1 00:00:07,760 --> 00:00:10,520 Speaker 1: Hello, I'm welcome to Savor production of iHeartRadio and Stuff Media. 2 00:00:10,520 --> 00:00:13,640 Speaker 1: I'm and and I'm Lorn Vogelbaum. And today we're talking 3 00:00:13,680 --> 00:00:18,120 Speaker 1: about collared greens. Uh huh, another part of the traditional 4 00:00:18,160 --> 00:00:21,320 Speaker 1: Southern New Year's Day meal, which I thought was going 5 00:00:21,400 --> 00:00:24,400 Speaker 1: to be kind of boring, kind of like turnip greens, 6 00:00:24,400 --> 00:00:28,840 Speaker 1: which we did recently, But no, no, very different, actually different. Yeah, 7 00:00:28,840 --> 00:00:31,720 Speaker 1: an entirely different cultural thing, and also very different from kale, 8 00:00:31,720 --> 00:00:37,600 Speaker 1: even though they're very close to they know, constantly surprised 9 00:00:37,640 --> 00:00:41,599 Speaker 1: in this world. So in this meal, collared greens represent 10 00:00:41,720 --> 00:00:45,519 Speaker 1: folding green money, and you're meant to eat them to 11 00:00:45,640 --> 00:00:49,000 Speaker 1: bring you all that money in the coming New year. Right, yeah, yeah, 12 00:00:49,040 --> 00:00:50,800 Speaker 1: you eat them on New Year's Day with your black 13 00:00:50,840 --> 00:00:53,960 Speaker 1: eyed peas, probably some kind of pork product mixed in 14 00:00:54,000 --> 00:00:58,080 Speaker 1: their corn bread. Yes, this year I made soup. Oh yeah, 15 00:00:58,160 --> 00:01:01,440 Speaker 1: I made a black eyed pea, collar green and sausage soup. 16 00:01:01,480 --> 00:01:06,160 Speaker 1: And it's delicious, very spicy. Oh that sounds great. It 17 00:01:06,240 --> 00:01:09,920 Speaker 1: is it is. And as I've said before, I love 18 00:01:10,000 --> 00:01:13,400 Speaker 1: colored greens and also my family, the men prefer collared 19 00:01:13,440 --> 00:01:17,920 Speaker 1: greens to turnip greens, less bitter, according to them, And 20 00:01:17,959 --> 00:01:19,760 Speaker 1: we ate collar greens and turnips all the time when 21 00:01:19,760 --> 00:01:22,240 Speaker 1: I was growing up, usually boiled with hamhok, salt, pepper, 22 00:01:22,319 --> 00:01:25,080 Speaker 1: and a teeny bit of sugar and hot sauce. Oh yeah, 23 00:01:25,120 --> 00:01:27,640 Speaker 1: the hot sauce. Yes. And my dad used to eat 24 00:01:27,959 --> 00:01:31,679 Speaker 1: he'd have a cup and he'd have in this cup buttermilk, 25 00:01:32,360 --> 00:01:35,800 Speaker 1: collar greens, corn bread and hot pepper sauce. And I 26 00:01:35,840 --> 00:01:38,039 Speaker 1: thought it was the grossest thing when I was a kid. 27 00:01:38,040 --> 00:01:39,440 Speaker 1: At did I try it? I was like, Okay, this 28 00:01:39,520 --> 00:01:43,119 Speaker 1: is weird, but I get it. Huh yeah, okay, sure. Yeah. 29 00:01:43,160 --> 00:01:47,160 Speaker 1: It's like a weird bowl of savory cereal pretty much. 30 00:01:48,520 --> 00:01:51,800 Speaker 1: You collared in it. You dip the corn bread at first, 31 00:01:51,840 --> 00:01:55,560 Speaker 1: but then eventually it kind of just crumbles. Yeah, okay, yeah, 32 00:01:55,680 --> 00:02:01,160 Speaker 1: so that's an Evolver breakfast soup. It's not like ambrosia. 33 00:02:01,160 --> 00:02:03,120 Speaker 1: I guess my dad was big on breakfast soups now 34 00:02:03,160 --> 00:02:07,240 Speaker 1: anything about it. And I actually got out. I just 35 00:02:07,480 --> 00:02:09,560 Speaker 1: got off of a collar green kick. I was eating 36 00:02:09,560 --> 00:02:13,440 Speaker 1: them all the time. Yeah, isn't this like their season. 37 00:02:13,560 --> 00:02:15,960 Speaker 1: I'm getting out of my colored green time right as 38 00:02:16,000 --> 00:02:18,280 Speaker 1: they come into their primetime. Well, I mean, you know, 39 00:02:18,360 --> 00:02:22,280 Speaker 1: it's it's the entire winter season so you know, late 40 00:02:22,360 --> 00:02:26,080 Speaker 1: fall is also collared green time. I guess. I guess 41 00:02:26,080 --> 00:02:29,000 Speaker 1: you're right. I guess you're right. Here in the South 42 00:02:29,520 --> 00:02:32,720 Speaker 1: all the time is collared green time? True? What are you? 43 00:02:32,760 --> 00:02:35,800 Speaker 1: What are your thoughts on colored greens? I don't think 44 00:02:35,800 --> 00:02:39,280 Speaker 1: that I had greens of any kind, let alone collars 45 00:02:39,400 --> 00:02:42,280 Speaker 1: cooked in like the Southern way until I had been 46 00:02:42,400 --> 00:02:45,280 Speaker 1: in Atlanta for a few years, so this is like 47 00:02:45,360 --> 00:02:49,400 Speaker 1: relatively recent for me. Yeah. I really like them though now, 48 00:02:49,680 --> 00:02:50,959 Speaker 1: and I really like them with a good kick of 49 00:02:51,040 --> 00:02:53,359 Speaker 1: vinegar in the cooking liquid, because yeah, because I want 50 00:02:53,400 --> 00:02:55,720 Speaker 1: them to be a little bit, just a little bit puckery. Yes, 51 00:02:56,880 --> 00:02:59,880 Speaker 1: and I had, i'd had green beans actually cooked similarly. 52 00:03:00,040 --> 00:03:03,359 Speaker 1: My grandmother on my mother's side would make green beans 53 00:03:03,400 --> 00:03:06,360 Speaker 1: cooked with with some kind of hamhock situation and no 54 00:03:06,480 --> 00:03:12,000 Speaker 1: hot sauce. Definitely, yeah, definitely know so those are her things. 55 00:03:12,160 --> 00:03:15,040 Speaker 1: Oh I thought that was the other grandmother, but both 56 00:03:15,320 --> 00:03:19,240 Speaker 1: neither neither side of my family was into spicy food. 57 00:03:19,320 --> 00:03:23,280 Speaker 1: I am some kind of aberration nice but yeah, yeah, 58 00:03:23,840 --> 00:03:25,840 Speaker 1: but again, yes, obviously the green beans would be a 59 00:03:25,840 --> 00:03:28,640 Speaker 1: different kind of texture situation than a collared so yes, 60 00:03:28,960 --> 00:03:31,160 Speaker 1: I do. I was thinking another day that last year 61 00:03:31,320 --> 00:03:34,440 Speaker 1: I made that those egg rolls for our DD session. 