1 00:00:09,160 --> 00:00:12,000 Speaker 1: Hello, and welcome to Saber Prediction of iHeartRadio. I'm Annie 2 00:00:12,039 --> 00:00:14,680 Speaker 1: Reese and I'm Lauren Vogelbaum. And today we have an 3 00:00:14,680 --> 00:00:20,720 Speaker 1: episode for you about brunost. Yes, another struggle with pronunciation. Yep, 4 00:00:21,280 --> 00:00:25,920 Speaker 1: I'm gonna do our best. Also, this is another one 5 00:00:25,960 --> 00:00:32,080 Speaker 1: you sent me, this suggestion. I had no idea, no 6 00:00:32,200 --> 00:00:35,239 Speaker 1: idea what it was, and I didn't look it up 7 00:00:35,320 --> 00:00:38,080 Speaker 1: until the next day. I thought it was gonna be 8 00:00:38,120 --> 00:00:45,159 Speaker 1: a beer. I think that's fair. That's fair. It's certainly not. No. 9 00:00:45,479 --> 00:00:52,400 Speaker 1: It literally it's it's brun meaning brown and aust meaning cheese. U. 10 00:00:52,720 --> 00:00:56,160 Speaker 1: It is a Norwegian cheese which is brown. Yes, And 11 00:00:56,200 --> 00:00:58,200 Speaker 1: I guess you get the word brun in like a 12 00:00:58,200 --> 00:01:03,840 Speaker 1: lot of beer application but or like variations on that term. Um. 13 00:01:04,280 --> 00:01:06,120 Speaker 1: So I can see I can see the beer connection. 14 00:01:06,520 --> 00:01:09,759 Speaker 1: Uh yeah, not to cheese. Um. I was actually introduced 15 00:01:09,800 --> 00:01:13,360 Speaker 1: to this one by stuff you missed in History class 16 00:01:13,360 --> 00:01:17,119 Speaker 1: host Holly Fry. I think she had some like at 17 00:01:17,160 --> 00:01:20,679 Speaker 1: work way back way back in the day, like a 18 00:01:20,720 --> 00:01:24,560 Speaker 1: couple offices ago and uh and I was like, what 19 00:01:24,760 --> 00:01:26,640 Speaker 1: is this? What is this product you were eating? And 20 00:01:26,640 --> 00:01:30,560 Speaker 1: then she went into like significant detail about how much 21 00:01:30,560 --> 00:01:33,760 Speaker 1: she loves this cheese and I tried some, and I 22 00:01:33,800 --> 00:01:36,800 Speaker 1: was like, that is interesting. I've never had a cheese 23 00:01:36,840 --> 00:01:40,319 Speaker 1: it tastes like that before. But but I'm I'm very 24 00:01:40,319 --> 00:01:42,440 Speaker 1: fond of it. I mean, it's kind of funky, it's salty, 25 00:01:42,480 --> 00:01:44,640 Speaker 1: it's sweet all the same time. And I was just like, 26 00:01:44,680 --> 00:01:49,080 Speaker 1: all right, yeah, okay, yeah, I feel like I can't 27 00:01:49,120 --> 00:01:53,400 Speaker 1: I can't get a real vibe on whether I would 28 00:01:53,400 --> 00:01:56,480 Speaker 1: like it or not. I think I would see me neither. 29 00:01:56,520 --> 00:01:58,640 Speaker 1: And I was thinking about this because all right, so 30 00:01:58,800 --> 00:02:05,320 Speaker 1: one of the things that you dislike strongly is caramel, right, Okay, 31 00:02:05,520 --> 00:02:08,120 Speaker 1: I actually have more questions for you, because, like, like 32 00:02:08,160 --> 00:02:09,800 Speaker 1: I was, I was thinking about this earlier. I was like, 33 00:02:09,840 --> 00:02:12,560 Speaker 1: would Annie like this stuff? All right? So what is 34 00:02:12,560 --> 00:02:14,800 Speaker 1: it that you dislike about caramel? Do you like? Uh? 35 00:02:14,960 --> 00:02:18,400 Speaker 1: Like like, like do you dislike a caramel sauce? Is 36 00:02:18,440 --> 00:02:22,800 Speaker 1: it the flavor in like a caramel flavored dessert, or 37 00:02:23,000 --> 00:02:27,400 Speaker 1: is it like the texture of a caramel candy? Like 38 00:02:27,440 --> 00:02:32,160 Speaker 1: what part do you dislike? Uh? The taste? I think 39 00:02:32,840 --> 00:02:38,280 Speaker 1: I do think it's the artificial caramel that I really hate, Okay, 40 00:02:38,360 --> 00:02:40,600 Speaker 1: because I dislike that as well, But like, but like 41 00:02:40,680 --> 00:02:43,880 Speaker 1: real caramel candy is like one of my favorite things. 42 00:02:44,360 --> 00:02:49,160 Speaker 1: I feel like that I can I can eat and 43 00:02:49,560 --> 00:02:51,640 Speaker 1: maybe even enjoy, but it's not my thing, Like I 44 00:02:51,639 --> 00:02:54,000 Speaker 1: wouldn't go for it, but I don't hate it. I 45 00:02:54,000 --> 00:02:57,440 Speaker 1: think it's the artificial. Okay, it's like this like buttery, 46 00:02:57,560 --> 00:03:00,960 Speaker 1: and it actually kind of makes me gag whenever I 47 00:03:01,080 --> 00:03:04,600 Speaker 1: have that flavor that kind of like artificial like diseetal 48 00:03:04,840 --> 00:03:08,000 Speaker 1: like yeah, like flavor that you got. Yeah, I just 49 00:03:08,080 --> 00:03:10,880 Speaker 1: like that same flavor in anything that it shows up in, 50 00:03:11,440 --> 00:03:14,320 Speaker 1: like in a in a oh gosh, what the heck 51 00:03:14,400 --> 00:03:16,160 Speaker 1: is the brand of jelly beans that has all the 52 00:03:16,160 --> 00:03:20,880 Speaker 1: flavors jellybellar there you go. Yeah, I do this for 53 00:03:20,880 --> 00:03:24,520 Speaker 1: a living, y'all. Yeah, like in there. But like other 54 00:03:24,520 --> 00:03:26,840 Speaker 1: people are like, oh man, the buttered popcorn flavor is 55 00:03:26,919 --> 00:03:33,120 Speaker 1: a favorite, and I'm like, wo, why, I mean, like 56 00:03:33,240 --> 00:03:36,960 Speaker 1: more for you, good for you? But right, yeah, you 57 00:03:37,000 --> 00:03:39,160 Speaker 1: know I have some people who love that flavor and 58 00:03:39,200 --> 00:03:44,600 Speaker 1: I'm you can have it and right, totally. Yeah. So 59 00:03:44,640 --> 00:03:47,040 Speaker 1: I think that's why I'm kind of I'm not sure 60 00:03:47,080 --> 00:03:49,440 Speaker 1: where I would land on