1 00:00:08,000 --> 00:00:10,719 Speaker 1: Hello, and welcome to Savor production of iHeartRadio. I'm any 2 00:00:10,720 --> 00:00:14,440 Speaker 1: Read and I'm Lauren Vogelbaum, and today we're talking about oatmeal. 3 00:00:16,560 --> 00:00:21,640 Speaker 1: Yes we are, Yes we are. This was a listener's 4 00:00:21,680 --> 00:00:24,759 Speaker 1: suggestion sent in by Caitlin with a very compelling subject line. 5 00:00:24,760 --> 00:00:30,000 Speaker 1: That's a dark horse suggestion. Oh so yes, but then 6 00:00:30,080 --> 00:00:33,200 Speaker 1: also a very compelling reason why we should look into oatmeal, 7 00:00:33,280 --> 00:00:37,839 Speaker 1: which we will share later. Uh so, yes, thank you, Caitlin. 8 00:00:38,159 --> 00:00:41,680 Speaker 1: This one has been a bit difficult to wrangle because, uh, 9 00:00:41,880 --> 00:00:43,760 Speaker 1: as Laurena and I were discussing, people have a lot 10 00:00:43,800 --> 00:00:47,479 Speaker 1: of thoughts about oats and oatmeal, but also it's not 11 00:00:47,600 --> 00:00:57,000 Speaker 1: called oatmeal everywhere and created some interesting research difficulties. Yeah. Yeah, 12 00:00:57,040 --> 00:01:00,560 Speaker 1: there's there's this great moment and um do in reading 13 00:01:00,600 --> 00:01:03,640 Speaker 1: for any one of these episodes where like you're going 14 00:01:03,680 --> 00:01:06,840 Speaker 1: along your normal kind of tree of like searches and 15 00:01:06,959 --> 00:01:09,120 Speaker 1: follow up searches, and then all of a sudden you 16 00:01:09,200 --> 00:01:11,679 Speaker 1: realize that like you've been looking at a branch and 17 00:01:11,720 --> 00:01:15,000 Speaker 1: the tree is over here and it's much greater, right, 18 00:01:15,480 --> 00:01:19,039 Speaker 1: and you're just like, oh heck okay, and do you 19 00:01:19,080 --> 00:01:25,840 Speaker 1: feel despair but also excitement. It's a it's an interesting 20 00:01:25,880 --> 00:01:29,920 Speaker 1: concoction of emotion. Yeah, I mean it's joyous because it 21 00:01:29,959 --> 00:01:34,480 Speaker 1: means that there's more reading. I don't hate more reading, 22 00:01:35,600 --> 00:01:40,280 Speaker 1: but it can throw a screw and you're like daily schedule. Oh, 23 00:01:40,400 --> 00:01:46,839 Speaker 1: absolutely absolutely, So we'll we'll discuss some more of that 24 00:01:46,959 --> 00:01:50,720 Speaker 1: as we go through this. I personally, I go through 25 00:01:50,720 --> 00:01:54,600 Speaker 1: oatmeal phases, and I'll say they're pretty far out there, 26 00:01:55,360 --> 00:02:00,360 Speaker 1: spread out. Yeah. When I was a kid on scall 27 00:02:00,520 --> 00:02:04,160 Speaker 1: like really cold occasions, my mom would make slow cooker 28 00:02:04,720 --> 00:02:08,840 Speaker 1: cinnamon apple oatmeal and it was the best. It was 29 00:02:08,880 --> 00:02:13,560 Speaker 1: so smooth. Oh, and I have fond memories of being 30 00:02:13,880 --> 00:02:17,280 Speaker 1: bundled up in these blankets, eating this oatmeal and trying 31 00:02:17,320 --> 00:02:22,720 Speaker 1: to beat the PlayStation game Parasite, which I never did beat. 32 00:02:22,840 --> 00:02:28,160 Speaker 1: Lauren's not the oatmeal's fault. That damn crab, stupid crab 33 00:02:28,280 --> 00:02:35,920 Speaker 1: in the sewer impossible. I didn't have a PlayStation. I 34 00:02:35,960 --> 00:02:39,320 Speaker 1: never had a PlayStation, so I never got that into 35 00:02:39,320 --> 00:02:44,240 Speaker 1: Parasite eve um. But but I remember, I remember having 36 00:02:44,360 --> 00:02:46,600 Speaker 1: a difficult time with it. I remember it not being 37 00:02:46,639 --> 00:02:50,760 Speaker 1: the easiest game. And you know, I don't think that 38 00:02:50,840 --> 00:02:54,320 Speaker 1: you can scientifically say that it wasn't the oatmeal's fault. 39 00:02:57,840 --> 00:03:02,280 Speaker 1: I think the oatmeal was sustaining me through my rage. 40 00:03:04,000 --> 00:03:10,160 Speaker 1: I was furious. I remember it very very clearly. Obviously, 41 00:03:10,480 --> 00:03:13,880 Speaker 1: this is like one of my oatmeal memvery no. I 42 00:03:13,919 --> 00:03:17,120 Speaker 1: love this. I love this. Uh yeah, I don't. I 43 00:03:17,120 --> 00:03:20,720 Speaker 1: don't have a video game that I associate oatmeal with. Um. 44 00:03:20,760 --> 00:03:23,639 Speaker 1: But but now I did. I did eat it growing up, 45 00:03:23,840 --> 00:03:27,320 Speaker 1: um I uh. And yeah, every every like fall, when 46 00:03:27,320 --> 00:03:29,640 Speaker 1: the when the weather starts turning and it starts getting 47 00:03:29,840 --> 00:03:31,920 Speaker 1: kind of cold and crisp in the morning, like that 48 00:03:32,040 --> 00:03:35,040 Speaker 1: is my oatmeal season. That is what I'm like, Yes, yes, 49 00:03:35,160 --> 00:03:38,920 Speaker 1: I need this hot grain porridge um uh. And and 50 00:03:38,960 --> 00:03:41,680 Speaker 1: it is. It is a very nostalgic kind of kind 51 00:03:41,720 --> 00:03:46,120 Speaker 1: of food. I also like, especially during quarantine, I've noticed 52 00:03:46,320 --> 00:03:49,920 Speaker 1: like I usually have like a big box of oats 53 00:03:49,920 --> 00:03:54,440 Speaker 1: in my cupboard and for sure about once every two weeks, 54 00:03:54,480 --> 00:03:56,840 Speaker 1: I'm like, I need to make oatmeal cookies. And I 55 00:03:56,880 --> 00:03:59,600 Speaker 1: haven't done it yet because I don't know. I just 56 00:03:59,640 --> 00:04:01,400 Speaker 1: I'm like, really, Laurened, like, is that what you're going 57 00:04:01,440 --> 00:04:06,640 Speaker 1: to spend you're baking energy on right now? Yes, but 58 00:04:06,680 --> 00:04:12,000 Speaker 1: they're delightful. I don't know self judging. I'm it's weird. Yeah, 59 00:04:12,240 --> 00:04:15,280 Speaker 1: you should. You should turn that around. There's there's nothing 60 00:04:15,280 --> 00:04:20,560 Speaker 1: in me that understands that. I'm like, why not? I will? 61 00:04:20,839 --> 00:04:25,440 Speaker 1: I remember when I first started. I don't know, because 62 00:04:25,480 --> 00:04:27,880 Speaker 1: we were kind of in separate worlds when you first started, 63 00:04:28,240 --> 00:04:29,760 Speaker 1: so I don't know if you remember this, but I 64 00:04:29,800 --> 00:04:34,560 Speaker 1: would bring in cookies like once a week. Oh yeah, 65 00:04:33,920 --> 00:04:38,200 Speaker 1: And it cracked me up because I think oatmeal cookies 66 00:04:38,240 --> 00:04:40,640 Speaker 1: do have this reputation of being the less air cookie. 67 00:04:40,960 --> 00:04:45,000 Speaker 1: But they were my most requested cookie. They were delicious. 68 00:04:45,000 --> 00:04:49,520 Speaker 1: They were chocolate chip, pecan oatmeal cookies. Oh my gosh, 69 00:04:49,760 --> 00:04:53,080 Speaker 1: you're so good. It lest the oat lens, a good texture, 70 00:04:53,160 --> 00:04:55,840 Speaker 1: it's it's nice. I mean, other cookies are great too, 71 00:04:55,880 --> 00:04:59,719 Speaker 1: but you know, come on, we don't discriminate against cookies here. 72 00:04:59,800 --> 00:05:04,200 Speaker 1: We do not. Well, okay, I'm sure there are probably 73 00:05:04,240 --> 00:05:06,599 Speaker 1: some circumstances that one or the other of us could 74 00:05:06,640 --> 00:05:10,320 Speaker 1: find to be picky about it, but at any rate, 75 00:05:10,880 --> 00:05:15,960 Speaker 1: at any rate, all right, let's get through our question. Oatmeal. 76 00:05:19,400 --> 00:05:23,400 Speaker 1: What is it? Well, Oatmeal is a type of cereal 77 00:05:23,480 --> 00:05:28,279 Speaker 1: porridge consisting of oats soaked or cooked until soft and liquid, 78 00:05:28,320 --> 00:05:30,719 Speaker 1: and typically served warm out like a like a really 79 00:05:30,880 --> 00:05:35,360 Speaker 1: thick grain soup. It often includes any variety of savory 80 00:05:35,480 --> 00:05:39,720 Speaker 1: or sweet seasonings, mixings, and or toppings. In the United 81 00:05:39,760 --> 00:05:42,720 Speaker 1: States and in many other places, I believe this is 82 00:05:42,760 --> 00:05:47,200 Speaker 1: a pretty solidly breakfast food. In the States, it's definitely 83 00:05:47,240 --> 00:05:51,159 Speaker 1: more associated with kids. Um, and I feel like the 84 00:05:51,279 --> 00:05:56,960 Speaker 1: preferences that Americans at any rate have for oatmeal are 85 00:05:57,040 --> 00:06:02,000 Speaker 1: deeply personal and nostalgic. For exact ample, I am a 86 00:06:02,040 --> 00:06:05,320 Speaker 1: thick oatmeal cooked with milk with small amounts of cinnamon 87 00:06:05,360 --> 00:06:09,680 Speaker 1: and brown sugar and raisins added towards the end. Person 88 00:06:11,600 --> 00:06:13,480 Speaker 1: I love this. I love that this could be a 89 00:06:13,520 --> 00:06:17,080 Speaker 1: way you introduce yourself to somebody. Hello, I'm Lauren. I'm 90 00:06:17,080 --> 00:06:19,240 Speaker 1: a thick oatmeal girl, and I won't hear anything else. 91 00:06:23,080 --> 00:06:25,640 Speaker 1: My my my roommate was making oatmeal one day and 92 00:06:25,680 --> 00:06:27,320 Speaker 1: I was like, oh man, you're making oatmeal. I thought 93 00:06:27,360 --> 00:06:28,880 Speaker 1: we were out of milk, and she was like milk, 94 00:06:30,080 --> 00:06:33,320 Speaker 1: oh no, And I was like what And she was like, 95 00:06:34,200 --> 00:06:36,120 Speaker 1: why would you put that in that thing? And I 96 00:06:36,200 --> 00:06:38,960 Speaker 1: was like, I don't like I just I just sort 97 00:06:39,000 --> 00:06:40,640 Speaker 1: of just like took my cup of coffee and left 98 00:06:40,720 --> 00:06:48,320 Speaker 1: like I could. I didn't know how to respect down um, 99 00:06:48,360 --> 00:06:51,640 Speaker 1: but yeah, you know, it's it's popular all over the world. Um. 100 00:06:51,640 --> 00:06:55,919 Speaker 1: The variations are endless. The liquid can be water, milk 101 00:06:56,000 --> 00:07:00,080 Speaker 1: type stuff, um or broth. Sweetened oatmeals can