1 00:00:07,800 --> 00:00:10,240 Speaker 1: Hello, and welcome to Savor Prediction of I Heart Radio. 2 00:00:10,280 --> 00:00:13,440 Speaker 1: I'm Annie Reese and I'm Lauren Vogelbaum, and today we're 3 00:00:13,440 --> 00:00:19,720 Speaker 1: talking about radishes, radishes. Radishes. Radishes is also a very 4 00:00:19,800 --> 00:00:23,560 Speaker 1: fun word to say. It is I relish saying radish. 5 00:00:24,120 --> 00:00:28,000 Speaker 1: I radish raddish. So this one was kind of inspired 6 00:00:28,120 --> 00:00:34,600 Speaker 1: by I have been doing a CSA from a local 7 00:00:34,840 --> 00:00:37,839 Speaker 1: establishment here in Atlanta called eight Arm. Like a lot 8 00:00:37,880 --> 00:00:42,680 Speaker 1: of restaurants that are closed up, they pivoted to doing 9 00:00:42,680 --> 00:00:46,239 Speaker 1: a CISA every week where you can get uh produced 10 00:00:46,280 --> 00:00:50,760 Speaker 1: from local farmers all kinds of things. And I love it. 11 00:00:50,880 --> 00:00:53,680 Speaker 1: I love it. It's so exciting. I love trying to 12 00:00:53,760 --> 00:00:57,000 Speaker 1: figure out Lauren's gotten some text from me what is 13 00:00:57,080 --> 00:00:59,960 Speaker 1: the I don't know, and then I had to figure 14 00:01:00,000 --> 00:01:02,680 Speaker 1: out to cook with it, and it's really exciting. It's 15 00:01:02,720 --> 00:01:05,160 Speaker 1: been good for me in a lot of ways. I 16 00:01:05,240 --> 00:01:07,920 Speaker 1: do love cooking and I love trying new recipes. Um 17 00:01:08,040 --> 00:01:10,240 Speaker 1: and if you follow me or Savor on social I 18 00:01:10,319 --> 00:01:14,720 Speaker 1: have posted about it a few times. But anyway, recently, 19 00:01:14,920 --> 00:01:18,640 Speaker 1: one of the ingredients I've been getting is radishes, and 20 00:01:19,080 --> 00:01:22,480 Speaker 1: that's I don't think I'd ever cooked with radishes before. 21 00:01:22,520 --> 00:01:26,240 Speaker 1: I'd had them raw, but sure, like in a salad 22 00:01:26,360 --> 00:01:28,800 Speaker 1: or something, but you'd never right right, Um, And it 23 00:01:28,920 --> 00:01:32,520 Speaker 1: turns out I love them and I love cooking with them, 24 00:01:33,120 --> 00:01:35,080 Speaker 1: and I'm trying to grow. I'm trying to grows some 25 00:01:35,280 --> 00:01:40,080 Speaker 1: now because I've definitely become a person. That's everything that 26 00:01:40,240 --> 00:01:42,000 Speaker 1: I could I once would have thrown away. I'm like, 27 00:01:42,080 --> 00:01:46,480 Speaker 1: maybe I could grow this. Um. The Internet tells me 28 00:01:46,520 --> 00:01:48,280 Speaker 1: I won't be able to because I am in a 29 00:01:48,400 --> 00:01:50,480 Speaker 1: small space. I probably won't be able to get the radish, 30 00:01:50,520 --> 00:01:52,760 Speaker 1: but I can grow the greens. And it looks pretty good. 31 00:01:53,320 --> 00:01:55,760 Speaker 1: It looks pretty good out there. Hey, awesome, And radish 32 00:01:55,800 --> 00:01:58,920 Speaker 1: greens are delicious too. Yes, So that's the recipe I've 33 00:01:58,960 --> 00:02:02,800 Speaker 1: been doing. Is I just saw te the radish and 34 00:02:02,960 --> 00:02:05,680 Speaker 1: the radish greens, a little bit of butter, a little lemon, 35 00:02:06,000 --> 00:02:07,960 Speaker 1: and it's so good. It's so simple, it's so good. 36 00:02:08,360 --> 00:02:11,200 Speaker 1: Oh yeah, yeah, yeah. I I love a radish. Um. 37 00:02:11,280 --> 00:02:12,880 Speaker 1: I've liked him raw this next since I was a 38 00:02:12,919 --> 00:02:15,239 Speaker 1: teen er. So I think the first time that I 39 00:02:15,400 --> 00:02:19,919 Speaker 1: ever really like noticed the potential of radishes was when 40 00:02:20,040 --> 00:02:21,960 Speaker 1: a friend of mine, a cook and bar tender by 41 00:02:21,960 --> 00:02:26,000 Speaker 1: the name of Darryl, prepared this uh radish butter for 42 00:02:26,360 --> 00:02:29,600 Speaker 1: a like trend family dinner. Um. And it's just butter 43 00:02:29,919 --> 00:02:33,480 Speaker 1: and like fine diced radish and salt and pepper and 44 00:02:33,560 --> 00:02:36,679 Speaker 1: it's transcendent. Um. Uh. You squeeze a bunch of the 45 00:02:36,720 --> 00:02:41,320 Speaker 1: water out of the diced radish first, just blended all together, transcendent, 46 00:02:41,520 --> 00:02:45,280 Speaker 1: spread it on toast. It's amazing. It's just so nice. 47 00:02:46,280 --> 00:02:52,359 Speaker 1: That sounds wonderful. Wonderful. Well, I know what if I 48 00:02:52,440 --> 00:02:57,400 Speaker 1: get radish this again this week? I know where they're going. Yeah, yes, 49 00:02:57,919 --> 00:03:01,239 Speaker 1: I one of them. I had some a couple of 50 00:03:01,320 --> 00:03:04,639 Speaker 1: nights ago, and one of them the most peppery like 51 00:03:04,840 --> 00:03:09,440 Speaker 1: burning sensation. It was light, it was light. And I 52 00:03:09,600 --> 00:03:13,320 Speaker 1: had my random fandom pop culture reference because they wouldn't 53 00:03:13,320 --> 00:03:14,800 Speaker 1: be an episode of Saver if I didn't bring up 54 00:03:14,840 --> 00:03:18,440 Speaker 1: something completely unrelated and useless. Um. And it's from one 55 00:03:18,480 --> 00:03:21,840 Speaker 1: of my go to you comfort movies, Kung Fu Panda. 