1 00:00:07,880 --> 00:00:10,080 Speaker 1: Hello, I'm welcome to Savor Protection of I Heart Radio 2 00:00:10,119 --> 00:00:12,840 Speaker 1: and Stuff Media. I'm Anneries and I'm Lauren Vogelbaum, and 3 00:00:12,880 --> 00:00:17,640 Speaker 1: today we're talking about lapenias. I didn't think I was 4 00:00:17,640 --> 00:00:19,680 Speaker 1: going to get cravings for this one, but I really 5 00:00:19,720 --> 00:00:24,079 Speaker 1: really have. Yes, Like I've envisioning just eating lapenos and 6 00:00:24,120 --> 00:00:26,760 Speaker 1: I know I would regret it pretty quickly, just like 7 00:00:26,800 --> 00:00:31,280 Speaker 1: fresh like acronym, Yes, have you ever done that? I've 8 00:00:31,280 --> 00:00:36,000 Speaker 1: definitely eaten one that way. Okay, I won't know about many, 9 00:00:36,200 --> 00:00:38,240 Speaker 1: and I've had many that I like stuffed with stuff 10 00:00:38,960 --> 00:00:43,240 Speaker 1: with stuff. Yeah, but apparently in times of stress, all 11 00:00:43,280 --> 00:00:47,839 Speaker 1: I want or hot peppers and fun. Oh that's it. Well, 12 00:00:48,280 --> 00:00:53,040 Speaker 1: I mean, you know, one of these is distracting um 13 00:00:53,080 --> 00:00:55,040 Speaker 1: and the other is like the best comfort food ever. 14 00:00:55,240 --> 00:00:58,480 Speaker 1: So it's true. I'm not gonna say which is which. 15 00:01:00,320 --> 00:01:03,040 Speaker 1: That's up for you to decide. I did a I 16 00:01:03,080 --> 00:01:05,080 Speaker 1: did a Google search because it's been going on for 17 00:01:05,200 --> 00:01:07,080 Speaker 1: over a month now where all I want is fun, 18 00:01:07,120 --> 00:01:10,959 Speaker 1: hot peppers. I was like, Google, tell me what's the problem, 19 00:01:11,040 --> 00:01:13,039 Speaker 1: and it said it might be and I didn't put 20 00:01:13,040 --> 00:01:15,840 Speaker 1: anything about running. It said it might be because you're 21 00:01:15,840 --> 00:01:18,039 Speaker 1: a runner and you're not running as much, which is true, 22 00:01:18,800 --> 00:01:22,680 Speaker 1: and the spice heat is very similar to a runners high, 23 00:01:22,880 --> 00:01:24,520 Speaker 1: and so my body is just trying to find like 24 00:01:24,560 --> 00:01:27,360 Speaker 1: another another thing too. It's like, oh, we're not having 25 00:01:27,360 --> 00:01:29,240 Speaker 1: fun this way. Where else can we have fun? We 26 00:01:29,360 --> 00:01:33,760 Speaker 1: must have fun peppers. It's just too hot outside. I 27 00:01:33,800 --> 00:01:36,200 Speaker 1: will start running again more regularly, body, but right now 28 00:01:36,200 --> 00:01:39,520 Speaker 1: it's like a hundred degrees outside. Yeah. No, no, even 29 00:01:39,520 --> 00:01:41,839 Speaker 1: in the morning, it's really warm and like he was stuck. 30 00:01:42,160 --> 00:01:44,280 Speaker 1: Yeah yeah. And then I've had a couple of friends 31 00:01:44,280 --> 00:01:47,199 Speaker 1: asked me if I'm pregnant, which I am not, because 32 00:01:47,240 --> 00:01:49,680 Speaker 1: I keep eating hot peppers, and it likes brought a 33 00:01:49,720 --> 00:01:52,520 Speaker 1: party to a halt because everyone was clearly expecting me 34 00:01:52,560 --> 00:01:59,200 Speaker 1: to be like, well, I wasn't gonna say no, no. 35 00:02:00,320 --> 00:02:02,480 Speaker 1: And then I learned while researching this one that one 36 00:02:02,480 --> 00:02:05,400 Speaker 1: out of every ten shoshidos, which are a mild pepper 37 00:02:05,400 --> 00:02:08,280 Speaker 1: that kind of having a moment right now, are hot. 38 00:02:08,639 --> 00:02:11,359 Speaker 1: And I was eating some shoshidos when I was doing 39 00:02:11,360 --> 00:02:13,360 Speaker 1: this research and I got a really hot when I 40 00:02:13,400 --> 00:02:18,080 Speaker 1: was like, there you got research, Yeah, right there. I 41 00:02:18,120 --> 00:02:20,960 Speaker 1: do love halpinos, though they add so much with so 42 00:02:21,040 --> 00:02:24,760 Speaker 1: little and food and cocktails. Oh Man, halepenias taste like 43 00:02:24,760 --> 00:02:28,079 Speaker 1: death to me. Um, it's slightly spicy death. Yeah, that 44 00:02:28,440 --> 00:02:31,000 Speaker 1: that fresh, grassy flavor that they have in common with 45 00:02:31,000 --> 00:02:33,480 Speaker 1: bell peppers. Um, bell peppers being a thing that I'm 46 00:02:33,480 --> 00:02:36,760 Speaker 1: intolerant to and have gotten sick from a whole bunch. Yeah, 47 00:02:37,440 --> 00:02:39,800 Speaker 1: it's like a It's like a warning signal in my brain. 48 00:02:39,880 --> 00:02:41,880 Speaker 1: Even though I can totally have like a little halopenia 49 00:02:41,919 --> 00:02:43,799 Speaker 1: and be fine most of the time. You're only using 50 00:02:43,800 --> 00:02:46,880 Speaker 1: a little anyway. But yeah, I just associate that with 51 00:02:46,919 --> 00:02:51,840 Speaker 1: like whoa, Nope, Yeah, probably not good. No one good 52 00:02:52,120 --> 00:02:59,520 Speaker 1: aboard a board? Yeah, too bad? I agree. But let 53 00:02:59,600 --> 00:03:08,919 Speaker 1: us get question. Yes, lapenos, what are they? Well, jalapeno 54 00:03:09,160 --> 00:03:11,800 Speaker 1: is the fruit of a specific variety of chili pepper 55 00:03:11,840 --> 00:03:15,359 Speaker 1: botanical name Capsicum and um um. They're officially classified as 56 00:03:15,440 --> 00:03:19,639 Speaker 1: a short and stubby That's that's the scientific classification. They're 57 00:03:19,680 --> 00:03:24,839 Speaker 1: short and stubby pepper. Okay. They're usually maybe about two 58 00:03:24,840 --> 00:03:27,079 Speaker 1: to three inches long, about an inch wide, that's around 59 00:03:27,280 --> 00:03:30,080 Speaker 1: seven by three centimeters or so, and they are hollow 60 00:03:30,120 --> 00:03:33,240 Speaker 1: with a with a cavity inside for their flat round seeds. 61 00:03:33,680 --> 00:03:36,480 Speaker 1: They grow on these short sort of shrubby plants um, 62 00:03:36,520 --> 00:03:38,760 Speaker 1: and when the fruits are mature, they're this deep dark 63 00:03:38,800 --> 00:03:41,560 Speaker 1: green color, but if allowed to keep growing, they will 64 00:03:41,680 --> 00:03:45,600 Speaker 1: ripen to a bright, deep red. Their flavor is fresh 65 00:03:45,600 --> 00:03:47,760 Speaker 1: and vegetable and a little bit grassy, and and they 66 00:03:47,800 --> 00:03:52,000 Speaker 1: get sweeter as they ripen. They're not typically super spicy um, 67 00:03:52,000 --> 00:03:55,040 Speaker 1: though they do contain cap sasin, which is a chemical 68 00:03:55,080 --> 00:03:58,240 Speaker 1: defense mechanism that some plants evolved that makes the nervous 69 00:03:58,320 --> 00:04:01,840 Speaker 1: system of some animal like humans think that they are 70 00:04:01,880 --> 00:04:06,760 Speaker 1: actually on fire. Um, which jokes on the plant is 71 00:04:06,800 --> 00:04:09,760 Speaker 1: an effect that some humans have decided that we totally enjoy. 