1 00:00:08,840 --> 00:00:10,760 Speaker 1: Hello, and welcome to favor Protection of I Heart Radio. 2 00:00:10,800 --> 00:00:12,959 Speaker 1: I'm any Reason, I'm Lauren Voge Obama, and today we 3 00:00:13,000 --> 00:00:17,560 Speaker 1: have an episode for you about ted Yes, yes, yes, 4 00:00:18,120 --> 00:00:23,159 Speaker 1: So it was always drink responsibly with these UM. I 5 00:00:23,200 --> 00:00:27,480 Speaker 1: don't think I've ever had tedge. It feels like I 6 00:00:27,480 --> 00:00:30,160 Speaker 1: should have, would have, but I don't think I have. 7 00:00:30,840 --> 00:00:34,440 Speaker 1: I am nearly positive that I had it. UM the 8 00:00:34,520 --> 00:00:36,239 Speaker 1: last time I was in New Orleans and we went 9 00:00:36,280 --> 00:00:39,920 Speaker 1: to a really great Ethiopian place there. I think that's 10 00:00:39,960 --> 00:00:43,239 Speaker 1: what I was drinking. But gosh, I it was like 11 00:00:43,440 --> 00:00:48,640 Speaker 1: two years ago. Who knows. Yeah, it could have been anything. 12 00:00:49,640 --> 00:00:51,960 Speaker 1: It could have UM, but I think I had it, 13 00:00:52,000 --> 00:00:54,520 Speaker 1: and I think it was delightful. M hmmm. It does 14 00:00:54,560 --> 00:00:58,400 Speaker 1: sound really lovely. Uh. And would certainly like to hear 15 00:00:58,520 --> 00:01:01,160 Speaker 1: about from listeners about this one. And was there any 16 00:01:01,200 --> 00:01:06,360 Speaker 1: particular reason it was on your mind? Uh Nope, nope, nope, nope, 17 00:01:06,360 --> 00:01:09,640 Speaker 1: not all right. I think I was. I think I 18 00:01:09,680 --> 00:01:12,440 Speaker 1: was looking for an alcohol and I was like, you know, 19 00:01:12,720 --> 00:01:16,399 Speaker 1: we haven't done anything from Africa in a while, and 20 00:01:16,480 --> 00:01:19,240 Speaker 1: here we are, here we are, and it is a 21 00:01:19,280 --> 00:01:24,800 Speaker 1: fun one. Uh. You can see our mead episode for sure. Yeah, yes, 22 00:01:24,920 --> 00:01:27,920 Speaker 1: which also has a video component. Oh oh yes, oh 23 00:01:27,959 --> 00:01:33,560 Speaker 1: yes it does. Uh Monks. Mead does now have an 24 00:01:33,600 --> 00:01:37,880 Speaker 1: outpost over by Manuel's tavern um and like the North 25 00:01:37,959 --> 00:01:41,320 Speaker 1: Highlands for anyone who's in Atlantis. So so go go visit, 26 00:01:41,400 --> 00:01:44,959 Speaker 1: go visit him over there. Mm hmmm. You can also 27 00:01:45,000 --> 00:01:47,640 Speaker 1: see our honey episodes before early episodes, but we did 28 00:01:47,640 --> 00:01:53,640 Speaker 1: do to part one in two because honey large topic. Yea, 29 00:01:53,840 --> 00:01:56,360 Speaker 1: it is um and then all of our wine episodes 30 00:01:56,400 --> 00:01:58,240 Speaker 1: I would say, sure, yeah, yeah, and some of our 31 00:01:58,280 --> 00:02:02,400 Speaker 1: beer episodes maybe kind of sort of. You know, well, 32 00:02:02,560 --> 00:02:04,760 Speaker 1: I guess this brings us to walk questions. I guess 33 00:02:04,840 --> 00:02:13,520 Speaker 1: it does. Tedge what is it? Well, Tedge is a 34 00:02:13,720 --> 00:02:16,880 Speaker 1: type of mead wine made from honey in this case 35 00:02:16,960 --> 00:02:20,359 Speaker 1: along with some herbal ingredients. It's a beverage that can 36 00:02:20,400 --> 00:02:23,440 Speaker 1: really vary from producer to producer. But like high level, 37 00:02:23,600 --> 00:02:26,680 Speaker 1: what you're looking at is a sparkling wine that's that's 38 00:02:26,760 --> 00:02:30,639 Speaker 1: beautiful golden yellow in color and unfiltered, so it's cloudy 39 00:02:30,760 --> 00:02:35,760 Speaker 1: like like semi translucent. It can be varyingly sweet, tart, funky, 40 00:02:36,000 --> 00:02:39,600 Speaker 1: herbal floral, but it tends to be more on the 41 00:02:39,680 --> 00:02:44,119 Speaker 1: dry side like like puckery versus sweet. Yeah, and so 42 00:02:44,200 --> 00:02:49,000 Speaker 1: it's like a dry, flavorful mead. Uh. It's it's like 43 00:02:49,800 --> 00:02:51,480 Speaker 1: it's like if a half of ice and tasted like 44 00:02:51,520 --> 00:02:57,400 Speaker 1: it looked. Um, it's like that that honey thick kind 45 00:02:57,440 --> 00:03:00,880 Speaker 1: of sunlight you get during the golden hours, got caught 46 00:03:00,919 --> 00:03:05,640 Speaker 1: in a jar and and and has a flavor. Oh 47 00:03:06,000 --> 00:03:11,480 Speaker 1: that sounds so lovely. Yeah uh okay. So one thing 48 00:03:11,960 --> 00:03:15,400 Speaker 1: right that sets tedge apart from other meads is that 49 00:03:15,480 --> 00:03:18,800 Speaker 1: it's produced with a guest show, which is a shrub 50 00:03:18,840 --> 00:03:21,919 Speaker 1: in the Buckthorne family. Um. It's not related to hops, 51 00:03:21,960 --> 00:03:24,040 Speaker 1: but it's used in the same way that hops are 52 00:03:24,120 --> 00:03:27,680 Speaker 1: used in beers, both as a bitter flavor to to 53 00:03:27,760 --> 00:03:31,640 Speaker 1: balance the sugar content and also as a microbial control factor. 