56 00:03:22,400 --> 00:03:27,799 Speaker 1: Yeah yeah, so if you haven't seen it, um, Kung 57 00:03:27,840 --> 00:03:33,800 Speaker 1: Foo Panda po. He is adopted and his father, who's 58 00:03:33,840 --> 00:03:37,280 Speaker 1: a goose of course, found him in a crate of radishes, 59 00:03:38,080 --> 00:03:40,440 Speaker 1: and it's a really sweet story. And in the second one, 60 00:03:41,320 --> 00:03:44,160 Speaker 1: when Poe is trying to, you know, to find out 61 00:03:44,200 --> 00:03:48,320 Speaker 1: who he is. Uh, he has a nightmare that. Um, 62 00:03:49,320 --> 00:03:51,960 Speaker 1: there's like this radish Kung fu warrior. He has to 63 00:03:52,040 --> 00:03:54,440 Speaker 1: fight and he's better that the Radish is better at 64 00:03:57,000 --> 00:04:01,000 Speaker 1: and it's really well animated. It's really cool. Oh um, 65 00:04:01,360 --> 00:04:04,320 Speaker 1: I have not seen kung Fu panda. Um, but I 66 00:04:04,480 --> 00:04:07,160 Speaker 1: but I love your note that that his father is 67 00:04:07,240 --> 00:04:15,360 Speaker 1: the goose of course, um that I'm like, yeah, sure, okay, 68 00:04:15,760 --> 00:04:20,600 Speaker 1: Well it's a joke because Poe doesn't realize until I 69 00:04:20,640 --> 00:04:28,240 Speaker 1: don't know, way way far in that he's adopted. Okay, okay, alright, alright, 70 00:04:28,320 --> 00:04:30,800 Speaker 1: I get it. But but yes, added to the list definitely, 71 00:04:31,200 --> 00:04:34,520 Speaker 1: to our favorite watchless Yes, all right, But in the meantime, 72 00:04:34,920 --> 00:04:43,200 Speaker 1: let's get to your question. Radishes what are they? Well, 73 00:04:43,800 --> 00:04:48,720 Speaker 1: Radishes are crispy, crunchy, slightly juicy root vegetable with a 74 00:04:48,839 --> 00:04:51,280 Speaker 1: with a spicy kick, sort of like a like a 75 00:04:51,760 --> 00:04:57,919 Speaker 1: underground fire apple. Botanical name Rapinus sativus sativus, meaning cultivated, 76 00:04:58,000 --> 00:04:59,720 Speaker 1: and you may have noticed it's the species name of 77 00:04:59,720 --> 00:05:01,760 Speaker 1: a whole lot of plants that we talk about. And 78 00:05:02,240 --> 00:05:05,839 Speaker 1: you might recognize that bite of heat in radishes because 79 00:05:06,120 --> 00:05:09,000 Speaker 1: they're a member of the Brassicassier family, along with things 80 00:05:09,080 --> 00:05:14,640 Speaker 1: like turnips, mustard, arugula, and wasabi um. So when you 81 00:05:14,720 --> 00:05:17,880 Speaker 1: when you plant a radish seed, it grows some leafy 82 00:05:17,920 --> 00:05:20,000 Speaker 1: greens maybe two or three feet high up to a meter, 83 00:05:20,320 --> 00:05:24,200 Speaker 1: and pretty quickly starts to develop a tuber underground or 84 00:05:24,240 --> 00:05:27,320 Speaker 1: a tap root along with its true root system. The 85 00:05:27,440 --> 00:05:30,320 Speaker 1: roots and the leaves taken raw growth materials, and the 86 00:05:30,440 --> 00:05:33,960 Speaker 1: tuber stores them up water and sugar and stuff in 87 00:05:34,040 --> 00:05:37,760 Speaker 1: preparation for surviving um either dry summers or lean winters, 88 00:05:38,080 --> 00:05:42,839 Speaker 1: and then growing flowers and seeds later on. Like other 89 00:05:43,080 --> 00:05:46,840 Speaker 1: Brassicassier plants, radishes even produce a few compounds that are 90 00:05:46,920 --> 00:05:49,680 Speaker 1: irritants to a lot of mammals and insects and even 91 00:05:49,760 --> 00:05:53,719 Speaker 1: microbes to help prevent anyone from eating that tap root 92 00:05:53,839 --> 00:05:57,920 Speaker 1: before they get a chance to flower. But suckers humans 93 00:05:58,000 --> 00:06:02,120 Speaker 1: decided that we like those ere too, so so we 94 00:06:02,240 --> 00:06:05,279 Speaker 1: harvest them and edom. Depending on the variety of radish uh, 95 00:06:05,560 --> 00:06:07,840 Speaker 1: the skin of that taproot might range in color from 96 00:06:07,920 --> 00:06:10,880 Speaker 1: red to pink, to white to green to purple to 97 00:06:11,080 --> 00:06:14,560 Speaker 1: black um, and the interior flesh may range from white 98 00:06:14,680 --> 00:06:18,080 Speaker 1: to green to pink. They can be quite small. Some 99 00:06:18,200 --> 00:06:20,120 Speaker 1: of them are just eighty bitty when they're harvested, like 100 00:06:20,200 --> 00:06:23,320 Speaker 1: the size of your pinky joint, or really quite large 101 00:06:23,640 --> 00:06:27,240 Speaker 1: diacon radishes can grow two feet or longer. That's at 102 00:06:27,320 --> 00:06:31,160 Speaker 1: least two thirds of a meter um. Small radishes can 103 00:06:31,279 --> 00:06:34,960 Speaker 1: go from seed to food in like a month. Um. 104 00:06:35,080 --> 00:06:38,360 Speaker 1: Big ones might take a few months. And dikon, by 105 00:06:38,400 --> 00:06:44,360 Speaker 1: the way, literally means dicon big root in Japanese. Um 106 00:06:45,040 --> 00:06:48,800 Speaker 1: and prior to the influx of English loan words in 107 00:06:48,960 --> 00:06:53,599 Speaker 1: in Japanese, small small red radishes were supposedly called twenty 108 00:06:53,680 --> 00:06:57,760 Speaker 1: day die coons because that's how long they took to grow. Wow, 109 00:06:58,520 --> 00:07:03,160 Speaker 1: I love yeah, um uh yeah and and uh so. 110 00:07:03,320 --> 00:07:06,480 Speaker 1: Radishes in shape can be around or cylindrical or kind 111 00:07:06,480 --> 00:07:08,280 Speaker 1: of weirdly bulbous. I mean, we can't tell them what 112 00:07:08,360 --> 00:07:11,000 Speaker 1: to do. Uh. And in the United States, the kinds 113 00:07:11,040 --> 00:07:13,400 Speaker 1: that you find most often and probably what you've been 114 00:07:13,440 --> 00:07:15,280 Speaker 1: getting in your c s A s are um sort 115 00:07:15,320 --> 00:07:18,160 Speaker 1: of reddish or pinkish and round and the size of 116 00:07:18,440 --> 00:07:20,680 Speaker 1: anything from like a cherry to a ping pong ball 117 00:07:20,880 --> 00:07:23,400 Speaker 1: somewhere in there. Yeah yeah, some of them are a 118 00:07:23,440 --> 00:07:27,200 Speaker 1: little an pity. Oh yeah, I like them. We're so cute. 119 00:07:28,600 --> 00:07:31,760 Speaker 1: The whole plant can be used, though the true roots 120 00:07:31,840 --> 00:07:34,640 Speaker 1: and the tuber root and the shoots and the greens 121 00:07:34,680 --> 00:07:37,280 Speaker 1: and the seed pods can be used raw or cooked. 122 00:07:37,640 --> 00:07:40,240 Speaker 1: The seeds can be used for oil. The flowers are 123 00:07:40,360 --> 00:07:44,760 Speaker 1: lovely edible, slightly spicy garnish. Um. The leaves and flowers 124 00:07:44,800 --> 00:07:48,680 Speaker 1: look a lot like arugola because they're related. Also, like arugula, 125 00:07:48,800 --> 00:07:52,200 Speaker 1: it's considered basically a weed. Once it escapes gardens by 126 00:07:52,240 --> 00:07:56,520 Speaker 1: a seed spread, it'll just grow anywhere. Oh really yeah yeah, 127 00:07:56,960 --> 00:07:59,840 Speaker 1: um and uh, all parts of ratched plants do have 128 00:08:00,000 --> 00:08:01,880 Speaker 1: a little bit of that kick, though how much kick 129 00:08:01,960 --> 00:08:04,920 Speaker 1: will depend on the variety and the specific planting question. 