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Speaker 1: Hello, and welcome to Favor production of iHeart Radio. I'm

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Speaker 1: Annie Reese and I'm Lauren Vogelbaum. And today we're talking

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Speaker 1: about muscadines, Yes, which I am very excited to learn

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Speaker 1: slash surprise to learn aren't really a thing outside of

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Speaker 1: the South or like a big thing now. They're pretty

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Speaker 1: much just in the American South. That's that's it. Wow.

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Speaker 1: I feel like it's so rare that this gets to

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Speaker 1: happen to me. Um, because my my grandparents used to

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Speaker 1: have muskadinevine. She's growing all over and yeah, you would

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Speaker 1: come outside and especially in the summer it was hot

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Speaker 1: and they'd fallen kind of rot, and it would just

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Speaker 1: smell so overwhelmingly sweet out there. Oh wow. Oh I've

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Speaker 1: never experienced that. Yeah, yeah, back in their backyard. Um,

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Speaker 1: and I've definitely had some North Georgia muscadine wine. It

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Speaker 1: is quite sweet, but it can be quite refreshing. You

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Speaker 1: don't know what you're going in, what you're getting into. Yeah,

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Speaker 1: typically very sweet. That's starting to change a little bit

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Speaker 1: these days. Um. Yeah, I had never personally seen muscadine

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Speaker 1: or a scaper dog grape until I moved to Atlanta

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Speaker 1: and saw one in a local supermarket and was like,

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Speaker 1: what the heck type of grape is that? And then

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Speaker 1: I bought them and then I was like, this is

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Speaker 1: different than most other American table grapes, and I was fascinated.

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Speaker 1: And then yeah, once I went on some like North

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Speaker 1: Georgia wine tours, um and yeah, yeah, I had many

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Speaker 1: a very heck and dessert e yes. Yeah, And I

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Speaker 1: think it's they really leaned into that for a while

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Speaker 1: because I grew up in a tourist town and it's

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Speaker 1: near a bunch of the wineries in Georgia, North Georgia. Um.

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Speaker 1: And at first that was like the thing that separated

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Speaker 1: them out, I guess was they had this sweet muscadine

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Speaker 1: wine yeah, that you would try, um, and it's like

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Speaker 1: any big tourist event would. I think it was also

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Speaker 1: very like leftover from the ninety nineties and the really

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Speaker 1: overly sweet alcohol culture of that time. UM and yeah,

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Speaker 1: I got got kind of lumped in there, but it's

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Speaker 1: it's starting to change now. But yeah, yeah, yeah. My

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Speaker 1: dad really loved sweet, sweet wines and alcohol, so we

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Speaker 1: would usually have some around. Um. I didn't know that

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Speaker 1: scuppernog was a muscadine. That was a mystery to me

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Speaker 1: for years what a scupp or knog was. I would

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Speaker 1: just see signs for it, like on the road, and

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Speaker 1: they're like, do I want to investigate? I don't know.

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Speaker 1: So even I am learning something there you go. But okay,

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Speaker 1: So for anyone who perhaps has not spent time in

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Speaker 1: the American South and is very confused about what we're

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Speaker 1: talking about, does this bring us to our question? I

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Speaker 1: suppose it does. Muscadines what are they? Well? Muscadines are

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Speaker 1: a group of largish grape varieties that have a thickish

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Speaker 1: tart skins encasing a sweet, bright, kind of floral muskie

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Speaker 1: fruit um. They're they're like little little Southern summer bombs. Yeah, yeah,

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Speaker 1: I like that. They kind of look like that too,

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Speaker 1: They do? They do? They look they're they're they're very

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Speaker 1: round grapes. They look kind of like a like a

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Speaker 1: B bomb from Super Mario. That's exactly what I was

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Speaker 1: thinking too. Grapes, of course, are the fruit that grow

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Speaker 1: on grape vines Um and muscadines botanical name Vitis rotundafolia

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Speaker 1: Muscadinia are often planted from cuttings. Because planting seeds from

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Speaker 1: a muscadine that you liked won't necessarily give you the

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Speaker 1: same type of fruit that you planted. Um. Muscadines grow

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Speaker 1: in small clusters like six to twenty four grapes tops um,

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Speaker 1: but they don't typically bunch the way that other grapes do.

