1 00:00:09,280 --> 00:00:11,680 Speaker 1: Hello, and welcome to food Stuff. I'm Anny Rees and 2 00:00:11,800 --> 00:00:18,880 Speaker 1: I'm Lauren folk Bomb, and today we're talking about to Molly's. Yes, I, unfortunately, 3 00:00:19,320 --> 00:00:24,439 Speaker 1: to my shame, I have never had a Oh they're delicious. Yeah. 4 00:00:24,480 --> 00:00:28,280 Speaker 1: I had to listen to a three minute conversation between 5 00:00:28,360 --> 00:00:31,080 Speaker 1: Lauren and Dylan before we started recording this about how 6 00:00:31,160 --> 00:00:36,280 Speaker 1: delicious they were getting angrier and angry, but we're gonna 7 00:00:36,320 --> 00:00:39,680 Speaker 1: We're gonna rectify it. Help is on the way. Help 8 00:00:39,760 --> 00:00:43,040 Speaker 1: is on the way, not like today but soon absolutely, 9 00:00:43,120 --> 00:00:46,080 Speaker 1: And doing the research on this one, I got a 10 00:00:46,120 --> 00:00:49,440 Speaker 1: craving for something I've never had, a very strong craving. 11 00:00:49,520 --> 00:00:51,960 Speaker 1: I knew immediately I'm going to have to go get 12 00:00:52,000 --> 00:00:54,360 Speaker 1: some of these. Yeah, probably a lot of them, a 13 00:00:54,440 --> 00:00:59,000 Speaker 1: lot like every day and for the rest of your life. Yes, boy, 14 00:01:00,040 --> 00:01:04,600 Speaker 1: sounds fine. Um So, Lauren, let's start with a nine 15 00:01:04,920 --> 00:01:07,759 Speaker 1: nine song that you didn't know that's where this was going, 16 00:01:07,840 --> 00:01:12,440 Speaker 1: did you listeners by Herbert Ingram. Yes, I'm not gonna 17 00:01:12,440 --> 00:01:15,919 Speaker 1: sing it and you'll thank me for that. It goes 18 00:01:16,600 --> 00:01:19,400 Speaker 1: Hot to Molly wrapped in corn so neat, Hot to 19 00:01:19,520 --> 00:01:22,160 Speaker 1: Molly made of chicken meat. Hot to Molly makes you 20 00:01:22,200 --> 00:01:25,960 Speaker 1: feel so jolly and gay. That's why I say buy 21 00:01:26,040 --> 00:01:29,280 Speaker 1: a hot to mott out of a steaming pot. While 22 00:01:29,319 --> 00:01:32,280 Speaker 1: they are nice and hot, you'll get the best. I guess. 23 00:01:33,240 --> 00:01:38,240 Speaker 1: Themal is wrapping corn. Funny hotmal is made of chicken meat, 24 00:01:39,480 --> 00:01:43,880 Speaker 1: mamally making you feel jolly. I am getting that. Why hapen, 25 00:01:45,080 --> 00:01:46,880 Speaker 1: there are a lot of songs about to Molly's. Actually 26 00:01:46,920 --> 00:01:50,560 Speaker 1: there's a bunch of early twentieth like early twenty century 27 00:01:50,640 --> 00:01:54,360 Speaker 1: jazz and blue songs about to Molly's. I had no idea. 28 00:01:54,640 --> 00:01:59,200 Speaker 1: I didn't either, but as how delicious they sound, I 29 00:01:59,240 --> 00:02:04,840 Speaker 1: would sing about. And two, speaking of, what are they 30 00:02:06,360 --> 00:02:10,400 Speaker 1: other than tasty? Tomale is a corn flour dough formed 31 00:02:10,400 --> 00:02:13,480 Speaker 1: into a sort of solid tube or or rectangular cake, 32 00:02:13,760 --> 00:02:16,200 Speaker 1: frequently with a pre cooked filling of some kind in 33 00:02:16,240 --> 00:02:19,560 Speaker 1: the core, savory things like shredded chicken or pork, stewed 34 00:02:19,639 --> 00:02:22,840 Speaker 1: vegetables or cheese, or sweet ones made with fruit or chocolate, 35 00:02:23,200 --> 00:02:25,040 Speaker 1: and then the whole thing is wrapped up tight and 36 00:02:25,160 --> 00:02:29,320 Speaker 1: cooked by steaming or simmering. Tomallies are served warm, it 37 00:02:29,360 --> 00:02:32,240 Speaker 1: can be eaten cold to and the result it's sort 38 00:02:32,240 --> 00:02:36,400 Speaker 1: of like a corn dumpling, just pillowy and springing. Almost 39 00:02:36,440 --> 00:02:41,280 Speaker 1: melt in your mouth, but really satisfying. I'm sure they are. 40 00:02:43,639 --> 00:02:46,640 Speaker 1: The dough can be seasoned with a stuff like savory 41 00:02:46,680 --> 00:02:50,400 Speaker 1: broth or spicy pepper oil or sweet molasses or coconut milk, 42 00:02:50,720 --> 00:02:53,239 Speaker 1: or if they're simmered instead of being steamed, the water 43 00:02:53,320 --> 00:02:54,960 Speaker 1: might be seasoned the way that you would do in 44 00:02:54,960 --> 00:02:58,440 Speaker 1: a southern boil, like a crawfish boiler. That you know, 45 00:02:59,040 --> 00:03:00,840 Speaker 1: you can eat them for breakfas, lunch, or dinner. The 46 00:03:00,880 --> 00:03:06,799 Speaker 1: possibilities are endless and very extensively by region. There's all 47 00:03:06,880 --> 00:03:09,400 Speaker 1: kinds of traditions and preferences that have sprung up based 48 00:03:09,400 --> 00:03:13,119 Speaker 1: on whatever is available and popular in different areas. Sure, yeah, 49 00:03:13,280 --> 00:03:16,639 Speaker 1: sounds like you should eat them whenever you can, whenever 50 00:03:16,720 --> 00:03:21,640 Speaker 1: you've got. Yeah. Yes, the world agrees. The corn flower 51 00:03:21,720 --> 00:03:24,280 Speaker 1: that you use to make this dough is important. But 52 00:03:24,400 --> 00:03:28,600 Speaker 1: more on that in our science section later on. The 53 00:03:28,639 --> 00:03:31,480 Speaker 1: word tomale comes from the primary language spoken by the 54 00:03:31,520 --> 00:03:34,680 Speaker 1: Aztecs when their empire was at the peak of its power, 55 00:03:35,240 --> 00:03:40,480 Speaker 1: though the Spanish it's from the Spanish word Am I 56 00:03:40,520 --> 00:03:42,840 Speaker 1: getting that right? Well? Yeah, well it's it's from It's 57 00:03:42,840 --> 00:03:50,560 Speaker 1: from the wattle word um tomali, meaning wrapped, but that 58 00:03:50,920 --> 00:03:54,760 Speaker 1: turned into the Spanish word to mall, which we kind 59 00:03:54,760 --> 00:04:00,160 Speaker 1: of bastardized because the singular in Spanish is tamal pluralist tamalis, 60 00:04:00,400 --> 00:04:03,720 Speaker 1: and we're just like to molly. That's a great word. Yeah, 61 00:04:03,840 --> 00:04:07,880 Speaker 1: I was very confused at first, like, wait