14:27

out of the sheep and

14:30

I'm watching and

14:32

and then they take

14:34

the intestines out of the sheep and

14:36

let me tell you sheep intestines are

14:39

large. There are a lot

14:41

of intestines it took a giant bowl that

14:43

it took two women to carry so I'm

14:45

like where are those intestines going and I

14:47

follow the intestines and they keep walking and

14:50

they're going further and further away with this

14:52

giant plastic bowl of intestines and then I

14:55

see that what they're doing is they're

14:57

actually going to empty all the excrement

14:59

out of the intestines like hand

15:02

over hand and there's a

15:04

pile of sheep poop up to

15:06

my thigh and it gets kind of grassy at

15:09

the end actually you have digested grass but

15:11

then they start washing the intestines and

15:14

they clean them and they mix

15:17

the blood that they have saved

15:19

with milk and onions that they've

15:21

chopped and they make blood sausage

15:23

and they put it in a

15:25

big vat of water to boil

15:27

and when they are adding the

15:29

sausage to the pot I realized

15:31

that something else is happening and it's

15:33

actually time to take the first bite of

15:35

sheep and the first

15:37

bite of sheep is going to be a slice of raw

15:40

liver dusted with

15:42

salt on a slice of Soviet

15:44

style sourdough bread so

15:46

we all gather in a big circle and I'm

15:50

holding a plastic cup of holy

15:52

water aka vodka in one hand

15:55

and I'm already pretty

15:57

drunk and I'm holding the slice

15:59

of with raw sheep liver on the other

16:01

hand and it sort

16:03

of smells like wet and

16:06

metallic and then next

16:08

thing I know I'm taking

16:10

a bite of the raw liver

16:12

and I'm chewing and swallowing and

16:15

chasing it with vodka. I

16:17

ate the sheep and

16:23

then I couldn't

16:25

eat the second bite so I handed it to my

16:27

friend standing next to me and besieged him to

16:29

take it and if I'm

16:31

honest I don't really remember much of what

16:34

happened the rest of that adventure day probably

16:36

because of the vodka but I did

16:40

make it back to home eventually

16:42

and now whenever I think about

16:44

how I became an anthropologist I

16:47

think about that sheep. That

17:02

was Cassandra. To learn more about her or see

17:04

some pictures from her Russian adventure visit our

17:07

website storyclutter.org. Being a storyteller on

17:09

our stage is just one way to make story

17:11

clutter happen but if standing alone in the spotlight

17:13

in front of an audience doesn't speak to you

17:15

maybe becoming a story clutter donor

17:18

might be more your speed. Story clutter donors

17:20

play a vital role in our ability

17:22

to bring you this podcast. We're in

17:24

this together. Story clutter is one big

17:26

experiment that's designed to connect us around our

17:29

love of discovery curiosity and the natural world.

17:31

If you believe in the power these

17:34

stories have in this mission please donate

17:36

to the storyclutter at storyclutter.org/donate. The

17:39

most popular level is $10 a

17:41

month and you can make your

17:43

tax acceptable donation at storyclutter.org/donate. But

17:45

really any level makes a difference and we're

17:48

so grateful to everyone who supports storyclutter. Misha

17:50

here. If you enjoy our episodes on career

17:53

pathways in healthcare or the STEM field at

17:55

large then I have the Perfect

17:57

podcast recommendation for you. The

18:00

House previously called by oh it's

18:02

World Raising Health comes from leading

18:04

venture capital firm Andreessen Horowitz, the

18:06

same team behind the acclaimed a

18:08

sixteen the podcast each episode Raising

18:11

Health as deep into the heart

18:13

of Health, Biotech and a I

18:15

would venture Capital investors and a

18:17

sixteen the General Partner long the

18:19

way the explore the real challenges

18:21

and opportunities and health and biotech

18:24

entrepreneurship. So whether you're interested in

18:26

building a new digital healthcare company

18:28

or your company is advancing. A

18:30

new novel, Medicine Raising Health sheds

18:32

light on some of the opportunities

18:34

and obstacles along the founders journey.

18:36

Not to mention you'll hear raw

18:39

insights, actionable advice from notable does

18:41

like a lot of the oh

18:43

and cofounder Sean Duffy, an ai.

18:45

Expert and in see trophy. Oh

18:47

Daphne Koller. Don't. Miss out. Follow

18:50

Raising House on Apple podcasts. Modify or

18:52

every get your podcasts and tell them

18:54

isn't you. Are next

18:56

door as I'm Jenny Kleeman. Jenny As a

18:58

journalist, broadcaster and author who just publishers I.

