The Great Shrimp Skimp w/ Dan Pashman

On today’s episode, Laci is joined by pasta inventor and OG podcaster Dan Pashman (The Sporkful) to dive into a seafood scandal affecting shrimp lovers everywhere. That’s right—Laci and Dan don their lab coats and discover the investigative firm SeaD to uncover the widespread shrimp fraud impacting restaurants across the country and hurting small businesses. Plus, thieves pull off the ultimate heist, making off with 100,000 eggs. Stay schemin'! CON-gregation, catch Laci's new TV Show Scam Goddess, now on Freeform and Hulu! Make sure to sink your teeth into Dan's pasta tour of Italy tour with fans! Pashmans Pasta Pilgrimage Follow on Instagram: Scam Goddess Pod: @scamgoddesspod Laci Mosley: @divalaci Dan Pashman: @thesporkful Research by Kathryn Doyle SOURCES https://www.yahoo.com/news/shrimp-fraud-found-rampant-many-173137438.html https://news.fsu.edu/news/science-technology/2023/03/23/prawn-broker-fsu-researchers-develop-shrimp-authenticity-test/ https://ldh.la.gov/assets/oph/Center-EH/sanitarian/retailfood/LDHACT372CrawfishandShrimpMenuLabeling.pdf https://www.seadconsulting.com/genetic-testing-to-identify-seafood-species https://www.cnn.com/2019/03/07/health/fish-mislabeling-investigation-oceana/index.html https://www.cnn.com/2025/02/05/us/pennsylvania-egg-theft-hnk/index.html https://www.nytimes.com/2025/02/05/us/eggs-stolen-pennsylvania-shortage.html https://www.theguardian.com/us-news/2023/jul/28/subway-tuna-lawsuit-dismissed

Speaker names marked ? are inferred from speaking time and the show’s known hosts — they are not voice-verified.

• 0:03Speaker 00

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• 1:49Laci Mosley?

  What's poppin', congregation? It's your girl, Lacey Mosley, AKA Scam Goddess, back with another installment of the podcast all about robbery, fraud, and those who practice it. Sometimes we love them, sometimes we hate them. I will remind you again, this is still a comedy show. Y'all already know, if you are members of the congregation, if you're new, please stand up. We will welcome you. Welcome, welcome. But you already know, if you're an OG listener, I'm very what? Yes, excited, thrilled, elated for today's guest. Today, we have a pasta shape inventor on the show. Yes, you heard that right. Okay, inventor. He invented the new pasta shape called cascatelli, which I have, I believe I've had this, but I'm gonna wait.

• 2:33Laci Mosley?

  So, he's the bestselling author of Anything's Possible, and y'all know a girl loves a pun. A three-time James Beard-winning creator and will be going on a tour of Italy this November 2025 with fans, okay? Congregation, please welcome the host of the delicious podcast called The Sporkful, foodie aficionado Dan Pashman to the show.

• 2:58Speaker 01

  Thanks so much, Lacey. It's great to be here.

• 3:01Laci Mosley?

  So, love your pasta, love how it sticks to the sauce. Yes, I'm a fan. I have a photo of it.

• 3:08Speaker 01

  Yeah, that's right. Yeah, I specially designed it to hold a ton of sauce.

• 3:12Laci Mosley?

  Yes.

• 3:12Speaker 01

  Because, you know, some pasta shapes don't hold, like spaghetti. Spaghetti, doesn't, you finish the spaghetti, half the sauce is still on the plate.

• 3:19Laci Mosley?

  Or on your lips. I have, like, large lips, so it's like I scoop it in and then it's like a lip full of sauce.

• 3:25Speaker 01

  Because it's hard to get a good bite on the fork, so you have danglers coming off the fork. That was another thing. When I designed the shape, I wanted it to be able to stay on your fork and, you know, to get good bites on the fork without having it falling all over your face.

• 3:36Laci Mosley?

  I love pasta ergonomics.

• 3:37Speaker 01

  That's right. Yes, thank you. I like that phrase. I'm gonna steal that.

• 3:40Laci Mosley?

  Yes. I mean, I feel like this is extremely technical, like, when it comes to food eating. And then I mean, that makes experience that much better.

• 3:48Speaker 01

  100%. And look, I, I love pasta. I love what, you know, you have me over for dinner, I'll eat any pasta shape you give me. But, uh, but yeah.

• 3:55Laci Mosley?

  You're not a snob, you're not a snobsta?

• 3:57Speaker 01

  No, not at all.

• 3:57Laci Mosley?

  When it comes to the pasta?

• 3:58Speaker 01

  The motto of, of The Sporkful is actually, it's not for foodies, it's for eaters.

• 4:03Laci Mosley?

  Okay, so you're not like, ew, angel hair, you know what?

• 4:06Speaker 01

  Well, I, all right, you happen to catch, like, one of the three shapes that I really don't like.

• 4:13Speaker 01

  But I'm still not gonna judge. But like, you know, I don't love angel hair, wagon wheels.

• 4:17Laci Mosley?

  You'll just never go back to their house.

• 4:18Speaker 01

  Yeah, right.

• 4:18Laci Mosley?

  You'll cut ties with them.

• 4:20Speaker 01

  But I love pasta. But yeah, I spent three years trying to invent new shape of pasta. We told the whole story in the Sporkful podcast, all about everything that went wrong along the way. My wife thought it was a terrible idea. She's like, the world, how could there possibly even be another pasta shape that hasn't been thought of already? But she's a big supporter now, so all good.

• 4:40Laci Mosley?

  So she was doubtful in the beginning, but then she was like, okay, you did it.

• 4:43Speaker 01

  That's right.

• 4:44Laci Mosley?

  You know what? I think she was trying to motivate you.

• 4:46Speaker 01

  That's maybe, maybe, yeah.

• 4:48Laci Mosley?

  She was like, Dan, you could never make it. She's like your coach. She's like, if you wanna get to the Pasta Olympics.

• 4:55Speaker 01

  What are some of your favorite pasta shapes, Lacey, besides cascatelli?

• 4:58Laci Mosley?

  Oh, well, that's a great pasta shape. And for me, like, I don't like, like, I don't like milky. I think it's too dense. So like, this is right up my alley, like cascatelli. I guess my other pasta shapes would be, I mean, I'm a basic bitch. I do love a burrilla.

• 5:14Speaker 01

  Yep.

• 5:14Laci Mosley?

  I do love a burrilla. And then I love, what's the girl, what's the thicky girl pasta? What's the?

• 5:21Speaker 01

  Oh, is that the one where like the boxes?

• 5:25Laci Mosley?

  She's like slim thick. She's slim thick.

• 5:27Speaker 01

  Yeah, it's like.

• 5:29Laci Mosley?

  Not ravioli. No, not ravioli, Jess. I'm not that basic. But you thought I was gonna be like Chef Borgardis? I love the As and the Cs. I do not eat the Ds.

• 5:42Laci Mosley?

  Wow, y'all are so disrespectful. I have a palate, okay?

• 5:46Speaker 01

  Yeah, I didn't say anything. Talk to Jess, all right?

• 5:50Laci Mosley?

  It's like the thick cut. You'll see it in a lot of Alfredos.

• 5:54Speaker 01

  Like a fettuccine?

• 5:55Laci Mosley?

  Yeah, like, oh damn, yeah.

• 5:57Speaker 01

  Yeah, that's a really good one. Yeah, look, there's a lot of great pastas out there. I love all the pastas.

• 6:03Laci Mosley?

  And then I love a lasagna pasta.

• 6:04Speaker 01

  Mmm, yeah.

• 6:06Laci Mosley?

  Does that count as a pasta?

• 6:07Speaker 01

  Sure, sure. I love, you know, how the lasagna pasta has those ruffles on the edge?

• 6:12Laci Mosley?

  Yes, yes.

• 6:14Speaker 01

  Those ruffles were a big inspiration to me with cascatelli, cuz I was like, more pasta shapes should have ruffles. Cuz they hold a lot of sauce and they pick up all the. Bits and pieces in the sauce.

• 6:23Laci Mosley?

  Oh, okay. So it's like, it's like a shovel or like a scoop.

• 6:26Speaker 01

  That's right.

• 6:27Laci Mosley?

  Shovel sounds like dirt, but like a scoop or like.

• 6:29Speaker 01

  Yeah, or like a grabber.

• 6:31Laci Mosley?

  Oh, like a grabber. I never even thought about that. Like, yes, get in here.

• 6:34Speaker 01

  Because everyone wants like tubes to hold, like they want the tube shapes of pasta. But think about it. Even when you mix a lot of, mix a tube pasta and a lot of sauce for a long time, like the sauce doesn't really get far inside the tube. You bite into it, the tubes are still empty.

• 6:49Laci Mosley?

  Exactly. And I've never, I got a question for you.

• 6:52Speaker 01

  Yeah.

• 6:52Laci Mosley?

  How do you serve your spaghetti? Like when you put it on a plate, what do you do to it? I know spaghetti is beneath you. But, but in the days where you deigned to spaghettate.

• 7:05Speaker 01

  You mean like what kind of sauce or what kind of plate?

• 7:07Laci Mosley?

  How would you plate it?

• 7:09Speaker 01

  So, it's funny. So, so we have these soup bowls that my wife and I registered for when we got married, that we've had now for 15 years.

