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Speaker 1: Welcome to Stuff you Should Know, a production of iHeartRadio.

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Speaker 2: Hey, and welcome to the podcast. I'm Josh, and there's

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Speaker 2: Chuck and Jerry's here too. When you put the three

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Speaker 2: of us together, add a little miso, you got stuff

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Speaker 2: you should Know which rhymes with miso?

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Speaker 1: Oh boyd you rescued that one. I was on the

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Speaker 1: edge of my seat. I was like, where's this one going.

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Speaker 2: Yeah, well, you can always bring it back to rhyming. Yeah,

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Speaker 2: unless it doesn't rhyme, and then you got nothing.

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Speaker 1: Well, something that doesn't rhyme is rice and beans or

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Speaker 1: beans and rice?

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Speaker 2: And which way? Which way do you prefer to say it?

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Speaker 1: I've always said beans and rice.

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Speaker 2: Really I say the exact opposite. Hey, I say and

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Speaker 2: rice beans?

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Speaker 1: You dopest. So I think I was trying to figure

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Speaker 1: out why I thought of this one, because this was

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Speaker 1: my idea. We did an episode on rice last year

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Speaker 1: and just its you know, importance as a crop all

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Speaker 1: around the world. And I think maybe when I was

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Speaker 1: in Belize, I had a beans and rice dish and

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Speaker 1: it just got to me, got me thinking. I was like, man,

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Speaker 1: I feel like almost every country I've been to in

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Speaker 1: the West, and certainly every island and there's like some

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Speaker 1: version of beans and rice, and like, I was kind

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Speaker 1: of wondering what the deal was and why those that

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Speaker 1: the combination specifically of those two things was a thing.

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Speaker 1: And I guess out of this the idea was born.

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Speaker 2: That's a great idea. I'm glad you did. And I

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Speaker 2: definitely ate rice and beans for lunch today just from

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Speaker 2: dying all this. Oh yeah, I put together what we

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Speaker 2: had on hand. So I had pinto beans, yeah, mixed

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Speaker 2: with wild rice, which was actually really good.

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Speaker 1: Interesting combo it was.

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Speaker 2: I took a cue from Jerry and I actually added

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Speaker 2: a little miso to it, stirred it all together. That

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Speaker 2: helped really pull the room together. And then I put

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Speaker 2: some tuna on there on.

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Speaker 1: Top, oh tune on top. That's the joshuay.

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Speaker 2: I was like, what would I call this? And I

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Speaker 2: came up with a freehole importantes.

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Speaker 1: Did you really?

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Speaker 2: Oh no, that wasn't off the cuff, So yeah, I

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Speaker 2: guess I did.

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Speaker 1: Really, my favorite bean if I'm going to eat beans

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Speaker 1: and rice, is actually pinto beans. Although I'm not going

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Speaker 1: to turn my nose up at black beans or refried

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Speaker 1: or refried black or any of that stuff. I love

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Speaker 1: all that stuff, but I love pinto beans.

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Speaker 2: What about red beans?

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Speaker 1: I like red beans, okay, but I much much prefer

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Speaker 1: pinto beans like red beans. And rice isn't my favorite

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Speaker 1: out of the beans and rice dishes. And my favorite

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Speaker 1: rice far and away is and I don't know what

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Speaker 1: the word for it is or if there is one,

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Speaker 1: but the very very traditional Mexican rice that my friend

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Speaker 1: PJ makes and he's going to teach me. That's made

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Speaker 1: with like chicken stock and tomatoes hard. It's just it

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Speaker 1: sort of turns out a light brown orange color. Yeah,

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Speaker 1: and it's not clumpy or sticky. It's all like the

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Speaker 1: rice is very loose within each other. That's my favorite

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Speaker 1: kind of rice is that specific kind of Mexican rice.

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Speaker 2: It's almost like an orzo.

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Speaker 1: Yeah, but like other places, like the place down the

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Speaker 1: street has like a cilantro rice, which is really good,

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Speaker 1: but I like just that really traditional Mexican rice.

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Speaker 2: I know, I agree with you. One of the ironic things.

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Speaker 2: Dave helped us with this, and he pointed something out

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Speaker 2: that I hadn't really considered. You said that like everywhere

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Speaker 2: you've been to in the West or any island especially

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Speaker 2: has their own beans and rice dish, right, New Mexico

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Speaker 2: is what I always associate with, or it certainly initially

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Speaker 2: associated with rice and beans. And they actually don't have

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Speaker 2: a rice and beans dish. They just give you rice

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Speaker 2: and beans and that's actually the authentic way that Mexico

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Speaker 2: does it. They don't have like a national rice and

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Speaker 2: beans dish.

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Speaker 1: Yeah, that's a combined although let's be honest, it gets

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Speaker 1: on that plate. What are you doing. You're eating that

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Speaker 1: stuff together on one fourfold at a time.

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Speaker 2: But they stopped one step short. All they had to

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Speaker 2: do is come up with the name for mixing together

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Speaker 2: the rice and beans, and they would be like every

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Speaker 2: other Caribbean, Central and South American nation for sure.

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Speaker 1: And you know, we'll kind of hop around to these

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Speaker 1: in more detail. But like for instance, in Costa Rica,

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Speaker 1: a lot of time for breakfast, still have spotted rooster

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Speaker 1: or guyo pinto, and you know, everyone's a little different.

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Speaker 1: They have like an onion saute with bell peppers, black beans,

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Speaker 1: the rice from the day before, with some chop cilantro,

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Speaker 1: some eggs on the side. Nicaragua also has a version

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Speaker 1: of that as well, which is really good.

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Speaker 2: I bet me and and me went to Nicaragua, and

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Speaker 2: I don't remember having this, and I feel like we

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Speaker 2: really missed out. Oh really because it sounds really good.

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Speaker 1: Yeah. Jamaica of course has their rice and peas, which

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Speaker 1: is a little bit different. It's known as the Jamaican

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Speaker 1: Coat of Arms. And we definitely had rice and peas

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Speaker 1: in Jamaica. And they're talking about pigeon peas in this case.

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Speaker 2: Yeah, which is a kind of bean, not peas. Peas, yeah,

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Speaker 2: which no one likes. No one sane likes peas.

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Speaker 1: I love green peas, English peas, do you Yeah, I.

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Speaker 2: Do not like them. What's funny is Momo takes after

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Speaker 2: me because she will like eat her whole breakfast or

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Speaker 2: her whole dinner, and if there's a pea in it

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Speaker 2: and it's not mashed together with everything else, yeah, she

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Speaker 2: will just eat everything else, but that pea.

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Speaker 1: Do you make her own food or do you use

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Speaker 1: one of those like fresh food dog food things?

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Speaker 2: Oh umy cooks for a few times. Yeah, so she

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Speaker 2: gives her peas, but she'll mash them up.

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Speaker 1: Yeah that's good. You know, my buddy Justin, We talk

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Speaker 1: about Justin all the time. Now they put their dogs

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Speaker 1: on a raw foods diet, and they throw all kinds

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Speaker 1: of stuff in there. They'll have like they have chickens,

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Speaker 1: and so they'll throw the chicken eggs in there, and

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Speaker 1: the eggshells and just all sorts of stuff. And those

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Speaker 1: dogs are as like healthy and lemon shiny as I've

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Speaker 1: ever seen him.

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Speaker 2: I'm sure Mamma's food is cooked, it's not raw, But

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Speaker 2: she has a pretty great diet for sure.

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Speaker 1: Yeah, you should try their all thing, all right, sure,

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Speaker 1: I mean we should all try the raw thing. It's

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Speaker 1: really good for you, So, Chuck.

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Speaker 2: One of the biggest things that I learned in this

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Speaker 2: episode was that coolantro and cilantro are not just different

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Speaker 2: spellings for the same thing. Uh yeah, I did not

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Speaker 2: know that, did you You didn't? I think I did,

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Speaker 2: all right, Well, cilantro is what well at cilantro, everybody

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Speaker 2: knows cilantro. It tastes like dish soap. Coolantro is something

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Speaker 2: totally different. It looks different, it's a completely different plant,

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Speaker 2: but it's used as a spice or an herb. It's

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Speaker 2: got a pungent, garlicy taste and it just doesn't taste

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Speaker 2: anything like cilantro. But if you've ever had sofrido, which

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Speaker 2: is it, I guess almost like a seasoning as much

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Speaker 2: as it is a dish. Yeah, that that has culantro

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Speaker 2: in it.

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Speaker 1: Yeah, I like sofrido.

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Speaker 2: I do too, although at what's the place, the place,

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Speaker 2: the burrito place.

