Did you know that there's a superfood that's so good for you? Many people in Spain and Italy take a shot of it every morning. Yep, it's true. The superfood I'm talking about is olive oil. Olive oil, and I'm talking about extra virgin olive oil specifically is arguably the most nutrient-dense food you can put in your body. It's loaded with antioxidants and polyphenols. The superfood can help promote healthy cholesterol levels, regulate your blood pressure, strengthen your immune system, and actually feed your brain. In fact, it's so good for you. I tell my patients the only purpose of food is to get olive oil into your mouth. But not all olive oil is equal, and today my guests and I are going to discuss why. In just a moment, I'll speak with the olive oil hunter TJ Robinson. As the founder of the fresh-pressed olive oil club, TJ imports flavorful premium olive oil from all over the world to the United States year-round. Today we'll discuss the health benefits of using olive oil and what you should look for when selecting an olive oil. We'll talk about easy and delicious ways to incorporate this nutrient powerhouse into your diet. TJ, welcome to the program. Thank you. Thank you. So happy and honored to be here. You know what? No, you're like my poster user. Whenever someone says to me, can I use too much olive oil, I always say, Dr. Gundry uses about a liter a week. You're my poster boy user. Well, and I'm a big fan of your misses that you send out. So you were a chef and a food journalist on your first tour to Sicily. When your love affair with olive oil began, tell me about that experience. Sure, absolutely. So yes, I was working and living in New York City, working for a food network. And at that time I had the opportunity to travel to Sicily right at harvest time. And I tasted something that changed my life and that was fresh-pressed olive oil. Being like most Americans, growing up not tasting fresh olive oil, living around olives, I didn't live in California where we only produce about these days, about 5% of what we consume in the US is produced in the US. The rest is all imported. So it was really my first time being there at the actual press. And it's kind of like the difference in fresh-pressed apple cider or fresh-pressed OJ versus like canned concentrate or something like that that I was used to as an American. So it was a big epiphany to me. And of course, I wanted to, being the chef I am, I love to share. So I wanted to bring it home to share with my friends and family and fellow chefs. And anyway, it was a big moment for me.  And I've actually adopted a grove in Sicily for some of my own olive oil. And we're going to get talking about that. So a lot of people probably don't know that how the olives are grown, the soil conditions, the stress that the olives go through makes a difference just like a great wine. Absolutely. So you're going around the world to find this stuff. Why don't you take me through that? What makes a great olive oil? Sure. So for me, freshness is definitely key. When you talk about health benefits and polyphenols and all the high levels of antioxidants that you want in a really healthy olive oil, something you really want to have as part of your healthy diet, you want to look for fresh oil, which means I follow the global harvest. So I'm one of those rare breeds that every quarter I travel, whether we're in the Mediterranean, which would mean Italy and Greece and Spain and Portugal. And then I travel south of the equator for their season, their fall, which is opposite of the Mediterranean in our summertime. So I'm there in Chile and Argentina, which Chile has beautiful fruit. I mean, the climate, the Mediterranean like climate zone in Chile is beautiful. And then my, I'm just home actually, if I have bags under my eyes, you'll know why. I've got jet lag. I'm just home from Australia and hanging out with the kangaroos and the olive groves over there, where they also grow wonderful olive oil. So freshness and following the seasonality, those polyphenols and healthy antioxidants, they decline rapidly over time. So about six months, they start to deteriorate after the pressing. So for me, you know, I'm on the global quest of freshness, which is a high quality indicator. Of course, picking the fruit very green, that makes a great olive oil. So if an olive is green when it's harvested, it will have about 10% yield inside the fruit, 10% oil. If you let that same olive hang on the tree until it's completely black, you could get up to 30% olive oil. So unfortunately, the oil quality and the health benefits of the higher levels of oil are not there. Like it's a healthy fat, yes, but you're not getting the antioxidants, the polyphenols, all the plant sterols, then, and, you know, all the health benefits you could be getting from a very early harvest oil. So that's why kind of like the Tuscans early on were very big. Like people would say a Tuscan style olive oil or the olive oil from Tuscany is the best because they had a tradition in Tuscany to pick the very green fruit. They were one of the first people to do that and harvest that very green, flavorful antioxidant powerhouse. So in general, I tend my palate goes toward that fresh green powerhouse style of oils as you're used to like in the trio, you know, that I send you. Yeah. So, you know, I think that's a good point. Now, sometimes in America, we see the words Nuvo Olio or Nuvo Olive Oil. Is that a sign that these were picked greener? It can be a sign. Usually it's a sign of freshness, but, you know, I have some issues with that because sometimes they'll bottle it in clear bottles, you know, to show off its fancy color, which is great if you can consume it within the first few months of harvest. But unfortunately, with these some olive oils, people think like unfiltered and they look for really cloudy olive oil. And that can be good the first few months of harvest after harvest. So first of all, always looking at harvest date, single estate farms. But what happens is in an unfiltered oil and if you lightly filter the oil or let it naturally settle before you bottle it, what can happen if there is sediment in the bottom of the bottle, that starts to ferment. So there's water in there, there's vegetable yeast, and that causes defects in the oil. So a high quality olive oil from a professional taster standpoint should have no defects in the oil to be considered extra virgin. It shouldn't be non-defective. So you will get those defects if all that was sediment was on the bottom and starting to ferment over time. But typically that is an early harvest style oil. That is a category. And you know, some marketers have kind of latched on to that term. But it's not novello or nuovo if it's nine months old. And you know, so you got to check your harvest date. That's key. I think that's a great point. It's a point I make in all my podcasts and videos that you really need to see a harvest date on the label. And the other thing that I warn people is that the sell-by date or use-by date is horrible, number one. I mean, tell me why that is. Sure. That's a super great question. Because really that is placed on there at the time of bottling, not the time of pressing, especially if you're buying from one of the big bottlers, which has a lot of, where they import a lot of different oils from a lot of different countries. And you can see on there when it says like sourced from, and you see the initials of eight different countries, how much micro-management do they really have of that product? I mean, olives after all are fruit, right? So we have to think of them like fresh fruit juice. Yes, it unfortunately, it's based on a lot of times on bottle date, not on when the fruit was harvested or it was actually pressed. So yes, it's best to always look for harvest date, dark bottle, single estate, those sort of tips for sure. Yeah, I've been shocked even going into gourmet grocery stores or gourmet wine shops and seeing these what appear to be gorgeous expensive olive oils. And in fact, I was in one last weekend and I always pick up and look on the back. And many of these were pressed in 2015 and 2016 and they're selling for $50 and $60 a bottle. And I'm going, what the heck are these doing here in this high-class store? Yeah, that is absolutely true.  And honestly, it's tough. It's really tough. The American, the big bottlers are doing a better job than they were. They're transitioning away from the clear plastic bottles and over to at least tinted glass light or tinted plastic, the pet bottles does keep some of the light out. Fluorescent lighting in grocery stores, not ideal for olive oil. Light destroys olive oil. So the big bottlers are trying to do better and are succeeding on some fronts. And there's a place in the olive oil market for everyone, whether you're the everyday consumer or if you're really focused on your health and want to use olive oil as a conduit and backbone to your healthy lifestyle, which is where we fall. We fall in that camp. So we want the best. We can get our hands on.  I mean, give me a few of your greatest adventures. I mean, how do you find these individual producers? I mean, you get off the plane and call Uber and say, hi, I want to find a great olive oil producer. I don't think so. No, no. Well, for me, it really starts with the relationship. So I started in about 2004, 2005, tasting and importing olive oil. And I really started to educate my own palette. And that's what I advocate for consumers to do today, is to really educate their palette. So what I do, I, of course, have my producers, my, let's say, contenders, who I work with, who are, let's say in Italy, for example. Up north, I have the Pernetti family that I love, a great Tuscan family. I've worked with them for many years. And if it's not a good year in Tuscany, I can go further south to, let's say, Calabria. And I can hang out with one of my families there, LeBrandi, who has great fruit, great machinery, beautiful olives. Or I can move down to Sicily. And every year, and that's one of the issues it's important to bring up. It's not easy to just pick one producer and consistently purchase from that producer because olives are fruit, and every year they are different. So you can't, it's really hard to have one grove that's very consistent, high quality, high polyphenol olive oil, just because of the ebb and flow of the fruit trees and how they produce. In fact, typically they produce much more one year and much less the next year. So on the lower year, they may be pushing the fruit, letting it get a little riper on the tree, extracting it, pressing it at a little higher temperature to extract a little more oil. Because they're mortgage payments, they don't change year to year. They're farmers after all, right? They're farmers. That's right. So it's relationship building, trust, having a stable of important winners in important global competitions, and olive oil. So for example, there's a guide in Italy called Flosoli. And Flosoli has a guide, it's got about 400 producers around the world that are ranked, and every year they have a top 20, the flow, the coveted Flosoli top 20. And every year they choose 20 farms around the world who are the top scorers and represent certain categories that they have. And they invite them to Rome. It's kind of like winning an Oscar, except in the olive oil world. And there's this group called the Flosoli top 20. So I was at actually, I think it was Paleo FX I was at, and I had on the table two of my most recent selections. I had my trio from Spain and Portugal, which had three beautiful oils in it that sent out in March. And I had my Chilean selection, which I sent out in June to my club members. And in that group alone, five of the six producers in those trios were Flosoli top 20 winners. So I really work with the farmers who are already winning at a very, and working at a very high level. And then I'm kind of like the chef who comes in and wants to make my own sauce, because I think of olive oil as more like a sauce that Mother Nature made for me. So I come in and using different olive varieties, there are about 550 in Italy alone that have different flavor characteristics, polyphenol levels, spiciness, bitterness, fruitiness. I go in and I blend different olive varieties together to create a flavor profile. See in that trio you have in front of you, there's a mild, a medium and a bold in every trio. And so what I try to do is create those flavor profiles and use the best of what they can get. I may have them tweak the harvest a little bit or change in the pressing time for more aromas and more flavor. So it's really, I totally geek out on it. So I don't want to go down that rabbit hole too much. Anyway, that's a lot of fun. Well, you're right. And I did a little tasting myself this morning. And you're right. There's definitely a mild, hardier and a more hardier. Tell me about a lot of people, obviously there's characteristics in olive oil, just like there's characteristics in wine.  