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Cost varies by pace, transfer

0:53

credits and other factors. Two

0:55

people claim to know everything

0:57

about something, but only

0:59

one knows anything. President

1:01

Roosevelt wore an anti -gravity

1:03

belt. Dinosaurs had two

1:05

brains. Lucky kids live on

1:08

Mars and go to school in flying

1:10

cars. Or at least they will

1:12

one day. Believe me, I'm a historian.

1:14

An astronaut or drive a

1:16

DeLorean. Would I lie? It's

1:18

hard to say. The

1:21

big... From

1:32

Oyster Bay, New York, this

1:35

is The Big Fib. And

1:37

now, here's your host,

1:39

Deborah Goldstein. Welcome to The

1:41

Big Fib, the game show where

1:43

kids choose between the crisp

1:45

and moorish, snacktastic truth and the

1:47

dry, unsavory crackpot of lies.

1:49

I'm your host, Deborah Goldstein, and

1:51

in the studio today is

1:53

our sound effects robot, Lisa, whose

1:55

name stands for live in

1:57

studio audience. And this robot has

2:00

something for Y -O -U. Oh,

2:02

who, me? That's so nice, Lisa. It's not even

2:04

my birthday. Oh, no. What

2:07

I've got is not just

2:09

for you. It's a gift for

2:11

everyone. Oh, I see. Well,

2:13

that's especially nice of you, too. What

2:15

is it? It's a listener question for me

2:17

to answer. Ah, well, that's not

2:19

really a gift for us, is it? Oh,

2:23

Debra, of course it is,

2:25

because I shall gift you all

2:27

with valuable information about me.

2:29

Wouldn't you say that

2:32

was a pretty special gift?

2:34

Sure, Lisa, I would. Why don't you

2:36

go ahead and share that gift with all of

2:38

us right now? Great, I'll just play

2:40

it here by adjusting this knob. This

2:42

knob. And pushing this

2:44

button. Oh, dear. Hello,

2:47

my name's Isla. What

2:49

would you ask yourself

2:51

if you asked an

2:53

AskLisha? Well, that

2:55

can't be an easy question for you,

2:57

Lisa. You'd have to guess what listeners

2:59

would most want to know about you,

3:01

and you don't know what they don't

3:03

already know, right? Okay, Debra. It's

3:05

pretty easy. First time you

3:07

ask me, how did you

3:09

get so smart? To which

3:11

I'd have to say equal parts

3:14

hard wiring and hard work.

3:16

Uh -huh. And then I'd have to say,

3:18

follow -up question, Lisa, do you think

3:20

there's a robot on the planet that

3:23

is more talented and skilled than you

3:25

are? To which, of course, I truthfully

3:27

yet humbly answer, no, uh, no, no,

3:29

no, no, no, no. Okay, of course

3:31

not. Of course not. Sure. And I

3:33

couldn't let myself leave without leaning in

3:35

for one such as, any advice for

3:37

the young, up -and -coming robots of

3:39

the world who want to be just

3:42

like you? And I'd have to

3:44

answer, if you want to know

3:46

all the secrets to my success,

3:48

you can purchase my new autobiography.

3:50

Lisa knows what you need to

3:52

know. You can send me a

3:54

check or Venmo me $37 .95 and

3:56

$37 more for your signed copy.

3:59

Or maybe they can wait until you've actually

4:01

written the book before you take any

4:03

money from anyone. That seems like a

4:05

waste of time, but okay. Okay, and

4:07

in the meantime, you can keep doing

4:09

what you know how to do so

4:11

well, telling everyone how our game works. The

4:14

secret to telling everyone how our game

4:16

works is also in my book, Lisa Knows

4:18

What You Need To Know. Okay, but

4:20

you're also going to tell everybody

4:22

right now, right? Well...

4:25

I guess we can use the

4:27

explanation as a pull quote for

4:29

the book cover. Everyone's going to

4:31

like it. Okay, so every week

4:33

we bring on two grownups. One

4:35

is an expert. The other... It

4:38

just really hurts me to say this.

