Rice is Nice

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Speaker 1 Welcome to Stuff You Should Know, a production of iHeartRadio.

Speaker 5 Hey and welcome to the podcast. I'm Josh and there's Chuck and Jerry's here too.

Speaker 36 And this is a podcast called Stuff You Should Know about rice.

Speaker 34 That's right.

Speaker 22 Can I just throw out a couple of stats real quick at the onset?

Speaker 40 I would love that.

Speaker 41 Because this is about rice, the food.

Speaker 38 Just in case it was confusing at all.

Speaker 43 What other kind of rice is there generally?

Speaker 2 I don't know.

Speaker 32 I just wondered.

Speaker 45 I mean, for all I know, it's some weird new sex term.

Speaker 47 Oh, that's riche.

Speaker 34 Okay.

Speaker 48 Yeah, you've clearly only seen it written before.

Speaker 49 I guess so.

Speaker 28 All right. So rice

Speaker 26 generally is looked at as the most eaten

Speaker 2 food in the world.

Speaker 32 I think some people might have wheat just ahead of it, but it's it's either one or number two.

Speaker 28 It's grown on every continent except Antarctica,

Speaker 27 about 3.5 billion people.

Speaker 44 It's a staple food, accounting for 20% of the calories consumed all over the world is rice, which is a staggering number.

Speaker 22 And in Asian countries, 50% of the calories.

Speaker 56 That's amazing.

Speaker 57 50% is rice.

Speaker 58 Yeah, it is until you realize that pork cracklings make up another 20% of all the calories consumed worldwide.

Speaker 61 Yum.

Speaker 59 There's also something that's worth mentioning too, that rice production supports 200 million households in developing countries.

Speaker 12 That's how they make their living.

Speaker 63 So to say that rice is an important crop here on planet Earth is kind of an understatement.

Speaker 61 Yeah.

Speaker 70 Okay, good. I'm glad you agree.

Speaker 67 There's one thing I want to cover before we move on, because it bothered me.

Speaker 5 So hopefully it will bother somebody else.

Speaker 35 And that's why I want to satisfy that itch.

Speaker 72 Okay.

Speaker 59 I wondered what rice is when we're eating rice.

Speaker 48 What is it? It's a seed.

Speaker 68 The rice is the seed of the rice plant.

Speaker 63 Did you know that?

Speaker 61 Yeah.

Speaker 37 Okay.

Speaker 21 Well, what if that was just my new persona?

Speaker 34 How obnoxious is that?

Speaker 60 Here's how we know that rice is a seed, aside from, you don't have to be a botanist for this.

Speaker 67 You can go to the store and buy rice and plant it, and it will grow a rice plant.

Speaker 18 So it's the seed.

Speaker 75 But it's classified as a cereal, which is a seed from a grass plant.

Speaker 12 And so rice is a seed, everybody. Calm down.

Speaker 53 That's right. And I'm clearly joking, by the way.

Speaker 38 I can't imagine how many people I turned off with the new persona.

Speaker 40 I liked it.

Speaker 49 I figure people would be like, is that what Chuck shaved his beard for Halloween?

Speaker 38 Is that new Chuck? I don't like it.

Speaker 77 Oh, yeah, that's right. You did.

Speaker 60 I think you should have grown the mustache back real quick after Halloween.

Speaker 27 Buddy, if I could, I would.

Speaker 39 I miss that beard so much already.

Speaker 11 Are you growing it back?

Speaker 41 I mean, I told Ruby, Ruby hated it, of course, but I said, Ruby, it's already growing back.

Speaker 78 I've already started.

Speaker 55 The second I finished shaving, I started growing it back.

Speaker 80 Nice.

Speaker 13 You're like, I got to hurry up and squeeze Halloween in.

Speaker 49 But the stash looked pretty good, though, right?

Speaker 81 It did. I liked it a lot.

Speaker 4 You looked like a construction worker slash porn star slash yacht rock musician all rolled into one.

Speaker 43 Yeah.

Speaker 82 Like Kenny Loggins, I guess.

Speaker 39 Yeah.

Speaker 38 Anytime you have a stash like that, you're 20% more police officer, too.

Speaker 67 Oh, don't forget that. Yeah.

Speaker 37 Yeah.

Speaker 19 But you looked a little more like village people police officer.

Speaker 56 Hey, I'll take that any day.

Speaker 34 Okay.

Speaker 28 That just sounded like Kim Cottrell.

Speaker 14 You should have been like, oh, I'll take that any day.

Speaker 57 All right.

Speaker 53 Back to rice, because this is a bulky one.

Speaker 83 We can't goof around.

Speaker 85 We're going to break down types of rice.

Speaker 28 If you look sort of at the top of the dividing point, you're probably going to go white rice or brown rice.

Speaker 84 I really don't care for brown rice.

Speaker 26 I'm not yucking yum.

Speaker 24 I can't stand the taste.

Speaker 87 It's an acquired taste.

Speaker 53 It's much better for you.

Speaker 88 They are not different varieties, but white rice is rice with the bran and the germ removed.

Speaker 76 Brown rice and also red and black rice still has the bran and the germ.

Speaker 26 And it's much, much, much better for you than white rice.

Speaker 55 I just cannot stomach it.

Speaker 13 Yeah, the reason why is because the bran and the germ are the thing that have all the nutrients.

Speaker 9 So if you're eating eating white rice, it's basically stripped of any nutritional value whatsoever.

Speaker 81 So much so that a lot of rice is actually fortified.

Speaker 92 They mix the vitamins and minerals that they strip out back in in different ways.

Speaker 89 That's enriched, right?

Speaker 71 Yeah.

Speaker 40 Let's talk about that real quick, okay?

Speaker 62 Did you see the different ways that you can enrich white rice?

Speaker 61 I mean,

Speaker 24 can't they just kind of like powder coat it?

Speaker 37 Sure.

Speaker 70 Powder coatings one.

Speaker 15 But they don't powder coat all of it they they pick out select grains of rice powder coat them and then mix them back in with unpowder coated rice okay at a ratio of about one to one hundred what really and that provides enough uh good stuff i guess so do you have any other guesses of how you could enrich rice

Speaker 28 i'm trying to think how i would do it uh

Speaker 18 no i have no other guesses you would you could coat it in layers base coat nutrient coat top protective top coat okay and then the last one is you can extrude it so you take rice flour and you actually make fake rice grains.

Speaker 68 Ah, and you've mixed the rice powder with the nutrient powder and you mix those in with real rice or regular rice.

Speaker 74 That's how you do it.

Speaker 11 I don't know why, but I could not find out how you would enrich rice.

Speaker 98 It just got me.

Speaker 47 So I had to go figure it out.

Speaker 69 And I wanted to share that, just like sharing the fact that rice is seed.