be seasoned 102 00:07:00,120 --> 00:07:02,480 Speaker 1: with a baking spices and have some kind of fruit 103 00:07:02,520 --> 00:07:05,440 Speaker 1: to fresh or dried or cooked or you know, jammed 104 00:07:05,480 --> 00:07:09,160 Speaker 1: or otherwise preserved added in there. Maybe chopped nuts or 105 00:07:09,200 --> 00:07:12,160 Speaker 1: something like that too. Sweeteners with a little bit of flavor, 106 00:07:12,160 --> 00:07:14,880 Speaker 1: your maple syrup, honey, brown sugar. That kind of stuff 107 00:07:14,920 --> 00:07:17,440 Speaker 1: is nice. Savory meals, on the other hand, can be 108 00:07:17,840 --> 00:07:20,520 Speaker 1: served with stuff like like cooked vegetables, I don't know, 109 00:07:20,560 --> 00:07:22,840 Speaker 1: like onions or mushrooms or peppers or something mixed in 110 00:07:23,080 --> 00:07:25,600 Speaker 1: maybe with a nice fried egg or a sliced avocado 111 00:07:25,760 --> 00:07:28,400 Speaker 1: or some kind of protein on top. And to me 112 00:07:29,000 --> 00:07:31,280 Speaker 1: see above read my oatmeal preferences like this sounds like 113 00:07:31,400 --> 00:07:36,920 Speaker 1: bizarro oatmeal. Um, but I'm intrigued. I've had I've had 114 00:07:36,960 --> 00:07:40,160 Speaker 1: the egg in the avocado. It was good. It was 115 00:07:40,200 --> 00:07:42,520 Speaker 1: definitely one of those things though that Yeah, I don't 116 00:07:42,560 --> 00:07:46,320 Speaker 1: associate oatmeal with being savory. Yea. So it's like my 117 00:07:46,400 --> 00:07:50,960 Speaker 1: brain was fritzing, what is this? What is this? It 118 00:07:51,040 --> 00:07:54,080 Speaker 1: was good, but odd, I mean right, like like any 119 00:07:54,120 --> 00:07:57,800 Speaker 1: excuse for hot sauce. Sure, but like, yeah, just slightly confusing. 120 00:07:58,840 --> 00:08:01,280 Speaker 1: I have seen the suggest and to replace the rice 121 00:08:01,400 --> 00:08:15,360 Speaker 1: in risotto with oats to make risotto. Yeah, oh yes, 122 00:08:16,400 --> 00:08:21,760 Speaker 1: I made any grown with a pun Ah. That's good. 123 00:08:22,200 --> 00:08:24,400 Speaker 1: I like it. It It was a slow bairn. My my 124 00:08:24,480 --> 00:08:28,400 Speaker 1: brain was like, she didn't just say that she did 125 00:08:32,360 --> 00:08:38,200 Speaker 1: like it? Great? Great um at at any rate, the 126 00:08:38,360 --> 00:08:43,679 Speaker 1: primary ingredient here is oats botanical name of Venus sativa. 127 00:08:44,200 --> 00:08:46,960 Speaker 1: And oats are a grain sometimes called a cereal, which 128 00:08:47,000 --> 00:08:49,680 Speaker 1: means that they're a type of grass that grows these 129 00:08:50,040 --> 00:08:54,680 Speaker 1: really big starchy seeds with these thick, fibrous hulls that 130 00:08:55,760 --> 00:08:58,440 Speaker 1: well well in in nature. That that help ensure that 131 00:08:58,520 --> 00:09:01,559 Speaker 1: the seeds have lots of nutrients and protection when they 132 00:09:01,800 --> 00:09:04,880 Speaker 1: germinate and start growing into plants. Um. But it also 133 00:09:04,920 --> 00:09:07,040 Speaker 1: means that they've got lots of nutrients for other things 134 00:09:07,200 --> 00:09:11,679 Speaker 1: that might eat them, like us or non human animals. 135 00:09:12,480 --> 00:09:16,160 Speaker 1: But so, so we take these seeds and then we 136 00:09:16,559 --> 00:09:18,920 Speaker 1: process them in a number of ways to get what 137 00:09:18,960 --> 00:09:22,560 Speaker 1: we are going to make into oatmeal. Um. And And 138 00:09:22,600 --> 00:09:25,080 Speaker 1: you might have wondered about the differences between the different 139 00:09:25,080 --> 00:09:27,120 Speaker 1: types of oats that are sold, and it is all 140 00:09:27,160 --> 00:09:29,920 Speaker 1: in how they're processed. So UM. So the least processed 141 00:09:29,960 --> 00:09:33,120 Speaker 1: type of oat on the market is called groats, and 142 00:09:33,520 --> 00:09:36,880 Speaker 1: these are the whole kernels that still have everything except 143 00:09:36,920 --> 00:09:39,640 Speaker 1: for like the inedible parts of the of the seed 144 00:09:39,840 --> 00:09:43,000 Speaker 1: in there. UM. Then you've got steel cut or Irish oats, 145 00:09:43,000 --> 00:09:45,080 Speaker 1: which are groats that have been cut into a few 146 00:09:45,120 --> 00:09:49,199 Speaker 1: pieces using steel blades. UM. Then Scottish oats are groats 147 00:09:49,240 --> 00:09:52,080 Speaker 1: that have been ground into a finer meal. At the 148 00:09:52,120 --> 00:09:56,520 Speaker 1: next tier of processing, you have rolled or old fashioned oats, 149 00:09:56,600 --> 00:10:00,520 Speaker 1: which are groats that are steamed, then flattened into flakes 150 00:10:00,640 --> 00:10:03,679 Speaker 1: and then dried out. UM. And these will cook more 151 00:10:03,760 --> 00:10:07,400 Speaker 1: quickly and are a little bit more shelf stable. UM. Finally, 152 00:10:07,600 --> 00:10:10,600 Speaker 1: there is um instant or quick oats, and these have 153 00:10:10,679 --> 00:10:13,960 Speaker 1: been steamed longer and and flaked out flatter so that 154 00:10:13,960 --> 00:10:17,959 Speaker 1: they cooked really quite quickly. You can make a porridgy 155 00:10:18,480 --> 00:10:21,040 Speaker 1: type of oatmeal not by cooking at all, but just 156 00:10:21,080 --> 00:10:24,440 Speaker 1: by soaking oats for four plus hours or overnight in 157 00:10:24,440 --> 00:10:28,679 Speaker 1: the fridge. But cooking does help the process along because 158 00:10:28,720 --> 00:10:30,640 Speaker 1: of the way that some of the starches and oats 159 00:10:30,800 --> 00:10:34,240 Speaker 1: react to heat and UH Okay, So we've talked about 160 00:10:34,280 --> 00:10:37,160 Speaker 1: gelatinization before on the show um in a bunch of 161 00:10:37,160 --> 00:10:40,839 Speaker 1: different episodes relevant to today's topic. Um In in episodes 162 00:10:40,920 --> 00:10:46,679 Speaker 1: like A Cheetos and Bagels and popcorn three three separate topics. 163 00:10:46,960 --> 00:10:51,319 Speaker 1: That was not a single episode, but so okay. Some 164 00:10:51,320 --> 00:10:55,360 Speaker 1: some starch molecules tend to form up into these uh 165 00:10:55,520 --> 00:10:59,000 Speaker 1: kind of kind of tight chains in dried grains, and 166 00:10:59,480 --> 00:11:04,200 Speaker 1: when you apply heat that the bonds between those molecules 167 00:11:04,280 --> 00:11:08,400 Speaker 1: will start to weaken. And if you've introduced water molecules 168 00:11:08,559 --> 00:11:12,320 Speaker 1: into the mix, the starch molecules will glom on to 169 00:11:12,400 --> 00:11:16,400 Speaker 1: the water so that the whole matrix of starch molecules 170 00:11:16,400 --> 00:11:20,360 Speaker 1: will swell. And this is gelatinization. And at like a 171 00:11:20,480 --> 00:11:23,560 Speaker 1: like a macro level, like zooming back out, what you're 172 00:11:23,559 --> 00:11:27,840 Speaker 1: gonna see is is your porridge thickening, and heat will 173 00:11:27,840 --> 00:11:30,480 Speaker 1: start weakening those bonds, and around like a hundred and 174 00:11:30,520 --> 00:11:34,280 Speaker 1: forty fahrenheit or sixty celsius um it'll it'll max out 175 00:11:34,400 --> 00:11:39,280 Speaker 1: around fahrenheit nineties celsius. Beyond that point, heating the starch 176 00:11:39,360 --> 00:11:42,240 Speaker 1: molecules will cause them to start breaking apart from each 177 00:11:42,240 --> 00:11:45,079 Speaker 1: other entirely. And this is part of why those slow 178 00:11:45,120 --> 00:11:48,520 Speaker 1: cooker oats achieve such a nice texture because you're you're 179 00:11:48,559 --> 00:11:52,320 Speaker 1: never getting them too hot, You're just just letting him, 180 00:11:52,440 --> 00:11:56,880 Speaker 1: letting them ride that that gelatinization wave just right, would 181 00:11:56,880 --> 00:12:05,960 Speaker 1: you say, just right? Goodness ha ha um. This gelatinization 182 00:12:06,040 --> 00:12:09,600 Speaker 1: will also occur if you just let oats soak at 183 00:12:09,640 --> 00:12:13,160 Speaker 1: cooler temperatures, but it will take longer, hence overnight oats 184 00:12:13,200 --> 00:12:17,640 Speaker 1: being a thing now. You can also incorporate various kinds 185 00:12:17,640 --> 00:12:21,440 Speaker 1: of oats into other grain based recipes and baked goods 186 00:12:21,480 --> 00:12:25,160 Speaker 1: like oatmeal, cookies, and and oats are a frequent ingredient 187 00:12:25,280 --> 00:12:28,920 Speaker 1: in cold cereals like granola related products like granola bars. 188 00:12:29,360 --> 00:12:32,600 Speaker 1: And oats can be ground into flour or made into 189 00:12:32,640 --> 00:12:35,000 Speaker 1: oat milk. The brand from the whole grain can also 190 00:12:35,080 --> 00:12:37,920 Speaker 1: be removed and ground into oat brand, which is sometimes 191 00:12:37,920 --> 00:12:41,360 Speaker 1: called foreign recipes. Um. But but we are mostly focusing 192 00:12:41,360 --> 00:12:46,480 Speaker 1: today on the dish of oatmeal. Yes, because it is 193 00:12:46,720 --> 00:12:51,640 Speaker 1: quite a large enough endeavor home on goodness it is. Yes, okay, 194 00:12:51,840 --> 00:12:55,080 Speaker 1: But I have a very important follow up question, Lauren. Oh, okay, yes, 195 00:12:55,200 --> 00:13:01,040 Speaker 1: extremely important, Yes, okay, groat, groat, It makes me want 196 00:13:01,040 --> 00:13:08,640 Speaker 1: to laugh. Do you know is it like great combined 197 00:13:08,720 --> 00:13:12,839 Speaker 1: with oats or is it just a very funny word. 198 00:13:13,080 --> 00:13:17,160 Speaker 1: I suspect it's just a very funny word. But I 199 00:13:17,200 --> 00:13:22,480 Speaker 1: can google that for you. I was drying very hard 200 00:13:22,600 --> 00:13:25,160 Speaker 1: to not be a child and laugh every time you've 201 00:13:25,200 --> 00:13:29,600 Speaker 1: said it, but I find that word quite humorous. I 202 00:13:29,679 --> 00:13:32,240 Speaker 1: was wondering why you were starting to crack up in 203 00:13:32,280 --> 00:13:36,760 Speaker 1: the middle of that. Uh, and now just because it 204 00:13:36,800 --> 00:13:40,199 Speaker 1: reminds me, it reminds me of goats, and and that 205 00:13:40,320 --> 00:13:42,560 Speaker 1: then that doesn't account for the R but that's what 206 00:13:42,559 --> 00:13:44,400 Speaker 1: it makes me think of. And then I just I 207 00:13:44,400 --> 00:13:48,400 Speaker 1: don't know, yeah, yeah, yeah, it makes me think of like, 208 00:13:48,880 --> 00:13:53,400 Speaker 1: you know, the goat greatest of all time, but with 209 00:13:53,440 --> 00:14:00,720 Speaker 1: groat or there's like an I am groat joke in there. 