1 00:00:08,760 --> 00:00:11,120 Speaker 1: Hello, and welcome to Savor production of I Heart Radio. 2 00:00:11,280 --> 00:00:13,480 Speaker 1: I'm Any Rees and I'm Lauren voc Obam, and today 3 00:00:13,600 --> 00:00:18,040 Speaker 1: we have an episode for you about manchego cheese, yes, 4 00:00:18,160 --> 00:00:20,520 Speaker 1: which is gonna be fun because I was telling Lauren 5 00:00:20,600 --> 00:00:27,479 Speaker 1: beforehand for some reason, I've always put an extra in 6 00:00:27,480 --> 00:00:31,840 Speaker 1: in the pronunciation of menche go. So I'm gonna do 7 00:00:32,280 --> 00:00:35,559 Speaker 1: my absolute best to not make this a nightmare for 8 00:00:36,400 --> 00:00:43,000 Speaker 1: editor producer Andrew. But it really stuck. I've been practicing. 9 00:00:43,000 --> 00:00:46,000 Speaker 1: I practiced before this, I practiced some last night, and 10 00:00:46,080 --> 00:00:50,839 Speaker 1: I still catch myself doing I don't know why. I 11 00:00:51,040 --> 00:00:53,040 Speaker 1: you know, there are just some words that I mean, 12 00:00:53,320 --> 00:00:57,800 Speaker 1: good goodness knows um that as a human who speaks 13 00:00:57,800 --> 00:01:01,360 Speaker 1: into microphones for a living, there's like no better way 14 00:01:01,720 --> 00:01:07,080 Speaker 1: to find out that you mispronounce everything. Yes, absolutely true, 15 00:01:07,800 --> 00:01:10,120 Speaker 1: even stuff that you really think you have a handle on, 16 00:01:10,240 --> 00:01:12,280 Speaker 1: and you just go ahead and say it like a 17 00:01:12,319 --> 00:01:16,240 Speaker 1: fool and uh And then immediately Twitter is like, did 18 00:01:16,280 --> 00:01:25,800 Speaker 1: you know you're terrible? Yes, absolutely true, Lauren. Uh, Well, 19 00:01:26,680 --> 00:01:29,120 Speaker 1: we're going to go through this together. Yeah, yeah, I 20 00:01:30,240 --> 00:01:32,360 Speaker 1: believe in you. It's and this is this is a 21 00:01:32,400 --> 00:01:36,640 Speaker 1: safe space. We're going to be okay. Thank you. Thank you. 22 00:01:36,920 --> 00:01:44,240 Speaker 1: I do love a good man. I only discovered these cheeses, 23 00:01:44,480 --> 00:01:48,880 Speaker 1: this cheese barely recently, like within the past six years. 24 00:01:50,160 --> 00:01:52,440 Speaker 1: I'd probably had it before then, but like I'd only 25 00:01:53,040 --> 00:01:56,200 Speaker 1: purposefully sought it out knew what it was within the past. 26 00:01:56,240 --> 00:01:59,160 Speaker 1: I would say six years um, and I went through 27 00:01:59,160 --> 00:02:03,320 Speaker 1: a real thing is a couple of years ago, putting 28 00:02:03,320 --> 00:02:08,600 Speaker 1: it on everything. It's really good. I I love a 29 00:02:08,680 --> 00:02:12,440 Speaker 1: mentego like. I actually happened to go to the grocery 30 00:02:12,440 --> 00:02:17,760 Speaker 1: store yesterday after after we picked this topic, and I 31 00:02:17,840 --> 00:02:22,720 Speaker 1: was like, Okay, yeah, this seems to happen. I definitely 32 00:02:23,000 --> 00:02:29,000 Speaker 1: like ate some like thirty minutes ago, so good and ready, 33 00:02:29,200 --> 00:02:35,640 Speaker 1: Yes it is. It's delicious. Funnily enough, I was researching 34 00:02:35,680 --> 00:02:39,760 Speaker 1: this last night, and last night I also happened to 35 00:02:40,040 --> 00:02:45,200 Speaker 1: be watching the Batman okay you Batman movie, and one 36 00:02:45,240 --> 00:02:47,760 Speaker 1: of the first things that came up when I searched 37 00:02:48,320 --> 00:02:54,760 Speaker 1: Manchego cheese was this review of the Batman um which 38 00:02:54,800 --> 00:02:57,240 Speaker 1: I hope is not some weird my TV is listening 39 00:02:57,280 --> 00:02:59,280 Speaker 1: to me because I tried to turn all of that off. 40 00:02:59,639 --> 00:03:03,560 Speaker 1: But any way, it was a review that said something 41 00:03:03,600 --> 00:03:07,040 Speaker 1: along the lines of Robert Pattison can cut a slice 42 00:03:07,040 --> 00:03:13,320 Speaker 1: of menche Go cheese on his jaw, and I was 43 00:03:13,400 --> 00:03:17,320 Speaker 1: kind of impressed, but it kept coming up. Okay, sure, 44 00:03:18,840 --> 00:03:20,880 Speaker 1: it's a nice jaw line, it's a you know, it 45 00:03:21,000 --> 00:03:26,560 Speaker 1: is a firm jawline, and it is It's not the 46 00:03:26,600 --> 00:03:31,320 Speaker 1: first device I would attempt to shred cheese on, but no, 47 00:03:31,760 --> 00:03:34,320 Speaker 1: and nor is it the first cheese I would think of. 48 00:03:34,760 --> 00:03:39,480 Speaker 1: But that's what came up in this review, So I 49 00:03:39,520 --> 00:03:47,080 Speaker 1: love it. Good terms made me laugh. Uh. You can 50 00:03:47,120 --> 00:03:52,840 Speaker 1: see our many past episodes we've done on different cheeses, 51 00:03:54,400 --> 00:03:57,720 Speaker 1: several at this point, and I would say yogurt too, 52 00:03:57,800 --> 00:04:02,640 Speaker 1: is pretty key in this one. Sure. Yeah. Uh, those those, 53 00:04:02,720 --> 00:04:06,280 Speaker 1: many of those go further into the science of cheesemaking 54 00:04:06,320 --> 00:04:11,560 Speaker 1: than I'm going to go into today, Yes, because you know, 55 00:04:11,760 --> 00:04:15,920 Speaker 1: we've sort of done it a lot. Yeah, at this point, 56 00:04:17,080 --> 00:04:20,000 Speaker 1: but we'll still touch on on those points for sure. 57 00:04:21,839 --> 00:04:26,840 Speaker 1: But I guess this brings us to our question manchego 58 00:04:27,000 --> 00:04:35,799 Speaker 1: cheese what is it? Well? Uh, Manchego is a type 59 00:04:35,800 --> 00:04:39,640 Speaker 1: of cheese traditionally made in Spain with sheep's milk that 60 00:04:39,800 --> 