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Speaker 1: Hello, and welcome to Saber Prediction of iHeartRadio.

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Speaker 2: I'm Anniries and I'm Lauren vogel Baum, and today we

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Speaker 2: have an episode for you about chowder.

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Speaker 1: Yes, and a couple of rabbit holes about separate types

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Speaker 1: of chowder. Yeah, but probably could return to too many

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Speaker 1: of those.

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Speaker 2: I mean yeah, we could probably go really in depth

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Speaker 2: into specific ones, maybe especially in like a like a shorter, shorter,

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Speaker 2: offshoot SIPs episode or something like that side dish. Yeah,

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Speaker 2: but right, you know, like I guess, I guess it

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Speaker 2: was kind of starting to look into chowder and I

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Speaker 2: was thinking about it because it is as we have talked.

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Speaker 1: About soup season.

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Speaker 2: Yes, I mean, soup season lives in your heart forever,

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Speaker 2: but it does. But like the weather, it's been changing

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Speaker 2: and getting a little bit cooler. And so yeah, chowder,

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Speaker 2: so good.

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Speaker 1: Here we are. Oh, I love chowder. I go through

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Speaker 1: phases when I was a kid. I definitely would like

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Speaker 1: certain movies I associated with chowder for no real reason.

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Speaker 1: There's no rhyme or reason to why. But I would

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Speaker 1: be like, this is a movie. I need to have chowder, okay,

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Speaker 1: And I have a can of chowder. I've had it

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Speaker 1: for a while. I think since our Old Bay episode,

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Speaker 1: because it's an Old Bay clam chowder and I'm just waiting.

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Speaker 1: I'm just waiting for the right moment to eat it.

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Speaker 1: I'm very excited about it. I almost did it today,

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Speaker 1: but I have a lot of other stuff that's about

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Speaker 1: to go bad, so I have to eat that first. Sure. Yeah,

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Speaker 1: but I'm very excited about this prospect. Oh, I'm happy

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Speaker 1: for you. Yeah.

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Speaker 2: I don't have any immediate chowder plans, but as soon

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Speaker 2: as I get my kid and kind of more settled

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Speaker 2: here at my new place, one of my favorite things

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Speaker 2: to make is a corn chowder, like like really simmering

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Speaker 2: the corn cobs and some broth and yeah, just cooking

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Speaker 2: everything down and making it so tasty.

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Speaker 1: Yeah. Oh, it sounds outrageously good. Yeah I'm mad. Yeah,

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Speaker 1: I'm mad about it. Mad, but also invite me. Yeah, yeah,

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Speaker 1: there you go. That's a spirit. Yes, well, I guess

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Speaker 1: that brings us to our question, and I guess it

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Speaker 1: does chowder. Yea, what is it?

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Speaker 2: Well, chowder is a category of soups that can actually

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Speaker 2: go in a few different ways and incorporate like any

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Speaker 2: number of ingredients, depending and people enjoy arguing about which

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Speaker 2: is correct or correct like in scare quotes. I guess,

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Speaker 2: but I am going to say right here that all

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Speaker 2: chowder is good chowder and everything else is semantics.

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Speaker 1: Yeah, yeah, that's a pillow. There you go. That's a

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Speaker 1: pillow if I've ever heard one. All right.

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Speaker 2: Showders do tend to be like like hardy, a little

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Speaker 2: thickened with roo and or potatoes, more like a chunky

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Speaker 2: stew than a soup. Sometimes it really depends on your preferences,

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Speaker 2: but you've got three basic categories, white, red, and clear.

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Speaker 2: White chowders are creamy thanks to milk and or cream a.

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Speaker 2: Red showders incorporate tomatoes, and clear chowders use neither. Seafood

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Speaker 2: bases like clam or some kind of whitefish like cod

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Speaker 2: are pretty traditional. Many chowders incorporate preserved pork like bacon

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Speaker 2: as a flavoring, along with a few vegetables, but there

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Speaker 2: are lots of variations other fish or shellfish, chicken corn.

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Speaker 2: They're usually fairly mildly seasoned with some warm herbs like

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Speaker 2: thyme and bay leaf.

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Speaker 1: Uh.

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Speaker 2: Chowders are like adaptable thickened soups, like a like a

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Speaker 2: soup that's thinking about getting up and stretching its legs

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Speaker 2: a bit, you know, thinking about it, thinking about it,

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Speaker 2: maybe not gonna maybe it don't.

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Speaker 1: Maybe not going to do it, but thinking about it.

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Speaker 2: Yeah, they're they're like the they're like the cable net

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Speaker 2: sweaters of soups.

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Speaker 1: Yeah.

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Speaker 2: Yeah, oh so hungry, so hungry. Okay, with any chowder,

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Speaker 2: as with I guess pretty much any soup in general,

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Speaker 2: you're probably going to start by building flavor by sauteing

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Speaker 2: some aromatic vegetables in this case, definitely onion and celery,

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Speaker 2: And you're going to do that in the fat of

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Speaker 2: your choice in this case, like butter, bacon, grease, some

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Speaker 2: kind of vegetable oil, I don't know. You then add

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Speaker 2: whatever kind of broth you're using, and some seasonings, you know,

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Speaker 2: salt and pepper, herbs, maybe some white wine, maybe some spices.

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Speaker 1: Uh.

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Speaker 2: Chowders usually do have chopped potato cooking down in them

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Speaker 2: for a while, and once those are basically done, you

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Speaker 2: mash them a tiny bit for body into the broth

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Speaker 2: and then add your born delicate ingredients you're cooked protein

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Speaker 2: or you're quick cooking seafood, any dairy, any veg or

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Speaker 2: herb that you want to keep fresher and then you're done,

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Speaker 2: you know, season to taste, maybe serve with crackers or

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Speaker 2: crusty bread. But all right, that's a very general overview.

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Speaker 2: As I said, there's a bunch of different ways to

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Speaker 2: do it. People do like arguing about it. I'm going

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Speaker 2: to pose it, however, that when most people think about showder,

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Speaker 2: they're thinking about the white kind, sometimes called New England style.

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Speaker 2: These take this kind of mild base that we just

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Speaker 2: went over and add richness with milk and or cream,

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Speaker 2: maybe a light roue, which is flour and butter cooked together,

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Speaker 2: or even maybe cheese. The broth based might be clam

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Speaker 2: or fish or chicken. The sort of starring green might

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Speaker 2: be any of those things, or sweet corn preferably sliced

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Speaker 2: fresh off the cob, and preferably some of the cobs

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Speaker 2: in your broth to get that extra flavor out. Or yeah,

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Speaker 2: maybe no protein, maybe just potato. Maybe add bacon to

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Speaker 2: the potato if you want to.

