1 00:00:09,280 --> 00:00:11,480 Speaker 1: Hello, and welcome to Savor production of iHeartRadio. 2 00:00:11,560 --> 00:00:14,360 Speaker 2: I'm Annie and I'm Lauren Vogelbaum, and today we have 3 00:00:14,400 --> 00:00:16,840 Speaker 2: an episode for you about European quail. 4 00:00:18,360 --> 00:00:24,079 Speaker 1: Indeed we do. I guess, my goodness do we Was 5 00:00:24,120 --> 00:00:26,440 Speaker 1: there any particular reason this was on your mind, Lauren? 6 00:00:26,720 --> 00:00:29,880 Speaker 2: You know, quail has kind of been on the list 7 00:00:30,000 --> 00:00:32,640 Speaker 2: for a while. I kept looking at it and going like, 8 00:00:32,720 --> 00:00:35,240 Speaker 2: this is too complicated and I don't feel like figuring 9 00:00:35,240 --> 00:00:39,560 Speaker 2: it out. But again, the past year or so has 10 00:00:39,640 --> 00:00:42,120 Speaker 2: just been a time when I'm like, I guess we should. 11 00:00:42,159 --> 00:00:47,680 Speaker 2: I guess I should challenge ourselves. I guess let's do 12 00:00:47,760 --> 00:00:50,559 Speaker 2: some weird stuff. And here we are. 13 00:00:53,080 --> 00:00:56,600 Speaker 1: Here we are. And this definitely was one of those 14 00:00:56,640 --> 00:01:00,000 Speaker 1: things where when I was researching it, I had moments 15 00:01:00,040 --> 00:01:02,800 Speaker 1: where I thought, this is my job. 16 00:01:03,200 --> 00:01:04,800 Speaker 2: Uh huh, Yeah, I'm. 17 00:01:04,680 --> 00:01:15,479 Speaker 1: Learning about quail reproductive habits for a food show. Yep. Yeah. 18 00:01:15,600 --> 00:01:21,000 Speaker 2: Also, apologies, mostly just to you, Annie, I probably should 19 00:01:21,000 --> 00:01:24,840 Speaker 2: have started our quail adventures with the Japanese quails. That's 20 00:01:24,880 --> 00:01:25,920 Speaker 2: my bad. I'm sorry. 21 00:01:27,440 --> 00:01:30,679 Speaker 1: Oh yeah, I mean, no worries. I think I have 22 00:01:30,840 --> 00:01:34,959 Speaker 1: learned a lot through this. So when we come back 23 00:01:35,000 --> 00:01:36,120 Speaker 1: to the Japanese question. 24 00:01:36,200 --> 00:01:38,479 Speaker 2: Oh, it's going to be smooth heck and sailing. Oh 25 00:01:38,520 --> 00:01:40,880 Speaker 2: my goodness, it's going to be. It's going to be 26 00:01:41,520 --> 00:01:44,559 Speaker 2: quail shaped clouds the whole way. It's going to be lovely. 27 00:01:45,560 --> 00:01:51,360 Speaker 1: Indeed. Indeed, so that's it, you know, future us we're 28 00:01:51,400 --> 00:01:53,960 Speaker 1: going to have it easier. Yeah, when we get to 29 00:01:54,000 --> 00:01:58,720 Speaker 1: that topic. I believe I've told the story before. My 30 00:01:58,840 --> 00:02:04,440 Speaker 1: grandfather was a big game bird hunter and he did 31 00:02:04,640 --> 00:02:09,320 Speaker 1: hunt quail. I cannot tell you if it was European quail, 32 00:02:11,040 --> 00:02:14,560 Speaker 1: but he one time he brought some home that he 33 00:02:14,600 --> 00:02:16,160 Speaker 1: had hunted, and he cooked it for us, and it 34 00:02:16,200 --> 00:02:18,520 Speaker 1: was really good. I remember thinking as a kid that 35 00:02:18,600 --> 00:02:24,840 Speaker 1: it was really small and kind of hard to eat. Yeah, 36 00:02:24,919 --> 00:02:27,800 Speaker 1: and that I think there were still like bebies in it. 37 00:02:28,400 --> 00:02:30,960 Speaker 2: Okay, yeah that occurs sometimes, sure. 38 00:02:31,560 --> 00:02:34,320 Speaker 1: But yeah, I liked it. I just remember thinking as 39 00:02:34,360 --> 00:02:37,320 Speaker 1: a kid, like, this is kind of tricky to. 40 00:02:37,240 --> 00:02:42,680 Speaker 2: It certainly can be, Yeah, I think that my I 41 00:02:42,720 --> 00:02:45,320 Speaker 2: think my only experiences with quail have been at like 42 00:02:45,480 --> 00:02:51,600 Speaker 2: pretty high end restaurants like Bacchanalia, which is this long 43 00:02:51,960 --> 00:02:58,000 Speaker 2: running Atlanta institution of like novelle cuisine, very very nice, 44 00:02:59,200 --> 00:03:02,240 Speaker 2: very much the kind of place that serves you like 45 00:03:02,280 --> 00:03:05,440 Speaker 2: a quarter of a quail for a course, with like 46 00:03:05,520 --> 00:03:07,920 Speaker 2: the drizzle of the sauce and like a nice vegetable. 47 00:03:08,000 --> 00:03:10,440 Speaker 2: But you know, you're kind of like, oh wow, I 48 00:03:10,520 --> 00:03:12,680 Speaker 2: might be hungry when I leave here. All the food 49 00:03:12,760 --> 00:03:14,880 Speaker 2: is amazing, I might be hungry later. 50 00:03:17,040 --> 00:03:20,120 Speaker 1: Yes, yes, I think I probably had quail at a 51 00:03:20,200 --> 00:03:25,239 Speaker 1: nice restaurant as well. But I suppose this does bring 52 00:03:25,320 --> 00:03:33,200 Speaker 1: us to our question. Sure, European quail, what is it? 53 00:03:34,080 --> 00:03:38,000 Speaker 2: Well? European quail, also known as common quail, are type 54 00:03:38,000 --> 00:03:41,320 Speaker 2: of game bird that is also sometimes farm raised and 55 00:03:41,440 --> 00:03:45,720 Speaker 2: is used for both meat and eggs. They're small birds, 56 00:03:45,800 --> 00:03:49,840 Speaker 2: as it wasn't just Annie's imagination, like smaller than your 57 00:03:49,880 --> 00:03:55,240 Speaker 2: average pigeon, So a whole plucked common quail might only 58 00:03:55,280 --> 00:03:58,600 Speaker 2: weigh like four ounces. That's about one hundred and fifteen grams, 59 00:03:59,120 --> 00:04:03,160 Speaker 2: just to give you a concept scale. They're cooked anyway 60 00:04:03,160 --> 00:04:05,960 Speaker 2: that you like poultry, though, you know, roasted, grilled, braised. 61 00:04:06,400 --> 00:04:09,000 Speaker 2: Their meat is on the dark and gamey side, like 62 00:04:09,040 --> 00:04:12,800 Speaker 2: a little bit rich of very tender. Because they're so small, 63 00:04:12,840 --> 00:04:16,719 Speaker 2: they're sometimes prepared and served whole with the expectation that 64 00:04:17,040 --> 00:04:19,479 Speaker 2: you might eat some of the bones, which do cook 65 00:04:19,560 --> 00:04:21,839 Speaker 2: up soft enough to eat, though they can also be 66 00:04:21,880 --> 00:04:24,520 Speaker 2: served at least partially deboned, like usually like the ribs 67 00:04:24,520 --> 00:04:27,760 Speaker 2: and stuff taken out. The eggs are also small, no 68 00:04:28,080 --> 00:04:30,960 Speaker 2: surprise there really o. They're about an inch ish long, 69 00:04:31,480 --> 00:04:34,320 Speaker 2: like four centimeters or so, and often have brown and 70 00:04:34,320 --> 00:04:37,640 Speaker 2: white speckled shells. They've got a high yolk content, so 71 00:04:37,680 --> 00:04:40,200 Speaker 2: they tend to read it's pretty rich. They can be 72 00:04:40,200 --> 00:04:43,360 Speaker 2: eaten raw or cooked anyway that you like eating eggs, 73 00:04:43,560 --> 00:04:46,120 Speaker 2: though since they are right like only like a tablespoon 74 00:04:46,200 --> 00:04:48,320 Speaker 2: or so of liquid, they're often used for dishes where 75 00:04:48,800 --> 00:04:50,960 Speaker 2: volume doesn't really matter. You know, you're going for like 76 00:04:51,040 --> 00:04:53,840 Speaker 2: quality over quantity, like a nice or dirve or other 77 00:04:53,920 --> 00:04:59,120 Speaker 2: small bite. Eating eating quail meat or quail eggs kind 78 00:04:59,120 --> 00:05:02,320 Speaker 2: of feels like you're eating doll food or like you 79 00:05:02,360 --> 00:05:08,840 Speaker 2: are a giant. Yes, because because quail is so preciously 80 00:05:08,920 --> 00:05:15,080 Speaker 2: small and like just a little richer or in the 81 00:05:15,080 --> 00:05:18,000 Speaker 2: case of the meat, more like flavorful and tender than 82 00:05:18,040 --> 00:05:20,359 Speaker 2: other poultry. It just feels really special. 