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Speaker 1: Hello, and welcome to Saber production of iHeart Radio.

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Speaker 2: I'm Ayr and I'm Lord Vogelbaum, and today we have

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Speaker 2: an episode for you about cut Broke Trout, specifically hunting

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Speaker 2: cut Broke Trout.

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Speaker 1: We do, and there's a very specific reason that we

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Speaker 1: chose it.

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Speaker 2: There is, Okay, So the thing is is that right

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Speaker 2: now we're recording the live from the iHeart Podcasts Studio

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Speaker 2: powered by Bows at the House of Music at the

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Speaker 2: iHeart Radio Music Festival in Las Vegas. Yes, so we

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Speaker 2: are in Las Vegas in this little sound booth in

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Speaker 2: the middle of a music festival.

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Speaker 1: Yes, that looks a.

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Speaker 2: Little bit like a like an action figure box, and

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Speaker 2: we are the action figures. And so passers by can

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Speaker 2: just kind of like stop and stare at us, which

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Speaker 2: is not what I'm used to, right.

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Speaker 1: They can also just put on headphones and listen in

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Speaker 1: at any point they can.

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Speaker 2: They could have been listening to me say that right then.

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Speaker 2: And the thing is like the headphones are are not

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Speaker 2: in front of the plastic opening from the plastic front

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Speaker 2: of the box, I can't see, so we can't see

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Speaker 2: when other people are listening. Right, It's like a psychological

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Speaker 2: experiment honestly.

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Speaker 1: You might be on the sting man. Yes, but yeah,

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Speaker 1: you know, I wish you listeners were here to see

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Speaker 1: what we're seeing.

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Speaker 2: Yeah where we are, Yeah, it's we're outside of this

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Speaker 2: this arena, and uh, they are broadcasting what's going on

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Speaker 2: inside the arena. And I think it's public enemy. Last

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Speaker 2: night we saw TLC we did. That was great.

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Speaker 1: I was singing my heart out. Oh me too.

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Speaker 2: I felt bad for anyone taking video. I was like, sorry,

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Speaker 2: I'm not going to stop shouting, but right, so okay,

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Speaker 2: So the specific kind of trout is native to the

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Speaker 2: Nevada area, and so I really wanted to just cut.

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Speaker 2: Like it's gonna it's gonna be a sad episode, you guys.

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Speaker 2: It's gonna be one of those like ecological issue episodes.

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Speaker 2: And I love that we came to this fun music

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Speaker 2: festival with all of this party environment and everyone having

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Speaker 2: a hecking great time, and I was like, let's be sad.

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Speaker 1: Can you imagine like anyone who's like glancing in here

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Speaker 1: right now, like, oh I've seen some gun music. Let

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Speaker 1: me check out what's going on in here? Every like

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Speaker 1: trout what? Yes, but it's really our brand. So I

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Speaker 1: feel I feel I feel good about.

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Speaker 3: It me too, same, absolutely, yes, but if you have

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Speaker 3: to hear distractions and concentration are sounds, just know yeah,

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Speaker 3: well maybe we'll post some pictures, but you should.

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Speaker 1: Yeah, yeah, it's the whole thing. It's great, it's a great.

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Speaker 1: It's pretty intense. Yes, yes, you can see. We have

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Speaker 1: done several other fish episodes. You know. We love those

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Speaker 1: because fish are so interesting, and it's one of those

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Speaker 1: things where we have to continually remind ourselves we're not

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Speaker 1: like a biological show.

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Speaker 2: Yeah, fhode show hypathetically, but ye know, sea life is real.

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Speaker 1: Weird it is, yeah, it is. But I guess this

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Speaker 1: brings us to our question. Yeah, cutthroat trout.

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Speaker 4: What are they?

