WEBVTT - Beans and Rice Feeds the World

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<v Speaker 1>Welcome to Stuff you Should Know, a production of iHeartRadio. Hey,

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<v Speaker 1>and welcome to the podcast. I'm Josh, and there's Chuck

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<v Speaker 1>and Jerry's here too. When you put the three of

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<v Speaker 1>us together, add a little miso, you got stuff you

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<v Speaker 1>should Know which rhymes with miso.

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<v Speaker 2>Oh boy, you rescued that one. I was on the

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<v Speaker 2>edge of my seat. I was like, where's this one going.

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<v Speaker 1>Yeah, well, you can always bring it back to rhyming. Yeah,

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<v Speaker 1>unless it doesn't rhyme, and then you got nothing.

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<v Speaker 2>Well, something that doesn't rhyme is rice and beans or

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<v Speaker 2>beans and rice?

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<v Speaker 1>And which way? Which way do you prefer to say it?

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<v Speaker 2>I've always said beans and rice.

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<v Speaker 1>Really I say the exact opposite. Hey, I say and

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<v Speaker 1>rice beans?

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<v Speaker 2>You dopest. So I think I was trying to figure

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<v Speaker 2>out why I thought of this one, because this was

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<v Speaker 2>my idea. We did an episode on rice last year

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<v Speaker 2>and just its you know, importance as a crop all

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<v Speaker 2>around the world. And I think maybe when I was

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<v Speaker 2>in Belize, I had a beans and rice dish and

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<v Speaker 2>it just got to me, got me thinking. I was like, man,

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<v Speaker 2>I feel like almost every country I've been to in

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<v Speaker 2>the West, and certainly every Island and there's like some

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<v Speaker 2>version of beans and rice, and like, I was kind

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<v Speaker 2>of wondering what the deal was and why those that

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<v Speaker 2>the combination specifically of those two things was a thing.

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<v Speaker 2>And I guess out of this the idea was born.

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<v Speaker 1>That's a great idea. I'm glad you did. And I

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<v Speaker 1>definitely ate rice and beans for lunch today just from

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<v Speaker 1>dying all this. Oh yeah, I put together what we

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<v Speaker 1>had on hand, So I had pinto beans, yeah, mixed

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<v Speaker 1>with wild rice, which was actually really good.

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<v Speaker 2>Interesting combo it was.

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<v Speaker 1>I took a cue from Jerry and I actually added

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<v Speaker 1>a little miso to it, stirred it all together. That

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<v Speaker 1>helped really pull the room together. And then I put

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<v Speaker 1>some tuna on there on.

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<v Speaker 2>Top, oh tune on top. That's the joshuay.

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<v Speaker 1>I was like, what would I call this? And I

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<v Speaker 1>came up with a freehole importantes.

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<v Speaker 2>Did you really?

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<v Speaker 1>Oh no, that wasn't off the cuff, So yeah, I

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<v Speaker 1>guess I did.

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<v Speaker 2>Really, my favorite bean, if I'm going to eat beans

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<v Speaker 2>and rice, is actually pinto beans. Although I'm not going

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<v Speaker 2>to turn my nose up at black beans or refried

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<v Speaker 2>or refried black or any of that stuff. I love

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<v Speaker 2>all that stuff, but I love pinto beans.

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<v Speaker 1>What about red beans?

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<v Speaker 2>I like red beans, okay, but I much much prefer

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<v Speaker 2>pinto beans like red beans. And rice isn't my favorite

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<v Speaker 2>out of the beans and rice dishes. And my favorite

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<v Speaker 2>rice far and away is and I don't know what

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<v Speaker 2>the word for it is or if there is one,

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<v Speaker 2>but the very very traditional Mexican rice that my friend

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<v Speaker 2>PJ makes and he's going to teach me. That's made

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<v Speaker 2>with like chicken stock and tomatoes hard. It's just it

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<v Speaker 2>sort of turns out a light brown orange color. Yeah,

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<v Speaker 2>And it's not clumpy or sticky. It's all like the

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<v Speaker 2>rice is very loose within each other. That's my favorite

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<v Speaker 2>kind of rice is that specific kind of Mexican rice.

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<v Speaker 1>It's almost like an orzo.

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<v Speaker 2>Yeah, But like other places, like the place down the

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<v Speaker 2>street has like a cilantro rice, which is really good,

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<v Speaker 2>but I like just that really traditional Mexican rice.

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<v Speaker 1>I know, I agree with you. One of the ironic things.

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<v Speaker 1>Dave helped us with this, and he pointed something out

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<v Speaker 1>that I hadn't really considered. You said that like everywhere

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<v Speaker 1>you've been to in the West or any island especially

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<v Speaker 1>has their own beans and rice dish, right, New Mexico

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<v Speaker 1>is what I always associate with, or it certainly initially

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<v Speaker 1>associated with rice and beans. And they actually don't have

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<v Speaker 1>a rice and beans dish. They just give you rice

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<v Speaker 1>and beans and that's actually the authentic way that Mexico

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<v Speaker 1>does it. They don't have like a national rice and

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<v Speaker 1>beans dish.

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<v Speaker 2>Yeah, that's a combined although let's be honest, it gets

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<v Speaker 2>on that plate. What are you doing. You're eating that

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<v Speaker 2>stuff together on one fourfold at a time.

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<v Speaker 1>But they stopped one step short. All they had to

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<v Speaker 1>do is come up with the name for mixing together

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<v Speaker 1>the rice and beans, and they would be like every

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<v Speaker 1>other Caribbean, Central and South American nation for sure.

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<v Speaker 2>And you know, we'll kind of hop around to these

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<v Speaker 2>in more detail. But like for instance, in Costa Rica,

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<v Speaker 2>a lot of time for breakfast, still have spotted rooster

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<v Speaker 2>or guyo pinto, and you know, everyone's a little different.

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<v Speaker 2>They have like an onion saute with bell peppers, black beans,

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<v Speaker 2>the rice from the day before, with some chop cilantro,

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<v Speaker 2>some eggs on the side. Nicaragua also has a version

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<v Speaker 2>of that as well, which is really good.

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<v Speaker 1>I bet me and and me went to Nicaragua, and

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<v Speaker 1>I don't remember having this, and I feel like we

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<v Speaker 1>really missed out. Oh really because it sounds really good.

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<v Speaker 2>Yeah. Jamaica of course has their rice and peas, which

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<v Speaker 2>is a little bit different. It's known as the Jamaican

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<v Speaker 2>Coat of Arms. And we definitely had rice and peas

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<v Speaker 2>in Jamaica. And they're talking about pigeon peas in this case.

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<v Speaker 1>Yeah, which is a kind of bean, not peas. Peas, yeah,

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<v Speaker 1>which no one likes. No one's sane likes peas.

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<v Speaker 2>I love green peas, English peas, do you Yeah.

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<v Speaker 1>I do not like them. What's funny is Momo takes

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<v Speaker 1>after me because she will like eat her whole breakfast

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<v Speaker 1>or her whole dinner, and if there's a pea in

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<v Speaker 1>it and it's not mashed together with everything else, yeah,

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<v Speaker 1>she will just eat everything else but that pea.

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<v Speaker 2>Do you make her own food or do you use

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<v Speaker 2>one of those like fresh food dog food things?

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<v Speaker 1>Oh umy cooks for a few times. Yeah, so she

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<v Speaker 1>gives her peas, but she'll mash them up.

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<v Speaker 2>Yeah that's good. You know my buddy Justin, We talk

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<v Speaker 2>about Justin all the time. Now they put their dogs

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<v Speaker 2>on a raw foods diet, and they throw all kinds

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<v Speaker 2>of stuff in there. They'll have like they have chickens,

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<v Speaker 2>and so they'll throw the chicken eggs in there, and

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<v Speaker 2>the eggshells and just all sorts of stuff. And those

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<v Speaker 2>dogs are as like healthy and lemon shiny as I've

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<v Speaker 2>ever seen him.

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<v Speaker 1>I'm sure Momo's food is cooked, it's not raw, but

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<v Speaker 1>she has a pretty great diet for sure.

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<v Speaker 2>Yeah, you should try their all thing, all right, sure,

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<v Speaker 2>I mean we should all try the raw thing. It's

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<v Speaker 2>really good for you, So, Chuck.

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<v Speaker 1>One of the biggest things that I learned in this

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<v Speaker 1>episode was that coolantro and cilantro are not just different

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<v Speaker 1>spellings for the same thing. Uh yeah, I did not

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<v Speaker 1>know that, did you? You didn't?

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<v Speaker 2>I think I did, all.

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<v Speaker 1>Right, Well, cilantro is what well at cilantro, everybody knows cilantro.

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<v Speaker 1>It tastes like dish soap. Coolantro is something totally different.

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<v Speaker 1>It looks different, it's a completely different plant, but it's

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<v Speaker 1>used as a spice or an herb. It's got a pungent,

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<v Speaker 1>garlicy taste and it just doesn't taste anything like cilantro.

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<v Speaker 1>But if you've ever had sofrido, which is it, I

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<v Speaker 1>guess almost like a seasoning as much as it is

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<v Speaker 1>a dish. Yeah, that that has culantro in it.

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<v Speaker 2>Yeah, I like sofrido.

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<v Speaker 1>I do too, although at what's the place, the place,

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<v Speaker 1>the burrito place.

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<v Speaker 2>Chile Chipotle.

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<v Speaker 1>Yeah, there's Sofrido is all Tofu. So that's my really

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<v Speaker 1>only experience with sofriedo. I'm like, I kind of like this,

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<v Speaker 1>but not all that much.

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<v Speaker 2>It's because it's Tofu.

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<v Speaker 1>The reason I bring up safrido is because in Puerto

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<v Speaker 1>Rico that's a big part of their rice and beans,

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<v Speaker 1>actually rice and pigeon peas too. They call there's ros coandus.

