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Speaker 1: Hello, and welcome to Savor production of iHeartRadio. I'm Annie

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Speaker 1: Reese and I'm.

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Speaker 2: More in Vocal Bam and today we have an episode

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Speaker 2: for you about Hollow Hollow Yes, which.

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Speaker 1: I have never heard of this.

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Speaker 2: Oh, oh my goodness, it is so good. This was

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Speaker 2: an episode so full of cravings for me. I love

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Speaker 2: Filipino food. I actually had hallow hollow a first at

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Speaker 2: a local Malaysian restaurant years ago. I went there like

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Speaker 2: kind of a lot and they started giving me this

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Speaker 2: free like to go cup after I'd paid my tab,

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Speaker 2: which they kept. They kept little to go cups of

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Speaker 2: hallow Hello and like a little side freezer. And I yeah,

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Speaker 2: the first time I had it, I was like, what

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Speaker 2: is going on? What is going on in this dessert?

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Speaker 2: And then I was like, this is the best dessert.

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Speaker 1: It does sound like a really lovely medley of like

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Speaker 1: textures and flavors and even in some cases colors. Oh yes,

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Speaker 1: oh yes, yeah yeah. So I'm I'm very I would

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Speaker 1: love to try.

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Speaker 2: So we have to go now to go find it.

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Speaker 2: Yeah oh yeah. Heat of summer absolutely.

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Speaker 1: Yes, Well, speaking of, was there any particular reason this

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Speaker 1: was on your mind?

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Speaker 2: For?

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Speaker 1: Uh?

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Speaker 2: Heat of summer. Yeah, I guess it had been on

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Speaker 2: my list for a while and I felt like it

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Speaker 2: was an appropriate time.

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Speaker 1: I agree. I agree. It's very very warm right now,

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Speaker 1: and I'm in my closet studio, which means I have

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Speaker 1: pulled out the stops. I won't go into specifics of

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Speaker 1: what that means, okay, of staying cool as ice packs.

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Speaker 1: It's mostly ice packs? Oh wow? Yeah yeah, yeah, yes,

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Speaker 1: Well you can see our past episodes on we haven't

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Speaker 1: done ice cream. I don't think we've done Sundays. Yeah,

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Speaker 1: and we've done ice cream adjacent thing. Sure, we've talked

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Speaker 1: about shave ice, but I don't think we've done an

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Speaker 1: episode on that either. Jackfruit, Yeah, I have done an

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Speaker 1: episode on I think, oh my brain, I've definitely done

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Speaker 1: an episode on ice.

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Speaker 2: Yes, maybe, like like gelato and Sherbit.

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Speaker 1: Are oh pretty close. Yeah.

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Speaker 2: Also bubble Tea ties in here.

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Speaker 1: Yes, Yes, there's a there's a lot of a lot

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Speaker 1: of things that touch in Yeah. Well, I guess that

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Speaker 1: brings us to our question. I guess it does. Hollow

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Speaker 1: hollow What is it?

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Speaker 2: Well, hollow hollow is a type of chilled dessert that

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Speaker 2: is a mix or layering of many different elements that

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Speaker 2: can include lots of things, but typically you've got shaved ice,

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Speaker 2: cubes of flavored gelatine, cubes of leche flawn, evaporated milk

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Speaker 2: or sweetened condensed milk, fruit, either fresh or frozen or

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Speaker 2: in syrup or in jam format, sweet beans or sweet

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Speaker 2: bean paste, maybe some like tapioca or other types of jelly, pearls,

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Speaker 2: scoop of ice cream, and some kind of like crispy

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Speaker 2: crunchy topping sprinkled on, often served layered up in a

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Speaker 2: tall glass and eaten with a long handled spoon, either

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Speaker 2: like at the end of the meal or more likely

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Speaker 2: like alone as a snack. It is a lot. It

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Speaker 2: is brightly colored and fun and just all of these

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Speaker 2: like different textures and flavors, fruity and creamy and rich

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Speaker 2: and refreshing and sweet and smooth and bouncy all at

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Speaker 2: the same time. Just sort of whimsical and a little

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Speaker 2: bit weird on purpose and sort of feels like it

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Speaker 2: shouldn't work, but it just really does. It's like a

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Speaker 2: it's like a kid's party in a glass, like like

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Speaker 2: a really good one, you know, like with a bounce

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Speaker 2: house and a swimming pool, and then like an ice

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Speaker 2: cream truck comes by.

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Speaker 1: Yeah, that does sound lovely, right.

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Speaker 2: I want to go to that kids. I want to

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Speaker 2: throw that kid's party, not really for kids, for like me,

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Speaker 2: I know, my adult in heavy quotation marks friends.

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Speaker 1: Yeah.

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Speaker 2: Uh So everyone who likes hollow Hollow has kind of

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Speaker 2: specific ingredients that they like in it. The possibilities, as

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Speaker 2: you may be getting the idea, are pretty endless. Shaved

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Speaker 2: ice is the common denominator, but everything else is sort

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Speaker 2: of like whatever you have or or whatever you want.

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Speaker 2: And y'all, I've like red recipes that use frozen coconut

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Speaker 2: water instead of regular water, or maybe like watermelon ice

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Speaker 2: or something like that. So even that shaved ice base

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Speaker 2: is not a totally firm base. Okay. The dish is

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Speaker 2: from the Philippines, and so the traditional ingredients are from

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Speaker 2: there or like otherwise ended up there. But within Filipino

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Speaker 2: culture there are a lot of like regional and personal takes.

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Speaker 2: The name hollow hollow literally means mix mix in Tagalag

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Speaker 2: like mixes, and a noun so likes like mixture. The

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Speaker 2: overall flavor profile is sweet, but folks do not shy

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Speaker 2: away from savory or salty or spicy additions, and so

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Speaker 2: what follows is not a comprehensive list of potential ingredients.

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Speaker 1: Uh.

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Speaker 2: And if I miss your favorite, do write in. If

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Speaker 2: I say something that you think is totally wrong, you

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Speaker 2: can write in two. But I'm just reporting the facts.

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Speaker 2: I'm not saying that you need to have it in there.

