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Speaker 1: Hello, and welcome to Saber production of iHeartRadio.

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Speaker 2: I'm Annie and I'm Lorn vogel Bum and today we

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Speaker 2: have an episode for you about Jamaican patties.

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Speaker 1: Yes, and the cravings are real. The craving.

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Speaker 2: Oh, this was a really intense craving episode. I was

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Speaker 2: writing this yesterday and I was like, I might die.

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Speaker 2: I might literally die if I do not obtain a

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Speaker 2: Jamaican patty.

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Speaker 1: At some point during this reading, Yeah, me too. I

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Speaker 1: mean I immediately went up. I was looking up where I

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Speaker 1: could get so yeah, me too. Just then I got

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Speaker 1: other cravings. That's also the risk.

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Speaker 2: Oh yeah, no, I was like, oh no, don't tell

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Speaker 2: me about your oxtail, right exactly.

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Speaker 1: I can't buy everything. Yes. Was there any particular reason

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Speaker 1: this was on your mind? Mard?

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Speaker 2: Okay, So I've had Pepa sauce on my list for

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Speaker 2: a long time, and for some reason I was looking

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Speaker 2: at that and I just kind of got sidetracked by

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Speaker 2: the patties and I was like, let's talk about let's

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Speaker 2: talk about the patties. Yes, and especially so the sauce

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Speaker 2: caught my mind. That's a brand of like brown sauce

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Speaker 2: from Jamaica and Jamaica was on my mind because of

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Speaker 2: course they just got hit really hard by Hurricane Melissa.

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Speaker 2: You know, some like four hundred thousand people are affected,

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Speaker 2: and I know times are real tough for like a

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Speaker 2: lot of people globally right now. But you know, if

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Speaker 2: you have money or other resources to give, there are

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Speaker 2: a lot of great ones out there, including one that

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Speaker 2: the national government in Jamaica set up. It's at support

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Speaker 2: Jamaica dot gov dot JM. Yeah, or just our perennial

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Speaker 2: favorite World Central Kitchen.

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Speaker 1: Yes, yes, absolutely, and we're going to talk about this

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Speaker 1: a little bit more in the history. But they are

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Speaker 1: a very Jamaican patties are a very comforting, oh yeah,

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Speaker 1: nostalgic food that I find fascinating. How you can get

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Speaker 1: them at like, I don't know, a gas station and

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Speaker 1: heat them up, or you can get them at a

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Speaker 1: very nice restaurant. They have really transcended people love them.

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Speaker 2: Yeah, yeah, oh right, because they're just an amazing comfort

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Speaker 2: food they are, and.

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Speaker 1: I love them. I do always think of across the

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Speaker 1: Spider Verse the movie.

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Speaker 2: Oh I don't remember, I don't remember what part that

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Speaker 2: was in so.

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Speaker 1: Early on when the bad guy is trying to steal

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Speaker 1: money from a bodega in New York. Spider Man comes

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Speaker 1: in and heats up a Jamaican patty and does his

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Speaker 1: typical equips a little bit of banter and asked the

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Speaker 1: store owner, you know how much for the patty? And

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Speaker 1: he's like, if you get rid of this guy? Uh.

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Speaker 1: And actually Benjing with Babbish did an episode recreating the

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Speaker 1: Spider Verse specific Jamaican patty adorable, yes, and I watched

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Speaker 1: it today and it didn't help my cravings at all.

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Speaker 2: Hands them yeah, intensified sure, yes. Also doing this research,

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Speaker 2: I have never heard of aki, which is a fruit

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Speaker 2: that is very It's like the national fruit of Jamaica.

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Speaker 2: It's very popular in Jamaica, and I want to do

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Speaker 2: an episode on it because I've never heard of it

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Speaker 2: and it has quite a history. It does, it does right.

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Speaker 2: I had heard of it before because of aqi and saltfish. Yes,

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Speaker 2: as a dish, but I don't have any personal experience

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Speaker 2: with it.

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Speaker 1: So future episode, yeah, but for past episodes, for this one,

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Speaker 1: I would say Jamaican jerk meat pies. Yeah. Chilies that

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Speaker 1: we have done, We've done various chilies, a rape us, turmeric,

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Speaker 1: human yeah. All spice, ginger. Yeah, there's a lot going

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Speaker 1: on with this one. There certainly is, yes, so I

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Speaker 1: guess that brings us direct question. Yeah, Jamaican patties, Yeah,

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Speaker 1: what are they? Well?

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Speaker 2: Jamaican patties can come in many forms, but basically you're

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Speaker 2: looking at a handheld sized savory pie made with a tender,

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Speaker 2: flaky crust that's often yellow to gold in color from

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Speaker 2: the warm spices like turmeric and or curry powder that

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Speaker 2: it contains, and also tender filling made from traditionally or

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Speaker 2: like kind of classically ground beef seasoned with lots of

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Speaker 2: savory spicy additions like thyme and scotch bonnet, creating this

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Speaker 2: just deeply satisfying umami bomb of a hand pie. The

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Speaker 2: fillings tend to be mildly saucy, you know, like a

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Speaker 2: like pretty thick, with the ingredients chopped small or shredded.

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Speaker 2: Alternatives to beef include things like curried or jerk chicken,

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Speaker 2: or curried potatoes and veg or other stewed veg, but

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Speaker 2: really anything goes. They're usually a half circle or like

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Speaker 2: a rounded rectangle in shape. They're baked and served warm,

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Speaker 2: often available as a street food, and might be eaten

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Speaker 2: as a snack or a meal especially for lunch by themselves,

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Speaker 2: or with toppings, or as a sort of sandwich filling

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Speaker 2: in cocoa bread, maybe with toppings on there too, a

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Speaker 2: cocoa bread being a sort of soft, slightly sweet wheat

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Speaker 2: flour bun that's made with a little bit of coconut

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Speaker 2: milk in the dough, or with side dishes like rice

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Speaker 2: and peas or French fries or fried plantains.

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Speaker 1: Oh, they're so good. They're so good.

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Speaker 2: Jamaican patties are just this perfect little pocket of tender, flaky, savory,

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Speaker 2: seasoned satisfaction. They're like when the sun crusts the horizon

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Speaker 2: and hits you, just warm and full.

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Speaker 1: Yeah, they're really lovely. They're just honestly lovely.

