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

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Speaker 1: I'm Annie Reese and I'm Lauren Vogelbaum, and today we

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Speaker 1: are finally doing an episode about burgers. Yes, hamburgers. And

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Speaker 1: there's a lot of excitement in this recording because superproducer

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Speaker 1: Andrew I think we've said before, but his avatar is

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Speaker 1: a hamburger, has a very face that you can't really

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Speaker 1: make out the emotion. Yeah, it's like it's like the

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Speaker 1: Tabu Larasa of of of anthropomorphic burgers. Um and and

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Speaker 1: credit to credit to him for for that specific phrasing,

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Speaker 1: because he uh, yeah, it's just you can really fill

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Speaker 1: in whatever expression, whatever expression you can. And hilariously, sometimes

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Speaker 1: my skype freezes on an image of him and so

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Speaker 1: I don't see you burger face, and it's the judgment.

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Speaker 1: I feel. The expression is not changing, but it can

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Speaker 1: be very judgy though it can't have a serious conversation

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Speaker 1: about what enter food here while this hamburger yeah looms.

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Speaker 1: I mean we also, just like burgers, were just excited

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Speaker 1: about this topic. We've been waiting on it because we

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Speaker 1: knew it was going to be a little bit of

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Speaker 1: a bear and it is and was, yes, but we

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Speaker 1: we decided to finally do it because of a little

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Speaker 1: TV show you might have heard of or might not

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Speaker 1: have called Supernatural. That's right, folks, if if you, if

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Speaker 1: you didn't know this about me and Annie, we are

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Speaker 1: both Supernatural fans. Um An, he got me into it. Actually,

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Speaker 1: during this our quarantine time, I watched fifteen seasons of

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Speaker 1: a television show that I had never seen before. Particularly

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Speaker 1: Um yeah, I just watched them. Yeah. I loved getting

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Speaker 1: your updates. It was very fun for me and over

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Speaker 1: on stuff I've never told you. I also got my

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Speaker 1: my co host over there, Samantha, into it. So it's

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Speaker 1: been really fun watch this unfold. It would it just

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Speaker 1: be like like like Sam would send you a message

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Speaker 1: and then like I don't know, like a month later

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Speaker 1: when I finally caught up to where she had been,

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Speaker 1: Like it was like cast talked about tortillas, lolls like alright,

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Speaker 1: and it was the most random things. I loved it.

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Speaker 1: Um yeah. So this show has been on the air

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Speaker 1: for fifteen years, is currently on the c W and

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Speaker 1: as we record this, there are only two episodes left

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Speaker 1: until the series finale. Yeah, and it's I mean, I've

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Speaker 1: been watching this show on TV since it first started,

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Speaker 1: I was in high school. Um, so it is a

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Speaker 1: big I feel like already a moment of good pause

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Speaker 1: by that's a lot, that's a whole lot. So so yeah, yeah,

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Speaker 1: that's that's emotional. You've you've, you've grown up with these characters.

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Speaker 1: I have. The running joke is that this TV show

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Speaker 1: would be in high school right now. Um yeah. I

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Speaker 1: used to tape it. I send it to my friends,

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Speaker 1: and I converted some of my friends to fans. I

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Speaker 1: wrote fan fiction, I read fan fiction, I re watched

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Speaker 1: shirt and episodes over and over again. I have my favorites,

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Speaker 1: and I cried many times. I cried. Oh yeah, it's

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Speaker 1: an emotional show. There are two or three emotions at least. Yes.

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Speaker 1: Um yeah. So we thought, in honor of the show

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Speaker 1: coming to an end, we thought we would do an

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Speaker 1: episode on one of the show's most prominent foods, hamburgers.

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Speaker 1: Oh yeah. And if if y'all are unfamiliar with this show,

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Speaker 1: no shade. It's very silly, um in a very enjoyable way,

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Speaker 1: I will say, um, but but seriously, like like like

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Speaker 1: one of the main characters, Dean, is seen eating or

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Speaker 1: talking about hamburgers in like most episodes. I'd say more

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Speaker 1: than half. I'd say way more than half of the

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Speaker 1: episodes of this show, a burger shows up either in

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Speaker 1: in in person or in spirit um no spirit, pun intended.

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Speaker 1: The show has an official cookbook called Burgers, Pies and

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Speaker 1: Other Bites from the Road UM, published in twenty nineteen.

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Speaker 1: It does feature three burger recipes. Ah. Yes, And I

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Speaker 1: gave this to Samantha as a gilt. Yeah. Yeah, I

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Speaker 1: had a lot of pie recipes to which was also contender. UM.

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Speaker 1: And I did want to mention that a couple of

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Speaker 1: years ago, I did a road trip across the United

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Speaker 1: States to California and all all over UM, and me

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Speaker 1: and my friends were trying to no joke, escape a

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Speaker 1: torn a, know, while we were in Kansas, and we

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Speaker 1: ended up in Lawrence, Kansas, which is where the brothers

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Speaker 1: in this show are born. And I was standing at

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Speaker 1: the window and you see this like menacing sky and

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Speaker 1: all these lightning bolts, and it's like this feels right,

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Speaker 1: it all worked out. UM. So I don't often crave Hamburgers,

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Speaker 1: but when I do crave them, I swear it is

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Speaker 1: unlike any other craving to human kind. To me, it

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Speaker 1: is way stronger than my typical craving. Um My mom

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Speaker 1: used to make these homemade burgers when we were at

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Speaker 1: the beach, and after a day of playing in the water,

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Speaker 1: they were the best, best damn thing. Yeah, I bet. Yeah,

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Speaker 1: that's a that's a good solid food. I uh yeah. Um.

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Speaker 1: And a few years ago I did a burger tour

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Speaker 1: of Atlanta and it was amazing and it was so good.

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Speaker 1: I think I did seven restaurants, so oh my gosh. Yeah.

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Speaker 1: Oh and I ran uh my first half half marathon.

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Speaker 1: After I ran it, I got the legendary in Atlanta

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Speaker 1: sublime donut burger at Cypher Street, which is what you

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Speaker 1: think it is. It's a burger. I think it's a

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Speaker 1: cut and half donut. So it's not two donuts donuts.

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Speaker 1: It's only a single donut. Okay, that makes it way

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Speaker 1: more reasonable, Thank you, thank you. I want to be clear,

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Speaker 1: I could have eaten two of them. I was so hungry.

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Speaker 1: But it was really good. Oh wow, I've never had

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Speaker 1: like a like a stunt burger like that. Um but uh,

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Speaker 1: I mean I I I love a burger. Sure. Yeah.

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Speaker 1: And I agree with you that the when when the

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Speaker 1: craving does come, it is a strong craving and it's

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Speaker 1: just all that I want in the universe. And um,

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Speaker 1: and there are a lot of very good burgers here

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Speaker 1: in Atlanta. Um. One of them, the h n F Burger,

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Speaker 1: Holman and Finch Burger, gets like National Press still about

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Speaker 1: how tasty it's a good burger. It's and that is

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Speaker 1: that is now my favorite style of burger. Um, it's

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Speaker 1: the too thin patties, two slices of cheese melted, yeah,

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Speaker 1: kind of and and just and just thin and crispy,

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Speaker 1: and it gets oh so nice. Oh my gosh, you're

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Speaker 1: looking at so many pictures of burgers while I was

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Speaker 1: reading about this was exquisite torture. Yes, oh yeah, Um,

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Speaker 1: I do know what I mention in here. I think

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Speaker 1: I've told this story before. But when I was in

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Speaker 1: high school, we did like a trip to France, and

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Speaker 1: you know, some people are nervous about trying new foods

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Speaker 1: and they want to try something more familiar to the

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Speaker 1: A couple of people in our group we read a

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Speaker 1: restaurant and they ordered amburger and metic ken and um

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Speaker 1: it was just raw ground beef. Uh. To this day,

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Speaker 1: I think of like, was that a joke? I don't

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Speaker 1: know that it was bad but means like, but I mean,

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Speaker 1: is it the fact that it's called that is it?

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Speaker 1: So it wasn't like it wasn't like a steak tartar.

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Speaker 1: It wasn't like I mean, it could have been because

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Speaker 1: I wasn't very familiar with that time, but it was

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Speaker 1: like a pretty big It was like a patty of

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Speaker 1: raw ground beef and it had like onions and vinegarrette.

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Speaker 1: If I'm remembering correctly. Yeah, that sounds that sounds more

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Speaker 1: towards the tartar region of space. So that, I mean

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Speaker 1: still surprising. I'm positive for your your young cohorts. But yes,

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Speaker 1: I remember it. I remember it. Will did they did

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Speaker 1: they eat it? I don't think they did, but I wait,

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Speaker 1: A couple of us tried it. They're pretty good. I

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Speaker 1: remember it actually being pretty good. But no, they didn't.

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Speaker 1: And the funny thing is they might have ordered that

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Speaker 1: seafood salad and that was also like raw seafood. It

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Speaker 1: was very you know, very silly times the time when

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Speaker 1: you went as a as a young American who grew

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Speaker 1: up in the in the nineties or early two thousand's,

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Speaker 1: you you go like, oh, not, everyone cooks meat the

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Speaker 1: way that we do here in America, like all the

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Speaker 1: way through, all the time intensely. Um. Yeah, yeah, National

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Speaker 1: Hamburger Day is May. Yes, and that's when I did

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Speaker 1: my Hamburger tour. Oh there you go that whole week. Um.

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Speaker 1: And related to this episode, you can see our episode

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Speaker 1: on Salisbury Steak. Um. Also we did one on alternative Meats,

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Speaker 1: and our McDonald's episode, and our episodes on Catchup and Mustard.

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Speaker 1: So there's a lot to a lot of connections. Yeah, absolutely,

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Speaker 1: which I suppose it brings us to our question. Yes, hamburgers,

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Speaker 1: what are they? Well, Um, a hamburger is a type

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Speaker 1: of sandwich that may include a great number of things.

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Speaker 1: But but I'd say that the essence of the hamburger

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Speaker 1: is is this uh patty of ground seasoned protein served

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Speaker 1: on a not oblong bread bun. To me, it was

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Speaker 1: very important to distinguish the oblong from the not oblong.

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Speaker 1: It can be square or circular, not oblong. I would

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Speaker 1: pose it that if it's a if it's a different

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Speaker 1: type of bread, or if the protein is not ground,

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Speaker 1: it's a different kind of sandwich. This is a tricky

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Speaker 1: Sometimes I don't envy that you are the one that

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Speaker 1: must define these things because it's a bit of a

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Speaker 1: tricky territory. It is, it is, and I'm sure that

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Speaker 1: someone's going to have a very valid argument. I have

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Speaker 1: seen other things called burgers on menus, like a chicken

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Speaker 1: burger that's a chicken breast um, or like like a

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Speaker 1: burger like the one that you had with a with

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Speaker 1: a doughnut for a bun. But I feel like that's

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Speaker 1: like clearly like a like a parody, like a like

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Speaker 1: satire kind of territory. So that's so that's allowed. Oh good.

