1 00:00:09,400 --> 00:00:11,560 Speaker 1: Hello, and welcome to Save for production of iHeartRadio. 2 00:00:11,600 --> 00:00:14,120 Speaker 2: I'm any Reason and I'm Lauren Vogelbaum, and today we 3 00:00:14,200 --> 00:00:17,160 Speaker 2: have an episode for you about butternut squash. 4 00:00:17,960 --> 00:00:21,160 Speaker 1: Yes, was there any particular reason this was on your mind? Lauren? 5 00:00:21,520 --> 00:00:21,840 Speaker 3: Sure? 6 00:00:22,560 --> 00:00:27,000 Speaker 2: It is the fall season officially, which is a lovely 7 00:00:27,080 --> 00:00:31,440 Speaker 2: season to be in, partially because the food is so nice. Yes. 8 00:00:32,600 --> 00:00:32,720 Speaker 1: Uh. 9 00:00:33,800 --> 00:00:37,199 Speaker 2: And one of my dear friends, Gina, made one of 10 00:00:37,200 --> 00:00:41,600 Speaker 2: those like cool like like like hassleback butternut squash kind 11 00:00:41,600 --> 00:00:44,360 Speaker 2: of gigs for like like you have the squash and 12 00:00:44,360 --> 00:00:46,559 Speaker 2: then you slice it real thin across the top so 13 00:00:46,600 --> 00:00:48,480 Speaker 2: that gets all nice and roasty in the oven. 14 00:00:49,760 --> 00:00:50,479 Speaker 3: Yeah. 15 00:00:50,560 --> 00:00:54,240 Speaker 2: Yeah. They put some like maple syrup glaze on there, 16 00:00:54,320 --> 00:00:57,280 Speaker 2: and some sage leaves and some like feta cheese chunks. 17 00:00:57,320 --> 00:00:58,080 Speaker 3: Oh so good. 18 00:00:59,240 --> 00:01:01,320 Speaker 2: I like immediately bought a butternut squash myself. 19 00:01:01,360 --> 00:01:02,080 Speaker 3: I was like, let's go. 20 00:01:04,640 --> 00:01:08,640 Speaker 1: I also love a butternut squash. I have like a 21 00:01:08,680 --> 00:01:12,320 Speaker 1: long loss recipe that still haunts me, And it was 22 00:01:12,360 --> 00:01:16,040 Speaker 1: a butternut squash recipe that was a roasted butternut squash, 23 00:01:16,080 --> 00:01:22,360 Speaker 1: but it was stuffed with quene waw and cranberries and 24 00:01:22,480 --> 00:01:27,040 Speaker 1: goat cheese, some kind of cheese and it was delicious, 25 00:01:27,440 --> 00:01:30,240 Speaker 1: and I can't find it again. I searched and searched 26 00:01:30,240 --> 00:01:33,360 Speaker 1: and searched. I could attempt to make it just based 27 00:01:33,400 --> 00:01:36,560 Speaker 1: on what I remember, but it's been many years. But 28 00:01:36,640 --> 00:01:39,360 Speaker 1: it's like one of my I have several, but it's 29 00:01:39,480 --> 00:01:44,080 Speaker 1: one of my long lost Yeah, well I got away. 30 00:01:44,160 --> 00:01:44,400 Speaker 3: I do. 31 00:01:44,480 --> 00:01:47,200 Speaker 2: I do feel like with the experimentation, you could figure out. 32 00:01:47,600 --> 00:01:49,560 Speaker 2: I think like you would have to make this stuffing 33 00:01:49,720 --> 00:01:53,160 Speaker 2: like kind of separately and sort of figured that part 34 00:01:53,200 --> 00:01:57,720 Speaker 2: out and then add in the butternut roasting element. 35 00:02:00,600 --> 00:02:06,040 Speaker 4: Maybe maybe it's time I tackled this white whale. It 36 00:02:06,120 --> 00:02:09,160 Speaker 4: is a very fall It does have a very fall 37 00:02:09,320 --> 00:02:11,000 Speaker 4: feeling to me, and I do. 38 00:02:13,160 --> 00:02:15,079 Speaker 1: I was talking about this to a friend of mine 39 00:02:15,080 --> 00:02:17,200 Speaker 1: the other day. I love when fall comes all of 40 00:02:17,200 --> 00:02:19,160 Speaker 1: a sudden. I'm like, I can eat this food now 41 00:02:19,200 --> 00:02:20,480 Speaker 1: as if I couldn't eat it before. 42 00:02:20,600 --> 00:02:24,320 Speaker 3: But huh yeah, but well, I mean marking this season, yeah, 43 00:02:24,360 --> 00:02:25,160 Speaker 3: marking the season. 44 00:02:25,200 --> 00:02:28,560 Speaker 2: And also you know, if you do try vaguely to 45 00:02:28,720 --> 00:02:35,119 Speaker 2: shop for produce seasonally, then yeah, yeah, Also I will 46 00:02:35,160 --> 00:02:37,920 Speaker 2: admit this. This topic seemed like it was actually going 47 00:02:37,960 --> 00:02:43,960 Speaker 2: to be straightforward and after the trials and tribulations of provolone. 48 00:02:44,240 --> 00:02:49,639 Speaker 1: Yeah, we needed one in that goal. We did, I'd 49 00:02:49,680 --> 00:02:52,200 Speaker 1: say generally it was I think so yeah. 50 00:02:52,280 --> 00:02:57,600 Speaker 2: Yeah, aside from a few panicked moments about genetic history 51 00:02:59,200 --> 00:03:04,760 Speaker 2: leading up to this recording, it was smooth sailing. It was. 52 00:03:04,840 --> 00:03:10,960 Speaker 1: Indeed, it was indeed an episode that wasn't smooth sailing. 53 00:03:11,040 --> 00:03:15,280 Speaker 1: But you should check out if you're interested pumpkin very 54 00:03:15,280 --> 00:03:16,519 Speaker 1: complicated history. 55 00:03:16,720 --> 00:03:17,519 Speaker 3: Very complicated. 56 00:03:18,440 --> 00:03:21,760 Speaker 2: Yeah, we do also have a mini episode about various 57 00:03:21,840 --> 00:03:27,760 Speaker 2: pumpkin shenanigans that was a fun one. Also for butternut, 58 00:03:28,160 --> 00:03:33,200 Speaker 2: like within a recipe context, check out our soup Jamu episode. 