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Speaker 1: Happy Saturday, everybody. Not long ago, listener Tory asked if

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Speaker 1: we could do an episode on the history of the

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Speaker 1: peanut butter sandwich. We have not done an episode on

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Speaker 1: that before, but we have done an episode on the

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Speaker 1: history of peanut butter, so we are sharing that one today.

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Speaker 1: And if based on what I just said, you're curious

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Speaker 1: about the peanut butter sandwich. Like a lot of foods,

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Speaker 1: its origins are unclear, but the first written reference we

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Speaker 1: have to it is by Julia Davis Chandler in nineteen

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Speaker 1: o one. Well, now I want a peanut butter sandwich.

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Speaker 1: But also just to note that the FDA's final determination

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Speaker 1: regarding partially hydrogenated oils came out shortly after we originally

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Speaker 1: recorded this episode, and that FDA removed trans FATS designation

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Speaker 1: of generally recognized as safe that's g r a S

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Speaker 1: for food and phased out its use in food. So

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Speaker 1: if you're wondering why we didn't mention that, that's why

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Speaker 1: this episode originally came out in July, So enjoy. Welcome

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Speaker 1: to Stuff You Missed in History Class, a production of

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Speaker 1: I Heart Radio. Hello, and welcome to the podcast. I'm

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Speaker 1: Holly Fry and I'm trade Peep Wilson. Hey Tracy, I'm

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Speaker 1: gonna start with a question, what is your stance on

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Speaker 1: peanut butter? I love it. I love it, I will

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Speaker 1: say when I'm that emphatic about it, I don't want

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Speaker 1: to give anyone the rock impression. It's not in my

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Speaker 1: top three flavors, but I do love it deeply. You know,

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Speaker 1: if I'm going for a dessert thing, I'm gonna go

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Speaker 1: more in a vanilla butterscotch caramel arena. But in terms

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Speaker 1: of just day to day food, peanut butter is like

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Speaker 1: where it's at for me, Like I will eat it

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Speaker 1: out of the jar with a spoon and call it dinner.

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Speaker 1: First several years when I was a kid, the sandwich

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Speaker 1: that was required to be in my lunch box each

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Speaker 1: day with peanut butter and bacon. If you've never tried

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Speaker 1: this culinary to I highly recommend it. It is delicious. Uh.

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Speaker 1: And if you ask most people who invented peanut butter,

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Speaker 1: usually they answer with George Washington Carver. Occasionally they will

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Speaker 1: talk about John Harvey Kellogg, who we talked about in

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Speaker 1: a previous episode of this podcast. And we're going to

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Speaker 1: talk about those guys and where they fit into the

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Speaker 1: whole thing in terms of the history of peanut butter.

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Speaker 1: But there were people mashing peanuts into a paste long

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Speaker 1: before either of those names came into the picture. Before

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Speaker 1: we go into the debate over who actually has bragging

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Speaker 1: rights to claim that they invented peanut butter, which is

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Speaker 1: a convoluted taling of itself, we're gonna talk a little

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Speaker 1: bit about just how modern peanut butter is actually made. Unsurprisingly,

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Speaker 1: it starts with farmers after the last frost, so in

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Speaker 1: the northern hemisphere in places that they grow peanuts is

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Speaker 1: normally around April. That's when the peanut crop is planted.

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Speaker 1: Uh and in the United States most farmers are growing

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Speaker 1: Virginia peanuts, Spanish peanuts, and runner peanuts. Peanut growers plant

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Speaker 1: on average a hundred fifteen to a hundred forty pounds,

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Speaker 1: which is between fifty two and sixty four of peanut

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Speaker 1: seeds per acre. The seeds, which are peanut kernels, are

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Speaker 1: planted just a couple of inches apart and also a

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Speaker 1: couple of inches underground, So seven to ten days after

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Speaker 1: they're planted, seedlings begin to emerge, and three to four

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Speaker 1: weeks after the seedlings first appear, peanut plants will begin

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Speaker 1: to flower, and peanuts are a self pollinating crop, and

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Speaker 1: they're kind of fascinating because while they flower above ground,

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Speaker 1: once they're pollinated, the petals fall off and that fertilized

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Speaker 1: portion finds its way back into the soil to bear fruit.

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Speaker 1: So it's kind of odd that the flower then goes

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Speaker 1: back underground and then it becomes something ittable. The process

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Speaker 1: of penetrating the soil begins between forty five and sixty

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Speaker 1: days after planting, and at that point the peanut will

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Speaker 1: start to grow in its vine form. This is normally

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Speaker 1: when people start to use some supplemental irrigation to keep

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Speaker 1: the plants healthy. And once peanuts are matured, which is

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Speaker 1: about a hundred and twenty two hundred and sixty days

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Speaker 1: after planting, they're pulled from the ground. And in the

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Speaker 1: modern approach to this, there's a digger shaker which is

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Speaker 1: attached to a tractor and it's used to cut the peanuts,

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Speaker 1: tap roots and lift the plants up out of the ground.

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Speaker 1: This used to be done by hand and it was

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Speaker 1: very very labor intensive and very time consuming, but then

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Speaker 1: in this modern version, once the plants are are up

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Speaker 1: off the ground. They're shaken on this conveyor that's part

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Speaker 1: of the big mechanism, and that kind of removes some soil,

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Speaker 1: and it also flips them so that they're left inverted

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Speaker 1: on the ground with the plant side down and the

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Speaker 1: peanuts side up. Trying to remember for sure, because you know,

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Speaker 1: we we grew all of our vegetables when I was

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Speaker 1: growing up. I feel like a couple of times we

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Speaker 1: experimented with planting a small number of peanuts, because I

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Speaker 1: remember like pulling up plants that had peanuts with lots

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Speaker 1: of dirt underneath them. But it's possible that that was

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Speaker 1: someone else's farm and I was on a field I

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Speaker 1: don't know. Regardless, the plants remain in the field for

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Speaker 1: between two and three days to dry, and then the

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Speaker 1: actual picking is done. The dried plants are pulled up

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Speaker 1: in a harvest ster that picks up and separates the

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Speaker 1: peanut part from the dried vine part. The peanuts will

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Speaker 1: still need additional drying after they're harvested, unless you're going

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Speaker 1: to boil them, which is delicious. Okay, they are delicious.

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Speaker 1: They are delicious, but I have a hard time getting

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Speaker 1: over like the texture and soupiness factor. That's a problem

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Speaker 1: for me. And the people that I know that love

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Speaker 1: boiled peanuts love boiled peanuts like they will defend them staunchly. Uh.

