1 00:00:00,190 --> 00:00:27,690 Speaker 1: Ridiculous History is a production of iHeartRadio. Welcome back to 2 00:00:27,710 --> 00:00:31,250 Speaker 1: the show, fellow ridiculous historians. Let's give a big shout 3 00:00:31,310 --> 00:00:34,810 Speaker 1: out to our super producer, Max the Madman Williams. 4 00:00:37,920 --> 00:00:42,660 Speaker 2: Max Brain Stew Williams. Remember Brain Stew, that Green Day song? 5 00:00:42,680 --> 00:00:45,080 Speaker 2: What an odd name for a song. Didn't even mention 6 00:00:45,100 --> 00:00:45,820 Speaker 2: Stew once. 7 00:00:46,440 --> 00:00:50,950 Speaker 1: You know, you're Noel Brown. I'm Ben Bullitt. And Noel, 8 00:00:51,090 --> 00:00:55,010 Speaker 1: you and I have been having some adventures recently. Max, 9 00:00:55,050 --> 00:00:57,610 Speaker 1: you're going to join Noel and I on a madcap 10 00:00:57,710 --> 00:01:03,300 Speaker 1: escapade pretty soon. And you know what really hit me 11 00:01:03,940 --> 00:01:06,899 Speaker 1: earlier this month, just a few days ago, you guys? 12 00:01:07,480 --> 00:01:12,420 Speaker 1: I walked out. It wasn't. incredibly hot and humid outside. 13 00:01:12,880 --> 00:01:16,520 Speaker 1: It was autumnal and it hit me. Noel, we might 14 00:01:16,580 --> 00:01:19,280 Speaker 1: be officially into soup weather. 15 00:01:19,310 --> 00:01:22,029 Speaker 2: We're approaching it, Ben. Don't let it trick you, brother. 16 00:01:22,370 --> 00:01:26,030 Speaker 2: Still 80 something degrees today in Atlanta, but no, I'm 17 00:01:26,050 --> 00:01:30,890 Speaker 2: with you and I can't wait. Stew weather, sweater weather. Yes, indeed. 18 00:01:30,970 --> 00:01:34,289 Speaker 2: The autumn is upon us, or at least it's creeping up. 19 00:01:34,720 --> 00:01:36,229 Speaker 2: Halloween spooky season. We love it. 20 00:01:36,580 --> 00:01:41,270 Speaker 1: Yeah, something tasty this way comes. Now, as you know, folks, 21 00:01:42,069 --> 00:01:46,229 Speaker 1: we are all kind of foodies. We're fans of food, 22 00:01:46,569 --> 00:01:52,920 Speaker 1: and we have been astonished in past episodes by the deep, rich, 23 00:01:53,620 --> 00:01:58,040 Speaker 1: and at times ridiculous history of food. One of the 24 00:01:58,980 --> 00:02:02,610 Speaker 1: strangest things that we have encountered, thanks to our amazing 25 00:02:02,670 --> 00:02:06,850 Speaker 1: research associate, Wrenn, is the idea of a stew that 26 00:02:07,050 --> 00:02:07,950 Speaker 1: never ends. 27 00:02:08,340 --> 00:02:13,040 Speaker 2: It is the stew that never ends. The never-ending stew-ry. 28 00:02:13,080 --> 00:02:13,960 Speaker 1: Get it? 29 00:02:14,100 --> 00:02:15,560 Speaker 2: The never-ending stew-ry? 30 00:02:16,930 --> 00:02:18,959 Speaker 1: Is stew-ry like the.... 31 00:02:21,100 --> 00:02:22,300 Speaker 2: The study of stew? 32 00:02:22,740 --> 00:02:24,940 Speaker 1: Well, you're in New York right now. I'm sure there's 33 00:02:25,000 --> 00:02:27,280 Speaker 1: a stewery next to a brewery. Oh, a stewery could 34 00:02:27,300 --> 00:02:29,470 Speaker 1: be a stew establishment, right? 35 00:02:29,560 --> 00:02:33,490 Speaker 2: Yeah, yeah. So we know the following. 36 00:02:33,830 --> 00:02:37,649 Speaker 1: And big thanks to Zach Makes over on social media, 37 00:02:37,730 --> 00:02:42,390 Speaker 1: should thou sip. We know this. Quote, perpetual stew is 38 00:02:42,430 --> 00:02:46,820 Speaker 1: a dish that is cooked continuously, always simmering over heat. 39 00:02:47,240 --> 00:02:51,779 Speaker 1: with more liquid and ingredients added as needed to replenish 40 00:02:51,960 --> 00:02:56,380 Speaker 1: its volume. There are no required ingredients besides a liquid, 41 00:02:56,780 --> 00:03:00,760 Speaker 1: which helps it maintain a high temperature without burning. Also, 42 00:03:00,820 --> 00:03:02,780 Speaker 1: shout out to Food & Wine magazine. 43 00:03:03,389 --> 00:03:05,410 Speaker 2: Yeah, and I mean, I guess the question that immediately 44 00:03:05,470 --> 00:03:07,389 Speaker 2: comes to mind for me and probably a lot of 45 00:03:07,430 --> 00:03:12,060 Speaker 2: you out in the audience, is this sanitary? Is this legal? Okay, 46 00:03:12,090 --> 00:03:14,579 Speaker 2: that's another good one. And then you start to ask yourself, well, 47 00:03:14,680 --> 00:03:17,320 Speaker 2: maybe if it stays at a certain temperature, it kills 48 00:03:17,380 --> 00:03:20,900 Speaker 2: all the germs forever. Yeah, yeah. 49 00:03:21,060 --> 00:03:24,780 Speaker 1: And then Wren hit us with another plot twist, folks. 50 00:03:25,660 --> 00:03:29,680 Speaker 1: She said, What does perpetual stew have to do with 51 00:03:29,780 --> 00:03:30,420 Speaker 1: Lizzie Borden? 52 00:03:30,680 --> 00:03:31,340 Speaker 2: Wait a minute. 53 00:03:31,360 --> 00:03:35,140 Speaker 1: Talk about a curveball. I know. I know. 54 00:03:35,320 --> 00:03:43,940 Speaker 2: But here's our ad break. You know, Ben, I have 55 00:03:43,970 --> 00:03:46,310 Speaker 2: always aspired to become a tavern wench. 56 00:03:46,950 --> 00:03:47,830 Speaker 1: Yeah, yeah. 57 00:03:47,850 --> 00:03:49,030 Speaker 2: I think it's too late for me. 58 00:03:49,570 --> 00:03:51,590 Speaker 1: No, of course not, man. I believe in you. I 59 00:03:51,610 --> 00:03:55,780 Speaker 1: have your back, as you know, to a cartoonish degree. Uh, we, 60 00:03:55,940 --> 00:03:59,880 Speaker 1: we have to say, uh, shout out to Tavern Witches. Uh, 61 00:03:59,930 --> 00:04:04,490 Speaker 1: you're going somewhere with that, Dole, because we all recognize 62 00:04:04,770 --> 00:04:09,710 Speaker 1: in the West, the fantasy, uh, trope of people going 63 00:04:09,790 --> 00:04:12,350 Speaker 1: to the inn. You see it in video games like 64 00:04:12,410 --> 00:04:15,570 Speaker 1: The Witcher, uh, Max and I love The Witcher. Uh, 65 00:04:15,650 --> 00:04:18,349 Speaker 1: you see it in, of course, Lord of the Rings 66 00:04:18,550 --> 00:04:21,040 Speaker 1: when the hobbits, uh, get to the town. 67 00:04:21,060 --> 00:04:22,179 Speaker 2: They're running from the Wraiths. 68 00:04:22,600 --> 00:04:25,000 Speaker 1: They're running from the Wraiths. You see it in Game 69 00:04:25,020 --> 00:04:28,539 Speaker 1: of Thrones, an adaptation of the brilliant novel series Song 70 00:04:28,580 --> 00:04:29,600 Speaker 1: of Ice and Fire. 71 00:04:29,940 --> 00:04:31,960 Speaker 2: There was a real good tavern sequence in Night of 72 00:04:32,000 --> 00:04:35,100 Speaker 2: the Seven Kingdoms that was sort of an inciting incident 73 00:04:35,140 --> 00:04:39,170 Speaker 2: that led to the young secret prince being part of 74 00:04:39,190 --> 00:04:41,170 Speaker 2: the crew. The Traveler of Kati, of two. 75 00:04:41,650 --> 00:04:42,719 Speaker 1: Yeah, and if you. 76 00:04:42,730 --> 00:04:43,290 Speaker 2: Dunk and Egg. 77 00:04:43,890 --> 00:04:47,430 Speaker 1: Dunk and Egg, yes. And if you find yourself in 78 00:04:47,490 --> 00:04:53,620 Speaker 1: this wide world encountering maybe a small off-the-beaten-path bed and breakfast, 79 00:04:53,960 --> 00:04:58,279 Speaker 1: something like that, then you know that there's probably going 80 00:04:58,300 --> 00:05:00,420 Speaker 1: to be a limited menu. There are probably going to 81 00:05:00,460 --> 00:05:05,039 Speaker 1: be not too many customers there. And you probably also 82 00:05:05,140 --> 00:05:10,219 Speaker 1: will realize that fantasy tropes have kind of embellished things. 83 00:05:10,339 --> 00:05:14,909 Speaker 1: Those ale houses and taverns and inns of yesteryear, They 84 00:05:14,970 --> 00:05:19,750 Speaker 1: weren't just for drinking. They weren't just meaderies. They were also, 85 00:05:19,770 --> 00:05:20,770 Speaker 1: I love that term. 86 00:05:20,800 --> 00:05:23,220 Speaker 2: Meaderies. Yeah, meaderies. And meat markets. 87 00:05:24,240 --> 00:05:28,980 Speaker 1: Yes, sometimes uncomfortably so. But they were also, Noel, to 88 00:05:29,040 --> 00:05:33,539 Speaker 1: borrow your earlier phrase, they were steweries. They were salons. 