WEBVTT - 9 Nutty Facts About Hard-Shelled Fruit

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<v Speaker 1>You're listening to Part Time Genius, the production of Kaleidoscope

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<v Speaker 1>and iHeartRadio.

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<v Speaker 2>Guess what Will? What's that game? When I say brazil nuts,

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<v Speaker 2>is there a specific country that comes to mind for you?

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<v Speaker 2>Call me crazy, but I feel like there should be

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<v Speaker 2>an obvious answer to this one. I don't know if

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<v Speaker 2>this is a trick question, but I'm gonna guess Brazil. Yeah,

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<v Speaker 2>it is a trick question. The answer I'm looking for

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<v Speaker 2>was Bolivia, No, which actually produces almost as many brazil

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<v Speaker 2>nuts as Brazil. Together, the two countries are responsible for

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<v Speaker 2>ninety percent of the world's brazil nut crop, and Bolivia

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<v Speaker 2>exports more of the processed and shelled nuts than Brazil.

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<v Speaker 3>So if I go buy a back of trail mix

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<v Speaker 3>with brazil nuts in it, I'm probably eating Bolivia nuts.

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<v Speaker 2>M That's right, all right? So how come Brazil gets

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<v Speaker 2>all the glory here? I mean, as with most things,

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<v Speaker 2>blame the conquistadors, right. So, brazil nut trees are native

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<v Speaker 2>to the Amazon, particularly Brazil, Bolivia, and Peru, and there's

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<v Speaker 2>evidence that indigenous people ate the nuts as many as

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<v Speaker 2>eleven thousand years ago. So when Europeans arrived in the

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<v Speaker 2>early fifteen hundreds. They called their landing place Terra do Brazil,

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<v Speaker 2>a reference to another tree the brazil Would and as

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<v Speaker 2>they made their way across South America, they discovered these

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<v Speaker 2>huge trees with big, delicious nuts, which they began calling

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<v Speaker 2>chestnuts from Brazil what else? And one of the first

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<v Speaker 2>European references to brazil nuts comes from Juan Alvarez Maldonado,

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<v Speaker 2>a Spanish conquistador who relied on them to fuel his

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<v Speaker 2>troops during an expedition through Peru. And later Dutch traders

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<v Speaker 2>began impoort brazil nuts to Europe, where they became a

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<v Speaker 2>popular treat at Christmas time, and from there they made

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<v Speaker 2>their way to the US. But despite the fact that

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<v Speaker 2>Brazil can't claim a monopoly on the nut and Bolivia

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<v Speaker 2>produces a ton of them, the name just stuck.

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<v Speaker 3>It does feel like the kind of thing that a

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<v Speaker 3>really savvy marketing expert could help them solve.

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<v Speaker 2>Right, Yeah, it's a branding problem, really yeah.

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<v Speaker 3>I mean they just need a good slogan, like you

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<v Speaker 3>can't spell brazil nut without Bolivia, you know.

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<v Speaker 2>I feel like, actually, that's it. I think I nailed it. Yeah,

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<v Speaker 2>let's keep brainstorming that one. In the meantime, though, today

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<v Speaker 2>we have nine weird and wonderful facts about nuts and

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<v Speaker 2>things that aren't technically nuts, but for all intents and

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<v Speaker 2>purposes are nuts, like the brazil nut, which, yes we

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<v Speaker 2>know it's a seed. We'll get into all that and more.

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<v Speaker 2>So let's dive in.

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<v Speaker 3>Hey, their podcast listeners, welcome to Part Time Genius.

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<v Speaker 2>I'm Will Pearson.

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<v Speaker 3>And because Mango couldn't be here today, we do miss you, Mango.

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<v Speaker 2>Hope you're having fun. Our old pal Gabe Luzier is

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<v Speaker 2>here with me instead. Gabe, it's always so good to

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<v Speaker 2>see you. It's a pleasure.

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<v Speaker 3>And over there in the booth shotgunning a can of

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<v Speaker 3>mixed nuts and wearing a T shirt that says, hold on,

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<v Speaker 3>let me make sure I'm getting this right. It says

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<v Speaker 3>fancy nuts for a fancy man. Dylan, you never let

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<v Speaker 3>us down. It's our pal and producer, Dylan Fagan.

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<v Speaker 2>Ah that Dylan so fancy, so fancy, All right, Gabe.

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<v Speaker 3>Well, before we go any further, I think we should

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<v Speaker 3>get ahead of all the emails and comments that people

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<v Speaker 3>are composing in their heads right now.

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<v Speaker 2>You saw it coming. At the top of the show.

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<v Speaker 3>We said this was an episode about nuts, and then

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<v Speaker 3>we started by talking about brazil nuts, which, as you mentioned,

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<v Speaker 3>are actually seeds. I feel like we're gonna have to

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<v Speaker 3>say that repeated that we do get that, and this

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<v Speaker 3>is going to be a recurring issue in this episode,

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<v Speaker 3>so let's just get ahead of it and talk about

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<v Speaker 3>it now.

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<v Speaker 2>Yeah, okay, So here we go. The botanical definition of

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<v Speaker 2>a nut is a dry, hard fruit with a single

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<v Speaker 2>kernel inside a shell that doesn't split open when it matures.

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<v Speaker 2>So this narrow definition excludes things like almonds, cashews, pine nuts,

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<v Speaker 2>brazil nuts, even walnuts, lots of things you know which

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<v Speaker 2>have nuts in the name. Walnuts in particular, are somewhere

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<v Speaker 2>between a drup and a nut, so not quite And

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<v Speaker 2>for the purposes of today's episode, we're using nut in

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<v Speaker 2>the colloquial or culinary sense, meaning if you'd find it

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<v Speaker 2>in a bin labeled nuts at the grocery store, we're

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<v Speaker 2>calling it a nut. That seems fair enough, all right.

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<v Speaker 3>Well, now that we've got that cleared up, let's move

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<v Speaker 3>on to our next fact here, which concerns one of

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<v Speaker 3>my favorite nuts, which is the pistachio. In fact, I

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<v Speaker 3>have already eaten a handful of pistaschias today, I'm happy

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<v Speaker 3>to report.