130 00:08:05,080 --> 00:08:08,160 Speaker 1: You know. Um. They can be mild and sort of sweet, 131 00:08:08,320 --> 00:08:10,240 Speaker 1: or they can really sneak up on you. I love 132 00:08:10,320 --> 00:08:12,040 Speaker 1: finding that one radish in a bunch that's just like 133 00:08:12,160 --> 00:08:16,000 Speaker 1: whole Okay, that's what we're doing. That's what happened to 134 00:08:16,000 --> 00:08:19,360 Speaker 1: me the other day. I had never had the sensation 135 00:08:19,440 --> 00:08:23,000 Speaker 1: to that degree in my life. It kind of went 136 00:08:23,080 --> 00:08:27,560 Speaker 1: on for a while and I yeah, yeah, it's very 137 00:08:27,680 --> 00:08:29,320 Speaker 1: much like taking like taking like a hit of a 138 00:08:29,360 --> 00:08:31,960 Speaker 1: sabi and just being like, oh all right, I forgot 139 00:08:32,120 --> 00:08:35,760 Speaker 1: I've forgotten there it is going to write this out. Um, 140 00:08:36,200 --> 00:08:40,079 Speaker 1: radishes are eating all kinds of ways, pickled, shredded, salted, saute, 141 00:08:40,320 --> 00:08:44,040 Speaker 1: stir fried, roasted, spiralized raw with beer and salads and 142 00:08:44,120 --> 00:08:49,080 Speaker 1: soups and tacos, risotto on sandwiches, endless, endless. Yes, yes, 143 00:08:49,160 --> 00:08:51,200 Speaker 1: a graded raw as a condiment is a popular one 144 00:08:51,200 --> 00:08:57,000 Speaker 1: in Japan. M m M. And what about the nutrition, Well, um, 145 00:08:57,200 --> 00:08:58,920 Speaker 1: you know it's gonna depend a little bit based on 146 00:08:59,000 --> 00:09:01,760 Speaker 1: the type of radish your talking about specifically, but in general, 147 00:09:02,120 --> 00:09:05,200 Speaker 1: radishes are super low in calories and fat. They've got 148 00:09:05,240 --> 00:09:07,760 Speaker 1: a good punch of dietary fiber, a really good smattering 149 00:09:07,800 --> 00:09:11,240 Speaker 1: of vitamins and minerals, particularly vitamin c UH. They will 150 00:09:11,320 --> 00:09:13,520 Speaker 1: helpfully up and will add a lot of flavor for 151 00:09:13,600 --> 00:09:15,720 Speaker 1: a low cloric buy in. Um, but you definitely need 152 00:09:15,800 --> 00:09:17,840 Speaker 1: to pair them with fats and proteins to help keep 153 00:09:17,880 --> 00:09:22,959 Speaker 1: you going. And those kind of bernie tasting compounds, those 154 00:09:23,000 --> 00:09:27,800 Speaker 1: are glucosinolates, and they're being investigated for a number of 155 00:09:27,880 --> 00:09:32,360 Speaker 1: potentially helpful properties UM. In studies, radishes and or radish 156 00:09:32,480 --> 00:09:36,800 Speaker 1: extracts have been shown to have antique cancer, anti inflammatory antioxidant, 157 00:09:36,880 --> 00:09:42,760 Speaker 1: cholesterol lowering and anti diabetic effects. Bodies are complicated. More 158 00:09:42,840 --> 00:09:46,559 Speaker 1: researches needed. Consulted doctor before adding a medicinal quality of 159 00:09:46,600 --> 00:09:49,199 Speaker 1: anything to your diet. But um, but certainly if you 160 00:09:49,320 --> 00:09:54,480 Speaker 1: like ratshes eat them. Uh Greed agreed. Every time I 161 00:09:54,600 --> 00:09:59,079 Speaker 1: hear we talk about glucosinolates, I always think back to 162 00:09:59,080 --> 00:10:03,080 Speaker 1: you are very sick an episode cauliflower. Yeah, of course, 163 00:10:03,240 --> 00:10:05,960 Speaker 1: we were like, let's start with sparkling wine. Our boss said, 164 00:10:06,000 --> 00:10:11,679 Speaker 1: what next, cauliflower? This's the too sexiest of foods. It 165 00:10:11,760 --> 00:10:15,199 Speaker 1: looks like a two hour original cut that was back 166 00:10:15,240 --> 00:10:18,240 Speaker 1: when I was the editor and my boss you might 167 00:10:18,320 --> 00:10:22,599 Speaker 1: want to whittle that down a little bit. Look, we 168 00:10:22,760 --> 00:10:25,640 Speaker 1: had a lot of fascinating things to say about cauliflower, 169 00:10:25,679 --> 00:10:28,320 Speaker 1: and I stand by that. I do too. Maybe one 170 00:10:28,400 --> 00:10:31,240 Speaker 1: day it's probably gone. I'd be so funny if we 171 00:10:31,280 --> 00:10:35,160 Speaker 1: had like a director's cut of the Favorite Flower episode. 172 00:10:36,360 --> 00:10:44,320 Speaker 1: Who if I say ooof Indeed, speaking off numbers, Japan's 173 00:10:44,400 --> 00:10:47,319 Speaker 1: Ministry of Health, Labor and Welfare named the dike On 174 00:10:47,480 --> 00:10:52,480 Speaker 1: radish as Japan's most popular vegetable and the heaviest radish 175 00:10:52,559 --> 00:10:56,640 Speaker 1: in the Guinness Records. Is from Japan from two thousand three. 176 00:10:56,840 --> 00:10:59,760 Speaker 1: It waited thirty one point one kilos that's sixty eight 177 00:11:00,240 --> 00:11:03,679 Speaker 1: nine ounces and was a hundred and nineteen centimeters around 178 00:11:03,800 --> 00:11:09,760 Speaker 1: that's almost four ft around. Whoa, I know, I love it. Uh. 179 00:11:10,440 --> 00:11:14,680 Speaker 1: It was presented at the annual Um Sakurajima Radish contest Um, 180 00:11:14,720 --> 00:11:18,120 Speaker 1: Sacarta Jima being this former island now a peninsula where 181 00:11:18,360 --> 00:11:22,760 Speaker 1: the largest variety of Dikon Radish sometimes called Soccara jimas Um, 182 00:11:23,080 --> 00:11:25,920 Speaker 1: where it was originally cultivated. And apparently, yeah, there's a 183 00:11:26,000 --> 00:11:30,599 Speaker 1: yearly contest and they're gigantic and I'm so taken with 184 00:11:30,679 --> 00:11:34,719 Speaker 1: this entire idea. I am too. That's fantastic, all right, 185 00:11:35,000 --> 00:11:39,079 Speaker 1: oh gosh um. Meanwhile, the record for the longest radish 186 00:11:39,640 --> 00:11:45,560 Speaker 1: is from the United Kingdom from It measured six point 187 00:11:45,760 --> 00:11:52,120 Speaker 1: seven meters that's twenty one ft and eleven inches. Wow, 188 00:11:54,080 --> 00:11:58,920 