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Speaker 1: Our second my tie of the day was at Merrimans

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Speaker 1: Thank you. Yes. And I had heard about this one

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Speaker 1: because our coworker, Alex, had been to Hawaii recently for

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Speaker 1: his honeymoon. And Alex is very um poetic with his

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Speaker 1: words and um he sent me up wonderful. I was like,

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Speaker 1: we're going to Hawaii, suggestions and he sent me a

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Speaker 1: beautifully worded list of suggestions and he it was so

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Speaker 1: like poetic and epic what he said about this my tie,

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Speaker 1: and specifically the foam on top of lily ki phone. Yeah,

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Speaker 1: Lily COI being passionate fuit. Yes. So I was very

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Speaker 1: excited to try this Alex had built up and I

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Speaker 1: gotta say it met the it met the hype. Oh yeah.

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Speaker 1: It was one of the prettiest drinks we had all week.

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Speaker 1: I'm in the phone really did did It added this

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Speaker 1: like layer of tartness that um that you don't always

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Speaker 1: I mean, you know, if you get a really good

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Speaker 1: punch of lime juice, it can do a similar thing.

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Speaker 1: But I think it was that that set off my

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Speaker 1: obsession with Lily Koi for the rest of the trip.

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Speaker 1: I was just like more passion fruit everything all the time.

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Speaker 1: I'm never going to be able to find this much

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Speaker 1: of it anywhere ever again, so please let me eat

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Speaker 1: it all now. Hello and welcome to save our protection

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Speaker 1: of IHR Radio and Stephieia. I'm Anny Rees and I'm

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Speaker 1: Lauren Vogelbaum. And today we're talking about lilla koi u

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Speaker 1: a k a passion fruit. Yes, which is exciting. We're

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Speaker 1: excited about this one. Oh, yes, so excited. It's like

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Speaker 1: my new favorite food. Yeah. I had not had much

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Speaker 1: experience with passion fruit before we went to Hawaii, but

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Speaker 1: while we were in Hawaii, it was everywhere which was glorious.

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Speaker 1: It was it was that that foam, that glorious foam

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Speaker 1: and from the top, oh my goodness. Um. But yeah,

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Speaker 1: we had this. We had Lita koi and sodas and

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Speaker 1: mal sada's, which are kind of donut, like a filled

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Speaker 1: donut yet so good can be filled anyway. Yes, we

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Speaker 1: had it in cocktails, and I feel like we had

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Speaker 1: it in other dessert forms. Yeah, it was in at

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Speaker 1: least two of the fancy dessert the Michelle Carruca served

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Speaker 1: us over at MW Restaurant in Honolulu. Yes, we did

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Speaker 1: eat a lot of food on this trip. If it

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Speaker 1: wasn't clear, but this passion fruit lili quoi is also popular,

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Speaker 1: and champs ice cream juice, butter wine, shave ice. Some

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Speaker 1: cultures believe that after taking a bite of passion fruit,

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Speaker 1: you will fall in love with the next person that

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Speaker 1: you see, or at the very least that's the Internet

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Speaker 1: lore about the thing. I was not able to confirm

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Speaker 1: a passion in the name, sure, and then that's all

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Speaker 1: it took. But yes, uh sauces, jellos, cocktails, passion fruit wine.

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Speaker 1: I went from having to ask one of our interviewees

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Speaker 1: like what the heck liloquois is in reference to that poem,

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Speaker 1: I do believe um to being like flat out obsessed

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Speaker 1: with it within two weeks. Um. I don't think I've

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Speaker 1: had any particularly exemplary interactions with passion fruit here on

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Speaker 1: the mainland, but um, you know, I'd like mostly seen

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Speaker 1: it as a as a syrup or maybe an ingredient

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Speaker 1: in a fruit punch situation, or as an artificial flavor.

