WEBVTT - From the Vault: Turkey, Wishbones and Gravy

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<v Speaker 1>Hey, welcome to Stuff to Blow Your Mind. This is

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<v Speaker 1>Robert Lamb and I'm Joe McCormick, and it's Saturday. Time

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<v Speaker 1>for a vault episode. This one originally aired on November.

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<v Speaker 1>This was actually an episode about Thanksgiving food, which got

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<v Speaker 1>way weirder and more interesting than than you would expect.

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<v Speaker 1>This one sounds exciting that I have no memory of it, um,

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<v Speaker 1>and then we just did it last week we talked

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<v Speaker 1>about holy gravy. Oh yes, yes, okay, I do remember

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<v Speaker 1>it now. Yes, the Holy Gravy discussion is pretty fun. Well,

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<v Speaker 1>let's ladle it up and enjoy. Hello, listeners. This is Seth,

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<v Speaker 1>the audio producer for Stuff to Blow Your Mind. This

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<v Speaker 1>is just a quick note to let you know that

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<v Speaker 1>in this episode Robert's microphone sounds a little different compared

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<v Speaker 1>with our normal episodes, but it's just a one time thing,

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<v Speaker 1>little glitch in the old technology during these COVID times.

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<v Speaker 1>But do not worry. We've cleaned it up as best

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<v Speaker 1>we can and should be still a very pleasant listening

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<v Speaker 1>experience and we'll be back to normal next week. Thank

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<v Speaker 1>you very much. Enjoy the show. Welcome to stot to

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<v Speaker 1>Blow Your Mind production of My Heart Radio Hey, you

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<v Speaker 1>welcome to stuff to blow your mind. My name is

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<v Speaker 1>Robert Lamb and I'm Joe mccormickan. Today we're gonna be

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<v Speaker 1>talking about some American Thanksgiving food. Rob I've noticed that

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<v Speaker 1>over the past few years, every year you say something like,

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<v Speaker 1>this year we're going to lean into the holidays. But

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<v Speaker 1>we've been doing it a lot, and I think one

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<v Speaker 1>I'm wondering about something psychological. Is it that you think

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<v Speaker 1>if we actually do content about the holidays on the show,

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<v Speaker 1>the Holidays, will we will get through them faster? Um?

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<v Speaker 1>Maybe that's part of it. It does kind of extend

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<v Speaker 1>from my personal philosophy of like, you know, in the past,

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<v Speaker 1>I have seen Halloween as sort of the end of

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<v Speaker 1>the year, and then all this other stuff is just

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<v Speaker 1>kind of added on and isn't as fun and maybe

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<v Speaker 1>it's more of a chore. And then I realized, well,

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<v Speaker 1>that's not getting me anywhere. You know. I don't want

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<v Speaker 1>to be a sad sack um, you know, or a

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<v Speaker 1>grump us holidays, be a happy sack. Yeah. So so

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<v Speaker 1>the idea, you know, lean into it, find find something

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<v Speaker 1>to enjoy about the holidays, find that the bits that

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<v Speaker 1>that work for me and celebrate those, and uh, yeah,

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<v Speaker 1>I think maybe part of it is like, yeah, if

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<v Speaker 1>you're into it, it's gonna it's gonna move a little faster.

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<v Speaker 1>It's gonna it's gonna move along. Uh you know. Uh

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<v Speaker 1>and yeah, I think that's part of it. And uh

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<v Speaker 1>also occasionally we have advertisers who are saying who come

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<v Speaker 1>to us and say, hey, what are your holiday episodes

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<v Speaker 1>for this year? Could have one or two in the

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<v Speaker 1>you know, in the sheath, but you you brought up

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<v Speaker 1>a topic that I actually thought was pretty interesting because

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<v Speaker 1>I'd never considered this at length before. And it's the

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<v Speaker 1>idea of the poultry wishbone. So so that's where we're

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<v Speaker 1>going to be starting today. I don't did you ever

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<v Speaker 1>actually do the thing as a kid where you take

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<v Speaker 1>out the turkey's wishbone and break it or was that

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<v Speaker 1>just something you saw on TV? We would do it

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<v Speaker 1>at some point or another, and it's not something I

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<v Speaker 1>remember doing every year. It's so not a tradition. I

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<v Speaker 1>continue I have continued on when I'm around cooked turkeys.

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<v Speaker 1>Uh So I don't have like a strong attachment to it,

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<v Speaker 1>but I do remember doing it. But I probably did

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<v Speaker 1>it because I saw it on TV. Yeah, I'd say

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<v Speaker 1>me too. Uh. We we figured at some point we

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<v Speaker 1>tried it at my house and I figured out I

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<v Speaker 1>don't remember the details, but I figured out intuitively how

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<v Speaker 1>to always get the bone to break in my favor,

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<v Speaker 1>and I definitely did. That's a real life hack there,

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<v Speaker 1>magical life hack, because yeah, it generally the idea is

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<v Speaker 1>you take this wishbone, this this little you or v

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<v Speaker 1>shate bone in the turn key. Um. You'll also, of

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<v Speaker 1>course find in a chicken. We'll get into all the

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<v Speaker 1>places you can find it here in a bit. But

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<v Speaker 1>the idea is what it's. It's you or be shaped.

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<v Speaker 1>Two different people grab an end of it, and then

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<v Speaker 1>you bend, you break, and whoever gets the big part,

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<v Speaker 1>whoever gets the the lion's share of the turkey bone,

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<v Speaker 1>gets to live. However, what they get, they get a

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<v Speaker 1>wish Is that the thing or it's a good luck

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<v Speaker 1>maybe that's what it's. What it's called a wishbone. I

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<v Speaker 1>don't know. I mean it's some kind of luck thunder dome. Yeah,

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<v Speaker 1>you get the good end of the bargain. It's not

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<v Speaker 1>clear exactly what the bargain is. Yeah, it's it's one

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<v Speaker 1>of these things that it seems pretty it is pretty

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<v Speaker 1>harmless because it's almost completely devoid of of any kind

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<v Speaker 1>of magical thinking. I've never encountered anyone who took the

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<v Speaker 1>wishbone seriously, like, yes, now I have a wish that

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<v Speaker 1>I may call upon, or oh wow, but this day

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<v Speaker 1>is gonna be great. The rest of the day is

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<v Speaker 1>gonna be wonderful because I got the big end of

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<v Speaker 1>the wishbone. But it has what feels like this visual

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<v Speaker 1>magic that has that has been passed down, like something

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<v Speaker 1>like the turkey itself. You know, it has been so

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<v Speaker 1>cooked and rendered it's almost unrecognizable anymore, but there is

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<v Speaker 1>a semblance of the original organism here, and I think

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<v Speaker 1>that's that's kind of what we see with the wishbone. Yeah.

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<v Speaker 1>Oh maybe even in an evolutionary sense with some wishbones

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<v Speaker 1>and some types of birds or bird like organisms. But

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<v Speaker 1>what I was thinking about the wishbone is maybe the

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<v Speaker 1>tradition would would be more powerful if instead of saying

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<v Speaker 1>the winner gets something good, you say the loser, the

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<v Speaker 1>side of the one who gets the bad side of

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<v Speaker 1>the break gets something bad, like those email forwards that

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<v Speaker 1>would say, you know, like if you get the wrong

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<v Speaker 1>side of the wishbone, you will see a ghost face

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<v Speaker 1>in the bathroom mirror or something like that. Or how

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<v Speaker 1>about this one. If you get the short end of

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<v Speaker 1>the wishbone, you're the one who has to pick all

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<v Speaker 1>the meat off the turkey carcass for soups and sandwiches

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<v Speaker 1>the next day. If you get the short endo the wishbone,

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<v Speaker 1>you have to eat the turkey breasts that has been

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<v Speaker 1>cooked to a hundred and ninety degrees fahrenheit is as

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<v Speaker 1>dry as a pile of sawdust, and you don't get

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<v Speaker 1>any gravy to moisten it. Uh yeah. The The only

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<v Speaker 1>hope for those pieces is the is the turkey sounds

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<v Speaker 1>the next day where you can literally apply man AI's

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<v Speaker 1>to it. Oh yeah, yeah, rescues everything, though, I do

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<v Speaker 1>I do want to talk about gravy later in the

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<v Speaker 1>episode and the role that gravy serves, because I think

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<v Speaker 1>one of the big functions of gravy, in addition to

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<v Speaker 1>just making the best of a pan that's got some

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<v Speaker 1>good fond on it, is rescuing utterly lifeless base foods.

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<v Speaker 1>All right, So yeah, we're gonna We're gonna start with wishbone.

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<v Speaker 1>We're gonna get into the turkey a little bit, and

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<v Speaker 1>then we'll finish off with the gravy. The gravy will

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<v Speaker 1>be necessary to go on top. Okay, So, but like biologically,

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<v Speaker 1>what is a wishbone? I've actually wondered this before. It

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<v Speaker 1>seems like it's in a weird place on a bird.

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<v Speaker 1>What what does it do? So, yeah, we're talking about

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<v Speaker 1>an actual bone. It is the fercula um or if

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<v Speaker 1>you're talking plural, ferkually, and it is a bone between

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<v Speaker 1>the neck and the breast. It's flexible, it stores energy

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<v Speaker 1>that's been released during the wing stroke. It's form via

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<v Speaker 1>the fusion of two clavicals. It's essential to flight, and

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<v Speaker 1>so we see it in all modern birds. Even the

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<v Speaker 1>flightless penguin has a fercula, though it's structurally a bit

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<v Speaker 1>different to accommodate flipper action rather than flying. So it's

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<v Speaker 1>sort of like um almost kind of like a spring

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<v Speaker 1>or a little structural thing within the breast that that

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<v Speaker 1>provide structural support when the breast muscles are powering back

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<v Speaker 1>and forth to move the wings. Yeah, I think that

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<v Speaker 1>would be a fair way to think about it. And

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<v Speaker 1>uh yeah, so it's it's just an essential part of

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<v Speaker 1>powered flights and modern and powered flight and modern birds,

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<v Speaker 1>or in the case of the Pengland powered swimming um.

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<v Speaker 1>The interesting thing, though, that is that even flightless terrestrial

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<v Speaker 1>ratites we discussed rattites on the show in the past,

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<v Speaker 1>we're talking about things like ostriches, the emu um. These

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<v Speaker 1>are birds that no longer fly, but they retain vestigial

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<v Speaker 1>aspects of their wings, and you do find the remains

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<v Speaker 1>of a wishbone in there, although in these cases it

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<v Speaker 1>is almost entirely absent. Now that probably raises a question.

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<v Speaker 1>If you're listening to the show for you know, the

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<v Speaker 1>past year or so, you might remember our episodes on

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<v Speaker 1>the Moa. The Moa, of course, is this now extinct

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<v Speaker 1>flightless bird that was just simply amazing. You'll have to

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<v Speaker 1>go back and listen to those episodes for our full

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<v Speaker 1>argument on the wonder of the Moa. But one of

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<v Speaker 1>the many wonderful things about it is that it is

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<v Speaker 1>this giant rattype, this enormous flightless bird that not only

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<v Speaker 1>lost the use of its wings, but completely lost its

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<v Speaker 1>wings like it had no wings. It is a completely

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<v Speaker 1>two limbed land creature, unlike virtually anything else you could

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<v Speaker 1>think of what the snake is to the lizard, this

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<v Speaker 1>bird is to to the flying bird. Yes, So my

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<v Speaker 1>immediate question then, with MOA on the mind was how

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<v Speaker 1>about the MoMA is? Did the moa have, as far

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<v Speaker 1>as we know, have anything like a wishbone, like even

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<v Speaker 1>just the slimmest remnant of a wishbone. And I looked

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<v Speaker 1>around and in some of the sources we used for

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<v Speaker 1>the MOA episode, and I wasn't finding anything about it.

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<v Speaker 1>So I actually looked up a researcher who had worked

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<v Speaker 1>on some MOA stuff before, Dr Charlotte a Brassie of

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<v Speaker 1>Manchester Metropolitan University, and I exchanged a couple of emails

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<v Speaker 1>with them, just asking like, is there how about the moment?

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<v Speaker 1>Did the moa have a wishbone? And this is what

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<v Speaker 1>they told me quote. I don't think moa had fercularly

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<v Speaker 1>to speak of the different species of moa very a

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<v Speaker 1>bit in their shoulder region denornis. The really big ones

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<v Speaker 1>did have a vestigial clavical, which are are what eventually

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<v Speaker 1>fused together to form the fercula, but they are very

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<v Speaker 1>small and not fused packy ornis and megal electrics. Moa

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<v Speaker 1>didn't even have of this digital clavical just totally accent Wow,

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<v Speaker 1>interesting by by bones. Yeah, so, uh, you know, obviously

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<v Speaker 1>there are exceptions to the rule then, but you look

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<v Speaker 1>at modern birds, uh, instant birds, and you're going to

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<v Speaker 1>find a wishbone in there. But that's interesting and it

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<v Speaker 1>makes me wonder since birds are the closest relatives of

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<v Speaker 1>the extinct non avian dinosaurs. Uh, did dinosaurs have a

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<v Speaker 1>have a fercula? Ever? Did that they have a wishbone

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<v Speaker 1>on a on a raptor or t rex or something.

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<v Speaker 1>It's interesting because, as it turns out, the wishbone has

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<v Speaker 1>an interesting place in our in the history of our

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<v Speaker 1>understanding of dinosaurs. So the seeming absence of the fercula

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<v Speaker 1>in dinosaurs was long held as a case against the

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<v Speaker 1>connection between dinosaurs and modern birds. And uh and and

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<v Speaker 1>we see this really even with the archaeopter x discovered

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<v Speaker 1>in the early nineteen hundreds, of which we have some

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<v Speaker 1>pretty impressive fossil evidence of a lot of these these dinosaurs.

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<v Speaker 1>Especially when you're going back to the early nineteen hundreds,

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<v Speaker 1>you're dealing with very incomplete fossil sets. You know, there

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<v Speaker 1>were a lot of gaps we had to fill in

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<v Speaker 1>and Therefore, when it comes to something like a wishbone

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<v Speaker 1>being there or not, you can say, well, maybe it

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<v Speaker 1>was and we just haven't found it yet. Um. But

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<v Speaker 1>with the with the archaeopter X, you know, some of

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<v Speaker 1>these are very complete looking fossil remains and they seem

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<v Speaker 1>to be lacking a wishbone. So Dlo's law of irreversibility

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<v Speaker 1>at the time held that things lost to evolution would

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<v Speaker 1>not come back, so admitt that the missing fercula and

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<v Speaker 1>dinosaurs could not lead to modern birds. Now we know

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<v Speaker 1>now that Dolo's law is incorrect, and the clavicles of

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<v Speaker 1>non avian dinosaurs serve as one of the key objections

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<v Speaker 1>to this idea. But as far as dinosaurs go, yeah,

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<v Speaker 1>that the key thing to drive home is dinosaurs did

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<v Speaker 1>have ferculate that they were simply missing from our early

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<v Speaker 1>fossil evidence in many of these creatures. Uh, And it's

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<v Speaker 1>and it's a small feature after all. Again, we have

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<v Speaker 1>to think about the fossil record, the missing pieces that

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<v Speaker 1>are just a part of uncovering the fossil evidence of

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<v Speaker 1>these ancient organisms. And as it turns out, the archaeopter

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<v Speaker 1>X itself um actually did have these kind of cartilage uh,

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<v Speaker 1>fercularly in their in their bodies. What the situation was

0:12:22.640 --> 0:12:26.480
<v Speaker 1>that these were these were young ones um young archaeopter

0:12:26.720 --> 0:12:30.080
<v Speaker 1>x in the fossils, and they didn't have fully ossified

0:12:30.480 --> 0:12:34.439
<v Speaker 1>fercularly yet and therefore, um it was softer, it was

0:12:34.480 --> 0:12:37.440
<v Speaker 1>easier to lose, and it took U V examinations to

0:12:37.520 --> 0:12:41.360
<v Speaker 1>pinpoint it in these well preserved fossil remains. Oh okay,

0:12:41.400 --> 0:12:45.040
<v Speaker 1>So the lack of fercule in some dinosaurs or dinosaur

0:12:45.440 --> 0:12:49.880
<v Speaker 1>bird relatives um could be due not just not actually

0:12:49.920 --> 0:12:52.240
<v Speaker 1>to what was present in the animal as it lived,

0:12:52.280 --> 0:12:55.199
<v Speaker 1>but to biases in what types of body parts are

0:12:55.240 --> 0:12:58.559
<v Speaker 1>preserved and how right. And then of course as time

0:12:58.600 --> 0:13:01.280
<v Speaker 1>went by, we just found more and more fossil evidence

0:13:01.600 --> 0:13:04.000
<v Speaker 1>for for the for many of these dinosaurs. So like

0:13:04.040 --> 0:13:07.400
<v Speaker 1>for now, for now we know that the t rex itself,

0:13:07.440 --> 0:13:11.080
<v Speaker 1>the mighty key Rex, had a fercula um. You know,

0:13:11.200 --> 0:13:13.880
<v Speaker 1>it's not You look at evidence as examples of it,

0:13:14.040 --> 0:13:16.199
<v Speaker 1>and it doesn't look like the wishbone as much. It's

0:13:16.200 --> 0:13:19.200
<v Speaker 1>a much more like a U shape that has been

0:13:19.440 --> 0:13:23.720
<v Speaker 1>almost completely straightened out at least is leased as far

0:13:23.760 --> 0:13:26.160
<v Speaker 1>as the way it's presented in a lot of these uh,

0:13:26.320 --> 0:13:29.360
<v Speaker 1>these fossil displays, but it is still a wishbone. I

0:13:29.360 --> 0:13:32.040
<v Speaker 1>think this is clear evidence that the tiny t rex

0:13:32.120 --> 0:13:34.640
<v Speaker 1>arms were actually wings and the t rex could fly.