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Speaker 1: I don't know.

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Speaker 2: If you put in vegetable broth, you can make it vegetarian. Meanwhile,

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Speaker 2: the red kind, sometimes called Manhattan style, is a little

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Speaker 2: sweeter like in a vegetable way, and usually spicier with

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Speaker 2: the addition of ingredients like carrots, bell peppers, garlic, red

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Speaker 2: pepper flakes, and tomato in paste or sauce or crushed form.

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Speaker 2: Your broth may still be clam or fish, or chicken

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Speaker 2: or vegetable, maybe even beef. You can incorporate those proteins

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Speaker 2: or not and focus on the vege. Some recipes do

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Speaker 2: start with a red base and then add a bit

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Speaker 2: of dairy at some point in the process to make

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Speaker 2: a creamy tomato situation. Best of both worlds, total abomination.

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Speaker 2: I can't tell you decide.

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Speaker 1: People have opinions too. They certainly too.

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Speaker 2: This is one of those I feel like every dish

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Speaker 2: we talk about like, I wind up saying something very controversial,

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Speaker 2: just in describing what it is.

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Speaker 1: Yes, yes, oh gosh, don't come at me. Don't come

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Speaker 1: at me. Okay.

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Speaker 2: Speaking of the third kind, the clear kind, sometimes called

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Speaker 2: Rhode Island style, this is almost always a clam chowder. Specifically,

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Speaker 2: it's a little bit lighter and a more directly clammy

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Speaker 2: than other chowders.

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Speaker 1: Might be finished with a little bit of lemon juice

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Speaker 1: and parsley.

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Speaker 2: But yeah, this is just scratching the surface. The chowdery surface,

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Speaker 2: because like, there are all kinds of specific regional varieties

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Speaker 2: and preferences, like do you want your shellfish to be

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Speaker 2: fresh or canned? If they're fresh, do you add them

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Speaker 2: a whole in their ells and all? Or do you

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Speaker 2: shell them first? Do you chop them? What specific clams

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Speaker 2: do you use? What kind of fish is the fish smoked?

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Speaker 2: Do you use cream or milk and rub some of both?

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Speaker 1: I don't know.

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Speaker 2: Do you use bacon or salt pork? Do you add

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Speaker 2: beans or squirrel or sausage or hot peppers? You want

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Speaker 2: to finish it with sherry or some brum you want

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Speaker 2: to serve hot sauce alongside it? How important are.

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Speaker 1: The oyster crackers to the chowder experience? You have to

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Speaker 1: tell us. You have to write in. You have to

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Speaker 1: I need to know. Laura needs to know. I need

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Speaker 1: to know. I do love a good oyster cracker. Yeah,

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Speaker 1: not all the time, but sometimes you're just feeling it

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Speaker 1: and I have it. See, I kind of like oyster

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Speaker 1: crackers all on their own. I'm sort of like, oh, yeah,

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Speaker 1: this dry, flavorless thing is great. I want to eat

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Speaker 1: more of that. But it's got that like crunch. Yeah,

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Speaker 1: that's salt. Yeah.

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Speaker 2: In general, I don't like crunchy in my soup.

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Speaker 1: But yeah, I dear sometimes I got a mix. I

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Speaker 1: like all kinds of things. You know, I prefer a

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Speaker 1: bread for dipping personally. But you know, okay, okay, well

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Speaker 1: what about the nutrition? Oh that really depends. I can't

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Speaker 1: tell you move not even going to try. Nope. Well,

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Speaker 1: we do have some numbers for you.

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Speaker 2: Yes, okay, if you think I'm overstating the number of

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Speaker 2: variations we're working with. Here, a chef by the name

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Speaker 2: of Jasper White published a cookbook of fifty chowders back

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Speaker 2: in the year two thousand.

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Speaker 1: Fifty chowders.

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Speaker 2: Yeah, yeah, uh huh yeah. Also science fact of the episode,

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Speaker 2: the cohog clams sometimes used in like locally made New

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Speaker 2: England clam chowder can live half a century or more.

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Speaker 2: Weren't I mean, you know, like if you don't eat them.

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Speaker 2: In the early two thousands, researchers found this one clam

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Speaker 2: that was five hundred and seven years old, accidentally among

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Speaker 2: a catch of like a couple hundred that they took

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Speaker 2: off the coast of Iceland and immediately froze for study. Yeah,

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Speaker 2: there were headlines that were all like, scientists accidentally kill

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Speaker 2: world's oldest animal at age five hundred and seven.

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Speaker 1: Oh, man, imagine this clam. It's like, Wow, I'm living

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Speaker 1: it out, long life.

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Speaker 2: Just doing McLam best, really just experiencing it all. And

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Speaker 2: then science, science, science happens to us. All yeah, oh dear,

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Speaker 2: oh dear. M h yeah, it's it's debateable. It was

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Speaker 2: debatably the world's oldest oldest animal. That it depends on

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Speaker 2: how you define like corals anyway. Okay, but so, uh

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Speaker 2: another number for you. I don't think that we've talked

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Speaker 2: about this book series. Correct me if I'm wrong, But okay. So,

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Speaker 2: an author by the name of Maya Corrigan writes these

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Speaker 2: cozy mysteries under the series name Five Ingredient Mysteries, and

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Speaker 2: in twenty fifteen she published one called Scam Chowder.

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Speaker 1: Yes, Yes, I'm in. I'm in one thousand percent.

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Speaker 2: Apparently the plot is all like this detective goes and

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Speaker 2: visits her grandpa and he's trying to like uncover this

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Speaker 2: scam artist who's been like working over this group of retirees.

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Speaker 2: And then the guy who he was trying to call

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Speaker 2: out winds up dead. At this dinner party where he

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Speaker 2: serves as clam chowder, and and he's and he's you know,

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Speaker 2: under suspicion of murdering the guy, and so mysteries. Yeah,

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Speaker 2: but in a cozy way, I'm sure. And there's there's

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Speaker 2: a recipe in the book. I'm sure it turns out

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Speaker 2: very well. Yeah.

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Speaker 1: Okay, so I'm sure it does. Sure it does. Yes.

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Speaker 2: Also, y'all, there are a lot of chowder festivals around

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Speaker 2: the United States. Okay, a sampling for you. There's one

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Speaker 2: in New Bedford, Massachusetts that's been running for eighteen years

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Speaker 2: as of twenty twenty three end of September every year.

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Speaker 2: One in Saratoga Springs, New York that's been going for

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Speaker 2: twenty four years every February. For their twenty fifth anniversary

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Speaker 2: next year in twenty twenty four, they'll have some eighty

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Speaker 2: chowders available for tasting and four ounce servings for.

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Speaker 1: Two dollars apiece. Okay, yeah.