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Speaker 1: And I didn't even have a good concept of like

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Speaker 1: what that flavor was supposed to be either, And that

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Speaker 1: brings us to our question passion fruit, what is it? Well,

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Speaker 1: passion fruit is the fruit of a flowering vine in

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Speaker 1: the passive Flora genus, and there are a lot of

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Speaker 1: distinct species within this genus, some five hundred of which

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Speaker 1: about sixty bear edible fruit, of which a handful are

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Speaker 1: widely cultivated. The vines have these big, glossy, three lobed

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Speaker 1: green leaves, and they grow real vigorously. They'll climb pretty

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Speaker 1: much as high as you let them, and can provide

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Speaker 1: a lot of cover. Some species are considered invasive in

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Speaker 1: some places in the world. The fruits are round to

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Speaker 1: oval and come in two main varieties. Purple skinned, which

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Speaker 1: are this like dark like gothy purple when they're ripe

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Speaker 1: and about the size of a golf ball, and yellow skinned,

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Speaker 1: which are lemon yellow and ripe and can reach the

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Speaker 1: size of a grapefruit. Both have this like thick like

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Speaker 1: leathery skin that encases many flat oval seeds, which are

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Speaker 1: each individually encased in a little like jelly like juice sec. Yeah,

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Speaker 1: like if you've ever cut open a pomegranate. Um, it's

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Speaker 1: sort of like that, except where the arrows or juice

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Speaker 1: secs of a pomegranate are firm and dry, the arrows

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Speaker 1: of passion fruit are soft and kind of slimy um.

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Speaker 1: The arrow's pulp can range in color from white to

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Speaker 1: deep gold to bright orange, and the seeds are brown

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Speaker 1: to black. Both are edible. The seeds are like toasty

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Speaker 1: flavored and crunchy, like popcorn um, or that's how I

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Speaker 1: find them anyway, And the pulp is just bright and

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Speaker 1: sweet heart and a little musky and floral and tropical. Uh,

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Speaker 1: sort of like a like a more complex version of

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Speaker 1: a of a pineapple or a more acidic version of guava.

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Speaker 1: If you're familiar with that um. You can strain the

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Speaker 1: seeds out if you want. The purple ones tend to

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Speaker 1: be a little bit sweeter and more frost tolerant, the

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Speaker 1: yellow ones more acidic and disease resistant. Which one you

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Speaker 1: like and want to grow is really really up to you.

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Speaker 1: I can't tell you what to do. Nope, that's not

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Speaker 1: what we're here for. Nope. Passion fruit is a native

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Speaker 1: to South America. Why do we call it passion fruit?

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Speaker 1: I'm so glad you asked. Catholic missionaries Gabolic missionaries from

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Speaker 1: Spain in the Brazilian Amazon and the sixteenth seventeenth century

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Speaker 1: gave it the name floor passions passion flower or Florida

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Speaker 1: sinco Yagas or Florida sinco Chagas flower of the five wounds. Okay, okay.

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Speaker 1: They thought that the purple flower looked like Jesus's five wounds,

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Speaker 1: the passion being the passion meaning suffering of the Christ,

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Speaker 1: the days leading up to his crucifixion, and to be fair,

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Speaker 1: I get, I get to be fair. Um. These flowers

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Speaker 1: do look wild like. They can come in a few colors.

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Speaker 1: The most common have these large petals that are that

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Speaker 1: are white on their tips and royal blue to purple

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Speaker 1: towards the center. And then the spray or corona of

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Speaker 1: long ten drils over top of the petals coming out

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Speaker 1: from the center and then coming up from that center,

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Speaker 1: there's this like tall structure with all of these anthers

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Speaker 1: and stigmas, you know, like the flowers actual reproductive bits.

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Speaker 1: Like these things look like like chi hilly sculptures. They're

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Speaker 1: super cool looking. Yeah, kind of blow my mind. And

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Speaker 1: like the name goes even more even beyond the passion.

