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Speaker 1: Hello, and welcome to Savor Protection of iHeartRadio. I'm Anny

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Speaker 1: Reason and I'm Lauren vogel.

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Speaker 2: Bum and today we have an episode for you about

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Speaker 2: cottage cheese.

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Speaker 1: Yes, and I do think I know the answer to this,

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Speaker 1: But was there any particular reason this was on your mind? Lauren?

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Speaker 2: So what I've said to you, Annie, and what I

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Speaker 2: forgot to say in our Vegetable Shortening episode is that

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Speaker 2: I was thinking for January about you know, like different

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Speaker 2: episodes and like the flow of episode topics throughout the month,

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Speaker 2: and I kind of wanted to do like a combination

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Speaker 2: of weird health food products and comfort food products because

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Speaker 2: it's still winter, you know, I feel like it's still

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Speaker 2: We're still right in the midst of good cassileet season,

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Speaker 2: for example. But also, Jane, is this weird time of

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Speaker 2: the year when certainly brands want you to be thinking

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Speaker 2: about your your lifestyle choices, and Blessed cottage cheese has

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Speaker 2: been part of that for a very long time.

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Speaker 1: It definitely has, and we're going to talk about that

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Speaker 1: in depth. But you know, interestingly, I didn't try cottage

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Speaker 1: cheese until I think twenty nineteen.

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Speaker 2: Oh wow, oh wow, Okay, how did you feel about

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Speaker 2: it in twenty nineteen.

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Speaker 1: Loved it. Actually, I really liked it. I mean, I

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Speaker 1: know a lot of people complain about the texture. I

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Speaker 1: liked the texture. I mixed it. Sometimes I would do

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Speaker 1: the sweet, like just basic jam. I actually went kind

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Speaker 1: of through a phase. I was eating it a lot,

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Speaker 1: so sometimes I would do that, and then sometimes I

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Speaker 1: would do more savory applications. But I don't think I

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Speaker 1: ever re doing this research. I never went beyond kind

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Speaker 1: of like a cup of cottage cheese and mixing something

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Speaker 1: in it. I do have a friend who loves cottage cheese,

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Speaker 1: and I actually was telling you, Lauren. She was pestering

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Speaker 1: me all day via text message, and then I said,

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Speaker 1: I'm trying to do very important cottage cheese research. She

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Speaker 1: did not leave me alone. Oh she's one of those

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Speaker 1: even kinds of friends.

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Speaker 2: Even she did not respect the cottage cheese research.

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Speaker 1: But she did put in there like I do love

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Speaker 1: just so you know. But we're also going to get

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Speaker 1: into this more. But I did kind of always associate

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Speaker 1: it with a health fad that was old fashioned, and

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Speaker 1: I think that's why I hadn't tried it.

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Speaker 2: I actually grew up with that. My father's mother would

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Speaker 2: serve it as like a light lunch or snack anytime

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Speaker 2: of day, often with like canned peaches or pineapple or

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Speaker 2: something like that. And yeah, I I love it. I

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Speaker 2: didn't even know that people thought it was like old

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Speaker 2: fashioned or weird until I guess I like left home

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Speaker 2: and was like, oh, I was kind of raised to

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Speaker 2: be a sixty five year old man's which is which

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Speaker 2: is fine, which is a fine thing to be whether

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Speaker 2: you're a woman or whatever. But yeah, yeah, so no,

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Speaker 2: I know, I love it. I still buy it as

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Speaker 2: a snack all the time.

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Speaker 1: Yes, And we're going to get into this, but it's

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Speaker 1: having a bit of a glow up from what I understand.

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Speaker 2: My goodness, I had missed this and I am so

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Speaker 2: fond of it.

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Speaker 1: Yeah. Yes, but for past episodes, I would say, any

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Speaker 1: our past cheese episodes, yogurt, I feel like Mozzarella goat

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Speaker 1: cheese cheese episodes. Yep.

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Speaker 2: There you go. We've done a lot here, we are,

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Speaker 2: we have, we do love cheese.

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Speaker 1: We do we do, which I guess it brings us

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Speaker 1: to our question, sure, cottage cheese.

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Speaker 2: What is it? Well, Cottage cheese is a type of

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Speaker 2: fresh cheese that consists of smooth, slightly firm to semi

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Speaker 2: soft curds in a light dressing of milk or whey

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Speaker 2: or similar, usually with a little bit of salt added.

