1 00:00:08,400 --> 00:00:10,600 Speaker 1: Hello, and welcome to Savor production of I Heart Radio. 2 00:00:10,640 --> 00:00:12,840 Speaker 1: I'm Annie Reese and I'm Lauren vocal Bam and today 3 00:00:12,880 --> 00:00:16,920 Speaker 1: we have an episode for you about Cilantro. Yes, and 4 00:00:17,040 --> 00:00:19,400 Speaker 1: so many of you have suggested this one, and I 5 00:00:19,480 --> 00:00:24,240 Speaker 1: know why. It's fascinating and people hate it? Are they 6 00:00:24,360 --> 00:00:29,120 Speaker 1: love it? And it's fascinating? Yes? Yes, uh we we 7 00:00:29,320 --> 00:00:33,920 Speaker 1: both a little bit disappointingly to me our Cilantro lovers, though, 8 00:00:33,960 --> 00:00:35,320 Speaker 1: I think it would be much more fun if one 9 00:00:35,320 --> 00:00:38,640 Speaker 1: of us hated it just for the sake of the conversation. Yes, 10 00:00:38,840 --> 00:00:45,440 Speaker 1: another Mayo Redux perhaps, Yes. Um. I love Cilantro. I 11 00:00:45,479 --> 00:00:48,199 Speaker 1: think it adds so much and things like fun and 12 00:00:48,320 --> 00:00:54,760 Speaker 1: upon me Mexican food. I'm always happy when I see 13 00:00:54,800 --> 00:00:57,760 Speaker 1: it in a dish. In fact, today I went grocery 14 00:00:57,800 --> 00:01:02,000 Speaker 1: shopping and I bought a huge bunch and I've already 15 00:01:02,080 --> 00:01:04,000 Speaker 1: used it twice. I'm going to use it for dinner. 16 00:01:04,040 --> 00:01:06,520 Speaker 1: And my hands still like Cilantro and I love it. 17 00:01:07,080 --> 00:01:09,959 Speaker 1: I used to make a Cilantros sugar rim for cocktails. 18 00:01:10,840 --> 00:01:15,520 Speaker 1: Oh wow, that sounds so good. It was very delicious, 19 00:01:15,959 --> 00:01:19,040 Speaker 1: But I have so many friends who tell me it 20 00:01:19,080 --> 00:01:22,520 Speaker 1: tastes like soap and absolutely hate it, like get angry 21 00:01:22,560 --> 00:01:27,039 Speaker 1: when it is present. Um. I had a friend who 22 00:01:27,080 --> 00:01:30,240 Speaker 1: would get mad at me when I would eat. One 23 00:01:30,240 --> 00:01:32,679 Speaker 1: particular occasion, I was eating taboule near her and she 24 00:01:32,800 --> 00:01:39,760 Speaker 1: got angry with me because was nearby. All right, Yeah, 25 00:01:39,840 --> 00:01:42,520 Speaker 1: And I did do this super taster test in high school, 26 00:01:42,520 --> 00:01:45,320 Speaker 1: which if listeners don't know, it was just like the 27 00:01:45,360 --> 00:01:46,760 Speaker 1: strip that you put it in your mouth and you 28 00:01:46,800 --> 00:01:49,360 Speaker 1: could taste like if you tasted the bitterness, then it 29 00:01:49,680 --> 00:01:53,560 Speaker 1: supposedly meant you were a super taster, which was a 30 00:01:53,600 --> 00:01:57,639 Speaker 1: genetic or like a predisposition to taste like an extra 31 00:01:57,680 --> 00:02:01,600 Speaker 1: bitter things. Okay, okay um, And I did I was 32 00:02:01,640 --> 00:02:05,360 Speaker 1: a supertaster. It's it's I think less. It's a smaller 33 00:02:05,440 --> 00:02:07,559 Speaker 1: number of people who would say that they could taste 34 00:02:07,560 --> 00:02:12,040 Speaker 1: this bitterness, and supposedly, according to my science teacher who 35 00:02:12,120 --> 00:02:14,680 Speaker 1: administered this test, it would mean things like you wouldn't 36 00:02:14,720 --> 00:02:17,160 Speaker 1: like cilantro, but I still love cilantro and I tasted 37 00:02:17,160 --> 00:02:23,200 Speaker 1: the bitterness, So I don't know. I do not know 38 00:02:23,320 --> 00:02:26,880 Speaker 1: about that either, but yes, I love I love a cilantro, 39 00:02:27,160 --> 00:02:30,720 Speaker 1: I love a coriander. I've grown cilantro in my garden 40 00:02:31,000 --> 00:02:33,880 Speaker 1: and that stuff is wildy during a hot summer, it 41 00:02:33,880 --> 00:02:37,880 Speaker 1: will go to seed so fast and then just reseat 42 00:02:37,919 --> 00:02:42,720 Speaker 1: itself everywhere that it was not planted. And then for 43 00:02:42,800 --> 00:02:46,120 Speaker 1: the next several years you just have surprised Cilantro that 44 00:02:46,200 --> 00:02:51,080 Speaker 1: just happens. Surprise Cilantro. I love it. Yes, Oh, I 45 00:02:51,160 --> 00:02:53,000 Speaker 1: was excited about it as well. But I but I 46 00:02:53,000 --> 00:02:55,840 Speaker 1: could see this quickly becoming some kind of terrible hellscape 47 00:02:56,200 --> 00:03:00,720 Speaker 1: for all of these non Cilantro humans, the super tasters 48 00:03:00,720 --> 00:03:05,720 Speaker 1: of the world. Did you ever take the supertaster test? No, No, 49 00:03:05,880 --> 00:03:09,800 Speaker 1: I haven't. Mm hmm. I looked into it. It seems 50 00:03:09,800 --> 00:03:11,760 Speaker 1: like it's legit because I haven't heard of it since 51 00:03:11,800 --> 00:03:14,280 Speaker 1: this high school experience, so I was like, maybe that 52 00:03:14,360 --> 00:03:16,960 Speaker 1: was just some weird I don't know how accurate it was. 53 00:03:18,639 --> 00:03:21,200 Speaker 1: It seems like it's a real thing, though, But yeah, listeners, 54 00:03:21,240 --> 00:03:24,640 Speaker 1: if you've ever taken the supertaster test, let us know. 55 00:03:25,160 --> 00:03:27,160 Speaker 1: I think that Josh and Chuck and Jerry took it 56 00:03:27,160 --> 00:03:30,480 Speaker 1: a few years back, and I think I feel like 57 00:03:30,560 --> 00:03:34,840 Speaker 1: Jerry was a supertaster and I can't remember how the 58 00:03:34,840 --> 00:03:39,360 Speaker 1: other two dudes chook out, but she was she was like, 59 00:03:39,400 --> 00:03:42,320 Speaker 1: she was like what I like, I don't mind food. 60 00:03:42,560 --> 00:03:46,520 Speaker 