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Speaker 1: Hello, and welcome to Foodstuff. I'm Any Rees and I'm

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Speaker 1: Lauren Fogelbaum, and today we're talking about Celery. Everyone clicks away, Nope, no,

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Speaker 1: stick around. It's really interesting, is It's surprisingly fascinating. The

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Speaker 1: history is great. Yeah, that's one of the reasons we're

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Speaker 1: talking about it because, as you may know, we recently

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Speaker 1: went to Asheville, North Carolina. We went to the Biltmore

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Speaker 1: House and I can't personally remember this, but people told

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Speaker 1: us afterwards that there were fancy Celery dishes in the

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Speaker 1: Builtmore House. Yeah, and we needed to know more. Yeah. Also, yeah,

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Speaker 1: I can't find any records of these fancy Celery dishes online,

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Speaker 1: any any photos or anything like that. But for the

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Speaker 1: first guests that the built More entertained in over Christmas,

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Speaker 1: celery was high on the list of supply is to

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Speaker 1: have on hand, along with a honey, black walnuts, chestnuts, eggs, fish,

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Speaker 1: and lobsters. It's an interesting assortment of things. All right. Well,

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Speaker 1: let's ask the question, then, shall we? Yes? Start as

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Speaker 1: we usually do, um salary, What is it the healthy

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Speaker 1: part of your order of wings? A vehicle for peanut

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Speaker 1: butter in the case of ants, on a log of sure,

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Speaker 1: something stuffed inside your Thanksgiving turkey, a garnish for a

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Speaker 1: bloody mary in your favorite old Bay seasoning, one of

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Speaker 1: the Holy Trinity in the French mer poix. All of

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Speaker 1: those things. Yes, also super producer Dylan's second least favorite

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Speaker 1: food get behind cucumber. We'll have to find out the third,

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Speaker 1: and that will be coming. Yeah, salary is the thing

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Speaker 1: that I use a lot. Is I've said before in

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Speaker 1: the show, I can't have I shouldn't eat like onion

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Speaker 1: or bell pepper um so a lot of the time.

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Speaker 1: When I start, if I'm cooking a dish, my my

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Speaker 1: base layer of vegetation is chopped celery and carrot to

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Speaker 1: give everything a little bit of a flavor. Yeah. Yeah,

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Speaker 1: like celery. I feel like it's a good absorber. Yeah,

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Speaker 1: and adds some water. It's nice and flavorful in a

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Speaker 1: way that I personally like. It's okay, but not I

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Speaker 1: know many people who dislike celery. Yeah, I would have

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Speaker 1: to say, uh, most people I know are not fans.

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Speaker 1: I don't like eating it raw, but I think it anyway.

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Speaker 1: Celery is an aromatic green or green yellow vegetable in

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Speaker 1: the species Apium graviolens. Different varietals of celery have been

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Speaker 1: developed for three distinct culinary parts. Uh dult say, for

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Speaker 1: the firm stocks that we often encounter here in the

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Speaker 1: United States, set a lineum for the more tender stocks

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Speaker 1: and leaves. Primarily for the leaves, this is also called

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Speaker 1: small age or confusingly wild celery, although it's not truly wild,

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Speaker 1: but it is the closest to the original wild celaries,

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Speaker 1: and to make things even easier, not true, truly wild

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Speaker 1: celaries are also sometimes called small edge. Yeah thanks humans. Yeah,

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Speaker 1: that confused me for a good minute. It's okay. The

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Speaker 1: third variety is rapasium, grown for the white root and

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Speaker 1: is also called celariac, though celariac isn't really a root.

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Speaker 1: It's actually a bulb as stem that grows half in

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Speaker 1: and half out of the ground. A lot of clarity here, yeah,

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Speaker 1: yep um. The stalks are prized for their crunch in

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Speaker 1: their fiber, the leaves for their tenderness, and the celariac

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Speaker 1: for its a starchy creaminess. Another culinary part of the

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Speaker 1: celery plant, though, is its seeds, commonly ground and used

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Speaker 1: as a spice or as the celery part of celery salt.

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Speaker 1: Oh yeah, makes sense. And all of these parts have

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Speaker 1: a like fresh herbal, green, savory, nutty sweet sort of flavor.