54 00:03:32,400 --> 00:03:35,960 Speaker 1: Pieces of guest show branch can provide a lighter color 55 00:03:36,040 --> 00:03:38,600 Speaker 1: and flavor. If you use the leaves, that's going to 56 00:03:38,680 --> 00:03:43,080 Speaker 1: provide like a like a richer color and flavor. Production 57 00:03:43,080 --> 00:03:47,840 Speaker 1: methods vary, especially from like household or local producers to 58 00:03:47,960 --> 00:03:52,000 Speaker 1: industrial producers. Perhaps obviously, but but technically all you need 59 00:03:52,120 --> 00:03:58,680 Speaker 1: to make tedge is honeycomb, water, guest show, and a pot. Traditionally, 60 00:03:58,880 --> 00:04:02,680 Speaker 1: this is an open pot style fermentation process. You're you're 61 00:04:02,720 --> 00:04:05,720 Speaker 1: letting wild yeasts from the air work their way into 62 00:04:05,760 --> 00:04:09,680 Speaker 1: the brew. This also lets other wild microbes, perhaps mostly 63 00:04:09,760 --> 00:04:12,800 Speaker 1: lactic acid bacteria, get in there and do some work. 64 00:04:13,480 --> 00:04:15,600 Speaker 1: If you've ever had a beard that was made via 65 00:04:15,640 --> 00:04:19,160 Speaker 1: open air fermentation, wild fermentation, you know that you can 66 00:04:19,200 --> 00:04:23,640 Speaker 1: get some really fun, funky or tart flavors from this process. 67 00:04:23,680 --> 00:04:29,080 Speaker 1: You know, yea stand bacteria poop. Uh. More modernly, you 68 00:04:29,160 --> 00:04:31,440 Speaker 1: might add prepared yeast. It's not up to me. You 69 00:04:31,480 --> 00:04:34,640 Speaker 1: can do what you want. Uh. Again, Traditionally you might 70 00:04:34,839 --> 00:04:38,920 Speaker 1: keep the fermentation pot warm with a smoldering guest show 71 00:04:39,040 --> 00:04:42,159 Speaker 1: stems and like fragrant olive wood. And I have the 72 00:04:42,240 --> 00:04:44,279 Speaker 1: idea that this might add a little bit of smoke 73 00:04:44,360 --> 00:04:47,719 Speaker 1: flavor to the final product, but also might help control 74 00:04:47,760 --> 00:04:51,440 Speaker 1: the microorganisms that find their way into the brew. Yeah. 75 00:04:51,480 --> 00:04:53,760 Speaker 1: And there are generally a couple of stages in the 76 00:04:53,800 --> 00:04:57,760 Speaker 1: fermentation process. In phase one, you're because you are using 77 00:04:57,880 --> 00:05:00,719 Speaker 1: honey comb that still has the wax, so you're letting 78 00:05:00,720 --> 00:05:02,599 Speaker 1: the wax separate out and float to the surface that 79 00:05:02,640 --> 00:05:04,880 Speaker 1: you can skim it off. And in stage two, you're 80 00:05:04,880 --> 00:05:07,800 Speaker 1: probably adding your guest show um by removing a bit 81 00:05:07,839 --> 00:05:09,960 Speaker 1: of the brew, bringing it to a boil with whatever 82 00:05:10,000 --> 00:05:12,760 Speaker 1: guest show stuff you're using, and then adding it back in. 83 00:05:14,200 --> 00:05:17,960 Speaker 1: You might add other plant based flavorings to taste. I've 84 00:05:17,960 --> 00:05:23,600 Speaker 1: read about ginger and maybe coffee. Um, but like, do 85 00:05:23,720 --> 00:05:29,160 Speaker 1: not ask, the recipes are guarded secrets. Yeah, it's one 86 00:05:29,160 --> 00:05:31,719 Speaker 1: of those things. Um And then yeah, you go on 87 00:05:31,800 --> 00:05:34,880 Speaker 1: and let it ferment for weeks two months, depending on 88 00:05:34,920 --> 00:05:37,159 Speaker 1: what you're going for. The longer you let it ferment, 89 00:05:37,240 --> 00:05:39,800 Speaker 1: the higher the alcohol content will be. Often this will 90 00:05:39,839 --> 00:05:43,520 Speaker 1: cut the sweetness to you filter out the flavoring bits 91 00:05:43,560 --> 00:05:45,960 Speaker 1: the guest show and whatever, but but leave in the yeast, 92 00:05:46,080 --> 00:05:48,880 Speaker 1: so the final product will be cloudy from the yeast 93 00:05:48,920 --> 00:05:52,480 Speaker 1: and that bright golden yellow sparkling with bubbles, with a 94 00:05:52,720 --> 00:05:57,039 Speaker 1: sweet tart, bright herbal flavors, and uh usually pretty dry 95 00:05:57,160 --> 00:06:00,600 Speaker 1: on the tongue. It can range from smooth to two 96 00:06:00,640 --> 00:06:04,839 Speaker 1: funky and and of course, like honey being a natural product, 97 00:06:04,880 --> 00:06:06,720 Speaker 1: it can have all sorts of other flavors in there 98 00:06:06,760 --> 00:06:10,800 Speaker 1: from whatever flowers the bees made their honey from. Um 99 00:06:10,920 --> 00:06:15,839 Speaker 1: Ted isn't usually very strong like five to alcohol bi volume, 100 00:06:15,960 --> 00:06:20,080 Speaker 1: but it certainly can range above or below that. It 101 00:06:20,240 --> 00:06:24,360 Speaker 1: is traditionally served chilled by itself in this type of 102 00:06:24,440 --> 00:06:26,640 Speaker 1: drinking flask that sort of looks like a like a 103 00:06:26,680 --> 00:06:28,880 Speaker 1: beaker like, it's got a relatively thin neck and then 104 00:06:28,880 --> 00:06:31,680 Speaker 1: a rounded bulb at the bottom. Um sometimes a flare 105 00:06:31,800 --> 00:06:35,679 Speaker 1: at the lip. Uh it's called umbrella. Uh, this this flask. 106 00:06:35,720 --> 00:06:38,640 Speaker 1: But yeah, when when served with meals, being sweet and 107 00:06:38,640 --> 00:06:42,880 Speaker 1: tangy can help cut the heat of spicy dishes. But modernly, 108 00:06:43,120 --> 00:06:46,400 Speaker 1: um European style wineglasses might be used for serving um 109 00:06:46,440 --> 00:06:51,520 Speaker 1: and perhaps perhaps more outside of areas where it's traditional, 110 00:06:51,640 --> 00:06:54,360 Speaker 1: it might be mixed into cocktails and you know, done 111 00:06:54,400 --> 00:06:59,320 Speaker 1: with whatever. However you use a booze mm hmm. I 112 00:06:59,360 --> 00:07:02,280 Speaker 1: did see a lot about the serving of it. Uh. 113 00:07:02,480 --> 00:07:05,359 Speaker 1: People have kind of specific traditions and rituals around that, 114 00:07:05,440 --> 00:07:09,200 Speaker 1: so that's interesting. UM listeners has always let us know, 115 00:07:10,680 --> 00:07:18,040 Speaker 1: what about the nutrition drink responsibly? Yes, yes, we do 116 00:07:18,120 --> 00:07:20,640 Speaker 1: have some numbers for you. A couple, A couple, yeah, 117 00:07:20,760 --> 00:07:23,560 Speaker 1: not too many. According to one source I found, Ethiopia 118 00:07:23,880 --> 00:07:28,480 Speaker 1: is Africa's largest producer of honey. Yeah, like some fifty 119 00:07:28,800 --> 00:07:33,520 Speaker 1: tons a year, and that honey goes to making that's 120 00:07:33,680 --> 00:07:37,040 Speaker 1: again I found that one place. So that's a that 121 00:07:37,160 --> 00:07:40,440 Speaker 1: that's similar to numbers that I saw in other places 122 00:07:40,480 --> 00:07:43,800 Speaker 1: as well. So yeah, a lot, it seems ye yeah, 123 00:07:43,920 --> 00:07:48,160 Speaker 1: yeah yeah. And we do have a lot ish of 124 00:07:48,400 --> 00:07:51,000 Speaker 1: history for you. We do, we do, and we are 125 00:07:51,040 --> 00:07:52,360 Speaker 1: going to get into that as soon as we get 126 00:07:52,400 --> 00:07:54,280 Speaker 1: back from a quick break for a word from our sponsors, 127 00:08:03,400 --> 00:08:07,640 Speaker 1: and we're back. Thank you sponsor, Yes, thank you. So 128 00:08:07,840 --> 00:08:10,720 Speaker 1: I found this quote we wanted to include at the top. 129 00:08:10,760 --> 00:08:13,640 Speaker 1: This one is pretty quote heavy to be honest, um, 130 00:08:13,680 --> 00:08:17,360 Speaker 1: but from a nine article from the Proceedings of the 131 00:08:17,440 --> 00:08:22,360 Speaker 1: Nutrition Society quote fermented honey drinks that may have been 132 00:08:22,400 --> 00:08:28,160 Speaker 1: the earliest alcoholic beverages known to man. Yeah. Um, they 133 00:08:28,200 --> 00:08:31,240 Speaker 1: are quite old. People and what is now Ethiopia have 134 00:08:31,360 --> 00:08:35,000 Speaker 1: been drinking tedge for as far back as two to 135 00:08:35,040 --> 00:08:38,480 Speaker 1: three thousand years, and tedge and honey wise in general 136 00:08:38,559 --> 00:08:42,680 Speaker 1: are believed to be some of the world's oldest alcohols. Uh. 137 00:08:42,720 --> 00:08:45,720 Speaker 1: The exact details of when the people's of what is 138 00:08:45,760 --> 00:08:50,640 Speaker 1: now modern day Ethiopias started fermenting water and honey alongside 139 00:08:50,640 --> 00:08:53,880 Speaker 1: a local species of buckthorn are tough to pin down. 140 00:08:55,200 --> 00:08:59,920 Speaker 1: Archaeological evidence from Aksum, one of the first known civil 141 00:09:00,120 --> 00:09:02,600 Speaker 1: zations of Ethiopia, which rose to prominence in the first 142 00:09:02,640 --> 00:09:06,880 Speaker 1: century CE and fell and nine reveals that they were 143 00:09:06,960 --> 00:09:09,760 Speaker 1: drinking to at the time and perhaps used it in rituals. 