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Speaker 1: Hello, and welcome to Saber production 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: have an episode for you about Borshed. Yes. Um, so

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Speaker 1: thanks to Chris for recently suggesting this one. I know

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Speaker 1: a few more listeners have suggested it. It's been really

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Speaker 1: fascinating research, no joke. Uh. I have very little familiarity

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Speaker 1: with for some reason. The strongest memory I have of

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Speaker 1: Borshed is second hand memory of like the time my

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Speaker 1: dad tried Borished and really liked it. He really liked it,

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Speaker 1: but it was like a nice restaurant, so he was

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Speaker 1: very suspicious. And he was also raised in like a

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Speaker 1: very you know, grits and hand type of growing up environment,

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Speaker 1: so this is a new fangled dish to him. But

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Speaker 1: he loved it. So that's like my experience. Huh. Um. Yeah,

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Speaker 1: I had it growing up a few times. Um. I

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Speaker 1: remember not liking it when I was a kid because

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Speaker 1: I I think, um, there was a sour note to

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Speaker 1: it that I didn't know what to do with. And

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Speaker 1: I don't think I liked beats either at the time. Um,

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Speaker 1: Like there was I found the kind of like earthy

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Speaker 1: sweetness of a beat a little bit cloying, I guess, um,

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Speaker 1: or or just strange, like I just like my palate

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Speaker 1: was not used to sweet plus earthy plus sour all

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Speaker 1: at the same time. Um. But thinking back, I'm like,

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Speaker 1: now that sounds incredible and I wanted a lot. Yeah,

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Speaker 1: this was this was very hungry reading. Um. It's also, um,

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Speaker 1: yesterday was the first day of fall, and the weather

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Speaker 1: here in Atlanta just turned on a dime to this, like,

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Speaker 1: go just fall weather. Um, it's been in like the

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Speaker 1: seventies today, it was in the fifties last night. Delightful,

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Speaker 1: delightful soup weather, very soupy weather. Oh well, I love

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Speaker 1: soup all the time. But yes, I was telling Lauren

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Speaker 1: before I've broken out my jackets. I'm in a hoodie

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Speaker 1: right now. Um. Yeah, even though borished in my mind,

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Speaker 1: which I find interesting. I thought it was a cold

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Speaker 1: soup and now I've learned and go like either way.

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Speaker 1: I primarily think of it as a hot soup, but

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Speaker 1: it can be both interesting Yeah yeah, but like I

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Speaker 1: love soups all the time anytime. Mm hmmm. Yes. Um.

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Speaker 1: It also does not have to have beats, which is

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Speaker 1: not a thing that I knew. Um, and I could

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Speaker 1: have sworn that we had done an episode on beats,

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Speaker 1: but I, yes, we haven't, okay, so hilariously, I know

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Speaker 1: why you might think this okay, other than the fact

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Speaker 1: that we've done a lot of episodes. Um, so we

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Speaker 1: have done an episode on radishes. And I, at the

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Speaker 1: beginning of our Radish episode made this whole I had

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Speaker 1: this whole big story, a whole claim about how much

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Speaker 1: I love Kung Fu Panda, And in Kung Fu Panda,

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Speaker 1: there's like a whole radish slash beat. I had it

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Speaker 1: mixed up on my head, which was which, but there's

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Speaker 1: a very cute slash terrifying scene um with what I

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Speaker 1: thought was a radish And then I was like, is

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Speaker 1: it a beat? And I actually had it removed from

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Speaker 1: the episode because I was so embarrassed that I've mixed

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Speaker 1: it up. Um. But I to me, they're intertwined because

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Speaker 1: of this incident, this KUNGRADI well, I don't think that's

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Speaker 1: why I thought that we had. It's in your subconscious.

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Speaker 1: It's in someone subconscious, uh, Kung Foo pandas that's why

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Speaker 1: you light mare. I still haven't seen that film. Yeah, yeah, no,

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Speaker 1: I just I just really could have sworn. I also

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Speaker 1: thought until I don't know, about ten minutes ago, that

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Speaker 1: we had done an episode on potatoes. We haven't. We

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Speaker 1: have no. No, that's not a thing that that's the

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Speaker 1: one that we've been too afraid to do. Like I said,

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Speaker 1: we've done many adjacent yeah, like French fries and lacas,

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Speaker 1: all kinds of stuff like that, but we have not

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Speaker 1: tackled potato. It's too big. The potato is enormous. I

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Speaker 1: mean physically it's normal sized, but topic wise very very large. Um. Anyway, um,

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Speaker 1: I feel like we've gotten ahead of ourselves a couple

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Speaker 1: of times here already. So so does this bring us

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Speaker 1: to our question? I always kind of want to mess

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Speaker 1: with you right here, But yes, all right, it does. Borised?

