1 00:00:08,800 --> 00:00:11,039 Speaker 1: Hello, and welcome to Savor production of I Heeart Radio. 2 00:00:11,080 --> 00:00:13,520 Speaker 1: I'm ay Reese and I'm Lauren voc Obam, and today 3 00:00:13,560 --> 00:00:17,920 Speaker 1: we have an episode for you about Zatar. Yes, and 4 00:00:18,000 --> 00:00:21,200 Speaker 1: I'm not very familiar with this one. Um, I'm pretty 5 00:00:21,200 --> 00:00:23,239 Speaker 1: sure I've had it and I love it. And I 6 00:00:23,280 --> 00:00:25,040 Speaker 1: was telling Lauren right before this. I just got back 7 00:00:25,040 --> 00:00:30,560 Speaker 1: from vacation and thanks to technology, I got to research 8 00:00:30,680 --> 00:00:33,960 Speaker 1: this while I was in a car and the craving. 9 00:00:34,000 --> 00:00:38,000 Speaker 1: I have to tell you, I found so many articles 10 00:00:38,040 --> 00:00:40,560 Speaker 1: about like, now that you know what it is, here 11 00:00:40,600 --> 00:00:43,959 Speaker 1: are ten ways to use it, and my friends had 12 00:00:44,000 --> 00:00:47,200 Speaker 1: to suffer through my like sudden exclamations of oh my gosh, 13 00:00:47,240 --> 00:00:54,480 Speaker 1: I want that, yes, yes. Um. I similarly found so 14 00:00:54,520 --> 00:00:56,640 Speaker 1: many recipes that I was like, oh, I need to 15 00:00:56,680 --> 00:01:00,440 Speaker 1: make this immediately. Um. A lot of them were were 16 00:01:00,520 --> 00:01:04,400 Speaker 1: essentially just like like tomato salads some kind or another. 17 00:01:05,000 --> 00:01:07,560 Speaker 1: But I am currently I've got a whole bunch of 18 00:01:07,600 --> 00:01:11,600 Speaker 1: little volunteer tomato plants that I that I adopted friend 19 00:01:11,640 --> 00:01:15,360 Speaker 1: my friend Claire, and uh and they're doing wonderfully. And 20 00:01:15,400 --> 00:01:17,880 Speaker 1: so I've got all these tinny tomatoes that I just 21 00:01:18,040 --> 00:01:21,160 Speaker 1: am in a continual process of harvesting, and I don't 22 00:01:21,160 --> 00:01:23,240 Speaker 1: think it's enough to actually make like what one would 23 00:01:23,240 --> 00:01:29,559 Speaker 1: call a salad, right but um, but I'm like, oh gosh, 24 00:01:29,600 --> 00:01:33,440 Speaker 1: I can do that right now. I I haven't investigated 25 00:01:33,520 --> 00:01:36,760 Speaker 1: this super thoroughly, but I'm pretty sure that sumac is 26 00:01:36,760 --> 00:01:40,840 Speaker 1: one of the things that I shouldn't really eat, and 27 00:01:40,920 --> 00:01:47,240 Speaker 1: that is a common ingredient in zatar blens Um. But 28 00:01:47,560 --> 00:01:51,040 Speaker 1: so I guess, you know, more personal research is necessary 29 00:01:51,160 --> 00:01:54,880 Speaker 1: on that one. Now. I'm like, that's not even related 30 00:01:54,920 --> 00:01:57,880 Speaker 1: to the things that usually give me problems like peppers? 31 00:01:57,880 --> 00:02:01,920 Speaker 1: Am I am? I intolerant to read? Like what's happening 32 00:02:02,000 --> 00:02:06,000 Speaker 1: here anyway? I don't know, I don't know, tolerant to 33 00:02:06,120 --> 00:02:15,560 Speaker 1: red interesting m hm at any rate? Um. International Zatar 34 00:02:15,680 --> 00:02:24,079 Speaker 1: Day is September. Okay, so we're you know, not timely, 35 00:02:24,240 --> 00:02:27,520 Speaker 1: but creeping up on it as we like to do. 36 00:02:31,080 --> 00:02:33,480 Speaker 1: Oh what podcast is that? Oh that's just Savor. They 37 00:02:33,600 --> 00:02:39,640 Speaker 1: like to creep up behind Savor. We're right behind you. 38 00:02:41,160 --> 00:02:49,520 Speaker 1: Why is that not our tagline? Um? And you can 39 00:02:49,560 --> 00:02:53,400 Speaker 1: see our past up says we've done on salt, regano, marjoram, 40 00:02:53,520 --> 00:02:58,040 Speaker 1: and sesame seeds all related to this topic. Sure, maybe 41 00:02:58,080 --> 00:03:03,480 Speaker 1: throw some yogurt in there, honness would certainly be applicable. Yes, 42 00:03:04,160 --> 00:03:06,200 Speaker 1: we've done a lot of done a lot of episodes, 43 00:03:06,680 --> 00:03:13,240 Speaker 1: you know, we we have. That's our second tagline, savored. 44 00:03:13,320 --> 00:03:16,639 Speaker 1: They've done a lot of episodes. They might have talked 45 00:03:16,680 --> 00:03:23,639 Speaker 1: about the thing you're currently interested in goodness. Well, yes, well, 46 00:03:24,240 --> 00:03:33,280 Speaker 1: I guess that brings us to our question what is it? Well, 47 00:03:33,960 --> 00:03:37,560 Speaker 1: Zatar is the name of both a particular herb or 48 00:03:37,920 --> 00:03:41,600 Speaker 1: herbs um and also a spice blend made from those 49 00:03:41,600 --> 00:03:46,440 Speaker 1: herbs and or related herbs and stuff. Um, it's a 50 00:03:46,720 --> 00:03:50,840 Speaker 1: it's it's it's heavy and savory and woodsy and earthy 51 00:03:51,000 --> 00:03:54,360 Speaker 1: and a little like green and summary and bright. It's uh, 52 00:03:54,520 --> 00:03:58,000 Speaker 1: it's it's sort of like the spice blend equivalent of 53 00:03:58,000 --> 00:04:01,600 Speaker 1: of walking through a longest ablished garden on a hot 54 00:04:01,640 --> 00:04:06,600 Speaker 1: summer day. Oh yeah, you are a poet. I have 55 00:04:06,680 --> 00:04:10,480 Speaker 1: been getting poetic with these you have, and I've really 56 00:04:10,600 --> 00:04:12,880 Speaker 1: enjoyed it. If you put an image in my head 57 00:04:13,680 --> 00:04:16,160 Speaker 1: and it's warm and lovely, it makes when it close 58 00:04:16,279 --> 00:04:19,000 Speaker 1: my eyes and smell the smells and feel the sun 59 00:04:19,040 --> 00:04:27,159 Speaker 1: of my skin, it's lovely. Well yeah, uh sorrright, So 60 00:04:27,160 --> 00:04:29,840 Speaker 1: so that was a lot of kind of vague ease. 61 00:04:30,000 --> 00:04:32,200 Speaker 1: Uh so, so let's let's break it down a little 62 00:04:32,200 --> 00:04:37,000 Speaker 1: bit more. Um the herb and or herbs um So. 63 00:04:37,520 --> 00:04:40,520 Speaker 1: Although the words at tar has been applied to a 64 00:04:40,640 --> 00:04:44,800 Speaker 1: number of related herbs within the Lamiascia or mint family, 65 00:04:45,240 --> 00:04:49,040 Speaker 1: these days most people use it to mean a type 66 00:04:49,040 --> 00:04:53,919 Speaker 1: of wild oregano botanical name either or a Ganum syriac 67 00:04:54,000 --> 00:05:01,320 Speaker 1: um or Majorana syriaca. I think, hey, Latin, I'm so sorry. 