1 00:00:08,640 --> 00:00:10,720 Speaker 1: Hello, and welcome to Savor Protection of I Heart Radio. 2 00:00:10,800 --> 00:00:13,400 Speaker 1: I'm Annie Reese and I'm Lauren Vogelbaum, and today we 3 00:00:13,480 --> 00:00:18,720 Speaker 1: have an episode for you about bell peppers. Yes, Laurence 4 00:00:19,079 --> 00:00:24,959 Speaker 1: arch Nemesis, the bell pepper. Yeah, that's pretty much it. 5 00:00:25,200 --> 00:00:29,120 Speaker 1: That's pretty much it. I don't know why, but but 6 00:00:29,400 --> 00:00:34,919 Speaker 1: my body hates bell peppers. Not in like an allergy way, Justina, 7 00:00:35,040 --> 00:00:42,919 Speaker 1: you're going to be so miserable way. I mean it always. 8 00:00:43,640 --> 00:00:46,120 Speaker 1: It makes me sad for you. And I know there's 9 00:00:46,200 --> 00:00:49,080 Speaker 1: so much you have to avoid, and I'm like, oh, 10 00:00:49,159 --> 00:00:53,720 Speaker 1: the bell pepper. Yeah. The one that I usually get 11 00:00:53,760 --> 00:00:59,720 Speaker 1: the most like like sympathy about is pineapple. But but 12 00:01:00,000 --> 00:01:02,880 Speaker 1: occasionally I get a really big bell pepper fan and 13 00:01:02,960 --> 00:01:08,720 Speaker 1: they just go, what but how I'm like, I would 14 00:01:09,040 --> 00:01:11,920 Speaker 1: the garlic you pass over the bell pepper you get 15 00:01:12,000 --> 00:01:14,600 Speaker 1: upset about. Okay, I don't know, you know the garlic 16 00:01:14,800 --> 00:01:17,880 Speaker 1: is that's the one for me. Yeah, I'm I'm sure 17 00:01:17,920 --> 00:01:21,080 Speaker 1: you don't really need to know about this or particularly care, 18 00:01:21,280 --> 00:01:27,119 Speaker 1: but garlic. I love so that one. No, no, everyone 19 00:01:27,400 --> 00:01:31,479 Speaker 1: everyone has their thing, um, but yeah, yeah, so so right, 20 00:01:31,520 --> 00:01:35,320 Speaker 1: this is a food that I personally, I mean, I 21 00:01:36,000 --> 00:01:40,440 Speaker 1: can eat it. I just shouldn't. Um. And in fact, 22 00:01:40,440 --> 00:01:44,160 Speaker 1: I've gotten sick enough from eating food containing bell peppers 23 00:01:45,080 --> 00:01:50,440 Speaker 1: that the smell of fresh or especially cooked bell peppers, 24 00:01:50,640 --> 00:01:54,760 Speaker 1: it smells like poison to me. Like it's it's like 25 00:01:54,800 --> 00:02:02,360 Speaker 1: an immediate like visceral like nope reaction. Um. So writing 26 00:02:02,400 --> 00:02:06,040 Speaker 1: this one was really fun. Yeah, I was wondering if 27 00:02:06,040 --> 00:02:10,840 Speaker 1: there was any particular reason you chose this one. Uh 28 00:02:11,160 --> 00:02:14,000 Speaker 1: it was during that that that like that about that 29 00:02:14,320 --> 00:02:16,960 Speaker 1: a bout of mild insanity that I was like, let's 30 00:02:16,960 --> 00:02:19,280 Speaker 1: do some things I've been avoiding, and bell pepper was 31 00:02:19,360 --> 00:02:23,440 Speaker 1: kind of on that list. So I see that's yeah, 32 00:02:23,520 --> 00:02:27,600 Speaker 1: that's fair. You know. I love a good bell pepper. Uh, 33 00:02:27,919 --> 00:02:33,200 Speaker 1: I especially loved a good like charred bell pepper. Sure yeah, yeah, 34 00:02:34,440 --> 00:02:38,720 Speaker 1: So I feel bad, but I do love them. I 35 00:02:38,760 --> 00:02:41,720 Speaker 1: do seem to remember that you when we did our 36 00:02:41,840 --> 00:02:46,040 Speaker 1: kind of like savor promo, we had a food fight 37 00:02:46,080 --> 00:02:47,799 Speaker 1: in it, and I feel like you had a bell 38 00:02:47,840 --> 00:02:50,080 Speaker 1: pepper you threw it at me. I think that that 39 00:02:50,200 --> 00:02:54,440 Speaker 1: is correct, Yes, yes, absolutely, yeah. This was a video 40 00:02:54,639 --> 00:02:59,040 Speaker 1: that we shot because sometimes podcasts need video promos. Um. 41 00:02:59,080 --> 00:03:02,919 Speaker 1: And yeah, there was a big, big, brightly colored maybe 42 00:03:02,960 --> 00:03:07,359 Speaker 1: yellow orange bell Pepper. I'm sure that there are photographs. Um, 43 00:03:07,400 --> 00:03:09,040 Speaker 1: I'm sure that there's a video. I don't know where 44 00:03:09,400 --> 00:03:13,960 Speaker 1: I would hope. So that was the whole point. We 45 00:03:13,960 --> 00:03:16,600 Speaker 1: were so ambitious. We were so ambitious with that. We 46 00:03:16,600 --> 00:03:24,480 Speaker 1: were we were like, what if there's juggling? Yes, and 47 00:03:25,120 --> 00:03:27,560 Speaker 1: we had several like most of it was walk and 48 00:03:27,600 --> 00:03:31,240 Speaker 1: talk yeah, and then a big food fight with a 49 00:03:31,240 --> 00:03:37,600 Speaker 1: lot of children. Yeah. It was fun. It was terrific. 50 00:03:38,080 --> 00:03:41,400 Speaker 1: Oh yeah, A plus I would ill advisedly do it again. 51 00:03:42,400 --> 00:03:45,560 Speaker 1: Oh yeah, yes, So I think you could check out 52 00:03:46,360 --> 00:03:52,600 Speaker 1: our episodes on paprika or paprika, uh, palapino, maybe other 53 00:03:52,640 --> 00:03:57,600 Speaker 1: things like black pepper, yes, yeah, pimento cheese, pimento cheese. 54 00:03:58,720 --> 00:04:01,520 Speaker 1: I feel like bell peppers of been sprinkled throughout a 55 00:04:01,560 --> 00:04:04,960 Speaker 1: lot of episodes. Sure, sure, Yeah, we definitely mention it 56 00:04:05,040 --> 00:04:08,840 Speaker 1: in a bunch of our New Orleans episodes. Uh yeah, 57 00:04:09,480 --> 00:04:11,680 Speaker 1: I do have to stay here at the top that 58 00:04:11,720 --> 00:04:16,640 Speaker 1: I still have not watched Rattatui. Um failure on my part, 59 00:04:16,880 --> 00:04:23,159 Speaker 1: I absolute failure. Oh my gosh. I did still laugh 60 00:04:23,200 --> 00:04:27,320 Speaker 1: a lot about RACKACOONI but mm hmmm. That was a 61 00:04:27,320 --> 00:04:32,680 Speaker 1: popular costume at a recent convention to beautiful. We will 62 00:04:32,720 --> 00:04:37,440 Speaker 1: watch Rattatui, Lauren, we will watch rat but not today, No, 63 00:04:38,000 --> 00:04:40,240 Speaker 1: because we have to do this episode about heck and 64 00:04:40,240 --> 00:04:44,320 Speaker 1: bell peppers. We do so that brings us to our question. 