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Speaker 1: Hello, and welcome to favor Protection of I Heart Radio.

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Speaker 1: I'm Anny and I'm Lauren voc Obam, and today we

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Speaker 1: have an episode for you about gravy. Yes, the puns, Lauren.

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Speaker 1: I think I've said this before, but for some reason,

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Speaker 1: there was a there was a period in my life

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Speaker 1: where I was working as a teacher for kind of

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Speaker 1: younger children and I had to get rid of curse

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Speaker 1: words um out of my vocabulary, and I started saying

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Speaker 1: things like holy black Molly and for some reason, good

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Speaker 1: gravy train. And that is something my friends all make

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Speaker 1: fun of me. I still say it. I don't know

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Speaker 1: where it came from, like in my own personal life.

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Speaker 1: I don't know where it came from. We're going to

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Speaker 1: talk about it a little bit. No, that's that's delightful.

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Speaker 1: I mean, I I for sure when I'm not on podcasts,

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Speaker 1: because a lot more than I do on podcasts, But

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Speaker 1: the substitute words have sneaked into my real life, like

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Speaker 1: heckn yeah, so you know, if they're fun, people don't expire. Also,

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Speaker 1: I've discussed before, but as we're recording this, Thanksgiving is

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Speaker 1: coming up. One of the things that I make during Thanksgiving,

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Speaker 1: giblet gravy, and I will tell you it's a sensitive dish.

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Speaker 1: I figured it out, but it requires a lot of

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Speaker 1: like moving off of heat and moving back onto heat

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Speaker 1: and whisking constantly. It's sort of like my biggest that

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Speaker 1: in the turkey are my biggest points of stress during

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Speaker 1: the cooking. It can it can go. It can go

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Speaker 1: pretty wrong, yes it can, it can, but but it's

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Speaker 1: so worth it. Mm hmmm. It is. And it's like

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Speaker 1: most people's favorite thing, which is really funny because it's

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Speaker 1: sort of like a topping of other other things, but

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Speaker 1: people mix it with like everything else that anyway savory um.

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Speaker 1: But it does require like the drippings and then we

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Speaker 1: put corn starch in there, the giplets obviously, but it's

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Speaker 1: it's a whole it's a whole throssish um. Also here

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Speaker 1: in Atlanta, we have this restaurant called Homegrown and they

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Speaker 1: have this this signature dish. We've talked about them before,

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Speaker 1: but they have this signature dish called the Comfy Chicken

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Speaker 1: Biscuit and it's got like this chicken gravy. I've only

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Speaker 1: had it once in my life. I think that's enough

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Speaker 1: for me. Rich So it's lovely. Yeah, So good. It's

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Speaker 1: a type of white gravy with I believe a chicken

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Speaker 1: and sausage and oh and such a good biscuit and

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Speaker 1: they put a piece of fried chicken on there usually

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Speaker 1: and oh no, it's so good, it is, it's so delicious,

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Speaker 1: it's huge. That's part of the issue is Oh yeah,

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Speaker 1: it's like the size of my laptop. I'm like, what

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Speaker 1: are you talking about? Uh? And speaking of a lot

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Speaker 1: of times when you talk about gravy, biscuit do come up? Um,

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Speaker 1: So you can see our biscuit episode for more about that,

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Speaker 1: um and maybe other episodes that we've done, like aspects

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Speaker 1: Jello Mooses Boullion for sure, sure, yeah, yeah, maybe our

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Speaker 1: history of French cuisine. Yeah yeah, definitely definitely involved and

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Speaker 1: this one, as we're going to talk about throughout there's

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Speaker 1: so many types of gravyes, um, there's debate about what

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Speaker 1: a gravy even is. Oh yeah, yes, yes, So we're

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Speaker 1: doing kind of a broader look. But please understand, we

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Speaker 1: understand there's a lot that there's a lot that this encompasses,

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Speaker 1: and we would as always solicit you for your thoughts

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Speaker 1: what gravy is to you, what gravviies did we miss

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Speaker 1: all those kinds of things? Absolutely? Mm hmm. But I

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Speaker 1: guess this brings us do our question. Sure, gravy, what

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Speaker 1: is it? Well? Gravy can come in a lot of

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Speaker 1: different styles, but it is basically a sauce that is

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Speaker 1: made from the drippings of meat or other savory things

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Speaker 1: as they cook and thickened with some kind of starch.

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Speaker 1: Drippings being fats and other liquids and flavors that run

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Speaker 1: off during the cooking process. Gravy is often meant to

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Speaker 1: be served back on top of whatever the drippings came

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Speaker 1: off of, or on top of often starchy side dishes

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Speaker 1: served along with whatever the drippings came off of. The

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Speaker 1: definition has also been extended to other savory sauces and

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Speaker 1: even sweet sauces. But but in essence, you're talking about

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Speaker 1: food stuff meant to season and moisten dishes, um, and

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Speaker 1: add a bit of a smooth and or creamy texture,

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Speaker 1: even if there's no dairy involved. It's warming and salty

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Speaker 1: and savory, maybe a little bit spice or spicy, and

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Speaker 1: can really tie a dish or a plate together. Um,

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Speaker 1: it's like a it's like broth got thick and like

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Speaker 1: you are here for it like you are proud of

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Speaker 1: its life changes and it's and it's living its best.

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Speaker 1: Mm hmmm mm hmmm. Uh that being said, Um, Like

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Speaker 1: when you say the word gravy to a dozen random humans,

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Speaker 1: each one might think of a different thing off the

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Speaker 1: top of their head. Um. I think of brown gravy,

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Speaker 1: which is a type typically made from meat or poultry

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Speaker 1: drippings UM that are thickened by adding flour to the pan,

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Speaker 1: whisking to make a row, and then um thinning that

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Speaker 1: to a porrible consistency with a stock, maybe a bit

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Speaker 1: of wine or beer or other seasonings whatever. Um. Specific

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Speaker 1: categories of this include every kind of protein you can imagine.

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Speaker 1: Mm hmmmm m um. Another specific type is swamp gravy um,

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Speaker 1: which you get from from Okay after doing a fish fry.

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Speaker 1: You can use the pan drippings plus a thickener to

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Speaker 1: uh to cook up onions and potatoes and tomatoes and

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Speaker 1: anything else you like as a side dish. Or Mushroom

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Speaker 1: gravy doesn't have to be meat. You can cook down mushrooms,

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Speaker 1: add room, make um saucy. Those can be vegetarian and

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Speaker 1: or vegan, or you can make up with stock and butter.

