What are some Gross Things People Eat?

Summary

Who Smarted? – “What Are Some Gross Things People Eat?” (November 7, 2025)

Episode Overview

In this lively, humorous, and slightly hair-raising episode, host Adam Tex Davis and food scientist Dr. Spencer Saalbach explore the world of dangerous and “gross” foods that people eat—some accidentally, some as delicacies, and some out of pure adventure. Along the way, they highlight everyday foods with hidden dangers, reveal deadly delicacies from around the globe, and sprinkle in fun trivia for listeners to guess. The episode cleverly blends food science, history, global cuisine, and cautionary tales in a way designed to educate and entertain curious kids and their grownups.

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Key Discussion Points & Insights

1. Introduction: “Dangerous Food Fest” at Clancy’s Clam Bar

• Setting: Adam enjoys clams at a lively seafood restaurant, joking with Dr. Saalbach about the risks of raw seafood.
  • “That’s a lot of raw seafood. Oh, boy. I sure hope I don’t get sick.” (Adam, 02:51)
• Dr. Saalbach reassures that fresh clams are safe, but Adam’s inquiry pivots: Are there common foods that can poison people?

2. Rhubarb Pie – Not as Innocent as It Looks (05:01)

• At Patty’s Pie Emporium, Dr. Saalbach reveals rhubarb leaves are toxic.
  • “Not only do rhubarb leaves not taste good, they're also poisonous.” (Dr. Saalbach, 05:50)
  • The poison is oxalic acid—“If consumed, oxalic acid can lead to vomiting, stomach cramps, and, in extreme cases, kidney failure.” (Dr. Saalbach, 06:04)
• Takeaway: Only the stalk is used in pies (safe), and the tiny amounts in stalks aren’t harmful.

3. Foraging for Mushrooms – Beauty and Deadliness in the Woods (07:07)

• Some mushrooms are edible, but many are deadly and often look similar.
  • Quiz: “Which of these is an actual name of a poisonous mushroom? ... The answer is all three. They’re all types of poisonous mushrooms.” (Adam & Dr. Saalbach, 07:19-07:34)
• Dangers of “Death Cap,” “Skull Cap,” and “Destroying Angels” – Can cause vomiting, diarrhea, liver/kidney failure, and death.
• The false morel looks like the edible morel, but contains gyromitrin, which breaks down into a chemical used in rocket fuel—“Monomethyl hydrazine is actually used in rocket fuel.” (Dr. Saalbach, 08:46)
• Death cap is most dangerous:
  • “The death cap’s poisons stand up to cooking ... over 50% of people who’ve consumed the death cap mushroom die.” (Dr. Saalbach, 09:14–09:51)
• Memorable Moment: Adam’s urgent PSA—“Never, ever, ever eat a wild mushroom that you find in the woods.” (Adam, 09:51)

4. Pantry Surprises: Nutmeg and Stone Fruit Seeds (10:23)

• Nutmeg:
  • Grated on desserts, but in large quantities, it “can actually be poisonous.” (Dr. Saalbach, 10:43)
  • Contains myristicin—cause hallucinations if consumed in large amounts.
  • “For nutmeg to be truly poisonous, you’d need to eat at least 50 grams ... Most recipes call for half or a quarter teaspoon.” (Dr. Saalbach, 11:16)
• Stone fruits: (e.g., peaches, apricots, cherries, plums)
  • The pits contain amygdalin, which turns to cyanide in the body.
  • “Accidentally swallowing one or two cherry pits won’t harm you. But just to be safe, stick to the fruit itself.” (Dr. Saalbach, 12:41)

5. Dangerous Delicacies People Eat for Thrills (14:42)

• Travel to South Korea:
  • San-nakji (live octopus):
    • “ ... the still moving tentacles can grab at your throat, increasing your risk of choking to death.” (Dr. Saalbach, 15:27)
• Most Dangerous Food in the World: Fugu (Pufferfish) – Japan (16:34)
  • Contains tetrodotoxin; must be prepared by highly trained chefs.
  • “The most poisonous parts are the liver, eyes, and skin ... If you eat a poisonous section ... you become totally paralyzed. You cannot move or speak, but you're fully conscious the whole time.” (Dr. Saalbach, 17:09–17:42)
  • Statistics: “From 1993 to 2006, there were 23 reported cases of fugu poisoning, but only one took place at a restaurant.” (Dr. Saalbach, 18:12)
  • Both hosts opt out: “Yeah, no fugu for me.” (Adam, 18:12)