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Speaker 1: The five spikes represent Christ's crown of florins, the tin

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Speaker 1: petals symbolic in the minds of these Catholic missionaries of

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Speaker 1: the tin faithful apostles, the three stigmata, the three nails,

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Speaker 1: the tendrils of the plant were reminiscent of whips, and

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Speaker 1: to the ovary and cup the Holy Grail. The missionaries

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Speaker 1: used all of this, all of this tied up in

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Speaker 1: the anglicized passion fruit, and you said, as part of

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Speaker 1: their efforts to convert the indigenous population to Christianity. Huh,

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Speaker 1: look at this fruit. It's all of this stuff that

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Speaker 1: we're trying to convince you is the way to be Well,

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Speaker 1: I mean, I'd never thought about why we call it

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Speaker 1: passion fruit. I just assumed it was like, right, it's

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Speaker 1: it's passionate. It's a bright flavor. Yeah, I don't know,

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Speaker 1: we like it passion. Yeah, I had never thought about

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Speaker 1: sixteenth century missionaries. Nope, me either. Well, here we are

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Speaker 1: food shows. Um. When passion fruits get ripe, they usually

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Speaker 1: dropped to the ground, and even commercial productions will usually

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Speaker 1: harvest them by collecting the fruit by hand from the ground. Um.

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Speaker 1: The skin of the fruit will go sort of like

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Speaker 1: dented or wrinkly after they drop, and that's when they're

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Speaker 1: the sweetest. Dented frinkly equals good. Yes, Chef Allen Wong,

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Speaker 1: who we did interview, but we did not ask him

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Speaker 1: about passion fruit. Silly us. Yeah, he told Honolulu Magazine.

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Speaker 1: Visitors always ask me what's the one thing they should

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Speaker 1: do before they leave Hawaii. I say, go hiking and

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Speaker 1: look for lili quoi, crack with your palms between your

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Speaker 1: knees and eat them. There's nothing else like it. That's

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Speaker 1: a great tip, that is. Yeah. And you and you

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Speaker 1: can split them open, yeah, with with your with your hands.

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Speaker 1: They get a little bit messy, they might squish out.

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Speaker 1: I think using a knife to open one is the

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Speaker 1: preferred cleaner method. But if you don't mind a little

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Speaker 1: bit of a mess, yeah, go for it. Go for it.

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Speaker 1: M What about the nutrition, Well, passion fruit is pretty

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Speaker 1: good for you. Lots of vitamin C and a smattering

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Speaker 1: of other micronutrients, tons of fiber, like even in the

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Speaker 1: strained juice, which is why the juice is so thick.

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Speaker 1: In the juicing industry, the seeds are often discarded as waste,

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Speaker 1: but they're now being investigated for being like pressed for

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Speaker 1: their oil as a potential value added by product um.

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Speaker 1: The seed oil is also pretty good for you, Lots

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Speaker 1: of like good fats and nutrients UM and apparently has

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Speaker 1: a slightly floral or fruity smell like the fruit, so

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Speaker 1: fun there um. The flowers and stems and leaves are

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Speaker 1: also consumed in a tea or tincture form, more as

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Speaker 1: an herbal medicine than is like snacks um as. They

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Speaker 1: have a slight sedative effect that has been researched as

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Speaker 1: an anti anxiety medication and sleep aid. UM. It's apparently

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Speaker 1: on the scale uh somewhat less effective than like valerian root,

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Speaker 1: but it does rank Yeah how interesting. UM. Extracts of

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Speaker 1: the peels are also being investigated for medicinal purposes. They

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Speaker 1: contain antioxidants and have been shown to have some like

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Speaker 1: anti inflammatory properties, which in small studies have helped folks

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Speaker 1: control asthma and blood pressure. UM and extracts of the

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Speaker 1: fruit have been found to have decent antimicrobial properties in

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Speaker 1: the mouth when taken orally after dentistry UM and a

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Speaker 1: more pleasant taste than herbal remedies for use in a