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Speaker 2: You do whatever you want to you. I am not

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Speaker 2: the arbiter of that. Nor do I want to be

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Speaker 2: too big. Too big, Yeah, gonna reduce my aspirations to podcasting. Okay,

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Speaker 2: So the fruit category jackfruit is common, not the firm,

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Speaker 2: unripe type that you might have in like vegetarian barbecue,

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Speaker 2: but rather the ripe, soft, almost sort of custardy type

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Speaker 2: that tastes sort of like a like tropical bubblegum. Other

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Speaker 2: popular fruits include bananas or ripe plantains, melon, sugar, palm fruit,

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Speaker 2: macapono coconut, which is like soft and sort of jelly

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Speaker 2: like when it's fresh, mango cooked corn kernels. To obtain

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Speaker 2: a soft texture in your fruit, and to also get

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Speaker 2: a little bit of sauce out into the mix, canned

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Speaker 2: fruit in syrup is often used, or you can cook

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Speaker 2: your own fresh fruit down with a little bit of

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Speaker 2: sugar syrup and then cool it before you put it

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Speaker 2: in the beans. If you are unfamiliar with sweetened beans

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Speaker 2: or bean pastes in desserts, this is a preparation of

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Speaker 2: cooked beans and sugar syrup, and they go sort of

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Speaker 2: like rich and pasty, thick and tender, kind of like

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Speaker 2: peanut butter and jelly at the same time. Small red

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Speaker 2: mung beans, which I know by the Japanese term at

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Speaker 2: zooki beans, are really common, but I've also seen white

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Speaker 2: mung beans and other types of beans as well, like chickpeas.

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Speaker 2: Then you've got your jelly layer or addition, rather think

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Speaker 2: like gelatin desserts like jello chopped up into small pieces.

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Speaker 2: Pandan flavor, which is green in color and tastes like

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Speaker 2: slightly grassy coconut vanilla, is pretty popular because it's colorful

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Speaker 2: and tasty. Coconut or coconut milk jellies are common too.

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Speaker 2: I've seen just plain sweetened agar acre. I think it's

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Speaker 2: agar as well, the texture being as important as the

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Speaker 2: flavor in the jelly addition here pearls okay. I've seen

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Speaker 2: big ones or small ones used made of tapioca or sago,

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Speaker 2: but all cooked to a kind of like springy jelly

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Speaker 2: sort of texture in sugar syrup. Sometimes other flavorings like

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Speaker 2: pandan ice creams Ube is maybe the most popular because

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Speaker 2: ube is this type of bright purple yam, and so

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Speaker 2: the ice cream made from it is this really stunning

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Speaker 2: violet color, which is so pretty. I've also seen avocado, mango,

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Speaker 2: coconut pandant queso, which is like a salted cheese flavor,

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Speaker 2: and regular old vanilla. You're a leche flun. This is

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Speaker 2: a type of cream caramel, like a steamed custard that's

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Speaker 2: set in a sauce made from caramelaed sugar. Yeah, and

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Speaker 2: man like, adding a slicer chunk of this is kind

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Speaker 2: of a hollow, hollow power move. It's like, hey, I

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Speaker 2: made this whole other disease, and I'm putting a little

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Speaker 2: on top of my dessert because I can. Okay, Although

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Speaker 2: pretty much all of these ingredients are like that, So

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Speaker 2: then we've got our sauces. So either evaporated or sweetened

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Speaker 2: condensed milk are common, but I've also seen fruit sauces

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Speaker 2: or caramel sauces, or like a sweetened milk flavored with

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Speaker 2: macha or taro ube jam. The texture of sort of

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Speaker 2: like a like a thick apple. Butter is also common,

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Speaker 2: though I guess that rides the line between like a

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Speaker 2: topping versus a sauce. Then your crispy crunchy toppings. Glutenous

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Speaker 2: rice flakes or corn flakes are common. I've also seen

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Speaker 2: puffed rice sort of like rice crispies used, or toasted

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Speaker 2: coconut flakes or chocolate wafer cookie do not come at me. Yes,

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Speaker 2: some of these additions are controversial. There's a whole conversation

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Speaker 2: about like how much is too much to add to

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Speaker 2: hollow hollow, and like what's too extravagant for a sort

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Speaker 2: of homie dessert, and what flavors or textures are too

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Speaker 2: far from the traditional and what's sort of like only

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Speaker 2: there for the Instagram factor.

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Speaker 1: Yeah, yeah, and I know we're going to talk about

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Speaker 1: this a bit more in the history section, but I

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Speaker 1: did run into that a lot where it was like, hmmm, oh,

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Speaker 1: because I've never had it, so I'm sort of like,

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Speaker 1: I don't know, you.

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Speaker 2: Like, I don't know what does go in there.

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Speaker 1: Yeah, people have opinions, and we love we do.

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Speaker 2: But yeah, so whatever it is, you pile everything together

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Speaker 2: in a big old glass or cup. People do have

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Speaker 2: opinions on how to layer stuff in there, but generally,

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Speaker 2: like the dense fruit and beans go on the bottom,

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Speaker 2: the ice goes in above it, and then the creamy

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Speaker 2: stuff goes on top. Generally, to eat it, you might

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Speaker 2: mix it all up or kind of like scoop out

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Speaker 2: individual bits and bites of different layers. As the shape

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Speaker 2: ice melts, it all becomes like a sort of like

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Speaker 2: a like a melted like milkshake or like melting ice

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Speaker 2: cream Sunday sort of gig ah, it's really good. And yeah,

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Speaker 2: it can be a snack in a plastic cup from

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Speaker 2: a roadside cart, or something you make at home totally

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Speaker 2: from scratch or totally from cans, or a really fancy

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Speaker 2: restaurant dessert or anything in between. It is pretty nostalgic

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Speaker 2: for lots of people who grew.

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Speaker 1: Up with it. Yes, wow, what about the nutritional treats?

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Speaker 2: Are nice?

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Speaker 1: Treats? Are nice? Treats?

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Speaker 2: Are nice? Drink some water, eat, eat a vegetable that

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Speaker 2: has not been candied.

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Speaker 1: Ooh oh, listeners, please write it with your hollow hollow

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Speaker 1: recipes or yes, yes, he is, that would be amazing.

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Speaker 1: We have a couple. We have a number four years.

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Speaker 2: A number ish sure. So as of the early two thousands,

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Speaker 2: this popular Chinese Filipino fast food chain called Chow King

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Speaker 2: was seeing twenty five percent of its gross sales from

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Speaker 2: Hollow Hollow every summer. Like the rest of the year,

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Speaker 2: there's sales of hollow Hollow accounted for ten percent of

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Speaker 2: their gross and it just shot up to twenty five

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Speaker 2: percent every summer. During the hottest part of the year,

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Speaker 2: which there which in the Philippines is March to May ish,

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Speaker 2: any individual store would be selling from five hundred to

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Speaker 2: fifteen hundred servings per day per day.

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Speaker 1: Wow.

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Speaker 2: And the chain has had like like two hundred and

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Speaker 2: fifty stores in the Philippines at that point.

