1 00:00:09,280 --> 00:00:11,879 Speaker 1: Hello, and welcome to Savor production of iHeartRadio. I'm Annie 2 00:00:11,880 --> 00:00:12,320 Speaker 1: Reese and. 3 00:00:12,240 --> 00:00:14,440 Speaker 2: I'm one Bogel Bam, and today we have an episode 4 00:00:14,480 --> 00:00:16,320 Speaker 2: for you about cootiha cheese. 5 00:00:17,320 --> 00:00:21,000 Speaker 1: Yes, yes, fun with pronunciation For me, I will say. 6 00:00:22,680 --> 00:00:22,919 Speaker 2: Yes. 7 00:00:23,560 --> 00:00:26,240 Speaker 1: Was there any particular reason this was on your mind, Lauren. 8 00:00:26,880 --> 00:00:30,000 Speaker 2: I was looking for a cheese product, and I was 9 00:00:30,000 --> 00:00:35,199 Speaker 2: looking for a cheese product in the Americas, and I 10 00:00:35,360 --> 00:00:39,239 Speaker 2: was thinking about I was thinking about all of the 11 00:00:39,280 --> 00:00:42,599 Speaker 2: delicious things that we had when we were out in Vegas, 12 00:00:43,840 --> 00:00:45,879 Speaker 2: and so here we are. 13 00:00:46,040 --> 00:00:52,080 Speaker 1: Yeah, yeah, we did have some delicious things out in Vegas, 14 00:00:53,159 --> 00:00:56,840 Speaker 1: and yeah, I mean Cottia cheese is something that I 15 00:00:56,880 --> 00:00:59,319 Speaker 1: have had and have loved, but I feel like it's 16 00:00:59,320 --> 00:01:01,480 Speaker 1: been since I move to Atlanta. Again, this is something 17 00:01:02,840 --> 00:01:06,440 Speaker 1: I'm sure existed in my small town, but I didn't 18 00:01:06,480 --> 00:01:09,360 Speaker 1: really have it or know that I had had it. 19 00:01:09,800 --> 00:01:10,960 Speaker 1: Yeah at the time. 20 00:01:11,880 --> 00:01:14,720 Speaker 2: Yeah, I'm not totally sure when I was first exposed 21 00:01:14,720 --> 00:01:18,319 Speaker 2: to it, because I feel like so much Mexican American 22 00:01:18,360 --> 00:01:24,880 Speaker 2: food and Caribbean American food is only kind of recently 23 00:01:26,160 --> 00:01:31,280 Speaker 2: available in a slightly more traditional way, with more traditional 24 00:01:31,280 --> 00:01:36,160 Speaker 2: products like this previous to ten or twenty years ago. 25 00:01:36,480 --> 00:01:39,640 Speaker 2: You know, it was just like like shredded American cheese 26 00:01:39,640 --> 00:01:43,880 Speaker 2: on every taco and site, and so right, yes the 27 00:01:44,240 --> 00:01:49,480 Speaker 2: Mexican blends maybe a Monterey Jack, sure right, but yeah, yeah, 28 00:01:49,520 --> 00:01:52,040 Speaker 2: nothing more interesting than that. 29 00:01:52,280 --> 00:01:57,919 Speaker 1: So yes, well, speaking of you can see our past 30 00:01:58,160 --> 00:02:00,680 Speaker 1: cheese episodes. We have done many at this point. 31 00:02:00,880 --> 00:02:03,720 Speaker 2: We have we have also perhaps tacos. 32 00:02:03,840 --> 00:02:08,360 Speaker 1: Sure, yes, yes, definitely. I suppose that brings us to 33 00:02:08,480 --> 00:02:16,040 Speaker 1: our question, sure, Cottia cheese, what is it? 34 00:02:16,560 --> 00:02:19,560 Speaker 2: Well, Kotilla is a type of hard cheese made from 35 00:02:19,600 --> 00:02:23,080 Speaker 2: cow's milk that's crumbly and salty, with like a milky, 36 00:02:23,200 --> 00:02:26,560 Speaker 2: grassy tartness and a little bit of funk. It can 37 00:02:26,600 --> 00:02:29,560 Speaker 2: be aged for a little for a softer, fresher cheese, 38 00:02:29,680 --> 00:02:33,200 Speaker 2: or a little more for a harder, dryer cheese. Either way, 39 00:02:33,240 --> 00:02:36,800 Speaker 2: it is not a melting cheese, like it'll soften when heated, 40 00:02:36,840 --> 00:02:40,720 Speaker 2: but it's never going to go gooey, So it's actually 41 00:02:40,760 --> 00:02:45,520 Speaker 2: absolutely ideal as a finishing cheese, like any probably savory 42 00:02:45,520 --> 00:02:47,400 Speaker 2: dish that you want to add a little burst of 43 00:02:47,440 --> 00:02:51,239 Speaker 2: a bright salty savory flavor to grate or crumble a 44 00:02:51,240 --> 00:02:55,120 Speaker 2: little bit of this on top salad sandwiches, casseroles, soups 45 00:02:55,120 --> 00:02:59,280 Speaker 2: and stews, roasted and stuffed veg or meat, street food, 46 00:02:59,320 --> 00:03:03,240 Speaker 2: and other snacks. It is powerfully salty, so you're not 47 00:03:03,400 --> 00:03:06,320 Speaker 2: usually using a lot, but it really sets off other 48 00:03:06,440 --> 00:03:10,239 Speaker 2: savory and bright flavors in a dish. It's like it's 49 00:03:10,240 --> 00:03:13,960 Speaker 2: like of a finishing salt where slightly softer and chonky 50 00:03:14,040 --> 00:03:19,480 Speaker 2: and non vegan. If if you've ever had a drink 51 00:03:19,600 --> 00:03:22,280 Speaker 2: served with a salted rim, it's sort of like the 52 00:03:22,280 --> 00:03:26,639 Speaker 2: first sip of that. But a cheese it's like a 53 00:03:28,040 --> 00:03:31,120 Speaker 2: It's like when you're swimming in salt water and you 54 00:03:31,200 --> 00:03:33,680 Speaker 2: get a little mouthful of it, but the water is 55 00:03:33,720 --> 00:03:37,200 Speaker 2: just so perfectly cool and the sun is so perfectly 56 00:03:37,240 --> 00:03:40,880 Speaker 2: bright that it's just like a little seasoning on your day. 57 00:03:43,280 --> 00:03:56,280 Speaker 1: That sounds lovely the com for people, Oh thank you Okay. 58 00:03:57,120 --> 00:04:01,440 Speaker 2: Cheese is a concentration of the nutritious stuff in milk 59 00:04:02,080 --> 00:04:05,400 Speaker 2: that's then fermented, that is spoiled on purpose safely so 60 00:04:05,440 --> 00:04:10,200 Speaker 2: that it doesn't spoil accidentally and dangerously. And kotiha is 61 00:04:10,240 --> 00:04:13,400 Speaker 2: a traditionally raw milk cheese that's made without a starter 62 00:04:13,480 --> 00:04:19,040 Speaker 2: culture in local environmental conditions, meaning it depends on its 63 00:04:19,160 --> 00:04:22,880 Speaker 2: environment and production methods to become the tasty and safe 64 00:04:22,960 --> 00:04:25,479 Speaker 2: product that