1 00:00:07,880 --> 00:00:10,119 Speaker 1: Hello, and welcome to favor Protection of I Heart Radio. 2 00:00:10,200 --> 00:00:12,799 Speaker 1: I'm Annie Reef and I'm Lauren Vogelbaum. And today we're 3 00:00:12,800 --> 00:00:19,560 Speaker 1: talking about mi So. Yes, indeed, which was another Lauren's suggestion. Yeah, 4 00:00:19,560 --> 00:00:23,440 Speaker 1: this was during during the very height of my initial 5 00:00:24,000 --> 00:00:28,040 Speaker 1: pre winter soup kick uh. And I was going like 6 00:00:28,240 --> 00:00:36,000 Speaker 1: soup soup uh and so yeah yeah, I was like, 7 00:00:36,040 --> 00:00:38,839 Speaker 1: what's up with me, So let's let's look into it. 8 00:00:39,680 --> 00:00:42,640 Speaker 1: Yeah yeah. And I I love mi So and I 9 00:00:42,720 --> 00:00:47,240 Speaker 1: love me so soup. Um. It was especially in college. 10 00:00:47,320 --> 00:00:51,760 Speaker 1: It was a really big comfort food for me. Um. 11 00:00:51,800 --> 00:00:53,600 Speaker 1: I definitely had a lot in Japan. I feel like 12 00:00:53,600 --> 00:00:56,120 Speaker 1: it just came with meals, like just a small little 13 00:00:56,120 --> 00:01:02,200 Speaker 1: cup almost every meal miso soup. And right before, as 14 00:01:02,200 --> 00:01:06,520 Speaker 1: I said, I'm pretty sure I have finished grocery shopping 15 00:01:06,560 --> 00:01:12,000 Speaker 1: for and right before we did this episode, and I 16 00:01:12,120 --> 00:01:15,880 Speaker 1: found well, no, through the help of a friend, I 17 00:01:16,040 --> 00:01:20,120 Speaker 1: found white miss paste and I've been using it a lot. 18 00:01:20,280 --> 00:01:24,200 Speaker 1: Oh yeah, yeah, it's really good in like basically everything. 19 00:01:24,480 --> 00:01:28,960 Speaker 1: It's like we said in our Goci Young episode, which 20 00:01:29,200 --> 00:01:34,000 Speaker 1: is related fermentational e um uh. Yeah, it's it's just like, 21 00:01:34,040 --> 00:01:36,959 Speaker 1: oh does this does this dish need something like does 22 00:01:37,000 --> 00:01:39,199 Speaker 1: Boop does boops and Miso in there and it's probably 23 00:01:39,240 --> 00:01:42,640 Speaker 1: gonna make it boop extra delicious. Yeah, And we went 24 00:01:42,680 --> 00:01:47,840 Speaker 1: through a kind of cold snap for Georgia uh and 25 00:01:47,960 --> 00:01:51,200 Speaker 1: listeners of the show. No, I'm very cold. I'm already 26 00:01:51,240 --> 00:01:54,200 Speaker 1: like naturally cold. Yeah. Yeah. If I show up to 27 00:01:54,240 --> 00:01:56,440 Speaker 1: a recording and like a T shirt with maybe like 28 00:01:56,480 --> 00:01:59,840 Speaker 1: a light flannel like Annie has, like her parka, and 29 00:02:00,120 --> 00:02:04,840 Speaker 1: some like fingerless gloves, and like maybe a hat like 30 00:02:04,880 --> 00:02:10,080 Speaker 1: a toboggan, you know, I'm not I'm not over exaggerating. 31 00:02:10,160 --> 00:02:15,480 Speaker 1: This is like literally what Annie has showed. And I 32 00:02:15,639 --> 00:02:18,639 Speaker 1: got so chilled in my apartment and I was like 33 00:02:19,160 --> 00:02:21,919 Speaker 1: the most comical wrapped in like three blankets and the 34 00:02:21,960 --> 00:02:23,919 Speaker 1: hat in the scarf and gloves and all this stuff, 35 00:02:23,919 --> 00:02:26,560 Speaker 1: and I was just shaking. And I made a mug 36 00:02:26,639 --> 00:02:33,720 Speaker 1: of miso soup and it was so good. Yeah. Yeah, 37 00:02:34,680 --> 00:02:36,840 Speaker 1: And we did back when we could go out and 38 00:02:37,000 --> 00:02:40,280 Speaker 1: do things. We had that cochy mold at home and 39 00:02:40,320 --> 00:02:43,040 Speaker 1: infant all right, they just gave us little little shots 40 00:02:43,480 --> 00:02:46,960 Speaker 1: off of there, off of their cold cochy they just 41 00:02:47,000 --> 00:02:48,880 Speaker 1: like poured off. They were like we were like, I 42 00:02:48,919 --> 00:02:50,320 Speaker 1: don't know what kind of weird stuff do you have 43 00:02:50,480 --> 00:02:52,000 Speaker 1: that you can that you can let us eat? And 44 00:02:52,000 --> 00:02:54,160 Speaker 1: they were like, do you want to try some mold juice? 45 00:02:54,240 --> 00:02:57,720 Speaker 1: I was like, yes, yes, is it tasty? They were 46 00:02:57,760 --> 00:03:02,720 Speaker 1: like I don't know, and we're like yeah, so sor 47 00:03:03,200 --> 00:03:07,880 Speaker 1: Food podcast duty to do this. Also the sweetbreads, the 48 00:03:07,919 --> 00:03:10,480 Speaker 1: sweet Oh that's right, because we were there for the 49 00:03:10,520 --> 00:03:14,920 Speaker 1: sweetbreads video. Oh gosh, it was so they were amazing. 50 00:03:15,040 --> 00:03:19,440 Speaker 1: Like doing this episode, I remembered that and was like, Oh, 51 00:03:20,520 --> 00:03:25,000 Speaker 1: I miss going out to mildly fancy restaurants and having 52 00:03:25,360 --> 00:03:29,560 Speaker 1: things like sweetbreads made for me by very talented chefs 53 00:03:29,840 --> 00:03:34,680 Speaker 1: so intensely I do. I do order out and pick 54 00:03:34,720 --> 00:03:38,920 Speaker 1: things up when I can, but holy heck, I did, 55 00:03:39,600 --> 00:03:41,680 Speaker 1: as you know because I sent you a very excited text. 56 00:03:41,720 --> 00:03:46,200 Speaker 1: I made oxtail stew all right, how did how to Go? 57 00:03:47,280 --> 00:03:49,960 Speaker 1: It's no exaggeration. Is one of the best things I've 58 00:03:50,000 --> 00:03:53,800 Speaker 1: ever made. Good. It was so good. Isn't it just 59 00:03:55,040 --> 00:04:00,760 Speaker 1: texture just so just so delectable? Yes, yes it was. 60 00:04:01,720 --> 00:04:03,520 Speaker 1: I've been looking ever since we did that episode, and 61 00:04:03,560 --> 00:04:06,360 Speaker 1: I just I haven't been able to find them. But 62 00:04:06,600 --> 00:04:09,560 Speaker 1: my last grocery grocery trip, they had him out and 63 00:04:09,560 --> 00:04:13,240 Speaker 1: I was like this is a son and I forgot 64 00:04:13,240 --> 00:04:15,560 Speaker 1: my phone so I couldn't look up like what ingredients 65 00:04:15,600 --> 00:04:17,960 Speaker 1: I would need to make anything else. But I just 66 00:04:18,040 --> 00:04:20,560 Speaker 1: happened to have enough stuff to like sub out your 67 00:04:20,680 --> 00:04:26,680 Speaker 1: work and it was so good. I'm so happy that 68 00:04:26,720 --> 00:04:29,720 Speaker 1: it worked out. Yeah, me too, Me too. I hope 69 00:04:29,760 --> 00:04:33,760 Speaker 1: I can make it again. Um, but for this episode, yes, 70 00:04:33,839 --> 00:04:35,640 Speaker 1: we have done an episode on the related go to 71 00:04:35,760 --> 00:04:39,479 Speaker 1: Chong can check that out. Our tofu and Tempa tempe 72 00:04:39,839 --> 00:04:44,479 Speaker 1: