I believe it was Plato who first said that
beauty was in the eye of the beholder. Personally, I think that all depends on what
you're holding. What am I looking at exactly? What's happening now. Is after we unload the jellyfish. Now we need to separate. Uh huh. Who is this? Juana. Juana. Miguel. Hello, ma'am. She's my mom. She's your mother? Yeah. How's business? At the beginning, we only sell to the Japan,
But the 2004 we start sell to the giant China. The quantity just wide open. Really? Yes. Well, that's exciting, right? I mean, yes. To have a market. Yeah. Why do they have to be separated? Because of the when they consume. It's a different purpose. The top. Usually they use it for slice. Do you eat both? Both. But this tastes very different than this. It's not too much different. But the crunch. This one actually is. It's more crunchy than this one. No, no. Just simply pull it apart. Right? Yes. So you work your way around it
like that, and then it just sort of just pops out. It's just impossibly slimy. Very good. Very clean. The jellyfish with a lot of slime. So we need to wash them. Wash the slime off. I like this job so we can't eat until we
solve it. Nope. Can't eat till we solve. All right. I remember. Jesus. What's he doing? He is pouring our secret solution that gives
our jelly balls the crunch. You didn't tell me there was a proprietary
secret. Ancient Chinese secret. If you don't wind up doing this solution,
you have a jelly fish that's going to either be really brittle, right. Or floppy and wilted. So it's kind of like getting a soggy dill
pickle. So if you have a bad dill pickle, you can
remember that bad dill pickle. If you got a crunchy dill pickle you can
remember it is. Disappointing when the pickle is, as you
said, floppy, floppy and soft soft. So this is going to be the preservative. And what we're wanting to do is we're
wanting to add enough salt to where we can get that VAT to equal 85 to 90 degrees
salinity. No bacteria can grow in that. We make the Dead Sea look like a mud puddle. So what you're going to do is you're going
to grab a shovel. Hey, Suze, how many shovels? Six. Six. So three for you. Three for him. That seems like good math right there, April. And this is just regular table salt. Yep. You got to spread it out. By the truckload. Six truckloads a week. You know, there was a time when salt was
worth more than gold. You got to feel that shovel up. I'm sorry. What? What? What? Do you not know how to
shovel? You need me to help you? It's my first day
with a shovel. Sorry. After the balls are salted and
dehydrated, they're packaged and sent off to parts unknown. Where I'm assured people
can't get enough of them. But how do they go down here on the docks of
Darien? Whole thing. Down the hatch, you bite it. Can you demonstrate? If you're a betting man,
I'd go ahead and just do the whole thing. Down the hatch. One, two, three. Mm. Mhm. Just throw it in Michael's mouth. Yeah. Yeah. Mm. Welcome back to Magee, Mississippi, where
I'm 200ft in the air, finally cleaning a municipal water tower. We're getting all that out. Yeah. Fortunately for us, we've got the
right tool for the job. A tool that provides pressure. Lots and lots of pressure. You see what I just did? I got. This. Say hello to my little friend. Like the dead skin being slowly peeled off a
sunburned back. The tower sheds its layer of filth with a
little coaxing from the pressure washer, sending up a blast of H2O from 20 stories
below. A pump at the bottom will refill the tank. Then it's up to gravity to push the water to
the faucets of the good people of McGee. Work our way around. Yup. All the way down to the middle. And that's it. This is. I got to be honest, it wasn't easy
getting here. Seven hours to get to this. Well, once you get here, it's a dream. Yeah, yeah. Yeah, it's a dream. All right. Again, there are literally tens of thousands
of water towers all over America. Some are taller than others and some are
cleaner than others. Oh, yeah, This is happening. This one actually is in pretty good shape. But like anything else, pretty good is
relative. Summer job for a kid. You're in South Florida. I'm assuming there's going to be a fair
amount of backbreaking manual labor. And, you know, just the constant excitement
of never knowing what lurks beneath the surface. We got to get this water out of here. That's number one. So this is our workhorse
on the operation today, just trying to get a nice, snug fit so we don't have any air
leaks. So where's the water going to go That gets
sucked out that way. We just try to get it as far away from the
pool as possible. If you're just joining us, we're waiting for
these pumps to do the job of sucking out the 8 or 9000 gallons that were in here. Shouldn't take too much longer. I guess it's moving water. We just got to clear a little pocket for it
so that it's not sucking up all that debris. They just had the roof done. And roofers don't care where their trash
goes. The roofers literally threw the crap straight
in the pool. Have you ever. Heard the old saying everything rolls
downhill? Yeah, I've heard a version of it. Yeah.