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Speaker 2: It is not aged. The curds are irregularly shaped and

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Speaker 2: can be the size of like small to large pebbles,

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Speaker 2: or a mix of both small and large pebbles. There's

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Speaker 2: sort of toothsome like distinct from one another, and in

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Speaker 2: the firmly fluffied a slightly bouncy range, like neither chewy

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Speaker 2: nor pasty, and that liquid that there in gives them

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Speaker 2: a little bit of extra creaminess. Yeah. The flavor is

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Speaker 2: a little buttery, a little salty, and a little tart,

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Speaker 2: but like overall, very mild, which makes cottage cheese a

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Speaker 2: nice base for other flavors, sweet or savory. It can

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Speaker 2: be eaten cold as a standalone snack or part of

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Speaker 2: a day time meal, perhaps with toppings like fresh or

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Speaker 2: canned fruit or vegetables. It can also be used as

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Speaker 2: an ingredient, incorporated into hot or cold dips, sauces, casseroles,

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Speaker 2: baked goods, or frozen desserts, often blended to a smooth consistency. First,

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Speaker 2: it's just a nice lumpy, fresh cheese, so fresh that

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Speaker 2: its nutritional profile is similar to like a thick yogurt

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Speaker 2: kind of situation. It's sort of like an all dairy salad,

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Speaker 2: although it can be made with dairy alternatives. It is

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Speaker 2: the creamy, soft, and non forbidden form of aquarium gravel.

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Speaker 2: You have to understand that I'm an aquarium enthusiast, so

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Speaker 2: that's not a diss It's like eating the feeling of

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Speaker 2: descending down through lots of puffy little clouds and an airplane,

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Speaker 2: just sort of like fulfilling and grounding.

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Speaker 1: Yeah. Yeah. Reading other people's reviews of it, I kind

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Speaker 1: of felt bad when people were like, I hate the texture.

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Speaker 1: I get it, that's your preference.

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Speaker 2: Oh sure, yeah to me, I love the texture.

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Speaker 1: Yeah, it's so nice. It's interesting.

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Speaker 2: It is it is. Oh yeah, no, I've always enjoyed

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Speaker 2: it anyway. Anyway, Cheese is a way of concentrating and

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Speaker 2: preserving the nutritious parts of milk. One of the key

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Speaker 2: ways of doing that is separating out and removing some

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Speaker 2: of milk's water content, because, like us, most microbes need

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Speaker 2: water to live, a thing which I have to remind

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Speaker 2: myself of about myself all the time. In the case

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Speaker 2: of cottage cheese and other fresh cheeses, you're doing that

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Speaker 2: water removal relatively gently because you want the resulting product

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Speaker 2: to stay soft and mild. Also, as a result, the

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Speaker 2: product isn't going to keep for quite as long as

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Speaker 2: something like an aged cheddar or something like that. Yeah,

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Speaker 2: so you start by encouraging the milk's fat and fat

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Speaker 2: soluble stuff to coagulate, that is, separate out from the

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Speaker 2: water and water soluble stuff by adding either acid or

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Speaker 2: lactic acid bacteria which eat sugars in milk, and poop

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Speaker 2: acid bacteria pooum baum, or you can add coagulating enzymes

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Speaker 2: like rennet. At any rate. This will make the fat

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Speaker 2: end stuff form up into solid curds in it's sort

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Speaker 2: of bath of water and stuff, which is whey. For

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Speaker 2: cottage cheese, you might work the curds in some manner, cutting, stirring, pressing, warming,

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Speaker 2: or cooling, salting until they reach the consistency that you're

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Speaker 2: looking for. You then drain the whey, rinse the curds,

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Speaker 2: probably let them like dry and or solidify a little bit,

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Speaker 2: and then dress the curds with a little bit of

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Speaker 2: milk or another milk product. Like whey or or I

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Speaker 2: don't know, like cream if you're fancy. Sure have Have

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Speaker 2: we ever talked about low fat or fat free cheese making.

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Speaker 2: I don't think we have, and that I don't think so.

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Speaker 2: I think it's going to have to be a topic

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Speaker 2: for another day because it requires a little bit more science. Yeah, yep, yep. Anyway,

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Speaker 2: cottage cheese. Yes, you can buy it in packages ranging

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Speaker 2: from single serve to like big old tubs in whole milk,

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Speaker 2: low fat or fat free varieties. These single serve pots

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Speaker 2: are sometimes sold with flavorings either mixed in or on

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Speaker 2: the bottom, like a sweet fruit compote or maybe savory

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Speaker 2: herbs and spices. It is also sometimes produced with dairy

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Speaker 2: alternatives like cashew, and you can make it at home.