83 00:05:22,920 --> 00:05:26,920 Speaker 1: It does it does? I have to say I hadn't. 84 00:05:27,279 --> 00:05:30,640 Speaker 1: The quail egg craving was one I was not expecting 85 00:05:30,680 --> 00:05:33,000 Speaker 1: out of this episode, and I was like, when was 86 00:05:33,040 --> 00:05:34,840 Speaker 1: the last time I had a quail egg? Oh? 87 00:05:34,920 --> 00:05:40,279 Speaker 2: My goodness, I'm not even sure mm hmm anyway, okay. 88 00:05:40,760 --> 00:05:47,599 Speaker 2: Taxonomical names Katernix Varietykaternix the The European quail is in 89 00:05:47,880 --> 00:05:53,000 Speaker 2: the pheasant family. They are again little buddies compared to 90 00:05:53,040 --> 00:05:55,080 Speaker 2: a lot of other birds that we commonly eat, with 91 00:05:55,200 --> 00:05:59,240 Speaker 2: a length from beak to tail of up to around 92 00:05:59,360 --> 00:06:02,159 Speaker 2: seven inches and a wing span of up to around 93 00:06:02,240 --> 00:06:06,480 Speaker 2: fourteen inches that's like seventeen by thirty four centimeters. They 94 00:06:06,560 --> 00:06:08,920 Speaker 2: might weigh a whole third of a pound, like one 95 00:06:09,000 --> 00:06:12,560 Speaker 2: hundred and fifty grams. They're pretty cute, like they've got 96 00:06:12,600 --> 00:06:15,280 Speaker 2: like a round little body and like a short short tail, 97 00:06:15,360 --> 00:06:17,400 Speaker 2: so they've got like a kind of cute little rounded butt, 98 00:06:18,160 --> 00:06:20,520 Speaker 2: a neck that can stretch out, but they often keep 99 00:06:20,640 --> 00:06:24,880 Speaker 2: tucked in like a little beak. Their coloration is stippled 100 00:06:24,920 --> 00:06:27,960 Speaker 2: and striped cream to tan to brown to black to 101 00:06:28,040 --> 00:06:31,000 Speaker 2: blend in with grasslands, which is where they like living. 102 00:06:31,600 --> 00:06:36,360 Speaker 2: Male birds have a black throat. I think they kind 103 00:06:36,360 --> 00:06:38,200 Speaker 2: of they kind of remind me of like a fluffy 104 00:06:38,200 --> 00:06:43,800 Speaker 2: little Jurassic Park velociraptor with long pointed wings instead. Grassy claws. 105 00:06:45,279 --> 00:06:46,640 Speaker 1: Yeah, I can see it. 106 00:06:46,960 --> 00:06:53,440 Speaker 2: Yeah. European quail are ground dwelling birds, preferring environments with 107 00:06:53,480 --> 00:06:56,479 Speaker 2: a lot of like tall grassy cover where they can 108 00:06:56,560 --> 00:07:00,440 Speaker 2: go about their quail business uninterrupted. Their quail business being 109 00:07:00,520 --> 00:07:04,440 Speaker 2: like building nests, keeping eggs, hunting for insects, and foraging 110 00:07:04,839 --> 00:07:08,640 Speaker 2: for seeds. They're known for being heard but not seen 111 00:07:09,279 --> 00:07:12,440 Speaker 2: because they're pretty good at hiding, but also fairly talkative, 112 00:07:12,600 --> 00:07:16,840 Speaker 2: apparently especially during like mating season. They've got this distinctive 113 00:07:17,360 --> 00:07:22,560 Speaker 2: three chirp call, which which I've seen alliterated as wet 114 00:07:22,600 --> 00:07:28,840 Speaker 2: my lips and yes. In warm months, they will build 115 00:07:28,880 --> 00:07:31,920 Speaker 2: a nest amongst the groundcover and lay some eight to 116 00:07:31,960 --> 00:07:34,680 Speaker 2: thirteen eggs and a go. The malebirds don't stick around 117 00:07:35,240 --> 00:07:38,000 Speaker 2: once hatched, the chicks can move around and feed themselves 118 00:07:38,080 --> 00:07:40,280 Speaker 2: pretty much right away, though they will stick close to 119 00:07:40,320 --> 00:07:43,360 Speaker 2: their mom for like a couple months. They reach sexual 120 00:07:43,400 --> 00:07:46,640 Speaker 2: maturity within a few months, and wild quails will reproduce 121 00:07:46,720 --> 00:07:49,480 Speaker 2: at least two or three times a year, so they 122 00:07:49,480 --> 00:07:52,840 Speaker 2: are prolific birds. They can live for up to five 123 00:07:52,920 --> 00:07:55,560 Speaker 2: years or so, but their life expectancy is usually shorter 124 00:07:55,760 --> 00:08:00,560 Speaker 2: due to human hunting and other predation. They are mytory 125 00:08:00,840 --> 00:08:04,440 Speaker 2: and can move all the way from like Norway in 126 00:08:04,520 --> 00:08:08,360 Speaker 2: the spring to like southern parts of India and Africa 127 00:08:08,400 --> 00:08:12,560 Speaker 2: in the winter, or more rarely might migrate from like 128 00:08:12,680 --> 00:08:16,800 Speaker 2: more temperate parts of Africa to the equatorial parts. There 129 00:08:16,840 --> 00:08:19,920 Speaker 2: are a few mild climates, like southern Spain to northern 130 00:08:19,960 --> 00:08:22,560 Speaker 2: Morocco where you can find them all year long, and 131 00:08:22,600 --> 00:08:25,720 Speaker 2: some quails will travel less than others. Depends on the quail. 132 00:08:25,760 --> 00:08:27,320 Speaker 2: It's you know, like whatever they want to get up to. 133 00:08:27,920 --> 00:08:31,600 Speaker 2: Their native breeding range is huge. It's basically all of 134 00:08:31,640 --> 00:08:37,199 Speaker 2: Europe way into Central Asia like Mongolia. Fun with terminology, 135 00:08:37,240 --> 00:08:40,600 Speaker 2: there are a number of other genera of birds called quail, 136 00:08:41,360 --> 00:08:45,200 Speaker 2: and also the European quail has four extant cousins in 137 00:08:45,280 --> 00:08:48,960 Speaker 2: the same species, you know, like with distinct genetic makeups 138 00:08:49,000 --> 00:08:53,600 Speaker 2: and territories, but still close enough to interbreed. Most quail 139 00:08:54,000 --> 00:08:58,120 Speaker 2: farmed for meat and eggs in most places is one 140 00:08:58,160 --> 00:09:03,400 Speaker 2: of those cousins, the Japanese quail, because it has been 141 00:09:03,480 --> 00:09:08,880 Speaker 2: really successfully domesticated. But it depends. It's a big world 142 00:09:08,920 --> 00:09:12,600 Speaker 2: and people get up to all kinds of things. Also, 143 00:09:12,920 --> 00:09:16,079 Speaker 2: I want to note here that people at least historically 144 00:09:16,160 --> 00:09:21,319 Speaker 2: have really enjoyed arguing about whether these subspecies within Katurnis 145 00:09:21,559 --> 00:09:27,239 Speaker 2: are actually separate species. But I'm neither a biologist nor taxonomist, 146 00:09:27,320 --> 00:09:31,120 Speaker 2: so here we are. Yeah, I kind of just wanted 147 00:09:31,120 --> 00:09:33,560 Speaker 2: to say Katurnics three times in a row above, so 148 00:09:33,679 --> 00:09:38,960 Speaker 2: I got to do that, So I'm happy anyway. In 149 00:09:39,040 --> 00:09:43,439 Speaker 2: a few countries along like Southern Europe, European quail are farmed, 150 00:09:43,960 --> 00:09:47,920 Speaker 2: not directly for meat processing or for egg collection, but 151 00:09:48,280 --> 00:09:51,800 Speaker 2: for sale to hunting preserves a little bit more on 152 00:09:51,840 --> 00:09:56,120 Speaker 2: that later on, but yeah, I'm you know, they're birds. 153 00:09:56,800 --> 00:09:59,520 Speaker 2: You can cook and eat them anyway that you would 154 00:09:59,720 --> 00:10:07,440 Speaker 2: other poultry, except for probably less time because they're they're little. Yeah. 155 00:10:07,960 --> 00:10:11,160 Speaker 2: As said above, quail eggs do have more yolk than white, 156 00:10:11,200 --> 00:10:15,320 Speaker 2: so they taste and feel richer than chicken eggs. Otherwise, like, 157 00:10:15,679 --> 00:10:18,679 Speaker 2: specific flavors of both the eggs and the quail might 158 00:10:18,720 --> 00:10:21,199 Speaker 2: depend on what the birds have been eating, but they 159 00:10:21,280 --> 00:10:26,160 Speaker 2: taste pretty similar to chicken ish. Especially the eggs taste 160 00:10:26,200 --> 00:10:28,520 Speaker 2: pretty much like chicken eggs. I did want to mention 161 00:10:28,600 --> 00:10:32,080 Speaker 2: the specialty kitchen device of the episode, which I think 162 00:10:32,160 --> 00:10:35,840 Speaker 2: is a first time feature, but I'm kind of excited 163 00:10:35,840 --> 00:10:37,840 Speaker 2: about about it. Because I don't know about y'all, but 164 00:10:37,920 --> 00:10:41,720 Speaker 2: I am really fascinated by stuff that you could buy 165 00:10:41,760 --> 00:10:46,960 Speaker 2: to put in your kitchen that is extremely specific. Back 166 00:10:47,000 --> 00:10:49,240 Speaker 2: on good Eats, Alton Brown used to talk about really 167 00:10:49,280 --> 00:10:51,840 Speaker 2: disliking those. I'm on the other end. I'm the more 168 00:10:51,920 --> 00:10:55,200 Speaker 2: is more kind of person, and I'm like, yeah, sure, 169 00:10:55,240 --> 00:10:58,320 Speaker 2: I have a finite amount of space. But do I want, 170 00:10:58,559 --> 00:11:03,480 Speaker 2: for example, a quaal egg scissor? Of course I do. 171 00:11:03,480 --> 00:11:05,839 Speaker 2: Do I ever anticipate having quail eggs in my house? 