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Speaker 1: Hello, and welcome to food Stuff. I'm Any and I'm

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Speaker 1: Lauren Vocalbaum, and today we're talking about maple syrup. Yes,

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Speaker 1: maple syrup. So many of you have suggested this, and

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Speaker 1: you've told us about amazing festivals. Oh yeah, there's so

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Speaker 1: many of them, and we we desperately want to go.

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Speaker 1: But thank you to thank you for writing in and

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Speaker 1: suggesting and also making us incredibly jealous. Yeah, we just

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Speaker 1: missed all of them. I think, yeah, they're they're all

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Speaker 1: in late March and early April. But so if you're

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Speaker 1: listening to this as it comes out, you have a

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Speaker 1: whole year to plan. You could plan Oh my gosh,

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Speaker 1: a whole maple syrup. Yes, a tour to syrup. Oh man,

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Speaker 1: let us in on that please. Um. I have an

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Speaker 1: unattributed quote quote of the episode. They say blood is

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Speaker 1: thicker than water, but maple syrup is thicker than blood.

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Speaker 1: Therefore my loyalties. While I was pancakes, I can appreciate that. Yeah,

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Speaker 1: I might be more of a waffles person than a

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Speaker 1: pancakes person, but I appreciate the sentiment. I I prefer

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Speaker 1: waffles as well, but I do like a good pancake.

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Speaker 1: I can't wait to do an episode on pancakes because me,

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Speaker 1: for me and most of my friends, pancakes when they

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Speaker 1: were kids made it. They made us all nauseous, really yeah,

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Speaker 1: like some kind of weird thing and I'm too many?

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Speaker 1: Was it like? No, it was like two bites in

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Speaker 1: nauseated so well duly noted. Yeah, not anymore, love me

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Speaker 1: a good pancake, but it was. It was weird. It

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Speaker 1: was almost all of my close group of friends in

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Speaker 1: high school. We did not eat pancakes because it might

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Speaker 1: feel straight. How are you pancaking? How did you pancakes

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Speaker 1: so wrong? Well, it could be because of the syrup

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Speaker 1: I was using, because I I hadn't tried real maple

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Speaker 1: syrup until I think last year wow, when a coworker

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Speaker 1: of ours bought some back from Vermont Um and I

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Speaker 1: just had pretty much like Aunt Jemima, my whole life

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Speaker 1: this is this is crazy to me because I grew up,

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Speaker 1: I was born in Ohio, I lived my early years

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Speaker 1: in Ohio, and I mean like I I have watched

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Speaker 1: people tap maple trees and collect sap from them to

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Speaker 1: make syrup. Like one of my cousin's weddings, the faders

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Speaker 1: were bottles of maple syrup that they had bottled, that

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Speaker 1: they had made and bottled themselves. Oh that's so cool. Like,

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Speaker 1: maple candy is the thing that I grew up eating

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Speaker 1: and still have huge nostalgia for. So I'm just like, like,

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Speaker 1: mind completely blown. Yeah. Um, I'm very sad about it

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Speaker 1: in in like a I can't believe I was wasted

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Speaker 1: all of this time. I'm gonna get us some maple candy.

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Speaker 1: We're gonna We're gonna make this work. Yes, I'm sorry. Also,

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Speaker 1: this is a throwback mention to our juicing and or

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Speaker 1: detox episode, right because it's one of the main ingredients

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Speaker 1: of the Master clins, I believe. Yeah. Yeah, it's like maple,

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Speaker 1: lemon and cay and pepper or something. Yeah. While I

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Speaker 1: was doing research for this episode, I ran across a

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Speaker 1: a cocktail recipe for the for the retox cocktail, which

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Speaker 1: was those things plus bourbon. Basically I could go for that.

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Speaker 1: Sounds good to me, But okay, maple syrup, what is it?

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Speaker 1: Great question? Great question. Maple syrup is the concentrated sugary

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Speaker 1: sap of maple trees, usually specifically sugar maples or acer suckcarum,

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Speaker 1: although other species of maples can be used to and

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Speaker 1: in fact are. You can harvest the sap from trees

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Speaker 1: by literally tapping them, I mean like putting in a

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Speaker 1: spout like tap, not by like poking them lightly with

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Speaker 1: a fingertip over and over. I'm glad you clarified. That

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Speaker 1: wouldn't that wouldn't work as well. Uh. Then you you

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Speaker 1: cook the resulting sap down into syrup, and the resulting

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Speaker 1: flavor is quite sweet, with notes that can be woody,

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Speaker 1: floral like vanillas or caramel e and or herbal. A

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Speaker 1: whole bunch of stuff going on there. The trees are

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Speaker 1: native to the northeastern north central parts of North America,

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Speaker 1: like like United States and Canada kind of area, and

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Speaker 1: they can live for hundreds of years and reach heights

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Speaker 1: of over one d feet or thirty meters. Wow. Their

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Speaker 1: leaves turn this really brilliant yellow than orange than red

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Speaker 1: in the fall before falling off the winter. And they're

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Speaker 1: they're lovely. They sound lovely. Yeah, And their sap is

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Speaker 1: collected in the late winter and then processed into syrup

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Speaker 1: a sap as soon as possible. I need syrup in

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Speaker 1: our faces totally, yes, Well, otherwise it goes bad because

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Speaker 1: it's got high water contexts. Yeah, yeah, I gotta keep

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Speaker 1: it cold, I gotta use it soon. Okay, not the

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Speaker 1: maple syrup. I mean maple syrup. Also, once you open

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Speaker 1: a bottle, keep it in the fridge. Really, it's not

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Speaker 1: shelf stable. Oh my gosh, I'm learning so much, learning

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Speaker 1: so much. Canada has a grading system, yeah, for maple syrup,

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Speaker 1: based on the color extra light A light A medium B,

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Speaker 1: number two amber cy and number three dark D. The

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Speaker 1: US has a simple light, which is denoted by a

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Speaker 1: versus dark B distinction, but Vermont has a whole grading

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Speaker 1: thing of their own. The descriptors are gay, there's golden

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Speaker 1: color with delicate taste, amber color with rich taste, dark

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Speaker 1: with robust taste, and very dark with strong taste, strong taste.