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Speaker 2: I definitely accidentally made something very like cottage cheese once

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Speaker 2: while we were attempting to make yogurt back in the day. Yeah,

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Speaker 2: because you basically just take milk, heat it to a simmer,

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Speaker 2: add some acid, take it off the heat, stir it

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Speaker 2: until it's curds, and then drain the curds and salt them.

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Speaker 2: And if you want to dress them with a little

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Speaker 2: bit of the whay or some milk or cream or whatever.

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Speaker 2: You can do that. That's it. That's what you do

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Speaker 2: to make cottage cheese. It's very simple mm hmm, and

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Speaker 2: simple to do accidentally. Yes, yes, however you wind up

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Speaker 2: with cottage cheese when you eat it by itself. It

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Speaker 2: doesn't have to be by itself. You can fancy it

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Speaker 2: up with all kinds of toppings. I don't know, put

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Speaker 2: some pesto in there, some fresh berries, yeah, do whatever

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Speaker 2: you want. It can also be a great subon for

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Speaker 2: other dairy products and recipes if you are looking for

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Speaker 2: something cheaper and or less fatty and or more protein

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Speaker 2: e depending on the alternate dairy in question. And speaking

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Speaker 2: of over the past few years, there have indeed been

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Speaker 2: a lot of recipes circulating on social media for everything

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Speaker 2: from like frittatas to flatbreads, to pizza buns to edible

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Speaker 2: cookie dough made with cottage cheese is like a star

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Speaker 2: ingredient and yeah, yeah, it can right be blended, smooth

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Speaker 2: and go into a lot of things that you would

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Speaker 2: typically use ricotta or cream cheese or sour cream for.

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Speaker 2: If these recipes have not already found you, you can

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Speaker 2: find them.

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Speaker 1: Indeed, you can, oh, yes, well, I suppose that does

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Speaker 1: bring us to the nutrition.

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Speaker 2: Yeah. So generally speaking, by itself, cottage cheese has like

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Speaker 2: a bunch of protein, a bit of fat, just a

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Speaker 2: tiny bit of sugar, and a good smattering of micronutrients.

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Speaker 2: In other words, it will fill you up and help

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Speaker 2: keep you going. You know, eat a vegetable or fruit,

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Speaker 2: maybe a grain, you want to get some fiber in there,

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Speaker 2: is all I'm saying. And also, this is a really

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Speaker 2: great time to mention that if you ever want to

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Speaker 2: know about the nutritional profile of a packaged food, you

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Speaker 2: should read the nutrition label. I mean, you can certainly

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Speaker 2: go off of vibes or video influencers, but I don't

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Speaker 2: recommend that scientifically speaking. You know, if you care about

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Speaker 2: this sort of thing, all I'm saying is, you know,

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Speaker 2: take your time either inegrossery store or beforehand and like

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Speaker 2: compare and contrast some different products. That's it's the best

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Speaker 2: way to find out. But all that being said, save

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Speaker 2: or motto, bodies are complicated. Nutrition is complicated, More research

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Speaker 2: is necessary. Don't eat a medicinal amount of cottage cheese.

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Speaker 2: What would that even look like? I'm not sure. I mean,

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Speaker 2: don't do that.

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Speaker 1: Oh no, take that as a challenge. Also eat two vegetables.

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Speaker 2: That's our new Yeah, yeah, that's what.

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Speaker 1: We do.

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Speaker 2: Have some numbers for you, we do, okay. As of

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Speaker 2: nineteen seventy five, Americans were consuming some like four point

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Speaker 2: six pounds of cottage cheese a year, and that was

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Speaker 2: round about a peak. The amount would decline steadily from

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Speaker 2: then through twenty twenty one, at which point it dropped

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Speaker 2: below two pounds. But it has been turning around since then.

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Speaker 2: All of these social media trends had sales of cotge

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Speaker 2: cheese up like twenty to thirty percent year over year

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Speaker 2: from twenty twenty four to twenty twenty five. In some

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Speaker 2: markets like the US and the UK. Coche cheese still

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Speaker 2: only makes up about forty five percent of cheeses sold

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Speaker 2: by in these markets, though, so it's got room to grow.

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Speaker 1: And I think it's going to Lauren, to be honest

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Speaker 1: with you, you.

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Speaker 2: Know, it's I think it's I think it's still going up. Yeah,

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Speaker 2: But oh my goodness. We have quite a story of

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Speaker 2: how this all got to hear and we are going

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Speaker 2: to get into that in the history section, which we'll

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Speaker 2: get to as soon as we get back from a

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Speaker 2: quick break. For a word from our sponsors.

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Speaker 1: And we're back.

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Speaker 2: Thank you sponsor, Yes, thank you.