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<v Speaker 2>So did you get caught up in the Dubai chocolate craze?

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<v Speaker 2>Gabe A little bit. Yeah, I think the the high

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<v Speaker 2>cost of the chocolate bars kind of curbed that a

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<v Speaker 2>little bit, but I will admit I gave into temptation.

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<v Speaker 2>I had to try it out, and yeah, I mean,

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<v Speaker 2>pretty good pistachios hard to go wrong. Did the same thing.

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<v Speaker 2>I'm a cheap chocolate eater.

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<v Speaker 3>But it was funny, like you knew the craze was

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<v Speaker 3>in fact a craze when you started seeing them at

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<v Speaker 3>the checkout counter, like at your local convenience store. That's

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<v Speaker 3>when I knew it had gone pretty far. But anyway,

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<v Speaker 3>long before pistachios were associated with trendy candy, they were

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<v Speaker 3>associated with red food dye.

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<v Speaker 2>Oh yeah, yeah. I remember seeing red pistachios in the

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<v Speaker 2>store when I was a kid, and you know, I

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<v Speaker 2>would beg my mom for him. I insisted that they

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<v Speaker 2>tasted better and she was like, no, that's just red dye.

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<v Speaker 2>But I always wondered, you know why they did that.

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<v Speaker 3>Well, to find the answer to this, we actually have

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<v Speaker 3>to go back to the nineteen twenties, so over the years,

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<v Speaker 3>there have been different claims about who first died pistachios red,

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<v Speaker 3>and of course why they did that. But having spent

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<v Speaker 3>a lot of time reading.

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<v Speaker 2>About pistachios this past week, I'm choosing to believe the

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<v Speaker 2>story put forward by a family owned Detroit based nut

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<v Speaker 2>company called Jermac. They've been around since nineteen twenty four,

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<v Speaker 2>and according to their official story, founder Frank Jermack Senior,

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<v Speaker 2>was the first person to come up with the idea

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<v Speaker 2>of dying pistachios red. So he did this for two reasons.

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<v Speaker 3>So first of all, back then, almost all pistachios sold

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<v Speaker 3>in the US were imported from Iran and Irani and

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<v Speaker 3>pistachios have these reddish husks that discolor the shells during

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<v Speaker 3>the roasting process, so red dye covered that up. Plus

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<v Speaker 3>it had the added benefit of making pistachios maybe a

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<v Speaker 3>little bit more eye catching, I guess which was really

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<v Speaker 3>important here, because Germak began selling them in these penny

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<v Speaker 3>vending machines. He gave his bright red pistachios the brand

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<v Speaker 3>name red Lip, and during the Great Depression they became

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<v Speaker 3>popular as a cheap, nutrient dense snack. So for decades

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<v Speaker 3>Jermak dominated the US pistachio business. To put it in perspective,

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<v Speaker 3>a nineteen seventy three Detroit Free Press story noted that

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<v Speaker 3>of the eight thousand tons of pistachios processed in the

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<v Speaker 3>United States that year, Germac handled five thousand of those.

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<v Speaker 2>That is fascinating. But you know, now that I think

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<v Speaker 2>about it, I can't remember the last time I saw

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<v Speaker 2>a red pistachios for sale, Like, why did the stop?

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<v Speaker 3>I'm the same way, Gabe. Actually, it was one of

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<v Speaker 3>those things. I'd really not thought about it until we

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<v Speaker 3>started talking about nuts this week. But it was a

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<v Speaker 3>gradual change in response to market supply and consumer preferences.

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<v Speaker 3>So a lot of people didn't like the way the

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<v Speaker 3>red dye stained their fingers and their clothes. And in

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<v Speaker 3>the nineteen seventies the California pistachio industry just took off,

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<v Speaker 3>and it was these domestic nuts that didn't have the

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<v Speaker 3>same discoloration issues of the important ones. And that was

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<v Speaker 3>a good thing because since the nineteen nineties many consumers

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<v Speaker 3>wanted to avoid artificial food coloring.

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<v Speaker 2>But if you.

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<v Speaker 3>Misread pistachios, or if you're curious and want to try

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<v Speaker 3>some Germak does sell them now under the name Holiday Red,

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<v Speaker 3>and they get their brilliant hue from a beat powder.

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<v Speaker 2>So there's actually no dye needed to create these, all right, Yeah, no,

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<v Speaker 2>no excuse not to reacquaint myself. Then that's right, that's right.

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<v Speaker 2>But okay, that was a you know, a fascinating cultural

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<v Speaker 2>journey through the recent past. But now let's go back

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<v Speaker 2>thousands of years to the heyday of the Silk Road.

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<v Speaker 2>You up for that, absolutely, all right. So a Purdue

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<v Speaker 2>University researcher named Keith Weiste discovered a connection between the

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<v Speaker 2>spread of languages across Asia and the humble walnut. So

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<v Speaker 2>Wisti is a research geneticist who worked with the USDA

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<v Speaker 2>Forest Service to study the genetic makeup of different trees,

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<v Speaker 2>including walnuts. He and a team were analyzing samples from

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<v Speaker 2>native walnut forests across Asia when they realized that many

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<v Speaker 2>languages in the region had similar words for walnut. For example,

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<v Speaker 2>in Kazakh, Kurghiz, and Uzbek it's yongok, which may some

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<v Speaker 2>sense because these are all Turkic languages. But the more

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<v Speaker 2>closely they looked at languages, maps and walnut DNA, the

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<v Speaker 2>more patterns began to emerge. Like genetically speaking, it turns

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<v Speaker 2>out that walnuts in eastern Iran are closely related to

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<v Speaker 2>walnut trees in the Himalayas. So that's a line running

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<v Speaker 2>almost due east to west, which is not a pattern

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<v Speaker 2>you'd see if a tree spread organically. So left to

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<v Speaker 2>their own devices, trees spread in concentric patterns as they

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<v Speaker 2>gradually scatter seeds, not straight lines like we're seeing here.

