1 00:00:07,840 --> 00:00:10,240 Speaker 1: Hello, and welcome to Savor production of I Heart Radio. 2 00:00:10,320 --> 00:00:12,799 Speaker 1: I'm Annie Reese and I'm Lauren voc Obam and today 3 00:00:12,920 --> 00:00:19,000 Speaker 1: we're talking about mustard. Yes, yes, yes. I was like, Lauren, 4 00:00:19,560 --> 00:00:21,959 Speaker 1: it's your birthday. We could do anything. What do you 5 00:00:21,960 --> 00:00:25,560 Speaker 1: want to do? And you said mustard And I love 6 00:00:25,640 --> 00:00:27,600 Speaker 1: that so much. I was thinking like some type of 7 00:00:27,720 --> 00:00:34,880 Speaker 1: cake or whatever. No, no, mustard, mustard. So happy birthday, Lauren. 8 00:00:35,600 --> 00:00:40,080 Speaker 1: Thank you. I will get you something else other than 9 00:00:40,200 --> 00:00:42,320 Speaker 1: letting you choose the topic for our work thing that 10 00:00:42,360 --> 00:00:47,120 Speaker 1: we do together. Oh yeah, well that's unnecessary but very kind. 11 00:00:47,280 --> 00:00:51,839 Speaker 1: Thank you. You are welcome. You're welcome. I too love mustard. 12 00:00:51,880 --> 00:00:55,760 Speaker 1: I love all types of mustard. Um one of my favorites. 13 00:00:55,800 --> 00:00:58,840 Speaker 1: We have a local mustard here in Atlanta, and I 14 00:00:58,880 --> 00:01:02,560 Speaker 1: love which what I haven't We have a local mustard, 15 00:01:02,600 --> 00:01:05,280 Speaker 1: which one we do. It's so it's from a company 16 00:01:05,360 --> 00:01:09,280 Speaker 1: called Do South and then then that X and they 17 00:01:09,319 --> 00:01:13,200 Speaker 1: have three types. They have drunken mustard, creole mustard, and 18 00:01:13,280 --> 00:01:16,760 Speaker 1: spicy mustard. And there there's like really thick grainy ones. 19 00:01:17,040 --> 00:01:19,520 Speaker 1: Yeah I love I love a whole grain mustard. Yeah, 20 00:01:20,360 --> 00:01:22,520 Speaker 1: I really love the stuff that that the Brickstore pub 21 00:01:22,520 --> 00:01:26,000 Speaker 1: down indicator makes Um, they've got a great house mustard, 22 00:01:26,280 --> 00:01:28,880 Speaker 1: also a whole grain mustard. Um. I just like mustard. 23 00:01:28,920 --> 00:01:31,920 Speaker 1: It's my favorite condiment. I think it goes on and 24 00:01:32,080 --> 00:01:39,959 Speaker 1: in pretty much everything savory anyway. Um, yeah, I it's 25 00:01:40,000 --> 00:01:41,920 Speaker 1: probably up there for me as well. And ever since 26 00:01:41,959 --> 00:01:43,959 Speaker 1: we've done this episode of the research for it, I've 27 00:01:44,000 --> 00:01:47,400 Speaker 1: been using so much mustard that I already have gotten through. 28 00:01:48,000 --> 00:01:50,840 Speaker 1: I've got like four types and I've gone through one 29 00:01:50,880 --> 00:01:53,520 Speaker 1: and a half. O. Wow, Dan, that is a lot 30 00:01:53,520 --> 00:01:56,800 Speaker 1: of mustard. Yeah. My my grainy kind is gone and 31 00:01:56,880 --> 00:02:00,720 Speaker 1: my Dijon is halfway there. For there, I'm gonna have 32 00:02:00,760 --> 00:02:03,600 Speaker 1: to rash it a bit perhaps. Oh yeah, yeah, because 33 00:02:03,600 --> 00:02:07,240 Speaker 1: you're you're taking those those long, long rests in between 34 00:02:07,560 --> 00:02:11,680 Speaker 1: grocery trips. Yes, as I was telling Lauren, my current 35 00:02:11,720 --> 00:02:15,560 Speaker 1: concern is my coffee supply. This is also my concern 36 00:02:15,720 --> 00:02:18,880 Speaker 1: because I just I'm like anxious for you. I'm like 37 00:02:18,960 --> 00:02:21,760 Speaker 1: thinking about like, I'm like, do I know which window 38 00:02:21,840 --> 00:02:23,560 Speaker 1: is Annie's? Can I like, can I just like like 39 00:02:23,760 --> 00:02:26,440 Speaker 1: throw a bag of coffee beans like at her window? 40 00:02:27,120 --> 00:02:29,720 Speaker 1: I guess it would have to be open, but maybe 41 00:02:29,840 --> 00:02:32,079 Speaker 1: it would. I don't know. Anyway, I promise. I'm not 42 00:02:32,120 --> 00:02:35,640 Speaker 1: gonna like John kusak you with coffee, but unless you 43 00:02:35,680 --> 00:02:37,880 Speaker 1: want that, I mean, it might be the happiest day 44 00:02:37,880 --> 00:02:40,320 Speaker 1: of my life if I just got a random thing 45 00:02:40,400 --> 00:02:44,120 Speaker 1: of coffee thrown in my window. Would be pretty great, 46 00:02:45,360 --> 00:02:49,200 Speaker 1: to be honest, I'll keep you posted, Okay. I really 47 00:02:49,280 --> 00:02:53,160 Speaker 1: appreciate the thought and concern because it's coffee, as you know, 48 00:02:53,280 --> 00:02:56,679 Speaker 1: is a very serious thing. It certainly is. What else 49 00:02:56,760 --> 00:03:00,360 Speaker 1: is a serious thing, apparently is everyone has very strong 50 00:03:00,400 --> 00:03:04,760 Speaker 1: opinions about where mustard should and should not go, particularly 51 00:03:04,760 --> 00:03:10,040 Speaker 1: with hot dogs. I guess um. I was just reminded 52 00:03:10,200 --> 00:03:13,440 Speaker 1: of that ridiculous blow up around the time when President 53 00:03:13,480 --> 00:03:17,320 Speaker 1: Obama got a cheeseburger and he asked for spicy mustard 54 00:03:17,360 --> 00:03:20,160 Speaker 1: or a Dijon mustard. Everyone was like, fancy mustard? What's 55 00:03:20,160 --> 00:03:23,720 Speaker 1: he doing? That doesn't belong there? How an American to 56 00:03:23,760 --> 00:03:29,240 Speaker 1: ask for Dijon mustard like that sounds pretty good, to 57 00:03:29,240 --> 00:03:33,600 Speaker 1: be right. That's delicious. Mustard goes on your cheeseburger. That's great, 58 00:03:34,720 --> 00:03:39,280 Speaker 1: especially ane creamy dijon. Come on, I know, I know, 59 00:03:39,520 --> 00:03:43,480 Speaker 1: but people have got opinions. They certainly do, and being 60 00:03:43,520 --> 00:03:48,840 Speaker 1: one of them, I suppose I support that. Well, let 61 00:03:48,920 --> 00:03:57,640 Speaker 1: us get to a question, mustard. What is it? Well, 62 00:03:58,200 --> 00:04:01,000 Speaker 1: Mustard is the name of a group of condiments and 63 00:04:01,160 --> 00:04:04,160 Speaker 1: the plants that those condiments are made from. Those plants 64 00:04:04,160 --> 00:04:08,400 Speaker 1: are mostly in the genuses Brassica and Snappis, and both 65 00:04:08,480 --> 00:04:10,960 Speaker 1: of these are in the Brassicassier family, which we have 66 00:04:11,000 --> 00:04:17,720 Speaker 1: talked about a lot before. Turnips, rugula, radish, with sabi, kale, cauliflower, 67 00:04:18,000 --> 00:04:23,200 Speaker 1: all our cousins. Yes, yeah, I had no idea, and 68 00:04:23,279 --> 00:04:26,359 Speaker 1: I it all makes sense now, um because as with 69 00:04:26,520 --> 00:04:29,480 Speaker 1: as with all of these cousins, mustard plants have evolved 70 00:04:29,560 --> 00:04:33,760 Speaker 1: to create these compounds that we experience as as pungent 71 00:04:34,200 --> 00:04:37,080 Speaker 1: or or spicy hot on our tongue and sometimes in 72 00:04:37,080 --> 00:04:40,719 Speaker 1: our mucous membranes to um, and those compounds evolved to 73 00:04:40,839 --> 00:04:44,799 Speaker 1: discourage animals and like even microbes from eating those plants. 