19:03

Was recorded at Imperial College London last

19:05

year. Jenny. Story

19:08

is so reliable for all of us you've

19:10

ever contemplated going vegan. Also, if you've

19:12

ever wanted to know what a lab

19:14

grown chicken to fight this or gives you

19:16

a very very. Good idea. Spoiler

19:18

Juniors and of him his journey.

19:31

So I'm here to tell you. About.

19:35

A. Time pretty much five years

19:37

ago to the day exactly

19:39

when I was in a

19:42

converted. Chocolate Factory. In

19:44

San Francisco. Sitting.

19:46

At a counter. The. Lots of

19:48

people staring at me. Holding.

19:51

In my hand. The. Most

19:53

special Chicken nugget. In. The

19:56

world. And I'd flown

19:58

halfway. Across the world. The

20:00

Habit chicken nugget in my hands. It

20:02

had taken. About. Fifteen.

20:04

Or twenty emails get anywhere near this chicken

20:07

nuggets and it was a priceless chicken nugget.

20:09

Or rather, they wouldn't tell me exactly. How

20:11

much it cost? Except

20:14

it was probably at least a

20:16

thousand dollars. This chicken nugget and

20:18

not many people in the world

20:20

had ever got to taste it.

20:22

This was no ordinary chicken nugget.

20:24

It was chicken. but not chicken.

20:26

As we know, it's because the

20:28

chicken inside this nugget. Had

20:31

not been grown on the body of

20:33

a chicken. It had. Been grown.

20:35

In. A laboratory. I'm. Going

20:38

to tell you how you do this his you

20:40

take a biopsy. From. A

20:42

live chicken don't have to kill it,

20:44

should give it a anesthetic first to

20:46

get a little sesame seed size bit

20:48

of their flesh you isolate the stem

20:50

cells you pay the in a nutrient

20:53

both. I realize I'm sounding like a

20:55

scientist here but I'm on knock on

20:57

journalists and. You. Put

20:59

it in a buyer reactor. At. It

21:01

proliferates. one cel becomes to t

21:04

cells, become full for become eight

21:06

and so on until you've grown

21:08

in know chicken enough meet to

21:11

harvest. And cook. And

21:14

Eat. And back then

21:16

in twenty eighteen, this is pretty

21:18

radical stuff. Very few people got

21:20

to taste it, and this meets

21:22

was being touted as the savior.

21:25

Of Planet Earth and I really

21:27

wanted it to be the savior

21:29

of Planet Earth because I loved

21:31

meet. I really love to. For

21:35

me. Mates. Made a male. I'm

21:38

particularly steak. Which is the kind of

21:40

most ethically dubious about me. Steak and

21:42

lamb out both pretty bad but states to

21:44

me that was the big thing to have.

21:46

That was the celebration fade when my husband

21:49

asked me to marry him so he took

21:51

me a stay. Cost was that's what we

21:53

might have on my first day. I do

21:55

love est ah but I know that me

21:58

as we know it is completely. Unjustifiable.

22:00

The industrialized creation of

22:03

meat for global consumption

22:05

is appallingly terrible. A

22:08

planet. It's terrible for our

22:10

bodies and it's terrible for animals.

22:12

Seventy billion animals are killed every

22:14

year because we think a tasty,

22:16

not because we need to eat

22:18

them. We can survive. Being.

22:21

Begun. If we want say we

22:23

can take supplements. we can have

22:25

a balanced diet. Without me, we

22:27

don't have to eat meat. Say

22:29

this little tiny little face thing

22:31

I was holding my hand promised

22:33

me that I could have meet

22:35

with a clean conscience. I

22:37

could have my steak and eat it because

22:40

also you can make any kinds of me

22:42

out this stuff as well. You can make

22:44

a kosher bacon, he can make flower grow

22:46

with a clear conscience. So I was really,

22:48

really up for it. And I was surrounded

22:51

by Pr people in this start up a

22:53

narrow watching me and I'm about to buy

22:55

into this thing. And it's small because it's

22:57

very expensive and I'm there is a journalist

22:59

knowing that I'm really lucky to have this

23:02

and I'm not a food critic and I've

23:04

been reading on the plane. Over all about

23:06

how to be a food critic and which is, think

23:08

about the notes the should take an I realize I

23:10

was only really gonna get like three or four points

23:13

out of this little thing. But.

23:15

The time it finally come. So.