Speaker 1: And it was presented at the UK National Giant Vegetable Championships, 189 00:11:59,240 --> 00:12:03,200 Speaker 1: which I'm pretty sure we've mentioned before. But either way, gosh, 190 00:12:03,320 --> 00:12:08,320 Speaker 1: I need to go to there. That. Yes, that sounds amazing, 191 00:12:09,679 --> 00:12:16,160 Speaker 1: sounds so amazing, Yes, so much one day and then 192 00:12:16,200 --> 00:12:18,480 Speaker 1: there's this something else I really want to check out. 193 00:12:18,800 --> 00:12:26,040 Speaker 1: Apparently in Wahaka, Mexico, folks carve radishes around Christmas time. Um. 194 00:12:26,280 --> 00:12:30,600 Speaker 1: I looked at pictures. It's amazing. Oh it's spectacular. If 195 00:12:30,679 --> 00:12:34,560 Speaker 1: you've been or you've done it, have pictures. Oh please 196 00:12:34,640 --> 00:12:38,120 Speaker 1: right in please write um. From what I read, it 197 00:12:38,200 --> 00:12:40,840 Speaker 1: got started as a way for shops to entice shoppers 198 00:12:40,880 --> 00:12:44,920 Speaker 1: into stores after Christmas services, and one blogger who wrote 199 00:12:44,920 --> 00:12:47,880 Speaker 1: about it her experience covering it said spectators waited in 200 00:12:48,000 --> 00:12:51,360 Speaker 1: line for hours, hours to view the carve radishes for 201 00:12:51,559 --> 00:12:54,920 Speaker 1: miles long. Oh gosh. Yeah, and the whole thing only 202 00:12:55,000 --> 00:12:57,560 Speaker 1: lasts a few hours because it's really only as long 203 00:12:57,640 --> 00:13:02,160 Speaker 1: as these carved radishes stay unwilted and unbrowned. So it's 204 00:13:02,280 --> 00:13:05,800 Speaker 1: it's not like a multi day, it's just that night. Um. Yeah, 205 00:13:06,280 --> 00:13:08,719 Speaker 1: and it's December twenty three. It is the Night of 206 00:13:08,800 --> 00:13:18,160 Speaker 1: the Radishes. Sheisbabanos. Oh my gosh, I love it. Okay, 207 00:13:18,840 --> 00:13:22,160 Speaker 1: speaking of deep cuts, we need to bring back the Dunker, 208 00:13:22,600 --> 00:13:25,240 Speaker 1: which a long time listeners will know. This is our 209 00:13:25,440 --> 00:13:30,959 Speaker 1: serialized cartoon about a doughnut who is a police officer 210 00:13:31,040 --> 00:13:34,360 Speaker 1: to take Yes, I think we need a character in 211 00:13:34,440 --> 00:13:39,600 Speaker 1: there called Night of the Radishes, but with a k Okay, 212 00:13:40,400 --> 00:13:43,079 Speaker 1: I can't argue with your logic at all. Yeah, I'm 213 00:13:43,200 --> 00:13:48,120 Speaker 1: super into that. Perfect. I'll get started right away. I'll 214 00:13:48,200 --> 00:13:53,079 Speaker 1: draw up some character designs. Excellent. Yeah, oh my gosh, 215 00:13:53,360 --> 00:13:56,480 Speaker 1: we actually do have images of these. I could probably 216 00:13:56,520 --> 00:14:05,320 Speaker 1: put oh yeah, and Annie in things uh crayon coloring crayon. Yeah, 217 00:14:05,920 --> 00:14:11,480 Speaker 1: has has created depictions of these characters. So yes, they 218 00:14:11,520 --> 00:14:15,959 Speaker 1: are works of art. They belong in museums. So yes, 219 00:14:16,080 --> 00:14:19,560 Speaker 1: I'm not over selling it at all. Yours will be 220 00:14:19,640 --> 00:14:26,920 Speaker 1: completely met absolutely. Yeah. Something else cool. NASA has experimented 221 00:14:26,960 --> 00:14:31,880 Speaker 1: with growing radishes in space. Ah. Yeah, because they grow 222 00:14:32,040 --> 00:14:35,320 Speaker 1: so quickly, radishes are good for a number of experiments, 223 00:14:35,440 --> 00:14:39,800 Speaker 1: and including home garden experiments. They're, like I said, like 224 00:14:39,840 --> 00:14:42,080 Speaker 1: they're kind of weeds, like you can like most most 225 00:14:42,200 --> 00:14:45,720 Speaker 1: humans who try to grow radishes succeeding growing radishes. So 226 00:14:46,840 --> 00:14:52,240 Speaker 1: we shall see. I'm not doing it from the seed though, Yeah, 227 00:14:52,720 --> 00:14:55,240 Speaker 1: we'll see. Might feet might be harder that way. Um. 228 00:14:55,640 --> 00:14:58,560 Speaker 1: But but yeah, yeah, I'm eager to see what you 229 00:14:58,680 --> 00:15:01,520 Speaker 1: come up with. Um. But in the meanwhile, we do 230 00:15:01,760 --> 00:15:04,880 Speaker 1: have some history for you. But first we've got a 231 00:15:04,920 --> 00:15:15,840 Speaker 1: quick break for a word from our sponsor and we're back. 232 00:15:15,880 --> 00:15:21,880 Speaker 1: Thank you, sponsor. Yes, thank you. So historians think radishes 233 00:15:21,920 --> 00:15:26,400 Speaker 1: originated in China or the Mediterranean way back like prehistoric times. 234 00:15:26,840 --> 00:15:30,480 Speaker 1: Records indicate that radishes were a thing in ancient Egypt 235 00:15:30,560 --> 00:15:34,080 Speaker 1: as far back as two thousand seven. And this is 236 00:15:34,120 --> 00:15:38,560 Speaker 1: also when Chinese text started mentioning them too. Uh yeah, 237 00:15:38,560 --> 00:15:42,080 Speaker 1: and I said, I have seen both China and the Mediterranean. 238 00:15:42,400 --> 00:15:45,840 Speaker 1: But one of the clues that point towards the modern 239 00:15:45,920 --> 00:15:49,680 Speaker 1: day China theories that, um, wild radishes that are believed 240 00:15:49,720 --> 00:15:53,400 Speaker 1: to be like related to like ancestors, distant cousins of 241 00:15:53,600 --> 00:15:58,640 Speaker 1: the domesticated varieties are found in southern Asia. So, but 242 00:15:58,800 --> 00:16:03,360 Speaker 1: who knows mystery's history. You know what we say, mysteries histories. 243 00:16:05,000 --> 00:16:10,080 Speaker 1: Ancient Greeks loved radishes enough so that replicas were made 244 00:16:10,160 --> 00:16:14,200 Speaker 1: of them out of gold. I want that. Yeah, I 245 00:16:14,320 --> 00:16:16,520 Speaker 1: love that. Oh and oh and that that reminds me 246 00:16:16,600 --> 00:16:23,720 Speaker 1: of a goods radish era. Yes, yes, Lauren, thank you, 247 00:16:26,400 --> 00:16:30,000 Speaker 1: I do love those. Those are pretty fantastic too. Um. 248 00:16:30,200 --> 00:16:33,640 Speaker 1: Multiple Greek works, including those of galand Plenty, who wrote 249 00:16:34,200 --> 00:16:39,320 Speaker 1: Demo Critis, thinks that as a food, radishes are aphrodisiac. 