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Speaker 2: One on Long Beach Island has been running for thirty

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Speaker 2: four years. That happens the first week in October. I

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Speaker 2: witnessed photos of people wearing clam hat. There's a chowderfest

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Speaker 2: in Santa Barbara benefiting the local Legal Aid Foundation. Apparently,

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Speaker 2: apparently there's one that's been running for over a hundred

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Speaker 2: years in Illinois, the Bone Gap Chowder, and they get

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Speaker 2: like they get like twenty kettles a cook in and

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Speaker 2: apparently this, this South Illinois type of chowder is very distinct.

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Speaker 2: And I'm not and I'm not sure. I'm not sure

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Speaker 2: about the rest of it. But the photos, the photos

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Speaker 2: of like the lines of chowder cauldrons and like the

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Speaker 2: giant stirrers and like the the fires being stoked are

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Speaker 2: really spectacular. So if this is something that you're familiar with,

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Speaker 2: oh my goodness, right, and let us know.

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Speaker 1: Oh yeah, if you been to any of these things

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Speaker 1: also curious, like the around the world, Yeah, what is it?

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Speaker 2: I understand that chowders are are also a thing in

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Speaker 2: New Zealand having come over from America.

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Speaker 1: Well, listeners, we're counting on you once again. But that

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Speaker 1: being said, we do have some history for you, Oh.

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Speaker 2: We do, and we are going to get into that

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Speaker 2: as soon as we get back from a quick break.

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Speaker 2: For a word from our sponsors.

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Speaker 1: And we're back. Thank you, sponsors, Yes, thank you, so yes.

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Speaker 1: Chowder's history is a very mysterious one and there are

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Speaker 1: a lot of variations to take into account. We're going

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Speaker 1: to kind of do an overview for this episode. Sure,

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Speaker 1: there are a lot of variations. Essentially, soups with seafood

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Speaker 1: and vegetables have been around, especially in areas near water,

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Speaker 1: for a long long time, particularly in this case, perhaps

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Speaker 1: off the coast of England and France, where folks would

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Speaker 1: make these soups in large cauldrons. Some hints about chowder

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Speaker 1: specifically come from theories about etymology. You know, we love

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Speaker 1: that here. Some think it might come from the French

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Speaker 1: word for boiler.

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Speaker 2: Yeah, like a like a cauldron, like a type of

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Speaker 2: pot in which you boil stuff. The French word is

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Speaker 2: a scholtier. Sure, I don't speak French.

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Speaker 1: Let's go with that.

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Speaker 2: Yeah, And the English word cauldron does stem off of

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Speaker 2: the same late Latin root, right.

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Speaker 1: And so some people think that this is also related

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Speaker 1: to a Latin word for heating, the name chowder, or

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Speaker 1: from a dialect local to Cornwall in the word jowder

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Speaker 1: meaning fishmonger. So all of those kind of fit who

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Speaker 1: knows mystery history. Yes, some speculate that chowder originated from

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Speaker 1: fishures on the Canadian coast who were trying to use

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Speaker 1: up they remaining catch, and that essentially, though the particulars

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Speaker 1: may vary, that's what most historians think happened. It's basically

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Speaker 1: like seafares had this surplus fish, or maybe they were

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Speaker 1: just making long journeys over water and they wanted to

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Speaker 1: do something so as not to waste that fish, and

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Speaker 1: or that's what they had on hand, which for most

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Speaker 1: ships would include things not only the fish, but things

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Speaker 1: like wine, hard tack, and salt pork.

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Speaker 2: So chowder, Yeah, yeah, put it in a pot, boil

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Speaker 2: it together. You get a soup.

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Speaker 1: You get a chowder. Yeah. Yes. But if you're like, wait,

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Speaker 1: that doesn't seem like the chowder, I know. Well. The

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Speaker 1: earliest known recipe for chowder dates back to a seventeen

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Speaker 1: fifty one poem that was published to the Boston Evening Post.

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Speaker 1: And please indulge me. We don't get to do a

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Speaker 1: lot of recipe poems.

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Speaker 2: Yeah, on this podcast, food pems, sometimes recipes, sometimes very infrequently.

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Speaker 1: Recipe poem. Okay, yes, I'm ready. Okay, I don't know

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Speaker 1: if you are. I don't know if I am. But

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Speaker 1: here you go. First, lay some onions to keep the

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Speaker 1: pork from burning. Because in chowder, there can be no turning.

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Speaker 1: Then lay some pork and slices very thin. Thus you

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Speaker 1: and chowder always must begin. Next, lay some fish cut crossways,

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Speaker 1: very nice. Then season one with pepper, salt and spice, parsley,

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Speaker 1: sweet marjoram, savory and thyme. Then biscuit next, which must

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Speaker 1: be soaked some time. Thus your foundation laid, you will

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Speaker 1: be able to raise a chowder high as tower of Babel. Babel,

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Speaker 1: I always said, Babbel, but able whatever. For by repeating

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Speaker 1: over the same again, you may make chowder for a

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Speaker 1: thousand men the last bottle of claret, with water enough

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Speaker 1: to smother them. You'll have a mess, which some call omnium. Gatherum.

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Speaker 1: I feel like I just like did a spell and

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Speaker 1: I'm going to be cursed later cursed with chowder. Oh well,

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Speaker 1: then that's great. I'm happy about that. But yes, okay,

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Speaker 1: so from this poem you can tell it's still not

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Speaker 1: quite what a lot of us. But think of when

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Speaker 1: you hear chowder, So like biscuits instead of potatoes, preserved

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Speaker 1: pork instead of clams, red wine, no stirring, what's of herb,

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Speaker 1: layers of raw fish. But also apparently, and this was

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Speaker 1: the rabbit hole I had to cut myself off from.

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Speaker 1: It was somewhat of a fat at the time for

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Speaker 1: men to write sort of like parody poetry or like

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Speaker 1: tongue in cheek, serious poetry about something not really traditionally poetic.

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Speaker 1: So writing a poem about chowder.

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Speaker 2: Yeah, yeah, okay, So there's two things going on here. First,

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Speaker 2: a kind of played out trend at the time was

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Speaker 2: waxing poetic very publicly in newspapers or salons about every

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Speaker 2: trifling little thing it had gotten by this time, to

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Speaker 2: the point where people were making fun of that trend

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Speaker 2: with this new trend of spoof poems.

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Speaker 1: Oh wow, yeah, oh well, okay, but poem, this first recipe,

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Speaker 1: as many like to call it, it might have been

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Speaker 1: a joke, but it does indicate that people in the

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Speaker 1: area were familiar with chowder at the time enough so

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Speaker 1: that it would be a joke, right sure, And most

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Speaker 1: sources I read believe that it was a staple in

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Speaker 1: certain parts of US and the US Eastern Coast by

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Speaker 1: the eighteen hundreds, although I also read like it might

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Speaker 1: have been more of a castrole situation than a soup

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Speaker 1: situation at the time.

