1 00:00:09,440 --> 00:00:12,160 Speaker 1: Hello, and welcome to Saver Prediction of iHeartRadio. I'm Annie 2 00:00:12,160 --> 00:00:12,640 Speaker 1: Reason and. 3 00:00:12,640 --> 00:00:16,360 Speaker 2: Unline Vogelbaum, and today we're talking about California market squid. 4 00:00:17,400 --> 00:00:21,320 Speaker 1: Yes, we always loved doing our sea creatures. 5 00:00:21,320 --> 00:00:26,439 Speaker 2: Oh yeah, they're so weird and great and tasty, a 6 00:00:26,480 --> 00:00:30,080 Speaker 2: little scary, as we were just discussing in a lovely way, sure, 7 00:00:30,160 --> 00:00:30,800 Speaker 2: in a fun way. 8 00:00:31,840 --> 00:00:36,559 Speaker 1: Yes, generally. Was there any particular reason this was on 9 00:00:36,600 --> 00:00:37,360 Speaker 1: your mind? Lauren? 10 00:00:38,240 --> 00:00:42,800 Speaker 2: The last time that I was looking for a seafood 11 00:00:42,840 --> 00:00:46,120 Speaker 2: related topic, I was kind of browsing through Monterey Bay 12 00:00:46,240 --> 00:00:51,400 Speaker 2: Aquariums recommendations for seafood for best choice seafood, and this 13 00:00:51,640 --> 00:00:54,040 Speaker 2: was high on the list. And I don't think we've 14 00:00:54,040 --> 00:00:58,680 Speaker 2: ever done an episode about squid. We have done squid ink, 15 00:00:58,720 --> 00:01:04,800 Speaker 2: which is usually from Cuddle, but but yeah, so I 16 00:01:04,880 --> 00:01:06,399 Speaker 2: was like, yeah, let's do that. 17 00:01:08,200 --> 00:01:12,480 Speaker 1: And I have to say not that this was the 18 00:01:12,520 --> 00:01:15,199 Speaker 1: same type of squid. And we'll talk about this more later. 19 00:01:15,959 --> 00:01:19,600 Speaker 1: But we did recently get to attend a wedding super 20 00:01:19,640 --> 00:01:24,240 Speaker 1: producer Dylan. Yeah, congratulations Dylan and Jeanine. Yes, it was. 21 00:01:24,720 --> 00:01:26,760 Speaker 1: It was a beautiful wedding. It was great, It was 22 00:01:26,800 --> 00:01:27,240 Speaker 1: so lovely. 23 00:01:27,280 --> 00:01:29,880 Speaker 2: We got to go do booth karaoke afterwards. 24 00:01:30,120 --> 00:01:35,640 Speaker 1: Perfect, Yes, we sang our classic Savor songs. It was great. 25 00:01:36,000 --> 00:01:38,240 Speaker 1: But there was Calamari there and that was the first 26 00:01:38,240 --> 00:01:40,039 Speaker 1: time I'd had it in a while, and I was 27 00:01:40,080 --> 00:01:40,919 Speaker 1: reminded of. 28 00:01:40,840 --> 00:01:46,600 Speaker 2: Like, oh yeah, so good, a good deep fried Calamari delicious. 29 00:01:47,200 --> 00:01:53,080 Speaker 1: Yes, which, speaking of I could have sworn we had 30 00:01:53,160 --> 00:01:57,480 Speaker 1: done an episode on Calamari. We have not, Nope, but 31 00:01:57,560 --> 00:02:00,600 Speaker 1: we did talk about it in our squidd Ink episode. 32 00:02:01,480 --> 00:02:03,800 Speaker 1: We're gonna touch on it briefly in this episode, but 33 00:02:03,960 --> 00:02:07,520 Speaker 1: there's more detail in that one, so if you want 34 00:02:07,520 --> 00:02:10,000 Speaker 1: to check that out. But I could have sworn Lauren 35 00:02:10,080 --> 00:02:14,400 Speaker 1: up and down. I was like, uh jeez, it's getting 36 00:02:14,400 --> 00:02:20,000 Speaker 1: messier and messier. I do. I do love a good 37 00:02:20,639 --> 00:02:24,080 Speaker 1: I do love a good squid in a variety of forms. 38 00:02:24,280 --> 00:02:31,680 Speaker 2: Me too, Oh yeah, I'm pretty picky about it being cooked. Well, like, 39 00:02:31,720 --> 00:02:34,440 Speaker 2: if it's overcooked, I want nothing to do with it. 40 00:02:34,440 --> 00:02:36,880 Speaker 2: It's cooked perfectly. I want more and more of it. 41 00:02:37,240 --> 00:02:38,600 Speaker 2: So that's how I feel. 42 00:02:39,440 --> 00:02:48,400 Speaker 1: Yeah, yeah, me too, know the cravings. Oh yeah, yes, 43 00:02:49,280 --> 00:02:52,200 Speaker 1: well you can see our past episodes that we have 44 00:02:52,240 --> 00:02:57,720 Speaker 1: done on various sea creatures. Yes, the squid inc Episode. 45 00:02:58,520 --> 00:03:03,880 Speaker 1: Even though as Lauren said, not typically squid ink cuttlefish ink. 46 00:03:03,960 --> 00:03:07,280 Speaker 1: But there's a lot of stuff about squid in there. 47 00:03:07,400 --> 00:03:08,240 Speaker 2: Yeah. 48 00:03:08,639 --> 00:03:12,840 Speaker 1: Yeah, well, I guess that burns us to our question. Sure, 49 00:03:14,200 --> 00:03:19,000 Speaker 1: California market squid, what is it? 50 00:03:20,120 --> 00:03:24,040 Speaker 2: Well, California market squid are a type of smallish cephalopod 51 00:03:24,160 --> 00:03:26,639 Speaker 2: that are caught wild off the west coast of North 52 00:03:26,680 --> 00:03:30,960 Speaker 2: America and eaten however you like to eat seafood. The 53 00:03:31,480 --> 00:03:33,560 Speaker 2: two sort of like cuts of meat that you get 54 00:03:33,600 --> 00:03:36,800 Speaker 2: off of them are their thin walled tube shaped body, 55 00:03:37,200 --> 00:03:40,720 Speaker 2: and then their arms and tentacles ten in total, which 56 00:03:40,760 --> 00:03:44,040 Speaker 2: are even thinner. The tube might be cut into rings 57 00:03:44,240 --> 00:03:46,680 Speaker 2: or left hole, and often in that case will be 58 00:03:46,760 --> 00:03:49,000 Speaker 2: like stuffed with some kind of maybe rice pull off 59 00:03:49,040 --> 00:03:52,600 Speaker 2: sort of situation. Both cuts are often breaded and deep fried, 60 00:03:52,880 --> 00:03:55,080 Speaker 2: served hot with dipping sauce, but you can also use 61 00:03:55,120 --> 00:03:58,320 Speaker 2: them in soups or stews, grill or pants. Hear them, 62 00:03:58,360 --> 00:04:01,240 Speaker 2: maybe toss them with noodles or rice salad, chop them 63 00:04:01,240 --> 00:04:04,320 Speaker 2: into a nice light savice, or even eat them raw 64 00:04:04,440 --> 00:04:07,800 Speaker 2: or like very slightly blanched as in sushi type preparations. 