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Speaker 1: All can be eaten fresh and raw, but um generally

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Speaker 1: maybe aside from the seeds become kind of like melty

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Speaker 1: soft when they're cooked, the stalks and leaves can disappear

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Speaker 1: into almost nothing, and the root, as Scare quotes, root

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Speaker 1: behaves a little bit like like a parsnipper. Carrot also

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Speaker 1: wants to include this quote from the New World Encyclopedia.

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Speaker 1: Celeriac is not as popular as other root vegetables, especially

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Speaker 1: in the Western hemisphere, very possibly because of its garish

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Speaker 1: appearance before cleaning. It has been described as a vegetable octopus.

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Speaker 1: But if you've if you've never seen one, that the

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Speaker 1: true roots of this root grow down off of the

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Speaker 1: bottom half of the bulb. And and yeah, it looks

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Speaker 1: a little bit squitty. Really Yeah, Oh that's so cool,

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Speaker 1: kind of kind of cuthului. Yeah, there's a fun there,

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Speaker 1: and I'm going to come up with it later. Excellent.

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Speaker 1: The family that's Larry belongs to M. Bellafers is chalk

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Speaker 1: full of poisonous plants, including water hemlock, which is what

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Speaker 1: killed Socrates. It's also the family that gives us parsley,

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Speaker 1: human parsnip, and coriander so net positive net positive celery

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Speaker 1: or celeries wild ancestors anyway. Um is native to the Mediterranean,

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Speaker 1: but nowadays it's grown in um North America and temperate Europe.

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Speaker 1: Small edge is grown in the Mediterranean and Asia, and

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Speaker 1: you can find wild types all over from Algeria to

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Speaker 1: New Zealand to India and in the US, California is

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Speaker 1: the biggest producer. And I read a lot about seasonality

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Speaker 1: when it comes to celery. It's best in the U

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Speaker 1: S and November to December, and that that's one of

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Speaker 1: the reasons it probably shows up in a lot of

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Speaker 1: holiday dishes and soups around here. Yeah, it's a cool

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Speaker 1: weather crop for sure. Yeah, but this means that the

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Speaker 1: rest of the year UM, a lot of us are

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Speaker 1: probably eating bad celery, either bad celery like subpar cellery

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Speaker 1: or cellery that has been shipped so far. Right. Yeah,

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Speaker 1: that came up all lot when I was researching this,

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Speaker 1: and it's kind of made me want to rethink my

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Speaker 1: celery consumption. Yeah yeah, kind of. Yeah. Nutrition wise, it's

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Speaker 1: pretty healthy as six calories per stock, but that's before

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Speaker 1: you loaded up with ranch or peanut butter, what have you. Um,

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Speaker 1: it's got a good amount of fiber and vitamin C,

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Speaker 1: also vitamins K and A plus A full late and potassium.

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Speaker 1: Celariac adds a bit of protein and vitamin B six

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Speaker 1: to the mix. Celery seed is probably not something you're

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Speaker 1: going to eat enough of to really make a difference

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Speaker 1: either way, but as you would expect from a seed,

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Speaker 1: it's got some fat and some protein, plus calcium and iron.

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Speaker 1: A small subset of people are allergic to celery and

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Speaker 1: um it can provoke as severe reaction as peanuts. I

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Speaker 1: haven't heard of this. Apparently it's big and um the

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Speaker 1: allergy is most common in Central Europe. Yeah. Also, celery stalks, leaves, seeds,

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Speaker 1: and root have all been investigated intensely for possible medicinal

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Speaker 1: uses because well, A, there's historical context, but B it

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Speaker 1: contains just a lot of compounds that have been earmarked

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Speaker 1: as potentially beneficial, like lots of antioxidants which can prevent

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Speaker 1: oxidative damage to your cells, which can help prevent stuff

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Speaker 1: like cardiovascular diseases and cancer. And then there's apigenin, which

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Speaker 1: has been shown to reduce inflammation and promote immune system

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Speaker 1: balance in mice. It also may stimulate the growth and

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Speaker 1: development of nerve cells in the brain, also in mice. Uh.

