1 00:00:07,840 --> 00:00:10,200 Speaker 1: Hello, I'm welcome to Savor Protection of I Heart Radio. 2 00:00:10,280 --> 00:00:13,040 Speaker 1: I'm Annie Reese and I'm Lauren Vogelbaum, and today we 3 00:00:13,080 --> 00:00:16,319 Speaker 1: have an episode for you about baked beans, and I 4 00:00:16,520 --> 00:00:19,680 Speaker 1: promise it is a good one. It is a fun one. 5 00:00:20,520 --> 00:00:23,640 Speaker 1: It is. It has one of my very favorite facts 6 00:00:23,640 --> 00:00:27,200 Speaker 1: that I have discovered and not expected in it a 7 00:00:27,240 --> 00:00:32,400 Speaker 1: long time. So, okay, cool. Yeah. Now I'm curious to 8 00:00:32,440 --> 00:00:35,080 Speaker 1: know which which one that is. I shall point it 9 00:00:35,120 --> 00:00:37,320 Speaker 1: out when we arrive. I think it'll be pretty clear. 10 00:00:38,440 --> 00:00:42,440 Speaker 1: It's a pretty solid fact. But we chose this because 11 00:00:42,600 --> 00:00:45,080 Speaker 1: as we're recording it and as it first comes out, 12 00:00:45,680 --> 00:00:51,920 Speaker 1: it is Independence Day approaching here in the Unitnesday weekend. Yeah, 13 00:00:52,600 --> 00:00:56,120 Speaker 1: and baked baked beans are in fact a very popular 14 00:00:56,840 --> 00:01:04,240 Speaker 1: Independence Day side dish here they are. They are more 15 00:01:04,319 --> 00:01:06,959 Speaker 1: on that in a second, Happy Independent say if you're celebrating. 16 00:01:07,720 --> 00:01:12,120 Speaker 1: I just complained at length to Lauren and are a 17 00:01:12,240 --> 00:01:16,720 Speaker 1: Tampa producer, Max Williams about the fact that I am 18 00:01:16,800 --> 00:01:20,360 Speaker 1: running every race this weekend and I'm very concerned about it. 19 00:01:20,680 --> 00:01:24,959 Speaker 1: But it's going to happen. I wouldn't I wouldn't say 20 00:01:24,959 --> 00:01:30,240 Speaker 1: you complained, I'd say that you um expressed concern yes, 21 00:01:30,680 --> 00:01:33,120 Speaker 1: a lot of concern. Yeah, I feel a lot of 22 00:01:33,160 --> 00:01:39,680 Speaker 1: concern right now. But you you both uplifted me. So 23 00:01:39,760 --> 00:01:44,320 Speaker 1: I'm gonna I'm gonna try to power through all we 24 00:01:44,360 --> 00:01:47,800 Speaker 1: All we did was say that we don't run, and 25 00:01:47,920 --> 00:01:51,400 Speaker 1: so therefore any amount of running that you do sounds 26 00:01:51,400 --> 00:01:54,160 Speaker 1: impressive to us. But if hey, if that uplifted you, 27 00:01:54,240 --> 00:01:58,279 Speaker 1: I'm excited about it. Anything that impresses Lauren Voge, Obama 28 00:01:58,320 --> 00:02:05,720 Speaker 1: and Max Williams, that's pretty good in my book. Uh, perfect, perfect. Um, 29 00:02:06,000 --> 00:02:09,400 Speaker 1: I will say, y'all, if you hear some little some 30 00:02:09,480 --> 00:02:12,120 Speaker 1: little bumps and noises in the background, it's not the 31 00:02:12,200 --> 00:02:16,640 Speaker 1: ghost of Annie's former running prowess, Uh it is. It 32 00:02:16,760 --> 00:02:20,880 Speaker 1: is rather um great Great Hat has been a little 33 00:02:20,880 --> 00:02:23,400 Speaker 1: bit sick the past couple of days. I was away 34 00:02:23,480 --> 00:02:26,120 Speaker 1: for a few days for the first time since shutdown, 35 00:02:26,320 --> 00:02:32,079 Speaker 1: and uh, he promptly worked himself into a nervous u 36 00:02:32,440 --> 00:02:35,959 Speaker 1: urinary track stone. But he's on the end. He's back 37 00:02:36,320 --> 00:02:41,120 Speaker 1: and making noise in the studio, so if yeah, yeah, 38 00:02:41,560 --> 00:02:44,800 Speaker 1: it's super into it. Luckily, he hasn't deleted any large 39 00:02:44,840 --> 00:02:51,320 Speaker 1: portions of our outline yet, just highlighted he we're all 40 00:02:51,360 --> 00:02:56,080 Speaker 1: here for you. Great we're supporting you. We're supporting you too, Annie, 41 00:02:56,120 --> 00:03:01,280 Speaker 1: support all around, that's what we're all about here. Um. So, 42 00:03:01,639 --> 00:03:05,600 Speaker 1: baked beans were an occasional food on July fourth and 43 00:03:05,680 --> 00:03:08,000 Speaker 1: our family, like I can count maybe once or twice. 44 00:03:08,720 --> 00:03:12,560 Speaker 1: But uh, interestingly to me, I've gone to a few 45 00:03:12,600 --> 00:03:16,560 Speaker 1: international US Independence Day celebrations. So I went to one 46 00:03:16,600 --> 00:03:20,000 Speaker 1: in China and I went to one in Belgium, and 47 00:03:20,280 --> 00:03:24,640 Speaker 1: baked beans were at both of those, So clearly, I mean, 48 00:03:24,680 --> 00:03:27,400 Speaker 1: I guess the Internet would also tell you that, but 49 00:03:27,480 --> 00:03:30,560 Speaker 1: it is a traditional food to have on the US 50 00:03:30,680 --> 00:03:34,840 Speaker 1: Independence Day. But that was just interesting to me of 51 00:03:34,920 --> 00:03:40,000 Speaker 1: the foods they chose as someone who didn't really eat them. Yeah, yeah, 52 00:03:40,640 --> 00:03:42,920 Speaker 1: I wonder if that's like a Southern thing. I growing 53 00:03:43,000 --> 00:03:47,640 Speaker 1: up in Ohio, like that was a very like summer, 54 00:03:48,080 --> 00:03:54,240 Speaker 1: especially Independence Day coated food for me, um and among 55 00:03:54,280 --> 00:03:56,680 Speaker 1: a lot of the I guess, I guess like like 56 00:03:56,800 --> 00:04:01,400 Speaker 1: northern based humans that I know today, it's still like 57 00:04:01,400 --> 00:04:03,680 Speaker 1: like like to me, it's it's definitely like a key 58 00:04:03,880 --> 00:04:07,440 Speaker 1: side dish of Independence Day barbecues. And I'm not sure 59 00:04:07,480 --> 00:04:10,200 Speaker 1: why because I feel like I feel like no one 60 00:04:10,240 --> 00:04:15,320 Speaker 1: really eats that much, but someone always brings them right right. 61 00:04:15,920 --> 00:04:17,520 Speaker 1: It's just it's just like one of those things you 62 00:04:17,560 --> 00:04:20,320 Speaker 1: have to have, but yet no one seems to really want. 63 00:04:20,720 --> 00:04:22,960 Speaker 1: But no one seems to really be able to say 64 00:04:23,080 --> 00:04:26,440 Speaker 1: that they don't really want to, you know. Yeah, yeah, 65 00:04:26,560 --> 00:04:28,599 Speaker 1: And I mean and I do want them. I quite 66 00:04:28,640 --> 00:04:32,440 Speaker 1: like them, but yeah, anyway, yeah, So on the flip 67 00:04:32,480 --> 00:04:34,640 Speaker 1: side of my experience, when I was staying in this 68 00:04:34,839 --> 00:04:38,400 Speaker 1: really small, tiny hostel in London for a few weeks, 69 00:04:38,800 --> 00:04:40,800 Speaker 1: there was this breakfast that was provided as part of 70 00:04:40,800 --> 00:04:44,279 Speaker 1: the cost, and it typically consisted of this huge tower 71 00:04:44,320 --> 00:04:47,120 Speaker 1: of buttered bed like bigger than my head, ridiculous amount 72 00:04:47,160 --> 00:04:50,560 Speaker 1: of buttered toast excuse me, yeah, and grilled tomato slices 73 00:04:50,960 --> 00:04:54,640 Speaker 1: and baked beans with tea your coffee. And at the 74 00:04:54,680 --> 00:04:56,599 Speaker 1: time this was new to me. This was news to 75 00:04:56,680 --> 00:04:59,599 Speaker 1: me and new to me. I didn't know that the 76 00:04:59,640 --> 00:05:04,200 Speaker 1: baked beans we're a part of this traditional breakfast. But 77 00:05:04,279 --> 00:05:07,520 Speaker 1: I loved it. I actually really enjoyed it. Oh yeah, yeah, 78 00:05:07,640 --> 00:05:11,440 Speaker 1: I I love the bean component of a traditional um 79 00:05:11,720 --> 00:05:15,880 Speaker 1: English or Irish breakfast. I want more protein. I don't 80 00:05:15,880 --> 00:05:18,080 Speaker 1: want all of it to come from eggs. I yes, 81 00:05:18,160 --> 00:05:20,520 Speaker 1: I'm so excited when I get that and it goes 82 00:05:20,560 --> 00:05:22,240 Speaker 1: so well with all of the other little stuff on 83 00:05:22,240 --> 00:05:25,279 Speaker 1: the plate. Oh, it's a nice Yeah. I really enjoyed 84 00:05:25,279 --> 00:05:29,919 Speaker 1: it too. I did go on a very big bean 85 00:05:30,000 --> 00:05:33,800 Speaker 1: bag chair and beaty baby rabbit hole for this, and 86 00:05:33,839 --> 00:05:38,680 Speaker 1: then decided that maybe I should appropriate my time more efficiently. 