59 00:03:33,760 --> 00:03:36,400 Speaker 3: Yeah, yes, yeah, m m m. 60 00:03:37,520 --> 00:03:39,920 Speaker 1: I guess that does bring us to our question. Sure, 61 00:03:41,080 --> 00:03:46,120 Speaker 1: butternut squash, what is it? 62 00:03:47,360 --> 00:03:51,680 Speaker 2: Well, butternut squash is a variety of winter squash with 63 00:03:52,000 --> 00:03:56,880 Speaker 2: like dense, moist, bright golden orange flesh that cooks up 64 00:03:56,960 --> 00:04:02,440 Speaker 2: sweet and soft and smooth, a little vegetable, earthy and rich, 65 00:04:03,160 --> 00:04:06,960 Speaker 2: and thus is a lovely addition to both sweet and 66 00:04:07,000 --> 00:04:13,559 Speaker 2: savory dishes. It comes in this elongated, slightly bulbous pendulum 67 00:04:13,640 --> 00:04:16,120 Speaker 2: sort of shape like it's got a long neck and 68 00:04:16,160 --> 00:04:19,880 Speaker 2: a short base that are almost the same diameter. Its 69 00:04:19,920 --> 00:04:23,799 Speaker 2: base contains a meshy web of medium large white seeds 70 00:04:23,920 --> 00:04:25,960 Speaker 2: that you're going to want to remove, though the seeds 71 00:04:25,960 --> 00:04:29,480 Speaker 2: are edible and are especially nice one toasted. Its smooth 72 00:04:29,520 --> 00:04:32,359 Speaker 2: skin is a tann to kind of yellowish gold in 73 00:04:32,440 --> 00:04:35,279 Speaker 2: color and very thin that the skin is edible as well. 74 00:04:35,839 --> 00:04:39,719 Speaker 2: It's a little chewy or slightly tough when cooked, which 75 00:04:39,880 --> 00:04:43,000 Speaker 2: you might like for a contrast in texture, or you 76 00:04:43,080 --> 00:04:46,440 Speaker 2: might want to peel off to maintain to maintain smoothness, 77 00:04:46,760 --> 00:04:49,960 Speaker 2: you know, depending on your squash application. Because you can 78 00:04:50,080 --> 00:04:53,840 Speaker 2: do anything with these guys, you can again just like 79 00:04:53,920 --> 00:04:57,279 Speaker 2: have them and roast them, maybe stuffed with some kind 80 00:04:57,320 --> 00:04:59,960 Speaker 2: of vegetable or pull off where the seeds used to be. 81 00:05:01,120 --> 00:05:04,840 Speaker 2: You can just chop them up and roast or simmer 82 00:05:05,000 --> 00:05:08,719 Speaker 2: the chunks then use them. Just simply season them and 83 00:05:08,800 --> 00:05:11,880 Speaker 2: eat them as a side dish or mix them into 84 00:05:12,560 --> 00:05:16,440 Speaker 2: whatever sweeter savory dish from like soup to casseroles, to 85 00:05:16,560 --> 00:05:19,200 Speaker 2: a rice or pasta dish, to maybe like a rice 86 00:05:19,240 --> 00:05:21,680 Speaker 2: pudding or some kind of sweeter savory tart. 87 00:05:22,440 --> 00:05:23,640 Speaker 3: You can also pure. 88 00:05:23,520 --> 00:05:27,120 Speaker 2: The cooked squash and make a soup or a custard 89 00:05:27,160 --> 00:05:30,320 Speaker 2: style pie, mix or mix the puree into like a 90 00:05:30,360 --> 00:05:34,279 Speaker 2: sweet or savory baked good, anything from dinner rolls to donuts. 91 00:05:35,440 --> 00:05:40,320 Speaker 2: The butternut squash is just a lovely, versatile winter squash 92 00:05:40,400 --> 00:05:45,120 Speaker 2: that brings a nice sweet nuttiness to the mix. It's 93 00:05:45,240 --> 00:05:51,680 Speaker 2: like it's like stepping into a warm, bright home on 94 00:05:51,760 --> 00:05:56,160 Speaker 2: a brisk evening, a kind of sweet, heady warmth. 95 00:05:57,080 --> 00:05:59,240 Speaker 1: Yeah, very comforting. 96 00:05:59,680 --> 00:06:01,279 Speaker 3: Yeah mmm. 97 00:06:02,480 --> 00:06:07,279 Speaker 2: So. The butternut squash is botanically classified in the gourd family, 98 00:06:08,120 --> 00:06:14,400 Speaker 2: species name cuckar Bita muscata. That same species contains a 99 00:06:14,440 --> 00:06:19,320 Speaker 2: whole mess of other mostly winter squashes, like the calabaza, 100 00:06:19,600 --> 00:06:22,880 Speaker 2: and also things called pumpkin, although they are not the 101 00:06:22,920 --> 00:06:25,520 Speaker 2: same species as the halloween gord that you're thinking of 102 00:06:25,560 --> 00:06:28,719 Speaker 2: when I say pumpkin, that's a variety of sea people. 103 00:06:29,800 --> 00:06:33,320 Speaker 2: It's more closely related to like spaghetti squash and zucchini. 104 00:06:34,640 --> 00:06:40,040 Speaker 2: Varieties or cultivars of both of these species very real, widely, 105 00:06:40,360 --> 00:06:45,440 Speaker 2: and we're developed by humans specifically for those varying traits. Generally, 106 00:06:45,760 --> 00:06:49,960 Speaker 2: varieties of sea peopo are like waterier and stringier in texture, 107 00:06:50,279 --> 00:06:55,040 Speaker 2: and see muscata are firmer and smoother like the pumpkin. 108 00:06:55,320 --> 00:07:00,080 Speaker 2: In most canned pumpkin is a muscata variety, not the 109 00:07:00,080 --> 00:07:01,480 Speaker 2: same thing that you would carve up as a jack 110 00:07:01,560 --> 00:07:05,320 Speaker 2: lantern the word pumpkin. 111 00:07:07,080 --> 00:07:07,479 Speaker 3: Anyway. 112 00:07:07,640 --> 00:07:10,480 Speaker 2: More generally speaking, winter squashes are types of squash that 113 00:07:10,480 --> 00:07:13,760 Speaker 2: are harvested when they're fully mature, usually in the fall 114 00:07:13,960 --> 00:07:17,360 Speaker 2: to maybe early winter, usually the fall, and they tend 115 00:07:17,400 --> 00:07:20,560 Speaker 2: to keep okay at room room temperature or cellar temperature. 116 00:07:21,360 --> 00:07:24,480 Speaker 2: And this is in opposition to summer squash, which are 117 00:07:24,520 --> 00:07:28,600 Speaker 2: harvested when they're immature in the summer and are more perishable. 118 00:07:30,120 --> 00:07:34,160 Speaker 2: The butternut squash plant in particular, is an annual vine 119 00:07:34,560 --> 00:07:38,760 Speaker 2: needs to be replanted every year, and it grows these thick, 120 00:07:39,040 --> 00:07:42,200 Speaker 2: sort of bristly vines that can trail along the ground 121 00:07:42,280 --> 00:07:45,280 Speaker 2: or be trained up a scaffold of some kind. It'll 122 00:07:45,320 --> 00:07:48,360 Speaker 2: produce these broad lobed leaves and then during the early 123 00:07:48,400 --> 00:07:52,000 Speaker 2: summer will bloom with like big, showy, bright yellow flowers. 