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Speaker 1: Chile Chipotle.

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Speaker 2: Yeah, there's Sofrido is all Tofu. So that's my really

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Speaker 2: only experience with sofriedo. I'm like, I kind of like this,

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Speaker 2: but not all that much.

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Speaker 1: It's because it's Tofu.

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Speaker 2: The reason I bring up safrido is because in Puerto

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Speaker 2: Rico that's a big part of their rice and beans,

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Speaker 2: actually rice and pigeon peas too. They call there's ros coandus.

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Speaker 1: Yeah, delicious. I've had that in Puerto Rico.

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Speaker 2: Boy, you've been all over, haven't you.

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Speaker 1: Well. I had never been to any Caribbean island in

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Speaker 1: my life until like ten years ago, and then we started,

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Speaker 1: you know, once we had a daughter, we started doing

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Speaker 1: some of those places. I mean, we've ticked a few

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Speaker 1: of those off the list, and they're the people at

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Speaker 1: I haven't had a bad experience at any of them.

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Speaker 2: No, I'm sure not. Have you been to a Ruba?

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Speaker 1: I have not been to a Ruby yet.

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Speaker 2: Strongly recommend. Oh okay, it's great. It's a good beautiful,

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Speaker 2: beautiful beaches, really nice slow pace.

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Speaker 1: Yeah.

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Speaker 2: The only thing is you know how you said like

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Speaker 2: all all, Like every Caribbean island has its own rice dish.

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Speaker 2: They also typically have their own like signature like tiki drink.

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Speaker 2: Oh yeah, sure, and Aruba's is lacking. It's not. OK's

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Speaker 2: something that they could they could really focus on and improve.

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Speaker 2: But I think there's like it's good enough, it's fine.

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Speaker 2: But that was the only I don't even call it

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Speaker 2: a complaint. That was the only thing of note no,

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Speaker 2: that was the only well complaint I had about Aruba

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Speaker 2: in the entire country. It's just really cool.

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Speaker 1: Oh great, we'll check it out. I know we're going

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Speaker 1: to Bermuda on our cruise. That'll be a first time

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Speaker 1: for me.

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Speaker 2: Do you mean the Bahamas or Bermuda?

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Speaker 1: I mean Bermuda, baby, same here.

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Speaker 2: I've never been either.

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Speaker 1: And we'll be there together.

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Speaker 2: We are. It's going to be pretty cute.

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Speaker 1: All right, Let's talk about beans and rice, because we

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Speaker 1: need to talk about each of these a little bit.

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Speaker 1: Beans are some of the oldest foods in the world

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Speaker 1: as far as cultivating and growing something. We have archaeological

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Speaker 1: evidence that it was grown in meso America's early at

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Speaker 1: seven thousand BC, and it is a legome and that

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Speaker 1: means that it is a seed grown in a pod.

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Speaker 1: And that's the deal of bean farmers, you know, from

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Speaker 1: the ancient times. They would select these pods that didn't

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Speaker 1: split open when the beads matured, and they could like

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Speaker 1: dry and store them easier, because that's I mean, eating

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Speaker 1: something out of a can is great, but if you

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Speaker 1: really want to make some great beans, you should get

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Speaker 1: dried beans and take the time to do that that way.

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Speaker 2: I have never ever ever done that. I don't think.

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Speaker 2: Oh man, if I have, I don't think they actually

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Speaker 2: turned out. I think I have tried it before and

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Speaker 2: it was like, how does this even work?

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Speaker 1: Well? Do you have an int a pot or a

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Speaker 1: pressure cooker?

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Speaker 2: No, I'm bereft.

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Speaker 1: Yeah, okay, that's the best way to do it, or

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Speaker 1: maybe the easiest modern way to do it.

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Speaker 2: But the old timey people didn't have pressure cookers, So

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Speaker 2: how did they do well?

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Speaker 1: That's why I changed my stance from best because that's

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Speaker 1: probably the best way is however they did it, they

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Speaker 1: probably just long played the long game. And stewed and

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Speaker 1: boiled them over hours and hours and hours.

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Speaker 2: I mean, I know you have to soak them like

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Speaker 2: overnight to start even just even to get started. But yeah,

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Speaker 2: I've never I'll have to give it a try again.

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Speaker 1: That's why you never did it. You're not going to

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Speaker 1: make start on tomorrow's meal today. That's not the joshuay.

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Speaker 2: So you were talking about the common bean, right, Yeah,

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Speaker 2: that was the one from meso America. That's what we

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Speaker 2: think about with like I guess, like pinto beans and

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Speaker 2: black beans and all that, right, Yeah, there's plenty of

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Speaker 2: other kinds of beans. I mean we mentioned pigeon peas.

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Speaker 2: I think those are African, right, Yeah, there's also black

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Speaker 2: eyed peas with known in Africa as cow peas. Yeah,

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Speaker 2: there are plenty of other peas that don't come from

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Speaker 2: meso America. Chickpeas, lentils, yeah, favas, they're not from Mezzo America.

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Speaker 2: Fa fava beans yeah, with a nice kiante.

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Speaker 1: Africa is I mean, here's the spoiler. We have Africa

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Speaker 1: to think for well a lot, but we have Africa

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Speaker 1: specifically in this episode to think mainly for beans and rice.

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Speaker 1: We'll talk about rice a little bit. We went over

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Speaker 1: obviously rice a lot in our rice episode, but there

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Speaker 1: was there's the Asian variety in the African variety of rice.

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Speaker 1: And in the fourteen hundreds, basically in fifteen hundreds, Portuguese

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Speaker 1: traders introduced the Asian rice to Africa and that basically

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Speaker 1: replaced the native species because it was easier to grow,

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Speaker 1: and it was you know, you could because it was

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Speaker 1: easier to grow, it was more lucrative. But that original

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Speaker 1: African rice was cultivated on what's called the Rice and

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Speaker 1: West Africa.

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Speaker 2: Right, apparently we have the Senegal Gambians, which is now

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Speaker 2: Senegal and Gambia. Have you ever seen a map of

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Speaker 2: Senegal and Gambia.

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Speaker 1: I don't know that I've ever paid attention.

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Speaker 2: I think the Gambia River kind of goes through the

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Speaker 2: middle of the country and if you put a buffer

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Speaker 2: around the river that's Gambia, it's like it stabs from

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Speaker 2: the coast into Senegal. It's really interesting. But they used

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Speaker 2: to be one empire, and this empire was essentially considered

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Speaker 2: the cradle of West African or even all of Africa's rice.

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Speaker 2: So if you felt like coming over and stealing African

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Speaker 2: people from their homes to plant rice in the New World,

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Speaker 2: you would visit Senegal or Gambia.

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Speaker 1: Yeah, I mean, I can't remember now what we talked

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Speaker 1: about in the rice episode, but there obviously was a

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Speaker 1: theory that the Spanish Conquistadors are who brought rice to

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Speaker 1: like the Spanish Caribbean and Mexico. But you know, there

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Speaker 1: is an argument that because enslaved Africans were brought over

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Speaker 1: in such great numbers that they they brought the culture

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Speaker 1: of it, because apparently the conquistadors were Spanish Catholics in

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Speaker 1: the sixteenth century who who thought rice was like pagan

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Speaker 1: food of Muslim wars. So while they might have technically

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Speaker 1: brought rice, they didn't have the culture of like knowing

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Speaker 1: about rice and knowing how to grow it and how

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Speaker 1: to best eat it that they had in West Africa.

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Speaker 1: So in Mexico, when West Africans arrived there as slave labor,

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Speaker 1: they brought their rice with them and probably first planted

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Speaker 1: rice in.

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Speaker 2: Mexico, right exactly. I thought that was pretty interesting.

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Speaker 1: Yeah, for sure. And the original sort of I guess

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Speaker 1: ancestor you would call it of African beans and rice

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Speaker 1: dishes is from Senegal and it's called chibu ni yebay

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Speaker 1: and that is African rice and cow peas that were

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Speaker 1: native to West Africa there, and it's considered a sacred

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Speaker 1: dish over there.

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Speaker 2: Yes, and cowpeas, remember I said, are black eyed peas,

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Speaker 2: So this is like black eyed peas in rice. This

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Speaker 2: is considered like at least the earliest kind of documented

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Speaker 2: rice and beans dish that anyone's been able to trace

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Speaker 2: back to West Africa. Yeah, and there's a direct line

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Speaker 2: between that and Hop and John, which is essentially the

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Speaker 2: same thing. You just add a pound of bacon when

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Speaker 2: you cook it and change the name.