00:04:43,920 Speaker 1: is pressed and aged until it's anywhere from semisoft and 61 00:04:43,960 --> 00:04:48,039 Speaker 1: creamy to firm and like buttery crumbly. Uh. It has 62 00:04:48,120 --> 00:04:51,720 Speaker 1: this sort of sweet and sour tang to it that 63 00:04:51,720 --> 00:04:57,120 Speaker 1: that balances the grassy and barney and even smoky flavors 64 00:04:57,160 --> 00:05:01,279 Speaker 1: of the sheep's milk. And it gets more sort caramelly 65 00:05:01,320 --> 00:05:04,880 Speaker 1: and nutty as it ages, and I I couldn't think 66 00:05:04,880 --> 00:05:09,080 Speaker 1: of of of I didn't have like a synesthesia too 67 00:05:10,080 --> 00:05:12,160 Speaker 1: to go along with this one. And I feel like 68 00:05:12,200 --> 00:05:15,360 Speaker 1: I'm I feel like I'm falling down, I'm derelict in 69 00:05:15,440 --> 00:05:19,040 Speaker 1: my duty here. But I'm like it's delicious. It's like 70 00:05:19,080 --> 00:05:25,120 Speaker 1: it's delicious. Yeah, I think that's great. It is. It's 71 00:05:25,160 --> 00:05:29,760 Speaker 1: like it's delicious and it's delicious and like a lot 72 00:05:29,800 --> 00:05:34,120 Speaker 1: of different ways. It's very adaptable. It is. It's a 73 00:05:34,240 --> 00:05:37,839 Speaker 1: for for something that can be um. It's something that's 74 00:05:37,360 --> 00:05:41,560 Speaker 1: it's it's almost like a little bit like surprisingly strongly flavored, 75 00:05:43,279 --> 00:05:47,480 Speaker 1: surprisingly strongly flavored. I like that. I like that, and 76 00:05:47,560 --> 00:05:50,480 Speaker 1: like especially especially the more aged ones, which are usually 77 00:05:50,480 --> 00:05:53,000 Speaker 1: what you're going to get in the US. UM are Yeah. 78 00:05:53,080 --> 00:05:54,600 Speaker 1: Like like you you take a bite and you're like, oh, 79 00:05:54,600 --> 00:05:56,640 Speaker 1: it's cheese, and then you're like whoa, There's like a 80 00:05:56,640 --> 00:05:59,920 Speaker 1: lot going on in this cheese. It's got a lot 81 00:06:00,080 --> 00:06:05,960 Speaker 1: going on, a lot going on. Uh. Manchego, like other 82 00:06:06,080 --> 00:06:09,800 Speaker 1: products we've talked about, is a protected denomination of origin, 83 00:06:10,520 --> 00:06:14,000 Speaker 1: which means that, except in a few cases, in order 84 00:06:14,040 --> 00:06:17,200 Speaker 1: to call something manchego, you have to make it in 85 00:06:17,200 --> 00:06:21,839 Speaker 1: a particular area and in particular ways. Uh. That area 86 00:06:22,120 --> 00:06:25,359 Speaker 1: is Castilla la Mancha, which is a region in central Spain, 87 00:06:25,440 --> 00:06:28,479 Speaker 1: like southeast of Madrid. It's made with milk from a 88 00:06:28,560 --> 00:06:33,320 Speaker 1: breed of sheep called manchega um and small producers tend 89 00:06:33,360 --> 00:06:35,320 Speaker 1: to make it with raw milk, at which point it 90 00:06:35,360 --> 00:06:38,880 Speaker 1: can be labeled artisan cheese. Larger producers are more likely 91 00:06:38,960 --> 00:06:42,480 Speaker 1: to pasteurize the milk. It apparently takes less sheep's milk 92 00:06:42,520 --> 00:06:46,680 Speaker 1: to produce cheese than other types of milk because sheep's 93 00:06:46,720 --> 00:06:49,440 Speaker 1: milk is so nutritionally dense, like half of what you 94 00:06:49,440 --> 00:06:53,800 Speaker 1: would use for a cow's milk cheese. Oh, I know, right, 95 00:06:54,920 --> 00:06:58,599 Speaker 1: I didn't know that. Yeah. Uh. Manchego is made in 96 00:06:58,640 --> 00:07:03,200 Speaker 1: these like smallish tallish wheels that tend to taper a 97 00:07:03,240 --> 00:07:05,920 Speaker 1: little bit at the top. There about eight inches in 98 00:07:05,960 --> 00:07:09,160 Speaker 1: diameter maybe five and a half inches high. That's up 99 00:07:09,200 --> 00:07:12,960 Speaker 1: to two by fourteen centimeters and can weigh up to 100 00:07:13,000 --> 00:07:16,200 Speaker 1: about nine pounds or four kilos. They have a rind 101 00:07:16,480 --> 00:07:20,040 Speaker 1: that is patterned with these braids like zig zags on 102 00:07:20,160 --> 00:07:23,840 Speaker 1: the sides because of the of the woven grass molds 103 00:07:23,880 --> 00:07:26,640 Speaker 1: that they're packed in um, and they have decorative wheat 104 00:07:26,680 --> 00:07:29,600 Speaker 1: ear patterns on the top and bottom. The rind might 105 00:07:29,640 --> 00:07:32,760 Speaker 1: be a dark brown to black or reddish orange or 106 00:07:32,840 --> 00:07:36,720 Speaker 1: golden blonde. The color might come from natural molds that 107 00:07:36,800 --> 00:07:39,440 Speaker 1: grow as they age, or from a rubbing of olive 108 00:07:39,480 --> 00:07:43,000 Speaker 1: oil or from a brushing of wax. The cheese inside 109 00:07:43,040 --> 00:07:45,840 Speaker 1: will be cream white on its young and gets more 110 00:07:45,880 --> 00:07:49,000 Speaker 1: golden as it ages. Um. The wheels may be aged 111 00:07:49,000 --> 00:07:51,480 Speaker 1: in natural caves in the area I love a natural 112 00:07:51,560 --> 00:07:55,600 Speaker 1: cheese cave. And yes, La Mancha is the region that 113 00:07:55,680 --> 00:07:58,720 Speaker 1: Servantes wrote about in Don quixote Um, and there is 114 00:07:58,760 --> 00:08:01,840 Speaker 1: an image of Quixote on his horse and uh Sancho 115 00:08:02,000 --> 00:08:07,520 Speaker 1: on his donkey, adorning the label of authentic Mentego cheese um. 116 00:08:07,600 --> 00:08:10,680 Speaker 1: You are again most likely to find the more aged 117 00:08:10,760 --> 00:08:15,040 Speaker 1: versions outside of Spain, but especially around the Lamenta region. 