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<v Speaker 2>Yeah, delicious, I've had that in Puerto Rico.

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<v Speaker 1>Boy, you've been all over, haven't you.

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<v Speaker 2>Well. I had never been to any Caribbean island in

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<v Speaker 2>my life until like ten years ago, and then we started,

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<v Speaker 2>you know, once we had a daughter, we started doing

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<v Speaker 2>some of those places. I mean, we've ticked a few

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<v Speaker 2>of those off the list, and they're the people at

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<v Speaker 2>I haven't had a bad experience at any of them.

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<v Speaker 1>No, I'm sure not. Have you been to a Ruba?

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<v Speaker 2>I have not been to a Ruba yet.

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<v Speaker 1>Strongly recommend. Oh okay, great, it's a good beautiful, beautiful beaches,

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<v Speaker 1>really nice slow pace.

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<v Speaker 2>Yeah.

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<v Speaker 1>The only thing is you know how you said like

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<v Speaker 1>all all, Like every Caribbean island has its own rice dish.

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<v Speaker 1>They also typically have their own like signature like tiki drink.

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<v Speaker 1>Oh yeah, sure, and Aruba's is lacking. It's not it's

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<v Speaker 1>something that they could they could really focus on and improve.

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<v Speaker 1>But I think there's like it's good enough, it's fine.

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<v Speaker 1>But that was the only I don't even call it

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<v Speaker 1>a complaint. That was the only thing of note No,

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<v Speaker 1>that was the only well complaint I had about Aruba

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<v Speaker 1>in the entire country. It's just really cool.

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<v Speaker 2>Oh great, we'll check it out. I know we're going

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<v Speaker 2>to Bermuda on our cruise. That'll be a first time

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<v Speaker 2>for me.

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<v Speaker 1>Do you mean the Bahamas or Bermuda?

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<v Speaker 2>I mean Bermuda, baby, same here.

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<v Speaker 1>I've never been either.

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<v Speaker 2>And we'll be there together.

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<v Speaker 1>We are. It's going to be pretty cute.

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<v Speaker 2>All right, Let's talk about beans and rice, because we

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<v Speaker 2>need to talk about each of these a little bit.

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<v Speaker 2>Beans are some of the oldest foods in the world

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<v Speaker 2>as far as cultivating and growing something. We have archaeological

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<v Speaker 2>evidence that it was grown in meso America's early at

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<v Speaker 2>seven thousand BC, and it is a legome and that

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<v Speaker 2>means that it is a seed grown in a pod.

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<v Speaker 2>And that's the deal of bean farmers, you know, from

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<v Speaker 2>the ancient times. They would select these pods that didn't

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<v Speaker 2>split open when the beads matured, and they could like

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<v Speaker 2>dry and store them easier, because that's I mean, eating

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<v Speaker 2>something out of a can is great, but if you

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<v Speaker 2>really want to make some great beans, you should get

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<v Speaker 2>dried beans and take the time to do that that way.

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<v Speaker 1>I have never ever ever done that. I don't think.

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<v Speaker 1>Oh man, if I have, I don't think they actually

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<v Speaker 1>turned out. I think I have tried it before and

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<v Speaker 1>it was like, how does this even work?

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<v Speaker 2>Well? Do you have an instan a pot or a

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<v Speaker 2>pressure cooker?

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<v Speaker 1>No, I'm bereft.

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<v Speaker 2>Yeah, okay, that's the best way to do it, or

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<v Speaker 2>maybe the easiest modern way to do it.

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<v Speaker 1>But the old timey people didn't have pressure cookers, So

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<v Speaker 1>how did they do well?

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<v Speaker 2>That's why I changed my stance from best because that's

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<v Speaker 2>probably the best way is however they did it, they

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<v Speaker 2>probably just long played the long game and stewed and

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<v Speaker 2>boiled them over hours and hours and hours.

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<v Speaker 1>I mean, I know you have to soak them like

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<v Speaker 1>overnight to start even just even get started. But yeah,

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<v Speaker 1>I've never I'll have to give it a try again.

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<v Speaker 2>That's why you never did it. You're not going to

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<v Speaker 2>make start on tomorrow's meal today. That's not the joshuay.

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<v Speaker 1>So you were talking about the common bean, right, Yeah,

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<v Speaker 1>that was the one from meso America. That's what we

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<v Speaker 1>think about with like I guess, like pinto beans and

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<v Speaker 1>black beans and all that, right, Yeah, there's plenty of

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<v Speaker 1>other kinds of beans. I mean, we mentioned pigeon peas.

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<v Speaker 1>I think those are African, right, Yeah, there's also black

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<v Speaker 1>eyed peas with known in Africa as cow peas.

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<v Speaker 2>Yeah. Black.

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<v Speaker 1>There's plenty of other peas that don't come from meso America. Chickpeas, lentils, yeah, favas,

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<v Speaker 1>they're not from Mezzo America. Fa fava beans yeah, with

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<v Speaker 1>a nice kiante.

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<v Speaker 2>Africa is I mean, here's the spoiler. We have Africa

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<v Speaker 2>to think for well a lot, but we have Africa

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<v Speaker 2>specifically in this episode to think mainly for beans and rice.

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<v Speaker 2>We'll talk about rice a little bit We went over

0:11:31.520 --> 0:11:35.120
<v Speaker 2>obviously rice a lot in our rice episode, but there

0:11:35.200 --> 0:11:38.720
<v Speaker 2>was there's the Asian variety in the African variety of rice.

0:11:39.440 --> 0:11:43.400
<v Speaker 2>And in the fourteen hundreds, basically in fifteen hundreds, Portuguese

0:11:43.440 --> 0:11:47.760
<v Speaker 2>traders introduced the Asian rice to Africa and that basically

0:11:47.800 --> 0:11:51.280
<v Speaker 2>replaced the native species because it was easier to grow,

0:11:51.480 --> 0:11:53.560
<v Speaker 2>and it was you know, you could because it was

0:11:53.559 --> 0:11:57.200
<v Speaker 2>easier to grow, it was more lucrative. But that original

0:11:57.280 --> 0:11:59.880
<v Speaker 2>African rice was cultivated on what was called the Rice

0:12:00.360 --> 0:12:01.240
<v Speaker 2>and West Africa.

0:12:02.920 --> 0:12:08.640
<v Speaker 1>Right, apparently we have the Senegal Gambians, which is now

0:12:08.720 --> 0:12:11.360
<v Speaker 1>Senegal and Gambia. Have you ever seen a map of

0:12:11.360 --> 0:12:12.360
<v Speaker 1>Senegal and Gambia.

0:12:13.480 --> 0:12:15.000
<v Speaker 2>I don't know that I've ever paid attention.

0:12:16.120 --> 0:12:18.480
<v Speaker 1>I think the Gambia River kind of goes through the

0:12:18.520 --> 0:12:20.600
<v Speaker 1>middle of the country and if you put a buffer

0:12:20.760 --> 0:12:25.199
<v Speaker 1>around the river that's Gambia, it's like it stabs from

0:12:25.480 --> 0:12:29.520
<v Speaker 1>the coast into Senegal. It's really interesting. But they used

0:12:29.559 --> 0:12:33.400
<v Speaker 1>to be one empire, and this empire was essentially considered

0:12:33.400 --> 0:12:36.559
<v Speaker 1>the cradle of West African or even all of Africa's rice.

0:12:37.320 --> 0:12:41.880
<v Speaker 1>So if you felt like coming over and stealing African

0:12:41.920 --> 0:12:46.280
<v Speaker 1>people from their homes, to plant rice in the New World,

0:12:46.720 --> 0:12:48.679
<v Speaker 1>you would visit Senegal or Gambia.

0:12:48.880 --> 0:12:51.760
<v Speaker 2>Yeah, I mean, I can't remember now what we talked

0:12:51.760 --> 0:12:55.360
<v Speaker 2>about in the rice episode, but there obviously was a

0:12:55.400 --> 0:13:00.920
<v Speaker 2>theory that the Spanish Conquistadors are who brought rice to

0:13:02.120 --> 0:13:05.839
<v Speaker 2>like the Spanish Caribbean and Mexico. But you know, there

0:13:05.920 --> 0:13:09.760
<v Speaker 2>is an argument that because enslaved Africans were brought over

0:13:09.800 --> 0:13:14.720
<v Speaker 2>in such great numbers that they they brought the culture

0:13:14.760 --> 0:13:18.720
<v Speaker 2>of it, because apparently the conquistadors were Spanish Catholics in

0:13:18.760 --> 0:13:22.560
<v Speaker 2>the sixteenth century who who thought rice was like pagan

0:13:22.559 --> 0:13:26.400
<v Speaker 2>food of Muslim wars. So while they might have technically

0:13:26.440 --> 0:13:29.800
<v Speaker 2>brought rice, they didn't have the culture of like knowing

0:13:29.800 --> 0:13:31.360
<v Speaker 2>about rice and knowing how to grow it and how

0:13:31.360 --> 0:13:34.160
<v Speaker 2>to best eat it that they had in West Africa.

0:13:34.280 --> 0:13:38.640
<v Speaker 2>So in Mexico, when West Africans arrived there as slave labor,

0:13:39.280 --> 0:13:43.440
<v Speaker 2>they brought their rice with them and probably first planted

0:13:43.520 --> 0:13:44.760
<v Speaker 2>rice in Mexico.

0:13:45.160 --> 0:13:47.800
<v Speaker 1>Right exactly. I thought that was pretty interesting.

