Pod Insights No Such Thing As A Fish No Such Thing As A Second-Placed Helmet About this episode Zoe Lyons joins Dan, James and Andy to discuss road runners, sharks and Eddie the Eagle.
Visit nosuchthingasafish.com http://nosuchthingasafish.com for news about live shows, merchandise and more episodes.
Join Club Fish for ad-free episodes and exclusive bonus content at apple.co/nosuchthingasafish http://apple.co/nosuchthingasafish or nosuchthingasafish.com/patreon http://nosuchthingasafish.com/patreon
Transcript 12,182 words · 10 speakers
0:00 Speaker 00 ChatGPT for Teens is designed to help teens learn, think critically, and grow their skills. ChatGPT for Teens supports active learning by breaking concepts down rather than giving teens the answer. Study mode helps teens work through problems, and interactive quizzes test their knowledge and provide immediate feedback. Safety protections are on by default, and parental controls offer families additional options, like setting study hours and quiet hours. Visit chatgpt.comPARENTS to learn more.
0:28 Speaker 01 Hi everyone, welcome to this week's episode of No Such Thing as a Fish, where we were joined by the incredibly funny and the absolutely charming Zoe Lyons. If you watch QI, which I bet you do if you listen to this, then you will know all about Zoe. She's always fantastic when she comes on our show. She's also brilliant on all the other things she does. Mock the Weak is probably what I mostly associate her with. But yeah, she's a brilliant comedian. She's so funny, she's so nice, and so quick. I mean, all these comedians are, but Zoe, honestly, she is so quick off the blocks. It's unbelievable. And actually, what a nice segue. She has a podcast out all about running. Her podcast is called The Running Joke. It's with her and Esther Menito, and they
1:12 Speaker 01 just talk all about running. You don't have to be a fast runner to enjoy it. It's for everyone, really. Even if you just plod along at your own pace, it's for you. It's extremely accessible. It's extremely funny, as you would expect everything to be that involves Zoe, and highly recommend you get that. It's called The Running Joke, and you get it wherever you get your podcasts. While I'm here, like always, I should remind you about Club Fish. Go to patreon.com/clubfish. If you would like to get involved there, just sign up. You don't need to give us any money, and you will get extra little bits every now and then, like a newsletter that we're currently doing, which has lots of behind the scenes stuff. Or you could give us a little bit of money every month, help support the podcast, and you can get ad-free episodes, you can get bonus content,
1:55 Speaker 01 you can get merch, you can even get a shout out on our other show, Little Fish. There's all sorts there for everyone. Go to patreon.com/clubfish to learn more about that. But in the meantime, please enjoy this show, which I'm absolutely certain you will, with the incredible Zoe Lyons. Okay, on with the podcast.
2:31 Speaker 02 Hello and welcome to another episode of No Such Thing As A Fish, a weekly podcast coming to you from the QI offices in Hoburn. My name is Dan Schreiber, I am sitting here with James Harkin, Andrew Hunter Murray and Zoe Lyons. And once again, we have gathered round the microphones with our four favourite facts from the last seven days. And in a particular order, here we go. Starting with fact number one, and that is Zoe.
2:56 Speaker 03 Thank you very much. And I've brought a lovely little fact along for you this week. Apparently researchers have discovered that humans may have evolved to run long distances as a result of their endurance pursuit hunting skills.
3:13 Speaker 02 Okay.
3:14 Speaker 03 So the idea being that humans would pursue its prey for long, long periods of time to exhaust it. They'd use a technique of sort of running in the, in the heat predominantly, just so, so that the animal would become completely exhausted and suffer from heat exhaustion, eventually tire. We don't know how long it would take to tire, but I'm guessing quite a while if you're a deer.
3:40 Speaker 01 Quite a while, because over one mile, almost every animal in the world beats us.
3:44 Speaker 03 Yeah.
3:45 Speaker 01 Or at least any mammal, not like, not insects don't, but like a house cat would absolutely batter us over a mile.
3:51 Speaker 03 Yeah.
3:52 Speaker 01 But the further and further we get, the closer we get to them. And eventually, over a couple of days, we beat everyone.
3:58 Speaker 02 And is that, is that because we've got things like energy buzz?
4:01 Speaker 03 Yeah.
4:02 Speaker 02 And supportive shoes. It's largely Gatorade that has helped us become the dominant species.
4:07 Speaker 03 It's because we've got a good audiobook going on, we don't want to stop.
4:10 Speaker 01 Yeah.
4:11 Speaker 03 Whereas cats, silly things, don't listen to things like that.
4:14 Speaker 01 There are loads of different reasons, but it's all due to our anatomy, right?
4:17 Speaker 03 Yes, yes. So we've got longer legs, we've got a longer leg, but also we've got, I'm going to say, cracking buttocks.
4:25 Speaker 02 Do we?
4:26 Speaker 03 Yeah, we've got really good buttocks that help us.
4:28 Speaker 02 Thank you for noticing, thank you for noticing.
4:30 Speaker 01 You're the first guest we've ever had who noticed that.
4:32 Speaker 03 Yeah, cracking buttocks. It can absolutely, it's the only reason I'm on the podcast is to sit around with a selection of absolutely cracking buttocks.
4:41 Speaker 01 Cracking buttocks is a great name for a podcast.
4:43 Speaker 03 It is, isn't it? But we've got cracking buttocks, we've got long tendons and we've also got an incredible ability to sweat profusely.
4:53 Speaker 01 That has been mentioned.
4:56 Speaker 03 Yes, yes. We're cracking a window in a minute. So it means that whereas a deer or another mammal might suffer with the heat over the long, long endurance runs, we are able to literally sweat it out.
5:09 Speaker 04 We can just get it, radiate it and chuck it away. That's really good. I also read that the upright thing is really interesting because us being upright means that when we're running, we can separate breathing in and out and our strides, right? If you're a quadruped and you're running with your legs going in and out, you're sort of moving like an accordion, you know?
5:29 Speaker 03 Oh, yes.
5:30 Speaker 04 So you're sort of, you're sort of having to time your breathing, you're getting squeezed at various points. And this, of course, is why horses and dogs are famously bad runners.
5:37 Speaker 01 I'll tell you what, when I do run it, I sound a bit like an accordion when I'm wheezing.
5:43 Speaker 03 That wheezing sound.
5:44 Speaker 04 But we can breathe independently of our stride, which is helpful when you're running a very long distance.
5:51 Speaker 01 Although, Zoe, you run a lot, right?
5:52 Speaker 03 Yeah, I've gone through phases of running a lot. I am now getting back into it and I really, really, it really took off me during the pandemic when we could do nothing else. So I started running and didn't really stop.
6:03 Speaker 01 Like Forrest Gump.
6:04 Speaker 03 Yeah, sort of out of fear. And it culminated in my brother and I running from London to Brighton. So we did, yeah, we did that.
6:13 Speaker 04 What is that? How long is that?
6:15 Speaker 03 That's 100 kilometres. Which sounds more, it's 60 miles, but I always say 100 kilometres because I think that sounds more impressive.
6:19 Speaker 04 Triple figs, isn't it?
6:20 Speaker 03 Yes.
6:21 Speaker 01 Is there a big old hill right near the end?
6:23 Speaker 03 Right, right at the end. Very, very close to the end.
6:28 Speaker 04 Ditchling beacon.
6:29 Speaker 03 It is Ditchling beacon. It's an absolute bastard.
6:32 Speaker 04 Why has it been a nightmare for you, Andy? Well, I cycle London to Brighton sometimes.
6:36 Speaker 03 Yes, everybody complains about that when they cycle it.
6:38 Speaker 04 It's a real pain.
6:39 Speaker 03 And it's quite a thing right at the end. And we hit it, you know, it was like two o'clock in the morning by the time we hit that.
6:46 Speaker 04 So did you do it in one go?
6:47 Speaker 03 We did it in one go, yeah.
6:48 Speaker 04 Oh, my goodness.
6:49 Speaker 03 Yeah, it took a very, very, very long time.
6:50 Speaker 01 The reason I asked you that, Zoe, is because when I was running, you tend to, you do breathe on your steps, don't you? It's like a rhythm. You try and breathe when you're stepping.
7:00 Speaker 03 Yeah.
7:01 Speaker 01 Is that right?
7:02 Speaker 03 Well, I, now that I'm getting back into my running and I just did a half marathon a couple of weeks ago. I have a sort of meditative thing in my head where I asked a long distance runner once, he used to run hundreds of miles. I said, what do you think about? And he said, I just go one, two, three, one, two, three. And I went, really?
7:19 Speaker 02 Psychopath.
7:19 Speaker 03 Yeah.
7:20 Speaker 02 Sorry.
7:20 Speaker 01 Because he waltzing.
7:21 Speaker 03 He was just one, two, three, yeah.
7:25 Speaker 03 Skip ball change, skip ball change, one, two, three.
7:28 Speaker 01 And shuffle, shuffle, shuffle.
7:29 Speaker 03 Shuffle, shuffle, yeah, yeah.
7:30 Speaker 01 I mean, he did pretty well, but his partner did it backwards.
7:32 Speaker 03 Yeah, yeah, yeah, yeah, exactly. When they came to the lifts, it all fell apart. But I do that now when I'm running. I got, but I don't, I don't stop at three. I go to eight. And it really helps with the breathing. It's one, two, three, four, five, six, seven, eight. And it becomes so meditative. It becomes so meditative and it sort of tunes into your way of thinking and the sort of flow of your brain and the flow of your breath and.
