WEBVTT 00:00:00.000 --> 00:00:03.439 Hello you gentle snowflakes. We're going to talk 00:00:03.439 --> 00:00:05.900 about some serious and real stuff in this episode. 00:00:06.080 --> 00:00:10.039 Some of it might upset listeners. We're going 00:00:10.039 --> 00:00:12.759 to talk about slaughtering methods for certain 00:00:12.759 --> 00:00:15.279 animals because it's important to talk about 00:00:15.279 --> 00:00:18.019 where things come from. So just so you're aware 00:00:18.019 --> 00:00:19.960 there might be some explicit content in this 00:00:19.960 --> 00:00:22.219 episode and people of light heart should maybe 00:00:22.219 --> 00:00:25.640 skip this. You're listening to Heritage Radio 00:00:25.640 --> 00:00:35.299 Network. Hi everyone, welcome to Pot Luck Food 00:00:35.299 --> 00:00:38.719 Talks. I'm here with my man Phil, and today we're 00:00:38.719 --> 00:00:41.619 going to talk about... How should we name this 00:00:41.619 --> 00:00:46.960 episode? Stories from the Slaughterhouse. Yeah, 00:00:47.020 --> 00:00:50.460 I think that's a catchy title. Yeah, we were 00:00:50.460 --> 00:00:52.960 just talking about foie gras, you know? Very 00:00:52.960 --> 00:00:55.840 controversial subject. What's your take on it? 00:00:56.490 --> 00:00:59.170 Well, to be honest, I always wanted to visit 00:00:59.170 --> 00:01:03.969 a facility where Fogra was produced myself in 00:01:03.969 --> 00:01:07.150 order to have an opinion. Because I know, you 00:01:07.150 --> 00:01:09.109 know, these kind of things, you have to go and 00:01:09.109 --> 00:01:12.950 look for yourself instead of listening to opinions 00:01:12.950 --> 00:01:16.670 or reading about it. Because there is a lot of, 00:01:16.709 --> 00:01:20.430 I don't know. Also, it's needed to say that we 00:01:20.430 --> 00:01:23.170 live in this generation where everything is so... 00:01:24.059 --> 00:01:27.900 wrong everywhere and everybody cries about everything 00:01:27.900 --> 00:01:30.579 all the time and you know like and in this context 00:01:30.579 --> 00:01:34.439 i went to it was like a facility here in spain 00:01:34.439 --> 00:01:39.439 run by martico i think they have almost they 00:01:39.439 --> 00:01:43.120 produce i don't know if 60 or 80 percent of all 00:01:43.120 --> 00:01:47.379 the foie gras produced in spain wow so they're 00:01:47.379 --> 00:01:50.400 a big player in the industry so and it was super 00:01:50.400 --> 00:01:53.719 interesting to see Well, the whole life cycle, 00:01:53.780 --> 00:02:00.019 never said better, of the ducks that are used 00:02:00.019 --> 00:02:01.900 for this. And there were a lot of things I didn't 00:02:01.900 --> 00:02:05.459 know. In order for foie gras to be foie gras, 00:02:05.620 --> 00:02:10.659 there are only two duck species allowed. One 00:02:10.659 --> 00:02:15.680 is a Barbary duck, and the other one is a mixture 00:02:15.680 --> 00:02:20.129 where the Barbary is the male. And Peking dog 00:02:20.129 --> 00:02:27.689 is the female that creates moulard dog. It's 00:02:27.689 --> 00:02:32.030 the cross of these two types. Okay. And these 00:02:32.030 --> 00:02:34.330 are the ones that they were producing. It's interesting 00:02:34.330 --> 00:02:37.530 because there is like a complete different industry 00:02:37.530 --> 00:02:41.990 that only provides the inoculated eggs. Okay. 00:02:42.349 --> 00:02:47.379 So, and then you can. as an industry, as a factory, 00:02:47.639 --> 00:02:49.740 you know, you can buy, or as a slaughterhouse, 00:02:49.879 --> 00:02:53.280 or a racing farm, or whatever, you can buy the 00:02:53.280 --> 00:02:57.680 eggs already inoculated and incubate them yourself, 00:02:58.000 --> 00:03:02.500 or you can buy already the little babies, right, 00:03:02.560 --> 00:03:06.979 already born. So in these things, in many cases, 00:03:07.000 --> 00:03:09.780 these are transported back and forth from France 00:03:09.780 --> 00:03:12.740 to Spain. In this case, of this particular facility, 00:03:12.900 --> 00:03:17.229 they have like, I think, Between 10 and 15, I 00:03:17.229 --> 00:03:22.090 think 13 farms total. And they process a million 00:03:22.090 --> 00:03:26.849 ducks a year. Wow. And there was this crazy story 00:03:26.849 --> 00:03:30.150 that they have these clients that they wouldn't 00:03:30.150 --> 00:03:35.610 take French ducks. They wanted them to be Spanish, 00:03:35.909 --> 00:03:39.389 born in Spain. So they usually never buy the 00:03:39.389 --> 00:03:42.210 eggs, but they have to buy the eggs and do the 00:03:42.210 --> 00:03:45.009 last process. how do you say when you break the 00:03:45.009 --> 00:03:49.129 shell process in spain so that so they could 00:03:49.129 --> 00:03:52.469 be considered punished even though these were 00:03:52.469 --> 00:03:57.629 inoculated in in in