WEBVTT - The Violet Episode Comes and Goes

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<v Speaker 1>Hello, and welcome to Sabor production of iHeartRadio. I'm Anny Rees.

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<v Speaker 2>And I'm Lauren Vogelbaum, and today we have an episode

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<v Speaker 2>for you about violets.

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<v Speaker 1>Yes. I always love our flower episodes, even though they're

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<v Speaker 1>a little bit difficult to pin down.

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<v Speaker 2>Always uh huh. And there are so many poetical references

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<v Speaker 2>in this one that I stopped myself at a certain

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<v Speaker 2>point and was like, we're going to have to do

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<v Speaker 2>a bonus episode about this if we want to do this,

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<v Speaker 2>because there's too many poems about violets.

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<v Speaker 1>Yes, And in fact, we were discussing before I had

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<v Speaker 1>an unfinished note in the outline hmmm, where I was

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<v Speaker 1>like poetry about violets through the time, and I never

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<v Speaker 1>finished it, and then because of DeLay's and a bunch

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<v Speaker 1>of various things, I forgot that I had it, and

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<v Speaker 1>then thought Lauren was going to finish the thought, and

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<v Speaker 1>I was very excited about it.

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<v Speaker 2>And I had to be the buzzkill who today like

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<v Speaker 2>commented on the unfinished phrase like, Hey, my dude, like,

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<v Speaker 2>are you going to finish this thought?

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<v Speaker 1>Oh? No, I thought it was your thought, So no, okay,

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<v Speaker 1>we're all doing great. We are doing great. We're speaking of,

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<v Speaker 1>we are a little behind with this one, but there

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<v Speaker 1>was an idea behind.

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<v Speaker 2>It, right, So Mother's Day as we are recording this

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<v Speaker 2>was this past Sunday, and I was like, hey, let's

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<v Speaker 2>do something nice for Mother's Day, maybe perhaps a flower,

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<v Speaker 2>and we somehow landed on violets. Yeah, yeah, that's pretty

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<v Speaker 2>much it. But yes, Mother's Day, Yeah, yeah, absolutely.

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<v Speaker 1>I'm actually meeting with my mom this weekend because the

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<v Speaker 1>weather was so bad. Oh yeah, so's it's timely in

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<v Speaker 1>that way.

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<v Speaker 2>Oh yeah, yeah, I mean, celebrate the mothers in your

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<v Speaker 2>life every day. For anyone who has a hard time

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<v Speaker 2>on a Mother's Day, I see you. And you know,

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<v Speaker 2>violets are still very nice.

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<v Speaker 1>Violets are still really nice. So for past episodes you

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<v Speaker 1>can see I would say rosewater, dandelion, lavender.

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<v Speaker 2>Yeah we did that. I forgot about that.

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<v Speaker 1>Uh huh. Yes, I would never forget because I learned

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<v Speaker 1>that my lion trick doesn't work in that episode. Lions

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<v Speaker 1>are not deterred by lavender. Oh heck, I forgot about

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<v Speaker 1>that too. Here we are, thanks for reminding me. I've

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<v Speaker 1>got to live. I gotta know what I'm gonna do

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<v Speaker 1>if I face a lion lauren and also marigolds.

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<v Speaker 2>Yes, yeah, yes, yes, such, yes, but that brings us

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<v Speaker 2>to our question. Sure, violets, what are they?

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<v Speaker 1>Well?

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<v Speaker 2>Violets are small flowers that are purple to white in color,

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<v Speaker 2>sometimes a little bit of both in patterns or gradients,

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<v Speaker 2>and have a scent that's sort of soft and sweet

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<v Speaker 2>and a little bit woody, like a gentle, powdery sort

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<v Speaker 2>of floral. The blossoms can be used whole as a

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<v Speaker 2>garnish in salads or desserts, or can be sugared and

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<v Speaker 2>eaten as a candy or used as a garnish for desserts.

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<v Speaker 2>The flavor and color come through well in extracts, which

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<v Speaker 2>are used to flavor jellies and candies, baked goods, creamy

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<v Speaker 2>desserts of various kinds, liqueurs. The plant's leaves are edible too,

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<v Speaker 2>and can be used as fresh or cooked greens. They're

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<v Speaker 2>a little bit bitter and vegetable and put off a

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<v Speaker 2>little bit of like slippy, thickening mucilage they're cooked. Yeah,

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<v Speaker 2>violets are just a treat, just real pretty to look at,

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<v Speaker 2>and their leaves are like a real pretty dark green,

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<v Speaker 2>and they're just small and they smell nice. And they

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<v Speaker 2>go well with a lot of other flavors, and they

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<v Speaker 2>kind of grow everywhere just on their own, whether you

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<v Speaker 2>want them to or not. They're just a little ground treat.

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<v Speaker 2>A ground treat, yeah, as opposed to as opposed to

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<v Speaker 2>a tree treat, which is different, Okay, botanically.

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<v Speaker 1>Okay.

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<v Speaker 2>The word violet is used confusingly for hundreds of flowers

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<v Speaker 2>in the wide genus Viola, which also includes things that

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<v Speaker 2>are not called violets that are also edible, like pansies. However,

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<v Speaker 2>often when you're talking about edible violets, you're talking about

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<v Speaker 2>Viola odorata, also called sweet violets or English violets, among

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<v Speaker 2>many other name or similar looking species like Viola sororia

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<v Speaker 2>also called common violet, which are typically less scented but

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<v Speaker 2>also quite edible. As far as I am personally aware

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<v Speaker 2>due to relatively brief research, don't take my word for it.

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<v Speaker 2>Flowers in the Viola genus are generally edible, but if

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<v Speaker 2>you're unsure of what you're dealing with, definitely consult a

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<v Speaker 2>field guide or local expert before you go foraging. Like

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<v Speaker 2>I've read that yellow colored violets can cause stomach upset

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<v Speaker 2>when eaten in large amounts. Know what you're growing and harvesting.

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<v Speaker 2>For example, some things that are called violets, like African violets,

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<v Speaker 2>are in a different genus and are not okay to eat.

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<v Speaker 2>The leaves in particular, can resemble other plants that you

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<v Speaker 2>should not eat. Always look stuff up if you are

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<v Speaker 2>not sure. As social media personality, the black forager would

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<v Speaker 2>say happy snacking, don't die, Yes.

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<v Speaker 1>Don't good advice, okay.

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<v Speaker 2>Viola odorata grow close to the ground, usually only a

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<v Speaker 2>few inches tall, maybe like four inches or ten centimeters.

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<v Speaker 2>Viola sororia can be about twice as tall as that,

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<v Speaker 2>still not big. In both, the leaves are this like

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<v Speaker 2>cute heart shape or kind of like a rounded fan shape,

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<v Speaker 2>and are a little bit shiny. Underground, the plants grow

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<v Speaker 2>rhizomes and true roots off of those, and the plants

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<v Speaker 2>can spread in a few different ways via above ground shoots,

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<v Speaker 2>or from self fertilized underground near ground flower buds, or

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<v Speaker 2>from the seeds that pollinated flowers will produce, assuming you

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<v Speaker 2>don't eat the flowers first. The seeds are contained within

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<v Speaker 2>the plant's fruit, which is basically this like hard oval

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<v Speaker 2>shaped seed pod that will split open into three sections.

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<v Speaker 2>Shooting the seeds up and away when they're fully developed.

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<v Speaker 2>A little bit stranger things, ask still pretty cool.

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<v Speaker 1>Yeah, that sounds pretty cool.

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<v Speaker 2>Oh and speaking of those seeds, So this isn't strictly

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<v Speaker 2>food related, but I learned a new thing today. Okay,

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<v Speaker 2>some seeds, these seeds included, have like a little fleshy

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<v Speaker 2>structure attached to the outside that will contain some fats

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<v Speaker 2>and some proteins, and ants love them. Ants will take

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<v Speaker 2>seeds with this feature. It's called an alaisome. I think

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<v Speaker 2>I'm saying that right. They'll take it. They'll take these

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<v Speaker 2>seeds back to their nest and give them to their

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<v Speaker 2>developing larvae. The larvae eat the elaisome, but leave the

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<v Speaker 2>seed intact, which the worker ants will then take out

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<v Speaker 2>of their nest to their waste disposal area, which is

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<v Speaker 2>a thing that ant colonies have, and they'll leave it there.