210 00:14:01,200 --> 00:14:04,240 Speaker 1: Strangely Strangely enough, I was just looking this up and 211 00:14:04,280 --> 00:14:08,120 Speaker 1: it's apparently um or I mean, like like very top 212 00:14:08,240 --> 00:14:12,520 Speaker 1: level googling um. It comes from the Middle Dutch groot. 213 00:14:13,679 --> 00:14:18,120 Speaker 1: Oh wow, I got way more excited than that was 214 00:14:18,160 --> 00:14:25,320 Speaker 1: probably warranted. Well there you go. Uh yeah, yeah, I 215 00:14:25,920 --> 00:14:29,120 Speaker 1: think um, and I think that animologically speaking, it was 216 00:14:29,200 --> 00:14:33,160 Speaker 1: indeed a U from a similar route from the word great, 217 00:14:33,240 --> 00:14:35,960 Speaker 1: meaning like like a like a big or thick kind 218 00:14:36,000 --> 00:14:42,640 Speaker 1: of meaning. So yeah, so you were right. Hey, wow, 219 00:14:43,040 --> 00:14:48,080 Speaker 1: that is amazing. I cannot wait to incorporate this into 220 00:14:48,120 --> 00:14:53,360 Speaker 1: my conversation somehow. But alright, alright, pivoting from that, what 221 00:14:53,480 --> 00:14:59,400 Speaker 1: about nutrition, Well, in general, oats are pretty good for you. 222 00:14:59,400 --> 00:15:01,720 Speaker 1: You know, there's starchy, yeah, but they do help fill 223 00:15:01,760 --> 00:15:04,080 Speaker 1: you up. Do contain a bit of protein, so if 224 00:15:04,120 --> 00:15:06,120 Speaker 1: you just pair them with a little more protein and 225 00:15:06,240 --> 00:15:08,880 Speaker 1: or some fat, they can really help keep you going. Um. 226 00:15:08,920 --> 00:15:12,640 Speaker 1: They contain a good spread of minerals and vitamins and antioxidants, 227 00:15:12,680 --> 00:15:16,880 Speaker 1: both soluble and insoluble fiber, including this one particular type 228 00:15:16,960 --> 00:15:21,640 Speaker 1: of fiber soluble fiber called beta glucan or glucan that's 229 00:15:21,680 --> 00:15:26,160 Speaker 1: been shown to help slow down your digestion and and 230 00:15:26,360 --> 00:15:29,920 Speaker 1: increase your feeling of fullness by kind of kind of 231 00:15:29,960 --> 00:15:32,280 Speaker 1: swelling up in your stomach and giving your guts more 232 00:15:32,320 --> 00:15:36,040 Speaker 1: to do. And it can even bind with these cholesterol 233 00:15:36,200 --> 00:15:39,640 Speaker 1: containing compounds in your gut and carry them out of 234 00:15:39,680 --> 00:15:43,560 Speaker 1: your body, um, thus preventing your body from uptaking that cholesterol, 235 00:15:43,600 --> 00:15:46,560 Speaker 1: which is cool or can be cool depending on your 236 00:15:46,560 --> 00:15:48,960 Speaker 1: situation and what you're looking to do. UM. To get 237 00:15:49,000 --> 00:15:53,120 Speaker 1: the most from these properties. Do choose less processed oats UM, 238 00:15:53,160 --> 00:15:55,920 Speaker 1: they take longer for your body to digest. If you 239 00:15:55,920 --> 00:15:58,320 Speaker 1: do go for instant oats because of the convenience, be 240 00:15:58,360 --> 00:16:01,320 Speaker 1: aware that some of those nutrients might have gotten leached out. UM. 241 00:16:01,320 --> 00:16:04,080 Speaker 1: And do take a minute to add your own flavorings 242 00:16:04,120 --> 00:16:06,760 Speaker 1: instead of buying the pre flavored types if you can, 243 00:16:06,920 --> 00:16:09,000 Speaker 1: If you can avoid it, because those tend to include 244 00:16:09,280 --> 00:16:11,600 Speaker 1: just a lot of sugar. UM and that's a that's 245 00:16:11,680 --> 00:16:19,920 Speaker 1: usually evading the purpose of nutrition right and oatmeal. Oatmeal 246 00:16:20,000 --> 00:16:23,040 Speaker 1: is a thing that has made a lot of headlines 247 00:16:23,200 --> 00:16:26,560 Speaker 1: in like pop nutritional science over the years. UM and 248 00:16:26,960 --> 00:16:28,640 Speaker 1: you know, so I just want to put in here, Like, 249 00:16:28,720 --> 00:16:31,280 Speaker 1: always consider those stories with a kind of critical eye, 250 00:16:31,640 --> 00:16:35,520 Speaker 1: because the reporters are often latching onto a catchy story 251 00:16:35,600 --> 00:16:39,720 Speaker 1: without really like exploring the full circumstances or context of 252 00:16:39,760 --> 00:16:42,880 Speaker 1: the research. UM. Lots of studies are looking at multiple 253 00:16:43,000 --> 00:16:46,080 Speaker 1: kinds of whole grains. If they are just looking at oats, 254 00:16:46,520 --> 00:16:49,560 Speaker 1: it's important to know what kind of oats they're using. UM. 255 00:16:49,640 --> 00:16:53,680 Speaker 1: Study size and practices and sponsorships are always important to consider, 256 00:16:54,080 --> 00:16:58,240 Speaker 1: but in general, UM, switching out processed grains for whole 257 00:16:58,280 --> 00:17:13,439 Speaker 1: grains in your diet is great or groat? Sorry, no, 258 00:17:14,000 --> 00:17:18,359 Speaker 1: don't be, don't be sorry. Nothing to apologize for here. 259 00:17:20,400 --> 00:17:22,760 Speaker 1: I'm not sure that's true, but I can't stop it, 260 00:17:22,880 --> 00:17:31,240 Speaker 1: so um there. There have been a number of studies, though, 261 00:17:31,280 --> 00:17:33,960 Speaker 1: I will say that that I found that UM Incorporating 262 00:17:34,520 --> 00:17:37,880 Speaker 1: less processed types of oats in your diet can help 263 00:17:38,000 --> 00:17:42,000 Speaker 1: prevent heart disease, control diabetes, control hunger and food intake, 264 00:17:42,200 --> 00:17:49,280 Speaker 1: UM and ease digestion. So there you go, there you go. Well, 265 00:17:49,520 --> 00:17:52,080 Speaker 1: we do have some numbers for you. We do. The 266 00:17:52,119 --> 00:17:57,359 Speaker 1: global oatmeal market is huge, like really big. As of 267 00:17:57,800 --> 00:18:01,879 Speaker 1: nineteen it was worth two point four billion dollars a 268 00:18:01,960 --> 00:18:06,480 Speaker 1: year and growing steadily. And I think that that is profits, 269 00:18:06,640 --> 00:18:10,120 Speaker 1: not just like trade value, because I've seen other numbers 270 00:18:10,160 --> 00:18:16,080 Speaker 1: that were like way higher, like way higher. So yes, UM, 271 00:18:16,119 --> 00:18:18,199 Speaker 1: it was expected to reach in in in this in 272 00:18:18,240 --> 00:18:21,400 Speaker 1: this report that I was reading UM over three point 273 00:18:21,440 --> 00:18:27,000 Speaker 1: five billion by some estimates, so growing market. UM. Yeah, 274 00:18:27,480 --> 00:18:30,080 Speaker 1: rolled in instant oats were by far the greatest segment 275 00:18:30,160 --> 00:18:34,400 Speaker 1: of that market, some seventy eight percent. Apparently Europe produces 276 00:18:34,400 --> 00:18:37,760 Speaker 1: the most oats, although Canada is perhaps the largest exporter. 277 00:18:38,119 --> 00:18:41,560 Speaker 1: Mexico and Japan are perhaps the largest importers, and uh, 278 00:18:41,600 --> 00:18:45,399 Speaker 1: I guess the UK, Australia and Canada consume the most. 279 00:18:46,560 --> 00:18:50,040 Speaker 1: Mm hmm hmmm. I had some really good oat me 280 00:18:50,119 --> 00:18:53,960 Speaker 1: all that I remember from Australia. Oh yeah, it was 281 00:18:54,040 --> 00:18:56,320 Speaker 1: so good. What was like? What was good about it? 282 00:19:00,040 --> 00:19:01,919 Speaker 1: Penny has like a face like a hand on her 283 00:19:02,000 --> 00:19:05,919 Speaker 1: cheek and she's just like yeah, like sighing, like like 284 00:19:05,960 --> 00:19:10,840 Speaker 1: a princess and a fairy tale. And by my love 285 00:19:11,200 --> 00:19:18,800 Speaker 1: is oatmeal. It was like it tasted like lightly sweet 286 00:19:18,840 --> 00:19:21,960 Speaker 1: in a way that's hard to describe, like like a 287 00:19:22,040 --> 00:19:27,760 Speaker 1: really fresh, bright light sweetness. And it had some fruit 288 00:19:27,800 --> 00:19:30,720 Speaker 1: in there that I'm not used to having and oatmeal, 289 00:19:30,800 --> 00:19:33,960 Speaker 1: but the textures were they yelled it together really well. 290 00:19:34,840 --> 00:19:37,840 Speaker 1: And to this day clearly I remember it and I'm like, 291 00:19:37,880 --> 00:19:45,520 Speaker 1: how can I replicate this so good? M m m. Yes, 292 00:19:46,119 --> 00:19:49,000 Speaker 1: of commercial growth of oaths is destined four animals rather 293 00:19:49,080 --> 00:19:52,440 Speaker 1: than people. Americans consume about four point six pounds of 294 00:19:52,480 --> 00:19:59,480 Speaker 1: oats a year compared to one pounds of wheats. Yeah. Apparently, 295 00:19:59,520 --> 00:20:04,040 Speaker 1: since the EU released guidelines approving of oats in the diet, 296 00:20:04,200 --> 00:20:09,080 Speaker 1: since nearly of new cereals launched in the EU have 297 00:20:09,200 --> 00:20:15,119 Speaker 1: been out based. Huh, interesting because there does seem to 298 00:20:15,119 --> 00:20:18,480 Speaker 1: be a fondness, particularly in the UK, perhaps for porridge, 299 00:20:18,560 --> 00:20:23,520 Speaker 1: which is one of the confusing terminology things that we 300 00:20:23,560 --> 00:20:31,600 Speaker 1: had to navigate. Scotland has a world porridge making Championship. Yeah. Yeah, 301 00:20:31,640 --> 00:20:35,400 