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Speaker 1: Hell though, and welcome to Sabor production of I Heart Radio.

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Speaker 1: I'm Annie Reese and I'm larein Vocal Bam and today

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Speaker 1: we have a classic episode for you about Butter. Yes, Butter,

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Speaker 1: I like that word just sent you to a place. Annie,

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Speaker 1: You're just like, yeah, I mean you and I have

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Speaker 1: talked about how much we love the bitch, and we

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Speaker 1: were on movie Crash and we talked about it. But

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Speaker 1: now every time I think about I think of like

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Speaker 1: the utmost just delicious, wonderful experience. And we were talking

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Speaker 1: about we made a video with Banner Butter a couple

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Speaker 1: of years ago, which you can still find on YouTube,

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Speaker 1: and I just I have a big craving for their delicious,

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Speaker 1: delicious butter right now. Oh yeah, I I was thinking

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Speaker 1: earlier in Quarantine about ordering some and and then I

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Speaker 1: just I just didn't. I don't know, like the whatever

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Speaker 1: panic attack I was having that day moved on to

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Speaker 1: some other focus. But um, but but yeah. Now I'm like,

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Speaker 1: now I I do need I do need some of

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Speaker 1: that butter in my life. Butter right, thank you, which

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Speaker 1: is in Atlanta Butter by the way, local butter yeastening.

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Speaker 1: It's like, what are you talking about any butter. It'sh delicious,

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Speaker 1: so good. You can find them online. They're still going. Yeah, yeah,

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Speaker 1: they ship, they ship certainly anywhere in the continental United States.

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Speaker 1: Um and uh yeah, really great stuff, really great people too.

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Speaker 1: Uh so. So the original episode or episodes, because this

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Speaker 1: was a two parter originally, Um you butter believe it? Um,

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Speaker 1: those those episodes came out in August of Um, and

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Speaker 1: I was thinking about butter. Not that I'm ever like

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Speaker 1: kind of not thinking about butter, but I was thinking

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Speaker 1: about it specifically, Um after seeing this article from Food

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Speaker 1: and Wine that was circulating the head and of which

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Speaker 1: is butter is the bomb getting us through quarantine sales

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Speaker 1: figures show, which is a great headline, Thank you, sing wine. Um.

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Speaker 1: But but so they're they're evidence in the article is

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Speaker 1: that Okay? So, Land A Lakes has reported that they're

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Speaker 1: expecting their total butter sales to be up over and

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Speaker 1: that is nut bar considering that restaurant demand has to

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Speaker 1: be down and it's normally like one fifth of their sales.

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Speaker 1: So wow, wow. I mean everybody's you know, making bread projects.

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Speaker 1: I'll be honest with you, Lauren. Uh, I have at

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Speaker 1: least three tubs of butter in my refrigerator right now.

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Speaker 1: But it's one of those things right, just kind of

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Speaker 1: like you know, going to the grocery store now is

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Speaker 1: I don't want to forget anything. It's all sea butter

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Speaker 1: and like twenty better, let's just get some so I understand.

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Speaker 1: H yeah, No, it's uh, you can you can never have.

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Speaker 1: I mean, it doesn't really go bad in the fridge,

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Speaker 1: not for a very long time. So yeah, that's what

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Speaker 1: I do, like like whenever I if, I if I'm

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Speaker 1: going to make a trip out to um, like the

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Speaker 1: Farmer's market or something like that, UM where I know

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Speaker 1: that they carry like the good European cultured butter. Yeah,

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Speaker 1: oh yeah, oh yeah, but yes so um So. We

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Speaker 1: originally split this into two parts because I was pretty

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Speaker 1: excited about splitting things into two parts back then. Um. Also,

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Speaker 1: it was a very long like like like outlined, like

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Speaker 1: a very long matter of information that we had. Um

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Speaker 1: but we're just going to run them together. So yeah,

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Speaker 1: I hope, I hope that's a good experience for y'all.

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Speaker 1: I'm sure it is. And as one of my favorite things,

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Speaker 1: we have to return one day and do Margarine, Oh,

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Speaker 1: we do that whole fight between margarine and butter. It's

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Speaker 1: pretty pretty epic. It does. Um. When I was looking

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Speaker 1: for for updates to a couple of things I did,

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Speaker 1: I just found even more articles about that. So so

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Speaker 1: we should do margarine soon. But um, but in the meanwhile, UM,

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Speaker 1: let's let former Annie and Lauren take it away. Hello,

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Speaker 1: and welcome to food Stuff. I'm Anyree and I'm Lauren

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Speaker 1: Volga Bum and today we are embarking on a two

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Speaker 1: part podcast journey into the world of butter. Yes, I

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Speaker 1: think this might actually be the longest outline to date,

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Speaker 1: which is impressive because Champagne was very long and Honey,

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Speaker 1: Honey Honey was super long as well. Yeah, but we

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Speaker 1: have a lot to say about butter, as many people do. Yes,

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Speaker 1: it's pretty nice. We visited a local butter creamery buttery

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Speaker 1: buttery in Atlanta called Banner Butter, and we saw the

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Speaker 1: making of some cultured butter and it was great. It

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Speaker 1: was so cool, so cool. It's the noise of three

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Speaker 1: pounds of butter hitting the sides of a of a

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Speaker 1: churn is truly something to behold. It haunted my dreams.

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Speaker 1: Oh yeah, it's quite upsetting. Yes, and there will be

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Speaker 1: a video. Yes, it can haunt your dreams too, and

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Speaker 1: you should let it because it's great. Yeah, that should

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Speaker 1: be out actually this this very day that you're listening

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Speaker 1: to this podcast episode, So look around try to find that. Yeah,

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Speaker 1: you're good Internet people. Uh. And I'd like to say

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Speaker 1: right at the beginning, we and a lot of sources

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Speaker 1: we looked at use the fantastic book Butter, A Rich

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Speaker 1: History by Elaine Kosova and researching this episode, So check

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Speaker 1: that out if you're interested. So let's start, as we

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Speaker 1: always do. What is butter. Butter is a concentration of

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Speaker 1: the fatty and fat soluble parts of milk, which makes

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Speaker 1: it sound so tasty, right, yeah, yeah, and it's solid form.

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Speaker 1: Butter is actually a crystallization of those fats. Forget gemstones.

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Speaker 1: I would like to pose it butter as the most

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Speaker 1: beautiful crystals ever. I've never thought about butter as crystal. Well,

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Speaker 1: that's pretty amazing. Yeah, it's a micro structure kind of thing.

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Speaker 1: I'll get into that later. But okay, So in explaining

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Speaker 1: what butter is, let's start with milk. Milk is mostly water,

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Speaker 1: but about five to twelve of it is these little

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Speaker 1: balloons or or globules of fat suspended throughout that water

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Speaker 1: in an emulsion, an emulsion um. There are also water

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Speaker 1: soluble and fat soluble things that are mixed in, of course,

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Speaker 1: proteins and sugars and minerals, But today we are mostly

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Speaker 1: concerned with the fat. Now. Cream is a greater concentration

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Speaker 1: of those fat globules suspended in water, about fifteen and

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Speaker 1: butter has how almost all of that water taken out.

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Speaker 1: It's about eight fats. Side note here regarding all the

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Speaker 1: wiggle room and all of those percentages. Milk, of course,

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Speaker 1: is made in the mammary glands of mammals, and therefore

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Speaker 1: it's composition varies based on what the animals eating and

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Speaker 1: what kind of hormonal state it's in, which in turn

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Speaker 1: is based on its age and the ambient temperature that

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Speaker 1: it's hanging out in its birth cycle, and its stress level,

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Speaker 1: lots of things. So your base milk and cream can vary,

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Speaker 1: and on top of that, the process that you use

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Speaker 1: to make butter can vary. Noted, thank you, But okay,

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Speaker 1: So back to butter's physical composition butter physics. Yeah yeah, uh,

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Speaker 1: Just filtering the water out of cream is not going

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Speaker 1: to get you butter. You've got to agitate it. Now,

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Speaker 1: you're not sending the cream like links to gross stuff

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Speaker 1: on Reddit. You are. You are physically shaking it. Um.

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Speaker 1: And this is necessary because in order to get the

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Speaker 1: fats in cream to to clump up together, you've got

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Speaker 1: to invert creams emulsion. And if that sounds scary, I

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Speaker 1: guess it is for the cream. It does sound a

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Speaker 1: little frightening. It's gonna be okay, all right. So cream

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Speaker 1: cream is an emulsion which is an even mixture of

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Speaker 1: fats and water, which do not usually like to mix

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Speaker 1: because cream also contains these these protein chains called Casin's

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Speaker 1: that are made up of both hydrophilic or water loving

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Speaker 1: and lipophilic or fat loving particles. Okay, when when presented

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Speaker 1: with both fats and water, Casin's grab bits of fat

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Speaker 1: and cluster into globules called my cells, with the fat

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Speaker 1: on the inside and the water loving bits on the outside.

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Speaker 1: We've talked about this before. That's say this sounds familiar.

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Speaker 1: Oh yeah, um. Now, these water loving particles grab onto

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Speaker 1: electrons and the water, meaning that each my cell winds

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Speaker 1: up having a negative charge, and since negatively charged particles

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Speaker 1: repel each other, the globules spend themselves throughout the water

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Speaker 1: in order to keep their distance emulsion. Now, one of

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Speaker 1: the places you may remember this from is our yogurt episode.

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Speaker 1: When you make yogurt, you're introducing an acid into the elan,

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Speaker 1: which changes the charge of the my cells and allows

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Speaker 1: them to clump together. But when you make butter, you

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Speaker 1: agitate the emulsion so that my cells slam into each other,

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Speaker 1: physically breaking up the bonds that are holding them together,

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Speaker 1: and the fats that used to be cuddled safe inside

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Speaker 1: are starting to freak out. The water is everywhere. They

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Speaker 1: start thrashing out for safety, and first they'll cling to

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Speaker 1: air bubbles that are getting into the next year and

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Speaker 1: that's whipped cream. But if you keep shaking the mixture,

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Speaker 1: breaking apart more my cells, eventually you expose enough fats

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Speaker 1: that they can all clump together and push the water out.

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Speaker 1: Be gone, foul beast. And this is called inverting the emulsion.

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Speaker 1: I spent a lot of time trying to understand this

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Speaker 1: to make an animation for the butter video. That's that's it.

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Speaker 1: It's just it's just fats, you know, waiting until they

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Speaker 1: have enough. Uh. I don't know what proletariat like like

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Speaker 1: like enough enough fellow voters to to just kind of

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Speaker 1: like say, screw you, We're going to be get out

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Speaker 1: here in this globule. Yeah, get out of here. Water

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Speaker 1: you don't need you. So, so what you're so, what

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Speaker 1: you're left with here is a clumps of butter fat

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Speaker 1: that are surrounded by butter milk a k A all

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Speaker 1: that water and water soluble milk stuff. You then work

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Speaker 1: or need the clumps together to press out more liquid,

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Speaker 1: and then you have butter willa sort of. I mean,

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Speaker 1: that's a that's sort of a long way to go

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Speaker 1: to walla. That's more like a yeah, that's true. It's

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Speaker 1: more like, well, there you go, step by step, here's

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Speaker 1: the process there. Um okay, and remember how I said

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Speaker 1: that butter is crystallized. Huh all right, the physics of

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Speaker 1: this part are even crazier. But but okay, Basically that

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Speaker 1: the wee particles of fats that start up wrapped up

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Speaker 1: all cozy inside there my cells can be either liquid

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Speaker 1: or crystalline in structure depending on their temperature. And that

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Speaker 1: there's a wide range of freezing transformation points for fats.

