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Speaker 1: Hello, and welcome to Savor production of Iyheart Radio. I'm

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Speaker 1: Annie Resa and I'm.

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Speaker 2: Lauren Bogelbaum, and today we have an episode for you

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Speaker 2: about guava.

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Speaker 1: Yes, was there any particular reason this was on your mind, Lauren?

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Speaker 2: Nope, nope, it's been on the list, And it did

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Speaker 2: sound like nice and tropical and bright, and I think

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Speaker 2: at the time I was just kind of like hugging

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Speaker 2: mugs of tea to keep myself warm, and I was like,

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Speaker 2: that sounds let's think about that for a minute.

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Speaker 1: Yeah, yeah, let's think about that for a minute. I

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Speaker 1: don't think I have much experience with guava. I think

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Speaker 1: I've had it in like pastries, and I think I've

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Speaker 1: had like guava juice, but that might be it.

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Speaker 2: Yeah, I've definitely had it in like cocktail juice kind

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Speaker 2: of situations. And you know, I lived for a bunch

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Speaker 2: of years in South Florida, which of course has a

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Speaker 2: lot of Cuban influence, and so like, I am still

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Speaker 2: strongly biased towards guava as like a filling or flavoring

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Speaker 2: for things like if there is a guava choice on

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Speaker 2: a bakery menu or better yet, like a guava and

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Speaker 2: cream cheese choice. That's probably what I'm gonna order. M.

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Speaker 1: Yes, well, you can see our past episodes on other

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Speaker 1: fruit we've done, but also cream cheese. Sure, yeah, yeah, sure,

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Speaker 1: it is a pairing many people enjoyed. Uh huh. But

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Speaker 1: I guess that brings us to our question. Yeah, guava,

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Speaker 1: what is it? Well?

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Speaker 2: Guavas are a category of tropical fruits that range in

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Speaker 2: size and color, but you're basically looking at like a juicy,

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Speaker 2: fleshy to pulpy, sweet tart fruit with this lovely fruity, floral,

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Speaker 2: musky kind of scent and flavor. They can look like

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Speaker 2: anything from a grape to a pair have a sort

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Speaker 2: of thinish skin, and can be eaten fresh when they're green, yellow,

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Speaker 2: white and crunchy or pink red, purple and softer. Or

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Speaker 2: the fruit can be canned, frozen, or dried, or juiced

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Speaker 2: or pulped and made into all kinds of things juices, syrups,

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Speaker 2: jams and jellies, sweetened paste, candies, alcohol. It can be

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Speaker 2: used to flavor sweet or savory drinks or dishes of

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Speaker 2: all kinds, and that paste format is very popular as

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Speaker 2: a candy or as a filling in baked goods, depending

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Speaker 2: on how dense you make it. The leaves are sometimes

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Speaker 2: used in mostly medicinal teas and stuff like that. But yeah,

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Speaker 2: guavas are just nice little bundles of sunny flavored joy,

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Speaker 2: though they can also be invasive. Eating them is like

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Speaker 2: taking a bright, bracing hike through a warm forest. And

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Speaker 2: the plants themselves are sort of like a tropical frappuccino,

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Speaker 2: Like they're objectively tasty. But did we need so many

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Speaker 2: places to get one all on the same block? Like?

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Speaker 2: Are they choking out native tasty things? They might be problematic?

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Speaker 1: Oh, guava, come in and open all your fro yo shops,

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Speaker 1: all right?

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Speaker 2: If we have one in the kroger, does there also

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Speaker 2: need to be one in the target. And then if

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Speaker 2: there's already those two in the same plaza, does there

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Speaker 2: need to be a free standing guava? I don't know.

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Speaker 2: I don't know.

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Speaker 1: Deep questions about guava we must consider.

