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The speaker on David Chang's Netflix show stated they would eat human meat if a fancy restaurant served a tiny piece, even making Chang speechless. The speaker knew the statement wouldn't be well-received. They clarify they haven't eaten human meat, referencing the "Bodies" exhibit. They feel everything has been eaten in fine dining except human meat. The speaker then jokes about what body part they would offer to be eaten, such as their belly or arm, after passing away naturally. They suggest a thigh, saying it tastes like chicken.

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On David Chang's Netflix show, the speaker mentioned that if given permission, they would eat human meat. However, they quickly clarified that they would never actually try it. The speaker also joked about making David Chang speechless with their comment. They discussed how they feel like they have eaten everything in fine dining, except for human body parts. They mentioned being willing to try certain body parts, like the arm, but ultimately concluded that it wouldn't taste much different from chicken.

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Cannibalism is technically legal in most of the US, except in Idaho. In 49 states, there are no laws against consuming human flesh, organs, or blood. However, killing someone or disposing of a body for this purpose is strictly prohibited. Interestingly, some people who have tried it claim that it tastes good. In Idaho, though, cannibalism is considered a crime, and those found guilty can face up to 14 years in jail.

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- The speaker describes "a lab work of someone eating red meat, real butter, steak, rib eye, the whole entire full fat dairy. Full fat dairy. The yolk and everything. I'm eating it. Explain yourself." - They add, "I'm sorry. But whenever Cheerios are on the cardiac friendly diet and you're backing that, respectfully, don't talk to me."

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At a 2019 food conference, an economist suggested cannibalism as a solution for climate change. They proposed starting with eating the dead to save humanity. A company now claims to produce lab-grown salami from human flesh, and mainstream media articles have discussed cannibalism's benefits. However, cannibalism poses risks, including diseases like kuru and the challenge of finding alternative food sources. Cannibals tend to eat the young and hunt outside their gene pool to reduce competition. Cannibalism is seen as extreme cruelty and the absence of civilization. Pop culture, such as recent movies and shows, is promoting cannibalism, but accepting this narrative could lead to a dystopian future. Alex Jones is praised for being ahead of the curve on various topics. His book, "The Great Reset," is recommended.

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Some people have a weakness for juicy steak and can't resist it. However, there is potential to use human engineering to make us intolerant to certain types of meat, similar to how some people are intolerant to milk or crayfish. An example of this is the long star tick, which can cause meat allergies if it bites you. By applying human engineering, we may be able to tackle significant global issues.

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We are eating human meat. There aren't enough plants to produce as much meat as we consume. I'm visiting Good Harvest, where six tons of human meat are engineered daily. This processing plant has been running for over eight months. Mick Ross oversees the production line, managing 60 staff who engineer 50,000 steaks daily. How do we grow human meat? We use nutrient vats to process thin slices of tissue in a nutrient-rich mix, where cells grow and fuse into a large "cake" over 24 hours. This 30-kilogram protein cake yields nearly 100 steaks, all grown from one person's cells. We've mastered engineering human cells to create the flavors and textures of steaks. I would feed my family human steaks, and I already have. This is engineered human meat.

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Speaker 0 states that everything in the room is edible, including himself, and that this is called cannibalism.

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Some people have a weakness for juicy steaks and can't resist them. However, it's interesting to note that we already know a lot about our intolerances. For instance, I personally have a milk intolerance, while others may be intolerant to crayfish. It's possible that we could use human engineering to make ourselves intolerant to certain types of meat, specifically bovine proteins. This concept is not entirely new, as there is a tick called the long star tick that, if it bites you, can make you allergic to meat. By utilizing human engineering, we might be able to tackle significant global issues.

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The speaker discusses a three-dimensionally printed steak made by Redefine Meat, describing it as meaty and fibrous, with appearance and texture similar to real meat. They note that it looks meaty, smells meaty, and has layers of protein and fat comparable to genuine meat, and that it is pretty juicy. They acknowledge that it smells disgusting, but frame this as something they are willing to be open-minded about. After loading the product into their tacos, the speaker confirms that the visual and olfactory cues align with meat. They proceed to taste the presentation, asking whether it tastes like meat. The response is affirmative: it is very meaty, with an umami flavor reminiscent of meat, capturing the characteristic savory profile. The speaker gives a positive verdict on the overall experience, using the phrasing “Banging.” to convey enthusiasm. They reference the tacos from Club Mexicana, noting that, as always, the Club Mexicana tacos are a 10 out of 10. They finish by stating a clear recommendation to try the dish, expressing that others should definitely give it a try.

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A recently published book claims vegetarians have smaller brains. According to the book, the less meat a human eats, the smaller their brain becomes. The speaker states the brain is dependent on the nutrient density of animal-sourced foods and suffers without them. The speaker suggests this is why depression increases when people stop eating animal-sourced foods, because the brain is being deprived of necessary nutrients.