this cheese, but I think 61 00:03:49,480 --> 00:03:51,120 Speaker 1: I would like it. I think it would take like 62 00:03:51,440 --> 00:03:53,480 Speaker 1: that first bite would be one of those bites where 63 00:03:53,480 --> 00:03:56,520 Speaker 1: you're like, you don't know what to expect, so you 64 00:03:56,600 --> 00:03:59,480 Speaker 1: kind of you know, withdraw, but then maybe the second bite, 65 00:03:59,520 --> 00:04:02,960 Speaker 1: when I know what I'm getting, Yeah, then I might 66 00:04:03,040 --> 00:04:06,839 Speaker 1: like it. That's what I think. I feel like. I mean, 67 00:04:06,920 --> 00:04:09,400 Speaker 1: you've got to you've got to really like I've I've 68 00:04:09,440 --> 00:04:15,160 Speaker 1: never seen you really eat something and express extreme dislike 69 00:04:15,200 --> 00:04:17,919 Speaker 1: for it in front of me, like doctor. Then again, 70 00:04:18,120 --> 00:04:20,039 Speaker 1: I've never tried to give you doctor pepper, and I 71 00:04:20,080 --> 00:04:32,360 Speaker 1: would not because you're my friend. Yeah. Yeah, well maybe 72 00:04:32,680 --> 00:04:38,080 Speaker 1: we'll add it to our oh my owny's pretty out 73 00:04:38,120 --> 00:04:41,400 Speaker 1: of hand. Yeah, yeah, but I do want to try it. 74 00:04:41,440 --> 00:04:45,000 Speaker 1: I'm very intrigued by it. Um, you can see our 75 00:04:45,120 --> 00:04:49,760 Speaker 1: past cheese episodes, and marmite and vegemite came up a 76 00:04:49,760 --> 00:04:53,920 Speaker 1: lot in this conversation, so well, right, yeah, as as 77 00:04:54,000 --> 00:05:02,320 Speaker 1: like also polarizing sometimes thinly spread breakfast yea toast toppings. Um, 78 00:05:02,640 --> 00:05:06,000 Speaker 1: definitely check out our Ricotta episode as that is another 79 00:05:06,640 --> 00:05:11,760 Speaker 1: way related product. Yes, another thing I've been craving because 80 00:05:11,760 --> 00:05:16,080 Speaker 1: I think because we're moving into spring, i've seen recipes 81 00:05:16,080 --> 00:05:21,760 Speaker 1: popping up in my character. Good, that's fair, fair, Well, 82 00:05:22,080 --> 00:05:29,440 Speaker 1: I guess this brings us to our question brunost. What 83 00:05:29,720 --> 00:05:35,159 Speaker 1: is it? Well, brunost is a category of cheeses made 84 00:05:35,200 --> 00:05:38,280 Speaker 1: from the way not the kurds of cow and or 85 00:05:38,360 --> 00:05:42,000 Speaker 1: goat milk that's been cooked down until it caramelizes. You 86 00:05:42,080 --> 00:05:44,680 Speaker 1: also add some milk and or cream in there, and 87 00:05:44,760 --> 00:05:50,279 Speaker 1: this turns the mixture like amber to deep brown in color, tangy, 88 00:05:50,360 --> 00:05:54,599 Speaker 1: sweet and toasty, nutty uh in flavor, and just dense 89 00:05:54,680 --> 00:05:59,080 Speaker 1: and semisoft and kind of toothsome in texture. It's molded 90 00:05:59,120 --> 00:06:02,320 Speaker 1: into blocks or bricks and sold that way. Typically you 91 00:06:02,640 --> 00:06:05,719 Speaker 1: cut or shave thin slices off of the block. It's 92 00:06:05,760 --> 00:06:09,320 Speaker 1: eaten as a topping for toast or on sandwiches, or 93 00:06:09,480 --> 00:06:12,760 Speaker 1: to make sauces for for other dishes like maybe like 94 00:06:12,839 --> 00:06:17,560 Speaker 1: meatballs or game meats, or as a dip like like fondu. Yeah, 95 00:06:17,680 --> 00:06:20,159 Speaker 1: it can be more mild if it's mostly cow milk, 96 00:06:20,279 --> 00:06:24,279 Speaker 1: or more funky tangy if it's mostly goat, different varieties, 97 00:06:24,320 --> 00:06:28,120 Speaker 1: maybe salty or not salty. It's it's sort of like 98 00:06:29,000 --> 00:06:35,680 Speaker 1: caramel cheese, fudge, mum, which is probably a combination of 99 00:06:35,720 --> 00:06:40,400 Speaker 1: words that makes most Americans go oh no, but like 100 00:06:40,440 --> 00:06:44,080 Speaker 1: in a nice way. According to me, Um. It's like 101 00:06:44,600 --> 00:06:47,520 Speaker 1: it's like a cheese version of dulce de leche or 102 00:06:47,960 --> 00:06:51,080 Speaker 1: cata being a goat's milk caramel that is like one 103 00:06:51,080 --> 00:06:56,040 Speaker 1: of my favorite things on the planet. Um Un is 104 00:06:56,560 --> 00:07:00,000 Speaker 1: almost like the same texture as like processed American cheese 105 00:07:00,920 --> 00:07:04,440 Speaker 1: or like a really young, unaged cheddar um, but with 106 00:07:04,480 --> 00:07:09,320 Speaker 1: a with a wackier, greater depth of flavor. Um. It's 107 00:07:09,360 --> 00:07:15,320 Speaker 1: like a it's like cows and goats made candy once again, 108 00:07:15,560 --> 00:07:20,920 Speaker 1: sounds like a video game. Good whole cows and goats 109 00:07:20,920 --> 00:07:25,960 Speaker 1: and they make the good candy. You know, you eat 110 00:07:26,000 --> 00:07:30,240 Speaker 1: it and it gives you a help boost or something. Yeah, 111 00:07:30,280 --> 00:07:32,080 Speaker 1: it's it's episodes like this that I do wish I 112 00:07:32,120 --> 00:07:34,200 Speaker 1: played Animal Crossing. I feel like I feel like I'm 113 00:07:34,200 --> 00:07:39,640 Speaker 1: missing out on something. Anyway, Okay, so so cheese one 114 00:07:39,640 --> 00:07:43,440 Speaker 1: oh one. Um. When you make cheese, you take milk 115 00:07:43,720 --> 00:07:46,760 Speaker 1: and separate it into the the fats and fat soluble 116 00:07:46,760 --> 00:07:51,600 Speaker 1: stuff that is the kurds versus the water and water 117 00:07:51,680 --> 00:07:55,320 Speaker 1: soluble stuff that is the way. Oh that's like a 118 00:07:55,400 --> 00:07:59,120 Speaker 1: Mandalorian than anyway, here we go. M Most cheeses involve 119 00:07:59,200 --> 