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Speaker 2: Well, cutthroat trout are a type of largely freshwater fish,

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Speaker 2: so named because they have these really distinctive red markings

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Speaker 2: around their gills and the hunting cutthroats have like a

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Speaker 2: furthermore bar of pinkish purple coloring all the way down

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Speaker 2: their sides. They're otherwise like a greenish brownish copper or

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Speaker 2: silver with black speckles. They're kind of cute. They're flesh

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Speaker 2: because we are a food show. Is orangish pink one

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Speaker 2: raw cooks to like a pinkish white and will be

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Speaker 2: like kind of tender, flaky, and texture generally a little

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Speaker 2: mild like maybe a little nutty, and flavor not super fishy,

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Speaker 2: more like clean. They're they're good size for freshwater fish,

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Speaker 2: often over five pounds or two kilos, like like good

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Speaker 2: for filets, Tasty when grilled or subtaed with the skin

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Speaker 2: on so that you get that nice crisp you know. Okay,

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Speaker 2: I haven't had it, actually, but I understand that they're

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Speaker 2: a little bit like a like a milder, less fatty salmon.

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Speaker 2: But these fish are survivors, yes, yes, and okay, So

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Speaker 2: scientists love arguing about taxonomy, which is a thing that

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Speaker 2: I love, Like, I love reading about scientists arguing about taxonomy.

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Speaker 2: They're like, well, actually so good, you know, like and

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Speaker 2: like whether things should be categorized as subspecies or their

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Speaker 2: own species. But as of right now, cut through a

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Speaker 2: trout are classified under the species on Koricas Clarky I. Yes,

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Speaker 2: with fourteen subspecies. Lahontan are subspecies henshaw E I henshaw E.

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Speaker 1: I'm gonna go with that.

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Speaker 2: Yeah, sure, Latin. They are in the salmon family. They

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Speaker 2: live in rivers and lakes in the Lahontan Basin region,

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Speaker 2: which is a closed freshwater system in what's now California, Oregon,

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Speaker 2: and Nevada. It's part of the larger Great Basin of

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Speaker 2: western North America, but these are waterways that are high

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Speaker 2: in the mountains surrounded by desert. The lakes are a

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Speaker 2: little bit more alkaline and salty than a lot of

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Speaker 2: fish could tolerate, but these buddies are adapted to it,

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Speaker 2: though they do need like less salty river or stream

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Speaker 2: water to spawn in reproduction. Yeah, speaking of life cycle

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Speaker 2: of an LCT, the Internet likes calling them Lahontan cutry

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Speaker 2: of trout.

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Speaker 1: Yeah.

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Speaker 2: Female fish will select a riverbed or stream bed to

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Speaker 2: deposit eggs hundreds or even thousands, depending on the size

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Speaker 2: of the fish and other circumstances like their health location

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Speaker 2: makes sense, Malefish really sperm into the same areas. If fertilized,

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Speaker 2: the eggs will hatch into alvins, which are sort of

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Speaker 2: like protofish that are still attached to their yolk sac

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Speaker 2: as their food intake because they can't eat yet, and

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Speaker 2: then over the course of a couple of weeks, they'll

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Speaker 2: develop into fry, which are like minifish that can move

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Speaker 2: around more than eat a tiny zooplankton in the water

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Speaker 2: column start getting bigger. They have small teeth on the

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Speaker 2: back of their tongue. Okay, this is my fun sea

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Speaker 2: life fact for the episode. They have small teeth on

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Speaker 2: the back of their tongue.

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Speaker 1: It's kind of terrifying and I love it.

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Speaker 2: Yes, I'm a little upset. Traditionally, they have been the

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Speaker 2: largest predatory fish in this ecosystem, capable of growing to

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Speaker 2: certainly over twenty pounds or nine kilos and thirty inches long,

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Speaker 2: which is about seventy five centimeters if they're in a lake.

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Speaker 2: They eat pretty much anything smaller than them which anyone

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Speaker 2: who happens to have an aquarium hobby as I have had,

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Speaker 2: understands when you put fish in a tank, they will

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Speaker 2: eat anything smaller than themselves cannon mill Yeah or not

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Speaker 2: not not smaller than them. Smell it's not smaller than themselves,

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Speaker 2: but smaller than their mouth if they if it.

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Speaker 4: Fits it, if.

