1 00:00:09,039 --> 00:00:12,320 Speaker 1: Hello, and welcome to Savor Protection of iHeartRadio. I'm Annie Reeve. 2 00:00:12,280 --> 00:00:14,319 Speaker 2: And I'm moarn vocal Bum and today we have an 3 00:00:14,320 --> 00:00:16,720 Speaker 2: episode for you about Fanny Farmer. 4 00:00:17,720 --> 00:00:20,880 Speaker 1: Yes, who is someone we've talked about a few times. 5 00:00:20,880 --> 00:00:22,800 Speaker 1: We've mentioned a few times, I should. 6 00:00:22,480 --> 00:00:27,880 Speaker 2: Say, certainly in talking about her cookbook, The Boston Cooking 7 00:00:27,920 --> 00:00:28,720 Speaker 2: School Cookbook. 8 00:00:29,240 --> 00:00:31,720 Speaker 1: Yes, that does come up a lot. And it has 9 00:00:31,800 --> 00:00:34,720 Speaker 1: been a while since we've done what shul we call 10 00:00:34,840 --> 00:00:37,000 Speaker 1: a profile and deliciousness. 11 00:00:37,280 --> 00:00:41,280 Speaker 2: Ah, yes, yeah, yes, yeah. So you can see our 12 00:00:41,320 --> 00:00:46,520 Speaker 2: previous entries in this loosely connected mini series. We've talked 13 00:00:46,560 --> 00:00:51,360 Speaker 2: about Julia Child and other people. 14 00:00:52,800 --> 00:00:54,800 Speaker 1: Isabella Beaten, Yeah. 15 00:00:58,040 --> 00:01:04,840 Speaker 2: Oh uh huh uh huh, yep, yeah, Edna Lewis, we 16 00:01:05,240 --> 00:01:07,959 Speaker 2: talked about joy of Cooking, Irma Ron Bauer. 17 00:01:09,240 --> 00:01:12,560 Speaker 1: Yes, we have talked about cookbooks and kind of the 18 00:01:12,640 --> 00:01:17,480 Speaker 1: nature of cookbooks and stuff through various episodes, so lots 19 00:01:17,480 --> 00:01:22,280 Speaker 1: of stuff to explore. But this episode was really really 20 00:01:22,360 --> 00:01:26,479 Speaker 1: interesting to me because I didn't know this. I didn't 21 00:01:26,520 --> 00:01:30,120 Speaker 1: know this at all, And despite the fact that we 22 00:01:30,160 --> 00:01:31,920 Speaker 1: talk about it often or we use it as a 23 00:01:31,920 --> 00:01:33,560 Speaker 1: source often, I didn't know about this. 24 00:01:33,840 --> 00:01:36,360 Speaker 2: Yeah, yeah, yeah, I didn't know about this humans background, 25 00:01:36,480 --> 00:01:38,160 Speaker 2: so so heck yeah. 26 00:01:38,280 --> 00:01:40,679 Speaker 1: Yes, which I guess brings us to our questions. I 27 00:01:40,720 --> 00:01:47,880 Speaker 1: suppose it does. Fanny Farmer, what or who is it? 28 00:01:48,960 --> 00:01:53,960 Speaker 2: Well? Fanny Merritt Farmer was a recipe writer, lecturer, and 29 00:01:54,040 --> 00:01:57,320 Speaker 2: all around educator in cooking and nutrition around the turn 30 00:01:57,400 --> 00:02:01,160 Speaker 2: of the twentieth century. She placed an emphasis on the 31 00:02:01,200 --> 00:02:05,560 Speaker 2: developing fields of dietary science and domestic science, with the 32 00:02:05,640 --> 00:02:09,400 Speaker 2: idea that it's not like difficult to cook or to 33 00:02:09,560 --> 00:02:12,520 Speaker 2: run a household for both health and happiness. It just 34 00:02:12,560 --> 00:02:15,680 Speaker 2: takes comprehension and like a little bit of work. Yeah, 35 00:02:16,000 --> 00:02:18,919 Speaker 2: it's actually really close. I feel like her point of 36 00:02:19,000 --> 00:02:22,200 Speaker 2: view in essence to one of my favorite descriptions of 37 00:02:22,200 --> 00:02:26,400 Speaker 2: what we do here at this weird workplace of ours 38 00:02:26,600 --> 00:02:31,359 Speaker 2: from colleague Ben Bolan, the world is understandable and worth understanding. 39 00:02:32,400 --> 00:02:39,840 Speaker 2: Oh yeah yeah. And Farmer pioneered the inclusion of standard 40 00:02:40,000 --> 00:02:43,800 Speaker 2: measurements in recipes, where previously cookbooks might have called for 41 00:02:43,960 --> 00:02:46,840 Speaker 2: like a pinch or a walnut sized lump, or a 42 00:02:46,960 --> 00:02:51,440 Speaker 2: handful or a tea cupful of something. She wrote about 43 00:02:51,560 --> 00:02:55,480 Speaker 2: tea spoons and tablespoons and actual measuring cups, not just 44 00:02:55,520 --> 00:02:58,000 Speaker 2: like whatever you've got in your cupboard and how to 45 00:02:58,160 --> 00:03:02,200 Speaker 2: measure out different ingredients. She is sometimes called the mother 46 00:03:02,320 --> 00:03:05,800 Speaker 2: of level measurements. So she did a lot of work 47 00:03:05,840 --> 00:03:09,639 Speaker 2: in making cooking and nutrition and the pleasure of food 48 00:03:10,160 --> 00:03:17,639 Speaker 2: practical and accessible. She's like, Okay, think of your favorite cookbook, 49 00:03:18,120 --> 00:03:21,360 Speaker 2: maybe one that's been in your family. Maybe certain pages 50 00:03:21,400 --> 00:03:24,560 Speaker 2: are stained from when you had butter on your fingers 51 00:03:24,600 --> 00:03:26,520 Speaker 2: and you needed to flip the page because you know 52 00:03:26,560 --> 00:03:28,680 Speaker 2: that you can get the dish right if you just 53 00:03:28,800 --> 00:03:31,840 Speaker 2: follow these blissfully clear instructions. 54 00:03:32,080 --> 00:03:33,400 Speaker 1: Yeah. Mm hmmm. 55 00:03:34,639 --> 00:03:36,520 Speaker 2: She is the grandmother of that book. 56 00:03:38,800 --> 00:03:40,560 Speaker 1: I do appreciate that book, and I do love what 57 00:03:40,600 --> 00:03:44,280 Speaker 1: we're going to talk about throughout this of kind of 58 00:03:44,320 --> 00:03:50,520 Speaker 1: the because I've expressed my frustration sometimes when you're trying 59 00:03:50,520 --> 00:03:51,960 Speaker 1: to get a recipe and it's like a pinch of 60 00:03:52,000 --> 00:03:53,640 Speaker 1: this or a dash of this, and you're like, what 61 00:03:53,680 --> 00:03:54,200 Speaker 1: does that mean. 62 00:03:55,000 --> 00:03:59,280 Speaker 2: She's like, the person who came in was like, let's 63 00:03:59,720 --> 00:04:02,920 Speaker 2: hold on, hold on, we can standardize this. We live, 64 00:04:03,240 --> 00:04:07,240 Speaker 2: we live in the incredible future. Let's make it happen. Yeah. Yeah, 65 00:04:07,360 --> 00:04:13,280 Speaker 2: the incredible future of the you know, eighteen nineties. But right, okay, 66 00:04:13,360 --> 00:04:15,720 Speaker 2: So the work that she is best known for is 67 00:04:15,720 --> 00:04:18,719 Speaker 2: called the Boston Cooking School Cookbook. It was first published 68 00:04:18,720 --> 00:04:21,040 Speaker 2: in eighteen ninety six and is still in print today, 69 00:04:21,800 --> 00:04:24,839 Speaker 2: though some editions are called the Fanny Farmer Cookbook instead. 70 00:04:25,640 --> 00:04:29,400 Speaker 2: And reading through it, it's it's really remarkable, Like A, 71 00:04:29,680 --> 00:04:33,159 Speaker 2: what a departure it was from prior cookbooks, and b 72 00:04:34,360 --> 00:04:37,560 Speaker 2: how close it is to the way that we start 73 00:04:37,600 --> 00:04:43,880 Speaker 2: every episode of Savor. Very like okay, just in case 74 00:04:43,960 --> 00:04:45,640 Speaker 2: you just got to Earth and you don't know what 75 00:04:45,680 --> 00:04:49,080 Speaker 2: a cheese is, let alone how to make one. Let's 76 00:04:49,080 --> 00:04:50,520 Speaker 2: explain it. 77 00:04:50,520 --> 00:04:54,839 Speaker 1: It's yes, like okay. 78 00:04:56,040 --> 00:04:59,360 Speaker 2: The opening of the book like like chapter one, line 79 00:04:59,400 --> 00:05:03,680 Speaker 2: one is food is anything which nourishes the body. From 80 00:05:03,720 --> 00:05:06,640 Speaker 2: fifteen to twenty elements enter into the composition of the body, 81 00:05:06,680 --> 00:05:09,720 Speaker 2: of which the following thirteen are considered Oxygen sixty two 82 00:05:09,760 --> 00:05:11,600 Speaker 2: and a half percent carbon, twenty one and a half 83 00:05:11,640 --> 00:05:18,119 Speaker 2: percent hydrogen, ten percent nitrogen, three percent calcium, phosphorus, potassium, sulfur, chlorine, sodium, magnesium, iron, 84 00:05:18,160 --> 00:05:22,600 Speaker 2: and fluorine. The remaining three percent food is necessary for growth, 85 00:05:22,640 --> 00:05:25,839 Speaker 2: repair and energy. Therefore, the elements composing the body must 86 00:05:25,880 --> 00:05:28,520 Speaker 2: be found in the food. The thirteen elements named are 87 00:05:28,560 --> 00:05:31,520 Speaker 2: formed into chemical compounds by the vegetable and animal kingdoms 88 00:05:31,640 --> 00:05:34,919 Speaker 2: to support the highest order of being man. All food 89 00:05:34,960 --> 00:05:37,840 Speaker 2: must undergo chemical change after being taken into the body 90 00:05:37,920 --> 00:05:40,320 Speaker 2: before it can be utilized by the body. This is 91 00:05:40,360 --> 00:05:43,920 Speaker 2: the office of the digestive system. 