00:08:02,680 Speaker 1: you then discard the way and further processing the curds 120 00:08:02,920 --> 00:08:06,080 Speaker 1: to make your cheese like. The way is a byproduct 121 00:08:06,160 --> 00:08:08,680 Speaker 1: there um, but it's still full of good stuff, like 122 00:08:08,760 --> 00:08:11,880 Speaker 1: lots of proteins, some sugars, a little bit of stray fats, 123 00:08:11,880 --> 00:08:17,760 Speaker 1: some vitamins, and so some products like ricotta and brunost 124 00:08:18,200 --> 00:08:23,720 Speaker 1: use it to make a cheese like product. With brunost, 125 00:08:24,240 --> 00:08:27,200 Speaker 1: you're you're looking to cook the way down to remove 126 00:08:27,320 --> 00:08:30,280 Speaker 1: like eighty percent of the water from it um so 127 00:08:30,400 --> 00:08:34,120 Speaker 1: that you condense it into a solid um. But but 128 00:08:34,200 --> 00:08:37,480 Speaker 1: because that would be pretty like gritty and brittle on 129 00:08:37,520 --> 00:08:40,440 Speaker 1: its own, you also add in fresh milk or cream 130 00:08:40,679 --> 00:08:42,600 Speaker 1: for the for the fats and proteins that are in there. 131 00:08:43,400 --> 00:08:46,600 Speaker 1: And then yeah, you basically just gently simmer this way 132 00:08:46,800 --> 00:08:50,520 Speaker 1: and your milk indoor cream um for a few hours, 133 00:08:50,720 --> 00:08:55,599 Speaker 1: like maybe several hours, until it's it's browned from caramelization 134 00:08:55,760 --> 00:08:58,760 Speaker 1: of the milk sugars, and thick like a like a 135 00:08:58,840 --> 00:09:01,959 Speaker 1: sauce or a paste, depending on what you're going for. 136 00:09:03,760 --> 00:09:07,840 Speaker 1: I've read that you might also add an extra sugar 137 00:09:08,080 --> 00:09:11,079 Speaker 1: or even a prepared sugar like a Dulce delche situation 138 00:09:11,520 --> 00:09:18,080 Speaker 1: to achieve a deeper color and sweeter flavor. I don't 139 00:09:18,080 --> 00:09:23,000 Speaker 1: know y'all write in, um, what you're gonna go for, like, 140 00:09:23,000 --> 00:09:26,840 Speaker 1: like what you think is the right color and texture 141 00:09:26,880 --> 00:09:31,920 Speaker 1: and flavor is a very personal matter. I wouldn't. I mean, 142 00:09:31,960 --> 00:09:33,400 Speaker 1: I know I would be so rude to ask you 143 00:09:33,400 --> 00:09:35,480 Speaker 1: about it. That is exactly the level of rudeness that 144 00:09:35,520 --> 00:09:38,400 Speaker 1: I am. But I've read that it varies very much 145 00:09:38,480 --> 00:09:42,720 Speaker 1: a regionally in personally, So if you have those strong opinions, 146 00:09:42,760 --> 00:09:44,320 Speaker 1: I want to know about them, and I would never 147 00:09:44,400 --> 00:09:48,760 Speaker 1: tell you you're wrong. I understand this is a mostly 148 00:09:49,160 --> 00:09:52,160 Speaker 1: a purchased product rather than like a made at home 149 00:09:52,240 --> 00:09:55,080 Speaker 1: kind of product, because yeah, it takes several hours of 150 00:09:55,120 --> 00:10:00,280 Speaker 1: making sure that way doesn't boil, which I mean, I 151 00:10:00,320 --> 00:10:03,360 Speaker 1: don't know, pandemic let me know. But and it can 152 00:10:03,400 --> 00:10:05,640 Speaker 1: be a little bit finicky to get the right texture, 153 00:10:06,320 --> 00:10:11,240 Speaker 1: like it can go grainy pretty easily. And when they're sold, 154 00:10:11,240 --> 00:10:14,840 Speaker 1: they are typically sold in like a straightforward wrapped block, 155 00:10:15,720 --> 00:10:19,520 Speaker 1: but are also sometimes like on the artisan and made 156 00:10:19,520 --> 00:10:25,960 Speaker 1: in like really prettily carved wooden molds. Oh I love that. Yeah, 157 00:10:26,040 --> 00:10:30,640 Speaker 1: And most traditionally is eaten at breakfast, very thinly sliced 158 00:10:30,720 --> 00:10:32,840 Speaker 1: on toast, maybe with a little butter or something. But 159 00:10:33,240 --> 00:10:38,520 Speaker 1: I've seen all kinds of recipes. Incorporating it on waffles 160 00:10:38,520 --> 00:10:42,720 Speaker 1: with jam is another common one, but in sandwiches, in 161 00:10:43,520 --> 00:10:48,280 Speaker 1: like like like meatball stew kind of situations, in mushroom soups, 162 00:10:48,320 --> 00:10:52,600 Speaker 1: in ice creams, in layer cakes, in quickbreads, made into 163 00:10:52,640 --> 00:10:57,079 Speaker 1: a salad dressing, as part of a base for a casserole, 164 00:10:57,600 --> 00:11:00,840 Speaker 1: in a latte. I don't know. It really does show 165 00:11:00,880 --> 00:11:04,160 Speaker 1: up in all kinds of things, which Oh, I love, 166 00:11:04,200 --> 00:11:07,800 Speaker 1: I love, I love, I love um. Uh. The largest 167 00:11:07,920 --> 00:11:13,040 Speaker 1: brand in the business is a Tina tina Um, which 168 00:11:13,040 --> 00:11:16,240 Speaker 1: is a sort of monopolistic farmers co op in Norway 169 00:11:16,440 --> 00:11:20,520 Speaker 1: of over nine thousand dairy farms. And if you are 170 00:11:20,600 --> 00:11:24,600 Speaker 1: looking for brunos in the United States, um, the brand 171 00:11:24,760 --> 00:11:28,960 Speaker 1: Ski Queen Um is the subsidiary a Tina that we 172 00:11:29,040 --> 00:11:35,040 Speaker 1: get here. M okay, so yeah, yeah, Well what about 173 00:11:35,080 --> 00:11:39,000 Speaker 1: the nutrition. Oh, it depends on exactly how it is made, 174 00:11:39,040 --> 00:11:41,040 Speaker 1: but it tends to be a calorie dense food with 175 00:11:41,080 --> 00:11:45,120 Speaker 1: a high concentration of fats, sometimes a bunch of sodium, 176 00:11:45,120 --> 00:11:48,520 Speaker 1: more sugar than protein. Usually. Um. But you know, if 177 00:11:48,559 --> 00:11:53,640 