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Speaker 1: Thanks to mental flaws for that breakdown, um, and you

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Speaker 1: actually might guess by the flag and our basic conversation

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Speaker 1: so far, it's kind of a big deal in Canada,

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Speaker 1: maple is sort of a whole thing. Yeah. I believe

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Speaker 1: probably half of the listeners who suggested maple syrup from

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Speaker 1: Canada and the other half are from uh And like wine, salt, mushrooms, oysters,

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Speaker 1: so many things, we've talked about the flavor of maple

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Speaker 1: syrup is impacted by the soil, the tree, the weather,

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Speaker 1: meaning you should sample different syrups like wines if the

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Speaker 1: opportunity presents itself, and I certainly hope it presents itself

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Speaker 1: to us. Yes, we need to work on this, we

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Speaker 1: absolutely do. We're looking at the health um. So the

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Speaker 1: sap by itself is relatively low in sugar. A good

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Speaker 1: maple syrup is about sixty six sugar or higher. That's

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Speaker 1: mostly sucross. If you were wondering with a little bit

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Speaker 1: of glucoast and fruit toast mixed in there, it's about

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Speaker 1: fifty calories per table spoon, with a decent amount of

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Speaker 1: calcium and potassium, no cholesterol of fat um. A fake

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Speaker 1: maple syrup is made of high frictose corn syrup, cellulo

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Speaker 1: scum coloring um. If you look at the labels, they

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Speaker 1: almost certainly don't have maple and the product name and

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Speaker 1: instead pancake syrup or breakfast syrup, which is one of

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Speaker 1: those things that when I read that, it's a light

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Speaker 1: in oh yeah, oh yeah, So I really wasn't having

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Speaker 1: maple syrup. It was right in front of me all

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Speaker 1: um and if you haven't surmised already, Vermont takes their

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Speaker 1: syrup seriously, and in two thousand and eleven, McDonald's found

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Speaker 1: itself in a legal battle after selling a product called

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Speaker 1: fruit and maple oatmeal, except it wasn't with maple, it

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Speaker 1: was with the fake stuff. Gasp. In Vermont, it is

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Speaker 1: illegal to use the word maple if the sweetener is

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Speaker 1: not involved, if the sweetener involved is not pure maple.

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Speaker 1: So McDonald's found itself in a bit of a pickle

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Speaker 1: tasted like maple syrup, fatally maple pickle. I would eat that.

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Speaker 1: I would try that. Yeah, we we try. We'll try

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Speaker 1: just about anything. Yeah, you didn't see our our social

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Speaker 1: Most recently, we tried the peanut butter and pickles, so

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Speaker 1: maple and pickle. We already got pickles leftovers, and the

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Speaker 1: maple and the peanut butter and pickle was pretty okay. Yeah, yeah,

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Speaker 1: all right, we'll table that for later. Yes, Yes, let's

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Speaker 1: talk about how we get maple syrup. Yeah, yeah, to

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Speaker 1: get one gallon of syrup, you're going to need about

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Speaker 1: forty gallons of sap because the sap is water and

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Speaker 1: for season, the average tree will yield somewhere between five

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Speaker 1: and fifteen gallons of sap, so you're gonna need a

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Speaker 1: lot of trees. Um generally, this is all generally, there

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Speaker 1: are outliners that produce way more or wait less, right,

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Speaker 1: And the reason that these sugar maples or rock maples

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Speaker 1: are used so frequently is that they produce more sugar

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Speaker 1: than a lot of other maple trees. You can also

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Speaker 1: do this with birch trees. I guess you could do

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Speaker 1: it with other kinds of trees too, but I'm not

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Speaker 1: sure your results may vary. More about that possibly in

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Speaker 1: another episode. Okay, so trees, Yeah, they make sap. They do.

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Speaker 1: They do uh, some more than others, and all with

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Speaker 1: different properties. But SAP is the sugary energy source the

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Speaker 1: trees create from photosynthesis, and then they use that SAP

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Speaker 1: to power their cells and their growth. SAP is uh

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Speaker 1: that that sugar stuff rather is mixed with water drawn

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Speaker 1: up from the trees roots, and the SAP also contains

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Speaker 1: a number of minerals and other compounds. Due to all

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Speaker 1: of this process, some trees have a specific growing season.

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Speaker 1: In maples, that's the warm spring in summer when light

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Speaker 1: is plentiful in the fall and winter the trees stop

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Speaker 1: growing and kind of battened down the proverbial hatches for

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Speaker 1: the for the cold weather and shorter days, so they

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Speaker 1: store any excess sugars for use the next growing season.

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Speaker 1: One of the storage units for all this sugary sap

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Speaker 1: is raise in the trunk. Raise Raise not like the

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Speaker 1: Star Wars character just hanging out. No, there's not a

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Speaker 1: bunch of tiny Star Wars ladies with lightsabers. Okay, just

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Speaker 1: checking in trees that I'm personally aware of. Oh man,

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Speaker 1: that's true. All right. Have you have you ever seen

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Speaker 1: a cross section of a of a tree trunk? Yeah?

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Speaker 1: All right, So so it's got rings. It's got rings,

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Speaker 1: concentric rings that represent growth seasons, like like Dante's Inferno

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Speaker 1: um and running perpendicular to those rings from the center

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Speaker 1: of the tree out to the bark. You'll also see

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Speaker 1: raise in a living tree. These are chains of cells

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Speaker 1: that store sugars for growth and repairs. And normally the

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Speaker 1: trees cell structure and you know, stiff outer bark will

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Speaker 1: keep the sap just cozily insulated until spring. But it's

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Speaker 1: pretty easy to disrupt that insulation and get the sap

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Speaker 1: to flow right out to you. During certain temperature conditions

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Speaker 1: because of physics. Physics, okay, for first, disrupting the the insulation,

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Speaker 1: that part's easy. You you drill a hole into the

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Speaker 1: tree's trunk and gently hammer in a spout or tap

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Speaker 1: or spile, and a wee bit of sap is going

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Speaker 1: to start flowing out from the from the cells immediately

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Speaker 1: surrounding the tap. But the way that you get it

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Speaker 1: to really flow is so cool literally, uh yeah, um Okay.

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Speaker 1: The reason that maple sap is harvested in the late winter,

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Speaker 1: like I said, is that that's when the ambient temperature

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Speaker 1: starts going significantly above freezing during the day up until

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Speaker 1: like the forties or fifties, but then dipping back down

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Speaker 1: below freezing at night. In Celsius, that's going up to

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Speaker 1: about five or ten degrees during the day, and this

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Speaker 1: means that at night the sap cools and will even

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Speaker 1: freeze inside the trunk. As you may remember from our

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Speaker 1: episode on soft drinks, colder temperatures mean that asses can

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Speaker 1: more easily dissolve into liquids. So overnight gases get dissolved

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Speaker 1: and compressed and frozen into the sap, and the next day,

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Speaker 1: when warmer temperatures melt the ice, and those gases are released.

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Speaker 1: They expand, pushing the sap right out of the tree.

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Speaker 1: All you've got to do is like hang a bucket

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Speaker 1: and you've got sap. Pretty cool. Yeah, don't worry about

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Speaker 1: the trees, by the way, they're they're fine. You can

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Speaker 1: certainly over tap a tree if you were trying, but

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Speaker 1: it would take a lot more than a single hole,

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Speaker 1: or even two or three. A properly made tap hole

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Speaker 1: will prepare itself within a couple of years to allowing

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Speaker 1: for a a long and uh productive life, an illustrious career. Yes,

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Speaker 1: and you can keep this this uh this sapping process

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Speaker 1: up as long as the night's freeze in the day's

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Speaker 1: warm up, until the tree begins buttting new leaves, at

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Speaker 1: which point at which point the tree starts producing other

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Speaker 1: compounds that will make the sap taste off. I've heard

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Speaker 1: it referred to as like old shoe flavor. Oh no,

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Speaker 1: not what you want delicious maple syrup. No, not generally

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Speaker 1: old shoe flavor. I've never seen that on a label. Now,

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Speaker 1: an old shoe flavor, I guess. I see things described

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Speaker 1: as a leather sometimes. Sure, I don't think that's what

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Speaker 1: they're talking about. I mean, old shoe is very very

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Speaker 1: specific and devocative. Yeah no, no, thanks, no, okay, So

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Speaker 1: you've got you've got your sap um and it's most simple.