250 00:16:39,640 --> 00:16:45,040 Speaker 1: Oh my gosh, yep um, the frostis and descarietes um. 251 00:16:45,240 --> 00:16:48,600 Speaker 1: They mentioned the crop during the third century BC, and 252 00:16:48,800 --> 00:16:52,800 Speaker 1: one Greek physician authored a whole book on them. Writings 253 00:16:52,880 --> 00:16:56,200 Speaker 1: out of ancient Rome described multiple types of radishes. The 254 00:16:56,240 --> 00:16:59,960 Speaker 1: ancient Greeks and Romans may have eaten them with vinear 255 00:17:00,000 --> 00:17:01,880 Speaker 1: ger and hunting. Seems like they did that with a 256 00:17:01,920 --> 00:17:05,680 Speaker 1: lot of food. Sure it's a good combination. Um also 257 00:17:05,840 --> 00:17:08,520 Speaker 1: a good like start to a to a pickle. We 258 00:17:08,760 --> 00:17:12,520 Speaker 1: get the English word radish from the Latin term from 259 00:17:12,560 --> 00:17:16,439 Speaker 1: the plant, going back to those ancient Roman times radiss um, 260 00:17:16,600 --> 00:17:20,080 Speaker 1: I believe, which itself comes from a proto Indo European 261 00:17:20,320 --> 00:17:27,320 Speaker 1: route for root. Ah. Get that etymology show one day, Lauren, No, 262 00:17:27,920 --> 00:17:33,080 Speaker 1: I want it so bad if we look back. Even 263 00:17:33,160 --> 00:17:37,000 Speaker 1: before the Middle Ages, sailors eight radishes to combat scurvy, 264 00:17:38,000 --> 00:17:42,120 Speaker 1: do it yep And that wasn't their only perceived medicinal use. 265 00:17:42,240 --> 00:17:45,280 Speaker 1: Monks thought that radishes could cure all kinds of things, 266 00:17:45,320 --> 00:17:50,919 Speaker 1: from gallbladder problems to rheumatism to bronchitis. Also, yes, afrodusiacum. 267 00:17:51,680 --> 00:17:54,480 Speaker 1: Records of large radishes popped up in England and Northern 268 00:17:54,520 --> 00:17:57,640 Speaker 1: Europe in the thirteenth century, while the smaller variety wasn't 269 00:17:57,680 --> 00:18:03,720 Speaker 1: really documented until the sixteenth century. In German botanist detailed 270 00:18:03,800 --> 00:18:08,040 Speaker 1: radishes weighing up to a hundred pounds by eight six 271 00:18:08,119 --> 00:18:12,120 Speaker 1: At least radishes were common in England around this time. 272 00:18:12,280 --> 00:18:16,480 Speaker 1: Swiss physician and botanist Otto Brunfeld's wrote the radish is 273 00:18:16,560 --> 00:18:23,399 Speaker 1: also said to encourage unchastity. Chastity. Unchastity is a fun word. 274 00:18:23,720 --> 00:18:28,159 Speaker 1: That's a great word. Not only that, the radish was 275 00:18:28,359 --> 00:18:32,000 Speaker 1: largely perceived as a symbol of strife and conflict during 276 00:18:32,040 --> 00:18:34,600 Speaker 1: the Middle Ages, to the point that they were sometimes 277 00:18:34,760 --> 00:18:39,560 Speaker 1: consecrated to control the evil spirits. I have never once 278 00:18:39,680 --> 00:18:42,480 Speaker 1: seen this in a horror movie, and I am so upset. 279 00:18:42,880 --> 00:18:47,320 Speaker 1: I know what are we doing? Come on, demonology related 280 00:18:47,400 --> 00:18:52,280 Speaker 1: horror filmmakers. Let's okay this okay, I have some phone 281 00:18:52,280 --> 00:18:55,400 Speaker 1: calls to make after this. Um, use your connections, use 282 00:18:55,400 --> 00:18:59,040 Speaker 1: your connections. Can I imagine like a slow zoom on 283 00:18:59,200 --> 00:19:04,440 Speaker 1: just a radish and like really intense music playing ominous Yes, 284 00:19:04,960 --> 00:19:09,520 Speaker 1: this is person and like monks chanting and like oh 285 00:19:10,720 --> 00:19:15,320 Speaker 1: of the fire. Yeah, some kind of like like pentagram, 286 00:19:15,520 --> 00:19:18,119 Speaker 1: but like with I don't like more radishy I don't know, 287 00:19:18,400 --> 00:19:25,720 Speaker 1: I uh, pentagram, but more radishy like it. Um. Meanwhile, 288 00:19:26,160 --> 00:19:29,960 Speaker 1: over in Japan, around the same time, ish die con 289 00:19:30,119 --> 00:19:34,520 Speaker 1: cultivation took root. I wrote that without meaning it, but 290 00:19:34,600 --> 00:19:37,480 Speaker 1: I'm keeping it um. Some to sometime in the early 291 00:19:37,560 --> 00:19:42,639 Speaker 1: fourteen hundreds or so, radishes, perhaps introduced by Columbus and 292 00:19:42,720 --> 00:19:45,480 Speaker 1: those that followed closely after him, were known in Mexico 293 00:19:45,800 --> 00:19:50,159 Speaker 1: by hundred and in Haiti by fifteen sixty five by 294 00:19:50,240 --> 00:19:53,600 Speaker 1: some accounts, And I hope this is true. Handful of 295 00:19:53,680 --> 00:19:57,760 Speaker 1: the French aristocracy grew radishes and gave them noble names, 296 00:19:58,560 --> 00:20:02,640 Speaker 1: but these names were dropped through the French Revolution. Yeah. 297 00:20:03,760 --> 00:20:06,840 Speaker 1: During Japan's Edo period, which is sixteen three to eight, 298 00:20:07,720 --> 00:20:10,560 Speaker 1: people eight raw graded dike on radish, believing it to 299 00:20:10,600 --> 00:20:14,280 Speaker 1: be good for digestion. Mm hmm. And remember that Christmas 300 00:20:14,359 --> 00:20:19,480 Speaker 1: time radish carving thing in the Mayor of Wahaka dubbed 301 00:20:19,520 --> 00:20:25,440 Speaker 1: December the Night of the Radishes. Possibly the idea for 302 00:20:25,600 --> 00:20:29,200 Speaker 1: carving human figures out of radishes came from um, a 303 00:20:29,800 --> 00:20:33,639 Speaker 1: varietal of like multi pronged radishes that like sort of 304 00:20:33,720 --> 00:20:36,880 Speaker 1: resembled people to begin with, sort of like a sort 305 00:20:36,880 --> 00:20:38,920 Speaker 1: of like a jin sing or garlic root or not 306 00:20:39,080 --> 00:20:44,159 Speaker 1: garlic ginger roots sometimes does um Diego Rivera painted such 307 00:20:44,280 --> 00:20:47,000 Speaker 1: radishes in his ninety seven work at the Temptations of 308 00:20:47,040 --> 00:20:51,120 Speaker 1: Saint Anthony. And yeah that that festival continues to this day. 309 00:20:51,320 --> 00:20:55,560 Speaker 1: Um Wallhaka has a municipal land grant for growing radishes 310 00:20:55,880 --> 00:21:00,320 Speaker 1: UM for this festival. As of seventeen fourteen, my tricked 311 00:21:00,359 --> 00:21:03,640 Speaker 1: tons of radishes were harvested for the festival from that land, 312 00:21:03,960 --> 00:21:07,160 Speaker 1: with some specimens weighing around three kilos over like six 313 00:21:07,200 --> 00:21:11,919 Speaker 1: and a half pounds UM. And that year a hundred 314 00:21:11,960 --> 00:21:16,080 Speaker 1: and forty three Radish crafters displayed their carved works at 315 00:21:16,119 --> 00:21:20,960 Speaker 1: the festival, including eighty two kids. It's really really impressive. 