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Speaker 1: Celery seed extracts have been shown to help lower blood

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Speaker 1: pressure in hypertensive rats. And there's a flavonoid called lutolin

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Speaker 1: that in the lab has been shown to make cancer

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Speaker 1: cells more susceptible to chemotherapy chemicals. There's a lot going

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Speaker 1: on there, there is. But wait, there's more. What uh,

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Speaker 1: there's some human evidence. Finally we get to humans. Um

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Speaker 1: that extracts of celery may help relieve menstrual discomfort and

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Speaker 1: can work as a mosquito repellent. Oh man, I could

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Speaker 1: have used that a couple of weekends ago. I think

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Speaker 1: I got seventy plus mosquito bar Oh my goodness. I mean,

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Speaker 1: I mean bug spray also works. Is the thing? Don't

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Speaker 1: fall asleep outside kids, No, don't well, at least not

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Speaker 1: without planning to. Yeah, that's better. Yeah, And it's it's

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Speaker 1: like you'd have to like salary all around me. No,

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Speaker 1: you really have to like like like either yeah, like

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Speaker 1: like getting extract and rub it on your skin. It's

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Speaker 1: not just celery. It's not like garlic for vampires. Yes,

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Speaker 1: you would have smelled of celery. Dylan would have hated you.

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Speaker 1: Dylan could never hate It's true, it's true. He's agreeing um.

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Speaker 1: But yeah, the the jury is still way out on

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Speaker 1: all of this UM. And that goes double or even

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Speaker 1: double plus for for anything else that's Celery is used

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Speaker 1: to to treat um. If you want to incorporate more

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Speaker 1: salary into your diet, go for it, but check with

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Speaker 1: the doctor before taking it or its extracts in medicinal amounts. UM.

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Speaker 1: It can also interfere with some drugs, like those that

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Speaker 1: increase your sensitivity to sunlighten some sedatives. So yeah, just

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Speaker 1: before you take anything in medicinal doses, maybe check with

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Speaker 1: the doctor. Oh yeah, make sure you're doing it right.

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Speaker 1: You're not adicinal podcast, not at all, Nope, for more

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Speaker 1: food and pun category. If that was a category on iTunes,

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Speaker 1: that's where we would be. It would be the only one.

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Speaker 1: Well no, no, not at all, No, not at all,

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Speaker 1: but would be it would be among great companies, would

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Speaker 1: be among excellent companies. I would serve them my best salary.

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Speaker 1: Oh my gosh. The average American does eat about six

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Speaker 1: pounds of celery a year. I'm going to assume a

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Speaker 1: lot of that is cooked into other things, maybe a

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Speaker 1: side buffalo wings. I don't know side buffalo wings or

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Speaker 1: peanut butter related share. I eat a lot of ants

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Speaker 1: on logs, which is an excuse to eat more peanut butter.

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Speaker 1: But I do eat the celery. And celery juice is

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Speaker 1: apparently a really big trend right now. I did not

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Speaker 1: go down this rabbit hole. I think it's for all

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Speaker 1: those potential medicinal benefit things. I gotta say, celery juice.

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Speaker 1: I'll try it, but as an ingredient and other vegetable juice.

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Speaker 1: Still and agrees with you so hard he's out there

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Speaker 1: to shake in his head. Just noop, I'm intrigued. I'm intrigued.

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Speaker 1: But it sounds more like something i'd want to baste

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Speaker 1: a chicken in than something that I'm wanting to drink myself. Yeah,

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Speaker 1: I don't know. It is bright green. It's like brighter

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Speaker 1: green celery is, at least in pictures I saw, which

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Speaker 1: makes me a little bit suspicious anyway, And I see

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Speaker 1: you photoshop Instagram, Lauren does she sees right through you. Um,

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Speaker 1: speaking of suspicious things, Celery does have some suspicious things

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Speaker 1: in its history, which we're going to talk about. But

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Speaker 1: first we're going to take a quick break for a

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Speaker 1: word from our sponsor, and we're back. Thank you sponsored, Yes,

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Speaker 1: thank you. Celery, as you might imagine, is way old,

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Speaker 1: really old, really really old, but the evidence is really

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Speaker 1: hard to come by. Archaeologists found some celery seeds and

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Speaker 1: four thousand BC Sweden, which suggests that possibly people were

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Speaker 1: trading with it. Maybe by fifth century CE. A different

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Speaker 1: type of celery called small age was present in China.

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Speaker 1: And thank you confusus for writing things down about small age.