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<v Speaker 2>So by overlaying maps of walnut gene pools and major languages,

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<v Speaker 2>the researchers concluded that the trees didn't spread by accident.

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<v Speaker 2>They were planted by traders traveling along the Silk Road,

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<v Speaker 2>making them the first known example of a forest station

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<v Speaker 2>or planned establishment of tree cover where none existed before.

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<v Speaker 3>I mean, it's astonishing that they can analyze walnut DNA.

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<v Speaker 2>Thank you, I thought the same thing, Yeah, I mean,

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<v Speaker 2>and this research has been going on for decades, but

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<v Speaker 2>it wasn't until the advent of gene mapping technology that

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<v Speaker 2>we could really start to solve this kind of mystery.

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<v Speaker 2>That's just wild, all right.

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<v Speaker 3>Well, here's a less positive use of technology, and that

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<v Speaker 3>is nut crime, which sounds like a joke, but it's

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<v Speaker 3>not funny when you consider that it cost California nut

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<v Speaker 3>farmers millions of dollars.

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<v Speaker 2>You know, we love a weird food crime story here

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<v Speaker 2>at Part Time Geniuses. I know we've done entire episodes

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<v Speaker 2>on cheese crimes and wine crimes, So tell me about

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<v Speaker 2>the nut crimes. All right.

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<v Speaker 3>So, the California nut industry is worth billions of dollars

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<v Speaker 3>every single year, and the uptick and crime seems to

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<v Speaker 3>have started around two thousand and nine. There was one

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<v Speaker 3>report I read that linked this to the two thousand

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<v Speaker 3>and eight recession. This is when consumer demand for electronics dropped,

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<v Speaker 3>making gadgets a less attractive item for theft and resale. Now,

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<v Speaker 3>nuts are always in demand, they last a long time

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<v Speaker 3>before they spoil, and unlike flat screen TV, they don't

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<v Speaker 3>have serial numbers or barcodes, so you really can't track them. So,

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<v Speaker 3>between twenty thirteen and twenty seventeen, over ten million dollars

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<v Speaker 3>of California almonds and pistachios were stolen, and the problem

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<v Speaker 3>has gotten worse as organized nut thieves have become more sophisticated.

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<v Speaker 2>So what does a nut heist even look like?

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<v Speaker 3>Well, that's the tricky thing. Here it looks like a

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<v Speaker 3>normal day at a nut farm. See, there's a complex

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<v Speaker 3>web of growers, wholesalers, distributors, and retailers, all of whom

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<v Speaker 3>contract with third party trucking companies to move these nuts

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<v Speaker 3>from place to place. Now, one of the main ways

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<v Speaker 3>nut thieves get their hands on the goods is by

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<v Speaker 3>impersonating employees of a trucking company, So they create a

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<v Speaker 3>fake cargo company, They show up early, and they leave

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<v Speaker 3>with the loot before the real truckers arrive. Now, another

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<v Speaker 3>problem is that some victims are hesitant to report this

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<v Speaker 3>kind of cargo theft. They worry about bad pr They

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<v Speaker 3>assume that once the nuts are gone, there's no way

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<v Speaker 3>to get them back. And these cases are difficult to

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<v Speaker 3>pursue because they involve moving products across state lines, which

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<v Speaker 3>can make jurisdiction hard to determine as well. So a

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<v Speaker 3>local police department might refer you to a federal agency,

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<v Speaker 3>which might send you to a state agency, which might

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<v Speaker 3>refer you back to the Feds. And unfortunately, even when

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<v Speaker 3>the FBI has jurisdiction, they often lack the resources to

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<v Speaker 3>go after small and medium sized cases that don't have

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<v Speaker 3>a clear link to organized crime or terrorism.

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<v Speaker 2>Now, I badly want someone to make one of those

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<v Speaker 2>CSI shows about nut thefts, you know, to raise awareness

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<v Speaker 2>about the problem. Well, we have to take a quick break,

0:12:36.280 --> 0:12:38.720
<v Speaker 2>but when we come back, we have more nutty facts

0:12:38.720 --> 0:12:41.840
<v Speaker 2>for you, including a rare medical condition caused by a

0:12:41.880 --> 0:12:45.600
<v Speaker 2>popular salad topping, and the toughest nut to crack don't

0:12:45.640 --> 0:13:03.200
<v Speaker 2>go anywhere. Welcome back to part time Genius.

0:13:03.240 --> 0:13:05.400
<v Speaker 3>Now, before we get back to nuts, quick reminder that

0:13:05.440 --> 0:13:07.680
<v Speaker 3>if you have a question or idea for the show,

0:13:08.080 --> 0:13:09.960
<v Speaker 3>you can give us a call. You call us at

0:13:09.960 --> 0:13:13.120
<v Speaker 3>three oh two, four oh five five nine two five.

0:13:13.200 --> 0:13:15.680
<v Speaker 3>We always love hearing from you. We may even use

0:13:15.720 --> 0:13:18.120
<v Speaker 3>your voicemail in a future episode if you're okay with that.

0:13:18.280 --> 0:13:21.360
<v Speaker 2>But if you prefer text based communication, you can always

0:13:21.360 --> 0:13:24.920
<v Speaker 2>email us at High Geniuses at gmail dot com. That's

0:13:25.160 --> 0:13:31.079
<v Speaker 2>Higeniuses at gmail dot com. Okay, Well, my next fact

0:13:31.200 --> 0:13:33.920
<v Speaker 2>definitely pushes the boundary of the word nut. Let me

0:13:33.960 --> 0:13:37.040
<v Speaker 2>say that in advance, and I will admit this is

0:13:37.040 --> 0:13:39.360
<v Speaker 2>a seed, but it's so cool I just had to

0:13:39.400 --> 0:13:42.960
<v Speaker 2>include it. I'm talking about the Coco de mare aka

0:13:43.200 --> 0:13:47.400
<v Speaker 2>the ccoconut or the double coconut, and in fact, it's

0:13:47.440 --> 0:13:50.280
<v Speaker 2>the largest seed in the world and one of the

0:13:50.360 --> 0:13:51.000
<v Speaker 2>rarest too.