Speaker 1: it's a treat, then treats are nice. They are inteed. Uh, 178 00:11:53,720 --> 00:11:57,640 Speaker 1: we have a couple numbers for you. Yeah, as of 179 00:11:57,640 --> 00:12:02,319 Speaker 1: twenty twenty one, Tina exported some seven hundred tons of 180 00:12:02,440 --> 00:12:07,400 Speaker 1: brunos every year, which was up over thirty percent over 181 00:12:07,400 --> 00:12:09,760 Speaker 1: the previous three years. So it was like on the 182 00:12:09,880 --> 00:12:15,319 Speaker 1: rise as an export. And I got different numbers from 183 00:12:15,320 --> 00:12:18,760 Speaker 1: different sources and I couldn't quite I couldn't really confirm 184 00:12:18,840 --> 00:12:21,280 Speaker 1: any of them, but I think there's at least another 185 00:12:21,280 --> 00:12:24,200 Speaker 1: one hundred and fifty tons made that stays in Norway. 186 00:12:25,360 --> 00:12:28,520 Speaker 1: I also read that it's like four kilos per person 187 00:12:28,600 --> 00:12:33,480 Speaker 1: per year in Norway, but again, couldn't really couldn't really 188 00:12:33,480 --> 00:12:35,880 Speaker 1: confirm those numbers, so I'm sort of just saying them 189 00:12:35,880 --> 00:12:43,880 Speaker 1: out loud. And it is not only made in Norway. 190 00:12:44,080 --> 00:12:47,560 Speaker 1: And actually, as of twenty twenty one, an Indian maid 191 00:12:47,960 --> 00:12:51,600 Speaker 1: Brunos became the first Indian cheese to win at the 192 00:12:51,640 --> 00:12:56,000 Speaker 1: World Cheese Awards, the World Cheese Awards. Love It. They 193 00:12:56,040 --> 00:12:57,760 Speaker 1: won the next year too. They won in twenty twenty 194 00:12:57,760 --> 00:13:00,560 Speaker 1: two as well. Wow, that's that's some movie we need 195 00:13:00,600 --> 00:13:06,880 Speaker 1: to see. Are the limited miniseries? I'm ready, let's go, 196 00:13:07,440 --> 00:13:10,280 Speaker 1: let's do it. You don't have to call us, Hollywood, 197 00:13:10,320 --> 00:13:14,360 Speaker 1: but call someone, no, call them, Yeah, call them. But 198 00:13:15,080 --> 00:13:18,880 Speaker 1: if you're listening, Hollywood, we do have quite a history 199 00:13:18,920 --> 00:13:21,760 Speaker 1: for you. We do, and we're going to get into 200 00:13:21,760 --> 00:13:23,200 Speaker 1: that as soon as we get back from a quick 201 00:13:23,200 --> 00:13:34,280 Speaker 1: break for a word from our sponsors, and we're back. 202 00:13:34,320 --> 00:13:39,000 Speaker 1: Thank you, sponsor, Yes, thank you. Okay. So, as with 203 00:13:39,440 --> 00:13:43,880 Speaker 1: most food stuffs like this, there is a generally understood 204 00:13:44,240 --> 00:13:48,240 Speaker 1: period that this item was created, that it was first made, 205 00:13:48,679 --> 00:13:51,800 Speaker 1: but there are a lot of precursors and steps that 206 00:13:51,920 --> 00:13:54,240 Speaker 1: led to its creation. I can make the whole thing 207 00:13:54,320 --> 00:13:56,800 Speaker 1: kind of murky when you're trying to write out in outline, 208 00:13:57,000 --> 00:14:01,040 Speaker 1: for instance, And this is one of the items that 209 00:14:01,200 --> 00:14:04,400 Speaker 1: was made from the byproducts of something else way in 210 00:14:04,440 --> 00:14:07,160 Speaker 1: particular in this case, so it makes sense to me 211 00:14:07,440 --> 00:14:09,240 Speaker 1: that people were trying to find a way to use 212 00:14:09,320 --> 00:14:14,600 Speaker 1: up all the scraps, and that multiple farmers people arrived 213 00:14:14,600 --> 00:14:18,400 Speaker 1: at this or a similar solution around the same time. 214 00:14:20,280 --> 00:14:24,880 Speaker 1: That being said, though all of that being said, most 215 00:14:24,880 --> 00:14:29,880 Speaker 1: sources claim that Brunost was first made on a small 216 00:14:29,960 --> 00:14:34,000 Speaker 1: Norwegian farm in eighteen sixty three by a woman named 217 00:14:34,080 --> 00:14:37,280 Speaker 1: Anne Hove. I hope I'm not butturing that. I found 218 00:14:37,280 --> 00:14:42,640 Speaker 1: a couple different pronunciations, but Hove Okay, so she made 219 00:14:42,640 --> 00:14:46,760 Speaker 1: this cheese brunos, and then people got a taste of it, 220 00:14:46,920 --> 00:14:50,120 Speaker 1: they made their own. Vendors and farmers sold it in 221 00:14:50,280 --> 00:14:53,800 Speaker 1: Oslo soon after, and then more people tried it and 222 00:14:53,920 --> 00:14:57,840 Speaker 1: the demand grew, and then within a few decades it 223 00:14:57,960 --> 00:15:01,480 Speaker 1: solidified itself as a staple in norw It's kind of 224 00:15:01,760 --> 00:15:05,080 Speaker 1: short like a version of this story, but there is 225 00:15:05,120 --> 00:15:10,320 Speaker 1: a very much longer version there is there is, And Okay, 226 00:15:10,360 --> 00:15:14,200 Speaker 1: so the story around feels like a lot of mythmaking 227 00:15:14,320 --> 00:15:17,440 Speaker 1: to me, And to be clear, a lot of this 228 00:15:17,520 --> 00:15:23,120 Speaker 1: did come from tena are like manufacturers websites, but the 229 00:15:23,200 --> 00:15:26,680 Speaker 1: story is fun, so I wanted to share it. So, 230 00:15:28,440 --> 00:15:32,320 Speaker 1: according to this, spent her summers working with dairy cows 231 00:15:32,400 --> 00:15:34,800 Speaker 1: on the farm where she was born and raised, and 232 00:15:34,960 --> 00:15:37,760 Speaker 1: as was the tradition for a lot of dairy farmers 233 00:15:37,760 --> 00:15:41,520 Speaker 1: in this area, this involved fattening the cows up so 234 00:15:41,560 --> 00:15:44,000 Speaker 1: that they would produce more milk by moving them to 235 00:15:44,080 --> 00:15:46,600 Speaker 1: a higher elevation in