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Speaker 1: I don't know why I'm relieved to hear that. Um.

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Speaker 1: And despite the fact that it's called a hamburger, the

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Speaker 1: type of protein least likely to be ground up in

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Speaker 1: the sandwich is probably ham. Um. The ham part of

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Speaker 1: hamburger is a whole animal logical thing. We're going to

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Speaker 1: get into it later. Um. The most traditional is ground beef,

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Speaker 1: but chicken, turkey, soy, black bean based patties, all all

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Speaker 1: of these are all common. Um. Lamb and pork certainly

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Speaker 1: aren't unheard of. You might mix a sausage in there.

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Speaker 1: You know, I'm not going to argue with you about

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Speaker 1: your ground meat, ground ground protein of whatever kind. You want,

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Speaker 1: I think is fair game, but not the oblong No,

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Speaker 1: you know, I just think it's a different sandwich. And

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Speaker 1: I like that you're like clearly thinking about this. I have,

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Speaker 1: and okay, and this is to be fair. Side note,

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Speaker 1: one of my favorite sandwiches is called the Roman burger.

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Speaker 1: And this is a Midwestern thing that's on a sub

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Speaker 1: length bun and it has burger patties and cold cuts

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Speaker 1: and like lettuce, tomato, oil and vinegar, salt and pepper.

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Speaker 1: But I wouldn't I wouldn't classify it as a burger.

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Speaker 1: M hmm. I really am, I really am putting a

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Speaker 1: lot of thought into this right now. I want to

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Speaker 1: same page. Yeah, I agree, Okay, alright, I'm glad that

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Speaker 1: we've reached a quorum here. Yeah, we have very important

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Speaker 1: so to make this protein patty um, typically some kind

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Speaker 1: of binders are mixed in there to to make it,

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Speaker 1: to make it all stick together, um, beaten egg, bread, crumb,

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Speaker 1: stuff like that. Seasonings can vary widely, but a salt,

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Speaker 1: pepper wors to shear sauce, um and onion or garlic

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Speaker 1: are a few common editions. Patties can be made thick

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Speaker 1: or thin um, sometimes as I was saying earlier, two

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Speaker 1: or three thin patties might be stacked to form a

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Speaker 1: single unit of of burger. Mm hmm, sometimes big patties. Yeah, yeah,

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Speaker 1: mix it up. I don't know, m M. The most

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Speaker 1: traditional cooking method is grilling or grittling the patty. Um.

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Speaker 1: And the bun might also be toasted on the cooking surface,

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Speaker 1: and I think it should be personally. Um. In terms

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Speaker 1: of toppings, you don't have to have any toppings. But

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Speaker 1: also like, is there this is another serious question. Is

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Speaker 1: there anything that is just flat out definitely not a

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Speaker 1: burger topping? That is a good question. Well, I'm going

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Speaker 1: to be thinking about this because I keep you well,

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Speaker 1: sushi but no, but yeah, I mean in general, sweet

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Speaker 1: sweeter things, probably less, but I wouldn't put it past someone. Um.

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Speaker 1: And furthermore, like, like, I guess the best argument I

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Speaker 1: could make is that if something if there's a bone

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Speaker 1: in meat, that would that would like obvious skate the

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Speaker 1: purpose of the sandwich. What is this sandwich which is

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Speaker 1: to be picked up and eaten? Maybe like watermelon or mango, No,

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Speaker 1: mango could be mango would totally be tasty on it? Yeah,

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Speaker 1: or like you're like compressed watermelon on I could I

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Speaker 1: could see it anyway, okay. Um uh that said that

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Speaker 1: said um. Your standard spread of toppings and condiments for

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Speaker 1: burgers include UM that the salad stuff UM like leaves

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Speaker 1: or shreds of lettuce, slices of tomato, and sliceter diced onion. UM.

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Speaker 1: Your cheese sliced cheese or crumbled cheese, either added UM

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Speaker 1: to the top of the patty at the end of

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Speaker 1: grilling to melt or afterwards as you're building the sandwich.

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Speaker 1: And then your condiments UM ketchup, mustard, mayo, and pickle

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Speaker 1: relish or sliced pickles, both both of these of the

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Speaker 1: cucumber pickle variety. Mm hmmmmmm. Another common condiment is UM

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Speaker 1: burger sauce or sometimes called special sauce UM, which is

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Speaker 1: a combo of mayo, ketchup and mustard that's seasoned with

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Speaker 1: salt pepper, maybe like hot sauce or pickle juice or

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Speaker 1: paprika or worcestershire or other stuff. Mm hmm. It's a

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Speaker 1: homeward kind of thing, and a lot of restaurants have

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Speaker 1: funny names for What I think is that sauces one right, um,

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Speaker 1: and you're always kind of like, what is that. They're

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Speaker 1: like secret sauce. I'm like, isn't is it? You can't

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Speaker 1: have it removed? It's important, Okay, I I they can

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Speaker 1: be an annoying item to come up on the line,

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Speaker 1: especially when a lot of people are ordering them to

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Speaker 1: to do them really really correctly. Um so I so

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Speaker 1: I get that having modifications is a pain on stuff

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Speaker 1: like that, but but man, man, yeah, I love it

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Speaker 1: when it's like absolutely no and it's all caps and

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Speaker 1: substitution yeah or change yeah, none. And I'm like, I

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Speaker 1: know it says that, but I can't. I shouldn't eat

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Speaker 1: onions because they make me really angry on the insides

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Speaker 1: of my insides. Can can I get no onions? And

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Speaker 1: they're like of course, And I'm like, oh, there's caps.

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Speaker 1: Look on your menu. I don't know anyway, and then okay,

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Speaker 1: So so those are those are the basic toppings. But

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Speaker 1: um things that I ran across just today as I

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Speaker 1: was reading about burgers that you can put on top

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Speaker 1: of burgers in clued but are not limited too, because

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Speaker 1: I got tired after a certain point. Slices of avocado, bacon,

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Speaker 1: cooked or pickled onions, deep fried onion rings, a fried egg,

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Speaker 1: French fries, fried oysters, I don't know, spreads, some like

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Speaker 1: pato for grown their deli meat, pulled pork, brisket, short ribs,

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Speaker 1: oil and vinegar, hot sauce, pineapple, cole slaw, mac and cheese,

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Speaker 1: any kind of cheese, barbecue sauce, halipanos, fried halipenos, saute, mushrooms, guacamole,

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Speaker 1: grilled eggplant, chili like the like soup, stew, dish. Yeah,

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Speaker 1: and shaped travels. You know, I'm amazed and a little

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Speaker 1: embarrassed at how many of those I have had. M H.

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Speaker 1: You're like, oh yeah, check, check check, check check, okay, yeah,

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Speaker 1: uh yeah, and and then you know, so there's this

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Speaker 1: kind of separate but related to what we've just been

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Speaker 1: talking about category of just like ridiculous on purpose burgers

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Speaker 1: um And a lot of these these days, having like

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Speaker 1: run the gamut of toppings, are playing with the idea

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Speaker 1: of the bun. Um. So you've got your donut bun,

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Speaker 1: your waffle bun, you're fried pucks of mac and cheese bun,

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Speaker 1: your fried pucks of cooked ramen noodles bun, your whole

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Speaker 1: grilled cheese sandwiches bun. Oh no oh no, I think

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Speaker 1: I've had most of those. Oh dear, I need to

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Speaker 1: take stock of some things. I mean, but in like

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Speaker 1: a good way or a bad way. I mean, you're

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Speaker 1: living life. You Annie, like Dean Winchester are just like

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Speaker 1: you know, who knows where this life is gonna take me?

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Speaker 1: Might as well enjoy it? Ye, might as well try

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Speaker 1: these fried mac and cheese buns. Why not we have? Um,

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Speaker 1: I think we've mentioned we have a restaurant alien of

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Speaker 1: the vortex that kind of this is fair thing. We

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Speaker 1: had a couple of restaurants that have specific burgers that

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Speaker 1: are there kind of gimmicky. Yeah yeah, yeah, the what

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Speaker 1: what the vortex has? The bypass system, the single, double

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Speaker 1: and triple bypass. Yeah yeah. I've seen friends undertake it.

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Speaker 1: I have not done that. Oh gosh, all good, that's good.

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Speaker 1: I always worry about stunt eating. I'm like, oh, I mean,

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Speaker 1: I don't know. Like I also have a friend who

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Speaker 1: was just like, oh this is good boop like that.

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Speaker 1: Yeah yeah, I mean my friend did it like that too.

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Speaker 1: I did get to try a bite and that was

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Speaker 1: nice because I did. I didn't want to do the thing. Um,

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Speaker 1: and people who don't know you can look it up.

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Speaker 1: It is quite an undertaking. Oh yeah, it comes with fries.

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Speaker 1: Oh yeah, which is a thing. Which is a thing

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Speaker 1: that burgers are frequently paired with a side of French eyes.

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Speaker 1: Uh yeah, because because okay, that the result of all

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Speaker 1: of this um uh combined is going to be this

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Speaker 1: just highly customizable sandwich that can be as cheap and

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Speaker 1: simple or expensive and fancy or silly and messy or

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Speaker 1: small or huge, um as as you want to make it.

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Speaker 1: But but yeah, but the baseline experience of a hamburger

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Speaker 1: is that it's um. It's soft with maybe like a

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Speaker 1: little bit of crunch um and salty and fatty and savory,

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Speaker 1: maybe with some contrasting flavors for the toppings. It is

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Speaker 1: such a comfort food um yeah. Often served for lunch

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Speaker 1: or dinner, can be for breakfast if you want to

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Speaker 1: make it so um aside French fries, maybe a soda

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Speaker 1: pop or beer or milkshake. Ah. I have such fond

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Speaker 1: memories of um back when our local baseball teams still

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Speaker 1: played in Atlanta. Um. Sometimes as a kid, my dad

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Speaker 1: would take us and we would bring in like this

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Speaker 1: whole cooler of crystal burgers. You're not by any means

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Speaker 1: of burger, I would ever get no shade on anyone

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Speaker 1: who loves them. But there's just something about it that

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Speaker 1: was so like, tasted so good in the heat. Very nostalgic,

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Speaker 1: I get for that. But okay, what about the nutrition, Lauren?

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Speaker 1: Who who it can range? Um? Okay, I'll say that,

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Speaker 1: like like all right, Like, if you're looking at a

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Speaker 1: beef burger, Um, the beef is usually right around fat

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Speaker 1: content so that it doesn't dry out as it cooks,

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Speaker 1: and and especially if you're griddling that with additional oil

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Speaker 1: or butter, that's going to be a pretty calorie dense

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Speaker 1: food right there. Um. And you know, like the white

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Speaker 1: bread that the bun is made of isn't a health food.