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Speaker 1: But but essentially butter fats start crystallizing around fifty degrees

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Speaker 1: fahrenheit a k a ten degrees celsius. So in cream

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Speaker 1: that's been cooled before the churning process, you've you've got

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Speaker 1: a mix of both liquid and crystal fat particles, and

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Speaker 1: those micro structures interact with each other, especially as the

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Speaker 1: butter is churned and worked that the liquids stick to

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Speaker 1: the crystals. And to get the consistency of your final

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Speaker 1: butter just right, you know, like, yeah, neither neither melty

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Speaker 1: and greasy nor stiff and flakey. You want to get

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Speaker 1: your mix of liquid and crystal fats just right. And

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Speaker 1: the exact way that you cool the cream is important,

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Speaker 1: and the way you cool the butter after the churning

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Speaker 1: is important. And there's been just a bunch of super

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Speaker 1: in depth physics research into exactly how these butter micro

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Speaker 1: structures work, which is so great, it's pretty fantastic and

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Speaker 1: largely beyond me. So that's that basically covers the structure

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Speaker 1: of butter, except except for the flavor. Okay. Traditionally, butter

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Speaker 1: was a fermented product because lactic acid bacteria existed and

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Speaker 1: refrigeration really didn't. So yes, lactic acid bacteria similar to

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Speaker 1: the ones responsible for yogurut and cheeses and beer and

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Speaker 1: sour dough would similarly act on cream either before it

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Speaker 1: was churned or during the churning, meaning that the final

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Speaker 1: product was cultured butter, which means that I get to

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Speaker 1: talk about bacteria poop again. Okay, So these bacteria eat milk, sugars,

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Speaker 1: and excrete acids, which work to both break up the

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Speaker 1: globules and the cream and to flavor the butter. Most

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Speaker 1: of what we consider butter flavor comes from these bacteria,

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Speaker 1: and specifically they're poop thank you, bacteria. Poop thank you.

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Speaker 1: And you can still buy cultured butter, uh these days.

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Speaker 1: It's usually made from pasteurized cream and cultured by having

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Speaker 1: some friendly bacteria added to the cream on purpose, rather

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Speaker 1: than having let the cream sit out to collect wild bacteria. However,

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Speaker 1: a lot of the butter that's sold in the United

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Speaker 1: States is sweet cream butter with or without salt added,

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Speaker 1: and this is a type of butter that's made from

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Speaker 1: pastoraised cream that has not gone through a culturing process.

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Speaker 1: Some is sold as is just like straight up the butter,

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Speaker 1: but some is flavored as part of the manufacturing process

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Speaker 1: to better match what consumers expect from butter. Yeah, the

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Speaker 1: day that I learned this, I felt like I had

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Speaker 1: been lied to my entire life. It was very sad

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Speaker 1: to think of butter that has butter flavoring in it.

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Speaker 1: It's just it's just depressing, it is. This is also

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Speaker 1: reminding me of that line from The Witch the taste

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Speaker 1: of butter. Yeah, oh yeah, anyway, another thing that might

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Speaker 1: weird you out. Butter can also be colored during manufacturing

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Speaker 1: because the yellow of butter comes from grass and cow's

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Speaker 1: diets and the beta caroteen that grass can panes, which

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Speaker 1: is released during the churning process, which is why butter

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Speaker 1: is yellowish and uh not as yellowish milk is white. Yeah,

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Speaker 1: but when cows are when cows are given less fresh grass,

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Speaker 1: their butter will be whiter. So for consistency, some brands

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Speaker 1: do color their butter. And speaking of lies that our

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Speaker 1: grocery stores tell us. Okay. So, although any liquid that

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Speaker 1: comes off of butter during the butter making process is

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Speaker 1: technically butter milk, the term refers specifically too soured a

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Speaker 1: k a cultured butter liquids, and because most United States

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Speaker 1: butter is not cultured, generally, the butter milk sold in

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Speaker 1: the United States is not a byproduct of the butter

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Speaker 1: making process. It's just plain old milk that's been soured

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Speaker 1: by adding lactic acid and maybe has thickener thrown in

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Speaker 1: there to change the consistency. So it's like not even

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Speaker 1: butter milk really, Nope, not at all. It's just called it. Yeah.

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Speaker 1: And and you can't call right real buttermilk buttermilk. They

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Speaker 1: call it way. What do they call it? But butter way? Yeah.

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Speaker 1: If you if you don't have a very specific FDA

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Speaker 1: approved process in place for for for testing the temperature

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Speaker 1: and all kinds of other statistics about your about your product,

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Speaker 1: you can't call something milk in the United States. Man,

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Speaker 1: so some so, some, some small butteries will sell butter away.

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Speaker 1: And I recommend picking that up and making mashed potatoes

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Speaker 1: out of it, because it's the best. I made buttermilk

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Speaker 1: biscuits with mine, and I actually filmed it and it

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Speaker 1: went horribly wrong, and I may or may not post

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Speaker 1: the video. It was so funny. I think the temperature,

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Speaker 1: the humidity, something went wrong. It was so sticky and

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Speaker 1: I couldn't do anything about it. And he's making this

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Speaker 1: gesture like she's pulling strands of pasta like like, okay, essentially,

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Speaker 1: now I'm really curious. Oh, I mean I'm thinking about it.

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Speaker 1: I'm pond during it. Okay, I mean I don't want

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Speaker 1: to open you up to to you know, internet humiliation. Yeah, well,

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Speaker 1: thank you. You're a good friend. Yay, I try. Okay. So,

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Speaker 1: so that's basically the science of what butter is. But

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Speaker 1: obviously you don't need to know all of this in

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Speaker 1: order to enjoy it, and people have been enjoying it

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Speaker 1: four thousands upon thousands of years. Yes, and we'll get

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Speaker 1: to the story of that after a quick break for

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Speaker 1: a word from our sponsor, and we're back. Thank you, sponsor, Yes,

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Speaker 1: thank you. So butter, like a lot of our favorite foods,

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Speaker 1: was probably an accidental discovery. Historians think sometime around eight

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Speaker 1: thousand BC and Central Asia, a herdsman went to take

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Speaker 1: a swig of milk he had stored in his sheep

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Speaker 1: skin bag, his trusty sheepskin bag, only to realize that

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Speaker 1: thanks to all that slashing or churning around during travel,

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Speaker 1: coupled with the bacteria and the sheepskin vessel, it had

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Speaker 1: curdled into butter, albeit probably very different from what we

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Speaker 1: have today. Yeah, and this is also the theory behind

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Speaker 1: the creation of our old pal yogurt and our future

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Speaker 1: VFF Cheese Cheese episodes Soon Can't Wait. In fact, one

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Speaker 1: alternate theory suggests that way drained from the Kurds during

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Speaker 1: the cheesemaking could have gotten agitated and resulted in the

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Speaker 1: first butter. They could have been related. Their discoveries could

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Speaker 1: have been related. Sure, it might have also had to

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Speaker 1: do with temperature. Maybe in warmer climates, the the shake

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Speaker 1: and milk became yogurt or cheese, and in colder climates

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Speaker 1: it became butter. That's true. Yeah, However it happened, it

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Speaker 1: most likely happened shortly after the domestication of Yak's goats

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Speaker 1: and sheep, so no butter made with cow's milk in

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Speaker 1: the early days, and word of the tasty discovery slowly

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Speaker 1: spread throughout Asia and Africa. In ancient India, folks also

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Speaker 1: realized that butter, once simmered, left behind an oil that

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Speaker 1: could be stored for months at room temperature, which was

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Speaker 1: such an amazing thing before refrigeration right traffic boon. Yes,

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Speaker 1: and today we call this gee And it was one

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Speaker 1: of the two main early ways of butter preservation that

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Speaker 1: would emerge, the other being the European method much later

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Speaker 1: of using salt yes, and the buttermilk wasn't wasted, either

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Speaker 1: enjoyed as a drink, or used as the basis in cheesemaking.

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Speaker 1: Italy and Grease weren't fans of butter, though they much

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Speaker 1: preferred the plentiful and local olive oil are good. Buddy

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Speaker 1: Pliny called butter a food for barbarians harsh words. They

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Speaker 1: weren't above using it as a curative though uh typically

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Speaker 1: as a ball for wounds, are for cosmetic purposes like

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Speaker 1: making hair shiny or smoothing skin mm hmmm. And they

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Speaker 1: weren't alone in using it medicinally or otherwise. Ancient Egyptians

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Speaker 1: used it if you had something going on with your eyes. Yeah.

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Speaker 1: And in India butter was used on the skin to

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Speaker 1: ward off the cold and for burning in lamps. That

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Speaker 1: would be a scent. That would be a scented lamp,

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Speaker 1: a nice scent. Yeah. The word butter is thought to

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Speaker 1: be derived from the Greek boo tiran, a roughly cow cheese. Yeah.

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Speaker 1: But they possibly borrowed this from their cattle herding neighbors

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Speaker 1: to the north, the Scythians, because They weren't cows in

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Speaker 1: Greece at the time, so I don't know it would

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Speaker 1: have been strange for them to come up with that

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Speaker 1: call something cowcheese when they didn't have cows a little bit.

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Speaker 1: The earliest recorded mention of making butter on purpose comes

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Speaker 1: to us courtesy of a four thousand five year old

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Speaker 1: Sumerian limestone tablet. Oh my goodness, m h. It's believed

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Speaker 1: the first butter makers hung and jostle the milk filled

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Speaker 1: animal skin from a horizontally suspended log. Yeah, and some

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Speaker 1: cultures still make it this way, but by two thousand,

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Speaker 1: five hundred BC, Sumeria milk was placed in terra cotta

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Speaker 1: jugs and churned it with a plunger like tool. And

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Speaker 1: we know this because there's a surviving fresco depicting it.

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Speaker 1: I love that. I love that someone liked the butter

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Speaker 1: process enough they were like, I'm gonna paint this. Yeah,

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Speaker 1: this is what this is what I'm doing with my day.

