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Speaker 1: Hi. There, this is your Internet uncle dad to say
Speaker 1: that this is an episode of Smologies, which is when
Speaker 1: we take a long, weird, not for kids episode and
Speaker 1: we whittle it into something that is classroom safe and
Speaker 1: filthless for Smologites. So it's shorter, hence it's called Somologies,
Speaker 1: so grown ups. If you want something a little spicier
Speaker 1: and much more thorough, the full length episode link is
Speaker 1: right in the show notes. You can go straight to that.
Speaker 1: But if you want something short and safe, onward, here
Speaker 1: we go. Oh that lady who wants to sample three gelatos,
Speaker 1: But can only bear to make the gelato person give
Speaker 1: her two samples and then just buys the flavor that
Speaker 1: she always gets. Alley Board back with another episode of Ologies. Okay, so,
Speaker 1: speaking of eating, actually, you're about to change the way
Speaker 1: you look at food at the future. So finally the
Speaker 1: power to change the planet. It's in your hands, dog,
Speaker 1: and it's in your smoothies, and it's in your mouths.
Speaker 1: Get ready for some bug science, some human history, and
Speaker 1: some dare I say, hope, entomophogy anthropology. Let's just get
Speaker 1: the heck into it. So ententemon in Greek means insect,
Speaker 1: phage means to eat, and anthropology, of course is a
Speaker 1: study of human peoples. So I'm so stoked about this
Speaker 1: episode and this ologist perhaps the leading expert on planet
Speaker 1: Earth about this topic. She got her bachelor's at Northern
Speaker 1: Illinois University in anthropology. She got a master's and a
Speaker 1: PhD in anthropology at University of Michigan, and she's an
Speaker 1: assistant professor of anthropology at Wayne State University in Detroit.
Speaker 1: She wrote the literal book about humans eating bugs. It's
Speaker 1: titled Edible Insects and Human Evolution. I first saw a
Speaker 1: video of hers where she referred to eating insects as
Speaker 1: just eating very tiny animals. And I was just charmed
Speaker 1: and I needed to make her my friend. And we
Speaker 1: had a lovely time chatting about gateway bugs, grasshopper tacos, abandoning, learned,
Speaker 1: cultural fears, unctious scorpions, termite farts, food security concerns. So
Speaker 1: open up and say, I ants for entomophagy, anthropologist doctor
Speaker 1: Julie Lesnikou alogy sologious.
Speaker 3: Jeez. So I started studying tools first, so I went
Speaker 3: I was an archaeologist. As an undergrad, I worked in
Speaker 3: Europe just because that's where field schools that I could
Speaker 3: get onto were. And then going into graduate school, I
Speaker 3: had this very like philosophical existential moment of like I
Speaker 3: kind of wanted to relate humans back to that biological
Speaker 3: being that we are, as opposed to the sort of
Speaker 3: like elevated God that we pretend we are sometimes. And
Speaker 3: so that was really the driving question for me going
Speaker 3: into grad school. Then it just became available to me
Speaker 3: to study these bone tools that are from South Africa
Speaker 3: that were demonstrated.
Speaker 1: To have been used to dig into termite mounds.
Speaker 3: So researchers had done experiments on sort of their own
Speaker 3: bone fragments to match the to find the best match
Speaker 3: for the wear pattern on these ancient tools that are
Speaker 3: about one point seven million years old, and their conclusion
Speaker 3: was termite mounds.
Speaker 1: So this came out right before I started grad school.
Speaker 1: So Julie had that chance to go to South Africa
Speaker 1: and she was looking at tools used to dig into
Speaker 1: termite mounds, and then because of her love of animals,
Speaker 1: it got her interested in chimpanzee behavior around termite mounds.
Speaker 1: She's like, what is happening with primates and termites? Primites, termites,
Speaker 1: Let's get into it. I like to imagine her standing
Speaker 1: on termite mound in khaki shorts and dusty field boots
Speaker 1: and then sprinting into a library maybe. And what kind
Speaker 1: of tools do chimps used?
Speaker 3: They typically do They just dip a stick in there,
Speaker 3: kind of like it's a corn dog batter or what. Right.
Speaker 1: It's amazing that actually how refined the tools are. So
Speaker 1: some chimps will use like a long blade of grass
Speaker 1: or a stick that they strip of leaves with their teeth.
