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Speaker 1: Hello, and welcome to Favor production of I Heeart Radio.

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Speaker 1: I'm Annie Reese and I'm Lauren Vogelbaum, and today we

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Speaker 1: have an episode for you about or chata. Yes, it's

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Speaker 1: definitely going to be a fun with pronunciations episode um

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Speaker 1: as we like to call them, but we're going to

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Speaker 1: give it our best saver shot. Yes, only one of

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Speaker 1: us really extensively studied Spanish, and that was me, and

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Speaker 1: that was in high school, and high school was not

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Speaker 1: recently for me. So yeah, yep, yep, I study Spanish,

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Speaker 1: but I was studying a bunch of other languages at once,

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Speaker 1: and now I just get confused about how to pronounce

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Speaker 1: any of it. Yeah, yeah, I think that's fair. Thank you,

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Speaker 1: thank you. I do love uh some or chata um.

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Speaker 1: I've only had it twice, but both times were wonderful.

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Speaker 1: One time involved rum and it was very very Yeah. Yeah,

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Speaker 1: I've been very pleased that some of the Mexican restaurants

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Speaker 1: in town have started along with the entire like or

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Speaker 1: chata boom that we're in the middle of here in

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Speaker 1: the United States, Like a lot of local places about

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Speaker 1: town have been offering it along with their other alga

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Speaker 1: frescas and um, I've been so delighted with that. Yes,

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Speaker 1: oh yes, um, you can see. We were just discussing

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Speaker 1: since we've said we've done a lot of episodes that

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Speaker 1: kind of gets all muddled up here, but related to

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Speaker 1: this one, past episodes on sugar, rice, cinnamon, any, a

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Speaker 1: lot of those spices. I think we've done that involved yeah, yeah,

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Speaker 1: And we were trying to remember whether or not we

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Speaker 1: had ever done episodes about milk punches or not, and

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Speaker 1: we have no idea. I'm like it might fit into

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Speaker 1: like butter beer a little bit, or maybe during our

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Speaker 1: New Orleans cocktail Our episode or I think so anything

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Speaker 1: you've happened can happened everybody. We don't know you know

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Speaker 1: as much as we do. At least you probably remember

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Speaker 1: it better. That's true, It's true. Well does this spring?

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Speaker 1: I mean, I guess this raises a lot of questions.

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Speaker 1: Does it brings us to one? In particular? It doesn't

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Speaker 1: be Lauren or Chatta? What is it? Well? Or Chatta

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Speaker 1: is a style of drink that can be many things,

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Speaker 1: but at its core is uh probably creamy without being

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Speaker 1: too heavy, at least a little bit sweet, and at

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Speaker 1: least a little bit spiced. It can be served hot

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Speaker 1: or cold, thin or thick, with additions like a fruit

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Speaker 1: or seasonings of all kinds. The kind that I'm familiar

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Speaker 1: with again is yeah, like like creamy agua fresca kind

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Speaker 1: of thing, like if, um, like if rice pudding were

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Speaker 1: a cool, refreshing drink served over ice, just lightly sweet

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Speaker 1: and seasoned with cinnamon and vanilla. Yeah, yeah, I think

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Speaker 1: that's the kind of hat as well. Plus run one

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Speaker 1: time plus round the one time right yeah, yeah, right um.

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Speaker 1: The creamy element in orchata is often plant based instead

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Speaker 1: of being dairy based, with ingredients like rice or almonds

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Speaker 1: or tubers and or other grain starches, seeds or nuts

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Speaker 1: being ground and then soaked in water and then you

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Speaker 1: blend that whole mixture into yes, a non dairy milk. Uh.