0:13:47.520 --> 0:13:51.280
<v Speaker 2>Yeah, for sure. And the original sort of I guess

0:13:51.360 --> 0:13:54.000
<v Speaker 2>ancestor you would call it of African beans and rice

0:13:54.040 --> 0:14:01.000
<v Speaker 2>dishes is from Senegal and it's called chibu ni yebay

0:14:01.840 --> 0:14:04.920
<v Speaker 2>and that is African rice and cow peas that were

0:14:05.080 --> 0:14:07.760
<v Speaker 2>native to West Africa there, and it's considered a sacred

0:14:07.760 --> 0:14:08.360
<v Speaker 2>dish over there.

0:14:09.440 --> 0:14:13.600
<v Speaker 1>Yes, and cowpeas, remember I said, are black eyed peas,

0:14:13.640 --> 0:14:17.760
<v Speaker 1>So this is like black eyed peas in rice. This

0:14:17.840 --> 0:14:21.760
<v Speaker 1>is considered like at least the earliest kind of documented

0:14:21.840 --> 0:14:24.880
<v Speaker 1>rice and beans dish that anyone's been able to trace

0:14:24.960 --> 0:14:28.480
<v Speaker 1>back to West Africa. Yeah, and there's a direct line

0:14:28.520 --> 0:14:32.160
<v Speaker 1>between that and Hop and John, which is essentially the

0:14:32.200 --> 0:14:36.160
<v Speaker 1>same thing. You just add a pound of bacon when

0:14:36.240 --> 0:14:37.560
<v Speaker 1>you cook it and change the name.

0:14:37.720 --> 0:14:41.880
<v Speaker 2>Yeah. And I think they're both generally served or traditionally

0:14:41.880 --> 0:14:47.400
<v Speaker 2>served with cheez. Why am I blanking now? The green

0:14:48.600 --> 0:14:49.640
<v Speaker 2>collar collar greens?

0:14:49.960 --> 0:14:52.240
<v Speaker 1>Yeah, yeah, yeah, for sure, I forgot about that part.

0:14:52.280 --> 0:14:53.920
<v Speaker 2>I love color greens, but have you ever tried to

0:14:53.920 --> 0:14:54.320
<v Speaker 2>make them?

0:14:55.520 --> 0:14:57.480
<v Speaker 1>I actually make a really good collared green.

0:14:57.720 --> 0:15:00.680
<v Speaker 2>Okay, I bet it's good. But theroblem is you got

0:15:00.680 --> 0:15:03.160
<v Speaker 2>to buy, like you gotta get like three grocery carts

0:15:03.160 --> 0:15:05.640
<v Speaker 2>full of them to make a meal for a family.

0:15:06.320 --> 0:15:10.560
<v Speaker 1>Yeah, I just throw it away they cooked down. No,

0:15:11.000 --> 0:15:13.280
<v Speaker 1>you have you have to have a really good sized stockpot.

0:15:13.440 --> 0:15:13.520
<v Speaker 3>Ye.

0:15:13.680 --> 0:15:15.800
<v Speaker 1>Another thing you can do is is wil tit a

0:15:15.840 --> 0:15:17.600
<v Speaker 1>little bit first, so you don't need as big of

0:15:17.640 --> 0:15:18.280
<v Speaker 1>a stockpot.

0:15:19.320 --> 0:15:19.760
<v Speaker 2>Look at you.

0:15:19.880 --> 0:15:23.320
<v Speaker 1>The biggest pain is to wash it off because there's

0:15:23.360 --> 0:15:26.280
<v Speaker 1>so much of it, washing all the grid off. You

0:15:26.400 --> 0:15:29.880
<v Speaker 1>just can't find collars unless they're bagged and already washed. Yeah,

0:15:30.040 --> 0:15:33.080
<v Speaker 1>if you're going with fresh, you gotta wash them off.

0:15:33.120 --> 0:15:33.640
<v Speaker 1>And it's a pain.

0:15:33.720 --> 0:15:34.360
<v Speaker 2>Yeah, totally.

0:15:35.000 --> 0:15:38.560
<v Speaker 1>But I I don't like pork. I don't eat a

0:15:38.720 --> 0:15:40.120
<v Speaker 1>pig if I ever can help it.

0:15:40.280 --> 0:15:40.520
<v Speaker 2>Yeah.

0:15:40.640 --> 0:15:44.080
<v Speaker 1>Again, they're really smart, and I feel terrible. Turkeys are

0:15:44.080 --> 0:15:46.680
<v Speaker 1>not smart, and I have no problem eating them, and

0:15:46.800 --> 0:15:49.280
<v Speaker 1>so I would use like a smoke turkey wing rather

0:15:49.320 --> 0:15:52.160
<v Speaker 1>than a hamhot when it does, that's same thing. It's

0:15:52.240 --> 0:15:56.040
<v Speaker 1>really good. A little bit of rice wine vinegar in there. Yeah,

0:15:56.080 --> 0:16:00.560
<v Speaker 1>and like it's essentially those two ingredients are about it.

0:16:00.680 --> 0:16:02.680
<v Speaker 2>Yeah, that's you know, I'm not a big vinegar guy,

0:16:02.680 --> 0:16:06.080
<v Speaker 2>but that's where that's where I like vinegar my college

0:16:07.400 --> 0:16:09.320
<v Speaker 2>and of course that's a Southern thing, but also, like

0:16:09.360 --> 0:16:14.680
<v Speaker 2>we said, comes from Senegal originally in spirit at least

0:16:15.200 --> 0:16:17.880
<v Speaker 2>we talked about in the rice episode. The Emily just

0:16:17.920 --> 0:16:19.840
<v Speaker 2>walked by and s waving at me, and she never does.

0:16:19.680 --> 0:16:23.680
<v Speaker 1>That Hey, Josh says, hello, she.

0:16:23.640 --> 0:16:26.480
<v Speaker 2>Didn't wait back. No, I'm just kidding. She didn't hear

0:16:26.480 --> 0:16:29.960
<v Speaker 2>me in this. In the American South, you know, rice

0:16:30.040 --> 0:16:33.400
<v Speaker 2>was a huge cash crop before cotton and tobacco came along,

0:16:33.520 --> 0:16:36.880
<v Speaker 2>and of course in Carolina because recently it was probably

0:16:36.880 --> 0:16:39.200
<v Speaker 2>the rice episode where we talked about the Carolina gold rice.

0:16:40.640 --> 0:16:46.360
<v Speaker 2>Carolina plantations were really seeking out the Senegambians to to

0:16:47.080 --> 0:16:51.800
<v Speaker 2>you know, to lead the rice planting effort there, and

0:16:51.880 --> 0:16:54.720
<v Speaker 2>so that's where they concentrated their efforts as far as

0:16:54.760 --> 0:16:56.000
<v Speaker 2>their brutal slave trade went.

0:16:56.840 --> 0:17:00.560
<v Speaker 1>Yeah, that was a real distinction between the slave trade

0:17:00.600 --> 0:17:03.120
<v Speaker 1>that came later when it was a focus on sugar,

0:17:03.160 --> 0:17:08.640
<v Speaker 1>cane and cotton. Is when you purchased a Senegambian slave,

0:17:09.119 --> 0:17:12.679
<v Speaker 1>you were purchasing their knowledge as well as their labor

0:17:13.040 --> 0:17:17.399
<v Speaker 1>to help plant low country rice in the Carolinas. Yeah,

0:17:17.440 --> 0:17:20.960
<v Speaker 1>which you know, That's one of the other things too,

0:17:21.040 --> 0:17:25.960
<v Speaker 1>is these same West African early slaves introduced a lot

0:17:25.960 --> 0:17:31.600
<v Speaker 1>of root vegetables to America as well, because they were

0:17:32.119 --> 0:17:34.440
<v Speaker 1>in some cases a lot of cases I would imagine,

0:17:35.080 --> 0:17:37.680
<v Speaker 1>able to grow their own food, and so they would

0:17:37.680 --> 0:17:40.080
<v Speaker 1>grow stuff from home like yams and things like that.

0:17:40.200 --> 0:17:43.480
<v Speaker 2>Yeah, I mean, well, on slave ships, they would bring

0:17:43.560 --> 0:17:46.439
<v Speaker 2>over their food to obviously sustain them for that trip.

0:17:47.359 --> 0:17:51.239
<v Speaker 2>And then once they you know, reached wherever their destination was,

0:17:51.359 --> 0:17:55.760
<v Speaker 2>which was you know, a huge diaspora, obviously they would

0:17:55.800 --> 0:17:57.760
<v Speaker 2>plant that stuff because that's what they like to eat.

0:17:58.000 --> 0:18:00.280
<v Speaker 2>And before you know it, if they were working like

0:18:00.400 --> 0:18:04.159
<v Speaker 2>and like the plantation homes and serving the plantation owners,

0:18:04.160 --> 0:18:07.399
<v Speaker 2>they would serve them those meals and that's how it spread.

0:18:07.440 --> 0:18:10.600
<v Speaker 2>It's a you know, it's a pretty ugly past that

0:18:10.920 --> 0:18:11.919
<v Speaker 2>we have to acknowledge.

0:18:13.040 --> 0:18:14.879
<v Speaker 1>You know, I was thinking about that. I don't know

0:18:14.880 --> 0:18:16.560
<v Speaker 1>if this is going to end up in the episode,

0:18:16.600 --> 0:18:20.720
<v Speaker 1>but there's like there's such a fine line between just

0:18:20.800 --> 0:18:26.000
<v Speaker 1>talking about stuff like this matter of factly because all

0:18:26.000 --> 0:18:29.320
<v Speaker 1>of this stuff did happen, i know, while also acknowledging

0:18:29.960 --> 0:18:33.240
<v Speaker 1>just the horror that was, like the basis of it

0:18:33.320 --> 0:18:37.600
<v Speaker 1>are going on in the background, without hitting everybody over

0:18:37.640 --> 0:18:40.680
<v Speaker 1>the head, right and detracting from what you're trying to say.