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Speaker 1: They're they're more likely to be picked individually. And these

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Speaker 1: grapes can range from like normal grape size to more

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Speaker 1: like ping pong ball to golf ball territory um. And

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Speaker 1: I think more often you see that like nearing upon

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Speaker 1: ping pong ball size. Yes, I have been hitting the

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Speaker 1: head one before. Surprisingly painful, I mean, not as bad

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Speaker 1: as you might suspect, but uh yeah yeah, if they

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Speaker 1: get your right on the top of your soft kind

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Speaker 1: of kind of wear your soft spies to be Yeah, sure, sure,

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Speaker 1: but then I eat it and who wins? Then? Hey? Hey?

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Speaker 1: And what you can't say that about everything the hits

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Speaker 1: in the head um. These grapes are green when they're immature,

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Speaker 1: and when ripe can range in skin color from golden bronze,

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Speaker 1: and these are often referred to as Scuppernog's um to

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Speaker 1: pink to purple to black. The flesh and side, though

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Speaker 1: is always translucent, colorless, and the flesh can be crisp,

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Speaker 1: but is more often a sort of jelly like. And

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Speaker 1: Scuppernog is more properly varietal from the Scuppernog River region. Um.

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Speaker 1: But yeah, the name is kind of spread out to

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Speaker 1: generally mean golden color muscadines. M Also, I'm saying scuppernog,

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Speaker 1: but I think that that is a regional variation on it,

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Speaker 1: because there is an end towards the end of that word.

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Speaker 1: It's um. I think that it's meant to rhyme with song.

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Speaker 1: Scuppernong is the more technical pronunciation, but I've always heard

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Speaker 1: them called scuppern dog me too. It's okay. Maybe I

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Speaker 1: knew even less than I suspected, well, like to the

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Speaker 1: point that I was googling them and I and Google

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Speaker 1: was like, dude, you're spelling that wrong. It has an

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Speaker 1: N in there, and I was like, huh, And then

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Speaker 1: I noticed in the outline you also spelled it without

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Speaker 1: the N. Yes, And if Google corrected me, I did

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Speaker 1: not pay attention. I just went my merry way. Yeah,

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Speaker 1: this is a bear and staying bears kind of thing, right. Um.

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Speaker 1: At any rate, Muscadines are yes grown pretty exclusively in

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Speaker 1: UH in the American South, from from Delaware over to Missouri,

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Speaker 1: down through Florida and west along the Gulf Coast to

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Speaker 1: East Texas. UM all all hot, humid subtropical areas, and

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Speaker 1: they do grow wild um like in your grandparents back

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Speaker 1: hard but um. But there are over a hundred cultivars

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Speaker 1: that have been developed. I've seen numbers up to about

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Speaker 1: a hundred and fifty different cultivars UM. And they're considered

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Speaker 1: a greener type of grape to grow here environmentally speaking,

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Speaker 1: because they are native and that's more resistant to local

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Speaker 1: pests than introduced grapes. The vines are climbing and can

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Speaker 1: be very vigorous. Um. Yes, the wild ones will like

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Speaker 1: poke out through the tree tops and cultivated muscadines are

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Speaker 1: harvested late July through late September, depending on the type,

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Speaker 1: and are popular as a fresh fruit. They are a

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Speaker 1: seeded grape and the seeds are a bit large and

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Speaker 1: pretty solid, so watch out for that. UM. Basically, if

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Speaker 1: you've never eaten a fresh muscadine before, like get it

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Speaker 1: out of your head that you're about to eat a grape,

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Speaker 1: because it's got a different texture than pretty much any

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Speaker 1: other American table grape that I've ever had. It's its

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Speaker 1: own thing. Um, both are good. Both are good. Um.

