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Speaker 1: Hello, and welcome to Savor production of I Heart Radio.

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Speaker 1: I'm Anny Rees and I'm Lauren vocal Bum. And today

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Speaker 1: we're talking about Margarine. Yes, it's a long time coming.

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Speaker 1: I think, oh yeah, yeah. I think I had just

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Speaker 1: forgotten about it, or maybe I was willfully ignoring it. Um,

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Speaker 1: because after we did our Butter episode, I was like, oh, man,

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Speaker 1: Margarine is fascinating. This would be a great topic that's

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Speaker 1: going to take a lot of concentration. So yes, which

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Speaker 1: all came to fruition, all is true. Um. And after

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Speaker 1: we reran our Butter episode, we were reminded that, yes,

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Speaker 1: we have not done Margarine. Nope, and it is indeed fascinating. Um.

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Speaker 1: I was thinking about this. I grew up in a

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Speaker 1: house where we definitely used way more margarine than we

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Speaker 1: used butter. Butter was like what you used in your

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Speaker 1: fancy holiday recipes that everyone's going to eat, but like

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Speaker 1: on everyday basis, we used mostly margine. Yeah, for sure.

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Speaker 1: In my household, we had like a like a big

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Speaker 1: tub of like country croc um that was used liberally

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Speaker 1: for probably everything, um, secure and comfortable in in the

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Speaker 1: in the idea that it was healthier than butter. Yeah, yeah, yeah,

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Speaker 1: which is interesting because we're going to talk about some

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Speaker 1: of the myths that surround margarine and there are a

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Speaker 1: lot and I was thinking about that and how well, well,

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Speaker 1: when we get to the history, you'll you'll realize why.

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Speaker 1: But it's just fascinating that there was all these myths

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Speaker 1: about margarine. And then also this idea because I heard

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Speaker 1: those growing up that you know, like flies can't lay

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Speaker 1: their eggs in margarine or whatever, but I also still

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Speaker 1: somehow thought it was healthier. Well it makes sense, It

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Speaker 1: makes sense in a way until you realize everything that's

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Speaker 1: going on. Um. But uh, I guess, I guess this

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Speaker 1: brings us to our question, Yes, and a good one.

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Speaker 1: It is. What is it? Well? Uh, Margarine is a

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Speaker 1: type of non milk fat oil product UM that is

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Speaker 1: manufactured to be solid at room temperature so that it

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Speaker 1: can be used in baking and as a spread or

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Speaker 1: topping at the table. It's an alternative to or substitute

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Speaker 1: for butter um these days. It's usually made with plant

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Speaker 1: derived oils, but it can be made with animal oils

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Speaker 1: to nothing saying it can't um And okay, so so

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Speaker 1: the thing the thing about fats is that they are

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Speaker 1: generally liquid at room temperature um, which is also tasty,

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Speaker 1: but like not really a spread as much as an

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Speaker 1: ooze or a seep you know, hard to take like

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Speaker 1: a knife full and like spread it on your bread.

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Speaker 1: See fit on there? Yeah yeah yeah yeah. Also it's

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Speaker 1: it's less good for baking than a solid fat because

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Speaker 1: a solid ish structure um of a fat will interact

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Speaker 1: with stuff like flour and sugar differently than a liquid

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Speaker 1: oil will, allowing you to create baked goods with various textures.

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Speaker 1: Um see above. We are that that croissant email that

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Speaker 1: we got in Yeah, um but okay, so butter. It's

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Speaker 1: physically really interesting because because the fats and cream, when

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Speaker 1: you cool them down just a little, like down to

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Speaker 1: like fifty fahrenheit ten celsius, you know, like enough that

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Speaker 1: like you want to jacket, but you're not like super

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Speaker 1: mad about how cold it is. Yeah. Um, those fats

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Speaker 1: in in cream will start solidifying and let's go from

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Speaker 1: a liquid form into a crystal form that the remaining

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Speaker 1: liquid fats will want to stick to. And it's that

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Speaker 1: natural ability of milk fats to form the semi crystalline

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Speaker 1: structure when you cool and churn them that makes butter

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Speaker 1: solid and spreadable at room temperature. In order to convince

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Speaker 1: other kinds of fats to do this, it takes a

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Speaker 1: little bit more work. And there are two processes that

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Speaker 1: that scientists have come up with to make it happen,

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Speaker 1: hydrogenation and interest terrification. And I think I'm saying that right.

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Speaker 1: I did try to look it up anyway. Um, hydrogenation

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Speaker 1: was the original, Um, interest terrification is newer. And all right, y'all.

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Speaker 1: I'm not a chemist, I'm not a food scientist, I'm

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Speaker 1: not any other kind of of accredited science human. But

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Speaker 1: but here here's how I understand these two processes to work.

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Speaker 1: And and this will be important for a number of reasons.

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Speaker 1: So so so come come with me, Come with me

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Speaker 1: on this h on this journey, shoddy chemistry journey. Okay, alright, So,

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Speaker 1: in in both of these two processes, what you're trying

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Speaker 1: to do is bring these unsaturated, these liquid fats into

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Speaker 1: a state of saturation. Um, you're making them harder. You're

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Speaker 1: you're raising the temperature at which they want to be

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Speaker 1: liquid to above room temperature so that they remain solid

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Speaker 1: at room temperature. Yeah, um, Okay. In hydrogenation, this involves

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Speaker 1: passing hydrogen through the liquid oil in the presence of

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Speaker 1: some kind of catalyst that's going to encourage some of

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Speaker 1: those hydrogen atoms to form bonds with some of the

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Speaker 1: hydrocarbon molecules in the oil, um, which will change the

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Speaker 1: chemical structure, which will raise that melting point. Okay, all right.

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Speaker 1: In interest terrification, UM, you're you're rearranging or replacing some

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Speaker 1: of the some of the bits and bobs within a

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Speaker 1: fat molecule. UM, specifically the the fatty acids that are

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Speaker 1: attached to the kind of glycerol backbone of the fat molecule. Okay, um.

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Speaker 1: And so you can you can do this either chemically

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Speaker 1: or with enzymes. But what you're aiming for is to, yeah,

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Speaker 1: to reform that fat molecule so that it will have

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Speaker 1: that higher melting point, but to do it sort of

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Speaker 1: like sort of like gently using the properties of different

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Speaker 1: fatty acids rather than like really mucking with those acids themselves.