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Speaker 2: Yeah, that's what it sounds like from this recipe anyway,

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Speaker 2: but hard to say, hard to say, hard to say.

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Speaker 2: I guess along similar lines with familiarity the old like

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Speaker 2: centuries old insult a jolt head morphed into chowderhead in

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Speaker 2: some English, like American English dialects. Right around the eighteen teens.

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Speaker 1: Okay, okay, and this is around the time that we

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Speaker 1: get recipes for chowder that were popping up in cookbooks

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Speaker 1: in the US. One of the first was in Lydia

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Speaker 1: Marie Childs eighteen twenty nine work The Frugal Housewife, which

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Speaker 1: still called for fish like in that poem we just read,

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Speaker 1: but the wine was absent. The herbs were also cut

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Speaker 1: down and replaced with ketchup beer and maybe even some clams. Yeah.

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Speaker 1: Some credit Amelia Simmons seventeen ninety six, Work American Cookery,

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Speaker 1: or more accurately, her second edition published in eighteen hundred,

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Speaker 1: which included a recipe for chowder. And here's a quote.

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Speaker 1: Take a bass weighing four pounds, boil half an hour,

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Speaker 1: Take six slices raw salt pork, fry them till the

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Speaker 1: lard is nearly extracted. One dozen crackers soaked in cold water.

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Speaker 1: Five minutes. Put the bass into the lard. Also the

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Speaker 1: pieces of pork and crackers, cover close and fry for

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Speaker 1: twenty minutes. Serve with potatoes, pickles, apple sauce, or mangoes,

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Speaker 1: garnish with green parsley. Oh okay, Yeah, that is a

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Speaker 1: fascinating recipe to me, because I like the soaking of

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Speaker 1: the crackers, and then we'd get pickles and apple sauce

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Speaker 1: or mangoes. That's a side dish.

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Speaker 2: Yeah.

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Speaker 1: I add a little bit of a little bit of

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Speaker 1: tart to it. Sure, a tart a pop. Yeah. Mary

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Speaker 1: Randolph's eighteen twenty eight book The Virginia Housewife also had

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Speaker 1: a recipee for chowder, and in eighteen forty one, Sarah

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Speaker 1: Josifa Hale, often credited with convincing President Lincoln that Thanksgiving

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Speaker 1: should be a federal holiday, had a recipe for cod

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Speaker 1: chowder in her book The Good Housekeeper. And from this

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Speaker 1: point on, ish fish and clams became the protein choice

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Speaker 1: of chowders in this region. And one of the places

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Speaker 1: we have record of that is Herman Melville's eighteen fifty

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Speaker 1: one book Moby Dick. Okay, who comes up kind of

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Speaker 1: surprisingly often?

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Speaker 2: He wrote about show he wrote about a lot in

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Speaker 2: that book, so sure, yeah.

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Speaker 1: Yes, Well, in this book, an entire chapter follows a

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Speaker 1: character's choice between clam or cod chowder. Choice Ishmael, the protagonist,

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Speaker 1: goes for clam, and here's the description. It was made

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Speaker 1: of small, juicy clams scarcely bigger than hazel nuts, mixed

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Speaker 1: with pounded ship biscuits and salted pork cut up into

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Speaker 1: little flakes, the whole enriched with butter and plentifully seasoned

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Speaker 1: with pepper and salt. Sounds good. Yeah, he also likes

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Speaker 1: the cod chowder, but doesn't seem as enthused about it. Okay,

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Speaker 1: the clam one was the one, Okay. Yeah. The eighteen

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Speaker 1: hundreds was when chowders started appearing on New England menus

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Speaker 1: as well.

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Speaker 2: Yeah, and by the eighteen fifties it was certainly popular

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Speaker 2: in New England. In John Russell Bartlett's Dictionary of Americanisms

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Speaker 2: from eighteen fifty nine, we get this definition chowder a

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Speaker 2: favorite dish in New England, made of fish, pork, onions,

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Speaker 2: and biscuits stewed together. Cider and champagne are sometimes added.

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Speaker 2: Picnic parties to the seashore generally have a dish of

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Speaker 2: chowder prepared by themselves in some grove near the beach

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Speaker 2: from fish caught at the same time.

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Speaker 1: Yeah. Well, the milk didn't really come into the mix

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Speaker 1: until later. Most early recipes left it out, using potatoes

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Speaker 1: or crackers in water to achieve a level of creaminess.

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Speaker 1: An eighteen eighty recipe out of Miss Parloa's New Cookbook

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Speaker 1: claimed milk was optional, but did call for boiling, suggesting

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Speaker 1: that it had moved away from castrole and more towards soup.

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Speaker 1: And it also suggests that it had really solidified itself

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Speaker 1: as a part of New England cuisine in a time

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Speaker 1: when there was sort of a colonial revival happening in

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Speaker 1: the region. Yeah.

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Speaker 2: Yeah, it was the one hundredth anniversary ish of the

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Speaker 2: Declaration of Independence and people were feeling very nostalgic, right.

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Speaker 1: And this also seems to be the time that other

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Speaker 1: chowders started popping up in places that didn't have access

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Speaker 1: to clams, like corn chowders, smoke salmon chowders, squirrel meat

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Speaker 1: chowders again future episodes.

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Speaker 2: Yeah yeah, maybe maybe yeah, Because the dish's popularity was

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Speaker 2: moving Inland where, especially in this time before refrigeration or

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Speaker 2: canning had really taken off, Like right around the turn

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Speaker 2: of the century here you just couldn't get seafood Inland,

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Speaker 2: and as always, people substitute what's plentiful and popular. The

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Speaker 2: Boston Cooking School cookbook published a recipe for corn chowder

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Speaker 2: in eighteen eighty four, and by the end of the

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Speaker 2: century there were more recipes for corn chowder around the

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Speaker 2: US than any other type.

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Speaker 1: Wow, it reminds me a lot of like episodes we've

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Speaker 1: done on oysters and lobster, where when they moved inland,

400
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Speaker 1: all of these things, now these substitutes happened. Yeah, which

401
00:26:15,800 --> 00:26:22,560
Speaker 1: speaking of not necessarily the same, but tomato based Manhattan

402
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Speaker 1: clam chowder, which you talked about at the top orient

403
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Speaker 1: The first known recipe of that was published in nineteen

404
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Speaker 1: thirty four, and that particular chowder has historically drawn a

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Speaker 1: lot of iron up to the point that a legislator

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Speaker 1: in Maine tried to outlaw it in nineteen thirty nine.