7:55 Speaker 02 Do you know what might have happened to you during that one run between London and Brighton? At the end of it, you would have been shorter.
8:01 Speaker 03 Yes, possibly.
8:02 Speaker 02 You would have been about half an inch shorter.
8:04 Speaker 03 Yes.
8:04 Speaker 02 Because your spine gets so compressed as you're running that you literally lose height. So that would have recovered about twenty to forty eight hours afterwards. But because of the length that you ran, not only might you have been shorter, but your brain might have been six percent smaller.
8:19 Speaker 03 Wow.
8:19 Speaker 02 Or up to six percent smaller.
8:21 Speaker 03 Really?
8:22 Speaker 02 Yeah.
8:22 Speaker 03 Well, I mean, I did question every moment of it after, like, there was a bit where I was going, why on earth are we doing this?
8:30 Speaker 02 Well, this is, it's what ultra marathon runners experience and it's basically when your body has run out of things to burn or is running out of things to burn. There's a fatty substance in your brain that coats around nerve cells called myelin and your brain just starts eating itself.
8:44 Speaker 03 Oh, my goodness.
8:45 Speaker 02 Yeah. And that takes like six months to recover from.
8:47 Speaker 03 Are you serious?
8:48 Speaker 02 Yeah. So you might have been half an inch shorter and six percent less intelligent.
8:51 Speaker 03 I was absolutely delirious by the end.
8:54 Speaker 02 Right.
8:54 Speaker 03 I was completely delirious by the end. It does awful things to your body. I hadn't trained running and eating and my, I, I told my brother this as we set off and he went, oh my God, really? I said, yeah, I'll be fine. He went, you mean, you've never run and eaten at the same? I went, no, I'm sure it'd be absolutely fine. Anyway.
9:11 Speaker 01 Can't you stop?
9:12 Speaker 03 Well, I mean, yes, but it's, but it's, but it's your body can't quite digest it. Let me just say it was quite catastrophic.
9:20 Speaker 01 Oh.
9:20 Speaker 03 Yeah, yeah, it was. I finished the race, but not in the shorts I started in. Yeah.
9:26 Speaker 04 Lot.
9:26 Speaker 01 Understood.
9:27 Speaker 03 Yeah.
9:28 Speaker 04 Understood.
9:28 Speaker 03 Yeah.
9:28 Speaker 04 Passage to see.
9:29 Speaker 03 Yeah.
9:31 Speaker 04 That was a cracking butt.
9:33 Speaker 03 There's a definite cracking butt on that one.
9:35 Speaker 04 I was reading about this. So ultramarathons can induce consequences of all sorts through the body.
9:42 Speaker 01 We're all adults here. Come on, Andy. What do you mean?
9:44 Speaker 04 Okay, this is a piece on, I think it was Running World. If you've ever seen post-race urine samples, you will know that things can be bad. I have seen a few pee cups after hot, grueling ultramarathons, and they could serve as the set location for my next big game show. Coca-Cola, tomato soup, or urine.
10:02 Speaker 03 Wow.
10:04 Speaker 01 Yes.
10:04 Speaker 04 It can be brown, it can have pulp, apparently.
10:08 Speaker 03 Pulp?
10:08 Speaker 04 It can have bits.
10:09 Speaker 03 Like orange juice?
10:10 Speaker 04 Yeah.
10:11 Speaker 03 Oh, God.
10:12 Speaker 04 You don't want to know what that is, apparently. I mean, it gets...
10:14 Speaker 01 Oh, gosh.
10:15 Speaker 03 But, yeah, I guess if it like, like, I've had friends who've done, like, the Marathon de Sable in the Sahara. And that, you know, that is intense, absolutely intense. And the level of dehydration must be just, yeah.
10:28 Speaker 01 Yeah, yeah.
10:29 Speaker 03 You'd be wheeing out all sorts of it. Well, dust, I would imagine, by the end of that.
10:33 Speaker 04 Oh, dear.
10:34 Speaker 03 Yeah.
10:35 Speaker 04 Yeah.
10:36 Speaker 01 So the idea that we've evolved to run is also the idea behind maybe barefoot running. Some people think it's healthier to run without shoes than it is to run with shoes. And I think the studies look at it and probably say that it's better to be barefoot than to just get a pair of trainers off the shelf. But if you get really specialist trainers, they're probably better still.
10:59 Speaker 03 They're so bouncy these days. Honestly, I'm wearing basically two mattresses strapped to my feet. It's, I've got a new pair of shoes and they are bouncy. Yeah, yeah, yeah. And they do help with the knees and everything, because I'm getting older as well. So it's, you've got to be careful of the joints and everything. So, yeah, two big, bouncy pairs of shoes.
11:18 Speaker 01 Speaking of bouncy, some people think that the obvious next step from barefoot running is completely naked running.
11:24 Speaker 04 Oh.
11:25 Speaker 03 I'm gonna, I'm gonna disagree with that and just say... Chaffing. Chaffing is bad.
11:31 Speaker 04 I was thinking there would be less chaffing if there was less clothing.
11:34 Speaker 03 No, skin on skin is not good. It's not good, yeah.
11:37 Speaker 01 But there are some manufacturers that make something called naked shorts. They're about as naked as you can get with, but they're still shorts, they still preserve your modesty.
11:46 Speaker 04 Right.
11:47 Speaker 01 But they're like, you can hardly feel that they're on there.
11:50 Speaker 03 I was talking to somebody about this the other day, about naked running, funnily enough. And the thing is, you know, with sort of high-tech running gear, it's designed to sort of pull the moisture away from the skin. So you do, you stay drier. But if you've just got sweaty skin on sweaty skin, wherever that may be, whichever bit is touching which other other bit, um, you will get problems. And it's things on a long distance runs, little things that you don't think about, like a label in your shorts can just over time, you know, take a leg off.
12:19 Speaker 01 And also, once it gets in your head, that's the thing, isn't it? It's like you're running and basically if you're relatively fit, you can keep running. But your brain is always telling you to stop unless you're an athlete. Your brain's always saying, oh, I'll just get to that next lamppost and then I'll stop.
12:34 Speaker 03 Yeah.
12:34 Speaker 01 And so if you feel anything like a little label, your brain is just saying, I need to stop.
12:39 Speaker 03 Stop and sort that label out. That, that's a very interesting point. And there's, I've only found out recently, there's a technique of running called jeffing, which apparently is what these hunters used to do as well. Um, which is a combination of run, walking. And it's after a guy called Jeff Galloway, who was an American Olympian. And it's used by a lot of runners now where you do conserve energy going up slight inclines or, um, if you, if, to, to stop long-term fatigue, walk for a bit. So it's running and walking, it's a combination of both. And apparently people are doing really, really good times on long distance runs by using that combination of running and what, and jeffing it.
13:19 Speaker 04 I didn't realise I was actually a professional athlete. Why, just walking for a bit.
13:26 Speaker 04 Can I ask a question of you, Zoe?
13:27 Speaker 03 Yes.
13:28 Speaker 04 As the champion runner around the table, um, do you smile?
13:33 Speaker 03 Oh, well, while I'm running.
13:34 Speaker 04 Yeah.
13:35 Speaker 03 Well, not according to the race photos that I just got through.
13:39 Speaker 04 Okay.
13:39 Speaker 03 Which were, I'm going to say alarming.
13:42 Speaker 04 Okay, okay, okay.
13:43 Speaker 03 In the latest one, I look weirdly like David Cameron. Yeah.
13:47 Speaker 04 Right.
13:48 Speaker 03 I'm just like bitterly disappointed and puffy in the face.
13:51 Speaker 01 Is there a race photo that's kind of like a roller coaster photo? Like, is there a spot?
13:55 Speaker 03 Yeah, yeah.
13:55 Speaker 01 It's a spot that just takes everyone.
13:56 Speaker 04 Yeah, yeah.
13:57 Speaker 03 Yeah, yeah, yeah.
13:58 Speaker 02 Normally a photographer.
13:58 Speaker 03 I, oh, I do not look good in those photos. I think I'm smiling, but I'm clearly not, I'm weeping, yeah.
14:05 Speaker 04 Because it could help.
14:06 Speaker 03 Right.
14:06 Speaker 01 Really?
14:07 Speaker 04 This is, there have been lots of, obviously, so many people are interested in what helps and what doesn't help when you're running. If you smile, it doesn't have to be a real smile.
14:16 Speaker 03 Yeah.
14:16 Speaker 04 You just have to stick one on.
14:18 Speaker 01 Okay.
14:18 Speaker 04 It means you will use a bit less oxygen, you will run a bit more economically, and your internal perceived exertion is lower than people who are frowning while they're running.
14:29 Speaker 03 I get that, I do understand. It goes back to what you were saying about saying, stop, stop, you must stop. Apparently, if you change your internal monologue.
14:37 Speaker 04 Yeah.
14:38 Speaker 03 And this goes back, Jeff Galloway apparently trained people to think of positive words, and his words were, I've written them down, it was really lovely. It was, um, relax, power, glide.
14:49 Speaker 04 Fantastic.
14:49 Speaker 03 Hmm. So if you have those words going around in your head as you're running, that will help.
14:54 Speaker 04 I can believe it, yeah.
14:55 Speaker 03 So I'm gonna smile.
14:56 Speaker 04 Smile, well, this is why I'm gonna start shouting at joggers.