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Speaker 1: What is it? Well? Borised can be a lot of

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Speaker 1: specific things, um, but generally speaking, it's a savory soup

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Speaker 1: made with rich broth or stock, some sweet, earthy root

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Speaker 1: vegetables like beats other vegetables for flavor and texture, in

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Speaker 1: some kind of sour note from an acidic or perhaps

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Speaker 1: fermented ingredient. So it's complex and balanced and homey and comforting. Um,

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Speaker 1: Like like your grandma reminding you to bring a sweater,

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Speaker 1: but like served in a bowl. Oh I love that.

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Speaker 1: Uh yeah. The variations seriously are endless. Um borsh can

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Speaker 1: be served hot or cold, chunky or pure ad vegetarian um,

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Speaker 1: or with meat or poultry or fish stock, and or

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Speaker 1: with pieces of those proteins with a ham hawk in

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Speaker 1: there with boiled potatoes, with cabbage, with whatever vegetables you

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Speaker 1: have on hand. But it is fairly common to saute

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Speaker 1: carrots and onions and add them in as the beats,

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Speaker 1: cooking the broth um with vas instead of or in

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Speaker 1: addition to the stock with a pork fat for seasoning

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Speaker 1: with other seasonings like bay leaves or paprika or hot

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Speaker 1: peppers or saur kraut. It's often tweaked for religious dietary

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Speaker 1: restrictions in both Jewish and Orthodox households. UM, but yeah,

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Speaker 1: you don't even have to use beats. Um. Historically, the

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Speaker 1: word borished has been applied to any number of soups um.

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Speaker 1: The three types that seem most common today are um,

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Speaker 1: the red borshed with beats, white borshed, which is a

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Speaker 1: often like a potato leak, or a um otherwise like

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Speaker 1: like cereal grain and onion type soup served with slices

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Speaker 1: of sausage. This is particularly popular in Poland and around Easter.

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Speaker 1: UM and then green borshed, which is often a brothy

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Speaker 1: soup made with greens like sorrel or spinach. We are

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Speaker 1: focusing mostly on red borsched today and in any case,

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Speaker 1: uh red borshed and green borch as well. Um is

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Speaker 1: usually served with a dollop of sour cream and a

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Speaker 1: sprinkling of fresh herbs like parsley and dill. Um also

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Speaker 1: often with with rye or garlic bread for dipping and

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Speaker 1: or sopping. Sometimes they are dumplings like parogies involved Um.

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Speaker 1: It can be an everyday meal breakfast, lunch, or dinner,

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Speaker 1: or a special occasion food. There's a particular type um

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Speaker 1: that's served at Orthodox wakes. I don't know. Yeah, yeah,

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Speaker 1: SSL like a lot of holiday I think, particularly because

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Speaker 1: of the color ring. Sure, yeah, of holiday renditions. Yeah,

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Speaker 1: it's it's actually quite overwhelming because there are so many routes,

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Speaker 1: like we always say, and a lot of these but yeah,

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Speaker 1: I was like, we have to limit it to red.

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Speaker 1: Just are my mind is going to break? Yeah? That's

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Speaker 1: and and there and they are all I will get

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Speaker 1: into it in the history section. They are all tied together.

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Speaker 1: Yeah for sure. Um. But before we get there, what

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Speaker 1: about the nutrition? Uh, it depends, it depends on what

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Speaker 1: you put in it. Um, yes, yeah, that's that's that's

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Speaker 1: my only answer. I mean I don't know, that's Uh.

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Speaker 1: I would say that very generally speaking, Um, vegetables are

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Speaker 1: good for you, and this that tends to have a

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Speaker 1: bunch of those mm hmmm uh yeah. Yeah. You imagine

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Speaker 1: if you picked up a label, nutrition label and it's

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Speaker 1: just it the bend shrug emoji or are you going

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Speaker 1: to put in there? Um? I will say historically, um,

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Speaker 1: and this was a lot of things in here were

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Speaker 1: unfortunately kind of hard to verify. But I saw accounts

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Speaker 1: that people thought because it was sour that it was healthy.

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Speaker 1: Yeah yeah, Um. And again you know it depends on

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Speaker 1: I mean because because borsch comes in you know like

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Speaker 1: like like prepackaged like dried soup form. Um. You know,

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Speaker 1: you can get it canned, you can you can make

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Speaker 1: it yourself from vegetables that you just picked from your

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Speaker 1: garden that day. Um. You can add like quite a

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Speaker 1: lot of large to it. Apparently is a popular thing

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Speaker 1: to do in some places, which sounds delicious. So you know,

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Speaker 1: like right, right, your your your mileage, Your mileage is

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Speaker 1: gonna vary for sure. Um. We do have a very

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Speaker 1: limited number of numbers, or a couple a couple of numbers. Um.

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Speaker 1: So there are dozens of villages and cities around the

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Speaker 1: Ukraine and Russia named after borsched Um, including in Ukraine.