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Speaker 1: All right, And this is where my understanding starts to

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Speaker 1: break down. Um. But but if I am getting this correctly,

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Speaker 1: in hydrogenation, you're you're changing the chemical structures of the

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Speaker 1: fats to to let them pack together more effectively making

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Speaker 1: them less slippy and harder, Okay, Whereas in interest terrification

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Speaker 1: you're changing the physical structure, which has the same effect

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Speaker 1: but is preferred for a reason that I will get

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Speaker 1: to in just a moment um. But in the meanwhile,

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Speaker 1: in either case, um, you're you're going to wind up

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Speaker 1: with some solid fats that you can then blend with

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Speaker 1: other ingredients um water fillers and texturizers, flavorings and colorings

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Speaker 1: to create a product um that used to be this

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Speaker 1: liquid oil and is now a solid at room temperature

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Speaker 1: fat that has a creamy texture and is anywhere from

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Speaker 1: like stick firm to tub spread herble and tastes buttery

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Speaker 1: um and probably looks uh like cream too yellow in

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Speaker 1: color like butter, but with no dairy fat involved. Mm hmmmmmm.

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Speaker 1: Wow that was a roller coaster than You're welcome, um,

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Speaker 1: any anyone who who would this is look, I read

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Speaker 1: a lot about this. Again, I'm not technically a science human.

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Speaker 1: I was an English major, y'all. So so like so like,

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Speaker 1: if I'm misunderstanding something, please do right in and let

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Speaker 1: me know. I would love to. I would love to

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Speaker 1: air a correction if if a correction is out there

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Speaker 1: to be had. Yes, But now I must throw an

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Speaker 1: even trick your question perhaps that what about the nutrition? Okay,

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Speaker 1: this one, well, okay, it seems turkey on the surface,

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Speaker 1: but it's actually easier once you understand even even just

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Speaker 1: the bare amount that I do about hydrogenation and interest terrification.

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Speaker 1: Because and this is why I talked about it, Because so, so,

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Speaker 1: margarine is not a monolith. Um. The nutrition can depend

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Speaker 1: because you can make margarine out of many different kinds

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Speaker 1: of oils using either of these processes, and you can

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Speaker 1: use all kinds of different flavorings and fillers to get

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Speaker 1: the taste in the texture just right. So so this

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Speaker 1: is gonna come down as it often does. To read

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Speaker 1: your labels, m hmmm. Because fat is not a monolith either. Um.

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Speaker 1: Vegetable oil is generally healthier than animal fats because vegetable

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Speaker 1: oils tend to lower your bad l d L lipoprotein

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Speaker 1: levels and raise your your good HDL lipoprotein levels. UM.

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Speaker 1: And it's it's healthier than animal fats because animal fats

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Speaker 1: tend to raise levels of both. Okay, the problem with

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Speaker 1: hydrogenation is that it creates trans fats within the vegetable oil,

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Speaker 1: and these trans fats are the very thing that helps

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Speaker 1: hydrogenated oil packed together into a solid form, which seems cool.

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Speaker 1: But the problem is that in our bodies, trans fats

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Speaker 1: lower your good HDLs and raise your bad l d

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Speaker 1: l s and that is just nothing that you want.

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Speaker 1: No um so so so basically, the very thing that

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Speaker 1: makes hydrogenation work also makes brings those oils from like

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Speaker 1: healthier than animal fats to less healthy than animal fats.

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Speaker 1: Right oops? Who indeed? So in all cases, margarine is

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Speaker 1: like a calorie dense food. Probably, um, you know, there

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Speaker 1: are different fat percentages on the market. Read your labels,

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Speaker 1: you know, always watch your serving sizes. But that being said, um,

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Speaker 1: you would be doing yourself a favor if you are

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Speaker 1: going to consume margarine to look for margarine's that do

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Speaker 1: not contain trans fats. Um. You can. You can look

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Speaker 1: on the label for either trans fats or hydrogenated oils

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Speaker 1: listed there and those are what you want to avoid. Um.

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Speaker 1: And uh yeah, and yeah, there you go. There is

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Speaker 1: butter Claire as butter. Um. We do have some numbers

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Speaker 1: for you, we do. Americans consume about three point five

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Speaker 1: pounds of margarine a year, compared to five point six

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Speaker 1: pounds of butter. And this is pretty recent. We talked

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Speaker 1: about that in our Butter episode, that butter is having

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Speaker 1: a bit of a comeback at a moment, especially when

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Speaker 1: we have had these conversations around trans fat and what

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Speaker 1: is healthier and all of that. Um So, the consumption

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Speaker 1: of margarine has you'll you'll see and we'll talk about

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Speaker 1: in our history section. And like Marjorine edging out butter

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Speaker 1: and then udging out marjarine. Yeah, yeah, that's back and forth.

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Speaker 1: Although the commercial process used these days, given this whole

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Speaker 1: revelation about trans fat, is the interest rification that does

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Speaker 1: not create them. So most of most, most of the time, yes, yes,

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Speaker 1: um in America's top Marjarine brand, I can't believe it's

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Speaker 1: not butter. Exclamation point sold about two hundred million dollars.

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Speaker 1: It's funny because in my house, I feel like we

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Speaker 1: had we had the big country croc tub, but then

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Speaker 1: we had spray butter. It's not butter, Yeah, mix it up. Sure,

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Speaker 1: Oh gosh, spray butter in a can. I hadn't even

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Speaker 1: I didn't even ought about that in a very long time.

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Speaker 1: It was hugely popular in my house. My little brother

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Speaker 1: specially loved it. And it was just the sight to

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Speaker 1: behold like him just liberally sprang this like corn cop

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Speaker 1: and then like he had a whole method for how

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Speaker 1: to get it to come out faster. Wow. Yeah he knew,

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Speaker 1: he knew what he was doing. Hey yeah, well, anyway,

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Speaker 1: enough about that. From now, we do have a lot

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Speaker 1: of history to cover. We do, we do, but first

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Speaker 1: we've got a quick break for which from our sponsor

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Speaker 1: and we're back. Thank you sponsors. So Marjarine's history officially

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Speaker 1: begins in eighteen sixty nine France, our France, I should

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Speaker 1: just say France. At the time, the Franco Prussian War

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Speaker 1: was in full swing and Napoleon the Third offered a

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Speaker 1: reward for anyone who could develop a cheaper butter alternative

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Speaker 1: for the soldiers and workers. And it fascinates me how

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Speaker 1: many times this has been in our history sections, where

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Speaker 1: Napoleon was like, here's a reward, go invent this thing.

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Speaker 1: I needed, Yes, I needed to feed my my hordes

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Speaker 1: of armies. Like go um so enter French chemist Hippolite

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Speaker 1: mag Montes, who patented a combination of beef, tallow and

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Speaker 1: churned milk as a cheaper substitute for butter. Called Oleo margarine. However,

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Speaker 1: it wasn't as successful as Napoleon hoped. Are Maje Maries

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Speaker 1: who died poor uh. This pattern was later purchased by

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Speaker 1: Urigans and Company in eighteen seventy one, a Dutch company

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Speaker 1: that traded butter um, and they were largely responsible for

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Speaker 1: making it mainstream in Europe. Urgans and Code would go

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Speaker 1: on to become a part of Unilever. By the Way UH.

