1 00:00:09,400 --> 00:00:11,720 Speaker 1: Hello, and welcome to Savor Prediction of iHeartRadio. 2 00:00:11,760 --> 00:00:14,200 Speaker 2: I'm Anny Reo and I'm Lauren vogel Baum, and today 3 00:00:14,240 --> 00:00:16,640 Speaker 2: we have an episode for you about succotash. 4 00:00:18,239 --> 00:00:22,880 Speaker 1: Yes, and I do believe I know the answer. But 5 00:00:23,160 --> 00:00:25,520 Speaker 1: was there a reason this was on your mind? Lauren? Uh? 6 00:00:25,720 --> 00:00:30,120 Speaker 2: Yes, A sucotash is a popular side dish for holiday 7 00:00:30,160 --> 00:00:34,040 Speaker 2: meals in the United States, perhaps specifically Thanksgiving. And as 8 00:00:34,080 --> 00:00:37,080 Speaker 2: we record this, Thanksgiving is in just a couple of days. 9 00:00:37,240 --> 00:00:43,120 Speaker 1: So yeah, yes, uh, you know, I love talking about this. 10 00:00:44,280 --> 00:00:48,120 Speaker 1: I this is not a side dish at my Thanksgiving. 11 00:00:48,240 --> 00:00:51,880 Speaker 1: I actually am very tempted to send out a group 12 00:00:51,960 --> 00:00:55,200 Speaker 1: text to a bunch of people and ask what are 13 00:00:55,240 --> 00:00:57,400 Speaker 1: your what are your side dishes? 14 00:00:57,600 --> 00:00:57,840 Speaker 3: Oh? 15 00:00:58,560 --> 00:01:02,000 Speaker 2: Yeah, yeah, informal poles are one of my favorite things, 16 00:01:02,000 --> 00:01:03,520 Speaker 2: and this would be a good one. Yeah, because I'm 17 00:01:03,840 --> 00:01:05,199 Speaker 2: I didn't grow up with this one either. 18 00:01:06,280 --> 00:01:12,800 Speaker 1: Yeah, I've I believe I've had it. I believe I've 19 00:01:12,840 --> 00:01:14,160 Speaker 1: had it at least once. 20 00:01:14,640 --> 00:01:17,240 Speaker 2: Oh, I've definitely had it any number of times, especially 21 00:01:17,440 --> 00:01:21,880 Speaker 2: as especially living in Atlanta, and especially as like Southern 22 00:01:22,520 --> 00:01:26,839 Speaker 2: cuisine started becoming a kind of posh like traditional Southern 23 00:01:26,840 --> 00:01:30,600 Speaker 2: dishes started becoming a posh thing on menus, but it's 24 00:01:30,600 --> 00:01:34,400 Speaker 2: also a thing that I tend to avoid when I 25 00:01:34,440 --> 00:01:38,640 Speaker 2: am eating out in restaurants because of the sheer capacity 26 00:01:38,680 --> 00:01:41,040 Speaker 2: for it to contain bell peppers, which I have to 27 00:01:41,080 --> 00:01:46,039 Speaker 2: avoid for not not for for for not having a 28 00:01:46,160 --> 00:01:47,240 Speaker 2: very bad day reasons. 29 00:01:48,680 --> 00:01:53,520 Speaker 1: Yeah. Yeah, doing the research for this one cracked me 30 00:01:53,600 --> 00:01:57,280 Speaker 1: up because it was very It reminded me of ambrosia, 31 00:01:58,440 --> 00:02:02,480 Speaker 1: where it's like could be literally anything, It could be 32 00:02:02,520 --> 00:02:06,200 Speaker 1: anything in there. It also kind of reminded me of 33 00:02:06,240 --> 00:02:10,440 Speaker 1: hopping John because at first I thought, Oh, I've had it. 34 00:02:10,440 --> 00:02:12,760 Speaker 1: It's we had it when we were in Asheville. 35 00:02:12,760 --> 00:02:14,920 Speaker 3: But I was like, no, that was that was happened John, Yeah, that. 36 00:02:15,000 --> 00:02:18,239 Speaker 1: Was happened John. But I think I have had it, 37 00:02:18,320 --> 00:02:23,080 Speaker 1: and if I have not, I'm convinced I would really 38 00:02:23,160 --> 00:02:27,560 Speaker 1: like it because it has one of my very favorite things. Yes, 39 00:02:28,680 --> 00:02:29,480 Speaker 1: lima beans. 40 00:02:30,520 --> 00:02:32,320 Speaker 2: I still love so much that this is one of 41 00:02:32,360 --> 00:02:36,440 Speaker 2: your favorite things, perhaps especially because I also find limba 42 00:02:36,480 --> 00:02:40,800 Speaker 2: beans completely delightful, but so many people dislike them so 43 00:02:40,800 --> 00:02:41,440 Speaker 2: so strongly. 44 00:02:42,560 --> 00:02:49,000 Speaker 1: Oh yes. As mentioned in that episode SpongeBob, they have 45 00:02:49,040 --> 00:02:52,040 Speaker 1: an episode where they have SpongeBob all strung up and 46 00:02:52,080 --> 00:02:57,600 Speaker 1: they're threatening him with to eat lama beans, and I 47 00:02:57,680 --> 00:03:00,560 Speaker 1: do love that. After we did that episode, so many 48 00:03:00,639 --> 00:03:03,840 Speaker 1: listeners wrote in and asked me, like, I never liked 49 00:03:03,880 --> 00:03:04,799 Speaker 1: lima beans, How do you? 50 00:03:04,880 --> 00:03:06,160 Speaker 3: How do you cook them? Yeah? 51 00:03:06,400 --> 00:03:10,400 Speaker 2: Yeah, yeah, simply to be honest with you, that's really 52 00:03:10,400 --> 00:03:10,920 Speaker 2: the secret. 53 00:03:11,160 --> 00:03:12,680 Speaker 3: Uh yeah, And. 54 00:03:12,600 --> 00:03:16,320 Speaker 1: I'm very happy to share any of those simple recipes. 55 00:03:16,480 --> 00:03:18,680 Speaker 3: You like, cimmarem with some salt and pepper and butter. 56 00:03:19,080 --> 00:03:22,400 Speaker 3: That's it. Yeah, maybe maybe like some time or something. 57 00:03:22,440 --> 00:03:24,640 Speaker 1: I don't know, like if you want to get fancy, 58 00:03:24,760 --> 00:03:27,960 Speaker 1: put some bacon or like a hamhock in there. I 59 00:03:28,000 --> 00:03:30,000 Speaker 1: never do that, Yeah, but if you want to get. 60 00:03:29,800 --> 00:03:32,640 Speaker 2: Fancy, some some some flaked red pepper or something for 61 00:03:32,680 --> 00:03:33,600 Speaker 2: a little bit of spice. 62 00:03:33,639 --> 00:03:39,360 Speaker 1: But m mmmmmmmm So I think I would really really 63 00:03:39,480 --> 00:03:41,560 Speaker 1: love Yeah. 64 00:03:41,760 --> 00:03:44,520 Speaker 2: Yeah, no, you should definitely seek out some recipes. If 65 00:03:44,600 --> 00:03:46,320 Speaker 2: y'all have any recipes. We're going to say this another 66 00:03:46,480 --> 00:03:49,040 Speaker 2: nine times throughout this episode, but definitely send them in. 67 00:03:49,720 --> 00:03:54,080 Speaker 2: But yeah, you can see our past episode about lima beans. Also, 68 00:03:54,920 --> 00:03:58,440 Speaker 2: we've done We've done a lot of things that a 69 00:03:58,440 --> 00:04:01,520 Speaker 2: lot of the ingredients that typically go into a suckatasha, 70 00:04:01,720 --> 00:04:06,640 Speaker 2: sweet corn, bell peppers, we've done tomatoes, right right, Yeah, sure, 71 00:04:07,120 --> 00:04:08,520 Speaker 2: I think we've twice twice. 