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Notable Quotes & Memorable Moments

| Timestamp | Speaker | Quote | |-----------|-------------------------|-----------------------------------------------------------------------------------------------------| | 02:39 | Adam Tex Davis | “That’s a lot of raw seafood. Oh, boy. I sure hope I don’t get sick.” | | 05:50 | Dr. Spencer Saalbach | “Not only do rhubarb leaves not taste good, they're also poisonous.” | | 06:04 | Dr. Spencer Saalbach | “If consumed, oxalic acid can lead to vomiting, stomach cramps, and, in extreme cases, kidney failure.”| | 07:19 | Adam Tex Davis | “Which of these is an actual name of a poisonous mushroom? ... The answer is all three.” | | 08:46 | Dr. Spencer Saalbach | “Monomethyl hydrazine is actually used in rocket fuel.” | | 09:51 | Adam Tex Davis | “Never, ever, ever eat a wild mushroom that you find in the woods.” | | 10:43 | Dr. Spencer Saalbach | “Nutmeg in large quantities can actually be poisonous.” | | 11:16 | Dr. Spencer Saalbach | “For nutmeg to be truly poisonous, you'll need to eat at least 50 grams.” | | 12:41 | Dr. Spencer Saalbach | “... stick to the fruit itself.” | | 15:27 | Dr. Spencer Saalbach | “ ... the still moving tentacles can grab at your throat, increasing your risk of choking to death.”| | 17:42 | Dr. Spencer Saalbach | “You cannot move or speak, but you’re fully conscious the whole time.” | | 18:12 | Adam Tex Davis | “Yeah, no fugu for me.” |

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Timestamps for Important Segments

• 02:30–03:40: Introduction at Clancy’s Clam Bar, meet Dr. Saalbach, introduction to dangerous foods
• 05:01–06:55: Rhubarb pie – stalks vs. leaves, oxalic acid
• 07:07–10:03: Foraging for mushrooms, the perils of poisonous varieties, the dangers of wild fungus
• 10:23–12:58: Pantry dangers – nutmeg and stone fruit pits, what makes them risky
• 14:42–16:08: South Korean san-nakji (live octopus) and choking hazard
• 16:34–18:14: Japanese fugu (pufferfish), tetrodotoxin, dangers, and thrill-seeking delicacy

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In the Show's Own (Playful) Tone

• Jokes and puns run throughout (“clamtastic,” “Dr. Sourmilk,” “watch your back, boys, I got a bowl of bivalves here”) keeping the discussion light, even on deadly subjects.
• The hosts include the audience (“Smarty pants, do you know...”) with science trivia interludes.
• Serious PSA moments balance the fun (“Never, ever, ever eat a wild mushroom that you find in the woods.”).

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Conclusion: Key Takeaways

• Many familiar foods can harbor hidden dangers, but are safe when prepared correctly.
• Some cultures prize foods that carry real risk, but experts and caution are a must.
• The safest bet? Eat food prepared by professionals and avoid unfamiliar “wild” ingredients.
• Science and food history are full of surprises—sometimes, a seemingly harmless pie or spice packs a world of chemistry.

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Perfect for classrooms and curious kids, this episode wraps fun facts and high-stakes science into a package that’s as entertaining as it is educational.

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Shout-out: The episode ends with thanks to Smarty fans Emma and Henry and credits to the creative team (18:18).

Transcript

[Adam Tex Davis]