144 00:09:10,480 --> 00:09:14,280 Speaker 1: One source claimed that something that is probably tedge is 145 00:09:14,320 --> 00:09:17,000 Speaker 1: mentioned in the Bible. Yeah, it pops up in some 146 00:09:17,040 --> 00:09:20,040 Speaker 1: tellings of the visit of the Queen of Sheba to 147 00:09:20,320 --> 00:09:22,920 Speaker 1: King Solomon as one of the gifts that she brought, 148 00:09:23,080 --> 00:09:25,360 Speaker 1: but not all of them. So there you go, there 149 00:09:25,360 --> 00:09:28,320 Speaker 1: you go. Writings from the reigning at King during the 150 00:09:28,360 --> 00:09:32,360 Speaker 1: fourth century CE indicate that honeywines like tedge were widespread 151 00:09:32,400 --> 00:09:35,160 Speaker 1: and loved at the time. Um. They were also served 152 00:09:35,200 --> 00:09:37,360 Speaker 1: in animal horns that were carved into cups. That's something 153 00:09:37,360 --> 00:09:40,679 Speaker 1: I saw in a lot of places. A nine two 154 00:09:40,720 --> 00:09:45,360 Speaker 1: book written by Dutch scholar A. J. Drews, I hope 155 00:09:45,360 --> 00:09:49,240 Speaker 1: that's close, suggested that one of the earliest instances of 156 00:09:49,280 --> 00:09:52,600 Speaker 1: tedg cropped up on a stone describing the food supplied 157 00:09:52,640 --> 00:09:56,040 Speaker 1: by the royal court, including honeywy at axms peak. So 158 00:09:56,080 --> 00:09:57,920 Speaker 1: that was probably the thing that people were talking about, 159 00:09:59,360 --> 00:10:02,080 Speaker 1: but it was on this stone stone. Uh. And some 160 00:10:02,200 --> 00:10:05,920 Speaker 1: articles I read suggest that servants of rich folks would 161 00:10:05,960 --> 00:10:09,440 Speaker 1: be forced to try tedg confirmed if it wasn't poisoned 162 00:10:10,360 --> 00:10:13,000 Speaker 1: m M. And some of the most wealthy in Ethiopia 163 00:10:13,080 --> 00:10:15,760 Speaker 1: had a specific tedg butler in charge of the drink. 164 00:10:16,280 --> 00:10:19,240 Speaker 1: It was also used medicinally and as an for d 165 00:10:21,240 --> 00:10:27,959 Speaker 1: yes um. One source from ancent Greece from the first 166 00:10:27,960 --> 00:10:31,800 Speaker 1: century se Ish indicates that people in Ethiopia were drinking 167 00:10:31,800 --> 00:10:35,240 Speaker 1: a honey wine at the time. European descriptions of honey 168 00:10:35,280 --> 00:10:38,880 Speaker 1: wine from Ethiopia and that kind of surrounding areas significantly 169 00:10:38,920 --> 00:10:42,560 Speaker 1: increased during the fifteen hundreds, with stories of special honey 170 00:10:42,559 --> 00:10:46,800 Speaker 1: wine consumed by the rich and royalty of Ethiopia. Yeah, 171 00:10:46,880 --> 00:10:49,839 Speaker 1: because at some point during the history here there is 172 00:10:49,880 --> 00:10:54,280 Speaker 1: a shift from ted being a drink that everybody drank 173 00:10:54,520 --> 00:10:59,559 Speaker 1: to it being specifically something for like royalty. Um. Archaeological 174 00:10:59,559 --> 00:11:03,200 Speaker 1: research has shown that tedge became a really important part 175 00:11:03,440 --> 00:11:06,719 Speaker 1: of social rank and politics, dating from at least the 176 00:11:06,760 --> 00:11:11,200 Speaker 1: mid twelve hundreds or so, because within the Ethiopian Empire 177 00:11:11,360 --> 00:11:14,920 Speaker 1: that took control around that time, emperors had a monopoly 178 00:11:15,080 --> 00:11:19,560 Speaker 1: on tedge production and tedg consumption and would like collect 179 00:11:19,600 --> 00:11:24,240 Speaker 1: honey to make it as a tax, and those distinctive 180 00:11:24,280 --> 00:11:27,200 Speaker 1: drinking bottles the Brella seemed to have been a way 181 00:11:27,200 --> 00:11:30,120 Speaker 1: of like broadcasting without saying a word, that you were 182 00:11:30,200 --> 00:11:35,839 Speaker 1: important enough to be drinking tedg I see yeah, mm hmmm. 183 00:11:37,160 --> 00:11:39,640 Speaker 1: One of the first accounts of Ethiopia out of Western 184 00:11:39,679 --> 00:11:42,840 Speaker 1: culture was pinned in the fifteen thirties by Portuguese priest, 185 00:11:43,240 --> 00:11:45,680 Speaker 1: and it came with this quote, the wine of honey 186 00:11:45,840 --> 00:11:48,280 Speaker 1: is much the best of all, and that it quote 187 00:11:48,520 --> 00:11:51,280 Speaker 1: walked about with great fury, the mistress of the house 188 00:11:51,320 --> 00:11:56,160 Speaker 1: concealed behind a curtain, taking her own share. Uh yeah. 189 00:11:56,320 --> 00:11:58,839 Speaker 1: A German scholar wrote in the six d their drinking 190 00:11:58,880 --> 00:12:02,440 Speaker 1: somewhat more dainty, and is the glory and consummation of 191 