92 00:05:44,400 --> 00:05:47,760 Speaker 1: The office of the digestive system. 93 00:05:48,920 --> 00:05:54,680 Speaker 2: So a charming language here, b what an interesting introduction 94 00:05:54,760 --> 00:05:55,479 Speaker 2: to a cookbook. 95 00:05:56,839 --> 00:06:03,920 Speaker 1: Yes, absolutely, yes, very intense. I will say a lot 96 00:06:03,960 --> 00:06:04,760 Speaker 1: of percentages. 97 00:06:05,400 --> 00:06:08,320 Speaker 2: Yeah, yeah, yeah, but right, like I mean, you know, 98 00:06:08,360 --> 00:06:10,480 Speaker 2: and then it goes on to have like five different 99 00:06:10,480 --> 00:06:15,159 Speaker 2: recipes for ways of making egg salad. But but you know, 100 00:06:15,320 --> 00:06:19,200 Speaker 2: like like it, it does focus on the science here 101 00:06:19,320 --> 00:06:21,920 Speaker 2: and I and I find it so fascinating. I mean, 102 00:06:21,920 --> 00:06:24,159 Speaker 2: like in that opening chapter, it goes on to explain 103 00:06:24,600 --> 00:06:30,479 Speaker 2: how our bodies use uh what she what she called proteids, carbohydrates, 104 00:06:30,560 --> 00:06:34,000 Speaker 2: fats and oils, mineral matter and water like it gives 105 00:06:34,360 --> 00:06:37,600 Speaker 2: she gives the chemical formulas for different types of sugars. 106 00:06:38,520 --> 00:06:40,839 Speaker 2: Some of what she's saying, I mean, this was written 107 00:06:41,240 --> 00:06:45,839 Speaker 2: over a century ago. Some of what she says is 108 00:06:45,360 --> 00:06:48,080 Speaker 2: is very on point for what we know today. 109 00:06:48,240 --> 00:06:48,960 Speaker 1: Some of it is. 110 00:06:49,440 --> 00:06:53,960 Speaker 2: Extremely not so so that's interesting. It's interesting as well 111 00:06:54,000 --> 00:06:58,720 Speaker 2: as like a window into where science was about biology 112 00:06:58,720 --> 00:07:05,520 Speaker 2: and nutrition at the time. All that being said, according 113 00:07:05,640 --> 00:07:08,919 Speaker 2: to her niece and other sources, she actually like wasn't 114 00:07:08,960 --> 00:07:12,040 Speaker 2: a very good cook. She was more of like a 115 00:07:12,080 --> 00:07:14,680 Speaker 2: food detective and a force of nature. 116 00:07:15,960 --> 00:07:24,120 Speaker 1: Ooh, food detective. Okay, okay, well what about the nutrition. 117 00:07:25,400 --> 00:07:30,640 Speaker 2: Don't don't eat people, don't eat dead people, don't don't 118 00:07:31,440 --> 00:07:36,040 Speaker 2: don't do that. Well, I mean, I guess it's better 119 00:07:36,080 --> 00:07:39,160 Speaker 2: than eating living people. I'm gonna look, man, I'm gonna 120 00:07:39,200 --> 00:07:42,280 Speaker 2: leave this up to all y'all. You make your own judgments. 121 00:07:41,920 --> 00:07:51,680 Speaker 3: Back way, yeah, yeah, okay, Well, moving on, we do 122 00:07:51,920 --> 00:07:53,480 Speaker 3: have some numbers for. 123 00:07:53,400 --> 00:07:59,240 Speaker 2: You, yes there, okay. There were something like one and 124 00:07:59,280 --> 00:08:03,200 Speaker 2: fifty recipes in her original Boston Cooking School. 125 00:08:02,960 --> 00:08:09,160 Speaker 1: Cookbook, Yes, yes, And that cookbook has sold over seven 126 00:08:09,160 --> 00:08:12,400 Speaker 1: million copies today and still remains in print. 127 00:08:13,040 --> 00:08:16,800 Speaker 2: The original version of it went through eleven editions before 128 00:08:17,520 --> 00:08:20,640 Speaker 2: it got kind of morphed into something a little bit 129 00:08:20,680 --> 00:08:23,160 Speaker 2: more modern. We'll talk about that later. It's also been 130 00:08:23,200 --> 00:08:26,080 Speaker 2: translated into French, Spanish, Japanese, and Braille. 131 00:08:27,800 --> 00:08:32,480 Speaker 1: And this book had a massive influence and revolutionized the 132 00:08:32,480 --> 00:08:36,040 Speaker 1: cookbook space. Julia Child once said it was the quote 133 00:08:36,160 --> 00:08:39,760 Speaker 1: primary reference in her mom's kitchen and that she learned 134 00:08:39,800 --> 00:08:42,760 Speaker 1: a lot from cooking recipes that it contained for things 135 00:08:42,800 --> 00:08:45,719 Speaker 1: like fudge and pancakes. So it was one of those 136 00:08:45,760 --> 00:08:50,160 Speaker 1: things where it had that ripple effects when it came out. 137 00:08:50,559 --> 00:08:55,199 Speaker 2: Oh yeah, oh absolutely. And we do have a lot 138 00:08:55,240 --> 00:08:56,760 Speaker 2: to talk about in our history section. 139 00:08:57,559 --> 00:08:59,600 Speaker 1: We do, and we're going to get into that after 140 00:08:59,760 --> 00:09:11,440 Speaker 1: quick break for a word from our sponsor, and we're back. 141 00:09:11,480 --> 00:09:16,480 Speaker 1: Thank you, sponsor, Yes, thank you. So. Fanny Farmer was 142 00:09:16,520 --> 00:09:19,839 Speaker 1: born in Boston on March twenty third, eighteen fifty seven, 143 00:09:20,280 --> 00:09:23,320 Speaker 1: the first of four daughters in her family. She was 144 00:09:23,400 --> 00:09:26,840 Speaker 1: raised not far from there in Medford, and her parents 145 00:09:26,840 --> 00:09:30,280 Speaker 1: were struggling, but they were managing. Her father was a 146 00:09:30,320 --> 00:09:33,920 Speaker 1: printer and editor. Yes, and a great niece of theirs, 147 00:09:34,120 --> 00:09:35,560 Speaker 1: I don't know if it was the same niece, but 148 00:09:35,640 --> 00:09:40,160 Speaker 1: a great niece of theirs allegedly described them as Unitarian 149 00:09:40,280 --> 00:09:46,680 Speaker 1: and bookish, and yeah, Fanny Farmer certainly seemed to be 150 00:09:46,840 --> 00:09:51,360 Speaker 1: on that path. In the early days, she intended to 151 00:09:51,400 --> 00:09:54,160 Speaker 1: go to college to study to become a teacher, in 152 00:09:54,200 --> 00:09:56,640 Speaker 1: part because it was one of the few positions permitted 153 00:09:56,640 --> 00:09:59,640 Speaker 1: to women at the time. However, her plans changed when 154 00:09:59,679 --> 00:10:03,720 Speaker 1: she experienced some lower body paralysis at the age of sixteen, 155 00:10:04,679 --> 00:10:08,640 Speaker 1: the culprit most likely polio. She was advised to stay 156 00:10:08,640 --> 00:10:11,880 Speaker 1: home and rest, like, don't even study. This was the 157 00:10:11,920 --> 00:10:14,920 Speaker 1: medical advice someone in her position would probably receive at 158 00:10:14,920 --> 00:10:15,200 Speaker 1: the time. 159 00:10:15,920 --> 00:10:16,120 Speaker 2: Yeah. 160 00:10:16,800 --> 00:10:20,240 Speaker 1: Yes. Eventually, Farmer did secure work as a sort of 161 00:10:20,280 --> 00:10:23,480 Speaker 1: governess in her twenties for a well off friend of 162 00:10:23,520 --> 00:10:26,880 Speaker 1: the family, and that friend is often said to have 163 00:10:27,000 --> 00:10:32,200 Speaker 1: encouraged Farmer to hone in on her culinary education. True 164 00:10:32,240 --> 00:10:35,040 Speaker 1: or not, because the evidence is sort of I don't know, 165 00:10:35,200 --> 00:10:39,800 Speaker 1: hard to pin down. Sure, Farmer enrolled in the Boston 166 00:10:39,840 --> 00:10:42,440 Speaker 1: School of Cooking a few years later, at the time 167 00:10:42,520 --> 00:10:45,800 Speaker 1: she was thirty one years old. This school's mission was 168 00:10:45,840 --> 00:10:48,240 Speaker 1: to give an option to middle class women so that 169 00:10:48,240 --> 00:10:50,480 Speaker 1: they could learn the skills needed to work in a 170 00:10:50,559 --> 00:10:56,360 Speaker 1: variety of paying spaces like private homes or institutions. And 171 00:10:56,400 --> 00:10:59,679 Speaker 1: in the school's own words to quote lift, this great 172 00:10:59,760 --> 00:11:06,200 Speaker 1: social incubus of bad cooking and its incident evils incident 173 00:11:06,280 --> 00:11:11,319 Speaker 1: evils from the households of the country at large. Wow, 174 00:11:11,559 --> 00:11:12,760 Speaker 1: it's very intense. 175 00:11:13,080 --> 00:11:17,200 Speaker 2: We don't right like that anymore. The great social incubus 176 00:11:17,240 --> 00:11:20,960 Speaker 2: of bad cooking and its incident evils. 