124 00:07:52,520 --> 00:07:55,960 Speaker 2: The flowers are also edible, and if you have too 125 00:07:56,040 --> 00:07:58,280 Speaker 2: many of them, you can you know, like bread them 126 00:07:58,320 --> 00:08:02,320 Speaker 2: and deep fry them, maybe stuff with some nice goat cheese. 127 00:08:02,520 --> 00:08:03,800 Speaker 3: That's that's delicious. 128 00:08:05,120 --> 00:08:08,560 Speaker 2: But if you don't eat them and they are pollinated, 129 00:08:08,640 --> 00:08:13,240 Speaker 2: they will develop this kind of intrinsically cute like greenish 130 00:08:13,480 --> 00:08:16,880 Speaker 2: striated squash. It sort of looks like a sort of 131 00:08:16,880 --> 00:08:20,440 Speaker 2: weird peanut most of the time. That will like deepen 132 00:08:20,480 --> 00:08:23,480 Speaker 2: and brighten to a golden tan color over the course 133 00:08:23,480 --> 00:08:27,520 Speaker 2: of the summer as the fruit grows and matures. Yes, 134 00:08:27,560 --> 00:08:31,559 Speaker 2: I said fruit. Botanically speaking, a squash is a fruit. 135 00:08:31,640 --> 00:08:35,280 Speaker 2: It's a berry in fact. But yes, a mature butternut 136 00:08:35,440 --> 00:08:38,480 Speaker 2: might be around a foot long, maybe half as wide, 137 00:08:39,080 --> 00:08:41,520 Speaker 2: weigh like two to four pounds or so, that's around 138 00:08:41,520 --> 00:08:44,520 Speaker 2: thirty centimeters and a kilo or two in weight. They 139 00:08:44,520 --> 00:08:48,920 Speaker 2: can range smaller or squatter or or skinnier, but yet 140 00:08:49,000 --> 00:08:52,160 Speaker 2: you know around there when you pick them, you want 141 00:08:52,160 --> 00:08:54,520 Speaker 2: to leave a couple inches of stem on and then 142 00:08:55,000 --> 00:08:57,200 Speaker 2: cure them by keeping them in like a warm, dry 143 00:08:57,280 --> 00:09:00,240 Speaker 2: place for a few days at least. After that theyd 144 00:09:00,240 --> 00:09:03,920 Speaker 2: be stored in a cool, dryish place, and during both 145 00:09:04,040 --> 00:09:07,960 Speaker 2: curing and storage, butternuts will convert some of their starches 146 00:09:07,960 --> 00:09:12,040 Speaker 2: into sugars and develop a deeper flesh color, meaning that 147 00:09:12,080 --> 00:09:15,800 Speaker 2: they will become a tastier because sugar is tasty, and 148 00:09:16,040 --> 00:09:21,520 Speaker 2: be more like chockful micronutrients because precursors to vitamin A 149 00:09:21,880 --> 00:09:27,720 Speaker 2: specifically are responsible for those pigments. Both growers and science 150 00:09:28,000 --> 00:09:30,840 Speaker 2: say that butternuts like need a couple months of storage 151 00:09:31,160 --> 00:09:35,199 Speaker 2: to really develop post harvest, and then yeah, they'll keep 152 00:09:35,240 --> 00:09:38,760 Speaker 2: for another few months after that. There are a number 153 00:09:38,800 --> 00:09:41,840 Speaker 2: of sub varieties that have been developed with slight differences 154 00:09:41,880 --> 00:09:44,760 Speaker 2: and like flavor and color and size and shape and 155 00:09:45,120 --> 00:09:48,640 Speaker 2: environmental preferences and time to harvest, and a lot of 156 00:09:48,720 --> 00:09:53,000 Speaker 2: them do have cutesea names like honeynut, brulet nut, or butter. 157 00:09:55,720 --> 00:09:57,719 Speaker 3: And yeah you can. You can use them for just 158 00:09:57,760 --> 00:09:58,360 Speaker 3: about anything. 159 00:09:59,240 --> 00:10:01,800 Speaker 2: You know. A thought that I had that I really 160 00:10:01,960 --> 00:10:04,520 Speaker 2: can't get out of my head now is like faal 161 00:10:04,559 --> 00:10:09,000 Speaker 2: themed tacos. Get some like butternut cubes with some good 162 00:10:09,120 --> 00:10:12,079 Speaker 2: caramelization on them, and then you're like ground meat or 163 00:10:12,160 --> 00:10:16,120 Speaker 2: sausage or mushroom of choice, and then some toasted butternut 164 00:10:16,120 --> 00:10:20,040 Speaker 2: squash seeds and some kautilla and like, I don't know, 165 00:10:20,160 --> 00:10:24,080 Speaker 2: like chives or your other fresh herb of choice. Yes, 166 00:10:24,640 --> 00:10:29,240 Speaker 2: and a nice corn tortilla. Man. I've got friends who 167 00:10:29,320 --> 00:10:31,800 Speaker 2: do a perogi pop up around Atlanta, and they've been 168 00:10:31,880 --> 00:10:33,760 Speaker 2: doing a butternut and bacon perogi. 169 00:10:34,880 --> 00:10:36,040 Speaker 1: Mmmm mm hmmm. 170 00:10:36,760 --> 00:10:39,400 Speaker 2: What about like there's no reason you couldn't grate a 171 00:10:39,440 --> 00:10:43,559 Speaker 2: butternut squash? What about like a butternut breakfast hash like 172 00:10:43,720 --> 00:10:46,000 Speaker 2: cheriso and some like good sonny up eggs. 173 00:10:46,840 --> 00:10:54,400 Speaker 1: Oh what are you doing here? Oh? All of that 174 00:10:54,520 --> 00:10:58,120 Speaker 1: sounds delicious. They're so versatile, like you said, yeah, yeah, 175 00:10:58,960 --> 00:11:04,480 Speaker 1: they're nice, they're really nice. Well what about the nutrition 176 00:11:05,440 --> 00:11:06,239 Speaker 1: by themselves? 