You're taking olives from different trees from different producers and making your blend. That's right. I mostly like 9.99% of the time I work with one farm and one farmer to get their fruit. For example, in Italy, I may have to pull in some cousins who have some trees, some family members and someone who owns the community mill just because it's a small time operation. But these are very boutique, artisanal oils that people serve to their family and friends. Most of these oils are not exported. And I think that relationship that I've built over time with the world's top producers allow me their best stuff. It's kind of like me and my wife, we love to have dinner parties and host dinner parties. And we hardly ever invite guests to our dinner parties that don't like food and wine. So it's kind of like my producers recognize that my 15,000 club members, they're very passionate about their product and their big appreciators and they get a lot of good feedback. So for them, it's like having 15,000 guests over that they can share their fresh oil. And when I say fresh, I actually fly it in by jet every quarter, which really sets oil apart. And I'm a total control freak about the olive all the way from the time it's plucked from the tree until it's in the bottle and shipped directly to someone's door. And if I could hand carry it to all my members' doors, I definitely would. But there's a lot of them out there. So that's great. Okay.  I'm just going to go down and get the cheapest stuff. Why is that a mistake? Yes. Well, you're not getting the health benefits of olive oil, if you do that. A, you're getting a decent fat, a good, decent fat source, right? But you're not getting all the advantages of the antioxidants and polyphenols when you're looking at single estate, harvest fresh oils. So yeah, and it's a lack of control. So yes, unfortunately, the American consumer, the vast majority of them don't see the high value of investing in their health. So they've had to create a, they let the olives hang on the tree longer. So you get more yield, lower health qualities in that oil. And that's sold at a cheaper price point. So it's really a bulk buyer, bulk game. And like I said, there's room for everybody in this market. But really, if you want the olive oil to be the backbone of your healthy cooking, like you said, you just eat, so you have something to put your olive oil on. I'm wondering how you support your habit. I know why you have so many great products. And I'm a big, big fan. Bless you. Bless you. Yeah. Thank you. Well, I know you have to, you know, have an income stream to support your olive oil habit, because you're not buying the junk.  So small, dark glass containers that retains freshness and really keeps your, you know, your olive oil in its best state. Now, it's been said that America is the dumping ground for olive oil. Is that true, or is that overstating the case? It's gotten a lot better in the last few years. Thank God. Really, it has gotten a lot better. The big bulk producers and bottleers of the world have, you know, UC Davis did a study. It's been quite a few years ago now, about a decade, where they pulled a lot of olive oil from the shelves of supermarkets in California in three different locations. And they tested the oils to be, to, they tested the oil to see if it was extra virgin or not. And approximately 60, 70% of it was not extra virgin at all. So the 60 minutes has done a great piece on olive oil and olive oil mafia and olive oil fraud in the last year or two. There's still some fraud that goes on in olive oil. The olive oil mafia and the agro mafia is real. They deal with it in Italy. We deal with it in the US. You know, everyone's doing better, but there's still some ways to go. Absolutely. All right. You brought up extra virgin olive oil. Sir, what the heck is extra virgin? Okay. So extra virgin is the highest category of olive oil that's contained. It's produced using solely mechanical means. So that means there's no heat involved. There's no chemicals involved. It's really the highest category. So it's got to have a very low level of acidity and acidity in olive oil is not something you can taste. So people, you know, consumers can't really identify acidity. What acidity tells you when you're doing a chemistry panel is the quality level of the fruit. So it's all about the quality level of the fruit. So where they picked immediately and taken to the mill immediately, or did they sit around for 48 hours where they really ripe fruit and they were placed in the back of a dump truck to produce bulk oil, or were they placed in small crates and carried to the mill where they left in the sun was their fly damage. So all these things deteriorate the fruit and will raise your acidity level.  And honestly, the extra virgin category is actually pretty wide. Like for example, in my, my oils are third party tested by a lab in Italy. And the, to be considered extra virgin, it needs to be 0.8% or less of acidity. So the lower acidity, the better. So for example, I'm just pulling up a couple of my, my recent labs. Mine were not even at the 0.2 level. So very, you know, very, very low acidity. So that's what you want to, you know, look for. And some bottlers who actually put that on the label, if they're super quality, you know, minded, and, you know, look, look at sources like flow, sole, look at national competitions, look at the California olive oil competition that happens at the LA County fair. That those are some good tips for identifying and just educating your palate and tasting olive oil and understanding what to look for are the best things you can do. All right.  First of all, how, you know, how does, how does somebody taste an olive oil? And, and looking at the acidity question, some people, when they had that pepper hit them in the back of the throat or they cough, some people equate that with acidity, but that has nothing to do with acidity. Not at all. That's polyphenol content, right? Yes. Yes. Yes. Okay. So tell me how to taste an olive oil. Do you gargle it? Yeah.  So one, so a Tuscan is funny. You mentioned that, that peppery pinch and that Tuscan, once I was tasting oil with the Tuscan family, and they're like, Oh, TJ, that's a two cough oil. And I'm like, what do you mean? They're like, Oh, that's a, this is my early days. There's like, in Tuscany, we say a one cough oil, a two cough oil or a three cough oil. I'm like, Oh, okay, I get this. So this is what I'm supposed to be looking for. So I've been educated along the way through, you know, over the years as well. But basically when you take an olive oil, and, and I know you have some in front of you and you tasted some earlier today, I have a little, I'm just for, for demo, I'm just going to use a wine glass because it's what I have handy. And you can see this beautiful green color and color is not necessarily an indicator of quality. As a professional taster, we taste in blue tasting cups. And these blue tasting cups actually disguise the color of the oil because they don't want that to sway you, sway your opinion on an oil because like I was saying, different varieties of olives have different levels of chlorophyll that end up in the oil and how it was pressed.  But anyway, you take an olive oil and we place it in a small cup. Usually it's a glass cup and you swirl it around and I put my hand under the oil and I'm doing that.  But I'm warming up the oil. So first step, it smells amazing. First of all, you want to smell the oil that's step one.   You want to smell green banana. You may get things like artichoke. Like it should be like a bouquet of freshness. You should feel like you've been transported to an olive field. I'm going to stop you right there because there's a producer in a little shop in downtown Nice, in old town Nice, who makes an olive oil that tastes exactly like bananas. And I, I didn't believe it. And I hunted him down. It's really hard to find.  So sorry to interrupt, but you're right. No, no, but I'm glad you say that because there is a particular variety that does have a lot of banana, green banana characteristics is arbequina. It's a widely planted olive oil, especially in California. Because it grows in hedge rows quite easily. It's really easy to harvest by machine.  It's a kind of a one trick pony, but it really is still a very can make a very nice oil. So arbequina has a lot of that banana banana flavor, banana candy. So step one is assessing the nose.  It was harvested in mid May when I was there. And my club members had it in mid June. You know, that if you just open and smell, you can probably smell it's got things like tomato leaf, definitely arugula, basil, like it. So step one is smelling the oil. Step two is taking a small sip of the oil. I would say about half a teaspoon. And just letting it roll around on your palate. Because you want to assess. And one, you're going to notice, especially if it's fresh, high quality oil, you're going to notice bitterness. And two, you're going to notice that spicy pinch. And I make off two, but that spicy pinch. So the bitterness tells you it's from very green fruit. So that's important characteristics. So fruitiness, bitterness. And the third thing we're looking for is spiciness. The spiciness tells you it's fresh. So that's the third element we're looking for. So that's how you assess the oil from the tasting standpoint. And that's really the best thing you can do. Obviously, looking at harvest day glass bottles, stores with high turnover, not that wine shop you were at the other day selling fancy bottles. And then you had another question, I think I've forgotten, but maybe it was related to the bitterness of oil. So when I'm trying to get people to like olive oil when they've been using canola oil or peanut oil or corn oil, God forbid. And they go, this stuff, it's too spicy. How do you transition people? I mean, for instance, if I hope a lot of people are watching us on video because that oil you have is really dark, dark green. And yeah, look at that.  