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Speaker 1: Yeah. And I think they're both generally served or traditionally

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Speaker 1: served with cheez. Why am I blanking now? The green

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Speaker 1: collar collar greens?

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Speaker 2: Yeah, yeah, yeah, for sure, I forgot about that part.

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Speaker 1: I love color greens, but have you ever tried to

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Speaker 1: make them?

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Speaker 2: I actually make a really good collared green.

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Speaker 1: Okay, I bet it's good. But theroblem is you got

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Speaker 1: to buy, like, you gotta get like three grocery carts

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Speaker 1: full of them to make a meal for a family.

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Speaker 2: Yeah, I just throw it away they cooked down. No,

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Speaker 2: you have you have to have a really good sized stockpot.

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Speaker 3: Ye.

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Speaker 2: Another thing you can do is is wil tit a

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Speaker 2: little bit first, so you don't need as big of

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Speaker 2: a stockpot.

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Speaker 1: Look at you.

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Speaker 2: The biggest pain is to wash it off because there's

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Speaker 2: so much of it, washing all the grid off. You

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Speaker 2: just can't find collars unless they're bagged and already washed. Yeah,

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Speaker 2: if you're going with fresh, you gotta wash them off.

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Speaker 2: And it's a pain.

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Speaker 1: Yeah, totally.

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Speaker 2: But I I don't like pork. I don't eat a

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Speaker 2: pig if I ever can help it.

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Speaker 1: Yeah.

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Speaker 2: Again, they're really smart, and I feel terrible. Turkeys are

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Speaker 2: not smart, and I have no problem eating them, and

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Speaker 2: so I would use like a smoke turkey wing rather

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Speaker 2: than a hamhot when it does, that's same thing. It's

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Speaker 2: really good. A little bit of rice wine vinegar in there.

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Speaker 1: Yeah, and like it's.

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Speaker 2: Essentially those two ingredients are about it.

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Speaker 1: Yeah, that's you know, I'm not a big vinegar guy,

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Speaker 1: but that's where that's where I like vinegar my college.

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Speaker 1: And of course that's a Southern thing, but also, like

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Speaker 1: we said, comes from Senegal originally in spirit at least

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Speaker 1: we talked about in the rice episode. The Emily just

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Speaker 1: walked by and s waving at me and she never

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Speaker 1: does that.

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Speaker 2: Hey, Josh says, hello, she.

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Speaker 1: Didn't wait back. No, I'm just kidding. She didn't hear

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Speaker 1: me in this. In the American South, you know, rice

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Speaker 1: was a huge cash crop before cotton and tobacco came along,

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Speaker 1: and of course in Carolina because recently it was probably

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Speaker 1: the rice episode where we talked about the Carolina gold rice.

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Speaker 1: Carolina plantations were really seeking out the Senegambians to to

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Speaker 1: you know, to lead the rice planting effort there, and

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Speaker 1: so that's where they concentrated their efforts as far as

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Speaker 1: their brutal slave trade went.

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Speaker 2: Yeah, that was a real distinction between the slave trade

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Speaker 2: that came later when it was a focus on sugar,

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Speaker 2: cane and cotton. Is when you purchased a Senegambian slave,

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Speaker 2: you were purchasing their knowledge as well as their labor

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Speaker 2: to help plant low country rice in the Carolinas. Yeah,

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Speaker 2: which you know, That's one of the other things too,

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Speaker 2: is these same West African early slaves introduced a lot

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Speaker 2: of root vegetables to America as well, because they were

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Speaker 2: in some cases a lot of cases I would imagine,

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Speaker 2: able to grow their own food, and so they would

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Speaker 2: grow stuff from home like yams and things like that.

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Speaker 1: Yeah, I mean, well on slave ships, they would bring

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Speaker 1: over their food to obviously sustain them for that trip.

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Speaker 1: And then once they you know, reached wherever their destination was,

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Speaker 1: which was you know, a huge diaspora, obviously they would

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Speaker 1: plant that stuff because that's what they like to eat.

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Speaker 1: And before you know it, if they were working like

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Speaker 1: and like the plantation homes and serving the plantation owners,

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Speaker 1: they would serve them those meals and that's how it spread.

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Speaker 1: It's a you know, it's a pretty ugly past that

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Speaker 1: we have to acknowledge.

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Speaker 2: You know, I was thinking about that. I don't know

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Speaker 2: if this is going to end up in the episode,

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Speaker 2: but there's like there's such a fine line between just

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Speaker 2: talking about stuff like this matter of factly because all

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Speaker 2: of this stuff did happen, i know, while also acknowledging

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Speaker 2: just the horror that was, like the basis of it

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Speaker 2: are going on in the background, without hitting everybody over

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Speaker 2: the head, right and detracting from what you're trying to say.

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Speaker 1: Now, I'm with you, man, It's it's an uncomfortable topic

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Speaker 1: every time, but we can't do episodes on things like

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Speaker 1: like so much that we owe to Africa and not

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Speaker 1: and like you's surely not gonna whitewash it, so no, no, no,

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Speaker 1: it's just one of those things.

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Speaker 2: Yeah, no, I don't, I don't mean to suggest Yeah no, no,

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Speaker 2: let's you stop talking about that part.

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Speaker 1: We weren't out New yorren't suggesting that obviously. Yeah.

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Speaker 2: Now, but one thing that did kind of stand out

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Speaker 2: to me was so the first you mentioned like, if

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Speaker 2: you worked in like the plantation house, you might serve

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Speaker 2: something from home. And that's where Hop and John came from.

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Speaker 2: Quite clearly, from the Chibu naybe to Hop and John

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Speaker 2: actually went through a South Carolina Charleston aristocrat named Sarah Rutledge,

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Speaker 2: who anonymously wrote an eighteen forty seven cookbook that was

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Speaker 2: the first printed recipe for Hop and John. And so

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Speaker 2: it's quite clear that her her enslaved staff was like,

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Speaker 2: let me make you something from my homeland, and she

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Speaker 2: was like, this is crazy good. But that like that

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Speaker 2: kind of brought me into that actual like dining room

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Speaker 2: where there are people sitting there, and I'm sure Sarah

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Speaker 2: Rutledge was like, you're never gonna guess what my you know,

381
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Speaker 2: Tanya has made for us as a special treat showing

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Speaker 2: off to her guests what her enslaved servant has come

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Speaker 2: up with. And it's like, just think about sitting at

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Speaker 2: that table and being served by somebody who you know

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Speaker 2: is not allowed to leave, and if they try to leave,

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Speaker 2: they will be murdered, and the person who murdered them

387
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Speaker 2: is not going to be arrested or tried or convicted.

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Speaker 2: And that's just how things are really think about, Like,

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Speaker 2: sitting at that table, isn't that nuts?

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Speaker 1: I know, it's hard to wrap your head around. And

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Speaker 1: I wonder if they're like existing diaries from people of

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Speaker 1: the time that had any new like if any of

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Speaker 1: them felt bad about this stuff.

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Speaker 2: I wondered that too, because yes, you know a lot

395
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Speaker 2: of times people are like, well, they were just of

396
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Speaker 2: their time, and that certainly does explain a lot of behavior,

397
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Speaker 2: Like that's just how society was. So there are plenty

398
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Speaker 2: of people who probably didn't give much thought to it.

399
00:20:50,080 --> 00:20:53,760
Speaker 2: There is no way there wasn't also plenty of people,

400
00:20:53,800 --> 00:20:56,399
Speaker 2: and I'm sure including people in the South, who are like,

401
00:20:56,480 --> 00:20:59,159
Speaker 2: this is messed up, and maybe they didn't do anything

402
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Speaker 2: about it or say any about it. Yeah, surely there.

403
00:21:01,800 --> 00:21:05,040
Speaker 1: Were no you'd like to think so you know, yeah,

404
00:21:06,000 --> 00:21:10,960
Speaker 1: all right, let's take a break and regather. It's an

405
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Speaker 1: interesting thought experiment, and we'll come back and get back

406
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Speaker 1: to beans and rice. Right after this.

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Speaker 3: You came along and it was like, yeah, well we

408
00:21:40,720 --> 00:21:41,520
Speaker 3: were work pals.

409
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Speaker 1: All right, we're back with beans and rice. We were

410
00:21:45,320 --> 00:21:48,680
Speaker 1: talking about, obviously, the spread of beans and rice through

411
00:21:48,720 --> 00:21:52,920
Speaker 1: the African slave trade. That is certainly the case in Louisiana,

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Speaker 1: New Orleans, another state here in the United States, the

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Speaker 1: Southern United States, where African beans and rice dishes came

414
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Speaker 1: over and in their case that like you mentioned earlier,

415
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Speaker 1: the classic red beans and rice that actually start out

416
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Speaker 1: in Haiti, where enslaved Africans worked on sugar cane and

417
00:22:10,720 --> 00:22:15,959
Speaker 1: coffee coffee plantations there owned by French colonists. And in

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Speaker 1: that case they cooked up pigeon peas and rice and

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Speaker 1: a dish. And you're gonna have to say this because it's.