Speaker 1: And just like there are regional cooking trends like how
Speaker 1: an iced oat, milk, lavender, vanilla latte might be easier
Speaker 1: to come by in La than be Oklahoma. Different chimp
Speaker 1: populations have different strategies and perhaps preferences.
Speaker 3: But some run it through their premolars so it shreds.
Speaker 3: And then that one blade of grass turns into a
Speaker 3: lot of basic hair, basically hairs, which increases the surface area,
Speaker 3: which means more termites.
Speaker 1: Can attached to it.
Speaker 3: Oh my god, like a feather dust, yes, right, yeah,
Speaker 3: and so yeah, the more so it's like a mini broom.
Speaker 3: And so what people do is they dig a hole
Speaker 3: into the mound and dip a whole broom in and
Speaker 3: it might just be from the vegetation, like grab handfuls
Speaker 3: of grass, and so it increases the surface areas.
Speaker 1: You just get all these termites out in one big dip.
Speaker 3: And so that's basically what the chimps are doing when
Speaker 3: they're running that grass through their teeth and fraying it.
Speaker 3: So they're increasing the surface area. So there are more
Speaker 3: people on Earth who eat bugs than who don't, right,
Speaker 3: so or maybe yes, and like it's so hard it's
Speaker 3: hard to calculate the numbers, but a lot of people
Speaker 3: eat bugs. More countries have cultures that eat insects, countries
Speaker 3: that have zero insect consumption, and so yeah, so it's Western.
Speaker 3: It's a very Western idea to not eat bugs. And
Speaker 3: so that was kind of where my research took a turn,
Speaker 3: and I wasn't expecting this.
Speaker 1: I wanted to understand that more.
Speaker 3: And the first thing I thought was, well, if Western
Speaker 3: is stemmed in Europe, and I was thinking kind of
Speaker 3: human evolution and the first hominids in Europe, or you know,
Speaker 3: at least the Neanderthals, who you know were well established
Speaker 3: in Europe, It's like, okay, that's the placeoscene, that's the
Speaker 3: ice age.
Speaker 1: They probably weren't eating bugs.
Speaker 3: And so if we trace our ancestry in Europe all
Speaker 3: the way back to Neanderthals, the very first occupants were
Speaker 3: not eating bugs.
Speaker 1: Ooh, I have never thought about this. This is exciting.
Speaker 3: Were they not eating bugs because it was too chilly
Speaker 3: for bugs or why weren't they both? I think in
Speaker 3: for the majority of the time they wouldn't have been available.
Speaker 3: It is much more tropical resource and kind of as
Speaker 3: you leave to higher.
Speaker 1: Latitudes, insect consumption reduces. Oh my god, yes, so it's colder,
Speaker 1: fewer bugs chillin' on branches, like hello, I am a
Speaker 1: tiny crounchy hot dog for you, So people eat fewer
Speaker 1: bugs that gets passed down for generations. So simple, This
Speaker 1: is so simple, but it blew my mind.
Speaker 3: You know, when it comes to getting Americans in the
Speaker 3: westernized world to be on board with crickets, do you
Speaker 3: think that with climate change being such a pickle, to
Speaker 3: put it mildly, do you think that's what's going to
Speaker 3: push people over to try things? You know, I'd hope so,
Speaker 3: But actually I think it's not that it's not drawing
Speaker 3: some people in, but it's just not drying in the
Speaker 3: numbers that are.
Speaker 1: Going to make the change. Okay.
Speaker 3: So I and there's been a lot of people saying
Speaker 3: this since day one, with all of this it and
Speaker 3: I absolutely believe it is to be true. Is that
Speaker 3: what needs to happen is they just need to be
Speaker 3: so delicious that people need it, like they need to
Speaker 3: try that whatever cricket thing, and that requires having chefs
Speaker 3: and food scientists and everybody on board to experiment and
Speaker 3: come up with these amazing delicious things.
Speaker 1: Like popcorn crickets or something.
Speaker 3: Yeah, yeah, exactly make it unhealthy, yeah, just to get
Speaker 3: it on board.
Speaker 1: And because kirks, they do have their own unique flavor.
Speaker 3: I mean, for the most part, most animal proteins, we
Speaker 3: just cover it up with seasoning and flavor anyways. But
Speaker 3: there is a flavor in crickets that's unfamiliar, and so
Speaker 3: finding that deep fried thing that gets everybody on board
Speaker 3: and gets you more familiar with that flavor, and then
Speaker 3: you're more willing to use that flavor in other areas
Speaker 3: of your life.