74 00:04:44,839 --> 00:04:47,640 Speaker 1: But like suckers, humans decided that we like that burn. 75 00:04:48,160 --> 00:04:52,320 Speaker 1: Oh I love the bird, love it, love it. Mm 76 00:04:52,480 --> 00:04:58,200 Speaker 1: hmmm uh. In mustard plants, those compounds are concentrated in 77 00:04:58,440 --> 00:05:02,560 Speaker 1: the seeds, and mustard are kind of weedy flowering plants 78 00:05:02,560 --> 00:05:04,840 Speaker 1: that they'll grow to about three feet or bottom meter 79 00:05:04,960 --> 00:05:08,080 Speaker 1: tall and put off these small flowers, usually yellow um, 80 00:05:08,120 --> 00:05:11,760 Speaker 1: that if pollinated, will produce long, skinny seed pods containing 81 00:05:11,960 --> 00:05:15,720 Speaker 1: a number of small seeds ranging in color from white 82 00:05:15,800 --> 00:05:20,520 Speaker 1: to brown to black. And these seeds just sitting there 83 00:05:20,560 --> 00:05:24,960 Speaker 1: minding their own seed business, um, actually don't contain any 84 00:05:25,000 --> 00:05:28,360 Speaker 1: spicy compounds. Those compounds are only formed when the seeds 85 00:05:28,360 --> 00:05:31,520 Speaker 1: are crushed and mixed with water through the release and 86 00:05:31,640 --> 00:05:35,400 Speaker 1: activation of enzymes that the seeds contain when they are 87 00:05:35,720 --> 00:05:39,919 Speaker 1: thus treated. And evolutionarily, this makes perfect sense because you 88 00:05:39,920 --> 00:05:44,480 Speaker 1: know animals mouths contain saliva, which contains water. So when 89 00:05:44,480 --> 00:05:48,240 Speaker 1: you chew up the seeds, the plant by creating these 90 00:05:48,279 --> 00:05:51,640 Speaker 1: these spicy compounds, that this enzyme action is saying, hey, hey, 91 00:05:51,680 --> 00:05:55,760 Speaker 1: hey stop that. Stop that don't know bad um. But 92 00:05:56,080 --> 00:05:58,800 Speaker 1: if you swallow the seeds whole, that's fine like for 93 00:05:58,839 --> 00:06:02,159 Speaker 1: the plant. Preferable even because you might then pass the 94 00:06:02,160 --> 00:06:05,599 Speaker 1: seeds whole and unharmed through your digestive system and thus 95 00:06:05,600 --> 00:06:08,719 Speaker 1: spread the seeds out into the greater world for that 96 00:06:08,800 --> 00:06:15,280 Speaker 1: plant to better reproduce in other places. Mm hmmm. So anyway, Um, 97 00:06:15,320 --> 00:06:17,880 Speaker 1: the that burn will only last as long as the 98 00:06:18,040 --> 00:06:21,280 Speaker 1: enzymes are doing their thing, um, and they'll start wearing 99 00:06:21,279 --> 00:06:26,880 Speaker 1: out after about fifteen minutes. So um, Why then, is 100 00:06:26,920 --> 00:06:29,480 Speaker 1: prepared mustard from seeds that have been crushed weeks for 101 00:06:29,680 --> 00:06:34,159 Speaker 1: or months ago? Uh still spicy? Well? Uh. If you 102 00:06:34,200 --> 00:06:36,920 Speaker 1: introduce an acid to the mix, like say vinegar, it 103 00:06:36,960 --> 00:06:40,279 Speaker 1: will preserve those spicy compounds and it will also inhibit 104 00:06:40,320 --> 00:06:44,239 Speaker 1: further spiciness from from developing. Um. And that's why prepared 105 00:06:44,279 --> 00:06:47,359 Speaker 1: mustards tend to contain vinegar, because it both preserves the 106 00:06:47,360 --> 00:06:50,160 Speaker 1: flavor and makes it a bit more mild than what 107 00:06:50,200 --> 00:06:52,680 Speaker 1: you'd get if you added, say like alcohol to the mix, 108 00:06:52,680 --> 00:06:57,679 Speaker 1: which would produce a very spicy spice. Yes. Yes, So 109 00:06:58,000 --> 00:07:01,159 Speaker 1: to make the condiment mustard, you grow ender, crush mustard seeds, 110 00:07:01,240 --> 00:07:05,000 Speaker 1: and mix that with water and acid and probably some 111 00:07:05,080 --> 00:07:08,919 Speaker 1: seasonings and or preservatives like salt and sugar, forming anything 112 00:07:08,960 --> 00:07:11,000 Speaker 1: from a thick paste to a to a thick, if 113 00:07:11,040 --> 00:07:13,600 Speaker 1: porable liquid, depending on you know what you're going for. 114 00:07:14,240 --> 00:07:17,200 Speaker 1: White mustard seeds are a little more mild due to 115 00:07:17,280 --> 00:07:19,520 Speaker 1: the type of compounds that they create and tend to 116 00:07:19,560 --> 00:07:22,000 Speaker 1: only hit your tongue with a spice. Brown and black 117 00:07:22,080 --> 00:07:25,320 Speaker 1: mustards hit your mouth and sinuses as well. Um, And 118 00:07:25,320 --> 00:07:28,040 Speaker 1: and with those it tends to be a good slow burn. 119 00:07:28,560 --> 00:07:31,000 Speaker 1: I love it. I love it. I had a very 120 00:07:31,040 --> 00:07:36,480 Speaker 1: intense mustard burning sensation last night. Oh yeah, yeah, yes, 121 00:07:36,680 --> 00:07:39,000 Speaker 1: oh it was good. But uh yeah, there was a 122 00:07:39,200 --> 00:07:42,320 Speaker 1: definitely in the nose. I could feel like quite a while. 123 00:07:44,240 --> 00:07:47,520 Speaker 1: It'll it'll get up in there. It's true. Um, you can. 124 00:07:47,760 --> 00:07:50,720 Speaker 1: You can also grind mustard seeds into flour and uh 125 00:07:50,880 --> 00:07:53,520 Speaker 1: use it less for its bite than for its other 126 00:07:53,560 --> 00:07:57,480 Speaker 1: sort of like bitter sulfury flavors and its colors, and 127 00:07:57,480 --> 00:08:02,080 Speaker 1: and furthermore, it's excellent emulsifying and thickening properties because ground 128 00:08:02,160 --> 00:08:06,320 Speaker 1: mustard helps oil and water play nice. Uh So it's 129 00:08:06,320 --> 00:08:08,720 Speaker 1: a great addition to any sauce or dressing that you 130 00:08:09,040 --> 00:08:12,040 Speaker 1: want to prevent from separating and also help thicken up 131 00:08:12,080 --> 00:08:14,000 Speaker 1: a bit. Um. I use it in my salad dressing 132 00:08:14,240 --> 00:08:18,360 Speaker 1: just like oil and uh balsamic or or lemon juice 133 00:08:18,600 --> 00:08:21,760 Speaker 1: and some some whole grain mustard, honey, salt, and pepper. 134 00:08:22,120 --> 00:08:24,560 Speaker 1: Mix it up in a jar. So good, so simple. 