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Speaker 1: Did you know that to the Aztecs, the avocado was

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Speaker 1: a symbol of virility and enhanced fertility. In fact, the

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Speaker 1: now one word for avocado, act means testical. What. Okay,

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Speaker 1: let's uncover the history of the avocado. My name is

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Speaker 1: Eva Longoria and I am and welcome to Hungry for History,

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Speaker 1: a podcast that explores our past and present through food.

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Speaker 1: On every episode, we'll talk about the history of some

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Speaker 1: of our favorite dishes, ingredients, and beverages. So make yourself

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Speaker 1: at home. Even okay, wait, wait, wait wait. The natal

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Speaker 1: word for avocado means testical. It kind of makes sense.

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Speaker 1: It looks like a testicle. It's shaped like a testicle,

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Speaker 1: and it also it's funny to do this with my

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Speaker 1: hands to say, well, I'm saying this, but it actually

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Speaker 1: also grows in hairs, so it's shaped like a testicle.

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Speaker 1: It grows in pairs. And to the Aztecs, it had

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Speaker 1: properties of virility and enhanced fertility. It has a lot

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Speaker 1: of oil and a lot of protein. Um, so it

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Speaker 1: was a powerful source of energy, which is why it

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Speaker 1: was a symbol of you know, virility. Um. Yeah. At

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Speaker 1: The word act comes from a cattle, which means testical.

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Speaker 1: Is so funny. So so waca mole. Where does the

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Speaker 1: word waca mole come from? Waka mole comes from a wakamuli,

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Speaker 1: which literally translates into avocado sauce. Like when we think

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Speaker 1: of mole, you know that the sauce with chocolate and

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Speaker 1: chila is and all of that means it was now

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Speaker 1: our first sauce. So a wakamuli is avocado sauce. Oh,

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Speaker 1: it's basically this is a food that was consumed, you know,

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Speaker 1: in Mexico pre conquest. Mash in there with a little

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Speaker 1: bit of salt wrapped like we would have as an

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Speaker 1: after school snack, or a little bit of avocado in

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Speaker 1: So it's it's an ancestral food. I did a commercial

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Speaker 1: for avocados from Mexico one year, and Americans eat around

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Speaker 1: a hundred and forty million pounds of avocado during Super

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Speaker 1: Bowl Sunday alone, just Super Bowl Sunday. Now do you

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Speaker 1: think Americans know that when they're eating a hundred and

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Speaker 1: forty million pounds of it during Super Bowl weekend that

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Speaker 1: it's a Meso American dish? No, I doubt it. I mean,

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Speaker 1: nobody thinks about that. It's just chips and guac right,

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Speaker 1: chips and glads just has become such a it's become

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Speaker 1: a staple to the American diet. Totally, totally. I knew

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Speaker 1: they were native to the America's um, but I didn't

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Speaker 1: know they were thousands of years old. There are thousands

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Speaker 1: of years old. We actually don't know exactly how old

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Speaker 1: they are, but avocado seeds have been found in archaeological

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Speaker 1: sites in modern day dating to around eight thousand sint BC,

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Speaker 1: so it could be you know, much longer than that,

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Speaker 1: but that's the earliest archaeological evidence. So that's ten years

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Speaker 1: that's ten tho years ago. But does the is the

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Speaker 1: avocado seasonal? It is? I mean in some areas it

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Speaker 1: grows year round, but it so in some areas in Mexico.

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Speaker 1: So most avocados now in Mexico grow in mitruck Gun,

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Speaker 1: which is a very temperate climate, so there. Yes, it's

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Speaker 1: a pretty hardy tree as long as it's in a

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Speaker 1: mild temperature. It can sometimes withstand freezing temperatures, but it

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Speaker 1: doesn't really like it. It's one of the few fruits

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Speaker 1: that doesn't ripen on the tree, so you can pick

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Speaker 1: it early, travel it to you know, your supermarkets all

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Speaker 1: over the world and then it ripens, which is interesting. Yeah, exactly.