0:18:40.760 --> 0:18:43.719
<v Speaker 2>Now, I'm with you, man, It's it's an uncomfortable topic

0:18:43.800 --> 0:18:48.520
<v Speaker 2>every time, but we can't do episodes on things like

0:18:48.520 --> 0:18:51.280
<v Speaker 2>like so much that we owe to Africa and not

0:18:51.480 --> 0:18:54.160
<v Speaker 2>and like, you's surely not gonna whitewash it. So no, no, no,

0:18:54.119 --> 0:18:55.240
<v Speaker 2>it's just one of those things.

0:18:55.640 --> 0:18:57.920
<v Speaker 1>Yeah, no, I don't, I don't mean to suggest Yeah no, no,

0:18:58.160 --> 0:18:59.960
<v Speaker 1>let's you stop talking about that part.

0:19:00.840 --> 0:19:03.240
<v Speaker 2>We weren't out in New yorren't suggesting that obviously. Yeah.

0:19:03.359 --> 0:19:06.160
<v Speaker 1>Now, but one thing that did kind of stand out

0:19:06.160 --> 0:19:10.360
<v Speaker 1>to me was so the first you mentioned like, if

0:19:10.400 --> 0:19:13.440
<v Speaker 1>you worked in like the plantation house, you might serve

0:19:13.480 --> 0:19:16.080
<v Speaker 1>something from home. And that's where Hop and John came from.

0:19:16.160 --> 0:19:22.040
<v Speaker 1>Quite clearly, from the Chibu naybe to Hop and John

0:19:22.160 --> 0:19:27.919
<v Speaker 1>actually went through a South Carolina Charleston aristocrat named Sarah Rutledge,

0:19:28.200 --> 0:19:32.080
<v Speaker 1>who anonymously wrote an eighteen forty seven cookbook that was

0:19:32.119 --> 0:19:35.919
<v Speaker 1>the first printed recipe for Hop and John. And so

0:19:36.000 --> 0:19:40.159
<v Speaker 1>it's quite clear that her her enslaved staff was like,

0:19:40.359 --> 0:19:42.639
<v Speaker 1>let me make you something from my homeland, and she

0:19:42.720 --> 0:19:45.439
<v Speaker 1>was like, this is crazy good. But that like that

0:19:45.520 --> 0:19:49.280
<v Speaker 1>kind of brought me into that actual like dining room

0:19:49.800 --> 0:19:52.400
<v Speaker 1>where there are people sitting there, and I'm sure Sarah

0:19:52.440 --> 0:19:55.640
<v Speaker 1>Rutledge was like, you're never gonna guess what my you know,

0:19:56.840 --> 0:19:59.880
<v Speaker 1>Tanya has made for us as a special treat showing

0:20:00.080 --> 0:20:04.320
<v Speaker 1>off to her guests what her enslaved servant has come

0:20:04.400 --> 0:20:07.120
<v Speaker 1>up with. And it's like, just think about sitting at

0:20:07.119 --> 0:20:10.399
<v Speaker 1>that table and being served by somebody who you know

0:20:10.960 --> 0:20:13.400
<v Speaker 1>is not allowed to leave, and if they try to leave,

0:20:13.440 --> 0:20:15.800
<v Speaker 1>they will be murdered, and the person who murdered them

0:20:16.080 --> 0:20:19.320
<v Speaker 1>is not going to be arrested or tried or convicted.

0:20:19.480 --> 0:20:23.399
<v Speaker 1>And that's just how things are really think about, Like,

0:20:23.520 --> 0:20:25.440
<v Speaker 1>sitting at that table, isn't that nuts?

0:20:25.520 --> 0:20:27.119
<v Speaker 2>I know, it's hard to wrap your head around. And

0:20:27.160 --> 0:20:30.800
<v Speaker 2>I wonder if they're like existing diaries from people of

0:20:30.840 --> 0:20:34.800
<v Speaker 2>the time that had any new like if any of

0:20:34.840 --> 0:20:36.760
<v Speaker 2>them felt bad about this stuff.

0:20:37.280 --> 0:20:39.880
<v Speaker 1>I wondered that too, because yes, you know a lot

0:20:39.920 --> 0:20:41.719
<v Speaker 1>of times people are like, well they were just of

0:20:41.760 --> 0:20:44.840
<v Speaker 1>their time, and that certainly does explain a lot of behavior,

0:20:45.040 --> 0:20:47.800
<v Speaker 1>like that's just how society was. So there are plenty

0:20:47.840 --> 0:20:49.720
<v Speaker 1>of people who probably didn't give much thought to it.

0:20:50.080 --> 0:20:53.760
<v Speaker 1>There is no way there wasn't also plenty of people,

0:20:53.800 --> 0:20:56.399
<v Speaker 1>and I'm sure including people in the South, who are like,

0:20:56.480 --> 0:20:59.159
<v Speaker 1>this is messed up, and maybe they didn't do anything

0:20:59.160 --> 0:21:02.000
<v Speaker 1>about it or say any about it. Yeah, surely there.

0:21:01.800 --> 0:21:05.040
<v Speaker 2>Were no you'd like to think so you know, yeah,

0:21:06.000 --> 0:21:10.960
<v Speaker 2>all right, let's take a break and regather. It's an

0:21:11.000 --> 0:21:14.040
<v Speaker 2>interesting thought experiment, and we'll come back and get back

0:21:14.080 --> 0:21:15.240
<v Speaker 2>to beans and rice. Right after this.

0:21:30.880 --> 0:21:40.719
<v Speaker 3>You came along and it was like, yeah, well we

0:21:40.720 --> 0:21:41.520
<v Speaker 3>were work pals.

0:21:42.880 --> 0:21:45.280
<v Speaker 2>All right, we're back with beans and rice. We were

0:21:45.320 --> 0:21:48.680
<v Speaker 2>talking about, obviously, the spread of beans and rice through

0:21:48.720 --> 0:21:52.920
<v Speaker 2>the African slave trade. That is certainly the case in Louisiana,

0:21:53.000 --> 0:21:57.199
<v Speaker 2>New Orleans, another state here in the United States, the

0:21:57.240 --> 0:22:01.000
<v Speaker 2>Southern United States, where African beans and rice dishes came

0:22:01.040 --> 0:22:03.960
<v Speaker 2>over and in their case that like you mentioned earlier,

0:22:04.040 --> 0:22:06.880
<v Speaker 2>the classic red beans and rice that actually start out

0:22:06.880 --> 0:22:10.720
<v Speaker 2>in Haiti, where enslaved Africans worked on sugar cane and

0:22:10.720 --> 0:22:15.959
<v Speaker 2>coffee coffee plantations there owned by French colonists. And in

0:22:16.000 --> 0:22:19.080
<v Speaker 2>that case they cooked up pigeon peas and rice and

0:22:19.160 --> 0:22:21.879
<v Speaker 2>a dish. And you're gonna have to say this because it's.

0:22:21.760 --> 0:22:25.480
<v Speaker 1>French riz at poise ruge.

0:22:26.720 --> 0:22:33.240
<v Speaker 2>Oh, come on, play along. Yeah, there you go, And

0:22:33.280 --> 0:22:36.520
<v Speaker 2>that that's the original New Orleans red beans and rice

0:22:36.560 --> 0:22:38.520
<v Speaker 2>came from Africans via Haiti.

0:22:39.480 --> 0:22:40.359
<v Speaker 1>Is that what that means?

0:22:41.280 --> 0:22:43.359
<v Speaker 2>Well, I mean, that's that's the lineage.

0:22:44.359 --> 0:22:46.760
<v Speaker 1>The thing I didn't know about this. This is my favorite.

0:22:46.840 --> 0:22:50.480
<v Speaker 1>Red beans and rice I think is so great. I

0:22:50.480 --> 0:22:57.200
<v Speaker 1>mean just because of the flavor, sausage taste too, the flavor. Right.

0:22:58.720 --> 0:23:01.919
<v Speaker 1>But one thing I didn't know about is so apparently

0:23:02.040 --> 0:23:05.880
<v Speaker 1>Monday is the traditional day to eat red beans and rice. Yeah,

0:23:05.920 --> 0:23:10.600
<v Speaker 1>and Monday was also washed day back in the Antebellum

0:23:11.080 --> 0:23:15.879
<v Speaker 1>era of New Orleans. So the women, the washer women

0:23:15.960 --> 0:23:19.160
<v Speaker 1>who were well doing the laundry on Mondays would use

0:23:19.200 --> 0:23:22.520
<v Speaker 1>the same coals, not the same water, but the same

0:23:22.600 --> 0:23:28.280
<v Speaker 1>coals to simmer rice and beans later on, and they

0:23:28.280 --> 0:23:32.600
<v Speaker 1>would throw in leftover ham from the day before Sundays. Yeah, dinner,

0:23:33.080 --> 0:23:35.720
<v Speaker 1>and you have red beans and rice on wash day. Yeah.

0:23:35.720 --> 0:23:38.040
<v Speaker 2>And apparently that's still a tradition. I think schools in

0:23:38.080 --> 0:23:41.160
<v Speaker 2>New Orleans still serve red beans and rice on Mondays.

0:23:41.760 --> 0:23:42.680
<v Speaker 1>That's pretty great.

0:23:43.119 --> 0:23:46.760
<v Speaker 2>Yeah, we can concentrate on a few countries now, because

0:23:46.760 --> 0:23:49.199
<v Speaker 2>again that I mean, we can talk about dozens of

0:23:49.200 --> 0:23:54.439
<v Speaker 2>countries that have these dishes. But about half of the

0:23:54.520 --> 0:23:59.200
<v Speaker 2>twelve million enslaved Africans that came over during the Atlantic

0:23:59.240 --> 0:24:02.560
<v Speaker 2>slave trade landed in Brazil. Uh, so we're gonna talk

0:24:02.600 --> 0:24:06.840
<v Speaker 2>a little bit about Brazil. Cuba and Jamaica specifically, and

0:24:07.119 --> 0:24:11.640
<v Speaker 2>today Brazil has maybe I mean it's hard to pit

0:24:11.720 --> 0:24:13.920
<v Speaker 2>these against each other, but they may have the strongest

0:24:13.920 --> 0:24:17.040
<v Speaker 2>beans and rice culture in the Americas because they are

0:24:17.080 --> 0:24:20.240
<v Speaker 2>like every lunch and dinner like we should have beans and.