72 00:04:08,640 --> 00:04:12,320 Speaker 3: There you go. It's it's been a long eight years. 73 00:04:14,080 --> 00:04:18,640 Speaker 2: Also, perhaps Thanksgiving in general, maybe Southern cafeterias. 74 00:04:18,960 --> 00:04:19,840 Speaker 3: Yeah, I don't know. 75 00:04:20,960 --> 00:04:25,560 Speaker 1: Yeah, absolutely, But I guess that does bring us to 76 00:04:25,680 --> 00:04:26,200 Speaker 1: our question. 77 00:04:26,240 --> 00:04:27,080 Speaker 3: Oh gosh, it does. 78 00:04:27,160 --> 00:04:35,200 Speaker 1: Okay, okay, scotash, Yeah, what is it? 79 00:04:35,560 --> 00:04:40,080 Speaker 2: Well, suckatash can be a lot of things, but basically 80 00:04:40,160 --> 00:04:45,440 Speaker 2: you're looking at a hearty, chunky, savory dish of kernels 81 00:04:45,440 --> 00:04:50,960 Speaker 2: of sweetcorn, shelled beans, and whatever vegetables are nicest, chopped 82 00:04:50,960 --> 00:04:53,280 Speaker 2: to about the same size as the corn and the beans, 83 00:04:53,680 --> 00:04:57,839 Speaker 2: all cooked together with herbs and often a flavorful fat 84 00:04:57,880 --> 00:05:02,480 Speaker 2: and bit of protein as seasoning, and served warm. Because 85 00:05:02,520 --> 00:05:05,159 Speaker 2: there is no strict recipe, and in fact, the whole 86 00:05:05,160 --> 00:05:09,560 Speaker 2: idea is really to use like what's available and or desirable. 87 00:05:10,120 --> 00:05:13,919 Speaker 2: No two suckutashes are going to be exactly alike. The 88 00:05:14,080 --> 00:05:17,279 Speaker 2: vibe can be like sort of like a warm salad 89 00:05:17,800 --> 00:05:21,080 Speaker 2: with lots of contrasting textures and colors. It can be 90 00:05:21,120 --> 00:05:23,839 Speaker 2: more soft and stew like. It can be a kitchen 91 00:05:23,920 --> 00:05:27,200 Speaker 2: sink kind of thing, or an expression of the season's 92 00:05:27,200 --> 00:05:31,400 Speaker 2: freshest flavors. It is often served as a side dish 93 00:05:31,480 --> 00:05:34,799 Speaker 2: along with some kind of protein, and especially at holiday 94 00:05:34,839 --> 00:05:39,320 Speaker 2: meals like Thanksgiving or other family style dining situations, partially 95 00:05:39,320 --> 00:05:42,440 Speaker 2: because it's easily batched to make a lot of it. 96 00:05:43,200 --> 00:05:48,080 Speaker 2: And yeah, succotash feels like family to me. Like you 97 00:05:48,160 --> 00:05:52,360 Speaker 2: might not like it all the time, but there's there's 98 00:05:52,360 --> 00:05:56,599 Speaker 2: so much history and personality there and it can wind 99 00:05:56,680 --> 00:06:00,640 Speaker 2: up being like so warm and filling. 100 00:06:02,040 --> 00:06:04,040 Speaker 3: Or a little too salty for your tastes. You know, 101 00:06:04,080 --> 00:06:08,640 Speaker 3: it really depends just like family, Just like family. 102 00:06:12,720 --> 00:06:17,200 Speaker 2: So okay, so again, the two fairly necessary ingredients here 103 00:06:17,240 --> 00:06:21,039 Speaker 2: are sweet corn and beans of some kind, though in 104 00:06:21,080 --> 00:06:25,200 Speaker 2: some interpretations even those are optional, and like any combination 105 00:06:25,480 --> 00:06:28,280 Speaker 2: of small chopped vege will do, although I think that 106 00:06:28,279 --> 00:06:32,359 Speaker 2: that interpretation is mostly a Southern United States thing, the 107 00:06:32,400 --> 00:06:37,880 Speaker 2: dishes generally from what's now the United States. But yeah, 108 00:06:38,080 --> 00:06:41,520 Speaker 2: going into those two main ingredients. As sweet corn, see 109 00:06:41,520 --> 00:06:43,320 Speaker 2: our whole episode about it, But it's a type of 110 00:06:43,360 --> 00:06:46,920 Speaker 2: grain eaten young and fresh. As a vegetable. In succotash, 111 00:06:47,000 --> 00:06:49,080 Speaker 2: you use kernels that have been cut from the cobs 112 00:06:49,080 --> 00:06:51,720 Speaker 2: that they grow on. You can use fresh corn in 113 00:06:51,800 --> 00:06:55,560 Speaker 2: season or canned or frozen corn, and it adds like 114 00:06:55,640 --> 00:06:59,880 Speaker 2: little bites of mildly sweet, starchy flavor and some body 115 00:07:00,080 --> 00:07:03,919 Speaker 2: to the dish along with that lovely yellow color. The 116 00:07:03,920 --> 00:07:06,919 Speaker 2: type of beans that we're talking about here are varieties 117 00:07:06,960 --> 00:07:10,920 Speaker 2: of lagomes that are cultivated for their seeds, which are 118 00:07:11,000 --> 00:07:15,040 Speaker 2: little crescents or half moons that grow plump with fiber 119 00:07:15,200 --> 00:07:18,600 Speaker 2: and protein and a bunch of micronutrients as they develop 120 00:07:19,320 --> 00:07:21,840 Speaker 2: all the stuff that a baby plant would need to 121 00:07:21,960 --> 00:07:25,760 Speaker 2: sprout and get started. You can buy them fresh in 122 00:07:25,800 --> 00:07:29,960 Speaker 2: their pods or frozen, canned or dried. Different types have 123 00:07:30,000 --> 00:07:33,920 Speaker 2: different colors from green to like creamy white to various 124 00:07:33,920 --> 00:07:37,360 Speaker 2: shades of red to black. Textures can vary a little 125 00:07:37,360 --> 00:07:39,760 Speaker 2: bit too, especially depending on how you get them and 126 00:07:39,800 --> 00:07:43,120 Speaker 2: how you cook them, but generally they contribute like little 127 00:07:43,160 --> 00:07:47,560 Speaker 2: bites of silky, creamy texture and slightly earthy flavor to 128 00:07:47,600 --> 00:07:50,720 Speaker 2: the dish. Lots of cooks recommend adding more than one 129 00:07:50,800 --> 00:07:56,920 Speaker 2: type of bean to succotash for color variation, and after that, yeah, 130 00:07:57,000 --> 00:08:01,480 Speaker 2: you've got your various vegetable components. Cooks will often add 131 00:08:01,520 --> 00:08:05,600 Speaker 2: things with bright flavors and colors to contrast with the 132 00:08:05,680 --> 00:08:08,840 Speaker 2: yellow of the corn and whatever colored beans you're working with. 133 00:08:09,680 --> 00:08:13,520 Speaker 2: You often see either tart green or ripe red tomato, 134 00:08:14,040 --> 00:08:17,040 Speaker 2: bell peppers, and any color you know, green, yellow, orange, 135 00:08:17,120 --> 00:08:22,240 Speaker 2: or red. Maybe some juicy tender summer squashes like yellow 136 00:08:22,280 --> 00:08:26,280 Speaker 2: squash or zucchini. Definitely some aliums like onion and or 137 00:08:26,320 --> 00:08:32,760 Speaker 2: garlic for flavor, but you can use anything you like, carrots, celery, okra, 138 00:08:33,200 --> 00:08:36,439 Speaker 2: green peas, green beans. You can add some dice potato 139 00:08:36,480 --> 00:08:38,839 Speaker 2: in there if you like not a vegetable, but here 140 00:08:38,840 --> 00:08:43,800 Speaker 2: we are, you can. You can certainly make suck atash vegetarian. 