172 00:11:06,000 --> 00:11:13,839 Speaker 1: No, but you're ready. You're ready if the occasion comes up. 173 00:11:14,600 --> 00:11:17,400 Speaker 2: And look, the thing is is the quail egg shells 174 00:11:17,640 --> 00:11:20,800 Speaker 2: are either can can be like either harder or more 175 00:11:20,800 --> 00:11:24,800 Speaker 2: delicate than expected. So either way you're more likely to 176 00:11:24,920 --> 00:11:27,280 Speaker 2: smash them then crack them open if you treat them 177 00:11:27,280 --> 00:11:29,360 Speaker 2: like a chicken egg. So you really need some qual 178 00:11:29,360 --> 00:11:33,640 Speaker 2: egg scissors. It's just logical, This is what I'm saying. 179 00:11:37,840 --> 00:11:41,240 Speaker 1: I'm on board, Lauren. Yeah, do you have some? No 180 00:11:41,440 --> 00:11:41,880 Speaker 1: to get some? 181 00:11:42,080 --> 00:11:43,640 Speaker 2: I only learned about them like today. 182 00:11:44,520 --> 00:11:50,520 Speaker 1: Okay, well fix this immediately, we shall, we shall? Okay, 183 00:11:50,640 --> 00:11:53,840 Speaker 1: Well what about the nutrition by itself? 184 00:11:53,880 --> 00:11:56,080 Speaker 2: Quail meat is pretty good for you, you know, good 185 00:11:56,080 --> 00:12:00,000 Speaker 2: punch protein, smattering of micro nutrients, less fat than for example, 186 00:12:00,040 --> 00:12:03,720 Speaker 2: bull chicken. Again, their eggs do have that higher yolk ratio, 187 00:12:03,960 --> 00:12:06,320 Speaker 2: so they've got a little bit more fat, but also 188 00:12:06,800 --> 00:12:09,400 Speaker 2: a good smattering of micronutrients. I mean it depends on. 189 00:12:10,120 --> 00:12:11,800 Speaker 2: Like with most things, it kind of depends on what 190 00:12:11,840 --> 00:12:15,480 Speaker 2: you do with them. If you if you just like 191 00:12:15,640 --> 00:12:19,360 Speaker 2: roll them in flagras, then you know it's going to 192 00:12:19,360 --> 00:12:20,080 Speaker 2: be a little different. 193 00:12:21,280 --> 00:12:27,240 Speaker 1: Yes, choose your own adventure, but be aware of your adventure. 194 00:12:26,920 --> 00:12:30,480 Speaker 2: There you go, Oh, be aware of your adventure. I 195 00:12:30,559 --> 00:12:30,880 Speaker 2: like that. 196 00:12:32,920 --> 00:12:37,439 Speaker 1: We try here it savior. We do have some numbers 197 00:12:37,480 --> 00:12:37,960 Speaker 1: for you. 198 00:12:38,280 --> 00:12:42,840 Speaker 2: A few. Yeah, so okay. The estimated European quail population 199 00:12:43,080 --> 00:12:46,600 Speaker 2: is between fifteen to thirty five million birds as of 200 00:12:46,800 --> 00:12:53,360 Speaker 2: twenty eighteen. Their total native range is something like eighty 201 00:12:53,400 --> 00:12:58,520 Speaker 2: eight million square kilometers, making them by far the most 202 00:12:58,559 --> 00:13:04,280 Speaker 2: widespread species quail. During peak migration, hunters will set out 203 00:13:04,360 --> 00:13:08,360 Speaker 2: nets in areas along the Mediterranean coast because you know 204 00:13:08,360 --> 00:13:10,920 Speaker 2: they're going to be passing through there. This one study 205 00:13:10,920 --> 00:13:14,120 Speaker 2: from twenty eight to twenty twelve found that along the 206 00:13:14,160 --> 00:13:19,600 Speaker 2: north coast of Egypt alone, two to three million quail 207 00:13:20,000 --> 00:13:23,720 Speaker 2: are captured during the forty five day period of peak 208 00:13:23,760 --> 00:13:27,760 Speaker 2: migration every year two to three million quail a year 209 00:13:28,000 --> 00:13:33,280 Speaker 2: during a forty five day period. From this one estimate 210 00:13:33,280 --> 00:13:38,720 Speaker 2: from the nineteen nineties, the whole Mediterranean region might have 211 00:13:38,760 --> 00:13:41,520 Speaker 2: been capturing a billion quail every year. 212 00:13:44,320 --> 00:13:50,840 Speaker 1: A billion quail. Yep, Wait, are you the person who's 213 00:13:50,840 --> 00:13:52,640 Speaker 1: scared of birds? Is that Andrew? 214 00:13:52,840 --> 00:13:55,400 Speaker 2: Oh? No, that's me. And Andrew likes birds. I'm a 215 00:13:55,440 --> 00:13:59,280 Speaker 2: little bit of free jab. Yeah, I've learned to like 216 00:13:59,280 --> 00:14:02,240 Speaker 2: birds a little bit more by knowing Andrew. 217 00:14:03,240 --> 00:14:08,600 Speaker 1: Okay, so I feel like three, like a billion is 218 00:14:08,640 --> 00:14:13,160 Speaker 1: a big number. That's a large number of quail, and 219 00:14:13,200 --> 00:14:15,360 Speaker 1: I could see how it could make anybody nervous. 220 00:14:16,960 --> 00:14:23,240 Speaker 2: Yep, all right, okay, yeah, no, fine, that's okay. Also, 221 00:14:23,280 --> 00:14:25,040 Speaker 2: that was in the nineteen nineties. I mean, you know, 222 00:14:25,640 --> 00:14:28,680 Speaker 2: well I wasn't. I wasn't in the Mediterranean during the 223 00:14:28,760 --> 00:14:33,400 Speaker 2: nineteen nineties. I was watching X files. I'm sure I'm 224 00:14:33,520 --> 00:14:40,360 Speaker 2: positive that I was not. I would remember that. However, 225 00:14:40,480 --> 00:14:43,600 Speaker 2: despite all of these numbers, according to the European Union's 226 00:14:43,800 --> 00:14:47,480 Speaker 2: Poultry Statistics, which is a thing that they've put out, 227 00:14:48,640 --> 00:14:53,280 Speaker 2: I quote, species like quails have minimal statistical relevance. 228 00:14:57,080 --> 00:15:02,200 Speaker 1: Wow, I know it feels like very passive aggressive. 229 00:15:03,280 --> 00:15:11,359 Speaker 2: I they're very small. Nonetheless, there are forty two recipes 230 00:15:11,400 --> 00:15:14,920 Speaker 2: for quail in the copy of Lari's Gastronomique that I 231 00:15:14,960 --> 00:15:18,000 Speaker 2: personally possess, which is the one that was published here 232 00:15:18,000 --> 00:15:21,320 Speaker 2: in the States in nineteen seventy seven and originally originally 233 00:15:21,360 --> 00:15:26,440 Speaker 2: in nineteen sixty. This version also notes that migrating quail 234 00:15:26,520 --> 00:15:30,600 Speaker 2: quote belongs to the highest aristocracy of the bird world, 235 00:15:32,120 --> 00:15:34,040 Speaker 2: and they're quoting there from a writer from the mid 236 00:15:34,080 --> 00:15:36,760 Speaker 2: eighteen hundreds. 237 00:15:38,680 --> 00:15:43,560 Speaker 1: Oh, okay, quail, higher aristocracy. 238 00:15:43,800 --> 00:15:47,160 Speaker 2: Yeah yeah, so so right, so mixed mixed reviews. 