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Speaker 1: Very helpful. Yes, future podcasters tip our hats to you.

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Speaker 1: Ancient Egyptians gathered up celery, but more for the seeds,

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Speaker 1: which they used for seasoning, and ancient Greeks preferred it

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Speaker 1: more for medicinal purposes, but they did use it. Culinarily

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Speaker 1: that those wild celaries, that the small age types that

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Speaker 1: were around at the time were much more better than

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Speaker 1: today's celery. Oh yes, In ancient Egypt, ancient Greece, and

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Speaker 1: ancient China, celery was used as a medicine, particularly for

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Speaker 1: hangovers and afros, also to control hysteria. Yeah the bank goodness, Yes,

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Speaker 1: I'll remember that next time. The Greeks and Romans used

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Speaker 1: the leaves as part of the crowns worn by victorious athletes,

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Speaker 1: and we know that too thanks to plenty. Is it plenty?

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Speaker 1: I've forgotten it's plenty, yes ha. King Tut's tomb contained

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Speaker 1: a celery leaf reef, and celery appeared in Homer's the

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Speaker 1: Odyssey Parsley. Celery is close relative as a much more

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Speaker 1: defined history as an ancient food stuff. Um. It was

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Speaker 1: also kind of related. We used to prevent intoxication, so

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Speaker 1: I can't wait to do some research on parstly, and

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Speaker 1: because we love a good superstition around here. The ancient

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Speaker 1: Egyptians thought that under certain circumstances, salary brought you very

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Speaker 1: bad fortune. I couldn't find what those circumstances were or

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Speaker 1: what type of bad fortunate it might be, so beware,

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Speaker 1: beware vaguely. In ancient Greece, celery was viewed as holy,

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Speaker 1: a byproduct of the blood of cad Milos, and was

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Speaker 1: associated with the cult of death, in part because of

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Speaker 1: the dark leaf color, and because of that, it was

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Speaker 1: common to bury the dead with the wreath of celery.

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Speaker 1: Celsus described celery see pills that were used for pain

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Speaker 1: relief in thirty c E. And the oldest written instance

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Speaker 1: of the word celleray. The French root of the modern

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Speaker 1: word celery is from ninth century c E and a

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Speaker 1: poem espousing its medicinal value, and it sounds like quite

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Speaker 1: the poem. It's one of those plant words that is

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Speaker 1: basically always just meant celery, like pretty straightforwardly, with no

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Speaker 1: other roots root words. That is, the English words small age. Meanwhile,

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Speaker 1: comes from a combination of small um and another French

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Speaker 1: word for celery, hush, which roots from the Latin for

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Speaker 1: b and indicates that bees totally dug celery and parsley flowers.

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Speaker 1: These they're still one of my favorite. Oh yeah, we've

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Speaker 1: talked about on this show, and the time I can

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Speaker 1: talk about a b we are in. It seems as

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Speaker 1: though for a long time celery was seen as medicinal only,

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Speaker 1: not a food thing you would eat, not on purpose. Now.

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Speaker 1: An Italian text from the fourteenth century CE described celery

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Speaker 1: has quote rank course and poisonous. Celery appeared in gardens

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Speaker 1: in Italy and Northern Europe in the sixteenth century, but

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Speaker 1: it was certainly still viewed as a curative and not

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Speaker 1: a food. In sixty three, France produced the first written

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Speaker 1: record of celery as a food thing, but primarily as

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Speaker 1: a flavoring, which is what it was relegated to for

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Speaker 1: about a century. But by the mid seventeenth century French

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Speaker 1: and Italians might eat celery with a little bit of dressing,

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Speaker 1: and most likely this was a smaller, tougher, probably more

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Speaker 1: better celery. It wasn't until the late seventeenth and early

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Speaker 1: eighteenth century that gardners started to hone growing techniques to

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Speaker 1: improve upon celery. Yeah, that did cover the celeries growing

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Speaker 1: leaf stocks with soil which created these paler, less better stocks. Yes,

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Speaker 1: and this made the flavor less overpowering and better for salads.

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Speaker 1: But this also made celery more expensive, which means that yes,

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Speaker 1: this new and improved celery was a rich people food.