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Speaker 1: If you want to, but what about gravy with none

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Speaker 1: of the proteins or savory main ingredients above. Yes, there

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Speaker 1: is also white gravy, which is basically besche bell. It's

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Speaker 1: Southern besha mell. Yeah, because like you start with the

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Speaker 1: ru you thin it with milk, you season with salt

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Speaker 1: and pepper. Yeah. I think I think we usually think

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Speaker 1: of something thicker when we say white gravy, then you

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Speaker 1: would usually think of when you say beshmel. Yes, and

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Speaker 1: I feel like, especially in the South, it usually does

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Speaker 1: have a meat component. Yeah, yeah for sure. Um uh

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Speaker 1: and and also um, different different fats subbed in for

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Speaker 1: the butter, like bacon or sausage drippings, um. And then

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Speaker 1: eight um you can add some of that sausage back

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Speaker 1: in to make something like saw mill gravy. Yeah, right, Yes,

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Speaker 1: there was a I think I've told the story before

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Speaker 1: of it in my very small town, which has got

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Speaker 1: a lot bigger, but when I was growing up is

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Speaker 1: quite small. There was a dairy queen and it was

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Speaker 1: poorly located Laurence because that's the intersection and everybody's trying

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Speaker 1: to turn that way because that's where all the schools were. Yeah,

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Speaker 1: but everybody wanted to go into the dairy queen because

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Speaker 1: they had those biscuits and sawmill gravy. So it was

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Speaker 1: like the dairy queen calls the traffic snarl up every morning.

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Speaker 1: You knew it. You were like, I gotta avoid the

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Speaker 1: dairy queen travic and it was those biscuits and gravy.

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Speaker 1: How yeah, my, I do not recall a dairy queen,

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Speaker 1: certainly when I was growing up every serving biscuits and gravy.

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Speaker 1: That sounds horrifying, and it was pretty good. I think

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Speaker 1: I only got it once in my life. Again, like,

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Speaker 1: well that once was fine, That's that's my life. Yeah. Um.

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Speaker 1: Not all things called gravy have thickeners. Um. There is

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Speaker 1: a red eyed gravy, which is just ham pan drippings

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Speaker 1: and coffee. Um. But most gravyes are indeed thickened with starches,

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Speaker 1: either wheat flour, corn starch, or some kind of industrial

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Speaker 1: agent like multodextrin um. And what's basically going on here

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Speaker 1: is that you are trying to get the fats from

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Speaker 1: your drippings or from your butter or oil that you've

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Speaker 1: added to emulsify into the liquid base of your sauce,

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Speaker 1: be that water or milk or stock or whatever, producing

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Speaker 1: something smooth and creamy and porrible but not lumpy. No

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Speaker 1: one wants a lumpy gravy. No one wants lumpy. The

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Speaker 1: Star Wars alone has stopped me that poor lumpy, poor lumpy. Yeah,

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Speaker 1: that's true well away, as as we frequently also talk about,

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Speaker 1: in addition to the Star Wars holiday special um. Okay,

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Speaker 1: oils and water don't typically want to mix, but there

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Speaker 1: are any number of tricks to get them to do so.

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Speaker 1: And in the case of gravy, your your trick is

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Speaker 1: that you're making a starch the middleman. Okay. So in

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Speaker 1: cooking a starch, you you unravel its long molecular chains

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Speaker 1: and eventually gelatinize them with with the heat that that is, you,

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Speaker 1: you cause them to open themselves up to to glomming

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Speaker 1: onto water molecules um. The then buoyant starches can disperse

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Speaker 1: with the fats more evenly through each other. And you

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Speaker 1: generally start with it with a ru making a paste

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Speaker 1: of fat and flour, so that the starch molecules um

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Speaker 1: um cook and and gelatinize more slowly and evenly and

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Speaker 1: don't clump together as they do. Interestingly, this means that

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Speaker 1: fat is only really unnecessary ingredient in gravies when flour

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Speaker 1: is your starch, because other more and more simple starches

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Speaker 1: like cornstarch or your multidextern or whatever it is, well

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Speaker 1: glom onto water molecules a lot more easily. So yeah, uh,

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Speaker 1: very interesting gravy can be made at home from scratch,

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Speaker 1: or you can buy canned gravy or dried powdered gravy

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Speaker 1: mixes that you reconstitute on the stovetop with water or

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Speaker 1: milk them in a steady stir that stir. Um. Well,

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Speaker 1: what about the nutrition? It varies pretty widely depending on

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Speaker 1: what kind of very gravy you're talking about. But I

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Speaker 1: mean this is usually a calorie dense food. Um uh

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Speaker 1: huh it is. It is a sauce. You're not meant

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Speaker 1: to be consuming a great deal of it in any

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Speaker 1: given time, although I certainly would and have me too,

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Speaker 1: And I've seen it happen as well. I've seen it

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Speaker 1: happen I've always wanted to recreate. There's this episode of

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Speaker 1: Friends where Ross makes the sandwich and it's a Thanksgiving

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Speaker 1: sandwich has got turkey, and then in the middle it's

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Speaker 1: got a bread soaked and gravy and side. That sounds

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Speaker 1: amazing to me. Yeah, he kind of had to go

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Speaker 1: on sabbatical after he freaked out when somebody ate a sandwich.

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Speaker 1: So yeah, I do remember that episode. But every time

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Speaker 1: I think of gravy, because I do think that normally

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Speaker 1: you don't get too much of it, but I've seen

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Speaker 1: people put away in myself included quite a bit of gravy.

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Speaker 1: It's it's one of those things that like a like

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Speaker 1: a shared past dish table that I have to watch

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Speaker 1: myself with because most things I'm like, oh, man, I

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Speaker 1: know I'm only going to eat like like this much,

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Speaker 1: like this little bit of it. Like I'm a small human,

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Speaker 1: like I can't fit more than that in my body physically,

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Speaker 1: so so let's not overdo it here. But with gravy,

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Speaker 1: I'm like, it's a liquids is over kind of solid

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Speaker 1: And you're like, oh, yep, we are not the only

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Speaker 1: ones who like gravy, Laura, we are certainly not, my friend, No,

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Speaker 1: we have some numbers for you do. According to Food

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Speaker 1: Technology Magazine, of American homes used some sort of dry

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Speaker 1: packaged gravy or sauce mix in um North America is

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Speaker 1: responsible for some thirty percent of the global gravy mix market,

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Speaker 1: more than anywhere else. The same report said that the

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Speaker 1: overall market for gravy mixes is worth seventeen billion dollars

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Speaker 1: a year. What I'm like, Wow, did I am I

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Speaker 1: reading the numbers wrong? M is it? Did I? Did

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Speaker 1: I miss where a decimal point should go? People loved

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Speaker 1: their gravy, you know. And also it depends what are

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Speaker 1: they including in the gravy categories? A lot of things,

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Speaker 1: um yeah, yeah, uh okay. Also there's a couple of

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Speaker 1: things in here that like, I'm sorry to have to

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Speaker 1: be the one to tell you this, um, but all right.

