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Speaker 1: Hello, and welcome to favor Protection of I Heart Radio.

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Speaker 1: I'm Any Reese and I'm Lauren Vocal Bam and today

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Speaker 1: we have an episode for you about Jello. Mm hmmm.

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Speaker 1: And this one goes places. Oh, it goes a lot

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Speaker 1: of wibbly wobbly places. It does, and we could have

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Speaker 1: gone to a lot more places. We just had a

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Speaker 1: pretty rousing discussion right before this about all the different

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Speaker 1: types of Jello molds and different Jello star wars pun ideas.

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Speaker 1: It's it's a whole big Jello world out there, it

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Speaker 1: really is. Mm hmmm. Was there any particular reason Jello

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Speaker 1: came to mind? I've been wanting to do this episode

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Speaker 1: for a while, and it seemed like the time, you know,

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Speaker 1: it was I was like, let's do a brand and

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Speaker 1: then I was like, oh man, Jello. M h yes,

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Speaker 1: and it's definitely a fun one. Uh. I had to say,

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Speaker 1: I'm not a big fan of Jello. I don't like

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Speaker 1: guess like, I just never want Jelly. It's not a

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Speaker 1: thing that I crave. Okay, it does remind me primarily

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Speaker 1: of when I got my wisdom teeth taken out, really

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Speaker 1: bad experience for me. But Jello, uh, and jello shots

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Speaker 1: because I threw a big jello shot face. Oh no. College, Yeah,

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Speaker 1: black cherry jello shots was the most popular, and I've

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Speaker 1: learned through this research black cherry jello is not the

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Speaker 1: easiest to find, really, Okay, Um well, uh, I like

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Speaker 1: I had a friend a little bit post college who

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Speaker 1: was kind of obsessed with creating like the most alcoholic

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Speaker 1: jello shots that would still firm up and not only

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Speaker 1: into shot format, but into larger mold format and so like,

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Speaker 1: there was a whole scientific process to figuring this out,

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Speaker 1: which I really respect it. Um. But yeah, but I

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Speaker 1: wouldn't say I'm a huge jello person. Now. I loved

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Speaker 1: jello when I was a kid. I was so into it,

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Speaker 1: specifically jigglers. Uh Like, when I realized that you could

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Speaker 1: make just like firm handheld jello that that I was

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Speaker 1: the most into that. Um. We would buy the unflavored

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Speaker 1: like Knox gelatin and use fruit juice to make it.

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Speaker 1: So Like, my parents weren't that mad about it. They

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Speaker 1: were like, well, this isn't the worst thing we could

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Speaker 1: feed this child. Uh And and then of course, right

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Speaker 1: I had on as we talked about in our ASPAC episode.

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Speaker 1: I'm sure my my, my grandmama Lou Um would make

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Speaker 1: a jello salad for for for dinner a lot of

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Speaker 1: the time. UM like the side salad for dinner would

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Speaker 1: be like some lime jello with shredded carrots or something

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Speaker 1: like that in it. And uh, and I have very

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Speaker 1: fond memories of that as well. Yes, And this led

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Speaker 1: to an interesting conversation between me and Lauren, because you

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Speaker 1: have this story, I have a story. We're in a different,

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Speaker 1: very different story where in one of my best friends

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Speaker 1: moms when I was growing up, she was my neighbor

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Speaker 1: UM and I was eight or nine at the time,

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Speaker 1: and I came over and she quite proudly presented to

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Speaker 1: me this big dish of orange jello with chunks, not

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Speaker 1: shredded cabbage, chunks of cabbage in it. And this was

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Speaker 1: the main course. It also had orange juice in it. Okay,

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Speaker 1: so orange. I every time you tell the story, I

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Speaker 1: feel like I only have more questions. I me too,

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Speaker 1: orange like sweet orange jello and orange juice. And now

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Speaker 1: you say chunks of cabbage like not like leaves of cabbage,

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Speaker 1: like wedges like wedge wedge is how they were small wedges,

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Speaker 1: but they were wedges okay. And this was green cabbage, yes, okay,

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Speaker 1: and this was and this was dinner, this was this

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Speaker 1: was this was flat out this was what dinner was.

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Speaker 1: And you know, I was a child, and I but

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Speaker 1: I was very polite. I was a very polite child.

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Speaker 1: But I just remember her showing this to me and

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Speaker 1: being like, put a smile on your face and don't

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Speaker 1: be visibly grossed out. Yeah. I've never seen anything like

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Speaker 1: that either before. That was like my first time. Oh wow, yeah, see,

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Speaker 1: I trust me. I lay awake at night trying to

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Speaker 1: parse this out. I don't know my my best theory

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Speaker 1: and I have thought a lot about this since the

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Speaker 1: first time you told me about it. Does talked about

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Speaker 1: this with other friends. Yes, it's haunting, uh but um

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Speaker 1: but but so my yeah, my my best theory is that, uh,

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Speaker 1: is that like a side of jello salad was something

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Speaker 1: that this nice lady had grown up eating um in

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Speaker 1: her parents household, and that she had these fond memories

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Speaker 1: of it, and that she just went like, what if

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Speaker 1: that was the whole dinner. I'm an adult, No one

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Speaker 1: can tell me that this isn't a whole dinner, and

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Speaker 1: so she just did it, um because you know, no

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Speaker 1: one could tell her no, and no one did, even

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Speaker 1: though that was a very silent meal. I have to see, Um,

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Speaker 1: I told you, I gave you a further I think

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Speaker 1: you're probably right. I think that's true. But she's also

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Speaker 1: somebody I'm still I still know her who like the

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Speaker 1: meal is less than the deal, no right to get

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Speaker 1: a deal on things. Yeah, it's a really cheat meal

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Speaker 1: she made. That's better than the taste of it to her.

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Speaker 1: I mean she didn't spend much on Yeah, now there

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Speaker 1: are priorities there, and for sure, I mean you get

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Speaker 1: a you get an on sale head of cabbage. M hmm.

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Speaker 1: I mean she bet like six of us. Yeah. So

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Speaker 1: funnily enough, my friend who her mom is the one

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Speaker 1: who made this dish, we're still best friends today. And

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Speaker 1: I texted her all these pictures of aspects and she

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Speaker 1: was getting progressively more angry, so cross, why you doing this?

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Speaker 1: And I was like, don't you remember when your mom

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Speaker 1: made us one? Essentially? And she was like, oh my god,

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Speaker 1: I blocked that. Wow, Oh no, you'reies. I know. I

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Speaker 1: feel like we're covering a lot of ground right now,

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Speaker 1: like even here, Yeah, we haven't even started yet. Really, Yeah,

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Speaker 1: and and also like I was thinking about it, um My,

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Speaker 1: my dad was on again, off again a chaffer a

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Speaker 1: cook when I was growing up, and his like when

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Speaker 1: when he had to make a cake, he his like

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Speaker 1: secret recipe. I'm just giving it away. Definitely involved um uh,

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Speaker 1: like packaged pudding mix because it helps add like a

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Speaker 1: like a moisteness to the cake that's otherwise like a

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Speaker 1: little bit tricky to get the texture right. Um. Yeah,

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Speaker 1: well I talked about that in our Gingerbread Cookie episode.

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Speaker 1: We used the butterscotch pudding. Yeah, it's delicious, it's nice. Well,

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Speaker 1: clearly we've got a lot to say about this. Um.

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Speaker 1: And yes, you can see our Aspect episode for more.

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Speaker 1: And I think our Propsical episode, I couldn't find it

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Speaker 1: in our archive, but I know we talked about somebody

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Speaker 1: who was inspired by Jello and was determined to make

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Speaker 1: a product like Jello. It might be the popsicle one.

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Speaker 1: I think we've talked a little bit about some of

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Speaker 1: this stuff and marshmallows. Yeah, the collagen gelatin kind of

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Speaker 1: stuff and marshmallows for sure, And we talked about that

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Speaker 1: in our Oxtail episode. But that's a little bit less related. Um,

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Speaker 1: definitely are special effects episode. Yes, well, I guess this

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Speaker 1: brings us to awk question goodness. I suppose so Jello,

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Speaker 1: what is it? Well? Jello is a brand of gel

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Speaker 1: based desserts and dessert mixes, sometimes also used for savory dishes,

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Speaker 1: but generally sweet and meant to be served and eaten,

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Speaker 1: usually chilled. The product lines include fruit flavored gels and

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Speaker 1: dairy flavored puddings and or pie feelings, and the brand

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Speaker 1: centers on like convenience and affordability and nostalgia and like fun,

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Speaker 1: like like simple pleasures. Yeah, it's it's this really entrenched American,

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Speaker 1: like every man brand. It's like if it's like a

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Speaker 1: Superman jiggled. I'm not familiar enough with TikTok, but there's

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Speaker 1: a tick joke that could be made, right, well, I

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Speaker 1: am also not so y'all are going to have to

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Speaker 1: fill billis in um. The brand is currently owned by

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Speaker 1: Kraft Hind's UM and it encompasses a couple of hundred products.

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Speaker 1: UM but the bread and Butter the original are these

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Speaker 1: boxed gelatine dessert mixes which consists of powdered gelatine flavorings

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Speaker 1: and colorings and some kind of sweetener, sugar or or

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Speaker 1: otherwise aspertain or something um all in a single packet

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Speaker 1: contained in a box the size of like a large

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Speaker 1: deck of cards. Um. So, what you do is you

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Speaker 1: dissolve the contents of the packet in hot water, then

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Speaker 1: at cold water, refrigerate a few hours until firm, and

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Speaker 1: then you've got this like soft, translucent, colorful gel that

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Speaker 1: melts in your mouth. Uh yeah. Flavors that are currently

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Speaker 1: on the line include cherry, black, cherry, lemon, lime, orange, orange, tangerine, mango, peach, apricot, watermelon, grape, raspberry, strawberry, strawberry, banana,

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Speaker 1: BlackBerry fusion, berry blue blueberry, pomegranate, tropical fusion, and island pineapple.

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Speaker 1: Huh yeah, Okay, a lot of that's new to me,

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Speaker 1: but all right. It can be made in like individual

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Speaker 1: cups or in like larger pretty molds that you can

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Speaker 1: release into a standing jelly cake of sorts. Um And

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Speaker 1: I'm like making a wiggle motion with my hands as

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Speaker 1: I described. You can add a fruit or vegetables, yes, um,

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Speaker 1: or like firm it up in different layers or um

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Speaker 1: or cube up some sheets and then mix those into

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Speaker 1: different layers together to create combinations of flavors and visual effects.

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Speaker 1: If you have never googled jello mold, I need you

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Speaker 1: to do that absolutely immediately, no question, no doubt zero.