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Speaker 2: Oh, but okay, So guava plants are these like evergreen

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Speaker 2: large shrubs to small trees in the myrtle family. The

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Speaker 2: guava genus Cidium, that's what the ps at the front,

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Speaker 2: contains several similar species, the fruit of which we all

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Speaker 2: commonly call guavas. Sometimes with descriptors based on like their

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Speaker 2: size or shape or color, like like lemon guava, apple guava,

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Speaker 2: strawberry guava. There are also a lot of varieties that

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Speaker 2: have been bred for different kinds of fruit, and today

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Speaker 2: I am excluding fruit of other genera that are sometimes

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Speaker 2: called guavas, like pineapple guava or Australian native guava just

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Speaker 2: for clarity's sake in this episode, like those are going

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Speaker 2: to have to be separate episodes. It is a tropical

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Speaker 2: too subtropical plant that will not survive below freezing temperatures.

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Speaker 2: It can have multiple trunks and usually grows only about

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Speaker 2: like twenty feet in height at the max that's about

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Speaker 2: six meters. The trunk or trunks will be greenish brown

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Speaker 2: in color and kind of like papery modeled. Yeah. The

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Speaker 2: green leaves are oblong and largish, maybe like seven inches

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Speaker 2: or eighteen centimeters, with these rows of veins making a

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Speaker 2: pretty V shaped towards the center of the leaf. Yeah.

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Speaker 2: The leaves are edible, again, used in teas or sometimes

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Speaker 2: as an herb in cooking. Wile plants do not grow

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Speaker 2: true from the seed, so they're usually propagated via stem

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Speaker 2: cuttings or graftings. Or similar. They bloom in a small,

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Speaker 2: fragrant white flowers with long yellow stamens, or sometimes in

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Speaker 2: like pink and white flowers, either singly or in small groups,

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Speaker 2: and pretty much always on the trees newer growth, which

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Speaker 2: I find fascinating. If pollinated, which is usually by insects

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Speaker 2: like bees, a fruit will develop. Guavas are botanically berries.

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Speaker 2: They range in size and shape from a large round

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Speaker 2: grape to a sort of medium lemonar lime to maybe

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Speaker 2: a smallish, slightly squished apple or kind of pair sized

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Speaker 2: pear shape.

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Speaker 1: Yeah.

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Speaker 2: They have a peel that can be thick or thin,

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Speaker 2: bumpy or smooth, and range from green to yellow to

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Speaker 2: red in color. When you harvest them, the skin is edible,

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Speaker 2: but can be more like chewy or sour than you

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Speaker 2: might really want if you're eating it fresh. It's a

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Speaker 2: personal preference. The flesh inside can range from white to yellow,

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Speaker 2: to pink to red and sort of modeled versions of

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Speaker 2: all of those colors, and it'll often contain many small,

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Speaker 2: ownish seeds in its core. The flavor can vary, too,

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Speaker 2: from sweet to tart, and from mild to like very

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Speaker 2: strongly floral tropical musky like you can put a couple

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Speaker 2: in a bowl and perfume a whole room with them.

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Speaker 2: Some of the white and yellow types are eaten when

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Speaker 2: they're unripe and more crispy. Some of the pink and

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Speaker 2: red types are more usually eaten ripe and softer. And yeah,

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Speaker 2: you can eat the fruit fresh, like, just like cut

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Speaker 2: it up or spoon it right out of the rind.

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Speaker 2: They're fairly delicate, though so until pretty recently it's been

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Speaker 2: a bit difficult to find outside of the places like

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Speaker 2: the countries and kind of areas where they're grown. You

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Speaker 2: can also process the fruit into all dank kinds of

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Speaker 2: things guava ice cream, guava barbecue, sauce. I don't know.

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Speaker 2: The most popular guava product around the world is indeed,

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Speaker 2: that that sweetened guava paste, sometimes called guava cheese or

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Speaker 2: by various other names. It can be anywhere from like

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Speaker 2: soft and pretty jam like to really firm, like you

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Speaker 2: need a knife to cut it. But you know, it's

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Speaker 2: basically like a petato fruit, like dense and sweet, and

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Speaker 2: anywhere from like bouncy to sort of melty, and can

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Speaker 2: be eaten by itself as a candy or used as

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Speaker 2: a pastry filling or in other desserts. The wood is

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Speaker 2: also used for various purposes, but perhaps especially for smoking meats. Yeah,

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Speaker 2: like get you like a like a like a guava barbecue,

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Speaker 2: going with like yeah, with the wood, and then use

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Speaker 2: a guava barbecue sauce. Yeah, I don't know, I don't know.