72 00:04:10,320 --> 00:04:13,320 Speaker 1: Halapinias don't contain much capsace, and though they weigh in 73 00:04:13,360 --> 00:04:17,320 Speaker 1: and around two thousand five eight thousand Scoville heat units um. 74 00:04:17,360 --> 00:04:21,000 Speaker 1: Though they can surprise you. I have been surprised before, 75 00:04:21,640 --> 00:04:24,120 Speaker 1: especially oh you get the juice in your eye. That's 76 00:04:24,120 --> 00:04:29,919 Speaker 1: oh gosh. Yes, As with any potentially spicy pepper, always 77 00:04:30,040 --> 00:04:34,760 Speaker 1: always used extreme caution when when slicing and dicing, and 78 00:04:34,839 --> 00:04:37,120 Speaker 1: I don't know, juggling whatever else you get up to 79 00:04:37,200 --> 00:04:42,239 Speaker 1: in the kitchen. Goggles, Wash your hands, wash, wash your hands, 80 00:04:42,279 --> 00:04:44,600 Speaker 1: wash your hands, were gloves if you'd like to you know, 81 00:04:44,800 --> 00:04:48,520 Speaker 1: do what you can. Safety first. A bunch of the 82 00:04:48,520 --> 00:04:51,440 Speaker 1: spiciness is in the seeds of halapinias, though, which makes 83 00:04:51,480 --> 00:04:54,080 Speaker 1: sense because that's the part that the plants would particularly 84 00:04:54,120 --> 00:04:57,040 Speaker 1: benefit from protecting. Um, So if you don't like spice, 85 00:04:57,120 --> 00:04:59,640 Speaker 1: leave the seeds out, or try using canned or frozen 86 00:04:59,640 --> 00:05:01,960 Speaker 1: pepper instead of fresh. They can lose about half of 87 00:05:01,960 --> 00:05:07,640 Speaker 1: their capsa sin during processing. Really yeah. Chipotle's chipotles are 88 00:05:07,800 --> 00:05:11,320 Speaker 1: lapenos that are grown to ripeness, then dried and wood smoked. 89 00:05:11,960 --> 00:05:15,400 Speaker 1: The seeds are often removed beforehand, or sometimes making the 90 00:05:15,480 --> 00:05:19,880 Speaker 1: resulting product less spicy. Chipotle's are smoked slow and low 91 00:05:20,080 --> 00:05:23,680 Speaker 1: for like up to a week, resulting in a or 92 00:05:23,760 --> 00:05:27,880 Speaker 1: greater water loss. The result is a deep reddish brown 93 00:05:28,000 --> 00:05:30,479 Speaker 1: dried fruit that tastes sweet and smoky and like a 94 00:05:30,480 --> 00:05:33,520 Speaker 1: little bit bitter and nutty, with a kind of mild spice. 95 00:05:33,920 --> 00:05:36,520 Speaker 1: This was news to me about the chipole Oh yeah, 96 00:05:36,520 --> 00:05:40,520 Speaker 1: oh yeah, I did not know. Did not know. Relatively 97 00:05:40,560 --> 00:05:43,080 Speaker 1: recent news to me, but not like as of this episode. 98 00:05:43,520 --> 00:05:47,599 Speaker 1: Yeah yeah. There are two main varieties of Chipotle's mecho, 99 00:05:47,839 --> 00:05:50,520 Speaker 1: which are allowed to like really fully ripen on the 100 00:05:50,520 --> 00:05:53,600 Speaker 1: plant and are smoked extra long until they're like crinkly 101 00:05:54,040 --> 00:05:56,760 Speaker 1: um and merita, which are picked a little bit earlier 102 00:05:56,800 --> 00:05:59,520 Speaker 1: and smoked for a shorter time, leaving them more pliable 103 00:05:59,600 --> 00:06:03,920 Speaker 1: and a little bit milder. If you've ever noticed pale 104 00:06:03,960 --> 00:06:06,640 Speaker 1: scars or stripes down the length of halapenos are other 105 00:06:06,680 --> 00:06:09,640 Speaker 1: hot peppers. By the way, that's called corking, and it's 106 00:06:10,000 --> 00:06:14,040 Speaker 1: it's stretch marks from rapid fruit growth. Um might mean 107 00:06:14,120 --> 00:06:15,840 Speaker 1: skin is a little bit thicker, but otherwise it does 108 00:06:15,839 --> 00:06:20,800 Speaker 1: not affect the quality totally to eat today. The thing 109 00:06:20,839 --> 00:06:23,839 Speaker 1: that I learned, um, is that chili pepper plants leaves 110 00:06:24,040 --> 00:06:28,400 Speaker 1: are generally edible, unlike other members of the nightshade family. 111 00:06:28,720 --> 00:06:31,200 Speaker 1: And yeah, you can. You can cook them up like 112 00:06:31,279 --> 00:06:34,880 Speaker 1: the way that you would any other green. I want 113 00:06:34,920 --> 00:06:38,720 Speaker 1: to try that. Yes, this is this is what I've 114 00:06:38,760 --> 00:06:40,920 Speaker 1: come to understand. Anyway, It's apparently not really a thing 115 00:06:41,560 --> 00:06:44,920 Speaker 1: in the West, but it's super popular in many parts 116 00:06:44,920 --> 00:06:48,400 Speaker 1: of Asia, so well, I am down to try it. Yeah. 117 00:06:48,760 --> 00:06:51,279 Speaker 1: The name comes from the town where a lot of 118 00:06:51,400 --> 00:06:55,320 Speaker 1: lapenos are grown, Lapa air Crews. Halapa is a different spelling. 119 00:06:55,320 --> 00:06:58,560 Speaker 1: It's spelled with an ex in this case of Halapa 120 00:06:58,600 --> 00:07:04,360 Speaker 1: with a chain chili comes from an Aztec dialect chill 121 00:07:04,520 --> 00:07:08,600 Speaker 1: pocked chili, meaning smoked chili pepper. Historians think that due 122 00:07:08,680 --> 00:07:11,880 Speaker 1: to helping a thick flesh, the Aztecs frequently drive them 123 00:07:11,880 --> 00:07:14,360 Speaker 1: out to prevent them from going bad. Yeah, and that's 124 00:07:14,400 --> 00:07:17,360 Speaker 1: where we get the word chipotle from m M in 125 00:07:17,440 --> 00:07:23,040 Speaker 1: American English, rabbit hole. Chili with an e is an 126 00:07:23,040 --> 00:07:26,880 Speaker 1: acceptable spelling, but in the UK English only the I 127 00:07:27,080 --> 00:07:31,000 Speaker 1: spelling is accepted, or maybe sometimes with a y. The 128 00:07:31,160 --> 00:07:34,400 Speaker 1: e is how the Spanish spell it, but the eye 129 00:07:34,880 --> 00:07:38,120 Speaker 1: is probably how the Aztec spelled it. According to a 130 00:07:38,280 --> 00:07:43,720 Speaker 1: French dictionary, neither has anything to do with the country chili, 131 00:07:44,160 --> 00:07:48,040 Speaker 1: which was called chili with an eye until the twentieth century. 