87 00:05:41,200 --> 00:05:43,640 Speaker 1: But just just know that I really wanted to talk 88 00:05:43,680 --> 00:05:49,799 Speaker 1: about that in this episode. Fast okay stuff, Oh okay, 89 00:05:48,839 --> 00:05:52,800 Speaker 1: I believe you. That is not any part of the 90 00:05:52,880 --> 00:05:55,479 Speaker 1: rabbit holes that I went down today, But I look 91 00:05:55,560 --> 00:06:00,000 Speaker 1: forward to hearing about that. Is it appropriate for Food 92 00:06:00,040 --> 00:06:03,960 Speaker 1: Show at some point? Maybe different episode. It's you know, 93 00:06:04,080 --> 00:06:05,960 Speaker 1: I feel like this is going to be one of 94 00:06:06,000 --> 00:06:08,839 Speaker 1: those important savor questions where we're gonna have to sit 95 00:06:08,920 --> 00:06:13,839 Speaker 1: down and really really get to the bottom of what 96 00:06:13,960 --> 00:06:16,520 Speaker 1: savers all about. And I think a bean bag chair 97 00:06:16,680 --> 00:06:22,560 Speaker 1: might be it. I love this. I love that, like 98 00:06:22,600 --> 00:06:26,360 Speaker 1: our our big existential crisis might come thanks to bean 99 00:06:26,400 --> 00:06:30,279 Speaker 1: bag chairs and or beanie babies into that. It feels right, 100 00:06:30,520 --> 00:06:35,360 Speaker 1: It feels yeah. But we could have our existential crisis later, 101 00:06:36,120 --> 00:06:39,320 Speaker 1: but for now, I think this brings us to our question. 102 00:06:39,720 --> 00:06:48,960 Speaker 1: I think it does. Baked beads, what are they? Well, uh, 103 00:06:49,160 --> 00:06:52,760 Speaker 1: baked beans are typically not baked, but are rather a 104 00:06:52,839 --> 00:06:56,960 Speaker 1: type of stewed bean dish consisting of dried white beans 105 00:06:57,000 --> 00:06:59,680 Speaker 1: that are reconstituted and slow cooked in a sort of 106 00:06:59,720 --> 00:07:03,960 Speaker 1: a a very sweet, tangy gravy, served warm as a 107 00:07:04,200 --> 00:07:07,760 Speaker 1: lunch or dinner side dish or part of breakfast platters 108 00:07:07,880 --> 00:07:11,880 Speaker 1: or on toast or sandwiches. So let's talk about the beans. 109 00:07:12,320 --> 00:07:14,600 Speaker 1: The type of beans used in this dish are usually 110 00:07:14,680 --> 00:07:18,920 Speaker 1: white beans, also called navy beans, not navy like the 111 00:07:18,960 --> 00:07:22,560 Speaker 1: color like navy is in the naval branch of the military. 112 00:07:22,680 --> 00:07:26,120 Speaker 1: Also called hair caught beans in British English, these are 113 00:07:26,200 --> 00:07:31,320 Speaker 1: beans of a variety from the wide species fasiolist vulgaris, 114 00:07:31,400 --> 00:07:33,240 Speaker 1: I think is how you might say it. I didn't 115 00:07:33,240 --> 00:07:35,600 Speaker 1: take Latin. I don't know. They're they're the seeds of 116 00:07:35,640 --> 00:07:38,360 Speaker 1: the plant, which means that they contain lots of great 117 00:07:38,400 --> 00:07:43,320 Speaker 1: nutrition for little plant babies and for us. The beans 118 00:07:43,360 --> 00:07:46,040 Speaker 1: growing pods and usually dry on the vine before being 119 00:07:46,080 --> 00:07:49,960 Speaker 1: harvested and processed, and that means that they are fairly nonperishable, 120 00:07:50,360 --> 00:07:53,400 Speaker 1: but also that they have to be yes reconstituted or 121 00:07:53,480 --> 00:07:58,440 Speaker 1: rehydrated prior to use the gravy. Um. It's usually a 122 00:07:58,480 --> 00:08:02,640 Speaker 1: sauce made from a tomato puree and or cooked onion 123 00:08:02,880 --> 00:08:05,800 Speaker 1: sort of bass with some kind of sweetener and uh 124 00:08:06,080 --> 00:08:09,280 Speaker 1: rich and flavorful options like molasses or brown sugar or 125 00:08:09,280 --> 00:08:12,280 Speaker 1: maple syrup or common um, a touch of vinegar, some 126 00:08:12,320 --> 00:08:15,640 Speaker 1: salt and pepper, mustard, and some other herbs and spices 127 00:08:15,840 --> 00:08:19,160 Speaker 1: uh like woody kind of savory things like bay and rosemary, 128 00:08:19,280 --> 00:08:22,240 Speaker 1: sage and time. Stuff like that are pretty common. And 129 00:08:22,280 --> 00:08:25,520 Speaker 1: then some kind of starch will usually be used, either 130 00:08:25,640 --> 00:08:28,880 Speaker 1: from the cooking beans themselves or from an outside source, 131 00:08:29,240 --> 00:08:32,600 Speaker 1: will be used to thicken the sauce up a little bit. Um. 132 00:08:32,640 --> 00:08:35,400 Speaker 1: They can be made vegetarian, but are often cooked with 133 00:08:35,440 --> 00:08:38,280 Speaker 1: a small amount of pork product bacon or salt cured 134 00:08:38,280 --> 00:08:41,520 Speaker 1: pork something like that, or hot dogs um for flavor, 135 00:08:42,200 --> 00:08:45,720 Speaker 1: And often the vegetarian versions will have a little bit 136 00:08:45,720 --> 00:08:49,600 Speaker 1: of a smoke flavor or something something you mommy, maybe 137 00:08:49,600 --> 00:08:52,439 Speaker 1: like a little mushroom broth or something added to replicate that. 138 00:08:53,240 --> 00:08:57,559 Speaker 1: And the result is just this hardy comfort food that's 139 00:08:57,600 --> 00:09:01,520 Speaker 1: really childhood nostalgic for a out of the English speaking world. 140 00:09:02,400 --> 00:09:06,880 Speaker 1: And I will say I laughed out loud a lot 141 00:09:06,960 --> 00:09:10,920 Speaker 1: during my reading for this one. Um. But perhaps the 142 00:09:10,960 --> 00:09:15,080 Speaker 1: hardest at this lead line written by one Oliver thring 143 00:09:15,280 --> 00:09:18,400 Speaker 1: Um in the Guardian quote all your life You've been 144 00:09:18,480 --> 00:09:21,520 Speaker 1: lied to. Turns out they're not bloody baked beans. They're 145 00:09:21,559 --> 00:09:23,840 Speaker 1: stewed beans. They do not do what they say on 146 00:09:23,880 --> 00:09:29,280 Speaker 1: the tin. I can just imagine a dramatic scene in 147 00:09:29,360 --> 00:09:32,720 Speaker 1: a movie or you like, drop to your knees, it's raining, 148 00:09:33,200 --> 00:09:39,160 Speaker 1: lightning across the sky and you're like, stewed. They won't 149 00:09:39,200 --> 00:09:43,080 Speaker 1: have a bake. It's David Tennant with the rain on 150 00:09:43,200 --> 00:09:46,400 Speaker 1: him in the end scene in Dr Who and he's like, 151 00:09:47,920 --> 00:09:58,160 Speaker 1: bloody baked. I want that, so I want it. Oh, 152 00:09:58,320 --> 00:10:04,880 Speaker 1: heck all right, all right y'all English y'all y'all or 153 00:10:05,000 --> 00:10:08,880 Speaker 1: British in general, like like right in or send in 154 00:10:08,920 --> 00:10:13,520 Speaker 1: your video. Gosh, that would be so good. Yes, please 155 00:10:13,559 --> 00:10:18,719 Speaker 1: do that heck. Um. And you you can you can 156 00:10:18,840 --> 00:10:21,640 Speaker 1: make make make beans from scratch. Um, but they are 157 00:10:21,679 --> 00:10:25,720 Speaker 1: often bought pre prepared in cans or tins, as I 158 00:10:25,720 --> 00:10:28,320 Speaker 1: suppose you would refer to them, um in the non 159 00:10:28,360 --> 00:10:30,720 Speaker 1: American part of the English speaking world. Um. And I 160 00:10:30,760 --> 00:10:33,679 Speaker 1: will say some home some home recipes do call for 161 00:10:33,720 --> 00:10:38,000 Speaker 1: baking sometimes, so it's not always stewed beans. They're not 162 00:10:38,120 --> 00:10:44,400 Speaker 1: always a bloody lie. I love this so much. What 163 00:10:44,520 --> 00:10:49,160 Speaker 1: about the nutrition? Uh, It of course depends on exactly 164 00:10:49,200 --> 00:10:51,840 Speaker 1: what