Happy birthday to us. That's right. WhoSmarted turned five years old this month. How exciting. That's not all. WhoSmarted also reached 25 million downloads. And that's because of you, our Smarty Pants listeners. And to celebrate, we want to give you a gift. What is this gift you're wondering? I'm glad you asked. If you love WhoSmarted, I'm sure you've heard us mention our WhoSmarted plus subscription. You know, the one that gives you a brand new bonus episode every week, plus every episode of WhoSmarted. Trusty trivia and Smartyq's ad free. Not to mention subscribers directly support WhoSmarted. So we can keep making the show for many more years to come. And to show our appreciation to you, we're offering a 50% discount on our annual subscription. We've never done this before. Instead of $39.99 for a full year of smarting, you can subscribe to WhoSmarted plus for just 1998 a year. That's right. Who Smarted plus is half off? Quick quiz, smarty pants. Is 1998 a year the same as A, $1.67 a month, B, 38 cents a week, or C, a nickel a day? Did you say all of the above? You're right. Just think of all the time you'll save not listening to ads while enjoying subscriber only special episodes. That's got to be worth at least five cents a day, right? Of course, an offer this good can't last forever. So you must subscribe by November 15th to lock in your 50% off WhoSmarted plus subscription. Again, that's 50% off our WhoSmarted plus subscription. Just $19.98 for the entire year by November 15th. To join the celebration, go to our website WhoSmarted.com and click Birthday Subscribe. This offer is only available directly through our [e-mail] don't worry. You can play your subscription, Apple Podcasts, Spotify, or any other podcast platform. But to get the special birthday price, you have to go to whosmarted.com and click Birthday subscribe in the top menu. But remember, you only have until November 15th, so sign [e-mail] today. And now it's time for Whosmarted.

[Jerry Colbert]

Oysters Coming True.

[Adam Tex Davis]

Clams Casino right behind you.

[Dr. Spencer Saalbach]

Watch your back, boys. I got a bowl of bivalves here.

[Adam Tex Davis]

Hey, smarty pants. I'm here at Clancy's Clam Bar having some of their famous clams. And I gotta say, it's Pretty nutso here.

[Jerry Colbert]

Who ordered the little necks?

[Adam Tex Davis]

Hey, my neck's not that small.

[Jerry Colbert]

Little neck clams.

[Adam Tex Davis]

Oh, and also. Oh, yeah, that would be me. Here you go. Thanks. Mm. Mm. That's a lot of raw seafood. Oh, boy. I sure hope I don't get sick.

[Dr. Spencer Saalbach]

Oh, I wouldn't worry about that if I were you. As long as the raw seafood is fresh, it'll be just fine. And I can attest that Clancy's Clam Bar has the freshest clams. Phew.

[Adam Tex Davis]

Good to know. And you are?

[Dr. Spencer Saalbach]

Dr. Spencer Saalbach, food scientist.

[Adam Tex Davis]

A food scientist sitting at the next table. What are the odds?

[Dr. Spencer Saalbach]

100%.

[Adam Tex Davis]

Right. But also, as a food scientist, that makes you an expert on what's safe to eat.

[Dr. Spencer Saalbach]

Exactly. Bottoms up.

[Adam Tex Davis]

Mm. Mm. Tasty clams. You might even say clamtastic.

[Dr. Spencer Saalbach]

I would never say that.

[Adam Tex Davis]

Right. Forgetting that, Dr. Sourmilk, I must say, since you are a food scientist who happens to be sitting right next to me, it'd be a shame not to take advantage of that. For instance, while oysters, clams and sushi are all safe to eat when they're fresh, are there any foods that are not so safe to eat? Are there any common foods that can poison you? And how do we know to avoid dangerous foods? Oh, and are there any foods that can.

[Jerry Colbert]

Kill you?

[Dr. Spencer Saalbach]

The short answer to all of that is yes. I knew it.

[Adam Tex Davis]

Alright, smarty pants, looks like we're going on a dangerous food fest as we take a tasty whiff of science and history on who smarted?

[Jerry Colbert]

Who's smarted? Who's smart? Is it you? Is it me? Is it science or history? Listen up, everyone. We make smarting lots of fun. But who's smarting?

[Adam Tex Davis]

Okay, smarty pants, we left Clancy's Clam Bar and now we're at. Where are we?

[Dr. Spencer Saalbach]

Patty's Pie Emporium.

[Adam Tex Davis]

Ooh, I love pies.

[Dr. Spencer Saalbach]

So do I. But some pies harbor a dark secret.

[Adam Tex Davis]

You don't say.

[Dr. Spencer Saalbach]

How would you like a nice rhubarb pie?

[Adam Tex Davis]

Oh, that sounds delightful. Smartypants. Have you ever had or heard of a rhubarb piece? From the looks of it, it's one of the most popular pies here at Patty's Pie Emporium. Let's dig in.

[Dr. Spencer Saalbach]

Well, let me stop you right there, trusty. As tempting as that pie may be, it may also be dangerous.

[Adam Tex Davis]

Really? But people love rhubarb pies. I love rhubarb pies. How can a rhubarb pie be dangerous?

[Dr. Spencer Saalbach]

Well, that depends.