141 00:08:44,600 --> 00:08:48,000 Speaker 2: But one of the main flavor components is sort of 142 00:08:48,040 --> 00:08:53,079 Speaker 2: traditionally an animal protein or a fat like bacon, sausage, butter, 143 00:08:53,240 --> 00:08:57,600 Speaker 2: and or lard. Beyond that, seasonings are typically pretty light, 144 00:08:58,400 --> 00:09:00,760 Speaker 2: like it's a really vegetable forward dish. You're really looking 145 00:09:00,800 --> 00:09:04,920 Speaker 2: to emphasize the flavor and texture of the veg. So 146 00:09:05,240 --> 00:09:07,719 Speaker 2: you know, like some salt and pepper, some pressure dried 147 00:09:07,760 --> 00:09:11,520 Speaker 2: herbs like thyme and basil, maybe some hot chili peppers, 148 00:09:11,640 --> 00:09:13,360 Speaker 2: maybe roasted to give you a little bit of extra 149 00:09:13,440 --> 00:09:18,120 Speaker 2: flavor in there. Maybe some vinegar for brightness, paprika sweet 150 00:09:18,160 --> 00:09:23,560 Speaker 2: or smoky or spicy for extra punch. Yeah, some varieties 151 00:09:23,559 --> 00:09:26,839 Speaker 2: of succotash will add a creamy element like milk or cream. 152 00:09:27,559 --> 00:09:30,839 Speaker 2: Some are a little brothy, some have a bit of 153 00:09:30,880 --> 00:09:33,880 Speaker 2: a thick sauce to them, some aren't saucy at all. 154 00:09:35,320 --> 00:09:37,880 Speaker 2: And again you can go for any range of textures, 155 00:09:37,920 --> 00:09:40,320 Speaker 2: you know, like some people want to cook this down, 156 00:09:41,000 --> 00:09:43,320 Speaker 2: and sometimes you're using a lot of canned ingredients, so 157 00:09:43,360 --> 00:09:47,040 Speaker 2: the texture is necessarily going to be softer. Some modern 158 00:09:47,080 --> 00:09:51,080 Speaker 2: interpretations go for a more like nouvel approach, like everything 159 00:09:51,240 --> 00:09:55,240 Speaker 2: kept more aldente, possibly cooked separately and then combined for 160 00:09:55,280 --> 00:09:58,679 Speaker 2: that purpose, or possibly with like the more delicate ingredients 161 00:09:58,840 --> 00:10:01,160 Speaker 2: added to the very end to just warm them through. 162 00:10:02,960 --> 00:10:06,720 Speaker 2: But really, you can do anything in different regions and 163 00:10:06,800 --> 00:10:11,559 Speaker 2: families and cooks have specific concepts of what a succotash 164 00:10:11,800 --> 00:10:16,600 Speaker 2: is and would argue with you about yours. But you know, like, 165 00:10:17,200 --> 00:10:20,000 Speaker 2: do you want to do a summer succotash with like 166 00:10:20,080 --> 00:10:23,520 Speaker 2: some fresh peach in there, like a hit a mint maybe, 167 00:10:24,400 --> 00:10:27,640 Speaker 2: or a fall succotash with some diced winter squash and 168 00:10:27,679 --> 00:10:31,880 Speaker 2: a hint of warm spices. Make it spicier with chili powder, 169 00:10:32,480 --> 00:10:34,160 Speaker 2: cook your beans with rosemary. 170 00:10:34,320 --> 00:10:34,640 Speaker 3: I don't know. 171 00:10:34,679 --> 00:10:38,560 Speaker 2: Add some terragon add extra proteins from like cured ham 172 00:10:38,679 --> 00:10:42,760 Speaker 2: in the mix to cceeared seafood on top make it fancy. Yeah, 173 00:10:43,240 --> 00:10:45,319 Speaker 2: I mean at that point, like is it a main dish? 174 00:10:45,920 --> 00:10:48,120 Speaker 2: Was it a main dish to begin with? Do you 175 00:10:48,160 --> 00:10:53,160 Speaker 2: serve it alone or over rice or grits? Succotash can 176 00:10:53,320 --> 00:10:58,920 Speaker 2: have a reputation for being like old fashioned or cheap 177 00:10:59,480 --> 00:11:03,800 Speaker 2: or like pleasantly cafeteria e. But it really doesn't have 178 00:11:03,840 --> 00:11:05,280 Speaker 2: to be any of those things. It can be whatever 179 00:11:05,320 --> 00:11:05,640 Speaker 2: you want. 180 00:11:08,240 --> 00:11:14,160 Speaker 1: That's true. Pucotash can be in every point. Which speaking 181 00:11:14,200 --> 00:11:17,040 Speaker 1: of what about the nutrition. 182 00:11:17,200 --> 00:11:21,760 Speaker 2: Ah, it really it really depends. I am always saying 183 00:11:21,760 --> 00:11:24,040 Speaker 2: to eat a vegetable, and this is a way to 184 00:11:24,080 --> 00:11:26,960 Speaker 2: do it. Secotash does typically have like good hits of 185 00:11:27,040 --> 00:11:29,600 Speaker 2: protein and fiber and a little bit of fat so 186 00:11:29,679 --> 00:11:31,920 Speaker 2: it will fill you up and help keep you going. 187 00:11:32,520 --> 00:11:35,360 Speaker 2: But yeah, I mean it depends. 188 00:11:37,760 --> 00:11:44,920 Speaker 1: Yes, it depends. And we have to say, no numbers. 189 00:11:44,720 --> 00:11:47,120 Speaker 2: You a numbers, not even the hope of a number. 190 00:11:48,040 --> 00:11:49,760 Speaker 2: I've got nothing for you. 191 00:11:53,160 --> 00:11:55,640 Speaker 1: Yeah. Well, I would love to hear from listeners because, 192 00:11:55,880 --> 00:11:59,439 Speaker 1: as I said, this is not this is not a 193 00:11:59,480 --> 00:12:03,200 Speaker 1: side that I've ever had at a holiday meal. But 194 00:12:03,320 --> 00:12:07,280 Speaker 1: I do know that it is a big side for 195 00:12:07,400 --> 00:12:09,800 Speaker 1: people in New England. 196 00:12:10,040 --> 00:12:15,840 Speaker 2: And the Midwest and various parts of the south. And yeah, yeah, so, 197 00:12:16,040 --> 00:12:17,880 Speaker 2: and there's so many different interpretations. 198 00:12:19,040 --> 00:12:24,400 Speaker 1: Yes, so again, we would love to hear from you listeners, 199 00:12:25,160 --> 00:12:28,280 Speaker 1: but we do have a history for you to get 200 00:12:28,280 --> 00:12:29,599 Speaker 1: into in the meantime. 