Costco Sells Caskets?! Plus: Brunch on Trial & the Truth About Farmed Salmon

George Duran and food writer Karla Walsh open the fridge on the stuff nobody says out loud.First up: the genuinely unhinged things Costco has sold in bulk — gold bars, six-foot nutcrackers, 72-pound wheels of Parmesan, buckets of apocalypse food, and yes, caskets💀💰 (buy one, get a free divorce certificate, apparently).Then brunch goes on trial. Is it a real meal, or just an excuse to charge $20 for eggs the head chef was too hungover to cook? George has a theory.In "Trend or Trash," Dubai chocolate gets the treatment, followed by a round of "Dubai or AI?" — where Karla has to guess which absurd chocolate mashup is real and which one ChatGPT invented.Finally, aquaculture scientist Dr. Stefanie Colombo (Dalhousie University) settles the farmed-vs-wild salmon fight for good — including the part where modern salmon farms use underwater cameras and fish facial recognition.Grab a snack. Stay hungry.TakeawaysCostco has sold some genuinely deranged things in bulk: gold bars, six-foot nutcrackers, 72-pound Parmesan wheels, apocalypse-food buckets, and actual caskets.George's brunch theory: you're overpaying for eggs the head chef didn't even cook — he's hungover from Saturday night, so the underlings are on brunch duty.America's brunch scene has produced a Bloody Mary with a whole lobster hanging off it, one topped with an entire fried chicken, and a $2,000 lobster frittata."Dubai or AI?" proves the internet has tried Dubai-chocolate everything — burgers, wings, ramen, even pickles — and most of it is real.The farmed-vs-wild salmon panic is mostly myth. Dr. Stefanie Colombo makes the case for "farmed AND wild": similar nutrition, better availability, smaller footprint.Salmon farms run on tech you wouldn't expect — underwater cameras and biometric "facial recognition" that IDs individual fish by their freckle patterns.Links referenced in this episodealwayshangrypodcast.comCompanies, people mentioned mentionedCostco, Dairy QueenWhole FoodsCinnabonAuntie Anne'sDalhousie UniversityAquaculture Nutrition