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Speaker 1: Mayo and cheese and all those other toppings, um, and

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Speaker 1: side dishes can can really add up to just a

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Speaker 1: whole bunch of fat and salt. However, Um, it's also

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Speaker 1: got a great punch of protein. You've got some baseline

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Speaker 1: vitamins and minerals in there from the meat, maybe a

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Speaker 1: smattering of extra stuff from the toppings, and it's almost

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Speaker 1: always healthy than a fried chicken sandwich on a menu,

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Speaker 1: because deep frying stuff is horrifying that's just a horrifying

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Speaker 1: thing to do to a thing nutritionally speaking us delicious,

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Speaker 1: nutritionally horrifying. Yeah, so you know, I'll watch your portion sizes,

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Speaker 1: feat of vegetable. You know, be aware that the sillier

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Speaker 1: that you get with it, the more it's a it's

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Speaker 1: a treat. And that's fine. Yeah, treats are nice. They

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Speaker 1: are nice. And I will put in here that the

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Speaker 1: the the alternate proteins are not necessarily healthier. Um, sometimes

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Speaker 1: they are, you know, but just like read your nutrition

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Speaker 1: facts if they're provided. Um, sometimes a turkey or chicken burger,

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Speaker 1: it has a very very very similar fat profile content.

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Speaker 1: So if that's the only of help, is the only

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Speaker 1: reason that you're making that purchase, then it might not

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Speaker 1: be doing any good. Yes, always a proponent of reading

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Speaker 1: the label. And burgers are our big business. Yeah, as

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Speaker 1: of I was back in twelve and I think it's

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Speaker 1: holding pretty steady today. Um. The burger industry was worth

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Speaker 1: some seventy billion dollars in the United States UM that year.

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Speaker 1: In a survey of consumers reported having a restaurant burger

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Speaker 1: at least once a month, and almost half reported having

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Speaker 1: one at least once a week, dang uh. And although

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00:23:33,760 --> 00:23:37,360
Speaker 1: overall meat consumption in the US has been dropping, burger

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Speaker 1: sales do not seem to be suffering. UM. As of

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Speaker 1: twenty nineteen, quick service restaurants in the US we're serving

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Speaker 1: six point four billion beef burgers per year um and

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Speaker 1: uh about a quarter of a billion of veggie based burgers.

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Speaker 1: So wow, that's yep, yep um. But we are not

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Speaker 1: the only ones who loved burgers, and we're not even

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Speaker 1: the people who love burgers the most. What I know,

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Speaker 1: UM in France eight one point two billion burgers, about

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Speaker 1: fourteen per person per year. Russia was tied with them,

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Speaker 1: Germany eleven per capita, Japan and Spain eight per capita,

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Speaker 1: Italy seven per capita, and at the top were the

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Speaker 1: UK with twenty three, the US with thirty, and Australia

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Speaker 1: with thirty eight burgers per person per year. Wow, wow, Australia.

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Speaker 1: I mean, I know I had burgers when I was

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Speaker 1: in Australia, but I know I've mentioned this before. I

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Speaker 1: probably was trying to get the things I thought I

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Speaker 1: could get elsewhere, so I don't recall. There were a

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Speaker 1: lot of barbecues though, and hamburgers are a great barbecue food. Yeah,

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Speaker 1: grill out food, sure, sure, um, it's it's true, It's true.

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Speaker 1: We just we just grilled some burgers the other night

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Speaker 1: here at home. Jealous. I think the last time I

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Speaker 1: had a hamburger was a Memorial Day. Oh my gosh,

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Speaker 1: been a minute for me, and I'm the craving. I'm

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Speaker 1: trying to find it off but I can feel it. Oh,

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Speaker 1: but that will have to wait, because we have so

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Speaker 1: much history for you. Oh my heck, we do, um,

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Speaker 1: and we will get into that as soon as we

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Speaker 1: get back from a quick break forward from our sponsor

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Speaker 1: and we're back. Thank you sponsor, Yes, thank you. So.

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Speaker 1: The history of the hamburger is very murky, especially depending

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Speaker 1: on how one defines a hamburger, which can vary. Cannon does,

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Speaker 1: but depending on that definition, they can go way wait, wait,

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Speaker 1: way back. Um. Ground meat shaped into patties dates back

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Speaker 1: to ancient times and they were eaten all around the world.

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Speaker 1: Ancient Rome had a recorded burger like meat patty recipe

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Speaker 1: all the way back to first century CE, and ancient

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Speaker 1: Egyptians recorded eating something similar at the time. It was

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Speaker 1: probably a food for the rich. The task of making

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Speaker 1: them wasn't easier, cheap um. And there's a really interesting

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Speaker 1: Smithsonian article that it was jealous of because part of

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Speaker 1: the article was trying all these recipes and deciding what

401
00:26:31,680 --> 00:26:38,240
Speaker 1: I call this or not really Yeah, And the conclusion

402
00:26:38,280 --> 00:26:41,879
Speaker 1: that article arrived at was what the real game changer was,

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00:26:42,160 --> 00:26:47,560
Speaker 1: um like meat choppers. Oh sure, right, absolutely, So before

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00:26:47,600 --> 00:26:50,600
Speaker 1: that came along, if you were doing this, this ground

405
00:26:50,680 --> 00:26:55,399
Speaker 1: meat thing, it was much more arduous. Yeah, yeah, yeah.

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Speaker 1: So according to legend, Genghis Khan and his army would

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Speaker 1: play patties of ground meat under the saddles of their

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00:27:02,480 --> 00:27:06,199
Speaker 1: horses to tenderize the meat as they rode um, and

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00:27:06,240 --> 00:27:09,680
Speaker 1: it was typically leftover mutton or lamb, kind of tougher pieces,

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00:27:10,320 --> 00:27:13,640
Speaker 1: which they would eat raw when ready, I guess, when

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00:27:13,680 --> 00:27:17,760
Speaker 1: they were hungry. And when Kubla Khan's army invaded Moscow

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Speaker 1: beginning in twelve thirty eight, they kept this up. They

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Speaker 1: were still doing it, and the Russians picked it up too.

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Speaker 1: They called it steak tartar because they called the Mongols

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00:27:29,760 --> 00:27:34,560
Speaker 1: tartars um, which over the years cooked your fined into

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00:27:34,880 --> 00:27:40,240
Speaker 1: what we think of it today. Meanwhile, Europeans viewed missed

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00:27:40,440 --> 00:27:43,359
Speaker 1: beef as a delicacy in the fifteenth century um and

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00:27:43,400 --> 00:27:46,720
Speaker 1: this mints beef was sometimes made into sausage. In the

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00:27:46,760 --> 00:27:51,480
Speaker 1: sixteen hundred, ships originating from Hamburg, Germany began making the

420
00:27:51,560 --> 00:27:54,960
Speaker 1: journey to Russia for trade, and through this steak Tartar

421
00:27:55,280 --> 00:27:59,119
Speaker 1: arrived in Germany, where it was called Tartar steak, and

422
00:27:59,240 --> 00:28:02,760
Speaker 1: Hamburg was own for its high quality beef and beef

423
00:28:02,760 --> 00:28:06,560
Speaker 1: in general. And I know, listeners are very very smart,

424
00:28:06,680 --> 00:28:12,600
Speaker 1: and you're already putting together the pieces. German ports were

425
00:28:12,640 --> 00:28:15,440
Speaker 1: Europe's larger sports during the eighteenth century, and this Tarder

426
00:28:15,520 --> 00:28:18,480
Speaker 1: steak from Hamburg was brought to New York, where people

427
00:28:18,520 --> 00:28:23,159
Speaker 1: called it Homburg steak. Enterprising street vendors began selling quote

428
00:28:23,240 --> 00:28:26,960
Speaker 1: steak cooked in the Hamburg style in New York City Harbor.

429
00:28:27,359 --> 00:28:30,200
Speaker 1: At this same time, immigrants to the US from German

430
00:28:30,240 --> 00:28:33,520
Speaker 1: speaking areas, of course, brought with them their favorite cuisines,

431
00:28:33,800 --> 00:28:38,400
Speaker 1: including Homburg steak, and this was usually something eaten by

432
00:28:38,480 --> 00:28:41,280
Speaker 1: the lower class. A mixture of low grade beef, local

433
00:28:41,320 --> 00:28:45,479
Speaker 1: spices eaten either raw are cooked um and the salted

434
00:28:45,560 --> 00:28:47,680
Speaker 1: and sometimes smoked meat was a pretty good food for

435
00:28:47,800 --> 00:28:51,840
Speaker 1: making this long trans atlantic journey. Since The meat used

436
00:28:51,840 --> 00:28:54,640
Speaker 1: was often tough, uh to help make it last longer,

437
00:28:54,680 --> 00:28:58,360
Speaker 1: folks sometimes would add minced onion and soaked breadcrumbs that

438
00:28:58,440 --> 00:29:02,080
Speaker 1: they formed into these patties upon arriving to the US.

439
00:29:02,160 --> 00:29:04,600
Speaker 1: Many of these immigrants kept making these patties, but now

440
00:29:04,640 --> 00:29:07,000
Speaker 1: with fresh meat if it was available to them, and

441
00:29:07,080 --> 00:29:09,760
Speaker 1: they were perhaps surprised to find hamburg steak was already

442
00:29:09,760 --> 00:29:11,680
Speaker 1: popular in New York, so these two things were kind

443
00:29:11,680 --> 00:29:17,160
Speaker 1: of happening at once. In seventeen fifty eight, Hannah Glasses

444
00:29:17,200 --> 00:29:19,680
Speaker 1: cookbook The Art of Cookery Made Plain and Easy featured

445
00:29:19,760 --> 00:29:23,680
Speaker 1: rsp for Hamburg sausage, calling for a mixture of beef, spices,

446
00:29:23,760 --> 00:29:27,800
Speaker 1: and suet, with the recommendation of serving with toasted bread,

447
00:29:28,080 --> 00:29:32,320
Speaker 1: implying that German immigrants had brought their meat traditions recipes

448
00:29:32,360 --> 00:29:35,360
Speaker 1: to England and or English people returning to England after

449
00:29:35,440 --> 00:29:38,480
Speaker 1: visiting Germany did um. When this book was published in

450
00:29:38,480 --> 00:29:40,480
Speaker 1: the U S a little bit later, it had the

451
00:29:40,520 --> 00:29:45,800
Speaker 1: slightly altered Hamburg sausage recipe in it. In eighteen o two,

452
00:29:46,360 --> 00:29:50,440
Speaker 1: the Oxford English Dictionary defined hamburger as quote a hard

453
00:29:50,560 --> 00:29:54,000
Speaker 1: slab of salted, minced beef, often slightly smoked mixed with

454
00:29:54,080 --> 00:29:57,080
Speaker 1: onions and bread crumbs. And I love that they specify

455
00:29:57,360 --> 00:30:00,240
Speaker 1: hard slab here because it was One of the finding

456
00:30:00,320 --> 00:30:03,080
Speaker 1: characteristics of a burger to me is that it's soft.

457
00:30:04,200 --> 00:30:08,040
Speaker 1: So where this hardness was coming in, I'm confused about.