239 00:15:48,200 --> 00:15:53,000 Speaker 1: Mixed reviews, I think is a good a good amalgamation 240 00:15:53,120 --> 00:15:57,680 Speaker 1: of what we're saying right now. Yeah, but we've got 241 00:15:57,720 --> 00:15:58,760 Speaker 1: quite a history for you. 242 00:15:59,200 --> 00:16:01,880 Speaker 2: We do, we do, and we are going to get 243 00:16:01,880 --> 00:16:03,360 Speaker 2: into that as soon as we get back from a 244 00:16:03,440 --> 00:16:15,000 Speaker 2: quick break for a word from our sponsors, and we're back. 245 00:16:15,000 --> 00:16:20,560 Speaker 1: Thank you, sponsor, Yes, thank you. Okay. So, the evolutionary 246 00:16:20,680 --> 00:16:25,800 Speaker 1: history of the early relatives of European quail spans millions 247 00:16:25,800 --> 00:16:30,800 Speaker 1: of years, millions of years long time. They first originated 248 00:16:30,840 --> 00:16:35,440 Speaker 1: in Eurasia but spread soon after to Europe. This is 249 00:16:35,480 --> 00:16:37,680 Speaker 1: another one of those things that it's really hard to 250 00:16:37,720 --> 00:16:41,880 Speaker 1: pin down when it comes to specifics, but humans have 251 00:16:41,960 --> 00:16:46,200 Speaker 1: been eating birds and possibly their eggs. There's some back 252 00:16:46,240 --> 00:16:50,720 Speaker 1: and forth on that one for a long time. I 253 00:16:50,760 --> 00:16:54,440 Speaker 1: assume the same to be true for whenever the European 254 00:16:54,520 --> 00:16:57,520 Speaker 1: quail was available, that people were eating it at least 255 00:16:57,560 --> 00:17:02,440 Speaker 1: to some extent, especially with something plentiful and local like 256 00:17:02,560 --> 00:17:05,719 Speaker 1: the common quail, so it was around people reading it. 257 00:17:07,480 --> 00:17:12,159 Speaker 1: Ancient Egyptian hieroglyphs from five thousand BCE depicted European quail. 258 00:17:12,800 --> 00:17:15,600 Speaker 1: Historians believe that the ancient Egyptians were the first to 259 00:17:15,680 --> 00:17:20,399 Speaker 1: domesticate them in fifteen hundred BCE, primarily for the small 260 00:17:20,480 --> 00:17:24,440 Speaker 1: eggs that they produced at first, but also for their meat. 261 00:17:25,119 --> 00:17:27,960 Speaker 1: Because they could produce a lot of eggs very quickly, 262 00:17:28,200 --> 00:17:31,159 Speaker 1: and because their size made them fairly manageable, like they 263 00:17:31,200 --> 00:17:35,200 Speaker 1: were easy to keep, they were pretty prized. The Egyptians 264 00:17:35,200 --> 00:17:39,240 Speaker 1: were also trapping migrating European quail by two thousand BCE. 265 00:17:40,840 --> 00:17:43,840 Speaker 1: A handful of sources I read suggested that the eggs 266 00:17:43,840 --> 00:17:47,520 Speaker 1: were viewed as having medicinal properties in Egypt as well, 267 00:17:47,560 --> 00:17:54,080 Speaker 1: but I only saw that one source, so hard to say. Meanwhile, 268 00:17:54,200 --> 00:17:58,040 Speaker 1: ancient Romans kept European quails specifically for their eggs, and 269 00:17:58,080 --> 00:18:00,919 Speaker 1: they ate them boiled with seasoning or salt, or use 270 00:18:01,000 --> 00:18:03,919 Speaker 1: them to make other dishes. Yeah. 271 00:18:04,240 --> 00:18:08,320 Speaker 2: Throughout history, it seems that some people had some success 272 00:18:08,359 --> 00:18:12,639 Speaker 2: in keeping flocks of European quail on farms, you know, 273 00:18:12,680 --> 00:18:17,240 Speaker 2: like semi domesticated at least. But mostly it seems like 274 00:18:17,440 --> 00:18:21,680 Speaker 2: wild birds would be caught and kept briefly while being 275 00:18:21,800 --> 00:18:24,840 Speaker 2: fattened for meat, and like if eggs happened, maybe that 276 00:18:24,920 --> 00:18:29,240 Speaker 2: was a bonus, or maybe the female birds would be 277 00:18:29,440 --> 00:18:32,200 Speaker 2: particularly sought out so that they could get the eggs. 278 00:18:32,880 --> 00:18:33,160 Speaker 1: Yeah. 279 00:18:33,560 --> 00:18:37,480 Speaker 2: Generally speaking, they want to migrate, so they don't do 280 00:18:37,520 --> 00:18:38,440 Speaker 2: that well in captivity. 281 00:18:39,960 --> 00:18:44,480 Speaker 1: Right. Another thing that I found I wasn't expecting to. 282 00:18:45,200 --> 00:18:49,879 Speaker 1: A few early accounts out of ancient Europe described illnesses 283 00:18:49,920 --> 00:18:52,760 Speaker 1: that may have been linked to quail consumption. 284 00:18:53,960 --> 00:19:01,120 Speaker 2: Yes, yes, okay, let's talk about quail poisoning. So this 285 00:19:01,160 --> 00:19:02,680 Speaker 2: is not something I knew about either. 286 00:19:03,080 --> 00:19:03,439 Speaker 1: Okay. 287 00:19:03,640 --> 00:19:07,000 Speaker 2: There's a known phenomenon though, of people around the Mediterranean 288 00:19:07,280 --> 00:19:11,240 Speaker 2: getting sick from eating quail, specifically during the quail's autumn 289 00:19:11,280 --> 00:19:16,119 Speaker 2: migration south for the winter, to the point that modernly 290 00:19:16,200 --> 00:19:21,640 Speaker 2: it has a medical name patternism. This illness manifests as 291 00:19:21,680 --> 00:19:25,160 Speaker 2: like muscle pain, cramps, and fatigue a few hours after 292 00:19:25,200 --> 00:19:29,680 Speaker 2: consuming quail combined with very dark earine output. Patients usually 293 00:19:29,720 --> 00:19:31,840 Speaker 2: recover in a few days with bedrest and like medical 294 00:19:31,840 --> 00:19:35,119 Speaker 2: help basically just getting enough fluids to flush whatever is 295 00:19:35,160 --> 00:19:40,600 Speaker 2: happening out. It is still reported and still not entirely understood. 296 00:19:41,600 --> 00:19:44,199 Speaker 2: Best guesses and again, like this has been reported for 297 00:19:44,240 --> 00:19:47,800 Speaker 2: like a couple thousand years. Best guesses are that, like 298 00:19:47,920 --> 00:19:51,760 Speaker 2: maybe the quail that cause the illness have themselves been 299 00:19:51,800 --> 00:19:54,840 Speaker 2: eating toxic things like the seeds from hemlock, hell bore 300 00:19:55,000 --> 00:19:59,640 Speaker 2: or wound wart, which contain compounds that can cause convulsions. 301 00:20:00,119 --> 00:20:03,639 Speaker 2: Kind of lining up, Yeah, whatever it is, though quail 302 00:20:03,640 --> 00:20:08,240 Speaker 2: apparently aren't bothered by it, and also possibly the humans 303 00:20:08,240 --> 00:20:12,040 Speaker 2: affected have some kind of like sensitivity to whatever compounds 304 00:20:12,240 --> 00:20:15,480 Speaker 2: they are, or maybe those humans were like in a 305 00:20:15,600 --> 00:20:21,800 Speaker 2: state of activity and digestion that distributed said compounds through 306 00:20:21,800 --> 00:20:26,240 Speaker 2: their body more effectively. It is super interesting, like like 307 00:20:26,359 --> 00:20:30,360 Speaker 2: whole families will eat quail and like one person will 308 00:20:30,359 --> 00:20:33,720 Speaker 2: get sick, so you have so maybe like only one 309 00:20:33,800 --> 00:20:36,719 Speaker 2: quail was eating the wrong kind of seeds or like 310 00:20:36,840 --> 00:20:41,679 Speaker 2: maybe I don't know. It's hard to say. 311 00:20:43,280 --> 00:20:46,040 Speaker 1: It is and people are still writing about it today. 312 00:20:46,600 --> 00:20:50,040 Speaker 2: Oh yeah, oh yeah. All that being said, uh, you're 313 00:20:50,080 --> 00:20:52,800 Speaker 2: probably fine if this isn't probably something you really need 314 00:20:52,840 --> 00:20:56,040 Speaker 2: to like high key worry about, like maybe avoid eating 315 00:20:56,560 --> 00:21:02,680 Speaker 2: wild caught quail in the Mediterranean and if you're otherwise 316 00:21:03,280 --> 00:21:07,679 Speaker 2: vulnerable health wise. I don't think you really need to 317 00:21:07,680 --> 00:21:16,760 Speaker 2: worry though. Yeah, I was so glad to go on this, 318 00:21:17,280 --> 00:21:21,679 Speaker 2: to go on this side quest. Okay, back to the 319 00:21:21,720 --> 00:21:24,480 Speaker 2: food part, though ostensibly a food show. All right. So 320 00:21:25,240 --> 00:21:28,800 Speaker 2: there are some medieval European recipes for quail that are 321 00:21:28,840 --> 00:21:33,040 Speaker 2: like wildly fancy for the time. One published in England 322 00:21:33,080 --> 00:21:36,119 Speaker 2: and like the thirteen to fourteen hundreds called for quail 323 00:21:36,160 --> 00:21:38,520 Speaker 2: to be roasted and served in a sauce of wine 324 00:21:38,520 --> 00:21:43,600 Speaker 2: and vinegar, seasoned with cinnamon, ginger cloves, saffron and sugar, 325 00:21:44,440 --> 00:21:48,480 Speaker 2: thickened with very fine breadcrumbs. 