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Speaker 1: And you can eat the skin and seeds from most muscadines,

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Speaker 1: but some people spit out one or both or just

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Speaker 1: kind of like suck the pulp out from the skins. Yeah. Yeah,

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Speaker 1: it depends on what you're doing. It does. And I

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Speaker 1: will say that's that was kind of a shocker to

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Speaker 1: me as a young kid in my grandparents packyard, like, oh,

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Speaker 1: bounty a wealth of grapes and then seeds. Uh, And yeah,

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Speaker 1: the outside can be kind of tough and like it's

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Speaker 1: very tanny. Yeah, it's got um, it's it's got a

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Speaker 1: lot of bitterness to it. Yeah. Yeah, So definitely temper

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Speaker 1: your expectations. Uh. It can be a tricky fruit to consume,

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Speaker 1: but very very sweet, very sweet. Yeah yeah. Uh. They

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Speaker 1: can also be processed into juice or jams or jellies

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Speaker 1: other preserves. A muscadine butter like a like a kind

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Speaker 1: of spiced kind of like apple butter, cranberry butter. Sort

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Speaker 1: of preparation is something I've seen a lot of recipes for.

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Speaker 1: You can use them to make wine or vinegar or

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Speaker 1: dried fruit products. The wine YES do tend to be

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Speaker 1: on the dessert side of sweetness. UM tend to be

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Speaker 1: very fruity. There's a lot of aromatics in um in

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Speaker 1: these wines and notes like a banana, citrus, peel, apple,

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Speaker 1: and cranberry. They're not typically aged UM think like a

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Speaker 1: really fragrant raasling um. However, this isn't usually due to

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Speaker 1: the natural sugar content of the grape. Um that those

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Speaker 1: thick skins can write add a lot of bitterness too,

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Speaker 1: to the must to the the the pressed grape stuff UM.

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Speaker 1: So sugar has often been added during the fermentation process. UM.

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Speaker 1: But a lot of producers in the area YES are

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Speaker 1: now offering dry wines made from muscadine varietals. And like

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Speaker 1: any like any wine it's made, it's made from grapes.

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Speaker 1: The final wine depends on so many things about what

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Speaker 1: you do to those grapes, and you process them so right,

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Speaker 1: the results can be quite varied. UM. Don't don't don't

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Speaker 1: write them all off if you don't like sweet wines. UM.

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Speaker 1: And if you're ever in the Southeast area, if you

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Speaker 1: happen to go buy a winery, I don't know, try something,

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Speaker 1: just get a sample. Yeah, yeah, you're usually pretty happy

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Speaker 1: to talk to you about it and share. They would

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Speaker 1: love to. Um. Muscadines can also be be baked into

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Speaker 1: various dishes um, usually pressed to remove their seeds, but

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Speaker 1: often including the skins. Um. Yeah. Pies and cobblers are popular. Um.

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Speaker 1: They can be used in savory recipes like salads or

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Speaker 1: roasted dishes. If you have never roasted a chicken or

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Speaker 1: like say, sliced sausages with grapes, go look up a

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Speaker 1: recipe and do it right now. It is so good.

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Speaker 1: Oh I've never done this. Oh it's so good. Okay,

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Speaker 1: I need to go grocery shopping soon. I will put

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Speaker 1: it on the list. Oh yeah, Musca diner. Otherwise, go

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Speaker 1: go look that up. It's delightful. Oh okay, Um, I

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Speaker 1: do love to. I have two friends, two separate friends,

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Speaker 1: who make they call it scupper knog jam or jelly

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Speaker 1: every year for Christmas, and it feels like one of

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Speaker 1: the most like now, I know it's a Southern kind

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Speaker 1: of thing, but you know, which is sort of a

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Speaker 1: old Yeah, I love it. It's always so exciting. Um, well,

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Speaker 1: what about the nutrition by themselves? Grapes are pretty good

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Speaker 1: for you lots of vitamins and other micronutrients, plus a

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Speaker 1: good punch of fiber. Um. Though like most fruit they

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Speaker 1: are fairly sugary. Um, they will help fill you up,

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Speaker 1: but to keep you going, pair them with a protein

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Speaker 1: and some fat. And as with many grapes in particular um,

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Speaker 1: the seeds and skins of muscadines contain all sorts of

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Speaker 1: compounds that are being investigated for health benefits because of

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Speaker 1: their potential anti cancer and pro cardiovascular properties. But yes,

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Speaker 1: safer slogan. As always, we're just making hand gestures. Now

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Speaker 1: you can't. I was doing like a parentheses motion. I

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Speaker 1: was doing like a like a I think it was

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Speaker 1: like a like a like an umpire like safe gesture.