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Speaker 1: Nuts and seeds have a lot of fats and also

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Speaker 1: a lot of proteins which help make a smooth, creamy

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Speaker 1: drink because because some of the proteins can act as

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Speaker 1: like intermediaries between the fats and the water, which do

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Speaker 1: not normally want to mix, the proteins can help them emulsify. Starches, meanwhile,

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Speaker 1: work a little bit differently to make a milk. If

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Speaker 1: you if you free the starch molecules from their structures

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Speaker 1: in a in a grain of rice or whatever it

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Speaker 1: is that it is UH, those starches will glom onto

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Speaker 1: water molecules and swell up and this typically makes a

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Speaker 1: thicker but like slightly more gritty textured UH non dairy milk.

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Speaker 1: Or chata is an excellent excuse to play with making

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Speaker 1: your own non dairy milks at home. Um One Ariel

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Speaker 1: Johnson with the m I T Media Lab recommends heating

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Speaker 1: the soaked not sand or grains to to help with

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Speaker 1: extracting the like operative molecules, but warns to not heat

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Speaker 1: starchy bases above a hundred and forty fahrenheit that's sixty celsius,

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Speaker 1: because otherwise you will unspool the starch molecules and then

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Speaker 1: instead of having a drink, you will have like a glue,

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Speaker 1: which you know, like if you if you want a pudding,

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Speaker 1: then just go for it. I can't stop you. We

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Speaker 1: have very little power, just shockingly little of cutting. So

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Speaker 1: different versions of or chata can be found all over

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Speaker 1: the world using different base ingredients barley or the seeds

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Speaker 1: of melons or squash oats, coconut, sesame seeds, cashews, peanuts. Uh,

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Speaker 1: there's a version in Ecuador that isn't creamy at all,

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Speaker 1: I don't think, but it's more like a pink herbal infusion. Uh.

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Speaker 1: In different cultures, or chattas are sometimes consumed um like

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Speaker 1: this Ecuadorian version as a functional or even medicinal drinks

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Speaker 1: UM and made with medicinal plant infusions. And then to

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Speaker 1: your base uh, whether or not you're doing the functional

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Speaker 1: food kind of thing, you can add all kinds of

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Speaker 1: mixings and flavorings. UM. You can. You can use dates

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Speaker 1: or or sugar of whatever kind to add that sweetness.

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Speaker 1: I've also seen recipes call for sweetened condensed milk or

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Speaker 1: evaporated milk, or even some plain milk or cream. UM,

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Speaker 1: spices and other stuff like an allspice, nutmeg, lime, zest, cocoa.

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Speaker 1: You can indeed make it the base of a cocktail

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Speaker 1: by adding rum or like a like a nice barrel

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Speaker 1: aged tequila would be good um or I mean you know,

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Speaker 1: whatever you want. I suppose UM. And of course you

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Speaker 1: do not need to make your own uh non dairy

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Speaker 1: milk in order to make up or chat a flavored

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Speaker 1: syrups and infusion satchets and powdered mixes are all available

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Speaker 1: for purchase. It can be served on its own or

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Speaker 1: as an accompaniment to meals or two snacks like pastries

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Speaker 1: in umias like like Little Like or Chatta cafes. UM.

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Speaker 1: I feel like I have the twice I've had it.

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Speaker 1: I've seen it on menus a lot, UM, but I

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Speaker 1: have normally had it around this time of year, like

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Speaker 1: maybe slightly into the more Christmas EA time as well.

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Speaker 1: I'm not sure where that is, but that's just been

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Speaker 1: my experience. I think. I think here in the States,

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Speaker 1: we we so associate um, cinnamon and those other spices

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Speaker 1: with being like fall to winter kind of spices. I've

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Speaker 1: always had it in the summer um to kind of

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Speaker 1: like cool down, like a particularly spicy meal. UM. So

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Speaker 1: that's how I'm more familiar with it. But you know,

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Speaker 1: whenever you like exactly Well, what about the nutrition, Yeah,

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Speaker 1: it depends a lot on how you make it. Perhaps

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Speaker 1: obviously it can be pretty calorie dense with sugars and fats.