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Speaker 2: It fits, it eats. Yeah, it doesn't rhyme, but it's

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Speaker 2: still pretty cool. Yeah, mostly insects when they're younger, other

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Speaker 2: fish and small crustaceans when they're older. They can live

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Speaker 2: up to about nine years. They don't necessarily spawn every year.

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Speaker 2: It depends again on circumstances, which again fair understandable. You know, Yeah,

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Speaker 2: these fish are popular with anglers, like they're big and pretty.

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Speaker 2: They do respond really well to bait, and they put

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Speaker 2: up a fight, which I guess people find fun. Plus,

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Speaker 2: so you can either throw them back at that point

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Speaker 2: or you know, they're tasty. They are considered threatened as

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Speaker 2: a species, but laws allow for some limited fishing of them,

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Speaker 2: kind of as part of the conservation effort actually to

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Speaker 2: like encourage humans to help their populations out right. Yes,

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Speaker 2: they do have scales that you wouldn't want to eat,

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Speaker 2: but their skin is edible.

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Speaker 1: As I said above, they.

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Speaker 2: Have orange pinkish flesh that can be flaid off or

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Speaker 2: cut into steaks once you've gutted them. At that point

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Speaker 2: you have to deal with bones. It's up to your preference,

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Speaker 2: you know. I understand from everything I've read they're just

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Speaker 2: really tasty. Their flavor will depend on their diet, so

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Speaker 2: they can be mild to more strongly fishy, depending and

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Speaker 2: even sort of like nutty sweet if they're eating mostly

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Speaker 2: insects and crustaceans and.

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Speaker 1: You can cook them up. However, you like cooking.

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Speaker 4: Fish listeners, my goodness, yes, yes, Well what about the

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Speaker 4: nutrition by themselves?

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Speaker 2: Lct are pretty good for you, high end protein, good fats,

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Speaker 2: you know, eat, eat, eat a vegetable. Also, once you've

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Speaker 2: bread it and fried something, I make no nutritional promises.

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Speaker 1: It might make you so happy.

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Speaker 2: Oh yes, oh, I totally encourage you to bread and

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Speaker 2: fry fish. Certainly most things us try it. Yes, but

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Speaker 2: fish is pretty provenly delicious that way.

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Speaker 1: I did have some swordfish last night, Oh you did?

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Speaker 1: I did, and it was delicious, but I was so

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Speaker 1: full I couldn't eat thet I know, I got a problem. Yeah, right, right,

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Speaker 1: a lovely, lovely problem. That was really good. Okay, we

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Speaker 1: do have some numbers, facts or a couple. There's like

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Speaker 1: a number and a half. Yeah, sure, sure, yes, so.

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Speaker 1: Nevada state fish is the Haunting cutthroat trout, Utahs is

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Speaker 1: the Bonneville cutthroat trout.

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Speaker 2: New Mexico's is the Rio Grande cutthroat. The record for

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Speaker 2: the largest LCT ever caught. It's from nineteen twenty five

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Speaker 2: for a forty one pounder that's eighteen point six kilos.

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Speaker 2: It was thirty nine inches long about a meter. That

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Speaker 2: is a he large fish.

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Speaker 1: That's a big fish, a big fish.

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Speaker 2: The hot and cutthroats currently live in about one hundred

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Speaker 2: and fifty streams comprising four hundred and eighty miles of habitat.

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Speaker 2: It's about seven hundred and seventy kilometers plus five lakes.

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Speaker 2: Their populations, though, are only self sustaining in about ten

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Speaker 2: percent of their historic river territory and in only like,

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Speaker 2: like less than one percent of their historic lake territory.

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Speaker 1: Right, And that's a big part of what we're going

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Speaker 1: to talk about in a history.

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Speaker 2: Section, yeah, which we are going to get into after

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Speaker 2: we get back from a quick break forward from.

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Speaker 5: Our sponsors, and we're back.

