WEBVTT
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My name is Alex Matisse. I'm the founder and CEO
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of East Fork. Shopify makes something really hard, like starting
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a business, selling stuff online, simple. East Fork started as
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just a little pottery, and today we've got a factory,
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about 115 employees. Running a business, you've got so many
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things to worry about, and the commerce of it shouldn't
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be one of them. Shopify makes it simple, makes it easy,
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and makes it fun. Start your free trial on Shopify.com.
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The private sale at Kildare Village is back. And saving
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up to 30% on top of our usual exceptional village prices,
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that's back too. Sign up at kildarevillage.com, check the Ts
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and Cs, and make your way back to Kildare Village.
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The private sale at Kildare Village.
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Now on.
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Conan O'Brien needs a fan.
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Want to talk to Conan? Visit teamcoco.com slash call Conan.
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Okay, let's get started.
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Hi, Jeremy.
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Welcome to Conan Needs a Fan. We have Conan and
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we have special guest Taylor Tomlinson here.
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Hi.
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Hey, how you doing, Jeremy?
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I'm good. How are you guys?
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We're doing great. And I have so many questions for
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you because the only thing I know about you Jeremy,
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I know two things. I know three things. You're from Boston.
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You're now living in San Francisco. And it says here
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you're a flavor scientist. All of those are true.
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I have my Red Sox mug that I'm drinking out
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of to prove I'm from Boston.
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Very good.
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And they don't just hand those out.
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Yeah, they don't. No, they they do. They hand them.
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Out. Yeah, I'm a flavor scientist in San Francisco.
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Okay, now there's so much to talk about here because
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I really don't know what a flavor scientist does. Taylor,
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I can't speak for you. Do you know what a
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flavor scientist does?
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That's what I went to school for. Yeah, I'm very familiar.
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You know what? I did know that. I can't believe
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I forgot that.
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No, I didn't know. I did not know the term
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flavor scientist. That's one of those jobs that I feel
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like when you get high and you're eating snacks.
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You go, whose job is this? How do I get
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that job?
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So I feel like I'm so excited to talk to
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someone who has that job.
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Like, how did you get that job? Yeah, Jeremy, what happened?
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Yeah, yeah. So I can kind of break it down
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for you guys. I moved out to California in 2014
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for my PhD in physical chemistry at Berkeley. And while
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I was at Berkeley, I was using a bunch of
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high-end analytical instrumentation to look at tailpipe emissions from cars
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and to look at emissions coming off of.
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Was this a hobby or part of your work?
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It was part of my work. I wrote up a dissertation.
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I wrote up like papers on this. And partway through,
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I kind of realized that the same technology that I
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was using is also used in perfumes and fragrances and
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flavor to identify those molecules are responsible for individual flavors
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and sensations. And I've always loved cooking and mixology. And like,
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I make my own cocktail bitters and limoncello. So I
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really wanted to do something where I could kind of
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combine the science with my passion for food and baking.
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And being a flavor scientist seemed like that perfect opportunity.
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All right, we have, I think, a photo of you
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doing your work. I think we're going to show here.
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There you are.
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Okay.
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Boy, does that look- That's me.
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All right.
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Did you sign off on this picture, Jeremy? You're acting
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like no one told you about it.
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Jeremy, you supplied this picture. So only yourself to blame.
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Jeremy goes, I thought that was between us.
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I didn't know.
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Uh, what's happening here, Jeremy, you are, your nose is
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attached to a device.
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Yes. So, um, this is an analytical technique called, uh,
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gas chromatography olfactometry or GCO.
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Yep. That's how I call it.
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Yeah.
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I call it GCO.
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And, um, The different flavors go through the instrumentation. We're
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able to identify what molecule they pertain to. And they
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also come out of the sniffing port. So that is
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me sniffing individual flavor molecules and then writing down what
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they smell like. If it's butter or grassy or chocolate.
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And then I can look at the data afterwards and
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be like, oh, I got a butter flavor at this
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particular time. And this compound came out of the instrumentation
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at this particular time. Therefore, this compound has a butter. Sona,
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you look so amazed. I love that.
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I am legitimately fascinated. Can you imagine eating Doritos with
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this guy? The rest of us are just munching away
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on Cool Ranch. And Jeremy's here. He's got vials and
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dials hooked up to his nipples. And he's going, yes!
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So untrue. That is so cool. It's amazing.
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Do you have something that you smell in between smells
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to like cleanse the palate?
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Yes, very good.
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You do?
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Yeah, yeah.
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That's a great question. So in tasting, if you're doing
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like a tasting sensory, you want to rinse with lukewarm
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water because cold water numbs your taste buds. So it's
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not as sensitive. Or you should have like an apple
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slice or a saltine cracker or something very kind of
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bland or fresh. And then for smelling, you want to
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use the back of your hand or your shoulder or something.
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Or you can use coffee beans. You may have seen
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that at wineries or something. They'll have coffee beans for
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you to smell to kind of cleanse your nose.
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What if the best thing to use was a pair
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of 19th century underwear?
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Yeah.
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Women's underwear and unfortunately it was the best thing to
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use so you had to take this fierce snip of
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1895 panties for some reason we don't understand.
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Do you go for coffee beans or your hand usually
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like do you do you have.
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A little i usually go for my hand i have
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like the back of the shoulder or the back of
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the um yeah like your wrist and then you can
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just like sniff it that way and Cleanse your palate.
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Okay. Let's get off the sniffing for a sec, because
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it's taking me down a dark road.
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Well, I mean, I had one more question about the sniffing,
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and it's appropriate.
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Yeah, go for it. I have six more after this.
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Have you always had a particularly strong sense of smell?
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Or are you.
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I've always.
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Could anyone do this?
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Do we.
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Is there a.
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So... The answer is yes. The answer is yes and yes.
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I love cooking and I love like flavor. That's been
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a big part of my life since like college, graduate school.
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So I do have like a certain knack for it.
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But this is also trainable. Like if you have, if
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you know you're going to be tasting like the same
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thing kind of over and over again, you are trained
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on what is it supposed to taste like? These are
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the flavors. These are the textures. And then once you know,
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you have that kind of authentic reference in your head,
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you can then do studies where, what if we changed
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like a new flavor, added like a new ingredient, does
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this change it? And you are now trained to know like, oh,
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there is a difference between this and the control. So
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part of it is definitely trainable, like over time, a
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lot of it's just repetition.
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Okay. And you can, because it is amazing when you
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eat a snack these days and you know that this
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is not chicken, this is a pretzel, but it says
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chicken flavored pretzel sticks and you bite into it and
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you swear you're eating chicken. Is that because it's made
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of essence of chicken or you've just chemically recreated the
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same molecular structure of what a chicken tastes like?
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So in those examples, it's less the molecular structure of
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chicken and it's more just... the overall kind of like
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sensation or I wouldn't say like vibe of what chicken is.
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We have those like umami notes. It's a chicken vibe. Yeah, yeah.
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So you're a vibe-ologist. You can find out later on
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it's all vibe-ology. Those machines just say good vibe or
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bad vibe.
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Perfect mixture, yeah.
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Because you worked on Impossible Nuggets?
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Yeah, is that right? It did, yeah. You worked on
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Impossible Nuggets.
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Yep, I was one of the people who worked on
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the flavor systems for that, did a lot of sensory
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studies and optimization to get that chicken flavor like, Right,
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so consumers, to increase the consumer acceptance of the product.
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That's crazy. Yeah.
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Do the chicken people hate you?
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I wouldn't say that.
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Does big chicken want your head?
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There's a bounty on his head from big chicken.
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There's a chicken out there with a high-powered rifle.
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No, the chicken likes him.
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The chickens are very pro-Jeremy. Unless it's a self-hating chicken.
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Oh.
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That wants to give its life to bring others joy.
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It says here, over a period of six months, you
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did over a hundred sensory tastings. Cake, brownies, cupcakes, cupcakes, meringues, mayonnaise, buttercream.
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I would think that your brain would just go into
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overload at some point and just not be able to
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tell one thing from another.
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Well, that's also a really great point. We do have
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to like limit your sensory tastings. So in a given day,
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a sensory scientist or a panelist should only probably do
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like one to two hours of tasting because then you
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just get taster fatigue and you have to limit the
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number of samples that you have so in a good
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like sensory study.
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Taster fatigue is very real.
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You should have it actually is taylor i know i.
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Believe you people in the room are chuckling well it's
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just blay everyone else was very listening and showing you
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a lot of respect and blay was giggling.
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No, I actually.
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I was going to ask about kind of along that
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line with the taster fatigue. Are there certain flavors that...
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Are you pretty open-minded? Like you like everything? Like you'll
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eat anything? Or are there certain flavors that you hate
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that you're like, someone else has to do this one
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because this makes me sick?
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I'm pretty good. I definitely have tasted a lot of
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weird flavors and kind of odd things over the years.
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There are definitely some... other individuals where if it's, like,
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super oxidized or super rancid, they taste it and you'll hear, like,
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gagging or you'll hear, like, just nope from, like, their
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little corner.
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Yeah.
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You're like, okay, maybe they should skip, like, the next
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round of tastings here. Yeah.
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Is there a flavor that no one really likes?
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That's a good question.
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Yes. Skatol. S-K-A-T-O-L. That is feces.
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I was going to say.
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I was like, that's what... I have a personal question.
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Wait, you're just gonna skip over that? Sorry, well. How
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many times have you tasted feces?
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I'm sorry.
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How long did it take you to come to that conclusion?
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Let's give it one more try.
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Taylor's like, yup, okay, anyway.
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Jeremy's got shit all over his mouth. We're going to
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try this one more time.
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We've all been there.
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I think we did.
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I had an intern once who was using that compound
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as like an authentic standard and she accidentally spilled some
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on her lab coat. And for the rest of the day,
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it was, she smelled like poop.