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Speaker 1: I'm going to dedicate some time to this. Well, we

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Speaker 1: appreciate it in part due to the magical nature of butter,

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Speaker 1: as in like it's sort of just happened, and they

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Speaker 1: weren't really sure when it was going to happen. Various

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Speaker 1: cultures used it in religious practices. Yeah, Sumerians offered it

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Speaker 1: to a Nana, the goddess of fertility. In Hinduism, there

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Speaker 1: are myths of how Gi was created in the very

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Speaker 1: beginning of existence, as gods and demons turned an ocean

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Speaker 1: of milk. Yeah, he was used to purify our annoint

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Speaker 1: images of deities and Hindu worshippers with throg at statues

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Speaker 1: of gods for good fortune. You might say, butter them up. Oh,

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Speaker 1: and no, that was not just a terrible pun. Not

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Speaker 1: possibly where the phrase comes from. No, possibly, possibly. The

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Speaker 1: first written instance of that figurative meaning in English is

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Speaker 1: from Very Interesting A few minutes later, A few minutes. Yes,

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Speaker 1: the Messi used it as an ointment during lifecycle rituals,

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Speaker 1: believing it to grant fertility and growth. In parts of

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Speaker 1: Ethiopia is still tradition to spread red clay and butter

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Speaker 1: on a future bride for several weeks. Foodist and Tibet

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00:21:45,320 --> 00:21:49,960
Speaker 1: made and still make, elaborate butter sculptures called tormas depicting

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Speaker 1: the gods. And they're really cool looking, Yeah, I saidges

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Speaker 1: looking them up. Ancient Druids would make butter to pay

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Speaker 1: homage to the outs of fertility, something to do with

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Speaker 1: the felic shape of the churn and the thrusting vision involved.

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Speaker 1: I'll let you figure that out on your own. Celtic

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Speaker 1: mother goddess and guardian of cows, awesome Bridget had an

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Speaker 1: unending supply butter to feed people. Kelts also believed in

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Speaker 1: something called butter luck, and they took steps to protect

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Speaker 1: their dairy from being jeeks, like peeling some bark offen

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Speaker 1: ash tree before sunrise mind you of course, oh my goodness,

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Speaker 1: and wrapping it around the churn and milk pail. Or

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00:22:35,480 --> 00:22:38,880
Speaker 1: you could alternatively use a rusty nail from a coffin

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00:22:39,119 --> 00:22:41,960
Speaker 1: in your milk pail and that would do the trick.

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Speaker 1: I'm glad there was a method, Oh there was very

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Speaker 1: much so. Butter also pops up a few times in

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Speaker 1: the Bible. The most sided example from Judges five, she

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Speaker 1: brought fourth butter in a lordly dish. Abraham also makes

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Speaker 1: a gift of butter, along with milk and a butchered

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00:23:01,480 --> 00:23:04,040
Speaker 1: calf to three angels who you know, drop on by

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00:23:04,560 --> 00:23:07,520
Speaker 1: what a nice gift. A lot of you probably heard

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Speaker 1: all the Hubbub, possibly from one of our fellow podcasts

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Speaker 1: about bog butter. But yeah and Ireland, it isn't uncommon

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Speaker 1: to find large chunks of butter buried in wooden buckets

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Speaker 1: dating back to four BC. That is still apparently hey

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Speaker 1: okay to eat um yeah yeah. An Atlas Obscure article

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Speaker 1: that interviewed someone who tried some of that bog butter

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Speaker 1: he made so it wasn't that old um. He described

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Speaker 1: the taste as similar to that of Parmesan cheese, but

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Speaker 1: he also added that the chemical that gives parmesan its

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Speaker 1: smell is the same one that's in vomit. M hmm.

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Speaker 1: I did not know that. I'm not sure I needed

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Speaker 1: to know that, but I do know it now, and

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00:23:51,760 --> 00:23:55,000
Speaker 1: so do you. There are a couple of series out

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Speaker 1: there as to why people might have buried butter um.

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Speaker 1: Maybe to keep some high calorie food around during the

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00:24:02,520 --> 00:24:06,399
Speaker 1: winter months in case food proved to be scarce suh.

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Speaker 1: In some parts of ancient Ireland, Scotland and Northern Europe,

384
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Speaker 1: it wasn't uncommon to be buried with barrels of butter

385
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Speaker 1: because people loved it that much. Um or two peas

386
00:24:17,600 --> 00:24:22,040
Speaker 1: in ancient God are fairies, so one of those things.

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00:24:22,760 --> 00:24:26,960
Speaker 1: You know, who can really tell why man berries is better.

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00:24:28,000 --> 00:24:31,080
Speaker 1: It's a question for the Ages. It's a very personal question.

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Speaker 1: It is by a first century c. Butter was common

390
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Speaker 1: basically everywhere, partially thanks to the movement of the Celts

391
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Speaker 1: and then the Vikings, then the Normans. Yes, but it

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00:24:45,760 --> 00:24:49,840
Speaker 1: wasn't really that popular in China, where dairy generally never

393
00:24:49,920 --> 00:24:55,800
Speaker 1: took off, or the Mediterranean, where the Romans used butter

394
00:24:55,880 --> 00:25:02,920
Speaker 1: lovers as an insult. Yeah. In three records kept by

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00:25:03,119 --> 00:25:07,600
Speaker 1: Christian missionaries visiting Serbia mentioned kumis a fermented drink that

396
00:25:07,640 --> 00:25:11,760
Speaker 1: had lumps of butter in it, And until the Middle Ages,

397
00:25:12,520 --> 00:25:17,479
Speaker 1: butter in Anglo Saxon Europe was made with whatever sheep's

398
00:25:17,480 --> 00:25:21,960
Speaker 1: milk was left over from cheesemaking. Cheese was more important

399
00:25:22,040 --> 00:25:26,399
Speaker 1: than butter, so about two pounds for every one hundred

400
00:25:26,400 --> 00:25:30,200
Speaker 1: pounds of cheese, And that meant that butter was expensive

401
00:25:30,840 --> 00:25:35,680
Speaker 1: and largely enjoyed by the wealthy. That started to change

402
00:25:35,800 --> 00:25:40,000
Speaker 1: when milk production and cow's milk butter became more of

403
00:25:40,000 --> 00:25:44,120
Speaker 1: their own, separate entities. Yeah, butter featured in only two

404
00:25:44,160 --> 00:25:47,960
Speaker 1: per cent of the recipes in this eighties Ish French

405
00:25:48,000 --> 00:25:52,000
Speaker 1: recipe collection called Levandier, but by the fifteen forties it

406
00:25:52,080 --> 00:25:55,240
Speaker 1: featured in a third of the recipes collected in another

407
00:25:55,560 --> 00:25:58,280
Speaker 1: French recipe book called could You do It for Me?

408
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Speaker 1: The full sit on. Oh you say, it's so much

409
00:26:01,400 --> 00:26:06,920
Speaker 1: nicer than I didn't I try. Butter was banned during Lent,

410
00:26:07,760 --> 00:26:11,760
Speaker 1: which was no big deal in olive oil preferring Southern Europe,

411
00:26:12,160 --> 00:26:16,120
Speaker 1: but it was a real challenge in Northern Europe, and

412
00:26:16,560 --> 00:26:21,439
Speaker 1: rather than resorting to olive oil or lard, some Northern

413
00:26:21,440 --> 00:26:24,040
Speaker 1: Europeans would simply pay the Catholic search to get out

414
00:26:24,080 --> 00:26:28,280
Speaker 1: of this butter band and in Ruin Normandy, France, that

415
00:26:28,359 --> 00:26:31,840
Speaker 1: money may have been used to build the famous Butter Tower.

416
00:26:32,200 --> 00:26:36,920
Speaker 1: This is this giant, gorgeous piece of architecture. Yes, it

417
00:26:37,040 --> 00:26:40,119
Speaker 1: was much larger than I thought it was going to

418
00:26:40,160 --> 00:26:45,240
Speaker 1: be when I Google image searched it. That it's really impressive.

419
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Speaker 1: And if this is true, then people were eating a

420
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Speaker 1: lot of butter in those days, and this cultural divide

421
00:26:55,440 --> 00:26:59,200
Speaker 1: over butter versus olive oil was such a serious thing.

422
00:26:59,600 --> 00:27:02,840
Speaker 1: There their stories about travelers from Southern Europe bringing all

423
00:27:02,880 --> 00:27:05,480
Speaker 1: of oil with them because they thought that eating butter

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00:27:05,600 --> 00:27:10,600
Speaker 1: made one vulnerable to leprosy. Wow. And that religious aspect

425
00:27:10,680 --> 00:27:12,680
Speaker 1: that the butter ban and the money that the church

426
00:27:12,920 --> 00:27:15,440
Speaker 1: was was making from it may have actually helped drive

427
00:27:15,480 --> 00:27:20,560
Speaker 1: the rise of Protestantism. The book History of Food points

428
00:27:20,600 --> 00:27:23,760
Speaker 1: out that the northern European countries that turned Protestant had

429
00:27:23,800 --> 00:27:27,280
Speaker 1: a history of dairy farming, so for them, the expensive

430
00:27:27,280 --> 00:27:30,160
Speaker 1: import of olive oil for fast days when perfectly good

431
00:27:30,160 --> 00:27:34,560
Speaker 1: butter was widely available would have been just particularly egregious.

432
00:27:35,160 --> 00:27:38,560
Speaker 1: Martin Luther was super piste about it, and in fifty

433
00:27:38,680 --> 00:27:41,560
Speaker 1: he wrote there's a few little sections taken out, but

434
00:27:41,680 --> 00:27:44,480
Speaker 1: in essence, he wrote in Rome, they make a mockery

435
00:27:44,560 --> 00:27:47,520
Speaker 1: fasting while forcing us to eat an oil they themselves

436
00:27:47,520 --> 00:27:50,680
Speaker 1: would not use to grease their slippers. They then sell

437
00:27:50,760 --> 00:27:53,560
Speaker 1: us the right to eat foods forbidden on fast days.

438
00:27:53,760 --> 00:27:57,159
Speaker 1: Eating butter, they say, is a greater sin than to lie, blaspheme,

439
00:27:57,240 --> 00:28:03,160
Speaker 1: or indulge in impurity. Miss strong words from Martin Luther.

440
00:28:03,480 --> 00:28:08,840
Speaker 1: I know he was not messing around. And to be fair,

441
00:28:08,880 --> 00:28:12,440
Speaker 1: if someone told me that I couldn't eat butter, yeah,

442
00:28:12,560 --> 00:28:16,399
Speaker 1: and then sold me their inferior oil to use in

443
00:28:16,440 --> 00:28:19,760
Speaker 1: place of it, yeah, I would be pissed about that too.

444
00:28:20,240 --> 00:28:22,720
Speaker 1: I would as well. I believe this is the second

445
00:28:22,760 --> 00:28:30,320
Speaker 1: time Martin Luther's shown up interesting all right well. Moving

446
00:28:30,359 --> 00:28:35,520
Speaker 1: on into the Elizabethan era, sailors could expect one fourth

447
00:28:35,600 --> 00:28:38,040
Speaker 1: pound of butter a day as part of their rations

448
00:28:38,200 --> 00:28:42,120
Speaker 1: and newlyweds and often receive a pot of butter for

449
00:28:42,280 --> 00:28:49,720
Speaker 1: prosperity and fertility. Marie Antoinette had a pleasure dairy where

450
00:28:49,840 --> 00:28:53,040
Speaker 1: she and her ladies in waiting would dress as dairymaids

451
00:28:53,080 --> 00:29:02,040
Speaker 1: and pretend to make butter wo yeah um. In seventeen six,

452
00:29:03,240 --> 00:29:06,920
Speaker 1: butter played a key role in the first documented US

453
00:29:07,000 --> 00:29:10,400
Speaker 1: student protest at a little university you might have heard

454
00:29:10,440 --> 00:29:16,200
Speaker 1: of called Harvard. After a meal served with particularly rancid butter,

455
00:29:16,840 --> 00:29:21,160
Speaker 1: Asa Dunbar, who would become the grandfather of Henry David, threw,

456
00:29:22,000 --> 00:29:25,680
Speaker 1: jumped onto a chair and cried out, behold our butter

457
00:29:25,800 --> 00:29:28,960
Speaker 1: stink is give us therefore, butter that stink is not.