0:13:37.240 --> 0:13:40.760
<v Speaker 1>Now now that you have everyone has a little bit

0:13:40.800 --> 0:13:44.480
<v Speaker 1>more respect for the role of the wishbone. Like no,

0:13:44.679 --> 0:13:47.320
<v Speaker 1>when if you're holding a wishbone today or this uh

0:13:47.400 --> 0:13:50.080
<v Speaker 1>holiday season, you know you're you're holding this thing that

0:13:50.200 --> 0:13:53.040
<v Speaker 1>is universal to all living birds, that it connects to

0:13:53.080 --> 0:13:56.000
<v Speaker 1>the age of the dinosaurs. But again, most of us

0:13:56.160 --> 0:13:58.960
<v Speaker 1>interact with this thing simply by plucking out of out

0:13:58.960 --> 0:14:01.760
<v Speaker 1>of the holiday carcass and then snapping in in half

0:14:01.760 --> 0:14:03.880
<v Speaker 1>with a friend so that you can engage in some

0:14:03.880 --> 0:14:08.120
<v Speaker 1>some lighthearted divination. I could point out. Another thing is

0:14:08.200 --> 0:14:12.880
<v Speaker 1>that sometimes chefs, when roasting a chicken will advocate removing

0:14:12.880 --> 0:14:15.880
<v Speaker 1>the wishbone prior to cooking because this makes it easier

0:14:15.920 --> 0:14:18.079
<v Speaker 1>to carve the breast of the bird in the end.

0:14:18.240 --> 0:14:20.520
<v Speaker 1>Like this is the thing I've seen videos for the

0:14:21.000 --> 0:14:23.320
<v Speaker 1>chef Thomas Keller recommends doing this. So you kind of

0:14:23.360 --> 0:14:25.800
<v Speaker 1>like stick your knife in and you rub it around

0:14:25.800 --> 0:14:27.240
<v Speaker 1>on the wishbone and then you pull it out with

0:14:27.280 --> 0:14:29.320
<v Speaker 1>your fingers. It looks kind of gross, but it makes

0:14:29.360 --> 0:14:32.480
<v Speaker 1>the breast makes you able to take the breast off

0:14:32.520 --> 0:14:35.040
<v Speaker 1>in one piece when you're done cooking. So this is

0:14:35.080 --> 0:14:36.880
<v Speaker 1>this is this is a this is a good point

0:14:36.880 --> 0:14:39.440
<v Speaker 1>to make because, yeah, we're about to get into discussions

0:14:39.520 --> 0:14:43.640
<v Speaker 1>of of how the wishbone was used and interpreted by

0:14:43.640 --> 0:14:47.120
<v Speaker 1>by ancient people's. And so if you're processing the carcass

0:14:47.400 --> 0:14:51.800
<v Speaker 1>of a of a chicken or some chicken like bird, uh,

0:14:52.120 --> 0:14:54.480
<v Speaker 1>it's going to be potentially something you take out early

0:14:54.960 --> 0:14:58.040
<v Speaker 1>right in order possibly process the carcass and then if

0:14:58.080 --> 0:15:00.560
<v Speaker 1>you do take it out or what her phase in

0:15:00.600 --> 0:15:03.480
<v Speaker 1>the butchery that you do this, Uh, it is it

0:15:03.640 --> 0:15:06.280
<v Speaker 1>is something that look that has a distinctive shape again

0:15:06.360 --> 0:15:08.480
<v Speaker 1>you or v shape. It is going to have sort

0:15:08.520 --> 0:15:12.000
<v Speaker 1>of a symbolic quality to it, Uh that might be

0:15:12.120 --> 0:15:17.960
<v Speaker 1>lacking in other easily plucked pieces of the skeletal system. Sure. Yeah,

0:15:18.080 --> 0:15:20.160
<v Speaker 1>So I was looking around for some more information on

0:15:20.200 --> 0:15:22.080
<v Speaker 1>all of this, and I ran across a wonderful book

0:15:22.280 --> 0:15:26.840
<v Speaker 1>by by Janet uh limb Key that's L. E. M.

0:15:26.880 --> 0:15:29.080
<v Speaker 1>B k E. And the title of the book is

0:15:29.160 --> 0:15:34.200
<v Speaker 1>Chickens Their Natural and Unnatural History. And in this book

0:15:34.520 --> 0:15:37.200
<v Speaker 1>she writes a great deal just about chickens and their

0:15:37.240 --> 0:15:41.000
<v Speaker 1>history obviously, but she touches on on the wishbone of

0:15:41.080 --> 0:15:44.320
<v Speaker 1>the chicken and things involving the snapping of the wishbone,

0:15:44.320 --> 0:15:47.280
<v Speaker 1>et cetera. And she says that customs surrounding the wishbone

0:15:47.320 --> 0:15:50.320
<v Speaker 1>may be as old as the Etruscans in what is

0:15:50.360 --> 0:15:55.160
<v Speaker 1>now called Tuscany or or Umbria, and then the Romans arrived,

0:15:55.280 --> 0:15:58.200
<v Speaker 1>the custom passed on to them, and of course from

0:15:58.200 --> 0:16:01.720
<v Speaker 1>the Romans we we would see it entering into ultimately

0:16:01.760 --> 0:16:05.320
<v Speaker 1>into European and uh in British culture, and then that

0:16:05.320 --> 0:16:08.680
<v Speaker 1>would have been transplanted to the New World during the

0:16:08.720 --> 0:16:16.160
<v Speaker 1>age of of transatlantic colonization. So um. She points out

0:16:16.160 --> 0:16:18.760
<v Speaker 1>that that first of all, you have to put this,

0:16:18.880 --> 0:16:21.280
<v Speaker 1>you have to couch this this idea of of looking

0:16:21.280 --> 0:16:24.640
<v Speaker 1>at the wishbone at all in the history of bird

0:16:24.840 --> 0:16:29.720
<v Speaker 1>divination in general, and bird divination is interesting because it

0:16:29.800 --> 0:16:33.680
<v Speaker 1>can cover a broad category of divination, like not just

0:16:34.040 --> 0:16:37.480
<v Speaker 1>cutting open a bird to to poke around in it

0:16:37.520 --> 0:16:39.800
<v Speaker 1>and look at its organs or bones as a way

0:16:39.840 --> 0:16:43.400
<v Speaker 1>to understand the future, but also just observing birds in

0:16:43.400 --> 0:16:47.360
<v Speaker 1>the sky and using the flight patterns of birds as

0:16:47.400 --> 0:16:51.640
<v Speaker 1>a way to try and magically understand the patterns of

0:16:51.680 --> 0:16:55.520
<v Speaker 1>the world. Yeah, if you want a fuller dive on divination,

0:16:55.560 --> 0:16:56.760
<v Speaker 1>by the way, you might want to go back and

0:16:56.840 --> 0:16:59.880
<v Speaker 1>check out our older episode on the each ing which

0:17:00.080 --> 0:17:02.480
<v Speaker 1>uh which which. This has gotten me thinking about one

0:17:02.520 --> 0:17:05.080
<v Speaker 1>possibility we talked about in the episode. And obviously this

0:17:05.119 --> 0:17:07.800
<v Speaker 1>would be impossible to prove, but but an idea that

0:17:07.840 --> 0:17:11.600
<v Speaker 1>we play with there is that divination could actually prove

0:17:11.800 --> 0:17:14.800
<v Speaker 1>useful to people even though you can't get real hidden

0:17:14.880 --> 0:17:18.199
<v Speaker 1>knowledge that's in any way accurate, it could prove useful

0:17:18.240 --> 0:17:23.840
<v Speaker 1>to people just by introducing uh, motivations that spur action

0:17:24.000 --> 0:17:26.600
<v Speaker 1>and what would otherwise be a sort of paralyzing state

0:17:26.640 --> 0:17:30.480
<v Speaker 1>of of you know, just not knowing anything. Yeah, it's

0:17:30.520 --> 0:17:34.719
<v Speaker 1>like I'm I'm to understand that that modern sports games

0:17:35.440 --> 0:17:37.879
<v Speaker 1>well sometimes began with the flipping of a coin. You

0:17:37.920 --> 0:17:41.080
<v Speaker 1>need that random event in order to make it fair

0:17:41.640 --> 0:17:44.480
<v Speaker 1>that one team will have what might be an unfair

0:17:44.680 --> 0:17:50.080
<v Speaker 1>advantage by starting first, right um and so um, and

0:17:50.080 --> 0:17:52.639
<v Speaker 1>it gets going. It's gets you going and instead of

0:17:52.680 --> 0:17:55.440
<v Speaker 1>just being at a complete stand still. That's very good analogy.

0:17:55.680 --> 0:17:57.879
<v Speaker 1>And birds are a perfect thing to look for in

0:17:57.880 --> 0:18:01.280
<v Speaker 1>this case, right, because birds also invite a kind of

0:18:01.280 --> 0:18:06.959
<v Speaker 1>sacred understanding because birds can fly, they are able to

0:18:06.960 --> 0:18:10.960
<v Speaker 1>to bridge this gap between the Earth and the sky,

0:18:11.200 --> 0:18:14.720
<v Speaker 1>between the terrestrial world and the realm of clouds and

0:18:14.840 --> 0:18:17.680
<v Speaker 1>stars and gods and what have you. But that doesn't

0:18:17.680 --> 0:18:20.159
<v Speaker 1>mean it's just birds, of course. There's also a long

0:18:20.600 --> 0:18:25.760
<v Speaker 1>ancient tradition of examining the bodies of terrestrial creatures. Babylonian

0:18:25.840 --> 0:18:29.480
<v Speaker 1>texts pointed the examination of sheep in trails in acts

0:18:29.480 --> 0:18:33.880
<v Speaker 1>of divination, and the Romans to famously practice such readings

0:18:33.880 --> 0:18:38.320
<v Speaker 1>of in trails known as horestacy, especially concerning the livers

0:18:38.320 --> 0:18:42.119
<v Speaker 1>of sheep and poultry m HM. In Greece, it was

0:18:42.200 --> 0:18:46.399
<v Speaker 1>known as heptosco scopie or heptomancy to give it a

0:18:46.480 --> 0:18:48.800
<v Speaker 1>you know, more of a Dungeons and Dragon's feel to it.

0:18:48.840 --> 0:18:50.840
<v Speaker 1>If you want to bust out some heptomancy in your

0:18:50.840 --> 0:18:53.840
<v Speaker 1>next game. Is that that's also looking at livers? I

0:18:53.840 --> 0:18:59.000
<v Speaker 1>think yeah. Now, the Etruscans considered chicken sacred and use

0:18:59.080 --> 0:19:02.000
<v Speaker 1>their bodies and acts of divination. They would apparently dry

0:19:02.080 --> 0:19:05.159
<v Speaker 1>the fercula and touching it would bring good luck, like

0:19:05.240 --> 0:19:08.560
<v Speaker 1>the fercula itself was kind of a good luck charm. Hmm.

0:19:08.600 --> 0:19:10.280
<v Speaker 1>I wonder if that has anything to do with the

0:19:10.320 --> 0:19:12.680
<v Speaker 1>idea of a horseshoe being a good luck charm. That

0:19:12.840 --> 0:19:15.800
<v Speaker 1>could could be totally unrelated. But but then again there

0:19:15.840 --> 0:19:17.680
<v Speaker 1>is there does seem to be a similarity between the

0:19:17.960 --> 0:19:24.160
<v Speaker 1>symbols right, similar shape. Now again, the Romans eventually adapted this,

0:19:24.920 --> 0:19:30.040
<v Speaker 1>adding the breakage tradition apparently, and and it appears to

0:19:30.080 --> 0:19:34.359
<v Speaker 1>a varied depending on who is using this tradition, whether

0:19:35.359 --> 0:19:38.040
<v Speaker 1>the big scoring, the big part of the wishbone, or

0:19:38.080 --> 0:19:40.479
<v Speaker 1>the small part was the good luck Like, who wins?

0:19:41.000 --> 0:19:42.359
<v Speaker 1>Is it the small or the big. It's kind of

0:19:42.359 --> 0:19:45.119
<v Speaker 1>like drawing straws or something. I don't know. You just

0:19:45.160 --> 0:19:49.160
<v Speaker 1>break it and then you calvin ball it out from there. Yeah. Now,

0:19:49.200 --> 0:19:52.359
<v Speaker 1>the Romans subsequently then brought the tradition to England, where

0:19:53.119 --> 0:19:55.920
<v Speaker 1>the particular bone was often known as the merry thought,

0:19:57.040 --> 0:20:00.840
<v Speaker 1>and then the English brought it to the New World. Now,

0:20:00.880 --> 0:20:04.560
<v Speaker 1>in terms of just thinking about these acts of divination

0:20:04.640 --> 0:20:08.280
<v Speaker 1>involving the bodies of the movements of animals, um, there's

0:20:08.280 --> 0:20:10.560
<v Speaker 1>more to consider here. I read about some of this

0:20:11.000 --> 0:20:14.520
<v Speaker 1>animals and divination by Peter Struck and he points out

0:20:14.560 --> 0:20:17.320
<v Speaker 1>that among the Greeks and the Romans, these were common

0:20:17.320 --> 0:20:20.399
<v Speaker 1>ways of attempting to understand what was happening and would

0:20:20.440 --> 0:20:23.480
<v Speaker 1>happen in the world around you. Uh. He writes that

0:20:23.480 --> 0:20:27.120
<v Speaker 1>there there wasn't anything esoteric about turning to the entrails

0:20:27.200 --> 0:20:29.359
<v Speaker 1>or the bones of an animal like this, It's just

0:20:29.640 --> 0:20:33.440
<v Speaker 1>what you did. Quote. The ancients understood that the universe

0:20:33.480 --> 0:20:37.119
<v Speaker 1>had certain inclinations built into it which were more or

0:20:37.200 --> 0:20:41.920
<v Speaker 1>less closely tied to the inclinations of the gods. So

0:20:42.680 --> 0:20:46.879
<v Speaker 1>maybe you could think about UM trying to do divination

0:20:46.960 --> 0:20:50.159
<v Speaker 1>based on the behavior or the bodies or parts of

0:20:50.200 --> 0:20:53.040
<v Speaker 1>animals as sort of like the modern thing where people

0:20:53.200 --> 0:20:56.960
<v Speaker 1>think that animals no first, when X is going to happen,

0:20:57.000 --> 0:20:59.480
<v Speaker 1>you know, when there's going to be an earthquake or whatever,

0:20:59.600 --> 0:21:02.439
<v Speaker 1>you know, some kind of natural disaster. Yeah, I mean,

0:21:02.440 --> 0:21:05.639
<v Speaker 1>you could also look to the modern UM use of

0:21:05.640 --> 0:21:10.000
<v Speaker 1>biomimicry and bio mimetic the designs the idea that if

0:21:10.000 --> 0:21:12.359
<v Speaker 1>we're going to solve an engineering problem, let's look just

0:21:12.440 --> 0:21:15.000
<v Speaker 1>to see how evolution solved it first, see how the

0:21:15.040 --> 0:21:19.760
<v Speaker 1>bodies of animals or plants solve that particular design problem. Um.

0:21:19.800 --> 0:21:23.920
<v Speaker 1>I mean, these are more nuanced and scientifically accurate versions

0:21:24.080 --> 0:21:26.920
<v Speaker 1>of the same thing, like, I need to understand what's

0:21:26.960 --> 0:21:29.520
<v Speaker 1>happening in the world. Let me look to the physical

0:21:29.560 --> 0:21:32.960
<v Speaker 1>substance of the world for hints about its design. Right,

0:21:33.000 --> 0:21:35.680
<v Speaker 1>And when you have a fuzzier picture of the causes

0:21:35.720 --> 0:21:39.200
<v Speaker 1>and connections between all the different parts of nature, it

0:21:39.240 --> 0:21:42.440
<v Speaker 1>might seem more logical to try to infer x from

0:21:42.560 --> 0:21:45.120
<v Speaker 1>the you know, the bodies of animals or something. I mean,

0:21:45.119 --> 0:21:49.080
<v Speaker 1>you don't know, that's not how it works. Now, they'll struck.

0:21:49.320 --> 0:21:53.280
<v Speaker 1>In his writings here he points out that Ascalis, who

0:21:53.320 --> 0:21:57.800
<v Speaker 1>lived through four fifty six b c e UH, summoned

0:21:57.880 --> 0:22:00.480
<v Speaker 1>up much of this in the words of the titan

0:22:00.520 --> 0:22:05.640
<v Speaker 1>Prometheus in his play from Prometheus Bound, discussing how Prometheus

0:22:05.680 --> 0:22:09.320
<v Speaker 1>instructed humans and the quote difficult and murky art of

0:22:09.440 --> 0:22:13.399
<v Speaker 1>reading these inclinations uh in key places, such as in

0:22:13.440 --> 0:22:16.840
<v Speaker 1>the livers and thigh bones of birds. It does make

0:22:16.880 --> 0:22:19.560
<v Speaker 1>me wonder to what extent we see reverberations of these

0:22:19.600 --> 0:22:23.000
<v Speaker 1>ideas even in the modern scientific undertaking of of the

0:22:23.040 --> 0:22:27.240
<v Speaker 1>autopsy or the necropsy. Uh. You know, not the procedures themselves,

0:22:28.000 --> 0:22:30.840
<v Speaker 1>but the sort of the grandeur afforded them in the media.