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Speaker 1: The first one is that there is a Guinness record

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Speaker 1: for the fastest time to drink a leader of gravy.

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Speaker 1: A leader of gravy that's you know, like like half

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Speaker 1: of a two leader soda bottle, that's that's a leader

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Speaker 1: of heck and gravy. And it is thirty eight point

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Speaker 1: to two seconds. Oh this This was achieved by a

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Speaker 1: dude from Wisconsin, um in and according to the Guinness

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Speaker 1: Record website, he quote previously held this record and trained

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Speaker 1: to take it back he got knocked off the pedestal. Yeah,

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Speaker 1: it's like a Rocky montage. Yeah, okay, okay, uh and okay,

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Speaker 1: the the accompanying photo on the website has it's him

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Speaker 1: sitting at this table with this empty beaker with a

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Speaker 1: straw stuck in it, and and confetti is falling over

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Speaker 1: him in his victory. His arms are raised to the

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Speaker 1: sky and confetti is falling over him, and he is victorious.

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Speaker 1: That I mean, all right, that sounds good. I don't know.

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Speaker 1: I don't like thinking about the actual doing of the thing,

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Speaker 1: but I like this image of the victory. Yeah. Yeah, yeah.

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Speaker 1: According to all the photos I've seen, the way to

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Speaker 1: do this competitively is with a straw anyway, okay. Um.

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Speaker 1: There is also a World Gravy Wrestling Championship. This is

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Speaker 1: how this is held nearly every year in England. Um.

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Speaker 1: It did take a break for a couple of years

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Speaker 1: during COVID, but was back this year. Um and yes, uh.

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Speaker 1: Competitors wrestle in Lancashire gravy, specifically for two minutes. Uh

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Speaker 1: and points are awarded for end I quote, fancy dress,

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Speaker 1: comedy effect, entertainment and oh yes, wrestling ability. Uh. Fancy

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Speaker 1: dress in this case meaning um fun costumes, not like

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Speaker 1: not like a ballgown, although I've seen I've seen a range,

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Speaker 1: you know, so Uh. The competitors do raise money for charities.

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Speaker 1: Kids who attend this get a chance to go in

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Speaker 1: the gravy to Um they're firefighters there to hose down

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Speaker 1: everyone between the bouts. Um. It's held in August every year. Uh.

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Speaker 1: And I get that Lancashire gravy is a non dairy

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Speaker 1: brown gravy. Um, maybe sausage based. Um. One of those

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Speaker 1: sponsors makes black pudding. Is why I have that concept.

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Speaker 1: But if y'all know right in and let me know, please,

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Speaker 1: it's it's like a very dark brown gravy. That's that's

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Speaker 1: very smooth and sheeny. Yeah mm hmm yeah, perfect for wrestling,

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Speaker 1: and I guess perfect for wrestling in August. It is

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Speaker 1: cooler in like sheer in August, but in Georgia. Um

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Speaker 1: but uh yeah. Also specific apologies to you. Annie Hellman's

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Speaker 1: released a gravy flavored mayonnaise in the UK in March

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Speaker 1: of two. Oh oh no, oh, my whole body is

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Speaker 1: experiencing a reaction right now that it's not a good one.

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Speaker 1: I'm sorry. I considered giving you, like a like a

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Speaker 1: content warning about that one. Before I said it out

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Speaker 1: loud gaunt in warning for annie mentions of may though.

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Speaker 1: Uh um, yeah, I don't, I don't know, y'all. Um.

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Speaker 1: There's there's also, in slightly less weird news um, a

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Speaker 1: Biscuits and Gravy festival every February in Louville UM called

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Speaker 1: the Gravy Cup. For nine years, chefs have competed to

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Speaker 1: present the best biscuits and gravy and three categories traditional

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Speaker 1: uh pork sausage, ru non traditional brown or red eye

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Speaker 1: or triso et cetera, and Vegetarian. They're asked to bring

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Speaker 1: at least six quarts of gravy for at least forty

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Speaker 1: chefs have signed up already. V I p. Ticket holders

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Speaker 1: get a private gravy tasting. Wow. I don't know. Um.

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Speaker 1: Pros proceeds go to the Boys and Girls Haven, which

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Speaker 1: is a foster care support organization. Yeah h um. There's

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Speaker 1: also a rice and gravy cook off every year at

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Speaker 1: the International Rice Festival in Louisiana. That one's in the fall. Yeah.

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Speaker 1: And there is a folk theater production company here in

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Speaker 1: Georgia called Swamp Gravy. One of my friends cousins nicknames

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Speaker 1: growing up with swamp gravy. Um, yeah, there's a podcast gravy.

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Speaker 1: Oh yeah, yeah, yeah, what a good show. It's true.

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Speaker 1: There's a bunch of gravy facts like that, and and

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Speaker 1: we're gonna pepper some of those throughout our history section.

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Speaker 1: We are, we are, but first we are going to

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Speaker 1: get into a quick break for a word from our sponsors,

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Speaker 1: and we're back. Thank you sponsored, Yes, thank you, so yes.

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Speaker 1: As mentioned, there are a lot of different types of gravy,

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Speaker 1: and the term is sometimes used for things like curry.

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Speaker 1: Are things that I would call sauces, which are for

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Speaker 1: sure their own episodes. Apparently in Italy, a lot of

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Speaker 1: things we Americans would call a sauce they call gravy.

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Speaker 1: There's actually really interesting breakdown of the divide within Italy

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Speaker 1: of that um that I read. Yeah, and and and

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Speaker 1: for Italian Americans as well. Sure yeah specifically yea. Um,

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Speaker 1: so please don't be mad if we don't talk about

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Speaker 1: your faith, but do right in if you've got a

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Speaker 1: specific request or if you have any insights to this

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Speaker 1: whole gravy sauce debate. Yeah, yeah, yeah, I we do

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Speaker 1: not really go into Sunday gravy in this episode, which

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Speaker 1: again is like kind of like Italian American for like

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Speaker 1: a like a ragu um. But but yes, definitely its

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Speaker 1: whole own other episode. Um and and and yeah, I

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Speaker 1: mean I mean basically, people have been like cooking down

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Speaker 1: saucy probably meaty stuff, especially on a day that you

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Speaker 1: have time during like in Christian society a Sunday, um,

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Speaker 1: for a long time. Yes. And I think our bully

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Speaker 1: On episode is particularly applical here, applicable here because um,

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Speaker 1: that was the thing. Like it It made sense because

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Speaker 1: you were saving ingredients, but it took so long to

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Speaker 1: do um that not everyone could do it, but people

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Speaker 1: were doing it for a long time. However, just like

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Speaker 1: bully On, this whole gravy train, yes, you know, I'm

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Speaker 1: just brimming with puns in this one, uh kind of

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Speaker 1: took off, at least in Europe, really took off in

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Speaker 1: like the twelve hundreds hundreds um. And one of the

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Speaker 1: ways we know that is because of etymology. Um. And

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Speaker 1: the etymology on this one is very wonky and confusing.