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Speaker 1: That same year eighteen seventy one, in the United States,

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Speaker 1: hind W. Bradley patented the process of producing margarine using

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Speaker 1: vegetable oil. The name came from an eighteen thirteen discovery

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Speaker 1: of a new fatty acid by French scientist Michelle Eugene Chevrol.

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Speaker 1: He observed this acid had these deposits that reminded him

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Speaker 1: of pearls, so he named it a seed majorik, after

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Speaker 1: the Greek word for pearly. Yeah. Margarine made its way

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Speaker 1: to the US in the eighteen seven News Yes Uh,

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Speaker 1: and ten years later they were over thirty seven companies

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Speaker 1: making it. One constraint margarine producers faced was the availability

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Speaker 1: or not of beef tallow. To solve this, Wilhelm Normand

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Speaker 1: patented a process for hydrogen ating oils and therefore hardening

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Speaker 1: them in Germany and nineteen o two giving us trans

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Speaker 1: fatty acids or trans fats and yes, has had a

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Speaker 1: huge impact on the margarine market, significantly increasing it's available. Yes. Um. Meanwhile, uh,

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Speaker 1: in the nineteen twenties we would get the very beginning

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Speaker 1: of interest terrification science. Um, but it was not applied

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Speaker 1: to margarine quite yet. I love that words so much, Lauren.

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Speaker 1: I had never heard of it until this very recording,

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Speaker 1: and I adore it. I hope it means that it's

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Speaker 1: very interesting, although it probably doesn't inter esther ification. So

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Speaker 1: you're you're you're, you're getting the esters and you're entering

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Speaker 1: them around and about. Yeah, I mean, it would be

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Speaker 1: so much better though, even if it would make sense

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Speaker 1: if it was, like, this is really interesting process, so

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Speaker 1: we called it interestification or whatever. Who do we write to?

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Speaker 1: But of course if they had done that, then are

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Speaker 1: frequent complaint as podcasts is why doesn't the word for

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Speaker 1: this makes sense? I don't know. Never happy food, we're

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Speaker 1: not We're not continually dissatisfied. That's us, Yes, that's us. Okay,

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Speaker 1: So switching gears, the Great Depression of the early nineteen

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Speaker 1: thirties bolstered the margin industry to both because margin was

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Speaker 1: cheaper than butter and there was a shortage of animal

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Speaker 1: fats at the time. And also around this time, margine

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Speaker 1: was kind of an unappealing shade of white I heard,

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Speaker 1: like grayish white. Maybe, like just a not super appetizing

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Speaker 1: looking thing. So some clever producers of margarine started adding

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Speaker 1: yellow dye to make it appear more like butter. World

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Speaker 1: War two has required rationing of butter also boosted margarine's sales.

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Speaker 1: M hmmm um, although I will say that I believe

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Speaker 1: it was by this time that butter was also not

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Speaker 1: infrequently dyed yellow or yellower. Yeah. I believe that is

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Speaker 1: true because that is a part of the natural process

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Speaker 1: of cows that have eaten a lot of fresh grass

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Speaker 1: rather than dry hay um, getting those carotenoids into their milk. Anyway, Yeah,

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Speaker 1: which is something I didn't know, but we fascinated me

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Speaker 1: and made total sense when I learned. Oh yeah, yeah,

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Speaker 1: it's also yeah, why um cheddar cheese is frequently dyed

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Speaker 1: orange because that's a concentration of those carotenoids. Um. But

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Speaker 1: that's getting away from margine back to margine. UM. In

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Speaker 1: the nineteen sixties, the aforementioned Union lever began using this

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Speaker 1: interest terrification for margarine and other cooking fats like shortening rights,

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Speaker 1: and a margine star was on the US, so much

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Speaker 1: so that by nineteen sixty nine, margine production in Europe

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Speaker 1: and the US almost equalled that of butter. A little

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Speaker 1: bit earlier, in nineteen sixty four, diet margarine with half

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Speaker 1: the calories was introduced in the United States. At first,

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Speaker 1: the FDA balked at this product, but they lost their

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Speaker 1: court case against it when it was ruled a table

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Speaker 1: spread product um to be classified as diet margine, the

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Speaker 1: product had to contain either half the calories or fat, right,

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Speaker 1: because because the full fat product. So yeah, yes, um,

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Speaker 1: and I throw that in there because apparently there were

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Speaker 1: a lot of things that weren't quite that and they're

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Speaker 1: not qualify as margarine, but they're very similar. Um. But Okay.

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Speaker 1: You know who didn't like all of this. The butter industry.

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Speaker 1: Oh no, oh no, they did not. UM. Wisconsin past

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Speaker 1: the first anti margarine law in one and over the

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Speaker 1: course of the nineteen century, butter producers successfully lobbied US

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Speaker 1: Congress to level a two cent tax per pound on margine,

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Speaker 1: which is about the equivalent of fifty cents in a

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Speaker 1: day's money. Uh huh. And by nineteen hundred, over thirty

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Speaker 1: states had passed laws prohibiting adding artificial dying um in

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Speaker 1: margarine to make it look more like butter. And some

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Speaker 1: states didn't stop there, requiring that not only margarine not

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Speaker 1: be dyed to look more like butter, but no, it

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Speaker 1: should be dyed pink. Yep, yep, this is so much

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Speaker 1: not butter that it's pink. Yes. I think they specifically

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Speaker 1: chose that to be like this is something made in

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Speaker 1: a lab. Look a weird. Um. The Supreme Court eventually

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Speaker 1: repealed so called pink loss on the basis that forced

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Speaker 1: adulteration of food is illegal. Um. Yeah, But Wisconsin didn't

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Speaker 1: repeal the law against adding dies to margarine until nineteen

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Speaker 1: sixty seven. Um. Some states banned margarine completely at various

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Speaker 1: points during this time period, and the Supreme Court ruled

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Speaker 1: in that died margarine could not cross state line into

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Speaker 1: a state that had lost prohibity die in margarine. Can

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Speaker 1: you imagine getting pulled over you don't know, you don't know,

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Speaker 1: you don't think about your margine and that's it. Oh um.

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Speaker 1: The rhetoric around all of this could get pretty wild,

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Speaker 1: and it did. Minnesota Governor Lucius Hubbard said that quote,

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Speaker 1: the ingenuity of depraved human genius has culminated in the

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Speaker 1: production of oleo margarine and it's kindred abominations. Oh, depraved

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Speaker 1: human genius. Jurassic Park up in here, and Wisconsin Senator

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Speaker 1: Joseph Quarrel said, quote, I want butter that as the

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Speaker 1: natural aroma of life and health I declined to accept

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Speaker 1: as a substitute. Call fat matured under the chill of death,

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Speaker 1: blended with vegetable oils and flavored by in the cold tricks. Wow,

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Speaker 1: the chill of death. This is intense. Do they do

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Speaker 1: you think they know that butter is also made in

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Speaker 1: a cold environment. I suspect they might have been being

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Speaker 1: a bit fiery for political purposes. To be fair, I

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Speaker 1: did not look up what temperatures margarine is made at,

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Speaker 1: but I think it is Actually I think it's higher

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Speaker 1: temperatures anyway, Okay, please continue foolish. Foolish senature doesn't know.