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Speaker 1: Um um, I'm going to try for pronunciation here. I

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Speaker 1: did try looking it up, but my Internet doesn't want

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Speaker 1: to let me do that right now. So bor Kiev,

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Speaker 1: I think, yeah, which means roughly belonging to Borish. I

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Speaker 1: don't know why that touched. I know, I know it.

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Speaker 1: I'm like, well, belonging to borsh Oh. During the Souchy

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Speaker 1: Winter Olympics and Russia, organizers planned to serve seventy thousand

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Speaker 1: gallons of It's beautiful. Yeah it is, it is um alright,

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Speaker 1: So we have a fascinating history on this one for you. Yes, uh,

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Speaker 1: And we are going to get into that, but first

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Speaker 1: we are going to get into a quick break for

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Speaker 1: a word from our sponsor. And we're back. Thank you sponsored, yes,

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Speaker 1: thank you. So just put this one. I really struggled

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Speaker 1: with the intro for this one because borished and in

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Speaker 1: this case, we're yeah, we're really focusing on kind of

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Speaker 1: the red boorish. The beat soup variety of boorished is

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Speaker 1: another one of those dishes that causes a lot of

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Speaker 1: debate over where and when it originated. Um. Yes, some

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Speaker 1: claim that borshed like soup originated in Ukrainian territory, though

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Speaker 1: without the beats now typically used for borished. Again in

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Speaker 1: this variety we're talking about, which weren't introduced to the

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Speaker 1: area until the eighteenth century, and beats are a separate episode. Okay,

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Speaker 1: I tried to like t L d R and it

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Speaker 1: got out of hand, so just soon one day to

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Speaker 1: talk about beats. A handful of Ukrainian historians posit that

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Speaker 1: borshed recipes first began appearing in Ukraine in the fiftdreds.

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Speaker 1: The first mentioned in the written record is often listed

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Speaker 1: as occurring in fifteen eighty four in the description of

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Speaker 1: a German traveler who tried it near Kiev, which was

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Speaker 1: in Ukraine. According to these historians, it arrived in Russia

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Speaker 1: much later, and according to some historians, much much later. Um.

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Speaker 1: The word borsched uh have come from the Slavic term

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Speaker 1: for hogweed, which was a vegetable that has now largely

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Speaker 1: been forgotten, but a lot of these proto boor soups

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Speaker 1: were probably made with common hogweed. In the seventeenth century,

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Speaker 1: John Gerard wrote about how Eastern Slavs would use hogweed

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Speaker 1: from stock to leaves to flowers, frequently fermenting all of

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Speaker 1: these pieces into something between beer and sauer kraut so

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Speaker 1: soup what sounds like a soup. Hogweed borshed was cheap

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Speaker 1: to make, so was often associated with the poor and

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Speaker 1: working class. Yeah. Um and hogweed um sometimes called cow parsnip,

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Speaker 1: is a plant in the appiasi, a family um carrot family,

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Speaker 1: and from what I understand, the stems and leaves are

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Speaker 1: the primary part of the plant used um or that

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Speaker 1: we're used for these early borched's um. So I think

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Speaker 1: that borched was was originally closer to what called green

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Speaker 1: borsh today. Borsch Uh started picking up in Russia definitely

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Speaker 1: in the late eighteen hundreds um as the Czarist military

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Speaker 1: was active then and it could be made in large batches.

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Speaker 1: And as more and more things got added to bortion,

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Speaker 1: including the now essential beats or at least for this

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Speaker 1: red bors we're talking about, the definition got messier, coming

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Speaker 1: to refer to any type of sour soup. In eighteen

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Speaker 1: twenty three, Russian book classified bored as the same thing

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Speaker 1: as a Russian sour soup sour cabbage soup called should

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Speaker 1: she should She? I apologize if I'm butchering it um.

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Speaker 1: But in eighteen forty two etymology book differentiated between the two.

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Speaker 1: So yeah, just a lot of confusion around all of that.

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Speaker 1: In nineteen o five, the crew of the Imperial Russian

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Speaker 1: battleship Tempken rebelled over rotten food, including rotten meat that

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Speaker 1: was crawling with maggots intended for boorish. Um. Well, it's

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Speaker 1: a lot of violence ensued. The rebel leader's body later

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Speaker 1: at a message pinned to it that read dead for

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Speaker 1: a bowl of soup um, and the whole incident was

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Speaker 1: later turned into a movie. MH. Yep. In her journey

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Speaker 1: to catalog All the Ways of Making Borshed, chef and

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Speaker 1: cookbook author only A. Hercules discovered just so many ways,

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Speaker 1: historical and modern ways and recipes of of going about

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Speaker 1: making boorish, including an early nineteenth century boorish made for Russians.