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Speaker 1: There's a lot of theories about where the word gravy

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Speaker 1: came from. I think the most the one most historians

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Speaker 1: agree on is probably from the English. But that's only

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Speaker 1: one of like a couple of theories. Um. But yes,

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Speaker 1: the first English mention of the word gravy appeared in

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Speaker 1: a thirteen book UM. Medieval cookbooks featured recipes for grave

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Speaker 1: a um, which makes some people think it's French in

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Speaker 1: in origin, and this was a spice and sometimes spicy

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Speaker 1: sauce of broth, wine and or ale with spices. Um. However,

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Speaker 1: the meaning shifted by the end of the sixteenth century

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Speaker 1: to mean a type of sauce primarily made with meat

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Speaker 1: drippings and as disgust in previous episodes. Yeah, this process

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Speaker 1: was time consuming, but it did help make less desirable

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Speaker 1: pieces of meat more palatable and it helped much food.

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Speaker 1: So it's kind of an interesting balancing of those two

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Speaker 1: things because normally we're like, it took forever, so poor

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Speaker 1: people couldn't do it. But if you want to stretch things,

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Speaker 1: if you're class and you want to do it, yeah, interesting. Um.

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Speaker 1: By the eighteenth century, French cooks started really experimenting in

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Speaker 1: the realm of gravy with things like wines, thick nurse

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Speaker 1: fats and herbs. And yes, we did talk about that,

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Speaker 1: I believe we talked about that and aspects and in

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Speaker 1: our French cooking episodes. Absolutely, m well, this brings us

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Speaker 1: to a biscuits and gravy a side because like I said,

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Speaker 1: when I was searching this and this could be because

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Speaker 1: of where I am, based of where I am googling from,

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Speaker 1: but almost like I would say, a good two thirds

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Speaker 1: of the results were about biscuits. Yeah yeah, so again

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Speaker 1: see our biscuit episode. But briefly, the popular combo of

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Speaker 1: biscuits and gravy possibly goes back as far as the

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Speaker 1: Revolutionary War here in the US, but most historians suggest

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Speaker 1: that its history really begins. It really took off in

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Speaker 1: the late eighteen hundreds in southern Appalachia, and one of

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Speaker 1: the biggest industries of the area at the time was

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Speaker 1: the lumber industry. So workers in this industry needed something

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Speaker 1: that would last and fuel them through the very often

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Speaker 1: very physical workday. A lot of manual labor involved um

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Speaker 1: and biscuits were common at the time, but they were

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Speaker 1: difficult to make, requiring up to an hour of labor

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Speaker 1: from enslaved people or domestic servants, and the resulting product,

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Speaker 1: wh shouldn't be like tougher and drier, less flavorful than

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Speaker 1: most of us are familiar with now when we think

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Speaker 1: of biscuits. So gravy was a way to not only

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Speaker 1: up the calories for more energy, but gravy also provided

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Speaker 1: this flavor element and texture to the biscuit, softening them up. Um.

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Speaker 1: Some stories suggest this is where the name saw mill

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Speaker 1: gravy comes from. Others argue it came from the salt

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Speaker 1: dusty quality because there was some lumps in it. Still um.

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Speaker 1: In the late eighteen hundreds, new machinery and items like

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Speaker 1: baking powder or baking soda changed the biscuit landscape, especially

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Speaker 1: here in the South. UM. And as for the gravy bit,

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Speaker 1: it was a way to stretch supplies during times of shortages,

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Speaker 1: often made from sausage drippings, milk and flour. Um and

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Speaker 1: because of this it was a food often associated with

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Speaker 1: the poor and working class in the South. Oh. In

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Speaker 1: the history of red eye gravy, which I didn't know

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Speaker 1: what it was, Yeah, I didn't know. In the South

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Speaker 1: is it's a mystery, it's a mystery of history. And yeah,

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Speaker 1: this is salty ham drippings with coffee, but could go

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Speaker 1: as far back as the seventeen hundreds. It was really

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Speaker 1: fun too. I didn't like dig too deep into it,

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Speaker 1: because it would have derailed the whole thing. But I

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Speaker 1: did do I did do some searches, and it was

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Speaker 1: funny how many people were like, oh no, yeah, yeah,

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Speaker 1: that's definitely like a different rabbit hole for a different day.

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Speaker 1: I think I definitely do. Maybe not like a full episode,

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Speaker 1: because again, right, a lot of the historical sources are

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Speaker 1: gonna um but but but maybe at least at least

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Speaker 1: like a side dish kind of situation. Yes, I also

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Speaker 1: really want to talk about oyster gravy if any listeners. Yes, yes,

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Speaker 1: I had to cut myself off from that rabbit hole

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Speaker 1: as well. But I was like, oh, sorry about that,

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Speaker 1: like slightly indecent noise I just made. I was just really,

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Speaker 1: I was just like I've never because oysters were I mean,

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Speaker 1: as above our our oyster episode. But oysters were so common,

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Speaker 1: um in in the eastern and southeastern coast of the

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Speaker 1: US for so long that of course you would make

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Speaker 1: gravy from having cooked down a bunch of oysters. Um

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Speaker 1: yeah yeah, And I know, uh, in the Northeast especially,

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Speaker 1: there are a lot of dishes that like stuffing or

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Speaker 1: dressing that in yeah, which I've never had, and I'm

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Speaker 1: still mad about it, Okay, yes, listeners, right and please.

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Speaker 1: In two, a fellow named Philip Thorne filed a patent

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Speaker 1: for a flowery mixture that formed a sort of dough

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Speaker 1: when water was added, and this product was intended more

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Speaker 1: for making something like biscuits rather than making something like gravy. Um.

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Speaker 1: When it first came out, it was not a success.