89 00:05:33,560 --> 00:05:34,360 Speaker 1: They were cafes. 90 00:05:34,600 --> 00:05:37,909 Speaker 2: It was the easiest thing to just kind of have on. 91 00:05:38,480 --> 00:05:41,020 Speaker 2: I get it. Logistically, it makes sense. You didn't have 92 00:05:41,050 --> 00:05:43,490 Speaker 2: to do much prep work other than just chop up 93 00:05:43,550 --> 00:05:46,830 Speaker 2: whatever you had laying around because this was certainly, you know, 94 00:05:46,850 --> 00:05:49,030 Speaker 2: these were often those types of joints. They didn't exactly 95 00:05:49,089 --> 00:05:53,150 Speaker 2: have a specialized, you know, prefix menu. But they might 96 00:05:53,230 --> 00:05:55,710 Speaker 2: come into some, you know, they had a little surplus 97 00:05:55,750 --> 00:05:58,489 Speaker 2: of carrots that they didn't need for feeding the horses. 98 00:05:58,510 --> 00:06:00,910 Speaker 2: They'd use them for feeding the people. Chop them up, 99 00:06:00,950 --> 00:06:03,470 Speaker 2: throw them in the pot. It's always there, hanging in 100 00:06:03,529 --> 00:06:08,050 Speaker 2: the hearth, always at a slow simmer. Yeah, this reminds 101 00:06:08,110 --> 00:06:12,410 Speaker 2: me of two things. The first is a funny story 102 00:06:12,510 --> 00:06:16,409 Speaker 2: from a fellow traveler, a friend of mine. He was 103 00:06:16,830 --> 00:06:19,140 Speaker 2: I'm not going to say the specific place, but he 104 00:06:19,220 --> 00:06:22,440 Speaker 2: was in a small town in a different part of 105 00:06:22,460 --> 00:06:26,820 Speaker 2: the world and he was hungry. And so he walked 106 00:06:27,080 --> 00:06:30,400 Speaker 2: into a place that he thought was an abandoned restaurant. 107 00:06:30,940 --> 00:06:34,060 Speaker 1: He sat there. He said the service was horrible. They 108 00:06:34,080 --> 00:06:37,920 Speaker 1: didn't have a menu. Eventually, they just bought him, you know, 109 00:06:37,940 --> 00:06:41,960 Speaker 1: like some water or a beer and a pot of stew. 110 00:06:42,700 --> 00:06:45,349 Speaker 1: And he ate it. And when it came time to 111 00:06:45,400 --> 00:06:49,730 Speaker 1: pay the bill, the folks who gave him the stew 112 00:06:49,890 --> 00:06:53,750 Speaker 1: told him this was their house and not a restaurant. 113 00:06:54,250 --> 00:06:57,570 Speaker 1: They were just that nice. He had just walked in 114 00:06:58,110 --> 00:07:01,290 Speaker 1: to this place and they wouldn't, you know, turn away 115 00:07:01,330 --> 00:07:01,690 Speaker 1: a guest. 116 00:07:02,110 --> 00:07:04,450 Speaker 2: Well, that's nice. What is that? The, uh, the, the, 117 00:07:04,529 --> 00:07:07,310 Speaker 2: the God's hospitality, hospitality. 118 00:07:07,450 --> 00:07:08,160 Speaker 1: There we are. 119 00:07:08,180 --> 00:07:08,460 Speaker 2: Yeah. 120 00:07:08,500 --> 00:07:09,980 Speaker 1: You've broken bread with me. 121 00:07:10,040 --> 00:07:10,260 Speaker 2: Right. 122 00:07:10,720 --> 00:07:13,820 Speaker 1: Uh, also shout out to scary stories to tell in 123 00:07:13,860 --> 00:07:18,040 Speaker 1: the dark, uh, the, or the old trope about stone soup. 124 00:07:18,280 --> 00:07:19,080 Speaker 1: That's a great one. 125 00:07:19,460 --> 00:07:22,060 Speaker 2: Ben, remember the episode of, are you afraid in the 126 00:07:22,120 --> 00:07:26,850 Speaker 2: dark about the soup that made you like terrified? It was, uh, 127 00:07:27,500 --> 00:07:31,460 Speaker 2: one of those Vink, Dr. Vink, Vink episodes. And he 128 00:07:31,500 --> 00:07:34,070 Speaker 2: basically ran like a weird tavern in the middle of 129 00:07:34,090 --> 00:07:37,410 Speaker 2: the woods and some Canadian teenager wandered into it. And 130 00:07:37,450 --> 00:07:39,950 Speaker 2: there was this soup that, uh, you'd eat it and 131 00:07:39,970 --> 00:07:42,310 Speaker 2: it would make you like hallucinate and see like your 132 00:07:42,370 --> 00:07:43,110 Speaker 2: worst fear. 133 00:07:43,710 --> 00:07:46,240 Speaker 1: Oh, I, I've got to check that out. I'm putting 134 00:07:46,280 --> 00:07:48,980 Speaker 1: it on the list and, uh, I'm going to watch 135 00:07:49,020 --> 00:07:51,060 Speaker 1: it at home though. I'm not going to go to 136 00:07:51,120 --> 00:07:53,840 Speaker 1: an ale house, a tavern or an inn. Well, I 137 00:07:53,880 --> 00:07:56,310 Speaker 1: might end up at a hotel for this, but, uh, 138 00:07:56,770 --> 00:08:01,130 Speaker 1: We know there's a quick differentiation, courtesy of Red. Ale 139 00:08:01,170 --> 00:08:05,930 Speaker 1: houses would serve your beer, your mead. Taverns apparently would 140 00:08:05,970 --> 00:08:12,790 Speaker 1: serve wine. Inns, however, would serve beer, wine, and hot meals. 141 00:08:13,230 --> 00:08:18,400 Speaker 1: This is where you would order the older equivalent of 142 00:08:18,580 --> 00:08:21,610 Speaker 1: bar food, like you're hanging out at an amazing bar. 143 00:08:22,500 --> 00:08:24,980 Speaker 1: dive bar or something, and you've got a bit of 144 00:08:25,020 --> 00:08:27,780 Speaker 1: a craving, right? A bit of a hole in your stomach. 145 00:08:27,840 --> 00:08:31,460 Speaker 1: So you look at their menu, you get, you know, 146 00:08:31,780 --> 00:08:33,880 Speaker 1: a bag of chips or you get a side of 147 00:08:33,960 --> 00:08:38,800 Speaker 1: fries and queso or whatever. In Britain, there's something called 148 00:08:38,820 --> 00:08:41,260 Speaker 1: the Plowman's Lunch. Do you remember this? 149 00:08:41,679 --> 00:08:43,490 Speaker 2: I don't think I know the Plowman's Lunch, but I 150 00:08:43,570 --> 00:08:48,410 Speaker 2: do know that Hunter's Stew is a thing in Polish cuisine, 151 00:08:48,710 --> 00:08:52,189 Speaker 2: which is probably similar to what you're talking about. Yeah, 152 00:08:52,290 --> 00:08:56,689 Speaker 2: Hunter's stew is, it can be a perpetual stew because 153 00:08:56,750 --> 00:09:01,260 Speaker 2: we know in days past, innkeepers, like you described earlier, 154 00:09:01,700 --> 00:09:07,280 Speaker 2: would just have a cauldron, a literal cauldron on the hearth. 155 00:09:07,740 --> 00:09:10,420 Speaker 2: And they would say, oh, we've got some carrots or, right, 156 00:09:10,490 --> 00:09:14,610 Speaker 2: we have some mushrooms. We might have gone big time. 157 00:09:14,690 --> 00:09:17,809 Speaker 2: We might have some pepper and just pour it in there. 158 00:09:19,000 --> 00:09:22,720 Speaker 2: and you would serve that to people if they wanted 159 00:09:22,820 --> 00:09:28,240 Speaker 2: food along with their mead. Also often referred to as potage, potage, potage. 160 00:09:28,260 --> 00:09:30,520 Speaker 2: I like that better. And it really was more of 161 00:09:30,580 --> 00:09:34,100 Speaker 2: a logistical concern because of the feudal system. Medieval societies 162 00:09:34,160 --> 00:09:37,559 Speaker 2: were organized into these clear social strata, you know, the upstairs, 163 00:09:37,600 --> 00:09:40,179 Speaker 2: downstairs of it all, with the king at the top, way, way, 164 00:09:40,220 --> 00:09:45,460 Speaker 2: way upstairs. Nobility and lords and clergymen next. Knights, of course, 165 00:09:45,480 --> 00:09:48,460 Speaker 2: a little bit below nobility. And then peasants. of course, 166 00:09:49,020 --> 00:09:53,280 Speaker 2: being the largest, poorest, and lowest of the classes. The 167 00:09:53,340 --> 00:09:57,850 Speaker 2: Lord answered to the king, but oversaw the daily lives 168 00:09:57,950 --> 00:10:01,700 Speaker 2: of his fiefdoms, the peasants, in town. Though the peasants 169 00:10:01,760 --> 00:10:04,230 Speaker 2: did grow the crops and do all the work to 170 00:10:04,260 --> 00:10:07,690 Speaker 2: keep those communities functioning, the Lord actually took a portion 171 00:10:08,150 --> 00:10:11,050 Speaker 2: of their crops and their earnings, and in some cases 172 00:10:11,110 --> 00:10:15,410 Speaker 2: could actually decide who a peasant might marry, or if 173 00:10:15,450 --> 00:10:18,330 Speaker 2: they were to be allowed to leave the community and 174 00:10:18,390 --> 00:10:20,390 Speaker 2: move to another village. Right. 