spain incubated in spain 00:03:57.629 --> 00:03:59.610 and in many cases they were sent to france just 00:03:59.610 --> 00:04:01.830 to be born because it's like a whole different 00:04:01.830 --> 00:04:04.150 process and imagine if you have to take care 00:04:04.150 --> 00:04:06.550 of i don't know five thousand of these little 00:04:06.550 --> 00:04:09.310 ducks you know like it's like like a whole industry 00:04:09.310 --> 00:04:14.539 on its own just the eggs and shell breaking phase 00:04:14.539 --> 00:04:18.180 of the cycle the next thing this is something 00:04:18.180 --> 00:04:23.620 i didn't know like the whole from born till slaughtered 00:04:23.620 --> 00:04:28.019 the things live 90 days that's it okay that's 00:04:28.019 --> 00:04:32.199 intense Yeah, like in those 90 days, these were 00:04:32.199 --> 00:04:36.000 quite big, you know, like I saw them. These were 00:04:36.000 --> 00:04:38.759 big ducks. These were not like, you know, like 00:04:38.759 --> 00:04:41.500 the ones you might see in the wild or anything. 00:04:41.939 --> 00:04:44.300 These are foie gras ducks, you know, they have 00:04:44.300 --> 00:04:48.019 to be big. Also interesting, they mentioned something 00:04:48.019 --> 00:04:51.120 about the diet, that they noticed a difference 00:04:51.120 --> 00:04:54.019 in the quality of the foie gras if they gave 00:04:54.019 --> 00:04:57.069 them soybeans for the first week. And just that, 00:04:57.129 --> 00:05:00.649 just like an extra protein intake. And then the 00:05:00.649 --> 00:05:03.870 outer shell of the foie would break less. So 00:05:03.870 --> 00:05:06.750 I know like, imagine like you're raising these 00:05:06.750 --> 00:05:12.110 animals for 90 days. So like everything counts, 00:05:12.209 --> 00:05:15.350 you know, everything they eat, everything they 00:05:15.350 --> 00:05:18.269 drink, every step they take, everything. I don't 00:05:18.269 --> 00:05:22.529 know exactly like all the phases, but let's say 00:05:22.529 --> 00:05:24.810 for the first three weeks, they're like in a... 00:05:25.120 --> 00:05:28.759 closed space, but they're free. They move, but 00:05:28.759 --> 00:05:31.600 they're closed because they're still little. 00:05:32.180 --> 00:05:34.959 And then once they have enough size, they're 00:05:34.959 --> 00:05:39.079 left in semi -freedom. So these are like large 00:05:39.079 --> 00:05:41.279 landscapes where they can walk around and do 00:05:41.279 --> 00:05:43.379 whatever they want. But in general, they stay 00:05:43.379 --> 00:05:46.560 near the main house because that's where you 00:05:46.560 --> 00:05:49.139 get shadow and food and water. Yeah, exactly. 00:05:49.319 --> 00:05:52.500 So they don't go too far away, but they're allowed 00:05:52.500 --> 00:05:55.610 to move and do whatever they want. And this goes 00:05:55.610 --> 00:05:59.329 for, I would say, like 70 % of their lives, of 00:05:59.329 --> 00:06:02.110 their 90 -day life. And then the last 12 days, 00:06:02.370 --> 00:06:06.790 they get in a shelter where it's covered, big 00:06:06.790 --> 00:06:10.149 ventilators, so they're relaxed. And that's where 00:06:10.149 --> 00:06:14.230 they're force -fed, which is something that lasts 00:06:14.230 --> 00:06:18.300 only 12 days. And to be honest, I didn't saw 00:06:18.300 --> 00:06:20.600 the force fed process because it was not the 00:06:20.600 --> 00:06:23.040 moment for that. I saw the ducks in that last 00:06:23.040 --> 00:06:26.240 phase where they are. The guy, I think he's the 00:06:26.240 --> 00:06:29.339 CEO of Martico. He was like, they're really chilled. 00:06:29.620 --> 00:06:32.759 He took one of the ducks. The ducks was like, 00:06:32.839 --> 00:06:36.759 you know, easygoing. He was not like stressed 00:06:36.759 --> 00:06:41.129 or anything. He wouldn't run or anything. And 00:06:41.129 --> 00:06:42.949 he started like, you know, explaining some things 00:06:42.949 --> 00:06:45.829 that if you take it like this and the neck can 00:06:45.829 --> 00:06:50.050 almost twist 180 degrees and the wing. He started 00:06:50.050 --> 00:06:52.449 like explaining. It reminded me of when you go 00:06:52.449 --> 00:06:56.689 to Elcano and you see Aitora Regi explaining, 00:06:56.910 --> 00:06:59.649 you know, like the tugbo or whatever. And he's 00:06:59.649 --> 00:07:01.449 explaining the pieces of the fish and everything. 00:07:01.790 --> 00:07:04.750 I had like this flashback of, you know, just 00:07:04.750 --> 00:07:07.290 seeing like a professional being really passionate. 