68 00:05:01,520 --> 00:05:05,279 Speaker 1: Um uh. It's also called biblical or holy hiss up 69 00:05:05,440 --> 00:05:11,599 Speaker 1: or Lebanese or Syrian regan now and to further add 70 00:05:11,640 --> 00:05:16,039 Speaker 1: to this complication, um, I've also read impassioned arguments about 71 00:05:16,120 --> 00:05:21,160 Speaker 1: a type of wild time botanical name Fimbre spaccata um 72 00:05:21,200 --> 00:05:26,280 Speaker 1: being the herb that should be properly called zatar. And 73 00:05:26,400 --> 00:05:30,680 Speaker 1: I have also seen the former um wild regan now 74 00:05:31,000 --> 00:05:37,440 Speaker 1: referred to as a wild time all the pun it's 75 00:05:37,560 --> 00:05:42,839 Speaker 1: right there. It is indeed a wild time, y'all um, 76 00:05:44,279 --> 00:05:49,760 Speaker 1: wild time to be alive? Yes, uh, okay, but so 77 00:05:50,320 --> 00:05:54,440 Speaker 1: I mean, I've I've also I've I've read a bunch 78 00:05:54,680 --> 00:05:58,760 Speaker 1: of posts about the making of the spice blend. And 79 00:05:59,000 --> 00:06:04,440 Speaker 1: I've seen both of these herbs pictured in the same 80 00:06:04,520 --> 00:06:09,320 Speaker 1: article about Zatar, Blend's so I'm just I'm just reporting 81 00:06:09,320 --> 00:06:13,600 Speaker 1: what I've read I have in this game. I got 82 00:06:13,680 --> 00:06:18,640 Speaker 1: so confused, let me tell you, because I coming into 83 00:06:18,680 --> 00:06:20,479 Speaker 1: it and not being entirely sure, like I thought it 84 00:06:20,520 --> 00:06:25,080 Speaker 1: was a spice bland that was my previous understanding. And 85 00:06:25,120 --> 00:06:27,159 Speaker 1: then as I'm doing all this research, I'm like, but wait, 86 00:06:27,520 --> 00:06:30,240 Speaker 1: is it a specific thing or a spicelan And I 87 00:06:30,279 --> 00:06:35,680 Speaker 1: was like, oh, it's both, yes, And also the specific 88 00:06:35,760 --> 00:06:39,640 Speaker 1: thing could be this thing, or this or a number 89 00:06:39,680 --> 00:06:42,640 Speaker 1: of other things that the word has been applied to, 90 00:06:42,760 --> 00:06:45,000 Speaker 1: right like, like any number of herbs over the course 91 00:06:45,000 --> 00:06:48,880 Speaker 1: of history. And and part of the confusion here is that, yeah, 92 00:06:48,960 --> 00:06:52,680 Speaker 1: zatar is this very old Arabic word that has been 93 00:06:52,720 --> 00:06:57,400 Speaker 1: intersecting with other languages and speakers and cultures for millennia, 94 00:06:57,720 --> 00:07:00,839 Speaker 1: and it still is um around owned the you know, 95 00:07:00,960 --> 00:07:06,280 Speaker 1: Mediterranean side of the Middle East where these herbs grow um. Furthermore, 96 00:07:06,360 --> 00:07:10,440 Speaker 1: as we discussed in our Oregano and Marjoram episode, the 97 00:07:10,560 --> 00:07:13,920 Speaker 1: term a regino has long been used more as a 98 00:07:14,040 --> 00:07:17,360 Speaker 1: term for like a flavor profile than for any particular plant, 99 00:07:18,040 --> 00:07:20,640 Speaker 1: and all of these plants are closely related anyway. You know, 100 00:07:20,680 --> 00:07:23,640 Speaker 1: they look and or taste similar, So it's easy to 101 00:07:23,680 --> 00:07:28,480 Speaker 1: see why there is confusion in terms of terms, especially 102 00:07:28,560 --> 00:07:30,680 Speaker 1: right in an area where all of these cultures and 103 00:07:30,760 --> 00:07:38,280 Speaker 1: languages are are are emerging. Yes, absolutely all that being said. Um, 104 00:07:38,440 --> 00:07:42,400 Speaker 1: the wild oregano plant is herbaceous, It's drought resistant. It 105 00:07:42,400 --> 00:07:45,320 Speaker 1: will grow in a little over two feet tall. It's 106 00:07:45,440 --> 00:07:48,960 Speaker 1: a little bit under a meter a small, fuzzy, rounded 107 00:07:49,440 --> 00:07:52,640 Speaker 1: uh aromatic leaves, and it blooms with little, whiter pink 108 00:07:52,680 --> 00:07:56,200 Speaker 1: flowers that pollinators just love. It'll come back year after year. 109 00:07:57,400 --> 00:08:01,080 Speaker 1: The wild time plant, meanwhile, is evergreen and a little 110 00:08:01,080 --> 00:08:04,160 Speaker 1: bit more shrubby, skinnier leaves, although it grows to about 111 00:08:04,160 --> 00:08:05,840 Speaker 1: the same height. Um, it looks a little bit more 112 00:08:05,880 --> 00:08:09,960 Speaker 1: like rosemary um than a regano UM, but I think 113 00:08:09,960 --> 00:08:12,880 Speaker 1: the leaves are softer anyway. It blooms with white to 114 00:08:12,920 --> 00:08:16,120 Speaker 1: purple flowers. Pollinators also love it, and I've seen recipes 115 00:08:16,160 --> 00:08:19,480 Speaker 1: for this being pickled fresh and used as a condiment 116 00:08:19,640 --> 00:08:23,440 Speaker 1: in its own right, which sounds amazing. It does right, 117 00:08:25,520 --> 00:08:28,440 Speaker 1: And in addition to culinary uses, these herbs have been 118 00:08:28,560 --> 00:08:33,640 Speaker 1: used in perfumes, potpourri's incense, blends, my favorite go online 119 00:08:33,679 --> 00:08:37,400 Speaker 1: perfumer Black Phoenix Alchemy Lab does include um hiss up 120 00:08:37,480 --> 00:08:39,319 Speaker 1: notes and a lot of their blends that are meant 121 00:08:39,360 --> 00:08:43,199 Speaker 1: to evoke these ancient religious or ritual sense from around 122 00:08:43,280 --> 00:08:45,920 Speaker 1: that whole region. Just just a little little little beepal 123 00:08:46,000 --> 00:08:48,760 Speaker 1: shout out. Um. Oh yeah, they're great and I love that, 124 00:08:49,200 --> 00:08:54,960 Speaker 1: I mean the sentence, my favorite goth online perfumery. I 125 00:08:55,000 --> 00:08:58,440 Speaker 1: love the idea. There could be multiple of these. Oh yeah, 126 00:08:58,679 --> 00:09:00,840 Speaker 1: I have a favorite. Oh no, there's more than one, 127 00:09:01,080 --> 00:09:10,840 Speaker 1: and they're my favorite. It's fantastic. Oh um. Okay, So 128 00:09:10,840 --> 00:09:14,640 Speaker 1: so that's that's the herb and or herbs. Um. But 129 00:09:14,720 --> 00:09:18,880 Speaker 1: let's