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Speaker 1: It's a good hot weather treat. Even without having had it,

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Speaker 1: I'm like.

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Speaker 2: I get it icy and delicious. Yeah, I couldn't find

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Speaker 2: I couldn't find any festivals specifically devoted to hallow Hello.

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Speaker 2: Like it's sort of in the way that like there's

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Speaker 2: not really a festival devoted to like cotton candy, Like

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Speaker 2: it just shows up places. But I have seen a

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Speaker 2: couple of Filipino American like culture festivals with hollow Hollow

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Speaker 2: in the name. There is in fact a music fest

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Speaker 2: in the Orlando area. That looks awesome. So you guys

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Speaker 2: have been write in and tell us.

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Speaker 1: Yes, please please do. But this brings us to quite

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Speaker 1: the history section oofta.

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Speaker 2: Yes, yes, and we are going to get into that

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Speaker 2: as soon as we get back from a quick break

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Speaker 2: ForWord for our sponsors.

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Speaker 1: Back, thank you sponsor, Yes, thank you.

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Speaker 2: So. Lots of dishes tell the story of all of

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Speaker 2: the culinary influences of a place, and Hollow Hollow is

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Speaker 2: definitely one of those.

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Speaker 1: Yes. Many of these ingredients showcase the history of the

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Speaker 1: Philippines and the influence of colonization. Ice from the US,

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Speaker 1: the roots of the dessert from Japan, and the la

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Speaker 1: cheflon from the Spanish.

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Speaker 2: Okay, So the Spanish colonized and mostly controlled the Philippines

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Speaker 2: from the mid fifteen hundreds through eighteen ninety eight.

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Speaker 1: Yes, and before the Philippines were colonized, they frequently traded

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Speaker 1: with Japan.

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Speaker 2: Yeah, like there were Japanese immigrants living there when the

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Speaker 2: Spanish arrived.

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Speaker 1: Most historians trace the history of Hollow Hollow back to

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Speaker 1: two desserts from Japan, one called kakigori and one called mitsumame.

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Speaker 2: Yes, and so okay kakagory is a category of shaved

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Speaker 2: ice desserts, and it's mammae is a category of jelly

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Speaker 2: based desserts. They both have a lot of iterations, but

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Speaker 2: modernly cucagory often involves toppings like flavored syrups, sweet and

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Speaker 2: condensed milk, sweet beans and fruit over shaved ice. And

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Speaker 2: then it's a maame is more like a sweet dessert

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Speaker 2: salad kind of situation, with like cubes of often flavored jellies,

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Speaker 2: sweet beans or bean paste, pieces of fruit, and some

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Speaker 2: kind of sugary syrup as a sauce. Both probably didn't

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Speaker 2: look like that back in the eighteen hundreds, though, but

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Speaker 2: they were developing in various pockets of Japanese culture by

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Speaker 2: the middle to end of the Edo period, like the

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Speaker 2: eighteen hundreds ish, and we're popular by the turn of

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Speaker 2: the twentieth century. We'll have to come back to both

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Speaker 2: in different episodes.

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Speaker 1: Yes.

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Speaker 2: Meanwhile, canned milk products came up in the mid eighteen

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Speaker 2: hundreds as well. Cucagory might have been made of fresh

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Speaker 2: milk at times, but evaporated or sweetened condensed milk were

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Speaker 2: both hitting the global scene right around the same time, right.

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Speaker 1: And both of these desserts likely made it from Japan

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Speaker 1: to the Philippines through trade and immigration. And of course,

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Speaker 1: as we always say, those things travel, those like taste travel.

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Speaker 1: Japanese folks brought their taste with them, including khaki gory.

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Speaker 1: As always, it was adapted based on taste, traditions and

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Speaker 1: ingredients in the area. Soon, some Japanese people started opening

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Speaker 1: small businesses to sell these versions of khaki gory.

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Speaker 2: Yeah. Small businesses like restaurants were a pretty common way

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Speaker 2: for Japanese Filipinos to make a living at the time,

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Speaker 2: and in Tagalig a word for dzuki beans or mung

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Speaker 2: beans is mungo, and so sweetened mungo found their way

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Speaker 2: into the shaved ice desserts that people were making. The

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Speaker 2: desserts were sometimes called a mungo on yelo conialo, being Spanish.

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Speaker 1: For with ice right, and these Japanese folks often called

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Speaker 1: the shops mongo yah, and they quickly grew popular in Manila.

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Speaker 1: As the popularity grew, so did the ingredients. The list

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Speaker 1: of ingredients yeah, fruit in simple syrup, cube jellies, and

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Speaker 1: ube jam.

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Speaker 2: Although it's hard to really discern where and when each

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Speaker 2: of those came in, but sure ingredients were growing, popularity

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Speaker 2: was growing at the time. There was some ice being

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Speaker 2: shipped into the Philippines from international ice harvesting businesses like

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Speaker 2: we talked about in our episode Frederick Tutor's by the

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Speaker 2: mid eighteen hundreds, and probably some ice coming down from

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Speaker 2: Japan to maybe it was definitely a fancy thing ice

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Speaker 2: in warm climates until the turn of the century at least.

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Speaker 2: The introduction of le cheiflan is a little bit of

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Speaker 2: a curveball historically speaking, like, okay, custards go way back

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Speaker 2: in European history. Certainly the Spanish were making custard by

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Speaker 2: the time they started colonizing the Philippines, but let chiflann

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Speaker 2: or crime caramel like, which is baked using a steambath

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Speaker 2: and with the caramelized sugar on the top. That's a

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Speaker 2: more recent, like late eighteen hundreds iteration of custard. So

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Speaker 2: I would say it's a possibility that working class Filipinos

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Speaker 2: around the turn of the century learned about the dish

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Speaker 2: from fancy European style kitchens that they were employed in,

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Speaker 2: or that well to do Filipinos learned about it from

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Speaker 2: fancy European style dinners that they were attending either way.

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Speaker 1: Both ways.

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Speaker 2: Perhaps lechiflan eventually became a very popular like holiday fiesta

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Speaker 2: party dessert and eventually eventually made its way into Hollow Hollow,

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Speaker 2: But I could I could not put a date on

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Speaker 2: it for sure.

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Speaker 1: Though.

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Speaker 2: The idea of a like refreshing afternoon snack called ameerenda

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Speaker 2: was installed by the Spanish during the eighteen hundreds.

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Speaker 1: Yes, I've got that. Yeah. And something else that played

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Speaker 1: an important role in the evolution of Hollow Hollow happened

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Speaker 1: after America's occupation of the Philippines beginning in eighteen ninety eight.