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Speaker 1: It was it still produced kind of a lumpy product,

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Speaker 1: and it took decades for people to gum onto these

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Speaker 1: just ad water products. Um bis Quick, which is a

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Speaker 1: big name in that field, launched in ninety one, but

398
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Speaker 1: really it wasn't until customers were introduced to boxed cake

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Speaker 1: mixes in the nine fifties that the whole idea started

400
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Speaker 1: to get some serious traction. Um and yes, so boxed

401
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Speaker 1: cake mixes another episode one very very excited about. Yeah,

402
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Speaker 1: I'm actually shocked we haven't done it yet. I know,

403
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Speaker 1: I think we've been kind of intimidated. A lot of

404
00:27:05,800 --> 00:27:08,639
Speaker 1: you have written in about it. Um, I really really

405
00:27:08,680 --> 00:27:12,960
Speaker 1: want to it's fascinating. But yeah, at first, these boxed

406
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Speaker 1: cake mixes generally only called for adding some water, but

407
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Speaker 1: women who were largely doing the cooking didn't really they

408
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Speaker 1: didn't like how completely cut off it made them feel

409
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Speaker 1: from the baking process, so the instructions changed to include

410
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Speaker 1: adding an egg as well. Yeah, the the issue is

411
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Speaker 1: is shockingly complicated, perhaps um as it involves not just

412
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Speaker 1: that this consumer psychology, but also marketing and you know,

413
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Speaker 1: the the physical differences that you're going to get between

414
00:27:43,280 --> 00:27:47,000
Speaker 1: a and all included mix just add water versus one

415
00:27:47,040 --> 00:27:49,000
Speaker 1: that requires fresh eggs. Those are going to be two

416
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Speaker 1: different products on the back end. Uh So yeah, definitely

417
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Speaker 1: worth a whole episode anyway. Yes, Uh, the popularity of

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00:27:57,800 --> 00:28:02,119
Speaker 1: biscuits and gravy alongside the kids grew and spread across

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Speaker 1: the country with the introduction of tubed biscuits in the

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Speaker 1: nineteen thirties, So it was kind of like the South

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Speaker 1: really had this biscuits and gravy thing going on. Not

422
00:28:10,960 --> 00:28:13,040
Speaker 1: that was only there, but it was like really popping there.

423
00:28:13,640 --> 00:28:18,640
Speaker 1: Then biscuits spread everywhere and suddenly everyone was like, oh

424
00:28:18,680 --> 00:28:22,879
Speaker 1: my gosh, yeah, we should definitely put gravy on this. Yeah, exactly,

425
00:28:23,680 --> 00:28:26,480
Speaker 1: And gravy has kind of followed this whole, this whole

426
00:28:26,480 --> 00:28:30,760
Speaker 1: trend that we're talking about. Dry mixed gravies really started

427
00:28:30,800 --> 00:28:33,480
Speaker 1: to take off in the US in the nineteen sixties,

428
00:28:33,880 --> 00:28:38,240
Speaker 1: ads from companies like Pillsbury started touting their mixes. The

429
00:28:38,240 --> 00:28:40,640
Speaker 1: ads are very very funny. They're kind of like daring,

430
00:28:40,840 --> 00:28:43,680
Speaker 1: like try it, we dare you, you'll never look back.

431
00:28:46,360 --> 00:28:49,120
Speaker 1: One of the biggest challenges companies faced when it came

432
00:28:49,160 --> 00:28:54,520
Speaker 1: to these dried packaged mixes was the meat flavor. Because,

433
00:28:54,560 --> 00:28:59,560
Speaker 1: as we've been talking about, normally making grady involves cooking

434
00:28:59,600 --> 00:29:04,520
Speaker 1: meat and saving the drippings to make a gravy. UM,

435
00:29:04,600 --> 00:29:07,000
Speaker 1: and the cost of cooking meat for the drippings and

436
00:29:07,000 --> 00:29:11,240
Speaker 1: then throwing away the meat would have been very very high.

437
00:29:11,440 --> 00:29:15,400
Speaker 1: It would have been very very wasteful. UM. So how

438
00:29:15,440 --> 00:29:20,080
Speaker 1: do you get the meat flavor without cooking the meat? Um? First,

439
00:29:20,160 --> 00:29:23,560
Speaker 1: many of these companies that were making these packets used

440
00:29:23,680 --> 00:29:28,000
Speaker 1: monostetium glutmate or MSG, developed in Japan very much a

441
00:29:28,000 --> 00:29:33,440
Speaker 1: Future Episode. Yes, it was cheap and replicated that meaty

442
00:29:33,520 --> 00:29:38,240
Speaker 1: taste pretty closely. UH. Those cost savings were passed onto

443
00:29:38,240 --> 00:29:42,160
Speaker 1: the customer and compared to canned gravies at the time.

444
00:29:42,800 --> 00:29:47,680
Speaker 1: These that made those packets even less expensive, easier to transport, UH,

445
00:29:47,800 --> 00:29:50,360
Speaker 1: and lighter and taste like. They weren't as thick and

446
00:29:50,400 --> 00:29:55,040
Speaker 1: heavy chocolate gravy, which I had heard of, but like

447
00:29:55,160 --> 00:30:00,760
Speaker 1: never really that was the end term quick gravy and

448
00:30:00,760 --> 00:30:03,200
Speaker 1: you're like, well, no need to investigate that any further.

449
00:30:03,520 --> 00:30:06,760
Speaker 1: Kind of Yeah, but that's also a big thing here

450
00:30:06,760 --> 00:30:08,960
Speaker 1: in the South. Um, And it most likely took off

451
00:30:08,960 --> 00:30:12,640
Speaker 1: when her She's coco powder became widely available in the US,

452
00:30:12,680 --> 00:30:14,640
Speaker 1: and folks wanted to find ways to use it for

453
00:30:14,680 --> 00:30:18,080
Speaker 1: all kinds of things, not just dessert. Um. But others

454
00:30:18,120 --> 00:30:20,640
Speaker 1: think that it might have derived from Mexican style breakfast

455
00:30:20,720 --> 00:30:23,840
Speaker 1: chocolate or maybe even something like moley, which makes a

456
00:30:23,880 --> 00:30:26,000
Speaker 1: lot of sense to me. Okay, alright, So so when

457
00:30:26,040 --> 00:30:28,760
Speaker 1: you say chocolate gravy, you're you're not talking about a

458
00:30:28,840 --> 00:30:33,520
Speaker 1: sweet chocolate sauce. You're talking about a gravy, a savory

459
00:30:33,560 --> 00:30:40,440
Speaker 1: gravy that has cocoa mixed into it. Yes, but some

460
00:30:40,480 --> 00:30:42,520
Speaker 1: people do use it. I think it can be sweeter

461
00:30:42,520 --> 00:30:45,040
Speaker 1: savory because I think some people use it as sort