420
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Speaker 2: French riz at poise ruge.

421
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Speaker 1: Oh, come on, play along. Yeah, there you go, And

422
00:22:33,280 --> 00:22:36,520
Speaker 1: that that's the original New Orleans red beans and rice

423
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Speaker 1: came from Africans via Haiti.

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Speaker 2: Is that what that means?

425
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Speaker 1: Well, I mean, that's that's the lineage.

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Speaker 2: The thing I didn't know about this. This is my favorite.

427
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Speaker 2: Red beans and rice I think is so great. I

428
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Speaker 2: mean just because of the flavor, sausage taste too, the flavor. Right.

429
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Speaker 2: But one thing I didn't know about is so apparently

430
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Speaker 2: Monday is the traditional day to eat red beans and rice.

431
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Speaker 1: Yeah.

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Speaker 2: And Monday was also washed day back in the Antebellum

433
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Speaker 2: era of New Orleans. So the women, the washer women

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Speaker 2: who were well doing the laundry on Mondays would use

435
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Speaker 2: the same coals, not the same water, but the same

436
00:23:22,600 --> 00:23:28,280
Speaker 2: coals to simmer rice and beans later on, and they

437
00:23:28,280 --> 00:23:32,600
Speaker 2: would throw in leftover ham from the day before Sundays. Yeah, dinner,

438
00:23:33,080 --> 00:23:35,720
Speaker 2: and you have red beans and rice on wash day. Yeah.

439
00:23:35,720 --> 00:23:38,040
Speaker 1: And apparently that's still a tradition. I think schools in

440
00:23:38,080 --> 00:23:41,160
Speaker 1: New Orleans still serve red beans and rice on Mondays.

441
00:23:41,760 --> 00:23:42,680
Speaker 2: That's pretty great.

442
00:23:43,119 --> 00:23:46,760
Speaker 1: Yeah, we can concentrate on a few countries now, because

443
00:23:46,760 --> 00:23:49,199
Speaker 1: again that I mean, we can talk about dozens of

444
00:23:49,200 --> 00:23:54,439
Speaker 1: countries that have these dishes. But about half of the

445
00:23:54,520 --> 00:23:59,200
Speaker 1: twelve million enslaved Africans that came over during the Atlantic

446
00:23:59,240 --> 00:24:02,560
Speaker 1: slave trade landed in Brazil. Uh, so we're gonna talk

447
00:24:02,600 --> 00:24:06,840
Speaker 1: a little bit about Brazil. Cuba and Jamaica specifically, and

448
00:24:07,119 --> 00:24:11,640
Speaker 1: today Brazil has maybe I mean it's hard to pit

449
00:24:11,720 --> 00:24:13,920
Speaker 1: these against each other, but they may have the strongest

450
00:24:13,920 --> 00:24:17,000
Speaker 1: beans and rice culture in the Americas because they are

451
00:24:17,080 --> 00:24:20,240
Speaker 1: like every lunch and dinner like we should have beans and.

452
00:24:20,280 --> 00:24:23,360
Speaker 2: Rice, yeah, which I mean that makes sense there there're

453
00:24:23,400 --> 00:24:27,040
Speaker 2: beans and rice dish is called my Portuguese is a

454
00:24:27,080 --> 00:24:31,040
Speaker 2: little rusty. So I'm gonna say, feyada.

455
00:24:31,240 --> 00:24:32,240
Speaker 1: Actually look this one up.

456
00:24:32,920 --> 00:24:33,639
Speaker 2: Oh, let's hear it.

457
00:24:33,720 --> 00:24:35,879
Speaker 1: How how close was there's a jois sound? So it's

458
00:24:35,920 --> 00:24:36,920
Speaker 1: apparently uh.

459
00:24:39,280 --> 00:24:47,199
Speaker 2: Yeah, all right, sorry, Yeah, there you go. That is

460
00:24:47,240 --> 00:24:52,200
Speaker 2: their rice and beans dish. And just like rize poi rouge,

461
00:24:52,920 --> 00:24:56,560
Speaker 2: there's a definite like connection to the slavery area of

462
00:24:56,600 --> 00:24:57,480
Speaker 2: Brazil as well.

463
00:24:57,680 --> 00:25:00,240
Speaker 1: Yeah, for sure, because they would do like they did

464
00:25:00,240 --> 00:25:03,000
Speaker 1: in the American South. They would take the what we're

465
00:25:03,040 --> 00:25:06,359
Speaker 1: called like the undesirable cuts of meat that were cast

466
00:25:06,400 --> 00:25:09,480
Speaker 1: off by the plantation owners and like like pig like

467
00:25:09,560 --> 00:25:12,760
Speaker 1: pork cheek and pigs feet and hamhocks and stuff like that, jowls,

468
00:25:13,320 --> 00:25:15,720
Speaker 1: and they would use that stuff. And so the best

469
00:25:15,720 --> 00:25:17,840
Speaker 1: way to usually to cook that kind of thing is

470
00:25:18,080 --> 00:25:21,560
Speaker 1: a very slow cook stew and That's what fejuata is.

471
00:25:21,640 --> 00:25:24,280
Speaker 1: So they could you know, simmer that thing all day

472
00:25:24,320 --> 00:25:28,680
Speaker 1: long while they were you know, toiling and working, and

473
00:25:29,080 --> 00:25:31,680
Speaker 1: they eat that with color greens. Actually that that may

474
00:25:31,680 --> 00:25:32,840
Speaker 1: be what I was thinking earlier.

475
00:25:33,680 --> 00:25:37,399
Speaker 2: Yeah, still, I mean we can rewrite history.

476
00:25:37,680 --> 00:25:39,919
Speaker 1: Collar What about Cuba.

477
00:25:41,280 --> 00:25:46,800
Speaker 2: So you mentioned how the Catholic Spanish considered rice a

478
00:25:46,920 --> 00:25:51,920
Speaker 2: pagan Moorish dish, yeah, or food. That division is actually

479
00:25:51,960 --> 00:25:55,800
Speaker 2: reflected in Cuba's rice dish. Well, it depends. I think

480
00:25:55,840 --> 00:26:01,120
Speaker 2: the west side of Cuba eats they it's called Moros

481
00:26:01,160 --> 00:26:07,959
Speaker 2: e Cristianos more like Moors were Muslims and Christians, and

482
00:26:08,000 --> 00:26:12,000
Speaker 2: it's black beans and rice, white rice. And then the

483
00:26:12,080 --> 00:26:15,600
Speaker 2: other side of the island eats congree, which is red

484
00:26:15,640 --> 00:26:16,359
Speaker 2: beans and rice.

485
00:26:16,600 --> 00:26:20,400
Speaker 1: That's right, And apparently it's a metaphor for modern Cuba

486
00:26:20,480 --> 00:26:24,600
Speaker 1: as well. That's a Cuba, modern Cuba. That's like people

487
00:26:24,720 --> 00:26:30,040
Speaker 1: say Washington, Yeah, where you have, you know, a sort

488
00:26:30,080 --> 00:26:33,919
Speaker 1: of fairly equal divide of white people and black people

489
00:26:34,320 --> 00:26:37,399
Speaker 1: in Cuba. And about I think as high as sixty

490
00:26:37,440 --> 00:26:43,040
Speaker 1: five percent of Cubans descended from enslaved Africans because the

491
00:26:43,280 --> 00:26:47,760
Speaker 1: indigenous Taino people that was the population of Cuba before

492
00:26:47,880 --> 00:26:51,880
Speaker 1: the Spanish colonizers came along and basically killed them off,

493
00:26:51,920 --> 00:26:54,320
Speaker 1: not completely, but decimated them.

494
00:26:54,600 --> 00:26:59,200
Speaker 2: Right the congre though the red beans and rice that

495
00:26:59,400 --> 00:27:01,960
Speaker 2: also probably came from Haiti, just like red beans and

496
00:27:02,040 --> 00:27:05,719
Speaker 2: rice came to New Orleans. Yeah, through the after the

497
00:27:05,720 --> 00:27:09,600
Speaker 2: Haitian Revolution when a bunch of former slaves were like,

498
00:27:09,960 --> 00:27:10,880
Speaker 2: let's start traveling.