Speaker 61 That's right. I love it.

Speaker 38 Most of the rice that we, you know, kind of buy in stores and know about is a descendant from the

Speaker 88 O-R-Y-Z-A, capital O, I guess the Oriza satiba.

Speaker 38 That was domesticated in China,

Speaker 38 you know, somewhere between 8,200 and 13,500 years ago.

Speaker 44 There are two main subspecies, Indica,

Speaker 28 Indicouch, am I right, and japonica.

Speaker 26 I think the indica is more likely to be long-grained.

Speaker 44 The Japonica is more likely to be short, even though there are are exceptions. And the starch levels are different in the two, right?

Speaker 7 Yeah, I think japonica has more starch, a certain kind called amylopectin, which is water soluble.

Speaker 59 So it makes the rice sticky.

Speaker 71 Indica is chock full of amylose, which is a starch, but it keeps the rice separate.

Speaker 8 or the rice doesn't stick together.

Speaker 35 It doesn't actually keep it separate.

Speaker 64 And so knowing that and knowing long long grain and short grain, you can kind of start to guess what different varieties of rice belong to which family.

Speaker 23 Yeah, for sure.

Speaker 24 We don't want to leave out the

Speaker 54 Oriza glabarima.

Speaker 38 That's African rice.

Speaker 20 And that is grown in Africa still.

Speaker 26 It is not as popular as the Asian Oriza variety, but they have tried to mix the two because there are good and bad points for both.

Speaker 20 I think the African variety is a little hardier and more resistant to disease and pests and climate issues, which is great.

Speaker 29 I think water depth and soil, it just seems like a better all-around sort of grower.

Speaker 28 But the yields aren't as great and it's harder to mill without breaking.

Speaker 55 So maybe

Speaker 26 cross-breeding these two, you could come up with like a super rice.

Speaker 67 Yeah.

Speaker 67 I don't know what you call it.

Speaker 17 Maybe Glabarima japonica.

Speaker 34 Poof.

Speaker 51 Yeah, that sounds great.

Speaker 89 Let's talk some varieties, shall we?

Speaker 80 Yeah,

Speaker 84 we can kind of quickly go throughs.

Speaker 85 Basmati is one of my faves.

Speaker 104 It's a long grain indica rice.

Speaker 38 South Asian cuisine, a lot of time will have basmati or maybe jasmine, also a long grain indica rice.

Speaker 32 It's a little stickier than basmati, a little more floral.

Speaker 5 Did you know, I'd always thought like they added something to give jasmine rice that smell.

Speaker 103 Apparently, that's natural to the rice.

Speaker 66 Did you know that?

Speaker 39 I kind of figured that because I just didn't think they would add a scent to a rice.

Speaker 71 I could see that.

Speaker 68 I could see somebody adding a scent, especially the Thai.

Speaker 9 They love like orchids and stuff like that.

Speaker 43 They love

Speaker 74 things that are lovely.

Speaker 98 And so adding a lovely scent to rice makes sense.

Speaker 56 Yeah. Two of my favorite rices right off the bat.

Speaker 6 All right. Well, one of my favorites, actually, let's just go ahead and say it.

Speaker 74 My favorite is sushi rice.

Speaker 5 It's a type of japonica.

Speaker 6 Not surprisingly.

Speaker 89 It's sticky, but it's not as sticky as another kind of rice called sticky rice or glutinous rice.

Speaker 87 And they're not to be confused, even though they're both pretty sticky.

Speaker 19 Glutinous rice is naturally sticky because it's got so much amylopectin starch in it that it actually, the grains actually kind of crumble together and it almost turns into like a porridge-like when you make a batch of sticky rice.

Speaker 8 It's almost like just a big clump that sticks to your fingers.

Speaker 9 It's all over the place.

Speaker 40 You can use it to hang wallpaper.

Speaker 87 Sushi rice is sticky.

Speaker 73 It'll stick together. But if you ever really look at sushi, like a piece of nigiri,

Speaker 9 you can see the individual grains of rice,

Speaker 8 but it still sticks together.

Speaker 5 And the reason why it really sticks together is because of the treatment it gets with a little bit of vinegar, salt, and sugar concoction that's mixed in with the rice after it cooks.

Speaker 53 That's right.

Speaker 76 Maybe a mani-petty?

Speaker 102 I don't get that one.

Speaker 80 You know, the treatment.

Speaker 81 Oh, okay.

Speaker 36 Do you ever get those?

Speaker 2 No.

Speaker 19 Chuck, treat yourself at least to a pedicure.

Speaker 65 You will never not get one again.

Speaker 49 We'll talk off air.

Speaker 77 Okay, but I'm just saying you can't surprise those people or offend them.

Speaker 105 Somebody who's a professional pedicurist, it doesn't matter what your feet look like, they will do it and they will

Speaker 70 not crack a smile.

Speaker 38 It's not a hammer toe issue.

Speaker 15 Okay.

Speaker 99 Can we move on to risotto?

Speaker 38 Because if you love risotto, you're probably looking at one of a couple of things, both Japonica versions, either arboreo or carnaroli rice.

Speaker 53 Risotto, they're both medium grain,

Speaker 38 delicious.

Speaker 41 I don't, I've made risotto before, but it's really tough to perfect.

Speaker 79 Yeah.

Speaker 99 But one of my favorite dishes, if it's done right.

Speaker 69 I made it once or twice too, and it actually turned out both times, but it is very time-consuming because you add like the broth a little bit at a time, and you basically have to stir until that the rice absorbs the broth and over and over and over again.

Speaker 89 But when it turns out, it is delicious.

Speaker 15 It's just much easier to order out, though.

Speaker 39 Yeah, it's a dish you got to babysit.

Speaker 51 You know, you can't walk away.

Speaker 73 Similarly, paella is a dish that you have to babysit to, and that uses a couple of specific kinds of rice.

Speaker 6 Bamba,

Speaker 6 which means bomb because it expands into little bombs, the grains of rice do when they encounter water.

Speaker 9 And calispara, and they're both short-grain rices,

Speaker 77 which is strange.

Speaker 59 They should be long grain because the dish kind of calls for it.

Speaker 98 But you do not want to use other short-grain rices as substitutes in paella because they're not the actually indica-type rices like those other two are.

Speaker 59 And they'll just cook different.

Speaker 48 And you'll basically ruin your paella.

Speaker 5 And who wants to ruin paella?

Speaker 20 Now, I used to make paella, and I never babysat it.

Speaker 30 Was I doing it wrong?

Speaker 71 Oh, yeah.

Speaker 9 I thought like you typically made it outdoors and you basically had to hang around it while it was cooking.

Speaker 26 I always just baked it in the oven in the in the proper pan.

Speaker 14 Maybe that was just a cooking show I saw once and they were doing that to seem cool.