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Speaker 1: And we were talking about this beforehand. But like, but

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Speaker 1: like jello, imagery is a fractal okay, like like, the

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Speaker 1: more detailed you get, the more details there are. Like

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Speaker 1: you can zoom in infinitely. So try try your weirdest

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Speaker 1: combination of search terms and see what you come up with.

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Speaker 1: Report backs. Uh. Some of these flavors are also available,

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Speaker 1: um pre made in little refrigerated snack cups. Yea, um,

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Speaker 1: but that's not all. Oh no, um there pudding mixed

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Speaker 1: line Um. These contain cornstarches, flavors and colors and sweeteners

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Speaker 1: all in a single packet again um. And these come

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Speaker 1: in two basic varieties, cooking serve, which requires you to

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Speaker 1: heat the contents with milk, and instant, which can gell

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Speaker 1: up with just cold milk. Either way. Refrigerating it will

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Speaker 1: set it to a firm orgel, yielding a soft, creamy

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Speaker 1: and like slightly wiggly pudding. M hmm. Yeah. Flavors they're

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Speaker 1: currently include vanilla, French, vanilla, vanilla, bean, chocolate, chocolate, fudge,

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Speaker 1: white chocolate, Devil's food, red velvet, butter, scotch, caramel, lemon, strawberry, pistachio,

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Speaker 1: banana cream, coconut cream, Oreo cookies and cream, pumpkin spice, tapioca,

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Speaker 1: and cheesecake. Again, this is that's quite a list. I

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Speaker 1: didn't know that you flavors spend some time in the

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Speaker 1: jelloile Annie. I don't know why that felt like a

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Speaker 1: threat to Yes, I will oh heck. Um. These can

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Speaker 1: be served alone as is, or layered into like pie

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Speaker 1: crusts or trifles, often with other things like sliced fruits

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Speaker 1: or or cake or cookies or whipped cream stuff like that.

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Speaker 1: And yes, several flavors also come in pre made snack cups. Um.

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Speaker 1: Plus some flavors that I don't think are available as

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Speaker 1: boxed mixes, like um Dulce de leche and unicorn magic cupcake. Okay,

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Speaker 1: I don't know what that one is. It's like lavender.

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Speaker 1: I think I'm not sure anyway. Um. There are also

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Speaker 1: some like grown up aimed cups in a line called Temptations,

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Speaker 1: including including strawberry cheesecake and lemon meringue. I forgot about temptations. Yeah,

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Speaker 1: we parodied that in our yogurt video. Oh oh yeah, huh.

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Speaker 1: I've read this one article that suggested it was trying

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Speaker 1: to suggest that jello sales have been have been sliding

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Speaker 1: because of dessert alternatives like Greek yogurt, and I was like,

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Speaker 1: pardon me, hold up, yeah, I think it's this this temptations,

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Speaker 1: because I think yogurt has that too. They've got their

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Speaker 1: like key lime pie. Oh yeah, yeah yeah. I mean,

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Speaker 1: if that's what you want, go for it. But let's not.

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Speaker 1: I I like Greek yogurt as much as the next guy.

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Speaker 1: But holy anyway, um uh but uh but wait, there's

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Speaker 1: there's still more. Um. There's also what's basically puttings that

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Speaker 1: are meant specifically to be made into pies and or

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Speaker 1: bars and come packaged in like kits with a crumb

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Speaker 1: cross mixes and toppings. Generally, these call for you to

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Speaker 1: take the packet of crumb crust, a mix it with

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Speaker 1: some melted butter, press it into a pie tin or

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Speaker 1: cake pan, then separately beat the filling with cold milk

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Speaker 1: and layer it into that pan with whatever toppings might

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Speaker 1: be provided. Um either corn or potato starches and cellulose

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Speaker 1: gels help firm up the fillings. Um, they're a little

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Speaker 1: bit more solid than your typical pudding mix. UM flavors

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Speaker 1: here include cheesecake with options for like strawberry or cherry

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Speaker 1: or no topping, um Jet, puffed s'mores, oreo bars, and

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Speaker 1: pumpkin style pie. Oh interesting style, not enough squash to

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Speaker 1: count as a pumpkin pie, but pumpkin style by The

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Speaker 1: brand also produces a few like kits for making like

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Speaker 1: layered autting desserts themed around like dirt or beaches or whatever.

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Speaker 1: You know. UM kits for making firmer handheld gelatin cutouts.

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Speaker 1: Those jigglers, Yeah, different, different, different molds and stuff like that. Yes,

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Speaker 1: we did find some old Star Wars themed jiggler molds

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Speaker 1: when we were talking about it earlier. I think this

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Speaker 1: is I think this is underway. I think that can

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Speaker 1: I be honest with you. I didn't know what jiggler

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Speaker 1: wash man. They seem like they're very popular, are they were? Yeah,

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Speaker 1: So idea, I think we're gonna have to in this

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Speaker 1: ever expanding Stranger meal we're conducting planning, I think we're

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Speaker 1: going to have to have the Star Wars jigglers. Okay,

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Speaker 1: all right, we can make this work perfect heck. UM.

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Speaker 1: But yeah, yeah, these these products are kind of just

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Speaker 1: the beginning. Like there are just a ton of recipes

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Speaker 1: out there from the brand and from home and come

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Speaker 1: virtual kitchens UM that use these products to add texture

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Speaker 1: and structural support to cakes and fillings and frozen desserts

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Speaker 1: and chilled snacks of all kinds UM. As we've talked

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Speaker 1: about before, UM sort of In brief, gelatine is just

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Speaker 1: a really useful thing in food chemistry because it solidifies

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Speaker 1: it like freezes and around degrees fahrenheit or thirty five

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Speaker 1: celsius and melts above that, which is why things like

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Speaker 1: jello melt in your mouth, which is hypothetically a couple

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Speaker 1: of degrees above that UM, thus delivering this like flavor

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Speaker 1: payload like directly to your tongue. UM. Gelatin is a

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Speaker 1: protein made up of these long friendly chains of amino acids.

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Speaker 1: By friendly, I hear mean that they are super willing

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Speaker 1: to bond up into like complex three dimensional matrices at

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Speaker 1: room temperature UM. And they're also happy to form bonds

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Speaker 1: with water molecules weekly when the temperature is cold enough,

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00:18:00,560 --> 00:18:03,879
Speaker 1: like a little bit colder. So what happens is you

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Speaker 1: add gelatine to warm water. The warmth makes all of

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Speaker 1: the gelatine molecules slip and slide and wiggle apart from

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Speaker 1: each other, and then as they cool, they chill out

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Speaker 1: and grab up water molecules and cling to each other

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Speaker 1: in complex patterns, trapping the water in among themselves, which

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Speaker 1: is what happens when you get a jello mold. Um,

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Speaker 1: if you warm it up again, say in your mouth,

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Speaker 1: all the molecules slide away from each other again. Um.

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Speaker 1: Gelatine is itself flavorless, but anything soluble in water of

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Speaker 1: those flavorings and colorings will come along for the ride.

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Speaker 1: You get gelatine by breaking down collagen um, which is

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Speaker 1: long chains of amino acids that are twined up together.

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Speaker 1: And this occurs as a connective protein in and around

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Speaker 1: cells that gives them flexible structure. It's especially prevalent in

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Speaker 1: a skin and tendons and bones, anything that needs to

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Speaker 1: be kind of flexible. Yeah. So when you both will

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00:19:00,400 --> 00:19:04,239
Speaker 1: these tissues, um, the collagen inside them untwined, leaving you

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Speaker 1: with gelatine molecules. Um. So it's happening when you cool

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Speaker 1: gelatin down is the molecules are sort of trying to

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Speaker 1: reform those twiny collagen patterns and sort of failing but

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Speaker 1: failing deliciously. Oh yeah, good for you, Yeah thanks collagen

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Speaker 1: um On on the jellow pudding and corn starches act similarly. Um.

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Speaker 1: They're made up of raveled chains of starches instead of proteins,

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Speaker 1: and when introduced to water and especially when heated, UM,

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Speaker 1: those starches will unravel and grab up bits of liquid

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Speaker 1: and then reform into like a semi solid mesh UM.

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Speaker 1: I think refrigerating helps because it solidifies like wee bits

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Speaker 1: of fat in there as well. But I didn't, I

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Speaker 1: didn't look that closely. Into a corn starch is gonna

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Speaker 1: have to be a whole different episode, yes, yeah, and

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Speaker 1: within it, I will share my what it feels to

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Speaker 1: me like a very complicated recipe of making graving at Thanksgiving,

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00:20:00,960 --> 00:20:03,600
Speaker 1: But it's not. It's not actually complicated, but it involves

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Speaker 1: corn starch and moving things from heat into not heat

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Speaker 1: and more heat and lots of whisking I assumed, just

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Speaker 1: continual lots. Yeah. Well, what about the nutrition? Oh okay,

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Speaker 1: jello like like the fruit flavored gel, is low in fiber,

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Speaker 1: pretty low in micronutrients, does have a tiny bit of

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Speaker 1: protein from the gelatine. UM. In terms of the puddings,

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00:20:32,560 --> 00:20:40,440
Speaker 1: milk is okay for you. Um, gelatine may carry health

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Speaker 1: benefits UM, like enough of it over enough of a

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Speaker 1: period of time, because like when gelatine supplements are taken,

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Speaker 1: specifically with vitamin C, they've sometimes been shown to improve

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Speaker 1: patients blood levels of like the markers of collagen synthesis.

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00:20:59,760 --> 00:21:03,920
Speaker 1: So times. So but yeah, no, you should. You should

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Speaker 1: eat it because you like it at that point. And like,

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00:21:06,320 --> 00:21:09,520
Speaker 1: certainly the addition of all kinds of sweeteners and other

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00:21:09,560 --> 00:21:13,679
Speaker 1: stuff is going to affect your nutritional value. Yeah, sugar

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00:21:13,720 --> 00:21:17,360
Speaker 1: isn't good for you. Artificial sweeteners also are not good

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Speaker 1: for you. So yeah, but it's a treat, and treats

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00:21:20,560 --> 00:21:24,159
Speaker 1: are nice. Yeah. And I know, like, I mean, we

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Speaker 1: can debate the merits of this and not not in

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Speaker 1: this podcast, but I know that Jello, like the kind

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Speaker 1: of prepackaged um jello, the cups, the cups, Yeah yeah yeah,

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Speaker 1: the prepacting chellow cups. Um. They were big in like

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Speaker 1: Keto diets or similar diets where that's like your treat,

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00:21:45,440 --> 00:21:49,040
Speaker 1: your snatch. Yeah. Which again, if you like, oh yeah,

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Speaker 1: go for it, um. But for me, I'm always I'm like,

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Speaker 1: jellow is not a dessert. I get that it technically

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Speaker 1: is in my book. Yeah, if you have to be

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Speaker 1: on a liquid diet, then that's it's fine. Yeah. And

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Speaker 1: I know people who love jello. So this is just

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Speaker 1: my personal personal See what you like. Mm hmmm, we

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Speaker 1: do have some numbers for you. As you kind of

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Speaker 1: alluded to, Lauren, Jello has historically been a popular item

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Speaker 1: in things like movies for achieving certain colors of our textures.