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Speaker 1: The peanuts after they're harvested are often taken to a

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Speaker 1: buying station, and this is where they're cleaned to remove

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Speaker 1: things like any sticks and rocks that may have gotten

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Speaker 1: in with the nut harvest, even though they are not

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Speaker 1: technically a nut. We'll get to that later. Uh. And

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Speaker 1: the farmer next takes a sample of these peanuts to

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Speaker 1: Federal inspection to determine their grade, and their grade is

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Speaker 1: based on a variety of factors, including general damage to

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Speaker 1: the crop, foreign material that might still be in there

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Speaker 1: after the cleaning and shaking, the maturity of the peanuts,

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Speaker 1: as well as their moisture contents. Next, the peanuts go

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Speaker 1: to the shelling plant, where the actual nuts are separated

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Speaker 1: from the hull. After the shells and any other remaining

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Speaker 1: foreign material comes out, the shelled peanuts go through an

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Speaker 1: electric eye by a conveyor belt. The eye is an

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Speaker 1: optic sorder that further separates the nuts based on their quality,

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Speaker 1: and next they are separated based on size, and at

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Speaker 1: that point they're sorted into bins accordingly, so a digital

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Speaker 1: scale will measure the sorted nuts, usually into these tote bags,

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Speaker 1: these giant kind of uh synthetic fabric tote bags that

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Speaker 1: are capable of holding a metric ton of contents. And

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Speaker 1: then the bags are taken to dry storage. And if

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Speaker 1: the nuts aren't needed in the first four days after

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Speaker 1: they're sorted, like if they haven't been shipped out by

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Speaker 1: that point, they're usually moved to cold storage, and that

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Speaker 1: would normally be set like a thirty eight to forty

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Speaker 1: two degrees fahrenheit or three point three to five point

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Speaker 1: six degrees celsius. Normally, from this point, peanuts go one

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Speaker 1: of three ways. They go to a blancher where the

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Speaker 1: skins are removed so the nuts can be sold to consumers,

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Speaker 1: or they're exported, or most importantly to today's topics, they're

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Speaker 1: taken to a peanut butter plant can also buy peanuts

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Speaker 1: in the shell, which would just skip some of the

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Speaker 1: steps that we've talked and talked about. Yeah, I love

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Speaker 1: those two. Tracy is a great nut proponent, a great

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Speaker 1: peanut proponent. Uh So, the peanuts that are taken to

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Speaker 1: a peanut butter manufacturer are normally roasted and then they're

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Speaker 1: cooled very quickly to stop them from cooking any further

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Speaker 1: and that helps retain their oil contents. And then after roasting,

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Speaker 1: the peanuts go through a blanching process similar to the

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Speaker 1: ones that would happen if they had been sent directly

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Speaker 1: to the blanchers, and then one last cleaning is done

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Speaker 1: before they go to the grinding stage. Peanuts are ground

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Speaker 1: once on their own and then usually a second time

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Speaker 1: with flavors, sweeteners, and stabilizers added. Once the desired consistency

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Speaker 1: is achieved, the peanut butter goes into jars to be

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Speaker 1: sealed before being shipped to retailers for a consumer purchase.

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Speaker 1: And continuing the stories of peanuts from my childhood, uh,

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Speaker 1: my my dad worked at an organic food co op

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Speaker 1: uh to help us make ends meat when I was

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Speaker 1: a child, and he would come home with these tubs,

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Speaker 1: like giant tubs of organic peanut butter that you had

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Speaker 1: to like stir the oil back into the peanuts. It's

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Speaker 1: also delicious. Um. Uh. Now, after all the talking that

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Speaker 1: we just did about how peanut butter gets made, we're

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Speaker 1: keep that pretty specific to the US, So you might

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Speaker 1: think that the US is actually the most prolific peanut

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Speaker 1: producing nation, but that is not accurate. In fact, both

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Speaker 1: China and India actually grow more peanuts than the United States,

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Speaker 1: although a larger proportion of the peanuts UH that are

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Speaker 1: grown in the United States are used for peanut butter

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Speaker 1: than is the case in either of the their countries.

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Speaker 1: So about half of the peanuts that are grown here

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Speaker 1: in the United States end up in a peanut butter jar.

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Speaker 1: So that's how peanut butter is made. But as to

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Speaker 1: where peanuts actually come from, in spite of how popular

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Speaker 1: they are in the United States, they are not native

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Speaker 1: to North America. Now this is an oddly lucky case

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Speaker 1: of a species being imported and not kind of getting

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Speaker 1: out of control. Um And also, as I mentioned earlier,

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Speaker 1: peanuts are not nuts their legumes. They're more closely related

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Speaker 1: to peas and beans and alfalfa and clover. Peanuts got

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Speaker 1: their scientific name iraqous hypogaea in the eighteenth century from

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Speaker 1: carl Naeus, who was a Swedish botanist. The iracous part

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Speaker 1: comes from the Greek word for weed uh and the

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Speaker 1: hypogaea part comes from the Greek word for underground. Chamber.

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Speaker 1: So this literally means underground weed. But they're delicious um.

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Speaker 1: But before they ever got a scientific name, peanuts were

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Speaker 1: growing in South America. The place peanuts are believe you too,

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Speaker 1: have first grown is in the world's largest wetland, which

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Speaker 1: is called Grand Pentenal, which I could be woefully mispronouncing,

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Speaker 1: and that takes up roughly fifty thousand to seventy five

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Speaker 1: thousand square miles or a hundred and twenty nine thousand,

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Speaker 1: two hundred and ninety four thousand square kilometers in tropical

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Speaker 1: areas of Brazil, Bolivia, and Paraguay. Peanuts there are still

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Speaker 1: a big part of the culture in Bolivia and there

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Speaker 1: used to make drinks and soaps and they're eating its food.

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Speaker 1: But the earliest known point of peanut use is in

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Speaker 1: Peru between three thousand and two thousand BC. There are

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Speaker 1: dig sites along Peru's eastern coast that date back to

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Speaker 1: five hundred and one hundred BC where people live on

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Speaker 1: Earth's areas where peanut shells are just scattered everywhere in

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Speaker 1: enormous abundance. Yeah. I think I read one description that

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Speaker 1: said it was like a modern baseball stadium. There were

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Speaker 1: just so many peanuts strewn about. Uh. And while it

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Speaker 1: was not all that much like today's peanut butters, there

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Speaker 1: were some South and Amrican cultures that were grinding up

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Speaker 1: peanuts and they were mixing. They were creating a paste

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Speaker 1: with them and then mixing that paste with cocoa to

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Speaker 1: create a sort of spread, although not as easy to

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Speaker 1: spread as what we are used to. I would eat that,

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Speaker 1: I would too, It sounds delicious from their peanuts are

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Speaker 1: believed to have spread up the Pacific coast into Mexico,

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Speaker 1: but they would make it to the American South via

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Speaker 1: a much more roundabout route, which we will go into