62 00:03:34,920 --> 00:03:37,880 Speaker 1: Those were so good color. Yeah, they were so good. 63 00:03:37,880 --> 00:03:41,720 Speaker 1: I shouldn't. Yeah, you should were delicious. You should remake 64 00:03:41,760 --> 00:03:43,680 Speaker 1: them for their D and D games so I can 65 00:03:43,720 --> 00:03:46,920 Speaker 1: eat them. Maybe I will, Maybe I will. But in 66 00:03:46,960 --> 00:03:54,120 Speaker 1: the meantime, let's get to our question. Collared greens. What 67 00:03:54,280 --> 00:03:57,920 Speaker 1: are they? Well? Collared greens are a type of leafy 68 00:03:57,960 --> 00:04:02,880 Speaker 1: green in the wide wide specie Brasca alicia that includes 69 00:04:02,920 --> 00:04:06,520 Speaker 1: everything from cabbage and brussels to broccoli and cole robbie, 70 00:04:06,920 --> 00:04:13,320 Speaker 1: and specifically, collars are Brasca alaricia variety asfala, which is 71 00:04:13,480 --> 00:04:16,279 Speaker 1: itself a less wide group of cultivars of leafy greens 72 00:04:16,360 --> 00:04:21,719 Speaker 1: that also includes kale so Acefala means without a head, 73 00:04:22,600 --> 00:04:25,440 Speaker 1: which indicates not some creepy ghost story in kale and 74 00:04:25,480 --> 00:04:28,520 Speaker 1: collards past, but rather that the leaves of these cultivars 75 00:04:28,720 --> 00:04:31,640 Speaker 1: don't form a central bunch or head, the way that 76 00:04:31,760 --> 00:04:35,080 Speaker 1: say cabbages form heads without a head. I love it. 77 00:04:35,279 --> 00:04:38,280 Speaker 1: I know. The name that collared is a corruption of 78 00:04:38,320 --> 00:04:41,559 Speaker 1: the Anglo Saxon coal warts, frequently shortened to coals, meaning 79 00:04:41,680 --> 00:04:45,159 Speaker 1: cabbage plants. Yeah, yeah, all the same kind of family there, 80 00:04:46,240 --> 00:04:49,000 Speaker 1: and collards do, in fact look sort of like someone 81 00:04:49,200 --> 00:04:53,400 Speaker 1: decapitated a cabbage plant, where cabbages have these these thick 82 00:04:53,680 --> 00:04:56,000 Speaker 1: basal leaves that the head grows up from the center 83 00:04:56,040 --> 00:04:59,800 Speaker 1: of collards just don't have that head. They only have 84 00:04:59,880 --> 00:05:03,720 Speaker 1: the thick, broad, smooth lower leaves. And those leaves can 85 00:05:03,760 --> 00:05:05,440 Speaker 1: get big, up to like two feet long by a 86 00:05:05,440 --> 00:05:07,880 Speaker 1: foot and a half wide, that's about zero point six 87 00:05:07,920 --> 00:05:10,400 Speaker 1: meters by a half a meter. And yeah, the leaves 88 00:05:10,440 --> 00:05:14,320 Speaker 1: are more fleshy than kale and less roughly like a 89 00:05:14,400 --> 00:05:19,680 Speaker 1: like a thick spinach, a thick spinach. Yeah, yeah, yeah. 90 00:05:20,040 --> 00:05:23,320 Speaker 1: Collards and all those other plants in the Braska genus 91 00:05:23,360 --> 00:05:27,279 Speaker 1: are part of the brassicassier family, or the mustard family, 92 00:05:27,360 --> 00:05:30,360 Speaker 1: which tend to produce bitter and or punging compounds to 93 00:05:30,600 --> 00:05:34,600 Speaker 1: discourage herbivores and other pests from destroying their foliage. Colors 94 00:05:34,640 --> 00:05:37,720 Speaker 1: are pretty mild, though, I would say probably the mildest 95 00:05:37,720 --> 00:05:42,479 Speaker 1: of the bunch. Yeah, I think so. Yeah, Oh, and yeah, 96 00:05:42,520 --> 00:05:47,880 Speaker 1: bunch pun intended after that. They taste a vegetable and 97 00:05:47,960 --> 00:05:50,200 Speaker 1: earthy and a little bitter and maybe a little bit 98 00:05:50,240 --> 00:05:53,160 Speaker 1: sweet in there too. For me, they're more of a 99 00:05:53,200 --> 00:05:56,880 Speaker 1: texture than a taste component in most dishes, like a 100 00:05:56,960 --> 00:06:02,800 Speaker 1: vehicle for smoky hamhock and bright vinegar pepper sauce. You 101 00:06:02,839 --> 00:06:05,240 Speaker 1: can't eat them raw. When they're raw, they're they're yeah, yeah, 102 00:06:05,279 --> 00:06:07,400 Speaker 1: like a like a thicker spinach with a big crunchy 103 00:06:07,440 --> 00:06:10,480 Speaker 1: stems to support those broad leaves. And when cooked they 104 00:06:10,480 --> 00:06:16,359 Speaker 1: get a soft and sort of slippy and tender. Yeah. 105 00:06:16,360 --> 00:06:19,080 Speaker 1: They're super easy to grow. You can start harvesting the 106 00:06:19,360 --> 00:06:21,960 Speaker 1: largest outer leaves about a month after planting, like from 107 00:06:22,000 --> 00:06:26,000 Speaker 1: seed to you have collared leaves who in about a month. Yeah, 108 00:06:26,200 --> 00:06:28,520 Speaker 1: and they will just keep going as long as they've 109 00:06:28,520 --> 00:06:31,640 Speaker 1: got sunlight and water. They'll tolerate temperatures upward of eighty 110 00:06:31,680 --> 00:06:33,920 Speaker 1: degrees fahrenheit that's about twenty seven celsius, and all the 111 00:06:33,960 --> 00:06:38,560 Speaker 1: way down to twenty fahrenheit, which is about negative seven celsius. 112 00:06:38,600 --> 00:06:41,960 Speaker 1: So they are much better suited to a wide range 113 00:06:42,000 --> 00:06:45,719 Speaker 1: of climates than most other stuff in Nebraska family or 114 00:06:45,720 --> 00:06:48,520 Speaker 1: a genus, I should say, but yeah, this is why 115 00:06:48,640 --> 00:06:50,599 Speaker 1: that that cold end of the range is why they're 116 00:06:50,600 --> 00:06:54,599 Speaker 1: a good winter vegetable in temperate zones and possibly explains 117 00:06:54,600 --> 00:06:58,239 Speaker 1: why they're a traditional New Year's food in the American South. Also, 118 00:06:58,480 --> 00:07:02,440 Speaker 1: cold weather makes col's sweeter, as as the plants will 119 00:07:02,480 --> 00:07:06,800 Speaker 1: convert storage starches into sugars when the weather gets cold. 120 00:07:06,800 --> 00:07:08,920 Speaker 1: It's sort of like a like a natural anti freeze 121 00:07:08,920 --> 00:07:12,960 Speaker 1: to keep everything in circulation. Yeah, So if you want 122 00:07:12,960 --> 00:07:15,520 Speaker 1: to sweeten up collars before you cook them, especially if 123 00:07:15,520 --> 00:07:17,480 Speaker 1: you're cooking them from a home garden situation, to stick 124 00:07:17,520 --> 00:07:19,040 Speaker 1: them in the fridge for a couple of days beforehand. 