201 00:12:29,679 --> 00:12:31,880 Speaker 2: We do, we do, and we are going to get 202 00:12:31,920 --> 00:12:33,319 Speaker 2: into that as soon as we get back from a 203 00:12:33,400 --> 00:12:44,040 Speaker 2: quick break forward from our sponsors. 204 00:12:45,040 --> 00:12:48,560 Speaker 1: And we're back, Thank you sponsor, Yes, thank you, okay. 205 00:12:48,920 --> 00:12:49,040 Speaker 3: So. 206 00:12:49,920 --> 00:12:53,480 Speaker 1: Succotash was first mentioned in the written record in the 207 00:12:53,520 --> 00:12:58,640 Speaker 1: mid seventeen hundreds, linguistically linked to the Narragansett word meaning 208 00:12:58,880 --> 00:13:03,559 Speaker 1: boiled whole current of corn. It was anglicized to pecotash 209 00:13:03,640 --> 00:13:08,480 Speaker 1: in seventeen ninety three. The Narragansett were people who lived 210 00:13:08,600 --> 00:13:11,480 Speaker 1: in southern New England, and at the time the dish 211 00:13:11,520 --> 00:13:17,120 Speaker 1: primarily involved lima beans and corn. Secotash is very frequently 212 00:13:17,160 --> 00:13:23,280 Speaker 1: featured at the mythical First Thanksgiving. In sixteen twenty one, 213 00:13:24,000 --> 00:13:27,800 Speaker 1: Indigenous peoples allegedly shared the dish and how to make 214 00:13:27,840 --> 00:13:34,440 Speaker 1: it with colonists. Yeah, you can see our lima beans 215 00:13:34,880 --> 00:13:39,160 Speaker 1: episode for more but they were first cultivated in Central 216 00:13:39,240 --> 00:13:43,720 Speaker 1: and South America one thousand years ago. By first century CE, 217 00:13:44,000 --> 00:13:47,040 Speaker 1: lima beans and corn were being grown alongside each other 218 00:13:47,240 --> 00:13:50,520 Speaker 1: in the Americas, along with squash as part of the 219 00:13:50,720 --> 00:13:55,720 Speaker 1: Three Sisters. We've talked about the three sisters before, but essentially, 220 00:13:55,760 --> 00:14:01,040 Speaker 1: based on distinctive qualities of structure, soil quality, and weed prevention, 221 00:14:01,640 --> 00:14:05,960 Speaker 1: these crops bounced each other out and led to much 222 00:14:06,000 --> 00:14:09,520 Speaker 1: more success and growing them together it was a popular 223 00:14:09,559 --> 00:14:13,160 Speaker 1: way of growing these crops for indigenous peoples. 224 00:14:13,559 --> 00:14:17,439 Speaker 2: Yeah, it's also very clever in that when you eat 225 00:14:17,679 --> 00:14:21,440 Speaker 2: grains and the gooms together, you're getting a complete profile 226 00:14:21,560 --> 00:14:25,000 Speaker 2: of the amino acids that humans need to intake through food, 227 00:14:25,120 --> 00:14:27,520 Speaker 2: and like a real good dose of them at that 228 00:14:27,960 --> 00:14:31,080 Speaker 2: and then you add a nice vegetable in there. Yeah, yes, 229 00:14:32,320 --> 00:14:33,400 Speaker 2: very specifically. 230 00:14:34,000 --> 00:14:37,640 Speaker 1: Archaeological evidence suggests that lima beans were being grown alongside 231 00:14:37,720 --> 00:14:42,840 Speaker 1: corn in southern Massachusetts in the thirteenth century CE outside 232 00:14:42,880 --> 00:14:46,720 Speaker 1: of the seasonal harvest, when these crops were fresh, dried 233 00:14:46,720 --> 00:14:49,800 Speaker 1: beans and dried and preserved corn were used as the 234 00:14:49,840 --> 00:14:52,880 Speaker 1: base of the dish. So even though it was typically 235 00:14:52,920 --> 00:14:56,160 Speaker 1: more of a here's our fresh produce kind of thing, 236 00:14:57,440 --> 00:15:01,680 Speaker 1: they still would dry and presu or the beans and 237 00:15:01,720 --> 00:15:05,920 Speaker 1: corn to make it later, and you can see our 238 00:15:05,960 --> 00:15:11,240 Speaker 1: sweet corn episode for more. But corn was first selectively 239 00:15:11,280 --> 00:15:15,040 Speaker 1: cultivated by indigenous peoples in what is now Mexico somewhere 240 00:15:15,080 --> 00:15:18,920 Speaker 1: between eight to ten thousand years ago. Migration led to 241 00:15:19,160 --> 00:15:22,880 Speaker 1: cultivation in New England as well as other places with 242 00:15:23,000 --> 00:15:24,120 Speaker 1: the right environment. 243 00:15:24,720 --> 00:15:28,400 Speaker 2: It did mostly exist as field corn, which are varieties 244 00:15:28,440 --> 00:15:31,120 Speaker 2: that you'd let fully mature and dry on the cob 245 00:15:31,440 --> 00:15:34,280 Speaker 2: and then use to make something like homoni or corn 246 00:15:34,320 --> 00:15:38,680 Speaker 2: flour right up until a round the seventeen hundreds. That's 247 00:15:38,720 --> 00:15:42,320 Speaker 2: when people started leaning into varieties meant to be eaten 248 00:15:42,440 --> 00:15:46,560 Speaker 2: fresh as a vegetable, probably starting with the indigenous hot 249 00:15:46,640 --> 00:15:50,720 Speaker 2: Noisani around what's now upstate New York. But yeah, sweet 250 00:15:50,720 --> 00:15:54,840 Speaker 2: corn spread pretty quickly throughout the seventeen hundreds. 251 00:15:56,360 --> 00:15:59,640 Speaker 1: Yes, and while corn and beans of some sort were 252 00:15:59,680 --> 00:16:03,400 Speaker 1: pretty common in scotash and some would say a requirement, 253 00:16:04,400 --> 00:16:09,320 Speaker 1: whatever was fresh ended up in indigenous secotash preparations. Early 254 00:16:09,440 --> 00:16:13,560 Speaker 1: versions included a whole range of meats like shellfish or bear. 255 00:16:14,240 --> 00:16:17,040 Speaker 1: Roots and nuts were often in the mix too, and 256 00:16:17,120 --> 00:16:22,200 Speaker 1: the dish was simmered in a cooking vessel like a kettle. Meanwhile, 257 00:16:22,720 --> 00:16:27,440 Speaker 1: colonists added in ingredients from Europe and or ingredients they 258 00:16:27,440 --> 00:16:30,880 Speaker 1: were newly familiar with from the Americas that may not 259 00:16:30,960 --> 00:16:35,080 Speaker 1: have necessarily traditionally gone into succotage. This kind of gave 260 00:16:35,120 --> 00:16:39,840 Speaker 1: me a headache because the way Golt globalization works. So 261 00:16:39,880 --> 00:16:43,920 Speaker 1: I was like, Okay, yeah, this was from the Americas, 262 00:16:44,960 --> 00:16:46,960 Speaker 1: but you put it into succotash. 