458
00:29:30,040 --> 00:29:32,800
Speaker 1: The rest of the student body joined in the protest,

459
00:29:32,880 --> 00:29:37,520
Speaker 1: and this resulted in the aptlete named Butter Rebellion. Over

460
00:29:37,680 --> 00:29:41,960
Speaker 1: half the student body was suspended, but this was overturned

461
00:29:42,040 --> 00:29:48,040
Speaker 1: and the butter replaced the butter first documented US student protest.

462
00:29:49,440 --> 00:29:52,320
Speaker 1: Until the sixteen hundreds, butter and other dairy products were

463
00:29:52,320 --> 00:29:56,680
Speaker 1: made primarily by women. Had to do with lactation and

464
00:29:56,800 --> 00:30:02,960
Speaker 1: birth and fertility. Yeah tho lady things. Yeah yeah, thanks

465
00:30:03,000 --> 00:30:06,640
Speaker 1: to butter's high cost, this could mean social status for

466
00:30:06,680 --> 00:30:11,000
Speaker 1: the women making it um. But then came the industrial evolution.

467
00:30:11,840 --> 00:30:14,640
Speaker 1: The first creamery started popping up an upstate New York

468
00:30:14,720 --> 00:30:18,160
Speaker 1: in the eighteen fifties and sixties, in tandem with the

469
00:30:18,200 --> 00:30:22,480
Speaker 1: invention of the cream separator. Prior to the stairs were

470
00:30:22,720 --> 00:30:26,920
Speaker 1: like fairly small, and butter producers used separating vats waiting

471
00:30:27,000 --> 00:30:28,760
Speaker 1: days for the cream derived at the top. But the

472
00:30:28,760 --> 00:30:33,200
Speaker 1: cream separator, which uses centrifugal forest to spend the cream up,

473
00:30:33,440 --> 00:30:40,920
Speaker 1: took minutes. So from eight seventy, US butter production increased

474
00:30:41,000 --> 00:30:44,880
Speaker 1: from twenty nine million pounds to over one billion pounds.

475
00:30:45,360 --> 00:30:48,600
Speaker 1: And it it kind of forced. I didn't really force

476
00:30:48,680 --> 00:30:53,280
Speaker 1: women out, but it wasn't women's kind of owned business anymore.

477
00:30:53,360 --> 00:30:56,480
Speaker 1: Accomminated because it was hard for women to legally own

478
00:30:56,520 --> 00:30:59,360
Speaker 1: stuff at that time. Yeah, that had something to do

479
00:30:59,440 --> 00:31:04,800
Speaker 1: with it. Moving on from that, Congress came up with

480
00:31:05,080 --> 00:31:10,080
Speaker 1: butter standards and definitions in eight six. In seven, the

481
00:31:10,360 --> 00:31:15,880
Speaker 1: Nebraska Dairymen's Association printed a farewell to quote sound dairy

482
00:31:15,920 --> 00:31:21,560
Speaker 1: Maid with her quote full rounded arms and sweet voice. Farewell,

483
00:31:22,000 --> 00:31:27,520
Speaker 1: Yes no more dairy Maid. Beatrice Creamery Company marketed the

484
00:31:27,560 --> 00:31:33,040
Speaker 1: first package butter in eight uh, and the current standards

485
00:31:33,080 --> 00:31:38,280
Speaker 1: the US uses for butter were enacted in These regulations

486
00:31:38,440 --> 00:31:42,560
Speaker 1: grade butter based on flavored color, saltiness, and texture, and

487
00:31:42,760 --> 00:31:45,120
Speaker 1: butter sold in the US has to be at least

488
00:31:45,800 --> 00:31:51,400
Speaker 1: butter fat. So that brings us mostly up to now.

489
00:31:52,360 --> 00:31:55,920
Speaker 1: And that's also where we're going to stop this episode.

490
00:31:56,840 --> 00:31:59,760
Speaker 1: So and the next one we're going to pick up

491
00:31:59,800 --> 00:32:03,040
Speaker 1: with how it's currently made and the science and health

492
00:32:03,200 --> 00:32:09,000
Speaker 1: and modern butter issues. Yeah, yeah, and uh and and

493
00:32:09,080 --> 00:32:12,240
Speaker 1: today we're going to get into how it's made and

494
00:32:12,480 --> 00:32:15,720
Speaker 1: some stuff about margarine and other things. But let's let's

495
00:32:15,760 --> 00:32:18,000
Speaker 1: dive right into that how it's made part. Like we

496
00:32:18,000 --> 00:32:19,680
Speaker 1: said at the top of the last show, we did

497
00:32:19,680 --> 00:32:23,840
Speaker 1: get to visit a small creamery and that that one

498
00:32:24,040 --> 00:32:29,480
Speaker 1: that one produces batches that are quite impressive about pounds

499
00:32:29,520 --> 00:32:34,480
Speaker 1: of butter to a batch, but the industrial butter churns

500
00:32:34,520 --> 00:32:37,200
Speaker 1: that happen are much much larger than that, but the

501
00:32:37,200 --> 00:32:40,400
Speaker 1: basic process is still the same. Essentially, cream is separated

502
00:32:40,440 --> 00:32:44,200
Speaker 1: from milk and pasteurized, then it's cooled. Then is the

503
00:32:44,240 --> 00:32:47,760
Speaker 1: time for churning. Churns these days are these huge aluminum

504
00:32:47,840 --> 00:32:50,840
Speaker 1: drums that are that are spun on the horizontal access

505
00:32:50,840 --> 00:32:54,880
Speaker 1: by motors like a clothes dryer, Like a clothes dryer

506
00:32:54,880 --> 00:32:58,040
Speaker 1: that fits thousands of gallons of stuff inside it. So

507
00:32:58,360 --> 00:33:00,840
Speaker 1: they pipe in thousands of gal of cream and start

508
00:33:00,920 --> 00:33:04,000
Speaker 1: spinning it, and there's a porthole usually on one end

509
00:33:04,040 --> 00:33:05,880
Speaker 1: of the cylinder so that you can keep an eye

510
00:33:05,880 --> 00:33:08,760
Speaker 1: on it. Within an hour, the fats come together and

511
00:33:08,800 --> 00:33:12,040
Speaker 1: the liquids separate out. They drain off the butter milk

512
00:33:12,120 --> 00:33:14,520
Speaker 1: because that's what those liquids are, and and rinse the

513
00:33:14,560 --> 00:33:17,480
Speaker 1: butter with cold water. Then they start the butterfat spinning

514
00:33:17,520 --> 00:33:19,920
Speaker 1: again to to work it further and to mix in

515
00:33:20,000 --> 00:33:22,240
Speaker 1: salt if the batch is going to be salted. The

516
00:33:22,360 --> 00:33:25,080
Speaker 1: butter clumps together in a huge mass at this point

517
00:33:25,200 --> 00:33:28,000
Speaker 1: and is pulled out or spun out of the drum,

518
00:33:28,400 --> 00:33:32,200
Speaker 1: weighed into batches and then molded and packaged for industry

519
00:33:32,200 --> 00:33:35,560
Speaker 1: and consumer use. And these these batches that they're handling

520
00:33:35,720 --> 00:33:39,960
Speaker 1: are like one thousand, five hundred to five thousand pounds

521
00:33:40,000 --> 00:33:43,480
Speaker 1: of butter at a time, which is about six hundred

522
00:33:43,560 --> 00:33:50,400
Speaker 1: and eight to two thousand two. I mean and like

523
00:33:50,440 --> 00:33:53,960
Speaker 1: that that three eight pounds was quite sufficient for breaking

524
00:33:53,960 --> 00:33:58,200
Speaker 1: my brain. So I kind of can't again. I'm like, oh, industry,

525
00:33:58,520 --> 00:34:02,120
Speaker 1: it's big, It's huge. Yes. In addition to this type

526
00:34:02,120 --> 00:34:06,000
Speaker 1: of machine, though, there are also more automated machines called

527
00:34:06,160 --> 00:34:11,960
Speaker 1: continuous flotation churns, which look a little bit like, uh

528
00:34:12,239 --> 00:34:16,160
Speaker 1: like like Willy Wonka's Everlasting gob Stopper machine, except instead

529
00:34:16,160 --> 00:34:18,879
Speaker 1: of candy coming out at the end nozzle, you get

530
00:34:18,880 --> 00:34:27,920
Speaker 1: a continuous ribbon of butter. Oh man, that sounds crazy

531
00:34:30,120 --> 00:34:37,960
Speaker 1: in a in a very kind of beautiful disturbing way. Yeah, okay,

532
00:34:38,000 --> 00:34:45,400
Speaker 1: well that's how it's made. Currently, let's talk about Marjarine briefly.

533
00:34:45,920 --> 00:34:52,080
Speaker 1: We shall just briefly. So in eighteen sixty nine, Emperor

534
00:34:52,120 --> 00:34:56,560
Speaker 1: Louis Napoleon the third held a competition offering a reward

535
00:34:56,600 --> 00:35:00,000
Speaker 1: to anyone who could come up with a cheaper alternative

536
00:35:00,120 --> 00:35:08,040
Speaker 1: to butter for the soldiers and the less rich than he. Yeah,

537
00:35:08,120 --> 00:35:10,080
Speaker 1: it was just it was kind of a social welfare

538
00:35:10,200 --> 00:35:15,440
Speaker 1: thing to feed the poor or the Navy, maybe mostly

539
00:35:15,480 --> 00:35:18,799
Speaker 1: the Navy, probably mostly the Navy, but they tried to

540
00:35:18,840 --> 00:35:23,960
Speaker 1: paint it in a way. Yeah, it's social welfare. It's lovely. Yeah.

541
00:35:24,320 --> 00:35:28,520
Speaker 1: French chemist Epolite mage Marius answered the call with a

542
00:35:28,560 --> 00:35:32,719
Speaker 1: beef tallospread he patented as oleo margarine. He took the

543
00:35:32,840 --> 00:35:36,680
Speaker 1: name from a Greek word that means pearl like, but

544
00:35:37,000 --> 00:35:41,920
Speaker 1: nobody seemed to appreciate it very much. Nope, and Morier

545
00:35:42,160 --> 00:35:45,960
Speaker 1: sold the patent to a Dutch company called Unilever, which

546
00:35:46,080 --> 00:35:49,560
Speaker 1: to this day is one of the largest producers of margarine.