14:58 Speaker 03 Yeah.
14:59 Speaker 04 Smile, you fucker. Cheer up, love, yeah.
15:01 Speaker 03 Why don't you try relaxing?
15:02 Speaker 04 Give us a smile!
15:05 Speaker 03 Yeah.
15:06 Speaker 01 Is it the old thing that you used to see on greetings cards, which is like, it takes fewer muscles to smile than frown, or whatever it was? Is it to do with that?
15:14 Speaker 04 Right.
15:14 Speaker 03 Yeah, it takes fewer muscles still to stuff that card up somebody's arsehole.
15:20 Speaker 03 Shove that where the sun don't shine, yeah.
15:24 Speaker 04 Very funny. There is, of course, one animal that can outrun all humans. I know you said that almost every mammal is better. Really? Over long distances? Over long distances? Yeah. A heron. Okay. Heron? But that is cheating if you're running with your wings in the air. No, no, no. This is Camille Heron, who is an ultramarathon runner from France. And you all walked right into my little trap there. Absolutely. Yeah. What a disgrace. She's broken various records. She's run, at one point, 560 miles in six days. Oh, my goodness. Yeah. But there's been a bit of a scandal about her. Oh. She's lost her support from Lululemon. Okay. Oh, so Lululemon is what, a clothing company? Clothing company.
16:07 Speaker 04 They do very, very expensive sports gear, don't they? And basically, her husband was found to have been editing Wikipedia entries of other runners to remove various runs that they had done and various achievements that they'd made. I think the implication is to make his wife look better. Yes. Oh, dear. Apparently, she didn't know about it, but it's caused a bit of a... My wife does that with other podcasters on Wiki, and it's...
16:31 Speaker 04 I don't see what's wrong with it. Yeah. You'll find no trace at all of off-menu on Wikipedia. It's a huge show. It should be there. It doesn't exist.
16:43 Speaker 05 Hi, I'm Jenna Oshkowitz. 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.
16:58 Speaker 06 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.
17:09 Speaker 05 And while there are challenges, there are moments that remind you you're not alone.
17:14 Speaker 07 One of the best guys that I dated, he made a point to memorize all my food allergies.
17:20 Speaker 05 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. 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.
17:42 Speaker 02 Okay, it is time for fact number two, and that is my fact. My fact this week is that celebrity chef Anthony Bourdain used to chop his onions with a knife from outer space.
17:55 Speaker 04 Wow.
17:57 Speaker 02 Correct, correct reaction.
17:59 Speaker 03 Yeah.
18:00 Speaker 02 So I discovered this, this is, there's an amazing photo on a blog of a photographer called David Scott Holloway, who has this beautiful shot of this knife that used to belong to Bourdain. And it was a knife that featured originally in a TV show that Bourdain had done, where he was meeting a lot of master craftsmen who were involved in the world of food. And one of the people was Bob Kramer. And Bob Kramer makes knives where he blends steel and meteorite together. And there's a huge waiting list of people who request them. And largely they're bought at auction these days. And Bourdain said it was his favorite knife. And so now Bourdain is dead and a lot of his stuff was auctioned, so it went up for auction.
18:40 Speaker 01 Oh, you did, Adam.
18:43 Speaker 02 I was, I was outbid, unfortunately. The, I was outbid before it started, because the opening price was 50,000.
18:51 Speaker 03 Wow.
18:52 Speaker 02 It went for 250,000 American.
18:54 Speaker 04 American dollars.
18:55 Speaker 02 Yeah.
18:55 Speaker 01 Yeah. And it wasn't signed, so you weren't going to pay that much.
18:58 Speaker 02 Oh, I'm not interested in an unsigned space knife? Are you kidding me?
19:00 Speaker 03 Can you put it in the dishwasher? That's what I need to know. Quarter of a million dollars.
19:06 Speaker 02 Yeah, yeah, pretty wild, isn't it?
19:08 Speaker 03 Yes.
19:09 Speaker 01 Actually, all my knives cut onions perfectly well.
19:13 Speaker 02 Yes.
19:14 Speaker 01 So, you know, was this that much better than it's worth that, do you think?
19:17 Speaker 02 Well, this, I mean, this is Bourdain saying that it is, so we have to go by him. Because obviously we haven't touched it.
19:23 Speaker 01 He's an expert.
19:23 Speaker 04 It's just cool, isn't it, that it's made of meteorite? It is just cool.
19:26 Speaker 01 And does Kramer, does he still make them?
19:29 Speaker 02 Yeah, I believe so, yeah. Yeah, it's kind of his thing.
19:33 Speaker 04 But there, so there are some of these meteorite knives out there. It's not, it's not just, it's not a one-off.
19:39 Speaker 02 It's not a one-off, no.
19:40 Speaker 04 I think I have heard that every Toby Carvery in the UK has one meteorite Samurai knife. Yeah, that's what they use, you know.
19:48 Speaker 02 Right. Yeah. I think he gets his meteorite off eBay as well. Like, there's so much meteorite on eBay.
19:53 Speaker 03 Why do you source your meteorite?
19:54 Speaker 04 Well, probably. Does it go to meet, meet your right? Yeah. Wow.
19:58 Speaker 01 I have some meteorite at home, which I just bought off eBay.
20:01 Speaker 02 Oh, yeah.
20:02 Speaker 01 Yeah, you can just buy it. They're not very expensive, little bits of meteorite.
20:05 Speaker 02 How do you verify it's meteorite? Like, to your, when you feel it, are you like, well, that doesn't feel very worldly?
20:10 Speaker 01 It's in a, it's.
20:12 Speaker 03 It's in a tube, you're gonna say.
20:14 Speaker 01 But it has a little, um, little thing next to it saying, this is a meteorite.
20:18 Speaker 04 What is it? I was about to say, where does it come from? Outer space?
20:21 Speaker 01 I think it's from Morocco.
20:22 Speaker 04 That's so cool. How did you come by that?
20:24 Speaker 01 I just bought it for my wife for Christmas.
20:27 Speaker 04 Oh, that's pretty, that's a good Christmas present.
20:30 Speaker 01 It was very cheap.
20:31 Speaker 04 Was it?
20:32 Speaker 01 Well, cheaper than you'd think. I can't remember exactly how much, but.
20:35 Speaker 04 That's fascinating, because then you can do a kind of follow yonder star thing, can't you?
20:38 Speaker 02 What do you mean?
20:39 Speaker 04 I brought, well, you know, there's the Christmas story, you see the star in the sky?
20:42 Speaker 01 Yeah.
20:42 Speaker 04 Well, I've captured that star and I bought a bit of it.
20:45 Speaker 02 Stars aren't made of steel, though.
20:46 Speaker 04 Well, let's press on to. Can I tell you my favorite knife?
20:50 Speaker 01 Yes.
20:51 Speaker 04 So, have you heard of Kinmen?
20:53 Speaker 01 Who?
20:53 Speaker 04 Kinmen is an island, tiny Taiwanese island, very close to the mainland of China, right? So there was a spell of, um, weirdly, um, China and Taiwan, they used to not get along very well. And there was a spell.
21:06 Speaker 01 Before they became one country.
21:08 Speaker 04 Exactly, yes. Time of recording and all that. Um, no, they, they would bomb each other. They would shell each other. And I think they would do it on alternate days of the week. So China got to bomb Kinmen on Mondays, Wednesdays and Fridays and then.
21:20 Speaker 01 Yeah, yeah.
21:20 Speaker 04 And, and Kinmen will bomb on Tuesdays, Thursdays, Saturdays. I think it had Sundays off.
21:24 Speaker 01 Yeah.
21:24 Speaker 04 Anyway, for years, China had this shelling campaign against Kinmen. And, you know, there were just artillery shells hitting the island all the time. There are now knife makers who have these huge stocks of old artillery shells, which are made of really high quality steel.
21:40 Speaker 01 Yeah.
21:41 Speaker 04 Because you do need, for artillery, you need good steel. And the blacksmiths all over the island produce these amazing knives and you can buy them.
21:48 Speaker 03 That's, that's a really wonderful form of recycling.
21:51 Speaker 04 It's really sold into the flourishes, isn't it? I mean, it's properly, you know.
21:55 Speaker 03 Have they started throwing the knives back at?
21:57 Speaker 04 No, they haven't yet, they haven't yet. Just for cooking, I believe. Yeah, but they've got a lot of it still left.
22:02 Speaker 01 They used to make them out of gold.
22:04 Speaker 03 Oh, nice.
22:05 Speaker 02 Oh, quite soft.
22:06 Speaker 01 Quite, actually quite soft, but quite heavy.
22:10 Speaker 02 Okay.
22:10 Speaker 01 Uh, and I was reading the Oxford Companion to Food and they said that the only real danger comes from if you drop it on your foot, basically, a gold knife.
22:19 Speaker 02 Oh.
22:19 Speaker 01 Silver cutlery, silver spoon, bowl with a silver spoon in your mouth, for instance. Silver is quite poisonous if it gets tarnished. Like, if you cut eggs with it, the sulphur sort of reacts with the silver and it can become mildly poisonous.
22:35 Speaker 02 So if you crack your boiled eggs with a silver spoon.
22:37 Speaker 01 It's, the sulphur is inside the egg, so it's not the shell which is made of calcium, it's the inside of the egg. But if you eat eggs with a silver spoon, it will get tarnished and it's mildly poisonous.