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Speaker 2: Right, that's when the US annexed the Philippines from Spain

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Speaker 2: following the Spanish American War. Note that this was not

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Speaker 2: a smooth transition, but that's a different podcast, probably different episode.

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Speaker 1: Yeah. Yeah. At the time, there wasn't a lot of

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Speaker 1: ice available there, and the US began exporting ice to

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Speaker 1: increase the supply. Later, in nineteen oh two, America built

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Speaker 1: Manila's first ice plant, making it far easier when it

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Speaker 1: came to anything that required ice, including Hollow Hollow.

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Speaker 2: Yeah. These Japanese frozen dessert shops and soda fountains really

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Speaker 2: thrived though on the business of relatively wealthy customers. It

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Speaker 2: would be a few decades before frozen desserts would have

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Speaker 2: been in reach for lower earners. And as Americans colonized

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Speaker 2: the area, they also brought in a lot of canned goods,

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Speaker 2: which became a bit of a status symbol for well

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Speaker 2: off Filipinos at the time, who started to repurpose things

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Speaker 2: like canned corn in their own cuisine. There's a story

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Speaker 2: that this American official's wife told in her letters to

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Speaker 2: friends and family from the time how she was like

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Speaker 2: a little scandalized when a wealthy local served her canned

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Speaker 2: corn with powdered sugar at his dinner table, Like, oh,

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Speaker 2: what a silly thing to do. But this sort of

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Speaker 2: thing shows that, you know, people were taking these these

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Speaker 2: goods that were novel to them and being creative and

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Speaker 2: personalizing them. And of course, like there is a whole

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Speaker 2: other conversation to be had about the power dynamics of

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Speaker 2: canned foods and colonization and all of that. But I

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Speaker 2: love when people get excited about something that's so cool

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Speaker 2: and like find a new way to use it, Like

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Speaker 2: Hekiya put powdered chugger on there that sounds delicious.

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Speaker 1: Absolutely be creative, it's great.

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Speaker 2: Anyway, uh okay. Moving forward into the nineteen twenties, a

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Speaker 2: few technological like slash modernization things were happening, so home

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Speaker 2: refrigerators began to hit the market and the price of

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Speaker 2: ice started to drop. Japanese ice shaving machines also started

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Speaker 2: to hit the market, and there was a growing middle class.

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Speaker 2: There was also a push for better sanitation practices and

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Speaker 2: regulation of ice after a couple of like typhoid and

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Speaker 2: colera outbreaks traced back to improper ice storage. By this point,

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Speaker 2: in nineteen twenty two, health Department records show that there

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Speaker 2: was a popular shaved or scraped ice dish it's called

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Speaker 2: scraped ice in the literature that they called the mixed

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Speaker 2: food popularly named hollow Hollow. So we don't have more

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Speaker 2: like fun evidence, but it is clear that by this

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Speaker 2: time nineteen twenty two, Filipinos had adopted kakagori and started

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Speaker 2: making it their own up to an including the name.

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Speaker 2: Around the same time, the premiere Filipino ice cream brand,

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Speaker 2: Magnolia was getting big. There were just lots of frozen

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Speaker 2: dessert shops around Manila through the nineteen thirties, but the

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Speaker 2: Philippines were a major site of warfare during World War Two,

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Speaker 2: with the Japanese military invading and occupying parts of the

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Speaker 2: islands and waging naval battles and the surrounding waters. It

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Speaker 2: was really bloody on all sides, with lots of law

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Speaker 2: of Filipino resistance and civilian life, and a good bit

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Speaker 2: of destruction in places like Manila.

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Speaker 1: Yes and the mango yash shops all but disappeared from

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Speaker 1: the Philippines with the evacuation of the Japanese after World

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Speaker 1: War Two, and this led to a wave of even

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Speaker 1: more creativity when it came to ingredients, some of which

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Speaker 1: did cause controversy continued to cause controversy. I think this

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Speaker 1: is when ube became a popular ingredient in some regional

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Speaker 1: varieties of hollow hollow. I couldn't find specifics, but certainly

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Speaker 1: this is when our modern take on ice cream really

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Speaker 1: took off. So if you're looking at ube, ice cream

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Speaker 1: and ice cream was reintroduced to the Philippines during the

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Speaker 1: post for American occupation.

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Speaker 2: Yeah, like think of all the ice cream parlor culture

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Speaker 2: of the late forties through the fifties. The US ceded

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Speaker 2: control of the Philippines to independent rule in nineteen forty,

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Speaker 2: but remained a heavy military and economic influence. So yeah,

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Speaker 2: they were still bringing products in, but there was also

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Speaker 2: right this local culture for frozen treats rooted already. Eventually,

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Speaker 2: Magnolia came out with local flavors now considered classics like

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00:24:19,280 --> 00:24:25,840
Speaker 2: ube and sweetcorn and mango. Post war Filipino owned food

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Speaker 2: stands and restaurants started springing up, including ones that featured

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Speaker 2: some of those old Soda Fountain favorites like shaved ice

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00:24:33,080 --> 00:24:37,200
Speaker 2: desserts including hollow hollow, and some of them, like Little Kiapo,

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Speaker 2: are still around today. The dessert had made its way

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Speaker 2: to Oakland, California, a suburb of San Francisco, with a

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Speaker 2: wave of post war Filipino immigrants by the nineteen fifties.

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Speaker 2: There's a nineteen fifty eight newspaper write up recommending that

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Speaker 2: you try it if you're in the Oakland area. In

387
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Speaker 2: the seventies and eighties, Filipino fast food joints Jolly Bee

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Speaker 2: and Chow King got started, both with how Hollow on

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Speaker 2: the menu.

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Speaker 1: And hollow hollows started to become really popular in the

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Speaker 1: US in twenty thirteen ish, as did Filipino cuisine at large.

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Speaker 2: Yeah. In twenty sixteen, speaking of a BONEU Petite magazine

393
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Speaker 2: really pissed off the Internet with an ode to Hollow

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Speaker 2: Hollow that included some like really confusing substitutions like popcorn

395
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Speaker 2: instead of those little like rice crispies and gummy bears

396
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Speaker 2: in place of tapioca pearls or like sugar palm fruit.

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Speaker 1: I'm so glad you bought this up because when I

398
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Speaker 1: was researching it, I have reached my free limit. Oh

399
00:25:39,720 --> 00:25:42,119
Speaker 1: the boneup a teat magazine. And then there was another

400
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Speaker 1: article that was like I was haunted by what happened here,

401
00:25:45,720 --> 00:25:47,760
Speaker 1: and I couldn't read that one either, So I was like,

402
00:25:47,920 --> 00:25:51,720
Speaker 1: what what happened? What took place in this?