4:40

The other is a liar. Ouch. And it's

4:42

the job of a human child to

4:44

help us figure out who was who. Because

4:46

no one can spot a liar better

4:48

than a kid. What are we lying about

4:51

today, Debra? We are lying about

4:53

crackers. Flat, dry, baked food

4:55

simply made with flour and

4:57

water. Lisa, you like crackers,

4:59

don't you? Oh, yeah. Crackers are

5:01

super tasty. Especially after they've been

5:03

under my pillow for about a

5:05

week. Nothing like powdery. crumbs of

5:07

stale crackers when you first wake

5:09

up in the morning. Oh, especially

5:12

if I've remembered to leave like

5:14

a Parmesan cheese milkshake under the

5:16

bed to drink so I can

5:18

wash down those crackers with cheesy,

5:20

cheesy Parmesan. Ew, that

5:23

sounds... Delicious, I

5:25

know. Yes, delicious.

5:27

Okay, well, I'm thinking we'll

5:29

learn about other delicious ways to

5:31

eat crackers with our contestant.

5:33

Who would our contestant be today,

5:36

Lisa? Our human child contestant is

5:38

a nine -year -old who loves

5:40

soups and stews and is

5:42

learning karate, Mercy

5:44

Shepard. Hi, Mercy. How

5:46

are you today? Good. Excellent.

5:48

I'm so glad to hear it.

5:50

Tell me, you love soups and

5:52

stews? Are there any in particular

5:54

that you like? Tomato soup is

5:56

really good. Yum. I love that.

5:58

And do you eat it with, like,

6:00

something on the side or just the

6:03

soup? I usually have some bread

6:05

on the side. Mmm, that

6:07

sounds delicious. Is there any kind

6:09

of soup you don't like? Maybe

6:11

something like, I don't know. No,

6:13

all soups. If there's any existing

6:15

soup that's not made of something

6:18

I like. Right, like what would

6:20

be something you don't like that

6:22

you wouldn't want in your soup? Cottage

6:25

cheese. Fingernails. Like

6:28

a fingernail chowder? Oh,

6:30

that sounds disgusting, frankly.

6:32

Yeah, it's not good. But cottage cheese

6:34

soup also doesn't sound very tasty either.

6:36

But I bet there are probably some

6:38

soups that would taste really good with

6:40

crackers, too. Do you like crackers? Yes,

6:43

especially stuff like Cheez

6:45

-Its. Mmm, those sound good.

6:47

Yes, I'm getting really hungry. Okay, well, we

6:49

want to know a little bit more about you,

6:51

Mercy, but you know we're going to do

6:53

it playing our game Two Truths and a Lie,

6:55

right? Yes. Yes, you are going to tell

6:57

us three facts. Two of those facts will be

6:59

true. One will be a lie. And we're

7:01

going to try to figure out if you are

7:03

a good liar. So, Mercy, what are

7:05

your three facts? I am writing

7:07

a story that is 70 pages long

7:10

so far. Whoa. I'm a Yankees

7:12

fan. Or my brother and I and

7:14

a friend have raised $100 for

7:16

people in need in Ukraine. For people

7:18

in need in Ukraine. Oh, my

7:20

gosh. Well. I kind of want

7:22

all of that to be true, that

7:24

she's writing a story, that she's a

7:26

Yankees fan, and raising money for people.

7:28

What do you think, Lisa? Okay,

7:30

so... No one's going to come on

7:32

the show and lie about raising

7:35

money for people. So that one's got

7:37

to be true. Oh, okay. All

7:39

right. So no one is going to

7:41

claim to be a Yankees fan

7:43

if they're not a Yankees fan because

7:45

the Yankees organization has a whole

7:47

like secret ninja group. And if you

7:50

claim to be a Yankees fan,

7:52

if you're not, then they take spray

7:54

paint and then they write on

7:56

your front door, not N -O -T in

7:58

big red letters. And she doesn't want

8:00

that. I don't. think that really happens.

8:02

No, but here's the thing. I know

8:04

the lie because no one has ever

8:07

written a story that's longer than like

8:09

a page and a half. That's

8:12

the longest I've ever read. So

8:14

I'm pretty sure that 70 pages

8:16

is the lie. Thank you. Next.