warmer months, which I know we've 236 00:15:46,600 --> 00:15:52,240 Speaker 1: talked about in previous Shoes episodes. At the time, it 237 00:15:52,400 --> 00:15:54,960 Speaker 1: was mostly women doing this work, and then they would 238 00:15:55,120 --> 00:15:58,160 Speaker 1: use the milk to make things like butter and cheese 239 00:15:59,160 --> 00:16:03,440 Speaker 1: to reduce east and use everything up the way leftover 240 00:16:03,480 --> 00:16:08,520 Speaker 1: from cheesemaking was often boiled in this area at least, 241 00:16:08,560 --> 00:16:12,520 Speaker 1: and the resulting product was kind of this lean, not 242 00:16:12,640 --> 00:16:16,480 Speaker 1: really cheese thing full of sugar. Yeah, kind of mare 243 00:16:16,600 --> 00:16:19,320 Speaker 1: crystallized and write like like like brittle and grainy corn 244 00:16:19,440 --> 00:16:23,800 Speaker 1: kind of product. M But okay, I love this part 245 00:16:23,840 --> 00:16:26,520 Speaker 1: of it. I almost didn't include this, but so many 246 00:16:26,520 --> 00:16:30,720 Speaker 1: people mentioned it, um Okay. Legend has it that Hub's 247 00:16:30,800 --> 00:16:36,280 Speaker 1: father didn't like ghosts because he had some trouble with them, 248 00:16:37,520 --> 00:16:39,840 Speaker 1: like they had caused him all kinds of mayhem, so 249 00:16:39,960 --> 00:16:42,320 Speaker 1: he was like, no goats on my farm never again. 250 00:16:43,760 --> 00:16:49,760 Speaker 1: So Ann only had cow's milk to work with. Okay, yes, 251 00:16:49,920 --> 00:16:51,960 Speaker 1: So when she was seventeen, she got the idea to 252 00:16:52,000 --> 00:16:57,080 Speaker 1: boil down the way but add in cream and so 253 00:16:57,400 --> 00:17:02,440 Speaker 1: that produced a firmer, fattier, more cheeselike product that was 254 00:17:02,520 --> 00:17:06,760 Speaker 1: very full of flavor from what I read. And this 255 00:17:06,840 --> 00:17:09,720 Speaker 1: was happening in the backdrop of the Industrial Revolution. So 256 00:17:10,160 --> 00:17:14,600 Speaker 1: there were these innovations and transportation and food technology that 257 00:17:14,680 --> 00:17:18,080 Speaker 1: had prices dropping and that also had like new products 258 00:17:18,800 --> 00:17:22,720 Speaker 1: entering markets from different places all over the world. But 259 00:17:22,920 --> 00:17:27,640 Speaker 1: Hove was determined to offer an affordable and delicious product 260 00:17:28,000 --> 00:17:30,119 Speaker 1: that could stand out in the face of all of this, 261 00:17:30,280 --> 00:17:34,400 Speaker 1: so she experimented with a combo of cow's milk and 262 00:17:34,760 --> 00:17:38,199 Speaker 1: goat's milk. And I was like, wait a minute, but 263 00:17:38,240 --> 00:17:40,480 Speaker 1: you've been telling me all this stuff about the goats. 264 00:17:41,480 --> 00:17:44,439 Speaker 1: Our dad didn't have any goats. But apparently this was 265 00:17:44,480 --> 00:17:48,320 Speaker 1: after she married a man who loved goats. Oh okay, yes, 266 00:17:48,640 --> 00:17:52,680 Speaker 1: So then the goat milk got added back in until 267 00:17:52,840 --> 00:17:55,840 Speaker 1: she had a cheese that turned a profit and really 268 00:17:55,840 --> 00:18:00,680 Speaker 1: caught on in the area, and other nearby farms started 269 00:18:00,880 --> 00:18:04,320 Speaker 1: making something like this and they were able to avoid 270 00:18:04,359 --> 00:18:08,879 Speaker 1: financial crises thanks to this innovation. The story goes at 271 00:18:08,920 --> 00:18:15,520 Speaker 1: least and Huf is often painted as a woman finding 272 00:18:15,560 --> 00:18:19,920 Speaker 1: success in a male dominated farming field. In nineteen thirty three, 273 00:18:20,000 --> 00:18:23,359 Speaker 1: she was awarded the King's Medal of Merit for the 274 00:18:23,359 --> 00:18:28,160 Speaker 1: contribution of this cheese to the Norwegian economy and culture. 275 00:18:29,080 --> 00:18:33,560 Speaker 1: And on top of that, that farm where historians believe 276 00:18:33,960 --> 00:18:36,000 Speaker 1: or we've now kind of like put the flag in 277 00:18:36,040 --> 00:18:39,240 Speaker 1: this is where it was first made. Her birthplace and 278 00:18:39,320 --> 00:18:43,960 Speaker 1: Hub's birthplace is now a National Historic site. Yeah, yeah, 279 00:18:44,000 --> 00:18:46,679 Speaker 1: you can go visit it. You can go tour this 280 00:18:46,800 --> 00:18:50,399 Speaker 1: site and they will serve us and waffles, yes, and 281 00:18:50,480 --> 00:18:53,320 Speaker 1: you can watch the cheese being made. From what I understand, 282 00:18:53,480 --> 00:18:57,359 Speaker 1: if anyone's been, oh my goodness, oh yeah, m please 283 00:18:57,440 --> 00:19:02,520 Speaker 1: let us know. The first commercial brunost factory opened in 284 00:19:02,640 --> 00:19:08,160 Speaker 1: nineteen o eight in Norway, and then a slight side note, 285 00:19:08,240 --> 00:19:13,560 Speaker 1: but in nineteen twenty five, a Norwegian carpenter by the 286 00:19:13,640 --> 00:19:19,640 Speaker 1: name of Thor Yorkland patented a type of handheld cheese 287 00:19:19,640 --> 00:19:23,920 Speaker 1: slicer for the express purpose of peeling off these thin 288 00:19:24,040 --> 00:19:31,200 Speaker 1: layers of brunost. It's called it's called a oustihoville. I 289 00:19:31,240 --> 00:19:36,960 Speaker 1: think I'm almost not butchering that, yes, yes, yeah, okay, 290 00:19:36,960 --> 00:19:39,000 Speaker 1: it's the type of it's a type of cheese slicer 291 00:19:39,040 --> 00:19:41,119 Speaker 1: that looks kind of like a like a pie spatula, 292 00:19:41,280 --> 00:19:43,280 Speaker 1: you know, like like the operative bit is in a 293 