22:47 Speaker 03 Wow.
22:47 Speaker 01 And Napoleon III, he gave his most honoured guest aluminium cutlery. So everyone else used gold, but the really best ones used aluminium.
22:58 Speaker 02 Right.
22:58 Speaker 03 Why?
22:59 Speaker 01 Because at the time aluminium was way, way, way more expensive than gold. This is in the eighteen eighties, actually before the eighteen eighties. It was very difficult to get aluminium. You'd get bauxite, you'd have to get it out of there. It took ages and ages to get this out and you could only get tiny bits out. But then, uh, there's a thing called the Hall-Harrow process, which changed it so that in eighteen fifty-two aluminium was one thousand two hundred dollars per kilo and by the early twentieth century it was one dollar per kilo.
23:28 Speaker 03 Wow. Poor investment.
23:31 Speaker 01 All of your amazing.
23:32 Speaker 03 Cryptocurrency of the day.
23:36 Speaker 01 Yeah, yeah.
23:37 Speaker 03 But if I'd been at a banquet and somebody beside me was having gold cutlery and I was having aluminium cutlery, my nose would have been slightly out of place, I think.
23:43 Speaker 01 But perceptions.
23:44 Speaker 03 Yeah.
23:45 Speaker 01 Yeah, and those, the Washington Monument has a big load of aluminium on the top of it because at the time it was so expensive.
23:51 Speaker 03 Hmm.
23:52 Speaker 01 But now you could just do that for twenty quid. I got a question for you, Zoe. So you've been on MasterChef.
23:57 Speaker 03 Yes.
23:57 Speaker 01 Right. On MasterChef, when you go and cook there.
24:00 Speaker 03 Yeah.
24:00 Speaker 01 Do they give you the absolute high quality, amazing knives? Or is it like all other TV, they just give you the cheapest stuff they can find?
24:08 Speaker 03 Well, I did end up with a lot of blue plasters on my digits. So they were quite sharp knives.
24:14 Speaker 01 Oh, really?
24:15 Speaker 03 They were sharp knives, yeah. So they were good. And the other thing that will absolutely lacerate you to pieces is those little graters. You know, the loser, the.
24:23 Speaker 01 Like for nutmeg?
24:25 Speaker 03 For nutmeg and garlic and ginger. I had no knuckles for a few months. Yeah.
24:31 Speaker 02 Um, can I just quickly qualify who this Anthony Bourdain guy is? Because a lot of people might not have heard of him, but he was this sort of um, rock and roll chef. He was a bit counterculture. A lot of people relate him to people like Hunter S. Thompson, Fear and Loathing in Las Vegas. Because he had quite a debauched life and he did a lot of drugs. And even his origin story of becoming a chef, which he writes about in what became quite a cult iconic book, Kitchen Confidential. He says that when he was 17, he was working as a dishwasher for a wedding reception. And later on in the evening, he saw the bride and the chef having sex by the garbage. And he thought, okay, that's the job for me. Yeah. Um, and he, he was a guy who made multiple different kinds of TV shows.
25:14 Speaker 04 He makes, he makes that sound so much cooler in the book. He really does.
25:19 Speaker 02 You've read it, haven't you?
25:20 Speaker 04 I have read it, yeah, yeah. He's got a very funny anecdote about his, he's going up for this huge chefing job. And the proprietor of the restaurant and the manager of the whole thing, they're interviewing him and they're, haha, grilling him. Ahaha. Um, and the kind of says to him, what do you know about me? And, and Anthony Bourdain doesn't know much about this proprietor at all. He's going through in his head, the whole chapter of the book. He's thinking about how the ways he can answer this question. Shall I be honest? Shall I, shall I say this? Shall I flatter? Shall I do a bit of, you know, criticism? And eventually he decides to be honest. He says, next to nothing. What do you know about me? Next to nothing. And the interview goes incredibly badly from that boy Nobles and he leaves and he doesn't get the job. And four days later, he's replaying it in his head like, how did I get that so badly wrong?
26:03 Speaker 04 And he realises what he was being asked was, what do you know about meat?
26:08 Speaker 04 Not what do you know about me? And he says, next to nothing. It was just the worst answer.
26:15 Speaker 01 Unless it was a vegan restaurant.
26:16 Speaker 04 Exactly. It wasn't a Toby restaurant. And he just, yeah, yeah. Just completely screwed up.
26:20 Speaker 01 That's really funny.
26:20 Speaker 02 I like how he became this big selling author because kitchen's confidential. I say a cult book at the time, it was massive. Spent 44 weeks in the bestseller list in America, translated into 22 languages. It's still constantly in print, reissued. And it's all because while he was a chef, he got drunk and he decided to write an article called, Don't Eat Before Reading This. And he sent it to The New Yorker. And he'd never intended it to be published. He was just drunk and he sends it. And they went, this is amazing. And they published it and it got such a response that publishers got in touch saying, can you expand this into an entire book?
26:57 Speaker 01 Yeah, I read that article yesterday and it's pretty, I've worked in a kitchen and I would say it's pretty spot on really.
27:04 Speaker 04 Really?
27:04 Speaker 01 Yeah, yeah. Like for instance, he says that all the new food comes in on a Tuesday. So whatever you do, don't go to a restaurant on a Monday.
27:11 Speaker 04 Yeah.
27:12 Speaker 01 And also a lot of chefs take Monday off. So you probably don't have the best chef and you definitely don't have the best food. This isn't in all restaurants, but it's in quite a lot of them. And he said that there was another thing called save for well done. So if you find a piece of meat and it's like, it's really not very nice. So you drop it on the floor or it's just really awful. You only give it to people who order it well done because they're such Philistines that they wouldn't know the difference between good meat and bad meat.
27:38 Speaker 04 Right, that's great. Have you heard of maybe my favourite carver of all time? Just we're on slicing meat and all of this.
27:47 Speaker 01 Oh, yeah.
27:48 Speaker 04 A Renaissance Italian called Vincenzo Ceravio. And basically lots of houses used to have their own professional carvers. That was a sign that you were doing really well. Wow. I know. That was a sign you were doing really well. Yeah.
28:03 Speaker 04 That showed you were kind of Sir Billy Big Balls.
28:05 Speaker 01 It's like a 42 inch TV today.
28:07 Speaker 03 Yeah.
28:08 Speaker 04 Exactly, exactly. And they would just arrive, slice the meat, slice off certain cuts, and they'd do a really good job of it. And then your guests would help themselves.
28:15 Speaker 02 Oh, they didn't live with you? They were hired for an occasion?
28:18 Speaker 04 No, there's some. There are records of courtly carvers from the 15th century where they would live and that was their job.
28:24 Speaker 02 Yeah.
28:24 Speaker 04 Which is just incredible. You would hold the carver ship.
28:27 Speaker 03 Yeah.
28:27 Speaker 04 It's quite a big deal. And this is sort of why the idea of Toby Carvery does feel a bit ancient and medieval, despite not being especially. Sorry to cast the specimens.
28:36 Speaker 03 I love that you sold it like that.
28:40 Speaker 03 Have you been to a Toby Carvery before?
28:43 Speaker 04 That's why they call it the Carvery, isn't it? It sort of sounds like you're partaking in this ancient.
28:48 Speaker 02 I don't know. I haven't been to one. What is it?
28:50 Speaker 01 And he plays green sleeves on his loot whenever he goes.
28:53 Speaker 04 You get 10% off if you bring BYOL. Yeah.
28:57 Speaker 03 It's the sort of place where you can get all the meats, isn't it?
28:59 Speaker 04 It's very much all the meats.
29:00 Speaker 02 It's a big franchise.
29:01 Speaker 03 All the meats.
29:01 Speaker 04 Oh, it's a big chain, yeah. Across the country. Anyway, Cervio could carve a goose in mid-air.
29:07 Speaker 01 While he's on.
29:08 Speaker 03 Playing. Him with the goose.
29:11 Speaker 04 He would arrive.
29:14 Speaker 04 You're all asking the right questions. He would arrive, holding a goose on a big fork, right? Holding it up. So the goose is impaled on the fork. He's holding it upright. It's been cooked. It's done. And he would gracefully carve it away with his free hand.
29:27 Speaker 01 That was the Italian way of carving.
29:29 Speaker 04 Oh, okay.
29:30 Speaker 01 Like, basically, all Italians did it like that. And it was the Germans who did it, where you stick a fork on the table and cut it that way.
29:35 Speaker 04 How interesting. Because he wrote this book with 86 chapters about the carving of particular foods and the duties of a carver. And he said that carving on a plate is just incredibly pathetic and basic. And anyone who can't carve in mid-air, so the meat lands hot and perfect on the plate, is doing it wrong. He was like the Salt Bay of his time.
29:55 Speaker 03 Wow, yes.
29:57 Speaker 02 Zoe, you were on MasterChef. Is that because you are a good chef? Or did you just put in a good question?
30:03 Speaker 03 It's usually to do with my availability.
30:07 Speaker 03 Anything I've ever been on has usually been aligned with my availability. But I do like food.
30:12 Speaker 02 Right.
30:12 Speaker 03 Yeah, I like food a lot. But I have such a, I've got a very scattergun approach to cooking. Sometimes it's excellent, sometimes it's really not. And I still, and it's took me a long time to get out of that thing of, well, if one chili in it is good, five is gonna be amazing. And I'm very proud to say that I have cooked something that Greg Wallace just took one bite and went, I can't actually eat that. And I was like, yeah, made his face go numb. I put so much, I made a medieval chicken pie. I don't know what I was thinking, I was panicking at this point. And I put so much clove in it, I numbed Greg Wallace's face. I think that's why he left MasterChef again. I think that's when the wheels started to come off. Yeah.