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Speaker 1: in a minute, and which people were arguing about on

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Speaker 1: our Facebook page this week. Yeah. Yeah. While peanuts were

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Speaker 1: brought back to Europe by Portuguese and Spanish explorers, they

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Speaker 1: never kind of achieved the popularity there that they have

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Speaker 1: in North America. Spanish also carried peanuts across the Pacific

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Speaker 1: Ocean to the Malayan Archipelago in the fifteen hundreds, and

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Speaker 1: by six o eight peanuts were in China. Uh. And

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Speaker 1: we certainly know that peanuts have become part of many

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Speaker 1: Asian cuisines, much to my palates delay. Uh. There's evidence

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Speaker 1: of use of ground peanuts in West African cuisine dating

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Speaker 1: back five hundred years, and they traveled to Africa we

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Speaker 1: think from Brazil and the way that this was commonly prepared,

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Speaker 1: this sounds so delicious to me. The peanuts would be

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Speaker 1: broken up under a roller so kind of mashed, and

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Speaker 1: then they would be um mixed with honey and red peppers.

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Speaker 1: That sounds like an artisanal peanut butter to me. I'm

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Speaker 1: sure you can find that in a yummy upscale grocery store.

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Speaker 1: From there, peanuts also made their way to India in

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Speaker 1: the sixteenth century. Yeah, so it's almost like it kind

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Speaker 1: of went in both directions to kind of go around

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Speaker 1: the belt of the the Earth to kind of make

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Speaker 1: their way. They had hit Asia and then they kind

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Speaker 1: of came into India from the other side. Uh. And unfortunately, Uh,

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Speaker 1: it's thanks to the slave trade that peanuts made their

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Speaker 1: way from Africa back to the America's being transported sometimes

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Speaker 1: on the same ships that actually carried enslaved human cargo.

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Speaker 1: Even in the United States, grinding peanuts predates the timeline

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Speaker 1: most commonly related to peanut butter, more properly known in

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Speaker 1: the early half of the nineteenth century, peanuts were sometimes

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Speaker 1: ground or beaten into a paste and then seasoned with

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Speaker 1: salt to make a peanut porridge. But while peanut pastes

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Speaker 1: of a few different types were part of cultures dating

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Speaker 1: centuries back, uh, and you know then they had kind

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Speaker 1: of become popular in the American South around Civil War

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Speaker 1: times where it really was the United States though we're

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Speaker 1: peanut butter as we know it came into existence. But

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Speaker 1: before we get to the American peanut butter story, do

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Speaker 1: you don't have a word from a sponsor? Sure? So,

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Speaker 1: getting into the tail of American peanut butter, The earliest

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Speaker 1: known American peanut butters were made with a combination of

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Speaker 1: Spanish Virginia peanuts, both still very popular today. Uh. Spanish

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Speaker 1: peanuts have a higher concentration of oil than other varieties,

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Speaker 1: and they're extremely flavorful. Even though peanuts themselves were considered

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Speaker 1: to be a food with the lower classes, the first

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Speaker 1: iterations of peanut butter were really popular among the wealthy

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Speaker 1: and fashionable, But that really didn't last for very long

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Speaker 1: as peanut butter dropped in price as people got better

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Speaker 1: at making it more efficiently. It became a staple of

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Speaker 1: homes throughout the Nation. Yeah, one uh piece of literature

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Speaker 1: I was looking at said it really was only about

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Speaker 1: a ten year timeline that it went from being sort

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Speaker 1: of a new and fancy, high class food to be

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Speaker 1: in almost every pantry, which is a very short period

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Speaker 1: of time. But going back to the early introduction of

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Speaker 1: peanut butter as we know it today, it is linked,

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Speaker 1: as I said earlier to a previous podcast topic, John

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Speaker 1: Harvey Kellogg, and it was at his Western Health perform

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Speaker 1: Institute in Battle Creek, Michigan, that some of the earliest

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Speaker 1: proponents of peanut butter could be found. When the story

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Speaker 1: goes that Kellogg started to grind peanuts for the patients

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Speaker 1: at his UH sanitarium who were unable to chew for

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Speaker 1: themselves or that had difficulty digesting things, so it was

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Speaker 1: kind of a pre chewing concept. Uh. And eventually he

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Speaker 1: switched from roasting the peanuts to steaming them to prevent

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Speaker 1: breaking down the oils because he thought that was gonna

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Speaker 1: upset digestion. Kellogg applied for what's generally considered to be

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Speaker 1: the first peanut butter patent on November four of eight,

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Speaker 1: although his invention was called a food compound rather than

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Speaker 1: peanut butter. It specified a manner of turning nuts into

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Speaker 1: a paste for eating. He filed two more patents for

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Speaker 1: similar food products in eight and eight, although he later

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Speaker 1: said he never patent in peanut butter and thought all

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Speaker 1: people should have access to it. The Santitas Company, which

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Speaker 1: he founded with his brothers, was advertising nut butters and

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Speaker 1: catalogs as of eighteen ninety seven. Another player in this

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Speaker 1: this story is George Bail, who was a cracker salesman

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Speaker 1: who eventually started his own snack company, and he began

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Speaker 1: producing and selling peanut butter as a snack item rather

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Speaker 1: than as a health food as Kellogg had labeled it

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Speaker 1: in eight and Bail claimed for many years that he

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Speaker 1: was the original manufacturer of peanut butter, and his advertising

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Speaker 1: included that claim. Bail is sometimes being credited as being

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Speaker 1: one of the first manufacturers of peanut butter to add

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Speaker 1: salt both to just regular peanuts and a peanut butter.

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Speaker 1: Thank you, George Bail, I love me some salted peanuts. Uh,

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Speaker 1: he passed away. In whether Kellogg or Bail was really

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Speaker 1: the first to come up with peanut butter as we

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Speaker 1: think of it today, that remains something of a debate.

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Speaker 1: There's more paperwork backing up Kellogg's claim in the form

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Speaker 1: of patents, but detractors point out that his peanut butter

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Speaker 1: like food wasn't as close to quote, real peanut butter

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Speaker 1: as the bail formula was. Yeah, a lot of them

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Speaker 1: point out that the boiling rather or the steaming rather

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Speaker 1: than the roasting, as being a pretty thistinctive variation, because

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Speaker 1: the roasting really does bring out a much different flavor.