65 00:04:45,760 --> 00:04:53,760 Speaker 1: Bell peppers what are they? Well? Bell peppers are a 66 00:04:53,880 --> 00:04:58,040 Speaker 1: type of culinary vegetable that grow big and shiny and 67 00:04:58,080 --> 00:05:02,840 Speaker 1: crunchy and colorful and hollow. They are a mild type 68 00:05:02,839 --> 00:05:06,720 Speaker 1: of pepper, meaning not spicy. Rather, their flavor ranges from 69 00:05:06,960 --> 00:05:11,520 Speaker 1: grassy and vegetable too tangy to sweet. When cooked, they 70 00:05:11,520 --> 00:05:15,000 Speaker 1: sort of melt down into like slippery little noodles of 71 00:05:15,040 --> 00:05:18,360 Speaker 1: color just so vibrant um, like a like a stiff, 72 00:05:18,720 --> 00:05:23,919 Speaker 1: hollow tomato, like like an edible pinata. But if you 73 00:05:23,960 --> 00:05:27,200 Speaker 1: don't like the prizes that it comes with, which are seeds, 74 00:05:27,440 --> 00:05:31,240 Speaker 1: you can fill it with other things. And people do, 75 00:05:31,560 --> 00:05:36,400 Speaker 1: people do, Goodness, they do. Heck uh. These are also 76 00:05:36,480 --> 00:05:40,400 Speaker 1: called sweet peppers or various other things in various places, 77 00:05:40,480 --> 00:05:44,520 Speaker 1: again to distinguish from spicy peppers. The botanical name is 78 00:05:44,560 --> 00:05:47,920 Speaker 1: a Capsicum annum, which is a really wide species that 79 00:05:48,040 --> 00:05:51,240 Speaker 1: encompasses those spicy peppers as well, and they are in 80 00:05:51,320 --> 00:05:56,000 Speaker 1: the also wide nightshade family, same as tomatoes and potatoes 81 00:05:56,040 --> 00:06:01,920 Speaker 1: and eggplant. Bell pepper plants are usually grown annually and 82 00:06:01,920 --> 00:06:04,880 Speaker 1: and grow pretty well from seeds. They're a warm weather plant, 83 00:06:04,960 --> 00:06:07,840 Speaker 1: can be grown in temperate climates during the summer. Don't 84 00:06:07,839 --> 00:06:10,719 Speaker 1: do well with frosts though. They're short and sort of 85 00:06:10,839 --> 00:06:14,480 Speaker 1: sort of bushy, and will flower with these cute little 86 00:06:14,680 --> 00:06:18,640 Speaker 1: white to purple flowers that, if pollinated, develop pepper. The 87 00:06:18,680 --> 00:06:24,640 Speaker 1: flowers are edible to m Yeah. Bell pepper is technically 88 00:06:24,680 --> 00:06:29,120 Speaker 1: a fruit, a botanical berry. In fact, they get big 89 00:06:29,279 --> 00:06:32,400 Speaker 1: compared to lots of other types of peppers, like the 90 00:06:32,440 --> 00:06:36,760 Speaker 1: size of a fist or so. They're they're lobed and hollow, yes, 91 00:06:37,040 --> 00:06:40,120 Speaker 1: with the firm, juicy flesh just a centimeter or so 92 00:06:40,200 --> 00:06:42,680 Speaker 1: thick like a third of an inch, surrounded by thin 93 00:06:42,839 --> 00:06:48,080 Speaker 1: edible skin on the outside and surrounding on inside a 94 00:06:48,120 --> 00:06:50,919 Speaker 1: pocket where the seeds develop um like a like a 95 00:06:50,960 --> 00:06:54,559 Speaker 1: little incubator. Yeah. Uh. The seeds grow on this soft 96 00:06:54,640 --> 00:06:58,440 Speaker 1: structural tissue that attaches to the inside of that firm flesh, 97 00:06:58,520 --> 00:07:01,120 Speaker 1: and the seeds in that tissu you are pretty bitter, 98 00:07:01,200 --> 00:07:06,120 Speaker 1: so they're often removed before eating. Green bell peppers are 99 00:07:06,279 --> 00:07:09,760 Speaker 1: mature but still unripe If they are allowed to ripen, 100 00:07:09,800 --> 00:07:13,000 Speaker 1: they may turn yellow, orange, red, or purple, depending on 101 00:07:13,040 --> 00:07:16,240 Speaker 1: the varietal, and we'll get sweeter and like less vegetable 102 00:07:16,320 --> 00:07:20,800 Speaker 1: and a little bit fruitier. The color change happens because 103 00:07:21,160 --> 00:07:24,080 Speaker 1: the immature fruit contains a lot of chlorophyll to help 104 00:07:24,080 --> 00:07:26,960 Speaker 1: it process energy from the sun, but as it matures, 105 00:07:26,960 --> 00:07:31,280 Speaker 1: that chlorophyll breaks down and carrotenoids take their place. Those 106 00:07:31,320 --> 00:07:34,200 Speaker 1: are color compounds that give things like carrots and egg 107 00:07:34,280 --> 00:07:38,880 Speaker 1: yolks their color. White bell peppers are a varietal, by 108 00:07:38,880 --> 00:07:41,880 Speaker 1: the way, that's also picked and sold on ripe. I 109 00:07:41,920 --> 00:07:45,800 Speaker 1: do not think I've witnessed them. They look spooky. I 110 00:07:45,840 --> 00:07:50,240 Speaker 1: haven't seen them either, But I mean we're entering into 111 00:07:50,400 --> 00:07:55,200 Speaker 1: the spooky season, so that might be a good for 112 00:07:55,560 --> 00:07:59,240 Speaker 1: dishes I could make. Yeah, not for me, not for you, 113 00:08:00,240 --> 00:08:04,440 Speaker 1: but I'll keep an eye out. I'll keep an eye out. 114 00:08:06,680 --> 00:08:09,720 Speaker 1: The flavor on bell peppers tends to be fairly mild. 115 00:08:09,760 --> 00:08:13,320 Speaker 1: They're often used more for color or texture or structure 116 00:08:13,720 --> 00:08:17,720 Speaker 1: than is like a primary flavor in dishes. When they're fresh, 117 00:08:17,760 --> 00:08:20,600 Speaker 1: they add a lot of crunch to stuff like salads, 118 00:08:20,720 --> 00:08:23,760 Speaker 1: or can be sliced and eaten with dips and yeah, 119 00:08:23,760 --> 00:08:27,080 Speaker 1: they cooked down soft and a little bit saucy, and 120 00:08:27,160 --> 00:08:29,960 Speaker 1: so they're added to all kinds of stews and sauces 121 00:08:30,000 --> 00:08:33,240 Speaker 1: and rice dishes. Um. They're also big and sturdy enough 122 00:08:33,240 --> 00:08:37,520 Speaker 1: that they're sometimes had and stuffed with right savory fillings 123 00:08:37,679 --> 00:08:40,880 Speaker 1: and then baked. Uh. Can also be cooked down um 124 00:08:40,920 --> 00:08:43,960 Speaker 1: and or pickled for use as a condiment, adding color 125 00:08:44,080 --> 00:08:48,079 Speaker 1: and sweetness to sandwiches or finished dishes. And the seasoning 126 00:08:48,120 --> 00:08:51,760 Speaker 1: paprika right is usually made from bell peppers that have 127 00:08:51,840 --> 00:08:55,200 Speaker 1: been roasted and dried. But that's a whole separate episode. 