118 00:08:15,280 --> 00:08:18,520 Speaker 1: You can find five grades of Menchego fresco, which is 119 00:08:18,560 --> 00:08:21,680 Speaker 1: aged up to two weeks semi corrado which is aged 120 00:08:21,720 --> 00:08:25,480 Speaker 1: over two months, Colorado which is aged over three months, um, 121 00:08:25,840 --> 00:08:28,760 Speaker 1: Viejo which has aged over six months, and in Yejo 122 00:08:28,920 --> 00:08:34,160 Speaker 1: which is aged over nine months UM. And earlier I 123 00:08:34,280 --> 00:08:39,920 Speaker 1: said about that protected denomination of origin, that that's for 124 00:08:40,000 --> 00:08:43,079 Speaker 1: except in a few cases, and by a few cases, 125 00:08:43,320 --> 00:08:46,600 Speaker 1: I mean one case that I know of, and that 126 00:08:47,040 --> 00:08:51,439 Speaker 1: case is Mexican mantego, which is a more mild cheese 127 00:08:51,440 --> 00:08:54,400 Speaker 1: that's made from cow's milk. It's not as regulated um 128 00:08:54,440 --> 00:08:59,120 Speaker 1: and can be found for lower prices. Yes, and we 129 00:08:59,200 --> 00:09:02,160 Speaker 1: will be talked about that a little bit more. Yeah, Yeah, 130 00:09:02,160 --> 00:09:06,719 Speaker 1: this is a whole situation and h and yeah, we've 131 00:09:06,720 --> 00:09:09,839 Speaker 1: got we've got some more notes on it to come, Yes, 132 00:09:09,920 --> 00:09:14,199 Speaker 1: we do. But in the meantime, what about the nutrition. 133 00:09:14,960 --> 00:09:19,440 Speaker 1: Cheese is a nutritionally dense food, so you know, watch 134 00:09:19,480 --> 00:09:22,280 Speaker 1: your watch your serving sizes. But it also has a 135 00:09:22,280 --> 00:09:25,120 Speaker 1: lot of great micro nutrients, a good good source of 136 00:09:25,160 --> 00:09:27,560 Speaker 1: protein and fats, so it'll help fill you up and 137 00:09:27,640 --> 00:09:34,120 Speaker 1: keep going. Mm hmm. That's okay. I'm very excited to 138 00:09:34,200 --> 00:09:39,440 Speaker 1: get my hands on some chigo. We do have some 139 00:09:39,640 --> 00:09:45,120 Speaker 1: numbers for you. According to a few sources, manchego cheese 140 00:09:45,240 --> 00:09:47,920 Speaker 1: is the most popular Spanish cheese and makes up one 141 00:09:48,000 --> 00:09:53,480 Speaker 1: third of Spain's traditional cheese production. Uh thirty five million 142 00:09:53,600 --> 00:09:58,040 Speaker 1: pounds that's uh fifteen million million kilos were sold globally 143 00:09:58,080 --> 00:10:03,160 Speaker 1: as of with the most exports coming to the United States, 144 00:10:03,200 --> 00:10:07,280 Speaker 1: about a third of total production UM. And these were 145 00:10:07,320 --> 00:10:16,720 Speaker 1: apparently being produced by just forty seven cheesemakers. WHOA yeah, okay. 146 00:10:17,960 --> 00:10:22,000 Speaker 1: The Foundation for Manchego Cheese reported in twenty twelve that 147 00:10:22,160 --> 00:10:26,800 Speaker 1: La Mancha exported five point nine million kilos of this cheese, which, 148 00:10:26,840 --> 00:10:30,400 Speaker 1: by the way, I love that this foundation exists, all right, Yes, um, 149 00:10:30,440 --> 00:10:33,840 Speaker 1: that's about thirteen million pounds UM. At the time, America 150 00:10:33,960 --> 00:10:37,800 Speaker 1: was responsible for almost half of total exports UM. The 151 00:10:37,880 --> 00:10:40,800 Speaker 1: market here had been growing really rapidly at the time, 152 00:10:40,880 --> 00:10:45,319 Speaker 1: and now the market is growing globally UM. As of twelve, 153 00:10:45,360 --> 00:10:49,720 Speaker 1: there were around eight hundred Manchega sheep farms in the region. 154 00:10:51,000 --> 00:10:55,560 Speaker 1: Fifth generation dairy Finka like Grand produces about sixty five 155 00:10:55,720 --> 00:10:58,960 Speaker 1: wheels of Manchego cheese a day and they've been operating 156 00:10:58,960 --> 00:11:05,240 Speaker 1: since at least eight yeah. Uh. And there is a 157 00:11:05,240 --> 00:11:12,200 Speaker 1: Manchego Cheese museum in Toledo. I found two, but I 158 00:11:12,240 --> 00:11:15,600 Speaker 1: think the one in Toledo is the one most people 159 00:11:15,640 --> 00:11:19,680 Speaker 1: are talking about. If anyone's ever been, you've got Apparently 160 00:11:19,720 --> 00:11:27,000 Speaker 1: there's a tasting involved. Oh I want to go. Oh 161 00:11:27,040 --> 00:11:30,640 Speaker 1: we need to, we need to travel. I need to. 162 00:11:31,400 --> 00:11:35,760 Speaker 1: We do I miss it? I miss it? Uh. Well, 163 00:11:37,120 --> 00:11:39,520 Speaker 1: in the meantime, before we can do that, we do 164 00:11:39,640 --> 00:11:42,360 Speaker 1: have a lot of history for you. We do, we do. Um. 165 00:11:42,679 --> 00:11:44,439 Speaker 1: But before we get into that, we're going to get 166 00:11:44,440 --> 00:11:46,400 Speaker 1: into a quick break for a word from our sponsors. 167 00:11:55,120 --> 00:11:59,360 Speaker 1: We're back. Thank you sponsor, Yes, thank you again. See 168 00:11:59,400 --> 00:12:05,920 Speaker 1: our Path Cheese episodes. But cheese is quite old and 169 00:12:06,080 --> 00:12:09,800 Speaker 1: has a generally accepted origin story that it was discovered 170 00:12:09,920 --> 00:12:15,400 Speaker 1: on accident, probably around the same time, in multiple places. Yep, yep, yeah, 171 00:12:15,520 --> 00:12:20,600 Speaker 1: there you go. Um. But okay, Manchego evidence uncovered by 172 00:12:20,679 --> 00:12:24,280 Speaker 1: archaeologists suggests that folks have been making cheese going back 173 00:12:24,320 --> 00:12:28,720 Speaker 1: to the Bronze Age in the La Mancha region. Yeah, 174 00:12:28,880 --> 00:12:34,840 Speaker 1: like like three thousand to four thousand BC, right, Yeah, 175 00:12:34,920 --> 00:12:39,720 Speaker 1: so