326 00:21:49,440 --> 00:21:50,240 Speaker 1: Sounds good to me. 327 00:21:50,880 --> 00:21:56,560 Speaker 2: Sounds right, that would be expensive today anyway, love it though. 328 00:21:57,200 --> 00:22:00,200 Speaker 2: In France, court chefs we're also working with quail as 329 00:22:00,240 --> 00:22:03,000 Speaker 2: like a small game bird. They became a popular feature 330 00:22:03,040 --> 00:22:05,199 Speaker 2: at banquets, you know, like it's you know, like you 331 00:22:05,200 --> 00:22:07,399 Speaker 2: can serve someone a whole bird, but it doesn't you know, 332 00:22:07,520 --> 00:22:10,440 Speaker 2: you've bed saving room for later because it's not that big. 333 00:22:11,000 --> 00:22:13,000 Speaker 2: A lot of recipes call for pairing the birds with 334 00:22:13,040 --> 00:22:18,320 Speaker 2: stuffings or sauces involving things like like liver, patis, treuffles, 335 00:22:18,600 --> 00:22:24,560 Speaker 2: madeira wine, brandy, mushrooms and or grapes. Yeah, just like 336 00:22:24,600 --> 00:22:27,840 Speaker 2: you know, all like kind of posh stuff. Later, when 337 00:22:27,880 --> 00:22:32,320 Speaker 2: schaud Freud sauces became popular, quails got that treatment. Imperial 338 00:22:32,400 --> 00:22:34,800 Speaker 2: Russia also picked up on some of these traditions, with 339 00:22:34,840 --> 00:22:37,080 Speaker 2: you know, the whole flow of chefs and culinary know 340 00:22:37,200 --> 00:22:43,800 Speaker 2: how from France to Russia. However, less fancy recipes from 341 00:22:43,840 --> 00:22:47,280 Speaker 2: around Europe during this time period also explain how to 342 00:22:47,320 --> 00:22:50,600 Speaker 2: treat quail. You know, like I get the idea that right, 343 00:22:50,640 --> 00:22:53,280 Speaker 2: it was it was a game bird that certainly could 344 00:22:53,280 --> 00:22:56,360 Speaker 2: be fancy and like fetch a good price at market, 345 00:22:56,440 --> 00:23:00,920 Speaker 2: but you might also just eat because it's what you caught. 346 00:23:00,960 --> 00:23:05,000 Speaker 2: A like nice middle class recipe dating from the seventeen 347 00:23:05,080 --> 00:23:08,760 Speaker 2: eighties to the eighteen teens from the London Art of Cookery, 348 00:23:09,680 --> 00:23:11,679 Speaker 2: which was a cookbook. I couldn't figure out exactly what 349 00:23:12,560 --> 00:23:16,840 Speaker 2: addition this recipe stemmed from anyway. It called for a 350 00:23:17,119 --> 00:23:21,520 Speaker 2: relatively simple roast of quail stuffed with beef, suet, and herbs, 351 00:23:21,880 --> 00:23:25,440 Speaker 2: basted with butter, and served in a sauce of gravy 352 00:23:25,480 --> 00:23:29,800 Speaker 2: with anchovy shallat and sour orange juice. 353 00:23:30,280 --> 00:23:31,960 Speaker 1: Sour orange juice. 354 00:23:32,240 --> 00:23:34,119 Speaker 2: Yeah, like a good Seville orange. 355 00:23:34,560 --> 00:23:42,760 Speaker 1: Oh, okay, all right, yes, I'm once again in okay, 356 00:23:44,640 --> 00:23:48,880 Speaker 1: all right. So carl and ais pinned a formal scientific 357 00:23:48,920 --> 00:23:53,080 Speaker 1: description for the European quail in seventeen fifty eight. Later, 358 00:23:53,160 --> 00:23:57,720 Speaker 1: in seventeen sixty four, French naturalist Princeoise Alexandro Pierre Dicker 359 00:23:57,840 --> 00:24:02,560 Speaker 1: Saltz included the common quail under the genus quaternix, which, 360 00:24:02,640 --> 00:24:08,040 Speaker 1: as we said, a lot of discussion and debate around 361 00:24:08,280 --> 00:24:13,919 Speaker 1: these different species, but yep, kind of where it stemmed from. 362 00:24:14,040 --> 00:24:16,840 Speaker 1: In the late eighteen hundreds, there was an attempt to 363 00:24:16,960 --> 00:24:22,000 Speaker 1: establish a population of European quail in some United States states. 364 00:24:22,600 --> 00:24:25,800 Speaker 1: About one hundred quail were released in Iowa over a 365 00:24:25,840 --> 00:24:28,600 Speaker 1: couple of years in the late eighteen seventies to early 366 00:24:28,640 --> 00:24:34,879 Speaker 1: eighteen eighties, but the effort was declared a failure beginning 367 00:24:34,960 --> 00:24:40,439 Speaker 1: in the eighteen seventies. This is a I didn't expect 368 00:24:40,480 --> 00:24:45,440 Speaker 1: to find this doing this research. But yes, okay. Beginning 369 00:24:45,440 --> 00:24:48,680 Speaker 1: in the eighteen seventies, some people started betting on whether 370 00:24:48,800 --> 00:24:51,440 Speaker 1: people could eat a quail a day for thirty days. 371 00:24:52,320 --> 00:24:55,679 Speaker 1: I couldn't confirm the type of quail that was usually 372 00:24:55,720 --> 00:24:59,760 Speaker 1: consumed for these wagers, but since most of the accounts 373 00:24:59,760 --> 00:25:03,040 Speaker 1: are from North America, I would guess that the European 374 00:25:03,119 --> 00:25:05,240 Speaker 1: quail was involved, at least in some cases. 375 00:25:05,920 --> 00:25:09,320 Speaker 2: It's hard to say. There are a number of species 376 00:25:09,359 --> 00:25:12,520 Speaker 2: that are called quail that exist in North America, so 377 00:25:13,080 --> 00:25:15,840 Speaker 2: I don't know. But either way, this is a fun story. 378 00:25:15,880 --> 00:25:16,639 Speaker 2: Let's talk about it. 379 00:25:17,119 --> 00:25:20,920 Speaker 1: Yes, we can't say for sure. And if you're scratching 380 00:25:20,960 --> 00:25:23,400 Speaker 1: your head about why this is even a thing, as 381 00:25:23,480 --> 00:25:27,919 Speaker 1: Lauren always says, people didn't have netflix bick fen. It 382 00:25:28,040 --> 00:25:32,560 Speaker 1: was supposed to be a so called unwinnable bet, a 383 00:25:32,640 --> 00:25:35,720 Speaker 1: sure thing. It had a lot of allure to it, 384 00:25:35,760 --> 00:25:39,959 Speaker 1: and I learned a lot about betting for the quail episode. 385 00:25:40,600 --> 00:25:43,199 Speaker 1: What You never know where the research will take you. 386 00:25:45,040 --> 00:25:49,240 Speaker 1: But the understanding at the time was that if you 387 00:25:49,600 --> 00:25:51,520 Speaker 1: ate too much of a good thing like quail, your 388 00:25:51,560 --> 00:25:54,719 Speaker 1: stomach at some point just wouldn't be able to digest 389 00:25:54,760 --> 00:25:59,480 Speaker 1: it anymore. As for the thirty days part, that is 390 00:25:59,560 --> 00:26:02,639 Speaker 1: thought to be a reference to the biblical story of 391 00:26:02,680 --> 00:26:07,240 Speaker 1: the Israelites journey through the desert in numbers eleven. After 392 00:26:07,280 --> 00:26:10,120 Speaker 1: complaining about the lack of meat and saying that they 393 00:26:10,160 --> 00:26:13,879 Speaker 1: would have been better off in Egypt, God punished them 394 00:26:14,040 --> 00:26:17,800 Speaker 1: with a flock of quail, condemning them to eat quail 395 00:26:17,840 --> 00:26:19,400 Speaker 1: for thirty days. 396 00:26:20,080 --> 00:26:22,000 Speaker 2: I want to put in here that in numbers that 397 00:26:22,119 --> 00:26:25,359 Speaker 2: the story goes that these complainers didn't even get to 398 00:26:25,400 --> 00:26:30,040 Speaker 2: eat the punishing droves of quail because they were struck 399 00:26:30,160 --> 00:26:33,159 Speaker 2: down with a plague as soon as they started to chew, 400 00:26:34,280 --> 00:26:38,040 Speaker 2: and died and were buried there, and the place was 401 00:26:38,119 --> 00:26:40,520 Speaker 2: thus named the Graves of Craving. 402 00:26:42,680 --> 00:26:46,400 Speaker 1: No, it's very dramatic. 403 00:26:47,119 --> 00:26:54,280 Speaker 2: I it is so metal heck, anyway, please continue. 