128 00:08:55,240 --> 00:08:58,920 Speaker 1: You can see that one for so much more about that. Indeed, 129 00:08:58,960 --> 00:09:05,280 Speaker 1: you can, well what about the nutrition. You know, by themselves, 130 00:09:05,360 --> 00:09:08,199 Speaker 1: bell peppers are pretty good for you. They're mostly water 131 00:09:08,480 --> 00:09:12,160 Speaker 1: and fiber, so they're low in calories and can add 132 00:09:12,160 --> 00:09:14,080 Speaker 1: a lot of color and ah and a little bit 133 00:09:14,080 --> 00:09:17,440 Speaker 1: of sweetness and tang nous to your dishes for a 134 00:09:17,480 --> 00:09:21,040 Speaker 1: low caloric buck. Um. You know, it's got an okay 135 00:09:21,040 --> 00:09:23,920 Speaker 1: spread of vitamins and minerals, lots of vitamin C, so 136 00:09:24,120 --> 00:09:26,440 Speaker 1: it will fill you up. But to help keep you going, 137 00:09:26,760 --> 00:09:29,199 Speaker 1: pair with a protein, maybe a little bit of fat. Yeah, 138 00:09:30,000 --> 00:09:34,320 Speaker 1: m hm mm hmmm. Uh, we do have some numbers 139 00:09:34,360 --> 00:09:38,520 Speaker 1: for you. China is the largest producer of bell peppers, 140 00:09:38,559 --> 00:09:41,960 Speaker 1: followed by Mexico, Turkey, Indonesia, and the US. UH. The 141 00:09:42,080 --> 00:09:45,040 Speaker 1: US produces a substantial amount of bell peppers, about one 142 00:09:45,080 --> 00:09:49,760 Speaker 1: point six billion pounds as of seventeen, but still we 143 00:09:49,800 --> 00:09:54,360 Speaker 1: import about thirty more in order to fulfill our love 144 00:09:54,400 --> 00:09:58,679 Speaker 1: and demand of this crop. It's estimated we consume about 145 00:09:58,840 --> 00:10:07,480 Speaker 1: two point two three billion pounds a lot. Yes, heck. Also, 146 00:10:07,760 --> 00:10:11,000 Speaker 1: we only export some five percent of what we grow 147 00:10:11,120 --> 00:10:14,600 Speaker 1: here in the United States. Meanwhile, over eight of what 148 00:10:14,640 --> 00:10:19,240 Speaker 1: we import is from Mexico, and per capita use in 149 00:10:19,280 --> 00:10:25,120 Speaker 1: the US was about eleven pounds of bell peppers and 150 00:10:25,120 --> 00:10:32,960 Speaker 1: they're pretty light weight, so that's eleven pounds of bell peppers. Heck. Wow, 151 00:10:33,760 --> 00:10:36,040 Speaker 1: some of some of y'all are really working over time 152 00:10:36,040 --> 00:10:40,080 Speaker 1: to make up for mine. Um. California and Florida produced 153 00:10:40,080 --> 00:10:43,679 Speaker 1: the most, though California produces about twice as much as Florida, 154 00:10:43,760 --> 00:10:47,400 Speaker 1: like nearly half of the total American crop, and as 155 00:10:47,480 --> 00:10:53,480 Speaker 1: of the American crop for the selling fresh market alone 156 00:10:54,240 --> 00:10:58,719 Speaker 1: was something approaching twelve thousand pounds a year, with a 157 00:10:58,800 --> 00:11:07,240 Speaker 1: value nearing a billion dollars. Wow. Uh. Guinness record of 158 00:11:07,280 --> 00:11:12,520 Speaker 1: the episode. The heaviest bell pepper that Guinness has has seen, 159 00:11:13,160 --> 00:11:16,960 Speaker 1: was recorded in in the UK, and the peppering question 160 00:11:17,120 --> 00:11:22,360 Speaker 1: weighed one pound ten ounces or seven and thirty eight grams. Uh. 161 00:11:22,440 --> 00:11:24,319 Speaker 1: It looked to be like, I don't know, like a 162 00:11:24,360 --> 00:11:28,120 Speaker 1: little bit smaller than a soccer ball, okay, but like 163 00:11:28,160 --> 00:11:32,480 Speaker 1: about that size ish, I mean, that's calling to be stuffed. 164 00:11:32,520 --> 00:11:36,480 Speaker 1: I gotta say, oh right, I didn't read about what 165 00:11:36,559 --> 00:11:38,480 Speaker 1: happened to it, but I know that the guy who 166 00:11:38,520 --> 00:11:45,000 Speaker 1: grew it has several other vegetable growing related records. Wow, 167 00:11:45,840 --> 00:11:52,960 Speaker 1: you find your right right. I think that there is 168 00:11:52,960 --> 00:11:56,600 Speaker 1: a sweet pepper festival in Italy, like up in the 169 00:11:56,640 --> 00:12:00,880 Speaker 1: Piedmont every August, sort of between like her In and Milan. 170 00:12:01,720 --> 00:12:08,560 Speaker 1: There's a tennis tournament with belchers the bell peppers, a 171 00:12:08,679 --> 00:12:14,680 Speaker 1: regular tennis tournaments, the bell pepper festival. Alright, but I 172 00:12:14,720 --> 00:12:20,920 Speaker 1: like where you were going. I guess it'd be hard 173 00:12:20,920 --> 00:12:24,720 Speaker 1: for the bell pepper to hold up. But well, A 174 00:12:24,760 --> 00:12:30,680 Speaker 1: freshman survey from found that people liked bell peppers that 175 00:12:30,760 --> 00:12:36,560 Speaker 1: were like not green bell peppers um and five of 176 00:12:36,640 --> 00:12:39,760 Speaker 1: six people actually preferred bell peppers that weren't green bell 177 00:12:39,840 --> 00:12:42,360 Speaker 1: peppers and This was sort of at the time seen 178 00:12:42,480 --> 00:12:47,960 Speaker 1: as like, oh, they weren't green peppers were more available, right, 179 00:12:48,240 --> 00:12:51,640 Speaker 1: people really preferred like red, yellow, orange, what have you. 180 00:12:52,120 --> 00:12:54,360 Speaker 1: I don't know how scientific that was, but it really 181 00:12:54,440 --> 00:12:57,959 Speaker 1: cracked me up. Um. And this was around the time 182 00:12:57,960 --> 00:13:02,040 Speaker 1: that