Is That True?!

The hosts of the *That's Wild* podcast, Susan Altrui and Joy Matlock, spent this episode debunking famous animal myths and exploring weird wildlife facts: Susan kicks off the trivia by asking, "Supposedly sharks can smell a single drop of blood from miles away," but Joy corrects this, noting that "the single drop from miles away is a little far-fetched... it's a little heavily exaggerated. So it's not quite true, but they do have a very sharp sense of smell." Joy adds that "piranhas do become significantly more aggressive when water levels drop and prey concentrates in shrinking pools," but clarifies that many piranha species actually "eat fruit, seeds, insect, and smaller fish rather than attacking large animals." When discussing whether bats are blind, Joy notes that "bats are not blind. Most can see, and many use both vision and echolocation together simultaneously." The hosts clarify that people often assume echolocation replaces their eyesight simply because the ability seems so mysterious. Moving on to bullfighting, the hosts address the color red. Joy explains, "Bulls are red-green colorblind. They react to the movement, just like you said, of the cape, not the color," and notes that the red cloth is merely traditional, "partly to hide bloodstains during bullfighting." As for elephants being terrified of mice, Joy reveals, "Actually, there's no solid evidence that elephants have any special fear of mice. They may be startled by sudden small movements, but mice specifically are not necessarily the terror that cartoons want us to believe." She points out that elephants actually "explore unfamiliar objects carefully with their trunks... which are their noses, their fingers, their straws... It's like thousands of muscles in the trunk." Turning to city birds, the hosts discuss pigeon intelligence, with Joy stating, "The reality is that pigeons really can recognize and distinguish individual human faces, which kind of doesn't surprise me." She adds that they are also "capable of long-distance navigation and surprising feats of visual memory." When Susan brings up honey, Joy confirms it basically lasts indefinitely: "Honey's low moisture, acidity, and natural chemistry make it extremely resistant to bacteria. Properly stored, honey can remain edible essentially indefinitely." She notes that if it ever hardens, "crystallized honey isn't spoiled... it can usually be gently warmed back into liquid form."