Hey everyone, welcome to another episode of Fish. Before we get going, I just want to quickly let you know about two very exciting global live streaming events that we are going to be doing on the 5th and 6th of September.

So we're going to be playing the London Podcast Festival, and as well as playing to a live room full of people at King's Place in London, we will be live streaming the event so that you can watch it from wherever you are in the world. So for those who have never made it to a live show before and always wondered what it's like, this is the full experience. This is a sort of warts and all version that you'll get to see. It's all the bloopers, it's all the extra bits that end up getting edited out.

There's all the admin at the top of the show. Who doesn't love admin at the top of a show? Imagine getting to see that. It's going to be a great night. Also, as Anne is now off on maternity, we're going to be joined by some really fun guests. We've already sort of announced one of them on Instagram but if you didn't see see that video, on the 6th of September, we are going to be joined by one of the UK's best-selling authors of all time, Richard Osmond. That's going to be an awesome show, that's on the 6th. We'll be making another announcement for who will be joining us on the 5th soon, but in the meantime, if you want to get tickets, they are available now.

Just go to no such thing as a fish.com slash live and get your live streaming tickets now.

All right, last thing to say before we get into the show, some very exciting news back at

QIHQ.

The Lunchbox envy podcast has been picked up by BBC Sounds, so if you happen to listen to your

podcast there, do type in the words, Lunchbox MV. So if you happen to listen to your podcast there,

do type in the words, Lunchbox envy now, and you'll be able to get access to the most quite

interesting food-based podcast there is in podcast land. Each episode deals with a different

kind of food. So the episode that went up a few days ago was all about cheese, where they

answer the big cheese questions, like, you know, how do they put the holes in Swiss cheese, who eats the world's hardest cheese? Why do people

put Parmesan into a bank, all the biggies? And there's over 30 episodes you can access now,

everything from pastry through the butter and chocolate. You must check them out,

but specifically do check them out now at BBC Sounds. All right, let's get into the show.

On with the podcast.

Hello and welcome to another episode of No Such Thing as a Fish, a weekly podcast coming to you from the QI offices in Hoburn.

My name is Dan Schreiber. I am sitting here with Anna Tishinsky, James Harkin, and Andrew Hunter. And once again, we have gathered around the microphones

with our four favorite facts from the last seven days.

And in a particular order, here we go.

Starting with fact number one, and that is James.

Okay, my fact this week is that if you are 20 years old now,

...