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Speaker 1: developing countries. Oh nice, Yeah, well, we do have some

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Speaker 1: numbers for you, we do. Um. Though native to the

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Speaker 1: America's passion fruit and passion flowers are grown all over

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Speaker 1: the world and China run India, Southeast Asia, Australia, in

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Speaker 1: the whole dayg rest of Oceania, throughout tropical and subtropical

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Speaker 1: parts of Africa, and in Spain, Portugal and Belgium. UM. Brazil, though,

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Speaker 1: is the largest producer of the fruit. Over fifty percent

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Speaker 1: of the world's production happens there, and I've seen numbers

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Speaker 1: up to um but most of that stays in Brazil.

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Speaker 1: Um Markets for both the fruit and extracts for personal

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Speaker 1: care products are growing and a supply is currently struggling

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Speaker 1: to meet demand. We just missed the second annual Mauie

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Speaker 1: literally Ki festival. It was on September, put on by

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Speaker 1: an Apuli farmers Market. Maybe next year, Maybe next year.

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Speaker 1: I have so many things to return for let's you know,

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Speaker 1: let's just that's a good problem to have. Oh yes, yes, Anyway,

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Speaker 1: until then, in this very episode, we're going to dig

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Speaker 1: into the history of aliquois. But first we're going to

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Speaker 1: take a quick break for word from our sponsor, and

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Speaker 1: we're back. Thank you, sponsor, Yes, thank you. So we

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Speaker 1: humans not like me and Anny, have known that purple

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Speaker 1: varieties of passion fruit originated in subtropical parts of South America,

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Speaker 1: like round about modern day Brazil. Uh. No, one's sure

195
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Speaker 1: entirely how the yellow variety developed as a hybrid as

196
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Speaker 1: a mutation mysteries of history, oh my gosh. But it

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Speaker 1: seems in any case that native peoples have been collecting

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Speaker 1: and cultivating passion fruit and passion flowers as food and

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Speaker 1: medicine for like a couple of thousand years throughout the Americas,

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Speaker 1: like like from South America all the way up through

201
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Speaker 1: as far north as the modern day U. S State

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Speaker 1: of Virginia. Um. But unlike some other crops that like

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Speaker 1: immediately went abroad after contact, passion fruit doesn't seem to

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Speaker 1: have made it out of the America's for a really

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Speaker 1: long time. Um. Maybe because it's like so highly perishable

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Speaker 1: and really stubbornly tropical or subtropical. But yeah, Uh. Colonists

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Speaker 1: and traders did introduce seeds of the purple type to

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Speaker 1: Australia in the early eighteen hundreds, and then from Australia

209
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Speaker 1: to Hawaii in eighteen eighty, where it became a popular

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Speaker 1: home garden plant. The story goes that when passion fruit

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Speaker 1: first arrived in Hawaii, it was planted in the Lilliquois

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Speaker 1: District of Maui and the name stuck. The purple variety

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Speaker 1: was uh introduced or perhaps reintroduced by white settlers into

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Speaker 1: the South and central mainland United States in eighteen eighties seven,

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Speaker 1: and then to India and parts of a in Asia

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Speaker 1: in the early nineteen hundreds, into a few gardens in Europe.

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Speaker 1: Um And meanwhile it was spreading the purple type like

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Speaker 1: whoe in Hawaii. UM. By the nineteen thirties, wild lilliquoi

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Speaker 1: could be found on all of the Hawaiian islands. Yes,

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Speaker 1: uh and though the yellow passion fruit arrived a bit

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Speaker 1: later than the purple variety to Hawaii, UM, it really

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Speaker 1: took off there in the University of Hawaii picked lilliquoi

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Speaker 1: as one of the most promising crops. At the time

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Speaker 1: they were only about five acres. Seven years later, twelve

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Speaker 1: acres of primarily yellow passion fruit were up and running.