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Speaker 1: Cartoonists on the butter side of the aisle drew images

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Speaker 1: of all sorts of things being dropped into butter like

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Speaker 1: shoes cats, So I mean not not butter margarine. Heaven

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Speaker 1: forbid that happened to butter. Um advertisements depicted all of

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Speaker 1: this too. In some cases, breaking any of these laws

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Speaker 1: around margarine meant in jail time and or fines and

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Speaker 1: like steep finds, and dairy companies employed detectives to investigate

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Speaker 1: potential crimes. Mm hmmm. And this also led to margarine

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Speaker 1: smuggling within states, um within the strictest laws. So some

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Speaker 1: estimates put the sale of so called bogus butter at

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Speaker 1: sixty million pounds by eighty six uh. And some publications

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Speaker 1: dubbed this whole thing the Oreo Wars. Yeah, I mean,

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Speaker 1: that's that's pretty intense. UM. Not all congress members were

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Speaker 1: on board with this shaming of margarine. UM. Congressman Albert

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Speaker 1: Burlson said about it, Never in the history of the

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Speaker 1: world has a food product been so persistently and outrageously

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Speaker 1: misrepresented as OLEO margarine. I'm trying to think if that's true.

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Speaker 1: I don't think it has, Like remember what people said

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Speaker 1: about tomatoes. It's been intense. In general, people get fired

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Speaker 1: up about a food product. They do they do indeed,

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Speaker 1: and in the Miracle berry that right. Yeah, I guess

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Speaker 1: sugar in general was pretty successful with anyway it was.

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Speaker 1: It's definitely up there. Oh, I'll give them that. And

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Speaker 1: the US was not the only one putting walls in

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Speaker 1: place restricting the margarine industry. Canada banned all margine sales

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Speaker 1: from eighteen eighty six to nine, the only exception being

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Speaker 1: during a butter shortage caused by World War One. Yeah,

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Speaker 1: Canada also has a huge dairy industry. And uh and

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Speaker 1: here here we enter margarine intrigue. So before nine, Newfoundland

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Speaker 1: was still a British colony, not part of Canada yet,

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Speaker 1: and Newfoundland loved margarine. They didn't really have a dairy

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Speaker 1: industry are it's too cold and importing butter is expensive.

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Speaker 1: So margarine was way more available, way cheaper, and they

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Speaker 1: fortified it with vitamins A and D which locals were lacking.

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Speaker 1: And the manufacturing plants employed a bunch of people. Good

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Speaker 1: times all around. Yea margarine. Um, So there was a

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Speaker 1: lot of margarine in Newfoundland, and there was some serious

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Speaker 1: margarine bootlegging across the border into Canada up until about

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Speaker 1: a year after they became a province. At which point

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Speaker 1: Canada finally gave up and revised the law to leave

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Speaker 1: the manufacture, import and export of margarine up to the provinces. Wow,

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Speaker 1: so much margarine injury margarine. Yeah, people wanted that margarine.

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Speaker 1: They did, they did. Even after the total band went away.

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Speaker 1: It wasn't until two eight that laws preventing dying of

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Speaker 1: margarine were lifted. Um. Some sellers in both Canada and

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Speaker 1: else where I got around this by selling their product

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Speaker 1: with a packet of food coloring that you could need

358
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Speaker 1: in I've never wanted something that I'm going to eat

359
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Speaker 1: to be yellow that hard like yeah, I mean especially,

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Speaker 1: I'm just imagining needing. That sounds like such a messy

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Speaker 1: process to me. I mean, y'all, do you if that's

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Speaker 1: what you're into. I you know, if anyone has proud

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Speaker 1: memories of needing their color into their margin, I'm with you.

364
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Speaker 1: I support it. I want to hear all about it.

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Speaker 1: Oh yes, please. UM. I feel like I would have

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Speaker 1: been like, it's fine the color that it is. This

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00:25:39,760 --> 00:25:42,679
Speaker 1: is a fine color. Yeah, I could be wrong. I

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Speaker 1: don't know, me too. I feel like a lot of

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Speaker 1: bargine I've had in my life has been almost white

370
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Speaker 1: and hasn't bothered me. A lot of butter that I

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Speaker 1: have is almost white. That's true. Good point. Okay, Well,

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Speaker 1: speaking of at the same time, butter did suffer some

373
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Speaker 1: legal obstacles of its own. Congress passed the law in

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Speaker 1: three out long any additions to butter, even additives that

375
00:26:03,760 --> 00:26:06,000
Speaker 1: would have helped it be more spread herble And I

376
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Speaker 1: know we talked about this in our Butter episode, but

377
00:26:08,000 --> 00:26:10,240
Speaker 1: I love the story so much it's worth mentioning again.

378
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Speaker 1: Um in n participants in a senatorial taste test in Wisconsin,

379
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Speaker 1: which is a dairy state. If you didn't know, Um,

380
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Speaker 1: We're blindfolded and tasked with tasting the difference between margarine

381
00:26:22,320 --> 00:26:26,880
Speaker 1: and butter. All but one got it right. The one

382
00:26:26,920 --> 00:26:30,439
Speaker 1: that was wrong Gord and Rose Lip. He insisted the

383
00:26:30,440 --> 00:26:34,160
Speaker 1: margarine was butter. Just just couldn't believe it, ye, which

384
00:26:34,200 --> 00:26:36,720
Speaker 1: is funny. Hey, only to find out his wife had

385
00:26:36,720 --> 00:26:39,920
Speaker 1: been swapping out his butter for margarine four years due

386
00:26:39,960 --> 00:26:45,679
Speaker 1: to worries about his health. I do love that story.

387
00:26:46,320 --> 00:26:48,480
Speaker 1: That is so good because he was so oriy. He's like, no,

388
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Speaker 1: I know that butter, adamant. Yeah, he couldn't believe it

389
00:26:53,720 --> 00:27:03,160
Speaker 1: wasn't butter. Oh no, you're welcome, You're well. Still, margarine

390
00:27:03,240 --> 00:27:07,600
Speaker 1: was popular UM in the United States. Margarine consumption per

391
00:27:07,640 --> 00:27:13,040
Speaker 1: person per year surpassed that of butter in nineteen sixty five.

392
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Speaker 1: In the nineteen seventies, the average American was eating an

393
00:27:16,480 --> 00:27:20,240
Speaker 1: annual ten pounds of margarine, and by nineteen seventy five,

394
00:27:20,720 --> 00:27:26,800
Speaker 1: Americans were eating twice as much margarine as butter oh UM.