00:19:43,280 --> 00:19:46,960 Speaker 1: wedge shape, but it has a single long opening across 294 00:19:47,040 --> 00:19:50,440 Speaker 1: the widest bit of the wedge, with a bladed edge 295 00:19:50,480 --> 00:19:52,400 Speaker 1: on one side of the opening. So like you pull 296 00:19:52,440 --> 00:19:55,400 Speaker 1: it across the surface of the cheese and a slice 297 00:19:55,480 --> 00:20:00,000 Speaker 1: or like a wide ribbon almost will come off. Yeah. 298 00:20:00,000 --> 00:20:04,080 Speaker 1: He based this on a Carpenter's plane. And yeah, it 299 00:20:04,119 --> 00:20:07,000 Speaker 1: went into industrial production in nineteen twenty seven and apparently 300 00:20:07,040 --> 00:20:11,280 Speaker 1: over sixty million have been sold since. Wow. Yeah, okay, 301 00:20:11,960 --> 00:20:16,639 Speaker 1: I knew A knew a cheesemonger. He was like a recluse. 302 00:20:16,760 --> 00:20:21,160 Speaker 1: One might say he was hard to find, but he 303 00:20:21,600 --> 00:20:24,520 Speaker 1: that's how he cut up all of his cheese. Yeah, 304 00:20:24,560 --> 00:20:27,960 Speaker 1: it's a It is a popular tool for many cheeses 305 00:20:27,960 --> 00:20:31,080 Speaker 1: that are not just brunous. Now. It was very cool 306 00:20:32,920 --> 00:20:35,640 Speaker 1: and this came up in a lot of my research. 307 00:20:37,280 --> 00:20:42,280 Speaker 1: A trailer carrying sixty thousand pounds of brunouss caught fire 308 00:20:42,400 --> 00:20:46,280 Speaker 1: in Norway in twenty thirteen and it burned for more 309 00:20:46,320 --> 00:20:50,399 Speaker 1: than four days. Yeah, yeah, yeah, I think it was. 310 00:20:50,800 --> 00:20:54,280 Speaker 1: I think it was actively on fire for like five days, 311 00:20:55,880 --> 00:21:00,199 Speaker 1: because that's that's a lot of cheese that contains a 312 00:21:00,200 --> 00:21:04,679 Speaker 1: lot of fats and sugars um. And also like the 313 00:21:04,720 --> 00:21:07,720 Speaker 1: gases that it was releasing were like bad enough, like 314 00:21:07,800 --> 00:21:10,959 Speaker 1: toxic enough that the officials couldn't really close in on 315 00:21:11,000 --> 00:21:14,520 Speaker 1: it for a few days. And so yeah, it just 316 00:21:14,600 --> 00:21:17,000 Speaker 1: made for really good fuel as it turns out. Um 317 00:21:17,440 --> 00:21:20,760 Speaker 1: And I'm I'm entertained by this like short lived cheese 318 00:21:20,840 --> 00:21:25,280 Speaker 1: version of Centralia, like like it's just on fire forever 319 00:21:25,359 --> 00:21:31,440 Speaker 1: now sorry, um silent reference solid. Yeah. Also I loved 320 00:21:31,440 --> 00:21:34,240 Speaker 1: that almost every article quoted this. I think as a 321 00:21:34,280 --> 00:21:36,960 Speaker 1: police officer who was like, who knew cheese could burn 322 00:21:37,040 --> 00:21:52,400 Speaker 1: that much? Yeah? Yes, uh wow. In twenty twenty one, 323 00:21:53,200 --> 00:21:58,640 Speaker 1: a bunch of headlines circulated about this trend in South 324 00:21:58,760 --> 00:22:04,360 Speaker 1: Korea of using brunost as a pizza topping, which listeners 325 00:22:04,400 --> 00:22:08,920 Speaker 1: again please write in oh yeah, yeah yeah. There were 326 00:22:08,920 --> 00:22:12,080 Speaker 1: these videos circulating of people like like putting it in 327 00:22:12,200 --> 00:22:14,760 Speaker 1: one of those um like like a parmesan greater kind 328 00:22:14,760 --> 00:22:18,280 Speaker 1: of situation and just grading kind of a lot on 329 00:22:18,359 --> 00:22:22,760 Speaker 1: top of a pizza. And apparently Tina exceeded what they 330 00:22:22,960 --> 00:22:25,960 Speaker 1: had expected to export to South Korea for the whole 331 00:22:26,040 --> 00:22:29,680 Speaker 1: year by by May of twenty twenty one, and that 332 00:22:29,800 --> 00:22:32,199 Speaker 1: was like twenty eight tons. They were already over and 333 00:22:32,200 --> 00:22:34,520 Speaker 1: they were like, heck, where do we get we have 334 00:22:34,640 --> 00:22:39,159 Speaker 1: to redistribute our cheese. The power of a trend, I 335 00:22:39,240 --> 00:22:46,200 Speaker 1: tell you, yeah. Yeah. Then in twenty twenty two, okay, 336 00:22:46,200 --> 00:22:49,480 Speaker 1: so in twenty twenty two, the Norwegian Ambassador to the 337 00:22:49,560 --> 00:22:55,720 Speaker 1: United Nations began her her presidency of the UN Security council. Okay, okay, 338 00:22:56,000 --> 00:22:59,080 Speaker 1: And it's a tradition when someone new comes in to 339 00:22:59,720 --> 00:23:04,160 Speaker 1: bring a symbolic gift, and she brought um a gift 340 00:23:04,240 --> 00:23:09,160 Speaker 1: of brunostum as as a little bit of brown cheese diplomacy. 341 00:23:09,560 --> 00:23:13,640 Speaker 1: That is a direct quote Um. The gift bags did 342 00:23:13,680 --> 00:23:19,400 Speaker 1: also include one of those cheese slicers and some milk chocolate. Yeah. Oh. 343 00:23:19,440 --> 00:23:21,320 Speaker 1: I also read that there was kind of a what 344 00:23:21,480 --> 00:23:26,159 Speaker 1: I felt like was a friendly debate. Apparently in the 345 00:23:26,280 --> 00:23:32,560 Speaker 1: US some people don't think that it's cheese. Well okay, 346 00:23:32,640 --> 00:23:35,520 Speaker 1: so like so like this is going on the the 347 00:23:35,600 --> 00:23:39,000 Speaker 1: technicality that it's made from whey, not cards, and so 348 00:23:39,760 --> 00:23:43,600 Speaker 1: and so people like saying, oh, the cheese of Norway 349 00:23:43,680 --> 00:23:46,960 Speaker 1: isn't cheese. It's something made away that's like a cheese, 350 00:23:47,000 --> 00:23:49,200 Speaker 1: but it's not cheese because and I'm like, I don't 351 00:23:49,240 --> 00:23:54,920 