462
00:30:45,080 --> 00:30:50,880
Speaker 1: of like a clever horrible Natella. Yeah, I think so,

463
00:30:51,400 --> 00:30:53,320
Speaker 1: because that's what some people were like, it made this

464
00:30:53,400 --> 00:30:55,360
Speaker 1: like decadive dessert. Other people were talking about it in

465
00:30:55,360 --> 00:30:57,400
Speaker 1: a much more savory fashion. So I think it I

466
00:30:57,440 --> 00:31:03,760
Speaker 1: think chocolate gravy can wear a lot of het. But listeners, again,

467
00:31:04,280 --> 00:31:10,920
Speaker 1: we need you need your expertise. UM. Alright, So sometime

468
00:31:11,040 --> 00:31:16,720
Speaker 1: during the early twentieth century, gravy came to mean easy money, ah,

469
00:31:16,840 --> 00:31:20,440
Speaker 1: which either it meant either coming into money by luck

470
00:31:20,640 --> 00:31:25,280
Speaker 1: or by some scheming or nefarious ways. UM and researchers

471
00:31:25,280 --> 00:31:30,600
Speaker 1: think that gravy train. The phrase originated with railroad workers

472
00:31:30,600 --> 00:31:33,000
Speaker 1: in the nineteen twenties to refer to an easy but

473
00:31:33,160 --> 00:31:37,280
Speaker 1: lucrative run. So you're on this train, keeps happy, you

474
00:31:37,360 --> 00:31:41,160
Speaker 1: keep getting more money. Yeah, I had always hurt. I

475
00:31:41,160 --> 00:31:42,680
Speaker 1: don't know if you've ever heard this story. I had

476
00:31:42,680 --> 00:31:46,200
Speaker 1: always heard it was. This does sound apocryphal now that

477
00:31:46,240 --> 00:31:48,360
Speaker 1: I'm saying out loud. But then it was like some

478
00:31:49,440 --> 00:31:52,080
Speaker 1: at the head of the table at like a thanksgiving

479
00:31:52,080 --> 00:31:56,520
Speaker 1: feasta or whatever, you know, the mail provider would just

480
00:31:57,040 --> 00:31:59,880
Speaker 1: he would have his little like gravy, poor poor grave,

481
00:32:00,040 --> 00:32:02,480
Speaker 1: and he would start first, and then you pass on

482
00:32:02,600 --> 00:32:05,680
Speaker 1: the gravy and it's the gravy train. It's a train

483
00:32:05,760 --> 00:32:08,240
Speaker 1: of gravy. That's what I had always heard. But I guess, no,

484
00:32:08,840 --> 00:32:15,720
Speaker 1: I don't know. M questions questions remain, But yes, let

485
00:32:15,760 --> 00:32:19,520
Speaker 1: me know if you've ever heard that story too. Um.

486
00:32:19,560 --> 00:32:22,280
Speaker 1: And yes, the innovations in the world of gravy were

487
00:32:22,360 --> 00:32:26,760
Speaker 1: not over. One problem revolved around the fact that starches

488
00:32:26,800 --> 00:32:31,160
Speaker 1: in these mixes lumped together, resulting in a lumpy gravy.

489
00:32:31,360 --> 00:32:36,240
Speaker 1: This problem could be solved if cooke stirred with considerable

490
00:32:36,400 --> 00:32:39,080
Speaker 1: skill which is a quote. These are these are the

491
00:32:39,080 --> 00:32:43,880
Speaker 1: words of General Mills. Are represented from General Mills. Um.

492
00:32:43,920 --> 00:32:47,560
Speaker 1: Many potential solutions were tested but didn't quite fix the issue.

493
00:32:47,760 --> 00:32:52,440
Speaker 1: It wasn't until a N two Carnation patent that a

494
00:32:52,440 --> 00:32:55,280
Speaker 1: pretty consistent solution was described, and it was basically like

495
00:32:55,920 --> 00:33:00,400
Speaker 1: heat up the mixture slowly and added the multodextron and

496
00:33:00,640 --> 00:33:05,680
Speaker 1: innovation continues. Low carb gravies, low fat graveries. Some companies

497
00:33:05,720 --> 00:33:10,960
Speaker 1: swapped the MSG for something else, new flavors just gravies abound.

498
00:33:11,160 --> 00:33:15,280
Speaker 1: Oh yeah yeah. Also a lot of technologies around shelf

499
00:33:15,320 --> 00:33:19,800
Speaker 1: stable foods, product life and nutritional value have been developing um,

500
00:33:19,840 --> 00:33:24,520
Speaker 1: making these products more convenient in some cases cheaper UM

501
00:33:24,720 --> 00:33:30,360
Speaker 1: a certainly capable of of of lasting longer and providing

502
00:33:30,520 --> 00:33:38,600
Speaker 1: greater value to the consumer. Yeah yeah, um, So again, listeners,

503
00:33:38,680 --> 00:33:41,240
Speaker 1: let us know because this this one was definitely like,

504
00:33:42,080 --> 00:33:45,200
Speaker 1: gravy is such a abroad and apparently much messier than

505
00:33:45,200 --> 00:33:49,920
Speaker 1: I knew term. Um, yeah, that's what. So so this

506
00:33:50,040 --> 00:33:54,040
Speaker 1: is I think when we started a spreadsheet of ideas

507
00:33:54,200 --> 00:33:59,640
Speaker 1: for the show in whenever the show started, years and

508
00:34:00,040 --> 00:34:06,080
Speaker 1: years ago, Um, gravy was on your list, yes, of

509
00:34:06,200 --> 00:34:08,480
Speaker 1: topics to cover. It was on. It was on like

510
00:34:08,520 --> 00:34:11,560
Speaker 1: you're like, you're like twenty item list of topics to cover.

511
00:34:12,600 --> 00:34:15,120
Speaker 1: And I looked at it and I said, that's ridiculous.

512
00:34:15,200 --> 00:34:17,800
Speaker 1: We can't possibly cover gravy. It's too wide of a topic.

513
00:34:18,520 --> 00:34:23,399
Speaker 1: And I I've been ignoring it ever since. And then

514
00:34:23,400 --> 00:34:25,520
Speaker 1: I was like, no, no, we can totally do that.