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Speaker 1: But regardless of who made it first, peanut butter did,

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Speaker 1: as I mentioned just a bit ago, become incredibly popular,

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Speaker 1: whether people were still eating it thinking that it was

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Speaker 1: a health food or whether they just thought it was

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Speaker 1: really tasty and a convenient snack. Uh. In nineteen o four,

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Speaker 1: peanut butter was an attraction at the St. Louis World's Fair,

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Speaker 1: and shortly thereafter beech Nuts began manufacturing it uh And

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Speaker 1: unlike previous versions of peanut butter that went to market

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Speaker 1: in tens, beech Nuts product was the first that we

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Speaker 1: know of that was shipped in glass jars, and they

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Speaker 1: continue to make peanut butter for years. Beech Nut eventually

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Speaker 1: merged with Life Savers in nineteen fifty six. In nineteen

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Speaker 1: o nine, Hines also got into the peanut butter game.

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Speaker 1: Hines produced peanut butter until it was crowded out of

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Speaker 1: that market in the nineteen fifties. UH. And then between

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Speaker 1: nineteen o three and nineteen ten, and agricultural problem was

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Speaker 1: making its way north from Central America and this was

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Speaker 1: the Bowl weevil. We could actually do a whole episode

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Speaker 1: on how detrimental the Bowl weevil invasion was to US

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Speaker 1: agriculture at the time. It was not pretty. There were,

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Speaker 1: you know, agricultural communities that basically shut down completely, but

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Speaker 1: that's another episode. However, as they pertained to peanuts, UH.

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Speaker 1: Once they made their way to the US, these beetles

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Speaker 1: started gnashing on the cotton crop in the South, particularly

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Speaker 1: where cotton has normally grown, and they really did just

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Speaker 1: kind of break down the agricultural system there and they

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Speaker 1: left farmers looking for another crop that they could grow,

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Speaker 1: and for a lot of them, peanuts filled that void.

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Speaker 1: So people often credit George Washington Carver with inventing peanut butter,

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Speaker 1: and this whole Bowl Weevil inspired switch to planting peanuts

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Speaker 1: instead of cotton kind of figures into that legend. Carver

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Speaker 1: was a proponent of peanuts and there are many uses.

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Speaker 1: And he did teach farmers, particularly black farmers, about crop rotation,

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Speaker 1: although that wasn't exactly a new concept at that point.

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Speaker 1: And he did write about peanuts quite a bit, although

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Speaker 1: some of his claims were not quite correct. Uh. The

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Speaker 1: only peanut related patent Carver ever received was for a

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Speaker 1: cosmetic made from them and not peanut butter. Yeah. And

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Speaker 1: one of the incorrect claims he made was that peanuts

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Speaker 1: were easy to plant, growing harvest, And they are easy

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Speaker 1: to plant, and they're pretty easy to grow, but harvesting,

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Speaker 1: as I said, prior to machinery, was just backbreaking labor.

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Speaker 1: H And at this point though, peanut butter was a

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Speaker 1: product that was being made, but it was primarily just

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Speaker 1: for regional markets because prior to hydrogenation, the spread just

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Speaker 1: did not travel well. So hydrogenations raised the melting point

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Speaker 1: of peanut butter so that it would stay solid at

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Speaker 1: room temperature and not separate into oils and solids. Today

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Speaker 1: you have to pay extra for that, uh yeah, because

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Speaker 1: you know, the fancy peanut butter that you gotta stir

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Speaker 1: together cost the most in the National Peanut Butter Manufacturers Association,

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Speaker 1: which today is the peanut and that processors association was formed.

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Speaker 1: So okay, we're gonna start talking a lot about hydrogenation,

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Speaker 1: and because it becomes really important in the story of

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Speaker 1: peanut butter, so we actually want to also talk about

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Speaker 1: exactly what that is. And to do that, I'm actually gonna, um,

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Speaker 1: We're gonna quote a passage from John Crampnor's book Creamy

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Speaker 1: and Crunchy and Informal History of Peanut Butter, the All

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Speaker 1: American Food rather than sort of try to reinvent the

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Speaker 1: food science wheel, because he lays it out very nicely.

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Speaker 1: The hydrogenation process consists of bubbling hydrogen into the bottom

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Speaker 1: of a tank of vegetable oil in the presence of

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Speaker 1: a catalyst such as powdered nickel. This isn't done at

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Speaker 1: the peanut butter plant, but a separate facility. When vegetable

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Speaker 1: oil is hydrogenated, two things happen. Hydrogen atoms attached themselves

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Speaker 1: to carbon atoms, and the double bonds of electrons between

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Speaker 1: some carbon atoms are replaced by single bonds between the

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Speaker 1: carbon and hydrogen atoms. Vegetable oil molecules with double bonds

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Speaker 1: have a bent or kink structure, so they don't stack

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Speaker 1: together easily, causing them to remain fluid. Molecules with single

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Speaker 1: bonds are straighter, stacked together easily, and are solid. By

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Speaker 1: replacing double bonds with single bonds, hydrogenation creates a more

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Speaker 1: tightly packed crystalline structure and the vegetable oil raising its

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Speaker 1: melting point. So yeah, that's basically what they're saying is

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Speaker 1: this makes it um all stick together but not become

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Speaker 1: a solid, so it remains spreadable and smoother um. And

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Speaker 1: I feel like we should briefly talk about trans fats

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Speaker 1: because they are the villains of modern nutrition and they

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Speaker 1: are part of this process. They're created when the ground

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Speaker 1: peanuts and hydrogenated oil are heated to very high temperatures

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Speaker 1: and then rapidly cooled, and this crystallizes the fatty acids

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Speaker 1: in the mixture. Transpats, as we know, lead to arterial clogging.

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Speaker 1: And that's because their melting point is so high that

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Speaker 1: they can't really be burned off like through exercise, Like

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Speaker 1: you could never really work out hard enough to activate

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Speaker 1: the melting of them and for them to easily be

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Speaker 1: um um metabolized and moved out of your body. So

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Speaker 1: they tend to accumulate, and that's why people are very

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Speaker 1: twitchy about them. So this whole transpat situation might make

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Speaker 1: you want to shun peanut butter, but when it's correctly made,

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Speaker 1: the product only has really tiny amounts of transpats. The

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Speaker 1: presence of transpats and peanut butter falls well below the

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Speaker 1: FDA standard that would require it to be mentioned on

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Speaker 1: the label. Yeah, I didn't um double checked the veracity

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Speaker 1: of it, but I read one statement from a food

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Speaker 1: scientist that said, basically, if you eat one cookie with

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Speaker 1: trans fats in it, it is far more trans fats

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Speaker 1: than you would get in many, many servings of peanut butter.