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Speaker 1: Thank you sponsor, Yes, thank you. And a reminder in

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Speaker 1: case you hear it in our voices, you hear it

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Speaker 1: in the background. You are listening to Save Her live

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Speaker 1: at the iHeart Podcast Studio powered by Bows at the

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Speaker 1: House of Music at the iHeartRadio Music Festival. It's a scene, y'all.

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Speaker 1: I really don't know how to describe what's going on

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Speaker 1: right now, but we're like in a box and we're

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Speaker 1: talking about well, people are listening to you music.

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Speaker 2: Our our lovely and helpful attendance. Are like are like

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Speaker 2: guiding people to the to the earphones, and I'm like,

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Speaker 2: oh goodness.

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Speaker 1: This is this is well if you're listening, welcome, yeah,

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Speaker 1: thank you. Hi. Welcome to Trout. Welcome to Trout. As

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Speaker 1: you listen to Kelly Clark. Yes, but I'm glad I

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Speaker 1: am here with you, Lauren. There's no one I would

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Speaker 1: rather be doing this with.

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Speaker 2: Oh yeah, yeah, I can't imagine talking about Trout with

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Speaker 2: anyone else at a music festival.

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Speaker 1: Yes, we're a perfect match in this way. Yes, but

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Speaker 1: all right, the history. Yes, so we are specifically talking

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Speaker 1: about the Haunted Cutthroat Trout mostly and it is believed

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Speaker 1: to have evolved in the in the La Haunted Basin,

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Speaker 1: which is like northeastern California, southeastern Oregon, and northern Nevada,

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Speaker 1: where over the course of a million years, the Haunted

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Speaker 1: Lake has grown and shrunk and moved. You can you

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Speaker 1: can find papers that have like traced what oh yeah, yeah, yeah.

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Speaker 2: It's super fascinating because like these water systems developed during

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Speaker 2: the Price to Scene glacial era and got cut off

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Speaker 2: from external waterways. So the evolution of a lot of

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Speaker 2: the wildlife there, like literally took a left turn at Albuquerque.

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Speaker 1: Yes, certainly, certainly did. And for thousands of years, the

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Speaker 1: the Hanton cutthroat trout was culturally and economically important to

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Speaker 1: the local indigenous communities.

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Speaker 2: One of the local tribes, the Lake Payut, originally called

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Speaker 2: themselves in translation, the Cement Lake fish eaters or the

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Speaker 2: Seventh Lake trout eaters.

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Speaker 1: Oh I like that. The cutthroat trout is often described

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Speaker 1: as the only trout native to Utah and the only

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Speaker 1: species present in the area prior to the eighteen hundreds

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Speaker 1: when white colonizers arrived. At the same time, new species

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Speaker 1: of trout, particularly the brown trout, were introduced, competing for

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Speaker 1: food and space, and also brown trout started eating the

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Speaker 1: local cutthroat trout. Yeah.

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Speaker 2: Furthermore, the Hatton cutthroats can interbreed with similar species of trout,

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Speaker 2: and hybridization is considered another threat to their populations. Like

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Speaker 2: it would be considered good if they were interbreeding with

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Speaker 2: other subspecies of native cutthroat, but those are not the

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Speaker 2: fish that have been introduced to these.

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Speaker 1: Waterways that are causing the problems right. And on top

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Speaker 1: of that, even in these early years, we're talking about

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Speaker 1: the will hauntan cutthroat trout was susceptible to over harvesting,

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Speaker 1: also things like volution of diverting of the water, mining

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Speaker 1: harvesting of timber. Another big factor in the decline of

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Speaker 1: their population was the construction of the Derby Dam in

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Speaker 1: the early nineteen hundreds in Nevada.

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Speaker 2: Yeah, like one of their native lakes, Pyramid Lake, dropped

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Speaker 2: eighty feet in water level over the next sixty years

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Speaker 2: after the dam was built, it's become largely more salty

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Speaker 2: than the trout's eggs can survive in.

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Speaker 1: Right, So sometime in the mid nineteen hundreds, the lct

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Speaker 1: were largely forced out, slash relocated, and two isolated small

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Speaker 1: lake systems.