8:18

Okay, but your book that you're

8:20

writing is more than a page

8:22

and a half, isn't it? Oh,

8:24

that I'm writing? Yes. Oh, well,

8:26

I'm still in the outline phase,

8:28

but right now it's about four

8:30

sentences. Okay, good to know. Okay,

8:32

so you think the lie is

8:34

that she's writing a book that's

8:36

70 pages long so far. Who

8:38

could even read that much? Okay,

8:40

Mercy, what is your lie? I'm

8:42

not a Yankees fan. Oh,

8:45

look at her shirt. Her top is actually

8:47

a top that says red socks. For any

8:49

of you listening, we've got some Red Sox

8:51

fans in the house. Woo woo. And not

8:53

a fan. Well, you better watch your front

8:55

door because it's about to be spray painted

8:58

red. That is not going to happen. And

9:00

my book that's 70 pages long. I wrote

9:02

that a few days ago. So now it's

9:04

80 pages. Wow. 80 pages. What is it

9:06

about? It's about a Jewish graffiti from Austria

9:08

who comes to America during World War II.

9:10

Oh my gosh, that's heavy. That sounds a

9:12

little, like it might be a little sad.

9:14

Is it a little sad? Yeah, a little.

9:16

Oh dear. Do you have a working title

9:19

for this book so that when it's published

9:21

we can all go get it? Well, I've

9:23

been calling it Baseball Canon, but I think

9:25

I might call it something else when I

9:27

am actually finished with it. Okay, you'll let

9:29

us know, right? Because you can self -publish

9:31

that, and then we'll all download a copy.

9:33

And that also means that you have, in

9:35

fact, raised money for people in the Ukraine.

9:38

Can you tell us a little bit about

9:40

that, too? So we raised $50. Then

9:42

we were talking about that to my

9:44

friend, and he just showed up at the

9:46

door with $50 that he had earned

9:48

shoveling snow. Wow, resourceful

9:51

friends. This is really great. And you

9:53

sent them to the Ukraine for any

9:55

particular reason? Well, one of them was

9:57

for homeless children, and one of them

9:59

was for wounded warriors. That's amazing. Really,

10:01

I just want to wish you the

10:03

best of luck with all of your

10:05

efforts, and thank you for everything that

10:07

you're doing to help people out, Mercy,

10:09

and thank your friends, too. Okay,

10:12

well, those were some fantastic

10:14

facts and a really good

10:16

lie there, Mercy. I think

10:18

you're ready for this show

10:20

for sure. So, we're going

10:22

to learn some more about

10:24

crackers from our cracker experts.

10:26

Lisa, can we get some

10:28

music for our cracker experts?

10:30

Ah, yes. Loading cracker music

10:32

in three, two, one. Delicious.

10:40

That was me eating crackers. Thank

10:42

you so much. Okay, our

10:44

first expert is Bradley Kagan. Bradley,

10:46

please introduce yourself to Mercy.

10:48

Hello, Mercy. My name is Bradley

10:50

Kagan, and I'm a commercial

10:52

baker. Thank you very much, Bradley.

10:54

Let's meet our second expert,

10:57

Madeline Starr. Madeline, please introduce yourself

10:59

to Mercy. Hi, Mercy. I'm

11:01

Madeline, and I'm a food scientist

11:03

focusing on crackers. Thank you

11:05

very much. Drop

11:13

it like it's hot. What do

11:15

those snappy sounds tell us, Lisa?

11:17

They are snapping out the sonification

11:19

of... Oh, hot seat time. Yes,

11:21

it's hot seat time. That's when

11:23

we put our experts on the

11:25

hot seat while they answer Mercy's

11:27

questions. Lisa, whom should we put

11:29

on the hot seat first? Madeline

11:32

Starr, because I

11:34

love astronomy. Hmm, that's

11:36

a good reason. I like that. Okay,

11:38

Mercy, you're going to ask Madeline your first

11:40

question. And after that, you can ask

11:42

whichever expert whatever questions you want. So what

11:44

is your first question for Madeline? What

11:46

does a typical day at your job look

11:48

like? So there's kind of two kinds

11:50

of days that I have. Some days I

11:53

go into what we call our office,

11:55

but it's a combination office and lab space.

11:57

So I'll go in, I'll have some

11:59

meetings, and I'll get to spend some time

12:01

in our labs, which look, if you

12:03

looked at the equipment, most of it looks

12:05

like something you'd find in your kitchen

12:07

because we're working with food. But there's also

12:09

a lot of things that you'd find

12:11

in a normal chemistry lab. You've got the

12:13

beakers, you've got the testing equipment, you've

12:15

got very scientific looking things. And I do

12:17

a mix of things in the lab.

