1 00:00:08,520 --> 00:00:10,719 Speaker 1: Hello, and welcome to Savor production for iHeartRadio. 2 00:00:10,760 --> 00:00:13,039 Speaker 2: I'm Annie Res and I'm Moren vogel Baum, and today 3 00:00:13,119 --> 00:00:15,800 Speaker 2: we have an episode for you about lemons. 4 00:00:16,480 --> 00:00:19,919 Speaker 1: Yes, I'm already nervous. 5 00:00:20,520 --> 00:00:22,040 Speaker 2: It's an overwhelming topic. 6 00:00:22,280 --> 00:00:25,599 Speaker 1: Yeah, it is. It is. Was there any reason it 7 00:00:25,640 --> 00:00:26,960 Speaker 1: was on your mind? Oh? 8 00:00:27,160 --> 00:00:30,400 Speaker 2: It's been on our list for since the beginning, and 9 00:00:31,040 --> 00:00:34,640 Speaker 2: I this is the year of like, let's do the 10 00:00:34,720 --> 00:00:41,080 Speaker 2: overwhelming topics. So here, here we are, Yeah, here we are. 11 00:00:42,280 --> 00:00:48,560 Speaker 1: It was definitely an overwhelming topic. It was intimidating, and 12 00:00:49,080 --> 00:00:55,560 Speaker 1: I kept getting tempted by a bunch of rabbit holes 13 00:00:55,600 --> 00:00:59,520 Speaker 1: because there's so much with lemon. There's like so many 14 00:00:59,560 --> 00:01:06,880 Speaker 1: specific desserts and so many specific savory applications and just 15 00:01:07,959 --> 00:01:09,880 Speaker 1: cultural notes. 16 00:01:10,520 --> 00:01:14,119 Speaker 2: Yeah, yeah, a lot of weird pop culture notes in 17 00:01:14,160 --> 00:01:17,320 Speaker 2: here that we actually didn't really go into basically at all. 18 00:01:18,480 --> 00:01:22,039 Speaker 2: This will have to be side quests for future days. 19 00:01:23,360 --> 00:01:28,479 Speaker 1: Yes, it definitely will. Because we were talking off mic 20 00:01:28,520 --> 00:01:32,800 Speaker 1: before this about just memories that we have with lemon 21 00:01:35,160 --> 00:01:39,600 Speaker 1: in pop culture that are bizarre and we don't know 22 00:01:39,640 --> 00:01:44,119 Speaker 1: the answer to at this current moment. If anybody remembers, fine, 23 00:01:44,200 --> 00:01:46,160 Speaker 1: then maybe you'll know what we're talking. 24 00:01:45,880 --> 00:01:49,800 Speaker 2: About Yeah, there was a whole thing with people like 25 00:01:50,520 --> 00:01:55,800 Speaker 2: spitting out lemons or pretending to on vine, which is 26 00:01:55,840 --> 00:01:59,240 Speaker 2: a thing that I hadn't even remembered existed until you 27 00:01:59,360 --> 00:02:01,520 Speaker 2: brought it up before we started recording. 28 00:02:02,120 --> 00:02:06,040 Speaker 1: So I went on a deep dive when they were like, 29 00:02:06,120 --> 00:02:08,800 Speaker 1: the government might ban TikTok, and I was like, remember 30 00:02:08,880 --> 00:02:19,000 Speaker 1: vine though. Anyway, I love lemon. I'm a big like 31 00:02:19,080 --> 00:02:23,320 Speaker 1: a lemon in savory instances. I add it to a 32 00:02:23,320 --> 00:02:26,600 Speaker 1: bunch of like vegetables and meats. I also love just 33 00:02:26,639 --> 00:02:28,800 Speaker 1: adding it to water. That's a big thing my mom 34 00:02:28,880 --> 00:02:33,960 Speaker 1: did same. I've mentioned before. I have a post it. 35 00:02:35,680 --> 00:02:37,120 Speaker 1: I don't know if that's quite what you'd call it, 36 00:02:37,160 --> 00:02:39,320 Speaker 1: but I have the equivalent of a post it on 37 00:02:39,360 --> 00:02:44,440 Speaker 1: my phone where I just keep track of people's favorite desserts, 38 00:02:45,160 --> 00:02:49,040 Speaker 1: and I have on there for you, Lauren, lemon lemon dessert. 39 00:02:49,280 --> 00:02:51,480 Speaker 2: Lemon desserts are definitely one of my favorite things. I 40 00:02:52,040 --> 00:02:56,320 Speaker 2: also dislike food. I mean, it's difficult for me to 41 00:02:56,600 --> 00:02:59,480 Speaker 2: have favorites because they're all sort of favorite, you know, 42 00:03:00,800 --> 00:03:04,560 Speaker 2: but I do. I also, yep, am just very fond 43 00:03:04,720 --> 00:03:08,600 Speaker 2: of a lemon, and yeah, I had to really like 44 00:03:08,760 --> 00:03:13,920 Speaker 2: pair back on what I could make notes on for today, 45 00:03:15,480 --> 00:03:18,280 Speaker 2: because right, like, I just have so many like favorite 46 00:03:18,919 --> 00:03:23,440 Speaker 2: lemon things. My mom used to make candied lemon and 47 00:03:23,480 --> 00:03:27,720 Speaker 2: orange peel for Christmas for her father every year, which 48 00:03:27,760 --> 00:03:30,760 Speaker 2: was a huge pain in the rear, but like so tasty, 49 00:03:30,919 --> 00:03:35,720 Speaker 2: so tasty. One of my favorite weird desserts to bring 50 00:03:36,080 --> 00:03:39,440 Speaker 2: to events is called a shaker lemon pie. It's made 51 00:03:39,480 --> 00:03:42,800 Speaker 2: with whole lemons sliced very thin and then macerated in 52 00:03:42,840 --> 00:03:45,720 Speaker 2: sugar and then so the whole lemon peel and pitthan 53 00:03:45,760 --> 00:03:49,680 Speaker 2: all is just in these little ribbons in the in 54 00:03:49,720 --> 00:03:51,960 Speaker 2: the pie with a nice like kind of like egg 55 00:03:52,040 --> 00:03:54,720 Speaker 2: bas so or like lemon meringue or I don't know, 56 00:03:54,800 --> 00:03:57,120 Speaker 2: all of them, all of them nice lemon cakes. I 57 00:03:57,120 --> 00:03:59,840 Speaker 2: agree with sans of stark. Yeah, yeah, I like them. 58 00:04:00,040 --> 00:04:03,520 Speaker 1: I like a really good thin cut of lemon too. 59 00:04:03,720 --> 00:04:07,360 Speaker 1: I have some, like some of my favorite sushi rolls have. 60 00:04:07,360 --> 00:04:13,160 Speaker 2: A really ooh yeah, yeah, totally. It's all good to write, 61 00:04:13,200 --> 00:04:15,240 Speaker 2: just a squeeze over the top or grate some of 62 00:04:15,280 --> 00:04:19,480 Speaker 2: the zest into literally everything, or uugh. 63 00:04:20,600 --> 00:04:24,080 Speaker 1: Put it in your like coffee or tea. And I 64 00:04:24,120 --> 00:04:25,960 Speaker 1: know some people are like coffee, but yes, I put 65 00:04:26,000 --> 00:04:26,720 Speaker 1: it in my coffee. 66 00:04:28,760 --> 00:04:31,560 Speaker 2: A little bit of lemon zest in an espresso is 67 00:04:31,600 --> 00:04:33,280 Speaker 2: one of my very favorite things. 68 00:04:33,960 --> 00:04:39,839 Speaker 1: It's really good. So yes, it can go. You can 69 00:04:39,920 --> 00:04:42,720 Speaker 1: see all of the rabbit holes and pasts. We had 70 00:04:42,760 --> 00:04:49,120 Speaker 1: to be like not today, Yeah, vigilant, Yeah, yes, Otherwise. 71 00:04:50,200 --> 00:04:52,680 Speaker 2: We wouldn't be recording this right now because we would 72 00:04:52,680 --> 00:04:54,359 Speaker 2: still be writing things about lemons. 