499
00:27:11,200 --> 00:27:13,760
Speaker 1: Yeah. And you know, rice and beans is a big

500
00:27:13,800 --> 00:27:16,600
Speaker 1: deal in Cuba because of the various times over the

501
00:27:16,680 --> 00:27:19,880
Speaker 1: years that are decades rather that they've been in food

502
00:27:19,920 --> 00:27:22,800
Speaker 1: crisis because of initially like the collapse of the Soviet

503
00:27:22,880 --> 00:27:27,679
Speaker 1: Union and then you know, still ongoing US trade embargoes

504
00:27:28,520 --> 00:27:31,560
Speaker 1: that have left Cuba in a bad state. So rice

505
00:27:31,600 --> 00:27:33,919
Speaker 1: and beans apparently is the sort of a symbol of

506
00:27:33,960 --> 00:27:35,920
Speaker 1: their determination as a people to get by.

507
00:27:36,720 --> 00:27:40,400
Speaker 2: Yeah. I thought that was pretty cool. Yeah, and then

508
00:27:40,600 --> 00:27:43,480
Speaker 2: we can't not talk about Jamaica. Jamaica is its own

509
00:27:43,560 --> 00:27:45,840
Speaker 2: thing as far as rice and beans go. Not only

510
00:27:45,880 --> 00:27:50,080
Speaker 2: do they call their beans peas because remember their pigeon peas. Yeah,

511
00:27:50,240 --> 00:27:53,440
Speaker 2: they cook theirs like way differently from everybody else. They

512
00:27:53,480 --> 00:27:58,360
Speaker 2: simmer it in coconut milk. Huge difference is they cook

513
00:27:58,400 --> 00:28:01,080
Speaker 2: the rice and the beans together in one pot rather

514
00:28:01,119 --> 00:28:03,879
Speaker 2: than cooking them separately and bringing them together on the plate.

515
00:28:05,080 --> 00:28:08,560
Speaker 2: They also use different seasonings, So with red beans and rice,

516
00:28:08,600 --> 00:28:13,719
Speaker 2: it starts with the Holy trinity celery, onions and green

517
00:28:13,760 --> 00:28:19,120
Speaker 2: bell pepper, right, Jamaican holy trinity is time, garlic and scallions,

518
00:28:19,520 --> 00:28:21,879
Speaker 2: which I'm fine with both of those trinities, sure. And

519
00:28:21,880 --> 00:28:25,359
Speaker 2: then they also spice theirs up literally with all spice,

520
00:28:25,359 --> 00:28:28,440
Speaker 2: but also with Scotch bonnet peppers, which no human has

521
00:28:28,480 --> 00:28:30,000
Speaker 2: any business going anywhere near.

522
00:28:30,080 --> 00:28:31,520
Speaker 1: Yeah, those are pretty spicy.

523
00:28:32,320 --> 00:28:36,280
Speaker 2: And they that's I mean, like this is its own dish.

524
00:28:36,359 --> 00:28:39,040
Speaker 2: But you said it before. It was the Jamaican coat

525
00:28:39,040 --> 00:28:41,440
Speaker 2: of arms. It's just so common that you just have

526
00:28:41,560 --> 00:28:44,280
Speaker 2: that like every meal, from what I understand.

527
00:28:43,920 --> 00:28:48,720
Speaker 1: Yeah, for sure, I had almost every year here in

528
00:28:49,000 --> 00:28:51,000
Speaker 1: one of the neighborhoods near me in Kirkwood, they have

529
00:28:51,080 --> 00:28:54,400
Speaker 1: the Kirkwood Spring Fling and then they have the chicken

530
00:28:54,400 --> 00:28:58,840
Speaker 1: wing contest the Wing Fling, and my buddy Matt that

531
00:28:58,960 --> 00:29:00,640
Speaker 1: lives near us is the stuff. You should know. Guy

532
00:29:00,640 --> 00:29:02,960
Speaker 1: has gotten me to be one of the quote unquote

533
00:29:03,000 --> 00:29:04,720
Speaker 1: celebrity judges most years.

534
00:29:04,880 --> 00:29:05,320
Speaker 2: Yeah.

535
00:29:05,400 --> 00:29:08,040
Speaker 1: Yeah, and this year I had a Scotch bonnet wing.

536
00:29:08,800 --> 00:29:11,480
Speaker 1: That was the hottest thing I've ever put in my mouth.

537
00:29:12,120 --> 00:29:15,480
Speaker 2: Yeah, but it's not even close to like the hottest pepper.

538
00:29:15,640 --> 00:29:15,880
Speaker 3: I know.

539
00:29:16,440 --> 00:29:20,960
Speaker 1: It was unbelievably hot. It took twenty minutes for me

540
00:29:21,000 --> 00:29:22,200
Speaker 1: to even feel normal again.

541
00:29:22,680 --> 00:29:25,880
Speaker 2: I'm sure it was bad. They're pretty though, That's the thing.

542
00:29:25,920 --> 00:29:27,440
Speaker 2: That's how they get you. You're like, wow, it's a

543
00:29:27,880 --> 00:29:28,560
Speaker 2: pretty pepper.

544
00:29:28,960 --> 00:29:31,120
Speaker 1: I mean, this chicken wing was the color orange I've

545
00:29:31,120 --> 00:29:31,880
Speaker 1: never seen before.

546
00:29:32,200 --> 00:29:34,880
Speaker 2: Man, forget that. Yeah, I would have been like, well,

547
00:29:34,920 --> 00:29:36,640
Speaker 2: I'm not the celebrity judge anymore.

548
00:29:36,640 --> 00:29:40,400
Speaker 1: I guess should we take another break? Yeah, all right,

549
00:29:40,440 --> 00:29:43,520
Speaker 1: we'll be right back with why beans and rice is popular?

550
00:29:43,600 --> 00:29:44,120
Speaker 1: Right for this.

551
00:29:59,600 --> 00:30:09,600
Speaker 3: You came and it was like, yeah, well we were

552
00:30:09,640 --> 00:30:10,680
Speaker 3: work pals.

553
00:30:11,200 --> 00:30:15,040
Speaker 2: So chuck. We've been focusing mainly on the Caribbean, Latin America,

554
00:30:16,080 --> 00:30:19,320
Speaker 2: and Africa as far as like rice dishes go, right, Yeah,

555
00:30:19,320 --> 00:30:21,120
Speaker 2: and a little bit of the United States more the

556
00:30:21,240 --> 00:30:25,960
Speaker 2: southern area. Sure, there's like rice and bean dishes are

557
00:30:26,360 --> 00:30:32,840
Speaker 2: like so universally eaten by traditional cultures around the world

558
00:30:32,960 --> 00:30:37,320
Speaker 2: that there's actually an anthropologist name Sydney Mintz who's like,

559
00:30:37,760 --> 00:30:40,280
Speaker 2: I think this is actually one of the oldest dishes

560
00:30:40,400 --> 00:30:43,920
Speaker 2: humans make, and that it's been sustaining cultures around the

561
00:30:43,920 --> 00:30:46,000
Speaker 2: world for thousands and thousands of years.

562
00:30:46,320 --> 00:30:50,240
Speaker 1: Yeah, he's he's got his own theory. It's called the core, fringe,

563
00:30:50,720 --> 00:30:56,520
Speaker 1: legome pattern, and it's those three things. He basically says

564
00:30:56,520 --> 00:31:00,240
Speaker 1: that in every culture in their diet, they have a

565
00:31:00,280 --> 00:31:03,560
Speaker 1: core grain involved. And as you can tell from our

566
00:31:03,600 --> 00:31:05,840
Speaker 1: rice episode and this one, like a lot of the time,

567
00:31:05,840 --> 00:31:08,840
Speaker 1: it's rice. It can be you know, other things depending

568
00:31:08,840 --> 00:31:11,040
Speaker 1: on where you are, but rice is definitely one of

569
00:31:11,040 --> 00:31:13,600
Speaker 1: the big ones. And then you have a legome to

570
00:31:13,720 --> 00:31:18,680
Speaker 1: complement that grain, in this case beans or peas. And

571
00:31:18,720 --> 00:31:20,520
Speaker 1: then you've got the fringe, right.

572
00:31:21,840 --> 00:31:24,920
Speaker 2: The fringe this is fringe is in Surrey with the

573
00:31:24,960 --> 00:31:30,000
Speaker 2: fringe on top like a decoration, not a peripheral. Right, Yeah,

574
00:31:30,200 --> 00:31:33,600
Speaker 2: it's the sauceage. It's the seasonings, the herbs and spices

575
00:31:33,680 --> 00:31:39,520
Speaker 2: that make each rice or grain and bean dish unique

576
00:31:39,840 --> 00:31:41,600
Speaker 2: to a specific group or region.