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Speaker 1: Okay. So, if you've heard our past episode on cheeses

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Speaker 1: and yogurt, you know the drill early cheese was probably

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Speaker 1: developed by accident and several different places based on the

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Speaker 1: environment of those places, and was then adapted to taste.

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Speaker 1: This is where we get our grand cheese board. A

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Speaker 1: multiverse of cheese historians suspect that early cottage cheeses may

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Speaker 1: have been one of the oldest varieties of cheese because,

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Speaker 1: like you said, laurence kind of kind of happens if

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Speaker 1: you let it happen, going back thousands of years, possibly

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Speaker 1: as far back as five thousand BCE. When it comes

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Speaker 1: to our more modern iteration of cottage cheese in the US,

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Speaker 1: it's generally traced to early home setders who used excess

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Speaker 1: milk to make cottage cheese to minimize waste. And it

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Speaker 1: was pretty simple, yeah, and it was a natural process

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Speaker 1: and you got more food out of it.

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Speaker 2: It's great.

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Speaker 1: Historians think that these techniques of making cottage cheese in

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Speaker 1: the US trace back to Central Europeans, and the popular

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Speaker 1: story of why it's called cottage cheese is that at

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Speaker 1: the time, small farmhouses were called cottages, and this is

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Speaker 1: where the cheeses were primarily being produced. The history's kind

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Speaker 1: of murky on that, but that's the popular story. The

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Speaker 1: eighteen thirty three version of Goodie's Ladies Book, Volume three

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Speaker 1: mentioned cottage cheese an article describing country lodgings. The way

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Speaker 1: it was written made it clear that the author didn't

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Speaker 1: expect the general audience to know what it was, so

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Speaker 1: that indicates it was either regional or just people didn't

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Speaker 1: really know about it at that time. It was a

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Speaker 1: pretty funny article. She was like a little these country

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Speaker 1: bumpkins doing Yeah. Industrial factories started producing cottage cheeses in

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Speaker 1: the early twentieth century in.

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Speaker 2: The US specifically, I don't think that what we're talking

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Speaker 2: about as cottage cheese ever went industrial anywhere else. If

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Speaker 2: anyone out there has other information, please let me know.

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Speaker 2: I know that it's called pot cheese in other cultures,

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Speaker 2: and it's super close to like farm cheeses and like quark,

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Speaker 2: but it's not quite the same thing anyway, let us know.

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Speaker 1: Go ahead, yes, yes, please let us know.

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Speaker 2: So.

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Speaker 1: In the US, advertising helped popularize cottage cheese during World

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Speaker 1: War One and World War Two as a high protein,

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Speaker 1: healthy product that could replace meat during wartime rationing. A

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Speaker 1: US dairy surplus and the government's efforts around that surplus

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Speaker 1: in nineteen eighteen helped give cottage cheese a boost. To

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Speaker 1: one of the ads, I found that you'll see a

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Speaker 1: lot if you're researching cottage cheese if you happen to

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Speaker 1: be like us claimed that it had more protein than meat,

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Speaker 1: and that quote you'll need less meat. A postal card

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Speaker 1: will bring recipes cottage cheese or meat. Ask your pocket book,

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Speaker 1: and there was an exclamation point there. I just want

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Speaker 1: to be clear, Oh yeah, oh yes, yes. And this

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Speaker 1: was from the US Department of Agriculture, and this was

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Speaker 1: one of many USDA ads or pamphlets that was pushing

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Speaker 1: for the increased consumption of cottage cheese, and a lot

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Speaker 1: of them were published in nineteen eighteen. Cottage cheese was

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Speaker 1: also available on US Navy ships, and I read some

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Speaker 1: accounts of how like UK soldiers on US Navy ships

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Speaker 1: were like, oh, cottage cheese. The USDA also published Cottage

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Speaker 1: Cheese Dishes Wholesome, Economical, Delicious in nineteen eighteen, and it

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Speaker 1: had all kinds of recipes and ways to incorporate cottage

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Speaker 1: cheese into the American diet, as well as using up

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Speaker 1: leftovers while doing so, and even directions on how to

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Speaker 1: make your own cottage cheese in the US. Yes, cottage

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Speaker 1: cheese really saw a boom in the nineteen fifties as

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Speaker 1: a health food. A lot of the advertising was aimed

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Speaker 1: at women and weight loss, specifically.