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Where did you use that in? I think she made
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that up. I think she said, oops, I poured some scatol.
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She shit her pants. That is the oldest cover ever.
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I'm going to remember that next time I shit my pants.
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Now my vial of scatol must have fractured. What is
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the scatol for then?
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What's that used in?
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There's a lot of, if you're looking at, like, different
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meat products, usually animal-based, there's some, like, trace amounts of, like,
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if you look at, like, okay, it's not a grab.
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It's a bunch of flavors, a bunch of different things. Yeah.
249
00:13:02.190 --> 00:13:04.730
It's also the base flavor for, I think, Oreos. They
250
00:13:04.769 --> 00:13:07.230
start with just- How dare you? No, they start, I'm
251
00:13:07.250 --> 00:13:09.830
saying they start with- His eyebrows went up. They start
252
00:13:09.850 --> 00:13:13.870
with scat all. Did I hit something, Jeremy? Admit it.
253
00:13:13.889 --> 00:13:14.809
Nope.
254
00:13:15.450 --> 00:13:16.090
No, they're good.
255
00:13:16.129 --> 00:13:16.289
Oh, no.
256
00:13:16.289 --> 00:13:17.389
Are we eating cool bites?
257
00:13:18.019 --> 00:13:18.740
So many Oreos.
258
00:13:18.759 --> 00:13:21.539
No, no, I'm just saying it's the base flavor and
259
00:13:21.840 --> 00:13:23.879
then they add a few other things and it tastes amazing,
260
00:13:23.899 --> 00:13:25.779
but it's mostly shit. What is it in?
261
00:13:26.279 --> 00:13:27.820
What snacks is it in?
262
00:13:27.840 --> 00:13:31.799
That I don't actually know. I just know that.
263
00:13:32.039 --> 00:13:33.179
Someone's media trained.
264
00:13:33.600 --> 00:13:34.799
Yeah.
265
00:13:34.940 --> 00:13:38.919
He took another sip.
266
00:13:38.960 --> 00:13:39.700
Big sip.
267
00:13:39.850 --> 00:13:40.450
I don't know.
268
00:13:40.470 --> 00:13:41.120
Big sip.
269
00:13:42.539 --> 00:13:45.870
No, like, it's really cool because when you take these.
270
00:13:47.379 --> 00:13:51.870
You can look at these different compounds in part per billion,
271
00:13:51.970 --> 00:13:56.909
part per trillion amounts. So it's an interesting study where
272
00:13:57.409 --> 00:14:01.230
just because a compound like scatol exists, it might not
273
00:14:01.289 --> 00:14:03.889
be odor active. There's this thing in flavor science called
274
00:14:03.929 --> 00:14:08.049
your odor activity value or OAV. And if it's above
275
00:14:08.110 --> 00:14:12.379
a certain concentration, then you get the overall feeling and
276
00:14:12.389 --> 00:14:15.279
the sensation of it. But if you're able to quantify
277
00:14:15.299 --> 00:14:18.840
this compound like scatol, at like a part per trillion
278
00:14:18.899 --> 00:14:22.419
or part per billion level, it's so amount, it's so tiny,
279
00:14:22.450 --> 00:14:24.409
it's not going to really do anything.
280
00:14:24.429 --> 00:14:25.029
You know what I'm going to do?
281
00:14:25.029 --> 00:14:26.649
We have the analytical power to identify that.
282
00:14:26.789 --> 00:14:29.610
Jeremy, next time I'm at a wine tasting, I'm going
283
00:14:29.629 --> 00:14:31.570
to take a really fancy, I'm going to take a
284
00:14:31.629 --> 00:14:34.669
little sip and go, I'm getting, I'm getting scattle.
285
00:14:36.549 --> 00:14:39.230
People will know what you're talking about. Yeah. Yeah.
286
00:14:50.529 --> 00:14:52.450
I had a question about and again it's a little
287
00:14:52.490 --> 00:14:53.750
personal so if you don't want to say I don't
288
00:14:53.789 --> 00:14:56.039
know are you in a relationship are.
289
00:14:55.980 --> 00:14:59.179
You I am I am not I am currently single.
290
00:14:58.960 --> 00:15:02.120
Are you on apps with flavor scientists because if I
291
00:15:02.159 --> 00:15:05.039
saw a flavor scientist on a profile I would be
292
00:15:05.080 --> 00:15:06.720
like what is that yeah.
293
00:15:08.080 --> 00:15:12.299
It does work it's definitely a good yeah yeah people
294
00:15:12.350 --> 00:15:15.740
definitely ask me that and um Sometimes during a date though,
295
00:15:15.840 --> 00:15:18.659
it turns into more of a job interview to just
296
00:15:18.679 --> 00:15:21.919
like keep on asking questions about the flavor science. And
297
00:15:21.980 --> 00:15:24.929
I'm like, let's talk about you. Or like, there's other
298
00:15:25.029 --> 00:15:27.049
areas of my life where we're going for like a
299
00:15:27.110 --> 00:15:29.399
walk and it's like, oh, what do you think this
300
00:15:29.460 --> 00:15:33.980
cookie tastes like? And I'm like, tastes like a cookie
301
00:15:34.000 --> 00:15:35.100
you got from a bake shop.
302
00:15:35.299 --> 00:15:39.620
Yeah, yeah. It's good. Can't you just like me for me?
303
00:15:39.639 --> 00:15:46.129
Not my flavorability. No, that's, I mean, that was my
304
00:15:46.149 --> 00:15:46.950
like first question.
305
00:15:46.970 --> 00:15:47.629
It's super fun, yeah.
306
00:15:47.649 --> 00:15:49.649
Because when you see people with like cool jobs on
307
00:15:49.669 --> 00:15:52.590
dating apps, it's like kind of really exciting.
308
00:15:52.610 --> 00:15:55.889
It's definitely a conversation starter, yeah. Especially in San Francisco
309
00:15:55.909 --> 00:15:58.720
where a lot of people kind of, work in tech
310
00:15:58.779 --> 00:16:01.799
or AI, it's like this kind of career is a
311
00:16:01.840 --> 00:16:02.740
little bit unusual for sure.
312
00:16:02.759 --> 00:16:04.919
I would argue so do you. I think this is tech.
313
00:16:05.659 --> 00:16:09.090
I think it's tech, but it's also you're a mixologist,
314
00:16:09.129 --> 00:16:13.230
you bake, you've got that cool Red Sox mug and those,
315
00:16:13.370 --> 00:16:17.049
as we established, are hard to get. Yep. Unless you
316
00:16:17.070 --> 00:16:19.980
live anywhere near the East Coast or the West Coast. But...
317
00:16:21.409 --> 00:16:23.769
But no, I would say, I would think that that
318
00:16:23.789 --> 00:16:26.029
would be fascinating to people. It's fascinating to me. That's
319
00:16:26.090 --> 00:16:28.129
why I'm really happy that we got a chance to
320
00:16:28.149 --> 00:16:31.629
talk to you because this is cool. You know, it's
321
00:16:31.669 --> 00:16:33.860
such a big part of our lives and the way
322
00:16:34.620 --> 00:16:41.059
that chemically flavors can be created in so many different ways.
323
00:16:41.080 --> 00:16:43.919
We're not even thinking about it. We're not even thinking,
324
00:16:43.940 --> 00:16:46.899
we're eating these foods, we're eating these snacks, we're tasting
325
00:16:47.000 --> 00:16:50.360
things and- all these different parts of our brain are
326
00:16:50.399 --> 00:16:52.990
lighting up and it's been a lot of times manipulated.
327
00:16:54.470 --> 00:16:57.529
Yeah. It's like super interesting. And the reason why I
328
00:16:57.529 --> 00:16:59.769
love this job is like, the goal is to bring
329
00:16:59.809 --> 00:17:03.730
like joy to people through flavor. People love like new
330
00:17:03.830 --> 00:17:07.799
foods or new beverages or just like exotic, like, you know,
331
00:17:08.099 --> 00:17:10.619
we see it coming in from different areas of the
332
00:17:10.680 --> 00:17:13.759
world with like boba tea or like Dubai chocolate. These
333
00:17:13.779 --> 00:17:16.900
are all like different flavors that are being introduced in
334
00:17:16.940 --> 00:17:19.920
like the U S and like vice versa. And it's
335
00:17:19.940 --> 00:17:24.089
just a really cool experience to understand where they come
336
00:17:24.140 --> 00:17:27.509
from and then to create a product or an ingredient
337
00:17:27.529 --> 00:17:30.750
that people want to use and have like a good verse,
338
00:17:30.789 --> 00:17:32.789
good versatility. And all of that is just, you know,
339
00:17:33.170 --> 00:17:36.309
bringing that excitement of food and flavor to everybody.
340
00:17:36.690 --> 00:17:39.490
Now, could you use, and I'm going somewhere with this,
341
00:17:39.549 --> 00:17:46.410
could you use your skill to make a deadly poison taste, taste, Nice.
342
00:17:46.930 --> 00:17:49.250
Do you know what I mean? Could you take, what
343
00:17:49.309 --> 00:17:53.789
is the most you have somebody in mind? For example,
344
00:17:53.869 --> 00:17:57.079
I've always heard that cyanide it's very bitter. Could you
345
00:17:57.119 --> 00:18:00.440
make cyanide taste like a bubble gum flavored cyanide?
346
00:18:00.980 --> 00:18:01.240
Oh yeah.
347
00:18:01.420 --> 00:18:03.359
That would be quite simple actually. Yeah.
348
00:18:03.380 --> 00:18:03.700
Okay.
349
00:18:04.240 --> 00:18:08.619
How do I reach you independently of this podcast?
350
00:18:10.009 --> 00:18:12.160
Well, um, I was going to maybe save this at
351
00:18:12.220 --> 00:18:14.579
the end, but I know that you like to go
352
00:18:14.640 --> 00:18:17.539
to outside lands every year. Yeah. In San Francisco.