0:13:51.400 --> 0:13:54.160
<v Speaker 3>You know, I love coconuts, so I've decided to allow

0:13:54.240 --> 0:13:55.320
<v Speaker 3>this exception as well.

0:13:55.880 --> 0:13:59.760
<v Speaker 2>Thank you will, very gracious. So for centuries, these giant

0:13:59.800 --> 0:14:02.680
<v Speaker 2>cos have washed up on the shores of the Maldives.

0:14:03.080 --> 0:14:06.600
<v Speaker 2>It said that a Roman emperor once paid four thousand

0:14:06.679 --> 0:14:09.240
<v Speaker 2>gold florins for one, which I assume is a lot,

0:14:09.520 --> 0:14:11.840
<v Speaker 2>and you know, he had it mounted on a gold stand.

0:14:12.400 --> 0:14:14.920
<v Speaker 2>And so finding one of these it was a big deal.

0:14:15.040 --> 0:14:18.320
<v Speaker 2>They were prized items for sale or trade, and they

0:14:18.320 --> 0:14:21.600
<v Speaker 2>were used for medicinal purposes too, But that doesn't mean

0:14:21.600 --> 0:14:24.440
<v Speaker 2>that the average person who picked one up got to

0:14:24.560 --> 0:14:28.080
<v Speaker 2>profit from it. At one point, any sea coconut that

0:14:28.320 --> 0:14:31.080
<v Speaker 2>washed up on the beach was considered the property of

0:14:31.160 --> 0:14:33.880
<v Speaker 2>the Sultan of the Maldives. He just claimed them.

0:14:33.880 --> 0:14:34.120
<v Speaker 1>All.

0:14:34.520 --> 0:14:36.760
<v Speaker 2>Wow, now you actually you've mentioned a couple times that

0:14:36.800 --> 0:14:39.160
<v Speaker 2>they washed up there, So are you saying they don't

0:14:39.160 --> 0:14:41.160
<v Speaker 2>grow in the mal thieves? Like they just floated there

0:14:41.200 --> 0:14:44.280
<v Speaker 2>from somewhere else. Yeah, and for a long time no

0:14:44.320 --> 0:14:47.040
<v Speaker 2>one knew where they came from. Legend had it that

0:14:47.080 --> 0:14:50.880
<v Speaker 2>there was an underwater forest of exceptionally large palm trees,

0:14:50.920 --> 0:14:54.040
<v Speaker 2>which sounds incredible, but the truth is pretty cool too.

0:14:54.440 --> 0:14:58.160
<v Speaker 2>In seventeen sixty eight, a French explorer finally figured out

0:14:58.200 --> 0:15:01.000
<v Speaker 2>where the cocoa de mare came from a pair of

0:15:01.080 --> 0:15:05.280
<v Speaker 2>islands in the Seyshells, about three thousand miles southwest of

0:15:05.280 --> 0:15:08.400
<v Speaker 2>the Maldives. So this is the only place in the

0:15:08.440 --> 0:15:11.800
<v Speaker 2>world where the cocoa de mare grows. And as for

0:15:11.840 --> 0:15:15.040
<v Speaker 2>how the seeds travel from there, well, it turns out

0:15:15.040 --> 0:15:17.880
<v Speaker 2>that when the coconuts fall into the ocean, they sink

0:15:18.080 --> 0:15:20.600
<v Speaker 2>because they're so heavy they weigh about up to fifty

0:15:20.600 --> 0:15:23.800
<v Speaker 2>pounds each and they don't float until their insides have

0:15:23.920 --> 0:15:27.880
<v Speaker 2>rotted away, which makes them unviable. So the seed can't

0:15:27.920 --> 0:15:31.960
<v Speaker 2>spread beyond their native islands, but the rotten ones ride

0:15:32.080 --> 0:15:35.800
<v Speaker 2>sea currents over to the Maldives. So this emperor paid

0:15:35.840 --> 0:15:39.400
<v Speaker 2>a bunch of gold for a rotten seed. I guess, yeah,

0:15:39.440 --> 0:15:42.000
<v Speaker 2>he sure did. But when you consider how rare these

0:15:42.040 --> 0:15:44.160
<v Speaker 2>things are, I mean, I understand why he did it.

0:15:44.520 --> 0:15:47.160
<v Speaker 2>And there's one more fun fact about this crazy coconut

0:15:47.160 --> 0:15:50.080
<v Speaker 2>I have to share, because it's a double coconut. Remember,

0:15:50.320 --> 0:15:53.000
<v Speaker 2>the two halves kind of look like a human butt,

0:15:53.160 --> 0:15:57.200
<v Speaker 2>and the local Seychelles creole. It's not called a cocoa

0:15:57.240 --> 0:16:01.240
<v Speaker 2>de mare. It's called a cocoa fess, which means yes,

0:16:01.880 --> 0:16:02.600
<v Speaker 2>bum nut.

0:16:02.920 --> 0:16:04.640
<v Speaker 3>Oh man, I feel like there's gonna be a lot

0:16:04.680 --> 0:16:07.320
<v Speaker 3>of giggling going on on the listening of this episode.

0:16:07.320 --> 0:16:08.920
<v Speaker 2>But who doesn't love a bomb nut? Right?

0:16:09.400 --> 0:16:11.960
<v Speaker 3>All right, Well, let's continue with the tropical vibe for

0:16:12.000 --> 0:16:16.160
<v Speaker 3>a moment. You've probably seen pistachios, walnuts, even almonds for

0:16:16.240 --> 0:16:19.239
<v Speaker 3>sale in the shell, but there's one nut that's always

0:16:19.280 --> 0:16:20.640
<v Speaker 3>sold shelled.

0:16:20.520 --> 0:16:24.640
<v Speaker 2>And that is the macadamia nut. Yeah. I mean, I

0:16:24.720 --> 0:16:26.880
<v Speaker 2>never thought about it, but you're right, I have never

0:16:26.920 --> 0:16:29.760
<v Speaker 2>seen macadamia nuts, you know, in the shell.