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Speaker 1: It can have a decent punch protein. As a beverage, UM,

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Speaker 1: it generally won't really like fill you up, but it

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Speaker 1: can certainly help keep you going. Depending um you know,

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Speaker 1: watch your watch your sugar intake. I guess mm hmmm. Um.

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Speaker 1: We don't have too many numbers, were you, but we

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Speaker 1: do have a few. We had a couple of Yeah. So,

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Speaker 1: as of eighteen or so, um Spain, which is one

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Speaker 1: of the places that popularized or chata. Um Spain was

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Speaker 1: consuming more than fifty million liters that's about thirteen million

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Speaker 1: gallons of or chata per year UM for an estimate,

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Speaker 1: a market value of about sixty million euros UM, which

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Speaker 1: is nearly seventy million U S dollars as of today's

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Speaker 1: exchange rate. Wow. Yeah, it's quite a lot. And Yeah,

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Speaker 1: speaking of or chata has recently experienced a massive spike

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Speaker 1: and popularity in the US. In twenty nineteen, sales of

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Speaker 1: that flavor shot up by two hundred and fifty seven

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Speaker 1: percent in this country. Yeah, real really experienced a sudden

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Speaker 1: and dramatic climb. Um. Vampire Weekend has a song called

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Speaker 1: orchata in Yeah came out. Came out in way back

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Speaker 1: in two thousand nine. They were ahead of the little

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Speaker 1: Yeah they were yeah. Yeah. According to my very cursory

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Speaker 1: Internet search, it hit the Billboard bubbling under hot one

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Speaker 1: hundred singles chart at number two, which we discussed. I

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Speaker 1: don't know. I don't know what it means. We don't

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Speaker 1: know what it means. I think it means. It's really

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Speaker 1: the next it's like the next one under the top one.

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Speaker 1: That's what I think it is. We certainly will never

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Speaker 1: know today. We'll never know, and there's no way for

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Speaker 1: us to find out. I know. And a lot of

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Speaker 1: articles I read that brought up this fact, like they

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Speaker 1: were saying how impressive it was that they were able

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Speaker 1: to rhyme or chata with so many different things. So hey, um,

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Speaker 1: good for them, Yeah, good for them. Um, we do

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Speaker 1: have quite an interesting history for you on this one,

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Speaker 1: Yes we do, um, And we are going to get

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Speaker 1: into that. But first we're going to get into a

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Speaker 1: quick break for a word from our sponsor. Come, we're back,

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Speaker 1: Thank you sponsor, Yes, thank you. So or Chatah is

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Speaker 1: believed to have originated in North Africa, and specifically in

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Speaker 1: what is now Molly and Nigeria, as far back as

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Speaker 1: two thousand four. Some sources also trace its roots or

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Speaker 1: maybe influences is a better word, um back to an

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Speaker 1: ancient Roman barley based al sir that was used for

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Speaker 1: a whole range of medicinal things. UM barley in particular

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Speaker 1: was believed to have healing cooling properties. Over the centuries,

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Speaker 1: it became a category of drinks UM made with a

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Speaker 1: whole host of ingredients, which is always fun when you're

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Speaker 1: trying to research the history. Yes, including various seeds, nuts,

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Speaker 1: and grains. In the early days, or chatta was made

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Speaker 1: of tiger nuts that had been dried and ground up

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Speaker 1: into a sort of milky substance. UM. Sugar and water

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Speaker 1: was then added to this milky stuff, and then it

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Speaker 1: was filtered, resulting in something that had a similar texture

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Speaker 1: to rice pudding. And a note about tiger nuts, These

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Speaker 1: of course or not nuts either, because there is almost

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Speaker 1: no for is. They are tubs that have been cultivated

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Speaker 1: for thousands of years. The oldest records we have of

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Speaker 1: tiger nuts come out of ancient Egypt, and the ancient

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Speaker 1: Egyptians priced them um a, snacks and medicinally. Yeah. Evidence

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Speaker 1: of drinks made the tiger nuts have been found in