a minute, um. 62 00:04:08,480 --> 00:04:11,560 Speaker 1: Throughout Central America it had a variety of names, but 63 00:04:11,640 --> 00:04:13,840 Speaker 1: they all referred to basically the same thing, which was 64 00:04:13,960 --> 00:04:16,720 Speaker 1: a corn dough base wrapped in either a corn husk 65 00:04:16,800 --> 00:04:22,360 Speaker 1: or a banana leaf and then steamed. And apparently Chicago 66 00:04:22,480 --> 00:04:26,000 Speaker 1: has a hot dog stand tomale also sometimes called a 67 00:04:26,080 --> 00:04:28,640 Speaker 1: corn roll, which is very different from what we're talking 68 00:04:28,680 --> 00:04:32,440 Speaker 1: about here, or like mostly different. Their cylinders of corn 69 00:04:32,480 --> 00:04:36,360 Speaker 1: meal in casing seasoned ground meat or maybe meat substitute 70 00:04:36,520 --> 00:04:39,760 Speaker 1: cooked in in hot dog carts steamer boxes along with 71 00:04:40,240 --> 00:04:43,680 Speaker 1: the hot dogs, so like the ratio is a little 72 00:04:43,680 --> 00:04:45,560 Speaker 1: bit different and the texture is going to be different. 73 00:04:45,640 --> 00:04:50,520 Speaker 1: But right to all of the Chicago people, the Chicago 74 00:04:50,560 --> 00:04:53,320 Speaker 1: listeners who wrote in about that mysterious restaurant on Navy 75 00:04:53,400 --> 00:04:58,240 Speaker 1: pre that I asked about in Tempe, confirm confirm about 76 00:04:58,320 --> 00:05:01,440 Speaker 1: the hot dog stand Tomal, Yeah, yeah, tell us about them. Yes, 77 00:05:01,680 --> 00:05:05,520 Speaker 1: you had the delicious send pictures. Yes, absolutely. Okay, Okay, 78 00:05:05,560 --> 00:05:08,200 Speaker 1: So if we look at how tamalies are made, it 79 00:05:08,279 --> 00:05:12,919 Speaker 1: can be a tad intimidating. I looked at one recipe 80 00:05:13,000 --> 00:05:16,760 Speaker 1: and was like, nope. And it's not that it was 81 00:05:17,360 --> 00:05:21,080 Speaker 1: necessarily difficult in skill level, but there were a lot 82 00:05:21,160 --> 00:05:23,960 Speaker 1: of steps, a lot a lot of steps. One a 83 00:05:24,040 --> 00:05:27,159 Speaker 1: recipe I saw I had one d and twenty steps. 84 00:05:27,760 --> 00:05:30,720 Speaker 1: That's a lot of a lot of instructions. Yes, I'm 85 00:05:30,720 --> 00:05:32,880 Speaker 1: the type of person that like accidentally skips a key 86 00:05:32,960 --> 00:05:35,440 Speaker 1: thing when I'm reading a recipe and then the whole 87 00:05:35,440 --> 00:05:37,760 Speaker 1: thing's ruined. So if I had a hundred and twenty 88 00:05:37,920 --> 00:05:40,520 Speaker 1: of those to make sure I didn't skip, your potential 89 00:05:40,560 --> 00:05:44,920 Speaker 1: for failure is just yeah, it's a lot greater because 90 00:05:44,960 --> 00:05:48,719 Speaker 1: of this the difficulty. Similarly to the dumpling traditions we 91 00:05:48,720 --> 00:05:50,960 Speaker 1: talked about in our Lunar New Year episode, tamalies are 92 00:05:50,960 --> 00:05:54,679 Speaker 1: often made in large quantities and the act of making 93 00:05:54,720 --> 00:05:57,240 Speaker 1: them as a social one. In fact, there's even a 94 00:05:57,400 --> 00:05:59,440 Speaker 1: name for the social event that is the making of 95 00:05:59,480 --> 00:06:03,240 Speaker 1: tamalies Toma lata. Yeah. And I think traditionally this has 96 00:06:03,279 --> 00:06:05,600 Speaker 1: been a woman focused event, like a time for for 97 00:06:05,640 --> 00:06:07,640 Speaker 1: the women and girls in a family to to get 98 00:06:07,680 --> 00:06:10,360 Speaker 1: together and catch up. But but now I think it's 99 00:06:10,400 --> 00:06:13,880 Speaker 1: more common for men to be involved to Yeah, and 100 00:06:14,040 --> 00:06:17,000 Speaker 1: a lot of cultures to Molly's are a comfort food, 101 00:06:17,080 --> 00:06:21,240 Speaker 1: like a serious, serious holiday treat. Yeah, Yeah, definitely pops 102 00:06:21,320 --> 00:06:24,760 Speaker 1: up a lot around the holidays. And in Atlanta too, 103 00:06:24,880 --> 00:06:28,800 Speaker 1: pretty famous restaurants make to Molly's for purchase around Christmas. 104 00:06:29,360 --> 00:06:33,599 Speaker 1: Fox Brothers Barbecue and Takaria del Soul. I think Tacharia 105 00:06:33,680 --> 00:06:35,960 Speaker 1: del Sol, the chef there, won an award. He won 106 00:06:36,040 --> 00:06:38,560 Speaker 1: like the Tomale Festival Award one year or something, So 107 00:06:39,080 --> 00:06:42,800 Speaker 1: I'm definitely going to check that out next Christmas. Yes, 108 00:06:43,440 --> 00:06:47,480 Speaker 1: the Guinness World record for longest to Molly goes from 109 00:06:47,960 --> 00:06:52,839 Speaker 1: sixteen for you with a one hundred thirty foot about forty, 110 00:06:53,200 --> 00:06:58,719 Speaker 1: but he missed. The fulfilling was about two pounds of chicken, 111 00:06:59,240 --> 00:07:02,159 Speaker 1: eighty eight pounds of boiled egg, four hundred forty pounds 112 00:07:02,160 --> 00:07:05,680 Speaker 1: of roasted maize, and forty four pounds of olives. It 113 00:07:05,760 --> 00:07:09,239 Speaker 1: took two hundred and fifty people using a one ft 114 00:07:09,320 --> 00:07:13,760 Speaker 1: or forty oven to make and eighty people to carry 115 00:07:13,760 --> 00:07:15,600 Speaker 1: it to the central plaza. What if they had dropped 116 00:07:15,640 --> 00:07:21,200 Speaker 1: it that same year national to holiday was established in 117 00:07:21,240 --> 00:07:25,760 Speaker 1: the US UH In terms in terms of nutrition, a 118 00:07:25,840 --> 00:07:29,000 Speaker 1: lot of tamalies are made with lard in the dough 119 00:07:29,040 --> 00:07:31,000 Speaker 1: to to keep the dough moist and you know, make 120 00:07:31,000 --> 00:07:35,320 Speaker 1: it tasty. Large is nice, but this means that traditional 121 00:07:35,320 --> 00:07:38,240 Speaker 1: tomales are pretty high in fat, especially saturated fat, the 122 00:07:38,520 --> 00:07:41,920 Speaker 1: bad kind effect. And they're usually pretty high in sodium. 