Dirty Jobs - Diaper Cleaner - video Dailymotion

Charles Madsen

2 months ago

see more on:
https://realtv.mytvchannel.org/index.html

Transcript

00:00This is pure poo. This is poo you can eat off of.

00:02Hard-working men and women who earn an honest living.

00:05Oh man, we're gonna be here all night.

00:06Doing the kinds of jobs that make civilized life possible for the rest of us.

00:10Now get ready.

00:14To get dirty.

00:17Coming up on Dirty Jobs.

00:19Extra virgin.

00:20The fresh oil out of a fresh olive.

00:22There's only one ingredient in extra virgin olive oil. Olives.

00:25There's no heat, no solvents, no refining of any kind.

00:28Harvesting and pressing olives and keeping olive trees alive in a desert takes a few more things.

00:33Dirt, sweat, and a substance called caca.

00:36The by-pride that comes with the machine.

00:38That's a fancy word for crap.

00:39How we doing here?

00:40The caca's backed up.

00:41Just in the nick of time.

00:43Close one.

00:45And later.

00:45This is a bag full of cloth diapers jammed with poop.

00:48We pick it up every week.

00:50Washable, reusable cloth diapers benefit the environment.

00:53What are the advantages of having your infant stink up cloth instead of disposable?

00:57It doesn't go in the landfill.

00:59This job is a shade of green that looks an awful, awful lot like brown.

01:03Smelly.

01:04Stinky.

01:05Vile.

01:06Futred.

01:06Oh, God.

01:10You know what's wrong with my vodka martini?

01:25No olives.

01:26You know what's wrong with this olive?

01:29It tastes like crap.

01:34Who knew that olives pulled right off the tree tastes so bad?

01:38Today I'm going to find out why.

01:40I'm going to find out what to do to make them taste better.

01:42So your calzones and your Greek salad and your pizza are that much more enjoyable.

01:46To say nothing of my favorite breakfast beverage.

01:50Mmm.

01:51You know, I'm kidding.

01:53It's not really vodka.

01:55It's gin.

01:57How is Arizona similar to Spain, Greece, and southern Italy?

02:01Well, like those places, it's hot and dry.

02:04The perfect climate for growing olives.

02:05And where you'll find olives, you'll usually find a maker of olive oil.

02:09Here, it's the Queen Creek Olive Mill.

02:12I have learned, if you want good answers, though, you have to ask the right questions to the right guy.

02:15And this is Rob Holmes, and he's the...

02:17What are you exactly here?

02:18Marketing manager for the Queen Creek Olive Mill.

02:20And your olive groves are over there, and how far back do they go?

02:24Well, we've got about 12 acres planted right now.

02:27We have 11 varieties of olives.

02:30Can you tell me these things taste the daggone bad off the tree?

02:32The water in them is very, very bitter, and they've just got to be cured.

02:36The oil, though, is fantastic.

02:38So we're not going to wind up with olives today that we can eat?

02:40Nope. We're going to wind up with oil that you can drink.

02:44You mentioned 11 different kinds.

02:47Well, you've got olives that are great for table olives.

02:50The Manzanillos, for instance, are great for curing and pitting.

02:55But they have some nice buttery oil.

02:57The Mission olives, we have a lot of Mission olives here.

02:59The oil is very grassy.

03:00Is it worth asking you to describe the nine other types of olives that are here?

03:04Sure. We've got four Spanish varieties.

03:07Of course, the Manzanillo, Mission, Arbicchina, Sevillana.

03:10We have four Italian varieties.

03:12Where are those called?

03:13The Pendolino, Grappolo, Frantollo, and Luca.

03:18Pendolino, Grappolo, what?

03:20Frantollo.

03:21Frantollo.

03:22And Luca.

03:22And Luca?

03:23Luca.

03:24Luca, my most friend.

03:25What are these guys here?

03:27This is our filtration system for our underground irrigation.

03:30We drip irrigate, and that allows us to use a lot less water out here in the desert.

03:37No one knows for sure exactly when olives were first pressed for oil, but the process is thousands of years old at least.

03:43At Dequeen Creek, the way they harvest the olives is about the same as it was a few millennia ago as well.

03:49It's Adrian.

03:50Lalo.

03:51And you can see the different colors of the olives.

03:55You have early harvest.

03:56That's the green.

03:57The reddish green is a mid-ripe, and then the very dark purple is late harvest.

04:02And those are combs, little miniature rakes, Lalo?

04:04Those are olive rakes.

04:05They're perfect for pulling the olives out of the tree.

04:08So you can actually get in there.

04:10Get right in there.

04:12All right.

04:14All right, I'm in the tree.

04:16There you go.

04:16So what's the actual technique?

04:18All right, what you're going to do is you're going to grab the limb up here, and you're just going to comb the olives out of the tree.

04:24Okay, just pull them right down onto the tarp, just like that.

04:29We're just a boutique farm.

04:31We have minimal automation, and as you can see.

04:37I'm starting to think that the automation is, in fact, minimal.

04:42Now, how do you figure people came to the conclusion that olives were good for you, knowing that they taste so bad coming right off of the tree?

04:49You know, it's like the first guy who decided he was going to milk a cow, I guess.

04:52I believe that was a bull the first time.

04:54And then there was a whole series of take-backs.

04:57How did it ever happen the second time?

04:59I don't know, but the bull kept showing up.

05:02I mean, there's always somebody way down there that looks at the oyster, you know, and goes, yeah, sure.

05:07Sure, I'll put it in my mouth.

05:08Yeah, I'll give that a try.

05:09And then eventually they make a TV show out of it.

05:11Extra virgin.

05:17Oh, yeah.