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Speaker 1: It was also seen as a food to beef up

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Speaker 1: other dishes, which I find interesting since it's still sort

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Speaker 1: of is seen that way, and also maybe as part

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Speaker 1: of a hang or cure, which again it is still

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Speaker 1: sort of seeing that in eighteenth century Sweden, wealthy families

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Speaker 1: stored celery in their cellars during the winter, and now

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Speaker 1: that rich folks were enjoying celery and the flavor was

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Speaker 1: less punch you in the face. It's spread pretty quickly.

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Speaker 1: By eighteen or six, there were four varieties in the

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Speaker 1: United States. Um By the late eighteen hundreds, Dutch immigrants

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Speaker 1: to Michigan, we're growing celery in the area, earning Kalamazoo

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Speaker 1: Michigan the nickname Celery City. Turns out though, some of

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Speaker 1: that strong flavor lingered, and in the nineteenth century US

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Speaker 1: and Europe it was believed you needed to bleach the

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Speaker 1: green bits to get rid of the bitterness. Yeah, but

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Speaker 1: let's go back to that rich people and sell everything.

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Speaker 1: Oh yeah, this is great. This is another reason why

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Speaker 1: it might be part of holiday meals, because it was

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Speaker 1: seen as a luxury saved for special occasions. It was

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Speaker 1: the centerpiece of the meal. And like literally, it was

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Speaker 1: served in a glass celery vase, so diners could take

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Speaker 1: in the full beauty as they ate. No self respecting

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Speaker 1: well to do Victorian household would be caught without a

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Speaker 1: celery vase. And from about the eighteen thirties to the

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Speaker 1: nineteen hundreds, celery appeared in numerous recipes, often as a standalone.

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Speaker 1: The star plain celery in quotes. Plain celery was an

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Speaker 1: item on a menu at many luxurious hotels. It was

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Speaker 1: served in the first class cabin of the Titanic. There

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Speaker 1: was also a celery dish, like a dish specifically designed

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Speaker 1: for celery to display its beauty. UM. And this was

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Speaker 1: along with your celery vase, which was it kind of

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Speaker 1: looked like a butter dish, like longer yeah for for celery. Yeah.

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Speaker 1: They people would soak the celery in chilled water before

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Speaker 1: serving to to make it as crisp as possible. Once

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Speaker 1: you put it into your celery vase, UM, and you

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Speaker 1: you just eat it plain, like dipped in salt. I

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Speaker 1: want to become a really just strange dinner party host.

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Speaker 1: We're gonna bring back the cellery. You're gonna have your pineapple, Yeah,

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Speaker 1: it's the pineapple. Gonna have my tomato plant, and it's

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Speaker 1: gonna have a sign like poisonous. I love it. But

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Speaker 1: alas the market got over saturated with celery vases, they

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Speaker 1: were like not cool anymore. Man um From the Steward's

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Speaker 1: Handbook and Guide to Party Catering, the tall cellary glasses

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Speaker 1: set upon the table formed the handiest and handsomest medium,

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Speaker 1: but having become so exceedingly common, they are discarded at

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Speaker 1: present at fashionable tables, and the celery is laid upon

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Speaker 1: very long and narrow dishes. Exceedingly common. Celary was still

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Speaker 1: popular though, and in England it became common to have

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Speaker 1: celery along with your cheese. Course. Celler was also see

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Speaker 1: and as a good palate cleanser after fish was basically

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Speaker 1: always served with palate cleansing relish trays. And this is

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Speaker 1: probably where that tradition of celery being on the side

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Speaker 1: of that fanciest of foods, buffalo wings, probably comes from.

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Speaker 1: I do like it as alongside buffalo wings. I feel

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Speaker 1: like it gives a nice maybe the palate cleansing. That's

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Speaker 1: something that's very opposite of what I'm eating right right,

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Speaker 1: and it's sort of it's sort of like a nice break, yeah,

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Speaker 1: and you dip it in the blue cheese sauce. It's

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Speaker 1: like a cool to the hot. Oh. Other than as

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Speaker 1: a palate cleanser, sort of the opposite of a palate cleanser.

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Speaker 1: I suppose it was also frequently served all gratin baked

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Speaker 1: into like celery cheese casseroles, and around this time China

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Speaker 1: started to cultivate a leafier type of celery better for soups,

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Speaker 1: now sometimes called Chinese celery, while the Europeans cultivated a

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Speaker 1: much crunchier variety, and by the early nineteen hundreds, celery

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Speaker 1: stuffed with cream cheese was served in the West as

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Speaker 1: either a salad course or a very formal dinner cheese course.