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Speaker 1: I know it came up in like Wizard of Oz,

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Speaker 1: that's how they died. The horses shared that color. Um,

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Speaker 1: a bunch of movies. Jello is a popular, popular thing

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Speaker 1: to use. Yeah. And and historically, um, it's been a

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Speaker 1: popular food item. Um. In the nineteen eighties, for example,

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Speaker 1: American households consumed jello on average thirteen point five times

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Speaker 1: a year. Okay, not bad, not bad. Meanwhile, um, the

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Speaker 1: Guinness record for the most jello, although it could have

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00:23:05,280 --> 00:23:08,080
Speaker 1: could have been unbranded, I'm not sure um anyway, that

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Speaker 1: the most jello type product eaten with chopsticks in one

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Speaker 1: minute was set in seventeen in Germany, which was for

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Speaker 1: seven hundred and sixteen grams of jello, which is about

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Speaker 1: one point six pounds. Um, I don't I don't know

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Speaker 1: what flavor. Oh wow, someone knows. You've gotta gotta tell us.

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Speaker 1: Oh heck um. Also another another Google search for y'all um.

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Speaker 1: In nineteen, former NASA JPL engineer Mark Robert Robbert. Oh,

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00:23:49,600 --> 00:23:52,359
Speaker 1: I always forget how to say his name out loud anyway. Um.

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Speaker 1: Former NASA JPL engineer designed a swimming pool filled with

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00:23:56,920 --> 00:24:02,120
Speaker 1: jello or like unsweetened red gelatine. Um because he didn't

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00:24:02,119 --> 00:24:05,640
Speaker 1: want to waste food, sugar being food. And he did

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00:24:05,680 --> 00:24:10,400
Speaker 1: this because you know who has not dreamed, especially as

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00:24:10,400 --> 00:24:12,720
Speaker 1: a child, of jumping into a pool full of jello

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00:24:14,680 --> 00:24:19,480
Speaker 1: sounds terrible. Then you become the thing inside. Oh yeah,

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00:24:20,359 --> 00:24:24,919
Speaker 1: everything a horror story. Yeah, the old like Mickey Mouse,

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00:24:25,160 --> 00:24:28,040
Speaker 1: like Jack and the bean Stock really dealt with that.

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00:24:29,040 --> 00:24:36,040
Speaker 1: Oh my gosh. Yeah, you're right. We really are on

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00:24:36,200 --> 00:24:38,640
Speaker 1: covering a lot of stuff. When we are we are

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00:24:38,760 --> 00:24:42,159
Speaker 1: just like layers of an aspect um. But okay, so

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00:24:42,160 --> 00:24:44,200
Speaker 1: so what what happened here was the team set up

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00:24:44,400 --> 00:24:50,639
Speaker 1: um an underground pool in Colorado and used six gallon

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00:24:50,720 --> 00:24:54,600
Speaker 1: drums that were fitted with these propane heating elements to

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00:24:54,920 --> 00:24:57,560
Speaker 1: heat the gelatine and water to a hundred and sixty

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00:24:57,560 --> 00:25:02,280
Speaker 1: degrees um and then pipe it into the pool in

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Speaker 1: layers and and used the cool outdoor overnight temperatures during

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00:25:07,640 --> 00:25:12,600
Speaker 1: this like three week sweet spot in late April wow,

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00:25:14,080 --> 00:25:19,160
Speaker 1: to progressively chill seven days worth of layers of gelatin

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00:25:19,560 --> 00:25:23,520
Speaker 1: until the pool was full. And there's a video. It's

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00:25:23,640 --> 00:25:27,640
Speaker 1: very charming. Um, so they went for a swim and yeah, yeah,

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00:25:27,720 --> 00:25:34,640
Speaker 1: it's it's very satisfying to watch. Okay, yeah, alright, well

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Speaker 1: congrats to them. Then it didn't turn into a horror

357
00:25:37,840 --> 00:25:41,919
Speaker 1: show for you. No, no, not that time, not that time.

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Speaker 1: I do like the implication that jello without sugar is

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00:25:45,680 --> 00:25:53,119
Speaker 1: not food. That kind of cracks me up. We do

360
00:25:53,400 --> 00:25:56,280
Speaker 1: have quite a bit of history for you. Oh we do,

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00:25:56,520 --> 00:25:58,560
Speaker 1: heck um. And we are going to get into that

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Speaker 1: as soon as we get back from a quick break.

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00:26:00,080 --> 00:26:11,040
Speaker 1: For a word from our sponsors, and we're back. Thank

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00:26:11,080 --> 00:26:14,080
Speaker 1: you sponsor, Yes, thank you, which I think we did

365
00:26:14,080 --> 00:26:19,399
Speaker 1: not mention, but Jello is currently not a sponsor. Oh no, no,

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00:26:19,600 --> 00:26:22,880
Speaker 1: we were just interested in the suffect matter. Yeah, if

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00:26:22,880 --> 00:26:27,040
Speaker 1: you couldn't tell, we always we always clarify if it

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00:26:27,160 --> 00:26:30,320
Speaker 1: is sponsored. But just to clarify even more, which is

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Speaker 1: interested in these kinds of things. Yeah, but Jello, we're here,

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00:26:33,640 --> 00:26:41,840
Speaker 1: you know. Oh yeah, call us Jello. It's Jello. Of

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00:26:41,920 --> 00:26:47,320
Speaker 1: course it would be Jello. Okay, okay, no, dear, sorry, sorry, sorry,

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Speaker 1: I'm already working on the title phone. All right. So,

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Speaker 1: as we've discussed in previous episodes, gelatin was featured in

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00:26:56,200 --> 00:26:59,040
Speaker 1: popular dishes in Europe going back to at least four

375
00:26:59,480 --> 00:27:03,560
Speaker 1: century UM. Making gelatine at the time frequently was pretty

376
00:27:03,560 --> 00:27:07,280
Speaker 1: time consuming. Um. It involved this process of boiling the

377
00:27:07,320 --> 00:27:12,440
Speaker 1: feet of animals. Uh. And once that had set, flavorings

378
00:27:12,440 --> 00:27:17,359
Speaker 1: were added to make the resulting mixture tasty. Right, and

379
00:27:17,480 --> 00:27:22,399
Speaker 1: the earliest gelatins were savory um like spiced meat or

380
00:27:22,520 --> 00:27:27,639
Speaker 1: fish dishes were what was up at fancy parties, UM

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00:27:27,680 --> 00:27:31,639
Speaker 1: like like either meat or fish covered in a layer

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00:27:31,760 --> 00:27:34,760
Speaker 1: of gelatine or write like an aspect type thing that

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00:27:34,880 --> 00:27:39,119
Speaker 1: contained some of these elements. Um. And these were right,

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00:27:39,280 --> 00:27:41,640
Speaker 1: very fancy parties. Like you had to take the skin

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00:27:41,720 --> 00:27:44,080
Speaker 1: and bones of animals or fish and boil them down

386
00:27:44,440 --> 00:27:47,440
Speaker 1: and then subtle and strain the resulting stock multiple times

387
00:27:47,480 --> 00:27:50,159
Speaker 1: to get your gelatine and then use that to create

388
00:27:50,480 --> 00:27:55,000
Speaker 1: a coating or a mold containing whatever. UM and refrigeration

389
00:27:55,359 --> 00:27:58,600
Speaker 1: and or ice was expensive, so getting gelatine cold enough

390
00:27:58,600 --> 00:28:02,040
Speaker 1: to gel was expensive. The ingredients these recipes called for,

391
00:28:02,240 --> 00:28:07,040
Speaker 1: like saffron, were also like really pricey and showy mm hm.

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00:28:07,720 --> 00:28:10,480
Speaker 1: Out of all of this, the word jelly or gelatin

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00:28:10,720 --> 00:28:14,800
Speaker 1: may have come from the Latin gelata, meaning frozen, indicating

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00:28:14,880 --> 00:28:17,320
Speaker 1: that the liquid and anything you put in it would

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00:28:17,320 --> 00:28:21,240
Speaker 1: be frozen in place, and this would be used to

396
00:28:21,400 --> 00:28:25,600
Speaker 1: great visual effect fish swimming and jelly um and there

397
00:28:25,680 --> 00:28:28,359
Speaker 1: was a um and and also this stuff was like

398
00:28:28,440 --> 00:28:31,800
Speaker 1: sort of a preservative, like by putting meat or vegetables

399
00:28:31,840 --> 00:28:34,080
Speaker 1: into the gelatine, as long as you could keep it cool,

400
00:28:34,200 --> 00:28:38,080
Speaker 1: it cut off bacteria's access to oxygen and thus prevented spoilage.

401
00:28:38,920 --> 00:28:45,080
Speaker 1: Ah um. Sweet gelatine dishes appeared by the early sixteen hundreds,

402
00:28:45,120 --> 00:28:48,320
Speaker 1: flavored with things like ginger and rose water or um,

403
00:28:48,320 --> 00:28:52,280
Speaker 1: white wine, and almonds and a few other sources of

404
00:28:52,320 --> 00:28:55,240
Speaker 1: gelatin and production methods were developed across the sixteen and

405
00:28:55,280 --> 00:28:59,320
Speaker 1: seventeen hundreds as well, UM seaweed, uh, fish, bladders, eats,

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00:28:59,320 --> 00:29:03,479
Speaker 1: and glass, steam and or pressure tech for creation of

407
00:29:03,520 --> 00:29:07,560
Speaker 1: these things, and then technology leapt forward again in the

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00:29:07,560 --> 00:29:11,840
Speaker 1: early eighteen hundreds with the invention of industrial methods of

409
00:29:12,200 --> 00:29:17,800
Speaker 1: gelatine extraction right UM, and then in eighteen forty Peter

410
00:29:17,960 --> 00:29:20,280
Speaker 1: Cooper got to work on making a product that made

411
00:29:20,280 --> 00:29:23,360
Speaker 1: gelatin easier for people to access UM and to do this,

412
00:29:23,440 --> 00:29:26,480
Speaker 1: he ground up sheets of gelatine into powder, and he

413
00:29:26,520 --> 00:29:28,640
Speaker 1: went on to secure a patent for what he called

414
00:29:28,920 --> 00:29:33,280
Speaker 1: Portable Gelatine UM, which was a gelatine dessert powder that

415
00:29:33,360 --> 00:29:37,080
Speaker 1: only needed hot water before it was ready to go. However,

416
00:29:37,640 --> 00:29:41,120
Speaker 1: Cooper didn't do much to market the powder after that.