talk about the spice blend. So um. The spice 130 00:09:18,880 --> 00:09:22,440 Speaker 1: blend Zatar can be made with different dried herbs and 131 00:09:22,600 --> 00:09:26,559 Speaker 1: ground spices in any number of combinations. Um. It's It's 132 00:09:26,559 --> 00:09:28,959 Speaker 1: also regional to the Mediterranean side of the Middle East, 133 00:09:29,000 --> 00:09:31,640 Speaker 1: and there are just right like lots of local variations 134 00:09:31,640 --> 00:09:34,800 Speaker 1: based on um what in particular, you're growing, what you 135 00:09:34,840 --> 00:09:38,800 Speaker 1: grew up with, and those variations have been further extrapolated 136 00:09:38,840 --> 00:09:43,200 Speaker 1: out in other regions where it's become popular. Generally speaking, though, 137 00:09:43,400 --> 00:09:46,600 Speaker 1: the blend is going to be UM salted herbs plus 138 00:09:46,600 --> 00:09:52,640 Speaker 1: sesame seeds plus ground sumac actual zatara. The herb is 139 00:09:52,679 --> 00:09:56,040 Speaker 1: the traditional main component UM, but in addition to that, 140 00:09:56,240 --> 00:09:58,679 Speaker 1: or when it's not available, other herbs on the sort 141 00:09:58,720 --> 00:10:01,920 Speaker 1: of woodsy, savory and of the Lamiassier family are pretty 142 00:10:01,920 --> 00:10:05,800 Speaker 1: common um Regno marjoram and thyme. I've also seen sage, 143 00:10:05,800 --> 00:10:09,760 Speaker 1: savory and even mint included in terms of your salts. 144 00:10:10,440 --> 00:10:12,520 Speaker 1: A lot of recipes that I've seen of called for 145 00:10:12,760 --> 00:10:16,120 Speaker 1: like like flaky, crunchy salts like sea salt um to 146 00:10:16,120 --> 00:10:18,520 Speaker 1: add a little bit of texture in addition to that flavor. 147 00:10:19,240 --> 00:10:22,800 Speaker 1: Um Sumac is a spice made from the dried ground 148 00:10:22,920 --> 00:10:26,160 Speaker 1: berries of the sumac shrub. Um. It's a deep red 149 00:10:26,200 --> 00:10:31,679 Speaker 1: to Burgundian color, tastes bright and lemony without being super sour. Um. 150 00:10:31,679 --> 00:10:33,480 Speaker 1: We'll have to do a whole episode on that sometime. 151 00:10:34,160 --> 00:10:38,199 Speaker 1: Yuh yeah yeah yeah um. The sesame seeds involved um 152 00:10:38,280 --> 00:10:41,400 Speaker 1: usually toasted sometimes whitely ground um, and they'll add like 153 00:10:41,440 --> 00:10:44,880 Speaker 1: a nutty, sweet oily taste and texture. And recipes that 154 00:10:44,880 --> 00:10:47,400 Speaker 1: I've seen it's typically about two to three parts urban 155 00:10:47,480 --> 00:10:50,320 Speaker 1: spice blend to like one part sesame seeds, so it's 156 00:10:50,400 --> 00:10:55,200 Speaker 1: not an insignificant part of the blood. Other ingredients may 157 00:10:55,240 --> 00:10:58,720 Speaker 1: include anything from dried orange zest in places like Lebanon 158 00:10:59,120 --> 00:11:03,079 Speaker 1: to dried dill in places like Israel, two zatar flowers 159 00:11:03,120 --> 00:11:07,199 Speaker 1: in beirut. Um. I've read a cumin, coriander, and niece, 160 00:11:07,320 --> 00:11:09,720 Speaker 1: all kinds of things you can add in their to taste. 161 00:11:10,280 --> 00:11:12,440 Speaker 1: And yeah, you can just mix it up, or you 162 00:11:12,440 --> 00:11:15,240 Speaker 1: can toast the blend in oil for some extra umph, 163 00:11:15,360 --> 00:11:18,000 Speaker 1: and you can use it. I mean, you know, however 164 00:11:18,360 --> 00:11:20,880 Speaker 1: you want to use a spice blend, I can't stop you. 165 00:11:21,240 --> 00:11:25,480 Speaker 1: Um uh. It's pretty common to um season yogurt or 166 00:11:25,600 --> 00:11:28,760 Speaker 1: cheese or olive oil with it for for a tasty 167 00:11:28,800 --> 00:11:33,160 Speaker 1: spread or dip. UM. It's often baked into or or 168 00:11:33,280 --> 00:11:37,560 Speaker 1: especially onto the top of flatbreads, used as a rub 169 00:11:37,640 --> 00:11:39,839 Speaker 1: on meats or poultry or vegetables that you're going to 170 00:11:39,920 --> 00:11:43,040 Speaker 1: be roasting. UM. It goes in stews and soups. It 171 00:11:43,080 --> 00:11:46,120 Speaker 1: can be an ingredient in or a sprinkling on rice 172 00:11:46,240 --> 00:11:50,000 Speaker 1: puloff or salads, or any number of other savory dishes, 173 00:11:50,160 --> 00:11:52,200 Speaker 1: or even in sweet dishes that you want to give 174 00:11:52,240 --> 00:11:54,719 Speaker 1: like a like a rich twinge to um. It does 175 00:11:54,760 --> 00:11:57,760 Speaker 1: pair particularly well with citrusy sweets. And I've seen a 176 00:11:57,880 --> 00:12:04,360 Speaker 1: number of recipes furthermore, for chocolate pairings, which sounds so good. 177 00:12:04,480 --> 00:12:07,360 Speaker 1: I do love a lemon and chocolate situation. So that's 178 00:12:07,360 --> 00:12:12,280 Speaker 1: sumac sounds really interesting anyway. Um yeah, it's it's it's 179 00:12:12,360 --> 00:12:16,160 Speaker 1: used for like anything and everything. Table condiment um highly 180 00:12:16,160 --> 00:12:20,360 Speaker 1: associated with breakfast in some areas, and modernly it has 181 00:12:20,400 --> 00:12:24,000 Speaker 1: been applied to all kinds of things, including like cocktails 182 00:12:24,040 --> 00:12:28,040 Speaker 1: and beers, um, whatever you want. Yeah yeah, And I 183 00:12:28,080 --> 00:12:31,760 Speaker 1: did see some articles where people just eat it yeah yeah, 184 00:12:31,800 --> 00:12:34,720 Speaker 1: just just by the spoonful. Um. And and as a 185 00:12:34,800 --> 00:12:37,960 Speaker 1: human person who like has a jar of coke at 186 00:12:37,960 --> 00:12:41,080 Speaker 1: all times and sometimes just like pours out a handful 187 00:12:41,120 --> 00:12:43,320 Speaker 1: and eats it, I'm like, yep, nope, that's that's a 188 00:12:43,360 --> 00:12:48,240 Speaker 1: thing that checks out. Yep ye. Well, speaking of what 189 00:12:48,360 --> 00:12:55,640 Speaker 1: about nutrition, uh, even after I just said that, you're 190 00:12:56,080 --> 00:12:59,600 Speaker 1: you're typically not eating enough of this to make a 191 00:12:59,720 --> 00:13:02,920 Speaker 1: huge nutritive difference. Um. And of course it depends on 192 00:13:02,960 --> 00:13:05,040 