05:18In order for olive oil to be considered extra virgin, the olives have to be pressed within 24 hours of being removed from the tree.

05:27We will get frosty temperatures sometimes, and it'll actually freeze the water in the fruit.

05:33It'll actually begin to rancidify right on the tree.

05:35I used to have one of those calendars, you know, with a word on it, word of the day.

05:39Uh-huh.

05:40I don't think I ever saw rancidify.

05:42I just made that word up.

05:44Yeah, it told me that.

05:45I'm the kind of guy that goes home, writes that down, and then later on, in the future, I'll use a term like rancidify.

05:51Actually, anyone can use it.

05:52Turns out rancidify is a real word.

05:55You can look it up.

05:56Olive oil is one of the healthiest oils you can cook with since it contains no cholesterol or saturated fat.

06:02It's also one of the few edible oils that doesn't need to be refined, unlike oils made from corn and soybean.

06:09Olive trees bear fruit once a year.

06:11Here at Queen Creek, harvesting can take place as early as August or as late as December.

06:16Now, I noticed as we were walking through your grove here, there are a lot of olives just lying around on the ground that seem to have fallen off the tree under their own free will.

06:23We don't want any fallen olives.

06:25We are only going to press olives that we pick fresh off the tree.

06:35Extra virgin means what?

06:38Really ugly olives.

06:39I mean, please.

06:41I had to tell you.

06:41Really?

06:42No, no.

06:43I mean, what does virgin mean?

06:45It simply means it's a fresh oil out of a fresh olive.

06:49It is mechanically processed, meaning there's no heat and there's no solvents.

06:54There's no refining of any kind.

06:55So that's the best, extra virgin.

06:57Extra virgin.

06:58While the large grove is being harvested, the brand new grove needs watering and maintenance, especially to repair gopher damage.

07:05Gophers do their damage underground by chewing through the rubber irrigation hoses.

07:09But the result is easy to spot above the ground.

07:12You want to approach the leak from the flank?

07:17No, it's not a frontal assault.

07:19No, no, no.

07:20This is just like any other kind of leak that you might find yourself taking.

07:24You want to take everything into account.

07:26That's right.

07:26Wind direction, you know, people around you.

07:29You've got to dig around here.

07:31Expose the leak.

07:33There we go.

07:33You're going to love gophers as much as I do after you're done.

07:41I'm sure I will.

07:42Inspecting and repairing the irrigation lines is a daily routine and as important a job as any other here at Queen Creek.

07:49If left alone, gophers would destroy the system in no time.

07:52You sure you don't want that to tell you?

07:53No, you'll break it.

07:54All right.

07:54Yep, yep, yep.

07:55There you go.

07:56That's the way that comes up like that.

07:58Oh, crap.

07:59Oh, bad news.

08:00What is that?

08:01That's what we just fixed, I think.

08:02Which part of it came undone?

08:04My side?

08:04Yeah.

08:05See, I want it to keep tightening that thing, but...

08:08No, no, no.

08:11Mike, can you open that?

08:15I think it's...

08:16There we go.

08:17I can't...

08:18Come on, open that for me, would you?

08:23Okay.

08:23Oh, you're just busting my chops.

08:29You're busting my chops.

08:31Thanks, thanks.

08:32Let him feel like he's doing something, you know?

08:36Oh, yeah, that's good.

08:38Decided 10 minutes, I am fully on board with your hate of gophers.

08:42It's all hands-on.

08:43You can't just, you know, call up the gopher exterminator and...

08:47Yeah.

08:48Or the plumber.

08:49Come fix my water line.

08:51No, I mean, we...

08:51It's a small boutique farm, family farm.

08:56You've got to do it all yourself.

08:57Almost every farm we go to, there is no...

08:59Like, there's no real specialty on a farm like this.

09:02You do everything.

09:03Oh, that's right.

09:04You're...

09:04Jack of all trades.

09:06I mean, here's the marketing guy, you know, out here in a muddy hole.

09:09You learn from the ground up.

09:11I don't...

09:12Boom, boom, boom.

09:13That's right.

09:14Okay.

09:15Coming up.

09:16Okay, now we're going to do a shooter of olive oil.

09:18This is going to be peppery.

09:19So I wouldn't knock the whole thing back if I were used.

09:21Maybe half of it.

09:22A shot that shoots back a little.

09:25Hi-ow, wow.

09:26Woo!

09:27This is the freshest oil you will ever taste.

09:30And later.

09:30This gets a little bit heavier.

09:32It's...

09:32There's a remarkable difference in weight.

09:34One way to tell dirty diapers from clean ones is by feel.

09:37The more common method, by smell.

09:39That's a baby?

09:46Once irrigation maintenance was out of the way, the olives we'd harvested had a pressing engagement with a guy named Perry.

09:53He has a reputation for being kind of oily.

09:56At Queen Creek, though, that's not a bad thing.

09:58So Rob's out and Perry is in and you, uh, you run the joint.

10:01I'm the man.

10:02The man.

10:02I'm the, uh, owner and the master blender.

10:05That's what I do.

10:06So we've brought in, uh, your, uh, your booty.

10:09Yeah, you've got some nice manzanillo olives here.

10:12Very nice.

10:13We don't have mission in here, too?

10:15Well, you have manzanillo on top and it looks like you got mission on the bottom.

10:18So you guys did two trees, three trees, huh?

10:20We, we, we went crazy out there.

10:22Yeah, you did.

10:22You got good, good color, too.

10:24So what do you call this little station here?

10:25Well, this is our defoliator.

10:27So, uh, you know when you harvested you, it looks like you picked up a few of the, uh, leaves and some of the stems.