65 00:04:08,600 --> 00:04:12,080 Speaker 2: When they are raw, they're slightly translucent ivory to maybe 66 00:04:12,120 --> 00:04:13,920 Speaker 2: a reddish purple in color with a bit of an 67 00:04:13,960 --> 00:04:17,640 Speaker 2: apalescent sheen, and they stay about the same color but 68 00:04:17,720 --> 00:04:20,760 Speaker 2: go opaque and lose the sheine when they're cooked. And 69 00:04:21,000 --> 00:04:23,240 Speaker 2: again you really don't want to overcook them because they 70 00:04:23,240 --> 00:04:26,839 Speaker 2: will go rubbery. But when they're done right, they're like springy, 71 00:04:26,920 --> 00:04:31,200 Speaker 2: tender in texture with this mild sweet, like almost nutty flavor, 72 00:04:31,960 --> 00:04:34,160 Speaker 2: almost like a sort of springy fresh cheese, like a 73 00:04:34,279 --> 00:04:37,880 Speaker 2: like a mozzarella or something. They're a little bit of 74 00:04:37,920 --> 00:04:41,400 Speaker 2: a blank palette to build other flavors and textures on, 75 00:04:41,520 --> 00:04:47,240 Speaker 2: but also just really nice onto themselves. They're like they 76 00:04:47,360 --> 00:04:52,760 Speaker 2: are weird, squiggly little sea monsters that are actually really 77 00:04:53,360 --> 00:05:04,359 Speaker 2: delicate and soft. Yeah, I'm self identifying with this now, I. 78 00:05:04,520 --> 00:05:14,960 Speaker 1: Just need someone to understand to know, okay. California market 79 00:05:14,960 --> 00:05:18,480 Speaker 1: squid yes are traditionally most abundant off the coast of 80 00:05:18,720 --> 00:05:22,120 Speaker 1: northern Mexico to central California, like Baja through Monterey Bay. 81 00:05:22,720 --> 00:05:24,600 Speaker 1: They only grow up to about a foot long that's 82 00:05:24,600 --> 00:05:28,560 Speaker 1: around thirty centimeters including their tentacles, and live less than 83 00:05:28,560 --> 00:05:31,960 Speaker 1: a year, usually like six to nine months. This is 84 00:05:32,000 --> 00:05:33,120 Speaker 1: a species that. 85 00:05:33,120 --> 00:05:37,760 Speaker 2: Grows to reproductive capacity. Does that thing and then dies 86 00:05:38,080 --> 00:05:42,200 Speaker 2: within a year, so basically the entire population replaces itself 87 00:05:42,520 --> 00:05:45,360 Speaker 2: every year, and as long as you're not catching too 88 00:05:45,360 --> 00:05:48,520 Speaker 2: many of them when they're juvenile, the population can stand 89 00:05:48,600 --> 00:05:51,480 Speaker 2: up to pretty heavy fishing because of that. This also 90 00:05:51,520 --> 00:05:53,520 Speaker 2: makes them an important part of the food chain. They 91 00:05:53,560 --> 00:05:57,000 Speaker 2: both consume like a lot of smaller ocean gritters and 92 00:05:57,120 --> 00:06:00,680 Speaker 2: our prey for a lot of larger ones. Adult market 93 00:06:00,720 --> 00:06:03,720 Speaker 2: squid will have a long, tubular body with a two 94 00:06:03,839 --> 00:06:06,600 Speaker 2: kind of triangular fins at the top and a small 95 00:06:06,640 --> 00:06:09,039 Speaker 2: head at the bottom consisting of two eyes, one on 96 00:06:09,040 --> 00:06:11,120 Speaker 2: each side of the head and a mouth in the 97 00:06:11,120 --> 00:06:14,159 Speaker 2: bottom center, with a beak to help them like rend 98 00:06:14,240 --> 00:06:17,400 Speaker 2: or crack open prey that's too large to eat whole. Yes, 99 00:06:17,440 --> 00:06:20,560 Speaker 2: squid have beaks. This is part of where they're terrifying. 100 00:06:20,680 --> 00:06:24,240 Speaker 2: I love them, okay, And they will grow from kind 101 00:06:24,240 --> 00:06:28,400 Speaker 2: of like baby carrot to regular carrot sized. Baby carrot 102 00:06:28,440 --> 00:06:31,719 Speaker 2: is a descriptor that I read somewhere during my journey 103 00:06:31,760 --> 00:06:34,160 Speaker 2: over the past day, and I can't get that out 104 00:06:34,200 --> 00:06:34,560 Speaker 2: of my head. 105 00:06:34,600 --> 00:06:35,400 Speaker 1: I love it, okay. 106 00:06:36,320 --> 00:06:40,240 Speaker 2: They have eight short arms and two longer tentacles coming 107 00:06:40,279 --> 00:06:42,880 Speaker 2: down off of their head. The arms are for movement 108 00:06:43,279 --> 00:06:46,200 Speaker 2: like swimming and pushing off surfaces. The tentacles are used 109 00:06:46,200 --> 00:06:50,159 Speaker 2: for grasping prey or mates. They have valves near the 110 00:06:50,160 --> 00:06:52,720 Speaker 2: head that they use to push water and propel themselves, 111 00:06:53,720 --> 00:06:56,719 Speaker 2: and they're in color. They're this like really pretty modeled 112 00:06:57,440 --> 00:07:01,080 Speaker 2: white and reddish purple with some translucent and iridescence and 113 00:07:01,320 --> 00:07:05,760 Speaker 2: will change color based on environmental factors, often to confuse predators, 114 00:07:06,200 --> 00:07:09,359 Speaker 2: possibly depending on like mood and or to communicate with 115 00:07:09,400 --> 00:07:12,560 Speaker 2: each other. They do produce ink and will release a 116 00:07:12,600 --> 00:07:17,480 Speaker 2: cloud of it to again confuse predators. When they spawn, 117 00:07:17,800 --> 00:07:22,160 Speaker 2: the male squid deposit once called spermatophores, which are basically 118 00:07:22,200 --> 00:07:25,800 Speaker 2: like protected sperm sacks into the female squid which have 119 00:07:25,840 --> 00:07:28,040 Speaker 2: been busy producing eggs, and then when they release the 120 00:07:28,080 --> 00:07:30,760 Speaker 2: eggs the eggs get fertilized. The eggs will come in 121 00:07:30,800 --> 00:07:34,680 Speaker 2: these protective cases. A squid might lay about twenty cases 122 00:07:34,760 --> 00:07:38,760 Speaker 2: that each contain some two hundred eggs, so yes, that's 123 00:07:38,840 --> 00:07:42,600 Speaker 2: like four thousand eggs per squid. A lot of them 124 00:07:42,880 --> 00:07:46,560 Speaker 2: do not live long enough to reproduce themselves, so you 125 00:07:46,640 --> 00:07:48,200 Speaker 2: kind of have to have a lot in order to 126 00:07:48,520 --> 00:07:49,200 Speaker 2: make it all work. 127 00:07:49,320 --> 00:07:49,760 Speaker 1: Yeah. 128 00:07:50,240 --> 00:07:54,320 Speaker 2: The egg cases, by the way, are really like ghostly pretty. 129 00:07:54,200 --> 00:07:57,920 Speaker 2: They're laid in these clusters on the seafloor like little 130 00:07:57,920 --> 00:08:01,280 Speaker 2: white sea and enemies. During bonding season, it is not 131 00:08:01,560 --> 00:08:06,560 Speaker 2: unusual for over one hundred square meters of seafloor to 132 00:08:06,760 --> 00:08:10,480 Speaker 2: just be covered with their eggsacks. That's like three hundred 133 00:08:10,520 --> 00:08:14,239 Speaker 2: square feet. That's a large amount of squid egg sacks. 