And people go, that's not olive oil. Olive oil, it's clear almost. So how do you train somebody to like this stuff? Is it like learning to drink black coffee? Yeah, well, that's funny. First of all, transitioning from like a standard American diet, yes, you've transitioned a lot of people away from that into a healthier lifestyle and incorporating more vegetables and that sort of thing. But one thing you can do is use the olive oil in things like vinaigrette, where you don't necessarily taste the olive oil directly. Another way you could do it, you would taste it. Your salad would taste better with it, but it's not going to immediately add that flavor to your mouth. The other thing you can do is pair it with foods that are inherently bitter and spicy already, such as arugula, kale, maybe on kale, something like that. So it's already got green. And I like to compare the difference between let's say store-bought olive oil and fresh pressed olive oil as the difference between dried herbs and fresh herbs. So if you're a fan of someone who loves the essential oil characters and all the flavor punch that you get from fresh herbs, or if you're like, no, I don't like fresh herbs. I only use dried herbs. Yeah, dried herbs, you should probably stick to more of a ripe style olive oil, maybe that's a little lower quality, more cost effective. If you're a fan of fresh herbs and robust flavors, you want to go with a very early harvest, very green fruit, very fresh olive oil. Yeah, a few years ago, I had the opportunity to talk with the minister of olive oil in Italy. He makes a very good point. He said, there is absolutely no proof that oleic acid, which is the monounsaturated fat in olive oil, and olive oil is not just oleic acid, but it's the major fat in olive oil. He says there's no proof that oleic acid has any major benefit over any other oil or monounsaturated fat. He said, it's a carrier for the polyphenols and the antioxidants. And he said, we have to understand that. And I think that was a very important point. There's nothing unique about this fat. It's what it's carrying to us. It's a carrier. And when you put high quality extra virgin olive oil, like my oils, on food, your body accepts the nutrients even higher at a higher level. You know, if you drizzle it, so when my wife and I, my wife's a great cook in our family. And when she sets a table with salt and pepper, the olive oil goes on the table at the same time, because we're splashing it on the way some people would, you know, who we catch up, we would be drizzling it on our broccoli, our green beans, or, you know, whatever, whatever, whether it's pork or whatever, you know, it's always drizzled with mother nature sauce, right? So for us, you know, we use it that way, you know, to, I guess, absorb more nutrient to get more nutrient value of the foods we're already eating for their health value. You know, that's a great point. And it's something I just absolutely first thing I tell my patients is, yeah, cook with olive oil, but olive oil has to come to the table. And you're absolutely right. It's right next to the salt and pepper. And in any, you know, in any home in Italy, in any Trattoria in Italy, they bring the bottle to the table. And it's the foods to deliver olive oil. Absolutely. And, you know, I don't de-camp mine into like a clear crew it, where sunlight can get to it and things like that. Like I prefer to store it, you know, in the cabinet with my salt and pepper, we like a really clean, you know, clean area, more minimalist look in our home. So we keep things away. But when it's time to set the table, it's the same as putting silverware on the table.   Now, the nice thing you mentioned, you know, cooking with olive oil, and I think that's something we- That's our next subject. Okay, good. Good. So go ahead. All right.  And one of the myths that is out there that I tried to spell on, hopefully you'll join me on this, olive oil, everybody says, well, heat damages olive oil because you can't cook with it, because it smokes. And that's proof that it's damaged. Olive oil has a high, low smoke point. It starts smoking fairly early. But it turns out it is the least oxidizable oil there is. It actually oxidizes less than coconut oil, which is kind of the gold standard. And so can you cook with olive oil? Absolutely. I walk into every Italian, Spanish kitchen.  Like there's nothing that they're not using olive oil for in the Mediterranean. And getting all the benefits of fresh oil there at least once a year, even if you were to live in Italy, you would only have access to fresh oil once a year. So you can cook with olive oil. I would say that the higher level of antioxidants in the, and polyphenol level in the oil to begin with actually protects the oil when you're cooking with it. So in my home, I love fried eggs for breakfast. So Megan will make some fried eggs for me. And she knows to cook my eggs over and she, she's like I said, a great cook, but she cooks my eggs over medium low heat. And she does that in the fresh, breast olive oil. And honestly, I can't tell the difference between the fresh oil that would put, was placed into the pan and what's on my plate after the fact that I, you know, because I were pretty heavy users in our household, like you taking one from your playbook. And yeah, so, you know, I, you know, it doesn't break down if you cook at a lower temperature and just respect, like one tip would be, you know, don't heat the pan with the oil inside, heat the pan on the stove, then add your oil, then add your other component. And that just keeps your oil from sitting there oxidizing and breaking down. So that's just one little, you know, takeaway tip. Yeah. All right. Well, you know, that with that tip, I think we're gonna, we're gonna finish up. So, sure. TJ, where can people find you and get more information about you and your work and your olive oil club? Oh, awesome. Well, I appreciate you asking, you know, obviously, I know your listeners are heavy users, and you're really good at, you know, teaching people the quality olive oil is out there and, and, you know, how to get your hands on it. So my job is part olive oil sommelier and part olive oil concierge. So not only do I sift through the million out there to make my, you know, three, my curated trio every quarter, but I concierge it right to your door every quarter, you know, flown in by air. So the best way for your listeners, I've set up a very special deal for them where they get their first bottle for $1. It's part of my mission and the families I work with to get people educated on quality olive oil. So we want people to have that epiphany that I had in Sicily. And to do that, your listeners would need to go to getfresh36.com, getfresh36.com. And there they would pick up their $1 bottle. It'd be a full-sized bottle. And they would be able to try that. And then within usually about a month they get their first three bottles set. There's no obligation. It's a one-time purchase. It's your trial for joining the club. You know, I want you to try it, love it, be passionate about it, and see the difference in your own health, your brain health, your gut health, and, and all the other, you know, benefits that you could probably go on days on about Dr. Gundry. But anyway, it's getfresh36.com. So, you know, many of our listeners, probably most of our listeners, are not gourmet enough or may not have the means to join your club, which is a great club. Give us some tips if we're going to Costco or the grocery store or Whole Foods. What do we look for? You want to look for harvest date number one. So harvest date's very important. So if there, if that's not disclosed on the label, I would not purchase it. Two, I would look for dark-colored glass. That's essential because light destroys olive oil. The next thing I would look for is a store with high turnover, like the wine shop you mentioned earlier, you know, that had oils that had, you know, were pressed back in 15. No. Ideally, you want to consume an oil within one year of pressing. If it's to be considered fresh pressed, you would want it within about six months of pressing. That's kind of the ideal window, buying in smaller containers because there's less oxygen getting to the oil, looking for the words early harvest and single estate. Maybe I've mentioned that one, maybe I haven't, but single estate is important because you know one producer has had their hands on that product and has managed it all the way through. There's some brands out there like California Olive Ranch that does a pretty good job. Yeah, I agree. Yeah, a lot of, a lot of, they're doing a good job with education and there's some producers in California as well.  My members obviously have me and they know I'm certifying their oil and it's independently third party tested and it's a relationship business, but start to build a relationship with your local farmer. There's some oil being pressed in Texas as well from what I understand, Arizona and maybe Florida and a little in Georgia. Anyway, make it a weekend round harvest time in October. Go on an olive oil adventure and yeah, educate your palate. Great. Okay, let's talk about another myth out there that the way to test real olive oil is to put it in the refrigerator. Right, so there was a famous TVMD that did a segment a while back that said, place your bottle of olive oil in the refrigerator to see if it solidifies. If it does not solidify, it is not extra virgin olive oil. Well, unfortunately, that has been debunked. That is a myth. In fact, UC Davis did a special report on it. You know, this MD has a lot of influence out there and of course, I got a lot of emails from my club members saying, I put my olive oil in the fridge and I'm like, well, I've got my lab report right here that says, you know, it's the highest level in the world and, you know, I've hand curated it and nurtured it from the tree all the way to your table.  But yes, a refrigerator test is not accurate. You're not, you wouldn't be able to tell acidity levels just by refrigeration or polyphenol level or anything like that. Yeah, it's not accurate. And there are other fats in olive oil besides oleic acid? Yes, exactly. The waxes that are on the outside of the fruit and every olive fruit has different levels of waxiness on the outside and the, you know, the plant sterols and all the different, you know, levels and layers that you would see inside of a bottle of fresh oil. So, yeah, it's not, yeah, not accurate. Shelf life of olive oil, when should we use it up? Sure. So really, if you're going with a high polyphenol olive oil, the polyphenols themselves protect the olive oil from breaking down, not only when you're cooking with it, but when you're storing it. So if you look for early harvest, green fruit, low yield, usually a higher price point, obviously, because there's less oil inside the fruit when it's harvested and you have to pay the farmers more. You want to, you know, use that oil really within six months is considered fresh pressed and you really want to use it within about a year. Obviously, the higher the polyphenol count is, it extends the shelf life. So if you were to open one of these bottles in front of you, Dr. Gundry, let's say even a year and a half from now, they're still going to be pretty impressive and better than what you would find in most supermarkets at that time. But if you're in my house, this bottle ought to be gone in about a week. Yes, yes, yes. Thank God you're a heavy user. Thank you. All right. Well, thanks again for joining us. And this has been great because every day is a great day to have some olive oil. Yes, sir. Thank you. All right. Thank you. And now stay tuned because we're, we got a couple questions. Okay. Here's a question from the winning athlete on Instagram. I'm getting great results with your diet. Well, thank you. And I've been having hunger problems. I really want to suppress my hunger without eating meat because meat causes us to age. Could you please tell me how to suppress my hunger? Well, I think there's a lot of options for athletes without eating meat. Obviously, I'm a huge fan of nuts. But I've had so many of my patients tell me that the plant based protein powders, particularly like hemp or flaxseed or spirulina based protein powders really fill you up. And that's not to promote mine because there are plenty of hemp based flaxseed based spirulina based protein powders. Please be careful with most plant protein powders that are on the market because almost all of them have tested positive for glyphosate residue. That's roundup residue. Even the organic ones have tested positive. So just buy or be aware. Plus most of the plant protein powders out there are either brown rice protein or pea protein. And those are absolute no knows in the plant paradox program. So great question. Fill up on nuts or get yourself some flaxseed spirulina and or hemp seed protein. So that's all for today. Thanks for listening to the Dr. Gundry podcast. We'll see you next week.