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Speaker 2: Or just like specifically to outlaw putting tomatoes in a chowder.

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Speaker 2: And apparently under had this law been passed, guilty offenders

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Speaker 2: would have been sentenced to digging up a barrel of

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Speaker 2: clams at high tide, which is apparently in popossible. I

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00:27:00,520 --> 00:27:01,560
Speaker 2: don't know how clams work.

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Speaker 1: Oh my gosh. Yeah, listeners, please write in Yeah, here's

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Speaker 1: a quote from this whole thing. No person of taste

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Speaker 1: and culture actually is going to put tomatoes in their

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Speaker 1: clam chowder. Wow. Wow. Yeah.

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Speaker 2: And the legislator who put forth that bill one representative

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Speaker 2: Cleveland Sleeper, which is a great name. He never got

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Speaker 2: the bill to go anywhere, but he did not let

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Speaker 2: his cause go. Later, in nineteen thirty nine, he set

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Speaker 2: up a sort of like stunt cookoff where he pitted

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Speaker 2: chefs of the white and Red style against each other,

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Speaker 2: and a panel of judges declared the White style the winner,

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Speaker 2: though notably all of those judges were from New England.

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Speaker 1: So hmm uh, I see, I've never had this Manhattan style.

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Speaker 1: I need to get it that. Yeah.

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Speaker 2: Yeah, it's a it's a different it's a it's a

427
00:28:03,680 --> 00:28:04,880
Speaker 2: different experience.

428
00:28:04,960 --> 00:28:11,680
Speaker 1: It's a different thing. Yeah. Okay, Well, clearly people are

429
00:28:11,680 --> 00:28:17,680
Speaker 1: fiercely opinionated about it. Ye eleanor early author of the

430
00:28:17,720 --> 00:28:22,240
Speaker 1: book New England Sampler, wrote of this Manhattan style clam chowder,

431
00:28:23,119 --> 00:28:25,480
Speaker 1: it is only a vegetable soup and not to be

432
00:28:25,520 --> 00:28:28,760
Speaker 1: confused with New England clam chowder, nor spoken of in

433
00:28:28,800 --> 00:28:32,679
Speaker 1: the same breath. Tomatoes and clams have no more affinity

434
00:28:32,800 --> 00:28:43,160
Speaker 1: than ice cream and horseradish. Dang oh yep, all right,

435
00:28:44,840 --> 00:28:49,600
Speaker 1: but there are a lot of different styles. New Jersey

436
00:28:49,720 --> 00:28:55,000
Speaker 1: apparently created their own version around this time, with tomatoes, cream, disparagus, bacon,

437
00:28:55,040 --> 00:28:59,680
Speaker 1: and light cream seasoned with old bay, among other things.

438
00:29:01,800 --> 00:29:06,800
Speaker 1: Florida has their own version two men or Can minor

439
00:29:06,920 --> 00:29:10,920
Speaker 1: Can clam chowder. I'm not sure, Please correct, Please correct

440
00:29:10,960 --> 00:29:14,000
Speaker 1: me if I'm wrong. It's similar to Manhattan clam chowder,

441
00:29:14,000 --> 00:29:18,160
Speaker 1: but it has the key addition of daddle daytil pepper,

442
00:29:19,160 --> 00:29:22,080
Speaker 1: a pepper indigenous to Cuba that was introduced to Florida

443
00:29:22,280 --> 00:29:26,280
Speaker 1: centuries ago. People are very passionate about that one as well.

444
00:29:26,560 --> 00:29:31,840
Speaker 1: So also there's Rhode Island style, There's North Carolina style,

445
00:29:31,920 --> 00:29:37,480
Speaker 1: there's San Francisco style, there's Cabo style. Probably all emerged

446
00:29:37,520 --> 00:29:41,160
Speaker 1: around this time too, And I mean soups do leave

447
00:29:41,200 --> 00:29:48,000
Speaker 1: themselves to adaptation and experimentation, so it makes sense. The

448
00:29:48,080 --> 00:29:52,840
Speaker 1: dairy versus non dairy versions were also largely based on resources,

449
00:29:52,840 --> 00:29:54,880
Speaker 1: so it was sort of like, can we get this?

450
00:29:55,000 --> 00:29:58,080
Speaker 1: Can we not and that's a soup. That's the soup story.

451
00:29:58,320 --> 00:30:01,719
Speaker 2: Yeah, oh yeah, And you know flavor profiles that you

452
00:30:01,760 --> 00:30:04,120
Speaker 2: grew up with and whether or not you want something

453
00:30:04,160 --> 00:30:07,560
Speaker 2: to be creamy or vegetable, or it would be some

454
00:30:07,680 --> 00:30:08,760
Speaker 2: combination of the two.

455
00:30:09,680 --> 00:30:13,920
Speaker 1: Right, And I will say, like throughout this research, clam

456
00:30:14,000 --> 00:30:18,640
Speaker 1: chowder was is a dish that really seemed to straddle

457
00:30:18,640 --> 00:30:22,520
Speaker 1: being a poor man's food, especially in some regions, and

458
00:30:22,560 --> 00:30:28,040
Speaker 1: then something nicer, like a really nice dish. And if yeah,

459
00:30:28,080 --> 00:30:31,800
Speaker 1: if you go back to like our oyster episode, clams

460
00:30:32,000 --> 00:30:34,440
Speaker 1: used to be really plentiful in that area. It was

461
00:30:34,440 --> 00:30:37,560
Speaker 1: something indigenous people of the region have been enjoying responsibly

462
00:30:37,560 --> 00:30:41,200
Speaker 1: for many years. So it was sort of like available,

463
00:30:42,920 --> 00:30:45,920
Speaker 1: but it could be made very fancy. It was. It

464
00:30:45,960 --> 00:30:51,280
Speaker 1: was a really interesting example of something that was both.

465
00:30:51,800 --> 00:30:54,440
Speaker 2: Yeah yeah, or that like had been for a long

466
00:30:54,520 --> 00:30:58,320
Speaker 2: time just you know, like what you ate because that

467
00:30:58,440 --> 00:31:01,840
Speaker 2: was what you had versus right when that kind of

468
00:31:01,840 --> 00:31:04,480
Speaker 2: nostalgia started kicking in and you started going like, oh

469
00:31:04,520 --> 00:31:06,720
Speaker 2: and like now I can afford to finish it with

470
00:31:06,880 --> 00:31:08,560
Speaker 2: cherry or whatever it is that it.