458
00:30:08,200 --> 00:30:15,000
Speaker 1: But we have questions. The exact origin of grilling and

459
00:30:15,200 --> 00:30:19,120
Speaker 1: the bread aspects of the burger are difficult to pinpoint though,

460
00:30:19,160 --> 00:30:22,800
Speaker 1: but historians believe it happened in the late eighteen hundreds,

461
00:30:22,840 --> 00:30:26,040
Speaker 1: probably another innovation of immigrants. A part of this was

462
00:30:26,120 --> 00:30:32,280
Speaker 1: the invention of mechanical meat shoppers that same time. UM.

463
00:30:32,320 --> 00:30:35,680
Speaker 1: One of the first, if not the first quote meat

464
00:30:35,720 --> 00:30:40,000
Speaker 1: cutter was patented in the US in eighteen nine. That

465
00:30:40,120 --> 00:30:42,680
Speaker 1: was followed soon after by an eighteen forty five patent

466
00:30:42,720 --> 00:30:46,800
Speaker 1: four quote Improvement in Machines for Cutting Sausage meat. Great title,

467
00:30:46,840 --> 00:30:51,080
Speaker 1: I love it, and in quote the universal food chopper

468
00:30:51,360 --> 00:30:54,360
Speaker 1: hit the market. It was featured in the Sears Roebuck catalog,

469
00:30:54,400 --> 00:30:57,560
Speaker 1: which was a big deal at the time. UM, and

470
00:30:57,640 --> 00:31:00,760
Speaker 1: these meat grinders were key to make me a hamburger,

471
00:31:00,800 --> 00:31:05,760
Speaker 1: a hamburger, like when we think of hamburger, these meat grinders, Yeah, yeah,

472
00:31:05,800 --> 00:31:09,840
Speaker 1: that that that that texture and and small grain of

473
00:31:09,880 --> 00:31:12,880
Speaker 1: the meat that makes it so um, so so tender

474
00:31:12,880 --> 00:31:16,760
Speaker 1: and easy to chew. UM is part of all of that. Yeah.

475
00:31:16,760 --> 00:31:19,880
Speaker 1: And in that Smithsonian article, they like I said, they

476
00:31:19,880 --> 00:31:22,520
Speaker 1: pinpointed that as the changing point, and the recipes previously

477
00:31:22,560 --> 00:31:24,160
Speaker 1: that they said they would call more like a steak

478
00:31:24,240 --> 00:31:29,360
Speaker 1: sandwich or something and less a hamburger. UM. Hamburger steak

479
00:31:29,440 --> 00:31:31,920
Speaker 1: or hamburger beef steaks started appearing on menus in the

480
00:31:31,920 --> 00:31:35,320
Speaker 1: eighteen hundreds. They typically cost ten cents um. They also

481
00:31:35,360 --> 00:31:39,080
Speaker 1: started appearing in American cookbooks in eighteen forty. Mrs d. A.

482
00:31:39,240 --> 00:31:43,560
Speaker 1: Lincoln's The Boston Cookbook had two relevant recipes, hamburg steak

483
00:31:43,720 --> 00:31:51,440
Speaker 1: and broiled meat cakes broiled meat cakes. In six a

484
00:31:51,480 --> 00:31:55,160
Speaker 1: German restaurant offered thousands of hamburg style steaks at the

485
00:31:55,240 --> 00:31:59,400
Speaker 1: Philadelphia Centennial Exposition. And this was a big deal. This

486
00:31:59,480 --> 00:32:03,440
Speaker 1: is where a lot of Americans were exposed to UM,

487
00:32:03,440 --> 00:32:07,200
Speaker 1: to this idea of a hamburger. Mm hmmm. And the

488
00:32:07,240 --> 00:32:10,640
Speaker 1: timing has to do with industrialization. As many Americans moved

489
00:32:10,640 --> 00:32:14,480
Speaker 1: into factory work, they wanted cheap, convenient lunch options. I

490
00:32:14,480 --> 00:32:16,120
Speaker 1: feel like this comes up and almost every one of

491
00:32:16,120 --> 00:32:20,000
Speaker 1: our sandwich episodes, UM and these lunch options were frequently

492
00:32:20,040 --> 00:32:24,760
Speaker 1: purchased from nearby food carts. Sandwiches. Whole thing is convenience. Yeah,

493
00:32:24,800 --> 00:32:27,760
Speaker 1: I'm carried in your hands. Um. When these food carts

494
00:32:27,840 --> 00:32:31,160
Speaker 1: upgraded to gas grills, some of them started offering hamburg steaks,

495
00:32:31,240 --> 00:32:33,680
Speaker 1: which people really liked, but they were hard to eat

496
00:32:34,240 --> 00:32:41,120
Speaker 1: until vendors started putting them between bread. And I will say,

497
00:32:41,160 --> 00:32:44,200
Speaker 1: I know we've also said this in several episodes. Probably

498
00:32:45,160 --> 00:32:46,920
Speaker 1: this was it just made sense, and a lot of

499
00:32:46,960 --> 00:32:52,160
Speaker 1: people discovered this around the same time, simultaneously and independently.

500
00:32:52,240 --> 00:32:55,120
Speaker 1: They were just like, huh, homburg steak thing we like,

501
00:32:56,160 --> 00:33:02,240
Speaker 1: sandwiches thing we like. Cool. Yeah, yeah, But that doesn't

502
00:33:02,280 --> 00:33:07,959
Speaker 1: mean that there aren't so many impassioned origin stories. Oh

503
00:33:08,320 --> 00:33:11,120
Speaker 1: so many. I think this might be the most we

504
00:33:11,200 --> 00:33:15,080
Speaker 1: have in an episode. I love it so Yes, most

505
00:33:15,160 --> 00:33:18,600
Speaker 1: legends of the American hamburger are just that American food

506
00:33:18,680 --> 00:33:21,560
Speaker 1: legends told by later generations without much to back it up.

507
00:33:21,720 --> 00:33:26,520
Speaker 1: That's not to say they're not necessarily true. Um, but

508
00:33:26,520 --> 00:33:30,200
Speaker 1: but there's just not a lot of evidence, and there's

509
00:33:30,240 --> 00:33:36,240
Speaker 1: a lot of claims hard hard to prove, lots of claims. Yeah, yes,

510
00:33:36,360 --> 00:33:38,440
Speaker 1: but we're going to look at a few of these

511
00:33:38,480 --> 00:33:43,320
Speaker 1: claims because they're very fun. Um let's start with Seymour, Wisconsin.

512
00:33:43,440 --> 00:33:48,680
Speaker 1: So go back to eight and Seymour, Wisconsin and a man,

513
00:33:48,720 --> 00:33:52,160
Speaker 1: a young man named Charlie Green. According to this story,

514
00:33:52,600 --> 00:33:55,440
Speaker 1: Charlie was working selling meatballs at a county fair, but

515
00:33:55,480 --> 00:33:57,960
Speaker 1: he noticed people were having issues eating them while they

516
00:33:57,960 --> 00:34:00,720
Speaker 1: walked around the fair. So he got the idea to

517
00:34:00,840 --> 00:34:03,680
Speaker 1: flatten the meatballs and put them between bread, and he

518
00:34:03,760 --> 00:34:09,400
Speaker 1: called it a hamburger. This earned him the nickname Hamburger Charlie,

519
00:34:09,640 --> 00:34:12,560
Speaker 1: and he and his hamburgers were staples at this county

520
00:34:12,640 --> 00:34:16,440
Speaker 1: fair until he died in nine. He even had a

521
00:34:16,520 --> 00:34:20,840
Speaker 1: jingle Hamburgers, Hamburgers, hamburgers, hot onions in the middle, pickle

522
00:34:20,880 --> 00:34:28,640
Speaker 1: on top, make sure lips go flippity flop. Yeah. Seymour

523
00:34:29,160 --> 00:34:32,200
Speaker 1: is so confident about being the home of the first

524
00:34:32,200 --> 00:34:36,480
Speaker 1: hamburger they called themselves the Home of the Hamburger. They

525
00:34:36,520 --> 00:34:39,239
Speaker 1: built a Hamburger Hall of Fame dedicated to Charlie A.

526
00:34:39,320 --> 00:34:42,880
Speaker 1: Green and his hamburger, and they have an annual Hamburger

527
00:34:42,960 --> 00:34:47,239
Speaker 1: Festival the first Saturday in August. It. I know, it

528
00:34:47,360 --> 00:34:50,560
Speaker 1: sounds so fun. There's, of course the hamburger eating contest,

529
00:34:50,600 --> 00:34:54,719
Speaker 1: but also a bun toss, a catchup slide, and the

530
00:34:54,880 --> 00:35:02,600
Speaker 1: quote world's largest hamburger parade. Very oh, it gets better.

531
00:35:03,280 --> 00:35:07,520
Speaker 1: In two thousand seven, Seymour's legislature made this all official.

532
00:35:07,560 --> 00:35:10,880
Speaker 1: In Lauren, I would ask you to join me in

533
00:35:10,880 --> 00:35:14,560
Speaker 1: a dramatic reading. Sure, absolutely, I'd love to, all right.

534
00:35:17,560 --> 00:35:20,880
Speaker 1: Whereas Seymour, Wisconsin is the right home of the hamburger,

535
00:35:20,960 --> 00:35:24,600
Speaker 1: and whereas other accounts of the origination of the hamburger

536
00:35:24,680 --> 00:35:27,719
Speaker 1: trace back only so far as the eighteen eighties, while

537
00:35:27,800 --> 00:35:33,239
Speaker 1: Seymour's claim can be traced to eighty five, And whereas

538
00:35:33,320 --> 00:35:37,000
Speaker 1: Charles the Green, also known as Hamburger Charlie of Seymour, Wisconsin,

539
00:35:37,200 --> 00:35:41,000
Speaker 1: began calling ground beef patties in a bun Hamburgers in

540
00:35:41,200 --> 00:35:45,719
Speaker 1: eighteen eighty five, And whereas Hamburger Charlie first sold his

541
00:35:45,800 --> 00:35:48,960
Speaker 1: world famous hamburgers at age fifteen at the first Seymour

542
00:35:49,000 --> 00:35:51,680
Speaker 1: Fair in eighteen eighty five and later at the Brown

543
00:35:51,719 --> 00:35:56,400
Speaker 1: and Outer Gamey County Fairs. And whereas Hamburger Charlie employed

544
00:35:56,400 --> 00:35:58,759
Speaker 1: as many as eight people at his famous Hamburger tent,

545
00:35:58,880 --> 00:36:02,680
Speaker 1: selling ont OUs of hamburgers on some days, and whereas

546
00:36:02,760 --> 00:36:06,120
Speaker 1: the hamburger has since become an American classic enjoyed by

547
00:36:06,160 --> 00:36:12,120
Speaker 1: families and backyard girls alike. Now, therefore be it resolved

548
00:36:12,680 --> 00:36:15,960
Speaker 1: by the Assembly the Senate concurring that the members of

549
00:36:16,000 --> 00:36:20,520
Speaker 1: the Wisconsin Legislature declare Seymour, Wisconsin, the original home of

550
00:36:20,600 --> 00:36:27,719
Speaker 1: the Hamburger, gosh and scene. And there's even an official

551
00:36:27,760 --> 00:36:30,600
Speaker 1: website Home of the Hamburger dot com. So the case

552
00:36:30,719 --> 00:36:36,680
Speaker 1: is closed. But hold on, okay, it is not closed.