134 00:08:19,400 --> 00:08:23,760 Speaker 1: You learning very hard to not freak out, But this 135 00:08:23,920 --> 00:08:26,240 Speaker 1: just sounds so like alien or something. 136 00:08:26,920 --> 00:08:36,360 Speaker 2: Yeah, yep, yet not no, Yeah. About a month or 137 00:08:36,360 --> 00:08:39,560 Speaker 2: so later, those eggs will hatch into sort of like 138 00:08:39,679 --> 00:08:43,000 Speaker 2: chibi versions of an adult, like basically the same body structure, 139 00:08:43,040 --> 00:08:46,839 Speaker 2: just smaller and kind of cuter and rounder. And as 140 00:08:46,880 --> 00:08:49,160 Speaker 2: they grow, they'll go from eating like like plankton and 141 00:08:49,240 --> 00:08:53,320 Speaker 2: krill to small crustaceans and fish and other squid. Yes, 142 00:08:53,360 --> 00:08:57,280 Speaker 2: they are cannibals, but they're not like particularly aggressive. They'll 143 00:08:57,280 --> 00:09:03,360 Speaker 2: also school together in large groups other than humans and themselves. 144 00:09:03,520 --> 00:09:07,080 Speaker 2: They're preyed upon by larger fish, seabirds, and marine mammals, 145 00:09:07,240 --> 00:09:09,920 Speaker 2: and they are often used as bait by recreational fissures 146 00:09:09,960 --> 00:09:15,640 Speaker 2: around California. There is ongoing research about like whether a 147 00:09:15,679 --> 00:09:20,600 Speaker 2: single squid can spawn multiple times before they die, and 148 00:09:20,920 --> 00:09:24,680 Speaker 2: how long they will naturally live after spawning before death. 149 00:09:25,600 --> 00:09:27,280 Speaker 2: It always kind of blows my mind a little when 150 00:09:27,280 --> 00:09:30,360 Speaker 2: we don't have answers to what seems like a basic 151 00:09:30,520 --> 00:09:36,280 Speaker 2: question like this for like common economically important marine creatures. 152 00:09:36,440 --> 00:09:38,440 Speaker 2: And then I have to remind myself that like oceans 153 00:09:38,480 --> 00:09:42,280 Speaker 2: are hard, like we cannot breathe underwater, and it is 154 00:09:42,360 --> 00:09:43,120 Speaker 2: dark down there. 155 00:09:43,280 --> 00:09:50,600 Speaker 1: So yeah, yeah, there's a couple of road blocks. So yeah, yeah, 156 00:09:50,640 --> 00:09:53,480 Speaker 1: so that's fair, No no judgment science, I know that 157 00:09:53,520 --> 00:09:56,600 Speaker 1: you're working on it. Although they can and. 158 00:09:56,440 --> 00:09:59,400 Speaker 2: Do dive to around like twenty six hundred feet that's 159 00:09:59,400 --> 00:10:01,599 Speaker 2: about eight hund undred meters, they hang out near the 160 00:10:01,640 --> 00:10:04,080 Speaker 2: surface a lot and can also be drawn to the 161 00:10:04,120 --> 00:10:07,320 Speaker 2: surface at night by using lights pointed at the water, 162 00:10:07,440 --> 00:10:11,400 Speaker 2: which apparently simulate moonlight, which prey species would be drawn to. 163 00:10:11,760 --> 00:10:14,719 Speaker 2: I think I'm not sure anyway. Because of this, and 164 00:10:14,760 --> 00:10:17,520 Speaker 2: because they do school with each other, you can kind 165 00:10:17,520 --> 00:10:20,760 Speaker 2: of just go scoop a lot of them from right 166 00:10:20,800 --> 00:10:24,480 Speaker 2: near the surface without really interfering with many other animals 167 00:10:24,720 --> 00:10:29,080 Speaker 2: or the seabed, which is great environmentally speaking. They do 168 00:10:29,120 --> 00:10:31,800 Speaker 2: come closer to shore when they spawn also, so like 169 00:10:31,880 --> 00:10:33,760 Speaker 2: you don't even have to travel very far out to 170 00:10:33,800 --> 00:10:37,520 Speaker 2: do this. There are permit systems in place and like 171 00:10:37,559 --> 00:10:40,720 Speaker 2: weekend closures to allow time for spawning to occur without 172 00:10:40,800 --> 00:10:44,360 Speaker 2: human interruption. But because of the kind of range of 173 00:10:44,400 --> 00:10:49,600 Speaker 2: latitudes where they live and they're slightly offset life cycles, 174 00:10:50,000 --> 00:10:53,719 Speaker 2: because of the temperatures through those latitudes, they're able to 175 00:10:53,760 --> 00:10:58,480 Speaker 2: be harvested year round up and down the coast. They're 176 00:10:58,679 --> 00:11:02,760 Speaker 2: known for being a little bit tricky and or gross 177 00:11:03,160 --> 00:11:06,160 Speaker 2: to clean and butcher at home. I have not tried 178 00:11:06,200 --> 00:11:07,880 Speaker 2: to do this myself, but I have read that once. 179 00:11:08,000 --> 00:11:10,719 Speaker 2: Like you have the knack for it, it's easy. They 180 00:11:10,760 --> 00:11:14,280 Speaker 2: are often sold pre cleaned though, and yeah, they can 181 00:11:14,360 --> 00:11:18,560 Speaker 2: be served hot or chilled, raw to well cooked in 182 00:11:18,600 --> 00:11:23,079 Speaker 2: any number of ways. That kind of tender chewy, almost 183 00:11:23,120 --> 00:11:27,280 Speaker 2: buttery texture lends itself to like pasta and rice dishes 184 00:11:27,320 --> 00:11:30,720 Speaker 2: that have a sort of al dente chew themselves. I 185 00:11:30,760 --> 00:11:33,720 Speaker 2: really do compare them to like a semi firm cheese, 186 00:11:33,800 --> 00:11:36,839 Speaker 2: Like they're just mild and have a tender bite and 187 00:11:37,120 --> 00:11:41,800 Speaker 2: that sweetness that some seafood has really nice. 188 00:11:42,800 --> 00:11:50,280 Speaker 1: It is really nice. Oh what about the nutrition by themselves? 189 00:11:50,320 --> 00:11:53,320 Speaker 2: Market squid are pretty good for you. Lots of protein, 190 00:11:53,480 --> 00:11:57,800 Speaker 2: a good smattering of micronutrients. They are really low in fat, 191 00:11:57,920 --> 00:11:59,400 Speaker 2: so it's good to pair them with a bit of 192 00:11:59,440 --> 00:12:02,440 Speaker 2: fat when you're with them. It's also tasty and eat 193 00:12:02,440 --> 00:12:08,480 Speaker 2: a vegetable always. Well, we do have some numbers for 194 00:12:08,559 --> 00:12:12,400 Speaker 2: you on this one. We do okay. At least thirty 195 00:12:12,400 --> 00:12:16,400 Speaker 2: eight species other than humans depend on market squid as 196 00:12:16,440 --> 00:12:21,520 Speaker 2: a food source. Also, it's difficult to measure sea above 197 00:12:21,559 --> 00:12:25,320 Speaker 2: read the ocean is hard, but it's thought that market 198 00:12:25,360 --> 00:12:30,160 Speaker 2: squid have the largest biomass of any economically important species 199 00:12:30,200 --> 00:12:32,079 Speaker 2: off the coast of California. 