135 00:08:24,720 --> 00:08:29,440 Speaker 1: Oh my gosh, that sounds amazing. It is. What else 136 00:08:29,520 --> 00:08:33,920 Speaker 1: is amazing? The name mustard derives from the Latin mustard, 137 00:08:34,160 --> 00:08:38,720 Speaker 1: meaning burning must And if that isn't an axe body spray, 138 00:08:39,200 --> 00:08:43,320 Speaker 1: then what the hell are we even doing here? That 139 00:08:43,480 --> 00:08:49,080 Speaker 1: is unacceptable? Axe body spray call us you have some 140 00:08:49,160 --> 00:08:54,520 Speaker 1: splanning to do? I think, uh. Yeah. And and must 141 00:08:54,679 --> 00:08:58,000 Speaker 1: that um that must is uh isn't isn't must is 142 00:08:58,040 --> 00:09:00,959 Speaker 1: in is in like animalistic must. It's mustard in a 143 00:09:01,080 --> 00:09:05,439 Speaker 1: grape must as an unfermented juice from crushed grapes, as 144 00:09:05,440 --> 00:09:08,720 Speaker 1: in wine making. Um. Ancient Roman recipes called for mixing 145 00:09:09,000 --> 00:09:13,360 Speaker 1: ground seeds of the plant, which were then called snappis um, 146 00:09:13,360 --> 00:09:20,160 Speaker 1: with grape must. So m hmm, burning must burning must 147 00:09:21,920 --> 00:09:26,800 Speaker 1: really does take you someplace? It does? It does? Uh? 148 00:09:27,160 --> 00:09:30,720 Speaker 1: You can you can also eat mustard greens. Um. They're 149 00:09:30,800 --> 00:09:33,960 Speaker 1: they're they're mildly spicy um, either in salads if they're 150 00:09:33,960 --> 00:09:36,720 Speaker 1: a little bit younger, or if they're they're slightly older, 151 00:09:36,760 --> 00:09:39,120 Speaker 1: tougher greens. You might want to cook them the way 152 00:09:39,120 --> 00:09:43,880 Speaker 1: that you would collards or kale or or spinach. Yeah. Um. 153 00:09:43,920 --> 00:09:47,800 Speaker 1: And ground mustard meal from which that the oil has 154 00:09:47,840 --> 00:09:51,640 Speaker 1: been removed for other purposes, is also used in farming um, 155 00:09:51,720 --> 00:09:55,679 Speaker 1: like in soils to help control pests and microbial growth. UM. 156 00:09:55,720 --> 00:10:01,800 Speaker 1: And also in the cosmetics industry. Huh all right, yeah, well, 157 00:10:01,840 --> 00:10:05,360 Speaker 1: what about the nutrition. This is normally where I say, like, 158 00:10:05,400 --> 00:10:08,280 Speaker 1: you're not really eating enough of a condiment to get 159 00:10:08,280 --> 00:10:11,520 Speaker 1: a nutritive property from it. But in my case, I 160 00:10:11,559 --> 00:10:18,200 Speaker 1: think that's a lie anyway, So I concur uh So. 161 00:10:18,200 --> 00:10:20,240 Speaker 1: So it does depend, of course, on on how you 162 00:10:20,240 --> 00:10:22,280 Speaker 1: prepare it, what you put into it. Um. But but 163 00:10:22,360 --> 00:10:25,480 Speaker 1: mustard is a pretty great addition to your diet because 164 00:10:25,559 --> 00:10:29,040 Speaker 1: it's a it's a low calorie, high flavor condiment that 165 00:10:29,160 --> 00:10:32,240 Speaker 1: contains like like a like a little bit like good 166 00:10:32,280 --> 00:10:36,599 Speaker 1: fats and protein and dietary fiber and lots of minerals. Um. 167 00:10:36,640 --> 00:10:39,920 Speaker 1: It's it's pretty great for you. I mean, don't eat 168 00:10:39,960 --> 00:10:42,480 Speaker 1: a whole lot. Don't don't eat too much mustard guys. 169 00:10:42,520 --> 00:10:46,960 Speaker 1: Like as with any seed, it's it's going to block 170 00:10:47,000 --> 00:10:48,760 Speaker 1: your stuff up and you're not gonna you're not gonna 171 00:10:48,760 --> 00:10:54,600 Speaker 1: like it. Yeah. But yeah, in general general yeah. Um. 172 00:10:54,679 --> 00:10:59,319 Speaker 1: And Furthermore, mustard has been used medicinally for pretty much 173 00:10:59,360 --> 00:11:04,320 Speaker 1: ever externally and internally for everything from like snake bites 174 00:11:04,360 --> 00:11:08,640 Speaker 1: to arthritis to bronchitis to the bubonic plague. It's and 175 00:11:08,679 --> 00:11:11,040 Speaker 1: it is being investigated for all kinds of things. But 176 00:11:12,040 --> 00:11:15,880 Speaker 1: as with anything, human bodies are complicated. More research is 177 00:11:15,960 --> 00:11:22,120 Speaker 1: necessary before introducing a medicinal quantity of anything into your diet. 178 00:11:22,559 --> 00:11:29,520 Speaker 1: Consulted doctor. Ah, there you go. The saver slogan. Ye slogan. 179 00:11:29,679 --> 00:11:33,840 Speaker 1: It's a very long and boring slogan. It's not the catchiest, 180 00:11:35,120 --> 00:11:38,520 Speaker 1: but it is the best in terms of what we're 181 00:11:38,559 --> 00:11:45,840 Speaker 1: trying to say. Yes, you have some numbers for you. Yes. Um. 182 00:11:46,040 --> 00:11:49,760 Speaker 1: Mustard is one of the most popular condiments in the world. 183 00:11:50,080 --> 00:11:53,439 Speaker 1: In the United States, it is the most popular hotdog 184 00:11:53,520 --> 00:11:57,840 Speaker 1: topping as well. It should be um strong opinion about 185 00:11:57,840 --> 00:12:00,959 Speaker 1: that one. Um uh. And it is apparently as a 186 00:12:01,040 --> 00:12:04,000 Speaker 1: as a spice, the second most used spice in the 187 00:12:04,080 --> 00:12:10,439 Speaker 1: United States after only peppercorn. Wow. Right. As of the 188 00:12:10,520 --> 00:12:14,920 Speaker 1: nineteen nineties, France consumed the most mustard per person per year, 189 00:12:14,920 --> 00:12:16,880 Speaker 1: about one and a half pounds per person per year, 190 00:12:16,920 --> 00:12:19,880 Speaker 1: which is about point seven kilos um, which sounds like 191 00:12:19,920 --> 00:12:21,559 Speaker 1: a lot, but it also doesn't sound like a lot. 192 00:12:21,559 --> 00:12:24,360 Speaker 1: I'm like, oh, yeah, no, I go through that. That's sure. Yeah. Um. 193 00:12:24,400 --> 00:12:26,480 Speaker 1: I couldn't find more recent numbers though, so I'm not sure. 194 00:12:26,720 --> 00:12:30,520 Speaker 1: I don't know, like, maybe I'm tipping scales. Maybe you're like, 195 00:12:30,720 --> 00:12:34,680 Speaker 1: it's like that seed in mulan one food podcaster can 196 00:12:34,760 --> 00:12:41,120 Speaker 1: tip the scales. Yeah. Um, I was thinking about this 197 00:12:41,200 --> 00:12:44,240 Speaker 1: because I was kind of surprised that France was so 198 00:12:44,320 --> 00:12:46,400 Speaker 1: high up there. But then I went on a very 199 00:12:46,440 --> 00:12:48,920 Speaker 1: fun rabbit hole where people were arguing about whether or 200 00:12:48,920 --> 00:12:53,640 Speaker 1: not mustard counts as a sauce. Oh yeah, yeah, it's 201 00:12:53,679 --> 00:12:57,120 Speaker 1: it's an ingredient in in in sauces too, so yeah, 202 00:12:57,360 --> 00:13:00,520 Speaker 1: right right, and it's all that it's like marinated chicken 203 00:13:00,559 --> 00:13:02,839 Speaker 1: and cold salads and stuff. But it was just really 204 00:13:02,840 --> 00:13:07,480 Speaker 1: funny to hear people get so about whether or not 205 00:13:07,600 --> 00:13:10,000 Speaker 1: mustard is a sauce and if it is, does it 206 00:13:10,000 --> 00:13:13,400 Speaker 1: count as a traditional sauce or not? Oh gosh. If 207 00:13:13,400 --> 00:13:16,760 Speaker 1: I'm not gonna that's that's beyond that. That's about my 208 00:13:16,800 --> 00:13:20,400 Speaker 1: pay grade. My hands are raised in the surrender position. 