395
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Speaker 1: Beginning at n several margarine butter products combinations of margine

396
00:27:31,000 --> 00:27:35,000
Speaker 1: butter began entering the US market, containing somewhere from butter

397
00:27:35,040 --> 00:27:37,640
Speaker 1: to only five percent UH and these were popular because

398
00:27:37,640 --> 00:27:40,159
Speaker 1: they spread better like butter, but they also had the

399
00:27:40,160 --> 00:27:43,879
Speaker 1: perceived health benefits of margarine. UM and a number of

400
00:27:44,400 --> 00:27:49,399
Speaker 1: low fat margarine spreads like fat started coming out in

401
00:27:49,400 --> 00:27:52,359
Speaker 1: the late eighties and early nineties and UM. These gained

402
00:27:52,400 --> 00:27:55,800
Speaker 1: serious popularity in both the US and the EU. They

403
00:27:55,840 --> 00:28:02,200
Speaker 1: were UM around seventy of both UM spread markets by

404
00:28:02,640 --> 00:28:07,199
Speaker 1: the spread Markets, and this was at the time of

405
00:28:07,280 --> 00:28:11,480
Speaker 1: a health movement around saturated fats versus unsaturated fats. UM

406
00:28:11,720 --> 00:28:16,280
Speaker 1: Several news stories, articles, charities, professionals came out against saturated

407
00:28:16,320 --> 00:28:19,040
Speaker 1: fats present and butter, claiming it caused all kinds of

408
00:28:19,080 --> 00:28:24,360
Speaker 1: negative health outcomes, particularly heart disease, and that unsaturated fats

409
00:28:24,400 --> 00:28:29,040
Speaker 1: and US margarine these were the healthier alternatives. As a result,

410
00:28:29,080 --> 00:28:32,520
Speaker 1: many fast food companies pivoted to using trans fats over

411
00:28:32,560 --> 00:28:35,600
Speaker 1: animal fats, with the additional benefit that they didn't need

412
00:28:35,600 --> 00:28:38,160
Speaker 1: to be changed out as much like the oil didn't

413
00:28:38,200 --> 00:28:40,720
Speaker 1: need to be changed out because they can also act

414
00:28:40,760 --> 00:28:45,000
Speaker 1: as a stable preservative by reducing rancidity. Several mass produced products,

415
00:28:45,240 --> 00:28:50,240
Speaker 1: particularly baked goods, began using trans fats too, and this

416
00:28:50,400 --> 00:28:53,040
Speaker 1: whole thing it did just about a complete one eight

417
00:28:53,360 --> 00:28:56,120
Speaker 1: in the nine nineties, when new research suggested that there

418
00:28:56,160 --> 00:28:58,400
Speaker 1: was a dark side to the consumption of trans fats

419
00:28:59,000 --> 00:29:01,720
Speaker 1: when it comes to health. This started to translate into

420
00:29:01,840 --> 00:29:06,080
Speaker 1: government policy in the two thousands. Denmark almost completely banned

421
00:29:06,080 --> 00:29:09,880
Speaker 1: transfats in two thousand three. Other European countries adopted similar

422
00:29:09,920 --> 00:29:12,680
Speaker 1: measures soon after. In two thousand and six, the New

423
00:29:12,760 --> 00:29:17,560
Speaker 1: York legislature banned trans fats from the state's restaurants, and

424
00:29:17,000 --> 00:29:20,920
Speaker 1: in the f d A ruled that quote partially hydrogenated

425
00:29:20,920 --> 00:29:23,880
Speaker 1: oils are no longer generally recognized as safe g R

426
00:29:24,160 --> 00:29:29,320
Speaker 1: s in human food. Wow. Now, all the articles I

427
00:29:29,400 --> 00:29:33,040
Speaker 1: found about this. Uh, A lot of them were pretty

428
00:29:33,040 --> 00:29:36,360
Speaker 1: clear and like this hasn't necessarily been replicated, um, And

429
00:29:36,440 --> 00:29:38,480
Speaker 1: some of these studies people were citing at the time

430
00:29:38,920 --> 00:29:42,400
Speaker 1: had not been replicated and perhaps didn't use the best methodology.

431
00:29:42,880 --> 00:29:46,080
Speaker 1: As always the Savor motto bodies are completly researches needed.

432
00:29:47,120 --> 00:29:53,040
Speaker 1: But yeah, yeah, I remember this all I remember, like

433
00:29:53,080 --> 00:29:56,840
Speaker 1: I said, uh, hearing that story about you know that

434
00:29:56,880 --> 00:30:00,520
Speaker 1: it was margin was so nutritionally void. Fly is wouldn't

435
00:30:00,600 --> 00:30:04,040
Speaker 1: lay their eggs in it. Or it's one molecule away

436
00:30:04,080 --> 00:30:09,040
Speaker 1: from plasta. Uh. For for the record, all fatty acids

437
00:30:09,120 --> 00:30:12,240
Speaker 1: are like one molecule away from plastic. Like that's kind

438
00:30:12,280 --> 00:30:15,360
Speaker 1: of sort of how molecules work, like like like the

439
00:30:15,360 --> 00:30:18,080
Speaker 1: ones that your body makes are the same thing. So

440
00:30:18,120 --> 00:30:20,960
Speaker 1: it's that's not that's not why you should be worried

441
00:30:20,960 --> 00:30:24,600
Speaker 1: about them, right yeah, right, yeah, I found it. I

442
00:30:24,600 --> 00:30:27,680
Speaker 1: found a whole website, well article that was just debunking

443
00:30:27,680 --> 00:30:30,760
Speaker 1: all these miss around Margarine. And that's what how there

444
00:30:30,800 --> 00:30:34,080
Speaker 1: really are the a lot of miss round Margineum. Also

445
00:30:34,160 --> 00:30:36,640
Speaker 1: another one is that is originally intended to fatten turkeys,

446
00:30:36,640 --> 00:30:39,160
Speaker 1: but it killed the turkeys, and said, I wish I

447
00:30:39,200 --> 00:30:43,520
Speaker 1: hadn't heard, but apparently it was a big thing. Yeah,

448
00:30:43,680 --> 00:30:47,600
Speaker 1: why would you feed turkeys margarine or butter? That's not

449
00:30:47,720 --> 00:30:53,560
Speaker 1: what turkeys eat. They eat your soul turkeys are okay,

450
00:30:53,920 --> 00:31:01,920
Speaker 1: all right, sure fine, Sorry that got ulterior motive of

451
00:31:01,960 --> 00:31:06,240
Speaker 1: this episode was Lauren getting another the turkey. Yeah, yeah,

452
00:31:06,360 --> 00:31:09,800
Speaker 1: sorry about it. Sorry, not sorry. And then I just

453
00:31:09,840 --> 00:31:11,520
Speaker 1: want to throw this in there because that's funny. And

454
00:31:11,560 --> 00:31:14,760
Speaker 1: two thousand two, Parquet offered a bargarine in a new

455
00:31:14,800 --> 00:31:17,800
Speaker 1: squeeze bottle and it came in two colors, one of

456
00:31:17,840 --> 00:31:24,920
Speaker 1: which was pink. Really Yeah, okay, they were leaning into

457
00:31:25,000 --> 00:31:28,479
Speaker 1: the history or maybe they just randomly did it and

458
00:31:28,520 --> 00:31:31,240
Speaker 1: didn't realize, but maybe it was like for Valentine's Day

459
00:31:31,280 --> 00:31:34,680
Speaker 1: or something. I don't know. Yeah, sure, that's great, that's delightful.