175 00:10:20,740 --> 00:10:24,939 Speaker 1: So what we're telling you here is at most points 176 00:10:25,200 --> 00:10:29,140 Speaker 1: in this part of history, the majority of people did 177 00:10:29,200 --> 00:10:32,540 Speaker 1: not have what we would call human rights. They did 178 00:10:32,580 --> 00:10:36,920 Speaker 1: not have agency of transit. We're not going to get 179 00:10:36,980 --> 00:10:40,160 Speaker 1: into prima noctis tonight, but there's a reason. 180 00:10:40,179 --> 00:10:41,440 Speaker 2: That's the king's privilege, right? 181 00:10:41,540 --> 00:10:46,699 Speaker 1: Right. There's a reason that Shibboleth exists. We know that 182 00:10:47,390 --> 00:10:49,910 Speaker 1: I love your setup here, Noel, because we know that 183 00:10:50,610 --> 00:10:53,720 Speaker 1: due to this feudal structure, if you are a serf, 184 00:10:53,820 --> 00:10:56,200 Speaker 1: if you are a peasant, if you are the majority 185 00:10:56,220 --> 00:11:00,360 Speaker 1: of the population, you live and die based on the harvest. 186 00:11:00,660 --> 00:11:06,199 Speaker 1: So if your crops don't yield enough food from the soil, 187 00:11:06,740 --> 00:11:09,820 Speaker 1: that means that you have not just nothing to sell, 188 00:11:10,200 --> 00:11:13,340 Speaker 1: you have nothing to eat. And this is why stew 189 00:11:13,600 --> 00:11:15,319 Speaker 1: is a catbird seat for folks. 190 00:11:15,920 --> 00:11:19,660 Speaker 2: No, it's true. I mean, I understand. Stu, if I 191 00:11:19,700 --> 00:11:23,650 Speaker 2: was to think of myself as my aspirational role of 192 00:11:23,890 --> 00:11:27,370 Speaker 2: tavern wench, I would be surveying the contents of my 193 00:11:27,410 --> 00:11:29,850 Speaker 2: fridge and all the little things that were maybe just 194 00:11:29,970 --> 00:11:33,190 Speaker 2: on the edge of spoiling. Maybe, you know, what better 195 00:11:33,250 --> 00:11:37,400 Speaker 2: way to use those sort of slightly soft carrots than 196 00:11:37,780 --> 00:11:39,640 Speaker 2: throwing them in a pot where you can't really tell 197 00:11:39,740 --> 00:11:40,960 Speaker 2: anymore that they were. 198 00:11:41,440 --> 00:11:42,620 Speaker 1: You know, on the edge of spoiling. 199 00:11:43,040 --> 00:11:46,040 Speaker 2: You can tell that both my co-host and I make 200 00:11:46,080 --> 00:11:48,679 Speaker 2: a lot of soup. I mean, look, and I'm not 201 00:11:48,720 --> 00:11:51,690 Speaker 2: saying I exclusively use soup for this purpose, but it 202 00:11:51,750 --> 00:11:53,850 Speaker 2: is a really good one because, or, you know, it's 203 00:11:53,890 --> 00:11:56,890 Speaker 2: almost like maybe using the avocado that's about to go 204 00:11:56,929 --> 00:11:58,630 Speaker 2: that ain't quite so pretty, but you throw it into 205 00:11:58,670 --> 00:12:02,890 Speaker 2: a smoothie and you'd never know. It's not non-hygienic. Just 206 00:12:02,980 --> 00:12:05,920 Speaker 2: nobody wants to necessarily look at it or eat the 207 00:12:05,940 --> 00:12:08,400 Speaker 2: brown bits, but it doesn't mean that it's like dangerous 208 00:12:08,600 --> 00:12:11,660 Speaker 2: or in any way like, you know, Bad for health. Contaminated. 209 00:12:11,740 --> 00:12:15,700 Speaker 1: Thank you. Yeah, yeah. And this is interesting because the 210 00:12:16,040 --> 00:12:22,650 Speaker 1: stew in question in our tavern wench innkeeper situation here, 211 00:12:23,030 --> 00:12:29,750 Speaker 1: the stew in question is not necessarily using water for 212 00:12:29,830 --> 00:12:34,150 Speaker 1: the peasantry of the time. This stew was using beer. 213 00:12:34,429 --> 00:12:37,620 Speaker 1: The basis, the liquid basis of the stew was, was 214 00:12:37,780 --> 00:12:40,800 Speaker 1: probably beer because it was just safer to drink. 215 00:12:41,020 --> 00:12:44,710 Speaker 2: Well, beer is a great additive to a good soup 216 00:12:45,300 --> 00:12:47,349 Speaker 2: or a stew or a braise. 217 00:12:47,690 --> 00:12:50,410 Speaker 1: I like cheese and beer, broccoli soup, stuff like that. 218 00:12:50,429 --> 00:12:52,130 Speaker 2: It adds a really nice little kick to it. I'll 219 00:12:52,190 --> 00:12:54,550 Speaker 2: use beer in a chili. Chili is the ultimate stew 220 00:12:54,590 --> 00:12:56,230 Speaker 2: in a lot of ways. What is chili if not 221 00:12:56,270 --> 00:12:56,910 Speaker 2: sort of a stew? 222 00:12:57,429 --> 00:13:01,950 Speaker 1: Yeah, yeah, and an aspiration for cumin. Just like we're saying, folks, 223 00:13:02,350 --> 00:13:09,480 Speaker 1: these taverns relied on whatever was cheap, and available or leftover. 224 00:13:09,580 --> 00:13:12,140 Speaker 1: So you would go in the back garden and you 225 00:13:12,160 --> 00:13:16,569 Speaker 1: would collect parsley and sage and, you know, cousins of mint, 226 00:13:16,790 --> 00:13:19,990 Speaker 1: and you would throw that into the stew. People would 227 00:13:20,130 --> 00:13:24,130 Speaker 1: come to your tavern. You wouldn't have a menu. You 228 00:13:24,170 --> 00:13:26,850 Speaker 1: would just give them stew if they ordered it. And 229 00:13:26,890 --> 00:13:29,830 Speaker 1: if you go to like a fancier place, like the 230 00:13:29,850 --> 00:13:33,810 Speaker 1: kind of place the Aristos would go to, then you 231 00:13:33,870 --> 00:13:39,699 Speaker 1: would get increasingly cool cuts of meat with your stew. 232 00:13:39,780 --> 00:13:42,880 Speaker 1: It'd still be the same kind of basic stew, but 233 00:13:42,920 --> 00:13:46,179 Speaker 1: they would put in venison or veal, and then they 234 00:13:46,200 --> 00:13:49,520 Speaker 1: would add the fancy spices that a lot of peasantry 235 00:13:49,620 --> 00:13:51,240 Speaker 1: would never get a chance to taste. 236 00:13:51,340 --> 00:13:54,060 Speaker 2: Ben, I have to conjecture that some horse ended up 237 00:13:54,140 --> 00:13:55,500 Speaker 2: in there from time to time. Of course, yeah. 238 00:13:55,540 --> 00:13:56,020 Speaker 1: Are you kidding? 239 00:13:56,340 --> 00:13:57,800 Speaker 2: A horse is a horse, of course, of course. 240 00:13:57,960 --> 00:14:00,970 Speaker 1: Of course, yeah, yeah. I mean, it depends on what's available, 241 00:14:01,000 --> 00:14:06,280 Speaker 1: and sometimes Especially after wartime, that would be dogs, maybe, 242 00:14:06,660 --> 00:14:07,040 Speaker 1: or cats. 243 00:14:07,059 --> 00:14:10,750 Speaker 2: Again, whatever's laying around. Whatever's around. I mean, you know, 244 00:14:10,890 --> 00:14:12,650 Speaker 2: you might have to put down a mare, you know, 245 00:14:12,710 --> 00:14:14,170 Speaker 2: and what are you going to do? Let that meat 246 00:14:14,230 --> 00:14:16,530 Speaker 2: go to waste? Hell no. I mean, as we mentioned, 247 00:14:16,590 --> 00:14:20,170 Speaker 2: I mean, these folks were kind of living hand to mouth, literally. 248 00:14:20,750 --> 00:14:23,410 Speaker 2: So you would definitely throw some of that, some of 249 00:14:23,430 --> 00:14:25,780 Speaker 2: those choicest bits of the horse into the stew. 250 00:14:26,190 --> 00:14:31,800 Speaker 1: Yeah. And now, okay, so let's say I'm an innkeeper 251 00:14:32,260 --> 00:14:36,920 Speaker 1: and I'm doing my best to keep the medieval version 252 00:14:36,940 --> 00:14:41,480 Speaker 1: of Gordon Ramsay from coming into my restaurant and embarrassing me. 253 00:14:41,880 --> 00:14:43,930 Speaker 1: So I want to be efficient. That means I'm going 254 00:14:43,950 --> 00:14:47,470 Speaker 1: to save time. I'm going to serve a very simple menu. 255 00:14:47,790 --> 00:14:51,770 Speaker 1: Gordon loves that. We'll have the stew. We'll have bread. 