353
00:18:17.559 --> 00:18:18.559
I was just there. Yeah.
354
00:18:18.740 --> 00:18:21.079
I went, yeah, I was, I was there too. I
355
00:18:21.099 --> 00:18:23.119
think I saw like an interview with you watching wet
356
00:18:23.140 --> 00:18:26.529
lag and I was in that same crowd. So maybe
357
00:18:27.069 --> 00:18:29.509
if you want to go to outside lands next year,
358
00:18:29.609 --> 00:18:30.410
you're in the area.
359
00:18:30.990 --> 00:18:34.269
No, this killing has to happen sooner than that. I
360
00:18:34.349 --> 00:18:36.269
need this person dead much faster.
361
00:18:36.910 --> 00:18:37.710
Oh my bad. Okay.
362
00:18:37.769 --> 00:18:37.970
Okay.
363
00:18:38.009 --> 00:18:39.049
We'll figure it out.
364
00:18:39.130 --> 00:18:42.000
I'll just get to San Francisco. I'll find you. Um,
365
00:18:42.420 --> 00:18:46.180
this is, I mean, I'm just, I, I, and Sona,
366
00:18:46.480 --> 00:18:48.579
you might be able to speak to this because you, uh,
367
00:18:49.880 --> 00:18:53.529
love food. Well, also you're Armenian. You're a proud Armenian.
368
00:18:53.650 --> 00:18:54.230
Yes.
369
00:18:54.250 --> 00:18:57.829
And there are very strong flavors associated with your cuisine.
370
00:18:57.849 --> 00:18:58.269
Is that right?
371
00:18:58.349 --> 00:18:58.569
Yeah.
372
00:18:58.710 --> 00:18:59.990
What would you say are the big flavors?
373
00:19:00.089 --> 00:19:02.380
I mean, we use, you know, the, the spice sumac
374
00:19:02.400 --> 00:19:06.369
a lot. We use a lot of, um, Uh, that's.
375
00:19:06.470 --> 00:19:09.450
All I've got. A lot of cumin.
376
00:19:09.470 --> 00:19:12.269
It's a lot of, you know, it's very filled with
377
00:19:12.309 --> 00:19:14.049
very Mediterranean spices.
378
00:19:14.109 --> 00:19:16.089
Yeah, yeah, yeah. Like a lot of tahini.
379
00:19:17.369 --> 00:19:20.960
But you're saying your upbringing and my upbringing is different.
380
00:19:21.119 --> 00:19:24.140
We had no flavors when I was growing up. Food
381
00:19:24.180 --> 00:19:28.779
had no flavor. We had butter, butter, butter on things.
382
00:19:28.900 --> 00:19:31.400
But I think that was and salt. But those were
383
00:19:31.420 --> 00:19:34.400
the flavors that I grew up with. There was potato
384
00:19:34.480 --> 00:19:36.599
and there was fried ham. Then there was more potato
385
00:19:36.660 --> 00:19:38.920
and more fried ham. And then there was fried ham
386
00:19:38.940 --> 00:19:39.859
and then there was potato.
387
00:19:39.940 --> 00:19:41.079
Yeah, mine's different.
388
00:19:41.180 --> 00:19:41.440
Yeah.
389
00:19:41.519 --> 00:19:43.640
Okay. I had a heart attack when I was nine.
390
00:19:45.690 --> 00:19:46.809
They had to crack my chest.
391
00:19:48.529 --> 00:19:51.200
Taylor, did you grow up with a lot of flavors? No, no,
392
00:19:51.420 --> 00:19:54.859
no one can. I can't cook. Like my my parents
393
00:19:54.880 --> 00:19:59.150
would like assemble food like more so. Than like cook,
394
00:19:59.470 --> 00:20:00.049
I would say.
395
00:20:00.549 --> 00:20:02.910
When you say assemble, what do you mean?
396
00:20:02.970 --> 00:20:04.319
Like legibles?
397
00:20:04.359 --> 00:20:06.210
Push them closer together to the center of the table.
398
00:20:06.230 --> 00:20:09.140
No, like there's four cans and the contents of those
399
00:20:09.180 --> 00:20:13.660
cans need to be heated up. And that takes some time.
400
00:20:14.359 --> 00:20:15.740
And that's cooking, I guess.
401
00:20:16.779 --> 00:20:19.539
Jeremy, if I just opened it, and I like SpaghettiOs.
402
00:20:19.559 --> 00:20:21.359
This is no diss on SpaghettiOs. But if I opened
403
00:20:21.400 --> 00:20:23.599
a can of SpaghettiOs in your presence. This is no
404
00:20:23.619 --> 00:20:24.819
diss on SpaghettiOs.
405
00:20:26.380 --> 00:20:28.700
This episode is sponsored by SpaghettiOs.
406
00:20:28.799 --> 00:20:33.400
I wish. But let's say I was hanging out with
407
00:20:33.440 --> 00:20:38.180
you and I emptied some SpaghettiOs into a bowl. And
408
00:20:38.200 --> 00:20:41.059
then I handed it to you. Could you, using lab
409
00:20:41.099 --> 00:20:47.349
equipment and various chemicals, make that taste remarkably different? Or,
410
00:20:47.849 --> 00:20:50.109
you know what I mean? Could you really change the
411
00:20:50.150 --> 00:20:51.470
game for that bowl of SpaghettiOs?
412
00:20:52.630 --> 00:20:53.509
I think so, yeah.
413
00:20:53.730 --> 00:20:54.210
Like, um.
414
00:20:54.980 --> 00:20:56.839
I think it would help if you kind of guided
415
00:20:56.960 --> 00:20:59.319
us and like guided me and what kind of flavor
416
00:20:59.380 --> 00:21:03.819
you would like it to taste like. Yeah. Yeah. You
417
00:21:03.839 --> 00:21:05.769
can definitely, I mean, you can do that in your
418
00:21:05.809 --> 00:21:08.650
own kitchen. Take like some vanilla. Oh yeah.
419
00:21:08.769 --> 00:21:10.849
I just pour extract in there and I eat it.
420
00:21:11.069 --> 00:21:11.410
Yeah.
421
00:21:11.450 --> 00:21:11.710
Yeah.
422
00:21:11.910 --> 00:21:14.869
Do you have a certain food or snack really that you're,
423
00:21:15.069 --> 00:21:17.970
that you've worked on that you're most proud of? Is
424
00:21:18.029 --> 00:21:22.210
it Impossible Nuggets? I don't want to leave the witness.
425
00:21:22.250 --> 00:21:26.500
Besides Impossible Nuggets, because I think we all know Impossible
426
00:21:26.559 --> 00:21:27.400
Nuggets is incredible.
427
00:21:28.019 --> 00:21:31.609
Besides Impossible Nuggets. I was very proud of that. It's
428
00:21:31.809 --> 00:21:35.750
really cool to see, like, I mean, it sounds cliche,
429
00:21:35.769 --> 00:21:38.589
but you're at a grocery store just doing your thing,
430
00:21:38.609 --> 00:21:41.849
and then you see somebody reach for your product. They
431
00:21:41.869 --> 00:21:44.730
look at it, and then they put it in their
432
00:21:44.750 --> 00:21:46.309
grocery cart. That's not cliche.
433
00:21:46.369 --> 00:21:49.809
Most of us haven't had that experience where we see
434
00:21:49.829 --> 00:21:52.519
someone picking up Impossible Nuggets and go, I did that.
435
00:21:52.539 --> 00:21:54.880
I think that's amazing.
436
00:21:55.400 --> 00:21:57.599
Those are movie theaters now. Thank you so much, Taylor.
437
00:21:57.640 --> 00:21:58.660
Those are good.
438
00:22:00.529 --> 00:22:03.950
Yeah, when we got that partnership, it was super fun. Yeah,
439
00:22:03.970 --> 00:22:04.769
it was really cool.
440
00:22:05.230 --> 00:22:08.829
And what is in there? It's not chicken. I know that.
441
00:22:08.990 --> 00:22:09.890
What is in there?
442
00:22:09.930 --> 00:22:10.250
Yeah.
443
00:22:11.130 --> 00:22:15.609
So the main protein is soy. And then we add
444
00:22:15.829 --> 00:22:22.769
various yeast extracts and glutamates and make it kind of
445
00:22:22.789 --> 00:22:27.789
more savory and like umami tasting. And yeah, just, you know,
446
00:22:27.930 --> 00:22:32.509
using science to... create a new product that will give
447
00:22:32.549 --> 00:22:36.529
somebody the same earlier vibe of chicken. And then a
448
00:22:36.630 --> 00:22:38.869
lot of it is just the scale up to where
449
00:22:38.910 --> 00:22:40.930
you get, just because I did it on a bench
450
00:22:41.029 --> 00:22:44.339
and like my test kitchen, like we're talking about like,
451
00:22:44.839 --> 00:22:47.680
you know, millions of chicken nuggets that all have to
452
00:22:47.720 --> 00:22:50.440
have the same flavor and the same texture.
453
00:22:50.460 --> 00:22:51.269
I haven't had these.
454
00:22:51.349 --> 00:22:51.910
They're good.
455
00:22:51.930 --> 00:22:52.609
They're pretty good.
456
00:22:52.670 --> 00:22:54.289
You should do a taste test where.
457
00:22:54.109 --> 00:22:55.450
You put them out and see if you can tell.
458
00:22:55.490 --> 00:22:56.289
Are you a meat eater?
459
00:22:56.430 --> 00:22:56.609
Yeah.
460
00:22:56.730 --> 00:23:00.130
I eat meat, but I've done stints of veganism and
461
00:23:00.190 --> 00:23:03.789
I have vegan friends and stuff. I'll eat Impossible Nuggets
462
00:23:04.069 --> 00:23:06.869
sometimes just because I think they're tasty.