Speaker 1: And when you look at the history of oatmeal, there 302 00:20:35,400 --> 00:20:38,960 Speaker 1: are so many branching stories we could have followed, because 303 00:20:39,320 --> 00:20:41,720 Speaker 1: some people bring up kanji and some people bring up 304 00:20:42,480 --> 00:20:47,240 Speaker 1: porridge in Africa, and gruel comes up in this and 305 00:20:47,320 --> 00:20:54,840 Speaker 1: porridge even that word doesn't necessarily mean porridge. Yeah, porridge 306 00:20:54,840 --> 00:21:00,560 Speaker 1: made of other grains. Sure, yes, so definitely will return 307 00:21:00,600 --> 00:21:02,560 Speaker 1: to many of those topics. But that was a like 308 00:21:02,600 --> 00:21:05,920 Speaker 1: confusing layder of this whole thing. Um. Also, porridge is 309 00:21:05,960 --> 00:21:09,320 Speaker 1: the name of a popular British sitcom, and yes, it 310 00:21:09,400 --> 00:21:14,440 Speaker 1: does feature prominently in Goldilocks and Reebears and other pieces 311 00:21:14,440 --> 00:21:18,640 Speaker 1: of entertainment which we will discuss. We will. Um yeah, 312 00:21:18,640 --> 00:21:21,240 Speaker 1: we're gonna get into all of that history. But first 313 00:21:21,280 --> 00:21:22,960 Speaker 1: we're going to take a quick break for a word 314 00:21:22,960 --> 00:21:33,800 Speaker 1: from our sponsors. And we're back. Thank you sponsors, Yes, 315 00:21:33,800 --> 00:21:38,359 Speaker 1: thank you. So I did want to start with a 316 00:21:38,440 --> 00:21:42,560 Speaker 1: disclaimer other than the language disclaimer on Lauren and I 317 00:21:42,560 --> 00:21:44,560 Speaker 1: did try really hard not to make this a Quaker 318 00:21:44,600 --> 00:21:49,680 Speaker 1: Oats episode, but they do feature prominently, especially in here 319 00:21:49,680 --> 00:21:53,760 Speaker 1: in the United States, in this story. So that's just 320 00:21:53,920 --> 00:22:00,920 Speaker 1: how it is, like a burnt out podcaster. Yeah yeah, 321 00:22:00,960 --> 00:22:04,440 Speaker 1: but but even even restricting ourselves to little like oatmeal 322 00:22:04,680 --> 00:22:08,200 Speaker 1: related Quaker company facts, like, we could still do an 323 00:22:08,320 --> 00:22:11,480 Speaker 1: entire episode about that, absolutely and it would be a 324 00:22:11,480 --> 00:22:19,600 Speaker 1: whole separate thing, absolutely, yeah, wof Indeed. Alright, So, recent 325 00:22:19,640 --> 00:22:22,440 Speaker 1: research posits that the idea of hot cooked cereal grains 326 00:22:22,480 --> 00:22:27,760 Speaker 1: maybe over twelve thousand years old and in part possible 327 00:22:27,880 --> 00:22:31,320 Speaker 1: for the transition from the Stone Age into the Neolithic Revolution, 328 00:22:31,920 --> 00:22:36,280 Speaker 1: allowing for this explosion in population. And I had never 329 00:22:36,320 --> 00:22:39,520 Speaker 1: read about this before specifically, and I it's so exciting. 330 00:22:40,000 --> 00:22:43,159 Speaker 1: I mean, yes, in a very specific meaning of the 331 00:22:43,200 --> 00:22:47,560 Speaker 1: word exciting, I suppose, but hey, I am on board 332 00:22:47,560 --> 00:22:50,919 Speaker 1: with you, Laura, and I think it's exciting and I 333 00:22:50,960 --> 00:22:54,640 Speaker 1: can't wait to talk about it because al right, So basically, 334 00:22:54,720 --> 00:22:58,320 Speaker 1: the idea is back when we were nomadic people's and 335 00:22:58,359 --> 00:23:01,119 Speaker 1: didn't farm. Me of the foods that were foraged or 336 00:23:01,240 --> 00:23:05,439 Speaker 1: hunted were difficult for babies to eat, which meant that 337 00:23:05,520 --> 00:23:09,040 Speaker 1: they might breastfeed until four or five years old, essentially 338 00:23:09,040 --> 00:23:11,480 Speaker 1: meaning that there were obstacles in the way of those 339 00:23:11,520 --> 00:23:15,480 Speaker 1: mothers conceiving again during that time, like they're sort of 340 00:23:15,520 --> 00:23:18,879 Speaker 1: delaying the next thing that could conceive. A pivot to 341 00:23:18,960 --> 00:23:22,639 Speaker 1: farming changed all that, and especially related to this what 342 00:23:22,720 --> 00:23:26,399 Speaker 1: we're talking about farming, grains changed helped change all that. 343 00:23:26,480 --> 00:23:31,240 Speaker 1: Grains that could be charred, ripened, mashed, and importantly fed 344 00:23:31,320 --> 00:23:36,240 Speaker 1: two babies right, reducing the time needed for breastfeeding and 345 00:23:36,359 --> 00:23:40,520 Speaker 1: leading to this boom in population. With the growing and 346 00:23:40,560 --> 00:23:43,800 Speaker 1: mashing a food down, people figured out handheld foods like 347 00:23:43,960 --> 00:23:48,120 Speaker 1: pancake sort of things composed of various mixtures of porridge 348 00:23:48,160 --> 00:23:51,600 Speaker 1: cooked over hot stones or something like that placed into 349 00:23:51,600 --> 00:23:54,720 Speaker 1: the embers of fire, as evidence by discoveries out of 350 00:23:54,720 --> 00:23:58,879 Speaker 1: Switzerland from Stone Age. Items like this are mentioned in 351 00:23:58,880 --> 00:24:02,480 Speaker 1: the Bible to these and held sort of oat cakes. 352 00:24:02,520 --> 00:24:05,080 Speaker 1: All over the world, a variety of versions of similar 353 00:24:05,200 --> 00:24:09,200 Speaker 1: handheld starchy foods developed to suit the needs and the 354 00:24:09,400 --> 00:24:12,680 Speaker 1: based on what crops were available in those regions. UM 355 00:24:12,720 --> 00:24:16,640 Speaker 1: and this also helped along experiments with fermentation and booze 356 00:24:18,320 --> 00:24:23,440 Speaker 1: yeah yeah. In UM. Related to all of this, research 357 00:24:23,520 --> 00:24:27,640 Speaker 1: was published about having found traces of dried oat grains 358 00:24:27,680 --> 00:24:31,320 Speaker 1: that were ground with a stone, mortar, stone, mortar, and pestle. Yeah, 359 00:24:32,000 --> 00:24:36,320 Speaker 1: in a cave occupied by hunter gatherers in southeastern Italy 360 00:24:36,640 --> 00:24:41,680 Speaker 1: about thirty two thousand years ago. Cool. Yeah. Um, there's 361 00:24:41,680 --> 00:24:44,920 Speaker 1: no particular evidence that they were turning these ground oats 362 00:24:44,920 --> 00:24:48,000 Speaker 1: into oat meal, but the researchers said it was plausible. 363 00:24:48,280 --> 00:24:54,560 Speaker 1: But that's what's happening. So so plausible oatmeal thirty two 364 00:24:54,600 --> 00:25:01,320 Speaker 1: thousand years ago. Awesome? All right, Uh yeah, let's have 365 00:25:01,359 --> 00:25:04,800 Speaker 1: been around thousands of years long time. As we've said, 366 00:25:06,359 --> 00:25:09,320 Speaker 1: the earliest known trades ball grains dating back to two 367 00:25:09,359 --> 00:25:12,800 Speaker 1: thousand BC out of ancient Egypt, but clearly research ongoing. 368 00:25:14,320 --> 00:25:17,680 Speaker 1: Some speculate that the history goes back even further to China, 369 00:25:17,840 --> 00:25:20,200 Speaker 1: and this is a part of the debate that also 370 00:25:20,240 --> 00:25:25,160 Speaker 1: depends on how you define porridge and or oatmeal. However, 371 00:25:25,240 --> 00:25:28,520 Speaker 1: the ancient Egyptians viewed oats as mork into a weed, 372 00:25:29,480 --> 00:25:35,120 Speaker 1: as opposed to anything of value, so they didn't cultivate it. Um. 373 00:25:35,160 --> 00:25:37,480 Speaker 1: It would be thousands of years before humans said about 374 00:25:37,480 --> 00:25:40,200 Speaker 1: cultivating it, or at least before we have any records 375 00:25:40,240 --> 00:25:44,800 Speaker 1: of that. Many ancient European civilizations did see them as 376 00:25:44,840 --> 00:25:47,719 Speaker 1: a little more than an annoyance or more suitable for 377 00:25:47,840 --> 00:25:54,160 Speaker 1: animals than humans. Plenty described them as a diseased quote 378 00:25:55,119 --> 00:26:02,800 Speaker 1: form of wheat. Plenty, probably we're on your page, but 379 00:26:03,000 --> 00:26:06,359 Speaker 1: right now we feel betrayed. That is right. I My 380 00:26:06,640 --> 00:26:12,840 Speaker 1: heart hurts and my stomach burns with rage. However, the 381 00:26:12,920 --> 00:26:15,720 Speaker 1: Romans introduced to the UK, where it did take off, 382 00:26:15,760 --> 00:26:20,000 Speaker 1: particularly in Scotland, where people did adopt it pretty quickly, 383 00:26:20,080 --> 00:26:24,360 Speaker 1: particularly among those that could not afford meat. And as mentioned, 384 00:26:24,400 --> 00:26:27,399 Speaker 1: that seems to still be not necessarily the meeting, but 385 00:26:27,520 --> 00:26:30,760 Speaker 1: oats and oatmeal and porridge still seem to be pretty 386 00:26:30,760 --> 00:26:38,760 Speaker 1: popular in the UK. Alright, so al right. The first 387 00:26:38,880 --> 00:26:42,960 Speaker 1: known recipe for plum porridge appeared in the Freds. And 388 00:26:42,960 --> 00:26:47,000 Speaker 1: apparently this is sort of a Christmas dish in the UK. 389 00:26:47,520 --> 00:26:50,040 Speaker 1: And it's not really a porridge, but I figured i'd 390 00:26:50,080 --> 00:26:51,760 Speaker 1: mention it. I guess it is, but not in the 391 00:26:51,800 --> 00:26:54,720 Speaker 1: context of what we're talking about, but it is in 392 00:26:54,760 --> 00:26:57,960 Speaker 1: the name um. And I didn't want listeners to write 393 00:26:57,960 --> 00:27:03,119 Speaker 1: in and be like, you didn't mention, So if you 394 00:27:03,119 --> 00:27:05,439 Speaker 1: don't know what this is, which I absolutely don't, and 395 00:27:05,480 --> 00:27:08,400 Speaker 1: I'm going to place money right now, Lauren, if you've 396 00:27:08,440 --> 00:27:10,360 Speaker 1: never heard of this, you cannot guess what it is. 397 00:27:10,840 --> 00:27:16,320 Speaker 1: I yeah, no, no, no idea here okay, here you go. Okay. 398 00:27:16,760 --> 00:27:19,479 Speaker 1: So this is from Laura Mason at the Guardian quote 399 00:27:19,920 --> 00:27:23,400 Speaker 1: A whole leg and shin of beef boiled to rags, 400 00:27:23,640 --> 00:27:26,720 Speaker 1: the stock thickened with bread, spice and mixed with dried fruit, 401 00:27:26,800 --> 00:27:33,040 Speaker 1: sugar and wine. Almost unimaginable, but probably revolted. In fact, 402 00:27:33,240 --> 00:27:36,000 Speaker 1: the testro and I conducted turned out like mold wine 403 00:27:36,040 --> 00:27:39,440 Speaker 1: mixed with beef consummate and tasted better than it sounds. 