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Speaker 2: So thank you Lord any anytime?

404
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Speaker 1: Yeah good?

405
00:26:05,920 --> 00:26:08,520
Speaker 2: And yeah, it's this is one of those things that

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Speaker 2: I really wish that we could travel for this one,

407
00:26:10,960 --> 00:26:13,879
Speaker 2: because I would really love to go to like ninety

408
00:26:13,920 --> 00:26:18,560
Speaker 2: eight different Hello Hello places and talk to everyone possible

409
00:26:18,720 --> 00:26:22,000
Speaker 2: about all of the influences that they've had and that

410
00:26:22,040 --> 00:26:26,920
Speaker 2: they've seen, like their grandparents having, and I mean we

411
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Speaker 2: do have, we do have great little pockets of Filipino

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Speaker 2: culture here in Atlanta, and so we can totally make

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Speaker 2: this hallow hollow thing happen for you, Annie.

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Speaker 1: Yes, and I would like to. In a strange way,

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Speaker 1: it reminded me of back when we used to do

416
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Speaker 1: videos and I went on my free of putting way

417
00:26:46,280 --> 00:26:49,840
Speaker 1: too much like topics in my frozen yogurt. Although this

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00:26:49,880 --> 00:26:52,520
Speaker 1: would be way better, but like having the like multiple

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Speaker 1: textures and colors and all of that stuff. I think

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Speaker 1: I would really really like it because I'm somebody who

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00:26:58,960 --> 00:27:03,639
Speaker 1: likes I like a variety of textures. Yeah, like a

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00:27:03,720 --> 00:27:08,399
Speaker 1: variety of flavors. So I yeah, I would like to

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00:27:08,440 --> 00:27:10,680
Speaker 1: make it happen. I think I would be really into it.

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00:27:11,000 --> 00:27:13,800
Speaker 2: Yeah. Every every bite is a fun little surprise. It's

425
00:27:13,840 --> 00:27:15,200
Speaker 2: just like, oh what am I getting in here?

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00:27:15,280 --> 00:27:16,520
Speaker 1: Oh cool? Yeah?

427
00:27:16,840 --> 00:27:21,440
Speaker 2: Yeah yeah. Although I've read strong opinions about like how

428
00:27:21,520 --> 00:27:25,520
Speaker 2: many ingredients it's appropriate to layer within a single hollow hollow.

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00:27:26,600 --> 00:27:29,200
Speaker 1: I did too, I did two, and I read strong

430
00:27:29,200 --> 00:27:34,200
Speaker 1: opinions about like what the final texture should be after

431
00:27:34,240 --> 00:27:34,920
Speaker 1: you mix it?

432
00:27:35,160 --> 00:27:40,720
Speaker 2: Oh yeah yeah, which again we love strong opinions.

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00:27:40,720 --> 00:27:42,960
Speaker 1: But it was funny because I haven't had it. Yeah.

434
00:27:43,480 --> 00:27:46,359
Speaker 2: Oh wow, yeah you tell me?

435
00:27:47,880 --> 00:27:50,520
Speaker 1: Is that right? Wrong? Is it just a reference. I

436
00:27:50,520 --> 00:27:55,080
Speaker 1: don't know, but yeah, this was a This was a

437
00:27:55,080 --> 00:27:58,040
Speaker 1: really interesting one and I would love to hear. I've

438
00:27:58,080 --> 00:28:01,000
Speaker 1: basically read when I was research this. You can make

439
00:28:01,040 --> 00:28:03,040
Speaker 1: it at home, but it's not like the easiest thing.

440
00:28:03,920 --> 00:28:06,800
Speaker 1: But if you have the ingredients, it's not that it's difficult.

441
00:28:06,800 --> 00:28:08,320
Speaker 1: It's more than ingredients.

442
00:28:09,560 --> 00:28:14,440
Speaker 2: Yeah, yeah, yeah, for for sure, right, Like it's worthwhile

443
00:28:14,800 --> 00:28:20,640
Speaker 2: to get out to a grosser that has the appropriate

444
00:28:21,080 --> 00:28:24,240
Speaker 2: fruit or canned goods that you want to use in it.

445
00:28:24,400 --> 00:28:27,800
Speaker 2: And if you don't have an ice shaver, don't try.

446
00:28:28,240 --> 00:28:30,480
Speaker 2: Don't it's not it's not crush it's not a crushed

447
00:28:30,520 --> 00:28:34,160
Speaker 2: ice dessert. It's a shaved ice dessert. So yes, get

448
00:28:34,200 --> 00:28:34,680
Speaker 2: an ice shaver.

449
00:28:36,680 --> 00:28:38,440
Speaker 1: Just get an ice shaver.

450
00:28:38,880 --> 00:28:39,880
Speaker 2: That's that's it.

451
00:28:42,640 --> 00:28:46,440
Speaker 1: Well, listeners, if you've ever made it, if you have

452
00:28:46,520 --> 00:28:49,920
Speaker 1: thoughts about it, if you have memories of it, oh yes,

453
00:28:51,000 --> 00:28:54,120
Speaker 1: please let us know. But I believe that's what we

454
00:28:54,200 --> 00:28:56,320
Speaker 1: have to say about Hollow Hollow for now.

455
00:28:56,720 --> 00:28:59,680
Speaker 2: It is. We do already have some listener mail for you, though,

456
00:28:59,720 --> 00:29:01,200
Speaker 2: and were going to get into that as soon as

457
00:29:01,240 --> 00:29:02,800
Speaker 2: we get back from one more quick break for a

458
00:29:02,800 --> 00:29:04,400
Speaker 2: word from our sponsors.

459
00:29:12,640 --> 00:29:15,480
Speaker 1: And we're back. Thank you, sponsor. Yes, thank you, and

460
00:29:15,520 --> 00:29:17,560
Speaker 1: we're back with Listener.

461
00:29:24,920 --> 00:29:25,200
Speaker 2: Mix.

462
00:29:27,560 --> 00:29:30,000
Speaker 1: I do think the process of mixing is also a

463
00:29:30,120 --> 00:29:32,400
Speaker 1: very can be a very rewarding process.

464
00:29:32,880 --> 00:29:38,320
Speaker 2: Oh yeah, you're you're the creator in this, In this

465
00:29:38,560 --> 00:29:39,840
Speaker 2: single blast, you.