• 7:17Laci Mosley?

  Oh, I love that.

• 7:18Speaker 01

  We didn't buy them intending for them to be pasta bowls, but they're soup bowls, but they're very kind of wide and flat. They're not deep. They're, they're almost the size of a dinner plate, but with a little bit of a bowl function.

• 7:29Laci Mosley?

  Well, yeah, with a little like depth to it.

• 7:31Speaker 01

  Yeah, a little depth. And that is perfect for pasta, cause, cause you get it spread out. So you can kind of see, you have a beautiful surface, but you get uh, the sides, the, the bowl element gives you something to use for leverage with the fork to twirl the spaghetti. You can twirl the spaghetti against the sides of a, a wide shallow bowl. And to me, that's perfect.

• 7:49Laci Mosley?

  But she was, you didn't ask my question though.

• 7:51Speaker 01

  Oh, sorry.

• 7:52Laci Mosley?

  How do you serve it? Like, okay, I feel like now I'm giving you a trick question, Dan. You're thinking so hard.

• 7:57Speaker 01

  I'm thinking it, I'm more thinking it.

• 7:58Laci Mosley?

  It is a trick question. So like, some people put like, they put the raw noodle down first. And then they put the spaghetti on, like the sauce and the meat on top of the raw noodle.

• 8:12Speaker 01

  Right, right.

• 8:13Laci Mosley?

  Do you do that or are you a mixer?

• 8:15Speaker 01

  So, in a perfect situation, I think you'll mix. Because when you mix the pasta with the sauce, it coats it better than, you, you know, you can't mix it. If you mix it in the pot, then you can really get it mixing without sauce flying everywhere. If you try to do that level of thorough mixing on your plate, it's going to be on you, or at least it's. It's gonna be on me, I know, if I try to do that. So you, you, you get better, uh, better full coating if you mix it with the sauce before you serve it. That being said, like in my family, let's say I'm making like, sometimes I'll make two sauces, like a spicy and a not spicy. So like, everyone can mix the sauces to get their spice level, cause I like spicy, my older daughter likes spicy, my younger one doesn't. So in those cases, when you're mixing and matching, then you can't mix the pasta with the sauce in advance. You have to let people mix on their plates.

• 8:59Laci Mosley?

  That's very considerate of you. I, I mean, I grew up as an African American. I feel like we eat more spaghetti than Italians. Like, it's always like, is spaghetti in here? Like, that's a, like, that's like a running joke, like, mom, can we go to McDonald's? Is spaghetti in there? So, you know, you get some spaghetti at the beginning of the week and you gonna have that for three days at least.

• 9:18Speaker 01

  Right.

• 9:19Laci Mosley?

  Um, but we do, like, I like to use Italian sausage in my spaghetti, like, that's spicy and like, you know, give it a little kick to it. But I ground up the meats. I don't have the bolla. I've, I've never liked the pasta, uh, the meatball.

• 9:33Speaker 01

  Right, right.

• 9:33Laci Mosley?

  Cause then I'm like, I'm cutting it, trying to get it in there. And I'm like, I just want the meat in the sauce already.

• 9:38Speaker 01

  I'm with you. I think a hundred percent. And you know, spaghetti and meatballs is not an Italian thing. They don't really do it that way in Italy. That's an American thing.

• 9:44Laci Mosley?

  Yeah. What they doing in Italy? Cause you're going to Italy.

• 9:46Speaker 01

  I'm going to, I, I went to Italy to research for my cookbook, which is all non-traditional pasta sauces. It's called Anything's Pasta, but it's all, it's using spices and seasonings from cuisines all over the world. And so it's got a lot of spice, a lot of flavor, all different kinds of ingredients in pasta that you don't normally see there. And I did a research trip in Italy for it and that, and then I'm, I do tours also now. I've started doing, where I take folks to some of the places I went in my research. And we go and eat pasta together in Italy. So if folks want to go to sporkful.com and click on events, you can get more info there. But I, when we go on this tour, we go to a specific city in southern Italy called Bari, where they have a spaghetti dish that I think would be up your alley as a spaghetti eater, Lacey.

• 10:23Laci Mosley?

  Okay.

• 10:24Speaker 01

  It's called Spaghetti alla Assassin's, Assassin's spaghetti.

• 10:28Speaker 01

  You take the spaghetti and you put it in a pan with spicy tomato sauce.

• 10:33Laci Mosley?

  Okay.

• 10:33Speaker 01

  And you cook it down and cook it down till the sauce soaks into the pasta. The sauce, the pasta mostly raw when you put it into the sauce. You cook it for like a half an hour, then you add some more oil and you keep cooking it till the sauce is like as thick as a paste. And then you keep cooking it until it starts to get pan fried. And this part of the pasta turns crispy golden brown and crispy.

• 10:54Laci Mosley?

  Crispy pasta?

• 10:56Speaker 01

  Crispy spicy spaghetti tomato sauce.

• 10:59Laci Mosley?

  That sounds amazing. I'm so hungry right now.

• 11:03Laci Mosley?

  Wow, okay. I gotta see, I haven't been to Italy yet. It's definitely on one of my stops to go to.

• 11:09Speaker 01

  I'll, I'll give you some recs if you do.

• 11:11Laci Mosley?

  Well, I'm, I'm gonna be on your trip, Dan.

• 11:15Speaker 01

  I'll see you there.

• 11:17Laci Mosley?

  Okay, listen, I'm, I'm not gonna go through the, through the website. I'm gonna check the dates and I'm gonna scam you, Dan. I'm just gonna be there. I'm, I'm being the shadows. Every restaurant you're at, I'm just be in the corner.

• 11:28Speaker 01

  I'm ready.

• 11:29Laci Mosley?

  I'll be like, I'll have what they're having. I'm just doing that at every restaurant.

• 11:35Laci Mosley?

  So Dan, I have to ask you, what is your relationship with scams? Have you ever been scammed? Like, any food scams? It could be anything. It doesn't have to be about food, just like anything that's happened.

• 11:46Speaker 01

  I, I, I don't think I've ever been scammed in a massive life altering way, but I have been scammed in small ways. I remember back in my twenties, I was a waiter at a restaurant.

• 11:56Laci Mosley?

  Okay.

• 11:57Speaker 01

  And there was like a loading dock in the back and I, this was a million years ago when I used to smoke the occasional cigarette. And this is where the servers on our break, you'd go out and smoke a cigarette. So one day I'm out there smoking a cigarette. It's in Boston. Some guy comes up to me from the sidewalk and he's like, gives me this whole sob story about how he got stranded. He doesn't have any money. His wallet was stolen. He needs to get back to wherever he was going. Please, please, please, can you help me? So I just, you know, he gave me these puppy dog eyes and I gave him 20 bucks.

• 12:23Laci Mosley?

  Okay, um, I don't wanna date you, but do you mind telling me what year this was?

• 12:27Speaker 01

  This was, so I, I'm about to turn 48. So this was, it would have been, um. Let's see, I graduated from college in 1999, so it was probably 2000 or 2001.

• 12:37Laci Mosley?

  Okay, so a 2000 or 2001 $20 bill is still a $20 bill.

• 12:43Speaker 01

  Yeah, it was not nothing. I mean, it was not nothing.

• 12:44Laci Mosley?

  That's not nothing, okay? That's like a $5 bill now, but...

• 12:48Speaker 01

  Right, but one of the things that when you're waiting tables, you get paid in a lot of cash. So like, you feel richer than you are because you got a pocket full of cash.

• 12:54Laci Mosley?

  Yeah.

• 12:55Speaker 01

  You know? You're like, I got all this cash.

• 12:57Laci Mosley?

  I hope you didn't whip out the whole wad. I hope you turned around and was like...

• 13:00Speaker 01

  Yeah, yeah, yeah, I just reached in.

• 13:01Laci Mosley?

  Yeah, let me see if I got anything.

• 13:04Speaker 01

  But I gave this guy 20 bucks, and I felt, you know, felt good about myself. I guess I'm a good person. I'm helping out this poor soul who seems like he's really desperate. Next day, I'm talking to my buddy Zeke, one of the other waiters in the restaurant, and he said, "Man, I just gave this guy some money. He said he's stranded here." It was like, and I said, "Oh, you gotta be kidding me." I said, "We both just got scammed, Zeke." Because that same guy, he found, he found out he had some sympathetic figures at the loading dock where all the waiters go to smoke cigarettes.

• 13:31Laci Mosley?

  Right. And y'all all got cash. He's like, "I know they got cash."

• 13:35Speaker 01

  Right, that's right.

• 13:36Laci Mosley?

  Because that's how, that's how you get out of that situation, like, "I don't have any cash." "I don't carry coin currency." So he's like, "I know they got cash over here, and they gotta smoke. They on that nicotine team." So I know they need a hit around, you know, lunch break.

• 13:51Speaker 01

  Yeah, yeah.

• 13:52Laci Mosley?

  Before dinner rush, they gotta get that...

• 13:55Laci Mosley?

  So, but okay, I will argue here that this is a scam because this man lied, but nobody really got hurt. And he also was technically working a job because he gave you a whole sob story. I will argue that's like a movie, you know, like entertainment. It's like you go to the movie theater, they give you a sob story. You sit there, you pay for it, right? So, really, he was just on his job. You know, he scouted out locations, you know?