200 00:12:33,360 --> 00:12:37,920 Speaker 1: And speaking of this species is incredibly important to California. 201 00:12:38,200 --> 00:12:41,160 Speaker 1: The California Department of Fish and Wildlife estimated that the 202 00:12:41,200 --> 00:12:44,959 Speaker 1: California market squid can rake up to seventy million dollars 203 00:12:45,000 --> 00:12:48,960 Speaker 1: a year. The twenty twenty two catch brought in eighty 204 00:12:49,040 --> 00:12:50,440 Speaker 1: four million dollars. 205 00:12:50,800 --> 00:12:53,839 Speaker 2: Yeah. Yeah, that was about one hundred and forty seven 206 00:12:53,920 --> 00:12:58,160 Speaker 2: million pounds of these squid, which is actually only about 207 00:12:58,200 --> 00:13:01,320 Speaker 2: sixty percent, like sixty two percent of the total that's 208 00:13:01,400 --> 00:13:04,760 Speaker 2: legally allowed to be caught in California in a year. 209 00:13:05,679 --> 00:13:10,760 Speaker 2: So the industry is well maintained sustainably speaking, though natural 210 00:13:10,800 --> 00:13:14,200 Speaker 2: fluctuations in the population kind of make it difficult to 211 00:13:14,480 --> 00:13:20,360 Speaker 2: predict total landings year to year. Fishers can catch tons 212 00:13:20,440 --> 00:13:25,720 Speaker 2: at a time with big purse style nets, and market 213 00:13:25,760 --> 00:13:31,080 Speaker 2: squid account for about a quarter of all commercial fishery 214 00:13:31,160 --> 00:13:35,760 Speaker 2: in California by weight and about twelve percent of revenue 215 00:13:35,880 --> 00:13:41,960 Speaker 2: for fishers. So a big deal, A big deal for 216 00:13:42,040 --> 00:13:43,439 Speaker 2: small buddies, yep. 217 00:13:45,040 --> 00:13:49,000 Speaker 1: A big deal for small buddies. Yes, and they have 218 00:13:49,160 --> 00:13:51,960 Speaker 1: quite the history behind them. They do, they do. 219 00:13:52,040 --> 00:13:54,679 Speaker 2: It's a relatively recent one and we are going to 220 00:13:54,720 --> 00:13:56,439 Speaker 2: get into that as soon as we get back from 221 00:13:56,480 --> 00:13:58,760 Speaker 2: a quick break forward from our sponsors. 222 00:14:07,280 --> 00:14:11,600 Speaker 1: And we're back. Thank you sponsored, Yes, thank you, okay. So, yes, 223 00:14:12,160 --> 00:14:16,640 Speaker 1: cephalopods have been around for hundreds of millions of years. 224 00:14:18,200 --> 00:14:21,440 Speaker 1: We continually have to remind ourselves this is a food show. 225 00:14:21,520 --> 00:14:23,400 Speaker 1: But they have been along. They've been around for a 226 00:14:23,440 --> 00:14:27,440 Speaker 1: long time, and people with access to them have been 227 00:14:27,480 --> 00:14:34,440 Speaker 1: eating them since ancient times, especially in the Mediterranean and Asia. Now, 228 00:14:34,520 --> 00:14:38,120 Speaker 1: when it comes to the California market squid and them 229 00:14:38,120 --> 00:14:41,200 Speaker 1: as a food source. While people had surely been eating 230 00:14:41,200 --> 00:14:43,960 Speaker 1: them on a small scale before, it wasn't until the 231 00:14:44,080 --> 00:14:47,960 Speaker 1: nineteenth century with the wave of Chinese immigrants settling in 232 00:14:48,000 --> 00:14:51,480 Speaker 1: California that it started to become something a little bit 233 00:14:51,520 --> 00:14:55,360 Speaker 1: bigger than that. In the late eighteen hundreds, the fishing 234 00:14:55,400 --> 00:14:59,920 Speaker 1: industry in Monterey Bay and the nearby area really start 235 00:15:00,280 --> 00:15:05,480 Speaker 1: to grow, and competition grew between fishers as well. So 236 00:15:05,600 --> 00:15:08,800 Speaker 1: as a result, many Chinese migrants that had settled in 237 00:15:08,800 --> 00:15:13,560 Speaker 1: the area were forced out of this more profitable market, 238 00:15:13,840 --> 00:15:16,840 Speaker 1: especially yeah when it was like the big the things 239 00:15:16,840 --> 00:15:21,800 Speaker 1: that most Americans were into at the time. So these 240 00:15:21,880 --> 00:15:25,800 Speaker 1: Chinese fishermen pivoted and started fishing for squid, which was 241 00:15:26,040 --> 00:15:29,960 Speaker 1: a popular item in Asia but not yet popular in 242 00:15:30,000 --> 00:15:33,160 Speaker 1: the United States, so there was less competition for it. 243 00:15:34,080 --> 00:15:38,600 Speaker 1: In fact, squid was often tossed back when it was 244 00:15:38,680 --> 00:15:44,040 Speaker 1: caught in the US at the time. To further avoid competition, 245 00:15:44,320 --> 00:15:47,640 Speaker 1: some of these fishers went out at night and use 246 00:15:47,720 --> 00:15:51,320 Speaker 1: the light from their torches to lure the squid to 247 00:15:51,520 --> 00:15:54,080 Speaker 1: the surface. And I will admit the first time I 248 00:15:54,120 --> 00:15:56,040 Speaker 1: read this, I thought it was the British use of 249 00:15:56,080 --> 00:15:58,520 Speaker 1: the word Georges in the flashlight, and then I had 250 00:15:58,520 --> 00:16:00,640 Speaker 1: to be like, nope, Nope. 251 00:16:00,680 --> 00:16:05,080 Speaker 2: In the eighteen hundreds, that would have been literal fire torches. 252 00:16:05,200 --> 00:16:11,000 Speaker 1: Yes, that would have been not correct. Yeah, So, these 253 00:16:11,080 --> 00:16:16,000 Speaker 1: Chinese immigrants established the first fishery for market squid in 254 00:16:16,080 --> 00:16:20,560 Speaker 1: eighteen sixty three in Monterey Bay, California. At the time, 255 00:16:20,600 --> 00:16:23,760 Speaker 1: a lot of the squid was dried and shipped to China, 256 00:16:24,320 --> 00:16:28,240 Speaker 1: though there was local consumption as well, especially within these 257 00:16:28,280 --> 00:16:32,880 Speaker 1: immigrant communities that had a history of eating squid. Okay, 258 00:16:34,400 --> 00:16:36,240 Speaker 1: that's kind that was kind of the state of things. 