132 00:07:48,440 --> 00:07:51,200 Speaker 1: Then there's chili with an e powder and chili with 133 00:07:51,240 --> 00:07:54,960 Speaker 1: an eye powder, which are two separate things. Yeah, Chili 134 00:07:55,080 --> 00:07:58,400 Speaker 1: powder with an e tends to be just ground dried 135 00:07:58,760 --> 00:08:02,280 Speaker 1: chili's and eli powder with an eye tends to be 136 00:08:02,640 --> 00:08:07,520 Speaker 1: um a powder made from a few from a blend 137 00:08:07,560 --> 00:08:11,480 Speaker 1: of things that you used to flavor chili the stew. 138 00:08:12,320 --> 00:08:16,040 Speaker 1: And speaking of where did that come from? That word 139 00:08:16,160 --> 00:08:19,680 Speaker 1: originated in eighteen fifty seven with the phrase chili concarnate 140 00:08:20,080 --> 00:08:23,200 Speaker 1: chili with an E, but then in the nineteen chili 141 00:08:23,280 --> 00:08:27,160 Speaker 1: concarnate within I overtook the original spelling, and it's been 142 00:08:27,200 --> 00:08:30,440 Speaker 1: in the lead ever since. An entry in a Mexican 143 00:08:30,480 --> 00:08:35,440 Speaker 1: dictionary describes chili concarnate like this, a detestable dish sold 144 00:08:35,440 --> 00:08:41,360 Speaker 1: from Texas to New York City, erroneously described as Mexican. Oh, 145 00:08:41,600 --> 00:08:44,800 Speaker 1: this was a whole thing there. They were like essays, essays, 146 00:08:44,880 --> 00:08:48,000 Speaker 1: essays written about it. Why did this happen? I tried 147 00:08:48,040 --> 00:08:50,480 Speaker 1: to steal it, But it's just a lot of confusion, 148 00:08:52,440 --> 00:08:58,680 Speaker 1: at least for me. Maybe linguists understand. Anyway, Let's talk 149 00:08:58,679 --> 00:09:02,760 Speaker 1: about the nutrition. Yeah, Halapenos, like other fresh fruit that 150 00:09:02,800 --> 00:09:05,120 Speaker 1: doesn't contain much sugar, are pretty good for you. Lots 151 00:09:05,120 --> 00:09:07,800 Speaker 1: of fiber and vitamins, a lot of flavor considering their 152 00:09:07,960 --> 00:09:10,760 Speaker 1: low calorie content. Um they're low and fattened protein though, 153 00:09:10,800 --> 00:09:12,920 Speaker 1: so they're best paired with other foods to help keep 154 00:09:12,920 --> 00:09:16,960 Speaker 1: you going. Numbers wise, according to once that I read, 155 00:09:17,320 --> 00:09:21,760 Speaker 1: twenty five of the planet's population all around the globe 156 00:09:22,080 --> 00:09:26,920 Speaker 1: eat chili peppers every day. Yes. Yeah. In the US. 157 00:09:27,000 --> 00:09:31,160 Speaker 1: In the decade from two thousand five, US consumption of 158 00:09:31,240 --> 00:09:34,640 Speaker 1: chili peppers jumped by thirty eight percent, and it continued 159 00:09:34,679 --> 00:09:37,240 Speaker 1: growing after that. In the next decade it jumped another. 160 00:09:39,600 --> 00:09:47,360 Speaker 1: Texas named the lapino their state pepper in I love this. 161 00:09:47,720 --> 00:09:52,240 Speaker 1: I thought we'd do another dramatic reading all sundays. Oh excellent, Yeah, 162 00:09:52,280 --> 00:09:55,400 Speaker 1: because this is this is a beautiful and and long 163 00:09:55,880 --> 00:10:02,640 Speaker 1: um declaration. It is. It is the official resolution, all right. Whereas, 164 00:10:02,920 --> 00:10:05,679 Speaker 1: in keeping with this custom, the designation of the halapino 165 00:10:05,720 --> 00:10:08,520 Speaker 1: as the official state pepper of Texas will provide suitable 166 00:10:08,520 --> 00:10:12,640 Speaker 1: recognition for this delicious and indispensable staple of Texas cuisine. 167 00:10:12,720 --> 00:10:17,400 Speaker 1: And whereas capsicums, more commonly called peppers, provided nourishment for 168 00:10:17,480 --> 00:10:20,040 Speaker 1: Native Americans in Central Mexico was early as nine thousand 169 00:10:20,120 --> 00:10:23,160 Speaker 1: years ago, and following the voyage of Columbus to the America's, 170 00:10:23,320 --> 00:10:25,680 Speaker 1: became a popular addition to the diets of people throughout 171 00:10:25,679 --> 00:10:30,000 Speaker 1: the world. And whereas the most popular variety of capsicum, 172 00:10:30,040 --> 00:10:33,120 Speaker 1: the jalapeno, is considered by many Lone Star citizens to 173 00:10:33,200 --> 00:10:36,800 Speaker 1: be an essential ingredient in chili, our official state dish 174 00:10:37,240 --> 00:10:40,760 Speaker 1: found in salsa and caeso, The ubiquitous jalapeno is used 175 00:10:40,760 --> 00:10:43,120 Speaker 1: by Texans to add zest to even the most common 176 00:10:43,160 --> 00:10:46,680 Speaker 1: American dishes, and many brave souls have been known to 177 00:10:46,720 --> 00:10:50,280 Speaker 1: consume the fiery food stuff and it's raw and pickled 178 00:10:50,280 --> 00:10:55,680 Speaker 1: states and Whereas, in addition to pleasing Texas palettes, lapenos 179 00:10:55,720 --> 00:10:58,360 Speaker 1: are an important agricultural crop in the Lone Star State, 180 00:10:58,600 --> 00:11:01,640 Speaker 1: which leads the nation in halip hanial production and consumption. 181 00:11:02,040 --> 00:11:05,480 Speaker 1: These savory peppers are also a hot commodity in the 182 00:11:05,559 --> 00:11:10,520 Speaker 1: national marketplace, with demand growing in an estimated fift each year. 183 00:11:11,080 --> 00:11:15,559 Speaker 1: And whereas lapenos get their distinctive s thing from capsisen, 184 00:11:15,640 --> 00:11:19,040 Speaker 1: a chemical used to treat arthritis, shingles, sort muscles, and 185 00:11:19,120 --> 00:11:22,160 Speaker 1: nerve disorders and believed by many researchers to be effective 186 00:11:22,160 --> 00:11:24,840 Speaker 1: in the fight against cancer and heart disease. The remarkable 187 00:11:24,880 --> 00:11:28,079 Speaker 1: health benefits of these small but potent peppers are compounded 188 00:11:28,160 --> 00:11:30,520 Speaker 1: by the fact that they contain as much vitamin as 189 00:11:30,600 --> 00:11:33,760 Speaker 1: carrots and more than twice the vitaminc of oranges and limons. 190 00:11:33,880 --> 00:11:38,520 Speaker 1: And Whereas a culinary, economic and medical blessing to the 191 00:11:38,559 --> 00:11:41,800 Speaker 1: citizens of the Lone Star State, the halapeno is widely 192 00:11:41,800 --> 00:11:43,920 Speaker 1: recognized as an emblem of our state and is a 193 00:11:43,960 --> 00:11:49,280 Speaker 1: distinctive reminder our state's unique heritage and diverse culture. Now, 194 00:11:49,520 --> 00:11:54,880 Speaker 1: therefore be it resolved that the seventy fourth Legislature of 195 00:11:54,920 --> 00:11:57,640 Speaker 1: the State of Texas hereby designate the jalapeno as the 196 00:11:57,679 --> 00:12:02,400 Speaker 1: official state pepper of Texas. I tried to cut that down, 197 00:12:02,760 --> 00:12:05,240 Speaker 1: and there was no part. I wasn't like this, this glory. 