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<v Speaker 2>And ant waste sites are rich in nutrients, so the

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<v Speaker 2>seeds will germinate and grow into a new plant. This

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<v Speaker 2>is a whole type of symbiotic relationship known as burmacoccary

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<v Speaker 2>that apparently has evolved independently in all kinds of different

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<v Speaker 2>flowering plants. I love this. I love this nature is

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<v Speaker 2>so weird. Mrma Coachery if you're wondering, essentially means circular

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<v Speaker 2>ant dance in Greek.

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<v Speaker 1>Okay, I like that. I like both the words mcrockery

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<v Speaker 1>and the image of ants dancing in a circle. Yeah. Yeah, man.

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<v Speaker 2>Anyway, having all of these contingent plans for reproduction is

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<v Speaker 2>why violets can be really pesky in a grass lawn

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<v Speaker 2>if you're trying to keep it perfect. On a related note,

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<v Speaker 2>I can't tell you what to do, and I understand

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<v Speaker 2>that perfect grass lawns are like really pretty, but consider

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<v Speaker 2>killing your lawn and replacing it with native plants.

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<v Speaker 1>Yeah, that's of my dad. He called it a naturally

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<v Speaker 1>ard Yeah. I put that in quotes because he said

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<v Speaker 1>it with such a specifics.

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<v Speaker 2>But you're not doubting. You're not doubting the naturalness or

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<v Speaker 2>the yardness. You're saying it was specifically a natural yar.

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<v Speaker 1>Yes, it was like, yeah, what he called it?

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<v Speaker 2>Yeah, okay, And anyway, anyway, those flowers on violets will

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<v Speaker 2>bloom in the early spring. They have five petals arranged

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<v Speaker 2>into a group of three, forming a sort of cup

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<v Speaker 2>for nectar on the bottom, and then another group of two.

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<v Speaker 2>On the top, they'll often have a bit of white

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<v Speaker 2>towards the center of the petals and a little spot

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<v Speaker 2>of yellow, but otherwise the petals can range in any

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<v Speaker 2>shade of purple to white to pink. And yeah, they

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<v Speaker 2>have this like delicate, powdery sweet sort of scent and flavor,

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<v Speaker 2>which is extra interesting because it messes with your nervous

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<v Speaker 2>system just a little so that it appears to come

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<v Speaker 2>and go.

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<v Speaker 1>Okay.

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<v Speaker 2>This is because one of the scent compounds in violets

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<v Speaker 2>is something called ionine, which a smells a floral powdery

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<v Speaker 2>and b temporarily blocks you from smelling anything once you've

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<v Speaker 2>smelled a certain amount of it. This is also so cool.

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<v Speaker 2>I learned two things today, all right, So okay, let's

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<v Speaker 2>back up a second. The way that you smell things

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<v Speaker 2>is that let's say that a pizza just came out

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<v Speaker 2>of the oven, and the hot bread and sauce and

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<v Speaker 2>cheese are all putting off scent compounds into the air.

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<v Speaker 2>As you breathe in air, some of those scent molecules

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<v Speaker 2>will enter your airways and bind to nerve endings called

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<v Speaker 2>olfactory receptors and activate those receptors, thus sending a message

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<v Speaker 2>to your brain that you're smelling the cheese or the

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<v Speaker 2>bread or the sauce, and okay, when a compound activates

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<v Speaker 2>a nerve receptor, that compound is called an agonist. But

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<v Speaker 2>some molecules can also bind to olfactory nerve receptors and

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<v Speaker 2>not send a signal, and furthermore block other molecules from

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<v Speaker 2>attaching and potentially signaling, and these compounds are called antagonists.

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<v Speaker 2>An Ionine can act as both. So so you smell

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<v Speaker 2>it for a little bit, and then it inhibits your

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<v Speaker 2>ability to smell for a little bit, and then after

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<v Speaker 2>a few breaths or minutes or whatever, it stops blocking

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<v Speaker 2>those receptors.

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<v Speaker 1>And you can smell it.

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<v Speaker 2>Anew. I did not know that compounds could be both.

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<v Speaker 2>I didn't know that this is This is awesome.

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<v Speaker 1>It is very cool. And when I read it, the

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<v Speaker 1>first thing I thought was have there been murder mysteries

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<v Speaker 1>where this was used? I'm just curious. That is very neat,

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<v Speaker 1>it's really difficul it's really cool.

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<v Speaker 2>I mean potentially, yeah, it was that there was a

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<v Speaker 2>certain period of time when violets were used as a

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<v Speaker 2>funerary flower, partially because of this capacity to block your

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<v Speaker 2>olfactory sense, because if you're hanging out around a dead body,

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<v Speaker 2>you might not want to smell it for a minute. There,

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<v Speaker 2>you know.

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<v Speaker 1>Yes, and so many times with these flower episodes, I

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<v Speaker 1>just want to talk about the old language of flowers.

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<v Speaker 1>But we have to remind ourselves we're a food show.

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<v Speaker 1>But I do know part of the reason violets essentially

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<v Speaker 1>got for a while got put in into the same

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<v Speaker 1>pin of like melancholy, it was because of this. It

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<v Speaker 1>was like when you forget something and then it comes back. Yeah,

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<v Speaker 1>forget it and then it wow.

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<v Speaker 2>Okay, So speaking of yeah, ostensibly a food show, all right,

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<v Speaker 2>you can candy the flowers. You can dip them in

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<v Speaker 2>something sticky like egg white or aquafaba, and then dip

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<v Speaker 2>them in sugar like granulated sugar and then let them dry. Also,

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<v Speaker 2>in addition to being a nice flavor, the extract is

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<v Speaker 2>really pretty. It's like you can get a really good,

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<v Speaker 2>deep violet color off of it. And it turns out

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<v Speaker 2>that the pigment that makes violets violet is pH reactive,

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<v Speaker 2>meaning that it changes colors based on how acidic or basic.

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<v Speaker 2>That the solution that it's in itself is so in

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<v Speaker 2>a neutral PhD water or alcohol or sugar syrup situation,

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<v Speaker 2>it's going to be like like green to blue, and

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<v Speaker 2>then if you add an acid like lemon juice, it'll

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<v Speaker 2>turn like purple to pink, similar with litmus paper. Yeah,

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<v Speaker 2>and this means that you can have a lot of

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<v Speaker 2>fun with cocktails and other like decorative kitchen projects. M

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<v Speaker 2>also of violet liqueurs. You could make your own at home,

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<v Speaker 2>but there are several that are made commercially, often called

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<v Speaker 2>by the French term crem devillt. It's not creamy here.

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<v Speaker 2>Crem indicates an extraction. I believe I didn't double check that,

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<v Speaker 2>but I feel good about it, which means I'm probably

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<v Speaker 2>wrong fact checking for another date. At any rate. Creme

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<v Speaker 2>de villa is an element of the classic cocktail that aviation,

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<v Speaker 2>which is gin lemon juice, marachino licur and violet liqueur.

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<v Speaker 1>So good.

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<v Speaker 2>That is one of my That is just one of

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<v Speaker 2>my favorite all time cocktails, just so nice. If you

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<v Speaker 2>do start experimenting with the bottle of violet liqueur, use

0:14:47.600 --> 0:14:51.440
<v Speaker 2>it sparingly at first. The floralness can pack more of

0:14:51.440 --> 0:14:57.160
<v Speaker 2>a punch than you think. Yeah, yes, yeah, I've not

0:14:57.280 --> 0:15:01.240
<v Speaker 2>personally worked with the greens though, I did go outside

0:15:01.240 --> 0:15:04.040
<v Speaker 2>and like eat a few leaves while I was writing

0:15:04.040 --> 0:15:14.760
<v Speaker 2>this outline, are just violet violet leaves annie specificity. I

0:15:14.920 --> 0:15:16.960
<v Speaker 2>checked to make sure that the seed pods were the

0:15:17.000 --> 0:15:20.320
<v Speaker 2>type of seed pods that violets have, as the flowers

0:15:20.320 --> 0:15:23.640
<v Speaker 2>are not in bloom right now, so again safe foraging.