73 00:04:54,480 --> 00:04:59,840 Speaker 1: Yeah, yes, indeed, And we have talked about lemons several 74 00:05:00,040 --> 00:05:03,479 Speaker 1: times before. Sure, we have talked about them a lot 75 00:05:03,640 --> 00:05:08,960 Speaker 1: in several Cocktail Hours, which we'll touch on in this episode. Lemonade, 76 00:05:09,000 --> 00:05:12,919 Speaker 1: which I forgot we did. Oh that's a great one. Yeah, 77 00:05:13,080 --> 00:05:19,560 Speaker 1: oh yeah, it's fantastic. I forgot how wild that one is. Oranges, lime, grapefruit, 78 00:05:20,040 --> 00:05:26,440 Speaker 1: citrus in general. Yeah, yeah, yeah, lemon comes up a lot, 79 00:05:27,080 --> 00:05:30,680 Speaker 1: it does, it does. But I guess this brings us 80 00:05:30,720 --> 00:05:37,680 Speaker 1: to our question, sure, lemon, what is it? 81 00:05:38,640 --> 00:05:42,640 Speaker 2: Well? Lemons are types of smallish, say like palm sized 82 00:05:42,720 --> 00:05:45,880 Speaker 2: or smaller citrus fruits that come in a number of varieties, 83 00:05:45,920 --> 00:05:48,760 Speaker 2: but tend to have like a juicy, pale yellow pulp 84 00:05:49,120 --> 00:05:52,279 Speaker 2: surrounded by a thick layer of spongy and bitter white 85 00:05:52,320 --> 00:05:56,760 Speaker 2: pif encased in a protective, like thin but tough, bright 86 00:05:56,839 --> 00:06:00,760 Speaker 2: yellow rind that contains a lot of fragrant oil. They're 87 00:06:00,760 --> 00:06:03,160 Speaker 2: shaped like a little oval that's pinched at both ends. 88 00:06:03,560 --> 00:06:07,200 Speaker 2: And yeah, the pulp is like tart, sweet and puckery, astringent, 89 00:06:07,320 --> 00:06:10,039 Speaker 2: and a little floral. The rind is similar, but more 90 00:06:10,120 --> 00:06:12,920 Speaker 2: floral and sort of bitter. The pit is very bitter 91 00:06:13,000 --> 00:06:16,120 Speaker 2: and is often discarded. And lemons are used right and 92 00:06:16,200 --> 00:06:18,960 Speaker 2: just all kinds of things sweet and savory food and 93 00:06:19,040 --> 00:06:23,280 Speaker 2: drinks to bring a sort of brightness in on their own. 94 00:06:23,360 --> 00:06:26,320 Speaker 2: Their juice and or rind might feature in cakes or 95 00:06:26,360 --> 00:06:30,760 Speaker 2: sorbets or candies or sweetened lemonade. They'll often add a 96 00:06:30,800 --> 00:06:33,920 Speaker 2: punch of tartness or bitterness to other fruits and pie 97 00:06:34,000 --> 00:06:37,400 Speaker 2: and jam type situations. They can be added to salty 98 00:06:37,480 --> 00:06:40,760 Speaker 2: or savory preserves. They can be squeezed over a finished 99 00:06:40,800 --> 00:06:43,400 Speaker 2: savory dish to make it pop, or you can grate 100 00:06:43,440 --> 00:06:46,360 Speaker 2: the rind over a dish to add depth. They mix 101 00:06:46,440 --> 00:06:49,480 Speaker 2: really well with various types of flavors and cocktails and 102 00:06:49,520 --> 00:06:53,960 Speaker 2: baked goods and creamy dishes. They just taste bright and 103 00:06:54,160 --> 00:06:57,800 Speaker 2: sunny and yellow. They're like if you just captured a 104 00:06:57,960 --> 00:07:06,599 Speaker 2: crayon sunbeam in a juicy living jewel. Yes, yeah, yes. 105 00:07:08,040 --> 00:07:11,360 Speaker 2: Lemons grow on a type of small tropical to subtropical 106 00:07:11,440 --> 00:07:13,720 Speaker 2: evergreen tree that grows to about a ten to twenty 107 00:07:13,720 --> 00:07:16,040 Speaker 2: feet in height that's about three to six meters, with 108 00:07:16,160 --> 00:07:18,280 Speaker 2: thorns on the branches. I don't know if you ever 109 00:07:18,320 --> 00:07:21,040 Speaker 2: knew that lemons and limes are definitely thorny and these 110 00:07:21,120 --> 00:07:24,520 Speaker 2: kind of oblong, pointy green leaves. They can flower and 111 00:07:24,560 --> 00:07:27,240 Speaker 2: fruit year round, but are typically most productive in the 112 00:07:27,280 --> 00:07:30,240 Speaker 2: late winter and sometimes early summer in climates that have 113 00:07:30,320 --> 00:07:35,200 Speaker 2: cool summers. They cannot stand below freezing temperatures. When they 114 00:07:35,240 --> 00:07:38,720 Speaker 2: do flower, they bloom with these pretty and fragrant white 115 00:07:38,840 --> 00:07:42,200 Speaker 2: or like white to purple flowers that, if pollinated, will 116 00:07:42,240 --> 00:07:44,400 Speaker 2: develop into this fruit fruit that's green at first, but 117 00:07:44,440 --> 00:07:47,880 Speaker 2: as it ripens will go yellow to golden and reach 118 00:07:48,000 --> 00:07:50,400 Speaker 2: like two to five inches long that's about five to 119 00:07:50,440 --> 00:07:54,920 Speaker 2: twelve centimeters. Different varieties can have a rind that's smooth 120 00:07:55,120 --> 00:07:59,360 Speaker 2: to pebbled, thicker or thinner, with more or less pith underneath, 121 00:08:00,400 --> 00:08:03,840 Speaker 2: and the flesh inside is made up of many tiny vesicles, 122 00:08:04,360 --> 00:08:08,240 Speaker 2: meaning sort of like individually wrapped drops of juice, each 123 00:08:08,280 --> 00:08:12,520 Speaker 2: inside their own tear drop shaped membrane. Those vesicles are 124 00:08:12,560 --> 00:08:16,960 Speaker 2: further wrapped in larger segments of membrane like a juicy 125 00:08:17,160 --> 00:08:21,320 Speaker 2: three D pie. Yeah, the juice can be pale yellow 126 00:08:21,360 --> 00:08:24,760 Speaker 2: to gold to kind of pinkish in color, and each 127 00:08:24,880 --> 00:08:28,400 Speaker 2: segment may contain one or a few seeds. The whole 128 00:08:28,480 --> 00:08:30,720 Speaker 2: unit is just a really clever way of protecting the 129 00:08:30,720 --> 00:08:33,760 Speaker 2: fruit in the seeds. They are small enough that they're 130 00:08:33,800 --> 00:08:37,560 Speaker 2: not typically peeled and segmented the way that oranges or 131 00:08:37,559 --> 00:08:41,360 Speaker 2: grapefruits might be, but rather sliced into either rounds or wedges. 132 00:08:42,600 --> 00:08:45,400 Speaker 2: Any slices or gratings from the peel should be taken 133 00:08:45,480 --> 00:08:47,760 Speaker 2: before the fruit is cut, though, because that just makes 134 00:08:47,800 --> 00:08:52,280 Speaker 2: it a lot more structurally sound. Yeah and yeah, they 135 00:08:52,360 --> 00:08:56,000 Speaker 2: can be used in just about anything. The flavors are 136 00:08:56,000 --> 00:08:58,400 Speaker 2: delicate enough that in a lot of soups and stews 137 00:08:58,440 --> 00:09:00,959 Speaker 2: and sauces, like anything your cook for a while, the 138 00:09:01,040 --> 00:09:03,920 Speaker 2: juice or rind is usually added towards the end of 139 00:09:03,920 --> 00:09:07,480 Speaker 2: cooking or after cooking is finished. The rind is more 140 00:09:07,520 --> 00:09:10,800 Speaker 2: strongly flavored and can stand up to sweet or rich 141 00:09:10,840 --> 00:09:14,920 Speaker 2: flavors as well. Different types are harvested earlier or later 142 00:09:15,000 --> 00:09:18,079 Speaker 2: in development for different purposes. For fresh sale, the fruit 143 00:09:18,120 --> 00:09:20,760 Speaker 2: is often picked green and encoated with a thin protective 144 00:09:20,800 --> 00:09:23,800 Speaker 2: wax layer, and then allowed to ripen to maturity during 145 00:09:23,840 --> 00:09:28,319 Speaker 2: packing our storage. Lemons are also processed for their juice 146 00:09:28,360 --> 00:09:33,080 Speaker 2: and for their extracts like essential oils, citric acid, and 147 00:09:33,160 --> 00:09:37,640 Speaker 2: pectin for use in all kinds of food, cosmetic, household 148 00:09:37,679 --> 00:09:39,640 Speaker 2: and industrial products. 149 00:09:40,400 --> 00:09:47,600 Speaker 1: Yeah, yeah, well what about the nutrition by themselves? 