177 00:11:06,320 --> 00:11:09,120 Speaker 2: Butternut squash are pretty good for you, you know, great 178 00:11:09,160 --> 00:11:14,360 Speaker 2: punches of fiber and the aforementioned micronutrients, so it will 179 00:11:14,400 --> 00:11:16,400 Speaker 2: help fill you up. But to keep you going, pair 180 00:11:16,480 --> 00:11:20,400 Speaker 2: it with some protein and some fat. You know, once 181 00:11:20,480 --> 00:11:22,959 Speaker 2: you've made it into a pie or blended it like 182 00:11:23,080 --> 00:11:25,800 Speaker 2: half and half with cream, that's a different thing. That's 183 00:11:25,840 --> 00:11:27,880 Speaker 2: a different thing, a delicious different thing. 184 00:11:29,600 --> 00:11:34,880 Speaker 1: Indeed, Well, we have a number for you. 185 00:11:36,080 --> 00:11:39,720 Speaker 2: We have one number, all right. So the Guinness record 186 00:11:40,040 --> 00:11:45,520 Speaker 2: for the heaviest butternut squash was achieved in Germany in 187 00:11:45,640 --> 00:11:50,240 Speaker 2: twenty twenty four. The squash in question weighed sixty two 188 00:11:50,360 --> 00:11:53,440 Speaker 2: kilos that is one hundred and thirty seven pounds. 189 00:11:56,760 --> 00:11:58,080 Speaker 3: And this is the kind of. 190 00:11:58,120 --> 00:12:02,880 Speaker 2: Record that gets updated offin like there has been a 191 00:12:03,000 --> 00:12:06,679 Speaker 2: new record winner every year for the past three years 192 00:12:06,720 --> 00:12:12,439 Speaker 2: at least, and growers employ all kinds of tricks, like 193 00:12:13,440 --> 00:12:18,840 Speaker 2: hammocks for the squash and tents hamm it yeah yeah, 194 00:12:19,160 --> 00:12:22,400 Speaker 2: whoa to hold them off the ground for proper airflow, 195 00:12:23,240 --> 00:12:26,079 Speaker 2: and like in like tents over the squashes for like 196 00:12:26,200 --> 00:12:31,680 Speaker 2: optimal shade versus sun yeah to to to provide ideal 197 00:12:31,960 --> 00:12:35,720 Speaker 2: squash growing conditions. No word yet on a twenty twenty 198 00:12:35,760 --> 00:12:38,720 Speaker 2: five butternut to topple the current champion. 199 00:12:38,840 --> 00:12:41,840 Speaker 3: But we'll see. It's only mid October. 200 00:12:42,840 --> 00:12:50,320 Speaker 1: These butternuts living the life, right, I did see. I'm 201 00:12:50,360 --> 00:12:54,680 Speaker 1: pretty sure the pumpkin, the record for the largest pumpkin 202 00:12:54,840 --> 00:13:02,480 Speaker 1: was just broken. Engineer oh specifically, like this was his goal. Listeners, 203 00:13:02,520 --> 00:13:04,360 Speaker 1: correct me if I'm wrong. But I saw, I saw 204 00:13:04,559 --> 00:13:06,839 Speaker 1: a new story about how this guy was like, I'm 205 00:13:06,880 --> 00:13:09,200 Speaker 1: going to do it. I wonder if the pumpkin got 206 00:13:09,240 --> 00:13:09,680 Speaker 1: a hammock. 207 00:13:10,559 --> 00:13:11,719 Speaker 3: I don't know, I don't know. 208 00:13:12,120 --> 00:13:18,880 Speaker 2: I know these like record sized fruit growers are I love. 209 00:13:19,320 --> 00:13:22,480 Speaker 2: They are very specific human people. They have very specific 210 00:13:22,640 --> 00:13:24,439 Speaker 2: methodology and I adore it. 211 00:13:26,640 --> 00:13:31,560 Speaker 1: Oh, I would love. Listeners, if you have any experience 212 00:13:31,679 --> 00:13:35,640 Speaker 1: with this or you know of someone Oh, oh, yes, yes, yes, yes, 213 00:13:36,480 --> 00:13:41,720 Speaker 1: please let us know. But we do have a relatively 214 00:13:41,880 --> 00:13:44,240 Speaker 1: straightforward but very interesting history for you. 215 00:13:44,679 --> 00:13:46,400 Speaker 2: Yeah, yeah, we do, and we are going to get 216 00:13:46,440 --> 00:13:47,839 Speaker 2: into that as soon as we get back from a 217 00:13:48,000 --> 00:13:59,840 Speaker 2: quick break for a word from our sponsors, and we're back, 218 00:14:00,000 --> 00:14:01,439 Speaker 2: thanky sponsor, Yes, thank you. 219 00:14:02,679 --> 00:14:02,959 Speaker 3: Okay. 220 00:14:03,280 --> 00:14:09,360 Speaker 2: So, the gourd family Herbatasia arose in what's now India 221 00:14:10,120 --> 00:14:13,760 Speaker 2: like sixty three million years ago and spread out from there, 222 00:14:14,040 --> 00:14:17,839 Speaker 2: jumping from Asia to Africa to South America in a 223 00:14:17,920 --> 00:14:23,560 Speaker 2: bunch of different events that eventually resulted in the butternut 224 00:14:23,600 --> 00:14:29,600 Speaker 2: squash's species Kucurbita, arising in South or Central America at 225 00:14:29,720 --> 00:14:35,440 Speaker 2: least nine million years ago, and humans kicking around there 226 00:14:36,280 --> 00:14:40,000 Speaker 2: picked up these plants and started domesticating them pretty much 227 00:14:40,000 --> 00:14:42,360 Speaker 2: as early as humans were domesticating. 228 00:14:41,840 --> 00:14:50,280 Speaker 1: Things nine million years yephow yep. I shall ponder this 229 00:14:50,480 --> 00:14:56,160 Speaker 1: next time I'm at the grocery store. American indigenous peoples 230 00:14:56,200 --> 00:14:59,840 Speaker 1: have been cultivating squash for thousands of years. Researchers think 231 00:14:59,880 --> 00:15:03,000 Speaker 1: that the ancestry of butternut squash in particular can be 232 00:15:03,080 --> 00:15:07,720 Speaker 1: traced to Mexico. Written records of squashes in Europe started 233 00:15:07,760 --> 00:15:11,920 Speaker 1: appearing in the fifteen hundreds after colonizers returned from the Americas. 