547
00:35:50,120 --> 00:35:52,359
Speaker 1: He never made a profit off of his invention, though,

548
00:35:52,560 --> 00:35:57,719
Speaker 1: and died poor in eight Yeah. I wanted to say

549
00:35:57,800 --> 00:36:00,600
Speaker 1: here that not all margarine is necessar fairly made of

550
00:36:00,600 --> 00:36:03,239
Speaker 1: beef tallow that was that was his invention, But it

551
00:36:03,280 --> 00:36:05,719
Speaker 1: can be made with any type of oil that's been

552
00:36:06,040 --> 00:36:10,040
Speaker 1: transmogrified so that it's solid at room temperature, which most

553
00:36:10,040 --> 00:36:13,840
Speaker 1: oils by definition are not. In these early days, margarine

554
00:36:14,080 --> 00:36:16,799
Speaker 1: was made of animal fats that had been emulsified with

555
00:36:16,880 --> 00:36:20,400
Speaker 1: water and skim milk, all of which is definitely cheaper

556
00:36:20,520 --> 00:36:23,000
Speaker 1: than going to all the bother of making butter. Right,

557
00:36:24,160 --> 00:36:28,080
Speaker 1: margarine reached the United States in the seventies, it really

558
00:36:28,120 --> 00:36:30,600
Speaker 1: caught on, especially as a few years of bad weather

559
00:36:30,640 --> 00:36:34,360
Speaker 1: in Europe made it very profitable to export butter or

560
00:36:34,520 --> 00:36:38,200
Speaker 1: margarine that you're just selling is butter. Yeah. So, due

561
00:36:38,239 --> 00:36:41,640
Speaker 1: in part to some bad press from this, the dairy

562
00:36:41,680 --> 00:36:46,719
Speaker 1: industry stepped in and they lobbied hard against it, so hard,

563
00:36:47,480 --> 00:36:50,719
Speaker 1: succeeding in getting the federal government to in state the

564
00:36:50,920 --> 00:36:54,520
Speaker 1: Margarine Act in eighteen eighty six, which called for licensing

565
00:36:54,560 --> 00:36:58,880
Speaker 1: fees and restrictive taxes on margarine. Some states didn't allow

566
00:36:58,960 --> 00:37:03,880
Speaker 1: the sale of mar drain at all, and by nineteen

567
00:37:03,960 --> 00:37:07,839
Speaker 1: or two thirty two states pass laws prohibiting margarine's use

568
00:37:08,239 --> 00:37:10,920
Speaker 1: of yellow dye because they were using it to make

569
00:37:10,960 --> 00:37:15,440
Speaker 1: it appear more like butter. Yeah, and New Hampshire, Vermont,

570
00:37:15,520 --> 00:37:19,319
Speaker 1: and South Dakota required margarine to be dyed a very

571
00:37:19,680 --> 00:37:25,799
Speaker 1: very unappetizing pink who. Yeah. The Supreme Court overturned these

572
00:37:25,840 --> 00:37:30,160
Speaker 1: so called pink laws. Yeah, that's what they were called,

573
00:37:30,560 --> 00:37:35,799
Speaker 1: but the yellow margarine band stayed in place. Margarine manufacturers

574
00:37:35,840 --> 00:37:38,359
Speaker 1: later got around this by selling its product with two

575
00:37:38,400 --> 00:37:41,439
Speaker 1: capsules of yellow dye that you think you manually like

576
00:37:41,440 --> 00:37:46,799
Speaker 1: like as a consumer, would mix it in. Yeah, America's dairyland.

577
00:37:46,840 --> 00:37:48,919
Speaker 1: Wisconsin was the last to get rid of this law

578
00:37:49,160 --> 00:37:54,880
Speaker 1: in nineteen sixty seven, so not that long ago. And

579
00:37:54,920 --> 00:37:59,440
Speaker 1: speaking of Wisconsin and nineteen fifty five, Wisconsin hosted a

580
00:37:59,520 --> 00:38:03,879
Speaker 1: senator roal blindfolded it taste test between margarine and butter.

581
00:38:04,000 --> 00:38:07,880
Speaker 1: Nothing can go wrong here, right, Well, all the senators

582
00:38:07,880 --> 00:38:12,600
Speaker 1: got it right, except the loudly pro butter Gordon Rose Slip,

583
00:38:12,960 --> 00:38:18,200
Speaker 1: whose wife had been illegally, illegally replacing his butter with

584
00:38:18,280 --> 00:38:24,879
Speaker 1: yellow margarine due to her concerns about his heart. Man,

585
00:38:25,000 --> 00:38:29,120
Speaker 1: imagine finding something like that out. I know, I don't think.

586
00:38:29,160 --> 00:38:33,359
Speaker 1: I'm not sure if I could forgive that's. Yeah, I'm

587
00:38:33,400 --> 00:38:39,560
Speaker 1: sure they had quite the discussion after this awkward Yeah,

588
00:38:40,040 --> 00:38:41,799
Speaker 1: the stuff he missed in history class. By the way,

589
00:38:41,840 --> 00:38:45,160
Speaker 1: has an entire episode about all of this called Butter v.

590
00:38:45,560 --> 00:38:48,359
Speaker 1: Margarine and it's pretty excellent, so you should. You should

591
00:38:48,440 --> 00:38:50,439
Speaker 1: check it out if you want more more details about

592
00:38:50,480 --> 00:38:53,840
Speaker 1: all of that, Otherwise this would be an episode about margarine.

593
00:38:54,000 --> 00:38:58,000
Speaker 1: We just wanted to give the butter related margarine facts. Yeah, yeah,

594
00:38:58,080 --> 00:39:03,920
Speaker 1: just just a little nuggets, the pink walls, the margarine nuggets. Meanwhile,

595
00:39:04,280 --> 00:39:07,600
Speaker 1: science was advancing, as it tends to do. Um chemists

596
00:39:07,640 --> 00:39:10,640
Speaker 1: found a way to make plant based oils solid at

597
00:39:10,719 --> 00:39:13,640
Speaker 1: room temperature, and plant based oils are are chemically a

598
00:39:13,680 --> 00:39:15,920
Speaker 1: little bit different from animal oils, and that they're not

599
00:39:16,000 --> 00:39:19,000
Speaker 1: as excited about doing that thing. They don't want to

600
00:39:19,000 --> 00:39:21,920
Speaker 1: clump as much as animal oils do. Um. The process

601
00:39:22,000 --> 00:39:25,879
Speaker 1: is called hydrogenation because it involves hydrogen, and it really

602
00:39:25,960 --> 00:39:28,600
Speaker 1: is a great way to cut costs because plant based

603
00:39:28,600 --> 00:39:32,600
Speaker 1: oils are even cheaper than animal fats. Plus you're preserving

604
00:39:32,640 --> 00:39:36,239
Speaker 1: those oils because liquid oils go rancid relatively quickly. But

605
00:39:36,400 --> 00:39:40,440
Speaker 1: margarine keeps pretty well. Yeah, thanks in part to scarcity

606
00:39:40,520 --> 00:39:44,040
Speaker 1: during World War Two and the replacement of animal fats

607
00:39:44,080 --> 00:39:48,160
Speaker 1: with vegeta oils, margarine past butter and popularity in the

608
00:39:48,360 --> 00:39:53,360
Speaker 1: nineteen fifties and by nineteen seventy, Americans consumed in average

609
00:39:53,360 --> 00:39:56,480
Speaker 1: of ten pounds in margarine a year, And that probably

610
00:39:56,560 --> 00:39:58,680
Speaker 1: also has something to do with what we talked about before.

611
00:39:58,880 --> 00:40:00,520
Speaker 1: That was around the time when sugar or was like

612
00:40:00,640 --> 00:40:07,359
Speaker 1: fat bad, stay away from butter, no fat ever, eat

613
00:40:07,400 --> 00:40:13,920
Speaker 1: more sugar, yes, and margarine was perceived as the healthier

614
00:40:14,400 --> 00:40:17,400
Speaker 1: alternative to butter at the time. More on that in

615
00:40:17,440 --> 00:40:20,839
Speaker 1: a moment, Yes, because the pendulum has since swung the

616
00:40:20,880 --> 00:40:25,240
Speaker 1: other way, with butter consumption surpassing margarine in the United

617
00:40:25,280 --> 00:40:28,920
Speaker 1: States in two thousand fourteen. Took until it did. This

618
00:40:29,000 --> 00:40:32,760
Speaker 1: is very recent, with an average of five point six

619
00:40:32,800 --> 00:40:37,000
Speaker 1: pounds a year per person, and that's still way lower

620
00:40:37,160 --> 00:40:40,560
Speaker 1: than the eighteen pound per person per year average of

621
00:40:40,600 --> 00:40:44,560
Speaker 1: the early eighteen pounds per person. Just think about that

622
00:40:44,640 --> 00:40:52,000
Speaker 1: for a minute. Of butter, Yeah, oh, of butter, yes, okay, Yeah,

623
00:40:52,040 --> 00:40:54,359
Speaker 1: And a lot of this has to do with these

624
00:40:54,360 --> 00:40:59,680
Speaker 1: shifting health concerns because people were so worried about fat,

625
00:41:00,040 --> 00:41:05,040
Speaker 1: and now people are more worried about fake like what's

626
00:41:05,040 --> 00:41:08,080
Speaker 1: in their food? Yeah? Yeah, why why is this thing

627
00:41:08,120 --> 00:41:12,000
Speaker 1: man made? Okay? So, speaking of those health concerns, though,

628
00:41:12,239 --> 00:41:14,719
Speaker 1: we're going to get to them right after we take

629
00:41:14,719 --> 00:41:26,680
Speaker 1: a quick break for a word from our sponsor and

630
00:41:26,840 --> 00:41:31,520
Speaker 1: we're back, Thank you, sponsor. So, as we discussed at

631
00:41:31,600 --> 00:41:34,439
Speaker 1: length in our episode on sugar and health, and as

632
00:41:34,440 --> 00:41:37,480
Speaker 1: we were just alluding to a moment ago, fats like

633
00:41:37,600 --> 00:41:40,360
Speaker 1: butter are not the dietary demons that we once thought,

634
00:41:41,320 --> 00:41:43,640
Speaker 1: or rather that we were led to believe by decades

635
00:41:43,680 --> 00:41:47,719
Speaker 1: of willful propaganda from the sugar industry. Thanks sugar, But

636
00:41:48,560 --> 00:41:52,560
Speaker 1: how does butter specifically shape up health wise? Let me

637
00:41:52,600 --> 00:41:58,759
Speaker 1: tell you, please do The modern consensus dietary wise is

638
00:41:58,760 --> 00:42:02,960
Speaker 1: that plant based fats are healthier than animal fats. That

639
00:42:03,120 --> 00:42:07,399
Speaker 1: simple sentence actually contains a whole lot, though, so let's

640
00:42:07,440 --> 00:42:09,880
Speaker 1: unpack it. In order to do that, we have to

641
00:42:09,920 --> 00:42:11,919
Speaker 1: go back to some of the research we talked about

642
00:42:11,920 --> 00:42:14,880
Speaker 1: in our episode about sugar in your Health. In the

643
00:42:14,920 --> 00:42:18,080
Speaker 1: nineteen fifties, one Ansel Keys started working on a thing

644
00:42:18,120 --> 00:42:22,000
Speaker 1: called the Seven Countries Study, which documented the huge cultural

645
00:42:22,040 --> 00:42:25,759
Speaker 1: differences in rates of coronary heart disease. Why do people

646
00:42:25,800 --> 00:42:27,879
Speaker 1: from some regions get more sick and die of heart

647
00:42:27,880 --> 00:42:32,560
Speaker 1: disease more frequently? M He found that saturated fats were