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Speaker 1: The industry was there to stay. The focus then was

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Speaker 1: on quick frozen lilliquoit juice. Earlier in the nineteen forties,

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Speaker 1: someone that history knows only as Mr. Hayley tried to

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Speaker 1: market and sell canned passion fruit juice, but he was

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Speaker 1: ultimately unsuccessful and closed up shop after World War Two.

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Speaker 1: In the nineteen fifties, one Knoll Fujimoto selected yellow passion

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Speaker 1: fruit cultivars until he arrived at the Knowles Special Variety,

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Speaker 1: which I just I love that name. Special really shot

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Speaker 1: the kernel on that one. But these were hardier and

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Speaker 1: produced more sellable fruit than any other existing cultivar. Along

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Speaker 1: the same lines, two hybrids of purple and yellow passion

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Speaker 1: fruit developed at a research center in Queensland, Australia had

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Speaker 1: a higher yield and fruit bearing window a longer fruit

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Speaker 1: bearing window than their purple passion fruit predecessor, and these

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Speaker 1: were widely adopted in Queensland and New South Wales. Going

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Speaker 1: back a little bit um and back to South America,

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Speaker 1: the yellow passion fruit started to gain more traction in

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Speaker 1: the nineteen fifties. Venezuela fell in love with it in

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Speaker 1: nineteen fifty four ish and began trying to improve the

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Speaker 1: yield for products like passion fruit ice cream, juice and uh,

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Speaker 1: this passion fruit rum cocktail that came into bottle. I

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Speaker 1: think it's canned now anyway. Going back to North America,

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Speaker 1: when Julia Morton of Florida requested seeds of good strains

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Speaker 1: for both purple and yellow passion fruits from the Queensland

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Speaker 1: Department of Agriculture and Stock. Yes, she received them um

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Speaker 1: and once received Morton then gave them to people willing

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Speaker 1: to experiment. Um. A yellow vine flourished in Pine Crest, Florida,

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Speaker 1: and birds carried seeds that later fruited to the nearby

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Speaker 1: ish Everglades. She found reports of passion fruit growing in

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Speaker 1: coconut grove and land lakes, also in Florida. If you're unfamiliar,

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Speaker 1: I've been to those places. I know. I had to

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Speaker 1: look up all these places like that makes sense. They're

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Speaker 1: all in this kind of Yeah, they're all basically in

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Speaker 1: the same area. Um and uh. And some vendors in

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Speaker 1: those areas started selling the seeds as well. Around the

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Speaker 1: same time, San Diego boasted small purple passion fruit plantations

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Speaker 1: that they would turn into both um fresh produce and

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Speaker 1: into juice. However, Yeah, it just wasn't really very popular

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Speaker 1: in the mainland. United States. Two officials for the United

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Speaker 1: States Agricultural Department authored two reports on the problems of

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Speaker 1: pollination of the yellow variety. Problems in their mind, that

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Speaker 1: would make juice extraction from the fruit. Um. Yeah, the

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Speaker 1: yellow kind is is a little bit pickier. In a

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Speaker 1: lot of cases, you have to cross pollinated with something else,

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Speaker 1: and so yeah, it's got a little bit more going on. Um.

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Speaker 1: So these these officials put out a call saying, anyone

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Speaker 1: or any entity that wants to experiment with passion fruit

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Speaker 1: to improve yield and disease resistance, we have samples available

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Speaker 1: for you. Minute made yes that one answered the call

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Speaker 1: in they had a test colony of yellow passion fruit,

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Speaker 1: but two years later they threw in the towel reasoning quote.