259 00:16:36,280 --> 00:16:41,120 Speaker 1: But beginning in the nineteen fifties, California market squid fisheries 260 00:16:41,120 --> 00:16:45,560 Speaker 1: started opening further south in the state, and this coincided 261 00:16:45,600 --> 00:16:50,640 Speaker 1: with the decline of the Pacific sardine population. Fishers who 262 00:16:50,680 --> 00:16:55,320 Speaker 1: were looking for replacement often turned to market squid. For 263 00:16:55,400 --> 00:16:58,240 Speaker 1: the next few decades, the industry still remained small, though, 264 00:16:58,360 --> 00:17:02,800 Speaker 1: and it wasn't until demand increased in the eighties that 265 00:17:02,800 --> 00:17:11,480 Speaker 1: that changed, and pretty significantly, like significantly, during the nineteen 266 00:17:11,520 --> 00:17:15,600 Speaker 1: eighties and nineteen nineties, the squid fishing market in California 267 00:17:15,680 --> 00:17:20,199 Speaker 1: substantially expanded. It was one of the most lucrative and 268 00:17:20,280 --> 00:17:22,520 Speaker 1: important fishing markets of the state. 269 00:17:22,920 --> 00:17:28,680 Speaker 2: Yeah, like the most lucrative until about the mid nineteen nineties. 270 00:17:29,760 --> 00:17:31,960 Speaker 1: Right, And as I said, a part of this growth 271 00:17:32,160 --> 00:17:34,880 Speaker 1: was due to things like the collapse of other fisheries 272 00:17:34,880 --> 00:17:38,640 Speaker 1: in the state, like sardines and anchovies, and an increasing 273 00:17:38,640 --> 00:17:46,240 Speaker 1: consumer demand for calamarin. Okay, so very brief calamaria side. 274 00:17:46,440 --> 00:17:49,960 Speaker 1: Beginning in the seventies, the fishing industry in the US 275 00:17:50,080 --> 00:17:53,760 Speaker 1: was growing increasingly alarmed in the face of depleted stocks 276 00:17:53,800 --> 00:17:58,320 Speaker 1: of popular fish like cod. Meanwhile, fishers of squid had 277 00:17:58,320 --> 00:18:01,239 Speaker 1: been saying, Hey, we have this population of squid, but 278 00:18:01,320 --> 00:18:07,560 Speaker 1: there just isn't demand in America. Politicians, environmentalists, producers, and 279 00:18:07,680 --> 00:18:11,960 Speaker 1: academics all came together to convince Americans they should be 280 00:18:12,040 --> 00:18:14,879 Speaker 1: eating squid. It was a whole campaign. I love this, 281 00:18:16,200 --> 00:18:22,120 Speaker 1: I know, like it just has this like a symbol vibe. 282 00:18:23,960 --> 00:18:28,360 Speaker 1: So the primary complaint consumers had was about the texture. 283 00:18:29,560 --> 00:18:32,959 Speaker 1: So someone got the idea of slicing it, breading it, 284 00:18:33,080 --> 00:18:38,320 Speaker 1: and frying it similar to onion rings. People also started 285 00:18:38,359 --> 00:18:43,360 Speaker 1: referring to it as calamari instead of squid to sort 286 00:18:43,400 --> 00:18:46,879 Speaker 1: of rebrand it and make it sound more quote fixotic. 287 00:18:47,400 --> 00:18:50,479 Speaker 2: Yeah. This was also a time when Italian cuisine and 288 00:18:50,560 --> 00:18:55,040 Speaker 2: I guess Mediterranean cuisine more widely was very popular around 289 00:18:55,040 --> 00:18:55,800 Speaker 2: the United States. 290 00:18:57,000 --> 00:19:04,720 Speaker 1: Yes, yes, and calamaris for exclaim it. Another suggestion was 291 00:19:04,760 --> 00:19:07,399 Speaker 1: to serve it in smaller portions as an appetizer, so 292 00:19:07,440 --> 00:19:10,640 Speaker 1: people could dip their toes in so they could try it, 293 00:19:11,040 --> 00:19:15,000 Speaker 1: and then once they liked it, get more. And it worked, 294 00:19:15,680 --> 00:19:19,199 Speaker 1: and in less than a decade, customer demand in the 295 00:19:19,280 --> 00:19:23,560 Speaker 1: United States had gone up dramatically. It was such a 296 00:19:23,600 --> 00:19:27,040 Speaker 1: striking and meteoric increase that in twenty fourteen, the New 297 00:19:27,119 --> 00:19:31,119 Speaker 1: York Times created what they called the Fried Calamari Index 298 00:19:31,760 --> 00:19:36,560 Speaker 1: to track the history and emergence of trendy figs, which 299 00:19:36,600 --> 00:19:39,680 Speaker 1: again you can see our squitting episode for more details. 300 00:19:39,760 --> 00:19:45,679 Speaker 1: It's really fascinating and kind of funny. Yeah, but yeah, Okay, 301 00:19:45,840 --> 00:19:50,199 Speaker 1: So global volume of squid in general went up in 302 00:19:50,280 --> 00:19:53,879 Speaker 1: the nineties in Asian and European markets, though a devastating 303 00:19:53,960 --> 00:19:57,320 Speaker 1: El Nino and poorer working conditions in Asia really did 304 00:19:57,359 --> 00:20:01,480 Speaker 1: some damage to the industry and in particular really expanded 305 00:20:01,480 --> 00:20:05,080 Speaker 1: in terms of their squid industry, but also in processing 306 00:20:05,160 --> 00:20:06,760 Speaker 1: of squid, which, as you said, Lauren, that could be 307 00:20:06,840 --> 00:20:10,760 Speaker 1: kind of a pain, which is still a conversation when 308 00:20:10,760 --> 00:20:15,719 Speaker 1: it comes to California market squid. And this paved the 309 00:20:15,760 --> 00:20:19,520 Speaker 1: way for China to become a dominant market force when 310 00:20:19,560 --> 00:20:24,600 Speaker 1: it comes to squid. Starting in the eighties, the US 311 00:20:24,680 --> 00:20:29,280 Speaker 1: began implementing measures to prevent over harvesting of squid, something 312 00:20:29,280 --> 00:20:33,399 Speaker 1: that was a bit tricky since there were no concrete 313 00:20:33,600 --> 00:20:38,440 Speaker 1: estimates about their population side. There still aren't. There still aren't. 314 00:20:39,080 --> 00:20:41,520 Speaker 1: People are working on it, but there still are not. 315 00:20:41,840 --> 00:20:42,119 Speaker 2: Yep. 316 00:20:44,160 --> 00:20:48,280 Speaker 1: Again, as you said, oceans are tricky and squid like 317 00:20:48,320 --> 00:20:52,760 Speaker 1: to move about. They do. Can't stop them, yes, but 318 00:20:53,440 --> 00:20:58,280 Speaker 1: these implementations limited the catch size and instituted weekend closures 319 00:20:59,000 --> 00:21:03,879 Speaker 1: so the squid could on and rebuild their population. Fishermen 320 00:21:04,080 --> 00:21:08,080 Speaker 1: landed a little over one hundred and five thousand tons 321 00:21:08,200 --> 00:21:11,520 Speaker 1: of California market squid in the nineteen ninety nine to 322 00:21:11,600 --> 00:21:12,840 Speaker 1: two thousand season. 