256 00:14:51,790 --> 00:14:56,580 Speaker 1: And If it's available, we might have cheese. We might 257 00:14:56,660 --> 00:15:01,860 Speaker 1: have some older smoked meat. We simmer this stew 24 258 00:15:01,860 --> 00:15:06,240 Speaker 1: hours per day, seven days a week. And it makes 259 00:15:06,300 --> 00:15:13,180 Speaker 1: it easier for us as innkeepers and tavern wenches to 260 00:15:13,330 --> 00:15:17,730 Speaker 1: keep customers fed, which means we don't have extensive prep 261 00:15:17,790 --> 00:15:20,930 Speaker 1: work all the time, right? You just throw the stuff 262 00:15:21,010 --> 00:15:25,310 Speaker 1: in there. went into the cauldron when you have the stuff. 263 00:15:25,730 --> 00:15:27,270 Speaker 2: Well, and I just want to point out too, um, 264 00:15:27,630 --> 00:15:31,290 Speaker 2: some of the best, you know, uh, masters of, of 265 00:15:31,810 --> 00:15:35,850 Speaker 2: soup and stewery, like ramen chefs, uh, they will simmer 266 00:15:36,170 --> 00:15:39,430 Speaker 2: their bone broths, you know, for sometimes days and days 267 00:15:39,470 --> 00:15:42,930 Speaker 2: at a time or however many it's definitely time is, uh, 268 00:15:43,050 --> 00:15:46,590 Speaker 2: often what makes the tenderest of, of meats and the 269 00:15:46,670 --> 00:15:51,220 Speaker 2: most savory and, uh, flavorful of broths. You know, if 270 00:15:51,260 --> 00:15:53,930 Speaker 2: I'm going to make a chili or a beef stew, 271 00:15:53,990 --> 00:15:56,730 Speaker 2: for example, I want to cook it low and slow 272 00:15:56,830 --> 00:16:00,330 Speaker 2: for a really, really long time. So this perpetual stew idea, 273 00:16:00,390 --> 00:16:02,010 Speaker 2: the more I think about it, the more I think 274 00:16:02,050 --> 00:16:02,650 Speaker 2: I'd try it. 275 00:16:03,050 --> 00:16:03,590 Speaker 1: Have you not? 276 00:16:04,310 --> 00:16:07,229 Speaker 2: No, I'm not. Where's the best perpetual stew joint in 277 00:16:07,270 --> 00:16:08,650 Speaker 2: Atlanta or New York? 278 00:16:08,720 --> 00:16:12,000 Speaker 1: Let's get to it. There are some in the United States, 279 00:16:12,120 --> 00:16:21,650 Speaker 1: maybe not in Atlanta. You've nailed it there, Noel. Then 280 00:16:21,930 --> 00:16:25,330 Speaker 1: as now, people are working with what they have in 281 00:16:25,350 --> 00:16:29,110 Speaker 1: the most creative way possible. We know that over a 282 00:16:29,430 --> 00:16:34,950 Speaker 1: thousand years of the medieval period, there were seasons that 283 00:16:35,070 --> 00:16:38,090 Speaker 1: had a lot of rainfall. So if you go to 284 00:16:38,110 --> 00:16:44,320 Speaker 1: Johann Gutenberg University, you'll see the following. It's a little 285 00:16:44,360 --> 00:16:47,220 Speaker 1: bit of an involved quote, but it sets up the 286 00:16:47,260 --> 00:16:48,680 Speaker 1: rest of the story perfectly. 287 00:16:49,160 --> 00:16:52,990 Speaker 2: The late Middle Ages were characterized by two distinct wet periods. 288 00:16:53,110 --> 00:16:55,490 Speaker 2: What's the stupid? It's not a part of the wet period. 289 00:16:56,030 --> 00:16:59,270 Speaker 2: In Central Europe in the 13th and 14th century, separated 290 00:16:59,310 --> 00:17:04,149 Speaker 2: by dry summer weather between 1300 and 1340. The increase 291 00:17:04,190 --> 00:17:08,439 Speaker 2: in summer rainfall between 1350 and 1370 is remarkable and 292 00:17:08,500 --> 00:17:11,139 Speaker 2: occurred exactly at the time when the plague broke out 293 00:17:11,200 --> 00:17:15,360 Speaker 2: and spread across the entire European continent. Yeah, you don't 294 00:17:15,420 --> 00:17:18,600 Speaker 2: want wet weather when there's plague going. That's gonna, it's 295 00:17:18,920 --> 00:17:20,980 Speaker 2: gonna aid in the spread of it. Right. You always 296 00:17:21,020 --> 00:17:24,880 Speaker 2: talk about people saying, you know, convalescing, uh, in dry climates, 297 00:17:25,040 --> 00:17:28,149 Speaker 2: you know, you definitely don't want to be sick, um, 298 00:17:28,510 --> 00:17:31,770 Speaker 2: or have a, have a communicable disease when the weather 299 00:17:32,050 --> 00:17:32,490 Speaker 2: is wetter. 300 00:17:33,090 --> 00:17:36,950 Speaker 1: Yeah. Yeah. And so this constant rain, which, you know, 301 00:17:37,130 --> 00:17:41,650 Speaker 1: sounds good for crops, this constant rain flooded the fields 302 00:17:42,090 --> 00:17:46,340 Speaker 1: and now the people working in the agricultural industries can't 303 00:17:46,460 --> 00:17:50,740 Speaker 1: really harvest those crops. So they're running out of wheat 304 00:17:50,869 --> 00:17:54,570 Speaker 1: and barley. If we're talking about the big floods during 305 00:17:54,590 --> 00:17:59,190 Speaker 1: this time period, livestock drowned or they got sick because 306 00:17:59,230 --> 00:18:02,290 Speaker 1: of that swampy standing water. They starved to death. 307 00:18:02,310 --> 00:18:04,190 Speaker 2: People got swamp butt, foot rot. 308 00:18:04,650 --> 00:18:07,429 Speaker 1: Yeah, swamp butt, foot rot. Watch out for them. 309 00:18:08,090 --> 00:18:10,790 Speaker 2: And then you've got, of course, the plague, the Black Death. 310 00:18:10,810 --> 00:18:15,570 Speaker 1: Insult to injury, man. Yeah, so now we don't, just 311 00:18:15,690 --> 00:18:19,850 Speaker 1: have a dearth of food, we have a shortage of 312 00:18:20,150 --> 00:18:22,990 Speaker 1: living people. So the food you can buy is at a. 313 00:18:23,050 --> 00:18:26,370 Speaker 2: Way higher price because there are way fewer people who 314 00:18:26,410 --> 00:18:27,090 Speaker 2: can make it. 315 00:18:27,510 --> 00:18:29,390 Speaker 1: The solution? Stew. 316 00:18:29,730 --> 00:18:33,490 Speaker 2: Yeah, stew. You had me at stew. It's, in fact, 317 00:18:33,530 --> 00:18:36,929 Speaker 2: a really, really great way to warm your weary bones 318 00:18:37,410 --> 00:18:41,440 Speaker 2: of a cold and rainy evening, especially if you're a 319 00:18:42,000 --> 00:18:45,600 Speaker 2: hut owner. A roof is made of thatch, for example, 320 00:18:45,960 --> 00:18:49,270 Speaker 2: and is not really doing a great job of keeping 321 00:18:49,310 --> 00:18:52,929 Speaker 2: that wet and cold out. You don't have to have bread. 322 00:18:52,950 --> 00:18:57,209 Speaker 2: It'd be nice, but not required. You know bread for dipping? 323 00:18:57,430 --> 00:18:59,310 Speaker 2: Throw it all in there. Put it in a bread bowl. 324 00:18:59,570 --> 00:19:01,169 Speaker 2: How do you feel about bread bowls, Ben? I think 325 00:19:01,190 --> 00:19:04,060 Speaker 2: they're a little extra, but I do enjoy one from 326 00:19:04,100 --> 00:19:04,660 Speaker 2: time to time. 327 00:19:05,140 --> 00:19:10,420 Speaker 1: Yeah, nice crusty bread bowl, especially if it's good bread. 328 00:19:11,040 --> 00:19:14,530 Speaker 1: Once a year, I'd say. On a cold night, I'll 329 00:19:14,550 --> 00:19:15,130 Speaker 1: take a bread bowl. 330 00:19:15,490 --> 00:19:20,850 Speaker 2: There is an excellent Polish restaurant in Brooklyn called Karzma, 331 00:19:21,270 --> 00:19:26,570 Speaker 2: and they do these hot white borschts in a bread bowl, 332 00:19:26,810 --> 00:19:29,390 Speaker 2: and it's phenomenal. It's one of my favorites. It comes 333 00:19:29,410 --> 00:19:32,420 Speaker 2: with a hard-boiled egg in it and sausage and stuff, 334 00:19:32,460 --> 00:19:36,800 Speaker 2: and it's creamy. kind of pickly almost tasting soup. Because 335 00:19:36,820 --> 00:19:40,780 Speaker 2: typically people think of borscht as like a red, red, red, 336 00:19:40,900 --> 00:19:43,619 Speaker 2: cold beet soup, which is not my bag. But hot 337 00:19:44,010 --> 00:19:47,110 Speaker 2: white borscht is pretty fantastic, especially in a bread bowl. 338 00:19:47,710 --> 00:19:52,190 Speaker 1: I am on board with this. And you'll have to do, 339 00:19:52,230 --> 00:19:54,210 Speaker 1: can you text me the name of that restaurant? 