0:22:30.960 --> 0:22:34.800
<v Speaker 1>You know, the idea of wise individuals poking around and

0:22:34.840 --> 0:22:38.560
<v Speaker 1>the bodies of not only like murder victims and whatnot,

0:22:38.640 --> 0:22:41.560
<v Speaker 1>but I think to the various sci fi scenes in

0:22:41.560 --> 0:22:44.960
<v Speaker 1>which the breaking down of an alien's body or the

0:22:45.400 --> 0:22:48.439
<v Speaker 1>disassembly of an artificial being such as a you know,

0:22:48.560 --> 0:22:51.960
<v Speaker 1>a droid or or or an android or a replicant

0:22:52.040 --> 0:22:55.840
<v Speaker 1>or something like that reveals the inclinations of the unknown,

0:22:56.480 --> 0:22:59.640
<v Speaker 1>that is interesting. Yes, So, I mean, obviously we would

0:22:59.640 --> 0:23:02.240
<v Speaker 1>say that topsies necropsy is performed in the real world

0:23:02.320 --> 0:23:05.440
<v Speaker 1>by competent professionals have an empirical basis, but the way

0:23:05.440 --> 0:23:08.080
<v Speaker 1>they appear in media, the person doing it often might

0:23:08.119 --> 0:23:11.480
<v Speaker 1>as well be a wizard. Yeah. Yeah, And I think

0:23:11.480 --> 0:23:15.760
<v Speaker 1>they're like the scene an Alien where they reassemble ash

0:23:15.840 --> 0:23:18.840
<v Speaker 1>and and and then manipulate his like they're really just

0:23:18.880 --> 0:23:23.440
<v Speaker 1>sort of goosing around with his various um uh android

0:23:23.480 --> 0:23:27.600
<v Speaker 1>in trails and he's covering in the milky stuff. Yeah yeah,

0:23:27.760 --> 0:23:29.800
<v Speaker 1>and they're able to, you know, to to to juice

0:23:29.880 --> 0:23:34.239
<v Speaker 1>him into getting information, to reveal hidden knowledge about the

0:23:34.240 --> 0:23:37.040
<v Speaker 1>predicament that they're facing. In a weird way, that scene

0:23:37.080 --> 0:23:40.280
<v Speaker 1>is almost a perfect parallel of King Saul's summoning up

0:23:40.320 --> 0:23:43.280
<v Speaker 1>the shade of the Prophet Samuel to to get advice

0:23:43.359 --> 0:23:47.720
<v Speaker 1>on how to proceed against an enemy. Yeah, so, I

0:23:47.760 --> 0:23:49.360
<v Speaker 1>don't know, would be interesting to hear what other people

0:23:49.640 --> 0:23:52.000
<v Speaker 1>think about that, because it is a scene you see

0:23:52.240 --> 0:23:55.359
<v Speaker 1>a lot again, if not not only in detective stories,

0:23:55.359 --> 0:23:58.320
<v Speaker 1>but just in any kind of sci fi tale in

0:23:58.359 --> 0:24:01.080
<v Speaker 1>which an alien or robot, utter or any kind of

0:24:01.160 --> 0:24:05.840
<v Speaker 1>artificial being is encountered and granted, from a scientific standpoint,

0:24:05.880 --> 0:24:09.439
<v Speaker 1>it would make sense to perform a necropsy on an

0:24:09.520 --> 0:24:12.679
<v Speaker 1>alien being if you wanted to understand how it works

0:24:12.920 --> 0:24:15.399
<v Speaker 1>on a biological level. Likewise, it makes sense from it

0:24:15.440 --> 0:24:17.720
<v Speaker 1>now on an engineering level that you might say, take

0:24:17.760 --> 0:24:21.000
<v Speaker 1>apart a captive battle droid to try and figure out

0:24:21.000 --> 0:24:23.320
<v Speaker 1>what it's programming was. But I can't. I can't help

0:24:23.359 --> 0:24:25.880
<v Speaker 1>but wonder if there is this kind of residual magical

0:24:25.920 --> 0:24:30.680
<v Speaker 1>interpretation of the scenario as well. Totally Now you're probably wondering, Okay,

0:24:31.000 --> 0:24:33.560
<v Speaker 1>we're talking about turkeys here, where does the turkey enter

0:24:33.600 --> 0:24:36.720
<v Speaker 1>the picture? So again we're talking about we've been talking

0:24:36.720 --> 0:24:39.760
<v Speaker 1>about the chicken here. The chicken, of course, has has

0:24:39.840 --> 0:24:43.200
<v Speaker 1>Asian origins, but then comes to sort of rule the

0:24:43.240 --> 0:24:45.680
<v Speaker 1>world in its own way, slowly as it is it

0:24:45.720 --> 0:24:49.760
<v Speaker 1>just spreads from one people to the next becomes incredibly popular. Um,

0:24:50.600 --> 0:24:52.439
<v Speaker 1>that is it the sorry? Is it the case that

0:24:52.480 --> 0:24:56.320
<v Speaker 1>the ancestral chicken is probably from originally from like Southeast Asia?

0:24:56.520 --> 0:24:58.800
<v Speaker 1>Is that right? Yeah? I believe so. Yes, the idea

0:24:58.840 --> 0:25:03.080
<v Speaker 1>that it's essential essentially this kind of jungly bird um

0:25:03.240 --> 0:25:07.240
<v Speaker 1>that we long ago realized had had value. Uh. And

0:25:07.280 --> 0:25:09.600
<v Speaker 1>of course this is how the chicken would would make

0:25:09.600 --> 0:25:13.240
<v Speaker 1>it to the America's But there was already a bird

0:25:13.240 --> 0:25:17.680
<v Speaker 1>in the America's and that was the turkey. Um. Specifically,

0:25:18.359 --> 0:25:22.520
<v Speaker 1>we were probably thinking here about Meligris gallopavo, which is

0:25:22.560 --> 0:25:27.080
<v Speaker 1>the domestic turkey. I love it by Ben Franklin's Everywhere. Yeah. Yeah,

0:25:27.119 --> 0:25:30.879
<v Speaker 1>I mean it makes a strong case as always for

0:25:30.920 --> 0:25:34.479
<v Speaker 1>the being the bird of America. And in fact, it

0:25:34.520 --> 0:25:37.399
<v Speaker 1>is native to eastern and central North America, and it

0:25:37.440 --> 0:25:41.399
<v Speaker 1>was first domesticated by the Mayans in in In in

0:25:41.440 --> 0:25:46.280
<v Speaker 1>ancient Mexico, so naturally, surviving traditions for chicken wishbones would

0:25:46.280 --> 0:25:50.720
<v Speaker 1>easily translate to the turkeys when Westerners encountered this bird. Uh,

0:25:50.760 --> 0:25:52.399
<v Speaker 1>you know, here's here's something we know how to eat

0:25:52.440 --> 0:25:55.840
<v Speaker 1>a chicken. Well, here's a turkey. It's natural that you

0:25:55.880 --> 0:25:59.640
<v Speaker 1>would apply some of the same ideas to the rendering

0:25:59.680 --> 0:26:03.920
<v Speaker 1>of the boddy um and for for these people though

0:26:03.960 --> 0:26:07.800
<v Speaker 1>the original domesticators of the turkey, the bird was used

0:26:07.800 --> 0:26:11.119
<v Speaker 1>for food and materials, but also had a symbolic power

0:26:11.200 --> 0:26:15.200
<v Speaker 1>as well. So we we recently discussed the papal Voo

0:26:15.720 --> 0:26:18.800
<v Speaker 1>on the podcast before, so I looked at this to

0:26:18.800 --> 0:26:21.560
<v Speaker 1>see if there were specific mentions of the turkey, and

0:26:21.600 --> 0:26:24.000
<v Speaker 1>there there is. There are a couple of passages that

0:26:24.040 --> 0:26:27.480
<v Speaker 1>are pretty fantastic because they talk about someone running a

0:26:27.560 --> 0:26:32.560
<v Speaker 1>foul of of the gods, becoming cursed and and this

0:26:32.640 --> 0:26:37.440
<v Speaker 1>is what the curse looks like. Quote, even their own dogs, turkeys, tools,

0:26:37.520 --> 0:26:41.640
<v Speaker 1>and houses rise against them, taking vengeance for past mistreatment.

0:26:42.080 --> 0:26:46.360
<v Speaker 1>Only their descendants are the monkeys that inhabit the forest today.

0:26:46.920 --> 0:26:50.240
<v Speaker 1>And then their dogs and turkeys told them, you caused

0:26:50.280 --> 0:26:52.960
<v Speaker 1>us pain, you ate us, but now it is you

0:26:53.040 --> 0:26:58.880
<v Speaker 1>whom we shall eat. Now I am the master. Did

0:26:58.880 --> 0:27:00.480
<v Speaker 1>we actually say, I know it, talked about it in

0:27:00.520 --> 0:27:02.520
<v Speaker 1>a recent episode. But the popul Vu is a is

0:27:02.560 --> 0:27:06.920
<v Speaker 1>a text that contains a lot of ancient Mayan mythology,

0:27:06.960 --> 0:27:09.840
<v Speaker 1>specifically a lot of the beliefs and like myths of

0:27:09.880 --> 0:27:14.400
<v Speaker 1>the Kiche Mayan people. Yes. Yeah. Now, as for magical

0:27:14.520 --> 0:27:17.440
<v Speaker 1>uses of the turkey itself, the use of its bones

0:27:17.600 --> 0:27:21.040
<v Speaker 1>and Mayan and Aztepe practices, I didn't find. I didn't

0:27:21.040 --> 0:27:23.439
<v Speaker 1>find anything particularly that does. It doesn't mean it didn't exist,

0:27:23.520 --> 0:27:25.679
<v Speaker 1>that doesn't mean it isn't written about well. And it

0:27:25.680 --> 0:27:27.560
<v Speaker 1>also doesn't mean that it wasn't practiced and then just

0:27:27.560 --> 0:27:30.760
<v Speaker 1>sort of lost in the of course, you know, cultural

0:27:30.800 --> 0:27:34.879
<v Speaker 1>apocalypse that was the arrival of Westerners in the America's.

0:27:35.520 --> 0:27:38.840
<v Speaker 1>But I did find an excellent article titled the Oscillated

0:27:38.880 --> 0:27:42.920
<v Speaker 1>Turkey in Maya Thought, and this is by Maya specialist

0:27:43.400 --> 0:27:48.320
<v Speaker 1>Anna Louisa as Cuerdo y de la Cueva and Maria

0:27:48.640 --> 0:27:52.159
<v Speaker 1>Elena Vega Phila Lobos, and they discussed some of the

0:27:52.200 --> 0:27:56.000
<v Speaker 1>Maya traditions and beliefs concerning the turkey. Okay, I gotta

0:27:56.040 --> 0:27:58.320
<v Speaker 1>hear this. So first of all, they point out that

0:27:58.359 --> 0:28:01.800
<v Speaker 1>the Maya would have had access to domesticated turkeys imported

0:28:01.800 --> 0:28:07.560
<v Speaker 1>from Mexico as well as the more local wild oscillated turkey. Also,

0:28:07.600 --> 0:28:11.360
<v Speaker 1>turkeys were royal birds and not everyone had access to them. Uh,

0:28:11.400 --> 0:28:14.159
<v Speaker 1>they were seen as stand ins for messengers from the

0:28:14.240 --> 0:28:19.040
<v Speaker 1>gods quote a messenger of divine will, and they were

0:28:19.160 --> 0:28:22.040
<v Speaker 1>used or consumed on very special occasions. They were made

0:28:22.080 --> 0:28:25.359
<v Speaker 1>of sacrifices to ensure the harvest. And then there's this

0:28:25.400 --> 0:28:29.560
<v Speaker 1>additional interesting bit as well. There's this idea of I'm

0:28:29.600 --> 0:28:31.920
<v Speaker 1>not sure if I'm pronouncing this correctly, but why is

0:28:32.200 --> 0:28:35.160
<v Speaker 1>spirits They spell at w A H y I S.

0:28:35.600 --> 0:28:38.640
<v Speaker 1>And these would have been auxiliary spirits that live within

0:28:38.680 --> 0:28:42.880
<v Speaker 1>the body of the possessor, but then are controlled by

0:28:42.920 --> 0:28:45.560
<v Speaker 1>the possessor as well. It would be something you would

0:28:45.560 --> 0:28:50.400
<v Speaker 1>acquire through birth or through special petition throughout life. And

0:28:50.440 --> 0:28:54.320
<v Speaker 1>what would happen is during sleep, the possessor would expel

0:28:54.880 --> 0:28:58.440
<v Speaker 1>the wagists through their mouth to keep watch on them,

0:28:58.720 --> 0:29:02.360
<v Speaker 1>to protect them for enemies. Uh. And these would I

0:29:02.360 --> 0:29:07.320
<v Speaker 1>think be supernatural enemies or enemies, you know, supernatural enemies

0:29:07.320 --> 0:29:12.360
<v Speaker 1>summoned by uh, living enemies that could potentially hurt us

0:29:12.440 --> 0:29:16.640
<v Speaker 1>during quote the nocturnal and dream space. So you could

0:29:17.200 --> 0:29:19.720
<v Speaker 1>breathe the spirit out in the night and it would

0:29:19.760 --> 0:29:21.960
<v Speaker 1>keep watch over you. Well, what's the did the spirit

0:29:22.000 --> 0:29:23.959
<v Speaker 1>take the form of a turkey? What's the turkey? Can

0:29:24.000 --> 0:29:25.680
<v Speaker 1>at least some of the time, Yes, it would take

0:29:25.720 --> 0:29:28.000
<v Speaker 1>the form of a turkey, which which I think is

0:29:28.000 --> 0:29:32.520
<v Speaker 1>telling because the domestic turkey and domestic birds in general,

0:29:32.960 --> 0:29:36.600
<v Speaker 1>I feel like it's especially in modern times, there is

0:29:36.640 --> 0:29:39.080
<v Speaker 1>a tendency to degrade them and see them as these

0:29:39.280 --> 0:29:45.280
<v Speaker 1>um just stupid um animals that have no no, you know,

0:29:45.880 --> 0:29:48.600
<v Speaker 1>mental existence of their own, that are just they're just

0:29:48.680 --> 0:29:52.400
<v Speaker 1>purely domesticated species, and we don't really acknowledge them as

0:29:52.640 --> 0:29:56.760
<v Speaker 1>as anything wondrous. And the idea here is that there

0:29:56.880 --> 0:29:58.720
<v Speaker 1>was a sense of wonder to the turkey. There was

0:29:58.760 --> 0:30:01.120
<v Speaker 1>a noble aspect of the turkey. The turkey was seen

0:30:01.200 --> 0:30:04.160
<v Speaker 1>as something especially this this wild variety of something that

0:30:04.160 --> 0:30:07.440
<v Speaker 1>that connects us to the spirit world, that connects us

0:30:07.480 --> 0:30:10.800
<v Speaker 1>to the gods, and therefore it would be a fitting

0:30:11.560 --> 0:30:14.440
<v Speaker 1>um animal for this spirit that is a part of

0:30:14.560 --> 0:30:18.120
<v Speaker 1>us to take its form. I think it may be

0:30:18.320 --> 0:30:22.440
<v Speaker 1>that just the word turkey sounds funny in English, so

0:30:22.520 --> 0:30:25.400
<v Speaker 1>it becomes the butt of a joke. Yeah. But but

0:30:25.480 --> 0:30:27.040
<v Speaker 1>for the Maya it was it was somewhat different that

0:30:27.160 --> 0:30:28.920
<v Speaker 1>the authors here also point out that there was at

0:30:28.960 --> 0:30:32.000
<v Speaker 1>least one Maya king that took on the title of

0:30:32.080 --> 0:30:35.200
<v Speaker 1>the turkey like that was his his title or nickname.

0:30:35.320 --> 0:30:37.640
<v Speaker 1>You know, it was an animal that was it was

0:30:37.720 --> 0:30:42.280
<v Speaker 1>perfectly suitable to be taken on as kind of the

0:30:41.800 --> 0:30:45.320
<v Speaker 1>the the the animal likeness of a ruler. Well, I mean,

0:30:45.360 --> 0:30:49.120
<v Speaker 1>turkeys can look quite beautiful. It's but there was this

0:30:49.160 --> 0:30:51.440
<v Speaker 1>one you were talking about that's mentioned in this article,

0:30:51.520 --> 0:30:55.120
<v Speaker 1>the oscillated turkey. I mean, god, there's a picture of

0:30:55.160 --> 0:30:58.840
<v Speaker 1>it um that that the authors here include, and it

0:30:58.880 --> 0:31:02.520
<v Speaker 1>looks so gorgeous. It's even gut these who has sort

0:31:02.520 --> 0:31:04.920
<v Speaker 1>of a blue shading on the skin of its head

0:31:05.360 --> 0:31:07.960
<v Speaker 1>with red lining around its eyes. And then it's even

0:31:08.000 --> 0:31:12.160
<v Speaker 1>got these strange kind of like moles or tumor looking

0:31:12.200 --> 0:31:15.000
<v Speaker 1>things all over its head, these little bulbs that are yellow,

0:31:15.120 --> 0:31:18.880
<v Speaker 1>and the colors altogether are are fabulous. Yeah, I mean

0:31:19.480 --> 0:31:23.600
<v Speaker 1>even you know, even a purely domesticated turkey that you

0:31:23.680 --> 0:31:26.640
<v Speaker 1>encounter nowadays. I mean, it is a fact. It's a

0:31:26.640 --> 0:31:29.200
<v Speaker 1>big creature, you know. I think if you really stop

0:31:29.240 --> 0:31:31.440
<v Speaker 1>and look at it and consider it, you can you

0:31:31.480 --> 0:31:33.880
<v Speaker 1>can you'll be impressed by it. But then also, of course,

0:31:33.920 --> 0:31:37.600
<v Speaker 1>we have wild turkeys, and I feel like encountering wild turkeys,

0:31:37.600 --> 0:31:40.040
<v Speaker 1>if you're fortunate enough to encounter them, it can be

0:31:40.160 --> 0:31:43.600
<v Speaker 1>quite Uh, it can be quite a moving experience. I've

0:31:43.640 --> 0:31:48.400
<v Speaker 1>even encountered them here in the the the the Atlanta area.