0:16:30.000 --> 0:16:32.360
<v Speaker 3>And there's a good reason for that. So macadamias are

0:16:32.400 --> 0:16:36.280
<v Speaker 3>the world's toughest shelled nut. They require three hundred pounds

0:16:36.320 --> 0:16:39.400
<v Speaker 3>of pressure per square inch just to crack. It actually

0:16:39.440 --> 0:16:41.560
<v Speaker 3>makes you wonder, like back to the first person ever

0:16:41.640 --> 0:16:43.520
<v Speaker 3>getting a taste to one of these, Like how they

0:16:43.600 --> 0:16:47.600
<v Speaker 3>actually got to it. But you know, macadamias are native

0:16:47.640 --> 0:16:50.400
<v Speaker 3>to Australia, but back in the late eighteen hundreds they

0:16:50.400 --> 0:16:53.040
<v Speaker 3>were imported over to Hawaii, which is the place most

0:16:53.040 --> 0:16:56.560
<v Speaker 3>Americans associate them with. Hawaiians call them mac nuts, and

0:16:56.600 --> 0:17:00.000
<v Speaker 3>it's a huge industry there, a real source of local pride.

0:17:00.240 --> 0:17:02.680
<v Speaker 3>But harvesting them requires a ton of work, as we

0:17:02.760 --> 0:17:05.679
<v Speaker 3>mentioned before. So first the mature nuts fall to the

0:17:05.680 --> 0:17:08.679
<v Speaker 3>ground and they're harvested. Then the husk need to be

0:17:08.720 --> 0:17:11.040
<v Speaker 3>removed from there, and the nuts get dried out so

0:17:11.080 --> 0:17:13.840
<v Speaker 3>that the meat stays fresher longer, and the shells get

0:17:13.840 --> 0:17:17.439
<v Speaker 3>brittle and it makes them easier to crack open. So

0:17:17.560 --> 0:17:21.240
<v Speaker 3>after that the processors have to use this specialized machinery,

0:17:21.320 --> 0:17:25.640
<v Speaker 3>often imported from the Southern Hemisphere, just to open these nuts. Now,

0:17:25.640 --> 0:17:27.119
<v Speaker 3>it may have gone down a little bit of a

0:17:27.200 --> 0:17:30.399
<v Speaker 3>rabbit hole of the macadamia nut cracking equipment, and I

0:17:30.440 --> 0:17:33.320
<v Speaker 3>have to say my favorite is the New Zealand company

0:17:33.440 --> 0:17:36.600
<v Speaker 3>called Crackadamia. Of course, it's just such a great name.

0:17:36.640 --> 0:17:40.080
<v Speaker 3>I loved it. They invented a macadamia cracking machine that

0:17:40.280 --> 0:17:45.000
<v Speaker 3>uses hardened sharp steel knives attached to these heavy duty flywheels.

0:17:45.400 --> 0:17:48.320
<v Speaker 3>Now there are other commercial macnut crackers out there, but

0:17:48.400 --> 0:17:50.960
<v Speaker 3>you can't beat the name Crackadamia.

0:17:51.200 --> 0:17:54.160
<v Speaker 2>Yeah, you really can't. I'm sure they're good at nut cracking,

0:17:54.200 --> 0:17:58.200
<v Speaker 2>but they are really good at branding. That's their main thing. Yeah, yeah, right.

0:17:58.600 --> 0:18:01.879
<v Speaker 2>Well I'm glad you brought up nutcrackers though, because that's

0:18:02.000 --> 0:18:04.280
<v Speaker 2>what my next fact is all about. And I'm not

0:18:04.359 --> 0:18:08.200
<v Speaker 2>talking commercial machinery. I mean those gadgets that your grandparents

0:18:08.240 --> 0:18:11.480
<v Speaker 2>had lying around, or the decorative soldier guys you see

0:18:11.520 --> 0:18:15.200
<v Speaker 2>at Christmas. People have used various tools to crack nuts

0:18:15.200 --> 0:18:19.520
<v Speaker 2>for thousands of years. Apparently Leonardo da Vinci even brainstorm

0:18:19.600 --> 0:18:22.240
<v Speaker 2>the best way to open nuts, and his solution was

0:18:22.320 --> 0:18:26.320
<v Speaker 2>a huge horsepowered press. Wow, that would take up a

0:18:26.359 --> 0:18:28.840
<v Speaker 2>lot of space in a kitchen yeah, yeah, right, or

0:18:28.880 --> 0:18:32.359
<v Speaker 2>a barn. And you know, over the centuries, nutcrackers took

0:18:32.400 --> 0:18:36.959
<v Speaker 2>different shapes, from simple utilitarian tools to colorful fancy dolls.

0:18:37.440 --> 0:18:40.920
<v Speaker 2>The decorative nutcracker really took off in the nineteenth century

0:18:40.960 --> 0:18:44.879
<v Speaker 2>over in Europe, where toymakers began making elaborate versions in

0:18:44.920 --> 0:18:49.400
<v Speaker 2>their workshops. German author Eta Hoffman published his fairy tale

0:18:49.480 --> 0:18:52.800
<v Speaker 2>The Nutcracker and the Mouse in eighteen sixteen, and in

0:18:52.840 --> 0:18:57.359
<v Speaker 2>eighteen nineteen Chaikowsky turned it into the famous ballet. So

0:18:57.840 --> 0:19:00.560
<v Speaker 2>you know, nutcrackers have a long history both as art

0:19:00.640 --> 0:19:04.200
<v Speaker 2>and as a culinary tool. But there are only two

0:19:04.400 --> 0:19:08.560
<v Speaker 2>museums in the world dedicated to nutcrackers. That's too few right,

0:19:09.400 --> 0:19:13.560
<v Speaker 2>One in Germany and one in Levenworth, Washington. And the

0:19:13.640 --> 0:19:17.919
<v Speaker 2>Levenworth Nutcracker Museum is the world's largest nutcracker museum, with

0:19:18.040 --> 0:19:23.320
<v Speaker 2>over nine thousand handmade nutcrackers. It's run by Arlene Wagner,

0:19:23.359 --> 0:19:27.080
<v Speaker 2>who recently turned one hundred and one years old. Happy birthday, Arlene.