177 00:11:21,440 --> 00:11:23,319 Speaker 1: Wow, it's so good. 178 00:11:24,920 --> 00:11:29,360 Speaker 2: Heck all right, yeah, okay. So the school had opened 179 00:11:29,400 --> 00:11:32,680 Speaker 2: in eighteen seventy nine, having been proposed by a member 180 00:11:32,760 --> 00:11:36,640 Speaker 2: of the local women's Educational Association after she had attended 181 00:11:36,679 --> 00:11:40,439 Speaker 2: classes at a similar school in London. They offered inexpensive 182 00:11:40,480 --> 00:11:45,600 Speaker 2: and even free classes with periodic forays into everything from 183 00:11:45,800 --> 00:11:50,679 Speaker 2: like cooking for fancy dinners to anatomy and digestion. 184 00:11:51,800 --> 00:11:55,040 Speaker 1: And farmers seem to have liked it because after she graduated, 185 00:11:55,440 --> 00:11:59,160 Speaker 1: she joined the school staff in eighteen ninety nine. 186 00:11:59,600 --> 00:12:02,600 Speaker 2: And was successful. She was hired on as the assistant 187 00:12:02,679 --> 00:12:06,640 Speaker 2: principle and took over within two years. Meanwhile, the school's 188 00:12:06,679 --> 00:12:10,319 Speaker 2: first principle, one Mary Lincoln, had published a cookbook of 189 00:12:10,360 --> 00:12:13,240 Speaker 2: her own back in eighteen eighty three as something of 190 00:12:13,280 --> 00:12:15,920 Speaker 2: like a textbook for her students. It was called Missus 191 00:12:15,920 --> 00:12:19,080 Speaker 2: Lincoln's Boston Cookbook, What to Do and What Not to 192 00:12:19,120 --> 00:12:22,840 Speaker 2: Do in Cooking. It included a lot of basics of 193 00:12:23,040 --> 00:12:26,240 Speaker 2: kitchen setup and prep and technique, and there was an 194 00:12:26,280 --> 00:12:30,080 Speaker 2: emphasis on the science of what was happening during cooking 195 00:12:30,120 --> 00:12:33,880 Speaker 2: in that book. In eighteen ninety four, an article in 196 00:12:33,920 --> 00:12:38,000 Speaker 2: The Boston Globe described the school dustly. The mission is 197 00:12:38,040 --> 00:12:40,480 Speaker 2: not only to show the poor how to comfort their 198 00:12:40,480 --> 00:12:43,760 Speaker 2: families with wholesome and economical food, but to begin a 199 00:12:43,800 --> 00:12:47,360 Speaker 2: moral reform. Believing that there is more potent preaching in 200 00:12:47,400 --> 00:12:51,200 Speaker 2: the thought of the aroma of a cup of good coffee, juicy, 201 00:12:51,320 --> 00:12:54,520 Speaker 2: nourishing meats, and light homemade bread, that you'll call the 202 00:12:54,600 --> 00:12:57,440 Speaker 2: laborer home to share the delights of a neat, attractive 203 00:12:57,480 --> 00:13:00,000 Speaker 2: table with his family, then can reach him in any 204 00:13:00,120 --> 00:13:00,640 Speaker 2: other manner. 205 00:13:05,440 --> 00:13:10,079 Speaker 1: Well. Also, if you remember in our other episodes on 206 00:13:10,160 --> 00:13:13,199 Speaker 1: women writing cookbooks and the history of cookbooks in general, 207 00:13:13,920 --> 00:13:17,160 Speaker 1: I guess we talked about Betty Crocker, also appropriate here 208 00:13:18,440 --> 00:13:21,320 Speaker 1: here in the US. This was when cookbooks were starting 209 00:13:21,360 --> 00:13:25,240 Speaker 1: to hammer out concepts like home economics and domestic science, 210 00:13:25,920 --> 00:13:31,200 Speaker 1: and these cookbooks at the time were often not just 211 00:13:31,280 --> 00:13:35,360 Speaker 1: about the recipes, but also about advice or usually women 212 00:13:35,640 --> 00:13:38,320 Speaker 1: on running a household. 213 00:13:38,240 --> 00:13:40,680 Speaker 2: Right right and like, as that above quote from the 214 00:13:40,679 --> 00:13:43,960 Speaker 2: Boston Globe sort of reveals it was really attached to 215 00:13:44,160 --> 00:13:47,040 Speaker 2: like like, So there were a lot of kind of 216 00:13:47,280 --> 00:13:52,120 Speaker 2: socioeconomic and life changes happening due to industrialization around the 217 00:13:52,240 --> 00:13:54,680 Speaker 2: US and other places at the time. You know, like, 218 00:13:54,760 --> 00:13:57,200 Speaker 2: young people were moving to cities and were kind of 219 00:13:57,200 --> 00:14:02,760 Speaker 2: disconnected from from food ways and hands on learning methods. 220 00:14:03,200 --> 00:14:04,920 Speaker 2: And also there was a little bit of this like 221 00:14:05,000 --> 00:14:07,400 Speaker 2: moral panic of like what are we going to do 222 00:14:07,520 --> 00:14:11,080 Speaker 2: with this new type of of of of of human 223 00:14:11,240 --> 00:14:13,800 Speaker 2: of human lifestyle, Like like, how are we going to 224 00:14:14,520 --> 00:14:20,560 Speaker 2: make it not just intolerable and and uh, you know, 225 00:14:20,880 --> 00:14:27,560 Speaker 2: maybe hopefully nice, but also I guess like through doing 226 00:14:27,600 --> 00:14:33,120 Speaker 2: those things like prevent the country from descending into the 227 00:14:33,160 --> 00:14:38,640 Speaker 2: social incubus of bad cooking, et cetera. 228 00:14:43,840 --> 00:14:50,080 Speaker 1: And yeah, a part of that was the science of 229 00:14:50,120 --> 00:14:54,760 Speaker 1: these recipes, and Farmer really was a proponent of that 230 00:14:54,840 --> 00:14:59,000 Speaker 1: and she championed it. She believed that the move away 231 00:14:59,040 --> 00:15:03,200 Speaker 1: from the terms like a pinch of this to more 232 00:15:03,280 --> 00:15:07,880 Speaker 1: standardized terms demystified cooking and made it more accessible for people. 233 00:15:09,120 --> 00:15:11,400 Speaker 1: And through her work and her stances, she garnered more 234 00:15:11,400 --> 00:15:13,840 Speaker 1: and more respect for her opinions, like people were seeking 235 00:15:13,840 --> 00:15:17,680 Speaker 1: her out to get her opinion on things yea in 236 00:15:17,720 --> 00:15:21,960 Speaker 1: this arena, And through that she did get more and 237 00:15:22,000 --> 00:15:26,480 Speaker 1: more media attention, and she did lecture circuits that were published. 238 00:15:26,840 --> 00:15:28,560 Speaker 1: She was one of the first women to give a 239 00:15:28,640 --> 00:15:32,600 Speaker 1: lecture at Harvard Medical School, where she spoke about foods, diet, 240 00:15:32,800 --> 00:15:34,720 Speaker 1: and the ill That was a big thing that she 241 00:15:34,840 --> 00:15:38,960 Speaker 1: liked to talk about. By all accounts, she was charismatic 242 00:15:39,040 --> 00:15:43,120 Speaker 1: and engaging and soon had a following of women of 243 00:15:43,160 --> 00:15:47,880 Speaker 1: the upper class, middle upper class, and as such expanded 244 00:15:47,880 --> 00:15:51,680 Speaker 1: her offerings to include recipes for fancy dinners and luncheons. Yeah, 245 00:15:51,680 --> 00:15:54,480 Speaker 1: those all those sort of events that when we were 246 00:15:54,480 --> 00:15:56,880 Speaker 1: expected to cook for provide for. 247 00:15:57,320 --> 00:15:59,520 Speaker 2: Yeah, yeah, maybe, and like maybe if the lady of 248 00:15:59,520 --> 00:16:01,720 Speaker 2: the house was and attending, then she would send her 249 00:16:01,760 --> 00:16:04,400 Speaker 2: personal cook out to these kind of things to learn. 250 00:16:05,480 --> 00:16:10,240 Speaker 1: Yes, the Boston Cooking School Cookbook was published under her 251 00:16:10,320 --> 00:16:13,680 Speaker 1: name in eighteen ninety six, which, yes, we've mentioned many 252 00:16:13,720 --> 00:16:18,120 Speaker 1: times in the show. It contained over one thousand tested, 253 00:16:18,280 --> 00:16:20,680 Speaker 1: fully measured recipes. I actually saw a lot of numbers 254 00:16:20,720 --> 00:16:23,040 Speaker 1: around that one thousand, a lot of them way higher. 255 00:16:23,080 --> 00:16:25,960 Speaker 1: And I wonder if I asked to do with the tested, 256 00:16:26,000 --> 00:16:27,120 Speaker 1: fully measured part. 257 00:16:27,480 --> 00:16:31,880 Speaker 2: Oh, but sure, a thousand plus, yeah, a thousand plus. 258 00:16:31,960 --> 00:16:32,160 Speaker 4: Yeah. 259 00:16:33,440 --> 00:16:36,560 Speaker 2: Some of them were lifted from Mary Lincoln's earlier book, 260 00:16:36,640 --> 00:16:40,480 Speaker 2: but many were farmers own. She was apparently particularly fond 261 00:16:40,560 --> 00:16:43,680 Speaker 2: of and good at, like working backward from a finished 262 00:16:43,680 --> 00:16:46,320 Speaker 2: dish at a restaurant and figuring out a recipe for it. 263 00:16:46,800 --> 00:16:52,800 Speaker 1: Oh, I love that. I love that. However, at the time, 264 00:16:53,160 --> 00:16:56,240 Speaker 1: the publishers were afraid of losing money on this book, 265 00:16:56,560 --> 00:17:00,640 Speaker 1: so they pushed Fanny Farmer to pay for the three 266 00:17:00,680 --> 00:17:07,080 Speaker 1: thousand book run herself. She kept the copyright smart because again, 267 00:17:07,200 --> 00:17:09,840 Speaker 1: it went on to sell millions of copies. 