0:15:25.160 --> 0:15:26.800
<v Speaker 2>They were just gonna. They were a little bit bitter

0:15:27.160 --> 0:15:29.600
<v Speaker 2>and vegetable. I don't know, but yeah, I understand that

0:15:29.640 --> 0:15:31.800
<v Speaker 2>they're best when they're young and tender in the spring,

0:15:31.920 --> 0:15:33.640
<v Speaker 2>but are fine when they're cooked. When they're a little

0:15:33.640 --> 0:15:36.360
<v Speaker 2>bit older and tougher. People recommend cooking them in general.

0:15:36.520 --> 0:15:41.320
<v Speaker 2>Apparently sound folks are sensitive to them when they're raw. Okay,

0:15:42.080 --> 0:15:47.040
<v Speaker 2>further test, Oh yeah, yeah, are needed? Yes, Well what

0:15:47.240 --> 0:15:51.320
<v Speaker 2>about the nutrition? You know, plants in general are good

0:15:51.320 --> 0:15:54.400
<v Speaker 2>for you. You know, they've got fiber and micronutrients, stuff

0:15:54.440 --> 0:15:57.640
<v Speaker 2>like that. Different types of violets have been used in

0:15:57.720 --> 0:16:02.160
<v Speaker 2>traditional medicines in various culture around the world, often for

0:16:02.280 --> 0:16:06.200
<v Speaker 2>cough related ailments, and research about that is happening. But

0:16:06.360 --> 0:16:10.600
<v Speaker 2>you know, say ra motto before you bodies are complicated.

0:16:10.800 --> 0:16:15.520
<v Speaker 2>More research is necessary before ingesting a medicinal amount of anything.

0:16:15.560 --> 0:16:18.840
<v Speaker 2>You should consult a healthcare provider who is not us.

0:16:19.960 --> 0:16:27.320
<v Speaker 1>Definitely not nobors. Well, we do have some numbers for you,

0:16:27.880 --> 0:16:29.680
<v Speaker 1>we do, all right.

0:16:29.800 --> 0:16:33.640
<v Speaker 2>Viola is one of the widest genera of flowering plants,

0:16:33.800 --> 0:16:37.880
<v Speaker 2>containing some four hundred to seven hundred species, depending on

0:16:37.920 --> 0:16:42.000
<v Speaker 2>who you ask. These range from the herbal types that

0:16:42.000 --> 0:16:45.520
<v Speaker 2>we've been talking about, to like small shrub types in

0:16:45.560 --> 0:16:50.320
<v Speaker 2>the Hawaiian Islands to succulent types in the Andes. Fascinating,

0:16:52.080 --> 0:16:54.440
<v Speaker 2>but like, yeah, like the list of places that violets

0:16:54.480 --> 0:16:56.720
<v Speaker 2>are native to is way longer than the list of

0:16:56.720 --> 0:17:01.000
<v Speaker 2>places that they're not. Somehow, like Western af Africa, eastern

0:17:01.040 --> 0:17:05.960
<v Speaker 2>South America, and western Australia didn't get any other than that.

0:17:06.160 --> 0:17:08.560
<v Speaker 2>I like, like they've been introduced to most of the Caribbean.

0:17:08.800 --> 0:17:14.760
<v Speaker 2>They're just really widespread, And even within those hundreds of species,

0:17:14.800 --> 0:17:16.959
<v Speaker 2>there can be a lot of different varieties that are

0:17:17.000 --> 0:17:22.960
<v Speaker 2>bred for center color or whatever. Speaking a little bit

0:17:23.000 --> 0:17:26.800
<v Speaker 2>more broadly, the global market for packaged edible flowers is

0:17:26.880 --> 0:17:29.720
<v Speaker 2>expected to hit three hundred and eighty million dollars a

0:17:29.800 --> 0:17:33.359
<v Speaker 2>year by twenty twenty six. Vola species I keep going

0:17:33.400 --> 0:17:35.720
<v Speaker 2>back and forth between viola and viola. I think I'm

0:17:35.760 --> 0:17:37.800
<v Speaker 2>sorry I'm not going to stop because I can't remember

0:17:37.800 --> 0:17:40.399
<v Speaker 2>which one it is and those ab things it is

0:17:40.440 --> 0:17:42.400
<v Speaker 2>on off one zero. I have no idea. It could

0:17:42.400 --> 0:17:44.160
<v Speaker 2>be anyon so.

0:17:46.119 --> 0:17:53.080
<v Speaker 1>You're a robot, yes, not when a vampire got it.

0:17:54.240 --> 0:17:59.080
<v Speaker 2>They're probably pretty close anyway. Anyway, species in this genus

0:17:59.119 --> 0:18:04.000
<v Speaker 2>are considered a profitable segment of that fresh packaged market,

0:18:04.840 --> 0:18:14.879
<v Speaker 2>though not as profitable as marigolds, those tricksy marigolds. The

0:18:14.960 --> 0:18:18.800
<v Speaker 2>market for violet extract is worth over two hundred million

0:18:18.840 --> 0:18:22.840
<v Speaker 2>dollars a year. The natural extract is now outpacing the

0:18:22.880 --> 0:18:26.199
<v Speaker 2>market for the synthetic extract, which is impressive because for

0:18:26.240 --> 0:18:29.720
<v Speaker 2>a long time synthetic was kind of the thing it's

0:18:29.800 --> 0:18:33.639
<v Speaker 2>It's apparently one of the earlier types of synthetic florals

0:18:33.680 --> 0:18:39.920
<v Speaker 2>because of ironine being relatively easily discovered, but I couldn't

0:18:39.920 --> 0:18:41.679
<v Speaker 2>find an exact date on that, so I'm not going

0:18:41.720 --> 0:18:43.679
<v Speaker 2>to mention it in the history section. But here we

0:18:43.720 --> 0:18:49.000
<v Speaker 2>are more. Violet extract goes into cosmetics and like personal

0:18:49.000 --> 0:18:51.520
<v Speaker 2>care products than the food and beverage industry, but not

0:18:51.600 --> 0:18:58.440
<v Speaker 2>by a whole lot. And there are some violet festivals

0:18:58.480 --> 0:19:03.960
<v Speaker 2>in France, there's one in Provence, in this village near

0:19:04.000 --> 0:19:07.560
<v Speaker 2>the Mediterranean coast, in between like can and Monaco. As

0:19:07.560 --> 0:19:10.040
<v Speaker 2>of twenty twenty five, it was in its seventy eighth year.

0:19:11.280 --> 0:19:15.240
<v Speaker 2>There's a parade of floats made with real and paper flowers,

0:19:15.400 --> 0:19:18.520
<v Speaker 2>and music and dancing and all kinds of food and

0:19:18.600 --> 0:19:23.840
<v Speaker 2>drinks and products for sale made with violence. Oh, listeners,

0:19:24.160 --> 0:19:28.040
<v Speaker 2>if you've been, Oh, I found photos. It looks gorgeous.

0:19:29.000 --> 0:19:33.439
<v Speaker 1>You must let us know. Yes, yes, yes, yes, please yes,

0:19:34.400 --> 0:19:39.600
<v Speaker 1>because honestly, a lot of are ostensibly a feud show.

0:19:39.720 --> 0:19:44.199
<v Speaker 1>A lot of our history doesn't necessarily involve food, but plenty,

0:19:44.640 --> 0:19:50.440
<v Speaker 1>we've got nuggets of it there. Yeah, yes, So we

0:19:50.480 --> 0:19:53.200
<v Speaker 1>will get into that after a quick break from award

0:19:53.200 --> 0:20:05.560
<v Speaker 1>from our sponsors, and we're back. Thank you sponsor, Yes,

0:20:05.680 --> 0:20:11.879
<v Speaker 1>thank you. Okay. So different types of violets originated in

0:20:11.960 --> 0:20:13.720
<v Speaker 1>different places around.

0:20:13.320 --> 0:20:19.040
<v Speaker 2>The world, mostly in temperate parts of the Northern Hemisphere.

0:20:19.320 --> 0:20:21.800
<v Speaker 2>But again there's a lot of violets. For the two

0:20:21.840 --> 0:20:25.439
<v Speaker 2>that we've been mostly talking about today. V Odorata is

0:20:25.480 --> 0:20:29.480
<v Speaker 2>from areas around the Mediterranean and V. Sororia is North American.