00:12:02,480 --> 00:12:05,360 Speaker 1: their feast. For so far they still retain the custom 192 00:12:05,360 --> 00:12:07,199 Speaker 1: of many of the ancients. But as soon as the 193 00:12:07,240 --> 00:12:09,959 Speaker 1: table is cleared, they fall to drinking, having always this 194 00:12:10,080 --> 00:12:12,720 Speaker 1: proverb in their mouths. But it's useful way to plant 195 00:12:12,760 --> 00:12:16,000 Speaker 1: first and then to water. They drink themselves up to marry, 196 00:12:16,040 --> 00:12:19,640 Speaker 1: pitch till their tongues run before their wits, and never 197 00:12:19,720 --> 00:12:22,520 Speaker 1: give off till the drink be all out. They make 198 00:12:22,600 --> 00:12:26,240 Speaker 1: excellent hydromel by reason of their plenty of honey, which 199 00:12:26,240 --> 00:12:31,040 Speaker 1: inebriates like wine. They call it, said ted Um, they 200 00:12:31,080 --> 00:12:34,000 Speaker 1: make it smaller for their families, mixing six parts of 201 00:12:34,000 --> 00:12:39,360 Speaker 1: wine with one of water. Yeah, hydromel being I think 202 00:12:39,400 --> 00:12:45,400 Speaker 1: French term for meat. Yeah. Mm hmmm uh. I did 203 00:12:45,440 --> 00:12:47,800 Speaker 1: find this account. According to one thing I read, a 204 00:12:47,920 --> 00:12:49,839 Speaker 1: love of tedge led to the downfall of at least 205 00:12:49,840 --> 00:12:53,360 Speaker 1: one emperor in the eighteen hundreds. Um. And this is 206 00:12:53,360 --> 00:12:55,079 Speaker 1: when a lot of stories about touch did start to 207 00:12:55,080 --> 00:12:58,280 Speaker 1: show up in the written English language, including one from 208 00:12:58,280 --> 00:13:00,400 Speaker 1: an English fellow who wrote, this honey line is the 209 00:13:00,440 --> 00:13:04,880 Speaker 1: obstacle here to progress of Christianity. Total abstinent on the 210 00:13:04,880 --> 00:13:09,839 Speaker 1: part of the missionary and people is indispensable m. M 211 00:13:10,080 --> 00:13:17,680 Speaker 1: okay um. In English traveler Edward Glaton Gleckin wrote about Tedgant, 212 00:13:17,679 --> 00:13:20,920 Speaker 1: specifically the fact that it was expensive and largely relegated 213 00:13:20,920 --> 00:13:23,600 Speaker 1: to those who could afford it. He called it decidedly 214 00:13:23,679 --> 00:13:27,000 Speaker 1: intoxicating um and other works from the time to describe 215 00:13:27,040 --> 00:13:29,680 Speaker 1: it being used diplomatically. But I did run into that 216 00:13:29,720 --> 00:13:33,080 Speaker 1: a lot too, Like the I couldn't quite pin down 217 00:13:33,120 --> 00:13:38,640 Speaker 1: when it became oh, this is more expensive thing for royalty. 218 00:13:38,760 --> 00:13:40,400 Speaker 1: But I did find a lot of accounts about it 219 00:13:40,520 --> 00:13:45,400 Speaker 1: in that way. Mm hmmm. Um. After visiting Ethiopian nineteen 220 00:13:45,400 --> 00:13:48,040 Speaker 1: o five, a doctor wrote of treating headaches that were 221 00:13:48,080 --> 00:13:50,480 Speaker 1: related to dead and went on to say that women 222 00:13:50,559 --> 00:13:52,920 Speaker 1: drink tedge on par with men, and that was something 223 00:13:53,000 --> 00:13:58,280 Speaker 1: he hadn't seen. Yeah, an Englishman wrote after visiting Ethiopian 224 00:13:58,360 --> 00:14:01,640 Speaker 1: nineteen o six about ted the national drink made of honey, 225 00:14:02,000 --> 00:14:09,480 Speaker 1: nasty and strong. Way, I know, I feel like my 226 00:14:09,520 --> 00:14:12,040 Speaker 1: personal self would be very happy to be called nasty 227 00:14:12,040 --> 00:14:16,319 Speaker 1: and strong, but I can't project that on this. Yeah. No, 228 00:14:16,480 --> 00:14:18,880 Speaker 1: actually that would. I would be quite pleased if some 229 00:14:19,480 --> 00:14:22,280 Speaker 1: shows that turn of phrase for me. I'd be like, 230 00:14:22,520 --> 00:14:30,240 Speaker 1: thank you, thanks, appreciate like t know. During the twentieth century, 231 00:14:30,280 --> 00:14:34,200 Speaker 1: tedg did grow more and more accessible and available, not 232 00:14:34,240 --> 00:14:38,160 Speaker 1: only in Ethiopia but around the world. Yeah. I couldn't 233 00:14:38,240 --> 00:14:42,240 Speaker 1: track down again exactly when this happened, but there was 234 00:14:42,360 --> 00:14:45,320 Speaker 1: a lot of political upheaval, including the fall of the 235 00:14:45,320 --> 00:14:49,240 Speaker 1: empire in nineteen four but right at some point tedg 236 00:14:49,440 --> 00:14:53,280 Speaker 1: production expanded again to be made not just for nobility 237 00:14:53,320 --> 00:14:56,960 Speaker 1: in military but also in many households