466
00:29:39,800 --> 00:29:45,640
Speaker 1: Know, like the color might change. Yeah, I'm a big

467
00:29:45,840 --> 00:29:49,320
Speaker 1: I'm a big fan of mixing things up. I just

468
00:29:49,360 --> 00:29:54,120
Speaker 1: to ask my mom to specifically mix up the spaghetti

469
00:29:54,120 --> 00:29:58,480
Speaker 1: sauce just because I liked it so much. I'm into

470
00:29:58,520 --> 00:30:00,840
Speaker 1: it still.

471
00:30:00,960 --> 00:30:03,200
Speaker 2: I still go rogues like I like, I don't know.

472
00:30:03,480 --> 00:30:06,880
Speaker 2: Sometimes I very specifically eat like a little like a

473
00:30:06,880 --> 00:30:09,520
Speaker 2: little like I want to taste the individual.

474
00:30:09,040 --> 00:30:14,360
Speaker 1: Flavors and things. I think both there's space for boat. Yeah, yeah,

475
00:30:14,400 --> 00:30:22,000
Speaker 1: I agree, because sometimes I do that too. Wow. Michael wrote,

476
00:30:22,600 --> 00:30:25,320
Speaker 1: I have a story you may find amusing about this

477
00:30:25,440 --> 00:30:29,000
Speaker 1: last Listener mail. I was driving my friend Kate around

478
00:30:29,080 --> 00:30:31,080
Speaker 1: and we were listening to you guys together, as I

479
00:30:31,120 --> 00:30:33,640
Speaker 1: had recently discovered that she was also a fan of Savor.

480
00:30:34,200 --> 00:30:36,160
Speaker 1: We got to listen her mail and you started reading

481
00:30:36,200 --> 00:30:38,920
Speaker 1: my mail, and of course I'm always shocked to hear it,

482
00:30:39,040 --> 00:30:41,840
Speaker 1: but I didn't say anything. He, on the other hand,

483
00:30:42,440 --> 00:30:46,760
Speaker 1: had no idea. I got to watch her face first

484
00:30:46,840 --> 00:30:50,560
Speaker 1: become inquisitive and then confused. She later said it felt

485
00:30:50,600 --> 00:30:54,640
Speaker 1: like she was waking up from a dream and she said, wait,

486
00:30:54,720 --> 00:30:58,840
Speaker 1: who piea on a geary? Didn't you make that? And

487
00:30:58,880 --> 00:31:01,640
Speaker 1: suddenly the realization and hit her as if she just

488
00:31:01,720 --> 00:31:04,719
Speaker 1: put a dozen sour Patch candies in her mouth and

489
00:31:04,760 --> 00:31:08,840
Speaker 1: her brain was exploding from shock. It was hilarious to

490
00:31:08,920 --> 00:31:13,640
Speaker 1: watch confusion transform into excitement. Oh my god, my god,

491
00:31:13,680 --> 00:31:17,960
Speaker 1: that's you. They're reading your listener mail. I almost died

492
00:31:18,200 --> 00:31:25,800
Speaker 1: laugh Anyway, I also wanted to mention from the Bone

493
00:31:25,840 --> 00:31:29,840
Speaker 1: Marrow episode that I'm a fourth generation Taiwanese cook. My

494
00:31:29,920 --> 00:31:33,480
Speaker 1: great grandfather was a famous banquet chef, my grandmother was

495
00:31:33,520 --> 00:31:37,160
Speaker 1: a culinary instructor, my mother the same, and now me.

496
00:31:38,040 --> 00:31:41,800
Speaker 1: We have a family Taiwanese braised beef noodle soup recipe

497
00:31:41,840 --> 00:31:44,920
Speaker 1: passed down through the generations. We use beef shank and

498
00:31:45,000 --> 00:31:48,360
Speaker 1: hunks of beef tendon, slow braised for the better part

499
00:31:48,360 --> 00:31:50,520
Speaker 1: of the day in a broth. We continue adding to

500
00:31:50,600 --> 00:31:54,400
Speaker 1: and using for years at a time. One of the

501
00:31:54,400 --> 00:31:57,080
Speaker 1: big things that sets our recipe apart is that I

502
00:31:57,200 --> 00:32:00,640
Speaker 1: make ours with copious amounts of roasted beef our bone

503
00:32:00,680 --> 00:32:04,480
Speaker 1: to flavor the broth, so all that mouth feel is

504
00:32:04,600 --> 00:32:07,400
Speaker 1: raised to a higher level, which a latinous bone marrow

505
00:32:07,520 --> 00:32:11,800
Speaker 1: interspersed with the hunks of tender beef shank and soft tendon.

506
00:32:12,880 --> 00:32:15,920
Speaker 1: If you ever make a Taiwanese beef noodle soup, I

507
00:32:16,000 --> 00:32:19,680
Speaker 1: highly recommend doing it with the bone and marrow, specifically

508
00:32:19,800 --> 00:32:23,560
Speaker 1: hunting down lateral cut bone in beef shank intinted for

509
00:32:23,680 --> 00:32:29,480
Speaker 1: also buco. Oh wow, oh my mouth is watering. Oh no, oh,

510
00:32:29,520 --> 00:32:30,160
Speaker 1: my goodness.

511
00:32:30,760 --> 00:32:34,480
Speaker 2: I have never had this dish and now I need

512
00:32:34,520 --> 00:32:35,800
Speaker 2: it immediately.

513
00:32:37,280 --> 00:32:41,800
Speaker 1: Yes, I do as well. This is an emergency savor emergency.

514
00:32:42,880 --> 00:32:44,560
Speaker 1: I want it desperately.

515
00:32:44,320 --> 00:32:46,400
Speaker 2: Even though it's like ninety three degrees right now.

516
00:32:48,280 --> 00:32:52,600
Speaker 1: I don't care. I want it all. Eat a good

517
00:32:53,360 --> 00:32:55,480
Speaker 1: bone marrow soup at anytime.

518
00:32:58,760 --> 00:33:03,320
Speaker 2: But also, high Kate, We're glad that we could totally

519
00:33:03,320 --> 00:33:03,960
Speaker 2: freak you out.

520
00:33:04,160 --> 00:33:07,560
Speaker 1: That yeah, that's sort of our part of our whole

521
00:33:07,600 --> 00:33:10,160
Speaker 1: thing is freaking you out.

522
00:33:10,760 --> 00:33:11,880
Speaker 2: Yeah.

523
00:33:12,280 --> 00:33:18,760
Speaker 1: So yeah, well go oh heck mm.