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Speaker 1: So it really is kind of a trace amount. So

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Speaker 1: now that we've got the science lesson out of the way,

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Speaker 1: let's have a brief word from a sponsor, and then

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Speaker 1: we'll talk about one of the most important men in

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Speaker 1: the peanut butter story. So a gentleman named Joseph rose

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Speaker 1: Field figures very prominently in peanut butter history. On April

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Speaker 1: fifth one, he filed for a patent for his process

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Speaker 1: of partially hydrogenating peanut butter to stabilize it, and in

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Speaker 1: ninety three he manufactured a brand called luncheon Uh, and

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Speaker 1: this was an unstabilized peanut butter. Though in nine or

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Speaker 1: twenty four rose Field licenses patent to the Swift Company

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Speaker 1: and in a short lived brand introduced by Swift was

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Speaker 1: named either Dainty or Delicia, and it was making peanut

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Speaker 1: butter using rose Field's patented process. Yeah, and the reason

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Speaker 1: that we're not sure of the name is there's not

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Speaker 1: a lot of documentation, and that information is taken from

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Speaker 1: um court testimony that rose Field's children gave in I

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Speaker 1: think in nineteen eighties, so it was much later and

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Speaker 1: they were working for memory and they couldn't quite recall

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Speaker 1: the exact name. But that's why we're not sure of it.

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Speaker 1: But Swift's early effort with either Dainty or Delicia, whichever

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Speaker 1: it was called, did not sell particularly well. However, they

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Speaker 1: didn't abandon this idea. The company made another run at

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Speaker 1: peanut butter manufacturer, again using rose Field's partial hydrogenation pattern

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Speaker 1: in and this is when they introduced it as Peter Pan,

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Speaker 1: which of course became the first big brand on the market,

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Speaker 1: which is what I wanted desperately as a child when

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Speaker 1: we were eating peanut butter from a tub that had

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Speaker 1: to be stirred together. Now was it because peter Pan

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Speaker 1: was smooth and delicious or was it because it was

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Speaker 1: called peter Pan? Uh, it was because it was like

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Speaker 1: smooth and delicious and sugary and not not. So the

430
00:24:32,240 --> 00:24:35,640
Speaker 1: difference is not nearly as pronounced today. But the texture

431
00:24:36,119 --> 00:24:40,800
Speaker 1: of the organic sturn together peanut butter from nineteen seventy

432
00:24:41,040 --> 00:24:45,200
Speaker 1: nine was like kind of dry and chunky and didn't

433
00:24:45,240 --> 00:24:50,280
Speaker 1: spread very well. Um, whereas like peter Pan peanut butter

434
00:24:50,440 --> 00:24:53,399
Speaker 1: was this magical sweet deliciousness because it's also there's a

435
00:24:53,400 --> 00:24:56,560
Speaker 1: fair amount of sugar and a lot of and a

436
00:24:56,600 --> 00:25:00,800
Speaker 1: lot of peanut butters in addition to the parts. We'll

437
00:25:01,040 --> 00:25:03,440
Speaker 1: talk about that in a minute. Yeah, I'm pretty sure

438
00:25:03,440 --> 00:25:04,920
Speaker 1: that I would go to my grandmother's house and she

439
00:25:04,960 --> 00:25:06,960
Speaker 1: would make us peanut butter and jelly sandwiches, and they

440
00:25:06,960 --> 00:25:09,480
Speaker 1: would be peanut butter. There would be peter Pan peanut

441
00:25:09,480 --> 00:25:13,520
Speaker 1: butter on white bread with jelly, none of which were

442
00:25:13,560 --> 00:25:21,280
Speaker 1: appropriate things to eat at our house. There was also

443
00:25:21,320 --> 00:25:24,000
Speaker 1: another man who patent today food product just a few

444
00:25:24,000 --> 00:25:26,640
Speaker 1: weeks before rose Field, and his name was Frank Stockton.

445
00:25:27,400 --> 00:25:30,200
Speaker 1: The first pattern that actually used the phrase peanut butter,

446
00:25:30,359 --> 00:25:34,960
Speaker 1: and Stockton's patents described a full hydrogenation process, which made

447
00:25:34,960 --> 00:25:37,200
Speaker 1: for a less creamy product and one that was more

448
00:25:37,240 --> 00:25:40,359
Speaker 1: of a salad with a higher melting point. He licensed

449
00:25:40,400 --> 00:25:44,119
Speaker 1: his hydrogenation process to Hynes, who was producing hydrogenated peanut

450
00:25:44,119 --> 00:25:48,920
Speaker 1: butter as early as Yeah. Even when you get into

451
00:25:48,960 --> 00:25:52,200
Speaker 1: kind of more in depth stories of how peanut butter

452
00:25:52,320 --> 00:25:55,840
Speaker 1: came to be what it is today, UM Frank Stockton

453
00:25:55,880 --> 00:25:58,639
Speaker 1: often gets left out of the picture, in part because

454
00:25:58,720 --> 00:26:03,680
Speaker 1: some say that his full hydrogenation process just it made

455
00:26:03,720 --> 00:26:06,320
Speaker 1: for a peanut butter that was not as naturally delicious

456
00:26:06,680 --> 00:26:08,760
Speaker 1: because it was more solid, it was harder to spread.

457
00:26:08,960 --> 00:26:10,600
Speaker 1: Some would feel like it was kind of a step

458
00:26:10,600 --> 00:26:15,399
Speaker 1: back in terms of UM, you know, consumer appeal. And

459
00:26:15,560 --> 00:26:18,119
Speaker 1: rose Field and the Peter Pan company, you remember they

460
00:26:18,119 --> 00:26:22,240
Speaker 1: were licensing his partial hydrogenation process, had a pretty significant

461
00:26:22,240 --> 00:26:26,320
Speaker 1: falling out in ninety two after some changes in leadership

462
00:26:26,359 --> 00:26:31,480
Speaker 1: at UM, the Swift Company which owned Peter Pan, the manufacturer,

463
00:26:31,520 --> 00:26:33,560
Speaker 1: made a move to reduce the fee that they were

464
00:26:33,600 --> 00:26:37,600
Speaker 1: paying rose Field for licensing his partial hydrogenation process, and

465
00:26:37,640 --> 00:26:40,000
Speaker 1: he was not having that uh, and the two entities

466
00:26:40,000 --> 00:26:43,199
Speaker 1: went their separate ways, and then rose Field started his

467
00:26:43,240 --> 00:26:47,760
Speaker 1: own peanut butter company called Skippy. Uh. The Swift Company,

468
00:26:47,840 --> 00:26:50,680
Speaker 1: which again had been the parent to Peter Pan, switched

469
00:26:50,680 --> 00:26:53,440
Speaker 1: to a different hydrogenation process, which was patented by a

470
00:26:53,440 --> 00:26:56,960
Speaker 1: man named Leo Brown in two and Brown's patent is

471
00:26:57,040 --> 00:26:59,920
Speaker 1: kind of interesting because, um, a lot of it really

472
00:27:00,040 --> 00:27:02,639
Speaker 1: focuses on its prevention of the products sticking to the

473
00:27:02,680 --> 00:27:05,119
Speaker 1: roof of the consumer's mouse. The it talks a lot

474
00:27:05,160 --> 00:27:07,640
Speaker 1: about saliva and how it will factor in with this

475
00:27:07,720 --> 00:27:12,160
Speaker 1: different hydrogenation process. Rose Field further experimented with peanut butter

476
00:27:12,200 --> 00:27:14,399
Speaker 1: production by setting up a lab and testing out a

477
00:27:14,400 --> 00:27:17,400
Speaker 1: new system to try to get a smoother, more palatable mixture.