404 00:27:41,640 --> 00:27:45,920 Speaker 1: So yeah, that's not what I thought it would be. 405 00:27:46,800 --> 00:27:50,359 Speaker 1: I you are correct. I would not have guessed that 406 00:27:50,720 --> 00:27:55,160 Speaker 1: at all. Um, I don't. I don't think it sounds bad. 407 00:27:55,359 --> 00:27:59,000 Speaker 1: I mean, you know, like I like like like beef 408 00:27:59,000 --> 00:28:03,160 Speaker 1: and barley and like like cook of in, So why not? 409 00:28:03,880 --> 00:28:08,840 Speaker 1: Why not? Yeah? I've seen plenty of pretty fancy recipes 410 00:28:08,880 --> 00:28:13,840 Speaker 1: that use like a red wine on meat. Yeah, the eyes. 411 00:28:14,000 --> 00:28:20,600 Speaker 1: It's great. However, everybody was on board. Uh. In seventeen 412 00:28:20,640 --> 00:28:24,800 Speaker 1: fifties six Martha Bradley wrote about this dish. The French 413 00:28:25,160 --> 00:28:31,480 Speaker 1: laugh outrageously at this old English dish. Laugh outrageously like, 414 00:28:31,520 --> 00:28:36,280 Speaker 1: not just laugh outrageously laugh. There are a surprising number 415 00:28:36,320 --> 00:28:39,720 Speaker 1: of harsh dishes in this oatmeal episode. There really are, 416 00:28:41,800 --> 00:28:46,440 Speaker 1: all right, uh and yes, speaking up. Samuel Jackson wrote 417 00:28:46,440 --> 00:28:50,800 Speaker 1: in the seventeen Dictionary of the English Language that a 418 00:28:50,960 --> 00:28:53,880 Speaker 1: quote at grade which in England is generally given to horses, 419 00:28:53,920 --> 00:28:57,040 Speaker 1: but which in Scotland supports the people. That was his 420 00:28:57,120 --> 00:28:59,720 Speaker 1: thoughts take away. Okay, that's a little bit shady, but 421 00:29:00,640 --> 00:29:03,760 Speaker 1: mm hmmm. One of the mills used to produce Ireland's 422 00:29:03,760 --> 00:29:06,600 Speaker 1: and mac room oatmeal first went into operation in eighteen 423 00:29:06,680 --> 00:29:09,960 Speaker 1: hundred and it provided labor's ressessments, from what I understand, 424 00:29:10,560 --> 00:29:17,120 Speaker 1: still an operation today. In eight Charles Dickens published the 425 00:29:17,160 --> 00:29:22,360 Speaker 1: classic Oliver twist, in which starving young orphan Oliver asked, please, sir, 426 00:29:22,560 --> 00:29:26,960 Speaker 1: I want some more linking porridge or gruel with poverty 427 00:29:27,080 --> 00:29:29,520 Speaker 1: harsh times And yeah, this is a line that has 428 00:29:29,600 --> 00:29:33,600 Speaker 1: resonated and stuck around centuries later. Yeah, when even the 429 00:29:33,640 --> 00:29:36,760 Speaker 1: gruel is in short supply, you know, you know you're 430 00:29:36,800 --> 00:29:39,080 Speaker 1: in trouble. When even asking for that can get you 431 00:29:39,120 --> 00:29:41,880 Speaker 1: a beat down, you're not in a good place. That's 432 00:29:43,840 --> 00:29:48,760 Speaker 1: m hmmm. However, more or less a century earlier, there's 433 00:29:48,760 --> 00:29:51,680 Speaker 1: a story of King Louis the fourteenth and his brother 434 00:29:51,920 --> 00:29:58,160 Speaker 1: Duke door loans Um throwing porridge at each other. Yeah. History, 435 00:29:59,440 --> 00:30:03,160 Speaker 1: Oh can we have a separate, a separate like many 436 00:30:03,280 --> 00:30:10,040 Speaker 1: serious food fights of history. Oh yes, so at the 437 00:30:10,120 --> 00:30:13,160 Speaker 1: very least the wealthy were eating it too, although they 438 00:30:13,160 --> 00:30:17,240 Speaker 1: were throwing it at each other, so they felt very 439 00:30:17,320 --> 00:30:20,160 Speaker 1: secure and like poor Oliver Twist is like, oh, please 440 00:30:20,200 --> 00:30:25,400 Speaker 1: a little more, and they're like food fight. So you know, yeah, 441 00:30:25,840 --> 00:30:31,400 Speaker 1: yeah uh. Because it's easy to eat. Oatmeals easy to eat, 442 00:30:31,480 --> 00:30:35,160 Speaker 1: especially for children. Gruel and porridge and oatmeal have long 443 00:30:35,200 --> 00:30:38,560 Speaker 1: been used medicinally UM, even just as an easy way 444 00:30:38,600 --> 00:30:42,040 Speaker 1: to digest food for about as long as it's been 445 00:30:42,040 --> 00:30:49,440 Speaker 1: around UM. For instance, invigorating gruel was advertised in the 446 00:30:49,520 --> 00:30:53,840 Speaker 1: Courier out of New Orleans in eighteen sixty. The ad proclaimed, 447 00:30:53,920 --> 00:30:56,800 Speaker 1: quote a pleasant taste that is used as a relish 448 00:30:56,840 --> 00:30:59,720 Speaker 1: by those in good health, and an infallible remedy in 449 00:30:59,800 --> 00:31:05,720 Speaker 1: case of sickness, including the most chronic constipation. I feel 450 00:31:05,760 --> 00:31:09,040 Speaker 1: like invigorating Gruele is a band that I went and 451 00:31:09,080 --> 00:31:15,240 Speaker 1: saw in college, but I feel like it is an 452 00:31:15,320 --> 00:31:21,000 Speaker 1: item that you would see in d d oh. Yeah, yeah, 453 00:31:21,120 --> 00:31:26,200 Speaker 1: well go to a tavern less than reputable space perhaps, Yeah, 454 00:31:26,280 --> 00:31:28,280 Speaker 1: and they're like, would you like the regular grule or 455 00:31:28,320 --> 00:31:34,160 Speaker 1: the invigorating rule? The plus two to your constitution? There 456 00:31:34,160 --> 00:31:36,479 Speaker 1: you again, and you've got a roll to see if 457 00:31:36,520 --> 00:31:40,840 Speaker 1: they're like pulling your foot or not pulling your foot 458 00:31:40,920 --> 00:31:45,840 Speaker 1: is not saying, is it? It's it's not but you 459 00:31:45,920 --> 00:31:49,440 Speaker 1: know what I mean. I was willing to roll. Thank you? 460 00:31:54,840 --> 00:31:59,360 Speaker 1: Oh wow, were we the punks this episode? We're punchy today, 461 00:31:59,360 --> 00:32:04,840 Speaker 1: I'll tell you. Yeah. Okay, alright, let's talk about Quaker 462 00:32:04,920 --> 00:32:09,080 Speaker 1: Oats Okay, okay, yes, okay. So they were trademarked in 463 00:32:09,120 --> 00:32:12,880 Speaker 1: eighteen seven, and that very same year the Quaker oatska 464 00:32:13,040 --> 00:32:15,560 Speaker 1: as I would call him. But apparently his name is Larry. 465 00:32:16,040 --> 00:32:23,640 Speaker 1: Uh what Larry is like? Not at all nowhere near 466 00:32:23,640 --> 00:32:27,360 Speaker 1: what I would have guessed, but okay, apparently I don't 467 00:32:27,360 --> 00:32:28,840 Speaker 1: know if that's officially his name. I know that's what 468 00:32:28,880 --> 00:32:31,640 Speaker 1: they call him like within the company. I think it's 469 00:32:31,640 --> 00:32:34,560 Speaker 1: officially his name. And over the years, Larry has had 470 00:32:35,000 --> 00:32:38,480 Speaker 1: several different looks. It wasn't until about six that the 471 00:32:38,840 --> 00:32:42,320 Speaker 1: look were more familiar with with just Larry's head appeared 472 00:32:42,440 --> 00:32:45,040 Speaker 1: UM the for a short time after it was introduced. 473 00:32:45,120 --> 00:32:48,360 Speaker 1: It was in black and white, so that's changed. Um. 474 00:32:48,560 --> 00:32:52,880 Speaker 1: The illustrator had an Semblom also designed the Santa Claus 475 00:32:53,080 --> 00:32:58,320 Speaker 1: for Coca Cola, so if you see any similarities, yeah, okay, yeah. 476 00:32:58,640 --> 00:33:01,640 Speaker 1: In the decades after the eighteen seventies seven trademark three 477 00:33:01,720 --> 00:33:05,560 Speaker 1: oat milling companies that worked towards coming together along Fraut 478 00:33:05,560 --> 00:33:11,120 Speaker 1: process until one when they formed Quaker Oats and they 479 00:33:11,160 --> 00:33:15,880 Speaker 1: had their work cut out for him. Americans, from pretty 480 00:33:15,960 --> 00:33:19,240 Speaker 1: much the get go, few oats is more of a 481 00:33:19,280 --> 00:33:21,720 Speaker 1: food for animals, of food for livestock, and loss of 482 00:33:21,760 --> 00:33:28,880 Speaker 1: the like human thing. When immigrants Ferdinand Schumacher arrived decades 483 00:33:28,920 --> 00:33:31,680 Speaker 1: earlier in eighteen fifty. He was used to eating oats 484 00:33:31,680 --> 00:33:34,320 Speaker 1: in Europe, so he was surprised to find it was 485 00:33:34,440 --> 00:33:38,800 Speaker 1: only a food for animals in the US. He got 486 00:33:38,800 --> 00:33:42,160 Speaker 1: the idea to shift this viewpoint, um, beginning with the 487 00:33:42,720 --> 00:33:46,160 Speaker 1: thought of selling it in a different packaging, a glass 488 00:33:46,200 --> 00:33:50,120 Speaker 1: jar with cubed oats. Relying on this new look and 489 00:33:50,280 --> 00:33:56,040 Speaker 1: people's love of convenience, Yeah yeah, yeah. To that end, 490 00:33:56,200 --> 00:33:59,760 Speaker 1: he invented rolled oats that cooked faster, which is right 491 00:33:59,760 --> 00:34:03,040 Speaker 1: around the time when the Civil War began, and these 492 00:34:03,040 --> 00:34:05,960 Speaker 1: oats were cheap and easy way to feed soldiers, thus 493 00:34:05,960 --> 00:34:09,560 Speaker 1: introducing an entire country to the fact that oats were 494 00:34:09,600 --> 00:34:13,880 Speaker 1: not just for animals. Yes, yes, um and he founded 495 00:34:13,920 --> 00:34:17,200 Speaker 1: his company by the way, German Mills American Cereal Company 496 00:34:17,360 --> 00:34:20,879 Speaker 1: in Akron, Ohio. So hey, Akron, and my family's from there. 