198 00:12:05,320 --> 00:12:11,400 Speaker 1: It's just so beautiful, it's so silly puns. Oh, I 199 00:12:11,440 --> 00:12:17,520 Speaker 1: loved it. I loved it a state pepper. Even outside 200 00:12:17,520 --> 00:12:20,480 Speaker 1: of Texas you can find out finos and chipoles and 201 00:12:20,520 --> 00:12:23,800 Speaker 1: all kinds of things. A lot of Mexican issh and 202 00:12:23,920 --> 00:12:28,080 Speaker 1: tex mex dishes, dip soup, stews, cocktails, jalepeno poppers more 203 00:12:28,120 --> 00:12:31,679 Speaker 1: on that later, sauces like mole or adobo. In Mexico, 204 00:12:31,800 --> 00:12:35,560 Speaker 1: some twenty percent of palepenos are consumed fresh. Another tent 205 00:12:35,600 --> 00:12:39,600 Speaker 1: are dried and smoked. Chipotlets and six are pickled. Um. 206 00:12:39,679 --> 00:12:41,839 Speaker 1: Often that the fermented version of pickling rather than a 207 00:12:41,920 --> 00:12:44,840 Speaker 1: quick pickle. It's not uncommon to to add other veget 208 00:12:44,920 --> 00:12:47,920 Speaker 1: these pickles. I got carrots and onion spices like cinnamon, time, 209 00:12:47,920 --> 00:12:54,359 Speaker 1: majorum um, garlic and clove, and cans marked as containing 210 00:12:54,360 --> 00:12:56,880 Speaker 1: halapenos are one of the ways that Mexican drug cartels 211 00:12:56,880 --> 00:13:04,959 Speaker 1: have smuggled cocaine into the United States. Wow. Interesting. There's 212 00:13:05,000 --> 00:13:07,720 Speaker 1: been some speculation that lapinos have been at the heart 213 00:13:07,840 --> 00:13:11,040 Speaker 1: of more food born illness outbreaks than previously thought because 214 00:13:11,040 --> 00:13:14,160 Speaker 1: it's present in things like salsa and guacamole where it's 215 00:13:14,400 --> 00:13:17,319 Speaker 1: used fresh right, Yes, one and thirty six. Sausa and 216 00:13:17,320 --> 00:13:20,600 Speaker 1: guacamole outbreaks causing five thousand, six hundred illnesses have been 217 00:13:20,600 --> 00:13:24,840 Speaker 1: recorded from two eight. A salmonella outbreak in two thousand 218 00:13:24,920 --> 00:13:29,599 Speaker 1: eight involved jalapeno and serrano peppers. The Guinness record for 219 00:13:29,640 --> 00:13:33,240 Speaker 1: the most talapenas eaten in a minute is sixteen. But 220 00:13:33,360 --> 00:13:37,400 Speaker 1: what happened after that? Oh gosh, I they there's nothing 221 00:13:37,440 --> 00:13:41,640 Speaker 1: in the record about it. I feel concerned for this person. 222 00:13:42,480 --> 00:13:49,760 Speaker 1: I hope everything is okay. Anyway, that about brings us 223 00:13:49,840 --> 00:13:52,520 Speaker 1: to our history segment. It does, But first it brings 224 00:13:52,559 --> 00:13:54,400 Speaker 1: us to a quick break for a word from our sponsor. 225 00:14:04,000 --> 00:14:07,240 Speaker 1: We're back, Thank you, sponsor, Yes, thank you. The jalapeno 226 00:14:07,440 --> 00:14:11,280 Speaker 1: originated in Mesoamerica, possibly going back to five thousand BC, 227 00:14:12,080 --> 00:14:16,240 Speaker 1: and their gradual domestications specifically beginning in the Tahua Kan 228 00:14:16,600 --> 00:14:20,720 Speaker 1: Valley of Mexico. Researchers know this because of chili pepper 229 00:14:20,720 --> 00:14:24,720 Speaker 1: seeds and chili pepper residue on cooking tools. Wild chili 230 00:14:24,720 --> 00:14:27,240 Speaker 1: peppers were probably being eaten before even that, as far 231 00:14:27,280 --> 00:14:32,040 Speaker 1: back as seven thousand BC. Yeah, that kepsas and stuff 232 00:14:32,320 --> 00:14:34,920 Speaker 1: is pretty useful, as those early cultures found out, Like, 233 00:14:34,960 --> 00:14:37,880 Speaker 1: not only do pests like insects and rodents avoid it, 234 00:14:38,160 --> 00:14:41,280 Speaker 1: but molds and other funguses don't like it either, or 235 00:14:41,320 --> 00:14:43,920 Speaker 1: at least it it inhibits their growth. I don't I 236 00:14:43,960 --> 00:14:46,400 Speaker 1: can't really say what moldsen fungus like and don't know 237 00:14:46,440 --> 00:14:49,800 Speaker 1: what they're up to. Generally um, but so so, adding 238 00:14:49,800 --> 00:14:52,640 Speaker 1: spicy peppers to foods, aside from being like fun um, 239 00:14:52,680 --> 00:14:55,480 Speaker 1: was a way to preserve them. Most of the rest 240 00:14:55,520 --> 00:14:58,080 Speaker 1: of the world was oblivious to the halpino and other 241 00:14:58,080 --> 00:15:04,440 Speaker 1: peppers until Christopher Columbus. That guy arrived. Conquistadors documented their 242 00:15:04,480 --> 00:15:07,320 Speaker 1: observations of the local population eating chili peppers, as well 243 00:15:07,360 --> 00:15:11,280 Speaker 1: as using them medicinally and for fumigation. They also wrote 244 00:15:11,280 --> 00:15:16,520 Speaker 1: about finding smoked ones Chipotle's in markets. It wasn't Columbus 245 00:15:16,560 --> 00:15:18,840 Speaker 1: but the Portuguese that were responsible for the spread of 246 00:15:18,880 --> 00:15:22,240 Speaker 1: chili peppers along trade routes. According to the editors at 247 00:15:22,320 --> 00:15:25,880 Speaker 1: Chili's Chocolate quote, so swiftly and thoroughly did the chili 248 00:15:25,920 --> 00:15:28,680 Speaker 1: pepper disperse that botanists long held it to be native 249 00:15:28,720 --> 00:15:31,920 Speaker 1: to India or Indo China, but all scholars now concur 250 00:15:32,040 --> 00:15:33,920 Speaker 1: that it is a new World plant with origins in 251 00:15:33,960 --> 00:15:38,480 Speaker 1: South America. Wow. The Portuguese were conducting a lot of 252 00:15:38,480 --> 00:15:41,800 Speaker 1: this trade secretly, by the way, since the Treaty of 253 00:15:41,800 --> 00:15:45,200 Speaker 1: Tortoise Sillers carved out most of the region for Spain. 254 00:15:46,200 --> 00:15:49,640 Speaker 1: The chili pepper spread throughout Europe throughout the fifteen hundreds, 255 00:15:49,800 --> 00:15:52,800 Speaker 1: but until a blockade cut them off from their precious, 256 00:15:52,840 --> 00:15:58,040 Speaker 1: precious spices. These peppers were mostly grown ornamentally among the rich. Anyway, 257 00:15:58,080 --> 00:16:00,440 Speaker 1: poor poor people were willing to eat them. Yes, says 258 00:16:00,480 --> 00:16:03,800 Speaker 1: I believe we talked about in our black pepper episode, 259 00:16:04,080 --> 00:16:07,160 Speaker 1: or tomatoes for sure. Yeah, yeah, this this was one 260 00:16:07,160 --> 00:16:10,160 Speaker 1: of those foods where, um, there's this confusion about the 261 00:16:10,240 --> 00:16:14,960 Speaker 1: spiciness of these hot peppers and also about the word pepper, 262 00:16:15,600 --> 00:16:18,920 Speaker 1: and so you know, pepper, black pepper was quite expensive. 263 00:16:19,520 --> 00:16:22,360 Speaker 1: When poor people were like, oh we can this is 264 00:16:22,360 --> 00:16:26,240 Speaker 1: spicy and it's called pepper. We can have pepper now, yeah, 265 00:16:26,320 --> 00:16:29,640 Speaker 1: the girl yeah, yeah, there was a yes, that was 266 00:16:29,680 --> 00:16:33,600 Speaker 1: our black pepper episode. A lot of confusion around pepper naming. 