those also kind of related. But I guess this springs 73 00:04:44,600 --> 00:04:52,200 Speaker 1: us to our question. I guess, so, miss what is it? Well? 74 00:04:53,040 --> 00:04:56,120 Speaker 1: Miss so, is a flavor bomb of a bean and 75 00:04:56,360 --> 00:05:01,360 Speaker 1: grain paste. It's a it's a concentration and preservation of 76 00:05:01,720 --> 00:05:06,600 Speaker 1: proteins and sugars and salty, savory, funky sweet flavors from 77 00:05:06,640 --> 00:05:10,120 Speaker 1: those ingredients. And uh yeah, so so. It's typically made 78 00:05:10,120 --> 00:05:12,960 Speaker 1: with us soybeans and rice. White or brown rice can 79 00:05:13,080 --> 00:05:16,159 Speaker 1: can do um, but you can use any lagum um. 80 00:05:16,160 --> 00:05:21,320 Speaker 1: It's zuki beans, chickpeas, lentils, and any grain barley, rye, buckwheat, oats. 81 00:05:21,920 --> 00:05:25,279 Speaker 1: The grain in question will be fermented with a fungal 82 00:05:25,480 --> 00:05:29,120 Speaker 1: culture called kogi mold and then mashed with cooked beans, 83 00:05:29,120 --> 00:05:32,839 Speaker 1: diluted water, mixed with salt and aged until it's done 84 00:05:33,200 --> 00:05:36,440 Speaker 1: and uh done can be a range of values um 85 00:05:36,520 --> 00:05:38,719 Speaker 1: from a few weeks to a few years, with the 86 00:05:38,720 --> 00:05:42,599 Speaker 1: resulting product being anywhere from like creamy white in color 87 00:05:42,800 --> 00:05:46,360 Speaker 1: and sort of mellow savory, salty, sweet and flavor too 88 00:05:46,839 --> 00:05:51,000 Speaker 1: yellow to red to like brown black and seriously funky 89 00:05:51,040 --> 00:05:55,800 Speaker 1: salty at that at that darker end, funky salty is 90 00:05:55,839 --> 00:06:00,640 Speaker 1: an excellent descriptor yeah, so good, so good um in 91 00:06:00,680 --> 00:06:03,760 Speaker 1: different regions of Japan are known for their distinct styles 92 00:06:03,800 --> 00:06:07,000 Speaker 1: of mis um. And yeah that that ratio of grain 93 00:06:07,120 --> 00:06:10,000 Speaker 1: to bean and the types of grains and beans you use, 94 00:06:10,080 --> 00:06:12,520 Speaker 1: and whether the grain is malted first, in the amount 95 00:06:12,520 --> 00:06:15,360 Speaker 1: of salt you use, in the length of storage, all 96 00:06:15,400 --> 00:06:17,880 Speaker 1: of that is going to have an impact on that 97 00:06:17,960 --> 00:06:20,960 Speaker 1: final product. So so when you say miso, it's not 98 00:06:21,160 --> 00:06:23,120 Speaker 1: it's not a monolith. You're talking about a lot of 99 00:06:23,120 --> 00:06:26,839 Speaker 1: different things um. Unlike many other things, the less funky 100 00:06:27,040 --> 00:06:30,400 Speaker 1: is probably my favorite kind for just putting in dashy 101 00:06:30,440 --> 00:06:35,039 Speaker 1: broth and having a soup. Um. Yeah, but but some 102 00:06:35,080 --> 00:06:36,960 Speaker 1: of that alka mis so that read me, so it 103 00:06:36,960 --> 00:06:40,800 Speaker 1: can be so good as a as a seasoning yes, yes, 104 00:06:41,080 --> 00:06:43,400 Speaker 1: I read an article about someone who did like a 105 00:06:43,480 --> 00:06:47,039 Speaker 1: miso tasting of all the colors, so and I was 106 00:06:47,120 --> 00:06:52,520 Speaker 1: just like, I want to do this so no, okay, alright, 107 00:06:52,600 --> 00:06:55,600 Speaker 1: adding add adding stuff to my mental list for when 108 00:06:55,640 --> 00:06:59,839 Speaker 1: I get up to Beauford Highway Farmers Market. Um. Meanwhile, 109 00:07:00,040 --> 00:07:02,840 Speaker 1: y'all hear some like jingling in the background. That is 110 00:07:02,839 --> 00:07:09,240 Speaker 1: not reindeer. I'm not Santa um, that's what that's orange cat. Trudy. 111 00:07:09,560 --> 00:07:15,640 Speaker 1: She's she has joined us for this recording session. Hopefully 112 00:07:15,720 --> 00:07:18,960 Speaker 1: she doesn't step on the recorder and stop it. Yes, 113 00:07:20,560 --> 00:07:24,080 Speaker 1: she wants to know more about so as well. She does. 114 00:07:24,440 --> 00:07:28,640 Speaker 1: She does, She herself is kind of funky and salty. 115 00:07:28,840 --> 00:07:37,000 Speaker 1: So um. Back back to food um okay, so um. 116 00:07:37,040 --> 00:07:40,920 Speaker 1: So cog Um cog is a word for a type 117 00:07:40,960 --> 00:07:44,960 Speaker 1: of mold inoculated grain um and and the scientific name 118 00:07:45,160 --> 00:07:50,040 Speaker 1: of the molding question here is um aspergilous raz i um. 119 00:07:50,120 --> 00:07:53,240 Speaker 1: And it famously grows on rice, hence the raz there 120 00:07:53,360 --> 00:07:55,400 Speaker 1: um in the in the name, but we'll grow on 121 00:07:55,400 --> 00:07:57,480 Speaker 1: other grains as well, and we talked about it in 122 00:07:57,520 --> 00:07:59,920 Speaker 1: our go to Jung episode. Um Uh. It's also used 123 00:07:59,880 --> 00:08:03,080 Speaker 1: to that as well as stuff like soy sauce, sake, soju, 124 00:08:03,200 --> 00:08:08,400 Speaker 1: sochu um, and other fermented rice and or bean foods. 125 00:08:09,280 --> 00:08:13,360 Speaker 1: In fermenting rice um, this this friendly mold will contribute 126 00:08:13,480 --> 00:08:16,640 Speaker 1: enzymes that will break down the starches in the rice 127 00:08:16,680 --> 00:08:20,000 Speaker 1: into sugars and the proteins into amino acids. And when 128 00:08:20,040 --> 00:08:25,000 Speaker 1: the resulting koji um is then added to to beans 129 00:08:25,040 --> 00:08:27,240 Speaker 1: and stuff to make me so, it kicks off a 130 00:08:27,240 --> 00:08:30,440 Speaker 1: secondary fermentation um that the same the same enzymes are 131 00:08:30,440 --> 00:08:33,200 Speaker 1: going to break the bean proteins down into amino acids, 132 00:08:33,400 --> 00:08:36,200 Speaker 1: the starches into sugars, and the fats too fatty acids, 133 00:08:36,920 --> 00:08:39,840 Speaker 1: at which point other friendly microbes that live in the air, 134 00:08:40,040 --> 00:08:44,000 Speaker 1: including lactic acid bacteria and yeasts will eat some of 135 00:08:44,040 --> 00:08:50,079 Speaker 1: these sugars et cetera and poop flavor. So we are 136 00:08:50,200 --> 00:09:00,160 Speaker 1: once again talking about bacteria and yeast food. Yeah, gets 137 00:09:00,600 --> 00:09:05,720 Speaker 1: less goofy every time we do it, obviously, absolutely, which 138 00:09:05,760 --> 00:09:10,720 Speaker 1: is what we're going for, Less goofy. That's that's our motto, clearly. 