0:19:27.480 --> 0:19:30.920
<v Speaker 2>And She became interested in nutcrackers in nineteen seventy six

0:19:31.080 --> 0:19:34.360
<v Speaker 2>when she was involved in a community production of the Nutcracker.

0:19:34.880 --> 0:19:37.639
<v Speaker 2>Since then, she's traveled the world collecting them. One of

0:19:37.680 --> 0:19:41.120
<v Speaker 2>the newest additions to her collection is a nutcracker modeled

0:19:41.160 --> 0:19:44.880
<v Speaker 2>after her. It was made by some fans in Germany.

0:19:45.359 --> 0:19:48.200
<v Speaker 2>It holds a nutcracker in each hand, a tiny little one,

0:19:48.320 --> 0:19:51.880
<v Speaker 2>and it's wearing her signature string of pearls. So I've

0:19:51.880 --> 0:19:55.440
<v Speaker 2>actually never even heard of Levenworth, Washington, but I kind

0:19:55.440 --> 0:19:58.159
<v Speaker 2>of want to go there now, I mean road trip.

0:19:58.320 --> 0:20:01.960
<v Speaker 2>What do you say, fly? It's pretty far gay Yeah, okay,

0:20:02.040 --> 0:20:03.879
<v Speaker 2>that makes sense, all right.

0:20:03.920 --> 0:20:06.360
<v Speaker 3>Well, since we're talking about Christmas, I have to mention

0:20:06.600 --> 0:20:10.359
<v Speaker 3>roasted chestnuts. Of course, people ate roasted chestnuts before the

0:20:10.440 --> 0:20:13.600
<v Speaker 3>Christmas Song was written in nineteen forty five. But then

0:20:13.640 --> 0:20:15.960
<v Speaker 3>there's the question how did they become so associated with

0:20:16.000 --> 0:20:19.000
<v Speaker 3>the holiday that Robert Wells and Meltormet included them in

0:20:19.040 --> 0:20:21.960
<v Speaker 3>their lyrics. Well, the first part of the answer has

0:20:22.040 --> 0:20:25.840
<v Speaker 3>to do with botany. Chestnut trees are resilient to cold,

0:20:26.000 --> 0:20:28.240
<v Speaker 3>and the nuts are ready to harvest in late fall.

0:20:28.720 --> 0:20:32.679
<v Speaker 3>But also, chestnuts were historically considered a substance food, and

0:20:32.680 --> 0:20:36.199
<v Speaker 3>they're connected to a fourth century Catholic saint named Saint Martin.

0:20:36.640 --> 0:20:37.560
<v Speaker 2>Now Martin was a.

0:20:37.400 --> 0:20:40.680
<v Speaker 3>Lowly soldier and then a cold winter day he ripped

0:20:40.680 --> 0:20:43.320
<v Speaker 3>his coat in half to share with a beggar. His

0:20:43.400 --> 0:20:47.000
<v Speaker 3>feast day, November eleventh, became associated with acts of charity,

0:20:47.160 --> 0:20:51.160
<v Speaker 3>including giving away nutritious food like chestnuts. To this day,

0:20:51.240 --> 0:20:55.120
<v Speaker 3>many parts of Europe celebrate Saint Martin's Day with roasted chestnuts.

0:20:55.359 --> 0:20:58.320
<v Speaker 3>The tradition came to the US, where American chestnut trees

0:20:58.440 --> 0:21:01.399
<v Speaker 3>used to grow in abundance along the East Coast. Street

0:21:01.480 --> 0:21:04.520
<v Speaker 3>vendors sold roasted chestnuts in East Coast cities because they

0:21:04.560 --> 0:21:09.040
<v Speaker 3>were cheap and plentiful, and even tastier than their European counterparts,

0:21:09.040 --> 0:21:11.199
<v Speaker 3>which are more starchy than they are sweet.

0:21:11.600 --> 0:21:14.080
<v Speaker 2>You know, just like with red pistachios, I feel like

0:21:14.080 --> 0:21:18.520
<v Speaker 2>you don't see roasted chestnuts much anymore. No, that's true,

0:21:18.520 --> 0:21:21.000
<v Speaker 2>and our good pal Doug mac actually looked into that

0:21:21.119 --> 0:21:25.080
<v Speaker 2>for his Snackstacked newsletter. So the conventional wisdom is that

0:21:25.160 --> 0:21:29.000
<v Speaker 2>American taste for roasted chestnuts faded after a twentieth century

0:21:29.080 --> 0:21:32.560
<v Speaker 2>chestnut blight wiped out most of our native chestnut trees,

0:21:32.920 --> 0:21:36.760
<v Speaker 2>leaving us with these less tasty European imports. But Doug

0:21:36.880 --> 0:21:40.000
<v Speaker 2>also discovered that that's not the whole story. So roasted

0:21:40.080 --> 0:21:42.160
<v Speaker 2>chestnut vendors were still in the streets of New York

0:21:42.200 --> 0:21:45.280
<v Speaker 2>as late as the nineteen sixties, apparently doing just fine.

0:21:45.359 --> 0:21:48.080
<v Speaker 2>So I also dug into this and found newspaper articles

0:21:48.119 --> 0:21:51.720
<v Speaker 2>from the seventies and eighties that raved about fancy French

0:21:51.760 --> 0:21:55.760
<v Speaker 2>desserts like mont Blanc that were made with these imported chestnuts.

0:21:56.280 --> 0:21:59.399
<v Speaker 2>So it's not entirely clear why roasted chestnuts disappeared, but

0:21:59.520 --> 0:22:02.920
<v Speaker 2>one thing for certain. Next Christmas, you can always buy

0:22:02.960 --> 0:22:05.800
<v Speaker 2>a bag and roast them in your oven. Martha Stewart

0:22:05.840 --> 0:22:08.080
<v Speaker 2>says to set the tempt to three point fifty in

0:22:08.160 --> 0:22:11.479
<v Speaker 2>order to do so. Okay, good to know all right,

0:22:11.720 --> 0:22:14.160
<v Speaker 2>it is time for our final fact of the day,

0:22:14.359 --> 0:22:18.439
<v Speaker 2>and it's about a mysterious condition known as pine mouth.