209 00:13:20,520 --> 00:13:25,480 Speaker 1: I defer to people who have more knowledge about sauces 210 00:13:25,480 --> 00:13:29,680 Speaker 1: and French sauces. Um. So, okay, there's National Mustard Day, 211 00:13:30,320 --> 00:13:35,160 Speaker 1: which is yes, August first, but it is often celebrated 212 00:13:35,200 --> 00:13:37,679 Speaker 1: on the first Saturday of August, which really confused me 213 00:13:37,679 --> 00:13:41,800 Speaker 1: because I kept finding different dates. Okay, but um, it's 214 00:13:41,840 --> 00:13:46,760 Speaker 1: particularly the National Mustard Museum and Middleton, Wisconsin. They celebrate 215 00:13:46,840 --> 00:13:50,240 Speaker 1: it on the first Saturday. I believe they were the 216 00:13:50,240 --> 00:13:53,360 Speaker 1: ones that made this happen to I think they're behind 217 00:13:53,559 --> 00:13:56,800 Speaker 1: National Mustard And this sounds like if anyone has been 218 00:13:56,840 --> 00:14:01,440 Speaker 1: to the National Mustard Museum in Middleton, Wisconsin, UM, please 219 00:14:01,480 --> 00:14:04,040 Speaker 1: write in and let us know. It sounds like a 220 00:14:04,080 --> 00:14:08,880 Speaker 1: place of wonder and merriment. Um. They've got over fifty 221 00:14:09,000 --> 00:14:14,680 Speaker 1: six hundred mustards in their collection, originating from all fifty 222 00:14:14,720 --> 00:14:19,840 Speaker 1: states and over seventy other countries. It's a thing of beauty. 223 00:14:20,160 --> 00:14:25,240 Speaker 1: I I never dared to dream, Annie, and now you know, 224 00:14:25,360 --> 00:14:32,600 Speaker 1: dreams can come true. They can. Um. Yeah. I And 225 00:14:33,000 --> 00:14:37,920 Speaker 1: I found their website very charming. It very much made 226 00:14:37,960 --> 00:14:40,880 Speaker 1: me want to go. And it also kind of cucks 227 00:14:40,920 --> 00:14:43,240 Speaker 1: me up that it's in Wisconsin, because I do feel 228 00:14:43,240 --> 00:14:48,320 Speaker 1: like it's a big mustard place. Yeah yeah, yeah, you know, 229 00:14:48,520 --> 00:14:51,560 Speaker 1: um it's got some of those the influence from areas 230 00:14:51,600 --> 00:14:54,760 Speaker 1: that are big un mustard. So I yeah, love it, 231 00:14:54,920 --> 00:14:58,680 Speaker 1: love it, love every part of it. Yes, um. And 232 00:14:59,760 --> 00:15:04,200 Speaker 1: they there are so many types of mustard that we 233 00:15:04,320 --> 00:15:06,480 Speaker 1: tried to We were talking about this before we started recording, 234 00:15:06,480 --> 00:15:08,000 Speaker 1: get to the bottom of like if you've got honey 235 00:15:08,080 --> 00:15:11,840 Speaker 1: mustard and you've got English mustard and Creole mustard, German mustard, 236 00:15:11,880 --> 00:15:15,600 Speaker 1: which a lot of articles just rolled their eyes out 237 00:15:15,640 --> 00:15:19,840 Speaker 1: because that is apparently way too big a category. It 238 00:15:19,840 --> 00:15:23,920 Speaker 1: could mean anything, it could mean anything. Um. So you've 239 00:15:23,960 --> 00:15:26,200 Speaker 1: got a whole world of mustards out there, so I 240 00:15:26,240 --> 00:15:30,640 Speaker 1: can see why the Mustard Museum, the National Mustard Museum, 241 00:15:30,640 --> 00:15:34,480 Speaker 1: excuse me, thank you, thank you, Annie the respect, give 242 00:15:34,560 --> 00:15:39,240 Speaker 1: the respect that is due, has so many different types 243 00:15:39,280 --> 00:15:44,120 Speaker 1: of mustards. Ah. Here is a quote, um that I 244 00:15:44,160 --> 00:15:49,120 Speaker 1: loved from Mustard a Global History by Goose Dimmitt. Mustard 245 00:15:49,200 --> 00:15:51,600 Speaker 1: is more than a condiment. It is the embodiment of 246 00:15:51,640 --> 00:15:54,760 Speaker 1: civilization because the story of mustard is the story of medicine, 247 00:15:54,840 --> 00:16:02,480 Speaker 1: myth and magic, myth and magic, myth and magic. Yes, okay, 248 00:16:02,600 --> 00:16:06,960 Speaker 1: all right, well I'll be sure to include more mustard 249 00:16:06,960 --> 00:16:10,200 Speaker 1: in our D and D sessions from that long. That 250 00:16:10,400 --> 00:16:12,680 Speaker 1: is true. That is a failing on me. I have 251 00:16:12,920 --> 00:16:16,640 Speaker 1: not other than any mustard. You know. I think everyone's 252 00:16:16,640 --> 00:16:18,880 Speaker 1: been been trying to find a way to tell you 253 00:16:19,880 --> 00:16:22,600 Speaker 1: that's fair. I can't believe it took me this long. 254 00:16:22,840 --> 00:16:25,760 Speaker 1: You know, my original plot uh and I had to 255 00:16:25,760 --> 00:16:28,040 Speaker 1: scrap it because I was like, this is a one shot. Essentially, 256 00:16:28,160 --> 00:16:33,280 Speaker 1: what I've written was a whole food based revenge plot 257 00:16:33,480 --> 00:16:37,160 Speaker 1: that involved a fancy meal that went terribly awry and 258 00:16:37,160 --> 00:16:40,040 Speaker 1: everybody had like these PTSD memories of this meal that 259 00:16:40,080 --> 00:16:44,640 Speaker 1: went so wrong. Yeah, but that the character who was 260 00:16:44,680 --> 00:16:47,720 Speaker 1: going to be leading that whole thing ended up being 261 00:16:47,920 --> 00:16:52,400 Speaker 1: on an US. Uh, it lives on in the current campaign. 262 00:16:53,240 --> 00:16:56,440 Speaker 1: All right, well, that's good, that's good. I'm glad, um. 263 00:16:56,480 --> 00:16:59,120 Speaker 1: But if you recall she got fired for a food 264 00:16:59,160 --> 00:17:03,360 Speaker 1: incident her restaurant g the Huff Up Grub that she 265 00:17:03,400 --> 00:17:07,680 Speaker 1: worked at. Now that you mentioned it, I do remember that. 266 00:17:09,960 --> 00:17:12,560 Speaker 1: My it's full of easter eggs that no one gets 267 00:17:12,800 --> 00:17:17,359 Speaker 1: literally and there's no way they would but me. That's 268 00:17:17,560 --> 00:17:20,959 Speaker 1: I'm glad that you're keeping yourself entertained. That is really 269 00:17:21,000 --> 00:17:27,879 Speaker 1: mission critical, honestly, So like Bravo, I'm just chuckling it 270 00:17:28,040 --> 00:17:38,199 Speaker 1: to myself, like not us, they don't know this. I 271 00:17:38,440 --> 00:17:40,360 Speaker 1: that that was one that when you introduced her, I did. 272 00:17:40,400 --> 00:17:43,239 Speaker 1: I did chuckle because ane of us is uh one 273 00:17:43,280 --> 00:17:46,800 Speaker 1: of the words for pineapple, and you described her as 274 00:17:46,840 --> 00:17:50,320 Speaker 1: being a gnome that had kind of like pineapple reminiscent 275 00:17:51,400 --> 00:17:56,119 Speaker 1: hair going on, looks like a pineapple. Yeah, so so 276 00:17:56,240 --> 00:17:58,399 Speaker 1: I I laughed. I mean I laugh at everything, but 277 00:17:58,440 --> 00:18:00,240 Speaker 1: like I feel like everyone around the table was why 278 00:18:00,240 --> 00:18:04,159 Speaker 1: is Lauren laughing now? And I was like, it's pineapple, 279 00:18:04,240 --> 00:18:10,359 Speaker 1: it's anyway, like damn anyway. You wouldn't understand. This is 280 00:18:10,400 --> 00:18:15,080 Speaker 1: our our regular check in on our ridiculous D and 281 00:18:15,119 --> 00:18:20,560 Speaker 1: D journeys. You are welcome, Yeah, yeah, indeed, but yes, 282 00:18:24,800 --> 00:18:28,960 Speaker 1: we must return to mustard. We we must return to mustard. 