Speaker 1: exactly what you put into it. I mean, you know, 193 00:13:05,120 --> 00:13:07,160 Speaker 1: herbs and spices, pack and a lot of flavor for 194 00:13:07,200 --> 00:13:10,679 Speaker 1: a local oric punch. Um. Sesame seeds are calorically dense 195 00:13:10,720 --> 00:13:13,319 Speaker 1: as we talked about in that sesame episode. UM. You're 196 00:13:13,360 --> 00:13:15,480 Speaker 1: not using like a whole lot of them here, UM, 197 00:13:15,520 --> 00:13:17,640 Speaker 1: but they do contain a good smattering of fats and 198 00:13:17,679 --> 00:13:20,960 Speaker 1: protein and minerals and micronutrients. UM. I will say that 199 00:13:21,000 --> 00:13:25,559 Speaker 1: between the sesame and the other fibrous ingredients UM, a 200 00:13:25,679 --> 00:13:28,560 Speaker 1: sprinkling of zotar can help make a food more filling 201 00:13:29,120 --> 00:13:31,840 Speaker 1: to keep you going. Pair with other sources of protein. 202 00:13:32,040 --> 00:13:36,560 Speaker 1: You know, probably eat a vegetable. We always recommend eating 203 00:13:36,559 --> 00:13:42,280 Speaker 1: a vegetable. UH. The mint family of herbs do tend 204 00:13:42,320 --> 00:13:45,760 Speaker 1: to contain a lot of good like antioxidant, antibacterial, and 205 00:13:45,800 --> 00:13:49,480 Speaker 1: anti fungal compounds UM, which under certain circumstances can help 206 00:13:49,520 --> 00:13:52,640 Speaker 1: your body fight and or prevent a number of diseases 207 00:13:52,679 --> 00:13:57,760 Speaker 1: and conditions. UM. The the the herb and the blend 208 00:13:58,000 --> 00:14:01,120 Speaker 1: have both been used and UM in traditional and folk 209 00:14:01,200 --> 00:14:04,480 Speaker 1: medicines in a lot of areas UM and a lot 210 00:14:04,520 --> 00:14:08,000 Speaker 1: of cultures and UH and and referred to specifically as 211 00:14:08,000 --> 00:14:11,360 Speaker 1: a brain food. UM. There was one really cute report 212 00:14:11,480 --> 00:14:15,760 Speaker 1: from Steve Inn's Keep to the Salt back in during 213 00:14:16,000 --> 00:14:18,120 Speaker 1: UM a trip he took to to Syria to cover 214 00:14:18,160 --> 00:14:21,200 Speaker 1: the war UM that a friend of his in Damascus 215 00:14:21,240 --> 00:14:24,040 Speaker 1: said that when she was growing up, whenever exams would 216 00:14:24,040 --> 00:14:26,440 Speaker 1: come along at school, she would be told by her 217 00:14:26,480 --> 00:14:31,360 Speaker 1: parents like eat years at are I love that. I 218 00:14:31,400 --> 00:14:35,640 Speaker 1: feel like, um, we all have those. A lot of 219 00:14:35,720 --> 00:14:37,720 Speaker 1: us have those stories of like when I was taking 220 00:14:37,760 --> 00:14:44,760 Speaker 1: the CRCT, you had a big breakfast like oranges and bacon, 221 00:14:44,960 --> 00:14:49,480 Speaker 1: and total were like you grab a piece of fruit 222 00:14:49,480 --> 00:14:52,800 Speaker 1: and leave the house. Family. But on those days, those 223 00:14:52,920 --> 00:14:58,040 Speaker 1: days very important. UM. And yeah, yeah, the the the 224 00:14:58,040 --> 00:15:00,520 Speaker 1: herb or the blend are both all I used to 225 00:15:00,560 --> 00:15:04,200 Speaker 1: make UM to make concentrated oils and health tonics. And 226 00:15:04,280 --> 00:15:06,760 Speaker 1: some of those mint family compounds that I talked about 227 00:15:06,760 --> 00:15:12,680 Speaker 1: are under investigation forum possible further medicinal properties. Um. But 228 00:15:12,720 --> 00:15:16,880 Speaker 1: you know, as as always save or motto, our bodies 229 00:15:16,920 --> 00:15:20,920 Speaker 1: are complicated. More research is necessary before ingesting a medicinal 230 00:15:20,960 --> 00:15:24,880 Speaker 1: amount of anything. Consulted doctor who is not us. I 231 00:15:24,920 --> 00:15:27,880 Speaker 1: feel like this is the more fun version of when 232 00:15:27,920 --> 00:15:30,000 Speaker 1: you see a medicine commercial and they're reading through it 233 00:15:30,160 --> 00:15:33,240 Speaker 1: so fast and you're like, wait, they're still reading, and 234 00:15:33,280 --> 00:15:35,520 Speaker 1: it's they've been talking for several minutes, but they're going 235 00:15:35,520 --> 00:15:39,040 Speaker 1: so fast. Whereas you just sound like you got it 236 00:15:39,120 --> 00:15:43,840 Speaker 1: by now I have to keep saying it, but okay, 237 00:15:45,640 --> 00:15:48,560 Speaker 1: I always always love that in those commercials because I 238 00:15:48,560 --> 00:15:51,880 Speaker 1: I feel like, like like we should have uh, some 239 00:15:51,960 --> 00:15:55,320 Speaker 1: kind of like like really bouncy music behind it, or 240 00:15:55,560 --> 00:15:57,560 Speaker 1: you know, like if it weren't a podcast, there would 241 00:15:57,600 --> 00:15:59,840 Speaker 1: be imagery of like of like women in sunshine with 242 00:16:00,000 --> 00:16:04,360 Speaker 1: balloons and flowers or something like that. You know, yes, yes, 243 00:16:04,600 --> 00:16:09,640 Speaker 1: as the women often do you know, balloons sunshine dancing, 244 00:16:09,720 --> 00:16:16,960 Speaker 1: frolicking about frolicking. Oh, yes, fairly frolicking about medication. Yes, Um, 245 00:16:17,320 --> 00:16:19,240 Speaker 1: we couldn't find too many, but we do have some 246 00:16:19,400 --> 00:16:24,880 Speaker 1: numbers for you. Yeah. Report that I found said that 247 00:16:24,920 --> 00:16:30,040 Speaker 1: an estimated fifteen thousand tons of fresh zatar the herb, 248 00:16:30,280 --> 00:16:34,640 Speaker 1: are produced every year in Palestine. Um It also said 249 00:16:34,640 --> 00:16:39,440 Speaker 1: that of the processed herb produced, percent of it stayed 250 00:16:39,560 --> 00:16:45,200 Speaker 1: in Palestine only was exported. Um and uh it was 251 00:16:45,240 --> 00:16:49,000 Speaker 1: talking about how it's really only recently gained legs as 252 00:16:49,040 --> 00:16:51,880 Speaker 1: like as like a cash crop there rather than something 253 00:16:51,960 --> 00:16:55,880 Speaker 1: for home use. UM. Plantings have increased tenfold over the 254 00:16:55,880 --> 00:17:00,720 Speaker 1: past ten years. Oh but yeah, like like and he said, 255 00:17:00,760 --> 00:17:03,320 Speaker 1: we we couldn't find a whole