you put into them. Um. Many canned foods do 165 00:10:51,960 --> 00:10:54,880 Speaker 1: contain a bunch of added sugars and salts, so you know, 166 00:10:54,960 --> 00:10:58,400 Speaker 1: read your nutrition labels. But beans are pretty good for you. 167 00:10:58,400 --> 00:11:00,040 Speaker 1: You know, They've got a good punch of protein and 168 00:11:00,120 --> 00:11:04,679 Speaker 1: minerals and soluble fiber. And although in general fresh or 169 00:11:04,760 --> 00:11:09,880 Speaker 1: frozen produce is best, canned beans are pretty okay option, um, 170 00:11:09,960 --> 00:11:12,760 Speaker 1: because what you generally lose through canning is vitamin content, 171 00:11:12,920 --> 00:11:16,640 Speaker 1: and that's not really where beans shine that much anyway. Plus, 172 00:11:16,640 --> 00:11:20,320 Speaker 1: the canning process reduces the compounds and beans that um 173 00:11:20,360 --> 00:11:23,959 Speaker 1: that muck about with your with your digestive systems capability 174 00:11:24,080 --> 00:11:28,280 Speaker 1: to absorb minerals, so so that's good. Um. And also 175 00:11:28,760 --> 00:11:33,160 Speaker 1: the canning process the cooking process will increase available fiber molecules, 176 00:11:33,200 --> 00:11:36,480 Speaker 1: so that's cool. Research has shown that baked beans are 177 00:11:36,480 --> 00:11:39,160 Speaker 1: a pretty great option for getting like quick and easy 178 00:11:39,240 --> 00:11:42,880 Speaker 1: nutrients into your diet, especially as a replacement for less 179 00:11:42,880 --> 00:11:45,960 Speaker 1: healthy snacks and sides. Um. Just yeah, watch that salt 180 00:11:46,000 --> 00:11:49,640 Speaker 1: and sugar content and an hydrate always hydrate, but for 181 00:11:49,840 --> 00:11:52,280 Speaker 1: best results, yeah, make your baked beans from scratch with 182 00:11:52,320 --> 00:11:55,360 Speaker 1: a minimum of those sugars and salts to taste. Also, 183 00:11:56,040 --> 00:12:01,440 Speaker 1: I have I have a gas aside here I cannot 184 00:12:01,440 --> 00:12:06,360 Speaker 1: wait because beans are as we all know, the musical fruit. Um. 185 00:12:06,600 --> 00:12:11,319 Speaker 1: We all know it, yep, yep, it is known um okay. 186 00:12:11,440 --> 00:12:16,400 Speaker 1: So so beans can indeed make you more gassy, especially 187 00:12:16,520 --> 00:12:19,920 Speaker 1: if you don't eat them regularly, because they contain types 188 00:12:19,960 --> 00:12:24,400 Speaker 1: of fiber that your body cannot digest. However, microbes that 189 00:12:24,440 --> 00:12:27,320 Speaker 1: live in your gut sure can digest them. And so 190 00:12:27,360 --> 00:12:30,960 Speaker 1: what happens is those microbes eat those fibers and then 191 00:12:31,600 --> 00:12:34,600 Speaker 1: they excrete gases which will build up in your guts 192 00:12:34,720 --> 00:12:39,880 Speaker 1: until you pass them out, meaning that, yes, the primary 193 00:12:39,960 --> 00:12:43,280 Speaker 1: reason that you fart is that microbes inside you are 194 00:12:43,320 --> 00:12:47,440 Speaker 1: farting and then you fart out their farts. The true 195 00:12:47,440 --> 00:12:50,920 Speaker 1: circle of life, it is, it is, it's the circle 196 00:12:51,040 --> 00:12:54,240 Speaker 1: of arts. Um. Hat tip hat tip to Ben Bolen 197 00:12:54,559 --> 00:12:57,120 Speaker 1: and the Old Days of the brain Stuff YouTube series 198 00:12:57,240 --> 00:13:03,240 Speaker 1: for the exact phrasing on that one. Getting to the 199 00:13:03,280 --> 00:13:06,960 Speaker 1: bottom of these very important questions behind the rhymes, we 200 00:13:07,040 --> 00:13:14,920 Speaker 1: all said as children, uh um, we do have some 201 00:13:15,040 --> 00:13:19,480 Speaker 1: numbers for you. Gosh, we do. Um alright, So baked 202 00:13:19,520 --> 00:13:23,160 Speaker 1: bean sales in the US um as of we're worth 203 00:13:23,280 --> 00:13:28,080 Speaker 1: some five and thirty million dollars per year. Wow. As 204 00:13:28,120 --> 00:13:36,520 Speaker 1: of Massachusetts has a state bean, the baked Navy Bean. Apparently, 205 00:13:36,600 --> 00:13:38,640 Speaker 1: I guess this is really most people know this. I 206 00:13:38,679 --> 00:13:42,480 Speaker 1: didn't know this, but Boston is sometimes called bean town. Yeah, 207 00:13:42,520 --> 00:13:45,000 Speaker 1: that's one of the that's one of its nicknames. Yes, 208 00:13:45,240 --> 00:13:47,839 Speaker 1: and the Navy bean is sometimes called the Boston bean 209 00:13:48,520 --> 00:13:51,680 Speaker 1: or the Yankee bean, which is the Seinfeld resference. There's 210 00:13:51,679 --> 00:13:55,040 Speaker 1: an episode where Elaine is feeding this guy Yankee beans. 211 00:13:55,080 --> 00:13:57,800 Speaker 1: I won't go into why. Well, she calls them Yankee 212 00:13:57,800 --> 00:14:00,200 Speaker 1: beans and she's like singing this song and I was like, 213 00:14:00,280 --> 00:14:03,839 Speaker 1: what the heck is a Yankee beans? Now I know, 214 00:14:04,400 --> 00:14:08,800 Speaker 1: there you go. According to the company, Hinz, baked beans 215 00:14:08,920 --> 00:14:12,959 Speaker 1: has a market share in the UK and every day 216 00:14:12,960 --> 00:14:16,000 Speaker 1: about two point three million British people eat this product 217 00:14:16,040 --> 00:14:20,240 Speaker 1: from about one million cans. I've seen numbers up to 218 00:14:20,320 --> 00:14:25,440 Speaker 1: two million cans a day in the UK. Yeah. Um 219 00:14:25,480 --> 00:14:30,160 Speaker 1: as of annual consumption of baked beans per capita in 220 00:14:30,200 --> 00:14:36,680 Speaker 1: the UK was just over five kilos. That's nearly twelve pounds. Wow. 221 00:14:38,160 --> 00:14:42,600 Speaker 1: Uh And as of sixteen, um Hinz's Wigan is that 222 00:14:42,640 --> 00:14:45,160 Speaker 1: how you would say that Wigan plant plant in It's in. 223 00:14:45,320 --> 00:14:48,680 Speaker 1: It's in Manchester, um ish it is the largest baked 224 00:14:48,680 --> 00:14:52,720 Speaker 1: bean factory in the world and as it was capable 225 00:14:52,760 --> 00:14:56,120 Speaker 1: of producing over three million cans of beans every twenty 226 00:14:56,120 --> 00:15:00,240 Speaker 1: four hours during peak season, with the total process from 227 00:15:00,280 --> 00:15:05,240 Speaker 1: being arrival to complete tin taking about two hours. And 228 00:15:05,280 --> 00:15:09,080 Speaker 1: they process some fifty thousand tons of raw beans per year. 229 00:15:09,600 --> 00:15:13,840 Speaker 1: It's a lot of beans, a lot of beans. Furthermore, 230 00:15:13,880 --> 00:15:19,320 Speaker 1: in case you were wondering, very similar to the Tiffany blue, 231 00:15:19,800 --> 00:15:24,320 Speaker 1: the Hinds bean turquoise is in fact a trademarked color. 232 00:15:25,000 --> 00:15:35,960 Speaker 1: I think I have that Mascara Hines bean turium. Meanwhile, 233 00:15:36,600 --> 00:15:41,040 Speaker 1: in the United States, Bush's brand is the being leader. 234 00:15:41,480 --> 00:15:44,760 Speaker 1: In Tennessee, there's a Bush's Beans visitor Center, museum and 235 00:15:44,920 --> 00:15:48,440 Speaker 1: cafe UM at one of the company's long running sites 236 00:15:48,680 --> 00:15:52,000 Speaker 1: UM where under normal circumstances some a hundred and fifty 237 00:15:52,080 --> 00:15:57,480 Speaker 1: thousand visitors a year come through UM it opened and 238 00:15:57,880 --> 00:16:00,840 Speaker 1: bushes cells round about twenty variety is a baked beans. 