234 00:15:13,080 --> 00:15:16,880 Speaker 1: Because of the way squash genetics work, it was relatively 235 00:15:16,960 --> 00:15:21,400 Speaker 1: simple to selectively breed for selective traits, which producers and 236 00:15:21,640 --> 00:15:24,840 Speaker 1: researchers started doing by the eighteen hundreds. All of this 237 00:15:24,960 --> 00:15:32,200 Speaker 1: breeding led to new research and scientific classifications. Okay, sometime 238 00:15:32,400 --> 00:15:37,200 Speaker 1: jumping ahead. During the nineteen forties, a man named Charles Leggett, 239 00:15:37,560 --> 00:15:40,720 Speaker 1: who lived a little outside of Boston in Stowe, wanted 240 00:15:40,760 --> 00:15:43,960 Speaker 1: a squash that was smaller and easier to handle. In 241 00:15:44,040 --> 00:15:46,640 Speaker 1: the thirties, he purchased a house that came with almost 242 00:15:46,760 --> 00:15:49,800 Speaker 1: one hundred acres, so even though he wasn't a farmer, 243 00:15:49,920 --> 00:15:53,400 Speaker 1: he had plenty of space to grow things, and he 244 00:15:53,520 --> 00:15:57,600 Speaker 1: started experimenting breeding a gooseneck squash with different varieties of 245 00:15:57,680 --> 00:16:02,720 Speaker 1: other squash. Even his experimentation led to a variety of 246 00:16:02,720 --> 00:16:05,360 Speaker 1: squash he described as being as smooth as butter, sweet 247 00:16:05,440 --> 00:16:09,000 Speaker 1: as a nut. He took his creation to the Waltham 248 00:16:09,280 --> 00:16:12,000 Speaker 1: Field Station. And if I mispronounced that, I'm very bad 249 00:16:12,040 --> 00:16:14,960 Speaker 1: at pronunciations from this region. I did look it up. 250 00:16:15,560 --> 00:16:19,400 Speaker 1: I believe it's Waltham, but please correct me. Where a 251 00:16:19,480 --> 00:16:23,520 Speaker 1: professor at U Mass Amherst named Robert E. Young started 252 00:16:23,560 --> 00:16:27,000 Speaker 1: crossbreeding this squash until he arrived at what was called 253 00:16:27,160 --> 00:16:29,520 Speaker 1: the Waltham butternut squash. 254 00:16:29,920 --> 00:16:32,440 Speaker 3: But the university did credit leg it. 255 00:16:33,480 --> 00:16:36,520 Speaker 1: They did. In nineteen forty four, a U mass Botany 256 00:16:36,600 --> 00:16:39,760 Speaker 1: researcher sent an invitation to Legget to join a squash 257 00:16:39,800 --> 00:16:44,400 Speaker 1: growers meeting, which I lovea naming him as the butternut 258 00:16:44,440 --> 00:16:49,480 Speaker 1: squash's originator. Waltham Field Station was established in eighteen seventy 259 00:16:49,560 --> 00:16:52,600 Speaker 1: one and is the oldest agricultural experiment station in the 260 00:16:52,720 --> 00:16:56,720 Speaker 1: United States, which pretty cool at the time. In the 261 00:16:57,120 --> 00:17:00,360 Speaker 1: nineteen forties, blue Hubbard squash was the main squash grown 262 00:17:00,480 --> 00:17:02,560 Speaker 1: in this region, but only a few years after the 263 00:17:02,600 --> 00:17:05,960 Speaker 1: butternut squash came on the scene. Many swished over to it. 264 00:17:06,720 --> 00:17:09,080 Speaker 2: Yeah, a blue Hubbard is a lot bigger and heavier, 265 00:17:09,240 --> 00:17:14,240 Speaker 2: like kind of unwieldy. Also popular around that time were 266 00:17:14,720 --> 00:17:18,720 Speaker 2: curved necks squashes that are like pretty but right, like 267 00:17:18,920 --> 00:17:23,840 Speaker 2: longer and like weirder and therefore more difficult to stack 268 00:17:23,960 --> 00:17:28,080 Speaker 2: for shipping. So yeah, in these ways, but were like, oh, 269 00:17:28,119 --> 00:17:28,760 Speaker 2: butternut great. 270 00:17:28,840 --> 00:17:29,040 Speaker 3: Yeah. 271 00:17:29,280 --> 00:17:32,840 Speaker 2: People also like the small seed cavity and therefore large 272 00:17:33,040 --> 00:17:34,040 Speaker 2: flesh ratio. 273 00:17:33,920 --> 00:17:34,680 Speaker 3: Of the butternut. 274 00:17:36,920 --> 00:17:40,200 Speaker 1: Yes, yes, And I know that, like just cooking with 275 00:17:40,280 --> 00:17:41,960 Speaker 1: them was kind of a problem for a while. They're 276 00:17:42,040 --> 00:17:44,959 Speaker 1: kind of it can be kind of tricky to get 277 00:17:45,000 --> 00:17:46,800 Speaker 1: the skin off or whatever you want to do with it. 278 00:17:47,160 --> 00:17:49,560 Speaker 1: So that was one thing they were trying to tackle 279 00:17:49,600 --> 00:17:55,320 Speaker 1: as well. Soon after the squash started going international, in 280 00:17:55,400 --> 00:17:59,000 Speaker 1: New Zealand it was dubbed the butternut pumpkin, and later 281 00:17:59,240 --> 00:18:03,160 Speaker 1: in South Africa it led to the country's beloved butternut 282 00:18:03,240 --> 00:18:06,399 Speaker 1: squash soup, which I really want to come back to. 283 00:18:07,480 --> 00:18:10,119 Speaker 3: Yeah, all right, So. 284 00:18:12,400 --> 00:18:16,520 Speaker 1: When it comes to this whole pumpkin squasht a lot 285 00:18:16,560 --> 00:18:20,359 Speaker 1: of people point to this one thing that happened, which 286 00:18:20,440 --> 00:18:24,720 Speaker 1: is in nineteen fifty seven, the US FDA defined canned 287 00:18:24,760 --> 00:18:29,040 Speaker 1: pumpkin and canned squash. Thus laid canned pumpkin and can 288 00:18:29,160 --> 00:18:34,440 Speaker 1: squash is the canned product prepared from clean, sound, properly matured, golden, fleshed, 289 00:18:35,080 --> 00:18:40,560 Speaker 1: firm shelled sweet varieties of either pumpkins or squashes by washing, stemming, cutting, steaming, 290 00:18:40,840 --> 00:18:45,800 Speaker 1: and reducing to a pulp. So I mentioned this because 291 00:18:45,840 --> 00:18:48,600 Speaker 1: there was a big to do a while back where 292 00:18:48,680 --> 00:18:52,400 Speaker 1: people were like canned pumpkin isn't canned pumpkin, it's squash, 293 00:18:53,880 --> 00:18:56,920 Speaker 1: and the squashing question is often a close relative of 294 00:18:57,000 --> 00:19:01,879 Speaker 1: butternut squash, the Dickinson's squash. Sometimes it's called Dickinson's pumpkin 295 00:19:02,480 --> 00:19:05,920 Speaker 1: that comprises a lot of the can stuff. However, this 296 00:19:06,160 --> 00:19:09,080 Speaker 1: really is down to are what I would say is 297 00:19:09,240 --> 00:19:14,240 Speaker 1: understandable confusion about what is a pumpkin and what is 298 00:19:14,320 --> 00:19:15,000 Speaker 1: a squash. 