• 14:27Speaker 01

  Look, it may be that that's his job, but I, I, I feel like, you know, when you go to a movie, you're a willing participant. You chose to take part in this activity.

• 14:37Laci Mosley?

  The movie didn't show up and pull, like, pull down the screen. Like, Nicky Kidman didn't come up and was like, "It's beautiful times in a place like this." And you were like, "Ma'am, we are on our smoke break." And she was like, "Movies can change you and your life." And then she pulls down the screen, you're like, "Ma'am, we have to get back to our shift." And she was like, "Give me $20 and watch Tom Cruise jump off stuff."

• 15:00Laci Mosley?

  AMC. Okay, fair enough. Fair point.

• 15:03Speaker 01

  Right. Or if Nicole Kidman showed up and she was like, hey, you know, I really need help making my next movie. Wouldn't you like to support me in my work as a struggling young artist? And I was like, yes, I would like so much to do that. And then she just took the money and went out to dinner with it.

• 15:18Laci Mosley?

  Okay, Steve, but my thing about when you give people money on the street is like, it's not my responsibility anymore to know what you did with it. I walked away feeling like a better person. You walk away with some coin. I'm not gonna be like, if I see you again, like, hey, show me your receipt of where you spent like $20. You better have gone to CVS and got a toothbrush and some mouthwash and a, you know, a Slim Jim. Like, you know, it's like not my responsibility anymore to check on what you're doing with it.

• 15:43Speaker 01

  Yeah, I actually, I do agree with that logic. Like, if you're giving money to someone on the street who like is clearly struggling in some way. Yes, I do agree with that in that case. But this guy asked for money for a specific purpose.

• 15:55Laci Mosley?

  Yeah.

• 15:55Speaker 01

  Like, because he was in trouble. And it turns out that was a lie.

• 15:59Laci Mosley?

  Now, I would argue he was still in some kind of trouble if he gotta be targeting restaurant workers. You know?

• 16:05Speaker 01

  To me, the lie is what makes it a scam. Like, I was going into a cannabis shop in New York City to buy some weed. And some guy standing out there and he said, hey, man, like, I'm struggling, like, can you get me a joint?

• 16:17Laci Mosley?

  Yeah.

• 16:18Speaker 01

  And I said, you know what? Sure. I bought the guy a joint. And I gave it to him. I handed it to him on the way out. And he didn't thank me. He didn't, like, he was like, took, he didn't even acknowledge. He didn't say thanks. He didn't say anything. He just took it. Now, whatever. That bothered me less, because at least it was an honest transaction. Like, he was like, can you buy me weed? I said, yes, and I bought him the weed. And I felt like, whatever that guy's issues in life are, hopefully I brightened his day a little bit. But he didn't lie to me, even if he wasn't as appreciative as he could have been. So, like, that was not a scam.

• 16:50Laci Mosley?

  Okay.

• 16:51Speaker 01

  But the first guy lied to me.

• 16:52Laci Mosley?

  I argue this, then. What if the first guy came back to the spot because he still hadn't found his wallet?

• 17:01Laci Mosley?

  He was still looking for it.

• 17:02Speaker 01

  Even the money I gave him and the money my friend Zeke gave him still wasn't enough and he came back. He's like, it's three weeks later, I still haven't made it back to Providence.

• 17:09Laci Mosley?

  Listen, it's hard to get back to Providence.

• 17:15Laci Mosley?

  I'm just messing with you, Dan. Yeah, yeah. That is a scam. It is a scam. All right, all right. Absolutely. Scam!

• 17:25Speaker 00

  That sound? That's the National Squash League. Pro teams, the world's best players, and rally so fast you'll forget to breathe. Season four is in full swing, and every match streams free on YouTube. Big hits, bigger rivalries, and a front row seat from wherever you are. Watch every match for free on YouTube. Search National Squash League and hit subscribe or follow live updates on Instagram at nsl.sport.

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• 18:23Speaker 05

  Hi, I'm Jenna Ashkowitz. You might know me from Glee. This is At the Table, the food allergy podcast, a show about food, connection, and what it really looks like to live with food allergies. Each episode, we hear stories from real people like Daniel. People would always think I was lactose intolerant, so I just kind of shortened my explanation to "I'm deathly allergic", in a big way that defined a lot of my childhood. And while there are challenges, there are moments that remind you you're not alone. One of the best guys that I dated, he made a point to memorize all my food allergies. So join us and hear their stories and more, because living with food allergies isn't just about what you can't eat. It's about still having your seat at the table.

• 19:07Speaker 05

  Brought to you by Genentech and Novartis. Listen to At the Table, the food allergy podcast on America's number one podcast network, iHeart. Follow At the Table and start listening on the free iHeart Radio app today.

• 19:20Laci Mosley?

  So, let's get into my favorite segment here, Dan. Historic hoodwinkings. This is where I will regale you with the famous con caper group of criminals. We don't know yet. Maybe we love them, maybe we hate them. We'll get your opinions, Dan, all throughout this. And I think you're gonna be having some opinions. I chose this episode especially special for you.

• 19:42Speaker 01

  Oh, thank you. I'm very honored.

• 19:43Laci Mosley?

  Yes, because you are an expert in this field and I love when we can have someone on who has some extra information. So today, we're talking about how most of the locally sourced shrimp on a restaurant menus along the Gulf Coast are in fact, duh, duh, duh, not local.

• 20:03Speaker 01

  Oh.

• 20:04Laci Mosley?

  But are secretly imported from other countries and served up to unsuspecting consumers who wouldn't know a local shrimp if it slapped them in the face. I do ask local or whatever, and the only way that you can't catch me with that is oysters.

• 20:20Speaker 01

  Right.

• 20:21Laci Mosley?

  I like Kumono oysters. I like Washington and then Hawaii. And actually, California's oysters have been getting a little better. But anything Louisiana, anything like Georgia, anything around there, no. I can tell the difference. They're bigger, they're brinier, they're slimier. Like, I just want a cute little, like, like buttery little thing. You know what I mean?

• 20:45Speaker 01

  Right, right. So you know.

• 20:47Laci Mosley?

  I know. So you can't lie to me about that. But a locally sourced shrimp, like, I'm not knowing, I don't know where that girl came from. Would you know?

• 20:55Speaker 01

  So you're telling me that there are places along the Gulf Coast that are claiming that they're selling local shrimp? And in reality, they're shrimp from halfway around the world?

• 21:06Laci Mosley?

  Yes, from other countries and their, their customers, how would they know that? So this kind of maritime malarkey is nothing new. In fact, fish fraud has been rampant in the US for decades. So skipping on shrimp. Just so we're clear, mislabeled or substituted seafood is considered fraud. In the newest scandal that hit the surf, half of the surfing turf.

• 21:32Laci Mosley?

  Right, half of the surf and turf, rather.

• 21:34Speaker 01

  Right.

• 21:34Laci Mosley?

  Restaurants along the Gulf of Mexico have been exposed for lying to customers about the origin of their shrimp. A seafood consulting firm called SEA, spelled S-E-A, capital D. I like that, that's cute. Did a genetic testing on shrimp randomly from chosen restaurants in Baton Rouge, Biloxi, shout out to Biloxi, Mississippi, Galveston, and Tampa Bay. Most restaurants in the probe were passing off their shrimp as locally sourced, even though they were grown on foreign farms and imported into the US. Now, this is really petty to me, because why are you going into, like, Red Lobster? You know, like, why are you, like, going in there with a syringe, like, in a Petri dish?

• 22:21Laci Mosley?

  Who cares if the people like the fish, but they're, like, mad about it?

• 22:25Speaker 01

  Yeah, that, I mean, but that's really sort of the, the heart of the question, right, Lacey? Like, I, I guess the question is, like, does it matter?

• 22:31Laci Mosley?

  Yeah.

• 22:31Speaker 01

  Would I be able to taste the difference? So, it's, it's funny, I just recently did an episode of the Sporkful podcast where I did a road trip across the South, because I've long heard that gas stations in the South are famous for having really good food. A lot of the best food is in the, in the South is in gas stations.

• 22:47Laci Mosley?

  Like Buc-E's?

• 22:48Speaker 01

  Yeah, all over the place. And so, I, I did a road trip from Birmingham, Alabama, to Memphis. So, I drove across northwest Alabama, across part of Mississippi, and to Memphis, and I stopped at five different gas stations. And one of them was, uh, five different restaurants in gas stations.

• 23:05Laci Mosley?

  This is like parts unknown, but for...

• 23:07Speaker 01

  Yeah, but gas stations in Mississippi.

• 23:09Laci Mosley?

  Gas stations?

• 23:12Laci Mosley?

  Chevron's unknown.

• 23:13Speaker 01

  Yeah, yeah.

• 23:17Laci Mosley?

  I can't, not Anthony beef jerky?

• 23:20Speaker 01

  Parts unknown on a much lower budget. So, I, so I was at a place in Jasper, Alabama, a place called Bayou Fresh Seafood, that is a sushi restaurant in a gas station.

• 23:30Laci Mosley?

  Ooh, you're brave.