239 00:16:01,400 --> 00:16:05,000 Speaker 1: I want to visit this place, right, I very much 240 00:16:05,040 --> 00:16:07,920 Speaker 1: want to visit um. You can watch videos in a 241 00:16:07,960 --> 00:16:12,560 Speaker 1: giant can of beans. It's a giant bean can. There's 242 00:16:12,560 --> 00:16:15,440 Speaker 1: no beans in it, There's just you and videos. I 243 00:16:15,560 --> 00:16:23,400 Speaker 1: see my brain My brain was like what I could 244 00:16:23,440 --> 00:16:30,440 Speaker 1: see it going there. I was trying circuiting um. But 245 00:16:30,520 --> 00:16:32,440 Speaker 1: this brings us to another place I would very much 246 00:16:32,440 --> 00:16:34,120 Speaker 1: like to go. And this is the fact I mentioned 247 00:16:34,160 --> 00:16:40,480 Speaker 1: at the top that I was not expecting to uncover. Research. Yeah, 248 00:16:40,920 --> 00:16:45,920 Speaker 1: there's a Baked Beans Museum of Excellence in Wales. That's 249 00:16:45,920 --> 00:16:49,600 Speaker 1: what it's called. That's what it's called. It is operated 250 00:16:49,640 --> 00:16:54,440 Speaker 1: by a quote superhero who loves bake beans called Captain Beanie. 251 00:16:57,720 --> 00:17:01,880 Speaker 1: Apparently the guy behind this very got the idea for 252 00:17:01,920 --> 00:17:04,760 Speaker 1: the whole thing after breaking the record for sitting naked 253 00:17:04,920 --> 00:17:10,399 Speaker 1: in baked beans in six one hours. I would have 254 00:17:10,440 --> 00:17:17,720 Speaker 1: some thoughts after sitting one same same He illegally changed 255 00:17:17,760 --> 00:17:23,360 Speaker 1: his name to Captain beany in Uh yeah yeah. Captain 256 00:17:23,400 --> 00:17:27,520 Speaker 1: Beanie also holds the records for for the longest anyone 257 00:17:27,600 --> 00:17:30,400 Speaker 1: has held a plate of beans on toast in one 258 00:17:30,440 --> 00:17:36,160 Speaker 1: hand while walking on a treadmill. This this is referred 259 00:17:36,200 --> 00:17:38,679 Speaker 1: to as the beans on Toast a thon um, and 260 00:17:38,800 --> 00:17:41,480 Speaker 1: his record is twelve hours? Was it just him? Was 261 00:17:41,520 --> 00:17:45,239 Speaker 1: anyone else I have I you know, I don't want 262 00:17:45,240 --> 00:17:53,040 Speaker 1: to conjecture. Um um. He And also he holds the 263 00:17:53,040 --> 00:17:57,000 Speaker 1: record for the fastest anyone has run a marathon while 264 00:17:57,040 --> 00:18:00,280 Speaker 1: holding a plate of baked beans on toast. His time 265 00:18:00,560 --> 00:18:04,719 Speaker 1: was five hours, forty six minutes and twenty five seconds. Um. 266 00:18:04,760 --> 00:18:07,720 Speaker 1: And this was in two eight at the Flora London Marathon. 267 00:18:08,080 --> 00:18:11,640 Speaker 1: And he did not, in fact spelled beans. Not Captain 268 00:18:11,680 --> 00:18:19,760 Speaker 1: Beanie never never. Um he's got some baked beans tattooed 269 00:18:19,760 --> 00:18:23,080 Speaker 1: on his head. Really look look this up. There are images. 270 00:18:23,480 --> 00:18:26,800 Speaker 1: They're gonna brighten your day, I promise. Um. He sounds 271 00:18:26,800 --> 00:18:28,480 Speaker 1: like a really interesting fellow. He's done a lot of 272 00:18:28,520 --> 00:18:30,399 Speaker 1: charity work he does. He has done a lot of races. 273 00:18:30,400 --> 00:18:34,760 Speaker 1: He's climbed a lot of mountains. Captain Beanie, he's gotten around. Yeah. 274 00:18:35,920 --> 00:18:39,159 Speaker 1: Uh and you know, so have baked beans within the 275 00:18:39,200 --> 00:18:42,200 Speaker 1: world record category. There there are a lot of baked 276 00:18:42,200 --> 00:18:46,399 Speaker 1: beans related world records. Um. There's a Guinness for the 277 00:18:46,520 --> 00:18:49,840 Speaker 1: largest pot of baked beans, which was set in twelve 278 00:18:49,880 --> 00:18:53,560 Speaker 1: in Macedonia with five thousand, six liters of baked beans. 279 00:18:53,960 --> 00:18:58,399 Speaker 1: That's about gallons. It's a lot of baked beans is 280 00:18:59,720 --> 00:19:03,560 Speaker 1: the popular record to attempt seems to be the records 281 00:19:03,600 --> 00:19:07,439 Speaker 1: for eating the most baked beans with a toothpick sometimes 282 00:19:07,480 --> 00:19:10,240 Speaker 1: called a cocktail stick within a certain period of time 283 00:19:10,480 --> 00:19:13,280 Speaker 1: one minute, three minutes, in five minutes. An American by 284 00:19:13,320 --> 00:19:16,240 Speaker 1: the name of David Rush toppled with the previous records 285 00:19:16,240 --> 00:19:20,200 Speaker 1: and one go eating sixty eight in one minute, a 286 00:19:20,320 --> 00:19:22,560 Speaker 1: hundred and seventy eight in three minutes, and then two 287 00:19:22,680 --> 00:19:27,399 Speaker 1: hundred and seventy eight in five minutes. I would stab myself. 288 00:19:27,440 --> 00:19:29,199 Speaker 1: I would stab the heck out of my mouth if 289 00:19:29,200 --> 00:19:35,399 Speaker 1: I tried to do this. Oh gosh right, danger. There's 290 00:19:35,440 --> 00:19:39,720 Speaker 1: also beans danger. There's also a record for a team 291 00:19:39,760 --> 00:19:43,399 Speaker 1: of four in two minutes and they got four hundred 292 00:19:43,440 --> 00:19:45,720 Speaker 1: and twenty nine beans, and that was set in the 293 00:19:45,800 --> 00:19:49,600 Speaker 1: United Kingdom. There's also a Guinness record for the most 294 00:19:49,600 --> 00:19:52,959 Speaker 1: baked beans eaten with chopsticks in one minute. That record 295 00:19:53,080 --> 00:19:58,600 Speaker 1: is held by one Tanakato who in Tokyo In apparently 296 00:19:58,640 --> 00:20:02,080 Speaker 1: popped se means into her mouth during the first fifty 297 00:20:02,080 --> 00:20:05,160 Speaker 1: three seconds, leaving herself seven seconds to chew and swallow, 298 00:20:05,640 --> 00:20:09,080 Speaker 1: and then with just three seconds left, popped one last bean, 299 00:20:09,640 --> 00:20:14,119 Speaker 1: beating the previous record. Wow, and that flair for the dramatic, 300 00:20:14,520 --> 00:20:17,960 Speaker 1: I think is what really what really makes a good 301 00:20:17,960 --> 00:20:22,080 Speaker 1: bean eater. Yet again Hollywood letting us down. Why have 302 00:20:22,200 --> 00:20:26,600 Speaker 1: we not seen this movie where it's like at the 303 00:20:26,720 --> 00:20:34,080 Speaker 1: wire and then pops one more bean. It's a real shame, 304 00:20:34,600 --> 00:20:39,600 Speaker 1: it is it is Hollywood, you fail us again once again. 305 00:20:40,920 --> 00:20:44,959 Speaker 1: But the history of baked beans did not fail us 306 00:20:45,080 --> 00:20:50,720 Speaker 1: in terms of how interesting it is. Absolutely um and 307 00:20:50,840 --> 00:20:52,960 Speaker 1: we will get into that history after we get back 308 00:20:52,960 --> 00:21:06,480 Speaker 1: from a quick break forward from our sponsor and we're back. 309 00:21:06,480 --> 00:21:10,040 Speaker 1: Thank you sponsor. Yes, thank you. Navy beans and the 310 00:21:10,080 --> 00:21:13,120 Speaker 1: relatives of navy beans originated in the America's I think 311 00:21:13,160 --> 00:21:18,560 Speaker 1: that could be a whole thing. Yes. I found a 312 00:21:18,680 --> 00:21:22,600 Speaker 1: very intense scientific article about about all the different like 313 00:21:23,440 --> 00:21:27,800 Speaker 1: genetic branching off periods of these beans, and I was like, okay, 314 00:21:28,080 --> 00:21:34,600 Speaker 1: not today, not today. But these beans were staples flour 315 00:21:34,720 --> 00:21:37,240 Speaker 1: native Americans, and alongside maize and squash, were one of 316 00:21:37,280 --> 00:21:41,120 Speaker 1: the three sisters that were agriculturally foundational. I know we've 317 00:21:41,119 --> 00:21:45,480 Speaker 1: talked about that before. Um. Some tribes might have used 318 00:21:45,520 --> 00:21:48,439 Speaker 1: earthenware pots covered with hot stones to cook beans with 319 00:21:48,480 --> 00:21:52,840 Speaker 1: bear fat, maple syrup and venison, and when Colin has arrived, 320 00:21:53,040 --> 00:21:55,280 Speaker 1: they might have observed the Native Americans doing this and 321 00:21:55,280 --> 00:21:59,840 Speaker 1: started making them on their own, but our perhaps they 322 00:22:00,200 --> 00:22:04,000 Speaker 1: like Okay. The Native American version of this story is 323 00:22:04,040 --> 00:22:07,920 Speaker 1: the one that is commonly told, but the details are 324 00:22:08,040 --> 00:22:12,439 Speaker 1: quite sparse, if they exist at all. No specific tribes 325 00:22:12,480 --> 00:22:15,840 Speaker 1: ever mentioned, and tribes in that region didn't really bake, 326 00:22:16,160 --> 00:22:18,760 Speaker 1: nor is it likely they would have used maple syrup 327 00:22:19,240 --> 00:22:21,679 Speaker 1: in a bean dish if they had any at all. 328 00:22:21,720 --> 00:22:24,840 Speaker 1: There are documents from that time showing that they were 329 00:22:24,840 --> 00:22:28,160 Speaker 1: willing to bargain quite a bit to get some maple syrup, 330 00:22:28,240 --> 00:22:32,040 Speaker 1: so that does not suggest that they would yea in 331 00:22:32,119 --> 00:22:34,959 Speaker 1: this dish. But that is something you have to, like, 332 00:22:36,000 --> 00:22:40,680 Speaker 1: really dig deep in the baked bean the fine because 333 00:22:40,680 --> 00:22:44,720 Speaker 1: it is so commonly told. Um, And we're gonna get 334 00:22:44,760 --> 00:22:46,800 Speaker 1: into more on why that is in a in a minute. 