316 00:21:21,480 --> 00:21:25,080 Speaker 1: If you have not beautiful look it up that rabbit 317 00:21:25,160 --> 00:21:29,080 Speaker 1: hole of the episode. Yeah, oh yes, that is that 318 00:21:29,240 --> 00:21:32,440 Speaker 1: is what it is. Oh um. Yeah, that the carvings 319 00:21:32,560 --> 00:21:36,640 Speaker 1: can can represent um animals, real and imaginary, religious figures, 320 00:21:36,760 --> 00:21:41,760 Speaker 1: historical figures, everyday people and activities, just about anything. Um, 321 00:21:42,000 --> 00:21:47,240 Speaker 1: it's beautiful, it really is. Uh. Meanwhile, in the nineteen eighties, 322 00:21:47,480 --> 00:21:52,440 Speaker 1: radishes featured heavily in Fraggle Rock Um. They were pretty 323 00:21:52,520 --> 00:21:56,080 Speaker 1: much like the main like like eco system like uh, 324 00:21:56,640 --> 00:21:59,800 Speaker 1: radish of Fraggle Rock. Yeah, yeah, it was. It was 325 00:21:59,840 --> 00:22:03,440 Speaker 1: a food stuff. It was a trade item. It was 326 00:22:03,680 --> 00:22:07,880 Speaker 1: used to to make different different cosmetics and stuff like that. Yeah, 327 00:22:08,000 --> 00:22:13,919 Speaker 1: radishes everywhere. I don't remember much at all about Fraggle 328 00:22:14,040 --> 00:22:17,800 Speaker 1: Rock except this feeling that I is very hard to 329 00:22:17,840 --> 00:22:28,119 Speaker 1: describe of both being very afraid but also very like happy. 330 00:22:30,119 --> 00:22:33,200 Speaker 1: It's like it was it's afraid. It's too strong a word. 331 00:22:33,240 --> 00:22:35,680 Speaker 1: It's like uncertain. I didn't know where this was going, 332 00:22:36,240 --> 00:22:37,760 Speaker 1: and a part of me was nervous about it, and 333 00:22:37,800 --> 00:22:41,280 Speaker 1: a part of me was like really excited about it. Yeah. Well, 334 00:22:41,359 --> 00:22:43,720 Speaker 1: I mean, well it was. It was scary because there 335 00:22:43,800 --> 00:22:47,200 Speaker 1: were so many way bigger creatures than the Fraggles that 336 00:22:47,280 --> 00:22:49,920 Speaker 1: were always trying to like catch them, and and it 337 00:22:50,080 --> 00:22:53,359 Speaker 1: was like the Smurfs, but I was way more endeared 338 00:22:54,160 --> 00:22:56,399 Speaker 1: of the Fraggles than I ever was at the Smurfs. 339 00:22:56,440 --> 00:22:58,399 Speaker 1: The Smurfs were always pretty annoying and the Fraggles were 340 00:22:58,400 --> 00:23:03,440 Speaker 1: really sweet. So some strong words from Lauren, I'm sorry, man. 341 00:23:03,560 --> 00:23:05,680 Speaker 1: I was always sort of like, well, if Gilgamesh eats 342 00:23:05,720 --> 00:23:08,840 Speaker 1: a few Smurfs, like, I can't say that I blame him, um, 343 00:23:09,440 --> 00:23:25,000 Speaker 1: but wow, probe smurfying episode. Sorry, just took a turn. Yeah, 344 00:23:25,400 --> 00:23:28,000 Speaker 1: I tried. I tried very briefly to figure out why 345 00:23:29,000 --> 00:23:32,280 Speaker 1: radishes were the thing in Fraggle Rock. I could not 346 00:23:33,280 --> 00:23:36,200 Speaker 1: immediately find anything about it. Um, maybe we'll maybe we'll 347 00:23:36,240 --> 00:23:38,760 Speaker 1: have to tap our our our resources and see if 348 00:23:39,800 --> 00:23:43,479 Speaker 1: see if someone knows you mean not by resources are 349 00:23:44,119 --> 00:23:48,800 Speaker 1: exceptionally nerdy office and co workers. Is that what you're thinking? 350 00:23:50,040 --> 00:23:53,639 Speaker 1: And and and like our friend Rest who worked here 351 00:23:53,680 --> 00:23:59,560 Speaker 1: in Atlanta, And yeah, okay, I see, yeah, you know 352 00:23:59,640 --> 00:24:03,160 Speaker 1: people who have contact with the Jim Hansen company. Yeah, 353 00:24:03,440 --> 00:24:08,000 Speaker 1: also also them, but also our nerdy co workers. I did. 354 00:24:08,119 --> 00:24:11,199 Speaker 1: The last thing I did before quarantine was I went 355 00:24:11,280 --> 00:24:15,119 Speaker 1: to that puppet festival. So I got some connections. Now, 356 00:24:16,040 --> 00:24:20,680 Speaker 1: yeah you do. Goodness, I'll ask them this very important question. 357 00:24:21,320 --> 00:24:26,200 Speaker 1: Report back. Thank you, thank you. Uh and um yeah, 358 00:24:26,800 --> 00:24:29,320 Speaker 1: going back to that NASA thing. As of around two 359 00:24:29,359 --> 00:24:32,280 Speaker 1: thousand five, ratchetes were one of the plants being actively 360 00:24:32,359 --> 00:24:35,920 Speaker 1: investigated by NASA for potential use as a food crop 361 00:24:36,200 --> 00:24:39,800 Speaker 1: for astronauts on longer missions in the future, because like 362 00:24:40,320 --> 00:24:43,560 Speaker 1: like and actively investigated because like, sure they grow easily 363 00:24:43,640 --> 00:24:46,280 Speaker 1: in their nutritious but there are a lot of factors 364 00:24:46,520 --> 00:24:49,040 Speaker 1: in space that you have to account for, like different 365 00:24:49,080 --> 00:24:51,480 Speaker 1: types of radiation than we get here on Earth, different 366 00:24:51,520 --> 00:24:56,359 Speaker 1: compounds in the air. For example, Um, astronauts use disinfectant wipes. 