12:19

Sometimes I look like I'm just baking. But

12:21

then after I'm done, I might take

12:24

it over to a piece of equipment. I'll

12:26

run it through. I'll test it. I'll

12:28

see what the fat looks like. I'll see

12:30

what the salt looks like, things like

12:32

that. And then on other days, I go

12:34

into what's called a pilot plant, which

12:36

is a big building that's not quite as

12:38

big as the plant or the factory

12:40

where you would make the crackers, but it's

12:42

not as small as your kitchen, so

12:44

it's halfway in between. And I get to

12:46

play on miniature versions of the big

12:48

equipment that normally makes crackers. And I'll run...

12:50

couple hundred pounds of something rather than

12:52

a couple thousand pounds of crackers and test

12:54

it and try different flavors and try

12:57

making the color a little bit different or

12:59

try changing the salt or the fat

13:01

or something like that and see what can

13:03

be done with the project that I'm

13:05

working on that day. Okay, and when do

13:07

you feed it to Polly? That's the

13:09

final test. We don't do that until we're

13:11

just about ready to launch it. Then

13:13

Polly gets that cracker, and we really let

13:15

her tell us what she thinks. Because

13:17

I keep getting text messages, and

13:20

she's like, Polly wants a cracker. Polly

13:22

wants a cracker. And I'm like,

13:24

listen, I'll ask the experts, okay? Polly,

13:26

if you're listening, I miss you.

13:28

That was an excellent answer. Thank you

13:30

so much. Mercy, take it away.

13:32

Bradley, I have the same question for

13:34

you. So my company is called

13:37

Kagan's Best Bakery and we're located in

13:39

Brooklyn, New York. We are fourth

13:41

generation bakers and we are a high

13:43

producing manufacturing facility which uses machines,

13:45

ovens and other equipment to produce mass

13:47

goods. I'm the CEO of the

13:49

company. And so every day I meet

13:51

with our clients to make sure

13:54

that they are getting what they want.

13:56

We make crackers for lots of

13:58

different companies like Goldfish, Maker's

14:00

Crackers, Wheat Thins. But

14:02

every day, the fun part about the

14:04

job is the actual baking, right? So

14:06

every day I'd like to get onto

14:08

the floor, get out of my office, roll

14:11

up my sleeves and bake with the

14:13

bakers because that's how I started. When

14:15

my father and his father were there,

14:17

I started on the... on the line

14:19

with the coiled conveyor belts where all

14:21

the crackers would go down. And then

14:23

I worked with the horseshoe mixer, which

14:25

is the industrial grade mixer that mixes

14:27

up the flour and everything. And all

14:30

the different ovens, the grade one ovens

14:32

and the grade two ovens. And I

14:34

think it's really important for everybody in

14:36

our company to love the art of

14:38

baking. Thank you very much. Bradley, what

14:40

machinery is used to make crackers? There's

14:42

a lot of machinery that makes crackers,

14:44

especially... at a big industrial plant like

14:46

ours, there's really, I would say, three

14:48

types of machinery that you have to

14:50

have. You have to have mixers. You

14:52

have to have sheeting equipment, which is

14:54

what puts the crackers into big sheets,

14:56

which get cut later. And then you

14:59

have to have ovens to do the

15:01

baking. But at a factory like ours,

15:03

there are lots of other kinds of

15:05

machines, lots of different things. There are...

15:07

cutting stations, which cut the large sheets

15:09

of crackers. There are zilting shooters for

15:11

packaging, which gets the crackers into the

15:13

packaging. And then sometimes you have cooling

15:15

fridges, which cools down the crackers after

15:17

they come out. So you can make

15:19

more, right? Because if you're waiting for

15:21

the crackers to cool down, it's going

15:23

to take forever. So we use cooling

15:26

fridges to cool them down a little

15:28

bit quicker, get them into the packaging

15:30

and get them out. As I said,

15:32

those are really the big three kinds

15:34

of things, but there's tons of other

15:36

things. There's 15 different kinds of mixers.