125 00:07:19,080 --> 00:07:22,120 Speaker 1: Let them, Let them do that process. Cool. My mom 126 00:07:22,280 --> 00:07:24,440 Speaker 1: used to I thought that was the coolest thing when 127 00:07:24,640 --> 00:07:26,600 Speaker 1: I was a kid, because she would before we'd eat them, 128 00:07:26,600 --> 00:07:28,200 Speaker 1: she'd be like, these are gonna be really sweet is 129 00:07:28,200 --> 00:07:34,160 Speaker 1: a cold winter. I was like, oooo cool. And they're 130 00:07:34,200 --> 00:07:37,640 Speaker 1: pretty good for you, oh gosh. Yeah, by themselves, they're great, 131 00:07:38,080 --> 00:07:40,040 Speaker 1: like a like a cup of collards has as much 132 00:07:40,160 --> 00:07:43,000 Speaker 1: calcium as five sixth of a cup of milk, as 133 00:07:43,040 --> 00:07:45,120 Speaker 1: much vitamin A as half of a carrot, as much 134 00:07:45,200 --> 00:07:50,360 Speaker 1: vitamin C as half of an orange, so much vitamin K. Yeah, 135 00:07:50,360 --> 00:07:53,080 Speaker 1: good punches of fiber and protein in there. They will 136 00:07:53,080 --> 00:07:55,560 Speaker 1: fill you up, and when combined with other sources of 137 00:07:55,600 --> 00:07:58,400 Speaker 1: fat and protein, they will really help keep you going. 138 00:07:59,520 --> 00:08:04,960 Speaker 1: Yeah mm hmmmm. Though when you boil or simmer collars 139 00:08:05,080 --> 00:08:08,680 Speaker 1: or any vegetable really in water or broth or whatever. 140 00:08:09,240 --> 00:08:12,239 Speaker 1: You're cooking out a bunch of their nutrients into the liquid. 141 00:08:12,360 --> 00:08:14,960 Speaker 1: So don't let that good stuff go to waste if 142 00:08:15,000 --> 00:08:17,160 Speaker 1: you don't want to eat it, like as part of 143 00:08:17,200 --> 00:08:18,840 Speaker 1: the collareds dish. If you don't want to like drink 144 00:08:18,840 --> 00:08:20,560 Speaker 1: it or anything, you can save it to add to 145 00:08:20,600 --> 00:08:22,800 Speaker 1: soups or sauces or yeah, just stop it up with 146 00:08:22,840 --> 00:08:26,080 Speaker 1: corn bread. Yep, my dad did that too. Oh yeah, yes, 147 00:08:26,520 --> 00:08:29,680 Speaker 1: and collars are eaten all over the world. Oh yeah. 148 00:08:29,760 --> 00:08:32,640 Speaker 1: East Africa has a dish a lot like Southern collars, 149 00:08:32,840 --> 00:08:37,360 Speaker 1: often incorporating chopter ground meat, tomatoes, garlic and or onion spices, 150 00:08:37,400 --> 00:08:39,400 Speaker 1: a little bit of lemon juice, cooking the whole pot 151 00:08:39,440 --> 00:08:43,520 Speaker 1: down with water or broth. It's sometimes called sukuma wiki, 152 00:08:43,800 --> 00:08:47,840 Speaker 1: which apparently translates to push or stretch the week. Ah. 153 00:08:48,960 --> 00:08:52,080 Speaker 1: There's the Portuguese called del verde, a green soup frequently 154 00:08:52,120 --> 00:08:54,960 Speaker 1: made with collared saltate and brazil, often with garlic in 155 00:08:55,000 --> 00:08:57,680 Speaker 1: the Caribbean. In the South, Yeah, they are frequently boiled 156 00:08:57,679 --> 00:09:00,120 Speaker 1: down with hamhock over a long period of time. A 157 00:09:00,200 --> 00:09:03,160 Speaker 1: large quantity of greens is sometimes called a meso greens. 158 00:09:03,280 --> 00:09:07,120 Speaker 1: Oh I love that. Yeah, yeah, true, yeah, you can. 159 00:09:07,640 --> 00:09:10,160 Speaker 1: You can serve the cooking liquid and greens together or 160 00:09:10,200 --> 00:09:12,920 Speaker 1: separate them and serve the liquid sometimes called pot liquor, 161 00:09:13,400 --> 00:09:15,920 Speaker 1: in a soup or as a separate soup. And this 162 00:09:16,000 --> 00:09:20,439 Speaker 1: is also a traditional African thing. Yes, I believe I heard. 163 00:09:20,520 --> 00:09:23,520 Speaker 1: I know someone who used to drink this and she 164 00:09:23,600 --> 00:09:29,080 Speaker 1: would say clean me out. That stuck with me as 165 00:09:29,120 --> 00:09:31,160 Speaker 1: a kid as well, because I wasn't quite sure what 166 00:09:31,200 --> 00:09:32,760 Speaker 1: it means it Now I know, Now you know, and 167 00:09:32,800 --> 00:09:37,680 Speaker 1: you're like, well, okay, good advice. Thanks, Yes, yes, and yes. 168 00:09:37,800 --> 00:09:40,840 Speaker 1: They are often the greens during this traditional Southern New 169 00:09:40,920 --> 00:09:44,719 Speaker 1: Year's meal, representing all that money, money, money, and they 170 00:09:44,720 --> 00:09:47,880 Speaker 1: are a cultural thing in the South. If you've never 171 00:09:47,920 --> 00:09:51,560 Speaker 1: lived here, you probably don't have a conception of exactly 172 00:09:51,720 --> 00:09:54,720 Speaker 1: how much like I don't know, like like like love 173 00:09:54,880 --> 00:10:02,320 Speaker 1: and pride people have for this humble dish. Absolutely. For instance, Charlotte, 174 00:10:02,320 --> 00:10:07,400 Speaker 1: North Carolina, has a collared green museum, the LATTEBA Life 175 00:10:07,440 --> 00:10:11,320 Speaker 1: and Times in Black American History Colored Museum. Savannah and 176 00:10:11,400 --> 00:10:15,239 Speaker 1: Atlanta have collared green festivals, as does Aiden, North Carolina. 177 00:10:15,880 --> 00:10:20,800 Speaker 1: Featuring a collared green eating contest. I've not heard of this, 178 00:10:20,920 --> 00:10:25,199 Speaker 1: and I'm already horrified. It lasts for thirty minutes. Oh no, 179 00:10:25,360 --> 00:10:28,800 Speaker 1: what yes, with a series of one pound servings of 180 00:10:28,880 --> 00:10:34,000 Speaker 1: collars delivered by the collared queens. Contestants have to not 181 00:10:34,160 --> 00:10:37,480 Speaker 1: pug for five minutes after the contest is over to 182 00:10:37,520 --> 00:10:40,760 Speaker 1: not be disqualified. Apparently a lot of people do. And 183 00:10:40,840 --> 00:10:44,280 Speaker 1: their record is eight and a quarter pounds of college 184 00:10:44,320 --> 00:10:48,480 Speaker 1: Oh my god, my god, I wonder what's the highest 185 00:10:48,520 --> 00:10:52,800 Speaker 1: weight of like things that people consume and competitive eating contests, 186 00:10:52,800 --> 00:10:54,480 Speaker 1: Like eight and a half pounds sounds like a lot. 187 00:10:55,000 --> 00:10:59,320 Speaker 1: It is, it is. I believe the previous record holder 188 00:10:59,760 --> 00:11:02,640 Speaker 1: his his record was like four pounds and it had 189 00:11:02,640 --> 00:11:06,000 Speaker 1: been standing for twenty years or something. So he came 190 00:11:06,240 --> 00:11:08,679 Speaker 1: back to town the next year to be a judge 191 00:11:08,679 --> 00:11:10,840 Speaker 1: and make sure there's no cheating, because he didn't believe 192 00:11:11,640 --> 00:11:14,319 Speaker 1: that his record had been toppled and by that much. 193 00:11:14,840 --> 00:11:16,720 Speaker 