463
00:23:06.930 --> 00:23:09.460
I play music with these guys in this band and
464
00:23:09.680 --> 00:23:11.539
all of them, 201, they don't touch meat.
465
00:23:11.559 --> 00:23:11.779
Mm-hmm.
466
00:23:13.779 --> 00:23:16.279
And I'm always wanting to, they're always taking me to,
467
00:23:16.400 --> 00:23:21.779
you know, some vegan restaurant and saying, whatever you want, Conan. And,
468
00:23:21.920 --> 00:23:26.029
you know, it's not my vibe, but maybe I can change.
469
00:23:26.069 --> 00:23:27.829
Maybe I can start eating these Impossible Nuggets.
470
00:23:27.849 --> 00:23:29.089
Yeah, they're really good.
471
00:23:29.109 --> 00:23:29.329
Yeah.
472
00:23:29.430 --> 00:23:30.049
Very impressive.
473
00:23:30.250 --> 00:23:34.069
And we have a spicy version as well. So there's
474
00:23:34.089 --> 00:23:36.690
like the plain Impossible Nuggets and the spicy ones. I
475
00:23:36.710 --> 00:23:40.609
personally like the spicy ones myself. That's my go-to. Okay. Okay.
476
00:23:41.230 --> 00:23:43.190
Hey, Jeremy, do you have a question for Conan?
477
00:23:43.619 --> 00:23:47.099
Yeah. So we were talking about kind of flavor and
478
00:23:47.480 --> 00:23:50.539
products earlier. And I know there's a bunch of weird
479
00:23:50.579 --> 00:23:53.720
flavors in like potato chips these days. You have like
480
00:23:54.119 --> 00:23:57.460
maple or bay crab seasoning or whatever. It's not just
481
00:23:57.500 --> 00:23:58.920
like blue ranch and nacho.
482
00:23:58.940 --> 00:23:59.059
Yeah.
483
00:24:00.210 --> 00:24:03.809
In your kind of average day, everyday snacking, Conan, what
484
00:24:03.930 --> 00:24:07.619
new flavor would you want to have in that product?
485
00:24:07.960 --> 00:24:12.480
Well, I open this question to you too, Taylor. So
486
00:24:12.640 --> 00:24:13.589
this won't just be my question.
487
00:24:13.609 --> 00:24:15.009
I don't want to answer it.
488
00:24:17.089 --> 00:24:20.869
How did you all do an improv? Conan needs more
489
00:24:20.890 --> 00:24:21.849
time to answer.
490
00:24:21.910 --> 00:24:23.089
He goes, how about you, Taylor?
491
00:24:23.109 --> 00:24:25.119
What kind of chip do you want? I'm happy to
492
00:24:25.150 --> 00:24:26.519
go for it. I'm happy to go for it. Throw
493
00:24:26.539 --> 00:24:31.000
me on the sword. Try to be inclusive as a host. No, no, no, no,
494
00:24:31.259 --> 00:24:31.740
of course.
495
00:24:31.920 --> 00:24:34.599
But, I'm curious to hear your answer too.
496
00:24:35.640 --> 00:24:39.200
You know, it's funny. I know that theoretically I'm supposed
497
00:24:39.220 --> 00:24:42.759
to love vinegar flavor, but I just don't. So, you know,
498
00:24:42.779 --> 00:24:46.230
when people say, oh my God, these vinegar chips are amazing. And,
499
00:24:46.809 --> 00:24:50.009
My wife likes that flavor. My kids like that flavor.
500
00:24:50.049 --> 00:24:53.640
And I just like, it tastes.
501
00:24:53.619 --> 00:24:54.200
Off to me.
502
00:24:54.799 --> 00:24:56.460
So I haven't been able to go with that. I
503
00:24:57.900 --> 00:25:03.220
am just such a sucker for any kind of barbecue-y
504
00:25:03.369 --> 00:25:06.690
sweetness that has a little honey in it. That's my go-to.
505
00:25:06.910 --> 00:25:09.430
That's my jam. In terms of a new flavor that
506
00:25:09.450 --> 00:25:14.579
I've never tried before, eel. I've never tried eel. I
507
00:25:14.599 --> 00:25:17.779
don't like eel, but I'm interested in trying something that
508
00:25:17.819 --> 00:25:19.059
has an eel kind of flavor.
509
00:25:19.259 --> 00:25:22.079
I love eel and I would love an eel potato chip.
510
00:25:22.359 --> 00:25:24.759
Eel chips. That's what I want to see you working on.
511
00:25:24.779 --> 00:25:25.160
Okay.
512
00:25:25.180 --> 00:25:28.240
Yeah. It's like some unagi kind of thing. Okay. I
513
00:25:28.279 --> 00:25:29.809
like that. I can do that. Yeah.
514
00:25:29.920 --> 00:25:30.160
Okay.
515
00:25:30.180 --> 00:25:30.609
Delicious.
516
00:25:31.009 --> 00:25:33.470
Well, sir, it has been an honor talking to you.
517
00:25:34.029 --> 00:25:36.849
You're very smart. You're very accomplished. I like what you're doing.
518
00:25:36.869 --> 00:25:40.970
You're making people happy. And so I salute you and
519
00:25:40.990 --> 00:25:43.599
I can't wait to see what you come up with next.
520
00:25:43.960 --> 00:25:45.759
And this is not a plug. We're making no money.
521
00:25:45.799 --> 00:25:47.960
I'm going to try these impossible nuggets.
522
00:25:48.279 --> 00:25:48.460
Yeah.
523
00:25:48.480 --> 00:25:50.119
Because I haven't had them and I try it because
524
00:25:50.140 --> 00:25:51.789
then I can eat with my bandmates.
525
00:25:52.029 --> 00:25:52.430
Finally.
526
00:25:52.609 --> 00:25:53.589
I think you'll be impressed.
527
00:25:53.670 --> 00:25:54.410
I really do.
528
00:25:54.529 --> 00:25:54.730
Yeah.
529
00:25:55.009 --> 00:25:59.930
Okay. Maybe it is an ad now. Someone call Impossible Nuggets.
530
00:26:00.130 --> 00:26:04.849
I did commercial voice, sorry. Tell them I want $ 15, 000
531
00:26:03.490 --> 00:26:06.049
in a bag. We're fans, Jeremy.
532
00:26:06.069 --> 00:26:06.890
We're just fans.
533
00:26:06.970 --> 00:26:08.029
We're fans, Jeremy.
534
00:26:08.069 --> 00:26:09.109
We're fans of your work.
535
00:26:09.150 --> 00:26:10.710
You're a fan of me. I'm a fan of you.
536
00:26:10.730 --> 00:26:11.380
We're tough.
537
00:26:11.579 --> 00:26:13.150
Thank you very much, sir. Take care.
538
00:26:13.170 --> 00:26:14.759
Great, thank you. You too, Connor.
539
00:26:14.779 --> 00:26:15.559
And make that poison.
540
00:26:15.670 --> 00:26:17.980
All right, bye. Poison.
541
00:26:19.480 --> 00:26:23.660
Conan O'Brien needs a fan. With Conan O'Brien, Sonam Ovsessian,
542
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and Matt Gourley. Produced by me, Matt Gourley. Executive produced
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by Adam Sachs, Jeff Ross, and Nick Liao. Incidental music
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by Jimmy Vivino.
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Take it away, Jimmy.
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Supervising producer, Aaron Blair. Associate talent producer, Jennifer Samples. Associate producers,
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Sean Doherty and Lisa Byrne.
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Engineering by Eduardo Perez.
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Get three free months of SiriusXM when you sign up
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Please rate, review and.
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Subscribe to Conan O'Brien Needs a Fan wherever fine podcasts
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are down.
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Because the wrong car can cost a lot more than
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the check.
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Cartel.ie Don't buy the story, check it.
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Conan O'Brien needs a fan.
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Want to talk to Conan? Visit teamcoco.com slash call Conan.
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Okay, let's get started.
18
00:01:03.130 --> 00:01:04.730
Hi, Jeremy.
19
00:01:04.890 --> 00:01:07.689
Welcome to Conan Needs a Fan. We have Conan and
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00:01:07.709 --> 00:01:10.250
we have special guest Taylor Tomlinson here.
21
00:01:10.269 --> 00:01:10.329
Hi.
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00:01:11.230 --> 00:01:12.920
Hey, how you doing, Jeremy?
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00:01:13.200 --> 00:01:14.420
I'm good. How are you guys?
24
00:01:14.640 --> 00:01:19.000
We're doing great. And I have so many questions for
25
00:01:19.040 --> 00:01:21.870
you because the only thing I know about you Jeremy,
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00:01:21.890 --> 00:01:25.150
I know two things. I know three things. You're from Boston.
27
00:01:25.370 --> 00:01:27.769
You're now living in San Francisco. And it says here
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00:01:28.150 --> 00:01:32.739
you're a flavor scientist. All of those are true.
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00:01:32.819 --> 00:01:35.540
I have my Red Sox mug that I'm drinking out
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00:01:35.620 --> 00:01:37.319
of to prove I'm from Boston.
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00:01:37.480 --> 00:01:37.859
Very good.
32
00:01:38.439 --> 00:01:40.120
And they don't just hand those out.
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00:01:40.299 --> 00:01:47.560
Yeah, they don't. No, they they do. They hand them.
34
00:01:48.560 --> 00:01:51.359
Out. Yeah, I'm a flavor scientist in San Francisco.
35
00:01:51.939 --> 00:01:54.269
Okay, now there's so much to talk about here because
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00:01:54.409 --> 00:01:59.810
I really don't know what a flavor scientist does. Taylor,
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I can't speak for you. Do you know what a
38
00:02:02.120 --> 00:02:03.140
flavor scientist does?
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00:02:03.319 --> 00:02:08.430
That's what I went to school for. Yeah, I'm very familiar.