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Speaker 2: This was a gradual process, as like all of these

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Speaker 2: different human interventions changed literally changed the landscape, physically isolating

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Speaker 2: these populations of these fish from other populations and from

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Speaker 2: other subspecies, thus limiting the amount of genetic diversity in

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Speaker 2: those populations. The concern here is that like if they

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Speaker 2: become too seized and then their habitat changes due to

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Speaker 2: climate change or further human intervention, they'll be unable to

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Speaker 2: adapt and will.

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Speaker 1: Die out right. So by the nineteen seventies, fissures in

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Speaker 1: the area, were worried that the cutthroat had gone extinct

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Speaker 1: and started fishing in lesser known areas. They also started

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Speaker 1: attempting to boost populations when they did discover these fish.

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Speaker 1: The LCT was originally listed as endangered in nineteen seventy

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Speaker 1: under the nineteen sixty nine Endangered Species Act.

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Speaker 2: Yeah, freshwater animals are particularly at risk. Right around this time,

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Speaker 2: the nineteen seventies, there was a big important push to

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Speaker 2: pay attention to the destruction of ecosystems and human caused extinctions.

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Speaker 2: Like today, global biodiversity is still in decline, but freshwater

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Speaker 2: fauna is declining five times faster than terrestrial fauna.

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Speaker 1: Yeah. And another piece of this is after several court

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Speaker 1: actions and a long fought battle, the Pyramid Lake Piute

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Speaker 1: Tribe negotiated with the US government about water allocations to

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Speaker 1: protect not only the lake but the fish that inhabited

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Speaker 1: the lake under the Endangered Species Act and then again

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Speaker 1: in the nineteen eighty seven renewal of the Clean Water Act.

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Speaker 1: Congress approved the Trucky River Settlement Act in nineteen ninety

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Speaker 1: one that required the Pyramid Lake Piute tribe to be

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Speaker 1: consulted in every decision involving the Trucky River, which.

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Speaker 2: Yeah, late, but rad probably. Yes, consult the humans who

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Speaker 2: live there. That's a good thing to do.

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Speaker 1: Yeah. Yes, Whether or not they actually did it, we'll

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Speaker 1: talk about more. Ye. Yes. In nineteen ninety five, the

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Speaker 1: recovery plan for Lahontan Lahontan cutthroat trout was approved and

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Speaker 1: officials found that the LCT still met the criteria endangered species.

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Speaker 1: In two thousand and nine, yep, yep. And then recently

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Speaker 1: the US Fish and Wildlife Service found that of the

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Speaker 1: seventy one populations of La Hontan cutthroat trout, only five

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Speaker 1: were resilient. The Summit Lake Paiute Tribe and the Pyramid

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Speaker 1: Lake Piot Tribe. I've been working for decades and possibly centuries,

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Speaker 1: which they pointed out is something not mentioned in this

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Speaker 1: report from the US government, and rightfully, I would say said,

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Speaker 1: this is another instance of the US government not listening

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Speaker 1: to indigenous people, are not acknowledging their efforts, and these

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Speaker 1: efforts have been successful.

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Speaker 3: Yeah.

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Speaker 1: The indigenous people in this area manage a hatchery for

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Speaker 1: the Pyramid Lake Lahontan cutthroat trout, raising juvenile, juvenile fish

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Speaker 1: until they can be released into the Lake.

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Speaker 2: Yeah, and in twenty twelve they successfully spawned there for

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Speaker 2: the first time.

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Speaker 1: In eighty years. It's so cool.

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Speaker 2: Other reintroduction efforts are taking place around the Greater Great

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Speaker 2: Basin region, including in Lake Tahoe, And there's yeah, just

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Speaker 2: some really cool research going on in Summit Lake, which

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Speaker 2: is on the Piot Reservation. Together with the University of Reno.

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Speaker 2: They're studying the habitat and life cycle of the fish

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Speaker 2: to see what's going right and what's going wrong and

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Speaker 2: see how they can help create more circumstances of going right.

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Speaker 2: They have this whole fish tagging program that lets them

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Speaker 2: track fish as they migrate and spawn in these like

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Speaker 2: underwater camera systems to see what's going on with them.