30:56 Speaker 02 So much clove.
30:57 Speaker 03 Clove.
30:58 Speaker 02 Clove is strong.
30:59 Speaker 03 Cause clove, I think dentists used to use clove, didn't they? For toothache, it has a numbing effect. And I was like, oh, this is tasty. So I just kept putting more and more and more and more in. And basically I made an anaesthetic pie.
31:13 Speaker 02 What's a medieval pie? I feel like that's got like pigeon in it.
31:16 Speaker 03 Well, it had, I was using quite a lot of clove and herbs and, yeah.
31:21 Speaker 02 Yeah, clove is a veggie option.
31:23 Speaker 03 It feels quite medieval, doesn't it? Yeah. Spices.
31:25 Speaker 02 The Emperor has no cloves?
31:27 Speaker 03 Yeah.
31:34 Speaker 02 Okay, it is time for fact number three. That is James.
31:37 Speaker 01 Okay, my fact this week is that the steps to get semen from a shark are, number one, get the shark to lie on its back. And number two, remove the semen from the shark. The first of these is by far the hardest.
31:51 Speaker 02 Welcome to Shark Semen Academy. It's a two-part course.
31:56 Speaker 01 So first of all, semen, I'm talking about ejaculatory fluid, not sailors.
32:01 Speaker 02 Great point.
32:02 Speaker 01 Right, yeah. Just gotta make that clear.
32:03 Speaker 03 Yeah.
32:04 Speaker 01 But this is an article that I read on interestingengineering.com. And it's about an Australian team who are collecting semen from wild male leopard sharks to boost the population and genetic diversity. It's called the Great Australian Stegosdoma Seaman Expedition.
32:21 Speaker 03 Sees your view to say.
32:25 Speaker 01 And the way that they do it is that they turn the shark upside down because if you turn sharks upside down, they go into something called tonic immobility where they're like hypnotized.
32:34 Speaker 04 Yeah.
32:35 Speaker 01 There's a few different ways to do it, but that's, that's the main way.
32:37 Speaker 04 It's crazy that various animals, because it's, it's sharks and a few other things have this tonic immobility, isn't it?
32:43 Speaker 01 I've heard some theories that humans do it.
32:47 Speaker 04 Really?
32:47 Speaker 01 I don't think this is true for sure, but like sometimes if people get in very, very stressful situations, they just kind of shut down. Is that kind of thing?
32:55 Speaker 04 Just find it crazy that some animals have effectively a factory settings position. Like you put the shark upside down.
33:00 Speaker 03 And then it.
33:01 Speaker 04 And it happens. Yes.
33:03 Speaker 03 What I loved about this story was it's not, it's, it's not all sharks.
33:07 Speaker 01 Yeah.
33:09 Speaker 03 And not hashtag not all sharks. And I read somewhere it went, it's less successful with great whites. And he goes, I wonder how they found that.
33:19 Speaker 04 This is the big question because we know that, you know, the, the famous thing of saying, who was the first person to have the idea to pull the udders of a cow to get milk? Who's the first person to flip a shark and discover not only that it goes into this state, but it lasts for about 15 minutes, this, I wonder how many lives were lost in the scene of the moving process?
33:38 Speaker 01 One thing is that there have been examples of animals doing this to sharks. So there was a witness in California who saw a female orca holding a shark upside down to kill it, basically to suffocate it to death because it couldn't breathe. So it's possible that humans saw that and then copied the other animals.
33:57 Speaker 04 Yes, that will be the.
33:59 Speaker 01 It's possible.
34:00 Speaker 04 Is there an evolutionary benefit to tonic immobility for leopard sharks?
34:05 Speaker 01 I don't know what it is, if there is.
34:06 Speaker 04 Yeah.
34:07 Speaker 01 It could be like that Thanatosis where you pretend to be dead and other animals will leave you alone.
34:13 Speaker 04 Yeah, but it feels like they can't get themselves out of it. Like they can't stop after 10 minutes. You know, they have to just wait until it wears off.
34:20 Speaker 01 It's so weird. I don't know. It could be, it could be just like a quirk of like, you know, the.
34:24 Speaker 03 Their design, because they've got so many senses, haven't they? And the front of their noses.
34:29 Speaker 01 Yeah.
34:30 Speaker 03 And they're really hypersensitive to it.
34:32 Speaker 01 Yeah, they've got things called ampules of Lorenzini, which pick up electrical signals.
34:37 Speaker 03 Yeah.
34:37 Speaker 01 So they can almost, the same way that you can taste an onion, they can taste electricity through these ampules.
34:43 Speaker 03 They can, I, I, I think I'm right in saying a shark can pick up when an animal is in distress because of the changing.
34:50 Speaker 04 If they're screaming, their legs, their legs come off.
34:53 Speaker 03 There's a shark. Well, like, like heightened, um, uh, heart rate and the electrical impulses.
35:00 Speaker 04 Oh, that's so creepy.
35:02 Speaker 01 Okay, so the reason we're talking about sharks is because you have swum with sharks.
35:05 Speaker 03 Yes, yeah.
35:06 Speaker 01 Did your heart, did your heart rate go up somewhere?
35:08 Speaker 03 Yeah, well, I've been, I was aware of that piece of information when I was in the water with sharks going, I must appear calm in case they pick up on my electrical impulses going through the fucking roof at this point. Um.
35:19 Speaker 04 What sort of sharks?
35:20 Speaker 03 I've dived with various sharks, uh, bull sharks, tigers, um, oceanic white tips, reef sharks, uh, whale sharks.
35:32 Speaker 01 Oh my god.
35:33 Speaker 03 Scallop hammerheads and giant hammerheads.
35:35 Speaker 01 All at the same time?
35:36 Speaker 03 All at the same, no, no, different dives, different dives.
35:38 Speaker 01 It's like Pokemon, it feels like you have to do them all.
35:40 Speaker 03 Oh, threshers, also seen a thresher.
35:42 Speaker 04 This was training for experience in Greg Wallace, wasn't it?
35:44 Speaker 03 That was it, that was it. That was all training just to numb Greg Wallace's face. Where I just rubbed him on his nose and he flipped over on his back.
35:55 Speaker 04 Um, are you trying to swim with as many sharks as possible? It feels like this can't be an accident.
35:59 Speaker 03 I used to be, I used to have what I would call probably a normal level of fear around sharks. I just, you know, the first time I saw a shark in the water, I really did feel my heart rate go through the roof. It was in Egypt, diving in Egypt, and a shark came out of nowhere and I was like, but then once that fear went down, I went, my god, they're beautiful. They're so beautiful. So since then, we've sort of tried to tailor our diving in order to see specific species. And I'm slightly obsessed with just the beauty and shape of, of hammerheads. And I always wanted to see a hammerhead. And, um, the, the first time I saw, I turned around, I was on a dive in Mexico and there was one behind me and I just burst into tears in my mask. Yeah.
36:39 Speaker 04 What's the biggest shark?
36:40 Speaker 03 Uh, well, the biggest one that we had was, it was quite funny. We were, we were on a dive, it was at a cleaning station where there were sharks being cleaned by little fish. And we were watching these sharks and we were like, these are beautiful. There were Galapagos sharks and black, uh, black tips. And all of a sudden, my friend turned around and if you've ever wondered whether it's possible to hear somebody scream underwater, I can tell you it is. Because going right behind us, obviously just looking at all of our backsides as we were facing the other way, was an enormous tiger shark.
37:11 Speaker 04 Cracking ass.
37:15 Speaker 04 Well, they are very scary. And then they do attack if they're hungry.
37:18 Speaker 03 Well, they are less fussy about what they eat, shall we say.
37:20 Speaker 04 Okay.
37:21 Speaker 03 Yeah, so they will be a little bit more opportunistic. Yeah, yeah. But it was just clearly going past all of our bums going, not that one, not that one. That's got a bit of meat on it.
37:31 Speaker 02 And you could do the snout rubbing on a tiger shark. That does work as well. It is how people have saved their lives in the past.
37:39 Speaker 03 Yeah.
37:39 Speaker 02 When being approached by a...
37:41 Speaker 03 Or indeed save sharks. So obviously, there's lots of sharks in the ocean with hooks that are affecting them and they're strapped in their mouths. And there have been divers that have learnt how to calm them down and remove the hooks.
37:52 Speaker 04 That's incredible. That's such a sort of, gosh, you think people who do bomb disposal underwater are great. And they are.
38:00 Speaker 04 Not taking anything away from those guys. Podcasts at QI.com, write in. If you're listening to this while you're disposing a bomb underwater, I do think you're pretty cool, actually. That's a very casual approach. My favourite fact about sharks, I learned in researching this fact, shark semen, as we were on Shark Seamen at the start of this. Yep. It's extraordinary. Shark semen can last for four years. Really? After deployment. A female shark can keep sperm.
38:27 Speaker 02 Oh, right.
38:28 Speaker 03 Wow.
38:28 Speaker 04 Inside herself for four years and then say, go. The time is right. We've just moved into a new place, whatever. Like, we're ready.
38:38 Speaker 02 Is that more about her than the semen, though? As in, if a shark let the semen out just into the ocean and you collected it four years later, floating?