00:07:08.000 --> 00:07:10.000 about this product you know pretty knowledgeable 00:07:10.000 --> 00:07:12.459 yeah yeah so he was explaining like a lot of 00:07:12.459 --> 00:07:15.120 stuff and then he started playing with his finger 00:07:15.120 --> 00:07:17.399 into the mouth of the dog and the dog immediately 00:07:17.399 --> 00:07:20.139 started like like making like he wanted to eat 00:07:20.139 --> 00:07:23.720 okay like so and that's basically what they do 00:07:23.720 --> 00:07:26.980 they come with a tube they put it in the mouth 00:07:26.980 --> 00:07:30.620 and the dogs come to get that you know like it's 00:07:30.620 --> 00:07:34.759 not like they're like in a body sadomasochism 00:07:34.759 --> 00:07:39.199 kind of change down the throat and like yeah 00:07:39.199 --> 00:07:42.660 you force them they're like no please no i mean 00:07:42.660 --> 00:07:46.060 like i i don't doubt there's for sure that i 00:07:46.060 --> 00:07:49.420 remember uh in latin america in a restaurant 00:07:49.420 --> 00:07:53.879 i was working we once got like a a huge batch 00:07:53.879 --> 00:07:58.120 of dogs delivered and these dogs were mistreated 00:07:58.120 --> 00:08:01.720 dude you know like the How do you say the mouth 00:08:01.720 --> 00:08:03.800 of a bird? How is that called in English? The 00:08:03.800 --> 00:08:09.040 beak. The beaks were broken. I don't know, maybe 00:08:09.040 --> 00:08:11.399 they killed them with stones. I have no idea, 00:08:11.540 --> 00:08:14.040 but that was really... And you could see that 00:08:14.040 --> 00:08:17.259 in the end product. The meat was crap, basically. 00:08:17.779 --> 00:08:21.759 Because these animals were tortured to death, 00:08:21.839 --> 00:08:26.300 probably. That's a completely different thing. 00:08:26.779 --> 00:08:29.339 Then we arrived to this slaughterhouse, like 00:08:29.339 --> 00:08:35.240 I said. 5 a .m. It was maybe 6 .30. It was super. 00:08:35.360 --> 00:08:37.620 We have to wake up really early to get there. 00:08:37.980 --> 00:08:41.580 Without intro, you know, like without like just 00:08:41.580 --> 00:08:45.000 right into it. We walk in there and there are 00:08:45.000 --> 00:08:47.779 these boxes full of birds. They were quite chilled. 00:08:48.320 --> 00:08:51.419 You know, they weren't loud or anything because 00:08:51.419 --> 00:08:54.820 they already, like in this 12 days where they 00:08:54.820 --> 00:08:57.460 have been like super relaxed, you know, having 00:08:57.460 --> 00:09:01.000 this life of indulgence and luxuries and lots 00:09:01.000 --> 00:09:04.019 of food. And they're just chilling. It's in the 00:09:04.019 --> 00:09:06.279 morning. They do it in the morning. So they're 00:09:06.279 --> 00:09:10.220 more relaxed. Okay. And then the birds were hanged 00:09:10.220 --> 00:09:13.419 on their feet. And they don't really care. They're 00:09:13.419 --> 00:09:16.519 like just hanging. And that's where it started. 00:09:16.539 --> 00:09:19.279 And it starts moving like. And they're splashed 00:09:19.279 --> 00:09:23.419 with water and electricity, so they get unconscious. 00:09:24.539 --> 00:09:32.220 And this is key for the slaughter technique for 00:09:32.220 --> 00:09:38.360 them to be alive while slaughtered. Because like 00:09:38.360 --> 00:09:42.659 same as in halal and kosher and a good slaughter 00:09:42.659 --> 00:09:45.840 method, you want them to die by bleeding. not 00:09:45.840 --> 00:09:48.720 by any other mean. And that's also something 00:09:48.720 --> 00:09:51.080 that there would be like state veterinarians 00:09:51.080 --> 00:09:53.600 in the facility and they would take a random 00:09:53.600 --> 00:09:58.919 duck out and put it in a corner to verify that 00:09:58.919 --> 00:10:02.100 it was alive. So then we walk into this room 00:10:02.100 --> 00:10:04.440 where they're all already hanging and they're 00:10:04.440 --> 00:10:08.559 like unconscious. And we see this guy. It really 00:10:08.559 --> 00:10:13.250 felt like a dentist just... doing something in 00:10:13.250 --> 00:10:15.250 their mouth, you know, like, just like, click. 00:10:15.950 --> 00:10:19.049 And he was actually doing the killing process, 00:10:19.250 --> 00:10:22.210 which was inside the mouth, like, click, and 00:10:22.210 --> 00:10:26.169 then it would start bleeding, clean, while unconscious, 00:10:26.690 --> 00:10:29.990 okay? They wouldn't even, you know, sometimes 00:10:29.990 --> 00:10:32.470 when you kill birds, they move their wings really 00:10:32.470 --> 00:10:35.759 hard. That wouldn't be the case. Then he also 00:10:35.759 --> 00:10:37.240 mentioned something really interesting that he 00:10:37.240 --> 00:10:39.480 said like, okay, this is how they do it. Like 00:10:39.480 --> 00:10:42.860 the guy that was showing us around and he says 00:10:42.860 --> 00:10:46.820 like, would this be halal? He would do a prayer 00:10:46.820 --> 00:10:50.240 for each bird. And I thought, I found that it 00:10:50.240 --> 00:10:53.399 would be really interesting because I think it's 00:10:53.399 --> 00:10:56.980 important to, to