524
00:33:18,680 --> 00:33:22,520
Speaker 2: Hmmmm oh I'm gonna be like dreaming about this soup. Okay,

525
00:33:22,600 --> 00:33:27,240
Speaker 2: all right, Tracy wrote, when I first listened to the

526
00:33:27,240 --> 00:33:29,520
Speaker 2: Potato Salad episode, I thought about writing in with my

527
00:33:29,560 --> 00:33:32,240
Speaker 2: mom's recipe, but totally forgot about it. Then I went

528
00:33:32,240 --> 00:33:34,760
Speaker 2: to a cookout and had Irish potato salad for the

529
00:33:34,800 --> 00:33:37,800
Speaker 2: first time. The folks hosting the cookout are from Ireland

530
00:33:37,840 --> 00:33:40,000
Speaker 2: and turned me on to something I had never thought of,

531
00:33:40,400 --> 00:33:43,720
Speaker 2: mashed potatoes as the bass. The salad tasted a lot

532
00:33:43,760 --> 00:33:46,760
Speaker 2: like Southern potato salad with a mustard mayo dressing and

533
00:33:46,840 --> 00:33:49,280
Speaker 2: was served cold. When I asked the host why she

534
00:33:49,360 --> 00:33:51,200
Speaker 2: made it this way, she explained that it was how

535
00:33:51,240 --> 00:33:53,120
Speaker 2: she grew up eating it in Ireland, and that she

536
00:33:53,200 --> 00:33:56,440
Speaker 2: was skeptical of most American potato salad because the cubed

537
00:33:56,440 --> 00:33:59,440
Speaker 2: potatoes were often not cooked all the way through. She

538
00:33:59,480 --> 00:34:02,400
Speaker 2: said to us to reacid potatoes peeled. It was really

539
00:34:02,480 --> 00:34:05,040
Speaker 2: yummy and interesting. I wonder if you have any Irich

540
00:34:05,080 --> 00:34:09,200
Speaker 2: listeners who can weigh in onto the recipes. Growing up,

541
00:34:09,280 --> 00:34:11,920
Speaker 2: my mom would make a lovely German potato salad and

542
00:34:12,160 --> 00:34:15,279
Speaker 2: a cold potato salad. I can't find the recipes for either,

543
00:34:15,480 --> 00:34:18,000
Speaker 2: but I can do the cold salad for memory. The

544
00:34:18,040 --> 00:34:20,759
Speaker 2: proportions are a choose your own adventure, but I have

545
00:34:20,960 --> 00:34:26,040
Speaker 2: included suggestions. Okay, prep the potatoes, red potatoes, quartered, and

546
00:34:26,080 --> 00:34:29,640
Speaker 2: boiled until forked tender, starting in cold, lightly salted water.

547
00:34:30,440 --> 00:34:32,440
Speaker 2: Drain the potatoes and coat them with a generous amount

548
00:34:32,480 --> 00:34:35,759
Speaker 2: of salt. Refrigerate in a colander overnight. This is a

549
00:34:35,840 --> 00:34:38,640
Speaker 2: kind of potatoes dry brine if you will. And this

550
00:34:38,800 --> 00:34:41,120
Speaker 2: is the secret. Potatoes can take a lot of salt.

551
00:34:41,400 --> 00:34:43,680
Speaker 2: I use kosher, but my mom always used table salt

552
00:34:44,360 --> 00:34:47,560
Speaker 2: to make the salad. The dressing is simply Helmans or

553
00:34:47,600 --> 00:34:51,479
Speaker 2: Best Foods. Light mayo, not miracle whip, not full fat mayo.

554
00:34:51,719 --> 00:34:54,120
Speaker 2: The helmands with the light blue lid. The olive oil

555
00:34:54,160 --> 00:34:58,120
Speaker 2: ones are good too, but don't tell me mom. Mix

556
00:34:58,200 --> 00:35:01,320
Speaker 2: the potatoes with a few chopp hard boiled eggs, maybe

557
00:35:01,600 --> 00:35:04,280
Speaker 2: one per two people, and a quarter cup of celery,

558
00:35:04,360 --> 00:35:07,480
Speaker 2: chopped per person. Toss in a light coating of the mayo.

559
00:35:07,760 --> 00:35:10,000
Speaker 2: It should not be gloopy, but just enough moisture to

560
00:35:10,040 --> 00:35:12,879
Speaker 2: make it a salad garnish with a good sprinkled black

561
00:35:12,880 --> 00:35:15,160
Speaker 2: pepper and paprika over the top to make it pretty.

562
00:35:16,080 --> 00:35:18,440
Speaker 2: I've had many riffs and variations over the years, but

563
00:35:18,520 --> 00:35:21,520
Speaker 2: this is really straightforward and brings back lots of fun memories.

564
00:35:21,840 --> 00:35:26,360
Speaker 2: Enjoy bone Marrow. As I listened to the episode. I

565
00:35:26,400 --> 00:35:29,400
Speaker 2: couldn't help but think of Trevor Noah. In his book

566
00:35:29,560 --> 00:35:32,040
Speaker 2: Born a Crime, he talks about going to a fancy

567
00:35:32,080 --> 00:35:34,880
Speaker 2: restaurant and being served bone marrow as a delicacy, but

568
00:35:35,000 --> 00:35:37,560
Speaker 2: that it brought back memories of being really, really poor.

569
00:35:38,400 --> 00:35:40,799
Speaker 2: In the rabbit episode, you shared a stat about the

570
00:35:40,800 --> 00:35:43,719
Speaker 2: income brackets of people who eat rabbits. Either you're eating

571
00:35:43,800 --> 00:35:46,279
Speaker 2: in a fine dining setting, or you hunted it and

572
00:35:46,440 --> 00:35:48,920
Speaker 2: that's all you have. I think bone marrow might be

573
00:35:48,960 --> 00:35:51,560
Speaker 2: the same. I'm including a section from Noah's book where

574
00:35:51,560 --> 00:35:56,200
Speaker 2: he explains quote the butcher sold bones too. We called

575
00:35:56,200 --> 00:35:58,920
Speaker 2: them soup bones, but they were actually labeled dog bones

576
00:35:58,920 --> 00:36:01,359
Speaker 2: in the store. Would cook them for their dogs as

577
00:36:01,360 --> 00:36:04,200
Speaker 2: a treat. Whenever times were really tough, would fall back

578
00:36:04,239 --> 00:36:06,560
Speaker 2: on dog bones. My mom would boil them for soup,

579
00:36:06,800 --> 00:36:09,080
Speaker 2: would suck the marrow out of them. Sucking marrow out

580
00:36:09,080 --> 00:36:12,319
Speaker 2: of bones is a skill poor people learn early. I'll

581
00:36:12,360 --> 00:36:14,120
Speaker 2: never forget the first time I went to a fancy

582
00:36:14,160 --> 00:36:16,480
Speaker 2: restaurant as a grown man and someone told me, you

583
00:36:16,600 --> 00:36:18,719
Speaker 2: have to try the bone marrow. It's such a delicacy,

584
00:36:18,719 --> 00:36:21,719
Speaker 2: it's divine. They ordered it, the waiter brought it out

585
00:36:21,760 --> 00:36:25,719
Speaker 2: and I was like, dog bones, motherfucker, I was not impressed.