123 00:07:42,120 --> 00:07:44,400 Speaker 1: But they're also high in protein, especially if you've gotten 124 00:07:44,400 --> 00:07:46,520 Speaker 1: meter beans in the filling, and they have a decent 125 00:07:46,560 --> 00:07:49,360 Speaker 1: spread of vitamins and minerals, so they will fill you 126 00:07:49,480 --> 00:07:51,640 Speaker 1: up and keep you going. But you know, maybe eat 127 00:07:51,680 --> 00:07:55,000 Speaker 1: them with like a side of vegetables. Yeah, maybe don't. 128 00:07:55,080 --> 00:07:57,320 Speaker 1: Don't eat like twelve of them in a setting, or 129 00:07:57,400 --> 00:08:02,320 Speaker 1: do and live your life, y'all. Well, give you the information, 130 00:08:02,480 --> 00:08:07,160 Speaker 1: you decide what to do with it. And although although 131 00:08:07,160 --> 00:08:10,360 Speaker 1: traditionally made at home, of course, there is a market 132 00:08:10,360 --> 00:08:13,800 Speaker 1: for packaged tomales and it is on the rise. I'm 133 00:08:13,800 --> 00:08:17,840 Speaker 1: sure it is. Yeah. I might have, I might have 134 00:08:17,880 --> 00:08:20,640 Speaker 1: thought about going down that path. But you, Lauren, you said, 135 00:08:21,280 --> 00:08:25,240 Speaker 1: don't make your first one, yeah, or I mean you know, 136 00:08:25,400 --> 00:08:29,880 Speaker 1: I don't know? Again, yes, do do you know? Do 137 00:08:29,960 --> 00:08:32,200 Speaker 1: what you can with what's available. To you if your 138 00:08:32,240 --> 00:08:35,520 Speaker 1: first to Molly experiences is a microwave tomale. I'm not 139 00:08:35,559 --> 00:08:38,440 Speaker 1: going to judge you. It's good to know because I 140 00:08:38,440 --> 00:08:40,640 Speaker 1: got to fix this to Molly problem soon, you really do. 141 00:08:41,080 --> 00:08:46,120 Speaker 1: I'm gonna give it a two week deadline, all right. Yeah. 142 00:08:46,520 --> 00:08:49,839 Speaker 1: But now that we've established for the tomor a is, 143 00:08:50,880 --> 00:08:53,679 Speaker 1: let's let's go back in history and look at how 144 00:08:53,679 --> 00:08:55,880 Speaker 1: it came to be. Oh, yes, and the way back. 145 00:08:56,480 --> 00:08:58,760 Speaker 1: But first let's take a quick break for a word 146 00:08:58,760 --> 00:09:12,320 Speaker 1: from our sponsor, and we're back. Thank you, sponsor, Yes, 147 00:09:12,400 --> 00:09:15,960 Speaker 1: thank you. So the history of the Tomi may go 148 00:09:16,040 --> 00:09:19,000 Speaker 1: back as far as eight thousand b C with the 149 00:09:19,120 --> 00:09:22,400 Speaker 1: use of corn as a food in meso America. By 150 00:09:22,480 --> 00:09:25,480 Speaker 1: around six thousand BC, the people there had started to 151 00:09:25,600 --> 00:09:29,400 Speaker 1: domesticate wild maze and to make masa that's that's corn 152 00:09:29,480 --> 00:09:35,120 Speaker 1: dough from that maze for tortillas and other foods. Yeah, 153 00:09:35,640 --> 00:09:39,120 Speaker 1: so that's a pretty long time. The creation myths of 154 00:09:39,240 --> 00:09:43,200 Speaker 1: most of the civilization's living in ancient Mexico, including the Mayans, 155 00:09:43,520 --> 00:09:45,880 Speaker 1: had to do with maize. In the Mayan culture, the 156 00:09:45,880 --> 00:09:49,319 Speaker 1: first humans were made of mud, but they almost immediately dissolved. 157 00:09:49,880 --> 00:09:51,920 Speaker 1: The second model of humans were made of wood, but 158 00:09:51,960 --> 00:09:57,319 Speaker 1: they were missing one key thing, a soul, besky little thing. Um. 159 00:09:57,600 --> 00:10:00,280 Speaker 1: The next iteration of human was made of corn. Third 160 00:10:00,280 --> 00:10:05,160 Speaker 1: times the charm vala humans as we know. Yeah, no 161 00:10:05,200 --> 00:10:08,160 Speaker 1: one is sure when the first tamale happened amidst all 162 00:10:08,200 --> 00:10:11,120 Speaker 1: of this, but it probably would have been steamed in 163 00:10:11,160 --> 00:10:14,200 Speaker 1: a in a cooking pit, dug into the ground, right 164 00:10:15,040 --> 00:10:19,160 Speaker 1: And in these pre Columbian Central American society is tamalis 165 00:10:19,200 --> 00:10:22,600 Speaker 1: themselves were used in rituals and in offerings to god's 166 00:10:22,880 --> 00:10:27,760 Speaker 1: specific tomali's four specific gods to this, the Lord of 167 00:10:27,760 --> 00:10:33,120 Speaker 1: Fire got shrimp tomales, the jaguar god got being tomales interesting, 168 00:10:33,600 --> 00:10:36,559 Speaker 1: and the rain god got tomales with white. The coach 169 00:10:36,640 --> 00:10:41,680 Speaker 1: a corn fungus. Yeah, human sacrifices to the god of 170 00:10:41,720 --> 00:10:43,960 Speaker 1: death and rebirth came with a side of honey and 171 00:10:44,040 --> 00:10:47,800 Speaker 1: being tomales. And fun fact about this God of death 172 00:10:47,880 --> 00:10:51,199 Speaker 1: and rebirth, he used the blood from his own flayed 173 00:10:51,400 --> 00:10:56,480 Speaker 1: skin to water the fields. That's a that's an involved god. 174 00:10:56,760 --> 00:11:00,360 Speaker 1: He yeah, he really is. I mean he's getting a 175 00:11:00,440 --> 00:11:06,160 Speaker 1: human sacrifice and honey and bean to molly and yeah. Uh. 176 00:11:06,240 --> 00:11:09,959 Speaker 1: Then came the Spanish conquest. Some things I read claimed 177 00:11:09,960 --> 00:11:12,800 Speaker 1: tom allows were fed to as starving Cortez and his crew. 178 00:11:12,840 --> 00:11:15,520 Speaker 1: I feel like we've talked about what was fed to 179 00:11:15,559 --> 00:11:18,160 Speaker 1: Cortez and his crew on so many episodes, so like 180 00:11:18,200 --> 00:11:21,760 Speaker 1: an egregious number of times. Yeah, could be. Could be. 181 00:11:23,200 --> 00:11:25,960 Speaker 1: The Spanish bought with them new cooking materials. Instead of 182 00:11:26,000 --> 00:11:29,160 Speaker 1: steaming in cooking pits to mollies were now steamed in pots. 183 00:11:29,559 --> 00:11:32,120 Speaker 1: If the tall stuck to the pot during steaming, the 184 00:11:32,160 --> 00:11:34,280 Speaker 1: aspects saw that as good luck and that it would 185 00:11:34,280 --> 00:11:37,400 Speaker 1: grant protection during battle. I read that it was considered 186 00:11:37,400 --> 00:11:39,960 Speaker 1: bad luck, especially for women to eat because if they 187 00:11:39,960 --> 00:11:42,720 Speaker 1: were pregnant. If they were pregnant, the child might get 188 00:11:42,760 --> 00:11:45,200 Speaker 1: stuck in their womb the way that the tamale had 189 00:11:45,200 --> 00:11:48,880 Speaker 1: gotten stuck to the pot. Definitely don't that so, but 190 00:11:48,880 --> 00:11:51,040 Speaker 1: but the but the source of this information is not 191 00:11:51,320 --> 00:11:53,400 Speaker 1: super clear. I kind of I kind of like read 192 00:11:53,440 --> 00:11:56,679 Speaker 1: it on the internet. Um wait, I read a lot 193 00:11:56,679 --> 00:11:58,520 Speaker 1: of things on the internet that I feel pretty good about. 