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Speaker 1: Are at a base of three stocks morale, mushrooms, goose,

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Speaker 1: and veal with dried prunes and sour cherries for that

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Speaker 1: tart note, and this recipe really stuck out to her

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Speaker 1: in terms of richness and compared to her own strict

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Speaker 1: family recipe that she'd grown up with in Ukraine, which

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Speaker 1: called for tender oxtail simmered for hours, pan fried Julian

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Speaker 1: carrots and onions, tomatoes, Julian beats of the light colored variety,

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Speaker 1: ball of potatoes, and red kidney beans, briefly cooked, shredded cabbage,

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Speaker 1: and then seasoned with homemade sour cream and salt cured

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Speaker 1: pork or sun dried tomatoes, and gobies which was the

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Speaker 1: type of fish, which is the type of fish local

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Speaker 1: to the region, tapped with handfuls of dill, often fermented

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Speaker 1: during the winter months. The resulting soup was meant to

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Speaker 1: be so thick that the spoon would stand up straight

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Speaker 1: within the liquid um. In between bites, people might eat

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Speaker 1: hot chilies or spring onions, or bites of rye or

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Speaker 1: garlic bread. But it was just a really lovely description

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Speaker 1: and made me want this thing that I've never had

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Speaker 1: quite desperately. Yes, after the Bolshevik Revolution in nineties seventeen,

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Speaker 1: many white Russians fled the country some to China. After

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Speaker 1: China officially recognized the USSR and the Sino Japanese War

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Speaker 1: broke out, many of those moved to then British colony

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Speaker 1: Hong Kong, bringing borshed with him, often made with more

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Speaker 1: readily available ingredients of cabbage, oxyen, tomatoes, um, and to

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Speaker 1: this day, borshe is a popular dish at Russian restaurants

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Speaker 1: in Hong Kong. As the Industrial Revolution picked up, borshed

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Speaker 1: was a Soviet cafeteria staple for factory workers. Eastern European

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Speaker 1: Jewish refugees introduced um borshed, or largely introduced bors to

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Speaker 1: the US, and the tea at the end is thought

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Speaker 1: to be a Yiddish transliteration. Also, I know it's kind

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Speaker 1: of a point of contention of saying borsh versus borsched,

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Speaker 1: but I've always heard borshed. I've I've often heard it

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Speaker 1: with like with like a soft tea at the end,

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Speaker 1: sort of um. The way that the way it reminds

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Speaker 1: me of the way that Holly Fry wants explained to

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Speaker 1: me how to pronounce something in French. She's like, you

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Speaker 1: think about the letter at the end, but you don't

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Speaker 1: say it, and so I'm like, okay, and I think

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Speaker 1: I've actually been going back and forth in my pronunciation

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Speaker 1: UM so far this episode. But yeah, yeah, I will

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Speaker 1: say that there are a lot of related UM words

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Speaker 1: in a lot of different languages UM for this product.

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Speaker 1: But right in American English it is a B O

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Speaker 1: R S H T. Yes, yes, the the I don't know,

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Speaker 1: I I don't know what is most Commons listeners, you

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Speaker 1: can let us know, goodness, and if you have like

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Speaker 1: notes on a specific etymology of any of them, we

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Speaker 1: want to hear about it. Always always. After World War

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Speaker 1: Two ended declassified Russian manuals and who did recipes for boorished? Um?

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Speaker 1: The primary tip in these manuals was to take your

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Speaker 1: time with the base, like really that stock simmer. Yeah.

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Speaker 1: The recipe was kept classified by the CIA until twenty twelve.

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Speaker 1: And and this is it's not that it's not that

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Speaker 1: this recipe, it's not that the Soviet recipe for borished

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Speaker 1: was considered like dangerous um information that needed to be

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Speaker 1: hidden from the American public. UM. It actually kind of

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Speaker 1: came out UM that that this was part of these

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Speaker 1: classified papers, because it's sort of highlights how ridiculous it

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Speaker 1: was that the CIA was keeping all of these things

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Speaker 1: under such tight locking key for so long. Um And

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Speaker 1: it wasn't until right, yeah, yeah, yeah, it wasn't until

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Speaker 1: that this whole campaign um U, an organization like sued

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Speaker 1: the CIA for like freedom of information basically and got

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Speaker 1: all of this stuff released and and unearthed. In the

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Speaker 1: middle of all of this information that they had gathered

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Speaker 1: was yeah, this Soviet recipe for borshed yes um okay.

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Speaker 1: And then in the Soviet Union launched a human mannequin

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Speaker 1: named Ivan into space as a part of a series

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Speaker 1: of tests trying to ascertain the effect space travel would

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Speaker 1: have on an actual living human. Ivan carried with him

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Speaker 1: a lot of life forms like mice and bacteria, but

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Speaker 1: also Ivan was meant to use his voice, which he

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Speaker 1: They gave him a voice to test the communication equipment.

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Speaker 1: The Soviet engineers struggled to think of something for Ivan

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Speaker 1: to say, knowing the West would likely intercept the message

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Speaker 1: and try to decode whatever secret meaning was in there. Um.