1: It's fine. It seems to be the case with a 61 00:03:46,520 --> 00:03:50,360 Speaker 1: lot of people. Like it is. If you should desire it, 62 00:03:50,360 --> 00:03:56,720 Speaker 1: it's possible for you to get over your hatred of cilantro. Yeah, 63 00:03:56,840 --> 00:04:00,000 Speaker 1: no pressure, um, and we will we will talk about 64 00:04:00,000 --> 00:04:02,880 Speaker 1: that later. But but I suppose this brings us to 65 00:04:02,880 --> 00:04:11,560 Speaker 1: our question. Yes, cilantro, what is it? Well, Cilantro is 66 00:04:11,560 --> 00:04:14,200 Speaker 1: a plant that is used both as an herb for 67 00:04:14,240 --> 00:04:17,360 Speaker 1: its tender green leaves and as a spice for its 68 00:04:17,400 --> 00:04:20,840 Speaker 1: hard seed pods that may be ground into powder. In 69 00:04:20,880 --> 00:04:24,080 Speaker 1: the US, the herb is called cilantro and the spice 70 00:04:24,160 --> 00:04:27,480 Speaker 1: is called coriander um. And the herb tastes a fresh 71 00:04:27,520 --> 00:04:30,040 Speaker 1: and a little floral, kind of bitter sweet and sort 72 00:04:30,040 --> 00:04:33,240 Speaker 1: of lemony, with the spice being a kind of concentration 73 00:04:33,240 --> 00:04:36,320 Speaker 1: of that and a little spicy hot or or musky 74 00:04:36,480 --> 00:04:40,760 Speaker 1: or nutty as well. Um. It's very bright, very summary 75 00:04:41,279 --> 00:04:44,279 Speaker 1: as an herb or spice, unless your jeans hate it, 76 00:04:44,720 --> 00:04:46,960 Speaker 1: in which case it tastes like soap or I've even 77 00:04:47,000 --> 00:04:52,440 Speaker 1: read a dead bugs as a description and again more 78 00:04:52,480 --> 00:04:55,560 Speaker 1: on that in a moment. Yes, so um so. In 79 00:04:56,040 --> 00:04:59,520 Speaker 1: the English speaking world outside of the United States, both 80 00:04:59,520 --> 00:05:02,880 Speaker 1: the herb part and the spice part are often both 81 00:05:02,920 --> 00:05:07,440 Speaker 1: called coriander um. In the America's the Spanish word colantro 82 00:05:07,680 --> 00:05:12,240 Speaker 1: or cilantro caught on instead for the herb. Those words 83 00:05:12,279 --> 00:05:16,359 Speaker 1: derived from the late to medieval Latin um colandrum or 84 00:05:16,400 --> 00:05:21,080 Speaker 1: celeandrum um, which were themselves alternate forms of the earlier 85 00:05:21,160 --> 00:05:26,680 Speaker 1: Latin coriandrum. So fun times with phone names. Um, the 86 00:05:26,720 --> 00:05:29,880 Speaker 1: botanical name for a coriander does nod to that early Latin. 87 00:05:29,920 --> 00:05:33,680 Speaker 1: It's a coreandrum sativum. It's part of the carrot family Apiacea, 88 00:05:34,200 --> 00:05:37,239 Speaker 1: and the plants will grow from being seeds to making 89 00:05:37,320 --> 00:05:40,200 Speaker 1: seeds in about three months that they'll grow to about 90 00:05:40,200 --> 00:05:42,040 Speaker 1: a foot and a half to two feet tall that's 91 00:05:42,080 --> 00:05:44,839 Speaker 1: around half a meter, and put off these little sprays 92 00:05:44,920 --> 00:05:48,400 Speaker 1: of real cute, little white to pink to purple flowers 93 00:05:48,440 --> 00:05:51,599 Speaker 1: and develop these wee round fruits that are essentially just 94 00:05:51,839 --> 00:05:54,320 Speaker 1: seed pods that dry from green to yellow to brown 95 00:05:54,400 --> 00:05:58,039 Speaker 1: on the plant and are usually toasted before being ground 96 00:05:58,520 --> 00:06:02,719 Speaker 1: and yeah, the fruits are described often as being like 97 00:06:02,839 --> 00:06:05,920 Speaker 1: unpleasantly better before they mature and dry and give off 98 00:06:05,960 --> 00:06:08,520 Speaker 1: a very strong scent um, which some people think is 99 00:06:08,560 --> 00:06:11,919 Speaker 1: how coriandrum got its name in the first place, and 100 00:06:11,960 --> 00:06:14,520 Speaker 1: it's related to this Greek word for bed bugs or 101 00:06:14,560 --> 00:06:21,599 Speaker 1: possibly just bugs in general, or possibly gnats. Mysteries history indeed, yeah, 102 00:06:21,720 --> 00:06:28,440 Speaker 1: mysteries present day. Also I've also oh yeah, both uh 103 00:06:28,480 --> 00:06:31,599 Speaker 1: and I have seen recipes call for the green seed 104 00:06:31,640 --> 00:06:35,520 Speaker 1: pods as well, so it's clearly not unpleasantly better to everybody, 105 00:06:35,560 --> 00:06:38,520 Speaker 1: but at any rate, Uh yeah, the plant does prefer 106 00:06:38,800 --> 00:06:42,000 Speaker 1: slightly cooler than summer weather, but we'll not survive a 107 00:06:42,040 --> 00:06:45,599 Speaker 1: frost and must be replanted annually. The leaves look a 108 00:06:45,600 --> 00:06:48,800 Speaker 1: bit like flat parsley, which is also in the same 109 00:06:48,960 --> 00:06:52,640 Speaker 1: carrot family, and y'all, I cannot tell you how many 110 00:06:52,680 --> 00:06:57,160 Speaker 1: times my household has mixed up flat parsley with cilantro 111 00:06:57,320 --> 00:07:00,080 Speaker 1: in the supermarket, but then just realized it's launch. It 112 00:07:00,160 --> 00:07:02,440 Speaker 1: was amazing on dishes that we never would have expected. 