do this kind of things with 00:10:56.980 --> 00:11:00.000 respect. You know, like, I remember watching 00:11:00.000 --> 00:11:04.039 one of these shows where chefs go late night 00:11:04.039 --> 00:11:06.580 and get drunk and then go back to the restaurant 00:11:06.580 --> 00:11:11.759 and do a munchies or whatever. Dude, like, killing, 00:11:12.000 --> 00:11:15.419 even though it was shellfish, but, like, playing 00:11:15.419 --> 00:11:18.519 around with lobsters and crabs and, you know, 00:11:18.559 --> 00:11:20.720 like, and playing around with it. And I was like, 00:11:20.799 --> 00:11:25.110 playing with food is not okay. Playing with live 00:11:25.110 --> 00:11:30.110 beings while alive, that's just next level. That's 00:11:30.110 --> 00:11:34.889 just completely wrong. Yeah, I would never ever 00:11:34.889 --> 00:11:37.950 do something like that. Right? If you have a 00:11:37.950 --> 00:11:40.250 lobster, you're quick and efficient. You're not 00:11:40.250 --> 00:11:46.159 fucking around with it. Yep. you do play around 00:11:46.159 --> 00:11:50.240 with it no no no i don't actually i i totally 00:11:50.240 --> 00:11:54.059 agree it's a cool point that you make with saying 00:11:54.059 --> 00:11:56.580 a prayer before each animal because like while 00:11:56.580 --> 00:11:58.679 i have done like the sort of like you take a 00:11:58.679 --> 00:12:00.360 lobster and you go to somebody who's scared of 00:12:00.360 --> 00:12:06.440 lobsters you go you know i mean that's something 00:12:06.440 --> 00:12:08.980 no but i'm talking about oh look i'm killing 00:12:08.980 --> 00:12:11.980 it and uh and playing around wild and slaughter 00:12:11.980 --> 00:12:14.360 that's what i mean no no no and like fucking 00:12:14.360 --> 00:12:17.419 around like i actually like it might sound stupid 00:12:17.419 --> 00:12:20.440 but like for example with lobsters like i can't 00:12:20.440 --> 00:12:22.360 say like before every single lobster but i have 00:12:22.360 --> 00:12:25.000 this moment of like when i start killing lobsters 00:12:25.000 --> 00:12:29.159 where i'm like the first one right yeah where 00:12:29.159 --> 00:12:32.519 i kind of stop and i like mentally say to myself 00:12:32.519 --> 00:12:36.559 sort of like um thank you you know thank you 00:12:36.559 --> 00:12:43.500 for this lobster and then i kill it um but also 00:12:43.500 --> 00:12:45.879 like i like i like lobsters and langoustines 00:12:45.879 --> 00:12:48.220 a lot because they really they really fight you 00:12:48.220 --> 00:12:50.720 know like they fight to the very end they want 00:12:50.720 --> 00:12:52.379 to they want to kill you like if you've ever 00:12:52.379 --> 00:12:54.519 killed a lobster that's like very alive which 00:12:54.519 --> 00:12:56.200 is good because the lobster is good like good 00:12:56.200 --> 00:12:59.019 quality they like you pick it up it wants to 00:12:59.019 --> 00:13:02.659 fucking kill you you know yeah and and uh i always 00:13:02.659 --> 00:13:06.679 like yeah playing around with the tail I always 00:13:06.679 --> 00:13:08.840 respected that. So I'm always kind of like, well, 00:13:08.960 --> 00:13:11.799 you fought well, buddy, but that's it for you 00:13:11.799 --> 00:13:14.240 now. Actually, when I was in Japan, I had to 00:13:14.240 --> 00:13:17.039 kill a lot of langoustines. These like rock lobsters, 00:13:17.039 --> 00:13:19.820 you know, the spiny lobsters with the long antennas. 00:13:20.240 --> 00:13:24.200 Yeah. And with spikes on it. Yeah, those are 00:13:24.200 --> 00:13:26.960 the most common in Venezuela. I killed millions 00:13:26.960 --> 00:13:29.679 of those. And they would try to fuck me up. Like 00:13:29.679 --> 00:13:31.759 they would like with the antennas, like try to 00:13:31.759 --> 00:13:34.379 whip me, you know. I got injured like almost 00:13:34.379 --> 00:13:36.480 every single time that I like, and I started 00:13:36.480 --> 00:13:40.940 hating them. I was like, fuck you, man. That's 00:13:40.940 --> 00:13:43.080 how you develop your allergy. Now everything 00:13:43.080 --> 00:13:46.840 makes sense. Okay. Yeah, exactly. It's their 00:13:46.840 --> 00:13:51.519 fault. Yeah, I think we need to put a disclaimer 00:13:51.519 --> 00:13:55.419 in front of this episode. This is a pretty intense 00:13:55.419 --> 00:13:57.759 duck story that you just told there. But it's 00:13:57.759 --> 00:14:00.340 very interesting. Yeah, for sure. I am finished. 00:14:03.600 --> 00:14:07.019 I can stop. It's very interesting. No, please 00:14:07.019 --> 00:14:09.120 continue. So the guy was killing Zucks like a 00:14:09.120 --> 00:14:12.559 dentist. Yeah, so they started bleeding. Then, 00:14:12.679 --> 00:14:14.940 you know, it's a factory. That's where it started. 