people's interest in bell peppers that weren't green really 183 00:13:02,080 --> 00:13:05,080 Speaker 1: shot up here in the US. So, I don't know, 184 00:13:05,440 --> 00:13:08,600 Speaker 1: this is probably not a current thing that is still 185 00:13:08,640 --> 00:13:10,360 Speaker 1: an opinion held by a lot of people, but it 186 00:13:10,480 --> 00:13:14,440 Speaker 1: just it made me laugh. People were like, I want 187 00:13:14,480 --> 00:13:18,120 Speaker 1: this red one or orange runner. Not the green one though, No, 188 00:13:18,600 --> 00:13:24,400 Speaker 1: never the green one. No, is pretty high. I feel 189 00:13:24,400 --> 00:13:30,800 Speaker 1: like I most of my early exposure too, not green 190 00:13:30,840 --> 00:13:36,840 Speaker 1: bell pepper was for like chili and stuff, mum, and 191 00:13:36,880 --> 00:13:38,880 Speaker 1: I didn't really know that there was a taste difference, 192 00:13:38,880 --> 00:13:42,760 Speaker 1: but it was always it felt like they always popped 193 00:13:42,840 --> 00:13:52,439 Speaker 1: up in chili recipes for me, and they seemed fancier. Sure, yeah, yeah, 194 00:13:52,720 --> 00:13:59,120 Speaker 1: I remember when when differently colored peppers seemed quite fancy. 195 00:13:59,679 --> 00:14:04,560 Speaker 1: Keeping they are so interesting. It's like, oh no, we 196 00:14:04,640 --> 00:14:08,680 Speaker 1: just let it ripen and people will pay more for it. Weird, okay, cool? Yeah, 197 00:14:08,760 --> 00:14:15,920 Speaker 1: all right, well, all right, we do have quite a 198 00:14:15,920 --> 00:14:19,480 Speaker 1: bit of history of people really digging peppers of many colors. 199 00:14:19,840 --> 00:14:22,520 Speaker 1: We do, and we will get into that as soon 200 00:14:22,560 --> 00:14:23,920 Speaker 1: as we get back from a quick break. For a 201 00:14:23,960 --> 00:14:35,680 Speaker 1: word from our sponsors, and we're back. Thank you sponsored, Yes, 202 00:14:35,760 --> 00:14:41,080 Speaker 1: thank you. So bell peppers most likely originated in what 203 00:14:41,200 --> 00:14:44,600 Speaker 1: is now Mexico and Central and South America. UM, and 204 00:14:44,680 --> 00:14:48,120 Speaker 1: people in those areas cultivated them or a pepper similar 205 00:14:48,160 --> 00:14:52,880 Speaker 1: to them, um at least over nine thousand years ago. Uh. 206 00:14:53,080 --> 00:14:57,120 Speaker 1: Some of the earliest fossil evidence of these peppers traces 207 00:14:57,160 --> 00:15:00,360 Speaker 1: back to Ecuador and is over six thousand years souls 208 00:15:01,320 --> 00:15:07,240 Speaker 1: mm hmmm uh. Since at least seven thousand, bell peppers 209 00:15:07,280 --> 00:15:10,520 Speaker 1: have been a staple of the diet for people's in 210 00:15:10,920 --> 00:15:16,560 Speaker 1: these regions. Yeah, or perhaps chili peppers more widely, but yes, 211 00:15:16,800 --> 00:15:21,520 Speaker 1: but a range of sweet and spicy peppers. Yes, indeed, 212 00:15:22,280 --> 00:15:25,480 Speaker 1: and as discussed in our black Pepper episode, the name 213 00:15:26,600 --> 00:15:30,160 Speaker 1: is widely believed to have come from Columbus and crew 214 00:15:31,400 --> 00:15:34,760 Speaker 1: who were scouring the globe for spices, including black pepper. 215 00:15:35,840 --> 00:15:39,760 Speaker 1: And so the heat and or bite of these pepper 216 00:15:39,840 --> 00:15:43,800 Speaker 1: crops like bell peppers, um, we're similar in their minds 217 00:15:43,880 --> 00:15:46,760 Speaker 1: to the bite of black pepper. So here we are 218 00:15:48,360 --> 00:15:53,360 Speaker 1: yep pretty much. Um. Columbus transported several types of peppers 219 00:15:53,480 --> 00:15:56,800 Speaker 1: from the America's back to Europe, where they were a 220 00:15:56,880 --> 00:16:01,440 Speaker 1: pretty big hit fairly quickly. By the mid seventeenth century, 221 00:16:01,480 --> 00:16:04,480 Speaker 1: they were being widely grown in Middle and Southern Europe, 222 00:16:04,520 --> 00:16:08,280 Speaker 1: and we're used both as a food um almost um, 223 00:16:08,400 --> 00:16:13,600 Speaker 1: often almost like a spice, but also medicinally. These varieties 224 00:16:13,640 --> 00:16:16,520 Speaker 1: of peppers were also introduced via trade routes from South 225 00:16:16,560 --> 00:16:20,200 Speaker 1: America to Asia and Africa by the sixteenth century, where 226 00:16:20,720 --> 00:16:24,120 Speaker 1: they were pretty readily incorporated into a whole host of 227 00:16:24,160 --> 00:16:29,080 Speaker 1: dishes um as well. There are several written mentions of 228 00:16:29,280 --> 00:16:32,560 Speaker 1: bell peppers in the Americas between the late sixteen hundreds 229 00:16:32,560 --> 00:16:35,320 Speaker 1: and mid eighteen hundreds, including one that indicates it was 230 00:16:35,400 --> 00:16:39,840 Speaker 1: being commercially grown in New Mexico by sixteen hundred. An 231 00:16:39,880 --> 00:16:43,880 Speaker 1: English pirate wrote about observing them in Panama in sixteen nine. 232 00:16:45,120 --> 00:16:50,400 Speaker 1: Yeah another author mentioned that bell peppers were popular for 233 00:16:50,480 --> 00:16:55,480 Speaker 1: pickling in Jamaica by one um and also were a 234 00:16:55,520 --> 00:17:01,240 Speaker 1: big part of this drink condiment situation UM. By eight 235 00:17:01,800 --> 00:17:05,880 Speaker 1: bell peppers were recorded in the Philippines and it had 236 00:17:06,040 --> 00:17:09,520 Speaker 1: local names in both China and Japan UM which a 237 00:17:09,560 --> 00:17:12,120 Speaker 1: lot of historians argument that they had kind of been 238 00:17:12,119 --> 00:17:16,600 Speaker 1: there for a while. Um. Another source indicates it was 239 00:17:16,640 --> 00:17:22,359 Speaker 1: present in Bermuda by at least nineteen eighteen. But yeah, 240 00:17:22,400 --> 00:17:26,560 Speaker 1: Tracing the history of world trade can be tricky, often 241 00:17:26,720 --> 00:17:32,120 Speaker 1: is very infuriating. But historians