340 00:19:54,290 --> 00:19:56,469 Speaker 2: Sure, we'll take you there myself one day. So it's 341 00:19:56,670 --> 00:20:00,360 Speaker 2: a fabulous spot. I'd love to go. Let's take Max too. And, 342 00:20:00,930 --> 00:20:06,760 Speaker 2: you know, this is operationally, objectively for people in this 343 00:20:06,800 --> 00:20:10,020 Speaker 2: time period, It is the worst time of their lives. 344 00:20:10,320 --> 00:20:11,880 Speaker 2: It's the worst time to be alive. 345 00:20:12,220 --> 00:20:17,580 Speaker 1: There's rain. There's famine. Everyone you love is dying. The 346 00:20:17,640 --> 00:20:22,389 Speaker 1: nobility still kind of sucks. So what we see is 347 00:20:22,450 --> 00:20:30,169 Speaker 1: that disease and famine and privation are hitting every imaginable demographic. 348 00:20:30,250 --> 00:20:35,420 Speaker 1: The nobility is feeling the pinch as well. So The 349 00:20:35,960 --> 00:20:42,840 Speaker 1: surviving peasantry, the surviving majority of society is able to 350 00:20:42,940 --> 00:20:47,880 Speaker 1: gain bargaining power with these aristocrats that were pretty much 351 00:20:47,980 --> 00:20:52,810 Speaker 1: slave owners such that these peasants can go to the 352 00:20:53,130 --> 00:20:56,490 Speaker 1: rulers of the day and say, we want higher wages. 353 00:20:56,930 --> 00:21:01,350 Speaker 1: We need more land. We can have a revolution or 354 00:21:02,010 --> 00:21:08,369 Speaker 1: you can be cool. This overturned the feudal system. And 355 00:21:08,430 --> 00:21:10,700 Speaker 1: Stu was a part of it because Stu kept him going. 356 00:21:11,080 --> 00:21:13,180 Speaker 2: How do you feel about the name Stu as a 357 00:21:13,240 --> 00:21:14,020 Speaker 2: short name for Stuart? 358 00:21:14,060 --> 00:21:16,220 Speaker 1: I was thinking about that. I was thinking about that. 359 00:21:16,300 --> 00:21:17,399 Speaker 1: One of my favorite characters. 360 00:21:17,420 --> 00:21:17,820 Speaker 2: I think it's cute. 361 00:21:18,220 --> 00:21:21,720 Speaker 1: Yeah. One of my favorite characters from a Stephen King 362 00:21:21,780 --> 00:21:25,460 Speaker 1: novel called The Stand is named Stuart Redman. And I 363 00:21:25,500 --> 00:21:27,820 Speaker 1: like Stu. I prefer Stu to Stuart. 364 00:21:28,369 --> 00:21:31,070 Speaker 2: I don't know why. Stu was the name of Tommy's 365 00:21:31,130 --> 00:21:32,790 Speaker 2: dad in Rugrats cartoon. 366 00:21:33,640 --> 00:21:36,149 Speaker 1: Stew pickles. Yeah. 367 00:21:36,170 --> 00:21:37,389 Speaker 2: Stewie was the baby. 368 00:21:38,130 --> 00:21:39,710 Speaker 1: Dude, we need a stew in the crew. 369 00:21:39,750 --> 00:21:43,050 Speaker 2: No, I'm thinking of Stewie Griffin. Oh, that's a different stew. 370 00:21:43,109 --> 00:21:45,530 Speaker 2: That's right. But a stew was the dad on Rugrats. 371 00:21:45,630 --> 00:21:49,670 Speaker 1: Yes. And we'll go to the hill on that one, folks. 372 00:21:50,050 --> 00:21:52,860 Speaker 1: We also need a stew in the crew. And we 373 00:21:52,920 --> 00:21:57,320 Speaker 1: have to point out to the earlier question, where is 374 00:21:57,359 --> 00:22:01,990 Speaker 1: the best perpetual stew? It's pretty fascinating because you can 375 00:22:02,060 --> 00:22:06,879 Speaker 1: tell there's some parallel thinking here in a culinary milieu. 376 00:22:07,260 --> 00:22:13,870 Speaker 1: Perpetual stew is not unique to medieval European culture. Some 377 00:22:13,880 --> 00:22:19,210 Speaker 1: of the longest simmering extant stews can be found over 378 00:22:19,410 --> 00:22:20,050 Speaker 1: in Asia. 379 00:22:20,530 --> 00:22:24,010 Speaker 2: Yeah, again, like the ramen situation, that broth is a history. 380 00:22:24,520 --> 00:22:29,199 Speaker 2: of slow, slow, long simmers that really, I mean, it is, 381 00:22:29,240 --> 00:22:31,880 Speaker 2: if you're into cooking, you know that that is how 382 00:22:31,920 --> 00:22:34,900 Speaker 2: you get those flavors to come out, to truly get infused. 383 00:22:34,960 --> 00:22:37,440 Speaker 2: Time is everything when it comes to proper cooking. 384 00:22:37,720 --> 00:22:43,180 Speaker 1: Yes, absolutely. And without being that unfortunate meme of a 385 00:22:43,260 --> 00:22:47,879 Speaker 1: Westerner who visits Japan and comes back performative, we can 386 00:22:47,960 --> 00:22:53,420 Speaker 1: tell you that the oldest continuously simmering soup as of September, 387 00:22:53,420 --> 00:22:59,100 Speaker 1: 2026 comes from Japan. It's at a restaurant called Otafuku 388 00:22:59,619 --> 00:23:04,270 Speaker 1: and Otafuku serves a stew called Odin that they've been 389 00:23:04,410 --> 00:23:08,070 Speaker 1: cooking continually 24 hours a day, seven days a week 390 00:23:08,369 --> 00:23:09,409 Speaker 1: since 1945. Dude. 391 00:23:09,790 --> 00:23:13,310 Speaker 2: Okay. I'm going, uh, you gotta give me a text 392 00:23:13,369 --> 00:23:14,840 Speaker 2: me the name. Cause I think I mentioned on this 393 00:23:14,859 --> 00:23:18,040 Speaker 2: pod that I'm going to Japan in November, um, with my, 394 00:23:18,869 --> 00:23:21,910 Speaker 2: So I'm super down to try that, if only for 395 00:23:22,060 --> 00:23:24,179 Speaker 2: podcast reasons. Awesome. 396 00:23:24,359 --> 00:23:24,639 Speaker 1: Yes. 397 00:23:24,680 --> 00:23:25,219 Speaker 2: Did you? 398 00:23:25,320 --> 00:23:30,340 Speaker 1: It was. I have not tried that one, but I have. 399 00:23:32,000 --> 00:23:33,139 Speaker 1: I'm an enthusiast. 400 00:23:33,180 --> 00:23:34,060 Speaker 2: You've had some long soups. 401 00:23:34,080 --> 00:23:35,060 Speaker 1: Elderly soups. 402 00:23:35,180 --> 00:23:35,560 Speaker 2: I see. 403 00:23:36,900 --> 00:23:41,930 Speaker 1: I've sipped some elderly soups. We know that. It's interesting, Noel, 404 00:23:41,970 --> 00:23:51,020 Speaker 1: because we know that this restaurant, their perpetual stew in 1916, 405 00:23:51,020 --> 00:23:54,820 Speaker 1: and they had an interruption due to World War II. 406 00:23:55,080 --> 00:23:58,680 Speaker 2: Oh, man. World War II always is messing up everyone's 407 00:23:58,740 --> 00:24:02,560 Speaker 2: perpetual stew and everything else. The next oldest continuous stew, 408 00:24:02,760 --> 00:24:05,090 Speaker 2: if you wish, can be enjoyed at a place called 409 00:24:05,420 --> 00:24:11,710 Speaker 2: Watana Panich, a family-run restaurant in Bangkok in Thailand. This 410 00:24:12,109 --> 00:24:14,050 Speaker 2: is a beef stew I was mentioning. It's been cooking 411 00:24:14,109 --> 00:24:18,470 Speaker 2: for more than 60 years. The main ingredients include, according 412 00:24:18,550 --> 00:24:23,689 Speaker 2: to NPR and the restaurant themselves, nearly a dozen Chinese 413 00:24:23,730 --> 00:24:28,500 Speaker 2: herbs plus garlic, cinnamon, black pepper, cilantro root, and 150 414 00:24:28,500 --> 00:24:34,020 Speaker 2: pounds of beef per day. Another culinary note is the 415 00:24:34,040 --> 00:24:38,090 Speaker 2: type of meat you use usually in beef stew, stew meat, 416 00:24:38,510 --> 00:24:40,330 Speaker 2: you really have to cook it for a really long 417 00:24:40,390 --> 00:24:42,550 Speaker 2: time at low heat for it to even be edible. 418 00:24:43,180 --> 00:24:44,860 Speaker 2: If you tried to just like, you know, give that 419 00:24:44,900 --> 00:24:47,200 Speaker 2: a quick pan sear, you're going to be chewing on 420 00:24:47,270 --> 00:24:49,330 Speaker 2: that bad boy for a long time. So the way 421 00:24:49,369 --> 00:24:52,649 Speaker 2: to break down the fibers in the meat is by slowly, 422 00:24:52,810 --> 00:24:55,450 Speaker 2: you know, cooking, cooking it. Yeah. 423 00:24:55,730 --> 00:25:00,990 Speaker 1: And astute, ridiculous historians, you heard what we said, 150 424 00:25:00,990 --> 00:25:04,310 Speaker 1: pounds of beef per day. So they're selling a lot 425 00:25:04,350 --> 00:25:04,590 Speaker 1: of stew. 426 00:25:04,609 --> 00:25:05,430 Speaker 2: They're slinging some stew. 427 00:25:05,810 --> 00:25:09,040 Speaker 1: But also we have to wonder if they're in on 428 00:25:09,080 --> 00:25:14,140 Speaker 1: a technicality because the owner's of Watana Paniche, they say 429 00:25:14,240 --> 00:25:19,280 Speaker 1: that they clean the stew pot nightly by removing most 430 00:25:19,359 --> 00:25:22,100 Speaker 1: of the stew and leaving a little bit in the 431 00:25:22,140 --> 00:25:24,080 Speaker 1: bottom to retain the flavor. 