497 00:34:20,960 --> 00:34:25,480 Speaker 1: Hi Hi anyway. Yeah. So, so these companies were trying 498 00:34:25,960 --> 00:34:29,640 Speaker 1: all kinds of promotional methods to get the word out 499 00:34:29,920 --> 00:34:34,440 Speaker 1: um in what had become by that point. The American 500 00:34:34,560 --> 00:34:39,520 Speaker 1: Cereal Company ran this Like All Oats train from Iowa 501 00:34:39,760 --> 00:34:43,480 Speaker 1: to Portland, Oregon, UM as a special promotion, and they 502 00:34:43,680 --> 00:34:48,120 Speaker 1: delivered these half ounce trial size boxes of oats to 503 00:34:48,280 --> 00:34:51,879 Speaker 1: every mailbox in Portland that year. Um and this may 504 00:34:51,920 --> 00:34:54,600 Speaker 1: have been the very first use of trial size samples. 505 00:34:56,239 --> 00:34:58,680 Speaker 1: There's so much I love about that. I love that 506 00:34:58,760 --> 00:35:04,200 Speaker 1: they went for Maitland, and I love that I love 507 00:35:04,280 --> 00:35:06,839 Speaker 1: the train. We don't we don't see that used enough 508 00:35:06,920 --> 00:35:10,600 Speaker 1: in and adds anymore. Yeah, there are very few promotional 509 00:35:10,680 --> 00:35:15,040 Speaker 1: cross country trains. It's ridiculous. I think we're missing out. 510 00:35:15,560 --> 00:35:20,560 Speaker 1: Uh m hmmm. Well, to stand out in the market 511 00:35:20,600 --> 00:35:23,240 Speaker 1: and make sure the product was cooked correctly because people 512 00:35:23,280 --> 00:35:25,839 Speaker 1: were kind of still new to this whole thing and 513 00:35:25,880 --> 00:35:29,120 Speaker 1: all of that. So yeah, people would start buying this product. 514 00:35:29,760 --> 00:35:34,600 Speaker 1: One of the founders of Quaker, Henry Krowell, got the 515 00:35:34,640 --> 00:35:37,160 Speaker 1: idea for the printed recipe on the box at least 516 00:35:37,160 --> 00:35:41,480 Speaker 1: back to I apologized to Mr Crowell because your name 517 00:35:41,520 --> 00:35:45,560 Speaker 1: just makes me think of a villain. Now you're just 518 00:35:45,600 --> 00:35:54,040 Speaker 1: thinking about Crowley now trying to sell oatmeal. You know, 519 00:35:54,280 --> 00:35:56,040 Speaker 1: you know I wouldn't put Crowley past it if it 520 00:35:56,080 --> 00:35:58,640 Speaker 1: if it would profit him in some way. Um, you 521 00:35:58,640 --> 00:36:00,520 Speaker 1: know your soul for a ball out meal, I think 522 00:36:00,640 --> 00:36:03,320 Speaker 1: is definitely a thing that dude would do. You're sulfur 523 00:36:03,400 --> 00:36:10,719 Speaker 1: abowl soulfurable. The copyrights itself, does fictional characters get in touch, 524 00:36:10,840 --> 00:36:16,120 Speaker 1: We've got ideas for you. Um Um. These oatmeal companies 525 00:36:16,200 --> 00:36:18,640 Speaker 1: just really were all about the clever marketing. Um. They 526 00:36:18,680 --> 00:36:22,400 Speaker 1: may have also, uh, this male conglomerate that was at 527 00:36:22,400 --> 00:36:25,480 Speaker 1: the time coming together, may have also been the first 528 00:36:25,600 --> 00:36:28,719 Speaker 1: to do a prize in the box sort of promotion. 529 00:36:29,360 --> 00:36:33,360 Speaker 1: And it was with China dishwear. What I know it 530 00:36:33,400 --> 00:36:38,160 Speaker 1: was also I'm a little bit shaky on the details here, 531 00:36:38,320 --> 00:36:40,680 Speaker 1: But I am I am promised by no less than 532 00:36:40,760 --> 00:36:43,320 Speaker 1: mashed dot com that this is a thing that occurred. 533 00:36:43,440 --> 00:36:48,560 Speaker 1: So I'm all, I'm gonna choose to believe it. I 534 00:36:48,960 --> 00:36:52,759 Speaker 1: want to believe this too. I want to believe they 535 00:36:52,880 --> 00:36:57,359 Speaker 1: put china dish weear I guess. I mean, you know 536 00:36:57,440 --> 00:37:00,520 Speaker 1: they wouldn't Oates wouldn't be a bad packing material. Really, 537 00:37:01,560 --> 00:37:05,120 Speaker 1: Oh that's true. That's true. I mean as long as 538 00:37:05,280 --> 00:37:11,280 Speaker 1: moisture doesn't get in, you know, yeah, that would be bad. Um. 539 00:37:11,320 --> 00:37:15,200 Speaker 1: At this stage, groats or steel cut oats were m 540 00:37:15,239 --> 00:37:18,640 Speaker 1: were the type of oatmeal most widely available, and low 541 00:37:18,680 --> 00:37:22,359 Speaker 1: and slow oatmeal cooking was highly recommended in recipes from 542 00:37:22,400 --> 00:37:27,680 Speaker 1: the time. UM specifically, cookbook and household keeping author Marion 543 00:37:27,760 --> 00:37:32,439 Speaker 1: Harland recommended in four hours of boiling makes oatmeal good, 544 00:37:32,640 --> 00:37:37,960 Speaker 1: eight hours makes it better, twenty four hours makes it best. Oh, 545 00:37:38,320 --> 00:37:43,160 Speaker 1: and also note like that that as the popularity of 546 00:37:43,360 --> 00:37:46,840 Speaker 1: oatmeal as a cereal was kind of coming into vogue 547 00:37:46,880 --> 00:37:50,160 Speaker 1: around this time, that this was the same era during 548 00:37:50,160 --> 00:37:53,920 Speaker 1: which all of those um Seventh Day adventists like Kellogg, 549 00:37:54,360 --> 00:37:59,200 Speaker 1: we're really pushing the entire idea of wholesome whole grain 550 00:37:59,239 --> 00:38:05,400 Speaker 1: cereals right. Um Quaker debuted their first quick oats in 551 00:38:08,800 --> 00:38:13,200 Speaker 1: when Australian soldiers returned home from war malnourish. In ninety two, 552 00:38:13,600 --> 00:38:17,520 Speaker 1: nutritionists see Stanton Hicks set up the Australian Army Catering 553 00:38:17,560 --> 00:38:21,120 Speaker 1: Corps with the goal of tackling this whole issue. And 554 00:38:21,160 --> 00:38:23,920 Speaker 1: one of the rations he invented was wheat porridge and 555 00:38:24,000 --> 00:38:27,640 Speaker 1: Tasmanian blue peas porridge and peas. This seems to be 556 00:38:27,719 --> 00:38:31,759 Speaker 1: like a kind of infamous ration, you know, so I 557 00:38:31,800 --> 00:38:34,719 Speaker 1: thought I'd put that in there. Um. And now we 558 00:38:34,800 --> 00:38:37,480 Speaker 1: arrive at the story that Caitlin was like, You've got 559 00:38:37,520 --> 00:38:39,840 Speaker 1: to talk about this, which I had never heard of 560 00:38:39,840 --> 00:38:45,080 Speaker 1: this before. Okay, Quaker got involved in some pretty unsavory 561 00:38:45,120 --> 00:38:49,040 Speaker 1: science in ninety nine when It's Along with m I 562 00:38:49,080 --> 00:38:52,200 Speaker 1: T invited seventy four boys between the ages of ten 563 00:38:52,719 --> 00:38:55,880 Speaker 1: seventeen from the fern Old States School, which was the 564 00:38:55,960 --> 00:39:00,359 Speaker 1: school for abandoned boys, to join the Science Club with 565 00:39:00,400 --> 00:39:04,200 Speaker 1: promises of hardy food. Missed meals was often a punishment 566 00:39:04,239 --> 00:39:07,439 Speaker 1: for the boys, along with manual labor and abuse, and 567 00:39:07,520 --> 00:39:11,279 Speaker 1: also baseball games. Little did the boys know they were 568 00:39:11,360 --> 00:39:15,600 Speaker 1: the subjects of three scientific experiments. Are I suppose kind 569 00:39:15,600 --> 00:39:19,280 Speaker 1: of one big one. But yeah, three separate groups, including 570 00:39:19,920 --> 00:39:23,839 Speaker 1: one group that they were served Quaker oats with radioactive 571 00:39:23,880 --> 00:39:30,600 Speaker 1: calcium and iron um. Others were directly injected with radioactive 572 00:39:30,640 --> 00:39:35,000 Speaker 1: calcium and at the time rates of exposure to radioactivity 573 00:39:35,080 --> 00:39:36,960 Speaker 1: were higher than ever. So one of the goals of 574 00:39:36,960 --> 00:39:41,160 Speaker 1: these experiments was to uncover the effects of radioactivity on 575 00:39:41,239 --> 00:39:43,600 Speaker 1: the human body. Like during this time that there was 576 00:39:43,680 --> 00:39:49,160 Speaker 1: big concern around this and the company hoped that this 577 00:39:49,200 --> 00:39:53,000 Speaker 1: would help prove This experiment would help prove that they 578 00:39:53,000 --> 00:39:58,600 Speaker 1: were a healthy dietary choice, especially compared to their competitors 579 00:39:58,719 --> 00:40:04,800 Speaker 1: Cream of Wheats. Oh yet, Hot Serial Intrigue, Hot Serial 580 00:40:04,880 --> 00:40:10,080 Speaker 1: Intrigue indeed was another band somewhere please continue. Sorry that 581 00:40:10,200 --> 00:40:13,880 Speaker 1: is so many band names from the oat Mail episode. 582 00:40:13,920 --> 00:40:17,960 Speaker 1: Of course, while the research did bear out that the 583 00:40:18,040 --> 00:40:23,160 Speaker 1: levels of radiation tested did not cause lasting damage, still 584 00:40:23,480 --> 00:40:28,600 Speaker 1: not the best medical, scientific, or ethical standards. No, it 585 00:40:28,600 --> 00:40:33,600 Speaker 1: wasn't until a lawsuit resulted in a settlement and apology. 586 00:40:34,160 --> 00:40:38,239 Speaker 1: I do believe there were cases of people reporting symptoms, 587 00:40:38,280 --> 00:40:41,560 Speaker 1: but like the records weren't there was difficult to prove. 588 00:40:41,920 --> 00:40:44,080 Speaker 1: But also I think one of the reasons that Quaker 589 00:40:44,080 --> 00:40:49,080 Speaker 1: it's lost. This was they were able to pretty much 590 00:40:49,239 --> 00:40:52,680 Speaker 1: proved that this said less to do with like caring 591 00:40:52,680 --> 00:40:55,200 Speaker 1: about people's health and much more to do with montery 592 00:40:55,239 --> 00:41:01,080 Speaker 1: benefit of beating cream of wheat. Oh wow British. Sure, yeah, 593 00:41:01,120 --> 00:41:04,440 Speaker 1: but I mean in either case is not good. No. 594 00:41:04,800 --> 00:41:07,000 Speaker 1: It took a long time for that law suit to 595 00:41:07,000 --> 00:41:13,280 Speaker 1: come about too. Yeah, so there you go, radioactive oatmule. 