38:46 Speaker 04 I don't think sharks have super semen which can just survive on the tides for four years. I think it's inside the feet.
38:51 Speaker 02 Just was looking for clarity.
38:53 Speaker 04 It's where the female's keeping it. So there was an aquarium in California which had a female bamboo shark. She laid an egg which grew into a happy, healthy young shark. She hadn't been with any males for forty five months.
39:06 Speaker 03 Yeah.
39:06 Speaker 04 And it wasn't the, because some sharks can do a kind of virgin birth pathogenesis where they clone themselves effectively. They produce an egg which just turns into the mother. But this was her and a male shark producing a new shark. Just imagine that.
39:19 Speaker 03 Yeah.
39:19 Speaker 01 It's really clever.
39:20 Speaker 04 Imagine going on a date with someone and it goes well, and then five years later you get a call.
39:25 Speaker 03 Meet your son.
39:26 Speaker 04 Yeah, exactly.
39:27 Speaker 01 Or, or meet your yet to be born son.
39:30 Speaker 04 Exactly.
39:31 Speaker 01 It's like that, isn't it? It's not like you've got a five year old. It's like we're about to have a baby.
39:35 Speaker 04 Yes, yeah.
39:36 Speaker 01 Crazy. We mentioned before about some sharks not being that fussy about what they eat.
39:41 Speaker 03 Oh.
39:41 Speaker 01 Um, most of them only eat meat.
39:44 Speaker 03 Oh.
39:44 Speaker 01 But there is one omnivorous shark that I found, which is the bonnet head shark. So it's kind of related to the hammerhead, but it's just got a really kind of rubbish hammer. It doesn't go very wide. It's quite a narrow hammer. Uh, but they found that it has seagrass in its stomach, um, which is very unusual as a type of vegetable you get in the, in the water. And what they think is that it eats it to kind of line its stomach and then it eats these really sort of spiky crabs. And it means that the spiky crabs don't injure its stomach when it eats it.
40:19 Speaker 03 Like gaviscon for sharks.
40:20 Speaker 04 That's incredible.
40:22 Speaker 03 Yeah. That's very clever though, isn't it?
40:25 Speaker 04 Yeah, that's stunning.
40:26 Speaker 01 Yeah.
40:27 Speaker 03 I've never heard of a bonnet head shark.
40:29 Speaker 01 No, me either.
40:30 Speaker 04 Stick it on the list, yeah.
40:31 Speaker 03 There's some weird looking sharks out there. Have you ever seen a goblin shark?
40:34 Speaker 04 Oh, yeah.
40:34 Speaker 03 Oh, that is a, oh, that's, oh, it's gone really wrong.
40:38 Speaker 02 Well, it's named for the fact that it basically looks like a goblin. In fact, I think it, I think largely.
40:43 Speaker 01 Not because it's gobbling people.
40:45 Speaker 02 Yeah, yeah, sharks are goblin sharks, aren't they?
40:48 Speaker 03 The raggy tooth shark.
40:49 Speaker 02 Brilliant.
40:50 Speaker 03 It's just got, oh, it's all over the place.
40:52 Speaker 02 Have you seen that?
40:52 Speaker 04 In British waters.
40:53 Speaker 03 Free in Vizalign, yeah. It's just, it's all teeth are all over the place.
40:57 Speaker 02 What's the dream shark then for you to see?
40:59 Speaker 03 Oh, well, it was the giant hammerhead and I've seen them and I've been very, very close. Yeah, yeah. I've had a hammerhead look me in the eye.
41:06 Speaker 02 Right.
41:06 Speaker 03 Yeah. I've never been in the water with a great white and I, I am, I am cautious about that.
41:12 Speaker 02 Yeah, does sound, uh, sounds rather dangerous.
41:15 Speaker 03 Yes.
41:15 Speaker 02 Um, I was reading about what you should do if you do find yourself with an aggressive shark or a shark that is coming for you. Uh, the University of Florida's International Shark File says that if you are going to swim with sharks, to sort of help your chances, um, if it's coming for you, leave the water immediately. So that's, that's one of the bits of advice.
41:34 Speaker 04 Oh, gosh. I would never have thought of that.
41:37 Speaker 02 Yeah, but this is a, this is a great one. Ideally do it with someone else so you don't become a solitary target.
41:44 Speaker 03 Yeah, wow.
41:45 Speaker 02 Which is the old changing your shoes for running shoes so you outrun the, uh,
41:49 Speaker 03 Yeah, yeah, yeah. I've sort of done that.
41:53 Speaker 03 Once on a dive trip in Egypt, the Egyptian navy came and took our little dinghy away that we were using to get back and to, to the boat. It commandeered it to move some of their own stuff. So it left us in the water with an oceanic white tip circling underneath us. And the oceanic white tips are, they're an interesting shark because they're the ones that, you know, when you hear about sort of pirates being eaten in shipwrecks or planes going down and people being eaten by sharks, it's usually oceanic white tips. They're, they're the sort of, yeah, they're sort of scavenger sharks in that respect. And it was, it was circling underneath us and I was in the water with this German guy who I hadn't spoken to prior to that point. And I just hung on to him because he was massive and I thought, well, if it does come
42:36 Speaker 03 for us, I'm hoping it'll be for a German Vorst.
42:45 Speaker 04 Rubbing clothes on yourself.
42:47 Speaker 03 Yeah, rubbing clothes. I'll just numb you. He's more yummy, I'm more lummy.
42:53 Speaker 02 I read an account of what it's like to be bitten by a shark by a man called Eric Norrie. And Eric Norrie says it is the scariest thing that you can go through. Even scarier, according to him, than some of the other things that have happened to him, which include having been struck by lightning, bitten by a rattlesnake and nearly beaten to death by a series of monkeys.
43:12 Speaker 03 Wow.
43:13 Speaker 02 This ranks.
43:14 Speaker 03 He doesn't get travel insurance anymore, does he?
43:19 Speaker 03 Any prior claims? No?
43:23 Speaker 04 Hang on, what was the first one? Hit by lightning?
43:25 Speaker 02 He got hit by lightning, he was bitten by a rattlesnake. And then he was beaten, punched up by monkeys two separate times. And bitten by a shark. And then bitten by a shark, and that was the one. His name is Japanese for seaweed, right? Norrie. So maybe he was just lining his stomach. Yes, exactly. Okay, I feel like we're avoiding it. How do you get semen out of a shark? That sounds like the start of a joke. Very, very carefully.
43:50 Speaker 04 Well, there are different methods. Some, it's because different sharks, you know, they vary. And sharks don't have penises in the classic human sense.
43:57 Speaker 02 All right, so you don't hammer the head?
43:59 Speaker 04 Oh my god.
44:04 Speaker 04 They've got these claspers, which are grooved organs used for delivery of sperm, which I have to say, sound quite penis-y to me. But, and they're inserted into the female's vent. Again, it sounds a little bit penis-y, doesn't it? And then they unfold in complicated ways. Aha, that's not what a penis does. So, yeah, yeah, yeah. But you can, some of them you have to, I believe.
44:22 Speaker 02 Excite.
44:23 Speaker 04 Yeah.
44:23 Speaker 02 How do you do that?
44:24 Speaker 03 How do you do that?
44:24 Speaker 04 Well.
44:25 Speaker 03 Dress up as a dolphin.
44:28 Speaker 03 Cheeky little dolphin.
44:29 Speaker 04 It's more of a manual thing. I don't think there's a visual element to it. I don't think you need to be dressed as a lady shark.
44:34 Speaker 02 Because they're knocked out at this point.
44:35 Speaker 04 Sorry?
44:35 Speaker 02 They're knocked out at this point, right? They're upside down.
44:38 Speaker 04 But you can pop a string in, or you can, you know, they'll just feel a little prick.
44:44 Speaker 04 Or sometimes you can press on two, on either side and whoop, out it pops.
44:49 Speaker 02 Oh, that sounds fun.
44:50 Speaker 04 Yeah, it does, doesn't it?
44:51 Speaker 02 Like an avocado stone.
44:54 Speaker 03 It is quite a job, isn't it? If that is your... I once met a bloke who took, he, he got venom from snakes in Australia for antidotes. And that was his job, like tie pans and all sorts.
45:07 Speaker 04 Right.
45:07 Speaker 03 I remember saying to him, "That's quite a job." And he went, "Yeah, it's a bit of a dead-end career, really."
45:14 Speaker 04 Stand up comedian, couldn't do what you do.
45:18 Speaker 04 God, what a fun alternative ending that would have been to Jaws. Richard Dreyfuss just flips the shark over and wanks him off at the end.
45:25 Speaker 03 We're gonna need a bigger bottle.
45:33 Speaker 05 Hi, I'm Jenna Oshkowitz. 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.
45:47 Speaker 06 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.
45:58 Speaker 05 And while there are challenges, there are moments that remind you you're not alone.
46:04 Speaker 07 One of the best guys that I dated, he made a point to memorize all my food allergies.
46:09 Speaker 05 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. 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.
46:31 Speaker 04 Okay, it is time for our final fact of the show, and that is Andy. My fact is, the British Olympic skier Eddie the Eagle once came second to his own helmet.
46:43 Speaker 04 Okay.