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Speaker 1: And that's one of the most surprising facts that I

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Speaker 1: learned about avocado um that it's the only fruit that

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Speaker 1: doesn't ripen on the tree. It could hang on the

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Speaker 1: tree for up to sixteen months. So it's a great

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Speaker 1: run of Yeah, I mean it's it's kind of you know,

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Speaker 1: it's kind of amazing. And if you grow it from seed.

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Speaker 1: I don't know if you did that when you were

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Speaker 1: a kid. Just take the seed I did, and you

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Speaker 1: can start sprouting. It's if you grow it from a seed,

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Speaker 1: it'll take about up to thirteen years to actually to

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Speaker 1: produce fruit. Yeah, but it once it produces fruit, yeah,

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Speaker 1: I could hang for sixteen months, at least sixteen months

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Speaker 1: once you pluck it, then it starts to ripen. Well,

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Speaker 1: not only that, Like you said, it takes thirteen years

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Speaker 1: for it to produce fruit. But there's an avocado tree

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Speaker 1: like five years old in Puebla. They last a long time.

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Speaker 1: They can last a long time. That's the oldest still

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Speaker 1: existing tree is about five years old. But they could

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Speaker 1: live over a hundred years. I mean, it's a very

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Speaker 1: hearty treat. They only produce fruit for about fifty years,

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Speaker 1: but that's still a pretty good run. Still pretty good run.

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Speaker 1: Did you ever use the leaves in in a tea?

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Speaker 1: Not in tea, although in pre colonial Mexico it was

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Speaker 1: used in tea to cleanse, you know, like for stomach problems. Also,

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Speaker 1: the oil was used to diminish scars and cosmetics, for

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Speaker 1: split ends and for dan druff. But I like to

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Speaker 1: use the leaves in beans, like to season my beans,

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Speaker 1: and it has this really interesting sort of anecy scent

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Speaker 1: um which gives the beans. But I've never actually had

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Speaker 1: it in a t have you. No, I'm not a

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Speaker 1: fan of it, and I know people who put it

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Speaker 1: in their beans and it gives it an annecy taste

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Speaker 1: to me, because I don't like a niece. I don't

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Speaker 1: like it. But um, I have seen a lot of

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Speaker 1: people use it actually, especially traveling through Mexico this past

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Speaker 1: couple of months, I've seen a lot of people use

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Speaker 1: use it medicinally, like for stomach aches and stuff. Yeah,

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Speaker 1: it has some really great anti inflammatory properties and antifungal properties,

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Speaker 1: so it was used a lot. The leaves were used,

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Speaker 1: you know, the oil was used, and even the pit

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Speaker 1: I've never actually used the avocado pit. But the avocado

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Speaker 1: pit was you know, ground to use as a condiment

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Speaker 1: for salads and also used for cough and for sore throats.

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Speaker 1: So it's interesting how all aspects of this fruit are

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Speaker 1: are used. Was it the Spanish conquistadors that took the

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Speaker 1: plant to Europe? Well, pre conquest, made its way, you know,

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Speaker 1: through Central America, all the way to Peru. I mean

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Speaker 1: in Peru they there's the Guechua name for avocado is balta,

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Speaker 1: and they still called it the alocado palta there um.

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Speaker 1: But it eventually during the colonial period it made its

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Speaker 1: way to the Caribbean, right to Cuba and to Puerto

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Speaker 1: Rico and Jamaica. But the Spaniards then took it to Europe.

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Speaker 1: It was it was one of these interesting fruits that

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Speaker 1: it was unlike anything they had tasted in the Old World.