and buy small 238 00:14:57,000 --> 00:15:01,840 Speaker 1: local producers, especially for special occasions, addings, holidays, stuff like that. 239 00:15:02,440 --> 00:15:07,600 Speaker 1: Um Traditionally, the collection of honey is considered a dude job, 240 00:15:07,680 --> 00:15:10,760 Speaker 1: and the making of TEDG is considered a lady job. 241 00:15:11,000 --> 00:15:16,480 Speaker 1: As other homebrewings as well. Commercially produced tedge appeared in 242 00:15:16,520 --> 00:15:20,800 Speaker 1: the nineteen forties through the nineteen sixties, and uh tedge 243 00:15:20,800 --> 00:15:24,720 Speaker 1: houses or tedge bet started to crop up. And then 244 00:15:25,040 --> 00:15:26,640 Speaker 1: there was a little bit of a of a dark 245 00:15:27,000 --> 00:15:32,440 Speaker 1: ages for tedg. Where As it became cheaper and certainly 246 00:15:32,600 --> 00:15:37,720 Speaker 1: was cheaper and stronger than commercial beers and also much 247 00:15:37,800 --> 00:15:42,800 Speaker 1: less expensive than the newly fashionable imported spirits, tedge became 248 00:15:42,840 --> 00:15:47,520 Speaker 1: considered sort of old fashioned and more associated with lower 249 00:15:47,560 --> 00:15:51,400 Speaker 1: economic status. And meanwhile producers started to cut the honey 250 00:15:51,400 --> 00:15:53,560 Speaker 1: with processed sugar to save money. It was sort of 251 00:15:53,600 --> 00:15:56,200 Speaker 1: like a downward spiral of all of these factors. But 252 00:15:56,640 --> 00:15:59,680 Speaker 1: from what I understand, there's been a bit of renaissance 253 00:15:59,800 --> 00:16:02,640 Speaker 1: and commercial producers and fans are really trying to bring 254 00:16:02,640 --> 00:16:05,720 Speaker 1: it back to its like former glory and celebrity status. 255 00:16:06,280 --> 00:16:10,840 Speaker 1: M h. Ever, in the America's ex pats began producing 256 00:16:10,960 --> 00:16:14,880 Speaker 1: tedg as early as the nineteen eighties, and yeah, like 257 00:16:14,880 --> 00:16:17,080 Speaker 1: like dog fish Head made a Tedge in two thousand nine. 258 00:16:17,480 --> 00:16:19,880 Speaker 1: I don't know, so it's it's it's out there. I 259 00:16:20,560 --> 00:16:22,400 Speaker 1: can't I can't say I've ever looked for it, but 260 00:16:22,480 --> 00:16:25,040 Speaker 1: I can't say I've ever seen it so like like 261 00:16:25,080 --> 00:16:29,240 Speaker 1: in a shop. But I don't know. Um, But but 262 00:16:29,320 --> 00:16:31,280 Speaker 1: now I really want to really want to look for some. 263 00:16:31,600 --> 00:16:35,119 Speaker 1: I always want to go to Atlanta's fabulous Ethiopian restaurants 264 00:16:35,160 --> 00:16:39,359 Speaker 1: and see see if I can find some. Yeah, Ethiopian 265 00:16:39,400 --> 00:16:45,520 Speaker 1: food is like one of my biggest cravings. It's pretty consistent. Yeah, 266 00:16:45,920 --> 00:16:47,360 Speaker 1: and I feel like it's one of those things where 267 00:16:47,360 --> 00:16:50,520 Speaker 1: it's so important to be there in person, with the 268 00:16:50,600 --> 00:16:55,400 Speaker 1: sharing and all of the jail and yeah, oh no, 269 00:16:56,440 --> 00:17:05,439 Speaker 1: the craving sight. Sorry, you will you will get through it. 270 00:17:05,520 --> 00:17:09,920 Speaker 1: You will get through it. Thank you, Thank you well. Listeners. 271 00:17:09,960 --> 00:17:13,639 Speaker 1: As always, if you have any experience thoughts, where can 272 00:17:13,680 --> 00:17:16,480 Speaker 1: we get some good touch, we would love to hear 273 00:17:16,560 --> 00:17:20,320 Speaker 1: from you absolutely, as always yes, But in the meantime, 274 00:17:20,400 --> 00:17:23,240 Speaker 1: we do have some listener mail for you, and we 275 00:17:23,280 --> 00:17:24,800 Speaker 1: will get into that as soon as we get back 276 00:17:24,800 --> 00:17:26,879 Speaker 1: from one more quick break for a word from our sponsors, 277 00:17:35,680 --> 00:17:37,800 Speaker 1: and we're back. Thank you, son serious, yes, thank you, 278 00:17:38,400 --> 00:17:46,960 Speaker 1: and we're back with listeners. Some shine in a glass. 