Welcome back to 19th and 20th century philosophy. I'm Matt Brown and I'm here to talk to you today about Gottlob Frege. Frege was a German philosopher, born in 1848, died in 1925. Frege was known as a logician, mathematician, and philosopher. He worked primarily at the University of Jena, which is in modern-day Germany. He's known sometimes as the grandfather of analytic philosophy, and let me just mark a strange little note there. Sometimes the distinction is drawn between analytic philosophy and continental philosophy, and yet Frege is coming from continental Europe, Germany, where many of the other continental philosophers come from. It's kind of strange. So as I said, Frege is known for his work in logic, mathematics, and philosophy. He was particularly interested in formal logic. He created the first modern formal predicate logic, as well as the first fully axiomatic logical system. Within mathematics, he was particularly interested in the foundations of mathematics. So what is the sort of basis of mathematical truth and knowledge? And there, he was a defender of what's called logicism. He attempted to ground the foundations of mathematics in logic, in formal logic. This is something that Bertrand Russell and Alfred North Whitehead would also try to do, a little bit later on. And ultimately, it's a project that's seen as a failure for reasons that came about in the later part of the 20th century with the mathematician Godel, Kurt Godel, and his incompleteness theorems. In both logic and mathematics, Frege was a defender of what's called anti-psychologism. So he was strongly opposed to a philosophical trend of the late 19th century to attempt to provide foundations for things like logic and mathematics in psychology. I think we've talked before about how psychology became a really important part of the philosophical scene in the late 19th century. And by psychology, I mean, of course, empirical or experimental psychology. And there was a reaction against that towards the end of the 19th and the beginning of the 20th century. And Frege was perhaps one of the most important figures in that area. Another very important figure in the anti-psychologism movement, perhaps more well known at the time, was a philosopher by the name of Edmund Husserl, who we'll talk about next. Husserl is the founder of the School of Phenomenology and also considered, therefore, a father or grandfather of continental philosophy. But Husserl, like Frege, was really interested in the early part of his career, particularly in the foundations of mathematics. He wrote early works on the foundations of arithmetic. He was also interested to some extent in logic, one of his major most ambitious works is called the Logical Investigations. And in his most early writings, Husserl is a proponent of psychologism. He's a proponent of the idea that we should found our knowledge of arithmetic and mathematics more generally in psychology. You want to know what a number is, you want to know how we know things about numbers, what the truth about numerical knowledge and arithmetic knowledge is. Early Husserl said, you've got to look to psychology. These are psychological functions. Frege critiqued Husserl, wrote a critique and published it about Husserl's philosophy arithmetic. Frege and Husserl also wrote letters to each other and shared drafts of work with each other. And Frege convinced Husserl that psychologism was untenable. It's a big twit prop airplane up there. Frege convinced Husserl that psychologism was untenable. And so in later work, Husserl also wrote and against psychologism as part of the anti-psychologist movement. So there's a significant influence between Frege and Husserl. And I'll talk about that more in the video on Husserl. The last part of Frege's philosophy that I'll talk about is his philosophy of language. So in trying to suss out formal logic and the nature of logic and trying to ground mathematics in logic, Frege found that in many ways he needed to understand meaning and symbolic language, the nature of language in a more general sense. So this led Frege into investigations of the nature of concepts, the nature of meaning, the nature of the denotation or reference of terms. And that's something that Frege, perhaps even more influential than his work in mathematics today within philosophy, at least, his philosophy of language remains pretty important. So Frege's philosophy of language is motivated by a series of puzzles about the meaning of certain kinds of expressions. For example, Frege noticed that the expression A is A equals A, or the expression, let's say, 12 equals 12, or the expression Clark Kent is Clark Kent. These are all relatively trivial, meaningful, but not very informative statements. They basically tell us that something is the same as itself. On the other hand, there are different kinds of similar statements that seem importantly different. So statements like A equals B, or 3 plus 9 equals 12, or Clark Kent is Superman, that, unlike these statements, seem to be different. They seem to be informative in a way that these statements are not. They seem to carry meaning that are not there in this statement. But that's puzzling for Frege, because if this statement is true, if A equals B is true, then A and B are just different names for the same thing. If 3 plus 9 equals 12 is true, then 3 plus 9 and 12 are just different ways of writing the same number. And if it's true that Clark Kent is Superman, then these are just different names for the same person. These all say that the same thing is identical to itself in just the way that these do. So the fact that these seem to have a different meaning from these was a puzzle for Frege. Similarly, you might imagine a statement like Lois Lane believes that the Clark Kent is clumsy might be true. But Lois Lane believes that Superman is lazy. That seems to be false, right? Given what we know about Lois Lane, before she knows that Clark Kent is Superman, she's going to have different beliefs about him. But how is it that this statement can be true and this statement can be false when a part of the statement, this part here, these denote the same thing. These refer to the same person. So how can the meaning of these two statements differ? This is the puzzle that motivates a significant insight of Frege's philosophy of language. So what did Frege do to address this problem? These are these puzzles, right? On the one hand, you have sentences and expressions in which you have different terms substituted, but the terms refer to the same things. So what Frege did to address this problem is he posited two dimensions to our understanding of meaning. On the one hand, you have reference. The reference of a term or concept is its denotation, the object it refers to, the thing that it denotes, right? So if it's proper name, it's the person that the name names. If it's a concept, it may be the type of thing in the world that it refers to. The other dimension, the second dimension of meaning is what Frege called sense. So the notion of sense has been somewhat more difficult for Frege's interpreters to understand. The basic idea is that the sense of a concept or term is the meaning of that term in the sense of the thought or representation that it expresses, right? So while the denotation of Carol Danvers and Captain Marvel are the same, they refer to the same person or they would in the world where they were Carol Danvers and Captain Marvel exist, their sense of those terms is different to the representation or thought associated with Captain Marvel versus Carol Danvers is very different. Similarly, the morning star and the evening star, even though they're the same star, are the thought that we associate with those terms is different. And that is how the identity statements between two different terms with the same reference or denotation can still be meaningful. And similarly, that's how a statement like Bob is in love with Carol Danvers and Bob is in love with Captain Marvel can have different truth values, right? Because in a context like belief or love or desire, it's the sense, it's the representation or thought associated with that term that matters and not just the reference by itself. Now, all that said, there's a really important caveat to the way I've been describing Frege's concept of sense. And that's, remember, I told you, Frege is an anti-psychologist, right? That is, he is against psychologic understanding or interpretation of these key philosophical concepts. And that goes as much for the theory of meaning in philosophy of language as it does for his logic or foundations of mathematics work. So strictly speaking, the sense of a concept is not a thought in the psychological sense. It is rather the case that for Frege, there is an objective thought associated with every concept. And there is a kind of, if you like, platonic realm of ideas in which every concept gets its objective sense. That at least is one way to interpret what Frege is saying, but it is a little difficult. Naturally, these are the ideas in the essay on sense and reference that we'll be discussing this week. And so there's a lot more to say about these core concepts and what they mean. But that's a sort of introduction into thinking about sense and reference in the context of Frege's life and works. So I look forward to hearing what you think about these ideas and talking with you about them on Discord in class or in the comments of the video. I will see you again soon to talk about Edmund Husserl. Have a good night.