478
00:27:18,000 --> 00:27:20,879
Speaker 1: He started churning his peanut butter rather than grinding it,

479
00:27:20,880 --> 00:27:24,439
Speaker 1: which was the normal method, by then dropping crushed nuts

480
00:27:24,480 --> 00:27:27,480
Speaker 1: into the mixture. He invented chunky peanut butter, which was

481
00:27:27,520 --> 00:27:30,840
Speaker 1: introduced in Nive and which I have never cared for.

482
00:27:31,440 --> 00:27:37,520
Speaker 1: Oh ha, ha ha, You're dead to me, Tracy V. Wilson,

483
00:27:37,640 --> 00:27:41,119
Speaker 1: because I'm all about the chunky peanut butter. Um, you

484
00:27:41,240 --> 00:27:46,080
Speaker 1: and your smooth Peter. I'm sticking with Skippy, I guess uh.

485
00:27:46,200 --> 00:27:49,679
Speaker 1: Rose Field also introduced a chocolate peanut butter combo in

486
00:27:49,760 --> 00:27:52,440
Speaker 1: the form of choc nut butter, although this product never

487
00:27:52,480 --> 00:27:54,639
Speaker 1: really caught on, but he was kind of ahead of

488
00:27:54,640 --> 00:27:57,480
Speaker 1: his time because five years later the Reese's Cup was

489
00:27:57,520 --> 00:28:00,560
Speaker 1: introduced and it kind of went off like gangbusters. In

490
00:28:00,680 --> 00:28:04,199
Speaker 1: nine five, rose Field sold Skippy to Best Foods for

491
00:28:04,320 --> 00:28:09,159
Speaker 1: six million dollars. Uh which also this also was a

492
00:28:09,160 --> 00:28:14,920
Speaker 1: company that makes Hellman's mayonnaise products. Yeah, uh so. Also

493
00:28:14,960 --> 00:28:18,639
Speaker 1: in ninety five there was a Kentucky man named William T. Young,

494
00:28:18,800 --> 00:28:21,159
Speaker 1: and he sold his company, which at the time was

495
00:28:21,200 --> 00:28:24,560
Speaker 1: called Big Top Peanut Butter, to Procter and Gamble, and

496
00:28:24,600 --> 00:28:29,080
Speaker 1: Procter and Gamble reformulated Young's recipe pretty significantly. They used

497
00:28:29,080 --> 00:28:33,320
Speaker 1: alternate oils to peanut oils in the hydrogenation process. Then

498
00:28:33,480 --> 00:28:37,280
Speaker 1: they started adding sugar and molasses to their products. This

499
00:28:37,400 --> 00:28:40,520
Speaker 1: new version of the recipe was rebranded as Jiff and

500
00:28:40,640 --> 00:28:44,920
Speaker 1: competitors took notice. Soon afterward, other peanut butter manufacturers started

501
00:28:44,960 --> 00:28:50,200
Speaker 1: adding sweeteners and non peanut oils to their products, and

502
00:28:50,240 --> 00:28:54,040
Speaker 1: then the Food and Drug Administration got involved. Uh. They

503
00:28:54,080 --> 00:28:56,440
Speaker 1: were watching this kind of shift in peanut butter from

504
00:28:56,440 --> 00:29:00,520
Speaker 1: being just peanuts and peanut oil to peanuts, peanut oil,

505
00:29:00,600 --> 00:29:03,480
Speaker 1: other oils, and sugars, and they were not okay with

506
00:29:03,520 --> 00:29:07,600
Speaker 1: a product that included non peanut ingredients being labeled as

507
00:29:07,640 --> 00:29:11,200
Speaker 1: peanut butter. The FDA stance was that a product needed

508
00:29:11,240 --> 00:29:16,960
Speaker 1: to be peanuts to be marketed as peanut butter. But manufacturers,

509
00:29:17,000 --> 00:29:20,120
Speaker 1: on the other hand, thought that was a much more

510
00:29:20,160 --> 00:29:24,040
Speaker 1: reasonable number, and thus began twelve years of legal back

511
00:29:24,080 --> 00:29:26,320
Speaker 1: and forth about what percentage of peanuts has to be

512
00:29:26,360 --> 00:29:29,320
Speaker 1: in peanut butter for it to really be peanut butter. Finally,

513
00:29:29,440 --> 00:29:34,080
Speaker 1: in nine the FDA and manufacturers settled on nine of

514
00:29:34,200 --> 00:29:39,800
Speaker 1: the amount of peanuts a jar of peanut butter must contain. Yeah,

515
00:29:39,840 --> 00:29:40,960
Speaker 1: And it was one of those things that I was

516
00:29:41,000 --> 00:29:43,000
Speaker 1: doing my research. I didn't include it here because it

517
00:29:43,040 --> 00:29:45,240
Speaker 1: gets very mathey in a hurry. But a lot of

518
00:29:45,280 --> 00:29:48,920
Speaker 1: the arguments were like, okay, but if we include this

519
00:29:49,120 --> 00:29:51,720
Speaker 1: many peanuts and this much peanut oil, then we don't

520
00:29:51,760 --> 00:29:54,920
Speaker 1: have any space to put molasses in, so that's not

521
00:29:54,960 --> 00:29:57,360
Speaker 1: really a workable recipe for us. Like it was all

522
00:29:57,360 --> 00:29:59,680
Speaker 1: sort of A lot of their argument was science based

523
00:29:59,720 --> 00:30:02,560
Speaker 1: and what could actually fit in the recipe and still

524
00:30:02,560 --> 00:30:05,840
Speaker 1: make it palatable and competitive on the market. And what

525
00:30:06,000 --> 00:30:11,800
Speaker 1: consumers were used to eating. Um. So since the nineteen seventies,

526
00:30:11,800 --> 00:30:13,800
Speaker 1: there have, of course, I'm sure all of our listeners

527
00:30:13,800 --> 00:30:17,800
Speaker 1: will remember one or another recall or a shifting health

528
00:30:17,800 --> 00:30:20,600
Speaker 1: trend that have damaged one big peanut butter brand or

529
00:30:20,640 --> 00:30:23,280
Speaker 1: another for a time. But peanut butter just as a

530
00:30:23,320 --> 00:30:27,040
Speaker 1: food has really remained a staple in pantries, certainly throughout

531
00:30:27,080 --> 00:30:29,640
Speaker 1: the US and in other parts of the world. Yeah.