Guess where downhill is In Florida. The bottom of a swimming pool. What's this? It was an old pool cleaning hose. Look. Or you could reach over and grab it
instead of unraveling the whole thing. Mike. This is better TV, Dan? Trust me. We can make a meal out of this. All right, let's clear out a space for this
pump right here. All right. This pump is like a garbage
disposal. Yeah, it has teeth inside of it that grind
up and pulverize what's going inside of it. Don't put your fingers in there. Whatever goes in there is going out that way
in a little, regardless to whether you. Want it to or not. All right? Yep. Man down. Man down. Man down. Man But he's back up. Zack, don't touch that. That's a garbage disposal. I'll turn you into little pieces. Zack. I like Zack. He's a fine field producer and a good
friend, and I would love to see him avoid the deadly garbage disposal for as long as
possible. Hey, I found some sunglasses here. Yeah. Look at that. Hey. Hey. Trash cans. So we often get what would be
just sort of considered trash put into our bins. And that's one of the fun things we
get to do here is sort all that stuff out. Well, that sounds terrific. You are going to get your hands dirty. Recycling soap. Will I have. To wash my hands when I'm finished recycling
soap? We recommend it. Just add water and you're
good to go. We start by weighing and opening the hundreds
of boxes that are being shipped from over 7000 hotels all over the country. I'm looking at bottles, I'm looking at soap,
I'm looking at I hate to say it, but I'm looking at pubic hair. We sort out the soap from what you call the
why is it brown? Why is it brown, not soap? Weighing the boxes lets us know the impact
that each hotel is having on the planet. We can calculate exactly how much weight
we're keeping out of landfills, £41, 41, as well as how much water and energy are being
saved. This appears to be mixed. There's lubricant. There's all of it. Now, normally you'd have a couple of people
doing this. Yeah, for sure. Carlos, you want to come in
here? Why don't you come and help Mike introduce
yourself. How you doing, Mike? Carlos, How are you? Carlos? It's great to meet you always. What's your official job title here? I'm the soap whisperer. The Soap Whisperer? Yeah, I'm the soap whisperer. So why don't you and I work on this together? Clean The world receives up to 40 boxes of
soap from hotels each day at £40 per box. That's over four tonnes of wheat. What's the weirdest thing you ever came
across when you opened up a box of what should have been just soap. Used, Condoms. Used condoms? Good. Yeah. Because nobody throws away the new
ones. 41, maybe 39. Getting close. You might want to pick up the pace a little
bit, Mike, because we got other jobs to go to. Just just a little. Not too much, but just a little. Mike First of. All, Carlos, I'm working with razor. Sharp implements. Secondly, I'm dealing with real human hair. Oh. I don't want you to see that part. Mike. I'm pretty sure that's scalp hair. Oh, pretty sure could be back here. Carlos gets the feeder going, which will
push the items down this conveyor belt where Shawn and I will separate the soap from the
bottles, from the trash and put it all into different boxes. So when did this whole business become a
thing to you? Like, when did the light bulb go off? So about 13 years ago, I ran a global sales
team for a tech company, and I was on the road four nights a week. Yeah. And in a hotel. One night I called the front desk and asked
what happened to the bar of soap and bottle of shampoo. And I was done with it. And they said it was thrown away. So I did some research, kind of did some
math, figured out if all hotels were throwing their soap away. We were throwing away
millions of bars of soap every single day out of hotel every day. It's mind boggling. But the real aha moment for cleaning the
world came when we found a bunch of studies that back in 2009 there were 9000 children
every day dying to hygiene related illnesses, pneumonia and diarrheal disease. Right. And all these studies showed that if
we just gave them soap, we could cut those deaths in half. And so that kind of became
the moment that I said, wow, we can we can take this soap, prevent it from hitting
landfill, recycle it and send it to mothers and children locally and all over the world
who in so many cases are literally dying because lack of proper hygiene. In the 13 years we've been doing this, the
death rate of children under the age of five dying to hygiene related illnesses has come