10:31I got rid of mine, but honestly, Rob, he just, he drifted.

10:35He just was, he lost focus and a lot of it got by him.

10:38Well, this is our defoliator.

10:39A nice little machine, very easy machine to use.

10:41You ready?

10:42I'm ready.

10:42All right, so the burlap sack's got to go on first.

10:47I will slow you down like you haven't been slowed down.

10:50Yeah, I think so.

10:50Here, hold that for me there, will you?

10:51All right, good.

10:52See, it's just, it's the little simple things.

10:54Oh, the little things in life, huh?

10:55There you go.

10:59Make sure, that's it.

11:01Go ahead, just pour them right in.

11:03And what do you do with the leaves?

11:04Do you throw them out, compost them?

11:06No, compost.

11:06Throw them out with all the, uh, the byproduct that comes with the machine.

11:09That's a fancy word for crap.

11:11Pekka, hummus.

11:13It's really important that we harvest the olives at the right time

11:15because a purple olive will give you an entirely different taste profile in oil

11:19than a green ripe olive.

11:21Green ripe's going to give you a lot of fiery, uh, peppery tasting oil.

11:25And a purple ripe olive's going to give you really fruity, buttery tasting oil.

11:28You know, it's a family business.

11:29My wife always said, boy, it'd be really nice if we could do something kind of like a winery.

11:33So it kind of progressed into that concept where it's kind of like a winery

11:37where you can come out here, watch us make the olive oil.

11:40What'd you do before this?

11:42Before this, I was in the automotive industry.

11:44I tell people I went from motor oil to olive oil.

11:48This is a lot more fun.

11:51Now we get to go make some oil.

11:53Principle behind making extra virgin olive oil is the same now as it was in the ancient world.

11:59And of course, so is the sole ingredient.

12:01However, the technology for pressing olives has come a long way in the last few thousand years.

12:06Before the olives go, in the press, they get a cold bath to wash off any remaining dirt.

12:14Beside this machine, the olives are pulverized into a paste, which is then blended for about 45 minutes.

12:20While it's being blended, a process called malization is taking place

12:24during which the oil molecules adhere to each other.

12:27From there, the paste goes into a centrifuge, which spins to extract the oil.

12:31This is possible because oil is lighter than water.

12:34After the oil is removed, the paste exits the back of the machine as a waste product called cacao.

12:42Next thing we want to do is we just want to check the oil out a little bit.

12:45This is the fun part.

12:46Okay, now we're going to do a shooter of olive oil.

12:48This is going to be a peppery.

12:49So I wouldn't knock the whole thing back if I were you.

12:51Salud.

12:52Maybe half of it.

12:53This is the freshest oil you will ever taste because as soon as it comes out of that spigot,

13:05it starts to degrade.

13:06Not like wine.

13:07It doesn't get better with age.

13:08You know who loves pepper?

13:10Oh, yeah.

13:12So enjoy.

13:13Down to Aspen.

13:15Delicious.

13:15I think he's allergic to pepper.

13:27One last thing we've got to do is I think we better check the caca.

13:32How are we doing here?

13:33The caca's back up.

13:34Uh-oh, uh-oh, uh-oh.

13:35Okay.

13:36Well, we'll move that out of the way.

13:38Push it this way.

13:40There you go.

13:41Perfect.

13:42Just in the nick of time.

13:44Close one.

13:44What happens to your caca?

13:46We compost it.

13:47The next year, we'll put it back into our grove and disc it in or put it onto our road

13:51to keep the dust down or we'll stick it in our garden.

13:54You put your caca on the road to keep the desert dust down.

13:57That's great.

13:58That works great.

13:59Well, then what about getting the oil into the bottle?

14:02Well, from here, what we do with the oil is we transfer it into a primary decanter because

14:08there's still a little bit of water left in this oil.

14:11So from there, let it decant.

14:13We'll take the water off the bottom.

14:15And then as the master blender, I've got to have some fun.

14:19Come January, I will begin to start blending the oil to come up with my Tuscan blend.

14:25And I really use my palate to do that.

14:27Yeah.

14:27At the end of the day, after the last batch of olives has been run through the machine,

14:32the press gets a thorough cleaning.

14:37The machine has to be flushed and then broken down and cleaned once a week.

14:41That's where the olives get introduced.

14:43And as it gets in here, it just keeps shoving the paste out here through these little holes.

14:47Yeah.

14:47Drops in here.

14:48It's just hammer.

14:49So you're going to pull this off.

14:51And just by hand and by scraper, we'll take the rest of that mufa out of there.

14:56Mufa.

14:56Another fake word.

14:57Yeah.

14:57When it's like this, it's mufa.

14:59Right.

15:03All right.

15:04It's mufa.

15:05You want an apron, Mike?

15:08No.

15:09Aprons are for girls, Rob.

15:11That's what I thought.

15:26I didn't need Barry or Bob to show me how to operate the pressure washer.

15:29To be honest, I've lost track of how many times in the past I've used one of these.

15:32Never before have I used one to clean the centrifuge on an olive oil press.

15:37It's a first of a kind.

15:39It's a steady flow in there and you're good.

15:41Cleaning a centrifuge.

15:43Dirty job.

15:49I'm up the caca hole.

15:50Yeah, you're up the caca hole.

15:55All right.

15:56Every year, Queen Creek produces 4,000 gallons of extra virgin olive oil.

16:04And Perry, Rob, and the rest of the crew work all year round, picking, pressing, bottling,

16:09and getting dirty so that you and I have oil to cook with, dress our salads, and dip our

16:14bread into.

16:14Let me just genuinely say, as the sun goes down, thank you for having us and showing

16:20us the inside workings of not only a machine, but your entire business.