00:14:14.940 --> 00:14:18.120 They stay hanging up until the very end. So they 00:14:18.120 --> 00:14:21.639 go hanging. First, they get their feathers plucked. 00:14:22.759 --> 00:14:26.899 Then, the guy that was with us, he said, like, 00:14:26.919 --> 00:14:33.100 this is a... Brazilian bikini. Because they would 00:14:33.100 --> 00:14:35.360 be sunk in. You already have like your beard 00:14:35.360 --> 00:14:39.220 clean, right? So they would first take the outer 00:14:39.220 --> 00:14:41.820 wings out, then it continues. Then they would 00:14:41.820 --> 00:14:45.960 think this thing. So I didn't mention that the 00:14:45.960 --> 00:14:50.000 first plucking method was like, it looked like 00:14:50.000 --> 00:14:52.779 a car wash, you know, like this. kind of things 00:14:52.779 --> 00:14:55.960 around this so that the birds would go into a 00:14:55.960 --> 00:14:58.419 tunnel full of those then it would come out like 00:14:58.419 --> 00:15:01.919 pretty much plucked yeah but then they were sinked 00:15:01.919 --> 00:15:07.419 in wax dude okay so they're literally waxed and 00:15:07.419 --> 00:15:11.259 then water is splashed so that the wax breaks 00:15:11.259 --> 00:15:13.740 it all breaks and then then it's really clean 00:15:13.740 --> 00:15:16.980 there are no not a single feather anymore okay 00:15:16.980 --> 00:15:20.419 then it continues Well, what happened next? Ah, 00:15:20.500 --> 00:15:23.159 then the foie is taken first, the foie gras. 00:15:23.419 --> 00:15:28.279 So you would have like this very delicate craftspeople 00:15:28.279 --> 00:15:31.440 that would open the back and take the foie out. 00:15:32.799 --> 00:15:35.840 First thing goes out, the two foie gras. And 00:15:35.840 --> 00:15:39.580 of course, it's not like 100 % perfect foie gras. 00:15:40.440 --> 00:15:43.639 So some are discarded, some don't hold well, 00:15:43.799 --> 00:15:46.759 some have like whatever, like a little hematoma, 00:15:46.779 --> 00:15:50.159 like a little hurt or whatever. So that's like 00:15:50.159 --> 00:15:53.580 a first process of, you know, selecting everything. 00:15:53.820 --> 00:15:56.860 Then they start butchering, basically, taking 00:15:56.860 --> 00:15:59.700 different parts for different things. Then there 00:15:59.700 --> 00:16:02.879 is a point where there's a row just of butchers 00:16:02.879 --> 00:16:05.559 and the bird comes like standing in front of 00:16:05.559 --> 00:16:07.899 them. That was really cool. There were like, 00:16:08.000 --> 00:16:11.279 I don't know, like 15 guys, okay? And the birds 00:16:11.279 --> 00:16:16.059 go like, and then they come. And one, for example, 00:16:16.120 --> 00:16:19.000 is doing just breast. And he goes like, suck, 00:16:19.100 --> 00:16:22.360 suck, suck. Three seconds. Breast out. Tuck, 00:16:22.419 --> 00:16:25.080 tuck. Next. Tuck, tuck. Next. And so like that. 00:16:25.159 --> 00:16:28.000 And the next one would do the opposite breast. 00:16:28.179 --> 00:16:31.019 And the other one would do the wing. So at the 00:16:31.019 --> 00:16:33.539 end, you would have like this. There was even 00:16:33.539 --> 00:16:35.340 like a little machine to take the filets out. 00:16:35.379 --> 00:16:40.480 Like a doner. Yeah. And then you would have like 00:16:40.480 --> 00:16:44.120 this clean loins that are under the breast. And 00:16:44.120 --> 00:16:46.940 then at the end, carcasses. Like clean carcasses. 00:16:47.419 --> 00:16:51.440 And this would be used like for whatever. They 00:16:51.440 --> 00:16:55.039 said mainly for a gastronomy company, like restaurants, 00:16:55.200 --> 00:16:58.100 buying them for stocks or whatever. And yeah, 00:16:58.120 --> 00:17:01.220 then everything would be put in place. Another 00:17:01.220 --> 00:17:05.079 interesting thing was the veining, taking the 00:17:05.079 --> 00:17:08.299 veins out. So that's also something important. 00:17:08.420 --> 00:17:12.099 For all of these things to happen correctly, 00:17:12.460 --> 00:17:15.200 that the foie looks good and it's clean, it's 00:17:15.200 --> 00:17:19.309 because the birds were... bleed it while alive. 00:17:19.569 --> 00:17:21.750 And it's important to make it while alive because 00:17:21.750 --> 00:17:25.309 the heart is pumping. So that's how you get the 00:17:25.309 --> 00:17:30.650 meat clean when it's ready for butchering. And 00:17:30.650 --> 00:17:33.470 then they would like, whatever, everything goes 00:17:33.470 --> 00:17:36.430 to a different plate, and do it like that. That 00:17:36.430 --> 00:17:39.049 foie gras, I think that's an incredible foie 00:17:39.049 --> 00:17:41.950 gras, the one they do. And also all their duck 00:17:41.950 --> 00:17:44.549 products and everything, I think it's over the 00:17:44.549 --> 00:17:47.549 top. yeah martico i mean for people who don't 00:17:47.549 --> 00:17:49.910 know they know