down by 60%. And the United On. Are you serious? Millions of children's
lives. Are you getting all this man? Because, I mean, one minute you're standing
here, you're feeling like a knucklehead trying to separate bottles from soap and the
next minute you realize you're saving lives. You're making a big. Biochar now began as an attempt to do
something useful with tons and tons of wood that nobody wanted. Trees burned down by forest fires or killed
by beetles. Scrap lumber and broken down cargo pallets. The crap. In other words. We're creating a special type of carbon that
has special properties. Right now, we're the environmentalist's
favorite because everything we do is carbon negative. We're actually pulling the carbon
from the air at scale. And where are you putting it? Back in the
ground. Back in the ground or back in other products
like concrete or asphalt or plastics or all kinds of different things? There's a lot of science. See, a lot of lumber. That lumber gets put in those kilns. Yes, sir. And those kilns burn real hot. It's actually a chemical reaction. So it's really not burning. That chemical reaction is called pyrolysis,
which according to Google, is the thermal decomposition of wood at elevated
temperatures in a static atmosphere. In this case, that atmosphere is a kiln. Pyrolysis helps the environment by reducing
waste, greenhouse gases and water pollution. After pyrolysis, the contents of the kiln
are dumped onto the hopper and onto a conveyor belt for inspection. We sort through them hand sort. We've had trash come through metal and
there's pieces of raw wood in there. Only carbon you want going down the line. I didn't meet you guys. I'm Mike. Mike. Nice to meet you. I'm Caleb. Mike. I'm Lane. Mike, Ben Lane and Caleb are removing any
contaminants that would decrease the quality of the biochar. I'm just trying to keep up. Tell me again what I'm looking for. Anything that's not. Carbon. So, like, this doesn't look quite
charred. Correct? That is wood. We toss that out. Toss it. Yep. Here's a rock. Here's a rock. You only want carbon to go
through the rest of the system and into the bags. So this is a good piece of carbon. It's burned all the way through. You can still see the rings in it. You guys are all moving pretty quick, but
you're looking for stuff that isn't like that. That's carbon. That's good. Yeah. So that goes. Just at a glance. I got to say, it all just
looks like black stuff. That's good, right? Yeah. This is carbon. That's good. Carbon. Well, what's the difference. Between This is still wood. I feel like this might still be wood. Can you crack it open? Oh, that's carbon. That's carbon. Yeah. I don't know that I was properly
trained for this. Today. I'm in Fort Mill, South Carolina,
with this masochist, Smokin Ed Currie, creator of the world's hottest chili Pepper,
the Carolina Reaper. So to review, these are the Carolina Reapers
that you invented and that is currently considered about the hottest pepper there
is. It is. You want a bag? I do not know. I do not. A big part of pucker butts revenue
are seeds. In order to extract the seeds we blend the
peppers with water to separate the seeds from the flesh. We then add this mixture to a
bucket of water and let gravity do the work. Seeds sink to the bottom because they're
heavier. It's science, you see. And then pour it in. The kids call it poop soup. Because it'll make you poop. Mostly because when you eat Carolina Reapers,
you get the cramps and the runs. Usually I just. Don't feel like you're really selling it. In a sauce. It's good. Sliced up into little teeny
pieces with a whole plate of food. It's good. I get it consumed in a reasonable
quantity. It is delicious. It's delicious. Yes. So it's just really all about. Just the tip. Just the tip. You know, I can see why being outside is
better because the fumes of this stuff inside would be. Yeah, it. Doesn't bother. Me. No, but again, you're not entirely human,
are you? No, I'm not. See how the seeds are bouncing
around in there? You got to wait for them to settle, then
pour it into the mesh. Oh, my God. That doesn't bother you? Not really. Excuse me. Oh. Here's the seeds. Normally in a day I do 20
to 30 of these buckets. We sell Carolina Reaper seeds for $7 for
ten. Ten seeds. Ten seeds. Seems like a bargain. This is approximately 25,000 seeds. And you sell them for how much? For what? $7 for ten. 12? I think he's got thousands of dollars in
that strainer.