471
00:31:08,440 --> 00:31:13,640
Speaker 1: Is and doing that kind of thing to it. Yeah, yeah,

472
00:31:13,680 --> 00:31:16,360
Speaker 1: and I really would love to hear from listeners about

473
00:31:16,400 --> 00:31:18,960
Speaker 1: this because for me, like it's I got it from

474
00:31:18,960 --> 00:31:21,680
Speaker 1: a can and I liked it. It was nice even

475
00:31:21,840 --> 00:31:23,719
Speaker 1: like getting it from a can, it felt like a

476
00:31:24,000 --> 00:31:28,200
Speaker 1: nice occasion for me. Yeah, but I would love to

477
00:31:28,240 --> 00:31:32,320
Speaker 1: hear from people in the region who you can get

478
00:31:32,320 --> 00:31:33,800
Speaker 1: it fresh, and you can get it in a can,

479
00:31:33,880 --> 00:31:36,760
Speaker 1: and you, I don't know, fancy it up in all

480
00:31:36,800 --> 00:31:37,720
Speaker 1: these different ways.

481
00:31:37,800 --> 00:31:40,920
Speaker 2: Yeah, I feel like when when I was a kid anyway,

482
00:31:41,160 --> 00:31:44,480
Speaker 2: like it was sort of if there was one on

483
00:31:44,960 --> 00:31:48,719
Speaker 2: like a restaurant menu, I felt very fancy indeed ordering it.

484
00:31:50,120 --> 00:31:58,320
Speaker 1: Yeah, it does feel fancy, which is so fascinating. Yeah,

485
00:31:58,560 --> 00:32:02,440
Speaker 1: but I think I will I got my can. I

486
00:32:02,480 --> 00:32:07,200
Speaker 1: think I'm going to watch a Halloween movie eat my

487
00:32:07,200 --> 00:32:12,160
Speaker 1: my chowder. Yeah, I'm so excited for you. Heck yah, Yes,

488
00:32:12,440 --> 00:32:16,080
Speaker 1: I'm excited to thank you. But yes, listeners please write in,

489
00:32:16,720 --> 00:32:19,160
Speaker 1: but this is what we have to say about chowder

490
00:32:19,280 --> 00:32:19,720
Speaker 1: for now.

491
00:32:21,080 --> 00:32:23,320
Speaker 2: We do already have some listener mail for you, and

492
00:32:23,600 --> 00:32:24,959
Speaker 2: we are going to get into that as soon as

493
00:32:25,000 --> 00:32:27,760
Speaker 2: we get back from another quick break forward from our sponsors.

494
00:32:37,200 --> 00:32:40,040
Speaker 1: And we're back. Thank you sponsor, Yes, thank you, and

495
00:32:40,080 --> 00:32:52,280
Speaker 1: we're back with listener man like leaves. Oh yeah, I

496
00:32:52,320 --> 00:32:55,240
Speaker 1: feel like when I want a good a good cup

497
00:32:55,280 --> 00:33:01,160
Speaker 1: of chowder, the leaves are falling. Yeah. Cool night and

498
00:33:01,200 --> 00:33:02,440
Speaker 1: I'm wrapped in my blanket.

499
00:33:02,840 --> 00:33:06,160
Speaker 2: Oh my gosh, something bloody is happening on television.

500
00:33:09,640 --> 00:33:15,640
Speaker 1: It's fantastic what I want? Which we do have to

501
00:33:16,080 --> 00:33:22,280
Speaker 1: kind of Halloween adjacent, so follows Halloween to Me, Halloween

502
00:33:23,120 --> 00:33:28,200
Speaker 1: Messages from listeners. Okay, okay. Starting with Eric Arc wrote,

503
00:33:28,800 --> 00:33:35,440
Speaker 1: does Halloween season ever have to end? Not reals? Twizzlers

504
00:33:35,600 --> 00:33:37,480
Speaker 1: is one of those candies that I think you get

505
00:33:37,480 --> 00:33:41,840
Speaker 1: a craving for. Occasionally you forget about them and then suddenly, hmmm,

506
00:33:42,000 --> 00:33:44,600
Speaker 1: I could go for some Twizzlers. That is what happened

507
00:33:44,600 --> 00:33:47,920
Speaker 1: to me before listening to the episode. I was at

508
00:33:47,960 --> 00:33:50,440
Speaker 1: the store, saw them and said, it's been a while,

509
00:33:50,760 --> 00:33:53,920
Speaker 1: grab a pack, and then the episode pops up into

510
00:33:53,960 --> 00:33:58,480
Speaker 1: my feed later. Great time. I agree with Lauren on

511
00:33:58,520 --> 00:34:01,600
Speaker 1: the mini's they taste this same, but something does feel

512
00:34:01,600 --> 00:34:04,680
Speaker 1: different about the texture. A big thank you to you

513
00:34:04,920 --> 00:34:08,280
Speaker 1: and Melanie on that soup recipe. Made it for dinner

514
00:34:08,320 --> 00:34:13,480
Speaker 1: today and wow, so simple and yet so complex. This

515
00:34:13,520 --> 00:34:16,520
Speaker 1: is definitely going into my Fall slash Winter soup list.

516
00:34:17,320 --> 00:34:24,480
Speaker 1: Love to the Caustic Worcestershire episode, another versatile sauce. I

517
00:34:24,640 --> 00:34:26,600
Speaker 1: like to throw a dash or two into eggs when

518
00:34:26,640 --> 00:34:31,080
Speaker 1: whisking them up for scrambled eggs, as just a little

519
00:34:31,080 --> 00:34:33,840
Speaker 1: bit of extra flavor. As you noted, there is a

520
00:34:33,840 --> 00:34:37,719
Speaker 1: difference between the US and the UK version. Several places

521
00:34:37,760 --> 00:34:41,720
Speaker 1: do import the UK version. Look for an orange label.

522
00:34:42,200 --> 00:34:44,920
Speaker 1: There is a taste difference, but it is not wildly

523
00:34:44,960 --> 00:34:48,800
Speaker 1: different to my memory. Definitely worth a try if you can,

524
00:34:49,120 --> 00:34:51,759
Speaker 1: to see if you would prefer one to the other.

525
00:34:52,160 --> 00:34:57,280
Speaker 1: Hmm hmm, okay, okay, okay, just to shear taste test.

526
00:34:58,200 --> 00:35:01,680
Speaker 1: Oh my gosh, I'm really into that. I feel like

527
00:35:02,280 --> 00:35:06,920
Speaker 1: I've neglected this idea that you can't do taste tests

528
00:35:06,920 --> 00:35:11,239
Speaker 1: with like literally everything, Like I've always kind of pigeonholed

529
00:35:11,280 --> 00:35:14,160
Speaker 1: it and that it's like a wine taste test or

530
00:35:14,840 --> 00:35:20,440
Speaker 1: but you Yeah, somebody was telling me the other day

531
00:35:20,480 --> 00:35:23,640
Speaker 1: about some taste tests they did and I was like, oh, yeah, absolutely,

532
00:35:24,800 --> 00:35:28,760
Speaker 1: so yes into that. I love that you tried the soup.