it is. Like, this is one of those 65 00:04:25,520 --> 00:04:29,520 Speaker 2: areas where art and science really meet. Cootilla cheese does 66 00:04:29,560 --> 00:04:33,400 Speaker 2: have a geographical indication in its native country, Mexico. We 67 00:04:33,440 --> 00:04:35,960 Speaker 2: talk about these sort of denominations of origin a lot, 68 00:04:36,440 --> 00:04:39,560 Speaker 2: especially in terms of stuff like cheese or wine. You know, 69 00:04:39,760 --> 00:04:44,640 Speaker 2: these like high value agricultural products that are cool specifically 70 00:04:44,680 --> 00:04:47,919 Speaker 2: because of their traditional production methods, but that have often 71 00:04:47,920 --> 00:04:53,760 Speaker 2: faced competition from industrially produced or counterfeit products. So there 72 00:04:53,839 --> 00:04:55,560 Speaker 2: is a set of rules by which a cheese that 73 00:04:55,839 --> 00:04:59,320 Speaker 2: earns the seal must be made, though the name isn't 74 00:04:59,360 --> 00:05:06,120 Speaker 2: generally protected internationally, so yeah, fun. Coltiha is named for 75 00:05:06,279 --> 00:05:08,160 Speaker 2: a city that came up on the edges of the 76 00:05:08,200 --> 00:05:10,960 Speaker 2: production region, which is kind of right on the border 77 00:05:11,040 --> 00:05:14,880 Speaker 2: of the states of Jalisco and Michokan. That's sort of 78 00:05:14,880 --> 00:05:18,080 Speaker 2: like west of Mexico City and south of Guadalajara. It's 79 00:05:18,120 --> 00:05:21,839 Speaker 2: a mountainous area with lots of vegetation and like temperate, 80 00:05:21,880 --> 00:05:25,280 Speaker 2: wet weather right around seventy degrees fahrenheit, like twenty one celsius. 81 00:05:25,320 --> 00:05:28,440 Speaker 2: You know, like perfect tech and weather. The cattle free 82 00:05:28,480 --> 00:05:31,520 Speaker 2: grays during the rainy late summer months July through October, 83 00:05:31,600 --> 00:05:35,920 Speaker 2: and the cheese is produced only during that season. To 84 00:05:35,960 --> 00:05:39,320 Speaker 2: do that, you take the raw milk, you filter it 85 00:05:39,400 --> 00:05:42,599 Speaker 2: and then put it in room temperature stainless steel vats, 86 00:05:42,800 --> 00:05:46,000 Speaker 2: then at enzymes that will coagulate it, that is, make 87 00:05:46,040 --> 00:05:49,440 Speaker 2: the curds, the fats and stuff separate from the way 88 00:05:49,640 --> 00:05:53,320 Speaker 2: the water and stuff you drain the way and need 89 00:05:53,360 --> 00:05:56,960 Speaker 2: the curds with raw rock salt from the coast of Kalima. 90 00:05:57,560 --> 00:06:00,920 Speaker 2: The cheese is pressed into wheels and turned for a 91 00:06:01,000 --> 00:06:03,400 Speaker 2: number of days to develop the rind, after which it's 92 00:06:03,480 --> 00:06:06,400 Speaker 2: ripened for at least three months, though it can be 93 00:06:06,440 --> 00:06:10,160 Speaker 2: allowed to age for a year or more. That ripening 94 00:06:10,240 --> 00:06:12,159 Speaker 2: length does mean that it's legal to sell in the 95 00:06:12,240 --> 00:06:15,200 Speaker 2: United States. Raw milk cheeses must be aged at least 96 00:06:15,200 --> 00:06:19,360 Speaker 2: sixty days to be sold here. When kotilla is soft, 97 00:06:19,480 --> 00:06:23,360 Speaker 2: it's a little bit like feta. When it's aged, it's 98 00:06:23,400 --> 00:06:27,360 Speaker 2: more like a pecorino romano kind of situation. A combination 99 00:06:27,520 --> 00:06:30,000 Speaker 2: of the way that the curds are treated and the 100 00:06:30,040 --> 00:06:33,880 Speaker 2: microbiome of the cheese leads to it being fine grained 101 00:06:34,080 --> 00:06:37,000 Speaker 2: and crumbly. Those microbes also give it a lot of 102 00:06:37,000 --> 00:06:40,560 Speaker 2: its flavor. The finished wheels are sort of medium sized, 103 00:06:40,560 --> 00:06:43,840 Speaker 2: about like forty centimeters across and twenty centimeters tall that's 104 00:06:43,839 --> 00:06:47,080 Speaker 2: about eight by sixteen inches, and will weigh around twenty 105 00:06:47,200 --> 00:06:51,679 Speaker 2: kilos that's forty five pounds. There are local variations within 106 00:06:51,720 --> 00:06:55,680 Speaker 2: the production area, including a version whose rind gets coated 107 00:06:55,720 --> 00:06:58,919 Speaker 2: in this paste made from dried chili's, garlic and vinegar. 108 00:07:00,560 --> 00:07:06,080 Speaker 2: Oh that sounds good. Yes, yeah, And all of that said, 109 00:07:06,440 --> 00:07:11,040 Speaker 2: there are industrial producers of cotilla style cheeses outside of 110 00:07:11,040 --> 00:07:15,680 Speaker 2: this production area, and that'll have kind of various qualities 111 00:07:15,720 --> 00:07:21,000 Speaker 2: and production processes due to being industrially produced not under regulation. 112 00:07:21,320 --> 00:07:22,840 Speaker 1: Yeah. 113 00:07:22,920 --> 00:07:26,080 Speaker 2: It is traditionally an ingredient in things like stuffed chili's, 114 00:07:26,600 --> 00:07:29,960 Speaker 2: as a topping for street food like alotes like which 115 00:07:30,000 --> 00:07:34,000 Speaker 2: is roasted corn, and stuff tacos, and on saucy dishes 116 00:07:34,120 --> 00:07:37,000 Speaker 2: like enchiladas or pasole. But you can use it in 117 00:07:37,440 --> 00:07:41,880 Speaker 2: pretty much anything, you know, add flavor to burgers or meatballs, yeah, 118 00:07:42,600 --> 00:07:45,119 Speaker 2: Sprinkle some on fresh fruit like melon for a burst 119 00:07:45,120 --> 00:07:47,360 Speaker 2: of salt, or use it in like a sweet and 120 00:07:47,400 --> 00:07:50,400 Speaker 2: savory chopped salad dressed with lemon juice and chili powder. 121 00:07:51,400 --> 00:07:56,760 Speaker 1: Oh yes, I did have stuck in my head throughout 122 00:07:56,800 --> 00:08:02,480 Speaker 1: this fish combat because it's such a good finishing cheese. 