432 00:25:24,100 --> 00:25:26,629 Speaker 2: It's like the Olympic flame. You know, you got to 433 00:25:26,640 --> 00:25:29,420 Speaker 2: have a little bit of the original left to say 434 00:25:29,460 --> 00:25:34,169 Speaker 2: that it is perpetual. I'm intrigued, man. It's sort of 435 00:25:34,210 --> 00:25:37,189 Speaker 2: a weird flex at this point in history, I would argue. 436 00:25:37,430 --> 00:25:40,290 Speaker 2: You know, it's like, look what we're doing. Whereas back 437 00:25:40,330 --> 00:25:42,490 Speaker 2: in the olden times, the medieval times, it was a 438 00:25:42,510 --> 00:25:45,450 Speaker 2: little more of a product of necessity, right? Now it's like, 439 00:25:45,470 --> 00:25:47,810 Speaker 2: I don't think anybody has to do this anymore, but 440 00:25:47,850 --> 00:25:51,570 Speaker 2: it's an interesting tradition to carry on. But I think 441 00:25:51,630 --> 00:25:54,359 Speaker 2: I posed the million, at least $ 100 question at the 442 00:25:54,380 --> 00:25:56,060 Speaker 2: top of the show is like, is this safe? 443 00:25:57,340 --> 00:26:03,820 Speaker 1: Yeah. Yeah, asterisk, caveat, fine print. It is safe if 444 00:26:04,020 --> 00:26:07,040 Speaker 1: it is cooked correctly. And a lot of it goes 445 00:26:07,100 --> 00:26:10,359 Speaker 1: down to the science of this. So You got to 446 00:26:10,420 --> 00:26:14,280 Speaker 1: keep your stew at a consistently high temperature because you're 447 00:26:14,480 --> 00:26:17,820 Speaker 1: always in a war with bacteria. 448 00:26:17,960 --> 00:26:18,540 Speaker 2: If you go to. 449 00:26:18,580 --> 00:26:22,990 Speaker 1: University of Georgia's Center for Food Safety, you'll get some 450 00:26:23,130 --> 00:26:28,670 Speaker 1: specific stats. Stew has to be at a temperature continually 451 00:26:29,130 --> 00:26:34,340 Speaker 1: greater than 140 degrees Fahrenheit to make sure it's safe 452 00:26:34,359 --> 00:26:35,240 Speaker 1: for people to eat. 453 00:26:35,830 --> 00:26:39,020 Speaker 2: So it does kill all the germs. That low and 454 00:26:39,060 --> 00:26:41,780 Speaker 2: slow has got to be at least up to 140 455 00:26:41,780 --> 00:26:45,500 Speaker 2: degrees Fahrenheit. Don't want it to drop below that for 456 00:26:45,560 --> 00:26:47,720 Speaker 2: long at all, or else you can get some bacteria 457 00:26:47,770 --> 00:26:50,169 Speaker 2: starting to form. It can also be tough to tell 458 00:26:50,590 --> 00:26:53,850 Speaker 2: if the stew has gone rancid. This is kind of gross. 459 00:26:53,910 --> 00:26:56,470 Speaker 2: I'm not going to lie. Because there is no distinct 460 00:26:56,609 --> 00:27:00,440 Speaker 2: flavor profile. I think I could taste if the stew 461 00:27:00,480 --> 00:27:03,760 Speaker 2: was off, though, even if despite whatever the flavor profile 462 00:27:03,800 --> 00:27:07,460 Speaker 2: might be. Rancid, the word, it's just very triggering for me. Like, 463 00:27:07,480 --> 00:27:10,240 Speaker 2: you know how moist bothers some people? Rancid does it 464 00:27:10,280 --> 00:27:11,270 Speaker 2: for me. Don't love it. 465 00:27:11,960 --> 00:27:12,220 Speaker 1: Okay. 466 00:27:12,320 --> 00:27:12,560 Speaker 2: Yeah. 467 00:27:12,660 --> 00:27:16,159 Speaker 1: I mean, it's a brilliant point, though, because if you're 468 00:27:16,240 --> 00:27:19,669 Speaker 1: kind of doing a soup du jour or flavor of 469 00:27:19,730 --> 00:27:23,510 Speaker 1: the day with whatever you have available, you don't. you 470 00:27:23,609 --> 00:27:27,950 Speaker 1: cannot logically know what the perfect perpetual stew tastes like 471 00:27:27,970 --> 00:27:29,909 Speaker 1: because it changes all the time. 472 00:27:30,170 --> 00:27:32,949 Speaker 2: It certainly feels like quite an inexact science. I don't 473 00:27:33,090 --> 00:27:37,790 Speaker 2: think anyone is shooting for culinary mastery in these perpetual stews. 474 00:27:38,390 --> 00:27:40,230 Speaker 2: It's a little bit more of like, let's throw some 475 00:27:40,250 --> 00:27:43,590 Speaker 2: stuff at the wall and hope nobody dies of food poisoning. 476 00:27:43,930 --> 00:27:49,570 Speaker 1: Yeah, it's a little more impressionist art, let's say, than hyper-realism. 477 00:27:56,440 --> 00:28:00,920 Speaker 1: we also promised the story of Lizzie Borden. We have 478 00:28:00,960 --> 00:28:03,460 Speaker 1: to get to this. We'll have a bit of a stuff. 479 00:28:03,480 --> 00:28:07,370 Speaker 1: They don't want you to know a Venn diagram here. No, 480 00:28:07,510 --> 00:28:10,090 Speaker 1: you remember Lizzie from earlier, right? Sure. 481 00:28:10,130 --> 00:28:11,669 Speaker 2: She's the one that took an ax and gave her 482 00:28:11,710 --> 00:28:14,090 Speaker 2: mother 40 wax. And when she saw what she had done, 483 00:28:14,470 --> 00:28:16,800 Speaker 2: she gave her father 41. 484 00:28:16,800 --> 00:28:20,760 Speaker 1: Yes, that is the story. And the rhyme scheme is 485 00:28:21,980 --> 00:28:24,120 Speaker 1: ethics aside, pretty spot on. 486 00:28:24,300 --> 00:28:24,540 Speaker 2: Right. 487 00:28:25,140 --> 00:28:28,020 Speaker 1: But, But the issue, as Wren points out, is that 488 00:28:28,200 --> 00:28:33,400 Speaker 1: this little ditty, despite being a banger, is not accurate. 489 00:28:33,460 --> 00:28:37,030 Speaker 1: We know in August of 1892, and we are getting 490 00:28:37,090 --> 00:28:41,990 Speaker 1: to soup here, folks, Lizzie Borden used a hatchet, not 491 00:28:42,030 --> 00:28:46,209 Speaker 1: a double-handed axe, to bludgeon her father and her stepmother 492 00:28:46,310 --> 00:28:47,870 Speaker 1: to death. That is true. 493 00:28:48,130 --> 00:28:53,760 Speaker 2: Ben, not even Eminem could rhyme things with hatchet. Oh, wait. 494 00:28:53,800 --> 00:28:56,040 Speaker 2: I'm just joking. That's a challenge to you, Em. I 495 00:28:56,080 --> 00:28:58,360 Speaker 2: know you're listening. Yeah. I can already think of one, 496 00:28:58,400 --> 00:28:59,100 Speaker 2: and it's Ratchet. 497 00:28:59,480 --> 00:29:01,660 Speaker 1: Yeah. If you're willing to catch it, then we can 498 00:29:01,680 --> 00:29:06,280 Speaker 1: match it, right? So the thing is here, and thanks 499 00:29:06,320 --> 00:29:11,130 Speaker 1: for tuning in, Marshall. The thing is that we have 500 00:29:11,190 --> 00:29:16,270 Speaker 1: learned there was arguably a second murder weapon in the 501 00:29:16,370 --> 00:29:20,230 Speaker 1: Lizzie Borden case, Stu Gone Bad. 502 00:29:20,470 --> 00:29:24,980 Speaker 2: No. Dude, how does this even work, Ben? How does, 503 00:29:25,040 --> 00:29:28,300 Speaker 2: I don't understand. She was dual wielding with the hatchet 504 00:29:28,380 --> 00:29:31,980 Speaker 2: in one hand and a cauldron of bad stew in 505 00:29:32,010 --> 00:29:32,390 Speaker 2: the other? 506 00:29:32,630 --> 00:29:34,570 Speaker 1: Just think of the upper arm strike there, right? 507 00:29:34,610 --> 00:29:36,850 Speaker 2: How many whacks did she give her father with the 508 00:29:36,890 --> 00:29:38,410 Speaker 2: bad stew Right. 509 00:29:39,360 --> 00:29:43,920 Speaker 1: And we do know Lizzie Borden and her family lived 510 00:29:44,140 --> 00:29:48,100 Speaker 1: in a place called Fall River, Massachusetts. So if you're 511 00:29:48,120 --> 00:29:50,880 Speaker 1: playing along at home, that's a little south of Boston. 