404 00:26:53,119 --> 00:26:57,119 Speaker 1: Yes, okay, So whatever the case, this was a whole 405 00:26:57,240 --> 00:27:01,720 Speaker 1: thing for a while that at Yeah, the betting, Yes, 406 00:27:02,440 --> 00:27:06,200 Speaker 1: let's be clear. In eighteen sixty six, the New York 407 00:27:06,240 --> 00:27:10,160 Speaker 1: Times reported about this bet quote. Time and again has 408 00:27:10,200 --> 00:27:14,399 Speaker 1: the experiment been made, but according to the best posted authorities, 409 00:27:14,560 --> 00:27:20,679 Speaker 1: failure has been the almost universal result. Many papers wrote 410 00:27:20,720 --> 00:27:24,240 Speaker 1: about those who undertook this bet, who tried to eat 411 00:27:24,400 --> 00:27:28,280 Speaker 1: the quail a day for thirty days. People talked a 412 00:27:28,320 --> 00:27:31,919 Speaker 1: big game about it. To one fellow covered by the 413 00:27:31,960 --> 00:27:36,480 Speaker 1: Atlanta Constitution in eighteen seventy six, basically said, not only 414 00:27:36,520 --> 00:27:40,000 Speaker 1: will I do it, I'll continue to eat a quail 415 00:27:40,040 --> 00:27:44,439 Speaker 1: a day after as long as someone else futs the bill. 416 00:27:45,320 --> 00:27:49,040 Speaker 1: Another boasted at the halfway point he'd move up to 417 00:27:49,200 --> 00:27:53,600 Speaker 1: two quail a day, and in plenty of the accounts 418 00:27:53,640 --> 00:27:57,760 Speaker 1: they did in fact succeed and they won some money 419 00:27:57,800 --> 00:28:01,840 Speaker 1: for it. In twenty ten, professional poker player Phil Locke 420 00:28:01,880 --> 00:28:05,720 Speaker 1: bet someone ten thousand dollars that he couldn't eat a 421 00:28:05,800 --> 00:28:10,320 Speaker 1: quail a day for thirty days. He lost the bet, though, 422 00:28:10,720 --> 00:28:14,480 Speaker 1: and wrote on his blog quote lost the quail bet 423 00:28:14,640 --> 00:28:17,439 Speaker 1: to leave. Turns out, eating a quail a day for 424 00:28:17,480 --> 00:28:20,600 Speaker 1: thirty days is easy. The tricky part is to eat 425 00:28:20,800 --> 00:28:25,040 Speaker 1: a freshly killed wild quail, not the frozen store bought ones, 426 00:28:25,480 --> 00:28:28,399 Speaker 1: so that was a big waste of time and money. 427 00:28:31,000 --> 00:28:34,160 Speaker 1: There's also kind of a legend in the poker world 428 00:28:34,200 --> 00:28:37,639 Speaker 1: about someone who used a pair of identical twin boys 429 00:28:38,200 --> 00:28:41,560 Speaker 1: to cheat people out of their money by doing this bet. 430 00:28:41,640 --> 00:28:47,960 Speaker 1: So essentially they would swap out the twin boys every day, 431 00:28:49,160 --> 00:28:52,400 Speaker 1: so okay, Yeah, they were getting space between who was 432 00:28:52,480 --> 00:28:56,880 Speaker 1: eating the quail. I don't know if it's true. It 433 00:28:56,920 --> 00:28:59,200 Speaker 1: seems kind of like a legend to me. Yeah, but 434 00:29:00,280 --> 00:29:07,280 Speaker 1: it's interesting that this became such a a thing. Yeah, 435 00:29:08,160 --> 00:29:14,080 Speaker 1: they didn't have Netflix, they didn't. Yeah, but by all accounts, 436 00:29:14,080 --> 00:29:16,920 Speaker 1: it seems you can eat a quail a day for 437 00:29:17,000 --> 00:29:19,280 Speaker 1: thirty days. It'll be fine. 438 00:29:19,480 --> 00:29:22,000 Speaker 2: Yeah. I think as long as you don't get one 439 00:29:22,040 --> 00:29:26,640 Speaker 2: of the ones that causes quail sucness, you're probably fine. 440 00:29:26,800 --> 00:29:29,240 Speaker 1: Yes, I think so. 441 00:29:29,920 --> 00:29:34,680 Speaker 2: Mean. Meanwhile, by and stepping back a bit, by the 442 00:29:34,760 --> 00:29:41,000 Speaker 2: eighteen eighties, as canning technology improved, places with abundant quail hunting, 443 00:29:41,400 --> 00:29:45,200 Speaker 2: like Egypt, we're doing some sturdy business in canning and 444 00:29:45,240 --> 00:29:48,360 Speaker 2: exporting quail, like I read, as much as half a 445 00:29:48,400 --> 00:29:52,640 Speaker 2: million quail a year, which leads us to in the 446 00:29:52,760 --> 00:29:56,680 Speaker 2: nineteen twenties and thirties, concern about the decline of quail populations, 447 00:29:56,800 --> 00:30:00,920 Speaker 2: leading to some early work in kind of curtailing quail hunting, 448 00:30:01,040 --> 00:30:04,120 Speaker 2: just you know, raining it in a little bit. Domesticated 449 00:30:04,200 --> 00:30:08,720 Speaker 2: Japanese quail started being introduced to Europe starting post World 450 00:30:08,720 --> 00:30:10,800 Speaker 2: War Two. In the nineteen fifties. 451 00:30:13,200 --> 00:30:17,040 Speaker 1: Yes, and in nineteen seventy nine. The decline in some 452 00:30:17,160 --> 00:30:21,200 Speaker 1: populations of European quail led to calls for regulations and 453 00:30:21,440 --> 00:30:23,040 Speaker 1: conservation efforts in a. 454 00:30:23,520 --> 00:30:28,080 Speaker 2: More widespread and focused way than previously had occurred, which 455 00:30:28,160 --> 00:30:34,320 Speaker 2: prompted a few changes in how people interacted with European quail, including. 456 00:30:35,040 --> 00:30:40,200 Speaker 1: Commercialized game farming or raising quails specifically for hunting, got 457 00:30:40,280 --> 00:30:43,360 Speaker 1: underway in parts of Europe like Spain in the nineteen 458 00:30:43,400 --> 00:30:49,320 Speaker 1: seventies or eighties. I also read this is when quail 459 00:30:49,360 --> 00:30:53,360 Speaker 1: eggs were sort of a novelty item in UK grocery stores. 460 00:30:53,880 --> 00:30:56,000 Speaker 1: Listeners please write in I would love to know. 461 00:30:56,240 --> 00:30:59,240 Speaker 2: Oh yeah, yeah, I think they still are today here 462 00:30:59,280 --> 00:31:01,360 Speaker 2: but anyway, Yeah. 463 00:31:01,800 --> 00:31:05,320 Speaker 1: This also led to the annual release of the domestic 464 00:31:05,520 --> 00:31:10,200 Speaker 1: Japanese quail in some European countries. Research is still ongoing 465 00:31:10,240 --> 00:31:13,800 Speaker 1: about hybridization of these two types of quail and how 466 00:31:13,840 --> 00:31:16,880 Speaker 1: it could impact the European quail population at large. 467 00:31:17,880 --> 00:31:23,920 Speaker 2: Yeah, so very Basically, although there are wild populations of 468 00:31:24,000 --> 00:31:27,440 Speaker 2: Japanese quail in their own range, the ones that people 469 00:31:27,560 --> 00:31:32,920 Speaker 2: farm and the ones being released in Europe are domesticated, 470 00:31:33,280 --> 00:31:37,200 Speaker 2: and migratory behavior has largely been selected out of them. 471 00:31:38,280 --> 00:31:41,480 Speaker 2: They're they're they're being released to help bolster the quail population. 472 00:31:42,400 --> 00:31:45,760 Speaker 2: But from what I've read, it seems like it's beneficial 473 00:31:45,800 --> 00:31:49,880 Speaker 2: to the farmers of Japanese quail to introduce some European 474 00:31:49,920 --> 00:31:53,760 Speaker 2: quail genetics into their flocks, especially if they're raising quail 475 00:31:53,800 --> 00:31:56,680 Speaker 2: for game hunting and want the birds to, you know, 476 00:31:56,760 --> 00:31:59,320 Speaker 2: like fly a little bit, because the Japanese quail won't 477 00:31:59,360 --> 00:32:03,760 Speaker 2: really and Theuropean quail will. But it might not be beneficial 478 00:32:03,920 --> 00:32:09,440 Speaker 2: to wild populations of European quail to have these domesticated 479 00:32:09,520 --> 00:32:13,520 Speaker 2: quail genetics in their mix, because they might lose some 480 00:32:13,640 --> 00:32:16,280 Speaker 2: of the special genes and qualities that make them what 481 00:32:16,440 --> 00:32:19,600 Speaker 2: they are. They might stop migrating, you know, like they 482 00:32:19,720 --> 00:32:25,160 Speaker 2: might their behavior might change in other ways. Currently, European 483 00:32:25,200 --> 00:32:28,520 Speaker 2: quail is considered a species of Least Concern by the 484 00:32:28,560 --> 00:32:32,760 Speaker 2: International Union for Conservation of Nature, partially due to their 485 00:32:32,840 --> 00:32:36,520 Speaker 2: like sheer, range and total population. But when you get 486 00:32:36,560 --> 00:32:40,600 Speaker 2: into really specific areas, there can be greater concern based on, 487 00:32:41,160 --> 00:32:43,440 Speaker 2: you know, what's going on with like land development and 488 00:32:43,560 --> 00:32:49,240 Speaker 2: agriculture and use of insecticides and pesticides, because like quail 489 00:32:49,640 --> 00:32:53,680 Speaker 2: can be perfectly happy in farmland and nesting in farmland. 