Speaker 52 It was like one of those cooking challenges that like they give them a bunch of restrictions.

Speaker 73 No, weirdly, it was a cooking show.

Speaker 103 I don't remember the chef, but Gwyneth Paltrow was standing around there.

Speaker 19 And it was like first thing in the morning and they were both bleary-eyed and clearly messed up still from the night before.

Speaker 62 But they decided to film that episode of the cooking show that day.

Speaker 38 I'm probably not doing it in the traditional style or something, but it always turned out pretty good.

Speaker 2 Good.

Speaker 79 I want to talk a little bit about Carolina Gold. It's one of my favorite prices.

Speaker 28 It's an heirloom, long grain.

Speaker 104 Oh, you've had it. Chaponica.

Speaker 101 You haven't had it?

Speaker 102 No, I've never had it.

Speaker 2 Oh, man.

Speaker 42 Is it good?

Speaker 34 Yeah.

Speaker 29 It's great. Always, when I go to Charleston, I'll pick up a bag of the local stuff.

Speaker 9 We'll pick up too.

Speaker 51 I will, big boy.

Speaker 56 Comes in a cool-looking little soft bag, too.

Speaker 92 You know, I saw, oh, like a kind of a little burlap bag.

Speaker 79 Yeah, like a cloth thing.

Speaker 59 I saw there's a company called Anson Mills that they started making it in the 1990s, I guess, at least for national sale.

Speaker 68 And their prices aren't terribly bad.

Speaker 8 I didn't get to the shipping stage.

Speaker 92 That probably jacks the price up, but it was like eight bucks for a pound of this.

Speaker 4 Apparently, the best rice you'll ever have.

Speaker 56 I mean, I think you can just buy it in Publix here, can't you?

Speaker 11 I d I've never looked for it.

Speaker 102 Maybe I will.

Speaker 28 I'm not sure.

Speaker 38 I mean, in Charleston, certainly you can buy it at just Harris Teddy or whatever, because it's local, and that's the deal.

Speaker 24 It was,

Speaker 38 you know, it comes from the Carolinas, the lowlands of South Carolina and North Carolina.

Speaker 78 I think it was the first commercial rice in the United States.

Speaker 25 And

Speaker 42 genetically, it goes back to South Asia, although the seeds reportedly arrived to Charleston in the 1600s from Madagascar, went away after the Civil War and then came back into fashion, like you said, in the 90s when Anson Mills started making it again.

Speaker 55 But this was a rice where English colonists, you know, they came here, they hadn't grown rice very significantly, so they didn't really know what they were doing.

Speaker 51 But

Speaker 84 enslaved Africans arrived.

Speaker 99 They had that experience on how to grow rice, which

Speaker 79 is a tricky crop, and we'll get to all that later.

Speaker 26 They had some lowland, wetland cultivation areas in West Africa, so they came with that knowledge, and

Speaker 26 that's how it became a thing in South Carolina, like how to cultivate it and grow it there.

Speaker 53 Yep.

Speaker 15 Now we have Carolina gold.

Speaker 80 That's right.

Speaker 18 I have to go try, because

Speaker 93 this article, thanks to Dr.

Speaker 62 Claw for helping us with this, too, made me very hungry for rice.

Speaker 38 How many of these others do you want to go over?

Speaker 17 I don't know that there's much to go over.

Speaker 11 There's black rice, which apparently has anthracyanins, the same pigment and blueberries, so it's high in antioxidants.

Speaker 5 Yeah, apparently, it was called forbidden rice in ancient China because only royalty could eat it.

Speaker 2 That's black rice, I think, right?

Speaker 71 Yeah, black rice.

Speaker 10 Yeah, and then I think it's worth mentioning wild rice.

Speaker 64 It's not technically rice because it doesn't come from a rice plant, it comes from a different type of grass that's native to North America.

Speaker 58 But from what I see, it's actually even healthier than

Speaker 89 brown rice.

Speaker 51 Okay. And it's not bad.
I love it.

Speaker 72 Do you like it?

Speaker 38 And, you know, I'll quickly shout out cowros because when I used to roll my own sushi, that's what I would use, even though it's not exactly sushi rice.

Speaker 78 I was told by a chef that it does pretty good.

Speaker 40 Okay.

Speaker 97 That's a nice little tip from Chuck's kitchen.

Speaker 108 All right. Well, let's take a break then.

Speaker 85 It's a good start. And we'll come back and talk about that cultivation I spoke of right after this.

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Speaker 38 All right, rice cultivation, like we mentioned earlier, started in China, specifically the Yangtze River Basin.

Speaker 39 Could have been like as much as 14,000 years ago, definitely at least 9,000 or 10,000 years ago.

Speaker 26 And it's the kind of thing that happened over time from like wild rice growing just in the wild after heavy rains to them saying, hey, like, let's actually try and farm this stuff.

Speaker 32 And, you know, valleys would flood and they would say, hey, this is.

Speaker 83 This is how you grow rice in water-flooded paddies.

Speaker 26 I imagine it was quite a revelation.

Speaker 37 Yeah.

Speaker 5 I think it made it to South Asia, that is India, by I think 8,300 years ago, and it made it to Southeast Asia about 4,400 years ago.

Speaker 5 And the whole idea of growing rice, like anybody who ever thinks about growing rice, you know, when you're sitting around thinking about growing rice,

Speaker 8 you think of it in paddies, like you're talking about, like little flooded fields, usually surrounded by slightly raised dikes or walkways or buns.

Speaker 71 Yeah.

Speaker 71 And that is a way that rice grows, but it doesn't actually need a flooded field to grow.

Speaker 70 It needs a lot of irrigation, a lot of rainfall, but it can also be grown on like mountainsides, terraced mountainsides.

Speaker 64 That's called upland farming.

Speaker 34 But lowland.

Speaker 82 I didn't either.

Speaker 97 Usually that's for subsistence,

Speaker 59 the upland stuff, because it's so much more productive using the lowland method, which is using flooded paddies.

Speaker 17 But it only needs flooding a couple of times during

Speaker 59 the growing season, and they actually drain the paddy for harvesting.

Speaker 2 But

Speaker 92 a lot of people who cultivate rice just keep it flooded the whole time because it's a lot easier to not put water in and out when you need it.

Speaker 45 Yeah, for sure.

Speaker 45 As far as

Speaker 104 farming it,

Speaker 53 you can be old school.

Speaker 44 It can be done by hand. Obviously, they have machinery that can do that stuff now in a lot of places.

Speaker 38 The rice plants, you can, like a lot of plants and vegetables and things like that and herbs, you can start them out in like a nursery bed, transfer them over to a paddy, or it could be a big mechanized system of seed drilling, or you can drop rice, you can airdrop it into a flooded field, and it doesn't take that long, a few months, about 120 days.

