I’ve been reading a lot of BS lately. No, I’m not talking about blood sugar. It’s brain science that’s captured my attention: understanding how the human brain works, why we do the things we do, and what common illusions often lead us astray.
What I want to talk to you about today, though, is foam insulation and global warming. But first, we have to talk about calamari.
Have some calamari
This has nothing to do with any visual similarity between calamari tentacles and grey matter. Instead, let me relate a story first told on This American Life in 2013. Let’s say you go to a restaurant and order fried calamari. The server brings it and you and your friends start munching away. Well, all but one of you anyway.
Your friend Kim is just sitting there, not partaking of the fried delicacy you’re all enjoying so much. Even worse, he’s grimacing while watching the rest of you eat. So you ask him what’s up … and then you wish you hadn’t.
Calamari served in restaurants, he tells you, is often not calamari at all. It’s really hog rectum! Farmers package it as imitation calamari and that’s what a lot of restaurants serve now, he says.
Disgusting, right? A lot of people who have heard that story, first taken mainstream on that 2013 This American Life episode, think so. The truth, however, is that there’s really no evidence to support that claim. It’s an urban legend. So will you eat calamari tonight?
I’ll come back to the calamari in a bit, but first let’s look at foam insulation and global warming. I promise that everything will make sense when I’m done here.
Foam insulation and global warming