123 00:08:02,520 --> 00:08:05,360 Speaker 1: Oh yeah, I can see the cheese like grating on 124 00:08:05,400 --> 00:08:07,840 Speaker 1: top of a taco or something. Yeah, and that's the 125 00:08:07,920 --> 00:08:14,360 Speaker 1: killing blow it is. Oh, that's what's finished. So delicious. Yes, well, 126 00:08:15,040 --> 00:08:18,600 Speaker 1: speaking of what about the nutrition. 127 00:08:18,960 --> 00:08:21,880 Speaker 2: Cheese is a nutrient dense food. That is the point 128 00:08:21,880 --> 00:08:24,080 Speaker 2: of cheese. You know, it's got a good punch of protein, 129 00:08:24,640 --> 00:08:28,160 Speaker 2: some fats and micronutrients in there. Drink water, eat a vegetable. 130 00:08:29,520 --> 00:08:31,600 Speaker 2: I will say there have been a few outbreaks of 131 00:08:31,640 --> 00:08:35,480 Speaker 2: food born illnesses traced to Kutsi Has style cheeses, but 132 00:08:35,640 --> 00:08:38,840 Speaker 2: as far as I'm aware, they're all linked to industrially 133 00:08:38,880 --> 00:08:42,120 Speaker 2: produced cheeses from outside of the region, usually made in 134 00:08:42,120 --> 00:08:45,160 Speaker 2: the US, which are like aged for less than two 135 00:08:45,200 --> 00:08:48,880 Speaker 2: months and obviously do not have the same microbiome going 136 00:08:49,000 --> 00:08:50,720 Speaker 2: as those traditionally produced cheeses. 137 00:08:52,080 --> 00:08:56,320 Speaker 1: Right. Well, we do have some numbers for you. 138 00:08:58,240 --> 00:09:01,680 Speaker 2: As of two thousand and nine, about two hundred family 139 00:09:01,760 --> 00:09:05,520 Speaker 2: ranches in the region we're producing kotiha. These days, I 140 00:09:05,559 --> 00:09:10,120 Speaker 2: think it's more like ninety ranches produce about a ton 141 00:09:10,160 --> 00:09:14,319 Speaker 2: of cheese. Per year on average, using herds of around 142 00:09:14,480 --> 00:09:15,880 Speaker 2: just thirty five cows. 143 00:09:16,679 --> 00:09:16,920 Speaker 1: Yeah. 144 00:09:18,320 --> 00:09:21,679 Speaker 2: Recent research suggests that this is my favorite factor of 145 00:09:21,679 --> 00:09:25,440 Speaker 2: the episode. Recent research suggests that Kotiha cheese has one 146 00:09:25,440 --> 00:09:31,000 Speaker 2: of the most diverse microbiomes known to fermented products. It 147 00:09:31,120 --> 00:09:36,160 Speaker 2: contains three dominant genera of bacteria, but over five hundred 148 00:09:36,200 --> 00:09:41,800 Speaker 2: other genera of microorganisms, including yeasts. Again, the Kotiha region 149 00:09:41,920 --> 00:09:46,280 Speaker 2: is like relatively warm and humid, and the equipment that 150 00:09:46,320 --> 00:09:49,960 Speaker 2: it's produced on is frequently you know, like like wooden 151 00:09:50,080 --> 00:09:53,080 Speaker 2: boards and casks that have been passed down through generations. 152 00:09:53,200 --> 00:09:55,960 Speaker 2: And all of these factors allow the introduction of microbes 153 00:09:56,040 --> 00:09:58,560 Speaker 2: like these bacteria and yeasts that do so much for 154 00:09:58,600 --> 00:10:03,000 Speaker 2: the cheese. It is catching on in restaurants in the US. 155 00:10:03,120 --> 00:10:07,040 Speaker 2: It's inclusion on American menus increased by seventy seven percent 156 00:10:07,240 --> 00:10:11,320 Speaker 2: from twenty fourteen through twenty eighteen, bolstered by the popularity 157 00:10:11,360 --> 00:10:15,640 Speaker 2: of Mexican dishes like Alothus. However, as of twenty eighteen, 158 00:10:15,920 --> 00:10:23,959 Speaker 2: only fifteen percent of Americans had tried it. Wow yeah Yeah. 159 00:10:24,000 --> 00:10:28,280 Speaker 2: And twenty twenty four was the twenty fifth annual Cheese 160 00:10:28,280 --> 00:10:32,079 Speaker 2: Fair in the city of Kutilla. This happens in late 161 00:10:32,080 --> 00:10:35,560 Speaker 2: December to like celebrate and kind of like move the 162 00:10:35,600 --> 00:10:39,920 Speaker 2: batch of freshly released cheese that was started that summer. However, 163 00:10:40,000 --> 00:10:43,480 Speaker 2: my admittedly brief searching didn't turn up any particular details. 164 00:10:43,520 --> 00:10:46,360 Speaker 2: I think it's just yeah, like a bunch of a 165 00:10:46,400 --> 00:10:48,960 Speaker 2: bunch of ranchers come down and they're like, yeah. 166 00:10:48,960 --> 00:10:56,480 Speaker 1: Cheese sounds great. I know, right, I'm into it. Listeners, 167 00:10:56,520 --> 00:11:00,200 Speaker 1: if you've been oh my goodness, got a lot of no. 168 00:11:00,960 --> 00:11:04,480 Speaker 2: Yeah, the town looks beautiful, the country side looks beautiful. 169 00:11:04,720 --> 00:11:13,120 Speaker 1: I yeah, oh maybe one day, maybe one day. But 170 00:11:13,160 --> 00:11:15,960 Speaker 1: before that day, we do have some history for you. 171 00:11:16,400 --> 00:11:16,840 Speaker 1: We do. 172 00:11:16,920 --> 00:11:18,600 Speaker 2: But first we've got a quick break for a word 173 00:11:18,600 --> 00:11:29,000 Speaker 2: from our sponsors, and we're back. 174 00:11:29,040 --> 00:11:32,640 Speaker 1: Thank you sponsor, Yes, thank you, and yes see our 175 00:11:32,679 --> 00:11:38,200 Speaker 1: past episodes on cheese and yogurtot Yeah, but essentially, yes, 176 00:11:38,280 --> 00:11:43,720 Speaker 1: many cheeses happened separately and simultaneously ish and often it 177 00:11:43,800 --> 00:11:46,920 Speaker 1: sounds like by accident. Most of those stories can't be 178 00:11:46,960 --> 00:11:50,240 Speaker 1: proven at all, but no, that is the popular story 179 00:11:50,240 --> 00:11:54,640 Speaker 1: that it's told. However, Kotilla is relatively new in the 180 00:11:54,720 --> 00:11:58,840 Speaker 1: cheese world. According to many sources, the history of Kotia 181 00:11:58,920 --> 00:12:02,760 Speaker 1: cheese can be traced back to colonization and what's now Mexico, 182 00:12:03,120 --> 00:12:06,800 Speaker 1: when the Spanish introduced to European cheese making techniques to 183 00:12:07,280 --> 00:12:11,679 Speaker 1: that area along with cows, and after discovering gold and 184 00:12:11,760 --> 00:12:15,040 Speaker 1: the mountains around a site called Kotilla, they set to 185 00:12:15,120 --> 00:12:16,080 Speaker 1: work mining it. 186 00:12:16,720 --> 00:12:20,360 Speaker 2: Yeah, Kotija eventually grew into a city, but it started 187 00:12:20,400 --> 00:12:24,560 Speaker 2: as this tiny settlement in the foothills in the fifteen hundreds. 