0:31:48.520 --> 0:31:50.960
<v Speaker 1>I encountered them at a cemetery once where they're out

0:31:51.000 --> 0:31:54.880
<v Speaker 1>walking among the tombstones, which seems perfect for, you know,

0:31:54.920 --> 0:31:58.040
<v Speaker 1>some sort of spirit being. But I also encountered one

0:31:58.080 --> 0:32:01.400
<v Speaker 1>in my backyard once, which was pretty fabulous because I

0:32:01.480 --> 0:32:04.720
<v Speaker 1>heard other birds. Now, yeah, the house I live in

0:32:04.720 --> 0:32:07.000
<v Speaker 1>now just in the backyard, you know, a very residential

0:32:07.160 --> 0:32:10.480
<v Speaker 1>type area, but the other birds were raising a ruckus

0:32:10.480 --> 0:32:11.720
<v Speaker 1>and I was like, what's going on back there? Is

0:32:11.720 --> 0:32:13.840
<v Speaker 1>there a dog in my backyard or something? No, it

0:32:13.920 --> 0:32:18.000
<v Speaker 1>was a full blown wild turkey. And and these are

0:32:18.040 --> 0:32:21.760
<v Speaker 1>sizeable animals. Oh yeah, I mean I have definitely encountered

0:32:22.040 --> 0:32:25.480
<v Speaker 1>urban wild turkeys in in Tennessee. Sometimes they'll just wander

0:32:25.520 --> 0:32:29.480
<v Speaker 1>through neighborhoods in the city. Is pretty cool. So I

0:32:29.520 --> 0:32:33.000
<v Speaker 1>would in closing here, I would say, if you find

0:32:33.000 --> 0:32:37.240
<v Speaker 1>yourself this Thanksgiving at the table um considering the wishbone

0:32:37.240 --> 0:32:40.240
<v Speaker 1>of a turkey, that you would you would think first

0:32:40.280 --> 0:32:46.960
<v Speaker 1>of all, to the the magical, the divinational practices that

0:32:47.080 --> 0:32:49.640
<v Speaker 1>this bone is tied to. You know that you were

0:32:49.680 --> 0:32:54.040
<v Speaker 1>at least holding on to the vestigial remnants of of

0:32:54.160 --> 0:32:57.800
<v Speaker 1>ancient divination practices. And then on the other hand, you

0:32:58.000 --> 0:33:00.920
<v Speaker 1>the bird itself that you are consumed ming or present

0:33:01.000 --> 0:33:04.280
<v Speaker 1>or present for the consumption of that this too is

0:33:04.320 --> 0:33:07.680
<v Speaker 1>a creature with roots in the sacred I was trying

0:33:07.680 --> 0:33:10.440
<v Speaker 1>to think of an animal that's commonly eaten in America

0:33:10.520 --> 0:33:13.440
<v Speaker 1>that is treated with more reverence and respect to compare

0:33:13.480 --> 0:33:16.480
<v Speaker 1>it to, But then I couldn't think of anything. Maybe

0:33:16.480 --> 0:33:20.640
<v Speaker 1>it seems like modern American cuisine doesn't just doesn't really

0:33:20.680 --> 0:33:23.520
<v Speaker 1>honor the animal, does it now? I mean, I guess

0:33:23.560 --> 0:33:26.560
<v Speaker 1>you could make a case for the turkey being celebrated

0:33:27.280 --> 0:33:29.320
<v Speaker 1>more than many of the animals we can see. I'm

0:33:29.320 --> 0:33:31.560
<v Speaker 1>certainly more than the chicken. Because of course, what do

0:33:31.640 --> 0:33:33.600
<v Speaker 1>we do we we we include it as part of

0:33:33.880 --> 0:33:37.840
<v Speaker 1>in our iconography for Thanksgiving every year, like it is

0:33:37.840 --> 0:33:40.240
<v Speaker 1>a symbol of Thanksgiving. It is a symbol of a

0:33:40.360 --> 0:33:42.920
<v Speaker 1>of a great feast that one has. We have that,

0:33:43.040 --> 0:33:48.400
<v Speaker 1>you know, ridiculous tradition with US president's pardoning turkeys. Um,

0:33:48.440 --> 0:33:49.880
<v Speaker 1>I don't know. I don't know what that's gonna happen

0:33:49.880 --> 0:33:51.520
<v Speaker 1>this year. I don't know how many turkeys are gonna

0:33:51.520 --> 0:34:01.719
<v Speaker 1>be pardoned this year. Um but but we'll see, Okay.

0:34:01.720 --> 0:34:03.920
<v Speaker 1>So I want to move on from turkey at this

0:34:03.960 --> 0:34:07.640
<v Speaker 1>point because if if you've had a turkey prepared in

0:34:07.640 --> 0:34:11.400
<v Speaker 1>the traditional American style, which is to um to cook

0:34:11.640 --> 0:34:15.480
<v Speaker 1>until the breast meat is so dry you could like

0:34:15.560 --> 0:34:19.399
<v Speaker 1>play basketball with it, you sit down and and it's

0:34:19.440 --> 0:34:22.200
<v Speaker 1>there on the plate, and what what's gonna say, what's

0:34:22.200 --> 0:34:24.680
<v Speaker 1>going to be the saving grace of this experience? Well,

0:34:24.680 --> 0:34:31.040
<v Speaker 1>obviously it's like you would want some kind of hot, fatty, wet,

0:34:32.040 --> 0:34:35.520
<v Speaker 1>highly flavored stuff to go on the turkey to sort

0:34:35.560 --> 0:34:37.920
<v Speaker 1>of revive it, to bring it back from the grave.

0:34:38.520 --> 0:34:41.200
<v Speaker 1>And it turns out that this is actually another centerpiece

0:34:41.239 --> 0:34:45.359
<v Speaker 1>of the American Thanksgiving tradition, which is the gravy. And

0:34:45.560 --> 0:34:47.560
<v Speaker 1>I so I want to talk about gravy for a bit,

0:34:47.600 --> 0:34:50.919
<v Speaker 1>but I also want to just bring your attention rob

0:34:51.000 --> 0:34:55.840
<v Speaker 1>to some ads I found for old like commercially sold

0:34:55.960 --> 0:35:01.000
<v Speaker 1>industrial gravy products, so like canned gravs and gravy mixes.

0:35:01.400 --> 0:35:04.040
<v Speaker 1>Um uh. One I found is it was in an

0:35:04.080 --> 0:35:05.560
<v Speaker 1>article that I'm going to talk about in a bit,

0:35:06.440 --> 0:35:10.880
<v Speaker 1>but it's for the Dirky Brown gravy mix. This is

0:35:10.920 --> 0:35:14.000
<v Speaker 1>a packet mix that you throw in with water. Uh,

0:35:14.000 --> 0:35:16.480
<v Speaker 1>and it says all sauce and gravy mixes are made

0:35:16.480 --> 0:35:21.200
<v Speaker 1>for convenience, but Dirkys is for dining. And the this

0:35:21.640 --> 0:35:25.400
<v Speaker 1>yeah calligraphy. Everyone should look this up. It's d u

0:35:25.640 --> 0:35:29.160
<v Speaker 1>r k eat um dirkeys is for dining and has it.

0:35:29.320 --> 0:35:32.440
<v Speaker 1>I mean, it's kind of a snazzy looking advertisement, has

0:35:32.520 --> 0:35:35.839
<v Speaker 1>kind of a Madman mad men vibe to it. Yes, yes,

0:35:35.840 --> 0:35:38.880
<v Speaker 1>fancy people in suits. Clearly they're gonna be having some

0:35:38.920 --> 0:35:42.560
<v Speaker 1>Canadian club on the rocks or maybe Shiva's regal with this.

0:35:43.400 --> 0:35:46.040
<v Speaker 1>I love how there's a cup of coffee in the scene,

0:35:46.920 --> 0:35:49.839
<v Speaker 1>which I don't know. I never drink coffee with my

0:35:49.880 --> 0:35:52.360
<v Speaker 1>meals for the most part, But is it the idea?

0:35:52.400 --> 0:35:54.799
<v Speaker 1>It's like, all right, thanksgivings coming at you. You You got

0:35:54.800 --> 0:35:58.080
<v Speaker 1>at let's let's move this food. Let's let's supercharge the

0:35:58.200 --> 0:36:01.319
<v Speaker 1>digestive system. I think it's one of those things where

0:36:01.320 --> 0:36:04.239
<v Speaker 1>they tried to promote new uses for foods to sell

0:36:04.320 --> 0:36:06.319
<v Speaker 1>more of them in the mid century. So here it's

0:36:06.320 --> 0:36:09.480
<v Speaker 1>obviously saying, hey, you already you put cream in your coffee,

0:36:09.480 --> 0:36:13.680
<v Speaker 1>Just do gravy instead. But I found another ad. This

0:36:13.760 --> 0:36:17.160
<v Speaker 1>is for Franco American beef gravy and a can. It

0:36:17.200 --> 0:36:21.400
<v Speaker 1>says easy economical beef gravy burgers, and it's suggesting that

0:36:21.480 --> 0:36:24.200
<v Speaker 1>you have a piece of white bread and on top

0:36:24.239 --> 0:36:27.440
<v Speaker 1>of that it looks like just just a puck of

0:36:27.640 --> 0:36:31.480
<v Speaker 1>ground beef and then you spoon over or ladle over

0:36:31.560 --> 0:36:36.040
<v Speaker 1>about a gallon of this canned Franco American gravy. Uh.

0:36:36.040 --> 0:36:37.920
<v Speaker 1>And the copy on this set is really good too.

0:36:37.960 --> 0:36:42.040
<v Speaker 1>It says made from the juices of selected beef with

0:36:42.080 --> 0:36:46.200
<v Speaker 1>that genuine roasting pan flavor. Delicious served hot with any

0:36:46.320 --> 0:36:50.000
<v Speaker 1>meat and potato, dinner, on sandwiches, in stews, or added

0:36:50.080 --> 0:36:53.960
<v Speaker 1>to make your own gravy stres at chin it it

0:36:54.280 --> 0:36:58.680
<v Speaker 1>hyphenates out the word stretch um. And so several things

0:36:58.680 --> 0:37:01.439
<v Speaker 1>here that I like, the the use of the there's

0:37:01.480 --> 0:37:05.520
<v Speaker 1>like carefully chosen words made from the juices of selected beef.

0:37:06.280 --> 0:37:10.680
<v Speaker 1>And what is what work is the word selected doing? There?

0:37:11.400 --> 0:37:14.400
<v Speaker 1>I did? Did I guess too? Um? Set it apart

0:37:14.480 --> 0:37:18.040
<v Speaker 1>from random beef? Yeah, you know, made from the juices

0:37:18.040 --> 0:37:20.759
<v Speaker 1>of beef that was found somewhere. I had to say.

0:37:20.840 --> 0:37:22.760
<v Speaker 1>The photo on this one that went black and white

0:37:22.840 --> 0:37:26.920
<v Speaker 1>and all it looks oddly appetizing. I feel like my

0:37:27.000 --> 0:37:28.960
<v Speaker 1>family had some version of this when I was a kid,

0:37:28.960 --> 0:37:31.919
<v Speaker 1>where it would be the the beef patty on top

0:37:31.960 --> 0:37:34.359
<v Speaker 1>of the slice of bread with gravy on top, with

0:37:34.400 --> 0:37:38.040
<v Speaker 1>the peas on the side. I remember being fond. But

0:37:38.800 --> 0:37:42.160
<v Speaker 1>another one of these Franco American beef gravy ads I found,

0:37:42.360 --> 0:37:49.840
<v Speaker 1>the tagline is just smooth, brown, delicious, and I like

0:37:49.960 --> 0:37:52.359
<v Speaker 1>the idea that this actually does tie into some some

0:37:52.400 --> 0:37:55.920
<v Speaker 1>food science stuff. The word brown there suggests not just

0:37:55.960 --> 0:37:58.480
<v Speaker 1>a color, but a flavor. What flavor is it? It's

0:37:58.480 --> 0:38:02.200
<v Speaker 1>brown flavored, and that that actually does get to the

0:38:02.239 --> 0:38:05.080
<v Speaker 1>original heart of of real gravy. So I was trying

0:38:05.080 --> 0:38:07.799
<v Speaker 1>to think, how would a Martian describe gravy, and like

0:38:07.840 --> 0:38:11.920
<v Speaker 1>she she's making an encyclopedia of earth life, and I

0:38:11.960 --> 0:38:15.320
<v Speaker 1>think it would be something like gravy is a hot

0:38:15.480 --> 0:38:21.080
<v Speaker 1>emulsified sauce made by combining fat, starch and then some

0:38:21.239 --> 0:38:25.080
<v Speaker 1>glutamate flavored liquid, like a savory liquid thickened to the

0:38:25.239 --> 0:38:28.600
<v Speaker 1>rough consistency of heavy cream. I think that that that's

0:38:28.640 --> 0:38:32.160
<v Speaker 1>about it, um. But for the non cooks out there,

0:38:32.200 --> 0:38:36.080
<v Speaker 1>the traditional method of gravy preparation is actually great because

0:38:36.160 --> 0:38:39.680
<v Speaker 1>it is a sort of natural byproduct of roasting a

0:38:39.719 --> 0:38:42.560
<v Speaker 1>big piece of meat, which people often do for Thanksgiving

0:38:43.000 --> 0:38:45.640
<v Speaker 1>um because a gravy is usually based on the fond

0:38:45.760 --> 0:38:47.920
<v Speaker 1>left over on the bottom of the pan after you've

0:38:47.960 --> 0:38:50.640
<v Speaker 1>cooked meat via some dry heat method like roasting or

0:38:50.640 --> 0:38:55.120
<v Speaker 1>pan frying. So is the meat cooks, it releases liquids,

0:38:55.120 --> 0:38:58.479
<v Speaker 1>It releases fats and juices, and usually the juices will

0:38:58.520 --> 0:39:03.040
<v Speaker 1>contain a mixture of proteins and carbohydrates sugars, and as

0:39:03.080 --> 0:39:05.279
<v Speaker 1>these juices are cooked on the bottom of a pan

0:39:05.400 --> 0:39:09.320
<v Speaker 1>under high heat, their water content evaporates and they undergo browning.

0:39:09.440 --> 0:39:12.520
<v Speaker 1>So if there are sugars present, they can caramelize, but

0:39:12.520 --> 0:39:15.600
<v Speaker 1>then the proteins and the carbohydrates can together undergo this

0:39:15.719 --> 0:39:20.440
<v Speaker 1>complex suite of chemical changes collectively known as the Myard reaction,

0:39:20.680 --> 0:39:24.799
<v Speaker 1>and the Myard reaction in particular is the reaction that's

0:39:24.840 --> 0:39:29.600
<v Speaker 1>responsible for the fact that browned food usually tastes good.

0:39:29.800 --> 0:39:32.640
<v Speaker 1>It creates this a lot of complex flavors. It's the

0:39:32.640 --> 0:39:35.280
<v Speaker 1>browning on the outside of bread when you toast bread.

0:39:35.760 --> 0:39:38.399
<v Speaker 1>It's the browning on the outside of meat. Uh, it's

0:39:38.440 --> 0:39:42.040
<v Speaker 1>in coffee, you know. It is that good roasty flavor

0:39:42.560 --> 0:39:45.359
<v Speaker 1>so to make a traditional gravy, after your roaster pan

0:39:45.400 --> 0:39:47.480
<v Speaker 1>fry a piece of meat, you'll have all this extremely

0:39:47.560 --> 0:39:50.200
<v Speaker 1>flavorful gunk stuck to the bottom of the pan, all

0:39:50.239 --> 0:39:54.080
<v Speaker 1>these browned juices. And from here the gravy process goes

0:39:54.120 --> 0:39:56.600
<v Speaker 1>to deglazing. So you have some kind of liquid. Usually

0:39:56.640 --> 0:40:00.680
<v Speaker 1>this is water or wine broth, maybe spirits uh, and

0:40:00.719 --> 0:40:03.520
<v Speaker 1>then you use the liquid as a solvent to scrape

0:40:03.600 --> 0:40:06.319
<v Speaker 1>up and dissolve all the brown gunk. And then you

0:40:06.440 --> 0:40:09.320
<v Speaker 1>usually add some form of fat and starch to thicken

0:40:09.320 --> 0:40:11.520
<v Speaker 1>the miss mixture. So this can be a rue like

0:40:11.680 --> 0:40:15.080
<v Speaker 1>butter or rendered fat from the pan, mixed with flour

0:40:15.360 --> 0:40:18.239
<v Speaker 1>or even corn starch. And then you whisk it all

0:40:18.239 --> 0:40:20.160
<v Speaker 1>together and you cook it until it's thick into the

0:40:20.160 --> 0:40:24.160
<v Speaker 1>consistency you want. And the thickening actually happens two different ways.