460
00:31:35,320 --> 00:31:41,080
Speaker 1: Mm hmmm. So there's a lot of intrigue of new

461
00:31:41,160 --> 00:31:45,880
Speaker 1: science words I'm coming away with. Yeah, yeah, the same

462
00:31:46,520 --> 00:31:52,560
Speaker 1: UM and uh yeah, the scientific process sees that are

463
00:31:52,720 --> 00:31:57,800
Speaker 1: used for inter esterification UM are still developing UM all

464
00:31:57,840 --> 00:32:01,520
Speaker 1: the time. It seems like and I, like I said

465
00:32:01,560 --> 00:32:07,240
Speaker 1: near the top, I don't understand them very well, so

466
00:32:07,240 --> 00:32:09,400
Speaker 1: so I can't really give you an update. But UM,

467
00:32:09,440 --> 00:32:12,520
Speaker 1: but I will say that I'm pretty sure it was

468
00:32:12,560 --> 00:32:15,480
Speaker 1: within like the past couple of decades, like kind of

469
00:32:15,480 --> 00:32:17,400
Speaker 1: sort of right around when all of the stuff about

470
00:32:17,400 --> 00:32:21,960
Speaker 1: transpats was going down, that um that the the process

471
00:32:22,000 --> 00:32:27,600
Speaker 1: that the chemical interesterification was was being replaced by the

472
00:32:28,040 --> 00:32:35,440
Speaker 1: much more effective um enzematic interest terrification. For as much

473
00:32:35,480 --> 00:32:41,240
Speaker 1: as that means to anyone, I really hope there's like

474
00:32:41,440 --> 00:32:44,320
Speaker 1: one person out there who's listening to this and going like, yes,

475
00:32:44,520 --> 00:32:50,320
Speaker 1: you're getting it right. I was watching you like a

476
00:32:50,400 --> 00:32:53,080
Speaker 1: student that's suddenly in class it is about realizes they

477
00:32:53,200 --> 00:32:55,280
Speaker 1: they're about to be called on, and it's like, I

478
00:32:55,320 --> 00:32:57,800
Speaker 1: do not understand any of this, Please do not ask me.

479
00:33:00,320 --> 00:33:06,360
Speaker 1: Oh lord, um it's it seems like a really cool

480
00:33:06,760 --> 00:33:10,800
Speaker 1: scientific thing, like I don't know, like it involves taking

481
00:33:11,080 --> 00:33:16,200
Speaker 1: enzymes from some maybe like fungal microorganisms and like getting

482
00:33:16,200 --> 00:33:19,880
Speaker 1: them involved in there and doing this stuff. And I

483
00:33:19,960 --> 00:33:24,160
Speaker 1: love I love some like like microbiology kind of stuff

484
00:33:24,200 --> 00:33:27,120
Speaker 1: like that. It makes me super happy. But I also

485
00:33:28,720 --> 00:33:31,440
Speaker 1: I was I was an English major. I read a

486
00:33:31,440 --> 00:33:33,360
Speaker 1: lot of food. Oh y'all. Like I mean, like I

487
00:33:33,400 --> 00:33:41,680
Speaker 1: don't I don't know what to tell you about chemistry.

488
00:33:42,680 --> 00:33:45,480
Speaker 1: Every now and then there's an episode where I'm like, oh,

489
00:33:47,320 --> 00:33:56,120
Speaker 1: and be Lauren and this one and Margarine was one. Hum.

490
00:33:56,600 --> 00:33:59,400
Speaker 1: But yeah, that that is pretty much what we have

491
00:33:59,560 --> 00:34:03,040
Speaker 1: to say about Margarine. We do have some listener mail

492
00:34:03,120 --> 00:34:05,920
Speaker 1: for you, we do, but first we have one more

493
00:34:05,960 --> 00:34:17,080
Speaker 1: quick break for a word from our sponsor. And we're back.

494
00:34:17,120 --> 00:34:24,239
Speaker 1: Thank you, sponsors, Yes, thank you. We're back with it

495
00:34:24,280 --> 00:34:29,160
Speaker 1: was supposed to be a menacing spread. Oh yeah, I

496
00:34:29,239 --> 00:34:31,920
Speaker 1: got I got the menace and I and I think

497
00:34:32,000 --> 00:34:33,600
Speaker 1: I got the spread, but I'm not sure that I

498
00:34:33,600 --> 00:34:38,200
Speaker 1: put them together in the correct Yeah, that's fair, to

499
00:34:39,160 --> 00:34:44,560
Speaker 1: be completely honest, have I every I can't remember whether

500
00:34:44,600 --> 00:34:47,320
Speaker 1: I've ever said this, like on tape that is going

501
00:34:47,560 --> 00:34:51,279
Speaker 1: to to to go out to all y'all because, believe me,

502
00:34:51,440 --> 00:34:54,600
Speaker 1: dear listener, Um, we have some outtakes in this show.

503
00:34:54,960 --> 00:34:58,719
Speaker 1: Um uh but uh, I can't remember if I've said

504
00:34:58,760 --> 00:35:02,640
Speaker 1: it out loud. But like when Annie starts to since

505
00:35:02,680 --> 00:35:07,520
Speaker 1: we're talking over skype right now, when Annie starts to

506
00:35:06,960 --> 00:35:11,319
Speaker 1: to to do the to to voice the listener mail thing,

507
00:35:11,800 --> 00:35:16,200
Speaker 1: as soon as I start talking, my headphones cut her

508
00:35:16,239 --> 00:35:19,800
Speaker 1: out mm hmm, so I can't hear what she's doing.