367 00:24:56,840 --> 00:25:00,520 Speaker 1: We're all becoming more like astronauts, y'all. Wow, well yeah, 368 00:25:02,920 --> 00:25:08,359 Speaker 1: silver lining. Um, but yeah, those alcohol wipes that they use, um, 369 00:25:08,440 --> 00:25:12,920 Speaker 1: are infused with alcohol that that evaporates into the spacecraft's air. 370 00:25:13,560 --> 00:25:16,080 Speaker 1: And while the amount that ends up in that air 371 00:25:16,359 --> 00:25:20,280 Speaker 1: is totally safe for humans, at like ten of our 372 00:25:20,760 --> 00:25:24,199 Speaker 1: allowable alcohol and air limit, a radish will wind up 373 00:25:24,400 --> 00:25:28,680 Speaker 1: a lot smaller than usual, and of our limit the 374 00:25:28,760 --> 00:25:32,960 Speaker 1: plant will die. Uh So yeah, yeah, they're they're just 375 00:25:33,080 --> 00:25:36,879 Speaker 1: all kinds of considerations. UM like that so interesting staff 376 00:25:36,960 --> 00:25:41,560 Speaker 1: cool research radishes in space. M hmm, there's a lot. 377 00:25:41,640 --> 00:25:46,280 Speaker 1: If anyone is looking for an art project to undertake, 378 00:25:46,359 --> 00:25:48,320 Speaker 1: this episode has been full of them, because I could 379 00:25:48,359 --> 00:25:52,679 Speaker 1: see like an astronaut with a big radish in the helmet. 380 00:25:53,320 --> 00:25:58,719 Speaker 1: Oh yeah, yeah, I mean, but we put it out there. 381 00:25:58,760 --> 00:26:03,320 Speaker 1: We've got a pentagramish horror movie idea, all kinds of things. 382 00:26:03,359 --> 00:26:08,800 Speaker 1: We got Knights of the Raddishes. They're they're all up 383 00:26:08,840 --> 00:26:12,239 Speaker 1: in the air for you. Yeah, yeah, take, take them 384 00:26:12,280 --> 00:26:16,200 Speaker 1: and run with them. Yell yes, yes, and if you do, 385 00:26:16,720 --> 00:26:21,359 Speaker 1: please send us some pictures of it. Please. We do 386 00:26:21,520 --> 00:26:24,240 Speaker 1: have some listener mail for you. We do, but first 387 00:26:24,280 --> 00:26:25,840 Speaker 1: we've got one more quick break for a word from 388 00:26:25,840 --> 00:26:38,399 Speaker 1: our sponsor, and we're back. Thank you, sponsor, Yes, thank you, 389 00:26:38,960 --> 00:26:47,639 Speaker 1: and we're back with like the raddish from comfort Right, 390 00:26:48,080 --> 00:26:51,800 Speaker 1: she totally followed you on that one, right, clearly. I 391 00:26:51,880 --> 00:26:54,000 Speaker 1: don't know how I could have been more clear with 392 00:26:54,160 --> 00:26:58,600 Speaker 1: my karate shoppic action. I was that she she was, folks, 393 00:26:58,720 --> 00:27:03,679 Speaker 1: she really was. I gotta get my podcaster work out 394 00:27:03,760 --> 00:27:10,800 Speaker 1: in somehow. Yes, Philip wrote, or maybe Philip, My family 395 00:27:10,840 --> 00:27:14,119 Speaker 1: has been doing Eastern egg tapping competition since I was born. 396 00:27:14,520 --> 00:27:17,280 Speaker 1: We are from the Republic of Macedonia or the Republic 397 00:27:17,359 --> 00:27:19,680 Speaker 1: of Northern Macedonia as a last year, though I was 398 00:27:19,720 --> 00:27:21,920 Speaker 1: born in the US. I asked my dad and he 399 00:27:22,080 --> 00:27:24,159 Speaker 1: says they've been doing it there since at least when 400 00:27:24,240 --> 00:27:27,000 Speaker 1: he was a kid, and his father, my grandfather, told 401 00:27:27,040 --> 00:27:29,480 Speaker 1: stories about doing it in his childhood too, so it's 402 00:27:29,520 --> 00:27:33,720 Speaker 1: been a thing for quite some time. Apparently, traditionally they 403 00:27:33,760 --> 00:27:36,760 Speaker 1: would do it with red painted eggs, which is supposedly 404 00:27:36,880 --> 00:27:40,160 Speaker 1: an old Greek tradition of some sort. Also, he just said, 405 00:27:40,240 --> 00:27:42,680 Speaker 1: and I quote, there are some old customs that we've 406 00:27:42,760 --> 00:27:45,359 Speaker 1: lost and don't practice them anymore, something about egg hung 407 00:27:45,440 --> 00:27:47,680 Speaker 1: on a string, then the father dangling it like a 408 00:27:47,760 --> 00:27:49,720 Speaker 1: pendulum in front of the kids and teasing the kids 409 00:27:49,760 --> 00:27:52,399 Speaker 1: around the table to bite it. So that's pretty interesting. 410 00:27:54,480 --> 00:27:57,040 Speaker 1: I actually like Easter solely because of the egg tapping. 411 00:27:57,160 --> 00:27:59,880 Speaker 1: It was and still is my favorite part of the holiday. Once, 412 00:28:00,040 --> 00:28:01,800 Speaker 1: when I was maybe nine or ten, I painted a 413 00:28:01,880 --> 00:28:06,480 Speaker 1: certain egg orange and yellow gradient that somehow was inexplicably 414 00:28:06,600 --> 00:28:09,440 Speaker 1: like three times as dense as an ordinary large egg. 415 00:28:09,760 --> 00:28:14,359 Speaker 1: It destroyed every egg beat it encountered without a single crack. 416 00:28:14,920 --> 00:28:17,320 Speaker 1: It was probably the single shrunk's egg ever to be 417 00:28:17,440 --> 00:28:20,880 Speaker 1: laid by a chicken. Actually saved the egg for years 418 00:28:20,960 --> 00:28:23,080 Speaker 1: afterwards by sticking it in the back of the freezer, 419 00:28:23,280 --> 00:28:25,960 Speaker 1: since I couldn't bear to part with it, and also 420 00:28:26,000 --> 00:28:28,560 Speaker 1: because it probably wasn't very safe or appetizing to eat, 421 00:28:28,920 --> 00:28:31,920 Speaker 1: seeing as it was too ordinary eggs what the X 422 00:28:32,000 --> 00:28:35,760 Speaker 1: men are too ordinary humans. But eventually our fridge broke 423 00:28:35,840 --> 00:28:40,760 Speaker 1: and my invincible egg was sadly thrown away. Oh I 424 00:28:40,920 --> 00:28:43,800 Speaker 1: like to think it's still out there, man, the invincible 425 00:28:43,840 --> 00:28:46,160 Speaker 1: egg and it lives on it has to its invincible 426 00:28:47,720 --> 00:28:53,280 Speaker 1: out there doing eggs men things. Oh but I couldn't 427 00:28:53,320 --> 00:28:59,320 Speaker 1: stop myself. I couldn't stop myself. Lord, I know you're not. 428 00:29:04,520 --> 00:29:08,520 Speaker 1: Oh my heck, I kid you not. Listeners, we have 429 00:29:08,680 --> 00:29:11,720 Speaker 1: so many emails about this egg tapping. You're going to 430 00:29:11,760 --> 00:29:15,800 Speaker 1: be hearing more of them. I love, It's beautiful. Is 431 00:29:15,880 --> 00:29:22,240 