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Speaker 1: But the earliest written evidence of it diddates to fifteen

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Speaker 1: twenty six. This historian, Spanish historian in Mexico, Fernando Zolvie

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Speaker 1: though he described the avocado in the center of the

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Speaker 1: fruit is a seed like a peeled chestnut, and between

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Speaker 1: this and the rind is a part which is eaten,

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Speaker 1: which is abundant and is a paste similar to butter

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Speaker 1: and a very good taste. But they were eating it

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Speaker 1: with cheese, and they were also adding a little bit

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Speaker 1: of sugar to it. Um, So they were eating it

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Speaker 1: in a very different way than we eat it today.

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Speaker 1: But also they didn't really you know, they didn't really

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Speaker 1: want a lot of people to eat it because of

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Speaker 1: its lustful qualities. What do you mean, is it like

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Speaker 1: an aphrodisiac or something exactly, because it was considered an aphrodisiac,

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Speaker 1: so a little bit, you know, a couple of decades later,

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Speaker 1: Francisco Fernandez, a doctor of King Philip the second, in

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Speaker 1: his natural Histories, he was describing, you know, how wonderful

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Speaker 1: this tree is, but also saying that it excites sexual

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Speaker 1: appetite and increases semen count. So it was like, we

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Speaker 1: need to be a little bit cautious of it because

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Speaker 1: it had these you know, qualities which I find it

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Speaker 1: so interesting. But yes, but eventually the Spaniards to get

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Speaker 1: over and from there it made its way all over,

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Speaker 1: you know, all over Europe. Really, when we come back,

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Speaker 1: we're sharing some recipes with you. Stay with us. I

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Speaker 1: was actually just this morning when um, when we did

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Speaker 1: our Home Cooks episode, we talked about this book by

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Speaker 1: this woman. I was like, how, let me see what

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Speaker 1: avocado recipes are in here? And there are four avocado

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Speaker 1: recipes in here, unlike anything that we really have today.

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Speaker 1: Avocados stuffed with sardines, right, this is six with sardines.

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Speaker 1: Avocados in a novada sauce with the all nutsas that

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Speaker 1: goes with chiles and ogada. So they have the avocados

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Speaker 1: with roasted tomatoes, this walnut sauce and then topped with

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Speaker 1: pomegranate seeds. Not something that I would think to do today,

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Speaker 1: but now I really want to do it. Avocado stuffed

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Speaker 1: with piccarilla, which is ground meat with vinegar and oregano

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Speaker 1: and sliced onion, and then the wacamole. The wacamole is

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Speaker 1: really interesting because it says this is finds so interesting.

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Speaker 1: Slice it with a silver or wooden knife, not iron

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Speaker 1: because it gives it bad flavor and color. Right, So

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Speaker 1: then you put it on a platter and you add oil, vinegar, onion,

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Speaker 1: oregan no chili, anchel fried in lard or pickled chiless

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Speaker 1: and sometimes you can mash it the weight she fried

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Speaker 1: the chili or she fried the whole thing, fried the chile,

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Speaker 1: so put it in a platter, and then top, I say,

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Speaker 1: the chileneca. So the chila fried in month in lard

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Speaker 1: or or pickled cheerless. So you don't put it in

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Speaker 1: grind it, she says, you either put this on a

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Speaker 1: platter and just leave it like this, and then there

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Speaker 1: are some people that mash it. I think we're gonna

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Speaker 1: have a wacamole battle because I have some very sacrilegious

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Speaker 1: rules about waca moole. How do you make your wacamole?

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Speaker 1: Just lime and salt? That's it? Okay, okay, you're a purist.

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Speaker 1: About you're a purist. I do tomato and onion, so

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Speaker 1: I I do. Here's my rule. So I do avocado, tomato,

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Speaker 1: and onion, white onion, by the way, not red onion,

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Speaker 1: white onion, A lot of salt, and a lot of

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Speaker 1: yellow lemon lime. I know. My rule is lime is

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Speaker 1: for salsa and lemon is for wacamole. Really, except except

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Speaker 1: if I'm eating it in a quarter tilla, then I

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Speaker 1: put lime. But literally, I like my guacamole like lemonade.