23:18

I fit into it. And

23:21

it tasted like chicken. I mean, it

23:23

was shifted. I don't know what I

23:25

was expecting it to taste like, but

23:27

it tasted like chicken. It had that

23:29

unmistakable aroma of chicken on my tongue

23:31

in my nose. This was chicken. It

23:33

was great and I smiled. I was

23:36

so happy and they did what you

23:38

think that I taste like chicken And

23:40

then I took another bite. And.

23:43

I chewed and gradually as I chewed. I

23:45

realize. There. Was completely

23:48

disgusting. Because

23:50

was it tasted like chicken And

23:53

it was sitting. There were no

23:55

discernible pieces of flesh in this

23:57

chicken nuggets. This was Not chicken.

24:00

And you know it. As. I know it.

24:02

This was not meet. This was

24:04

chicken cells in a kind of

24:06

most in a mass folks. Out

24:08

with something and then coated with some

24:10

kind of passer and deep fried. This

24:13

was not proper chicken and there was

24:15

some sort of hind part of my

24:17

brain. this primordial part, I think. We've

24:19

evolved to have a seem a beings

24:21

that keeps us alive when you eat

24:23

something that is. Like. Me.

24:25

but not quite right and your brain is

24:28

telling. You know you must not swallow

24:30

this because it is going to poison.

24:32

Uma. Spit this out. But

24:34

I'm surrounded by will be Prp. For the

24:36

flown across the world and this

24:38

is a very expensive to no

24:40

so I I don't spit it

24:43

out. And. I think they

24:45

must have seen something in my face because one of them said.

24:48

Any. Other feedback we know we take all comments

24:50

and I said. It's. A

24:53

bit mushy. A

24:56

more respect the chicken nugget was a great success

24:58

because it did turn me vague and for a

25:01

full four days I could not eat. Any

25:03

meat because the memories are kind of.

25:06

Backwash. Of this horrific mushy.

25:08

Mushy chicken came back into my head.

25:10

Anyway, I came home. And

25:13

I started. Writing the book that I

25:15

was writing which is called Sex Robots and. V

25:17

can meet the the Can Meet Being

25:19

the lab grown meat and a the

25:21

nuggets and writing books is a lonely

25:23

business. You go out, you do.

25:25

The reporting him and you come home. And

25:28

you're kind of scowling in front of your

25:30

computer all day And. I would look for to

25:32

the evenings where my husband would come home and we have

25:34

dinner and I talk about what I was writing about. And

25:37

when I was writing the section. Of the book,

25:39

which is about how meat is indefensible

25:41

as we know it, industrial agriculture. I'd

25:43

read a lot of scientific papers and

25:45

was really shocked. By the it

25:47

extent of how bad things are and

25:50

wanted to share it with him and

25:52

so we have a kind of. sort

25:55

of kitchen island where you can cook and he was cooking

25:57

dinner and i was sitting up at the kitchen island

25:59

next to him And I was saying,

26:02

you know that industrial

26:04

agriculture produces more

26:07

greenhouse gases than

26:09

every form of transport on

26:11

the planet combined. And he

26:13

said, well, that doesn't mean I should eat less meat. And

26:16

I said, well, why? How

26:18

can you say that? And he said, well, you know,

26:21

carbon capture, they're going to invent something that will

26:23

suck all that stuff out the sky. There's no reason

26:25

to eat less meat. And

26:28

I said, OK, well, did you know that

26:30

like when it comes

26:32

to antibiotics, you remember when I had tonsillitis

26:34

and I wouldn't go to the doctor

26:36

for antibiotics because we're all being told

26:38

you mustn't get them unless you're dying

26:41

because of medicine resistant, you

26:44

know, horrible bugs that are learning how to beat

26:46

the antibiotics that you've really got to ration them.

26:48

Well, 80 percent of all of

26:50

the antibiotics in the world are given to animals

26:53

that aren't even sick. They dose them up so

26:55

that they can stand in their own shit next

26:57

to each other flank by

26:59

flank and so we can eat

27:01

them cheaply. And

27:03

he said, it's just a problem

27:06

with government policy, isn't it? Nothing

27:08

to do with meat. They should just stop people

27:10

giving this meat to animals and giving these antibiotics to

27:12

animals. And I

27:14

couldn't quite believe it. And I was like, well, you know,

27:16

what about the fact that, you know, meat

27:18

is a major cause of

27:21

deforestation. What about

27:23

pollution of water, waste of water, waste of energy,

27:26

E. Coli,

27:29

Salmonella pandemics, pandemics?

27:32

And he just didn't want to hear it at all.