268 00:17:10,119 --> 00:17:14,119 Speaker 2: Yeah, like eight thousand in the first year alone. I 269 00:17:14,200 --> 00:17:17,640 Speaker 2: have read also varying numbers on how many copies it's 270 00:17:17,640 --> 00:17:22,600 Speaker 2: sold during her lifetime, like one hundred thousand, three hundred 271 00:17:22,640 --> 00:17:26,399 Speaker 2: and sixty thousand, three million. There's a large difference between 272 00:17:26,440 --> 00:17:31,840 Speaker 2: those numbers. I'm not entirely sure, but at any rate, 273 00:17:32,840 --> 00:17:36,600 Speaker 2: the book did include about twenty pages of advertisements at 274 00:17:36,600 --> 00:17:38,959 Speaker 2: the end to help offset costs. 275 00:17:39,400 --> 00:17:42,000 Speaker 1: Oh okay, yeah. 276 00:17:41,960 --> 00:17:49,200 Speaker 2: Yeah, and okay, so I read from chapter one earlier, 277 00:17:49,320 --> 00:17:52,760 Speaker 2: but to give more of a vibe of what she 278 00:17:52,840 --> 00:17:56,439 Speaker 2: intended the book to be. This was from the books 279 00:17:56,440 --> 00:18:00,879 Speaker 2: like introduction prior to chapter one. Okay, certainly feel that 280 00:18:00,880 --> 00:18:03,040 Speaker 2: the time is not far distant when a knowledge of 281 00:18:03,119 --> 00:18:05,199 Speaker 2: principles of the diet will be an essential part of 282 00:18:05,200 --> 00:18:09,800 Speaker 2: one's education. Then mankind will eat to live, will be 283 00:18:09,840 --> 00:18:12,720 Speaker 2: able to do better mental and physical work, and disease 284 00:18:12,800 --> 00:18:15,359 Speaker 2: will be less frequent. It is my wish that the 285 00:18:15,359 --> 00:18:18,040 Speaker 2: book not only be looked upon as a compilation of 286 00:18:18,080 --> 00:18:20,880 Speaker 2: tried and tested recipes, but that it may awaken an 287 00:18:20,880 --> 00:18:23,919 Speaker 2: interest through its condensed scientific knowledge, which will lead to 288 00:18:23,960 --> 00:18:30,720 Speaker 2: deeper thought and broader study of what to eat. That's 289 00:18:30,720 --> 00:18:35,040 Speaker 2: like a really long version of our of our podcasts. Really, 290 00:18:41,400 --> 00:18:41,800 Speaker 2: who knew? 291 00:18:41,880 --> 00:18:42,280 Speaker 1: Who knew? 292 00:18:42,280 --> 00:18:42,440 Speaker 2: Here? 293 00:18:42,480 --> 00:18:44,960 Speaker 1: We are you? Thanks? 294 00:18:45,040 --> 00:18:45,600 Speaker 2: Thanks Farmer? 295 00:18:45,720 --> 00:18:51,920 Speaker 1: Yeah well, and spurred on and funded by the success 296 00:18:52,680 --> 00:18:55,639 Speaker 1: all of the success. In nineteen oh two, Farmer opened 297 00:18:55,800 --> 00:18:59,399 Speaker 1: Miss Farmer's School of Cookery and this was also successful. 298 00:18:59,680 --> 00:19:02,720 Speaker 1: It'll her to buy some land, build a house, and 299 00:19:02,800 --> 00:19:06,440 Speaker 1: even support several members of her family, and it ran 300 00:19:06,560 --> 00:19:08,000 Speaker 1: until the nineteen forties. 301 00:19:08,240 --> 00:19:11,040 Speaker 2: Yeah. It closed in forty four during World War Two 302 00:19:11,080 --> 00:19:15,760 Speaker 2: and did not reopen afterwards. She did write a number 303 00:19:15,800 --> 00:19:20,359 Speaker 2: of other cookbooks for home cooks. One of my favorite 304 00:19:20,359 --> 00:19:25,199 Speaker 2: titles Chafing Dish Possibilities from eighteen ninety eight, What to 305 00:19:25,280 --> 00:19:28,399 Speaker 2: Have for Dinner from nineteen oh five, Catering for Special 306 00:19:28,440 --> 00:19:31,639 Speaker 2: Occasions with Menus and Recipes from nineteen eleven, and a 307 00:19:31,680 --> 00:19:35,320 Speaker 2: new Book of Cookery from nineteen twelve. If You're unfamiliar 308 00:19:35,359 --> 00:19:37,640 Speaker 2: with what a chafing dish is. It's what we think 309 00:19:37,680 --> 00:19:40,760 Speaker 2: of Today's a buffet pan, like like a big portable 310 00:19:41,200 --> 00:19:42,919 Speaker 2: pan that can be set up over some kind of 311 00:19:42,920 --> 00:19:45,520 Speaker 2: small independent heat source with like a cover to keep 312 00:19:45,520 --> 00:19:49,919 Speaker 2: the contents warm. Yeah. Anyway, chafing dish possibilities. 313 00:19:50,359 --> 00:19:51,040 Speaker 1: Love it, Love it. 314 00:19:53,560 --> 00:19:56,280 Speaker 2: And one more bit of text because I kind of 315 00:19:56,280 --> 00:19:58,440 Speaker 2: love her writing. Okay, so this is from the intro 316 00:19:58,560 --> 00:20:03,199 Speaker 2: to catering for special occasions. She wrote, Americans of today 317 00:20:03,240 --> 00:20:07,359 Speaker 2: are accused somewhat unjustly, it seems to me of being inhospitable, 318 00:20:08,160 --> 00:20:10,600 Speaker 2: because we do, not, in the manner of a generation 319 00:20:10,720 --> 00:20:13,000 Speaker 2: or two ago, lay aside all of our duties at 320 00:20:13,000 --> 00:20:15,560 Speaker 2: the visit of friends and welcome them ungrudgingly to our 321 00:20:15,680 --> 00:20:19,959 Speaker 2: ordinary meal. We expose ourselves to this charge. But in truth, 322 00:20:20,119 --> 00:20:22,879 Speaker 2: it is a higher conception of hospitality that has brought 323 00:20:22,880 --> 00:20:26,760 Speaker 2: about this change. In these days of rapid transit by 324 00:20:26,880 --> 00:20:29,280 Speaker 2: sea as well as by land, the markets of the 325 00:20:29,320 --> 00:20:32,040 Speaker 2: world are brought almost to our very doors, and we 326 00:20:32,119 --> 00:20:36,280 Speaker 2: have a hundred combinations to our grandmother's one. We therefore 327 00:20:36,400 --> 00:20:40,080 Speaker 2: receive our guests more formally. We make preparations for their coming, 328 00:20:40,200 --> 00:20:42,400 Speaker 2: and take pleasure in giving them a meal which shall 329 00:20:42,520 --> 00:20:45,240 Speaker 2: vary from the humdrum order of culinary production. 330 00:20:48,080 --> 00:20:53,000 Speaker 1: That's such a good quote because it feels like it's 331 00:20:53,080 --> 00:21:01,440 Speaker 1: touching on like the industrialization of things, yes, the the 332 00:21:01,480 --> 00:21:04,639 Speaker 1: idea that we are more able to get things or 333 00:21:04,680 --> 00:21:09,560 Speaker 1: her but us from the future, yeah, as well, but 334 00:21:09,640 --> 00:21:15,680 Speaker 1: also still wanting to make something that is personable specific 335 00:21:17,800 --> 00:21:20,080 Speaker 1: not just a roach dish. 336 00:21:20,840 --> 00:21:23,400 Speaker 2: Yeah yeah, yeah, wanting to do something nice for company 337 00:21:24,840 --> 00:21:29,960 Speaker 2: and uh and having this kind of newfound capacity to 338 00:21:30,040 --> 00:21:31,280 Speaker 2: do so in different ways. 339 00:21:31,640 --> 00:21:32,800 Speaker 4: Uh. I. 340 00:21:33,040 --> 00:21:36,320 Speaker 2: I love that that that line in these days of 341 00:21:36,400 --> 00:21:40,600 Speaker 2: rapid transit by sea as well as by land, just 342 00:21:40,640 --> 00:21:43,199 Speaker 2: because I'm like, I'm like, what what a time to 343 00:21:43,200 --> 00:21:46,359 Speaker 2: be alive, right, like like like what a what an amazing, 344 00:21:47,240 --> 00:21:51,040 Speaker 2: shining new century it must have seemed, and not I 345 00:21:51,080 --> 00:21:52,760 Speaker 2: mean not that it wasn't, I mean, you know, but 346 00:21:52,840 --> 00:21:55,320 Speaker 2: like it just I I love I love little peaks 347 00:21:55,359 --> 00:21:58,800 Speaker 2: into history like that that, you know, like every every 348 00:21:58,840 --> 00:22:01,679 Speaker 2: generation things that they're like inventing everything anew and that 349 00:22:01,760 --> 00:22:04,439 Speaker 2: everything is wild. I mean, but it was during this 350 00:22:04,520 --> 00:22:05,200 Speaker 2: time as well. 351 00:22:06,240 --> 00:22:12,439 Speaker 1: Yeah yeah, yeah, And she was she was all about it. 352 00:22:12,520 --> 00:22:16,760 Speaker 1: She was all about exploring that and her influence did 353 00:22:16,760 --> 00:22:19,639 Speaker 1: not stop. These cookbooks we talked about are the school. 