bunch of numbers here. 256 00:17:03,600 --> 00:17:06,679 Speaker 1: You know, this is one of those foods um, the 257 00:17:06,680 --> 00:17:10,680 Speaker 1: blend especially, but the herb too. Like that's so regionally 258 00:17:10,800 --> 00:17:16,119 Speaker 1: ubiquitous and so often not a commercial product. It's so 259 00:17:16,200 --> 00:17:18,840 Speaker 1: often a home product that it's tough to pull like 260 00:17:19,000 --> 00:17:23,399 Speaker 1: global sales trends for it. However, I did see your 261 00:17:23,400 --> 00:17:26,840 Speaker 1: report that um that sumac um, one of those ingredients 262 00:17:27,240 --> 00:17:30,600 Speaker 1: in the blend. Um sales of that are up worldwide, 263 00:17:31,320 --> 00:17:36,040 Speaker 1: said to be due to Zatar blend trends. M hm 264 00:17:38,119 --> 00:17:44,240 Speaker 1: and uh fun number Lebanese bakers broke the Guinness record 265 00:17:44,800 --> 00:17:50,800 Speaker 1: for I think the longest pastry period with a zatar 266 00:17:51,640 --> 00:17:56,719 Speaker 1: topped Um minutia. I've heard it pronounced a number of 267 00:17:56,720 --> 00:18:03,080 Speaker 1: ways regionally speaking. Um, it's a type of flatbread. Um, 268 00:18:03,080 --> 00:18:05,359 Speaker 1: it's it's the aforementioned. Do you take you take a 269 00:18:05,720 --> 00:18:08,880 Speaker 1: you take some some good flatbread dough or or possibly 270 00:18:08,920 --> 00:18:11,600 Speaker 1: a baked flatbread. You rub it down with that tar 271 00:18:11,840 --> 00:18:16,000 Speaker 1: and olive oil, crisp it up. It looks amazing. I 272 00:18:16,040 --> 00:18:19,000 Speaker 1: want it right now, um at any rate. This this 273 00:18:19,000 --> 00:18:23,879 Speaker 1: this record was broken, and the record breaking pastry was 274 00:18:24,200 --> 00:18:29,200 Speaker 1: forty four meters and long. Um, that's about a hundred 275 00:18:29,240 --> 00:18:40,120 Speaker 1: and forty seven ft four inches. Dang, right, whoa. None 276 00:18:40,119 --> 00:18:46,119 Speaker 1: of it went to us. Curses. I just want to 277 00:18:46,160 --> 00:18:48,760 Speaker 1: say a new record who has been established here on 278 00:18:48,920 --> 00:18:53,280 Speaker 1: Savor for I think sternest point I've received from Lauren 279 00:18:53,400 --> 00:19:00,760 Speaker 1: Vogel bomb Um. I wasn't anticipating it was right up 280 00:19:00,800 --> 00:19:08,919 Speaker 1: in the Skype screen. I feel properly chest us. Oh no, 281 00:19:09,200 --> 00:19:11,840 Speaker 1: what what? I don't even remember doing this. I'm just 282 00:19:11,920 --> 00:19:14,720 Speaker 1: I'm just over here reading you. We're pointing at me 283 00:19:15,040 --> 00:19:21,680 Speaker 1: for my barely contained snickering at your attempted potation, which 284 00:19:21,720 --> 00:19:24,919 Speaker 1: I don't know how to pronounce either. Uh so I 285 00:19:25,000 --> 00:19:29,880 Speaker 1: was being a poor podcasting co host. No no, no, no, no, no, 286 00:19:29,920 --> 00:19:37,159 Speaker 1: You're fine. Um. Anyway, new Savor records are being accomplished 287 00:19:37,160 --> 00:19:41,000 Speaker 1: every day here. They're very specific, but they're important to us. 288 00:19:44,440 --> 00:19:46,920 Speaker 1: We do have a lot of history to cover, oh 289 00:19:47,040 --> 00:19:49,200 Speaker 1: we do, um, and we will get into that as 290 00:19:49,200 --> 00:19:50,720 Speaker 1: soon as we get back from a quick break for 291 00:19:50,760 --> 00:20:02,440 Speaker 1: a word from our sponsor, and we're back. Thank you sponsored, Yes, 292 00:20:02,520 --> 00:20:06,440 Speaker 1: thank you. So. Like so many things we talked about 293 00:20:06,480 --> 00:20:09,520 Speaker 1: on the show, historians aren't clear on when and where 294 00:20:09,560 --> 00:20:14,320 Speaker 1: precisely zat are originated. They think it's old, though, going 295 00:20:14,359 --> 00:20:18,240 Speaker 1: back to ancient Egypt and the wild oregano or time. Yes, 296 00:20:18,320 --> 00:20:22,719 Speaker 1: it's confusing. Um that is mentioned more than once in 297 00:20:22,760 --> 00:20:27,160 Speaker 1: the Bible, particularly when it comes to purifying rituals. Yeah, 298 00:20:27,840 --> 00:20:31,240 Speaker 1: it's thought that what's referred to in Hebrew texts as 299 00:20:31,400 --> 00:20:36,280 Speaker 1: um as of and what's translated then in Christian texts 300 00:20:36,480 --> 00:20:41,400 Speaker 1: um as as hysop Um is the herb zatar um 301 00:20:41,440 --> 00:20:44,800 Speaker 1: that comes up in context as as this humble and 302 00:20:44,880 --> 00:20:48,679 Speaker 1: accessible plant um and yes, as a as a purifying plant. Um. 303 00:20:48,680 --> 00:20:51,560 Speaker 1: It's in the story of Exodus. Um, it's the herb 304 00:20:51,760 --> 00:20:56,560 Speaker 1: that's used to um to brush doorways of Jewish households 305 00:20:56,560 --> 00:20:59,080 Speaker 1: with blood um as a as a pass us over 306 00:20:59,280 --> 00:21:02,240 Speaker 1: kind of kind of thing. And it shows up in 307 00:21:02,280 --> 00:21:05,400 Speaker 1: the story of the Crucifixion um as as an herb 308 00:21:05,560 --> 00:21:08,560 Speaker 1: that that might have been dipped in vinegar to to 309 00:21:09,119 --> 00:21:17,880 Speaker 1: hydrate Jesus on the cross. Yes. Um, and these herbs 310 00:21:18,000 --> 00:21:22,000 Speaker 1: and all of the baseline ingredients in Star are traditionally 311 00:21:22,040 --> 00:21:23,720 Speaker 1: baseline because you know, if people can get up to 312 00:21:23,720 --> 00:21:29,640 Speaker 1: all kinds of things grow throughout the Middle East, Um 313 00:21:29,760 --> 00:21:32,800 Speaker 1: their native there. Another piece of this Zatar puzzle is 314 00:21:32,840 --> 00:21:37,320 Speaker 1: the customization aspect, because over time, zatar has been refined 315 00:21:37,359 --> 00:21:40,160 Speaker 1: and adapted depending on the region, so it can mean 316 00:21:40,320 --> 00:21:43,360 Speaker 1: all kinds of things. There's no one recipe for it, 317 00:21:44,119 --> 00:21:47,760 Speaker 1: and yeah, there's also no one name, adding to all 318 00:21:47,800 --> 00:21:51,399 Speaker 1: of this confusion. But whatever the case, people have been 319 00:21:51,480 --> 00:21:54,280 Speaker 1: using things that fall under the wide umbrella of zatar 320 00:21:54,480 --> 00:21:59,320 Speaker 1: for a long time, both culinarily and medicinally, and it 321 00:21:59,359 --> 00:22:01,040 Speaker 1: has been a pup. There's pice blend in the Middle 322 00:22:01,080 --> 00:22:06,920 Speaker 1: East for centuries. Yeah, Sumac in particular was in use 323 00:22:07,160 --> 00:22:11,640 Speaker 1: at least two thousand years ago around Mediterranean, especially prized 324 00:22:11,640 --> 00:22:16,520 Speaker 1: for its tang before lemons came along. The written record 325 00:22:16,560 --> 00:22:20,439 Speaker 1: indicates thattar was certainly around by the twelfth and thirteen centuries. 