188 00:12:24,800 --> 00:12:26,600 Speaker 2: To this day, you can find a lot of colonial 189 00:12:26,720 --> 00:12:27,440 Speaker 2: architecture there. 190 00:12:28,960 --> 00:12:33,960 Speaker 1: Yes. Meanwhile, sixteenth century ranchero's made Kotilla with cow's milk 191 00:12:34,360 --> 00:12:36,320 Speaker 1: in the mountains and carried it back to the town 192 00:12:36,559 --> 00:12:40,319 Speaker 1: via mule. During the rainy season, the roads could be impassable, 193 00:12:40,360 --> 00:12:43,200 Speaker 1: which led to the discovery that the cheese got better 194 00:12:43,240 --> 00:12:47,320 Speaker 1: with age. And yes, it came to be named after 195 00:12:47,440 --> 00:12:52,600 Speaker 1: the nearby town Kotiya. Other sources, though, claim that something 196 00:12:52,720 --> 00:12:56,200 Speaker 1: very similar to Kotia was being made in Mexico in 197 00:12:56,280 --> 00:12:58,800 Speaker 1: pre Hispanic times with sheep's milk. I couldn't find too 198 00:12:58,840 --> 00:13:04,760 Speaker 1: much about that, but I think worth mentioning. Over time, 199 00:13:05,000 --> 00:13:07,800 Speaker 1: cheese production in the region evolved to match the taste 200 00:13:07,840 --> 00:13:13,640 Speaker 1: of indigenous peoples, though with European influence from these adaptations 201 00:13:13,679 --> 00:13:17,800 Speaker 1: and experimentations, a whole umbrella of Mexican cheese is emerged. 202 00:13:17,960 --> 00:13:21,360 Speaker 1: Like Queso Fresco, almost all of them were produced with 203 00:13:21,440 --> 00:13:26,720 Speaker 1: cow's milk. Then kotilla got added to a bunch of 204 00:13:26,720 --> 00:13:30,880 Speaker 1: street foods and various localized dishes over time. Given that 205 00:13:30,960 --> 00:13:33,959 Speaker 1: it softened but didn't melt, it was a perfect addition 206 00:13:34,080 --> 00:13:39,120 Speaker 1: to things like tacos, elote and tostadas. As we've discussed before, 207 00:13:39,240 --> 00:13:42,319 Speaker 1: a lot of mainstream Americanized Mexican food really started taking 208 00:13:42,320 --> 00:13:45,760 Speaker 1: off in the US in the nineteen fifties. Interestingly, though, 209 00:13:45,840 --> 00:13:50,360 Speaker 1: kotilla got added to other things too, like salad, pizza, 210 00:13:50,480 --> 00:13:52,880 Speaker 1: and pastas. As you said, Lauren, I feel like a 211 00:13:52,880 --> 00:13:56,360 Speaker 1: lot of this is more recent, but it did end 212 00:13:56,440 --> 00:14:00,440 Speaker 1: up in a lot of other things other than Americanized 213 00:14:00,800 --> 00:14:06,240 Speaker 1: Mexican food. According to Miriam Webster, the term kutilla in 214 00:14:06,280 --> 00:14:09,400 Speaker 1: context of the cheese became popular in English in nineteen 215 00:14:09,520 --> 00:14:10,480 Speaker 1: seventy five. 216 00:14:11,800 --> 00:14:14,640 Speaker 2: Skipping ahead a little bit, in nineteen ninety eight, a 217 00:14:14,920 --> 00:14:19,320 Speaker 2: group of producers and other interested parties from academic and 218 00:14:19,400 --> 00:14:24,440 Speaker 2: government institutions all got together and started a production organization 219 00:14:24,560 --> 00:14:28,280 Speaker 2: and a campaign to obtain that that denomination of origin. 220 00:14:28,920 --> 00:14:30,440 Speaker 2: It was a little bit of a process, like at 221 00:14:30,440 --> 00:14:33,520 Speaker 2: first the government said, no, it's kind of a generic term, 222 00:14:33,640 --> 00:14:38,160 Speaker 2: and y'all don't have like the quality standards evaluations in place, 223 00:14:39,400 --> 00:14:42,360 Speaker 2: and so they gave them a collective trademark instead in 224 00:14:42,360 --> 00:14:45,720 Speaker 2: two thousand and five. Part of the problem was that 225 00:14:45,760 --> 00:14:48,200 Speaker 2: some of these areas are so remote and like up 226 00:14:48,240 --> 00:14:50,400 Speaker 2: there in the mountains, that it was difficult for these 227 00:14:50,480 --> 00:14:52,280 Speaker 2: teams to communicate. 228 00:14:51,720 --> 00:14:52,240 Speaker 1: With each other. 229 00:14:53,080 --> 00:14:56,400 Speaker 2: But after a lot of really interesting research into the 230 00:14:56,600 --> 00:15:00,520 Speaker 2: historical and modern food ways surrounding this cheese, which in 231 00:15:00,560 --> 00:15:04,280 Speaker 2: itself brought attention to the traditional producers and the product, 232 00:15:04,880 --> 00:15:08,240 Speaker 2: I'm pretty sure that denomination of origin was granted in 233 00:15:08,400 --> 00:15:11,440 Speaker 2: twenty ten or like around. 234 00:15:11,160 --> 00:15:12,040 Speaker 1: About those years. 235 00:15:12,200 --> 00:15:15,480 Speaker 2: I read a few conflicting dates for kind of everything 236 00:15:15,480 --> 00:15:17,960 Speaker 2: I just said, and it's certainly a possibility that I've 237 00:15:18,000 --> 00:15:23,760 Speaker 2: lost like nuance in translation from Spanish language sources. So 238 00:15:23,840 --> 00:15:26,200 Speaker 2: at any rate, Yeah, in the States, there has been 239 00:15:27,080 --> 00:15:29,840 Speaker 2: another rise in Mexican cuisine over the past couple decades, 240 00:15:30,000 --> 00:15:34,400 Speaker 2: both with immigrants bringing and sharing their culture and with 241 00:15:34,520 --> 00:15:37,560 Speaker 2: that increased willingness of Americans to try new to them 242 00:15:37,680 --> 00:15:42,160 Speaker 2: things which we've often talked about on the show. One 243 00:15:42,240 --> 00:15:46,280 Speaker 2: of the dishes that has hit it big involves kotilla elothes. 