323 00:21:14,000 --> 00:21:14,160 Speaker 2: So. 324 00:21:15,600 --> 00:21:19,880 Speaker 1: It just really ballooned. It really got big. Oh yeah, 325 00:21:19,920 --> 00:21:24,800 Speaker 1: And yes, there have been numerous attempts over the years 326 00:21:25,119 --> 00:21:28,280 Speaker 1: to nail down a number for the California market squid 327 00:21:28,320 --> 00:21:32,400 Speaker 1: stock and to scientifically explain why it seems to fluctuate 328 00:21:32,560 --> 00:21:37,560 Speaker 1: so much. Early observations indicated that the temperature from the 329 00:21:37,600 --> 00:21:42,080 Speaker 1: previous season was a significant factor in the current season's numbers. 330 00:21:43,000 --> 00:21:47,639 Speaker 1: With the invention implementation of new technologies, are understanding of 331 00:21:47,760 --> 00:21:50,080 Speaker 1: the squid and their population has grown. But yeah, we're 332 00:21:50,119 --> 00:21:51,800 Speaker 1: still a little still figuring it out. 333 00:21:51,880 --> 00:21:55,679 Speaker 2: Yeah, we know that temperature has to do with how 334 00:21:55,800 --> 00:22:00,760 Speaker 2: quickly and how robustly the eggs will have, but we're 335 00:22:00,760 --> 00:22:01,880 Speaker 2: still kind of like, oh. 336 00:22:03,320 --> 00:22:07,800 Speaker 1: Yes, we're speaking of A twenty twenty study found that 337 00:22:07,880 --> 00:22:12,159 Speaker 1: market squid population may be migrating farther north due to 338 00:22:12,359 --> 00:22:13,280 Speaker 1: climate change. 339 00:22:13,560 --> 00:22:16,160 Speaker 2: Yeah, it's not understood yet whether this is a sort 340 00:22:16,200 --> 00:22:20,240 Speaker 2: of temporary move which has happened before, or a more 341 00:22:20,440 --> 00:22:25,120 Speaker 2: permanent migration, like during particularly warm weather. They've been known 342 00:22:25,800 --> 00:22:28,199 Speaker 2: in the past to migrate as far north as Alaska. 343 00:22:29,200 --> 00:22:31,919 Speaker 2: But like, just for example, fissures off the coast of 344 00:22:31,960 --> 00:22:35,600 Speaker 2: Oregon were selling zero dollars worth of market squid as 345 00:22:35,600 --> 00:22:39,040 Speaker 2: of twenty fifteen, and just five years later in twenty twenty, 346 00:22:39,359 --> 00:22:42,600 Speaker 2: they had started selling like a pretty predictable like six 347 00:22:42,600 --> 00:22:49,199 Speaker 2: million dollars worth. So, yeah, the squid are so numerous 348 00:22:49,520 --> 00:22:52,480 Speaker 2: where they exist that this is kind of concerning because 349 00:22:53,040 --> 00:22:54,639 Speaker 2: like they might start to have an impact on the 350 00:22:54,720 --> 00:22:57,639 Speaker 2: native populations of animals that they prey on. And this 351 00:22:57,720 --> 00:23:01,120 Speaker 2: is compounded because they have been observed to grow older 352 00:23:01,200 --> 00:23:05,639 Speaker 2: and larger further north and thus expand their prey to 353 00:23:05,880 --> 00:23:07,119 Speaker 2: larger animals than usual. 354 00:23:09,480 --> 00:23:15,680 Speaker 1: Right, And then in June twenty twenty three, Monterey Bay 355 00:23:15,720 --> 00:23:20,520 Speaker 1: Aquarium Seafood Watch released an updated statement on California market squid, 356 00:23:21,040 --> 00:23:24,239 Speaker 1: labeling it a best choice in terms of sustainability. So 357 00:23:24,400 --> 00:23:29,560 Speaker 1: this was an update. There had been previous statements they'd 358 00:23:29,560 --> 00:23:33,240 Speaker 1: put up that had said kind of the same thing. However, 359 00:23:34,040 --> 00:23:38,480 Speaker 1: a recent investigation into the squid industry in China, including 360 00:23:38,600 --> 00:23:43,680 Speaker 1: squid processing plants that process market squid that may be 361 00:23:43,800 --> 00:23:48,200 Speaker 1: shipped back to the US, found numerous concerns and issues 362 00:23:48,240 --> 00:23:52,120 Speaker 1: around sustainability, workers' rights, and forced labor. And a part 363 00:23:52,160 --> 00:23:56,040 Speaker 1: of this problem is something we've talked about before, is very, 364 00:23:56,320 --> 00:24:02,280 Speaker 1: very difficult to trace exactactly where this squid in this 365 00:24:02,359 --> 00:24:05,359 Speaker 1: case is coming from and where it has been yeah 366 00:24:05,760 --> 00:24:06,400 Speaker 1: along the way. 367 00:24:08,280 --> 00:24:11,560 Speaker 2: Yeah, this is a part of a much larger problem, 368 00:24:11,680 --> 00:24:16,040 Speaker 2: a heck and huge problem really in the in the 369 00:24:16,080 --> 00:24:19,959 Speaker 2: fishing industry, where yeah, there is a lot of fish fraud, 370 00:24:20,560 --> 00:24:25,960 Speaker 2: there are a lot of human rights violations there, and 371 00:24:26,320 --> 00:24:30,320 Speaker 2: it is difficult to trace where your seafood is going 372 00:24:30,359 --> 00:24:34,760 Speaker 2: and where it's coming from. And right as I was 373 00:24:34,800 --> 00:24:37,080 Speaker 2: suggesting this episode, I was putting kind of on the 374 00:24:37,119 --> 00:24:40,320 Speaker 2: back Burner an idea to do like fraud in the 375 00:24:40,320 --> 00:24:42,720 Speaker 2: fishing industry is an episode topic later on. 376 00:24:44,840 --> 00:24:51,720 Speaker 1: Yeah, yeah, it's a big problem. And this investigation in 377 00:24:51,760 --> 00:24:56,840 Speaker 1: particular was mentioning that it just takes so long to 378 00:24:56,960 --> 00:25:02,760 Speaker 1: investigate and it's so complicated, Yeah, to investigate. And one 379 00:25:02,800 --> 00:25:06,800 Speaker 1: of the articles I found from NPR, which I believe 380 00:25:06,880 --> 00:25:10,720 Speaker 1: we mentioned in the squidding episode, but it was about 381 00:25:10,720 --> 00:25:16,040 Speaker 1: how there's all of this California market squid but it 382 00:25:16,160 --> 00:25:19,320 Speaker 1: gets sent off to be processed in China, then it 383 00:25:19,320 --> 00:25:22,240 Speaker 1: comes back. Yeah, it comes back. So it's sort of 384 00:25:22,280 --> 00:25:27,280 Speaker 1: a strange, and there are reasons for that. It's cheaper 385 00:25:27,280 --> 00:25:27,840 Speaker 1: to do it that. 386 00:25:27,800 --> 00:25:33,640 Speaker 2: Way better, No cheaper, yes, as with many large industrial things, 387 00:25:33,760 --> 00:25:37,680 Speaker 2: that is the case. Yeah, yes, but they also because 388 00:25:37,720 --> 00:25:40,040 Speaker 2: some of the producers. 