150 00:09:47,679 --> 00:09:50,520 Speaker 2: Lemons are pretty good for you. You know, if you 151 00:09:50,760 --> 00:09:54,839 Speaker 2: actually eat those membranes and not just the juice, that's 152 00:09:54,840 --> 00:09:57,120 Speaker 2: a good punch of fiber. They've got a bunch of 153 00:09:57,200 --> 00:10:03,120 Speaker 2: micronutrients and yeah, you know, once you add them to 154 00:10:03,480 --> 00:10:08,760 Speaker 2: cake or you know, add a bunch of sugar and 155 00:10:08,920 --> 00:10:11,520 Speaker 2: vodka to them to make lemon cello. I can't make 156 00:10:11,559 --> 00:10:14,920 Speaker 2: you any promises about the nutritive qualities. 157 00:10:17,200 --> 00:10:20,320 Speaker 1: Which, yes, we've been teasing a lemon cello episode for 158 00:10:20,320 --> 00:10:21,920 Speaker 1: a while. That is not this episode. 159 00:10:21,920 --> 00:10:25,800 Speaker 2: That is not this episode either now, although I heck 160 00:10:25,840 --> 00:10:27,600 Speaker 2: and love a lemon cello and I would love to 161 00:10:27,600 --> 00:10:28,200 Speaker 2: talk about it. 162 00:10:29,120 --> 00:10:31,880 Speaker 1: I would as well. And we've gotten some great listener 163 00:10:31,920 --> 00:10:38,360 Speaker 1: mail about lemonchello. Oh yeah, so keep that coming. Well, 164 00:10:38,600 --> 00:10:42,120 Speaker 1: that's for another time today we do have some numbers 165 00:10:42,160 --> 00:10:42,480 Speaker 1: for you. 166 00:10:42,840 --> 00:10:46,520 Speaker 2: We do. Okay, A mature lemon tree can produce around 167 00:10:46,559 --> 00:10:49,160 Speaker 2: one hundred to two hundred pounds of fruit per year. 168 00:10:49,640 --> 00:10:53,640 Speaker 2: That's about forty five to ninety kilos. That's a bunch 169 00:10:53,760 --> 00:10:59,000 Speaker 2: of lemons. Global lemon production averages around five point seven 170 00:10:59,120 --> 00:11:03,200 Speaker 2: million tons a year as of like the twenty teens. 171 00:11:04,240 --> 00:11:07,360 Speaker 2: Of that, about three point six million tons we're being 172 00:11:07,440 --> 00:11:12,720 Speaker 2: sold fresh for consumption. That's about three kilos of lemons 173 00:11:12,800 --> 00:11:21,400 Speaker 2: per human person per year. What I think. I didn't 174 00:11:21,480 --> 00:11:24,760 Speaker 2: check that math, So if it's really off, just don't 175 00:11:24,760 --> 00:11:30,680 Speaker 2: tell me. Just let it sit and let the website 176 00:11:30,679 --> 00:11:32,679 Speaker 2: that I got it from be wrong. 177 00:11:34,800 --> 00:11:36,080 Speaker 1: Go after them, you know. 178 00:11:36,400 --> 00:11:45,079 Speaker 2: Yeah, that's the lemonage dot com. Okay, it's a Spanish 179 00:11:45,120 --> 00:11:46,880 Speaker 2: marketing group for lemons. 180 00:11:48,240 --> 00:11:50,280 Speaker 1: I'm willing to roll with it for today. All right. 181 00:11:53,880 --> 00:11:57,640 Speaker 2: I'm pretty sure that Mexico and Argentina produce the most 182 00:11:57,720 --> 00:12:04,320 Speaker 2: lemons for fresh consumption and for processing respectively. Spain does 183 00:12:04,440 --> 00:12:09,600 Speaker 2: lead European production at about a million tons a year. Also, 184 00:12:09,640 --> 00:12:13,199 Speaker 2: I read that the production area, like the hectorage for lemons, 185 00:12:13,200 --> 00:12:16,800 Speaker 2: has just about doubled in the past twenty years, leading 186 00:12:16,840 --> 00:12:19,960 Speaker 2: to a bit of an overproduction crisis versus like the 187 00:12:20,000 --> 00:12:24,720 Speaker 2: market demand. So that's a situation to watch in the future. 188 00:12:26,400 --> 00:12:31,600 Speaker 2: All right, a few world records for you. The heaviest 189 00:12:31,920 --> 00:12:35,199 Speaker 2: lemon on record was grown in two thousand and three 190 00:12:35,400 --> 00:12:40,520 Speaker 2: in Israel. It weighed five point three kilos. That's like 191 00:12:40,600 --> 00:12:48,120 Speaker 2: eleven point six pounds. That's bigger than my cat. It 192 00:12:48,400 --> 00:12:52,680 Speaker 2: was thirty five centimeters long with a circumference of seventy 193 00:12:52,760 --> 00:13:01,800 Speaker 2: four centimeters that's fourteen by twenty nine inches. That's a 194 00:13:01,880 --> 00:13:05,560 Speaker 2: lemon bigger than your head. 195 00:13:06,640 --> 00:13:14,120 Speaker 1: Wow. I have a lot of questions, honestly, but I 196 00:13:14,280 --> 00:13:20,280 Speaker 1: accept this happened. I'm just curious in many ways as 197 00:13:20,320 --> 00:13:21,199 Speaker 1: to how. 198 00:13:21,600 --> 00:13:24,760 Speaker 2: I yep, I couldn't tell you. I couldn't tell you 199 00:13:24,840 --> 00:13:29,200 Speaker 2: right now. It did also, interestingly grow alongside a very 200 00:13:29,240 --> 00:13:36,960 Speaker 2: slightly smaller sibling, so yeah, the photos are great. Lemons 201 00:13:37,360 --> 00:13:42,920 Speaker 2: also hold the record for the highest voltage created via 202 00:13:43,080 --> 00:13:49,520 Speaker 2: a fruit based battery. Okay, I don't remember, I didn't 203 00:13:49,520 --> 00:13:52,880 Speaker 2: write down. Oh I think this was in twenty twenty one. Okay, 204 00:13:53,000 --> 00:13:56,960 Speaker 2: So the Royal Society of Chemistry worked with the University 205 00:13:57,000 --> 00:14:02,800 Speaker 2: of Bath to create a battery using two nine hundred 206 00:14:02,840 --> 00:14:08,160 Speaker 2: and twenty three lemons, with which they produced two three 207 00:14:08,280 --> 00:14:12,280 Speaker 2: hundred and eight vaults of charge, enough to launch an 208 00:14:12,360 --> 00:14:16,320 Speaker 2: electric go kart. The lemons were then sent to a 209 00:14:16,360 --> 00:14:20,240 Speaker 2: processor that creates biogas from food wastes. So it was 210 00:14:20,320 --> 00:14:27,560 Speaker 2: really overall a very energy productive batch of lemonss. 211 00:14:27,080 --> 00:14:29,080 Speaker 1: Wow, yeah at white places. 212 00:14:29,280 --> 00:14:35,440 Speaker 2: Yeah yeah, I wasn't expecting me neither, but you're right, 213 00:14:37,280 --> 00:14:39,120 Speaker 2: very productive limits yeah. 214 00:14:39,320 --> 00:14:39,600 Speaker 1: Yes. 215 00:14:42,800 --> 00:14:47,520 Speaker 2: Lastly, the fastest time to peel and eat a lemon 216 00:14:48,400 --> 00:14:53,920 Speaker 2: was achieved with multiple question marks in twenty ten in 217 00:14:53,960 --> 00:14:57,480 Speaker 2: New York City at eight point two five seconds. 218 00:15:00,600 --> 00:15:01,600 Speaker 1: I mean, it's pretty good. 219 00:15:02,040 --> 00:15:03,600 Speaker 2: I don't think I could do it that fast, so 220 00:15:03,680 --> 00:15:04,320 Speaker 2: here why. 221 00:15:04,160 --> 00:15:14,280 Speaker 1: I definitely could it? Absolutely not. I'm a borrible feeling. 222 00:15:14,000 --> 00:15:21,360 Speaker 2: Me too too. Oh okay, moving on to lemon festivals. 223 00:15:21,400 --> 00:15:24,640 Speaker 2: There are many lemon festivals. Here's a small spattering. Okay, 224 00:15:25,000 --> 00:15:27,840 Speaker 2: we just missed one in Upland, California in mid June. 225 00:15:27,880 --> 00:15:30,960 Speaker 2: That's in its twenty seventh year. They featured Eve Sex 226 00:15:31,000 --> 00:15:34,600 Speaker 2: as a musical guest this year. They also have an 227 00:15:34,600 --> 00:15:39,000 Speaker 2: idle contest for solo vocalists and a mechanical bull riding contest, 228 00:15:39,080 --> 00:15:43,920 Speaker 2: among many other activities. There's one in Chula Vista, California. 