263 00:16:47,360 --> 00:16:49,960 Speaker 2: Yeah, but yeah, you took it overseas and then brought 264 00:16:49,960 --> 00:16:51,760 Speaker 2: it back, and then you put it into p secotash, 265 00:16:51,880 --> 00:16:54,760 Speaker 2: which came from here to begin with, right exactly. 266 00:16:54,920 --> 00:16:56,600 Speaker 3: Yep, that happens a lot. 267 00:16:56,760 --> 00:17:01,400 Speaker 1: It does. Indeed, the dish soon spread from New England 268 00:17:01,440 --> 00:17:03,320 Speaker 1: to the rest of the United States and got a 269 00:17:03,400 --> 00:17:08,760 Speaker 1: lot of regional varieties along the way. Because sweetcorn locally 270 00:17:09,280 --> 00:17:12,320 Speaker 1: was at its best in early fall in New England, 271 00:17:12,680 --> 00:17:16,280 Speaker 1: secotash was generally a fall dish there, but that wasn't 272 00:17:16,320 --> 00:17:21,560 Speaker 1: the case elsewhere. Other regions added in their own fresh ingredients, 273 00:17:21,600 --> 00:17:26,800 Speaker 1: sometimes specifically ingredients from other seasons like summer. In the South, 274 00:17:27,280 --> 00:17:32,560 Speaker 1: Enslaved Americans added in ingredients like tomatoes and okra, and 275 00:17:32,840 --> 00:17:36,679 Speaker 1: as we've discussed before, okra was brought to the Americas 276 00:17:36,720 --> 00:17:41,280 Speaker 1: with enslaved Africans. It was very much something that was 277 00:17:41,920 --> 00:17:47,520 Speaker 1: adaptable based on what was available and to local taste. 278 00:17:48,040 --> 00:17:52,760 Speaker 1: As people and perhaps especially newly freed enslaved Africans migrated 279 00:17:52,800 --> 00:17:59,679 Speaker 1: around the world, pecotash was spread internationally as well. Secotash 280 00:17:59,800 --> 00:18:03,880 Speaker 1: is popularity has ebbed and flowed in the US over 281 00:18:03,880 --> 00:18:08,119 Speaker 1: the years, usually spiking during times of economic hardship like 282 00:18:08,160 --> 00:18:14,040 Speaker 1: the Great Depression due to its affordability, and then for 283 00:18:14,119 --> 00:18:21,040 Speaker 1: our fun pop culture prop culture aside. Sylvester the Cat 284 00:18:21,800 --> 00:18:27,480 Speaker 1: for Moony Tunes first uttered his annoyed catchphrase suffering from 285 00:18:27,720 --> 00:18:34,760 Speaker 1: succotash in when sometimes I really tried to hunt it down. 286 00:18:35,440 --> 00:18:38,360 Speaker 1: But there are a lot of miss around where this 287 00:18:38,520 --> 00:18:42,520 Speaker 1: phrase originated. A pops everyone is that it comes from 288 00:18:42,680 --> 00:18:47,399 Speaker 1: the Great Depression and people were suffering succotash out of 289 00:18:47,480 --> 00:18:52,919 Speaker 1: necessity because it was cheap. There's another much older theory 290 00:18:53,000 --> 00:18:56,919 Speaker 1: that during the eighteen hundred's English speaking countries kind of 291 00:18:56,920 --> 00:19:01,359 Speaker 1: went through this whole sanitation of curse words or religious phrases, 292 00:19:01,920 --> 00:19:12,240 Speaker 1: so suffering savior became suffering sucotash. Yes. The character Sylvester 293 00:19:12,359 --> 00:19:15,080 Speaker 1: the Cat first appeared in nineteen forty five, so I 294 00:19:15,119 --> 00:19:20,320 Speaker 1: can give you that the phrase was meant to emphasize 295 00:19:20,359 --> 00:19:20,960 Speaker 1: his lisp. 296 00:19:24,560 --> 00:19:29,280 Speaker 2: Much later, in twenty twelve, food writer and self described 297 00:19:29,320 --> 00:19:34,520 Speaker 2: picky eater Stephanie VW Lucia Novi, I think, used the 298 00:19:34,560 --> 00:19:39,920 Speaker 2: phrase suffering sucotash as the title of a nonfiction pop 299 00:19:40,000 --> 00:19:44,879 Speaker 2: science book about food dislikes and how we can better 300 00:19:45,359 --> 00:19:50,200 Speaker 2: deal with them, because she was suffering sacotash. The subtitle 301 00:19:50,240 --> 00:19:53,560 Speaker 2: to that book is a Picky Eater's Quest to understand 302 00:19:53,640 --> 00:19:57,480 Speaker 2: why we hate the foods we hate, which I wanted 303 00:19:57,520 --> 00:19:59,480 Speaker 2: to say out loud, partially because it sounds like a 304 00:19:59,480 --> 00:20:03,439 Speaker 2: really interesting buck and partially because it is so close 305 00:20:03,480 --> 00:20:08,800 Speaker 2: to our show description, but just the flip side of it, 306 00:20:08,880 --> 00:20:10,520 Speaker 2: like why we like the things we like, why we 307 00:20:10,520 --> 00:20:11,400 Speaker 2: hate the foods we hate? 308 00:20:12,040 --> 00:20:15,280 Speaker 3: I love it anyway, I do too. 309 00:20:15,440 --> 00:20:17,440 Speaker 1: I'm gonna have to look into that, because you know, 310 00:20:17,560 --> 00:20:21,280 Speaker 1: I've long wanted to do an episode about I'm just 311 00:20:21,440 --> 00:20:23,800 Speaker 1: fascinated why people like what they like and hate what 312 00:20:23,840 --> 00:20:28,640 Speaker 1: they hate. Yeah, like science wise, what is it? 313 00:20:28,720 --> 00:20:31,800 Speaker 3: And like emotionally, how do we get such strong feelings 314 00:20:31,800 --> 00:20:32,240 Speaker 3: about it? 315 00:20:33,119 --> 00:20:38,680 Speaker 1: Yeah, I'm going to look into that. Well. Another random 316 00:20:38,720 --> 00:20:43,480 Speaker 1: pop culture fact that I found I guess a pro 317 00:20:43,520 --> 00:20:48,679 Speaker 1: wrestler named Roman Reigns used and I think continues to 318 00:20:48,920 --> 00:20:53,080 Speaker 1: use suffering sucotash as an insult, you know, when they're 319 00:20:53,119 --> 00:20:54,080 Speaker 1: doing the big like. 320 00:20:55,359 --> 00:21:01,120 Speaker 2: Yeahs a pro wrestler, yeah, and the build up, and 321 00:21:01,480 --> 00:21:03,120 Speaker 2: I think that's his that's his thing. 322 00:21:03,280 --> 00:21:06,199 Speaker 1: Okay, says very cool, but he definitely used it in 323 00:21:06,200 --> 00:21:09,480 Speaker 1: twenty fifteen. I watched the video and now I'm as 324 00:21:09,560 --> 00:21:12,159 Speaker 1: the way the algorithm goes, I'm getting a lot of 325 00:21:12,240 --> 00:21:15,080 Speaker 1: videos about it, which is unfortunate. 