335 00:22:47,560 --> 00:22:51,160 Speaker 1: Some food historians believed that these New England baked beans 336 00:22:51,400 --> 00:22:54,480 Speaker 1: the precursor of Boston baked beans. Most likely, we're an 337 00:22:54,520 --> 00:22:57,880 Speaker 1: amalgamation of Native American recipes and methods and a bean 338 00:22:57,920 --> 00:23:03,120 Speaker 1: and bacon dish out of England common during the Middle Ages. Again, 339 00:23:03,160 --> 00:23:06,080 Speaker 1: I was kind of like puzzling over that one in 340 00:23:06,200 --> 00:23:10,280 Speaker 1: terms of I guess the beans used, but okay, others 341 00:23:10,320 --> 00:23:13,400 Speaker 1: think that North African and Spanish Jews had long been 342 00:23:13,440 --> 00:23:17,240 Speaker 1: eating baked beans on the Sabbath, and sea captains arriving 343 00:23:17,359 --> 00:23:20,560 Speaker 1: at New England ports introduced this idea of tradition to 344 00:23:20,640 --> 00:23:24,679 Speaker 1: them after witnessing it in Africa and or the Mediterranean. 345 00:23:25,840 --> 00:23:29,159 Speaker 1: Or maybe it can be traced back to the French 346 00:23:29,320 --> 00:23:33,160 Speaker 1: bean dish cassule, and that French Canadians were in fact 347 00:23:33,280 --> 00:23:40,720 Speaker 1: highly influential in this dish. Yeah, so right, Um, there 348 00:23:40,880 --> 00:23:44,479 Speaker 1: were beans being used in cuisines in England and France 349 00:23:44,520 --> 00:23:48,520 Speaker 1: and around the Mediterranean before the era of colonization which 350 00:23:48,560 --> 00:23:52,520 Speaker 1: started Circle of fundreds. And and those those those were 351 00:23:52,560 --> 00:23:56,000 Speaker 1: other species of beans, lentils, fava's stuff like that, and 352 00:23:56,280 --> 00:24:00,119 Speaker 1: different beans and their uses hopped back and forth at 353 00:24:00,160 --> 00:24:03,760 Speaker 1: across the Atlantic a few times over the centuries. Right, 354 00:24:04,040 --> 00:24:07,320 Speaker 1: and um, these beans were useful for colonists who were 355 00:24:07,680 --> 00:24:11,320 Speaker 1: observing Sabbath on Sunday and we're forbidden from cooking on 356 00:24:11,359 --> 00:24:14,840 Speaker 1: that day. The beans could be cooked Saturday night for 357 00:24:14,880 --> 00:24:18,119 Speaker 1: dinner and then kept warm overnight and eating for breakfast 358 00:24:18,440 --> 00:24:21,960 Speaker 1: or as part of a cold sandwich for lunch up. 359 00:24:21,960 --> 00:24:26,320 Speaker 1: In New England, this led to stewed beans cooked with salt, 360 00:24:26,320 --> 00:24:30,280 Speaker 1: pork or other meats, various spices, and molasses, which was 361 00:24:30,359 --> 00:24:33,560 Speaker 1: probably introduced in the eighteenth century, the product of the 362 00:24:33,600 --> 00:24:37,000 Speaker 1: force labor of enslaved people's in the Caribbean and shipped 363 00:24:37,000 --> 00:24:39,200 Speaker 1: to Boston for rummaking, which I believe we talked about 364 00:24:39,200 --> 00:24:42,879 Speaker 1: in Our Room episode Yeah yeah, um and right, molasses 365 00:24:43,080 --> 00:24:46,720 Speaker 1: is considered a byproduct of the sugar refining industry. Um. 366 00:24:46,720 --> 00:24:51,680 Speaker 1: It's thus a lot cheaper than granulated refined sugar, and 367 00:24:51,920 --> 00:24:54,760 Speaker 1: thus worked its way into a lot of home recipes 368 00:24:54,920 --> 00:24:59,240 Speaker 1: around that time as a cheaper alternative to the steadily 369 00:24:59,600 --> 00:25:04,679 Speaker 1: lesser expensive but still pricey sugar. Right. And these stewed 370 00:25:04,720 --> 00:25:09,880 Speaker 1: beans were often served with brown bead cornbread or biscuits. Um. Confusingly, though, 371 00:25:10,359 --> 00:25:12,720 Speaker 1: most of these recipes were still labeled as baked beans. 372 00:25:12,720 --> 00:25:15,520 Speaker 1: And yes, it is a confusion that lasted this day. 373 00:25:15,600 --> 00:25:18,840 Speaker 1: As we learned from the Bloody, Bloody lie, we've all 374 00:25:18,840 --> 00:25:22,920 Speaker 1: been fed um baked beans as a working class food 375 00:25:22,960 --> 00:25:25,840 Speaker 1: where they were filling, they were cheap, and they were 376 00:25:25,880 --> 00:25:28,240 Speaker 1: packed with protein. So that was a great food option 377 00:25:28,320 --> 00:25:32,680 Speaker 1: for people who were working or struggling in any type 378 00:25:32,720 --> 00:25:36,480 Speaker 1: of uh situation, with money or what was available to them. 379 00:25:36,920 --> 00:25:39,880 Speaker 1: But also it was a food that people would bring 380 00:25:39,920 --> 00:25:50,120 Speaker 1: to events, including Independence Day parties after the American Revolutionary War. Yeah, 381 00:25:50,440 --> 00:25:54,440 Speaker 1: navy beans. The name it was coined in the mid 382 00:25:54,440 --> 00:25:57,639 Speaker 1: eighteen hundreds since these beans were a staple for the 383 00:25:57,760 --> 00:26:00,800 Speaker 1: US Navy. And I got this out of an official U. S. 384 00:26:00,880 --> 00:26:07,080 Speaker 1: Navy documents, so I am trusting that's the truth. Yeah. Yeah. 385 00:26:07,920 --> 00:26:10,919 Speaker 1: These stude slash baked beans with pork and molasses were 386 00:26:10,920 --> 00:26:12,600 Speaker 1: the first to be canned in the US in the 387 00:26:12,600 --> 00:26:16,560 Speaker 1: eighteen sixties, right around the Civil War and soon after 388 00:26:16,960 --> 00:26:20,880 Speaker 1: the invention of the can opener. Yeah yeah, I always 389 00:26:20,920 --> 00:26:26,920 Speaker 1: always remember that canning existed for a good few decades 390 00:26:27,000 --> 00:26:30,920 Speaker 1: before the can opener was invented. Uh. Just just think 391 00:26:30,920 --> 00:26:38,239 Speaker 1: about the hilarity and devastation. Let I often remember our 392 00:26:38,359 --> 00:26:43,200 Speaker 1: video of trying to open the corn game. Oh yeah, 393 00:26:43,280 --> 00:26:48,000 Speaker 1: even even after even after um. Yeah and so so, 394 00:26:48,040 --> 00:26:51,520 Speaker 1: baked beans as a dish are quite good for canning. Um, 395 00:26:51,600 --> 00:26:56,800 Speaker 1: because beans don't have an unpleasant texture when they're heated 396 00:26:56,960 --> 00:27:00,399 Speaker 1: and canned. Um. Also, the acid content from the natoes 397 00:27:00,440 --> 00:27:03,760 Speaker 1: and or onions allows for a shorter cooking time during 398 00:27:03,760 --> 00:27:07,119 Speaker 1: the process and thus a better preservation of flavor and nutrients. 