• 23:31Speaker 01

  I know that, I know that is an understandable reaction, Lacey, for folks who can't see, Lacey just, uh, cringed at the idea of gas station sushi. I understand, I was reluctant too.

• 23:42Laci Mosley?

  Maybe if I need to drop, like, eight pounds real fast.

• 23:47Speaker 01

  But they got this guy there, Mr. Zhu, who's Chinese American. He learned to make sushi. He's been running it there. It's like an institution. And if you look up any listing of like best gas station restaurants in the South, you will see Bayou Fresh Seafood on that list.

• 23:59Laci Mosley?

  I've never Googled that.

• 24:04Laci Mosley?

  If I Googled best gas station restaurants in the South, I feel like the FBI would be like.

• 24:11Speaker 01

  I'm telling you, everyone from like Southern Living Magazine to eater.com, I've done, I've done their rankings. So it's out there. But I, I went to Bayou Fresh Seafood to eat the sushi because I wanted to experience gas station sushi. Everyone said this is really good sushi. I'm sitting there waiting for the sushi and a plate of shrimp. This is where we get back to our story. A plate of shrimp walks its way, it gets carried past me by a server and I could smell it from six feet away. This, the aroma of shrimp.

• 24:37Laci Mosley?

  Okay.

• 24:38Speaker 01

  And the truth is, you think about it like shrimp, if you ever fried shrimp, it smells and tastes mostly like fried with a little bit of shrimp. But you could just smell this incredibly fresh smell of shrimp. And it was, it was so delicious. It was blackened shrimp. This plate of blackened shrimp on a little styrofoam plate flew by me and I said, I need some of that. So in addition to the sushi, and they said, yep, we get this. This is Gulf, this is Gulf shrimp. We get it brought up here to Jasper, Alabama. And they insisted that it's the best shrimp. And I tasted it and it was some of the best shrimp I've ever had.

• 25:11Laci Mosley?

  Wow. Okay.

• 25:13Speaker 01

  So if, if they're telling the truth, which I, I'm inclined to believe they are, that it's, it is truly Gulf shrimp, I could taste it.

• 25:22Laci Mosley?

  There probably is a quality to the shrimp, like where they are, you know, growing up and being butter feeders. So these shrimp knew Nemo. Like they were, or like shark tails. Like they knew, they knew the girls.

• 25:34Speaker 01

  For sure. And, and also it's just, you know, like with kind of any food, like when it's fresh and, and you're close to the source, when it hasn't had to travel so far, it's just, it's just gonna have more flavor. It's like when you get a, you know, ever eat a, when you eat a carrot potato that's like just pulled right out of the ground, like you can, it tastes, it's a whole other level.

• 25:53Laci Mosley?

  Because it has to be frozen and taken far and wide.

• 25:56Speaker 01

  Right, right. So when that vegetable you get, you know, has was was picked halfway around the world and then sat in a in a in a in a crate for a week and was trucked all over the world. And then, but you know, it's weeks later since it's been picked that it ends up in your kitchen. It's not going to have the same kind of flavor as it does when you when you get it right off the farm. It's the same thing with with shrimp or anything else.

• 26:17Laci Mosley?

  That's true, because when I buy grocery store shrimp, I'm always going to the counter, you know. I make them devane it, but I don't get like frozen shrimp because the frozen shrimp has been near far, you know, wherever you are.

• 26:29Speaker 01

  Right.

• 26:29Laci Mosley?

  So that makes a lot of sense to me. I want you to guess on your food expertise. Okay, here.

• 26:36Speaker 01

  All right, I'm ready.

• 26:37Laci Mosley?

  So which shrimp from which city had the worst fraud rate on CD? Okay, so remember, they went to Baton Rouge, Louisiana, Biloxi, Mississippi, Galveston, Texas, and Tampa Bay. Which one do you think ranked the worst?

• 26:59Laci Mosley?

  Dan is thinking. He's got like his hands, his two fingers on the temple.

• 27:02Speaker 01

  A lot of factors to take into account.

• 27:05Laci Mosley?

  He's reaching into his foodie bag.

• 27:07Speaker 01

  Um, I don't want my answer to be taken as an insult to whatever plate.

• 27:15Laci Mosley?

  That's what I want.

• 27:16Speaker 01

  I'm gonna go with Galveston.

• 27:18Laci Mosley?

  Wow, with Tejas. You went against Tejas. Well, I'm from Texas.

• 27:23Speaker 01

  Oh, sorry.

• 27:24Laci Mosley?

  I'm from Dallas, but I'm from Dallas, but so I don't know what they be doing down there in Galveston.

• 27:28Speaker 01

  That's a whole other world from Galveston.

• 27:30Laci Mosley?

  I don't know what they be doing down there.

• 27:33Laci Mosley?

  Well, you were wrong. I thought this was an easy one.

• 27:36Speaker 01

  Okay.

• 27:37Laci Mosley?

  Tampa was the worst with a shrimp fraud rate of 96%.

• 27:43Laci Mosley?

  It's Tampa, Florida, baby. They don't, they do anything out there.

• 27:48Speaker 01

  Right.

• 27:48Laci Mosley?

  It might not even be real shrimps. It might be the ones you get in the Manchurian where they they crispy and then when you put the water in, they shrimps again.

• 27:57Speaker 01

  Right, right.

• 27:59Speaker 01

  Well, I'm curious now, what were the percentages in the other places? Do you have that?

• 28:03Laci Mosley?

  So, only two of the 44 restaurants sampled in Tampa were actually serving Gulf of Mexico shrimp. Shrimp fraud ranged from 82% in Biloxi, which, I mean, it's Mississippi. Like, maybe they read the box wrong.

• 28:17Speaker 01

  Right, but of all the places, that's the one that's most on the Gulf. Right, I mean, I guess Galveston's on the Gulf. Baton Rouge is like up the delta just a little bit.

• 28:27Laci Mosley?

  Yeah, Biloxi is like, they got water nearby, but it's like a thin strip of beach.

• 28:33Speaker 01

  Right, but Biloxi is, of these four places, it's the one that I most associate with Gulf shrimp.

• 28:38Laci Mosley?

  Um, you would think so, but this doesn't surprise me. Like, I have family in Biloxi, I've spent time in Biloxi, like, I've seen their beaches. I, I, I can see why they flying it out.

• 28:50Laci Mosley?

  And then, the least fish fraud is 30% in Baton Rouge. So, Louisiana, you know they find up some fish every day, bon temps relais.

• 29:02Speaker 01

  That's right, that's right. I mean, like, I, I was not gonna guess Baton Rouge, I just feel like in Louisiana, like, they just take their food so seriously. They take their shrimp seriously. They're not gonna be messing around with some kind of shrimp scam.

• 29:16Laci Mosley?

  I'm gonna blame this 30% on Mardi Gras, okay? They, you know, they got some big hits coming in where people are sucking down that fish so fast.

• 29:25Speaker 01

  Right, yeah, they probably sell that 30% during that one week, when they get a bunch of tourists who are too drunk to know the difference.

• 29:33Laci Mosley?

  Exactly, that's when they doing shrimp buckets. Anytime you get food in a bucket, they ain't giving you exactly what they said, okay? And you should know that by how it's served. Like, maybe they gave it to you in a trough, you thought it was gonna be like, uh, wild caught? No, come on now. And so 30% in Baton Rouge feels fair to me. That feels safe and fair. The sting operation used a new rapid genetic test developed at Florida State University, which can detect the presence of a gene specific to Atlantic white shrimp, either raw or cooked in as little as two hours. We are looking at the CSI of shrimp.

• 30:17Laci Mosley?

  Like, like you come in here and it's like, it's, or even Law and Order. Like, you come in here and it's Benson and Stabler, and then they pull the shrimp out of like a tiny little shrimp, like a death drawer. You know how to keep the bodies, but this is like so tiny, keeping the shrimp cold.

• 30:34Speaker 01

  Right.

• 30:34Laci Mosley?

  And they pull it out and they're like, this one, this one was a good one. You know, like, I feel like it's so serious. Look how they're posed next to their equipment. Like, they're like, yeah, we go, we're gonna get your shrimp.

• 30:45Speaker 01

  We get this guy, one guy in a lab coat. I, I actually, I put more stock in the guy in the lab coat, because he looks like he means business. The other guy just looks like he's having a little too much fun to be some sort of shrimp CSI guy.

• 30:55Laci Mosley?

  I actually put more credence in the guy in the suit than the one in the lab coat, because I feel like he's just trying to look the part.

• 31:02Speaker 01

  You think he's not even a scientist? He just rented a la, he just bought a lab coat to look good?

• 31:06Laci Mosley?

  Yes, because I'm like, what kind of t-shirt? He got a...

• 31:09Speaker 01

  Right, yeah, he's got, yeah.

• 31:11Laci Mosley?

  Does he have a Hanes t-shirt under that lab coat? Bro, he just went to the medical supply store and got that lab coat, so he could look like I'm in the lab and I got a coat on. I have been in the lab with a lab coat on. I'll, I'll see if I can find it for y'all, but there was this University of Pittsburgh commercial that we did, and it was selling to school. Honestly, a scam, because I should have got paid. It ran during all the ESPN football games, and I should have got residuals. But they were like, do you want to be on TV? And it was my first time being on TV. I was like, I want to be a star. Give, give, give me that lab coat. My degree is in performance and business. And they had me in a lab, just looking at beakers in a lab coat. They was like, give us science.