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Speaker 1: I knew you would be a purist, but like I

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Speaker 1: hate when people put mayonnaise Gara, Oh my god, anything

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Speaker 1: that's disgusting I've never seen. I'm never sing that's the garlic.

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Speaker 1: Garlic does not belong in guacamole. No, I've never had

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Speaker 1: it without. That's how I feel about tomato in wacamole.

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Speaker 1: Whenever I have a tomato, I'm like, this is this

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Speaker 1: is filler, this is just filler. I hate to see

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Speaker 1: guacamole recipes with mayonnaise. Who was the first person to

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Speaker 1: put mayonnaise in wacamole? Like, that's so dumb. It's already creamy,

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Speaker 1: it doesn't need any Yes, I have a very I'm

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Speaker 1: I'm I'm so very passionate about this mayonnaise rule. That's

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Speaker 1: but I do. I will say, we go through in

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Speaker 1: my household twelve to fifteen avocados a week. Really, Oh yeah,

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Speaker 1: it's like my well, my husband and I and my son.

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Speaker 1: I mean, we just eat them every day every day.

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Speaker 1: I don't think there's a day that goes by that

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Speaker 1: I don't need an avocado. Yeah, every time I go

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Speaker 1: to the grocery store, I buy avocado. It's always on

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Speaker 1: my shopping list, you know, always, always, always, and either

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Speaker 1: wacom on it or just slice. You know. Another way

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Speaker 1: that I really love it is cubes like g iess

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Speaker 1: I'll make like a like a chicken soup, like some

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Speaker 1: sort of warm you know, especially now that it's so

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Speaker 1: cold at and just cubed avocados in a warm soup.

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Speaker 1: I love that. I love the feeling of that warm

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Speaker 1: with that with the with the creaminess and avocado. Yeah.

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Speaker 1: I make an amazing tortilla soup and it's incomplete without

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Speaker 1: avocado in it. Yes, I agree, it's such it's so good.

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Speaker 1: It's so versatile. Um, sopa for they I have to

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Speaker 1: have avocado and my you have to have you have

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Speaker 1: to have it. You have to have the little cubes.

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Speaker 1: It's that little pieces of little pieces of cube cheese.

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Speaker 1: It goes together and it's so versatile. I make this

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Speaker 1: really amazing chocolate avocado puddings that I need the recipe

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Speaker 1: to that. Alright, I'm gonna start making my chocolate avocado pudding,

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Speaker 1: which is the most delicious thing everybody really everybody loves it. Um.

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Speaker 1: I have one cup of water heating. I'm going to

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Speaker 1: add three fourths cup sugar, quarter cup of cocoa powder

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Speaker 1: and about a tablespoon of vanilla extract. Then I have

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Speaker 1: to very ripe avocados that I'm going to put in

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Speaker 1: a food processor to slice them, remas the pit and

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Speaker 1: scoop them into the food processor. I just processed that

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Speaker 1: until it's looks super super smooth. It's not at all chunky,

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Speaker 1: just like a smooth avocado. Sugar is simmering, and I'm

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Speaker 1: gonna melt one cup of chocolate chips. I'm using bittersweet

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Speaker 1: chocolate chips. I'm gonna stake this in the microwave for

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Speaker 1: about thirty second increments so it doesn't burn. Okay, My water, sugar,

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Speaker 1: cocoa powder mixed here is now melted. Going to take

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Speaker 1: that off the heat. I'm going to pour this liquid

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Speaker 1: into the food processor with the avocado. It's still warm alright.

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Speaker 1: So now it's this light sort of greenish brown mixed here,

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Speaker 1: the avocado and the liquid. And I'm gonna check my

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Speaker 1: chocolate chips again. My chocolate is perfectly melted, super smooth

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Speaker 1: and silky. I'm gonna add this to the food processor,

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Speaker 1: blend this vigure and now it's just oh my gosh,

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Speaker 1: chocolate avocado. It has a creaminess of butter. Gosh. That's it.