577
00:31:42,000 --> 00:31:44,880
Speaker 1: Yeah, And he basically is like, this is this combination

578
00:31:45,000 --> 00:31:48,440
Speaker 1: of these three things. He calls it quote the basic

579
00:31:48,440 --> 00:31:53,800
Speaker 1: building blocks of world cuisine, and it's it's a very

580
00:31:54,080 --> 00:31:57,600
Speaker 1: just super ancient thing that's been around all over the

581
00:31:57,640 --> 00:31:58,240
Speaker 1: world forever.

582
00:32:00,240 --> 00:32:02,200
Speaker 2: I found that interesting that he makes a point though,

583
00:32:02,400 --> 00:32:04,760
Speaker 2: like it doesn't have to be rice, I think even

584
00:32:04,800 --> 00:32:07,760
Speaker 2: though half of the world gets there like eats rice

585
00:32:07,800 --> 00:32:11,480
Speaker 2: every day. Yeah, but there is like other kinds of

586
00:32:12,560 --> 00:32:16,520
Speaker 2: grains as well. Like have you ever had Ethiopian food? Uh?

587
00:32:16,600 --> 00:32:18,000
Speaker 1: Yeah, it's been a while.

588
00:32:18,040 --> 00:32:23,920
Speaker 2: They have like these kind of pancake like bread, very

589
00:32:23,960 --> 00:32:27,440
Speaker 2: flat bread, and you put the food basically into that

590
00:32:27,480 --> 00:32:31,360
Speaker 2: and make like a little toastata or burrito or something

591
00:32:31,400 --> 00:32:33,360
Speaker 2: out of it essentially, or you can use it to

592
00:32:33,440 --> 00:32:36,400
Speaker 2: sop stuff up. But like that's their main grain, like

593
00:32:36,440 --> 00:32:38,680
Speaker 2: they I don't think you have a meal in Ethiopia

594
00:32:38,720 --> 00:32:41,640
Speaker 2: without that that bread. Do you know what it's called

595
00:32:41,600 --> 00:32:42,920
Speaker 2: in Jera in Jerra?

596
00:32:44,560 --> 00:32:47,120
Speaker 1: I think, so that sounds good. I need to eat food.

597
00:32:47,960 --> 00:32:49,800
Speaker 2: It's been a while for me, but every time I've

598
00:32:49,800 --> 00:32:53,000
Speaker 2: had it, I I loved it. Yeah, And I mean

599
00:32:53,080 --> 00:32:55,200
Speaker 2: Ethiopia is just one place of many. There's a lot

600
00:32:55,240 --> 00:32:57,920
Speaker 2: of other places that also that do use rice as

601
00:32:57,960 --> 00:33:03,280
Speaker 2: the core grain that are nowhere near Latin America, the

602
00:33:03,280 --> 00:33:06,160
Speaker 2: Middle East. I believe in Persia they have a ton

603
00:33:06,200 --> 00:33:10,240
Speaker 2: of different beans and rice dishes. India has something called

604
00:33:10,320 --> 00:33:14,480
Speaker 2: rajma chawall, which I mean, it doesn't matter what it is.

605
00:33:14,520 --> 00:33:16,760
Speaker 2: If it's Indian food, I'll eat it and I love it.

606
00:33:17,360 --> 00:33:21,960
Speaker 2: But they have Rajma chawall would not exist without the

607
00:33:22,080 --> 00:33:25,240
Speaker 2: New World because they make it with red kidney beans yeah,

608
00:33:25,280 --> 00:33:27,880
Speaker 2: and tomatoes, both of which come from the New World.

609
00:33:28,200 --> 00:33:31,280
Speaker 2: And then they India up with basmati rice.

610
00:33:31,480 --> 00:33:34,080
Speaker 1: Yeah for sure. Yeah, Indian food is not something I

611
00:33:34,120 --> 00:33:36,280
Speaker 1: would associate with red kidney beans, so I'll have to

612
00:33:36,280 --> 00:33:38,200
Speaker 1: try to soak that out for sure.

613
00:33:38,640 --> 00:33:41,480
Speaker 2: And then Turkey has something. It's a staple called kuru

614
00:33:41,760 --> 00:33:47,760
Speaker 2: fasuli fasuli v pilav and it's a rice pea loof

615
00:33:48,240 --> 00:33:50,640
Speaker 2: with white bean stew, which sounds good too.

616
00:33:50,720 --> 00:33:52,680
Speaker 1: I love white beans, like a white bean chili.

617
00:33:53,760 --> 00:33:57,160
Speaker 2: Yeah, But Sydney mint seems to be onto something though,

618
00:33:57,200 --> 00:33:59,960
Speaker 2: you know, like they rice and beans in particular seem

619
00:34:00,120 --> 00:34:03,160
Speaker 2: to be like all over the place. And anytimes something's

620
00:34:03,240 --> 00:34:06,920
Speaker 2: like that nearly universal. It's probably pretty.

621
00:34:06,560 --> 00:34:11,800
Speaker 1: Old, yeah, and probably fairly healthy, because if ancient cultures

622
00:34:11,840 --> 00:34:14,719
Speaker 1: are eating stuff for thousands of years, it's probably not

623
00:34:14,800 --> 00:34:19,080
Speaker 1: you know, junk food, right, and that's new you probably heard, like,

624
00:34:19,320 --> 00:34:20,879
Speaker 1: you know, if you eat rice and beans together it's

625
00:34:20,960 --> 00:34:25,520
Speaker 1: complete protein because they compliment one another and filling in

626
00:34:25,560 --> 00:34:28,080
Speaker 1: the blanks of what like the key amino acids that

627
00:34:28,120 --> 00:34:31,200
Speaker 1: the other is missing, and the amino acids are the

628
00:34:31,200 --> 00:34:34,799
Speaker 1: building blocks of protein. And it's not like that's not

629
00:34:34,800 --> 00:34:37,680
Speaker 1: one hundred percent true, but it's kind of true.

630
00:34:37,800 --> 00:34:40,440
Speaker 2: I've seen both. I've seen that. Yeah, essentially, it is

631
00:34:40,640 --> 00:34:43,000
Speaker 2: a complete protein if you put them both together.

632
00:34:42,840 --> 00:34:43,520
Speaker 3: And eat enough.

633
00:34:44,200 --> 00:34:46,919
Speaker 2: I feel like, yes, that's the key. I think if

634
00:34:46,960 --> 00:34:49,680
Speaker 2: you really want to nitpick, you can be like, well,

635
00:34:50,040 --> 00:34:52,880
Speaker 2: complete protein has one hundred percent of all of the

636
00:34:53,040 --> 00:34:56,480
Speaker 2: essential amino acids that you need. They're essential because your

637
00:34:56,520 --> 00:34:59,120
Speaker 2: body doesn't make them an abundant enough supply, so that

638
00:34:59,160 --> 00:35:02,799
Speaker 2: we have to get them from external sources. I eve

639
00:35:02,840 --> 00:35:08,560
Speaker 2: food and I think there's nine of them. Yeah, there's

640
00:35:08,680 --> 00:35:11,200
Speaker 2: nine of them. If you eat a steak or some

641
00:35:11,320 --> 00:35:14,800
Speaker 2: tuna or like a protein like that, bam, you're covered

642
00:35:14,880 --> 00:35:19,120
Speaker 2: and it doesn't take very much. The critique of rice

643
00:35:19,160 --> 00:35:21,719
Speaker 2: and beans as a complete protein is yes, if you

644
00:35:21,760 --> 00:35:25,600
Speaker 2: put them together, they contain enough of everything that if

645
00:35:25,640 --> 00:35:29,080
Speaker 2: you eat enough rice and beans, you'll have a complete protein.

646
00:35:29,520 --> 00:35:32,480
Speaker 2: I think the world generally is like no, that it's

647
00:35:32,520 --> 00:35:35,560
Speaker 2: a complete protein. Stop being a pedantic putts.

648
00:35:35,719 --> 00:35:38,279
Speaker 1: Yeah, if you have a cup of cooked pintos at

649
00:35:38,320 --> 00:35:41,520
Speaker 1: six ounces, it's about fifty percent of most amino acids,

650
00:35:42,360 --> 00:35:47,680
Speaker 1: but twenty seven percent of one called methionine. So that's

651
00:35:47,719 --> 00:35:50,480
Speaker 1: what's missing. On the bean side. A cook a cup

652
00:35:50,520 --> 00:35:54,160
Speaker 1: of cooked white rice provides about ten to twenty percent

653
00:35:54,239 --> 00:35:57,080
Speaker 1: of most of those amino acids and fourteen percent of

654
00:35:57,120 --> 00:36:01,279
Speaker 1: the methionine. But when you eat them together, and you

655
00:36:01,320 --> 00:36:04,000
Speaker 1: eat enough, and I think they say the ideal ratio

656
00:36:04,040 --> 00:36:07,600
Speaker 1: is about eighty percent rice dry protein to twenty percent bean.