1: And sure enough, the guy the next year who won, 194 00:11:17,280 --> 00:11:21,800 Speaker 1: he didn't even get close. Oh wow, Oh, I'm not 195 00:11:21,800 --> 00:11:23,800 Speaker 1: accusing anybody of g I don't know. I don't know. 196 00:11:25,040 --> 00:11:29,920 Speaker 1: And in twenty eleven, South Carolina's legislature voted collars the 197 00:11:29,960 --> 00:11:33,400 Speaker 1: official state vegetable. In some parts of the South, it's 198 00:11:33,400 --> 00:11:35,600 Speaker 1: common for folks to have a collared patch and for 199 00:11:35,679 --> 00:11:39,160 Speaker 1: colored pots to be given as a wedding gift. Yeah. Absolutely, 200 00:11:39,320 --> 00:11:42,640 Speaker 1: oh oh, I would love a colored pot, right. And 201 00:11:42,880 --> 00:11:45,320 Speaker 1: they've featured in a lot of songs called greens have. 202 00:11:45,440 --> 00:11:50,160 Speaker 1: In the late nineteen forties, Georgia fiddler Warren Smith composed 203 00:11:50,280 --> 00:11:53,560 Speaker 1: Rabbit under a collared leaf that went, it's collared greens. 204 00:11:53,559 --> 00:11:55,959 Speaker 1: It's collared greens. First thing you do, you better put 205 00:11:56,000 --> 00:11:57,520 Speaker 1: him in a pot. Next thing you do, you better 206 00:11:57,559 --> 00:12:00,520 Speaker 1: eat him while it's hot. It's collared greens. But apparently 207 00:12:00,640 --> 00:12:04,439 Speaker 1: was a big elementary school, like kids sing a long song. Yeah. 208 00:12:04,480 --> 00:12:08,000 Speaker 1: They featured in poems. There was a collared poetry contest 209 00:12:08,040 --> 00:12:11,040 Speaker 1: in nineteen eighty four, the brainchild of two North Carolina 210 00:12:11,120 --> 00:12:14,680 Speaker 1: English professors. They got five hundred submissions from all over 211 00:12:14,720 --> 00:12:17,640 Speaker 1: the country and even some from Europe. They published one 212 00:12:17,720 --> 00:12:19,600 Speaker 1: hundred and twenty seven of the poems in a book 213 00:12:19,640 --> 00:12:23,080 Speaker 1: called Leaves of Green, and in twenty ten, R and 214 00:12:23,120 --> 00:12:26,360 Speaker 1: B singer Fantasia Burno released the song Collared Greens and 215 00:12:26,400 --> 00:12:30,200 Speaker 1: Cornbread and her Grammy nominated album back to me. One 216 00:12:30,240 --> 00:12:32,760 Speaker 1: of the main lines, went even got the nerve to say, 217 00:12:32,800 --> 00:12:37,720 Speaker 1: you're better than my mama's collared greens and cornbread. Oh yeah. 218 00:12:38,120 --> 00:12:41,280 Speaker 1: There's plays books a Stroke of good Fortune by Flannery 219 00:12:41,360 --> 00:12:45,240 Speaker 1: O'Connor nineteen forty nine, for example, controversies which we'll talk 220 00:12:45,240 --> 00:12:48,600 Speaker 1: about a little bit. You name it colld greens. It's 221 00:12:48,600 --> 00:12:51,320 Speaker 1: been in the mix, beloved by Elvis who ate them 222 00:12:51,320 --> 00:12:54,200 Speaker 1: with corn bread and buttermilk. Oh yeah, Elvis and your 223 00:12:54,240 --> 00:12:59,120 Speaker 1: dad see that. My dad would love to be compared 224 00:12:59,120 --> 00:13:04,679 Speaker 1: to Elvis. And then, according to John T. Edge of 225 00:13:04,720 --> 00:13:07,880 Speaker 1: the Southern Food Ways Alliance in the New Encyclopedia of 226 00:13:07,920 --> 00:13:11,840 Speaker 1: Southern Culture, Volume seven, Collared's quote probably more than any 227 00:13:11,880 --> 00:13:14,880 Speaker 1: other food delineate the boundaries of the Mason Dixon line. 228 00:13:15,320 --> 00:13:18,599 Speaker 1: And me and super producer Dylan saw him speak in Birmingham. 229 00:13:18,679 --> 00:13:22,120 Speaker 1: Oh that trip that I missed a year back. Yeah, yeah, 230 00:13:22,160 --> 00:13:25,080 Speaker 1: about a year ago. Yeah. And there was a cocktail 231 00:13:25,640 --> 00:13:28,920 Speaker 1: at this event that came with a temporary tattoo of 232 00:13:28,960 --> 00:13:32,160 Speaker 1: this guy's face, and I still have it, and I'm 233 00:13:32,200 --> 00:13:36,560 Speaker 1: waiting for the opportune moment. Oh, what are you going 234 00:13:36,640 --> 00:13:38,040 Speaker 1: to put it right on your face? So that you 235 00:13:38,080 --> 00:13:40,319 Speaker 1: can have a face on your face. Oh yeah, absolutely, 236 00:13:40,880 --> 00:13:42,800 Speaker 1: you're like, how else would I do it? I mean 237 00:13:42,840 --> 00:13:48,400 Speaker 1: I didn't even consider doing anything else. Oh but when when? 238 00:13:51,000 --> 00:13:54,840 Speaker 1: Clearly the next Southern Food Ways Alliance. Yes, you're right, 239 00:13:55,600 --> 00:13:57,360 Speaker 1: next time I go to one of their events. Yeah, 240 00:13:57,360 --> 00:13:59,840 Speaker 1: all right, that's solved. We need to talk about some 241 00:14:00,720 --> 00:14:02,600 Speaker 1: we do, but first we need to take a quick 242 00:14:02,600 --> 00:14:13,199 Speaker 1: break for a word from our sponsor. And we're back. 243 00:14:13,240 --> 00:14:15,720 Speaker 1: Thank you, sponsor, Yes, thank you, And we're back with 244 00:14:15,920 --> 00:14:22,000 Speaker 1: colored history, going all the way back to prehistoric time. Ah, 245 00:14:22,240 --> 00:14:25,880 Speaker 1: they probably originated in the Mediterranean, although they descended from 246 00:14:25,960 --> 00:14:32,120 Speaker 1: ancient wild Asian cabbages that grew before recorded history. Oh yeah, 247 00:14:32,200 --> 00:14:38,280 Speaker 1: Collards and kale were probably among the first plants cultivated period. 248 00:14:38,800 --> 00:14:42,920 Speaker 1: But they were probably the first brassicas specifically that humans cultivated, 249 00:14:42,920 --> 00:14:44,800 Speaker 1: and probably because they are so easy to grow. You 250 00:14:44,840 --> 00:14:49,480 Speaker 1: don't have to messily, it's just leaves. You just pick them. Yeah, 251 00:14:49,520 --> 00:14:51,160 Speaker 1: you don't have to wait for him to grow into 252 00:14:51,160 --> 00:14:53,280 Speaker 1: a specific shape. You don't have to tend to them 253 00:14:53,320 --> 00:14:56,720 Speaker 1: to do that. They just do it. Yeah, that's very nice. 254 00:14:56,800 --> 00:15:00,400 Speaker 1: It is. Oh, it's so polite. Right as early as 255 00:15:00,440 --> 00:15:03,200 Speaker 1: two thousand years ago, ancient Greeks and Romans grew collars 256 00:15:03,200 --> 00:15:05,280 Speaker 1: in their gardens along with koe, and they did not 257 00:15:05,400 --> 00:15:08,400 Speaker 1: differentiate between the two, which makes the research fun. It's 258 00:15:08,480 --> 00:15:10,920 Speaker 1: just they were trying to mess with us. They knew, 259 00:15:11,040 --> 00:15:15,120 Speaker 1: they knew we were coming. These two podcasters in the 260 00:15:15,240 --> 00:15:21,080 Speaker 1: future will make life difficult for them specifically. Well, good job, 261 00:15:21,200 --> 00:15:26,240 Speaker 1: good show, We see you, Alkus. That's right, that's right. 