Speaker 84 And, you know, different varieties, it depends on like the depth of water for the different varieties and stuff like that.

Speaker 49 And they will drain as needed, but just a few months to grow a successful rice yield. Yeah.

Speaker 10 I was watching some mesmerizing videos on growing rice.

Speaker 69 One of them was in Vietnam.

Speaker 64 I couldn't tell where the other one was,

Speaker 12 but it was really interesting.

Speaker 11 For some reason, I find a rice patty fascinating.

Speaker 86 Oh, same.

Speaker 5 It's just way more interesting than your typical crop field.

Speaker 2 Yeah, agreed.

Speaker 24 Yeah, and I thought until yesterday, that was the only way to do it.

Speaker 58 Nope.

Speaker 34 That's right.

Speaker 34 Cranberries.

Speaker 28 Didn't it? Cranberries that grow in water?

Speaker 82 Yeah, in like a bog.

Speaker 47 Yeah. That's deep water.

Speaker 97 You have to wear waders to harvest cranberries as far as the commercials for ocean spray that I've seen.

Speaker 94 Yeah.

Speaker 90 So after you harvest the rice, there's a lot of ways to harvest it.

Speaker 92 One of the traditional ways is to just use hand sickles and cut the

Speaker 47 probably the top half of the plant off.

Speaker 19 After that, you dry the rice and what you have is called rough rice.

Speaker 92 And that still has the hole on it.

Speaker 74 It's got what the protective husk, which you'll sometimes see if you buy a plant, there's these little

Speaker 68 holes.

Speaker 40 Those are rice husks.

Speaker 59 I guess they put them in for drainage, maybe.

Speaker 6 I don't know why else they would.

Speaker 92 But when you remove just the husk and leave the rest of the rice alone,

Speaker 11 like shucking an ear of corn, but really tiny.

Speaker 96 That's essentially the rice husk.

Speaker 11 Once you take the husk off, you got brown rice.

Speaker 41 Yeah, little tiny bits of cardboard ready for eating i mean i i'm with you it it takes a lot for me to make myself make brown rice when the i have the option of making sushi rice yeah but it is so much better for you i know it's crazy it really is but i i don't i don't know if either of us eat enough rice to really matter i don't know no i mean

Speaker 34 any health problems i have are not from eating white rice right you know yeah but what about white rice how do you get white rice from brown rice because that's where you get it from.

Speaker 26 Well, another, you got to go through another round of work, basically, and called the milling process. That's going to remove the bran.

Speaker 38 Sometimes they even, if you see rice that looks like just super pristine and shiny, that might have been polished in a factory somewhere with glucose.

Speaker 51 Isn't that weird?

Speaker 45 And then we talked about, you know, some rice even goes through the enriching process.

Speaker 73 Would you like to go over those three ways again?

Speaker 108 Oh, that's all right.

Speaker 105 Okay.

Speaker 26 But, you know, we're going to talk a little bit about the downside of rice because anytime you're talking about like these major crops or farm situations, it's not always the greatest for the environment.

Speaker 29 And it takes a lot of water to grow rice.

Speaker 39 Like you said, if it's not done in a paddy, just tons and tons of irrigation,

Speaker 78 which makes it surprising that California, which suffers a lot of drought, has about half a million acres of rice.

Speaker 37 Yeah.

Speaker 73 If you listen to our salt and sea episode, that should be an eye-popping number to you.

Speaker 102 Yeah.

Speaker 91 That said, though, rice production still requires less water than any kind of meat production,

Speaker 5 any kind of nut production, from what I understand.

Speaker 6 And a lot of vegetables still use more water than rice cultivation, I guess, worldwide.

Speaker 8 So water use is a thing.

Speaker 67 Land use is another thing, too.

Speaker 91 But greenhouse gases seem to be probably the biggest problem with rice production.

Speaker 32 Yeah, this kind of is something that I would not have considered.

Speaker 26 Again, I was just sort of naive to that. I usually think of like factory farming of animals and stuff as being big methane contributors.

Speaker 24 But when you have a big flooded rice field, you're also going to have a lot of microbes in there feeding off of decaying plant matter.

Speaker 26 And that's going to create a lot of methane.

Speaker 53 I didn't realize it was that big of a problem, but apparently it is.

Speaker 77 It must be because so much rice is cultivated worldwide that that

Speaker 69 all combined makes it a problem.

Speaker 66 One of the things you can do to reduce methane emissions is to drain the paddies when the rice is at a growing stage where it doesn't need to be flooded.

Speaker 10 And then when it needs it again,

Speaker 5 you can reintroduce the water and then you dry it again for harvesting.

Speaker 7 The problem is this.

Speaker 74 And I love stuff like this, even though it's terrible.

Speaker 14 I love it when you solve one problem and it creates an equal and opposite problem.

Speaker 19 That's exactly what happens with rice cultivation.

Speaker 92 When you dry out that paddy, it exposes the soil, and a bunch of nitrous oxide, which is another greenhouse gas, gets emitted.

Speaker 73 And so, if you just grow it just with soil, it's going to emit nitrous oxide.

Speaker 19 It's going to be covered up with the water in the patty.

Speaker 91 And then, when you dry it again, it's going to release more nitrous oxide.

Speaker 98 So, they're trying to figure out like the balance of which one's worse.

Speaker 81 You know, would it be better to just leave it flooded all the time?

Speaker 11 Would it be better to dry it?

Speaker 35 Because you can take care of the methane, nitrous oxide goes up, take care of the nitrous oxide, the methane goes up.

Speaker 70 But did you see that thing about rice fish farming?

Speaker 57 Is that like the seawater farming?

Speaker 3 No, this is, it's a little different.

Speaker 74 It's where you actually, you tend, you grow fish, you like farm fish in your rice paddy, and they actually help take care of the methane problem by eating a lot of the algae that would otherwise decompose.

Speaker 48 So the methane goes down, the nitrous oxide emissions go down because the paddy is always flooded because, you know, the fish need the water.

Speaker 77 And I saw that it increases yields by 10 to 15% because the fish are pooping.

Speaker 13 And so the nitrogen cycle is going a lot

Speaker 97 more frequently.

Speaker 59 You don't need to add as much fertilizer, if any.

Speaker 67 And they're eating a lot of the pests.

Speaker 105 So there's a 50% reduction in pests.

Speaker 5 And I think in some, if you do it right, you don't even need to use pesticides in rice production.

Speaker 19 So growing fish with your rice is like the way to save the planet.

Speaker 79 What kind of fish?

Speaker 17 Do you know?

Speaker 82 I don't think it matters.

Speaker 8 Probably a smallish fish because there's only a few inches of water that you need for rice patties.

Speaker 59 So it wouldn't have, it wouldn't be like a giant carp.