515
00:34:26,200 --> 00:34:28,080
Speaker 1: But it is. Yeah, it's it's it's messy, it's a

516
00:34:28,080 --> 00:34:33,879
Speaker 1: little bit lumpy. It needs the lumps whisked out. Yeah, yeah,

517
00:34:34,120 --> 00:34:43,760
Speaker 1: we all need a little bit. Oh yes, well, also,

518
00:34:43,840 --> 00:34:46,000
Speaker 1: we would love to hear from you not only about

519
00:34:46,040 --> 00:34:48,360
Speaker 1: all the different types of gravies, but if you're making

520
00:34:48,400 --> 00:34:52,080
Speaker 1: some this holiday season it's your traditional gravy, that would

521
00:34:52,080 --> 00:34:55,719
Speaker 1: be lovely, yes, um. And if you do need hints

522
00:34:55,960 --> 00:34:59,160
Speaker 1: about how to do that, um, for sure, there are

523
00:34:59,200 --> 00:35:02,480
Speaker 1: so many good guides on the internet that that explained

524
00:35:02,480 --> 00:35:07,319
Speaker 1: it much more detail than I did above. Um how to, yeah,

525
00:35:07,360 --> 00:35:11,160
Speaker 1: how to how to make it go? Um? Ask ask

526
00:35:11,239 --> 00:35:14,280
Speaker 1: the Google Maybe throw the word science in your search

527
00:35:14,400 --> 00:35:16,879
Speaker 1: term if you want to really understand, if you want

528
00:35:16,880 --> 00:35:20,439
Speaker 1: a good breakdown. Um, and and and made the made

529
00:35:20,440 --> 00:35:27,279
Speaker 1: the gravy be with you, Made the gravy be with you. Um. Wow,

530
00:35:28,080 --> 00:35:30,239
Speaker 1: that's what we have to say about gravy for now.

531
00:35:30,920 --> 00:35:33,399
Speaker 1: It is. We do have some listener mail for you, though,

532
00:35:33,440 --> 00:35:34,880
Speaker 1: and we are going to get into that as soon

533
00:35:34,920 --> 00:35:36,239
Speaker 1: as we get back from a quick break for a

534
00:35:36,239 --> 00:35:47,600
Speaker 1: word for our sponsors. And we're back. Thank you sponsor, Yes,

535
00:35:47,680 --> 00:35:58,040
Speaker 1: thank you. And we're back with like a train, a

536
00:35:58,160 --> 00:36:05,000
Speaker 1: gravy train. It was very confused about the hand motions

537
00:36:05,000 --> 00:36:07,520
Speaker 1: you were making. I was like, is this a gravy hula?

538
00:36:07,640 --> 00:36:14,080
Speaker 1: What's happening? Yeah? I was getting like dragon ball z vibes. Yeah. Well,

539
00:36:14,120 --> 00:36:16,000
Speaker 1: and then I was gonna do like a waterfall thing.

540
00:36:16,160 --> 00:36:19,280
Speaker 1: A lot of you know, a lot of ideas flash

541
00:36:19,360 --> 00:36:21,879
Speaker 1: before my eyes. But this is what we wrapped out,

542
00:36:24,040 --> 00:36:28,000
Speaker 1: all right. Christine wrote, I was interested to hear the

543
00:36:28,040 --> 00:36:32,920
Speaker 1: possibility that Morel's crossed land bridges and super continents into Australia.

544
00:36:33,280 --> 00:36:36,439
Speaker 1: It is possible to buy dried morals relatively easily here

545
00:36:36,480 --> 00:36:39,240
Speaker 1: in Australia, though I do I need to consider flogging

546
00:36:39,239 --> 00:36:43,719
Speaker 1: a kidney prices, So I wondered is it possible these

547
00:36:43,760 --> 00:36:47,759
Speaker 1: are native mushrooms, And having consulted the Milkwood Permaculture and

548
00:36:47,800 --> 00:36:50,839
Speaker 1: Forger's network, I can confirm that not only do we

549
00:36:50,920 --> 00:36:54,600
Speaker 1: have native morales in Australia, we have three different varieties,

550
00:36:54,920 --> 00:36:58,680
Speaker 1: which Australiana, which is found in eastern Australia, which had

551
00:36:58,719 --> 00:37:02,640
Speaker 1: a rufa nea. Oh gosh, I hope I'm not butchering

552
00:37:02,680 --> 00:37:04,880
Speaker 1: all these uh known in other parts of the world,

553
00:37:05,080 --> 00:37:08,200
Speaker 1: which is found mostly in Western Australia, is closer to Asia,

554
00:37:08,280 --> 00:37:10,919
Speaker 1: so the land bridges were open longer, and another which

555
00:37:10,920 --> 00:37:17,560
Speaker 1: appears after bushfires marchea Australiana. Australiana is most plentiful in

556
00:37:17,600 --> 00:37:20,520
Speaker 1: a wet spring, and even though it's late spring here,

557
00:37:20,600 --> 00:37:22,759
Speaker 1: I think it might be a little too wet. Much

558
00:37:22,800 --> 00:37:25,440
Speaker 1: of the country where it's found is currently underwater and

559
00:37:25,520 --> 00:37:28,920
Speaker 1: nearby towns have been evacuated due to floods. Knowledge of

560
00:37:28,960 --> 00:37:32,680
Speaker 1: Australian native mushrooms is sadly very sparse. However, as our

561
00:37:32,680 --> 00:37:36,560
Speaker 1: first nations people are starting to establish lucrative native food businesses,

562
00:37:36,840 --> 00:37:38,880
Speaker 1: and as white people are slowly starting to pay attention

563
00:37:38,880 --> 00:37:44,320
Speaker 1: to their wisdom. I'm hoping this will change. Oh yeah, yeah,

564
00:37:44,480 --> 00:37:47,719
Speaker 1: that's awesome. I mean, thanks for doing that leg work

565
00:37:47,760 --> 00:37:50,960
Speaker 1: and letting us know. Um it's already had no idea

566
00:37:51,000 --> 00:37:52,560
Speaker 1: about that, And that's great question. I love that kind

567
00:37:52,560 --> 00:37:55,880
Speaker 1: of like curiosity of I wonder, I wonder if this

568
00:37:55,960 --> 00:38:01,359
Speaker 1: could have grown here and now? Yes, and I do

569
00:38:01,440 --> 00:38:04,759
Speaker 1: love I do love mushrooms and I crave them all

570
00:38:04,760 --> 00:38:11,120
Speaker 1: the time. So any mushroom facts are appreciated. Oh always, always.

571
00:38:12,160 --> 00:38:16,000
Speaker 1: Um Joe wrote, Oh my goodness, hot chocolate. With it

572
00:38:16,080 --> 00:38:17,960
Speaker 1: being the season and all, I had to tell you

573
00:38:18,000 --> 00:38:21,200
Speaker 1: about one of my family's Christmas traditions. My dad always

574
00:38:21,320 --> 00:38:25,640
Speaker 1: makes Filipino Chucko Ltte on Christmas morning. Chucko Ltte is

575
00:38:25,719 --> 00:38:29,520
Speaker 1: made from tabilia, which is a tablet or ball of

576
00:38:29,640 --> 00:38:34,360
Speaker 1: a pure roasted cacao beans. Tabilia can be sweetened or unsweetened.