[Adam Tex Davis]

Depends on what?

[Dr. Spencer Saalbach]

On whether there are rhubarb leaves or stalks in the pieces.

[Adam Tex Davis]

Hmm, Smarty pants, what do you think? Is it better to use rhubarb leaves or rhubarb stalks in a rhubarb pie recipe? The answer is.

[Dr. Spencer Saalbach]

Stalks. Yep. You might think leaves sound tastier than stalks, but when it comes to rhubarb, not only do rhubarb leaves not taste good, they're also poisonous.

[Adam Tex Davis]

Poisonous?

[Dr. Spencer Saalbach]

Yep. The leaves of the beloved summertime pie fruit rhubarb contain something called oxalic acid. If consumed, oxalic acid can lead to vomiting, stomach cramps, and, in extreme cases, kidney failure.

[Adam Tex Davis]

Whoa. Okay, but these pies just have sweet, tangy, delicious stalks in them, right?

[Dr. Spencer Saalbach]

Of course. Patty would never use rhubarb leaves. These pies are safe.

[Adam Tex Davis]

Great.

[Dr. Spencer Saalbach]

Of course, there's also oxalic acid in the stalks of rhubarb.

[Adam Tex Davis]

Wait, what?

[Dr. Spencer Saalbach]

Relax, trusty. There's only teeny, tiny amounts of oxalic acid in stalks. Not enough to pose any risk.

[Adam Tex Davis]

You had me going there for a sec.

[Dr. Spencer Saalbach]

And speaking of going, we've got lots more scary foodstuffs to make.

[Adam Tex Davis]

Great. Where are we now, Dr. Sourmilk?

[Dr. Spencer Saalbach]

In the woods, foraging for mushrooms. Of course.

[Adam Tex Davis]

Of course.

[Dr. Spencer Saalbach]

It's important to know that some mushrooms are poisonous, while others are totally edible and delicious.

[Adam Tex Davis]

Smartypants, which of these is an actual name of a poisonous mushroom? A, the death cap, B, the skull cap, or C, destroying Angels? The answer is all three. They're all types of poisonous mushrooms.

[Dr. Spencer Saalbach]

A trick question. I love it. But what I don't love is how easy it is to confuse poisonous mushrooms for edible mushrooms. For example, the destroying Angels mushroom looks a lot like your classic white button mushroom, as you might find in a cream of mushroom soup. Except eating one of those bad boys can cause vomiting, diarrhea, kidney failure, and even death.

[Adam Tex Davis]

Yikes. That's not good.

[Dr. Spencer Saalbach]

No. Another very dangerous mushroom that looks super close to a super tasty, super fancy mushroom is the false morel.

[Adam Tex Davis]

Sounds like the name is warning you.

[Dr. Spencer Saalbach]

It sure is. But out in the woods, there aren't any labels. Unfortunately, the false morel looks very close to the regular morel, which is often used in French cuisine. Only the false morel contains a toxic substance called gyromitrin.

[Adam Tex Davis]

Sounds scary.

[Dr. Spencer Saalbach]

When gyro mithrin breaks down in the body, it becomes more monomethyl hydrazine.

[Adam Tex Davis]

That sounds even scarier.

[Dr. Spencer Saalbach]

It is. Monomethyl hydrazine is actually used in rocket fuel.

[Adam Tex Davis]

Yikes. I don't want that in my body.

[Dr. Spencer Saalbach]

No, you definitely don't. It can cause really bad neurological symptoms, make your tummy super upset, and in some cases, even kill you. But even more dangerous is the death cap mushroom.

[Adam Tex Davis]

Wait, how can something be more dangerous than that?

[Dr. Spencer Saalbach]

Trust me, Trusty, it is. That's because the death cap's poisons stand up to cooking. So even if you grill, boil, or saute these bad boys, it won't help. If eaten, this mushroom can damage cells throughout your body. In less than a day, you'll experience intense abdominal pain, vomiting, diarrhea, tremendous thirst, and lose tons of fluids from your tissues. These mushrooms can cause damage to your liver and kidneys. And over 50% of people who've consumed the death cap mushroom die.

[Adam Tex Davis]

Smarty pants, are you hearing what I'm hearing? Never, ever, ever eat a wild mushroom that you find in the woods.

[Dr. Spencer Saalbach]

Exactly. Just stick to what you find in the grocery store and you'll be fine.

