Welcome to Skeptical Sunday. I'm your host, Jordan Harbinger. Today I'm here with Skeptical

Sunday co-host writer and researcher Jessica Wynn. On the Jordan Harbinger show, we decode the

stories, secrets, and skills of the world's most fascinating people and turn their wisdom into

practical advice that you can use to impact your own life and those around you. Our mission is to help you become a better informed, more critical thinker.

And during the week, we have long-form conversations with a variety of amazing folks from spies

to CEOs, athletes, authors, thinkers, and performers.

On Sundays, though, it's skeptical Sunday where a rotating guest co-host and I break down

a topic that you might have never thought about and debunk common

misconceptions about that topic. Topics such as why the Olympics are kind of a sham, why tipping makes

no sense, astrology, recycling, chemtrails, hypnosis, and one of my recent favorites,

internet porn. If you're new to the show or you're looking for a way to tell your friends

about the show, I suggest our episode starter packs. These are collections of our favorite

episodes on persuasion, negotiation, psychology, disinformation, crime and cults, and more. That'll help new

listeners get a taste of everything we do here on the show. Just visit jordanharbinger.com

slash start or search for us in your Spotify app to get started. Today we unwrap a topic that is not

so appetizing.

Counterfeit food. From the most basic products to the most luxurious ingredients, it seems like pretty much anything can be counterfeited. That's right. Even your perfectly aged artisanal

cheese is not safe. It might just be a cleverly disguised hunk of cheese flavored plastic,

and I'm not really exaggerating here. And that fancy high-priced bottle of wine you're sipping on, it could be nothing more than grape juice with

just a splash of regret. So grab your napkins, because we're about to dig into the murky world

of counterfeit food, where the stakes are high and the stakes are not even real beef. These criminals

are not exactly Michelin Star material. Joining me to take a bite out of food crime is writer and researcher Jessica Wynne.

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