194 00:11:58,559 --> 00:12:01,200 Speaker 1: But but but this one was was not. So it 195 00:12:01,240 --> 00:12:03,680 Speaker 1: was a little bit shaky. So I guess assess any 196 00:12:03,720 --> 00:12:06,840 Speaker 1: stuck tomales individually and at your own risk is the 197 00:12:06,880 --> 00:12:09,760 Speaker 1: only advice I can give. Yes, food stuff disclaimer of 198 00:12:09,800 --> 00:12:13,600 Speaker 1: the episode, I can't speak to the luck of your tomali. 199 00:12:15,320 --> 00:12:18,720 Speaker 1: The Spanish also brought with them pigs, leading eventually to 200 00:12:18,880 --> 00:12:22,000 Speaker 1: the inclusion of lard in the dough. Before this time, 201 00:12:22,040 --> 00:12:25,920 Speaker 1: it's unlikely that recipes for tomales included much, if any fat, 202 00:12:26,360 --> 00:12:30,600 Speaker 1: but going forward it would become traditional. And speaking of traditional, 203 00:12:31,000 --> 00:12:34,720 Speaker 1: as Catholicism spread, the tomalle was repurposed to fit into 204 00:12:34,800 --> 00:12:38,160 Speaker 1: Christian festivals and celebration, and that's why to this day, 205 00:12:38,160 --> 00:12:41,679 Speaker 1: tamales are eaten around Christmas among Latino populations of the 206 00:12:41,720 --> 00:12:46,120 Speaker 1: America's and for other holidays like Candelaria, which is a 207 00:12:46,160 --> 00:12:48,959 Speaker 1: Catholic holiday that happens to align with the Aztec New Year. 208 00:12:49,120 --> 00:12:52,800 Speaker 1: It happens to or with Sunday, which is actually coming 209 00:12:52,880 --> 00:12:54,720 Speaker 1: up in a month or so, I think from when 210 00:12:54,720 --> 00:12:59,880 Speaker 1: we're recording this. Yeah. During this time, the tomali diversified, 211 00:13:00,000 --> 00:13:03,440 Speaker 1: pending on the resources available in the area was being made. 212 00:13:04,120 --> 00:13:06,640 Speaker 1: As far as the wrappings went, you could find appliable 213 00:13:06,679 --> 00:13:09,640 Speaker 1: tree bark or banana leaves are even sometimes fabric as 214 00:13:09,640 --> 00:13:13,080 Speaker 1: well as the corn husk that's common today. Recipes were 215 00:13:13,120 --> 00:13:16,319 Speaker 1: passed down from generation to generation, and typically they were 216 00:13:16,360 --> 00:13:21,319 Speaker 1: made by women. Simultaneously, Tamalis became associated with poverty, so 217 00:13:21,360 --> 00:13:26,320 Speaker 1: their popularity diminished, and this association lasted quite a long time. 218 00:13:26,360 --> 00:13:28,760 Speaker 1: A book about Mexican crime, written by a lawyer and 219 00:13:28,760 --> 00:13:38,040 Speaker 1: published in nineteen o one called Tomale's quote abominable folk pastry. Yeah, abominable, abominable. 220 00:13:38,720 --> 00:13:42,120 Speaker 1: This poor outlook on Tomalis didn't really change until after 221 00:13:42,240 --> 00:13:47,000 Speaker 1: the Mexican Revolution. Tamalies arrived in the US via cities 222 00:13:47,040 --> 00:13:50,120 Speaker 1: like San Antonio or Los Angeles, at least by the 223 00:13:50,160 --> 00:13:54,439 Speaker 1: eighteen seventies, when the l A City Council was attempting 224 00:13:54,440 --> 00:13:59,319 Speaker 1: to outlaw Tomali push cards and wagons. Who Yeah, they 225 00:13:59,360 --> 00:14:03,200 Speaker 1: were at part of the nine three World's Colombian Exposition 226 00:14:03,280 --> 00:14:06,240 Speaker 1: in Chicago, and around the same time in the nineteen hundreds, 227 00:14:06,800 --> 00:14:10,600 Speaker 1: Mexican migrants brought to molly traditions up with them through 228 00:14:10,640 --> 00:14:14,520 Speaker 1: the Mississippi Delta, and or they were brought back with 229 00:14:14,640 --> 00:14:17,560 Speaker 1: soldiers as they came back from the U. S. Mexican War. 230 00:14:17,840 --> 00:14:20,720 Speaker 1: Probably that first thing, though, as a lot of black 231 00:14:20,720 --> 00:14:23,280 Speaker 1: people moved out of the South for more opportunity in 232 00:14:23,320 --> 00:14:26,320 Speaker 1: the urban North, more Mexican workers arrived to work in 233 00:14:26,360 --> 00:14:30,080 Speaker 1: the cotton fields of the South. The Mexican workers shared 234 00:14:30,120 --> 00:14:33,560 Speaker 1: to mally recipes with the African American workers in the area, 235 00:14:33,720 --> 00:14:36,960 Speaker 1: and from this a regional variation emerged of the tamal. 236 00:14:37,160 --> 00:14:40,440 Speaker 1: The main difference is that instead of steaming, the Mississippi 237 00:14:40,480 --> 00:14:44,560 Speaker 1: Delta version are simmered in a spicy pepper liquid, and 238 00:14:44,600 --> 00:14:48,240 Speaker 1: instead of massa that cornflower dough cor meal was used. 239 00:14:49,360 --> 00:14:53,320 Speaker 1: At first, they were only available in the area in 240 00:14:53,360 --> 00:14:56,000 Speaker 1: the winter, the off season for the workers, and usually 241 00:14:56,000 --> 00:14:59,720 Speaker 1: sold off of carts located on street corners where the vendor, 242 00:15:00,360 --> 00:15:04,600 Speaker 1: the molly man as he was called, would shout hot tomalies. 