[Adam Tex Davis]

Good idea. Let's get out of here.

[Dr. Spencer Saalbach]

Alrighty. Just follow me through the thicket of trees to my grandma's house.

[Adam Tex Davis]

Your grandma lives in the woods? She's not a witch, is she?

[Dr. Spencer Saalbach]

No, but she is a great cook. Come on, let's check out the foods in the pantry.

[Adam Tex Davis]

Mmm, it smells great in here. What is that, Granny?

[Dr. Spencer Saalbach]

Sour Milk's fresh, fragrant nutmeg.

[Adam Tex Davis]

Ooh, I love nutmeg. Especially in pumpkin pie. Eggnog, potatoes, hot chocolate, and even Mac and cheese. What about you, smarty pants? Do you enjoy nutmeg?

[Dr. Spencer Saalbach]

Well, while this nutty aromatic spice can.

[Adam Tex Davis]

Be delicious, I know it can also be dangerous, right?

[Dr. Spencer Saalbach]

Right. Nutmeg in large quantities can actually be poisonous.

[Adam Tex Davis]

Smartypants, true or false? Having too much nutmeg can make you see things that aren't really there. The answer is true.

[Dr. Spencer Saalbach]

Yes. Nutmeg contains something called myristicin, which, if you ingest or eat it, can cause hallucinations.

[Adam Tex Davis]

Oh, wow. There goes my eggnog.

[Dr. Spencer Saalbach]

Hold on, Trusty. For nutmeg to be truly poisonous, you'll need to eat at least 50 grams. That's a lot of nutmeg. Most recipes call for half or a quarter of teaspoon of nutmeg. 50 grams is 10 to teaspoons. Stick to little sprinkling said nutmeg and you'll be fine. Phew.

[Adam Tex Davis]

Not to mention, having that much nutmeg wouldn't taste very good.

[Dr. Spencer Saalbach]

Moving on, let's talk about another unexpected toxic culprit. Stone fruit seeds.

[Adam Tex Davis]

What's a stone fruit, smarty pants? Do you know? Is it, A, a fruit that grows in rocky soil? B, a fruit that's hard as a rock. Or C, fruits like peaches, apricots, plums, or cherries that have big pits in the middle. If you said C, you're right. Wait, stone fruits can kill you?

[Dr. Spencer Saalbach]

Well, maybe not kill you, but the pits can be dangerous. See, the pits of stone fruits contain something called amygdalin, a substance that turns into cyanide when broken down by the enzymes in your tummy.

[Adam Tex Davis]

Cyanide? That's, like one of the most poisonous poisons out there.

[Dr. Spencer Saalbach]

Yep. It's no joke. Cyanide poison can cause upset stomach, difficulty breathing, and in severe cases, organ failure and death.

[Adam Tex Davis]

Smarty pants. Does that mean we shouldn't eat peaches and plums and cherries?

[Dr. Spencer Saalbach]

No, of course not. First of all, it's just the pits that are poisonous. And secondly, you need to eat a lot of stone fruit pits to get poisoned. Accidentally swallowing one or two cherry pits won't harm you. But just to be safe, just stick to the fruit itself.

[Adam Tex Davis]

Will do, Dr. Sourmilk. So far, it sounds like all these dangerous foods can be easily avoided by just sticking to what's in the grocery store. But are there any dangerous foods people eat willingly even though they know those foods might kill them?

[Dr. Spencer Saalbach]

Believe it or not, there are. And some are even considered rare delicacies.

[Adam Tex Davis]

Whoa. We'll learn what those are right after this short break. And a word from our sponsor. WhoSmarted is brought to you by Squarespace. Now, you know I'm good about creating new adventures and episodes of Whosmarted, but you don't know that I procrastinate on other stuff, like a website for one of our new projects.

[Dr. Spencer Saalbach]

Oops.

[Adam Tex Davis]

When the website builder Squarespace reached out about sponsoring WhoSmarted, I decided to test it out. And now I feel silly for putting off building that website. Squarespace's blueprint AI thing literally built me a custom website in minutes. I just told it a few details about the project, and boom, it generated everything. And everything you need is right there. I can schedule guest interviews, send email campaigns, even sell merch, all from one dashboard. Now it's your turn to stop procrastinating and start building. You can use Squarespace to launch that business site or any site that you've been dreaming about. But putting off today, there's no excuse anymore. Especially since you can head to squarespace.com smarted for a free trial. And when you're ready to launch, you can use code smarted to save 10% on your first purchase of a website or domain. That's squarespace.com smarted code smarted. Now back to whosmarted. All right, where are we now, Dr. Sourmilk?