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Speaker 1: Egyptian tombs UM, and it's thought that conquering Romans brought

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Speaker 1: these drinks back with them to Europe. Tiger nuts are

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Speaker 1: called tufa in Spanish um and they looked a little

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Speaker 1: bit like hazelnuts to Europeans, hence hence one of the

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Speaker 1: many names I've seen also earth almonds, earth earthy. But yeah,

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Speaker 1: they were lauded as a as a health food for

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Speaker 1: a long time by um by Persian and Arab physicians

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Speaker 1: and botanists. Yeah, um, ancient Greek botanists wrote about them too. However,

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Speaker 1: these days tiger nuts are largely viewed as a despised

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Speaker 1: weed that causes millions of dollars in agricultural damage, while

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Speaker 1: also attracting some pensine as a super food. Um. Potentially

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Speaker 1: we could return to this for a whole future topic. Yeah,

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Speaker 1: I just never heard of tiger nuts before, so I

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Speaker 1: was like, I better look into what these are. And

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Speaker 1: they seem to have a pretty interesting history. Yeah. Absolutely,

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Speaker 1: during the Muslim conquest of Spain beginning and the seven

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Speaker 1: eight hundred c e. The drink was potentially introduced to

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Speaker 1: that area. Again, depending on how people defined it and

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Speaker 1: who are we crediting with, like what part of it,

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Speaker 1: People can get a little tied up in the weeds

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Speaker 1: and details there can get a little mussy. Um. But yeah,

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Speaker 1: they perhaps particularly introduced it to in your Valencia, where

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Speaker 1: Valencians grew a lot of rice, which is a crop

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Speaker 1: that shares similar ideal growing conditions as tiger nuts. The Spanish,

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Speaker 1: who are credited with popularizing this version of the drink

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Speaker 1: made with tiger nuts called or called it or chataua.

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Speaker 1: One of the first recipes of this in the written

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Speaker 1: it appeared in a thirty four Catalonian manuscript. Yeah. This

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Speaker 1: recipe called for a soaked ground tiger nuts or or chufa, right,

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Speaker 1: and then sugar, cinnamon and lemon rind. One popularly told

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Speaker 1: story is that the name actually came from King James,

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Speaker 1: the first of Spain, after a young girl served him

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Speaker 1: this drink on a hot thirteenth century day. He took

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Speaker 1: a sip and exclaimed in Valencian, this is gold, pretty girl,

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Speaker 1: or this is not milk, it's gold girl, which I

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Speaker 1: did not want to attempt influencing because I would have

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Speaker 1: budgered it. But in valencin and has some words that

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Speaker 1: together sounds sort of like or chatta. Yeah, it's it's

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Speaker 1: more likely that the that the name came from a

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Speaker 1: Roman word for barley, which I didn't make a note about.

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Speaker 1: But um, but I think we talk a little bit

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Speaker 1: about in just a second. Um, but at any rate,

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Speaker 1: or Chatta da chufa is still popular in Valencia and

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Speaker 1: there are um um or chats that have been operating

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Speaker 1: for like two hundred years that you can still go

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Speaker 1: to today. Oh cool yeah. An early French recipe for

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Speaker 1: barley water at of three called for boiling some water,

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Speaker 1: adding some barley, liquorice and or figs, bringing it back

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Speaker 1: to a boil, straining that into goblets that were prepped

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Speaker 1: with a decent amount of rock sugar, and serving that

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Speaker 1: to especially the ill um. The English often added herbs

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Speaker 1: and raisins into the mix. Eventually, the English replaced the

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Speaker 1: barley with ground almonds to make a drink called or jatte,

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Speaker 1: which was all in vogue for a hot minute, while

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Speaker 1: barley was seen as old fashioned. Yeah yeah um. The

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Speaker 1: the word or jatte does share its etymology with or chatta,

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Speaker 1: and these days or jatte is more of a syrup

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Speaker 1: than a nut milk um like like a like sugary

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Speaker 1: fine ground almonds um that's used mostly as a cocktail ingredient.