243 00:15:05,680 --> 00:15:08,920 Speaker 1: At one time, these carts were as commonplace as gas stations, 244 00:15:09,080 --> 00:15:12,600 Speaker 1: and gas stations in the region also frequently housed tomali vendors. 245 00:15:12,640 --> 00:15:17,280 Speaker 1: To this day, by these hot tomales were a staple 246 00:15:17,360 --> 00:15:19,760 Speaker 1: for folks of all backgrounds in the South. That is 247 00:15:19,840 --> 00:15:22,600 Speaker 1: when a cookbook called Southern Cooking by a white woman 248 00:15:22,640 --> 00:15:25,640 Speaker 1: by the name of Henrietta Dull was first published, including 249 00:15:25,800 --> 00:15:30,000 Speaker 1: a recipe for hot tomalies. In July ninety seven, blues 250 00:15:30,080 --> 00:15:35,400 Speaker 1: musician Robert Johnson released their Red Hot about hot tomales. 251 00:15:36,000 --> 00:15:38,280 Speaker 1: The Red Hot Chili Peppers would go on to cover 252 00:15:38,360 --> 00:15:43,280 Speaker 1: it on their album, and I believe it's on rock band. Oh, 253 00:15:43,840 --> 00:15:49,920 Speaker 1: I think so vague memories of singing very quick lyrics 254 00:15:50,000 --> 00:15:54,160 Speaker 1: about Tomalies. I was always the singer in my rock 255 00:15:54,240 --> 00:15:58,680 Speaker 1: band too frequently. It was funny because I could play 256 00:15:58,720 --> 00:16:01,640 Speaker 1: the guitar, but I couldn't play of the rock band guitars. 257 00:16:01,720 --> 00:16:05,480 Speaker 1: Different things, totally how it goes. Yes, Eventually, the hot 258 00:16:05,520 --> 00:16:08,280 Speaker 1: Tamalies were offered all year round, and it's still a 259 00:16:08,320 --> 00:16:12,200 Speaker 1: food tradition of the region, including a Delta Hot Tamali festival, 260 00:16:12,600 --> 00:16:16,200 Speaker 1: which which must be the thing that that the guy won, 261 00:16:16,440 --> 00:16:18,680 Speaker 1: I believe, so yeah, yeah. That festival is the second 262 00:16:18,720 --> 00:16:22,680 Speaker 1: Saturday of every October in Greenville, Mississippi. If you're looking 263 00:16:22,720 --> 00:16:26,160 Speaker 1: for something to do that weekend, man, but apparently get 264 00:16:26,200 --> 00:16:28,600 Speaker 1: your hotel rooms early because they've sold they like sell 265 00:16:28,680 --> 00:16:31,280 Speaker 1: the whole town cells out by September. I mean a 266 00:16:31,400 --> 00:16:37,400 Speaker 1: hot some wallet festival. Of course, these Delta Tomalies may 267 00:16:37,440 --> 00:16:41,240 Speaker 1: explain that Chicago hot dog cart tomally, though, because as 268 00:16:41,480 --> 00:16:45,400 Speaker 1: Black Southerners continued immigrating to the North throughout the middle 269 00:16:45,440 --> 00:16:47,800 Speaker 1: chunk of the twentie century, they brought with them food 270 00:16:47,800 --> 00:16:50,560 Speaker 1: traditions like fried chicken as we mentioned in our fried 271 00:16:50,600 --> 00:16:59,400 Speaker 1: Chicken episode, and perhaps these altered tamalies. Perhaps in nineteen eleven, 272 00:16:59,720 --> 00:17:03,480 Speaker 1: that's allegedly when the first written reference to tomali pie appeared. 273 00:17:03,520 --> 00:17:07,280 Speaker 1: Have you ever heard of tomali pie? Okay, Okay, I'm 274 00:17:07,280 --> 00:17:09,000 Speaker 1: just making sure that this thing people know about. I 275 00:17:09,000 --> 00:17:12,320 Speaker 1: assumed it. I think it's a Midwestern thing, okay. But 276 00:17:12,440 --> 00:17:16,920 Speaker 1: the term was definitely around by World War One. Tomali pie, 277 00:17:17,119 --> 00:17:19,439 Speaker 1: for those of you don't know like me, is a 278 00:17:19,520 --> 00:17:22,280 Speaker 1: meat pie or cast role that has a cormeal crust 279 00:17:22,320 --> 00:17:26,200 Speaker 1: and layers of tomal A type fillings. Although they grew 280 00:17:26,240 --> 00:17:29,560 Speaker 1: popular when women were urged to conserve meat during the 281 00:17:29,640 --> 00:17:32,200 Speaker 1: rations of World War Two, so many of the first 282 00:17:32,200 --> 00:17:35,200 Speaker 1: recipes were meatless. But these days, I think ground beef 283 00:17:35,240 --> 00:17:38,960 Speaker 1: is pretty omnipresent in the Midwestern tomali pie, the tomali pie, 284 00:17:39,880 --> 00:17:43,000 Speaker 1: and that is the tomal A history. Yeah, that brings 285 00:17:43,040 --> 00:17:46,119 Speaker 1: us more or less to the culture of tomalai's today. 286 00:17:46,359 --> 00:17:50,119 Speaker 1: It is. And I've got some really cool science for 287 00:17:50,160 --> 00:17:53,840 Speaker 1: you about Tomali's to Molly science. But first I've got 288 00:17:53,840 --> 00:18:00,359 Speaker 1: one more quick break for a word from our sponsor. Yeah, 289 00:18:06,080 --> 00:18:11,879 Speaker 1: and we're back, Thank you, sponsor. So war Yes, you 290 00:18:12,040 --> 00:18:17,040 Speaker 1: found some tomali science. Tomali science, yeah, okay um, there's 291 00:18:17,080 --> 00:18:19,840 Speaker 1: some serious science to tomales because of the way that 292 00:18:19,880 --> 00:18:24,040 Speaker 1: the corn flour is made, the massa. Because you're not 293 00:18:24,160 --> 00:18:26,760 Speaker 1: just using like regular ale ground up bits a corn 294 00:18:26,840 --> 00:18:29,720 Speaker 1: meal m in Spanish that would be hadna de maze 295 00:18:30,200 --> 00:18:34,040 Speaker 1: um flower from corn. To make tomalis and tortillas and 296 00:18:34,080 --> 00:18:37,719 Speaker 1: aripas and corn chips, you use massa or massa harna, 297 00:18:37,840 --> 00:18:41,280 Speaker 1: meaning dough or dough flour. Massa is still made from corn, 298 00:18:41,400 --> 00:18:44,280 Speaker 1: but it's corn that's been treated in a process called 299 00:18:44,440 --> 00:18:50,320 Speaker 1: nish tomalization nish to melization nish tomalization. So the field 300 00:18:50,359 --> 00:18:52,959 Speaker 1: corn used to make massa is not as tender as 301 00:18:53,000 --> 00:18:55,080 Speaker 1: the sweet corn that we would eat right off the ear. 302 00:18:55,359 --> 00:18:58,320 Speaker 1: That the holes or endosperms of its kernels are tough 303 00:18:58,400 --> 00:19:02,280 Speaker 1: and too fibrous to make for good dough. So before 304 00:19:02,400 --> 00:19:05,680 Speaker 1: corn from massa is ground down into flour, you want 305 00:19:05,680 --> 00:19:08,359 Speaker 1: a d hull it, which is in itself a tough 306 00:19:08,440 --> 00:19:11,800 Speaker 1: problem because the hall is is just really stuck on there. 