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Speaker 1: Hello, and welcome to save your prediction of iHeartRadio.

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Speaker 2: I'm Annie rec and I'm more on vocal Baum and

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Speaker 2: today we have an episode for you about ramps.

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Speaker 1: Yes, which when you suggested, I thought were mushroom, So

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Speaker 1: I clearly did not even know with a are. So

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Speaker 1: this was a very learning experience for me. Was there

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Speaker 1: any particular reason they were on your mind?

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Speaker 2: Lord, Well, we are kind of in the middle of

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Speaker 2: ramp harvesting season as we record this in the in

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Speaker 2: the kind of early spring here in North America, And yeah,

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Speaker 2: so it's it's like a fresh product that's kind of

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Speaker 2: on my mind. And uh, yeah, I I I don't

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Speaker 2: know how being how like like being as tied into

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Speaker 2: the food world as you are, you managed to avoid

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Speaker 2: them up until now, because I think about about ten

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Speaker 2: or twelve years ago, they really hit my radar as

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Speaker 2: something that like all of these kind of uppity chefs

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Speaker 2: were talking about and all of a sudden, and I

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Speaker 2: was like, oh, what, like why is Tom Calikio telling

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Speaker 2: me about an Appalachian wild onion?

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Speaker 1: But yeah, I mean doing this research, I was kind

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Speaker 1: of shocked myself that I had missed it. I think

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Speaker 1: I don't know for the life of me how this

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Speaker 1: happened in my brain. I think I might have seen

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Speaker 1: them on menus have them even maybe, which makes me

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Speaker 1: sad because after doing this research, I really want them,

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Speaker 1: but also I'm like, maybe I should not. For some reason,

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Speaker 1: I thought they were mushrooms. Something some wires got crossed somewhere.

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Speaker 2: Two different things you that you would forge for were

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Speaker 2: harvest from the wild, I suppose which, whichever way you

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Speaker 2: want to say it, So sure, yeah, I mean you

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Speaker 2: might have had a dish of like mushrooms with ramps.

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Speaker 1: It's true, many things could have happened, but I was certain,

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Speaker 1: I said, with absolute certainty to you, oh the mushrooms. Yeah, yeah, she.

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Speaker 2: Did, y'all.

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Speaker 3: Yeah.

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Speaker 2: I sadly, ten to twelve years ago was right around

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Speaker 2: when I was figuring out that I should not consume aliums,

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Speaker 2: and so sadly I didn't have a chance to have

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Speaker 2: them before I realized this. So I have not had them,

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Speaker 2: and I'm extremely mad about that. Right now, I'm so

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Speaker 2: mad that I can't have aliums because I want to

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Speaker 2: eat these bad I had to look at so many

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Speaker 2: good cooking photos.

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Speaker 1: I'm mad for you, to be honest, that's Hm, I

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Speaker 1: feel bad.

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Speaker 2: You know, it's it's the kind of it's the kind

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Speaker 2: of thing like like, it's not anaphylaxis, so you know,

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Speaker 2: it's just indigestion.

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Speaker 4: So I will probably subject to myself to that at

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Speaker 4: some point just because I'm like, well it's worth it.

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Speaker 1: I don't know, you can set a whole day aside, no, yeah, yeah,

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Speaker 1: just plant it out. Yeah yeah, Well we'll see. Uh

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Speaker 1: So I guess this does bring us to our question.

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Speaker 2: I suppose it does.

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Speaker 1: Yes, Ramps what are they?

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Speaker 2: Well? Ramps are a type of wild onion, a vegetable

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Speaker 2: that grows a small, skinny, white bulb and a few long,

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Speaker 2: broad leaves that are very pungent despite their small size.

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Speaker 2: The scent is like strong garlic, but the flavor, from

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Speaker 2: what I understand, is sweet hot, like an onion, and

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Speaker 2: the leaves are a little bit milder in flavor than

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Speaker 2: the bulbs or stems, but still pull any punchy and

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Speaker 2: have a choe, sort of like a leafy green. They

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Speaker 2: could be used fresh or cooked or preserved by processes

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Speaker 2: like pickling, and are used however you like, using onion

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Speaker 2: type or scallion type produce. Though the leaves are sturdier

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Speaker 2: than scallions, so you know, like chopped into salads or

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Speaker 2: cold dressings, fried up with eggs, or potatoes cooked down

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Speaker 2: into soups or stews or sauces roasted with other vegetables.

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Speaker 2: It's like the It's like someone concentrated and onion into

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Speaker 2: a smaller package. Again, I have not had them, but

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Speaker 2: from what I understand, it's like, you know, you know,

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Speaker 2: if you're mowing the lawn, or maybe just like walking

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Speaker 2: through the grass and it's a sunny spring day and

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Speaker 2: everything is just sweet and green and earthy around you,

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Speaker 2: and then you glance up and the sun strikes you

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Speaker 2: like hot and sharpen your eyes. Eating ramps is like that.

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Speaker 4: Hmm.

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Speaker 1: Yeah. Again. I also, I don't know that I've had them,

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Speaker 1: but I'm pretty sure that I have. But it does

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Speaker 1: feel like a very spring, like concentrated spring, Yeah, which

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Speaker 1: has been present throughout its history. So excited to talk

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Speaker 1: about that, but yes, yes.

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Speaker 2: Yeah, it would. There are sustainable ways to get them.

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Speaker 2: We'll congresate more about this in a moment. Okay, So

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Speaker 2: ramps are part of the Alium genus, along with right

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Speaker 2: onions and leaks and garlic and all of those similarly

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Speaker 2: pungent things. Relatively recently, researchers went ahead and separated what

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Speaker 2: was previously considered two subspecies of ramps into their own

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Speaker 2: separate species, the more common wide leaf type Alium tricocum

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Speaker 2: and the smaller narrow leaf type Alium berdickii. They also

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Speaker 2: have a lot of different names depending on the region,

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Speaker 2: wild leaks, wild garlics, spring onions, ramsons. They're not domesticated.