Speaker 1: can we I mean it's yeah, I mean we've got 352 00:23:56,240 --> 00:23:59,920 Speaker 1: If I'm comfortable calling Ricotta cheese, which I am, then 353 00:24:00,240 --> 00:24:04,119 Speaker 1: I have no problem with calling Bruno's cheese. Yeah. I 354 00:24:04,160 --> 00:24:07,800 Speaker 1: think it's one of those things that just starts up, 355 00:24:09,400 --> 00:24:15,159 Speaker 1: it flares up a conversation, that's for sure. Sure, you know, 356 00:24:15,359 --> 00:24:17,240 Speaker 1: especially on the Internet where we love a good well, 357 00:24:17,280 --> 00:24:21,720 Speaker 1: actually I get it. I get it. But yeah, well, 358 00:24:23,480 --> 00:24:26,399 Speaker 1: I'm definitely I'm gonna seek it out. I want to 359 00:24:26,400 --> 00:24:29,960 Speaker 1: try it. But I do really want to hear from 360 00:24:29,960 --> 00:24:34,439 Speaker 1: your listeners about any of your experiences. Yeah, if you 361 00:24:34,480 --> 00:24:38,159 Speaker 1: do have a recipe, oh, write in, write and write in. 362 00:24:39,400 --> 00:24:42,040 Speaker 1: Please do. But that's about what we have to say 363 00:24:42,160 --> 00:24:46,119 Speaker 1: about Bruno's for now. It is. We do have some 364 00:24:46,200 --> 00:24:47,680 Speaker 1: listener mail for you, though, and we are going to 365 00:24:47,720 --> 00:24:49,240 Speaker 1: get into that as soon as we get back from 366 00:24:49,240 --> 00:25:01,360 Speaker 1: one more quick break forward from our sponsors, and we're back. 367 00:25:01,400 --> 00:25:04,199 Speaker 1: Thank you, sponsor, Yes, thank you, and we're back with 368 00:25:04,440 --> 00:25:13,879 Speaker 1: you like a skip. Ah. I'm terrible at skiing, but 369 00:25:14,000 --> 00:25:16,240 Speaker 1: I've never tried. That seems like a bad plan. I'm 370 00:25:16,280 --> 00:25:18,720 Speaker 1: bad at walking. I don't feel like skiing would improve 371 00:25:20,200 --> 00:25:25,280 Speaker 1: anything about my locomotion. The first time I skied, I 372 00:25:25,600 --> 00:25:30,880 Speaker 1: fell right off of the like and they stalled it 373 00:25:31,520 --> 00:25:35,960 Speaker 1: like twenty minutes because I get my couldn't get up, buddy, 374 00:25:36,040 --> 00:25:38,520 Speaker 1: it wasn't good. Well, it was me and three friends 375 00:25:38,520 --> 00:25:40,600 Speaker 1: and we all got her skis hooked up and then 376 00:25:41,119 --> 00:25:49,119 Speaker 1: oh no, yeah, well anyway, I feel like I have 377 00:25:49,200 --> 00:25:53,000 Speaker 1: these like random sides and these it's like any these 378 00:25:53,080 --> 00:25:59,080 Speaker 1: therapy for I mean, I think we all do. But yeah, 379 00:26:00,040 --> 00:26:03,480 Speaker 1: that's the moral of my favorite fan fiction. Oh there 380 00:26:03,480 --> 00:26:10,280 Speaker 1: you go. Well they all right? Okay, Well, Allison wrote 381 00:26:10,720 --> 00:26:13,879 Speaker 1: longtime Listener, first time writer. First off, I love the 382 00:26:13,920 --> 00:26:16,560 Speaker 1: pod and always enjoy listening to all the wonderful and 383 00:26:16,640 --> 00:26:19,199 Speaker 1: weird things you have to share about food. I am 384 00:26:19,240 --> 00:26:23,720 Speaker 1: from Wilmar, Minnesota, home of ginny O Turkey, owned by Hormel. 385 00:26:24,600 --> 00:26:27,160 Speaker 1: Ginnyo is really good about giving back to the community. 386 00:26:27,280 --> 00:26:30,359 Speaker 1: They sponsor a ton of things throughout the area. This spring, 387 00:26:30,359 --> 00:26:33,600 Speaker 1: the high school music department is heading to Hawaii for 388 00:26:33,640 --> 00:26:36,760 Speaker 1: a music tour. Word on the street is that they 389 00:26:36,840 --> 00:26:40,879 Speaker 1: really like spam in Hawaii, so the music directors reached 390 00:26:40,920 --> 00:26:42,520 Speaker 1: out to the powers that be and now we have 391 00:26:42,600 --> 00:26:48,000 Speaker 1: spam shirts to perform in Wow in Hawaii. I still 392 00:26:48,040 --> 00:26:51,240 Speaker 1: haven't visited the Spam Museum, but it's on the list. 393 00:26:51,640 --> 00:26:54,080 Speaker 1: I also loved your episode about the Joy of Cooking. 394 00:26:54,400 --> 00:26:57,160 Speaker 1: I inherited my grandmother's Joy of Cooking cookbook a few 395 00:26:57,240 --> 00:26:59,760 Speaker 1: years ago, and your episode inspired me to break it out. 396 00:27:00,160 --> 00:27:02,560 Speaker 1: I haven't cooked anything out of it yet, but it's 397 00:27:02,640 --> 00:27:04,919 Speaker 1: lovely to page through and read all the tips and 398 00:27:05,000 --> 00:27:09,480 Speaker 1: tricks Erma has to offer. Oh, it's true. I love 399 00:27:09,560 --> 00:27:13,600 Speaker 1: that about that, that these cookbooks that you kind of 400 00:27:13,600 --> 00:27:17,439 Speaker 1: just can flip through them. Yeah, not even necessarily reading 401 00:27:17,480 --> 00:27:20,760 Speaker 1: like you can read. But it's almost sort of like, oh, 402 00:27:20,840 --> 00:27:23,240 Speaker 1: let me look at this picture, let me read this section, 403 00:27:23,520 --> 00:27:28,120 Speaker 1: or I don't know. It's cool. No, absolutely, I love 404 00:27:28,200 --> 00:27:32,000 Speaker 1: I love a good cookbook reading me too, me too. 405 00:27:32,040 --> 00:27:35,520 Speaker 1: It's just fun and congrass. It sounds like a great trip. 406 00:27:35,560 --> 00:27:39,119 Speaker 1: I hope you have a wonderful time. Yeah, oh gonness, 407 00:27:39,200 --> 00:27:43,960 Speaker 1: eat everything and report back, yes, oh please do. And 408 00:27:44,119 --> 00:27:47,720 Speaker 1: the shirts allisonson pictures. The shirts are very cute. They're 409 00:27:47,800 --> 00:27:56,320 Speaker 1: very