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Speaker 2: A weight loss and and economics and entertaining. Yeah, the

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Speaker 2: American Dairy Association really leaned into this. They published this

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Speaker 2: twenty three page pamphlet in nineteen fifty called Creative Cooking

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Speaker 2: with Cottage Cheese, which is just spectacularly mid century. I

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Speaker 2: don't have the full book, but from one of the

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Speaker 2: previews you can see a page of recipes for dips,

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Speaker 2: and they range from everything from something named Glamour Dip.

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Speaker 2: For reasons that are not immediately apparent to me, the

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Speaker 2: calls for cottage cheese, minced anchovies, minced onion, finely chopped

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Speaker 2: green pepper and lemon, juice, and dry mustard, all mixed

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Speaker 2: in a blender until smooth, very gilla, very glamorous, very glamorous. Also,

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Speaker 2: and I'm so sorry this one is a little bit

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Speaker 2: more horrifying. Something called the Teener's Special Dunk, which is

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Speaker 2: cottage cheese, creamy peanut butter, milk, ketchup, and sweet pickle

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Speaker 2: Relish again. Yeah, the cottage cheese and peanut butter are

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Speaker 2: blended until smooth and then everything else gets mixed in. Yeah. Wow,

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Speaker 2: wow is what I said as well.

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Speaker 1: That sounds like such a and I don't necessarily mean

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Speaker 1: any offense by this, but that sounds like such a

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Speaker 1: kid idea. That's when I'm like, I love ketchup, and

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Speaker 1: I love peanut butter, and I love.

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Speaker 2: And I love Relish, and so let's go.

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Speaker 1: Let's just put it all together.

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Speaker 2: Yeah, it meant, I mean the teeners might be a

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Speaker 2: reference to kids. It does specify that it's good with

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Speaker 2: celery sticks. I'm not I'm not sure.

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Speaker 1: Okay, Well, listeners right in and let us know. Yeah,

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Speaker 1: who knows it could be good. I don't know. I

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Speaker 1: haven't tried it.

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Speaker 2: Yeah, that one time that we tried, well, was it

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Speaker 2: peanut butter and oh Mayo sandwiches? Oh, but you weren't

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Speaker 2: happy about the Mayo. I thought it was fine.

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Speaker 1: Yeah, but I have a personal vendetta against Mayo. So

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Speaker 1: that was it. Yeah, So it's some things. I think

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Speaker 1: you can sound really bad on paper, but maybe worked,

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Speaker 1: Maybe did so I take back my disgust, but I

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Speaker 1: don't take back my shock.

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Speaker 2: Yeah, no, I think the wow is called for.

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Speaker 1: Yes, I agree, I agree, all right. Well hmm, so.

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Speaker 2: Perhaps despite these recipes.

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Speaker 1: Perhaps despite that cottage cheese. The popularity of cottage cheese

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Speaker 1: grew over the next two decades, the point that the

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Speaker 1: US Department of Agriculture reported that Americans were consuming about

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Speaker 1: five pounds a year in the early seventies. People often

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Speaker 1: ate it with a salad and some type of canned fruit.

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Speaker 1: Cottage cheese also really benefited from the low fat diets

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Speaker 1: of the seventies and eighties, fueled by rising magazine culture

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Speaker 1: and celebrity endorsements. President Nixon was a big fan of

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Speaker 1: cottage cheese, and I think the two preferences I saw

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Speaker 1: was cottage cheese with ketchup and cottage cheese with pineapple.

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Speaker 1: Yeah yeah, so sweet savory?

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Speaker 2: Yeah sure. Sure.

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Speaker 1: However, US cottage cheese consumption started declining in the mid eighties,

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Speaker 1: seemingly replaced by the exponential growth in the yogurt market. Yes,

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Speaker 1: there are a few theories as to why this happened.

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Speaker 1: One of the main ones is that producing consistently high

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Speaker 1: quality cottage cheese can be a bit of a pain.

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Speaker 1: Another is that it started to be viewed as the

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Speaker 1: dreaded old fashioned product. It also just didn't have the

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Speaker 1: marketing behind it that a product like yogurt did at

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Speaker 1: that point, because if you remember our yogurt episodes.

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Speaker 2: Y yogurt came out hard. Yeah, the eighties and nineties

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Speaker 2: were a big time of yogurt advertising. Yes, absolutely, from

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Speaker 2: what I understand. Patch cheese started taking off in Europe

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Speaker 2: in the early two thousands, and around the same time

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Speaker 2: in the US, producers started packaging it in those single

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Speaker 2: serve cups like yogurt, sometimes with flavorings like yogurt, like

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Speaker 2: a fruit compode or something.