596 00:41:16,400 --> 00:41:22,320 Speaker 1: I want to read all about this now, yeah, because 597 00:41:22,400 --> 00:41:24,640 Speaker 1: that's ah, that's just so, that's just so fascinating because 598 00:41:24,680 --> 00:41:27,120 Speaker 1: that was a full that was like a full decade 599 00:41:27,239 --> 00:41:34,960 Speaker 1: after um, the entire hubbub about the radium girls the 600 00:41:34,960 --> 00:41:38,719 Speaker 1: paint workers had been going on. Um, And so you 601 00:41:38,760 --> 00:41:43,239 Speaker 1: would you would thank anyway, Okay, sure, cool, cool, cool cool, 602 00:41:43,760 --> 00:41:46,160 Speaker 1: But you know, it's the Cold War was on. Um. 603 00:41:46,200 --> 00:41:47,799 Speaker 1: I'm sure that this was a thing on a lot 604 00:41:47,840 --> 00:41:55,120 Speaker 1: of people's minds. Yeah. Well, um. Quakers instant oatmeal packets 605 00:41:55,680 --> 00:42:00,760 Speaker 1: were introduced in nineteen sixty six. The first flavored packets 606 00:42:00,800 --> 00:42:04,720 Speaker 1: came along in nineteen seventy. That's one of my favorite 607 00:42:04,800 --> 00:42:13,879 Speaker 1: hard pivot transitions you've ever did anythink? I you're welcome that? Well, 608 00:42:13,920 --> 00:42:17,640 Speaker 1: here I am with another Quaker Oaths helped finance Willy 609 00:42:17,719 --> 00:42:21,359 Speaker 1: Wonka and the Chocolate Factory in nineteen seventy one, and 610 00:42:21,400 --> 00:42:23,720 Speaker 1: that's the primary reason for the change from the title 611 00:42:23,800 --> 00:42:26,840 Speaker 1: of the book to the movie. Um, so that Quaker 612 00:42:27,280 --> 00:42:30,800 Speaker 1: could slap the name on all kinds of products. Yeah, 613 00:42:31,480 --> 00:42:32,920 Speaker 1: that was the deal they put. They put a lot 614 00:42:32,920 --> 00:42:36,000 Speaker 1: of money into this movie. Then a major studio would 615 00:42:36,000 --> 00:42:39,520 Speaker 1: release it, and then Quaker would make candies and treats 616 00:42:39,520 --> 00:42:42,520 Speaker 1: for the film. Apparently it took them a long time. 617 00:42:42,560 --> 00:42:45,280 Speaker 1: I think we talked about this in our Willy Wonka 618 00:42:45,520 --> 00:42:48,160 Speaker 1: Foods of Willy Wonka episode. Yeah, I think it took 619 00:42:48,160 --> 00:42:49,960 Speaker 1: them a long time to nail down that Wonka bar 620 00:42:50,960 --> 00:42:53,960 Speaker 1: and they later sold the whole thing, their Wonka Candy division, 621 00:42:54,120 --> 00:43:01,000 Speaker 1: to Nestley. In night In, Quaker petitioned the FDA to 622 00:43:01,080 --> 00:43:04,760 Speaker 1: allow them to make the health claim on their packaging 623 00:43:04,760 --> 00:43:07,160 Speaker 1: that their product, when a part of a low fat 624 00:43:07,200 --> 00:43:11,040 Speaker 1: bounced diet, reduced the risk of heart disease, something that 625 00:43:11,120 --> 00:43:16,400 Speaker 1: had previously been unallowed. Like health claims like that not allowed, 626 00:43:16,640 --> 00:43:19,600 Speaker 1: But the FDA agreed and it permanently changed the way 627 00:43:19,640 --> 00:43:22,880 Speaker 1: health claims are used can be used in the marketing 628 00:43:22,880 --> 00:43:26,719 Speaker 1: of food products, especially here in the US um and 629 00:43:26,760 --> 00:43:30,279 Speaker 1: boosting sales of Quaker Oats drastically over the next few 630 00:43:30,320 --> 00:43:36,480 Speaker 1: years because people thought they were making this healthy choice. Sure. Yeah. Oh. 631 00:43:36,520 --> 00:43:39,680 Speaker 1: Also in the nineteen nineties, Quaker launched an initiative to 632 00:43:39,719 --> 00:43:43,680 Speaker 1: get kids interested in eating oatmeal for breakfast, including dinosaur 633 00:43:43,760 --> 00:43:46,800 Speaker 1: themed commercials and tie ins along with like Treasure Hunt 634 00:43:46,840 --> 00:43:49,600 Speaker 1: and See Adventures. I wanted to mention this because it 635 00:43:49,640 --> 00:43:54,000 Speaker 1: seems people have fond nostatic memories for these commercials. I 636 00:43:54,080 --> 00:43:57,000 Speaker 1: am not remembering them at all, and I am going 637 00:43:57,040 --> 00:44:00,560 Speaker 1: to go down a YouTube rabbit hole after we finish recording, 638 00:44:00,800 --> 00:44:04,640 Speaker 1: and I am sure it will be very as most 639 00:44:05,360 --> 00:44:11,280 Speaker 1: nineties commercial related you do. Rabbit holes are our our 640 00:44:11,280 --> 00:44:16,720 Speaker 1: search histories. I think about it. If anyone is paying attention, 641 00:44:17,400 --> 00:44:21,440 Speaker 1: I you know, I hope that they are appropriately confused, 642 00:44:21,480 --> 00:44:30,360 Speaker 1: because heck knows, I am yes, yes, oh yes. Um. 643 00:44:30,400 --> 00:44:33,640 Speaker 1: After the Environmental Working Group tested several breakfast foods for 644 00:44:33,880 --> 00:44:37,560 Speaker 1: glyph state, which is the same we killer or one 645 00:44:37,600 --> 00:44:42,040 Speaker 1: of them in round up, Quaker Oats came out positive. 646 00:44:42,120 --> 00:44:45,800 Speaker 1: It tested positive for it. However, there is a lot 647 00:44:45,840 --> 00:44:49,920 Speaker 1: of debate about how dangerous that actually is, if at all. 648 00:44:50,239 --> 00:44:55,600 Speaker 1: Um So more research is needed. Yeah. Yeah, in general, uh, 649 00:44:55,800 --> 00:45:01,520 Speaker 1: we we'd killers are are bad for are the farms 650 00:45:01,560 --> 00:45:03,920 Speaker 1: that they are on and the people who are working 651 00:45:03,920 --> 00:45:08,319 Speaker 1: those farms and the people who live in surrounding areas. Um, 652 00:45:08,400 --> 00:45:11,480 Speaker 1: the amount that you would get through a food that 653 00:45:11,840 --> 00:45:17,280 Speaker 1: even the tests positive for it is really probably uh incidental. 654 00:45:17,400 --> 00:45:21,200 Speaker 1: It probably isn't going to make a huge impact on you. Um, 655 00:45:21,360 --> 00:45:24,120 Speaker 1: it's it's really more an issue of um taking care 656 00:45:24,320 --> 00:45:26,480 Speaker 1: of our our land and our people who work that 657 00:45:26,560 --> 00:45:32,760 Speaker 1: land and live out there. So yeah, but that noise, 658 00:45:33,520 --> 00:45:36,280 Speaker 1: that noise, and that about brings us to you today. 659 00:45:36,320 --> 00:45:38,960 Speaker 1: I feel like overnight oats have been trendy in the 660 00:45:38,960 --> 00:45:40,400 Speaker 1: past couple of years, but I also saw a lot 661 00:45:40,440 --> 00:45:44,200 Speaker 1: of really funny backlash of I thought it was funny 662 00:45:44,320 --> 00:45:46,520 Speaker 1: to overnight oats. People are like, in doing it wrong, 663 00:45:46,880 --> 00:45:53,160 Speaker 1: just make obial do it's convenient, And you're like, yeah, 664 00:45:53,880 --> 00:45:56,080 Speaker 1: I you know, I do like the idea of anything 665 00:45:56,160 --> 00:45:58,160 Speaker 1: that that you can kind of like prep the night 666 00:45:58,200 --> 00:46:00,200 Speaker 1: before and like I have to turn on this dough 667 00:46:00,320 --> 00:46:03,880 Speaker 1: for and um and be able to consume in the 668 00:46:03,920 --> 00:46:07,520 Speaker 1: morning when you're like not quite human yet, right, So 669 00:46:07,840 --> 00:46:12,920 Speaker 1: it's portable. Yeah, it's cool on like a like a 670 00:46:13,120 --> 00:46:16,840 Speaker 1: glutenization science level that you can get the same result 671 00:46:16,960 --> 00:46:19,920 Speaker 1: from either applying a certain amount of heat or by 672 00:46:19,960 --> 00:46:23,840 Speaker 1: just like letting it sit there. Yeah, why aren't people 673 00:46:23,920 --> 00:46:28,360 Speaker 1: thinking about the glutenization science level when they level these claims. 674 00:46:28,440 --> 00:46:36,520 Speaker 1: It's ridiculous. I agree, I agree. Yeah, think about that 675 00:46:36,640 --> 00:46:43,799 Speaker 1: next time, naysayers think about the glutenization for heck sake, anyway, 676 00:46:44,160 --> 00:46:47,520 Speaker 1: um or not glutenization, I'm sorry gelatinization? Did I say 677 00:46:47,560 --> 00:46:50,040 Speaker 1: that either thing? Anyway? Because because oats are gluten free 678 00:46:50,120 --> 00:46:53,920 Speaker 1: unless they're processed in a place that has gluten stuff 679 00:46:53,920 --> 00:47:01,120 Speaker 1: in it. Well, on that note, do you have a 680 00:47:01,239 --> 00:47:04,160 Speaker 1: listener vail for you? We do, but first we've got 681 00:47:04,160 --> 00:47:06,000 Speaker 1: one more quick break for a word from our sponsor, 682 00:47:15,400 --> 00:47:18,520 Speaker 1: and we're back. Thank you, sponsor, Yes, thank you, and 683 00:47:18,560 --> 00:47:26,120 Speaker 1: we're back with no. I don't know why these oatmeal 684 00:47:26,200 --> 00:47:32,840 Speaker 1: bands feel like they're kind of hardcore to me? Oh yeah, yeah, party, 685 00:47:33,040 --> 00:47:43,080 Speaker 1: you know, definitely, I'm not. I have literally no way 686 00:47:43,080 --> 00:47:49,160 Speaker 1: of arguing you with you about the music intentions of 687 00:47:49,200 --> 00:47:54,720 Speaker 1: these fictional bands, so I'm I'm gonna go with it. Yeah, yeah, absolutely, 688 00:47:56,120 --> 00:47:58,080 Speaker 1: we did want to read part of Caitlin's email The 689 00:47:58,120 --> 00:48:03,040 Speaker 1: listener who's to h m hm um. Anyway, even when 690 00:48:03,040 --> 00:48:05,520 Speaker 1: it's not the Apocalypse, I love cooking, and now at 691 00:48:05,520 --> 00:48:07,879 Speaker 1: the end of days I'm tinkering in the kitchen even more. 692 00:48:08,360 --> 00:48:10,600 Speaker 1: I save your episodes specifically for when I'm cooking to 693 00:48:10,640 --> 00:48:13,120 Speaker 1: make both the episodes and the food prep feel special. 