307 00:19:12,320 --> 00:19:15,600 Speaker 1: So you simmer your corn kernels in water, and the 308 00:19:15,720 --> 00:19:18,200 Speaker 1: key is that you treat the water with an alkalizer, 309 00:19:18,359 --> 00:19:22,040 Speaker 1: usually lime or lie or lime, the mineral, not the citrus. 310 00:19:22,520 --> 00:19:24,520 Speaker 1: Back in the day, folks might have used wood ash 311 00:19:24,600 --> 00:19:27,000 Speaker 1: or oyster shells in their cooking water, but these days 312 00:19:27,000 --> 00:19:29,280 Speaker 1: you can just get the chemical. Yeah. So the heat 313 00:19:29,320 --> 00:19:32,920 Speaker 1: and water softened the hull and the alkalinity starts breaking 314 00:19:32,960 --> 00:19:36,320 Speaker 1: down the tissue of the kernel underneath, which unsticks the 315 00:19:36,359 --> 00:19:38,640 Speaker 1: whole from from the rest of the kernel. You can 316 00:19:38,680 --> 00:19:41,560 Speaker 1: then rub or wash the holes off, and the treated 317 00:19:41,600 --> 00:19:43,919 Speaker 1: kernels that you are left with will be big and 318 00:19:43,960 --> 00:19:47,520 Speaker 1: porous and less tough and thus easier to grind up. 319 00:19:48,640 --> 00:19:53,480 Speaker 1: This is harmony, by the way, um, the wattle word 320 00:19:53,520 --> 00:19:57,000 Speaker 1: for which was nesh tomali, which became the Spanish niche 321 00:19:57,000 --> 00:20:00,479 Speaker 1: temal in the American South. Harmony is what ground up 322 00:20:00,520 --> 00:20:03,600 Speaker 1: to make grits and how many is also the corn 323 00:20:03,640 --> 00:20:08,040 Speaker 1: bits and psole if you've ever had stew Um, also 324 00:20:08,200 --> 00:20:11,919 Speaker 1: a specific large kernel species of corn is used to 325 00:20:11,960 --> 00:20:18,000 Speaker 1: make the snack corn nuts. From my dad, I love hamony, 326 00:20:18,320 --> 00:20:21,080 Speaker 1: and as a kid I would mention it sometimes in passing, 327 00:20:21,119 --> 00:20:24,159 Speaker 1: and no one ever knew what it was. I my 328 00:20:24,240 --> 00:20:29,760 Speaker 1: grandmother kept like giant cans of homony, but I could 329 00:20:29,760 --> 00:20:32,960 Speaker 1: like it was. It was sort of gooey, almost in 330 00:20:33,040 --> 00:20:35,199 Speaker 1: texture like it like it was a little bit. It's 331 00:20:35,200 --> 00:20:37,560 Speaker 1: supposed to be gelatinous. That's kind of the point. But 332 00:20:37,600 --> 00:20:40,440 Speaker 1: when it's canned, I don't know. It was always really 333 00:20:40,480 --> 00:20:46,520 Speaker 1: like bland and just oozy face floren is making it's 334 00:20:46,560 --> 00:20:49,199 Speaker 1: not a good one. It was not so I so 335 00:20:49,280 --> 00:20:52,400 Speaker 1: I grew up with with this strong dislike for hamony. 336 00:20:52,440 --> 00:20:56,840 Speaker 1: But now I'm like, oh, it makes all the best foods, 337 00:20:56,880 --> 00:21:01,879 Speaker 1: good stuff. Okay, future epoch, Yeah, back to back to 338 00:21:02,040 --> 00:21:05,440 Speaker 1: Molly's Yeah, because you know, so this is pretty cool. 339 00:21:06,520 --> 00:21:10,480 Speaker 1: But wait, there's more more more. It turns out that 340 00:21:10,520 --> 00:21:13,240 Speaker 1: this process, in breaking down the tissue of of the 341 00:21:13,240 --> 00:21:16,320 Speaker 1: corn cardinal a little bit, it makes nutrients like protein, 342 00:21:16,400 --> 00:21:20,160 Speaker 1: calcium and niacin that's vitamin B three more readily available 343 00:21:20,200 --> 00:21:22,840 Speaker 1: for us to digest when we eat it. It's also 344 00:21:23,200 --> 00:21:26,520 Speaker 1: it also converts some of corn starches into dietary fiber, 345 00:21:26,800 --> 00:21:31,199 Speaker 1: so massa is more nutritious than plain old corn and 346 00:21:31,280 --> 00:21:34,200 Speaker 1: how many too. And this process is what gives massa 347 00:21:34,480 --> 00:21:38,119 Speaker 1: it's stickiness. The process messes with the structure of the 348 00:21:38,160 --> 00:21:42,720 Speaker 1: starches in the corn, gelatinizing them and releases some emulsifiers 349 00:21:42,720 --> 00:21:45,200 Speaker 1: from the tissue and add some of that calcium into 350 00:21:45,200 --> 00:21:47,240 Speaker 1: the mix, meaning that when you grind the niche to 351 00:21:47,320 --> 00:21:50,800 Speaker 1: modalized corn down into flour, the particles are more willing 352 00:21:50,840 --> 00:21:52,840 Speaker 1: to to link up with each other. We will want 353 00:21:52,880 --> 00:21:56,840 Speaker 1: to be best buzz. Yeah. Cool. It can also reduce 354 00:21:56,960 --> 00:21:59,959 Speaker 1: or destroy some of the toxins that contaminate corn infest 355 00:22:00,000 --> 00:22:03,080 Speaker 1: did with certain types of fungus. That is pretty cool. Yeah, 356 00:22:03,160 --> 00:22:06,240 Speaker 1: And it changes the flavor a little bit. Ni realization 357 00:22:06,400 --> 00:22:10,360 Speaker 1: creates compounds that can taste or smell like concord grapes, 358 00:22:10,840 --> 00:22:17,760 Speaker 1: violets and spice. Grapes, violets and spice. Massa hareina is 359 00:22:17,840 --> 00:22:20,480 Speaker 1: flower that's made like this and then flash dried to 360 00:22:20,600 --> 00:22:23,359 Speaker 1: preserve it. It can be made from white or yellow corn, 361 00:22:23,440 --> 00:22:25,640 Speaker 1: and it's great as a thickener in soups and stews. 