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Speaker 1: The yields are not as large as in more tropical

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Speaker 1: areas where the plant remains productive all year round. Our

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Speaker 1: plants went out of production during the winter season. During

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Speaker 1: the windy spring months of March and April, the vines

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Speaker 1: are badly damaged and no flowers are set until sometime

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Speaker 1: in May. We also found that the passion fruit were

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Speaker 1: expensive to harvest. The fruits to fall on the ground

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Speaker 1: and sometimes it gets hung up in the vines. There

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Speaker 1: is a continual collection of small quantities of fruit throughout

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Speaker 1: the bearing year. Special equipment is needed to obtain the

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Speaker 1: juice from the fruit without bits of the calics showing

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Speaker 1: up as objectionable. Black specs. This equipment is costly. It

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Speaker 1: can only be justified when a large all email fruit

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Speaker 1: is being processed. I like your dramatic reading of that.

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Speaker 1: I'm not sure if they were quite as I mean,

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Speaker 1: maybe they weren't that frustrated. Maybe they were like, dang it,

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Speaker 1: dang everything about this heck and thing. I like to

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Speaker 1: imagine that people bring the drama to what seemed to

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Speaker 1: be relatively boring. Is not boring to me. But you know,

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Speaker 1: dry ish perhaps, yes, as dry as the fruit of

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Speaker 1: the vines. Exactly, Lauren. Meanwhile, nest Lee's r Indeed apartment.

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Speaker 1: Yes that Nestlee UM also got in on passion fruit research.

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Speaker 1: In five um they was passion fruit as one of

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Speaker 1: the European markets three insufficiently known subtropical fruits with the

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Speaker 1: greatest potential for processing for juice. Insufficiently known. Yeah, I

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Speaker 1: hope that's what would come up if somebody was like

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Speaker 1: trying to look me up at a computer, like an

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Speaker 1: FBI agent and a Reese insufficiently known and it's a

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Speaker 1: picture of me looking over my shoulder with my eyes narrow, squinty. Yeah, yeah,

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Speaker 1: you know, in the nineties, as part of a series

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Speaker 1: of children's books. We're telling European fairy tales in Hawaii.

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Speaker 1: Jack and the bean stock was reimagined as kika and

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Speaker 1: the litliquoi vine. Oh well, indeed, um, we do have

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Speaker 1: some more for you. That about wraps up our history portion.

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Speaker 1: It does. But yes, we will be back with more

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Speaker 1: about local produce in Hawaii after we get back from

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Speaker 1: one more quick break for a word from our sponsor.

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Speaker 1: We're back, Thank you sponsored, Yes, thank you. So all

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Speaker 1: of this got me to thinking why did lili quoi

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Speaker 1: take off in Hawaii and not in the mainland US

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Speaker 1: Other than the history, the taste, the climate, and all

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Speaker 1: the other stuff that we just went over. Well, sure,

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Speaker 1: but it could have hypothetically been grown more extensively in

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Speaker 1: Florida or California. Um. And you know, certainly in those places, Uh,

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Speaker 1: people didn't come up with a with a local name

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Speaker 1: for it and embrace it in the way that it's

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Speaker 1: been embraced. Yeah. Right, And and a part of it

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Speaker 1: is that that wanting to eat local, that wanted to

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Speaker 1: support Hawaiian farmers and producers, and tourism actually plays a

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Speaker 1: role as well. Hawaii has such a wealth of produce

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Speaker 1: and since it is a tourist destination. There is an

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Speaker 1: expectation among tourists to experience the foods and drinks that

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Speaker 1: they associate with Hawaii, including passion food and things made

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Speaker 1: with passion food. Here's Sean Joe Lamb Luca Yellow, the

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Speaker 1: director of Mythology and Spirits Education with Southern Glazers, Wine

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Speaker 1: and Spirits of Hawaii. We we do have some really

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Speaker 1: respectable craft bars here, but for the most part, people

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Speaker 1: that are visiting from you know, Atlanta or Chicago or Michigan,

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Speaker 1: they don't want like a Sasarak. They want my Tide.