Speaker 14 You'd be up the creek, I think, or the carp would be if you tried to grow carp in a fish patty.

Speaker 20 Right. It wouldn't be, say, a marlin or great white shark.

Speaker 16 No.

Speaker 68 No, but it would be something to see.

Speaker 84 I did mention seawater rice.

Speaker 26 There are, you know, people efforting to do that kind of thing to, you know, grow it in seawater. Yeah.

Speaker 94 Obviously, it's got to be a situation where they can get a rice variety that can tolerate that salt content and the alkaline soil.

Speaker 28 But it's something that they're looking into that has got a little bit of promise, I think.

Speaker 13 Yeah, because it reduces the land use, right?

Speaker 48 Because you're not using really valuable land for cultivating rice.

Speaker 47 Yeah.

Speaker 17 There's also the matter of toxins, too.

Speaker 5 I didn't realize rice was such a downer, did you?

Speaker 24 I did not. I didn't know about the toxins.

Speaker 85 And I think specifically arsenic is one of the,

Speaker 52 I think, like lead and cadmium, also, but arsenic seems to be the major offender.

Speaker 60 Yeah, and the reason why it's such a deal with rice is rice absorbs it more than most crops for some reason.

Speaker 10 The big downer about the whole thing is that arsenic is most present in the germ and the bran.

Speaker 98 So the type of rice that's most beneficial for you health-wise, brown rice, is also the ones that have the most arsenic.

Speaker 2 Aha.

Speaker 59 Um, I found an article that asks if the benefits outweigh the risk as far as arsenic in brown rice is concerned.

Speaker 77 It was in 2023 edition of Frontiers and Nutrition, and they basically said, I don't know, we should do more study on it.

Speaker 52 Said, eat what you want, Bub.

Speaker 8 Yeah, I guess. But basically, they were like, We don't know.

Speaker 91 Why would you even read this article, Chump?

Speaker 57 If you're seeking out safer rice,

Speaker 26 there are people who have done studies, Consumer Reports, I think, did some testing for arsenic specifically.

Speaker 26 They found white basmati in California, India, and Pakistan, and sushi rice from the United States, maybe not intuitively,

Speaker 26 has the least amount of arsenic.

Speaker 29 If you get rice from Arkansas, Louisiana, or Texas,

Speaker 29 it's going to have higher levels of arsenic.

Speaker 59 Yeah, it's if your soil is more likely to be contaminated by industrial metals, that rice is going to suck it up.

Speaker 5 And apparently, California's soil is less contaminated by industrial metals than some other states.

Speaker 96 So, from what I could tell, your best bet is California rice, as far as arsenic is concerned.

Speaker 32 Yeah.

Speaker 56 And, you know, rinsing the rice helps before you cook it.

Speaker 26 Cooking it in the water and then draining and even rinsing afterward can reduce the arsenic count even more.

Speaker 61 But it's not like

Speaker 28 it's apparently not enough arsenic to really do a ton of damage to you.

Speaker 24 But the problem is, is children that eat, like a lot of times, you know, you'll have like the processed rice meal and baby food.

Speaker 38 And I think that stuff, you can't ever tell how much that has been rinsed or not, as my orthodontist Dr. Blake used to say.

Speaker 57 So, yeah, it can be problematic for little bbies and toddlers.

Speaker 9 It can be problematic for you, too, like as a grown-up.

Speaker 19 And yeah, it's not like you would have to eat a lot of rice to hurt yourself with, say, arsenic. But if you eat rice every day, which a lot of people do, you can.

Speaker 59 And arsenic is associated with multiple kinds of cancer, diabetes, cardio issues, and obesity.

Speaker 6 So you don't really want a lot of arsenic.

Speaker 59 So that is an issue with rice, everybody.

Speaker 35 Let's face it.

Speaker 49 Should we take a second break? Yeah.

Speaker 57 All right.

Speaker 85 We'll take another break, go over some lists of countries who eat rice a lot.

Speaker 55 Probably not a very surprising list, but add another stuff right after this.

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Speaker 89 Okay, Chuck, I'll give you 10 guesses.

Speaker 35 What continent produces the most rice?

Speaker 78 Is this production?

Speaker 102 Yes, production.

Speaker 29 My guess is China.

Speaker 58 No, continent.

Speaker 2 Oh,

Speaker 2 Asia.

Speaker 9 Yes, you got it.

Speaker 11 Right out of the gate.

Speaker 29 Within that, I would say China.

Speaker 68 Yeah, you'd be right.

Speaker 5 China is the number one rice-producing country in Asia, followed by India.

Speaker 68 Well, that makes sense because they both have a lot of land mass.

Speaker 62 Bangladesh is a big eye popper because it's not very big, but it's the third highest producing rice country in the world.

Speaker 56 Yeah, that's impressive.

Speaker 67 But all 10, top 10, are Asian, whether Southeast Asian, South Asian, or Asian proper, I guess.

Speaker 50 Yeah, I mentioned those states.

Speaker 26 California, Louisiana, Texas, Mississippi, Missouri, and Arkansas produce almost all the rice in the U.S., which is about 20 billion pounds a year, more than I thought.

Speaker 26 Obviously, nowhere close to being a top 10 producer.

Speaker 26 But as far as eating rice in the United States, you're probably eating American rice unless you're going to like a specialty store because about 80% of the rice sold and eaten in the U.S.

Speaker 26 and 95% of sushi rice eaten in the U.S. comes from U.S.

Speaker 111 farms.

Speaker 59 That's why when you go to an Izakaya in America, you'll frequently see somebody with a mouthful of rice chanting, USA.

Speaker 42 That's right.

Speaker 14 Okay, what about the countries that eat the most rice?

Speaker 45 That eat the most.

Speaker 6 What continent would those be on?

Speaker 12 All 10.

Speaker 26 Well, I'm going to say Asia, but I'm also going to drill down and say China just because of the sheer amount of people.

Speaker 63 Okay, yep. China's number one.

Speaker 60 India is number two, both because they have a lot of people there.

Speaker 77 Bangladesh is number three again.

Speaker 3 They really love the rice.

Speaker 74 Yeah.

Speaker 98 But in the top 10 list, Nigeria is number 10 of the countries that eat the most rice.

Speaker 11 And there's something about eating a lot of rice.

Speaker 87 It's impressive, number one.

Speaker 10 Bangladesh is number one for eating rice.

Speaker 65 The per capita rice consumption per year equals 592 pounds of rice per person, which is almost two pounds of rice a day.

Speaker 11 And that's dry, uncooked rice that they're counting.

Speaker 6 This isn't like the wet stuff.