267 00:16:35,120 --> 00:16:39,680 Speaker 1: Either way, great foods. Yes, I'm glad they did me too. 268 00:16:40,480 --> 00:16:42,720 Speaker 1: Go a state of India came under the rule of 269 00:16:42,760 --> 00:16:45,680 Speaker 1: Portuguese a Fonso to Albuquerque. One of the main reasons 270 00:16:45,680 --> 00:16:47,840 Speaker 1: Portugal wanted to control this region was due to its 271 00:16:47,840 --> 00:16:51,400 Speaker 1: strategic location when it came to trade routes, and the 272 00:16:51,400 --> 00:16:54,360 Speaker 1: fact that it was located on the Malabar Coast, which 273 00:16:54,440 --> 00:16:58,600 Speaker 1: was known for its spices. Together, this gave Portugal more 274 00:16:58,640 --> 00:17:01,480 Speaker 1: control over the spice trade. According to the records of 275 00:17:01,480 --> 00:17:05,080 Speaker 1: a Portuguese official operating in India from fiftd to fifteen sixteen, 276 00:17:05,920 --> 00:17:09,240 Speaker 1: Indian cooks welcomed the chili pepper with open arms, used 277 00:17:09,240 --> 00:17:14,000 Speaker 1: to having spice in their foods. As Portugal's trade dominance 278 00:17:14,000 --> 00:17:16,800 Speaker 1: and colonization grew, so too did the presence of the 279 00:17:16,840 --> 00:17:19,960 Speaker 1: chili pepper around the world, from the Middle East to 280 00:17:20,040 --> 00:17:23,320 Speaker 1: Japan to China, where they became huge in Sechuan cuisine. 281 00:17:24,200 --> 00:17:28,280 Speaker 1: If we look at North America, the chili peppers journey 282 00:17:28,480 --> 00:17:31,440 Speaker 1: is a bit convoluted. It would make sense that they 283 00:17:31,520 --> 00:17:34,879 Speaker 1: just came up through Mexico, and some probably did, but 284 00:17:34,960 --> 00:17:38,640 Speaker 1: they were probably not widely adopted until the slave trade came, 285 00:17:38,720 --> 00:17:42,800 Speaker 1: even though Native Americans were already using them in their cuisine, 286 00:17:42,800 --> 00:17:46,600 Speaker 1: most notably tribes in Texas and the Southwest. Botanists believed 287 00:17:46,600 --> 00:17:49,520 Speaker 1: birds helped spread the seeds of chilis to North America 288 00:17:49,640 --> 00:17:53,520 Speaker 1: long before the Native Americans domesticated them. Portuguese traders and 289 00:17:53,560 --> 00:17:58,119 Speaker 1: colonies introduced chilis to West Africa, and they were enthusiastically adopted, 290 00:17:58,400 --> 00:18:01,600 Speaker 1: so much so that West Africa slavers brought chili peppers 291 00:18:01,680 --> 00:18:04,520 Speaker 1: with them on the journey across the Atlantic for planting 292 00:18:04,560 --> 00:18:08,080 Speaker 1: in plantation gardens. The peppers were a natural fit for 293 00:18:08,119 --> 00:18:10,440 Speaker 1: the climate in the South and inslade. People from West 294 00:18:10,520 --> 00:18:12,879 Speaker 1: Africa and the Caribbean, who had already been using the 295 00:18:12,960 --> 00:18:17,560 Speaker 1: chilies in the cuisine, grew and ate them. Going back 296 00:18:17,560 --> 00:18:20,040 Speaker 1: a bit, Spanish colonists in New Mexico were commercially growing 297 00:18:20,119 --> 00:18:24,080 Speaker 1: chilies by the sixteen hundreds. The Antonio Espejo expedition in 298 00:18:24,119 --> 00:18:27,119 Speaker 1: fifteen two may have introduced the Pueblo to chili, giving 299 00:18:27,119 --> 00:18:31,920 Speaker 1: them seats to plant with the population of Southwestern cuisine 300 00:18:31,920 --> 00:18:34,560 Speaker 1: in the nineteen eighties and keeping ahead just a little, 301 00:18:34,640 --> 00:18:38,880 Speaker 1: just a little, a small window when chefs in Texas, Arizona, 302 00:18:38,880 --> 00:18:42,720 Speaker 1: and New Mexico applied classical training to their cuisine, more Americans, 303 00:18:42,720 --> 00:18:46,399 Speaker 1: and specifically white Americans, began to eat lapeino and chipotleys, 304 00:18:46,520 --> 00:18:50,480 Speaker 1: while at the same time shaping how we saw Mexican food. 305 00:18:50,800 --> 00:18:54,120 Speaker 1: Mexican restaurants doubled their annual sales from one point five 306 00:18:54,200 --> 00:18:57,800 Speaker 1: to three billion dollars between nineteen seventy seven and nine. 307 00:18:58,240 --> 00:19:04,480 Speaker 1: One alone. Wow in the Chicago Tribuwed bestowed Pole with 308 00:19:04,520 --> 00:19:07,679 Speaker 1: the title Turndy a Sauce of the Year, while the 309 00:19:07,760 --> 00:19:11,000 Speaker 1: Los Angeles Times took a different approach, writing it's difficult 310 00:19:11,040 --> 00:19:13,240 Speaker 1: to figure out why all the fuss about the Chipotle 311 00:19:13,440 --> 00:19:17,879 Speaker 1: chili I. Suspect that might have had to do with 312 00:19:17,880 --> 00:19:20,600 Speaker 1: the fact that California would have had it for yeah, 313 00:19:21,200 --> 00:19:29,480 Speaker 1: a lot longer, like California's like what come like? Of course, anyway, 314 00:19:29,760 --> 00:19:33,680 Speaker 1: not everyone appreciated the heat, though in researchers out of 315 00:19:33,840 --> 00:19:37,639 Speaker 1: Texas A and M released a non spicy Hlipinia variety. H. 316 00:19:38,600 --> 00:19:42,120 Speaker 1: Halipinias became the first fresh chili pepper eaten in space 317 00:19:42,440 --> 00:19:46,560 Speaker 1: In two. Astronaut Bill Lennar and I hope I'm saying 318 00:19:46,600 --> 00:19:49,320 Speaker 1: his name right grew them in his backyard and would 319 00:19:49,320 --> 00:19:51,959 Speaker 1: bring bags of them to work on the ground, um 320 00:19:52,080 --> 00:19:55,400 Speaker 1: as a snack, and apparently took great pleasure in giving 321 00:19:55,440 --> 00:19:57,560 Speaker 1: them to unsuspecting coworkers who didn't know what they were, 322 00:20:00,000 --> 00:20:02,120 Speaker 1: and he took a paper bag of them with him 323 00:20:02,119 --> 00:20:05,800 Speaker 1: into space. There is a much more stringent process for 324 00:20:05,880 --> 00:20:09,160 Speaker 1: taking up fresh food and vege these days, but yeah, 325 00:20:09,200 --> 00:20:12,159 Speaker 1: you just like took sack with him. Um. He experienced 326 00:20:12,160 --> 00:20:15,360 Speaker 1: about a space sickness on that trip, and the jalapenos 327 00:20:15,359 --> 00:20:18,439 Speaker 1: were sort of jokingly blamed. Um, But apparently all of 328 00:20:18,440 --> 00:20:21,879 Speaker 1: the astronauts enjoyed them. I would imagine so, because in 329 00:20:21,920 --> 00:20:24,720 Speaker 1: our Space Food episode we talked about spice and the 330 00:20:24,800 --> 00:20:29,640 Speaker 1: value of having that kind of heat. Yeah. Yeah, check 331 00:20:29,680 --> 00:20:33,560 Speaker 1: out that episode for more. Yeah, Okay, let's talk about 332 00:20:33,840 --> 00:20:38,520 Speaker 1: the halloweeno popper. Yes, and this it's there's there's not 333 00:20:38,600 --> 00:20:40,879 Speaker 1: like a whole We had a hard time finding super 334 00:20:40,920 --> 00:20:46,480 Speaker 1: specific history about the palapeno until yes, Because if you've noticed, 335 00:20:46,520 --> 00:20:48,320 Speaker 1: I've been saying chili peppers a lot and that's just 336 00:20:48,400 --> 00:20:53,600 Speaker 1: because it's hard to differentiate. They think the jalapeno was 337 00:20:53,720 --> 00:20:56,959 Speaker 1: part of that, and most definitely probably was, but you know, 338 00:20:57,240 --> 