657
00:36:08,600 --> 00:36:11,239
Speaker 1: It's basically a complete protein. You just have to eat

658
00:36:11,239 --> 00:36:13,520
Speaker 1: a little more. But low card people are like, why

659
00:36:13,520 --> 00:36:14,880
Speaker 1: would you do that when you can have a three

660
00:36:14,960 --> 00:36:16,399
Speaker 1: ounce steak and get all you need.

661
00:36:16,960 --> 00:36:19,200
Speaker 2: Yeah, and the bees of rice people are like, why

662
00:36:19,200 --> 00:36:21,000
Speaker 2: would you kill an animal when you can eat rice

663
00:36:21,040 --> 00:36:21,520
Speaker 2: and beans.

664
00:36:21,880 --> 00:36:23,920
Speaker 1: That's a good point. Did you ever eat it? The

665
00:36:23,960 --> 00:36:28,200
Speaker 1: grit in Athens before it closed? The vegetarian restaurant over

666
00:36:28,760 --> 00:36:30,280
Speaker 1: off Prince Avenue off downtown.

667
00:36:30,800 --> 00:36:33,040
Speaker 2: It was not my place, but I ate there before.

668
00:36:33,080 --> 00:36:34,840
Speaker 2: I mean, I don't think you could live in Athens

669
00:36:34,880 --> 00:36:36,200
Speaker 2: at that time and not eat there.

670
00:36:36,400 --> 00:36:38,600
Speaker 1: Yeah, I think Michael Stipe might have been an owner

671
00:36:38,600 --> 00:36:41,080
Speaker 1: at one point or co owner or maybe an investor.

672
00:36:41,080 --> 00:36:45,399
Speaker 1: But they if you were a poor college student, which

673
00:36:45,440 --> 00:36:47,520
Speaker 1: was like you know, most of the people I knew

674
00:36:47,560 --> 00:36:51,600
Speaker 1: and me and myself were, could go to the grit

675
00:36:51,680 --> 00:36:54,239
Speaker 1: and get it was called the staple and it was

676
00:36:54,320 --> 00:36:57,759
Speaker 1: just white rice and beans with some spices, and it

677
00:36:57,800 --> 00:37:01,080
Speaker 1: was like three bucks or something, and we would eat

678
00:37:01,080 --> 00:37:02,839
Speaker 1: that a lot. It was a good way to get

679
00:37:02,880 --> 00:37:04,800
Speaker 1: a fairly healthy lunch in your body as a college

680
00:37:04,800 --> 00:37:05,719
Speaker 1: student for not much.

681
00:37:06,719 --> 00:37:08,799
Speaker 2: Whenever I think of rice and beans, I think of

682
00:37:08,840 --> 00:37:11,439
Speaker 2: this one man. I'm pretty sure he's a taxi driver,

683
00:37:11,560 --> 00:37:14,279
Speaker 2: and he was eating in a Cuban restaurant in New

684
00:37:14,360 --> 00:37:19,600
Speaker 2: York Upper East Side where Umi's and my friend Mollie lives,

685
00:37:19,920 --> 00:37:21,839
Speaker 2: and it was just around the corner from Molly's house

686
00:37:21,840 --> 00:37:23,640
Speaker 2: where we were staying in This guy, it was winter

687
00:37:24,200 --> 00:37:26,880
Speaker 2: and he just had this bowl of rice and beans

688
00:37:27,760 --> 00:37:30,239
Speaker 2: and he was eating it. He could have been he

689
00:37:30,320 --> 00:37:32,399
Speaker 2: was middle aged, he could have been a little kid,

690
00:37:32,440 --> 00:37:34,560
Speaker 2: he could have been an old man. The way he

691
00:37:34,680 --> 00:37:37,160
Speaker 2: was eating it. He was enjoying it. But it was

692
00:37:37,280 --> 00:37:44,000
Speaker 2: so so like clearly the consuming that dish was so

693
00:37:44,320 --> 00:37:48,959
Speaker 2: ingrained in this man that like it was its own thing.

694
00:37:49,320 --> 00:37:51,480
Speaker 2: Like you could have put anybody else in front of

695
00:37:51,520 --> 00:37:54,759
Speaker 2: that bowl, like me eating it, I would not have looked.

696
00:37:54,760 --> 00:37:57,560
Speaker 2: It wouldn't have been fluid, it wouldn't have been It

697
00:37:57,640 --> 00:38:00,799
Speaker 2: just looks so natural the way this man was. And

698
00:38:00,840 --> 00:38:03,680
Speaker 2: then at the same time you could see him being

699
00:38:03,760 --> 00:38:06,640
Speaker 2: like nourished by It was just cool. It drove home

700
00:38:06,680 --> 00:38:09,279
Speaker 2: to me, like just how big a deal rice and

701
00:38:09,360 --> 00:38:12,239
Speaker 2: beans are to a lot of the cultures where they

702
00:38:12,280 --> 00:38:13,479
Speaker 2: are a big deal. It is neat.

703
00:38:13,640 --> 00:38:15,400
Speaker 1: Oh that's cool. I love that. Yeah, I know what

704
00:38:15,440 --> 00:38:17,440
Speaker 1: you mean though, not even with rice and beans, but

705
00:38:17,480 --> 00:38:20,359
Speaker 1: when you see someone from the culture eating the thing

706
00:38:20,360 --> 00:38:23,120
Speaker 1: that kind of defines it and sustains their culture. Yeah,

707
00:38:23,160 --> 00:38:25,000
Speaker 1: it's different the way it goes down and the way

708
00:38:25,040 --> 00:38:27,440
Speaker 1: it looks. Yeah, it's like me and fried chicken.

709
00:38:29,760 --> 00:38:32,160
Speaker 2: Right, I'm trying to think of what I eat like that.

710
00:38:32,239 --> 00:38:33,080
Speaker 2: Maybe a donut.

711
00:38:34,600 --> 00:38:38,440
Speaker 1: Maybe someone from another country telling a story about visiting

712
00:38:38,480 --> 00:38:41,319
Speaker 1: America and seeing this guy eat fried chicken and his

713
00:38:41,360 --> 00:38:42,640
Speaker 1: friend was eating donuts, and.

714
00:38:44,719 --> 00:38:49,520
Speaker 2: Yeah, uh, you can be nourished by beans. Though rice

715
00:38:49,600 --> 00:38:51,719
Speaker 2: is fine, depending on the kind of rice. Like the

716
00:38:51,800 --> 00:38:54,239
Speaker 2: problem with white rice is it has a high clistemic

717
00:38:54,360 --> 00:38:56,640
Speaker 2: index y, which I'm sure we talked about the rice episode,

718
00:38:56,640 --> 00:38:59,600
Speaker 2: but that basically means it jecks your insulin up while

719
00:38:59,600 --> 00:39:02,839
Speaker 2: you're dyeing it. What's cool is that when you eat

720
00:39:02,880 --> 00:39:05,839
Speaker 2: beans with white rice, the beans have such a low

721
00:39:05,880 --> 00:39:09,279
Speaker 2: glycemic index that it washes out a lot of the

722
00:39:09,320 --> 00:39:13,320
Speaker 2: white rice. Is glycymic index removes it. So that's pretty cool.

723
00:39:13,920 --> 00:39:17,400
Speaker 2: And then beans, of course are just on their own nutritious.

724
00:39:17,640 --> 00:39:20,200
Speaker 2: One of the big things that they have lots of fiber, Yeah,

725
00:39:20,239 --> 00:39:22,360
Speaker 2: which is the component of beans that make them the

726
00:39:22,400 --> 00:39:27,040
Speaker 2: magical fruit. Apparently you get more than half of your

727
00:39:27,200 --> 00:39:30,360
Speaker 2: daily fiber from one cup of pinto beans.

728
00:39:30,960 --> 00:39:34,480
Speaker 1: Yeah, that's a lot. They lower your LDL cholesterol, which

729
00:39:34,480 --> 00:39:37,399
Speaker 1: is the bad cholesterol. They're going to improve your gut

730
00:39:37,400 --> 00:39:41,600
Speaker 1: healthy if you have a risk of well, I guess

731
00:39:41,640 --> 00:39:43,960
Speaker 1: everyone has some risk of colorectal cancer.