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00:29:41,640 --> 00:29:43,760
Speaker 1: He sometimes sold it to cooks and chefs, but he

418
00:29:43,800 --> 00:29:47,400
Speaker 1: didn't commercialize it at all. Yeah, he hadn't really been

419
00:29:47,440 --> 00:29:50,520
Speaker 1: aiming to make a food item. He was more interested

420
00:29:50,960 --> 00:29:56,160
Speaker 1: in glue yes, And pretty much every single article I

421
00:29:56,240 --> 00:29:59,040
Speaker 1: read said he also did something with the steam engine.

422
00:29:59,600 --> 00:30:02,280
Speaker 1: So he was an inventor. He was, he was, He

423
00:30:02,280 --> 00:30:04,040
Speaker 1: got around, He did a lot of stuff. He did,

424
00:30:04,280 --> 00:30:07,040
Speaker 1: but he was not the only one making strides in

425
00:30:07,080 --> 00:30:10,920
Speaker 1: the gelatine field. Industrialists started using animal rite products to

426
00:30:10,960 --> 00:30:15,040
Speaker 1: create powdered gelatine products for like tanners and gluemakers in

427
00:30:15,200 --> 00:30:18,720
Speaker 1: eighteen forties and in eighteen ninety, Charles and Rose Knox

428
00:30:19,080 --> 00:30:24,320
Speaker 1: started the Knox Company to sell powdered gelatine. Another competitor, Royal,

429
00:30:24,640 --> 00:30:28,320
Speaker 1: got their start in eighteen sixty three. Yes, and this

430
00:30:28,360 --> 00:30:31,440
Speaker 1: brings us to Pearl and May Wait, a married couple

431
00:30:31,480 --> 00:30:34,440
Speaker 1: that ran a cough syrup and laxative business in Leroy,

432
00:30:34,520 --> 00:30:41,200
Speaker 1: New York. Um. I know we're nerds, um, but they

433
00:30:41,200 --> 00:30:44,200
Speaker 1: were barely making ends meet with this business, and after

434
00:30:44,280 --> 00:30:46,480
Speaker 1: years of struggling, they decided to focus on food because

435
00:30:46,520 --> 00:30:48,960
Speaker 1: May was a big cook and she loved making desserts,

436
00:30:49,160 --> 00:30:54,520
Speaker 1: especially um. So they found the patent for powdered gelatine. Uh.

437
00:30:54,560 --> 00:30:56,960
Speaker 1: And gelatine is pretty bland by itself usually, so they

438
00:30:57,000 --> 00:30:59,840
Speaker 1: added some of the flavored syrups they used in their medication,

439
00:31:00,600 --> 00:31:04,440
Speaker 1: flavors like orange, lemon, strawberry, and raspberry. The addition of

440
00:31:04,480 --> 00:31:07,280
Speaker 1: these serves meant that their desserts were now almost nine

441
00:31:08,080 --> 00:31:13,040
Speaker 1: sugar uh huh. And the story goes that May name

442
00:31:13,160 --> 00:31:17,040
Speaker 1: the product jello, which was a combination of gelatin and

443
00:31:17,280 --> 00:31:20,520
Speaker 1: or jelly with an oh at the end, because apparently

444
00:31:20,640 --> 00:31:23,040
Speaker 1: that was just a really popular way of naming things

445
00:31:23,320 --> 00:31:27,280
Speaker 1: at the time. Because it was both aesthetically pleasing and

446
00:31:27,360 --> 00:31:29,680
Speaker 1: fairly easy to take a word in trade market by

447
00:31:29,720 --> 00:31:31,960
Speaker 1: adding me, oh, which I kind of love, like just

448
00:31:32,080 --> 00:31:38,160
Speaker 1: I don't know onto it? Yeah cool mm hmm. Once again, though,

449
00:31:38,160 --> 00:31:42,080
Speaker 1: the weights weren't really great at marketing for this product,

450
00:31:42,280 --> 00:31:45,720
Speaker 1: so they eventually sold the patent, recipes and the name

451
00:31:45,880 --> 00:31:48,880
Speaker 1: to their neighbor, Frank Woodward, for the equivalent of about

452
00:31:48,920 --> 00:31:52,680
Speaker 1: twelve thousand dollars in today's money. Whatard was the owner

453
00:31:52,720 --> 00:31:54,840
Speaker 1: of the Genesee Food Company, and he had a lot

454
00:31:54,840 --> 00:31:58,000
Speaker 1: of experience in the world of marketing packaged food products,

455
00:31:58,000 --> 00:32:01,160
Speaker 1: so he would send out these really nicely just salesman

456
00:32:01,840 --> 00:32:05,480
Speaker 1: to home stop to offer free samples of this product.

457
00:32:05,760 --> 00:32:09,560
Speaker 1: But yeah, which I have again, horror show, I'm telling

458
00:32:09,600 --> 00:32:13,719
Speaker 1: you anyway, all right, maybe the people agreed with me

459
00:32:13,760 --> 00:32:16,360
Speaker 1: because the dessert just was not catching on even with

460
00:32:16,400 --> 00:32:19,280
Speaker 1: this marketing uh ploy, I don't know if it's the

461
00:32:19,360 --> 00:32:22,320
Speaker 1: right word, marketing scheme. Every word I'm thinking of as

462
00:32:22,360 --> 00:32:28,080
Speaker 1: negative even with this marketing idea. At one point, Woodward

463
00:32:28,080 --> 00:32:30,920
Speaker 1: tried to sell the product to someone else for a

464
00:32:30,960 --> 00:32:36,400
Speaker 1: mere thirty five dollars, but the person refused, no, thank you,

465
00:32:36,960 --> 00:32:42,560
Speaker 1: okay um. But to boost the sales and the standing

466
00:32:42,560 --> 00:32:46,480
Speaker 1: of Jella. The company did lean really hard into marketing

467
00:32:46,600 --> 00:32:49,680
Speaker 1: I believe would word like put a lot of money

468
00:32:49,720 --> 00:32:53,800
Speaker 1: into it. He was like, we've got to do something here. Um,

469
00:32:53,840 --> 00:32:57,200
Speaker 1: I'm stuck with this. We might as well let's really

470
00:32:57,240 --> 00:33:00,240
Speaker 1: pull out all the stuffs. And one of the ads

471
00:33:00,640 --> 00:33:03,240
Speaker 1: ran in a nineteen or four edition of Ladies Home Journal,

472
00:33:03,680 --> 00:33:08,160
Speaker 1: and it called Jello America's favorite dessert. And these ads

473
00:33:08,360 --> 00:33:12,720
Speaker 1: were incredibly successful. Uh, and sales shot up to two

474
00:33:12,840 --> 00:33:17,200
Speaker 1: hundred and fifty thousand dollars or about six million dollars

475
00:33:17,240 --> 00:33:20,160
Speaker 1: in today's money. Okay, this is like from this one

476
00:33:20,240 --> 00:33:23,160
Speaker 1: ad campaign, or that's what a lot of people attribute

477
00:33:23,240 --> 00:33:27,240
Speaker 1: attributed it to. Anyway. Um. Woodward wasn't done either, and

478
00:33:27,280 --> 00:33:31,320
Speaker 1: started printing Jello recipe books. UM. Immigrants arriving to Ellis

479
00:33:31,320 --> 00:33:35,680
Speaker 1: Island were sometimes handed Jello molds. The Jello Girl, played

480
00:33:35,720 --> 00:33:38,880
Speaker 1: by the daughter of ad legend Franklin King Um and

481
00:33:38,920 --> 00:33:41,840
Speaker 1: Franklin King worked for Woodward, was introduced in nineteen o

482
00:33:41,920 --> 00:33:46,960
Speaker 1: eight with the slogan you can't be a kid without it. Um.

483
00:33:47,000 --> 00:33:51,400
Speaker 1: Around this time, UH, they were expanding their product line

484
00:33:51,440 --> 00:33:58,000
Speaker 1: with flavors like cherry peach, chocolate and coffee. Coffee, Yeah,

485
00:33:58,200 --> 00:34:01,480
Speaker 1: only in certain markets. Oh of course, I won't fly

486
00:34:01,600 --> 00:34:08,040
Speaker 1: everywhere in a way. Charles Knox promoted his gelatine at

487
00:34:08,040 --> 00:34:10,799
Speaker 1: the nineteen o four World's Fair, and the next year

488
00:34:11,160 --> 00:34:14,240
Speaker 1: a Pennsylvania woman one third place in a cooking contest

489
00:34:14,239 --> 00:34:18,960
Speaker 1: sponsored by Knox for recipes she called perfection salad um,

490
00:34:18,960 --> 00:34:22,880
Speaker 1: which was quote an aspect filled with finely chopped cabbage, celery,

491
00:34:22,920 --> 00:34:24,719
Speaker 1: and red pepper. And I think we did talk about that,

492
00:34:24,760 --> 00:34:27,120
Speaker 1: and they ask, yeah, oh yeah, we did. Oh yeah.

493
00:34:27,840 --> 00:34:31,480
Speaker 1: In ninety two, James Beard wrote that this event quote

494
00:34:31,960 --> 00:34:35,600
Speaker 1: unleashed a demand for congealed salads that has grown alarmingly,

495
00:34:35,960 --> 00:34:40,080
Speaker 1: particularly in the suburb. I don't know why that cocks

496
00:34:40,120 --> 00:34:43,560
Speaker 1: me up so much. Um And that quote the jellied

497
00:34:43,600 --> 00:34:46,240
Speaker 1: salad does have its delights though, and it is without

498
00:34:46,320 --> 00:34:49,640
Speaker 1: question in American innovation. And yes, we are going to

499
00:34:49,680 --> 00:34:51,680
Speaker 1: talk about that more in a second. As you know,

500
00:34:51,880 --> 00:34:57,400
Speaker 1: we could not, we could not not, must we must? Yes. Uh.