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Speaker 1: So they settled on, among other things, a recipe for

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Speaker 1: borsh just reading a recipe for board, yes um, and

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Speaker 1: freeze dried borsch in a tube, but later went to

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Speaker 1: go on to space to actually go onto space to

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Speaker 1: feed Russian cosmonauts and semi recently. It was kind of

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Speaker 1: like an anniversary and people you could get it at

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Speaker 1: like a vending machine on Earth to try space borshe um.

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Speaker 1: In two thousand, an editor of one of Russia's big

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Speaker 1: publishing houses drove to food writer and historian William polk

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Speaker 1: Lebkin's house only to find him murdered, stabbed to death. Yeah,

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Speaker 1: that took a turn. Um with his own military dagger.

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Speaker 1: Last scene alive the day Vladimir Putin was elected. Um,

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Speaker 1: nothing stolen. Also, this really really makes me want to

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Speaker 1: come back and talk about vodka because he wrote about books.

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Speaker 1: He wrote books about iconic dishes tied to national identity

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Speaker 1: like vodka. I just want to know so much more. Um.

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Speaker 1: In pop Lupkin's book, The Cuisine of Our People's are

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Speaker 1: meaning the USSR in this context, he wrote, one could

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Speaker 1: understand and forgive foreigners for calling borished a Russian national dish,

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Speaker 1: but when it turns out that they gleaned the information

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Speaker 1: from Soviet cookbooks or from restaurant menus, one is embarrassed. Um. Yeah,

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Speaker 1: So he was digging into all of the stuff that

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Speaker 1: we're talking about, and and all of this is about

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Speaker 1: to get very much more intense. Yes, so in tensions

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Speaker 1: between Ukraine and Russia grew between who owned Bished, the

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Speaker 1: whole thing started, our guests escalated a is a better word.

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Speaker 1: That year when a Ukrainian chef named Ivan Klopotenko started

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Speaker 1: an effort to get the u N's cultural agency to

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Speaker 1: have Bished registered as a part of that country's national

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Speaker 1: cultural hay edge. Oh okay, so this is by no

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Speaker 1: means a new argument um, and it was definitely kicked

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Speaker 1: up a notch in when conflict broke out between Kremlin

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Speaker 1: supported militants and Ukraine, resulting in thirteen thousand. This over

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Speaker 1: a six year period. Klopatenko claimed his whole effort came

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Speaker 1: out of a desire to correct the in his mind

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Speaker 1: misconception that Borsch was a Russian dish, and in part

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Speaker 1: a response to a tweet from the Russian Foreign Ministry

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Speaker 1: that labeled Borish as one of Russia's most famous and

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Speaker 1: beloved dishes. He said, they're already at war with us,

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Speaker 1: what's the worst they can do? Um. As part of

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Speaker 1: this push, he assembled a dozen experts and twenty six

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Speaker 1: different recipes from all across Ukraine, including Russian and ex Crimea.

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Speaker 1: It really is a fascinating spread of recipes, many passed

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Speaker 1: down for generations. And this whole thing is ongoing. Yeah yeah.

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Speaker 1: He he organized a whole institute about Ukrainian culture over this,

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Speaker 1: focusing on borshed Um because from what I understand it,

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Speaker 1: it's sort of um, just salt in the wound of

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Speaker 1: this large ongoing cultural conflict UM. Because as a as

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Speaker 1: a power in the region in the world UM, Russia

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Speaker 1: has you know, long had a military presence in the Ukraine,

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Speaker 1: and they have been conflicts over Crimea and UM and

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Speaker 1: and over leadership in the Orthodox Church. And there's this

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Speaker 1: real perception in in Ukraine of of Russia trying to

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Speaker 1: like appropriate all of Slavic culture as belonging to Russia

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Speaker 1: and like to like the privileged class in Moscow particularly,

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Speaker 1: I think, mm hmm and so so yeah, so, so

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Speaker 1: all of these things have been happening UM surrounding that.

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Speaker 1: In Mark of this year, one Ukraine held a borshed

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Speaker 1: cook in Um as part of their campaign to the

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Speaker 1: United Nations. UM and Kliptenko gathered cooks and chefs from

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Speaker 1: around the country to present these these right, these regional

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Speaker 1: recipes on YouTube. I think they also held a strug,

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Speaker 1: a string of public events around the country where they

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Speaker 1: brought like a giant kettle around and cooked borsh at

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Speaker 1: different festivals, or at least had formed the plan too.

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Speaker 1: I'm not sure with COVID and everything, how that's going on. UM.

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Speaker 1: Back in back in December, after that tweet from the

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Speaker 1: Russian Foreign Ministry, UH, Ukrainian ministers held a borshed off.

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Speaker 1: Two collaborated on a version with cherries and two on

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Speaker 1: a version with fried cabbage. Also, the Ukrainian embassy in

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Speaker 1: Paris got an apology out of the Michelin Guide for

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Speaker 1: having described borished as a Russian dish. Whoa yeah, yeah, dang,

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Speaker 1: all right. Uh. One Russian chef Boris Akamov, who is

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Speaker 1: considered a leader in Russia's farm to table movement, said

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Speaker 1: of this whole thing, we cannot say it's Ukrainian or Russian.