0:20:31.960 --> 0:20:36.760
<v Speaker 1>Yeah, yep. Violets do have a long history of being

0:20:36.840 --> 0:20:39.679
<v Speaker 1>prized in certain cultures. For a variety of things. The

0:20:39.840 --> 0:20:43.520
<v Speaker 1>ancient Greeks used violets to flavor wines or honey, and

0:20:43.600 --> 0:20:46.800
<v Speaker 1>violets are mentioned in the first century CE cookbook Out

0:20:46.800 --> 0:20:50.399
<v Speaker 1>of Ancient Rome. The Epicus talked about that a lot before.

0:20:52.000 --> 0:20:55.720
<v Speaker 1>The indigenous peoples in North America used all parts of

0:20:55.720 --> 0:20:58.600
<v Speaker 1>the violet culinarily and medicinally.

0:20:59.359 --> 0:21:03.399
<v Speaker 2>I read that and some a Jibwe traditions. During like

0:21:03.920 --> 0:21:07.800
<v Speaker 2>fluffy springtime snows, they would harvest violets and then steep

0:21:07.800 --> 0:21:10.960
<v Speaker 2>them overnight in birch bark containers, and then the next

0:21:11.040 --> 0:21:16.359
<v Speaker 2>day use the cooled colorful tea or extract to top

0:21:16.960 --> 0:21:19.520
<v Speaker 2>fresh snow with as a treat.

0:21:20.040 --> 0:21:23.159
<v Speaker 1>Well, that sounds nice, right, and like you said, it

0:21:23.240 --> 0:21:27.760
<v Speaker 1>is very pretty. It can be very striking, so yeah,

0:21:28.080 --> 0:21:32.199
<v Speaker 1>oh yeah, kind of speaking of. During the Medieval and

0:21:32.240 --> 0:21:35.800
<v Speaker 1>Renaissance periods in Europe's violets were sometimes used in art

0:21:35.960 --> 0:21:40.520
<v Speaker 1>to depict purity and innocence. The flowers themselves were dried

0:21:40.720 --> 0:21:43.520
<v Speaker 1>in preparation of winter to use in the cold months.

0:21:43.840 --> 0:21:46.959
<v Speaker 1>The leaves were also eaten. On top of that, the

0:21:47.000 --> 0:21:51.480
<v Speaker 1>petals were sometimes used for decorations on things like cakes,

0:21:51.800 --> 0:21:56.240
<v Speaker 1>which again I can just see how visually that would

0:21:56.240 --> 0:22:02.400
<v Speaker 1>be a nice, nice little thing. In seventeenth century Culpeper's

0:22:02.480 --> 0:22:06.840
<v Speaker 1>herbal included an entry on violets. It described many medicinal

0:22:06.960 --> 0:22:11.439
<v Speaker 1>uses for the plant, but also culinary applications, particularly with

0:22:11.560 --> 0:22:16.840
<v Speaker 1>violet syrup and in liqueurs. And this is just a

0:22:16.880 --> 0:22:18.880
<v Speaker 1>brief aside. I think this is where I got caught

0:22:18.960 --> 0:22:21.840
<v Speaker 1>up in the whole poetry thing and never finished my

0:22:22.160 --> 0:22:27.480
<v Speaker 1>complete thought. But here we go, and stick with me.

0:22:28.640 --> 0:22:32.800
<v Speaker 1>In celebration of Elizabeth, the first poet, Edmund Spencer wrote

0:22:32.880 --> 0:22:36.000
<v Speaker 1>The Fairy Queen in fifteen ninety and here's a sample

0:22:36.040 --> 0:22:40.520
<v Speaker 1>from that. She'd bathe with roses red and violet's blue,

0:22:40.960 --> 0:22:44.200
<v Speaker 1>and all the sweetest flowers that in the forest grew.

0:22:45.400 --> 0:22:50.240
<v Speaker 1>And if that sounds familiar, it's really stuck around. About

0:22:50.280 --> 0:22:55.359
<v Speaker 1>two centuries later, poet Joseph Johnson wrote the Roses read

0:22:55.480 --> 0:22:59.040
<v Speaker 1>the Violet's blue, the honey sweet, and so are you.

0:23:00.760 --> 0:23:05.520
<v Speaker 1>In eighteen sixty two, Victor Hugo included this in his

0:23:05.680 --> 0:23:11.080
<v Speaker 1>play Leis Miserbla. Violets are blue, Roses are red, Violets

0:23:11.080 --> 0:23:14.280
<v Speaker 1>are blue. I Love My Loves, which I actually haven't

0:23:14.320 --> 0:23:19.639
<v Speaker 1>seen that play, but I was reading it about it

0:23:19.760 --> 0:23:23.520
<v Speaker 1>for this research, and I'm to understand that we've largely

0:23:23.600 --> 0:23:27.159
<v Speaker 1>misinterpreted as a society.

0:23:29.640 --> 0:23:34.600
<v Speaker 2>I've not so I'm personally not familiar with Lima's rob

0:23:35.640 --> 0:23:40.480
<v Speaker 2>I with neither the musical nor the book. Nothing about

0:23:40.520 --> 0:23:44.199
<v Speaker 2>it is familiar to me. But I looked this one up.

0:23:44.200 --> 0:23:47.600
<v Speaker 2>It's part of a song sung by Fantine. That's all

0:23:47.640 --> 0:23:49.720
<v Speaker 2>I got for you. I would have to look further

0:23:49.760 --> 0:23:51.720
<v Speaker 2>into it, which I did not do in preparation for

0:23:51.760 --> 0:23:55.080
<v Speaker 2>this episode. Well, I know people are fans, so please

0:23:55.080 --> 0:23:58.040
<v Speaker 2>write in, Oh, I know people are fans.

0:23:58.440 --> 0:24:01.000
<v Speaker 1>Oh yes. According to what I read, though, it was

0:24:01.080 --> 0:24:08.760
<v Speaker 1>kind of like it wasn't the It doesn't have the

0:24:08.880 --> 0:24:11.359
<v Speaker 1>vibe we say when we say like roses are red,

0:24:11.440 --> 0:24:13.520
<v Speaker 1>violets are blue. It was much more kind of like

0:24:14.920 --> 0:24:16.760
<v Speaker 1>things are how they are, and that's just it.

0:24:17.920 --> 0:24:22.960
<v Speaker 2>But well, if you can imagine from a piece of

0:24:23.000 --> 0:24:27.399
<v Speaker 2>media titled miserab things are going poorly.

0:24:30.000 --> 0:24:35.200
<v Speaker 1>Well, all right, listeners were counting on you. We could

0:24:35.240 --> 0:24:38.560
<v Speaker 1>have looked it up, and we were. We skewed it

0:24:38.760 --> 0:24:43.600
<v Speaker 1>because we're a food show. But here's another note that's

0:24:43.640 --> 0:24:48.840
<v Speaker 1>not food related. Interestingly, thousands of years ago, poets sappho

0:24:48.960 --> 0:24:51.800
<v Speaker 1>of lesbos out of ancient Greek who is a lesbian

0:24:52.000 --> 0:24:55.680
<v Speaker 1>icon of history, wrote you put on many wreaths of

0:24:55.800 --> 0:24:59.160
<v Speaker 1>violets and roses together by my side, and round your

0:24:59.200 --> 0:25:03.440
<v Speaker 1>tender neck put many woven garlands made from flowers.

0:25:05.080 --> 0:25:09.640
<v Speaker 2>So yeah, being being written about in a romantic poetic

0:25:09.680 --> 0:25:15.960
<v Speaker 2>way for millennia. Violets did also figure into an ancient

0:25:16.040 --> 0:25:20.560
<v Speaker 2>Greek myth about io When she was a human and

0:25:20.600 --> 0:25:26.560
<v Speaker 2>when Zeus fell for her because he was irrepressibly a

0:25:26.600 --> 0:25:31.960
<v Speaker 2>philander philanderer, she got turned into a cow and violets

0:25:31.960 --> 0:25:36.400
<v Speaker 2>were created for her to eat. The It's the myths

0:25:36.440 --> 0:25:40.080
<v Speaker 2>are unclear on who turned her into the cow, who

0:25:40.119 --> 0:25:42.080
<v Speaker 2>turned her into the cow, and who gave her the violets,

0:25:42.080 --> 0:25:43.520
<v Speaker 2>but that's the gist of the concept.