0:24:20.280 --> 0:24:23.360
<v Speaker 1>Rice, yeah, which I mean that makes sense there there're

0:24:23.400 --> 0:24:27.040
<v Speaker 1>beans and rice dish is called my Portuguese is a

0:24:27.080 --> 0:24:31.040
<v Speaker 1>little rusty. So I'm gonna say, feyada.

0:24:31.240 --> 0:24:32.240
<v Speaker 2>Actually look this one up.

0:24:32.920 --> 0:24:33.639
<v Speaker 1>Oh, let's hear it.

0:24:33.720 --> 0:24:35.879
<v Speaker 2>How how close was there's a jois sound? So it's

0:24:35.920 --> 0:24:43.840
<v Speaker 2>apparently uh yeah, all right, sorry, Yeah, there you go.

0:24:46.640 --> 0:24:50.080
<v Speaker 1>That is their rice and beans dish. And just like

0:24:50.200 --> 0:24:55.520
<v Speaker 1>rize poi rouge, there's a definite like connection to the

0:24:55.560 --> 0:24:57.480
<v Speaker 1>slavery area of Brazil as well.

0:24:57.680 --> 0:25:00.240
<v Speaker 2>Yeah, for sure, because they would do like they did

0:25:00.240 --> 0:25:03.000
<v Speaker 2>in the American South. They would take the what we're

0:25:03.040 --> 0:25:06.359
<v Speaker 2>called like the undesirable cuts of meat that were cast

0:25:06.400 --> 0:25:09.480
<v Speaker 2>off by the plantation owners and like like pig like

0:25:09.560 --> 0:25:12.760
<v Speaker 2>pork cheek and pigs feet and hamhocks and stuff like that, jowls,

0:25:13.320 --> 0:25:15.720
<v Speaker 2>and they would use that stuff. And so the best

0:25:15.720 --> 0:25:17.840
<v Speaker 2>way to usually to cook that kind of thing is

0:25:18.080 --> 0:25:21.560
<v Speaker 2>a very slow cook stew and That's what fejuata is.

0:25:21.640 --> 0:25:24.280
<v Speaker 2>So they could you know, simmer that thing all day

0:25:24.320 --> 0:25:28.680
<v Speaker 2>long while they were you know, toiling and working, and

0:25:29.080 --> 0:25:31.680
<v Speaker 2>they eat that with color greens. Actually that that may

0:25:31.680 --> 0:25:32.840
<v Speaker 2>be what I was thinking earlier.

0:25:33.680 --> 0:25:37.399
<v Speaker 1>Yeah, still, I mean we can rewrite history.

0:25:37.680 --> 0:25:39.919
<v Speaker 2>Collar What about Cuba.

0:25:41.280 --> 0:25:46.800
<v Speaker 1>So you mentioned how the Catholic Spanish considered rice a

0:25:46.920 --> 0:25:51.920
<v Speaker 1>pagan Moorish dish, yeah, or food. That division is actually

0:25:51.960 --> 0:25:55.800
<v Speaker 1>reflected in Cuba's rice dish. Well, it depends. I think

0:25:55.840 --> 0:26:01.120
<v Speaker 1>the west side of Cuba eats they it's called moros

0:26:01.160 --> 0:26:07.959
<v Speaker 1>e Cristianos more like Moors were Muslims and Christians, and

0:26:08.000 --> 0:26:12.000
<v Speaker 1>it's black beans and rice, white rice. And then the

0:26:12.080 --> 0:26:15.600
<v Speaker 1>other side of the island eats congree, which is red

0:26:15.640 --> 0:26:16.359
<v Speaker 1>beans and rice.

0:26:16.600 --> 0:26:20.400
<v Speaker 2>That's right, And apparently it's a metaphor for modern Cuba

0:26:20.480 --> 0:26:24.000
<v Speaker 2>as well. That's a Cuba, modern Cuba.

0:26:24.040 --> 0:26:28.359
<v Speaker 4>That's like people say Washington, Yeah, where you have you know,

0:26:28.640 --> 0:26:33.280
<v Speaker 4>a sort of fairly equal divide of white people and

0:26:33.320 --> 0:26:35.080
<v Speaker 4>black people in Cuba.

0:26:35.119 --> 0:26:38.040
<v Speaker 2>And about I think as high as sixty five percent

0:26:38.160 --> 0:26:45.080
<v Speaker 2>of Cubans descended from enslaved Africans because the indigenous Tayino

0:26:45.119 --> 0:26:48.400
<v Speaker 2>people that was the population of Cuba before the Spanish

0:26:48.400 --> 0:26:52.520
<v Speaker 2>colonizers came along and basically killed them off, not completely,

0:26:52.560 --> 0:26:54.320
<v Speaker 2>but decimated them.

0:26:54.600 --> 0:26:59.200
<v Speaker 1>Right the congre though the red beans and rice that

0:26:59.400 --> 0:27:01.960
<v Speaker 1>also probably came from Haiti, just like red beans and

0:27:02.040 --> 0:27:05.719
<v Speaker 1>rice came to New Orleans. Yeah, through the after the

0:27:05.720 --> 0:27:09.600
<v Speaker 1>Haitian Revolution, when a bunch of former slaves were like,

0:27:09.960 --> 0:27:10.880
<v Speaker 1>let's start traveling.

0:27:11.200 --> 0:27:13.760
<v Speaker 2>Yeah. And you know, rice and beans is a big

0:27:13.800 --> 0:27:16.600
<v Speaker 2>deal in Cuba because of the various times over the

0:27:16.680 --> 0:27:19.880
<v Speaker 2>years that are decades rather that they've been in food

0:27:19.920 --> 0:27:22.800
<v Speaker 2>crisis because of initially like the collapse of the Soviet

0:27:22.880 --> 0:27:27.679
<v Speaker 2>Union and then you know, still ongoing US trade embargoes

0:27:28.520 --> 0:27:31.560
<v Speaker 2>that have left Cuba in a bad state. So rice

0:27:31.600 --> 0:27:33.919
<v Speaker 2>and beans apparently is the sort of a symbol of

0:27:33.960 --> 0:27:35.920
<v Speaker 2>their determination as a people to get by.

0:27:36.720 --> 0:27:40.400
<v Speaker 1>Yeah. I thought that was pretty cool. Yeah, and then

0:27:40.600 --> 0:27:43.480
<v Speaker 1>we can't not talk about Jamaica. Jamaica is its own

0:27:43.560 --> 0:27:45.840
<v Speaker 1>thing as far as rice and beans go. Not only

0:27:45.880 --> 0:27:50.080
<v Speaker 1>do they call their beans peas because remember their pigeon peas. Yeah,

0:27:50.240 --> 0:27:53.440
<v Speaker 1>they cook theirs like way differently from everybody else. They

0:27:53.480 --> 0:27:58.360
<v Speaker 1>simmer it in coconut milk. Huge difference is they cook

0:27:58.400 --> 0:28:01.080
<v Speaker 1>the rice and the beans together in one pot rather

0:28:01.119 --> 0:28:03.879
<v Speaker 1>than cooking them separately and bringing them together on the plate.

0:28:05.080 --> 0:28:08.560
<v Speaker 1>They also use different seasonings. So with red beans and rice,

0:28:08.600 --> 0:28:13.719
<v Speaker 1>it starts with the Holy trinity celery, onions and green

0:28:13.760 --> 0:28:19.120
<v Speaker 1>bell pepper, right, Jamaican holy trinity is time, garlic and scallions,

0:28:19.520 --> 0:28:21.879
<v Speaker 1>which I'm fine with both of those trinities, sure, And

0:28:21.880 --> 0:28:25.359
<v Speaker 1>then they also spice theirs up literally with all spice,

0:28:25.359 --> 0:28:28.440
<v Speaker 1>but also with Scotch bonnet peppers, which no human has

0:28:28.480 --> 0:28:30.000
<v Speaker 1>any business going anywhere near.

0:28:30.080 --> 0:28:31.520
<v Speaker 2>Yeah, those are pretty spicy.

0:28:32.320 --> 0:28:36.280
<v Speaker 1>And they that's I mean, like this is its own dish.

0:28:36.359 --> 0:28:39.040
<v Speaker 1>But you said it before. It was the Jamaican coat

0:28:39.040 --> 0:28:41.440
<v Speaker 1>of arms. It's just so common that you just have

0:28:41.560 --> 0:28:44.280
<v Speaker 1>that like every meal, from what I understand.

0:28:43.920 --> 0:28:48.200
<v Speaker 2>Yeah, for sure. I had a almost every year here

0:28:48.400 --> 0:28:50.920
<v Speaker 2>in one of the neighborhoods near me in Kirkwood, they

0:28:50.920 --> 0:28:54.000
<v Speaker 2>have the Kirkwood Spring Fling and then they have the

0:28:54.120 --> 0:28:58.040
<v Speaker 2>chicken wing contest the Wing Fling, and my buddy Matt

0:28:58.760 --> 0:29:00.400
<v Speaker 2>that lives near us is the stuff. You should know.

0:29:00.440 --> 0:29:02.560
<v Speaker 2>Guy has gotten me to be one of the quote

0:29:02.640 --> 0:29:06.440
<v Speaker 2>unquote celebrity judges most years. Yeah, yeah, and this year

0:29:06.600 --> 0:29:10.320
<v Speaker 2>I had a Scotch bonnet wing. That was the hottest

0:29:10.320 --> 0:29:11.480
<v Speaker 2>thing I've ever put in my mouth.