326 00:22:20,840 --> 00:22:24,320 Speaker 1: The blend, Yeah, yes, the blend sorry um. During this time, 327 00:22:24,320 --> 00:22:27,000 Speaker 1: a renowned to Spanish philosopher reportedly prescribed it as a 328 00:22:27,040 --> 00:22:31,800 Speaker 1: treatment for all kinds of things for his patients. Um. 329 00:22:31,800 --> 00:22:35,480 Speaker 1: According to Miriam Webster, the word didn't show up in 330 00:22:35,640 --> 00:22:42,240 Speaker 1: English language texts until nineteen seventeen and uh then yeah, 331 00:22:42,280 --> 00:22:46,480 Speaker 1: continuing our our way ahead jump um. Into the middle 332 00:22:46,520 --> 00:22:50,760 Speaker 1: of the nineteen hundreds, zatar blends became a sort of 333 00:22:50,760 --> 00:22:55,760 Speaker 1: a symbol of Palestinian tradition and and homeland. After the 334 00:22:55,840 --> 00:23:00,720 Speaker 1: Israeli War of Independence. UM, when dreds of thousands of 335 00:23:00,760 --> 00:23:04,600 Speaker 1: Palestinians where we're pushed from their homes. UM. One Palestinian 336 00:23:04,640 --> 00:23:08,440 Speaker 1: refugee camp that formed in Beirut was named tell All 337 00:23:08,760 --> 00:23:13,680 Speaker 1: zatar Um the hill of wild Thyme UM. And this 338 00:23:13,880 --> 00:23:17,080 Speaker 1: was the side of a massacre in nineteen seventy six. 339 00:23:18,240 --> 00:23:21,560 Speaker 1: And in nineteen seventy seven and Israelia law passed that 340 00:23:21,600 --> 00:23:24,879 Speaker 1: prohibited the gathering of wild zatar in that country, labeling 341 00:23:24,920 --> 00:23:28,760 Speaker 1: it as an endangered and protected species UM. Specifically, the 342 00:23:28,800 --> 00:23:33,240 Speaker 1: plant we're talking about now are plants according to the 343 00:23:33,320 --> 00:23:36,800 Speaker 1: Investigation of gas Row Detective FEO and a ross harvesting 344 00:23:36,800 --> 00:23:38,760 Speaker 1: of it has been restricted in the West Bank too, 345 00:23:39,359 --> 00:23:42,280 Speaker 1: and Palestinians who are called transporting their herb through checkpoints 346 00:23:42,280 --> 00:23:45,359 Speaker 1: can be hit with fines. These particular laws are not 347 00:23:45,400 --> 00:23:49,320 Speaker 1: just about protecting zatar environmentally, but also efforts to control 348 00:23:49,400 --> 00:23:54,400 Speaker 1: production of the herbs and the land it grows on. Yeah. Um, yeah, 349 00:23:54,400 --> 00:23:58,199 Speaker 1: those those original laws were We're based on some amount 350 00:23:58,200 --> 00:24:02,080 Speaker 1: of environmental research UM. And the herb has also been 351 00:24:02,119 --> 00:24:05,480 Speaker 1: listed as vulnerable due to over collection in other countries 352 00:24:05,600 --> 00:24:09,919 Speaker 1: like Jordan's UM. But but in the West Bank. In particular, 353 00:24:10,200 --> 00:24:13,800 Speaker 1: these restrictions seem to be very politically driven with UM, 354 00:24:13,800 --> 00:24:17,439 Speaker 1: with with harsher enforcement applied to Palestinians than to Israeli's 355 00:24:17,920 --> 00:24:22,400 Speaker 1: UM and with economic motivations UM as the Israeli agricultural 356 00:24:22,440 --> 00:24:27,960 Speaker 1: industry has started cultivating these arabs for sale. Furthermore, UM, 357 00:24:28,000 --> 00:24:31,399 Speaker 1: there hasn't really been scientific backing up of the plants 358 00:24:31,480 --> 00:24:35,520 Speaker 1: endangered status recently. Oh like like look okay, like like like, 359 00:24:35,560 --> 00:24:39,800 Speaker 1: my family is Eastern European Jewish. Um. They fled persecution 360 00:24:39,840 --> 00:24:41,320 Speaker 1: that they were facing in Europe to come to the 361 00:24:41,400 --> 00:24:44,080 Speaker 1: United States in the early nineteen hundreds. And I am 362 00:24:44,119 --> 00:24:47,040 Speaker 1: real glad that that they and all the other people 363 00:24:47,040 --> 00:24:51,320 Speaker 1: who managed to escape got out. But it's really important 364 00:24:51,320 --> 00:24:56,000 Speaker 1: to remember that Israel is a colonizing state, UM. And 365 00:24:56,000 --> 00:24:58,600 Speaker 1: and as it always is with colonists, it is to 366 00:24:58,760 --> 00:25:03,120 Speaker 1: Israel's advantage to control the land and the culture and 367 00:25:03,119 --> 00:25:06,480 Speaker 1: and the native people that it's occupying. You know, we 368 00:25:06,520 --> 00:25:08,679 Speaker 1: talked about this on the show all the time. UM. 369 00:25:08,960 --> 00:25:10,919 Speaker 1: You know, though it's usually couched in a few like 370 00:25:11,000 --> 00:25:16,280 Speaker 1: comfortable centuries of separation from today. UM. But but through 371 00:25:16,320 --> 00:25:20,240 Speaker 1: that lens, it's it's really hard to not see these 372 00:25:20,280 --> 00:25:24,720 Speaker 1: restrictions as as part of a purposeful erosion of traditional 373 00:25:25,000 --> 00:25:30,040 Speaker 1: Palestinian food ways, right, And that's I mean a quick 374 00:25:30,040 --> 00:25:32,399 Speaker 1: search on the Internet and you'll find you'll find a 375 00:25:32,440 --> 00:25:37,520 Speaker 1: lot of arguments that showcase um, that point and then 376 00:25:37,720 --> 00:25:41,480 Speaker 1: kind of the dismissing of that point um, which we'll 377 00:25:41,480 --> 00:25:46,200 Speaker 1: talk about more in a little bit. Yep. As people 378 00:25:46,200 --> 00:25:49,000 Speaker 1: in general have been exposed to more types of foods 379 00:25:49,040 --> 00:25:52,040 Speaker 1: worldwide thanks to things like