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Speaker 2: Oh, okay, we're going to work on it. We're gonna

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Speaker 2: work through this. And okay, I do want to say

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Speaker 2: here at the top that these are a food item

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Speaker 2: that people have opinions about, including you know, lots of

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Speaker 2: personal favorite styles and right, lots of nostalgia.

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Speaker 1: And I have relatively.

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Speaker 2: Limited experience, but I want you to know that your

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Speaker 2: favorite is correct, and I would never try to tell

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Speaker 2: you otherwise. I am in explaining other varieties. I am

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Speaker 2: meterally reporting what I have.

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Speaker 1: Read very diplomatic.

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Speaker 2: Yes, yes, it's for it's for personal fear and safety

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Speaker 2: related reasons. But okay, let's start with the crust. So

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Speaker 2: what you are traditionally looking at is a form of

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Speaker 2: savory pastry made with like kind of a lot of fat,

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Speaker 2: you know, some kind of fat that's going to contribute

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Speaker 2: to the flakiness of the crust by creating pockets in

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Speaker 2: the dough as it bakes. And this works best with

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Speaker 2: a fat that's going to be solid at room temperature

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Speaker 2: so that it holds space in the dough, but that

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Speaker 2: will melt in the oven, leaving yes, small pockets as

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Speaker 2: it soaks into the dough. And then furthermore, kind of

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Speaker 2: like fries, the internal layers of dough as it cooks.

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Speaker 2: And depending on what you're going for, you can work

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Speaker 2: in the fat by lamination, that is, by layering the

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Speaker 2: fat with the dough base and folding and refolding, which

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Speaker 2: creates like a puff pastry kind of situation, or perhaps

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Speaker 2: more simply by cutting in the fat by hand, like

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Speaker 2: with knives, or giving it like a nice even pulse

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Speaker 2: in a food processor, as you might for a short

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Speaker 2: crust pastry or like good flaky biscuits, And I hear you,

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Speaker 2: I hear you, and again I assure you that your

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Speaker 2: opinion on this is correct. Whichever one, whichever one that's

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Speaker 2: up to you. The fat is often suet, which is

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Speaker 2: the neutral flavored, solid textured beef fat that's taken from

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Speaker 2: around a cattle's kidneys. But I've also seen recipes call for,

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Speaker 2: perhaps most traditionally, the fat from kurve goat is it

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Speaker 2: thing that I read or kind of on the other end,

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Speaker 2: adapted for less specialty ingredients like butter or vegetable shortening.

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Speaker 2: If you do go for the curried goat fat, that's

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Speaker 2: a great short cut in heavy scare quotes in terms

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Speaker 2: of flavor and color. And the scare quotes are there

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Speaker 2: because that is a very long shortcut that is making

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Speaker 2: an entire complex dish. But yeah, you can also add

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Speaker 2: straight turmeric or some Jamaican curry powder, which is a

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Speaker 2: blend that includes turmeric and allspice and other like warm

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Speaker 2: pungent spices like mustard seed, ginger, coriander in cuman to taste,

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Speaker 2: plus spicy scotch, bonnet, chili peppers, or chili powder rather

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Speaker 2: if you've never had it. It's a really interesting Caribbean

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Speaker 2: take on a curry blend and colored like really bright

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Speaker 2: orange yellow from that turmeric, really tasty, highly recommend. But

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Speaker 2: then okay, so the fillings, Yeah, the sort of prototypical

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Speaker 2: ground beef filling is stewed with an array of seasonings

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Speaker 2: aliums like onion and garlic, as much hot scotch bonnet

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Speaker 2: as you want, maybe some savory prepared sauces like Worcester

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Speaker 2: she shear or the aforementioned pick a pepper sauce, which

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Speaker 2: is right, this brown sauce with like savory, spiced, tart

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Speaker 2: sweet kind of flavors.

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Speaker 1: Then yeah, herbs.

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Speaker 2: And spices like thyme, bay leaf, allspice, and cayenne pepper,

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Speaker 2: plus probably some of that Jamaican curry powder to sort

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Speaker 2: of round everything out. So yeah, you cook all that

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Speaker 2: down and then I've read usually you mix in bread

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Speaker 2: crumbs for texture. I didn't see any recipes that did

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Speaker 2: not call for bread crumbs. But I'm not going to

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Speaker 2: say I can't tell you what to do. Yeah, because

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Speaker 2: people can and will do anything, you know, like curried vegetables.

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Speaker 2: I've seen potato and chick pea a lot, along with

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Speaker 2: maybe some like peas and carrots kind of situation. Or

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Speaker 2: write curried chicken, curried goat, jerk chicken, or other proteins.

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Speaker 2: Maybe some seaf food like fish, shrimp or lobster kalalou,

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Speaker 2: which is a type of stewed greens. It's also a

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Speaker 2: type of green. We'll have to do an episode about

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Speaker 2: it later. Or maybe some stewed spinach I don't know,

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Speaker 2: like a meat substitute, like a stewed soy crumbles or

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Speaker 2: mushrooms or jackfruit aki and sealtfish patty. Yeah, I don't know.

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Speaker 2: Add a slice of cheddar or American cheese in there. Yeah,

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Speaker 2: do whatever you want, Do whatever you want, you know.

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Speaker 1: Well, what about the nutrition? Oh that really depends.

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Speaker 2: You know. These are meant to be filling, and they

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Speaker 2: do have heavy punches of fat involved, you know, But right,

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Speaker 2: eat a vegetable filling is great.

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Speaker 1: Yes, eat a vegetable, perhaps in your Jamaican.

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Speaker 2: Past Sure, get a variety.

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Speaker 1: Yeah, that's the recommendation. We do have some numbers for you,

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Speaker 1: we do, so, okay.

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Speaker 2: Patties certainly are made by families at home, but they

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Speaker 2: are also a big business. For example, Jamaican producer Juicy

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Speaker 2: Patties has at least sixty fast food locations around Jamaica.

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Speaker 2: They also distribute to supermarkets, convenience stores, and schools, and

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Speaker 2: have further distribution in ten other countries around the Caribbean

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Speaker 2: plus in the UK. Plus they've got a brand new

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Speaker 2: fifteen restaurants in the US as of this year. As

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Speaker 2: of last year, they were producing some forty eight million

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Speaker 2: patties per year. And yeah, early during their time, a

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Speaker 2: couple of their shops were in Brooklyn, they sold twenty

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Speaker 2: four thousand patties in a week, which is yeah, which

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Speaker 2: is a number I don't really understand. I'm just like, okay, yeah, cool.