I'm not a technical background so if you do have technical questions I'd be happy to address them at the end of the presentation and I can get you the proper information as requested. Next slide please, next slide. So we are a very early stage exploration project and we are founded and we are building a company on five investment check boxes. The first and the most important check box is that we have we believe and we have proven that we have a best in class management team with proven track record for prospect development in Argentina. I'll get in detail on that in a minute. We currently have a 20,000 hectare project in the largest cellar in Argentina and located within the lithium triangle and it is the third largest cellar in the lithium triangle. We are in close proximity to rail, water, power and roads. We're in a mining friendly province and we have the potential for high-grained brides at our project with future growth through acquisitions. Next slide, next slide. So when I mentioned that we have the best in class management team I start off with our chairman Joseph Grasso. Mr. Grasso has been doing business in Argentina since 1993. He is very well-versed in the operations in Argentina including the ups and downs. He was the mining man of the year in 2005 and most recently was inducted into the mining hall of fame in Argentina for this year at PDAC. We believe that we have a best in class management team led by Joseph Grasso because he has had three significant large-scale precious metals deposits to his name, namely the Navidad project, the Guacameo project and most recently the Chinchillas project which is in golden arrow resources which just signed a joint venture with Silver Standard and will be a mining company by Q3 of 2018. Next slide. Joe's team is also very diverse and has worked with Joe since the very beginning in Argentina. Nico Cacos, our president and CEO is Joe's left-hand man and has been involved in many of Joe's successes. The most important other gentleman in this, our technical team here is Dr. David Terry, Mr. Nicholas Galli and if you go to the next slide Dr. Daniel Galli who is our director of technical operations at LIT and this is an important detail here. He is a professor of thermodynamics at the faculty of engineering at the University of Huey Huey in Argentina. From 2006 to 2013 he served as a technical director at the Rincon Lithium project and has seen the project go from exploration to development and ultimately into production. He focuses on a process that minimizes environmental impact but also maximizes recovery of Lithium and other chemicals of interest in the brines. Next slide. I'm sure we're all fairly familiar with the Lithium Triangle so I won't touch too much on this but just to point out that we are located within a country that has most recently become very proactive in attracting new investment and if all of the new Lithium companies in Argentina are in need of education we're in for a good few years. Next slide. So the Salar de Arrizaro is located in an assault to province. As mentioned before it is the largest Salar in Argentina and the third largest in the Lithium Triangle. It is hyperarid so we get less than 30 millimeters of rain per year which is very good for a brine project. We're in a strategic location for infrastructure as mentioned before. Next slide. We are an altitude of 3600 meters and we are optioned to earn this project 100% with our project partners by $6 million in stage payments and $4.2 million in expenditures. We have begun this expenditure process and I'll explain a little bit more of that in detail. Next slide. As mentioned before the infrastructure is an important role in project in particular. It's road accessible, proximity to power, roads, railway and a water aquifer. It's important to note also too is that as you see on the map there that there's two precious metals operations in the area so we're not in a wild land by any means. Next slide. As mentioned before if there's any geological questions I'm happy to deal with those after the presentation and I can get you the proper answers. Next slide. So the 2017 exploration program is well underway. As of February we had our permits to start exploration work on the grounds. Access road as you can see in the picture here, an access road was needed. It's not very easy to drive on the salar. We just recently finished our geochemical survey which confirms our original model. A lot of the potential brine or lithium is at depth. So we will be planning a three to five hole drill program in the next few months which will determine where our focus is going to be for our significant drill programs. Next slide. We have a good share structure. It's important to note that we have about 70% of our shares out are held within arm's length including management and directors. We very much believe in the project and the Gally family is a significant shareholder as well. Next slide. So just to review, we are very much a people story. This is where we are going to have the greatest success is our ability to get the best projects and the respect that Mr. Grosso has in Argentina and our ability to get our projects across the goal line as proven by our track record. We're in a good location, we have infrastructure available, we're in a good jurisdiction and we have lots of growth through our current project and through acquisition. Thank you very much.


Starting yes, right everyone. It's gone live. This is their live I'm actually double-checking on YouTube, and I see it live Keep an eye make sure it doesn't go away Front seat of a roller coaster is the way you want to sit but Incorrect Len incorrect. It is the front and I And I don't understand why but No, because then you hang and yes good whip What's the best? Oh, the hang is what ruins it The hang you're hanging there for like five six seconds Basically go up and be like room like it's better in the back It's like being in the back of the bus.  Um, I have a I have a kind of a request. Yes So you're sure you're usually 30 minutes or so I'm guessing Um, I have a heart out at two. Okay. Yep. Yeah, in fact, we can we can go ahead and get started a little early Will that mess up your timing roger? Uh starting Probably but Just just just go just over but minus three for everything. Yeah, I'm just gonna take three off Here, I'll do it No, yeah, okay. Hi Nicole. Hi Hi That helps me too.  Well, it's always dirty. Um, it's bright and sunny right now, which is kind of a change Hey, yeah, that's same here Cleveland San Francisco Los Angeles, I don't know Okay, so roger has you Uh, we we will we will introduce ourselves nicole and then we'll introduce you Good Sound good cool Okay, well, that's make podcast Still live still live. It's off-streaming. Good. Good Sarah, would you do the honors? I will three two Daily tech news show is powered by you to find out more head to daily tech news show dot com slash supports This is the daily tech news for friday. May the fourth be with you 2018 in los angeles. I'm tom eric and also in los angeles at studio feline. I'm sarah lane And from my art cave in labranto. I'm len parolta Sounds good. I've heard tell of it Uh, also joining us today from san francisco, uh, senior editor at engadget. Nicole Lee is back. Hi, Nicole Hello, I am from the amazing conference room that I am here Oh, I've heard tell of it Our producer roger chang is here as well roger. How are you? I'm good. Good That's excellent. Well, let's start with a few tech things you should know then Fine co-founder dom hoffman announced his follow-up app called v2 will be postponed for a quote indefinite amount of time because of logistics and funding issues hoffman already runs an early stage startup called interspace vr And says he doesn't want to split his focus germaneerysheise.de reported that intel cpu's are affected by eight vulnerabilities the site called specter class Intel said it is finalizing mitigations for all eight one of which was discovered by google's project zero They're going to reveal details about that one on may 7th The site Also says that amd processors may be vulnerable. They're looking into that as well magazine subscription service texture which apple purchased back in march will shut down its windows app at the end of june interesting because textures android amazon fire and ios apps Still supported but it appears the development of the windows store version in particular had lagged for some time According to lack of updates and a lot of negative user reviews In the fine tradition of causing market confusion and bankrupting otherwise useful terms of their meaning AT&T has begun marketing 5g evolution to customers in austin who have the samsung galaxy s8 and s8 plus 5g evolution is neither 5g nor an evolution It uses 4x4 mimo and 256 quam to get more speed out of lte a 4g technology It's also something t-mobile has offered since 2016 I mean it's sort of an evolution, right? Evolution for AT&T, I suppose. Yeah, you want to be charitable Which I obviously didn't but Let's talk a little bit more sara about Instagram let's do it tech crunch reader jennady okrain. Hope I got your name right noted that instagram added the ability for Some users to add a credit or debit card. What does that mean? Well instagram conferred to tech crunch It's testing native payments for booking appointments such as restaurants or salons Riley is one of the first partners resi resi resi is one of the first partners rather You know, it's funny when I first read the story. I was like You know like I don't want to send tom a payment via dm on instagram like I have so many other options to do that however When um ads are forced to my face as they are on instagram regularly and I've stopped trying to hide them I just deal with it now I get why this would make a lot of sense Yeah, it's not it's not person to person payments. It's oh, I'm making reservation. Let me prepay for it Yeah, it's a business account. It's something that a business account could add the functionality to exactly I guess I It is weird though. Like does resi do that a lot. I I don't use resi that often But the few times I have I hadn't have to haven't had to pay I just pay for the meal at the end so Nicole, what do you think of this? No, nothing. Oh, I think maybe we lost nicole. Oh, we may have lost nicole. Oh, I'm back. Okay. Hey yeah, so In terms of the instagram payment, I will say that it really works with the ads like if you get an ad for, you know, a bag or per shoes You can just tap on over and off you go Yeah Buying what you want, although it does see that this seemed like this new one is Yeah, absolutely. This this is for services, but I can't imagine eventually the rollout for actually buying the thing that you're seeing Yeah Nvidia announced it's canceling its g-force partner program after all the backlash If you remember amd had blog postings about how it was creating new brands to get around it That its partners had complained about restrictions Nvidia claimed it only wanted partners to define one Brand as exclusively powered by g-force Nvidia says it didn't object to similar amd only brands Or separate mixed brand offerings in a blog post though Nvidia wrote rather than battling misinformation. We have decided to cancel the program Okay Yeah, so this is a lot of you can decide what side of the fence you're on But a lot of people are still accusing Nvidia of trying to steal all the good brands And make sure that their partner is used in video in there Forcing amd to come up with new brands that might be seen as a little bit less valuable I don't know if you've been following this nicole, but uh, I don't know that there was going to be An a consensus agreement in the industry about this so probably smart for Nvidia to just back out Yeah, might as well just do it now instead of Hanging around take your branding deal and go home Uh, because because yeah, I mean I I see where amd was coming from It's like look if Nvidia comes in and pressures partners to take their existing brands and make those Nvidia only Sure Nvidia is not saying it's exclusive But it does force us to be on a different name which is going to cause some market confusion I think in the end it would have ended up balancing out and people would have