299 00:19:16,400 --> 00:19:23,440 Speaker 2: Yeah, like I was saying earlier, So this Dickinson's pumpkin 300 00:19:24,000 --> 00:19:27,639 Speaker 2: or Dickinson's squash, which is mostly used as the pumpkin 301 00:19:27,720 --> 00:19:34,000 Speaker 2: and canned pumpkin, is another variety of Cea mescata along 302 00:19:34,080 --> 00:19:39,440 Speaker 2: with butternut squash. So they're cousins of the field pumpkin 303 00:19:39,760 --> 00:19:45,840 Speaker 2: in the sea peopo species. But yeah, also just common 304 00:19:45,920 --> 00:19:47,840 Speaker 2: terms are common sometimes. 305 00:19:49,040 --> 00:19:49,240 Speaker 1: Yep. 306 00:19:49,440 --> 00:19:51,840 Speaker 3: Yeah, this isn't an anymology show. 307 00:19:52,280 --> 00:19:57,200 Speaker 1: And yet and yet so often we are on the 308 00:19:57,359 --> 00:19:58,640 Speaker 1: verge of becoming one. 309 00:20:01,880 --> 00:20:02,239 Speaker 2: All right. 310 00:20:02,320 --> 00:20:07,440 Speaker 1: Well, the research around this squash continued. Beginning in the 311 00:20:07,520 --> 00:20:11,480 Speaker 1: nineteen eighties. Richard W. Robinson, who worked at Cornell and 312 00:20:11,600 --> 00:20:16,479 Speaker 1: experimented with breeding vegetables, started working on a smaller version 313 00:20:16,880 --> 00:20:20,600 Speaker 1: of the butternut squash. He was successful, but consumers weren't 314 00:20:20,760 --> 00:20:25,119 Speaker 1: used to this smaller variety, so they kind of askewed it. However, 315 00:20:25,240 --> 00:20:29,159 Speaker 1: by the twenty tens ish they had caught on. They 316 00:20:29,240 --> 00:20:33,000 Speaker 1: are called the honey nut squash. They are smaller and 317 00:20:33,080 --> 00:20:35,680 Speaker 1: sweeter than the butternut squash from what I read, I 318 00:20:35,680 --> 00:20:37,760 Speaker 1: don't think I've ever had one I have there. 319 00:20:38,240 --> 00:20:42,520 Speaker 2: Yeah, they're sort of like personal sized instead of because 320 00:20:42,560 --> 00:20:45,960 Speaker 2: a butternut squash is generally a multi serving squash unless 321 00:20:45,960 --> 00:20:49,040 Speaker 2: you wrapped something that I'm not sure I need to 322 00:20:49,119 --> 00:20:49,639 Speaker 2: know about. 323 00:20:51,320 --> 00:20:52,080 Speaker 1: That's up to you. 324 00:20:52,280 --> 00:20:54,720 Speaker 2: That's a but like three or four pounds of squash. 325 00:20:54,720 --> 00:20:56,160 Speaker 2: There's a lot of squash to eat in a sitting. 326 00:20:57,119 --> 00:20:59,879 Speaker 2: But yeah, yeah, honeynut squash are more like like personal pans. 327 00:21:02,520 --> 00:21:08,960 Speaker 2: Yeah they're nice. They're squash, not only only technically related. 328 00:21:09,920 --> 00:21:14,800 Speaker 2: At least, part of the farmland that Leggett owned where 329 00:21:14,840 --> 00:21:20,800 Speaker 2: he originally developed the butternut squash, was redeveloped in the 330 00:21:20,920 --> 00:21:24,359 Speaker 2: early nineteen nineties as a golf course, joining other like 331 00:21:24,520 --> 00:21:27,280 Speaker 2: golf indoor country clubs in the area, and the new 332 00:21:27,359 --> 00:21:32,600 Speaker 2: owners named it the Butternut Farm Golf Club in honor 333 00:21:32,840 --> 00:21:33,760 Speaker 2: of the butternut squash. 334 00:21:35,840 --> 00:21:37,000 Speaker 1: Well that is a nice name. 335 00:21:37,520 --> 00:21:40,760 Speaker 2: It is. I'm terrible at golf, but that does sound nice. 336 00:21:41,920 --> 00:21:45,120 Speaker 2: I've never played proper golf. I wouldn't I imagine I'm 337 00:21:45,160 --> 00:21:47,040 Speaker 2: bad at it because I've never played proper golf. 338 00:21:47,160 --> 00:21:51,119 Speaker 1: But I played it for a charity events once, Lauren, 339 00:21:51,240 --> 00:21:54,440 Speaker 1: and it was I bet they wish I had never shown. 340 00:21:54,520 --> 00:21:54,560 Speaker 2: No. 341 00:21:54,720 --> 00:21:57,040 Speaker 1: Oh no, that's how bad? 342 00:21:57,520 --> 00:21:59,200 Speaker 3: Oh wow? 343 00:22:00,240 --> 00:22:03,840 Speaker 1: Later, But that first time, no no. 344 00:22:03,800 --> 00:22:05,879 Speaker 2: No, no, no, I mean the first time that you 345 00:22:06,000 --> 00:22:09,120 Speaker 2: do anything, you can't be expected to be a savant. 346 00:22:10,320 --> 00:22:12,600 Speaker 1: No, and I certainly wasn't. 347 00:22:13,040 --> 00:22:20,640 Speaker 2: Also, neither of us are particularly physically coordinated. Nope, that's 348 00:22:20,720 --> 00:22:22,920 Speaker 2: not our skill set. That's why we're talking to you 349 00:22:23,000 --> 00:22:27,359 Speaker 2: about butternut squash instead of playing at Butternut Farm Golf Club. 350 00:22:30,720 --> 00:22:34,280 Speaker 2: But listeners, I have to say, if you have any 351 00:22:34,400 --> 00:22:38,880 Speaker 2: recipes to share? Oh yes, we desperately want them. Yes, yes, yes, es, yes, 352 00:22:39,280 --> 00:22:44,320 Speaker 2: oh so much, partially because I just cooked off right, 353 00:22:44,480 --> 00:22:49,040 Speaker 2: like at least three pounds of butternut squash like yesterday, and. 354 00:22:51,080 --> 00:22:52,920 Speaker 1: We've got to do Lauren a solid Yeah. 355 00:22:56,200 --> 00:22:59,080 Speaker 3: But yes, that is about what we have to say 356 00:22:59,160 --> 00:23:00,600 Speaker 3: about butternuts for now. 357 00:23:01,840 --> 00:23:02,280 Speaker 2: It is. 358 00:23:03,160 --> 00:23:05,080 Speaker 1: But we do have some listener mail for you. 359 00:23:05,440 --> 00:23:06,960 Speaker 2: We do, and we are going to get into that 360 00:23:07,000 --> 00:23:08,640 Speaker 2: as soon as we get back from one more quick 361 00:23:08,680 --> 00:23:10,679 Speaker 2: break for a word from our sponsors. 