Speaker 1: Some other bugs that might make an appearance on menus
Speaker 1: of the future beetles, caterpillars, bees, dead of course, locusts, grasshoppers,
Speaker 1: stink bugs, and perhaps even flies. Those that feed on
Speaker 1: cheese taste like cheese. Hm hmm. Yeah, your old dad
Speaker 1: worn right here has eaten grasshopper tacos graciously prepared by
Speaker 1: lepidopterologist Phil Torus, plus whole menu of other bugs which
Speaker 1: we'll get to later. Just admit it.
Speaker 3: And in terms of the environmental impact, if that is
Speaker 3: motivating you say, maybe you're trying to cut down on
Speaker 3: your red meat consumption, your factory farming, and you want
Speaker 3: to go as you said in one of your talks,
Speaker 3: to eating tiny animals supposed to animals.
Speaker 1: I love that you referred to them as tiny animals.
Speaker 1: You're like, yeah, they are just they're just animals. They're
Speaker 1: just very tiny animals. But if you were to try
Speaker 1: to sketch out the difference between eating one hundred grams
Speaker 1: of insects versus one hundred grams of meat in the
Speaker 1: different environmentally, like what are we talking?
Speaker 3: Oh my gosh. So I always like my I use this.
Speaker 3: Maybe this is my Detroiter in me. Actually I think
Speaker 3: he's my husband who's from Detroit, who.
Speaker 1: Gave me this metaphor.
Speaker 3: Originally is thinking about the scale of the different livestock,
Speaker 3: so cows to pigs toitch against insects, and they're very
Speaker 3: similar to like the fuel efficiency of different vehicles on
Speaker 3: the road.
Speaker 1: So like cows are yours.
Speaker 3: There are very large trucks that are just eating resources
Speaker 3: and you're not, like the turnover on that is awful.
Speaker 3: And then pigs might be your suv, and then you know,
Speaker 3: chickens might be your sedan, and then crickets are your
Speaker 3: smart car, and so it is everything scales with size.
Speaker 3: So the smaller you get, the more efficient those animals
Speaker 3: are converting the feed you give them to converting that
Speaker 3: to energy and nutrients.
Speaker 1: For us, but if we start to dress in tuxes
Speaker 1: and just belly up to all you can eat cricket bufetes,
Speaker 1: will it stay sustainable?
Speaker 3: When we scale up crickets to the level of producing chickens,
Speaker 3: how efficient are they going to be? And that is
Speaker 3: an important question we need to ask, and you know
Speaker 3: the people are working on, but just in general, just
Speaker 3: in them, their physiology is biological beings is more efficient
Speaker 3: than any of the other livestock we eat. Is there
Speaker 3: any flume flam about eating bugs that you would want
Speaker 3: to debunk?
Speaker 1: First and foremost, disease vectors is one.
Speaker 3: People always think that they carry diseases, and they don't
Speaker 3: unless they're exposed to them. When I offer insects to people,
Speaker 3: or the insects I eat are produced at facilities just
Speaker 3: for human consumption. So those facilities are clean to the
Speaker 3: standards of anything, whether you are processing cheese.
Speaker 1: Or vegetables or meat.
Speaker 3: You know, there's a certain standard of cleanliness that we
Speaker 3: have to have in our food production facilities. And so
Speaker 3: as long as you get your insects from there, you
Speaker 3: don't have the contaminants.
Speaker 1: So what insects have you personally eaten and how are they? Yeah,
Speaker 1: oh man.
Speaker 3: I mean I've had crookeds and mealworms the most because
Speaker 3: that's what's farmed here in the US. I've had a
Speaker 3: lot of termites, which are my favorite, but so one.
Speaker 3: They're my favorite because I've had them the freshest besides
Speaker 3: live from the mound. I've had them like straight from
Speaker 3: the mound, boiled for a minute, salted, consumed, and they tasted.
Speaker 1: Just like popcorn. It was delicious.
Speaker 3: But I always like to put this little like asterisk
Speaker 3: caveat is that termites are kind of like mini cows,
Speaker 3: and they produce a lot of methane. And so for
Speaker 3: as delicious as termites are, I really do not ever
Speaker 3: want to see them scaled and produced on a large
Speaker 3: like scaled production for human consumption, because we're just gonna
Speaker 3: run into the same greenhouse gas issues that.