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Speaker 1: Make a guava slow I could see ooh yeah. Oh man,

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Speaker 1: Well what about the nutrition.

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Speaker 2: You know, it's got a lot of micronutrients. A punch

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Speaker 2: of fiber can have a bunch of sugar. You know,

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Speaker 2: all fruit is good for you, Like, don't eat too

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Speaker 2: much of it. And also if you cut it with

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Speaker 2: equal parts sugar like that, that's a different thing at

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Speaker 2: that point.

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Speaker 1: Yeah. Yeah.

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Speaker 2: Traditionally, several cultures have used different parts of guava plants

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Speaker 2: for different medicinal purposes. But you know, saber motto, bodies

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Speaker 2: are complicated, more nutrition is complicated, more research is necessary,

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Speaker 2: and before you ingest medicinal amounts of anything, you should

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Speaker 2: check with a doctor who is not us. Nope, nope, nope, nope, nope, nope.

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Speaker 1: We do have some numbers for you, we do.

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Speaker 2: Okay, So there are something like sixty to one hundred

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Speaker 2: species in the genus Cidium, depending on who you ask,

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Speaker 2: there are around four hundred varietals within those species. In

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Speaker 2: the right climate conditions and with the right farming techniques,

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Speaker 2: guava can be harvested at least twice a year and

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Speaker 2: sometimes year round and up to some eighty pounds or

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Speaker 2: like thirty six kilos per tree per year. Okay, this

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Speaker 2: next number is really infuriating. So I think the global

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Speaker 2: production of guava is around fifty million metric tons. But

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Speaker 2: but I've seen this really weird range. Like the numbers

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Speaker 2: are either right around there or right around like four

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Speaker 2: to five million metric tons. So that's a difference of

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Speaker 2: a factor of at least ten. So like that's weird,

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Speaker 2: and basically I cannot get to the bottom of it

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Speaker 2: without paying a bunch of money for different reports and books,

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Speaker 2: which I'm just not going to do today. So here

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Speaker 2: we are, like the winter holidays are upon us. Uh Like, oh,

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Speaker 2: as an editor, this has driving me really baddy because

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Speaker 2: like maybe the lower number is referring to like a

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Speaker 2: specific species or maybe maybe somewhere like one of the

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Speaker 2: like root sources no pun intended, got misquoted by a

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Speaker 2: factor of ten. I don't know. Yeah, mysteries mysteries of

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Speaker 2: the present, since at any rate, India produces by far

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Speaker 2: the most, right around fifty percent. Other big producers include Brazil, Indonesia, China,

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Speaker 2: and Mexico. Apparently the Middle East region is the biggest importer.

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Speaker 2: And there is a Guinness record for the largest ever

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Speaker 2: piece of guava paste candy. It was achieved in Brazil

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Speaker 2: in the year two thousand, so it's gone uncontested for

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Speaker 2: a long time now. And it weighed one two hundred

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Speaker 2: and twenty three pounds, which is five hundred and fifty

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Speaker 2: five kilos.

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Speaker 1: Wow.

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Speaker 2: Yeah, yeah, I don't have a good idea of how

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Speaker 2: big that is because that's that's a lot.

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Speaker 1: It's a lot. It's a lot, and no one's ever

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Speaker 1: been like, we'll just let you have that one. Yep, yep.

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Speaker 2: They're like, okay, yep, done.

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Speaker 1: Cool, I understand, I understand. Well, we do have quite history.

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Speaker 2: For you, oh we do, and we are going to

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Speaker 2: get into that as soon as we get back from

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Speaker 2: a quick break for a word from our sponsors, and

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Speaker 2: we're back.