512 00:29:51,340 --> 00:29:54,440 Speaker 1: Her dad was an investor who had made a lot 513 00:29:54,480 --> 00:29:57,660 Speaker 1: of money in the financial sphere, but he was one 514 00:29:57,700 --> 00:30:02,500 Speaker 1: of those quiet, He wasn't living in a mansion. They 515 00:30:02,520 --> 00:30:05,280 Speaker 1: had a modest home. They were not in a fancy 516 00:30:05,320 --> 00:30:11,200 Speaker 1: pants neighborhood. Lizzie was, according to historians, kind of miffed 517 00:30:11,240 --> 00:30:14,410 Speaker 1: about this. She wanted to live more of the high life. 518 00:30:14,830 --> 00:30:17,910 Speaker 1: She wanted to live on the hill. Still a very 519 00:30:18,040 --> 00:30:19,780 Speaker 1: fancy area of Boston today. 520 00:30:19,820 --> 00:30:23,860 Speaker 2: The hill. Yes. Yeah, you can tell. Remember, in the 521 00:30:23,920 --> 00:30:26,180 Speaker 2: olden days, that was kind of what separated the rich 522 00:30:26,200 --> 00:30:28,540 Speaker 2: from the poor. The rich people lived up on the hill, 523 00:30:28,580 --> 00:30:30,300 Speaker 2: and the poor people lived down in the valley. 524 00:30:30,320 --> 00:30:32,220 Speaker 1: Dude, it still happens in New Orleans. 525 00:30:32,240 --> 00:30:35,390 Speaker 2: I know. I guess that is true, yeah. Because up 526 00:30:35,450 --> 00:30:37,170 Speaker 2: on the hill, you've got more protection because you can 527 00:30:37,210 --> 00:30:39,250 Speaker 2: see the bad guys coming. Yeah, yeah. 528 00:30:39,690 --> 00:30:42,230 Speaker 1: Give it up, Anakin. We have the high ground. So- 529 00:30:43,760 --> 00:30:48,320 Speaker 1: This is a source of tension for the Borden family. 530 00:30:48,820 --> 00:30:52,820 Speaker 1: And her father's preferred neighborhood is just not doing it 531 00:30:52,880 --> 00:30:57,640 Speaker 1: for Lizzie. She is also, by all accounts, a staunch Protestant. 532 00:30:58,750 --> 00:31:01,210 Speaker 1: And she's kind of pissed that there are a lot 533 00:31:01,230 --> 00:31:03,410 Speaker 1: of Catholics moving in. Ruh-roh. 534 00:31:03,930 --> 00:31:07,580 Speaker 2: Ruh-roh. This sounds like a recipe for disaster. Although Fall 535 00:31:07,620 --> 00:31:13,860 Speaker 2: River Society saw the Bordens as godly, church-going folks, upstanding 536 00:31:14,000 --> 00:31:17,160 Speaker 2: members of the community, tensions did begin to brew. 537 00:31:17,780 --> 00:31:18,740 Speaker 1: Could we say stew? 538 00:31:18,940 --> 00:31:21,190 Speaker 2: You could say stew, in fact. In fact, you should. 539 00:31:21,230 --> 00:31:23,110 Speaker 2: In fact, I don't know why I didn't, and I'll 540 00:31:23,150 --> 00:31:26,870 Speaker 2: never forgive myself for that. So it's stewing and brewing 541 00:31:27,010 --> 00:31:30,120 Speaker 2: behind these closed doors at the time that the murder occurred. 542 00:31:30,410 --> 00:31:34,209 Speaker 2: Lizzie was only 32. unmarried, living at home still with 543 00:31:34,250 --> 00:31:38,370 Speaker 2: her parents. And she did not care for this arrangement. 544 00:31:39,150 --> 00:31:43,410 Speaker 1: Yeah, because the patriarchy then as now is still in 545 00:31:43,550 --> 00:31:49,850 Speaker 1: full cartoonish evil effect. Lizzie is at this time considered 546 00:31:50,150 --> 00:31:54,930 Speaker 1: a spinster because she's 32 and has not been married. 547 00:31:55,410 --> 00:31:59,950 Speaker 1: Her father kept shutting down suitors who would come to 548 00:32:00,050 --> 00:32:03,020 Speaker 1: court her And he would say, these guys are gold diggers. 549 00:32:03,130 --> 00:32:04,260 Speaker 1: They're fortune hunters. 550 00:32:04,380 --> 00:32:07,420 Speaker 2: And Lizzie is saying, I know we're rich, Dad. 551 00:32:07,520 --> 00:32:11,640 Speaker 1: Why do I have to live like a commoner? She said, 552 00:32:11,840 --> 00:32:14,920 Speaker 1: I deserve a better life. And I hate how you're 553 00:32:14,960 --> 00:32:18,970 Speaker 1: so cheap. You're basically keeping me in prison. 554 00:32:19,210 --> 00:32:22,730 Speaker 2: Yikes. Bit of title there, Lizzie. Yeah. 555 00:32:23,010 --> 00:32:26,700 Speaker 1: I mean, come on. If you're 14, I get it. 556 00:32:26,890 --> 00:32:30,670 Speaker 1: I get being edgy. But if you're 32... I don't know. 557 00:32:30,790 --> 00:32:33,860 Speaker 1: She also had some pretty valid criticisms, though. 558 00:32:34,080 --> 00:32:37,080 Speaker 2: That's fair. Yeah. Well, Ben, I guess we should probably 559 00:32:37,140 --> 00:32:38,860 Speaker 2: get to the murdery bite of the stew. 560 00:32:40,160 --> 00:32:40,440 Speaker 1: Yes. 561 00:32:40,600 --> 00:32:42,060 Speaker 2: We promised. We should deliver. 562 00:32:42,660 --> 00:32:46,670 Speaker 1: Yes, we promised that we should deliver. The Borden family 563 00:32:47,390 --> 00:32:50,710 Speaker 1: did own an icebox, kind of the predecessor of the 564 00:32:50,750 --> 00:32:57,420 Speaker 1: modern day refrigerator. But These iceboxes did not run on electricity. 565 00:32:57,540 --> 00:33:01,440 Speaker 1: This is a very weird time for the refrigeration industry. 566 00:33:02,200 --> 00:33:07,310 Speaker 1: This is where there were entire businesses that would travel 567 00:33:07,410 --> 00:33:11,210 Speaker 1: up north and get huge blocks of ice, cover it 568 00:33:11,270 --> 00:33:16,710 Speaker 1: with straw, and then run like hell back down to 569 00:33:16,750 --> 00:33:21,219 Speaker 1: their customers. So they had these big blocks of ice 570 00:33:21,800 --> 00:33:25,560 Speaker 1: in a wooden chest that was lined with zinc or tin, 571 00:33:25,980 --> 00:33:28,230 Speaker 1: and the idea was you would be able to keep 572 00:33:28,330 --> 00:33:35,070 Speaker 1: stuff cool doing that. Unfortunately, the Borden murders happened in August. 573 00:33:35,230 --> 00:33:38,020 Speaker 1: I mean, it'd be unfortunate whichever month they happened in. 574 00:33:38,880 --> 00:33:40,220 Speaker 1: Ice melts when it melts. 575 00:33:40,380 --> 00:33:42,440 Speaker 2: Nobody wants to get murdered in the hot, hot heat 576 00:33:42,480 --> 00:33:45,380 Speaker 2: of the summer. Let's just do it in stew weather. 577 00:33:45,720 --> 00:33:47,880 Speaker 2: It's nice and cool. Speaking of it. 578 00:33:48,400 --> 00:33:49,350 Speaker 1: Speaking of it. 579 00:33:49,970 --> 00:33:51,030 Speaker 2: It's best time to get murdered. 580 00:33:51,450 --> 00:33:55,510 Speaker 1: As Atlanta natives, yeah. We know ice melts when it's 581 00:33:55,550 --> 00:34:02,740 Speaker 1: hot outside. So the Borden's icebox is useless. And directly 582 00:34:02,860 --> 00:34:07,980 Speaker 1: before the murders, the day before Lizzie Borden kills her family, 583 00:34:08,440 --> 00:34:13,480 Speaker 1: their family maid, a woman named Bridget, cooks a pot 584 00:34:13,820 --> 00:34:17,210 Speaker 1: of stew. And I believe, Noel, it's mutton stew. So 585 00:34:17,250 --> 00:34:19,049 Speaker 1: they had leftover sheep, I guess. 586 00:34:19,810 --> 00:34:22,009 Speaker 2: Mm-hmm. I do love a good mutton stew. Lamb is 587 00:34:22,050 --> 00:34:26,070 Speaker 2: my favorite of all the meats. That's right, Ben. Then 588 00:34:26,170 --> 00:34:28,750 Speaker 2: Bridget left the stew in the pot to cool until 589 00:34:28,810 --> 00:34:32,089 Speaker 2: it reached room temperature. She then reheated the stew for 590 00:34:32,130 --> 00:34:36,940 Speaker 2: dinner that night and then left it to come cool again. Whoops. Yeah, guys, 591 00:34:37,120 --> 00:34:39,379 Speaker 2: I already know. You're not supposed to do that. You're 592 00:34:39,580 --> 00:34:41,620 Speaker 2: not supposed to, I think, I think you're not even 593 00:34:41,660 --> 00:34:44,339 Speaker 2: supposed to like thaw a frozen piece of meat and 594 00:34:44,380 --> 00:34:47,840 Speaker 2: then refreeze it. Right. Because if it keeps changing state 595 00:34:47,890 --> 00:34:51,910 Speaker 2: like that and temperatures, I think that is a real 596 00:34:51,969 --> 00:34:54,910 Speaker 2: no-no in terms of creating a breeding ground for pathogens. 597 00:34:55,550 --> 00:34:58,780 Speaker 1: A hundred percent. You nailed it. So we've got two 598 00:34:58,920 --> 00:35:04,980 Speaker 1: cooling periods and reheating periods. And on that second cooling period, 599 00:35:05,380 --> 00:35:09,720 Speaker 1: Bridget leaves the stew to sit overnight inside the house, 600 00:35:10,260 --> 00:35:13,839 Speaker 1: no air conditioning, dog days of summer. It's August, right? 