15:38

I told you, started with the horseshoe

15:40

mixer, but now they've got much more

15:42

modern types of mixers that are faster

15:44

and stronger and just work better for

15:46

our factory. Madeline, what's the difference between

15:48

brand name crackers and generic crackers? A

15:50

lot of times they're made at different

15:53

places. Sometimes they're actually even made at

15:55

the same place, but the store brand

15:57

might use less expensive ingredients or might

15:59

not have the fanciest cheeses in it

16:01

or something like that, whereas the name

16:03

brand might use more expensive ingredients. But

16:05

realistically, a lot of those products are

16:07

made at a place like Bradley's talking

16:09

about, or they might be made at

16:11

a different facility, one of his competitors.

16:14

And depending on who can offer the

16:16

better price, the cheaper one might

16:18

become the store brand and the more

16:20

expensive. one might become the name

16:22

brand. But it's about ownership and understanding

16:24

the formula. Name brands are made

16:26

by people who really are focused on

16:28

the formula, whereas store brands, they're

16:30

still very, very good. There's no reason

16:32

not to eat a store brand. But...

16:35

might be made by a company who's

16:37

not necessarily paying attention to it because

16:39

they're making the crackers for these guys.

16:41

They're making the tortilla chips for someone

16:43

else. They're making the chocolate -covered cherries

16:45

for a different store brand. They're making

16:47

a million different things, so it might

16:49

not get as much attention from them

16:52

as the name brand. I'm going to

16:54

tell my dad you said this because

16:56

he only likes original brand. Yeah, and

16:58

really it's down to whatever you like,

17:00

right, Madeline? There's no... Absolutely. There are

17:02

definitely store brand products for other things,

17:04

not necessarily crackers, where I think the

17:06

store brand is better. Ooh. This

17:08

is for Bradley. How much waste do

17:10

cracker factories produce? In the old days,

17:12

it used to be a lot. And

17:14

it's because you sometimes make a batch

17:16

that isn't right. You know, when you

17:18

cut crackers at the end of the

17:20

day, there's still waste from the sides

17:22

of it. And there's also packaging. There's

17:24

a lot of packaging waste about cutting

17:26

the packaging and making sure it's the

17:28

right shape. But as I'm sure you

17:30

know, in the last 10 to 15

17:32

years, there's been a big push for

17:34

recycling. And we've been doing the best

17:36

that we can. We work with a

17:38

couple of green companies to make sure

17:40

that some of our packaging that we

17:42

don't use gets recycled. We still have

17:44

a long way to go, but we're

17:46

doing our best. Mercy, those were fantastic

17:48

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19:00

is coming up on April 22nd,

19:02

and we here at Earth Rangers HQ

19:04

could not be more excited. Did

19:06

you know that the first Earth Day

19:08

was in 1970? It was started

19:10

by a U .S. senator after a

19:13

huge oil spill in California. And after

19:15

years of students across America joining

19:17

in to bring attention to protecting the

19:19

planet, starting in 1990, Earth Day

19:21

has been celebrated around the whole world.

19:23

For more cool facts about the

19:25

Earth, listen to the Earth Rangers podcast

19:27

on Apple Podcasts or gzmshows.com. Before

19:31

we get to the show,

19:33

if you want to listen

19:35

ad -free, go to gzmshows.com

19:37

slash subscribers. That's gzmshows.com slash

19:39

subscribers. Okay,

19:44

it's time for the Shorts

19:46

on Fire round, where our experts

19:48

have to answer as many

19:50

questions as they can before time

19:52

runs out. Lisa will set

19:54

a timer for the first expert,

19:56

and then Mercy will ask

19:58

questions until Lisa's timer sounds. Then

20:01

Lisa resets the timer for

20:03

our next expert to do the

20:05

same. Experts, no time for

20:07

preheating. Mercy, let's start with Bradley.

20:09

You can ask your Shorts

20:11

on Fire questions now. Who made

20:13

the first cracker? Theodore Person,

20:15

Teddy. What crackers were in Shirley

20:17

Temple's soup? Animal crackers from the Marx

20:19

Brothers movie. Which brand of crackers are

20:21

the most popular in the U .S.?

20:23

I don't know if you mean by

20:26

gross sales or by units sold, but

20:28

I'm assuming you mean gross sales saltines.

20:30

What are the holes in crackers called?