577
00:38:34,440 --> 00:38:37,400
Speaker 1: We usually get the sweetened kind. It's traditionally prepared by

578
00:38:37,400 --> 00:38:40,000
Speaker 1: putting the tabilia with hot water in a special kind

579
00:38:40,040 --> 00:38:44,720
Speaker 1: of pitcher and beating with something like a Mexican molinio intil,

580
00:38:44,800 --> 00:38:47,719
Speaker 1: thick and frothy. We're not that fancy, though, and Dad

581
00:38:47,760 --> 00:38:50,760
Speaker 1: just dissolves the tabilia in water in a small saucepan,

582
00:38:51,080 --> 00:38:54,560
Speaker 1: staring constantly with a spoon until everything is dissolved. He

583
00:38:54,640 --> 00:38:57,359
Speaker 1: then pours the chuckolate into tiny mugs and we sip

584
00:38:57,360 --> 00:39:00,360
Speaker 1: it while opening presents. I honestly can't imagine a Christmas

585
00:39:00,400 --> 00:39:02,719
Speaker 1: without it. You can use milk instead of water, but

586
00:39:02,800 --> 00:39:05,239
Speaker 1: in my opinion, it makes it almost too indulgent because

587
00:39:05,280 --> 00:39:07,360
Speaker 1: you want to keep going back for more throughout the morning.

588
00:39:08,040 --> 00:39:11,160
Speaker 1: The chocolate from the tabilia makes the whole thing a dark,

589
00:39:11,239 --> 00:39:13,440
Speaker 1: a little bitter, and very thick, with a little bit

590
00:39:13,440 --> 00:39:16,800
Speaker 1: of graininess to it. It's totally unlike any hot chocolate

591
00:39:16,800 --> 00:39:19,920
Speaker 1: made with cocoa powder in both texture and flavor. So

592
00:39:20,000 --> 00:39:23,440
Speaker 1: I think you should get a try, Lauren, especially if

593
00:39:23,480 --> 00:39:25,799
Speaker 1: you get the unsweetened tabilia and add sugar to your

594
00:39:25,840 --> 00:39:28,840
Speaker 1: liking and skip the milk altogether like we do. Um

595
00:39:28,880 --> 00:39:31,799
Speaker 1: My dad always stalks up on locally made tablia when

596
00:39:31,840 --> 00:39:34,640
Speaker 1: we visit the Philippines. There's a place in Paris called

597
00:39:34,680 --> 00:39:37,600
Speaker 1: Angelina's that's known for its hot chocolate, and I definitely

598
00:39:37,640 --> 00:39:40,279
Speaker 1: think it's worth the hype. It's basically like drinking a

599
00:39:40,320 --> 00:39:44,040
Speaker 1: melted dark chocolate bar. Their pastries are excellent, too, especially

600
00:39:44,120 --> 00:39:48,080
Speaker 1: the mont Blanc French Brain whipped cream and sweet chestnut puree.

601
00:39:48,600 --> 00:39:50,520
Speaker 1: I love introducing the place to people when they go

602
00:39:50,560 --> 00:39:55,879
Speaker 1: to Paris for the first time. Nice tip. All right, yeah,

603
00:39:57,280 --> 00:40:00,680
Speaker 1: somebody you're in about the mont Blanc before. Uh so

604
00:40:00,719 --> 00:40:03,719
Speaker 1: we'll have to come back and revisit. Yeah, I remember.

605
00:40:03,760 --> 00:40:06,720
Speaker 1: I definitely remember reading about it somewhere maybe maybe indeed

606
00:40:06,800 --> 00:40:09,359
Speaker 1: was an a listener mail. Um. And and these these

607
00:40:09,360 --> 00:40:14,080
Speaker 1: tablia remind me of Um there are forms of like

608
00:40:14,160 --> 00:40:17,120
Speaker 1: hot chocolate mixes that yeah, are these kind of like

609
00:40:17,160 --> 00:40:21,440
Speaker 1: concentrated cacao tablets that that, from what I understand, you're

610
00:40:21,440 --> 00:40:24,000
Speaker 1: supposed to make very much like this, that are a

611
00:40:24,080 --> 00:40:27,920
Speaker 1: more like traditional Central to South American preparation. I think

612
00:40:27,960 --> 00:40:29,680
Speaker 1: I have a block of that chocolate in my home

613
00:40:29,800 --> 00:40:36,880
Speaker 1: right now. Um. Yeah, so yeah, new new Christmas morning tradition. Yes,

614
00:40:37,000 --> 00:40:41,720
Speaker 1: let's do it, lovely. That's such a beautiful tradition. Um.

615
00:40:41,760 --> 00:40:43,400
Speaker 1: A lot of you have written in about hot chocolate,

616
00:40:43,480 --> 00:40:45,960
Speaker 1: so we're excited to share those. And I forgot to

617
00:40:45,960 --> 00:40:49,160
Speaker 1: mention that episode. I've also had I've had dark drinking

618
00:40:49,239 --> 00:40:59,799
Speaker 1: chocolate and it is anyway. Yes. Thank you to both

619
00:40:59,840 --> 00:41:01,440
Speaker 1: of these listeners for writing in. If you would like

620
00:41:01,480 --> 00:41:03,440
Speaker 1: to write to us, that you can. Our email is

621
00:41:03,520 --> 00:41:06,720
Speaker 1: hello at savorpod dot com. We're also on social media.

622
00:41:06,800 --> 00:41:09,480
Speaker 1: You can find us on Twitter, Facebook, and Instagram at

623
00:41:09,560 --> 00:41:11,239
Speaker 1: saver pod and we do hope to hear from you.

624
00:41:11,520 --> 00:41:14,160
Speaker 1: Savor is production of I Heart Radio. For more podcasts

625
00:41:14,239 --> 00:41:16,520
Speaker 1: my heart Radio, you can visit the I heart Radio app,

626
00:41:16,560 --> 00:41:19,320
Speaker 1: Apple Podcasts, or wherever you listen to your favorite shows.

627
00:41:19,680 --> 00:41:22,840
Speaker 1: Thanks it's always to our superproducers Dylan Fagin and Andrew Howard.

628
00:41:23,040 --> 00:41:24,759
Speaker 1: Thanks to you for listening, and we hope that lots

629
00:41:24,800 --> 00:41:33,960
Speaker 1: more good things are coming your way