501
00:34:57,440 --> 00:34:59,680
Speaker 1: In nineteen o four was a big year for jello

502
00:34:59,719 --> 00:35:01,719
Speaker 1: because it was also the year a book came out

503
00:35:02,120 --> 00:35:04,920
Speaker 1: calling for a bigger focus on calories and nutrients for

504
00:35:05,000 --> 00:35:08,400
Speaker 1: patients and places like hospitals as opposed to home cooked

505
00:35:08,400 --> 00:35:11,560
Speaker 1: meals often provided by nurses before then. And this this

506
00:35:11,680 --> 00:35:14,520
Speaker 1: work had a really big impact on that UM and

507
00:35:14,640 --> 00:35:17,720
Speaker 1: Jello did that the bill for a liquid diet as well,

508
00:35:18,239 --> 00:35:19,960
Speaker 1: and that this is part of the reason they became

509
00:35:20,040 --> 00:35:25,120
Speaker 1: a key prison food too. M yep uh. So thanks

510
00:35:25,160 --> 00:35:28,080
Speaker 1: to this marketing, Jello did become a household name, and

511
00:35:28,120 --> 00:35:31,799
Speaker 1: in the Genesee Food Company changed their name to the

512
00:35:32,000 --> 00:35:36,320
Speaker 1: Jello Company. Also that year, they hired a pre famous

513
00:35:36,360 --> 00:35:42,439
Speaker 1: Norman Rockwell to paint illustrations of Jello. As radio became

514
00:35:42,480 --> 00:35:45,000
Speaker 1: more popular and accessible, Jello was one of the first

515
00:35:45,000 --> 00:35:48,200
Speaker 1: companies to advertise on that platform, hiring Jack Benny for

516
00:35:48,239 --> 00:35:50,600
Speaker 1: one of their very first radio ads. This was also

517
00:35:50,640 --> 00:35:52,520
Speaker 1: something I didn't know what they were talking about, but

518
00:35:52,560 --> 00:35:54,800
Speaker 1: it seems like everyone else did. But it's a jingle,

519
00:35:54,960 --> 00:35:58,120
Speaker 1: the Jello jingle. Uh, but he did it, Jack Betty

520
00:35:58,200 --> 00:35:59,920
Speaker 1: did it. I'm sure you all know what what it is,

521
00:36:00,239 --> 00:36:04,080
Speaker 1: but I don't. Is it just the j E L

522
00:36:04,280 --> 00:36:07,640
Speaker 1: L O? I think so? Probably? Yeah, there you go,

523
00:36:09,560 --> 00:36:16,080
Speaker 1: very simple. During World War One, Jello sales were negatively

524
00:36:16,080 --> 00:36:19,319
Speaker 1: impacted by the rationing of sugar, but they shot up

525
00:36:19,320 --> 00:36:22,080
Speaker 1: again after the war, in part because jello products were

526
00:36:22,120 --> 00:36:26,960
Speaker 1: fairly cheap. When lime jello was introduced in the nineteen thirties,

527
00:36:27,200 --> 00:36:30,800
Speaker 1: the popularity of dishes like jellied salads only further increased.

528
00:36:30,880 --> 00:36:33,840
Speaker 1: I know, we talked about that in our episode two

529
00:36:34,360 --> 00:36:37,920
Speaker 1: Um the whole cookbooks were written about lime jello and

530
00:36:37,920 --> 00:36:40,799
Speaker 1: how to use it as a savory base for salads.

531
00:36:41,440 --> 00:36:45,239
Speaker 1: In six the company started offering instant chocolate pudding, a

532
00:36:45,280 --> 00:36:48,840
Speaker 1: powdered mixed made with milk, um and other flavors of pudding.

533
00:36:48,960 --> 00:36:53,200
Speaker 1: Soon followed after that. In two a Coca cola flavored

534
00:36:53,200 --> 00:36:56,520
Speaker 1: powder was briefly introduced because of the popularity of the

535
00:36:56,680 --> 00:37:03,280
Speaker 1: Southern Coca cola salad, a jelled salad made with coke.

536
00:37:03,719 --> 00:37:06,400
Speaker 1: But it didn't last long. Yeah, it was out by

537
00:37:06,400 --> 00:37:10,719
Speaker 1: the end of the year. I think. Yeah. Big year,

538
00:37:10,920 --> 00:37:15,960
Speaker 1: big year for Coca cola jello salads. Yep, the only year.

539
00:37:16,080 --> 00:37:20,720
Speaker 1: In fact, yes, the only year. Indeed. The Jello plant

540
00:37:20,719 --> 00:37:23,680
Speaker 1: and leeard closed in n six when production was taken

541
00:37:23,719 --> 00:37:27,720
Speaker 1: over by what is now Craft Foods. According to legend,

542
00:37:28,480 --> 00:37:32,080
Speaker 1: jello shots were invented in the fifties as a way

543
00:37:32,080 --> 00:37:35,520
Speaker 1: to shirk alcohol restrictions on an Army Base by singer

544
00:37:35,520 --> 00:37:38,640
Speaker 1: and songwriter Tom Larer, and I did not look further

545
00:37:38,719 --> 00:37:41,680
Speaker 1: than that. I think that could be a whole thing. Yeah,

546
00:37:41,880 --> 00:37:47,239
Speaker 1: but that is what these like brief search ideas. Okay, okay,

547
00:37:47,480 --> 00:37:52,200
Speaker 1: we're willing to accept that it is a legend that exists. Yes, yes, absolutely,

548
00:37:52,719 --> 00:37:56,520
Speaker 1: all right, so now let's let's get to the jelly salads.

549
00:37:56,600 --> 00:37:59,719
Speaker 1: Let's do it. Okay, here we here we go. Yes,

550
00:38:00,120 --> 00:38:04,759
Speaker 1: so excited. Um. As we've discussed in multiple episodes, the

551
00:38:04,880 --> 00:38:08,160
Speaker 1: jello salad was the prize of the American table from

552
00:38:08,160 --> 00:38:12,120
Speaker 1: the fifties two about the eighties, as was going downhill

553
00:38:12,160 --> 00:38:15,279
Speaker 1: by probably the seventies, but like, oh and you know

554
00:38:15,320 --> 00:38:17,480
Speaker 1: what it's like the thirties to the eighties, but I

555
00:38:17,960 --> 00:38:23,080
Speaker 1: think the fifties was It's real. Yeah, absolutely yes. And

556
00:38:23,120 --> 00:38:26,560
Speaker 1: these were both savory and sweet. Uh though, Yeah, they

557
00:38:26,560 --> 00:38:28,640
Speaker 1: were popular even before that, because we've been talking about

558
00:38:28,680 --> 00:38:31,520
Speaker 1: them throughout UM. And in the nineteen thirties, about one

559
00:38:31,560 --> 00:38:35,080
Speaker 1: third of most American recipe books UM were dedicated to

560
00:38:35,160 --> 00:38:37,440
Speaker 1: jelly salads, which blows my mind. And now I want

561
00:38:37,480 --> 00:38:40,719
Speaker 1: to get my hand on these recipe books. Oh yeah, no,

562
00:38:41,000 --> 00:38:45,280
Speaker 1: there I have at least one in my personal cookbook collection.

563
00:38:45,600 --> 00:38:51,920
Speaker 1: And they are glorious, um, terrifying and glorious. I love it.

564
00:38:52,200 --> 00:38:53,719
Speaker 1: I want to see it, Laura, and I want to

565
00:38:53,760 --> 00:38:56,440
Speaker 1: see it. I'll try to remember to bring one to

566
00:38:56,560 --> 00:39:00,879
Speaker 1: our next D and D game. Yes, now, that would

567
00:39:00,920 --> 00:39:03,759
Speaker 1: be a D and D meal. Oh no, we could

568
00:39:03,800 --> 00:39:07,840
Speaker 1: get one. He would be so mad at us. Okay,

569
00:39:07,960 --> 00:39:13,280
Speaker 1: all right, here we go. Well, this whole jelly salad idea,

570
00:39:13,400 --> 00:39:15,680
Speaker 1: it was sort of wrapped up in the realm of

571
00:39:15,719 --> 00:39:19,400
Speaker 1: domestic science, which was also called home economics, because gelatine

572
00:39:19,440 --> 00:39:22,880
Speaker 1: was typically viewed as difficult. Jello, though, was a relatively

573
00:39:22,960 --> 00:39:26,480
Speaker 1: cheap way to achieve the impression that you put a

574
00:39:26,520 --> 00:39:29,799
Speaker 1: lot of time and effort into something, and that you

575
00:39:29,840 --> 00:39:32,920
Speaker 1: were well off enough to afford a big enough refrigerator

576
00:39:33,360 --> 00:39:37,440
Speaker 1: for these jelly salads, um, and also the time to

577
00:39:37,680 --> 00:39:40,359
Speaker 1: make them. And to be clear, women did often put

578
00:39:40,360 --> 00:39:42,400
Speaker 1: a lot of effort into the presentation. That was like

579
00:39:42,440 --> 00:39:47,560
Speaker 1: the key. It was a really strange and interesting balancing

580
00:39:47,560 --> 00:39:50,799
Speaker 1: act of saving time and money but appearing like you

581
00:39:50,880 --> 00:39:57,040
Speaker 1: hadn't very interesting. Um. It was also seen as new

582
00:39:57,120 --> 00:40:01,319
Speaker 1: and sciency and visually pleasing. Yes, I know, but it

583
00:40:01,480 --> 00:40:06,160
Speaker 1: was seen like that yeah, yeah, even even the most

584
00:40:06,360 --> 00:40:09,880
Speaker 1: The the term that gained popularity popularity on the internet,

585
00:40:09,920 --> 00:40:12,799
Speaker 1: I think from a Facebook group perhaps is aspects with

586
00:40:12,920 --> 00:40:20,120
Speaker 1: threatening auras and threatening aura is definitely the correct terminology

587
00:40:20,360 --> 00:40:26,279
Speaker 1: for some of these molded salads. Yes, yes, I like

588
00:40:26,360 --> 00:40:28,520
Speaker 1: I said, I was horrifying my friend just sending her

589
00:40:28,560 --> 00:40:32,040
Speaker 1: picture after a picture, and my favorite are like the

590
00:40:32,360 --> 00:40:34,040
Speaker 1: mold that shaped like a fish and it has like

591
00:40:34,080 --> 00:40:38,600
Speaker 1: anchovies in it. Yeah, the one is like lamb ones. Yeah,

592
00:40:39,719 --> 00:40:42,799
Speaker 1: it is threatening, you're right. I yeah. One of the

593
00:40:42,840 --> 00:40:46,960
Speaker 1: recipes that I was just looking up called for boiling

594
00:40:47,080 --> 00:40:50,759
Speaker 1: lamb hearts and then slicing them thin as though you're

595
00:40:50,840 --> 00:40:55,240
Speaker 1: in the cell, and and then using them to line

596
00:40:55,360 --> 00:40:59,120
Speaker 1: a mold. This is from four. I was like, okay,

597
00:41:00,040 --> 00:41:05,960
Speaker 1: m hm, at any rate, please continue. Oh wow, No,

598
00:41:06,120 --> 00:41:07,960
Speaker 1: you've really put an image in my head, so I'm sorry.

599
00:41:08,080 --> 00:41:13,400
Speaker 1: Let me shake myself out of their second. Yes, also

600
00:41:13,480 --> 00:41:15,719
Speaker 1: they have really great names. They have really really yea

601
00:41:16,840 --> 00:41:22,000
Speaker 1: so again, Hi, we cannot recommend enough. Please look it up. Um.