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Speaker 1: Super cool.

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Speaker 2: But yeah, again, this is sort of a Laurence Kiljoy episode.

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Speaker 2: Freshwater fish are going extinct eight hundred and seventy seven

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Speaker 2: times faster than normal extinction rates, So what can we do?

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Speaker 1: You know, Like, that's that's.

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Speaker 2: A heck of a statistic to drop on you and

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Speaker 2: then be like Okay, good bye, thanks for listening.

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Speaker 1: So yeah, like what can we do?

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Speaker 2: I mean, like, you know, support science support legislation that

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Speaker 2: supports science, support conservation efforts, ask and then listen to

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Speaker 2: the native peoples who have been the stewards of the

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Speaker 2: land that other peoples are now occupying.

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Speaker 1: Yeah, yep, that's that's some pretty solid advice to end

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Speaker 1: on here. But as always, listeners, if you know more

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Speaker 1: about this, if there's something that we missed.

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Speaker 2: Oh goodness, yeah, yeah, because right because we haven't. Yeah,

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Speaker 2: I've not tried this food item. This episode has not

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Speaker 2: been about food very much, but you know, like like

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Speaker 2: if you have, you know that some of the stories

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Speaker 2: that I was reading were you know, just just these

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Speaker 2: memories of people going out fishing with their grandparents and

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Speaker 2: and being so sad that the pop relations have declined,

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Speaker 2: but so happy to be able to get to participate

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Speaker 2: in some of these reconstruction efforts, right.

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Speaker 1: Yeah, yeah, And that's one of the things we love

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Speaker 1: about this show, as much as it can be painful

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Speaker 1: to talk about, but those like memories and then the

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Speaker 1: effort to preserve so people in the future can have

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Speaker 1: those memories.

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Speaker 2: Absolutely, yeah, yeah, and certainly yeah, if you have those memories,

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Speaker 2: we absolutely want to hear them.

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Speaker 1: We do. But that is what we have to say

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Speaker 1: about Little Haunton Cutthroat Trout for now it is.

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Speaker 2: We do already have some listener mail for you, though,

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Speaker 2: and we are going to get into that as soon

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Speaker 2: as we get back from one more quick break for

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Speaker 2: a word from our sponsors.

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Speaker 1: And we're back. Thank you, sponsor, Yes, thank you. We're

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Speaker 1: back with the listeners. You know, I don't know have

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Speaker 1: we done this in person in like.

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Speaker 2: When when was the last time I was sitting across

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Speaker 2: the table.

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Speaker 1: From each other? Yeah? Not since the pandemic. Right, yeah,

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Speaker 1: So we normally have like a I would say, a

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Speaker 1: second delay in the skype mutes everything. Yeah for Lauren.

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Speaker 2: Yeah, because because once Annie starts starts singing or doing

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Speaker 2: whatever it is that she's doing, I have Once I

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Speaker 2: start trying to follow her, I have no idea what

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Speaker 2: she's doing anymore, so I have to base it on

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Speaker 2: her hand gestures.

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Speaker 4: Yes, so this was a unique Yeah.

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Speaker 1: Also, I maintain that is a skill set, Lauren, you

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Speaker 1: have learned skill to interpret whatever I'm doing. So we

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Speaker 1: have two short ones today, but they're from two Kelsey's

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Speaker 1: but different kelceies. Oh okay, okay, all right, yes, So

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Speaker 1: first Kelsey wrote, if your mom needs a book recommendation? Okay,

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Speaker 1: speaking to me because I had said about my mom

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Speaker 1: loves these kind of mystery books. I also have this

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Speaker 1: other side gig going on. Okay, sure. The Golden Spoon

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Speaker 1: by Jessa Arnold is really good. Think Agatha Christie meets

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Speaker 1: British Bakeoff set in modern day Vermont on an old

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Speaker 1: money estate. Wow, that's great. I know there's so much

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Speaker 1: going on in this and I love it. The sentence

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Speaker 1: is stunning you. It's like you pulled off what Lauren

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Speaker 1: does when she's describing how something taste. You did that

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Speaker 1: for this book where I'm like, oh, yeah, right, that's

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Speaker 1: so that. Oh man, that sounds really that sounds really awesome.