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Speaker 2: They grow best in their native environment of cool, moist,

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Speaker 2: deciduous forests, where they get lots of cover from like

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Speaker 2: big old trees with shady canopies, which then provide the

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Speaker 2: soil with a lot of nutrition by shedding those leaves

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Speaker 2: once a year. They'll grow in clusters in the forest

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Speaker 2: floor underneath big trees like maples, birch, and oak. In

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Speaker 2: the like eastern to midwestern parts of North America, but

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Speaker 2: especially in Appalachia and around the Great Lakes, ramps are

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Speaker 2: traditionally harvested wild, but specialty farms now produce them too,

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Speaker 2: so Botanically speaking, the main part of the plant is

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Speaker 2: this like narrow, cylindrical to bulbish underground storage unit. From

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Speaker 2: there true roots grow and then in the spring it'll

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Speaker 2: shoot up like one to four long green leaves with

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Speaker 2: usually like white purple stems, and the leaf is sort

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Speaker 2: of spear or spade shaped a little like lily leaves,

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Speaker 2: which makes sense since they're in the same family. They're

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Speaker 2: about like eight inches high and three inches wide that's

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Speaker 2: about twenty by eight centimeters. Those leaves will die back

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Speaker 2: within a couple of weeks, and for this reason, ramps

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Speaker 2: are sometimes referred to as spring ephemerals. All what a

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Speaker 2: lovely phrase that is. Woo So, throughout the warm months,

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Speaker 2: the plant will build up that storage bulb of sugars

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Speaker 2: and water and other stuff to help it last through

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Speaker 2: the winter and build up the energy to flower. After

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Speaker 2: a few years of this, after the leaves die back,

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Speaker 2: it'll send up a single tall flower stock that looks

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Speaker 2: like a wee misshapen little head of garlic, and will

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Speaker 2: then bloom with a cluster of tiny white green flowers.

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Speaker 2: If pollinated, they'll produce these tiny, round, shiny black seeds.

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Speaker 2: Ramps do often grow in clusters because a the seeds

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Speaker 2: aren't really spread by animals. They more often just grow

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Speaker 2: when and where they fall from the mother plant. Though

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Speaker 2: they are sturdy little things, so sometimes it takes like

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Speaker 2: a couple of years for them to germinate, and b

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Speaker 2: the plants can shoot off new roots and bulbs laterally

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Speaker 2: through the ground. A new plant isn't going to reach

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Speaker 2: a size worth harvesting for about five to seven years.

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Speaker 2: And because they take so long to grow and flower

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Speaker 2: and produce seeds, and because the root systems are often interconnected,

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Speaker 2: it's considered better for the plants to only harvest those

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Speaker 2: leaves and to leave the underground bits underground if you're

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Speaker 2: foraging in the wild. And this whole thing is super

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Speaker 2: interesting to me because it's just this case of like

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Speaker 2: a plant that's had very little human intervention over the millennia,

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Speaker 2: so like you can kind of see what edible plants

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Speaker 2: are like when we haven't selected for the traits that

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Speaker 2: make them easier and more worthwhile to deal with.

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Speaker 1: Oh that is interesting.

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Speaker 2: Yeah.

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Speaker 1: Yeah.

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Speaker 2: Normally, you know, we're like, oh yeah, like once every

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Speaker 2: seven years, no no, no, let's yeah, right, like every

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Speaker 2: other year at the most. Let's speed this along. I'm hungry. Yeah,

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Speaker 2: uh so.

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Speaker 5: Yeah.

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Speaker 2: The leaves are more tender than leaks, but like sturdier

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Speaker 2: than most other onion greens, so they can stand up

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Speaker 2: to being sauteed or stir fried. The whole plant gets

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Speaker 2: milder when it's cooked, but some people prefer them wraw.

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Speaker 2: And yeah, you can use the strongly flavored juicy white

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Speaker 2: bit as you would garlic or onion or shallot, and

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Speaker 2: the also strong greens as you'd use green onions or

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Speaker 2: leaks or like like spinach, if spinach had a flavor.

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Speaker 2: I kept reading about like fresh caught trout being stuffed

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Speaker 2: with ramps and then grilled.

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Speaker 5: Mm hmm, oh I wanted so badly. Yep, yep, that's

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Speaker 5: the boat we're in.

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Speaker 1: Well, what about the nutrition on their own?

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Speaker 2: Ramps are pretty good for you. I mean, if you've

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Speaker 2: sauteed them in pork fat or breaded and deep fried them,

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Speaker 2: then that's a different that's a different kind of thing.

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Speaker 2: Oh that sounds real good. But yeah, yeah, I you

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Speaker 2: know that. You know, it's it's parham with some some

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Speaker 2: fat to to help fill you up, protein to help

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Speaker 2: keep you going.

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Speaker 1: Yeah, yeah, yeah. I did read some interesting articles that

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Speaker 1: were debating about whether or not ramps should be the

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Speaker 1: main course or the side dish, and it was, it was,

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Speaker 1: it was fascinating. Yeah, yeah, we might touch on that

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Speaker 1: more in the history section, but first we do have

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Speaker 1: some numbers for you, and a lot of them involve festivals.

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Speaker 2: Yes, there are so many ramp festivals in areas where

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Speaker 2: they grow all right. One West Virginia website from the

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Speaker 2: early like twenty teen's collected info about fifty three of

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Speaker 2: them throughout like the Apple Aches alone. One in Richwood,

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Speaker 2: West Virginia, the proclaimed ramp capital of the world, has

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Speaker 2: a Feast of the Ramson every April that just celebrated

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Speaker 2: its eighty fifth year, started in nineteen thirty seven. The

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Speaker 2: menu from a few years back Ramps the Little Stinkers

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Speaker 2: will be served with ham, bacon, fried potatoes, brown beans,

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Speaker 2: cornbread and drink sasas fresh tea, coffee and cold drink.

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Speaker 2: Apparently about two thousand people attend every year.

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Speaker 4: Look delighted, I know, the little stinkers. The little stinkers

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Speaker 4: loved that so good. Here's the menu from another one

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Speaker 4: in Graysville, West Virginia. Ramp soup, fried potatoes, soup, beans, ham,

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Speaker 4: scrambled eggs, hot dogs, dessert, and raw ramps. All menu

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Speaker 4: items can be cooked with or without the ramps.