602
00:41:22,040 --> 00:41:24,160
Speaker 1: It was also this dish was also viewed as a

603
00:41:24,200 --> 00:41:27,759
Speaker 1: cleaner option than a traditional salad, like it didn't mess

604
00:41:27,760 --> 00:41:30,160
Speaker 1: with the lines of your plate, like it didn't. I

605
00:41:30,200 --> 00:41:34,360
Speaker 1: don't know, it wasn't messy or that was the view anyway.

606
00:41:35,280 --> 00:41:38,720
Speaker 1: The company's advertising really leaned into it being a quote

607
00:41:38,760 --> 00:41:42,680
Speaker 1: pure product, like a clean products. And this was kind

608
00:41:42,719 --> 00:41:45,480
Speaker 1: of based on like the jungle and fears about what

609
00:41:45,480 --> 00:41:49,320
Speaker 1: was in people's food and all that stuff. Um. And

610
00:41:49,360 --> 00:41:53,120
Speaker 1: they were also seen as quite a feminine food. According

611
00:41:53,160 --> 00:41:55,960
Speaker 1: to a book by Knox, for example, it was a

612
00:41:56,080 --> 00:42:00,839
Speaker 1: dainty food for dainty people. Again, a lot of them

613
00:42:00,840 --> 00:42:06,360
Speaker 1: are terrifying. Yeah, I some dainty things are also terrifying,

614
00:42:06,400 --> 00:42:16,200
Speaker 1: though very true, Lauren Yes. During the nineteen sixties, Jellow

615
00:42:16,239 --> 00:42:20,400
Speaker 1: debut savory flavors like celery, mixed vegetable, and Italian salad,

616
00:42:21,040 --> 00:42:24,040
Speaker 1: but within a decade, flagging sales met the company stopped

617
00:42:24,080 --> 00:42:26,239
Speaker 1: selling those flavors. A lot of it had to do

618
00:42:26,320 --> 00:42:30,080
Speaker 1: with changing views around dieting and sugar. Jello salads were

619
00:42:30,080 --> 00:42:34,040
Speaker 1: replaced with salads of mixed screens. As women were entering

620
00:42:34,040 --> 00:42:36,960
Speaker 1: the workplace, Um, but we're also still largely responsible for

621
00:42:37,120 --> 00:42:41,279
Speaker 1: preparing meals, uh, they sought out newly available, more convenient

622
00:42:41,640 --> 00:42:46,680
Speaker 1: options like microwavable meals um and that that microwavable meals

623
00:42:46,680 --> 00:42:50,440
Speaker 1: had improved a lot by that point. Um. In response,

624
00:42:50,719 --> 00:42:54,720
Speaker 1: Jello leaned back into being a dessert and started offering

625
00:42:54,719 --> 00:42:58,040
Speaker 1: products like pudding and gelatine pops, and they hired Bill

626
00:42:58,160 --> 00:43:03,440
Speaker 1: Cosby as their spokesperson. Uh. Putting pops were specifically introduced

627
00:43:03,440 --> 00:43:07,200
Speaker 1: in ninety nine and gelatin pops after that, and they

628
00:43:07,239 --> 00:43:10,360
Speaker 1: were pretty popular for a few years. And this strategy

629
00:43:10,600 --> 00:43:15,920
Speaker 1: was successful, and it substantially boosted Jello sales. Cosby voiced

630
00:43:16,040 --> 00:43:18,239
Speaker 1: for the product for over thirty years and it just

631
00:43:18,239 --> 00:43:22,560
Speaker 1: won of the longest running celebrity endorsements of all time.

632
00:43:23,960 --> 00:43:27,480
Speaker 1: After his conviction in he became the first person ever

633
00:43:27,560 --> 00:43:30,360
Speaker 1: kicked out of the American Advertising Federation, and one of

634
00:43:30,400 --> 00:43:33,520
Speaker 1: the first meals he was served in prison included Jello

635
00:43:34,800 --> 00:43:42,759
Speaker 1: that makes me very happy. Yeah, I because throw that

636
00:43:42,800 --> 00:43:49,120
Speaker 1: whole man away. Yep. Also, anyone else who's been watching

637
00:43:49,120 --> 00:43:54,279
Speaker 1: The Boys, that one line made me laugh harder than

638
00:43:54,360 --> 00:43:57,200
Speaker 1: many other things in the history of laughing. Um. And

639
00:43:57,800 --> 00:44:00,319
Speaker 1: I don't think you've you've gotten there yet, So now

640
00:44:02,120 --> 00:44:10,040
Speaker 1: I did it. Yep. When I start something, I don't stop.

641
00:44:10,040 --> 00:44:17,960
Speaker 1: That's when I put off starting it. Anyway, Jella went

642
00:44:18,000 --> 00:44:21,160
Speaker 1: an opposite way. We'll say then The Boys because part

643
00:44:21,200 --> 00:44:23,520
Speaker 1: of this whole thing was a purposeful effort by the

644
00:44:23,560 --> 00:44:27,480
Speaker 1: company to market their products as family friendly UM and

645
00:44:27,520 --> 00:44:30,440
Speaker 1: pivot away from things like Jello's Shots and Jello Wrestling,

646
00:44:31,040 --> 00:44:33,440
Speaker 1: which came into existence in the nineteen eighties. And I

647
00:44:33,440 --> 00:44:35,480
Speaker 1: want to talk about on stuff I never told you

648
00:44:35,480 --> 00:44:39,120
Speaker 1: because I had never heard about it. Oh my goodness, now, yeah,

649
00:44:39,320 --> 00:44:43,719
Speaker 1: I never heard of it. Wow. Yeah, I know I'm

650
00:44:43,760 --> 00:44:48,200
Speaker 1: learning a lot in this Jello episode. Oh man, I'm like,

651
00:44:48,440 --> 00:44:55,880
Speaker 1: am I just really old? No? I feel like I

652
00:44:55,880 --> 00:44:58,920
Speaker 1: feel like there was a period during like the late

653
00:44:58,960 --> 00:45:02,720
Speaker 1: eighties early nine d's where you couldn't watch a pop

654
00:45:02,760 --> 00:45:06,680
Speaker 1: culture thing for teenagers that was taught that that that

655
00:45:06,840 --> 00:45:10,439
Speaker 1: didn't mention Jello wrestling like it was such a pervasive joke.

656
00:45:11,040 --> 00:45:17,799
Speaker 1: Really yeah, wow, Well I intend to learn more about it.

657
00:45:21,600 --> 00:45:26,480
Speaker 1: Cool cool, cool, Yeah, all right, Yeah, that's a different podcast.

658
00:45:26,640 --> 00:45:32,520
Speaker 1: That's a whole, different, whole different rabbit hole. Indeed. UM, oh,

659
00:45:32,560 --> 00:45:36,960
Speaker 1: speaking up, this is really interesting. Um. In nineteen seventy four,

660
00:45:37,040 --> 00:45:40,560
Speaker 1: a doctor Adrian Upton said about proving that an e

661
00:45:40,680 --> 00:45:43,600
Speaker 1: G shouldn't be the only method for determining if a

662
00:45:43,680 --> 00:45:47,279
Speaker 1: human is alive by attaching a green lime dome of

663
00:45:47,360 --> 00:45:51,839
Speaker 1: jello to an E G um and sure enough, just

664
00:45:51,920 --> 00:45:56,879
Speaker 1: like an awake human would, it's sent alpha waves, which

665
00:45:56,880 --> 00:45:59,400
Speaker 1: doesn't mean it doesn't mean that the jello was alive.

666
00:45:59,560 --> 00:46:02,640
Speaker 1: It me that E E G doesn't signal life, right,

667
00:46:02,840 --> 00:46:08,919
Speaker 1: But the headlines were hilarious about it, very funny. I approved, yes,

668
00:46:09,920 --> 00:46:14,279
Speaker 1: that you're jello is alive and it's coming. I well

669
00:46:14,320 --> 00:46:17,319
Speaker 1: there there was also um okayness, it wouldn't have been

670
00:46:17,320 --> 00:46:20,000
Speaker 1: in the seven Actually, I'm not sure when, Oh did

671
00:46:20,040 --> 00:46:24,440
Speaker 1: I did I note when jigglers entered the market. Well, okay,

672
00:46:24,520 --> 00:46:29,160
Speaker 1: there was this one marketing campaign for Jigglers. I think

673
00:46:29,200 --> 00:46:33,080
Speaker 1: for Jigglers that um that incorporated the phrase it's alive.

674
00:46:34,080 --> 00:46:38,000
Speaker 1: Oh and oh and I don't think I have a

675
00:46:38,080 --> 00:46:40,839
Speaker 1: note in in here about when jigglers hit the scene.

676
00:46:40,880 --> 00:46:42,720
Speaker 1: I think it was in like later in the seventies,

677
00:46:42,719 --> 00:46:45,120
Speaker 1: and I don't think that specific ad campaign happened until

678
00:46:45,120 --> 00:46:49,400
Speaker 1: the nineties. But again, I'm like going on completely whatever

679
00:46:49,600 --> 00:46:56,360
Speaker 1: is happening in my memories, which it's not. It's not reliable, um,

680
00:46:56,400 --> 00:46:59,440
Speaker 1: but anyway, I don't I definitely still have a version

681
00:46:59,520 --> 00:47:01,960
Speaker 1: of that j E L l oh. It's a live

682
00:47:02,560 --> 00:47:08,200
Speaker 1: like jingle in my head. I love it. I can't

683
00:47:08,200 --> 00:47:11,400
Speaker 1: remember my phone number all the time, but that that

684
00:47:11,640 --> 00:47:16,440
Speaker 1: is cemented, you don't have to worry about that um

685
00:47:16,480 --> 00:47:22,239
Speaker 1: at any rate. Okay. During the diet trends of like

686
00:47:22,320 --> 00:47:25,960
Speaker 1: the eighties through the early two thousand's, uh, Jello launched

687
00:47:26,000 --> 00:47:29,640
Speaker 1: sugar free and low fat versions of their mixes and

688
00:47:29,719 --> 00:47:33,040
Speaker 1: prepared products. And I had to put a note in

689
00:47:33,040 --> 00:47:36,200
Speaker 1: about this. Okay, do y'all remember Jello one, two three?

690
00:47:36,640 --> 00:47:40,480
Speaker 1: This was this. This was a single packet that like you,

691
00:47:40,480 --> 00:47:43,480
Speaker 1: you did, like whatever it's said on the package, and

692
00:47:43,520 --> 00:47:48,520
Speaker 1: it would separate out into three distinct layers, like like

693
00:47:48,560 --> 00:47:53,239
Speaker 1: a like a jelly layer, and like a slightly more

694
00:47:53,320 --> 00:48:00,000
Speaker 1: opaque layer, and then this layer of like foam on top. Well,

695
00:48:00,200 --> 00:48:02,839
Speaker 1: and I was obsessed with these when I was a kid.