0:25:46.080 --> 0:25:50.240
<v Speaker 1>So many of these myths revolve around, well, we turned

0:25:50.240 --> 0:25:56.520
<v Speaker 1>her into x y Z animal. That's just it. Okay, Yep,

0:25:57.200 --> 0:26:01.800
<v Speaker 1>just happens sometimes. Yep, it does, it does. Going back

0:26:01.840 --> 0:26:03.919
<v Speaker 1>to a point I made earlier, at least since the

0:26:03.960 --> 0:26:07.679
<v Speaker 1>sixteen hundreds, we see this recurring theme of the violent

0:26:07.800 --> 0:26:12.080
<v Speaker 1>scent being described as melancholy or sad, as well as

0:26:12.080 --> 0:26:15.399
<v Speaker 1>in terms of music. Some speculate this is because of

0:26:15.480 --> 0:26:19.719
<v Speaker 1>the violet's unique fragrance properties that cause humans to experience

0:26:19.760 --> 0:26:23.920
<v Speaker 1>it and burst like something fading away only to return

0:26:23.960 --> 0:26:26.800
<v Speaker 1>again later. I think that's so cool.

0:26:27.119 --> 0:26:28.919
<v Speaker 2>That's so interesting, it really is.

0:26:31.400 --> 0:26:34.800
<v Speaker 1>I love that it got incorporated into art, even though

0:26:34.840 --> 0:26:37.080
<v Speaker 1>people might not have necessarily understood.

0:26:37.400 --> 0:26:41.040
<v Speaker 2>Yeah, but they were like, this is a weird thing. Yeah,

0:26:41.800 --> 0:26:43.800
<v Speaker 2>let's be metaphorical about that. Cool.

0:26:44.600 --> 0:26:50.840
<v Speaker 1>Yes, which brings us to Shakespeare. Shakespeare was a big

0:26:50.880 --> 0:26:55.520
<v Speaker 1>fan of violets. Shakespeare's early sixteen hundred play Twelfth Night

0:26:55.920 --> 0:27:00.320
<v Speaker 1>references them quote, oh it came so over my ear,

0:27:00.480 --> 0:27:03.600
<v Speaker 1>like the sweet sound that breathes upon a bank of violets,

0:27:03.680 --> 0:27:07.399
<v Speaker 1>stealing and giving odor. Enough, no more, tis not so

0:27:07.560 --> 0:27:12.680
<v Speaker 1>sweet as it was before, which is the thing, like, yeah,

0:27:13.080 --> 0:27:14.359
<v Speaker 1>stealing and giving odor.

0:27:15.240 --> 0:27:20.320
<v Speaker 2>Yeah, yeah, he wrote. Shakespeare wrote about violets a lot.

0:27:20.480 --> 0:27:22.160
<v Speaker 2>That was the point at which I had to stop

0:27:22.160 --> 0:27:25.320
<v Speaker 2>myself and go, like, this is a different episode. The

0:27:25.400 --> 0:27:31.880
<v Speaker 2>Shakespeare references alone are a different episode, let alone anything else.

0:27:33.640 --> 0:27:37.000
<v Speaker 1>Yeah, I think that's where I got. This whole section

0:27:37.480 --> 0:27:41.280
<v Speaker 1>got me stuck, because we do love learning about that

0:27:41.320 --> 0:27:41.960
<v Speaker 1>kind of stuff.

0:27:42.280 --> 0:27:47.679
<v Speaker 2>Oh yeah, it's super fascinating and I'm a big Shakespeare nerd. Anyway,

0:27:47.880 --> 0:27:49.960
<v Speaker 2>and okay, so but yes.

0:27:51.880 --> 0:27:55.760
<v Speaker 1>Yeah, just know if you're interested, there's a lot of

0:27:55.760 --> 0:27:57.120
<v Speaker 1>material out there for you.

0:27:57.400 --> 0:27:59.640
<v Speaker 2>There is, and we may revisit it later.

0:28:00.119 --> 0:28:07.159
<v Speaker 1>We may. Napoleon and Empress Josephine's favorite flower was reportedly

0:28:07.240 --> 0:28:11.960
<v Speaker 1>the European violet. Allegedly, he would give Josephine a bouquet

0:28:12.000 --> 0:28:16.520
<v Speaker 1>of them every year on their wedding anniversary. Even after

0:28:16.600 --> 0:28:19.800
<v Speaker 1>he divorced and died, he was buried with the locket

0:28:19.880 --> 0:28:23.720
<v Speaker 1>of her hair and some violets. Corn Twitter read Napoleon's

0:28:23.720 --> 0:28:26.719
<v Speaker 1>second wife, Mary Louise, liked violets too, so they were

0:28:26.800 --> 0:28:28.960
<v Speaker 1>very popular in France. Yeah.

0:28:29.000 --> 0:28:31.000
<v Speaker 2>I read that those violets that he was buried with

0:28:31.119 --> 0:28:32.560
<v Speaker 2>he had plucked from her grave.

0:28:33.160 --> 0:28:36.200
<v Speaker 1>Ooh yeah, that's some emo.

0:28:37.160 --> 0:28:42.400
<v Speaker 2>Okay, that's like Mary Shelley level emo. Yes, I adore it.

0:28:43.840 --> 0:28:46.800
<v Speaker 2>Right Around this time, in the seventeen to eighteen hundreds,

0:28:46.800 --> 0:28:50.320
<v Speaker 2>there are records of color changing ink being made from

0:28:50.440 --> 0:28:52.960
<v Speaker 2>violet juice as a sort of parlor trick in France

0:28:53.000 --> 0:28:56.120
<v Speaker 2>and England. So like going back to that color changing

0:28:56.160 --> 0:28:58.640
<v Speaker 2>property of acid versus base, right, Like if you paint

0:28:58.680 --> 0:29:01.840
<v Speaker 2>a piece of paper with a clear acid on one

0:29:01.880 --> 0:29:07.480
<v Speaker 2>bit and a clear base on another, something like lemon

0:29:07.560 --> 0:29:10.000
<v Speaker 2>juice on one part and like baking soda and water

0:29:10.160 --> 0:29:12.040
<v Speaker 2>on another part. Or you know you would have used

0:29:12.040 --> 0:29:14.680
<v Speaker 2>potash at the time, but sure, And then you write

0:29:14.800 --> 0:29:18.680
<v Speaker 2>or draw over both sections of the paper using violet

0:29:18.760 --> 0:29:21.840
<v Speaker 2>juice as your ink. You'll get reds on the acid

0:29:21.920 --> 0:29:27.240
<v Speaker 2>part and then greens on the base part.

0:29:27.760 --> 0:29:30.600
<v Speaker 1>That is so cool. You told me when you suggest

0:29:30.720 --> 0:29:32.360
<v Speaker 1>this topic. You were like, it's going to be a

0:29:32.400 --> 0:29:35.800
<v Speaker 1>lot of different avenues and you were crooks.

0:29:37.560 --> 0:29:43.280
<v Speaker 2>Oh it is it is speaking of in England, violets

0:29:43.400 --> 0:29:47.840
<v Speaker 2>had around this time, Ish gained an association with like

0:29:48.080 --> 0:29:54.200
<v Speaker 2>shy feminine modesty, you know, the shrinking violet, possibly because

0:29:54.240 --> 0:29:57.520
<v Speaker 2>of that scent thing, or possibly because the plants kind

0:29:57.560 --> 0:29:59.560
<v Speaker 2>of like hide amongst other greenery.

0:30:01.600 --> 0:30:07.080
<v Speaker 1>Yes, and violets were very popular during Victorian and Edwardian

0:30:07.160 --> 0:30:11.680
<v Speaker 1>times in Europe, largely as a cut flower. During this time,

0:30:11.720 --> 0:30:16.240
<v Speaker 1>they were really sought after for their beauty and their perfume.

0:30:16.760 --> 0:30:19.600
<v Speaker 2>Both to wear on a pin or buttonhole or as

0:30:19.600 --> 0:30:23.600
<v Speaker 2>a perfume or to eat as a breath freshener and

0:30:23.640 --> 0:30:25.000
<v Speaker 2>a flavor of retreats.