354 00:22:21,200 --> 00:22:25,280 Speaker 1: She also worked for the Women's Home Companion as the 355 00:22:25,320 --> 00:22:29,000 Speaker 1: food editor and continued to really sing the praises of 356 00:22:29,080 --> 00:22:33,520 Speaker 1: precise measurements. That was her whole. She loved it, but 357 00:22:33,600 --> 00:22:35,959 Speaker 1: as many people wrote in their accounts of her, she 358 00:22:36,080 --> 00:22:40,720 Speaker 1: also made it fun and for some she helped shift 359 00:22:40,920 --> 00:22:43,960 Speaker 1: food into something to take pleasure in. 360 00:22:44,800 --> 00:22:49,120 Speaker 2: Yeah, she did write one additional book, which she said 361 00:22:49,160 --> 00:22:51,960 Speaker 2: to have considered her most important work. I was called 362 00:22:52,320 --> 00:22:55,480 Speaker 2: Food and Cookery for the Sick and Convalescent, published in 363 00:22:55,560 --> 00:23:00,359 Speaker 2: nineteen oh four. It really like intensified her prior themes 364 00:23:00,400 --> 00:23:04,639 Speaker 2: of the importance of making food not just nutritious but palatable, 365 00:23:05,400 --> 00:23:08,480 Speaker 2: especially for for people who need that nutrition the most. 366 00:23:09,240 --> 00:23:12,840 Speaker 2: It really emphasized like like good cheer, like serving things 367 00:23:12,880 --> 00:23:16,760 Speaker 2: on nice dishes, making you know, like if if someone 368 00:23:16,840 --> 00:23:19,000 Speaker 2: is sick, you know, and you want them to eat 369 00:23:19,200 --> 00:23:21,280 Speaker 2: bread and butter, like like make a little bread and 370 00:23:21,320 --> 00:23:23,679 Speaker 2: butter sandwich in a heart shape instead of just serving 371 00:23:23,680 --> 00:23:25,200 Speaker 2: them a slice of bread and a pat of butter. 372 00:23:26,520 --> 00:23:29,280 Speaker 2: And it's easy to imagine, you know, her own history 373 00:23:30,000 --> 00:23:34,280 Speaker 2: influenced her writing here of of you know, having having 374 00:23:34,320 --> 00:23:37,120 Speaker 2: grown up being told like, nope, you're just in bed 375 00:23:37,320 --> 00:23:40,080 Speaker 2: like you you're that's that's where you live now, so, 376 00:23:40,480 --> 00:23:43,280 Speaker 2: you know, wanting to make that nice for other people 377 00:23:43,359 --> 00:23:46,959 Speaker 2: who are experiencing that kind of situation. It also does 378 00:23:47,000 --> 00:23:49,199 Speaker 2: remind me some of what we talked about in our 379 00:23:49,280 --> 00:23:53,320 Speaker 2: Laura Ingles Wilder episode about making things pretty, you know, 380 00:23:53,359 --> 00:23:54,520 Speaker 2: to help make the best of things. 381 00:23:55,440 --> 00:23:55,880 Speaker 1: Mm hmm. 382 00:23:56,359 --> 00:24:01,800 Speaker 2: Yeah. Yeah. She did have an of strokes in her fifties, 383 00:24:02,520 --> 00:24:06,200 Speaker 2: but continued lecturing, using a wheelchair to get around. Her 384 00:24:06,359 --> 00:24:10,280 Speaker 2: last revision of the Boston Cooking School Cookbook, published in 385 00:24:10,400 --> 00:24:14,800 Speaker 2: nineteen fourteen, although I think that she was like working 386 00:24:14,840 --> 00:24:16,320 Speaker 2: on the next edition when she passed. 387 00:24:17,840 --> 00:24:23,199 Speaker 1: Okay, and she died in January nineteen fifteen at the 388 00:24:23,240 --> 00:24:27,040 Speaker 1: age of fifty seven due to complications stemming from stroke. 389 00:24:28,440 --> 00:24:31,480 Speaker 1: Her legacy by no means ended there, though her cookbook 390 00:24:31,640 --> 00:24:36,040 Speaker 1: continued to undergo several revisions, perhaps most famously the one 391 00:24:36,119 --> 00:24:40,960 Speaker 1: overseen by Marion Cunningham in nineteen seventy nine, often credited 392 00:24:40,960 --> 00:24:44,320 Speaker 1: with modernizing Farmer's work. I feel like we talked about 393 00:24:44,320 --> 00:24:48,960 Speaker 1: this with Joy of Cooking as well. Yeah. Yeah, As 394 00:24:49,000 --> 00:24:56,000 Speaker 1: discussed in previous episodes, these revisions they reflect changing taste 395 00:24:56,320 --> 00:24:58,720 Speaker 1: and concerns of the American people. 396 00:24:59,119 --> 00:25:02,720 Speaker 2: Oh yeah, and also technologies, because you know, like there 397 00:25:02,800 --> 00:25:05,359 Speaker 2: was a fancy new chapter on how to use fancy 398 00:25:05,400 --> 00:25:09,320 Speaker 2: new kitchen appliances like refrigerators and pressure cookers that showed 399 00:25:09,359 --> 00:25:13,320 Speaker 2: up in the nineteen thirties, along with details about cocktail 400 00:25:13,320 --> 00:25:16,560 Speaker 2: party entertaining and the use of wine and cooking. By 401 00:25:16,680 --> 00:25:19,560 Speaker 2: the sixties, there were more uses of prepackaged foods like 402 00:25:19,640 --> 00:25:22,120 Speaker 2: canned goods and recipes. That was also the era when 403 00:25:22,119 --> 00:25:26,320 Speaker 2: they changed the title to The Fanny Farmer Cookbook. Some recipes, though, 404 00:25:26,320 --> 00:25:28,760 Speaker 2: have sustained throughout even if they have changed over the years, 405 00:25:29,080 --> 00:25:39,320 Speaker 2: like the one for Boston baked beans very popular, I guess, yeah, okay, yes. Meanwhile, 406 00:25:40,359 --> 00:25:44,800 Speaker 2: Fanny Farmer Candy with a Y in the word Fanny, 407 00:25:46,040 --> 00:25:50,600 Speaker 2: started up in nineteen nineteen after Fanny Farmer, the person's death, 408 00:25:51,520 --> 00:25:55,240 Speaker 2: kind of capitalizing on Farmer's name while escaping copyright dispute. 409 00:25:55,400 --> 00:25:59,639 Speaker 2: Yeah yeah, I don't know. I don't know exactly how 410 00:25:59,680 --> 00:26:03,399 Speaker 2: I feel about that. The family trust wound up selling 411 00:26:03,800 --> 00:26:06,800 Speaker 2: this candy company the copyright to Farmer's name in nineteen 412 00:26:06,840 --> 00:26:15,360 Speaker 2: sixty five. Yeah. Wow, Yeah, that's a Northeastern like chocolate 413 00:26:15,560 --> 00:26:18,840 Speaker 2: kind of based candy company. If if anyone is not 414 00:26:18,880 --> 00:26:21,000 Speaker 2: familiar with it and you're not from the northeast of 415 00:26:21,040 --> 00:26:25,080 Speaker 2: the United States, that's why there you go. In slightly 416 00:26:25,200 --> 00:26:29,440 Speaker 2: nicer news, Christopher Kimball of America's Test Kitchen got pretty 417 00:26:29,480 --> 00:26:32,760 Speaker 2: into farmer's life and legacy in the early twenty ants. 418 00:26:33,119 --> 00:26:35,760 Speaker 2: He published a book called Fanny's Last Supper in two 419 00:26:35,800 --> 00:26:38,560 Speaker 2: thousand and nine. It was about her and about his 420 00:26:38,680 --> 00:26:43,440 Speaker 2: experience of like recreating her twelve course Christmas dinner menu 421 00:26:43,920 --> 00:26:50,159 Speaker 2: using contemporary Victorian cooking technologies and techniques and ingredients. He 422 00:26:50,240 --> 00:26:55,200 Speaker 2: also helped open a modern iteration of Farmers cooking school 423 00:26:55,320 --> 00:26:59,440 Speaker 2: called the New Boston Cooking School in twenty fifteen, which 424 00:26:59,440 --> 00:27:02,679 Speaker 2: I don't think lasted very long, but heck, what a 425 00:27:02,720 --> 00:27:03,240 Speaker 2: nice idea. 426 00:27:04,480 --> 00:27:06,560 Speaker 1: Yeah, and there's a lot written about this, a lot 427 00:27:06,600 --> 00:27:10,440 Speaker 1: you can see about this, so definitely it was cool. 428 00:27:10,560 --> 00:27:11,080 Speaker 1: Check it out. 429 00:27:11,560 --> 00:27:13,440 Speaker 2: Yeah, yeah, yeah, yeah yeah. And I really, oh, I 430 00:27:13,480 --> 00:27:15,560 Speaker 2: really want to read that book because that sounds like 431 00:27:15,680 --> 00:27:19,959 Speaker 2: exactly the kind of foolhardy adventure that I want to 432 00:27:20,119 --> 00:27:25,439 Speaker 2: bark upon. Like he boiled the whole calf set in 433 00:27:25,520 --> 00:27:27,760 Speaker 2: order to get like the good stock going like you know, 434 00:27:28,160 --> 00:27:34,760 Speaker 2: like so exciting anyway, Okay, also not a sponsor or anything, 435 00:27:34,880 --> 00:27:39,080 Speaker 2: but there is a like like early grade illustrated book 436 00:27:39,200 --> 00:27:41,919 Speaker 2: about Fanny Farmer that's set to publish in January of 437 00:27:41,920 --> 00:27:45,960 Speaker 2: twenty twenty four. It's to be called The Fabulous Fanny Farmer, 438 00:27:46,119 --> 00:27:48,000 Speaker 2: Kitchen Scientist and America's Cook. 439 00:27:52,480 --> 00:27:56,240 Speaker 1: I love it. I want to know about it, listeners. 