139 00:09:14,440 --> 00:09:18,200 Speaker 1: But okay, so so so miso. The resulting mis um 140 00:09:18,360 --> 00:09:20,440 Speaker 1: can be used as a seasoning in a lot of ways. 141 00:09:20,600 --> 00:09:24,400 Speaker 1: Um in stews and stir fries, or marinades or sauces, 142 00:09:24,480 --> 00:09:27,480 Speaker 1: for meat or vegetables. But yeah, it is very often 143 00:09:27,720 --> 00:09:31,120 Speaker 1: just made into a simple soup called miso shi do um, 144 00:09:31,160 --> 00:09:34,160 Speaker 1: consisting of of a clear, dushy broth um, usually a 145 00:09:35,040 --> 00:09:39,480 Speaker 1: seaweed um, possibly mushroom, possibly fish based broth um, and 146 00:09:39,720 --> 00:09:43,959 Speaker 1: miso paste and maybe some toppings in there, like garnishes 147 00:09:44,040 --> 00:09:46,800 Speaker 1: like a like dried seaweed, or some tofu or some 148 00:09:46,880 --> 00:09:51,400 Speaker 1: dikeon radish um, maybe some vegetables something like that, um, scallions, 149 00:09:51,440 --> 00:09:54,200 Speaker 1: I don't know. And in this simple soup format it 150 00:09:54,280 --> 00:09:57,160 Speaker 1: is part of the traditional Japanese breakfast of miso soup 151 00:09:57,200 --> 00:09:59,560 Speaker 1: with a bowl of steamed rice and some pickled vege 152 00:09:59,679 --> 00:10:02,160 Speaker 1: on this side. Um. But yeah, like Annie said, it 153 00:10:02,160 --> 00:10:04,920 Speaker 1: can be served you know frequently just just a just 154 00:10:04,960 --> 00:10:07,800 Speaker 1: a little just a just a little amuse bush kind 155 00:10:07,840 --> 00:10:16,000 Speaker 1: of yeah, and you can make me so yourself. And um. 156 00:10:16,040 --> 00:10:20,640 Speaker 1: In these our days of of of fermentation, of home fermentation, 157 00:10:20,720 --> 00:10:22,679 Speaker 1: lots of people do. There are plenty of really good 158 00:10:22,720 --> 00:10:26,720 Speaker 1: recipes out there. Um. But if you buy it, look 159 00:10:26,800 --> 00:10:31,280 Speaker 1: for the refrigerated containers that do contain live active cultures, 160 00:10:31,320 --> 00:10:33,319 Speaker 1: because those are going to be the freshest and probably 161 00:10:33,360 --> 00:10:40,040 Speaker 1: the most interestingly flavored. MM. Hmmm hmmm. Um. Also side note, 162 00:10:40,120 --> 00:10:43,080 Speaker 1: people have made me so out of all kinds of 163 00:10:43,080 --> 00:10:47,360 Speaker 1: things that are not beans, um, like stachios. Um. I 164 00:10:47,400 --> 00:10:51,160 Speaker 1: saw a recipe for cookie dough. Mi so because I 165 00:10:51,160 --> 00:10:54,160 Speaker 1: guess technically all you really need is like a combination 166 00:10:54,200 --> 00:10:58,320 Speaker 1: of fats and proteins and starches. Um. I don't know 167 00:10:58,360 --> 00:11:02,800 Speaker 1: if I believe in cookie dom me so, but do 168 00:11:02,880 --> 00:11:06,520 Speaker 1: you want to believe? I don't. I think Actually, I 169 00:11:06,520 --> 00:11:08,520 Speaker 1: think that's it. I think I don't want to believe. 170 00:11:09,440 --> 00:11:20,520 Speaker 1: I am I'm Scully, I'm the Scully of co Yeah. 171 00:11:20,559 --> 00:11:26,360 Speaker 1: I would watch that show, oh show based on cookie 172 00:11:26,400 --> 00:11:29,280 Speaker 1: day so or somebody really believed in it and you 173 00:11:29,320 --> 00:11:33,880 Speaker 1: were like, no, according to science it should not be 174 00:11:36,280 --> 00:11:43,280 Speaker 1: and also to believe Yeah, oh yeah, I've got a 175 00:11:43,280 --> 00:11:50,960 Speaker 1: lot to think about there, we all do. But but yes, 176 00:11:51,400 --> 00:11:54,800 Speaker 1: um me so, I guess including the stuff you make 177 00:11:54,840 --> 00:11:58,040 Speaker 1: at a cookie dough can can really can really season anything, 178 00:11:58,080 --> 00:12:02,000 Speaker 1: like misso caramels are a whole thing that got popular 179 00:12:02,240 --> 00:12:06,080 Speaker 1: a few years back. Um huh yeah, like salted caramels, 180 00:12:06,080 --> 00:12:10,680 Speaker 1: Miso Caramels, Delicious, Sara Miso kit cat. Oh gosh, I 181 00:12:10,720 --> 00:12:14,040 Speaker 1: bet there is. I would be willing to put down, 182 00:12:14,120 --> 00:12:20,800 Speaker 1: in fact, a whole kit, cut bar, dang high roller. Okay, 183 00:12:20,800 --> 00:12:25,160 Speaker 1: now we're talking. I'll have to look through our bag 184 00:12:25,240 --> 00:12:30,199 Speaker 1: of kit that we split so I have some. Yeah, 185 00:12:30,200 --> 00:12:33,120 Speaker 1: don't don't worry, don't worry. We're not no one. No 186 00:12:33,120 --> 00:12:38,080 Speaker 1: one hears hoarding the kit cats no never never. I guess. 187 00:12:38,080 --> 00:12:42,960 Speaker 1: Speaking of what about the nutrition, well, you know, it 188 00:12:43,000 --> 00:12:46,480 Speaker 1: does depend on what you make it out of and 189 00:12:46,559 --> 00:12:48,800 Speaker 1: how you eat it. It's not typically the kind of 190 00:12:48,800 --> 00:12:52,559 Speaker 1: thing that you're gonna like take whole spoonfuls of UM. 191 00:12:52,600 --> 00:12:54,800 Speaker 1: But but in general, MISA is pretty good for you. 192 00:12:55,120 --> 00:12:57,600 Speaker 1: Lots of fiber, vitamins, minerals, a little bit of protein, 193 00:12:57,640 --> 00:12:59,720 Speaker 1: a little bit of fat. It is high in sodium, 194 00:12:59,760 --> 00:13:02,240 Speaker 1: so sodium is something that you're watching out for, watch 195 00:13:02,240 --> 00:13:04,600 Speaker 1: out for that UM. And there's just a just a 196 00:13:04,640 --> 00:13:08,360 Speaker 1: whole bunch of research into fermented soy products like this 197 00:13:08,600 --> 00:13:12,400 Speaker 1: and their effects on our health. As of now, it 198 00:13:12,480 --> 00:13:17,720 Speaker 1: seems like the consensus is like they're helpful, but not 199 00:13:18,040 --> 00:13:21,720 Speaker 1: some kind of wacky here all like like there there 200 00:13:21,920 --> 00:13:26,280 Speaker 1: there have been indications that they might have um uh 201 00:13:26,320 --> 00:13:31,959 Speaker 1: anti cancer like pro cardiovascular properties, pro digestive health kind 202 00:13:31,960 --> 00:13:35,360 Speaker 1: of stuff like that. UM but you know, don't, don't. 203 00:13:36,240 --> 00:13:39,760 Speaker 1: Don't give up modern medicine and just eat miso soup. 204 00:13:42,520 --> 00:13:44,560 Speaker 1: I mean, do if you really want to. I can't. 205 00:13:44,640 --> 00:13:46,840 Speaker 1: I have no power over you. I cannot tell you 206 00:13:46,880 --> 00:13:49,480 Speaker 1: what to do. But that wouldn't be my personal recommendation 207 00:13:49,640 --> 00:13:55,800 Speaker 1: as a non medical human person. Yes, we have made 208 00:13:55,800 --> 00:14:00,520 Speaker 1: clear that we both have no power over what your actions. 