40
00:02:08.469 --> 00:02:11.259
You know what? I did know that. I can't believe
41
00:02:11.319 --> 00:02:11.979
I forgot that.
42
00:02:12.020 --> 00:02:14.219
No, I didn't know. I did not know the term
43
00:02:14.259 --> 00:02:17.340
flavor scientist. That's one of those jobs that I feel
44
00:02:17.360 --> 00:02:19.439
like when you get high and you're eating snacks.
45
00:02:19.479 --> 00:02:23.680
You go, whose job is this? How do I get
46
00:02:23.719 --> 00:02:25.120
that job?
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00:02:25.500 --> 00:02:28.000
So I feel like I'm so excited to talk to
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someone who has that job.
49
00:02:30.569 --> 00:02:33.669
Like, how did you get that job? Yeah, Jeremy, what happened?
50
00:02:33.689 --> 00:02:36.289
Yeah, yeah. So I can kind of break it down
51
00:02:36.330 --> 00:02:40.270
for you guys. I moved out to California in 2014
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00:02:40.270 --> 00:02:46.000
for my PhD in physical chemistry at Berkeley. And while
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I was at Berkeley, I was using a bunch of
54
00:02:48.860 --> 00:02:54.360
high-end analytical instrumentation to look at tailpipe emissions from cars
55
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and to look at emissions coming off of.
56
00:02:57.490 --> 00:02:59.250
Was this a hobby or part of your work?
57
00:03:03.719 --> 00:03:06.159
It was part of my work. I wrote up a dissertation.
58
00:03:06.180 --> 00:03:09.900
I wrote up like papers on this. And partway through,
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00:03:09.960 --> 00:03:13.449
I kind of realized that the same technology that I
60
00:03:13.490 --> 00:03:18.509
was using is also used in perfumes and fragrances and
61
00:03:18.590 --> 00:03:24.539
flavor to identify those molecules are responsible for individual flavors
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and sensations. And I've always loved cooking and mixology. And like,
63
00:03:29.879 --> 00:03:32.360
I make my own cocktail bitters and limoncello. So I
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00:03:32.419 --> 00:03:35.219
really wanted to do something where I could kind of
65
00:03:35.259 --> 00:03:39.439
combine the science with my passion for food and baking.
66
00:03:40.210 --> 00:03:44.370
And being a flavor scientist seemed like that perfect opportunity.
67
00:03:45.030 --> 00:03:47.090
All right, we have, I think, a photo of you
68
00:03:47.289 --> 00:03:49.909
doing your work. I think we're going to show here.
69
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There you are.
70
00:03:50.469 --> 00:03:51.729
Okay.
71
00:03:51.949 --> 00:03:54.449
Boy, does that look- That's me.
72
00:03:54.650 --> 00:03:55.110
All right.
73
00:03:56.430 --> 00:04:00.900
Did you sign off on this picture, Jeremy? You're acting
74
00:04:01.319 --> 00:04:02.860
like no one told you about it.
75
00:04:02.939 --> 00:04:07.599
Jeremy, you supplied this picture. So only yourself to blame.
76
00:04:09.340 --> 00:04:10.900
Jeremy goes, I thought that was between us.
77
00:04:10.919 --> 00:04:15.530
I didn't know.
78
00:04:16.269 --> 00:04:18.990
Uh, what's happening here, Jeremy, you are, your nose is
79
00:04:19.050 --> 00:04:20.250
attached to a device.
80
00:04:20.870 --> 00:04:24.889
Yes. So, um, this is an analytical technique called, uh,
81
00:04:25.329 --> 00:04:30.160
gas chromatography olfactometry or GCO.
82
00:04:30.279 --> 00:04:31.620
Yep. That's how I call it.
83
00:04:31.620 --> 00:04:31.800
Yeah.
84
00:04:31.819 --> 00:04:32.259
I call it GCO.
85
00:04:32.420 --> 00:04:39.019
And, um, The different flavors go through the instrumentation. We're
86
00:04:39.060 --> 00:04:45.350
able to identify what molecule they pertain to. And they
87
00:04:45.410 --> 00:04:47.750
also come out of the sniffing port. So that is
88
00:04:47.810 --> 00:04:52.449
me sniffing individual flavor molecules and then writing down what
89
00:04:52.540 --> 00:04:57.019
they smell like. If it's butter or grassy or chocolate.
90
00:04:57.439 --> 00:04:59.399
And then I can look at the data afterwards and
91
00:04:59.420 --> 00:05:02.560
be like, oh, I got a butter flavor at this
92
00:05:02.620 --> 00:05:06.389
particular time. And this compound came out of the instrumentation
93
00:05:06.540 --> 00:05:10.860
at this particular time. Therefore, this compound has a butter. Sona,
94
00:05:10.879 --> 00:05:13.379
you look so amazed. I love that.
95
00:05:13.620 --> 00:05:17.000
I am legitimately fascinated. Can you imagine eating Doritos with
96
00:05:17.019 --> 00:05:21.220
this guy? The rest of us are just munching away
97
00:05:21.300 --> 00:05:25.829
on Cool Ranch. And Jeremy's here. He's got vials and
98
00:05:25.889 --> 00:05:27.920
dials hooked up to his nipples. And he's going, yes!
99
00:05:30.310 --> 00:05:35.329
So untrue. That is so cool. It's amazing.
100
00:05:35.490 --> 00:05:38.350
Do you have something that you smell in between smells
101
00:05:38.410 --> 00:05:39.730
to like cleanse the palate?
102
00:05:39.750 --> 00:05:40.370
Yes, very good.
103
00:05:40.410 --> 00:05:40.689
You do?
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00:05:40.709 --> 00:05:41.430
Yeah, yeah.
105
00:05:41.449 --> 00:05:44.449
That's a great question. So in tasting, if you're doing
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00:05:44.470 --> 00:05:49.060
like a tasting sensory, you want to rinse with lukewarm
107
00:05:49.100 --> 00:05:52.220
water because cold water numbs your taste buds. So it's
108
00:05:52.259 --> 00:05:55.420
not as sensitive. Or you should have like an apple
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slice or a saltine cracker or something very kind of
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00:05:58.459 --> 00:06:02.540
bland or fresh. And then for smelling, you want to
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00:06:02.740 --> 00:06:05.300
use the back of your hand or your shoulder or something.
112
00:06:05.879 --> 00:06:08.050
Or you can use coffee beans. You may have seen
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00:06:08.089 --> 00:06:10.930
that at wineries or something. They'll have coffee beans for
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00:06:10.949 --> 00:06:13.449
you to smell to kind of cleanse your nose.
115
00:06:14.209 --> 00:06:17.170
What if the best thing to use was a pair
116
00:06:17.209 --> 00:06:18.889
of 19th century underwear?
117
00:06:18.910 --> 00:06:19.180
Yeah.
118
00:06:20.379 --> 00:06:23.189
Women's underwear and unfortunately it was the best thing to
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00:06:23.310 --> 00:06:27.029
use so you had to take this fierce snip of
120
00:06:27.029 --> 00:06:31.649
1895 panties for some reason we don't understand.
121
00:06:31.589 --> 00:06:34.129
Do you go for coffee beans or your hand usually
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00:06:34.730 --> 00:06:36.170
like do you do you have.
123
00:06:35.949 --> 00:06:37.910
A little i usually go for my hand i have
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00:06:37.949 --> 00:06:39.569
like the back of the shoulder or the back of
125
00:06:39.730 --> 00:06:41.970
the um yeah like your wrist and then you can
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00:06:41.990 --> 00:06:44.920
just like sniff it that way and Cleanse your palate.
127
00:06:45.079 --> 00:06:49.139
Okay. Let's get off the sniffing for a sec, because
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00:06:49.160 --> 00:06:50.579
it's taking me down a dark road.
129
00:06:52.290 --> 00:06:55.189
Well, I mean, I had one more question about the sniffing,
130
00:06:55.310 --> 00:06:56.449
and it's appropriate.
131
00:06:56.470 --> 00:06:59.230
Yeah, go for it. I have six more after this.
132
00:07:01.910 --> 00:07:05.610
Have you always had a particularly strong sense of smell?
133
00:07:06.670 --> 00:07:07.269
Or are you.
134
00:07:07.290 --> 00:07:07.810
I've always.
135
00:07:08.129 --> 00:07:09.050
Could anyone do this?
136
00:07:09.550 --> 00:07:09.870
Do we.
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00:07:10.040 --> 00:07:10.449
Is there a.
138
00:07:10.620 --> 00:07:14.600
So... The answer is yes. The answer is yes and yes.
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00:07:15.339 --> 00:07:17.959
I love cooking and I love like flavor. That's been
140
00:07:17.980 --> 00:07:21.370
a big part of my life since like college, graduate school.
141
00:07:21.500 --> 00:07:23.449
So I do have like a certain knack for it.
142
00:07:23.910 --> 00:07:27.250
But this is also trainable. Like if you have, if
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00:07:27.269 --> 00:07:30.470
you know you're going to be tasting like the same
144
00:07:30.550 --> 00:07:33.129
thing kind of over and over again, you are trained
145
00:07:33.329 --> 00:07:35.939
on what is it supposed to taste like? These are
146
00:07:36.019 --> 00:07:39.430
the flavors. These are the textures. And then once you know,
147
00:07:39.470 --> 00:07:41.709
you have that kind of authentic reference in your head,
148
00:07:42.089 --> 00:07:45.230
you can then do studies where, what if we changed
149
00:07:45.329 --> 00:07:48.180
like a new flavor, added like a new ingredient, does
150
00:07:48.189 --> 00:07:51.230
this change it? And you are now trained to know like, oh,
151
00:07:51.240 --> 00:07:53.899
there is a difference between this and the control. So
152
00:07:53.920 --> 00:07:56.579
part of it is definitely trainable, like over time, a
153
00:07:56.660 --> 00:07:57.839
lot of it's just repetition.