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People eating too much meat is a problem for the planet, but many are unwilling to give it up due to weakness of will. One solution could be using human engineering to make people intolerant to certain types of meat, similar to how some are intolerant to milk or crayfish. An example of this is the long star tick, which can make people allergic to meat if it bites them. Through human engineering, we have the potential to address significant global issues.

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Speaker 0 presents two examples. First, he notes that people eat too much meat, and if they reduced meat consumption, it would help the planet. He observes that people are not willing to give up meat; some will be willing, but others lack willpower. He admits personal weakness, saying, “Wow, this steak is just too juicy. I can't do it. I'm one of those, by the way.” He then suggests a thought: we know about intolerances, such as his milk intolerance and others being intolerant to crayfish. He proposes that human engineering could make it the case that people become intolerant to certain kinds of meat, specifically bovine proteins. He points to an analogue in life—the long star tick—where if it bites you, you will become allergic to meat. He mentions that he can describe the mechanism. He then asserts that this is something that could be done through human engineering. In summary, he suggests that human engineering might address large global problems by altering human tolerances to certain foods, including meat, as a potential solution. The second example is implied but not elaborated in the transcript beyond the assertion that human engineering could address big world problems by enabling intolerances to particular foods, thereby influencing behavior and environmental impact. The overall argument centers on leveraging biological or engineered intolerances to reduce meat consumption as a means of benefiting the planet, supported by the reference to naturally occurring meat allergy mechanisms such as the long star tick.

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The speaker presents two examples to illustrate how human engineering might address large-scale global problems. First, they argue that reducing meat consumption would significantly benefit the planet, but acknowledge that people are not willing to give up meat. Some individuals might be willing to cut back, yet they struggle with a weakness of will. The speaker admits personal temptations, noting that the steak’s juiciness can be a barrier to reducing meat intake. Second, the speaker discusses a potential approach to overcoming such barriers by leveraging human engineering to create intolerance to certain kinds of meat, particularly bovine proteins. They relate this to everyday experiences with intolerances, such as milk intolerance, and mention that some people are intolerant to crayfish. The idea is that if people could be engineered to be intolerant to specific meats, it could curb consumption. To illustrate a natural analogue, they reference the long star tick, which causes people to become allergic to meat after a bite. The speaker indicates that the mechanism behind this allergy exists and suggests that a similar mechanism could be replicated or induced in humans through engineering. The overarching claim is that such engineered intolerances could be a tool to address significant global problems by shaping dietary behaviors. In sum, the speaker contends that human engineering might be used to generate selective meat intolerances, drawing on real-world allergies as a model, and posits that this could help tackle major world issues related to meat consumption and its environmental impact. The discussion emphasizes the potential of engineering-driven solutions to influence human behavior in ways that could benefit the planet, while acknowledging human resistance and personal temptations to consume meat.

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You're consuming things that are harmful, like sewage water and bugs. There's a notion that these are being promoted as beneficial. The idea is that people will be encouraged to eat unconventional and unappetizing items, including human remains.

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The speaker shows some Beyond Meatballs that were given to their chickens. Despite being plant-based and meatless, the chickens show no interest in them. Even Drumstick, one of the chickens, refuses to peck at the meatballs. Meanwhile, other chickens are happily eating scraps like old chili, scrambled eggs, and even eggshells. The speaker finds it amusing that the chickens, who will eat almost anything, reject the fake meat.

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On David Chang's Netflix show, the speaker mentioned that if given permission, they would eat human meat at a fancy restaurant. However, they quickly retracted the statement and said they wouldn't actually try it. The speaker joked about making David Chang speechless and mentioned that they feel like everything has been eaten in fine dining except for human meat. When asked which body part they would eat, the speaker jokingly suggested giving their arm, but quickly dismissed the idea. The conversation ended with the speaker saying that human meat would probably taste like chicken.

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Speaker 0 says creatine is made in a lab from two chemicals placed in a chamber and heated and pressurized until they turn into liquid, with zero meat involved. When people say it worked, he claims it's because it's a form of salt. He adds that instead of eating something from Bill Gates, he would choose red raw meat or raw eggs, and suggests to think about it.

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If someone consented, I would consider eating human meat. However, if I were at a fancy restaurant and offered a tiny piece of it, I would decline.

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Some people are unwilling to give up meat, even though reducing meat consumption would greatly benefit the planet. This is due to a weakness of will and the enjoyment they derive from eating meat. However, human engineering could potentially help address this issue. For instance, by making people intolerant to certain types of meat proteins, similar to how some individuals are intolerant to milk or crayfish. An example of this is the long star tick, which can cause individuals to develop an allergy to meat. Through human engineering, we may be able to tackle significant global problems.

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I have a 24-year-old hamburger in a box in my closet, originally from a NASCAR race in 1996. The fries look like they might have fallen under a seat a month ago, but they haven't decayed. Surprisingly, the hamburger itself is completely intact; the bread hasn't molded, and the meat hasn't rotted or broken down at all. I'm curious about what would happen if I actually ate it.