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Speaker 1: Yes, and as we mentioned, in recent years, cottage cheese

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Speaker 1: has seen a resurgence in part due to social media,

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Speaker 1: where people are putting it into all kinds of recipes

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Speaker 1: and touting its health benefits. There are savory and sweet applications,

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Speaker 1: and often people recommend blending it the cottage cheese so

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Speaker 1: it has like more consistency and you can use it

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Speaker 1: in more things. This is part of an overall wellness

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Speaker 1: mindset in younger generations. I read an interesting article that was, like,

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Speaker 1: at one point it was focused on women losing weight,

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Speaker 1: and then it was men eat more protein to get

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Speaker 1: more muscles, and now it's sort of a more generalized

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Speaker 1: I just want to be healthier. Yeah, kind of those

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Speaker 1: mindset shifts.

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Speaker 2: Yeah, yeah, it's been really interesting to watch. But yeah,

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Speaker 2: so specifically about this, a few more numbers for you. So, like,

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Speaker 2: the US market began trending up in twenty twenty two

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Speaker 2: and just kept going, Like year over year sales jumped

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Speaker 2: eleven percent, than seventeen percent two years in a row,

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Speaker 2: than twenty percent in twenty twenty five. Demand was so

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Speaker 2: great for specific brands like Good Culture and Organic Valley

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Speaker 2: that like they couldn't keep product on the shelves in

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Speaker 2: some areas. Apparently. Twenty twenty three was the year that

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Speaker 2: a number of TikTok videos went real big featuring cottage

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Speaker 2: cheese ice cream recipes specifically. But the breadth of recipes

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Speaker 2: incorporating cottage cheese expanded real quickly, and Good Culture specifically

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Speaker 2: was featured in social media and saw a growth of

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Speaker 2: eighty percent in twenty twenty three.

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Speaker 1: Wow.

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Speaker 2: And due to this, manufacturers are now working with like

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Speaker 2: more like partners and contractors to try to get more

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Speaker 2: of the stuff out there.

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Speaker 1: This is always so fascinating every time we have at

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Speaker 1: the end kind of a TikTok trend or a social

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Speaker 1: media trend that impacted.

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Speaker 2: Yeah, the market, it like deeply impacted the market, that

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Speaker 2: had people going like, how do we get these people

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Speaker 2: enough cottage cheese? We don't have the memes?

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Speaker 1: They didn't they thought it was old fashioned, and now

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Speaker 1: we can't get enough.

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Speaker 2: All the shows.

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Speaker 1: It's fascinating.

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Speaker 2: I love it. I love it, especially like not like

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Speaker 2: like I'm not on certain parts of social media and

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Speaker 2: so like I had no idea that this was a

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Speaker 2: thing at all.

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Speaker 1: Me too, my friend who was pestering me today and

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Speaker 1: I was like, I'm researching cottage cheese. She was like,

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Speaker 1: that's not relevant anymore. I was like, you have no idea,

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Speaker 1: of my friend. Oh oh, but I am really interested

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Speaker 1: because a lot of this was very US focused. I

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Speaker 1: would love to hear from everybody, obviously, but also just

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Speaker 1: people from other countries. I'm really curious about Oh.

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00:25:51,359 --> 00:25:56,560
Speaker 2: Yeah, yeah, yeah. Is this like from our descriptions of it,

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00:25:56,640 --> 00:25:58,760
Speaker 2: is this a type of dairy product that you are

401
00:25:58,840 --> 00:26:06,200
Speaker 2: familiar with or some kind of version of it or yeah.

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00:26:06,200 --> 00:26:08,600
Speaker 1: Savor must know we need to answer. We do.

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00:26:09,160 --> 00:26:11,280
Speaker 2: We have cottage cheese questions.

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00:26:11,920 --> 00:26:14,960
Speaker 1: We do, but I think that's what we have to

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Speaker 1: say about cottage cheese for now.

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00:26:16,760 --> 00:26:20,520
Speaker 2: I think it is. Yeah. We do already have some

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00:26:20,560 --> 00:26:22,320
Speaker 2: listener mail for you, though, and we are going to

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Speaker 2: get into that as soon as we get back from

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Speaker 2: one more quick break for a word from our sponsors,

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Speaker 2: and we're back. Thank you, sponsor, Yes, thank you, And

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Speaker 2: we're back.

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Speaker 1: With a listener The Wild world of Cottage Cheese. Yeah yeah,

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00:26:57,880 --> 00:27:03,240
Speaker 1: speaking of wild worlds our quote. Love the episode on Fullernum.