209 00:14:00,559 --> 00:14:04,080 Speaker 1: But also we are not medical professionals, so you know, 210 00:14:06,520 --> 00:14:14,680 Speaker 1: I could be wrong about everything. You help. I mean, 211 00:14:14,720 --> 00:14:24,800 Speaker 1: this is when your doubt gets shaken about the UM 212 00:14:24,840 --> 00:14:27,520 Speaker 1: I will say. I will say that that fermentation in 213 00:14:27,600 --> 00:14:31,040 Speaker 1: general is just like a really smart way to preserve 214 00:14:31,160 --> 00:14:35,000 Speaker 1: foods and also make them more um um nutritionally dense 215 00:14:35,560 --> 00:14:40,120 Speaker 1: or nutritionally useful um like to to. Often that process 216 00:14:40,200 --> 00:14:41,800 Speaker 1: is going to break up some of the molecules that 217 00:14:41,840 --> 00:14:44,440 Speaker 1: we either can't digest or that hamper digestion in some 218 00:14:44,480 --> 00:14:46,680 Speaker 1: way or another. UM. And so the same way that 219 00:14:46,720 --> 00:14:49,120 Speaker 1: people figured out that like cheese is a really great 220 00:14:49,120 --> 00:14:52,320 Speaker 1: way to store milk, meso is a really great way 221 00:14:52,440 --> 00:14:56,520 Speaker 1: to store beans and rice. There you go, there you go. 222 00:14:57,760 --> 00:15:00,600 Speaker 1: What about numbers? We have any numbers? We don't have 223 00:15:00,720 --> 00:15:03,960 Speaker 1: that many, And I'm mad about it. I. I looked, 224 00:15:04,080 --> 00:15:07,080 Speaker 1: and I looked, and it was difficult to to to 225 00:15:07,240 --> 00:15:11,280 Speaker 1: pry them out of the internet's grasp. UM. But but 226 00:15:11,360 --> 00:15:14,320 Speaker 1: I can tell you that the global market for me 227 00:15:14,400 --> 00:15:17,480 Speaker 1: so is on the rise, UM, even though the Japanese 228 00:15:17,520 --> 00:15:19,840 Speaker 1: market for it is not as large as it used 229 00:15:19,880 --> 00:15:23,120 Speaker 1: to be like decades ago. UM. Because as of the 230 00:15:23,160 --> 00:15:26,400 Speaker 1: mid nineties, at any rate, the average citizen was eating 231 00:15:26,400 --> 00:15:29,720 Speaker 1: about twenty grahams of miso per day, as opposed to 232 00:15:30,040 --> 00:15:34,760 Speaker 1: twice that or more pre World War two. UM. But 233 00:15:34,920 --> 00:15:37,640 Speaker 1: even in Japan it has been on on the on 234 00:15:37,680 --> 00:15:42,160 Speaker 1: the rise again UM, increasing slowly recently, and uh as 235 00:15:42,320 --> 00:15:45,600 Speaker 1: other markets like Europe in North America get into it, UM, 236 00:15:45,640 --> 00:15:51,080 Speaker 1: it's expected to continue growing. So there you go, There 237 00:15:51,120 --> 00:15:54,160 Speaker 1: you go. We do have some numbers in the history section. 238 00:15:54,440 --> 00:15:57,200 Speaker 1: Oh we do, and we will get into that history. 239 00:15:57,240 --> 00:15:59,080 Speaker 1: But first we're going to take a quick break forward 240 00:15:59,120 --> 00:16:10,880 Speaker 1: for our sponsor and we're back. Thank you sponsors, Yes, 241 00:16:10,920 --> 00:16:17,200 Speaker 1: thank you, Okay, So disclaimer on this this history section. UM, 242 00:16:17,240 --> 00:16:21,000 Speaker 1: it was hard to find a lot of information one UM, 243 00:16:21,000 --> 00:16:23,680 Speaker 1: and a lot of the information I did find came 244 00:16:23,720 --> 00:16:28,360 Speaker 1: from compilations completed by the Soy Info Center, which by 245 00:16:28,360 --> 00:16:34,120 Speaker 1: the way was a one page documentary I read. I 246 00:16:34,160 --> 00:16:37,280 Speaker 1: read a lot of I did not complete it, but 247 00:16:37,400 --> 00:16:39,640 Speaker 1: I did read a lot of it. And I don't 248 00:16:39,680 --> 00:16:43,920 Speaker 1: know how I feel about that, UM, but I did. 249 00:16:43,960 --> 00:16:45,600 Speaker 1: I just wanted to put that out there. I tried 250 00:16:45,640 --> 00:16:49,000 Speaker 1: to fact check with multiple sources, but I didn't always 251 00:16:49,000 --> 00:16:50,840 Speaker 1: manage it. And I'll try to point out those instances. 252 00:16:50,880 --> 00:16:58,280 Speaker 1: But disclaimer, So Misso's history in Japan is centuries old, 253 00:16:58,360 --> 00:17:01,000 Speaker 1: and depending on who you ask source, you're looking at 254 00:17:01,640 --> 00:17:04,439 Speaker 1: even older than that. UM. Some put the origins of 255 00:17:04,480 --> 00:17:08,240 Speaker 1: a savory fermented paste resembling me so in that country, 256 00:17:08,760 --> 00:17:11,200 Speaker 1: uh somewhere between three d b C E two three 257 00:17:11,280 --> 00:17:14,720 Speaker 1: hundred C. So that's that's a really wide range. UM 258 00:17:14,880 --> 00:17:17,760 Speaker 1: at some point to the arrival of Chinese Buddhist monks 259 00:17:17,800 --> 00:17:21,960 Speaker 1: to Japan sometime between six d eighteen to seven hundred 260 00:17:22,119 --> 00:17:26,520 Speaker 1: five s, believing that they introduced Japan to a salted 261 00:17:26,720 --> 00:17:31,280 Speaker 1: soybean paste. UM. This paste itself traces back to seven 262 00:17:31,359 --> 00:17:35,240 Speaker 1: hundred BC each China, the base of which probably started 263 00:17:35,240 --> 00:17:38,359 Speaker 1: as fishbones and or meat, but soy beans were the 264 00:17:38,400 --> 00:17:42,040 Speaker 1: primary base by one hundred b C. The first known 265 00:17:42,040 --> 00:17:46,440 Speaker 1: written instance of soybean jong or sybing sauce is also 266 00:17:46,480 --> 00:17:49,320 Speaker 1: believed to come from China. Um found in two hundred 267 00:17:49,320 --> 00:17:54,160 Speaker 1: b CES prescriptions for fifty two alements. And Yeah, from 268 00:17:54,160 --> 00:17:59,720 Speaker 1: the early days, miso was highly valued medicinally, digestion, lord libido, cancer, infections, 269 00:17:59,720 --> 00:18:02,920 Speaker 1: all kinds of things. Miso was believed to help out with. 270 00:18:04,480 --> 00:18:08,560 Speaker 1: Records indicate that something we would call miso in our 271 00:18:08,600 --> 00:18:13,480 Speaker 1: modern our modern parlance was in Japan by nine hundred CE, 272 00:18:13,680 --> 00:18:18,600 Speaker 1: though it was probably there around u UM. The name 273 00:18:18,680 --> 00:18:21,320 Speaker 1: miso is believed to have originated in nine d c 274 00:18:21,480 --> 00:18:25,560 Speaker 1: E as well, or perhaps miso arrived from Korea around 275 00:18:25,560 --> 00:18:30,400 Speaker 1: this time, or it developed in China, Korea and Japan, 276 00:18:30,960 --> 00:18:35,719 Speaker 1: or any mix of those independently and simultaneously ish around 277 00:18:35,720 --> 00:18:42,639 Speaker 1: the same time. So yeah, mysteries histories, yes, whenever and 278 00:18:42,680 --> 00:18:45,520 Speaker 1: however it arrived to Japan, it evolved based on region, 279 00:18:45,600 --> 00:18:48,400 Speaker 1: this rainbow of colors that we talked about in the beginning, 280 00:18:48,880 --> 00:18:52,480 Speaker 1: and intensities based on the climate uh and at first 281 00:18:52,560 --> 00:18:56,560 Speaker 1: it took off, particularly in northern Japan. The soybean base 282 00:18:56,680 --> 00:19:00,800 Speaker 1: preferred based on a sixth century CE China needs recipe 283 00:19:00,960 --> 00:19:03,840 Speaker 1: for me so um and of no, this sauce spread 284 00:19:03,880 --> 00:19:06,960 Speaker 1: throughout Southeast Asia, where it was adapted based on the 285 00:19:07,000 --> 00:19:10,560 Speaker 1: cuisines and ingredients in those areas, and we've talked about 286 00:19:10,560 --> 00:19:16,119 Speaker 1: some of those before on this very show. Apparently, records 287 00:19:16,160 --> 00:19:19,520 Speaker 1: from the tenth of century indicate that misa wasn't necessarily cheap, 288 00:19:19,600 --> 00:19:22,760 Speaker 1: and so adding it to soup was generally only accessible 289 00:19:23,160 --> 00:19:26,280 Speaker 1: to the rich. Um For those that couldn't afford that, 290 00:19:26,280 --> 00:19:28,359 Speaker 1: they would often add a tiny bit to rice or 291 00:19:28,359 --> 00:19:32,600 Speaker 1: pickled vegetables. It was also added to simmered vegetables and fish, 292 00:19:32,720 --> 00:19:35,720 Speaker 1: and used as a sauce for raw fish when combined 293 00:19:35,760 --> 00:19:39,919 Speaker 1: with vinegar. I will say here like it could be 294 00:19:39,960 --> 00:19:46,399 Speaker 1: a misinterpreting something, but especially in the north people a 295 00:19:46,400 --> 00:19:48,560 Speaker 1: lot of people on farms made their own miso, So 296 00:19:48,600 --> 00:19:50,600 Speaker 1: I was kind of confused why it would only be 297 00:19:51,760 --> 00:19:53,920 Speaker 1: for the rich. But maybe just how you added to 298 00:19:53,960 --> 00:19:56,400 Speaker 1: soup or something like it took more to do that, 299 00:19:57,640 --> 00:20:00,920 Speaker 1: or maybe maybe like yeah, like how much you would 300 00:20:01,400 --> 00:20:05,439 Speaker 1: use at a time perhaps, or yeah, or maybe it 301 00:20:05,480 --> 00:20:09,720 Speaker 1: depended on the region where you were. But yes, more 302 00:20:09,800 --> 00:20:14,200 Speaker 1: mysteries of history. Before refrigeration and food preservatives, a tub 303 00:20:14,240 --> 00:20:17,040 Speaker 1: of miso served as an emergency go to for many 304 00:20:17,080 --> 00:20:21,040 Speaker 1: because it lasted. Um, some things I read claimed by 305 00:20:21,080 --> 00:20:24,960 Speaker 1: the twelfth century, miso soup was a fairly common meal 306 00:20:25,160 --> 00:20:27,560 Speaker 1: for the samurai. And again I could not find too 307 00:20:27,640 --> 00:20:29,400 Speaker 1: much to back this up, but it is a fun legend, 308 00:20:29,440 --> 00:20:32,560 Speaker 1: so we'll tell it, um and and the legend goes, 309 00:20:32,600 --> 00:20:36,720 Speaker 1: this is a really early version of instant miso soup, 310 00:20:36,880 --> 00:20:41,840 Speaker 1: because we right, the samurai would wear these braided roofs 311 00:20:41,880 --> 00:20:44,520 Speaker 1: of taro leaves simmered in miso around their waists, and 312 00:20:44,520 --> 00:20:46,800 Speaker 1: when ready, they'd cut off a section and boil it 313 00:20:46,840 --> 00:20:51,560 Speaker 1: and water and there you go miso soup. Allegedly, there's, 314 00:20:51,680 --> 00:20:54,960 Speaker 1: as I believe we've said on this show before as well, um, 315 00:20:55,000 --> 00:20:59,240 Speaker 1: a lot of stuff about samurai was kind of retroactively 316 00:21:00,200 --> 00:21:04,520 Speaker 1: into popular legend. Um. So it's it's sometimes difficult to 317 00:21:04,520 --> 00:21:09,199 Speaker 1: suss out what what is actual facts and what's just 318 00:21:09,280 --> 00:21:11,560 Speaker 1: for fun. And it's okay if it's just for fun, 319 00:21:12,359 --> 00:21:16,080 Speaker 1: I mean that is very fun. Yeah, I've never eaten 320 00:21:16,119 --> 00:21:22,560 Speaker 1: belt soup belt soup. What if oh no, what if 321 00:21:22,560 --> 00:21:28,600 Speaker 1: your belt fell off? It's clearly a secondary belt. It's 322 00:21:28,640 --> 00:21:38,760 Speaker 1: a decorative, misative and functional as food belt whull new 323 00:21:38,800 --> 00:21:42,399 Speaker 1: meaning to functional foods? Yes, yes, oh, gosh, don't go 324 00:21:42,480 --> 00:21:47,879 Speaker 1: down that um so apparently too. This was also the 325 00:21:47,920 --> 00:21:51,919 Speaker 1: time miso soup making parties were really in vogue. As 326 00:21:51,960 --> 00:21:56,000 Speaker 1: a host, you would prepare soup based complete with seasonal vegetables, 327 00:21:56,000 --> 00:21:57,879 Speaker 1: and you would invite guests and they would bring side 328 00:21:57,920 --> 00:22:01,080 Speaker 1: dishes for sort of a soup pot luck, which sounds 329 00:22:01,080 --> 00:22:05,720 Speaker 1: pretty fun to be yes. And this was when miso 330 00:22:05,800 --> 00:22:09,960 Speaker 1: suit became more available and therefore more mainstream. A lot 331 00:22:09,960 --> 00:22:12,800 Speaker 1: of art from this time showcases just how big a 332 00:22:12,960 --> 00:22:16,960 Speaker 1: role it played in daily Japanese life, and allegedly the 333 00:22:17,000 --> 00:22:23,120 Speaker 1: Emperor had a favorite miss m hmmm. Perhaps the first 334 00:22:23,160 --> 00:22:28,000 Speaker 1: known Western reference to miso came from Italian Florentine Francesco Carletti, 335 00:22:29,320 --> 00:22:32,320 Speaker 1: or that's when he encountered it. He didn't actually record 336 00:22:32,359 --> 00:22:35,760 Speaker 1: it until six six uh. In describing his journey to 337 00:22:35,880 --> 00:22:40,840 Speaker 1: Japan in seven Carletti wrote, they prepare various sorts of 338 00:22:40,880 --> 00:22:43,600 Speaker 1: dishes from fish, which they flavor with a certain sauce 339 00:22:43,640 --> 00:22:46,760 Speaker 1: of theirs, which they call mi sole with an l uh. 340 00:22:46,760 --> 00:22:49,200 Speaker 1: It is made with a sort of bean that abounds 341 00:22:49,200 --> 00:22:52,040 Speaker 1: in various localities, and when cooked and mashed and mixed 342 00:22:52,080 --> 00:22:54,720 Speaker 1: with a little of that race from which they make 343 00:22:54,840 --> 00:22:58,680 Speaker 1: that wine already mentioned, which was sake, and then left 344 00:22:58,680 --> 00:23:01,600 Speaker 1: the stand as packed into it up turns sour and 345 00:23:01,680 --> 00:23:05,440 Speaker 1: all but decays, taking on a very sharp caun't flavor. 