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Speaker 1: You get maple syrup from SAP by tapping a sugar maple,

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Speaker 1: collecting SAP, and taking water out of the sap via

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Speaker 1: boiling and or other science until it's gone from like

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Speaker 1: two sugar to about sixty six sugar. As we were saying.

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Speaker 1: These days, though, farms might have a couple of thousand

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Speaker 1: trees or a couple of hundred thousand trees, and they

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Speaker 1: might pipe the SAP through hundreds of miles of tubing

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Speaker 1: to a sugar house where the SAP is processed. And

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Speaker 1: at that point it gets a little bit more complicated

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Speaker 1: because in these large productions and even in some home productions,

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Speaker 1: the SAP is run through a reverse osmosis unit before

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Speaker 1: it's cooked down. And all right, reverse osmosis is a

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Speaker 1: type of filtration system that's more than just like big

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Speaker 1: molecules get stuck on one side and smaller molecules go

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Speaker 1: through to the other side. That's your basic filtration. This

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Speaker 1: is a little bit more um. Basically, you apply pressure

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Speaker 1: to a solution of water plus stuff that's on one

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Speaker 1: side of a semipermeable membrane, and on the other side

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Speaker 1: you've got purer water. Normally, the way osmosis works is

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Speaker 1: the purer water would want to come through to dilute

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Speaker 1: the solution. But because you're applying pressure to it, and

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Speaker 1: and a and a couple other conditions caused by the pressure,

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Speaker 1: you're reversing the normal flow of osmosis, forcing the purer

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Speaker 1: water to all collect on one side, and then the

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Speaker 1: increasingly dense solution of water and stuff to collect on

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Speaker 1: the other. And this gets a whole bunch of water

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Speaker 1: out before you start cooking the SAP, which means you

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Speaker 1: can save a whole lot on energy. Yeah yeah, because yeah, yeah.

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Speaker 1: The cooking process, you essentially set it out in big

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Speaker 1: trays and heat the trays. That's it until it's until

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Speaker 1: it's syrup. Well there you go. Yeah, and then yeah,

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Speaker 1: either way you you you filter it and then it's

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Speaker 1: essentially that's what you got. That's what you got. I

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Speaker 1: every time you're saying SAP, I kept thinking of a

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Speaker 1: drastic park that DNA video MR and it get caught

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Speaker 1: in the SAP. I watched that last night, so it's

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Speaker 1: like different. Yes, no dinosaurs involved in this episode that

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Speaker 1: we that we know. Again, there's a lot of mysteries

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Speaker 1: to be solved, listeners, A lot of mysteries out here,

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Speaker 1: all right, So let's talk some maple syrup numbers. Um.

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Speaker 1: As you may have heard in the news lately, maple

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Speaker 1: syrup makes some big books, such big books that had

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Speaker 1: inspired theft and criminals absconded with six million pounds of

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Speaker 1: maple syrup from the warehouse of the Federation of Quebec

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Speaker 1: Maple Syrup Producers, worth about eighteen million dollars. That's so

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Speaker 1: much syrup. I know, eighteen million dollars of syrup. It's

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Speaker 1: six million pounds. That's wild. I do not have the technology,

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Speaker 1: no are the brain power. Now, twenty three people have

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Speaker 1: been arrested so far. Yeah, but authorities are still missing

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Speaker 1: one third of what has taken, so they have recovered

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Speaker 1: two thirds um. And this is one of the largest

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Speaker 1: agricultural thefts of all time. There's been some really big ones,

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Speaker 1: so that's impressive. Uh. And and the Quebec Maple Syrup

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Speaker 1: Producers Organization, by the way, has been keeping reserves of

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Speaker 1: syrup to accommodate for fluctuations and production back since the

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Speaker 1: year two thousand. Yeah, I ever want to be out

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Speaker 1: of that maple syrup. The price can fluctuate wildly depending

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Speaker 1: on the season. Time reported in two thousand nine that

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Speaker 1: maple syrup would run you about eighty dollars a gallon

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Speaker 1: in some places. Yeah. Um, about eight percent of our

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Speaker 1: supply comes from Canada and two thirds of that comes

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Speaker 1: from Quebec. Korea, however, prefers the sap. They gather from

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Speaker 1: the Korean maple tree, and they consume a lot of it,

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Speaker 1: sometimes as much as five gallons in one go. Of

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Speaker 1: the sap, not the syrup, Yes, important, important, Just guzzle

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Speaker 1: gallon after can sup. Yeah. The tree's name translates to

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Speaker 1: tree good for the bones. Birch Sap is a popular

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Speaker 1: drink in Russia and other parts of Northern Europe, and

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Speaker 1: here in the United States. There has been from time

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Speaker 1: to time a market for maple sap called maple water.

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Speaker 1: Very fancy. Yeah, I don't know, it sounds it sounds lovely,

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Speaker 1: it does. Okay, So that's the overview of maple syrup.

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Speaker 1: What is it? Answered? But what about the history? What

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Speaker 1: about it? We'll get into it right after a quick

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Speaker 1: break for a word from our sponsor, and we're back,

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Speaker 1: Thank you, sponsor. The indigenous peoples of North America were

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Speaker 1: most likely the first to figure out the secret to

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Speaker 1: tapping maple trees, and we can find a few legends

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Speaker 1: about the discovery and the historical record. Um. There's a

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Speaker 1: legend that a chief through a tomahawk at a tree

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Speaker 1: and the syrup overfloweth from the cut, and I believe

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Speaker 1: his wife she collected it, and then she accidentally, maybe

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Speaker 1: not accidentally, she um was out of water and she

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Speaker 1: used the sap to cook venison in or something, and

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Speaker 1: they were like, whoa, this is the best taste, so good. Um.

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Speaker 1: There's another legend that some well it's not really a legend.

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Speaker 1: Maybe some just oozed out from a broken branch on

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Speaker 1: a maple tree. Um. Perhaps it froze and became a sapsicle.

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Speaker 1: I did not make that word up. Oh yeah, no,

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Speaker 1: that's real word, sapsicle. I love it. Um. Or perhaps um,

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Speaker 1: some folks got the idea by watching animal life always

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Speaker 1: a possibility. Um. Accounts from arriving settlers described Native Americans

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Speaker 1: slashing into trees with their tomahawks than collecting the sap

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Speaker 1: with a reed or a concave piece of bark in

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Speaker 1: vessels of sewn together birch bark that were made waterproof

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Speaker 1: by adding boiled pine cones to the seams um and

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00:20:12,480 --> 00:20:16,960
Speaker 1: these vessels were later replaced with iron kettles. According to

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Speaker 1: the American Maple Museum, Jacques Cartier observed North American maple

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Speaker 1: trees and fifteen forty, and French monk Andre D. Tivet

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Speaker 1: wrote about the North American maple sugar ng in fifty seven.