46:45 Speaker 04 So. Okay, who's for younger listeners? Eddie the Eagle is, Michael Edwards is his name. Yeah. And he represented Britain at the 1988 Winter Olympics. He is an amazing sportsman, and his story is incredible, we'll get into it. But the main thing to know for the fact is that he was broke. He did a lot of his training completely broke, he was sleeping in a caravan, and he was eating out of bins. Like, he was just having sex to with a fried dextal. Oh, he should have been a chaff. Yeah, yeah. Anyway, um, so he had been training for a couple of years and he was so broke that his helmet was tied on with string. And there was one moment where he finished a jump, one of his early competitive jumps, and his helmet
47:29 Speaker 04 just snapped off him, ping, and it landed ahead of him. And so he says-
47:34 Speaker 01 So it's not like a ski race where it's top to the bottom quickest. It's a jump where you have to go the furthest?
47:39 Speaker 04 Exactly. So I didn't know anything about ski jumping. He says, I may have been the first ever ski jumper beaten by his own gear.
47:45 Speaker 01 Very funny.
47:45 Speaker 04 And so, yeah, he was, ski jumping, Britain didn't really have a tradition of ski jumping at all. He was the first person ever to represent Britain at the Winter Olympics. And, uh, he's just an incredible, he came dead last in the 1988 Olympics, but he won the nation's hearts.
47:59 Speaker 03 He won the world's hearts, didn't he? He was a global sensation. Yeah.
48:04 Speaker 04 Yeah, yeah. There's been a film about him and, um, have you met him, sorry?
48:08 Speaker 03 Yes, I've skied with him.
48:09 Speaker 01 What?
48:10 Speaker 04 That's so true.
48:11 Speaker 01 Oh my gosh.
48:12 Speaker 03 Yeah. He's such a lovely guy. He really is. Um, so, um, a few years I've done the, um, altitude comedy festival out in Austria. And on one of those years, he was coming out and talking about, the film that was just about to be released. So he was one of the guests on the festival, talking about his film. And one day the producer went, do you want to go skiing with Eddie Deegan? And I went, do I?
48:34 Speaker 01 That's amazing.
48:35 Speaker 03 So, yeah. And the thing about him is we sort of concentrate on the fact that he was, you know, he came last in the, in the ski jump. He's actually, he's an incredible skier.
48:44 Speaker 04 Yes.
48:44 Speaker 03 He's a brilliant skier. And I spoke to him and he was saying, you know, he wanted to be in the downhill, the British downhill team, but he wasn't good enough.
48:52 Speaker 04 Yeah.
48:52 Speaker 03 So he thought, well, rather than give up completely, what's nobody doing? And they were like, ski jumping. So that's where he went.
48:59 Speaker 01 So he had the British record for ski jumping at the time. He was no, he wasn't like a complete slouch.
49:04 Speaker 03 No.
49:05 Speaker 01 He was ranked 55 in the world. He had a bad Olympics, I will say that. He came last by quite a long way.
49:11 Speaker 04 Hmm.
49:11 Speaker 01 But he wasn't a bad ski jumper, really. Like, New Zealand are in the soccer World Cup and they're ranked 85 in the world. And he was 55 in the world at ski jumping. So that kind of goes to show that he wasn't-
49:22 Speaker 04 Exactly. And he, and he was a brilliant downhill skier, like you say. He was, he was the ninth- Fastest amateur in the world, like all the, I mean, he'd been training and he'd been a brilliant sportsman from a very young age, but he came up.
49:33 Speaker 01 The thing is, he didn't look like a sportsman, really. Like, he had these round glasses, didn't he? Yes. Uh, that would mist up whenever he skied, so he couldn't see where he was going.
49:43 Speaker 04 Imagine doing a ski jump and you don't know.
49:45 Speaker 03 Where are you going?
49:46 Speaker 04 It's terrifying. He said one in three jumps, he couldn't really see where he was going.
49:49 Speaker 03 Yeah.
49:50 Speaker 04 The thing about ski jumping is you go down this big ramp, you're going at about 60 miles an hour, there's a lift, you jump, and then you're trying to get as far down the slope before you hit the ground. So you're sort of moving down the slope like 10 or 15 feet above the ground.
50:03 Speaker 01 Yeah.
50:03 Speaker 04 You're never like 100 feet in the air.
50:05 Speaker 03 Yeah.
50:05 Speaker 04 But you're all, you're just trying to make yourself.
50:07 Speaker 03 The ground drops away as you, have you ever stood beside a ski jump?
50:10 Speaker 01 No.
50:10 Speaker 03 Oh my god. I mean, when you stand beside the ski jump, it's, it is terrifying. It's utterly, my dad lived in Norway for a while and there was one round the corner from him. And when you see the structures, you're like, wow, the thought of standing at the top of that and just letting go.
50:25 Speaker 01 I went to one of the big sort of finals of the year. They do like the three, I can't remember what it's called, but it's like three jumps within a week of each other. And one of them's at Garmisch Patenkirchen, and I went to that mainly because the mountain is called the Wank Mountain. Oh, this is where you went. One of the best jumpers in the world was Andreas Wank.
50:46 Speaker 03 Wow.
50:46 Speaker 01 So I wanted to see Andreas Wank on the Wank Mountain.
50:49 Speaker 03 Yeah.
50:49 Speaker 01 Uh, which I did. And even, it's in Germany, and even though he's German, when he came on, I was by far the loudest cheerer for him, I think.
50:58 Speaker 04 Really?
50:59 Speaker 01 I really got up and started cheering for him while the Germans were a bit more.
51:02 Speaker 03 That's quite a niche sports involvement there.
51:06 Speaker 04 You tried to turn him upside down, didn't you, James?
51:11 Speaker 01 Shocked him off.
51:13 Speaker 04 I really like the post-career from the Olympics of Eddie because it's just a series of bumbling fun events. It was things like he had a five-year sponsorship from Eagle Airlines, and so he did adverts to them and so on. But then people wrote songs for him in places like Finland, and he chartered with them, even though he didn't speak any Finnish. He had one song which was called My Name Is Eddie in the English version of it. Which it is, it's called Michael. Yeah.
51:40 Speaker 01 Yeah, but in fairness, Slim Shady is an evidence.
51:43 Speaker 04 Yeah, good point, good point.
51:44 Speaker 02 And it was, um, it was written by a protest singer songwriter called Erwin Goodman. And he was flown over to Finland to sing it live on TV. And when he got to the hotel room, his phone rang and said, unfortunately, Erwin, the writer who was going to sing it with you, has died. But we still need you to do it. So he had to go on TV a few hours later, singing a song that he didn't really know.
52:07 Speaker 04 No, phonetically, phonetically learning.
52:09 Speaker 02 Yeah.
52:09 Speaker 04 Not an easy language.
52:10 Speaker 02 Yeah, exactly.
52:11 Speaker 04 It's stunning.
52:12 Speaker 02 But he got a hit with it. Uh, there was another one called Fly Eddie Fly, which was written by Mort Schuman, who wrote the song Viva Las Vegas.
52:18 Speaker 03 I think I remember that one. I do. Cause he was massive. He was absolutely massive.
52:23 Speaker 04 Yeah. Yeah. The line about him, which I really like, is that he made it look difficult skiing.
52:31 Speaker 01 Which it is.
52:32 Speaker 02 Which it absolutely is.
52:33 Speaker 04 And, you know, he, he, he would, working as a plasterer, he had been skiing from a very young age. He had been training for a long time. But the thing is, there's also this story underpinning it, which is about the snobby British skiing establishment.
52:45 Speaker 01 Yeah.
52:46 Speaker 04 So he actually had gotten into the English skiing squad, right?
52:50 Speaker 01 Yeah.
52:50 Speaker 02 Yeah.
52:51 Speaker 04 But on day one, he got into a row with one of the selectors at the club, the skiing club they were at, and he was sent home. He said, right, you're not in the English ski squad anymore. So he thought, well, I'm just going to skip that and get into the Great British Squad instead, which he did, which is amazing.
53:06 Speaker 04 And if he jumped, if he jumped 70 metres, he could qualify. And so there's this constant under, undercurrent of like the British skiing establishment, which they would thought, oh, come on, you're making us look a bit silly. And he said, when he did the actual Olympic jumps, uh, the 90 metre event, which was the biggie.
53:21 Speaker 02 Yeah.
53:21 Speaker 04 He said, everyone else, uh, competing in that event had done 30 to 50,000 jumps off that ramp in their lives. I had done five. So. Yeah.
53:30 Speaker 01 Yeah.
53:31 Speaker 04 But he did host a four hour press conference once because he was just such an entertaining voice.
53:36 Speaker 02 He is, yeah. The, um, the movie that you mentioned earlier that was made, um, great movie. And it came about because Matthew Vaughan, who made the film, he was sitting. Down with his kids and watching Cool Runnings and his kids were crying with laughter. I've had this experience recently because it was one of my favourite movies as a kid. My boys were in floods of tears. It was just the funniest thing they'd ever seen. And he was like, why don't we make movies like this anymore? And as it turned out, Eddie the Eagle was competing at the exact same Calgary 1988 Olympics that the Cool Runnings Jamaican bobsled team were at.
54:08 Speaker 03 Oh, yes.
54:08 Speaker 02 So two stories where they tried their hardest but didn't have the tools to win came out of that one Olympics. It's pretty amazing.
54:16 Speaker 03 I love stories like that. I was watching the most recent Paralympics, Winter Olympics, and there was a Haitian skier with one leg doing the downhill or the Super G. And I just thought, what an incredible, what an incredible achievement.