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Speaker 1: Formal dinner cheese course. Times have changed, they certainly have, yes,

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Speaker 1: by the by the middle of the twentieth century, it

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Speaker 1: was more or less I mean, it had gone through

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Speaker 1: that thing that kind of like aspects and a lot

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Speaker 1: of other things went through where it became. It went

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Speaker 1: from being very fancy to we're trying to be fancy

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Speaker 1: to have it in your lunch kids, right, Although I

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Speaker 1: have noticed semi recently, maybe more a couple of years ago,

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Speaker 1: but that um, like a pure aid salary was pretty

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Speaker 1: popular salary route specifically probably yeah, yeah, at fancy places. So,

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Speaker 1: I mean it's delicious if you know you're into that

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Speaker 1: sort of thing, yeah, and if you're not, no judgment,

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Speaker 1: no judge what you like, what you like. But that

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Speaker 1: is our crash course on salary. I don't know, you're

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Speaker 1: so working on it, that's okay, Yeah, I'll come. There's

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Speaker 1: a Casulu celery stock pun in there. The Celery Stalks

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Speaker 1: at Midnight was the name was the name of a

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Speaker 1: children's book for the nineties. In the nicular series. Yeah,

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Speaker 1: you were like a creepy celery. The vernicular series was

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Speaker 1: about this rabbit that the the cat and dog in

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Speaker 1: the house thought was a vampire rabbit. Um and oh yeah,

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Speaker 1: and it like it would like it would like suck

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Speaker 1: the life out of vegetables, not not people, just vegetables.

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Speaker 1: So the selary was in mortal danger. Yeah. Oh no,

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Speaker 1: I've got to read this friend now. Oh man, Yeah,

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Speaker 1: that makes me pretty happy. We can find you a copy. Excellent.

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Speaker 1: And that about brings us to the end of this episode.

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Speaker 1: But not quite no, because first we're going to take

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Speaker 1: one more quick break for a word from our sponsor

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Speaker 1: and we're back. Thank you, sponsor, Yes, thank you. Alright,

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Speaker 1: So this brings us to listener ma. It was a

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Speaker 1: it was a full moon oh okay. Yeah, it was

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Speaker 1: like a werewolf thing. So it wasn't appropriate for the vampire.

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Speaker 1: Oh that's okay. But it was Sami related, you know,

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Speaker 1: similar imagery. I do, I can't um. Troy wrote, it

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Speaker 1: was an interesting coincidence that you mentioned Kurlansky's book Cod

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Speaker 1: and Your Cut episode because I just finished his second book,

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Speaker 1: Salt on audiobook. After hearing all of this about cod

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Speaker 1: and how it used to be the ubiquitous white fish,

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Speaker 1: I started thinking about my hometown in Homer, Alaska, which

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Speaker 1: is known for its halibut fishing scene. People come from

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Speaker 1: all over to catch halibut that can easily be over

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Speaker 1: three hundred pounds. We also have the yearly Halibut Derby,

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Speaker 1: where hopeful fishers can purchase tickets at local businesses. If

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Speaker 1: you purchase a ticket, you can submit the weight of

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Speaker 1: your catch in hopes of being the largest of the season.

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Speaker 1: Are hunt for previously tagged fish to win cash prizes.

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Speaker 1: It's expensive to buy because of that I demand, but

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Speaker 1: in the home, vacuum packed frozen plays are often traded

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Speaker 1: around between friends and family because of their sheer size

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Speaker 1: being too much for one person. Much like with cod, beer,

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Speaker 1: battered halibut and chips is in particular very popular. That

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Speaker 1: sounds good. It does sound good. See when I first said,

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Speaker 1: halibut Derby is like halibut racing. What you ride a halibut?

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Speaker 1: And how do sit? I'm like buying my ticket right now,

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Speaker 1: this is still cool. But no, it's not racing. Oh,

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Speaker 1: it's okay, it's okay. It's still called a halibut derby.