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Speaker 1: Obviously hopefully you never know, You never know. UM collection

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Speaker 1: and distillation of maple sap by the Micmac tribe was

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Speaker 1: detailed by Mark lis carbo and sixteen or six, and

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Speaker 1: written records show that by seventeen sixty and probably earlier

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Speaker 1: UM with that distillation, the syrup was sometimes boiled down

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Speaker 1: to sugar and added to water or porridge made of

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Speaker 1: ground up corn on meat and fish in the place

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Speaker 1: of salt. I've on to document listing the ways Native

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Speaker 1: Americans utilized maple sap syrup sugar, and it was quite long,

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Speaker 1: ranging from beer to bread to venison, all kinds of things.

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Speaker 1: When the Europeans arrived, the Native Americans taught them how

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Speaker 1: to extract it, and it was their go to when

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Speaker 1: other sweeteners like molasses are fine, sugar we're hard to

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Speaker 1: come by the authors of Eating in America History describe

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Speaker 1: a maple syrup as one of the quote most important

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Speaker 1: contributions of Northeastern Native Americans to American cooking, one that

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Speaker 1: impressed Europeans enormously, as opposed to other stuff that they

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Speaker 1: were like, that's lame. Yeah, what are you doing there, pumpkin?

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Speaker 1: Actually they were impressed by the pumpkin. I don't know.

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Speaker 1: The beginning of the sixteenth century, dairy farmers sometimes referred

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Speaker 1: to maple trees as sugar bushes, and with drill holes

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Speaker 1: into these trees with a bucket hung underneath during the

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Speaker 1: brief window they could get to the sap as a

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Speaker 1: way to make a little extra money, or if they

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Speaker 1: just wanted to sweetener for them elves. Every couple of days,

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00:22:01,880 --> 00:22:04,080
Speaker 1: the farmers would pour the contents of the buckets into

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Speaker 1: a bigger vessel and haul them off to a sugar house.

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Speaker 1: There they'd boil the sap over a fire to get

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Speaker 1: the syrup. A sixteen seventy one account from a French

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Speaker 1: Jesuit priest mentions a liquor that runs from the trees

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Speaker 1: called maple water. Once the Europeans followed the Native American example,

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Speaker 1: many folks began using it as their main sweetener. Over

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Speaker 1: two centuries ago, early Americans were consuming maple syrup at

349
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Speaker 1: a rate of four times higher than our current one,

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Speaker 1: and the reason for this was largely priced at the time,

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Speaker 1: and up until at least eighteen sixty, cane sugar from

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Speaker 1: the Spanish West Indies would run you way, way, way,

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Speaker 1: way more. And according to records from the eighteen seventies,

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Speaker 1: the Winnebago and Chippewood tribes were rumored to sell fifteen

355
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Speaker 1: thousand pounds of maple sugar a year to the Northwest

356
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Speaker 1: Fur Company. Yeah. Other written descriptions described the map The

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00:22:59,080 --> 00:23:01,960
Speaker 1: maple harvesting season as a sort of carnival for the

358
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Speaker 1: Native Americans, when children had boiled a sack to sugar,

359
00:23:04,600 --> 00:23:07,200
Speaker 1: then pour it into the snow to make candy. Still

360
00:23:07,240 --> 00:23:10,480
Speaker 1: a thing? Is it really? Yeah? That's so exciting. Did

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Speaker 1: you ever do that? No? Oh, man, but I've but

362
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Speaker 1: I've watched it. Then, Oh, that's cool. Later, a German

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00:23:17,240 --> 00:23:19,679
Speaker 1: explorer wrote that you could find maple candies in all

364
00:23:19,760 --> 00:23:23,040
Speaker 1: kinds of shapes like flowers and animals. The authors of

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00:23:23,080 --> 00:23:27,600
Speaker 1: the aforementioned Eating in America contended that the prominence, popularity,

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Speaker 1: and sweetness of maple syrup led to a prevalence of

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Speaker 1: sweetness in the New American cuisine, particularly in the North

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Speaker 1: and New England. And they gave honey baked ham as

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00:23:36,880 --> 00:23:41,760
Speaker 1: kind of an example, or sweetened pork meats. It's a

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00:23:41,800 --> 00:23:44,399
Speaker 1: weird way to say that, but yeah, you know, like

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00:23:44,440 --> 00:23:48,639
Speaker 1: the sugared ham or sugared bacon or kind of that thing. Yeah. Um.

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Speaker 1: The Quakers, who were abolitionist, made and promoted maple sugar

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Speaker 1: as a replacement for sugarcane obtained through slave labor in

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Speaker 1: the West Indies. In sight, they were led by Dr

375
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Speaker 1: Benjamin Rush, and he caught the ear someone who comes

376
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Speaker 1: up a lot in our episodes. No, not Columbus, Napoleon. No,

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00:24:11,200 --> 00:24:13,919
Speaker 1: he hasn't come up in a while, right, Napoleon, you've

378
00:24:13,960 --> 00:24:19,679
Speaker 1: been slacking. Yeah, come on, it's Jefferson, Thomas Jefferson. Jefferson

379
00:24:19,760 --> 00:24:23,640
Speaker 1: became a member of Russia's Society for promoting the manufacturer

380
00:24:23,640 --> 00:24:26,760
Speaker 1: of sugar from the sugar maple tree just rolls off

381
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Speaker 1: the tongue. I tell you, Jefferson thought that if American

382
00:24:30,680 --> 00:24:34,080
Speaker 1: farmers could produce enough maple sugar to satisfy the country's

383
00:24:34,160 --> 00:24:36,840
Speaker 1: need and still have some left to export, then they

384
00:24:36,840 --> 00:24:40,040
Speaker 1: could put a stop to the British cane sugar operation

385
00:24:40,840 --> 00:24:44,120
Speaker 1: um at the time, even though maple sugar wasn't exactly

386
00:24:44,160 --> 00:24:48,480
Speaker 1: the easiest thing to produce, this was not unfeasible. An

387
00:24:48,480 --> 00:24:52,119
Speaker 1: average farm family reasonably could have churned out two hundred

388
00:24:52,119 --> 00:24:56,280
Speaker 1: pounds a season rush and Jefferson made pamphlets. I don't

389
00:24:56,280 --> 00:24:59,639
Speaker 1: know why I got so excited and I read M.

390
00:25:00,560 --> 00:25:03,600
Speaker 1: Along with the anti slavery sentiments, it did come with

391
00:25:03,760 --> 00:25:06,320
Speaker 1: less than scientific claims. The pamphlets did, like this one.

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Speaker 1: The plague has never been known in any country where

393
00:25:09,560 --> 00:25:13,080
Speaker 1: sugar composes a material part of the diet of the inhabitants.