0:30:25.560 --> 0:30:29.440
<v Speaker 1>Yes. In France, there was a push to breed varieties

0:30:29.480 --> 0:30:32.920
<v Speaker 1>that were more fragrant and have longer stems. A lot

0:30:32.960 --> 0:30:36.480
<v Speaker 1>of different varieties were described in French sources beginning around

0:30:36.480 --> 0:30:39.040
<v Speaker 1>the end of the eighteen hundreds, so they were really

0:30:39.040 --> 0:30:43.360
<v Speaker 1>pushing this. This is also when violets got incorporated into

0:30:43.440 --> 0:30:47.200
<v Speaker 1>all kinds of things in France, candied violets, violet syrup,

0:30:47.400 --> 0:30:50.720
<v Speaker 1>violet perfumes, and ice cream. They were just looking to

0:30:50.720 --> 0:30:55.120
<v Speaker 1>add it to anything. Chocolates with violet cream and topped

0:30:55.120 --> 0:30:58.080
<v Speaker 1>with violets were popular in England at this time too,

0:30:59.240 --> 0:31:03.520
<v Speaker 1>and yes, crim de violets brandy with added sugars and

0:31:03.560 --> 0:31:06.680
<v Speaker 1>steeped in violets, has been around since at least the

0:31:06.760 --> 0:31:10.560
<v Speaker 1>nineteenth century. It was typically served with something like vermouse

0:31:11.200 --> 0:31:17.200
<v Speaker 1>until the Aviation cocktail, which was allegedly invented in nineteen

0:31:17.240 --> 0:31:23.440
<v Speaker 1>sixteen separate episode. After a major producer closed their doors

0:31:23.480 --> 0:31:27.840
<v Speaker 1>in the sixties, this product, krim de violet, almost faded

0:31:27.840 --> 0:31:31.920
<v Speaker 1>away until the two thousands. Towards the end of the

0:31:31.960 --> 0:31:35.920
<v Speaker 1>eighteen hundreds early nineteen hundreds, the Hudson Valley in New

0:31:36.040 --> 0:31:42.200
<v Speaker 1>York was facing this sharp economic downturn. Greenhouses owned by

0:31:42.240 --> 0:31:46.840
<v Speaker 1>the wealthy weren't being maintained, and then a britishman named

0:31:47.000 --> 0:31:51.200
<v Speaker 1>William Saltford got the idea to use these greenhouses to

0:31:51.280 --> 0:31:56.600
<v Speaker 1>launch commercial industry around growing violets. His gambit paid off

0:31:56.720 --> 0:32:01.400
<v Speaker 1>as violets became popular in fashion and in nearby cities,

0:32:02.400 --> 0:32:06.479
<v Speaker 1>and that area was dubbed the violet Capital of the world.

0:32:07.880 --> 0:32:10.480
<v Speaker 1>This all changed in the twenties and thirties with the

0:32:10.520 --> 0:32:12.440
<v Speaker 1>fungal outbreak and the Great Depression.

0:32:13.680 --> 0:32:22.080
<v Speaker 2>Huh. Meanwhile, there was a resurgence of violets as a

0:32:22.160 --> 0:32:27.640
<v Speaker 2>sapphic symbol in the nineteen twenties due to this stage

0:32:27.680 --> 0:32:31.360
<v Speaker 2>play called The Captive that was about lesbians and in

0:32:31.400 --> 0:32:36.440
<v Speaker 2>this one scene, the lady characters exchanged oukats of violets.

0:32:38.040 --> 0:32:41.360
<v Speaker 2>Supporters of the show in Paris took to wearing violets.

0:32:43.160 --> 0:32:45.440
<v Speaker 2>But the play caused such a stir in New York

0:32:45.480 --> 0:32:48.480
<v Speaker 2>that it got shut down by the police and apparently

0:32:48.560 --> 0:32:52.160
<v Speaker 2>might have tanked the American violet floral industry.

0:32:55.000 --> 0:32:58.960
<v Speaker 1>It's both sad and hilarious, as both people look me

0:32:59.120 --> 0:33:04.440
<v Speaker 1>up to come on, man, these flowers are gay.

0:33:07.560 --> 0:33:11.760
<v Speaker 2>Oh no, now that you mentioned that other thing about

0:33:11.800 --> 0:33:14.840
<v Speaker 2>the about the Hudson Valley and the fungal outbreak. I

0:33:15.560 --> 0:33:17.440
<v Speaker 2>suspect that was more the issue, but.

0:33:19.240 --> 0:33:23.040
<v Speaker 1>They probably dumptailed a little bit. But yeah, but.

0:33:23.000 --> 0:33:25.840
<v Speaker 2>Harper's Bizarre at the time was definitely like, oh yes,

0:33:25.880 --> 0:33:31.320
<v Speaker 2>this gay play to the bane of violet growers everywhere ruined.

0:33:34.520 --> 0:33:39.960
<v Speaker 1>Uh well, sweet violet production in England peaked in the

0:33:40.080 --> 0:33:44.880
<v Speaker 1>nineteen thirties but then kind of went downhill.

0:33:45.160 --> 0:33:47.440
<v Speaker 2>Yeah, I think that there were a few weather events

0:33:47.480 --> 0:33:51.080
<v Speaker 2>around Europe that made growing kind of difficult, starting like

0:33:51.080 --> 0:33:55.320
<v Speaker 2>like around mid century. But speaking of mid century, there

0:33:55.360 --> 0:33:58.720
<v Speaker 2>were a couple of different tablet style candies that were

0:33:58.720 --> 0:34:00.840
<v Speaker 2>popular in the US and the UK around the mid

0:34:00.960 --> 0:34:07.480
<v Speaker 2>nineteen hundreds that had violet flavoring, Parma violets and showereds violet.

0:34:08.040 --> 0:34:10.200
<v Speaker 1>I'm so glad you included that note, because I kept

0:34:10.280 --> 0:34:15.080
<v Speaker 1>running into Parma violets and I couldn't couldn't quite figure out.

0:34:16.480 --> 0:34:19.640
<v Speaker 2>Oh yeah, just a real popular candy. But also a

0:34:19.760 --> 0:34:23.600
<v Speaker 2>variety of violets that originally came from Italy that became

0:34:23.760 --> 0:34:29.080
<v Speaker 2>very popular in coastal France. Especially if you start looking

0:34:29.200 --> 0:34:34.960
<v Speaker 2>up like specific varietals that were developed around that area,

0:34:35.640 --> 0:34:38.680
<v Speaker 2>you start hearing a lot about Parma violets.

0:34:38.360 --> 0:34:41.279
<v Speaker 1>Yes, it was the first thing that came up in

0:34:41.320 --> 0:34:46.719
<v Speaker 1>all my search results, and I was taken aback. So

0:34:47.640 --> 0:34:50.240
<v Speaker 1>this is one of those episodes where we have talked

0:34:50.239 --> 0:34:53.960
<v Speaker 1>a lot about non food stuff. I would say violets

0:34:54.040 --> 0:34:57.240
<v Speaker 1>have seen a bit of a resurgence in the culinary world,

0:34:57.360 --> 0:35:01.000
<v Speaker 1>at least in the US, especially when comes to cocktails

0:35:01.719 --> 0:35:04.600
<v Speaker 1>or as a garnish for drinks or salads.

0:35:06.239 --> 0:35:09.480
<v Speaker 2>Absolutely. I think all of the like fancy restaurants that

0:35:09.640 --> 0:35:12.920
<v Speaker 2>I've gone to anytime within the past like five years,

0:35:12.960 --> 0:35:17.799
<v Speaker 2>have had at some point a pretentious violet garnish.

0:35:17.280 --> 0:35:23.040
<v Speaker 1>On the plate. Yeah. That feels about It's kind of

0:35:23.080 --> 0:35:25.719
<v Speaker 1>sad because you know that they have so much more potential.

0:35:25.760 --> 0:35:28.000
<v Speaker 1>But I do feel like we're when it comes to

0:35:28.160 --> 0:35:30.560
<v Speaker 1>edible flowers, a lot of times we still use it

0:35:30.600 --> 0:35:34.000
<v Speaker 1>as like a garnish or a nice a fancy.

0:35:33.640 --> 0:35:38.200
<v Speaker 2>Salad, right right, Yeah, and like not particularly meant to

0:35:38.239 --> 0:35:42.440
<v Speaker 2>be appreciated for the scent or even even to eat maybe,

0:35:43.239 --> 0:35:48.239
<v Speaker 2>but yeah, but yeah, that resurgence I think was partially

0:35:48.280 --> 0:35:52.719
<v Speaker 2>spurred by the Kraft cocktail movement of the early two thousands,

0:35:52.760 --> 0:35:56.880
<v Speaker 2>because one of those drinks that just suddenly surged onto

0:35:56.920 --> 0:36:01.680
<v Speaker 2>menus everywhere along with a few other classic was the aviation,

0:36:02.120 --> 0:36:04.400
<v Speaker 2>So people were like, oh, what's this crime to be

0:36:04.520 --> 0:36:04.879
<v Speaker 2>let thing?