694 00:48:14,360 --> 00:48:18,400 Speaker 1: It's extra enjoyable when what I'm cooking coincidentally coincides with 695 00:48:18,480 --> 00:48:21,399 Speaker 1: what the episode is about, as has happened more often 696 00:48:21,400 --> 00:48:24,439 Speaker 1: than you might think. Tonight, I'm making Irish colcannon from 697 00:48:24,600 --> 00:48:27,680 Speaker 1: Ronnie Lundie's Victuals, and I wasn't sure what I was 698 00:48:27,719 --> 00:48:30,279 Speaker 1: going to make to go with it, being of a 699 00:48:30,360 --> 00:48:35,000 Speaker 1: smooth Scotch Irish appellation ancestral mix, surely that would be 700 00:48:35,040 --> 00:48:40,040 Speaker 1: the most pungent whiskey. I was thinking Irish soda bread 701 00:48:40,200 --> 00:48:42,799 Speaker 1: until I went to really listen. Yes, we listen to 702 00:48:43,080 --> 00:48:46,399 Speaker 1: the corn bread episode, and there it was the rest 703 00:48:46,440 --> 00:48:49,480 Speaker 1: of my dinner. Men, you straight from Victuals as well. Cornbread, 704 00:48:49,600 --> 00:48:52,560 Speaker 1: as you more delicately state in your episode, is a 705 00:48:52,640 --> 00:48:56,080 Speaker 1: b f D in the South. I grew up with 706 00:48:56,160 --> 00:49:00,080 Speaker 1: intentionally and stubbornly on sweetened corn bread. So when I 707 00:49:00,120 --> 00:49:03,280 Speaker 1: first met my husband, who prefers a slightly sweetened corn bread. 708 00:49:03,600 --> 00:49:06,720 Speaker 1: I was a guest. Could I be with such a person? 709 00:49:07,120 --> 00:49:10,400 Speaker 1: How would we raise our children? These are the questions 710 00:49:10,440 --> 00:49:13,920 Speaker 1: I had to consider. Fortunately for him, I forgave this 711 00:49:14,040 --> 00:49:17,520 Speaker 1: character flaw for as many many other wonderful traits, and 712 00:49:17,600 --> 00:49:20,920 Speaker 1: we now have been happily married eating unsweetened corn bread 713 00:49:21,280 --> 00:49:26,800 Speaker 1: for three years. Now. Well, congratulations, I'm really glad that you, 714 00:49:26,920 --> 00:49:29,959 Speaker 1: that you're crazy kids, found a way to make it work. Yes, 715 00:49:30,440 --> 00:49:33,560 Speaker 1: I mean, that's stuff, that's stuff, But it seems you 716 00:49:33,640 --> 00:49:36,960 Speaker 1: worked it out. And now, I mean, I know you're 717 00:49:36,960 --> 00:49:39,600 Speaker 1: not supposed to say things like I win in a relationship, 718 00:49:39,680 --> 00:49:43,480 Speaker 1: but like you came out on top. It seems like 719 00:49:43,560 --> 00:49:50,920 Speaker 1: you did the corn bread question. Any any relationship as 720 00:49:50,960 --> 00:49:54,120 Speaker 1: a series of trade offs and negotiations. You know, you 721 00:49:54,120 --> 00:49:58,440 Speaker 1: know that's what's all about. Uh. E J wrote. I 722 00:49:58,480 --> 00:50:01,600 Speaker 1: live in Japan, although I'm originally from the Philippines. Two 723 00:50:01,680 --> 00:50:04,120 Speaker 1: years ago, back when I lived in rural Japan, I 724 00:50:04,160 --> 00:50:07,640 Speaker 1: decided to experiment by trying my hand at making hoshigaki 725 00:50:07,680 --> 00:50:11,880 Speaker 1: without a recipe. This means, of course, no going online 726 00:50:11,960 --> 00:50:15,600 Speaker 1: to get a recipe. Instead, I relied on oral tradition. 727 00:50:16,000 --> 00:50:18,880 Speaker 1: I went around and asked the people around me, coworkers, friends, 728 00:50:18,880 --> 00:50:23,600 Speaker 1: and senior citizens about their experiences with making hoshikaki. Only 729 00:50:23,640 --> 00:50:26,160 Speaker 1: a few of them had any firsthand experience making it 730 00:50:26,200 --> 00:50:30,040 Speaker 1: for themselves, but had parents or grandparents who did. I 731 00:50:30,160 --> 00:50:32,800 Speaker 1: narrowed down the steps based on the most consistent advice 732 00:50:32,960 --> 00:50:37,120 Speaker 1: that was given to me. So, shubi khaki, you can 733 00:50:37,120 --> 00:50:40,560 Speaker 1: only make it using this kind of stringent per simmon. 734 00:50:40,880 --> 00:50:43,080 Speaker 1: The other kind, they said, would rot and not dry 735 00:50:43,120 --> 00:50:46,759 Speaker 1: out because it would already be too wet. Make sure 736 00:50:46,800 --> 00:50:49,520 Speaker 1: your persimmons still have the stem attached to the fruit. 737 00:50:50,360 --> 00:50:52,680 Speaker 1: Peel the persimmons, but leave a bit of the peel 738 00:50:52,760 --> 00:50:56,520 Speaker 1: or skin around the stem to keep it together. Mold prevention. 739 00:50:56,760 --> 00:50:59,279 Speaker 1: This seemed to be where a lot of the advice diverged. 740 00:50:59,719 --> 00:51:03,000 Speaker 1: Some justed immersing the peeled per simmons in boiling water 741 00:51:03,120 --> 00:51:06,160 Speaker 1: for about ten to twenty seconds um. Others said it 742 00:51:06,160 --> 00:51:09,400 Speaker 1: would be dipped or sprayed with show chu. Hang by 743 00:51:09,440 --> 00:51:13,759 Speaker 1: the window again. People argued whether inside or outside is better. 744 00:51:14,000 --> 00:51:16,440 Speaker 1: You can hang them in a rope or even plastic 745 00:51:16,480 --> 00:51:18,879 Speaker 1: twine because you can just shove the stem into it 746 00:51:19,040 --> 00:51:23,040 Speaker 1: and it remains pretty stable, and wait for your desired 747 00:51:23,239 --> 00:51:26,120 Speaker 1: doneness it takes from a few weeks to a month 748 00:51:26,360 --> 00:51:29,719 Speaker 1: or so to bank. I found the massaging bit was 749 00:51:29,760 --> 00:51:31,920 Speaker 1: not a common piece of advice given to me. A 750 00:51:32,000 --> 00:51:34,680 Speaker 1: one person mentioned it, some said it wasn't necessary, the 751 00:51:34,719 --> 00:51:37,799 Speaker 1: rest didn't mention it at all. I bought a sack 752 00:51:37,920 --> 00:51:41,640 Speaker 1: of shibugaki for about forty dollars and proceeded to work 753 00:51:41,760 --> 00:51:44,760 Speaker 1: on the two to three dozen per simmons. The season 754 00:51:44,760 --> 00:51:46,560 Speaker 1: for per simmons is in the fall, and since I 755 00:51:46,600 --> 00:51:49,319 Speaker 1: started mid to late November, I had some bruised per 756 00:51:49,320 --> 00:51:51,640 Speaker 1: simmons in my bag. I tried to turn away the 757 00:51:51,640 --> 00:51:54,520 Speaker 1: bad bits, but they just exposed the moist interior of 758 00:51:54,560 --> 00:51:57,640 Speaker 1: the fruit, so they did not dry out properly. I 759 00:51:57,680 --> 00:52:00,000 Speaker 1: opted to boil all the per simmons, but I also 760 00:52:00,000 --> 00:52:02,759 Speaker 1: decided to spray half of them with whiskey, as it 761 00:52:02,840 --> 00:52:06,040 Speaker 1: was the alcohol I had on hand as my experimental group. 762 00:52:06,280 --> 00:52:10,399 Speaker 1: The result fantastic. I opted for half doneness, and at 763 00:52:10,440 --> 00:52:13,680 Speaker 1: this stage the outside had dried and was a little chewy, 764 00:52:13,719 --> 00:52:18,640 Speaker 1: but inside is this ball of luxuriously rich, concentrated, gelatinous 765 00:52:18,640 --> 00:52:22,080 Speaker 1: persimity goodness. I couldn't really tell the difference between the 766 00:52:22,120 --> 00:52:24,839 Speaker 1: ones sprayed with whiskey and the one without. Um, they 767 00:52:24,840 --> 00:52:27,800 Speaker 1: were both amazing. Naturally, I thanked my friends and co 768 00:52:27,880 --> 00:52:31,319 Speaker 1: workers for being my sources with a taste test. Most 769 00:52:31,360 --> 00:52:33,960 Speaker 1: were complimentary and said it was amazing that I had 770 00:52:34,000 --> 00:52:36,359 Speaker 1: pulled it off the way that I did. The ones 771 00:52:36,360 --> 00:52:38,319 Speaker 1: who really liked it said that they had never had 772 00:52:38,360 --> 00:52:41,919 Speaker 1: hoshigaki like that before and that they didn't usually eat 773 00:52:42,000 --> 00:52:44,960 Speaker 1: store bought ones because they were too dry for their liking. 774 00:52:46,239 --> 00:52:52,319 Speaker 1: This sounds so good. Um. The pictures e J sent pictures, 775 00:52:52,440 --> 00:52:56,520 Speaker 1: They're amazing, like beautiful. Um. And also I just love 776 00:52:56,640 --> 00:52:58,640 Speaker 1: that you went around and asked people and sort of 777 00:52:58,680 --> 00:53:03,280 Speaker 1: collected collected a vice. Yeah. Absolutely, that is that that 778 00:53:03,280 --> 00:53:06,560 Speaker 1: That is something that I don't think I've ever done 779 00:53:06,680 --> 00:53:10,880 Speaker 1: for a recipe, and now I really really want to. Yeah, 780 00:53:10,960 --> 00:53:13,640 Speaker 1: because that's where you get those stories from people of 781 00:53:13,760 --> 00:53:15,319 Speaker 1: you know, when I was growing up, we did it 782 00:53:15,360 --> 00:53:18,799 Speaker 1: this way or and just hearing kind of similarities and 783 00:53:18,840 --> 00:53:24,520 Speaker 1: differences and compiling that. Yeah, doing this experiment. It sounds 784 00:53:24,520 --> 00:53:31,319 Speaker 1: like it really worked. A delicious experiment. Yes, yes, Well, 785 00:53:31,400 --> 00:53:34,000 Speaker 1: thanks to both of those listeners for writing. If you 786 00:53:34,160 --> 00:53:36,040 Speaker 1: like to write to as you can our emails Hello 787 00:53:36,080 --> 00:53:38,960 Speaker 1: at savorpod dot com. We're also on social media. You 788 00:53:38,960 --> 00:53:42,120 Speaker 1: can find us on Twitter, Facebook, and Instagram at saber 789 00:53:42,160 --> 00:53:45,000 Speaker 1: pod and we do hope to hear from you. Savor 790 00:53:45,080 --> 00:53:47,400 Speaker 1: is a production of I Heart Radio. For more podcasts 791 00:53:47,400 --> 00:53:49,239 Speaker 1: from my Heart Radio, you can visit the I Heart 792 00:53:49,280 --> 00:53:52,279 Speaker 1: Radio app, Apple Podcasts, or wherever you listen to your 793 00:53:52,320 --> 00:53:55,880 Speaker 1: favorite shows. Thanks as always to our superproducers Dylan Fagan 794 00:53:55,960 --> 00:53:58,080 Speaker 1: and Andrew Howard. Thanks to you for listening, and we 795 00:53:58,120 --> 00:54:01,520 Speaker 1: hope that lots more good things are coming your way. 796 00:54:01,640 --> 00:54:01,680 Speaker 1: H