think that some of the 242 00:17:32,160 --> 00:17:37,080 Speaker 1: North American favorite varieties of bell peppers were derived in 243 00:17:37,080 --> 00:17:41,680 Speaker 1: India in seventeen fifty nine and then introduced here via 244 00:17:41,720 --> 00:17:45,440 Speaker 1: trade routes. So left South America, went to India, Yeah, 245 00:17:45,600 --> 00:17:48,440 Speaker 1: developed for a few hundred years there, and then got 246 00:17:48,440 --> 00:17:52,359 Speaker 1: back here exactly. Yeah, and and there really is. This 247 00:17:52,400 --> 00:17:55,040 Speaker 1: is one of the ones where, um, there's such a 248 00:17:55,240 --> 00:17:58,800 Speaker 1: lot of confusion about where things were coming from and 249 00:17:59,119 --> 00:18:02,760 Speaker 1: where they had originated that right, Like you wound up 250 00:18:02,800 --> 00:18:07,320 Speaker 1: having people in Europe thinking that bell peppers were native 251 00:18:07,520 --> 00:18:17,520 Speaker 1: to parts of Africa or Asia. Rend that was not correct, Nope. Yeah, 252 00:18:17,560 --> 00:18:19,440 Speaker 1: and so a lot of the writing about them, when 253 00:18:19,440 --> 00:18:22,000 Speaker 1: you start digging into the history, you're like, oh, that's 254 00:18:22,040 --> 00:18:26,120 Speaker 1: not okay, alright, cool. Yeah. It was definitely the one 255 00:18:26,160 --> 00:18:28,520 Speaker 1: where it was like, okay, so that the whole thing 256 00:18:28,520 --> 00:18:34,600 Speaker 1: I just read alright inaccurate, is inaccurate, but interesting, Yes, 257 00:18:34,680 --> 00:18:38,840 Speaker 1: it's worth mentioning sure, but was working off of not 258 00:18:39,000 --> 00:18:45,600 Speaker 1: correct information. Yeah, for sure. There is record of in 259 00:18:45,720 --> 00:18:49,399 Speaker 1: eighty six the spotanist by the name of Grant Thorburn. 260 00:18:49,960 --> 00:18:53,679 Speaker 1: It's a great name. He was offering the seeds of 261 00:18:53,720 --> 00:18:58,840 Speaker 1: a varietal of peppers called bell peppers for sale here 262 00:18:58,880 --> 00:19:05,000 Speaker 1: in the United States. Yes, and then uh edition of 263 00:19:05,040 --> 00:19:09,080 Speaker 1: the original Boston Cooking School cookbook by Fanny Merritt Farmer 264 00:19:09,200 --> 00:19:13,520 Speaker 1: included an early written recipe for stuffed peppers, which were 265 00:19:13,560 --> 00:19:19,479 Speaker 1: sometimes called pepper cases. Yes, so good. And let me 266 00:19:19,560 --> 00:19:23,040 Speaker 1: tell you I found some really fun recipes for stuff 267 00:19:23,040 --> 00:19:26,080 Speaker 1: peppers doing this research. It was a whole phase for America. 268 00:19:26,800 --> 00:19:29,040 Speaker 1: We were putting all kinds of things in peppers. It 269 00:19:29,119 --> 00:19:32,040 Speaker 1: was kind of like aspect level of what can we 270 00:19:32,080 --> 00:19:35,760 Speaker 1: put in this? Yeah, this is the fanciest possible way 271 00:19:35,800 --> 00:19:40,280 Speaker 1: to serve anything. Yes, I love it. Please, that's a 272 00:19:40,359 --> 00:19:42,520 Speaker 1: rabbit hole that I recommend, and hopefully we can come 273 00:19:42,520 --> 00:19:45,600 Speaker 1: back and revisit it because it was very delightful. I 274 00:19:45,600 --> 00:19:47,040 Speaker 1: I do. That is one of the things that I 275 00:19:47,119 --> 00:19:50,280 Speaker 1: missed the most about not eating bell peppers and those 276 00:19:50,359 --> 00:19:55,720 Speaker 1: in like stuffed paublanos like man like oriana is so good. Anyway. 277 00:19:55,760 --> 00:20:00,680 Speaker 1: Okay okay, okay um. By the nineteen twenties, a variety 278 00:20:00,800 --> 00:20:05,760 Speaker 1: called the California Wonder Bell was gaining popularity, and it 279 00:20:05,760 --> 00:20:09,320 Speaker 1: would wind up being like pretty much the standard, like 280 00:20:09,440 --> 00:20:13,879 Speaker 1: big old, blocky red bell pepper in supermarkets for the 281 00:20:13,920 --> 00:20:18,920 Speaker 1: rest of the nine hundreds. Yeah. Um. And then around 282 00:20:18,920 --> 00:20:22,480 Speaker 1: this time, speaking of popular, bell peppers were quite popular 283 00:20:22,520 --> 00:20:24,800 Speaker 1: in the southern United States, and there was a bit 284 00:20:24,840 --> 00:20:28,479 Speaker 1: of a race for proprietary breeds that further complicates all 285 00:20:28,520 --> 00:20:33,360 Speaker 1: of this history and research. Um. They were a popular 286 00:20:33,440 --> 00:20:37,280 Speaker 1: hot house and garden plant, depending on the environmental conditions. 287 00:20:37,760 --> 00:20:39,800 Speaker 1: And they were pickled. Yes, that was pretty That was 288 00:20:39,840 --> 00:20:42,080 Speaker 1: a pretty popular way to enjoy them. But they were 289 00:20:42,080 --> 00:20:44,879 Speaker 1: also enjoyed in salads. I saw a lot of recipes 290 00:20:44,920 --> 00:20:50,360 Speaker 1: for bell pepper salad. Yeah. Some were grown as ornamentals. 291 00:20:50,359 --> 00:20:53,879 Speaker 1: And I never really confirmed it anywhere, but I think 292 00:20:54,600 --> 00:20:57,679 Speaker 1: a lot of sources said the name came from the 293 00:20:57,720 --> 00:21:01,560 Speaker 1: bell just the shape of a bill. Yeah, that's I 294 00:21:01,600 --> 00:21:04,520 Speaker 1: couldn't track down anything more concrete than that either, m 295 00:21:04,760 --> 00:21:08,159 Speaker 1: hm h. And then speaking of another episode that we 296 00:21:08,200 --> 00:21:11,679 Speaker 1: have to come back to. Um. Chef Paul Perdome is 297 00:21:11,760 --> 00:21:15,480 Speaker 1: often credited with popularizing the term not the actually make sure, 298 00:21:15,720 --> 00:21:21,720 Speaker 1: but the term Holy Trinity, referring to Louisiana's answer to 299 00:21:21,920 --> 00:21:26,440 Speaker 1: France's Mere pois, which is, so, the Holy Trinity is 300 00:21:26,480 --> 00:21:29,159 Speaker 1: a mix of onion, celery, and bell pepper that is 301 00:21:29,200 --> 00:21:33,400 Speaker 1: at the heart of so many of Louisiana's iconic dishes. Um. 302 00:21:33,440 --> 00:21:40,119 Speaker 1: So the Holy Trinity. Yeah, the whole thing. Also a 303 00:21:40,119 --> 00:21:46,119 Speaker 1: whole thing also yes, um. According to to the sources 304 00:21:46,200 --> 00:21:48,879 Speaker 1: I was looking at, this term holy Trinity was a 305 00:21:48,920 --> 00:21:51,520 Speaker 1: nod to the Roman Catholic roots of some of the 306 00:21:51,560 --> 00:21:55,800 Speaker 1: first Europeans to arrive to Louisiana. Um. Bell peppers were 307 00:21:55,840 --> 00:21:58,159 Speaker 1: widely grown and available in the area at the time 308 00:21:58,520 --> 00:22:02,160 Speaker 1: and had been for a while. So um they replaced 309 00:22:02,240 --> 00:22:07,040 Speaker 1: the typical carrots used in similar European trinities, including perhaps 310 00:22:07,080 --> 00:22:10,879 Speaker 1: particularly frances and Spain's, where many of these early Europeans 311 00:22:10,880 --> 00:22:13,879 Speaker 1: were from. So they were trying to recreate their version 312 00:22:14,520 --> 00:22:18,240 Speaker 1: of the Holy Trinity. But they couldn't get carrots, perhaps 313 00:22:18,720 --> 00:22:22,080 Speaker 1: so they add in the bell pepper instead, something also 314 00:22:22,200 --> 00:22:29,359 Speaker 1: colorful and flavorful, um, but more locally available. Exactly in 315 00:22:29,600 --> 00:22:33,000 Speaker 1: the past twenty years or so, I couldn't find a 316 00:22:33,000 --> 00:22:37,520 Speaker 1: good reason for why. I assume it's technology basically, just 317 00:22:38,200 --> 00:22:40,880 Speaker 1: and I wrote in here like technology, question mark, question mark, 318 00:22:40,960 --> 00:22:47,919 Speaker 1: question mark. But yeah, it's something has allowed the acreage 319 00:22:48,040 --> 00:22:51,840 Speaker 1: devoted to bell peppers to decrease by about a third, 320 00:22:52,800 --> 00:22:58,120 Speaker 1: while yields have been increased by about a third, So 321 00:22:58,480 --> 00:23:02,240 Speaker 1: more peppers on less space. I don't know. I don't 322 00:23:02,280 --> 00:23:04,400 Speaker 1: know if it's varietals. I don't know if it's growing techniques. 323 00:23:04,440 --> 00:23:06,560 Speaker 1: I don't know if it's technology. I don't know if 324 00:23:06,600 --> 00:23:10,000 Speaker 1: it's global warming. It could be could be any number 325 00:23:10,040 --> 00:23:14,879 Speaker 1: of or any combination of things. It's true. It's true. 326 00:23:15,000 --> 00:23:19,680 Speaker 1: I mean clearly apart from you, Lauren Ala, Who've got 327 00:23:19,680 --> 00:23:25,159 Speaker 1: a big taste room here, so I can confidently say 328 00:23:25,200 --> 00:23:29,640 Speaker 1: that they are in an absolutely shocking number of products 329 00:23:29,640 --> 00:23:35,160 Speaker 1: and dishes. Um, it's true. It's true, because I can't 330 00:23:35,160 --> 00:23:36,720 Speaker 1: not think of you when I see it now, and 331 00:23:36,720 --> 00:23:45,760 Speaker 1: I'm not that one. It's I definitely I'm pretty hypoglycemic, 332 00:23:45,800 --> 00:23:48,320 Speaker 1: and when my blood sugar drops, I I get I 333 00:23:48,359 --> 00:23:54,439 Speaker 1: get very emotional sometimes. And uh, I have definitely just 334 00:23:54,600 --> 00:23:58,640 Speaker 1: been like hungry and tired and like and just wept 335 00:23:58,960 --> 00:24:03,240 Speaker 1: into a freezer case because I couldn't find a frozen 336 00:24:03,320 --> 00:24:06,320 Speaker 1: meal that didn't have Bell Peppers in it, and all 337 00:24:06,359 --> 00:24:09,359 Speaker 1: I wanted to do was like go home and microwave 338 00:24:09,440 --> 00:24:18,359 Speaker 1: something fast immediately. Yeah, it was okay, I wound up 339 00:24:18,359 --> 00:24:26,640 Speaker 1: getting food. Don't worry. I thought, I'm fine. But it's 340 00:24:26,640 --> 00:24:30,680 Speaker 1: a struggle. It's a struggle, for sure, it is. It's hey, 341 00:24:30,760 --> 00:24:34,120 Speaker 1: we all have we all have our struggles. That's like 342 00:24:34,160 --> 00:24:36,840 Speaker 1: in the grand scheme of the universe. Like that's just fine, 343 00:24:37,000 --> 00:24:42,040 Speaker 1: I I do. Okay, I have to say I am 344 00:24:42,119 --> 00:24:45,520 Speaker 1: excited for you, and also I feel kind of guilty, 345 00:24:45,560 --> 00:24:47,399 Speaker 1: but I am excited for you to read my the 346 00:24:47,440 --> 00:24:52,920 Speaker 1: punt ideas I have for this episode. Oh no, all right, great, great, 347 00:24:52,960 --> 00:24:57,040 Speaker 1: looking forward to it as always. You know, only the 348 00:24:57,160 --> 00:25:00,520 Speaker 1: best of friends can make Bell Pepper fun this together, 349 00:25:00,720 --> 00:25:05,840 Speaker 1: That's what I say. All right, Well, I think that's 350 00:25:05,880 --> 00:25:07,880 Speaker 1: what we have to say about Bell Peppers for now. 351 00:25:08,480 --> 00:25:11,840 Speaker 1: It is. We do have some listener mail for you, though, 352 00:25:11,880 --> 00:25:13,439 Speaker 1: and we're going to get into that as soon as 353 00:25:13,480 --> 00:25:15,080 Speaker 1: we get back from one more quick break for a 354 00:25:15,080 --> 00:25:26,520 Speaker 1: word from our sponsors, and we're back thank you sponsored, yes, 355 00:25:26,600 --> 00:25:39,360 Speaker 1: thank you, and we're backwards for whom the Bell Pepper tools. Okay, 356 00:25:39,440 --> 00:25:41,439 Speaker 1: I was like I was like, are we are we 357 00:25:41,520 --> 00:25:47,120 Speaker 1: hulking out? Like what? Okay? So Bell Pepper Hulk could 358 00:25:47,119 --> 00:25:51,880 Speaker 1: be a thing, Okay, multiple it was working on different levels, 359 00:25:51,960 --> 00:25:56,080 Speaker 1: perhaps not purposefully, but no, that's okay. That's the thing 360 00:25:56,080 --> 00:25:58,080 Speaker 1: about art to you put your art out into the 361 00:25:58,119 --> 00:26:02,080 Speaker 1: world and and