229 00:15:44,000 --> 00:15:47,720 Speaker 2: It's also in its twenty seventh year. It's happening August seventeenth, 230 00:15:47,760 --> 00:15:49,680 Speaker 2: so you've still got time to plan. If you're in 231 00:15:49,720 --> 00:15:53,640 Speaker 2: like the San Diego area. Their tagline is Eat, Drink 232 00:15:53,640 --> 00:16:00,840 Speaker 2: and be zesty. There's a cooking competition, you know, food 233 00:16:00,880 --> 00:16:06,040 Speaker 2: and drinking, craft vendors, music, and I quote photo opportunities 234 00:16:06,120 --> 00:16:11,000 Speaker 2: with the beloved Tarty, the Lemon Tarty, the lemon being 235 00:16:11,040 --> 00:16:16,080 Speaker 2: their mascot, which I had a surprisingly difficult time finding 236 00:16:16,120 --> 00:16:23,520 Speaker 2: photographs of. Oh that's I need y'all, I need you 237 00:16:23,680 --> 00:16:32,240 Speaker 2: all to answer this call. They no longer really the 238 00:16:32,920 --> 00:16:35,240 Speaker 2: area no longer really has that many lemons, but in 239 00:16:35,280 --> 00:16:38,680 Speaker 2: the early nineteen hundreds, like the town was mostly lemon groves, 240 00:16:38,760 --> 00:16:43,200 Speaker 2: so it's sort of been celebration of that. Another and oh, 241 00:16:43,200 --> 00:16:46,480 Speaker 2: I didn't look up how to say this. Golita Goletta, California, 242 00:16:46,560 --> 00:16:50,480 Speaker 2: also celebrates its area's agricultural history of booming lemon orchards 243 00:16:50,480 --> 00:16:53,640 Speaker 2: through the first half of the twentieth century with a festival. 244 00:16:54,160 --> 00:16:58,400 Speaker 2: It's in its thirtieth iteration this year in late September, 245 00:16:58,880 --> 00:17:02,480 Speaker 2: so you've also got time. There are the two things 246 00:17:02,520 --> 00:17:07,280 Speaker 2: that I saw mostly are car shows and pie eating contests, 247 00:17:08,520 --> 00:17:10,959 Speaker 2: and the photos of the pie eating contests that I 248 00:17:11,040 --> 00:17:14,520 Speaker 2: saw all looked to me like lemon merangue, but it's 249 00:17:14,560 --> 00:17:15,800 Speaker 2: hard for me to say. 250 00:17:17,320 --> 00:17:20,919 Speaker 1: Yeah yeah again right in yes please. 251 00:17:22,359 --> 00:17:25,280 Speaker 2: There's one in Monte Rosso, Italy that happens every day, 252 00:17:25,480 --> 00:17:29,000 Speaker 2: so we're way late on that one. There are tours 253 00:17:29,040 --> 00:17:31,560 Speaker 2: through the local orchards and lots of food and drink, 254 00:17:31,760 --> 00:17:35,199 Speaker 2: and awards for the biggest lemon grown that year and 255 00:17:35,359 --> 00:17:41,560 Speaker 2: also the best decorated window in town. This seems like 256 00:17:41,640 --> 00:17:48,879 Speaker 2: a beautiful, charming seaside event, but perhaps the most spectacular 257 00:17:49,200 --> 00:17:54,720 Speaker 2: festival for lemons is La Fete Dusitron in menton East 258 00:17:54,720 --> 00:17:57,880 Speaker 2: Ways along the coast of the French Riviera, which had 259 00:17:57,880 --> 00:18:02,880 Speaker 2: its ninety first year this February. There is a parade 260 00:18:03,320 --> 00:18:07,760 Speaker 2: with floats decorated in lemons and oranges sort of like beadwork, 261 00:18:08,840 --> 00:18:13,240 Speaker 2: and in fact a fruit sculpture exhibit with these like 262 00:18:13,400 --> 00:18:18,080 Speaker 2: lemon and orange beadwork pieces, by which I mean the 263 00:18:18,119 --> 00:18:21,320 Speaker 2: lemons and oranges are the beads that are up to 264 00:18:21,440 --> 00:18:26,560 Speaker 2: ten meters tall that's about thirty feet, incorporating some fifteen 265 00:18:26,640 --> 00:18:33,600 Speaker 2: tons of fruit each picture like an Eiffel Tower of 266 00:18:33,720 --> 00:18:39,680 Speaker 2: Citrus that's rigged with fireworks at the top, castles and 267 00:18:39,840 --> 00:18:45,480 Speaker 2: bell towers and trains and dragons and lions and whales 268 00:18:45,960 --> 00:18:52,240 Speaker 2: made of lemons and oranges. There's a theme every year 269 00:18:52,480 --> 00:18:56,119 Speaker 2: that all of the artists follow. And I read that 270 00:18:56,160 --> 00:19:02,720 Speaker 2: they have a mascot too one John Lemon, Himme, Lemon, heme. 271 00:19:02,880 --> 00:19:05,159 Speaker 2: I don't know, French. I'm sorry, And I furthermore couldn't 272 00:19:05,200 --> 00:19:06,560 Speaker 2: find anything else about this. 273 00:19:10,200 --> 00:19:16,040 Speaker 1: Oh wow. Once again, listeners, we're counting on you because 274 00:19:18,560 --> 00:19:23,520 Speaker 1: I'm just building an image in my head and I 275 00:19:23,520 --> 00:19:25,840 Speaker 1: don't think it's correct. So I need you to step in. 276 00:19:26,080 --> 00:19:30,840 Speaker 2: Yeah yeah, uh and right, and you'll know how much 277 00:19:30,840 --> 00:19:36,840 Speaker 2: we like a food mascot. So yes, So this is 278 00:19:36,880 --> 00:19:40,320 Speaker 2: all critical, is very very important. 279 00:19:40,720 --> 00:19:46,960 Speaker 1: I also have to say I never expected Eve six 280 00:19:48,600 --> 00:19:50,679 Speaker 1: to come up in any episode. 281 00:19:50,840 --> 00:19:59,200 Speaker 2: Yeah yeah, but here we are, here, we are yeah lemons, lemons. Yeah. 282 00:19:59,280 --> 00:20:03,440 Speaker 2: They were any other musical acts advertised. I just that one. 283 00:20:03,480 --> 00:20:05,639 Speaker 2: I'm dating myself here, but like that one was the 284 00:20:05,640 --> 00:20:07,399 Speaker 2: one that absolutely stood out to me. 285 00:20:09,600 --> 00:20:12,320 Speaker 1: Well, it does have the opening line of their very 286 00:20:12,359 --> 00:20:17,000 Speaker 1: popular song I would choke on the runs. I you know, 287 00:20:17,880 --> 00:20:23,840 Speaker 1: I feel like they put some thought into asking six. 288 00:20:25,119 --> 00:20:28,600 Speaker 1: I could be wrong. This is a it's not like 289 00:20:28,600 --> 00:20:32,280 Speaker 1: one of our go to karaoke songs. But we do 290 00:20:32,480 --> 00:20:45,000 Speaker 1: sing yeah eve six, Yes, we do sing Eve six 291 00:20:45,680 --> 00:20:49,040 Speaker 1: at karaoke sometimes. So this is very funny and I 292 00:20:49,119 --> 00:20:50,080 Speaker 1: did not expect it. 293 00:20:50,280 --> 00:20:56,240 Speaker 2: So, as as always, you never know where the reading 294 00:20:56,320 --> 00:20:58,360 Speaker 2: is going to take you. 295 00:20:58,400 --> 00:21:03,440 Speaker 1: No, you do not know. Well, the history is also 296 00:21:03,520 --> 00:21:04,800 Speaker 1: a pretty wild ride. 297 00:21:05,200 --> 00:21:08,880 Speaker 2: Oh yeah, oh yep hmm, And we are going to 298 00:21:08,920 --> 00:21:10,600 Speaker 2: get into that as soon as we get into a 299 00:21:10,720 --> 00:21:12,959 Speaker 2: quick break for a word from our sponsors. 