0:29:12.120 --> 0:29:15.480
<v Speaker 1>Yeah, but it's not even close to like the hottest pepper.

0:29:15.640 --> 0:29:15.880
<v Speaker 3>I know.

0:29:16.440 --> 0:29:20.960
<v Speaker 2>It was unbelievably hot. It took twenty minutes for me

0:29:21.040 --> 0:29:22.200
<v Speaker 2>to even feel normal again.

0:29:22.680 --> 0:29:25.880
<v Speaker 1>I'm sure it was bad. They're pretty though, That's the thing.

0:29:25.920 --> 0:29:27.440
<v Speaker 1>That's how they get you. You're like, wow, it's a

0:29:27.880 --> 0:29:28.560
<v Speaker 1>pretty pepper.

0:29:28.960 --> 0:29:31.120
<v Speaker 2>I mean, this chicken wing was the color orange I've

0:29:31.120 --> 0:29:31.880
<v Speaker 2>never seen before.

0:29:32.200 --> 0:29:34.880
<v Speaker 1>Man, forget that. Yeah, I would have been like, well,

0:29:34.920 --> 0:29:36.640
<v Speaker 1>I'm not the celebrity judge anymore.

0:29:36.640 --> 0:29:40.400
<v Speaker 2>I guess should we take another break? Yeah, all right,

0:29:40.440 --> 0:29:43.520
<v Speaker 2>we'll be right back with why beans and rice is popular?

0:29:43.600 --> 0:29:44.040
<v Speaker 2>Right for this?

0:29:59.600 --> 0:30:09.600
<v Speaker 3>You came and it was like, yeah, well we were

0:30:09.640 --> 0:30:10.680
<v Speaker 3>work pals.

0:30:11.200 --> 0:30:15.040
<v Speaker 1>So Chuck. We've been focusing mainly on the Caribbean, Latin America,

0:30:16.080 --> 0:30:19.320
<v Speaker 1>and Africa as far as like rice dishes go, right, Yeah,

0:30:19.320 --> 0:30:21.120
<v Speaker 1>and a little bit of the United States more the

0:30:21.240 --> 0:30:25.960
<v Speaker 1>southern area. Sure, there's like rice and bean dishes are

0:30:26.360 --> 0:30:32.840
<v Speaker 1>like so universally eaten by traditional cultures around the world

0:30:32.960 --> 0:30:37.320
<v Speaker 1>that there's actually an anthropologist name Sydney Mintz who's like,

0:30:37.760 --> 0:30:40.280
<v Speaker 1>I think this is actually one of the oldest dishes

0:30:40.400 --> 0:30:43.920
<v Speaker 1>humans make, and that it's been sustaining cultures around the

0:30:43.920 --> 0:30:46.000
<v Speaker 1>world for thousands and thousands of years.

0:30:46.320 --> 0:30:50.240
<v Speaker 2>Yeah, he's he's got his own theory. It's called the core, fringe,

0:30:50.720 --> 0:30:56.520
<v Speaker 2>legome pattern, and it's those three things. He basically says

0:30:56.520 --> 0:31:00.240
<v Speaker 2>that in every culture in their diet, they have a

0:31:00.280 --> 0:31:03.560
<v Speaker 2>core grain involved. And as you can tell from our

0:31:03.600 --> 0:31:05.840
<v Speaker 2>rice episode and this one, like a lot of the time,

0:31:05.840 --> 0:31:08.840
<v Speaker 2>it's rice. It can be you know, other things depending

0:31:08.840 --> 0:31:11.040
<v Speaker 2>on where you are, but rice is definitely one of

0:31:11.040 --> 0:31:13.600
<v Speaker 2>the big ones. And then you have a legome to

0:31:13.720 --> 0:31:18.680
<v Speaker 2>complement that grain, in this case beans or peas. And

0:31:18.720 --> 0:31:20.520
<v Speaker 2>then you've got the fringe, right.

0:31:21.840 --> 0:31:24.920
<v Speaker 1>The fringe this is fringe is in Surrey with the

0:31:24.960 --> 0:31:30.000
<v Speaker 1>fringe on top like a decoration, not a peripheral. Right, Yeah,

0:31:30.200 --> 0:31:33.600
<v Speaker 1>it's the sauceage. It's the seasonings, the herbs and spices

0:31:33.680 --> 0:31:39.520
<v Speaker 1>that make each rice or grain and bean dish unique

0:31:39.840 --> 0:31:41.600
<v Speaker 1>to a specific group or region.

0:31:42.000 --> 0:31:44.880
<v Speaker 2>Yeah, And he basically is like, this is this combination

0:31:45.000 --> 0:31:48.440
<v Speaker 2>of these three things. He calls it quote the basic

0:31:48.440 --> 0:31:53.800
<v Speaker 2>building blocks of world cuisine, and it's it's a very

0:31:54.080 --> 0:31:57.600
<v Speaker 2>just super ancient thing that's been around all over the

0:31:57.640 --> 0:31:58.240
<v Speaker 2>world forever.

0:32:00.240 --> 0:32:02.200
<v Speaker 1>I found that interesting that he makes a point though,

0:32:02.400 --> 0:32:04.760
<v Speaker 1>like it doesn't have to be rice, I think even

0:32:04.800 --> 0:32:07.760
<v Speaker 1>though half of the world gets there like eats rice

0:32:07.800 --> 0:32:11.480
<v Speaker 1>every day. Yeah, but there is like other kinds of

0:32:12.560 --> 0:32:15.480
<v Speaker 1>grains as well. Like have you ever had Ethiopian.

0:32:14.880 --> 0:32:18.000
<v Speaker 2>Food, Uh, yeah, it's been a while.

0:32:18.040 --> 0:32:23.920
<v Speaker 1>They have like these kind of pancake like bread, very

0:32:23.960 --> 0:32:27.440
<v Speaker 1>flat bread, and you put the food basically into that

0:32:27.480 --> 0:32:31.360
<v Speaker 1>and make like a little toastata or burrito or something

0:32:31.400 --> 0:32:33.360
<v Speaker 1>out of it essentially, or you can use it to

0:32:33.440 --> 0:32:36.400
<v Speaker 1>sop stuff up. But like that's their main grain, like

0:32:36.440 --> 0:32:38.680
<v Speaker 1>they I don't think you have a meal in Ethiopia

0:32:38.720 --> 0:32:41.640
<v Speaker 1>without that that bread, you know what it's called in

0:32:41.760 --> 0:32:45.240
<v Speaker 1>Jera in Jerra, And I think, so.

0:32:45.160 --> 0:32:47.120
<v Speaker 2>That sounds good. I need to eat food.

0:32:47.960 --> 0:32:49.800
<v Speaker 1>It's been a while for me, but every time I've

0:32:49.800 --> 0:32:53.000
<v Speaker 1>had it, I I loved it. Yeah, And I mean

0:32:53.080 --> 0:32:55.200
<v Speaker 1>Ethiopia is just one place of many. There's a lot

0:32:55.240 --> 0:32:57.920
<v Speaker 1>of other places that also that do use rice as

0:32:57.960 --> 0:33:03.280
<v Speaker 1>the core grain that are nowhere near Latin America, the

0:33:03.280 --> 0:33:06.160
<v Speaker 1>Middle East. I believe in Persia they have a ton

0:33:06.200 --> 0:33:10.240
<v Speaker 1>of different beans and rice dishes. India has something called

0:33:10.320 --> 0:33:14.480
<v Speaker 1>Rajma chawall, which I mean, it doesn't matter what it is.

0:33:14.520 --> 0:33:16.760
<v Speaker 1>If it's Indian food, I'll eat it and I love it.

0:33:17.360 --> 0:33:21.960
<v Speaker 1>But they have Rajma chawall would not exist without the

0:33:22.080 --> 0:33:25.240
<v Speaker 1>New World because they make it with red kidney beans yeah,

0:33:25.280 --> 0:33:27.880
<v Speaker 1>and tomatoes, both of which come from the New World.

0:33:28.200 --> 0:33:31.280
<v Speaker 1>And then they India up with basmati rice.

0:33:31.480 --> 0:33:34.080
<v Speaker 2>Yeah for sure. Yeah, Indian food is not something I

0:33:34.120 --> 0:33:36.280
<v Speaker 2>would associate with red kidney beans, so I'll have to

0:33:36.280 --> 0:33:38.200
<v Speaker 2>try to soak that out for sure.

0:33:38.640 --> 0:33:41.480
<v Speaker 1>And then Turkey has something. It's a staple called kuru

0:33:41.760 --> 0:33:47.760
<v Speaker 1>fasuli fasuli v pilav and it's a rice pea loof

0:33:48.240 --> 0:33:50.640
<v Speaker 1>with white bean stew, which sounds good too.

0:33:50.720 --> 0:33:52.680
<v Speaker 2>I love white beans, like a white bean chili.

0:33:53.760 --> 0:33:57.160
<v Speaker 1>Yeah. But Sydney mint seems to be onto something though,

0:33:57.200 --> 0:33:59.960
<v Speaker 1>you know, like they rice and beans in particular seem

0:34:00.120 --> 0:34:03.160
<v Speaker 1>to be like all over the place. And anytimes something's

0:34:03.240 --> 0:34:06.920
<v Speaker 1>like that nearly universal. It's probably pretty.