good. So good Jacob. We think Jacob wrote first 410 00:27:56,320 --> 00:27:59,000 Speaker 1: off as someone who grew up eating wild rabbit and 411 00:27:59,080 --> 00:28:02,080 Speaker 1: currently raises meat rabbits for market sales. Thank you so 412 00:28:02,160 --> 00:28:05,040 Speaker 1: much for the rabbit episode. It's always great to see 413 00:28:05,080 --> 00:28:08,720 Speaker 1: more education on diverse animal proteins beyond just chicken, beef, 414 00:28:08,800 --> 00:28:12,399 Speaker 1: and pork. Second off, there is no more ferocious creature 415 00:28:12,640 --> 00:28:15,880 Speaker 1: than the rabbit. Several valiant knights have been laid low 416 00:28:15,920 --> 00:28:19,200 Speaker 1: by these dreadful rodents. Just look at the bones. Facing 417 00:28:19,200 --> 00:28:21,359 Speaker 1: the prospect of running out of meat, to sell at 418 00:28:21,400 --> 00:28:24,480 Speaker 1: farmers markets during the early days of COVID. I needed 419 00:28:24,520 --> 00:28:28,280 Speaker 1: something to have to sell and remembered my poultry butcher 420 00:28:28,400 --> 00:28:32,320 Speaker 1: would also butcher rabbits, so bought myself two dozen young bunnies, 421 00:28:32,520 --> 00:28:34,640 Speaker 1: built a simple pen to be able to let them 422 00:28:34,680 --> 00:28:37,840 Speaker 1: graze the lawns on the farm, and a new enterprise 423 00:28:37,960 --> 00:28:41,560 Speaker 1: was born. They sold well, like really well, selling all 424 00:28:41,600 --> 00:28:44,200 Speaker 1: twenty four in two weeks. So I've been working to 425 00:28:44,240 --> 00:28:46,560 Speaker 1: grow more to try and keep up with demand, and 426 00:28:46,600 --> 00:28:50,959 Speaker 1: I still can't two years later. Rabbit typically gets two reactions, 427 00:28:51,480 --> 00:28:53,760 Speaker 1: Oh my god, I can't believe you're selling that. They're 428 00:28:53,800 --> 00:28:57,360 Speaker 1: so cute, that's terrible, or oh my god, I can't 429 00:28:57,400 --> 00:29:01,080 Speaker 1: believe you're selling that all take three. A large number 430 00:29:01,080 --> 00:29:03,160 Speaker 1: of people who buy them from me do talk about 431 00:29:03,160 --> 00:29:05,920 Speaker 1: memories of eating rabbits as they were easily hunted and 432 00:29:05,960 --> 00:29:09,400 Speaker 1: a cheap protein to keep a struggling family fed, but 433 00:29:09,560 --> 00:29:14,040 Speaker 1: still memories of family and older generations recipes. I'm excited 434 00:29:14,040 --> 00:29:17,320 Speaker 1: to see rabbit being well received and appearing in restaurants menus, 435 00:29:17,640 --> 00:29:20,480 Speaker 1: If not the cheapest meat currently, a rabbit is a 436 00:29:20,480 --> 00:29:23,360 Speaker 1: great backyard protein as well for people with such interests 437 00:29:23,440 --> 00:29:27,640 Speaker 1: as They're quiet, small, and easily butchered by one person. Though, 438 00:29:27,960 --> 00:29:31,520 Speaker 1: my worst scars are from rabbits, not pigs, cattle, sheep, 439 00:29:31,680 --> 00:29:34,680 Speaker 1: or any other animals. I raise. Their back claws can 440 00:29:34,760 --> 00:29:39,440 Speaker 1: hit very hard when they're upset. I'll also include Flopsy, 441 00:29:39,480 --> 00:29:43,800 Speaker 1: the bunny I proposed to my fiance with, and Flopsy's 442 00:29:43,920 --> 00:29:48,840 Speaker 1: very cute listeners and a great name. A great name. 443 00:29:49,120 --> 00:29:56,000 Speaker 1: Oh yeah, Ace's bunny name. Come on, this is fascinating. 444 00:29:56,120 --> 00:30:00,200 Speaker 1: I mean one, rabbits are terrifying. Yeah, I believe that 445 00:30:00,800 --> 00:30:04,680 Speaker 1: they did the most damage to Yeah. Yeah, because you're 446 00:30:04,680 --> 00:30:07,120 Speaker 1: almost not expecting it and then and then you let 447 00:30:07,160 --> 00:30:12,480 Speaker 1: your guard down and they take advantage. Yeah, yeah, rabbit, 448 00:30:12,680 --> 00:30:18,280 Speaker 1: they know you're weak. Yeah, but that is fascinating that 449 00:30:18,320 --> 00:30:26,360 Speaker 1: you had such look success selling rabbits during during the pandemic. Um. 450 00:30:27,440 --> 00:30:32,160 Speaker 1: But yeah, it sounds like you've got a whole business going. Yeah. Absolutely, 451 00:30:32,320 --> 00:30:35,080 Speaker 1: that's awesome. It is, it is, and I'm sure the 452 00:30:35,080 --> 00:30:37,840 Speaker 1: people who are in the oh god, I'm so happy 453 00:30:37,880 --> 00:30:43,160 Speaker 1: you're selling this category are very very thrilled. Yes, oh sure, yes, yes, yes, 454 00:30:43,880 --> 00:30:47,240 Speaker 1: Well thanks to you both of those listeners for writing in. 455 00:30:47,400 --> 00:30:49,000 Speaker 1: If you would like to write to us that you 456 00:30:49,080 --> 00:30:52,240 Speaker 1: can our email us hello at saborpod dot com. We 457 00:30:52,280 --> 00:30:54,760 Speaker 1: are also on social media. You can find us on Twitter, 458 00:30:54,840 --> 00:30:57,800 Speaker 1: Facebook and Instagram at saver pod and we do hope 459 00:30:57,800 --> 00:31:00,000 Speaker 1: to hear from you. Savor is production of by Heart 460 00:31:00,160 --> 00:31:02,440 Speaker 1: Radio four more podcasts from my Heart Radio. You can 461 00:31:02,520 --> 00:31:06,040 Speaker 1: visit the iHeartRadio app, Apple Podcasts, or wherever you listen 462 00:31:06,080 --> 00:31:09,320 Speaker 1: to your favorite shows. Thanks as always to our superproducers 463 00:31:09,440 --> 00:31:12,160 Speaker 1: Dylan Fagan and Andrew Howard. Thanks to you for listening, 464 00:31:12,200 --> 00:31:13,880 Speaker 1: and we hope that lots more good things are coming 465 00:31:13,960 --> 00:31:15,080 Speaker 1: your way.