490 00:32:54,200 --> 00:32:57,440 Speaker 2: But a lot of what their diet is is potentially 491 00:32:57,680 --> 00:33:01,200 Speaker 2: pesky insects and also so the seeds of what we 492 00:33:01,240 --> 00:33:06,280 Speaker 2: would consider weeds on these farms. So yeah. Also, climate 493 00:33:06,360 --> 00:33:11,160 Speaker 2: change is changing where European quail are willing and able 494 00:33:11,240 --> 00:33:17,720 Speaker 2: to overwinter. Also in some places continuingly loosely enforced hunting 495 00:33:17,760 --> 00:33:22,280 Speaker 2: regulations are concerned. Basically, the whole thing is really complicated. 496 00:33:22,400 --> 00:33:25,720 Speaker 2: It's both very large and very local due to the 497 00:33:25,760 --> 00:33:29,880 Speaker 2: migratory nature of these birds. Research is ongoing. 498 00:33:32,040 --> 00:33:33,280 Speaker 1: YEP YEP. 499 00:33:37,200 --> 00:33:41,560 Speaker 2: Technology Note in the early two thousands, the proliferation of 500 00:33:41,720 --> 00:33:47,520 Speaker 2: MP three technology made the net capture the hunting with 501 00:33:47,720 --> 00:33:54,400 Speaker 2: nets of migrating quail more productive because hunters were able 502 00:33:54,480 --> 00:33:57,640 Speaker 2: to start setting out MP three players with recordings of 503 00:33:57,680 --> 00:34:02,800 Speaker 2: quail calls to attract birds throughout the night. This is 504 00:34:02,840 --> 00:34:04,280 Speaker 2: now illegal in some places. 505 00:34:07,840 --> 00:34:09,719 Speaker 1: I have to admit I feel a pang in my 506 00:34:09,800 --> 00:34:12,799 Speaker 1: heart at that. Can you imagine you feel? You hear 507 00:34:13,080 --> 00:34:14,439 Speaker 1: what you think is a love call? 508 00:34:14,960 --> 00:34:17,040 Speaker 2: Oh yeah, you get there and it's a heck and 509 00:34:17,840 --> 00:34:19,840 Speaker 2: iPod You know right, it's. 510 00:34:19,719 --> 00:34:27,360 Speaker 1: An MP three. No qualess are better than that. 511 00:34:28,320 --> 00:34:36,680 Speaker 2: They do they do. Yeah, well, this one really, this 512 00:34:36,719 --> 00:34:38,040 Speaker 2: one really went places. 513 00:34:39,480 --> 00:34:43,600 Speaker 1: It certainly did, and I do think we are prepared 514 00:34:44,040 --> 00:34:47,400 Speaker 1: for whenever it will happen, our next step in our 515 00:34:47,480 --> 00:34:48,440 Speaker 1: quail adventures. 516 00:34:48,680 --> 00:34:52,440 Speaker 2: Yeah, yeah, we're We're better. We've got a good base, anyway. 517 00:34:52,520 --> 00:34:56,120 Speaker 1: I think. I think so. I would love to hear 518 00:34:56,160 --> 00:35:00,080 Speaker 1: from listeners. Oh if you cook with qua. 519 00:35:00,080 --> 00:35:02,520 Speaker 2: Oh my goodness, I've never cooked one. How does it go? 520 00:35:02,719 --> 00:35:04,879 Speaker 2: You tell me exactly? 521 00:35:05,640 --> 00:35:07,920 Speaker 1: Yes, please let us know. But in the meantime, I 522 00:35:07,920 --> 00:35:10,200 Speaker 1: think that's what we have to say about European quail 523 00:35:10,320 --> 00:35:10,759 Speaker 1: for now. 524 00:35:11,040 --> 00:35:14,239 Speaker 2: It is. We do already have some listener mail for you, though, 525 00:35:14,239 --> 00:35:15,799 Speaker 2: and we're going to get into that as soon as 526 00:35:15,840 --> 00:35:17,560 Speaker 2: we get back from one more quick break for a 527 00:35:17,560 --> 00:35:18,640 Speaker 2: word from our sponsors. 528 00:35:28,640 --> 00:35:31,640 Speaker 1: And we're back. Thank you, sponsors, Yes, thank you, And 529 00:35:31,680 --> 00:35:46,520 Speaker 1: we're back with a listener yes, okay. So we have 530 00:35:46,800 --> 00:35:51,200 Speaker 1: a message from Tyler, who always writes in with questions 531 00:35:51,200 --> 00:35:52,280 Speaker 1: that make me think. 532 00:35:52,280 --> 00:35:52,839 Speaker 2: I love it. 533 00:35:53,560 --> 00:35:57,400 Speaker 1: Yes, so, Tyler wrote, I have to ask. I listened 534 00:35:57,440 --> 00:35:59,880 Speaker 1: to the mango episode and I listened to the mangot 535 00:36:00,320 --> 00:36:03,759 Speaker 1: episode once upon a time. Are they related? If so, 536 00:36:04,120 --> 00:36:07,880 Speaker 1: how are they the same type of fruit just modified differently? 537 00:36:08,320 --> 00:36:11,160 Speaker 1: They both have the same name in a sense, you 538 00:36:11,200 --> 00:36:18,640 Speaker 1: know mango. Are they both a type of mango? Well, 539 00:36:18,719 --> 00:36:30,319 Speaker 1: for one, I forgot we did mango of being on 540 00:36:30,360 --> 00:36:30,800 Speaker 1: this show. 541 00:36:31,280 --> 00:36:33,719 Speaker 2: We've done a lot of episodes. You can't keep track 542 00:36:33,760 --> 00:36:36,239 Speaker 2: of all of them in your head personally. That's why 543 00:36:36,280 --> 00:36:40,440 Speaker 2: we have the internet to look up our own show 544 00:36:40,480 --> 00:36:45,640 Speaker 2: on But but yeah, so so I had to look 545 00:36:45,640 --> 00:36:47,640 Speaker 2: it up to uh, or I had to look up 546 00:36:47,680 --> 00:36:50,880 Speaker 2: the answer to this question as well. But they they 547 00:36:50,920 --> 00:36:56,520 Speaker 2: are unrelated. Uh. We got the word mango from a 548 00:36:56,600 --> 00:37:01,080 Speaker 2: Portuguese interpretation of a melee word for the mango fruit, 549 00:37:01,640 --> 00:37:04,400 Speaker 2: and we got the word mango stein from a Dutch 550 00:37:04,400 --> 00:37:08,360 Speaker 2: interpretation of a melee word for the mango stein fruit. 551 00:37:11,680 --> 00:37:16,719 Speaker 2: The two words, I believe in Malay are not related, 552 00:37:17,480 --> 00:37:22,440 Speaker 2: like the fruits are unrelated. But the reason that the 553 00:37:22,480 --> 00:37:26,320 Speaker 2: pronunciation in English is so similar maybe that English speakers 554 00:37:26,400 --> 00:37:30,920 Speaker 2: knew about mangoes first, and so it's a possibility that 555 00:37:30,960 --> 00:37:36,480 Speaker 2: we took the spelling and pronunciation of mango stein because 556 00:37:38,080 --> 00:37:41,520 Speaker 2: it's similar to mangoes, which we already knew about, and 557 00:37:41,560 --> 00:37:43,640 Speaker 2: it's another tropical fruits. So we were like, yeah, sure 558 00:37:43,719 --> 00:37:44,800 Speaker 2: that's a mango stein. 559 00:37:44,880 --> 00:37:51,319 Speaker 1: Great, that makes sense. That makes sense. Yeah, I feel 560 00:37:51,320 --> 00:37:53,359 Speaker 1: like we have a lot of things like that, where. 561 00:37:54,600 --> 00:37:57,040 Speaker 2: Pepper pepper, oh my goodness. 562 00:37:57,160 --> 00:38:00,840 Speaker 1: Yes, exactly where you're familiar with this, so let's just 563 00:38:00,960 --> 00:38:01,399 Speaker 1: name it. 564 00:38:01,800 --> 00:38:05,240 Speaker 2: Yeah, this is a chili pepper similar to black pepper, 565 00:38:05,360 --> 00:38:10,120 Speaker 2: but not related literally in any way other than now animologically. 566 00:38:12,000 --> 00:38:15,040 Speaker 1: And now you're confused, but you kind of have an idea. 567 00:38:14,719 --> 00:38:17,560 Speaker 2: Of, yeah, what it's gonna do to your face. 568 00:38:17,680 --> 00:38:19,720 Speaker 1: The sensation you might get from pepper. 