532
00:30:29,680 --> 00:30:31,320
Speaker 1: I think one of the I know one of the

533
00:30:31,320 --> 00:30:33,200
Speaker 1: reasons that we ate it so much as a child

534
00:30:33,320 --> 00:30:36,680
Speaker 1: was that even uh, even though they were they were

535
00:30:36,720 --> 00:30:40,520
Speaker 1: buying organic from a food co op, it was like

536
00:30:41,080 --> 00:30:44,320
Speaker 1: not a brand of it was like a tub of

537
00:30:45,040 --> 00:30:49,520
Speaker 1: industrial sized, super cheap. We can make a million sandwhich

538
00:30:49,520 --> 00:30:51,880
Speaker 1: is out of this peanut butter that had to be

539
00:30:51,920 --> 00:30:55,479
Speaker 1: stirred together with a bachelor. Oh yeah, there are so

540
00:30:55,520 --> 00:30:58,880
Speaker 1: many tales of like, uh, you know, I'm sure anybody

541
00:30:58,920 --> 00:31:00,680
Speaker 1: in their friends circle will be like, oh, when I

542
00:31:00,720 --> 00:31:02,760
Speaker 1: was in college and super broke, I would just buy

543
00:31:02,760 --> 00:31:04,440
Speaker 1: like a jar of peanut butter and a loaf of

544
00:31:04,520 --> 00:31:06,080
Speaker 1: bread and that would have to last week for the week.

545
00:31:06,320 --> 00:31:08,680
Speaker 1: And even famous people often love to tell they're like,

546
00:31:08,840 --> 00:31:11,160
Speaker 1: I was so broke peanut butter stories that are basically

547
00:31:11,200 --> 00:31:13,800
Speaker 1: the same story of this is what sustained me when

548
00:31:13,800 --> 00:31:18,600
Speaker 1: I wasn't able to, you know, afford more um variety

549
00:31:18,640 --> 00:31:21,280
Speaker 1: in my diet. So peanut butter has saved a lot

550
00:31:21,320 --> 00:31:24,320
Speaker 1: of people from being hungry, that's for sure. Uh. And

551
00:31:24,360 --> 00:31:26,280
Speaker 1: I thought to close out it might be fun just

552
00:31:26,360 --> 00:31:29,320
Speaker 1: to share a handful of fun facts about peanut butter.

553
00:31:30,120 --> 00:31:32,720
Speaker 1: By the time he retired to start off, Josip rose

554
00:31:32,800 --> 00:31:36,280
Speaker 1: Field had ten food patents. Yeah, he really did some

555
00:31:36,360 --> 00:31:39,080
Speaker 1: interesting things in terms of the food industry. He paid

556
00:31:39,080 --> 00:31:42,000
Speaker 1: his workers a lot more than than most other companies were.

557
00:31:42,040 --> 00:31:45,000
Speaker 1: He admitted the wide mouth peanut butter jar. Uh. He

558
00:31:45,080 --> 00:31:48,200
Speaker 1: was very into uh kind of moving and shaking and

559
00:31:48,240 --> 00:31:52,400
Speaker 1: trying new things. Um. In seven, the New Yorker published

560
00:31:52,400 --> 00:31:55,640
Speaker 1: its first peanut butter cartoon, and that was by some

561
00:31:56,040 --> 00:31:59,120
Speaker 1: a sure sign that the product had become a cultural institution.

562
00:31:59,680 --> 00:32:01,760
Speaker 1: To make gets well bounced jar of peanut butter, you'll

563
00:32:01,760 --> 00:32:05,120
Speaker 1: need about five and forty peanuts. That's so when you

564
00:32:05,160 --> 00:32:07,400
Speaker 1: mentioned earlier, if you saw my Rye Grand when you

565
00:32:07,440 --> 00:32:11,400
Speaker 1: were talking about possibly experimenting with planting peanuts. It's one

566
00:32:11,400 --> 00:32:13,320
Speaker 1: of those things where you have to plant so many

567
00:32:13,400 --> 00:32:15,960
Speaker 1: to get a little bit of a crop. So well,

568
00:32:16,000 --> 00:32:19,160
Speaker 1: and if my memory is accurately, pretty much grew them

569
00:32:19,160 --> 00:32:22,960
Speaker 1: and snacked on them, and it's tirely possible that I'm

570
00:32:23,000 --> 00:32:26,200
Speaker 1: conflating them with some other root food that we grew.

571
00:32:30,160 --> 00:32:33,640
Speaker 1: Is the first year that hydrogenated peanut butter out sold

572
00:32:33,760 --> 00:32:37,640
Speaker 1: natural peanut butter, and while peanut butter is often seen

573
00:32:37,640 --> 00:32:41,240
Speaker 1: as a staple for people with limited budgets, fancy peanut

574
00:32:41,240 --> 00:32:43,960
Speaker 1: butters are now a large part of the market. I

575
00:32:44,000 --> 00:32:48,400
Speaker 1: will confess I buy a fancy peanut butter. I do sometimes,

576
00:32:48,400 --> 00:32:51,000
Speaker 1: but every once in a while, Um, I'll be on

577
00:32:51,040 --> 00:32:53,640
Speaker 1: the peanut butter. I'll looking at the sort of you know,

578
00:32:53,800 --> 00:32:56,000
Speaker 1: organics and the naturals, and I'll look at Brian and

579
00:32:56,040 --> 00:32:58,320
Speaker 1: be like, not this time, i gotta go with the

580
00:32:58,320 --> 00:33:01,400
Speaker 1: the old standards for sugar them because they are very

581
00:33:01,400 --> 00:33:04,320
Speaker 1: delicious and they're kind of um. There's a lot of

582
00:33:04,360 --> 00:33:09,520
Speaker 1: nostalgia that's part of it. One acre of peanuts translates

583
00:33:09,560 --> 00:33:14,240
Speaker 1: to roughly thirty peanut butter sandwiches. About eight of today's

584
00:33:14,240 --> 00:33:17,560
Speaker 1: peanut butters are hydrogenated and to be labeled as natural

585
00:33:17,600 --> 00:33:20,960
Speaker 1: peanut butter. The product can contain natural sweeteners and salt,

586
00:33:21,000 --> 00:33:25,840
Speaker 1: but no stabilizers. So that's why a natural peanut butters

587
00:33:25,880 --> 00:33:30,959
Speaker 1: often have to be um stirred. Now, there are a

588
00:33:30,960 --> 00:33:33,360
Speaker 1: lot and I haven't looked into the science of this,

589
00:33:33,440 --> 00:33:36,800
Speaker 1: but have you seen these where it's like it's natural

590
00:33:36,840 --> 00:33:38,840
Speaker 1: peanut butter that you do not have to stir, Like

591
00:33:38,880 --> 00:33:42,200
Speaker 1: the label will state like no stirring needed. How are

592
00:33:42,200 --> 00:33:44,560
Speaker 1: they doing that? I have seen that, but I have

593
00:33:44,640 --> 00:33:48,520
Speaker 1: not bought them because I have this weird estalgia for

594
00:33:48,760 --> 00:33:52,920
Speaker 1: stirring the peanut butter because of my weirdo organic childhood.