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Speaker 1: The British Bakeoff, I'm just I want I want to

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Speaker 1: know warm. I want to know warm. You've intrigued me.

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Speaker 1: I'm booked.

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Speaker 2: Yeah, yeah, I'm like, how British Bakeoff does it get?

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Speaker 1: Like?

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Speaker 2: Is there like a Gonzo all Fielding character in there somewhere?

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Speaker 2: Like I'm not sure, you never know, you never know?

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Speaker 2: Are they just talking about pastry a lot? I'm into

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Speaker 2: that too.

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Speaker 1: Yeah. Is there like a competition going on? Is it

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Speaker 1: like a food competition? And then we'll have to read

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Speaker 1: it and find out. Oh yeah, yeah yeah, heck yeah,

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Speaker 1: thank you for the recommendation. All right.

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Speaker 2: The other Kelsey, this one in DC, wrote, I'm listening

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Speaker 2: to your episode about Zimmus, which I've never heard of before,

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Speaker 2: but it sounds delicious and I hope to try it someday.

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Speaker 2: The description of cooking vegetables with fruit and or juice

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Speaker 2: reminds me of one of my favorite Thanksgiving side dishes,

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Speaker 2: carrots celery cooked with apple juice and a lot of butter.

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Speaker 2: I think my mom got the recipe from a magazine,

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Speaker 2: but I don't know anyone else who eats this. Are

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Speaker 2: you familiar with it? Listeners, please write in. I hope

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Speaker 2: you have a great fall. I'll just be here morning

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Speaker 2: the end of peach and tomato season while looking forward

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Speaker 2: to soup season. Here's a picture of a tomato gillette

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Speaker 2: I always say it wrong cool that I made with

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Speaker 2: the last of my Farmers Market tomatoes. It's a boneape

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Speaker 2: tita recipe plus everything but the bagel seasoning.

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Speaker 1: Oo. Yeah, I always feel bad when we talk about pictures,

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Speaker 1: and it's a very lovely picture.

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Speaker 2: Yeah it's delicious, oh man, and good farmers Market tomatoes.

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Speaker 1: Oh oh, I mean, I'm right here with you. Falls

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Speaker 1: my favorite season for a lot of reasons. But I

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Speaker 1: will miss the tomatoes everywhere. Yeah, which is Yeah, I

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Speaker 1: feel like I haven't gotten a really good peach this year.

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Speaker 1: Even I don't think I have either. It's really fallen

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Speaker 1: down on that. Yeah, I know, I think it might

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Speaker 1: be too late.

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Speaker 2: It might be it might be here. Pierson Farms, call us,

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Speaker 2: we need your help you. Pearson Farms is a is

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Speaker 2: a local farm that does really good peaches, really good peaches.

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Speaker 1: I cannot recommend them enough. Oh my gosh, my, I'm

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Speaker 1: like thinking about peaches. But I'll say I have this

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Speaker 1: background of food fighters going on, and it's amazing. It's

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Speaker 1: very intense. It's really intense music that's happening right now.

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Speaker 1: I have not heard of this side dish up the

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Speaker 1: ale juice I could see that.

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Speaker 5: Yeah, see that.

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Speaker 2: Yeah, I haven't heard of it either. Apple juice I'm

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Speaker 2: fascinated by. Like orange juice, like citrus juice is usually

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Speaker 2: what I see inside dishes like this, Like definitely like

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Speaker 2: a like a sweet potato with orange juice is something

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Speaker 2: even outside of Zimis I've definitely seen.