113 00:07:04,120 --> 00:07:07,440 Speaker 1: That's great. We're like, well, this isn't what we meant, 114 00:07:07,480 --> 00:07:12,800 Speaker 1: but heck it's good. Yeah. The leaves are used sprinkled 115 00:07:12,800 --> 00:07:16,760 Speaker 1: fresh and everything from salsa and tacos to to warm 116 00:07:16,800 --> 00:07:21,280 Speaker 1: bowls of to salads to just a garnish for whatever. Um. 117 00:07:21,320 --> 00:07:25,480 Speaker 1: The spice is used to season everything from sausages to massalas, 118 00:07:25,480 --> 00:07:29,400 Speaker 1: to baked goods, liquors, and beers. It lends itself to 119 00:07:29,560 --> 00:07:32,760 Speaker 1: both savory and sweet preparations UM, and both are found 120 00:07:32,760 --> 00:07:39,640 Speaker 1: in cuisines around the world. Ah, but why is it 121 00:07:39,840 --> 00:07:46,120 Speaker 1: so divisive? The question you've all been waiting for. Basically 122 00:07:46,240 --> 00:07:50,320 Speaker 1: because it contains a bunch of volatile compounds UM in 123 00:07:50,360 --> 00:07:55,840 Speaker 1: the aldehyde family, which smell pretty strong. It's a strong 124 00:07:55,880 --> 00:07:59,520 Speaker 1: flavor UM, and a number of studies over the past 125 00:07:59,520 --> 00:08:03,040 Speaker 1: couple of dec aids, because science is apparently very interested 126 00:08:03,080 --> 00:08:07,120 Speaker 1: in this UM, have have identified four genes that appear 127 00:08:07,200 --> 00:08:10,360 Speaker 1: to be linked to people either liking or disliking cilantro 128 00:08:11,040 --> 00:08:14,000 Speaker 1: the brand. Twenty three and ME did the survey of 129 00:08:14,040 --> 00:08:18,880 Speaker 1: like over people UM and UH correlated that with their 130 00:08:19,840 --> 00:08:23,480 Speaker 1: with their genetics, and UH found a gene in this 131 00:08:23,520 --> 00:08:27,480 Speaker 1: one cluster of odor detecting genes that seems to correlate 132 00:08:27,760 --> 00:08:32,240 Speaker 1: with finding cilantro soapy and this other team of geneticists 133 00:08:32,240 --> 00:08:35,440 Speaker 1: did a study in twins along similar lines and found 134 00:08:35,520 --> 00:08:38,360 Speaker 1: two genes for sensing better flavors and one gene for 135 00:08:38,480 --> 00:08:42,240 Speaker 1: sensing pungent like a spicy hot flavors that also seem 136 00:08:42,280 --> 00:08:48,720 Speaker 1: to correlate with cilantro preference um. Though both studies, researchers 137 00:08:48,760 --> 00:08:51,160 Speaker 1: point out that it's still very much a matter of 138 00:08:51,200 --> 00:08:53,800 Speaker 1: personal preference. Um and that if, yes, if you want 139 00:08:53,840 --> 00:08:58,559 Speaker 1: to change your dislike for cilantro again, no pressure, you can. 140 00:08:58,640 --> 00:09:01,800 Speaker 1: You can totally just like ows yourself to it in 141 00:09:01,880 --> 00:09:06,240 Speaker 1: positive contexts and learn to enjoy it. Dislike for it 142 00:09:06,320 --> 00:09:09,720 Speaker 1: has been found to be much less frequent in subjects 143 00:09:09,760 --> 00:09:13,920 Speaker 1: whose whose home cuisines included generally people of South Asian, 144 00:09:14,160 --> 00:09:18,200 Speaker 1: Latin American, and Middle Eastern descent. Um. We're found to 145 00:09:18,280 --> 00:09:22,559 Speaker 1: have only a three to seven percent disapproval rating of cilantro, 146 00:09:23,000 --> 00:09:27,280 Speaker 1: as opposed to fourteen disapproval for people of African, European 147 00:09:27,320 --> 00:09:31,280 Speaker 1: and East Asian descent. Wow, it sounds like we're talking 148 00:09:31,280 --> 00:09:36,000 Speaker 1: about a politician one. But also, I I would guess 149 00:09:36,040 --> 00:09:37,920 Speaker 1: the number would be much higher with the rate of 150 00:09:37,960 --> 00:09:42,960 Speaker 1: people I know who don't like cilantro. But well maybe 151 00:09:43,000 --> 00:09:48,040 Speaker 1: they just dislike it so vehemently, vehemently that it feels 152 00:09:48,160 --> 00:09:51,600 Speaker 1: like a bigger number. You know. Yeah, yeah, it says 153 00:09:51,679 --> 00:09:55,840 Speaker 1: it's it's that minority of loud voices kind of things. Um. 154 00:09:55,880 --> 00:09:59,280 Speaker 1: And And I will also say that the crushing the leaves, 155 00:09:59,559 --> 00:10:03,520 Speaker 1: either shopping them um or or or blending them like 156 00:10:03,559 --> 00:10:06,320 Speaker 1: an a pesto or something like that, UM will release 157 00:10:06,360 --> 00:10:09,240 Speaker 1: a bunch of those alde hides and uh and let 158 00:10:09,280 --> 00:10:13,520 Speaker 1: those very strong chemicals either dissipate or convert into more 159 00:10:13,559 --> 00:10:16,320 Speaker 1: mild compounds UM that you might have less of a 160 00:10:16,400 --> 00:10:19,960 Speaker 1: problem with. So that might be a good entrance into 161 00:10:20,360 --> 00:10:28,560 Speaker 1: not hating cilantro pesto. Path Again, no pressure, no pressure, 162 00:10:29,200 --> 00:10:33,800 Speaker 1: no pressure at all. Um. What about the nutrition U. 163 00:10:34,240 --> 00:10:37,680 Speaker 1: Like many herbs and spices, cilantro and coriander have a 164 00:10:37,679 --> 00:10:40,800 Speaker 1: lot of flavor bang for their caloric buck um, but 165 00:10:40,880 --> 00:10:43,360 Speaker 1: you're also probably not eating enough for it to really 166 00:10:43,400 --> 00:10:47,600 Speaker 1: make like a nutritive difference in your diet. However, Also, 167 00:10:47,880 --> 00:10:51,040 Speaker 1: like many herbs and spices, adding some to food can 168 00:10:51,040 --> 00:10:56,000 Speaker 1: help you mitigate the amount of more potentially deleterious seasonings 169 00:10:56,040 --> 00:10:57,920 Speaker 1: like like salt or fat that you might add. So 170 00:10:57,960 --> 00:11:01,720 Speaker 1: that's pretty cool. Um. All that being said, compounds in 171 00:11:01,800 --> 00:11:06,760 Speaker 1: cilantrow um and coriander are being investigated for various things 172 00:11:06,880 --> 00:11:14,319 Speaker 1: like antioxidant, anti inflammatory, pain relieving, antifungal, and antibacterial properties. UM. 173 00:11:14,360 --> 00:11:19,480 Speaker 1: That is more for like future medicinal applications than like 174 