154
00:07:58.420 --> 00:08:03.230
Okay. And you can, because it is amazing when you
155
00:08:04.509 --> 00:08:09.740
eat a snack these days and you know that this
156
00:08:09.819 --> 00:08:13.899
is not chicken, this is a pretzel, but it says
157
00:08:14.000 --> 00:08:17.189
chicken flavored pretzel sticks and you bite into it and
158
00:08:17.230 --> 00:08:20.870
you swear you're eating chicken. Is that because it's made
159
00:08:20.930 --> 00:08:25.350
of essence of chicken or you've just chemically recreated the
160
00:08:25.389 --> 00:08:28.370
same molecular structure of what a chicken tastes like?
161
00:08:29.389 --> 00:08:34.429
So in those examples, it's less the molecular structure of
162
00:08:34.570 --> 00:08:39.019
chicken and it's more just... the overall kind of like
163
00:08:39.159 --> 00:08:41.879
sensation or I wouldn't say like vibe of what chicken is.
164
00:08:41.899 --> 00:08:47.690
We have those like umami notes. It's a chicken vibe. Yeah, yeah.
165
00:08:48.169 --> 00:08:52.309
So you're a vibe-ologist. You can find out later on
166
00:08:52.350 --> 00:08:57.169
it's all vibe-ology. Those machines just say good vibe or
167
00:08:57.190 --> 00:08:57.649
bad vibe.
168
00:08:57.690 --> 00:08:58.789
Perfect mixture, yeah.
169
00:08:59.960 --> 00:09:02.559
Because you worked on Impossible Nuggets?
170
00:09:02.899 --> 00:09:05.620
Yeah, is that right? It did, yeah. You worked on
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00:09:05.659 --> 00:09:06.500
Impossible Nuggets.
172
00:09:07.929 --> 00:09:09.840
Yep, I was one of the people who worked on
173
00:09:09.879 --> 00:09:13.259
the flavor systems for that, did a lot of sensory
174
00:09:13.299 --> 00:09:17.929
studies and optimization to get that chicken flavor like, Right,
175
00:09:17.950 --> 00:09:21.389
so consumers, to increase the consumer acceptance of the product.
176
00:09:21.429 --> 00:09:23.509
That's crazy. Yeah.
177
00:09:23.649 --> 00:09:25.289
Do the chicken people hate you?
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00:09:27.450 --> 00:09:28.250
I wouldn't say that.
179
00:09:28.289 --> 00:09:30.009
Does big chicken want your head?
180
00:09:31.990 --> 00:09:36.110
There's a bounty on his head from big chicken.
181
00:09:36.990 --> 00:09:39.840
There's a chicken out there with a high-powered rifle.
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00:09:40.879 --> 00:09:42.480
No, the chicken likes him.
183
00:09:43.259 --> 00:09:47.200
The chickens are very pro-Jeremy. Unless it's a self-hating chicken.
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00:09:47.299 --> 00:09:47.440
Oh.
185
00:09:48.909 --> 00:09:51.110
That wants to give its life to bring others joy.
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It says here, over a period of six months, you
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did over a hundred sensory tastings. Cake, brownies, cupcakes, cupcakes, meringues, mayonnaise, buttercream.
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I would think that your brain would just go into
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overload at some point and just not be able to
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tell one thing from another.
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Well, that's also a really great point. We do have
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to like limit your sensory tastings. So in a given day,
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a sensory scientist or a panelist should only probably do
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like one to two hours of tasting because then you
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just get taster fatigue and you have to limit the
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number of samples that you have so in a good
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like sensory study.
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Taster fatigue is very real.
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You should have it actually is taylor i know i.
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Believe you people in the room are chuckling well it's
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just blay everyone else was very listening and showing you
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a lot of respect and blay was giggling.
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No, I actually.
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I was going to ask about kind of along that
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line with the taster fatigue. Are there certain flavors that...
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Are you pretty open-minded? Like you like everything? Like you'll
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eat anything? Or are there certain flavors that you hate
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that you're like, someone else has to do this one
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because this makes me sick?
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I'm pretty good. I definitely have tasted a lot of
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weird flavors and kind of odd things over the years.
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There are definitely some... other individuals where if it's, like,
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super oxidized or super rancid, they taste it and you'll hear, like,
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gagging or you'll hear, like, just nope from, like, their
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little corner.
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Yeah.
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You're like, okay, maybe they should skip, like, the next
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round of tastings here. Yeah.
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Is there a flavor that no one really likes?
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That's a good question.
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Yes. Skatol. S-K-A-T-O-L. That is feces.
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I was going to say.
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I was like, that's what... I have a personal question.
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Wait, you're just gonna skip over that? Sorry, well. How
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many times have you tasted feces?
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I'm sorry.
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How long did it take you to come to that conclusion?
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Let's give it one more try.
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Taylor's like, yup, okay, anyway.
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Jeremy's got shit all over his mouth. We're going to
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try this one more time.
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We've all been there.
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I think we did.
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I had an intern once who was using that compound
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as like an authentic standard and she accidentally spilled some
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on her lab coat. And for the rest of the day,
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it was, she smelled like poop.
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Where did you use that in? I think she made
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that up. I think she said, oops, I poured some scatol.
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She shit her pants. That is the oldest cover ever.
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I'm going to remember that next time I shit my pants.
242
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Now my vial of scatol must have fractured. What is
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the scatol for then?
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What's that used in?
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There's a lot of, if you're looking at, like, different
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meat products, usually animal-based, there's some, like, trace amounts of, like,
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if you look at, like, okay, it's not a grab.
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It's a bunch of flavors, a bunch of different things. Yeah.
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It's also the base flavor for, I think, Oreos. They
250
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start with just- How dare you? No, they start, I'm
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saying they start with- His eyebrows went up. They start
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with scat all. Did I hit something, Jeremy? Admit it.
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Nope.
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No, they're good.
255
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Oh, no.
256
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Are we eating cool bites?
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So many Oreos.
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No, no, I'm just saying it's the base flavor and
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then they add a few other things and it tastes amazing,
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but it's mostly shit. What is it in?
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What snacks is it in?
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That I don't actually know. I just know that.
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Someone's media trained.
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Yeah.
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He took another sip.
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Big sip.
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I don't know.
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Big sip.
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No, like, it's really cool because when you take these.
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You can look at these different compounds in part per billion,
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part per trillion amounts. So it's an interesting study where
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just because a compound like scatol exists, it might not
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be odor active. There's this thing in flavor science called
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your odor activity value or OAV. And if it's above
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a certain concentration, then you get the overall feeling and
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the sensation of it. But if you're able to quantify
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this compound like scatol, at like a part per trillion
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or part per billion level, it's so amount, it's so tiny,
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it's not going to really do anything.
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You know what I'm going to do?
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We have the analytical power to identify that.
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Jeremy, next time I'm at a wine tasting, I'm going
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to take a really fancy, I'm going to take a
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little sip and go, I'm getting, I'm getting scattle.
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People will know what you're talking about. Yeah. Yeah.
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I had a question about and again it's a little
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personal so if you don't want to say I don't
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know are you in a relationship are.
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You I am I am not I am currently single.
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Are you on apps with flavor scientists because if I
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saw a flavor scientist on a profile I would be
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like what is that yeah.
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It does work it's definitely a good yeah yeah people
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definitely ask me that and um Sometimes during a date though,
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it turns into more of a job interview to just
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like keep on asking questions about the flavor science. And
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I'm like, let's talk about you. Or like, there's other
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areas of my life where we're going for like a
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walk and it's like, oh, what do you think this
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cookie tastes like? And I'm like, tastes like a cookie
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you got from a bake shop.
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Yeah, yeah. It's good. Can't you just like me for me?
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Not my flavorability. No, that's, I mean, that was my
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like first question.
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It's super fun, yeah.
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Because when you see people with like cool jobs on
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dating apps, it's like kind of really exciting.
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It's definitely a conversation starter, yeah. Especially in San Francisco
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where a lot of people kind of, work in tech
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or AI, it's like this kind of career is a
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little bit unusual for sure.
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I would argue so do you. I think this is tech.
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I think it's tech, but it's also you're a mixologist,
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you bake, you've got that cool Red Sox mug and those,
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00:16:13.370 --> 00:16:17.049
as we established, are hard to get. Yep. Unless you
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live anywhere near the East Coast or the West Coast. But...
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But no, I would say, I would think that that
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would be fascinating to people. It's fascinating to me. That's
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why I'm really happy that we got a chance to
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talk to you because this is cool. You know, it's
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00:16:31.669 --> 00:16:33.860
such a big part of our lives and the way
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that chemically flavors can be created in so many different ways.
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We're not even thinking about it. We're not even thinking,
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we're eating these foods, we're eating these snacks, we're tasting
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things and- all these different parts of our brain are
326
00:16:50.399 --> 00:16:52.990
lighting up and it's been a lot of times manipulated.
327
00:16:54.470 --> 00:16:57.529
Yeah. It's like super interesting. And the reason why I
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00:16:57.529 --> 00:16:59.769
love this job is like, the goal is to bring
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like joy to people through flavor. People love like new
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foods or new beverages or just like exotic, like, you know,
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we see it coming in from different areas of the
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00:17:10.680 --> 00:17:13.759
world with like boba tea or like Dubai chocolate. These
333
00:17:13.779 --> 00:17:16.900
are all like different flavors that are being introduced in
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like the U S and like vice versa. And it's
335
00:17:19.940 --> 00:17:24.089
just a really cool experience to understand where they come
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from and then to create a product or an ingredient
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00:17:27.529 --> 00:17:30.750
that people want to use and have like a good verse,
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00:17:30.789 --> 00:17:32.789
good versatility. And all of that is just, you know,
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00:17:33.170 --> 00:17:36.309
bringing that excitement of food and flavor to everybody.