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00:27:04,000 --> 00:27:07,360
Speaker 1: I find it to be a great cordial liquor liquore

415
00:27:07,720 --> 00:27:11,520
Speaker 1: to have around. Wish this had hit before you came

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00:27:11,600 --> 00:27:15,600
Speaker 1: to Pittsburgh, Lauren, as my favorite is actually made here

417
00:27:15,640 --> 00:27:19,840
Speaker 1: in Pittsburgh, and you could have bought some Maggie's Farm

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00:27:20,000 --> 00:27:23,919
Speaker 1: rum mikex it. They do standard cane, sugar, lime, ginger clove,

419
00:27:24,119 --> 00:27:27,600
Speaker 1: but the mix to me is just spot on. I

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00:27:27,680 --> 00:27:30,199
Speaker 1: really like using it to make a hot toddy in

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00:27:30,240 --> 00:27:33,000
Speaker 1: colder weather or when you are just feeling a tad

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00:27:33,080 --> 00:27:36,120
Speaker 1: under the weather as a comfort drink if you are

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00:27:36,160 --> 00:27:38,760
Speaker 1: making some good hot chocolate where you are using more

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00:27:38,800 --> 00:27:41,480
Speaker 1: than a simple mix, not that there is anything wrong

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Speaker 1: with that. A little bit at the end is a

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00:27:43,760 --> 00:27:46,800
Speaker 1: nice touch. The other thing I enjoy is just having

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00:27:46,800 --> 00:27:50,000
Speaker 1: a shot after a big meal as an after dinner sipper.

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00:27:50,840 --> 00:27:53,720
Speaker 1: Keep it chilled and it is ready to go. Something

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00:27:53,800 --> 00:27:56,320
Speaker 1: so good about it. So we need to get both

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00:27:56,320 --> 00:27:58,440
Speaker 1: of you here to try it.

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00:27:58,520 --> 00:28:05,320
Speaker 2: Oh yes, oh yeah, yeah I did while while I

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00:28:05,400 --> 00:28:10,239
Speaker 2: was in Pittsburgh last year in November, I did go

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Speaker 2: to a number of breweries, but I don't think I

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00:28:14,240 --> 00:28:21,000
Speaker 2: hit any distilleries. So a whole world, A whole world awaits.

435
00:28:20,680 --> 00:28:23,920
Speaker 1: Yeah, yes, next time. And that does sound really nice

436
00:28:23,960 --> 00:28:26,399
Speaker 1: to adden to, like a hot toddy or something.

437
00:28:26,160 --> 00:28:32,359
Speaker 2: Or hot chocolate, right, yes, Katie wrote, I've been catching

438
00:28:32,400 --> 00:28:34,479
Speaker 2: up on the last couple of podcasts and listened to

439
00:28:34,600 --> 00:28:37,200
Speaker 2: the Vegetable Shortening episode last night, and I've just finished

440
00:28:37,240 --> 00:28:41,000
Speaker 2: the Castleet episode today. I grew up in a Crisco household.

441
00:28:41,080 --> 00:28:43,160
Speaker 2: There was always a blue box of Crisco in the

442
00:28:43,160 --> 00:28:45,600
Speaker 2: cupboard because Mom used it to make her famous chocolate

443
00:28:45,640 --> 00:28:48,600
Speaker 2: chip cookies, and as a result, both of my sisters

444
00:28:48,800 --> 00:28:50,959
Speaker 2: always have a box of Crisco to use when they

445
00:28:51,000 --> 00:28:53,600
Speaker 2: make her cookies. I'm one of the very few people

446
00:28:53,640 --> 00:28:57,000
Speaker 2: who never really liked her recipe for them sacrilege. I know,

447
00:28:57,200 --> 00:29:00,640
Speaker 2: not to like your own mother's cookies. Best As an adult,

448
00:29:00,720 --> 00:29:02,680
Speaker 2: I have a recipe that I much prefer that uses

449
00:29:02,720 --> 00:29:07,200
Speaker 2: butter instead of crisco. One of my sisters also makes

450
00:29:07,200 --> 00:29:09,960
Speaker 2: her frosting with crisco. She likes that it turns out

451
00:29:10,000 --> 00:29:12,800
Speaker 2: consistently every time, but I'm not a fan of the

452
00:29:12,840 --> 00:29:14,960
Speaker 2: flavor of it and find that it tends to have

453
00:29:15,000 --> 00:29:19,120
Speaker 2: a greasy texture. One of my professors hosted a potluck

454
00:29:19,120 --> 00:29:20,800
Speaker 2: dinner at her house at the end of each semester

455
00:29:20,920 --> 00:29:23,160
Speaker 2: for the students she had taught that semester, and her

456
00:29:23,200 --> 00:29:26,960
Speaker 2: contribution to the pot luck was usually cassilet. Thinking about

457
00:29:27,000 --> 00:29:29,280
Speaker 2: it brings me back to her house and good meals

458
00:29:29,320 --> 00:29:30,640
Speaker 2: shared with good company.