440 00:27:56,520 --> 00:27:58,760 Speaker 1: I feel like last time we wrote about wrote about 441 00:27:58,800 --> 00:28:01,840 Speaker 1: when we talked about joy of cooking, a lot of 442 00:28:01,880 --> 00:28:04,680 Speaker 1: you wrote in with your own memories and your own 443 00:28:06,240 --> 00:28:07,240 Speaker 1: editions that you have. 444 00:28:07,720 --> 00:28:12,560 Speaker 2: Yeah, yeah, this one. Yeah, oh goodness. Absolutely if this 445 00:28:12,640 --> 00:28:15,439 Speaker 2: is something that you grew up with or that like 446 00:28:15,520 --> 00:28:19,440 Speaker 2: you remember a grandparent maybe telling you about or using 447 00:28:19,440 --> 00:28:21,919 Speaker 2: in their own kitchen, oh, we totally want to hear 448 00:28:21,960 --> 00:28:22,360 Speaker 2: about it. 449 00:28:23,280 --> 00:28:26,639 Speaker 1: Absolutely, Oh my gosh. But that is what we have 450 00:28:26,760 --> 00:28:28,720 Speaker 1: to say for now. It is. 451 00:28:29,119 --> 00:28:32,120 Speaker 2: We do have some listener mail already prepared for you, though, 452 00:28:32,119 --> 00:28:33,560 Speaker 2: and we are going to get into that as soon 453 00:28:33,600 --> 00:28:35,280 Speaker 2: as we get back from one more quick break for 454 00:28:35,320 --> 00:28:36,399 Speaker 2: a word from our sponsors. 455 00:28:46,120 --> 00:28:46,680 Speaker 1: And we're back. 456 00:28:46,720 --> 00:28:50,440 Speaker 4: Thank you, sponsor, Yes, thank you, and we're back with Oh. 457 00:29:00,400 --> 00:29:04,360 Speaker 4: I was just telling Lauren the Tragedy of Darth Annie. 458 00:29:06,760 --> 00:29:08,960 Speaker 4: This book that was given to me that had Fanny 459 00:29:09,000 --> 00:29:10,920 Speaker 4: and the title that I was told was about me, 460 00:29:11,000 --> 00:29:12,240 Speaker 4: and now I believe it wasn't. 461 00:29:12,280 --> 00:29:16,480 Speaker 1: But it involved a circus and a child that was 462 00:29:16,560 --> 00:29:20,000 Speaker 1: very good at the circus. I'm going to investigate this. 463 00:29:20,440 --> 00:29:24,680 Speaker 2: Okay, yeah, yeah, and I'll look into it absolutely, I'm 464 00:29:24,680 --> 00:29:27,280 Speaker 2: going to. I mean, were you very good at the 465 00:29:27,320 --> 00:29:28,720 Speaker 2: circus as a child. 466 00:29:29,080 --> 00:29:31,960 Speaker 1: No, but I did do a whole circus act when 467 00:29:32,000 --> 00:29:35,840 Speaker 1: I was in kindergarten where I had a tiger outfit. Yeah, 468 00:29:35,880 --> 00:29:38,560 Speaker 1: but I was also I was like, the whole circus, 469 00:29:38,720 --> 00:29:45,400 Speaker 1: Yeah you were. Who knows what I was thinking, But 470 00:29:45,520 --> 00:29:46,800 Speaker 1: then that's what happened. 471 00:29:47,080 --> 00:29:48,440 Speaker 2: Awesome one man's circus. 472 00:29:48,480 --> 00:29:48,920 Speaker 4: I love it. 473 00:29:51,360 --> 00:29:53,880 Speaker 2: I will say before we kick off this first listener 474 00:29:53,920 --> 00:30:00,160 Speaker 2: mail minor spoiler alerts for this year's Thirteen Days of 475 00:30:00,200 --> 00:30:01,320 Speaker 2: Halloween podcast. 476 00:30:02,080 --> 00:30:06,640 Speaker 1: Yes, I'm excited to talk about this. Yes, yeah, yeah, yeah. 477 00:30:06,680 --> 00:30:09,760 Speaker 1: I want to hear your process and my process. 478 00:30:09,920 --> 00:30:12,360 Speaker 2: Yeah yeah, let's do it. Okay, okay, all right. 479 00:30:12,280 --> 00:30:16,400 Speaker 1: So Albert wrote Spooky Halloween Annie and Lauren completely off 480 00:30:16,440 --> 00:30:19,000 Speaker 1: topic from Saber, but it's Thirteen Days of Halloween time 481 00:30:19,440 --> 00:30:21,760 Speaker 1: this season. I wasn't sold on the first or even 482 00:30:21,800 --> 00:30:24,840 Speaker 1: the second episode. Also, thanks in part to D and D, 483 00:30:25,200 --> 00:30:30,360 Speaker 1: I kind of figured out the twist. All the mistakes 484 00:30:30,400 --> 00:30:33,520 Speaker 1: in her profile, especially the right versus left mistakes, led 485 00:30:33,560 --> 00:30:37,560 Speaker 1: me to the conclusion that there was a Dappelganger in 486 00:30:37,680 --> 00:30:40,680 Speaker 1: her world, in her timeline or from a different world 487 00:30:40,760 --> 00:30:43,480 Speaker 1: or timeline. I wasn't sure, so I stuck with it, 488 00:30:43,520 --> 00:30:45,880 Speaker 1: and the third episode was hitting the mark. I just 489 00:30:46,080 --> 00:30:49,640 Speaker 1: finished episode six that he wrote, loved it, and I 490 00:30:49,920 --> 00:30:53,200 Speaker 1: was right. So I'm seeing a trend in Annie's writing. 491 00:30:54,000 --> 00:30:58,480 Speaker 1: Yet another creepy woman and her disturbing story. Season one, 492 00:30:58,640 --> 00:31:03,560 Speaker 1: season three. You know, sorry, I don't remember which episode 493 00:31:03,560 --> 00:31:07,440 Speaker 1: you wrote in season two. I know Lauren is editing 494 00:31:07,520 --> 00:31:10,880 Speaker 1: the stories and also doing some voice acting, but I 495 00:31:10,920 --> 00:31:13,720 Speaker 1: have so far failed to identify her in the episodes, 496 00:31:14,080 --> 00:31:17,560 Speaker 1: so good job if you have acted in episodes one 497 00:31:17,600 --> 00:31:20,480 Speaker 1: through six. That is, the first two episodes appear to 498 00:31:20,520 --> 00:31:22,520 Speaker 1: be written by a team instead of a singular writer. 499 00:31:22,920 --> 00:31:27,200 Speaker 1: I would love to hear how the editing process worked. Anyway, 500 00:31:27,320 --> 00:31:29,760 Speaker 1: I've got to prepare for my game tonight. I'm running 501 00:31:29,800 --> 00:31:33,480 Speaker 1: a few sessions of Mothership, a sci fi horror RPG 502 00:31:33,720 --> 00:31:37,320 Speaker 1: for my gaming group. I hope your gaming is going well. 503 00:31:39,920 --> 00:31:40,720 Speaker 1: Oh it is? 504 00:31:44,600 --> 00:31:49,040 Speaker 4: Heck yeah yeah, oh goodness, thank you so much for 505 00:31:49,120 --> 00:31:50,479 Speaker 4: listening to Thirteen Days. 506 00:31:50,680 --> 00:31:55,720 Speaker 1: Oh yes, yes. If you haven't listened to it, and 507 00:31:55,760 --> 00:31:58,959 Speaker 1: you're in any way interested in this kind of stuff, 508 00:31:58,960 --> 00:32:03,080 Speaker 1: then I recommend it. It was really fun. I do 509 00:32:03,120 --> 00:32:07,120 Speaker 1: find it interesting because this was written I would presume. 510 00:32:08,320 --> 00:32:11,960 Speaker 2: At episode six, sure, sure you know, like right, like. 511 00:32:12,040 --> 00:32:17,680 Speaker 1: Of it hattn't played out? Yeah? So interesting? 512 00:32:18,440 --> 00:32:23,560 Speaker 2: Yeah yeah yeah, so uh so, I guess the So 513 00:32:23,920 --> 00:32:28,200 Speaker 2: this is an anthology horror series that we hear at 514 00:32:28,240 --> 00:32:33,560 Speaker 2: iHeart podcasts do every Halloween in the thirteen days leading 515 00:32:33,600 --> 00:32:37,680 Speaker 2: up to Halloween. Thirteen episodes, and we have a different 516 00:32:37,840 --> 00:32:42,880 Speaker 2: person right like kind of like the primary voice storyline 517 00:32:43,320 --> 00:32:46,000 Speaker 2: kind of bit for each episode, and then we have 518 00:32:46,040 --> 00:32:51,840 Speaker 2: like a wrap around of varying complexity, increasing complexity every year. 519 00:32:52,040 --> 00:32:58,760 Speaker 2: And so so yes, the like the like main team 520 00:32:59,640 --> 00:33:03,560 Speaker 2: wrote the first couple episodes and then the last episode, 521 00:33:04,280 --> 00:33:07,680 Speaker 2: and then the kind of interstitial wrap around bits for 522 00:33:07,880 --> 00:33:10,239 Speaker 2: all of the others as well. And Annie wrote the 523 00:33:10,240 --> 00:33:13,360 Speaker 2: main part for episode six. I guess if you said it, 524 00:33:13,400 --> 00:33:14,360 Speaker 2: I believe it totally. 