0:34:06.560 --> 0:34:11.800
<v Speaker 2>Old, yeah, and probably fairly healthy, because if ancient cultures

0:34:11.840 --> 0:34:14.719
<v Speaker 2>are eating stuff for thousands of years, it's probably not

0:34:14.800 --> 0:34:19.080
<v Speaker 2>you know, junk food, right, and that's new you probably heard, like,

0:34:19.320 --> 0:34:20.879
<v Speaker 2>you know, if you eat rice and beans together, it's

0:34:20.960 --> 0:34:25.520
<v Speaker 2>complete protein because they compliment one another and filling in

0:34:25.560 --> 0:34:28.080
<v Speaker 2>the blanks of what like the key amino acids that

0:34:28.120 --> 0:34:31.200
<v Speaker 2>the other is missing. And the amino acids are the

0:34:31.200 --> 0:34:34.799
<v Speaker 2>building blocks of protein. And it's not like that's not

0:34:34.800 --> 0:34:37.680
<v Speaker 2>one hundred percent true, but it's kind of true.

0:34:37.800 --> 0:34:40.440
<v Speaker 1>I've seen both. I've seen that. Yeah, essentially it is

0:34:40.640 --> 0:34:43.000
<v Speaker 1>a complete protein if you put them both together.

0:34:42.840 --> 0:34:43.520
<v Speaker 2>And eat enough.

0:34:44.200 --> 0:34:46.919
<v Speaker 1>I feel like, yes, that's the key. I think if

0:34:46.960 --> 0:34:49.680
<v Speaker 1>you really want to nitpick, you can be like, well,

0:34:50.040 --> 0:34:52.880
<v Speaker 1>complete protein has one hundred percent of all of the

0:34:53.040 --> 0:34:56.480
<v Speaker 1>essential amino acids that you need. They're essential because your

0:34:56.520 --> 0:34:59.120
<v Speaker 1>body doesn't make them an abundant enough supply, so that

0:34:59.160 --> 0:35:03.160
<v Speaker 1>we have to get them from external sources. I eve food,

0:35:04.760 --> 0:35:08.839
<v Speaker 1>and I think there's nine of them. Yeah, there's nine

0:35:08.880 --> 0:35:11.720
<v Speaker 1>of them. If you eat a steak or some tuna

0:35:12.040 --> 0:35:15.000
<v Speaker 1>or like a protein like that, bam, you're covered and

0:35:15.040 --> 0:35:19.239
<v Speaker 1>it doesn't take very much. The critique of rice and

0:35:19.280 --> 0:35:21.920
<v Speaker 1>beans as a complete protein is yes, if you put

0:35:21.960 --> 0:35:25.719
<v Speaker 1>them together, they contain enough of everything that if you

0:35:25.840 --> 0:35:29.080
<v Speaker 1>eat enough rice and beans, you'll have a complete protein.

0:35:29.520 --> 0:35:32.480
<v Speaker 1>I think the world generally is like no, that it's

0:35:32.520 --> 0:35:35.560
<v Speaker 1>a complete protein. Stop being a pedantic putts.

0:35:35.719 --> 0:35:38.279
<v Speaker 2>Yeah, if you have a cup of cooked pintos at

0:35:38.320 --> 0:35:41.520
<v Speaker 2>six ounces, it's about fifty percent of most amino acids,

0:35:42.360 --> 0:35:47.680
<v Speaker 2>but twenty seven percent of one called methionine. So that's

0:35:47.719 --> 0:35:50.480
<v Speaker 2>what's missing. On the bean side. A cook a cup

0:35:50.520 --> 0:35:54.160
<v Speaker 2>of cooked white rice provides about ten to twenty percent

0:35:54.239 --> 0:35:57.080
<v Speaker 2>of most of those amino acids and fourteen percent of

0:35:57.120 --> 0:36:01.279
<v Speaker 2>the methionine. But when you eat them together, and you

0:36:01.320 --> 0:36:04.000
<v Speaker 2>eat enough, and I think they say the ideal ratio

0:36:04.040 --> 0:36:07.600
<v Speaker 2>is about eighty percent rice dry protein to twenty percent bean,

0:36:08.600 --> 0:36:11.239
<v Speaker 2>it's basically a complete protein. You just have to eat

0:36:11.239 --> 0:36:13.520
<v Speaker 2>a little more. But low card people are like, why

0:36:13.520 --> 0:36:14.880
<v Speaker 2>would you do that when you can have a three

0:36:14.960 --> 0:36:16.399
<v Speaker 2>ounce steak and get all you need.

0:36:16.960 --> 0:36:19.200
<v Speaker 1>Yeah, and the bees of rice people are like, why

0:36:19.200 --> 0:36:21.000
<v Speaker 1>would you kill an animal when you can eat rice

0:36:21.040 --> 0:36:21.520
<v Speaker 1>and beans.

0:36:21.880 --> 0:36:23.920
<v Speaker 2>That's a good point. Did you ever eat it? The

0:36:23.960 --> 0:36:28.200
<v Speaker 2>grit in Athens before it closed? The vegetarian restaurant over

0:36:28.760 --> 0:36:30.280
<v Speaker 2>off Prince Avenue off downtown.

0:36:30.800 --> 0:36:33.040
<v Speaker 1>It was not my place, but I ate there before.

0:36:33.080 --> 0:36:34.840
<v Speaker 1>I mean, I don't think you could live in Athens

0:36:34.880 --> 0:36:36.200
<v Speaker 1>at that time and not eat there.

0:36:36.400 --> 0:36:38.600
<v Speaker 2>Yeah, I think Michael Stipe might have been an owner

0:36:38.600 --> 0:36:41.080
<v Speaker 2>at one point or co owner or maybe an investor.

0:36:41.080 --> 0:36:45.399
<v Speaker 2>But they if you were a poor college student, which

0:36:45.440 --> 0:36:47.520
<v Speaker 2>was like you know, most of the people I knew

0:36:47.560 --> 0:36:51.600
<v Speaker 2>and me and myself were, could go to the grit

0:36:51.680 --> 0:36:54.239
<v Speaker 2>and get it was called the staple and it was

0:36:54.320 --> 0:36:57.759
<v Speaker 2>just white rice and beans with some spices, and it

0:36:57.800 --> 0:37:01.080
<v Speaker 2>was like three bucks or something, and we would eat

0:37:01.080 --> 0:37:02.839
<v Speaker 2>that a lot. It was a good way to get

0:37:02.880 --> 0:37:04.800
<v Speaker 2>a fairly healthy lunch in your body as a college

0:37:04.800 --> 0:37:05.719
<v Speaker 2>student for not much.

0:37:06.719 --> 0:37:08.799
<v Speaker 1>Whenever I think of rice and beans, I think of

0:37:08.840 --> 0:37:11.439
<v Speaker 1>this one man. I'm pretty sure he's a taxi driver.

0:37:11.560 --> 0:37:14.279
<v Speaker 1>And he was eating in a Cuban restaurant in New

0:37:14.360 --> 0:37:19.600
<v Speaker 1>York Upper East Side where Umi's and my friend Mollie lives,

0:37:19.920 --> 0:37:21.839
<v Speaker 1>and it was just around the corner from Molly's house

0:37:21.840 --> 0:37:23.640
<v Speaker 1>where we were staying in. This guy, it was winter

0:37:24.200 --> 0:37:26.880
<v Speaker 1>and he just had this bowl of rice and beans

0:37:27.760 --> 0:37:30.239
<v Speaker 1>and he was eating it. He could have been he

0:37:30.320 --> 0:37:32.399
<v Speaker 1>was middle aged, he could have been a little kid,

0:37:32.440 --> 0:37:34.560
<v Speaker 1>he could have been an old man. The way he

0:37:34.680 --> 0:37:37.160
<v Speaker 1>was eating it. He was enjoying it, but it was

0:37:37.280 --> 0:37:44.000
<v Speaker 1>so so like clearly, the consuming that dish was so

0:37:44.320 --> 0:37:48.959
<v Speaker 1>ingrained in this man that like it was its own thing.

0:37:49.320 --> 0:37:51.480
<v Speaker 1>Like you could have put anybody else in front of

0:37:51.520 --> 0:37:54.759
<v Speaker 1>that bowl, like me eating it, I would not have looked.

0:37:54.760 --> 0:37:57.560
<v Speaker 1>It wouldn't have been fluid, it wouldn't have been It

0:37:57.640 --> 0:38:00.799
<v Speaker 1>just looks so natural the way this man was. And

0:38:00.840 --> 0:38:03.680
<v Speaker 1>then at the same time you could see him being

0:38:03.760 --> 0:38:06.640
<v Speaker 1>like nourished by it was just cool. It drove home

0:38:06.680 --> 0:38:09.279
<v Speaker 1>to me, like just how big a deal rice and

0:38:09.360 --> 0:38:12.239
<v Speaker 1>beans are to a lot of the cultures where they

0:38:12.280 --> 0:38:13.479
<v Speaker 1>are a big deal. It is neat.

0:38:13.640 --> 0:38:15.400
<v Speaker 2>Oh that's cool. I love that. Yeah, I know what

0:38:15.440 --> 0:38:17.440
<v Speaker 2>you mean though, not even with rice and beans, but

0:38:17.480 --> 0:38:20.319
<v Speaker 2>when you see someone from the culture eating the thing

0:38:20.360 --> 0:38:23.120
<v Speaker 2>that kind of defines it and sustains their culture. Yeah,

0:38:23.160 --> 0:38:25.000
<v Speaker 2>it's different the way it goes down and the way

0:38:25.040 --> 0:38:27.440
<v Speaker 2>it looks. Yeah, it's like me and fried chicken.

0:38:29.760 --> 0:38:32.160
<v Speaker 1>Right, I'm trying to think of what I eat like that.

0:38:32.239 --> 0:38:35.399
<v Speaker 1>Maybe a donut, Maybe they don't.

0:38:35.640 --> 0:38:38.920
<v Speaker 2>Someone from another country telling a story about visiting America

0:38:38.960 --> 0:38:41.640
<v Speaker 2>and seeing this guy eat fried chicken and his friend

0:38:41.680 --> 0:38:42.640
<v Speaker 2>was eating donuts, and.