648
00:42:32,600 --> 00:42:35,400
Speaker 1: associated with greater risk of heart disease, but the total

649
00:42:35,480 --> 00:42:39,840
Speaker 1: fat intake was not, And this study formed the It

650
00:42:39,880 --> 00:42:43,719
Speaker 1: was really revolutionary, not entirely the best, but but it

651
00:42:43,800 --> 00:42:46,840
Speaker 1: formed the basis for decades more research into how the

652
00:42:46,880 --> 00:42:51,280
Speaker 1: fats we eat affect our well, our health, and rats

653
00:42:51,440 --> 00:42:53,600
Speaker 1: health and monkeys health because a lot of the research

654
00:42:53,680 --> 00:42:56,200
Speaker 1: is done on a bunch of different animals. But okay,

655
00:42:56,480 --> 00:42:59,239
Speaker 1: in that Sugar episode, we talked about how some of

656
00:42:59,239 --> 00:43:02,040
Speaker 1: the research was either fault you to begin with, due

657
00:43:02,080 --> 00:43:05,480
Speaker 1: to researchers like Keys selecting their study populations a little

658
00:43:05,560 --> 00:43:10,280
Speaker 1: too carefully um and or that the research was twisted

659
00:43:10,280 --> 00:43:14,239
Speaker 1: by the sugar industry to vilify fat. But part of

660
00:43:14,239 --> 00:43:17,279
Speaker 1: the reason why sugar marketers were able to twist the

661
00:43:17,320 --> 00:43:20,920
Speaker 1: research was that the scientists weren't really looking into sugar

662
00:43:21,040 --> 00:43:25,440
Speaker 1: versus fat. They were looking into types of fat versus

663
00:43:25,440 --> 00:43:29,960
Speaker 1: other types of fat. And that key finding of Keys,

664
00:43:30,400 --> 00:43:33,319
Speaker 1: if you'll pardon the pun, is that saturated fats are

665
00:43:33,400 --> 00:43:37,239
Speaker 1: bad and other fats are okay. And that kind of

666
00:43:37,280 --> 00:43:41,480
Speaker 1: subtlety is unfortunately very easy to twist when you're just

667
00:43:41,560 --> 00:43:46,319
Speaker 1: trying to sell whatever isn't fat. And also unfortunately that

668
00:43:46,400 --> 00:43:49,719
Speaker 1: the more research that went into fat, the more complicated

669
00:43:49,760 --> 00:43:52,560
Speaker 1: it got. Surprised. Science gives us answers, but they're not

670
00:43:52,640 --> 00:43:55,319
Speaker 1: usually simple ones. Come on, science, Oh, I know, right,

671
00:43:55,400 --> 00:43:58,400
Speaker 1: get your get your stuff together. Geez. So, over the

672
00:43:58,480 --> 00:44:01,879
Speaker 1: next few decades, researchers figured out that fats are moved

673
00:44:01,880 --> 00:44:04,520
Speaker 1: around in our bodies by a few types of stuff

674
00:44:04,560 --> 00:44:08,560
Speaker 1: called lipoproteins. High density lipoproteins called h DALs you may

675
00:44:08,560 --> 00:44:10,920
Speaker 1: have heard of them. Take fats out of your cells

676
00:44:10,960 --> 00:44:12,799
Speaker 1: and send them to your liver to get them out

677
00:44:12,800 --> 00:44:16,480
Speaker 1: of your body. Low density lipoproteins called l d l's

678
00:44:16,800 --> 00:44:20,200
Speaker 1: put fats into your cells, and everybody needs some l

679
00:44:20,280 --> 00:44:22,360
Speaker 1: d l s, but having too many floating around was

680
00:44:22,400 --> 00:44:25,440
Speaker 1: found to be associated with a greater risk of heart disease.

681
00:44:26,080 --> 00:44:29,160
Speaker 1: Researchers also figured out that the types of fats you

682
00:44:29,239 --> 00:44:33,319
Speaker 1: eat affects your balance of l d l s and HDLs.

683
00:44:34,200 --> 00:44:36,800
Speaker 1: Stuff called unsaturated fats tend to lower your l d

684
00:44:37,040 --> 00:44:41,160
Speaker 1: l's and raise your h d ls. That's great, that's

685
00:44:41,160 --> 00:44:43,000
Speaker 1: the best. Less of the stuff that you don't want

686
00:44:43,000 --> 00:44:45,600
Speaker 1: and more of the stuff that you do. Uh, and

687
00:44:45,719 --> 00:44:48,000
Speaker 1: unsaturated fats are found in stuff like nuts and seeds

688
00:44:48,000 --> 00:44:52,080
Speaker 1: and fish. Saturated fats, on the other hand, raise both

689
00:44:52,600 --> 00:44:55,880
Speaker 1: l d l s and HDLs, and saturated fats is

690
00:44:55,920 --> 00:44:58,880
Speaker 1: the category that butter is in, along with other mammal

691
00:44:58,920 --> 00:45:03,719
Speaker 1: products pork, b dairy, and coconuts. Strangely, UH and the

692
00:45:03,760 --> 00:45:06,279
Speaker 1: more research that people do, the more it seems like

693
00:45:06,400 --> 00:45:08,400
Speaker 1: the raising of both l d l s and hdl

694
00:45:08,440 --> 00:45:14,319
Speaker 1: simultaneously is kind of fine. Eating saturated fats doesn't necessarily

695
00:45:14,400 --> 00:45:18,920
Speaker 1: increase your risk of heart disease. However, replacing some saturated

696
00:45:18,920 --> 00:45:22,160
Speaker 1: fats in your diet with unsaturated fats does seem to

697
00:45:22,280 --> 00:45:28,400
Speaker 1: lower your risk of heart disease, clear as mud, just

698
00:45:28,600 --> 00:45:33,080
Speaker 1: like all human and health things. Sure, it's but but okay,

699
00:45:33,080 --> 00:45:34,760
Speaker 1: So so the end the end result is that butter

700
00:45:35,120 --> 00:45:38,680
Speaker 1: is fine. I mean, you know, don't overdo it because

701
00:45:38,680 --> 00:45:42,439
Speaker 1: remember that it's a really high calorie food. But hey,

702
00:45:43,320 --> 00:45:47,800
Speaker 1: what about margarine? What about it? The fats that margarine

703
00:45:47,960 --> 00:45:52,799
Speaker 1: primarily contains are neither saturated nor unsaturated. There this whole

704
00:45:52,840 --> 00:45:57,120
Speaker 1: third category called trans fats. I remember how I said

705
00:45:57,160 --> 00:46:00,640
Speaker 1: that margarine is made of oil that's been trans agrified

706
00:46:00,960 --> 00:46:05,480
Speaker 1: to be solid room temperature. Do the process of changing

707
00:46:05,480 --> 00:46:08,440
Speaker 1: the chemical structure of fats changes the way that our

708
00:46:08,480 --> 00:46:12,640
Speaker 1: bodies interact with those fats. Uh So, trans fats wind

709
00:46:12,719 --> 00:46:16,000
Speaker 1: up raising your levels of quote unquote harmful l d

710
00:46:16,160 --> 00:46:22,520
Speaker 1: ls and lowering your good HDLs. So that's terrible, just awful.

711
00:46:22,640 --> 00:46:25,600
Speaker 1: That's the worst. I don't want that, you really don't.

712
00:46:25,760 --> 00:46:28,080
Speaker 1: And it's really it's kind of offensive when you think

713
00:46:28,120 --> 00:46:32,360
Speaker 1: about it, because you've turned relatively healthy, unsaturated plant based

714
00:46:32,400 --> 00:46:36,479
Speaker 1: fats into something that's unhealthy, and research indicates that there's

715
00:46:36,560 --> 00:46:39,840
Speaker 1: no safe level of trans fat consumption. Even small amounts

716
00:46:39,880 --> 00:46:43,160
Speaker 1: increase your risk of heart disease, and trans fats also

717
00:46:43,280 --> 00:46:46,280
Speaker 1: have been shown to contribute to insulin resistance, which increases

718
00:46:46,280 --> 00:46:53,320
Speaker 1: your risk of diabetes. It's upsetting, so butters Nope and Margarine,

719
00:46:53,480 --> 00:46:59,719
Speaker 1: I might not recommend eating Yeah, it's it's always sad

720
00:46:59,760 --> 00:47:02,600
Speaker 1: when people are trying to make the healthy choice and

721
00:47:04,280 --> 00:47:09,160
Speaker 1: it just ends up being unhealthier. But again, it's it's

722
00:47:09,160 --> 00:47:12,000
Speaker 1: all complicated, so complicated, and there's so much about our

723
00:47:12,040 --> 00:47:14,360
Speaker 1: bodies that we don't know yet and that we have

724
00:47:14,560 --> 00:47:18,200
Speaker 1: only started scratching the surface into figuring out. It's it's

725
00:47:18,239 --> 00:47:22,680
Speaker 1: we're complicated in there, and then all the bits are small. Yeah,

726
00:47:22,800 --> 00:47:26,560
Speaker 1: and I think unique in a lot of cases. Yeah,

727
00:47:26,600 --> 00:47:30,960
Speaker 1: like person to person, it's really hard to hard to um,

728
00:47:31,080 --> 00:47:35,279
Speaker 1: it's hard to make a generic Yeah. Yeah, I see

729
00:47:35,320 --> 00:47:39,279
Speaker 1: you getting sad, even all you out there in podcast land.

730
00:47:39,320 --> 00:47:42,920
Speaker 1: I can see you too, she can. Oh no, that's

731
00:47:43,120 --> 00:47:45,400
Speaker 1: that's not that's not less creepy. I was trying to

732
00:47:45,400 --> 00:47:48,320
Speaker 1: turn this around to a happy place. A flavor science.

733
00:47:48,640 --> 00:47:52,200
Speaker 1: Flavor science does sound fun. There are hundreds of flavor

734
00:47:52,280 --> 00:47:55,200
Speaker 1: compounds at work in butter. But the primary ones are

735
00:47:55,239 --> 00:47:59,040
Speaker 1: called diacetyl and asked to in like we said, a

736
00:47:59,120 --> 00:48:01,799
Speaker 1: billion years go at the very first part of this

737
00:48:02,080 --> 00:48:08,600
Speaker 1: butter stravaganza. UM. Those those two compounds are excreted by

738
00:48:08,680 --> 00:48:11,960
Speaker 1: the lactic acid bacteria that go to work in cultured butters.