Speaker 1: so good, Thank you, thank you. Huh uh. Nina wrote, 432 00:29:22,760 --> 00:29:24,760 Speaker 1: of all the episodes I've thought about writing to you 433 00:29:24,880 --> 00:29:27,560 Speaker 1: in regard to I never would have guessed asparagus would 434 00:29:27,560 --> 00:29:29,880 Speaker 1: be the one I couldn't resist. I grew up in 435 00:29:29,920 --> 00:29:32,200 Speaker 1: the mountains of Colorado, and some of my favorite childhood 436 00:29:32,240 --> 00:29:34,760 Speaker 1: memories were picking wild asparagus that grew in ditches on 437 00:29:34,800 --> 00:29:37,200 Speaker 1: the side of the country roads. Oh my goodness. My 438 00:29:37,320 --> 00:29:39,400 Speaker 1: brother and I would watch from the school bus for 439 00:29:39,440 --> 00:29:41,320 Speaker 1: the first shoots to spring out of the grass and 440 00:29:41,400 --> 00:29:43,240 Speaker 1: go back with our parents to pick what we saw 441 00:29:43,600 --> 00:29:46,320 Speaker 1: and what was hidden in the weeds. Anything we would 442 00:29:46,360 --> 00:29:48,720 Speaker 1: miss would leave a tall, dried out stock to look 443 00:29:48,800 --> 00:29:52,160 Speaker 1: for next year. Marking the sweet spots the key to picking, 444 00:29:52,280 --> 00:29:54,920 Speaker 1: as well as prepping to cook. The store bought varieties 445 00:29:55,360 --> 00:29:57,640 Speaker 1: start at the bottom of the stock and attempt to 446 00:29:57,760 --> 00:30:00,560 Speaker 1: snap it in half. If it bends and to breaking 447 00:30:00,880 --> 00:30:03,200 Speaker 1: that bite would be stringy. Work your way up the 448 00:30:03,240 --> 00:30:06,120 Speaker 1: stock until it snaps, and eat from there up. You'll 449 00:30:06,160 --> 00:30:08,680 Speaker 1: never have a bad bite. While picking green asparagus was 450 00:30:08,720 --> 00:30:10,760 Speaker 1: a big part of my youth, white asparagus was my 451 00:30:10,840 --> 00:30:15,080 Speaker 1: grandmother's childhood. She grew up in northern Italy, where it originated. 452 00:30:15,440 --> 00:30:18,400 Speaker 1: According to Delicious Italy dot com, the story of the 453 00:30:18,520 --> 00:30:22,400 Speaker 1: vegetable is accidental. In the Pisano was hit with a hailstorm, 454 00:30:22,440 --> 00:30:25,480 Speaker 1: destroying the asparagus crop, forcing the farmers to harvest the 455 00:30:25,520 --> 00:30:29,040 Speaker 1: part underground. Upon tasting the asparagus its white color due 456 00:30:29,040 --> 00:30:31,640 Speaker 1: to the lack of sunlight, the farmer was astounded to 457 00:30:31,680 --> 00:30:33,680 Speaker 1: find how tasty and tender it was and began to 458 00:30:33,720 --> 00:30:38,160 Speaker 1: cultivate it underground. Asparagus tasting is almost a religion in Bassano. 459 00:30:38,440 --> 00:30:40,440 Speaker 1: Everyone has something to say about the correct way to 460 00:30:40,480 --> 00:30:43,440 Speaker 1: serve it. Family members always bring it back pickled and 461 00:30:43,640 --> 00:30:46,600 Speaker 1: canned in decorative glass vases when they travel there, along 462 00:30:46,680 --> 00:30:49,160 Speaker 1: with plenty of grappa. Of course, as much as I 463 00:30:49,200 --> 00:30:51,360 Speaker 1: would have considered myself an expert on the topic, there 464 00:30:51,560 --> 00:30:54,120 Speaker 1: is one thing your episode cleared up for me. I 465 00:30:54,240 --> 00:30:57,160 Speaker 1: don't have the gene to smell it. I remember watching 466 00:30:57,160 --> 00:30:59,440 Speaker 1: Austin Powers and gold Member as a kid, and there's 467 00:30:59,440 --> 00:31:01,680 Speaker 1: a joke or from saying the asparagus ere in smell 468 00:31:01,920 --> 00:31:04,600 Speaker 1: that had my whole family and stitches. I giggled along 469 00:31:04,840 --> 00:31:09,200 Speaker 1: but never understood. And now I know I never will. Nope, 470 00:31:09,760 --> 00:31:14,600 Speaker 1: never will. Gosh, but you've got other You've got plenty 471 00:31:14,640 --> 00:31:18,760 Speaker 1: of other asparagus experience to make up you do you do, 472 00:31:19,040 --> 00:31:21,680 Speaker 1: and you know maybe science will work on that for you, 473 00:31:22,240 --> 00:31:26,560 Speaker 1: so specifically for you. They've got nothing else important to 474 00:31:26,680 --> 00:31:33,200 Speaker 1: going on right now. Zero zero Yeah thing boring days 475 00:31:33,240 --> 00:31:36,560 Speaker 1: and science were had by all. Gosh. I love the 476 00:31:36,640 --> 00:31:41,520 Speaker 1: description of tasting it like it's a religion. Yes, so much. 477 00:31:41,880 --> 00:31:45,880 Speaker 1: I this whole thing. I really really really we we 478 00:31:46,040 --> 00:31:49,480 Speaker 1: really need to get some white asparagus very important. It 479 00:31:49,680 --> 00:31:53,840 Speaker 1: is extremely extremely I think we can do this. I 480 00:31:53,920 --> 00:31:56,920 Speaker 1: think we can. I I believe in us. I do too. 481 00:31:57,960 --> 00:32:01,040 Speaker 1: But in the meantime, thanks to both of them for writing. 482 00:32:01,360 --> 00:32:02,920 Speaker 1: If you would like to write to us, we would 483 00:32:02,920 --> 00:32:05,360 Speaker 1: love to hear from you. Our email is Hello at 484 00:32:05,400 --> 00:32:08,520 Speaker 1: favorite pod dot com. We are also on social media 485 00:32:08,640 --> 00:32:11,800 Speaker 1: You can find us on Twitter, Instagram, and Facebook, where 486 00:32:11,880 --> 00:32:14,320 Speaker 1: our handle is at savor pod and we do hope 487 00:32:14,360 --> 00:32:17,040 Speaker 1: to hear from you. Savor is production of I Heart Radio. 488 00:32:17,160 --> 00:32:19,080 Speaker 1: For more podcasts from my heart Radio, you can visit 489 00:32:19,120 --> 00:32:21,960 Speaker 1: the heart Radio app, Apple Podcasts, or wherever you listen 490 00:32:22,040 --> 00:32:24,720 Speaker 1: to your favorite shows. Thanks as always to our super 491 00:32:24,720 --> 00:32:27,680 Speaker 1: producers Dylan Fagan and Andrew Howard. Thanks to you for listening, 492 00:32:27,760 --> 00:32:29,440 Speaker 1: and we hope that lots more good things are coming 493 00:32:29,480 --> 00:32:29,800 Speaker 1: your way.