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Speaker 2: There was clearly a desire, Yes, definitely.

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Speaker 1: Yeah.

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Speaker 2: For like, speaking of numbers, I guess I don't really understand.

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Speaker 2: A rival brand, Tasty Patty, also out of Jamaica, has

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Speaker 2: a factory that can do one hundred and fifty thousand

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Speaker 2: patties a day.

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Speaker 1: That's a lot.

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Speaker 2: Also, yes, and it's not only local to Jamaica, it

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Speaker 2: is spread out from there. An American brand called Golden Crust,

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Speaker 2: which was started up in nineteen eighty nine by Jamaican

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Speaker 2: immigrants whose parents had a long run running bakery. They

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Speaker 2: now have over one hundred and twenty five restaurants across

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Speaker 2: the United States and make some forty million patties a

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Speaker 2: year for distribution in their franchises and also at grocery stores.

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Speaker 2: The brand helped create National Jamaican Patty Day here in

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Speaker 2: the US in twenty fifteen. It is the first Saturday

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Speaker 2: of every August, so we blew past that one this year,

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Speaker 2: and Toronto holds its own Patty Day on February twenty third.

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Speaker 1: Yes, and there's very specific historical reason for that, yeppers. Yes, yes,

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Speaker 1: there is.

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Speaker 2: And yeah, but we are going to get into that

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Speaker 2: history as soon as we get back from a quick

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Speaker 2: break for word from our sponsors, and we're back.

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Speaker 1: Thank you sponsor, Yes, thank you. So. The Jamaican patty

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Speaker 1: is frequently linked to the cornish pasty introduced to the

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Speaker 1: Caribbean by the UK, and also the impinada introduced by Spain.

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Speaker 1: Both were pockets of dough typically stuffed with meats, vegetables,

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Speaker 1: and spices. Separate episodes, for sure, and also worth noting

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Speaker 1: that just because these were influences in the timeline of

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Speaker 1: Jamaican patties, people have been making these types of easily

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Speaker 1: transportable dough with filling type things for ages. Yeah.

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Speaker 2: Yeah, see our meat pies episode for more about that.

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Speaker 1: Yes. Also, this was another episode that was kept having

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Speaker 1: to remind myself this is a food show. Food is political.

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Speaker 1: But the history of the colonization of Jamaica is a

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Speaker 1: long one, and we have talked about it before. I

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Speaker 1: think Jamaican Jerk, we really talked about it a lot.

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Speaker 1: But the British colonized Jamaica in the sixteen hundreds and

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Speaker 1: maintained a presence there until Jamaica secured their independence in

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Speaker 1: nineteen sixty two. A very brief search on the history

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Speaker 1: of the Cornish pasti suggests that early Cornish pastis, which

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Speaker 1: were dough pockets filled with a wide range of proteins, gravies,

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Speaker 1: fruits and vegetables, all kinds of things. They go as

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Speaker 1: far back as the thirteenth century in the UK. However,

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Speaker 1: the sixteen hundreds is really when they grew in popularity

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Speaker 1: and our modern understanding of them started to take shape.

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Speaker 1: This matches up with when the UK was colonizing Jamaica,

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Speaker 1: so it makes sense that Cornish pastis and a desire

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Speaker 1: for them influenced the history of the Jamaican patty. Meanwhile,

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Speaker 1: recipes for impanada started appearing in Spanish cookbooks in the

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Speaker 1: fifteen hundreds before the British defeated them. Spain had colonized

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Speaker 1: and appressed Jamaica, So that also lines up timing wise,

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Speaker 1: and both of these things were influenced by older filled

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Speaker 1: doe pockets That would take forever to expound upon, but

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Speaker 1: just to say, yeah, it's been around for a long time.

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Speaker 2: Yeah, super basically for a long time. The dough wasn't

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Speaker 2: really meant to be eaten necessarily, but then right around

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Speaker 2: that time in history, better does were developed.

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Speaker 1: Yes, and it was convenient. It's convenient, yeah, to hold something.

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Speaker 1: Maybe you wouldn't eat the dough because you were a

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Speaker 1: minor or what have you, a minor as in someone

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Speaker 1: working in a mine. Oh, yes, good distinction. Yeah, yes,

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Speaker 1: So it was just it was a good way if

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Speaker 1: you were busy, if you were working, here's your transport,

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Speaker 1: need something portable. Yeah, So going back to Jamaica, enslaved

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Speaker 1: West Africans forcibly relocated to the Caribbean, adapted these cornish

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Speaker 1: pasties and impanadas with what they had and their own

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Speaker 1: taste and histories, sometimes at the demands of European families

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Speaker 1: living there who wanted to recreate European dishes like the

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Speaker 1: Cornish pasty. Beef first introduced to Jamaica by the Spanish

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Speaker 1: in the fourteen hundreds was the protein of choice. Over time,

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Speaker 1: these patties melded with other cultural inflames is in the area,

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Speaker 1: particularly from Indian and Chinese folks, because while the British

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Speaker 1: abolished slavery in eighteen thirty four, they still found a

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Speaker 1: lot of workarounds to minimize cost, like using endingured laborers

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Speaker 1: from places like China and India since India was still

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Speaker 1: under the British Empire at the time. A lot of

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Speaker 1: Indian spices like human turmeric and curry were imported into

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Speaker 1: Jamaica and incorporated into Jamaican patties. The methods and taste

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Speaker 1: of the indigenous Chino they also influenced the trajectory of

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Speaker 1: the patty, particularly with ingredients like scotch bonnet peppers, first

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Speaker 1: from modern day Venezuela. The Chino had made their way

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Speaker 1: into Jamaica sometime between six hundred and nine hundred CE,

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Speaker 1: and some historians believe that they were the ones who

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Speaker 1: introduced the Scotch bonnet to Jamaica, while others think that

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Speaker 1: it actually originated there. Future episodes. Oh yeah, Jamaican immigrants

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Speaker 1: brought these patties with them to the UK in the

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Speaker 1: nineteen forties and to North America in the sixties and seventies.