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00:25:14,080 --> 00:25:21,600
Speaker 1: I mean no, right, that's no, I can't. I haven't

395
00:25:21,600 --> 00:25:24,240
Speaker 1: fact checked that. We haven't fact checked it. We did

396
00:25:24,240 --> 00:25:30,120
Speaker 1: not fact check Jefferson's claim. But there's no plague where

397
00:25:30,160 --> 00:25:33,600
Speaker 1: they eat sugar positive. I don't think so. But anyway,

398
00:25:33,880 --> 00:25:37,360
Speaker 1: he Jefferson started up his own maple plantation in sevente

399
00:25:38,200 --> 00:25:42,640
Speaker 1: in his Monticello home By eighteen eighteen, maple sugars price

400
00:25:42,720 --> 00:25:46,879
Speaker 1: tag was half that of cane sugar. In eighteen fifty eight.

401
00:25:47,080 --> 00:25:51,080
Speaker 1: The evaporating pan is patented. In eighteen sixty the first

402
00:25:51,280 --> 00:25:55,320
Speaker 1: metal sap spout. That same year, the US produced forty

403
00:25:55,400 --> 00:25:58,800
Speaker 1: million pounds of maple sugar and one point six million

404
00:25:58,840 --> 00:26:03,400
Speaker 1: gallons of maple Europe, the highest in our history peak

405
00:26:03,480 --> 00:26:07,560
Speaker 1: qus maple syrup. Um. We see a lot of a

406
00:26:07,640 --> 00:26:10,880
Speaker 1: vaporating pan innovations all the way up until the nineteen hundreds,

407
00:26:10,880 --> 00:26:15,080
Speaker 1: and the first sugar evaporator in four I'll last. The

408
00:26:15,200 --> 00:26:17,520
Speaker 1: very next year, for the first time, the price of

409
00:26:17,600 --> 00:26:22,840
Speaker 1: cane sugar fell below that of maple sugar. The Vermont

410
00:26:23,000 --> 00:26:28,800
Speaker 1: Maple Sugar Makers Association was founded in three and started

411
00:26:28,840 --> 00:26:32,399
Speaker 1: putting those standards together. The Pure Food and Drug Act

412
00:26:32,480 --> 00:26:35,439
Speaker 1: passed in nineteen o six, and it made adulteration of

413
00:26:35,480 --> 00:26:39,960
Speaker 1: maple syrup with good close illegal. In nineteen sixty six,

414
00:26:40,080 --> 00:26:43,760
Speaker 1: Robert Lamb, not not not our Robert Lamb. No, not

415
00:26:43,920 --> 00:26:48,840
Speaker 1: that Robert Lamb patented a plastic tubing system for getting

416
00:26:48,840 --> 00:26:53,520
Speaker 1: your maple syrup. Meanwhile, researchers had begun experimenting with that

417
00:26:53,600 --> 00:26:57,560
Speaker 1: reverse osmosis for water filtration around the nineteen fifties. I

418
00:26:57,800 --> 00:26:59,440
Speaker 1: have been around for a couple of centuries before then,

419
00:26:59,480 --> 00:27:01,960
Speaker 1: but they really in earnest started in the nineteen fifties,

420
00:27:02,320 --> 00:27:05,399
Speaker 1: specifically forgetting the salt out of salt water. By the

421
00:27:05,440 --> 00:27:09,200
Speaker 1: nineteen seventies, maple farmers began applying this technology to syrup production.

422
00:27:10,840 --> 00:27:15,120
Speaker 1: In nineteen the Maple Syrup Institute was formed, and similar

423
00:27:15,160 --> 00:27:17,520
Speaker 1: to most organizations we've talked about that are sort of

424
00:27:17,720 --> 00:27:20,560
Speaker 1: like the Mushroom Council um, the goal was to set

425
00:27:20,640 --> 00:27:24,119
Speaker 1: standards and to increase awareness and to increase sales. Of course,

426
00:27:25,160 --> 00:27:28,200
Speaker 1: and these days many maple farms are implementing a lot

427
00:27:28,200 --> 00:27:32,520
Speaker 1: of green energy technology, solar and wind power, even methane

428
00:27:32,600 --> 00:27:35,720
Speaker 1: from cow manure as a sort of up cycled fuel,

429
00:27:36,200 --> 00:27:38,400
Speaker 1: and this is less expensive in the long run than

430
00:27:38,440 --> 00:27:42,200
Speaker 1: traditional grid power. But the push for cleaner energy sources

431
00:27:42,320 --> 00:27:46,800
Speaker 1: is perhaps particularly important to maple sugar farmers because climate

432
00:27:46,880 --> 00:27:50,639
Speaker 1: change and global warming are particularly threatening to them. Shorter

433
00:27:50,680 --> 00:27:55,119
Speaker 1: winters means shorter sugaring seasons and thus lower yield, and eventually,

434
00:27:55,200 --> 00:27:58,639
Speaker 1: in some areas that may see like significantly higher temperatures

435
00:27:58,680 --> 00:28:02,560
Speaker 1: and less rainfall, less healthy trees and an even lower

436
00:28:02,640 --> 00:28:06,679
Speaker 1: yield over time. Uh, though that is partially being offset

437
00:28:06,680 --> 00:28:11,200
Speaker 1: by improvements and other technologies for example, sanitation, UH, SAP

438
00:28:11,240 --> 00:28:15,600
Speaker 1: collection techniques that those reverse osmoses machines, evaporators, they're all

439
00:28:15,600 --> 00:28:18,440
Speaker 1: getting more efficient all the time, both in terms of

440
00:28:18,560 --> 00:28:23,840
Speaker 1: energy use and total output of SAP per tree, more

441
00:28:23,880 --> 00:28:31,680
Speaker 1: efficient all the time. That's the history portion I am.

442
00:28:31,720 --> 00:28:37,320
Speaker 1: I found this excellent, very thorough document from a I

443
00:28:37,440 --> 00:28:43,560
Speaker 1: believe a maple syrup museum, and it went like on

444
00:28:43,920 --> 00:28:48,640
Speaker 1: into every every type of spout that had ever been

445
00:28:48,800 --> 00:28:52,480
Speaker 1: used or just that's so much detail, and I glossed

446
00:28:52,520 --> 00:28:55,400
Speaker 1: over it in here, but it exists out there. There's

447
00:28:55,800 --> 00:29:00,720
Speaker 1: so much information. Should you like to want to dig

448
00:29:00,760 --> 00:29:03,880
Speaker 1: in more? Um? Yeah, if you want to go down

449
00:29:03,920 --> 00:29:06,920
Speaker 1: that rabbit hole or tap the hole as the case,

450
00:29:07,000 --> 00:29:12,280
Speaker 1: maybe it's there. It is there. And I loved it

451
00:29:12,320 --> 00:29:15,720
Speaker 1: too because it was like someone told me once, you

452
00:29:15,760 --> 00:29:18,080
Speaker 1: can tell when someone is really good at their job

453
00:29:18,120 --> 00:29:21,400
Speaker 1: if their website is bad because they're too busy to

454
00:29:21,480 --> 00:29:25,440
Speaker 1: update our Yeah, And it was so it's very much

455
00:29:25,480 --> 00:29:29,760
Speaker 1: like that. It's very very bad. Yes you're listening if

456
00:29:30,320 --> 00:29:32,480
Speaker 1: whatever museum it was, it was great. I loved the

457
00:29:32,480 --> 00:29:36,200
Speaker 1: whole thing, great experience. Um, okay, so we do have

458
00:29:36,240 --> 00:29:38,440
Speaker 1: a little bit of science for you. We do, but

459
00:29:38,560 --> 00:29:52,920
Speaker 1: first one more quick word from our sponsor and we're back.