525 00:33:14,400 --> 00:33:17,480 Speaker 1: That's great. Yeah, I believe that's. 526 00:33:17,400 --> 00:33:20,280 Speaker 2: Right, yes, sure, yeah, yeah. We had a little bit 527 00:33:20,320 --> 00:33:23,960 Speaker 2: of confusion and production about exactly like how many episodes 528 00:33:24,000 --> 00:33:25,680 Speaker 2: there were going to be because we were going to 529 00:33:25,680 --> 00:33:27,720 Speaker 2: publish them over the course of thirteen days. But was 530 00:33:27,720 --> 00:33:29,320 Speaker 2: it going to be two episodes? I don't know, it 531 00:33:29,360 --> 00:33:36,120 Speaker 2: was a whole thing. Yeah, yeah, I don't know. What was? 532 00:33:36,280 --> 00:33:37,480 Speaker 1: Uh? What was? 533 00:33:37,600 --> 00:33:39,160 Speaker 2: What was your experience? Annie? 534 00:33:39,840 --> 00:33:44,360 Speaker 1: Uh? Well? First off, I will say, Albert, you're totally right. 535 00:33:44,440 --> 00:33:48,960 Speaker 1: I did not write anything for season two. Okay, I 536 00:33:49,000 --> 00:33:52,880 Speaker 1: was too shy. Oh, I have to be asked directly, 537 00:33:52,920 --> 00:33:55,640 Speaker 1: and please don't tell the showrunners there, but otherwise I 538 00:33:55,760 --> 00:34:01,479 Speaker 1: probably won't volunteer. Asked me directly. Will I have a 539 00:34:01,480 --> 00:34:05,200 Speaker 1: million ideas? But I will say as someone who started 540 00:34:05,200 --> 00:34:07,960 Speaker 1: from like season one to this, season one was much 541 00:34:08,000 --> 00:34:12,160 Speaker 1: more write a story, and now it's like, write a 542 00:34:12,160 --> 00:34:13,640 Speaker 1: story and you don't know where it's going to fit 543 00:34:13,680 --> 00:34:16,400 Speaker 1: into this whole storyline. Both are great. I'm not saying 544 00:34:16,400 --> 00:34:19,279 Speaker 1: what is better than another, but so it's kind of 545 00:34:19,320 --> 00:34:23,160 Speaker 1: a guessing of what will work the best with what 546 00:34:23,280 --> 00:34:28,880 Speaker 1: the overarching plot. And I knew the basic plot line, 547 00:34:30,640 --> 00:34:34,000 Speaker 1: and I think I sent four ideas and one was 548 00:34:34,040 --> 00:34:38,239 Speaker 1: this doppelganger idea and I explained why Doppelgangers freaked me 549 00:34:38,280 --> 00:34:43,279 Speaker 1: out because they freaked me out. But I said in there, 550 00:34:43,280 --> 00:34:46,120 Speaker 1: I was like, for all I know, this is literally 551 00:34:46,960 --> 00:34:51,239 Speaker 1: the how it ends. So like tell me this is 552 00:34:51,280 --> 00:34:52,840 Speaker 1: no good and they're like, no, this one is the 553 00:34:52,880 --> 00:34:56,600 Speaker 1: one write this. And it was actually I'm really glad 554 00:34:56,760 --> 00:35:04,120 Speaker 1: because it was a ch It was a it was 555 00:35:04,200 --> 00:35:07,640 Speaker 1: hard to write just because I was trying to keep 556 00:35:07,640 --> 00:35:12,120 Speaker 1: in mind all the details and yeah, I don't know, 557 00:35:12,200 --> 00:35:14,439 Speaker 1: like make a story. A lot of times I feel 558 00:35:14,440 --> 00:35:16,479 Speaker 1: like when you're writing something you feel like you're either 559 00:35:16,560 --> 00:35:21,440 Speaker 1: being too overhanded or too underhanded. Yeah. Absolutely, Yeah, So 560 00:35:21,480 --> 00:35:23,960 Speaker 1: it was it was a challenge and I really struggled 561 00:35:23,960 --> 00:35:27,120 Speaker 1: with it, but I feel like it paid off. And 562 00:35:27,160 --> 00:35:29,520 Speaker 1: when I heard it, I was like, oh, yes, this 563 00:35:29,640 --> 00:35:34,200 Speaker 1: is the sound effects was amazing and you and the 564 00:35:34,320 --> 00:35:37,480 Speaker 1: editing team sent back amazing. No, it's like it's a 565 00:35:37,520 --> 00:35:40,520 Speaker 1: really cool collaborative process, but it is kind of like 566 00:35:40,560 --> 00:35:45,719 Speaker 1: a mystery. It's like, oh am I doing a t 567 00:35:45,719 --> 00:35:46,560 Speaker 1: all a good thing. 568 00:35:48,440 --> 00:35:52,879 Speaker 2: Yeah, there's there's a lot of moving pieces on these 569 00:35:52,920 --> 00:35:55,520 Speaker 2: things and so and you're also like, like, as the 570 00:35:55,920 --> 00:35:58,200 Speaker 2: right because I did story editing on this season and 571 00:35:58,280 --> 00:36:00,480 Speaker 2: so like, so I was trying trying to kind of 572 00:36:00,520 --> 00:36:05,600 Speaker 2: simultaneously wrangle what the showrunners were creating for the wrap 573 00:36:05,640 --> 00:36:09,800 Speaker 2: around along with these these anthology pieces in the middle 574 00:36:09,840 --> 00:36:12,000 Speaker 2: and make it all kind of make some kind of 575 00:36:12,120 --> 00:36:16,239 Speaker 2: sense and have some kind of flow while we were 576 00:36:16,280 --> 00:36:21,319 Speaker 2: all simultaneously creating it together. And I were just like, oh, okay, 577 00:36:21,600 --> 00:36:23,399 Speaker 2: oh yeah, and just building the boat in the middle 578 00:36:23,440 --> 00:36:27,880 Speaker 2: of the river here we are. Yeah yeah, but yeah, no, 579 00:36:28,000 --> 00:36:30,200 Speaker 2: I loved I loved your story and it made me 580 00:36:30,239 --> 00:36:32,200 Speaker 2: so happy. I mean, first of all, it has a 581 00:36:32,200 --> 00:36:35,480 Speaker 2: heavy food element, so of course I was like, yeah, 582 00:36:39,440 --> 00:36:45,200 Speaker 2: I really they they were doing for the major roles, 583 00:36:45,280 --> 00:36:51,200 Speaker 2: they they did entirely sag after union members, particularly because 584 00:36:51,239 --> 00:36:55,239 Speaker 2: we were we were recording during the strike, and so 585 00:36:55,719 --> 00:36:58,520 Speaker 2: we wanted to give that opportunity to people who were 586 00:36:58,520 --> 00:37:01,120 Speaker 2: out of work and to make sure that they had 587 00:37:01,640 --> 00:37:03,080 Speaker 2: a chance to earn some heck and money, you know, 588 00:37:03,120 --> 00:37:08,560 Speaker 2: heck yeah, And so so the voice work I wound 589 00:37:08,640 --> 00:37:12,200 Speaker 2: up doing was like very small, very small little bits, 590 00:37:12,239 --> 00:37:15,759 Speaker 2: like I think I chant a couple of times in 591 00:37:15,800 --> 00:37:19,319 Speaker 2: a couple of places for different creepy gods that are 592 00:37:19,360 --> 00:37:24,600 Speaker 2: coming up out of the underworld, and there's one time. Gosh, 593 00:37:24,680 --> 00:37:27,720 Speaker 2: is it in an episode one or two or three? 594 00:37:27,800 --> 00:37:29,320 Speaker 2: I don't. I don't again, I don't know what the 595 00:37:29,400 --> 00:37:33,160 Speaker 2: numbers are anymore. It's in like the lunch room and 596 00:37:33,239 --> 00:37:38,920 Speaker 2: Shaky Pete, who is Ben Bolan's new favorite character, of course, 597 00:37:39,600 --> 00:37:43,919 Speaker 2: is telling his story, and uh, there's there's a nice 598 00:37:44,000 --> 00:37:47,319 Speaker 2: lady kind of in the background who's who's like, oh, 599 00:37:47,400 --> 00:37:50,240 Speaker 2: thank you, thank you so much for saving our village, 600 00:37:50,400 --> 00:37:53,160 Speaker 2: and like that's basically what I did. So that's if 601 00:37:53,200 --> 00:37:55,719 Speaker 2: you if you were like, what's that goofy voice actor doing? 602 00:37:55,800 --> 00:38:00,920 Speaker 2: That was me and I didn't know. I had no idea. 603 00:38:07,480 --> 00:38:09,720 Speaker 1: It is really fun to hear how it comes together. 604 00:38:10,239 --> 00:38:10,719 Speaker 1: It is. 605 00:38:11,040 --> 00:38:13,680 Speaker 2: It is, Oh goodness, And our sound designers do such 606 00:38:13,680 --> 00:38:14,960 Speaker 2: a such an amazing job. 607 00:38:16,000 --> 00:38:21,840 Speaker 1: Yeah, yeah, they do. I at the beginning of the pandemic, 608 00:38:21,920 --> 00:38:23,920 Speaker 1: when we were all like, oh, what are we going 609 00:38:24,000 --> 00:38:30,080 Speaker 1: to do? I tried to make a playlist of of 610 00:38:30,120 --> 00:38:35,279 Speaker 1: our voice acting, our phrase and voice act in a 611 00:38:35,320 --> 00:38:38,839 Speaker 1: bunch of shows. And then I did make it. But 612 00:38:38,880 --> 00:38:42,879 Speaker 1: then I just never did anything with it. It exists. 613 00:38:44,600 --> 00:38:46,080 Speaker 1: I just never did anything. 614 00:38:47,080 --> 00:38:50,279 Speaker 2: Yeah, no, share share that out, let me send it 615 00:38:50,320 --> 00:38:51,760 Speaker 2: to me. At the very least, I'm curious. 616 00:38:52,960 --> 00:38:56,440 Speaker 1: We've done a bunch of little voice a voice things. 