300 00:21:21,280 --> 00:21:21,760 Speaker 1: And we're back. 301 00:21:21,800 --> 00:21:23,280 Speaker 2: Thank you sponsor, Yes, thank you. 302 00:21:24,680 --> 00:21:30,679 Speaker 1: Okay. So, according to fairly recent DNA analysis, scientists and 303 00:21:30,720 --> 00:21:36,119 Speaker 1: researchers believe that the first citrus trees traced back eight 304 00:21:36,240 --> 00:21:43,879 Speaker 1: million years ago to the southeast Himalayas. It's quite a story, 305 00:21:44,160 --> 00:21:48,520 Speaker 1: but as the climate changed, a process that took millions 306 00:21:48,520 --> 00:21:51,000 Speaker 1: of years, the trees were able to spread throughout the 307 00:21:51,040 --> 00:21:54,360 Speaker 1: region and then around the world, and over time, one 308 00:21:54,440 --> 00:21:59,640 Speaker 1: branch of these trees eventually evolved into lemon trees. How 309 00:22:01,359 --> 00:22:03,840 Speaker 1: as I was reading this, I found even more recent 310 00:22:03,920 --> 00:22:07,520 Speaker 1: research out of twenty twenty three that pinpoints the origin 311 00:22:07,600 --> 00:22:12,960 Speaker 1: of these trees. Are their precursors specifically to the Indian 312 00:22:13,040 --> 00:22:18,520 Speaker 1: subcontinent twenty five million years ago, which then further diversified 313 00:22:18,520 --> 00:22:21,960 Speaker 1: and evolved in south central China eight million years ago. 314 00:22:22,119 --> 00:22:24,399 Speaker 2: Okay, okay, Yeah, And a. 315 00:22:24,480 --> 00:22:28,280 Speaker 1: Large part of this diversification revolved around the amount of 316 00:22:28,280 --> 00:22:31,480 Speaker 1: citric acid and the fruits, which is really important when 317 00:22:31,480 --> 00:22:34,200 Speaker 1: it comes to flavor. So the more citric acid, the 318 00:22:34,200 --> 00:22:35,680 Speaker 1: more sour. Yeah. 319 00:22:35,760 --> 00:22:38,520 Speaker 2: Yeah. Citric acid, by the way, is one of those 320 00:22:38,560 --> 00:22:40,200 Speaker 2: things that's going to have to be an entirely different 321 00:22:40,200 --> 00:22:42,639 Speaker 2: episode because it's a very large topic. 322 00:22:44,160 --> 00:22:47,680 Speaker 1: Yes, yes it is. But all that to say, it's 323 00:22:47,720 --> 00:22:52,040 Speaker 1: been very difficult for researchers to pin down the history 324 00:22:52,200 --> 00:22:57,879 Speaker 1: of citrus and lemons, and the early history of human 325 00:22:57,960 --> 00:23:01,120 Speaker 1: consumption of lemons is hard to trek down, in part 326 00:23:01,200 --> 00:23:04,520 Speaker 1: because the records are sparse, and the records that we 327 00:23:04,560 --> 00:23:10,000 Speaker 1: do have aren't always clear about the citrus fruit in question. Yeah. 328 00:23:10,280 --> 00:23:14,320 Speaker 1: Some like to make a distinction between the citron the 329 00:23:14,359 --> 00:23:17,879 Speaker 1: early quote original women and the women we know today, 330 00:23:18,000 --> 00:23:21,080 Speaker 1: and some don't make that distinction. So it's a bit 331 00:23:21,119 --> 00:23:27,320 Speaker 1: of a mess yep mysteries history. We do know the 332 00:23:27,400 --> 00:23:31,560 Speaker 1: citron slash early lemon traveled along trade routes to places 333 00:23:31,600 --> 00:23:34,679 Speaker 1: like ancient Rome and the Mediterranean by two hundred CE, 334 00:23:34,920 --> 00:23:38,199 Speaker 1: and that they were being cultivated in modern day Egypt 335 00:23:38,280 --> 00:23:42,560 Speaker 1: and Iran by at least seven hundred CE. Some sources 336 00:23:42,640 --> 00:23:45,440 Speaker 1: go back way earlier, though, and argue that the first 337 00:23:45,560 --> 00:23:49,639 Speaker 1: written reference to women is in a Hindu religious text 338 00:23:49,640 --> 00:23:53,280 Speaker 1: from eight hundred BCE, and that it was in Persia 339 00:23:53,680 --> 00:23:58,520 Speaker 1: by six hundred BCE, and Alexander the Great introduced it 340 00:23:58,560 --> 00:24:04,640 Speaker 1: to the Mediterranean and hundred BC, so way earlier. Whatever 341 00:24:04,720 --> 00:24:08,119 Speaker 1: the case, it's possible that lemons were being used for 342 00:24:08,200 --> 00:24:12,040 Speaker 1: fragrance at the time, amongst other things, since they were 343 00:24:12,080 --> 00:24:15,199 Speaker 1: expensive and rare in ancient Rome, they were signs of 344 00:24:15,200 --> 00:24:19,320 Speaker 1: wealth and status, and likely used more ornamentally for their 345 00:24:19,359 --> 00:24:24,679 Speaker 1: scent or medicinally, and to that end, according to a 346 00:24:24,720 --> 00:24:29,760 Speaker 1: few sources, I found the Persians prized lemons because lemon 347 00:24:29,800 --> 00:24:33,240 Speaker 1: trees require a lot of water, they developed irrigation techniques 348 00:24:33,280 --> 00:24:38,240 Speaker 1: to grow them. Many argue the first written references actually 349 00:24:39,640 --> 00:24:44,480 Speaker 1: in a farming treatise written by Arabs scholar Custos Alromy 350 00:24:44,560 --> 00:24:47,480 Speaker 1: And I apologize if I got that wrong. I tried 351 00:24:47,480 --> 00:24:49,679 Speaker 1: to find it and I could not, but correct me. 352 00:24:50,400 --> 00:24:55,320 Speaker 1: Please Some of the first recipes we know of utilizing 353 00:24:55,400 --> 00:24:59,040 Speaker 1: lemon are from the twelfth century Egyptian work on lemon 354 00:24:59,240 --> 00:25:04,240 Speaker 1: is Drinking and by Jewish position IBN. June. It details 355 00:25:04,280 --> 00:25:08,320 Speaker 1: several medicinal uses and a process of preserving lemon with salt, 356 00:25:09,080 --> 00:25:12,480 Speaker 1: and this is around the same time a drink similar 357 00:25:12,520 --> 00:25:18,520 Speaker 1: to lemonade was gaining popularity in the area. And then 358 00:25:19,359 --> 00:25:23,680 Speaker 1: Christopher Columbus, yes, that guy, brought lemon seeds with him 359 00:25:23,760 --> 00:25:27,480 Speaker 1: to the Americas. In the late fourteen hundreds, the Spanish 360 00:25:27,520 --> 00:25:32,320 Speaker 1: planted lemon trees in California and Florida and the fifteen hundreds. 361 00:25:33,200 --> 00:25:37,400 Speaker 1: During Europe's Middle Ages and the Renaissance, lemons were sort 362 00:25:37,400 --> 00:25:43,040 Speaker 1: of reintroduced through imports and growing trade and increasing trade routes. 363 00:25:43,880 --> 00:25:47,359 Speaker 1: Lemons still weren't cheap, though, so they remained out of 364 00:25:47,359 --> 00:25:51,640 Speaker 1: reach for many. The rich often grew lemons and greenhouses 365 00:25:51,720 --> 00:25:55,720 Speaker 1: if they had greenhouses. The situation didn't really change until 366 00:25:55,800 --> 00:26:00,680 Speaker 1: trade increased even further in the seventeenth century. Till this time, 367 00:26:00,800 --> 00:26:05,680 Speaker 1: lemons often appeared in Dutch still life paintings as a symbol. 368 00:26:06,880 --> 00:26:10,520 Speaker 2: Yeah yeah, yeah, they show up in so many still 369 00:26:10,560 --> 00:26:13,560 Speaker 2: lifes and like dinner scenes and market scenes. I mean, 370 00:26:13,600 --> 00:26:16,240 Speaker 2: you know, like, ay, they're they're pretty and and visually 371 00:26:16,440 --> 00:26:21,000 Speaker 2: striking in in terms of like the color wheel coordination 372 00:26:21,359 --> 00:26:24,040 Speaker 2: with other common colors that you're going to be using, 373 00:26:24,880 --> 00:26:28,399 Speaker 2: but also right might have been used to symbolize like 374 00:26:28,480 --> 00:26:34,240 Speaker 2: bitter sweet emotions because they're they're they're rad but also sour, 375 00:26:34,480 --> 00:26:36,760 Speaker 2: you know, so like so like a kind of souring 376 00:26:36,880 --> 00:26:43,040 Speaker 2: love maybe or or like or like an ephemeral opulence. Yeah, 377 00:26:43,080 --> 00:26:46,520 Speaker 2: this could also be a side quest. 