509
00:35:20,000 --> 00:35:24,080
Speaker 1: So it's all her gesticulation. That's leading me to make

510
00:35:24,160 --> 00:35:30,000
Speaker 1: noise at that point. That's all I've got. I think

511
00:35:30,040 --> 00:35:33,480
Speaker 1: we should all be shocked that it comes out. Wow. Yeah,

512
00:35:34,160 --> 00:35:37,520
Speaker 1: we yeah, we deserve more recognition for this. You know,

513
00:35:37,680 --> 00:35:39,480
Speaker 1: I actually didn't know that, Lauren. I think you have

514
00:35:39,560 --> 00:35:41,919
Speaker 1: told me that, but I didn't understand. Okay, you can't

515
00:35:41,960 --> 00:35:44,680
Speaker 1: hear me. So I'm glad I'm doing all these gestures.

516
00:35:46,880 --> 00:35:50,960
Speaker 1: I was just doing a little bonus trying to communicate

517
00:35:51,000 --> 00:35:55,960
Speaker 1: my meaning. It's critical to the process. I am very

518
00:35:55,960 --> 00:35:59,320
Speaker 1: glad you told me that I work on my object

519
00:35:59,440 --> 00:36:10,279
Speaker 1: work oh new mission, all right? Anyway, Camilla wrote, I'm

520
00:36:10,320 --> 00:36:12,200
Speaker 1: a little behind on the podcast and just listen to

521
00:36:12,239 --> 00:36:15,319
Speaker 1: the ice Cream Chuck episode. I was quite surprised that

522
00:36:15,360 --> 00:36:18,640
Speaker 1: you discussed Mr Softie without touching on the death threats.

523
00:36:19,719 --> 00:36:22,320
Speaker 1: I know as a New Yorker, I'm used to the

524
00:36:22,400 --> 00:36:25,440
Speaker 1: ubiquitous Mr Softie trucks in the summer, including the one

525
00:36:25,480 --> 00:36:28,480
Speaker 1: that would park outside of my queen's apartment for hours

526
00:36:28,480 --> 00:36:32,680
Speaker 1: every summer playing the jingle on an endless whoop. It

527
00:36:32,719 --> 00:36:35,160
Speaker 1: made me want to go down there and threaten to retaliate.

528
00:36:35,600 --> 00:36:38,360
Speaker 1: That is, until the news broke of the mafia like

529
00:36:38,520 --> 00:36:42,240
Speaker 1: way they dealt with competitors. It turns out a former

530
00:36:42,400 --> 00:36:45,759
Speaker 1: Mr Softy employee, sick of their high fees, broke out

531
00:36:45,840 --> 00:36:50,799
Speaker 1: on his own under the name Master Softe. This did

532
00:36:50,880 --> 00:36:53,840
Speaker 1: not sit well with his former employers, and his fleet

533
00:36:53,840 --> 00:36:58,280
Speaker 1: of truck drivers reported death threats, cut break lines, being

534
00:36:58,320 --> 00:37:01,840
Speaker 1: threatened with pipes, and all manner of intimidation to shut

535
00:37:01,880 --> 00:37:04,960
Speaker 1: them down, all of which continued even after a lawsuit

536
00:37:05,040 --> 00:37:07,239
Speaker 1: force them to change their name to New York Ice

537
00:37:07,280 --> 00:37:11,560
Speaker 1: Cream Corporation. There were, of course, also rumors of New

538
00:37:11,640 --> 00:37:14,359
Speaker 1: York ice Cream Corporation threatening what would happen to Mr

539
00:37:14,480 --> 00:37:20,480
Speaker 1: Softie if anyone was found on air Quote Turf. To

540
00:37:20,640 --> 00:37:23,439
Speaker 1: this day, whenever I listened to the in the High

541
00:37:23,600 --> 00:37:27,400
Speaker 1: soundtrack and the Pirogua man sings Mr Softie's trying to

542
00:37:27,400 --> 00:37:32,040
Speaker 1: shut me down, I picture the Softie Mafia coming after him.

543
00:37:33,160 --> 00:37:36,600
Speaker 1: I also have a suggestion for Lawrence. Two bottles of capers.

544
00:37:37,640 --> 00:37:39,640
Speaker 1: I was making jan Martinis on a whim after a

545
00:37:39,640 --> 00:37:42,240
Speaker 1: particularly stressful day of work and realized that my sad

546
00:37:42,280 --> 00:37:46,440
Speaker 1: age nearly empty jar of olives had molded. In desperation,

547
00:37:46,600 --> 00:37:51,400
Speaker 1: I substituted a spoonful of capers. The results were magic.

548
00:37:52,480 --> 00:37:55,000
Speaker 1: With the gin that is floral and herbaceous, the subtler

549
00:37:55,040 --> 00:37:58,000
Speaker 1: favor of the capers plays along beautifully rather than being

550
00:37:58,000 --> 00:38:00,840
Speaker 1: too aggressive as an all of might be. Just be

551
00:38:00,920 --> 00:38:03,080
Speaker 1: sure not to skimp on the vermouth, and it's a

552
00:38:03,160 --> 00:38:06,520
Speaker 1: beautifully nuanced cocktail. Granted, I have only tried this with

553
00:38:06,520 --> 00:38:09,040
Speaker 1: the white balsamic brine variety, and I suspect it wouldn't

554
00:38:09,080 --> 00:38:12,240
Speaker 1: work for something overly salt heavy. Capers are a staple

555
00:38:12,239 --> 00:38:14,759
Speaker 1: in my kitchen now for a subtle acid salt note

556
00:38:14,760 --> 00:38:18,080
Speaker 1: and salads on pizza, in sandwiches, and of course in martinis.

557
00:38:18,400 --> 00:38:21,960
Speaker 1: Just thought you might enjoy. Oh, oh gosh, I do.

558
00:38:22,120 --> 00:38:27,160
Speaker 1: I've been meaning to get some martini fixens. That sounds delicious.

559
00:38:27,680 --> 00:38:30,799
Speaker 1: I have been craving martinis, which I like to think

560
00:38:31,080 --> 00:38:33,239
Speaker 1: is more than just wanting to drink a glassful of

561
00:38:33,280 --> 00:38:38,680
Speaker 1: gin um. Get that salt in there. Yeah, sure that's

562
00:38:38,880 --> 00:38:45,600
Speaker 1: alive or not, I don't know. It's also the vermouth.