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Speaker 1: It's an an integral part of the my time. Then

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Speaker 1: you can see our I tie episode for a little

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Speaker 1: bit more on that, Yes, that one, I do remember

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Speaker 1: yep Um. Through colonization, the drink made its way to

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Speaker 1: West Africa. The Mexican version of the drink with a

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Speaker 1: base of rice, milk, cinnamon and sugar. Dave Spects who

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Speaker 1: at least the sixteenth century after conquistadors had brought those

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Speaker 1: ingredients to the region. Um, they did not bring the

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Speaker 1: shufa the tiger nuts with them, so rice milk was

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Speaker 1: used in its place. After this drink took off in Mexico,

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Speaker 1: It's read and evolved based on available ingredients and taste

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Speaker 1: across Latin America. In Venezuela and Puerto Rico, sesame seeds

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Speaker 1: got added into the mix. In El Salvador, the fruit

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Speaker 1: moro was mixed in An Ecuador. Eighteen different herbs and

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Speaker 1: flowers are used in or Chata loojana Um. I hope

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Speaker 1: I'm not butchering that. Yeah, yeah, And that that's the

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Speaker 1: that's the more um pink and herbal one that I

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Speaker 1: was talking about at the top. And I believe that

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Speaker 1: the El Salvador and and I think a couple other

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Speaker 1: make it too with them with motto seeds. I think

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Speaker 1: it's the seeds and not the fruit. But I could

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Speaker 1: be mistaken. Please right in and let us know if

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Speaker 1: you have any idea about this. Yes, yes, yes, Um,

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Speaker 1: that could be me not knowing what morrow is. I

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Speaker 1: had to look it up because I've never heard of

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Speaker 1: it before. I was like, oh, it's a fruit. Who knows?

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Speaker 1: Let us know. All of this is one of many

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Speaker 1: examples of African cuisine influencing Latin American culture and cuisine,

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Speaker 1: largely due to multiple global migration movements and the trade

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Speaker 1: of enslaved peoples all of us in the face of

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Speaker 1: colorism and violent pushback. Um. So, there were some pretty

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Speaker 1: interesting articles about some examples of that, in or chata

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Speaker 1: being one of them. Yeah. Uh. Meanwhile, by food manufacturers

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Speaker 1: had started selling or chatta drink mixes and flavorings in

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Speaker 1: the US market. Yes, and speaking of in, Starbucks introduced

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Speaker 1: the or Chata almond milk frappuccino, their first all almond

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Speaker 1: milk drink. Adding coffee to the or chata is viewed

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Speaker 1: as blasphemous in some circles. A lot of people have

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Speaker 1: some very strong opiniese about um and we argue that,

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Speaker 1: you know, it's another example of gentrification and of capitalism.

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Speaker 1: Exploreding culture and history. A lot of people were just like,

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Speaker 1: that's not or chata. It makes me mad that you're

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Speaker 1: making that's not or chata and calling it and calling

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Speaker 1: it or chata. Right, um, yeah, I mean it. It

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Speaker 1: went big though in by it was being called a

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Speaker 1: global flavor trend. Separately though, I guess because you know,

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Speaker 1: in certain certainly in like in Valencia, in Spain and

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Speaker 1: in many many other regions. Um, it's it's just been

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Speaker 1: popular this whole time. Um. And it is in fact

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Speaker 1: so popular in Spain. Um and or chata the toofa

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Speaker 1: specifically that researchers are currently looking into how um the

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Speaker 1: by products of the or chata making industry can be

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Speaker 1: collected and used to recover useful stuff like like an

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Speaker 1: antioxidants for further applications. I love it. Yeah, so cool cool.