Speaker 87 Yeah. And like I said, it's impressive, but it also goes to

Speaker 67 it goes to point out or underscore that the the developing status of a country like bangladesh because if you eat tons of rice and you're getting a lot of your calories from rice it's because a lot of other foods aren't available to you because your country is lower income so that's why bangladesh cambodia laos um they all eat the most rice uh in part because it's widely available but also in part because their economies are still developing or aren't as developed as countries that eat less rice yeah and that's, again, those are per capita numbers for that last list.

Speaker 30 Yeah.

Speaker 12 That reminds me, though, of when I was a kid in like first, second, third grade, maybe,

Speaker 75 we would, once a year at school, the school lunch would be a cup of white rice with a little pad of butter on it so that it drove home like what other kids around the world were eating for lunch that day.

Speaker 108 Oh, interesting.

Speaker 59 Yeah, I thought it was kind of a nice in principle, but

Speaker 98 there were always at least one or two kids who ate that and then also ate their lunch that they brought from home to like little baskets.

Speaker 88 And I would say that pad of butter is a bit of a cheat.

Speaker 37 Probably.

Speaker 59 Probably, but still, I mean, I definitely, it gave me pause.

Speaker 86 Yeah. I mean,

Speaker 101 I like a little butter and some rice.

Speaker 86 I mean, not when I'm cooking any kind of like,

Speaker 55 you know, Asian style foods and stuff like that.

Speaker 21 I'm not going to put butter on sushi rice, but if you give me a, you know, a steak and a big old glob of Carolina Gold, you can bet your bibby I'm going to throw a little butter on that.

Speaker 108 A little salt and pepper.

Speaker 59 Yeah, I never got into, this was definitely not Carolina gold rice that they were feeding us in styrofoam cups in first grade.

Speaker 21 It's probably,

Speaker 26 what's the stuff in the bag, the minute rice or whatever?

Speaker 63 Yeah, like Uncle Ben's or something.

Speaker 79 Yeah, I mean, the only time we see that in our house, we keep a stash for when the dogs are tummy sick and you have to boil chicken and just have chicken and plain rice.

Speaker 29 And so we have those bags.

Speaker 55 That and like camping when I was a kid is that bring evokes those memories. All right.

Speaker 47 Like would you just have your pockets full of loose rice?

Speaker 40 Isn't that how you'd hike it in?

Speaker 92 That's how I'd hike it in.

Speaker 66 Let's see.

Speaker 68 What else? Anything else about this? Oh, I want to point something out.

Speaker 67 There is a study in 2005.

Speaker 98 Remember, I talked about how people eating rice, the countries that eat the most rice, also tend to be developing.

Speaker 77 Well, there was a study from Totori University.

Speaker 62 And the reason that stood out to me is because Yumi taught English in Totori at a high school.

Speaker 51 No way. Yeah.

Speaker 40 Oh, cool. It's a very rural area.

Speaker 47 She taught it at like a technical school, technical high school, but she loved it.

Speaker 60 She went over there for a year as part of this program.

Speaker 10 But this Totori University study basically found that

Speaker 5 rice consumption is dropping off in Asian countries because wealth is expanding in Asian countries.

Speaker 96 And they're saying, hey, we love rice, but we also want that steak, like Chuck said.

Speaker 20 You know, every time you throw

Speaker 46 another Yumi tidbit out, she becomes that much more interesting.

Speaker 66 Yes, she's very interesting.

Speaker 38 And I realize how much more interesting both Yumi and Emily are than either one of us.

Speaker 9 Yes, it's true.

Speaker 5 I'm kind of a schlub compared to Yumi for sure.

Speaker 86 Yeah. I mean, yeah.

Speaker 110 Congratulations to both of us because they're both wonderful, interesting

Speaker 76 women.

Speaker 78 I mean, Yumi had a, her, her graffiti attack was apothecary, for God's sake.

Speaker 14 Pretty great.

Speaker 56 It's amazing.

Speaker 62 We already took a second break, right?

Speaker 43 This is the third act we're in?

Speaker 46 Yeah, we're in the third act, so we can have a little fun with some of these rice dishes if you want.

Speaker 30 Okay.

Speaker 105 Go ahead and fire that gun.

Speaker 2 Well,

Speaker 26 rice, obviously, in a lot of dishes worldwide is going to be like a base layer for something.

Speaker 45 Maybe a curry, maybe a stewed meat or vegetable.

Speaker 85 Maybe you're going to stir-fry something and throw it on top of that rice.

Speaker 24 That's a great way to eat rice, not just

Speaker 38 a regular old plain side dish, even though that's fine too.

Speaker 101 But I've had quite a few of these.

Speaker 37 I have had jollif rice at African restaurants.

Speaker 54 Yeah, it's got

Speaker 26 like stewed tomatoes, onions,

Speaker 28 you know, peppers. A lot of these are...

Speaker 26 kind of similar around the world because it's you know it's meager honest ingredients like you know, garlic and thyme and ginger and rice and tomatoes and onions, like stuff you get from the ground.

Speaker 30 Sometimes you can add meat and vegetables, but jollif rice is good on its own.

Speaker 96 Yeah, I looked up a recipe of that and I'm like, that is something I'm going to try.

Speaker 70 Yeah.

Speaker 11 There's also biryani.

Speaker 40 Love it.

Speaker 63 I am not more, I'm more of a curry guy, so I don't get biryani when I go to Indian restaurants because it's a little drier.

Speaker 68 Yeah.

Speaker 97 But it's got some nice flavors to it for sure when I have had it.

Speaker 62 But it's a rice dish.

Speaker 5 It's got rice, spices, some vegetables, usually some kind of meat in there.

Speaker 34 Yeah, it's good.

Speaker 61 You're a red curry guy?

Speaker 21 Green?

Speaker 71 Red.

Speaker 5 Green, maybe, if I'm at a Thai place, but I'm a tikka masala and butter chicken person. Oh, man.

Speaker 68 God.

Speaker 70 I could eat that all day long, every day. Yeah.

Speaker 29 No, I mean, I said it before, and I think it was our Chinese food episode.

Speaker 55 Like, I could subsist entirely on Asian cuisine 100% of the time and be as happy as I've ever been.

Speaker 15 For real.

Speaker 26 I don't need the other foods.

Speaker 19 Also, shout out sog.

Speaker 5 Sag paneer is fine, but chicken sag is, oh, it's the best.

Speaker 72 Yeah.

Speaker 28 I did mention paella earlier.

Speaker 53 I love it.

Speaker 26 If you aren't familiar, it is a Spanish dish.

Speaker 38 I think the Moores brought it over.

Speaker 61 The moops.

Speaker 30 And it is.

Speaker 51 Yeah, that's right.

Speaker 108 Oh, my God.

Speaker 33 What was that?

Speaker 15 That was from Seinfeld when George played Trivial Pursuit with the Bubble Boy.

Speaker 56 That's right. That's right.