399 00:27:07,480 --> 00:27:11,160 Speaker 1: Um Also, the salt and sugar already present and recipes 400 00:27:11,160 --> 00:27:13,960 Speaker 1: are good preservatives because they prevent the growth of microbes 401 00:27:14,000 --> 00:27:18,440 Speaker 1: by kind of occupying the water content of foods, so yes, 402 00:27:19,000 --> 00:27:21,720 Speaker 1: and of course, as per usual in these episodes, a 403 00:27:21,760 --> 00:27:24,320 Speaker 1: handful of companies claimed to be the first to sell 404 00:27:25,400 --> 00:27:29,800 Speaker 1: canned baked beans, including the Burnham and Moral Company in 405 00:27:29,920 --> 00:27:33,879 Speaker 1: eighteen seventies six and Henry Hines Yes that one may 406 00:27:33,880 --> 00:27:38,359 Speaker 1: have started mass producing them in eight five. As early 407 00:27:38,400 --> 00:27:41,800 Speaker 1: as eighteen eight six, Hindes baked beans were being sold 408 00:27:41,840 --> 00:27:46,000 Speaker 1: as a luxury item at high end stores in London. 409 00:27:47,040 --> 00:27:49,560 Speaker 1: It was towards the end of the nineteenth century that 410 00:27:49,640 --> 00:27:53,240 Speaker 1: the first written recipe for Boston baked beans appeared in 411 00:27:53,320 --> 00:27:57,840 Speaker 1: Fanny Farmer's cookbook. By this point, the molasses was a 412 00:27:57,920 --> 00:28:02,920 Speaker 1: key ingredient. It was a key differentiating ingredient. Ground mustard 413 00:28:02,960 --> 00:28:06,119 Speaker 1: and salt pork were typical too, but that molasses was 414 00:28:06,200 --> 00:28:11,440 Speaker 1: like the thing. Oh yeah, oh yeah, yes. And speaking 415 00:28:11,480 --> 00:28:16,320 Speaker 1: of the thing, this whole Boston baked beans thing might 416 00:28:16,359 --> 00:28:19,920 Speaker 1: have been a part of a concerted effort to create 417 00:28:20,600 --> 00:28:25,359 Speaker 1: New England foods that were an attempt to recapture foods 418 00:28:25,359 --> 00:28:30,359 Speaker 1: that Europeans ate prior to the American Revolution. This whole 419 00:28:30,400 --> 00:28:34,240 Speaker 1: movement also largely ignored the history behind the dish and 420 00:28:34,320 --> 00:28:39,200 Speaker 1: all the other foods and traditions of contemporary New Englanders 421 00:28:39,200 --> 00:28:42,680 Speaker 1: and immigrant populations that were happening at the same time. UH. 422 00:28:42,760 --> 00:28:46,960 Speaker 1: These ideas around New England foods were carefully chosen, crafted 423 00:28:47,000 --> 00:28:51,000 Speaker 1: and presented in print publications, often alongside less than accurate 424 00:28:51,040 --> 00:28:56,560 Speaker 1: tales about how traditional and American they were. Kind of 425 00:28:56,600 --> 00:29:00,280 Speaker 1: similar to UH, like a thanks the Thanksgiving story really 426 00:29:00,320 --> 00:29:04,000 Speaker 1: painting this positive light. But that was that was interesting 427 00:29:04,120 --> 00:29:05,600 Speaker 1: and we're going to talk about there's a whole book 428 00:29:05,600 --> 00:29:07,920 Speaker 1: about this. But it was interesting to read of all 429 00:29:07,960 --> 00:29:10,800 Speaker 1: these other things that were happening that we're not considered 430 00:29:10,840 --> 00:29:16,800 Speaker 1: New England foods, but these chosen foods, yes or yes. 431 00:29:16,880 --> 00:29:18,600 Speaker 1: I learned a lot about New England food in this 432 00:29:18,640 --> 00:29:22,600 Speaker 1: episode and this whole this whole thing concided with a 433 00:29:22,680 --> 00:29:25,880 Speaker 1: drop in the price of sugar and a drive to 434 00:29:26,160 --> 00:29:30,640 Speaker 1: uplift molasses in the face of that perhaps makes sense 435 00:29:30,680 --> 00:29:34,440 Speaker 1: to me. In eight A. J. Bush opened a Canary 436 00:29:34,560 --> 00:29:39,680 Speaker 1: in Tennessee. They started selling pork and beans in four um, 437 00:29:39,720 --> 00:29:42,400 Speaker 1: and cans of that were distributed to American troops during 438 00:29:42,440 --> 00:29:45,960 Speaker 1: World War Two, according to the company's website. In ninety 439 00:29:46,000 --> 00:29:48,880 Speaker 1: nine they arrived at a new secret family recipe that 440 00:29:48,920 --> 00:29:50,960 Speaker 1: they put all cats, which I thought was quite funny 441 00:29:51,480 --> 00:29:55,600 Speaker 1: for simmering their beans. Supposedly, this recipe comes from a 442 00:29:56,160 --> 00:30:01,080 Speaker 1: childhood favorite recipe of one of A J's kids. His 443 00:30:01,200 --> 00:30:05,280 Speaker 1: mother Katherine, shared it with the family for the for 444 00:30:05,320 --> 00:30:08,840 Speaker 1: the company, on the condition that it would never be distributed. 445 00:30:09,480 --> 00:30:13,840 Speaker 1: Oh never, And that is why. That is why Bushes 446 00:30:13,960 --> 00:30:18,960 Speaker 1: and their spokes dog Um are so insistent. But it's 447 00:30:18,960 --> 00:30:26,120 Speaker 1: a secret, that's why. Okay, God. As cam beans became 448 00:30:26,160 --> 00:30:28,680 Speaker 1: more available across the country, they earned a spot as 449 00:30:28,720 --> 00:30:34,440 Speaker 1: barbecue and pot look staples. Okay, I never heard of this. 450 00:30:36,640 --> 00:30:42,840 Speaker 1: Never Um asking for Boston Baked beans in Chicago in 451 00:30:42,880 --> 00:30:46,480 Speaker 1: the nineteen twenties and thirties might mean something different. It 452 00:30:46,600 --> 00:30:51,360 Speaker 1: was a popular candy that involved peanuts dyed red and 453 00:30:51,400 --> 00:30:54,680 Speaker 1: coated in sugar so that they appeared being like this 454 00:30:54,720 --> 00:30:57,240 Speaker 1: is an interesting candy tradition that kind of cracks me up. 455 00:30:57,280 --> 00:31:00,360 Speaker 1: We talked about it in the Candy corn episode, and 456 00:31:00,360 --> 00:31:04,400 Speaker 1: then this one of like agricultural products made into candy 457 00:31:04,440 --> 00:31:09,800 Speaker 1: are like the shape. Yeah. The largest producer of these candies, 458 00:31:09,880 --> 00:31:14,440 Speaker 1: Chicago's Ferrara Candy Company, has been making them since nineteen. 459 00:31:15,760 --> 00:31:19,520 Speaker 1: The origin of this candy has been largely lost to history. 460 00:31:19,600 --> 00:31:22,240 Speaker 1: I didn't dig into deep so maybe a future episode, 461 00:31:22,240 --> 00:31:28,080 Speaker 1: but most publications seem to be like yeah, uh oh wow, yeah, no, 462 00:31:28,200 --> 00:31:33,440 Speaker 1: I I've definitely consumed these. Never heard of this. Maybe 463 00:31:33,480 --> 00:31:35,840 Speaker 1: maybe it's another like kind of northern thing. I I 464 00:31:36,600 --> 00:31:38,720 Speaker 1: bet that we can find some at one of the 465 00:31:38,920 --> 00:31:41,600 Speaker 1: like at one of the candy shops around town that 466 00:31:41,640 --> 00:31:46,760 Speaker 1: has like old timey Oh we should I don't know 467 00:31:46,800 --> 00:31:48,640 Speaker 1: why I got so excited by going to an old 468 00:31:48,680 --> 00:31:50,800 Speaker 1: timey candy shop, but I bet we can really find 469 00:31:50,800 --> 00:31:52,600 Speaker 1: some stuff we should talk about on this year show. 470 00:31:52,880 --> 00:31:57,880 Speaker 1: Yes yes. Um. In the late twenties and early thirties, 471 00:31:58,040 --> 00:32:03,040 Speaker 1: Hinds opened baked being production plants in the UK and Australia. 472 00:32:03,240 --> 00:32:06,600 Speaker 1: After there, you know, they had been shipping their products 473 00:32:06,600 --> 00:32:09,360 Speaker 1: out to both places for a while. Um, but but 474 00:32:09,440 --> 00:32:13,720 Speaker 1: then tariffs started making importation cost prohibitives, so they just 475 00:32:13,800 --> 00:32:15,920 Speaker 1: opened up plants over over in both of those places. 