00:21:01,520 Speaker 1: in history, we just different words get used and have 339 00:21:01,600 --> 00:21:03,280 Speaker 1: to kind of take a leap of faith. That's what 340 00:21:03,320 --> 00:21:05,480 Speaker 1: they were talking about, especially when there's no like like 341 00:21:05,560 --> 00:21:09,000 Speaker 1: botanical name that is a really specific thing for this 342 00:21:09,040 --> 00:21:16,399 Speaker 1: product exactly. But there is so much Yes, and if 343 00:21:16,400 --> 00:21:18,280 Speaker 1: you're unaware of this, this is kind of a beloved 344 00:21:18,400 --> 00:21:21,880 Speaker 1: snack of a jalapeno stuffed with cheese and maybe other 345 00:21:22,000 --> 00:21:25,480 Speaker 1: things and heated or sometimes fried deep fried like breaded 346 00:21:25,520 --> 00:21:28,879 Speaker 1: and deep fried. Yes, Texans like too late claim to it, 347 00:21:29,400 --> 00:21:32,360 Speaker 1: but others point out it's essentially a chilly yano, and 348 00:21:32,480 --> 00:21:36,480 Speaker 1: folks in Mexico have been making those long before the Texas, 349 00:21:36,800 --> 00:21:39,720 Speaker 1: and the tradition of stuffing a vegetable goes back to 350 00:21:39,920 --> 00:21:45,760 Speaker 1: ancient times. Also, Boston had a whole spate of stuffed 351 00:21:45,800 --> 00:21:48,280 Speaker 1: pepper recipes in the late eighteen hundreds, but the pepper 352 00:21:48,280 --> 00:21:53,000 Speaker 1: in question was usually bell pepper. Anyway, poppers existed in 353 00:21:53,040 --> 00:21:57,000 Speaker 1: Texas at least in the nineteen eighties, probably long before that, 354 00:21:57,280 --> 00:22:01,120 Speaker 1: but commercials for them, first from hot lines didn't start 355 00:22:01,160 --> 00:22:06,719 Speaker 1: popping up until the early two thousands. Hines actually launched 356 00:22:06,720 --> 00:22:11,840 Speaker 1: a poppers product in two thousand and one. Before that, 357 00:22:12,240 --> 00:22:18,320 Speaker 1: in McCain food subsidiary Anchor Food Products, applied for and 358 00:22:18,359 --> 00:22:22,240 Speaker 1: received a registered trademark for the phrase jalapeno popper. They 359 00:22:22,280 --> 00:22:25,160 Speaker 1: made many different varieties of popper found in the frozen 360 00:22:25,160 --> 00:22:28,760 Speaker 1: section across the country, but they lost the trademark in 361 00:22:28,760 --> 00:22:31,159 Speaker 1: two thousand four when they failed to update their paperwork. 362 00:22:33,160 --> 00:22:38,800 Speaker 1: Also in Steve Elves founded Chipotle Mexican Grill in Denver, Colorado, 363 00:22:38,800 --> 00:22:40,919 Speaker 1: which is a whole another episode. Oh goodness it is 364 00:22:41,040 --> 00:22:47,679 Speaker 1: it is put back to poppers. Antonio restaurant owner chef 365 00:22:47,840 --> 00:22:51,320 Speaker 1: Jason Daddy says of his Halapinio poppers quote, he likes 366 00:22:51,320 --> 00:22:53,760 Speaker 1: to use raw halapinos. I don't like the ones that 367 00:22:53,800 --> 00:22:56,919 Speaker 1: are made with pickled halapenos because they're not spicy. You 368 00:22:56,960 --> 00:22:59,760 Speaker 1: want to have a plate of them, and like Russian roulette, 369 00:23:00,080 --> 00:23:02,320 Speaker 1: you don't know if one might blow your face off. 370 00:23:03,560 --> 00:23:06,520 Speaker 1: I love that. I love it. It's true. You never know. 371 00:23:07,880 --> 00:23:11,960 Speaker 1: They can surprise you. They really can. In some parts 372 00:23:11,960 --> 00:23:14,640 Speaker 1: of Mexico you can find a version called bassos Cient's 373 00:23:14,800 --> 00:23:18,560 Speaker 1: Hot Kisses and there's a version called Armadillo eggs, allegedly 374 00:23:18,560 --> 00:23:22,120 Speaker 1: invented at Texas Tech, probably sometime in the seventies. It's 375 00:23:22,119 --> 00:23:25,000 Speaker 1: a cheese stuffed talapeno that is then coated with bread 376 00:23:25,040 --> 00:23:28,000 Speaker 1: crumbs and sausage, which kind of reminds me of Scotch egg. 377 00:23:28,040 --> 00:23:32,920 Speaker 1: Oh yeah, yeah, those but poppers had a brush with stodom. 378 00:23:32,920 --> 00:23:37,320 Speaker 1: In the film Office Space, shrimp stuffed talapeno poppers were 379 00:23:37,320 --> 00:23:40,919 Speaker 1: the Monday special at the fictional restaurant Jennifer Anderson's character 380 00:23:41,040 --> 00:23:44,639 Speaker 1: worked in Without a Flare. Yeah, I don't remember. That 381 00:23:46,040 --> 00:23:49,680 Speaker 1: came up in my research, so I included it. Love 382 00:23:49,760 --> 00:23:53,000 Speaker 1: for the jalapeno has led to experimentation on the like 383 00:23:53,119 --> 00:23:56,920 Speaker 1: the lapeno popper, but also breeding large varieties are yes, 384 00:23:57,000 --> 00:24:00,560 Speaker 1: the one without heat um. One source of new varieties 385 00:24:00,680 --> 00:24:05,240 Speaker 1: is the New Mexico State University Chili Pepper Institute spelled 386 00:24:05,400 --> 00:24:07,760 Speaker 1: with an E C H I L E. Because they 387 00:24:07,800 --> 00:24:10,680 Speaker 1: say that like it's too confusing to call it chili 388 00:24:11,080 --> 00:24:17,080 Speaker 1: with an eye because of the food chili the stewe. Yeah, 389 00:24:17,119 --> 00:24:21,400 Speaker 1: so they put their foot down, they took a stand um. 390 00:24:21,560 --> 00:24:23,879 Speaker 1: But okay, so for for for one example, they started 391 00:24:23,920 --> 00:24:27,520 Speaker 1: work in the mid nineties creating lapenos that reach different 392 00:24:27,520 --> 00:24:31,520 Speaker 1: colors when they're ripe, and in came out with the 393 00:24:31,840 --> 00:24:36,479 Speaker 1: yellow lemon spice, the bright orange spice, and the deeper 394 00:24:36,960 --> 00:24:41,760 Speaker 1: pumpkin spice lapenos um. Oh, and but these these are 395 00:24:41,840 --> 00:24:44,600 Speaker 1: quite a bit hotter than the average halopenia, like a 396 00:24:44,720 --> 00:24:49,679 Speaker 1: thousand times hotter. They range from eighty thousand scoville units, 397 00:24:49,680 --> 00:24:53,000 Speaker 1: which is about as hot as a tied chili. Yeah. Um, 398 00:24:53,119 --> 00:24:55,360 Speaker 1: you can order seeds from the institute if you want 399 00:24:55,359 --> 00:24:59,639 Speaker 1: to grow your own pumpkin. I want to know what 400 00:24:59,720 --> 00:25:03,840 Speaker 1: that's about. They don't taste like sentiment in nutmeg from 401 00:25:03,840 --> 00:25:12,159 Speaker 1: what I understand. Um, then color only okay. Also in 402 00:25:13,080 --> 00:25:17,879 Speaker 1: um they released their Helmundo um, which is a large 403 00:25:17,880 --> 00:25:21,920 Speaker 1: talipenia variety that's medium spicy, like seventeen thousand scoville units 404 00:25:22,040 --> 00:25:26,840 Speaker 1: or so, and as they say, perfect for making poppers. Um. 405 00:25:26,960 --> 00:25:29,879 Speaker 1: Popular Science magazine ran a story about it with the 406 00:25:29,880 --> 00:25:34,520 Speaker 1: headline giant pepper for stuffed talepeno poppers, bread specifically for 407 00:25:34,640 --> 00:25:40,560 Speaker 1: increased cheese payload. It's very American. How do we get 408 00:25:40,600 --> 00:25:43,800 Speaker 1: more cheese into this what was once healthy vegetables? And 409 00:25:43,800 --> 00:25:50,440 Speaker 1: then maybe let's fry it sounds right, U. UM, poppers 410 00:25:50,480 --> 00:25:54,159 Speaker 1: are motivating use apparently UM as of one of the 411 00:25:54,200 --> 00:25:56,880 Speaker 1: projects that students that you see Davis were working on 412 00:25:56,960 --> 00:26:01,359 Speaker 1: was developing particularly large halopenias that were more hardy and 413 00:26:01,480 --> 00:26:05,280 Speaker 1: resistant to pests and UM and therefore would would thrive 414 00:26:05,320 --> 00:26:08,960 Speaker 1: with fewer pesticides and fertilizers. But yeah, specifically with like 415 00:26:09,000 --> 00:26:12,320 Speaker 1: poppers in mind. I read a beautiful essay about why 416 00:26:12,400 --> 00:26:15,560 Speaker 1: poppers are the best Super Bowl food and essentially it's 417 00:26:15,600 --> 00:26:18,840 Speaker 1: because they're like messy and handheld and warm and cheesy, 418 00:26:18,960 --> 00:26:20,480 Speaker 1: and you don't want to take pictures of them, so 419 00:26:20,520 --> 00:26:22,280 Speaker 1: you have to focus on the people you're talking to 420 00:26:22,320 --> 00:26:25,080 Speaker 1: because they're not very pretty. Oh they're not. No, no, no, 421 00:26:25,320 --> 00:26:29,000 Speaker 1: they're not. They're in terms of instagram able stuff, Yeah, 422 00:26:29,040 --> 00:26:34,680 Speaker 1: they're not up there. UM. On a totally different track, 423 00:26:35,680 --> 00:26:39,280 Speaker 1: there is these days some research going on into the 424 00:26:39,560 --> 00:26:43,840 Speaker 1: anti microbial properties of extracts of chili peppers, including specifically 425 00:26:43,880 --> 00:26:47,720 Speaker 1: helapenas UM. They've been found to be effective against some 426 00:26:47,800 --> 00:26:51,320 Speaker 1: food born pathogens UM, both like the capsaicin and other 427 00:26:51,640 --> 00:26:55,200 Speaker 1: compounds in halepania peppers. So yeah, it could be useful 428 00:26:55,240 --> 00:26:57,920 Speaker 1: in the future for keeping food safe with fewer antibiotics 429 00:26:57,920 --> 00:27:03,359 Speaker 1: and stuff like that. Exciting stuff is m Oh, today 430 00:27:05,200 --> 00:27:08,240 Speaker 1: is the day that I get my shashidos. Oh right, Yeah, 431 00:27:08,320 --> 00:27:10,720 Speaker 1: there's a farmer's market here, and I can't find shoshidos 432 00:27:10,720 --> 00:27:14,680 Speaker 1: anywhere in Atlanta, but it is your farmer's market. You're 433 00:27:14,680 --> 00:27:17,280 Speaker 1: definitely just not going to the right places by anywhere, 434 00:27:18,080 --> 00:27:20,639 Speaker 1: like the Asian markets and stuff like. Well, if I 435 00:27:20,680 --> 00:27:22,399 Speaker 1: have to drive there, then you know, it's like I'm 436 00:27:22,480 --> 00:27:24,760 Speaker 1: about to say, can you just not find it in 437 00:27:24,800 --> 00:27:27,399 Speaker 1: the grocery store that's within walking to stance of your house? 438 00:27:27,480 --> 00:27:30,159 Speaker 1: But multiple grocery stores within walking to and I have 439 00:27:30,200 --> 00:27:32,399 Speaker 1: looked and looked and looked. I was really disappointed in 440 00:27:32,440 --> 00:27:34,680 Speaker 1: the Whole Foods because I thought for sure they'd have them. 441 00:27:34,720 --> 00:27:38,480 Speaker 1: But I'm very excited about it. I'm excited for you. Yes, 442 00:27:39,000 --> 00:27:40,879 Speaker 1: they know me. I come like running now and right 443 00:27:40,880 --> 00:27:46,840 Speaker 1: when it's you and I just have this bag and 444 00:27:46,840 --> 00:27:50,600 Speaker 1: I'm like, put them in there. That's what they have. 445 00:27:50,680 --> 00:27:54,880 Speaker 1: They have other peppers too, They have alpinos. Yeah, go yeah, 446 00:27:55,000 --> 00:27:58,879 Speaker 1: get some, maybe make some poppers. I do like poppers. 447 00:27:58,960 --> 00:28:02,000 Speaker 1: They're delicious kind of in Yeah. I've only made him 448 00:28:02,040 --> 00:28:03,960 Speaker 1: once and they're pretty easy to make I didn't fry it, 449 00:28:03,960 --> 00:28:07,800 Speaker 1: but I didn't deep. Yeah. Yeah, no, that's a that's 450 00:28:07,800 --> 00:28:10,680 Speaker 1: a that's a danger. Yeah, Lauren and I have discovered 451 00:28:10,680 --> 00:28:14,280 Speaker 1: we're not We're not meant for that game hot oil 452 00:28:14,760 --> 00:28:19,359 Speaker 1: in us. We're we're both too easily startled and um 453 00:28:19,400 --> 00:28:24,240 Speaker 1: deep frying involves too too much splatter. Yeah, yeah, too 454 00:28:24,320 --> 00:28:28,119 Speaker 1: too much popping, too much popping. I see what you 455 00:28:28,200 --> 00:28:30,600 Speaker 1: did there. I think we need to in this episode 456 00:28:31,720 --> 00:28:34,520 Speaker 1: or we make any worse funs. We do have a 457 00:28:34,520 --> 00:28:37,280 Speaker 1: little bit more for you. We do. First, we've got 458 00:28:37,280 --> 00:28:39,160 Speaker 1: one more quick break for a word from our sponsor. 459 00:28:48,400 --> 00:28:50,680 Speaker 1: We're back. Thank you sponsored, Yes, thank you, And we're 460 00:28:50,680 --> 00:29:00,720 Speaker 1: back with I like that makes you cough? Something's really spicy? 461 00:29:02,640 --> 00:29:08,760 Speaker 1: Why don't yeah coughing? Like, no, I want another one. 462 00:29:09,040 --> 00:29:11,480 Speaker 1: There's a fire. You have lit a fire somehow in 463 00:29:11,520 --> 00:29:14,680 Speaker 1: your face. Stop it. I guess that's another benefit of 464 00:29:14,680 --> 00:29:18,360 Speaker 1: poppers if they usually have like a dairy all limit. Yeah, 465 00:29:18,440 --> 00:29:23,000 Speaker 1: it helps helps keep you nice and cool. I guess so. Yeah, 466 00:29:23,840 --> 00:29:29,840 Speaker 1: a modern innovation Humanity Els wrote, I'm writing this time 467 00:29:29,840 --> 00:29:32,480 Speaker 1: about the Squim Lavender Festival, which you mentioned in the 468 00:29:32,520 --> 00:29:36,800 Speaker 1: Lavender episode. A quick correction. Squim is pronounced Squim rhymes 469 00:29:36,800 --> 00:29:39,480 Speaker 1: with swim, rather than either of the attempts any made 470 00:29:39,520 --> 00:29:42,400 Speaker 1: in the episode. Thank you for the correction. It's a 471 00:29:42,480 --> 00:29:45,000 Speaker 1: rather difficult name to pronounce without having been there. My 472 00:29:45,040 --> 00:29:47,640 Speaker 1: grandparents were from Squim, Washington, and I used to spend 473 00:29:47,680 --> 00:29:50,200 Speaker 1: my summers with them when I was little. To my 474 00:29:50,280 --> 00:29:54,080 Speaker 1: heart's disappointment, I always just managed to miss the lavender 475 00:29:54,160 --> 00:29:57,400 Speaker 1: festival by chance, which adult me now realizes was very 476 00:29:57,440 --> 00:30:01,400 Speaker 1: deliberate on my grandparents part, because my grandfather was allergic. 