Things are starting to come together. Everything is clicking into place. But somehow…it's not adding up. The more you understand, the less sense it all makes. Fortunately, we're here to help, so ask away. For instance: Why is the number 314 omnipresent, and what does it have to do with Stephen Hawking? Can anything stop honey magnate Ray Liotta's dogged pursuit of fast food endorsement deals? And how do you convince the Taco Bell drive-through guy that you're secretly a lascivious weedlord? All this and more. Listen in.

Discussed: bits and squeezes, the number 314, a delicious hoisting, Stephen Hawking, A Brief History of Time, 17-hour ghosts, Benford's law, delusional self-conceptions, The Power of Books, engineering problems for children, knowledge as power, a very bad Steve Jobs joke, some other bullshit about numbers or something probably, Hawaiian shirts, children being cursed by inappropriate gifts, Chip & Dale: Rescue Rangers dressing like Magnum P.I. and Indiana Jones, inadvertently cultivating a visual motif in your home, separating the owl wheat from the owl chaff, the psychic toll of gift-giving, the stupid mall and all the stupid little stores in it, fancy-ass letterpress blank greeting cards from the frou-frou greeting card store, cash, state quarters, $2 bills, Steve Wozniak's perforated $2 bills, inadvertently cultivating a reputation as a late-night Taco Bell lascivious weedlord, cultivating a network of useless contacts, Ray Liotta's food empire, Bee Movie, the apostasy of Colonel Sanders, Foodfight!, Ray Liotta's two olives

Jake's Endorsement: Pentametron, iambic pentameter-seeking Twitter bot

Nick's Initial Really Frivolous Endorsement: Using cheap plastic squeeze bottles for your olive oil and other kitchen staples

Nick's Endorsement: Deriving holiday gift ideas based on what the recipient might be missing from their past life, such as shipping frozen lake perch to your former Michigander parents

Chris' Endorsement: Taking the time and effort to spatchcock and roast a whole chicken: butterflying the bird, dry brining the chicken a day or two ahead of time, roasting the chicken, using a meat thermometer to avoid overcooking (great but pricey Thermapen, less pricey mid-range option, cheaper alternative), making stock out of the leftover carcass and meat bits

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