696
00:48:03,920 --> 00:48:07,000
Speaker 1: This was like eight nine through six, and that was it.

697
00:48:07,320 --> 00:48:14,160
Speaker 1: That was me. But yeah, no, I I did not

698
00:48:14,280 --> 00:48:16,799
Speaker 1: remember them until I came across product photos and then

699
00:48:16,840 --> 00:48:21,480
Speaker 1: I was like, oh my goodness, m man, that one

700
00:48:21,640 --> 00:48:23,239
Speaker 1: escaped me. But I bet I would have liked it.

701
00:48:23,360 --> 00:48:27,600
Speaker 1: I liked that kind of stuff. Jello was famously featured

702
00:48:27,640 --> 00:48:31,319
Speaker 1: in the film Jurassic Park, and yes, I still can't

703
00:48:31,320 --> 00:48:33,080
Speaker 1: believe it came out in ninety three and not ninety four.

704
00:48:33,120 --> 00:48:34,600
Speaker 1: In My life is a lie because I said that

705
00:48:34,680 --> 00:48:36,880
Speaker 1: so confidently in the past episode. A lot of you

706
00:48:36,880 --> 00:48:40,440
Speaker 1: wrote in like, no, it wasn't three, but you did

707
00:48:40,440 --> 00:48:42,919
Speaker 1: it much more polite way than the voice. I just didn't,

708
00:48:45,160 --> 00:48:48,399
Speaker 1: which because I used that as a mark of my life.

709
00:48:48,400 --> 00:48:53,200
Speaker 1: That's when I moved Jurassic. My life was a lie.

710
00:48:54,480 --> 00:49:00,440
Speaker 1: At any rate by this point, yes, uh. By this

711
00:49:00,560 --> 00:49:04,320
Speaker 1: point Jello pops up popsicles were off the market. Um,

712
00:49:04,400 --> 00:49:07,719
Speaker 1: and by the early two thousands, Craft General gave up

713
00:49:07,880 --> 00:49:11,839
Speaker 1: on their quiescently frozen dessert line and licensed the Jello

714
00:49:11,960 --> 00:49:17,280
Speaker 1: name to competitor Popsicle, which, if you read the opinions

715
00:49:17,320 --> 00:49:20,759
Speaker 1: on the Internet, never did anything appropriate with the Jello

716
00:49:20,840 --> 00:49:24,800
Speaker 1: brand because jell O pops were terrific and Jello branded

717
00:49:24,800 --> 00:49:35,800
Speaker 1: popsicles are stupid. Got it? Okay? I do remember really

718
00:49:35,840 --> 00:49:40,480
Speaker 1: loving uh Jello pudding pops and also Jello Gelatin pops

719
00:49:40,520 --> 00:49:43,440
Speaker 1: when I was a kid. So at any rate, Um,

720
00:49:43,719 --> 00:49:48,160
Speaker 1: sparkling white grape flavor was introduced in to celebrate the

721
00:49:48,239 --> 00:49:54,000
Speaker 1: hundredth anniversary of Jello Ah and then a Utah State

722
00:49:54,000 --> 00:49:58,680
Speaker 1: representative introduced the Resolution Urging Jello Recognition in two thousand one,

723
00:49:59,080 --> 00:50:02,520
Speaker 1: pushing for Jello to be recognized as the state's official steck,

724
00:50:02,800 --> 00:50:06,320
Speaker 1: and the resolution passed, Uh pretty close to you, namously.

725
00:50:06,360 --> 00:50:09,600
Speaker 1: I believe in part because Jello is incredibly popular within

726
00:50:09,640 --> 00:50:13,239
Speaker 1: the Mormon community in Utah. UM sales figures from that

727
00:50:13,280 --> 00:50:16,520
Speaker 1: time indicated that Salt Lake City, Utah, was the largest

728
00:50:16,520 --> 00:50:19,920
Speaker 1: consumer of Jello, and when that city hosted the two

729
00:50:19,960 --> 00:50:23,960
Speaker 1: thousand two Winter Olympics, they offered a much prized green

730
00:50:24,200 --> 00:50:27,360
Speaker 1: Jello pen that quickly sold out and became something of

731
00:50:27,400 --> 00:50:30,600
Speaker 1: a collector's item. People are very determined to find them,

732
00:50:30,800 --> 00:50:36,240
Speaker 1: all right, cool. I love product pens and how how

733
00:50:36,360 --> 00:50:43,560
Speaker 1: very devoted people are to them. Uh. But meanwhile, Jello

734
00:50:43,640 --> 00:50:45,920
Speaker 1: sales have been in decline for the past couple of

735
00:50:45,920 --> 00:50:51,960
Speaker 1: decades UM. For example, from two thousand, sales declined about

736
00:50:52,000 --> 00:50:59,400
Speaker 1: like like almost across across the brand. Wow. Yeah, mm hmm. Well,

737
00:50:59,560 --> 00:51:01,719
Speaker 1: there's certain seen a lot of ups and downs, so

738
00:51:01,800 --> 00:51:05,280
Speaker 1: I believe Jello is not out for the count Yeah yeah.

739
00:51:06,200 --> 00:51:10,200
Speaker 1: And I think I think they were using the slogan

740
00:51:10,440 --> 00:51:14,839
Speaker 1: like America's most famous dessert starting in the early nine

741
00:51:17,680 --> 00:51:20,160
Speaker 1: and it has been a long time since then, so

742
00:51:21,480 --> 00:51:26,680
Speaker 1: m hmm. Well, listeners, we would love to hear if

743
00:51:26,719 --> 00:51:33,040
Speaker 1: you've got any recipes for oh my goodness pictures. Oh yes,

744
00:51:33,719 --> 00:51:36,160
Speaker 1: and also if we didn't talk about your favorite uh

745
00:51:37,040 --> 00:51:42,200
Speaker 1: media example of Jello being used. I love that as well. Yeah,

746
00:51:42,360 --> 00:51:45,400
Speaker 1: any any related story. As as you can tell, this

747
00:51:45,520 --> 00:51:48,640
Speaker 1: is a topic that we are excited about. It just

748
00:51:48,719 --> 00:51:51,200
Speaker 1: goes in so many different directions and all of them

749
00:51:51,239 --> 00:51:56,160
Speaker 1: are weird. All of them are weird, and that's our

750
00:51:56,239 --> 00:52:00,719
Speaker 1: brand pretty much. Ye. So yes, that's about what we

751
00:52:00,760 --> 00:52:03,279
Speaker 1: have to say about Jello for now, But we do

752
00:52:03,400 --> 00:52:05,360
Speaker 1: have some listener mail for you, and we are going

753
00:52:05,440 --> 00:52:06,799
Speaker 1: to get into that as soon as we get back

754
00:52:06,800 --> 00:52:08,719
Speaker 1: from a quick break. For a word from our sponsors,

755
00:52:17,719 --> 00:52:20,440
Speaker 1: and we're back. Thank you sponsor, Yes, thank you, and

756
00:52:20,440 --> 00:52:33,120
Speaker 1: we're back with the go. Yeah. I was going to

757
00:52:33,239 --> 00:52:34,840
Speaker 1: do in a Dell pund then I was like, we

758
00:52:34,880 --> 00:52:39,440
Speaker 1: can't do a deal. Oh no, we cannot, no, no way.

759
00:52:39,680 --> 00:52:41,919
Speaker 1: And then I was like, I could do the TikTok thing,

760
00:52:42,040 --> 00:52:44,839
Speaker 1: but Lauren already said she doesn't know what it is. Yeah,

761
00:52:44,920 --> 00:52:48,440
Speaker 1: zero percent, no no clue. Okay, but that would have

762
00:52:48,440 --> 00:52:50,160
Speaker 1: been hard to do anyway, Like even if you had

763
00:52:50,200 --> 00:52:52,920
Speaker 1: known what it is. All right, it's just it's like

764
00:52:52,960 --> 00:52:55,640
Speaker 1: a song on there. It's my money. Don't jiggle, jiggle.

765
00:52:55,680 --> 00:52:59,200
Speaker 1: We sound so old right now. But anyway, it's very popular.

766
00:52:59,600 --> 00:53:01,760
Speaker 1: It was very popular. I think it's out so already

767
00:53:01,800 --> 00:53:07,960
Speaker 1: behind the shrine. Alright, alright, sorry, cool, I hope you appreciated.

768
00:53:13,440 --> 00:53:17,600
Speaker 1: I'm okay with being old and lame. That's fine. We're

769
00:53:17,640 --> 00:53:24,040
Speaker 1: happy where we are. Yeah, you know, okay, Cecilia wrote,

770
00:53:24,400 --> 00:53:26,319
Speaker 1: I am in France now and go down to the

771
00:53:26,360 --> 00:53:29,759
Speaker 1: local shop to get a bag a most mornings. The

772
00:53:29,800 --> 00:53:32,520
Speaker 1: shop isn't open on Monday's. Um our little village used

773
00:53:32,520 --> 00:53:34,560
Speaker 1: to have a bakery, but it closed. Now we have

774
00:53:34,600 --> 00:53:37,680
Speaker 1: a d which means a truck brings fresh bread in

775
00:53:37,840 --> 00:53:40,799
Speaker 1: every morning. We actually think this bread taste better than

776
00:53:40,840 --> 00:53:43,759
Speaker 1: the bread we used to get from the bakery. The

777
00:53:43,800 --> 00:53:45,959
Speaker 1: two of us consume one bag at per day, which

778
00:53:45,960 --> 00:53:48,840
Speaker 1: corresponds exactly with what you said that the average Frenchman

779
00:53:48,920 --> 00:53:52,439
Speaker 1: eats half a bag at a day. I had thought

780
00:53:52,440 --> 00:53:54,600
Speaker 1: that the weight of a bag at was controlled by law,

781
00:53:54,760 --> 00:53:56,879
Speaker 1: but my reading this morning indicates that it can vary

782
00:53:56,920 --> 00:53:59,520
Speaker 1: between one and eight and two hundred fifty grams, but

783
00:53:59,600 --> 00:54:02,480
Speaker 1: must be within four grams of the posted weight. The

784
00:54:02,520 --> 00:54:05,439
Speaker 1: price is not controlled either, but there are so many

785
00:54:05,440 --> 00:54:08,160
Speaker 1: bakeries that if one baker charged too much, folks would

786
00:54:08,200 --> 00:54:12,040
Speaker 1: just go to another bakery. In French, the term baggett

787
00:54:12,080 --> 00:54:13,640
Speaker 1: refers to the shape and the weight of a loaf

788
00:54:13,680 --> 00:54:16,080
Speaker 1: of bread. You can buy a skinnier loaf that tastes