244 00:15:46,600 --> 00:15:48,920 Speaker 2: This is a street food consisting of roasted corn on 245 00:15:48,960 --> 00:15:51,680 Speaker 2: the cob, coated and something creamy like mayo, and then 246 00:15:52,120 --> 00:15:56,160 Speaker 2: sprinkled with stuff like cootilla, chili, powdered cilantro, garlic, squeeze 247 00:15:56,160 --> 00:15:58,120 Speaker 2: a lime. It's also served in a lot of different 248 00:15:58,120 --> 00:16:01,600 Speaker 2: iterations off the cop as like a topping or filling 249 00:16:01,640 --> 00:16:04,720 Speaker 2: for other dishes like nachos or burritos, and has expanded 250 00:16:04,720 --> 00:16:07,520 Speaker 2: to be considered kind of like a flavor onto itself. 251 00:16:08,480 --> 00:16:11,480 Speaker 2: As of twenty twenty, it's inclusion on menus had increased 252 00:16:11,520 --> 00:16:15,480 Speaker 2: by one hundred and fourteen percent over the previous four years. 253 00:16:16,640 --> 00:16:20,520 Speaker 2: It was having a moment. It was I feel like 254 00:16:20,560 --> 00:16:21,720 Speaker 2: it is still having a moment. 255 00:16:22,200 --> 00:16:26,960 Speaker 1: Yes, I think so. I think a year ago. It 256 00:16:27,000 --> 00:16:29,320 Speaker 1: was on my brother's birthday last year, which is May fifth. 257 00:16:30,800 --> 00:16:33,800 Speaker 1: My mom we met up for lunch in Atlanta, my mom, 258 00:16:34,040 --> 00:16:36,800 Speaker 1: my little brother and I. She was like, have you 259 00:16:36,880 --> 00:16:42,800 Speaker 1: heard about a low tase? You're like, yes, mother, I 260 00:16:43,080 --> 00:16:49,480 Speaker 1: love this. Where did you have a lot? Just because 261 00:16:49,480 --> 00:16:51,440 Speaker 1: she's still in my small town, but my h my 262 00:16:51,560 --> 00:16:53,480 Speaker 1: small town is much bigger. Than it was when I 263 00:16:53,560 --> 00:16:56,520 Speaker 1: was growing up there. But yes, absolutely, still it was 264 00:16:56,600 --> 00:16:58,600 Speaker 1: just really cute to me that she was like, we've 265 00:16:58,640 --> 00:17:04,000 Speaker 1: got to get there, hold on news flash. Yeah yeah, 266 00:17:04,040 --> 00:17:08,320 Speaker 1: and we got. It's a delightful dish. 267 00:17:08,480 --> 00:17:12,400 Speaker 2: I yeah, and I will say that, Yeah, Katia is 268 00:17:12,640 --> 00:17:15,960 Speaker 2: really perfect on there. It's just it really brings out 269 00:17:16,040 --> 00:17:19,560 Speaker 2: right like the savory, like like just all of the 270 00:17:19,600 --> 00:17:21,439 Speaker 2: other flavors that really ties them together. And it's so 271 00:17:21,440 --> 00:17:27,399 Speaker 2: beautiful it is, despite how salty it is. I if 272 00:17:27,640 --> 00:17:29,960 Speaker 2: whenever I'm working with Kutia in my own kitchen, it's 273 00:17:29,960 --> 00:17:32,600 Speaker 2: one of the I guess this probably applies to all cheese, 274 00:17:32,640 --> 00:17:34,159 Speaker 2: Like I have a really hard time not just like 275 00:17:34,200 --> 00:17:37,399 Speaker 2: eating a handful of it. Yeah, I'm like, yeah, like 276 00:17:37,440 --> 00:17:43,840 Speaker 2: some for the sauce, some for me, Like yeah. 277 00:17:42,080 --> 00:17:45,800 Speaker 1: Let me make sure, okay, still tastes good, Still tastes good. Perfect. 278 00:17:47,040 --> 00:17:53,240 Speaker 1: Had to check and to check, yes, oh yeah. There 279 00:17:53,320 --> 00:17:55,320 Speaker 1: is a lot of cravings, a lot of cravings. 280 00:17:55,400 --> 00:17:55,600 Speaker 3: Yeah. 281 00:17:55,840 --> 00:17:57,840 Speaker 1: Oh yeah. 282 00:17:57,880 --> 00:18:00,480 Speaker 2: I'm really mad that I'm not eating like ninety different 283 00:18:00,520 --> 00:18:03,359 Speaker 2: things right now. I think I'm going to have to 284 00:18:03,520 --> 00:18:05,000 Speaker 2: rectify this in my near future. 285 00:18:05,960 --> 00:18:10,639 Speaker 1: I agree, I agree, but I think that's what we 286 00:18:10,720 --> 00:18:12,840 Speaker 1: have to say about Kotilla for now. 287 00:18:13,440 --> 00:18:15,359 Speaker 2: We do have some listener mail for you, though, and 288 00:18:15,400 --> 00:18:16,800 Speaker 2: we are going to get into that as soon as 289 00:18:16,800 --> 00:18:18,320 Speaker 2: we get back from one more quick break for a 290 00:18:18,359 --> 00:18:19,919 Speaker 2: word from our sponsors. 291 00:18:28,280 --> 00:18:31,239 Speaker 1: And we're back. Thank you, sponsor, Yes, thank you, And 292 00:18:31,280 --> 00:18:43,200 Speaker 1: we're back with school Fish. Yeah. I'm horrible at Mortal 293 00:18:43,280 --> 00:18:47,480 Speaker 1: cop Oh. Yeah, that's not my game. It's not one 294 00:18:47,520 --> 00:18:51,080 Speaker 1: of my better ones, to be honest. Yeah, I just. 295 00:18:51,119 --> 00:18:53,040 Speaker 2: I never really picked it up because well A, I 296 00:18:53,040 --> 00:19:00,680 Speaker 2: didn't have the right console and buh. I was when 297 00:19:00,720 --> 00:19:04,080 Speaker 2: the first one came out, like tiny proto feminist Lauren. 298 00:19:04,600 --> 00:19:08,919 Speaker 2: I was like nine maybe uh And I was like, 299 00:19:09,200 --> 00:19:13,480 Speaker 2: there's only one girl and her finishing move is a kiss. 300 00:19:13,680 --> 00:19:14,760 Speaker 2: I don't like this game. 301 00:19:17,840 --> 00:19:27,160 Speaker 1: I love that. Yeah. Yeah, my beef was. I mean, 302 00:19:27,800 --> 00:19:31,879 Speaker 1: I'm really good at some video games, but mostly my 303 00:19:32,040 --> 00:19:36,040 Speaker 1: little brother was better and he was really good. 304 00:19:37,080 --> 00:19:37,240 Speaker 2: Yeah. 305 00:19:37,280 --> 00:19:40,360 Speaker 1: That'll do it. That'll do it. And I don't mind losing. 306 00:19:40,440 --> 00:19:45,000 Speaker 1: But there's something about like I never had why I'm here. 307 00:19:47,320 --> 00:19:51,280 Speaker 1: It can't improve because you're just killing me immediately. You're 308 00:19:51,320 --> 00:19:53,880 Speaker 1: pressing like six combination of. 309 00:19:54,240 --> 00:19:55,080 Speaker 2: And then I'm just dead. 310 00:19:55,280 --> 00:20:05,080 Speaker 1: Yeah, and I don't know where you learned that anyway. Anyway, 311 00:20:05,720 --> 00:20:12,399 Speaker 1: our corrogue about our classic basil basil episode and Eminala episode. 