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Speaker 1: It's really dark, brown, rich, amazing. I'm going to scoop

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Speaker 1: this into ramikins and I'm going to refrigerate it for

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Speaker 1: I would say about three hours, just until it sets

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Speaker 1: it and it will thick in a little bit, and

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Speaker 1: then I'm going to garnish it with cocoa nibs. And

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Speaker 1: it's the perfect dessert for Valentine's Day, for Super Bowl,

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Speaker 1: for any day. It's delicious, it's healthy fish and it

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Speaker 1: is gorgeous. It's the avocado making the chocolate creamier as

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Speaker 1: opposed to mayonnaise in avocado like it's like a it's

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Speaker 1: like an oxymoron. You're doing creamy, creamy, but an avocado

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Speaker 1: chocolate moves. That is like, yes, we're going to post

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Speaker 1: that recipe to that because it's so good because it's creamy.

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Speaker 1: It doesn't have butter, it doesn't have eggs, it doesn't

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Speaker 1: have anything the bitterness of the chocolate, but then it

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Speaker 1: has this creamy sensation in a very good way. Don't

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Speaker 1: go anywhere. Hungry for History will be right back. Welcome

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Speaker 1: back to Hungry for History. With Super Bowl and Valentine's

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Speaker 1: Day around the corner, we thought we'd feature chef to

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Speaker 1: give us some tips on making the perfect guacamole. Here

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Speaker 1: is Chef Manuel, the vice president of culinary Operations at

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Speaker 1: Rosa Mexicano Restaurants. He also happens to be from my

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Speaker 1: hometown of Laredo, Texas. My name is Manuel Vino, based

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Speaker 1: in New York City, but I was born and raised

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Speaker 1: in South Texas in a town called the Arrado, Texas,

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Speaker 1: as long as I can remember, probably about the age

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Speaker 1: of six or seven. It's when I really started cooking

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Speaker 1: in my mom's kitchen. It's always been a passion of mine.

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Speaker 1: I love food and quickly learned that my destiny was

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Speaker 1: the restaurant business. It's been an incredible journey and something

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Speaker 1: that I wouldn't change for anything. That rose Magana, we

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Speaker 1: make guacamola for you table side. Will pull up a

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Speaker 1: little cart and inside of morquaehette that will start building

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Speaker 1: the guacamola right in front of your eyes. A little

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Speaker 1: red onion celan thro chilies. We use a combination to

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Speaker 1: set out. We will mash that up into a paste

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Speaker 1: with a little coast of salt, and then to that

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Speaker 1: will fold in the avocado. We'll finish it off with

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Speaker 1: a little bit more cilan, throw a little bit of

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Speaker 1: onion the chili mixture, and some dice tomatoes. The one

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Speaker 1: thing that we don't do is we don't add lime

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Speaker 1: juice to it. You know. We found that it really

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Speaker 1: produces a really avocado forward guacamole, if you will, and

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Speaker 1: our customers love it. It's what they keep coming back for.

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Speaker 1: The mark I had to really allows us to create

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Speaker 1: our seasoning paste and by using the mono, we mash

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Speaker 1: all this ingredients. The mark I had To itself is

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Speaker 1: quite porous, so it really assists in the grinding and

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Speaker 1: extraction of those essential oils. Those oils then marry very

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Speaker 1: well with the fats of the avocado, seasoning the avocado

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Speaker 1: from the inside out, if you will. But mark I

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Speaker 1: had then anointed as well with all those essential oils,

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Speaker 1: so the flavor profile becomes much richer and deeper than

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Speaker 1: you would just folding in those ingredients. But the key

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Speaker 1: again with the mark I had the besides tradition, besides

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Speaker 1: its functionality, it really takes on those flavors and creates

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Speaker 1: a guacamola that's richer and deeper flavor than you would

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Speaker 1: get from just taking the ingredients combining them in a

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Speaker 1: normal bowl and folding everything together. It's really about the

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Speaker 1: layering of flavor, and it all starts with that work ahead.