389 00:25:41,240 --> 00:25:44,720 Speaker 1: Of California market squid were like, we can do it, 390 00:25:45,359 --> 00:25:50,200 Speaker 1: but people won't pay for it. Yeah. Yeah, So something 391 00:25:50,240 --> 00:25:53,800 Speaker 1: to keep in mind is always when you're making your decisions. 392 00:25:55,720 --> 00:26:01,320 Speaker 1: But yeah, it's hard, it's complicated, it is, it really is. Yeah, 393 00:26:01,400 --> 00:26:03,000 Speaker 1: you can you can also see. 394 00:26:03,200 --> 00:26:05,720 Speaker 2: If you really want to know more in the meanwhile 395 00:26:05,760 --> 00:26:07,280 Speaker 2: and you really want to know more from one of 396 00:26:07,320 --> 00:26:10,639 Speaker 2: our episodes, we do touch on issues like this in 397 00:26:10,680 --> 00:26:15,080 Speaker 2: our a Wahoo episode on the Big Fish Industry. 398 00:26:15,359 --> 00:26:22,560 Speaker 1: So yes, yeah, we do. But we would love to 399 00:26:22,600 --> 00:26:27,320 Speaker 1: hear from any listeners. Oh yeah, oh my goodness, if 400 00:26:27,359 --> 00:26:31,720 Speaker 1: you're in the industry, if you have recipes, memories. 401 00:26:31,200 --> 00:26:33,080 Speaker 2: If you just really like squid and you want to 402 00:26:33,119 --> 00:26:35,240 Speaker 2: talk to us about squid. We want to hear squid 403 00:26:35,240 --> 00:26:36,160 Speaker 2: facts all the time. 404 00:26:36,920 --> 00:26:41,800 Speaker 1: Squid facts, any squid horror stories or not horror stories. 405 00:26:41,960 --> 00:26:45,800 Speaker 1: But we were discussing sometimes they've appeared in horror yeah, 406 00:26:45,840 --> 00:26:49,720 Speaker 1: before we started talking. We love it all. We love 407 00:26:49,760 --> 00:26:54,439 Speaker 1: it all. But that is what we have to say 408 00:26:54,840 --> 00:26:57,880 Speaker 1: about the California market squid for now it is. 409 00:26:58,280 --> 00:27:02,359 Speaker 2: We do already have some non squid related listener mail 410 00:27:02,440 --> 00:27:03,920 Speaker 2: for you, though, and we are going to get into 411 00:27:03,920 --> 00:27:05,360 Speaker 2: that as soon as we get back from one more 412 00:27:05,440 --> 00:27:06,639 Speaker 2: quick break for a word from. 413 00:27:06,480 --> 00:27:19,399 Speaker 1: Our sponsors, and we're back. Thank you sponsored, Yes, thank you. 414 00:27:20,160 --> 00:27:35,840 Speaker 1: I went back with yeah, yeah, of course. Of course 415 00:27:37,720 --> 00:27:41,960 Speaker 1: that's how squid sound in the game. So that's what 416 00:27:42,040 --> 00:27:47,160 Speaker 1: I'm gonna go with, perfect, perfect Yeah, science, yep, yes, 417 00:27:47,520 --> 00:27:52,720 Speaker 1: that's what it is. Jen wrote your episode on Ramps 418 00:27:52,920 --> 00:27:57,439 Speaker 1: reminded me that it's almost Biddlehead season. I've never forged 419 00:27:57,440 --> 00:28:00,160 Speaker 1: for these, but I'm always excited when they pop up 420 00:28:00,160 --> 00:28:02,919 Speaker 1: in local stores for a brief window in early spring 421 00:28:02,960 --> 00:28:06,320 Speaker 1: here in Halifax. I believe they are most commonly found 422 00:28:06,440 --> 00:28:10,280 Speaker 1: in neighboring New Brunswick. Just make sure you boil them 423 00:28:10,320 --> 00:28:12,720 Speaker 1: well and discard the water, as I've been told under 424 00:28:12,720 --> 00:28:18,200 Speaker 1: cooking them can lead to some intestinal distress. Future episode 425 00:28:18,280 --> 00:28:23,680 Speaker 1: topic perhaps, Oh yeah, definitely, yes, yes, and then Gen 426 00:28:24,200 --> 00:28:29,760 Speaker 1: followed up and had gotten some since a beautiful picture. 427 00:28:30,359 --> 00:28:35,000 Speaker 1: They look lovely. I am incredibly jealous once again. 428 00:28:35,200 --> 00:28:37,680 Speaker 2: Yeah, yeah, they're so pretty. I've never had them, but 429 00:28:38,240 --> 00:28:40,280 Speaker 2: I've seen so many pictures because they are so pretty. 430 00:28:40,280 --> 00:28:43,160 Speaker 2: They look well, I mean, we were just talking about squid, 431 00:28:43,160 --> 00:28:46,960 Speaker 2: but they look like a little weird floral tentacle. And yeah, 432 00:28:48,600 --> 00:28:49,920 Speaker 2: I have no idea what they taste like. 433 00:28:51,960 --> 00:28:56,800 Speaker 1: Oh I don't either, Jen right in they like ramps. 434 00:28:56,840 --> 00:28:59,000 Speaker 1: They feel to me like it would be something that 435 00:29:00,240 --> 00:29:05,880 Speaker 1: tastes like spring. Yeah, but I don't know. I don't 436 00:29:05,920 --> 00:29:06,280 Speaker 1: know either. 437 00:29:08,120 --> 00:29:13,280 Speaker 2: More to learn in the future. Yes, Aaron wrote, I've 438 00:29:13,280 --> 00:29:15,560 Speaker 2: been listening to you too since pretty much your food 439 00:29:15,560 --> 00:29:18,080 Speaker 2: stuff days, and I've been waiting for the perfect opportunity 440 00:29:18,120 --> 00:29:21,440 Speaker 2: to write in that whole time. Well, I finally have one. 441 00:29:21,960 --> 00:29:24,760 Speaker 2: My partner and I were recently at an Argentinian restaurant 442 00:29:24,800 --> 00:29:28,360 Speaker 2: called Porsana in Minneapolis, which has quickly become my partner's 443 00:29:28,400 --> 00:29:31,880 Speaker 2: favorite restaurant in the Twin Cities. Their empanadas are excellent, 444 00:29:32,040 --> 00:29:34,800 Speaker 2: and they consistently have the best steak either of us 445 00:29:34,800 --> 00:29:38,360 Speaker 2: has ever eaten. The reason I'm writing, however, is for 446 00:29:38,400 --> 00:29:40,880 Speaker 2: the drinks. I don't drink much, but I was perusing 447 00:29:40,920 --> 00:29:44,440 Speaker 2: their cocktail menu when I came across one that featured pisco. 