459
00:29:33,120 --> 00:29:33,880
Speaker 1: That's nice.

460
00:29:34,080 --> 00:29:38,160
Speaker 2: Yes, oh had I had one professor who would do

461
00:29:38,240 --> 00:29:40,160
Speaker 2: that and it was really sweet.

462
00:29:41,640 --> 00:29:44,560
Speaker 1: I had a high school my French high school teacher,

463
00:29:46,000 --> 00:29:48,520
Speaker 1: which kind of makes sense, but she would have a

464
00:29:48,600 --> 00:29:50,720
Speaker 1: day where you all brought in, We all brought in

465
00:29:50,800 --> 00:29:53,080
Speaker 1: food that was supposed to be French and it was

466
00:29:53,120 --> 00:29:56,120
Speaker 1: really nice. Oh yeah, it's a very exciting day.

467
00:29:56,320 --> 00:30:01,000
Speaker 2: Oh sure, yeah, anytime you get food at school, that's great, right, yeah, yeah,

468
00:30:01,320 --> 00:30:04,840
Speaker 2: oh and oh also there was also attached to all

469
00:30:04,880 --> 00:30:09,240
Speaker 2: of this a really funny family text message conversation about

470
00:30:09,240 --> 00:30:14,560
Speaker 2: the differences between tenderflake lard and regular Crisco and yellow

471
00:30:14,640 --> 00:30:19,520
Speaker 2: Crisco and the trust of family members to know the

472
00:30:19,520 --> 00:30:24,920
Speaker 2: differences between lard and Chrisco. But not included out loud

473
00:30:24,960 --> 00:30:29,120
Speaker 2: here because it involves a lot of characters and I

474
00:30:29,120 --> 00:30:30,760
Speaker 2: didn't have time to get a full cast together.

475
00:30:34,120 --> 00:30:35,800
Speaker 1: It did, but it was one of those things when

476
00:30:35,840 --> 00:30:40,600
Speaker 1: you read it, you're like, this is the family dynamics.

477
00:30:40,000 --> 00:30:47,560
Speaker 3: Are clear, beautiful, beautiful, Yes, and very much appreciate that,

478
00:30:47,600 --> 00:30:51,800
Speaker 3: because we did ask for what's going on with Crisco.

479
00:30:52,360 --> 00:30:54,840
Speaker 2: Around the world in your.

480
00:30:54,720 --> 00:30:59,080
Speaker 1: Households, And I do think it's funny that I do

481
00:30:59,200 --> 00:31:02,440
Speaker 1: think something. Companies do that on purpose. They're like, see

482
00:31:02,480 --> 00:31:08,320
Speaker 1: the packaging is also yellow, so trying to confuse us.

483
00:31:08,480 --> 00:31:11,560
Speaker 2: This is why I'm saying to read your nutritional labels.

484
00:31:12,720 --> 00:31:18,880
Speaker 1: It is very important, Lauren, very important advice. But yes,

485
00:31:19,000 --> 00:31:21,680
Speaker 1: thank you to both of these listeners for writing in

486
00:31:22,280 --> 00:31:23,800
Speaker 1: If you would like to try to as you can

487
00:31:23,880 --> 00:31:25,960
Speaker 1: our emails. Hello, at savorpod dot com.

488
00:31:26,080 --> 00:31:28,840
Speaker 2: We're also on social media. You can find us on

489
00:31:29,280 --> 00:31:32,160
Speaker 2: Instagram and blue Sky at savor pod, and we do

490
00:31:32,200 --> 00:31:35,160
Speaker 2: hope to hear from you. Savor is a production of iHeartRadio.

491
00:31:35,320 --> 00:31:37,800
Speaker 2: For more podcasts my heart Radio, you can visit the

492
00:31:37,840 --> 00:31:41,240
Speaker 2: iHeartRadio app, Apple Podcasts, or wherever you listen to your

493
00:31:41,240 --> 00:31:44,520
Speaker 2: favorite shows. Thanks as always to our super producers Dylan

494
00:31:44,560 --> 00:31:47,320
Speaker 2: Fagan and Andrew Howard. Thanks to you for listening, and

495
00:31:47,360 --> 00:31:49,239
Speaker 2: we hope that lots more good things are coming your

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00:31:49,280 --> 00:31:57,560
Speaker 2: way