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Speaker 1: That's yeah, that's pretty awesome. Yes, Julia wrote, among other things,

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Speaker 1: as to the Goblin Market, from a literary perspective, I

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Speaker 1: interpreted the Goblin Market to be a tavern, a place

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Speaker 1: where Victorian women weren't supposed to go. As to the affliction,

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Speaker 1: perhaps it was love or shame inspiring her sister to

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Speaker 1: go and also suffer the shame so that her and

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Speaker 1: her sister could commiserate. Also, there's a series of books

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Speaker 1: by Shannon McGuire called the October Day Series. In one

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Speaker 1: of the books, October, who is half human half Faye,

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Speaker 1: becomes addicted to goblin fruit, which, while harmful and magically

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Speaker 1: addictive to humans, is merely a sleep aid to the

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Speaker 1: full blooded fae. The book touches on human rights themes

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Speaker 1: as it talks about the dangers the substance poses to

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Speaker 1: part fay people, who are often regarded as second class

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Speaker 1: citizens with no regards to their welfare. Another common fantasy

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Speaker 1: motif is the idea of fairy food, which is magically

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Speaker 1: glamored food that when consumed by humans makes all other

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Speaker 1: foods inedible. When humans try to smuggle this out of

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Speaker 1: the magical realms of fairy, it loses its glamour and

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Speaker 1: turns into toadstools and other such noxious things. It's sometimes

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Speaker 1: used as a means to entrap humans into leaving the

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Speaker 1: real world for fairy to act as servants and slaves

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Speaker 1: to the fae. In one series, one of the heroine's

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Speaker 1: friends is tricked into eating fairy food and must cross

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Speaker 1: the boundary regularly or starved to death. The author in

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Speaker 1: this series was clearly playing off of the common scenario

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Speaker 1: of human trafficking, where people are gotten addicted to drugs

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Speaker 1: and removed from their hometowns. And I'll support so they

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Speaker 1: can be exploited because of their addictions and the shame

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Speaker 1: associated with it. Sorry that got so dark, but fairy

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Speaker 1: tales are often vehicles for exploring darker motifs in literature,

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Speaker 1: and it seemed a necessary mentioned when considering the Goblin market. Yeah,

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Speaker 1: I hadn't like put it together, but when I read this,

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Speaker 1: I was thinking that I have seen that kind of

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Speaker 1: a lot. Oh absolutely, Yuah. It shows up in the

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Speaker 1: series Jonathan Strange and Mr noral Um and also in

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Speaker 1: Neil Gaiman's stardust Um a little bit. Yeah, dealing with

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Speaker 1: with that, with those those fruits in that addiction, and

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Speaker 1: how how you deal with that and the human human

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Speaker 1: slave trade. The fair always backs in Shakespeare's times. Shakespeare

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Speaker 1: at least at least I recently went on a whole

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Speaker 1: rabbit hole about the Chronicles of Narnia that I won't

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Speaker 1: go into. But because of that, I went on a

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Speaker 1: different rabbit hole about when children's books became a thing

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Speaker 1: and when because most fairy tales did start off as

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Speaker 1: very dark and then they were sort of whitewashed a

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Speaker 1: little bit. Yeah, yeah, because I think his victorians were like,

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Speaker 1: oh yeah, and also sort of literally whitewashed. He thanks racism, yea.

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Speaker 1: But on a have your note. I am excited to

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Speaker 1: do another episode that was really fun fictional fantasies and

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Speaker 1: if I come up with a good title for it

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Speaker 1: yet and I are another reading of a fairy tale

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Speaker 1: or other fiction. Yeah, no, we don't have a good

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Speaker 1: title for it. We'll come up with pine well, well,

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Speaker 1: working on it, But in the meantime, if you have

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Speaker 1: ideas for that, say, especially in the public domain, please

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Speaker 1: send them our way. Our email is food Stuff at

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Speaker 1: house to Works dot com. We are also on social media.

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Speaker 1: You can find us on Facebook and Twitter at food

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Speaker 1: Stuff h s W stands for how Stuff Works, and

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Speaker 1: on Instagram at food Stuff. We do hope to hear

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Speaker 1: from you. You all are always so delightful. UM, thank

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Speaker 1: you as always to our super producer Dylan Fagan. Yeah,

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Speaker 1: totally it's true. We thank you, um, thanks to you

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Speaker 1: for listening and we hope that lots more good things

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Speaker 1: are coming your way