460
00:29:52,960 --> 00:29:56,920
Speaker 1: Thank you sponsored, Yes, thank you. So uh. There are

461
00:29:57,000 --> 00:30:00,840
Speaker 1: folk remedies a plenty involving maple sap and syrup, perhaps

462
00:30:00,920 --> 00:30:03,880
Speaker 1: mostly for digestive and throat sort of issues, but it's

463
00:30:03,880 --> 00:30:06,360
Speaker 1: also been taken orally for all kinds of things, mostly

464
00:30:06,400 --> 00:30:12,720
Speaker 1: in the preventative category, but there is some maple syrup

465
00:30:12,800 --> 00:30:18,200
Speaker 1: science in terms of medicine. There's a compound in maple

466
00:30:18,200 --> 00:30:23,120
Speaker 1: syrup that may help fight inflammatory diseases like arthritis. A compound,

467
00:30:23,160 --> 00:30:28,360
Speaker 1: you say, a compound as as you boil maple sap

468
00:30:28,400 --> 00:30:31,920
Speaker 1: into syrup, one of the molecules that forms has been

469
00:30:31,960 --> 00:30:34,840
Speaker 1: found to make our immune system just kind of chill

470
00:30:34,880 --> 00:30:38,920
Speaker 1: out a little bit. Uh. Specifically, it inhibits the secretion

471
00:30:39,000 --> 00:30:43,160
Speaker 1: of a couple of pro inflammatory signal proteins. In Inflammation

472
00:30:43,720 --> 00:30:46,760
Speaker 1: is part of the body's useful immune system of getting

473
00:30:46,760 --> 00:30:49,360
Speaker 1: extra resources to an injured area to help it heal.

474
00:30:49,680 --> 00:30:52,280
Speaker 1: But in diseases like arthritis, the immune system has started

475
00:30:52,280 --> 00:30:56,800
Speaker 1: attacking your own healthy tissue, causing needless inflammation and pain

476
00:30:57,040 --> 00:31:00,640
Speaker 1: and reduced function, and a lot of the current medicines

477
00:31:00,640 --> 00:31:03,160
Speaker 1: for treating this, you know, steroids, for example, have have

478
00:31:03,560 --> 00:31:07,520
Speaker 1: seriously negative side effects, especially when used in the long term.

479
00:31:07,520 --> 00:31:12,440
Speaker 1: So this compound out of maple syrup is potentially really amazing.

480
00:31:14,680 --> 00:31:16,840
Speaker 1: That sounds like something my uncle would say about me.

481
00:31:17,440 --> 00:31:22,920
Speaker 1: It's she's potentially really amazing. More, more work needs to

482
00:31:22,920 --> 00:31:30,400
Speaker 1: be done. She could get there, though, dang. Researchers named

483
00:31:30,480 --> 00:31:33,400
Speaker 1: not not you or your uncle, but rather this compound

484
00:31:33,520 --> 00:31:37,920
Speaker 1: um quebec all. Oh, I love it after quebec and

485
00:31:38,120 --> 00:31:41,120
Speaker 1: they've been able to synthesize it, which is extra great

486
00:31:41,240 --> 00:31:44,040
Speaker 1: because that way you don't have to take large amounts

487
00:31:44,080 --> 00:31:47,400
Speaker 1: of maple syrup to get this compound out of Uh. Yeah,

488
00:31:47,440 --> 00:31:50,600
Speaker 1: and more research is needed. More work is needed, but

489
00:31:51,160 --> 00:31:57,240
Speaker 1: potentially really amazing. Yeah, and there's more more. Yes. Quebec

490
00:31:57,280 --> 00:31:59,600
Speaker 1: all and a few other compounds of maple syrup have

491
00:31:59,680 --> 00:32:03,200
Speaker 1: been owned to inhibit the growth of some cancer cells

492
00:32:03,280 --> 00:32:08,120
Speaker 1: and to boost the effectiveness of antibiotics and the higher

493
00:32:08,120 --> 00:32:12,400
Speaker 1: grade syrups. The darkest ones typically harvested later in the

494
00:32:12,480 --> 00:32:15,320
Speaker 1: year as the maple trees start to prepare for their

495
00:32:15,360 --> 00:32:18,480
Speaker 1: new growing season. They have the most of these compounds

496
00:32:18,480 --> 00:32:21,880
Speaker 1: in them interesting, which does not mean that you should

497
00:32:21,920 --> 00:32:24,240
Speaker 1: just go out and start dousing everything in the most

498
00:32:24,240 --> 00:32:27,080
Speaker 1: expensive maple syrup that you can find, no um, But

499
00:32:27,160 --> 00:32:28,920
Speaker 1: it does mean that in like five or ten years,

500
00:32:29,040 --> 00:32:32,360
Speaker 1: treatments that use extracts of maple syrup may be helping

501
00:32:32,440 --> 00:32:36,600
Speaker 1: us all stay healthier. That's cool, Thanks maple syrup. Thank

502
00:32:36,680 --> 00:32:41,520
Speaker 1: you maple syrup. Just using you on pancakes, but all alone,

503
00:32:42,000 --> 00:32:46,120
Speaker 1: we've had our health and mind. It kind of reminds

504
00:32:46,120 --> 00:32:49,440
Speaker 1: me of honey a little bit. Oh yeah, yeah. It's

505
00:32:50,560 --> 00:32:53,800
Speaker 1: stuff that plants bank is good for us sometimes sometimes,

506
00:32:53,880 --> 00:32:56,680
Speaker 1: and stuff that bees vomit is good for us sometimes too.

507
00:32:57,600 --> 00:33:04,920
Speaker 1: Sometimes you're out it here first and this brings is

508
00:33:04,960 --> 00:33:15,120
Speaker 1: too listener, man, Oh that was a good one. We're

509
00:33:15,120 --> 00:33:18,840
Speaker 1: getting better at this. We are. We're finding our method slowly,

510
00:33:18,880 --> 00:33:22,160
Speaker 1: but surely. Eventually we're just gonna have to have a

511
00:33:22,160 --> 00:33:26,760
Speaker 1: Broadway show. Oh clearly, that's this is the starts seed.

512
00:33:27,400 --> 00:33:29,480
Speaker 1: But we will flourish. Is it going to be about

513
00:33:29,480 --> 00:33:33,440
Speaker 1: the dunker? The dunker will be in it. The dunker

514
00:33:33,480 --> 00:33:36,600
Speaker 1: will be in it. Um what. We still have a

515
00:33:36,680 --> 00:33:39,480
Speaker 1: lot of work to do, but I think we'll get there.