601 00:35:14,280 --> 00:35:18,010 Speaker 1: The next morning, she reheats the stew for a third 602 00:35:18,090 --> 00:35:21,850 Speaker 1: time and she serves it to the family as breakfast. 603 00:35:22,330 --> 00:35:24,890 Speaker 2: Who's the real murderer here? I think it's this Bridget character. 604 00:35:26,610 --> 00:35:30,290 Speaker 1: I mean, we don't have my stew murder by stew. 605 00:35:30,330 --> 00:35:33,370 Speaker 1: We don't have her hands on the hatchet. But I 606 00:35:33,410 --> 00:35:36,690 Speaker 1: hear where you're coming from. This is this is the 607 00:35:36,730 --> 00:35:40,089 Speaker 1: really interesting part. And I think you and Max and 608 00:35:40,160 --> 00:35:44,939 Speaker 1: I did not know this. During breakfast, Lizzie did not 609 00:35:45,060 --> 00:35:50,100 Speaker 1: join her father and stepmother for their repast. So her 610 00:35:50,200 --> 00:35:54,060 Speaker 1: parents later take ill with what we suspect could be 611 00:35:54,140 --> 00:35:59,170 Speaker 1: food poisoning. while Lizzie Borden is alive and well, physically. 612 00:35:59,290 --> 00:36:02,680 Speaker 1: Probably mentally in a very difficult place, but physically fine. 613 00:36:03,180 --> 00:36:06,760 Speaker 2: Yeah, and Lizzie's father and stepmother were murdered shortly after 614 00:36:06,880 --> 00:36:11,560 Speaker 2: breakfast was served, as they recovered from their stew poisoning 615 00:36:11,900 --> 00:36:16,210 Speaker 2: in separate rooms. There were no reports of anyone, including Lizzie, 616 00:36:16,390 --> 00:36:19,209 Speaker 2: coming or going from the home within the time frame 617 00:36:19,250 --> 00:36:23,350 Speaker 2: the murders occurred, but Lizzie was the only logical suspect. 618 00:36:24,120 --> 00:36:28,069 Speaker 2: The Victorian sensibilities of the community would not allow them 619 00:36:28,130 --> 00:36:31,290 Speaker 2: to believe, however, that a faithful woman of good standing 620 00:36:31,510 --> 00:36:34,070 Speaker 2: could have committed such a vile and heinous crime. 621 00:36:34,430 --> 00:36:38,270 Speaker 1: Yeah, and as a result, Lizzie Borden was acquitted. Because 622 00:36:38,310 --> 00:36:42,509 Speaker 1: she was found innocent, she was now legally eligible to 623 00:36:42,570 --> 00:36:47,010 Speaker 1: inherit her share of her father's estate. This was approximately 624 00:36:47,010 --> 00:36:51,380 Speaker 1: $ 300, 000 at the time. Could we inflation calculate? 625 00:36:51,820 --> 00:36:53,239 Speaker 2: Oh, boop. And a boop. 626 00:36:57,130 --> 00:36:59,910 Speaker 1: That is $ 10 million today. 627 00:37:00,330 --> 00:37:03,049 Speaker 2: Get yourself a nice 14-room mansion on the hill with 628 00:37:03,110 --> 00:37:04,450 Speaker 2: money like that, couldn't you, Ben? 629 00:37:04,469 --> 00:37:06,790 Speaker 1: Yeah, and that's just what she did. 630 00:37:06,870 --> 00:37:09,590 Speaker 2: Isn't it? You know what they say, Willy Wonka himself, 631 00:37:09,630 --> 00:37:12,279 Speaker 2: whatever happened to the woman who got everything she wanted? 632 00:37:12,300 --> 00:37:18,000 Speaker 2: She lived happily ever after. We also, weirdly enough, backstage, 633 00:37:18,040 --> 00:37:20,380 Speaker 2: we have kind of a Willy Wonka vibe going on 634 00:37:20,400 --> 00:37:23,140 Speaker 2: because we met Ben from Ben & Jerry's. Boy, did 635 00:37:23,180 --> 00:37:25,200 Speaker 2: we have And, you know, what is ice cream if 636 00:37:25,260 --> 00:37:26,259 Speaker 2: not frozen stew? 637 00:37:28,500 --> 00:37:31,500 Speaker 1: You were on fire today, man. I'm loving these quotables. 638 00:37:32,400 --> 00:37:36,250 Speaker 1: We know that despite the fact that Lizzie Borden did 639 00:37:36,290 --> 00:37:41,009 Speaker 1: get acquitted and did encounter the opulent lifestyle she had 640 00:37:41,070 --> 00:37:44,860 Speaker 1: always aspired to, she was a pariah. She was a 641 00:37:45,010 --> 00:37:48,400 Speaker 1: social outcast up until her death in 1927 when she 642 00:37:48,480 --> 00:37:55,230 Speaker 1: was 66 years old. To this very day, I didn't 643 00:37:55,270 --> 00:37:59,049 Speaker 1: know this, to this very day, official records list the 644 00:37:59,170 --> 00:38:03,170 Speaker 1: Borden family murders as unsolved. 645 00:38:03,290 --> 00:38:06,990 Speaker 2: Unsolved. Ben, we got a few little bits of tangents 646 00:38:07,070 --> 00:38:08,779 Speaker 2: and trivia here at the end, but I think we 647 00:38:08,800 --> 00:38:12,460 Speaker 2: should add this to our upcoming tangents and trivia-a-thon and 648 00:38:12,520 --> 00:38:15,900 Speaker 2: wrap this up with a nice old history murder mystery. 649 00:38:16,630 --> 00:38:19,160 Speaker 2: You could say we're going to put this into the 650 00:38:19,219 --> 00:38:22,200 Speaker 2: perpetual stew of our leftovers episode. You've been saving that 651 00:38:22,219 --> 00:38:23,100 Speaker 2: this whole time. 652 00:38:23,160 --> 00:38:24,120 Speaker 1: You monster. 653 00:38:24,440 --> 00:38:25,420 Speaker 2: It's true. 654 00:38:25,580 --> 00:38:27,780 Speaker 1: I'm going to simmer on it. I'm going to simmer 655 00:38:27,860 --> 00:38:28,120 Speaker 1: on it. 656 00:38:28,140 --> 00:38:28,799 Speaker 2: Simmer down now. 657 00:38:29,160 --> 00:38:34,280 Speaker 1: Simmer down. We cannot thank you enough for joining us today, folks. 658 00:38:34,340 --> 00:38:37,380 Speaker 1: Big thanks to our super producer, Max of Freight Train Williams. 659 00:38:37,460 --> 00:38:41,320 Speaker 1: Big thanks to our research associate, the legendary Ren. 660 00:38:41,800 --> 00:38:42,180 Speaker 2: Who else? 661 00:38:42,260 --> 00:38:42,580 Speaker 1: Who else? 662 00:38:42,960 --> 00:38:47,080 Speaker 2: Well, geez, Ben, Jonathan Strickland, a.k.a. The Quister. I know, 663 00:38:47,239 --> 00:38:50,760 Speaker 2: I know. A.J. Bahamas, Jacobs, The Puzzler. 664 00:38:51,390 --> 00:38:53,870 Speaker 1: And of course, the rude dudes of Ridiculous Crime. If 665 00:38:53,910 --> 00:38:57,190 Speaker 1: you dig us, you'll love them. Big shout out as 666 00:38:57,270 --> 00:39:01,990 Speaker 1: well to Christopher Haciotis, Eve's Jeffcoat, Here in Spirit. Noel, 667 00:39:02,190 --> 00:39:04,870 Speaker 1: I know this happens all the time. We've been doing 668 00:39:04,910 --> 00:39:08,850 Speaker 1: this for years now. Well, we skipped lunch to record 669 00:39:09,170 --> 00:39:12,650 Speaker 1: and now we're doing another episode about food. Is it time? 670 00:39:12,770 --> 00:39:14,300 Speaker 1: Is it soup time? 671 00:39:14,780 --> 00:39:16,880 Speaker 2: It's not quite stewy enough out there for me. 672 00:39:17,120 --> 00:39:17,480 Speaker 1: Not yet. 673 00:39:17,520 --> 00:39:21,180 Speaker 2: But ramen would be– there's a good ramen spot nearby 674 00:39:21,200 --> 00:39:24,340 Speaker 2: that is again on the verge of stew. I'm going 675 00:39:24,360 --> 00:39:26,590 Speaker 2: to have a little ramen. Somehow ramen doesn't feel as 676 00:39:26,670 --> 00:39:28,770 Speaker 2: heavy as stew and I think I can do a 677 00:39:28,790 --> 00:39:30,610 Speaker 2: bit of a late snack. ramen. 678 00:39:31,390 --> 00:39:34,299 Speaker 1: Okay. Well, folks, I'm not going to eat on air 679 00:39:34,400 --> 00:39:38,259 Speaker 1: because Max and I both have pretty severe misophonia. 680 00:39:38,280 --> 00:39:40,200 Speaker 2: That's true. And it's a good thing because we're ending 681 00:39:40,260 --> 00:39:41,080 Speaker 2: the episode now, aren't we? 682 00:39:41,780 --> 00:39:42,319 Speaker 1: Yes, we are. 683 00:39:42,520 --> 00:39:51,730 Speaker 2: We'll see you next time, folks. For more podcasts from 684 00:39:51,790 --> 00:39:54,680 Speaker 2: iHeart Radio, visit the iHeart Radio app, Apple Podcasts, or 685 00:39:54,700 --> 00:39:56,690 Speaker 2: wherever you listen to your favorite shows.