553
00:36:37,960 --> 00:36:42,120
Speaker 1: Brothers Frank and Charles Minchez out of Akron, Ohio would disagree.

554
00:36:42,520 --> 00:36:45,160
Speaker 1: According to this version of the story, the minchez Is

555
00:36:45,200 --> 00:36:48,240
Speaker 1: invented the hamburger during the eighties while they were traveling

556
00:36:48,280 --> 00:36:51,400
Speaker 1: in a concession circuit to various events throughout the Midwest,

557
00:36:51,480 --> 00:36:54,120
Speaker 1: like county fairs. When they ran out of port for

558
00:36:54,120 --> 00:36:56,680
Speaker 1: their sandwich Patties whild affair in Hamburg, New York on

559
00:36:56,719 --> 00:37:00,520
Speaker 1: a particularly hot day, butcher's had stopped butchering hawks because

560
00:37:00,520 --> 00:37:03,280
Speaker 1: it was so hot, but one of the butcher's suggested

561
00:37:03,320 --> 00:37:05,759
Speaker 1: they swap out the pork for beef, so they did,

562
00:37:05,800 --> 00:37:08,720
Speaker 1: and mixing the beef with coffee, which I find interesting,

563
00:37:09,120 --> 00:37:12,360
Speaker 1: um spices and brown sugar. I assume they grilled it,

564
00:37:12,480 --> 00:37:15,000
Speaker 1: but I couldn't confirm. I almost one percent sure that

565
00:37:15,040 --> 00:37:19,040
Speaker 1: they did, though, and then served it between bread. When

566
00:37:19,080 --> 00:37:22,960
Speaker 1: asked what it was called, the brothers allegedly glanced around panically, like, oh,

567
00:37:23,000 --> 00:37:24,719
Speaker 1: what are we gonna call it? And they saw the

568
00:37:24,760 --> 00:37:29,480
Speaker 1: festival banner, saw Hamburg, New York, and went with homburger hamburger.

569
00:37:31,040 --> 00:37:35,520
Speaker 1: When the Los Angeles Times ran Frank's obituary, they credited

570
00:37:35,600 --> 00:37:41,120
Speaker 1: him as being the hamburgers inventor. In Hamburg held their

571
00:37:41,160 --> 00:37:44,239
Speaker 1: first burger Fest to commemorate one hundred years since this

572
00:37:44,320 --> 00:37:48,279
Speaker 1: supposed happy event. I think uh an historian in the

573
00:37:48,320 --> 00:37:53,120
Speaker 1: town and discovered it. Um clippings of this or something. Um.

574
00:37:53,160 --> 00:37:57,320
Speaker 1: The Minchez family discovered the hamburger recipe and opened Minchas

575
00:37:57,400 --> 00:37:59,959
Speaker 1: Brothers Restaurant to serve the burgers in Akron in ninety

576
00:38:00,040 --> 00:38:02,200
Speaker 1: ninety one, and in a two thousand five Akron held

577
00:38:02,200 --> 00:38:08,240
Speaker 1: the first annual National Hamburger Festival. So the case is closed. Nope,

578
00:38:08,600 --> 00:38:14,360
Speaker 1: Nope it's not. Let's go down to Tulsa, Oklahoma and

579
00:38:14,400 --> 00:38:18,040
Speaker 1: one Oscar Webber Bilbie. According to his family, he was

580
00:38:18,080 --> 00:38:20,160
Speaker 1: the first to add the hamburger bun into the mix.

581
00:38:20,200 --> 00:38:24,200
Speaker 1: So they specifically claimed the butt r as opposed to

582
00:38:24,239 --> 00:38:29,000
Speaker 1: just slices of bread like exactly, or like patty melt,

583
00:38:29,239 --> 00:38:31,080
Speaker 1: which is what I would call that. I would just

584
00:38:31,080 --> 00:38:36,839
Speaker 1: call that a patty melt. Mm hmm, patty melt. Future episode. Yes,

585
00:38:37,640 --> 00:38:40,399
Speaker 1: a travel writer named Michael Wallace did this whole deep

586
00:38:40,440 --> 00:38:44,680
Speaker 1: dive into the claim of this family and determined that

587
00:38:44,719 --> 00:38:50,520
Speaker 1: Bilbie was responsible for our modern idea of the American hamburger. Yeah,

588
00:38:50,560 --> 00:38:53,520
Speaker 1: according to the interview he conducted with Harold Bilby printed

589
00:38:53,560 --> 00:38:58,640
Speaker 1: in Wallace's article Welcome to Hamburger even quote, Grandpa himself

590
00:38:58,680 --> 00:39:01,440
Speaker 1: told me that it was in June when he took

591
00:39:01,520 --> 00:39:03,319
Speaker 1: up a chunk of iron and made himself a big

592
00:39:03,360 --> 00:39:05,799
Speaker 1: old girl. Then the next month, on the fourth of July,

593
00:39:05,880 --> 00:39:08,360
Speaker 1: he built a hickory would fire underneath that grill, and

594
00:39:08,400 --> 00:39:10,960
Speaker 1: when those coals were glowing hot, he took some ground

595
00:39:10,960 --> 00:39:13,799
Speaker 1: angus meat and fired up a big batch of hamburgers.

596
00:39:13,960 --> 00:39:15,839
Speaker 1: When they were cooked on good and juicy, he put

597
00:39:15,880 --> 00:39:19,360
Speaker 1: them on my Grandma Fannie's homemade yeast buns, the best

598
00:39:19,440 --> 00:39:23,040
Speaker 1: buns in all the world, made from her own secret recipe.

599
00:39:23,360 --> 00:39:26,080
Speaker 1: He served those burgers on buns, two neighbors and friends

600
00:39:26,120 --> 00:39:28,839
Speaker 1: under a grove of the contrees. They couldn't get enough,

601
00:39:28,920 --> 00:39:31,680
Speaker 1: so Grandpa hosted another big feed. He did that every

602
00:39:31,680 --> 00:39:34,080
Speaker 1: fourth of July, and sometimes as many as one d

603
00:39:34,239 --> 00:39:40,520
Speaker 1: and twenty five people showed up. Wow, well, okay, and

604
00:39:40,640 --> 00:39:48,840
Speaker 1: you'll never believe it, Lauren, that's same here, Oklahoma's legislator declared,

605
00:39:49,000 --> 00:39:56,200
Speaker 1: and please join me in another dramatic reading. Whereas, scirless

606
00:39:56,280 --> 00:39:59,920
Speaker 1: rumors have credited Athens, Texas as the birthplace of the Hamburger,

607
00:40:00,000 --> 00:40:02,720
Speaker 1: claiming for that region south of the Red River, commonly

608
00:40:02,760 --> 00:40:06,279
Speaker 1: known as Baja Oklahoma, a fame and renown which are

609
00:40:06,400 --> 00:40:11,600
Speaker 1: hardly it's due. And whereas the legislature of Baja Oklahoma

610
00:40:11,640 --> 00:40:15,400
Speaker 1: has gone so far as to declare April third to

611
00:40:15,480 --> 00:40:18,640
Speaker 1: be Athens Day at the state capital, largely on the

612
00:40:18,680 --> 00:40:24,280
Speaker 1: strength of this bogus claim. And whereas, while the residents,

613
00:40:24,320 --> 00:40:26,880
Speaker 1: the scenery, the hospitality, and the food found in Athens

614
00:40:26,920 --> 00:40:29,880
Speaker 1: are no doubt superior to those in virtually any other locale,

615
00:40:30,320 --> 00:40:33,000
Speaker 1: they must be recognized, in the words of Mark Twain

616
00:40:33,120 --> 00:40:36,280
Speaker 1: as quote, the lightning bug is still lightning when compared

617
00:40:36,400 --> 00:40:38,799
Speaker 1: with the great city of Tulsa in the great state

618
00:40:38,840 --> 00:40:43,799
Speaker 1: of Oklahoma. And whereas, although someone in Athens in the

619
00:40:43,800 --> 00:40:48,000
Speaker 1: eighteen sixties may have placed cooked ground beef between two

620
00:40:48,040 --> 00:40:52,360
Speaker 1: slices of bread, this minor accomplishment can in no way

621
00:40:52,520 --> 00:40:58,120
Speaker 1: be regarded comes on a bun accompanied by such delightous pickles, onions, lettuce, tomato, cheese,

622
00:40:58,160 --> 00:41:03,440
Speaker 1: and in some cases special sauce. And whereas the first

623
00:41:03,440 --> 00:41:06,560
Speaker 1: true hamburger on a bun, as meticulous research shows, was

624
00:41:06,640 --> 00:41:11,160
Speaker 1: created and consumed in Tulsa, and was only copied for

625
00:41:11,239 --> 00:41:14,400
Speaker 1: resale at the St. Louis World's Fair a full thirteen

626
00:41:14,480 --> 00:41:19,759
Speaker 1: years after that momentous and history making occasion. Now, therefore, I,

627
00:41:20,200 --> 00:41:24,120
Speaker 1: Frank Keating, Governor of the State of Oklahoma, do hereby

628
00:41:24,200 --> 00:41:29,920
Speaker 1: proclaim April twelve as the real birthplace of the hamburger

629
00:41:30,000 --> 00:41:34,560
Speaker 1: in Tulsa day. But just in all caps, by the way,

630
00:41:35,760 --> 00:41:38,760
Speaker 1: And I love I love how it alternates between shade

631
00:41:38,920 --> 00:41:42,880
Speaker 1: and like, I guess still shade, but compliments. Yeah, it's like,

632
00:41:42,960 --> 00:41:49,720
Speaker 1: well that was fine of you, but not like good Yeah,

633
00:41:50,480 --> 00:41:52,400
Speaker 1: I just like like giving a little golf club of

634
00:41:52,520 --> 00:41:58,360
Speaker 1: like yeah, okay, yeah, And I love the real birthplace

635
00:41:58,840 --> 00:42:06,200
Speaker 1: that that is excellent. Yeah. In ninety three, the family

636
00:42:06,200 --> 00:42:10,080
Speaker 1: opened Webber's Superior root beer stand and Tulsa selling their hamburgers.

637
00:42:10,600 --> 00:42:15,960
Speaker 1: So now the case is closed, is it? Nope? Definitely not.