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Speaker 1: Thank you sponsor, Yes, thank you, Okay. So, based on

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Speaker 1: archaeological evidence, experts believe that the guava tree was domesticated

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Speaker 1: around five thousand years ago in South America. From there

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Speaker 1: it spread up to Central America and to the Caribbean islands.

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Speaker 1: By eight hundred BCE, people in Peru were eating guava

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Speaker 1: and people in Mexico were eating it six centuries later,

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Speaker 1: spread by humans, birds, and other wildlife. However, there is

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Speaker 1: ongoing research and debate about the exact origins of guava. Yeah,

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Speaker 1: this is so fun.

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Speaker 2: So people apparently love arguing about when and where exactly

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Speaker 2: in central to South America guava first developed and were

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Speaker 2: later domesticated and spread based on like fossil evidence from

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Speaker 2: tens of millions of years ago and archaeological evidence from

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Speaker 2: around seven thousand years ago. And I love this for them,

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Speaker 2: you know, like, h so cool, okay, but whatever, it's

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Speaker 2: distant past which we are still ironing out. The fruit

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Speaker 2: was being pretty widely used throughout most of Central and

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Speaker 2: South America and the Caribbean by about one thousand CE.

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Speaker 1: Yes, yes, yes, yes, and guava spread alongside colonization in

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Speaker 1: the fourteen and fifteen hundreds. The first known European observation

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Speaker 1: of the fruit was documented by a Spaniard who encountered

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Speaker 1: guava in Haiti in fifteen twenty six. Several other European

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Speaker 1: records from this time described guava observations in Central and

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Speaker 1: South America and how the fruit are berry every time,

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Speaker 1: and Lee's were used medicinally and as food and drink.

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Speaker 1: Some of the earliest accounts were not in favor of guavo,

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Speaker 1: but over time they seemed to shift to largely positive,

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Speaker 1: like people were like, no, actually, this is really good.

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Speaker 2: Yeah. I think there was like an early like description

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Speaker 2: from a Franciscan monk that was like, this is disgusting.

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Speaker 2: It smells like an insect.

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Speaker 1: Yeah, what is up? But then loosely translated yeah, yes, loosely.

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Speaker 1: This is also around the time the word guava was

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Speaker 1: first used to describe guava, of this fruit. And if

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Speaker 1: this was a different show, we would do a whole

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Speaker 1: etymology thing here, because of they's a bunch of different

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Speaker 1: names for guava, and they all kind of came about

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Speaker 1: around this time, and it kind of a mess, to

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Speaker 1: be honest, kind of a mess. Yes, thanks a lot, language,

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Speaker 1: how dare you. By the seventeenth century, guava was introduced

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Speaker 1: to India and the Philippines. Places all over the world,

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Speaker 1: from China to South Africa adapted guava as something not

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Speaker 1: just to eat or to drink, but something used medicinally.

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Speaker 1: Sometime in the early seventeen hundreds, artist and naturalist Marius

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Speaker 1: Baila Marion drew illustrations of guava and I actually found

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Speaker 1: them quite striking. Oh yeah, so check that out. Carlinaeus

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Speaker 1: described guava in seventeen fifty three, naming it after the

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Speaker 1: Greek word for pomegranate, the scientific name, and mistakenly attributing

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Speaker 1: it as Asian from Asia. Yeah, so that caused a

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Speaker 1: little confusion. By the nineteenth century, strawberry guava was present

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Speaker 1: in Hawaii.

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Speaker 2: Guala might have been introduced there much earlier, like by

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Speaker 2: the sixteen hundreds, or maybe different species were introduced at

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Speaker 2: different times, but either way, yeah.

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Speaker 1: A nineteen seventeen report described seven different species and forms

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Speaker 1: of guava on the islands of Hawaii, warning that they

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Speaker 1: were quote serious pest with all the attributes essential for aggression,

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Speaker 1: and as a strawberry guava spread it has been somewhat

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Speaker 1: of a problem, attracting feral pigs and non native fruit flies.