326 00:21:17,280 --> 00:21:17,480 Speaker 4: Oh. 327 00:21:17,600 --> 00:21:22,520 Speaker 2: I think pro wrestling is fascinating. That's a whole thing 328 00:21:22,520 --> 00:21:24,440 Speaker 2: that I never got into when I was a kid. 329 00:21:24,480 --> 00:21:27,720 Speaker 2: But now I'm like, why didn't I? This is this 330 00:21:27,880 --> 00:21:37,360 Speaker 2: is truly bonkers. Anyway, Stepping back away from suffering succotash, apparently, 331 00:21:37,400 --> 00:21:41,560 Speaker 2: sucotash was a favorite dish of Dwight D. Eisenhower, specifically 332 00:21:41,600 --> 00:21:45,240 Speaker 2: a Kansas variety, and he requested the dish from the 333 00:21:45,280 --> 00:21:48,320 Speaker 2: White House kitchen while he was president in the nineteen 334 00:21:48,320 --> 00:21:49,600 Speaker 2: fifties and early sixties. 335 00:21:52,240 --> 00:21:57,199 Speaker 1: Another pop culture note, the nineteen ninety song Groove Is 336 00:21:57,200 --> 00:22:00,840 Speaker 1: in the Heart by d Light featured the lyric my 337 00:22:01,080 --> 00:22:03,520 Speaker 1: supper dish, my sucotash wish. 338 00:22:05,119 --> 00:22:08,399 Speaker 2: It's one of my favorite songs to like bop around to. 339 00:22:08,640 --> 00:22:12,400 Speaker 2: And I've literally never heard that lyric. 340 00:22:12,840 --> 00:22:15,480 Speaker 1: I hadn't either. It kept coming up in the research, 341 00:22:15,520 --> 00:22:19,560 Speaker 1: and I thought, really really I loved to do it 342 00:22:19,640 --> 00:22:20,160 Speaker 1: last night. 343 00:22:20,400 --> 00:22:21,600 Speaker 3: Oh wow, that's great. 344 00:22:21,800 --> 00:22:22,080 Speaker 4: Yeah. 345 00:22:23,080 --> 00:22:30,439 Speaker 1: Yeah, Well, there hasn't been too much written in recent 346 00:22:30,520 --> 00:22:34,520 Speaker 1: years that I could find about sucotage other than like 347 00:22:34,640 --> 00:22:38,200 Speaker 1: new takes, new recipes, but people do continue to experiment 348 00:22:38,320 --> 00:22:38,640 Speaker 1: with it. 349 00:22:39,119 --> 00:22:40,960 Speaker 3: Oh absolutely absolutely. 350 00:22:42,119 --> 00:22:46,960 Speaker 2: And yeah, along along those lines, I wanted to end 351 00:22:47,000 --> 00:22:52,640 Speaker 2: with this beautiful quote that I found in the Chicago Tribune. 352 00:22:52,680 --> 00:22:57,120 Speaker 2: It was given to them by as chef in Chicago one, 353 00:22:57,240 --> 00:23:03,679 Speaker 2: Jimmy Papadopolis, and he said, suck atash is more of 354 00:23:03,720 --> 00:23:08,600 Speaker 2: a theory than it is an actual dish, and and 355 00:23:08,680 --> 00:23:11,200 Speaker 2: I just I love that. I'm like, oh yeah, yeah, 356 00:23:11,240 --> 00:23:12,480 Speaker 2: that's exactly. 357 00:23:14,000 --> 00:23:18,879 Speaker 1: Yeah, I love that too. It could be so many things. 358 00:23:18,680 --> 00:23:22,600 Speaker 2: Right, yeah, it's just you know, do you have around you, right, 359 00:23:22,680 --> 00:23:25,960 Speaker 2: what do you like, what's available, what's fresh like? And 360 00:23:26,000 --> 00:23:29,280 Speaker 2: how can you showcase those things? And how can you 361 00:23:29,600 --> 00:23:31,760 Speaker 2: make how can you make something beautiful with them? 362 00:23:33,160 --> 00:23:41,120 Speaker 1: Yeah? Yeah, that's really that's what it is. That's really nice. 363 00:23:41,320 --> 00:23:45,000 Speaker 1: But again We would love to hear from you listeners. 364 00:23:45,920 --> 00:23:49,760 Speaker 2: Oh so much, because I am positive that some of 365 00:23:49,800 --> 00:23:52,440 Speaker 2: you have strong suck atash opinions. 366 00:23:53,520 --> 00:23:59,359 Speaker 1: Oh absolutely absolutely, But I think that's what we have 367 00:23:59,440 --> 00:24:01,000 Speaker 1: to say about Psycotage for now. 368 00:24:01,080 --> 00:24:01,399 Speaker 4: It is. 369 00:24:02,520 --> 00:24:05,119 Speaker 2: We do already have some listener mill for you, though, 370 00:24:05,160 --> 00:24:06,640 Speaker 2: and we are going to get into that as soon 371 00:24:06,640 --> 00:24:08,720 Speaker 2: as we get back from one more quick break forward 372 00:24:08,760 --> 00:24:09,639 Speaker 2: from our sponsors. 373 00:24:18,840 --> 00:24:22,080 Speaker 1: And we're back. Thank you sponsor, Yes, thank you, and 374 00:24:22,119 --> 00:24:28,560 Speaker 1: we're back with a listener. 375 00:24:30,960 --> 00:24:31,240 Speaker 3: Yes. 376 00:24:31,720 --> 00:24:33,200 Speaker 2: I don't know about you, but I had some jazz 377 00:24:33,240 --> 00:24:36,439 Speaker 2: hands in there. Yeah, yes, there are some. There are 378 00:24:36,440 --> 00:24:39,360 Speaker 2: some moves happening. I have to say, you had some 379 00:24:39,440 --> 00:24:43,600 Speaker 2: really great arm gestures in this episode. Oh, then I 380 00:24:43,640 --> 00:24:44,440 Speaker 2: appreciate it. 381 00:24:44,840 --> 00:24:47,879 Speaker 3: I don't even remember moving my arms at all, so. 382 00:24:47,840 --> 00:24:56,199 Speaker 1: We yeah, oh I noticed it and I appreciated its. Okay, 383 00:24:56,359 --> 00:24:59,720 Speaker 1: So today we are splitting up a longer, a longer 384 00:24:59,760 --> 00:25:02,520 Speaker 1: mess such from Rose. We love longer messages, so don't 385 00:25:02,760 --> 00:25:03,399 Speaker 1: let that stop. 386 00:25:03,520 --> 00:25:04,919 Speaker 3: Oh of course. Yeah. 387 00:25:05,240 --> 00:25:10,199 Speaker 1: Also Rose took excellent care of me when I was 388 00:25:10,240 --> 00:25:11,000 Speaker 1: in Seattle. 389 00:25:12,080 --> 00:25:13,200 Speaker 3: Yeah yeah, oh that's right. 390 00:25:14,119 --> 00:25:17,320 Speaker 1: Yeah, and we got to share a meal together. And 391 00:25:17,400 --> 00:25:21,160 Speaker 1: that's as we move into Thanksgiving that's my favorite thing. 392 00:25:21,240 --> 00:25:25,000 Speaker 1: The people come through and care about you and go 393 00:25:25,040 --> 00:25:26,960 Speaker 1: out of their way for you, and you do the 394 00:25:27,000 --> 00:25:27,480 Speaker 1: same for them. 395 00:25:27,760 --> 00:25:28,160 Speaker 3: Yeah. 396 00:25:28,200 --> 00:25:35,240 Speaker 1: Absolutely, but yes, yes, thank you, Rose, and Rose wrote 397 00:25:35,240 --> 00:25:38,639 Speaker 1: in about a couple of things quote. You have covered 398 00:25:38,720 --> 00:25:40,960 Speaker 1: so many topics I have wanted to write in about 399 00:25:41,000 --> 00:25:43,360 Speaker 1: over the past few months, but never found the time 400 00:25:43,359 --> 00:25:46,760 Speaker 1: to write in. After listening to your Butterfinger episode in 401 00:25:46,800 --> 00:25:49,800 Speaker 1: which you wanted to hear about Halloween stories, I couldn't 402 00:25:49,880 --> 00:25:53,600 Speaker 1: resist any longer and needed to share my Halloween experiences. 