Conversations with Tyler

Mary Roach on Disgust, Death, and Danger | Conversations with Tyler

Guests: Mary Roach

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Mary Roach discusses her writing process and fascination with anatomical topics, often considered gross. She enjoys maintaining a sense of wonder about her subjects, like the mechanics of eating in her book *Gulp*, where she distinguishes between stimulated and unstimulated saliva. Roach reflects on the evolutionary basis of disgust, linking it to our desire to avoid harmful substances. She finds it intriguing how bodily fluids are perceived as disgusting once they leave the body, highlighting the boundaries we draw around ourselves and our loved ones. Roach's work often intersects with themes of food and sex, both areas rich in desire and disgust. She attributes her success to her unfiltered curiosity and willingness to ask uncomfortable questions, even in sensitive contexts like interviewing prisoners for her research. Her books, including *Stiff* and *Grunt*, explore topics like death and military life, often revealing surprising insights about human behavior and societal taboos. She shares anecdotes about her experiences, such as the awkwardness of discussing bodily functions with experts and the challenges of writing about death. Roach emphasizes the importance of approaching topics with openness and humor, believing that this perspective can help demystify complex subjects. She expresses a desire to write for younger audiences but acknowledges the challenges of simplifying her content. Throughout the conversation, Roach reflects on the nature of curiosity, the stigma surrounding bodily functions, and the societal discomfort with death. She concludes by encouraging others to embrace their unique interests and pursue unconventional topics, as this can lead to engaging and thought-provoking work.

Armchair Expert

Armchair Anonymous: Wild Card VIII | Armchair Expert with Dax Shepard

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In this episode of Armchair Anonymous, hosts Dax Shepard and Monica Padman engage with guests sharing wild card stories. Gabby recounts a high school incident where she accidentally got her long hair caught in a Dremel tool, resulting in a bald spot and a memorable trip to the nurse. Her experience highlights the importance of safety in art classes. Another guest, Kristen, shares a chilling story about her father confronting a suspicious man outside their home, leading to police involvement and the discovery of a neighbor's disturbing behavior. The narrative reveals the complexities of neighborhood safety and parental protection. Taylor, a nurse, describes a bizarre emergency case where a woman accidentally shot herself in the vagina while masturbating with a gun, leading to serious injuries and a hysterectomy. This shocking incident underscores the unpredictable nature of emergency medicine. Lastly, Mike, an addiction medicine doctor, shares a humorous yet horrifying experience from medical school involving accidentally ingesting fat from a cadaver, illustrating the unexpected challenges faced in medical training. The episode blends humor with serious themes, creating a captivating listening experience.

Armchair Expert

Stephen Dubner | Armchair Expert with Dax Shepard

Guests: Stephen Dubner

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In this episode of Armchair Expert, Dax Shepard and Monica Padman welcome Stephen Dubner, co-author of Freakonomics and host of Freakonomics Radio. They discuss a wide range of topics, including the nature of conversation, the challenges of producing engaging content, and the complexities of defining socialism. Dubner shares insights from his podcast, particularly a recent episode on socialism that explores various perspectives, including those of economists and political figures like Bernie Sanders. The conversation touches on the difficulty of reaching consensus on definitions in political discourse, emphasizing that labels often hinder productive discussions. Dubner highlights the importance of understanding the nuances behind terms like socialism and social democracy, noting that many debates are bogged down by semantics. They also delve into the historical context of health care and education in the U.S., discussing how the intertwining of health insurance with employment has created unique challenges. Dubner recounts his childhood experiences growing up in a large family in a declining economic area, revealing his parents' conversion from Judaism to Catholicism and the impact of their backgrounds on his life. The discussion shifts to the role of storytelling in understanding human behavior and the importance of emotional truths in narratives. Dubner reflects on the challenges of presenting data and facts without oversimplifying complex issues, particularly in the context of controversial topics like abortion and crime rates. Throughout the conversation, they explore the interplay between facts and emotions, emphasizing the need for empathy in discussions about sensitive subjects. Dubner shares his experiences with public pushback on his work, particularly regarding the interpretation of data and the unintended consequences of presenting certain arguments. The episode also touches on cultural practices, such as the consumption of insects and the historical context of cannibalism among certain tribes, illustrating the diversity of human experiences and beliefs. They conclude with a discussion on the importance of recognizing the positive aspects of life, even amidst challenges, and the need for a balanced perspective on societal issues. Overall, the episode showcases Dubner's curiosity and ability to engage in thoughtful dialogue, making connections across various topics while maintaining a light-hearted tone.

Mark Changizi

We’re disgusted by eating bugs, except for the bugs we eat. Moment 226

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Mark Changizi discusses the cultural aversion to eating bugs in the U.S., contrasting it with the acceptance of crustaceans like crabs and shrimp, which are also arthropods. He argues that the disgust towards insects is largely cultural and arbitrary, noting that many cultures consume insects while viewing our seafood choices as unappealing. Changizi highlights that some insects can be nutritious and palatable, suggesting that overcoming this taboo would require a generational shift in perspective.