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Speaker 1: All menu items.

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Speaker 2: I love that. Love that, I really loved some of

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Speaker 2: the some of the like puns or terms that some

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Speaker 2: of these festivals had, like ramp tramp or ramp up,

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Speaker 2: love it, love it And apparently during ramp season, some

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Speaker 2: local dentist's offices will put up signs asking patients to

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Speaker 2: reschedule if they've been indulging.

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Speaker 5: Wow, oh.

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Speaker 2: Yeah, I've read that, Like like, you know, when ramp

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Speaker 2: season is on, because the whole town smells like onion.

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Speaker 1: Wow. Oh my gosh. This is Oh I'm going to

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Speaker 1: torment my friend about this. This is her nightmare. She

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Speaker 1: does not like onions smell.

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Speaker 2: Oh wow, she.

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Speaker 1: Comments Lauren on a subrededit about people who hate onions,

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Speaker 1: and a couple of years ago it got infiltrated by

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Speaker 1: people who liked. Oh no, I laughed so hard at her.

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Speaker 1: So I can imagine if I sit or to one

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Speaker 1: of these places. She also worked in dentistry, Oh my gosh,

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Speaker 1: she would be not happy.

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Speaker 2: Oh I love that. I mean I shouldn't. It's it's

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Speaker 2: luckily onions and garlic and stuff don't smell bad to

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Speaker 2: me like some other things like bell pepper smell like

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Speaker 2: poison to me. But sometimes if I'm cooking, I'll like,

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Speaker 2: like just just uh, what's it called?

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Speaker 1: Bro stuff?

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Speaker 2: Like I had a garlic for my friends who can partake,

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Speaker 2: and it makes the kitchen smell so good. Anyway, anyway, ramps, Yeah,

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Speaker 2: well another little set of numbers for you. Ramps will

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Speaker 2: fetch prices of like twenty to thirty bucks a pound

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Speaker 2: at market, and that's been the case for the last

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Speaker 2: like decade or so before which they were much cheaper

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Speaker 2: because they were really only available in like, very particular places.

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Speaker 2: There are laws now in a lot of places where

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Speaker 2: ramps grow against harvesting them from public lands for commercial

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Speaker 2: sale or like the amount that you can harvest at

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Speaker 2: a given time. The US National Park Service does warn

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Speaker 2: that illegal harvesting of things like ramps from their lands

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Speaker 2: could could get you maximum sentences of six months of

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Speaker 2: jail time and a five thousand dollars fine.

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Speaker 1: Yeah, which is wild when you think about it. Yep.

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Speaker 1: And that is in part due to their meteoric rise

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Speaker 1: in recent years, which we will talk about when we

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Speaker 1: get into the history. But first we're going to take

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Speaker 1: a quick break for a word from our sponsor, and

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Speaker 1: we're back. Thank you sponsoring, Yes, thank you. Okay, So,

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Speaker 1: Indigenous peoples in North America have a long history of

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Speaker 1: harvesting and consuming ramps in a variety of ways. The

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Speaker 1: Cherokee boiled our fried them, the Iroquois ate them, sprinkled

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Speaker 1: with salt and pepper, and the Ojibwe and Menominee preserved

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Speaker 1: parts of them to be consumed throughout the year. But

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Speaker 1: as we've been kind of saying, their appearance in spring

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Speaker 1: was a cause for celebration. It was something people liked

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Speaker 1: to mark and often in maybe a festival form, and

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Speaker 1: it was a welcome difference from dried and preserved foods

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Speaker 1: that people had been eating throughout the winter. Here was

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Speaker 1: this kind of announcement, Yeah, of spring, and it's very fresh.

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Speaker 2: Yeah. They were often like kind of like the first

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Speaker 2: green thing to pop up, the first edible green thing

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Speaker 2: to pop up in the spring in some of these areas.

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Speaker 1: So yeah, and I can imagine like, oh, I get

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Speaker 1: to add this to my meat now or whatever. It's

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Speaker 1: just a very timely, very flavorful thing. And because they

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Speaker 1: do ramps do appear in spring, they've long had an

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Speaker 1: association of being kind of medicinal, almost a tonic where

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Speaker 1: they grow. Rams were used to treat all kinds of things,

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Speaker 1: but also they were just generally viewed as good for

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Speaker 1: you and your health. Again, I think in context too,

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Speaker 1: this is what we've been eating all winter. Here's a

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Speaker 1: new thing. Yeah. Yeah. Allegedly a local indigenous word for

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Speaker 1: dense ramp colonies is how Chicago got its name.

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Speaker 2: Yeah. The Patawatami Kickapoo peoples around Lake Michigan had this

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Speaker 2: term that I don't know how to pronounce, but it

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Speaker 2: looks like chocko Chicago or something like that. Yeah, But

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Speaker 2: at any rate, the French sort of mangled that term,

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Speaker 2: and that's how we wound up with Chicago.

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Speaker 1: Again. I did not know that. Wow. Which yeah, speaking

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Speaker 1: of As Europeans colonized these areas where ramps grow, they

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Speaker 1: got turned onto them too. In nineteen thirty, jumping ahead,

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Speaker 1: a West Virginia man was labeled the King of ramps

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Speaker 1: due to his prowess and speed in harvesting them. Yeah,

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Speaker 1: and due to their importance in Appalachian towns and the

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Speaker 1: fact that they only grow for a short period of

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Speaker 1: time in the spring. Spring festivals around ramps or ramp

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Speaker 1: dinners started popping up in many of these towns, and

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Speaker 1: in some cases, the funds raised by these dinners helped

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Speaker 1: them build the town, like they were using them to

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Speaker 1: help build infrastructure, which is fascinating to me.

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Speaker 2: Yeah.

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Speaker 1: Yeah.

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Speaker 2: Those two subspecies, meanwhile, were first reported in nineteen forty six,

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Speaker 2: based partially on some correspondence between famed botanist Asa Gray

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Speaker 2: and this enthusiast J. H. Burdick, who had collected a

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Speaker 2: sample in eighteen seventy seven. The variant was named after

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Speaker 2: Burdick bertickie I a few years later, and then they

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Speaker 2: were given their own species taxonomy in nineteen seventy nine.