262 00:15:26,840 --> 00:15:29,680 Speaker 1: The Roman Empire spread collars throughout Europe. They were in 263 00:15:29,720 --> 00:15:31,920 Speaker 1: Britain by fourth century VC. And I believe we did 264 00:15:31,960 --> 00:15:35,320 Speaker 1: talk about this in our Kale episode because again, yeah, 265 00:15:35,400 --> 00:15:40,000 Speaker 1: they did not differentiate, so hard to say. Callers eventually 266 00:15:40,040 --> 00:15:43,160 Speaker 1: reached Africa, where the climate allowed for year round availability 267 00:15:43,400 --> 00:15:46,080 Speaker 1: of some type of green. By the time of slavery, 268 00:15:46,160 --> 00:15:49,320 Speaker 1: thirty to sixty greens were eaten in West and Central Africa. 269 00:15:49,680 --> 00:15:52,640 Speaker 1: They were frequently made into a sauce and served with rice. 270 00:15:53,040 --> 00:15:55,480 Speaker 1: Collars were grown in the first slave forts established by 271 00:15:55,520 --> 00:15:58,320 Speaker 1: the Portuguese. Even though cabbage and turnips had migrated south 272 00:15:58,320 --> 00:16:00,840 Speaker 1: from Europe by then, they weren't as hardy as kale 273 00:16:00,840 --> 00:16:05,800 Speaker 1: and collers. Collared seeds spread throughout the continent, and just 274 00:16:05,880 --> 00:16:08,720 Speaker 1: like the black eyed pea, collards arrived to the Americas 275 00:16:08,760 --> 00:16:11,360 Speaker 1: as part of the slave trade in the early sixteen hundreds. 276 00:16:11,680 --> 00:16:13,840 Speaker 1: Collared greens were one of a handful of crops and 277 00:16:13,880 --> 00:16:16,400 Speaker 1: slave people were allowed to grow for themselves. Also, just 278 00:16:16,440 --> 00:16:19,080 Speaker 1: like the black eyed pea, there are stories that immigrants 279 00:16:19,080 --> 00:16:21,440 Speaker 1: from Europe bought them with them as well, but most 280 00:16:21,440 --> 00:16:24,560 Speaker 1: of them, even people at the time, I don't know, 281 00:16:24,840 --> 00:16:26,680 Speaker 1: there was an odd vibe of it was all anecdote. 282 00:16:26,720 --> 00:16:28,280 Speaker 1: It was kind of like a cute tale to tell 283 00:16:28,360 --> 00:16:30,840 Speaker 1: or something like somebody bought the seeds from Europe and 284 00:16:30,840 --> 00:16:33,520 Speaker 1: planted them in their garden. I'm sure it probably happened, 285 00:16:33,520 --> 00:16:36,400 Speaker 1: but oh yeah, I mean it's a food. People probably 286 00:16:36,600 --> 00:16:42,200 Speaker 1: ate it. But for the most part, from yes, from 287 00:16:42,240 --> 00:16:45,480 Speaker 1: most of the history, it's like, yeah, no, these came 288 00:16:45,520 --> 00:16:49,000 Speaker 1: over with the slave trade. Right from the book Collars 289 00:16:49,000 --> 00:16:51,560 Speaker 1: a Southern Tradition from Seeds to Table, written by John T. 290 00:16:51,800 --> 00:16:54,840 Speaker 1: Morgan and Edward H. Davis, quote callers are aligned to 291 00:16:54,880 --> 00:16:57,440 Speaker 1: the very core historical facts of the American South. In 292 00:16:57,480 --> 00:17:00,760 Speaker 1: the confluence of African and British folk ways, collared seed 293 00:17:00,800 --> 00:17:04,000 Speaker 1: was deliberately transported from the gardens of ordinary British people. 294 00:17:04,000 --> 00:17:06,639 Speaker 1: Ah on the other hand Africans who were not allowed 295 00:17:06,680 --> 00:17:09,840 Speaker 1: to carry a thing when transferred to this country nonetheless 296 00:17:09,840 --> 00:17:13,240 Speaker 1: broad an asset just as essential their culinary knowledge, which 297 00:17:13,240 --> 00:17:16,600 Speaker 1: included an understanding of and preference for dark, leafy greens. 298 00:17:17,440 --> 00:17:20,119 Speaker 1: That knowledge in the food tradition among blacks and whites alike, 299 00:17:20,440 --> 00:17:24,240 Speaker 1: no doubt saved many Southerners from starvation. Southerners black and 300 00:17:24,280 --> 00:17:27,119 Speaker 1: white have potentially sustained a very wise cultural trait in 301 00:17:27,160 --> 00:17:30,360 Speaker 1: their preference for this food in spite of considerable derision 302 00:17:30,400 --> 00:17:35,359 Speaker 1: from outsiders and even some insiders. Yeah, and uh, that 303 00:17:35,920 --> 00:17:38,879 Speaker 1: pride that I was talking about earlier in this dish 304 00:17:39,040 --> 00:17:43,399 Speaker 1: is kind of a recent come upance or it's like, 305 00:17:43,760 --> 00:17:47,440 Speaker 1: is that the right word. I'm yea of just going like, oh, yeah, no, 306 00:17:47,520 --> 00:17:50,440 Speaker 1: this food is really good and it's really nourishing, and 307 00:17:51,080 --> 00:17:53,479 Speaker 1: you know, like I don't know all of the all 308 00:17:53,520 --> 00:17:55,600 Speaker 1: of the issues that we wrap up in both race 309 00:17:55,720 --> 00:18:00,879 Speaker 1: and class in this country and all others. Really, collars 310 00:18:00,920 --> 00:18:02,119 Speaker 1: are kind of at the base of that, because they 311 00:18:02,160 --> 00:18:06,880 Speaker 1: are this very earthy kind of dish. Yeah, and I've 312 00:18:06,960 --> 00:18:09,600 Speaker 1: gone back to my dad. My dad grew very, very, 313 00:18:09,720 --> 00:18:13,040 Speaker 1: very poor, and he was embarrassed and shamed of a 314 00:18:13,040 --> 00:18:16,239 Speaker 1: lot of the foods the epe. Oh no, but I'm 315 00:18:16,280 --> 00:18:18,320 Speaker 1: sure that they were delicious. They were, And I couldn't 316 00:18:18,400 --> 00:18:19,919 Speaker 1: figure it out as a kid, because I just didn't 317 00:18:20,040 --> 00:18:22,200 Speaker 1: understand it and they were all good, like I didn't. 318 00:18:22,440 --> 00:18:25,679 Speaker 1: Why are we ashamed of this thing that tastes really good? 319 00:18:25,720 --> 00:18:27,440 Speaker 1: But he wouldn't