in spain you know it's a huge 00:17:49.910 --> 00:17:52.349 supplier of of duck products you know i mean 00:17:52.349 --> 00:17:54.490 like super premium yeah must have been sounds 00:17:54.490 --> 00:17:57.450 really really interesting ah and there's something 00:17:57.450 --> 00:18:01.569 i didn't mention which is again like crazy the 00:18:01.569 --> 00:18:05.450 the sanction the the last phase where they're 00:18:05.450 --> 00:18:10.650 12 days sheltered before the slaughter dude all 00:18:10.650 --> 00:18:16.640 the poo goes into like a methane gas processing 00:18:16.640 --> 00:18:22.180 unit i'm talking i think the size of just to 00:18:22.180 --> 00:18:25.519 give you an idea like the quarter size of a football 00:18:25.519 --> 00:18:29.779 field like a huge barrel that is imagine like 00:18:29.779 --> 00:18:33.859 i don't know maybe two stores high of a building 00:18:33.859 --> 00:18:37.299 two three stores high and this would be a tank 00:18:38.119 --> 00:18:41.740 producing gas out of the poo of the ducks that 00:18:41.740 --> 00:18:45.019 would give the electricity to the slaughterhouse 00:18:45.019 --> 00:18:49.140 facility. That's crazy, man. It's really cool, 00:18:49.160 --> 00:18:51.460 though, that they have a sustainability aspect 00:18:51.460 --> 00:18:53.980 of it built into it. It's the only one in the 00:18:53.980 --> 00:18:57.019 world that works with duck poo. The same thing 00:18:57.019 --> 00:18:59.259 exists with other animals, but not with duck. 00:19:00.059 --> 00:19:04.359 Yeah, that's super, super cool. But yeah, killing 00:19:04.359 --> 00:19:06.569 animals. Killing animals is... pretty intense 00:19:06.569 --> 00:19:11.430 like i've had to do it quite a number of times 00:19:11.430 --> 00:19:16.490 in my career and i think it's very important 00:19:16.490 --> 00:19:21.250 to do it at some point just to get because it's 00:19:21.250 --> 00:19:23.609 an impactful experience even if you kill a fish 00:19:23.609 --> 00:19:25.950 or a lobster something that you know it's not 00:19:25.950 --> 00:19:28.009 sort of like closer to our heart as a mammal 00:19:28.009 --> 00:19:31.990 like a veal right or a chicken i mean even because 00:19:31.990 --> 00:19:34.950 for example when i was in japan At some point, 00:19:34.970 --> 00:19:37.910 I worked myself up to be able to do the fish 00:19:37.910 --> 00:19:42.809 prep. And one of my jobs, one of my tasks was 00:19:42.809 --> 00:19:45.490 to do the Ikejime. So for people who don't know 00:19:45.490 --> 00:19:47.630 Ikejime, similar to what Eric was just talking 00:19:47.630 --> 00:19:49.289 about with the ducks, you bleed the fish out. 00:19:49.549 --> 00:19:52.569 You have a fish, you make an incision in the 00:19:52.569 --> 00:19:55.210 neck through the spine and at the tail so that 00:19:55.210 --> 00:19:58.230 you open the spine at two ends. Then you insert 00:19:58.230 --> 00:20:00.930 a long wire through the spinal cord to break 00:20:00.930 --> 00:20:04.519 all the nerves. So the rigor mortis doesn't set 00:20:04.519 --> 00:20:07.279 in. And then you put it in ice water and all 00:20:07.279 --> 00:20:09.920 this blood circulates out through the spine into 00:20:09.920 --> 00:20:12.000 the ice water. And that's where you get very, 00:20:12.079 --> 00:20:15.319 very clean fish with a very nice texture with 00:20:15.319 --> 00:20:20.200 no fishy taste. And so I, every day, had to kill 00:20:20.200 --> 00:20:23.380 like five, six sort of like big halibuts, sort 00:20:23.380 --> 00:20:25.799 of like lots of kind of smaller fish, a ton of 00:20:25.799 --> 00:20:28.599 spiny lobsters every day. And these halibut, 00:20:28.619 --> 00:20:30.240 they were big, you know, they were the size of 00:20:30.240 --> 00:20:33.460 like two iPads put together, three iPads put 00:20:33.460 --> 00:20:36.079 together, so big fish. And you would get them 00:20:36.079 --> 00:20:38.759 in big plastic bags filled with seawater. You'd 00:20:38.759 --> 00:20:41.019 open it, you take the fish out, the fish is moving, 00:20:41.180 --> 00:20:43.420 it's like, what the fuck is going on? I'm not 00:20:43.420 --> 00:20:46.200 in my bag anymore, help. So you kind of like 00:20:46.200 --> 00:20:48.640 had to like put both your hands on the fish and 00:20:48.640 --> 00:20:50.980 kind of like just press gently so it would calm 00:20:50.980 --> 00:20:53.839 down. And at some point it would stop flopping. 