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Speaker 1: Increasingly concerned about the damage being done to the Hawaiian ecosystem,

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Speaker 1: a group of scientists and conservationists came together to brainstorm solutions.

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Speaker 1: After years of research, they were granted the right to

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Speaker 1: introduce Brazil's scale insect because it attack, because it attacks

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Speaker 1: and slows the growth of only strawberry guava trees. Yes. However,

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Speaker 1: some local farmers opposed the idea because guava jams and

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Speaker 1: other products were economically valuable, and because over the years

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Speaker 1: strawberry guava had been increasingly adapted into their culture. Oh yeah, yeah, yep.

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Speaker 1: In the US, the first believed commercial planting of guava

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Speaker 1: took place in Florida in nineteen twelve. The local indigenous

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Speaker 1: people had cultivated it long before that, and it had

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Speaker 1: been introduced to Florida long before that. It was just

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Speaker 1: the commercialization whoo yay. Around the time Fidel Casho took

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Speaker 1: over Cuba, Cubans were eating pastries with guava and cream

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Speaker 1: cheese that they brought with them to Miami, which is yes,

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Speaker 1: a very popular combo to this day. And I found

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Speaker 1: several articles talking about how fuve there. It is so good. Yes,

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Speaker 1: And again the numbers are a little messy, but it

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Speaker 1: does appear that in the past decade or so, guava

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Speaker 1: production has skyrocketed around the world. It did get that

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Speaker 1: super food health label in a lot of places. On

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Speaker 1: top of that, there has been an increased interest in

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Speaker 1: guava research. Yeah. Yeah, Like we said, people like to

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Speaker 1: fight about it. They have grass that I looked at

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Speaker 1: and I was like, I'm not sure. Yeah, that's a lot.

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Speaker 2: Yeah, And I mean, like I really hate the words superfood,

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Speaker 2: as I have complained about on this show before. I

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Speaker 2: think that food food is kind of super when you

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Speaker 2: think about it in general, and labeling a particular thing

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Speaker 2: a superfood isn't necessarily good for you or that food

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Speaker 2: because like it has to be made by people, and

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Speaker 2: those people are already doing what they can and maybe

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Speaker 2: can't handle a huge uptake just because something has suddenly

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Speaker 2: become you know, like TikTok popular. But but yeah, yeah,

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Speaker 2: I mean it's cool that more people are getting exposed

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Speaker 2: to a thing that they might not have ever had before. Yeah.

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Speaker 1: Yeah, And it does have a lot of a lot

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Speaker 1: of applications. Oh yeah. So for shore our listeners, we

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Speaker 1: would love to hear from you if you have recipes,

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Speaker 1: favorite uses for guava. Oh yes, please let us know.

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Speaker 2: Yes, but that seems to be what we have to

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Speaker 2: say about guava for now. We do already have some

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Speaker 2: listener mail for you though, and we are going to

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Speaker 2: get into that as soon as we get back from

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Speaker 2: one more quick break forward from our sponsors.

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Speaker 1: And we're back.

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Speaker 2: Thank you sponsors, Yes, thank you, and we're back with listeners.

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Speaker 2: I was really off tune for the first like half

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Speaker 2: of that.

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Speaker 1: Sorry, guys, it's all right. We're both behind the curtains.

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Speaker 1: Larn and I are both tired today. So yeah, I

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Speaker 1: think if we managed to do something that wasn't completely

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Speaker 1: terrible and even so, you know what, sometimes it's fun

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Speaker 1: to just lead into the mess. Neither of us have

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Speaker 1: a musical background. That's true, That is true. Although I

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Speaker 1: have decided I'm going to try to embrace my lower

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Speaker 1: register karaoke. Oh I love that. Yeah, yeah, I'm going

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Speaker 1: to try it. We tried to go higher than I

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Speaker 1: can low I can try. Yeah, yeah, yeah yeah. We