362 00:23:19,600 --> 00:23:22,480 Speaker 1: And we're back. Thank you, sponsor, Yes, thank you, and 363 00:23:22,600 --> 00:23:24,600 Speaker 1: we're back with a listener. 364 00:23:26,359 --> 00:23:26,679 Speaker 3: Many. 365 00:23:31,280 --> 00:23:34,520 Speaker 1: Yeah, I'm very excited. I have I have a roster 366 00:23:34,800 --> 00:23:40,080 Speaker 1: of fall recipes and now again, listeners, please write in. 367 00:23:40,200 --> 00:23:43,840 Speaker 1: But yeah, butternut squashed definitely something. It's going to show 368 00:23:43,920 --> 00:23:50,040 Speaker 1: up in something. M hmmm mm hmm. All right, Christine wrote, 369 00:23:51,040 --> 00:23:53,440 Speaker 1: this video popped up in my YouTube feed, and I 370 00:23:53,520 --> 00:23:57,440 Speaker 1: thought you would appreciate this beaver building an indoor dam, 371 00:23:58,119 --> 00:24:02,399 Speaker 1: particularly the care he takes with the SpongeBob place me. 372 00:24:04,760 --> 00:24:08,920 Speaker 1: So I watch said video, okay, and I did enjoy it. 373 00:24:09,840 --> 00:24:12,040 Speaker 1: I am very glad you sent it. It brought me 374 00:24:12,400 --> 00:24:16,240 Speaker 1: a joy I didn't know I needed. It was wonderful. Okay. 375 00:24:16,280 --> 00:24:20,199 Speaker 2: So, if I, or perhaps any listeners have not watched 376 00:24:20,280 --> 00:24:26,280 Speaker 2: this video in question, I'm curious about how SpongeBob enters 377 00:24:26,320 --> 00:24:27,000 Speaker 2: into the situation. 378 00:24:27,640 --> 00:24:31,720 Speaker 1: All right. So it's a rescue beaver in this in 379 00:24:31,840 --> 00:24:36,280 Speaker 1: his new home, and he's just getting all kinds of 380 00:24:37,040 --> 00:24:41,880 Speaker 1: random like wrapping paper our Christmas tree, like a small 381 00:24:41,960 --> 00:24:45,160 Speaker 1: Christmas tree, not a bit Christmas tree, pillows and rug 382 00:24:45,480 --> 00:24:49,520 Speaker 1: and making a damn, And towards the end he finds 383 00:24:49,680 --> 00:24:53,520 Speaker 1: a pretty large like he might win at a carnival 384 00:24:54,320 --> 00:25:01,280 Speaker 1: SpongeBob plush okay, okay, and picks him up and places him. 385 00:25:01,600 --> 00:25:05,440 Speaker 1: It does seem a very careful placement, as if the 386 00:25:05,480 --> 00:25:07,679 Speaker 1: beaver realizes this is SpongeBob. 387 00:25:07,800 --> 00:25:09,119 Speaker 3: Importance of SpongeBob. 388 00:25:09,280 --> 00:25:14,200 Speaker 1: Yeah, yes, rest his little paws on the back to 389 00:25:14,359 --> 00:25:17,399 Speaker 1: be like this is where you belong, my friend, and 390 00:25:17,480 --> 00:25:22,040 Speaker 1: then folds his legs up on top of the back. 391 00:25:22,880 --> 00:25:25,720 Speaker 1: Maybe he didn't want the legs tripping tripping him up, 392 00:25:25,800 --> 00:25:27,840 Speaker 1: or maybe he'd want to protect SpongeBob. I don't know, 393 00:25:28,000 --> 00:25:30,960 Speaker 1: but yeah, he really did take some care with this 394 00:25:31,080 --> 00:25:36,399 Speaker 1: SpongeBob blush and it was very very cute and the 395 00:25:36,520 --> 00:25:40,879 Speaker 1: final damn it looked it looked sturdy, and I was 396 00:25:40,960 --> 00:25:45,080 Speaker 1: impressed and I was glad SpongeBob was involved. Me too, 397 00:25:45,480 --> 00:25:49,080 Speaker 1: you know me too, I'll SpongeBob is that he's a 398 00:25:49,119 --> 00:25:51,760 Speaker 1: sponge Yeah, could help in this system. 399 00:25:52,000 --> 00:25:56,040 Speaker 2: Very useful for a number of water related adventures. 400 00:25:56,400 --> 00:26:00,880 Speaker 1: Yeah, indeed, so thank you for sending that. I don't 401 00:26:00,960 --> 00:26:04,520 Speaker 1: often I always enjoy when someone sends me an animal video, 402 00:26:04,600 --> 00:26:06,040 Speaker 1: but I don't seek them out. 403 00:26:06,160 --> 00:26:10,480 Speaker 2: Oh okay, yeah, I'm kind of theos it but yeah, yeah. 404 00:26:10,480 --> 00:26:12,920 Speaker 1: Yeah, so this was a nice I kind of needed it. 405 00:26:13,000 --> 00:26:17,280 Speaker 1: It was a nice like, oh look at this beer building. 406 00:26:17,320 --> 00:26:20,000 Speaker 1: A damn, it was very relaxing. 407 00:26:20,560 --> 00:26:24,280 Speaker 2: Oh, thank you, wonderful ill I'll have to it frequently. 408 00:26:24,480 --> 00:26:26,680 Speaker 2: Annie is the one who answers the male frequently. I'm 409 00:26:26,720 --> 00:26:27,720 Speaker 2: kind of catching up. 410 00:26:28,600 --> 00:26:29,760 Speaker 3: I'll want to check it out. 411 00:26:31,359 --> 00:26:34,960 Speaker 2: Tyler wrote, So, I listened to your episode on apples recently. 412 00:26:35,400 --> 00:26:38,000 Speaker 2: I'm currently at a local farm doing some apple picking. 413 00:26:38,480 --> 00:26:41,640 Speaker 2: I was curious to know why apples are grown in orchards. 414 00:26:42,080 --> 00:26:44,400 Speaker 2: I don't remember you touching upon that in your episode. 