789
00:54:16,160 --> 00:54:19,560
Speaker 1: the same ways only one five grams. This would be

790
00:54:19,560 --> 00:54:22,360
Speaker 1: a feast cell in most parts of France, or a

791
00:54:22,400 --> 00:54:26,600
Speaker 1: fatter loaf four hundred grams called flute. So this would

792
00:54:26,600 --> 00:54:30,200
Speaker 1: be why the world record baguette was not made in France,

793
00:54:30,280 --> 00:54:33,400
Speaker 1: and France that is no longer a bagat. As I

794
00:54:33,440 --> 00:54:36,360
Speaker 1: alluded to, the taste ferries from baker to baker. If

795
00:54:36,400 --> 00:54:39,240
Speaker 1: Annie doesn't get excited about baggetts, it's because she hasn't

796
00:54:39,320 --> 00:54:42,680
Speaker 1: had a good one. I try to restrict my carbs

797
00:54:42,719 --> 00:54:45,120
Speaker 1: when at home, but I just can't resist the baggats

798
00:54:45,160 --> 00:54:49,600
Speaker 1: we get here. I always buy baguette. These call slightly

799
00:54:49,680 --> 00:54:52,439
Speaker 1: more one point to five euros or about one dollar

800
00:54:52,480 --> 00:54:55,040
Speaker 1: and thirty cents than a regular baggett, but they are

801
00:54:55,040 --> 00:54:57,439
Speaker 1: made in a more traditional way. The time the dough

802
00:54:57,560 --> 00:55:01,080
Speaker 1: rises is longer, and the baggatton cannot include any additives

803
00:55:01,160 --> 00:55:04,160
Speaker 1: or be frozen at any time during its production. These

804
00:55:04,160 --> 00:55:07,680
Speaker 1: regulations obviously apply only to commercial bakers in France. The

805
00:55:07,719 --> 00:55:10,239
Speaker 1: taste and texture of the baguette to Decian is in

806
00:55:10,280 --> 00:55:13,359
Speaker 1: our opinion, much better than an ordinary baguette and worth

807
00:55:13,400 --> 00:55:16,279
Speaker 1: a few extra sense. French bread may be made from

808
00:55:16,320 --> 00:55:19,080
Speaker 1: various types of flour and include hold grains. Again, the

809
00:55:19,200 --> 00:55:21,879
Speaker 1: term baguette refers to the shape and weight of the loaf,

810
00:55:22,120 --> 00:55:25,319
Speaker 1: not the ingredients. I thought I would see what the

811
00:55:25,360 --> 00:55:28,080
Speaker 1: French sites say about the origin of the long, skinny shape,

812
00:55:28,080 --> 00:55:30,439
Speaker 1: but they mostly mentioned the stories you told and say

813
00:55:30,480 --> 00:55:32,719
Speaker 1: that it was probably not Napoleon. They really don't know

814
00:55:32,760 --> 00:55:35,440
Speaker 1: the origin of the shape. I might mention one more

815
00:55:35,480 --> 00:55:38,399
Speaker 1: trivial thing. If I asked for Wum baguettes, I will

816
00:55:38,440 --> 00:55:41,080
Speaker 1: get an ordinary baguette with no rapper and carry it

817
00:55:41,160 --> 00:55:43,400
Speaker 1: home in my bare hand. But when I buy um

818
00:55:43,440 --> 00:55:45,840
Speaker 1: baguette to Dellen, she puts it in a paper bag

819
00:55:45,880 --> 00:55:48,120
Speaker 1: that is slightly shorter than the loaf. I don't know

820
00:55:48,120 --> 00:55:51,360
Speaker 1: why this is your podcast always put a smile on

821
00:55:51,400 --> 00:55:54,600
Speaker 1: my face, and I always learned something from them. Oh,

822
00:55:54,680 --> 00:55:57,719
Speaker 1: thank you, and we always learned something from from you

823
00:55:57,880 --> 00:56:02,440
Speaker 1: Cecilia to you other listeners. Um, that's fascinating. I love

824
00:56:02,719 --> 00:56:06,239
Speaker 1: that makes sense about the world record now yeah, yeah,

825
00:56:06,280 --> 00:56:08,160
Speaker 1: there's Yeah. France is like, well that's not a heck

826
00:56:08,160 --> 00:56:12,640
Speaker 1: and bagett anymore, so take the world record, I guess, yeah,

827
00:56:13,440 --> 00:56:19,400
Speaker 1: very side. I suspect like, oh no, all of that.

828
00:56:19,480 --> 00:56:22,799
Speaker 1: If I had, if I had like walking distance access

829
00:56:22,840 --> 00:56:27,880
Speaker 1: to fresh baked baggette every morning, that is also what

830
00:56:28,000 --> 00:56:31,920
Speaker 1: I would eat every morning. That Yeah, I mean it

831
00:56:32,040 --> 00:56:36,880
Speaker 1: sounds lovely. Yeah, sounds really lovely. And clearly I just

832
00:56:36,920 --> 00:56:41,480
Speaker 1: need to try more baggetts. Yeah, clearly. Clearly. Also, I

833
00:56:41,480 --> 00:56:43,520
Speaker 1: would assume that the inclusion of the paper bag is

834
00:56:43,560 --> 00:56:45,560
Speaker 1: because you are paying the extra couple of cents, and

835
00:56:45,600 --> 00:56:47,759
Speaker 1: so it's kind of like, oh, well throw it in there.

836
00:56:48,320 --> 00:56:50,760
Speaker 1: I had noticed that too. I haven't had enough baggets

837
00:56:50,800 --> 00:56:53,319
Speaker 1: to like pick up on win or why, but I

838
00:56:53,320 --> 00:56:56,040
Speaker 1: have noticed like sometimes they don't put it in anything.

839
00:56:56,080 --> 00:56:58,239
Speaker 1: They just hand it to you another time, like here

840
00:56:58,239 --> 00:57:00,920
Speaker 1: you go, here's your baget. Yeah, for one, here it is.

841
00:57:05,080 --> 00:57:06,719
Speaker 1: They're like, oh, it's not gonna last long enough for

842
00:57:06,760 --> 00:57:09,960
Speaker 1: you to need a bag. I'm trying to remember to

843
00:57:10,120 --> 00:57:14,040
Speaker 1: least bakery. We have a Korean Korean. We have a

844
00:57:14,120 --> 00:57:19,120
Speaker 1: Vietnamese bakery in Atlanta where they give up they sell bagheads. Yeah,

845
00:57:19,440 --> 00:57:20,920
Speaker 1: I can't remember if they put them in a background.

846
00:57:21,000 --> 00:57:22,960
Speaker 1: I think they're just kind of hand them to you.

847
00:57:23,640 --> 00:57:26,360
Speaker 1: Oh I don't remember either right now. How strange it's been.

848
00:57:26,440 --> 00:57:29,120
Speaker 1: It's been a while since I've just gone and gotten

849
00:57:29,320 --> 00:57:35,080
Speaker 1: bread that wasn't already made into a botton me or something. Um.

850
00:57:35,160 --> 00:57:37,640
Speaker 1: Oh man, it was like day old kind of stale ones.

851
00:57:37,720 --> 00:57:41,640
Speaker 1: So good? Any right, alright, alright, um, Paul wrote your

852
00:57:41,720 --> 00:57:44,640
Speaker 1: recent episode about sardines brought back fond memories of me

853
00:57:44,680 --> 00:57:46,960
Speaker 1: and my dad. I grew up in the late nineteen

854
00:57:47,000 --> 00:57:50,240
Speaker 1: fifties and early sixties. On Saturdays, my dad and I

855
00:57:50,360 --> 00:57:52,520
Speaker 1: hung out because my mom worked on that day, but

856
00:57:52,680 --> 00:57:54,959
Speaker 1: sometimes we would have a picnic lunch on our back porch.

857
00:57:55,320 --> 00:57:59,560
Speaker 1: Our lunch menu consisted of saltines, can sardines, cheddar cheese, slices,

858
00:57:59,680 --> 00:58:02,920
Speaker 1: sweet gherkins, um, and if we needed a vegetable, a

859
00:58:03,000 --> 00:58:06,880
Speaker 1: cold can of pork's beans. Two pals hanging out. What fun.

860
00:58:08,520 --> 00:58:11,880
Speaker 1: I love that. I love that so much. Oh that

861
00:58:12,000 --> 00:58:19,680
Speaker 1: sounds so delightful, man. Yeah, yeah, just like a salty, delicious,

862
00:58:19,680 --> 00:58:23,920
Speaker 1: refreshing meal. Right. Yeah, I love how many people a

863
00:58:23,960 --> 00:58:25,760
Speaker 1: lot of you have written in about sardines and that

864
00:58:25,760 --> 00:58:30,200
Speaker 1: makes us very happy. Yes, yes, yeah, because I I

865
00:58:30,280 --> 00:58:33,680
Speaker 1: don't know, I feel like it can be I know

866
00:58:33,760 --> 00:58:35,960
Speaker 1: so many humans who like either like don't like fish

867
00:58:36,040 --> 00:58:39,080
Speaker 1: or don't like strong fish flavors, or who like have

868
00:58:39,200 --> 00:58:45,440
Speaker 1: a kind of personal reticence to try like different canned products. Um,

869
00:58:45,560 --> 00:58:47,840
Speaker 1: and so right, all the love for it is very

870
00:58:47,880 --> 00:58:51,880
Speaker 1: much appreciated. It is, it is, um. So thank you

871
00:58:51,920 --> 00:58:54,680
Speaker 1: to both of these listeners for writing in. If you

872
00:58:54,720 --> 00:58:57,040
Speaker 1: would like to write to us, you can. Our email

873
00:58:57,080 --> 00:59:00,760
Speaker 1: is hello at saborpod dot com. We're also on social media.

874
00:59:00,840 --> 00:59:04,040
Speaker 1: You can find us on Twitter, Facebook, and Instagram at

875
00:59:04,200 --> 00:59:06,040
Speaker 1: saver pod and we do hope to hear from you.

876
00:59:06,560 --> 00:59:09,200
Speaker 1: Savor is production of I Heart Radio. For more podcasts

877
00:59:09,200 --> 00:59:10,960
Speaker 1: from my Heart Radio, you can visit the I Heart

878
00:59:11,000 --> 00:59:13,840
Speaker 1: Radio app, Apple Podcasts, or wherever you listen to your

879
00:59:13,840 --> 00:59:17,040
Speaker 1: favorite shows. Thanks as always to our super producers Dylan

880
00:59:17,080 --> 00:59:19,520
Speaker 1: Fagan and Andrew Howard. Thanks to you for listening, and

881
00:59:19,560 --> 00:59:29,560
Speaker 1: we hope that lots more good things are coming your way.