533
00:35:30,600 --> 00:35:33,240
Speaker 1: We have more soup recipes than this was the sentence

534
00:35:33,280 --> 00:35:38,160
Speaker 1: that we've read will read, and that's very fun and exciting.

535
00:35:38,320 --> 00:35:43,000
Speaker 1: I love soup so I'm so excited by it, just

536
00:35:43,040 --> 00:35:48,680
Speaker 1: sharing sharing this soup love Yeah, yeah, yeah, and yeah

537
00:35:48,840 --> 00:35:52,760
Speaker 1: the Twizzlers I love that. Uh you agree with Lauren

538
00:35:52,800 --> 00:35:55,040
Speaker 1: on these minis, I love a lot of people had

539
00:35:55,080 --> 00:36:03,680
Speaker 1: thoughts about Twizzlers. Yeah, They're definitely a if they come

540
00:36:03,760 --> 00:36:06,919
Speaker 1: my way maybe type of candy. Okay, all right, Yeah

541
00:36:06,960 --> 00:36:10,680
Speaker 1: twizzlers are sometimes food. Sure, yes, but that makes the

542
00:36:10,840 --> 00:36:13,240
Speaker 1: next thing all the more fun.

543
00:36:13,640 --> 00:36:17,080
Speaker 2: Yes, okay, all right, So Hannah wrote, I just listened

544
00:36:17,120 --> 00:36:19,680
Speaker 2: to your Twizzlers episode and I realized it was time

545
00:36:19,719 --> 00:36:22,080
Speaker 2: to tell you about something we have done at my work.

546
00:36:22,719 --> 00:36:25,200
Speaker 2: I make handmade wigs for a living, which means that

547
00:36:25,239 --> 00:36:27,560
Speaker 2: I'm My coworkers spend a lot of time sitting around

548
00:36:27,719 --> 00:36:31,920
Speaker 2: doing fiddlely handwork and chatting. We also, like any workplace,

549
00:36:31,960 --> 00:36:35,040
Speaker 2: have a fondness for snacks. One day, we were talking

550
00:36:35,080 --> 00:36:37,360
Speaker 2: about candies and one of my coworkers was trying to

551
00:36:37,360 --> 00:36:39,399
Speaker 2: figure out which candy would be best to bring in

552
00:36:39,400 --> 00:36:42,080
Speaker 2: in order to make the most people happy. At the time,

553
00:36:42,200 --> 00:36:44,959
Speaker 2: there were probably about six or seven people regularly coming

554
00:36:44,960 --> 00:36:47,160
Speaker 2: in and out of the studio, and even with only

555
00:36:47,200 --> 00:36:50,440
Speaker 2: seven people we couldn't do it. We spent the afternoon

556
00:36:50,480 --> 00:36:55,279
Speaker 2: suggesting candies that we were sure must be universally liked kitcats.

557
00:36:55,360 --> 00:36:58,600
Speaker 2: Someone said, who doesn't like KitKat? I raised my hand.

558
00:36:58,920 --> 00:37:01,360
Speaker 2: I mean they're fine, I guess, but they don't have

559
00:37:01,440 --> 00:37:04,319
Speaker 2: much going for them. What about reces? I've never met

560
00:37:04,360 --> 00:37:07,000
Speaker 2: someone who didn't like a rece's cup. Another coworker made

561
00:37:07,000 --> 00:37:09,360
Speaker 2: a face. I like peanut butter and I like chocolate,

562
00:37:09,400 --> 00:37:11,680
Speaker 2: but I just don't like them together. We threw up

563
00:37:11,719 --> 00:37:13,920
Speaker 2: our hands. It was too much. At this point, we

564
00:37:13,920 --> 00:37:17,280
Speaker 2: couldn't even keep track of what we had already discussed. Finally,

565
00:37:17,400 --> 00:37:20,160
Speaker 2: my most organized coworker wrote down a list of all

566
00:37:20,200 --> 00:37:22,759
Speaker 2: the candies that we could think of. We sorted them

567
00:37:22,840 --> 00:37:26,160
Speaker 2: on a binary system, one for like, zero four do

568
00:37:26,280 --> 00:37:32,120
Speaker 2: not like. No consensus, not a single universally liked candy.

569
00:37:33,120 --> 00:37:35,520
Speaker 2: But then we began to question the system. How much

570
00:37:35,600 --> 00:37:37,440
Speaker 2: does one have to like a candy to give it

571
00:37:37,480 --> 00:37:40,560
Speaker 2: a one? Would they happily eat the candies that weren't

572
00:37:40,560 --> 00:37:43,360
Speaker 2: their favorites if they were free? Or were there things

573
00:37:43,440 --> 00:37:48,319
Speaker 2: they would truly refuse? Over the years, our system has

574
00:37:48,360 --> 00:37:53,760
Speaker 2: developed into a spreadsheet with four numbered categories. Zero being

575
00:37:54,040 --> 00:37:58,000
Speaker 2: will not eat under any circumstances, One being will eat

576
00:37:58,080 --> 00:38:02,239
Speaker 2: if provided, but would never spend money on two being,

577
00:38:02,400 --> 00:38:08,640
Speaker 2: will absolutely spend money on three being an absolute favorite. Now,

578
00:38:09,080 --> 00:38:11,360
Speaker 2: our staff has changed over the years, and not everyone

579
00:38:11,400 --> 00:38:13,879
Speaker 2: who was there for the original binary list was still

580
00:38:13,880 --> 00:38:16,480
Speaker 2: there by the birth of the four step system. We

581
00:38:16,560 --> 00:38:18,799
Speaker 2: have kept the binary data because I mean, I'm not

582
00:38:18,840 --> 00:38:21,799
Speaker 2: going to lose data, but it is kept separately from

583
00:38:21,800 --> 00:38:26,319
Speaker 2: the complete data. Once everyone currently working had responded, we

584
00:38:26,320 --> 00:38:29,040
Speaker 2: were able to add up the numbers and sort out data,

585
00:38:29,160 --> 00:38:32,960
Speaker 2: and the winner. The only candy with only ratings of

586
00:38:33,040 --> 00:38:38,680
Speaker 2: twos and threes was drum Roll Please Twizzlers pull and peel.

587
00:38:43,280 --> 00:38:45,440
Speaker 2: I had to laugh when it sounded like the two

588
00:38:45,520 --> 00:38:48,760
Speaker 2: of you are not big fans. Clearly, our small sample

589
00:38:48,800 --> 00:38:52,319
Speaker 2: size here at work does not provide universal answers. This,

590
00:38:52,480 --> 00:38:55,200
Speaker 2: of course also led to an argument between people who

591
00:38:55,320 --> 00:38:59,960
Speaker 2: peel saying humans and people who bite the whole thing psychopath.