563
00:38:45,719 --> 00:38:55,680
Speaker 1: I also like glassfuls of vermouth. Good stuff. Emma wrote,

564
00:38:56,320 --> 00:38:59,080
Speaker 1: I just finished your recent episode on Victory Gardens on

565
00:38:59,120 --> 00:39:01,520
Speaker 1: my commute home from job and thought it was time

566
00:39:01,560 --> 00:39:03,640
Speaker 1: to send in my second email to you, the first

567
00:39:03,680 --> 00:39:07,400
Speaker 1: being about Swedish fika and uh cinnamon buns almost a

568
00:39:07,480 --> 00:39:11,600
Speaker 1: year ago. I hope that I'm saying that correctly again anyway, Okay, Um,

569
00:39:11,640 --> 00:39:13,960
Speaker 1: allotments are still very much a thing here in Sweden,

570
00:39:14,040 --> 00:39:16,719
Speaker 1: and they are a hot commodity, even more so. This

571
00:39:16,800 --> 00:39:19,839
Speaker 1: year one of the big morning newspapers ran a piece

572
00:39:19,880 --> 00:39:22,240
Speaker 1: about it and highlighted that the waitlist for an allotment

573
00:39:22,280 --> 00:39:26,840
Speaker 1: in the borough of essentially hipster Central in Stockholm is

574
00:39:26,880 --> 00:39:33,279
Speaker 1: currently twenty to twenty five years. Gosh, Now onto one

575
00:39:33,280 --> 00:39:36,319
Speaker 1: of my favorite things, apples. I'm not a big fan

576
00:39:36,360 --> 00:39:39,240
Speaker 1: of wine, so my wine loving parents have tried everything

577
00:39:39,280 --> 00:39:41,560
Speaker 1: to get me to like it. So far, they've only

578
00:39:41,560 --> 00:39:45,640
Speaker 1: succeeded with some sweeter white wines. In frustration, they offered

579
00:39:45,640 --> 00:39:48,879
Speaker 1: me some apple cider, and wow do they regret it now.

580
00:39:49,360 --> 00:39:53,080
Speaker 1: My all time favorite is the dessert kind, the ice cider.

581
00:39:53,560 --> 00:39:58,440
Speaker 1: It's like drinking a sweet, very apple dessert. Highly recommended

582
00:39:58,520 --> 00:40:03,279
Speaker 1: to everyone. Um, and the process would be a fascinating episode.

583
00:40:03,560 --> 00:40:07,720
Speaker 1: Okay and she and she included that the specific brand

584
00:40:07,880 --> 00:40:12,520
Speaker 1: that she drinks and my Swedish is really pathetic. Um

585
00:40:12,640 --> 00:40:16,000
Speaker 1: and uh so I'm gonna I'm gonna spell it for

586
00:40:16,040 --> 00:40:19,359
Speaker 1: you instead of trying to say it out loud. It's

587
00:40:19,560 --> 00:40:22,320
Speaker 1: b r A with an oom lot n n l

588
00:40:22,400 --> 00:40:26,239
Speaker 1: a n d Okay, yeah, look for that one. And

589
00:40:26,280 --> 00:40:28,680
Speaker 1: I know that there's a better term for it than

590
00:40:28,800 --> 00:40:33,799
Speaker 1: A with anom lot. I repeat. I loved it. I

591
00:40:33,840 --> 00:40:36,400
Speaker 1: understood exactly what she met. Also, I'm looking at it,

592
00:40:36,400 --> 00:40:44,279
Speaker 1: so then I remember, Um, Lauren and I, uh, we

593
00:40:44,320 --> 00:40:48,040
Speaker 1: went to food and Wine at Disney a couple of

594
00:40:48,080 --> 00:40:51,640
Speaker 1: years ago. That was the first time I people told

595
00:40:51,640 --> 00:40:55,880
Speaker 1: me like, you've got to try the ice wine, and

596
00:40:55,920 --> 00:40:57,480
Speaker 1: that was my first time having it, and it was

597
00:40:57,560 --> 00:41:02,040
Speaker 1: lovely cool and crisp. Yeah. Yeah, it's got this really

598
00:41:02,040 --> 00:41:04,759
Speaker 1: great like um like like acid note to it. But

599
00:41:04,800 --> 00:41:07,680
Speaker 1: it's also so sweet. Um. It's sort of like a

600
00:41:07,840 --> 00:41:09,520
Speaker 1: sort of like a like a like a gummy bear

601
00:41:09,560 --> 00:41:12,120
Speaker 1: in a glass. I don't know, it's uh. And sometimes

602
00:41:12,120 --> 00:41:15,160
Speaker 1: they can have those like baky flavors from being from

603
00:41:15,200 --> 00:41:19,360
Speaker 1: being oak aged stuff like that. Oh yep, yep. I

604
00:41:19,360 --> 00:41:22,840
Speaker 1: went through a serious apporto phase, um, maybe about a

605
00:41:22,840 --> 00:41:26,480
Speaker 1: decade ago and had had a lot of a lot

606
00:41:26,520 --> 00:41:31,080
Speaker 1: of knowledge about dessert wines like that. Um, I love

607
00:41:31,600 --> 00:41:37,000
Speaker 1: you always have a phase. Yeah, oh yeah, yeah, I

608
00:41:37,040 --> 00:41:38,640
Speaker 1: loved it, and we did a flight, so we got

609
00:41:38,640 --> 00:41:43,439
Speaker 1: to try a bunch of different types of right. Yeah,

610
00:41:43,520 --> 00:41:45,680
Speaker 1: and a short one that we wanted to conclude in

611
00:41:45,719 --> 00:41:50,120
Speaker 1: here after our call for names for Victory gardens, that's

612
00:41:50,120 --> 00:41:55,759
Speaker 1: not Victory garden. Uh, Susan wrote, guys, guys, guys, of

613
00:41:55,840 --> 00:41:58,760
Speaker 1: course the terms should be corona crop or covid crop.

614
00:42:00,239 --> 00:42:02,680
Speaker 1: At work, I call the plexiglass shields around my desk

615
00:42:02,800 --> 00:42:11,200
Speaker 1: my corona cage. Oh, corona crop. I like it. ConA craph. Yeah,

616
00:42:11,360 --> 00:42:16,560
Speaker 1: it's got a good yeah. So thanks to all of

617
00:42:16,560 --> 00:42:19,320
Speaker 1: those listeners for writing to us. If you would like

618
00:42:19,360 --> 00:42:21,600
Speaker 1: to write to us, you can Our email is hello

619
00:42:21,680 --> 00:42:24,880
Speaker 1: at savor pod dot com. We're also on social media.

620
00:42:24,960 --> 00:42:27,960
Speaker 1: You can find us on Facebook, Twitter, and Instagram at

621
00:42:28,239 --> 00:42:30,200
Speaker 1: savor pod, and we do hope to hear from you.

622
00:42:30,719 --> 00:42:33,320
Speaker 1: Savor is production of I Heart Radio. For more podcasts

623
00:42:33,400 --> 00:42:35,480
Speaker 1: my heart Radio, you can visit the heart Radio app,

624
00:42:35,520 --> 00:42:38,240
Speaker 1: Apple Podcasts, or wherever you listen to your favorite shows.

625
00:42:38,560 --> 00:42:41,800
Speaker 1: Thanks as always to our superproducers Dylan Fagan and Andrew Howard.

626
00:42:41,920 --> 00:42:43,600
Speaker 1: Thanks to you for listening, and we hope that lots

627
00:42:43,640 --> 00:42:45,000
Speaker 1: work at things are coming your way,