448 00:29:44,680 --> 00:29:45,480 Speaker 1: The name rang a. 449 00:29:45,480 --> 00:29:47,640 Speaker 2: Bell, and after a quick Google search, I realized that 450 00:29:47,640 --> 00:29:51,080 Speaker 2: I had learned about it from Saber. The cocktail, called 451 00:29:51,160 --> 00:30:00,120 Speaker 2: Gigi had pisco, maqui, kamucamu, Indian BlackBerry, boldo leaf, pasubillo, esperadina. 452 00:29:59,400 --> 00:29:59,480 Speaker 1: And. 453 00:30:01,240 --> 00:30:03,760 Speaker 2: I still don't know what a lot of those ingredients are. 454 00:30:03,800 --> 00:30:07,120 Speaker 2: But the drink was delicious. The pisco had a very 455 00:30:07,160 --> 00:30:09,800 Speaker 2: pleasant wine like flavor, and the drink itself tasted a 456 00:30:09,800 --> 00:30:12,160 Speaker 2: lot like a sangria, but was much lighter and less 457 00:30:12,160 --> 00:30:15,120 Speaker 2: alcohol forward. I liked it so much that a bottle 458 00:30:15,120 --> 00:30:16,760 Speaker 2: of pisco will be coming home with me as soon 459 00:30:16,760 --> 00:30:19,360 Speaker 2: as I'm able to find one. The Twin Cities area 460 00:30:19,440 --> 00:30:22,400 Speaker 2: has an incredible local restaurant scene while still being a 461 00:30:22,400 --> 00:30:24,960 Speaker 2: slightly smaller metro area, and it's an awesome place to 462 00:30:24,960 --> 00:30:27,520 Speaker 2: go if you're looking for that kind of thing. Also, 463 00:30:27,720 --> 00:30:29,800 Speaker 2: I wanted to highlight one other restaurant in the area, 464 00:30:30,200 --> 00:30:33,040 Speaker 2: a Womni, which is a Native American restaurant founded by 465 00:30:33,160 --> 00:30:35,800 Speaker 2: the sous chef. All of their ingredients are native to 466 00:30:35,800 --> 00:30:38,920 Speaker 2: North America and the menu changes seasonally. I haven't been 467 00:30:38,960 --> 00:30:41,000 Speaker 2: able to get a reservation yet, but hope too soon. 468 00:30:41,480 --> 00:30:44,000 Speaker 2: Thanks for introducing me to so many new foods and drinks, 469 00:30:44,040 --> 00:30:50,280 Speaker 2: most of which I likely would not try otherwise. Oh yeah, oh, 470 00:30:50,840 --> 00:30:54,680 Speaker 2: thank you, You're welcome and thank you. Yes, I hope 471 00:30:54,720 --> 00:30:58,160 Speaker 2: I didn't butcher the pronunciation of all of those ingredients. 472 00:30:58,200 --> 00:30:59,800 Speaker 2: I don't know what most of them are either. 473 00:31:01,600 --> 00:31:05,560 Speaker 1: I don't know. But even without knowing that, drake sounds 474 00:31:05,680 --> 00:31:11,200 Speaker 1: really goodless sounds lovely. Yeah. Oh heck right, Yeah. 475 00:31:11,240 --> 00:31:15,240 Speaker 2: I was thinking about this when I when I first 476 00:31:15,360 --> 00:31:18,440 Speaker 2: kind of read, like like glanced through this email. And 477 00:31:19,480 --> 00:31:22,520 Speaker 2: I try really hard to not have my phone out 478 00:31:22,640 --> 00:31:26,200 Speaker 2: when I'm out at a restaurant, you know, like I'm there, Yeah, 479 00:31:26,200 --> 00:31:28,280 Speaker 2: I'm there to be there, so you know, wh why 480 00:31:28,360 --> 00:31:30,640 Speaker 2: not be there? But one of the exceptions I will 481 00:31:30,680 --> 00:31:37,640 Speaker 2: make is if I need to google like nineteen different ingredients. Yes, 482 00:31:39,120 --> 00:31:42,200 Speaker 2: and I'm so curious about all of this. 483 00:31:42,400 --> 00:31:44,840 Speaker 1: Now. Thank you for trying it and for telling us 484 00:31:44,840 --> 00:31:47,720 Speaker 1: about it. Yeah, now we're gonna have to look up 485 00:31:47,800 --> 00:31:50,880 Speaker 1: all of those things episode topics perhaps. 486 00:31:51,800 --> 00:31:54,720 Speaker 2: Oh yeah, and I and I oh, I have been 487 00:31:54,840 --> 00:32:01,520 Speaker 2: reading all about the Sioux Chef's restaurant that's siou X sue. Yeah, fun, 488 00:32:01,600 --> 00:32:04,560 Speaker 2: I love it. Uh and I'm so fascinated by it. 489 00:32:04,640 --> 00:32:07,840 Speaker 2: And there's a few restaurants that I'm aware of around 490 00:32:08,080 --> 00:32:10,640 Speaker 2: the US that do a similar thing, and I'm so 491 00:32:10,880 --> 00:32:13,160 Speaker 2: curious about all of them. 492 00:32:13,320 --> 00:32:14,800 Speaker 1: I am as well. I know some of you have 493 00:32:14,880 --> 00:32:18,360 Speaker 1: written in about it, and we've mentioned some of them 494 00:32:18,520 --> 00:32:22,040 Speaker 1: in previous episodes, but please keep writing in about it, 495 00:32:22,240 --> 00:32:26,360 Speaker 1: not thing it's no because yep, I I am jealous 496 00:32:26,360 --> 00:32:27,200 Speaker 1: about that as well. 497 00:32:28,520 --> 00:32:30,720 Speaker 2: Yeah, if you do get a reservation, you have to 498 00:32:30,800 --> 00:32:31,680 Speaker 2: let us know how it goes. 499 00:32:32,480 --> 00:32:38,040 Speaker 1: Yes, absolutely, please do well. In the meantime, thank you 500 00:32:38,200 --> 00:32:40,520 Speaker 1: so much to both of these listeners for writing in. 501 00:32:40,720 --> 00:32:42,360 Speaker 1: If you would like to write to as you can, 502 00:32:42,440 --> 00:32:45,320 Speaker 1: our email is Hello at savorpod dot com. We're also 503 00:32:45,360 --> 00:32:46,040 Speaker 1: on social media. 504 00:32:46,120 --> 00:32:49,000 Speaker 2: You can find us on Twitter, Facebook, and Instagram at 505 00:32:49,080 --> 00:32:50,959 Speaker 2: saber pod and we do hope to hear from you. 506 00:32:51,480 --> 00:32:54,840 Speaker 2: Save is production of iHeartRadio. For more podcasts my Heart Radio, 507 00:32:55,000 --> 00:32:58,160 Speaker 2: you can visit the iHeartRadio app, Apple Podcasts, or wherever 508 00:32:58,200 --> 00:33:00,720 Speaker 2: you listen to your favorite shows. Thanks as always to 509 00:33:00,760 --> 00:33:03,880 Speaker 2: our super producers Dylan Fagan and Andrew Howard. Thanks to 510 00:33:03,880 --> 00:33:05,600 Speaker 2: you for listening, and we hope that lots more good 511 00:33:05,640 --> 00:33:14,720 Speaker 2: things are coming your way.