592
00:39:01,960 --> 00:39:05,400
Speaker 2: The second most highly rated candy with two fewer overall

593
00:39:05,440 --> 00:39:09,880
Speaker 2: points is the original Twizzlers. Interestingly, the people at our

594
00:39:09,920 --> 00:39:14,120
Speaker 2: company who prefer red vines all also like Twizzlers, while

595
00:39:14,160 --> 00:39:19,359
Speaker 2: the people who prefer Twizzlers all despise red vines. In

596
00:39:19,440 --> 00:39:22,360
Speaker 2: case you need to know, the top ten candies according

597
00:39:22,440 --> 00:39:27,160
Speaker 2: to the custom Wig Company official candy rating system are Twizzlers,

598
00:39:27,160 --> 00:39:30,560
Speaker 2: Pull and Peel, Twizzlers, Reese's Cups, Peanut Butter, m and

599
00:39:30,719 --> 00:39:35,359
Speaker 2: MS Fast Break. Clearly it's just our one peanut butter

600
00:39:35,440 --> 00:39:42,920
Speaker 2: chocolate hater keeping the peebee down, toblerone, Hershey's Kisses, Chewy Spree, Rollos, Butterfinger.

601
00:39:46,080 --> 00:39:46,319
Speaker 1: Yes.

602
00:39:47,719 --> 00:39:53,040
Speaker 2: The lowest rated five are black Licorice, Razzles, Neco Wafers, Jawbreakers,

603
00:39:53,320 --> 00:39:57,760
Speaker 2: and bit of Honey. And I bet you can guess

604
00:39:57,800 --> 00:40:01,040
Speaker 2: the only candy was straight ones, making it the only

605
00:40:01,080 --> 00:40:07,360
Speaker 2: candy with absolute consensus. Dumb dumbsuckers. Now, I could analyze

606
00:40:07,400 --> 00:40:10,279
Speaker 2: the candy data all day, and we sometimes do, but

607
00:40:10,560 --> 00:40:16,760
Speaker 2: I will let you go happy spooky slash candy seasoneh.

608
00:40:17,520 --> 00:40:23,480
Speaker 1: Wow, amazing. I mean, I appreciate the work, the dedication,

609
00:40:23,880 --> 00:40:26,279
Speaker 1: the research. That's second delightful.

610
00:40:27,719 --> 00:40:31,520
Speaker 2: That's great, so good, that's really terrific.

611
00:40:32,560 --> 00:40:40,319
Speaker 1: It's excellent. And I also I'm I'm like, legitimately, I

612
00:40:40,360 --> 00:40:47,719
Speaker 1: am so fascinated by these results. Yeah, there are some

613
00:40:47,800 --> 00:40:53,480
Speaker 1: candies I've never heard on there. What's a razzle? I'm

614
00:40:53,640 --> 00:40:56,799
Speaker 1: I love this, this is great. I love how people

615
00:40:56,840 --> 00:41:00,759
Speaker 1: have opinion on candy. They're like, even if you don't

616
00:41:00,800 --> 00:41:03,480
Speaker 1: eat candy that much like me? Yeah no.

617
00:41:03,800 --> 00:41:08,479
Speaker 2: Also, Also, how did Chewy Spreese get on the top

618
00:41:08,560 --> 00:41:11,319
Speaker 2: list and Necho Wafers on the bottom list when it's

619
00:41:11,360 --> 00:41:12,760
Speaker 2: the same flavor profile.

620
00:41:12,960 --> 00:41:17,520
Speaker 1: Just one is Chewy. We have follow up questions for

621
00:41:17,760 --> 00:41:20,240
Speaker 1: your research, please.

622
00:41:21,960 --> 00:41:26,000
Speaker 2: I'm sorry sprees are more tart. That's I was, but

623
00:41:26,080 --> 00:41:29,560
Speaker 2: they saw the same like powdery aftertaste that I anyway,

624
00:41:30,440 --> 00:41:32,080
Speaker 2: huh huh.

625
00:41:32,520 --> 00:41:35,680
Speaker 1: I love this. I love this so much.

626
00:41:37,360 --> 00:41:40,399
Speaker 2: I do self associate with the whole like, like, because

627
00:41:40,440 --> 00:41:42,880
Speaker 2: I'm a fan of Twizzlers and I do not appreciate

628
00:41:42,880 --> 00:41:43,439
Speaker 2: a red vine.

629
00:41:43,480 --> 00:41:44,239
Speaker 1: I'm like, what is that?

630
00:41:44,440 --> 00:41:44,480
Speaker 2: No?

631
00:41:44,600 --> 00:41:51,080
Speaker 1: Thank you? Yeah, I feel like you've really uncovered some

632
00:41:51,719 --> 00:41:54,400
Speaker 1: yeah important data here. And I love also how you

633
00:41:54,400 --> 00:41:56,359
Speaker 1: didn't throw away your previous data. You got to keep

634
00:41:56,440 --> 00:41:57,040
Speaker 1: all the data.

635
00:41:57,200 --> 00:41:59,160
Speaker 2: Yeah, yeah, you know, we just need a larger sample

636
00:41:59,200 --> 00:42:02,520
Speaker 2: size too.

637
00:42:03,960 --> 00:42:06,279
Speaker 1: T Whizzler's cool and Peel. I can't wait to tell

638
00:42:06,320 --> 00:42:14,759
Speaker 1: my friend. She's gonna be outraged. It's gonna be great, wow, beautiful. Yes,

639
00:42:15,160 --> 00:42:18,400
Speaker 1: thank you so much for sharing that, And thank you

640
00:42:18,480 --> 00:42:21,600
Speaker 1: to both of these listeners for writing in. If you

641
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Speaker 1: would like to write to as you can. Our email

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Speaker 1: is hello at saborpod dot com.

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Speaker 2: We're also hypothetically on social media.

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Speaker 1: You can find us on.

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Speaker 2: Twitter, Facebook, and Instagram at saber pod and we do

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Speaker 2: hope to hear from you.

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Speaker 1: Savor is production of iHeartRadio.

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Speaker 2: For more podcasts from my Heart Radio, you can visit

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Speaker 2: the iHeartRadio app, Apple Podcasts, or wherever you listen to

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Speaker 2: your favorite shows. Thanks as always to our super producers

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Speaker 2: Dylan Fagan and Andrew Howard. Thanks to you for listening,

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Speaker 2: and we hope that lots more good things are coming

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Speaker 2: your way