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Speaker 1: This is also when two of the biggest commercial Jamaican

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Speaker 1: patty companies opened, Juicy Patties and Tasty. Both were owned

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Speaker 1: by Chinese Jamaican families.

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Speaker 2: Yeah and yeah. Tasty was in nineteen sixty six, Juicy

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Speaker 2: was in nineteen seventy eight, and then another big name,

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Speaker 2: Mothers got started in eighty one.

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Speaker 1: Yes, and in cities with large Jamaican immigrant populations, Jamaican

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Speaker 1: patties started appearing on more and more menus, and their

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Speaker 1: popularity continued to grow. Patty Bakery started opening, people could

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Speaker 1: find frozen Jamaican patties at the grocery store. Globalization, trade

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Speaker 1: and immigration truly spread the Jamaican patty around the world. Yeah.

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Speaker 2: Yeah, the eighties, the eighties in particular were super big

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Speaker 2: for that.

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Speaker 1: But yeah, speaking of the eighties, oh gosh, right, Okay,

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Speaker 1: this brings us to what we mentioned alluded to at

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Speaker 1: the top. In nineteen eighty five, food inspectors in Toronto,

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Speaker 1: Canada investigated multiple establishments selling Jamaican beef patties as part

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Speaker 1: of the Meat Inspection Act implemented by the Department of

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Speaker 1: Consumer and Corporate Affairs. According to them, this action was

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Speaker 1: justified because, according to their definition, the beef patty is

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Speaker 1: being sold didn't meet that definition of a patty and

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Speaker 1: that Jamaican beef patty sellers needed to stop using that term.

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Speaker 1: The government pretty much defined beef patty as a hamburger,

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Speaker 1: ye a beef hamburger. This obviously kickstarted a pretty passionate

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Speaker 1: conversation about what Jamaican beef patties were in Canada, and

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Speaker 1: it's a pretty complicated issue, you but condensed. At the time,

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Speaker 1: there were worries amongst white Canadians that Jamaican cuisine was

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Speaker 1: going to usurp Canadian cuisine, or just that it was

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Speaker 1: gaining too much mainstream popularity and too small of a

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Speaker 1: time frame because due to some racist laws, immigration from

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Speaker 1: the Caribbean was prohibited until nineteen sixty seven. And this

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Speaker 1: was also this was a viewpoint largely perpetuated by white

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Speaker 1: government officials, and it was an issue of language. Basically,

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Speaker 1: the argument was that the legal definition of a patty

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Speaker 1: did not include a Jamaican patty. This was pretty telling

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Speaker 1: and misleading in a lot of ways, because by that time,

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Speaker 1: plenty of Caribbean immigrants had made homes in Canada and

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Speaker 1: a lot of Canadians were familiar with Jamaican beef patties.

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Speaker 1: Like it wasn't an unknown thing.

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Speaker 2: Sure it was.

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Speaker 1: So these officials showed up at Canadian restaurants that were

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Speaker 1: selling Jamaican beef patties demanding that they change all of

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Speaker 1: their signage, the menus, the name of the restaurant, things

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Speaker 1: like that, things that would cost a lot of money

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Speaker 1: and even put people out of business, but the fine

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Speaker 1: of not doing so, of not changing all of these

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Speaker 1: things could be just as much or even more. In response,

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Speaker 1: a lot of the local owners banded together to fight

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Speaker 1: this initiative, and it got so much media coverage, and

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Speaker 1: all of that only increased awareness of the Jamaican beef patty.

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Speaker 1: It was a big deal. The Jamaican consulate got involved,

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Speaker 1: They held a patty summit, and they negotiated with officials,

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Speaker 1: and in February nineteen eighty five, officials decided that purveyors

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Speaker 1: could keep using the word patty as long as they

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Speaker 1: included Jamaican in front of it, and all of this

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Speaker 1: led to a heated debate often called the Patty Wars.

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Speaker 1: It led to also the production of a CBC documentary

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Speaker 1: called Patty Versus Patty. February twenty third, as mentioned, is

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Speaker 1: known as Patty Day in Toronto to commemorate this whole thing.

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Speaker 2: Yeah, yeah, I there. So there was a less public

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Speaker 2: and less contentious iteration of this that happened in the US.

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Speaker 2: The Jamaican American producer Tower Isles had to wind up

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Speaker 2: calling their product Jamaican style patties because the USDA thought

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Speaker 2: that just patties was right potentially confusing and like the

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Speaker 2: devil doesn't need any advocates, right, but like, okay, like

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Speaker 2: I do enjoy the fact that we have consumer protection

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Speaker 2: agencies that are looking to prevent confusion in the consumer public.

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Speaker 1: But yeah, when you take into account the history of

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Speaker 1: colonization that led to this patty and to its name,

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Speaker 1: this is particularly frustrating. Yeah, and a form of historical erasure.

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Speaker 1: Oh yeah, we didn't even go into why it's called

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Speaker 1: what it's.

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Speaker 2: Called, But yeah, Meanwhile, recent world events have been creating

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Speaker 2: supply chain issues that affect the food industry as a whole,

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Speaker 2: including yes, Jamaican patties. The Indian news organization CODA did

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Speaker 2: this story back in twenty twenty three that I ran

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Speaker 2: across that's bigger than patties, But I thought it was interesting.

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Speaker 2: It was about how global shortages of things like animal

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Speaker 2: feed and mineral crop fertilizers due to Russia's invasion of

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Speaker 2: Ukraine were affecting various producers, like producers of Jamaican beef. Yeah,

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Speaker 2: you know, it was right. It was a specific example

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Speaker 2: of like the butterfly effect, of these kind of impacts

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Speaker 2: to global trade that are going on.

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Speaker 1: But yeah, I don't know. I thought it was cool.

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Speaker 2: I wanted to mention it for some reason. Global trade

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Speaker 2: is on my mind a lot lately.

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Speaker 1: Anyway.

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Speaker 2: Just this year, the restaurant end of the aforementioned Juicy

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Speaker 2: Patty's business became the first Jamaican fast food franchise to

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Speaker 2: expand into the United States, with locations around South Florida

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Speaker 2: and New York City. I said earlier that they currently

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Speaker 2: have fifteen locations here. They've apparently signed fifty seven franchise

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Speaker 2: agreements already, with plans to open all of them by

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Speaker 2: the end of twenty twenty seven, and most of their

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Speaker 2: franchises here are Jamaican Americans.