403 00:25:54,840 --> 00:25:59,000 Speaker 1: First off, Halloween in Japan. Even though I am not Japanese, 404 00:25:59,119 --> 00:26:03,600 Speaker 1: I have lived and visited Japan for nearly twenty five years, 405 00:26:04,160 --> 00:26:07,440 Speaker 1: coming from the US via Germany. I did not initially 406 00:26:07,520 --> 00:26:12,280 Speaker 1: grow up in Stuttgart with Halloween traditions. Of course, when 407 00:26:12,320 --> 00:26:14,639 Speaker 1: I moved to the US, I quickly adapted to the 408 00:26:14,680 --> 00:26:18,120 Speaker 1: idea of public dress up and getting free candy from 409 00:26:18,200 --> 00:26:22,880 Speaker 1: random strangers. As a young adult in my early twenties, 410 00:26:22,880 --> 00:26:27,640 Speaker 1: living in Tokyo and later Nagoya, Halloween consisted of dressing 411 00:26:27,720 --> 00:26:32,359 Speaker 1: up and going out drinking in Shibuya. Mostly people, both 412 00:26:32,440 --> 00:26:39,159 Speaker 1: internationals and Japanese would also organize costumed train ridse This 413 00:26:39,280 --> 00:26:43,400 Speaker 1: consisted of riding the big Yamanote train loop around Tokyo. 414 00:26:44,000 --> 00:26:46,960 Speaker 1: But by far the very best part about Halloween and 415 00:26:47,080 --> 00:26:51,760 Speaker 1: Japan is the Kawasaki Halloween Parade. This is a truly 416 00:26:51,920 --> 00:26:56,880 Speaker 1: epic Halloween parade filled with the most mundane to the 417 00:26:56,920 --> 00:27:02,479 Speaker 1: most fantastical costumes you can imagine fun side note, In 418 00:27:02,520 --> 00:27:05,879 Speaker 1: recent years, there is a trend in Japan of people 419 00:27:06,000 --> 00:27:10,560 Speaker 1: dressing up as mundane as a costume style, where people 420 00:27:10,640 --> 00:27:15,400 Speaker 1: dress up depicting ordinary life events like a person standing 421 00:27:15,400 --> 00:27:19,520 Speaker 1: in line at a security checkpoint or a person who 422 00:27:19,560 --> 00:27:25,600 Speaker 1: who spills coffee on their shirt before the tenth job interview. Anyway, 423 00:27:26,320 --> 00:27:30,520 Speaker 1: it is simply amazing. Anyone and everyone is allowed to 424 00:27:30,600 --> 00:27:34,000 Speaker 1: participate and it is so much fun. If I'm in 425 00:27:34,119 --> 00:27:37,480 Speaker 1: Tokyo during late October, I always make a point to attend. 426 00:27:38,119 --> 00:27:42,359 Speaker 1: Due to the pandemic and to problems with litter, rowdy behavior, 427 00:27:42,440 --> 00:27:46,440 Speaker 1: and crime, the train rides and parties in Shibuya were banned, 428 00:27:47,320 --> 00:27:50,520 Speaker 1: especially after the tragic crowd crush a few years ago 429 00:27:50,720 --> 00:27:54,359 Speaker 1: in Seoul. Tokyo police did not want a similar event 430 00:27:54,400 --> 00:27:57,920 Speaker 1: to happen. Even the Kawasaki Parade was banned for a time, 431 00:27:57,920 --> 00:27:59,800 Speaker 1: but it looks like it has been allowed to come 432 00:27:59,840 --> 00:28:04,760 Speaker 1: back back. Finally, Halloween at Tokyo Disneyland is also a blast. 433 00:28:07,240 --> 00:28:11,000 Speaker 2: Rose continues. So now back to the US. I have 434 00:28:11,160 --> 00:28:13,760 Speaker 2: made some very dear Japanese friends that just moved to 435 00:28:13,800 --> 00:28:17,800 Speaker 2: Seattle three years ago. They have two children, a then seven, 436 00:28:17,920 --> 00:28:20,000 Speaker 2: now eight year old and a then four now five 437 00:28:20,080 --> 00:28:22,560 Speaker 2: year old. As is so often the case, they are 438 00:28:22,640 --> 00:28:27,000 Speaker 2: experiencing variations of culture shock, especially when the kids go 439 00:28:27,040 --> 00:28:29,800 Speaker 2: to school and come back wanting things like pinatas at 440 00:28:29,800 --> 00:28:33,800 Speaker 2: birthday parties, Thanksgiving dinners, and of course trick or treating. 441 00:28:34,680 --> 00:28:37,359 Speaker 2: It never occurred to me, but with how much Japan 442 00:28:37,520 --> 00:28:41,280 Speaker 2: loves Halloween, they simply don't have trick or treating. So 443 00:28:41,640 --> 00:28:44,200 Speaker 2: I've had the great pleasure of introducing them to all 444 00:28:44,280 --> 00:28:47,600 Speaker 2: of the above, especially the kid's favorite trick or treating. 445 00:28:48,400 --> 00:28:50,160 Speaker 2: Last year, I took Mom and the kids trick or 446 00:28:50,200 --> 00:28:52,520 Speaker 2: treating for the very first time. It was a typical 447 00:28:52,560 --> 00:28:56,080 Speaker 2: Seattle Halloween, cold, wet, and lots and lots of rain. 448 00:28:56,520 --> 00:28:58,640 Speaker 2: The kids were not thrilled to have to wear rain 449 00:28:58,680 --> 00:29:03,040 Speaker 2: gear over their costumes. That's Seattle Halloween kids. Then I 450 00:29:03,080 --> 00:29:05,240 Speaker 2: had to explain to Mom that we are now going 451 00:29:05,280 --> 00:29:07,959 Speaker 2: to go to random people's houses, knock on their doors, 452 00:29:08,120 --> 00:29:10,520 Speaker 2: say trick or treat, and allow these strangers to give 453 00:29:10,520 --> 00:29:13,360 Speaker 2: your children candy. We will trust that these strangers will 454 00:29:13,360 --> 00:29:17,080 Speaker 2: not harm your children. My friend was in complete disbelief 455 00:29:17,360 --> 00:29:21,880 Speaker 2: that a this actually worked, and b no one got 456 00:29:21,920 --> 00:29:25,040 Speaker 2: mad for asking for candy. The children, for their part, 457 00:29:25,080 --> 00:29:28,200 Speaker 2: were mad that this is not a daily occurrence. Of course, 458 00:29:28,280 --> 00:29:30,800 Speaker 2: I also tried my best to explain the nuances of 459 00:29:30,880 --> 00:29:34,479 Speaker 2: selecting the right houses, looking for things like Halloween decre 460 00:29:34,840 --> 00:29:37,720 Speaker 2: lights on or off, that kind of stuff. My sweet 461 00:29:37,800 --> 00:29:40,080 Speaker 2: friend even asked if she should go to the neighbors 462 