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Speaker 1: Okay, but if you're like me, and maybe you've been

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Speaker 1: a little perplexed by this topic, how did ramps go

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Speaker 1: from something that was so specific and localized to this

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Speaker 1: huge trendy thing that got national attention which has befuddled

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Speaker 1: and outright frustrated those that grew up with it, and

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Speaker 1: also a lot of our interviews I read they're also

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Speaker 1: they were reminiscing about negative stereotypes about Appalachian food and annoyed.

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Speaker 2: That people are going, like, oh, I like that now though, yeah, exactly.

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Speaker 1: Well, one name that often comes up in the conversation,

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Speaker 1: especially in terms of New York, where I understand ramps

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Speaker 1: are huge, is farmer Rick Bishop. He is the proprietor

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Speaker 1: of Mountain Sweetberry Farm, which is located in upstate New York,

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Speaker 1: and he has a stand in Manhattan's popular farmers Market,

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Speaker 1: Union Square Green Market. He is most well known for

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Speaker 1: the food that he forages in the Catskills, including ramps,

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Speaker 1: and his ramps have made their way into dishes at

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Speaker 1: some of the most upscale restaurants in New York City,

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Speaker 1: like per Se and Grammercy. Tavern Media will report on

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Speaker 1: when his ramps have arrived at his stand. YEP. According

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Speaker 1: to grub Street, ramps had really solidified themselves as part

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Speaker 1: of New York restaurant culture by nineteen ninety six, when

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Speaker 1: ramps had become mainstays on some popular dishes at well

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Speaker 1: known restaurants, and you can look up examples. This is

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Speaker 1: way earlier than I thought, because again I don't know

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Speaker 1: how I missed.

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Speaker 2: Yeah, yeah, the mid nineties was when laws constraining wild

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Speaker 2: harvest started popping up. Prior to that, right, you pretty

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Speaker 2: much had to go collect ramps yourself or buy them

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Speaker 2: at a local roadside stand from someone who had But yeah,

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Speaker 2: this is when they were really gaining wider recognition and

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Speaker 2: interest and At the same time, the Internet stepped in

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Speaker 2: and changed to the way that we buy things.

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Speaker 1: So yes.

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Speaker 2: In nineteen ninety nine, Quebec authorities seized some four hundred

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Speaker 2: and forty four thousand bulbs from poachers from ramp poachers

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Speaker 2: and replanted.

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Speaker 1: Them wow.

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Speaker 2: Yep. In two thousand and four, PBS produced documentary called

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Speaker 2: King of Stink Appalachian ramp Festivals. If go check that

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Speaker 2: one out if you would like to learn more about.

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Speaker 1: Some of these festivals. Yes, yes, and their popularity has

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Speaker 1: only grown since the nineties when they were first getting

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Speaker 1: this exposure. In recent years, ramps have exploded as a

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Speaker 1: quote trendy food item, to the point that in twenty

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Speaker 1: twenty one, a TikTok video about trying to find them

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Speaker 1: at markets went viral in New York. I believe. Yeah,

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Speaker 1: there are a couple of reasons for this. I do

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Speaker 1: think the main one is exclusivity. They are foraged wildly,

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Speaker 1: only in specific areas, and during one season. It's kind

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Speaker 1: of a short part of the season too.

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Speaker 2: It's really only like a couple of weeks that those

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Speaker 2: leaves are.

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Speaker 1: Up, so yeah, yeah. Another thing I think is that

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Speaker 1: they've become somewhat of a status symbol amongst a certain

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Speaker 1: group of people. Many of these groups of people in cities,

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Speaker 1: they are on the menus at nice restaurants, knowing what

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Speaker 1: they are and when they are available as a marker

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Speaker 1: that you are a foody outside of communities that have

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Speaker 1: been eating them forever. So it's like I'm in the

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Speaker 1: know about this.

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Speaker 6: Yeah, yes, I guess alongside that is that they are

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Speaker 6: again new in heavy quotes to a lot of people

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Speaker 6: that have never had them before, and now we see

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Speaker 6: people cooking with them or eating them on TV or

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Speaker 6: on social media.

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Speaker 1: There's a lot more exposure. As you said, So I

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Speaker 1: feel like that means you see this TikTok video, they're

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Speaker 1: trying so hard to get ramps. Oh, I want them to.

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Speaker 1: Another thing I would say is that it probably has

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Speaker 1: to do with the movement around eating forge foods, fresh

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Speaker 1: foods that has been romanticized in a lot of cases. Yeah,

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Speaker 1: and a lot of chefs did say that it builds

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Speaker 1: excitement for all of the new spring produce. So it

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Speaker 1: people are excited about it. I get what they're excited

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Speaker 1: about it, sure, yes, but that has caused a lot

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Speaker 1: of problems when you don't ask questions beyond. I just

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Speaker 1: want to try this thing. As the popularity of ramps

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Speaker 1: has grown outside of the communities that have long harvested them,

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Speaker 1: so have concerns about overharvesting, even at the high price

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Speaker 1: tag that you might find in cities. There are also

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Speaker 1: concerns that the money isn't getting back to the people

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Speaker 1: that harvest them, and isn't doing enough to slow over harvesting.

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Speaker 1: So yes, going back to Quebec, there was the study

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Speaker 1: that found that there was the vulnerability of this plant

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Speaker 1: that was really concerning. So Quebec banned the sale of

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Speaker 1: ramps in nineteen ninety five, instituting a minimum fine of

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Speaker 1: five hundred dollars for being caught with fifty or more ramps,

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Speaker 1: and that did lead to a black market for ramps

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Speaker 1: in that area.

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Speaker 2: Yeah, I probably should have just put that note right here,

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Speaker 2: but yeah, four hundred and forty four thousand ramp bulbs

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Speaker 2: seized in nineteen ninety nine.

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Speaker 1: Yep, yep. For many years also, ramps were one of

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Speaker 1: the few plants people were permitted to recreationally harvest in

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Speaker 1: national parks because of their cultural roots, importance, and history.