346 00:23:05,960 --> 00:23:08,600 Speaker 1: Using a little out of time they give flavor to 347 00:23:08,880 --> 00:23:16,639 Speaker 1: their foods um German author Ingelbert Camper wrote about his 348 00:23:16,760 --> 00:23:20,520 Speaker 1: time living in Japan and his seventeen twelve or Delights 349 00:23:20,560 --> 00:23:25,480 Speaker 1: of the Exotic Uh. In it, he mentions the importance 350 00:23:25,480 --> 00:23:28,720 Speaker 1: of me so and also show you and cog. Later, 351 00:23:28,760 --> 00:23:32,080 Speaker 1: in seventeen seven, he published the History of Japan, in 352 00:23:32,080 --> 00:23:35,240 Speaker 1: which he describes observing people use me so quote as 353 00:23:35,320 --> 00:23:38,840 Speaker 1: we do butter uh. And this is the first known 354 00:23:39,000 --> 00:23:43,639 Speaker 1: English language mentioned. And I had trouble confirming this, but 355 00:23:43,680 --> 00:23:47,919 Speaker 1: a few a few places credited the Encyclopedia Britannica with 356 00:23:48,040 --> 00:23:51,560 Speaker 1: being the first English language publication to print me so 357 00:23:52,000 --> 00:23:55,280 Speaker 1: as quote that is used as butter. I feel like 358 00:23:55,320 --> 00:23:58,000 Speaker 1: I should have been able to find that on Encyclopedia Britannica, 359 00:23:58,040 --> 00:24:03,399 Speaker 1: and I couldn't. Yeah. For the US this might have 360 00:24:03,440 --> 00:24:07,000 Speaker 1: happened this first recording of it uh in seven in 361 00:24:07,040 --> 00:24:13,119 Speaker 1: a letter to the Farmer's Cabinet and herd Book. According 362 00:24:13,359 --> 00:24:16,879 Speaker 1: to one source, I found from a miso manufacturing plant, 363 00:24:16,960 --> 00:24:21,520 Speaker 1: so grain of sauce UM. By the eighteenth century, soy 364 00:24:21,640 --> 00:24:25,399 Speaker 1: sauce had really supplanted miso as a flavoring outside of 365 00:24:25,520 --> 00:24:28,080 Speaker 1: rural areas in Japan. So in the cities you would 366 00:24:28,119 --> 00:24:31,640 Speaker 1: do soy sauce over miso um and this would continue, 367 00:24:31,640 --> 00:24:37,760 Speaker 1: according to this article until misso in Japan went into soup. Meanwhile, 368 00:24:37,880 --> 00:24:41,480 Speaker 1: homemade miso remained popular in rural areas of the country 369 00:24:41,560 --> 00:24:44,680 Speaker 1: until the nineteen fifties. Soy sauce is much more difficult 370 00:24:44,720 --> 00:24:48,040 Speaker 1: to make on your own um, and people took pride 371 00:24:48,040 --> 00:24:50,520 Speaker 1: in the differences of their homebrews, as they called it, 372 00:24:51,040 --> 00:24:54,000 Speaker 1: with their neighbors, their home brews of miso, comparing flavors 373 00:24:54,000 --> 00:24:56,360 Speaker 1: and histories and colors of their miso with each other, 374 00:24:56,440 --> 00:25:01,680 Speaker 1: which I do love. Japanese immigrants arriving in the US 375 00:25:01,720 --> 00:25:04,359 Speaker 1: at the dawn of the twentieth century brought their miso 376 00:25:04,440 --> 00:25:08,160 Speaker 1: making techniques with them. Nine seven marks the first commercial 377 00:25:08,240 --> 00:25:12,560 Speaker 1: misso made in the continental US and Sacramento, California, and 378 00:25:12,640 --> 00:25:16,520 Speaker 1: four more followed in that state soon after, all opened 379 00:25:16,560 --> 00:25:21,080 Speaker 1: by Japanese immigrants. In the beginning, sales were fairly limited 380 00:25:21,200 --> 00:25:25,400 Speaker 1: to Japanese immigrants or other immigrants familiar with miso um. 381 00:25:25,520 --> 00:25:28,560 Speaker 1: The first commercial misso company in Hawaii opened in nineteen 382 00:25:28,600 --> 00:25:32,720 Speaker 1: o eight, and it wasn't until the nineteen sixties that 383 00:25:33,240 --> 00:25:38,320 Speaker 1: the average American knew about miso thanks to health movements 384 00:25:38,359 --> 00:25:40,840 Speaker 1: of the six season seventies with a focus on quote, 385 00:25:41,160 --> 00:25:46,320 Speaker 1: natural foods and macrobiotics. One person of note in this 386 00:25:46,359 --> 00:25:50,639 Speaker 1: whole thing was Japanese immigrant Michio Kushi Um. He was 387 00:25:50,680 --> 00:25:54,080 Speaker 1: a big proponent of eating macrobiotics and mis so, specifically 388 00:25:54,119 --> 00:25:57,639 Speaker 1: for health reasons, and he opened Ari Juan Natural Foods 389 00:25:57,640 --> 00:26:00,159 Speaker 1: market in Boston where he sold a lot of me 390 00:26:00,240 --> 00:26:03,440 Speaker 1: so to people in this timeframe, and people who tried 391 00:26:03,480 --> 00:26:06,800 Speaker 1: it and took in because she's message about health, they 392 00:26:06,840 --> 00:26:10,760 Speaker 1: spread that information and the product across the country. I 393 00:26:10,760 --> 00:26:14,320 Speaker 1: didn't know what Arijuan was until like a couple of 394 00:26:14,359 --> 00:26:20,200 Speaker 1: weeks ago. I've never heard of it. Well, there you go, now, 395 00:26:20,359 --> 00:26:24,640 Speaker 1: I know kind of it sounds like a whole foods 396 00:26:24,920 --> 00:26:30,040 Speaker 1: correct nicer food. I'm I'm aware of it. I've never 397 00:26:30,080 --> 00:26:32,159 Speaker 1: I've never been in one um, but but it is 398 00:26:32,160 --> 00:26:34,720 Speaker 1: a name like within my subconscious somewhere that I'm like, 399 00:26:34,720 --> 00:26:37,159 Speaker 1: oh yeah, you can get a food there like that. 400 00:26:37,240 --> 00:26:41,240 Speaker 1: I don't know, is it? Yeah, that's that's that's what 401 00:26:41,280 --> 00:26:44,000 Speaker 1: I've got. That's for a lot of a lot of 402 00:26:44,560 --> 00:26:47,399 Speaker 1: subregions of the country. I'm like, I'm like, is that 403 00:26:47,480 --> 00:26:49,679 Speaker 1: a food word? And my brain makes note of it. 404 00:26:50,160 --> 00:26:52,800 Speaker 1: But what kind of food is up to further investigation 405 00:26:52,880 --> 00:26:56,880 Speaker 1: for later times of days when it becomes more necessary. Okay, 406 00:26:57,000 --> 00:27:02,080 Speaker 1: that's the system. Yeah yeah, but but listeners, let us know. Yeah, 407 00:27:02,920 --> 00:27:06,480 Speaker 1: if I'm right about that. Um. So all of this 408 00:27:06,560 --> 00:27:09,720 Speaker 1: was happening just as sushi was growing more accepted in 409 00:27:09,760 --> 00:27:12,680 Speaker 1: the US, more mainstream as well, um in the eighties, 410 00:27:12,760 --> 00:27:15,240 Speaker 1: and miso soup is often a part of those meals 411 00:27:15,240 --> 00:27:21,200 Speaker 1: at these American sushi restaurants and still is um And 412 00:27:21,640 --> 00:27:23,720 Speaker 1: all of this was happening as more research was being 413 00:27:23,760 --> 00:27:27,119 Speaker 1: done into the health benefits of miso, with research suggesting 414 00:27:27,400 --> 00:27:31,840 