if I had friends over, he would 320 00:18:27,520 --> 00:18:32,360 Speaker 1: not like wanted to cook anything like that, which, yes, 321 00:18:32,560 --> 00:18:37,560 Speaker 1: kind of sad because it is such a wonderful, delicious thing. Yeah, 322 00:18:37,600 --> 00:18:41,879 Speaker 1: but yeah, yeah, historically important as well. Absolutely. According to 323 00:18:41,960 --> 00:18:44,720 Speaker 1: one historical account, when General Sherman came marching into the 324 00:18:44,760 --> 00:18:47,280 Speaker 1: South during the Civil War, the Confederate governor of Georgia, 325 00:18:47,400 --> 00:18:51,840 Speaker 1: Joseph Brown, deserted the capital, taking with him quote only 326 00:18:51,960 --> 00:18:56,600 Speaker 1: his cow and a load of collars. Huh, you know, okay. 327 00:18:57,160 --> 00:18:59,560 Speaker 1: And the novel Gone with the Wind Scarlet daydreams about 328 00:18:59,560 --> 00:19:03,240 Speaker 1: the days and foods before the war, including quote collards 329 00:19:03,280 --> 00:19:08,440 Speaker 1: swimming richly in pot liquor iridescent with grease. Whoo, Which 330 00:19:08,480 --> 00:19:10,440 Speaker 1: is funny because, as we said in our Turnip episode, 331 00:19:10,920 --> 00:19:13,760 Speaker 1: those represent the poor and starving. In that book, when 332 00:19:13,760 --> 00:19:15,679 Speaker 1: she says her famous line, as God is my witness, 333 00:19:15,680 --> 00:19:18,800 Speaker 1: I'll never go hungry again, but I think it probably 334 00:19:18,800 --> 00:19:21,719 Speaker 1: has to do with the cooking. Also a little bit 335 00:19:21,720 --> 00:19:25,000 Speaker 1: of both. Yeah, yeah, yeah. Accounts from Confederate soldiers during 336 00:19:25,040 --> 00:19:28,440 Speaker 1: the Civil War indicate that collards were sometimes in their rations. 337 00:19:29,680 --> 00:19:32,840 Speaker 1: Post emancipation, James Patterson Green Out of North Carolina wrote 338 00:19:33,040 --> 00:19:35,240 Speaker 1: to the inhabitants of the country districts of the South, 339 00:19:35,480 --> 00:19:38,439 Speaker 1: the collard is very great blessing because when boiled in 340 00:19:38,480 --> 00:19:40,679 Speaker 1: a pot with a piece of fat meat and balls 341 00:19:40,680 --> 00:19:43,439 Speaker 1: of cornal dough having the size and appearance of ordinary 342 00:19:43,440 --> 00:19:47,200 Speaker 1: white turnips called dumplings, it makes palatable a diet which 343 00:19:47,240 --> 00:19:52,240 Speaker 1: would otherwise be all but intolerable. So much grace has 344 00:19:52,280 --> 00:19:54,840 Speaker 1: have been classes have been folded, all of this. Really, 345 00:19:54,880 --> 00:19:59,879 Speaker 1: it's delicious. Just eat it. Gosh, humans, get it all together. 346 00:20:00,119 --> 00:20:04,920 Speaker 1: I've never cooked cornbread dumplings in a pot of greens, 347 00:20:05,160 --> 00:20:07,600 Speaker 1: and I need to go do that immediately. I haven't 348 00:20:07,640 --> 00:20:13,040 Speaker 1: done it either, but I imagine it's delicious. Yeah. Collars 349 00:20:13,040 --> 00:20:15,840 Speaker 1: were still largely associated with the poor at this time. 350 00:20:15,880 --> 00:20:18,320 Speaker 1: A professor from Vanderbilt wrote in eighteen eighty three that 351 00:20:18,400 --> 00:20:26,200 Speaker 1: poor Southerners and black people knew no word better than collars. Aw. Yeah, well, uh, huh, okay, geez. 352 00:20:26,560 --> 00:20:30,840 Speaker 1: I know. In nineteen thirty four, Louisiana State University's Agriculture 353 00:20:30,840 --> 00:20:34,280 Speaker 1: Experiment Stations published a pamphlet that delved into the color 354 00:20:34,359 --> 00:20:37,639 Speaker 1: variety Louisiana Suite in their attempts to make it more viable. 355 00:20:37,760 --> 00:20:39,879 Speaker 1: So this is sort of like a ghost story in 356 00:20:39,960 --> 00:20:42,640 Speaker 1: colored greens past. Oh yeah, Like people aren't even sure 357 00:20:42,640 --> 00:20:46,680 Speaker 1: if it was real. Others claim, oh, it definitely was real, 358 00:20:46,720 --> 00:20:51,320 Speaker 1: and I agree it, and that the Louisiana sweet exactly, 359 00:20:51,400 --> 00:20:57,200 Speaker 1: it's just this variety. Apparently they did not succeed this, 360 00:20:57,200 --> 00:21:00,760 Speaker 1: this agricultural experiment station, although it's paw that there are 361 00:21:00,880 --> 00:21:05,359 Speaker 1: seed savers out there that kept it going. Oh yeah, okay, 362 00:21:05,600 --> 00:21:09,840 Speaker 1: mm hmm. It was around this time that some also 363 00:21:09,920 --> 00:21:12,320 Speaker 1: kind of racist and classist research was going into, like 364 00:21:12,680 --> 00:21:17,000 Speaker 1: why are all of these Southern farmers and poor people 365 00:21:17,240 --> 00:21:20,720 Speaker 1: so nutritionally well kept? And then all of a sudden, 366 00:21:20,720 --> 00:21:24,480 Speaker 1: researchers were like, could it be the colludes that they're eating? Well, 367 00:21:24,520 --> 00:21:27,199 Speaker 1: they have them outside on the doorstep and they just 368 00:21:27,920 --> 00:21:30,800 Speaker 1: eat them from their gardens, and so yeah, it was 369 00:21:30,840 --> 00:21:34,960 Speaker 1: a big mystery and I'm not sure why, but I 370 00:21:35,280 --> 00:21:38,240 Speaker 1: you know, Homechan nutritional science were both fields that were 371 00:21:38,280 --> 00:21:42,359 Speaker 1: developing at this point in time. And so I guess 372 00:21:43,000 --> 00:21:49,439 Speaker 1: people can be forgiven for having been ignorant. Yes, I 373 00:21:49,480 --> 00:21:53,600 Speaker 1: suppose so. And we did want to say there is 374 00:21:53,640 --> 00:21:56,320 Speaker 1: a lot of racism involved in this history, and some 375 00:21:56,400 --> 00:21:59,280 Speaker 1: of it we just did not want to repeat because 376 00:21:59,280 --> 00:22:03,040 Speaker 1: there were there's just looks. Yeah, it's one of those 377 00:22:03,040 --> 00:22:07,399 Speaker 1: really frustrating things that, you know, people who think that 378 00:22:07,440 --> 00:22:11,560 Speaker 1: they're better than another group of people for whatever reason, 379 00:22:12,320 --> 00:22:15,800 Speaker 1: you know, who are part of the institution that kept 380 00:22:15,960 --> 00:22:20,399 Speaker 1: those people from eating things other than collars, are like, 381 00:22:20,440 --> 00:22:22,800 