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Speaker 1: They want to feel like they're on vacation. They want

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Speaker 1: to taste of labors of white. They want passion fruit

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Speaker 1: and guava and you know, locally made spirits. She also

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Speaker 1: spoke about the creativity that trying to buy local and

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Speaker 1: seasonal fosters when it comes to designing menus and um

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Speaker 1: and just experimented with what's available. The produce is great

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Speaker 1: to use, but it is very seasonal, so then you

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Speaker 1: just change your menu with the different seasons, which is

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Speaker 1: fun too, because then we have light che season that's

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Speaker 1: here now, mango season is right about to erupt, and

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Speaker 1: all the trees are just like just full to the

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Speaker 1: brim because we've had a lot of rain before the season,

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Speaker 1: which is great, uh, but it is kind of hard

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Speaker 1: to source and if you can't really get it locally,

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Speaker 1: it's maybe not the best to use. So then you

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Speaker 1: just wait for the season and and then you work

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Speaker 1: with what you have. Why is his dedication to supporting

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Speaker 1: local producers goes deeper back to that responsibility our interviewees

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Speaker 1: talked about in our first episode of this mini series,

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Speaker 1: because it also ties into sustainability. As an island, Hawaii's

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Speaker 1: concerns around sustainability are a bit different than those of

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Speaker 1: the mainland. When you're at least two thousand miles away

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Speaker 1: from anything, everything you ship is going to be expensive

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Speaker 1: and it's going to hurt the economy in the long

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Speaker 1: term because by outsourcing products, you're also outsourcing jobs. And

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Speaker 1: sustainability is is a buzz word right now, but it

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Speaker 1: is not new at all in Hawaii. Um uh Kiloha

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Speaker 1: Domingo touched on this. He's a He's a Hawaiian cultural

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Speaker 1: practitioner who teaches people about Hawaii's native cultures through, among

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Speaker 1: other things, cooking local first has been a strong model

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Speaker 1: for you know, I want to say, going fifteen years now,

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Speaker 1: although there are so many times when it's so much

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Speaker 1: easier U to go step into Costco, you know, and

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Speaker 1: it's right there at your fingertips. But when you understand

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Speaker 1: and you appreciate and you get to know that farmer

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Speaker 1: that grew that produce, when you get to know that

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Speaker 1: farmer that he put his his good energy, his money

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Speaker 1: into the soil, into the implements, into everything from from

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Speaker 1: seed from July which is the planting media for our

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Speaker 1: tarot plant um. You know, when you put that Julie

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Speaker 1: in the ground, it's you know, it's a part of you.

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Speaker 1: And that that sustainability just flows, It comes naturally. And

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Speaker 1: I think the more the more people understand that, the

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Speaker 1: less likely we are to go to Costco. We're going

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Speaker 1: to have a whole episode around sustainability soon, yes, we promise, yes,

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Speaker 1: But in the meantime, we would love to hear from

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Speaker 1: you listeners. You can contact us via email at hello

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Speaker 1: at saber pod dot com. You can also find us

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Speaker 1: on social media. We are at saver Pod on Twitter, Instagram,

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Speaker 1: and Facebook. We do hope to hear from you. Thank

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Speaker 1: you so much to our super producers Dylan Fagan and

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Speaker 1: Andrew Howard are Executive producer, Christopher Hasiotis and our interviewees,

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Speaker 1: and also Michelle McGowan, Rice of the Hawaii Food and

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Speaker 1: Wine Festival, Don Sakamotapaiva of Put It on My Plate,

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Speaker 1: and Joy Goto and Maria Hartfield of the Hawaii Visitors

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Speaker 1: Center and Convention Bureau for putting us in touch with

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Speaker 1: those interviewees. Sabor Is production of iHeart Radio and Stuff Media.

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Speaker 1: For more podcasts from my Heart Radio, you can visit

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Speaker 1: the iHeart Radio app, Apple Podcasts, or wherever you listen

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Speaker 1: to your favorite shows. Thank you for our special recording

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Speaker 1: assistance today from j J. Paseway. Thanks to you for listening,

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Speaker 1: and we hope that lots more good things are coming

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Speaker 1: your way