Speaker 95 The moops.

Speaker 34 No, I'm sorry, the moops.

Speaker 38 Paille is delicious, though.

Speaker 78 You cook it in a very specific flat-bottom round pan.

Speaker 55 If you don't have one, like I've cooked it in just cast iron skillets, it's got that clam juice.

Speaker 26 That's where a lot of that seafood-y flavor comes from.

Speaker 38 Depending on what kind of seafood you want in there, it could be clams, could be shrimp, could be scallops, could be all that stuff.

Speaker 24 Some saffron, some like tomatoes that stew up nicely.

Speaker 14 It's just delicious.

Speaker 26 I love a paella.

Speaker 39 It's usually not the kind of thing you can just get a serving of.

Speaker 78 You get like a larger paella for a table.

Speaker 59 That clam juice thing, didn't that remind me, didn't you used to make or maybe still do make Bloody Marys with clemato?

Speaker 38 Yeah, that's the only way for me.

Speaker 59 And that's a Canadian thing, and I can't remember what they call it.

Speaker 15 Bloody Mary.

Speaker 92 That's what it is.

Speaker 108 Oh, I've heard of that.

Speaker 20 I didn't know it was Canadian.

Speaker 16 There's something, there's another rice dish that I've had before.

Speaker 58 I don't know if you've ever had it.

Speaker 91 It's called sushi.

Speaker 59 And it's made with that short-grained rice seasoned with some vinegar, like I said.

Speaker 9 But it actually, and I know we talked about this in the sushi episode, it grew out of a way of preserving fish in vinegar.

Speaker 64 They would jam some uncooked rice in there with it too, pack it in there.

Speaker 102 That's right.

Speaker 13 And I guess somebody said, there's a better way to do this.

Speaker 35 And that's where sushi came from.

Speaker 64 But you can still get that original version called Narezushi,

Speaker 5 which I really want to try.

Speaker 70 I like pickled anything, man.

Speaker 15 You could pickle an old shoe and I'd be like, I'll eat a little of that, sure.

Speaker 88 We're not going to go down the list of rice noodle dishes, but we should point out that rice noodles are a thing.

Speaker 20 We should mention a few rice desserts because

Speaker 28 a really, really nice rice pudding to me is one of the more delicious things you can eat.

Speaker 2 Yeah.

Speaker 11 I'm more of a bread pudding guy, but yeah, I'll eat rice pudding as well.

Speaker 20 That's when you cook the rice with the milk and sugar, and usually there's like vanilla or cinnamon or something like that in there.

Speaker 59 I would eat just about anything with condensed milk.

Speaker 92 Yeah, that's good stuff.

Speaker 43 Oh, I have a little tip for you, Chuck.

Speaker 87 Yumi found this stuff.

Speaker 66 It's ube condensed milk.

Speaker 34 Okay.

Speaker 77 It is the greatest flavor you will ever put in your mouth.

Speaker 59 It's insane how good it tastes.

Speaker 26 Is it, do I have to go to like an Asian mart to get it?

Speaker 33 You can probably order it online, but yeah,

Speaker 77 you're going to find it at an Asian store more than maybe Target.

Speaker 95 Okay.

Speaker 62 There's also mango sticky rice, which uses that sticky glutinous rice, which, by the way, it doesn't have gluten.

Speaker 5 It's just glutinous, meaning sticky, starchy.

Speaker 108 Gluten with an eye.

Speaker 95 Yeah. Yeah.

Speaker 47 Have you heard of Polish rice cake or polished rice cake?

Speaker 96 I'm not sure.

Speaker 26 I had not until this.

Speaker 62 It's basically rice and condensed milk and some other stuff, but it's a cake with rice.

Speaker 19 It looks pretty good.

Speaker 24 Well, we should talk about mochi at least because mochi is a cake and that is made from the glutinous rice as well.

Speaker 46 And if you've ever you know had mochi in the U.S., it's probably a little different from Japan because it's not always a sweet thing there.

Speaker 45 But in the U.S., it's usually wrapped around ice cream.

Speaker 103 As most things are.

Speaker 26 Yeah, and you can buy like the little mochi ice cream balls or whatever here.

Speaker 9 Yeah, they're good.

Speaker 67 A lot of times in Japan, they'll have like sweet red bean paste inside.

Speaker 59 That's a traditional mochi there, too.

Speaker 64 But apparently it's it references the rabbit in the moon.

Speaker 69 In Japan, it's a rabbit in the moon rather than a man in the moon.

Speaker 5 But he's making mochi up there.

Speaker 101 Oh, I never knew that. Yep.

Speaker 14 And we can't not mention horchata, real quick, okay?

Speaker 54 Yeah,

Speaker 54 I went to a

Speaker 55 horchada flight in Mexico City one time on a food tour.

Speaker 21 Oh, nice.

Speaker 38 And it was my first kind of real exposure to it.

Speaker 53 That

Speaker 57 I think maybe my first real exposure.

Speaker 30 And man, it was so different and delicious.

Speaker 58 Yeah, it's

Speaker 6 rice soaked in evaporated evaporated milk.

Speaker 5 So, you know, I'd like it.

Speaker 13 Add some cinnamon, some vanilla, and then you eventually, after it's mush, you strain it so that it gets any of the grit out.

Speaker 67 So it's kind of a thickish, milky-ish drink that's amazing on its own.

Speaker 89 But if you're into things like rum or bourbon, they mix really well with horchata,

Speaker 12 especially in wintertime.

Speaker 37 Very interesting. Oh, yeah.

Speaker 15 You'll thank me later.

Speaker 34 Okay. Okay.

Speaker 26 I'll pre-thank you now because,

Speaker 32 yeah, I didn't know that was a thing.

Speaker 21 Oh, I mean, where do you get horchada here?

Speaker 68 You can buy horchada.

Speaker 59 People make it and sell it here in the United States, meaning companies or whatever.

Speaker 58 But it's actually not that hard to make.

Speaker 5 You might be better off making it yourself.

Speaker 28 All right. I'll give it a shot.

Speaker 99 I know that the stuff we had in Mexico City was like really, really authentic and great.

Speaker 53 Yep.

Speaker 67 There's plenty of recipes.

Speaker 59 There's like five or six ingredients, all of them easily obtainable.

Speaker 5 So I say make your own, Chuck.

Speaker 61 All right. I'll give it a try.

Speaker 18 That reminds me, what did you think of cherry pop-tarts, cherry-frosted Pop-Tarts?

Speaker 100 Ah, yes. Follow-up.

Speaker 41 I texted Josh photos.

Speaker 79 I immediately went to the store.

Speaker 78 I bought the cherry frosted Pop-Tarts.

Speaker 24 And of course, I had to get the cinnamon, brown sugar cinnamon.

Speaker 29 Of course.