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Speaker 1: Like alright, we went two different routes. The messages UM

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Speaker 1: perhaps not clear, but it's there. We do have some

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Speaker 1: numbers for you, we do, okay, So a mature vine

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Speaker 1: of muscadine grapes can produce upwards of twenty pounds of grapes,

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Speaker 1: and healthy vineyards can produce fifteen tons per anchor ah.

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Speaker 1: And this is versus about ten pounds per vine for

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Speaker 1: other types of grapes. And I have seen numbers up

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Speaker 1: of up to a hundred pounds of muskadines pervine per

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Speaker 1: year um. However, that being said, juice production is lower

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Speaker 1: per pound than many other grapes because muscadines tend to

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Speaker 1: be about skin and seeds by weight. Ah, my grape parents,

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Speaker 1: there were a lot back there, there were a lot

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Speaker 1: of muskadines. Yeah, And like we said big, they're not small.

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Speaker 1: Most of them are not small. Yes. Sales of muskadines

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Speaker 1: in Georgia and North Carolina alone were worth about five

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Speaker 1: point two million dollars per year as of twenty nineteen,

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Speaker 1: and there are muskadine festivals yearly in both North Carolina

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Speaker 1: and Tennessee at the end of September. Food and music

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Speaker 1: and before mentioned wine. Yes. Yes, the oldest known grape

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Speaker 1: vine in the US. Muscatine grapevine is a four hundred

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Speaker 1: plus a year old grape vine living in North Carolina.

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Speaker 1: It is called the mother vine. Um. Some believe it

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Speaker 1: is in fact the mother of all muscadine grapes in

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Speaker 1: this country. And I think i've I couldn't I couldn't

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Speaker 1: quite confirm which one. I feel like there's like maybe

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Speaker 1: more than one that they are these kind of like

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Speaker 1: legendary legends about um. But I think that this is

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Speaker 1: the one where the vine covers a full half an

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Speaker 1: acre of land and has a trunk over two ft thick. Wow,

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Speaker 1: that's cool. Yeah, the one I was looking at, which

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Speaker 1: I think is like the tourist attraction in North Carolina.

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Speaker 1: It looks so gnarly and cool. Oh, it definitely looks haunted.

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Speaker 1: I love it. Yes, the haunted Muscadine mother vine. It's

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Speaker 1: got a good drink to it. Hey, after four years,

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Speaker 1: I think we're all haunted, right, that's true, Muscadine or

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Speaker 1: not throwing those bob bombs at people. Well, we do

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Speaker 1: have some history for you, we do. But first we've

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Speaker 1: got a quick break forward from our sponsor and we're back.

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Speaker 1: Thank you sponsored, Yes, thank you. So. The muscadine grape

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Speaker 1: is believed to have originated in the southeastern United States,

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Speaker 1: where it has been cultured for more than four hundred years.

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Speaker 1: Records from the eighth century CE, though, indicate that explorers

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Speaker 1: from what is now Morocco may have observed muscadine grapes

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Speaker 1: along the Gulf Coast. Muscadines have a different number of

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Speaker 1: chromosomes than most other grape species forty versus thirty eight,

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Speaker 1: which makes researchers think that they probably split genetically from

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Speaker 1: other species of grape. Pretty far back in history, indigenous

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Speaker 1: peoples in North America used muscadine grapes, often preserving and

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Speaker 1: drying them. The muskadine is often called America's first actively

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Speaker 1: cultivated grape. One of the first things Sir Walter Rawleigh

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Speaker 1: noticed after he arrived at Roanoke Island in four was

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Speaker 1: the abundance of grapes. He wrote that they were quote

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Speaker 1: of such greatness yet wild as fran Spain nor Italy

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Speaker 1: has no greater. A few years earlier, in Giovanni di

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Speaker 1: Verazzo wrote that they would make a great wine, and

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Speaker 1: Captain John Hawkins observed Spanish settlements making large quantities of

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Speaker 1: muscatine wine in fifteen sixty five. Uh. This would have

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Speaker 1: been in the St. Augustine area in northeast Florida. Many

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Speaker 1: in the southeastern US grew their own musketines and made

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Speaker 1: their own muscatine wine, and it was pretty simple to do.