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Speaker 1: Borish is very popular now and it was very popular

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Speaker 1: two years ago in Ukraine and Russia. Out that boris

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Speaker 1: can be a thing that unites these countries but does

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Speaker 1: not divide. Oh, we'll see. Yeah, it is a lot.

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Speaker 1: A lot goes into these into these dishes, it really does. UM.

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Speaker 1: And I also like this quote from chef Oleg Poratikov.

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Speaker 1: The more I work with Slavic cooking, the more I

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Speaker 1: understand that any cooking is in the first place, home cooking,

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Speaker 1: whether it's French, Italian, German, Russian. If you look at

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Speaker 1: the heart of domestic cooking, we find many common points.

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Speaker 1: What is ravioli in essence? What are very niki Ukrainian

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Speaker 1: dumplings filled and boiled? They are precisely the same dishes

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Speaker 1: are dishes. It's not the politicians who come up with them,

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Speaker 1: it's ordinary people who come up with food. Oh. I

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Speaker 1: just like that because I feel like a lot of times,

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Speaker 1: you know, when you're trying to track down the origins

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Speaker 1: or the first or who did it, you just know

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Speaker 1: other people were doing it and not Yeah, and it's

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Speaker 1: and and right, and you know like like who who

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Speaker 1: recorded it in what book that got preserved? Um? And

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Speaker 1: whose voices are being paid attention to? And you know

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Speaker 1: what what is considered of cultural importance to different places

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Speaker 1: and different people. Um, it's always it's always, it's always

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Speaker 1: a best that it is that it is. I had

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Speaker 1: a point earlier today. I just remember it was like

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00:27:42,600 --> 00:27:46,959
Speaker 1: a choose your own adventure but every every pathway was

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Speaker 1: like a never ending road or like I'm never gonna

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Speaker 1: I have to focus on red Porsche or I'm never

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Speaker 1: gonna come out of here. Yeah, yeah, I think I

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Speaker 1: think that's what I That's what I Finally I was like, well,

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Speaker 1: like that that is what has risen up as the

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Speaker 1: primary type, and so I'm going with that. But there

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00:28:09,280 --> 00:28:11,840
Speaker 1: are yeah, there's so many different types since all of

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Speaker 1: these stories behind them and all of these like proud heritages. Um.

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Speaker 1: So yeah, definitely not saying we won't come back to those,

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00:28:22,560 --> 00:28:25,359
Speaker 1: Oh sure, absolutely absolutely, And and you know, like like

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Speaker 1: we're we're laughing about it a little bit because it

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00:28:28,200 --> 00:28:33,679
Speaker 1: is objectively a little bit funny whenever like like the

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Speaker 1: prime minister of a country gets involved in or or

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Speaker 1: like I think like the vice prime minister gets involved

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Speaker 1: in cooking soup to make a cultural point. Um, that's

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00:28:44,280 --> 00:28:47,440
Speaker 1: that's a little bit funny. Um. But it's also very

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Speaker 1: serious of course. And and you know, whenever people feel

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Speaker 1: like they're um like like something that is very much

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00:28:54,160 --> 00:28:58,200
Speaker 1: part of them is is being um uh denigrated or

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Speaker 1: disrespected or pulled away from them. Um. Of course that's

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00:29:02,160 --> 00:29:06,440
Speaker 1: not that's not a laughing matter. But you know, but

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Speaker 1: this just makes me want to try different kinds of

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Speaker 1: borsh me as well. Um immediately, yes, I know joke.

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Speaker 1: I've already been like where can I get it? Please?

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00:29:22,240 --> 00:29:26,160
Speaker 1: How can I make it? Um? Yeah. So hopefully we'll

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00:29:26,200 --> 00:29:31,320
Speaker 1: report back on the listeners if you have any information

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Speaker 1: or recipes. Yes, as always, we would love to hear

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Speaker 1: from you, We would um uh. And we do have

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Speaker 1: some listener mail for you today, we do. But first

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Speaker 1: we have one more quick break for word from our sponsor,

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

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Speaker 1: we're back with listens like a comforting bowl of yeah. Yes, okay,

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00:30:12,840 --> 00:30:19,280
Speaker 1: So we have two short zucchini messages. Okay, okay, yes, First,

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00:30:19,480 --> 00:30:22,200
Speaker 1: Josh wrote at the end of the Zucchini episode, Lauren

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00:30:22,280 --> 00:30:26,160
Speaker 1: describes a zudo machine, referring to the cranking Blade, and

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00:30:26,200 --> 00:30:28,640
Speaker 1: that just hit me as the perfect British pub name

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00:30:28,960 --> 00:30:34,560
Speaker 1: one for it to open, such an establishment, agreed, Oh yeah,

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00:30:35,200 --> 00:30:39,120
Speaker 1: oh the cranking Blade. Jeez, that sounds great. That sounds

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00:30:39,160 --> 00:30:42,000
Speaker 1: like a place like in a very kind of dark

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00:30:42,080 --> 00:30:45,600
Speaker 1: humor but still somehow lighthearted show. And that's the place

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00:30:45,600 --> 00:30:48,360
Speaker 1: they go. It's like, yeah, meet up at the cranking blade.