16:25Thank you for coming.

16:26We appreciate it.

16:26Thank you, Mike.

16:27Pleasure.

16:28You were a smart fellow for a marketing guy.

16:31Thank you, Mike.

16:32And for a boss, you know.

16:33Thanks, Mike.

16:33People seem to like you.

16:35All right.

16:35So you got this?

16:37Absolutely.

16:37I got this.

16:37We're going to drive this in, you get the caca.

16:40All right.

16:41Two buckets of caca.

16:48Still here?

16:49Good for you.

16:50It's funny.

16:51I've done a lot of research on this show, and we've proven, beyond a shadow of a doubt,

16:56you'll watch anything.

17:01Stay here as long as you want.

17:02I'm leaving.

17:04That's the sunset.

17:05I'm walking into it.

17:07Coming up.

17:11Now, why are some green and some red?

17:13Different sizes, different people.

17:14A place where, tis the season.

17:16Oh, man.

17:17All year round.

17:18Green and red together, that's festive.

17:19That's like Christmas.

17:20If you've been naughty or nice, I'm thinking naughty.

17:23And later.

17:25I was cleaning diapers like a trip to the doctor's office.

17:28You just turn your head and cough.

17:29When you're a guy like me hosting a show like this, you don't just walk past an image like that.

17:42You kidding me?

17:43A baby in a diaper sucking his thumb with the words tidy and dighty next to it?

17:48I don't even know what dighty means.

17:51No, in a situation like this, I'm obligated to stop, take a look in the back, see what's being transported, chat with the driver, ask the difficult questions.

18:01To get all the dirt on diapers, we hopped on board the Straight Poop Express in Sacramento, California.

18:09All right, so my first question.

18:11Your name is?

18:11Wyman.

18:12Wyman, Mike.

18:13Nice to meet you, Mike.

18:14It's a pleasure.

18:15And I'm riding around in a, what exactly do we call this?

18:18This is called the Diaper Service Pooh Truck.

18:20The DSPT?

18:22That sounds good.

18:23And how long have you been driving around greater Sacramento in the Driver Service Pooh Truck?

18:27For about 15 years.

18:28So this here, this is, this is stuff you're dropping off, right?

18:32Yeah, those are the clean diapers.

18:33Right.

18:33And when I get there, they'll have some, some diapers like this, but they'll be filled with the good stuff.

18:39Yeah.

18:40So Wyman is cruising the neighborhood, and he's got a van just waiting to be loaded up.

18:45And I'm looking for that blue bag.

18:47We want to make a left on Bidwell.

18:49Here's Bidwell, yeah.

18:50Hello, here we go.

18:51Look at the size of that truck coming right out.

18:53That was exciting, too.

18:542040.

18:55Hey, it looks like it's right there with that blue bag on the porch.

18:57There it is, sitting out there, waiting for us.

19:00Okay.

19:01All right, so we take these to him.

19:02Yeah, just these.

19:03Let's go for it.

19:06It's a nice neighborhood.

19:07Yes, beautiful.

19:08Mature trees?

19:09Absolutely.

19:10It's really nice.

19:11Add a bag of crap on the porch.

19:13Looks like fun.

19:14What does the orange dot signify?

19:16That means that there's two bags.

19:18When we deliver them, the customer's just turning back one.

19:20They fill that up with just one.

19:22So this is a bag full of cloths jammed with poo.

19:26How long?

19:27It's like a week?

19:28We pick it up every week.

19:29All right, just like that.

19:30It's all we go.

19:31Now, is there the same amount of diapers in here, you would imagine, as in here?

19:35Yes.

19:36It just gets a little bit heavier.

19:37There's a remarkable difference in weight.

19:39I wonder why.

19:41All right.

19:43Then it's back to the van.

19:44How many stops typically like this would you do on the course of your route?

19:49Fifty to sixty a day.

19:51And by the end of the day, is the back of your van completely full?

19:56Completely full and hanging down to the ground.

20:01Fifteen years of this, huh?

20:02Yep.

20:04Okay.

20:06Where's our next stop?

20:08You know, you spend a morning driving around with the diaper delivery guy.

20:11You learn a lot about the diaper business.

20:13What are the advantages of having your infant stink up cloth instead of disposable?

20:18Well, one thing, it's good for the environment.

20:20It doesn't go in the landfill.

20:22Right.

20:22Is it cheaper long term?

20:25Long term, the babies train faster on the cloth diaper.

20:29The baby learns faster not to poo its pants or its diaper if it's wearing cloth?

20:36There's less irritants for the baby.

20:38It just works out better for everybody.

20:40What's the address again?

20:41Uh, twelve, uh, uh...

20:43There it is.

20:43There's that famous blue bag right there.

20:45You don't even need to do this.

20:46You just look for your blue bag.

20:47Blue bag.

20:48Stay put.

20:48This is what I do, okay?

20:50You don't even have to turn your van on.

20:52This is wonderful.

20:53You just relax, Wyman.

20:54Whoa, dude.

20:55Like bro on the job.

20:56Like bro on the job.

20:57If I'm not back in five minutes...

20:59I'll come looking for you.

21:00Send help.

21:00All right, now careful now.

21:03Just don't walk out there.

21:04Cars are coming sometimes.

21:05Safety centers?

21:06Safety is very important.

21:08Up there?

21:08There you go.

21:09Okay.

21:10There may be a check there also.

21:11Sometimes it's for you, the driver, and sometimes it's for the company.

21:14I'll check.

21:14So be careful with the money.

21:16Howdy, ma'am.

21:17I got diapers for you.

21:18This is money?