0:38:44.719 --> 0:38:49.520
<v Speaker 1>Yeah, uh, you can be nourished by beans, though rice

0:38:49.600 --> 0:38:51.719
<v Speaker 1>is fine, depending on the kind of rice. Like the

0:38:51.800 --> 0:38:54.239
<v Speaker 1>problem with white rice is it has a high clistemic

0:38:54.360 --> 0:38:55.920
<v Speaker 1>index Y, which I'm sure we talked about in the

0:38:56.000 --> 0:38:59.240
<v Speaker 1>rice episode, but that basically means it jecks your insulin

0:38:59.320 --> 0:39:02.520
<v Speaker 1>up while you're dyeing it. What's cool is that when

0:39:02.520 --> 0:39:05.520
<v Speaker 1>you eat beans with white rice, the beans have such

0:39:05.520 --> 0:39:09.000
<v Speaker 1>a low glycemic index that it washes out a lot

0:39:09.040 --> 0:39:12.400
<v Speaker 1>of the white rice. Is glycymic index removes it. So

0:39:12.480 --> 0:39:16.120
<v Speaker 1>that's pretty cool. And then beans, of course are just

0:39:16.200 --> 0:39:18.640
<v Speaker 1>on their own nutritious. One of the big things that

0:39:18.640 --> 0:39:21.240
<v Speaker 1>they have lots of fiber, Yeah, which is the component

0:39:21.280 --> 0:39:25.279
<v Speaker 1>of beans that make them the magical fruit. Apparently you

0:39:25.320 --> 0:39:29.040
<v Speaker 1>get more than half of your daily fiber from one

0:39:29.120 --> 0:39:30.360
<v Speaker 1>cup of pinto beans.

0:39:30.960 --> 0:39:34.480
<v Speaker 2>Yeah, that's a lot. They lower your LDL cholesterol, which

0:39:34.480 --> 0:39:37.399
<v Speaker 2>is the bad cholesterol. They're going to improve your gut

0:39:37.400 --> 0:39:41.600
<v Speaker 2>healthy if you have a risk of well, I guess

0:39:41.640 --> 0:39:43.960
<v Speaker 2>everyone has some risk of colorectal cancer.

0:39:44.200 --> 0:39:45.200
<v Speaker 1>It's getting worse too.

0:39:45.280 --> 0:39:48.799
<v Speaker 2>Yeah, it's going to decrease that risk. And what else

0:39:48.800 --> 0:39:51.239
<v Speaker 2>there something about the like it fills you up right.

0:39:52.440 --> 0:39:57.160
<v Speaker 1>Yeah, you are satiated by two different hormones that are

0:39:57.160 --> 0:40:00.360
<v Speaker 1>triggered by eating beans, which is cool. And you you

0:40:00.960 --> 0:40:03.960
<v Speaker 1>basically digest your food a little slower so you feel

0:40:04.040 --> 0:40:05.200
<v Speaker 1>fuller longer.

0:40:05.520 --> 0:40:09.040
<v Speaker 2>Yeah, Like last night, not in prep for this, because

0:40:09.040 --> 0:40:12.520
<v Speaker 2>I didn't even bother making beans. We just been traveling

0:40:12.520 --> 0:40:14.239
<v Speaker 2>a lot. We have no food here, and I didn't

0:40:14.280 --> 0:40:15.880
<v Speaker 2>know what to eat, and I didn't feel like like

0:40:16.080 --> 0:40:18.680
<v Speaker 2>ordering delivery food because I hate doing that. So I

0:40:19.320 --> 0:40:22.920
<v Speaker 2>opened up a can of refried black beans and I

0:40:23.040 --> 0:40:25.319
<v Speaker 2>just cooked those and put some spices in them and

0:40:25.360 --> 0:40:27.440
<v Speaker 2>threw some cheese on top and ate a bowl of

0:40:27.880 --> 0:40:28.760
<v Speaker 2>refried beans.

0:40:29.280 --> 0:40:29.600
<v Speaker 1>Nice.

0:40:30.080 --> 0:40:31.799
<v Speaker 2>It was delicious. I farted all night long.

0:40:32.440 --> 0:40:33.200
<v Speaker 1>That's awesome.

0:40:33.320 --> 0:40:33.799
<v Speaker 2>It was great.

0:40:33.840 --> 0:40:36.200
<v Speaker 1>You me eat three fried beans a surprising amount and

0:40:36.280 --> 0:40:37.200
<v Speaker 1>she does not fart.

0:40:37.520 --> 0:40:40.400
<v Speaker 2>Well, that's because you me is perfect and I'm not.

0:40:42.280 --> 0:40:45.279
<v Speaker 1>Oh dude, I'm right there with you, like I've been

0:40:45.280 --> 0:40:48.000
<v Speaker 1>holding it in from lunch the whole time we've been recording.

0:40:49.160 --> 0:40:50.080
<v Speaker 2>She's a real lady.

0:40:50.880 --> 0:40:55.280
<v Speaker 1>That's right. You got anything else about beans, rice, rice,

0:40:55.360 --> 0:40:56.120
<v Speaker 1>am beans?

0:40:56.160 --> 0:40:58.399
<v Speaker 2>Nothing else? I think I'm gonna go on a rice

0:40:58.440 --> 0:41:00.959
<v Speaker 2>and beans terar. How about this? I would love if

0:41:01.040 --> 0:41:06.560
<v Speaker 2>people know a great recipe for that that traditional Mexican rice.

0:41:06.800 --> 0:41:07.319
<v Speaker 2>Send it in.

0:41:08.160 --> 0:41:10.960
<v Speaker 1>Oh good idea. It is so good, I swear to God,

0:41:11.000 --> 0:41:11.880
<v Speaker 1>there's lard, isn't it?

0:41:12.239 --> 0:41:14.200
<v Speaker 2>Probably so? And it takes some time. You know, it's

0:41:14.200 --> 0:41:15.640
<v Speaker 2>not the kind of thing you can just whip up

0:41:15.680 --> 0:41:16.200
<v Speaker 2>in a second.

0:41:17.760 --> 0:41:21.880
<v Speaker 1>Uh okay, sure, that's it depends if you're a Cuban

0:41:22.320 --> 0:41:24.399
<v Speaker 1>taxi driver in New York. I'll bet you could whip

0:41:24.440 --> 0:41:25.200
<v Speaker 1>it up in a second.

0:41:25.280 --> 0:41:25.919
<v Speaker 2>Yeah, for sure.

0:41:26.960 --> 0:41:29.680
<v Speaker 1>This is a weird episode, Chuck, all right, I'll take that.

0:41:30.280 --> 0:41:32.920
<v Speaker 1>All right. Well, since Chuck's taken weird, that means he

0:41:33.080 --> 0:41:34.399
<v Speaker 1>just unlocked list of your mail.

0:41:36.920 --> 0:41:39.759
<v Speaker 2>This was from our episode on postpartum depression that just

0:41:39.800 --> 0:41:42.200
<v Speaker 2>came out in real time. Hey, guys, I just listened

0:41:42.200 --> 0:41:44.960
<v Speaker 2>to your PPD AP was inspired write in. I want

0:41:44.960 --> 0:41:46.680
<v Speaker 2>to thank you for shining a light on this extremely

0:41:46.760 --> 0:41:51.200
<v Speaker 2>difficult subject, specifically the parts in which you acknowledge the uncomfortable,

0:41:51.200 --> 0:41:55.279
<v Speaker 2>intrusive thoughts that some moms might experience. The first time

0:41:55.320 --> 0:41:57.920
<v Speaker 2>mom of a four month old been diagnosed with PPD

0:41:58.480 --> 0:42:00.600
<v Speaker 2>and I'm getting all the treatments you outlined it your episode,

0:42:00.640 --> 0:42:03.360
<v Speaker 2>but it's still a lonely journey. And your episode is

0:42:03.400 --> 0:42:07.120
<v Speaker 2>a very succinct, accessible way to inform people that support

0:42:07.160 --> 0:42:10.200
<v Speaker 2>me in my life about what I'm experiencing. So as

0:42:10.239 --> 0:42:12.600
<v Speaker 2>a woman, I'm always second guessing my feelings even when

0:42:12.640 --> 0:42:15.640
<v Speaker 2>it comes to my PPD symptoms. But the stats that

0:42:15.680 --> 0:42:17.480
<v Speaker 2>you shared in the episode remind me that this is

0:42:17.600 --> 0:42:20.319
<v Speaker 2>very real and I'm not just being dramatic. So, as

0:42:20.360 --> 0:42:23.800
<v Speaker 2>two CIS men, you did a great job and keep

0:42:23.920 --> 0:42:27.440
<v Speaker 2>doing good work. And that is Rachel from Portland, Oregon.

0:42:27.960 --> 0:42:30.640
<v Speaker 1>Nice. Thank you very much Rachel for writing in to

0:42:30.680 --> 0:42:33.400
<v Speaker 1>tell us that, because that's exactly why we did that episode.

0:42:33.440 --> 0:42:36.000
<v Speaker 2>You know, yeah, and we're you know, if you're in

0:42:36.040 --> 0:42:38.440
<v Speaker 2>our thoughts, I know that's a very lonely place to be.

0:42:39.920 --> 0:42:43.960
<v Speaker 1>Yeah. Well, well said Chuck. Hopefully listening to that episode

0:42:44.040 --> 0:42:46.040
<v Speaker 1>made people who are going through PPD.

0:42:49.200 --> 0:42:51.480
<v Speaker 2>Stuff you should Know is a production of iHeartRadio.

0:42:52.000 --> 0:42:55.200
<v Speaker 4>For more podcasts my heart Radio, visit the iHeartRadio app,

0:42:55.360 --> 0:43:01.040
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