739
00:48:12,200 --> 00:48:16,920
Speaker 1: They they eat lactose, milk, sugar and excrete alcohol and

740
00:48:17,080 --> 00:48:20,440
Speaker 1: these flavor compounds. So if you want to produce a

741
00:48:20,480 --> 00:48:24,080
Speaker 1: butter flavor artificially, you can either culture just a whole

742
00:48:24,080 --> 00:48:27,640
Speaker 1: crap ton of bacteria or yeast and collect the relative

743
00:48:27,640 --> 00:48:32,400
Speaker 1: compounds um. That's called natural butter flavoring on labels, or

744
00:48:32,520 --> 00:48:35,440
Speaker 1: you can synthesize the molecules in a lab and that's

745
00:48:35,480 --> 00:48:39,879
Speaker 1: that's what you see as artificial butter flavoring. Diastal isn't

746
00:48:39,880 --> 00:48:41,960
Speaker 1: just a butter thing, by the way, It's also made

747
00:48:42,040 --> 00:48:45,520
Speaker 1: during fermentation in some beers, and it's what gives Chardonnays

748
00:48:45,560 --> 00:48:51,839
Speaker 1: a buttery flavor. Yes, and uh, popcorn that smell yeah

749
00:48:51,960 --> 00:48:56,840
Speaker 1: yeah in microwave popcorn. Um. And you might have heard

750
00:48:56,960 --> 00:49:02,680
Speaker 1: about microwave popcorn causing health problems. It's it's it's true

751
00:49:02,880 --> 00:49:05,960
Speaker 1: that in some factory workers who breathe in like a

752
00:49:06,080 --> 00:49:10,400
Speaker 1: whole lot of diacetyl say it on microwave popcorn factory,

753
00:49:10,440 --> 00:49:13,919
Speaker 1: there is an increased risk of lung disease. But that's

754
00:49:13,960 --> 00:49:17,400
Speaker 1: not to say that eating microwave popcorn will cause you problems,

755
00:49:17,520 --> 00:49:19,680
Speaker 1: or that it's bad to breathe in the amount that

756
00:49:19,719 --> 00:49:23,279
Speaker 1: you'd make from popping a bag in your in your microwave. Occasionally,

757
00:49:24,600 --> 00:49:28,359
Speaker 1: you're gonna be okay. People who follow me in any

758
00:49:28,400 --> 00:49:30,719
Speaker 1: kind of social media know that popcorn is one of

759
00:49:30,760 --> 00:49:35,040
Speaker 1: my favorite things. So this is key information for me.

760
00:49:35,600 --> 00:49:38,480
Speaker 1: You got you got so worried, you know, but look

761
00:49:38,480 --> 00:49:40,719
Speaker 1: on my face was horsh it was I was like,

762
00:49:40,719 --> 00:49:43,000
Speaker 1: oh no, I tried to make it better and then

763
00:49:43,000 --> 00:49:47,840
Speaker 1: I failed. That's okay. And before we leave you today,

764
00:49:48,040 --> 00:49:50,680
Speaker 1: we wanted to go through some some cooking tips and

765
00:49:50,760 --> 00:49:55,440
Speaker 1: some just I don't know, extraneous butter cultural notes that

766
00:49:55,480 --> 00:49:57,839
Speaker 1: we that we found in our in our journeys of

767
00:49:57,880 --> 00:50:03,960
Speaker 1: the internets. So first, some butter cooking tips. Butter temperature

768
00:50:04,239 --> 00:50:07,880
Speaker 1: is very important. Yes, yes, we talked about the importance

769
00:50:07,960 --> 00:50:10,440
Speaker 1: of cold butter when making a pie crust in the

770
00:50:10,480 --> 00:50:13,320
Speaker 1: Apple Pie episode. Yeah, and and the idea here is

771
00:50:13,360 --> 00:50:16,040
Speaker 1: that you want to coat as many flower particles as

772
00:50:16,080 --> 00:50:18,239
Speaker 1: possible with fat so that they won't absorb too much

773
00:50:18,280 --> 00:50:21,839
Speaker 1: other liquid and thus get glutiny. But you also want

774
00:50:21,840 --> 00:50:24,239
Speaker 1: those fat particles to be firm so that they stay

775
00:50:24,320 --> 00:50:27,000
Speaker 1: chunky right until they melt in the oven. Um. That's

776
00:50:27,040 --> 00:50:30,720
Speaker 1: because the water content of the butter will evaporate, creating

777
00:50:30,719 --> 00:50:34,560
Speaker 1: these lovely stiff air pockets, and the fat content is

778
00:50:34,600 --> 00:50:38,160
Speaker 1: absorbed by the flour kind of kind of moisturizing it um.

779
00:50:38,280 --> 00:50:42,600
Speaker 1: Thus you get a tender yet flaky crust that sounds delicious.

780
00:50:43,280 --> 00:50:47,440
Speaker 1: When you're creaming together butter and sugar, the butter should

781
00:50:47,520 --> 00:50:52,400
Speaker 1: ideally be softened at room temperature, not melted. No, because

782
00:50:52,400 --> 00:50:55,320
Speaker 1: because creaming is a whipping process that creates a structure

783
00:50:55,440 --> 00:50:57,400
Speaker 1: out of the butter in the sugar with lots of

784
00:50:57,440 --> 00:51:00,920
Speaker 1: air pockets throughout. When you then add into the mixture,

785
00:51:01,120 --> 00:51:04,759
Speaker 1: the egg distributes itself into those pockets, which just stabilizes

786
00:51:04,800 --> 00:51:08,439
Speaker 1: the dough. Yes, and if you do have to melt

787
00:51:08,480 --> 00:51:11,799
Speaker 1: the butter, it's best to let it cool bit so

788
00:51:11,880 --> 00:51:14,880
Speaker 1: it's not hot, especially if their eggs involved, because you

789
00:51:14,880 --> 00:51:16,680
Speaker 1: don't want to scramble the eggs as soon as you

790
00:51:16,840 --> 00:51:19,279
Speaker 1: put the butter in. That would be very sad. You

791
00:51:19,320 --> 00:51:22,359
Speaker 1: want to pay attention to salted versus unsalted. I've made

792
00:51:22,400 --> 00:51:26,440
Speaker 1: that mistake. Yeah, although if you do accidentally buy salted

793
00:51:26,480 --> 00:51:29,400
Speaker 1: and you meant to buy unsalted, just don't add salted

794
00:51:29,680 --> 00:51:34,560
Speaker 1: later on in the recipe. Yes, the milk solids in butter,

795
00:51:35,280 --> 00:51:39,279
Speaker 1: I mean it burns more quickly than other fats. It

796
00:51:39,320 --> 00:51:44,320
Speaker 1: starts to smoke at degrees fahrenheit about one seven degrees celsius.

797
00:51:44,760 --> 00:51:46,399
Speaker 1: So if you're going to use it in salt hanging,

798
00:51:46,640 --> 00:51:49,640
Speaker 1: it's better to add it towards the end in combination

799
00:51:49,680 --> 00:51:56,480
Speaker 1: with something else, another oil, um, or else use clarified butter. Yeah,

800
00:51:56,920 --> 00:52:02,439
Speaker 1: speaking of of those those milk solids, browned butter so good. Oh,

801
00:52:02,480 --> 00:52:06,680
Speaker 1: it's so good in cookies and sauces and basically everything. Now,

802
00:52:06,719 --> 00:52:09,959
Speaker 1: if you've never experienced this minor miracle, all you gotta

803
00:52:10,000 --> 00:52:12,680
Speaker 1: do is melt butter over load of medium heat in

804
00:52:12,719 --> 00:52:15,480
Speaker 1: a in a light colored potter skillet. That'll let you

805
00:52:15,560 --> 00:52:18,319
Speaker 1: keep an eye on it better. Um, because you're you're

806
00:52:18,320 --> 00:52:20,960
Speaker 1: going to continue cooking it gently until the water in

807
00:52:21,000 --> 00:52:23,919
Speaker 1: the butter boils off and the milk solids separate out

808
00:52:23,920 --> 00:52:26,200
Speaker 1: from the fat in these little flecks that are going

809
00:52:26,239 --> 00:52:30,120
Speaker 1: to turn golden brown. And and yeah, so so you're

810
00:52:30,120 --> 00:52:31,960
Speaker 1: watching for the golden brown turning of the flex. You

811
00:52:32,000 --> 00:52:35,800
Speaker 1: don't want to burn it. And it gives butter this amazing, beautiful,

812
00:52:35,960 --> 00:52:40,080
Speaker 1: rich nutty flavor. Yeah, and that the first time I

813
00:52:40,120 --> 00:52:43,560
Speaker 1: made it, the recipe I was following it said you'll

814
00:52:43,600 --> 00:52:49,480
Speaker 1: know when you smell the like caramel tastes, taste smell

815
00:52:50,120 --> 00:52:54,759
Speaker 1: and I'm one of those people that I'm like, I

816
00:52:54,800 --> 00:52:58,640
Speaker 1: won't there, won't be, won't anything like that, and there

817
00:52:58,800 --> 00:53:04,000
Speaker 1: was Wow, Suddenly it's it's lovely. And by the way,

818
00:53:04,000 --> 00:53:05,960
Speaker 1: if you if you want to if you need chilled

819
00:53:06,000 --> 00:53:07,840
Speaker 1: butter for a recipe, but you want to brown the

820
00:53:07,840 --> 00:53:10,360
Speaker 1: butter first, to just brown it and then chill it

821
00:53:10,840 --> 00:53:14,560
Speaker 1: and then use it as directed. Wow, I've never done

822
00:53:14,560 --> 00:53:21,160
Speaker 1: this before, but I intend to try. Uh. Also, okay,

823
00:53:21,480 --> 00:53:25,399
Speaker 1: back to Wisconsin butter laws and thanks to Instagram user

824
00:53:25,520 --> 00:53:29,000
Speaker 1: binary Pineapple for the tip off on this one. Also

825
00:53:29,040 --> 00:53:32,439
Speaker 1: thanks for making an amazing user name um. They also

826
00:53:32,480 --> 00:53:34,680
Speaker 1: mentioned that their mother in law has stories about her

827
00:53:34,719 --> 00:53:38,640
Speaker 1: neighbors crossing state lines to Illinois to buy margarine to

828
00:53:38,680 --> 00:53:42,719
Speaker 1: smuggle home. It was no joke, man, Yeah uh and

829
00:53:42,719 --> 00:53:45,279
Speaker 1: and yeah no, so okay. So there was a law

830
00:53:45,280 --> 00:53:48,560
Speaker 1: put in place in Wisconsin in nineteen three amidst all

831
00:53:48,600 --> 00:53:52,479
Speaker 1: of that Margarine kerfuffle um that mandates that all butter

832
00:53:52,520 --> 00:53:55,840
Speaker 1: sold within the state must be evaluated by a state

833
00:53:55,880 --> 00:53:59,880
Speaker 1: appointed panel. The panel grades the butter based on thirty

834
00:54:00,040 --> 00:54:03,360
Speaker 1: two quality points, and selling butter that has not been

835
00:54:03,360 --> 00:54:06,040
Speaker 1: thus graded in Wisconsin can carry a fine of up

836
00:54:06,040 --> 00:54:08,359
Speaker 1: to a thousand bucks and a jail term of up

837
00:54:08,360 --> 00:54:13,000
Speaker 1: to six months. Back in February, Carry Gold, which is

838
00:54:13,000 --> 00:54:17,040
Speaker 1: an Irish butter producer Delicious Product, had to stop exporting

839
00:54:17,040 --> 00:54:20,800
Speaker 1: its butter to Wisconsin because of this law. In March,

840
00:54:21,000 --> 00:54:24,680
Speaker 1: a local civil advocacy group, the Wisconsin Institute for Law

841
00:54:24,719 --> 00:54:27,600
Speaker 1: and Liberty, got involved. They filed suit with the state