Speaker 1: oh man, look at those people eat collars. It's like, 382 00:22:22,880 --> 00:22:28,879 Speaker 1: hmm yeah, just a lot of nastiness. Yeah, definitely, And 383 00:22:28,920 --> 00:22:31,440 Speaker 1: it's that kind of in a weird way, segues into 384 00:22:31,480 --> 00:22:33,560 Speaker 1: this next thing I want to talk about. Oh gosh, right, 385 00:22:33,720 --> 00:22:35,679 Speaker 1: I had no way. I actually no, I did know 386 00:22:35,760 --> 00:22:38,760 Speaker 1: this happened, but like in the very back of my mind. 387 00:22:39,119 --> 00:22:42,000 Speaker 1: So collared green controversy jumping all the way up to 388 00:22:42,040 --> 00:22:46,879 Speaker 1: twenty sixteen, Whole Foods caused a media fire storm and 389 00:22:46,960 --> 00:22:50,960 Speaker 1: a whole conversation around appropriation after they tweeted if you're 390 00:22:51,000 --> 00:22:53,479 Speaker 1: not cooking with these greens, you need to be how 391 00:22:53,520 --> 00:22:56,919 Speaker 1: to cook collars with a link to a recipe that 392 00:22:57,000 --> 00:23:01,640 Speaker 1: showcase a picture of collars topped with peanuts. Okay, okay. 393 00:23:02,480 --> 00:23:06,600 Speaker 1: CNN reported Whole Foods gets in hot water with black Twitter. 394 00:23:06,960 --> 00:23:10,040 Speaker 1: The author of this article, Carl Readi, wrote, Whole Food's 395 00:23:10,040 --> 00:23:12,679 Speaker 1: Twitter feed was quickly flooded with lots of memes and 396 00:23:12,720 --> 00:23:15,199 Speaker 1: plenty of side eye. I was annoyed too, because, like 397 00:23:15,240 --> 00:23:18,879 Speaker 1: other African Americans, I'm tired of people discovering things that 398 00:23:18,880 --> 00:23:21,479 Speaker 1: have been part of black culture for hundreds of years. 399 00:23:22,320 --> 00:23:27,879 Speaker 1: This was one of many many takedowns on I guess 400 00:23:27,920 --> 00:23:30,840 Speaker 1: not really the recipe, the tweet in the company's apparent 401 00:23:31,000 --> 00:23:39,280 Speaker 1: cluelessness and lack of cultural sensitivity. Okay, yes, but all right. 402 00:23:39,800 --> 00:23:43,119 Speaker 1: It seems the recipe they featured was inspired by Sean 403 00:23:43,160 --> 00:23:46,760 Speaker 1: Brock salted collar greens with roasted peanuts, which was featured 404 00:23:46,960 --> 00:23:49,600 Speaker 1: in Food and Wine, and or the Savannah peanut collared 405 00:23:49,640 --> 00:23:52,919 Speaker 1: greens recipe in Joe Dadney's book The Food, Folklore and 406 00:23:53,000 --> 00:23:57,800 Speaker 1: Art of Low Country Cooking. So legitimate sources, yes, of 407 00:23:58,160 --> 00:24:01,600 Speaker 1: like for a good recipe, Yeah, and there is a 408 00:24:01,680 --> 00:24:05,000 Speaker 1: handful of other sources and then a bunch of people 409 00:24:05,320 --> 00:24:08,320 Speaker 1: looking into it was enough where people were writing about 410 00:24:08,320 --> 00:24:12,920 Speaker 1: this controversy other than just there's a controversy. Connor Fredersdorff 411 00:24:12,960 --> 00:24:15,439 Speaker 1: over at The Atlantic wrote a great piece about this 412 00:24:15,480 --> 00:24:19,360 Speaker 1: whole thing, and it's surprisingly complex and nuanced. As someone 413 00:24:19,359 --> 00:24:23,800 Speaker 1: who just researched cancel culture for another show, Oh, this 414 00:24:23,880 --> 00:24:27,000 Speaker 1: is a fascinating example of how it is not black 415 00:24:27,000 --> 00:24:31,480 Speaker 1: and white. So the pairing of color greens and peanuts 416 00:24:31,600 --> 00:24:36,240 Speaker 1: is fairly common in Central and Southern Africa, somewhat hilariously, 417 00:24:37,119 --> 00:24:40,160 Speaker 1: although I'm I'm sure not so for the Whole food 418 00:24:40,240 --> 00:24:44,120 Speaker 1: social media manager. Their recipe did not even include peanuts. 419 00:24:44,119 --> 00:24:48,199 Speaker 1: It was just a picture that they used. Yes, But anyway, 420 00:24:48,200 --> 00:24:50,879 Speaker 1: a lot of the articles written about it were incorrect, 421 00:24:51,040 --> 00:24:53,880 Speaker 1: these kind of media blowing it up out of proportion, 422 00:24:55,440 --> 00:24:59,440 Speaker 1: and they were presented quite confidently as fact. And yeah, 423 00:24:59,520 --> 00:25:03,240 Speaker 1: it was really a case of not representing a situation 424 00:25:03,280 --> 00:25:05,640 Speaker 1: and accurately. Although I wouldn't go as far as say 425 00:25:05,680 --> 00:25:12,560 Speaker 1: Whole Foods is necessarily innocent, it's just complex. Yeah. Yeah, 426 00:25:12,600 --> 00:25:15,840 Speaker 1: we should all probably, I mean, especially if we are 427 00:25:15,880 --> 00:25:20,520 Speaker 1: a major corporation, be careful of what we post on Twitter. Yeah, 428 00:25:21,080 --> 00:25:25,480 Speaker 1: for sure, and especially especially where delicate manners of these 429 00:25:25,520 --> 00:25:30,840 Speaker 1: food ways that are yeah, so wrapped up in so 430 00:25:30,920 --> 00:25:35,480 Speaker 1: many people's histories and in so much of this weirdness 431 00:25:35,480 --> 00:25:37,560 Speaker 1: and negativity that we've been talking about this whole episode 432 00:25:37,640 --> 00:25:42,320 Speaker 1: exactly because like you said, we've had this long history 433 00:25:42,359 --> 00:25:45,400 Speaker 1: of sort of shaming people for eating foods that were 434 00:25:45,400 --> 00:25:48,760 Speaker 1: really the only things they could eat. And now whole foods, 435 00:25:48,760 --> 00:25:52,520 Speaker 1: which I mean it is called whole paycheck for a reason. Yeah, 436 00:25:53,320 --> 00:25:57,560 Speaker 1: it's like, hey, a new thing we found. I get it. Like, 437 00:25:57,600 --> 00:26:00,560 Speaker 1: I'm not saying they were in the right at all, 438 00:26:01,560 --> 00:26:05,119 Speaker 1: it's just it's it's it's more complicated than absolutely. Yeah. 439 00:26:05,160 --> 00:26:07,920 Speaker 1: And there's so many great articles out there to read 440 00:26:07,960 --> 00:26:09,439 Speaker 1: more about it if you would like to, because I 441 00:26:09,440 --> 00:26:12,160 Speaker 1: do think it was it was worth a read. Oh 442 00:26:12,200 --> 00:26:17,359 Speaker 1: well good, Yeah, absolutely, huh. And I guess that's what 443 00:26:17,400 --> 00:26:20,679 Speaker 1: we have to say about college greens. Who knew we 444 00:26:20,680 --> 00:26:25,240 Speaker 1: were going to end on a whole food's media tweet controversy. 