realized Oh radion's in that brand now and maybe it even would have been better Like Nvidia says but honestly honestly, I don't think it's a battle Nvidia would have won And they might as well just cut their losses and not Generate more negative I think that's the calculus they came to right as they decided, you know what? This is just making this is making more problems than it's worth. So let's get rid of it The strategy analytics smartphone model tracker is about to make a few of you mad. So sorry in advance Services has new research that says that global smartphone shipments reached 345 million units in q1 of 2018 with apples iphone 10 In the top spots as world's best-selling smartphone model smt says the iphone 10's Popularity is due to a blend of good design sophisticated camera extensive apps and widespread Real presence retail presence rather for the device in the marketplace Which accounted for 16 million units shipped in the first quarter Xiaomi's redmi 5a and samsung's galaxy s9 plus for the world's top-selling android smartphone models And don't forget the galaxy s9's only came out at the end of the quarter So you don't even have a full quarter of sales for samsung here This is this is actually Uh, really really good showing for samsung Given that it was only a partial quarter So expect the galaxy s9 not only to pass the redmi But pass a bunch of these iphone models as well It'll be interesting to see in a full quarter to quarter comparison with the iphone 10 later in its product cycle Whether galaxy s9 actually passes it there But it does give the lie to all that hype nicole that we were hearing like no one's buying the iphone 10 apples doomed Yeah, I mean that's always like every year. I feel like this is same old same old same old amount apples doomed because it's iphone 10 It's not doing well I mean, that's good I mean, I still think samsung will probably win out in the end We'll have to wait and see, you know, as you say galaxy s9 just came out So, um, I kind of think samsung will still top it, but we'll see I think the other thing that's interesting about this is we're talking about samsung apple and xiaomi all in the same breath Like yeah, those are the top three brands of phone in the world right now And for a while xiaomi was the the darling bargain price version that it was in trouble and now it's back with the vengeance Yeah, xiaomi xiaomi is it's an upcoming coming brand. I mean they're the number one brand in china. I think Yeah, they just they just reach the top. You're right. Yeah I think that's right. I think they passed all the way So, yeah, I look at this. I think these numbers are very interesting in a lot of ways And it's not so much just You know, is it apple or samsung at the top? But but just the fact that we have consolidated the smartphone market to the point that it is pretty much three brands and two operating systems right now Well, uh, let's talk a little bit about defense ones report that the head of the usfbi's operational technology law unit Speaking at a conference in denver described several incidents in which criminals used unmanned aerial vehicles You'll heard them call quad copters or drones But I like to say uavs because drone can mean other things too and we're talking about quadcopter type stuff uavs Anyway, that criminals have been using them to combat law enforcement So the anecdotes told in the speech involved Several including the most dramatic that claimed a gang executed a series of high speed low passes At the agents in the observation post to flush them out The group of uavs was also used to stream video of the agents That's the one you're seeing in the headlines like a swarm of drones was used to attack fbi agents It does sound like it was a pretty dramatic incident. I don't know how representative it is The group of uavs was also used or i'm sorry other incidents involved using a uavs to see who came and went from police departments So simple surveillance observe gaps in security patrols for robberies And even one example where they were used to monitor the australian port authority workers So that smugglers could cause a distraction if they noticed the workers getting too close to containers that contained contraband So if somebody would look like they were about to inspect the wrong crate or the wrong wrong container unit I don't know they faint and be like, oh Come over. I'm sure it was more sophisticated than that Uh, yeah, this is getting a lot of attention because of that headline of swarms of drones How how much of a problem do you think this really is? Who's good? I mean, who I'm assuming they're cloaked somehow. I'm assuming you can't see them I mean, I think you can't see them. Can you see them? Yeah, I think they're just you know, they dart in and dart out Wow You don't know this them. I don't know Oh, maybe maybe that's the only way I can see this being as effective as they're describing Yeah, because you're right anybody who's been around a quadcopter knows they're not terribly silent yet Right, you can see them like you can see them. They're very clear in the sky They make a high-pitched buzzing sound. That's quite noticeable. I mean, it's it's it's very interesting because um One could foresee a future where these are kind of your lookouts, right? You just kind of send one up whenever I see it. I see less of the swarming and trying to flush out federal law enforcement and more of like keeping tabs on, you know, where the police are in the neighborhood So I can be on the opposite side Uh of the town or the block because I mean it's that that that's a behavior That's like, you know a century is old But now you have a wireless flying technology that allows you to be more efficient at it Which might be and the point of the speech was to make the argument that laws need to change to allow law enforcement To combat this kind of behavior Which sometimes makes me skeptical of like, oh, how how common is this really? Are you just using it to make your case and the case may may be valid? I'm not arguing against it But it's definitely something that I think law enforcement would like to see new legislation on and it's something that I think people should be very Like what what you essentially said is just be very skeptical But also very hesitant to say all right now. We're going to ban everything Because the police have told us they can't do their jobs because these are things they're flying around And you know that of course in any open society got away the difference the the value proposition of You know law enforcement with public openness I EEE spectrum reports on an FCC filing from a company called point view for a satellite called Athena that could deliver internet service 10 times as fast as SpaceX's starlink SpaceX began launching satellites in February while point view plans to begin launches in early 2019 I triple e spectrum notes that point views FCC application Was written by the same law firm that facebook uses to file views to file its FCC applications And has the same corporate agent in Delaware as several facebook subsidiaries They also talk about how the proposal notes that there would be a backup server Located at a sort of indistinct office park in north ridge north of la Which happens to be where facebook is rumored to be creating its space-based technology recruitment arm Indications point to point view being facebook's satellite internet arm You know if all the things that facebook is you know, it caught in hot water for lately the the idea of it Providing, you know low orbiting satellites around the world for people to have internet It's not one of the things that gets me up in arms.  I don't know if I want facebook as my isp though Well, no but We also have lots of choices Compared to people who have zero We have a lot more choice than a lot of people do tom that's Um We will if there's spacex and this and uh, my local cable monopoly. That's true But yeah, I Choice has always been one of the things I've argued needs to be increased in the united states So I guess that that's a way of pushing me in to say, okay fine You know make facebook an isp because if there is space isp, that's more choice. So Hey folks, if you want to get all the tech headlines each date about five minutes Be sure to subscribe to daily tech headlines available on the amazon echo google home and the anchor app and at dailytech headlines dot com So disney launched an update to its star wars jedi challenges game They launched it back in november was showed off at ces it works on lenovo's smartphone powered mirage headset With a matching lightsaber controller Uh, and this update nicole allows local multiplayer mode Called lightsaber versus that lets you duel your friends in the same room now you tried this out Uh, and I guess both players would have to have their own mirage headset and controller, right?  It was uh, pretty interesting.   It's it's I don't know if it's like the thing you would play like all day long or anything But it's a it's a good like it's a good party game. It's a good party Fighting atmosphere kind of thing. Do you feel like the game at least mirrors? How a lightsaber fight would play out in an actual star wars movie in any sense? Or is it just kind of something else? it's I mean are you getting I don't think for doing stuff that seems right my big question Like what a day I would do when you got blocked because there's nothing actually stopping you right So there right so there are there are visual keys So for example, if there is a sign that says block then you block if there's a sign that says dodge Yeah, you dodge. It's kind of like following. It's kind of like ddr But like late saber lightsaber version of it lsr You sort of do you sort of matching matching patterns as as you're as you're fighting around and the person That matches the patterns better will win eventually So and then you see your hit points go down as as the other person that goes better and that kind of thing I mean it was fun after a week of facebook announcements, uh and getting to play this, uh How are you feeling about augmented reality? I know you wrote an article that says facebook seems like they're winning the augmented reality war right now Yeah, I mean, they're very different kind of things. One is the ar hit set model One's like a physical pair of glasses that magic leaps working on and all those companies are working on Um, and then there's like the phone stuff It just as we've seen we've pokemon go and snapchat selfie filters and that's like the really that's like that's like the entry level Right, that's like the the gateway drug of augmented reality That's some people point out it may not actually be augmented reality, but it gets people used to the idea Right. So the idea of like seeing digital things on top of the real world is oh That's kind of cool that you can see, you know virtual cartoons on your desk and that kind of thing um And as I sort of mentioned in my piece like it seems super trivial right now like, you know Face mask and selfie filters like what can like what they do, right? But but I think the idea behind the idea here is that that's just the beginning I guess that's sort of like Get people used to the idea of ar and that eventually they'll sort of like, okay If you if you if you're interested in this maybe like think of having a 3d object in your photos and that's kind of cool or maybe um And I've you know, you're measuring things that is the popular is the popular Yeah, that's one of the big apple Big apple wants to be put in your room. So, um I think I think the reason why I think facebook has a good hit start because you already have a facebook app You already have an instagram app You already have messenger probably I mean if if if if you if you're a messenger user anyway So like you already have it in your hand you already installed them so it's like a matter of introducing small little like ar bits into your everyday use and um That way you that way you associate facebook with ar so that kind of like the association um That's why I think that I really could hit start but of course it's not just that right there's more than that but the interesting that I was talking to I was asking a guy and he's like Literally the ar is pretty trivial. It's just