a long time. These early cheesemakers used sheep's milk 176 00:12:39,920 --> 00:12:42,720 Speaker 1: to make their products, and the sheep are native to 177 00:12:42,840 --> 00:12:45,960 Speaker 1: that area and are almost certainly the ancestors of the 178 00:12:46,000 --> 00:12:49,960 Speaker 1: Manchego sheep of today, the producers would press the curds 179 00:12:49,960 --> 00:12:54,160 Speaker 1: into baskets made of esparto grass. So this cheese is 180 00:12:54,200 --> 00:12:57,000 Speaker 1: the results of thousands of years of cheesemakers and sheep, 181 00:12:57,040 --> 00:13:02,920 Speaker 1: which is really cool about it. Yeah. By the way, 182 00:13:03,080 --> 00:13:06,520 Speaker 1: a sparko grass is the same grass that's traditionally used 183 00:13:06,559 --> 00:13:10,640 Speaker 1: in esper drill shoes, you know, the the wedges that 184 00:13:10,800 --> 00:13:15,360 Speaker 1: have um the grass along the like woven little braids 185 00:13:15,360 --> 00:13:23,160 Speaker 1: of uh huh okay. And yes. Sometime during the sixteen hundreds, 186 00:13:23,520 --> 00:13:27,200 Speaker 1: manchego was mentioned in Miguel de Savant's work Don Quixote 187 00:13:27,280 --> 00:13:32,199 Speaker 1: that came up in like every source. I. Don Quixote 188 00:13:32,440 --> 00:13:38,079 Speaker 1: is um, like one of the most translated books worldwide. Um, 189 00:13:38,120 --> 00:13:42,320 Speaker 1: it's definitely foundational in our concept of of of the novel. 190 00:13:42,920 --> 00:13:46,880 Speaker 1: And uh yeah, people people like it. And that's where 191 00:13:46,880 --> 00:13:52,160 Speaker 1: most people know La mancha from, so right, yes, uh 192 00:13:52,160 --> 00:13:58,000 Speaker 1: And and the cheese was delicious in this book. Uh. 193 00:13:58,360 --> 00:14:01,160 Speaker 1: When the Spanish arrived in Mexico around the fifteen hundreds, 194 00:14:01,160 --> 00:14:04,240 Speaker 1: they brought their cheese making recipes and traditions with them. 195 00:14:05,040 --> 00:14:09,240 Speaker 1: Through this we see the development of Mexican manchego cheese 196 00:14:09,480 --> 00:14:12,720 Speaker 1: made with cow's milk. One of The first known written 197 00:14:12,760 --> 00:14:16,200 Speaker 1: recipes of a La Mancha style cheese out of Mexico 198 00:14:16,320 --> 00:14:20,800 Speaker 1: was published in five The name Manchego wasn't applied until 199 00:14:20,880 --> 00:14:29,040 Speaker 1: much later. So we'll return to this whole thing. Yes, yes, yes, um. 200 00:14:29,200 --> 00:14:33,240 Speaker 1: One huge blow to Spain's manchego cheese industry was the 201 00:14:33,280 --> 00:14:37,600 Speaker 1: Spanish Civil War and the dictator that overthrew the government 202 00:14:37,680 --> 00:14:41,880 Speaker 1: and came into power in ninety six, Francisco Franco, who 203 00:14:41,880 --> 00:14:46,360 Speaker 1: controlled the country until his death in nineteen Franco wanted 204 00:14:46,400 --> 00:14:51,320 Speaker 1: to modernize Spain, and as a part of that, he 205 00:14:51,720 --> 00:14:55,440 Speaker 1: massively changed the course of wine and cheese production in 206 00:14:55,480 --> 00:14:59,760 Speaker 1: that country. He destroyed vineyards, especially those producing white wines. 207 00:15:00,040 --> 00:15:03,119 Speaker 1: He pushed for mass production of low quality red wine. 208 00:15:03,200 --> 00:15:06,200 Speaker 1: He didn't drink and thought wine should only be used 209 00:15:06,240 --> 00:15:11,400 Speaker 1: for sacramental purposes, hence the destruction of of white wine. UM. 210 00:15:11,480 --> 00:15:15,840 Speaker 1: And he essentially outlawed artisanal cheese by making illegal for 211 00:15:15,880 --> 00:15:19,040 Speaker 1: there to be milk production under ten thousand liters a day, 212 00:15:19,080 --> 00:15:22,800 Speaker 1: which meant small dairies and cheesemakers had to sell their 213 00:15:22,840 --> 00:15:30,160 Speaker 1: milk to large companies, yes, essentially making it illegal. UM. 214 00:15:30,280 --> 00:15:36,840 Speaker 1: The artisanal cheese affected included traditionally made manchego. During this time, 215 00:15:36,960 --> 00:15:42,360 Speaker 1: eighty traditional Spanish cheeses became endangered or went extinct through 216 00:15:42,440 --> 00:15:45,560 Speaker 1: the hard work and dedication of Spanish cheesemakers, many of 217 00:15:45,560 --> 00:15:48,840 Speaker 1: whom were exiled during Franco's rule. Some of these cheeses 218 00:15:48,920 --> 00:15:53,160 Speaker 1: have been recovered or are in the process of being recovered, 219 00:15:53,440 --> 00:15:59,080 Speaker 1: so that's good to hear. However, the story was a 220 00:15:59,080 --> 00:16:03,840 Speaker 1: bit different for manchego cheese. According to some sources, it 221 00:16:03,960 --> 00:16:07,360 Speaker 1: was an open secret that during this time almost thirty 222 00:16:07,840 --> 00:16:12,080 Speaker 1: of milk production was on the Spanish black market. The 223 00:16:12,200 --> 00:16:15,800 Speaker 1: numbers suggest that farmers were consuming five hundred liters of 224 00:16:15,840 --> 00:16:19,560 Speaker 1: milk a day, milk that was often used to make 225 00:16:20,040 --> 00:16:22,600 Speaker 1: black market cheese that could be used to barter with 226 00:16:22,960 --> 00:16:27,920 Speaker 1: an estimated of dairy milk production went to making black 227 00:16:28,000 --> 00:16:32,320 Speaker 1: market cheese. Producers would hold open air markets in the 228 00:16:32,400 --> 00:16:35,320 Speaker 1: early morning before the sun was out to avoid inspectors 229 00:16:35,320 --> 00:16:38,720 Speaker 1: who would shut them down or worse, they'd sell their 230 00:16:38,760 --> 