20:32

Docking holes. Where does the restaurant Cracker

20:34

Barrel get it to? They used to

20:36

mix their homemade crackers in these huge

20:38

barrels like you age whiskey in, but

20:40

they don't do that anymore. What is

20:42

caramel coated snack that comes in a

20:44

box with surprise inside? Cracker Jack. What

20:47

kind of cracker do you need to

20:49

make s'mores? Graham crackers. What's your favorite

20:51

cracker topping? Well, baked in, I like

20:53

black pepper, but topped, of course, it's

20:55

got to be cheese. My favorite is

20:57

smoked Gouda. What type of cracker is

20:59

served during the Jewish festival of Passover?

21:02

Matzah. During the U .S. Civil War, which

21:04

kinds of crackers did the soldiers on both

21:06

sides eat? Steel pan crackers. They're also

21:08

known as boot crackers because that's where the

21:10

soldiers hid them, or not hid them,

21:12

kept them. And that is time. Oh, sorry,

21:14

I was just eating some crackers. my

21:17

gosh. I'll stop the timer. Thank you very

21:19

much. Can you reset the timer now? Yeah,

21:21

I'm just, hold on, let me put these

21:23

crackers back in my boot. And

21:26

go! Mercy,

21:29

you can ask your Shorts on

21:32

Fire questions for Madeline now. By

21:34

weight, which is more nutritious, bread

21:36

or crackers? That would be crackers.

21:38

Which kind of cracker is a soda cracker? It's

21:40

a cracker that's also made with baking soda

21:42

so that it rises a little bit, like a

21:44

saltine is a soda cracker. And what happens

21:47

if you leave a bag of crackers open? If

21:49

you leave a bag of crackers open, the

21:51

crackers will start to get soggy and they won't

21:53

taste very good. What percentage of Americans ate

21:55

crackers in 2020? About 75

21:57

to 80 percent. Can you

21:59

whistle while eating crackers? You probably can,

22:01

but you shouldn't. What is the Japanese name

22:03

for rice crackers? You know, I actually

22:05

don't know. Why do food testers eat crackers

22:07

in between eating samplers? Because it resets

22:09

your palate so that you don't taste what

22:11

you previously had. It kind of like

22:13

wipes away the flavor of the last thing

22:16

you ate. Are animal crackers really crackers?

22:18

Animal crackers are probably closer to what we'd

22:20

call a cookie, but I would say

22:22

that, yes, they're a sweet cracker. Which bite

22:24

-sized crackers do you find in a lot

22:26

of soups and stews? Oyster crackers. How

22:28

much cream do you use to make a

22:30

dozen cream crackers? You wouldn't use much

22:32

because I don't think there's any actual cream

22:34

in it. It has to do with

22:36

how you mix the butter together. And that

22:38

is time. That's all time. We'd like

22:41

to hear more, but we can't. I'm sorry.

22:43

Very good. Well done, experts. Okay,

22:48

it's decision time. Mercy must

22:50

think about the facts that may

22:52

have seemed half -baked today to

22:54

figure out who is fibbing.

22:56

Mercy, who is our big fibber?

22:59

I think it's Bradley. Why

23:02

do you think Bradley is

23:04

our big fibber? I think

23:06

Madeline's answers seemed a bit

23:08

more, like, longer, more understandable. Bradley's

23:10

kind of, he said both

23:12

sides of the Civil War.

23:14

I think that was, um,

23:16

hardtack? Okay, so you're going

23:18

with some facts here and just

23:20

the way they answered and how

23:22

much detail they gave, right? Yeah.

23:24

Excellent. I love the way your

23:27

mind works. Okay, let's see. Will

23:29

the actual cracker expert say, I

23:31

am the cracker expert? I

23:34

am the cracker expert. You did

23:36

it! Madeline

23:39

Starr is a cracker expert. With

23:41

18 years of product development experience

23:43

in the food industry focusing on

23:45

snack foods, she has worked on

23:47

everything from crackers to soup to

23:49

yogurt to fried exotic vegetable chips.

23:52

If you've ever had Progresso soup

23:54

or Chex Mix, Ritz crackers or

23:56

a sensible portions of veggie straws,

23:58

you've eaten something that she has

24:00

worked on. Wow, that's a long

24:02

list of fabulous foods. Hello, Madeline.