638
00:42:17,440 --> 00:42:21,560
Speaker 1: You're picking up on my bit here. Lauren new Haven,

639
00:42:21,560 --> 00:42:25,080
Speaker 1: Connecticut sites Lewis Lawson as the one who served the

640
00:42:25,080 --> 00:42:28,239
Speaker 1: first burger. In nineteen hundred, he operated a small lunch

641
00:42:28,280 --> 00:42:31,120
Speaker 1: wagon that served steak sandwiches, but not wanting to waste

642
00:42:31,160 --> 00:42:33,840
Speaker 1: any meat, he'd grind up the leftover meat and serve

643
00:42:33,880 --> 00:42:37,560
Speaker 1: it between toasted bread. A plaque went up in the

644
00:42:37,640 --> 00:42:40,920
Speaker 1: nineteen sixty one proclaiming his restaurant to be the birthplace

645
00:42:40,960 --> 00:42:43,320
Speaker 1: of the hamburger. I have to say this is another

646
00:42:43,360 --> 00:42:46,040
Speaker 1: thing I love of people just putting up plaques like

647
00:42:47,200 --> 00:42:50,760
Speaker 1: it's on a plaque. What do you want? You can't

648
00:42:51,120 --> 00:42:56,239
Speaker 1: can't argue with a plaque. In Lawson's grandson said, we

649
00:42:56,400 --> 00:43:00,480
Speaker 1: have signed dated and notarized Affidavit's say we served the

650
00:43:00,520 --> 00:43:03,799
Speaker 1: first hamburger sandwiches in nineteen hundred. Other people may have

651
00:43:03,840 --> 00:43:06,920
Speaker 1: been serving the steak, but there's a big difference between

652
00:43:06,920 --> 00:43:11,920
Speaker 1: a Hamburger steak and a Hamburger sandwich. You tell him, yeah.

653
00:43:12,120 --> 00:43:16,800
Speaker 1: And in two thousand, the Library of Congress got involved,

654
00:43:17,200 --> 00:43:21,920
Speaker 1: labeling Lewis's lunch a quote Connecticut legacy for, among other things,

655
00:43:22,040 --> 00:43:25,680
Speaker 1: quote the invention and commercial serving one of America's favorites,

656
00:43:25,920 --> 00:43:33,239
Speaker 1: the hamburger. Yeah, oh gosh. And lastly, case is still

657
00:43:33,239 --> 00:43:39,080
Speaker 1: not closed. No, the cases open, Lord is still open. Clarinda,

658
00:43:39,280 --> 00:43:42,560
Speaker 1: Iowa's Burt W. Garry. He doesn't necessarily claim to be

659
00:43:42,600 --> 00:43:45,800
Speaker 1: the Hamburgers inventor, but he did. He did declare himself

660
00:43:45,800 --> 00:43:50,239
Speaker 1: the Hamburger Industries quote Daddy as of nineteen o one

661
00:43:50,280 --> 00:43:53,480
Speaker 1: or nineteen o two. And this burger was served on

662
00:43:53,520 --> 00:43:59,880
Speaker 1: a button. Made sure to specify that bit. At the

663
00:44:00,400 --> 00:44:04,719
Speaker 1: nineteen o four St. Louis's World's Fair, the Tyrolean Alpine

664
00:44:04,719 --> 00:44:08,520
Speaker 1: Restaurant served Hamburger steak both plane and with onions. And

665
00:44:08,600 --> 00:44:11,200
Speaker 1: this event introduced the hamburger to a lot of folks

666
00:44:11,239 --> 00:44:14,719
Speaker 1: and people loved it um. At least one reporter put

667
00:44:14,719 --> 00:44:18,360
Speaker 1: the invention of the hamburger to a vendor at this event,

668
00:44:18,760 --> 00:44:23,600
Speaker 1: which brings us to the accursid Athens, Texas Tulsa's worst

669
00:44:23,600 --> 00:44:29,160
Speaker 1: thanough me. Many Texans suspected the vendor in question was

670
00:44:29,160 --> 00:44:33,080
Speaker 1: a man from Athens named Fletch Davis or Old Dave.

671
00:44:33,800 --> 00:44:37,000
Speaker 1: He owned a lunch counter in Athens, and one day

672
00:44:37,000 --> 00:44:38,960
Speaker 1: he got the idea to make brown patties of ground

673
00:44:39,000 --> 00:44:42,200
Speaker 1: beef on a grill. Top it with a big old

674
00:44:42,640 --> 00:44:46,480
Speaker 1: slice of raw onion and sandwich between these thick slices

675
00:44:46,520 --> 00:44:51,040
Speaker 1: of toast. However, Old Dave does not appear on the

676
00:44:51,080 --> 00:44:56,200
Speaker 1: official list of vendors from the World Fair, but he

677
00:44:56,400 --> 00:44:59,680
Speaker 1: was definitely there. The column News for the Dallas Morning

678
00:44:59,680 --> 00:45:04,600
Speaker 1: News written quote, it took me years of sweat neck

679
00:45:04,800 --> 00:45:08,279
Speaker 1: research before I finally determined, at least in mine and

680
00:45:08,360 --> 00:45:13,040
Speaker 1: in some other Texas historians estimation that Fletcher Davis, also

681
00:45:13,120 --> 00:45:16,440
Speaker 1: known as Old Dave, of athletes in Henderson County, Texas,

682
00:45:16,680 --> 00:45:22,360
Speaker 1: invented the Hamburger sandwich. And that next year a plaque

683
00:45:22,360 --> 00:45:24,759
Speaker 1: went up outside where Old Day's restaurant used to be,

684
00:45:25,239 --> 00:45:28,520
Speaker 1: and the Texas State Legislature debut a bill to name

685
00:45:28,560 --> 00:45:35,399
Speaker 1: Avid's as the original home of the Hamburger. So I've

686
00:45:35,520 --> 00:45:37,400
Speaker 1: got a lot of the plaques, we got a lot

687
00:45:37,440 --> 00:45:44,880
Speaker 1: of legislatures getting involved. Well, you know, I think it

688
00:45:44,920 --> 00:45:51,440
Speaker 1: belongs to everyone. That's very diplomatic of you, thank you. Yeah,

689
00:45:51,560 --> 00:45:53,760
Speaker 1: I you know, I believe that all of these people

690
00:45:54,160 --> 00:45:58,560
Speaker 1: invented it independently. That's what I like to think. When

691
00:45:58,560 --> 00:46:00,200
Speaker 1: I come up with a song and I'm sowing us

692
00:46:00,239 --> 00:46:02,480
Speaker 1: with myself, and then I realized it's tuned to a

693
00:46:02,480 --> 00:46:06,799
Speaker 1: song that definitely already exists. I'm like, well, hopefully I

694
00:46:06,920 --> 00:46:09,760
Speaker 1: just like invented this on my own. It wasn't just copying.

695
00:46:09,800 --> 00:46:15,799
Speaker 1: It didn't realize, But yeah, come up with ideas separately, independently,

696
00:46:15,840 --> 00:46:21,160
Speaker 1: and it be a very similar idea. Um Also, of note,

697
00:46:21,320 --> 00:46:23,920
Speaker 1: ketchup and mustard were becoming more common in American diners,

698
00:46:23,960 --> 00:46:27,040
Speaker 1: so it makes sense that people would add them to

699
00:46:27,160 --> 00:46:31,040
Speaker 1: their burgers. Yeah, Yeah, those were that, those condiments were.

700
00:46:31,040 --> 00:46:34,160
Speaker 1: We're really coming up around the first couple of decades

701
00:46:34,280 --> 00:46:36,879
Speaker 1: of the of the twentieth century. There the Yeah late

702
00:46:36,960 --> 00:46:42,919
Speaker 1: late nineties through the early Yeah burger time. As they say,

703
00:46:43,600 --> 00:46:48,600
Speaker 1: Upton Sinclair's N six book The Jungle eroded America's trust

704
00:46:48,640 --> 00:46:52,320
Speaker 1: in chopped meat for several years, and this lower class

705
00:46:52,320 --> 00:46:55,880
Speaker 1: association got attached to it. So people thought, well, if

706
00:46:55,920 --> 00:47:00,839
Speaker 1: you couldn't afford safer quotes um meat, than you would

707
00:47:00,840 --> 00:47:05,640
Speaker 1: be eating this burger. But you'll never believe who was

708
00:47:06,600 --> 00:47:12,239
Speaker 1: what was instrumental in changing that. In nineteen sixteen, a

709
00:47:12,320 --> 00:47:15,600
Speaker 1: fry cook out of Wichita, Kansas named Walter Anderson created

710
00:47:15,640 --> 00:47:19,279
Speaker 1: square buns made with denser dough um, denser than what

711
00:47:19,360 --> 00:47:22,080
Speaker 1: was used for bread. Soon after, he quit his job

712
00:47:22,120 --> 00:47:24,400
Speaker 1: and poured all his money into opening a diner in

713
00:47:24,440 --> 00:47:28,160
Speaker 1: a converted Charlie carl he served his burgers. A few

714
00:47:28,239 --> 00:47:34,080
Speaker 1: years after that, in Anderson, along with Edgar Waldo Billy Ingram,

715
00:47:34,400 --> 00:47:40,560
Speaker 1: founded white Castle Hamburger in Wichita, making White Castle the

716
00:47:40,600 --> 00:47:45,400
Speaker 1: oldest hamburger chain. But they dealt with this nervousness around

717
00:47:45,400 --> 00:47:49,160
Speaker 1: ground meat with a consistent product and a projection of

718
00:47:49,239 --> 00:47:55,239
Speaker 1: safety sanitation with their shiny white interiors. Yeah. Yeah, these

719
00:47:55,239 --> 00:47:59,960
Speaker 1: are these these white aprons, white caps. Uh, very very everything,

720
00:48:00,160 --> 00:48:05,040
Speaker 1: very polished, very sterilized. Um. They spent serious time and

721
00:48:05,040 --> 00:48:08,160
Speaker 1: money on this. Um. They would sponsor a study that

722
00:48:08,239 --> 00:48:13,360
Speaker 1: was published almost a decade later in that reported a normal,

723
00:48:13,440 --> 00:48:16,600
Speaker 1: healthy child could eat nothing but white Castle burgers and

724
00:48:16,640 --> 00:48:23,560
Speaker 1: water and fully develop all its physical and mental faculties. Wow,

725
00:48:25,520 --> 00:48:28,279
Speaker 1: the study did include the caveat that for that to

726
00:48:28,320 --> 00:48:31,000
Speaker 1: be fully true, they should really add some calcium to

727
00:48:31,040 --> 00:48:34,960
Speaker 1: their burger buns, which they then did. Uh I mean

728
00:48:35,000 --> 00:48:38,440
Speaker 1: to say, it's faulty nutritional advice, but you know they

729
00:48:38,440 --> 00:48:40,600
Speaker 1: were they were working on it. At any rate, they

730
00:48:40,600 --> 00:48:48,360
Speaker 1: were doing some Castle was on the case. Uh skipping.