586
00:36:28,840 --> 00:36:33,200
Speaker 1: That's such a good point. Would ruse up a lot.

587
00:36:35,120 --> 00:36:45,120
Speaker 1: How often things that were used just to survive weren't fancy. Yeah,

588
00:36:45,160 --> 00:36:46,440
Speaker 1: bones weren't expensive.

589
00:36:46,719 --> 00:36:49,080
Speaker 2: No, would never get to the table of a fancy

590
00:36:49,120 --> 00:36:53,000
Speaker 2: person because they were busy eating whatever. The fine cuts

591
00:36:53,080 --> 00:36:54,439
Speaker 2: of meat were considered at the time.

592
00:36:55,520 --> 00:37:02,640
Speaker 1: Yes, and then for whatever reason, it become something that

593
00:37:03,000 --> 00:37:06,560
Speaker 1: is fancy, and then the price grows.

594
00:37:06,800 --> 00:37:10,480
Speaker 2: Yeah, and now you can't even get oxtail anymore, because yes.

595
00:37:10,920 --> 00:37:14,160
Speaker 1: Your macaroni and cheese is fifteen dollars. You're not sure

596
00:37:14,200 --> 00:37:19,440
Speaker 1: why it happens all of the time, but bone mare

597
00:37:19,520 --> 00:37:23,200
Speaker 1: is definitely a great example, because I feel like, at

598
00:37:23,280 --> 00:37:28,160
Speaker 1: least in my memory growing up, it wasn't bone marrow,

599
00:37:28,239 --> 00:37:30,520
Speaker 1: but we did a lot of the bones from things

600
00:37:30,560 --> 00:37:33,200
Speaker 1: we would put into your like turnip greens or whatever.

601
00:37:33,440 --> 00:37:38,279
Speaker 1: Oh sure, yeah, And it was more of a it

602
00:37:38,320 --> 00:37:40,680
Speaker 1: wasn't a like, oh, we're being fancy. It was more like,

603
00:37:40,800 --> 00:37:43,840
Speaker 1: let's give this a bit more nutrition, or give this

604
00:37:44,360 --> 00:37:46,000
Speaker 1: more that make this last a bit longer.

605
00:37:46,120 --> 00:37:49,120
Speaker 2: Yeah, let's squeeze out every little bit of flavor and

606
00:37:49,200 --> 00:37:51,560
Speaker 2: worth that we can from the thing. That we have

607
00:37:51,719 --> 00:37:54,359
Speaker 2: purchased or hunted or whatever it is that it is.

608
00:37:54,480 --> 00:37:59,680
Speaker 1: Yeah, yes, exactly exactly, and I think yeah, Bone Mare

609
00:37:59,800 --> 00:38:07,600
Speaker 1: was excellent example of that. Also, I am very very intrigued.

610
00:38:07,640 --> 00:38:12,400
Speaker 1: I hope some other listeners write in Irish listeners are

611
00:38:13,080 --> 00:38:18,200
Speaker 1: or maybe even countered this potato salad because I've never

612
00:38:18,400 --> 00:38:23,880
Speaker 1: really considered using mash potatoes as the bass.

613
00:38:23,880 --> 00:38:27,520
Speaker 2: Certainly like a partial mash is what's going on in

614
00:38:27,680 --> 00:38:31,680
Speaker 2: Korean and Japanese style potato salads and so I but

615
00:38:31,960 --> 00:38:34,520
Speaker 2: I'm I'm not sure how mashed this mash is.

616
00:38:35,080 --> 00:38:38,160
Speaker 1: Yeah, yeah, because a partial mash, yes, but a like

617
00:38:38,360 --> 00:38:40,120
Speaker 1: full mash that's new to me.

618
00:38:40,600 --> 00:38:41,520
Speaker 2: I mean I still eat that.

619
00:38:42,360 --> 00:38:45,200
Speaker 1: Oh yeah, potatoes great.

620
00:38:45,080 --> 00:38:49,040
Speaker 2: Right again again the potato episode a potato salad episode. Yeah,

621
00:38:49,040 --> 00:38:50,040
Speaker 2: I just want to eat potatoes.

622
00:38:51,040 --> 00:38:55,680
Speaker 1: Yeah yeah, And I will say this recipe sounds great.

623
00:38:55,680 --> 00:39:00,360
Speaker 1: And I do love how you have several differing, it

624
00:39:00,520 --> 00:39:07,080
Speaker 1: seems secret opinions from your mom. That's excellent.

625
00:39:07,440 --> 00:39:10,840
Speaker 2: I love that, and I love I love Michael that

626
00:39:11,120 --> 00:39:13,839
Speaker 2: you wrote too about your about your your parents and

627
00:39:14,040 --> 00:39:18,120
Speaker 2: grandparents and great grandparents, and that's all fabulous.

628
00:39:19,120 --> 00:39:23,080
Speaker 1: Yeah, it's always great when you all share your your

629
00:39:23,120 --> 00:39:27,600
Speaker 1: family stories with us and history with us and those memories.

630
00:39:27,680 --> 00:39:32,400
Speaker 1: So thank you so much to both of these listeners

631
00:39:32,440 --> 00:39:35,000
Speaker 1: for writing in. If you would like to write into us,

632
00:39:35,200 --> 00:39:38,279
Speaker 1: you can our emails hello at savorpod dot com.

633
00:39:38,400 --> 00:39:41,400
Speaker 2: We're also on social media. You can find us on Twitter, Facebook,

634
00:39:41,440 --> 00:39:43,799
Speaker 2: and Instagram at saver pod and we do hope to

635
00:39:43,800 --> 00:39:46,520
Speaker 2: hear from you. Savor is production by Heart Radio. For

636
00:39:46,680 --> 00:39:49,600
Speaker 2: more podcasts my Heart Radio, you can visit the iHeartRadio app,

637
00:39:49,719 --> 00:39:52,360
Speaker 2: Apple Podcasts, or wherever you listen to your favorite shows.

638
00:39:52,560 --> 00:39:55,840
Speaker 2: Thanks as always to our superproducers Dylan Fagan and Andrew Howard.

639
00:39:56,000 --> 00:39:57,640
Speaker 2: Thanks to you for listening, and we hope that lots

640
00:39:57,680 --> 00:39:59,040
Speaker 2: more good things are coming your way