21:19Yes, it's money.

21:20Fantastic.

21:20Thank you, ma'am.

21:23Okay, so you take the money, I take the crap.

21:25That'll be good.

21:25I think I got the job down.

21:30You're doing real well.

21:32You pull up, you look for the blue, you pick up the blue, the blue's got the poo, the blue

21:35and the poo go in the back of the van, the money goes to you, I hop back in and we go

21:38to the next one.

21:39Ready to roll.

21:40Tidy Didy has been in business in Sacramento since 1954.

21:44By my count, that's three generations of baby poo.

21:47But it also means they still offer an environmentally and economically friendly alternative for new

21:52parents.

21:53This headquarters?

21:54This headquarters.

21:55We're home.

21:55The Tidy Didy plant works out of two buildings for sorting, cleaning, drying, and folding

22:00cloth diapers.

22:01They process upwards of 10,000 diapers every week.

22:04And that translates into over half a million fewer disposable diapers clogging up the landfills

22:09every year.

22:12Coming up.

22:13Three pockets in this machine, 200 pounds of dry weight in each one.

22:16We might have some wet weight here.

22:18They're different shapes, sizes, and options for diapers.

22:21You still smell it, right?

22:22Yeah.

22:22But they come back to the laundry only one way.

22:25Yeah, yeah, yeah, humanity.

22:26Loaded.

22:27You'd be surprised what people accidentally throw in there.

22:29That's no accident.

22:30The key to the diaper service business is providing an equal number of clean ones for the dirty ones

22:43that are turned in.

22:44So, somebody needs to actually count all those dirty diapers.

22:48That would be John Hader.

22:52You're John?

22:53Yeah.

22:54I'm Mike.

22:55How you doing?

22:56Pretty good.

22:57Yeah, I'd shake, but what do you got going there, man?

23:01These are adult diapers right here.

23:03Adult diapers.

23:04Of course.

23:05Why not?

23:06In the diaper business, there's no such thing as age discrimination.

23:10Are those gloves?

23:11Yeah, gloves.

23:12Would you mind?

23:14Here's some, I usually put these gloves underneath those ones.

23:17Yeah, they double up because the smell on your hands is bad at the end of the day,

23:21and it's very hard to get it off.

23:23So, I usually double up on them.

23:24So, this is the counting station?

23:28Yeah, this is usually where we count right here.

23:30Try to keep it in an open area so the smell don't get so strong.

23:34Because if you sit in a small room, this smell gets real bad.

23:37Yeah.

23:38So, now, are you keeping track in your head, or are you marking this down?

23:41Actually, I have a sheet right here that has the count number on here.

23:44So, we just write down how much we've received.

23:45We've received so many of these, so many of that.

23:47We just write it down, and then we just go on to the next one.

23:49All right.

23:51God bless me.

23:52I'm having the time here.

23:53I should have done this before I put my gloves on.

23:55Here we go.

23:56All right.

23:57Now, what's all this?

23:58Okay.

23:58Basically, I'm just going to count all the ones with the straps on them.

24:00So, you got, what, one, two, three, four?

24:02Before you can count them, you really have to know what you're counting.

24:06Welcome to the advanced science of diaper classification.

24:09We got about four different kinds of diapers.

24:11We got the A-Pi, newborns, SS, toddlers, and premiums.

24:15When it comes to newborns, the new newborns, and the new A-Pi, and the new SSs.

24:19The new newborns?

24:20The N-B is N-B, and that's newborn.

24:22The N-B is newborn.

24:23And then we got T-D, and that's toddler.

24:25Uh-huh.

24:26And then we got P, and that's for premium.

24:28The C-H pad, what's that?

24:29That's the changing pad.

24:30These are the ones right here that come with adult ones.

24:32I guess they lay these down, and they change the adult diapers on these right here.

24:36What's T-D-R-X?

24:37That's toddler.

24:38Toddler.

24:39Way more complicated than I thought, I'll tell you that.

24:41And why are some green and some red?

24:43Some are different sizes.

24:44You know, they have the small, large, different sizes, different people.

24:48Right.

24:48Green and red together, that's festive.

24:50That's like Christmas.

24:50Yeah.

24:51You've been naughty or nice?

24:54I'm thinking naughty.

24:55Chi pad, bag, A-B-C.

24:57It smells strong.

24:58It's awful.

24:59Yeah.

25:00It makes my eyes water a little bit.

25:01Still not getting used to it.

25:02How long have you been doing this?

25:03About four and a half months, five months, somewhere around there.

25:06I'm sure experience counts, but it's time for me to get down to the nitty-gritty and start

25:11counting dirty diapers.

25:12I usually just put it down and rip it open, but you've got to be careful how you rip it

25:15open, because sometimes something will come flying at it that you don't want flying.

25:18That's happened to you before?

25:19Yeah, a couple times.

25:20What kind of training did you have here?

25:21You've only been here four and a half months.

25:23Did they just throw you back here and let you figure it out?

25:24They show me for like a day or two, and then it's pretty simple after that.

25:27You'll pretty much pick it up.

25:37Two, three, four, five.

25:43God.

25:44God, what happened here?

25:45Holy smokes.

25:46Who?

25:48Let me...

25:48One, two, three, four, five.

25:54It's huge.

25:55Look at that.

25:56Now, that's just disappointing, man.

25:58So...

25:58Oh!

26:00Count those at the end.

26:02Why is this one all balled up like a...

26:05That's a baby?

26:07Um, yeah, I think it is.

26:09All right.

26:09So, where were...

26:10I was five.

26:11I'm counting these here.

26:12Six, nine, ten, 24, 25.