• 31:48Speaker 01

  That's performance.

• 31:50Laci Mosley?

  Technically, yes. But I was just, they were like, give us science, girl. Look at this green liquid in this tube and give us science. So I feel like the black guy in the lab coat is giving me more scam than the guy in the suit. The guy in the suit is giving like, I developed this and this is my big moment to take a picture. And guy in the lab coat is like, I do, I have the syringe sometimes.

• 32:12Laci Mosley?

  So now we have to say that this was a revolution, Dan.

• 32:17Speaker 01

  Okay.

• 32:18Laci Mosley?

  This, this new shrimp science because it used to take five days to do this type of testing. So now in two hours, I could be sitting in the restaurant and detect the fraud. They're like, why do they have a chemistry set over there and they ordering all of our fish? They ordered three buckets.

• 32:37Speaker 01

  Was there smoke coming out of table forty six?

• 32:41Laci Mosley?

  They specifically asked for a booth in the back.

• 32:43Speaker 01

  Right.

• 32:44Laci Mosley?

  And they said, all you can eat shrimp, give us the bucket, give us the, um, uh, blackened.

• 32:50Speaker 01

  That's right.

• 32:51Laci Mosley?

  Alfredo.

• 32:52Speaker 01

  That lady had a briefcase handcuffed to her wrist. That was weird, but.

• 32:56Laci Mosley?

  No, don't worry about it. Don't. I saw somebody in a lab coat and a Hanes T-shirt. I don't know what's going on over there. So typically seafood experts can identify shrimp based on physical characteristics. But when they're peeled and devained, it's harder to tell by the naked eye. So it's like when they got their, when the shrimp got the clothes on, we can tell where the barrels came from. You know, that's like, if you got a fitted cap on and some Timberlands, like we know you're from New York. But maybe like if you got some cargos on and some flip flops and, and, you know, the tread on me hat, we know you from Florida.

• 33:35Laci Mosley?

  But once the shrimp get naked, it's harder to tell.

• 33:39Speaker 01

  Yeah. Yeah. Shrimp, shrimp are, are crazy looking. It's so rare that you, that they're ever served whole. And I think a lot of people don't realize kind of how crazy a whole shrimp looks.

• 33:50Laci Mosley?

  I don't like a shrimp or a lobster served whole because, do you agree with this as a, like a food expert? Do you agree that like, obviously like shrimp and lobster are regarded as bottom feeders? And to me, like when they're in their shells, they kind of look like roaches. Like I feel like I'm eating a sea roach.

• 34:09Speaker 01

  Well, it's interesting you say that because, you know, like lobster was not always considered a fancy food.

• 34:14Laci Mosley?

  No, they served it in Alcatraz.

• 34:16Speaker 01

  Exactly, they served it in prisons. It was in Maine, they used to pull 20-pound lobsters out of the sea and feed them to prisoners. In fact, it was nicknamed the cockroach of the sea.

• 34:25Laci Mosley?

  Yep.

• 34:25Speaker 01

  So, yeah, I agree with you that, I mean, look, I think a lot of animals, when you kind of think too hard about what you're eating, or see them, you know, it can get a little, it creeps me out sometimes if I think too hard about it. But, yeah, those in particular, when you see the whole body, you're like, wow, like, it does the, kind of like a, like a prehistoric insect.

• 34:44Laci Mosley?

  What's the most delicious-looking animal before you eat it?

• 34:49Speaker 01

  Like when it's alive?

• 34:50Laci Mosley?

  Yeah, when it's alive, that looks like tasty.

• 34:53Speaker 01

  Oh.

• 34:54Laci Mosley?

  Now I'm trying to think. I was like, is there one that I'm like, ooh, we gotta cook that up?

• 35:00Speaker 01

  Yeah.

• 35:01Laci Mosley?

  Um, hmm, I've seen like a whole roasted pig, and I was like, that's fine, I think.

• 35:08Speaker 01

  Right, right, right. And, you know, you put an apple in his mouth, he looks happy.

• 35:13Laci Mosley?

  It's something about the pig already being naked. Mm-hmm, he looks happy, yeah. So typically, they can look at the characteristics, but obviously, we had that diagram up of the shrimp, and it's got all the weird legs and the eyes and stuff. Once they're naked, very hard. The new genetic test is more affordable, and it can provide on-site results, which is what we were talking about, them going in the back of the restaurant, getting the booth, and then ordering all the shrimp, and then having their, you know, science experiment. And they could go to seafood market, which, they smell so bad, but they look so cool. Have you been to a seafood market? I would imagine so.

• 35:47Speaker 01

  Yeah, yeah, definitely, right. The smell can be a lot, but like, yeah, it's still amazing to see all of them all laid out there on the ice, and it's kind of beautiful.

• 35:55Laci Mosley?

  And the way they toss them, it's something sensual about it, and I don't know, I just like to see men doing physical labor and not having podcasts. No shame in having a podcast, okay? Because you get out in the field there.

• 36:09Speaker 01

  Yeah, no, I hear you, that's fair, I'm not doing all that much physical labor, I will grant you.

• 36:13Laci Mosley?

  Okay, you made a whole pasta.

• 36:15Speaker 01

  Yeah, but I'll throw a bag of pasta at you.

• 36:18Laci Mosley?

  Like, Casca, tell you, you did, you did the manual man work of making a pasta, so this is not you, okay? I'm talking about people who just on the microphone, and that's all they do, and then they go home, and they don't build a house brick by brick. Like, what are you doing? So I love, I love to see a man just throw something, and I'm like, that's great for everyone.

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• 37:54Speaker 06

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• 38:05Speaker 05

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• 38:10Speaker 07

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• 38:39Laci Mosley?

  So they can do this anywhere, but it still doesn't answer the most important question. Why would anyone dare lie about shrimp?

• 38:46Speaker 01

  I would imagine it has to do with the cost. You know, you get, Gulf shrimp is probably more expensive. There's less of it. I mean, I, I think that in some parts of the world, they have massive farms where they can crank out just little, actual tons, like tonnage, tons and tons of shrimp. Uh, in the most economically efficient way. It might not be the most sanitary way, or the healthiest, or the like best for the environment, or the best for the shrimp. But they can make a lot of shrimp. They can grow a lot of shrimp really fast, really cheaply. And as a result, uh, they're able to bring the cost down. And then, and then on the restaurant side, when they claim that it's Gulf shrimp, they can charge a premium.

• 39:27Laci Mosley?

  Cause it was out just chilling in the Gulf. It's wild caught.

• 39:30Speaker 01

  Right. Well, that would be better, you know, and that would, but it would be more expensive, more expensive from the Gulf. And so the restaurant is gonna buy the cheaper shrimp, but then they're gonna mark it up and sell it as if it's the more in demand shrimp. You know, so that's, that's where you see, you see the scam.

• 39:44Laci Mosley?

  Let's see. I think your theory is right. Atlantic white shrimp are one of the most economically valuable shrimp species in the southern US. They are harvested from North Carolina to Florida along the Gulf of Mexico. With such high demand, restaurants can charge more, like you said, Dan. You know your shit. I'm telling y'all. This man knows his shit. Okay? If you have not been listening to his podcast, The Sporkful, you can go get an earful. Okay? It's exactly right. So restaurants are charging more for the coveted wild caught Gulf Mexico shrimp. While secretly slipping in less expensive imported shrimp species such as Pacific white shrimp.

• 40:28Laci Mosley?

  About 90% of shrimp consumed in the United States is imported, according to the US Bureau of Labor Statistics. So 90% of our shrimp does not come from here. It's, this is immigration shrimp.

• 40:44Laci Mosley?

  Investigators didn't name the restaurants defrauding people with fake local shrimp, but they did list a few restaurants that were operating truthfully. We salute you, Mr. Ed's Po'boy Shop and Porgy's Seafood Market. And let's look at this.

• 41:01Speaker 01

  So, so tho- those places were actually serving Gulf shrimp?

• 41:06Laci Mosley?

  Yes. So I love that this organization, C D, isn't a hater. They know 90% of places are doing this. So they didn't come out and list all the places where they're like, oh, the shrimp is lying to you there, girl. The shrimp is lying. They decided to just highlight some of the few that have 100% uncut, pure Gulf, American shrimp.

• 41:28Speaker 01

  Right. I like that. I mean, wha- uh, what C D ought to do, I mean, maybe they already do this, but you know, uh, this is where, uh, they can make some money here is they should have like a certification. And so like they'll certify that you're using, actually using Gulf shrimp. And then you can put on your menu, C D certified Gulf shrimp. And then when you see that on the menu as a, as a customer, you know that somebody has actually tested it. You know that you're getting what you're paying for.

• 41:53Laci Mosley?

  Yeah. Po'boy Shop, y'all should have certified shrimp in the window right next to your rating. And that way, if, if your rating is like a C or a B, you're like, but, but we got that real shrimp though.

• 42:06Speaker 01

  Yeah. If I was the owner of Po'boy Shop, I would be putting this, I, I have a big sign. Uh, I'd have it on the menu. I'd have it in the bathroom on the front door. Uh, most places aren't, don't actually sell you Gulf shrimp. Here at Po'boy's, we do sell Gulf shrimp. Look at this report from C D. Big bold letters, the part that says, we salute Po'boy Shop, you know? Yeah, play it up.