477 00:30:02,320 --> 00:30:05,200 Speaker 1: That time of year, the whole town smells like lavender. 478 00:30:05,280 --> 00:30:07,240 Speaker 1: My grandparents lived next door to a woman who grew 479 00:30:07,320 --> 00:30:10,040 Speaker 1: lavender and made me little sachets to put my clothes 480 00:30:10,120 --> 00:30:12,640 Speaker 1: so they would smell nice when I unpacked my suitcase. 481 00:30:12,960 --> 00:30:16,040 Speaker 1: To this day, I still have sachet in my sock drawer. 482 00:30:16,480 --> 00:30:19,280 Speaker 1: While there is no lavender crown at the festival, there 483 00:30:19,480 --> 00:30:23,480 Speaker 1: is Lavender Stock, a music festival as part of the 484 00:30:23,560 --> 00:30:28,320 Speaker 1: larger festival. They also have the best lavender lemonade in 485 00:30:28,360 --> 00:30:31,800 Speaker 1: the world. Another note about Squim their home to the 486 00:30:31,840 --> 00:30:35,000 Speaker 1: Olympic Game Park, which is home to retired and rescued 487 00:30:35,080 --> 00:30:38,600 Speaker 1: performing animals such as bears, bison, zebras, wildcats and more 488 00:30:38,680 --> 00:30:41,320 Speaker 1: mere cats than you can shake a stick at. At 489 00:30:41,320 --> 00:30:43,480 Speaker 1: the entrance, you can purchase a loaf of bread to 490 00:30:43,520 --> 00:30:45,600 Speaker 1: feed the animals, but you can't get to have a car. 491 00:30:46,200 --> 00:30:48,800 Speaker 1: There are areas where you can't stop your car because 492 00:30:48,840 --> 00:30:52,080 Speaker 1: the bison will stick their heads through the window. The 493 00:30:52,120 --> 00:30:54,480 Speaker 1: Squim Lavender Festival made me think of another festival of 494 00:30:54,520 --> 00:30:58,160 Speaker 1: my childhood, the Gilroy Garlic Festival. They were in the 495 00:30:58,160 --> 00:31:00,360 Speaker 1: news recently for being the side of a mash shooting 496 00:31:00,360 --> 00:31:02,920 Speaker 1: where three people were killed, but the organization itself has 497 00:31:02,920 --> 00:31:05,960 Speaker 1: been doing amazing work for years and years. It's an 498 00:31:06,120 --> 00:31:09,800 Speaker 1: enormous local fundraiser for local nonprofits, and they also have 499 00:31:09,880 --> 00:31:14,080 Speaker 1: the best food in the world garlic ice cream. Nearby 500 00:31:14,320 --> 00:31:18,480 Speaker 1: is Gilroy Gardens, a theme park with both beautiful gardens 501 00:31:18,480 --> 00:31:21,800 Speaker 1: and garden themed rides, including a mushroom flying swing and 502 00:31:21,960 --> 00:31:26,560 Speaker 1: artichoke spinning teacups. Yes, that is so delightful. I know, 503 00:31:27,560 --> 00:31:30,600 Speaker 1: I know, we talked about that briefly in our uh 504 00:31:30,680 --> 00:31:34,920 Speaker 1: Garlic episode, but I didn't know about this, yes, yea. 505 00:31:35,000 --> 00:31:37,360 Speaker 1: And she also suggested we do an episode on food 506 00:31:37,360 --> 00:31:41,360 Speaker 1: based theme parks, and I am in in in I 507 00:31:41,400 --> 00:31:43,880 Speaker 1: did not know that this was a thing either. But 508 00:31:44,080 --> 00:31:46,560 Speaker 1: now that I do, I've got to know more. Yes, 509 00:31:46,680 --> 00:31:51,600 Speaker 1: got to know everything absolutely. Um, Ashley wrote, I wanted 510 00:31:51,640 --> 00:31:54,840 Speaker 1: to follow up now that I've heard the delightful Lavender episode. 511 00:31:55,040 --> 00:31:58,120 Speaker 1: It's funny you mentioned the Lavender festival and squim um 512 00:31:58,120 --> 00:32:02,280 Speaker 1: pronunciation pro tip it's not intuitive pronounced squim um, as 513 00:32:02,400 --> 00:32:05,360 Speaker 1: it was on our way back from that very event 514 00:32:05,560 --> 00:32:09,080 Speaker 1: that my friend recommended the favor podcast. Dang Um. We 515 00:32:09,160 --> 00:32:12,080 Speaker 1: both used lavender in our respective weddings three years ago, 516 00:32:12,200 --> 00:32:14,920 Speaker 1: and this was our first trip to the festival. We 517 00:32:15,000 --> 00:32:17,320 Speaker 1: had lunch of crab cakes over a spring green mix 518 00:32:17,440 --> 00:32:20,880 Speaker 1: with a lavender balsamic vinegrette dressing and lavender lemonade on 519 00:32:20,920 --> 00:32:25,560 Speaker 1: the side. So yummy lavender lemonade. Oh gosh, that's my 520 00:32:25,640 --> 00:32:28,680 Speaker 1: creating of the episode. I know. Well, I've got a 521 00:32:28,680 --> 00:32:32,280 Speaker 1: lot of things going on, but I found out I 522 00:32:32,320 --> 00:32:34,200 Speaker 1: can't remember if I told you this, but I recently 523 00:32:34,240 --> 00:32:37,600 Speaker 1: went um to visit my mom and De Lanaga and 524 00:32:37,800 --> 00:32:39,840 Speaker 1: kind of when you get into de Lanaga, you get 525 00:32:39,920 --> 00:32:41,160 Speaker 1: you get to the end of the highway. It has 526 00:32:41,160 --> 00:32:44,840 Speaker 1: a bunch of agro tourism sign most of them for wineries. 527 00:32:44,840 --> 00:32:46,720 Speaker 1: Because you're a lot of wineries around there, but there 528 00:32:46,760 --> 00:32:49,720 Speaker 1: was one for a lavender farm which is new and 529 00:32:49,760 --> 00:32:55,160 Speaker 1: I got yes. Oh that sounds so nice. Maybe they 530 00:32:55,200 --> 00:33:01,440 Speaker 1: have lavender lemonade field trip in the meantime, Thanks to 531 00:33:01,440 --> 00:33:03,800 Speaker 1: both of them for writing in. If you would like 532 00:33:03,840 --> 00:33:06,160 Speaker 1: to write to us, you can. Our email is Hello 533 00:33:06,240 --> 00:33:08,920 Speaker 1: at favorite pods dot com. We're also on social media. 534 00:33:09,000 --> 00:33:12,560 Speaker 1: You can find us on Instagram, Twitter, and Facebook at 535 00:33:12,800 --> 00:33:15,560 Speaker 1: savor pod. We do hope to hear from you. Savor 536 00:33:15,640 --> 00:33:18,040 Speaker 1: is a production of I Heart Radio and Stuff Media. 537 00:33:18,160 --> 00:33:20,560 Speaker 1: For more podcasts from my Heart Radio, you can visit 538 00:33:20,600 --> 00:33:23,840 Speaker 1: the I Heart Radio app, Apple Podcasts, or wherever you 539 00:33:23,920 --> 00:33:27,160 Speaker 1: listen to your favorite shows. Thanks as always to our 540 00:33:27,200 --> 00:33:29,920 Speaker 1: super producers Dylan Vagan and Andrew Howard. Thanks to you 541 00:33:29,960 --> 00:33:31,640 Speaker 1: for listening, and we hope that lots more good things 542 00:33:31,680 --> 00:33:39,640 Speaker 1: are coming your way.