378 00:26:47,119 --> 00:26:49,199 Speaker 1: It could be, and it should be. We still have 379 00:26:49,440 --> 00:26:53,920 Speaker 1: our food poetry, but food art would also be a fun. 380 00:26:54,040 --> 00:26:57,199 Speaker 2: Oh yeah, oh yeah, And I would love to get 381 00:26:57,240 --> 00:26:58,919 Speaker 2: because I this is you know, like like I have 382 00:26:58,960 --> 00:27:01,480 Speaker 2: a tiny bit of art history in my background, but 383 00:27:01,520 --> 00:27:03,840 Speaker 2: I would love to get a real expert on that'd 384 00:27:03,880 --> 00:27:04,359 Speaker 2: be so cool. 385 00:27:04,440 --> 00:27:11,640 Speaker 1: Oh that would be amazing. Yes, well again for the future, 386 00:27:12,359 --> 00:27:19,439 Speaker 1: and also yes again see our lemonade episode. And I 387 00:27:19,480 --> 00:27:21,600 Speaker 1: swear this is related. It's going to sound like it's 388 00:27:21,600 --> 00:27:25,119 Speaker 1: not at first, but it is. But as the bubonic 389 00:27:25,160 --> 00:27:29,880 Speaker 1: plague was devastating Europe, it seemed like Paris was somehow spared. 390 00:27:30,280 --> 00:27:34,760 Speaker 1: They weren't getting it as hard, and people nowadays theorize 391 00:27:34,800 --> 00:27:39,520 Speaker 1: it had to do with lemonade. So this drink started 392 00:27:39,560 --> 00:27:42,200 Speaker 1: taking off in Europe in the mid sixteen hundreds, particularly 393 00:27:42,280 --> 00:27:46,720 Speaker 1: in Paris, where lemon nadiers would sell their lemonade from 394 00:27:46,800 --> 00:27:49,840 Speaker 1: tanks on their backs, and it was such a popular 395 00:27:49,920 --> 00:27:53,199 Speaker 1: drink that there was just a lot of lemon and 396 00:27:53,280 --> 00:27:56,800 Speaker 1: lemon peels around and the trash and the river and 397 00:27:56,840 --> 00:28:01,639 Speaker 1: the gutters, and the peels contain lemonine, which naturally kills 398 00:28:01,800 --> 00:28:05,119 Speaker 1: fleas in their larvae, So the rats were eating the 399 00:28:05,160 --> 00:28:09,840 Speaker 1: peels and thus killing the fleas in the larvae, and 400 00:28:10,240 --> 00:28:14,480 Speaker 1: that slowed the spread of the bubonic plague, as the 401 00:28:14,560 --> 00:28:18,040 Speaker 1: theory goes, which is amazing. That's wild. 402 00:28:19,200 --> 00:28:22,800 Speaker 2: Lemonade was just so popular that they couldn't get the plague. 403 00:28:23,320 --> 00:28:30,440 Speaker 1: Yes, yes, drink more lemonade. It kind of related. This 404 00:28:30,480 --> 00:28:34,000 Speaker 1: is not the only health instance where lemonade has been 405 00:28:34,440 --> 00:28:38,840 Speaker 1: something of significance. So I know we've talked about this before, 406 00:28:38,880 --> 00:28:44,360 Speaker 1: but after running an experiment, British doctor James Linde published 407 00:28:44,360 --> 00:28:48,080 Speaker 1: his work Treatise of the Scurvy in seventeen fifty three, 408 00:28:49,280 --> 00:28:51,840 Speaker 1: and we've discussed this so many times. Scurvy was a 409 00:28:51,960 --> 00:28:56,120 Speaker 1: huge problem at this point, and Lynn's study found that 410 00:28:56,200 --> 00:29:00,880 Speaker 1: citrus helped cure it and pretty quickly. However, it took 411 00:29:00,920 --> 00:29:03,520 Speaker 1: people a while to take the research to heart, and 412 00:29:03,560 --> 00:29:07,240 Speaker 1: it wasn't until seventeen ninety five that compulsory lemon Jewish 413 00:29:07,320 --> 00:29:13,920 Speaker 1: rations were provided to British sailors. Later, the lemon juice 414 00:29:13,960 --> 00:29:16,720 Speaker 1: was swapped out for lime juice, which was cheaper for 415 00:29:16,800 --> 00:29:20,240 Speaker 1: them at the time. Royal Navy ships were issued one 416 00:29:20,280 --> 00:29:24,760 Speaker 1: point six million gallons of lemon juice from seventeen ninety 417 00:29:24,800 --> 00:29:31,360 Speaker 1: five to eighteen fourteen. Yeah, this initiative was hugely successful. 418 00:29:31,560 --> 00:29:35,320 Speaker 1: Cases of scurvy reported at the Royal Navy Hospital went 419 00:29:35,360 --> 00:29:42,320 Speaker 1: from fifteen hundred to just two whoa. Yeah. Historians speculate 420 00:29:42,400 --> 00:29:45,040 Speaker 1: that this in part allowed for the British Navy to 421 00:29:45,160 --> 00:29:53,320 Speaker 1: defeat Napoleon, since they were able to maintain their coastal plockade. Yeah, 422 00:29:53,360 --> 00:29:56,880 Speaker 1: and that's why a lot of our Cocktail Hour episodes 423 00:29:56,920 --> 00:30:01,680 Speaker 1: come up with this is because these lemon slash lime 424 00:30:01,760 --> 00:30:05,920 Speaker 1: rations gets introduced and then it's like, well, let's put 425 00:30:05,920 --> 00:30:07,760 Speaker 1: it in our whiskey, or let's put it in our 426 00:30:08,040 --> 00:30:12,600 Speaker 1: you know what have you? Yes, And speaking of when 427 00:30:12,640 --> 00:30:15,880 Speaker 1: scurvy was on the rise in California, amongst miners. During 428 00:30:15,920 --> 00:30:19,480 Speaker 1: the California Gold Rush, more lemon trees were planted to 429 00:30:19,520 --> 00:30:24,480 Speaker 1: combat the problem. In eighteen ninety six, a massive freeze 430 00:30:24,720 --> 00:30:27,840 Speaker 1: devastated to Florida's lemon trees, and it wasn't until the 431 00:30:27,960 --> 00:30:31,040 Speaker 1: nineteen fifties that people attempted growing them again on a 432 00:30:31,120 --> 00:30:35,760 Speaker 1: larger scale. And here's a fun thing I totally forgot 433 00:30:36,120 --> 00:30:46,080 Speaker 1: until I was researching this brief note on invisible ink. Yes, yes, Yes. 434 00:30:47,120 --> 00:30:51,480 Speaker 1: Records indicate the use of the first invisible ink goes 435 00:30:51,520 --> 00:30:55,520 Speaker 1: back to the fifth century. By the ninth century, Arabs 436 00:30:55,520 --> 00:30:58,960 Speaker 1: were making an invisible ink mixture of olive oil, egg yolks, 437 00:30:58,960 --> 00:31:03,320 Speaker 1: bitter apple and lemon skipping ahead. Lemon juice was a 438 00:31:03,360 --> 00:31:07,200 Speaker 1: popular invisible ink in Italy during the Renaissance. It was 439 00:31:07,400 --> 00:31:10,480 Speaker 1: also the preferred invisible ink used by spies during the 440 00:31:10,520 --> 00:31:15,000 Speaker 1: American Revolution, the American Civil War, and the Two World Wars. 441 00:31:15,800 --> 00:31:20,320 Speaker 1: The British apprehended a group of German lemon juice spies, 442 00:31:20,920 --> 00:31:25,360 Speaker 1: as they were called. A lemon was used in a 443 00:31:25,440 --> 00:31:28,760 Speaker 1: trial against one of those spies and is allegedly still 444 00:31:28,800 --> 00:31:34,160 Speaker 1: available to see at the British National Archives. Listeners, please 445 00:31:34,160 --> 00:31:37,480 Speaker 1: write and I've heard it's like like blackened and small. 