like face mask is selfie filters and he said Well, if you remember the iphone when that first started it was just fart apps and like pouring beer from your phone true Okay I guess I mean, I don't know I was plagued with fart apps at one point. I do at one point Uh, okay, I understand that but that still doesn't really that still doesn't really answer the question of like You know at this point it's mostly just those trivial use cases. We'll see where it goes from here. I guess Yeah One of the things that did catch my eye and we talked about it when we talked about the f8 announcements earlier this week was Facebook's ar studio unlike google or apples efforts is designed to be Very user friendly so that you don't have to already be a developer to put together some of these things Yeah, so that's the other That's the other advantage of facebook has is that ar studio from what I understand is like very like If you're an artist or if you're if you're if you're a designer like a like a like a graphic designer You could easily just jump in, you know start Playing around and you people to create a fairly decent sort of ar creation within like a few minutes or something like that So that's pretty interesting. Yeah, which I mean and that's that's how the app store took off Is they they made it easier it not as easy as this to be honest But they made it easier for people to develop apps for the app store, which is why you had so many fart apps because And and so I get the the parallel which is We you know facebook could say we've now made it easy Now let's see what people come up with But just because you haven't had anybody come up with something yet doesn't mean that they will Uh, and I'm not I actually believe in augmented reality I think we will find some really cool uses for it, but Uh, it remains to be seen, you know all kidding aside about, you know, Jedi fights and whatever It's like I actually think the exercise version of the It's very compelling to me I'm not so crazy about the idea of ar vr for a lot of gaming reasons that excite other people on that's fine But something where I'm like was it good exercise? Like, you know, it's just like my new hip hop class like I will do this like I I actually think that there's There's a lot of real world use Particularly in your own home where you don't need a lot of space Um, but that I would take advantage of and I think it'd be really fun. Yeah. I don't cycle anymore. I force cycle It was it was definitely a workout, you know, like the not just doing this But like you're you're ducking you're dodging you're moving left and right in the space to to avoid, uh, you know being sliced at um and That that could be an exercise routine made out of it. Maybe a slice left once You know, maybe a whole like pattern. Yeah. Well, you compared it to ddr and a lot of the lot of people felt that way about ddr Back in the day. So hey dance central on the we that was that was party I mean that you literally could sweat to the 80s You could sweat to the 80s with your friends dancing very badly I don't really know where we're not still doing that but it was it was fun for a time. So yeah All right. Well, let's see what the experts in our audience have to say in the mail bags, Sarah Let's do that first one comes from vince. He says in regards to why at&t might be blocking that <IP_ADDRESS> It most likely is a network configuration when I worked at another large telecom We would configure the management subnets of a lot of things with that As a common gate we address the reason we used this range with it was that it was just junk And we couldn't overlap ip ranges at customer sites without causing them routing problems So since customers use the entire spectrum of addresses under rfc 198 addresses We didn't have a lot of choices without burning valuable public addresses So this is less of an issue now with better virtual networking technology But at&t is big enough with enough legacy gear. It's a very real possibility Hmm I'm curious why cloud flares supposed ability to to handle all the junk routing Is disrupted by that but thank you for the insight vince that that definitely helps us to understand that a little more also From a person who is not officially speaking for amazon Says not likely that 3d body scanning would be involved in any consumer apparel shopping product But machine learning estimates of body shape based on a few flat photos and time trends are getting Surprisingly good. This kind of research needs a corpus A real world Ground truth data and regular scans are the obvious way to obtain that So not only do we have a listener who's awesome at making puns and seems to maybe have some inside information about this But it it kind of bears out what we were thinking is they're doing the body scanning to build a database But that wouldn't be how you would take advantage of this as a customer Nicole are you uh in online shopping maven in any sense? We were talking about this yesterday and the fact that it's so hard for a lot of us to do that because we just don't know How things are going to fit Um, I usually try things out first And then if if I have my size then I'll buy them online Yeah, exactly. And I think that this is the the problem that amazon wants to solve Yeah, they want to be able to say like oh, we bet this is going to fit you Yeah, like we don't want you to go to macy's and maybe buy it there if it happens to fit well Yeah, we can take a couple of pictures of you and make it fit if they can fulfill that promise That's pretty big.  Uh, I would I would buy it Without having to like have my pants every single time. Feel your pain sister Feel your pain All right, let's check in with len pralta who has been illustrating uh during this entire show len What do you got for us? Well, you know, uh, the jury's still out for me as far as a good lightsaber game Um, I I I've tried stuff like this before and I feel like it's always gone short So we'll see what happens, but this is a great image because the day of course is uh, may the fourth be with you And that is the name of this piece. Um, it's uh someone and I have to say I should have drawn Nicole Doing the review and I apologize It was as it's one of those things you're drawing and well suddenly realize that probably something else should have it But anyway, um, he's saying it feels as if I cried out at once and then suddenly silence That's how i'm gonna start my vr lightsaber review. What do you think nelson? And of course nelson is in the bottom who has just been beheaded by a very dark Darth vader. Yeah vader also looks very svelts Yeah, he's been he's been working out. Yeah I tried to show that off because he uh, he has been working hard on it and um, you know, the kedo diet Yeah, this is the danger of wearing a headset as you might not see an actual sith come into the room and decapitate your friends So that's right. That's why ar is better because you you see him coming. Exactly That's right Well, folks, go check it out. Len Peralta store.com. Yes, excellent Uh and also, uh, just commission me to do that as well. Go commission. Len right now. Don't wait. Don't wait Speaking of things that make things better. Nicole Lee always makes our friday better any day She decides to join us. Nicole. I we we know you've been busy at engadget. Uh, let folks know In where in particular you'd like them to keep up with your work Uh, so we have a we have a really very very busy week ahead of us. There's microsoft build next week There's google io next week. There's a lot of reviews coming up from me as well as other people So, uh, stay tuned. Um, i'll be tweeting about it as well twitter.com slash. Nicole. So, yeah But lots of stuff very busy. Yeah, what is it with microsoft and google scheduling those in the same week? We need to talk to them about that. Uh, they're just Really being difficult. Yeah, they really are Yes, uh, thanks to everybody who supports this show and makes it possible That's how we're able to do the show is that you get some value out of it and you give some value back The main way to do that is patreon.com slash dtns We have some perks for you At a dollar a month you get a whole expanded show that includes everything you get here on daily tech news show Plus pre and post show of us just talking about some expanded technology topics and and other stuff So if you enjoy hearing us talk about things you might want to check that out and get the feed At patreon.com slash dtns Excellent our email address is feedback at daily tech news show dot com if you want to give us feedback Questions comments all that good stuff. Please have at it. We love your feedback. We're also live money through friday At 4 30 p.m. Eastern 20 30 utc and for more find out at daily tech news show dot com slash live We'll be back on monday with lemar wilson talk to you then Who is part of the frog pants network? Get more at frogpants.com Club hopes you have enjoyed this bro Good show and good art. Oh, thank you so much 20 30 utc very international. I like that. Thank you. We try No problem with that is we have to remember to switch it once a year when daylight's saving. That's right We know it was so funny the other day. I was having a conversation because I Time zones are very important to me. I don't know why it's just one of those things and um I mentioned something about a lannock time And my friend was like what's weird about a lannock time. It's just an hour ahead of eastern time and I was like Only half the year though and the other half had to 30 minutes ahead of eastern time And he was like mind blown Did you hear today about the north korea and south korea?  Oh north korea has agreed to to unify the same time zone The same time zone as big They they used to be on the same time zone even after the war and then north korea changed Yeah, they changed just to be Just to be different But there are like there are certain places like there's a place between Russia and napal where it's like if you go east you actually lose time like it's You know time zones. Yeah, there's some other half hour time zones Yeah, they and they just get they get strange where you're like on a map. This makes no sense And then like arizona indiana. I don't think it does it anymore, but arizona And Some of arizona. Oh, I thought it was all of arizona, but some of indiana but Oh, maybe i'm wrong about one or the other. I thought it was arizona indiana He's on central time because it's a chicago suburb So even not all of indiana is on the same time zone Time zones time zones. How do they work? How do they work? All right, i gotta go. All right. Thanks, nickle. Have a great weekend, nickle. Really good to see you later. Bye Yeah, australia has some weird ones too, enth mic I don't remember what they are But when you go like there's the The time zone that sydney and melbourne and everybody are in but then there's some weird time zones and you go west Oh, there was a really good article on courts that I read about about time zones World weirdest time zones. Hey, um, it was a linkbait thing that I got right into what are we gonna call this?  