0:22:18.920 --> 0:22:21.680
<v Speaker 2>This was first reported in two thousand and one by

0:22:21.760 --> 0:22:26.240
<v Speaker 2>European researchers who described eight cases of a strange taste

0:22:26.280 --> 0:22:30.200
<v Speaker 2>disturbance after eating pine nuts. Now, some of the cases

0:22:30.200 --> 0:22:34.280
<v Speaker 2>were so severe they were reported to local poison control centers.

0:22:34.600 --> 0:22:38.520
<v Speaker 2>The researchers hypothesized that the pine nuts had oxidized, and

0:22:38.560 --> 0:22:40.960
<v Speaker 2>they actually did a test with a volunteer who ate

0:22:41.040 --> 0:22:44.080
<v Speaker 2>oxidized pine nuts and then reported having a bad taste

0:22:44.080 --> 0:22:44.600
<v Speaker 2>in their mouth.

0:22:45.160 --> 0:22:48.080
<v Speaker 3>I mean, oxidized nuts would taste bad, right, Like, this

0:22:48.160 --> 0:22:49.720
<v Speaker 3>doesn't seem like news.

0:22:50.160 --> 0:22:53.399
<v Speaker 2>Yeah, except it's not just about the food tasting bad

0:22:53.440 --> 0:22:55.639
<v Speaker 2>as you're eating it. It's that you end up with

0:22:55.640 --> 0:22:58.919
<v Speaker 2>a bad taste in your mouth for several days afterward,

0:22:59.280 --> 0:23:02.640
<v Speaker 2>which sounds it's truly unpleasant. And you know, after these

0:23:02.720 --> 0:23:05.960
<v Speaker 2>two thousand and one reports, the condition went mostly unnoticed

0:23:06.040 --> 0:23:09.359
<v Speaker 2>until twenty ten, when a US physician named Mark David

0:23:09.440 --> 0:23:12.399
<v Speaker 2>Munk published a paper reporting on his own experience with

0:23:12.480 --> 0:23:16.480
<v Speaker 2>taste disturbance after eating pine nuts. Doctor Monk wrote that

0:23:16.560 --> 0:23:19.760
<v Speaker 2>his symptoms began twenty four hours after eating ten to

0:23:19.760 --> 0:23:22.600
<v Speaker 2>fifteen roasted pine nuts as part of a meal. He

0:23:22.640 --> 0:23:26.399
<v Speaker 2>felt fine physically, but he had a lingering, bitter, metallic

0:23:26.520 --> 0:23:30.280
<v Speaker 2>taste in his mouth, so eating sweet food made it worse.

0:23:30.600 --> 0:23:34.040
<v Speaker 2>He tried rinsing with salt water and mouthwash, neither of

0:23:34.080 --> 0:23:37.280
<v Speaker 2>which did anything, and eventually the symptoms just went away.

0:23:37.880 --> 0:23:40.120
<v Speaker 2>And in fact, our own producer Mary had a very

0:23:40.160 --> 0:23:42.960
<v Speaker 2>similar experience in the fall of two thousand and nine.

0:23:43.119 --> 0:23:45.359
<v Speaker 2>She didn't write a paper about it, but she did

0:23:45.400 --> 0:23:47.640
<v Speaker 2>tell me that it lasted for a week, during which

0:23:47.640 --> 0:23:50.000
<v Speaker 2>time the only food she could tolerate were things that

0:23:50.000 --> 0:23:54.320
<v Speaker 2>were really sour, like grapefruit and vegetables with like vinegary dressing.

0:23:54.920 --> 0:23:57.400
<v Speaker 2>She reported it to the main Department of Health, who

0:23:57.520 --> 0:24:00.639
<v Speaker 2>and I quote told me they were very sorry to

0:24:00.680 --> 0:24:02.720
<v Speaker 2>hear it, but they had no idea what I was

0:24:02.760 --> 0:24:03.320
<v Speaker 2>talking about.

0:24:05.160 --> 0:24:07.600
<v Speaker 3>Believe it or not, I have not experienced it, but

0:24:07.680 --> 0:24:11.879
<v Speaker 3>both my wife and my younger kid experienced this probably

0:24:12.200 --> 0:24:15.120
<v Speaker 3>it was probably about a decade ago, and yeah, they

0:24:15.200 --> 0:24:19.560
<v Speaker 3>reported everything they were tasting was disgusting and in fact

0:24:19.600 --> 0:24:22.359
<v Speaker 3>it ruined the taste of a couple different things that they.

0:24:22.200 --> 0:24:23.520
<v Speaker 2>Would regularly eat or drink.

0:24:23.600 --> 0:24:26.800
<v Speaker 3>I think milk, for example, was something our kids used

0:24:26.800 --> 0:24:29.240
<v Speaker 3>to drink a lot of and after having pine mouth,

0:24:29.560 --> 0:24:30.400
<v Speaker 3>no go anymore.

0:24:30.400 --> 0:24:34.240
<v Speaker 2>It just made everything taste really bad to this day,

0:24:34.280 --> 0:24:35.400
<v Speaker 2>are they off milk now?

0:24:36.640 --> 0:24:39.320
<v Speaker 3>They don't drink a ton of milk maybe in cereal

0:24:39.440 --> 0:24:41.520
<v Speaker 3>or things like that, but yeah, the way it happened

0:24:41.560 --> 0:24:44.679
<v Speaker 3>was they then went on social media and you know,

0:24:44.800 --> 0:24:47.639
<v Speaker 3>posted sort of along the lines of Maria and we're saying,

0:24:47.680 --> 0:24:50.880
<v Speaker 3>you know, we keep everything we eat taste disgusting right now,

0:24:50.920 --> 0:24:53.119
<v Speaker 3>there is something going on with our taste buds.