Speaker 1: We do with cows. Why are they so farty.
Speaker 3: It's because of digesting just cellulose dents. Yeah, So it's
Speaker 3: like the when you break down really dense cellulose matter,
Speaker 3: whether it's wood or grass, that's what cows are doing.
Speaker 3: And so it just takes so many levels of digestion
Speaker 3: and the symbiotic relationships with the bacteria that breaks it down,
Speaker 3: So it's really the bacteria and the guts that are
Speaker 3: you know, creating the gases. So yeah, they have a
Speaker 3: very similar diet to cows and so they produce a
Speaker 3: very similar byproduct. Yeah, so maybe those would be at
Speaker 3: the bottom of your bug list. Yeah, so it's like
Speaker 3: they're delicious, but like get them in a marketplace when
Speaker 3: you're traveling. And I had surprisingly added june bug and
Speaker 3: june bugs, and now june bugs are creepy like because
Speaker 3: they're they like hit you in the head and they're
Speaker 3: basically like a little flying helmet like there's a solid right.
Speaker 1: But it was a nice crunched eat. Actually it was
Speaker 1: a very pleasant crunch you eat the shell. Yeah, they
Speaker 1: were whole. Yeah, okay, it's like a soft shell crab.
Speaker 1: Yeah yeah, federl Yeah.
Speaker 3: What about like silkworms or I'm trying to think the
Speaker 3: things I've eaten.
Speaker 1: Silkworm is delicious.
Speaker 3: I've had it mostly in like soups, And what I
Speaker 3: like in that too is if you have bubble tea,
Speaker 3: like to whole like silkworms in the bottom of my
Speaker 3: soup is like getting the bubble in my bubble tea,
Speaker 3: like through the straw so that's to me what silkworm
Speaker 3: larva is.
Speaker 1: Like I hear ants some ants can taste like lemon, yeah,
Speaker 1: and ants the defense mechanisms.
Speaker 3: If they have the formic acid defense mechanism, then you
Speaker 3: get that real tangy, lemony kind.
Speaker 1: Of effect from them. But they're eggs.
Speaker 3: Eskimoles is like a delicacy in Mexico, which are ant eggs,
Speaker 3: and ant eggs are eaten probably everywhere ants are, so
Speaker 3: I know in Southeast Asia they eat ant eggs as well,
Speaker 3: and they're eggs like it's crazy. I've only seen it
Speaker 3: in a video, but they have like a whole like
Speaker 3: frying pan of these ant eggs, and so the ant
Speaker 3: eggs themselves are only you know, half a centimeter in diameter,
Speaker 3: but they fry them up and it turns into like
Speaker 3: one big omelet, like it looks amazingly delicious. And I've
Speaker 3: had them in a dep I've had, you know, and
Speaker 3: they're just kind of savory and interesting texture and they're delicious.
Speaker 1: I mean, the ant eggs are really one of my
Speaker 1: favorite things.
Speaker 3: But the fact that they're eggs, like they cook a
Speaker 3: lot like eggs like kind of blew my mind.
Speaker 1: So nuts there's just a lot of tiny eggs. Yeah,
Speaker 1: you can cook enough of them. You have an omelet.
Speaker 1: Can I ask you some Patreon questions? Yeah? Okay, but
Speaker 1: before we devour those questions, we try not to bug
Speaker 1: you with just a little ad break, which makes it
Speaker 1: possible for us to donate to a charity for every
Speaker 1: Smologies episode, and this week we're tossing some money at Austin,
Speaker 1: Texas based nonprofit Littleherds dot org. And Little Herds educates
Speaker 1: and empowers communities both locally and globally to support and
Speaker 1: promote the use of insects for food and as feed
Speaker 1: as an environmentally sound and economically viable source of nutrition.
Speaker 1: And since the COVID nineteen pandemic, Little Herds has shifted
Speaker 1: their focus from helping people eat insects to helping people
Speaker 1: eat and combating food insecurity. So they are great. They
Speaker 1: are at littleherds dot org. There's a link in the
Speaker 1: show notes. Thank you sponsors.
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Speaker 2: prices very and express.
Speaker 1: Okay, let's let those questions fly.
Speaker 3: Jordan worm, he wants to know highest protein insect, biggest
Speaker 3: bang for the bucket in terms of eating the creepy crawleys.