0:36:05.120 --> 0:36:11.040
<v Speaker 1>Let's go. Yeah, and as mentioned, it's a very striking cocktail.

0:36:11.080 --> 0:36:12.399
<v Speaker 1>It looks pretty. Yeah.

0:36:12.480 --> 0:36:14.840
<v Speaker 2>No, that purple color is nice, it's pretty.

0:36:15.560 --> 0:36:20.080
<v Speaker 1>It's very pretty. But listeners, if you have more experience

0:36:20.160 --> 0:36:25.839
<v Speaker 1>with eating violets or drinking violets in anyway, please let

0:36:26.000 --> 0:36:28.399
<v Speaker 1>us know. I'm so interested to hear.

0:36:28.960 --> 0:36:31.480
<v Speaker 2>Oh, yes, yes, if you have a favorite bit of

0:36:31.600 --> 0:36:33.880
<v Speaker 2>violet related poetry, let us.

0:36:33.760 --> 0:36:35.799
<v Speaker 1>Know any poetry.

0:36:36.400 --> 0:36:42.480
<v Speaker 2>Oh yeah, yeah, if you have any good food related poetry. Yeah,

0:36:42.560 --> 0:36:44.759
<v Speaker 2>but yes, that is what we have to say about

0:36:44.840 --> 0:36:48.359
<v Speaker 2>violets for now. We do already have some listener mail

0:36:48.400 --> 0:36:49.839
<v Speaker 2>for you, though, and we are going to get into

0:36:49.840 --> 0:36:51.319
<v Speaker 2>that as soon as we get back from one more

0:36:51.360 --> 0:36:58.040
<v Speaker 2>quick break for a word from our sponsors.

0:37:03.080 --> 0:37:06.080
<v Speaker 1>And we're back. Thank you, sponsor, Yes, thank you, And

0:37:06.120 --> 0:37:22.120
<v Speaker 1>we're back with since is gone now but perhaps we'll

0:37:22.160 --> 0:37:27.760
<v Speaker 1>come back. I love that. I think that's my favorite

0:37:27.760 --> 0:37:30.640
<v Speaker 1>fact of this episode. That is so interesting to me.

0:37:31.040 --> 0:37:34.600
<v Speaker 1>That ant thing is pretty cool is cool too.

0:37:34.640 --> 0:37:38.120
<v Speaker 2>But but the but I'm also I'm also a little

0:37:38.120 --> 0:37:39.920
<v Speaker 2>bit partial to ant facts.

0:37:42.600 --> 0:37:45.960
<v Speaker 1>Yes, that makes sense to me. I spent a lot

0:37:46.000 --> 0:37:49.439
<v Speaker 1>of time playing some aunt as a child. Ah, yes,

0:37:49.600 --> 0:37:55.120
<v Speaker 1>I did know this about you. Yes, okay, well I'm

0:37:55.120 --> 0:38:00.320
<v Speaker 1>glad we got to have an ant yes for this episode.

0:38:00.840 --> 0:38:06.759
<v Speaker 1>Yes all right. Well, as mentioned, a lot of you

0:38:06.800 --> 0:38:11.720
<v Speaker 1>have written in about Krispy Kreme. Please keep those messages coming.

0:38:12.600 --> 0:38:18.840
<v Speaker 1>You're loving them. So Joe wrote, Krispy Kreme was always

0:38:18.880 --> 0:38:20.640
<v Speaker 1>a treat when I was growing up because the nearest

0:38:20.680 --> 0:38:23.680
<v Speaker 1>city with the shop was forty minutes away. If friends

0:38:23.680 --> 0:38:25.880
<v Speaker 1>were in that city, they'd bring as a box and

0:38:25.960 --> 0:38:29.600
<v Speaker 1>vice versa. Buying four or five dozen was just normal

0:38:29.640 --> 0:38:33.799
<v Speaker 1>because of the distance. That scarcity was why Krispy kreame

0:38:33.960 --> 0:38:36.760
<v Speaker 1>fundraisers were always so successful. When I was a kid,

0:38:37.320 --> 0:38:41.239
<v Speaker 1>everyone was willing to buy a boxer two. Nowadays, my

0:38:41.320 --> 0:38:44.719
<v Speaker 1>hometown still doesn't have a dedicated store, though there are

0:38:44.960 --> 0:38:49.120
<v Speaker 1>some grocery stores that carry it. It's just not the same,

0:38:49.600 --> 0:38:53.799
<v Speaker 1>especially when they're hot. My hometown makes up for it

0:38:53.840 --> 0:38:57.120
<v Speaker 1>by having a number of really great local donut shops.

0:38:57.680 --> 0:39:02.759
<v Speaker 1>The craving is so real. Dunkin Donuts is far more

0:39:02.920 --> 0:39:06.640
<v Speaker 1>ubiquitous up here. It seems like you can't turn around

0:39:06.640 --> 0:39:10.080
<v Speaker 1>without tripping over one. But the nearest Krispy Cream is

0:39:10.120 --> 0:39:13.160
<v Speaker 1>in the suburbs time to make a special trip.

0:39:15.000 --> 0:39:18.080
<v Speaker 2>Yes, it's different things. It's different things.

0:39:19.000 --> 0:39:22.880
<v Speaker 1>It is different things. But I would say, like in

0:39:22.920 --> 0:39:27.719
<v Speaker 1>my experience Dunkin Donuts is I guess I can counter

0:39:27.840 --> 0:39:30.840
<v Speaker 1>Dunkin Donuts mostly when I'm traveling and there's always a

0:39:30.960 --> 0:39:35.439
<v Speaker 1>Dunkin Donuts. There's always an airport or in the airport. Yeah,

0:39:35.480 --> 0:39:38.640
<v Speaker 1>going back to that point we made about them kind

0:39:38.640 --> 0:39:43.240
<v Speaker 1>of prioritizing the like you're on the go getting.

0:39:42.560 --> 0:39:47.040
<v Speaker 2>And having like breakfast sandwiches and more coffee options stuff

0:39:47.080 --> 0:39:47.279
<v Speaker 2>like that.

0:39:47.480 --> 0:39:51.839
<v Speaker 1>Yeah. Yeah, but this is this is an interesting take.

0:39:52.000 --> 0:39:58.239
<v Speaker 1>I mean, forty minutes away from a Krispy Cream. That's

0:39:58.280 --> 0:40:00.359
<v Speaker 1>a little hard for me to envision as well, because

0:40:00.360 --> 0:40:01.280
<v Speaker 1>I've got so many.

0:40:01.160 --> 0:40:02.320
<v Speaker 2>Crispy Creams around.

0:40:03.160 --> 0:40:03.440
<v Speaker 1>Yeah.

0:40:03.680 --> 0:40:06.920
<v Speaker 2>Yeah, the South is the South is where they're from.

0:40:07.360 --> 0:40:07.920
<v Speaker 1>Yeah.

0:40:08.200 --> 0:40:10.440
<v Speaker 2>But but yeah, no, I mean like no, I mean,

0:40:10.440 --> 0:40:13.279
<v Speaker 2>if you're going you might as and you're and you're

0:40:13.320 --> 0:40:16.360
<v Speaker 2>traveling with them, you might as well get a few dozens.

0:40:16.400 --> 0:40:19.360
<v Speaker 2>Why not? This only makes logical sense.

0:40:19.600 --> 0:40:21.759
<v Speaker 1>That's a funny thing about donuts, is I feel like

0:40:21.800 --> 0:40:25.839
<v Speaker 1>that donut logic always happens. It's like I might as well,

0:40:25.880 --> 0:40:26.480
<v Speaker 1>get a dozen.

0:40:26.880 --> 0:40:27.440
<v Speaker 2>I mean why not?

0:40:28.040 --> 0:40:30.360
<v Speaker 1>Why not? I got friends, they'll eat some.