27:35

In fact, he just said, I don't want to talk

27:37

about it as he tipped the beef

27:39

into the casserole dish, making

27:41

his famous chili. And

27:43

I was sitting there and thinking

27:45

why my totally rational but very

27:48

kind of stubborn husband. He's a

27:50

builder, by the way. He's a very manly,

27:52

chunky husband. Why he would

27:55

be taking this all so

27:57

personally, because he did seem to be taking it personally, we

27:59

get on very. He just didn't want

28:01

to hear it. And then I realize it's a

28:03

kid. Meat is actually. Move and food

28:06

meet his culture really And.

28:08

For human beings are many human beings.

28:10

Meat is about out dominance. Over.

28:13

The animals or mastery of the world.

28:15

It's about. Killing and manliness.

28:17

and I think maybe he

28:19

was worried that if I

28:21

was. Swallowing all these arguments about why

28:24

it wasn't okay to eat meat he would

28:26

have to swallow them to and that. Would

28:28

maybe make him a little bit

28:30

less of a manly man and

28:32

he didn't really want to hear

28:34

it too. So we didn't

28:36

talk about again. and here we are

28:38

Five years later, the chicken nugget that

28:41

I ate the machine or it was

28:43

the first lab grown meat ever to

28:45

go on sale. It went on sale

28:47

in know twenty twenty one in a

28:49

private member's club and Singapore. I think

28:51

a cost about sixty dollars each. so

28:53

not exactly saving the world. The

28:56

thinking about lab grown meat has

28:58

also changed to. It's

29:01

no longer being touted as the savior. Of the

29:03

planet, it may be less carbon

29:05

producing to eat a lab grown.

29:08

Beef. Burger Van Be from.

29:10

A cow. But when it comes to

29:12

chicken, the jury's. Still out and actually

29:15

the best ways you're gonna eat meat.

29:17

The best thing to eat his insects

29:19

cassette. It's very for the plan. If

29:21

you eat insects say that what sir

29:23

driving your food choices you know what

29:26

to eat. This.

29:28

Year: the Sta in the U S. Approved

29:32

lab grown meat for the first time.

29:34

So very soon. It's gonna be all

29:36

either american. Shipping. Markets.

29:39

Can buy it everywhere if you want to. I'm

29:42

sure it must. Be better than why a

29:44

five years ago it has to be

29:46

better. I think it's still quite expensive,

29:48

and as a me. Well.

29:51

I really don't eat meat very much

29:53

anymore. I certainly never habit before. Dinner

29:56

will never have any me at all

29:58

with my lunch. That

30:00

me know fry else for breakfast

30:02

either. I need to a few times

30:04

a week because that's the thing. You

30:06

don't have to be a vague and

30:08

to save the planet you can just

30:10

eat a little bit less and make

30:12

sure that the meet you eat and

30:14

counts and the meet the right does

30:16

count because they are meals that I

30:18

sat with my very manly husband who

30:20

has not changed his diet at all

30:22

in any way whatsoever. One thing know

30:24

for me. Is. Completely off the menu

30:27

for the rest of my life. And that

30:29

chicken nuggets are never going to eat one

30:31

of them again. Thank you! How

30:48

of. He's.

30:53

An asshole us on social media were on Twitter,

30:55

Facebook, Instagram, tic toc had to Santa Clarita or

30:58

a Macaw financial supporter or if you want them

31:00

to one of our souls or start your own

31:02

story plot a show in your community needs a

31:04

man all about that on or would say to.

31:07

The. Podcast is pretty funny. Me she

31:09

day Ascii along with Mickey's Roberts

31:11

Washington jumped on an errand barker.

31:13

Executive Director. And cofounder of The Story

31:15

called. The same seated in

31:17

Today's episode were produced by Sarah Missouri Mcgill.

31:20

I Don't Feel. Better Tammany

31:22

Any music ft. That

31:24

oh thanks to that History Clatters board

31:26

and staff including Amri Lonsdale, Lovely Branson,

31:28

and Lindsay Cooper. Or theme

31:30

music is my Ghost and next week's episode

31:32

is all about that motivation that dresses to.

31:35

Do. What we do till next time. They

31:37

think that's. Why

31:50

don't more ensign formula companies use organic

31:52

grass? that whole milk? Instead of. The

31:58

latest presto. More

32:00

and in formula companies. run their own clinical

32:02

trial, Why don't more infant

32:05

formula companies, more of the protein sound

32:07

investment, why don't more infant formula company

32:09

had their? Factories and of

32:11

outsourcing their manufacturing wondered.

32:14

The. Same thing Zeleny. Divert

32:16

a better formula for formula, learn more.

32:18

They heard that. On.