283 00:18:29,200 --> 00:18:31,600 Speaker 1: We're going to get into the history here, but first 284 00:18:31,640 --> 00:18:33,400 Speaker 1: we're going to take a quick break for a word 285 00:18:33,400 --> 00:18:45,720 Speaker 1: from our sponsor, and we're back. Thank you, sponsor, Yes, 286 00:18:45,760 --> 00:18:49,520 Speaker 1: thank you. The different varieties of mustard used in the 287 00:18:49,560 --> 00:18:54,480 Speaker 1: condiment mustard probably originated all over, white mustard in the Meterranean, 288 00:18:54,480 --> 00:18:56,840 Speaker 1: brown mustard in the Himalayas, and black mustard in the 289 00:18:56,840 --> 00:19:00,760 Speaker 1: Middle East and or parts of Asia. The greens most 290 00:19:00,760 --> 00:19:05,040 Speaker 1: likely originated in China or Japan. Uh. Some sources suggest 291 00:19:05,119 --> 00:19:08,239 Speaker 1: that according to ancient Sumerian and Indian text, people were 292 00:19:08,240 --> 00:19:10,600 Speaker 1: eating mustard all the way back to three thousand BC, 293 00:19:11,359 --> 00:19:13,320 Speaker 1: and by some accounts they were grinding it with a 294 00:19:13,359 --> 00:19:18,000 Speaker 1: liquid to make paste. I don't know. I was very 295 00:19:18,000 --> 00:19:22,480 Speaker 1: confused by the timeline of that, because some people very 296 00:19:22,560 --> 00:19:24,439 Speaker 1: much pushed that. But then it was like, but the 297 00:19:24,520 --> 00:19:26,920 Speaker 1: first time it was made into a condiment was not then, 298 00:19:27,320 --> 00:19:30,680 Speaker 1: and it confused me. Yes, maybe it's like the whole 299 00:19:30,680 --> 00:19:38,000 Speaker 1: sauce thing of who what makes it a condiment questions. 300 00:19:38,880 --> 00:19:42,640 Speaker 1: In its early days, mustard was viewed as a primarily 301 00:19:42,720 --> 00:19:48,639 Speaker 1: medicinal item. For instance, ancient Greek scientists Pythagoras recommended mustard 302 00:19:48,640 --> 00:19:54,320 Speaker 1: as a remedy for scorpion stinks scorpion stinks in the 303 00:19:54,440 --> 00:19:57,399 Speaker 1: sixth century b c. E. I will say, growing up 304 00:19:57,440 --> 00:19:59,800 Speaker 1: in the South, did you ever do the thing where 305 00:19:59,800 --> 00:20:01,840 Speaker 1: you you put your shoe, you put your foot in 306 00:20:01,840 --> 00:20:05,720 Speaker 1: the shoe, and then the scorpions in there, and then, um, 307 00:20:06,240 --> 00:20:08,879 Speaker 1: there weren't a lot of scorpions in uh In in 308 00:20:09,320 --> 00:20:11,520 Speaker 1: South Florida. I think it's a little bit too wet 309 00:20:11,640 --> 00:20:14,040 Speaker 1: for them or just not not the not the right 310 00:20:14,080 --> 00:20:17,399 Speaker 1: condition in one way or another. But I do know 311 00:20:17,600 --> 00:20:23,399 Speaker 1: plenty of humans. I visited people in Texas, um and 312 00:20:23,440 --> 00:20:27,119 Speaker 1: I've talked to cousins down in the islands where yeah, 313 00:20:27,160 --> 00:20:29,720 Speaker 1: they'll they'll be like, oh yeah, yeah, watched watch your shoes. 314 00:20:29,920 --> 00:20:32,200 Speaker 1: Always shake out your shoes, and like it is a 315 00:20:32,320 --> 00:20:35,440 Speaker 1: rite of passage. You've got to do it. I remember 316 00:20:35,560 --> 00:20:37,640 Speaker 1: my cousin. He was kind of sheltered, and when he 317 00:20:37,720 --> 00:20:39,320 Speaker 1: was like eight or nine, he came to stay with 318 00:20:39,400 --> 00:20:43,159 Speaker 1: us for the first time, and I traumatized him. I 319 00:20:43,200 --> 00:20:46,400 Speaker 1: was like telling him about the scorpions and you better watch. 320 00:20:46,880 --> 00:20:49,080 Speaker 1: And then I went to hear the sound of the cicadas. 321 00:20:49,119 --> 00:20:51,359 Speaker 1: He called his parents and he left. Oh my god, 322 00:20:51,760 --> 00:20:55,760 Speaker 1: two hours. Oh my gosh. Oh I love the sound 323 00:20:55,760 --> 00:21:02,560 Speaker 1: of the cicada's. Anyway, they freaked him out. That so 324 00:21:02,760 --> 00:21:06,000 Speaker 1: back to by baggers and scorpion steaks. That was sixth 325 00:21:06,040 --> 00:21:11,200 Speaker 1: century BC. Hippocrds utilize mustard and poultices and other medicines 326 00:21:11,240 --> 00:21:13,360 Speaker 1: for the treatment of all kinds of things, and fifth 327 00:21:13,440 --> 00:21:18,879 Speaker 1: century BC, particularly like for your teeth, um hm. The 328 00:21:19,000 --> 00:21:22,560 Speaker 1: tombs of ancient Egyptian pharaohs were stocked with mustard seeds 329 00:21:22,680 --> 00:21:25,600 Speaker 1: to accompany them on their journey to the afterlife. Yeah, 330 00:21:25,640 --> 00:21:27,640 Speaker 1: one of the things they found in a king tut 331 00:21:27,680 --> 00:21:31,520 Speaker 1: In commons too, m hmm. And mustard may well be 332 00:21:31,680 --> 00:21:33,800 Speaker 1: one of our first condiments. The history of it does 333 00:21:33,840 --> 00:21:35,639 Speaker 1: go way back, at least all the way back to 334 00:21:35,880 --> 00:21:39,400 Speaker 1: ancient Rome before the arrival of pepper to Europe. They 335 00:21:39,400 --> 00:21:41,760 Speaker 1: would take the mustard seeds and then when they would 336 00:21:41,760 --> 00:21:45,919 Speaker 1: grind them up with wine or grape must um, sometimes 337 00:21:45,960 --> 00:21:48,880 Speaker 1: with the addition of honey, vinegar, and or other spices 338 00:21:49,160 --> 00:21:53,280 Speaker 1: to make a paste for eating. Plenty mentioned it and 339 00:21:53,320 --> 00:21:57,240 Speaker 1: described a recipe of crushing the seeds in vinegar. The 340 00:21:57,280 --> 00:22:00,680 Speaker 1: condiment spread throughout Europe. The seeds were often planted in 341 00:22:00,840 --> 00:22:04,400 Speaker 1: or near vineyards, and it became particularly popular in Germany 342 00:22:04,480 --> 00:22:08,720 Speaker 1: and France. By the ninth century, French monasteries were cultivating 343 00:22:08,760 --> 00:22:13,439 Speaker 1: and selling mustard. It was commercially available in century Paris 344 00:22:13,640 --> 00:22:17,320 Speaker 1: at least by then. A century earlier, mustard made its 345 00:22:17,320 --> 00:22:20,639 Speaker 1: way to England. Because it was cheap to grow and 346 00:22:20,680 --> 00:22:23,200 Speaker 1: to make, it was one of the few condiments pretty 347 00:22:23,200 --> 00:22:28,040 Speaker 1: accessible to everyone in Europe, of all classes. It did 348 00:22:28,040 --> 00:22:30,360 Speaker 1: go on to become associated with the poor during medieval 349 00:22:30,400 --> 00:22:34,600 Speaker 1: times when more expensive spices started to be imported into Europe. 350 00:22:35,080 --> 00:22:38,520 Speaker 1: Um and so it was soon as you're still using 351 00:22:38,640 --> 00:22:48,280 Speaker 1: mustard exactly, oh, humans, it tastes gread what yeah, Because 352 00:22:48,320 --> 00:22:51,280 Speaker 1: the small mustard seed can grow into something big and strong. 