0:24:53.200 --> 0:24:54.760
<v Speaker 2>What is this? Yeah?

0:24:54.760 --> 0:24:56.880
<v Speaker 3>And then a couple people chimed in and we're saying,

0:24:56.920 --> 0:24:59.320
<v Speaker 3>you know, have you eaten pine nuts recently? That sounds

0:24:59.320 --> 0:25:02.320
<v Speaker 3>like pine mouth. So fortunately crazy the collective knew what

0:25:02.920 --> 0:25:05.280
<v Speaker 3>it might have been thanks a lot pine nuts.

0:25:05.760 --> 0:25:07.720
<v Speaker 2>So do we know what causes this? Like, is this

0:25:07.800 --> 0:25:11.280
<v Speaker 2>still happening? We still don't know exactly what causes it

0:25:11.400 --> 0:25:14.679
<v Speaker 2>or why it only happens to some people. It's possible

0:25:14.800 --> 0:25:17.680
<v Speaker 2>that rancid oil in the pine nuts could be a factor,

0:25:18.000 --> 0:25:21.000
<v Speaker 2>but a more intriguing theory emerged from a Swiss lab

0:25:21.200 --> 0:25:24.800
<v Speaker 2>where researchers discovered that some commercial bags of pine nuts

0:25:24.800 --> 0:25:29.560
<v Speaker 2>included two varieties that aren't usually eaten, the Chinese white

0:25:29.560 --> 0:25:33.560
<v Speaker 2>pine and the Chinese red pine. Apparently, there are over

0:25:33.640 --> 0:25:36.760
<v Speaker 2>one hundred different species of pine nuts, only twenty nine

0:25:36.800 --> 0:25:39.920
<v Speaker 2>of which are classified as edible. Each species of pine

0:25:40.000 --> 0:25:43.359
<v Speaker 2>nut contains a slightly different mix of fatty acids, which

0:25:43.440 --> 0:25:47.240
<v Speaker 2>could lead to differences in taste or symptoms of pinemouth.

0:25:47.680 --> 0:25:49.560
<v Speaker 3>I assume there's no way to tell by just looking

0:25:49.600 --> 0:25:50.840
<v Speaker 3>what kind of pine nut you have.

0:25:51.520 --> 0:25:54.120
<v Speaker 2>Oh no, that'd be way too easy. No, pine mouth

0:25:54.200 --> 0:25:57.159
<v Speaker 2>doesn't appear to be spreading or getting worse. But if

0:25:57.200 --> 0:25:59.919
<v Speaker 2>you're really concerned, just steer clear of pine nuts and

0:26:00.080 --> 0:26:03.080
<v Speaker 2>general or bring your meal to a Swiss lab for testing,

0:26:03.160 --> 0:26:04.119
<v Speaker 2>you know, before you dig in.

0:26:04.920 --> 0:26:07.000
<v Speaker 3>That's pretty great advice, Gabe, all right, I think for

0:26:07.080 --> 0:26:10.800
<v Speaker 3>that and the incredible story about the bumb nuts, you

0:26:10.840 --> 0:26:12.000
<v Speaker 3>deserve today's trophy.

0:26:12.040 --> 0:26:16.120
<v Speaker 2>Congratulations. Hey, I'll take it. Thanks Will Well. That does

0:26:16.160 --> 0:26:16.640
<v Speaker 2>it for today.

0:26:16.720 --> 0:26:18.719
<v Speaker 3>Be sure to subscribe to the show on your favorite

0:26:18.760 --> 0:26:21.280
<v Speaker 3>podcast app. And if you enjoyed this episode, share it

0:26:21.320 --> 0:26:23.600
<v Speaker 3>with a friend. We'll be back next week. But in

0:26:23.640 --> 0:26:27.200
<v Speaker 3>the meantime, From Mango, Dylan, Gabe, Mary, and myself, thank

0:26:27.240 --> 0:26:27.640
<v Speaker 3>you so.

0:26:27.640 --> 0:26:28.439
<v Speaker 2>Much for listening.

0:26:40.880 --> 0:26:44.119
<v Speaker 1>Part time genius is a production of Kaleidoscope and iHeartRadio.

0:26:44.160 --> 0:26:47.120
<v Speaker 1>It is hosted by my good pal will Pearson, who

0:26:47.160 --> 0:26:49.280
<v Speaker 1>I've known for almost three decades now.

0:26:49.600 --> 0:26:51.000
<v Speaker 2>That is insane to me.

0:26:51.520 --> 0:26:56.840
<v Speaker 1>I'm the Utaco host, Mangeshatikular aka Mango. Our producer is

0:26:56.920 --> 0:26:59.960
<v Speaker 1>Mary Phillips Sandy. She's actually a super producer. I'm gonna

0:27:00.080 --> 0:27:04.040
<v Speaker 1>fix that in post. Our writer is Gabe Lucier, who

0:27:04.080 --> 0:27:06.600
<v Speaker 1>I've also known for like a decade at this point,

0:27:06.720 --> 0:27:09.879
<v Speaker 1>maybe more. Dylan Fagan is in the booth. He is

0:27:10.040 --> 0:27:13.440
<v Speaker 1>always dressed up, always cheering us on, and always ready

0:27:13.480 --> 0:27:16.199
<v Speaker 1>to hit record and then mix the show after he

0:27:16.280 --> 0:27:18.880
<v Speaker 1>does a great job. I also want to shout out

0:27:19.080 --> 0:27:22.119
<v Speaker 1>the executive producers from iHeart my good pals Katrina and

0:27:22.119 --> 0:27:26.040
<v Speaker 1>Norvel and Ali Perry. We have social media support from

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<v Speaker 1>Calypso Rallis. If you like our videos, that is all

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<v Speaker 1>Calypso's handiwork. For more podcasts from Kaleidoscope and iHeartRadio. Visit

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<v Speaker 1>the iHeartRadio app, Apple Podcasts, or tune in wherever you

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<v Speaker 1>listen to your favorite shows. That's it from us here

0:27:41.200 --> 0:27:44.160
<v Speaker 1>at Part Time Genius. Thank you so much for listening.