445 00:26:25,880 --> 00:26:28,159 Speaker 1: You never again, you just never know where it's going 446 00:26:28,240 --> 00:26:31,080 Speaker 1: to go. You don't, You don't. That's the best weird 447 00:26:31,119 --> 00:26:34,840 Speaker 1: part about our jobs. It is true, it is true, 448 00:26:35,119 --> 00:26:38,080 Speaker 1: But we also like the best The other best weird 449 00:26:38,080 --> 00:26:40,320 Speaker 1: part we like is listener mail, which we have some 450 00:26:40,640 --> 00:26:42,960 Speaker 1: we do, but first we've got one more quick break 451 00:26:43,000 --> 00:26:54,440 Speaker 1: for a word from our sponsor, and we're back. Thank 452 00:26:54,440 --> 00:26:58,440 Speaker 1: you sponsor, Yes, thank you, and we're back with listener mail. 453 00:27:03,280 --> 00:27:06,600 Speaker 1: Beeer wrote, upon hearing your tale of your family experiences 454 00:27:06,600 --> 00:27:10,040 Speaker 1: with the breakfast fruit soup version of Ambrosia, it brought 455 00:27:10,080 --> 00:27:12,280 Speaker 1: to mind a fruit soup I encountered a couple of 456 00:27:12,280 --> 00:27:16,440 Speaker 1: decades ago while I'm post Soviet hungry. It's called headage 457 00:27:16,520 --> 00:27:20,480 Speaker 1: madge Levish, meaning literally cold sour cherry soup, with its 458 00:27:20,520 --> 00:27:23,000 Speaker 1: main components being, of course sour cherries and the juice 459 00:27:23,040 --> 00:27:26,240 Speaker 1: along with water, sugar, cinnamon. Sometimes I'm an extract, and 460 00:27:26,320 --> 00:27:28,800 Speaker 1: usually a splash of a fairly strong red wine like 461 00:27:28,840 --> 00:27:32,879 Speaker 1: a Gavnae or maybe Merlow. It's then finished with either cream, 462 00:27:33,040 --> 00:27:37,000 Speaker 1: whipped cream or sour cream, but definitely not Mannis. I 463 00:27:37,040 --> 00:27:39,560 Speaker 1: can tell you sipping an icy bowl of this after 464 00:27:39,640 --> 00:27:42,359 Speaker 1: an afternoon of clearing high weeds for a humanitarian project 465 00:27:42,400 --> 00:27:47,000 Speaker 1: and the humid Hungarian summer countryside was the height of bliss. 466 00:27:47,359 --> 00:27:49,080 Speaker 1: There are a number of variations on it, with of 467 00:27:49,080 --> 00:27:51,920 Speaker 1: course many recipes online, but I don't think anywhere near 468 00:27:51,960 --> 00:27:56,239 Speaker 1: as many as there are with ambrosia, I highly recommend it. 469 00:27:56,800 --> 00:27:59,160 Speaker 1: That sounds amazing. Oh yeah, and trying to figure out 470 00:27:59,200 --> 00:28:02,679 Speaker 1: this pronunciation, which I'm still not sure if we have. 471 00:28:02,800 --> 00:28:05,960 Speaker 1: I apologies to get a solid truck. We did, we did, 472 00:28:06,760 --> 00:28:08,840 Speaker 1: but yeah, I was like, oh my gosh, that looks good. 473 00:28:09,480 --> 00:28:11,880 Speaker 1: I want to eat that right now. Sounds amazing. Oh 474 00:28:12,280 --> 00:28:15,600 Speaker 1: oh yeah, Katie wrote, I just want to give you 475 00:28:15,640 --> 00:28:18,399 Speaker 1: some loves and some thanks. I recently got a new 476 00:28:18,480 --> 00:28:21,200 Speaker 1: job at a small bean to bar chocolate maker in town. 477 00:28:21,600 --> 00:28:23,760 Speaker 1: I was nervous, so I listened to your podcast about 478 00:28:23,800 --> 00:28:25,920 Speaker 1: chocolate right before the interview, and I think it really 479 00:28:25,920 --> 00:28:28,320 Speaker 1: helped me out. I could talk a little more about 480 00:28:28,320 --> 00:28:30,200 Speaker 1: the process of chocolate making, but I still have a 481 00:28:30,240 --> 00:28:32,639 Speaker 1: lot to learn. The shop is one of about forty 482 00:28:32,680 --> 00:28:34,720 Speaker 1: bean to bar makers in the US and has the 483 00:28:34,840 --> 00:28:38,240 Speaker 1: largest selection of single origin bars. I eat bars made 484 00:28:38,280 --> 00:28:41,920 Speaker 1: from beans from just one place. All the beans are 485 00:28:41,920 --> 00:28:45,560 Speaker 1: ethically sourced. It's been a fantastic learning experience. Chocolate is 486 00:28:45,600 --> 00:28:47,800 Speaker 1: so complex, and even if the chocolate comes from the 487 00:28:47,800 --> 00:28:50,680 Speaker 1: same country, depending on where it grew, it will taste 488 00:28:50,920 --> 00:28:53,720 Speaker 1: wildly different from each other. I also have to say, 489 00:28:53,760 --> 00:28:55,880 Speaker 1: as a D and D player for five years and 490 00:28:55,920 --> 00:28:58,160 Speaker 1: a D and D podcaster. I love hearing you talk 491 00:28:58,200 --> 00:29:00,440 Speaker 1: about D and D. You too, soundly. You have a 492 00:29:00,440 --> 00:29:03,080 Speaker 1: great group to play with and loads of good food 493 00:29:03,200 --> 00:29:08,320 Speaker 1: and fun. We do, we do, Oh, it's true. And 494 00:29:08,400 --> 00:29:12,720 Speaker 1: also congrats on your job. Yeah, oh gosh, absolutely congratulations 495 00:29:12,760 --> 00:29:18,560 Speaker 1: so awesome. Ah. Our listeners do the coolest things, y'all do. Oh, 496 00:29:18,640 --> 00:29:21,560 Speaker 1: we really love hearing about it. We do. And if 497 00:29:21,600 --> 00:29:24,160 Speaker 1: you would like to tell us what you're up to, 498 00:29:24,400 --> 00:29:26,600 Speaker 1: you can, thanks to those two listeners who already did. 499 00:29:27,040 --> 00:29:30,400 Speaker 1: Our email is hello at saverpod dot com. We're also 500 00:29:30,440 --> 00:29:32,840 Speaker 1: on social media. You can find us on Facebook, Twitter, 501 00:29:33,120 --> 00:29:36,200 Speaker 1: and that other one Instagram. Yes, where we are at 502 00:29:36,240 --> 00:29:38,840 Speaker 1: saver pod on all three. We do hope to hear 503 00:29:38,880 --> 00:29:42,480 Speaker 1: from you. Savor is production of iHeartRadio and Stuff Media. 504 00:29:42,520 --> 00:29:45,200 Speaker 1: For more podcasts from my Heart Radio, visit the iHeartRadio app, 505 00:29:45,240 --> 00:29:48,160 Speaker 1: Apple Podcasts, or wherever you listen to your favorite shows. 506 00:29:48,400 --> 00:29:50,680 Speaker 1: Thanks us always to our super producers Dylan Fagan and 507 00:29:50,680 --> 00:29:52,880 Speaker 1: Andrew Howard. Thanks to you for listening, and we hope 508 00:29:52,920 --> 00:30:00,120 Speaker 1: that lots more good things are coming your way.