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Speaker 1: The greatest for crushed, then placed in a barrel or

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Speaker 1: a similar device to firm it for about a week

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Speaker 1: or so. I read some accounts that people were burying

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Speaker 1: these barrels. Um. Sometimes it took a less time. When

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Speaker 1: it was hot outside. I'm telling you the spell of

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Speaker 1: my grandparents yard. It was hot and it was like,

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Speaker 1: now that I know that smell, it's like wine. It was, yeah, yep, yep,

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Speaker 1: that's just what it smells like. Huh uh uh um.

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Speaker 1: Then the wine was strained or not ready to serve.

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Speaker 1: Both Thomas Jefferson and George Washington through muskadines, a bronze

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Speaker 1: variant of the muskadine, discovered our first recorded anyway in

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Speaker 1: North Carolina in seventeen sixty was the first officially recognized

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Speaker 1: muskadine cultivar. It was called Scuffernog or not, we don't know,

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Speaker 1: after the area it was found in, or the big

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Speaker 1: white grape. The area, in turn got its name from

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Speaker 1: an Algonquin word for for for some of the sweet

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Speaker 1: bay trees that grow locally, um a scopa or a scoopa.

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Speaker 1: Yeah yeah, And North Carolina was one of the country's

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Speaker 1: biggest producers of muscadines and muscatine wine in the eighteen hundreds.

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Speaker 1: Despite not being entirely accurate, the name of Scuffernog did

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Speaker 1: become interchangeable with muskadines, which yes to this day. North

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Speaker 1: Carolina was America's the biggest wine producer during this time,

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Speaker 1: and muskatine wine was in Thomas Jefferson's top three favorite wines. Yeah.

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Speaker 1: He wrote to a friend about it. Um it quote

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Speaker 1: would be distinguished on the best tables in Europe for

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Speaker 1: its fine aroma and crystalline transparents. Which is kind of

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Speaker 1: shocking because he seems like the type that would always

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Speaker 1: go for the europe Pean version. He did try to

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Speaker 1: grow European grapes, he did, He didn't really work for him,

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Speaker 1: not really. Um, maybe maybe this is his way of

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Speaker 1: going like like, no, I didn't I didn't want to

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Speaker 1: make wine like that anyway? Right that one better? Yeah? Yes? Um.

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Speaker 1: Wine maker Paul Garrett Scuppernog wine out of North Carolina

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Speaker 1: one ribbons at the nineteen hundred Paris Exhibition, and in

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Speaker 1: nineteen o four he entered his Scuppernog champagne, which won

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Speaker 1: the grand prize at the Louisiana Purchase Exhibition in St.

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Speaker 1: Louis despite international competition. He went on to sell muscatine

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Speaker 1: wine kits for making at home, even during Prohibition, right,

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Speaker 1: Before and after that, muscatine wine from Garrett's winery Virginia

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Speaker 1: Dare was the most popular wine in the country, and

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Speaker 1: Garrett himself was known as the Dean of American wine growers.

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Speaker 1: Yep still available to this day, and I believe that

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Speaker 1: uh the Champagne one is advertised as the oldest sparkling

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Speaker 1: wine in the United States. As more and more Americans

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Speaker 1: were drinking muscadine wines and sweet wines, commercial producers water

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Speaker 1: their product down, lessening the quality. Um Often they were

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Speaker 1: blended with sweeter grapes, sometimes that deluded the flavor to

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Speaker 1: After World War Two, Americans got a taste for European wines,

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Speaker 1: which they viewed as more cultured and less cheap than

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Speaker 1: muscadine wine. By North Carolina's wine industry was pretty much destroyed.

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Speaker 1: It was struggling, struggling really badly. In an attempt at

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Speaker 1: to bolster the wine industry, state legislators cut down on

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Speaker 1: fees and taxes on wine, not licensing and grapes um

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Speaker 1: North Carolina growers came together it to form wineries. The

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Speaker 1: University of Georgia launched a muskedine breeding program in nineteen

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Speaker 1: o nine. The oldest muskedine breeding program in this country.

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Speaker 1: Over the years, they've released over thirty cultivars, and their

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Speaker 1: priority goal is to create heartier varieties. In nineteen sixty,

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Speaker 1: Harper Lee's novel To Kill a Mockingbird mentioned muscadines um quote.