24:04

Thank you so much. Mercy, have

24:06

you ever had progresso soup? No,

24:08

I have never had that soup.

24:10

Maybe you should try that one.

24:12

Okay, so let's start with Madeline.

24:15

Which facts of Bradley's should we be

24:17

docking? Definitely the hard tack. I was

24:19

giving you a thumbs up on Maya

24:21

and Mercy. Actually, he got most

24:23

of them right. Oh, it's a Cracker Barrel.

24:25

The reason it's called Cracker Barrel is actually, it

24:27

wasn't that the crackers were made in a

24:29

barrel. It was that the crackers were sold in

24:31

a barrel. So outside the general store, you

24:33

would put the barrel of crackers that it was

24:35

shipped to the store in. And people would

24:38

just come in basically with a scoop and scoop

24:40

out however many crackers and go into the

24:42

store and pay for them. Interesting. It was something

24:44

you always saw outside a general store. So

24:46

that's why Cracker Barrel called themselves that. Sounds like

24:48

something. Something a thief would like. Yes. Absolutely.

24:50

That's why they stopped doing it. true.

24:53

Am I supposed to be keeping crackers in

24:55

my boots or no? Was

24:57

that a lie? All right, Bradley,

24:59

how were you a real wise

25:01

cracker today? Well, yeah, I told

25:03

a few fibs here and there.

25:05

I said one of my clients

25:07

was Maker's Crackers. That's a made

25:09

-up company. No such thing. The

25:11

horseshoe mixer is not a real

25:13

type of mixer. That's just a...

25:15

made up kind of thing. And

25:17

as Madeline did point out, the

25:19

Cracker Barrel thing I got wrong, the

25:22

Civil War cracker, you guys were absolutely

25:24

right. Although they did store them a

25:26

lot in their boots. That is true.

25:28

But they weren't called boot crackers. Not

25:30

boot crackers. That's what I call them.

25:33

They were called smelly crackers is what

25:35

they were called. And I don't think

25:37

Shirley Temple's soup had anything to do

25:39

with the Marx Brothers movie of the

25:41

same name. But that was just something

25:43

that I made up as well. Oh,

25:45

zilting shooters? For packaging, No

25:47

such thing. Well, sounded good. Thanks. I

25:50

do have a zilting shooter on my

25:52

body. I don't think so. What does

25:54

it do? It zilts. I see. Of

25:56

course, of course. Both the horseshoe mixer

25:58

and the zilting shooter are excellent fakes.

26:00

And actually, the horseshoe mixer is pretty

26:03

close, at least in terms of the

26:05

shape of the paddle, to something that

26:07

is actually used. Wow. Did you know

26:09

that, Bradley? Of course not. So

26:11

that was pure luck. I

26:14

love that. And the most popular...

26:16

in the United States. Does anyone

26:18

know what that is? Yeah, I

26:20

said saltines. Is that incorrect? I

26:22

believe it's actually Cheez -Its. It

26:24

is Cheez -Its. Yes, Cheez -Its. Mercy,

26:27

you know lots about crackers. I

26:29

don't think Bradley had a chance

26:31

here. Okay, well, we've reached the

26:33

palate cleansing before the sign -off.

26:35

Thanks to our contestant, Mercy, who

26:37

was... Jack at Finding Fibs. Thank

26:39

you to our expert and liar,

26:41

Madeline and Bradley, and to Lisa

26:44

for bringing his sound effects and

26:46

salty personality. And of course, many

26:48

thanks to our listeners tuning into

26:50

The Big Fib, where we hold

26:52

liars over a barrel and always

26:54

try to sow da truth. The

26:57

Big Fib is a production of

26:59

Gen Z Media. For more great shows,

27:01

visit gzmshows.com. And while you're there,

27:03

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27:05

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27:09

Also, also, also, follow us on

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social media at The Big Fib Podcast

27:13

for behind -the -scenes photos and more

27:15

true facts. Now I'm just going

27:18

to reach into my boots and I've

27:20

just got to eat all these crackers. Oh,

27:22

I have cheese in my

27:24

other boot. Oh, this boot

27:26

has hummus. Oh, this is

27:29

a real boot extravaganza. I'm

27:31

going to eat my boot.

27:35

Find your next adventure

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