the Internet, food writers and 380 00:25:52,080 --> 00:25:54,280 Speaker 1: the Food Network. We have a past episode on that 381 00:25:54,320 --> 00:25:57,760 Speaker 1: you could see, um uh, and people have become more 382 00:25:57,800 --> 00:25:59,880 Speaker 1: willing to expand their palace and even eager to exp 383 00:26:00,040 --> 00:26:03,679 Speaker 1: in their palance. Zatar has expanded in popularity outside of 384 00:26:03,760 --> 00:26:06,080 Speaker 1: the Middle East. And yeah, it got a boost when 385 00:26:06,080 --> 00:26:09,600 Speaker 1: people started calling it a health food. This all really 386 00:26:09,640 --> 00:26:13,920 Speaker 1: picked up around or so you knows. Zatar and cocktails 387 00:26:14,000 --> 00:26:18,240 Speaker 1: on savory pastries at our fried chicken. Um. A company 388 00:26:18,280 --> 00:26:21,880 Speaker 1: called nine one Beer makes this brew that they call 389 00:26:21,920 --> 00:26:27,120 Speaker 1: their Lebanese pale Ale that includes zatar herbs and oh 390 00:26:27,160 --> 00:26:29,679 Speaker 1: my gosh, I want to try it, Oh me too? 391 00:26:31,160 --> 00:26:36,879 Speaker 1: Who uh? In a Palestinian American families started at z 392 00:26:37,119 --> 00:26:40,880 Speaker 1: and z and they specialize in Satar. The business got 393 00:26:40,880 --> 00:26:43,480 Speaker 1: it start at a local Washington, d c. Farmers market 394 00:26:43,520 --> 00:26:46,119 Speaker 1: and is now expanding into a Middle Eastern bakery I 395 00:26:46,160 --> 00:26:49,720 Speaker 1: believe of as of this year. Um yeah, yeah, they're 396 00:26:49,760 --> 00:26:53,840 Speaker 1: they're they're making frozen foods. Um that that flatbread, h 397 00:26:54,640 --> 00:26:57,920 Speaker 1: um and their spice is available at most Whole Foods 398 00:26:57,960 --> 00:27:02,640 Speaker 1: if you're interested. H Whole Foods listed Zatar as one 399 00:27:02,640 --> 00:27:06,040 Speaker 1: of their food Trends of twenty nineteen. That same year, 400 00:27:06,160 --> 00:27:09,480 Speaker 1: McCormick brand came out with the Zatar Blend, and UM 401 00:27:09,600 --> 00:27:14,800 Speaker 1: and International Zatar Day made its debut as well. Um 402 00:27:14,880 --> 00:27:17,720 Speaker 1: and and also yeah. Zattar has gotten mixed up in 403 00:27:17,720 --> 00:27:20,760 Speaker 1: politics over the years, particularly when it comes to Israel 404 00:27:20,920 --> 00:27:25,000 Speaker 1: and Palestine and arguments around who Zatar belongs to, and 405 00:27:25,280 --> 00:27:28,400 Speaker 1: that is something we do talk about a lot on here. Um. 406 00:27:28,600 --> 00:27:32,119 Speaker 1: Palestinian poet mamoudt dar Wish mentioned Zatar in the poem 407 00:27:32,160 --> 00:27:35,840 Speaker 1: Ahmad al Zatar, making the case that things like agriculture 408 00:27:35,880 --> 00:27:40,159 Speaker 1: are vital to things like identity and particularly um. In 409 00:27:40,200 --> 00:27:43,520 Speaker 1: this poem references the former Palestinian refugee camp that Lauren 410 00:27:43,560 --> 00:27:47,160 Speaker 1: mentioned to further emphasize how important harvesting and eating are 411 00:27:47,280 --> 00:27:51,120 Speaker 1: when it comes to the Israeli Palestinian conflict around national 412 00:27:51,200 --> 00:27:54,400 Speaker 1: identity and land and traditions and history tied to all 413 00:27:54,440 --> 00:27:59,399 Speaker 1: of that, culinarily and otherwise. So yeah, well because of this, 414 00:27:59,520 --> 00:28:01,920 Speaker 1: why we are talking about herbs and spices, we are 415 00:28:02,000 --> 00:28:05,240 Speaker 1: also talking about so much more, um, something that can 416 00:28:05,320 --> 00:28:09,040 Speaker 1: unite people and also be used to as a weapon 417 00:28:09,080 --> 00:28:15,880 Speaker 1: against them. Yeah. In nineteen, the Israeli Nature and Parks 418 00:28:15,880 --> 00:28:20,879 Speaker 1: Authority did begin easing its policy on the collection of 419 00:28:21,359 --> 00:28:25,040 Speaker 1: zatar the plant um for personal use. Um. They said 420 00:28:25,040 --> 00:28:28,800 Speaker 1: that they were trying to separate personal use from like 421 00:28:28,920 --> 00:28:33,520 Speaker 1: commercial collection. So um, so if that, if that is 422 00:28:33,560 --> 00:28:38,520 Speaker 1: what is happening, um, then that's great. Yeah yeah uh 423 00:28:40,840 --> 00:28:44,560 Speaker 1: as always, like always, it's still moving. The situation is 424 00:28:44,600 --> 00:28:54,880 Speaker 1: still ongoing, Zatar. The story continues, Yes, yes, but I 425 00:28:54,920 --> 00:28:58,160 Speaker 1: suppose that's what we have to say for now. It 426 00:28:58,320 --> 00:29:01,440 Speaker 1: is Um. We do have some listener mail for you, 427 00:29:02,240 --> 00:29:03,960 Speaker 1: we do, but first we have one more quick break 428 00:29:04,000 --> 00:29:14,120 Speaker 1: for a word from our sponsors, and we're back. Thank 429 00:29:14,120 --> 00:29:18,080 Speaker 1: you sponsors, Yes, thank you, and we're back with this 430 00:29:18,360 --> 00:29:30,120 Speaker 1: listener like a summer breeze. Yeah yeah, Jared wrote, I 431 00:29:30,120 --> 00:29:32,680 Speaker 1: am writing in response to the recent episode on bullya base. 432 00:29:33,160 --> 00:29:35,080 Speaker 1: At various points in my life, I became aware of 433 00:29:35,120 --> 00:29:37,400 Speaker 1: the concept of potato soups and fish stews, as well 434 00:29:37,440 --> 00:29:40,640 Speaker 1: as the terms bullya base and Visi swas, and I 435 00:29:40,720 --> 00:29:42,800 Speaker 1: kind of had an idea that each term was associated 436 00:29:42,800 --> 00:29:45,080 Speaker 1: with one of the two dishes. To this day, if 437 00:29:45,080 --> 00:29:46,720 Speaker 1: you were to show me a picture of each soup 438 00:29:46,760 --> 00:29:48,840 Speaker 1: and give me the term to choose to label each photo, 439 00:29:49,040 --> 00:29:52,080 Speaker 1: I would always put fishy swaws on the bullya base 440 00:29:52,160 --> 00:29:56,720 Speaker 1: and vice versa. To my uncultured American English only speaking brain, 441 00:29:57,000 --> 00:30:00,680 Speaker 1: those words seem completely mismatched. Hopefully the this episode will 442 00:30:00,720 --> 00:30:03,880 