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Speaker 1: Our tacit treaty with miss Maudie was that we could

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Speaker 1: play on her lawn, eat her scupper dogs if we

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Speaker 1: didn't jump on the arbor and explore her vast back lot.

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Speaker 1: Terms so generous. We seldom spoke to her. So careful

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Speaker 1: were we to preserve the delicate balance of our relationship.

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Speaker 1: Mm hmmm, uh huh. After some studies suggesting that muskadines

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Speaker 1: had anti inflammatory properties in the nineteen nineties, muskadins experienced

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Speaker 1: a bit of a comeback. Yeah. Yeah, in the late nineties.

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Speaker 1: Maybe there were a few papers that came out about like, hey,

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Speaker 1: these grapes, but you're probably growing already the south. Um

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Speaker 1: can get in on this neutraceuticals trend um, And indeed

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Speaker 1: they can, so you know, yeah, neutraticals. Yeah, and especially

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Speaker 1: if you're making jams or jellies or something, and and

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Speaker 1: those seeds and those skins maybe are going to waste then, yeah,

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Speaker 1: it's a it's a great way to increase the value

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Speaker 1: of a crop. Well. North Carolina named the Skeffernog their

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Speaker 1: state fruit in two thousand one, so right around that time,

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Speaker 1: UH and researchers are currently working on developing varietals of

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Speaker 1: muscadines that grow seedless and with slightly thinner skins. Um.

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Speaker 1: Right now there are a few such varietals being grown.

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Speaker 1: They're just not commercially viable yet, and they do have

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Speaker 1: really fun names. One of them is called the oh

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Speaker 1: my with an exclamation point. That's fantastic. Yeah. I was

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Speaker 1: looking through some of the virietal names and they're they're excellent.

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Speaker 1: I highly recommend looking. Yeah, oh goodness, Yeah, it's it's

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Speaker 1: any kind of plant varietal mostly is going to give

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Speaker 1: you amazing specific names. Yes, yes, And some of them

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Speaker 1: you've got stuff like that, and then you've got the

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Speaker 1: ones that are so like victory or the independence. All right, muskadine.

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Speaker 1: It does feel like a victory when I find one

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Speaker 1: and it doesn't hit me in the head. Any fruit

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Speaker 1: that doesn't hit you in the head is aces Yes,

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Speaker 1: it is a victory in my book. Um, well, that's

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Speaker 1: about we have to say on Muscadines for now it

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Speaker 1: is we do have some listener ill for you. We do,

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Speaker 1: but first we have one more quick break for work

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00:23:03,480 --> 00:23:15,000
Speaker 1: from our sponsor, and we're back. Thank you sponsors, Yes,

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Speaker 1: thank you, and we're back with listeners right in a

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Speaker 1: hoad um, Melissa wrote, I have to say all of

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Speaker 1: the discussion about geese, especially Canadian geese being jerks, has

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Speaker 1: been incredibly validating. I went to school in London, Ontario,

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Speaker 1: and Canadian geese there are truly next level. I learned

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Speaker 1: early on not to cross any lawn that they had

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Speaker 1: taken over. I've since moved to Montreal, but worked for

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Speaker 1: the Cree Nation in northern Quebec. Canadian geese are such

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Speaker 1: an integral part of their culture that there's an official

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Speaker 1: goose break for two weeks every May. Official buildings and

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Speaker 1: schools closed so that every one can go to their

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Speaker 1: camps and hunt geese. Sustainable and respectful hunting practices are

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Speaker 1: integral to this. Even though I'm mostly vegetarian, I've never

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Speaker 1: turned down offers of goose meat. Officially this is to

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Speaker 1: be respectful and grateful, but it might actually just be spite.

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Speaker 1: Delicious delicious spite. One thing that's interesting to point out.

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Speaker 1: I've never seen Canadian geese and cree towns. I have

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Speaker 1: had cree people laugh at me when I tell them

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Speaker 1: that geese are jerks and find it funny how bold

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00:24:28,400 --> 00:24:31,720
Speaker 1: the geese are In Montreal. One creek colleague sent a

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Speaker 1: photo of a goose standing right next to a lit

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Speaker 1: barbecue in a park, wandering if it had some kind

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00:24:36,320 --> 00:24:39,760
Speaker 1: of death wish. They've learned who to fear and who

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00:24:39,840 --> 00:24:42,359
Speaker 1: they can just push around or off a bike path

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00:24:42,560 --> 00:24:46,399
Speaker 1: when they refuse to move. Look what you started, Lauren.