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00:30:48,760 --> 00:30:51,680
Speaker 1: Yeah yeah, and I'm and I'm imagining that there have

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00:30:51,760 --> 00:30:54,080
Speaker 1: to be co owners and that one of them is

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00:30:54,120 --> 00:30:56,080
Speaker 1: the crank and one of them is the blade. But

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00:30:57,080 --> 00:31:00,440
Speaker 1: which one, which one is what? That's the mr that's

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00:31:00,440 --> 00:31:03,760
Speaker 1: the mystery, and you never find out and you're always guessing.

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00:31:04,120 --> 00:31:10,240
Speaker 1: I like that, um, And then Jenna wrote, I'm listening

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00:31:10,240 --> 00:31:13,760
Speaker 1: to this episode in L O L A monster for

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00:31:13,920 --> 00:31:17,320
Speaker 1: zoodling love it. My dad had a garden while my

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00:31:17,360 --> 00:31:19,200
Speaker 1: brother and I were growing up, and boy did we

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00:31:19,360 --> 00:31:22,480
Speaker 1: get a lot of zucchini and tomatoes. We would ding

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00:31:22,520 --> 00:31:25,760
Speaker 1: dong ditch our neighbors, putting the zucchini on their porch,

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00:31:26,120 --> 00:31:31,080
Speaker 1: ring the doorbell and run fond memories. And I responded

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00:31:31,080 --> 00:31:33,040
Speaker 1: and I was like, that sounds like the best ding

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00:31:33,120 --> 00:31:36,960
Speaker 1: dong ditch ever on the planet, right, you know? And

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00:31:37,000 --> 00:31:39,720
Speaker 1: then Jinna was like, well, our neighbors got very tired

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00:31:39,760 --> 00:31:46,680
Speaker 1: of zucchini, but as you said, Lauren, zucchini produces a lot,

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00:31:46,840 --> 00:31:52,720
Speaker 1: so it's very prolific. Yeah. Yeah, um no, I would

450
00:31:52,760 --> 00:31:58,200
Speaker 1: love it. I would be so into it, I guess.

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00:31:58,240 --> 00:32:00,000
Speaker 1: I guess I would be for the first like seven

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00:32:00,000 --> 00:32:02,680
Speaker 1: at right times, and then maybe after that I would

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00:32:02,720 --> 00:32:06,360
Speaker 1: be like, oh man, yeah, I had to find a

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00:32:06,360 --> 00:32:09,160
Speaker 1: way to freeze zucchinia. Yeah, make something that you could

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00:32:09,200 --> 00:32:12,800
Speaker 1: freeze or give away. Yeah it's true, it's true, but

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00:32:12,880 --> 00:32:16,840
Speaker 1: it would be very nice for a while. Yes, yes,

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00:32:19,240 --> 00:32:22,640
Speaker 1: Jan wrote, Oh hey, Jan High, they didn't say that.

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00:32:22,640 --> 00:32:25,920
Speaker 1: That's me saying that to anyway, Jan wrote, I am

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00:32:25,960 --> 00:32:29,640
Speaker 1: a back catalog binger. I recently came across the Pavlova

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00:32:29,680 --> 00:32:33,160
Speaker 1: episode after listening to Lauren's meringue hints. I thought I'd

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00:32:33,160 --> 00:32:36,360
Speaker 1: tell you a cautionary tale from someone me who thought

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00:32:36,400 --> 00:32:40,800
Speaker 1: he was being smart. I wasn't. I love Mary Barry,

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00:32:40,840 --> 00:32:43,320
Speaker 1: a British cook with a long history of TV shows,

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00:32:43,360 --> 00:32:46,920
Speaker 1: specials and cookery books, so when she televised an episode

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00:32:46,920 --> 00:32:49,160
Speaker 1: with what looked like an excellent dessert in one of

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00:32:49,160 --> 00:32:52,360
Speaker 1: her shows, Cooking for a Crowd, I had to try it.

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00:32:52,800 --> 00:32:57,800
Speaker 1: She called it a merangue trunch, and wow, it was gorgeous.

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00:32:58,000 --> 00:33:01,600
Speaker 1: Photos of recipe attached off. I went to start this behemoth,

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00:33:02,080 --> 00:33:04,280
Speaker 1: pulling out my kitchen aid mixer. I began to read

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00:33:04,320 --> 00:33:07,320
Speaker 1: the instructions. Placed the egg whites in a spotlessly clean

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00:33:07,400 --> 00:33:09,680
Speaker 1: bowl and whisk with an electric whisk until they form

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00:33:09,760 --> 00:33:13,240
Speaker 1: stiff peaks. I read and thought, oh, I think I

473
00:33:13,240 --> 00:33:15,360
Speaker 1: can do better. Maringue is going to make a mess.