362 00:22:25,840 --> 00:22:27,880 Speaker 1: It's often available in grocery stores, and if you've got 363 00:22:27,880 --> 00:22:30,720 Speaker 1: a Central American market in your town, they may carry 364 00:22:30,800 --> 00:22:34,560 Speaker 1: massa preparata, which is prepared dough that's freshly made and 365 00:22:34,720 --> 00:22:39,359 Speaker 1: ready to be put to use. Oh hm, And this 366 00:22:39,440 --> 00:22:41,800 Speaker 1: brings us more or less to the end of our 367 00:22:41,880 --> 00:22:45,479 Speaker 1: tomal episode and the end I know, but but may 368 00:22:45,520 --> 00:22:47,000 Speaker 1: I may I leave us with a with a little 369 00:22:47,000 --> 00:22:51,240 Speaker 1: bit of folk wisdom, please do okay. There's a saying 370 00:22:51,280 --> 00:23:00,080 Speaker 1: in Mexico tambien, which translates to when everything sucks, have 371 00:23:00,119 --> 00:23:05,959 Speaker 1: a tomale. When everything's good, do the same thing. Tomali's 372 00:23:05,960 --> 00:23:10,520 Speaker 1: are great. I can get behind that, right. Yeah. I've 373 00:23:10,560 --> 00:23:14,119 Speaker 1: also seen this saying with mescal instead of Tomali's. So 374 00:23:14,160 --> 00:23:16,679 Speaker 1: I guess you know, whatever works for you, but I 375 00:23:16,720 --> 00:23:20,600 Speaker 1: think both are fine piece of advice. Absolutely, I've been 376 00:23:20,680 --> 00:23:22,320 Speaker 1: I didn't know this was a saying, but I feel 377 00:23:22,320 --> 00:23:29,080 Speaker 1: like I've been following it not knowing. Bad day, have 378 00:23:29,200 --> 00:23:35,360 Speaker 1: some chocolate. Yeah, good day, have some chocolate. Yeah, regular day? 379 00:23:35,760 --> 00:23:41,600 Speaker 1: You know what, probably chocolate? Yeah, hopefully. I mean, I 380 00:23:41,640 --> 00:23:44,639 Speaker 1: can't wait to try tomally but who knows. Maybe I 381 00:23:44,680 --> 00:23:48,560 Speaker 1: will be enjoying many a tomale my day. I hope so, 382 00:23:48,960 --> 00:23:58,840 Speaker 1: I hope so. And this brings us to listen. It's 383 00:23:58,880 --> 00:24:03,400 Speaker 1: kind of ghostly, it is, and there's a lot of like, oh, 384 00:24:03,560 --> 00:24:08,159 Speaker 1: hand gestures. Very interesting. This is a scientific experiment. We 385 00:24:08,160 --> 00:24:13,200 Speaker 1: should be recording video recording this. What's going on? Are 386 00:24:13,200 --> 00:24:17,000 Speaker 1: we're being slowly possessed as we continue through food stuff, 387 00:24:18,200 --> 00:24:20,520 Speaker 1: slowly possessed by our listeners. That actually sounds pretty good. 388 00:24:20,520 --> 00:24:22,360 Speaker 1: Most of ye all are pretty okay. Yeah, yeah, yeah, 389 00:24:22,600 --> 00:24:27,440 Speaker 1: pretty awesome, pretty awesome. Um, here is something from Sam 390 00:24:27,520 --> 00:24:30,560 Speaker 1: who wrote in about our episode on salt you mentioned 391 00:24:30,760 --> 00:24:34,280 Speaker 1: and aforism regarding the devil and salt. That quote traces 392 00:24:34,320 --> 00:24:37,280 Speaker 1: back to Jean Bodun's on the demon Mania of Witches, 393 00:24:38,040 --> 00:24:41,560 Speaker 1: published in fifty and chapter five. He states the devil 394 00:24:41,600 --> 00:24:46,440 Speaker 1: loveth no salt in his meat. Baldon's work was widely influential, 395 00:24:46,800 --> 00:24:52,480 Speaker 1: cited in Scott's discovery of witchcraft in James Demonology, as 396 00:24:52,520 --> 00:24:57,800 Speaker 1: well as providing fodder from Matthew Hopkins and other witch hunters. Yeah. 397 00:24:58,200 --> 00:25:01,359 Speaker 1: That's pretty cool. Yeah, and I guess it makes it 398 00:25:01,400 --> 00:25:03,720 Speaker 1: makes sense. It's like a folklore kind of tradition since 399 00:25:03,720 --> 00:25:06,480 Speaker 1: salt helps preserve the meat, so the devil wouldn't want 400 00:25:07,280 --> 00:25:12,520 Speaker 1: something good, that's true. Hanging out. Yeah, and we are 401 00:25:12,640 --> 00:25:17,760 Speaker 1: planning on our food stuff fictional fictional What what's the 402 00:25:17,800 --> 00:25:19,359 Speaker 1: good name for it right now? I have it as 403 00:25:19,400 --> 00:25:22,359 Speaker 1: fantasy foods, but that's not what it is. But short 404 00:25:22,400 --> 00:25:26,120 Speaker 1: stories with food in them, like fairy tales, anything like this, 405 00:25:26,240 --> 00:25:31,320 Speaker 1: so preferably in the public domain. Please send us those things. Yeah, yeah, 406 00:25:31,320 --> 00:25:32,919 Speaker 1: if there are any other stories like that that you 407 00:25:32,920 --> 00:25:35,280 Speaker 1: know about that are about food, that are that we 408 00:25:35,280 --> 00:25:38,040 Speaker 1: could we could do dramatic retellings of We would love 409 00:25:38,080 --> 00:25:40,879 Speaker 1: to we you if you couldn't tell from our listener 410 00:25:40,960 --> 00:25:46,320 Speaker 1: male announcements, we were into drama. We like doing some 411 00:25:46,320 --> 00:25:49,760 Speaker 1: some readings. Yes, some flourish. We add flourish to things, 412 00:25:50,800 --> 00:25:53,800 Speaker 1: as does as does our superproducer Dylan. Yes, yes, we're 413 00:25:53,840 --> 00:25:57,679 Speaker 1: also we're always pleasantly surprised when there's a little little 414 00:25:58,240 --> 00:26:02,760 Speaker 1: yeah sprinklings of sound effect. Those are all him anyway, 415 00:26:02,880 --> 00:26:05,760 Speaker 1: uh Shy wrote and I really hope I just said 416 00:26:05,760 --> 00:26:07,360 Speaker 1: your name right. We looked it up, or Annie looked 417 00:26:07,400 --> 00:26:10,680 Speaker 1: it up and she told me, Um, when I heard 418 00:26:10,800 --> 00:26:13,520 Speaker 1: you request more photos of pets with food names, I 419 00:26:13,560 --> 00:26:15,280 Speaker 1: just had to send you a photo of our little 420 00:26:15,280 --> 00:26:19,679 Speaker 1: Siamese cat Chino as in cappuccino. This is short for 421 00:26:19,760 --> 00:26:23,320 Speaker 1: baby Chino. Beverage that I believe originated from my home 422 00:26:23,359 --> 00:26:26,560 Speaker 1: country of Australia. Coffee is a very important part of 423 00:26:26,600 --> 00:26:30,240 Speaker 1: socializing in Australia, so when parents would visit their favorite cafes, 424 00:26:30,400 --> 00:26:32,920 Speaker 1: they wanted away to include their children in the experience, 425 00:26:33,160 --> 00:26:36,040 Speaker 1: and thus this beverage was born. As much as it 426 00:26:36,080 --> 00:26:37,760 Speaker 1: is a skill to make a great cup of coffee, 427 00:26:37,880 --> 00:26:40,240 Speaker 1: the same can be said for a good baby Chino. 