00:16:42,480 Speaker 1: illegal cheese from five am to seven am, and during 231 00:16:42,520 --> 00:16:45,800 Speaker 1: that time, and estimated four to five thousand kilos of 232 00:16:45,880 --> 00:16:52,520 Speaker 1: cheese was exchanged. Uh yeah. Dairies of all sizes didn't 233 00:16:52,520 --> 00:16:57,920 Speaker 1: become legal in Spain again until within ten years of that, 234 00:16:58,320 --> 00:17:01,800 Speaker 1: Spain went from zero to one thousands small dairies, in 235 00:17:01,920 --> 00:17:04,480 Speaker 1: part because some of these small dairies had never actually 236 00:17:04,520 --> 00:17:11,000 Speaker 1: stopped produce. Yeah. That We'll have to come back to 237 00:17:11,080 --> 00:17:13,439 Speaker 1: that later, because I had not heard of that, and 238 00:17:13,640 --> 00:17:16,439 Speaker 1: uh yeah, no, I was not aware that that was 239 00:17:16,800 --> 00:17:19,800 Speaker 1: one of the things that Franco was up to. And 240 00:17:20,000 --> 00:17:26,400 Speaker 1: that is that is wild? Yeah yeah, just that, Like 241 00:17:27,200 --> 00:17:29,840 Speaker 1: there were a lot of in depth essays that I 242 00:17:29,920 --> 00:17:34,320 Speaker 1: ran across about the kind of cultural defiance of no, 243 00:17:34,440 --> 00:17:37,080 Speaker 1: we're going to keep making this cheese and the fact 244 00:17:37,160 --> 00:17:41,119 Speaker 1: that that large amount was going to the black markets, 245 00:17:41,160 --> 00:17:46,480 Speaker 1: like this is a cultural defiance. That's amazing. Yeah, yeah, yeah. 246 00:17:46,800 --> 00:17:51,359 Speaker 1: Uh well, if we look at the United States, manchego 247 00:17:51,680 --> 00:17:54,160 Speaker 1: cheese became popular in the US for a couple of reasons. 248 00:17:54,600 --> 00:17:57,520 Speaker 1: In the early days, sheep's milk and the sheep's milk 249 00:17:57,640 --> 00:18:01,320 Speaker 1: cheeses they sheeps won't just wasn't that common in the US. 250 00:18:01,600 --> 00:18:07,119 Speaker 1: Um manchego, with its approachability, uh and variability in terms 251 00:18:07,119 --> 00:18:10,160 Speaker 1: of what you could pair it with, readily filled the space. 252 00:18:10,920 --> 00:18:13,920 Speaker 1: At the time. The available sheep's milk cheeses in the 253 00:18:14,000 --> 00:18:17,399 Speaker 1: U s were things like Italian pecorino romano cheese at 254 00:18:17,440 --> 00:18:22,320 Speaker 1: a stronger saltier flavor, and long age cheeses that went 255 00:18:22,359 --> 00:18:24,840 Speaker 1: a long way when sprinkled on top of dishes like pasta, 256 00:18:24,880 --> 00:18:27,040 Speaker 1: Like you just didn't need that much of it. Yeah, 257 00:18:27,800 --> 00:18:32,840 Speaker 1: so therefore not so great for snacking purposes. Um, manchego 258 00:18:32,920 --> 00:18:36,000 Speaker 1: could be eaten as a snack, as a dessert cheese, 259 00:18:36,240 --> 00:18:39,040 Speaker 1: just in numerous ways. It really lends itself to a 260 00:18:39,040 --> 00:18:42,280 Speaker 1: lot of situations. And so it caught on here barely quickly. 261 00:18:44,320 --> 00:18:48,159 Speaker 1: Manchego cheese received its Spanish designation of origin in n 262 00:18:48,960 --> 00:18:54,000 Speaker 1: four and was recognized by the EU in And here 263 00:18:54,040 --> 00:18:56,920 Speaker 1: we come to a bunch of trade. Do you yes? 264 00:18:58,800 --> 00:19:02,840 Speaker 1: So a new trade deal between the EU and Mexico 265 00:19:02,920 --> 00:19:07,160 Speaker 1: that went into effect in eighteen did not grant Spain 266 00:19:07,240 --> 00:19:10,960 Speaker 1: the exclusive right for the use of manchego. So Mexican 267 00:19:11,080 --> 00:19:15,240 Speaker 1: manchego cheese with cow's milk made with cow's milk was 268 00:19:15,320 --> 00:19:19,720 Speaker 1: not impacted. And right like, like we said earlier, this 269 00:19:19,800 --> 00:19:22,879 Speaker 1: has been a whole thing, Like the question of whether 270 00:19:22,960 --> 00:19:27,280 Speaker 1: Mexico could keep calling their cheese manchego actually slowed down 271 00:19:27,320 --> 00:19:31,399 Speaker 1: that entire trade deal. Um, the deal was this like 272 00:19:31,520 --> 00:19:36,400 Speaker 1: major update to the earlier year two thousand trade deal 273 00:19:36,520 --> 00:19:40,520 Speaker 1: between the European Union and Mexico, and Mexico was like 274 00:19:40,640 --> 00:19:44,040 Speaker 1: really into this trade deal because at the time there 275 00:19:44,040 --> 00:19:48,560 Speaker 1: were all of these uncertainties surrounding NAFTA, and Mexico was 276 00:19:48,640 --> 00:19:51,520 Speaker 1: kind of going like, ah, like should we like pull 277 00:19:51,560 --> 00:19:56,639 Speaker 1: away from depending so much on the United States for stuff? Um? 278 00:19:56,880 --> 00:19:59,960 Speaker 1: But but the name of this cheese was a stick 279 00:20:00,160 --> 00:20:06,199 Speaker 1: point for both sides. Um. Like. I was reading this 280 00:20:06,320 --> 00:20:08,600 Speaker 1: article that The Guardian published about it, and they were 281 00:20:08,680 --> 00:20:13,040 Speaker 1: quoting this Mexican government official who is basically like like, 282 00:20:13,640 --> 00:20:22,880 Speaker 1: it's y'all's conquistadors, uh fault that our cheese is named Manchego. Ah, Like, 283 00:20:23,040 --> 00:20:25,920 Speaker 1: you gave it that name. We're not trying to trick anyone, 284 00:20:26,240 --> 00:20:34,200 Speaker 1: it's your fault, uh. And Spanish official officials were like, well, 285 00:20:34,280 --> 00:20:41,320 Speaker 1: but you are tricking people seriously. I'm like, there was drama. Wow, 286 00:20:41,840 --> 00:20:47,639 Speaker 1: that's some some sibling nonsense. I'm