476 00:32:15,920 --> 00:32:18,840 Speaker 1: And then Australian production would ramp up. During World War 477 00:32:18,880 --> 00:32:22,800 Speaker 1: two one American troops were stationed out in Queensland. Hines 478 00:32:22,880 --> 00:32:25,720 Speaker 1: dropped the pork from their canned bake beans in response 479 00:32:25,760 --> 00:32:31,040 Speaker 1: to World War two rationing. Many pinpoint they're successful beans 480 00:32:31,120 --> 00:32:35,920 Speaker 1: means Hines ad campaign that's that's means with the Z 481 00:32:36,360 --> 00:32:43,960 Speaker 1: yes and all around triple Z. What am I saying? Yeah, 482 00:32:44,000 --> 00:32:46,880 Speaker 1: this ad campaign came out in the nineteen sixties for 483 00:32:47,080 --> 00:32:51,760 Speaker 1: solidifying this product's place as a British breakfast staple. And 484 00:32:51,840 --> 00:32:55,880 Speaker 1: I read an article that quite quite tickled me about. 485 00:32:56,280 --> 00:32:58,920 Speaker 1: It was a tasting test. I think it was an 486 00:32:58,920 --> 00:33:02,520 Speaker 1: analysis of several to tasting test in the UK where 487 00:33:02,680 --> 00:33:05,600 Speaker 1: Hines consistently comes on the bottom, but people still prefer 488 00:33:05,680 --> 00:33:09,160 Speaker 1: it because of nostalgian name recognition. Yeah, it's really just 489 00:33:09,200 --> 00:33:11,640 Speaker 1: the name recognition. It's It's a very powerful thing and 490 00:33:11,760 --> 00:33:16,440 Speaker 1: very impressive to me. Yes. Um. However, the iconic British 491 00:33:16,440 --> 00:33:19,719 Speaker 1: breakfast of beans on toast possibly goes back to nineteen 492 00:33:19,800 --> 00:33:22,880 Speaker 1: o one, so it seems like maybe they are capitalizing 493 00:33:23,000 --> 00:33:28,440 Speaker 1: on something that was already there. Oh and I found 494 00:33:28,520 --> 00:33:33,760 Speaker 1: a really harsh New York Times article that just dissed 495 00:33:34,280 --> 00:33:39,080 Speaker 1: Boston bake beads, really, claiming that New England and New 496 00:33:39,080 --> 00:33:44,080 Speaker 1: Englander's only eight them because they had the gall and 497 00:33:44,280 --> 00:33:48,840 Speaker 1: bad taste too. Oh. They compared it to continuing to 498 00:33:48,920 --> 00:33:52,280 Speaker 1: wear a bad fashion choice even though everyone's decided it's 499 00:33:52,320 --> 00:33:57,880 Speaker 1: a bad fashion choice. Almost yes, um. And they also 500 00:33:57,920 --> 00:34:01,120 Speaker 1: went on to say that these these big beans were 501 00:34:01,160 --> 00:34:04,160 Speaker 1: definitely a food that you should be embarrassed about, not 502 00:34:04,400 --> 00:34:08,080 Speaker 1: something you should want to reflect America, something that was 503 00:34:08,120 --> 00:34:11,839 Speaker 1: for poor people, that it was a relic. I will say, 504 00:34:12,400 --> 00:34:15,759 Speaker 1: I'm unclear and whether the author felt this way. I 505 00:34:15,800 --> 00:34:19,040 Speaker 1: think I think they did, But the people they were 506 00:34:19,080 --> 00:34:23,760 Speaker 1: interviewing was sort of the meat the beans of this article. 507 00:34:25,880 --> 00:34:35,080 Speaker 1: But I was reading it like a guest. Wow. Well, uh, 508 00:34:35,280 --> 00:34:39,080 Speaker 1: I know, and I have I have nothing to say 509 00:34:39,120 --> 00:34:42,960 Speaker 1: about that. I can't really tell you one way or um. 510 00:34:43,000 --> 00:34:45,520 Speaker 1: I can tell you that in two thousands six, a 511 00:34:45,520 --> 00:34:49,200 Speaker 1: group of researchers out of Venezuela, um too, took the 512 00:34:49,320 --> 00:34:54,880 Speaker 1: toot out of beans, as Live Science reported. UM they 513 00:34:54,640 --> 00:34:57,960 Speaker 1: they they fermented beans with the types of bacteria that 514 00:34:58,080 --> 00:35:02,200 Speaker 1: eat those fibers that we can't digest during the production process, 515 00:35:02,520 --> 00:35:05,200 Speaker 1: thus greatly reducing the amount of those fibers that wind 516 00:35:05,280 --> 00:35:08,120 Speaker 1: up in our gut for microbes to eat and past 517 00:35:08,200 --> 00:35:15,440 Speaker 1: gas there. So yeah, pre fermentation process, love it. Sciences, 518 00:35:15,760 --> 00:35:18,520 Speaker 1: science make it so you can eat these beans not 519 00:35:18,640 --> 00:35:26,080 Speaker 1: too player, h Okay, the history of Boston baked beans 520 00:35:26,239 --> 00:35:34,239 Speaker 1: is still something that interests folks clearly in so last year, 521 00:35:34,840 --> 00:35:38,120 Speaker 1: Meg Muckenhout and I hope I'm not totally butchering that 522 00:35:38,480 --> 00:35:42,200 Speaker 1: published the Truth about baked beans in Edible History of 523 00:35:42,239 --> 00:35:43,719 Speaker 1: New England and this is where I got a lot 524 00:35:43,760 --> 00:35:49,960 Speaker 1: of my New England food facts, but also um they 525 00:35:50,080 --> 00:35:53,759 Speaker 1: She was very instructive for me of being like, we 526 00:35:53,800 --> 00:35:56,879 Speaker 1: don't know about this Native American big bean smith and 527 00:35:56,960 --> 00:35:59,560 Speaker 1: everyone's telling it. And I was like, I'm so glad 528 00:35:59,560 --> 00:36:03,080 Speaker 1: I found this thing because I don't want to let 529 00:36:03,080 --> 00:36:15,280 Speaker 1: you down. And yeah, baked beans had been losing sales 530 00:36:15,480 --> 00:36:19,400 Speaker 1: for a few years as um trends in fresh foods 531 00:36:19,840 --> 00:36:23,200 Speaker 1: have been increasing, but then I saw a pretty serious 532 00:36:23,280 --> 00:36:28,080 Speaker 1: uptick during the COVID nineteen shutdown. Being an inexpensive and 533 00:36:28,320 --> 00:36:33,200 Speaker 1: shell stable comfort food, Yeah that makes sense to me, 534 00:36:33,280 --> 00:36:37,080 Speaker 1: and I I'm interested to see if I run into 535 00:36:37,120 --> 00:36:41,799 Speaker 1: them this weekend. Yeah, I bet you do. You know 536 00:36:41,880 --> 00:36:44,920 Speaker 1: I bet you do. Maybe I've just never noticed them before. 537 00:36:45,640 --> 00:36:48,520 Speaker 1: M hmm. Because people bring a lot of foods to 538 00:36:48,600 --> 00:36:52,080 Speaker 1: those types of celebrations. You gotta you gotta, you know, 539 00:36:52,239 --> 00:36:55,680 Speaker 1: make your calculations as the way you can fit on 540 00:36:55,719 --> 00:36:59,440 Speaker 1: your plate. And yeah, maybe I just hadn't included the 541 00:36:59,440 --> 00:37:02,240 Speaker 1: bike bean and maybe I should give it another glance. 542 00:37:02,800 --> 00:37:05,120 Speaker 1: Oh yeah, one way. And this was a for me 543 00:37:05,760 --> 00:37:09,799 Speaker 1: surprising craving episode. I was like, oh man, oh man, 544 00:37:09,840 --> 00:37:13,799 Speaker 1: I want some beans and Frank's right now. Well, I 545 00:37:13,840 --> 00:37:16,480 Speaker 1: hope you find them board. Yeah, I think this is 546 00:37:16,480 --> 00:37:18,839 Speaker 1: in my future and I'm excited. I think so, I 547 00:37:18,880 --> 00:37:23,879 Speaker 1: think so. Well, we hope you've enjoyed this. I really have. 548 00:37:25,160 --> 00:37:27,440 Speaker 1: I was not expecting it to be this much of 549 00:37:27,480 --> 00:37:33,480 Speaker 1: a fun one, but it really was. Yeah. Yes, absolutely. 550 00:37:34,160 --> 00:37:37,600 Speaker 1: Like all good things, it must come to an end. Uh. 551 00:37:37,680 --> 00:37:41,359 Speaker 1: We do have some listener mail for you. We do, 552 00:37:41,520 --> 00:37:43,600 Speaker 1: but first we have one more quickick for word from 553 00:37:43,600 --> 00:37:58,200 Speaker 1: our sponsor. And we're back. Thank you sponsor, Yes, thank you, 554 00:37:58,560 --> 00:38:08,640 Speaker 1: and we're back with listener snow from Mad Fireworks. Fireworks. 555 00:38:09,200 --> 00:38:12,080 Speaker 1: I was gonna try to do the Seinfeld jingle, but 556 00:38:12,200 --> 00:38:17,160 Speaker 1: you would have no idea. No, I wouldn't have Yankee beans. 557 00:38:17,280 --> 00:38:27,759 Speaker 1: Yankee beans anyway cool cool, yeah, yeah, thank you, Mark 558 00:38:28,160 --> 00:38:31,320 Speaker 1: Mark wrote while listening to your fictional foods followed episode, 559 00:38:31,360 --> 00:38:33,760 Speaker 1: I spent the entire time waiting for you to address 560 00:38:33,760 --> 00:38:38,239 Speaker 1: my favorite food of the franchise, Sunset Sasparilla, while you 561 00:38:38,320 --> 00:38:42,200 Speaker 1: reference Nuka Cola's competitor, Vim. I was disappointed that Sunset 562 00:38:42,200 --> 00:38:46,640 Speaker 1: Sasaparilla got no mentioned being featured in file at New Vegas. 