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00:33:15,400 --> 00:33:17,160
Speaker 1: Let's make it easier to get out of the bowl.

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00:33:17,880 --> 00:33:21,600
Speaker 1: Then I began to liberally spray the mixing bowl with

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00:33:21,760 --> 00:33:26,360
Speaker 1: PAM cooking spray. M hmm. In went the egg whites,

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00:33:26,520 --> 00:33:29,400
Speaker 1: On went the mixer. I waited and waited and waited.

478
00:33:29,840 --> 00:33:33,400
Speaker 1: Public service announcement. Always listened to Lauren. I waited and

479
00:33:33,520 --> 00:33:38,520
Speaker 1: waited and waited. Well after twenty minutes, I knew something

480
00:33:38,560 --> 00:33:41,880
Speaker 1: had gone wrong. The whites were not forming the stiff

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00:33:41,920 --> 00:33:44,840
Speaker 1: peaks the recipe said they would. In my defense at

482
00:33:44,840 --> 00:33:47,440
Speaker 1: the time, I was a very no at all cook,

483
00:33:47,720 --> 00:33:50,240
Speaker 1: not much of a defense, but there we are. I

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00:33:50,320 --> 00:33:52,520
Speaker 1: had to throw away the four eggs, wash the bowl,

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00:33:52,600 --> 00:33:54,760
Speaker 1: dry the bowl, and wipe it with a capful of vinegar.

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00:33:55,080 --> 00:33:56,920
Speaker 1: This part I did after calling my mother in law,

487
00:33:57,280 --> 00:34:03,440
Speaker 1: then dried it out again and restarted Walla stiff peaks again.

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00:34:03,760 --> 00:34:07,840
Speaker 1: Always listen to Lauren or read Mary Barry's recipes carefully.

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00:34:08,160 --> 00:34:13,239
Speaker 1: I'm better at cooking when I do this. We've all

490
00:34:13,320 --> 00:34:17,160
Speaker 1: made these mistakes. Oh yeah, yeah, you're like, oh man,

491
00:34:17,239 --> 00:34:19,359
Speaker 1: I have an idea, and then you're like, Wow, that

492
00:34:19,480 --> 00:34:23,840
Speaker 1: wasn't a great idea, was it that? Looking back on

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00:34:23,920 --> 00:34:26,040
Speaker 1: that moment though, it's so funny when you're like when

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00:34:26,040 --> 00:34:28,560
Speaker 1: you remember thinking that you were a genius and no

495
00:34:28,640 --> 00:34:33,440
Speaker 1: one else has ever considered this yeah, and then you're like, oh,

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00:34:33,600 --> 00:34:42,240
Speaker 1: this is what I see? Yeah, yes, yes, um, And

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00:34:43,120 --> 00:34:46,360
Speaker 1: thank you so much Jan for all of your messages

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00:34:46,400 --> 00:34:48,759
Speaker 1: as you've worked through the backlog. Who knows when you

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00:34:48,840 --> 00:34:51,479
Speaker 1: actually get to this, um, but it's been a great

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00:34:51,520 --> 00:34:54,360
Speaker 1: year and kind of a walk down memory lane for

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00:34:54,400 --> 00:35:00,279
Speaker 1: the both of us. Yes, yes, absolutely, yes, So thanks

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00:35:00,280 --> 00:35:02,719
Speaker 1: to both of those listeners for writing in. If you

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00:35:02,760 --> 00:35:04,799
Speaker 1: would like to write to us, that you can. Our

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00:35:04,880 --> 00:35:07,680
Speaker 1: email is hello at savor pod dot com. We're also

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00:35:07,719 --> 00:35:10,480
Speaker 1: on social media. You can find us on Twitter, Facebook,

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00:35:10,480 --> 00:35:13,040
Speaker 1: and Instagram at savor pod and we do hope to

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00:35:13,080 --> 00:35:15,680
Speaker 1: hear from you. Savor is a production of I Heart Radio.

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00:35:15,840 --> 00:35:18,120
Speaker 1: Four more podcasts from my Heart Radio. You can visit

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00:35:18,160 --> 00:35:21,040
Speaker 1: the I Heart Radio app, Apple Podcasts, or wherever you

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00:35:21,120 --> 00:35:23,880
Speaker 1: listen to your favorite shows. Thanks as always to our

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00:35:23,920 --> 00:35:27,280
Speaker 1: superproducers Dylan Fagan and Andrew Howard. Thanks to you for listening,

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00:35:27,320 --> 00:35:29,080
Speaker 1: and we hope that lots more good things are coming

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Speaker 1: your way,