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Speaker 1: Then I get very proud of the fact that Mexico's

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Speaker 1: the primary world exporter of avocados. Avocado, yeah, it is.

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Speaker 1: I think it's something like of avocado comes from. I

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Speaker 1: read that the California Avocado Commission blocked it from entering

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Speaker 1: the US between nineteen until seven. They couldn't keep up

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Speaker 1: with the demands. So then they finally opened the doors

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Speaker 1: to Mexico and was like all right. The Department of

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Speaker 1: Agriculture was like, okay, all right, come on in the

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Speaker 1: California Avocado Commission was so strong, and there were so

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Speaker 1: many avocados being produced in California, like really good avocados

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Speaker 1: being consumed enough in California. So this is why they

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Speaker 1: were saying, oh, you know, Mexican avocados have a plague

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Speaker 1: and they're bringing plague to the US, which wasn't true.

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Speaker 1: But eventually avocados got really popular. So when we grew

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Speaker 1: up right in South Texas, probably the avocados that we

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Speaker 1: were purchasing in South Texas was from California, but they

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Speaker 1: couldn't keep up with the demand. I remember, you know,

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Speaker 1: growing up in Laredo on the border, we used to

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Speaker 1: go across and that's where we used to buy the avocados.

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Speaker 1: There was a fruit stand fr Salz. I remember we

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Speaker 1: used to go to sales. They had the best avocados

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Speaker 1: and no Laredo. They used to just remove the pits

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Speaker 1: so we would be able to cross it. It's crazy,

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Speaker 1: how much power, how much control an organizations, crazy you

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Speaker 1: can have. Well, talking about power, I thought it was

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Speaker 1: a rumor, but this is actually true that avocado exporting

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Speaker 1: is such a big business that the cartels have tried

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Speaker 1: or are trying to control the supply chain. It is

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Speaker 1: big business. I mean the avocado it's it's it's green gold.

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Speaker 1: Auto Evans could refer to as green gold. There's so

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Speaker 1: much money involved. So a lot of the drug characters

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Speaker 1: are going to farmers, are going to exporters, and they're

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Speaker 1: trying to infiltrate. Like any business that makes so much money,

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Speaker 1: they're trying to infiltrate. Limes are also a big part,

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Speaker 1: I mean, lives are not native to to Mexico. But

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Speaker 1: it is also such a big business. I didn't know

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Speaker 1: there were five hundred varieties of avocado. At least I

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Speaker 1: was like, what what do you mean? Is that is

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Speaker 1: that because of GMOs? Like is it is it genetically modified?

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Speaker 1: I don't necessarily know about GMOs. I mean, I remember

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Speaker 1: the first time I went to a hacka many many

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Speaker 1: years ago, I tasted an avocado. It was like like

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Speaker 1: the size of an egg. It was tiny, and the

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Speaker 1: peel was super super thant. You could bite it like

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Speaker 1: an apple, and it had a very intense sort of

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Speaker 1: anest taste. But there are main varieties of avocado. The

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Speaker 1: Mexican one with like which is like a little agg

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Speaker 1: or like a little size of a plum that's very anessy.

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Speaker 1: And then there's it's like black and the Mexico ones

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Speaker 1: are black, yeah, yes, yes, like thin skin and and

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Speaker 1: black which was those and then there's the Guatemalan which

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Speaker 1: is a larger fruit. And then they're also Avocados are

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Speaker 1: also grown in Israel, Africa, China. Right now they're growing, yeah,

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Speaker 1: right now, they're being grown everywhere. But from these sort

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Speaker 1: of main varieties, there are many hybrids, so they'll take

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Speaker 1: like the strongest ones, like the hass avocado, which is

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Speaker 1: the avocado that's the one that's the most consumed, probably

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Speaker 1: the ones that everybody is more familiar with in the US,

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Speaker 1: and that was first developed here in California, not far

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Speaker 1: from Los Angeleba. So this is a combination of two

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Speaker 1: different avocados. It's named the hass avocado. I didn't realize that.