[Dr. Spencer Saalbach]

We're at a restaurant in South Korea.

[Adam Tex Davis]

Cool.

[Dr. Spencer Saalbach]

Now, do you notice something a bit strange on that man's plate over there?

[Adam Tex Davis]

Is it just me or is his meal moving?

[Dr. Spencer Saalbach]

It is. He's eating something called sanagi, a Korean delicacy that presents a unique set of risks. Basically, sanaki is a small type of octopus called long arm octopus or baby octopus. Don't worry, it's not actually a baby. It's just a smaller than most octopuses. In the case of sanaki, there are no toxins or anything poisonous about it at all.

[Adam Tex Davis]

Oh, okay. So what's the big deal?

[Dr. Spencer Saalbach]

Well, traditionally, sanaki is served fresh. Really fresh. As in as soon as it's killed with a nice dousing of soy sauce and sesame seeds. But because the octopus has lots of nerve endings in its tentacles, it continues wiggling around on your plate even though it's dead. In fact, they'll continue to wiggle around in your mouth. And that's the dangerous part. While not poisonous, the still moving tentacles can grab at your throat, increasing your risk of choking to death.

[Adam Tex Davis]

Okay, I think I'll just stick to fried calamari.

[Dr. Spencer Saalbach]

But sanaki isn't even the most dangerous of all foods. There is one food that is definitely the most dangerous food in the world. A food that, if not prepared by an absolute expert, can kill you almost instantly.

[Adam Tex Davis]

Wha. Smarty pants. Do you know what the most dangerous food in the world is? I heard a lot of different answers. Okay, let's find out.

[Dr. Spencer Saalbach]

Fugu.

[Adam Tex Davis]

Bless you.

[Dr. Spencer Saalbach]

No, no, no, no, no. Fugu is a type of puffer fish. It's a delicacy in Japan. But parts of the fish contain a poison called tetrodotoxin. It must be very carefully prepared. Otherwise. In fact, in Japan, fugu chefs must undergo years of special training before they're legally allowed to prepare it.

[Adam Tex Davis]

Gotcha. This is definitely a don't try this at home situation, smarty pants.

[Dr. Spencer Saalbach]

The most poisonous parts are the liver, eyes, and skin. And only the specialty trained chefs know exactly how to slice and prepare the fish to completely avoid these poisonous areas.

[Adam Tex Davis]

So what happens if you eat a poisonous section of the fish?

[Dr. Spencer Saalbach]

You start with dizziness, headaches, and nausea. But if you have enough tetrodotoxin in your system, you become totally paralyzed. You cannot move or speak, but you're fully conscious the whole time.

[Adam Tex Davis]

Yikes.

[Dr. Spencer Saalbach]

After that, you start breathing. And.

[Adam Tex Davis]

And people actually eat this?

[Dr. Spencer Saalbach]

Yep. Like I said, it's a delicacy and thrill seekers like the rush of the potentially fatal food. But again, only a highly trained shift should prepare it. In Tokyo, Japan, from 1993 to 2006, there were 23 reported cases of fugu poisoning, but only one took place at a restaurant.

[Adam Tex Davis]

Yeah, no fugu for me.

[Dr. Spencer Saalbach]

Yeah, I'll just stick to these fresh clams, mussels and oysters.

[Adam Tex Davis]

Actually, I think I'm gonna get a nice, safe slice of pizza. Well done. A double shout out to Smartie fans Emma and Henry in Corning. We hear you listen every night at bedtime and love learning new things to share with your parents. Way to spread the smarting. And for being part of our Smartie family this episode, Dangerous Foods was written by Phil Fugu Jarmy and voiced by Brad Rhubarb Rader, Adam Nutmeg Davis, Kim Danger Davis and Jerry Colbert. Technical direction and sound design by Josh Hazardous Hahn. Our associate producer is Risky Max Kamasky. The theme song is by Brian Fresh Fish Suarez with lyrics written and performed by Adam Tex Davis. Who Smarted was created and produced by Adam Tex Davis and Jerry Colber. This has been an Atomic Audio production.

[Jerry Colbert]

Who Smarted.