We can't hear you for some reason. Oh, you know why because I muted myself. All right Lightsabers with friends No, like like words with friends. Yeah, or you could do feel the disturbance of the vr force Oh, that's good too. It's pretty short Uh, there's also lightsaber revolution and uh Pardon me may the virtual force be with you Should it be disturbance in the ar Force of the vr force because it was augmented reality. We were talking more ar. Yeah, feel the disturbance in the avr force I like that that's your fave Yes Someone just needs bliss. Yeah. Thank you the disturbance in the ar vr force Yeah Fly it to ar done done done done Okay, so Here we go, you know, here's one of those accidental pieces of brilliance that happen from time to time I did not realize when we picked nicole's story about the lightsabers that it was may the fourth Oh my god That's why I wrote it at the top of the show Yeah, no, and then when you wrote it at the top of the show and I said it I was like, oh And then when len was like, oh, I I'm drawing a star wars thing. I'm like it all Obviously, we always meant to celebrate may the fourth This topic and this art that was the plan for the beginning. No, I thought that's why I thought that you did it The the lightsaber thing was great. Yeah And I'm sure you guys realized it Well ahead of me, but that's so funny. That's great when just you know, just being causes the right thing to happen Well, you can't help but be uh Involved in the star wars. I mean, how much of a hallmark holiday is that may the fourth be with you? I don't think it's a hallmark holiday because it's kind of come from the bottom up It started as just a bad pun and more and more people have started celebrating it And now lucas film is on board, but they that that wasn't always the case Yeah, I see I guess I mean, I'm trying to think of any other holiday that's based around uh a commercial product Valentine's day. Oh no Christmas Well, just one you mean you mean halloween halloween Um harbor day, you know trees weren't a thing until they started marketing them St. Patrick's snake driving service We drive them straight to you straight out of your house into our van. Yeah This is very interesting. Are you still reading about time zones? I am. Okay. Let's lay it on us. All right. So, okay, so We'll just start here. Um, the biggest, uh, non international dateline time gained to be found is along the 76 kilometer Uh border between afghanistan and china which gains or loses you three and a half hours at once Depending on from which direction you're traveling. That is because despite crossing five Standard time zones since the beginning of the kanya's party rule in china in 1949 All of china has been standardized to beijing time, which is utc plus eight So wait the entire country's plus eight no matter where you are, right? So depending on where you cross the border between the two countries And so when you get that far west you should be about two hours off in time zones But china only has one time zone. So you're not right Russia has been on permanent daylight savings time since the soviet union introduced it in 1930 See i'm all for that permanent just make it permanent Interesting daylight time say don't change time. Just keep it. Don't miss the time keep it lighted Yeah, you know, let's let's you know, that's the forces you can't control Don't mess with time and it I mean and it goes on and on It's just time is actually not a real thing. It's a flat circle Time is a is a emergent property of consciousness Time is actually like a um a tree with rings. That's how I see time Well the way physicists see time as is as irrelevant That's how I keep reading more and more articles where they're like, yeah time really doesn't matter And when you really get down to the physics of how things work Oh, here's another here's another good one Another anomaly uh in india, which became one single time zone for the entire country However, the seven sister states of the northeast that were semi isolated from the rest of india after the partition Sit 30 minutes behind butan and bangladesh lying to their west That means they're east of countries That are ahead of them in time zones to the west what Wait, that's that this is why we're not reacting sarahs. This is blowing our minds like I can't quite wrap my head around So it'd be like if I went it would be like you saying like to the central time California, I'm in illinois sarahs ahead of me in the time zone Because of like political stuff that happened, you know a decade or a century ago. That's crazy. That's crazy. Where is that again? In india in the northeast of india. Hmm northeast Oh that part of india That's such a corn state india corn state I don't feel like india has a lot of corn in it. It's indiana. Sorry. Ah, I got it bad joke Right, right I mean, do do ohioans have a have a thing with indianans. Oh, no, we love indianans Especially when they stay in indiana chicagoans have a thing with indianans And the rest of illinois That isn't chicago No, our our beef is with pennsylvania. Oh really Pittsburgh, you know So there's not a Cleveland Cincinnati thing. Is that that a thing? Not really. Yeah, okay. I mean, I guess No, not really In wisconsin captain jack 913. Yeah, that's true. No captain jack's right Is it because wisconsin does all the milk? All the milk, no, it's because all the rural areas around chicago Chicago because chicago has all the beef in the chicago board of trade My favorite thing in the outline chicago land area is the brat stops where you get gas and it brought worst You know the first time I ever saw it.  They gotta have brat stop But but honestly like I laughed and laughed and everyone, you know, like, you know friends from chicago kind of looked at me like You know what a bra worst is right? That's not what it looks like but not what this whole thing looks like. It looks like a brat stop Oh, but you know say what you will about chicago. Their bratwurst are amazing They really are chicago is a lovely city. What are my favorites? I will have to try one delicious pizza I like the pizza just great. Yeah, you know the thing though is um The deep dish pizza is best eaten like a slice a week because you can't really you shouldn't really eat You know, I mean, it's just it's so heavy city broad shoulders Boy deep dish man. That sounds great right now. Doesn't it though? I already feel bloated like thinking about eating it It is it's too much. It's it's my it's my favorite kind of pizza and I don't even like Wrong wrong. I don't even participate in the like is it, you know the italian style or new york style or deep like Whatever like I don't I like pizza But I mean a good deep dish Because I feel like it's like It's a casserole. I don't last me a week What is the what is new york style? Is that where you fold it over like a sandwich press where you have to fold it Yeah, it's definitely I like that too. I like all the things. I like it. There's no bad pizza. We don't need to fight We're cracking All pizza's good. Yeah, all good all good We should get into an argument about it. That's what it should be about Wait, you know what every time I bring up rounds you're enjoying the pizzas based on the experiences you bring to it No, it's based on my taste buds. I'm looking at it from a different perspective I'm coming at it from a different I guess there's certain people who just they don't like the I mean thick You know the the deep dish thick crust style is you know, it's doughy I definitely like it and some people just don't like that It's so it's well You need a doughy because you don't want it to you don't want all the sauce and everything else to break through it That's doughy because it's an homage to the people who made it Who brought their experiences God, no, I don't make a pizza in my own image. What are you saying?  Yes back in the day back in the day. There was there was definitely some Boba Lee Experiments going on in the Lane household. I tried it and I was like no, I'm just gonna order these I guess no no success. No success Do you guys have a chain called jets pizza out near you? No No That's a good pizza. That's not necessarily deep dish, but it's thick Thick pizza. I don't I was gonna have a cheeseburger after the show and now I'm like, I want pizza I like no, it has to be thin. I love thin Because you can have different types of slices I can eat three of those Used to love poshies and it's like ramen though like ramen's all good Sometimes I might want soy sometimes I might want salt sometimes I want chashu But it's all good Thick sometimes I want deep. Wow. I haven't had ramen in a while Now you're now I've switched you from pizza to ramen No, I still think pizza sounds really good. I want a deep dish pizza. Where is that in los angeles? I don't know, you know, I don't I know it exists, but I have not discovered the the good I'm telling you man burritos and pizza. I have yet to like have my Why okay, okay someone explain this to me as someone who's lived in the LA area for over a year now I've yet to find a really good can like good Mexican restaurant like equal that you would find somewhere up in the bay area Oh, please. We've already had this conversation Just haven't gone there. I just think I Roger, I get what you're saying in your area and you didn't like them like there's plenty of good Mexican restaurants All right. All right. I'll sit I'll sit you on the task mr Mr. Foodie I think you know, um, if we had to make a distinction between Northern and southern california where you know lenn maybe not you but you know, the rest of us have lived and Probably lots of Mexican food. There's just more emphasis on tacos in LA and that's cool And the tacos are great But sometimes I just want a big heavy burrito that I feel really bad about afterwards It's hard to find the mission style burrito Yeah, that's what that's what I want And apparently a lot of uh is in hollywood and echo park that we don't have it on the west side See that's yeah, so it's it's not that they're not here. We're just not near them You guys have some repas out there to try dough box again a repas. They're like a repas Yeah, it's like a rep of the repa No, it's a repa. It's like a salvatorean. I think yes. Yeah Yeah, yeah, they're you see them around we have salvatore. Oh, yeah, yeah, you know what I like I'm not sure if it's salvatorean or guatemalan, but uh papuces Papuces are Those are a rep. No, they're amazing. Yeah, I mean salvatorean Yeah, we have a place and they're yeah, papuces are really good The thankfully there's one really close place that does great papuces Yeah, we have a place like that near us called baroco Which is salvatorean? Peruvian, maybe I don't know. It's excellent dude too much man. Whoa Good food Yeah, I mean, you know, give me a tortilla and cheese I'm good to go. We also have everything else is extra here in cleveland We have really good barbecue joints like good like they brought texas here texas barbecue and it's authentic good stuff Oh my gosh So good good brisket the best so good. It's the closest you can get Without going to texas. We have a few decent barbecue places out here, but none of them are like texas No, it's just not the same. Um, have you ever been to baby blues? People love Baby blues is good. Yeah I've never been there, but I can't remember the other one. It's it's right next to a car wash Is that a barbecue joint? Baby blues? Yeah. Yeah. Yeah It's near Tom and my part of town Uh, so I think I'm next to a car wash. I used to have a good, uh fried chicken place until they moved Like bubbles or something? I don't know. Oh, yeah. Yeah. Yeah. I know it I'm still on the deep dish pizza that thing. I think that's that's good. Oh, that sounds so good right now Someone in the chat room mentioned blue cheese deep dish pizza Bubbles, I like blue cheese. I like deep dish pizza. I don't know if I'd like those two things together Yeah, I'm gonna pass on that one What is your take on cheese steaks? How do you feel about those? Oh, filly cheese steak. Yeah It's a food I can eat once a quarter like every three months I can have Roger has a quarterly filly cheese steak report. It's it's a very, um See there's certain things I can only eat in small amounts due to health age mainly health reasons So Roger's filly cheese steak consumption rose two percent of this quarter I know enough To know that if you like if there's a really good place because I know somebody who grew up in filly And really cares about these things that you say they when they ask you what are we out? It means onions Uh, no, uh, well the other thing is uh, do you want whiz or no whiz? Wait cheese whiz like whiz. Yeah. Oh, yeah, this was this is like this is you know, do you want it with or without? And that's specifically meaning onions. What about mushrooms? I love mushrooms. I mushrooms I love mushrooms, but I don't know if that's like Yeah, you know That's the way to be I've had many good filly cheese steaks in my life Uh, the best one I ever had was in Philadelphia though. Mm-hmm. Yeah, and I only had one Did you go to did you go to pat and geno's or did you go to the? I should have known you asked because I don't remember I went to the other place. I did not make it to pat and geno's All right, uh On that note any final food words for our audience before I I hope everybody has a wonderful, you know dinner well Yeah, well goodbye live video. We're sorry. We made you gain weight.