Speaker 1: Jordan, let's calm knock, yeah, stay away from the sea words.
Speaker 3: Uh So, anything in its more adult phase is probably
Speaker 3: gonna have more protein, and anything in its younger phase,
Speaker 3: like a caterpillar or a beetle larvae, is gonna have
Speaker 3: more fat. Oh so, crickets are gonna be more protein rich,
Speaker 3: more likely than your mealworms, and meal worms are gonna
Speaker 3: be more fat.
Speaker 1: So from buttery to meaty.
Speaker 3: Exactly, just like us as we get sinewy, right exactly.
Speaker 1: Rosaria a Nira wants to know what are the best
Speaker 1: bug recipes.
Speaker 3: Oh, I think that The best thing to do with
Speaker 3: bugs for me to start is to put them in
Speaker 3: a taco. Because in your taco you have all the
Speaker 3: things you already love and are super familiar with, so
Speaker 3: your salsa and your garcamela and your sour cream, and
Speaker 3: so you just toast up your crickets with some chili
Speaker 3: powder a little bit of lime, and you put them
Speaker 3: in there, and it's a wonderful place to start. I've
Speaker 3: had them, yeah, yeah, a good crunch. Yeah, it was
Speaker 3: a great crunch. It's like a bunch of little soft
Speaker 3: shell crabs. Yeah, it was great. Thank you Taurus for that,
Speaker 3: and for adding cricket powder to your Norwegian wedding cake,
Speaker 3: which was I can attest so good. It was dense, chewy, nutty.
Speaker 3: I very much regret not stuffing more of it into
Speaker 3: my purse. Lauren Eckert wants to know, given recent studies
Speaker 3: showing that insect populations are in massive decline in some areas,
Speaker 3: do you think insect protein is still a sustainable option
Speaker 3: moving forward?
Speaker 1: I love that question, and.
Speaker 3: Yes, I do think it is, because if you're focused
Speaker 3: on eating the insects that are farmed for human consumption,
Speaker 3: so the cricket populations at Entimo Farms in Toronto, who's
Speaker 3: producing them. That's not at all affecting kind of global
Speaker 3: ecology and insect loss. So for us here in the
Speaker 3: United States, eating the farmed insects is not a problem.
Speaker 3: Increasing in cassette consumption around the world, where it might
Speaker 3: increased wild harvesting can potentially be problematic. But I don't
Speaker 3: think that's not going to be the reason why insects
Speaker 3: go into decline. It's more of the climate and the
Speaker 3: climate that change that we're inducing or at least contributing to.
Speaker 1: That's the problem. Sophie Couzino wants to know.
Speaker 3: A friend of mine is super allergic to all shellfish
Speaker 3: and claims this means they're probably also allergic to insects.
Speaker 3: Does that make sense? Are they just trying to find
Speaker 3: an excuse not to try eating bugs? And I think
Speaker 3: a lot of people had that question. That's a really
Speaker 3: great question, And truthfully, we always say if you have
Speaker 3: a severe shellfish reaction, you're gonna want to be careful
Speaker 3: around insects. However, I am not sure it's ever triggered
Speaker 3: at least that same severe like anaphylactic response in somebody
Speaker 3: who had a shellfish allergy. The thing is is people
Speaker 3: might have specific insect allergies. So if you're just a
Speaker 3: person who's allergic to everything, you might not want to
Speaker 3: try them, right, you know, because to me there's less
Speaker 3: concern of allergies because we do consume insect parts regularly,
Speaker 3: Like there are insect parts in all of our processed foods.
Speaker 1: We eat any spiders while we sleep, I don't know.
Speaker 3: I may, I'm yes, I'm sure, but like, probably not
Speaker 3: the quantity that people think, Like, I don't think as
Speaker 3: many as the scare tactics say that we do.
Speaker 1: But I could do a whole ten minute aside about
Speaker 1: the research I just did about swallowing spider statistics and
Speaker 1: the conspiracy theories behind it, But it boils down to
Speaker 1: it's a myth. Spiders are terrified of you. They do
Speaker 1: not crawl in your mouth. You should be so lucky
Speaker 1: because free snack. Come on, man. Oh, Greer Nelson has
Speaker 1: a question, how are the bugs that are sold as
Speaker 1: edibles killed? Oh, that's a great question. So the insects
Speaker 1: will be fasted for.