00:11:19,600 --> 00:11:23,480 Speaker 1: for personal use. UM. Though these findings are interestingly backing 175 00:11:23,559 --> 00:11:27,120 Speaker 1: up some of the like traditional or folk medicine applications 176 00:11:27,160 --> 00:11:30,120 Speaker 1: that cilantro has been used for over the centuries. But 177 00:11:31,120 --> 00:11:38,679 Speaker 1: as always, our bodies are complicated. More research is necessary 178 00:11:38,720 --> 00:11:44,800 Speaker 1: before ingesting a medicinal amount of anything. Consulted doctor who 179 00:11:44,920 --> 00:11:51,240 Speaker 1: is not us. You really need to get that trademarks 180 00:11:51,280 --> 00:11:53,280 Speaker 1: too slowly that someone's going to take it from under 181 00:11:53,360 --> 00:11:58,760 Speaker 1: as Laura. Oh no, they wouldn't, dare Well, that be 182 00:11:58,800 --> 00:12:07,400 Speaker 1: foolish too, that's for sure. Uh, we do have some 183 00:12:07,480 --> 00:12:11,880 Speaker 1: numbers for you, we do. UM. Mexico was the largest 184 00:12:11,880 --> 00:12:16,960 Speaker 1: exporter of cilantro in two thoms. UM California produces the 185 00:12:16,960 --> 00:12:18,880 Speaker 1: most of the US, with upwards of fifty six million 186 00:12:18,920 --> 00:12:24,880 Speaker 1: pounds a year. Yes. According to the CDC's National Outbreak 187 00:12:24,920 --> 00:12:30,240 Speaker 1: Reporting System, cilantro was associated with twenty outbreaks from seventeen. 188 00:12:31,040 --> 00:12:36,240 Speaker 1: These resulted from from unsanitary growing or harvesting conditions UM. 189 00:12:36,280 --> 00:12:39,040 Speaker 1: In total, over those two decades, UH six d and 190 00:12:39,080 --> 00:12:42,800 Speaker 1: fifty nine people got sick, sixty seven were hospitalized, but 191 00:12:42,880 --> 00:12:46,559 Speaker 1: no one died. UM. As similar to how we've seen 192 00:12:46,800 --> 00:12:49,760 Speaker 1: lettuce recalls over the past couple of years. This is 193 00:12:49,800 --> 00:12:53,600 Speaker 1: an issue because the herb is eaten raw um without 194 00:12:54,080 --> 00:12:56,840 Speaker 1: much of any heat being applied to it, so any 195 00:12:56,880 --> 00:12:59,679 Speaker 1: hazardous microbes that grow in or on the plant are 196 00:12:59,679 --> 00:13:02,640 Speaker 1: not stroid during cooking um and are that's more likely 197 00:13:02,720 --> 00:13:04,720 Speaker 1: to make it into our systems and make us sick. 198 00:13:05,000 --> 00:13:11,400 Speaker 1: So yes, um And, as we've been discussing, some people 199 00:13:11,880 --> 00:13:19,920 Speaker 1: truly deeply despise cilantro. There are Facebook groups and websites 200 00:13:20,240 --> 00:13:24,760 Speaker 1: dedicated to the hatred of Cilantro, including I Hate Cilantro 201 00:13:24,880 --> 00:13:28,400 Speaker 1: dot com that has they have four thousand registered members. 202 00:13:28,760 --> 00:13:32,199 Speaker 1: They sell t shirts, the whole thing. Yeah yeah. They 203 00:13:32,200 --> 00:13:36,760 Speaker 1: also have a collection of haiku in fact um. For example, 204 00:13:36,840 --> 00:13:41,880 Speaker 1: this one from author Erica Dark herb Cilantro slithers through 205 00:13:41,920 --> 00:13:49,280 Speaker 1: my burrito If only I knew, If only I knew, 206 00:13:51,320 --> 00:13:52,960 Speaker 1: I have heard that a lot that it's like a 207 00:13:53,040 --> 00:14:01,320 Speaker 1: really upsetting surprise surprise. Yeah. Well well yeah yeah, they 208 00:14:01,400 --> 00:14:03,760 Speaker 1: like make their rice with it and stuff at some places. 209 00:14:03,880 --> 00:14:08,480 Speaker 1: So yeah, our crop claunch a very good job, Erica. 210 00:14:09,000 --> 00:14:13,120 Speaker 1: I approved, even if I disagree with your overall view 211 00:14:13,160 --> 00:14:17,560 Speaker 1: on cilantro. I really dig it's it's a good pee him. Yeah, 212 00:14:17,720 --> 00:14:22,760 Speaker 1: I can't deny it. You can't deny that there's some 213 00:14:22,760 --> 00:14:26,720 Speaker 1: some interesting history with cilantro. Yes, and we will get 214 00:14:26,760 --> 00:14:28,600 Speaker 1: into that after we get back from a quick break 215 00:14:28,600 --> 00:14:40,560 Speaker 1: for a word from our sponsor, and we're back. Thank you, sponsor, Yes, 216 00:14:40,600 --> 00:14:43,720 Speaker 1: thank you, and we're back with a quibble. I have 217 00:14:43,760 --> 00:14:49,840 Speaker 1: a quibble. A quibble, UM quibble, I say, Okay, First 218 00:14:49,840 --> 00:14:53,120 Speaker 1: of all, I didn't know cilantro and coriander were essentially 219 00:14:53,320 --> 00:14:57,560 Speaker 1: viewed as the same thing throughout most of the world. UM, 220 00:14:57,600 --> 00:15:02,400 Speaker 1: So that was confusing in terms of searching for and sure. Secondly, 221 00:15:02,520 --> 00:15:05,160 Speaker 1: I really thought that the history of Cilantro is going 222 00:15:05,200 --> 00:15:10,080 Speaker 1: to be much easier to ascertain because people do seem 223 00:15:10,120 --> 00:15:15,840 Speaker 1: fascinated with it um. And I was certain that Cilantro 224 00:15:15,960 --> 00:15:21,720 Speaker 1: haters and lovers alike would have really dug into the 225 00:15:21,760 --> 00:15:24,000 Speaker 1: history of Cilantro. But that doesn't seem to be the case. 226 00:15:24,040 --> 00:15:26,200 Speaker 1: It was kind of it's kind of lacking, to be honest. 