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Speaker 1: But it got out of hand, causing the Great Smoky

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Speaker 1: Mountains National Park in North Carolina and Tennessee to ban

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Speaker 1: this practice in two thousand and two, which yeah, yeh

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Speaker 1: led to poaching, poaching of ramps. There are reports of

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Speaker 1: people trying to leave with bags and bags of ramps. Yeah.

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Speaker 1: And one problem with bands like this is that the

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Speaker 1: local indigenous peoples have long harvested from these areas, and

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Speaker 1: not just for food, but for long held medicinal, spiritual,

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Speaker 1: and cultural practices. Some bands have since been reversed in

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Speaker 1: part because of this, but it illustrates a larger part

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Speaker 1: of the problem at play here.

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Speaker 2: Yeah.

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Speaker 1: I also wanted to note because I read I read

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Speaker 1: in a couple of places many indigenous people I've spoken

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Speaker 1: about strongly disliking the term forager due to a violent

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Speaker 1: and aggressive pass around land ownership and lack of regard, care,

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Speaker 1: or knowledge for the land and the plants, and prefer

400
00:25:50,160 --> 00:25:52,560
Speaker 1: the term gathers instead. So just a note on that.

401
00:25:52,600 --> 00:25:58,280
Speaker 2: Yeah, gathers or or harvests, I think, yeah, yes, all right.

402
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Speaker 1: So too mitigate the negative effects of over harvesting, including

403
00:26:03,280 --> 00:26:06,560
Speaker 1: the impact to food ways and communities hundreds and hundreds

404
00:26:06,600 --> 00:26:10,360
Speaker 1: of years old. There have been attempts at ramp farming,

405
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Speaker 1: but none have really gone anywhere yet for and I

406
00:26:13,240 --> 00:26:15,960
Speaker 1: read there's like a couple things that are showing promise.

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Speaker 2: Yeah yeah, I mean unfortunately again, right, Like, they have

408
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Speaker 2: this really specific type of biome that is like old

409
00:26:23,280 --> 00:26:28,280
Speaker 2: hardwood forests, and it's a little bit difficult to get

410
00:26:28,280 --> 00:26:31,080
Speaker 2: them to grow in other environments. There are some growing

411
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Speaker 2: guides online. I really want to plant ramps now I

412
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Speaker 2: can't even eat the things I really want to plant.

413
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Speaker 1: Some please do for me.

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Speaker 2: Yeah, I'll let you know in like ten years when they're.

415
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Speaker 1: Ready to eat. I all be waiting.

416
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Speaker 2: Anyway.

417
00:26:47,760 --> 00:26:53,200
Speaker 1: Yeah. Yes. There's also been pushes at education around harvesting

418
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Speaker 1: and regulations around sustainable harvesting. The Cherokee, for instance, recommend

419
00:26:59,000 --> 00:27:01,879
Speaker 1: cutting off the top the plant as opposed to pulling

420
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Speaker 1: the whole thing out. Bishop himself, who again is sort

421
00:27:07,160 --> 00:27:12,080
Speaker 1: of credited with this New York ramp scene, claims he

422
00:27:12,119 --> 00:27:14,960
Speaker 1: doesn't harvest from the same spot for five years and

423
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Speaker 1: rotates where he harvests from so plants can recover. So

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Speaker 1: it's one of those things that's frustrating because it's like

425
00:27:24,560 --> 00:27:27,200
Speaker 1: a lot of people just aren't doing their their part.

426
00:27:27,480 --> 00:27:29,119
Speaker 1: They just see something.

427
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Speaker 2: And they're excited about it and they go yeah.

428
00:27:31,119 --> 00:27:33,000
Speaker 1: Yeah, or that they can make money off of it,

429
00:27:33,560 --> 00:27:37,240
Speaker 1: and again, I totally get it. I've done things like

430
00:27:37,280 --> 00:27:39,080
Speaker 1: this before where I was just like, I want that

431
00:27:39,119 --> 00:27:42,119
Speaker 1: on a menu. I haven't given it another thought that

432
00:27:42,240 --> 00:27:45,200
Speaker 1: I want it on the menu. But it is caused

433
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Speaker 1: such it's not been great for the ramps. Are people

434
00:27:50,000 --> 00:27:52,679
Speaker 1: who have been enjoying them, are using them for years

435
00:27:52,720 --> 00:27:55,800
Speaker 1: and years and years. So it is important to know

436
00:27:55,880 --> 00:27:58,080
Speaker 1: these things, and I think, like, you know, there are

437
00:27:58,800 --> 00:28:00,920
Speaker 1: sustainable ways to enjoy them, as you said.

438
00:28:00,880 --> 00:28:06,960
Speaker 2: Absolutely, yeah, you know, like if you it's I you know,

439
00:28:07,960 --> 00:28:10,280
Speaker 2: if you see them on a menu at a restaurant

440
00:28:10,320 --> 00:28:14,920
Speaker 2: and it doesn't mention how they were obtained, you can

441
00:28:14,960 --> 00:28:20,159
Speaker 2: always ask your server and if they were farmed or

442
00:28:20,640 --> 00:28:22,960
Speaker 2: harvested sustainably, then they should be able to give you

443
00:28:22,960 --> 00:28:28,120
Speaker 2: that information. And yeah, yeah, you know, right right. It's

444
00:28:28,600 --> 00:28:30,320
Speaker 2: it really does go back to to like to like

445
00:28:30,320 --> 00:28:35,000
Speaker 2: a respect for the land and for the other people

446
00:28:35,200 --> 00:28:38,480
Speaker 2: who you share it with, and for the lives of

447
00:28:38,520 --> 00:28:42,000
Speaker 2: these plants themselves, because they do gross so slowly and

448
00:28:42,040 --> 00:28:45,280
Speaker 2: it takes so long to get a good patch really going,

449
00:28:45,440 --> 00:28:48,480
Speaker 2: and even harvesting a little bit from a patch, can

450
00:28:48,560 --> 00:28:51,800
Speaker 2: damage it for or not, can set it back, you know,

451
00:28:51,920 --> 00:28:54,840
Speaker 2: like like ten or twenty years.