415 00:26:44,680 --> 00:26:47,800 Speaker 2: I remember hearing in your cranberry episode that cranberries are 416 00:26:47,880 --> 00:26:51,800 Speaker 2: grown in bogs. Why do fruits have specific places they 417 00:26:51,840 --> 00:26:53,960 Speaker 2: grow in? Does it have to do with the climate. 418 00:26:54,280 --> 00:26:56,920 Speaker 2: Any information you can pass along will be helpful. 419 00:26:59,560 --> 00:27:05,600 Speaker 1: Okay, Well, the short answer we can provide here is 420 00:27:05,680 --> 00:27:07,520 Speaker 1: it does have to do with climate. But also I 421 00:27:07,560 --> 00:27:10,040 Speaker 1: would say it has to do with how people grow 422 00:27:10,200 --> 00:27:11,359 Speaker 1: things and have grown things. 423 00:27:13,320 --> 00:27:17,520 Speaker 2: Yeah, like how humans have developed different plants to grow 424 00:27:17,880 --> 00:27:22,160 Speaker 2: in different environments, so that it's easier, for example, people 425 00:27:22,320 --> 00:27:26,000 Speaker 2: like you to go and pick them, because if everything 426 00:27:26,040 --> 00:27:28,200 Speaker 2: got grown in bugs, that would be a very wet 427 00:27:28,520 --> 00:27:32,720 Speaker 2: lifestyle for all of us. And you know, trees can 428 00:27:32,800 --> 00:27:36,280 Speaker 2: also be annoying because they're taller than we are. But 429 00:27:38,160 --> 00:27:40,320 Speaker 2: but yeah, yeah, you know, based on the plant's needs 430 00:27:40,560 --> 00:27:43,680 Speaker 2: and also the needs of the humans who are cultivating it. 431 00:27:45,480 --> 00:27:48,879 Speaker 1: Yeah, and I can't remember what episode it was. It 432 00:27:49,040 --> 00:27:52,639 Speaker 1: wasn't the apple episode, but I do I believe we 433 00:27:52,840 --> 00:28:00,320 Speaker 1: talked about like fall festivals, the tourism aspect of and 434 00:28:00,480 --> 00:28:04,119 Speaker 1: how that does people who are running. 435 00:28:04,240 --> 00:28:07,440 Speaker 3: Like like like a you pick farm kind of thing. Yes, yeah, 436 00:28:07,520 --> 00:28:08,680 Speaker 3: that very good farm. 437 00:28:08,880 --> 00:28:11,920 Speaker 1: Yeah, uh, you know, think of that. And that's what 438 00:28:12,040 --> 00:28:15,760 Speaker 1: they're kind of growing for is for people to have 439 00:28:15,960 --> 00:28:20,119 Speaker 1: those experiences and to be able to pick, say, apples 440 00:28:20,920 --> 00:28:28,240 Speaker 1: in that way. So it's it's definitely dependent on both 441 00:28:28,400 --> 00:28:30,200 Speaker 1: because I don't think I don't know how many like 442 00:28:30,640 --> 00:28:37,800 Speaker 1: tourist attractions are cranberry bog based, but yeah, that the 443 00:28:37,960 --> 00:28:42,920 Speaker 1: applications of what the people growing the products. 444 00:28:43,320 --> 00:28:47,360 Speaker 2: Like efficiently how to efficiently take care of a lot 445 00:28:47,440 --> 00:28:49,840 Speaker 2: of those plants all at the same time. And then 446 00:28:50,440 --> 00:28:54,720 Speaker 2: especially because a lot of a lot of fruit or 447 00:28:54,800 --> 00:28:57,400 Speaker 2: you know, whatever you've grown tends to all come ripe 448 00:28:57,520 --> 00:29:00,320 Speaker 2: kind of at the same time. So especially how to 449 00:29:00,440 --> 00:29:05,360 Speaker 2: efficiently go through and get it off of the plant 450 00:29:06,920 --> 00:29:09,800 Speaker 2: and sell it and you know, be able to make 451 00:29:09,840 --> 00:29:10,520 Speaker 2: that profitable. 452 00:29:12,040 --> 00:29:15,400 Speaker 1: Yes, yes, but thank you for bringing back I. I 453 00:29:15,520 --> 00:29:19,080 Speaker 1: did not know cranberries were grown in bogs, and every 454 00:29:19,120 --> 00:29:23,720 Speaker 1: time I'm reminded of that, it gives me, gives me 455 00:29:23,760 --> 00:29:24,320 Speaker 1: a little joy. 456 00:29:24,800 --> 00:29:27,840 Speaker 2: I got so excited about that bog. That bog talk 457 00:29:28,880 --> 00:29:31,360 Speaker 2: that was it was wonderful. Any anytime I. 458 00:29:31,720 --> 00:29:36,560 Speaker 1: Get to talk about bogs, it's a good time, for sure. 459 00:29:37,600 --> 00:29:39,160 Speaker 1: That's what we always say around here. 460 00:29:41,160 --> 00:29:43,880 Speaker 3: Any bog time is a good time indeed. 461 00:29:44,720 --> 00:29:48,480 Speaker 1: So let us know if there's any box related foods 462 00:29:48,520 --> 00:29:53,440 Speaker 1: we could talk about. Yeah, yes, but in the meantime, 463 00:29:53,520 --> 00:29:56,760 Speaker 1: thanks to both of these listeners for writing it. If 464 00:29:56,760 --> 00:29:58,160 Speaker 1: you would like to write to us, you can or 465 00:29:58,240 --> 00:29:59,959 Speaker 1: email us hello at saberpod dot com. 466 00:30:00,880 --> 00:30:02,320 Speaker 3: We are also on social media. 467 00:30:02,440 --> 00:30:05,560 Speaker 2: You can find us on Instagram and blue Sky at 468 00:30:05,680 --> 00:30:07,480 Speaker 2: savor pod and we do hope to hear from you. 469 00:30:08,000 --> 00:30:11,560 Speaker 2: Saver is a production of iHeartRadio. For more podcasts from iHeartRadio, 470 00:30:11,720 --> 00:30:14,920 Speaker 2: you can visit the iHeartRadio, app, Apple podcasts. 471 00:30:14,440 --> 00:30:16,200 Speaker 3: Or wherever you listen to your favorite shows. 472 00:30:16,520 --> 00:30:19,160 Speaker 2: Thanks as always to our super producers Dylan Fagan and 473 00:30:19,240 --> 00:30:21,720 Speaker 2: Andrew Howard. Thanks to you for listening, and we hope 474 00:30:21,720 --> 00:30:23,480 Speaker 2: that lots more good things are coming your way.