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Speaker 1: What was somebody's name, Rudolph has He was an amateur

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Speaker 1: botanist gardener and he was supposed to worker. So this

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Speaker 1: is kind of an interesting story. Right in the early

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Speaker 1: nineteen hundreds, California was just everybody wanted to move to California.

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Speaker 1: It's this the land of Sunshine, and it was this

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Speaker 1: whole thing. Oh, you plant two avocado trees, you put

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Speaker 1: a hammock in the middle, and then you're going to

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Speaker 1: become rich. Right, So he decided to move to California

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Speaker 1: from Wisconsin. He bought an acre of land in Lahabra

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Speaker 1: and he, you know, took these avocados. This fuerte avocado

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Speaker 1: that came from an avocado in Mexico that was grafted

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Speaker 1: here in California. It survived this frost, this this frieze

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Speaker 1: of nineteen eleven um, and it was named Flerta because

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Speaker 1: it was so strong. So this Rudolph Has. He took

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Speaker 1: some of this ferte some of these avocados and combined them,

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Speaker 1: graftered them with these other avocados, taking two different really

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Speaker 1: strong avocados and putting them together to create this really

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Speaker 1: resistant tree, this new tree that grew year round. And

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Speaker 1: he named it the hass avocado. And he patented this,

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Speaker 1: patented this avocado in ninety five, and by the nineteen seventies,

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Speaker 1: hass avocado represented more than eight percent of the avocados

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Speaker 1: in California. And this is something that this amateur gardener

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Speaker 1: postman from Wisconsin, he basically created this and he made Sadly,

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Speaker 1: his patent expired in nineteen fifty two and he made

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Speaker 1: like five thousand dollars this whole this whole time. Yeah,

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Speaker 1: it's kind of a sad story. I don't know why.

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Speaker 1: I don't even question what Hass meant. I was like,

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Speaker 1: that's obviously a plant type, right, I think Hass is like, yeah,

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Speaker 1: because we live in California, that's like we always buy

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Speaker 1: Hossa avocados. They're just the most common. They're they're tasting,

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Speaker 1: they're they're really good because they're a feel like they're consistent,

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Speaker 1: like you always know what you're gonna get. But it's

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Speaker 1: also this particular avocado house avocada. It's also grown in Mexico.

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Speaker 1: Now it's so resistant, it grows yeer around. It's really strong,

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Speaker 1: it's really flavorful. It's sort of the perfect the part

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Speaker 1: I like the flavorful, Like all the fruit in Mexico

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Speaker 1: is so flavorful, avocados and mangoes and pineapple and cucumbers.

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Speaker 1: I mean, like things have taste in Mexico, which I love.

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Speaker 1: I have thoroughly enjoyed this episode because I thought I

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Speaker 1: knew the avocado. Let me tell you, the avocado and

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Speaker 1: I are really good friends. And I thought I knew

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Speaker 1: everything about it, and I didn't. There's a lot of

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Speaker 1: stuff I didn't know. I didn't know it was an aphrodisiac.

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Speaker 1: I didn't know it procures lusty avocado is the best,

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Speaker 1: the best. I love it too. Thank you guys for listening.

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Speaker 1: Don't forget to subscribe to Hungry for History. Thank you.

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Speaker 1: Hungry for History is an unbelievable entertainment production in partnership

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Speaker 1: with I Hearts Michael Tura podcast Network. For more of

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Speaker 1: your favorite shows, visit the I Heart Radio app Apple

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Speaker 1: Podcast or wherever you get your podcasts