That's what I'm relating 287 00:20:47,680 --> 00:20:53,280 Speaker 1: to personally. I you know, I am I I see 288 00:20:54,000 --> 00:20:56,919 Speaker 1: I see the farmers, the Spanish farmers, who are you know, 289 00:20:56,960 --> 00:20:59,919 Speaker 1: trying to protect their product um, and the you know, 290 00:21:00,080 --> 00:21:03,640 Speaker 1: many layers of people making money off of that uh 291 00:21:03,680 --> 00:21:07,399 Speaker 1: and I you know, also the Spanish concustators were terrible, 292 00:21:07,600 --> 00:21:14,440 Speaker 1: so like, well, yep, I can see both sides. Oh well, 293 00:21:15,800 --> 00:21:19,479 Speaker 1: there's another deal we got to talk about, okay. In 294 00:21:19,560 --> 00:21:23,160 Speaker 1: response to an uptick of falsely labeled Manchego cheese being 295 00:21:23,200 --> 00:21:26,400 Speaker 1: exported to China, the EU and China signed a deal 296 00:21:26,400 --> 00:21:30,000 Speaker 1: in that went to effect in one that named one 297 00:21:30,080 --> 00:21:35,440 Speaker 1: hundred products for recognition and protection under geographical indications, including 298 00:21:35,800 --> 00:21:42,560 Speaker 1: Manchego cheese. This was also a whole thing. Yeah yeah. Meanwhile, 299 00:21:42,640 --> 00:21:46,119 Speaker 1: apparently over the past couple of decades um as with 300 00:21:46,560 --> 00:21:50,840 Speaker 1: as with many agricultural situations, that the number of farms 301 00:21:50,920 --> 00:21:55,040 Speaker 1: raising mantega sheep has been decreasing um as younger generations 302 00:21:55,080 --> 00:21:58,760 Speaker 1: have been seeking out urban lifestyles rather than maybe continuing 303 00:21:58,800 --> 00:22:02,000 Speaker 1: the family tradition. Um and this has driven up prices 304 00:22:02,000 --> 00:22:05,359 Speaker 1: of sheep's milk, which has driven up prices for the cheese. 305 00:22:05,400 --> 00:22:08,160 Speaker 1: But it is also made it harder for small cheesemakers 306 00:22:08,200 --> 00:22:11,040 Speaker 1: to stay in business in the face of larger production 307 00:22:11,080 --> 00:22:13,680 Speaker 1: companies being able to buy up that milk. Um And 308 00:22:14,200 --> 00:22:16,840 Speaker 1: as a result, the Spanish government has been creating like 309 00:22:16,960 --> 00:22:21,520 Speaker 1: campaigns and incentives to get people back into shepherding as 310 00:22:21,920 --> 00:22:31,600 Speaker 1: a job in lifestyle. Oh h oh gosh. I yeah, 311 00:22:31,680 --> 00:22:35,840 Speaker 1: I love this cheese so very much, and I the 312 00:22:35,960 --> 00:22:42,360 Speaker 1: history was fascinating and I really listeners would love if 313 00:22:42,400 --> 00:22:46,200 Speaker 1: you have any recipes or uses for it, because now, yeah, 314 00:22:46,240 --> 00:22:51,679 Speaker 1: I'm I'm like, I've got to I've got to get some. Yeah, definitely. 315 00:22:52,960 --> 00:22:55,040 Speaker 1: I don't think with the with the cheese like that. 316 00:22:55,240 --> 00:22:58,720 Speaker 1: I usually just eat it straight. I don't think it 317 00:22:58,800 --> 00:23:03,560 Speaker 1: ever manages to take it into a recipe. I had 318 00:23:03,600 --> 00:23:15,200 Speaker 1: a really good zucchini salte. Zucchini manchego recipe sounds simple. Yeah, 319 00:23:15,440 --> 00:23:20,720 Speaker 1: And it's springtime now, so that sounds perfect. M wow. 320 00:23:21,640 --> 00:23:24,439 Speaker 1: I think that's what we have to say about Manchego 321 00:23:24,600 --> 00:23:27,600 Speaker 1: for now. It is. We do have some listener to 322 00:23:27,600 --> 00:23:29,400 Speaker 1: mail for you, but first we've got one more quick 323 00:23:29,400 --> 00:23:40,000 Speaker 1: break for a word from our sponsors. And we're back. 324 00:23:40,000 --> 00:23:46,800 Speaker 1: Thank you, sponsored, Yes, thank you, and we're back with listeners. 325 00:23:51,840 --> 00:23:55,359 Speaker 1: I'm trying to do a sound of music springtime. Oh yeah, 326 00:23:55,880 --> 00:24:00,879 Speaker 1: all right, yes, yes, it is spring. Spring is sprung 327 00:24:00,920 --> 00:24:04,040 Speaker 1: here in Atlanta, and the pollen is out the dog woods, 328 00:24:04,640 --> 00:24:08,480 Speaker 1: Oh my goodness, they're doing their things, they certainly are. 329 00:24:09,040 --> 00:24:12,399 Speaker 1: And the allergies are. Oh yeah. If I sound a 330 00:24:12,440 --> 00:24:17,440 Speaker 1: little bit stuffy today, it's because I am. Yeah. Yeah, 331 00:24:17,920 --> 00:24:20,920 Speaker 1: So it's a thing. It's a whole thing, but I do. 332 00:24:21,240 --> 00:24:24,560 Speaker 1: I love springing up, but this is a part of 333 00:24:24,800 --> 00:24:26,840 Speaker 1: it's a part of it. Yeah. I was I was 334 00:24:26,880 --> 00:24:28,639 Speaker 1: afraid that you were going to go for like a 335 00:24:28,800 --> 00:24:33,199 Speaker 1: like a Man of La Mancha like musical thing, and 336 00:24:33,240 --> 00:24:36,120 Speaker 1: I was unprepared to try to do that. So I'm 337 00:24:36,200 --> 00:24:42,680 Speaker 1: kind of glad it was this. Okay. Yeah, Well, I mean, unfortunately, 338 00:24:43,000 --> 00:24:46,960 Speaker 1: I've watched well, I don't know unfortunately, but I've watched 339 00:24:47,040 --> 00:24:51,359 Speaker 1: venom Let there Be Carnage several times now. It's a 340 00:24:51,480 --> 00:24:57,359 Speaker 1: really good don Kyote reference in its Okay, So I 341 00:24:57,440 --> 00:24:59,320 Speaker 1: almost went that way, but I thought it would be 342 00:24:59,600 --> 00:25:05,359 Speaker 1: way too confusing for everyone. No, that's I okay, Now 343 00:25:05,400 --> 00:25:10,920 Speaker 1: I love this. I that is um cool. Yeah. Yeah, man, 344 00:25:11,000 --> 00:25:13,000 Speaker 1: that's like the second time in two episodes that you've 345 00:25:13,040 --> 00:25:16,919 Speaker 1: gotten like a genuine, like weird laugh out of me 346 00:25:17,640 --> 00:25:21,200 Speaker 1: in the middle of an episode. So good job. Yeah, 347 00:25:21,359 --> 00:25:24,119 Speaker 1: I'd take it as a win. Venom Let there Be 348 00:25:24,200 --> 00:25:27,680 Speaker 1: Carnage is pretty That's a pretty solid way to get 349 00:25:27,680 --> 00:25:34,560 Speaker 1: that out of somebody. Yeah, partially the name is great anyway, Okay, 350 00:25:35,240 --> 00:25:43,000 Speaker 1: also don kyote? Why not? Sure? Sure they went for it? 351 00:25:43,240 --> 00:25:51,359 Speaker 1: They certainly did, all right? Joe wrote the episode on 352 00:25:51,440 --> 00:25:55,240 Speaker 1: mangoes made me squeal and flail. Mangoes are my absolute 353 00:25:55,280 --> 00:25:58,679 Speaker 1: favorite fruits. We're very proud of our mangoes in the Philippines, 354 00:25:58,760 --> 00:26:01,360 Speaker 1: and my family is always on the hunt her Philippines 355 00:26:01,480 --> 00:26:05,399 Speaker 1: mangoes and juices, dried mangoes, ice cream, et cetera. My 356 00:26:05,520 --> 00:26:09,600 Speaker 1: dad's personal mission is to find the best mango juice. 357 00:26:10,119 --> 00:26:12,560 Speaker 1: My fondest memory of mangoes comes from a visit to 358 00:26:12,560 --> 00:26:15,280 Speaker 1: the Philippines when I was still in elementary school. My 359 00:26:15,359 --> 00:26:17,760 Speaker 1: grandmother asked me what I wanted for dinner, and after 360 00:26:17,840 --> 00:26:23,879 Speaker 1: a moment's contemplation, I said, mangoes, just mangoes. What she 361 00:26:24,000 --> 00:26:26,639 Speaker 1: really thought of that request, I'll never know, but she 362 00:26:26,760 --> 00:26:29,280 Speaker 1: cut and sliced as many mangoes as I could eat, 363 00:26:29,520 --> 00:26:32,600 Speaker 1: which turned out to be five or six. If that's 364 00:26:32,640 --> 00:26:38,000 Speaker 1: not love, I don't know what I had. That is glorious. 365 00:26:38,840 --> 00:26:44,080 Speaker 1: That's so sweet. I love that. Yeah, And that brought 366 00:26:44,160 --> 00:26:48,040 Speaker 1: back the memory of um. I was dating a Filipino 367 00:26:48,080 --> 00:26:52,720 Speaker 1: guy one time, and this was before before I had 368 00:26:53,400 --> 00:26:59,440 Speaker 1: discovered um the many amazing international supermarkets around Atlanta and 369 00:26:59,560 --> 00:27:03,880 Speaker 1: so like or or maybe before um they had started 370 00:27:04,560 --> 00:27:07,840 Speaker 1: carrying Filipino goods and um, so like I would just 371 00:27:07,920 --> 00:27:11,359 Speaker 1: have him ship me all of this dried mango like 372 00:27:11,400 --> 00:27:14,879 Speaker 1: all the time. I was like, no, it needs I 373 00:27:14,960 --> 00:27:20,879 Speaker 1: need more. This is importance to my lifestyle. You have 374 00:27:21,000 --> 00:27:31,880 Speaker 1: created a monster. Like You're right. Dried mango so amazing. Uh. 375 00:27:32,080 --> 00:27:38,320 Speaker 1: Mango juice good, mango juice excellent. Oh yeah. And also 376 00:27:38,359 --> 00:27:42,280 Speaker 1: I just love the love the sweetness of your grandmother 377 00:27:42,359 --> 00:27:45,399 Speaker 1: being like like, all right, that's what's up. Sure, I 378 00:27:45,440 --> 00:27:48,120 Speaker 1: did this. My mom always brings us up. But one 379 00:27:48,160 --> 00:27:50,199 Speaker 1: time I came home from school and I have like 380 00:27:50,280 --> 00:27:52,880 Speaker 1: not a great day, and she was trying to cheer 381 00:27:52,920 --> 00:27:55,119 Speaker 1: me up, and I said, I just want pasta. I 382 00:27:55,160 --> 00:27:58,040 Speaker 1: want like ten different types of pasta. And I went 383 00:27:58,080 --> 00:28:00,679 Speaker 1: to the store and we bought like different dice of 384 00:28:00,680 --> 00:28:07,040 Speaker 1: pasta and we made them and it was just so sweet. Yeah, 385 00:28:07,119 --> 00:28:09,560 Speaker 1: we had like a little candle it pasta dinner. I 386 00:28:09,640 --> 00:28:15,240 Speaker 1: was seventh grade. It was very cute. Yeah, it's really cool. 387 00:28:16,400 --> 00:28:20,640 Speaker 1: Yeah we still remember it very fondly. So I love 388 00:28:20,720 --> 00:28:26,720 Speaker 1: I love this. Yeah. Um uh. Andrea wrote growing up 389 00:28:26,720 --> 00:28:29,440 Speaker 1: in a Jewish home, our favorite warm and fuzzy dish 390 00:28:29,600 --> 00:28:33,159 Speaker 1: was noodle coogle um a k A. Noodle pudding. My 391 00:28:33,200 --> 00:28:35,520 Speaker 1: mother made it every time I came home. Now that 392 00:28:35,560 --> 00:28:37,720 Speaker 1: my kids have left the house, I make it every 393 00:28:37,760 --> 00:28:41,280 Speaker 1: and I mean every time they come home, except pass Over, 394 00:28:41,440 --> 00:28:44,680 Speaker 1: of course. What is it about noodle coogle? My family 395 00:28:44,760 --> 00:28:47,520 Speaker 1: is from Poland and Russia, the center of unchewable meat 396 00:28:47,560 --> 00:28:52,000 Speaker 1: and potatoes and onions. That's it. Where do noodles come from? 397 00:28:52,120 --> 00:28:55,400 Speaker 1: Google comes from a Yiddish word meaning round. Um. It's 398 00:28:55,440 --> 00:28:59,280 Speaker 1: the quintessential dish found in all cultures. Take leftovers, put 399 00:28:59,320 --> 00:29:01,200 Speaker 1: it in a round pa and and bake until the 400 00:29:01,200 --> 00:29:03,440 Speaker 1: family has no idea that they have seen this food 401 00:29:03,440 --> 00:29:07,120 Speaker 1: before twenty century. Noodle coggle was found on the back 402 00:29:07,160 --> 00:29:10,560 Speaker 1: of the Manischevit's egg noodle bag. I've attached the copy 403 00:29:10,600 --> 00:29:12,840 Speaker 1: that I made from my mother's house. Uh. Note the 404 00:29:12,880 --> 00:29:16,920 Speaker 1: asterix double the recipe. I have since tripled and quadrupled 405 00:29:16,920 --> 00:29:20,560 Speaker 1: the recipe. I always use a ParvE non dairy margarine 406 00:29:20,600 --> 00:29:23,120 Speaker 1: so that it can be served immediately after dinner or 407 00:29:23,280 --> 00:29:26,960 Speaker 1: sometimes before during or as soon as each kid arrived home. 408 00:29:28,200 --> 00:29:32,400 Speaker 1: Mine is simple noodles, eggs, margarine, sugar, and cinnamon. I 409 00:29:32,480 --> 00:29:35,480 Speaker 1: shudder to think of the noodle coggle being baked today. 