732
00:39:44,200 --> 00:39:45,200
Speaker 2: It's getting worse too.

733
00:39:45,280 --> 00:39:48,799
Speaker 1: Yeah, it's going to decrease that risk. And what else

734
00:39:48,800 --> 00:39:51,239
Speaker 1: there something about the like it fills you up right.

735
00:39:52,440 --> 00:39:57,160
Speaker 2: Yeah. You are satiated by two different hormones that are

736
00:39:57,160 --> 00:40:00,360
Speaker 2: triggered by eating beans, which is cool. And you you

737
00:40:00,960 --> 00:40:03,960
Speaker 2: basically digest your food a little slower, so you feel

738
00:40:04,040 --> 00:40:05,200
Speaker 2: fuller longer.

739
00:40:05,520 --> 00:40:09,040
Speaker 1: Yeah, Like last night, not in prep for this, because

740
00:40:09,040 --> 00:40:12,520
Speaker 1: I didn't even bother making beans. We just been traveling

741
00:40:12,520 --> 00:40:14,239
Speaker 1: a lot. We have no food here, and I didn't

742
00:40:14,280 --> 00:40:15,880
Speaker 1: know what to eat, and I didn't feel like like

743
00:40:16,080 --> 00:40:18,680
Speaker 1: ordering delivery food because I hate doing that. So I

744
00:40:19,320 --> 00:40:22,920
Speaker 1: opened up a can of refried black beans and I

745
00:40:23,040 --> 00:40:25,319
Speaker 1: just cooked those and put some spices in them and

746
00:40:25,360 --> 00:40:27,440
Speaker 1: threw some cheese on top and ate a bowl of

747
00:40:27,880 --> 00:40:28,760
Speaker 1: refried beans.

748
00:40:29,280 --> 00:40:29,600
Speaker 2: Nice.

749
00:40:30,080 --> 00:40:31,799
Speaker 1: It was delicious. I farted all night long.

750
00:40:32,440 --> 00:40:33,200
Speaker 2: That's awesome.

751
00:40:33,320 --> 00:40:33,799
Speaker 1: It was great.

752
00:40:33,840 --> 00:40:36,200
Speaker 2: You may eat three fried beans a surprising amount and

753
00:40:36,280 --> 00:40:37,200
Speaker 2: she does not fart.

754
00:40:37,520 --> 00:40:40,400
Speaker 1: Well, that's because you me is perfect and I'm not.

755
00:40:42,280 --> 00:40:45,279
Speaker 2: Oh dude, I'm right there with you, like I've been

756
00:40:45,280 --> 00:40:48,000
Speaker 2: holding it in from lunch the whole time you've been recording.

757
00:40:49,160 --> 00:40:50,080
Speaker 1: She's a real lady.

758
00:40:50,880 --> 00:40:55,280
Speaker 2: That's right. You got anything else about beans, rice, rice,

759
00:40:55,360 --> 00:40:56,120
Speaker 2: am beans?

760
00:40:56,160 --> 00:40:58,399
Speaker 1: Nothing else? I think I'm gonna go on a rice

761
00:40:58,440 --> 00:41:00,959
Speaker 1: and beans terar. How about this? I would love if

762
00:41:01,040 --> 00:41:06,560
Speaker 1: people know a great recipe for that that traditional Mexican rice.

763
00:41:06,800 --> 00:41:07,319
Speaker 1: Send it in.

764
00:41:08,160 --> 00:41:10,960
Speaker 2: Oh good idea, It is so good. I swear to God,

765
00:41:11,000 --> 00:41:11,880
Speaker 2: there's lard isn't it?

766
00:41:12,239 --> 00:41:14,200
Speaker 1: Probably so, and it takes some time. You know, it's

767
00:41:14,200 --> 00:41:15,640
Speaker 1: not the kind of thing you can just whip up

768
00:41:15,680 --> 00:41:16,200
Speaker 1: in a second.

769
00:41:17,760 --> 00:41:21,880
Speaker 2: Uh okay, sure, that's it depends if you're a Cuban

770
00:41:22,320 --> 00:41:24,399
Speaker 2: taxi driver in New York, I'll bet you could whip

771
00:41:24,440 --> 00:41:25,200
Speaker 2: it up in a second.

772
00:41:25,280 --> 00:41:25,919
Speaker 1: Yeah, for sure.

773
00:41:26,960 --> 00:41:29,680
Speaker 2: This is a weird episode, Chuck, all right, I'll take that.

774
00:41:30,280 --> 00:41:32,920
Speaker 2: All right. Well, since Chuck's taken weird, that means he

775
00:41:33,080 --> 00:41:34,440
Speaker 2: just unlocked the listener mail.

776
00:41:36,920 --> 00:41:39,759
Speaker 1: This was from our episode on postpartum depression that just

777
00:41:39,800 --> 00:41:42,200
Speaker 1: came out in real time. Hey guys, I just listened

778
00:41:42,200 --> 00:41:44,799
Speaker 1: to your PPD YP was inspired to write in I

779
00:41:44,800 --> 00:41:46,239
Speaker 1: want to thank you for shining a light on this

780
00:41:46,280 --> 00:41:50,480
Speaker 1: extremely difficult subject, specifically the parts in which you acknowledge

781
00:41:50,480 --> 00:41:54,800
Speaker 1: the uncomfortable, intrusive thoughts that some moms might experience. My

782
00:41:54,880 --> 00:41:56,839
Speaker 1: first time mom of a four month old have been

783
00:41:56,880 --> 00:41:59,600
Speaker 1: diagnosed with PPD and I'm getting all the treatments you

784
00:41:59,600 --> 00:42:02,000
Speaker 1: outlined it your episode, but it's still a lonely journey.

785
00:42:02,440 --> 00:42:05,400
Speaker 1: And your episode is a very succinct, accessible way to

786
00:42:05,440 --> 00:42:08,239
Speaker 1: inform people that support me in my life about what

787
00:42:08,280 --> 00:42:11,680
Speaker 1: I'm experiencing. So as a woman. I'm always second guessing

788
00:42:11,680 --> 00:42:14,160
Speaker 1: my feelings even when it comes to my PPD symptoms.

789
00:42:14,200 --> 00:42:16,960
Speaker 1: But the stats that you shared in the episode remind

790
00:42:17,000 --> 00:42:19,000
Speaker 1: me that this is very real and I'm not just

791
00:42:19,040 --> 00:42:22,239
Speaker 1: being dramatic. So as two CIS men, you did a

792
00:42:22,239 --> 00:42:25,920
Speaker 1: great job and keep doing good work. And that is

793
00:42:26,040 --> 00:42:27,440
Speaker 1: Rachel from Portland, Oregon.

794
00:42:27,960 --> 00:42:30,640
Speaker 2: Nice. Thank you very much Rachel for writing in to

795
00:42:30,680 --> 00:42:33,400
Speaker 2: tell us that, because that's exactly why we did that episode.

796
00:42:33,440 --> 00:42:36,480
Speaker 1: You know, yeah, and we're you know, you're in our thoughts.

797
00:42:36,520 --> 00:42:38,440
Speaker 1: I know that's a very lonely place to be.

798
00:42:39,920 --> 00:42:43,960
Speaker 2: Yeah. Well, well, said Chuck. Hopefully listening to that episode

799
00:42:44,040 --> 00:42:47,000
Speaker 2: made people who are going through PPD feel a little

800
00:42:47,080 --> 00:42:51,920
Speaker 2: less lonely. Yeah, if you are going through PPD, or

801
00:42:51,960 --> 00:42:54,080
Speaker 2: you're doing something that has something to do with one

802
00:42:54,120 --> 00:42:56,040
Speaker 2: of our episodes, or like Chuck said, you have a

803
00:42:56,040 --> 00:43:00,000
Speaker 2: good recipe for Mexican rice, we want to hear from you.

804
00:43:00,120 --> 00:43:02,280
Speaker 2: If you don't have anything like that to say, that's fine,

805
00:43:02,400 --> 00:43:05,719
Speaker 2: email us. Send it off to Stuff podcast at iHeartRadio

806
00:43:05,800 --> 00:43:09,120
Speaker 2: dot com.

807
00:43:09,239 --> 00:43:12,120
Speaker 1: Stuff you Should Know is a production of iHeartRadio. For

808
00:43:12,200 --> 00:43:15,720
Speaker 1: more podcasts my heart Radio, visit the iHeartRadio app, Apple

809
00:43:15,760 --> 00:43:18,320
Speaker 1: Podcasts or wherever you listen to your favorite shows,