• 42:27Laci Mosley?

  Yeah. And then also start charging more, like get, get some tablecloths, uh, linens. You know, like really get the girls going that you are having the finest shrimp. Make the shrimp, like get tinier forks, you know, the tin forks, like really tell people it's a delicacy. Uh, get a Michelin star, you know, make this the Michelin star of scrims.

• 42:48Speaker 01

  Yeah.

• 42:49Laci Mosley?

  Like this is the best that you can get. The food looks amazing. It looks bomb.

• 42:53Speaker 01

  Where, where was that?

• 42:53Laci Mosley?

  It looks like they really care.

• 42:54Speaker 01

  Tampa?

• 42:55Laci Mosley?

  So this one is the other place that was recognized. This is Porgy's Seafood Market. And I can tell that Porgy's Seafood Market does not play about their food because, did you see those white ladies? Slow down. So the Instagram, they taking pictures of the food and everything. But there was one photo, go down a little bit more. So there was one photo of a white lady and she was hold, yup, there it is. This white lady has tiny chef tattoos. She's got on her, her like head bandana. She's got on her like hipster glasses. Um, the aprons are denim, honey. It's giving like kitschy, richy. And she's holding up a crawfish delicately with two hands, giving us face.

• 43:40Laci Mosley?

  Honey, this is so like, i- i- it's, it's giving Brooklyn. I know that's not where they are, but it's just giving farm to table, ocean to mouth. You know, like, run the price up, girl, cuz you got it. The vibes are immaculate. The tiny tattoos, it's giving, it's giving. I went to culinary school, it's giving cordon.

• 44:04Laci Mosley?

  Okay? The, a living, living, loving that we are highlighting the good people.

• 44:09Speaker 01

  Yeah.

• 44:10Laci Mosley?

  Here's how proud the head chef of non-fraud restaurant Parkway Bakery and Restaurant Inn. That's the name of it. Let me stop messing up their name. Parkway Bakery and Restaurant. So they a bakery and they're a restaurant. They said you could come in here and you, you, you could get, you could get a beignet and a shrimp today. I, I, I don't know how those match, but I'm here for them. So this is how proud they were of the wild-caught shrimp that they have that's local. Okay, so we're seeing it. This just look like a regular po boy to me. We have never fried a foreign shrimp and ever served it to our customer. I'll never even look at it as an option. My guy had on a paper hat.

• 44:50Speaker 01

  I'm a sucker, yeah, I mean, for- forget all the hipster stuff. I'm a sucker for a paper hat. I love a chef in a paper, uh, uh, paper chef's hats.

• 44:57Laci Mosley?

  What year was this video made in?

• 45:01Laci Mosley?

  When did they drop this joint? They dropped this five months ago. This man has a paper hat on in the 2024s and the 2025s.

• 45:11Speaker 01

  Yeah, I love it.

• 45:12Laci Mosley?

  He's not playing about his scrims.

• 45:14Speaker 01

  It reminds me, so I'm from New Jersey and there's a famous place in New Jersey called Rutt's Hut. They're famous for deep fried hot dogs. They've been there for about 100 years, like my grandfather used to go there. And all the guys who work there wear those same paper hats, like just plain white with like a single blue stripe. And I love, I love that look.

• 45:34Laci Mosley?

  And the hat is white. That's how I know the kitchen is clean. Cause he's not wiping his hands on the hat. The hat was white, tilted to the side, very pimp hat like. I, I really enjoy it.

• 45:46Speaker 01

  Yeah.

• 45:46Laci Mosley?

  It's giving Navy, it's giving I go out to the ocean and I fight the shrimps myself. Okay?

• 45:53Speaker 01

  That's funny. To, to me, my vibe on that guy is more like, I haven't left this restaurant in 22 years.

• 46:00Laci Mosley?

  Look at his skin. He does not see the sun. He is in Louisiana and he's pale. Okay?

• 46:06Speaker 01

  That's what I'm saying. I, I, I think that guy just go, has been through 10,000 of those white paper hats. He probably puts on three a day. He's always taking them off. I don't think he has any shirts that don't have the logo of his restaurant on them.

• 46:17Laci Mosley?

  No, it's what he sleeps in, goes to church in them.

• 46:21Speaker 01

  He is living it.

• 46:22Laci Mosley?

  He's like, he's all about shrimp. I know a scrump hates to see Justin Kennedy manager and head chef of Parkway Bakery and Tavern coming. Okay? They are shook.

• 46:33Speaker 01

  That's right.

• 46:34Laci Mosley?

  Okay? And I love that for him. He should brag, brag on your shrimp to, to let everybody know.

• 46:40Speaker 01

  That's right.

• 46:41Laci Mosley?

  So why does this matter? Subbing one shrimp species for another isn't against FDA regulations and federal law. And puts customers at higher risk of consuming tainted food. So that's why.

• 46:55Speaker 01

  Right. And, and also just like, you know, obviously is a big topic for you on your show here, Lacey, like you just shouldn't lie to people. You know, like if you tell, if you say on your menu that you're serving a certain type of shrimp, then that's what you should be serving and.

• 47:07Laci Mosley?

  It's against FDA law.

• 47:09Speaker 01

  You could, you could import shrimp and make something delicious, you know, it doesn't have to be Gulf shrimp. But if it's not, if you're gonna say it's Gulf shrimp, then it should be Gulf shrimp.

• 47:17Laci Mosley?

  If it tastes good, it tastes good. And in certain parts of Louisiana, like. Child, they just had six hurricanes. They're not like, is this locally sourced? Is this non-G? Is this locally sourced? Is this non-G?

• 47:29Speaker 01

  Look, I'm with, I'm mad, I'm with you 100%. I, I got nothing against frozen shrimp. In fact, I actually, this is gonna be controversial. I love a lobster roll. My mom's whole side of the family is from New England. I love a lobster roll.

• 47:39Laci Mosley?

  Oh, I love a lobster roll.

• 47:40Speaker 01

  Now, I actually like lobster rolls better when they're made with frozen lobster meat. Than with fresh, pre-frozen.

• 47:48Laci Mosley?

  What?

• 47:49Speaker 01

  I, I talked to a-

• 47:50Laci Mosley?

  You don't want the lobster just right after it was fighting for his life?

• 47:53Speaker 01

  No, because-

• 47:54Laci Mosley?

  You don't want it freshly murdered and on a bun?

• 47:58Speaker 01

  No, I want it to have time to think about what it did, Lacey.

• 48:04Laci Mosley?

  You want cryo lobster?

• 48:07Speaker 01

  You know, I find that the meat is more tender, what, after it's been frozen. And I think that when it's fresh lobster, it's a little bit kind of chewier and slimier. And I don't like that texture quite as much. It does have more flavor, but like, honestly, I don't love the flavor of lobster. It doesn't have a ton of flavor. I want that, that soft and tender texture with that brininess and then with the mayo and then the buttery lobster roll. Like, that's what I'm here for, is that, is that combination.

• 48:32Laci Mosley?

  Mayo roll, so maybe that makes a difference. I like, I like it with butter and, and that's, and a lemon and that's it. And I like my lobster, like, freshly traumatized. I want it to just still be saying, "Help!" Like, when they put it down on, on a plate. I wanna taste the trauma of it just went in the boiling water. It's hot!

• 48:53Speaker 01

  Yeah.

• 48:53Laci Mosley?

  So, but I understand.

• 48:55Speaker 01

  But the, the point I'm making is like, I'm not judging people who are serving imported shrimp or frozen shrimp or whatever. I'll eat it all and I love all of it. I'm just saying that like, places should be honest about what they're serving.

• 49:05Laci Mosley?

  I don't even ask. And now, I feel like if you're a foodie out there, we just gave you something very annoying for you to do at a restaurant. Like, you can now go in a restaurant and be like, "Is this really from the Gulf?"

• 49:17Speaker 01

  And if they say yes, you, you break out your testing kit.

• 49:20Laci Mosley?

  You break out your testing kit. Okay? And you get your syringe out. You put your doctor's coat on over your Hanes T-shirt.

• 49:28Speaker 01

  Yeah.

• 49:28Laci Mosley?

  You put your doctor's coat on over the shirt you bought in the airport that says like, "All I got was this lousy T-shirt." And then you get to work as a scientist.

• 49:37Speaker 01

  That's right.

• 49:37Laci Mosley?

  Get a paper hat, too, and put it on the side. Let the girls know that you really know shrimp. We all know, now we can all be a connoisseur. Isn't there anything better than being a connoisseur? I love people who are like mild alcoholics who are like, "Oh, the tannins, the, the, the stone fruits." And it's like, you wine tasting every day.

• 49:58Laci Mosley?

  You know, but that's, that's cool. Live your life. Um, but yes, again, to reiterate, it's against FDA regulations and federal law. So it puts customers at higher risk of consuming tainted foods. No shrimp containing antibiotics is supposed to be sold in the US, according to law. But farmed shrimp from India and Vietnam tend to contain antibiotics. So if you're allergic to something in the antibiotic family and then you get a bucket of antibiotic fried, that might be a problem. I don't want to eat fried amoxicillin, so I understand.