00:29:40,360 --> 00:29:42,560 Speaker 2: the next day and give them something in return for 463 00:29:42,600 --> 00:29:46,120 Speaker 2: their kindness. After we had collected all of the candy, 464 00:29:46,200 --> 00:29:49,360 Speaker 2: I then shared the tradition of checking the candy. I 465 00:29:49,400 --> 00:29:51,719 Speaker 2: know candy checking has been debunked, but it was a 466 00:29:51,760 --> 00:29:54,959 Speaker 2: core memory of my own experience as a kid, just 467 00:29:55,040 --> 00:29:58,120 Speaker 2: like me in years past. The kids hovered anxiously until 468 00:29:58,160 --> 00:30:01,800 Speaker 2: all candy was approved. This year, I took them around again, 469 00:30:02,000 --> 00:30:05,400 Speaker 2: but sadly it's also their last time. Thanks to the 470 00:30:05,440 --> 00:30:08,880 Speaker 2: current political situation, my friends will have to self deport 471 00:30:09,040 --> 00:30:11,480 Speaker 2: later this month. I'm glad we got to share one 472 00:30:11,480 --> 00:30:14,520 Speaker 2: more Halloween together and create more great memories. 473 00:30:21,200 --> 00:30:27,920 Speaker 4: Sorry, that's yeah, yeah, that is I am yep, I 474 00:30:27,960 --> 00:30:30,880 Speaker 4: am so so so glad, so glad that you got 475 00:30:30,880 --> 00:30:39,800 Speaker 4: to introduce them to these beautiful, bizarre American traditions. Yeah, 476 00:30:40,080 --> 00:30:43,240 Speaker 4: truly stuff that is so strange when you actually say 477 00:30:43,240 --> 00:30:45,800 Speaker 4: it out loud, you're like, wait what and then you 478 00:30:45,920 --> 00:30:57,360 Speaker 4: whom yeah, and yeah, I'm I am really sorry that 479 00:30:57,600 --> 00:31:02,160 Speaker 4: you are being that you when your dear friends are 480 00:31:02,280 --> 00:31:08,040 Speaker 4: being personally affected by all of this, because I am sure. 481 00:31:08,320 --> 00:31:11,600 Speaker 4: I mean, they sound like lovely human people who are 482 00:31:11,840 --> 00:31:19,720 Speaker 4: only adding to the beauty that is our extremely diverse 483 00:31:19,840 --> 00:31:26,240 Speaker 4: nation and it I you know, yeah there, so there's 484 00:31:26,280 --> 00:31:28,800 Speaker 4: no reason they should have to uproot their lives. 485 00:31:29,200 --> 00:31:30,080 Speaker 3: Doesn't sound like. 486 00:31:31,720 --> 00:31:36,800 Speaker 1: Yeah, but yeah, I mean, thank you so much for 487 00:31:36,840 --> 00:31:45,120 Speaker 1: writing in. We did ask for different experiences of Haaldween, 488 00:31:45,320 --> 00:31:49,880 Speaker 1: and I appreciate that you wrote not only about what 489 00:31:49,920 --> 00:31:59,240 Speaker 1: it's like in Japan very fascinated by this mundane quote 490 00:31:59,320 --> 00:32:02,120 Speaker 1: unquote and fantastic. 491 00:32:01,640 --> 00:32:05,840 Speaker 2: Yeah, and also a train ride with costumes. 492 00:32:05,960 --> 00:32:12,280 Speaker 1: Yes, yes, yes, but I like that you you also 493 00:32:12,320 --> 00:32:18,920 Speaker 1: wrote in with somebody who's never experienced Halloween in the 494 00:32:19,000 --> 00:32:22,560 Speaker 1: US their perspective. Yeah, so that that's really cool. We 495 00:32:22,680 --> 00:32:26,120 Speaker 1: got kind of two viewpoints. I had. 496 00:32:26,480 --> 00:32:28,800 Speaker 2: It had literally never occurred to me and I and 497 00:32:28,840 --> 00:32:32,160 Speaker 2: I love this that that. She was like, Okay, but 498 00:32:32,360 --> 00:32:33,920 Speaker 2: do I need to go back? Do I need to 499 00:32:33,960 --> 00:32:35,760 Speaker 2: go thank them? Do I need to go give them something? 500 00:32:35,800 --> 00:32:38,280 Speaker 2: Because they were nice to my kids? And that's obviously 501 00:32:38,320 --> 00:32:40,280 Speaker 2: what society is like. 502 00:32:40,520 --> 00:32:45,000 Speaker 1: So yeah, that makes sense. 503 00:32:45,120 --> 00:32:48,400 Speaker 3: Yeah, like why don't we actually it would be. 504 00:32:50,720 --> 00:32:56,680 Speaker 1: That would be cool, oh kind of because it would 505 00:32:56,680 --> 00:32:58,720 Speaker 1: be kind of for the adults. The next day, it 506 00:32:58,720 --> 00:33:01,120 Speaker 1: would be like, you didn't get candy. 507 00:33:01,280 --> 00:33:05,120 Speaker 3: Here's this, Yeah, here's my favorite seltzer. I don't know 508 00:33:05,440 --> 00:33:05,880 Speaker 3: like that. 509 00:33:06,040 --> 00:33:09,120 Speaker 1: You know, I appreciate what you did. I don't want 510 00:33:09,160 --> 00:33:09,880 Speaker 1: to acknowledge it. 511 00:33:09,960 --> 00:33:10,160 Speaker 3: Yeah. 512 00:33:12,800 --> 00:33:17,720 Speaker 1: Yeah, Well, thank you so much Rose for writing in. 513 00:33:19,280 --> 00:33:22,760 Speaker 1: We would love to hear from all of you listeners. 514 00:33:22,760 --> 00:33:27,160 Speaker 1: We hope that you have a good save, happy holidays, 515 00:33:27,160 --> 00:33:27,800 Speaker 1: whatever you're doing. 516 00:33:28,000 --> 00:33:29,400 Speaker 3: Yeah. 517 00:33:30,000 --> 00:33:33,960 Speaker 2: Absolutely, I hope that you get to eat lovely things. 518 00:33:33,960 --> 00:33:35,640 Speaker 2: I mean I hope that for you every day. 519 00:33:35,920 --> 00:33:40,280 Speaker 1: Every day. Yes, yes, yes, yes. If you would like 520 00:33:40,320 --> 00:33:43,000 Speaker 1: to email us, you can. Our email is hello at 521 00:33:43,000 --> 00:33:44,120 Speaker 1: savorpod dot com. 522 00:33:44,160 --> 00:33:46,880 Speaker 2: We're also on social media. You can find us on 523 00:33:47,120 --> 00:33:50,240 Speaker 2: Instagram and blue Sky at savor pod and we do 524 00:33:50,280 --> 00:33:51,080 Speaker 2: hope to hear from you. 525 00:33:51,600 --> 00:33:53,400 Speaker 3: Savor is a production of iHeartRadio. 526 00:33:53,560 --> 00:33:55,800 Speaker 2: For more podcasts from my heart Radio, you can visit 527 00:33:55,840 --> 00:33:59,080 Speaker 2: the iHeartRadio app, Apple Podcasts, or wherever you listen to 528 00:33:59,120 --> 00:34:02,120 Speaker 2: your favorite shows. Thanks as always to our super producers 529 00:34:02,200 --> 00:34:05,040 Speaker 2: Dylan Fagin and Andrew Howard. Thanks to you for listening, 530 00:34:05,120 --> 00:34:06,920 Speaker 2: and we hope that lots more good things are coming 531 00:34:06,960 --> 00:34:14,680 Speaker 2: your way.