Speaker 3: A while, so they aren't fed, so they then clear
Speaker 3: out whatever was in their intestinal system. So you get
Speaker 3: to get a clean bug, and then most commonly they
Speaker 3: are then frozen. So you put them into a freezing
Speaker 3: chamber freezer I think we call them. Yeah, but you
Speaker 3: put them in a freeze and basically they go into
Speaker 3: a natural state of hibernation. They go into a tour
Speaker 3: poor and then you eat them in there and then
Speaker 3: they will ultimately die. So that is pretty much the
Speaker 3: most common way that they are are killed or are
Speaker 3: slaughtered right now.
Speaker 1: Which when you compare that to mammals and chickens, yeah,
Speaker 1: or do you like the fieldwork aspect? I do?
Speaker 3: And that's kind of what got me into this is
Speaker 3: I always tell people that I'm happiest when I'm dirty,
Speaker 3: Like if I think that's I love, Like if I
Speaker 3: can't shower for the week because I'm camping, like that,
Speaker 3: that's where I'm happiest. So so many microbe friends, so
Speaker 3: many micro friends. Yeah, and then if we're all not showering,
Speaker 3: we don't all realize we smell, so it, you know,
Speaker 3: just acclimate, the acclimate, the herd.
Speaker 1: Yeah.
Speaker 3: What is the best thing about your job? What do
Speaker 3: you love so much? Or about entomophagy as repelat right?
Speaker 3: The best thing I love?
Speaker 1: My favorite thing that's.
Speaker 3: My favorite thing about what I do about entomophagy anthropology
Speaker 3: is the fact that I get to teach it.
Speaker 1: I love talking about it.
Speaker 3: I love teaching my students, love giving public talks. But
Speaker 3: I love being able to do so much science outreach
Speaker 3: and science communication on both human evolution and on food
Speaker 3: sustainability and across cultural issues and biases. Like I hit
Speaker 3: all of these issues that to me are so important
Speaker 3: with just this little topic of eating bugs, very tiny animals.
Speaker 3: You're really great at what you do. This is one
Speaker 3: of my favorite interviews. Yeah, thank you so much.
Speaker 1: I'm now I'm slightly hungry for cricket, right, I am,
Speaker 1: yes so much. Oh you're welcome. Okay. So you can
Speaker 1: find doctor Julie Lesnik at intomoanthro dot org. More links,
Speaker 1: of course always in the show notes and at aliward
Speaker 1: dot com. Ologies is on Twitter and Instagram at ologies
Speaker 1: I'm at ali Wards with one L on both. For
Speaker 1: ologies merch like hats and toats and shirts and pins
Speaker 1: and beanies, you can go to ologismerch dot com. You
Speaker 1: can also tag your photos of you in your merch
Speaker 1: with ologies merch on Instagram and then I creep those
Speaker 1: pictures and I repost them. Thank you to everyone who
Speaker 1: makes these Smologies episodes possible, including Zegrodriguez, Thomas Mercedes Maitland,
Speaker 1: and Jared Sleeper of mind GM Media. And to keep
Speaker 1: this short and sweet, there's more credits in the show
Speaker 1: notes and more episodes of smologies or at alleywar dot
Speaker 1: com slash ssmologies. There's a link to that in the
Speaker 1: show notes. All free, all kid friendly, pass it on,
Speaker 1: and before I go, I always give you a piece
Speaker 1: of wordly advice, and this week it is if there
Speaker 1: is a chore you don't want to do, set a
Speaker 1: timer and see how fast you can do it, and
Speaker 1: then the next time you do it, you'll know how
Speaker 1: fast it is going to take to get done. It's
Speaker 1: a lot faster than we think usually, and you can
Speaker 1: try to beat your last time. And hint, this works
Speaker 1: for grown ups. Two. A few weeks ago, Jared I
Speaker 1: both walked past a basket of clean laundry for a week,
Speaker 1: just kept walking past it because we didn't want to
Speaker 1: fold it. And then we decided to time it and
Speaker 1: it took us six minutes to fold it, so we
Speaker 1: spent a week. A week has ten thousand and eighty minutes.
Speaker 1: We spent a week dreading a six minute task, So
Speaker 1: maybe next time it'll only take us five minutes and
Speaker 1: forty five seconds. Who knows, But until next time, smologites
Speaker 1: ask smart people whatever questions you like. Okay, bye bye sledges,
Speaker 1: smolish college schology knowlogies