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Speaker 1: I definitely want some or chata now. That sounds so good,

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Speaker 1: even though it has gotten We've got some chill going

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Speaker 1: on in Atlanta, right yeah, yeah, I think I I

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Speaker 1: think I don't want a cold or chata at the

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Speaker 1: current moment, but I could try a warm version of

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Speaker 1: word chatta. Yes, sounds amazing. Well, I guess that's what

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Speaker 1: we have to say about or Chata. For now, it

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Speaker 1: is um. We do have some listener mail for you, though,

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Speaker 1: we do, but first we have one more cup break

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Speaker 1: for a word from our sponsor, and we're back. Thank

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Speaker 1: you sponsor, Yes, thank you, And we're back with storm huge. Yeah.

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Speaker 1: I got out my fluffy socks. So that's that's the situation.

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Speaker 1: I oh, yeah, yeah. And you're wearing one of your

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Speaker 1: like serious sweatshirts. This isn't Fanny's normal every day podcasting sweatshirt.

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Speaker 1: This is one of her like well like fall is here.

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Speaker 1: I'm moved up John Route. After I retired from the

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Speaker 1: Army after twenty four years as a lawyer and a judge,

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Speaker 1: I used the g I bill to attend culinary school

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Speaker 1: at the Culinary Institute of America c i A at

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Speaker 1: the San Antonio, Texas campus. Our guard monger appetizer class

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Speaker 1: was the one class where the chef instructor let us

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Speaker 1: indulge in our creativity. We just had to be able

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Speaker 1: to hearken back to the originally assigned recipe. This gave

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Speaker 1: my living all over the world creativity a chance to shine.

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Speaker 1: I was given a cold bored shot as an appetizer

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Speaker 1: and another in my group had a oneton appetizer that

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Speaker 1: didn't sound interesting to either of us. I suggested to

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Speaker 1: her to find whatever was left over and make a

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Speaker 1: sausage out of it and make it a fried wanton

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Speaker 1: with plum sauce. She found a couple of left over

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Speaker 1: duck breast and some candied ginger and made the most

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Speaker 1: amazing candied ginger duck sausage wantons. The borsche was a

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Speaker 1: bit tougher. It was a red borsched wrispe that was

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Speaker 1: sair wine. I decided to change the red beats to

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Speaker 1: yellow beats in the borsch and then turned them into

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Speaker 1: gelatinized spears and deep fried a red beat chip for

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Speaker 1: the spears to sit on. I placed the radish and

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Speaker 1: deal garnish on the inside and topped the single bite

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Speaker 1: appetizer with a cream frish I made and placed a

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Speaker 1: small sprig of dial on top. It was the most

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Speaker 1: dazzling looking dish I made at school and was delicious.

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Speaker 1: As a bonus, they had more than a bit of wine.

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Speaker 1: I have attached pictures of the duck wantons and the

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Speaker 1: gelatinized borsch. After graduation, I went on to teach several

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Speaker 1: courses in the academic section of the school until co

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Speaker 1: nineteen into the local campuses used of adjunct faculty. Both

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Speaker 1: experiences were fabulous. Oh that sounds so good. A right,

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Speaker 1: that's that sounds so delightful. Yes, and they look amazing,

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Speaker 1: very creative. Yeah, I want them. Why can't I not

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Speaker 1: top him? And he's like, yes, please, I will order

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Speaker 1: both of those, Thank you, thank you. To send it

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Speaker 1: to the CEO Saber. I will be waiting. This is

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Speaker 1: a much fancier version of what I've been doing, which

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Speaker 1: is like, I have this old can of spaghettios and

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Speaker 1: some basil, and he do you need to go grocery

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Speaker 1: shopping again? I'm going tomorrow. I'm okay, Well that's good.

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Speaker 1: Thank you. Do I need to drop by with some

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Speaker 1: food tonight? No, no, no, no, okay. I made this

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Speaker 1: huge rice tofu thing all right, because that's what I

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Speaker 1: had around again. It's very good. Heck yeah, heck yeah. Um.

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Speaker 1: A different John wrote I just heard the most recent

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Speaker 1: listener mail. One of them mentioned ghost kitchens as specifically

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Speaker 1: corporate restaurant that catfish as smaller mom and or pop places.