731
00:48:48,360 --> 00:48:53,360
Speaker 1: Add to the cartoons Shrip, Popeye's introduced the character j

732
00:48:53,560 --> 00:48:57,560
Speaker 1: Wellington Whimpy, better known as Whimpy and Whimpy's whole thing

733
00:48:57,719 --> 00:48:59,960
Speaker 1: was he loved hamburgers, but rarely paid for them. He

734
00:49:00,080 --> 00:49:03,879
Speaker 1: was a cheap skate, so he frequently tried to trick

735
00:49:03,960 --> 00:49:06,959
Speaker 1: diners into paying for his burgers with his catchphrase, I'd

736
00:49:07,000 --> 00:49:10,640
Speaker 1: gladly pay you Tuesday for a hamburger today. And this

737
00:49:10,719 --> 00:49:14,480
Speaker 1: character was huge and popularizing the burger in the United States,

738
00:49:14,520 --> 00:49:17,120
Speaker 1: so much so that he went on to be the

739
00:49:17,239 --> 00:49:21,360
Speaker 1: namesake of a burger chain called Whimpys. After the founder

740
00:49:21,440 --> 00:49:25,960
Speaker 1: died in apparently all fift Wimpies shut down in accordance

741
00:49:26,080 --> 00:49:29,880
Speaker 1: with the founder's wishes, though in four Jay Lions and

742
00:49:29,920 --> 00:49:33,600
Speaker 1: Company purchased the franchise rights for England and I've heard

743
00:49:33,600 --> 00:49:35,920
Speaker 1: there are some still around in the US, but I

744
00:49:35,960 --> 00:49:39,319
Speaker 1: don't know. UM. I literally only just learned about this

745
00:49:39,360 --> 00:49:44,000
Speaker 1: whole thing Wimpy from Popeye Whimpy's um after Obama mitchtioned

746
00:49:44,040 --> 00:49:47,880
Speaker 1: it in a recent speech, and I was like, oh, oh, yeah,

747
00:49:47,960 --> 00:49:49,879
Speaker 1: I I guess I grew up watching some of those

748
00:49:49,920 --> 00:49:52,920
Speaker 1: old Popeye cartoons or maybe reading the comic strip when

749
00:49:52,960 --> 00:49:55,600
Speaker 1: it was still now watching the cartoons I think. And yeah,

750
00:49:55,600 --> 00:49:58,760
Speaker 1: Wimpy definitely played a played a factor, and I could

751
00:49:58,800 --> 00:50:01,719
Speaker 1: swear I could swim air that. As a child in

752
00:50:01,760 --> 00:50:05,319
Speaker 1: the Midwest, I personally witnessed a Wimpy's. But maybe I've

753
00:50:05,360 --> 00:50:08,120
Speaker 1: only ever seen photographs. It's it's really hard to say.

754
00:50:08,520 --> 00:50:11,840
Speaker 1: Um well, listeners, if you've seen one, if you like

755
00:50:11,840 --> 00:50:15,239
Speaker 1: we're talking about big fit or something, let us know.

756
00:50:17,080 --> 00:50:20,120
Speaker 1: But what about the cheeseburger? What about it? I'm sure

757
00:50:20,200 --> 00:50:24,720
Speaker 1: that one's much more straightforward. Yes, obviously. So three cities

758
00:50:24,800 --> 00:50:29,440
Speaker 1: they claimed to that innovation. You've got Pasady in California, Denver, Colorado,

759
00:50:29,600 --> 00:50:32,920
Speaker 1: and Louisville, Kentucky. So Pacady has claimed days back to

760
00:50:32,920 --> 00:50:35,480
Speaker 1: the nineteen twenties, though the details other than that are

761
00:50:35,520 --> 00:50:39,640
Speaker 1: pretty lacking. Um As for Denver, we have Louis Blast

762
00:50:39,840 --> 00:50:43,360
Speaker 1: or Ballast, who allegedly registered the first trademark for the

763
00:50:43,400 --> 00:50:47,880
Speaker 1: cheeseburger and five, but a restaurant in Louisville named Kalin's

764
00:50:47,920 --> 00:50:50,839
Speaker 1: offered quote cheeseburgers with the space in between an It's

765
00:50:50,880 --> 00:50:55,000
Speaker 1: menu and nineteen thirty four again, I imagine it just

766
00:50:55,080 --> 00:50:58,759
Speaker 1: made sense to put cheese on there. You know, we

767
00:50:58,800 --> 00:51:05,480
Speaker 1: have this cheese. Yeah. Well yeah. In Glendale, California, in seven,

768
00:51:05,560 --> 00:51:08,960
Speaker 1: Bob Wyan of Bob's Pantry introduced the double decker burger,

769
00:51:09,320 --> 00:51:12,879
Speaker 1: a bun sliced into three with two patties and then

770
00:51:13,719 --> 00:51:17,880
Speaker 1: a barrage of fast food burgers. Oh yeah, McDonald's got

771
00:51:17,920 --> 00:51:20,799
Speaker 1: started in as did In and Out, and In and

772
00:51:20,840 --> 00:51:24,879
Speaker 1: Out was the first drive through burger joint. Burger King

773
00:51:24,960 --> 00:51:28,120
Speaker 1: followed in Miami in nineteen fifty four. Wendy's came along

774
00:51:28,120 --> 00:51:30,640
Speaker 1: in nineteen sixty nine, and the timing of this had

775
00:51:30,680 --> 00:51:33,320
Speaker 1: to do with the availability of freezers, of simbly lines

776
00:51:33,360 --> 00:51:37,439
Speaker 1: of things that enabled the production of standardized products quickly. Yeah.

777
00:51:37,840 --> 00:51:41,320
Speaker 1: And oh, just so many chains Steak in Shape, Castle Blanca,

778
00:51:41,400 --> 00:51:44,800
Speaker 1: Red Castle, White Turret, White Tower, Crystal A and w

779
00:51:45,080 --> 00:51:47,799
Speaker 1: what a burger Jack in the Box Sonic on and

780
00:51:47,840 --> 00:51:51,960
Speaker 1: on on and on and I love the regional uh like,

781
00:51:52,480 --> 00:51:56,319
Speaker 1: people get so strongly opinionated depending on what region. Yeah.

782
00:51:58,280 --> 00:52:01,560
Speaker 1: In v Jimmy Bufett Real cheeseburger in Paradise, which I

783
00:52:01,560 --> 00:52:03,080
Speaker 1: wanted to put in here because I thought I'd been

784
00:52:03,160 --> 00:52:06,799
Speaker 1: I'd eaten at that restaurant which is his sister, his

785
00:52:06,840 --> 00:52:09,880
Speaker 1: sister Lucy's restaurant, Luluse and gul Shorts, Alabama. But I

786
00:52:09,960 --> 00:52:11,920
Speaker 1: learned that that seems like it was a red con.

787
00:52:12,040 --> 00:52:17,360
Speaker 1: So I've been living a lot, Lauren. The Hamburglar, the

788
00:52:17,440 --> 00:52:21,640
Speaker 1: McDonald's town character or whatever it is called, was introduced

789
00:52:21,680 --> 00:52:24,799
Speaker 1: in the nineteen seventies and Hamburger Helper came along in

790
00:52:24,840 --> 00:52:28,759
Speaker 1: nineteen seventy one. Um. Although veggie based burger patties were

791
00:52:29,000 --> 00:52:34,000
Speaker 1: around um before the mid nineteen eighties, they were popularized

792
00:52:34,040 --> 00:52:36,520
Speaker 1: by the success of the brand Garden Burger in the

793
00:52:36,560 --> 00:52:38,960
Speaker 1: mid eighties. Starting in the mid eighties. Um uh. And

794
00:52:39,000 --> 00:52:42,239
Speaker 1: this was a patty originally made with stuff like oats, cheese, rice,

795
00:52:42,280 --> 00:52:45,840
Speaker 1: and mushrooms by its creator Paul Winner for his Oregon

796
00:52:46,080 --> 00:52:51,520
Speaker 1: based vegetarian restaurant, Garden House. And then we get shake Shack,

797
00:52:51,560 --> 00:52:55,080
Speaker 1: which opened in two thousand four. Yeah, the early two

798
00:52:55,120 --> 00:53:00,000
Speaker 1: thousand's into the twenty teen saw this huge burger boom

799
00:53:00,040 --> 00:53:03,120
Speaker 1: in the US. All of these chains were opening like

800
00:53:03,200 --> 00:53:06,600
Speaker 1: fast casual chains. Um. A lot of other restaurants got

801
00:53:06,680 --> 00:53:10,960
Speaker 1: serious about making these like high end burger options. Um uh.

802
00:53:11,600 --> 00:53:15,080
Speaker 1: Other other brands like Bommy Burger, five Guys, Smash Burger

803
00:53:15,680 --> 00:53:22,600
Speaker 1: from Alone, fast casual burger sales jumped and around that

804
00:53:22,640 --> 00:53:26,600
Speaker 1: time the like better burger segment was worth two point

805
00:53:26,680 --> 00:53:30,799
Speaker 1: five billion dollars a year, which was only like four

806
00:53:30,880 --> 00:53:33,360
Speaker 1: percent of the total burger market at that time, but

807
00:53:33,480 --> 00:53:38,880
Speaker 1: still like woof, yeah and yeah that this was partially

808
00:53:39,400 --> 00:53:42,799
Speaker 1: because of Okay, so there were around that time all

809
00:53:42,800 --> 00:53:46,440
Speaker 1: of these movements to be healthier and more environmentally and

810
00:53:46,480 --> 00:53:51,400
Speaker 1: socially conscious about food, and and they were gaining traction again. Um.

811
00:53:51,480 --> 00:53:53,920
Speaker 1: That book A Fast Food Nation, The Dark Side of

812
00:53:53,920 --> 00:53:56,680
Speaker 1: the All American Meal was published in two thousand one.

813
00:53:56,760 --> 00:53:59,360
Speaker 1: It dealt with a lot of these issues. Um. And

814
00:53:59,400 --> 00:54:02,440
Speaker 1: since then they're has been like increasing attention to the

815
00:54:02,640 --> 00:54:06,560
Speaker 1: responsible sourcing of quality and ethically produced meats, um and

816
00:54:06,640 --> 00:54:11,759
Speaker 1: to reducing meat intake in general. Um and uh. And

817
00:54:11,800 --> 00:54:16,719
Speaker 1: that burger boom went international though. Um As of one

818
00:54:16,719 --> 00:54:19,440
Speaker 1: in three restaurants in France had a burger on the menu,

819
00:54:19,560 --> 00:54:22,000
Speaker 1: and eight of those that did said it was their

820
00:54:22,000 --> 00:54:27,200
Speaker 1: best selling item. Wow, I mean they're good. It's just

821
00:54:27,280 --> 00:54:31,400
Speaker 1: a good comfort food, like you said, so satisfying. It's nice,

822
00:54:31,560 --> 00:54:37,239
Speaker 1: it's nice to eat. Yeah. Wow, Well that was a

823
00:54:37,280 --> 00:54:44,040
Speaker 1: real whirlwind. Uh, legal documents and intrigue, and honestly, there's

824
00:54:44,280 --> 00:54:46,840
Speaker 1: so much out there. We were already talking about revisiting

825
00:54:46,880 --> 00:54:50,560
Speaker 1: some stuff from this one. Yeah. Yeah, I just found

826
00:54:50,760 --> 00:54:54,200
Speaker 1: um a trove of really great science pieces about what

827
00:54:54,480 --> 00:54:59,200
Speaker 1: makes a burger a good burger, like chemically and physically, um,

828
00:54:59,320 --> 00:55:02,480
Speaker 1: and right before we came in and so so yeah,

829
00:55:02,480 --> 00:55:04,200
Speaker 1: so I really want to talk about that in the future.