26:16Now, at this rate, I'm counting slowly.

26:18Yeah, you'll be here all day.

26:20I've got my own method for keeping track of the diaper count.

26:2429, 31, 32, 34, 35, 36, 37.

26:37Ooh, who wants this one?

26:39Coming at you, baby.

26:4130.

26:43Oh, the brown derby for Doug.

26:45There's 40.

26:45And then when we're done with that, we write down the number of how many we got.

26:51You had said it was 65.

26:5265.

26:53And I had, uh...

26:54When I was in school, my teachers always told me that math would be crucial later in life.

27:00They were right.

27:00You know what?

27:02You've got to be frustrating to lose count.

27:04Uh, yeah.

27:05That's why usually when I count, I usually don't like when people come back and bother me because...

27:08So, this is great for you today, a situation like this.

27:10Yeah, everything's going to be messed up.

27:13Just show me how you do it.

27:14Full steam ahead.

27:15Let the man who actually knows what he's doing go at it.

27:18And we might actually get some work done here today.

27:20Counting diapers unleashed.

27:22Let's do it.

27:52Because I will literally be here a week.

27:54I can barely count.

27:56So, I'll step back and let you finish and then we'll take these over to the, uh...

27:59The washer?

28:00Mm-hmm.

28:00All right.

28:01All right, good.

28:02Tear them up.

28:02Hey, John.

28:04Thanks.

28:05Yeah, no problem.

28:07Coming up...

28:08I'll change the belt with you.

28:09A trained professional and I tackle a diaper washing machine.

28:13And get taken to the cleaners.

28:16I think I just had a little stroke.

28:18Yeah.

28:22Now's the time for the diapers and all they contain to be delivered from their wickedness

28:31and made clean.

28:32We journey now to the land of the gigantic washing machines.

28:36Hi, Mike.

28:36You're Dick, right?

28:37Yep.

28:38Sure am.

28:39How are you?

28:40Pleasure.

28:41Okay.

28:42Doesn't smell much better in here.

28:44This is a, uh...

28:45Is it a washing machine?

28:46Yep.

28:46In the L3?

28:48You have the three pockets in this machine.

28:50Uh-huh.

28:50200 pounds of dry weight in each one.

28:53Well, we might have some wet weight here.

28:55Just one of these pockets about this size will fit in here.

28:57One to cut.

28:58All right.

29:03So is this about the biggest washing machine they make?

29:05Oh, they make some about 800 pounds.

29:07This is 600 pounds.

29:08Oh, okay.

29:09So they make bigger than this, though.

29:11It's a big one.

29:11After all the hand-sorting of the dirty diapers, you'd think now's the time just to let the

29:16machines take over.

29:17And you would be wrong.

29:18Just handful by handful.

29:20Just...

29:21Handful.

29:22Say, you go in with your...

29:22Like this.

29:23See, that's...

29:24Go in there like that and just...

29:26In there.

29:27That's about it.

29:28What do you mean?

29:28That's it?

29:29The whole thing.

29:30We got one of these in each pocket.

29:32A full one of these in each pocket?

29:34Each pocket, yep.

29:35And how many pockets you got in the whole thing?

29:36Three.

29:37My goodness.

29:37I'll go get the other ones.

29:38Okay.

29:39I'll do this.

29:39Ah!

29:40Ah!

29:41Ah!

29:42Dutch!

29:43Ah!

29:45Ah!

29:46Ah!

29:47Humanity!

29:48Smelly.

29:49Stinky.

29:50Vile.

29:51Putrid.

29:52Doggone it!

29:56Is that found noisy?

30:02It's only bad when you put your head in it.

30:05Because all the...

30:07Continent.

30:07Yeah.

30:10Is that blood?

30:13Probably not.

30:13I think they use it for cleaning.

30:15Something.

30:16Cleaning blood.

30:27You learn.

30:29Oh!

30:29Truly the bottom of the barrel, man.

30:36That is really something.

30:42That's all there is.

30:43Oh, good.

30:44For that one.

30:45What do we do?

30:45We just let the little turds stay?

30:47Back out there.

30:49Back outside.

30:50Okay.

30:51Close her up.

30:51That's it.

30:55Sorry.

30:55That's why I say it gently.

30:57Is that all we put in?

30:58For this, now we've got two more pockets.

31:00We're going to fill the whole thing?

31:01Yep.

31:01Oh.

31:02These washers may look like huge brutes, but they have a brainy sign.

31:05Computer-controlled sensors monitoring cleaning fluids going in, and the solid waste coming out.

31:11So, after 30 years, Dick, I mean, what's the worst you've seen?

31:19When the machines fall apart, that's when it gets memorable.

31:22So, you're like the main repair guy for these?

31:24Well, kind of a quick fix guy.

31:27You'd be surprised what people accidentally throw in here.

31:29That's no accident.

31:31That is dirt.

31:31Jeez.

31:32Disposable diapers in the U.S. account for some 2 billion tons of plastic, paper, pulp, untreated urine, and poo going into landfills every year.

31:42Measured against that, I guess a few cartfuls of dirty cloth diapers don't seem so bad.

31:48You still smell it, right?

31:50Yeah.

31:52You're getting it.

31:57Tell you what, most new hires don't get it that quick.

31:59How long does your average guy last?

32:01You hire him, he comes in, right?

32:03How long?

32:04We've had a few that just basically walked out before they even started.

32:07Why'd you stick around for three decades?

32:09Get me out of an office and all that kind of stuff.

32:12Started out driving routes.

32:13Then he gradually kind of went in here.

32:15Promotion.

32:16You kind of worked your way up to this position.

32:18Yeah, I worked my way up.