279 00:17:47,119 --> 00:17:53,359 Speaker 1: Yeah yeah, um, Barbie wrote, I just listened to your 280 00:17:53,400 --> 00:17:57,080 Speaker 1: lettuce episode where you mentioned someone's attempt to connect iceberg 281 00:17:57,200 --> 00:17:59,840 Speaker 1: lettuce to Father's Day, and I was reminded of one 282 00:17:59,840 --> 00:18:02,119 Speaker 1: of my favorite stories about my father. He was a 283 00:18:02,160 --> 00:18:05,000 Speaker 1: man of simple taste and food, and my mother loved 284 00:18:05,040 --> 00:18:09,320 Speaker 1: to cook using exotic and creative foods. The first year 285 00:18:09,359 --> 00:18:11,440 Speaker 1: I was away from home on Father's Day, each of 286 00:18:11,480 --> 00:18:12,879 Speaker 1: them wrote me a letter to tell me how the 287 00:18:12,920 --> 00:18:15,800 Speaker 1: day had been celebrated. My mother said it was nothing 288 00:18:15,800 --> 00:18:19,160 Speaker 1: special and she fixed up dumb, ordinary meal for my dad. 289 00:18:19,680 --> 00:18:22,159 Speaker 1: My father wrote that it was fabulous day where he 290 00:18:22,200 --> 00:18:24,560 Speaker 1: worked in the yard during the day and then mommy 291 00:18:24,640 --> 00:18:27,600 Speaker 1: fixed him a great meal of a hamburger, patty, ganned 292 00:18:27,600 --> 00:18:30,920 Speaker 1: green beans, and a wedge of iceberg lettuce with mayn is, 293 00:18:31,359 --> 00:18:33,919 Speaker 1: followed by a chocolate chip cookie and coffee for dessert. 294 00:18:34,640 --> 00:18:38,359 Speaker 1: For me, iceberg lettuce has always made me think of 295 00:18:38,400 --> 00:18:41,680 Speaker 1: my father. He could have been the face of iceberg 296 00:18:41,760 --> 00:18:51,600 Speaker 1: lettuce and Father's Day. Oh it is it is this. 297 00:18:51,840 --> 00:18:53,679 Speaker 1: I feel like this reminds me of my dad too, 298 00:18:53,680 --> 00:18:56,920 Speaker 1: because like I've said, and there's no shame in and 299 00:18:57,119 --> 00:19:02,280 Speaker 1: like like in quote simple um, but he always like 300 00:19:02,480 --> 00:19:05,199 Speaker 1: would go for the I would just like grits with 301 00:19:05,280 --> 00:19:08,719 Speaker 1: butter and salt and pepper and like a nice salty 302 00:19:08,840 --> 00:19:11,800 Speaker 1: hym and that's his favorite thing. And for me as 303 00:19:11,840 --> 00:19:14,879 Speaker 1: a kid, I'd be like, we could do so much more. Yeah, 304 00:19:14,920 --> 00:19:19,320 Speaker 1: that's what you like? Yeah, get it right and be 305 00:19:19,440 --> 00:19:24,040 Speaker 1: overjoyed by it, by your wedge of iceberg with mayo. Yes, 306 00:19:25,720 --> 00:19:32,680 Speaker 1: it's your day after right, Yeah, I love it. This 307 00:19:33,160 --> 00:19:34,800 Speaker 1: reminds me of my dad too, to be honest, and 308 00:19:34,880 --> 00:19:40,760 Speaker 1: like the yeah, had something Hamburger, chocolate chip cookie like 309 00:19:40,760 --> 00:19:44,560 Speaker 1: a very yeah. Yeah, I'm all for it. All of 310 00:19:44,600 --> 00:19:47,119 Speaker 1: those things are delicious. I cannot argue with literally, well 311 00:19:47,359 --> 00:19:49,639 Speaker 1: maybe the mayo on the iceberg, but I bet the 312 00:19:49,640 --> 00:19:52,760 Speaker 1: other other than literally the thing that you were writing 313 00:19:52,760 --> 00:20:00,679 Speaker 1: it about everything else though, But even that, I'm sure 314 00:20:00,680 --> 00:20:02,960 Speaker 1: it's delicious. I'm sure it's nice and tangy and light 315 00:20:03,200 --> 00:20:09,960 Speaker 1: and lovely, like what you like. Get it, uh. Francis wrote, 316 00:20:10,160 --> 00:20:12,320 Speaker 1: I'm super behind on my podcast listening, but as soon 317 00:20:12,359 --> 00:20:14,600 Speaker 1: as I saw Mofongo in my feed, I knew I 318 00:20:14,680 --> 00:20:17,600 Speaker 1: had to listen to the episode immediately. I'm Puerto Rican 319 00:20:17,720 --> 00:20:20,360 Speaker 1: and grew up on Mofongo. My mom used to make 320 00:20:20,440 --> 00:20:22,560 Speaker 1: a little fungo balls as a side dish. When I 321 00:20:22,600 --> 00:20:25,160 Speaker 1: was young, I refused to make my fongo at home 322 00:20:25,200 --> 00:20:27,800 Speaker 1: because it's so much work. Plantains are such a pain 323 00:20:27,840 --> 00:20:31,080 Speaker 1: to prep and they will stain everything, so my fongo 324 00:20:31,160 --> 00:20:33,280 Speaker 1: is one of those foods that I only get at restaurants. 325 00:20:33,680 --> 00:20:36,040 Speaker 1: I moved back to Puerto Rico in July, so now 326 00:20:36,040 --> 00:20:39,560 Speaker 1: I can find it and my favorite variant, trifongo, just 327 00:20:39,600 --> 00:20:42,680 Speaker 1: about everywhere. I love the stuffed variety for a full meal, 328 00:20:42,840 --> 00:20:45,000 Speaker 1: and after listening, I have to go out and order 329 00:20:45,040 --> 00:20:48,080 Speaker 1: some soon. If y'all ever travel again, definitely come to 330 00:20:48,119 --> 00:20:51,120 Speaker 1: Puerto Rico. We've got so much delicious food, in part 331 00:20:51,160 --> 00:20:54,400 Speaker 1: because of the convergence of cultures in the Caribbean. Our 332 00:20:54,480 --> 00:20:58,960 Speaker 1: Christmas pestelis are a fusion of West African