410 00:29:35,640 --> 00:29:38,960 Speaker 1: Most people add cheese or some sort of dairy product. 411 00:29:39,400 --> 00:29:42,320 Speaker 1: Most Jews do not abide by the Kosher traditions. The 412 00:29:42,360 --> 00:29:46,240 Speaker 1: noodle package has some sort of awful pasta prima vera recipe, 413 00:29:46,920 --> 00:29:49,320 Speaker 1: but I'm a traditionalist. If I'm going to make my 414 00:29:49,400 --> 00:29:52,200 Speaker 1: mother's and my grandmother's coggle, I am going to use 415 00:29:52,320 --> 00:29:55,240 Speaker 1: the original recipe. If you have any questions about this 416 00:29:55,360 --> 00:29:58,200 Speaker 1: or any other Jewish food topic, please call her right. 417 00:29:58,280 --> 00:30:00,880 Speaker 1: I would be happy to share My experience. Is happy 418 00:30:00,960 --> 00:30:07,760 Speaker 1: passover slush Easter slush Ramadan to all. Oh, I love 419 00:30:07,840 --> 00:30:16,640 Speaker 1: this goodness I we we have like okay uh. I 420 00:30:16,680 --> 00:30:22,320 Speaker 1: have occasionally thought about coogle as a topic, and it's 421 00:30:22,400 --> 00:30:25,120 Speaker 1: so many things, and I'm just I always get intimidated 422 00:30:25,120 --> 00:30:28,800 Speaker 1: and back down. Mm hmm. But a good coggle, oh 423 00:30:28,800 --> 00:30:34,440 Speaker 1: my goodness. My um, my grandmother and a great aunt 424 00:30:34,760 --> 00:30:38,959 Speaker 1: um I just called her an aunt um would always 425 00:30:38,960 --> 00:30:42,360 Speaker 1: make a kind with raisins in it. Um. And so 426 00:30:42,400 --> 00:30:44,960 Speaker 1: that's that's the kind that I kind of crave when 427 00:30:45,000 --> 00:30:49,560 Speaker 1: I crave a good sweet needle coggle. But oh, I'm 428 00:30:49,680 --> 00:30:55,120 Speaker 1: so curious because my family was big on these egg noodles, 429 00:30:56,040 --> 00:31:00,160 Speaker 1: my family being a non Jewish, fewer. Right. Uh So 430 00:31:00,200 --> 00:31:04,680 Speaker 1: I feel like I'm in the you know, blasphemous area 431 00:31:04,920 --> 00:31:08,920 Speaker 1: of this. But I loved I loved these pastas growing up. Um, 432 00:31:08,960 --> 00:31:10,920 Speaker 1: but I haven't had a sweet one. I have not 433 00:31:11,040 --> 00:31:16,920 Speaker 1: had one that Andrea describes here. So I'm very I 434 00:31:16,920 --> 00:31:21,080 Speaker 1: would like to learn more. I've I've also intended to 435 00:31:21,280 --> 00:31:25,360 Speaker 1: make one any number of times, and and then I 436 00:31:25,400 --> 00:31:28,880 Speaker 1: don't know why I haven't. I don't know why I haven't. Okay, alright, 437 00:31:28,920 --> 00:31:33,719 Speaker 1: new project. Yes, I love a new project, especially if 438 00:31:33,760 --> 00:31:39,160 Speaker 1: it's on you and I just get to enjoy the benefits. Yeah. 439 00:31:39,200 --> 00:31:41,720 Speaker 1: Maybe maybe I'll make one, um, and I'll bring it 440 00:31:41,760 --> 00:31:47,800 Speaker 1: to like D and D next time. Yes, we've got 441 00:31:47,800 --> 00:31:50,000 Speaker 1: to spread out all these foods, even meaning to try 442 00:31:50,000 --> 00:31:52,200 Speaker 1: our sell out. We really do. We cannot just have. 443 00:31:52,360 --> 00:31:54,120 Speaker 1: It is getting to the point where it is clear 444 00:31:54,160 --> 00:31:56,440 Speaker 1: that this cannot be a single feast day, because that 445 00:31:56,440 --> 00:32:04,360 Speaker 1: would be not far. Yes, we would regret everything, um, 446 00:32:04,400 --> 00:32:07,080 Speaker 1: which was perfect for the Star Wars Holiday special, which 447 00:32:07,080 --> 00:32:11,360 Speaker 1: I'm still going to make you watch during this I'm 448 00:32:11,400 --> 00:32:16,600 Speaker 1: so excited I am too. It's gonna be great, um 449 00:32:16,640 --> 00:32:19,680 Speaker 1: well in the meantime, Thanks to both of these listeners 450 00:32:19,720 --> 00:32:21,760 Speaker 1: for writing to us. If you would like to write 451 00:32:21,760 --> 00:32:24,160 Speaker 1: to us, you can or email us hello at saber 452 00:32:24,200 --> 00:32:26,640 Speaker 1: pod dot com, and we're also on social media. You 453 00:32:26,680 --> 00:32:30,080 Speaker 1: can find us on Twitter, Facebook, and Instagram at saver 454 00:32:30,240 --> 00:32:32,520 Speaker 1: pod and we do hope to hear from you. Sabor 455 00:32:32,640 --> 00:32:34,920 Speaker 1: is production of I Heart Radio. For more podcasts my 456 00:32:34,960 --> 00:32:37,160 Speaker 1: heart Radio, you can visit the I Heart Radio app, 457 00:32:37,240 --> 00:32:40,240 Speaker 1: Apple Podcasts, or wherever you listen to your favorite shows. 458 00:32:40,680 --> 00:32:43,880 Speaker 1: Thanks as always to our superproducers Dylan Fagan and Andrew Howard. 459 00:32:44,080 --> 00:32:45,760 Speaker 1: Thanks to you for listening, and we hope that lots 460 00:32:45,800 --> 00:32:47,120 Speaker 1: more good things are coming your way.