0:40:24.200 --> 0:40:27.560
<v Speaker 1>As you cook, the starch grains will swell with liquid

0:40:27.600 --> 0:40:32.080
<v Speaker 1>and burst, releasing carbohydrate molecules. They unravel they meshed together

0:40:32.120 --> 0:40:34.480
<v Speaker 1>with one another, and that thickens the sauce. But the

0:40:34.480 --> 0:40:38.319
<v Speaker 1>other method of reducing is just reducing by evaporation as

0:40:38.360 --> 0:40:43.680
<v Speaker 1>the sauce cooks. And I was interested in what brought

0:40:43.719 --> 0:40:48.480
<v Speaker 1>about the all of these like prepared gravy products, because again,

0:40:48.520 --> 0:40:51.040
<v Speaker 1>gravy is it's like a byproduct of cooking, right, Like

0:40:51.040 --> 0:40:53.400
<v Speaker 1>you've done the cooking and now you've got the basis

0:40:53.440 --> 0:40:56.200
<v Speaker 1>to make a gravy. How do you get from that

0:40:56.280 --> 0:40:59.960
<v Speaker 1>to the gravy comes in a pre prepared and okay

0:41:00.040 --> 0:41:03.719
<v Speaker 1>in or mixture like a powder mixture, how do we

0:41:03.760 --> 0:41:07.160
<v Speaker 1>get to dirkys is for dining. So I was reading

0:41:07.160 --> 0:41:11.000
<v Speaker 1>a little article in The Atlantic about this by Alexis Madrigal,

0:41:11.080 --> 0:41:13.680
<v Speaker 1>and this is about the history of industrial gravy products,

0:41:13.680 --> 0:41:18.120
<v Speaker 1>specifically powder mixes for gravy um. And it is interesting

0:41:18.160 --> 0:41:21.640
<v Speaker 1>to think about the development of instant food products as

0:41:21.680 --> 0:41:25.040
<v Speaker 1>a real sort of science and engineering challenge because I

0:41:25.040 --> 0:41:27.319
<v Speaker 1>know these products are often derided. I mean, we were

0:41:27.360 --> 0:41:30.640
<v Speaker 1>just making fun of them, but it is. It's it's

0:41:30.680 --> 0:41:33.600
<v Speaker 1>an interesting process that led to their development. Because you've

0:41:33.640 --> 0:41:36.759
<v Speaker 1>got something that is a natural product of some other

0:41:36.800 --> 0:41:40.120
<v Speaker 1>cooking process. You know what you want the final product

0:41:40.160 --> 0:41:43.239
<v Speaker 1>to look like, taste like, feel like. Uh, you know

0:41:43.280 --> 0:41:45.880
<v Speaker 1>what real gravy is, and you know what limitations you

0:41:45.880 --> 0:41:47.759
<v Speaker 1>have to work with. Maybe your way of getting there

0:41:47.800 --> 0:41:50.720
<v Speaker 1>has to be in a powdered packet or or cannibal

0:41:50.800 --> 0:41:53.000
<v Speaker 1>or something, and then you've got to use science to

0:41:53.040 --> 0:41:55.880
<v Speaker 1>try to get from here to there within your limitations.

0:41:56.719 --> 0:41:59.440
<v Speaker 1>And Madrigal argues that the history of dry mixes for

0:41:59.520 --> 0:42:03.400
<v Speaker 1>gravy really best understood in the context of dry mixes

0:42:03.480 --> 0:42:06.960
<v Speaker 1>for baking other baking products, which go further back in history.

0:42:07.000 --> 0:42:10.160
<v Speaker 1>So he mentioned that in eighteen eighty two, there's this

0:42:10.200 --> 0:42:13.640
<v Speaker 1>inventor named Philip Thorne who files a patent for a

0:42:13.920 --> 0:42:18.800
<v Speaker 1>just add water baking mix which incorporates flour and baking

0:42:18.840 --> 0:42:22.400
<v Speaker 1>powder as a leavening agent uh and the and also

0:42:22.480 --> 0:42:26.640
<v Speaker 1>dehydrated butter. But this did not immediately become a popular

0:42:26.680 --> 0:42:30.640
<v Speaker 1>product in America. The instant biscuit dope bis Quick entered

0:42:30.640 --> 0:42:33.879
<v Speaker 1>the market in nineteen thirty one, but it really wasn't

0:42:33.960 --> 0:42:37.319
<v Speaker 1>until after World War Two that instant baking mixes like

0:42:37.400 --> 0:42:41.600
<v Speaker 1>Betty Crocker cake Mix became very popular. Now, there's one

0:42:41.600 --> 0:42:43.319
<v Speaker 1>thing I will say about this article, which is that

0:42:43.440 --> 0:42:46.319
<v Speaker 1>it relays a story that I found very interesting but

0:42:46.440 --> 0:42:48.960
<v Speaker 1>started to doubt, and this led me down a rabbit trail.

0:42:49.040 --> 0:42:51.400
<v Speaker 1>But I think this rabbit trail is worthwhile because it

0:42:51.400 --> 0:42:54.960
<v Speaker 1>ties into things that people also sometimes make conservant Thanksgiving.

0:42:55.040 --> 0:42:58.080
<v Speaker 1>So there's this anecdote here that Magical shares about how

0:42:58.239 --> 0:43:02.720
<v Speaker 1>the recipe design for packaged foods isn't just about taste

0:43:02.760 --> 0:43:06.520
<v Speaker 1>and convenience, it's also about the psychology of the cook. Uh.

0:43:06.560 --> 0:43:10.360
<v Speaker 1>If you've ever made cake cake mix from a box, Duncan,

0:43:10.440 --> 0:43:13.120
<v Speaker 1>Hinds or whatever, you probably know that there are usually

0:43:13.160 --> 0:43:16.760
<v Speaker 1>a couple of ingredients that you have to provide yourself.

0:43:16.840 --> 0:43:18.560
<v Speaker 1>So you know, the box will give you all the

0:43:18.600 --> 0:43:21.240
<v Speaker 1>dry ingredients, but then you have to combine it with water,

0:43:21.760 --> 0:43:25.600
<v Speaker 1>maybe oil, and a couple of eggs. Now, the story

0:43:25.640 --> 0:43:29.960
<v Speaker 1>goes that originally the Betty Crocker brand simply required water

0:43:30.160 --> 0:43:33.239
<v Speaker 1>and nothing else in their cake mix boxes, and that

0:43:33.360 --> 0:43:36.440
<v Speaker 1>these weren't selling very well, and the reasoning was that

0:43:36.760 --> 0:43:41.399
<v Speaker 1>the process just seemed too artificial, too impersonal, too industrial.

0:43:42.200 --> 0:43:46.760
<v Speaker 1>Uh So, so, in one influential instance, General Mills changed

0:43:46.880 --> 0:43:50.160
<v Speaker 1>the cake mix recipe to require the home cook to

0:43:50.320 --> 0:43:53.600
<v Speaker 1>add their own eggs in addition to the water, and

0:43:53.680 --> 0:43:56.360
<v Speaker 1>so hey, suddenly you're not using, you know, just a

0:43:56.400 --> 0:43:59.839
<v Speaker 1>boxed product, you're actually baking. You added the eggs, you're

0:44:00.000 --> 0:44:04.120
<v Speaker 1>health And according to the industry lore, this recipe change

0:44:04.120 --> 0:44:08.440
<v Speaker 1>where suddenly, instead of having dried eggs in the mix already,

0:44:08.440 --> 0:44:10.760
<v Speaker 1>you had to add your own eggs. This recipe change

0:44:10.800 --> 0:44:13.960
<v Speaker 1>made the mix a hit. I even found an article

0:44:14.000 --> 0:44:16.880
<v Speaker 1>on Psychology Today that was retelling the story, framing it

0:44:16.960 --> 0:44:21.520
<v Speaker 1>as about guilt and authenticity. This was supposedly discovered through

0:44:21.520 --> 0:44:26.080
<v Speaker 1>research by the American consumer psychologist Earnest dicter Uh that

0:44:26.200 --> 0:44:29.640
<v Speaker 1>that home cooks of the nineteen fifties felt guilty serving

0:44:29.719 --> 0:44:32.479
<v Speaker 1>these delicious cakes that were just so easy to make,

0:44:33.320 --> 0:44:36.280
<v Speaker 1>and Dictor reasoned that adding the eggs made the process

0:44:36.320 --> 0:44:40.040
<v Speaker 1>slightly less convenient, and thus people felt better about serving

0:44:40.080 --> 0:44:42.879
<v Speaker 1>these cakes to guests. But it certainly makes a certain

0:44:42.920 --> 0:44:46.719
<v Speaker 1>amount of sense. You know, you would you're you're doing

0:44:46.760 --> 0:44:50.360
<v Speaker 1>something other than just following some simple directions and inting

0:44:50.400 --> 0:44:52.880
<v Speaker 1>out a can or a box of powder and adding milk.

0:44:53.200 --> 0:44:56.440
<v Speaker 1>You know that there is some element of actual baking

0:44:56.719 --> 0:44:59.960
<v Speaker 1>or food preparation to it that it makes you feel

0:45:00.120 --> 0:45:03.440
<v Speaker 1>useful and not just a uh, you just just to

0:45:03.520 --> 0:45:06.839
<v Speaker 1>somebody assembling something. Yeah, and I think there absolutely could

0:45:06.840 --> 0:45:10.080
<v Speaker 1>be something to the underlying psychology there. I mean, you know,

0:45:10.160 --> 0:45:13.720
<v Speaker 1>people are full of all kinds of interesting psychological quirks

0:45:13.719 --> 0:45:16.719
<v Speaker 1>that drive their consumer decisions, and sometimes a product will

0:45:16.719 --> 0:45:20.800
<v Speaker 1>sell for reasons other than just it's you know, pure

0:45:20.960 --> 0:45:25.319
<v Speaker 1>value in in whatever objective sense you you wanna classify that.

0:45:25.960 --> 0:45:29.719
<v Speaker 1>But the fact that this is such a great historical anecdote,

0:45:29.719 --> 0:45:34.120
<v Speaker 1>the fact that it's so perfectly ted talkie kind of

0:45:34.160 --> 0:45:37.279
<v Speaker 1>made the sleeping dragons of the BS detection go off

0:45:37.280 --> 0:45:39.760
<v Speaker 1>in my mind. So I decided to check, and wouldn't

0:45:39.760 --> 0:45:42.640
<v Speaker 1>you know it, Snopes actually has an article about this

0:45:42.880 --> 0:45:45.400
<v Speaker 1>very story. It's by the founder, one of the founders,

0:45:45.480 --> 0:45:48.440
<v Speaker 1>David Nicholson, and my hunch was correct. They ruled this

0:45:48.520 --> 0:45:51.719
<v Speaker 1>story is false. And the reason they rule it as

0:45:51.760 --> 0:45:55.359
<v Speaker 1>false is that while this is based on a historical reality, Yes,

0:45:55.400 --> 0:45:58.480
<v Speaker 1>there were these recipe changes to adding fresh eggs. Yes,

0:45:58.920 --> 0:46:02.640
<v Speaker 1>around the same time there was increasing use of box

0:46:02.719 --> 0:46:06.560
<v Speaker 1>cake mixes. But just saying, uh, the psychological insight from

0:46:06.680 --> 0:46:09.640
<v Speaker 1>ernest dict that said you have to add the egg

0:46:09.680 --> 0:46:12.480
<v Speaker 1>yourself at home, that is what made the box cake

0:46:12.560 --> 0:46:17.640
<v Speaker 1>mix a success. That massively over oversimplifies things. Uh. For example,

0:46:17.640 --> 0:46:20.520
<v Speaker 1>it overstates the novelty of the recipe change. There'd been

0:46:20.520 --> 0:46:24.000
<v Speaker 1>this long running debate in the industry over the trade

0:46:24.000 --> 0:46:28.280
<v Speaker 1>offs of requiring fresh eggs at preparation versus using powdered

0:46:28.280 --> 0:46:31.520
<v Speaker 1>eggs in the mix. It ignores other reasons for the

0:46:31.600 --> 0:46:34.560
<v Speaker 1>success of the fresh egg recipe. One of them is

0:46:34.600 --> 0:46:36.640
<v Speaker 1>that a cake made with a fresh egg is usually

0:46:36.640 --> 0:46:39.960
<v Speaker 1>going to be a lot better, uh quote. Using complete

0:46:40.000 --> 0:46:43.320
<v Speaker 1>mixes which included dried eggs resulted in cakes that stuck

0:46:43.360 --> 0:46:47.040
<v Speaker 1>to the pan, had poor texture, had shorter shelf life,

0:46:47.080 --> 0:46:51.239
<v Speaker 1>and often tasted too strongly of eggs. Another thing is

0:46:51.280 --> 0:46:53.479
<v Speaker 1>that it kind of screws up the timeline of cake

0:46:53.560 --> 0:46:57.600
<v Speaker 1>mix sales, and it ignores the simultaneous success of cake

0:46:57.680 --> 0:47:01.520
<v Speaker 1>mixes that did include powdered egg and it ignores other

0:47:01.600 --> 0:47:05.640
<v Speaker 1>changes in marketing and advertising that took place simultaneous to

0:47:05.680 --> 0:47:09.560
<v Speaker 1>the fresh egg recipe. One example is repositioning cake mixes

0:47:09.640 --> 0:47:13.800
<v Speaker 1>as step one in a larger creative process that involves

0:47:14.040 --> 0:47:17.239
<v Speaker 1>icing and decoration and things like that. So if if

0:47:17.280 --> 0:47:19.520
<v Speaker 1>the cook wanted to feel like they were actually doing

0:47:19.600 --> 0:47:22.680
<v Speaker 1>something and not just you know, not just opening a box,

0:47:22.719 --> 0:47:25.040
<v Speaker 1>and that was it, that could come at the decoration

0:47:25.120 --> 0:47:28.080
<v Speaker 1>stage of the cake. And then finally I thought this

0:47:28.120 --> 0:47:31.239
<v Speaker 1>was maybe the most interesting. And the story ignores other

0:47:31.320 --> 0:47:34.399
<v Speaker 1>social changes that led to the increasing sales of box

0:47:34.480 --> 0:47:37.560
<v Speaker 1>cake mixes in the fifties, one of which was that

0:47:37.719 --> 0:47:42.640
<v Speaker 1>high school home economics classes were increasingly teaching baking based

0:47:42.640 --> 0:47:47.240
<v Speaker 1>on mixes rather than from scratch, just sort of couching

0:47:47.239 --> 0:47:50.160
<v Speaker 1>it in that case, and just the the overall um

0:47:50.520 --> 0:47:53.560
<v Speaker 1>shift towards industrial food products, right. Yeah, And so it

0:47:53.600 --> 0:47:56.200
<v Speaker 1>seems like there's a bunch of different stuff going on here,

0:47:56.280 --> 0:47:59.360
<v Speaker 1>and this story just kind of like, you know, a

0:47:59.440 --> 0:48:02.120
<v Speaker 1>cherry pick like a couple of little facts from this

0:48:02.160 --> 0:48:06.040
<v Speaker 1>period and then makes it a self contained, causative story.

0:48:06.600 --> 0:48:08.800
<v Speaker 1>I'm not sure exactly what it was about that story

0:48:08.840 --> 0:48:10.520
<v Speaker 1>that set me on alert. I guess it just has

0:48:10.600 --> 0:48:12.520
<v Speaker 1>it has that shape, you know, the shape of a

0:48:12.560 --> 0:48:15.200
<v Speaker 1>story that is a little too tidy, where the solution

0:48:15.239 --> 0:48:19.680
<v Speaker 1>to the problem is very cutely psychologically revealing. It's the

0:48:19.760 --> 0:48:21.759
<v Speaker 1>kind of thing that you know, you love to have

0:48:21.920 --> 0:48:26.399
<v Speaker 1>as an anecdote to lead off your motivational talk. Huh,

0:48:26.480 --> 0:48:29.359
<v Speaker 1>that's interesting. I mean, I can't help but thinking about

0:48:29.400 --> 0:48:32.760
<v Speaker 1>just the basic idea of providing your own egg or not. Um,

0:48:32.800 --> 0:48:35.000
<v Speaker 1>I see this today and some of the box meal

0:48:35.080 --> 0:48:39.640
<v Speaker 1>kids that are out there, Um, because box meal kids

0:48:39.719 --> 0:48:42.000
<v Speaker 1>very like there's some box meal kids that are basically

0:48:42.040 --> 0:48:46.200
<v Speaker 1>just TV dinners, um, and then most of the more

0:48:46.239 --> 0:48:51.200
<v Speaker 1>famous ones involved chopping and preparation. But there's one major brand,

0:48:51.719 --> 0:48:53.640
<v Speaker 1>uh that I won't name because they're not paying us

0:48:53.680 --> 0:48:57.280
<v Speaker 1>to right now that includes eggs. And there's another major

0:48:57.320 --> 0:48:59.200
<v Speaker 1>brand that I won't name because they're not paying us

0:48:59.280 --> 0:49:02.399
<v Speaker 1>right now that ask you to provide your own egg

0:49:03.200 --> 0:49:05.880
<v Speaker 1>And it's interesting to think about. Of course, just the

0:49:06.520 --> 0:49:10.719
<v Speaker 1>shipping demands of mailing eggs to people, I imagine that

0:49:10.840 --> 0:49:13.080
<v Speaker 1>is a huge part of it. But but maybe there

0:49:13.160 --> 0:49:16.120
<v Speaker 1>is also the sense of preparation, you know, like it

0:49:16.480 --> 0:49:18.839
<v Speaker 1>is it is good to provide your own egg. Uh,

0:49:19.000 --> 0:49:21.560
<v Speaker 1>it's good that I had to procure my own eggs.

0:49:21.600 --> 0:49:23.960
<v Speaker 1>I don't know or or think about where my eggs

0:49:24.000 --> 0:49:26.640
<v Speaker 1>came from by exactly the type of eggs that I want,

0:49:26.680 --> 0:49:29.319
<v Speaker 1>like if I want to you know, cage free. Yeah,

0:49:29.360 --> 0:49:33.120
<v Speaker 1>that's a good point. And I mean, the the underlying

0:49:33.200 --> 0:49:37.040
<v Speaker 1>premise of this story I think does have something to it,

0:49:37.080 --> 0:49:40.000
<v Speaker 1>which is that, you know, like we were saying there,

0:49:40.000 --> 0:49:42.879
<v Speaker 1>there are these different sort of psychological pressures that are

0:49:42.920 --> 0:49:45.480
<v Speaker 1>operating us when we're making decisions about what types of

0:49:45.480 --> 0:49:48.719
<v Speaker 1>food products to buy, and those psychological pressures might not

0:49:48.800 --> 0:49:51.600
<v Speaker 1>be only how does it taste, what is the cost

0:49:51.760 --> 0:49:54.319
<v Speaker 1>and things like that. It could be things about how

0:49:54.400 --> 0:49:57.399
<v Speaker 1>we feel about methods of preparation or even methods of eating.