32:19Maybe one day they'll let me in the front office.

32:23You ever worked in an office?

32:24Well, I had an office once.

32:26I never went to it.

32:28Okay.

32:29I kind of miss it.

32:30Hold that up.

32:31The chemicals used in these big washers are industrial strength, but amazingly similar

32:36to what we use for smaller loads in our washing machines at home.

32:40The diapers go through 13 full cycles to clean out everything that needs to be cleaned out.

32:44At the end of the final cycle, the diapers are pH tested to match what is found on a baby's skin.

32:49If need be, they'll go through another complete cleaning.

32:52And then from here, does it go into another washer or straight into the dryer?

32:55Nope, straight into the dryer.

32:56Into the dryer.

32:57That's it?

32:58Anything else we can do?

32:59Is everything running okay?

33:00Well, we got a couple of belts to chain up here today.

33:03I'll change the belt with you.

33:04Okay.

33:05Let's do that.

33:08Are we about ready?

33:09We wanted to show a quick bit on the maintenance of the big machines.

33:12It's a dirty job.

33:13What could be simpler?

33:15Okay.

33:16This way, Mike.

33:17Follow me.

33:18What sort of machine is this we're crawling onto?

33:20Another 600-pound washer.

33:22600 pounds, of course, referring to the weight it can hold.

33:25Yeah, 600-pound driveway capacity.

33:28Come on up.

33:29But we were about to enter Dick's World.

33:31Where would you like me to be?

33:33Why don't you go ahead and stand over there, if you can?

33:36Sure.

33:36Is there anything I shouldn't be standing on?

33:38Don't stand on the wires.

33:39That's about it.

33:40Here we go.

33:41Okay, we got four belts right here that are slipping.

33:45You can see all the residue and everything on here.

33:47There is a lot of residue.

33:47Nice piece you do stuff.

33:48So, right down by your foot there, there's a couple of adjusters going into the side.

33:53Right there.

33:54Right where?

33:55Here?

33:55Right here.

33:56One there and one here and one over there.

33:58There's something about the simple, basic, physical tasks.

34:01For example, changing the worn-out belts on top of a giant diaper washer that creates a male bonding experience like no other.

34:08Oh, wait a minute.

34:09Where's that screwdriver?

34:10Exerting our mechanical prowess, our innate skills.

34:13I don't know what I'm doing.

34:14Our natural roles as masters of the universe.

34:17I'm not really sure what we were supposed to be doing up there.

34:21Yeah, you're going to have to get underneath there.

34:23All right.

34:23Have to do the hard way.

34:24Yeah, because it's been a dream so far.

34:27I'll tell you.

34:27There was something about some nuts that needed loosening or maybe some tightening.

34:32I wish I could put my butt somewhere, honestly.

34:34There's not too many places about getting a greasy butt.

34:38All I know for sure is that we were up there together for a very long time, Dick and I.

34:42And we made some beautiful music together.

34:44Oh, boy.

34:53Oh, boy.

34:55Oh!

34:58Okay.

34:59Hold on a minute.

35:00You want me to get it for you?

35:01I'll get it here.

35:02Are you sure?

35:02Yeah.

35:03All right.

35:06Can you see it, Dick?

35:07Oh, I found it.

35:09Back up we go.

35:10Let me go back down.

35:14Where are you going?

35:15Don't leave me alone, Dick.

35:16I will be back.

35:17All right.

35:20Yeah.

35:21Right there.

35:22Yeah.

35:22Oh, you're going down?

35:24Yeah, go get a screwdriver.

35:25I think I'll stick it underneath there.

35:28Yep.

35:28Yeah.

35:29Yeah.

35:32You're going to go check, aren't you?

35:33It's been a few seconds since you went down the ladder.

35:35I don't blame you.

35:38Back down again.

35:39Dick, I have to say I'm amazed at the agility and sprightness you bring to this whole proceeding.

35:45Sometimes you've got to do what you've got to do.

35:48It's a miracle I didn't drop this on Dick.

35:53Ah!

35:54Doug.

35:55That's disappointing.

35:55I'm going to go down the ladder.

35:56While you're down there, would you?

35:57I'm going to go down the ladder.

35:58Here.

35:59I will.

36:00And that's it.

36:00We're done.

36:01Are we?

36:02Just like that?

36:02Just one more bolt.

36:04I'm tightening it, right?

36:06Yeah.

36:06Okay, good.

36:06I can't remember.

36:08Everything's a blur.

36:08I don't know what my life was like before I met you.

36:12Okay.

36:13I think I just had a little stroke.

36:15We don't have anything else to do, do we?

36:16Really?

36:16Uh-uh.

36:17We change the motor.

36:18We put on some belts.

36:19We bled a little.

36:21We sweat a lot.

36:22Ha, ha, ha.

36:23I bled.

36:23I didn't even know I'd be running into a guy like you today.

36:25I figured it was all going to be diapers and poo.

36:27But you showed me a whole other side of things, my friend.

36:30Whole other side.

36:31Ah.

36:34Okay.

36:36Thank you, Dick Trost.

36:37Okay, come on down.

36:39Or are you going to stay up there?

36:39I think I'm going to stay up here for a while.

36:41Enjoy the view.

36:42Come on down.

36:43Ah.

36:46Coming up, for the first time ever...

36:48I'll tell you somebody else who buys them.

36:49Who's there?

36:50...I expose a dirty little secret about TV crews.

36:53We do.

36:54We use diapers all the time.

36:55Nice.

36:56...what happens next some may find offensive.

36:58So, it takes about two hours for the whole load to get finished.

37:11I like to spend that waiting time trying to get a nut off of a bolt to replace the motor.