227 00:15:26,680 --> 00:15:30,720 Speaker 1: Well heck uh, well, well, what what what do you 228 00:15:30,800 --> 00:15:34,760 Speaker 1: have for us? Well, what I can tell you, Lauren, 229 00:15:35,280 --> 00:15:40,200 Speaker 1: is a thousands of years old Cilantro was thought to 230 00:15:40,240 --> 00:15:43,440 Speaker 1: be one of the oldest herbs known to humans. UM. 231 00:15:43,600 --> 00:15:47,600 Speaker 1: Historians believe that cilantro may have originated in the Mediterranean 232 00:15:47,680 --> 00:15:50,479 Speaker 1: over five thousand years ago, and or perhaps it originated 233 00:15:50,520 --> 00:15:54,800 Speaker 1: in Asia or North Africa simultaneously differently, you know how 234 00:15:54,800 --> 00:16:00,400 Speaker 1: this goes by now, Archaeologists found eight thousand year old 235 00:16:00,400 --> 00:16:04,080 Speaker 1: seeds of coriander in Israeli caves. It may have been 236 00:16:04,080 --> 00:16:07,640 Speaker 1: present in the tombs of ancient Egympian mummies, particularly like 237 00:16:08,280 --> 00:16:13,360 Speaker 1: Uh Pharaohs, perhaps m H if the crate has read 238 00:16:13,400 --> 00:16:16,400 Speaker 1: about it. Uh. Coriander is mentioned in the Tales of 239 00:16:16,440 --> 00:16:19,520 Speaker 1: Arabian Nights, which was written over one thousand years ago. 240 00:16:20,200 --> 00:16:24,800 Speaker 1: Sanskrit writings from hundred b C mentioned cilantro and Coriander 241 00:16:24,920 --> 00:16:27,640 Speaker 1: is mentioned in the Bible when Manna is described as 242 00:16:27,720 --> 00:16:32,320 Speaker 1: quote small, round and white like Coriander's seas so yes, 243 00:16:32,360 --> 00:16:37,960 Speaker 1: as a yes, okay, indeed, as an American, I guess 244 00:16:37,960 --> 00:16:41,880 Speaker 1: I I kept trying to differentiate between coriander and cilantro, 245 00:16:42,000 --> 00:16:47,200 Speaker 1: and I'm going back and forth into meet but guess 246 00:16:47,240 --> 00:16:51,720 Speaker 1: around most of the world might feel a little odd, perhaps, 247 00:16:51,720 --> 00:16:58,760 Speaker 1: but not wrong. Cilanta reached Southeast Asia by at least 248 00:16:58,760 --> 00:17:02,960 Speaker 1: four hundred CE. The ancient Romans probably spread it throughout Europe, 249 00:17:03,000 --> 00:17:06,800 Speaker 1: including to Britain, where it was used culinarily, medicinally, but 250 00:17:06,880 --> 00:17:13,439 Speaker 1: also in things like love okay yeah um. For British 251 00:17:13,480 --> 00:17:17,760 Speaker 1: Victorians it meant hidden merit in the language of flowers. 252 00:17:19,880 --> 00:17:22,600 Speaker 1: Didn't merit sounds like something you would tell someone who 253 00:17:22,640 --> 00:17:26,560 Speaker 1: consistently doesn't win awards. I'm like, oh you got you 254 00:17:26,640 --> 00:17:32,440 Speaker 1: got hidden merit. You're doing okay, don't come out eventually. 255 00:17:32,480 --> 00:17:36,200 Speaker 1: It's just that's I love. I love the potential snark 256 00:17:36,320 --> 00:17:39,960 Speaker 1: that you really could fit into Victorian flower language. That's amazing, 257 00:17:41,240 --> 00:17:46,640 Speaker 1: I do. By the seventeenth century, silanchro had reached France, 258 00:17:46,720 --> 00:17:48,240 Speaker 1: where it went on to be used in a well 259 00:17:48,280 --> 00:17:52,000 Speaker 1: known French licour at the time called oh decons. Slanchro 260 00:17:52,200 --> 00:17:55,680 Speaker 1: was later introduced to Austria and Spain to improve agricultural 261 00:17:55,720 --> 00:18:00,760 Speaker 1: conditions and as part of horticultural programs and yes, Cilantro 262 00:18:00,880 --> 00:18:03,840 Speaker 1: has long been used medicinally. Um Mexicans used it to 263 00:18:03,960 --> 00:18:08,120 Speaker 1: mask unpleasant flavors and medicine. Ancient Greeks and Romans used 264 00:18:08,119 --> 00:18:11,800 Speaker 1: it for cramping and other digestive issues. In China and India, 265 00:18:11,920 --> 00:18:15,240 Speaker 1: it was also used medicinally and culinarily. In some cultures. 266 00:18:15,240 --> 00:18:17,280 Speaker 1: It may have been used as an affronisiac and this 267 00:18:17,359 --> 00:18:20,000 Speaker 1: is just like a handful of things. It was used 268 00:18:20,040 --> 00:18:25,159 Speaker 1: for a lot of stuff. Spanish conquisadors brought clantros from 269 00:18:25,200 --> 00:18:27,920 Speaker 1: modern day Mexico in the fifteen hundreds, one of the 270 00:18:27,960 --> 00:18:32,840 Speaker 1: first herbs they transported to the America's um Written records 271 00:18:32,880 --> 00:18:37,359 Speaker 1: from English and French gardening books show that disparaging comments 272 00:18:37,560 --> 00:18:42,160 Speaker 1: about cilantro's taste in Europe go back to the sixteen hundreds. 273 00:18:43,400 --> 00:18:45,359 Speaker 1: Historians think this may have been a part of an 274 00:18:45,400 --> 00:18:48,960 Speaker 1: effort to move away from quote old taste and create 275 00:18:49,040 --> 00:18:52,439 Speaker 1: a newer, more modern European cuisine. So I guess they 276 00:18:52,520 --> 00:18:55,760 Speaker 1: came out swinging at cilantro. They were like this ancient 277 00:18:55,920 --> 00:19:03,200 Speaker 1: urban particular, it's hold holding us back. Yeah, we need 278 00:19:03,240 --> 00:19:11,919 Speaker 1: to move ahead modern, more moderns. I don't know. It 279 00:19:12,040 --> 00:19:15,200 Speaker 1: was most likely introduced to the West Indies at least 280 00:19:15,440 --> 00:19:19,399 Speaker 1: by the nineteenth century. Britain mentioned it in his nineteen 281 00:19:19,480 --> 00:19:21,960 Speaker 1: eighteen work on the Flora of ber Media, and Britain 282 00:19:22,240 --> 00:19:26,119 Speaker 1: and Wilson included it in the work on the Flora 283 00:19:26,200 --> 00:19:28,879 Speaker 1: of Puerto Rico, where they wrote it was grown in 284 00:19:29,160 --> 00:19:31,600 Speaker 1: gardens for culinary purposes. This is something I know We've 285 00:19:31,600 --> 00:19:33,320 Speaker 1: talked about this before, Lauren, But I love it when 286 00:19:33,400 --> 00:19:37,080 Speaker 1: in papers the last name is just given and it's like, 287 00:19:37,359 --> 00:19:39,639 Speaker 1: obviously you know who this is, right, And I'm like, 288 00:19:39,720 --> 00:19:43,040 Speaker 1: I'm a podcast or no, no, I don't. I have 289 00:19:43,080 --> 00:19:48,800 Speaker 1: no idea that cool. They do sound like a team, 290 00:19:48,920 --> 00:19:52,520 Speaker 1: like a detective team or something, but no, I don't know. 291 00:19:52,680 --> 00:19:59,800 Speaker 1: Britain and Wilson. Yeah, horticultural detectives into it. Another another 292 00:20:00,280 --> 00:20:02,600 Speaker 1: that Hollywood needs to get on and I don't know 293 00:20:02,600 --> 00:20:08,199 Speaker 1: why they haven't done it already. Okay, okay, um skipping 294 00:20:08,200 --> 00:20:13,600 Speaker 1: away ahead. In two thousand two, Julian Child confessed an 295 00:20:13,640 --> 00:20:19,320 Speaker 1: interview with Larry King that she detested Cilanco. Yeah. She 296 00:20:19,400 --> 00:20:23,399 Speaker 1: apparently said that like if she if she has served 297 00:20:23,400 --> 00:20:25,480 Speaker 1: it in food, she will pick it out and throw 298 00:20:25,520 --> 00:20:27,840 Speaker 1: it on the floor, which sounds like a very Julia 299 00:20:27,920 --> 00:20:33,280 Speaker 1: Child thing to say. Um, yes, so she was not 300 00:20:33,480 --> 00:20:37,679 Speaker 1: on team Cilantro. No, um no oh. Shirts, we need 301 00:20:37,720 --> 00:20:42,320 Speaker 1: to make shirts. People get into that stuff. You know, 302 00:20:42,400 --> 00:20:46,400 Speaker 1: you got your your Twilight team, Edward team Jacob, You've 303 00:20:46,440 --> 00:20:50,520 Speaker 1: also got your Food World Team Cilanto team. I hate Cilantro. 304 00:20:53,560 --> 00:20:59,480 Speaker 1: It's just ideas abound. That dead air for a second 305 00:20:59,520 --> 00:21:02,080 Speaker 1: was me just imagining shirt design and then realizing I'm 306 00:21:02,080 --> 00:21:07,280 Speaker 1: still not a designer. So yeah, listeners, you are only 307 00:21:10,520 --> 00:21:12,920 Speaker 1: we do we do? Still, I wonder I wonder if 308 00:21:12,680 --> 00:21:16,040 Speaker 1: if if Cilantro or maybe a good flat Parsley is 309 00:21:16,080 --> 00:21:18,959 Speaker 1: pictured in that Herb your Enthusiasm shirt that we have 310 00:21:19,080 --> 00:21:24,879 Speaker 1: up on Oh yeah, there you go, there you go 311 00:21:25,560 --> 00:21:30,960 Speaker 1: look us up on te public folks by a T shirt. Yeah. 312 00:21:29,920 --> 00:21:36,439 Speaker 1: In the International Herb Association designated cilantro their herb of 313 00:21:36,520 --> 00:21:41,320 Speaker 1: the Year, or perhaps herb of the year, depending on 314 00:21:42,240 --> 00:21:45,120 Speaker 1: you know, I didn't ask them. It could be either. 315 00:21:46,280 --> 00:21:49,120 Speaker 1: It could be also, you know, I guess they said 316 00:21:49,119 --> 00:21:52,439 Speaker 1: cilantro or not coriander. So there's a lot of a 317 00:21:52,480 --> 00:21:57,159 Speaker 1: lot of little things here that could annoy certain sets 318 00:21:57,160 --> 00:22:03,080 Speaker 1: of people. I want if Silantro is the most divisive, 319 00:22:06,680 --> 00:22:08,760 Speaker 1: I can't think of a more divisive one off the 320 00:22:08,760 --> 00:22:10,760 Speaker 1: top of my head. But to be fair, it's been 321 00:22:10,760 --> 00:22:14,040 Speaker 1: a long day. I'm not thinking very hard about it. 322 00:22:16,160 --> 00:22:20,280 Speaker 1: That's fair. Well, all you know what, we'll all sit 323 00:22:20,320 --> 00:22:24,159 Speaker 1: and think and then report back. That sounds good, that 324 00:22:24,200 --> 00:22:31,760 Speaker 1: sounds perfect. Yes, yes, In the meantime, I suppose that's 325 00:22:31,800 --> 00:22:36,879 Speaker 1: all we have to say about Solanco. Yes, Um, I 326 00:22:37,000 --> 00:22:39,280 Speaker 1: suspect that that part of what's going on here is 327 00:22:39,320 --> 00:22:41,800 Speaker 1: just that, like it was so pervasive for so long 328 00:22:41,880 --> 00:22:44,080 Speaker 1: that people didn't really feel the need to write down 329 00:22:44,119 --> 00:22:46,520 Speaker 1: a whole lot about it, um, And so now we 330 00:22:46,560 --> 00:22:48,720 Speaker 1: are left in this space where we're kind of like, well, 331 00:22:48,720 --> 00:22:52,879 Speaker 1: it's been around forever, It's been used for many purposes forever, 332 00:22:53,000 --> 00:22:55,000 Speaker 1: but it was just kind of there. So everyone was like, 333 00:22:55,359 --> 00:22:59,040 Speaker 1: no need to talk about that one. I did, Yeah, 334 00:22:59,840 --> 00:23:02,560 Speaker 1: because I did. After I was like, wait a minute, 335 00:23:02,640 --> 00:23:05,880 Speaker 1: there's not a lot of readily available information on Silan show. 336 00:23:06,680 --> 00:23:09,440 Speaker 1: I specifically went down like how did it get introduced 337 00:23:09,440 --> 00:23:12,120 Speaker 1: into vietnameas cuisine and how did it get introduced into 338 00:23:12,200 --> 00:23:15,080 Speaker 1: Mexican cuisine? And it was still kind of like it 339 00:23:15,280 --> 00:23:17,400 Speaker 1: just got there. And then people liked it, so they 340 00:23:17,400 --> 00:23:23,320 Speaker 1: started at OK, yeah, yeah, but but but yes, uh, 341 00:23:23,480 --> 00:23:27,320 Speaker 1: we do have some listener mail for you. We do, 342 00:23:27,520 --> 00:23:29,680 Speaker 1: but first we have one more quick break forward from 343 00:23:29,680 --> 00:23:41,360 Speaker 1: our sponsor, and we're back Thank you sponsored, Yes, thank you, 344 00:23:42,040 --> 00:23:49,280 Speaker 1: and we're back with listen. See you either love it 345 00:23:49,359 --> 00:23:55,399 Speaker 1: or hate it, these are the things that we must 346 00:23:55,440 --> 00:23:58,119 Speaker 1: think on that divide us, but we can bridge the 347 00:23:58,119 --> 00:24:03,080 Speaker 1: gap you know what I mean. We can weekend speaking 348 00:24:03,080 --> 00:24:08,240 Speaker 1: of something that's very divisive, Melissa wrote about our Pimento 349 00:24:08,320 --> 00:24:11,560 Speaker 1: cheese episode. Oh my goodness, this episode brought back childhood memories. 