446 00:31:40,320 --> 00:31:42,239 Speaker 1: Oh my gosh, I totally forgot about this. I used 447 00:31:42,280 --> 00:31:43,120 Speaker 1: to do this as a kid. 448 00:31:43,360 --> 00:31:52,520 Speaker 2: Yeah, sure, gosh, that's so cool. Well ostensibly a food show. 449 00:31:53,240 --> 00:31:53,520 Speaker 1: Yes. 450 00:31:53,720 --> 00:31:58,480 Speaker 2: The development of specialized varieties and advances in farming technology 451 00:31:58,600 --> 00:32:01,720 Speaker 2: during the late eighteen hundreds and early nineteen hundreds led 452 00:32:01,760 --> 00:32:06,040 Speaker 2: to the boom in lemon availability that we see today 453 00:32:06,800 --> 00:32:10,000 Speaker 2: and is sort of where we got the concept of 454 00:32:10,160 --> 00:32:12,200 Speaker 2: like of like a lemon in your water being sort 455 00:32:12,200 --> 00:32:16,000 Speaker 2: of a fancy thing to it, kind of being almost 456 00:32:16,000 --> 00:32:17,840 Speaker 2: overdone to the point where people are like, please, no 457 00:32:17,960 --> 00:32:20,680 Speaker 2: lemon in my water. Don't need it, don't want it. 458 00:32:21,680 --> 00:32:27,080 Speaker 2: I care not for fanciness. Yeah, or they just don't 459 00:32:27,120 --> 00:32:28,520 Speaker 2: like the taste. Yeah, whatever you want. 460 00:32:29,040 --> 00:32:34,240 Speaker 1: Yeah, it's true. It's true. I do love it. But 461 00:32:34,360 --> 00:32:39,000 Speaker 1: it was something that like my mom imparted to me. 462 00:32:39,360 --> 00:32:41,920 Speaker 1: But even so, I don't do it all the time, 463 00:32:41,960 --> 00:32:45,840 Speaker 1: but when I do it, I'm like, wow, it's so good. 464 00:32:46,760 --> 00:32:48,400 Speaker 2: For sure, it's a way I can trick myself into 465 00:32:48,480 --> 00:32:53,920 Speaker 2: drinking water, so that in bubble water, I thank you 466 00:32:53,920 --> 00:32:54,680 Speaker 2: for hydrating me. 467 00:32:57,640 --> 00:33:02,200 Speaker 1: Yes, well, as we said, this is so many side 468 00:33:02,240 --> 00:33:09,760 Speaker 1: quests we have in listeners if you want to add 469 00:33:09,760 --> 00:33:14,200 Speaker 1: in to the side quest, please do, or if you 470 00:33:14,280 --> 00:33:19,160 Speaker 1: have any thoughts or inside knowledge about anything that we 471 00:33:19,200 --> 00:33:20,680 Speaker 1: talked about today or anything we missed. 472 00:33:20,760 --> 00:33:24,880 Speaker 2: Oh my goodness, yes, yes, please please write in. We 473 00:33:24,920 --> 00:33:27,440 Speaker 2: do already have some listener mail for you and we 474 00:33:27,520 --> 00:33:29,120 Speaker 2: are going to get into that as soon as we 475 00:33:29,120 --> 00:33:30,760 Speaker 2: get back from one more quick break for a word 476 00:33:30,800 --> 00:33:31,160 Speaker 2: from our. 477 00:33:31,040 --> 00:33:43,440 Speaker 3: Sponsors, and we're back. Thank you sponsored, Yes, thank you, 478 00:33:44,040 --> 00:33:45,880 Speaker 3: and we're back with the snow. 479 00:33:53,560 --> 00:34:00,040 Speaker 1: Sour. I was telling Lauren before this, I used to 480 00:34:00,120 --> 00:34:05,160 Speaker 1: be quite a food challenge aficionado. I would take on 481 00:34:05,200 --> 00:34:09,120 Speaker 1: a lot of food challenges and one of them was 482 00:34:09,480 --> 00:34:15,120 Speaker 1: lemon warheads, which was the sourest of the warheads, and 483 00:34:15,360 --> 00:34:17,920 Speaker 1: we would see who could put in the most warheads. 484 00:34:18,120 --> 00:34:21,600 Speaker 1: And my record is thirty eight. 485 00:34:21,680 --> 00:34:24,720 Speaker 2: I was thirty eight in your mouth at the same time. 486 00:34:24,920 --> 00:34:30,880 Speaker 2: At the same time, yes, I was the winner, I 487 00:34:30,920 --> 00:34:35,359 Speaker 2: would hope. So, I mean, who's to say, how are 488 00:34:35,400 --> 00:34:36,799 Speaker 2: we defining winning. 489 00:34:38,120 --> 00:34:43,320 Speaker 1: Point? We question that question. Yeah, but at the time 490 00:34:44,239 --> 00:34:49,480 Speaker 1: I felt very I felt like a winner until later 491 00:34:49,600 --> 00:34:52,640 Speaker 1: when my I couldn't eat anything because everything just burnt. 492 00:34:58,280 --> 00:35:02,200 Speaker 2: Fun fun, Yeah, I love it. Oh, stunt candy, what 493 00:35:02,280 --> 00:35:04,200 Speaker 2: an interesting category. Yeah. 494 00:35:05,080 --> 00:35:05,480 Speaker 1: Yeah. 495 00:35:06,040 --> 00:35:07,920 Speaker 2: Annie brought up lemonheads and I was like, oh, yeah, 496 00:35:07,920 --> 00:35:11,440 Speaker 2: I've never really been into hard candies because they always 497 00:35:11,440 --> 00:35:14,400 Speaker 2: just kind of hurt my mouth. But yeah, and then 498 00:35:14,440 --> 00:35:17,120 Speaker 2: she came out with this thirty eight lemonheads let lemon 499 00:35:17,160 --> 00:35:21,200 Speaker 2: warheads fact, and I was like, oh, well. 500 00:35:23,040 --> 00:35:30,680 Speaker 1: Yeah, I wasn't into hard candy either. I was into 501 00:35:30,800 --> 00:35:31,880 Speaker 1: the veane. 502 00:35:33,040 --> 00:35:36,600 Speaker 2: You were into showing all of those other suckers, that's right. 503 00:35:36,520 --> 00:35:46,880 Speaker 1: Yeah, oh god, oh my dear. Well, anyway, I wrote, 504 00:35:47,120 --> 00:35:50,520 Speaker 1: I had never heard of Atlantic halibut being different, so 505 00:35:50,600 --> 00:35:53,840 Speaker 1: I learned something new again. Halibut is a great fish, 506 00:35:53,880 --> 00:35:56,359 Speaker 1: and they are a tough fish to catch. I did 507 00:35:56,400 --> 00:35:59,400 Speaker 1: go halbut fishing in nineteen ninety nine. I managed to 508 00:35:59,440 --> 00:36:04,080 Speaker 1: catch sixty six pounder. It took about thirty to forty 509 00:36:04,120 --> 00:36:07,680 Speaker 1: minutes of constant reeling before we finally got it in 510 00:36:07,760 --> 00:36:12,279 Speaker 1: the boat. So yes, Annie, halibut fishing is tough, thank you. 511 00:36:13,000 --> 00:36:15,840 Speaker 1: I had it processed and flash frozen and shipped to 512 00:36:15,880 --> 00:36:17,920 Speaker 1: me and my uncle's I was fishing with, and it 513 00:36:18,000 --> 00:36:22,200 Speaker 1: was great. Recipe wise, it is so versatile. But one 514 00:36:22,200 --> 00:36:28,000 Speaker 1: thing I remember, which our boat Captain Tata's very simple greenleaflottus, halibut, butter, 515 00:36:28,239 --> 00:36:32,320 Speaker 1: lemon salt. Cut the halibit into one inch cubes, Place 516 00:36:32,360 --> 00:36:35,360 Speaker 1: in a leaf, small pat of butter, a little lemon juice, 517 00:36:35,480 --> 00:36:39,240 Speaker 1: pinch of salt, Wrap and stick a toothpick through. Toss 518 00:36:39,280 --> 00:36:41,680 Speaker 1: on a grill for a couple of minutes, pull off 519 00:36:41,719 --> 00:36:45,360 Speaker 1: and open up and wow, so simple, but so lovely. 520 00:36:46,800 --> 00:36:52,239 Speaker 1: And then there's just so much to say about pickles 521 00:36:52,800 --> 00:36:56,920 Speaker 1: and so many varieties. I love different pickles for different things. 522 00:36:57,239 --> 00:37:00,160 Speaker 1: On a nice hand sandwich, I think bread and butter 523 00:37:00,360 --> 00:37:03,320 Speaker 1: hit perfectly on a burger. If you get really crisp 524 00:37:03,480 --> 00:37:06,840 Speaker 1: dial chips, then yes, every pickle has a place. 525 00:37:08,440 --> 00:37:10,719 Speaker 2: True, True, it's true. 526 00:37:11,239 --> 00:37:15,200 Speaker 1: Yeah, I have been, like I said when we reran 527 00:37:15,280 --> 00:37:18,719 Speaker 1: that classic, I'm not I love pickles, but I'm not 528 00:37:18,760 --> 00:37:21,799 Speaker 1: like normally a pickle person. I would say, but I 529 00:37:22,239 --> 00:37:24,799 Speaker 1: have a pickle craving. I don't know what's going on. 530 00:37:26,040 --> 00:37:28,160 Speaker 1: I talked about how I used to drink pickle juice 531 00:37:28,760 --> 00:37:31,120 Speaker 1: when I was a kid in that episode, so maybe 532 00:37:31,120 --> 00:37:35,960 Speaker 1: there's some deficienccene. I don't know what's going on, but 533 00:37:36,000 --> 00:37:37,360 Speaker 1: I really want some good pickle. 