• 50:33Speaker 01

  I mean, amoxicillin is delicious, though, we should say. I always wanted-

• 50:38Laci Mosley?

  You're right, it is so tasty.

• 50:39Speaker 01

  I always wanted there to be an amoxicillin ice cream flavor.

• 50:43Laci Mosley?

  Hey, hey, hey, don't give people ideas, okay? We already got charcoal, activated charcoal.

• 50:49Speaker 01

  That's right.

• 50:49Laci Mosley?

  Why not antibiotics?

• 50:52Laci Mosley?

  They may not be harmful in small doses to consumers, but overusing them globally results in super bacteria that resists all drugs. Hmm, that's one for the anti-vaxers. Y'all, stop eating that shrimp!

• 51:06Speaker 01

  Yeah.

• 51:07Laci Mosley?

  So, plus, the fakery is killing the American shrimp industry, which brings in more than a billion dollars to Louisiana each year alone. The low cost of important, like imported shrimp from countries like India and Vietnam and Ecuador is sinking local fishermen and women who cannot compete with the lower prices and the antibiotics. John Williams, the executive director of the Southern Shrimp Alliance. They got an alliance? People really care about shrimp? I didn't know that they got an alliance. They got a seedy organization that investigates. They got lab coats. Damn, shrimp is big business. This reminds me of like Bubba Gump shrimp. I don't know why I'm going to, um...

• 51:48Laci Mosley?

  What's that Tom Hanks running movie?

• 51:50Speaker 01

  Oh, Forrest Gump.

• 51:51Laci Mosley?

  Yeah, Forrest Gump.

• 51:52Speaker 01

  Right.

• 51:53Laci Mosley?

  You know how people describe it as the Tom Hanks running movie?

• 51:57Laci Mosley?

  I'm accurate.

• 52:00Laci Mosley?

  Yeah, I did not know shrimp was like this. Now I feel like there's like a shrimp mob, like people are out on the docks like breaking knees for, you're shrimping on my turf.

• 52:08Speaker 01

  Well, I'll tell you something, Lacey, this is, this is kind of what I consider kind of a, a red flag as someone who is on the lookout for scams, which is like,

• 52:18Speaker 01

  when something is too abundant, you have to ask yourself, like shrimp are small. So you get a plate of shrimp, there could, there could be a lot of shrimp on there. There's shrimp in so many restaurants, in so many places all over America, like, how do we get this many shrimp? You know, and it's sort of like, they can't all possibly have been caught just in the Gulf of Mexico, like, like, there, there probably, there couldn't be enough shrimp there. I, I haven't crunched the details of the numbers, but just like on a pure gut check.

• 52:45Laci Mosley?

  Let's just go to the expose, this is a documentary now.

• 52:48Speaker 01

  Like, just on a gut check level, like, I'm sort of like, huh, what? You know, like, there's a farm down the street from me where I live outside New York City here, and they sell, they have chicken, they have chickens running all around the farm, and they have eggs, the fresh laid eggs from the chickens. And I sometimes will buy chicken there because I like to support them, even though it's kind of expensive. Well, one time, I was kind of last minute, I had friends coming over, I said, you know, I need 16 chicken thighs. I called them up, I said, you guys have 16 chicken thighs? He was like, yeah, no problem, we'll wrap them up for you, they'll be ready in 10 minutes. And I went and picked them up and left, and I thought to myself, because I had always assumed that the chicken that they were selling there was like, the chickens that you see playing out there

• 53:26Laci Mosley?

  Yeah.

• 53:26Speaker 01

  in their front yard. Like, this is the most local possible chicken I could get.

• 53:30Laci Mosley?

  That as soon as you ordered 16 chicken thighs, they, someone was like,

• 53:34Speaker 01

  Yeah.

• 53:35Laci Mosley?

  They broke their neck.

• 53:36Speaker 01

  And I thought, I heard them sharpening the hatchet in the background. And I was like. And I was like, wait a second, like that was too much chicken too fast. Like, how do they have this many thighs? And then the next time, and then I asked them, and they said, oh, no, the chickens that you see running around here, they lay the eggs, but we actually get our chicken. They said it comes from a farm in upstate New York where they have more space, which, which may be true. Um, I don't know, but it was that same sort of spidey sense of like, wait a second, like this math doesn't really make sense. That, how could they have this many thighs ready if the chickens are coming from right here?

• 54:07Laci Mosley?

  Well, if I tell you I'm selling chicken and you don't see the, them running around like, then something is amiss. Like, you gotta have the vibes, gotta have the accoutrement, you know what I mean?

• 54:18Speaker 01

  They, they had the vibes. They, they, there's a red barn, there's chickens running all around the parking lot.

• 54:23Laci Mosley?

  Okay, the barn gotta be red. I'm not fucking with no brown barn.

• 54:26Speaker 01

  Yeah. It's, it's like right out of the, you know, exactly what you would picture. They got a little pond there, the chickens are in their coop and all that. So I'm like, well, this must be where the chicken's coming from. It's local chicken. I'm supporting this local farm, local chicken. And then it turns out it's coming from, you know, 10 hours away or whatever.

• 54:42Laci Mosley?

  So it is, it does feel deceitful because it's like, I thought I was local. Like, you wanted local and they were like, no, we actually get this from upstate. I don't want to go to a chicken farm that's like mid-century modern, like all glass windows. They're like, no, no, no, no, we, we make the chicken here. We, it's local. So I understand what you're saying.

• 55:01Speaker 01

  Yeah.

• 55:01Laci Mosley?

  So the director of the Southern Shrimp Alliance, which represents shrimpers in multiple states, said family-owned shrimp businesses operating out of the port of Tampa are struggling to survive while local restaurants bamboozle customers into thinking locally caught shrimp are being served. So remember Tampa was down bad. I'm not surprised by that. It's Florida, Florida gonna do crime. Florida go Florida, Florida man go Florida scam. That's what they do. And so 96% of their shrimp failed the test, like the litmus test of like real Gulf shrimp. And I, and it's killing the real girls in the town. So here's how serious the problem is, according to founder of Seed. And we have a little video here of this. So this is a real problem, y'all.

• 55:45Laci Mosley?

  Like, this is harming communities. The communities are being hollowed out. The infrastructure is slowly down. And a whole culture is being destroyed. Not the culture. Or extremely damaged by the effects of this substitution. Damn, so this is destroying the culture, what they're doing. And both Louisiana and Alabama have new laws requiring restaurants to sell imported shrimp to, if they sell imported shrimp, to include a notice on their menus telling customers the shrimp is imported and listing the country of origin. So they said, if you're gonna import, you gotta tell people about it. And that's good for the customers because then you're not paying that premium price because we are all informed.

• 56:30Laci Mosley?

  So this has been going on forever. There's been similar genetic studies that have found fish fakery all over the menu beyond just shrimp. In 2019, DNA tests showed that about 21% of the fish researchers sampled was not called what it was on the menu. Sea bass was mislabeled 55% of the time, and you know they mark up some sea bass. Okay, snapper was mislabeled 42% of the time. Now that's making me think of sushi restaurants and I love me a little red snapper. So this is pissing me off. So instead of sea bass, they get giant perch or Nile tilapia fish, which you can go catch them in the local lake. And the fish will be less expensive and lower quality. So they're just out here

• 57:15Laci Mosley?

  faking the funk and making you pay more for the fish. So I can tell the difference between tilapia, carpies and sea bass because I'm country. So you can't put a catfish on my plate and tell me it's sea bass. Like, don't play in my face. Suppose a Dover sole was actually walleye fish, fake snapper was actually something called lavender job fish. And a 2017 investigation of the mislabeling problem in Los Angeles sushi restaurants. Now that this is hidden close to home.

• 57:54Laci Mosley?

  They found that forty seven percent of the fish tested was mislabeled. One famous mystery remains unsolved and it involves a multi-year legal battle over Subway tuna. So we all owe Jessica Simpson an apology because maybe it was chicken.

• 58:13Speaker 01

  I gotta say, Lacey, I'm realizing now that I might act, I have, I'm guilty of attempted fish fraud.

• 58:20Laci Mosley?

  No, well.

• 58:21Speaker 01

  Yes, because my wife loves some flounder, but the flounder at the fish market is the most expensive of the flaky white fish. So I'll be like, oh, I'll just get some tilapia. Oh, I'll just get some cod. I'll get this other one.

• 58:32Laci Mosley?

  So you're scamming your wife.

• 58:33Speaker 01

  And, and maybe, you know, because it's like half the price. The flounder is like twenty dollars a pound. And she loves her flounder, but she doesn't.

• 58:40Laci Mosley?

  Now I know why she was doubting your cascatelli. She, because she, I think she believes in you as a person and a husband. Y'all been married for fifteen years.

• 58:48Speaker 01

  Yeah.

• 58:48Laci Mosley?

  But when it comes to food, you done scammed her out of that fish. She was a good wife and was like, oh, this flounder is so good. Just like from Nemo, but she knew, she knew.

• 58:59Speaker 01

  Yeah, she, no, she, she can tell the difference. She, she, she busted me.

• 59:02Laci Mosley?

  Special pasta that's amazing. She was like, you can't make that pasta.

• 59:06Speaker 01

  That's right.