353 00:22:51,440 --> 00:22:54,159 Speaker 1: It was used in parables in the Bible, though and 354 00:22:54,200 --> 00:22:56,800 Speaker 1: I this was a rabbit hole. I also loved Some 355 00:22:56,920 --> 00:23:00,600 Speaker 1: people argue about the interpretation of the mustard seed as 356 00:23:00,640 --> 00:23:05,640 Speaker 1: a blessing or a warning that I can grow unchecked. 357 00:23:06,560 --> 00:23:13,119 Speaker 1: I actually need to watch out for the mustard seed. Okay, yeah, 358 00:23:13,280 --> 00:23:17,520 Speaker 1: I recommend if that's a fun theological wealth maybe fun. 359 00:23:17,560 --> 00:23:22,159 Speaker 1: It is just my If theological debates about mustard in 360 00:23:22,200 --> 00:23:26,920 Speaker 1: the Bible is something that interests you, I recommend it um. 361 00:23:26,960 --> 00:23:29,280 Speaker 1: In either case, the mustard seed was adopted as a 362 00:23:29,320 --> 00:23:32,800 Speaker 1: symbol in Christianity to the point that an official position 363 00:23:33,240 --> 00:23:36,760 Speaker 1: mustard maker to the Pope was created by Pope John 364 00:23:37,800 --> 00:23:44,000 Speaker 1: and the first person to hold this post was his nephew, who, 365 00:23:44,160 --> 00:23:48,040 Speaker 1: by most accounts he maybe didn't love mustard that much. 366 00:23:48,080 --> 00:23:50,200 Speaker 1: The pope he just wanted his nephew to do something 367 00:23:50,200 --> 00:23:52,800 Speaker 1: and thought he won't mess this up. Yeah, I think he. 368 00:23:52,840 --> 00:23:55,639 Speaker 1: I think he noted that that that it was his 369 00:23:55,920 --> 00:24:00,679 Speaker 1: idol nephew, not as in American idol, but and like 370 00:24:00,680 --> 00:24:07,200 Speaker 1: like sitting around ideally Yeah yeah, so, uh, mysteries history 371 00:24:07,240 --> 00:24:09,359 Speaker 1: on that one. But either case, the position was created, 372 00:24:09,359 --> 00:24:13,119 Speaker 1: his nephew got it. His nephew was from Dijon, where 373 00:24:13,200 --> 00:24:18,600 Speaker 1: mustard grew well. And speaking of let's talk about Dijon 374 00:24:19,840 --> 00:24:25,280 Speaker 1: and specifically Gray Poupon. By the twelve hundreds, Dejon, France 375 00:24:25,480 --> 00:24:30,320 Speaker 1: was already known for its mustard production inter Mares Gray 376 00:24:30,480 --> 00:24:35,359 Speaker 1: and Antoine Poupon, who introduced gray Poupon in the seventeen seventies. 377 00:24:35,920 --> 00:24:38,320 Speaker 1: Uh yeah, I know right. They were also the first 378 00:24:38,320 --> 00:24:41,520 Speaker 1: to use an automatic mustard making machine. And the original 379 00:24:41,520 --> 00:24:43,480 Speaker 1: storefront is still there. I don't know that you can 380 00:24:43,520 --> 00:24:46,720 Speaker 1: go in, but it's still there. Um. If anyone's been, 381 00:24:47,320 --> 00:24:52,080 Speaker 1: let us know when other spices became more affordable. At 382 00:24:52,080 --> 00:24:54,960 Speaker 1: the beginning of the eighteenth century, mustard experienced a dent 383 00:24:55,160 --> 00:24:59,760 Speaker 1: in popularity, but a new innovation and mustard changed that. 384 00:25:00,440 --> 00:25:04,280 Speaker 1: In eighteen fifty six, Jean Nagon swapped out the vinegar 385 00:25:04,359 --> 00:25:07,560 Speaker 1: and mustard for their juice, which is the acidic liquid 386 00:25:07,600 --> 00:25:15,320 Speaker 1: of unripe grapes, and voila Dijon mustard. Yeah. Stepping back 387 00:25:15,359 --> 00:25:18,680 Speaker 1: a bit, Mustard balls were a popular snack in fifteenth 388 00:25:18,680 --> 00:25:22,280 Speaker 1: and sixteenth century England. I wanted these that they were 389 00:25:22,359 --> 00:25:27,680 Speaker 1: dried balls of mustard, flour and cinnamon. Yeah. Shakespeare even 390 00:25:27,720 --> 00:25:32,800 Speaker 1: mentioned them in one of his works. Yeah. Queen Victoria 391 00:25:33,240 --> 00:25:37,160 Speaker 1: appointed another big name and mustard Jeremiah Coleman of Coleman's 392 00:25:37,240 --> 00:25:40,639 Speaker 1: Mustard of England as her official mustard maker in eighteen 393 00:25:40,800 --> 00:25:45,320 Speaker 1: sixties six official mustard maker. In his technique, the seeds 394 00:25:45,320 --> 00:25:48,920 Speaker 1: were finally ground into a powder without generating oil releasing heat, 395 00:25:49,560 --> 00:25:55,200 Speaker 1: so it preserved the oil and the flavor. Another royal 396 00:25:55,240 --> 00:25:59,480 Speaker 1: fan of mustard French King Louis the eleventh, who reportedly 397 00:25:59,600 --> 00:26:01,680 Speaker 1: carried a jar of it wherever he went so he 398 00:26:01,720 --> 00:26:04,760 Speaker 1: would never be without it, like they did provide it 399 00:26:04,800 --> 00:26:08,880 Speaker 1: on the table. He's got mustard in his bag, He's 400 00:26:08,920 --> 00:26:16,640 Speaker 1: got lusted. A popular but most likely apocryphal story goes 401 00:26:16,720 --> 00:26:20,320 Speaker 1: that Benjamin Franklin brought mustard from France to the US 402 00:26:20,400 --> 00:26:25,439 Speaker 1: and he was the US ambassador to France. I don't know, 403 00:26:25,520 --> 00:26:28,040 Speaker 1: I really only it seems that that's just a popularly 404 00:26:28,119 --> 00:26:31,600 Speaker 1: told story. Yeah, I feel like any number of like 405 00:26:31,720 --> 00:26:35,600 Speaker 1: Eastern European German French immigrants would have brought it over 406 00:26:36,119 --> 00:26:38,639 Speaker 1: at any number of times, So I know it doesn't 407 00:26:38,680 --> 00:26:41,960 Speaker 1: track with pretty much every other episode we've done where 408 00:26:41,960 --> 00:26:45,400 Speaker 1: and if it's from Europe, anyone from Europe brought things 409 00:26:45,440 --> 00:26:49,159 Speaker 1: they liked to the US when they came. Like the 410 00:26:49,240 --> 00:26:52,520 Speaker 1: phrase cut the mustard seems to be American in origin, 411 00:26:52,720 --> 00:26:55,920 Speaker 1: first appearing in writing in a Galveston, Texas newspaper in 412 00:26:59,600 --> 00:27:03,800 Speaker 1: the for Mentions of the toxic properties of sulfur mustard 413 00:27:03,880 --> 00:27:07,119 Speaker 1: started appearing in the eighties. The first known attempts to 414 00:27:07,160 --> 00:27:10,720 Speaker 1: produce large quantities of mustard sulfur took place in six 415 00:27:11,000 --> 00:27:14,239 Speaker 1: and this eventually led to the mustard chills used in 416 00:27:14,359 --> 00:27:18,159 Speaker 1: World War One. But but this is not related to 417 00:27:18,640 --> 00:27:24,400 Speaker 1: mustard plants. Um sulfur mustard or nitrogen mustard are so 418 00:27:24,520 --> 00:27:27,520 Speaker 1: named for them for the kind of smell that they 419 00:27:27,560 --> 00:27:29,320 Speaker 1: produced in the kind of and then the burning effects 420 00:27:29,359 --> 00:27:32,760 Speaker 1: of course that they're known for. So so yeah, so 421 00:27:32,760 --> 00:27:39,200 Speaker 1: so same name, totally separate unrelated