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Speaker 1: Yeah, there are a lot of articles you can read

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Speaker 1: about how you can find a Jamaican patty at like

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Speaker 1: a pizzeria. You can find one. You can find them everywhere,

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Speaker 1: and they're kind of a ubiquitous, very popular food. And

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Speaker 1: as with many topics we discussed in recent years, these

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Speaker 1: patties have been subject to a lot of experimentation, including

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Speaker 1: at expensive restaurants, which has led to arguments about what

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Speaker 1: exactly they are. Of course, after the pandemic, there were

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Speaker 1: several articles about the importance of these patties for those

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Speaker 1: from the Caribbean, for immigrants selling them in big cities

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Speaker 1: like New York, and just how nostalgic they are in general.

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Speaker 2: Including in Toronto this year twenty twenty five, ahead of

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Speaker 2: the city's Caribbean Carnival festival, The Toronto Star, a newspaper,

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Speaker 2: ran this week long Patty Bracket to crown the city's

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Speaker 2: best patty sixteen stride for the title, and a bakery

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Speaker 2: called Randy's that's been operating there in Little Jamaica since

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Speaker 2: nineteen seventy nine.

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Speaker 1: One out.

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Speaker 2: Randy's is a restaurant with a really good, like pandemic

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Speaker 2: comeback story. They closed down for a couple years starting

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Speaker 2: in twenty twenty two, but reopened with this collective of

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Speaker 2: new owners in twenty twenty four. And I wanted to

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Speaker 2: quote this because I thought it was sweet. So shop

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Speaker 2: manager Val Rose told The Star. So many people walk

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Speaker 2: into Randy's, and they'll talk about going to Randy's at

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00:27:37,200 --> 00:27:40,520
Speaker 2: high school. Those little things add up to the culture

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00:27:40,600 --> 00:27:44,280
Speaker 2: and community feeling because of one little patty shop energizing

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Speaker 2: a community, giving it hope and enhancing the other businesses

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Speaker 2: around it. People get a patty and everything else on

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Speaker 2: Ellington West. It transcends the food. That's so nice.

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Speaker 1: Yeah. Yeah, I mean, I just I've loved reading people's memories, yeah,

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Speaker 1: of eating these things growing up and it being such

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Speaker 1: an important nostalgic food memory for them.

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Speaker 2: Yeah, like Grandma's recipes and right and finding especially right

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Speaker 2: if you if you have moved away, like finding that

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Speaker 2: and having it be this wonderful little part of home

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Speaker 2: that you can take with you.

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Speaker 1: Yeah.

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Speaker 2: Also, in the wake of Hurricane Melissa, I've read posts

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Speaker 2: from some local patty spots in Jamaica that opened back

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Speaker 2: up like really quickly, like as soon as possible in

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Speaker 2: order to help serve the community.

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Speaker 1: So yeah, they're filling and they're lovely nice.

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Speaker 2: Oh the crazing it's going to be okay, We're going

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Speaker 2: to work this out.

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Speaker 1: Oh yeah, I've already got a plan. Oh I cannot

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Speaker 1: stand so that I cannot have one. But yeah, we

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Speaker 1: would love to hear from listeners. If you have recipes,

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Speaker 1: if you have memories, if you have favorites.

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Speaker 2: Oh yeah, if you have some of those capital O

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Speaker 2: opinions I was talking about earlier.

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Speaker 1: Yeah, yes, please let us know. But this is what

431
00:29:18,840 --> 00:29:21,920
Speaker 1: we have to say about Jamaican patties for now. It is.

432
00:29:22,440 --> 00:29:24,680
Speaker 2: We do already have some listener mill for you, though,

433
00:29:24,680 --> 00:29:26,040
Speaker 2: and we are going to get into that as soon

434
00:29:26,040 --> 00:29:27,640
Speaker 2: as we get back from one more quick break for

435
00:29:27,640 --> 00:29:39,160
Speaker 2: a word from our sponsors, and we're back.

436
00:29:39,200 --> 00:29:42,160
Speaker 1: Thank you, sponsor, Yes, thank you, and we're back with

437
00:29:42,720 --> 00:29:57,040
Speaker 1: listeners love Spider Verse. I couldn't really communicate the whole

438
00:29:57,080 --> 00:30:00,920
Speaker 1: building up of the theme song. Oh yeah, yeah, I

439
00:30:00,960 --> 00:30:07,800
Speaker 1: think that was good enough. Yeah, it was close. Earle

440
00:30:07,920 --> 00:30:12,719
Speaker 1: wrote your latest episode on dungeness crab compelled me to

441
00:30:12,840 --> 00:30:16,280
Speaker 1: send in this memory. My first time to the Pacific

442
00:30:16,320 --> 00:30:18,520
Speaker 1: Northwest was a trip with my mom when I was eighteen.

443
00:30:19,120 --> 00:30:22,360
Speaker 1: We made Victoria, British Columbia, one of our stops, where

444
00:30:22,360 --> 00:30:27,280
Speaker 1: she booked a dungeness crab dinner for the two of us. Unfortunately,

445
00:30:27,760 --> 00:30:30,680
Speaker 1: I had gotten a really nasty stomach bug earlier in

446
00:30:30,760 --> 00:30:34,480
Speaker 1: the trip, which then hit my mom by the time

447
00:30:34,520 --> 00:30:38,760
Speaker 1: we got to Victoria, OH. I offered to skip the

448
00:30:38,800 --> 00:30:41,720
Speaker 1: dinner and look after her at the hotel, but she

449
00:30:41,880 --> 00:30:46,520
Speaker 1: insisted the reservation not go to waste since it was prepaid.

450
00:30:47,240 --> 00:30:52,040
Speaker 1: So cut to me arriving at the restaurant, sitting at

451
00:30:52,040 --> 00:30:56,000
Speaker 1: a table by myself with just a magazine to keep

452
00:30:56,040 --> 00:30:59,200
Speaker 1: me company, ordering some wine which I could do in

453
00:30:59,240 --> 00:31:02,440
Speaker 1: Canada at a eighteen but not back home in the US,

454
00:31:02,880 --> 00:31:08,400
Speaker 1: and eating two whole dungeness crabs all by myself, all

455
00:31:09,320 --> 00:31:13,520
Speaker 1: while getting puzzled looks from other diners who were probably

456
00:31:13,560 --> 00:31:18,600
Speaker 1: wondering what the deal was with this extravagant solo teenager.