people inter at it, and that's that's 362 00:26:02,119 --> 00:26:07,200 Speaker 1: lovely exactly. You bring a piece of yourself to the interpretation. Yes, 363 00:26:07,680 --> 00:26:10,720 Speaker 1: that's what it is. Um listeners, please right in. How 364 00:26:10,720 --> 00:26:19,840 Speaker 1: did you interpret that? Kelly wrote, I'm listening to your 365 00:26:19,840 --> 00:26:22,679 Speaker 1: listener mail thirteen episode, and I was just chuckling to 366 00:26:22,720 --> 00:26:25,280 Speaker 1: myself about the rice cooker emails and your comments about 367 00:26:25,280 --> 00:26:27,680 Speaker 1: how most of the time you don't bother to rinse rice, 368 00:26:27,920 --> 00:26:30,760 Speaker 1: but some of your letter writers insisted on how important 369 00:26:30,800 --> 00:26:34,119 Speaker 1: it is. Just chiving in to offer my two cents, 370 00:26:34,200 --> 00:26:36,080 Speaker 1: and I have no skin in the game. I do 371 00:26:36,200 --> 00:26:39,239 Speaker 1: not come from a rice culture myself. Both ways of 372 00:26:39,280 --> 00:26:43,240 Speaker 1: doing it are potentially right depending on what you're aiming for, 373 00:26:43,359 --> 00:26:47,240 Speaker 1: and different cultures have cherished traditions and strongly held opinions 374 00:26:47,280 --> 00:26:51,480 Speaker 1: about their preferred methods. If you're aiming for rice with fluffy, 375 00:26:51,640 --> 00:26:54,840 Speaker 1: separate grains, then rinsing is a good idea, it washes 376 00:26:54,880 --> 00:26:57,359 Speaker 1: the start off the surface of the rice. If, on 377 00:26:57,440 --> 00:26:59,840 Speaker 1: the other hand, you want rice with some stickiness so 378 00:27:00,000 --> 00:27:02,399 Speaker 1: at the grains clumped together a little bit, that starch 379 00:27:02,440 --> 00:27:04,920 Speaker 1: will help you achieve that, So you would only want 380 00:27:04,920 --> 00:27:08,800 Speaker 1: to rinse it lightly or not at all. Oh, there 381 00:27:08,840 --> 00:27:11,720 Speaker 1: you go, Yes, thank you. I knew that there was 382 00:27:11,760 --> 00:27:14,600 Speaker 1: something specific about the rinsing versus not rinsing that I 383 00:27:14,640 --> 00:27:17,360 Speaker 1: was forgetting about, and that is it. There you go, 384 00:27:17,760 --> 00:27:21,560 Speaker 1: There you go. For some reason, I feel like there's 385 00:27:21,600 --> 00:27:25,040 Speaker 1: been a lot of argument and debate and confusion and 386 00:27:25,080 --> 00:27:26,840 Speaker 1: perhaps if you're hungering around this for some reason, I 387 00:27:26,880 --> 00:27:28,760 Speaker 1: thought I had to do with the arsenic I thought 388 00:27:28,800 --> 00:27:32,880 Speaker 1: that's why you were supposed to rinse it, which says 389 00:27:32,960 --> 00:27:38,000 Speaker 1: a lot about me being like, nah, wow, yeah, I'm 390 00:27:38,040 --> 00:27:40,560 Speaker 1: not We would have to I would have to do 391 00:27:40,640 --> 00:27:43,560 Speaker 1: more more reading about it. I do think that is 392 00:27:44,000 --> 00:27:45,679 Speaker 1: true or not. I think some people say that, but 393 00:27:45,720 --> 00:27:47,760 Speaker 1: that also makes sense with the starch. I've heard that. 394 00:27:48,600 --> 00:27:52,520 Speaker 1: I've heard that too. Um, so it sounds like you know, 395 00:27:54,320 --> 00:27:58,280 Speaker 1: there's there's different reasons and methods and traditions, as you say, 396 00:27:58,400 --> 00:28:04,600 Speaker 1: so would be okay to pursue pursue the method that 397 00:28:04,640 --> 00:28:07,080 Speaker 1: you're looking for in your particular dish that you're trying 398 00:28:07,080 --> 00:28:11,160 Speaker 1: to make. Now I want to like run some experiments. Okay, okay, yes. 399 00:28:13,320 --> 00:28:17,399 Speaker 1: Uh Michael followed up after his last email that we 400 00:28:17,440 --> 00:28:21,959 Speaker 1: read on here about that amazing sounding a pea yucky 401 00:28:22,040 --> 00:28:26,120 Speaker 1: on a gary Yeah everyone remember that. Um yeah. And 402 00:28:26,680 --> 00:28:30,879 Speaker 1: at the time of that listener mail, uh Michael had COVID. 403 00:28:31,160 --> 00:28:35,680 Speaker 1: So okay intro here we are, though, he said, thank 404 00:28:35,720 --> 00:28:38,480 Speaker 1: you so much for boosting the positive vibes in my 405 00:28:38,600 --> 00:28:41,840 Speaker 1: COVID afflicted heart. It was just what my soul needed, 406 00:28:42,000 --> 00:28:45,680 Speaker 1: even more than soul comforting food. I had been gifted 407 00:28:45,840 --> 00:28:49,680 Speaker 1: soul comforting people like a warm chicken soup made with 408 00:28:50,000 --> 00:28:52,800 Speaker 1: long simmered bone broth and fresh vegetables, or a good 409 00:28:52,800 --> 00:28:56,120 Speaker 1: bowl of That's what you two are. And I'm sure 410 00:28:56,160 --> 00:28:58,240 Speaker 1: I'm not the only one for whom you are soul 411 00:28:58,480 --> 00:29:04,120 Speaker 1: comforting people. Just a side note, and also thank you 412 00:29:06,320 --> 00:29:10,400 Speaker 1: all right, uh, just a side note. You gave me 413 00:29:10,480 --> 00:29:14,240 Speaker 1: more than a little seed lit of an idea. You see. 414 00:29:14,400 --> 00:29:17,400 Speaker 1: A few days earlier, I had been randomly listening to 415 00:29:17,520 --> 00:29:20,000 Speaker 1: past episodes, and I happened to listen to the Paea 416 00:29:20,040 --> 00:29:25,200 Speaker 1: episode from January. This was while I was planning the menu, 417 00:29:25,280 --> 00:29:27,400 Speaker 1: so I quickly took note that I wanted to do 418 00:29:27,440 --> 00:29:29,760 Speaker 1: a paya based dish but wasn't sure how to make 419 00:29:29,800 --> 00:29:34,680 Speaker 1: it Spanish Asian local Hawaiian fusion. Then I heard the 420 00:29:34,720 --> 00:29:38,080 Speaker 1: on a Geary episode and the two ideas immediately took 421 00:29:38,080 --> 00:29:41,200 Speaker 1: shape together the moment you talked about Yucky on a Geary, 422 00:29:41,280 --> 00:29:43,800 Speaker 1: So I really do owe it to you for the idea. 423 00:29:44,120 --> 00:29:46,280 Speaker 1: This is something I love about Savor. When I need 424 00:29:46,280 --> 00:29:49,160 Speaker 1: to be inspired, sometimes all I need is to hop 425 00:29:49,160 --> 00:29:53,280 Speaker 1: around the archive and listen to you. Next, when Annie 426 00:29:53,400 --> 00:29:55,959 Speaker 1: or Lauren even decides to give it a go and 427 00:29:56,040 --> 00:29:58,200 Speaker 1: make on a Geary, feel free to reach out to me. 428 00:29:58,480 --> 00:30:00,520 Speaker 1: You must already have a lot of y E and 429 00:30:00,600 --> 00:30:03,400 Speaker 1: Japan contacts, but I want to make myself available for 430 00:30:03,440 --> 00:30:06,760 Speaker 1: any questions you have or ideas you want to try. 431 00:30:07,360 --> 00:30:10,760 Speaker 1: Imagine making the basic on a Geary and Missubi, then 432 00:30:10,960 --> 00:30:13,520 Speaker 1: moving on to add different feelings or toppings, and then 433 00:30:13,520 --> 00:30:16,160 Speaker 1: taking the next step in taking rice dishes from other 434 00:30:16,200 --> 00:30:19,080 Speaker 1: culinary traditions from around the world and turning them into 435 00:30:19,080 --> 00:30:22,240 Speaker 1: own a Geary or Missubi. You could be Atlanta's own 436 00:30:22,280 --> 00:30:25,760 Speaker 1: a Geary pioneer blazing into new horizons in the on 437 00:30:25,920 --> 00:30:29,920 Speaker 1: A Geary verse and beyond. Also as a D and 438 00:30:29,960 --> 00:30:34,640 Speaker 1: D player since the days of a D N d UM. 439 00:30:34,680 --> 00:30:37,160 Speaker 1: Please keep up the D and D talk and references. 440 00:30:37,440 --> 00:30:40,760 Speaker 1: I love and appreciate them. If the podcast is this fun, 441 00:30:40,960 --> 00:30:43,480 Speaker 1: I can't begin to fathom how fun your game sessions 442 00:30:43,560 --> 00:30:47,040 Speaker 1: must be. Finally, if you ever make it out here 443 00:30:47,080 --> 00:30:50,120 Speaker 1: again and would like to have another food loving, culinary 444 00:30:50,160 --> 00:30:54,760 Speaker 1: anthropology and food science interested resource slash guide slash friend around, 445 00:30:55,160 --> 00:30:57,880 Speaker 1: please know that you're welcome back to our islands and 446 00:30:58,040 --> 00:31:00,800 Speaker 1: know that you can call on me. Thank you, by 447 00:31:00,800 --> 00:31:03,240 Speaker 1: the way, for the incredible attention you pay in cultural 448 00:31:03,280 --> 00:31:06,360 Speaker 1: sensitivity and respect to our culture. We hear it, we 449 00:31:06,440 --> 00:31:11,760 Speaker 1: see it, and we appreciate you for it. Oh. I 450 00:31:11,920 --> 00:31:17,160 Speaker 1: just like the nicest tech and email sir. Oh you Yes, 451 00:31:17,440 --> 00:31:20,640 Speaker 1: thank you so much for for listening and for writing 452 00:31:20,640 --> 00:31:25,560 Speaker 1: in and for cooking really amazing sounding food. Yes, yes, 453 00:31:25,920 --> 00:31:29,080 Speaker 1: and for comparing us to a bolafa. That's the nicest 454 00:31:29,080 --> 00:31:38,280 Speaker 1: compliment I've ever received. It's amazing. Yeah. Goodness right, all 455 00:31:38,840 --> 00:31:40,960 Speaker 1: all of you all are just the best you are 456 00:31:41,520 --> 00:31:45,440 Speaker 1: you are, and I I am I have been putting 457 00:31:45,480 --> 00:31:47,440 Speaker 1: it off, but I am about to embark on my 458 00:31:47,480 --> 00:31:49,200 Speaker 1: own a geary journey, and I like this idea of 459 00:31:49,200 --> 00:31:52,640 Speaker 1: the owning gear reverse. And now I'm thinking, I'm wondering. 460 00:31:53,760 --> 00:31:56,800 Speaker 1: My mind is expanding about what kind of topic like 461 00:31:56,840 --> 00:32:00,720 Speaker 1: feelings I could put in there. Yeah, to give it 462 00:32:00,760 --> 00:32:05,160 Speaker 1: a little Atlanta flare, oh lemon pepper wet on a geary. 463 00:32:05,400 --> 00:32:11,200 Speaker 1: Oh my gosh, that'd be amazing. I love it. So 464 00:32:11,280 --> 00:32:13,840 Speaker 1: it's it's cool. It's like the circle of savor because 465 00:32:14,520 --> 00:32:16,600 Speaker 1: we helped you come up with this idea. Now you're 466 00:32:16,640 --> 00:32:23,000 Speaker 1: giving us ideas and a lovely warm circle of delicious 467 00:32:23,040 --> 00:32:29,280 Speaker 1: food and uplifting each other, which I love, and mutual admiration. Yes, exactly, 468 00:32:30,040 --> 00:32:34,320 Speaker 1: Yes exactly. UM, well, yes, we do so much appreciate 469 00:32:34,960 --> 00:32:38,200 Speaker 1: hearing from you listeners. UM, I'm so happy to here 470 00:32:38,240 --> 00:32:41,280 Speaker 1: you love our D and D differences because they aren't 471 00:32:41,280 --> 00:32:47,080 Speaker 1: gonna stop. Uh and we really yes, thank you to 472 00:32:47,160 --> 00:32:50,480 Speaker 1: both of these listeners writing in for everyone who's written in. UH. 473 00:32:50,560 --> 00:32:52,320 Speaker 1: If you would like to write to us, that you can. 474 00:32:52,360 --> 00:32:55,240 Speaker 1: Our email is Hello at savor pod dot com. We're 475 00:32:55,280 --> 00:32:58,160 Speaker 1: also on social media. You can find us on Twitter, Facebook, 476 00:32:58,200 --> 00:33:00,720 Speaker 1: and Instagram at savor pod and we do hope to 477 00:33:00,720 --> 00:33:03,320 Speaker 1: hear from you. Savor is production of I heart Radio. 478 00:33:03,480 --> 00:33:05,720 Speaker 1: For more podcasts my heart Radio, you can visit the 479 00:33:05,760 --> 00:33:08,560 Speaker 1: i heart Radio app, Apple Podcasts, or wherever you listen 480 00:33:08,600 --> 00:33:10,960 Speaker 1: to your favorite shows. Thanks as always to our super 481 00:33:10,960 --> 00:33:14,240 Speaker 1: producers Dylan Fagin and Andrew Howard. Thanks to you for listening, 482 00:33:14,280 --> 00:33:15,960 Speaker 1: and we hope that lots more good things are coming 483 00:33:16,000 --> 00:33:24,200 Speaker 1: your way