compounds um and mustard gas. Though, 422 00:27:39,680 --> 00:27:42,200 Speaker 1: as I was trying to figure all of this out, um, 423 00:27:42,240 --> 00:27:46,240 Speaker 1: I found the fascinating article about how mustard gas um 424 00:27:46,320 --> 00:27:50,080 Speaker 1: and and it is really a very terrible um form 425 00:27:50,080 --> 00:27:52,720 Speaker 1: of chemical warfare. It also led to the development, though 426 00:27:52,720 --> 00:27:57,879 Speaker 1: of the first chemotherapy for cancer. That yeah, yeah, different, 427 00:27:57,920 --> 00:28:02,840 Speaker 1: different show, um, I think, yes, very much, but but 428 00:28:02,960 --> 00:28:08,800 Speaker 1: really interesting, yes, so yellow mustard. Yellow mustards popularity started 429 00:28:08,800 --> 00:28:11,200 Speaker 1: to rise in the US in the early nineteen hundreds 430 00:28:11,320 --> 00:28:15,920 Speaker 1: and this was mostly due to the nineteen o four 431 00:28:15,960 --> 00:28:20,040 Speaker 1: Saint Louis World Fair, where the RT French Company yes 432 00:28:20,119 --> 00:28:24,960 Speaker 1: that's French, huh, introduced the world to a hot dog 433 00:28:25,160 --> 00:28:31,199 Speaker 1: served with yellow mustard, so called American mustard. Now the 434 00:28:31,359 --> 00:28:36,919 Speaker 1: color actually comes from a tumeric, so mustard yellow? Is 435 00:28:36,960 --> 00:28:40,280 Speaker 1: it quite accurate? I mean, I still agree the mustard 436 00:28:40,280 --> 00:28:43,920 Speaker 1: itself is yellow. So I don't know. A lot of 437 00:28:43,920 --> 00:28:47,880 Speaker 1: people were very adamant that the phrase is incorrect. I mean, 438 00:28:47,920 --> 00:28:49,200 Speaker 1: I guess when you get down to what the word 439 00:28:49,280 --> 00:28:53,960 Speaker 1: mustard means, like great mustard, so that it's all incorrect. 440 00:28:54,920 --> 00:28:58,680 Speaker 1: We are all incorrect, always with the hard hitting but 441 00:28:58,800 --> 00:29:05,240 Speaker 1: wise true floren So what I'm here for perfect? George 442 00:29:05,360 --> 00:29:11,480 Speaker 1: French Um of the French Company experimented with tumeric to 443 00:29:11,800 --> 00:29:17,800 Speaker 1: add something both flavor and color. Wise worked. Oh, I 444 00:29:17,840 --> 00:29:20,960 Speaker 1: love this, okay. Apparently in the early twentieth century, calling 445 00:29:21,000 --> 00:29:26,040 Speaker 1: someone mustard was the equivalent of saying they were great. Okay. 446 00:29:26,320 --> 00:29:30,360 Speaker 1: I tried to look into this, Um, and gosh, I 447 00:29:30,360 --> 00:29:32,280 Speaker 1: I so. I think the idea here was that, you know, 448 00:29:32,360 --> 00:29:36,320 Speaker 1: mustard enhances flavor, So if something is mustard or maybe 449 00:29:36,320 --> 00:29:41,760 Speaker 1: like the mustard, you're the mustard then it's good. I couldn't. 450 00:29:41,960 --> 00:29:44,480 Speaker 1: I couldn't really find I had a I had a 451 00:29:44,520 --> 00:29:48,680 Speaker 1: really hard time finding um examples of this in the vernacular. Um, 452 00:29:48,720 --> 00:29:51,640 Speaker 1: although I did find a quote from Oh Henry's Cabbages 453 00:29:51,680 --> 00:29:56,280 Speaker 1: and Kings from four um he wrote, I'm not headlined 454 00:29:56,320 --> 00:29:58,200 Speaker 1: in the bills, but I'm the mustard in the salad 455 00:29:58,280 --> 00:30:07,440 Speaker 1: dressing just the same. Oh. I like that. Yeah, yeah, 456 00:30:07,640 --> 00:30:10,200 Speaker 1: so so I'm not sure. I'm not sure exactly how 457 00:30:10,240 --> 00:30:14,160 Speaker 1: it was used, but I adore everything about this. I know. 458 00:30:14,360 --> 00:30:18,320 Speaker 1: I want to bring it back so badly. It's going 459 00:30:18,360 --> 00:30:20,280 Speaker 1: to confuse some people for a minute, but I think 460 00:30:20,280 --> 00:30:22,280 Speaker 1: we can do it. I think, well, I think I 461 00:30:22,280 --> 00:30:26,320 Speaker 1: think it'll catch on. Yeah, m hmmm. What else. It 462 00:30:26,360 --> 00:30:28,680 Speaker 1: seems like a perfectly good use of quarantine time is 463 00:30:28,720 --> 00:30:36,240 Speaker 1: to get mustard to catch online. American farmers started growing 464 00:30:36,360 --> 00:30:39,760 Speaker 1: more mustard around World War Two, when supply chains from 465 00:30:39,760 --> 00:30:43,200 Speaker 1: from Europe were affected. Um and uh, and we are 466 00:30:43,240 --> 00:30:47,520 Speaker 1: still one of the leading producers of of mustard now yes, yes. 467 00:30:48,320 --> 00:30:54,600 Speaker 1: In Gray Poupon debuted their fancy Rolls Royce commercial touting 468 00:30:54,600 --> 00:30:57,400 Speaker 1: their product as one of the finer things in life. 469 00:30:57,960 --> 00:31:00,160 Speaker 1: And it worked. It very much works. And sales went 470 00:31:00,160 --> 00:31:03,760 Speaker 1: way up. It's supposed to be like, you know, maybe 471 00:31:03,760 --> 00:31:06,600 Speaker 1: you can't afford the roles of Royce, but you can 472 00:31:06,680 --> 00:31:09,760 Speaker 1: afford to spend a little bit more mustard. You can 473 00:31:09,760 --> 00:31:11,840 Speaker 1: afford the extra buck or two on your on your 474 00:31:12,160 --> 00:31:17,920 Speaker 1: fancy mustard. Yeah all right, yeah. Um it was apparently 475 00:31:17,920 --> 00:31:21,400 Speaker 1: a big enough deal to appear in multiple Bustard timelines 476 00:31:21,440 --> 00:31:25,479 Speaker 1: I found, so I thought i'd include it continue the trend. 477 00:31:27,400 --> 00:31:31,200 Speaker 1: I did want to say here, Um, as we sort 478 00:31:31,200 --> 00:31:34,719 Speaker 1: of mentioned earlier, there are a lot of types of mustard, 479 00:31:34,800 --> 00:31:36,480 Speaker 1: and we did try to get to the bottom of 480 00:31:37,400 --> 00:31:41,360 Speaker 1: honey mustard and English mustard and when did all these 481 00:31:41,360 --> 00:31:45,800 Speaker 1: things originate, But there wasn't much information out there other 482 00:31:45,880 --> 00:31:49,160 Speaker 1: than probably it originated here around at this time, but 483 00:31:49,240 --> 00:31:52,840 Speaker 1: it was still very vague. Yeah, yeah, I think that, 484 00:31:52,920 --> 00:31:55,000 Speaker 1: I think it. In order to really dig out some 485 00:31:55,040 --> 00:31:57,200 Speaker 1: of that, we would have to just do profiles on 486 00:31:57,240 --> 00:32:02,360 Speaker 1: different companies that were producing mustard, which could be fascinating. Um, 487 00:32:02,360 --> 00:32:07,880 Speaker 1: it could be, but yeah, yeah, hard hard to say 488 00:32:07,920 --> 00:32:12,440 Speaker 1: from a from from an overall product standpoint. Yes, I did. 489 00:32:13,320 --> 00:32:18,240 Speaker 1: I feel like a honey mustard was a nineteen twenties 490 00:32:18,240 --> 00:32:21,240 Speaker 1: forties thing. It was a salad dressing urginally and it 491 00:32:21,320 --> 00:32:25,240 Speaker 1: was sweeter for American sweet tooth. M makes sense, I 492 