00:20:54.349 --> 00:20:56.549 And that's where I would take my big -ass fucking 00:20:56.549 --> 00:21:00.569 Debra and, you know, just give him the mercy 00:21:00.569 --> 00:21:05.170 kill in the back. And while it's actually quite 00:21:05.170 --> 00:21:07.230 a good way to kill the animal, because the animal 00:21:07.230 --> 00:21:09.990 is going to die anyway, right? It can die by 00:21:09.990 --> 00:21:12.450 electroshock, but it can also die by just getting 00:21:12.450 --> 00:21:14.250 whacked on the head, like it happens in a lot 00:21:14.250 --> 00:21:18.210 of fishing boats, you know? But this very clean 00:21:18.210 --> 00:21:21.829 and surgical killing is actually one of the most 00:21:21.829 --> 00:21:23.549 humane things that you can do to the animal. 00:21:24.359 --> 00:21:28.680 And even so, after months of killing fish every 00:21:28.680 --> 00:21:32.400 day, it was getting to me. And I was like, man, 00:21:32.440 --> 00:21:35.680 I don't want to kill anything anymore. Even though 00:21:35.680 --> 00:21:38.220 a fish is something cold -blooded and we don't 00:21:38.220 --> 00:21:41.000 relate to it as much. It really, really weighed 00:21:41.000 --> 00:21:45.299 on me. But it makes you appreciate it. The story 00:21:45.299 --> 00:21:47.000 has been told a million times. You go to the 00:21:47.000 --> 00:21:48.980 supermarket, you pick something prepackaged up, 00:21:49.039 --> 00:21:51.240 you're so disconnected from reality. But it's 00:21:51.240 --> 00:21:56.059 true. It's really, really true. And we need to 00:21:56.059 --> 00:21:57.980 remind ourselves of that because it's very easy 00:21:57.980 --> 00:22:00.220 to get like caught up in the everyday sort of 00:22:00.220 --> 00:22:03.240 consumerism and forget like the system behind 00:22:03.240 --> 00:22:05.000 it, where things come from and what it means. 00:22:06.039 --> 00:22:08.900 I absolutely agree. And I think that's part of 00:22:08.900 --> 00:22:13.259 just like a commercial strategy to keep you away 00:22:13.259 --> 00:22:16.420 of being aware of this because they know they're 00:22:16.420 --> 00:22:19.980 going to just sell more. If you think that chicken 00:22:19.980 --> 00:22:24.140 grows in the fridge, you know. That's just not 00:22:24.140 --> 00:22:29.720 the way it works. It's like a whole industry 00:22:29.720 --> 00:22:34.039 that works like this, that has been working like 00:22:34.039 --> 00:22:36.839 this. I mean, not like this, like this, but we've 00:22:36.839 --> 00:22:40.759 been raising animals to feed ourselves for thousands 00:22:40.759 --> 00:22:46.480 of years. And it's part of our species, of what 00:22:46.480 --> 00:22:53.180 we've been so far. And in order for it to get 00:22:53.180 --> 00:22:58.720 to an end, and if it has to, like a proper solution 00:22:58.720 --> 00:23:01.759 needs to come. And that's why a lot of speculation 00:23:01.759 --> 00:23:06.059 is being built around alternatives. For example, 00:23:06.059 --> 00:23:09.880 this whole lab -grown meats and these kind of 00:23:09.880 --> 00:23:13.119 things where theoretically you're going to get 00:23:13.119 --> 00:23:18.480 delicious, tasty meat that was... taken from 00:23:18.480 --> 00:23:22.380 the animal a piece and then grown in a lab so 00:23:22.380 --> 00:23:26.099 you have like a replica of that same compound 00:23:26.099 --> 00:23:30.440 of things biochemically so and in the food tech 00:23:30.440 --> 00:23:36.420 world that's today the the biggest area of speculative 00:23:36.420 --> 00:23:39.880 investment. A lot of people is betting on whole 00:23:39.880 --> 00:23:43.420 governments. Take, for example, Singapore are 00:23:43.420 --> 00:23:45.299 putting a lot of money on researching around 00:23:45.299 --> 00:23:49.700 this. But it's just a bet like nobody can tell 00:23:49.700 --> 00:23:53.039 because this hasn't been completely implemented 00:23:53.039 --> 00:23:59.559 in any country so far. And the market will decide 00:23:59.559 --> 00:24:03.630 if... That's an alternative if that is valid 00:24:03.630 --> 00:24:10.630 or not. But yeah, for example, 100 % veganism 00:24:10.630 --> 00:24:16.269 generates, in some cases, health problems. And 00:24:16.269 --> 00:24:18.529 that's something that people should be aware 00:24:18.529 --> 00:24:21.150 of. If you want to become a vegan, at least you 00:24:21.150 --> 00:24:24.430 should do some medical checks once in a while 00:24:24.430 --> 00:24:28.309 to check if perhaps you're not getting a specific... 