452
00:28:55,760 --> 00:28:59,720
Speaker 1: Yeah. Yeah, that's one of the things I read. I

453
00:28:59,800 --> 00:29:03,080
Speaker 1: think it was from a very frustrated park ranger. He

454
00:29:03,240 --> 00:29:05,480
Speaker 1: was like, I know, it looks like you only took

455
00:29:05,480 --> 00:29:07,800
Speaker 1: a little but you're hurting all the roofs.

456
00:29:07,560 --> 00:29:09,640
Speaker 2: Underneath, right exactly.

457
00:29:09,800 --> 00:29:15,360
Speaker 1: Yeah, so yeah, and so it's yeah, it's just one

458
00:29:15,400 --> 00:29:19,400
Speaker 1: of those things where it is kind of comical to

459
00:29:19,440 --> 00:29:22,760
Speaker 1: me that it's such an almost trendy like look so

460
00:29:22,920 --> 00:29:25,600
Speaker 1: fresh and let me get it, and but you're not

461
00:29:25,720 --> 00:29:29,760
Speaker 1: doing the part of the land, like taking care of

462
00:29:29,840 --> 00:29:34,560
Speaker 1: it that you seem to be so into. Again, this

463
00:29:34,640 --> 00:29:36,640
Speaker 1: is a certain subset of people I'm speaking about.

464
00:29:36,960 --> 00:29:41,600
Speaker 2: Sure, yeah, yeah, yeah, yeah, it's uh, it's just it's

465
00:29:41,600 --> 00:29:42,760
Speaker 2: just more complicated than that.

466
00:29:43,480 --> 00:29:47,800
Speaker 1: Yeah, absolutely, absolutely, Well, listeners, we would love to hear

467
00:29:47,920 --> 00:29:50,640
Speaker 1: if you've been to one of these festivals. Oh yes,

468
00:29:51,040 --> 00:29:56,120
Speaker 1: you have gone to a ramp dinner. I need to

469
00:29:56,160 --> 00:29:56,680
Speaker 1: know about it.

470
00:29:57,040 --> 00:29:58,960
Speaker 2: I need to know about every single dish you had,

471
00:29:59,040 --> 00:30:00,880
Speaker 2: how it was prepared. If you've had ramps at a

472
00:30:00,880 --> 00:30:04,760
Speaker 2: fancy restaurant, I want to hear about those two. If

473
00:30:04,800 --> 00:30:10,240
Speaker 2: you've gone ramp collecting. Ah heck, yes, we need to

474
00:30:10,280 --> 00:30:14,080
Speaker 2: know all of it. Yes, yes, so please let us know.

475
00:30:15,000 --> 00:30:17,280
Speaker 2: But that is what we have to say about ramps

476
00:30:17,400 --> 00:30:17,840
Speaker 2: for now.

477
00:30:18,120 --> 00:30:18,440
Speaker 1: It is.

478
00:30:18,760 --> 00:30:20,760
Speaker 2: We do already have some listener mail for you though,

479
00:30:20,800 --> 00:30:22,239
Speaker 2: and we are going to get into that as soon

480
00:30:22,240 --> 00:30:24,360
Speaker 2: as we get back from one more quick breakforward from

481
00:30:24,360 --> 00:30:25,040
Speaker 2: our sponsors.

482
00:30:34,400 --> 00:30:37,360
Speaker 1: And we're back. Thank you sponsors, Yes, thank you, and

483
00:30:37,400 --> 00:30:48,120
Speaker 1: we're back with listeners. Beautiful spring put in the face. Yeah,

484
00:30:48,240 --> 00:30:49,960
Speaker 1: that is what spring is like if you think about it,

485
00:30:50,040 --> 00:30:53,640
Speaker 1: especially if you have like a pollen. Oh yeah, Spring

486
00:30:53,680 --> 00:30:54,680
Speaker 1: announces itself.

487
00:30:54,920 --> 00:31:01,840
Speaker 2: Yeah, like hey here, I am right here. Where are you?

488
00:31:02,840 --> 00:31:06,440
Speaker 1: I'm gonna make you spees cry and it's gonna be great.

489
00:31:07,320 --> 00:31:08,760
Speaker 2: Don't you love flowers?

490
00:31:08,920 --> 00:31:18,920
Speaker 1: They hate you. You gotta like it, you gotta respect it. Okay,

491
00:31:19,080 --> 00:31:26,240
Speaker 1: So we have another Mountain Dew mister mail, Jacob Road.

492
00:31:27,280 --> 00:31:29,440
Speaker 1: I was listening to your recent Mountain Dew episode and

493
00:31:29,480 --> 00:31:32,960
Speaker 1: you mentioned how they marketed that barefoot feeling to urban

494
00:31:33,040 --> 00:31:36,320
Speaker 1: youth after getting away from the hillbilly vibe slash marketing.

495
00:31:36,680 --> 00:31:39,520
Speaker 1: It could be that PEPSI was again following pop culture

496
00:31:39,560 --> 00:31:43,280
Speaker 1: trends with a toes in the sand message with beach

497
00:31:43,440 --> 00:31:47,520
Speaker 1: slash surfing culture that also had a wave of popularity

498
00:31:47,560 --> 00:31:50,200
Speaker 1: around the same time. Not saying this is the case

499
00:31:50,240 --> 00:31:54,040
Speaker 1: for sure, just a possibility. Thank you both for all

500
00:31:54,080 --> 00:31:56,800
Speaker 1: you do in the education and entertainment you provide from

501
00:31:56,840 --> 00:31:59,520
Speaker 1: one D and D player to another. I give you

502
00:31:59,640 --> 00:32:05,040
Speaker 1: perm to roll initiative at advantage when you next played. Well, Jacob,

503
00:32:05,080 --> 00:32:12,200
Speaker 1: as the DM, I deny this certainly, not never.

504
00:32:12,440 --> 00:32:14,280
Speaker 2: What if you get to roll.

505
00:32:15,920 --> 00:32:19,160
Speaker 1: And you you gonna be in trouble at advantage. You're

506
00:32:19,200 --> 00:32:21,800
Speaker 1: going to be fighting a very dangerous folly next time

507
00:32:21,840 --> 00:32:22,280
Speaker 1: we play.