54:33 Speaker 02 Yeah.
54:34 Speaker 03 You know.
54:34 Speaker 02 Ralph Attian, I think it's called.
54:36 Speaker 03 Yeah, one of the poorest countries in the world.
54:39 Speaker 02 Yeah.
54:39 Speaker 03 If not the poorest, you know, and with one leg. And he was, and he got down the course. It was a really difficult course. The conditions were awful and not everybody made it. And I just thought, wow, that is absolutely inspiring.
54:50 Speaker 02 Do you have an artificial leg for that event?
54:52 Speaker 01 You can.
54:53 Speaker 03 You can, but he didn't. Yeah, yeah.
54:56 Speaker 02 Good grief, that's amazing.
54:57 Speaker 03 Yeah, incredible.
54:58 Speaker 02 That's so cool. So you, if you're doing the altitude festival, I'm guessing that you ski.
55:02 Speaker 03 I ski, yeah.
55:03 Speaker 02 And is that the downhill classic?
55:05 Speaker 03 Downhill, yeah.
55:06 Speaker 01 No, uphill, uphill.
55:08 Speaker 02 I've never been skiing.
55:09 Speaker 03 I've broken the mould.
55:10 Speaker 02 Yeah. It's like coming into Brighton at the end of the marathon.
55:14 Speaker 03 Yeah, no, I love skiing. I learned, I learned to ski in Scotland and apparently if you can learn to ski in Scotland, you can ski anywhere.
55:19 Speaker 02 Really?
55:20 Speaker 01 It's tough in Scotland.
55:21 Speaker 03 In Glen She, over sheep and rivers.
55:24 Speaker 02 Why is it tough?
55:25 Speaker 03 Because the conditions are usually pretty grim.
55:28 Speaker 01 Yeah.
55:28 Speaker 03 There will be, when I was, I was there as a kid, there would be the odd sheep running about. And.
55:34 Speaker 02 And the camouflage.
55:35 Speaker 03 Yeah. And you do that, but I have been blown up a mountain in Scotland. Oh, not so euphemism. I had literally been, the wind and the conditions were so awful.
55:46 Speaker 02 Okay.
55:46 Speaker 03 Yeah.
55:46 Speaker 02 That's only by rough conditions.
55:47 Speaker 01 Whenever I've been, for instance, you just can only see like about two metres in front of you.
55:52 Speaker 03 Having said all of that, and to give Glen She and the other ski resorts in Scotland a stew, when the weather is good, it's fantastic and it's beautiful. Yeah.
56:02 Speaker 01 You've never ski jumped, I assume?
56:04 Speaker 03 No. I would, when I was younger though, I would have given it a go.
56:07 Speaker 01 Do you think?
56:08 Speaker 03 I would have given it a go.
56:09 Speaker 01 The president of the International Ski Federation, Gianfranco Casper, once said, "It's not appropriate for ladies from a medical point of view to ski jump", because he thought their uterus might burst when they landed.
56:22 Speaker 03 Well, you know.
56:23 Speaker 01 And he said that in 2010.
56:28 Speaker 04 Well, that would have been the first ever Olympics.
56:30 Speaker 01 Can you believe it? 2010.
56:33 Speaker 03 Really?
56:33 Speaker 04 Wow, so it must be correct, right?
56:35 Speaker 03 Yeah.
56:37 Speaker 04 Because the landings aren't very hard. That's the thing I didn't.
56:39 Speaker 01 Not if you do it right.
56:40 Speaker 03 Yeah.
56:40 Speaker 04 Because anyone can jump, you know, 10 feet down, that's fine. Like, you know what I mean? Like, you're only 10 feet.
56:46 Speaker 03 When was the last time you jumped 10 feet down?
56:47 Speaker 04 Okay, let's move on. But, no, I had, so I didn't know anything about ski jumping, right? I've never been skiing or anything like that, but the, the thing that's so cool, looking at it, is the way they make themselves more aerodynamic. And there have been all these techniques over the years of how to stay in the air. Because obviously, a flying squirrel would be the perfect jet ski jump. Yeah, just like, get those, get those flaps out.
57:09 Speaker 03 Yeah.
57:11 Speaker 04 Come on.
57:12 Speaker 03 Not if your uterus is going to fall out.
57:15 Speaker 04 And that, that's the thing about this sport is your, your costume has to be skin tight. And these have been, I'm sure you guys in the research found this, this recent scandal in the skiing world of the Norwegian, um, coaches and one former equipment manager who were caught adding crotch stitching. Oh, yes, yeah. To make the surface area bigger and therefore.
57:36 Speaker 01 Was there not a thing where people were putting injections in their penises or something?
57:38 Speaker 04 So, this is penis gate. And this, I think.
57:42 Speaker 01 That's an area of York, I think.
57:46 Speaker 04 Penis gate, I think, is still under investigation because, so, basically, if you think it wouldn't have an effect just adding some extra stitching into the crotch, it doesn't sound like it would have much of an effect, right? Some research has been done, which concluded a single extra centimeter at the crotch could mean you got four meters further.
58:01 Speaker 03 Wow.
58:02 Speaker 04 It's quite, yeah, it's quite a lot, a lot further you can go with just a little extra fabric. Which is why you're measured with a laser, so that your costume is absolutely skin tight.
58:11 Speaker 01 Right.
58:12 Speaker 04 And some athletes have supposedly been injected. Their penises with a kind of acid, sort of medical acid, to increase the circumference by a couple of centimetres.
58:22 Speaker 02 So it does.
58:23 Speaker 04 Which would make their penis. Which would give you more surface area and could lengthen your jumps, but not out in front.
58:30 Speaker 02 They're not coming second to their own helmets as well, right? Is what you're saying.
58:44 Speaker 02 Okay, that's it. That is all of our facts. Thank you so much for listening. If you'd like to get in contact with any of us about the things that we've said over the course of this show, we can all be found online. I'm on at Shriverland on Instagram. James?
58:57 Speaker 01 Come join me on LinkedIn. Search my name, I'm on there.
59:01 Speaker 02 All right.
59:03 Speaker 01 Offer me a job.
59:06 Speaker 02 Andy? I'm at Andrew Hunter Reb. And Zoe, where are you?
59:09 Speaker 03 I'm at Zoe Lines Comedy, I think. Yes, I am, am I? Yes, thank you. Thank you, Daddy.
59:16 Speaker 02 And so, okay, you've got your pod, which is very exciting.
59:19 Speaker 03 Yeah.
59:20 Speaker 02 And you discuss running and you have guests on all the time. You had Alice Roberts on not too long ago.
59:24 Speaker 03 Yeah, she was brilliant.
59:25 Speaker 02 Yeah, so give everyone a quick idea of what's here.
59:28 Speaker 03 So the podcast is called The Running Joke. I present it with my fellow comedian and fellow runner, Esther Menito, and it's about all things running and we have lovely guests on, talk about all aspects of running and taking the stigma out of running. So it's for anybody and everyone. And having read about Jeff Galloway's approach, I'll be Jeffing my way around a lot of runners.
59:51 Speaker 02 That's very cool. So available now where you get all your podcasts. If you want to write into us about any of the things that we've said over the course of this show, podcast at qi.com. Send us your best facts because we'll take those to Little Fish, the show that we do every Monday, or send us feedback about things and experiences you've had related to the show because Andy goes through the inbox, picks out the best and that goes to Jewel, which is Drop Us A Line, our mailbag show, and that's a part of our secret club, which is called Club Fish. If you're not a member of Club Fish, go to patreon.com/clubfish and check it out. There's multiple tiers, multiple things that you can do. Otherwise, just come back here next week because we're going to be back with another episode. We will see you then. Goodbye.
1:00:41 Speaker 08 She's been thinking about this sleepover all week, but I think about her food allergies all the time. Fortunately, her doctor prescribed Zolair, omalizumab. It's proven to significantly reduce allergic reactions if a food allergy accident happens.
1:00:54 Speaker 09 Zolair 150mg is a prescription medication used to treat food allergy in people one year of age and older to reduce allergic reactions due to accidental exposure to one or more foods. While taking Zolair, you should continue to avoid all foods to which you are allergic. Don't use if you are allergic to Zolair. Zolair may cause a severe, life-threatening allergic reaction called anaphylaxis. Tell your doctor if you ever had anaphylaxis. Get help right away if you have trouble breathing or if you have swelling of your throat or tongue. Zolair should not be used for the emergency treatment of allergic reactions, including anaphylaxis. Zolair is for maintenance use to reduce allergic reactions, including anaphylaxis, while avoiding food allergens. Serious side effects such as cancer, fever, muscle aches and rash, parasitic infection, or heart and circulation problems have been reported. Please see zolair.com for full prescribing information. Ask an allergist about Zolair. This is an advertisement for Zolair,
1:01:39 Speaker 09 paid for by Genentech and Novartis.
1:01:41 Speaker 00 ChatGPT for Teens is designed to help teens learn, think critically, and grow their skills. ChatGPT for Teens supports active learning by breaking concepts down. Rather than giving teens the answer, study mode helps teens work through problems and interactive quizzes test their knowledge and provide immediate feedback. Safety protections are on by default and parental controls offer families additional options like setting study hours and quiet hours. Visit chatgpt.com/parents to learn more.
Previous Little Fish: No Harm, No Foul Next Little Fish: Violent Dave Page updated October 30, 2026 · transcript and summary are machine-generated