457
00:31:19,640 --> 00:31:22,200
Speaker 1: When I got back to the hotel, my poor sick

458
00:31:22,360 --> 00:31:26,239
Speaker 1: mother weakly asked me how the crab was and I

459
00:31:26,280 --> 00:31:31,160
Speaker 1: couldn't contain myself from raving about the experience. I keep

460
00:31:31,240 --> 00:31:33,720
Speaker 1: telling myself I need to take her out for a

461
00:31:33,760 --> 00:31:38,040
Speaker 1: fancy dungeness crab dinner sometime to make it up to her.

462
00:31:38,440 --> 00:31:41,400
Speaker 2: Oh that would be nice.

463
00:31:41,400 --> 00:31:42,479
Speaker 1: I think that would be a nice tho.

464
00:31:42,560 --> 00:31:44,640
Speaker 2: Yeah, sure, yeah, I think that that's I think that

465
00:31:44,640 --> 00:31:46,479
Speaker 2: would absolutely make up for it.

466
00:31:47,800 --> 00:31:51,320
Speaker 1: Yeah, but I also get you know, you prepaid.

467
00:31:50,880 --> 00:31:55,040
Speaker 2: Yeah, and she wanted she wanted someone to have the experience, right,

468
00:31:55,560 --> 00:31:58,400
Speaker 2: especially if you prepaid. I mean, come on, that's silly,

469
00:31:58,480 --> 00:32:00,600
Speaker 2: that's wasteful exactly.

470
00:32:00,760 --> 00:32:03,280
Speaker 1: And it's dungeon ass crab is on the line, And

471
00:32:04,200 --> 00:32:08,160
Speaker 1: I kind of love what other people must have been

472
00:32:08,240 --> 00:32:08,840
Speaker 1: thinking of.

473
00:32:08,960 --> 00:32:16,440
Speaker 2: Oh right, yeah, Like, well, like what is this child doing.

474
00:32:14,800 --> 00:32:23,160
Speaker 1: To two dungeoness crab dinners and some wine? Who is this?

475
00:32:23,640 --> 00:32:24,080
Speaker 1: I love it?

476
00:32:24,080 --> 00:32:26,280
Speaker 2: Like should I recognize him? Like is this like a

477
00:32:26,280 --> 00:32:30,080
Speaker 2: famous person? Like is this like some kind of like

478
00:32:30,160 --> 00:32:32,120
Speaker 2: Wall Street mogal, Like what's happening?

479
00:32:32,720 --> 00:32:36,640
Speaker 1: I bet people tell this story and are still questioning

480
00:32:36,680 --> 00:32:45,040
Speaker 1: it years later. But I'm glad somebody got to enjoy it,

481
00:32:45,520 --> 00:32:48,760
Speaker 1: and I'm glad that it was. It was a nice

482
00:32:48,800 --> 00:32:51,320
Speaker 1: memory and that hopefully you can redo it. You can

483
00:32:51,400 --> 00:32:51,840
Speaker 1: do it again.

484
00:32:52,640 --> 00:32:55,800
Speaker 2: Oh yes, yes, definitely, I hope that for us all

485
00:32:58,080 --> 00:33:02,000
Speaker 2: Aic wrote, I remember up an w restaurant when growing up.

486
00:33:02,120 --> 00:33:04,200
Speaker 2: I've always liked the root beer, and I'm also a

487
00:33:04,200 --> 00:33:07,360
Speaker 2: fan of Doctor Pepper as well. So it has been

488
00:33:07,360 --> 00:33:09,320
Speaker 2: a while since I've had one, but I remember it

489
00:33:09,360 --> 00:33:12,480
Speaker 2: being slightly more frothy and not quite as strong as

490
00:33:12,480 --> 00:33:15,080
Speaker 2: some others. The restaurant used to be good. Always found

491
00:33:15,080 --> 00:33:17,400
Speaker 2: the food to be better than most quick service type places.

492
00:33:17,640 --> 00:33:19,800
Speaker 2: I have not been in years, so I can't really

493
00:33:19,840 --> 00:33:24,400
Speaker 2: speak to how they are now. Mooncakes sound quite enjoyable.

494
00:33:24,720 --> 00:33:26,440
Speaker 2: I always love when you bring up things from other

495
00:33:26,480 --> 00:33:28,760
Speaker 2: parts of the world. There's so much diversity, and now

496
00:33:28,760 --> 00:33:31,520
Speaker 2: I'm really intrigued. Not really much to say other than

497
00:33:31,520 --> 00:33:33,320
Speaker 2: I need to find a way to tame the cravings.

498
00:33:34,640 --> 00:33:37,720
Speaker 2: I love provolone. I find it to be very versatile,

499
00:33:37,920 --> 00:33:41,480
Speaker 2: straight up impasta sandwiches, pizza and so on. Shout out

500
00:33:41,560 --> 00:33:45,240
Speaker 2: to Stimoli's here in the Strip district that carries this

501
00:33:45,440 --> 00:33:49,200
Speaker 2: wonderful pecante version. I can't remember offhand if it's a

502
00:33:49,240 --> 00:33:51,240
Speaker 2: six or nine month aged but I love buying a

503
00:33:51,240 --> 00:33:53,320
Speaker 2: piece for cutting up and snacking on. I mean, we

504
00:33:53,360 --> 00:33:55,760
Speaker 2: should always have a snacking cheese and keep it handy, right.