0:49:57.440 --> 0:50:01.359
<v Speaker 1>Here's one thing, you know, Taco Bell they put they

0:50:01.440 --> 0:50:04.120
<v Speaker 1>give you the sauce packets on the side, and there's

0:50:04.160 --> 0:50:06.120
<v Speaker 1>like the question of like, now, what's the why why

0:50:06.120 --> 0:50:08.000
<v Speaker 1>do they give you the sauce packets on the side

0:50:08.040 --> 0:50:10.319
<v Speaker 1>instead of just putting the sauce on your taco and

0:50:10.320 --> 0:50:12.560
<v Speaker 1>then handing it off to you. I mean, there's something

0:50:12.600 --> 0:50:14.800
<v Speaker 1>that they've reasoned about, Like people like to be able

0:50:14.840 --> 0:50:17.800
<v Speaker 1>to put the sauce on themselves that you know, there's

0:50:17.840 --> 0:50:20.960
<v Speaker 1>something pleasurable about that process, or like being able to

0:50:21.000 --> 0:50:25.160
<v Speaker 1>determine exactly how much sauce and where it goes and stuff. Well,

0:50:25.239 --> 0:50:27.160
<v Speaker 1>spice control is a big thing, you know what I mean.

0:50:27.200 --> 0:50:29.200
<v Speaker 1>You can have that taco as bland as you want,

0:50:29.360 --> 0:50:32.160
<v Speaker 1>or you can you can start, you know, superpowering it

0:50:32.280 --> 0:50:35.439
<v Speaker 1>with with multiple spicy packs. So I also wonder about

0:50:35.480 --> 0:50:39.040
<v Speaker 1>like box macaroni and cheese, uh, you know, so they'll

0:50:39.080 --> 0:50:41.239
<v Speaker 1>give you, like the cheese sauce fully made in a

0:50:41.239 --> 0:50:44.759
<v Speaker 1>powdered form, or a you know, like gooey velveta form

0:50:44.840 --> 0:50:47.319
<v Speaker 1>or whatever ahead of time. Or I think there's some

0:50:47.440 --> 0:50:50.480
<v Speaker 1>fancier brands that ask you to supply something of your own,

0:50:50.520 --> 0:50:52.439
<v Speaker 1>you know, use your own butter, or use your own

0:50:52.480 --> 0:50:57.240
<v Speaker 1>milk that may contribute somewhat to the texture the final product.

0:50:57.320 --> 0:50:59.719
<v Speaker 1>But I wonder also if that's like if you're trying

0:50:59.760 --> 0:51:01.920
<v Speaker 1>to up sell a brand, you're trying to sell a

0:51:01.960 --> 0:51:06.000
<v Speaker 1>more expensive boxed macaroni and cheese. Is there is there

0:51:06.040 --> 0:51:08.440
<v Speaker 1>a calculation that people will think, oh, this is a

0:51:08.520 --> 0:51:13.000
<v Speaker 1>more legitimate meal, more legitimate food product if I provide

0:51:13.040 --> 0:51:16.640
<v Speaker 1>some of my own fresh ingredients. Yeah, is this a

0:51:16.680 --> 0:51:19.279
<v Speaker 1>meal in a box? Or is this an ingredient for

0:51:19.360 --> 0:51:23.239
<v Speaker 1>a meal? Um? I guess the difference can can can

0:51:23.280 --> 0:51:25.919
<v Speaker 1>play a major row and whether one purchase it or not.

0:51:26.200 --> 0:51:28.360
<v Speaker 1>But let's get back to the gravy too. Oh yeah,

0:51:28.520 --> 0:51:30.960
<v Speaker 1>so where does gravy enter the picture again? Here? Well,

0:51:31.000 --> 0:51:34.840
<v Speaker 1>thinking about these industrially produced gravy mixes. Um, so again,

0:51:34.880 --> 0:51:37.480
<v Speaker 1>you know we've we've said gravy is usually a byproduct

0:51:37.480 --> 0:51:41.880
<v Speaker 1>of cooking meat. What is the gravy factory supposed to do?

0:51:42.040 --> 0:51:44.920
<v Speaker 1>Like you cook a million roasts and then you deglaze

0:51:44.960 --> 0:51:47.719
<v Speaker 1>the fond or the drippings from that, and then you

0:51:47.800 --> 0:51:50.080
<v Speaker 1>find something else to do with the meat. I mean,

0:51:50.160 --> 0:51:53.880
<v Speaker 1>it seems like kind of impractical at an industrial scale,

0:51:53.960 --> 0:51:57.040
<v Speaker 1>and for this reason, a lot of package gravies, you know,

0:51:57.080 --> 0:52:00.759
<v Speaker 1>they'll have to like use a secondary animal aroduct as

0:52:00.800 --> 0:52:03.800
<v Speaker 1>the flavoring to begin with, or they in fact maybe

0:52:03.800 --> 0:52:06.200
<v Speaker 1>have little or nothing to do with the meat they're

0:52:06.239 --> 0:52:09.759
<v Speaker 1>supposed to taste. Like. In this article, Madrigal quotes a

0:52:09.760 --> 0:52:14.400
<v Speaker 1>food scientist at the University of Minnesota named Gary A. Rhinesius,

0:52:14.760 --> 0:52:17.920
<v Speaker 1>who says the gravy mixes are a little more sophisticated

0:52:18.000 --> 0:52:21.520
<v Speaker 1>because the flavor from the gravy mix maybe a beef gravy,

0:52:21.600 --> 0:52:24.160
<v Speaker 1>but it's never been near a cow, so that you

0:52:24.239 --> 0:52:27.040
<v Speaker 1>might get a beef gravy that just has no beef

0:52:27.080 --> 0:52:30.440
<v Speaker 1>content at all. So where does the flavor come from? Well,

0:52:30.480 --> 0:52:32.920
<v Speaker 1>they're they're all kinds of flavorings that can be like

0:52:33.000 --> 0:52:36.640
<v Speaker 1>wheat based flavorings, there can be I mean, a big

0:52:36.680 --> 0:52:40.160
<v Speaker 1>one for gravy mixes in history is MSG, which we've

0:52:40.200 --> 0:52:45.799
<v Speaker 1>done whole episodes about before. Monosodium glutamate originally isolated by

0:52:45.880 --> 0:52:51.120
<v Speaker 1>by Japanese food scientists from from seaweed, and this recreates

0:52:51.160 --> 0:52:53.600
<v Speaker 1>a lot of the savory flavors that we associate with

0:52:53.680 --> 0:52:59.680
<v Speaker 1>things like parmesan cheese or tomatoes or soy sauce or meats,

0:52:59.680 --> 0:53:03.600
<v Speaker 1>but has apparently been a huge bugbear in the history

0:53:03.880 --> 0:53:08.879
<v Speaker 1>of powdered gravy mixes, and that is lumps. So if

0:53:08.960 --> 0:53:11.080
<v Speaker 1>if you ever made gravy yourself, you you might have

0:53:11.160 --> 0:53:14.640
<v Speaker 1>encountered lumps before. When when you add starch to a

0:53:14.719 --> 0:53:17.920
<v Speaker 1>mixture of water and fat, it can be very easy

0:53:17.960 --> 0:53:21.120
<v Speaker 1>for the starch to form little clumps that don't fully

0:53:21.160 --> 0:53:24.040
<v Speaker 1>dissolve into the sauce. So if you you know, if

0:53:24.040 --> 0:53:26.560
<v Speaker 1>you get a clump of raw flour or corn starch

0:53:26.600 --> 0:53:30.239
<v Speaker 1>in your mouth while you're eating gravy, that is very unpleasant. Uh.

0:53:30.280 --> 0:53:32.680
<v Speaker 1>And on the on the On a slightly related note,

0:53:33.120 --> 0:53:35.399
<v Speaker 1>you should never eat raw flour. By the way, when

0:53:35.440 --> 0:53:38.120
<v Speaker 1>when people tell you not to eat raw dough for

0:53:38.160 --> 0:53:41.640
<v Speaker 1>some reason, they only emphasize the presence of raw eggs,

0:53:41.719 --> 0:53:44.160
<v Speaker 1>But you should be at least as concerned about raw

0:53:44.239 --> 0:53:48.360
<v Speaker 1>flower because raw flower can easily pick up bacterial contamination

0:53:48.480 --> 0:53:51.600
<v Speaker 1>like E. Coal I and other things. Um and bacteria

0:53:51.640 --> 0:53:54.040
<v Speaker 1>can survive until the flower is cooked. You should think

0:53:54.080 --> 0:53:56.719
<v Speaker 1>about raw flour in sort of the same way you

0:53:56.760 --> 0:54:00.200
<v Speaker 1>think about raw hamburger. Uh, you know, don't eat if

0:54:00.200 --> 0:54:04.400
<v Speaker 1>it's not cooked. So that to be clear, you're saying,

0:54:04.520 --> 0:54:08.440
<v Speaker 1>don't eat unco cookie dough, right, Well, I mean it

0:54:08.480 --> 0:54:12.319
<v Speaker 1>depends like you could make cookie dough from something that

0:54:12.520 --> 0:54:15.200
<v Speaker 1>is safe. But yeah, if it's got raw flour in it,

0:54:15.280 --> 0:54:19.400
<v Speaker 1>you should not eat it because it might hurt me.

0:54:21.600 --> 0:54:25.000
<v Speaker 1>I mean, so good there are outbreaks. Well, I mean yeah,

0:54:25.080 --> 0:54:26.960
<v Speaker 1>I don't know. I think there are things that are

0:54:27.000 --> 0:54:29.080
<v Speaker 1>safety use like there. You know, there are companies that

0:54:29.120 --> 0:54:31.839
<v Speaker 1>sell cookie dough that's just ready to eat cookie dough,

0:54:31.880 --> 0:54:33.560
<v Speaker 1>ice cream and all that. I think that does not

0:54:33.680 --> 0:54:36.439
<v Speaker 1>have raw flour in it, or if it does, it's

0:54:36.600 --> 0:54:40.799
<v Speaker 1>somehow been through a process that renders it safe. I'm

0:54:40.840 --> 0:54:44.160
<v Speaker 1>not saying one should definitely ignore you on this one,

0:54:44.320 --> 0:54:46.279
<v Speaker 1>but I'm just saying it's it's gonna be it's gonna

0:54:46.320 --> 0:54:49.640
<v Speaker 1>be hard to to make this life change when the

0:54:49.920 --> 0:54:52.600
<v Speaker 1>cookie dough or the cake batter or even the pancake

0:54:52.640 --> 0:54:57.880
<v Speaker 1>batter is often the most delightful part of the whole process.

0:54:58.040 --> 0:54:59.680
<v Speaker 1>I mean, I guess it can be I don't know

0:55:00.080 --> 0:55:02.319
<v Speaker 1>the taste of raw flower. I think is is kind

0:55:02.320 --> 0:55:05.920
<v Speaker 1>of gross and chalky on its own, But there's obviously

0:55:06.600 --> 0:55:09.080
<v Speaker 1>no I mean, I understand the appeal. I mean I've

0:55:09.080 --> 0:55:12.759
<v Speaker 1>had cookie dough too, but no, raw flower can have contamination,

0:55:12.800 --> 0:55:15.200
<v Speaker 1>just like raw meat can. There's been major outbreaks of

0:55:15.239 --> 0:55:18.360
<v Speaker 1>ecal live from flower in the US. There's one in sixteen,

0:55:18.400 --> 0:55:21.680
<v Speaker 1>there was another one in twenty nineteen. According to the CDC,

0:55:21.880 --> 0:55:26.040
<v Speaker 1>these sickened at least eighty people. Uh. And a fun fact,

0:55:26.120 --> 0:55:28.439
<v Speaker 1>I was looking up, Oh, how exactly does flower get

0:55:28.440 --> 0:55:30.480
<v Speaker 1>contaminated by e coal? Lie? Does that happen in the

0:55:30.480 --> 0:55:33.239
<v Speaker 1>factory or whatever? It can happen at multiple stages of

0:55:33.280 --> 0:55:36.040
<v Speaker 1>the process, but sometimes it appears to be literally just

0:55:36.120 --> 0:55:40.400
<v Speaker 1>contamination by animal feces in the fields where the wheat

0:55:40.480 --> 0:55:44.840
<v Speaker 1>is grown. So cool, huh ah, man, you can ruin

0:55:44.920 --> 0:55:49.560
<v Speaker 1>cookie dough. But back to lumpy gravy. Hey that you

0:55:49.600 --> 0:55:52.000
<v Speaker 1>know it's so so maybe you've got some lumps of

0:55:52.080 --> 0:55:55.160
<v Speaker 1>that same flower in your gravy. Uh. There are ways

0:55:55.200 --> 0:55:58.160
<v Speaker 1>around lumpy gravy. So first of all, it helps to

0:55:58.200 --> 0:56:01.200
<v Speaker 1>add starch when the mixture is cool will instead of hot.

0:56:01.440 --> 0:56:04.960
<v Speaker 1>And then dissolve it before as the mixture heats, rather

0:56:05.000 --> 0:56:07.920
<v Speaker 1>than adding starch to liquid that's already hot or boiling.

0:56:08.760 --> 0:56:11.560
<v Speaker 1>Another method is, of course, just good old fashioned whisking.

0:56:11.680 --> 0:56:14.360
<v Speaker 1>Just break it up with a whisk. But in reference

0:56:14.360 --> 0:56:17.799
<v Speaker 1>to a patent that he found, Madrigal rights, quote home

0:56:17.840 --> 0:56:20.120
<v Speaker 1>cooks can prevent this simply by stirring the mixture, but

0:56:20.200 --> 0:56:25.520
<v Speaker 1>that required quote considerable skill, as General Mills Harold Keller

0:56:25.560 --> 0:56:28.759
<v Speaker 1>put it in a nineteen fifty eight patent application. I'm

0:56:28.800 --> 0:56:31.400
<v Speaker 1>not sure how much skill it takes to stir something

0:56:31.520 --> 0:56:33.719
<v Speaker 1>or to whisk it. But I don't know. Um, I

0:56:33.719 --> 0:56:36.839
<v Speaker 1>don't know. I've been accused of improper whisking before, so

0:56:37.040 --> 0:56:39.600
<v Speaker 1>oh yeah, what do you do wrong? Um? I think

0:56:39.640 --> 0:56:41.640
<v Speaker 1>it was just like scrambled eggs that I did not

0:56:41.840 --> 0:56:44.200
<v Speaker 1>whisk properly, you know, because you gotta get it, you know.

0:56:44.239 --> 0:56:47.080
<v Speaker 1>It's it's not just stirring rapidly, like there's a whole

0:56:48.160 --> 0:56:51.120
<v Speaker 1>like a wrisk orientation that needs to be right to

0:56:51.160 --> 0:56:53.719
<v Speaker 1>do it if you're really whisking something. Yeah, oh, well,

0:56:53.760 --> 0:56:56.600
<v Speaker 1>here's a tip actually for for the cook's out there. Uh,

0:56:56.640 --> 0:56:59.360
<v Speaker 1>if you want to emulsify something really good with a whisk,

0:56:59.440 --> 0:57:01.920
<v Speaker 1>or fork, you're beating it. I used to always think

0:57:01.920 --> 0:57:03.600
<v Speaker 1>it would be best to stir in a circle, but

0:57:03.680 --> 0:57:05.719
<v Speaker 1>I have read that it is better to go just

0:57:05.840 --> 0:57:08.040
<v Speaker 1>back and forth side to side than it is to

0:57:08.040 --> 0:57:12.000
<v Speaker 1>go in a circle, because there's actually more mechanical agitation

0:57:12.040 --> 0:57:14.000
<v Speaker 1>if you go back and forth in a straight line

0:57:14.800 --> 0:57:16.720
<v Speaker 1>that I think that was one of the problems I

0:57:16.760 --> 0:57:20.000
<v Speaker 1>had previously, is that I would kind of I was

0:57:20.040 --> 0:57:22.640
<v Speaker 1>whisking like I was stirring rapidly, and so I was

0:57:22.680 --> 0:57:25.040
<v Speaker 1>going in a circle and I wasn't doing that that

0:57:25.200 --> 0:57:27.840
<v Speaker 1>just fast whipping. It's more like point A to point

0:57:27.840 --> 0:57:29.920
<v Speaker 1>B in the back to point A. So you're one

0:57:29.920 --> 0:57:33.080
<v Speaker 1>of these people who who Harold Keller just thinks that

0:57:33.280 --> 0:57:36.880
<v Speaker 1>you do not have considerable skill. Correct, I can't do it.