563 00:38:46,800 --> 00:38:49,680 Speaker 1: Sunset Sasaparilla is far more common in the game than 564 00:38:49,800 --> 00:38:53,680 Speaker 1: Nuka Cola. In the game, Sunset Sasaparilla replenishes your health 565 00:38:53,719 --> 00:38:58,800 Speaker 1: without any added radiation, unlike Nuka Cola. You can even 566 00:38:58,920 --> 00:39:03,319 Speaker 1: visit the Sun's Sasaparilla headquarters, where you can meet Festus, 567 00:39:03,560 --> 00:39:07,560 Speaker 1: an old timing cowboy animatronic in the lobby provides you 568 00:39:07,640 --> 00:39:11,279 Speaker 1: with the quest the legend of the star you see 569 00:39:11,360 --> 00:39:14,840 Speaker 1: before the bombs dropped. Sunset Sasparilla has started a marketing 570 00:39:14,880 --> 00:39:17,799 Speaker 1: campaign in which certain bottle caps had a share star 571 00:39:17,920 --> 00:39:21,040 Speaker 1: printed on the inside. By collecting fifty of these special 572 00:39:21,080 --> 00:39:24,360 Speaker 1: star caps and bringing them to Festus, the player receives 573 00:39:24,360 --> 00:39:27,160 Speaker 1: a special reward. I get the impression Annie hasn't played 574 00:39:27,200 --> 00:39:29,640 Speaker 1: New Vegas, so I won't spoil it for you here. 575 00:39:30,040 --> 00:39:32,840 Speaker 1: It's my favorite entry of the franchise and well worth 576 00:39:32,880 --> 00:39:36,319 Speaker 1: a playthrough to experience the complicated moral choices as well 577 00:39:36,360 --> 00:39:39,200 Speaker 1: as it's goofiness, which includes, but is not limited to, 578 00:39:39,600 --> 00:39:42,960 Speaker 1: a gang of Elvis impersonators known as the King's discovery 579 00:39:42,960 --> 00:39:44,799 Speaker 1: of a corpse in a fridge in the desert that 580 00:39:44,920 --> 00:39:53,719 Speaker 1: definitely isn't Indiana Jones and holy frag grenades. Oh that 581 00:39:53,880 --> 00:39:56,960 Speaker 1: is okay. One that's a tongue twisters since that's Sasaparilla 582 00:39:57,239 --> 00:40:01,920 Speaker 1: see um, And yes, I have played Fought in New Vegas, 583 00:40:02,120 --> 00:40:06,040 Speaker 1: but I oh, it's a long tragic story of many 584 00:40:06,120 --> 00:40:11,680 Speaker 1: failed laptops for me. But I mean it's not that tragic. Essentially, 585 00:40:11,719 --> 00:40:14,880 Speaker 1: my laptop couldn't keep up with the speed needed to 586 00:40:14,920 --> 00:40:17,840 Speaker 1: play it, and then it took forever. Lauren knows, I 587 00:40:17,840 --> 00:40:20,000 Speaker 1: put off getting a new laptop for like five years 588 00:40:20,000 --> 00:40:22,120 Speaker 1: after I should have. I'm holding it together with duck 589 00:40:22,160 --> 00:40:25,120 Speaker 1: tape and injuring myself trying to open it. Um. So 590 00:40:25,160 --> 00:40:27,359 Speaker 1: I do have it, and I have started playing it, 591 00:40:27,400 --> 00:40:31,000 Speaker 1: but you are correct, I have not finished it. So 592 00:40:31,080 --> 00:40:36,080 Speaker 1: I guess I never arrived at this many this quest, 593 00:40:36,400 --> 00:40:38,919 Speaker 1: but I am I've heard very good things about this game, 594 00:40:39,000 --> 00:40:41,560 Speaker 1: and I think I would really like it. So maybe 595 00:40:41,640 --> 00:40:50,760 Speaker 1: my new laptop. Yeah, only time will tell. Uh Amy wrote, 596 00:40:51,239 --> 00:40:53,640 Speaker 1: after listening to your pimento cheese episode, I want to 597 00:40:53,680 --> 00:40:56,400 Speaker 1: write in and tell you that my family's simple recipe 598 00:40:56,400 --> 00:41:00,399 Speaker 1: for pimento cheese uses miracle whip, cheddar cheese, and PTOs. 599 00:41:00,640 --> 00:41:03,080 Speaker 1: I prefer it on celery, not bread, where it pairs 600 00:41:03,120 --> 00:41:06,200 Speaker 1: better and it's less overpowering. I also wanted to share 601 00:41:06,239 --> 00:41:08,960 Speaker 1: with the two of you about a dessert hot sauce. 602 00:41:09,080 --> 00:41:11,960 Speaker 1: I founded a store that specializes in stuff made here 603 00:41:12,000 --> 00:41:16,120 Speaker 1: in North Carolina called Toad Sweat. It's a nice mix 604 00:41:16,120 --> 00:41:18,719 Speaker 1: of sweet and hot incomes in many flavors like key 605 00:41:18,760 --> 00:41:28,000 Speaker 1: lime and chocolate orange. Right, oh goodness, sweat heck, yeah, 606 00:41:28,600 --> 00:41:32,960 Speaker 1: oh my goodness. I'm forgetting their user name and or 607 00:41:33,480 --> 00:41:37,800 Speaker 1: stated name right now. But but but some excellent listener 608 00:41:38,000 --> 00:41:41,279 Speaker 1: on Twitter wrote in at some point about a like 609 00:41:41,800 --> 00:41:45,560 Speaker 1: dessert hot sauce on Kickstarter, and I definitely funded it, 610 00:41:45,760 --> 00:41:49,080 Speaker 1: so I'm getting some of the mail heck, and eventually 611 00:41:49,800 --> 00:41:53,000 Speaker 1: I'm very excited. Um, and all of this sounds delicious, 612 00:41:55,000 --> 00:41:57,400 Speaker 1: I know. I mentioned on the podcast a couple of 613 00:41:57,400 --> 00:41:59,400 Speaker 1: weeks ago that I had all the hot sauces do 614 00:41:59,480 --> 00:42:04,160 Speaker 1: the hot ones challenge. I undertook it this weekend with 615 00:42:04,280 --> 00:42:06,960 Speaker 1: half of them. Oh yeah, and it was half from 616 00:42:07,000 --> 00:42:10,600 Speaker 1: like the bottom half and difficulty and half from the 617 00:42:10,640 --> 00:42:17,280 Speaker 1: top half and difficulty. How great. Um. I will admit 618 00:42:17,360 --> 00:42:20,680 Speaker 1: I was being very cautious, like good, you know, I 619 00:42:20,719 --> 00:42:23,720 Speaker 1: didn't coat the wing or anything like that, very minimal, 620 00:42:24,360 --> 00:42:28,680 Speaker 1: just little little taste and one of them not the 621 00:42:28,760 --> 00:42:34,239 Speaker 1: last ab was very hot, but the rest lovely. So 622 00:42:35,680 --> 00:42:45,160 Speaker 1: maybe I'll get the courage to undertake the thing as 623 00:42:45,280 --> 00:42:48,759 Speaker 1: delightful though. Yes, and um, so you just keep me 624 00:42:48,840 --> 00:42:50,880 Speaker 1: updated on your dessert hot sauce because I would like 625 00:42:50,920 --> 00:42:53,880 Speaker 1: to try it. I may or may not have ordered 626 00:42:54,000 --> 00:42:57,600 Speaker 1: enough for both of us, so this is why you're 627 00:42:57,640 --> 00:43:04,200 Speaker 1: not asked, one of many reasons. Yes, so exciting. Um, 628 00:43:04,360 --> 00:43:06,319 Speaker 1: thanks to both of those listeners for writing to us. 629 00:43:06,360 --> 00:43:07,960 Speaker 1: If you would like to write to us, you can 630 00:43:08,040 --> 00:43:11,200 Speaker 1: Our email is hello at savor pod dot com. We're 631 00:43:11,239 --> 00:43:14,279 Speaker 1: also on social media. You can find us on Twitter, Instagram, 632 00:43:14,320 --> 00:43:17,279 Speaker 1: and Facebook at savor pod and we do hope to 633 00:43:17,320 --> 00:43:20,120 Speaker 1: hear from you. Savor is production of I Heart Radio 634 00:43:20,239 --> 00:43:22,400 Speaker 1: for more podcasts my Heart Radio. You can visit the 635 00:43:22,400 --> 00:43:25,359 Speaker 1: I Heart Radio app, Apple Podcasts, or wherever you listen 636 00:43:25,440 --> 00:43:28,560 Speaker 1: to your favorite shows. Thanks as always to our superproducers 637 00:43:28,640 --> 00:43:31,399 Speaker 1: Dylan Fagan and Andrew Howard, with special thanks this week 638 00:43:31,400 --> 00:43:34,719 Speaker 1: to Max Williams, whose name I absolutely no. Thanks to 639 00:43:34,719 --> 00:43:36,520 Speaker 1: you for listening, and we hope that lots more good 640 00:43:36,520 --> 00:43:37,600 Speaker 1: things are coming your way