340
00:17:36.690 --> 00:17:39.490
Now, could you use, and I'm going somewhere with this,
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00:17:39.549 --> 00:17:46.410
could you use your skill to make a deadly poison taste, taste, Nice.
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00:17:46.930 --> 00:17:49.250
Do you know what I mean? Could you take, what
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00:17:49.309 --> 00:17:53.789
is the most you have somebody in mind? For example,
344
00:17:53.869 --> 00:17:57.079
I've always heard that cyanide it's very bitter. Could you
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00:17:57.119 --> 00:18:00.440
make cyanide taste like a bubble gum flavored cyanide?
346
00:18:00.980 --> 00:18:01.240
Oh yeah.
347
00:18:01.420 --> 00:18:03.359
That would be quite simple actually. Yeah.
348
00:18:03.380 --> 00:18:03.700
Okay.
349
00:18:04.240 --> 00:18:08.619
How do I reach you independently of this podcast?
350
00:18:10.009 --> 00:18:12.160
Well, um, I was going to maybe save this at
351
00:18:12.220 --> 00:18:14.579
the end, but I know that you like to go
352
00:18:14.640 --> 00:18:17.539
to outside lands every year. Yeah. In San Francisco.
353
00:18:17.559 --> 00:18:18.559
I was just there. Yeah.
354
00:18:18.740 --> 00:18:21.079
I went, yeah, I was, I was there too. I
355
00:18:21.099 --> 00:18:23.119
think I saw like an interview with you watching wet
356
00:18:23.140 --> 00:18:26.529
lag and I was in that same crowd. So maybe
357
00:18:27.069 --> 00:18:29.509
if you want to go to outside lands next year,
358
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you're in the area.
359
00:18:30.990 --> 00:18:34.269
No, this killing has to happen sooner than that. I
360
00:18:34.349 --> 00:18:36.269
need this person dead much faster.
361
00:18:36.910 --> 00:18:37.710
Oh my bad. Okay.
362
00:18:37.769 --> 00:18:37.970
Okay.
363
00:18:38.009 --> 00:18:39.049
We'll figure it out.
364
00:18:39.130 --> 00:18:42.000
I'll just get to San Francisco. I'll find you. Um,
365
00:18:42.420 --> 00:18:46.180
this is, I mean, I'm just, I, I, and Sona,
366
00:18:46.480 --> 00:18:48.579
you might be able to speak to this because you, uh,
367
00:18:49.880 --> 00:18:53.529
love food. Well, also you're Armenian. You're a proud Armenian.
368
00:18:53.650 --> 00:18:54.230
Yes.
369
00:18:54.250 --> 00:18:57.829
And there are very strong flavors associated with your cuisine.
370
00:18:57.849 --> 00:18:58.269
Is that right?
371
00:18:58.349 --> 00:18:58.569
Yeah.
372
00:18:58.710 --> 00:18:59.990
What would you say are the big flavors?
373
00:19:00.089 --> 00:19:02.380
I mean, we use, you know, the, the spice sumac
374
00:19:02.400 --> 00:19:06.369
a lot. We use a lot of, um, Uh, that's.
375
00:19:06.470 --> 00:19:09.450
All I've got. A lot of cumin.
376
00:19:09.470 --> 00:19:12.269
It's a lot of, you know, it's very filled with
377
00:19:12.309 --> 00:19:14.049
very Mediterranean spices.
378
00:19:14.109 --> 00:19:16.089
Yeah, yeah, yeah. Like a lot of tahini.
379
00:19:17.369 --> 00:19:20.960
But you're saying your upbringing and my upbringing is different.
380
00:19:21.119 --> 00:19:24.140
We had no flavors when I was growing up. Food
381
00:19:24.180 --> 00:19:28.779
had no flavor. We had butter, butter, butter on things.
382
00:19:28.900 --> 00:19:31.400
But I think that was and salt. But those were
383
00:19:31.420 --> 00:19:34.400
the flavors that I grew up with. There was potato
384
00:19:34.480 --> 00:19:36.599
and there was fried ham. Then there was more potato
385
00:19:36.660 --> 00:19:38.920
and more fried ham. And then there was fried ham
386
00:19:38.940 --> 00:19:39.859
and then there was potato.
387
00:19:39.940 --> 00:19:41.079
Yeah, mine's different.
388
00:19:41.180 --> 00:19:41.440
Yeah.
389
00:19:41.519 --> 00:19:43.640
Okay. I had a heart attack when I was nine.
390
00:19:45.690 --> 00:19:46.809
They had to crack my chest.
391
00:19:48.529 --> 00:19:51.200
Taylor, did you grow up with a lot of flavors? No, no,
392
00:19:51.420 --> 00:19:54.859
no one can. I can't cook. Like my my parents
393
00:19:54.880 --> 00:19:59.150
would like assemble food like more so. Than like cook,
394
00:19:59.470 --> 00:20:00.049
I would say.
395
00:20:00.549 --> 00:20:02.910
When you say assemble, what do you mean?
396
00:20:02.970 --> 00:20:04.319
Like legibles?
397
00:20:04.359 --> 00:20:06.210
Push them closer together to the center of the table.
398
00:20:06.230 --> 00:20:09.140
No, like there's four cans and the contents of those
399
00:20:09.180 --> 00:20:13.660
cans need to be heated up. And that takes some time.
400
00:20:14.359 --> 00:20:15.740
And that's cooking, I guess.
401
00:20:16.779 --> 00:20:19.539
Jeremy, if I just opened it, and I like SpaghettiOs.
402
00:20:19.559 --> 00:20:21.359
This is no diss on SpaghettiOs. But if I opened
403
00:20:21.400 --> 00:20:23.599
a can of SpaghettiOs in your presence. This is no
404
00:20:23.619 --> 00:20:24.819
diss on SpaghettiOs.
405
00:20:26.380 --> 00:20:28.700
This episode is sponsored by SpaghettiOs.
406
00:20:28.799 --> 00:20:33.400
I wish. But let's say I was hanging out with
407
00:20:33.440 --> 00:20:38.180
you and I emptied some SpaghettiOs into a bowl. And
408
00:20:38.200 --> 00:20:41.059
then I handed it to you. Could you, using lab
409
00:20:41.099 --> 00:20:47.349
equipment and various chemicals, make that taste remarkably different? Or,
410
00:20:47.849 --> 00:20:50.109
you know what I mean? Could you really change the
411
00:20:50.150 --> 00:20:51.470
game for that bowl of SpaghettiOs?
412
00:20:52.630 --> 00:20:53.509
I think so, yeah.
413
00:20:53.730 --> 00:20:54.210
Like, um.
414
00:20:54.980 --> 00:20:56.839
I think it would help if you kind of guided
415
00:20:56.960 --> 00:20:59.319
us and like guided me and what kind of flavor
416
00:20:59.380 --> 00:21:03.819
you would like it to taste like. Yeah. Yeah. You
417
00:21:03.839 --> 00:21:05.769
can definitely, I mean, you can do that in your
418
00:21:05.809 --> 00:21:08.650
own kitchen. Take like some vanilla. Oh yeah.
419
00:21:08.769 --> 00:21:10.849
I just pour extract in there and I eat it.
420
00:21:11.069 --> 00:21:11.410
Yeah.
421
00:21:11.450 --> 00:21:11.710
Yeah.
422
00:21:11.910 --> 00:21:14.869
Do you have a certain food or snack really that you're,
423
00:21:15.069 --> 00:21:17.970
that you've worked on that you're most proud of? Is
424
00:21:18.029 --> 00:21:22.210
it Impossible Nuggets? I don't want to leave the witness.
425
00:21:22.250 --> 00:21:26.500
Besides Impossible Nuggets, because I think we all know Impossible
426
00:21:26.559 --> 00:21:27.400
Nuggets is incredible.
427
00:21:28.019 --> 00:21:31.609
Besides Impossible Nuggets. I was very proud of that. It's
428
00:21:31.809 --> 00:21:35.750
really cool to see, like, I mean, it sounds cliche,
429
00:21:35.769 --> 00:21:38.589
but you're at a grocery store just doing your thing,
430
00:21:38.609 --> 00:21:41.849
and then you see somebody reach for your product. They
431
00:21:41.869 --> 00:21:44.730
look at it, and then they put it in their
432
00:21:44.750 --> 00:21:46.309
grocery cart. That's not cliche.
433
00:21:46.369 --> 00:21:49.809
Most of us haven't had that experience where we see
434
00:21:49.829 --> 00:21:52.519
someone picking up Impossible Nuggets and go, I did that.
435
00:21:52.539 --> 00:21:54.880
I think that's amazing.
436
00:21:55.400 --> 00:21:57.599
Those are movie theaters now. Thank you so much, Taylor.
437
00:21:57.640 --> 00:21:58.660
Those are good.
438
00:22:00.529 --> 00:22:03.950
Yeah, when we got that partnership, it was super fun. Yeah,
439
00:22:03.970 --> 00:22:04.769
it was really cool.
440
00:22:05.230 --> 00:22:08.829
And what is in there? It's not chicken. I know that.
441
00:22:08.990 --> 00:22:09.890
What is in there?
442
00:22:09.930 --> 00:22:10.250
Yeah.
443
00:22:11.130 --> 00:22:15.609
So the main protein is soy. And then we add
444
00:22:15.829 --> 00:22:22.769
various yeast extracts and glutamates and make it kind of
445
00:22:22.789 --> 00:22:27.789
more savory and like umami tasting. And yeah, just, you know,
446
00:22:27.930 --> 00:22:32.509
using science to... create a new product that will give
447
00:22:32.549 --> 00:22:36.529
somebody the same earlier vibe of chicken. And then a
448
00:22:36.630 --> 00:22:38.869
lot of it is just the scale up to where
449
00:22:38.910 --> 00:22:40.930
you get, just because I did it on a bench
450
00:22:41.029 --> 00:22:44.339
and like my test kitchen, like we're talking about like,
451
00:22:44.839 --> 00:22:47.680
you know, millions of chicken nuggets that all have to
452
00:22:47.720 --> 00:22:50.440
have the same flavor and the same texture.