595
00:33:56,040 --> 00:34:00,880
Speaker 1: Uh In Delta Airlines distributed sixty nine point six million

596
00:34:00,960 --> 00:34:04,080
Speaker 1: packs of peanuts on its flights. Related to that and

597
00:34:04,080 --> 00:34:05,560
Speaker 1: to what I'm going to say next, I was on

598
00:34:05,600 --> 00:34:08,000
Speaker 1: a flight very recently where there were no peanuts served

599
00:34:08,080 --> 00:34:09,799
Speaker 1: because there was someone on the flight who had a

600
00:34:09,800 --> 00:34:11,759
Speaker 1: severe peanut allergy and it turned out that was my

601
00:34:11,800 --> 00:34:16,520
Speaker 1: seat mate. Oh my goodness. UH. As many as six

602
00:34:16,560 --> 00:34:18,759
Speaker 1: out of a thousand people in the United States have

603
00:34:18,960 --> 00:34:21,520
Speaker 1: peanut allergies, which is really sad because, in addition to

604
00:34:21,560 --> 00:34:24,360
Speaker 1: the fact that it means you can't eat this pretty

605
00:34:24,440 --> 00:34:28,640
Speaker 1: cheap and tasty staple. Like often peanut allergies are just deadly,

606
00:34:28,760 --> 00:34:31,880
Speaker 1: which is why they were not served on the entire airplane,

607
00:34:31,920 --> 00:34:35,879
Speaker 1: because there was one person with a severe allergy. Yeah,

608
00:34:35,880 --> 00:34:37,800
Speaker 1: and it's one of those things. I'm sure anybody who's

609
00:34:37,800 --> 00:34:40,279
Speaker 1: listening that's dealt with peanut allergy, and even people that

610
00:34:40,360 --> 00:34:45,440
Speaker 1: haven't probably no peanuts and peanut powder show up in

611
00:34:45,520 --> 00:34:48,479
Speaker 1: some unusual places. It's kind of like gluten, where you don't.

612
00:34:48,800 --> 00:34:50,880
Speaker 1: It's not always in the places you automatically think it

613
00:34:50,920 --> 00:34:53,520
Speaker 1: would be, so that it's very restrictive. It makes me

614
00:34:53,600 --> 00:34:55,439
Speaker 1: sad because I love peanut butter so much. I wish

615
00:34:55,440 --> 00:34:57,719
Speaker 1: everybody could chow down on it. Yeah, and I know

616
00:34:57,800 --> 00:34:59,879
Speaker 1: that there are people who are really against the id

617
00:35:00,040 --> 00:35:03,320
Speaker 1: of banning peanuts from a place because of allergies, But seriously,

618
00:35:03,400 --> 00:35:06,040
Speaker 1: an airplane, like, what are you gonna do if you

619
00:35:06,080 --> 00:35:11,360
Speaker 1: have a medical emergency in the eighth when you're trapped

620
00:35:11,360 --> 00:35:15,880
Speaker 1: in a steel tube her lying space. Um. Peanuts actually

621
00:35:15,880 --> 00:35:19,120
Speaker 1: contribute more than four billion dollars to the US economy

622
00:35:19,200 --> 00:35:24,280
Speaker 1: every single year, and Americans spend almost eight hundred million

623
00:35:24,360 --> 00:35:28,920
Speaker 1: dollars a year on peanut butter. Uh. The average American

624
00:35:29,080 --> 00:35:32,600
Speaker 1: eats about six pounds. That's roughly two point seven kgs

625
00:35:32,600 --> 00:35:36,440
Speaker 1: of peanuts and peanut butter products each year. I'm really

626
00:35:36,520 --> 00:35:39,200
Speaker 1: quite confident in all seriousness that you could triple that

627
00:35:39,280 --> 00:35:45,799
Speaker 1: number for me and we'll just leave that there. Well. So,

628
00:35:46,280 --> 00:35:48,520
Speaker 1: in my weirdo organic childhood, one of the things that

629
00:35:48,560 --> 00:35:51,200
Speaker 1: we would have for a snack would be uh, some

630
00:35:51,200 --> 00:35:53,880
Speaker 1: some peanut butter from the tub of peanut butter that

631
00:35:53,920 --> 00:35:56,760
Speaker 1: had to be started together with a bachelor, um and

632
00:35:56,760 --> 00:36:01,600
Speaker 1: and honey smashed together in a cup. Who young with this?

633
00:36:01,960 --> 00:36:07,279
Speaker 1: I still do that sometimes, um and I. Usually my

634
00:36:07,360 --> 00:36:10,400
Speaker 1: breakfast lately has been peanut butter on a fruit, like

635
00:36:10,440 --> 00:36:13,439
Speaker 1: peanut butter on apple or peanut butter on banana. It's

636
00:36:13,480 --> 00:36:22,520
Speaker 1: good stuff. I'm a fan of peanut butter. Thank you

637
00:36:22,560 --> 00:36:25,000
Speaker 1: so much for joining us today for this Saturday classic.

638
00:36:25,280 --> 00:36:27,719
Speaker 1: If you have heard any kind of email address or

639
00:36:27,760 --> 00:36:29,640
Speaker 1: maybe a Facebook you are l during the course of

640
00:36:29,640 --> 00:36:32,280
Speaker 1: the episode, that might be obsolete. It might be doubly

641
00:36:32,320 --> 00:36:35,680
Speaker 1: obsolete because we have changed our email address again. You

642
00:36:35,719 --> 00:36:38,600
Speaker 1: can now reach us at History Podcast at I heart

643
00:36:38,680 --> 00:36:41,680
Speaker 1: radio dot com, and we're all over social media at

644
00:36:41,800 --> 00:36:44,560
Speaker 1: missed in History, and you can subscribe to our show

645
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Speaker 1: on Apple podcasts, Google podcast the I heart Radio app,

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Speaker 1: and wherever else you listen to podcasts. Stuff you Missed

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Speaker 1: in History Class is a production of I heart Radio.

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Speaker 1: For more podcasts from I heart Radio, visit the iHeart

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Speaker 1: Radio app, Apple podcasts, or wherever you listen to your

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Speaker 1: favorite shows. M m hm