312 00:20:13,160 --> 00:20:15,679 Speaker 1: Love the classic and if Annie is a sleeper agent, 313 00:20:15,760 --> 00:20:18,760 Speaker 1: I must be as well. I fit between the American 314 00:20:18,760 --> 00:20:22,080 Speaker 1: and British pronunciation too. I also tend to flip back 315 00:20:22,119 --> 00:20:28,320 Speaker 1: and forth on herbs and aluminum as well. Now I'm confused. 316 00:20:30,200 --> 00:20:34,399 Speaker 1: The fun comes when it is zucchini and corgettes or 317 00:20:34,440 --> 00:20:41,440 Speaker 1: eggplant and aubergine that will trip people up for pesto. Ever, 318 00:20:41,520 --> 00:20:44,720 Speaker 1: have it with genobse basil. That is what I really 319 00:20:44,720 --> 00:20:47,439 Speaker 1: want to try. Supposedly opens a whole different set of 320 00:20:47,440 --> 00:20:51,040 Speaker 1: flavors as well. Hopefully I can get some at some point. 321 00:20:51,560 --> 00:20:55,840 Speaker 1: Cheese episodes are always fun. Another entry, and the spu 322 00:20:56,960 --> 00:21:00,679 Speaker 1: Amon Tyler is another good cheese. There is one I 323 00:21:00,760 --> 00:21:03,240 Speaker 1: get from a deli near me that is an eighteen 324 00:21:03,359 --> 00:21:07,680 Speaker 1: month aged one has this nice sort of tang to it, 325 00:21:08,119 --> 00:21:09,960 Speaker 1: not really sharp or anything like that, but just a 326 00:21:10,040 --> 00:21:13,480 Speaker 1: nice little flavor pop to it. Emmontala is also pretty 327 00:21:13,560 --> 00:21:16,679 Speaker 1: versatile from my experience. Use it in mac and cheese. 328 00:21:16,920 --> 00:21:19,200 Speaker 1: If you like white pizza, make one with a mix 329 00:21:19,200 --> 00:21:23,200 Speaker 1: of imentaler and a good blue arc organzola. I don't 330 00:21:23,200 --> 00:21:26,919 Speaker 1: think you'll regret it. I also love the idea of 331 00:21:27,040 --> 00:21:31,399 Speaker 1: elemental cheese, and we need to bring back fond do. 332 00:21:32,320 --> 00:21:35,640 Speaker 1: We'll need to add that to the Savor Feast. Carrot 333 00:21:35,640 --> 00:21:39,280 Speaker 1: cake is interesting. I do like it, but you don't 334 00:21:39,280 --> 00:21:43,520 Speaker 1: see it often or really think about it. I don't 335 00:21:43,520 --> 00:21:45,760 Speaker 1: know if I would classify it as my favorite cake, 336 00:21:45,960 --> 00:21:48,760 Speaker 1: but it is one I do enjoy. I really can't 337 00:21:48,800 --> 00:21:52,359 Speaker 1: think what I would say is my favorite cake. Definitely 338 00:21:52,440 --> 00:21:55,080 Speaker 1: love the varied history behind it. Think I'm going to 339 00:21:55,160 --> 00:21:57,480 Speaker 1: need to look into making one this weekend. Thank you 340 00:21:57,520 --> 00:22:03,320 Speaker 1: for providing the craving interesting because we always joke and 341 00:22:03,359 --> 00:22:06,720 Speaker 1: it is true about the cravings. Several people wrote that 342 00:22:06,720 --> 00:22:08,919 Speaker 1: they were going to have to make a caricake. Oh 343 00:22:09,000 --> 00:22:10,560 Speaker 1: yeah after that episode. 344 00:22:11,119 --> 00:22:14,439 Speaker 2: Apparently the craving was particularly strong with that one. Yeah, 345 00:22:14,480 --> 00:22:20,120 Speaker 2: the craving was strong with that one. Yes, I have 346 00:22:20,320 --> 00:22:23,080 Speaker 2: gotten my hands and some of those cheese. 347 00:22:23,840 --> 00:22:26,879 Speaker 1: I haven't eaten it yet though, it's I'm waiting for 348 00:22:27,480 --> 00:22:31,320 Speaker 1: the right moment. Okay, all right, yeah, yes, but these 349 00:22:31,320 --> 00:22:33,880 Speaker 1: are good ideas. I like this because I can't eat 350 00:22:34,040 --> 00:22:38,280 Speaker 1: well I probably could, but be nice to put it 351 00:22:38,320 --> 00:22:40,000 Speaker 1: in other things other than just eating it. 352 00:22:40,280 --> 00:22:42,760 Speaker 2: Not just eating it straight. Yeah yeah, the whole thing 353 00:22:42,880 --> 00:22:47,439 Speaker 2: as a table cheese. Yeah yeah, yeah, And I do 354 00:22:47,560 --> 00:22:50,320 Speaker 2: I do love these how right, Like like little britishisms 355 00:22:50,359 --> 00:22:53,199 Speaker 2: will kind of creep into I mean, I blame it 356 00:22:53,240 --> 00:22:56,000 Speaker 2: on like having watched too much Doctor Who and other 357 00:22:56,119 --> 00:22:58,320 Speaker 2: you know, British television over the years. Like you know, 358 00:22:58,359 --> 00:23:01,200 Speaker 2: occasionally it takes me out actual effort to remember the 359 00:23:01,280 --> 00:23:04,119 Speaker 2: term parking lot if if you just if I'm just 360 00:23:04,160 --> 00:23:07,119 Speaker 2: talking about it, I usually will say car park unless 361 00:23:07,160 --> 00:23:13,399 Speaker 2: I'm really thinking about not being weird, right, It's just 362 00:23:13,440 --> 00:23:16,240 Speaker 2: one of those things. And like I'll frequently say flat 363 00:23:16,280 --> 00:23:18,240 Speaker 2: instead of apartment. I don't know, I don't know why. 364 00:23:18,359 --> 00:23:20,000 Speaker 2: It's just yeah, it's in there somewhere. 365 00:23:20,040 --> 00:23:24,399 Speaker 1: Yeah. Yeah. I think a lot of the entertainment that 366 00:23:25,040 --> 00:23:26,880 Speaker 1: many of us, including you and I grew up with 367 00:23:28,240 --> 00:23:32,920 Speaker 1: was from the UK, and so some of those things 368 00:23:32,960 --> 00:23:35,960 Speaker 1: just seep in and you don't realize until you're older 369 00:23:35,960 --> 00:23:38,879 Speaker 1: and you're like, oh, I spell, which is funny for 370 00:23:38,920 --> 00:23:41,159 Speaker 1: this show, but I spell a lot of words the 371 00:23:41,160 --> 00:23:44,359 Speaker 1: British way, and my auto correct is always like no, 372 00:23:44,480 --> 00:23:47,000 Speaker 1: gray is with an A, not an E. 373 00:23:48,320 --> 00:23:52,560 Speaker 2: Really, I didn't know any of that until autocorrect existed, 374 00:23:52,680 --> 00:23:57,520 Speaker 2: So yeah, I grew up reading C. S. Lewis Man, 375 00:23:57,560 --> 00:23:58,040 Speaker 2: What do you want? 376 00:23:58,280 --> 00:24:03,560 Speaker 1: Like that? The darkest risy come on now? So much Tolkien? 