Speaker 1: um and keywords suggesting that miso could prevent cancer, lower correstaurral, 415 00:27:32,000 --> 00:27:36,719 Speaker 1: and shield against damage due to radioactive fallout, which was 416 00:27:37,200 --> 00:27:39,760 Speaker 1: a big selling point at the time because you know, 417 00:27:39,880 --> 00:27:45,000 Speaker 1: Cold War was still a thing. Yeah yeah, yeah, yeah uh. 418 00:27:45,040 --> 00:27:49,320 Speaker 1: And of course all of that boosted miso's popularity. On 419 00:27:49,400 --> 00:27:52,639 Speaker 1: the heels of this the first non Japanese Americans started 420 00:27:52,640 --> 00:27:56,080 Speaker 1: opening miso companies in the seventies, and more and more 421 00:27:56,119 --> 00:27:59,560 Speaker 1: studies came out in the nineteen nineties suggesting miso's health 422 00:27:59,640 --> 00:28:06,520 Speaker 1: benefits and that also boosted it's popularity. And that's about 423 00:28:06,560 --> 00:28:09,920 Speaker 1: where we are. Yeah, that that brings us more or 424 00:28:10,000 --> 00:28:17,600 Speaker 1: less to to to today miso wise, Yes, misa wise, 425 00:28:18,560 --> 00:28:22,439 Speaker 1: that's that's where we are. Yeah. The some of the 426 00:28:22,520 --> 00:28:26,960 Speaker 1: research into that that radioactive fallout protection was really, UM, 427 00:28:27,160 --> 00:28:32,080 Speaker 1: it's really historically interesting because UM one of the the 428 00:28:32,800 --> 00:28:36,959 Speaker 1: or I guess the premier researcher was this um Japanese 429 00:28:37,000 --> 00:28:42,400 Speaker 1: doctor from from Nagasaki who when when the bomb was dropped, 430 00:28:42,440 --> 00:28:46,120 Speaker 1: I think that he and a group of his patients 431 00:28:46,200 --> 00:28:49,360 Speaker 1: were I don't know, like a kilometer or two away 432 00:28:49,440 --> 00:28:53,680 Speaker 1: from the blast zone, and um, his his patients wound 433 00:28:53,760 --> 00:28:57,200 Speaker 1: up having like a really good resistance to UM to 434 00:28:58,040 --> 00:29:03,000 Speaker 1: a lot of the radio act if radiation related issues. 435 00:29:03,280 --> 00:29:05,840 Speaker 1: UM that we're that we're going around at the time 436 00:29:06,000 --> 00:29:08,240 Speaker 1: and uh and he was like, they eat what kinme 437 00:29:08,280 --> 00:29:11,400 Speaker 1: a miso every day And I'm like, I'm not positive 438 00:29:11,440 --> 00:29:14,720 Speaker 1: that that was it, but UM, there's there's probably a 439 00:29:14,720 --> 00:29:16,600 Speaker 1: lot of factors that go into it. To be fair, 440 00:29:16,640 --> 00:29:19,160 Speaker 1: I did not like read all of his work about it, 441 00:29:19,200 --> 00:29:23,760 Speaker 1: but the quick takeaway that I got was that he 442 00:29:23,840 --> 00:29:26,600 Speaker 1: was like, Misa, was good for you, and other people 443 00:29:26,640 --> 00:29:31,720 Speaker 1: were like, cool, let's try it. Yeah, yeah, I mean 444 00:29:31,720 --> 00:29:36,320 Speaker 1: it's a very as we've said, it's a lovely comforting thing. Uh. 445 00:29:36,680 --> 00:29:42,880 Speaker 1: More researchers needed as always. But yeah, well I guess 446 00:29:42,880 --> 00:29:46,760 Speaker 1: that's what we have to say about for now. So now, um, 447 00:29:46,800 --> 00:29:50,440 Speaker 1: we do have some listener mail for you. We do, 448 00:29:50,640 --> 00:29:52,440 Speaker 1: but first we have one more quick break for a 449 00:29:52,440 --> 00:30:05,280 Speaker 1: word from our sponsor and we're back. Thank you, yes, 450 00:30:05,360 --> 00:30:14,160 Speaker 1: thank you, and we're back with listener man mhm nice 451 00:30:14,240 --> 00:30:20,800 Speaker 1: war mugg Lisa wrote, I'm a bit behind on the podcast, 452 00:30:20,880 --> 00:30:23,120 Speaker 1: but I just got done listening to your Reese's one. 453 00:30:23,520 --> 00:30:26,360 Speaker 1: Growing up, I lived in Lancaster, Pennsylvania, which is about 454 00:30:26,360 --> 00:30:29,280 Speaker 1: a thirty minute drive away from Hershey. In the podcast, 455 00:30:29,320 --> 00:30:32,080 Speaker 1: you talked about going to hers There's many things they're 456 00:30:32,120 --> 00:30:34,440 Speaker 1: including a museum that talks about the history of hers 457 00:30:34,440 --> 00:30:35,960 Speaker 1: She's that I went to you once when I was younger, 458 00:30:36,000 --> 00:30:38,240 Speaker 1: but I don't remember much about it. But they also 459 00:30:38,280 --> 00:30:40,600 Speaker 1: have an amusement park which includes a ride that is 460 00:30:40,640 --> 00:30:45,480 Speaker 1: a roller coaster laser tech huh. And then also while 461 00:30:45,480 --> 00:30:48,200 Speaker 1: you're there, you can check out her She's Chocolate World. 462 00:30:48,720 --> 00:30:51,000 Speaker 1: You can buy pretty much any of her She's candy. 463 00:30:51,280 --> 00:30:53,560 Speaker 1: And they also have a food court with delicious cookies 464 00:30:53,600 --> 00:30:57,720 Speaker 1: and my personal favorite the milkshakes. Each and every time 465 00:30:57,760 --> 00:30:59,600 Speaker 1: I would go there growing up, I always had to 466 00:30:59,600 --> 00:31:03,280 Speaker 1: get a peanut butter cup milkshake. Also, I feel like 467 00:31:03,280 --> 00:31:05,840 Speaker 1: you guys probably already have heard about this by now, 468 00:31:06,200 --> 00:31:08,440 Speaker 1: but the History Channel puts out a DVD series on 469 00:31:08,480 --> 00:31:12,760 Speaker 1: the food that built America. It goes into detail about Hershey's, Mars, KFC, 470 00:31:12,840 --> 00:31:15,680 Speaker 1: and a lot of other staple American classics. It is 471 00:31:15,720 --> 00:31:21,720 Speaker 1: a binge worthy series and highly recommended. Well that sounds fun, kid, 472 00:31:22,280 --> 00:31:25,400 Speaker 1: Oh you know, but my only thing is, and this 473 00:31:25,480 --> 00:31:27,680 Speaker 1: usually happened to me at six Flags too. I would 474 00:31:27,680 --> 00:31:31,040 Speaker 1: I get so excited, gets so excited, like you've you've 475 00:31:31,080 --> 00:31:32,640 Speaker 1: seen it even as an adult when I go to 476 00:31:32,720 --> 00:31:36,800 Speaker 1: these like so excited, and I would get these headaches 477 00:31:37,000 --> 00:31:39,400 Speaker 1: from the excitement. And then you add in like a 478 00:31:39,480 --> 00:31:43,520 Speaker 1: Reese's peanut butter cup. I would have loved, by the way, 479 00:31:43,800 --> 00:31:46,520 Speaker 1: and I just know at the end of that day, 480 00:31:47,040 --> 00:31:51,800 Speaker 1: a massive yeah, oh gosh, that's yeah, I learned. I 481 00:31:51,880 --> 00:31:55,280 Speaker 1: learned my lesson pretty good. Um the first time that 482 00:31:55,320 --> 00:31:58,840 Speaker 1: we went to Universal Studios together, because I was like, 483 00:31:58,920 --> 00:32:02,240 Speaker 1: oh yeah, butter beer and Boddington's and then let's get 484 00:32:02,320 --> 00:32:07,000 Speaker 1: right on the hulk. That sounds great, and dear listeners, 485 00:32:07,040 --> 00:32:11,280 Speaker 1: it was not great, and I haven't been on that 486 00:32:11,400 --> 00:32:18,560 Speaker 1: ride again since. Yeah, you gotta make your theme part days, 487 00:32:18,600 --> 00:32:22,480 Speaker 1: you know, you gotta. You gotta make some choices you do, 488 00:32:22,760 --> 00:32:25,720 Speaker 1: and probably a lot of them won't be the best choices. 