37:18But you can do whatever you like with it.

37:20It takes about 35 minutes for the whole load to be dried.

37:24And this is a dryer.

37:26And this is Ed.

37:27Hi, Mike.

37:28How are you?

37:28All right, buddy.

37:30Good.

37:30If I could go ahead and have you turn that off for us.

37:32I'd be happy to.

37:33Anything to make it quieter.

37:34Ed, you're one of the owners of the place?

37:36No, I'm one of the managers around here.

37:38Okay.

37:39And these are your big dryers?

37:40These are the big dogs.

37:41These are our industrial dryers right here.

37:43It takes, like you said, 30 minutes to dry them, five minutes to cool down.

37:47All right.

37:47And it has cooled down already?

37:48Yes.

37:49It's good to open.

37:50Go ahead and hit the open button right there.

37:52That's going to pop us open there.

37:54Scoot this one up.

37:55Yeah.

37:55Right here, we have an unload and load.

37:58All right.

37:58Flip it up to unload.

38:01That's going to tilt it forward there for us so we can go ahead and get everything out pretty

38:04easy.

38:06Hit the up button on there.

38:08And be careful.

38:09Let's go ahead.

38:10Here we go.

38:10Oh, I got you.

38:11That's how they get them out.

38:12Well, that's ingenious.

38:13Nice and easy.

38:14I thought for sure we'd be crawling in there.

38:16No, man.

38:17Then we have to wash our diapers again.

38:19Yeah, little snowflakes.

38:22Yeah.

38:23From brown to white.

38:26There we go.

38:27Now we just want to take this clean cart over here to our sorting and counting area.

38:33The diapers here are all cotton and usually last through 42 complete wash and dry cycles.

38:38Dighty-dighty processes between 8,000 and 10,000 diapers a week.

38:42That's a lot of fluffing and folding.

38:44Okay.

38:44You just want to be careful that you don't pull it up too far.

38:49It'll stop automatically or ice?

38:51It'll stop automatically, but we don't want everything on the floor.

38:53Okay, right there.

38:54There's about good.

38:55All right.

38:56So here's where we do our quality check, Mike.

38:58We want to make sure there's no stains.

38:59We have a very strict rule on no stains going out.

39:03Smells as good as new.

39:04Smells brand new.

39:05We don't have a sniff test.

39:06We just visually inspect.

39:08Visual test.

39:09Okay.

39:09One thing we want to make sure we don't have is holes.

39:12Just a stain?

39:13That is a stain.

39:13So you want to toss that one right in the dirty bin.

39:16Dirty bin.

39:16Those ones get rewashed again until we get the stains out.

39:19Okay.

39:20And if not, then they get sold as rags.

39:22And the people that buy the rags, car detailers?

39:25Car detailers, airports, auto detailers, you know, you name it.

39:30I'll tell you somebody else who buys them.

39:32Who's that?

39:33We do.

39:34We use diapers on our cameras all the time.

39:36Nice.

39:36Our cameras have been to hell and every kind of poo in the world have been on his camera in particular.

39:41I could imagine.

39:42And a lot of it on his head, so we travel with diapers.

39:45I just always thought they were official, you know, cloths for TV, but they're not.

39:50They're these.

39:50Yeah.

39:50The ones that have the beads, you know, like the real lint balls.

39:54Customers and babies do not like that.

39:56Babies don't like the little balls of lint?

39:57That you can feel.

39:58Uh-huh.

39:59Okay, these ones, these are perfect.

40:01They're fine.

40:01The ones that you feel on the inside, if you can feel something kind of hard in there, we

40:05need to get those ones out.

40:06So that's part of the quality control check.

40:08How do you know when one is done?

40:11Holes torn.

40:13Let me try to get one here for you that's out of rotation.

40:16This is what we consider pretty beat up.

40:19Kind of see how the edges are all frailed and starting to get the holes, all that.

40:24That's going to get turned into a rag diaper there.

40:26Now, maybe we could do a little business.

40:28I mean, like I said, we go through these things all the time.

40:31If you've got a stack of raggedy ones.

40:32Definitely.

40:33You know?

40:33Yeah, we definitely got tons of rags.

40:35All those blue bags on top are 10-pound rag bags, and I mean, we've got tons of them.

40:41All right?

40:41If you don't mind, I'm going to help myself to some rags.

40:43Hey, I appreciate it.

40:44No, it's our pleasure.

40:46Best to...

40:46You made sure the quality was good, so...

40:48There's not a...

40:49You could eat off these diapers.

40:50When this doesn't work out in the future, I'll hire you.

40:52Hey, man, I can count to nine and I can fold.

40:54All right, Mike.

40:55Thanks a lot.

40:55Say goodbye to Dick and to John and, of course, to Wyman Savage.

41:00I definitely will.

41:01I appreciate your help.

41:02That fells my cue.

41:03And that looks like we've got to go.

41:04See you.

41:05All right.

41:09And that'll wrap it up for me here at the Tidy Dighty Diaper Service.

41:13And just as well, the weather's starting to turn.

41:16I'm leaving with my rags, and I wasn't kidding you.

41:19We really do use these things in the process of shooting dirty jobs.

41:24They come in handy.

41:25You might say that Doug here relies upon them.

41:28As for the rest of the crew, well, they just depend on them.

41:32Let's wrap it up, boys.

41:37What's wrong with people?

41:39I mean, really, what is wrong with people?

41:42Why can't they follow directions?

41:44It's such a simple world if you merely commit to doing what you're told.

41:48For instance, Dave, if I were to tell people to go to discovery.com forward slash dirty jobs and suggest our next dirty adventure, you think they'd do that?