00:32:25,280 --> 00:32:28,480 Speaker 1: mean like things like creole mustard also to me, just 493 00:32:28,560 --> 00:32:31,320 Speaker 1: makes sense that if you have this thing, you would 494 00:32:31,360 --> 00:32:33,960 Speaker 1: kind of make it fit your own region, or like 495 00:32:34,040 --> 00:32:36,400 Speaker 1: add the spices of your own region, or should taste 496 00:32:36,560 --> 00:32:39,720 Speaker 1: cater to those things. So if any of listeners have 497 00:32:39,760 --> 00:32:46,400 Speaker 1: any information specific mustard information, oh, yes, yes, yes, please 498 00:32:46,440 --> 00:32:50,479 Speaker 1: send it our way. And speaking of we do have 499 00:32:50,520 --> 00:32:53,160 Speaker 1: some listener mail for you, we do. But first we've 500 00:32:53,200 --> 00:32:55,200 Speaker 1: got one more quick break for a word from our sponsor, 501 00:33:04,720 --> 00:33:07,960 Speaker 1: and we're back. Thank you, sponsor, Yes, thank you, And 502 00:33:08,000 --> 00:33:21,120 Speaker 1: we're back with listen celebrating Lauren, you know, and mustard 503 00:33:22,040 --> 00:33:27,520 Speaker 1: both and listener yes always yes. Kelly wrote, I just 504 00:33:27,720 --> 00:33:30,240 Speaker 1: listened to your muffin episode last night. I remembered something 505 00:33:30,280 --> 00:33:32,880 Speaker 1: I think you would enjoy quite a bit. Annie mentioned 506 00:33:32,880 --> 00:33:35,400 Speaker 1: her chocolate chip muffin recipe with sour cream in the batter. 507 00:33:35,680 --> 00:33:39,560 Speaker 1: There is an excellent blueberry muffin recipe also made with 508 00:33:39,600 --> 00:33:43,360 Speaker 1: sarah cream, on page seventy seven of the Unofficial Harry 509 00:33:43,360 --> 00:33:47,400 Speaker 1: Potter Cookbook by Dina Bocolts. It's probably very similar to 510 00:33:47,480 --> 00:33:49,400 Speaker 1: the recipe you already have, but knowing you're a big 511 00:33:49,520 --> 00:33:52,680 Speaker 1: HP fan, I thought i'd recommend the book as lots 512 00:33:52,680 --> 00:33:55,040 Speaker 1: of fun recipes with tie ends to the Potter verse. 513 00:33:55,200 --> 00:33:59,480 Speaker 1: I hope it brings a smile. Yes, it does. I 514 00:33:59,560 --> 00:34:03,000 Speaker 1: probably had this on the show for some reason. I 515 00:34:03,080 --> 00:34:05,560 Speaker 1: am somebody who I guess it's because I'm really passionate 516 00:34:05,560 --> 00:34:09,560 Speaker 1: about things. I get a lot of nicknames, and one 517 00:34:09,600 --> 00:34:14,440 Speaker 1: of my nicknames is blueberries, because I love, loved, loved 518 00:34:14,440 --> 00:34:16,560 Speaker 1: blueberries in college. Like I still love them. But I 519 00:34:16,600 --> 00:34:19,800 Speaker 1: was just going through some kind of phase. Alright, Sure, 520 00:34:20,600 --> 00:34:24,280 Speaker 1: they called me blueberry, they called you blueberry, they called 521 00:34:24,320 --> 00:34:26,600 Speaker 1: me blueberry, and I do love blueberry muffins and I 522 00:34:26,640 --> 00:34:32,319 Speaker 1: do love Harry Potter recipes. So this sounds wonderful. Oh yeah, yes, uh, 523 00:34:32,600 --> 00:34:35,800 Speaker 1: Julie wrote in Your Muffin episode, I heard Annie wonder 524 00:34:35,880 --> 00:34:38,640 Speaker 1: aloud about what the muffins sales are like at Duncan 525 00:34:38,760 --> 00:34:42,440 Speaker 1: or Starbucks. As your friendly neighborhood Starbucks barista, I can 526 00:34:42,520 --> 00:34:45,920 Speaker 1: certainly chip in here. Our poor blueberry muffins are one 527 00:34:45,920 --> 00:34:48,840 Speaker 1: of our least popular bakery items, and if anything is 528 00:34:48,920 --> 00:34:50,799 Speaker 1: left over at the end of the day, it's going 529 00:34:50,840 --> 00:34:54,440 Speaker 1: to be one of those forlorn blueberry muffins. They're actually 530 00:34:54,440 --> 00:34:57,280 Speaker 1: pretty good as far as muffins are concerned, especially warm, 531 00:34:57,440 --> 00:34:59,560 Speaker 1: But if we sell a muffin, it's usually to a 532 00:34:59,560 --> 00:35:03,399 Speaker 1: regular customer who always buys a muffin. If you ever 533 00:35:03,440 --> 00:35:05,719 Speaker 1: decide to try our Starbucks muffin, it goes well with 534 00:35:05,760 --> 00:35:08,600 Speaker 1: a nice dark roast. The Italian blend is my current favorite, 535 00:35:08,840 --> 00:35:11,799 Speaker 1: or with a latte. Definitely order it heated up though. 536 00:35:11,840 --> 00:35:17,120 Speaker 1: The crunchy sugar topping really completes the pleasantly warm muffin. Oh, 537 00:35:17,360 --> 00:35:22,719 Speaker 1: muffin tips, right, Oh, I love a muffin tip, thank you. 538 00:35:23,040 --> 00:35:27,080 Speaker 1: I know, warm blueberry muffin. I feel sad for the 539 00:35:27,160 --> 00:35:33,840 Speaker 1: forlorn muffins, all I know. Right, I'm definitely like a 540 00:35:33,840 --> 00:35:37,920 Speaker 1: anthropomorphizing those muffins and be like in a way that 541 00:35:37,960 --> 00:35:40,279 Speaker 1: I'm like, oh, poor the guys. I'd have to eat them. 542 00:35:41,280 --> 00:35:46,840 Speaker 1: I know, it's an odd intersection to be at. Yeah, 543 00:35:47,160 --> 00:35:50,960 Speaker 1: it makes sense, right, I remem writing that Featurama episode 544 00:35:50,960 --> 00:35:54,560 Speaker 1: where they're like those super cute little creatures but they 545 00:35:54,760 --> 00:36:01,000 Speaker 1: eat them like nuggets. Oh yeah, I wish you listeners 546 00:36:01,000 --> 00:36:03,839 Speaker 1: could see the look Lauren as on our face. It's 547 00:36:03,920 --> 00:36:10,560 Speaker 1: like wistful, like yes, I would eat that very cute muffin, 548 00:36:10,840 --> 00:36:16,480 Speaker 1: I would totally eat that adorable tiny creature. Well, on 549 00:36:16,640 --> 00:36:20,960 Speaker 1: that note, thanks to both of those the listeners were 550 00:36:20,960 --> 00:36:22,920 Speaker 1: writing in. If you would like to write to us 551 00:36:22,920 --> 00:36:24,960 Speaker 1: and we would love to hear from you, our email 552 00:36:25,080 --> 00:36:27,640 Speaker 1: is hello at savor pod dot com. We're also on 553 00:36:27,680 --> 00:36:31,319 Speaker 1: social media. You can find us on Twitter, Facebook, and Instagram, 554 00:36:31,320 --> 00:36:35,040 Speaker 1: where our handle is at savor pod and yes, we 555 00:36:35,080 --> 00:36:37,400 Speaker 1: do hope to hear from you. Savor is a production 556 00:36:37,400 --> 00:36:39,959 Speaker 1: of I Heart Radio. For more podcasts for my heart Radio, 557 00:36:40,040 --> 00:36:42,719 Speaker 1: you can visit the I Heart Radio app, Apple Podcasts, 558 00:36:42,800 --> 00:36:45,319 Speaker 1: or wherever you listen to your favorite shows. Thank you, 559 00:36:45,360 --> 00:36:48,440 Speaker 1: as always to our superproducers Dylan Fagin and Andrew Howard. 560 00:36:48,680 --> 00:36:50,399 Speaker 1: Thanks to you for listening, and we hope that lots 561 00:36:50,440 --> 00:36:51,799 Speaker 1: more good things are coming your way.