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Speaker 1: But apple juice, Yeah that sounds great, right, Yeah, I

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Speaker 1: mean it's also a lot of butter. As you say, well,

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Speaker 1: I mean that always sounds great. Never never, never, not

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Speaker 1: a lot of butter. I think I've told this story before,

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Speaker 1: but one of my older brother's best friends when we

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Speaker 1: were younger, he always loved coming to eat at our house,

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Speaker 1: and one day he finally said, it's because your mom

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00:26:08,760 --> 00:26:14,720
Speaker 1: puts so much butter and everything beautiful. Yeah that's pretty good.

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00:26:15,119 --> 00:26:17,200
Speaker 1: You like, see like broccoli, it looks so healthy, and

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00:26:17,240 --> 00:26:24,320
Speaker 1: then you see this but perfect Oh yeah, so good.

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00:26:24,560 --> 00:26:28,040
Speaker 2: Oh yeah, that was definitely for a brief period of

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00:26:28,040 --> 00:26:31,159
Speaker 2: my life. Like how you got Lauren to eat vegetables?

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00:26:31,400 --> 00:26:32,480
Speaker 2: Was that amount of butter?

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00:26:32,880 --> 00:26:35,760
Speaker 1: I mean, eat your vegetables. You gotta get the kids

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Speaker 1: to do it right.

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00:26:36,760 --> 00:26:39,760
Speaker 2: But like eat eat, eat a fat. You need fat

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00:26:39,800 --> 00:26:42,159
Speaker 2: in your diet. It's important. I was, look, I was,

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00:26:42,840 --> 00:26:44,879
Speaker 2: you were ahead of I know, I was knew, you

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00:26:44,920 --> 00:26:45,800
Speaker 2: knew what was going on.

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00:26:46,160 --> 00:26:50,160
Speaker 1: You did your future as a food podcaster. Who would

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00:26:50,240 --> 00:26:54,520
Speaker 1: be sitting in this music festival you had already foreseen.

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00:26:54,800 --> 00:26:59,520
Speaker 2: Yeah, I could see exactly this, Yes, talking about trapped

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00:27:00,160 --> 00:27:02,560
Speaker 2: while people are listening to the food fighters.

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00:27:04,920 --> 00:27:06,800
Speaker 1: Some things are just meant to be, you know, some

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00:27:06,840 --> 00:27:11,520
Speaker 1: things are meant to be. You're right. Wow again. Thank

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00:27:11,560 --> 00:27:15,080
Speaker 1: you Lauren for being here with me. Oh, thank you

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00:27:15,160 --> 00:27:20,000
Speaker 1: for being here with me. Thanks to these listeners for

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00:27:20,119 --> 00:27:23,800
Speaker 1: writing it. Yes. Yes, If you would like to write

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00:27:23,800 --> 00:27:26,040
Speaker 1: to us, you can, and we would love to hear

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00:27:26,080 --> 00:27:29,440
Speaker 1: from you. Our email is hello at savorpod dot com.

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00:27:29,480 --> 00:27:31,439
Speaker 2: We are also on social media. You can find us

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00:27:31,440 --> 00:27:34,440
Speaker 2: on Twitter, Facebook, and Instagram at saver pod and we

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00:27:34,480 --> 00:27:36,800
Speaker 2: would love to hear from you. Save is a production

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00:27:36,840 --> 00:27:39,399
Speaker 2: of iHeartRadio. For more podcasts from my Heart Radio, you

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00:27:39,440 --> 00:27:42,879
Speaker 2: can visit the iHeartRadio app, Apple Podcasts, or wherever you

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00:27:42,920 --> 00:27:45,679
Speaker 2: listen to your favorite shows. Thanks as always to our

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00:27:45,720 --> 00:27:49,520
Speaker 2: superproducers Dylan Fagan and Andrew Howard, with extra special thanks

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00:27:49,520 --> 00:27:53,800
Speaker 2: today to super producer Tyler Klang for being here in

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00:27:53,880 --> 00:27:55,560
Speaker 2: this weird.

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00:27:55,359 --> 00:27:57,119
Speaker 1: And wonderful space with us.

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00:27:57,600 --> 00:27:59,639
Speaker 2: Thank you for listening, and we hope that lots more

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00:27:59,680 --> 00:28:00,960
Speaker 2: good things things are coming your way