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Speaker 1: have some notes about candy. Oh yeah, yes. Kelsey wrote

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Speaker 1: quick note for Annie, just letting you know I hear

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Speaker 1: you on the oreole cream. For me, it is a

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Speaker 1: texture thing. I can handle the frosting along with the cookie,

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Speaker 1: but licking the icing separately from the cookie is appalling

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Speaker 1: for me. That is you do you icing liquors and

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Speaker 1: double stuffed? Absolutely not. I would love to see Oreos

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Speaker 1: come out with half stuffed. They do have fins, but

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Speaker 1: the cookies are proportionately reduced along with the cream for

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Speaker 1: those unnecessary further candy talk. Unlike M and m's tagline

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Speaker 1: of melts in your mouth, not in your hand, which

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Speaker 1: is a great feature to highlight Smarties, the Canadian version

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Speaker 1: went with do you eat the red one's last in retrospect?

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Speaker 1: Weird choice. What they should have asked was do you

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Speaker 1: look the candy and use it as makeup? Because for

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Speaker 1: my friends and I, the answer would be a resounding yes.

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Speaker 1: I when one hundred percent sorted them by color for eating,

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Speaker 1: but I saved purple for lass. I love it.

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Speaker 2: Wow, I we I don't think my friends and I

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Speaker 2: ever thought to do that.

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Speaker 1: I don't think I thought to use it as wikim No.

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Speaker 1: I did sort by color, but it was more faves

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Speaker 1: based favorite color. That's cool though.

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Speaker 2: Also yeah, creative, yeah, creative, and yes, the really weird

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Speaker 2: choice for advertising that is strange, like weirdly specific. I'm like, Okay,

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Speaker 2: that's not the first question I would have thought of,

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Speaker 2: but sure, sure.

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Speaker 1: Yeah, I'm kind of curious. I'm kind of curious if

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Speaker 1: that was the thing that I just don't know about.

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Speaker 1: But yes, thank you for oreo agreement. I am with

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Speaker 1: you on all of this. M It's hard to find

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Speaker 1: someone who's on the same page. Yeah, yeah, I don't think.

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Speaker 2: I don't think I gave the last time we were

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Speaker 2: talking about this, I don't think I gave my opinion.

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Speaker 2: I like, eat one cookie first, and then I eat

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Speaker 2: the icing, and then I eat the second cookies. Sometimes

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Speaker 2: I'll eat the icing with the second cookie, but usually

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Speaker 2: it's like in those layers and the cookie is my

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Speaker 2: favorite part. But I'm not mad at the icing because

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Speaker 2: I'm like, oh, sugar.

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Speaker 1: Rush, I like this method. Yeah, got a method. Yeah,

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Speaker 1: I think everyone has a method. I think you're right

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Speaker 1: or this is a very method heavy cookie.

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Speaker 2: Speaking of methods, Okay, Michelle wrote, I recently listened to

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Speaker 2: the Almond Joy Mounds episode and I just had to

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Speaker 2: write in you were talking about favorite candies and I

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Speaker 2: didn't hear mine mentioned.

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Speaker 1: Haha.

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Speaker 2: I'm not really surprised. There are a lot of candy brands.

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Speaker 2: When I was a kid, I really loved the root

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Speaker 2: beer barrels, the hard candy they are so good. I

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Speaker 2: still enjoy them. Yummy. Those caramels that are called bold

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Speaker 2: Sometimes they have some kind of like white cream stuff

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Speaker 2: in the center of a kind of wonky ring of caramel.

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Speaker 2: Mint meltaways so good, and Andy's Mints. But if I'm

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Speaker 2: in a candy aisle and have to choose, most times

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Speaker 2: I'm buying a Three Musketeers bar, and I eat them

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Speaker 2: so weirdly too. I kind of break them apart from

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Speaker 2: one end with my fingers and really savor all the bites.

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Speaker 2: Sometimes I break off a bit of chocolate or some

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Speaker 2: newgat They're fun. Thanks so much for all the podcasts.