428 00:26:40,359 --> 00:26:43,000 Speaker 1: Here is a wonderful description from an article I came across. 429 00:26:43,600 --> 00:26:45,879 Speaker 1: With each baby Chino, we use a separate jug of 430 00:26:45,880 --> 00:26:48,760 Speaker 1: fresh cold milk solely for the one drink. The milk 431 00:26:48,840 --> 00:26:51,880 Speaker 1: is prepared by a professional to be consistent on every visit, 432 00:26:51,920 --> 00:26:54,480 Speaker 1: with the right amount of silky texture, the right temperature, 433 00:26:54,720 --> 00:26:57,439 Speaker 1: and then rested before production for the texture to settle 434 00:26:57,640 --> 00:26:59,960 Speaker 1: into a head. The head is pushed from the jug 435 00:27:00,200 --> 00:27:02,440 Speaker 1: into a piccolo glass to the top. Then the top 436 00:27:02,520 --> 00:27:05,119 Speaker 1: is dusted with chocolate and cold milk is poured to 437 00:27:05,280 --> 00:27:08,080 Speaker 1: puff the top up while also ensuring the drink is 438 00:27:08,080 --> 00:27:11,240 Speaker 1: cool for the customer. Finished with another dollap of silken 439 00:27:11,320 --> 00:27:13,959 Speaker 1: texture on the top to form a shiny white circle 440 00:27:14,280 --> 00:27:18,399 Speaker 1: on the top. M goodness uh. When my wife first 441 00:27:18,440 --> 00:27:20,920 Speaker 1: saw our curled up a little rescue kitten, the first 442 00:27:21,000 --> 00:27:23,159 Speaker 1: thing she said was that it looked just like a 443 00:27:23,160 --> 00:27:26,600 Speaker 1: baby Chino, all white with a light dusting of chocolate. 444 00:27:26,760 --> 00:27:29,400 Speaker 1: It was such a perfect description that we couldn't think 445 00:27:29,400 --> 00:27:32,960 Speaker 1: of anything else to name him. And the picture is precious, 446 00:27:33,800 --> 00:27:37,800 Speaker 1: and also the he sent a picture of the baby Chino, 447 00:27:37,880 --> 00:27:40,880 Speaker 1: and it was also very cute. And I can't believe 448 00:27:41,160 --> 00:27:43,800 Speaker 1: I've never seen anything like that around here. I don't. 449 00:27:43,840 --> 00:27:48,240 Speaker 1: I don't think like a coffee for children. Yeah, like right, 450 00:27:48,320 --> 00:27:53,680 Speaker 1: no mean, yeah, but I love it. That's great. Um. Yes, 451 00:27:53,760 --> 00:27:59,160 Speaker 1: and please, as always, we're still looking for your pictures 452 00:27:59,160 --> 00:28:01,919 Speaker 1: of bets, of food names or just or just your 453 00:28:01,920 --> 00:28:04,159 Speaker 1: regular pets. Yeah. I mean really, we're not going to 454 00:28:04,280 --> 00:28:06,600 Speaker 1: turn down. I'm not going to be like, oh man, 455 00:28:06,640 --> 00:28:11,680 Speaker 1: that's a crap dog. No dog with a non food name. 456 00:28:13,880 --> 00:28:17,880 Speaker 1: We don't want to no, no, no. Um. It's probably 457 00:28:17,960 --> 00:28:22,040 Speaker 1: been one of the best things that we've ever done, suggested. Yeah, 458 00:28:22,240 --> 00:28:25,640 Speaker 1: I mean in my lifetime outside of food stuff. That's 459 00:28:25,680 --> 00:28:31,040 Speaker 1: that's peak. That's peak. Annie. We're speaking right now. Um. 460 00:28:31,080 --> 00:28:34,960 Speaker 1: Thank you to both of them for writing. You two 461 00:28:35,040 --> 00:28:37,119 Speaker 1: can write to us our emails food stuff at has 462 00:28:37,200 --> 00:28:39,320 Speaker 1: to works dot com. We're also on social media. You 463 00:28:39,360 --> 00:28:42,240 Speaker 1: can find us on Facebook and Twitter at food stuff 464 00:28:42,360 --> 00:28:45,800 Speaker 1: hs W. We're also on Instagram at food stuff. We 465 00:28:45,880 --> 00:28:48,640 Speaker 1: hope to hear from you. Thank you so much to 466 00:28:48,720 --> 00:28:52,120 Speaker 1: our producer Dylan Fagan for being with us and doing 467 00:28:52,200 --> 00:28:55,680 Speaker 1: this thing that we called podcasting. Yes, and he's got 468 00:28:55,800 --> 00:28:57,960 Speaker 1: a podcast of his own. Now you shouldn't go check 469 00:28:57,960 --> 00:29:00,160 Speaker 1: it out. Goodness. Yes, it's called The Question Booth and 470 00:29:00,480 --> 00:29:03,400 Speaker 1: uh and they they invited me onto the first episode. 471 00:29:03,400 --> 00:29:06,120 Speaker 1: It's it's a show about about answering the big questions, 472 00:29:06,240 --> 00:29:09,880 Speaker 1: and they do that through getting interview material from the 473 00:29:09,920 --> 00:29:12,000 Speaker 1: general public. We've got a we've got a sound booth 474 00:29:12,000 --> 00:29:14,240 Speaker 1: set up here in Pond City Market where our offices 475 00:29:14,280 --> 00:29:17,440 Speaker 1: are located. And so Friday, Saturday, and Sunday you can 476 00:29:17,440 --> 00:29:19,920 Speaker 1: go and answer questions if you happen to be in 477 00:29:19,920 --> 00:29:22,960 Speaker 1: the Atlanta area. And they invited me on for their 478 00:29:23,000 --> 00:29:26,800 Speaker 1: first episode to talk about why people are mean. Yes, 479 00:29:26,920 --> 00:29:30,880 Speaker 1: and it's I don't want to spoil it, but definitely 480 00:29:30,920 --> 00:29:37,360 Speaker 1: worth a listen. All of it's lovely, but Lauren's cameo 481 00:29:37,480 --> 00:29:43,120 Speaker 1: is particularly interesting in a good way. Thank you, Thank you. 482 00:29:43,160 --> 00:29:46,160 Speaker 1: I talked about my time moderating the House of Works 483 00:29:46,200 --> 00:29:51,920 Speaker 1: YouTube channels. Anyway, thank you. So yeah, go go go 484 00:29:52,000 --> 00:29:54,760 Speaker 1: check that out. Um, thank you for listening to us, 485 00:29:55,440 --> 00:29:57,080 Speaker 1: and we hope that lots more good things are coming 486 00:29:57,080 --> 00:30:03,920 Speaker 1: your way.