00:24:29.289 --> 00:24:33.769 specific intake of a nutrient that you need and 00:24:33.769 --> 00:24:37.950 yeah absolutely yeah i mean there's the there's 00:24:37.950 --> 00:24:39.950 the moral side and there's the health side no 00:24:39.950 --> 00:24:43.309 like if you want to be a vegetarian or vegan 00:24:43.309 --> 00:24:45.970 from a moral standpoint you know okay like fair 00:24:45.970 --> 00:24:48.450 enough but like with the health standpoint there's 00:24:48.450 --> 00:24:52.309 this very different opinions floating around 00:24:52.309 --> 00:24:56.009 no like you say yeah you know what really pisses 00:24:56.009 --> 00:25:01.009 me off is when people say, oh, I don't want to, 00:25:01.029 --> 00:25:03.930 I prefer not knowing where my meat comes from. 00:25:04.049 --> 00:25:05.809 I like, how many times have you heard somebody 00:25:05.809 --> 00:25:08.430 say like... Millions of times. I like going into 00:25:08.430 --> 00:25:10.109 a supermarket and just buying a little pack. 00:25:10.170 --> 00:25:11.690 I don't want to see the animal. I don't want 00:25:11.690 --> 00:25:14.650 to know where it comes from. Of course not. But 00:25:14.650 --> 00:25:16.170 you know what that's like to me? That's like 00:25:16.170 --> 00:25:19.450 somebody saying, ah, I don't like thinking about 00:25:19.450 --> 00:25:21.390 women getting sexually assaulted. It makes me 00:25:21.390 --> 00:25:24.109 feel sad. and makes me feel uncomfortable so 00:25:24.109 --> 00:25:26.349 i'd rather not think about it it's like man shut 00:25:26.349 --> 00:25:28.569 the fuck up it's like this is like this is something 00:25:28.569 --> 00:25:31.069 that's happening it's a real thing you know absolutely 00:25:31.069 --> 00:25:33.609 yeah you feeling uncomfortable about it like 00:25:33.609 --> 00:25:36.450 doesn't fucking matter like you have to think 00:25:36.450 --> 00:25:39.029 about it right this is you don't just get to 00:25:39.029 --> 00:25:42.869 like close your eyes yeah and um i think like 00:25:43.319 --> 00:25:45.380 And one thing is getting taken like it's much 00:25:45.380 --> 00:25:46.900 more serious, you know, and the other thing is 00:25:46.900 --> 00:25:48.640 also like, man, it's also serious, you know, 00:25:48.660 --> 00:25:50.099 like you're doing, you're having an impact on 00:25:50.099 --> 00:25:54.819 the planet. You're making constant choices, constant 00:25:54.819 --> 00:25:57.400 choices what you support as a consumer almost 00:25:57.400 --> 00:26:00.680 every day. Yeah, I understand also that there's 00:26:00.680 --> 00:26:03.980 a lot of people that are very sensitive about 00:26:03.980 --> 00:26:10.519 many things and that any image that can be too 00:26:10.519 --> 00:26:15.259 raw or too heavy, can be traumatic you know like 00:26:15.259 --> 00:26:19.660 or can like drive them crazy really quickly oh 00:26:19.660 --> 00:26:22.440 my god talk talking about sensitive imagery you 00:26:22.440 --> 00:26:25.460 have no idea like when you ever like worked on 00:26:25.460 --> 00:26:28.460 a cookbook you know i have not written a cookbook 00:26:28.460 --> 00:26:30.579 but i've like been in the process with people 00:26:30.579 --> 00:26:33.259 that have done it you know and the amount of 00:26:33.259 --> 00:26:35.640 times that an editor you know you choose images 00:26:35.640 --> 00:26:38.130 like to go into the book The amount of times 00:26:38.130 --> 00:26:40.910 that an editor will reject a picture because 00:26:40.910 --> 00:26:43.809 he's like, I remember a friend of mine in Berlin 00:26:43.809 --> 00:26:46.950 wrote a cookbook a few years ago. And he was 00:26:46.950 --> 00:26:48.569 like, this picture got rejected. I was like, 00:26:48.630 --> 00:26:50.789 why? It's just a picture of a chicken on the 00:26:50.789 --> 00:26:53.829 field. You know, like a very nice countrysidey 00:26:53.829 --> 00:26:56.690 picture. And the editor was like, no, I don't 00:26:56.690 --> 00:26:59.009 want people to associate that this is where that 00:26:59.009 --> 00:27:01.450 dish comes from. Because it's going to make them 00:27:01.450 --> 00:27:06.769 sad. This is exactly what this is about. Exactly. 00:27:06.809 --> 00:27:08.910 It's exactly what the picture is supposed to 00:27:08.910 --> 00:27:11.930 do. But in a good way. No, but I mean like cooking. 00:27:12.029 --> 00:27:13.930 That's exactly what cooking is about. Cooking 00:27:13.930 --> 00:27:18.789 is about understanding your products first. Like 00:27:18.789 --> 00:27:21.390 that's the first thing. You know, you have to 00:27:21.390 --> 00:27:24.259 understand. What do you have in your hands? Where 00:27:24.259 --> 00:27:28.279 it comes from? How it grows, be it vegetable 00:27:28.279 --> 00:27:32.819 or animal, it doesn't matter. Or how it's been 00:27:32.819 --> 00:27:37.039 cooked in different approaches. But if it's an 00:27:37.039 --> 00:27:39.240 animal, you should know what it is, where it 00:27:39.240 --> 00:27:41.980 comes from, what did it eat, where did it live. 00:27:42.220 --> 00:27:48.740 You should absolutely know that. That's it for 00:27:48.740 --> 00:27:51.160 this week's episode of Putt Lock Food Talks. 00:27:51.359 --> 00:27:53.519 If you like what we're doing, make sure to subscribe 00:27:53.519 --> 00:27:55.799 to the podcast so you never miss an episode. 00:27:56.180 --> 00:27:58.259 You can also find us on Instagram and TikTok 00:27:58.259 --> 00:28:01.759 as potluckfoodtalks. The show airs every Monday.