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Speaker 2: I've been listening to you both for so so long,

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Speaker 2: and every time I write in and you read my email,

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Speaker 2: I feel so special. You're amazing. Oh thank you. By

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Speaker 2: the way, I'm an author and was recently laid off

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Speaker 2: from my day job. I'm on a journey to be

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Speaker 2: a full time writer of fantasy and science fiction. If

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Speaker 2: you feel so inclined to take a gander at my website,

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Speaker 2: I thank you. If you like what you see, please

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Speaker 2: share it. I know it's a huge ask, but you

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00:22:49,720 --> 00:22:53,359
Speaker 2: can't get a yes without asking, right and her website

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Speaker 2: url is Michelle Kits dot com m I C h

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Speaker 2: E L l e k t Z. So yes, we

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Speaker 2: would love to share it because heck yes, science fiction

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Speaker 2: and fantasy writing and heck yes, branching out on your

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Speaker 2: own a.

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Speaker 1: Little bit to do it.

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Speaker 2: Yeah, yeah, you know, even if you didn't intend to

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Speaker 2: do so originally, right, we all know how that feels.

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Speaker 1: Yes, yes, so thank you for sharing. Also, I adore

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Speaker 1: how many of these candies I have not heard of?

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Speaker 2: Oh really, Oh man, I know what all of those are.

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Speaker 2: I feel like I feel like some. I feel like

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Speaker 2: some of those are more like Northern candies and Southern

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Speaker 2: candies in terms of the United States, because I definitely

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Speaker 2: grew up with all of those. I don't really prefer

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Speaker 2: hard candy because it always makes my mouth sore and like,

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Speaker 2: oh why is my candy cutting me? This doesn't enjoy

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00:23:53,840 --> 00:23:58,320
Speaker 2: this relationship. The root your flavored stuff is always a when. Yeah.

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Speaker 2: Those caramels with the weird chalk it's not chalky, but

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Speaker 2: the weird like creamy whites. Yes, those are so good.

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Speaker 2: The bull's eyes, I love those. They make, the long

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Speaker 2: ones that are called cowtails. Oh oh, I love them.

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Speaker 1: This is fantastic.

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Speaker 2: Mint melt aways were something that my grandparents always had

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Speaker 2: on hand, always, always, always, always, and I don't think

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Speaker 2: I ever really enjoyed them, but I would eat them

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Speaker 2: for the melting, for the melting texture.

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Speaker 1: Yeah.

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Speaker 2: And then yeah Andy Spence classic classic.

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Speaker 1: I know those and I know Three Musketeers are I

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Speaker 1: do like that you had a very specific method of

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Speaker 1: eating it to savor it.

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Speaker 2: Yeah.

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Speaker 1: Yeah, I would do stuff like that too. My friends

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Speaker 1: used to make fun of me because I would eat

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Speaker 1: chocolate chips one at a time.

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Speaker 2: Uh huh, I just one, just one? Yeah.

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Speaker 1: Yeah. Well, thank you so much to both of these

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Speaker 1: listeners for writing it. M H. If you would like

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00:25:01,800 --> 00:25:03,960
Speaker 1: to write to us, you can our emails hello at

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Speaker 1: saverpod dot com.

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Speaker 2: We're also on social media. You can find us on Twitter,

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00:25:08,560 --> 00:25:13,320
Speaker 2: moving into blue Sky, Facebook and Instagram at saber pod

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00:25:13,440 --> 00:25:15,520
Speaker 2: and we do hope to hear from you. Saver is

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Speaker 2: a production of iHeartRadio. For more podcasts from iHeartRadio, you

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Speaker 2: can visit the iHeartRadio app, Apple Podcasts, or wherever you

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Speaker 2: listen to your favorite shows. Thanks us always to our

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Speaker 2: super producers Dylan Fagan and Andrew Howard. Thanks to you

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Speaker 2: for listening, and we hope that lots more good things

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Speaker 2: are coming your way.