350 00:24:11,840 --> 00:24:14,160 Speaker 1: The town I grew up in is on the Virginia 351 00:24:14,200 --> 00:24:19,600 Speaker 1: Tennessee border, very rural, Appellachian. My parents love pimento cheese 352 00:24:19,640 --> 00:24:22,159 Speaker 1: and tried to defeat it to me my entire childhood. 353 00:24:22,520 --> 00:24:24,840 Speaker 1: Mom would say, I don't know why you won't eat it. 354 00:24:24,920 --> 00:24:29,000 Speaker 1: You love cheese and olives Annie. Our hate for Bannais 355 00:24:29,160 --> 00:24:33,400 Speaker 1: is probably equal. I don't eat anything Mayo based. So 356 00:24:33,440 --> 00:24:35,399 Speaker 1: fast forward to high school years and while flipping through 357 00:24:35,400 --> 00:24:37,640 Speaker 1: a Southern living at the dentist, I read a recipe 358 00:24:37,640 --> 00:24:44,120 Speaker 1: for Pimento cheese. Noo, no wonder, Pomento cheese is vile. 359 00:24:44,760 --> 00:24:47,800 Speaker 1: Mom hid the ingredients my entire childhood and tried to 360 00:24:47,840 --> 00:24:51,280 Speaker 1: force a Mayo on me. Oh how vindigated I felt 361 00:24:51,280 --> 00:24:54,639 Speaker 1: as I showed her my proof of patriot. Never again 362 00:24:54,720 --> 00:24:58,280 Speaker 1: will someone force Pimento cheese on me. That said, I 363 00:24:58,320 --> 00:25:01,560 Speaker 1: hope you tried toupelo honeys remplemented cheese when you were 364 00:25:01,600 --> 00:25:05,600 Speaker 1: in Asheville. It's amazing and more similar to a nacho dip. 365 00:25:05,680 --> 00:25:08,240 Speaker 1: It still has mayo as an ingredient, but also three 366 00:25:08,359 --> 00:25:13,280 Speaker 1: or four different types of mustard. It's so yummy. That 367 00:25:13,480 --> 00:25:17,439 Speaker 1: is that is an impressive flip. I was surprised. I 368 00:25:17,520 --> 00:25:22,879 Speaker 1: wasn't expecting it. Uh, good show. It was a twist. 369 00:25:24,119 --> 00:25:26,400 Speaker 1: I also really appreciated it. And I yeah, I don't 370 00:25:26,400 --> 00:25:28,440 Speaker 1: think we did get to try it, which is a bummer. 371 00:25:28,840 --> 00:25:31,840 Speaker 1: That does sound lovely. Yeah, oh yeah, yeah, yeah, the 372 00:25:31,840 --> 00:25:34,600 Speaker 1: next time, the next time we're up there, Annie, you 373 00:25:34,640 --> 00:25:37,960 Speaker 1: try it and report back to me. And as you know, 374 00:25:38,080 --> 00:25:39,800 Speaker 1: I'm terrible at that kind of thing, but I will 375 00:25:39,840 --> 00:25:44,679 Speaker 1: probably say it's salty and delicious. Yeah, that's These are 376 00:25:44,720 --> 00:25:46,800 Speaker 1: the reviews that I look forward to when we get 377 00:25:46,840 --> 00:25:50,400 Speaker 1: to get back out into the world perfect. This next 378 00:25:50,440 --> 00:25:56,440 Speaker 1: one is from a previous writer, inner Shanna. I think 379 00:25:57,320 --> 00:26:00,560 Speaker 1: she has previously given us a pronunciation which we do 380 00:26:00,680 --> 00:26:03,560 Speaker 1: not currently have access to, and I have forgotten. So 381 00:26:03,800 --> 00:26:08,880 Speaker 1: so that's completely my bad. I apologize if I'm mispronouncing 382 00:26:08,880 --> 00:26:13,399 Speaker 1: your name. They wrote, I have recently been binge listening 383 00:26:13,400 --> 00:26:15,199 Speaker 1: to you guys as I've been busy of late and 384 00:26:15,240 --> 00:26:18,520 Speaker 1: fallen behind, and so I have a few I'm using 385 00:26:18,520 --> 00:26:22,439 Speaker 1: the term loosely things to comment on. I have experienced 386 00:26:22,440 --> 00:26:25,320 Speaker 1: a couple of coincidence episodes, of the first being the 387 00:26:25,359 --> 00:26:28,439 Speaker 1: skip Jack Tuna episode. While I was at work, I 388 00:26:28,640 --> 00:26:30,919 Speaker 1: ate a pouch of tuna for lunch and just happened 389 00:26:30,920 --> 00:26:33,120 Speaker 1: to notice that it was skip Jack. When I got 390 00:26:33,119 --> 00:26:35,560 Speaker 1: in my car to head home, imagine my surprise when 391 00:26:35,560 --> 00:26:38,360 Speaker 1: I pressed play and y'all start talking about none other 392 00:26:38,640 --> 00:26:42,800 Speaker 1: than skip Jack. The second coincidence was the Fallout episode. 393 00:26:43,040 --> 00:26:44,960 Speaker 1: I had heard of the game, but never seen nor 394 00:26:45,040 --> 00:26:47,520 Speaker 1: played it. A few hours after listening to the episode, 395 00:26:47,520 --> 00:26:49,760 Speaker 1: I went to my brothers. When I went into big 396 00:26:49,760 --> 00:26:52,640 Speaker 1: Boy Child's at my oldest nephew's room, he just happened 397 00:26:52,680 --> 00:26:55,600 Speaker 1: to be playing Fallout. After I realized what game he 398 00:26:55,640 --> 00:26:57,639 Speaker 1: was playing. I was able to tell him he needed 399 00:26:57,720 --> 00:27:00,680 Speaker 1: to pick up the glowing blue nuc cole lip, which 400 00:27:00,720 --> 00:27:03,720 Speaker 1: he walked by thinking it was dangerous. I had never 401 00:27:03,760 --> 00:27:07,480 Speaker 1: heard of muscadine before moving to North Carolina. Someone had 402 00:27:07,480 --> 00:27:10,720 Speaker 1: brought some into work and offered me some grapes. I 403 00:27:10,800 --> 00:27:13,560 Speaker 1: put that horrible thing in my mouth and just about 404 00:27:13,680 --> 00:27:16,680 Speaker 1: died because I was, of course expecting an everyday run 405 00:27:16,680 --> 00:27:19,920 Speaker 1: of the mill green grape. There is However, a place 406 00:27:19,960 --> 00:27:22,720 Speaker 1: here that makes a cider of the purple muscadines, and 407 00:27:22,760 --> 00:27:26,600 Speaker 1: it is absolutely tasty. The first time I ever heard 408 00:27:26,600 --> 00:27:29,880 Speaker 1: of Boba Tea, it sounded like I was being told Boboli. 