Speaker 1: help me sort it out for good. Keep up the 443 00:30:03,920 --> 00:30:06,560 Speaker 1: fine work that invariably gives me all sorts of grapings 444 00:30:06,560 --> 00:30:10,480 Speaker 1: to sort through. Yes, um, that's I wanted to read 445 00:30:10,480 --> 00:30:14,200 Speaker 1: this because I totally forgot about vic squaws and I 446 00:30:14,280 --> 00:30:17,120 Speaker 1: had the same problem. Even though I don't have a 447 00:30:17,120 --> 00:30:19,840 Speaker 1: lot of experience with either of them. I sort of 448 00:30:20,000 --> 00:30:23,480 Speaker 1: you're just like French soup. Go. Yeah, they're the same obviously, 449 00:30:23,560 --> 00:30:26,520 Speaker 1: which is terrible and I know it. But right when 450 00:30:26,560 --> 00:30:30,760 Speaker 1: I read this, emails like, oh yeah, swaws, that's a 451 00:30:30,800 --> 00:30:35,760 Speaker 1: different episode. We're going to have to struggle through a 452 00:30:35,880 --> 00:30:39,240 Speaker 1: more full amount of French at some point in the future. Yeah, 453 00:30:39,560 --> 00:30:42,280 Speaker 1: you can tell we're both excited about it. I am 454 00:30:42,320 --> 00:30:46,479 Speaker 1: excited to learn what it is. I I couldn't tell 455 00:30:46,560 --> 00:30:50,000 Speaker 1: you for sure, to be honest, But one day, one 456 00:30:50,120 --> 00:30:54,680 Speaker 1: day I will know, and I shall surpressed the information 457 00:30:54,760 --> 00:30:58,000 Speaker 1: on to you listeners who don't know, and the listeners 458 00:30:58,000 --> 00:31:00,120 Speaker 1: that already do know. You can be like act that 459 00:31:00,200 --> 00:31:06,959 Speaker 1: you're incorrect about this. We're we're we're all out here learning. 460 00:31:07,120 --> 00:31:13,560 Speaker 1: You know, you know we are? Uh, Skyler wrote, first 461 00:31:13,600 --> 00:31:16,480 Speaker 1: of all, please watch My Big Fat Greek Wedding. It 462 00:31:16,600 --> 00:31:19,040 Speaker 1: is such a cute movie, with so many quotelets and 463 00:31:19,240 --> 00:31:22,280 Speaker 1: just the right amount of second hand awkward. A few 464 00:31:22,360 --> 00:31:24,240 Speaker 1: years ago, I started a job at a family owned 465 00:31:24,280 --> 00:31:27,160 Speaker 1: T shirt printing shop. When my birthday rolled around, I 466 00:31:27,200 --> 00:31:29,240 Speaker 1: had only been there a month, so I didn't know 467 00:31:29,320 --> 00:31:33,560 Speaker 1: they had a birthday ritual, a case of minis from nothing, 468 00:31:33,680 --> 00:31:37,400 Speaker 1: bunt cakes, a card that was sneakily passed around, and 469 00:31:37,480 --> 00:31:41,800 Speaker 1: of course the forced awkwardness of getting saying at I 470 00:31:41,840 --> 00:31:45,840 Speaker 1: definitely teared up at the unexpected kindness. This continued every 471 00:31:45,920 --> 00:31:48,880 Speaker 1: year for every person I know. Office birthdays are joked 472 00:31:48,880 --> 00:31:50,760 Speaker 1: about a lot, but it always made my heart happy. 473 00:31:51,120 --> 00:31:53,440 Speaker 1: And now I'm going to order a case of mini 474 00:31:53,480 --> 00:31:57,040 Speaker 1: bunks because I am the adult and there really isn't 475 00:31:57,040 --> 00:32:00,000 Speaker 1: a reason not to take care and watch that movie 476 00:32:00,040 --> 00:32:03,520 Speaker 1: be it's streaming on HBO. I fully support this decision. 477 00:32:03,560 --> 00:32:09,120 Speaker 1: I'm very happy with it. Yeah, yes, you are the adult. 478 00:32:09,520 --> 00:32:13,120 Speaker 1: You are get your case of many boots and watched 479 00:32:13,160 --> 00:32:17,960 Speaker 1: My Big, Fat Great Waiting soundly. Um. This brought back 480 00:32:17,960 --> 00:32:21,200 Speaker 1: a memory for me that was equally touching where I 481 00:32:21,280 --> 00:32:22,840 Speaker 1: used to be in a crew back when we went 482 00:32:22,840 --> 00:32:25,600 Speaker 1: to the office where I would get in early and 483 00:32:25,600 --> 00:32:27,520 Speaker 1: they were like three of us that got in really early, 484 00:32:27,560 --> 00:32:31,200 Speaker 1: like seven am. And um. One day it was my 485 00:32:31,280 --> 00:32:35,360 Speaker 1: birthday and our coworker and friend Ramsey Um, who's been 486 00:32:35,400 --> 00:32:39,320 Speaker 1: on the show before, he arrived and he had gotten 487 00:32:39,520 --> 00:32:44,320 Speaker 1: all these many donuts and he burst into the most exuberant, 488 00:32:44,480 --> 00:32:49,440 Speaker 1: off key rendition of Happy Birthday that was like loud, 489 00:32:49,480 --> 00:32:53,400 Speaker 1: proud Yeah. I joined in and I almost cried. I 490 00:32:53,440 --> 00:32:58,880 Speaker 1: was like, so moves by this, like sweet, unexpected impromptu 491 00:32:59,640 --> 00:33:01,800 Speaker 1: they And I'm a big believer in that you never 492 00:33:01,840 --> 00:33:04,080 Speaker 1: know what, like small little gestures you do, how they're 493 00:33:04,080 --> 00:33:09,560 Speaker 1: going to impact somebody. Absolutely yes, and food can be 494 00:33:09,720 --> 00:33:15,000 Speaker 1: a big part of that. Yes. Oh it frequently is yes. Um. 495 00:33:15,200 --> 00:33:17,480 Speaker 1: So thanks to both of those listeners for writing in. 496 00:33:17,520 --> 00:33:18,800 Speaker 1: If you would like to write to us, that you 497 00:33:18,880 --> 00:33:21,640 Speaker 1: can or emails Hello at savor pod dot com. We 498 00:33:21,720 --> 00:33:25,000 Speaker 1: are also on social media. You can find us on Twitter, Facebook, 499 00:33:25,040 --> 00:33:27,880 Speaker 1: and Instagram at savor pod, and we do hope to 500 00:33:27,880 --> 00:33:30,480 Speaker 1: hear from you. Savor is production of I Heart Radio. 501 00:33:30,600 --> 00:33:32,840 Speaker 1: For more podcasts my heart Radio, you can visit the 502 00:33:32,840 --> 00:33:35,680 Speaker 1: i heart Radio app, Apple Podcasts, or wherever you listen 503 00:33:35,720 --> 00:33:38,960 Speaker 1: to your favorite shows. Thanks as always to our superproducers 504 00:33:39,040 --> 00:33:41,680 Speaker 1: Dylan Fagan and Andrew Howard. Thanks to you for listening, 505 00:33:41,760 --> 00:33:43,280 Speaker 1: and we hope that lots more good things are coming 506 00:33:43,320 --> 00:33:43,680 Speaker 1: your way.