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00:24:47,600 --> 00:24:51,320
Speaker 1: We've opened a whole can of geese and Canadian geese. Look,

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Speaker 1: I'm it's not it's geese are not my fault. I'm

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Speaker 1: only reporting the accurate truth about these hair herbal terrible animals.

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Speaker 1: I think this has been a plot of yours all

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00:25:07,119 --> 00:25:11,560
Speaker 1: turned the listener males segment into a bird's complaining about

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Speaker 1: birds and specifically geese segment. Um, And I'm enjoying it,

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Speaker 1: so I'm not mad about it. You know, it was

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Speaker 1: it was. I was. I used to be a lot

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Speaker 1: more anti bird, to be honest, Um, it was. It was.

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Speaker 1: Since super producer Andrew joined the show Who Loves Birds

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Speaker 1: um uh that I started gaining more of an appreciation

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Speaker 1: for them. Um. They they are beautiful creatures that want

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Speaker 1: to eat your eyeballs. Yeah, I respect, you know, respect.

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Speaker 1: I don't want to mess with them, that's for sure.

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Speaker 1: No dinosaurs with wings. Heck, yes, I also like eating

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00:25:58,359 --> 00:26:01,159
Speaker 1: something out of spite I have done as well. Then

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00:26:01,240 --> 00:26:06,159
Speaker 1: I'm awful for that too. Oh um. I mean goose

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00:26:06,280 --> 00:26:10,399
Speaker 1: is separate from my personal emotions about geese. Goose is delicious,

385
00:26:10,520 --> 00:26:14,480
Speaker 1: so that, yeah, we'll have to do an episode on them.

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00:26:14,480 --> 00:26:17,960
Speaker 1: I'll come around and be fond of them because of

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00:26:18,000 --> 00:26:22,600
Speaker 1: the weird science. I'm sure we're not trying to change you, Lauren,

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Speaker 1: aren't you? Aren't you? This is my goal. It's to

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Speaker 1: help you deal with your geese trauma, and then I'm

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00:26:32,640 --> 00:26:38,000
Speaker 1: going to We're gonna have a healing journey. Oh, healing

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00:26:38,119 --> 00:26:47,600
Speaker 1: goose journey. Okay, okay, all right. Alicia wrote when listening

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Speaker 1: to the Bubble Teas episode, I got so excited at

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00:26:50,600 --> 00:26:54,240
Speaker 1: the mention of be Arthur. Unfortunately I have not seen

394
00:26:54,240 --> 00:26:56,720
Speaker 1: the special in question, so I have to get on that.

395
00:26:57,280 --> 00:26:59,800
Speaker 1: My boyfriend and I have been watching everything in chronological

396
00:27:00,080 --> 00:27:03,000
Speaker 1: order due to the slew of releases of shows coming

397
00:27:03,000 --> 00:27:06,159
Speaker 1: out as talking about Star Wars Universe, bad Batch is

398
00:27:06,200 --> 00:27:09,640
Speaker 1: so good. However, be Arthur, I am a huge fan

399
00:27:09,720 --> 00:27:12,080
Speaker 1: of the Golden Girls. My roommates and I in college

400
00:27:12,160 --> 00:27:15,359
Speaker 1: all actually fit the personalities of each lady perfectly, and

401
00:27:15,440 --> 00:27:20,040
Speaker 1: mine was Dorothy B. Arthur. So I one agree that

402
00:27:20,320 --> 00:27:24,160
Speaker 1: be Arthur, y'all needs to be a shirt. Also, y'all

403
00:27:24,160 --> 00:27:26,679
Speaker 1: suggested tarot as a bubble tea flavor, so I went

404
00:27:26,720 --> 00:27:29,640
Speaker 1: to the local shop and tried it. Oh my, heck delicious.

405
00:27:30,320 --> 00:27:33,840
Speaker 1: In listening to regional food commentary about garbage plates, I

406
00:27:33,840 --> 00:27:36,239
Speaker 1: figured I would chime in with some clarification on the

407
00:27:36,240 --> 00:27:39,280
Speaker 1: components as I went to college and live in Rochester.