Taino and 333 00:20:59,080 --> 00:21:03,840 Speaker 1: Spanish cuisine and are another delightful use of plantains. Since 334 00:21:03,920 --> 00:21:06,720 Speaker 1: Hurricane Fiona, we've had a shortage of both local bananas 335 00:21:06,720 --> 00:21:09,119 Speaker 1: and plantains. They had to import a lot from other 336 00:21:09,119 --> 00:21:12,439 Speaker 1: places in Latin America. I've been buying frozen toes and 337 00:21:12,480 --> 00:21:16,119 Speaker 1: moduros and saw that the company that makes these also 338 00:21:16,160 --> 00:21:19,280 Speaker 1: sells frozen ma fungo, so I guess there's been some 339 00:21:19,320 --> 00:21:22,159 Speaker 1: advancements in that area since the eighties. I don't have 340 00:21:22,200 --> 00:21:24,520 Speaker 1: a mafungo recipe to share, but I do want to 341 00:21:24,560 --> 00:21:29,400 Speaker 1: recommend um pastelan, which is a layered maduros um seasoned 342 00:21:29,440 --> 00:21:33,000 Speaker 1: ground beef and cheese bound together with a beaten egg 343 00:21:33,240 --> 00:21:36,480 Speaker 1: and baked Oh my gosh. Okay, the savory meat with 344 00:21:36,520 --> 00:21:40,000 Speaker 1: the sweet plantains are chef's kiss. I also wanted to 345 00:21:40,040 --> 00:21:42,920 Speaker 1: add that mafungo is also popular in the Dominican Republic. 346 00:21:43,119 --> 00:21:44,840 Speaker 1: There's a lot of overlap in our foods, though we 347 00:21:44,920 --> 00:21:50,760 Speaker 1: frequently have different names for the same thing. Oh my gosh, 348 00:21:50,960 --> 00:21:54,680 Speaker 1: that sounds so amazing if I I feel like I 349 00:21:54,760 --> 00:21:57,360 Speaker 1: might have mentioned it in the fungo episode. But maduros 350 00:21:57,400 --> 00:21:59,960 Speaker 1: are like my very favorite thing. Um, just like fried 351 00:22:00,000 --> 00:22:06,919 Speaker 1: sweet plantains, so so good. Um, and that sounds amazing. Yes, 352 00:22:07,240 --> 00:22:13,119 Speaker 1: oh my gosh. Oh like a like a savory bread 353 00:22:13,200 --> 00:22:16,919 Speaker 1: pudding based on sweet plantains. Like, okay, all right, I 354 00:22:17,000 --> 00:22:22,520 Speaker 1: need to I have some I have some cooking to do, clearly, well, 355 00:22:22,520 --> 00:22:27,080 Speaker 1: report back about that. Yeah, yeah, um, and right, I 356 00:22:27,480 --> 00:22:32,639 Speaker 1: don't think that we mentioned the Dominican Republic in that episode, 357 00:22:32,880 --> 00:22:36,280 Speaker 1: but um, because I kind of wanted to, like I 358 00:22:36,320 --> 00:22:39,959 Speaker 1: read a lot of very strong opinions about their version 359 00:22:40,119 --> 00:22:43,119 Speaker 1: being completely separate and you shouldn't even compare them, and 360 00:22:43,160 --> 00:22:45,000 Speaker 1: how dare you think about the two in the same sentence? 361 00:22:45,000 --> 00:22:46,760 Speaker 1: And I was like, I'm not going to go there, 362 00:22:47,160 --> 00:22:51,520 Speaker 1: but um, but those might have been like extra spicy takes, 363 00:22:51,560 --> 00:22:54,600 Speaker 1: so I don't I don't know, but but yes, absolutely, Um, 364 00:22:54,640 --> 00:22:58,600 Speaker 1: that's oh but that's wonderful. Thank you so much. Yes, yes, es, Yes, 365 00:22:58,680 --> 00:23:01,560 Speaker 1: and hopefully you've got some good phone go after you 366 00:23:01,600 --> 00:23:04,880 Speaker 1: sent this in. And yes, if we ever visit Puerto Rico, 367 00:23:04,920 --> 00:23:09,480 Speaker 1: it's gonna be a great time, a great food time. Yes, yes, 368 00:23:09,760 --> 00:23:13,840 Speaker 1: m hm. Well, thank you to both of those listeners 369 00:23:13,880 --> 00:23:16,160 Speaker 1: for writing in. If a you would like to write 370 00:23:16,160 --> 00:23:18,359 Speaker 1: to us, that you can our emails Hello at savor 371 00:23:18,400 --> 00:23:20,680 Speaker 1: pod dot com. We're also on social media. You can 372 00:23:20,720 --> 00:23:24,000 Speaker 1: find us on Twitter, Facebook, and Instagram at saver pod 373 00:23:24,080 --> 00:23:26,040 Speaker 1: and we do have to hear from you. Saver is 374 00:23:26,080 --> 00:23:28,760 Speaker 1: production of iHeart Radio. For more podcasts my Heart Radio, 375 00:23:28,920 --> 00:23:31,359 Speaker 1: you can visit the I Heart Radio app, Apple Podcasts, 376 00:23:31,400 --> 00:23:34,000 Speaker 1: or wherever you listen to your favorite shows. Thanks as 377 00:23:34,000 --> 00:23:36,840 Speaker 1: always to our super producers Dylan Fagin and Andrew Howard. 378 00:23:37,080 --> 00:23:38,760 Speaker 1: Thanks to you for listening, and we hope the lots 379 00:23:38,760 --> 00:23:40,080 Speaker 1: more good things are coming your way.