377 00:24:03,640 --> 00:24:09,080 Speaker 1: What do you want from me? Yes? Here, we are 378 00:24:09,880 --> 00:24:12,359 Speaker 1: just trying to get by and not be weird. 379 00:24:13,880 --> 00:24:14,320 Speaker 2: I don't know. 380 00:24:14,359 --> 00:24:16,800 Speaker 1: We're not trying that hard. We're not driving that hard. 381 00:24:16,880 --> 00:24:24,640 Speaker 2: No, oh, all right, big Yogi wrote first off as 382 00:24:24,680 --> 00:24:28,040 Speaker 2: a truck driver who is fluent in Trucker's French and 383 00:24:28,359 --> 00:24:31,720 Speaker 2: uses that Trucker's French copiously while driving through this great 384 00:24:31,800 --> 00:24:34,600 Speaker 2: nation of bad drivers. I say that it would be 385 00:24:34,680 --> 00:24:38,480 Speaker 2: hilariously awesome to unleash Lauren's version of French on a 386 00:24:38,520 --> 00:24:42,480 Speaker 2: live show that is rated for mature, grown, and sexy audiences. 387 00:24:43,080 --> 00:24:45,920 Speaker 2: Let those four letter words fly free like a dove. 388 00:24:48,040 --> 00:24:48,440 Speaker 1: Second. 389 00:24:48,640 --> 00:24:50,760 Speaker 2: I've wanted to write in and share a story about 390 00:24:50,880 --> 00:24:53,560 Speaker 2: Espresso for a while, since I first heard the Espresso 391 00:24:53,600 --> 00:24:55,960 Speaker 2: episode you guys did, but I've been so busy that 392 00:24:56,000 --> 00:24:58,639 Speaker 2: I keep forgetting to do so. I've been working twenty 393 00:24:58,680 --> 00:25:01,199 Speaker 2: months straight, fourteen hours day without a break, so it 394 00:25:01,200 --> 00:25:03,680 Speaker 2: has been easy to have the letter slit my mind 395 00:25:04,040 --> 00:25:05,840 Speaker 2: and just made it hard to focus in order to 396 00:25:05,840 --> 00:25:09,159 Speaker 2: write anything. Mildly coherent. I apologize in advance for typos 397 00:25:09,160 --> 00:25:12,359 Speaker 2: and grammar. Somehow the Espresso episode came back into my 398 00:25:12,440 --> 00:25:14,679 Speaker 2: podcast queue. Not sure how or why, but I just 399 00:25:14,720 --> 00:25:16,840 Speaker 2: listened to it all over again and was reminded to 400 00:25:16,840 --> 00:25:21,359 Speaker 2: send this story. Figured better late than never. I have 401 00:25:21,480 --> 00:25:23,399 Speaker 2: had a little rescue dog on the truck for a 402 00:25:23,400 --> 00:25:25,720 Speaker 2: few years. Not sure what her breed is. Might be 403 00:25:25,760 --> 00:25:27,040 Speaker 2: a terrior mix, but who knows. 404 00:25:27,160 --> 00:25:27,480 Speaker 3: Uh. 405 00:25:27,520 --> 00:25:29,920 Speaker 2: We think her mom got around the neighborhood a little bit. 406 00:25:30,440 --> 00:25:33,520 Speaker 2: I just call her a twenty pound attack Gerbil terrorist. 407 00:25:34,040 --> 00:25:37,760 Speaker 2: But her government name is Jojo. Now. I love Jojo, 408 00:25:38,000 --> 00:25:40,960 Speaker 2: I really do. But that little monster can get into 409 00:25:40,960 --> 00:25:43,160 Speaker 2: some stuff, and I believe she may be some sort 410 00:25:43,200 --> 00:25:46,320 Speaker 2: of trickster spirit or some sort of chaos agent in 411 00:25:46,359 --> 00:25:51,560 Speaker 2: an almost dog body. I don't believe she's made the 412 00:25:51,560 --> 00:25:55,120 Speaker 2: size and weight requirements to be a real dog. As 413 00:25:55,160 --> 00:25:57,680 Speaker 2: a trucker, we often work long hours and spend many 414 00:25:57,760 --> 00:26:00,320 Speaker 2: nights not getting solid sleep due to the conditions where 415 00:26:00,320 --> 00:26:02,960 Speaker 2: and when we park to shut down. So coffee and 416 00:26:03,040 --> 00:26:05,320 Speaker 2: energy drinks are pretty much one of the fuels that 417 00:26:05,520 --> 00:26:09,800 Speaker 2: keep the trucking industry going. My personal socially acceptable legal 418 00:26:09,840 --> 00:26:12,600 Speaker 2: drug of choice is coffee, and I love a good espresso. 419 00:26:12,880 --> 00:26:15,040 Speaker 2: I even have a mini camp Espresso maker on the 420 00:26:15,080 --> 00:26:16,840 Speaker 2: truck so I can get my fix when I need 421 00:26:16,920 --> 00:26:20,199 Speaker 2: or want to. One day, I was super tired. It 422 00:26:20,240 --> 00:26:22,439 Speaker 2: was a cold day in Colorado, so I decided to 423 00:26:22,480 --> 00:26:25,399 Speaker 2: make a nice, fancy truck or chino that had about 424 00:26:25,440 --> 00:26:28,320 Speaker 2: four or five shots of espresso in it. Figured that 425 00:26:28,400 --> 00:26:30,640 Speaker 2: cupa Joe would jumpstart my brain a bit for the day. 426 00:26:31,480 --> 00:26:34,480 Speaker 2: During this time, I was hauling refrigerated trailers and noticed 427 00:26:34,480 --> 00:26:36,880 Speaker 2: a warning light on the trailer activated while I was driving. 