453
00:22:50.460 --> 00:22:51.269
I haven't had these.
454
00:22:51.349 --> 00:22:51.910
They're good.
455
00:22:51.930 --> 00:22:52.609
They're pretty good.
456
00:22:52.670 --> 00:22:54.289
You should do a taste test where.
457
00:22:54.109 --> 00:22:55.450
You put them out and see if you can tell.
458
00:22:55.490 --> 00:22:56.289
Are you a meat eater?
459
00:22:56.430 --> 00:22:56.609
Yeah.
460
00:22:56.730 --> 00:23:00.130
I eat meat, but I've done stints of veganism and
461
00:23:00.190 --> 00:23:03.789
I have vegan friends and stuff. I'll eat Impossible Nuggets
462
00:23:04.069 --> 00:23:06.869
sometimes just because I think they're tasty.
463
00:23:06.930 --> 00:23:09.460
I play music with these guys in this band and
464
00:23:09.680 --> 00:23:11.539
all of them, 201, they don't touch meat.
465
00:23:11.559 --> 00:23:11.779
Mm-hmm.
466
00:23:13.779 --> 00:23:16.279
And I'm always wanting to, they're always taking me to,
467
00:23:16.400 --> 00:23:21.779
you know, some vegan restaurant and saying, whatever you want, Conan. And,
468
00:23:21.920 --> 00:23:26.029
you know, it's not my vibe, but maybe I can change.
469
00:23:26.069 --> 00:23:27.829
Maybe I can start eating these Impossible Nuggets.
470
00:23:27.849 --> 00:23:29.089
Yeah, they're really good.
471
00:23:29.109 --> 00:23:29.329
Yeah.
472
00:23:29.430 --> 00:23:30.049
Very impressive.
473
00:23:30.250 --> 00:23:34.069
And we have a spicy version as well. So there's
474
00:23:34.089 --> 00:23:36.690
like the plain Impossible Nuggets and the spicy ones. I
475
00:23:36.710 --> 00:23:40.609
personally like the spicy ones myself. That's my go-to. Okay. Okay.
476
00:23:41.230 --> 00:23:43.190
Hey, Jeremy, do you have a question for Conan?
477
00:23:43.619 --> 00:23:47.099
Yeah. So we were talking about kind of flavor and
478
00:23:47.480 --> 00:23:50.539
products earlier. And I know there's a bunch of weird
479
00:23:50.579 --> 00:23:53.720
flavors in like potato chips these days. You have like
480
00:23:54.119 --> 00:23:57.460
maple or bay crab seasoning or whatever. It's not just
481
00:23:57.500 --> 00:23:58.920
like blue ranch and nacho.
482
00:23:58.940 --> 00:23:59.059
Yeah.
483
00:24:00.210 --> 00:24:03.809
In your kind of average day, everyday snacking, Conan, what
484
00:24:03.930 --> 00:24:07.619
new flavor would you want to have in that product?
485
00:24:07.960 --> 00:24:12.480
Well, I open this question to you too, Taylor. So
486
00:24:12.640 --> 00:24:13.589
this won't just be my question.
487
00:24:13.609 --> 00:24:15.009
I don't want to answer it.
488
00:24:17.089 --> 00:24:20.869
How did you all do an improv? Conan needs more
489
00:24:20.890 --> 00:24:21.849
time to answer.
490
00:24:21.910 --> 00:24:23.089
He goes, how about you, Taylor?
491
00:24:23.109 --> 00:24:25.119
What kind of chip do you want? I'm happy to
492
00:24:25.150 --> 00:24:26.519
go for it. I'm happy to go for it. Throw
493
00:24:26.539 --> 00:24:31.000
me on the sword. Try to be inclusive as a host. No, no, no, no,
494
00:24:31.259 --> 00:24:31.740
of course.
495
00:24:31.920 --> 00:24:34.599
But, I'm curious to hear your answer too.
496
00:24:35.640 --> 00:24:39.200
You know, it's funny. I know that theoretically I'm supposed
497
00:24:39.220 --> 00:24:42.759
to love vinegar flavor, but I just don't. So, you know,
498
00:24:42.779 --> 00:24:46.230
when people say, oh my God, these vinegar chips are amazing. And,
499
00:24:46.809 --> 00:24:50.009
My wife likes that flavor. My kids like that flavor.
500
00:24:50.049 --> 00:24:53.640
And I just like, it tastes.
501
00:24:53.619 --> 00:24:54.200
Off to me.
502
00:24:54.799 --> 00:24:56.460
So I haven't been able to go with that. I
503
00:24:57.900 --> 00:25:03.220
am just such a sucker for any kind of barbecue-y
504
00:25:03.369 --> 00:25:06.690
sweetness that has a little honey in it. That's my go-to.
505
00:25:06.910 --> 00:25:09.430
That's my jam. In terms of a new flavor that
506
00:25:09.450 --> 00:25:14.579
I've never tried before, eel. I've never tried eel. I
507
00:25:14.599 --> 00:25:17.779
don't like eel, but I'm interested in trying something that
508
00:25:17.819 --> 00:25:19.059
has an eel kind of flavor.
509
00:25:19.259 --> 00:25:22.079
I love eel and I would love an eel potato chip.
510
00:25:22.359 --> 00:25:24.759
Eel chips. That's what I want to see you working on.
511
00:25:24.779 --> 00:25:25.160
Okay.
512
00:25:25.180 --> 00:25:28.240
Yeah. It's like some unagi kind of thing. Okay. I
513
00:25:28.279 --> 00:25:29.809
like that. I can do that. Yeah.
514
00:25:29.920 --> 00:25:30.160
Okay.
515
00:25:30.180 --> 00:25:30.609
Delicious.
516
00:25:31.009 --> 00:25:33.470
Well, sir, it has been an honor talking to you.
517
00:25:34.029 --> 00:25:36.849
You're very smart. You're very accomplished. I like what you're doing.
518
00:25:36.869 --> 00:25:40.970
You're making people happy. And so I salute you and
519
00:25:40.990 --> 00:25:43.599
I can't wait to see what you come up with next.
520
00:25:43.960 --> 00:25:45.759
And this is not a plug. We're making no money.
521
00:25:45.799 --> 00:25:47.960
I'm going to try these impossible nuggets.
522
00:25:48.279 --> 00:25:48.460
Yeah.
523
00:25:48.480 --> 00:25:50.119
Because I haven't had them and I try it because
524
00:25:50.140 --> 00:25:51.789
then I can eat with my bandmates.
525
00:25:52.029 --> 00:25:52.430
Finally.
526
00:25:52.609 --> 00:25:53.589
I think you'll be impressed.
527
00:25:53.670 --> 00:25:54.410
I really do.
528
00:25:54.529 --> 00:25:54.730
Yeah.
529
00:25:55.009 --> 00:25:59.930
Okay. Maybe it is an ad now. Someone call Impossible Nuggets.
530
00:26:00.130 --> 00:26:04.849
I did commercial voice, sorry. Tell them I want $ 15, 000
531
00:26:03.490 --> 00:26:06.049
in a bag. We're fans, Jeremy.
532
00:26:06.069 --> 00:26:06.890
We're just fans.
533
00:26:06.970 --> 00:26:08.029
We're fans, Jeremy.
534
00:26:08.069 --> 00:26:09.109
We're fans of your work.
535
00:26:09.150 --> 00:26:10.710
You're a fan of me. I'm a fan of you.
536
00:26:10.730 --> 00:26:11.380
We're tough.
537
00:26:11.579 --> 00:26:13.150
Thank you very much, sir. Take care.
538
00:26:13.170 --> 00:26:14.759
Great, thank you. You too, Connor.
539
00:26:14.779 --> 00:26:15.559
And make that poison.
540
00:26:15.670 --> 00:26:17.980
All right, bye. Poison.
541
00:26:19.480 --> 00:26:23.660
Conan O'Brien needs a fan. With Conan O'Brien, Sonam Ovsessian,
542
00:26:23.880 --> 00:26:28.019
and Matt Gourley. Produced by me, Matt Gourley. Executive produced
543
00:26:28.079 --> 00:26:31.809
by Adam Sachs, Jeff Ross, and Nick Liao. Incidental music
544
00:26:31.869 --> 00:26:32.710
by Jimmy Vivino.
545
00:26:32.970 --> 00:26:33.670
Take it away, Jimmy.
546
00:26:36.549 --> 00:26:42.259
Supervising producer, Aaron Blair. Associate talent producer, Jennifer Samples. Associate producers,
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00:26:42.339 --> 00:26:44.079
Sean Doherty and Lisa Byrne.
548
00:26:44.440 --> 00:26:46.039
Engineering by Eduardo Perez.
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00:26:46.380 --> 00:26:49.180
Get three free months of SiriusXM when you sign up
550
00:26:49.359 --> 00:26:51.819
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551
00:26:52.220 --> 00:26:53.500
Please rate, review and.
552
00:26:53.460 --> 00:26:56.980
Subscribe to Conan O'Brien Needs a Fan wherever fine podcasts
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are down.
554
00:27:05.309 --> 00:27:08.130
Before you buy, check the car's history with cartel.ie.
555
00:27:17.089 --> 00:27:19.349
Uncover the bits that might be missing from the story,
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00:27:19.650 --> 00:27:23.259
from mileage history and previous damage to outstanding finance.
557
00:27:23.759 --> 00:27:26.440
Because the wrong car can cost a lot more than
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the check.
559
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Cartel.ie Don't buy the story, check it.