505
00:33:56,160 --> 00:33:58,480
Speaker 2: I also like it on hot sandwiches. I think the

506
00:33:58,520 --> 00:34:00,640
Speaker 2: pecante adds a punch on a hot sandwich, and I

507
00:34:00,680 --> 00:34:04,440
Speaker 2: prefer the dulce on a cold sandwich. Butternut squash is

508
00:34:04,440 --> 00:34:06,920
Speaker 2: another great one. I love using it for soup and

509
00:34:06,960 --> 00:34:09,360
Speaker 2: always experiment with adding things to it. I love to

510
00:34:09,440 --> 00:34:11,520
Speaker 2: roast it till it has some char, along with some

511
00:34:11,560 --> 00:34:14,760
Speaker 2: onions and garlic. Throw in some pears broth and blend

512
00:34:14,760 --> 00:34:18,080
Speaker 2: that sucker up. If you like steak salad with hazelnuts,

513
00:34:18,280 --> 00:34:21,000
Speaker 2: add some roasted butternut to that as well. I think

514
00:34:21,040 --> 00:34:23,919
Speaker 2: it also blends well when mixed into hummus, and even

515
00:34:24,000 --> 00:34:26,320
Speaker 2: used it as a substitute and a sweet potato pie once.

516
00:34:27,960 --> 00:34:30,680
Speaker 2: Halloween marketing will never end, but I really want to

517
00:34:30,680 --> 00:34:34,880
Speaker 2: know who considers those small bars fun size. This is

518
00:34:34,920 --> 00:34:37,000
Speaker 2: the time of year when you can slap orange, black

519
00:34:37,040 --> 00:34:39,360
Speaker 2: or purple onto things and call it Halloween such and

520
00:34:39,400 --> 00:34:41,960
Speaker 2: such and charge a little more for it. I wouldn't

521
00:34:42,000 --> 00:34:45,960
Speaker 2: mind spooky season running year round. But oh well, it's

522
00:34:46,000 --> 00:34:49,520
Speaker 2: been a long time since I've had dungeness crab. I

523
00:34:49,520 --> 00:34:52,520
Speaker 2: can't fully remember, but now I have cravings we need

524
00:34:52,560 --> 00:34:56,759
Speaker 2: to find a way to normalize it for lunch though, Oh.

525
00:34:56,480 --> 00:35:04,799
Speaker 1: My goodness, yea having Dungeoness Crab for lunch had me

526
00:35:05,040 --> 00:35:11,239
Speaker 1: kind of clutched. You know, you're right, we have a

527
00:35:11,280 --> 00:35:12,560
Speaker 1: fancy lunch.

528
00:35:13,080 --> 00:35:16,279
Speaker 2: Right, more fancy lunches. No reason not to.

529
00:35:17,640 --> 00:35:22,319
Speaker 1: Yeah, go for it, go for it. Okay. Yes, I

530
00:35:22,480 --> 00:35:25,360
Speaker 1: have loved hearing from all of you listeners about Halloween marketing.

531
00:35:25,440 --> 00:35:29,560
Speaker 1: Please keep writing it cool. Yeah, even though Halloween is over,

532
00:35:29,719 --> 00:35:32,759
Speaker 1: you know, we love it all year round, and I

533
00:35:32,880 --> 00:35:38,040
Speaker 1: have really really enjoyed hearing about how it's gone, because

534
00:35:38,760 --> 00:35:42,160
Speaker 1: I don't know, I got a lot of messages from

535
00:35:42,200 --> 00:35:48,359
Speaker 1: people who were lamenting, kind of lamenting. Where have all

536
00:35:48,480 --> 00:35:52,200
Speaker 1: the like trigger treaters gone? Yeah, there used to be

537
00:35:52,239 --> 00:35:55,640
Speaker 1: a lot more trigger treaters and just why that is

538
00:35:55,719 --> 00:35:59,120
Speaker 1: and all of these other things. But I did. I

539
00:35:59,160 --> 00:36:03,880
Speaker 1: have loved here from from you all about the Halloween

540
00:36:03,920 --> 00:36:08,080
Speaker 1: marketing you've run into and the experiences you had this Halloween.

541
00:36:08,239 --> 00:36:11,880
Speaker 2: So thank you, yes, oh yes, oh my goodness.

542
00:36:14,560 --> 00:36:14,840
Speaker 1: Okay.

543
00:36:14,880 --> 00:36:17,840
Speaker 2: So, so I actually have a couple of recent personal

544
00:36:17,920 --> 00:36:21,080
Speaker 2: experiences to share that are related to a couple of

545
00:36:21,080 --> 00:36:25,360
Speaker 2: these things. Uh. One of them is that I found

546
00:36:25,400 --> 00:36:29,640
Speaker 2: myself in Pittsburgh last week and I was I didn't

547
00:36:29,640 --> 00:36:31,839
Speaker 2: find myself. It wasn't a mystery as to how. I mean,

548
00:36:31,880 --> 00:36:34,440
Speaker 2: I've gone on an airplane, but uh, but yeah, I

549
00:36:34,480 --> 00:36:37,480
Speaker 2: was there for a wedding. It was a Chinese American

550
00:36:37,600 --> 00:36:40,840
Speaker 2: family was one of the humans who was getting married,

551
00:36:41,239 --> 00:36:44,120
Speaker 2: and the best man, during his speech, told a story

552
00:36:44,120 --> 00:36:46,600
Speaker 2: about how on a dare he once ate an entire

553
00:36:46,640 --> 00:36:52,360
Speaker 2: mooncake by himself, oh the groom.

554
00:36:52,520 --> 00:36:53,120
Speaker 1: The groom had.

555
00:36:53,120 --> 00:36:56,840
Speaker 2: Dared him to eat an entire one, and that despite

556
00:36:56,840 --> 00:36:58,960
Speaker 2: it being a lot, it was still an enjoyable experience.

557
00:37:00,160 --> 00:37:00,600
Speaker 1: That's good.

558
00:37:00,840 --> 00:37:04,600
Speaker 2: Yeah, yeah, And speaking of I need to report to

559
00:37:04,640 --> 00:37:08,839
Speaker 2: all of you that there was a cookie table at

560
00:37:08,880 --> 00:37:12,799
Speaker 2: the wedding and it was glorious. There were Chinese style

561
00:37:12,920 --> 00:37:15,960
Speaker 2: takeout boxes as little to go containers for everything, which

562
00:37:16,000 --> 00:37:19,040
Speaker 2: was very on theme and adorable. And yeah, there were

563
00:37:19,080 --> 00:37:22,239
Speaker 2: like ten to a dozen different types of cookies. There were,

564
00:37:22,280 --> 00:37:24,640
Speaker 2: like and from different bakeries and like wrapped up in

565
00:37:24,680 --> 00:37:29,240
Speaker 2: different ways. I also did see a terrible towel in person.