428 00:26:37,119 --> 00:26:38,680 Speaker 2: I found a place to pull over to get out 429 00:26:38,680 --> 00:26:40,520 Speaker 2: and check the trailer. And while I was busy doing 430 00:26:40,560 --> 00:26:43,840 Speaker 2: my job outside in twenty degree weather, my little furball 431 00:26:44,000 --> 00:26:46,640 Speaker 2: child of the corn figured she could use a nice 432 00:26:46,640 --> 00:26:50,480 Speaker 2: warm beverage too. The hairy little goblin managed to take 433 00:26:50,480 --> 00:26:52,960 Speaker 2: the lid off of my sixty four ounce Bubba mug 434 00:26:53,200 --> 00:27:01,760 Speaker 2: and helped herself to the magical brown elixir. Within before 435 00:27:01,840 --> 00:27:05,080 Speaker 2: I made it back into the truck, Jojo, the twenty 436 00:27:05,119 --> 00:27:08,359 Speaker 2: pound attack durble terrorist, managed to lap up half of 437 00:27:08,400 --> 00:27:11,879 Speaker 2: that mug of coffee, evolving herself into a powered up 438 00:27:11,920 --> 00:27:16,359 Speaker 2: crackhead twenty pound attack durble terrorist. That little hell spawn 439 00:27:16,400 --> 00:27:19,040 Speaker 2: practically needed to be peeled off the ceiling. She was 440 00:27:19,160 --> 00:27:21,800 Speaker 2: like a mag wi that was fed after midnight, bent 441 00:27:21,920 --> 00:27:24,679 Speaker 2: on the destruction of my world. To try and let 442 00:27:24,720 --> 00:27:26,720 Speaker 2: her get some energy out, I tried to take the 443 00:27:26,760 --> 00:27:29,920 Speaker 2: Demon for a walk, and the entire time that broke 444 00:27:30,000 --> 00:27:33,679 Speaker 2: bad Puppy was incessantly doing dumb run circles around me 445 00:27:33,720 --> 00:27:36,720 Speaker 2: with her tongue hanging out with a pair of blown pupils. 446 00:27:37,800 --> 00:27:40,200 Speaker 2: For about half an hour, that little dog had as 447 00:27:40,280 --> 00:27:43,200 Speaker 2: much energy as an eighties coked up stage comedian. 448 00:27:44,040 --> 00:27:45,119 Speaker 1: I thought I was going. 449 00:27:45,080 --> 00:27:49,280 Speaker 2: To have to get a vet exorcist something. Eventually, her 450 00:27:49,400 --> 00:27:51,440 Speaker 2: little high wore off and she crashed out on the 451 00:27:51,440 --> 00:27:55,119 Speaker 2: passenger seat for several hours. I immediately stopped at a 452 00:27:55,119 --> 00:27:57,600 Speaker 2: Walmart first chance I got to purchase a new mug 453 00:27:57,800 --> 00:28:01,639 Speaker 2: with a screw down locking lid. I have added a 454 00:28:01,680 --> 00:28:03,880 Speaker 2: picture of the Demon during the event so you can 455 00:28:03,880 --> 00:28:06,960 Speaker 2: see for yourself what I was dealing with. I also 456 00:28:07,000 --> 00:28:09,000 Speaker 2: am including a picture of her when she isn't high 457 00:28:09,040 --> 00:28:12,640 Speaker 2: on caffeated beverages so you can compare and contrast. JoJo's 458 00:28:12,640 --> 00:28:15,119 Speaker 2: little buddy in the calm picture is the stray kitten 459 00:28:15,160 --> 00:28:17,320 Speaker 2: we found in the bumper of the truck during a 460 00:28:17,359 --> 00:28:20,280 Speaker 2: pre trip inspection. The kitten was named after where she 461 00:28:20,359 --> 00:28:22,080 Speaker 2: was found, so her name is Bumper. 462 00:28:23,280 --> 00:28:30,080 Speaker 1: Oh, Bumper Bumper. Oh let me say the picture. Different 463 00:28:30,160 --> 00:28:35,560 Speaker 1: suits between Jojo are striking there. I wouldn't have to 464 00:28:35,560 --> 00:28:44,600 Speaker 1: put a caption. You wouldn't know which one Jojo was. 465 00:28:44,880 --> 00:28:49,400 Speaker 2: That poor Bud was seeing through time and space and 466 00:28:49,560 --> 00:28:52,240 Speaker 2: didn't really let like like like what sites we have 467 00:28:52,320 --> 00:28:53,440 Speaker 2: to show you like. 468 00:28:53,600 --> 00:28:54,800 Speaker 1: Kind of vibe. 469 00:28:55,280 --> 00:29:02,600 Speaker 3: Yeah, yeah, I mean I'm very glad Jojo is all right, Yes, yes, 470 00:29:03,040 --> 00:29:05,840 Speaker 3: heck I'm because four to five shots of espresso is 471 00:29:05,960 --> 00:29:08,040 Speaker 3: enough to I would. 472 00:29:07,800 --> 00:29:09,600 Speaker 1: Be oh a hell spot. 473 00:29:09,760 --> 00:29:11,880 Speaker 2: Yeah I would look like that too. Yes, I would 474 00:29:11,920 --> 00:29:13,760 Speaker 2: also just be running stupid little laps. 475 00:29:13,880 --> 00:29:21,520 Speaker 1: Yeah yeah, yeah, So glad it all worked out. Excellent 476 00:29:22,160 --> 00:29:27,040 Speaker 1: descriptions in comparisons of Jojo to really paint the picture, 477 00:29:29,720 --> 00:29:34,600 Speaker 1: But yeah, it is. It was quite quite the site 478 00:29:35,680 --> 00:29:40,960 Speaker 1: to see this very excitable dog a little bit terrifying. 479 00:29:45,520 --> 00:29:50,400 Speaker 2: Yeah yeah yeah. Also we want to put in here 480 00:29:50,440 --> 00:29:53,280 Speaker 2: the big ye you sent us a recipe for chocolate 481 00:29:53,320 --> 00:29:57,480 Speaker 2: coffee no bike cheesecake if anyone wants it and he 482 00:29:57,560 --> 00:30:00,640 Speaker 2: has it on hand and can send it along. Yeah, 483 00:30:00,800 --> 00:30:04,520 Speaker 2: it sounds sounds delicious. Yeah, yeah, yes. 484 00:30:05,040 --> 00:30:07,880 Speaker 1: And we do appreciate there were a lot of pictures 485 00:30:07,880 --> 00:30:13,280 Speaker 1: throughout this email to demonstrate what the events that unfolded, 486 00:30:14,360 --> 00:30:16,680 Speaker 1: So thank you for really painting a picture and. 487 00:30:16,600 --> 00:30:23,520 Speaker 2: Telling a story. Four to five shots of espresso my goodness. 488 00:30:23,640 --> 00:30:32,400 Speaker 2: Yeah yeah hm. Well, thanks to both of those listeners 489 00:30:32,400 --> 00:30:34,160 Speaker 2: for writing in. If you would like to write to us, 490 00:30:34,160 --> 00:30:34,760 Speaker 2: that you can. 491 00:30:34,880 --> 00:30:37,240 Speaker 1: Our email is hello at savorpod dot com. 492 00:30:37,280 --> 00:30:39,400 Speaker 2: We are also on social media. You can find us 493 00:30:39,440 --> 00:30:42,520 Speaker 2: on Twitter, Facebook, and Instagram at saveer pod, and we 494 00:30:42,560 --> 00:30:45,440 Speaker 2: do hope to hear from you. Savor is production of iHeartRadio. 495 00:30:45,560 --> 00:30:47,680 Speaker 2: For more podcasts from my Heart Radio, you can visit 496 00:30:47,720 --> 00:30:50,840 Speaker 2: the iHeartRadio app, Apple Podcasts, or wherever you listen to 497 00:30:50,880 --> 00:30:53,760 Speaker 2: your favorite shows. Thanks as always to our super producers 498 00:30:53,880 --> 00:30:56,520 Speaker 2: Dylan Fagan and Andrew Howard. Thanks to you for listening, 499 00:30:56,560 --> 00:30:58,280 Speaker 2: and we hope that lots more good things are coming 500 00:30:58,320 --> 00:30:58,680 Speaker 2: your way.