409 00:27:30,720 --> 00:27:33,840 Speaker 1: I kept wondering why the pre made pizza crust company 410 00:27:33,960 --> 00:27:39,240 Speaker 1: found it necessary to open a shop. Once I realized 411 00:27:39,320 --> 00:27:42,240 Speaker 1: it wasn't a pizza crust place, I had questions about 412 00:27:42,280 --> 00:27:44,760 Speaker 1: what the heck I was about to ingest. Turns out 413 00:27:44,800 --> 00:27:47,280 Speaker 1: I like it. My sister in law loves the stuff 414 00:27:47,320 --> 00:27:50,000 Speaker 1: so much that at their wedding, for the special drink, 415 00:27:50,200 --> 00:27:54,840 Speaker 1: there was flavored sweet teas with fruity bubbles. I don't 416 00:27:54,880 --> 00:27:57,960 Speaker 1: like store bop minto cheese. There's something about it that 417 00:27:58,000 --> 00:28:01,639 Speaker 1: tastes weird and upsets my stomach. I did, however, try 418 00:28:02,000 --> 00:28:05,560 Speaker 1: Demiris Phillips recipe. Um. I used it for my birthday meal. 419 00:28:05,680 --> 00:28:09,160 Speaker 1: Last year, I threw a lady's only picnic Southern style 420 00:28:09,240 --> 00:28:12,680 Speaker 1: tea party. I made pimento cheese sandwiches, tomato sandwiches, chicken 421 00:28:12,720 --> 00:28:16,280 Speaker 1: salad with grapes and pecans. We needed protein sweet teeth, 422 00:28:16,400 --> 00:28:18,760 Speaker 1: and for dessert, I made a riff on peach cobbler 423 00:28:18,800 --> 00:28:22,160 Speaker 1: and Strawberry shortcake see attached photos. And yes, those are 424 00:28:22,240 --> 00:28:24,840 Speaker 1: giant ants that I put all over because ants always 425 00:28:24,840 --> 00:28:29,080 Speaker 1: come to picnics. Lauren, you had mentioned the muffin Man 426 00:28:29,200 --> 00:28:32,000 Speaker 1: scene from Shrek and I about died as it is 427 00:28:32,040 --> 00:28:35,160 Speaker 1: my favorite scene in the whole movie. I mean, my 428 00:28:35,280 --> 00:28:38,480 Speaker 1: favorite scene so much that I quoted at least once 429 00:28:38,520 --> 00:28:47,080 Speaker 1: a day. That's great, that's amazing. Yeah, I was once. 430 00:28:47,280 --> 00:28:50,360 Speaker 1: I was once asked what to me seems like a 431 00:28:50,440 --> 00:28:53,000 Speaker 1: random question, which was, what is the movie you quote 432 00:28:53,040 --> 00:28:55,720 Speaker 1: constantly that people don't ever seem to get that you're 433 00:28:55,760 --> 00:29:00,280 Speaker 1: quoting a movie. Oh yeah, yeah, mine is the Mummy. Nine, 434 00:29:00,920 --> 00:29:07,760 Speaker 1: um be aware of the coast, And yes, every day. 435 00:29:08,040 --> 00:29:10,080 Speaker 1: It was years. It was years before I picked up 436 00:29:10,120 --> 00:29:17,880 Speaker 1: that that was a money quote. Now you know, and 437 00:29:18,720 --> 00:29:21,880 Speaker 1: knowing is half the money? Yes, yes, absolutely, with the 438 00:29:21,920 --> 00:29:28,440 Speaker 1: other half these cats have to have a cat keep 439 00:29:28,520 --> 00:29:33,560 Speaker 1: him from regenerating. I just watched The Money. It's been 440 00:29:33,600 --> 00:29:38,840 Speaker 1: that kind of weekend. Yes, well, I love this. I 441 00:29:38,920 --> 00:29:45,120 Speaker 1: love that when listeners have these kind of coincidental episodes 442 00:29:45,200 --> 00:29:47,840 Speaker 1: of like something happens in your life where it makes 443 00:29:47,840 --> 00:29:52,400 Speaker 1: sense with what we're talking about, and uh, that we 444 00:29:52,440 --> 00:29:55,720 Speaker 1: can somehow contribute to your knowledge of fallout, for instance, 445 00:29:55,720 --> 00:29:58,280 Speaker 1: and make you maybe look cool in front of your nephew. 446 00:29:59,680 --> 00:30:03,520 Speaker 1: That's a we live for. Oh yes, oh no, absolutely, 447 00:30:03,640 --> 00:30:08,400 Speaker 1: it's that those gonna happenstances are beautiful. Yes, yes they are, 448 00:30:08,680 --> 00:30:10,719 Speaker 1: and we would love to hear more about them. So 449 00:30:10,760 --> 00:30:13,440 Speaker 1: thanks to these at listeners for writing in. If you 450 00:30:13,440 --> 00:30:15,040 Speaker 1: would like to write to us, that you can or 451 00:30:15,080 --> 00:30:18,720 Speaker 1: emails hello at savorpod dot com. We're also on social media. 452 00:30:18,840 --> 00:30:21,880 Speaker 1: You can find us on Twitter, Facebook, and Instagram at 453 00:30:21,960 --> 00:30:24,040 Speaker 1: savor pod, and we do hope to hear from you. 454 00:30:24,440 --> 00:30:26,600 Speaker 1: Savor is a production of I Heart Radio. For more 455 00:30:26,600 --> 00:30:28,720 Speaker 1: podcasts my heart Radio, you can visit the I Heart 456 00:30:28,800 --> 00:30:31,160 Speaker 1: Radio app, Apple Podcasts, or wherever you listen to your 457 00:30:31,160 --> 00:30:34,840 Speaker 1: favorite shows. Thanks as always to our superproducers Dylan Fagan 458 00:30:34,880 --> 00:30:37,040 Speaker 1: and Andrew Howard. Thanks to you for listening, and we 459 00:30:37,120 --> 00:30:38,960 Speaker 1: have the lots more good things are coming your way