566
00:37:29,680 --> 00:37:33,040
Speaker 2: There weren't any cookies themed about that, but that's that's okay.

567
00:37:33,120 --> 00:37:37,520
Speaker 2: That's I can't expect everything from everywhere, and I did

568
00:37:37,560 --> 00:37:40,840
Speaker 2: go to Primani Brothers and it was glorious. I had

569
00:37:40,960 --> 00:37:45,120
Speaker 2: a giant burger with fries on the sandwich.

570
00:37:46,080 --> 00:37:48,360
Speaker 1: It was so good. Yeah.

571
00:37:48,560 --> 00:37:50,600
Speaker 2: I had a really good corn beef at a deli

572
00:37:50,680 --> 00:37:54,240
Speaker 2: somewhere else. It was, it was all together. I don't

573
00:37:54,280 --> 00:37:59,399
Speaker 2: I don't think I specifically remember any pro bloone experiences,

574
00:37:59,600 --> 00:38:02,880
Speaker 2: but so glad, so glad that it exists.

575
00:38:04,400 --> 00:38:09,120
Speaker 1: Yeah. Yeah, Lauren was telling me before we started recording,

576
00:38:09,120 --> 00:38:12,160
Speaker 1: there were a lot of good sandwich experiences, so many

577
00:38:12,160 --> 00:38:15,239
Speaker 1: good sandwiches, and I'm jealous, you.

578
00:38:15,200 --> 00:38:18,920
Speaker 2: Know, yeah, I mean you know it's we can Atlanta

579
00:38:18,960 --> 00:38:20,160
Speaker 2: is a decent sandwich town.

580
00:38:21,400 --> 00:38:27,319
Speaker 1: Yeah, yeah, it is. It is craving sandwiches for I

581
00:38:27,360 --> 00:38:30,400
Speaker 1: feel like the thing, the thing we don't talk about

582
00:38:30,480 --> 00:38:34,160
Speaker 1: enough on when we say like this show gives us cravings,

583
00:38:34,840 --> 00:38:40,799
Speaker 1: is that I get cravings for not even things that

584
00:38:40,840 --> 00:38:45,040
Speaker 1: we were talking about in the episode. The cravings just

585
00:38:45,080 --> 00:38:47,799
Speaker 1: become so huge because I'm like, well, Provo owned his

586
00:38:47,880 --> 00:38:49,680
Speaker 1: own sandwiches, and now I want to send.

587
00:38:49,600 --> 00:38:53,440
Speaker 2: And now I want yeah, and so I have.

588
00:38:53,719 --> 00:38:57,080
Speaker 1: I have been craving sandwiches for a while.

589
00:38:57,239 --> 00:38:59,000
Speaker 2: I believe that you can make this. You can make

590
00:38:59,040 --> 00:38:59,960
Speaker 2: this happen for yourself.

591
00:39:01,120 --> 00:39:04,040
Speaker 1: I definitely can, but I'm so behind. I'm trying to

592
00:39:04,080 --> 00:39:08,600
Speaker 1: make mapo tofu right now. I have all the ingredients.

593
00:39:09,520 --> 00:39:13,520
Speaker 1: The ingredient is, I have all the ingredients. I think

594
00:39:13,520 --> 00:39:18,280
Speaker 1: it might be tricky, but that's how behind I am

595
00:39:18,320 --> 00:39:20,120
Speaker 1: eating my cravings.

596
00:39:20,400 --> 00:39:24,799
Speaker 2: Well all right then, you know that's that's do your best.

597
00:39:24,840 --> 00:39:27,719
Speaker 2: You're doing great, You're doing fine, You're gonna work it out.

598
00:39:28,800 --> 00:39:32,399
Speaker 2: Oh yeah, may may, May the sandwich has come to.

599
00:39:32,360 --> 00:39:40,160
Speaker 1: You, May the sandwiches be with But I was jealous

600
00:39:40,440 --> 00:39:44,520
Speaker 1: of your sandwich experiences. But also I am glad to

601
00:39:44,560 --> 00:39:48,920
Speaker 1: hear that you saw a cookie table with the takeout

602
00:39:49,000 --> 00:39:51,840
Speaker 1: boxes in full force.

603
00:39:52,120 --> 00:39:55,120
Speaker 2: Oh yeah, yeah, and I will say that that people

604
00:39:55,560 --> 00:40:00,120
Speaker 2: like before the ceremony, people were getting boxes of the cookies.

605
00:40:00,400 --> 00:40:02,920
Speaker 1: So yeah, the important things.

606
00:40:03,239 --> 00:40:05,759
Speaker 2: Yeah, oh no, absolutely, like people are like, look, we

607
00:40:05,840 --> 00:40:09,360
Speaker 2: are here for a joyous union of two beautiful people,

608
00:40:10,239 --> 00:40:12,600
Speaker 2: but both cookies.

609
00:40:14,800 --> 00:40:23,920
Speaker 1: Yeah yeah, I'm good, reasonable, definitely definitely okay. Well, thank

610
00:40:23,960 --> 00:40:26,440
Speaker 1: you so much to both of these listeners for writing in.

611
00:40:26,560 --> 00:40:28,160
Speaker 1: If you would like to write to us, you can.

612
00:40:28,320 --> 00:40:30,560
Speaker 1: Our email is Hello at savorpod dot com.

613
00:40:30,640 --> 00:40:33,719
Speaker 2: We're also on social media. Sometimes we're on a blue

614
00:40:33,760 --> 00:40:36,520
Speaker 2: Sky and Instagram at saver pod and we do hope

615
00:40:36,520 --> 00:40:39,640
Speaker 2: to hear from you. Savor is production of iHeartRadio. For

616
00:40:39,800 --> 00:40:42,920
Speaker 2: more podcasts my heart Radio, you can visit the iHeartRadio app,

617
00:40:43,080 --> 00:40:45,880
Speaker 2: Apple Podcasts, or wherever you listen to your favorite shows.

618
00:40:46,280 --> 00:40:48,920
Speaker 2: Thanks as always to our super producers Dylan Fagan and

619
00:40:48,920 --> 00:40:51,359
Speaker 2: Andrew Howard. Thanks to you for listening, and we hope

620
00:40:51,360 --> 00:41:01,000
Speaker 2: that lots more good things are coming your way