569 00:38:23,440 --> 00:38:29,440 Speaker 2: But good question, Thank you. Yes, Christine wrote first, Happy 570 00:38:29,480 --> 00:38:33,040 Speaker 2: New Year. I think I really enjoyed the vegetable shortening 571 00:38:33,280 --> 00:38:36,560 Speaker 2: slash Crisco episode. It's one of those things I read about, 572 00:38:36,600 --> 00:38:39,400 Speaker 2: but we don't see it as a product in supermarkets 573 00:38:40,080 --> 00:38:43,360 Speaker 2: in Australia. That is, it's available from specialty baking retailers, 574 00:38:43,560 --> 00:38:48,520 Speaker 2: though mostly Australia uses COFA, which is derived from coconut oil. 575 00:38:48,719 --> 00:38:51,480 Speaker 2: Not sure if I'm saying that currently. Another listener commented 576 00:38:51,480 --> 00:38:54,600 Speaker 2: about how they don't like the oily mouth feel vegetable 577 00:38:54,600 --> 00:38:58,480 Speaker 2: shortening gives to cake frosting. Cofa is the same. I 578 00:38:58,600 --> 00:39:01,680 Speaker 2: really don't like it at all. Still, KOFA has never 579 00:39:01,719 --> 00:39:05,759 Speaker 2: been advertised with the slogan It's digestible, which appeared in 580 00:39:05,800 --> 00:39:08,880 Speaker 2: the Swedish meat ring made by Everyone's Favorite gave in 581 00:39:09,000 --> 00:39:13,240 Speaker 2: to J Baker b Dylan Hollis. Its digestible honestly strikes 582 00:39:13,239 --> 00:39:15,040 Speaker 2: me as a sort of slogan you'd find in a 583 00:39:15,080 --> 00:39:19,640 Speaker 2: cyberpunk dystopia rather than a mid century aspirational cookbook. Though, 584 00:39:19,719 --> 00:39:22,800 Speaker 2: speaking of disturbing advertising trends, I found out about watching 585 00:39:22,840 --> 00:39:25,800 Speaker 2: Dylan cook, would it be possible to get an episode 586 00:39:25,840 --> 00:39:29,760 Speaker 2: about Caro Corn Syrup and their mascot, the Caro Kid. 587 00:39:30,640 --> 00:39:33,920 Speaker 2: This unsettling character appeared on the recipe Dylan cooked for 588 00:39:34,040 --> 00:39:38,520 Speaker 2: peanut Pie, dressed as what Dylan described as an infant 589 00:39:38,520 --> 00:39:42,279 Speaker 2: male escort. The Carrow Kid traumatized poor Dylan to the 590 00:39:42,320 --> 00:39:44,520 Speaker 2: point where he had to cover up the Caro Kid 591 00:39:44,520 --> 00:39:47,239 Speaker 2: with a sticky note during the video. When I did 592 00:39:47,280 --> 00:39:50,719 Speaker 2: some investigating, I found the infant male escort incarnation of 593 00:39:50,760 --> 00:39:53,920 Speaker 2: the Caro Kid was one of the less disturbing ones. 594 00:39:54,480 --> 00:39:56,719 Speaker 2: I'd love to know who on Earth thought up this 595 00:39:56,800 --> 00:40:00,560 Speaker 2: advertising mascot, though it's rather appropriate for I fruit dose 596 00:40:00,600 --> 00:40:03,759 Speaker 2: corn Syrup. I've included a picture of the infant mail 597 00:40:03,920 --> 00:40:07,520 Speaker 2: escort Caro Kid, and also a cat tax picture of 598 00:40:07,760 --> 00:40:13,040 Speaker 2: ample Wa Samson Snowshoe the Magnificent demanding belly rubs at 599 00:40:13,160 --> 00:40:21,799 Speaker 2: the New Year's Day crafter noon. Yeah so yeah, so 600 00:40:21,960 --> 00:40:29,280 Speaker 2: attached is this magazine advertisement for Deep South Peanut Pie, 601 00:40:29,440 --> 00:40:32,760 Speaker 2: for a Deep South peanut pie recipe made the Caro syrup. 602 00:40:33,040 --> 00:40:36,560 Speaker 2: And yeah, and there's like a baby wearing a chip 603 00:40:36,640 --> 00:40:40,440 Speaker 2: and Dale's outfit, y'all. I'm sorry, it's that's what's happening, 604 00:40:41,600 --> 00:40:46,880 Speaker 2: but that's what's occurring. The peanut pie looks basically like 605 00:40:47,800 --> 00:40:53,239 Speaker 2: pecan pie, but with peanuts instead of pecans, which I 606 00:40:53,280 --> 00:40:58,160 Speaker 2: don't like the idea of actually, But also attached, Yes, 607 00:40:58,280 --> 00:41:04,520 Speaker 2: the Amplea appears is very very happy, curled up, curled 608 00:41:04,600 --> 00:41:07,840 Speaker 2: up like a little seal pup on the floor, just 609 00:41:07,840 --> 00:41:09,840 Speaker 2: just going like just just just being a being a 610 00:41:09,880 --> 00:41:10,960 Speaker 2: happy buddy. 611 00:41:11,560 --> 00:41:19,000 Speaker 1: Yeah. Yeah, I have to say this Caro kid is disturbing. 612 00:41:19,800 --> 00:41:25,880 Speaker 1: It does look like a doll that would kill you 613 00:41:25,920 --> 00:41:26,760 Speaker 1: in a horror movie. 614 00:41:26,800 --> 00:41:31,640 Speaker 2: Oh absolutely, It's eyebrows are saying a lot and a 615 00:41:31,680 --> 00:41:35,279 Speaker 2: lot is all just I'm going to kill you over 616 00:41:35,320 --> 00:41:37,240 Speaker 2: and over and over again. Yeah. 617 00:41:37,760 --> 00:41:40,440 Speaker 1: Yes, and a lot of choices were made here that 618 00:41:40,520 --> 00:41:47,839 Speaker 1: I don't think we're good choices a kid without clothes maybe, but. 619 00:41:48,000 --> 00:41:53,399 Speaker 2: The hat is covering the delicate bits. But but yeah. 620 00:41:53,280 --> 00:41:58,960 Speaker 1: Yeah, but even so, I feel other other decisions could 621 00:41:59,000 --> 00:41:59,479 Speaker 1: have been made. 622 00:42:00,280 --> 00:42:04,760 Speaker 2: Uh, I agree, gonna, I'm gonna gonna gonna gonna hard agree, 623 00:42:05,080 --> 00:42:09,040 Speaker 2: I feel slightly threatened, and other decisions could certainly have 624 00:42:09,080 --> 00:42:11,000 Speaker 2: been made. 625 00:42:11,280 --> 00:42:18,719 Speaker 1: Yes, that being said, thank you for alerting us to this. Yes, 626 00:42:20,239 --> 00:42:25,560 Speaker 1: because we are on the search always for these kind 627 00:42:25,560 --> 00:42:27,200 Speaker 1: of creepy advertising things. 628 00:42:28,120 --> 00:42:33,160 Speaker 2: Oh yeah, and and corn corn syrup is a difficult topic, uh, 629 00:42:33,600 --> 00:42:37,399 Speaker 2: due to a lot of reasons. But both that in 630 00:42:37,440 --> 00:42:40,640 Speaker 2: general and Cara specifically are super fascinating. 631 00:42:42,760 --> 00:42:50,080 Speaker 1: Yes, yes, and I have to say Swedish meat ring Uh, 632 00:42:52,440 --> 00:42:58,120 Speaker 1: it was not something I was expecting uh in a 633 00:42:58,200 --> 00:42:58,839 Speaker 1: listener mail. 634 00:42:59,160 --> 00:43:03,000 Speaker 2: But yeah, that's gonna have to be another topic for 635 00:43:03,040 --> 00:43:03,520 Speaker 2: another day. 636 00:43:04,440 --> 00:43:06,240 Speaker 1: It is. You've given us a lot to think about 637 00:43:06,600 --> 00:43:11,799 Speaker 1: a lot as always on As always, thank you so 638 00:43:11,880 --> 00:43:14,319 Speaker 1: much to both of these listeners for writing in. If 639 00:43:14,360 --> 00:43:16,440 Speaker 1: you would like to write to us, you can Our 640 00:43:16,480 --> 00:43:18,840 Speaker 1: email is hello at saborpod dot com. 641 00:43:19,160 --> 00:43:21,759 Speaker 2: We are also on social media. You can find us 642 00:43:21,840 --> 00:43:25,239 Speaker 2: on Instagram and blue Sky at saber pod. And we 643 00:43:25,280 --> 00:43:27,680 Speaker 2: do hope to hear from You. Savor is a production 644 00:43:27,719 --> 00:43:30,560 Speaker 2: of iHeartRadio. For more podcasts from my heart Radio, you 645 00:43:30,600 --> 00:43:33,960 Speaker 2: can visit the iHeartRadio app, Apple Podcasts, or wherever you 646 00:43:34,000 --> 00:43:36,640 Speaker 2: listen to your favorite shows. Thanks as always to our 647 00:43:36,640 --> 00:43:39,759 Speaker 2: super producers Dylan Fagan and Andrew Howard. Thanks to you 648 00:43:39,800 --> 00:43:41,800 Speaker 2: for listening, and we hope that lots more good things 649 00:43:41,800 --> 00:43:50,440 Speaker 2: are coming your way.