842
00:54:27,640 --> 00:54:30,840
Speaker 1: government to get Carry Gold back on store shelves, claiming

843
00:54:30,840 --> 00:54:35,120
Speaker 1: that the law was suppressing consumer choice. And then in April,

844
00:54:35,680 --> 00:54:39,319
Speaker 1: an Amish dairy out of Ohio called Minerva filed a

845
00:54:39,640 --> 00:54:43,640
Speaker 1: federal lawsuit after being told to either fly in state

846
00:54:43,640 --> 00:54:49,360
Speaker 1: appointed graders or to stop selling their product in Wisconsin. Yeah, Amish,

847
00:54:49,400 --> 00:54:53,320
Speaker 1: Ohio dairy called Minerva, Yeah, what's wrong with you? How

848
00:54:53,440 --> 00:54:57,600
Speaker 1: dare you so? So? Yeah? So we're we're living in

849
00:54:57,680 --> 00:55:02,120
Speaker 1: exciting legal butter times pose for for Wisconsin. And I'm

850
00:55:02,160 --> 00:55:04,880
Speaker 1: kind of joking, but I'm kind of not. Yeah. This

851
00:55:05,000 --> 00:55:08,680
Speaker 1: is the culmination of of almost a hundred years of

852
00:55:09,600 --> 00:55:15,880
Speaker 1: butter battle. Butter battle. That sounds so excellent. Another fun

853
00:55:16,160 --> 00:55:24,279
Speaker 1: cultural butter fact butter sculpture, buttered butter sculpture. Yeah. In

854
00:55:24,520 --> 00:55:31,600
Speaker 1: eighteen seventy six, dreaming iolanthe kicked off the strange, uniquely

855
00:55:31,640 --> 00:55:35,960
Speaker 1: American take on butter sculpture when it made waves at

856
00:55:36,000 --> 00:55:41,239
Speaker 1: the Centennial Exhibition in Philadelphia. Thousands of people forked over

857
00:55:41,320 --> 00:55:44,960
Speaker 1: twenty five cents to see this butter sculpture preserved with

858
00:55:45,080 --> 00:55:49,479
Speaker 1: constantly renewed buckets of ice. Yeah, and the New York

859
00:55:49,480 --> 00:55:54,080
Speaker 1: Times wrote, the harmony of the face is exquisite. The

860
00:55:54,239 --> 00:55:59,920
Speaker 1: ear is quite a marvel of delicate manipulation. It was

861
00:56:00,120 --> 00:56:05,880
Speaker 1: big deal, and the artist Caroline shock Brooks went on

862
00:56:06,200 --> 00:56:10,200
Speaker 1: tour after the success and eventually settled down in Washington,

863
00:56:10,239 --> 00:56:12,919
Speaker 1: d C. Where she did portraits of presidents and other

864
00:56:13,000 --> 00:56:17,080
Speaker 1: politicians portraits out of butter in butter. Yeah. Her work

865
00:56:17,160 --> 00:56:20,560
Speaker 1: culminated in a massive portrait of a wealthy family called

866
00:56:20,640 --> 00:56:25,080
Speaker 1: La Rosa. That took eight years what yah and was

867
00:56:25,160 --> 00:56:29,919
Speaker 1: later sculpted more permanently out of marvel. But it's still

868
00:56:29,920 --> 00:56:33,520
Speaker 1: a thing. With the invention of refrigeration, butter sculpting in

869
00:56:33,600 --> 00:56:37,719
Speaker 1: chreast in popularity, it saw ups and downs. Its butter

870
00:56:37,760 --> 00:56:40,640
Speaker 1: became scarce during things like the Great Depression in World

871
00:56:40,640 --> 00:56:46,000
Speaker 1: War two, and in nineteenft seven Norma Duffy Lion started

872
00:56:46,040 --> 00:56:49,160
Speaker 1: a tradition of sculpting a cow made out of butter

873
00:56:49,280 --> 00:56:52,440
Speaker 1: each year for the Iowa State Fair until two thousand

874
00:56:52,520 --> 00:56:56,600
Speaker 1: and six. She also did pop cultural and political figures

875
00:56:56,640 --> 00:56:59,920
Speaker 1: like Elvis and Obama. She came out of retirement to

876
00:57:00,000 --> 00:57:06,200
Speaker 1: do Obama. That's delightful. Yeah, it's very interesting, And of

877
00:57:06,239 --> 00:57:08,640
Speaker 1: course if you want to, you can make your own

878
00:57:08,640 --> 00:57:11,680
Speaker 1: butter at home. You can't though it's so much work

879
00:57:11,719 --> 00:57:15,239
Speaker 1: that we're not entirely sure why you would. Uh. You

880
00:57:15,239 --> 00:57:17,280
Speaker 1: don't even need a churn though. You can just shake

881
00:57:17,360 --> 00:57:20,280
Speaker 1: a cup of heavy cream in a quart sized mason

882
00:57:20,400 --> 00:57:23,840
Speaker 1: jar for like fifteen minutes um until the butter forms up,

883
00:57:24,160 --> 00:57:26,320
Speaker 1: and then rinse it with cold water a couple of

884
00:57:26,320 --> 00:57:29,160
Speaker 1: times and need it until all the air and water

885
00:57:29,280 --> 00:57:33,240
Speaker 1: pockets are are gone and then it's butter. Yeah, if

886
00:57:33,280 --> 00:57:36,200
Speaker 1: any of you try it, please let us know. It

887
00:57:36,200 --> 00:57:38,320
Speaker 1: sounds like a good arm workout. I know I get

888
00:57:38,320 --> 00:57:42,120
Speaker 1: tired after like making a cocktail and cocktail shaker thirty

889
00:57:42,160 --> 00:57:44,959
Speaker 1: seconds in. Yeah, I don't know. I think that was enough.

890
00:57:45,640 --> 00:57:50,600
Speaker 1: That's enough shaking. That's that's shaken. That about brings us

891
00:57:50,640 --> 00:57:54,800
Speaker 1: to the end of Butter Butterganza. I never thought that

892
00:57:54,840 --> 00:57:57,160
Speaker 1: I would be sick of reading about butter, but but

893
00:57:57,200 --> 00:57:59,600
Speaker 1: at this very current moment, I kind of am It

894
00:57:59,680 --> 00:58:03,240
Speaker 1: was a uh, it was quite a bit of stuff

895
00:58:03,320 --> 00:58:08,280
Speaker 1: too need through. There's a pun there somewhere we didn't make.

896
00:58:08,360 --> 00:58:09,760
Speaker 1: There were a lot of puns we could have made,

897
00:58:09,760 --> 00:58:12,400
Speaker 1: and we didn't. So not not nearly enough. It's true,

898
00:58:15,600 --> 00:58:18,160
Speaker 1: and that brings us to the end of this classic

899
00:58:18,200 --> 00:58:21,360
Speaker 1: episode on butter. We hope that you enjoyed it, and

900
00:58:21,360 --> 00:58:25,200
Speaker 1: we hope that you're finding if I mean, if you're

901
00:58:25,200 --> 00:58:28,080
Speaker 1: finding baking projects that use butter and are having a

902
00:58:28,120 --> 00:58:30,920
Speaker 1: good time. We would love to hear about it. Oh

903
00:58:30,960 --> 00:58:34,720
Speaker 1: my gosh. Um uh. We we always love hearing from y'all.

904
00:58:34,800 --> 00:58:38,160
Speaker 1: Um uh oh. I do have one update though to

905
00:58:38,640 --> 00:58:41,600
Speaker 1: the story that I was talking about about Wisconsin and

906
00:58:41,640 --> 00:58:48,400
Speaker 1: they're continued low key ridiculous butter laws. So so there

907
00:58:48,480 --> 00:58:52,000
Speaker 1: was this, uh, this this lawsuit I was talking about, UM,

908
00:58:52,240 --> 00:58:55,600
Speaker 1: brought about by Minerva Dairy, um from Ohio. This this

909
00:58:55,880 --> 00:59:00,240
Speaker 1: buttery creamery from Ohio. Um and uh, and it was

910
00:59:00,280 --> 00:59:06,640
Speaker 1: settled in favor of Wisconsin's butter laws. In February, the

911
00:59:06,760 --> 00:59:11,080
Speaker 1: US Seventh Circuit Court of Appeals held up those butter laws.

912
00:59:11,360 --> 00:59:13,440
Speaker 1: Minerva tried sending it all the way to the Supreme

913
00:59:13,480 --> 00:59:16,840
Speaker 1: Court for a review, but the Supreme Court like respectfully

914
00:59:16,880 --> 00:59:19,600
Speaker 1: declined to review the case. They were like, all that's

915
00:59:19,640 --> 00:59:28,360
Speaker 1: been said has been said here. Oh, I'm sure there's

916
00:59:28,360 --> 00:59:38,880
Speaker 1: always more to say about butter and margarine. That's pretty great. Um,

917
00:59:38,920 --> 00:59:42,000
Speaker 1: it's a it's a serious business. I say that in jest,

918
00:59:42,040 --> 00:59:45,600
Speaker 1: but it also legitimately is it is I mean, and

919
00:59:45,840 --> 00:59:49,040
Speaker 1: these are you know, people's livelihoods in the same way

920
00:59:49,160 --> 00:59:51,360
Speaker 1: or in a similar way to um to all the

921
00:59:51,440 --> 00:59:54,920
Speaker 1: laws protecting the names of foods from certain regions and

922
00:59:54,960 --> 00:59:57,640
Speaker 1: stuff it. You know, it's a little bit silly on

923
00:59:57,720 --> 01:00:00,320
Speaker 1: the surface right up until you realize that this really

924
01:00:00,400 --> 01:00:03,960
Speaker 1: is people's lives and livelihoods and and pride on the line,

925
01:00:04,160 --> 01:00:16,200
Speaker 1: so absolutely absolutely um well, speaking of livelihoods and prime pride, Please,

926
01:00:16,960 --> 01:00:20,320
Speaker 1: if if you're working on any projects with butter or

927
01:00:20,360 --> 01:00:23,520
Speaker 1: without anything cool, we would love to hear from you,

928
01:00:24,920 --> 01:00:28,760
Speaker 1: and our email is Hello at savor pod dot com.

929
01:00:29,160 --> 01:00:31,600
Speaker 1: You can also find us on social media. We are

930
01:00:31,680 --> 01:00:34,760
Speaker 1: on Twitter, Facebook, and Instagram at savor pod and we

931
01:00:34,800 --> 01:00:37,200
Speaker 1: do hope to hear from you. Savor is production of

932
01:00:37,200 --> 01:00:39,479
Speaker 1: I Heart Radio. For more podcasts to my heart Radio,

933
01:00:39,560 --> 01:00:41,920
Speaker 1: you can visit the i heart Radio app, Apple Podcasts,

934
01:00:41,960 --> 01:00:44,800
Speaker 1: or wherever you listen to your favorite shows. Thanks as

935
01:00:44,840 --> 01:00:48,040
Speaker 1: always to our superproducers Dylan Fagan and Andrew Howard. Thanks

936
01:00:48,040 --> 01:00:49,560
Speaker 1: to you for listening, and we have that lots more

937
01:00:49,560 --> 01:00:50,760
Speaker 1: good things are coming your way