• 59:07Laci Mosley?

  Because you done lie, fish frauded me our whole marriage.

• 59:11Speaker 01

  Yeah.

• 59:13Laci Mosley?

  So the Subway tuna fraud basically is that people didn't know if the tuna in the Subway sandwich was actually tuna. And that had been a question dogging customers in the world's largest chain restaurant since 2021. And you know, tuna's a big sell there. They put a lot of it on there. Like, I wouldn't be surprised. There were other rumors about Subway making bread with styrofoam. Like, Subway's had some tough times when it comes to PR. Um, we all remember Jared and we want to forget him. So Subway defended itself, insisted it only use high-quality, premium, a hundred percent real tuna. And they even launched a website called SubwayTunaFacts.com.

• 59:53Laci Mosley?

  I'm sorry, if you have to do all of that, I'm curious if it's really tuna. That's like, that's, that's like when companies come out, like I remember McDonald's coming out with a nugget ad and they were like, oh, white meat. And I, we were like, what was it, what was it before? Because why are you telling us?

• 1:00:14Laci Mosley?

  I was like, I have a clothing shop and we're like, all real clothes.

• 1:00:17Speaker 01

  Right.

• 1:00:17Laci Mosley?

  Definitely real.

• 1:00:18Speaker 01

  Right, right, right.

• 1:00:19Laci Mosley?

  Go to our website.

• 1:00:20Speaker 01

  All the shirts have two arms.

• 1:00:27Laci Mosley?

  All the shirts have two arms. Don't, go to our website.

• 1:00:30Speaker 01

  Yeah, right, right, right. Lacyshop2armsshirts.com and see the real facts.

• 1:00:36Laci Mosley?

  Because that's a propaganda out there about us. The New York Times got involved and they published an investigation after the lawsuit was filed in 2021. Wearing a reporter sent in some Subway tuna to a food testing lab that found either Subway's tuna was so processed that any amounts couldn't be found by testing. Or that a substance other than the fish was being used in the sandwiches. So it's been processed so much that we don't even know if it's tuna or they got some funa up in there.

• 1:01:07Laci Mosley?

  They were like, you said tuna? Oh, we thought you said funa.

• 1:01:10Speaker 01

  Yeah, yeah, no, we get the best funa around, though.

• 1:01:13Laci Mosley?

  Plaintiff said that they had severe morning sickness and debilitating conditions. Just put what you put in the food, guys. Like, please, like, don't have us have the food brigade come in and test. So I want to do this scammer of the week real quickly with you, Dan, because we're about to run out of time.

• 1:01:30Speaker 01

  Yeah.

• 1:01:30Laci Mosley?

  So in Pennsylvania, thieves stole $40,000 worth of eggs from the back of a distribution trailer on February 1st. This happened this year. The culprits got away with 100,000 eggs.

• 1:01:42Speaker 01

  Wow.

• 1:01:43Laci Mosley?

  That's $40,000 now, 100,000 eggs.

• 1:01:45Speaker 01

  I feel like it's more than that.

• 1:01:47Laci Mosley?

  Right? I feel like that's like a million dollar heist now.

• 1:01:49Speaker 01

  Yeah, right.

• 1:01:50Laci Mosley?

  Also, the fact that we're heisting eggs really shows where our economy is. Like, Ocean's Eleven used to be like, we go break into the museum and get the diamond of, you know, ore or some shit.

• 1:02:00Speaker 01

  Right.

• 1:02:00Laci Mosley?

  And now, now it's egg heist. Now it's like, we got people on the inside of Pepperidge Farms.

• 1:02:08Speaker 01

  I'm trying to do some quick math here. So like, if you can, right now, if you can get a dozen eggs for $4, you're doing okay.

• 1:02:15Laci Mosley?

  Right. I've been seeing six.

• 1:02:16Speaker 01

  Yeah, I've seen six, seven, eight.

• 1:02:18Laci Mosley?

  Eleven.

• 1:02:19Speaker 01

  Trader Joe's has them for three and change. That's where we've been getting ours. But so, let's say, to pick it up in the middle, you get a $4 dozen of eggs. That's 33 cents an egg. Times 100,000 eggs you got?

• 1:02:31Laci Mosley?

  Mm-hmm.

• 1:02:31Speaker 01

  It's, yeah, you said $40,000 worth of eggs?

• 1:02:35Laci Mosley?

  Yes, that's what they said.

• 1:02:36Speaker 01

  That's about right, okay.

• 1:02:38Laci Mosley?

  But the, but a full trailer of, like, large eggs is actually worth around $150,000 or $200,000. So you're right, like, if they got a full trailer, it's worth way more. Eggs are one of the hottest commodities right now in the country. Also with bird flu spinning the block, hens aren't really giving like they used to. And we know that egg prices have gone up. I, I'm not shocked that people are stealing eggs. Waffle House alone serves 700, Waffle House alone serves 272 million eggs per year.

• 1:03:13Speaker 01

  Wow.

• 1:03:13Laci Mosley?

  Making it the chain's most ordered item over hash browns, which is like 153 million. Even over waffles, which is 124 million. Everybody's getting eggs at the Waffle House. They're getting eggs on a beat down, like.

• 1:03:27Laci Mosley?

  And now they gonna be in there fighting over the eggs.

• 1:03:29Speaker 01

  And Waffle House added a surcharge to all their egg items.

• 1:03:33Laci Mosley?

  Did they?

• 1:03:33Speaker 01

  Yeah, they added a surcharge because the prices have gone up so much. If you order eggs at Waffle House right now, there's a surcharge.

• 1:03:38Laci Mosley?

  Now, if I fight the chef, can I get the regular price?

• 1:03:42Speaker 01

  Depends on whether or not you win.

• 1:03:45Laci Mosley?

  I feel like if you win a fight with the chef while they're cooking, they gotta give them to you a regular price.

• 1:03:49Speaker 01

  I think that's very fair.

• 1:03:51Laci Mosley?

  That's like a coupon at Waffle House. If you beat, if you beat up an employee, your meal is half off.

• 1:03:55Speaker 01

  Yeah.

• 1:03:56Laci Mosley?

  Yeah.

• 1:03:57Speaker 01

  Free with one ass whooping.

• 1:04:00Laci Mosley?

  If you beat us up, your meal is free. You know how they would have places, like, if you eat the whole, like, 50-pound steak, it's free? Yeah, no, I feel like Waffle House needs to have a new policy. They're like, "Come on in."

• 1:04:13Laci Mosley?

  It's Fight Night Friday at Waffle House. If you beat up a worker, your meal is free.

• 1:04:18Speaker 01

  That's right.

• 1:04:19Laci Mosley?

  You won't, though, that's why they stay in business, because, um, you won't. They literally go to UFC and like, they're like, "Look, once you end your career here, there's a place for you at Waffle House." You'll never, you'll never have to worry about working, okay? But Dan, this has been so lovely. Thank you so much for being here.

• 1:04:36Speaker 01

  Thank you. Thanks so much for having me. Now I want to go eat some shrimp.

• 1:04:39Laci Mosley?

  Oh, my goodness, I do too. We always ask on this podcast, where would you like to be found?

• 1:04:44Speaker 01

  Oh, um, check out the Sporkful podcast, anywhere you get your podcasts. If you like stories about food, if you love to eat, if you want to come hang out. Um, my pasta-shaped caskatelli is in some stores, or you can order it online from Svolini, which is the company that makes it. That's S-F-O-G-L-I-N-I dot com. And, uh, yeah, my cookbook is Anything's Pasta-ble.

• 1:05:04Laci Mosley?

  Yes, uh, we will be getting into all of that. Well, thank you so much, Dan. I really appreciate your insight and your pasta is bomb. So congratulations, Zams. I gotta follow you so I can see what's going on in Italy when you take people on this tour, because I'm very interested.

• 1:05:19Speaker 01

  Yeah, yeah, do it. Yeah, on Instagram, I'm at the Sporkful.

• 1:05:23Laci Mosley?

  At the Sporkful, okay. I'm putting that in my phone right now.

• 1:05:26Speaker 01

  Awesome. All right. Thanks, Lacey. Appreciate it.

• 1:05:27Laci Mosley?

  And if you want to follow me, D-I-V-A-L-A-C-I, Diva Lacey, on all platforms to get into my shenanigans. And if you want to see the photos from this episode, and I know y'all do because you harass me about them, Scam Goddess Pod on Instagram. If you want to talk to me personally, Scam Goddess Pod on Twitter. I will not call it X because that's not what its mama named him. Okay? Listen, y'all know I got Scam Goddess TV show out right now on Hulu. You can stream all of the episodes. Going Dutch from Fox airs on Fox, but also next day Hulu if you want to see me as a military scammer.

• 1:06:09Laci Mosley?

  So get into that as well. And my book, Scam Goddess, is available online and also in bookstores near your area. Get into the scams. They are all different. I know I gave them the same name. That's the scam. But they're all different. So get into it. Congregation, um, stay scrimping. Scam Goddess. This has been an Earwolf Production in association with Team Coco. Scam Goddess stars and is hosted by me, Lacey Mosley, AKA Scam Goddess. Our producer is Jessica Cisneros, and our audio engineer is Rich Garcia. Research for the show is conducted by Kate Doyle. Stay scheming.

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