Speaker 46 Boy, those cherries are beeping delicious.

Speaker 28 Yeah.

Speaker 77 I told you they're way better than strawberry, aren't they?

Speaker 61 Yeah, I mean, they are.

Speaker 54 They're way better.

Speaker 79 I did my butter trick.

Speaker 32 Believe it or not,

Speaker 21 I think there were four

Speaker 53 packs in each.

Speaker 56 So eight total packs, 16 total Pop-Tarts.

Speaker 101 And I've only eaten six total Pop-Tarts.

Speaker 49 So three packs.

Speaker 34 That's nice.

Speaker 83 Since then, I'm really,

Speaker 38 you just, you just can't go in there and house those things in two days.

Speaker 5 You can pretty easily, but I think you're showing a lot of restraint here.

Speaker 21 I feel like I'm showing restraint.

Speaker 10 Yeah. Way to go, man.

Speaker 65 And are you enjoying them more more than if you just ate them all at once?

Speaker 61 Nah.

Speaker 2 That's awesome.

Speaker 82 You got anything else?

Speaker 80 I got nothing else. Grow rice.
Yeah.

Speaker 67 Go grow some rice.

Speaker 132 Make your own horchada.

Speaker 62 Make some sushi.

Speaker 77 Make some sticky rice.

Speaker 35 Make some curries.

Speaker 81 Just do all that stuff.

Speaker 47 Some jollof rice.

Speaker 5 Get to it.

Speaker 91 And while you're making all that, we'll just go ahead and read some listener mail.

Speaker 56 Well, this is from Ted.

Speaker 27 Ted wrote in because Ted, I'll just read it.

Speaker 38 You responded to Ted. You're going to send Ted something, which is very nice of you.

Speaker 82 Nice.

Speaker 38 Hey, guys, I recently finished listening to the full Stuff You Should Know catalog.

Speaker 21 Yeah, big deal.

Speaker 108 For the fifth time.

Speaker 22 That's a big deal, Ted.

Speaker 27 For sure.

Speaker 6 I think it's a big deal if you listen to it all once.

Speaker 61 Yeah.

Speaker 131 Oh, oh, yeah, you're doing your new thing?

Speaker 15 Yeah, my new thing. Okay.
I like it.

Speaker 85 See us attached screenshot for proof. Ted, we didn't need proof.

Speaker 28 We take you at your word.

Speaker 38 At least I finished my most recent listen, guys.

Speaker 84 Thanks for all the wonderful hours.

Speaker 39 As an appreciation, here are the five things I most like about stuff you should know.

Speaker 38 Number one, Josh and Chuck have character arcs as their lives have changed over the 17 years, and they're not afraid to share some of that personal stuff.

Speaker 100 I'd say big-time character arcs.

Speaker 17 Yeah, I mean, 17 years.

Speaker 32 Yeah, like think about what's happened to anyone over the last 17 years.

Speaker 54 There's a lot of stuff. Yeah.

Speaker 26 Number two, Josh and Chuck don't talk over each other like many other podcasters do.

Speaker 51 We don't often.

Speaker 22 Sometimes we do, but yeah, we usually let each other go, right?

Speaker 8 Yeah, we try to.

Speaker 3 I mean, every once in a while there's a stumble here or there, but no, we're pretty good about that.

Speaker 81 We always have been.

Speaker 55 Yeah, but boy, some podcasts, even some of my favorite ones, at times I'm like, what is going on?

Speaker 27 There's like three or four people talking.

Speaker 82 Oh, you can't do that. Can't do that.

Speaker 28 Number three, I've learned more about movies and popular music by listening to stuff you should know than actually by watching movies or listening to music.

Speaker 47 Yeah, I like to think that we have imparted some pretty cool recommendations over the years.

Speaker 39 Yeah, I just noticed Ted said he'd send in five things he loved the most.

Speaker 38 There's only four, so I guess.

Speaker 48 Oh, Ted, this is beautiful because I know what the last one is.

Speaker 54 Oh, I bet that's why he did it.

Speaker 80 Duh.

Speaker 26 Number four, Josh and Chuck never make it all the way through a list.

Speaker 38 Of course, Ted, I'm so dense.

Speaker 27 I didn't even get the joke.

Speaker 26 That was a great arcane in in joke for stuff you should know ted bravo on listening to the entire catalog five times and we are trying to figure out something special to get you for it so thank you for letting us know that's right thanks ted thanks ted if you want to be like ted and talk about how much you like stuff you should know or how many times you've listened to stuff you should know or whatever you want to say you can send it in an email to stuffpodcast at iheartradio.com.

Speaker 1 Stuff You Should Know is a production of iHeartRadio. For more podcasts from iHeartRadio, visit the iHeartRadio app, Apple Podcasts, or wherever you listen to your favorite shows.

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Speaker 53 Listen on the iHeartRadio app, Apple Podcasts, or wherever you get your podcasts.

Speaker 45 Support for the show today comes from Public.com.

Speaker 83 You're thoughtful about where your money goes.

Speaker 57 You've got core holdings, some recurring crypto buys, maybe even a few strategic options plays on the side.

Speaker 45 The point is, you're engaged with your investments, and Public gets that.

Speaker 105 Yeah, that's why they built an investing platform for those who take it seriously. On public, you can put together a multi-asset portfolio for the long haul.

Speaker 72 Stocks, bonds, options, crypto, it's all there.

Speaker 77 Plus an industry-leading 3.6% APY high-yield cash account.

Speaker 57 Switch to the platform built for those who take investing seriously.

Speaker 101 Go to public.com slash SYSK and earn an uncapped 1% bonus when you transfer your portfolio.

Speaker 111 That's public.com slash SYSK.

Speaker 112 Paid for by Public Investing. All investing involves risk of loss, including loss of principal.
Brokerage services for U.S.

Speaker 112 listed registered securities, options, and bonds in a self-directed account are offered by Public Investing Inc., member FINRA and SIPC. CryptoTrading provided by ZeroHash.

Speaker 112 Complete disclosures available at public.com slash disclosures.

Speaker 113 This is Sophie Cunningham from Show Me Something.

Speaker 117 Do you know the symptoms of moderate to severe obstructive sleep apnea or OSA in adults with obesity?

Speaker 118 They may be happening to you without you knowing.

Speaker 117 If anyone has ever said you snored loudly or if you spend your days fighting off excessive tiredness, irritability, and concentration issues, it may be due to OSA.

Speaker 124 OSA is a serious condition where your airway partially or completely collapses during sleep, which may cause breathing interruptions and oxygen deprivation.

Speaker 126 Learn more at don'tsleeponosa.com.

Speaker 115 This information is provided by Lilly, a medicine company.

Speaker 1 This is an iHeart podcast.

Speaker 2 Guaranteed human.