0:57:37.680 --> 0:57:40.880
<v Speaker 1>I think I'm better now, I'm I'm improving, but but yeah,

0:57:40.920 --> 0:57:42.880
<v Speaker 1>I I don't think I was good at whisking nothing

0:57:43.920 --> 0:57:47.840
<v Speaker 1>or passable at whisking until very recently. So was there

0:57:47.840 --> 0:57:51.120
<v Speaker 1>a way around the lump problem? Well, some more food

0:57:51.120 --> 0:57:54.640
<v Speaker 1>science came in. Manufacturers discovered that, of course the addition

0:57:54.680 --> 0:57:57.040
<v Speaker 1>of leavening agents could help a little bit. They could

0:57:57.080 --> 0:58:00.600
<v Speaker 1>help prevent lumps from forming, and especially if mixture was

0:58:00.640 --> 0:58:04.160
<v Speaker 1>again added at lower temperatures, but lumps would still come

0:58:04.200 --> 0:58:06.880
<v Speaker 1>together if you had already boiling water and you poured

0:58:06.920 --> 0:58:09.760
<v Speaker 1>the mixture in. So finally, the solution to the lump

0:58:09.800 --> 0:58:14.600
<v Speaker 1>problem was to add long chain carbon hydrates, specifically multidextron

0:58:15.160 --> 0:58:17.640
<v Speaker 1>in a one to one ratio, and that sort of

0:58:17.640 --> 0:58:20.240
<v Speaker 1>gets us up to the instant packet of gravy we

0:58:20.400 --> 0:58:28.640
<v Speaker 1>know today dirkys is for dinner. Thank thank you, I've

0:58:28.640 --> 0:58:31.040
<v Speaker 1>got weirder territory to get to. Even then, this this

0:58:31.200 --> 0:58:36.080
<v Speaker 1>strange packet of of of gravy stuff or gravy like food,

0:58:36.720 --> 0:58:39.720
<v Speaker 1>because you know that we love the intersection of religion

0:58:39.760 --> 0:58:42.240
<v Speaker 1>and food. Of course, I was wondering if I could

0:58:42.240 --> 0:58:46.960
<v Speaker 1>find any good gravy rituals or gravy superstitions, gravy mythology.

0:58:49.840 --> 0:58:52.960
<v Speaker 1>I I wasn't expecting to find anything, but I actually

0:58:53.040 --> 0:58:56.600
<v Speaker 1>did sort of, at least in a very old classic

0:58:56.680 --> 0:59:02.040
<v Speaker 1>book of religious ethnography that is coming from a scholar

0:59:02.480 --> 0:59:05.920
<v Speaker 1>named Uno Holmberg. He's He's a Finnish scholar of religions.

0:59:05.920 --> 0:59:08.880
<v Speaker 1>He's apparently also known as Uno Harva, and he wrote

0:59:08.880 --> 0:59:12.800
<v Speaker 1>in the early twentieth century. He wrote a volume of

0:59:12.840 --> 0:59:17.080
<v Speaker 1>this Big Mythology series that was about the beliefs and

0:59:17.200 --> 0:59:21.000
<v Speaker 1>rituals of what he called the Finno Ugric people. So

0:59:21.120 --> 0:59:25.280
<v Speaker 1>this is gonna include Finnish people and people of much

0:59:25.320 --> 0:59:31.360
<v Speaker 1>of the northern Northern Eurasia and northwest Siberia by region

0:59:31.400 --> 0:59:34.480
<v Speaker 1>at least, I mean they might identify as different than

0:59:34.560 --> 0:59:40.560
<v Speaker 1>Russian ethnically. And this volume mentions recorded observations of several

0:59:40.720 --> 0:59:45.920
<v Speaker 1>interesting rituals involving gravy. So the first is in rituals

0:59:45.920 --> 0:59:48.560
<v Speaker 1>honoring the memory of the dead among some of the

0:59:48.640 --> 0:59:51.120
<v Speaker 1>language groups of Northern Eurasia. Again this would be like

0:59:51.160 --> 0:59:55.000
<v Speaker 1>Western Siberia, and among some of these cultures, after a

0:59:55.080 --> 0:59:58.440
<v Speaker 1>person dies, it is customary to honor them by bringing

0:59:58.520 --> 1:00:01.960
<v Speaker 1>food to their grave or placing food out somewhere in

1:00:02.000 --> 1:00:05.880
<v Speaker 1>the dead person's memory. Quote. Fish and meat are cooked

1:00:05.920 --> 1:00:09.960
<v Speaker 1>and together with other eatables, placed in vessels, either on

1:00:10.040 --> 1:00:12.480
<v Speaker 1>the ground by the house against the door on the

1:00:12.520 --> 1:00:16.040
<v Speaker 1>side of the hinges, or taken to the cemetery, where

1:00:16.040 --> 1:00:18.120
<v Speaker 1>they are put on the ground above the head of

1:00:18.120 --> 1:00:21.480
<v Speaker 1>the deceased, or below the window of the grave house

1:00:21.560 --> 1:00:26.439
<v Speaker 1>if there is one on the ground t gravy Gin

1:00:26.840 --> 1:00:30.600
<v Speaker 1>and finally some cold water are poured, whence the term

1:00:30.760 --> 1:00:35.240
<v Speaker 1>water pouring is derived. Uh so gravy and gin for

1:00:35.320 --> 1:00:38.080
<v Speaker 1>the dead. I was also surprised by the specification of gin,

1:00:38.240 --> 1:00:41.440
<v Speaker 1>because I don't usually think of that as uh the

1:00:41.440 --> 1:00:45.800
<v Speaker 1>commonest spirit to find in like western Siberia. But yeah,

1:00:45.840 --> 1:00:48.760
<v Speaker 1>it makes me wonder if it's specifically gin we're talking

1:00:48.800 --> 1:00:52.800
<v Speaker 1>about here, or they're just referring to some regional alcohol

1:00:52.920 --> 1:00:56.600
<v Speaker 1>that might be comparable on some level to jin. Yeah,

1:00:56.640 --> 1:00:59.320
<v Speaker 1>that could be sort of some sort of clear herbal.

1:01:00.000 --> 1:01:03.800
<v Speaker 1>Another one that I thought was interesting was there there

1:01:03.880 --> 1:01:07.520
<v Speaker 1>is a memorial gravy practice that Holmberg mentions as taking

1:01:07.560 --> 1:01:11.280
<v Speaker 1>place among the fins of the Vulgar region. And he

1:01:11.320 --> 1:01:13.920
<v Speaker 1>says that so there are these memorial feasts for the

1:01:14.000 --> 1:01:17.480
<v Speaker 1>dead in which quote at the door near the fireplace,

1:01:17.600 --> 1:01:20.919
<v Speaker 1>a trough is placed on which, as on the head

1:01:20.920 --> 1:01:23.840
<v Speaker 1>of a bed, little wax tapers And I think that

1:01:23.880 --> 1:01:26.640
<v Speaker 1>would refer to little objects that you would use as

1:01:26.640 --> 1:01:30.240
<v Speaker 1>if to like light a candle with little wax tapers

1:01:30.280 --> 1:01:33.760
<v Speaker 1>are fixed into the trough. Pieces of meat are thrown,

1:01:33.840 --> 1:01:36.720
<v Speaker 1>and some gravy poured when the names of the dead

1:01:36.760 --> 1:01:39.880
<v Speaker 1>are mentioned with an appeal to them to eat and drink,

1:01:39.960 --> 1:01:43.600
<v Speaker 1>and to receive the lately deceased with a contented mind

1:01:43.760 --> 1:01:46.800
<v Speaker 1>into their company. And so I like this because it

1:01:46.800 --> 1:01:50.680
<v Speaker 1>it almost seems to mirror the presence of gravy at Thanksgiving.

1:01:50.720 --> 1:01:53.560
<v Speaker 1>It's like you're using meat and gravy as a kind

1:01:53.560 --> 1:01:57.000
<v Speaker 1>of bribe or offering to the long dead so that

1:01:57.080 --> 1:01:59.680
<v Speaker 1>they don't give a cold shoulder to the recently dead,

1:01:59.840 --> 1:02:01.760
<v Speaker 1>and they bring them into the family of the dead.

1:02:02.240 --> 1:02:05.280
<v Speaker 1>But there's also a description of practices related to the

1:02:05.760 --> 1:02:09.400
<v Speaker 1>killing of a bear by some of the Sami people's

1:02:09.400 --> 1:02:12.920
<v Speaker 1>and I thought this was really interesting, So I'm just

1:02:12.920 --> 1:02:16.960
<v Speaker 1>gonna read this paragraph here. When the flesh is being cooked,

1:02:17.000 --> 1:02:20.000
<v Speaker 1>the hunters sit on each side of the fire according

1:02:20.000 --> 1:02:23.240
<v Speaker 1>to their rank in position. First it's the one who

1:02:23.320 --> 1:02:27.400
<v Speaker 1>tracked the bear, then the interpreter of the magic drum,

1:02:27.480 --> 1:02:31.360
<v Speaker 1>the bear killers, etcetera, all according to the importance of

1:02:31.400 --> 1:02:33.959
<v Speaker 1>the duty which they have had to do during the kill.

1:02:34.720 --> 1:02:37.240
<v Speaker 1>The vessel in which the flesh is cooked must be

1:02:37.320 --> 1:02:41.320
<v Speaker 1>of brass, or at the very least ornamented with brass rings.

1:02:41.920 --> 1:02:45.000
<v Speaker 1>It must be carefully watched during the cooking, as the

1:02:45.120 --> 1:02:48.440
<v Speaker 1>running over of the tiniest trifle of gravy into the

1:02:48.520 --> 1:02:52.640
<v Speaker 1>fire is regarded as a very bad omen should the

1:02:52.640 --> 1:02:56.640
<v Speaker 1>gravy commenced to boil too violently. It is not regulated

1:02:56.640 --> 1:02:59.800
<v Speaker 1>by adding water or thinning out the fire, but one

1:02:59.840 --> 1:03:02.120
<v Speaker 1>of the men must go to the tent to see

1:03:02.160 --> 1:03:04.600
<v Speaker 1>whether any of the women has caused the trouble by

1:03:04.720 --> 1:03:09.080
<v Speaker 1>unsuitable behavior. Should nothing blame worthy be found there, the

1:03:09.160 --> 1:03:12.360
<v Speaker 1>chief person of the gathering tries to stop the gravy

1:03:12.440 --> 1:03:16.520
<v Speaker 1>from boiling over by the customary singing, singing to the

1:03:16.560 --> 1:03:19.000
<v Speaker 1>gravy to prevent it from boiling out of the pan

1:03:19.200 --> 1:03:21.760
<v Speaker 1>into the fire, which would be a horrible symbol of

1:03:21.800 --> 1:03:24.880
<v Speaker 1>bad luck to come. But only if you can't blame

1:03:24.920 --> 1:03:28.400
<v Speaker 1>it on the women. On the women in the tent, yes, um,

1:03:28.440 --> 1:03:30.320
<v Speaker 1>and so as always the You know, this is an

1:03:30.320 --> 1:03:34.720
<v Speaker 1>older work of of recorded observations of religious rituals. I

1:03:35.040 --> 1:03:36.840
<v Speaker 1>don't know how this would hold up to more modern

1:03:36.880 --> 1:03:39.040
<v Speaker 1>scrutiny of what the same tribes would practice, but these

1:03:39.080 --> 1:03:43.320
<v Speaker 1>are interesting reports. Oh absolutely, yeah. I have to admit

1:03:43.440 --> 1:03:47.680
<v Speaker 1>I never even considered the possibility of of sacred gravy

1:03:47.840 --> 1:03:52.120
<v Speaker 1>or sacred traditions involving gravy, I mean the gravy It

1:03:52.400 --> 1:03:56.040
<v Speaker 1>is a it's it's a liquid essence of the body

1:03:56.080 --> 1:03:58.240
<v Speaker 1>of an animal. And so if you have sacred thoughts

1:03:58.320 --> 1:04:00.880
<v Speaker 1>about the flesh of an animal, it clearly, uh, there

1:04:00.880 --> 1:04:04.320
<v Speaker 1>are sacred practices revolved around the hunting of a bear

1:04:04.400 --> 1:04:07.600
<v Speaker 1>among the Sami People's Yeah, I guess, I guess that

1:04:07.920 --> 1:04:10.000
<v Speaker 1>it comes down to the rendering, you know, like once

1:04:10.080 --> 1:04:14.600
<v Speaker 1>something is rendered or processed into another food product, this

1:04:14.640 --> 1:04:17.440
<v Speaker 1>is problem. Maybe this is more the modern sensibility where

1:04:17.840 --> 1:04:21.280
<v Speaker 1>we often want to distance the end result of the

1:04:21.320 --> 1:04:23.880
<v Speaker 1>food from the animal, so we don't think of you know,

1:04:23.880 --> 1:04:25.600
<v Speaker 1>we don't don't want to think of the pork as

1:04:25.640 --> 1:04:27.720
<v Speaker 1>the pig, and we certainly don't want to think about

1:04:27.760 --> 1:04:32.040
<v Speaker 1>the uh, the anna sausages as presumably a pig. I'm

1:04:32.040 --> 1:04:34.480
<v Speaker 1>not even sure what animal on the other end of

1:04:34.520 --> 1:04:39.000
<v Speaker 1>that that the foul process. But but but at any rate, Yeah,

1:04:39.080 --> 1:04:41.640
<v Speaker 1>it's like the modern sensibilities to think, well, the thing

1:04:41.720 --> 1:04:44.320
<v Speaker 1>you make out of the animal no longer has any

1:04:44.320 --> 1:04:46.280
<v Speaker 1>connections to it, you know, we're not supposed to have

1:04:46.360 --> 1:04:50.840
<v Speaker 1>that connection in place, whereas that's completely ridiculous, like why

1:04:50.840 --> 1:04:54.240
<v Speaker 1>wouldn't the gravy of the bear still have bareness to it?

1:04:54.720 --> 1:04:56.560
<v Speaker 1>That is a really good point. I think about this

1:04:56.600 --> 1:04:59.120
<v Speaker 1>in the psychology of food a lot actually the d

1:04:59.320 --> 1:05:02.520
<v Speaker 1>naturing of the food, the removal, the ways that you

1:05:02.640 --> 1:05:05.880
<v Speaker 1>change food and process it so that it no longer

1:05:06.000 --> 1:05:09.360
<v Speaker 1>resembles or even reminds you of the animal or the

1:05:09.360 --> 1:05:12.640
<v Speaker 1>plant that it once came from, the making of everything

1:05:12.680 --> 1:05:17.080
<v Speaker 1>into like patties or into chicken nuggets, you know, things

1:05:17.160 --> 1:05:20.280
<v Speaker 1>that that you you couldn't even mistake for a muscle

1:05:20.800 --> 1:05:23.680
<v Speaker 1>or for a part of an animal's body, and that's

1:05:23.720 --> 1:05:26.760
<v Speaker 1>clearly antithetical to some of these sacred practices where you

1:05:27.160 --> 1:05:31.040
<v Speaker 1>are not only not processing the food so that it's unrecognizable,

1:05:31.080 --> 1:05:34.160
<v Speaker 1>you are constantly making reference to and thinking about the

1:05:34.200 --> 1:05:37.200
<v Speaker 1>animal it came from as you eat it. Yeah. I

1:05:37.240 --> 1:05:39.120
<v Speaker 1>also think it's interesting that you see a lot of

1:05:39.160 --> 1:05:43.160
<v Speaker 1>this denaturing specifically in foods for children. And I don't

1:05:43.160 --> 1:05:45.840
<v Speaker 1>know if that's just a quirk of modern American culture

1:05:46.040 --> 1:05:49.200
<v Speaker 1>or if that's a more common thing around the world

1:05:49.240 --> 1:05:51.720
<v Speaker 1>and throughout history that you have to for kids, you

1:05:51.760 --> 1:05:55.880
<v Speaker 1>have to make foods less resemble the organisms they originally

1:05:55.960 --> 1:05:57.840
<v Speaker 1>came from. I don't know what do you think about

1:05:57.840 --> 1:06:00.640
<v Speaker 1>the I mean, I can main they only speak to

1:06:00.680 --> 1:06:04.200
<v Speaker 1>my my own experience with a child. But and even

1:06:04.240 --> 1:06:08.640
<v Speaker 1>this example, there's some contradictions because on one hand, Um,

1:06:08.920 --> 1:06:11.800
<v Speaker 1>as soon as he knew the distinction that you know,

1:06:12.040 --> 1:06:15.360
<v Speaker 1>the chicken is this, uh, this bird, you know, etcetera,

1:06:15.840 --> 1:06:18.840
<v Speaker 1>he decided he didn't want to eat those animals anymore. Uh,

1:06:18.920 --> 1:06:23.200
<v Speaker 1>and has has remained firm on that point, on on

1:06:23.200 --> 1:06:25.440
<v Speaker 1>on this. At the same time, as far as marine

1:06:25.440 --> 1:06:29.240
<v Speaker 1>animals go, Uh, it's the complete opposite, Like like he

1:06:29.320 --> 1:06:32.880
<v Speaker 1>gets excited about crabs if he has helped to catch

1:06:32.920 --> 1:06:35.720
<v Speaker 1>crabs before, and he makes him want to eat them

1:06:35.760 --> 1:06:38.640
<v Speaker 1>even more, you know, And he seems totally into the

1:06:38.760 --> 1:06:41.520
<v Speaker 1>like the experience of of eating oysters, um, you know,

1:06:41.760 --> 1:06:44.800
<v Speaker 1>the opening of the shell and pulling it, pulling it apart.