0:40:30.840 --> 0:40:33.080
<v Speaker 2>Yeah, if you're getting one dozen, you might as well

0:40:33.120 --> 0:40:36.920
<v Speaker 2>get too. I mean, what are you doing exactly?

0:40:37.000 --> 0:40:42.879
<v Speaker 1>It's just smart. You're just thinking, yeah, yeah.

0:40:40.200 --> 0:40:46.120
<v Speaker 2>You're one of the early times that I started, so

0:40:46.200 --> 0:40:49.200
<v Speaker 2>I was thinking about starting a food show when we

0:40:49.239 --> 0:40:53.600
<v Speaker 2>went to Austin together along with a number of our

0:40:53.640 --> 0:40:57.239
<v Speaker 2>other coworkers for south By Southwest. And one of the

0:40:57.239 --> 0:41:00.120
<v Speaker 2>things that made me go, like, what about Annie, you

0:41:00.120 --> 0:41:04.400
<v Speaker 2>should be on a food show was when you you

0:41:04.480 --> 0:41:06.960
<v Speaker 2>had a tip that if you showed up between shift

0:41:07.080 --> 0:41:11.440
<v Speaker 2>changes at Voodoo Donuts, they'll give you a bucket of donuts,

0:41:12.520 --> 0:41:16.080
<v Speaker 2>like a bucket, like a five gallon bucket of donuts,

0:41:16.120 --> 0:41:21.520
<v Speaker 2>and they'll basically just give it to you. Yeah, And

0:41:21.600 --> 0:41:23.680
<v Speaker 2>I was like, Annie knows, what's up?

0:41:24.000 --> 0:41:27.480
<v Speaker 1>Like this is great, we need this.

0:41:28.000 --> 0:41:28.239
<v Speaker 2>Yeah.

0:41:28.360 --> 0:41:29.919
<v Speaker 1>So we got a bucket of donuts because of course

0:41:29.920 --> 0:41:32.800
<v Speaker 1>we did. Of course, I was lovely. It was lovely.

0:41:33.120 --> 0:41:34.920
<v Speaker 1>It was that was a good time. We had a

0:41:34.960 --> 0:41:41.680
<v Speaker 1>good time. Yeah, yeah, what a weird but lovely trip. Yes, indeed, Carrie.

0:41:41.360 --> 0:41:44.480
<v Speaker 2>Wrote hello and thank you for yet another episode full

0:41:44.480 --> 0:41:46.799
<v Speaker 2>of nostalgia for me. Have you done an episode on

0:41:46.880 --> 0:41:50.120
<v Speaker 2>Lance sandwich crackers. We call them nabs. If you do that,

0:41:50.200 --> 0:41:53.360
<v Speaker 2>I may very well travel back in time. For me,

0:41:53.600 --> 0:41:57.600
<v Speaker 2>Krispy Kreme and church go together like well donuts and coffee.

0:41:58.000 --> 0:42:00.520
<v Speaker 2>Here in North Carolina, you can never go wrong bringing

0:42:00.560 --> 0:42:03.759
<v Speaker 2>a dozen glazed to church. You won't have any leftovers either.

0:42:04.360 --> 0:42:07.080
<v Speaker 2>Decades ago, someone had the idea to provide Sunday school

0:42:07.120 --> 0:42:10.200
<v Speaker 2>students with SODA's and Krispy Kreme right before classes began.

0:42:10.760 --> 0:42:13.279
<v Speaker 2>That didn't last long, as the kids threw themselves at

0:42:13.320 --> 0:42:15.560
<v Speaker 2>the snack table and got all sugared up before having

0:42:15.600 --> 0:42:18.839
<v Speaker 2>to sit still for forty five minutes. My parents would

0:42:18.920 --> 0:42:21.120
<v Speaker 2>very occasionally drive by Krispy Cream on the way home

0:42:21.160 --> 0:42:24.360
<v Speaker 2>from church just to see if they had hot donuts,

0:42:24.440 --> 0:42:26.440
<v Speaker 2>and of course it would be a shame not to

0:42:26.480 --> 0:42:29.360
<v Speaker 2>stop in while those donuts were hot, but most of

0:42:29.400 --> 0:42:31.280
<v Speaker 2>the time we took a different route home from church.

0:42:31.760 --> 0:42:36.120
<v Speaker 2>My favorites are the original Glazed and the crueler Ah memories.

0:42:38.080 --> 0:42:40.879
<v Speaker 1>This is so interesting that you wrote in about this

0:42:41.239 --> 0:42:48.480
<v Speaker 1>because I used to. I struggled to sit through church

0:42:48.680 --> 0:42:51.520
<v Speaker 1>as a kid, and my parents would offer me a

0:42:51.600 --> 0:42:52.600
<v Speaker 1>donut after.

0:42:53.000 --> 0:42:55.720
<v Speaker 2>Oh the marshmallow test.

0:42:55.880 --> 0:42:57.160
<v Speaker 1>Yeah, yeah, like.

0:42:59.040 --> 0:43:02.240
<v Speaker 2>You can have this thing later if you really behave

0:43:02.320 --> 0:43:03.239
<v Speaker 2>yourself right now.

0:43:04.080 --> 0:43:08.080
<v Speaker 1>Yes, yes, so I can't imagine if i'd have the

0:43:08.120 --> 0:43:09.040
<v Speaker 1>donut before.

0:43:11.320 --> 0:43:17.880
<v Speaker 2>Oh no, no that point. Yeah, you're hyped up. You've

0:43:17.920 --> 0:43:21.759
<v Speaker 2>had a treat. No, no, that's not gonna work out. Well, no,

0:43:22.840 --> 0:43:27.200
<v Speaker 2>but they are. I mean again, you get a dozen donuts.

0:43:27.600 --> 0:43:31.520
<v Speaker 2>It's great for an event. It's easy, and people love them.

0:43:31.560 --> 0:43:32.359
<v Speaker 2>People love them.

0:43:33.360 --> 0:43:35.680
<v Speaker 1>They bring joy and it.

0:43:35.640 --> 0:43:37.920
<v Speaker 2>Would be a shame not to stop while the donuts

0:43:37.920 --> 0:43:38.360
<v Speaker 2>are hot.

0:43:39.760 --> 0:43:43.920
<v Speaker 1>That's how they get you. You can't not stop if

0:43:43.920 --> 0:43:45.240
<v Speaker 1>the hot signs on.

0:43:46.200 --> 0:43:49.160
<v Speaker 2>I just drive responsibly.

0:43:50.040 --> 0:43:53.720
<v Speaker 1>Yes, look before you turn.

0:43:54.880 --> 0:43:57.400
<v Speaker 2>Now. I'm wondering how many people in Atlanta have like

0:43:57.440 --> 0:44:00.000
<v Speaker 2>a near death Krispy Kream related experience.

0:44:01.000 --> 0:44:04.320
<v Speaker 1>I think the number is probably pretty high, to be honest,

0:44:05.160 --> 0:44:11.800
<v Speaker 1>I suspect so as well. Wow, listeners, if you've had

0:44:11.840 --> 0:44:17.000
<v Speaker 1>a dangerous encounter with Krispy Kreme or any Krispy Creame stories,

0:44:17.040 --> 0:44:19.560
<v Speaker 1>we would love to hear from you. You can email

0:44:19.640 --> 0:44:21.680
<v Speaker 1>us at hello at savorpod dot com.

0:44:21.960 --> 0:44:23.960
<v Speaker 2>We are also on social media. You can find us

0:44:24.000 --> 0:44:27.040
<v Speaker 2>on blue Sky and Instagram at savor pod, and we

0:44:27.080 --> 0:44:30.000
<v Speaker 2>do hope to hear from you savor is production of iHeartRadio.

0:44:30.200 --> 0:44:32.239
<v Speaker 2>For more podcasts from my Heart Radio, you can visit

0:44:32.239 --> 0:44:35.120
<v Speaker 2>the iHeartRadio app, Apple Podcasts, or wherever you listen to

0:44:35.120 --> 0:44:37.920
<v Speaker 2>your favorite shows. Thanks as always to our super producers

0:44:38.000 --> 0:44:40.680
<v Speaker 2>Dylan Fagan and Andrew Howard. Thanks to you for listening,

0:44:40.760 --> 0:44:42.520
<v Speaker 2>and we hope that lots more good things are coming

0:44:42.560 --> 0:44:50.640
<v Speaker 2>your way.