534 00:37:37,520 --> 00:37:40,719 Speaker 2: Maybe it's that scurvy thing your your body is crying out. 535 00:37:41,120 --> 00:37:47,280 Speaker 1: Yeah me, Oh no, I do like how your halibut recipe, 536 00:37:47,280 --> 00:37:53,120 Speaker 1: which sounds very lovely and it is very simple, includes 537 00:37:53,960 --> 00:37:54,879 Speaker 1: lemon butter salt. 538 00:37:54,920 --> 00:37:57,359 Speaker 2: I feel like it's a very go to for me, Like, 539 00:37:57,960 --> 00:38:01,440 Speaker 2: oh yeah, that's a simple and to make pretty much 540 00:38:01,440 --> 00:38:07,760 Speaker 2: everything delicious. Yeah, yes, yeah, yes, thirty to forty minutes 541 00:38:07,800 --> 00:38:16,080 Speaker 2: of constant reeling. I my fishing days were like I 542 00:38:16,120 --> 00:38:18,080 Speaker 2: would get tired out after ten minutes. 543 00:38:18,200 --> 00:38:20,680 Speaker 1: But I do I appreciate. 544 00:38:21,400 --> 00:38:24,399 Speaker 2: Oh wow, yeah, yeah, I've never I've never really been 545 00:38:24,760 --> 00:38:28,440 Speaker 2: fishing or I went like once with my grandfather when 546 00:38:28,480 --> 00:38:32,160 Speaker 2: I was like five, so I you know, I remember 547 00:38:32,680 --> 00:38:35,640 Speaker 2: being there. I at the very least remember the photograph 548 00:38:35,760 --> 00:38:41,400 Speaker 2: of the event. But right, but yeah, yeah, no, I 549 00:38:41,440 --> 00:38:45,239 Speaker 2: want to go fishing. Heck, I would start with less 550 00:38:45,280 --> 00:38:46,959 Speaker 2: than a sixty six pound down. 551 00:38:47,360 --> 00:38:52,680 Speaker 1: But I feel like every time I've taken a friend fishing, 552 00:38:53,160 --> 00:38:56,680 Speaker 1: they've left and felt bad about them. No. 553 00:38:56,680 --> 00:38:58,880 Speaker 2: No, it's difficult. 554 00:38:59,840 --> 00:39:01,759 Speaker 1: Well because when you catch the fish and then you're 555 00:39:01,760 --> 00:39:03,120 Speaker 1: like are we going to eat it? And a lot 556 00:39:03,120 --> 00:39:05,600 Speaker 1: of times it's like no, it's too small. You have 557 00:39:05,640 --> 00:39:06,440 Speaker 1: to throw it back, and. 558 00:39:06,520 --> 00:39:09,160 Speaker 2: Yeah, you feel bad for the fish and like, yeah, 559 00:39:09,239 --> 00:39:21,520 Speaker 2: yeah anyway, goodness, yeah okay, Bart wrote, I really enjoyed 560 00:39:21,520 --> 00:39:23,759 Speaker 2: the recent all spice episode, and it reminded me of 561 00:39:23,800 --> 00:39:26,640 Speaker 2: my own total misunderstanding about the spice when I was 562 00:39:26,760 --> 00:39:30,040 Speaker 2: much earlier in my cooking adventure. For years, it sat 563 00:39:30,080 --> 00:39:32,280 Speaker 2: on my spice rack next to the Chinese five spice 564 00:39:32,360 --> 00:39:36,520 Speaker 2: and was equally as unused. I assumed both were spice mixes. 565 00:39:36,920 --> 00:39:39,560 Speaker 2: I thought it was a mix of all the important spices, 566 00:39:39,680 --> 00:39:42,719 Speaker 2: but it's actually a spice that goes on all meat 567 00:39:43,680 --> 00:39:46,000 Speaker 2: I eat. It's not all the spices, but a spice 568 00:39:46,000 --> 00:39:48,520 Speaker 2: for all things. And now that I understand what it is, 569 00:39:48,600 --> 00:39:51,520 Speaker 2: I used it a lot, both in savory and sweet dishes. 570 00:39:52,000 --> 00:39:54,760 Speaker 2: It's great in anything with baked apples, and it adds 571 00:39:54,760 --> 00:39:57,960 Speaker 2: a nice flavor to sweet roasted pineapple desserts, especially when 572 00:39:58,000 --> 00:40:01,480 Speaker 2: paired with sweet cinnamon. First savory food, I obviously use 573 00:40:01,480 --> 00:40:04,120 Speaker 2: it in my jerk inspired marinades, but it's also an 574 00:40:04,120 --> 00:40:07,919 Speaker 2: important ingredient in my honey cinnamon roasted sweet potatoes and 575 00:40:08,120 --> 00:40:10,920 Speaker 2: my spiced apple sauce for serving with spicy pork dishes 576 00:40:11,160 --> 00:40:14,600 Speaker 2: like my whisky coke pork with tabasco. In the autumn, 577 00:40:14,600 --> 00:40:17,160 Speaker 2: I also add it to spiced pumpkin dishes, and I 578 00:40:17,280 --> 00:40:20,440 Speaker 2: use it to season savory seeded pineapple rings for topping 579 00:40:20,600 --> 00:40:24,440 Speaker 2: seared marinated chicken, turkey breast, or pork chops. If you 580 00:40:24,480 --> 00:40:26,840 Speaker 2: want to start using allspice more, my advice is that 581 00:40:26,880 --> 00:40:29,640 Speaker 2: it will work well in anything with cinnamon or nutmeg 582 00:40:29,960 --> 00:40:36,280 Speaker 2: in it. Already. Who okay a, that was like nineteen 583 00:40:36,320 --> 00:40:42,359 Speaker 2: cravings in a row. Yes, that's amazing. Whiskey coke pork 584 00:40:42,400 --> 00:40:50,160 Speaker 2: with tabasco sounds like a terrific thing. Yes, also like 585 00:40:50,160 --> 00:40:55,960 Speaker 2: for sweet potato. Absolutely, I cannot have pineapple, but Annie, 586 00:40:56,040 --> 00:40:58,319 Speaker 2: I want you to start using allspice in all of 587 00:40:58,320 --> 00:41:00,680 Speaker 2: your pineapple preparations. 588 00:41:02,760 --> 00:41:07,480 Speaker 1: Okay, I like this. I I've actually been looking for 589 00:41:07,640 --> 00:41:12,560 Speaker 1: new recipes, so send me. If you have the time 590 00:41:12,960 --> 00:41:20,640 Speaker 1: and inspiration, please send me new recipes because I I've 591 00:41:20,640 --> 00:41:22,920 Speaker 1: gotten a bit of a ret lately. I'm just eating 592 00:41:23,040 --> 00:41:25,680 Speaker 1: like ramen, which ramen is amazing. 593 00:41:25,960 --> 00:41:31,520 Speaker 2: Oh yeah, absolutely, but I should probably branch out things. 594 00:41:31,600 --> 00:41:32,759 Speaker 2: Yeah that's probably gonna for you. 595 00:41:33,880 --> 00:41:38,040 Speaker 1: Yeah, definitely. So I do love when we hear from 596 00:41:38,080 --> 00:41:41,560 Speaker 1: listeners and I'm like, oh, that sounds I should try that. 597 00:41:41,800 --> 00:41:46,279 Speaker 2: Yeah okay, yeah, yeah, so we really appreciate that. Yes, 598 00:41:46,480 --> 00:41:50,640 Speaker 2: oh my goodness, yes, yes every time. We appreciate people 599 00:41:50,680 --> 00:41:54,880 Speaker 2: writing in. Thanks so much to these listeners for writing in. 600 00:41:55,320 --> 00:41:57,359 Speaker 2: If you would like to write to us, you can 601 00:41:57,640 --> 00:42:00,680 Speaker 2: Our email is hello at savorpod dot com. We're also 602 00:42:00,680 --> 00:42:03,280 Speaker 2: on social media. You can find us on Twitter, Facebook, 603 00:42:03,320 --> 00:42:05,800 Speaker 2: and Instagram at saver pod and we do hope to 604 00:42:05,840 --> 00:42:08,880 Speaker 2: hear from you. Save is production of iHeartRadio. For more 605 00:42:08,880 --> 00:42:11,840 Speaker 2: podcasts my heart Radio, you can visit the iHeartRadio app, 606 00:42:11,960 --> 00:42:14,760 Speaker 2: Apple Podcasts, or wherever you listen to your favorite shows. 607 00:42:15,239 --> 00:42:17,759 Speaker 2: Thanks us always to our super producers Dylan Fagan and 608 00:42:17,760 --> 00:42:20,080 Speaker 2: Andrew Howard. Thanks to you for listening, and we hope 609 00:42:20,080 --> 00:42:29,680 Speaker 2: that lots more good things are coming your way.