489 00:32:26,000 --> 00:32:31,400 Speaker 1: But this sounds super fun. This sounds so fun to me. Yes, yes, 490 00:32:32,120 --> 00:32:42,200 Speaker 1: um uh gosh. Valerie wrote, I'm Jewish, so I don't 491 00:32:42,320 --> 00:32:45,440 Speaker 1: tend to do Christmas carols and allergic to dairy, so 492 00:32:45,600 --> 00:32:48,560 Speaker 1: no cheese for me. But when a friend posted this 493 00:32:48,640 --> 00:32:53,440 Speaker 1: on Facebook, it reminded me of Annie's cheese giving. And 494 00:32:53,480 --> 00:32:58,520 Speaker 1: this is a tweet from one Reverend Richard Cole's blue 495 00:32:58,600 --> 00:33:04,400 Speaker 1: check mark and everything. Um and uh, I love I 496 00:33:04,480 --> 00:33:08,040 Speaker 1: love that any knows an he knows that I frequently 497 00:33:08,360 --> 00:33:14,480 Speaker 1: cold read these listener mails. Um and and furthermore, uh 498 00:33:14,880 --> 00:33:17,560 Speaker 1: than when she gets me on just the right day, 499 00:33:17,840 --> 00:33:27,320 Speaker 1: I will totally sing any lyric given to me. You 500 00:33:27,400 --> 00:33:33,360 Speaker 1: know me so well. I'm trying to be all sneaky 501 00:33:33,400 --> 00:33:45,200 Speaker 1: but to see you right through me. Uh uh part 502 00:33:45,280 --> 00:33:46,960 Speaker 1: part part of part of me. Though. I'm trying to 503 00:33:47,000 --> 00:33:53,280 Speaker 1: figure out all of the the scansion in in this verse, 504 00:33:53,400 --> 00:33:55,400 Speaker 1: and I'm like, have I been have I been saying 505 00:33:55,440 --> 00:34:02,520 Speaker 1: a lot of these words wrong? I'm not sure? Oh? Interesting, Um, 506 00:34:02,800 --> 00:34:06,240 Speaker 1: more things you must confront after this, you know they're 507 00:34:06,280 --> 00:34:15,800 Speaker 1: so truth is out there, it's true. Um, Okay, okay, 508 00:34:15,800 --> 00:34:19,200 Speaker 1: this is in verse. Um, I'm gonna, I'm gonna, I'm 509 00:34:19,239 --> 00:34:25,080 Speaker 1: gonna try. Okay, Okay, all right, we're not going to 510 00:34:25,160 --> 00:34:30,600 Speaker 1: sing it. I'm sorry, I'm not and or you're welcome depending. Okay, 511 00:34:30,640 --> 00:34:33,640 Speaker 1: So deck the board with Christmas cheeses. Falla la la 512 00:34:33,719 --> 00:34:37,560 Speaker 1: la la la la la dairy lee for baby Jesus, 513 00:34:37,719 --> 00:34:40,960 Speaker 1: follow la la la la la la la cheva for Joseph, 514 00:34:41,120 --> 00:34:44,680 Speaker 1: breathe for Mary, fallow la la la la la la la. 515 00:34:44,960 --> 00:34:48,280 Speaker 1: But the Magi don't do dairy fallow la la la 516 00:34:48,400 --> 00:34:53,920 Speaker 1: la la la la hashtag cheese carols. This should be 517 00:34:53,960 --> 00:34:58,840 Speaker 1: a whole thing. But why is that not in my 518 00:34:58,960 --> 00:35:04,880 Speaker 1: hymnal Right? I mean I mean no, no, no offense 519 00:35:05,280 --> 00:35:08,239 Speaker 1: or or slight or any of that to anyone who 520 00:35:08,400 --> 00:35:13,600 Speaker 1: is practicing a religious holiday right now, um or observing, 521 00:35:13,760 --> 00:35:16,880 Speaker 1: or whatever the correct phrasing there is. But but I 522 00:35:17,080 --> 00:35:20,120 Speaker 1: I think that there are a good number of people 523 00:35:21,120 --> 00:35:27,000 Speaker 1: who are quite serious about cheese and would be equally 524 00:35:27,600 --> 00:35:31,520 Speaker 1: maybe not equally, they would be similarly joyed to get 525 00:35:31,560 --> 00:35:37,279 Speaker 1: to Carol about cheese. I think that this is the evolution, 526 00:35:37,360 --> 00:35:39,480 Speaker 1: this is the next step of cheese giving, that there 527 00:35:39,480 --> 00:35:43,640 Speaker 1: needs to be the Book of Cheese giving things we read. 528 00:35:45,520 --> 00:35:48,960 Speaker 1: I think I'm the person to helm this. I Annie Reese. 529 00:35:49,160 --> 00:35:55,160 Speaker 1: I I have faith in hero to to make cheese. 530 00:35:55,200 --> 00:36:02,640 Speaker 1: Carol's a thing. I I think you can do it. 531 00:36:02,680 --> 00:36:07,040 Speaker 1: I think your pun game is strong enough. Yes, are 532 00:36:07,080 --> 00:36:09,799 Speaker 1: strong with this one. I think I think your dedication 533 00:36:10,080 --> 00:36:15,600 Speaker 1: to a to a rhyme scheme, um, oh, yes, that's true, 534 00:36:15,960 --> 00:36:18,480 Speaker 1: is intense. And in a in a in a good way, 535 00:36:18,520 --> 00:36:20,000 Speaker 1: in a good way, like in a like, in a 536 00:36:21,360 --> 00:36:26,040 Speaker 1: in a in a blue cheese way. You know it 537 00:36:26,120 --> 00:36:31,320 Speaker 1: will be an ardous journey, but the reward will be excellent, 538 00:36:31,719 --> 00:36:37,239 Speaker 1: So I shall embark upon it. Yeah. Update, keep you 539 00:36:37,239 --> 00:36:41,479 Speaker 1: all updated. If anyone has any ideas for the Book 540 00:36:41,480 --> 00:36:45,360 Speaker 1: of Cheese I'll send it my way, and thanks to 541 00:36:45,480 --> 00:36:49,279 Speaker 1: those listeners for writing in. If you would like to 542 00:36:49,280 --> 00:36:51,600 Speaker 1: try to as you can, our email is hello at 543 00:36:51,600 --> 00:36:54,360 Speaker 1: savor pot dot com. We are also on social media. 544 00:36:54,480 --> 00:36:57,799 Speaker 1: You can find us on Twitter, Facebook, and Instagram, all 545 00:36:57,840 --> 00:37:00,440 Speaker 1: of which our handle is at savor odd and we 546 00:37:00,520 --> 00:37:03,200 Speaker 1: do hope to hear from you. Savor is production of 547 00:37:03,200 --> 00:37:05,759 Speaker 1: I Heart Radio. For more podcasts my heart Radio, you 548 00:37:05,760 --> 00:37:08,319 Speaker 1: can visit the i heart Radio app, Apple Podcasts, or 549 00:37:08,360 --> 00:37:11,160 Speaker 1: wherever you listen to your favorite shows. Thanks as always 550 00:37:11,160 --> 00:37:14,080 Speaker 1: to our super producers Dylan Fagan and Andrew Howard. Thanks 551 00:37:14,080 --> 00:37:15,680 Speaker 1: to you for listening, and we hope that lots more 552 00:37:15,680 --> 00:37:24,680 Speaker 1: good things are coming your way.