408
00:27:40,040 --> 00:27:42,760
Speaker 1: The garbage plate was first created at a restaurant named

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00:27:42,880 --> 00:27:46,399
Speaker 1: Nick Tajose. At the present time this is not the

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00:27:46,440 --> 00:27:49,480
Speaker 1: best place to get them. The components are as follows.

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00:27:49,760 --> 00:27:52,960
Speaker 1: A bass layer of French fries mac salad topped with

412
00:27:53,000 --> 00:27:56,959
Speaker 1: either hot dogs or cheeseburgers. This is then all topped

413
00:27:57,040 --> 00:28:00,760
Speaker 1: with Rochester hot sauce, which is in essence a spicy

414
00:28:00,800 --> 00:28:05,359
Speaker 1: meat sauce, onions and mustard. And yes, it is for

415
00:28:05,520 --> 00:28:08,800
Speaker 1: sure a food popular for the nights that alcoholic beverages

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00:28:08,880 --> 00:28:12,600
Speaker 1: are consumed. My boyfriend and I also do cocktails of

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00:28:12,600 --> 00:28:14,840
Speaker 1: the Week from an American bar book we have and

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00:28:15,040 --> 00:28:18,840
Speaker 1: June is vodka. The Moscow Mule is for sure on

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00:28:18,880 --> 00:28:21,800
Speaker 1: our list as they're so delicious. However, it is rather

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00:28:21,840 --> 00:28:25,520
Speaker 1: difficult to find good ginger beers. I find many I

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00:28:25,600 --> 00:28:30,560
Speaker 1: have encountered are way too sweet. Yes, the ginger beers

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00:28:30,640 --> 00:28:35,600
Speaker 1: key it is, oh so is m hm hm. But

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Speaker 1: hopefully you'll find a good one. Uh yeah. And if you,

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Speaker 1: if you need to, if you can find some ginger

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00:28:40,880 --> 00:28:43,600
Speaker 1: roots and just like muddle that maybe um in in

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00:28:43,640 --> 00:28:45,640
Speaker 1: the shaker in the bottom of the glass, that that

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00:28:45,720 --> 00:28:50,640
Speaker 1: might that might do you mm hmmmm um. Yes, and

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Speaker 1: I'm glad you like the tarot. It's so good always

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00:28:56,320 --> 00:29:01,720
Speaker 1: to be Arthur always. Like I said, I have the

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Speaker 1: Holiday Special and for defit flash drive so that you

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00:29:04,360 --> 00:29:08,080
Speaker 1: have to pry it from my cold dead hands. Um

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00:29:08,640 --> 00:29:10,520
Speaker 1: because it is hard to find. I don't want you

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Speaker 1: to see it, but it can't be done, is what

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Speaker 1: I'm saying. Duly noted and okay, yes, yes um. Thanks

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Speaker 1: to both of those listeners for writing um. If you

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00:29:26,160 --> 00:29:28,000
Speaker 1: would like to write to as you can our emails

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00:29:28,000 --> 00:29:31,200
Speaker 1: hello at savorpod dot com well here. Also on social media,

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00:29:31,280 --> 00:29:34,400
Speaker 1: you can find us on Twitter, Facebook, and Instagram at

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00:29:34,520 --> 00:29:36,640
Speaker 1: savor pod and we do hope to hear from you.

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00:29:37,160 --> 00:29:39,280
Speaker 1: Savor is a production of my Heart Radio. For more

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00:29:39,280 --> 00:29:41,440
Speaker 1: podcasts my Heart Radio, you can visit the I Heart

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00:29:41,520 --> 00:29:44,000
Speaker 1: Radio app, Apple Podcasts, or wherever you listen to your

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00:29:44,040 --> 00:29:47,040
Speaker 1: favorite shows. Thanks as always to our super producers Villain

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00:29:47,120 --> 00:29:50,520
Speaker 1: Pagan and bird Lover Andrew Howard. Thanks to you for listening,

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00:29:50,560 --> 00:29:52,200
Speaker 1: and we hope that lots more good things are coming

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Speaker 1: your way