508
00:32:22,520 --> 00:32:24,640
Speaker 4: So you're right where we're like heading into like our

509
00:32:24,640 --> 00:32:31,000
Speaker 4: final boss fight kind of sort of one of them anyway, Yeah, yeah, geez,

510
00:32:31,600 --> 00:32:32,080
Speaker 4: I don't know.

511
00:32:33,000 --> 00:32:37,920
Speaker 1: I will say Jacob did send a beautiful image of

512
00:32:37,960 --> 00:32:43,560
Speaker 1: a mini like a miniature Dungeons and Dragons, and it

513
00:32:43,600 --> 00:32:49,680
Speaker 1: is wonderful. It's like a almost Elvis.

514
00:32:50,480 --> 00:32:56,920
Speaker 2: Elvis, el punk an Elvis or perhaps a a like

515
00:32:58,000 --> 00:33:01,920
Speaker 2: rock and roll Ye, no, like not just a rock gnome,

516
00:33:02,080 --> 00:33:03,120
Speaker 2: like a rock and roll gnome.

517
00:33:03,640 --> 00:33:06,080
Speaker 1: M Oh, I bet it is that, because that's a

518
00:33:06,120 --> 00:33:09,680
Speaker 1: great Oh. I bet you're right. But it's got there's

519
00:33:09,680 --> 00:33:13,880
Speaker 1: a guitar, there's a drink, minister of some sort.

520
00:33:14,080 --> 00:33:18,840
Speaker 2: Yeah, it's great, beautiful, I love it, beautiful, I love.

521
00:33:18,800 --> 00:33:21,480
Speaker 1: It, and I think you're you're probably onto something. I've

522
00:33:21,560 --> 00:33:24,880
Speaker 1: never really thought about that, but that because I feel

523
00:33:24,920 --> 00:33:27,720
Speaker 1: like that surf culture came back around in the nineties

524
00:33:27,800 --> 00:33:33,520
Speaker 1: pretty hard. Oh yeah, y'all. Yeah, it was intense. It

525
00:33:33,560 --> 00:33:38,760
Speaker 1: was really intense. But that's a good point, especially when

526
00:33:38,760 --> 00:33:40,840
Speaker 1: I think about a lot of times I feel brands

527
00:33:40,840 --> 00:33:45,000
Speaker 1: are just always trying to one up. Oh you're doing this,

528
00:33:45,760 --> 00:33:48,480
Speaker 1: I can do it better over here sharing this, So

529
00:33:49,360 --> 00:33:50,640
Speaker 1: I think I think you're onto something.

530
00:33:51,000 --> 00:33:57,760
Speaker 2: Yeah, yeah, Tom wrote, I hope this finds you both well.

531
00:33:57,920 --> 00:34:00,000
Speaker 2: I'm finally going to try writing one of the emails

532
00:34:00,080 --> 00:34:02,160
Speaker 2: I do in my head while listening to your episodes.

533
00:34:02,640 --> 00:34:05,000
Speaker 2: Not quickly enough to limit it to just one episode though.

534
00:34:05,080 --> 00:34:05,400
Speaker 1: Okay.

535
00:34:05,440 --> 00:34:08,919
Speaker 2: First, carrot cake, without a doubt, my favorite kind of cake.

536
00:34:09,160 --> 00:34:11,560
Speaker 2: I prefer it as a sheet cake, but have certainly

537
00:34:11,600 --> 00:34:13,800
Speaker 2: never turned up my nose at a layer cake version.

538
00:34:14,239 --> 00:34:16,640
Speaker 2: I found that people tend to overdo the cream cheese

539
00:34:16,680 --> 00:34:19,080
Speaker 2: in between the layers. It is possible to have too

540
00:34:19,120 --> 00:34:23,080
Speaker 2: much of a good thing. Second, mountain dew. I drink

541
00:34:23,160 --> 00:34:26,760
Speaker 2: too much mountain dew it's all diet or no sugar varieties,

542
00:34:26,760 --> 00:34:30,040
Speaker 2: so I avoid those problems, but still too much. Code

543
00:34:30,040 --> 00:34:32,120
Speaker 2: Red was my favorite flavor, but I've never seen it

544
00:34:32,160 --> 00:34:34,400
Speaker 2: as diet, so I gave it up. It's supposed to

545
00:34:34,400 --> 00:34:36,440
Speaker 2: be around, but I've never seen it. Some of the

546
00:34:36,440 --> 00:34:40,320
Speaker 2: flavors are available in no sugar, including Baja Blast and Spark.

547
00:34:40,520 --> 00:34:43,080
Speaker 2: They're okay for a change, but I'm old and set

548
00:34:43,120 --> 00:34:46,640
Speaker 2: in my ways. Third not really about an episode, rather

549
00:34:46,680 --> 00:34:49,759
Speaker 2: a commercial. Y'all have been running a Delta commercial about

550
00:34:49,800 --> 00:34:52,920
Speaker 2: traveling for food. Have you considered doing that for groups?

551
00:34:53,200 --> 00:34:57,279
Speaker 2: Your compatriots, Miss Fry and Wilson host tours where they

552
00:34:57,320 --> 00:35:00,640
Speaker 2: tore historical places and sample local foods. You could host

553
00:35:00,719 --> 00:35:04,400
Speaker 2: tours sampling various local cuisines with some sight seeing between meals.

554
00:35:04,680 --> 00:35:06,800
Speaker 2: You wouldn't have to start with Italy or Japan. You

555
00:35:06,840 --> 00:35:08,960
Speaker 2: could spend a few days in New Orleans or Chicago

556
00:35:09,120 --> 00:35:13,640
Speaker 2: or Quebec do Hawaiian foods, then contrast various Caribbean cuisines

557
00:35:14,000 --> 00:35:16,799
Speaker 2: work your way up to overseas trips. People live to

558
00:35:16,880 --> 00:35:17,640
Speaker 2: travel and eat.

559
00:35:19,520 --> 00:35:26,759
Speaker 1: Hmmm, well, I will say this is definitely something we've discussed.