516
00:33:40,400 --> 00:33:45,760
Speaker 1: It's actually amazing, Yates, potentially really amazing everyone. Nick rote,

517
00:33:46,440 --> 00:33:49,160
Speaker 1: I was recently listening to your episode on expiration Dates

518
00:33:49,360 --> 00:33:52,920
Speaker 1: UM and best Before Dates. You both indicated that you've

519
00:33:52,920 --> 00:33:54,800
Speaker 1: tried to make sense of a lot of codes printed

520
00:33:54,800 --> 00:33:58,280
Speaker 1: on food packaging but couldn't figure it out. Yes, I've

521
00:33:58,280 --> 00:34:01,560
Speaker 1: worked for two a large consumer of food manufacturers, and

522
00:34:01,560 --> 00:34:03,840
Speaker 1: I thought I would shed some light on this. No,

523
00:34:04,000 --> 00:34:06,600
Speaker 1: two companies are going to use the same coding system,

524
00:34:06,880 --> 00:34:10,280
Speaker 1: but most will share some common features. Many large companies

525
00:34:10,360 --> 00:34:13,240
Speaker 1: use a Julian date to represent the date the food

526
00:34:13,280 --> 00:34:16,240
Speaker 1: was packaged. This will usually be a four digit code

527
00:34:16,560 --> 00:34:19,200
Speaker 1: where the first number represents the year and the other

528
00:34:19,239 --> 00:34:22,440
Speaker 1: three start with zero zero one for January one and

529
00:34:22,480 --> 00:34:27,160
Speaker 1: go all the way through three six for December thirty one.

530
00:34:27,360 --> 00:34:29,680
Speaker 1: Leap years, though, everything off because it will go up

531
00:34:29,719 --> 00:34:32,879
Speaker 1: to three six six those years. They always throw things

532
00:34:32,920 --> 00:34:36,959
Speaker 1: off those leap years UM. So for example, today, which

533
00:34:37,080 --> 00:34:41,719
Speaker 1: was April six eighteen, will be written as eight one

534
00:34:41,920 --> 00:34:44,560
Speaker 1: zero six eight for the year one hundred and six,

535
00:34:44,719 --> 00:34:47,359
Speaker 1: because it's the one hundred sixth day of this year.

536
00:34:48,400 --> 00:34:51,880
Speaker 1: Every food que a person worth his or her salt

537
00:34:52,040 --> 00:34:56,640
Speaker 1: will have a Julian date calendar handy for just this purpose.

538
00:34:57,320 --> 00:34:59,280
Speaker 1: The other numbers are harder to figure out, but usually

539
00:34:59,280 --> 00:35:02,680
Speaker 1: represent them the manufacturing location, the line the product was

540
00:35:02,760 --> 00:35:05,840
Speaker 1: produced on, and the time the product was packaged. It

541
00:35:05,840 --> 00:35:08,719
Speaker 1: can be very confusing system going from one company to

542
00:35:08,719 --> 00:35:10,840
Speaker 1: the next, but once you know the code, it's awesome

543
00:35:10,880 --> 00:35:13,799
Speaker 1: how much information is hidden in that little string of

544
00:35:13,880 --> 00:35:19,320
Speaker 1: numbers and letters. Yes, I I. Especially since starting this show,

545
00:35:19,840 --> 00:35:22,440
Speaker 1: I can often be found in the local public's just

546
00:35:22,600 --> 00:35:25,920
Speaker 1: staring at packages, trying to make sense of things. And

547
00:35:25,960 --> 00:35:29,520
Speaker 1: that number I've I've never been able to I was nowhere,

548
00:35:30,120 --> 00:35:33,400
Speaker 1: nowhere near. So thank you very much, Nick for illuminating

549
00:35:34,560 --> 00:35:37,440
Speaker 1: string of numbers for us. I love that there's like

550
00:35:37,480 --> 00:35:39,799
Speaker 1: a little calendar that you would just carry, just carry around,

551
00:35:39,960 --> 00:35:44,680
Speaker 1: flip out day of the year. We need to get

552
00:35:44,719 --> 00:35:47,120
Speaker 1: one of those, Oh, we absolutely do. All right, let's

553
00:35:47,120 --> 00:35:51,360
Speaker 1: figure that out, Maggie wrote, I just finished listening to

554
00:35:51,400 --> 00:35:54,600
Speaker 1: your Edibles episode from Sunny Los Angeles and wanted to

555
00:35:54,640 --> 00:35:57,399
Speaker 1: tell you what a party for twenty was this year.

556
00:35:57,880 --> 00:36:00,759
Speaker 1: Since cannabis is now legal for adult use, everyone, as

557
00:36:00,760 --> 00:36:04,200
Speaker 1: you noted, has jumped on the bandwagon. Restaurants, ice cream shops,

558
00:36:04,200 --> 00:36:07,319
Speaker 1: bars and more. We're offering specials and continue to do

559
00:36:07,400 --> 00:36:10,960
Speaker 1: so on a regular basis with cannabis oil. There was

560
00:36:11,040 --> 00:36:13,839
Speaker 1: signage all over town celebrating the holiday, as well as

561
00:36:13,920 --> 00:36:17,000
Speaker 1: multiple festivals over the weekend. On four twenty, I went

562
00:36:17,040 --> 00:36:19,560
Speaker 1: to my favorite dispensary and they had four dollar and

563
00:36:19,600 --> 00:36:23,360
Speaker 1: twenty cent specials. After dealing with insomnia and depression, I

564
00:36:23,440 --> 00:36:26,000
Speaker 1: decided to try edibles and got my medical card about

565
00:36:26,000 --> 00:36:28,840
Speaker 1: a year ago. It's been really wild how much my

566
00:36:28,880 --> 00:36:31,440
Speaker 1: perspective on the drug has changed. It truly is a

567
00:36:31,480 --> 00:36:33,720
Speaker 1: great way to relax without the fear of a hangover

568
00:36:33,920 --> 00:36:37,760
Speaker 1: or creating an unhealthy habit. Everything in moderation. Of course,

569
00:36:38,400 --> 00:36:40,120
Speaker 1: I'm so glad that you did this episode, and I

570
00:36:40,160 --> 00:36:43,120
Speaker 1: hope it helps to destigmatize what can be a truly

571
00:36:43,160 --> 00:36:47,720
Speaker 1: helpful thing for a lot of people. Yeah, I wrote back,

572
00:36:47,760 --> 00:36:50,120
Speaker 1: and to me, this is wild that we're in the

573
00:36:50,160 --> 00:36:55,279
Speaker 1: same country. Yeah, I can't fathom it's so different here.

574
00:36:55,840 --> 00:37:00,640
Speaker 1: Yeah yeah, yeah, very very very very different it But

575
00:37:00,719 --> 00:37:07,560
Speaker 1: that's really that's really cool to hear about um. And yeah,

576
00:37:07,560 --> 00:37:12,759
Speaker 1: it's it can be helpful, helpful for people, and I

577
00:37:12,800 --> 00:37:17,840
Speaker 1: hope that we do get rid of the stigma. Yeah.