617 00:38:56,600 --> 00:38:57,520 Speaker 2: Oh goodness, it's. 618 00:38:57,400 --> 00:38:59,440 Speaker 1: True, especially around horrors. 619 00:39:01,239 --> 00:39:03,759 Speaker 2: We're all we're all a little bit spooky over here, 620 00:39:03,880 --> 00:39:05,600 Speaker 2: So it is true. 621 00:39:05,960 --> 00:39:08,920 Speaker 1: It is true. But I had a good time. It 622 00:39:08,960 --> 00:39:13,279 Speaker 1: was fun working with you, and I guess we'll see 623 00:39:13,280 --> 00:39:15,279 Speaker 1: you next year. Yeah it happens. 624 00:39:15,560 --> 00:39:18,439 Speaker 2: Yeah goodness, Yeah you too, ye, and thank you again 625 00:39:18,440 --> 00:39:20,200 Speaker 2: for listening. I hope that you enjoyed the rest of 626 00:39:20,239 --> 00:39:23,480 Speaker 2: the season. It's still still up if anyone wants to 627 00:39:23,480 --> 00:39:25,399 Speaker 2: listen to it thirteen Days of Halloween wherever you get 628 00:39:25,400 --> 00:39:30,879 Speaker 2: your podcasts. But yeah, in the meanwhile, Eric wrote, first off, yes, 629 00:39:30,920 --> 00:39:33,239 Speaker 2: we absolutely love your little quirks part of what makes 630 00:39:33,239 --> 00:39:35,799 Speaker 2: the show fun. There is a reason I enjoy your 631 00:39:35,800 --> 00:39:38,200 Speaker 2: show as well as others where the hosts have fun 632 00:39:38,200 --> 00:39:41,080 Speaker 2: little things that make the show more enjoyable. The ridiculous 633 00:39:41,120 --> 00:39:45,160 Speaker 2: crime history and romance shows, tech stuff, large nedron stuff 634 00:39:45,160 --> 00:39:47,799 Speaker 2: they don't want you to know. And a wine is 635 00:39:47,800 --> 00:39:51,440 Speaker 2: such an interesting topic. I love hearing how he Jeff 636 00:39:51,800 --> 00:39:54,600 Speaker 2: came into it. I enjoy wine and always used to 637 00:39:54,600 --> 00:39:56,880 Speaker 2: worry about trying to pick stuff out. When I finally 638 00:39:56,920 --> 00:39:59,560 Speaker 2: came to the conclusion, why not just try something and 639 00:39:59,560 --> 00:40:02,560 Speaker 2: if it worked great. I don't try to think about pairings. 640 00:40:02,600 --> 00:40:05,280 Speaker 2: I don't really go looking into tasting notes around bottles. 641 00:40:05,560 --> 00:40:08,360 Speaker 2: The only thing I really look for is lighter or heavier, 642 00:40:08,560 --> 00:40:11,840 Speaker 2: sweeter or drier. We have an awesome place here, engine 643 00:40:11,840 --> 00:40:14,920 Speaker 2: House twenty five, built into an old firehouse. The wines 644 00:40:14,960 --> 00:40:17,920 Speaker 2: are absolutely amazing. They're a little on the priceier side 645 00:40:17,920 --> 00:40:20,000 Speaker 2: to some, but to me, getting a couple of bottles 646 00:40:20,040 --> 00:40:22,319 Speaker 2: from here is a treat. If you tell them what 647 00:40:22,360 --> 00:40:24,680 Speaker 2: you like and dislike and stuff, they'll get you set up. 648 00:40:25,480 --> 00:40:28,080 Speaker 2: They also run a Clement museum and you can do 649 00:40:28,120 --> 00:40:32,279 Speaker 2: a tour and tasting. Also absolutely love Lauren breaking out 650 00:40:32,440 --> 00:40:35,760 Speaker 2: yeast poop in that interview with Jeff. I was hoping 651 00:40:35,800 --> 00:40:38,680 Speaker 2: we would hear it, and I was not disappointed. Keep on, 652 00:40:38,800 --> 00:40:41,960 Speaker 2: keeping on, be yourselves, enjoy the wine and champagne. I 653 00:40:42,080 --> 00:40:44,520 Speaker 2: still need to remember to try pairing it with fried chicken. 654 00:40:45,040 --> 00:40:49,600 Speaker 2: I'm really wondering how pairing it with chicken and waffles 655 00:40:49,960 --> 00:40:50,359 Speaker 2: would be. 656 00:40:50,480 --> 00:40:55,040 Speaker 1: Like, oh delicious, oh yeah, oh my gosh. 657 00:40:55,120 --> 00:40:59,640 Speaker 2: Yeah. I mean, as a person who is like kind 658 00:40:59,680 --> 00:41:02,760 Speaker 2: of now from Atlanta, I'm morally obligated to like chicken 659 00:41:02,800 --> 00:41:07,919 Speaker 2: and waffles. But but yeah, yeah, yeah, anything with chicken 660 00:41:07,920 --> 00:41:09,040 Speaker 2: and waffles. Heck, y'all do it. 661 00:41:10,080 --> 00:41:14,800 Speaker 1: I have to say, I I bet a lot of 662 00:41:14,800 --> 00:41:16,719 Speaker 1: people can relate to this. But when you get to, 663 00:41:16,960 --> 00:41:20,279 Speaker 1: like after Halloween, the rest of the year is just oh, 664 00:41:20,320 --> 00:41:24,640 Speaker 1: I have to get through the holidays, which which involves 665 00:41:24,640 --> 00:41:26,280 Speaker 1: some joy but involves a lot of stress. 666 00:41:26,480 --> 00:41:27,880 Speaker 2: Yeah. 667 00:41:28,280 --> 00:41:32,360 Speaker 1: But New Year's I've started to reclaim for myself. Yeah, 668 00:41:32,400 --> 00:41:36,000 Speaker 1: and I'm like, leave me beee at least for one day, 669 00:41:36,160 --> 00:41:39,319 Speaker 1: Like I'm doing a New Year's thing now. Hours have champagne. 670 00:41:39,360 --> 00:41:41,759 Speaker 1: And after we did this interview with Jeff, I'm like, 671 00:41:42,000 --> 00:41:45,800 Speaker 1: I French fries and champagne might have to happen. 672 00:41:48,440 --> 00:41:49,680 Speaker 2: I think they should. 673 00:41:50,560 --> 00:41:53,440 Speaker 1: I mean, I haven't had I've had the fried chicken 674 00:41:53,640 --> 00:42:00,319 Speaker 1: combination and it's amazing. But French fries, yeah, and a 675 00:42:00,400 --> 00:42:05,200 Speaker 1: specific type of French fry. I can just I feel 676 00:42:05,200 --> 00:42:08,000 Speaker 1: like that would be amazing way to start the new year. 677 00:42:08,640 --> 00:42:11,440 Speaker 2: I think it would be. I fully encourage you to 678 00:42:11,440 --> 00:42:18,280 Speaker 2: do this. Yes, absolutely, yeah, champagne. The opportunities are endless. 679 00:42:18,560 --> 00:42:22,160 Speaker 2: Oh they are they are. Yeah, and again right, just yeah, 680 00:42:22,360 --> 00:42:23,919 Speaker 2: just enjoy it. Just have a nice time. 681 00:42:24,080 --> 00:42:27,319 Speaker 1: Come on, that's what that whole interview was about. And 682 00:42:27,360 --> 00:42:30,800 Speaker 1: it was a great He was great because I feel 683 00:42:30,800 --> 00:42:33,440 Speaker 1: like a lot of times when you talk to it 684 00:42:33,520 --> 00:42:35,440 Speaker 1: can be this way when you talk to Somalia's and 685 00:42:35,480 --> 00:42:38,440 Speaker 1: they're like, oly, this with this, but he was like, no, no, 686 00:42:38,600 --> 00:42:44,080 Speaker 1: what makes you happy. That's what we're about here. Yes, yes, exactly, 687 00:42:45,000 --> 00:42:50,320 Speaker 1: oh heck yeah yes, and thank you for the recommendations. 688 00:42:50,440 --> 00:42:55,440 Speaker 2: Are oh yeah, yeah yeah. I also completely second all 689 00:42:55,440 --> 00:43:00,800 Speaker 2: of the ridiculous shows crime History and Romance all really 690 00:43:00,840 --> 00:43:05,799 Speaker 2: aces human people, so yeah, totally yes, yes, yes, as 691 00:43:05,800 --> 00:43:07,799 Speaker 2: opposed to tex stuff and stuff. They don't want you 692 00:43:07,840 --> 00:43:10,879 Speaker 2: to know they are dead. 693 00:43:13,360 --> 00:43:19,400 Speaker 1: No they're not. No, no, no, no, no, oh jeez, oh wow. 694 00:43:20,239 --> 00:43:23,719 Speaker 1: Thanks to both of these listeners for writing in. If 695 00:43:23,760 --> 00:43:26,720 Speaker 1: you would like to write in, you can our emails 696 00:43:26,760 --> 00:43:28,360 Speaker 1: hello at savorpod dot com. 697 00:43:28,560 --> 00:43:30,520 Speaker 2: We are also on social media. You can find us 698 00:43:30,560 --> 00:43:34,520 Speaker 2: on Twitter, Instagram, and Facebook at savor pod and we 699 00:43:34,560 --> 00:43:37,799 Speaker 2: do hope to hear from you. Savor is production of iHeartRadio. 700 00:43:37,960 --> 00:43:40,239 Speaker 2: For more podcasts from my Heart Radio, you can visit 701 00:43:40,280 --> 00:43:43,680 Speaker 2: the iHeartRadio app, Apple Podcasts, or wherever you listen to 702 00:43:43,719 --> 00:43:46,719 Speaker 2: your favorite shows. Thanks, as always to our super producers 703 00:43:46,800 --> 00:43:49,520 Speaker 2: Dylan Fagan and Andrew Howard. Thanks to you for listening, 704 00:43:49,600 --> 00:43:51,359 Speaker 2: and we hope that lots more good things are coming 705 00:43:51,440 --> 00:43:59,120 Speaker 2: your way.