560
00:35:27,160 --> 00:35:32,319
Speaker 2: Oh yeah, yeah, And there's an opportunity that may or

561
00:35:32,320 --> 00:35:38,920
Speaker 2: may not come to fruition with this company that iHeartRadio

562
00:35:39,360 --> 00:35:44,520
Speaker 2: sometimes pairs with to do cruises, that you can really

563
00:35:44,920 --> 00:35:47,480
Speaker 2: mold to whatever your interests are. And of course in

564
00:35:47,520 --> 00:35:49,439
Speaker 2: our case it would be like what can we eat here?

565
00:35:50,000 --> 00:35:51,799
Speaker 2: Can it be everything? Thank you?

566
00:35:53,920 --> 00:35:54,360
Speaker 1: Yes?

567
00:35:55,440 --> 00:35:59,080
Speaker 2: So that so that's maybe on the horizon. We'll let

568
00:35:59,120 --> 00:36:01,200
Speaker 2: y'all know. We believe me, you will be sick of

569
00:36:01,239 --> 00:36:04,360
Speaker 2: hearing about it. Yes, it actually occurs.

570
00:36:05,360 --> 00:36:08,239
Speaker 1: Yes, But that being said, you know, if you're like

571
00:36:08,320 --> 00:36:11,520
Speaker 1: me and you just sometimes I just look up things, yeah,

572
00:36:11,800 --> 00:36:13,919
Speaker 1: even though I know I'll never go. Yeah, but if

573
00:36:14,000 --> 00:36:18,920
Speaker 1: because again this is only in talks, no firm details

574
00:36:18,960 --> 00:36:22,360
Speaker 1: yet at all, but if you would like to suggest

575
00:36:22,440 --> 00:36:25,840
Speaker 1: where we might could go, yeah, I could write in

576
00:36:25,920 --> 00:36:29,600
Speaker 1: about that. Oh my goodness, please do yes, please do.

577
00:36:32,680 --> 00:36:35,080
Speaker 3: Also I meant to I don't want to like rat

578
00:36:35,160 --> 00:36:37,640
Speaker 3: you out, lord, but I meant to tell the listeners

579
00:36:38,239 --> 00:36:40,960
Speaker 3: after we did our Mountain Dew episode, you went and

580
00:36:40,960 --> 00:36:44,160
Speaker 3: got yourself a BA blast?

581
00:36:44,280 --> 00:36:46,600
Speaker 1: Is this true? It is? It is?

582
00:36:46,719 --> 00:36:50,719
Speaker 4: I definitely like late night, ordered Taco Bell that night

583
00:36:51,000 --> 00:36:55,440
Speaker 4: and got myself a no sugar Baja Blast, and it

584
00:36:55,560 --> 00:36:57,920
Speaker 4: was refreshing and delightful.

585
00:36:59,360 --> 00:37:02,520
Speaker 1: The crazy even quite a large too strong.

586
00:37:03,080 --> 00:37:07,040
Speaker 2: It was gigantic, Yeah it was. I mean that's the

587
00:37:07,080 --> 00:37:08,120
Speaker 2: size apparently.

588
00:37:08,840 --> 00:37:13,680
Speaker 1: Yes, when you get a bob blast, you must it's

589
00:37:13,680 --> 00:37:14,240
Speaker 1: a blast.

590
00:37:14,400 --> 00:37:17,480
Speaker 2: Come on, Yes, you can't have a six hounds blast.

591
00:37:18,280 --> 00:37:21,400
Speaker 1: Yeah, I'm glad. It was a good experience. Lovely. It

592
00:37:21,480 --> 00:37:21,920
Speaker 1: was lovely.

593
00:37:25,800 --> 00:37:28,720
Speaker 2: Uh And I and I do respect that about about

594
00:37:28,840 --> 00:37:34,640
Speaker 2: the wanting to limit your frosting exposure. I'm picky about

595
00:37:34,680 --> 00:37:36,680
Speaker 2: my level of frosting, like I want a little bit

596
00:37:36,719 --> 00:37:39,480
Speaker 2: with every bite. But I agree that a layer cake

597
00:37:39,520 --> 00:37:41,880
Speaker 2: can get intense with the frosting situation.

598
00:37:43,920 --> 00:37:49,319
Speaker 1: Yeah, I think because frosting can be so sweet. Oh

599
00:37:49,400 --> 00:37:54,120
Speaker 1: yeah that you. I prefer a much more balanced me too. Yeah,

600
00:37:54,200 --> 00:37:59,160
Speaker 1: like you can control your your frosting intake per bite. Yeah,

601
00:37:59,560 --> 00:38:01,160
Speaker 1: and that's how to do with the layricake.

602
00:38:01,239 --> 00:38:04,279
Speaker 5: So I think we're all listening the same page on

603
00:38:04,400 --> 00:38:05,440
Speaker 5: that one.

604
00:38:06,880 --> 00:38:11,520
Speaker 1: Well, thank you so much to both of these listeners

605
00:38:11,520 --> 00:38:13,440
Speaker 1: for writing in. If you would like to write to us,

606
00:38:13,480 --> 00:38:16,280
Speaker 1: you can our emails hello at savorpod dot com.

607
00:38:16,560 --> 00:38:18,640
Speaker 2: We are also on social media. You can find us

608
00:38:18,680 --> 00:38:21,600
Speaker 2: on Twitter, Facebook, and Instagram at saver pod. And we

609
00:38:21,640 --> 00:38:24,600
Speaker 2: do hope to hear from you. Savor is production of iHeartRadio.

610
00:38:24,760 --> 00:38:26,879
Speaker 2: For more podcasts from my Heart Radio, you can visit

611
00:38:26,920 --> 00:38:30,040
Speaker 2: the iHeartRadio app, Apple Podcasts, or wherever you listen to

612
00:38:30,080 --> 00:38:32,960
Speaker 2: your favorite shows. Thanks as always to our super producers

613
00:38:33,040 --> 00:38:35,720
Speaker 2: Dylan Fagan and Andrew Howard. Thanks to you for listening,

614
00:38:35,760 --> 00:38:37,239
Speaker 2: and we hope that lots of more good things are

615
00:38:37,239 --> 00:38:45,719
Speaker 2: coming your way