578
00:37:18,000 --> 00:37:22,360
Speaker 1: The stigma and the laws work work forward, Yes, moving

579
00:37:22,480 --> 00:37:27,400
Speaker 1: fullard um. Thank you to both of them for writing

580
00:37:27,400 --> 00:37:31,640
Speaker 1: in as always, Thanks to everyone who's sending pictures of pets.

581
00:37:32,400 --> 00:37:35,680
Speaker 1: Keep becoming so the best. Yes, our email is a

582
00:37:35,719 --> 00:37:37,680
Speaker 1: food Stuff at how stuff Works at dot com. We'd

583
00:37:37,680 --> 00:37:39,560
Speaker 1: love to hear from you. Yes, you can also reach

584
00:37:39,640 --> 00:37:42,560
Speaker 1: us on social media. We are on Facebook and Twitter

585
00:37:42,640 --> 00:37:45,880
Speaker 1: at food Stuff. Hs W stands for how Stuff Works.

586
00:37:46,040 --> 00:37:49,000
Speaker 1: We're also on Instagram at food Stuff. We hope to

587
00:37:49,040 --> 00:37:52,680
Speaker 1: hear from you. Thank you, as always to our super producer,

588
00:37:52,960 --> 00:37:57,480
Speaker 1: Dylan Fagan, who's invisible right now, but I think he'll

589
00:37:57,520 --> 00:38:01,120
Speaker 1: be kepting back onto this wavelength relatively sound. He is

590
00:38:01,719 --> 00:38:06,759
Speaker 1: a super a superhero, yes, and invisibility is one of

591
00:38:06,800 --> 00:38:11,359
Speaker 1: his many gifts. It is Oh no, we've revealed his secret. Well,

592
00:38:11,440 --> 00:38:13,480
Speaker 1: we did, sound like we gave away his superhero name

593
00:38:13,560 --> 00:38:17,759
Speaker 1: for the worst. Never trust us with your super can

594
00:38:17,920 --> 00:38:22,880
Speaker 1: never edit this out either, that is not within the

595
00:38:22,920 --> 00:38:27,520
Speaker 1: realm of his superhero abilities. Thank you to you for

596
00:38:27,560 --> 00:38:31,799
Speaker 1: listening and for keeping Dylan's secret right, and we hope

597
00:38:31,800 --> 00:38:43,080
Speaker 1: that lots more good things are coming your way. Hello

598
00:38:43,120 --> 00:38:45,439
Speaker 1: and welcome to the podcast. I'm Annie Reese and I'm

599
00:38:45,480 --> 00:38:52,880
Speaker 1: Annie Reese, and today on food stuff we're trying an experiment. Um. Well, Dylan,

600
00:38:53,000 --> 00:38:56,719
Speaker 1: I are super producer, Dylan. Um, we've been talking about cloning,

601
00:38:57,200 --> 00:39:01,520
Speaker 1: and uh, well I figured it out. So there are

602
00:39:01,560 --> 00:39:05,359
Speaker 1: two Annie's in the studio now. It is weird. I'm

603
00:39:05,360 --> 00:39:08,600
Speaker 1: trying to like not freak out about it. We haven't

604
00:39:08,640 --> 00:39:13,480
Speaker 1: told the scientific community or anything because, um, I don't know.

605
00:39:13,520 --> 00:39:16,040
Speaker 1: It feels like it feels like it could be used

606
00:39:16,040 --> 00:39:19,799
Speaker 1: for evil, don't you think, Annie? Yeah? Yeah, I mean,

607
00:39:20,440 --> 00:39:24,360
Speaker 1: don't get me wrong, I appreciate that I um that

608
00:39:24,440 --> 00:39:28,120
Speaker 1: I exist. But I mean yesterday I was nothing, and

609
00:39:28,239 --> 00:39:33,400
Speaker 1: now I'm a twenty nine year old woman who's just

610
00:39:33,960 --> 00:39:38,680
Speaker 1: always hungry, and I'm not like, I'm not sure what

611
00:39:38,760 --> 00:39:41,759
Speaker 1: to do or what any of this all means. Yeah,

612
00:39:41,760 --> 00:39:44,920
Speaker 1: I think we all feel that way it. I mean,

613
00:39:44,920 --> 00:39:47,319
Speaker 1: you're only a day old right now, so yeah, you're

614
00:39:47,320 --> 00:39:49,920
Speaker 1: just gonna have to get used to it. Um. And

615
00:39:49,960 --> 00:39:53,040
Speaker 1: the way that I do that is by eating a

616
00:39:53,080 --> 00:39:58,240
Speaker 1: lot of food. I'm drinking drinking a lot of beer wine,

617
00:39:58,719 --> 00:40:01,799
Speaker 1: um a and a lot too. I mean, you find

618
00:40:01,800 --> 00:40:04,719
Speaker 1: things to distract yourself, I suppose, But anyway, just try

619
00:40:04,800 --> 00:40:09,320
Speaker 1: not to like you too weirded out by this whole situation. Okay,

620
00:40:09,640 --> 00:40:14,360
Speaker 1: Lauren will be back later because she's really busy and um,

621
00:40:14,400 --> 00:40:17,279
Speaker 1: we needed a quick fix. So it's too an easy

622
00:40:17,360 --> 00:40:24,279
Speaker 1: day and we're going to talk about maple syrup. Unfortunately, UM,

623
00:40:24,320 --> 00:40:27,160
Speaker 1: I was really counting on having Lauren here for this

624
00:40:27,520 --> 00:40:32,080
Speaker 1: because I've actually never had a real maple syrup, and

625
00:40:32,239 --> 00:40:36,120
Speaker 1: neither of you. Clearly she's only existed for one day.

626
00:40:36,400 --> 00:40:39,680
Speaker 1: Um oh, man, I gotta say it. It's so strange

627
00:40:39,680 --> 00:40:43,040
Speaker 1: because like if you, I'm worried, I'm going to be

628
00:40:43,120 --> 00:40:46,319
Speaker 1: very very jealous of like the life that you get

629
00:40:46,400 --> 00:40:49,239
Speaker 1: up to. Maybe you're going to try maple syrup before me,

630
00:40:49,440 --> 00:40:53,799
Speaker 1: and that's gonna be really upsetting. And I also just

631
00:40:54,120 --> 00:40:58,520
Speaker 1: a dynamic we're gonna have, Like I'll be honest, I'm

632
00:40:58,520 --> 00:41:00,320
Speaker 1: always going to see you a bit different because you're

633
00:41:00,440 --> 00:41:03,040
Speaker 1: like you might be twenty nine, but you don't have

634
00:41:03,080 --> 00:41:06,040
Speaker 1: to live the experience that I do, so it's like

635
00:41:06,040 --> 00:41:08,759
Speaker 1: you're a child. It's so straight. Anyway, back to maple syrup.

636
00:41:08,800 --> 00:41:14,680
Speaker 1: I'm so sorry. I think I think what would be

637
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Speaker 1: best is, um, maybe we should wait for Lauren