1:06:45.000 --> 1:06:47.360
<v Speaker 1>Now all the like, the consumption of an oyster is

1:06:47.440 --> 1:06:50.440
<v Speaker 1>very tied to an understanding of its um of it,

1:06:50.560 --> 1:06:54.480
<v Speaker 1>of its biological origins. And uh yeah, so I don't know,

1:06:54.560 --> 1:06:58.200
<v Speaker 1>I kind of see both things in him. You know. Well,

1:06:58.480 --> 1:07:02.800
<v Speaker 1>that's funny because modern secular oyster culture reminds me very

1:07:02.880 --> 1:07:06.160
<v Speaker 1>much of these sacred rituals where like with the bear here,

1:07:06.160 --> 1:07:08.640
<v Speaker 1>where you're very much wanting to think about the animal

1:07:08.680 --> 1:07:11.320
<v Speaker 1>itself and even uh not wanting to spill any of

1:07:11.360 --> 1:07:13.080
<v Speaker 1>the liquor out of the shell. You know, you want

1:07:13.080 --> 1:07:15.600
<v Speaker 1>to get it all in your mouth. Yeah, I mean yea,

1:07:16.200 --> 1:07:19.680
<v Speaker 1>oysters are very ritualized really at every level. Like I'm

1:07:19.760 --> 1:07:22.400
<v Speaker 1>I'm kind of a I'm still kind of old fashioned

1:07:22.400 --> 1:07:25.480
<v Speaker 1>with my appreciation of oysters. I like I like my

1:07:25.480 --> 1:07:29.640
<v Speaker 1>my catch up the horse radish sauce. I like my

1:07:29.720 --> 1:07:32.520
<v Speaker 1>saltine crackers and uh and you know a little bit

1:07:32.560 --> 1:07:34.840
<v Speaker 1>of lemon um and and but that in and of

1:07:34.880 --> 1:07:38.040
<v Speaker 1>itself is very you know, it's it's almost like communion.

1:07:38.400 --> 1:07:40.760
<v Speaker 1>You know, you have these different elements that come together.

1:07:41.080 --> 1:07:43.080
<v Speaker 1>But then of course you have fancier versions of the

1:07:43.120 --> 1:07:46.680
<v Speaker 1>same ritual that involve like like you know, little little

1:07:46.680 --> 1:07:50.160
<v Speaker 1>glass tubes of liquid that are poured on top. Uh

1:07:50.280 --> 1:07:52.160
<v Speaker 1>and and it gets it gets even fancy, or even

1:07:52.200 --> 1:07:54.720
<v Speaker 1>feel it feels even more sacred in some way. This

1:07:54.800 --> 1:07:59.120
<v Speaker 1>is the body of Poseidon. Eat this in remembrance of me. Yeah. Now,

1:07:59.160 --> 1:08:00.680
<v Speaker 1>I know we've been talked thing about a lot of

1:08:00.680 --> 1:08:03.720
<v Speaker 1>meat products here because they are very central to you know,

1:08:04.040 --> 1:08:07.840
<v Speaker 1>a traditional Thanksgiving dinner in American culture. But I want

1:08:07.880 --> 1:08:09.960
<v Speaker 1>to add a brief culinary note which is that if

1:08:10.000 --> 1:08:12.920
<v Speaker 1>you are a vegetarian, you need not miss out on

1:08:13.040 --> 1:08:16.080
<v Speaker 1>gravy for the rest of your life because gravy made

1:08:16.080 --> 1:08:19.479
<v Speaker 1>from mushroom broth, I think, is not only as good

1:08:19.520 --> 1:08:22.479
<v Speaker 1>as gravy made from meat, it's often better. I think

1:08:22.640 --> 1:08:25.559
<v Speaker 1>probably the best gravy I ever made was mushroom based,

1:08:25.600 --> 1:08:28.799
<v Speaker 1>and you can make these yourself just by like simmering

1:08:28.880 --> 1:08:32.679
<v Speaker 1>dried mushrooms with aromatic vegetables to make a mushroom broth.

1:08:32.960 --> 1:08:35.080
<v Speaker 1>Then you reduce that, then you mix it with a

1:08:35.200 --> 1:08:37.639
<v Speaker 1>with a ru or whatever seasonings you want in order

1:08:37.640 --> 1:08:40.519
<v Speaker 1>to thicken it. Even if you're a meat eater, a

1:08:40.760 --> 1:08:44.880
<v Speaker 1>good mushroom gravy is absolutely worth trying. It's delicious. Yeah.

1:08:44.920 --> 1:08:47.360
<v Speaker 1>There was some sort of meal my family would make

1:08:47.360 --> 1:08:49.280
<v Speaker 1>when I was a kid, and it was I can't

1:08:49.280 --> 1:08:51.120
<v Speaker 1>remember the details, but I feel like the idea was

1:08:51.160 --> 1:08:55.920
<v Speaker 1>it was a less um fancy cut of meat well

1:08:56.160 --> 1:08:58.720
<v Speaker 1>and and adding a mushroom sauce to it was an

1:08:58.800 --> 1:09:02.960
<v Speaker 1>essential part of enjoying it. Like it it. It alone

1:09:03.000 --> 1:09:06.720
<v Speaker 1>elevated this cut of meat to something that was was

1:09:06.760 --> 1:09:09.240
<v Speaker 1>suitable for consumption. I think this brings us back to

1:09:09.320 --> 1:09:12.160
<v Speaker 1>one of the core things about how gravy is used

1:09:12.280 --> 1:09:15.519
<v Speaker 1>because and this actually ranges across different types of customs.

1:09:15.560 --> 1:09:19.880
<v Speaker 1>It's true for the dry, overcooked underseason turkey that a

1:09:19.880 --> 1:09:21.479
<v Speaker 1>lot of people would eat, you know, you save it

1:09:21.560 --> 1:09:23.960
<v Speaker 1>by pouring gravy all over it. But it's also true,

1:09:23.960 --> 1:09:26.000
<v Speaker 1>I say biscuits and gravy, you know, I think that's

1:09:26.000 --> 1:09:28.680
<v Speaker 1>a recipe that where the gravy was brought in to

1:09:29.280 --> 1:09:33.760
<v Speaker 1>save just these like gross lumps of You just got

1:09:33.760 --> 1:09:36.000
<v Speaker 1>to get this food into your body to power you

1:09:36.040 --> 1:09:39.640
<v Speaker 1>through the day. But it's this nasty baked product that

1:09:39.760 --> 1:09:41.599
<v Speaker 1>is not very good on its own. Well, you pour

1:09:41.680 --> 1:09:44.360
<v Speaker 1>some gravy over it. Now it's a hot meal. Yeah.

1:09:45.200 --> 1:09:48.120
<v Speaker 1>This reminds me of our Invention episode on Catchup, which

1:09:48.160 --> 1:09:51.439
<v Speaker 1>I anybody who's digging this episode definitely go look up

1:09:51.439 --> 1:09:54.000
<v Speaker 1>that episode of Catchup. It's either in the Stuff to

1:09:54.040 --> 1:09:56.320
<v Speaker 1>boil your mind feed from earlier this year when we

1:09:56.479 --> 1:09:58.920
<v Speaker 1>kind of dumped a lot of Invention episodes into the feed,

1:09:59.200 --> 1:10:00.759
<v Speaker 1>or you might have to go over to the Invention

1:10:00.880 --> 1:10:03.680
<v Speaker 1>show feed itself. But but it's a similar history, like

1:10:03.720 --> 1:10:06.479
<v Speaker 1>the the the origin of ketchup is the origin of

1:10:06.520 --> 1:10:10.320
<v Speaker 1>these various sauces that were created oftentimes it's like a

1:10:10.360 --> 1:10:14.760
<v Speaker 1>secondary product from the from preserving the preservation of you know,

1:10:14.800 --> 1:10:17.639
<v Speaker 1>fish or whatnot, and then using these as a way

1:10:17.840 --> 1:10:24.320
<v Speaker 1>to make potentially vile tasting foods more palatable. Yeah. Well

1:10:24.320 --> 1:10:27.320
<v Speaker 1>this this also reminds me one of the early recommendations

1:10:27.360 --> 1:10:31.920
<v Speaker 1>for uses of ketchup an American cuisine was to add

1:10:32.040 --> 1:10:36.479
<v Speaker 1>flavor to graves no joke. Wow, so you'd like mix

1:10:36.520 --> 1:10:41.400
<v Speaker 1>it in? Yeah? Okay, One last bonus fact. I just

1:10:41.439 --> 1:10:44.920
<v Speaker 1>wanted to talk about real quick before we end. Cranberry sauce.

1:10:45.040 --> 1:10:46.880
<v Speaker 1>Do you have cranberry sauce thoughts? Do you like the

1:10:46.920 --> 1:10:49.720
<v Speaker 1>can stuff? I've seen people say like they don't want

1:10:49.760 --> 1:10:53.919
<v Speaker 1>it unless it has the the can ribs still visible

1:10:54.000 --> 1:10:56.600
<v Speaker 1>on it, like you know, bones poking out under the

1:10:56.600 --> 1:10:59.879
<v Speaker 1>flesh of a beast. I don't have a particular preference.

1:11:00.080 --> 1:11:03.800
<v Speaker 1>I'm I'm better, but I remember growing up, we would

1:11:04.000 --> 1:11:06.080
<v Speaker 1>the rest of the family would have like a more

1:11:06.640 --> 1:11:11.760
<v Speaker 1>elegant cranberry sauce that clearly has an organic origin. But

1:11:11.880 --> 1:11:14.000
<v Speaker 1>my dad, I believe it was my dad that insisted

1:11:14.000 --> 1:11:15.920
<v Speaker 1>on or maybe it's my grandfather, can't remember. I think

1:11:15.920 --> 1:11:19.360
<v Speaker 1>it was my dad insisted on the canned version. Where

1:11:19.520 --> 1:11:21.599
<v Speaker 1>if it's like clearly it's in the shape of a can,

1:11:22.360 --> 1:11:24.840
<v Speaker 1>it still has the lines on it, the ridges, and

1:11:24.880 --> 1:11:26.760
<v Speaker 1>it's just been sliced in half. It's just like a

1:11:26.840 --> 1:11:29.599
<v Speaker 1>chopped up segment of a pink snake and you can

1:11:29.640 --> 1:11:33.920
<v Speaker 1>see it's bones. Yeah, I mean, I don't know. As

1:11:33.920 --> 1:11:35.519
<v Speaker 1>far as traditions go, I kind of love them both.

1:11:35.560 --> 1:11:37.240
<v Speaker 1>Like I even though I don't think I ever ate

1:11:37.280 --> 1:11:40.519
<v Speaker 1>the canned cranberry slice stuff like that, just thinking about

1:11:40.560 --> 1:11:44.439
<v Speaker 1>it makes me happy, So I guess I'm all for it. Well,

1:11:44.760 --> 1:11:47.639
<v Speaker 1>so I was wondering quickly, why is it that cranberry

1:11:47.680 --> 1:11:49.559
<v Speaker 1>sauce gets so thick like that, you know, you get

1:11:49.600 --> 1:11:52.080
<v Speaker 1>the jelly version of the can now in the canned

1:11:52.080 --> 1:11:55.599
<v Speaker 1>to product. It's possible that some brands will add further

1:11:55.720 --> 1:11:58.120
<v Speaker 1>things to make it hold its shape even better, but

1:11:58.200 --> 1:12:00.960
<v Speaker 1>that that doesn't necessarily have to be the case, because

1:12:01.320 --> 1:12:04.320
<v Speaker 1>there are natural parts of cranberries that will make it

1:12:04.479 --> 1:12:08.760
<v Speaker 1>gel quite nicely if you just prepare it the right way. Um.

1:12:08.920 --> 1:12:11.840
<v Speaker 1>And this is a nice reminder that, like we've been

1:12:11.880 --> 1:12:14.720
<v Speaker 1>talking about with with animal products, many of the culinary

1:12:14.720 --> 1:12:19.200
<v Speaker 1>properties of food are also just straightforwardly the biological properties

1:12:19.240 --> 1:12:22.000
<v Speaker 1>of plants and animals. It's a strange thing to remember.

1:12:22.439 --> 1:12:25.040
<v Speaker 1>In the case of cranberry sauce. Part of the answer

1:12:25.040 --> 1:12:28.080
<v Speaker 1>of what makes cranberry sauce gel so thickly and hold

1:12:28.160 --> 1:12:32.080
<v Speaker 1>its shape is a molecule called pecton. Pecton is a

1:12:32.200 --> 1:12:36.160
<v Speaker 1>natural polysaccharide that's found in plants, and it works as

1:12:36.200 --> 1:12:41.240
<v Speaker 1>a type of biological cement that holds plants sell walls together,

1:12:41.800 --> 1:12:44.559
<v Speaker 1>and fruits that are high in pectin will release their

1:12:44.600 --> 1:12:48.120
<v Speaker 1>pectin content as their cells are destroyed through cooking. And

1:12:48.160 --> 1:12:52.559
<v Speaker 1>this is one reason that longer cooked cranberry sauces tend

1:12:52.600 --> 1:12:55.559
<v Speaker 1>to gel together more than a short cooked sauce. Well,

1:12:55.800 --> 1:12:58.200
<v Speaker 1>the longer you cook it, you extract more and more

1:12:58.240 --> 1:13:01.519
<v Speaker 1>of this biological glue that gets all mixed into the

1:13:01.560 --> 1:13:03.720
<v Speaker 1>sauce you're making and helps it sort of hold its

1:13:03.720 --> 1:13:07.679
<v Speaker 1>shape once it sets. Interesting, all right, I know what

1:13:07.680 --> 1:13:09.759
<v Speaker 1>what everyone out there is is asking. At this point,

1:13:10.040 --> 1:13:13.240
<v Speaker 1>you're saying, what about stuffing? I gotta know about stuffing. Well,

1:13:13.640 --> 1:13:15.759
<v Speaker 1>we're out of time, so we're not gonna do stuffing

1:13:15.800 --> 1:13:18.720
<v Speaker 1>this year. Maybe we'll do stuffing next year. We need

1:13:18.760 --> 1:13:22.519
<v Speaker 1>to have portion control on this show. Thanksgiving meal itself

1:13:22.600 --> 1:13:25.479
<v Speaker 1>is not about portion control, but the show has to

1:13:25.520 --> 1:13:28.200
<v Speaker 1>be so as far as stuffing goes, maybe we'll cover

1:13:28.240 --> 1:13:30.000
<v Speaker 1>it next year, or maybe you can just go listen

1:13:30.040 --> 1:13:32.400
<v Speaker 1>to our episode about pie crete and that'll be close

1:13:32.520 --> 1:13:37.280
<v Speaker 1>enough to stuffing for your taste. It's a low carb

1:13:37.360 --> 1:13:42.600
<v Speaker 1>Thanksgiving what everyone wants. All right, Well, this is this

1:13:42.720 --> 1:13:44.479
<v Speaker 1>was pretty fun. I got to learn. I got to

1:13:44.560 --> 1:13:46.840
<v Speaker 1>learn a few things about turkeys and witch bones that

1:13:47.080 --> 1:13:49.639
<v Speaker 1>I wasn't familiar with. I got to learn about sacred gravy.

1:13:49.720 --> 1:13:54.320
<v Speaker 1>This is. This has been great. Alright, We're gonna let

1:13:54.320 --> 1:13:57.519
<v Speaker 1>it go. Then we hope everybody, if you're celebrating Thanksgiving

1:13:57.560 --> 1:14:00.439
<v Speaker 1>or some version of Thanksgiving, we hope that that goes well. Uh.

1:14:00.479 --> 1:14:02.320
<v Speaker 1>In the meantime, if you would like to check out

1:14:02.360 --> 1:14:04.200
<v Speaker 1>other episodes of Stuff to Blow your Mind, you can

1:14:04.200 --> 1:14:06.920
<v Speaker 1>find us wherever you get your podcasts and wherever that

1:14:06.960 --> 1:14:09.479
<v Speaker 1>happens to be. If you have the ability to rate, review,

1:14:09.520 --> 1:14:11.640
<v Speaker 1>and subscribe to the show, we asked that you do that.

1:14:11.640 --> 1:14:14.400
<v Speaker 1>It's a great way to help out the show. Another

1:14:14.439 --> 1:14:16.040
<v Speaker 1>thing you can do, and this is it's kind of

1:14:16.040 --> 1:14:18.679
<v Speaker 1>mostly for fun, is that if you go to stuff

1:14:18.680 --> 1:14:20.320
<v Speaker 1>to Blow your Mind dot com that will take you

1:14:20.360 --> 1:14:22.400
<v Speaker 1>to the I Heart page for our show, and there's

1:14:22.439 --> 1:14:25.000
<v Speaker 1>something you can click on there for our store that'll

1:14:25.040 --> 1:14:26.760
<v Speaker 1>take you to our T shirts store. We have a

1:14:26.800 --> 1:14:28.439
<v Speaker 1>number of different designs. You can get them on a

1:14:28.520 --> 1:14:31.559
<v Speaker 1>sticker or a shirt or what have you face mask

1:14:31.640 --> 1:14:34.400
<v Speaker 1>I think even now, and there's several different designs there.

1:14:34.479 --> 1:14:36.720
<v Speaker 1>Some of them are logo and some of them are

1:14:37.160 --> 1:14:39.720
<v Speaker 1>some other fun things. We have a new shirt in there.

1:14:39.720 --> 1:14:42.920
<v Speaker 1>It's a Pandora shirt that a listener of designed for us,

1:14:43.160 --> 1:14:45.840
<v Speaker 1>and it's really fun. It's got a Pandora Moti and

1:14:46.240 --> 1:14:49.040
<v Speaker 1>she's opening in the box and it's releasing these various

1:14:49.200 --> 1:14:53.559
<v Speaker 1>uh mythological concepts and ideas. It's pretty cool, so go

1:14:53.680 --> 1:14:55.320
<v Speaker 1>check check that out. I think there are all sorts

1:14:55.320 --> 1:14:57.360
<v Speaker 1>of sales going on right now, because of course this

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<v Speaker 1>time of year, it's just internally black slide huge things.

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<v Speaker 1>As always to our excellent audio producer Seth Nicholas Johnson.

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<v Speaker 1>If you would like to get in touch with us

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<v Speaker 1>with feedback on this episode or any other to suggest

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<v Speaker 1>topic for the future, just to say hello, you can

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<v Speaker 1>email us at contact at stuff to Blow your Mind

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<v Speaker 1>dot com. Stuff to Blow Your Mind's production of I

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