830
00:55:04,239 --> 00:55:05,520
Speaker 1: And I feel like there were a lot of other

831
00:55:05,600 --> 00:55:09,560
Speaker 1: little little side quests that I made myself ignore going

832
00:55:09,560 --> 00:55:12,799
Speaker 1: through this research mm hmm. And we love a good

833
00:55:12,800 --> 00:55:16,120
Speaker 1: side quest and turning them into whole episode. So listeners,

834
00:55:16,120 --> 00:55:18,480
Speaker 1: if you have if there's something particular you want us

835
00:55:18,480 --> 00:55:22,120
Speaker 1: to revisit, oh, just let us know. Oh always, always,

836
00:55:22,120 --> 00:55:25,200
Speaker 1: always um. And we do have some mail from some

837
00:55:25,280 --> 00:55:27,879
Speaker 1: listeners who have already written in. But first we've got

838
00:55:27,880 --> 00:55:29,560
Speaker 1: one more quick break for a word from a sponsor,

839
00:55:39,040 --> 00:55:42,160
Speaker 1: and we're back. Thank you, sponsors, thank you, And we're

840
00:55:42,200 --> 00:55:54,480
Speaker 1: back with listener ma oh the crabby Patty. I'm sorry everyone,

841
00:55:54,520 --> 00:55:56,800
Speaker 1: I've failed. I did not bring up the crabby Patty.

842
00:55:57,320 --> 00:56:04,520
Speaker 1: It's okay, I will shake off this to feet. I

843
00:56:04,600 --> 00:56:06,840
Speaker 1: knew I was for getting something in it of the

844
00:56:06,920 --> 00:56:10,960
Speaker 1: Krusty Burger. I mean, cartoon burgers could be a whole

845
00:56:10,960 --> 00:56:16,400
Speaker 1: episode on its own. Sure, sure, mm hmm. Well another

846
00:56:16,440 --> 00:56:21,759
Speaker 1: side quest for another day. Meantime, Linda wrote, I was

847
00:56:21,800 --> 00:56:23,719
Speaker 1: listening to your better episode tonight and when you talked

848
00:56:23,719 --> 00:56:26,040
Speaker 1: about the possibility of making your own butter, you commented

849
00:56:26,080 --> 00:56:29,040
Speaker 1: that you didn't know why anyone would want to do that. Well,

850
00:56:29,120 --> 00:56:31,280
Speaker 1: I've actually done it many times, but only while working

851
00:56:31,280 --> 00:56:35,120
Speaker 1: with kids. When teaching elementary school, I loved centering lessons

852
00:56:35,160 --> 00:56:38,919
Speaker 1: around food during the Thanksgiving season. We even made bread

853
00:56:38,960 --> 00:56:40,640
Speaker 1: one year, but that was with the help of a

854
00:56:40,640 --> 00:56:43,359
Speaker 1: good friend who was really into bread making. We made

855
00:56:43,400 --> 00:56:46,239
Speaker 1: better several years as it was really easy and gave

856
00:56:46,280 --> 00:56:48,760
Speaker 1: the students a chance to see where better comes from.

857
00:56:48,840 --> 00:56:51,080
Speaker 1: All it took with some heavy cream and enough small

858
00:56:51,160 --> 00:56:53,439
Speaker 1: jars with tight list so that every student had a jar.

859
00:56:53,880 --> 00:56:56,200
Speaker 1: Then just pour some cream into the jars, tighten the

860
00:56:56,200 --> 00:56:59,400
Speaker 1: lid and start shaking. It was a fun hands on

861
00:56:59,440 --> 00:57:02,120
Speaker 1: activity and they got to spread their butter on some

862
00:57:02,160 --> 00:57:04,879
Speaker 1: bread are crackers. When they were done, it always turned

863
00:57:04,920 --> 00:57:07,960
Speaker 1: out and was delicious. As well. As a teacher and

864
00:57:07,960 --> 00:57:10,000
Speaker 1: also someone who likes to cook from scratch, I've been

865
00:57:10,000 --> 00:57:12,920
Speaker 1: amazed at how little some students know about where their

866
00:57:12,920 --> 00:57:15,719
Speaker 1: food comes from. One year, when substituting in a high

867
00:57:15,760 --> 00:57:18,360
Speaker 1: school life skills class, we were planning a shopping list

868
00:57:18,400 --> 00:57:21,040
Speaker 1: for a breakfast menu. One teenage girl was surprised that

869
00:57:21,080 --> 00:57:23,440
Speaker 1: we need eggs to make French toast. I just couldn't

870
00:57:23,440 --> 00:57:26,840
Speaker 1: imagine how you'd make French toasts without eggs. Then she explained,

871
00:57:26,920 --> 00:57:30,880
Speaker 1: you just popped the frozen French toast into a toaster. Wow,

872
00:57:31,120 --> 00:57:35,080
Speaker 1: the things we learned from kids. I love this. This

873
00:57:35,160 --> 00:57:38,280
Speaker 1: is a great activity. Oh yeah, you know, might tires

874
00:57:38,360 --> 00:57:42,440
Speaker 1: some kids out, but also you get butter at the end. Oh,

875
00:57:42,560 --> 00:57:46,280
Speaker 1: it's great for anyone who's you know, at home, Uh

876
00:57:46,320 --> 00:57:50,280
Speaker 1: for Thanksgiving? Looking for activities with kids? Yeah yeah, highly,

877
00:57:50,480 --> 00:57:52,800
Speaker 1: highly recommend that kind of thing. At any time that

878
00:57:52,880 --> 00:57:59,040
Speaker 1: there's something relatively undangerous and and kind of um physically

879
00:57:59,360 --> 00:58:01,880
Speaker 1: laborious that you can just just have a child do.

880
00:58:02,960 --> 00:58:07,600
Speaker 1: They're usually into it. There there burning energy man uh

881
00:58:07,960 --> 00:58:11,800
Speaker 1: Zuzana wrote, Um, this may fall under the random section,

882
00:58:11,920 --> 00:58:14,480
Speaker 1: but I wanted to tell you about my somewhat unorthodox

883
00:58:14,560 --> 00:58:18,400
Speaker 1: experience of the American Thanksgiving dinner. I moved to the

884
00:58:18,400 --> 00:58:21,400
Speaker 1: States for college, and during freshman year, my roommate invited

885
00:58:21,440 --> 00:58:24,920
Speaker 1: me to her Korean Italian American home in Detroit for Thanksgiving.

886
00:58:25,320 --> 00:58:27,520
Speaker 1: Her mom was a great cook and prepared a feast

887
00:58:27,560 --> 00:58:30,439
Speaker 1: of Korean delicacies, but of course there were also mashed

888
00:58:30,480 --> 00:58:34,760
Speaker 1: potatoes and the mandatory pumpkin pie. For another Thanksgiving gathering,

889
00:58:34,800 --> 00:58:37,640
Speaker 1: I visited my sister in Providence and we decided to

890
00:58:37,680 --> 00:58:40,960
Speaker 1: make traditional Polish potato pancakes as a side dish. In

891
00:58:41,080 --> 00:58:44,120
Speaker 1: another year, I spent Thanksgiving alone and celebrated despite having

892
00:58:44,120 --> 00:58:46,520
Speaker 1: no national ties to the holiday, with a spread of

893
00:58:46,560 --> 00:58:50,760
Speaker 1: all American candies. In my experience, Thanksgiving is a delicious

894
00:58:50,760 --> 00:58:53,560
Speaker 1: excuse for families and friends to gather for a huge

895
00:58:53,600 --> 00:58:57,479
Speaker 1: dinner and mix whatever their cultural influences maybe into the pot.

896
00:58:57,800 --> 00:59:03,000
Speaker 1: And I love that. I love that too. One of

897
00:59:03,040 --> 00:59:06,080
Speaker 1: my very favorite things actually is I love asking people

898
00:59:06,400 --> 00:59:09,280
Speaker 1: what they are traditional Thanksgiving meals and just comparing because

899
00:59:09,280 --> 00:59:12,600
Speaker 1: there's history there and everything of how this side dish

900
00:59:12,640 --> 00:59:15,440
Speaker 1: got chosen over this side dish, and I I love it,

901
00:59:15,560 --> 00:59:19,200
Speaker 1: And there's always like, really impassioned family politics surrounding it,

902
00:59:19,360 --> 00:59:22,040
Speaker 1: and and it's really it's really fun and everyone does

903
00:59:22,080 --> 00:59:26,440
Speaker 1: have those very very specific takes on dishes that the

904
00:59:26,720 --> 00:59:30,320
Speaker 1: different family members insisted on um and would not let

905
00:59:30,320 --> 00:59:35,360
Speaker 1: go of. And yeah, I love it. And I also

906
00:59:36,280 --> 00:59:41,440
Speaker 1: Thanksgiving with all American candies. That's great, UM, very creative.

907
00:59:41,880 --> 00:59:46,760
Speaker 1: I am a big fan. Yes, yes, m Thanks to

908
00:59:46,800 --> 00:59:49,000
Speaker 1: both of those listeners for writing. If you would like

909
00:59:49,000 --> 00:59:50,960
Speaker 1: to write to as you can, Our email is Hello

910
00:59:51,040 --> 00:59:53,640
Speaker 1: at savor pod dot com. We are also on social media.

911
00:59:53,720 --> 00:59:56,840
Speaker 1: You can find us on Twitter, Facebook, and Instagram at

912
00:59:56,840 --> 00:59:58,640
Speaker 1: sabor pud and we do hope to hear from you.

913
00:59:59,120 --> 01:00:01,840
Speaker 1: Sabor is product of I Heart Radio. For more podcasts

914
01:00:01,880 --> 01:00:04,040
Speaker 1: my heart Radio, you can visit the i heart Radio app,

915
01:00:04,120 --> 01:00:07,160
Speaker 1: Apple Podcasts, or wherever you listen to your favorite shows.

916
01:00:07,160 --> 01:00:09,760
Speaker 1: Thanks as always to our super producers Dylan Fagan and

917
01:00:09,760 --> 01:00:11,920
Speaker 1: Andrew Howard. Thanks to you for listening, and we hope

918
01:00:11,960 --> 01:00:21,240
Speaker 1: that lots market things are coming your way.