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Speaker 1: This begins the tail of Pasquali's Pizza and Wings so

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Speaker 1: it is written, and so I've been told. At the

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Speaker 1: beginning of quarantine, when restaurants were scrambling to figure out

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Speaker 1: how to adapt, there came a new pizza place, Pasqualities.

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Speaker 1: I think I'm saying that right. I have no idea anyway,

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Speaker 1: And it was good, like people were getting excited about it.

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Speaker 1: The menu was small, but the pizza was solid. The

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Speaker 1: wings were great, the meatballs were meaty without being dense.

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Speaker 1: The cheesy bread is delightful, the salads were present. How

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Speaker 1: could this place have been financially solvent enough to be

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Speaker 1: a national chain without anyone ever hearing of them before quarantine? Well,

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Speaker 1: people got all don't have with cats on them and

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Speaker 1: discovered that they were owned by c EC Entertainment wait entertainment,

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Speaker 1: not like foods or dining. Turns out everyone's new favorite

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Speaker 1: pizza takeaway is we'll find out after a word from

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Speaker 1: our sponsors, and we're back. Thank you sponsors, Yes, thank you?

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Speaker 1: Oh okay. So c EC Entertainment that owns Pasquali's pizza

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Speaker 1: is chuck e Cheese Entertainment, do do. Turns out the

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Speaker 1: secret to good pizza is not having a child sneeze

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Speaker 1: on it while attending a birthday party at a Rats casino. Well,

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Speaker 1: when you put it that way, I had heard of this.

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Speaker 1: I totally forgot because this was at the beginning of

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Speaker 1: the pandemic and there were news stories about it, like

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Speaker 1: with a Dark Side of Pasqualities Pizzash. Yeah, and I, oh, man,

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Speaker 1: I can't remember if I remember the name from those

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Speaker 1: news stories or during our Chuck E Cheese episode if

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Speaker 1: the name Squalities came up or yeah. We we also

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Speaker 1: do want to point out that the the subject line

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Speaker 1: of this email was the col zone is coming from

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Speaker 1: inside the house terrifying so good. Yeah, but squalitly. I mean,

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Speaker 1: I'm sure some people were like, huh because he's one

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Speaker 1: of the members of the band. If I remember correctly, Okay,

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Speaker 1: maybe that goodness. It's all words salad to me today.

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Speaker 1: My brain is, in fact, a gelatinous ball of borshed.

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Speaker 1: I mean, you don't just know all the names of

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Speaker 1: the members of the Check E Cheese band off the

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Speaker 1: top of your head. I don't know what's wrong with me, Annie, Wow.

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Speaker 1: I mean, I we can't remember the topics we've done

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Speaker 1: in the past, but I expected you to remember this, Laura.

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Speaker 1: And I call myself a food podcaster. Oh it's time

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Speaker 1: to hang it up, Lauren. You gotta get in shape

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Speaker 1: shape if we're going to continue this. Um oh past qualities, Oh,

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Speaker 1: pass qualities. Well, but thanks to both of those listeners

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Speaker 1: who are writing in. You would like to write to

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Speaker 1: you as we would love to hear from you. Our

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Speaker 1: email is hello at favorite pod dot com. We're also

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Speaker 1: on social media. You can find us on Twitter, Facebook,

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Speaker 1: and Instagram at savor pod, and we do hope to

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Speaker 1: hear from you. Savor is production of I Heart Radio.

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

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Speaker 1: the I Heart Radio app, Apple Podcasts, or wherever you

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00:25:45,440 --> 00:25:48,520
Speaker 1: listen to your favorite shows. Thanks as always to our

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00:25:48,560 --> 00:25:51,760
Speaker 1: superproducers Dylan Fagan and Andrew Howard. With a special shout

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00:25:51,800 --> 00:25:54,320
Speaker 1: out today to j J. Pasway. 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